Desserts

Orange Creamsicle Dump Cake

This cake tastes just like an orange creamsicle. It was a hit at the Scoutmaster Dinner.

Our scoutmaster, Mr. Murray, first made this dump cake last summer while we were at Fire Mountain Scout Camp. It was a hit with the troop. A couple weeks ago, he decided to make it for our annual Scoutmaster Dinner, and he kicked it up a notch by adding Triple Sec, an orange-flavored liquor made from the dried peels of bitter and/or sweet oranges.

Triple Sec may be consumed neat as a digestif or on the rocks, but it is more often used as an ingredient in a variety of cocktails, such as sangria, margarita, Kamikaze, White Lady, Long Island Iced Tea, Sidecar, Skittle Bomb, Corpse Reviver #2, and Cosmopolitan. There’s your bartending tip for the day.

If you are at all worried about the alcohol, it bakes out and just leaves behind orange flavor. If you don’t happen to have a bottle of Triple Sec sitting in your cupboard, you could also just leave it out. There is plenty of orange flavor in the soda pop; the Triple Sec just adds a little extra pop of orange.

If you wanted to, you could also add fruit in the bottom and turn this into a cobbler. Choose a fruit that would complement the orange flavor of the cake.

When we’re camping, it’s always fun to throwdown with Mr. Murray and Mrs. Stark. Between the three of us, we can produce some pretty good camp grub. Here’s how Mr. Murray made his Orange Creamsicle Dump Cake.

Equipment
12-inch Dutch oven or 9×13 baking dish, mixing bowl, rubber spatula.

Ingredients
1 white cake mix (Mr. Murray chose Betty Crocker French Vanilla)
1 12-ounce bottle of Fanta Orange Soda
2-4 ounces of Triple Sec orange liquor

Prep
Line your Dutch oven with foil (if you choose to) and spray it with cooking spray. Start 25 coals. In a bowl, mix together the dry cake mix, orange soda, and the orange liquor until just combined. Be careful, it may get foamy. Pour cake and orange soda mixture into the Dutch oven.

Bake in a 350°F oven, using 17 coals on the lid and 8 underneath, for 35-40 minutes. Serve with whipped cream or ice cream.

Serves 8-10

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Granny Apple Crisp

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Last weekend, my daughter and I taught outdoor cooking to an awesome bunch of Girl Scout adult volunteers and teens. This crisp is one of the things we made. I promised them I would get it posted to the blog right away and here it is! We also made Cookie’s Cornbread and Vegetarian 3-Bean Chili. I’ll have the chili posted soon.

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I love crisps and this crisp is one of my favorites because it uses tart Granny Smith apples and has a sweet and cinnamony toasted crunchy oat topping. We have made this crisp for a dessert following lunch or dinner and we’ve also made it for breakfast. We justified making it for breakfast because it has apples and oatmeal in it. So if you want to make it for breakfast, tell them, “Cookie said it was okay!”

We like to prep all our dry ingredients at home. You could also prep your apples at home and just add a smidge of lemon juice to the bag to keep them from oxidizing and turning brown, but this will add a bit more tartness to the crisp, which isn’t necessarily a bad thing.

When you get to camp it’s just “some assembly required.” So, as a dessert or as a breakfast item, this crisp is a winner.

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Equipment
12-inch Dutch oven

Ingredients
1 cup +2 tablespoons flour
1 cup + 2 tablespoons brown sugar
¾ cup old-fashioned oats
3 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon all spice
6 tablespoons butter, softened
6 large Granny Smith apples, peeled, cored and diced

Prep
At home, combine flour, brown sugar, oats, cinnamon, nutmeg, and all spice in a gallon-size heavy-duty resealable bag for transport to camp in your food tote.

In camp, peel, core and dice the apples. Foil line your Dutch oven and start 25 coals. Apply a thin coating of butter or oil to the foil.

Add butter to the dry ingredients in the resealable bag. Seal the bag and thoroughly mush ingredients together with hands until you get a nice crumbly texture.

Spread apples evenly in Dutch oven. Spoon butter-flour mixture evenly over the apples.

Bake in a 350°F oven, using 17 coals on the lid and 8 underneath, for 1 hour. Refresh coals as needed.

Serves 8

You could also make a double batch in a 16-inch Dutch oven. Adjust coals as necessary.

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Apple Raisin Monkey Bread

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I think this just became my new favorite monkey bread! A couple weeks ago, we were going to a potluck brunch with friends and we wanted to make monkey bread. On a lark, we decided to add a diced apple and it was amazing! We loved it!

We used a Golden Delicious apple, but you could use whatever variety you like. We chose the Golden Delicious for its mild, sweet flavor. You could also use a Red Delicious, Gala, Fuji, any of the sweet varieties. You could even use a Granny Smith if you wanted a bit of tartness to counteract all the sweetness.

In addition to the raisins, the apple added a fresh and fruity component to the heavy sweet monkey bread. Apple and caramel are a classic pairing as are apple and raisin. It was a win all the way around.

So, in honor of National Sticky Bun Day Sunday, February 21, we just might have to make this one, again!

Equipment
12-inch Dutch oven or 12-cup Bundt pan.

Ingredients
1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) refrigerated biscuits
1/2 cup chopped walnuts
1/2 cup raisins
1 cup apple, peeled and diced
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

Prep
Start 25 coals in a chimney or preheat oven to 350°F. Lightly grease the Dutch oven or Bundt pan with shortening or cooking spray. In large resealable plastic storage food bag, mix granulated sugar and cinnamon.

Separate dough into 16 biscuits; cut each into quarters. Add to bag, seal, and shake to coat. Arrange in pan, adding walnuts, raisins, and apple among the biscuit pieces.

In small bowl, mix brown sugar and butter; pour over biscuit pieces.

Bake at 350°F, using 17 coals on the lid and 8 underneath, for 28 to 32 minutes or until the top is golden brown and center is no longer doughy. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Serves 12.

 

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Triple Threat Chocolate Cake

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Today, in honor of National Chocolate Day, we’re talking chocolate, chocolate, chocolate cake. It has cocoa powder, chocolate pudding mix, and chocolate chips making it a triple threat. Like the Death by Chocolate Cake we raved about last year, this one is also a coma inducing chocolate cake that satisfied all the chocoholics in camp.

However, while the Death by Chocolate was all ooey gooey, this cake is moist and fluffy. And all it needs is a light dusting of powdered sugar. But I suppose, if you wanted to, you could slather on some frosting. It would also pair nicely with a big scoop of vanilla ice cream or a mountain of whipped cream! You could also toss on some chopped nuts! Oh, the possibilities are endless! At the end of the night, we loved this cake.

And just imagine your campers surprise when you not only serve them a decadent, delicious chocolate cake, but an amazing chocolate cake made from scratch. And you will be amazed at how easy and quickly this cake goes together. Dare I say? It was a piece o’ cake!

Equipment
12-inch Dutch oven, mixing bowl, whisk, measuring cups and spoons.

Ingredients
1 ⅔ cups all-purpose flour
1½ cups sugar
⅔ cup cocoa powder
1½ teaspoons baking soda
1 teaspoon salt
3 tablespoons buttermilk powder
¾ cup vegetable oil
2 cups sour cream
4 eggs
1 (3.9-ounce) package instant chocolate pudding mix
1 (12-ounce) bag chocolate chips
¼ cup confectioners’ sugar

Prep
At home, combine flour, sugar, cocoa powder, baking soda, salt, and buttermilk powder in a resealable bag for transport to camp.

In camp, line the Dutch oven with foil and grease the foil. Start 25 coals.

Into a large mixing bowl, dump the dry ingredients. Add oil, sour cream, and eggs, and blend well. Stir in the pudding mix and chocolate chips. Pour the batter into the foil-lined Dutch oven.

Bake in a 350°F oven, using 17 coals on the lid and 8 coals underneath, for about 45 minutes or until a knife comes out clean. Refresh coals as needed.

Cool the cake slightly then sprinkle with confectioners’ sugar. Serve with ice cream or whipped cream. Serves 12-14

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Blueberry Coffee Cake

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My daughter’s Girl Scout troop was planning their menu for a big camping trip to Camp River Ranch. For Sunday morning breakfast, the girls proposed coffee cake and we decided to make a blueberry coffee cake and it was divine!

The cake was sweet and loaded with blueberries. The cinnamon topping was toasty and crispy! Freshly baked, it was warm and tasty on the cool morning. We’ll definitely be making this one again. So yummy!

The instructions below start with some home prep and then some prep and assembly in camp. You can also easily make this at home in a conventional oven. It actually goes together pretty easily.

Equipment
12-inch Dutch oven or 9×13 baking pan (for conventional or box oven), mixing bowls, measuring cups and spoons.

Ingredients for the Cake
5 tablespoons butter, softened
2 cups flour
2 ¼ teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon salt
¾ cup sugar
1 large egg
½ teaspoon vanilla extract
¾ cup whole milk
2 cups fresh blueberries

Ingredients for the Topping
½ cup flour
½ cup sugar
6 tablespoons butter, softened
½ teaspoon cinnamon
¼ teaspoon salt
Sugar, for sprinkling

Prep (at Home or in Camp)
For the cake flour mixture, add the flour, baking powder, cinnamon and salt to a medium bowl or a container or resealable bag and stir to combine. Label the container or resealable bag for transport to camp in your food tote.

For the topping, combine the flour, sugar, cinnamon and salt in a gallon-size heavy duty resealable bag for transport to camp in your food tote.

Prep (in Camp)
Line your 12-inch Dutch oven with foil for easy clean up and coat the foil with cooking spray, oil or butter. If using a 9×13 baking dish, coat with cooking spray, oil or butter.

Preheat your oven or start your coals (25 coals for a 12-inch Dutch oven or 14 coals for a box oven).

Cream together the butter and sugar. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Fold in the blueberries until evenly distributed. Pour the batter into the prepared pan or Dutch oven.

For the topping, add the butter to the topping mixture in the resealable bag and mush together until you get a nice crumbly texture. Sprinkle the topping over the top of the batter.

Bake in a 350°F oven, using 17 coals on the lid and 8 coals underneath, for 40 to 45 minutes or until the cake is golden brown. Sprinkle with sugar. Serve with softened butter.

Serves 16

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This post has been shared at Homestead Bloggers Network. If you like this blog and don’t want to miss a single post, subscribe to Chuck Wagoneer by clicking on the Follow Us button in the upper right corner and follow us on Facebook and Pinterest for the latest updates and more stuff!

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Death by Chocolate Cake

death_by_chocolate_img_0335This recipe needs to come with a warning that would read something like this: “Warning! This cake induces chocolate coma and death by chocolate. Eat at your own risk.”

We have a lot of chocoholics in the family and we love this cake. Every time I make this in camp it gets rave reviews. It’s dark and decadent, rich and fudgy, and it’s a slam dunk to make. It looks a little complicated but it’s really easy. At home, I measure my brown sugar and cocoa powder into a Ziploc bag and that’s my only prep. And I have to confess that even though the recipe calls for only one cup of chocolate chips on top, we’ve been known to, on occasion, use the whole bag!!

If you really want to live dangerously, you could swap out the semi-sweet chocolate chips on top for milk chocolate, white chocolate or dark chocolate chips. You could also add some chopped nuts. Just saying….

 

Equipment

12-inch Dutch oven

Medium-size mixing bowl

Heavy-duty aluminum foil

Measuring cups

 

Ingredients for Bottom Layer

½ cup vegetable oil

1½ cups water

½ cup cocoa powder

1 cup brown sugar

1 (10½ ounce) bag mini marshmallows

 

Ingredients for Cake Batter

1 (18¼ ounce) box of Betty Crocker SuperMoist Chocolate Fudge cake mix

1½ cups water

½ cup vegetable oil

3 eggs

 

Ingredients for Top Layer

1 cup chocolate chips

 

Prep Work

Line your Dutch oven with foil and start 25 coals. This won’t take long to prep.

Combine ½ cup vegetable oil, cocoa powder, brown sugar, and 1½ cups water in a medium bowl. Mix well. Pour mixture into foil-lined Dutch oven. Sprinkle mini marshmallows on top of cocoa mixture

Prepare cake batter by blending cake mix, 1½ cups water, ½ cup vegetable oil, and eggs in mixing bowl. Carefully pour cake batter on top of marshmallows. Sprinkle chocolate chips on top of cake batter.

Bake in a 350°F oven, using 17 coals on the lid and 8 coals under the oven, for 1 hour. Refresh coals as needed. Every 15 minutes, remember to give the oven a quarter turn in one direction and the lid a quarter turn in the opposite direction to help prevent hot spots.

Serves 8, 4 if you want to avoid a riot! Serve warm with Cool Whip, ice cream or a tall glass of milk! I feel a chocolate coma coming!

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Perfect Peach Cobbler

perfect_peach_cobblerSunday was National Peach Cobbler Day so I made this one. It’s a great recipe. The peaches on the bottom are spiced with just a little cinnamon and the biscuit topping is light and fluffy. The peach filling and the topping integrate nicely. It tastes very much like pie. We decided serving it with ice cream is best, but it is also good all by itself.

The recipe calls for canned peaches, but I imagine frozen or fresh would also work. If you go fresh or frozen, you may want to substitute some kind of fruit juice in place of the ¼ cup reserved syrup or juice from the canned peaches.

This recipe fits perfectly in a 10-inch Dutch oven or you could double it and bake it in a 14-inch Dutch oven, if you’re feeding a larger crowd. If you do double it, remember to adjust your coals for the 14-inch. If you are making this at home, you would use a 9×9 baking dish.

Equipment

10-inch Dutch oven

2 mixing bowls

Mixing/serving spoon

Fork

Measuring cups and spoons

Ingredients for the Fruit Filling

¼ cup brown sugar
1 ½ tablespoons corn starch
½ teaspoons ground cinnamon
1 teaspoon lemon juice
1 can (28 oz.) peach slices in syrup or juice
¼ cup of reserved syrup or juice from canned peaches

Ingredients for the Topping

¼ cup butter
¼ cup granulated sugar
1 egg, slightly beaten
1 teaspoon vanilla extract
1 ¼ cup all-purpose flour
1 tablespoon baking powder
½ cup milk

Prep Work

Line your Dutch oven with foil (if you want) and start 21+ coals.

For the filling, strain the peaches, reserving ¼ cup of syrup or juice. In a large bowl, combine brown sugar, corn starch, cinnamon, and lemon juice. Add the peaches and the ¼ cup of reserved juice or syrup, and toss to coat the fruit. Transfer the peach mixture to the Dutch oven.

For the topping, in a medium size bowl, cream the butter and granulating sugar (using a fork) until well combined. Add the vanilla and the lightly beaten egg. Add the flour and the baking powder alternately with the milk. Batter will be thick. Using the fork or a spoon, drop the batter over the peaches in the baking dish.

Bake in a 350°F oven, using 14 coals on the top and 7 coals underneath, for 30-35 minutes or until peaches are bubbling and topping is golden brown. Serve warm or cooled, plain or with a dollop of whipped cream or a scoop of ice cream. Serves 6.

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Summer Fruit Cobbler

summer_fruit_cobblerThe other day, Lisa, one of my Girl Scout leader buddies, asked if I had any good cobbler recipes for the Dutch oven. Lisa is taking her girls camping in a few weeks and wants to make a cobbler but hasn’t had much success. She was looking for a recipe that was “tried and true,” she said.

Right about the same time, we had a couple of nice, sunny days. I was thinking about spring and summer and so I had to make this one. After all, I couldn’t hand the recipe off to Lisa without making it one more time! Right?!

But, as luck would have it, as I was getting ready to make it yesterday afternoon, the rain clouds moved in and the rain began. Undaunted and under cover on my front porch, I forged ahead and I’m so glad I did.

This is a yummy cobbler. The combination of fruit makes each bite a little different and the little bit of cornmeal in the topping brings a nice flavor and texture to the party. My daughter liked it so much she licked her plate! (She told me I had to write that and that I had to use an exclamation point.)

I had frozen peaches, strawberries, and blueberries in the freezer so that is what I used, but you could use any combination of berries to go with the peaches. Just think summer!

Equipment

12-inch Dutch oven

1 medium mixing bowl (for mixing the topping)

1 large mixing bowl (for mixing the fruit)

Pastry cutter

Measuring cups and spoons

Mixing/serving spoon

Knife

Cutting board

Ingredients for the Fruit Filling

2-2½ pounds fresh or frozen peaches, cored and sliced

2 cups fresh or frozen strawberries, cored

2 cups fresh or frozen blueberries

1 cup sugar (use a little less if your fruit is really sweet)

¼ cup cornstarch

pinch of salt

Ingredients for the Topping

1½ cups all-purpose flour

½ cup stone ground corn meal (coarse or fine)

2-4 tablespoons sugar (adjust it according the sweetness of your berries)

1 tablespoon baking powder

½ teaspoon salt

½ cup (8 tablespoons) cold butter, cut into small pieces

1½ cups cold milk OR ¼ cup dry milk powder mixed with 1½ cups cold water

Prep Work

This could be done in your home kitchen before you go or in your camp kitchen.

For the filling, mix cornstarch, sugar and salt together. Set aside until ready to assemble cobbler or seal in a bag for transport to camp. If you’re using fresh fruit, you could also prep your fruit.

For the topping, whisk all of the dry ingredients together. Add the cold butter and cut into the dry ingredients using a pastry cutter or your hands. The mixture will look like cornmeal with larger, pea-sized pieces of butter remaining. If making in advance, transfer to a large resealable plastic bag or cover bowl with plastic wrap. Chill until ready to make the batter.

Assembly

In camp, you may want to line your Dutch oven with aluminum foil because this recipe is really sticky. Start 25+ coals.

In a large bowl, mix all of the fruit with the cornstarch, sugar and salt mixture. Set this aside to allow the dry ingredients to dissolve. Give it a stir once in a while.

In a separate bowl or using the bag with your topping mixture, combine the milk and the topping mixture.

Pour the fruit filling into the Dutch oven. Carefully pour your topping mixture over the fruit getting a nice, even coverage. You want the batter to sit on top of the fruit.

Bake at 350°F, using 17 coals on the lid and 8 underneath, for 30-40 minutes or until the juices are bubbling and the top is golden brown.

Serve warm with whipped cream or ice cream. Serves 8-10.

Categories: Desserts, Dutch Oven, Recipes | Tags: , , , , , , , , , , , , | 4 Comments

OMG! Cheesecake Stuffed Strawberries

cheesecake_stuffed_strawberriesMy daughter, who loves cheesecake, made these for her Girl Scout troop on a campout and we decided these are simply to die for.  They are easy to make and delightful to eat! We could have easily just eaten these the entire weekend! We ended up with about 4 dozen stuffed strawberries and they were gone in 60 seconds!

 

Equipment

Mixing bowl, sturdy spoon, paring knife, resealable plastic bag.

 

Ingredients

1 pound large strawberries

8 ounces cream cheese, softened

3-4 tablespoons powdered sugar

1 teaspoon vanilla extract

Graham cracker crumbs (you can buy these in a box or smash your own, but you want them really fine)

 

Prep

At home, in a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a zip-loc bag and this goes into your cooler for transport to camp.

You could also wash and core the strawberries at home and, likewise, load them into a container or bag for transport to camp. We opted to prep our strawberries in camp because we wanted to give the girls some paring knife experience.

In camp, squeeze your filling into the corner of the zip-loc bag and snip off the corner. Fill the strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs.

Then you have to resist eating them all before dinner!

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