Posts Tagged With: cobbler

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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Categories: Desserts, Recipes | Tags: , , , , , , , , , , , , | Leave a comment

Dynamics of a Dump Cake

chocolate_coca_cola_dump_cake_img_1904_690px

Dump cakes are a classic Scouting Dutch oven dessert; however, most of the dump cakes I have encountered over the years have not been very successful. The cake mix doesn’t cook properly and there are pockets of dry powder and ugh! No, thank you.

However, back in June, I was prepping for a week at the Chisholm Trail High Adventure Camp in Texas with the older scouts of my son’s Boy Scout troop. At the end of the week, my scouts expected the Scoutmaster and I to enter the dump cake cookoff. I didn’t want to let them down so I spent some time wrapping my brain around the dump cake concept and I discovered a few things.

While it is, in fact, called a “dump” cake, I don’t believe that you literally just dump the ingredients in the Dutch oven. I believe a wee bit of mixing is still needed for a successful dump cake.

When making a dump cake, I believe there are 2 outcomes you are going for. One is more of a cobbler style with fruit on the bottom and cake on the top. The other is more of a crisp style with fruit on the bottom and a crunchy crumb mixture on top.

For the cobbler style dump cake, add your fruit to the bottom of the Dutch oven. In a bowl, mix your cake mix with whatever you are going to use for the liquid. You could follow the instructions on the box and use eggs, oil, milk or water or you can use a can of soda pop for your liquid. The soda pop is a fun way to introduce some additional flavor and it adds a weird element that kids find exciting. Pour your cake and soda mixture carefully over the fruit and bake.

For the crisp style dump cake, add your fruit to the bottom of the Dutch oven. In a bowl, using a pastry cutter, 2 forks, or your fingers, cut butter into the cake mix until it resembles course crumbs. You could also stir in some chopped nuts for additional crunch. Sprinkle your crumb mixture over the fruit and bake.

Making your dump cakes this way is going to be far more successful and provide a dessert that you actually want to eat.

So what did we end up making for the Dump Cake Cookoff at High Adventure Camp in Texas? Well, we had one can of Sprite that we’d purchased in advance at the Trading Post. We had to guard it for days to make sure it didn’t get drank! All we had for a measuring cup was a large paper cup. The pie fillings were in the big #10 cans and the cake mixes were likewise in bulk in 10lb bags, so the Scoutmaster and I worked together and we totally winged it.

I chose peach pie filling and he chose the yellow cake mix. We thought those would go nicely with each other and would be different from all the chocolate dumps cakes we were watching being made. While I spooned the peach pie filling into the bottom of the Dutch oven, he mixed the cake mix with the Sprite. I dusted the top of the peaches with our secret ingredient we’d packed from home, aka, cinnamon. We carefully poured the cake mix over the peaches and took the Dutch oven to the campfire to bake. Because we were using coals from the fire, we had to eyeball it, but I think we did pretty good. We were done in the allotted time with only a small burnt spot on top, which I scraped off before we served.

Unfortunately, the judges chose chocolate dump cakes as the winners; however, all the scouts who tasted our dump cake said it should have won, so we feel we won the popular vote!

Soon, I’ll post the Dump Cake I made at Summer Camp this summer. And, yes, it was chocolate!

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Categories: Cooking Outdoors | Tags: , , , , , , , , , , | Leave a comment

London Broil Steak Cobbler

steak_cobbler_bowl

One of our Assistant Scoutmasters is a true carnivore and it’s always a challenge to sneak vegetables into his meal. This recipe met that challenge and then some! While grocery shopping for the ingredients, my husband talked me into getting a beautiful London broil steak and I am so thankful he did. It was awesome! As I was prepping the London broil later that night, my knife sliced through it like butter, it was so tender!

I made this a few weeks ago at our annual skill building weekend for our younger scouts. I was feeding our adult and youth helpers who were there to teach and we had been working hard all day teaching knots, knives, fire, first-aid, cooking, etc. We were a hungry crew and this was a hearty, filling meal. This steak cobbler received rave reviews from both the scoutmasters and the boys!

 

Equipment

12-inch Dutch oven.

 

Ingredients

1/2 cup all-purpose flour

1 teaspoon salt

½ teaspoon black pepper

2+ pounds beef (top or bottom round, or London broil), cut into ½-inch chunks

4 tablespoons vegetable oil

1 medium onion, diced

8 ounces fresh mushrooms, sliced

1 (12 oz.) package frozen mixed vegetables (carrots, green beans, corn, peas), thawed

1 cup beef broth or consommé

½ teaspoon garlic powder

½ teaspoon cayenne pepper

1 teaspoon browning and seasoning sauce (Kitchen Bouquet, Gravy Master, etc.)

1 (12 oz.) container refrigerated buttermilk biscuits

 

Prep

At home, in a small container or plastic bag, combine flour, salt, black pepper, garlic powder, and cayenne pepper. Cut the beef into ½-inch chunks. Dice the onions and slice the mushrooms. Store all of these separately for transport to camp.

In camp, in Dutch oven, preheated over 25 coals, warm 2 tablespoons oil. Add beef chunks to oven and cook until browned. Add remaining 2 tablespoons oil to the oven and add onions and mushrooms and cook until tender. Mix in the flour mixture until it resembles a paste and then add the beef broth followed by the browning sauce and frozen vegetables. Cook until heated through and meat sauce is slightly thickened. If you prefer a thicker sauce, add a little more flour.

Carefully set biscuits on top of meat sauce.

Bake in a 350°F oven, using 17 coals on the lid and 8 under the oven, for about 20 minutes or until biscuits are a golden brown. Serves 8-10.

steak_cobbler_oven

Categories: Dutch Oven, Main Dishes, Recipes | Tags: , , , , , , , , , , , , , , | 1 Comment

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.

Categories: Desserts, Dutch Oven, Fan Favorites, Recipes | Tags: , , , , , , , , , , , , | 8 Comments

Blueberry French Toast Cobbler

blueberry_french_toastI first made this for my daughter’s Girl Scout troop when they were Brownies and they have loved it ever since. It’s always on our breakfast short list when we’re planning a camping menu. We love it for its sweet blueberry compote on the bottom and crusty French bread toasty top. The girls, who are now in high school, made this last spring at Camp Lyle McLeod during our annual encampment. It was a huge hit. A while back, my sister, Kathy, asked me for this recipe so here it is, Kat!

Equipment

12-inch Dutch oven

2 Large mixing bowls

Whisk

Bread knife

Cutting board

Rubber spatula

Large serving spoon

Topping Ingredients

1 baguette of French bread, sliced ¾-inch thick

5 eggs

¼ cup sugar

¼ teaspoon baking powder

1 teaspoon vanilla

¾ cup milk

Filling Ingredients

4½ cups blueberries

½ cup sugar

1 teaspoon cinnamon

1 teaspoon cornstarch

3 tablespoons butter

Powdered sugar

Prep Work

Start 33+ coals in a chimney.

In a large mixing bowl, combine the eggs, ¼ cup sugar, milk, baking powder, and vanilla. Whisk thoroughly. Add the bread slices, turning once to coat evenly. Cover and allow to set until all the egg mixture has been soaked up by the bread. In the time it takes you to get everything else prepped, this should be ready.

Heat the bottom of your Dutch oven and melt the butter. In another large mixing bowl, combine blueberries, ½ cup sugar, cinnamon, and cornstarch. Pour blueberry mixture into Dutch oven. Place soaked bread on top of blueberries. Bake in a 450°F oven, using 22 coals on the top and 11 coals underneath, for 25 minutes or until blueberries are bubbling and bread is golden brown. Remove from heat and sprinkle with the powdered sugar. You don’t need any syrup with this, but you still could, if you wanted to. Serves 6-8.

Categories: Breakfasts, Dutch Oven, Recipes | Tags: , , , , , , , , , , , , , | 3 Comments

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

Spicy Taco Cobbler

taco_cobblerLast night, we made a taco cobbler in the Dutch oven. The preparation was simple: Heat the Dutch oven, brown the burger, add the enchilada sauce and rice, lay down a layer of cheese, lay down a layer of Bisquick cheese topping and bake for 30 minutes. Bazinga!

The topping turned a beautiful golden brown and was just thick enough. It was cooked all the way through and not gooey at all.

If you’re going to pre-cook your burger at home and then foil line your Dutch oven, I recommend spraying the foil with some cooking spray as the burger rice mixture might stick.

The flavors were great; not too spicy. The Spanish rice and enchilada sauce brought just a little heat. I think kids would like it; mine did. It was hot and hearty. The Bisquick cheese topping provided just a little crunch.

Depending on your taste buds, it would be very easy to add more heat to this recipe with some diced peppers and/or diced green chilies. A little fresh chopped onion might also be nice. You could also bulk up this dish by adding some pinto or kidney beans. A can of corn would also be a nice addition.

We loved the simple prep (dinner was on the table in just under an hour), great flavors, and heartiness of the dish. Our tummies stayed warm long after the meal was over. We also loved all the different ways we could dress up this dish and how we could make it a little different each time.

 

Equipment

12-inch Dutch oven, medium-size mixing bowl, measuring cups, rubber spatula.

taco_cobbler_in_oven

Ingredients

2 (8.8 oz.) packages Uncle Ben’s Spanish Style Ready Rice

2 pounds ground beef

2 (10 oz.) cans green enchilada sauce

1 cup milk

2 eggs

1 cup Bisquick baking mix

8 ounces (2 cups) cheese, shredded

 

Prep

Brown the ground beef in the Dutch oven on a propane stove or on a bed of hot coals. Add rice and enchilada sauce. In a medium-size bowl, mix milk, eggs, Bisquick, and ½ cup cheese. Sprinkle remaining cheese over meat and rice mixture. Slowly pour or spoon out the Bisquick mixture evenly on top of the cheese. Do not pour too fast and do not mix the ingredients once they are in the oven. Bake in 400°F oven, using 19 coals on the lid and 10 coals under the oven, for 30 minutes or until top is golden. Serve with salsa and sour cream. Serves 10-12.

Categories: Dutch Oven, Main Dishes, Recipes | Tags: , , , , , , , , , , , , , | 3 Comments

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