Camping My Way
Here are some names of some camping recipes to get you started! Why not try camping Dutch oven style! There are so many things you can do with a Dutch oven... from Camping Breakfast recipes, to easy and quick recipes, to dinners and deserts! Lots of recipes you use at home you can use as "camping recipes". There are some recipe tips, easy camping recipes and lots of camping ideas and things you can use and experiment and change to YOUR way of eating. You can also look around and find lots of books that are just for Dutch Oven recipes. Many of these are used for a Dutch oven. Remember you need to take care of your Dutch Oven. Season your Dutch ovens when they need it and don't let moisture stay on or around them, unless you are cooking with them. You can easily season a Dutch Oven by rubbing them all over with cooking oil, or shortening, then baking them in your oven at 350 degrees for an hour. When you are done using the, wash them well, and if needed season again, but don't use soap. If you have made something really sticky... put water in it and boil it to lift it, then clean well. Store in a dry place with the lid off or cracked. AND never, never, never pour in cold water to cool it down to clean it... that is your sure fire way to crack your Dutch oven (cast iron) right there on the spot! Look for the tip at the bottom of the page!
Check the following out, I'm sure that you will enjoy them.
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FOLLOWING RECIPES!
Some fun ones... but how about I categorize them for ya... here are some
FRENCH BREAD PIZZA (Page 54)
DUTCH OVEN STEW (Page 54)
CAMPFIRE CHICKEN ON A STICK (Page 54)
ROCK SALT ROAST (Page 55)
PINEAPPLE UPSIDE-DOWN CAKE (Page 56)
COBBLER (Page 56)
DUMP CAKE (Page 57)
BLACK FOREST COBBLER (Page 58)
APPLE CRISP (Page 58)
FUDGE STRIPED SMORES (Page 58)
M & M SMORES (Page 59)
HOBO POPCORN (Page 59)
APPLESAUCE GRINGERBREAD CAKE (Page 59)
DUTCH OVEN SURPRISE CAKE (Page 60)
COFFEE CAN ICE CREAM (Page 62)
ZIPLOCK ICE CREAM (Page 62)
DUTCH OVEN APPLE UPSIDE DOWN CAKE (Page 62)
Here is a desert that I'm positive would be awesome cooked in a Dutch Oven. This is a great recipe for the oven at home as well as outdoors. This is from one of my aunts mother-in-law! It's rich but ohhhhh so good!
She calls it a "DUMP CAKE" ! We all called it delicious... it's so different than other Dump Cakes I have had... So I'll just call it
"Lois's Famous Desert!"
Ingredients:
1 can crushed pineapple
1 can cherry pie filling (she said you can use others)
1 box yellow cake mix (NOT the pudding style)
1 1/2 cups melted butter (I'm sure you could use less if wanted)
Optional: Chopped walnuts
In a baking dish (she used a rectangular glass dish, the one down from 13 x 9) OR in a Dutch Oven, start by pouring your crushed pineapple including the juice in the dish (or Dutch Oven).
Now add the pie filling. Next pour DRY cake mix on top of the fruit and filling. Next melt 2 - 3 sticks of butter. (She said she uses 3 and usually that's about 1 1/2 cups) Pour over the dry cake mix. Next bake at 350 degrees, and it will usually take about 1 hour... check it she has had to do it for 1 1/2 hours. If you want walnuts sprinkle them on top of the melted butter. Take out when done and let cool before serving. WOW!!! WONDERFUL Desert!
From the tips & tricks page:
TIP #17: How many briquettes should I put underneath the oven and on the lid? The answer is -- It really depends on what you are cooking.
For simmering - soups, stews, and chili's; a rule of thumb is to place 1/3 of the total briquettes on the lid and 2/3 under the oven. For baking - such as breads and rolls, biscuits, cakes, pies and cobblers (rising); a rule of thub is to place 2/3 of the total briquettes on the lid and about 1/3 underneath the oven. For roasting - such as meats, poultry, casseroles, quiche, vegetables, and (non-rising)cobblers; rule of thumb is to use an even distribution of briquettes on the lid and underneath the oven. A Golden Rule of Dutch oven cooking is "take it easy with the heat". If the oven isn't hot enough you can always add more briquettes, but once food is burned, it's burned. Sorry but you just cannot unburn food! The general rule of thumb to produce about a 350° heat is to take the size of the Dutch oven in inches, double the number, and use that many total briquettes. Using a 12" oven you would use 24 briquettes, using a 14" oven you would use 28 briquettes, and so on. BUT some Dutch ovens are made with more metal, and are deeper, so this is just a guideline. Get to know YOUR Dutch Oven. Remember to spread your briquettes around, if you bunch them up, you will have hot spots. There are many factors to think about as well; wind, air temperature, humidity, altitude, many things can influence the heat generated with briquettes. If you have a lot of winde, you will notice they will burn up faster, so if you need to keep something at 350° for 1 1/2 hours, you will notice that you will have to add more briquettes before you are finished cooking.
Here is a link for Lodge Cast Iron Mfg. - this link has recipes and answers to many questions for the use and care of your Dutch Oven. Click here to go to the site. Check out this link for a great chart! and Thanks to Julie Miklaszewicz for her site! Click here to go to her site.
