2 T. butter
1 c. sugar
1 egg
1/2 tsp. salt
1 c. milk
2 c. flour
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1 c. raisins (optional)
1 c. nuts (optional)
Cream butter and sugar. Add egg and mix well. Add dry ingredients alternately with milk. Spread in a greased 9x13 cake pan and pour hot caramel sauce over all of it. Bake for 30 minutes at 350°.
Caramel Sauce:
2 c. brown sugar
1 cube butter or margarine
3 c. water
Bring to a boil and pour over cake batter. Bake at 350 for 30 minutes. Serve either warm or cold with ice cream or whipping cream. This is a Sunday afternoon favorite at our house. It works well in a dutch oven also.
Showing posts with label Dutch Oven. Show all posts
Showing posts with label Dutch Oven. Show all posts
Saturday, January 22, 2011
Sunday, May 30, 2010
Dutch Oven Breakfast
1 cube butter or margarine
1-2 cups chopped ham
onion to taste (I usually use 1-2 Tbls. minced onion)
1 bag of frozen hash browns (we like the shredded best but either will work)
1 doz. eggs
4 c. shredded cheese (or however much you like)
salt and pepper
ketchup (optional)
Melt margarine in 14 inch dutch oven (you can use a liner for easy clean-up). Add ham and onion and cook until onion is tender. Add frozen hash browns and season with salt and pepper. Stir occasionally until hash browns are done. Crack eggs on top. You can scramble the eggs and leave on top until cooked or you can stir them in with the hash browns and stir until eggs are set. You can also 'fry' the eggs by removing the coals from the bottom of the dutch oven leaving just the coals on the lid. Cook until they are set. Add cheese and let sit until cheese melts. This can also be made in a skillet in the house. The only thing I do different is slide the hash brown mixture to one side and then scramble the eggs on the other side. Then mix together and add cheese. Our family LOVES this breakfast! We didn't start scrambling the eggs until Brandy came along:) ... evidently she doesn't like runny yolks.
For dutch oven cooking... if you are using a 14" dutch oven, you will need 28 coals, 12 on bottom and 16 on top to produce a 350° oven. If you are using a 16" dutch oven you would need 32 coals, 14 on bottom and 18 on top.
1-2 cups chopped ham
onion to taste (I usually use 1-2 Tbls. minced onion)
1 bag of frozen hash browns (we like the shredded best but either will work)
1 doz. eggs
4 c. shredded cheese (or however much you like)
salt and pepper
ketchup (optional)
Melt margarine in 14 inch dutch oven (you can use a liner for easy clean-up). Add ham and onion and cook until onion is tender. Add frozen hash browns and season with salt and pepper. Stir occasionally until hash browns are done. Crack eggs on top. You can scramble the eggs and leave on top until cooked or you can stir them in with the hash browns and stir until eggs are set. You can also 'fry' the eggs by removing the coals from the bottom of the dutch oven leaving just the coals on the lid. Cook until they are set. Add cheese and let sit until cheese melts. This can also be made in a skillet in the house. The only thing I do different is slide the hash brown mixture to one side and then scramble the eggs on the other side. Then mix together and add cheese. Our family LOVES this breakfast! We didn't start scrambling the eggs until Brandy came along:) ... evidently she doesn't like runny yolks.
For dutch oven cooking... if you are using a 14" dutch oven, you will need 28 coals, 12 on bottom and 16 on top to produce a 350° oven. If you are using a 16" dutch oven you would need 32 coals, 14 on bottom and 18 on top.
Wednesday, September 3, 2008
Tropical Peach Cobbler
2- (30 oz.) cans sliced peaches; drained
1- French Vanilla cake mix; dry
2- (8 oz.) cans mandarin oranges; drained
1- can Orange soda
1 1/2 tsp. cinnamon
1 stick of butter; cut into slices
3/4 cup brown sugar
Line a 12" Dutch oven with heavy duty foil. Add peaches, oranges, and cinnamon. Stir to mix. Sprinkle brown sugar over fruit. Dump cake mix in a large pile over center of fruit. Make a well in the center of the cake mix. Pour orange soda into the well then stir cake mix in to moisten. Spread mixture evenly over fruit. Dot top with butter.
Place lid on Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 45-60 minutes.
Serve warm with vanilla ice cream.
Serves: 8-10
1- French Vanilla cake mix; dry
2- (8 oz.) cans mandarin oranges; drained
1- can Orange soda
1 1/2 tsp. cinnamon
1 stick of butter; cut into slices
3/4 cup brown sugar
Line a 12" Dutch oven with heavy duty foil. Add peaches, oranges, and cinnamon. Stir to mix. Sprinkle brown sugar over fruit. Dump cake mix in a large pile over center of fruit. Make a well in the center of the cake mix. Pour orange soda into the well then stir cake mix in to moisten. Spread mixture evenly over fruit. Dot top with butter.
Place lid on Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 45-60 minutes.
Serve warm with vanilla ice cream.
Serves: 8-10
Tuesday, September 2, 2008
Dutch Oven Chicken & Rice
2 boxes chicken flavored Rice-a-Roni
3 1/2 cups water
12 chicken tenders (or 6 chicken breasts)
lemon pepper
Combine both boxes of rice-a-roni (including flavor packets) and water in a 12 inch dutch oven. Layer chicken on top and sprinkle with lemon pepper. Cover and cook using 10 coals on bottom and 14 coals on top, until rice is tender and chicken is cooked through... usually about 1 hour if chicken is frozen or partially frozen, about 45 minutes if chicken is thawed.
Variation: Add chunks of fresh brocolli and stir in with the rice and water before cooking.
Note: You can add more rice and/or chicken depending on how many people you are feeding. You can also adapt this for baking in a regular oven. Bake at 350 in a covered greased casserole dish. The times should be about the same.
3 1/2 cups water
12 chicken tenders (or 6 chicken breasts)
lemon pepper
Combine both boxes of rice-a-roni (including flavor packets) and water in a 12 inch dutch oven. Layer chicken on top and sprinkle with lemon pepper. Cover and cook using 10 coals on bottom and 14 coals on top, until rice is tender and chicken is cooked through... usually about 1 hour if chicken is frozen or partially frozen, about 45 minutes if chicken is thawed.
Variation: Add chunks of fresh brocolli and stir in with the rice and water before cooking.
Note: You can add more rice and/or chicken depending on how many people you are feeding. You can also adapt this for baking in a regular oven. Bake at 350 in a covered greased casserole dish. The times should be about the same.
Thursday, August 28, 2008
Dutch Oven Enchiladas
This is one of my favorite dinners. I cover my dutch oven with tin foil, for easy clean up and just bake in the oven on 350 degrees for 25 minutes or until cheese is melted.
1 large onion chopped
2 pounds ground beef
1 (10 ounce) can tomato soup
2 (10 ounce) cans enchilada sauce
3/4 pound of cheddar cheese, grated
8 flour tortillas
1 cup sour cream
Cook onion and ground beef. In large bowl combine beef, tomato soup, and enchilada sauce. In Dutch oven, place a 1/4 inch layer of sauce. Cover this mixture with a layer of tortillas, tearing to cover. Cover tortillas with cheese. Place another layer of sauce, tortillas and cheese, repeating until all mixture is used. Top with cheese. Place lid on dutch oven and bake for 35-40 minutes, or until mixture is bubbling and heated through. Serve with sour cream. Serves 8.
1 large onion chopped
2 pounds ground beef
1 (10 ounce) can tomato soup
2 (10 ounce) cans enchilada sauce
3/4 pound of cheddar cheese, grated
8 flour tortillas
1 cup sour cream
Cook onion and ground beef. In large bowl combine beef, tomato soup, and enchilada sauce. In Dutch oven, place a 1/4 inch layer of sauce. Cover this mixture with a layer of tortillas, tearing to cover. Cover tortillas with cheese. Place another layer of sauce, tortillas and cheese, repeating until all mixture is used. Top with cheese. Place lid on dutch oven and bake for 35-40 minutes, or until mixture is bubbling and heated through. Serve with sour cream. Serves 8.
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