Collection of Dutch Oven Desserts

Apple Cobbler Deluxe

	Filling		Topping
8	cups Granny Smith apples; thinly sliced	2	cups flour
1	cup dried currants or raisins	2	cups sugar
1	cup sugar	2	tsp. baking powder
1	tsp. cinnamon	1/2	tsp. salt
1 1/4	cup coarsley chopped pecans; divided	2	eggs; well beaten
		1	cup evaporated milk
		1/2	cup butter; melted

Prepare Filling: Place apples in a buttered 12" Dutch oven. Sprinkle raisins over the apples. In a separate bowl combine sugar, cinnamon, and 1 cup of the pecans; stir to mix. Spinkle over top of apples.

Prepare Topping: In a large bowl sift together the flour, sugar, baking powder and salt. In a separate bowl mix together eggs, evaporated milk and melted butter. Add liquid ingredients to dry all at once and mix until smooth. Pour batter over apples then sprinkle with remaining pecans.

Cover and bake for 45 to 60 minutes using 8-10 briquettes bottom and 14-16 briquettes top until topping is golden brown.

Serve with vanilla ice cream.

Serves: 12-14

Banana Crumble

10	ripe bananas; peeled	1 1/2	cup brown sugar
1 1/2	cups orange juice	1	tsp. nutmeg
2	tsp. vanilla	1	tsp. salt
1	cup flour	1 1/2	sticks butter; cut into pieces
1	cup instant oats

Slice bananas into 1/4" pieces and place in a lightly buttered 12" Dutch oven. Combine orange juice and vanilla and pour over bananas.

In a separate bowl combine flour, oats, brown sugar, nutmeg and salt; stir to mix. Cut in the butter until mixture is about the size of small peas. Spoon crumble mixture over fruit.

Cover and bake for 20 to 30 minutes using 10-12 briquettes bottom and 16-18 briquettes top until crumble is golden brown.

Serve with vanilla ice cream.

Serves: 8-10

Blackberry Cobbler

2	sticks butter	1	egg
2	cups flour	4	cups fresh blackberries or 2 bags frozen (thawed)
2	cups sugar	1/2	cup sugar
1	Tbs. baking powder	1 1/2	tsp. fresh grated lemon zest
1	tsp. salt	1	tsp. cinnamon
1 1/2	cup milk

Melt butter in a 12" Dutch oven using 10-12 briquettes bottom heat.

Wash fresh blackberries and drain. In a large bowl combine blackberries, sugar and lemon zest; stir to coat blackberries. Let rest.

In a separate bowl combine flour, sugar, baking powder, salt, milk, and egg; mix until smooth. Pour batter over melted butter -- do not stir. Carefully spoon blackberries over top of the batter -- do not stir. Sprinkle cinnamon over top.

Cover and bake using 10-12 briquettes bottom and 18-20 briquettes top for 35 to 45 minutes rotating the oven and lid 1/4 turn in opposite directions every 10 minutes until crust is golden brown.

Serve topped with whipped cream or serve with vanilla ice cream.

Serves: 10

Blueberry Cobbler

2	sticks butter	4	cups fresh blueberries or (24 oz.) frozen (thawed)
2	cups flour	1/2	cup sugar
2	cups sugar	1	tsp. fresh grated lemon zest
1	Tbs. baking powder	1	tsp. lemon juice
1	tsp. salt	2	tsp. cinnamon
1 1/2	cup milk	1/4	cup water
1	egg

Melt butter in a 12" Dutch oven using 10-12 briquettes bottom heat.

Wash fresh blueberries and drain. In a large bowl combine blueberries, sugar, lemon zest, lemon juice, 1 tsp. of the cinnamon and water; stir to coat blueberries. Let rest.

In a separate bowl combine flour, sugar, baking powder, salt, milk and egg; mix until smooth. Pour batter over melted butter -- do not stir. Carefully spoon blueberries over top of the batter -- do not stir. Sprinkle remaining cinnamon over top.

Cover and bake using 10-12 briquettes bottom and 18-20 briquettes top for 35 to 45 minutes rotating oven and lid 1/4 turn in opposite directions every 10 minutes until crust is golden brown.

Serve topped with whipped cream or serve with vanilla ice cream.

Serves: 10

Carmel Apple Crisp

	Filling		Topping
8-10	large granny smith apples; peeled, cored and sliced	2	cups brown sugar
2	Tbs. lemon juice	2	cups flour
2/3	cup sugar	1	cup instant oatmeal
1/3	cup flour	1/2	cup chopped walnuts
2	tsp. ground cinnamon	1	cup butter; melted
3/4	tsp. ground nutmeg
1/4	tsp. ground cloves
3/4	tsp. salt
1	(12 oz.) jar carmel sauce

In a buttered 12" Dutch oven add apples and lemon juice; stir to coat apples. In a separate dish combine sugar, flour, cinnamon, nutmeg, cloves and salt; stir to mix. Pour dry ingredients over apples and stir until apples are well coated. Spread out apples and pour carmel sauce over the top.

In a medium bowl combine brown sugar, flour, oatmeal, and walnuts; stir to mix. Using a fork mix in melted butter to form coarse crumbs. Spread topping evenly over apples.

Cover Dutch oven and bake using 10-12 briquettes bottom and 16-18 briquettes top for 60 minutes.

Serves: 16

Cherry Crisp Cobbler

2	(30 oz.) cans cherry pie filling	1/2	cup chopped pecans
2	cups sugar	1	cup butter; melted
2	cups flour	1	tsp. vanilla
1	cup oatmeal

Line a 12" Dutch oven with heavy duty foil. Pour cherry pie filling into oven and spread evenly. In a separate bowl combine sugar, flour, oatmeal, and pecans; stir to mix. Add vanilla to melted butter and stir to mix. Using a fork, mix in butter until pea size crumbs form. Spread topping evenly over cherries.

Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 30 minutes.

Serve topped with whipped cream.

Serves: 12-14

Dutch Apple Crisp

	Filling		Topping
10	cups granny smith apple slices	2	cups brown sugar
2	Tbs. lemon juice	2	cups flour
3/4	cup sugar	1	cup oatmeal
1/2	cup brown sugar	1/2	cup chopped walnuts (optional)
1/3	cup flour	1	cup butter; melted
2	tsp. ground cinnamon
3/4	tsp. grated nutmeg
1/4	tsp. ground cloves
3/4	tsp. salt

Prepare Filling: In a 12" Dutch oven add apples and lemon juice; stir to coat apples. In a separate dish combine remaining filling ingredients and stir to mix. Pour dry ingredients over apples and stir until apples are well coated.

Prepare Topping: In a separate bowl combine brown sugar, flour, oatmeal, and walnuts; stir to mix. Using a fork, mix in butter. Spread topping evenly over apples.

Bake: Cover Dutch oven and bake using 12-14 briquettes bottom and 16-18 briquettes top for 60 minutes.

Serve topped with whipped cream.

Serves: 12-14

Easy Fruit Cobbler

2	sticks butter	1	tsp. salt
2	cups flour	1 1/2	cup milk
2	cups sugar	1	egg
1	Tbs. baking powder	2	(20 oz.) cans pie filling

Melt butter in a 12" Dutch oven using 10-12 briquettes bottom heat.

In a separate bowl combine flour, sugar, baking powder, salt, milk and egg; mix until smooth. Pour batter over melted butter -- do not stir. Spoon pie filling by tablespoons over batter -- do not stir.

Cover and bake using 10-12 briquettes bottom and 18-20 briquettes top for 35 to 45 minutes rotating oven and lid 1/4 turn in opposite directions every 10 minutes until crust is golden brown.

Serve topped with whipped cream or with vanilla ice cream.

Serves: 12

Easy Peach Cobbler

2	(30 oz.) cans sliced peaches; drained	1	can Sprite or 7Up
1	yellow cake mix; dry		ice cream of your choice

Into a 12" Dutch oven add peaches and spread out. Pour cake mix over peaches then pour the soda over the cake mix. Stir to mix completely. Place lid on oven. Bake for 45 minutes to an hour using 12 briquettes top and 12 briquettes bottom. Rotate oven and lid every 15 minutes.

Variation: Use the whole can of peaches, juice included, and stir in 1/3 cup of instant tapioca. As the cobbler cooks the tapioca will absorb the juices and make a nice bubbly cobbler.

Serve warm with ice cream.

Serves: 8-10

Easy Peach Cobbler

2	sticks butter	1 1/2	cup milk
2	cups flour	1	egg
2	cups sugar	4	cups sliced peaches
1	Tbs. baking powder	1	tsp. cinnamon
1	tsp. salt

Melt butter in a 12" Dutch oven using 10-12 briquettes bottom heat.

In a separate bowl combine flour, sugar, baking powder, salt, milk and egg; mix until smooth. Pour batter over melted butter -- do not stir. Carefully add peaches over top of the batter -- do not stir. Sprinkle cinnamon over top.

Cover and bake using 10-12 briquettes bottom and 18-20 briquettes top for 35 to 45 minutes rotating oven and lid 1/4 turn in opposite directions every 10 minutes until crust is golden brown.

Serve topped with whipped cream or with vanilla ice cream.

Serves: 12

French Apple Cobbler

	Filling		Batter
9	granny smith apples; sliced	3	eggs; slightly beaten
2 1/4	cup sugar	6	Tbs. butter; melted
6	Tbs. flour	2	cups flour
3/4	tsp. salt	2	cups sugar
2	tsp. vanilla	2	tsp. baking powder
2	Tbs. butter; melted	1	tsp. salt
1 1/2	tsp. cinnamon
3/4	tsp. nutmeg
1/2	cup cold water

Prepare Filling: In a large bowl combine all filling ingredients and stir until well mixed. Pour filling into a well oiled 12" Dutch oven.

Prepare Batter: Beat together eggs and butter. Stir together flour, sugar, baking powder, and salt then mix into wet ingredients. Pour batter evenly over apples.

Bake: Place lid on Dutch oven and bake using 10-12 briquettes bottom and 16-18 briquettes top for 45-60 minutes.

Serve topped with whipped cream.

Serves: 10-12

Fruit Cobbler Delight

1	(30 oz.) can fruit cocktail	1/2	tsp. ground nutmeg
1	(30 oz.) can sliced peaches	1	yellow or lemon cake mix; dry
1	(12 oz.) can crushed pineapple	1	cup brown sugar
1/2	cup instant tapioca	1/4	lb. butter; cut into pieces
1/2	tsp. ground cinnamon

Into a 12" Dutch oven add canned fruit (juice included), tapioca, cinnamon, and nutmeg. Stir to mix. Sprinkle cake mix evenly over top of fruit. Sprinkle brown sugar over top of cake mix. Dab butter all over top of brown sugar. Place lid on oven. Bake for 45 minutes to an hour using 12 briquettes top and 12 briquettes bottom heat. Cobbler is done when top is brown and cake has absorbed fruit juices and is no longer dry.

Variation: Combine 1 cup of crushed pecan halves with the brown sugar for a crunchier topping.

Serves: 8-10

Fruit Cobbler Deluxe

1	(30 oz.) can sliced peaches; drained	1	tsp. cinnamon
1	(30 oz.) can sliced apricots; drained	1	box white cake mix
1	(20 oz.) can crushed pineapple	1	can Eagle Brand Sweetened Condensed Milk
1	tsp. almond extract	1/3	cup toasted sliced almonds

Line a 12" Dutch oven with heavy duty foil. To lined Dutch oven add fruit, almond extract, cinnamon, and 1/2 cup of the dry cake mix; stir to mix.

In a separate bowl mix together the remaining cake mix and the sweetened condensed milk to form a batter. Pour batter over the top of the fruit and sprinkle with toasted almonds.

Cover and bake for 45 to 60 minutes using 8-10 briquettes bottom and 14-16 briquettes top until topping is golden brown.

Serve topped with whipped cream or serve with vanilla ice cream.

Serves: 8-10

Old Home Apple Crisp

	Apple Filling		Crisp Topping
1	cup dried currants	1	cup all-purpose flour
1/4	cup spiced dark rum	1	cup old fashioned oats
8-9	large granny smith apples; peeled, cored, and sliced	1	cup brown sugar; packed
1	lemon; juice from	3/4	cup chopped pecans or walnuts
1/3	cup instant tapioca	1/2	tsp. ground cinnamon
1 1/4	cups sugar	1/2	cup + 2 Tbs. unsalted butter; chilled
2	tsp. ground cinnamon
3/4	tsp. grated nutmeg
1/4	tsp. ground cloves
3/4	tsp. salt

Prepare Filling: In a large mixing bowl soak currants in 1/4 cup rum for 30 minutes. Add the remaining filling ingredients and stir to mix well. Cover with plastic wrap and set aside for 1 hour until juices run.

Prepare Crisp Topping: In a medium mixing bowl add all topping ingredients except butter; stir to combine. Cut butter into small pieces and add to other ingredients. Use your fingers to work butter into flour mixture until coarse crumbs form.

Assemble Crisp: Add prepared filling to a clean lightly oiled 12" Dutch oven; spread evenly. Sprinkle crisp topping evenly over top of filling.

Cover oven and bake using 10-12 briquettes bottom and 18-20 briquettes top (375° F.) for about 1 hour until crisp is golden brown and filling is bubbly. For even browning make sure to rotate the base and lid of the oven a 1/4 turn in opposite directions every 10-15 minutes.

Serve warm with vanilla ice cream or topped with whipped cream.

Serves: 12-14

Peach-Orange Dump Cobbler

2	(30 oz.) cans sliced peaches; drained	1	yellow cake mix; dry
2	(8 oz.) cans mandarin oranges; drained	1	can Orange soda
1 1/2	tsp. cinnamon	4	Tbs. butter; cut into pieces
3/4	cup brown sugar		vanilla ice cream

Line a 12" Dutch oven with heavy duty foil. To Dutch oven 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

Bumble Berry Hazel Nut Crumb Pie

	Crust		Filling
2 1/2	cups roasted hazel nuts; peeled & chopped	1 1/4	cups sugar
3 1/2	cups all-purpose flour	1/2	cup all-purpose flour
1	cup sugar	3	Tbs. butter
1 1/2	cups butter; chilled	1	cup blackberries
		1	cup raspberries
		1	cup blueberries
		1	cup strawberries; sliced
		1	cup chopped apple
		1	cup rhubarb; sliced
		2	Tbs. lemon juice

Prepare Pie Filling: To a large mixing bowl add flour and sugar; stir to mix. Cut in butter. Add fruit and lemon juice; stir to coat all fruit pieces. Cover and set aside.

Prepare Crumb Crust: In a mixing bowl combine all but 1/2 cup of the chopped hazel nuts, flour, and sugar; stir to mix well. Cut in butter until coarse crumbs form.

Assemble Pie: Press 2/3 of the crumb mixture into the bottom and 2" up sides of a 12" Dutch oven. Spoon in fruit filling and spread evenly. Sprinkle remaining crumb mixture over top of filling. Sprinkle reserved hazel nuts over top of crust.

Bake: Place lid on oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 60-75 minutes or until topping is golden and filling is bubbly.

Note: Due to the amount of sugar in the crumb crust it is important to rotate the oven and lid every 10 minutes to avoid generating hot spots which cause uneven browning.

Allow pie to cool for 2 hours prior to serving.

Serves: 8-10

Fresh Raspberry Peach Pie

	Filling		Crust
1	cup granulated sugar	3	cups all purpose flour
3/4	cup brown sugar	1 1/2	cups shortening
1/2	tsp. ground cinnamon	1/4	tsp. salt
1/4	tsp. ground nutmeg	3/4	cup HOT water
8	tsp. instant Clear Jel
8	cups sliced fresh peaches	1/4	cup milk
2	cups fresh raspberries
2	tsp. almond extract
2	Tbs. lemon juice
2	Tbs. butter; cubed

Prepare Filling: In a large bowl mix sugars, spices, and Clear Jel. Gently stir in fruit, extract, and lemon juice. Stir only to mix and moisten, being careful not to mash the fruit. Reserve the cubed butter.

Prepare Pie Crust: Cut flour, salt, and shortening together with a pastry cutter or 2 knives. Add hot water one half at a time. Stir with a fork just to moisten. Knead dough 4 or 5 times. Divide dough in half.

Assemble Pie: Place one piece of dough on a lightly floured board and gently roll out to 1/4" thickness. Place dough in a clean oiled 12" Dutch oven to cover bottom and 2-3 inches up the sides. Spoon in the filling. Dot the top of the fruit with cubed butter. Roll out the top crust and cut into 1/2" strips. Form strips into a lattice top over pie and seal edges with water. Brush top crust with milk.

Bake Pie: Cover and bake pie using 9 briquettes bottom and 16-18 briquettes on the lid for about 1 hour until top crust is golden brown and filling is bubbly. For even browning make sure to rotate the base and lid of the oven a 1/4 turn in opposite directions every 10-15 minutes.

Serves: 12

Old Home Apple Pie With Buttered Rum Sauce

	No Fail Pie Crust		Apple Filling
4	cups all purpose flour	1	cup dried currants
3/4	cup chilled butter; cut into pieces	1/4	cup spiced dark rum
1/2	cup chilled lard; cut into pieces	8-10	large granny smith apples; peeled, cored, and sliced
1/4	cup cold milk	2 1/2	Tbs. lemon juice
1	egg; beaten	1/3	cup instant tapioca
1	Tbs. apple cider vinegar	1 1/4	cups sugar
3/4	tsp. salt	2	tsp. ground cinnamon
		3/4	tsp. grated nutmeg
	Egg Wash	1/4	tsp. ground cloves
1	Egg Wash	3/4	tsp. salt
1	Tbs. heavy cream

	Buttered Rum Sauce* as desired

Prepare Pie Crust: In a large mixing bowl add flour and salt and stir to mix. Cut butter and lard into flour until large course crumbs form. In a separate bowl combine all wet ingredients and mix well. Mix wet ingredients into flour mixture a little at a time until dough forms a ball. Cut 1/3 of the dough off, wrap in plastic, and refrigerate. Wrap remainging dough in plastic and refrigerate.

Assemble Pie: On a floured board or pastry cloth gently roll the larger piece of dough to 1/8" thickness. Lay dough into bottom of a cool 12" Dutch oven so that it fits snugly on bottom and 3 inches up the sides. In a small bowl stir together egg yolk and cream to prepare wash. Brush entire surface of bottom crust with egg wash. Pour apple filling into pie shell pressing apples down gently. Gently roll out remaining pie dough to 1/8" thickness. Dampen edges of bottom crust with water. Place top crust over filling and seal edges by gently pressing top and bottom crust together. Trim excess dough with a knife then flute edges. Using a paring knife cut a 1/2" hole in the center of the top crust. Cut 5-6 more slits in a spoke pattern. Sprinkle 2 Tbs. sugar over top of pie crust.

Bake pie using 12 coals bottom and 18 coals top for about 1 hour until top crust is golden brown and filling is bubbly. For even browning make sure to rotate the base and lid of the oven a 1/4 turn in opposite directions every 10-15 minutes.

Serve with warm Buttered Rum Sauce spooned over the top of each piece.

Serves: 12-14

Bavarian Apple Tort

	Crust		Topping
3/4	cup butter	4	cups thinly sliced apples
1/2	cup sugar	1/2	tsp. ground cinnamon
1/2	tsp. vanilla	1/3	cup sugar
1 1/2	cup flour	1/2	cup sliced almonds

	Filling
12	oz. cream cheese
6	Tbs. sugar
2	eggs; well beaten
3/4	tsp. vanilla

Prepare Crust: In a small mixing bowl combine all ingredients and cut together to make a soft dough. Press dough into the bottom of a 12" Dutch oven making sure the dough comes up the sides of the oven about 1 1/2".

Prepare Filling: In a small bowl cream together all ingredients until smooth. Spoon filling into crust and spread evenly.

Prepare Topping: In a bowl add apples, cinnamon, and sugar and mix until apples are well coated. Spread apples over top of filling. Sprinkle almonds over the apples.

Replace the lid and bake using 8-9 briquettes bottom and 16 briquettes top for about 45 minutes or until crust is lightly browned. Make sure to rotate the oven and lid every 10 minutes to keep from developing brown spots on the crust.

Serves: 8-10

Pumpkin Delight

	Crust		Filling
1	yellow cake mix; reserve 1 cup of mix	1	(30 oz.) can pumpkin
1	egg; beaten	3	eggs; beaten
1/2	cup butter; melted	3	tsp. pumpkin pie spice
		1	cup milk
	Topping	3/4	cup dark brown sugar
1	cup cake mix
1/4	cup sugar
1	tsp. cinnamon
3	Tbs. cold butter

Prepare Crust: Mix together cake mix, egg, and melted butter. Press into bottom and 1 1/2" up sides of a well greased 12" Dutch oven.

Prepare Filling: In a bowl combine all filling ingredients and mix well. Pour filling into Dutch oven to fill crust.

Prepare Topping: In a small bowl combine cake mix, sugar, and cinnamon. Stir to mix. Cut in butter until coarse crumbs are formed. Sprinkle over top of pumpkin filling.

Bake: Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 1 hour.

Serve with vanilla ice cream or whipped cream as topping.

Serves: 8-10

Oatmeal-Craisin-Chocolate Chip Cookies

1	cup butter; room temperature	1	tsp. salt
1	cup brown sugar; packed	3	cups old fashioned oats
1/2	cup granulated sugar	1	cup shredded coconut
2	extra large eggs	1	cup craisins
1	tsp. vanilla	1/2	cup chocolate chips
1 1/2	cups all purpose flour	1/2	cup chopped pecans
1 1/4	tsp. baking soda	1/2	cup chopped walnuts

In a large mixing bowl cream together butter, sugars, eggs, and vanilla. Stir in flour, soda, salt, and oats; mixing well. Stir in remaining ingredients.

Lightly oil a 14" Dutch oven. Using a tablespoon, drop cookie dough in small balls about 2" apart in Dutch oven. Cover and bake using 12 briquettes bottom and 16 briquettes top for 12-14 minutes or until tops of cookies just start turning brown. Remove cookies from oven using a plastic pancake turner and let cool. Repeat process until all cookie dough is used.

Enjoy!

Yield: About 4 dozen cookies

Apple Spice Cake

8	large granny smith apples; peeled, cored, sliced and quartered	2	Tbs. flour
1/2	cup dried currants or raisins	1	tsp. ground cinnamon
1/2	cup chopped walnuts	1	tsp. ground nutmeg
1	cup packed dark brown sugar	1	spice cake mix; prepared as directed

In a 12" Dutch oven add apples, currants, walnuts, brown sugar, flour, cinnamon, and nutmeg and stir until well mixed and apples are well coated. Pour cake batter over top of apples and spread evenly. Bake using 14-16 briquettes top and 8-10 briquettes bottom for 60 minutes or until top center of cake springs back when touched. Serve with whipped cream.

Serves: 16

Applesauce Cake

	Cake
3	cups sugar	1/4	cup cold water
1 1/2	cups butter; softened	3	tsp. baking soda
1	tsp. salt	3	cups applesauce
3	tsp. cinnamon	6	cups all-purpose flour
1 1/2	tsp. nutmeg	1 1/2	cup raisins
1	tsp. ground cloves	1 1/2	cup coarse chopped nuts
1 1/2	Tbs. cocoa powder

	Frosting
8	oz. brick cream cheese; softened	3	cups powdered sugar
1/2	cup butter; room temperature	1	tsp. vanilla

Prepare Batter: In a large bowl cream together sugar, butter, and salt. Add cinnamon, nutmeg, cloves, and cocoa powder; cream well. Stir soda into cold water then add to applesauce. Mix applesauce then flour into wet ingredients. Stir in raisins and nuts.

Bake: Grease and flour the bottom and sides of a 12" Dutch oven. Pour batter into Dutch oven and spread evenly to sides. Bake using 8-10 briquettes bottom and 14-16 briquettes top for 60-90 minutes or until toothpick inserted into center of cake comes out clean. For best results rotate oven and lid 90° in opposite directions every 15 minutes while baking. Allow cake to cool in pan for 15 minutes. Invert cake onto a cooling rack and finish cooling. Cut cake in half horizontally. Separate halves.

Prepare Frosting: Cream together all ingredients until lumps are all gone and frosting is smooth.

Assemble Cake: Set 1 cake layer on a plate cut side up. Spread frosting across top of cake half. Top with second cake layer, cut side down. Frost top and sides with remaining frosting.

Serves: 12-15

Banana Pineapple Cake

	Cake		Icing
3	cups all-purpose flour	4	Tbs. butter; room temperature
2	cups granulated sugar	3	cups powdered sugar; sifted
1	tsp. baking soda	3	Tbs. pineapple juice
1	tsp. salt	1/3	cup crushed pineapple; drained
1	tsp. cinnamon
1	cup crushed pineapple; undrained
3	eggs; beaten
1 1/2	cups vegetable oil
2	cups mashed ripe bananas
2	tsp. vanilla
1 1/2	cups chopped walnuts or pecans

Prepare Cake: In a large bowl sift together flour, sugar, soda, salt and cinnamon. Add remaining ingredients and mix together until just thoroughly combined. Turn batter out into a greased and floured 10" Dutch oven and spread evenly. Place lid on oven and bake using 6-8 briquettes bottom and 12-14 briquettes top for 60-75 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove all heat from Dutch oven and let cake rest uncovered for 20 minutes. Run a rubber spatula around the edge of the oven to loosen the cake. Lay a piece of parchment paper across the top of the oven then put the lid on and carefully invert the oven so that the cake drops onto the lid. Lift the oven off the lid then slide the cake off the lid onto a cooling rack and remove the parchment paper. Allow the cake to cool to room temperature.

Prepare Icing: In a medium bowl cream butter until light. Add powdered sugar and pineapple juice and mix together until smooth. Stir in pineapple.

Spread icing on top and sides of cake.

Serves: 10-12

Blueberry Fantasy Cake

	Cake		Filling
2	cups all purpose flour	1	can blueberry pie filling
1	tsp. baking soda
1/2	tsp. salt		Whip Cream Frosting
1	cup butter	2	cups cold whipping cream
1	tsp. vanilla extract	1	cup powdered sugar
1	tsp. butter flavor	1/2	tsp. vanilla extract
2	cups sugar
5	egg yolks (reserve whites)
1	cup buttermilk
1	cup flaked coconut
1/2	tsp. cream of tartar

Prepare Batter: Sift together flour, baking soda and salt. In a large mixing bowl beat butter, vanilla, and butter flavor until soft. Gradually mix in 1 1/2 cups sugar until light. Beat in egg yolks 1 at a time. Alternately mix in flour and buttermilk starting and ending with flour. Stir in coconut. In a separate bowl beat egg whites and cream of tartar until soft peaks form. Gradually mix in the remaining 1/2 cup sugar and continue beating until stiff but not dry. Gently fold egg whites into batter one half at a time.

Bake: Grease the bottom and sides of a 12" Dutch oven. Pour batter into Dutch oven and spread evenly to sides. Bake using 8-10 coals bottom and 14-16 coals top until lightly golden and top springs back when touched, about 60 minutes. For best results rotate oven and lid 90° in opposite directions every 15 minutes while baking. Allow cake to cool in pan for 15 minutes. Invert cake onto a cooling rack and finish cooling. Cut cake in half horizontally. Separate halves.

Prepare Frosting: In a chilled bowl whip the cream. Mix in powdered sugar and vanilla. Chill for 5 minutes.

Assemble Cake: Set 1 cake layer on a plate cut side up. Spread on blueberry pie filling. Top with second cake layer, cut side down. Frost top and sides with whip cream frosting.

Garnish with fresh blueberries and white chocolate curls.

Serves: 12-15

Carrot Pineapple Cake

	Cake
1 1/2	cups vegetable oil	3	cups all purpose flour
2	cups sugar	2	tsp. baking soda
3	eggs	2	tsp. baking powder
2 1/2	cups grated carrots	1	tsp. cinnamon
1	cup crushed pineapple	1	tsp. salt
1	Tbs. grated orange peel	1/2	cup flaked coconut
2	tsp. vanilla	1	cup chopped nuts

	Frosting
8	oz. brick cream cheese; softened	1	tsp. vanilla
1/2	cup butter; room temperature	1/2	cup crushed pineapple; well drained
3	cups powdered sugar

Prepare Batter: In a large bowl mix together oil, sugar, eggs, carrots, pineapple, orange peel, and vanilla. In a separate bowl sift together flour, baking soda, baking powder, cinnamon, and salt. Stir flour mixture into wet ingredients then stir in coconut and nuts.

Bake: Grease and flour the bottom and sides of a 12" Dutch oven. Pour batter into Dutch oven and spread evenly to sides. Bake using 8-10 coals bottom and 14-16 coals top for 45-60 minutes or until toothpick inserted into center of cake comes out clean. For best results rotate oven and lid 90° in opposite directions every 15 minutes while baking. Allow cake to cool in pan for 15 minutes. Invert cake onto a cooling rack and finish cooling. Cut cake in half horizontally. Separate halves.

Prepare Frosting: Cream together all ingredients. Transfer 1/3 of the frosting to another bowl and stir in pineapple.

Assemble Cake: Set 1 cake layer on a plate cut side up. Spread the pineapple frosting across top of cake half. Top with second cake layer, cut side down. Frost top and sides with remaining frosting.

Serves: 12-15

Cherry Chocolate Surprise Cake

1	chocolate cake mix; prepared as directed	1	egg
1	(20 oz.) can cherry pie filling	3	Tbs. sugar
1	(8 oz.) brick cream cheese	1	tsp. vanilla

Pour prepared cake batter into a greased 12" Dutch oven. Spoon cherry pie filling into clumps over cake batter. In a small mixing bowl cream together cream cheese, egg, sugar, and vanilla until smooth. Drop by tablespoons over top of cake.

Place lid on oven. Bake using 8-10 briquettes bottom and 14-16 briquettes top for 1 hour or until top center of cake springs back when touched.

Serve warm with whip cream as topping.

Serves: 10-12

Chocolate Lovers Delight

1 1/2	cup water	1	(10 oz.) bag miniature marshmallows
1/4	cup cocoa powder	1	chocolate cake mix; prepared as directed
1	cup light brown sugar	6	oz. semi-sweet chocolate chips

Line the bottom and sides of a 12" Dutch oven with heavy foil. Mix the water, cocoa powder, and brown sugar together and pour into the Dutch oven. Add marshmallows and spread them out evenly. Pour prepared chocolate cake mix over marshmallows. Sprinkle chocolate chips over cake batter.

Cover oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 60 minutes.

Serve warm with whipped cream.

Serves: 10-12

Easy "Peachy" Cake

1	yellow cake mix	1/3	cup vegetable oil
3	eggs	1	(30 oz.) can sliced peaches

In a large mixing bowl mix together cake mix, eggs, vegetable oil and syrup from peaches until smooth (about 2 mniutes). Pour batter into a buttered 12" Dutch oven. Arrange peach slices over top of batter. Cover oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 60 minutes or until top center of cake springs back when touched.

Serve topped with whipped cream.

Serves: 8-10

Mississippi Mud Cake

1	yellow cake mix; prepared as directed		Mud
		1/2	cup cocoa powder
	Topping	2	cups brown sugar
10	oz. bag semi-sweet chocolate chips	1	cup hot water
3/4	cup chopped pecans	2	tsp. vanilla
	powdered sugar	1	tsp. cinnamon

Line the bottom and sides of a 12" Dutch oven with heavy foil. To the oven add prepared cake mix.

Prepare The Mud: In a separate bowl combine all "Mud" ingredients and stir until well mixed. Pour mud mixture over the cake batter.

Bake: Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 60 minutes. Sprinkle chocolate chips and pecans over top of cake about 5 minutes before cake is done.

Dust top of cake with powdered sugar just before service.

Serve warm with whipped cream.

Serves: 10-12

Piña Colada Cake

	Cake
3 3/4	cups all purpose flour	2 2/3	cup sugar
(1)	3.4 oz. box vanilla instant pudding	8	egg yolks; room temperature
1	Tbs. baking powder	1	cup pineapple juice
2 1/2	tsp. baking soda	1	cup water
1	tsp. salt	1/2	cup Captain Morgan's Spiced Dark Rum
1	cup + 2 Tbs. butter; softened	1	cup flaked coconut
1	tsp. vanilla extract	8	egg whites; room temperature
1 1/2	tsp. grated orange zest	1/2	tsp. cream of tartar

	Frosting
8	oz. brick cream cheese; softened	(2)	16 oz. boxes powdered sugar
1/2	cup butter; softened	2	Tbs. Captain Morgan's Spiced Dark Rum
1	tsp. vanilla extract	1/2	cup crushed pineapple; well drained
3/4	tsp. coconut extract	12	oz. toasted flaked coconut

Sift together flour, pudding, baking powder, baking soda and salt. In a large mixing bowl beat butter, vanilla, and orange zest until soft. Gradually mix in 2 cups sugar until light. Beat in egg yolks 1 at a time. Combine pineapple juice, water, and rum in a measuring cup. Alternately mix in flour and pineapple juice mixtures starting and ending with flour. DO NOT overbeat the batter. Stir in coconut. In a separate bowl beat egg whites and cream of tartar until soft peaks form. Gradually mix in the remaining 2/3 cup sugar and continue beating until stiff but not dry. Gently fold egg whites into batter one half at a time.

Grease the bottom and sides of a 12" Dutch Oven. Pour batter into Dutch Oven and spread evenly to sides. Bake using 10-12 coals bottom and 14-16 coals top until lightly golden and top springs back when touched, about 90 minutes. For best results rotate oven and lid 90° in opposite directions every 15 minutes while baking. Allow cake to cool in pan for 15 minutes. Invert cake onto a rack and finish cooling. Cut cake in half horizontally. Separate halves. Place in icebox until chilled.

In a large bowl cream together cream cheese, butter, vanilla, and coconut extract. Slowly mix in powdered sugar and rum. Transfer 1 cup frosting to another bowl and stir in pineapple.

Set 1 cake layer on a plate. Spread with pineapple frosting. Top with second cake layer, smooth side up. Frost top and sides of cake with remaining frosting. Press toasted coconut into frosting on top and sides of cake. Return to icebox and chill for 1 hour.

Garnish with whipped cream and sliced strawberries.

Serves: 18

Strawberry Pecan Cake

	Cake		Frosting
1	white cake mix	1	(8 oz.) brick cream cheese; room temperature
1	(3 oz.) box Strawberry Jell-o	4	Tbs. butter; room temperature
1	cup vegetable oil	1	tsp. vanilla
4	large eggs; beaten	3/4	cup mashed strawberries
1/2	cup milk	1 1/2	lbs. powdered sugar
1	cup flaked coconut	1/2	cup chopped pecans
1	cup mashed strawberries
1	cup chopped pecans

Prepare Cake: In a large bowl stir together cake mix and Jell-o. Mix in oil, eggs, and milk until well mixed. Stir in coconut, strawberries, and pecans.

Spray a 10" Dutch oven with cooking spray then pour in cake batter and spread evenly. Cover oven and bake using 6-8 briquettes bottom and 12-14 briquettes top for 45 to 50 minutes or until top center of cake springs back when lightly touched. Remove heat from oven and let cake rest in oven with the lid cracked for 10 minutes.

Run a rubber spatula around the edge of the oven to loosen the cake. Lay a piece of parchment paper across the top of the oven then put the lid on and carefully invert the oven so that the cake drops onto the lid. Lift the oven off the lid then slide the cake off the lid onto a cooling rack and remove the parchment paper. Allow the cake to cool to room temperature.

Prepare Frosting: In a large bowl cream together the cream cheese and butter. Mix in vanilla and powdered sugar until a firm spreadable consistency is achieved. Chill the frosting if it seems a bit soft. Stir in strawberries and pecans.

Slice cooled cake in half horizontally and remove top half. Frost the cut side of bottom cake half then replace top half of cake cut side down. Frost top and sides of cake generously with frosting.

Serves: 10-12

Black Forest Cake

	Cake
1	1 Devils Food Cake Mix (include the eggs, oil and water required for the mix)	2	cans (21 oz) cherry pie filling
1	12 oz can black cherry soda pop

Line Dutch oven with foil (for ease of cleaning). Dump the pie filling in the Dutch oven. Mix up the cake mix according to the directions on the box. Once the cake is mixed up add the black cherry soda pop and stir in. Pour the mixture over top of the cherry filling. Place 12 - 14 coals on top and 12 - 14 coals on the bottom. Bake for approximately 25 - 30 minutes. Cake is done when it springs back when lightly touched. Top with whipped cream, cool whip or vanilla ice cream.

Serves: 8-10