DUTCH OVEN RECIPES FROM ERIC & MARGIE CHRISTIANSEN
DUTCH OVEN RECIPES
ERIC & MARGIE CHRISTIANSEN
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Table of Contents
MAIN DISHES
Chicken & Sausage File Gumbo – pg 2
RICE – PG 2
ERIC’S RED BASE GUMBO – PG 3
Creole Jambalaya – PG 3
PORK ROAST WITH APPLES – PG 4
spiced Apple pork loin roast with Yams – pg 4
ROAST TURKEY OR CHICKEN / SAGE SAUSAGE STUFFING – PG 5
TORTILLA CASSEROLE – PG 5
Shepherd’s Pie – PG 6
Cottage Pie – PG 6
hearty meat stew – pg 7
sIDE DISHES
bASIC dUTCH OVEN POTATOES – PG 8
Corn Chowder – pg 8
BREADS
Story of 1891 Sourdough Starter – PG 9
how to start – PG 9
Sour Dough Pancakes – PG 9
Sour Dough Waffles – PG 9
Sour Dough Biscuits – PG 9
SOUTHERN STYLE SOURDOUGH CORNBREAD – PG 10
SOURDOUGH ORANGE CRANBERRY PECAN BREAD – PG 10
SOURDOUGH LEMON THYME BREAD – PG 10
SOURDOUGH HONEY WHOLE GRAIN BREAD – PG 11
SOURDOUGH ITALIAN BREAD – PG 11
SOUR DOUGH, JALAPENO, CHEESE BREAD – PG 12
DESERTS
FRESH APPLE AND BERRY CRISP (Personal favorite) – PG 11
COBBLER – PG 13
NEW ORLEANS STYLE BREAD PUDDING – PG 13
LEMON FRUIT SAUCE – PG 13
cINNAMON CHOCOLATE BREAD PUDDING – PG 14
Orange Currant Scones (Deer Valley Bakery) – PG 14
aunt janet’s pie crust – pg 15
Margie’s buttermilk pie (aDAPTED FROM AUNT EVELYN’S RECiPE) – PG 15
easy fruit cobbler (From cake mix) Good for Beginners – PG 16
CHICKEN AND SAUSAGE FILE’ GUMBO
File’ is ground Sassafras and provides the thickening agent at the end of the gumbo process. File also gives the soup a wonderful aroma and a deep green color – enjoy.
Gumbo base
1 ¼ lb. Creole or spicy smoked sausage, sliced ½ inch thick
½ lb. lean baked ham, cut into ½ inch cubes
3 ½ to 4 lb. chicken
½ cup chopped green pepper
2 Tbs. finely minced parsley
1 Tbs. finely minced garlic
2 cups chopped onion
The roux
2/3 cup vegetable oil
½ to 1 cup flour
The liquid and seasonings
2 qt. cold water
3 tsp. salt
1 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper
1 ¼ tsp, dried thyme
3 whole bay leaves, crushed
2 ½ to 3 Tbs. file’ powder
Place chicken in Dutch oven with small amount of oil, begin baking. It will be added to the gumbo for the last ½ hour of cooking. Bring the 2/3 cups oil to heat. Make roux by gradually adding the flour to the oil, stirring constantly. Reduce the heat and cook, always stirring, until a medium brown roux (the color of hazelnuts) is formed. When the roux reaches the right color, immediately add the sausage, ham, onion, green pepper, parsley and garlic. Continue cooking over low heat for 10 minutes more, still stirring, then add ¼ cup of water, and all the seasonings except the file’ powder; mix thoroughly. Gradually stir in the rest of the water. Add chicken. Raise the heat and bring to a boil, then lower the heat and simmer the gumbo while stirring frequently for 50 minutes to an hour, or until the chicken parts are tender. Now, remove the pot from the heat source and let the simmer die down, then add the file’ powder, wait 5 minutes and then stir. Serve in bowls over rice.
RICE
3 cups of white long grain rice washed 3 times in warm water to remove starch. Drain water of last washing, add six cups water and bring to boil. Cover and reduce heat, simmer for 20 minutes. Remove from heat, let stand covered for 5 minutes, fluff with fork and serve.
ERIC’S RED BASE GUMBO
½ cup olive oil
¾ cup flour
2 cans (14 oz.) chicken stock
1 large onion chopped
1 green pepper chopped
2 celery stocks chopped
2 garlic buttons chopped (about 1 ½ teaspoons)
1 teaspoon sea salt
2 teaspoons fresh ground pepper
2 cans (14 oz.) diced tomatoes
2 cans (14 oz.) okra & tomatoes mixed
3 to 4 Italian hot sausages (about 2/3 to ¾ lbs.)
½ to 1 lb. chicken breast
¾ to 1 lb. cubed pork (smoked if possible)
½ to 1 lb. peeled and deveined Shrimp
¼ to ½ teaspoon favorite pepper sauce (Tabasco or similar)
2 teaspoons sugar (optional)
1 teaspoon file’ powder
Chop vegetables and garlic, set aside. In a large stock pot heat olive oil and sprinkle in flour. Stir constantly as the roux cooks, thickens and darkens to about the color of cocoa. Add chopped garlic and stir for 30 to 60 seconds before adding the chicken stock. Stir well and bring to a boil. Add onions, celery, green pepper, pepper sauce, salt and pepper. Reduce heat to a soft boil and cook for 30 minutes.
Barbeque sausages, chicken with Cajun seasoning and pork (if not smoked). Set aside. Add tomatoes and okra tomato mix. You may add the sugar to soften the acidity of the tomatoes. Continue slow boil for 20 to 30 minutes. Cut the cooked meats into chunks and add. Cook for 10 minutes and add the shrimp. Cook for another 10 minutes or until the shrimp are done. Turn off heat and sprinkle file’ powder on the surface. Wait 5 minutes then stir it into mixture. Serve over rice in a bowl.
Other meats may be substituted such as ham, scallops, crab meat, fish, etc.
CREOLE JAMBALAYA
2 T butter
4 c chopped onion
2/3 c chopped green and/or red pepper
1/3 c thin sliced green shallot (scallion)
1 T finely mined garlic
2 T finely minced fresh parsley
1 pound lean pork, cut into ¾ in cubes
1 c finely chopped baked ham
5 Italian sausage (hot preferable) sliced ½ inch thick
1 ½ c long grain rice
3 c rich beef stock
2 ½ t salt
¼ t freshly ground black pepper
1/8 t Cayenne
½ tsp chili powder
2 whole bay leaves, crushed
¼ tsp dried thyme
1/8 t cloves
In a heavy 7-8 quart pot melt the butter over low heat. Add the vegetables, parsley, pork, and ham; continue to cook over low heat, stirring constantly for about 15 minutes or until the vegetables and pieces of meat are browned. Add the sausage and seasonings and continue cooking and stirring over low heat for 5 minutes more. Add the rice and beef stock and mix well, then raise the heat to high and bring to a boil. Cover the pot, turn the heat to very low and cook 45 minutes, uncovering from time to time to stir. Uncover the pot during the last 10 minutes of cooking and raise the heat to medium to allow the rice to dry out, stirring very frequently. Serve immediately.
PORK ROAST WITH APPLES
Pork loin roast
½ cup apple juice
Basted in home canned apple sauce
Apples
Brown and white sugar
Cinnamon, nutmeg, cloves
Sliced apples—Granny Smith, Jonigold, Cameo, or other good cooking apple
Bake roast in Dutch oven with apple juice, with apple sauce spread over roast. During last half hour of cooking, add sliced and cored apples. When pork reaches an internal temperature of 155 degrees, remove from heat and let stand for ten minutes. The meat’s internal temperature will reach 160 degrees.
SPICED APPLE PORK LOIN ROAST WITH YAMS
Pork loin roast
4 to 6 yams or sweet potatoes, peeled and cut into about 2” chunks
Spiced apple sauce (preferably homemade)
Season and sear pork loin in hot Dutch oven. Center meat in the pot and surround meat with yam chunks. Cook at 275 degrees until meat reaches the interior temperature of 160 degrees. During the last 15 to 20 minutes of cooking, slice top of the roast and fill in with spiced apple sauce. Let rest off heat for 10 to 15 minutes before slicing and serving.
ROAST TURKEY OR CHICKEN WITH SAGE SAUSAGE STUFFING
½ cup chopped onion ½ cup butter
2 cups chopped celery 1 teaspoon ground sage
12oz. Jimmy Dean sage sausage ½ teaspoon salt
½ teaspoon pepper 8 cups dry bread cubes
1 cup chicken broth
Cook sausage, drain grease. Cook onion and celery in butter till tender. Stir in sage, salt and pepper. In large bowl add sausage and onion mixture to bread cubes, and then drizzle with broth. Toss and mix.
Rinse turkey, pat dry. Rub cavities with salt if desired. Spoon stuffing into cavities, tuck drumsticks under band of skin at tail and twist wing tips under back.
Place turkey breast side up in large Dutch oven. Roast at 325 degrees as to the timing instructions on the packaging, usually about an hour for every 2-½ pounds of bird. Turkey is done when thermometer registers 185 degrees.
If cooking stuffing in separate pan pour on extra broth and cover with foil.
TORTILLA CASSEROLE
2 pounds ground beef
1 chopped onion
Seasonings—garlic, sweet basil, oregano, etc. OR 1 packet Taco Seasoning
1 dozen Corn or flour tortillas
1 large can refried or black beans
1 to 1 ½ pound grated cheese
1 15 oz can of tomato sauce (not catsup)
1 bottle of your favorite salsa
Pre-cook the ground beef with onions and seasoning. Set aside.
Lightly oil the bottom of the Dutch oven. Cover bottom with tortillas--you may have to tear them to fit with out much overlapping. Begin layering with beans, then 1/3 of the meat, then a thin layer of tomato sauce and salsa covered with cheese. Repeat tortilla, beans, meat, sauce, salsa, cheese twice more, then top with tortillas, sauce and cheese.
Cover and cook at 350 degrees until the sauce bubbles and the cheese is melted.
Tortillas – this dish was traditionally made with corn tortillas (YUM!).
Folks in this area seem to use flour tortillas more often.
Try both and see what you like best.
Shepherd’s Pie and Cottage Pie
These are some of my favorite dishes, which are simple everyday meals. Shepherd’s pie is made with ground of diced lamb, while cottage pie is made from beef or other meats. Although similar, they are spiced quite differently. Both recipes fit a 12 inch Dutch oven.
SHEPHERD’S PIE
1 ½ lb. ground lamb
1 chopped onion
1-2 cups vegetables, chopped carrot, corn, peas and/or green beans
½ cup (one stick) butter
½ cup broth (your choice)
Salt, pepper, rosemary and thyme
1 ½ to 2 lbs. potatoes or equivalent in potato pearls
Grated cheddar cheese if desired
If starting with fresh potatoes, cut up and place in boiling water and cook until soft (I prefer to leave the skins on). Drain and mash with mashing utensil. The potato water may be saved to replace the broth if wanted. I tend to use sour cream with a little butter instead of milk to make my mashed potatoes. If camping, it is quick and easier just to use potato pearls. In Dutch oven, melt ½ stick of butter and sauté chopped onions. If using raw carrots, add them also. When onions are clear, add meat and cook until pink is gone. Add broth along with any canned vegetables, season with salt, pepper, rosemary and thyme, and then cook for about 10 minutes. Cover top with mashed potatoes and bake. Adding extra coals to the top will brown the potatoes. At end, cover top with grated cheese if desired. Since all ingredients are already cooked, the final cooking is to bring the flavors together and crust up the potatoes.
COTTAGE PIE
1 ½ lbs. ground beef
1 chopped onion
1-2 cups vegetables, chopped carrots, corn, peas and/or green beans
½ cup (one stick) butter
½ cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, garlic, and other seasonings of choice for the beef
1 ½ to 2 lbs. potatoes or equivalent of potato pearls
Grated cheddar cheese if desired
Cook up the same as Shepherd’s Pie above with the difference being the seasoning. A wonderful variation is to substitute ½ lb. ground beef for ground sausage—Yummm!
HEARTY MEAT STEW
I was asked if I had a good stew recipe for Scouts, so this is my favorite. I usually use venison, and it is mild and very tasty.
1½ to 2 lbs. beef, lamb, venison or elk stew meat
¼ to ½ cup olive or canola oil
1 to 1½ cups flour
1 teaspoon garlic powder
1 teaspoon seasoned salt (such as Lawry’s)
1 teaspoon pepper
2 cans beef broth
1 to 1½ lbs. carrots
1 large onion
4 to 5 medium potatoes
2 cups chopped celery
2 to 3 bay leaves
Heat oil in Dutch oven. Place flour and spices in large (2 quart) ziplock or baggie plastic bag (if camping, this prep can be done at home). Drop meat in bag at about half dozen chunks at a time and shake up. Brown meat in oil, then add remaining flour to oil. Add broth, onion cut into wedges, and carrots which take the longest to cook (bags of baby carrots make it easy—cut larger ones in half). Cut up washed potatoes with skins on (I like Yukon or red) and add to pot with chopped celery. Add bay leaves and simmer until carrots are tender. If lamb or venison is used add ½ teaspoon of both rosemary and thyme to the flour mix.
This recipe works good at home overnight in a crock pot. Margie has done large batches of venison stew for her ski patrol in a large roasting pan.
SIDE DISHES
BASIC DUTCH OVEN POTATOES
½ to 1 pound of bacon cut in small squares
1 chopped onion
3 to 5 pounds of washed, thin sliced unpeeled potatoes
Grated cheese to cover top of dish.
Salt and pepper to taste
Place a 12 to 14 inch Dutch oven over coals or on gas burner on medium. Brown the cut bacon. When the bacon is almost cooked add the onions and sauté until clear. (Once you add the onions, the bacon will not continue to brown.) Pour off about ½ of the bacon grease. Add the sliced potatoes. (The thicker the slices the longer the cooking time so thin is better.) Add salt and pepper to taste. Stir the mixture until bacon and onions are evenly distributed. Add ¼ cup water, cover and cook at 325 degrees until potatoes are tender when speared with a fork. Spread cheese over the top. Place lid back on and move most of the coals to the top to melt the cheese. Check often and serve when cheese is melted.
CORN CHOWDER
Years ago they used to serve corn chowder at Deer Valley quite regularly and it was always one of my favorite dishes. Finally I went home and figured it out and this is what I came up with. It is still one of my favorite recipes.
½ lb. bacon cut in squares
1 onion, diced
2 cans chicken broth
4 to 5 medium potatoes, cubed with skins on
2 cans whole corn
2 cans creamed corn
4 to 6 Tbl. flour for rue
3 to 4 cups milk
Sauté bacon and onions, drain and save grease. Add stock and juice from the two cans of whole corn. Cut up potatoes and cook in liquid (add water if needed to cover potatoes). When potatoes are soft add the four cans of corn. In separate pan, such as the lid of the Dutch oven, add flour to bacon grease and cook up a rue (add butter if not enough grease). Stir in rue. Using the cans to measure, add two cans of milk. Heat but do not boil. Season with salt and pepper. Optional but highly recommended, add a small can of diced green peppers.
BREADS
Our Dutch oven breads utilize our sour dough start that has been passed down through the family. Our start is available to anyone. We need at least 24 hours notice to charge up a batch, and arrangements to get it to you (we live in Kamas, UT). With the exception of the pancakes and waffles, all the breads can be baked in the Dutch oven.
1891 Sourdough Starter
Eric and Margie Christiansen
This sourdough start originated in Beaver, Utah with Edwin and Lydia Smith who were good friends of my grandparents, Hans and Maud Christiansen. I received it from my cousin, Joyce Gale of Beaver. It has been kept and passed down through her side of the family.
Part 1: First evening, place starter in bowl with two cups milk and two cups flour. Mix well and cover with a cloth towel, leave out on counter overnight to activate.
Part 2: Take out 1/3 cup replacement starter, place in crock or jar in refrigerator. Starter should be recharge again within 2 to 4 weeks.
PANCAKES: To sourdough mixture, add:
1 teaspoon baking powder 1 tablespoon sugar
1 ¼ to 1 ½ teaspoon salt 2 eggs
2 tablespoons vegetable oil
*1 teaspoon baking soda may be added to create more of a buttermilk batter taste instead of sourdough. Reduce salt to 1 teaspoon.
WAFFLES: Same as above, except separate the eggs, add yolks to mixture. Whip whites stiff and fold in.
BISCUITS
To sourdough mixture, add: 1 ¼ to 1 ½ teaspoon salt
1 teaspoon baking powder 3 tablespoons vegetable oil
1 tablespoon sugar
Knead in enough flour to stiffen mixture, roll out on floured surface, cut out and place close together on an ungreased baking sheet or Dutch oven. Bake at 450 degrees for 10 to 15 minutes. Sour dough tends not to brown as readily as other breads, so be careful not to overcook. For Parker house rolls, dip cut out dough in melted butter, fold in half and place in baking dish, each slightly touching each other. For drop biscuits or British style scones, the dough is not kneaded. Leave mixture less stiff so dough may be dropped from a spoon either into muffin tins or onto a baking sheet.
*1 teaspoon baking soda may be added to lessen the sour flavor. Reduce the salt to 1 teaspoon.
SOUTHERN STYLE SOURDOUGH CORNBREAD
To sourdough starter mix add:
2 eggs
½ cup oil
½ cup flour
1½ cup corn meal
2 tsp. baking soda (Omit if you want a more
sour flavor add ½ to1 tsp additional salt)
2 tsp. baking powder
1 tsp. salt
1 cup sugar
Mix moist ingredients with the sourdough base. Add to dry ingredients remembering to stir only until blended. (Long stirring will change the consistency of the cooked bread.)
Bake at 400 degrees for 20 to 25 minutes.
Note: If you need the dough to rise quickly, such as during a competition, add 1 to 2 teaspoons of yeast to the following sourdough recipes.
SOURDOUGH ORANGE CRANBERRY PECAN BREAD
To starter mix add:
1 Teas. Salt
1 Tbls. Sugar
Zest from one large or 2 small to medium oranges
¼ to ½ cup orange juice from the fresh oranges
1/3 cup copped dried cranberries, rehydrated in hot water, then drained
½ cup pecans, coarsely chopped
2½ to 3 cups unbleached flour
Mix ingredients and knead in enough flour to make dough stiff. Sprinkle corn meal on board surface, form dough as either long or round loaves. Slice top and allow to rise under cloth. Heat Dutch oven to about 400 degrees, place loaf in oven and steam bread by adding several tablespoons of water to outside edge of pot away from the bread and cover with lid. This may be done once or twice more during the first ten minutes if desired. After ten minutes remove half the briquettes from under the oven so as not to over cook the bottom. Bake at 350 degrees for about 40 minutes.
LEMON THYME SOURDOUGH BREAD
To starter mix add:
1 Teas. Salt
1 Tbls. Sugar
Zest from one large lemon
1 Teas. thyme
2½ to 3 cups unbleached flour
Mix ingredients and knead in enough flour to make dough stiff. Cover with towel and let rise in pan over hot water. When almost double in size form into golf ball size rolls. Place in Dutch oven, not touching. Allow to rise again using coals to provide heat. When ready place enough coals on for 400 degrees and cook for 10-12 minutes.
SOURDOUGH HONEY WHOLE GRAIN BREAD
To starter mix add:
1½ cups water (using remaining water from whole wheat)
½ cup melted butter
¾ cup honey
2 tablespoons salt
2 cups whole wheat flour
2 cups cracked wheat
1 cup whole wheat, cooked for one hour (will become in excess of 3 cups cooked and drained)
7 to 8 cups of enriched unbleached flour
Bring about 3 cups of water to a boil, add whole wheat and reduce to a simmer for one hour. Drain off water and use as water in recipe. Mix water, butter and honey with starter. Add salt, whole wheat flour, cracked wheat, whole wheat and mix well. Mix and knead in remaining flour to make dough moderately stiff. Continue to knead until dough is smooth and elastic. Shape into ball and place in greased bowl with cloth cover and allow to rise for about an hour. Punch down, divide into 4 balls and allow to rest for 10 minutes. Shape into loaves in traditional bread pans or European long loaves on baking sheets. Cover and let rise for about 45 minutes, then bake in oven at 375 degrees for 40 to 45 minutes.
SOURDOUGH ITALIAN BREAD
For this recipe, if desired, a water base sourdough start may be created.* Mix up a normal sourdough batch. After removing the original start, remove an extra 1/3 cup start from the batch, mix it with 2 cups warm water and 2 cups flour and let stand covered over night. From this new start, add:
2 teaspoons salt
3 to 4 cups flour
Mix dough typical to bread recipes, kneading in enough of the remaining flour to make the dough very stiff. Cover and let rise for 1 to 1½ hours. Knead on a lightly floured surface for about a dozen strokes. Divide in half, cover and let rise about an hour. On a floured surface, shape into loaves, then place on baking sheet or in Dutch oven covered with a light cover of cornmeal. Cover and let raise for about 45 minutes, slice top surface diagonally about ¼ inch deep, bake at 375 degrees for 35 to 45 minutes.
*Haggerman’s Bakery in Draper, Utah to whom I gave this start makes their sourdough white bread with the milk base, and it is terrific!
SOUR DOUGH, JALAPENO, CHEESE BREAD
Mix the sour dough starter the night before with two cups milk and two cups flour. Next day remove 1/3 cup starter for replacement.
To starter mix add:
1 teaspoon salt
1 tablespoon sugar
1 tablespoon yeast (mixed with 1/8 c warm water to soften)
2 ½ to 3 cups unbleached flour
1 4 oz can of Jalapenos, drained and chopped (remove all stems)
1 cup cubed cheese (cheddar, jack or assiagio)
Mix ingredients (except cheese cubes) and knead in enough flour to make dough that is fairly stiff. When dough is ready to rise add cheese interior of loaf. Sprinkle corn meal on board surface, form dough as either long or round loaves. Slice top and allow to rise under cloth. Heat Dutch oven to about 400 degrees, place loaf in oven and steam bread by adding several tablespoons of water to outside edge of pot away from the bread and cover with lid. This may be done once or twice more during the first ten minutes if desired. After ten minutes remove half the briquettes from under the oven so not to over cook the bottom. Bake at 350 degrees for about 40 minutes.
NOTE*--If you ever need to save your start over an extended period of time when you will be unable to charge it, there are two methods you may employ. First, the start may be frozen, taken out to thaw and then charged up in a new batch. The second method is to dry it out in flakes, such as the thin layer that coats the high side of your mixing bowl. These dry flakes can be stored in a plastic bag, reconstituted in milk at a later time and then used to charge up a new batch of sour dough.
Deserts
FRESH APPLE AND BERRY CRISP (Personal favorite)
1 cup quick-cooking rolled oats 1 cup packed brown sugar
½ cup flour 1 teaspoon ground cinnamon
Dash of salt ½ cup butter
6 to 10 tart apples Fresh berries (blackberries, Cinnamon and sugar mixture raspberries, blueberries, etc.)
In a mixing bowl combine oats, brown sugar, flour, cinnamon, and salt. Cut butter till mixture is crumbly. Pieces of butter should be the size of coarse crumbs. Peel, core and slice apples, then place on bottom of Dutch oven. Sprinkle with cinnamon and sugar mixture. Place berries on top. Sprinkle flour mixture over the fruit. Bake at 350 degrees for about forty minutes or until fruit tests tender with a fork.
COBBLER
2 cups milk 2 cups flour
1 cup sugar 4 teaspoons baking powder
Dash of salt ¼ cube of butter
Fruit in syrup
Melt butter in Dutch oven, pour in batter. Place fruit on top with generous portion of juice. Sprinkle top with ¼ to ½ cup granulated sugar. Bake at 350 degrees until batter rises above the fruit and turns golden.
NEW ORLEANS STYLE BREAD PUDDING
3 cups milk
1 twenty-four inch loaf day-old French bread, cut into 1 ½ to 2 inch cubes (12 cups)
1 ½ quarts bottled or canned fruit, drained, cut into large chunks (peaches, Pears, etc)
2/3 cup raisins, dried cranberries, or dried cherries
½ cup melted butter
4 to 5 large eggs
1 cup sugar
½ tsp. vanilla extract
1 tsp. cinnamon
¾ tsp. nutmeg
¼ tsp. allspice
½ tsp. salt
Scald the milk first and pour into a mixing bowl, allow to cool for about 5 minutes. Clean Dutch oven and put in butter to melt. Add the bread, fruit, raisins and ¼ cup melted butter to bowl and mix thoroughly. In a separate bowl, beat the eggs and add the sugar, vanilla, cinnamon, nutmeg, allspice, and salt. Mix until thoroughly blended, then add to the bread mixture and blend well.
Make sure remaining butter complete covers all inner surfaces of the Dutch oven. Pour the mixture into Dutch oven and distribute evenly. Bake at 350 degrees for 1 hour and 10 minutes or until a knife inserted in the center comes out clean and the top begins to brown to form a rough crust. Allow to cool and serve warm with choice of sauce.
LEMON FRUIT SAUCE
Take remaining juice from fruit and add enough water to equal 2 cups liquid. Add 2 ½ Tbs. cornstarch to cool liquid, along with the zest of one lemon. Bring slowly to a boil, stirring constantly, and cook for one minute. Remove from heat and serve over bread pudding.
CINNAMON CHOCOLATE BREAD PUDDING
This recipe calls for a loaf of cinnamon bread. Any good quality loaf will do, but I like to use Great Harvest Cinnamon Burst.
24 oz. loaf of cinnamon bread without the heels, day old, stiff but not dry
2 cups fat free half and half
1 cup milk (fat free is fine)
5 to 6 large eggs
½ brown cup sugar
¼ cup sugar
1 tsp. vanilla extract
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. salt
¾ cup chocolate chips
¼ cup cinnamon chips (or another teaspoon cinnamon)
2 tablespoons melted butter
Tear the slices of bread into chunks and set aside. In a bowl combine half and half, milk, eggs and vanilla and whisk together. Add sugars, cinnamon, nutmeg and salt and mix together. Add bread to mixture and turn over until all the bread is thoroughly soaked. Add the chips and mix until thoroughly blended. Heat Dutch oven and put in butter to melt. Spread mixture across buttered surface and bake for 45 to 50 minutes at 350 degrees until pudding is a soft bread custard. Be careful not to over cook or make the bottom crusty. Serve warm with either whipped cream, milk or a vanilla sauce.
ORANGE CURRANT SCONES (Deer Valley Bakery recipe)
3 cups all purpose flour
5 tsp Baking Powder
1 tsp Salt
1/2 cup Granulated sugar
1/2 lb Unsalted butter, chopped in small pieces
1 each zest of orange
1/2 cup dried fruit such as cranberries, currants, cherries etc.
1 each egg
9 Tbl milk, whole
In a bowl, rub together the sugar and orange zest until the sugar is very aromatic. Add the rest of the dry ingredients. Combine the milk, egg, and dried fruit.
Cut in or rub in the butter with your finger-tips. There should be some butter pieces still visible, size of small peas. Add the wet ingredients and bring the dough together with a wooden spoon. Gently roll the dough into a cylinder and lightly flatted it to around 1” thick.
Cut into triangles and place in Dutch oven. Brush the tops with heavy cream and sprinkle with sugar. Bake at 350 degrees for approximately 20 to 25 minutes, should be nice golden brown.
AUNT JANET’S PIE CRUST
4 cups flour (not instant or self rising)
1 ¾ cup shortening (room temperature. Do not use oil, lard or margarine)
1 tablespoon sugar
¼ teaspoon salt
½ cup water
1 tablespoon white or cider vinegar
1 large egg
In a large bowl stir together a fork the flour, sugar and salt. Cut in shortening with a fork until crumbly. In a small bowl beat water, vinegar and egg. Add to flour until moistened. Roll out dough and place in Dutch oven so that the dough comes up sides 4 inches. Roll ¼ inch back to form the edge of crust.
No mater how you handle this dough it always will be fluffy, tender and delicious. Scrapes can be re-rolled if necessary and crust will never be tough. Dough can be left in the fridge up to 3 day and then rolled out, or it can be frozen until ready to use. Makes 2-9 inch double crust pies.
MARGIE’ BUTTERMILK PIE (adapted from Aunt Evelyn’s recipe)
Cream together:
1 cup butter, softened
1 ½ cup sugar
½ cup flour
¼ teaspoon salt
Add mixture of:
3 eggs, well beaten
1 cup buttermilk
1 to 2 teaspoons vanilla
Pour mixture into uncooked pie shell and bake for 10 minutes at 400 degrees. Reduce to 325 degrees and cook for 50 to 60 minutes. When done the pie will not jiggle when slightly shaken. The top of the pie will turn golden brown. Makes one pie.
EASY FRUIT COBBLER (from cake mix) Good for beginners
Cake mix
Can of Sprite or other soda (see below for suggestions)
½ cup butter (one stick)
29 0z. can of fruit with syrup
Open a cake mix and pour dry ingredients into the 12 pastry Dutch oven
Open a can of Sprite or 7-up and pour over cake mix
Stir until blended
Open a can of fruit with its syrup, pour over the top of the cake mix, spreading fruit out evenly
DO NOT STIR!
Add stick of butter cut into 8 to 10 slices placed round top
Cook 350 degrees for 30 to 40 minutes or until done
Try these variations:
White or yellow cake with peaches or applesauce
Cherry cake with canned pineapple
Chocolate cake with cherries and Hanson’s Black Cherry soda
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