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Archive for May, 2010

Dutch Oven Recipes – Apple Pie

May 27th, 2010 by ironcooker

This apple pie recipe is one of my favorite

You are sure to enjoy

Byron’s Dutch Oven Recipes – Old Home Apple Pie With Buttered Rum Sauce

Old Home Apple Pie With Buttered Rum Sauce

dutch-oven-apple-pie

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. 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. 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 Buttered Rum Sauce 3/4     cup whipping cream     3     Tbs. Captain Morgans Spiced Dark Rum 3/4     cup granulated sugar     1/2     tsp. pure vanilla extract 1/4     cup butter     1     cinnamon stick Combine cream and sugar in an 8″ Dutch oven; stir to mix. Add cinnamon stick. Cook using 10-12 briquettes bottom until mixture comes to a low boil, then reduce briquettes to 6 on bottom. Continue cooking for 1 to 2 minutes until sauce thickens slightly. Remove sauce from heat and stir in butter, rum, and vanilla. Use sauce warm. Yield: About 1 cup Now go enjoy your apple Pie

Posted in Dutch Oven Recipes | 264 Comments »

Deer Hunting – Food Plots

May 19th, 2010 by ironcooker

Providing needs with Food Plots for our

wilderness friends

If at all  possible, you should try to find sites that are level or nearly level. Very dry ridge tops and very wet bottoms should be avoided if other places are available. Locate your plots away from boundary lines, and try not to plant in areas that are easily visible from public roads. If you have to plant near a road, you may want to plant a thick screen of pine trees or other evergreen trees or shrubs between the road and the food plot. Deer preferences vary from one location to another and within the season.food plot 2 Their preferences are influenced by the availability and variety of natural foods they encounter during their daily movements, as well as planted foods. As the abundance and quality of foods change, so does the deer’s feeding habits. Deer select foods that provide certain nutrients that they need at certain times of the year. Food plots are planted without  forethought in regard to timing or need. Most deer food plots are established with cool season plants that attempt to manage deer distribution or help deer through stress in winter. However,there is another season of the year that white-tailed deer may be nutritionally stressed. fp_02_4Late summer is a time when native warm season plants mature and decline in quality. At this time does are lactating,and fawns are growing and being weaned, and bucks are developing their antlers. All of these biological functions require a quality diet that only comes from actively growing plants. There are some situations when the summer stress period is more critical than the winter stress period.

Posted in Hunting & Fishing Life | 13 Comments »

Campfire Cooking – Cooking Fish

May 12th, 2010 by ironcooker

Cooking fish on the campfire is all part of the hands on fun.

We are all heading out to them long lost places we all like to think of as our own.  Them back woods trails, Where we cant wait to get to cooking fish on the open fire.
the quiet lake where the loon calls across the water in the morning.  And that big bass that broke water
half a cast distance away. fresh fish-grilled-on-the-spit
Its time for a couple recipes for them trout that just came into season in our neck of the woods.

This is a Wonderful recipe for trout, if you just caught them or picked them up at the local market. Wrapping your fish in bacon not only adds flavor, but keeps your fish moist and tender. so next time your cooking fish in the kitchen,  think of  summertime  and the campfire cooking.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Serves 4
Ingredients:

* 4 small whole trout, cleaned
* 4 strips of bacon
* 4 sprigs of fresh thyme
> 1 lemon
> salt and pepper to taste

Preparation:
Oil and preheat grill. Slightly cook bacon in a frying pan, so that it’s starting to be cooked but still pliable. Rinse out the trout and pat dry with  paper towel. Place a sprig of thyme inside each fish, and Wrap each trout with a strip of bacon and secure it with a toothpick.
Place trout on grate,grill  or in an oiled grill basket. Grill 5-7 minutes per side depending on the size of the trout. When the meat turns opaque in the center and easily flakes then the fish are done. Throw away the bacon and squeeze a little fresh lemon juice on top of each fish. Serve.

Posted in Campfire Cooking | 8 Comments »

Dutch Oven Recipes – Cooking Lasagna, Plus More

May 2nd, 2010 by ironcooker

Great Dutch Oven Recipes Lasagna, Pork Chops, Cherry Crisp

Dutch oven recipes are just the thing you have been wanting. These are the most convenient, easy,economical,and not to mention healthy. And can be prepare with the least amount of supervision.
Lasagna Dutch Oven Recipes
A very good source for dutch oven recipes.

You can cook a great main course meal,your favorite soups and even make deserts in your dutch oven.

The wonderful thing of dutch oven recipes is in the way it is cooked. pork chops and potatoes cooked in a dutch oven
There are recipes that you can set up to cook, and set on medium heat when you leave for work in the morning, and when you return home in the evening it will be ready for you. You do not have to worry about cooking especially when you are tired at the end of a long day.

Dutch oven recipes are very available and adapting them from your favorite recipes is easy. Cherry Crisp Dutch Oven RecipeWith a little experience you’ll find that it is fairly easy to cook with your dutch oven.

A blog I really enjoy and I am quite sure you will too,  a blog from another  another dutch oven dude

Posted in Dutch Oven Recipes | 128 Comments »

Dutch Oven Recipes – Apple Pie

Thursday May 27th, 2010 in Dutch Oven Recipes | 264 Comments »

Deer Hunting – Food Plots

Wednesday May 19th, 2010 in Hunting & Fishing Life | 13 Comments »

Campfire Cooking – Cooking Fish

Wednesday May 12th, 2010 in Campfire Cooking | 8 Comments »

Dutch Oven Recipes – Cooking Lasagna, Plus More

Sunday May 2nd, 2010 in Dutch Oven Recipes | 128 Comments »

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