One thing I will never forget as long as I live, That smell of apple pie From my grandmothers kitchen. There is just something about a big cast iron
dutch oven filled with apple pie that was more than any kid in that house could resist.
I like this old recipe that has been in my book for years & I am sure you will enjoy baking this apple pie in your own cast iron dutch oven too! After trying our last pot roast recipemade withCamp dog Cajun seasonings you will really want this topped with a bowl of home made ice cream, made on your front porch with your own ice cream maker.
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8 cups baking apples, thin, sliced and peeled 1 teaspoon nutmeg
2 tablespoons lime juice 1/2 teaspoon salt
1 cup sugar 2 tablespoons butter or margarine
1/3 cup flour pastry dough for double crust pie
1 teaspoon cinnamon Topping
1/2 cup butter or margarine 3 tablespoons heavy cream
1/2 cup brown sugar, packed 3/4 cups pecans, chopped
In a large bowl, toss apples with lime juice. Combine dry ingredients; add to apples and toss lightly. Place bottom crust which
is 2 inches larger than the 12 inch dutch oven, in the dutch; press firmly against the side of dutch. Add the apple mixture and
spread evenly over the botton of the dutch. Add 2 tablespoons butter in pieces over the top of apples. Place the top crust which
is the same size as the lid of the dutch oven on top of apples, fits nicely over and around the edges so the bottom crust on the
edge of dutch folds down over the top crust and seal with fingers. Cut steam vents. Bake with 10 briquettes on the bottom and
15 on top for 45 minutes to 1 hour. Mix topping in a 8 inch dutch with 5-6 briquettes on the bottom and bring to a boil. Boil 2
minutes and add pecans. Pour over top of pie the last 10 minutes of cooking and cook until the topping bubbles. Remove from
heat and cool; serve slightly warm.
Spring brings many GREAT things to northern Michigan like Mothers Day, Steelhead fishing, beautiful flowers & woodland surprises such as tasteful morel mushrooms. with that said it brings to mind our annual Mesick Mushroom Festival in Mesick MI. Which is known as mushroom capital. You can enjoy adventurous fun filled days, for people of any age. There is carnival rides for those of you that are thrill seekers, crafts & a flea market. There will be several contests for mushroom hunters, a lucky duck race & much more. View our Grand Parade. There will be lots of good food like BBQ chicken, a fish dinner or taco night and of course many fair goodies. Games for kids of all ages. Watch the Mug bog racers throw some really wet earth up into the air. It’s safer this way. So start your engines, let the mud fly at our great hometown mushroom festival. Mesick is known as a small town, with a big heart. There is many great recipes for cooking mushrooms, some that are a secret that has been passed down from generation to generation that you can taste but you will never get the secret out of the owner. Others share there great tasting recipes with others & we want to share this recipe made for acast iron skillet with you. Cubed Steak in Mushroom Sauce
5 cubed steaks
family sized can of cream of mushroom soup
with half a dozen fresh moral mushrooms added when in season.
1/2 cup water
Fry the cubed steaks in a frying pan or wok – I use my two burner camp stove stove. Remove cubed steaks and set them on
several layers of paper towels to drain the grease. Wipe out the pan and put the steaks back in the pan with the cream of
mushroom soup and the 1/2 cup water. Stir the soup in with the water and cover. Let simmer for at least 10 minutes with a low
flame (the meat becomes more tender if you simmer for longer). Serve over rice or egg noodles.
Campfire cooking can be a challenging experience when you have children along on your camping trip. Kids can be as picky about what they eat as any creature on earth. Pack Camping food that can be made by themselves or with supervision from their parents. Always remember to never leave a child unsupervised by a campfire by themselves because of obvious reasons. Children like hot dogs on a stick or long stainless hot dog forks that work great for roasting brats or marshmallows over a campfire. We have more than one set of these stored away in our camper for cooking brats almost every night at our favorite campgrounds. S’mores is another favorite that kids like to make at a campsite. There is something about roasting a marshmallow over an open fire that just can’t be copied at home. Have you ever tried stuffed bananas? Hollow out a banana & stuff it with peanut butter & chocolate: place it back in its skin & roast it over a fire for only a few minutes. There are many other items that can be packed for children & adults on your camping trip but don’t forget to pack a big supply of trail mix for your long hiking adventures. These are just a few items you may want to consider when packing your camping food items this spring. I am quite sure you have a real big list of your favorite items too & we would really like to hear your ideas. Leave your comments & tell us your thoughts too!
There is noting like home made bread made in a Dutch Oven
2 cups hot water (about 110 degrees)
1-1/4 cups uncooked oatmeal
1/4 cup butter
1 teaspoon salt
1-1/2 cups flour
1/4 cup sugar
2 packages dry yeast
About 2-1/2 cups additional flour
Oil for greasing pan
Mix water, oats, butter, and salt. In separate bowl, mix flour, sugar, and yeast; let bubble and froth. Fold into oat mixture and
add egg. Add up to about 2-1/2 cups flour until you have a stiff dough. Knead until smooth and elastic. Let dough rise about 20
minutes. Meanwhile, grease Dutch oven well and cut baker’s parchment to cover bottom. Punch down dough and let rise
covered until double in size (perhaps 45 minutes). Mix topping and set aside. Press bread into oven. Cover with lid (with coals)
and set bottom over coals. Bake 15 minutes, then remove oven from bottom coals; replace lid with coals. Bake about 10 more
minutes until brown. Remove bread from oven. Brush with topping and serve your dutch oven bread warm
This is a great barbecued brisket recipe you are sure to enjoy. We always have
a watchful eye for good recipes to share with our readers & when we saw this
dutch oven barbecued brisket recipe we was sure our campground friends would enjoy
making this on their next camping or fishing trip. We have our dutch oven & tripod packed away
for next weekend & we hope to see some of you at our next campfire cookout !
3 cups apple cider
¼ cups honey
2 tablespoons Dijon mustard
¼ cup soy sauce
2 tablespoons brown sugar, packed
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 tablespoon whole coriander
2 sprigs fresh thyme
1 brisket of beef (2½ pounds)
1 cup white wine (optional)
Combine, white wine, cider, honey, mustard, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in Dutch oven.
Add brisket. Cover tightly and place in oven. Heat oven to 350 degrees F and cook 1 hour. Remove brisket from cooking
liquid, cover and set aside. Transfer liquid to medium pan and cook over medium heat until reduced to a glaze and thick enough
to coat back of spoon. Using covered grill, light about 12 charcoal briquettes and add small piece of mesquite or other wood. Be
sure to place charcoal and wood to one side of grill. Arrange brisket on grill so that it is not directly over burning wood. Paint it
with some glaze. Place cover on grill and smoke brisket 1 hour, turning meat and coating with glaze every 15 minutes. Add
charcoal or wood, small piece at a time, if fire seems to get too cold. Remove from grill, thinly slice meat against grain and
serve. Offer any remaining glaze on side.
Dutch oven cooking is something we like to share with all of our readers & this recipe is both fun to make
& good to eat. We know you will enjoy this Au Gratin Potatoes With ham recipe.
. Dutch Oven Au Gratin Potatoes With Ham
6 large potatoes, scrubbed & sliced less than 1/4 inch thick
1 cup ham, sliced and diced
6 TBS margarine – you’ll probably need more!
1/2 large onion, minced
Garlic salt, to taste
3 TBS flour
2 cups milk
2 cups cheddar cheese, grated
5 TBS Parmesan cheese, grated
3 TBS bread crumbs, fine
diced jalapeno peppers, canned, to taste *optional
34 – 38 charcoal briquettes
Slice potatoes 1/4 inch thick or less. Sprinkle with a small amount of garlic salt (the cheeses will provide a good amount of
salt). Saute onions (and any jalapeno peppers you may want to add) in 4 tablespoons margarine until soft. Blend in flour and
make a light colored roux (add 2 more tablespoons margarine if roux is too thick). When roux is a light golden color add milk,
bring to a light boil, and simmer until somewhat thickened. Rub the inside of the 12 inch Dutch oven with more margarine. Mix
in potatoes and cheeses then then sprinkle bread crumbs over the top. Bake approximately 30-40 minutes using 10-12 coals
under the Dutch Oven and approximately 25 coals on top (approximately 400 F).