Misc. Recipes

Here are some miscellaneous recipes from some of my friends

Cast Iron Pot Bread

3 cups all purpose flour
1 3/4 tsp salt
1/2 tsp active dry yeast
1 1/2 cups water - (room temperature)
In a big bowl mix flour, salt and yeast together. Pour water into the bowl and using a spatula mix it until it’s all incorporated. Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.
Preheat oven to 450 F degrees. Add your cast iron pot to the oven and heat it as well until it’s at 450 F degrees.
Remove pot from oven and remove the lid from it.
Flour your work surface really well and make sure you flour your hands really well. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven.
Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown.
Remove from the oven and let cool.

Dutch Oven Peach Cobbler

Making a Dutch Oven peach cobbler was a favorite of mine growing up. I remember looking forward to this delicious treat on each campout with the Boy Scouts. However, I also remember trying to find ways to avoid cleanup because the bowl and spoon that we used to mix the cake batter was always such a mess.
Then, I learned this simple recipe from “Skinner”...a REAL LIVE chuck wagon chef! He showed me how he uses the fruit can to cut the peaches into smaller sizes. And, he showed me how to make this recipe without mixing the batter first and messing up bowls and spoons.
I was skeptical at first but this recipe really works! It’s delicious! And, it is so fun to mix and match fruit, cake mix, and soda to come up with tantalizing new concoctions!
1 quart peaches
1 (15 1/4-ounce) box yellow cake mix
1 (16-fluid ounce) bottle Coca Cola
1 (8-ounce) container whipped topping
Start with a clean Dutch Oven. Empty peaches into Dutch Oven. Using the can or jar, cut the peaches into smaller sections. Using your fingers, pull the peaches one finger’s width from the side of the dutch oven. Add yellow or spiced cake mix and spread level. Use a fork to break the lumps. Add Coke pouring from the outside to the center.
Place Dutch Oven on top of 15 coals. Place 10 more hot briquettes on the top and bake for 20 minutes.
Note: Vary the fruit, cake mix, and soda pop to come up with your own flavors. For example, a spiced cake mix will give a breakfast flavor. And, Rootbeer is really delicious. Super yummy!
For conventional oven, follow the same procedure. Bake at 350 degrees in glass or clay; covered for 15 minutes and then remove the cover for last 5 minutes.
Serve with ice cream or whipped cream and Enjoy!!!

Pumpkin Crumb Pie-Cake

Source: Shirley Clauson

1 (29 oz.) can pumpkin
3 eggs
1 can evaporated milk
1 c. sugar
2 t. pumpkin pie spice
1 box yellow cake mix
1/2 c. margarine
Mix all ingredients except cake mix and margarine. Pour into greased 9x13-inch pan. Sprinkle cake mix over mixture. Drizzle margarine on top. Bake at 350 F. for one hour - or until toothpick comes out clean.

Spaghetti Corn

Source: Shirley Clauson

1 can cream style corn
1 can whole kernel corn with juice
1 c. broken up spaghetti
1 c. cheese, diced
1/2 c. butter
2 t. onion, chopped
Stir together and put in a buttered casserole dish. Bake at 350 F. for 30 minutes. Stir and bake 30 minutes more.

Crockpot Corn

Source: Shirley Clauson

24-32 oz. bag frozen corn
12 oz. cream cheese, crumbled
6 slices of American cheese, tear in pieces
3 T. sugar
3 T. milk
3 T. water
1/4 c. margarine
Put in crock pot for 3-4 hours on low.
Oatmeal Raisin Cookies
3 c. Raisins
2 c. water
Combine raisins and water and boil 10 min. Let cool
1 1/2 c. Salad Oil
3 c. sugar
5 eggs - beaten, add all at one time
2 1/2 c. oatmeal
1 t. vanilla
Combine the above ingredients and add to the cooled raisin/water.
SIFT TOGETHER:
6 c. flour
1 t. salt
3 t. soda
1 t. cinnamon
1/4 t. nutmeg
Mix dry ingredients into wet ingredients.
1 c. nuts - chopped (optional)
Bake at 350 F. 12-15 minutes on greased baking sheet.

Vanilla Bean Ice Cream

2 cups Silk Original or Vanilla Soy - Almond or Coconut milk
2 cups Silk Original or French Vanilla Creamer
1/2 cup honey - agave or sugar
1 vanilla bean or 2 t. vanilla
2 Tbsp arrowroot - or cornstarch
Special tools: ice cream maker
1. Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.
2. Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.
3. Bring mixture to a simmer over medium heat and simmer for 5 minutes.
4. Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.
5. Cool completely and process in an ice cream maker according to manufacturer’s instructions.

Strawberry Pancake Syrup

1 package (10 ounces) frozen sliced strawberries in juice - thawed
1/2 cup light corn syrup
dash salt
Blend berries in blender, processor, or with an electric mixer until smooth. Stir in syrup and salt. Transfer to a saucepan and bring to a boil over medium heat. Reduce heat to medium low and boil, stirring constantly, for about 5 minutes. Makes about 1 1/2 cups of strawberry syrup. Print this post