The Dutch Oven for Campfire Cooking

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California Camping, 1907.

California Camping, 1907. Click for prints, downloads and products.

Dewberry Cobbler

Ingredients

Filling:

  • 2 cans (approx 4 cups) frozen dewberries
  • 2 packages fresh Sugar to taste (1-2 cups).

You may substitute with fresh or frozen blackberries.Mix dewberries and sugar. This mixture should be enough to cover a 12-inch Dutch oven 2 inches deep. Cook this mixture until syrupy.

Crust:

  • 1/2 cup butter
  • 1/2 cup Crisco
  • 2 cups flour

Cut butter and Crisco into flour. Add ice water. Mix until crust is crumbly. You may need to add more flour. Don’t roll out!  Sprinkle or crumble over dewberry and sugar mixture. Sprinkle 1/4 cup sugar over top.  Cover Dutch oven and put coals on lid. Cook 10-12 minutes or until crust is brown. Bake in 375 F oven for 20-25 minutes.  Serves 10.

Dutch Oven Cobbler

Ingredients

  • 6-10 refrigerated pie crusts
  • 1 gallon of sliced peaches, drained – save syrup
  • dried prunes, raisins or apricots (optional)
  • brown sugar
  • cinnamon
  • butter or margarine

Grease your Dutch oven and add a pie crust or two. Put in a layer of sliced peaches then sprinkle with brown sugar and cinnamon and add plenty of butter. Add another pie crust and repeat until you are out of peaches and pie crusts. You can add the dried fruit to the peaches if you like. Add the last pie crust. Takes about 3 hours and not much fire under the oven.

Dutch Oven Biscuits

Ingredients

  • 1/4 cup lard or shortening
  • 1/2 cup warm water
  • 2 cups flour
  • 1/2 cup dry milk powder
  • 2 Tb sugar
  • 1 Tb plus 1 tsp baking powder
  • 1/2 teaspoon salt

Build a charcoal fire with 36 briquets, and let them burn until they are covered with ash. Place 12 of the coals in a circle. Place a 12 inch Dutch oven over the circle of coals. Add the shortening to the Dutch oven and heat until melted. Using pot holders, tilt the Dutch oven to lightly coat the interior with the melted shortening. Pour the melted shortening into the warm water, and combine with the dry ingredients, which have been mixed together well. Stir just to make a soft dough. Drop heaping tablespoons of the dough into the Dutch oven. Place the lid on top and use a spade to place the remaining coals on the lid. Cook the biscuits until lightly browned, 15-20 minutes. Serve hot with wild honey.

Dutch Oven Potatoes

Ingredients

  • 1 lb. bacon, diced
  • 2 onions, diced
  • 2 green peppers, diced
  • 12 med potatoes, red pontiac, peeled and sliced dollar size
  • 1 lb. sharp cheddar cheese
  • 1/4 lb. swiss cheese
  • salt and pepper
  • mushrooms, optional

Fry bacon in Dutch Oven. Add onions, peppers (and mushrooms) and saute. Pour part of the bacon grease off and add potatoes. Add salt, pepper and seasoning to taste. Mix together, but don’t stir while cooking. Put 8 briquettes under the oven and 14 on the lid. This will allow all the potatoes to cook uniformly without stirring. Cook approx. 45 minutes. Check with fork – when done, grate the cheese together and sprinkle evenly over the top of the potatoes and replace the hot lid. The cheese will melt down through the potatoes and they are ready to eat.

American Indian Cooking & Herb Lore

American Indian Cooking & Herb Lore. Available at Legends’ General Store.

Dutch Oven Pot Roast

Ingredients

  • 1/2 lb. roast beef per person
  • 3 teaspoons bacon grease or vegetable oil
  • 1 beef bouillon cube
  • 1 cup boiling water
  • 4 teaspoons catsup
  • 1 teaspoon Worcestershire sauce
  • 1 small onion
  • 1/2 clove garlic (minced)
  • 2 teaspoons salt 1/2 teaspoon pepper
  • 1 teaspoon celery salt
  • 1 small can mushrooms
  • 4 teaspoons flour
  • 1 cup sour cream

Steps: Heat bacon grease or vegetable oil in Dutch oven (don’t let the fire get too hot) Add roast and brown on all sides Dissolve the bouillon cube in boiling water Add catsup, Worcestershire sauce, chopped onion, salt, garlic, garlic salt, and pepper. Stir and pour over roast. Put the lid on and cook for 2 to 2 1/2 hours over low heat (in oven, 250 degrees) until the meat is tender Remove Dutch oven from heat and take out roast Blend flour into cooled liquid to make gravy Return to heat and add mushrooms and sour cream (stir until gravy is smooth and hot) Slice beef and serve with gravy.

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