Dutch Oven Lemon Blueberry Biscuits

Dutch Oven Lemon Blueberry Biscuits 

2 cups flour 

1/2 cup sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

8 oz. lemon yogurt

1 egg

1/4 cup butter, melted

1 tsp. grated lemon peel

1 cup fresh or unthawed frozen blueberries

GLAZE:

1/2 cup confectioners' sugar

1 Tbs. lemon juice

1/2 tsp. grated lemon peel

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Lightly oil or spray dutch oven. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt until well combined.

In another bowl, whisk yogurt, egg, melted butter and 1 tsp. lemon peel until blended.

Add wet ingredients to flour mixture; stir until just moistened. Fold in blueberries.

Drop by 1/3 cupfuls into prepared dutch oven. Bake at 400° for 18 minutes, or until golden brown.

In a small bowl, combine glaze ingredients; whisk until smooth. Drizzle glaze over warm biscuits. 

*We are still figuring out how much heat to use, so I can't give an exact count on how many coals on top and bottom. We did about 10 on the bottom and 15 on top and checked it around 15 minutes.

*Recipe adapted from 50Campfires.com

Dutch Oven Pizza

 

Dutch Oven Pizza

Tube of pre-made pizza crust

Small jar of pizza sauce

Shredded mozzarella cheese

2 cloves garlic, chopped

desired pizza toppings

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Split the pizza dough in half and spread between two dutch ovens. Because the ovens are round and the dough is square, stretch and prod to get it to cover the bottom of the dutch oven. 

Spread the pizza sauce over the dough and sprinkle the chopped garlic over the sauce.

Add pizza toppings as desired. 

Place the dutch oven on coals, place the lid on top and add more coals. Bake for 10-15 minutes, or until the dough looks done.

Sprinkle the cheeses over the pizza and then cook an additional 5 minutes, or until cheese is melted and bubbly. 

  

*We are still figuring out how much heat to use, so I can't give an exact count on how many coals on top and bottom. We did about 12 on the bottom and 15 on top and checked it every 10 minutes until it was complete. 

 

*Recipe adapted from What's Cooking America.

Dutch Oven Enchilada Casserole

Dutch Oven Enchilada Casserole
1 package Doritos, save 2 cups for the topping
1/2 of an onion, chopped
1 lb. hamburger, browned and drained
1 10 oz. can chili with beans
1 10 oz. enchilada sauce
1 8 oz. can tomato sauce
1-1/2 cups shredded cheese

TOPPING:
2 cups Doritos
1/2 cup shredded cheese
1 cup sour cream
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Lightly oil or spray dutch oven. Reserve 2 cups of Doritos from bag for topping. Crumble remaining 6 cups Doritos into a large mixing bowl.

Add hamburger, onion, can of chili, enchiladda sauce, tomato sauce and 1-1/2 cups shredded cheese.

Stir with a rubber spatula to combine; pour mixture into prepared dutch oven.

Bake at around 375° for 20 minutes or until cheese has melted and mixture is bubbling. Remove lid from dutch oven.

Spread sour cream over the top of the casserole with large spoon or spatula. Top with remaining 2 cups of uncrushed Doritos; sprinkle with remaining 1/2 cup shredded cheese.

Cover with lid and bake for 5 minutes or until cheese has melted.

*We are still figuring out how much heat to use, so I can't give an exact count on how many coals on top and bottom. We did about 12 on the bottom and 15 on top and checked it every 10 minutes until it was complete. 

*Recipe adapted from 50Campfires.com

Perfect Pumpkin Pie

Perfect Pumpkin Pie
1 15-oz. canned pumpkin
1 14-oz. can Sweetened Condensed Milk
2 eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 9-inch pie crust, unbaked
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Preheat oven to 425°. Whisk pumpkin, sweetened milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake for 15 minutes.
Reduce heat to 350° and continue baking 35-40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in the refrigerator.

Recipe taking from Plain Chicken.

Pie Crust

I did it. I finally made a successful pie crust. I tried once a few years ago and it failed miserably. I swore I would never make pie crust again. But I decided to try again. I even used the same recipe as before, since it is from a trusted coworker. I think the secret I learned it to chill the shortening and make sure the water is ICE cold. I also need to take my time, but don't over work the crust. I wrote down the instructions hastily, so I hope they make sense. I've also learned to roll my top crust so it is thicker before fluting the edges.

Pie Crust
2-1/2 cups sifted flour
1 tsp. baking powder
1 tsp. salt
1 cup shortening
1/2 cup ice water
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Sift the dry ingredients together. Cut in shortening until incorporated using a pastry cutter. Add water and cut with pastry cutter just until it is all combined. Rolled out on a flour surface.

This recipe makes enough for a double crust pie or for 2 single crust pies.

For single crust pies, bake at 425° for 15 minutes.

For double crust pie, bake at 425° for 15 minutes. Then reduce heat to 350° and bake for an additional 30 minutes. Tent crust as needed to prevent it from over browning.

Key Lime Pie

Key Lime Pie
1 graham cracker pie crust
3 eggs
1/2 cup key lime juice
1 can sweetened condensed milk
1 pinch salt
1 pinch cream of tartar
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Preheat oven to 325°. Separate 2 of the eggs, placing the two egg whites in a mixing bowl. Reserve the yolks in another bowl.

To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into crust.

Bake for 10-15 minutes or until set. Let cool at room temperate, then freeze for 4 hours to overnight. Just before serving, top with whipped cream and garnish with lime slices, if desired.

Whipped Cream Topping

This is actually part of the recipe from the Chocolate Cream Pie, buts it seriously so delish, it deserves a post of its own. This would be a great topper for ANY pie.

Whipped Cream
1 cup heavy cream
1/4 cup confectioners' sugar
1/2 tsp. vanilla
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Place the heavy cream in a chilled mixing bowl. Whip until the whisk begins to leave tracks in the bowl. Add the sugar and vanilla and whip until the cream holds a medium peak.

Razzleberry Pie

Razzleberry Pie
Pie crust for a 9-inch double pie crust
1 bag frozen raspberries
1 bag frozen blackberries
1/3 cup sugar
2-1/2 Tbsp. flour
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Line pie plate with bottom curst. Preheat oven to 400°.

Thaw fruit almost completely and pour in colander to strain juice. In a large bowl, mix fruit, sugar and flour together. Fill pie crust with fruit.

Before adding top layer, cut design into crust (as vents). Lay over top of crust, moisten edges with water to "glue" the two crusts together. With the back side of a fork, pinch edges together, or pinch with fingers.

Lightly brush top curst with water. Sprinkle sugar over the top. Cover edges with a strip of aluminum foil. Bake for 30 minutes. Remove foil and bake and additional 10 minutes until crust is golden brown.

Lemon Meringue Pie

Lemon Meringue Pie

Pie crust for 9 inch pie

1-1/4 cups sugar

1/4 cup cornstarch

3 Tbsp. flour

1/4 tsp. salt

1-1/2 cups water

3 egg yolks, lightly beaten

2 Tbsp. butter

1-1/2 tsp. grated lemon peel

1/3 cup lemon juice

MERINGUE:

1/2 cup sugar, divided

1 Tbsp. cornstarch

1/2 cup cold water

4 egg whites

3/4 tsp. vanilla

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 Roll out pastry to fit a 9-inch pie plate. Transfer pastry to pie plate. Trim to 1/2 inch beyond edge of plate; flute edges. Bake at 425° for 12-15 minutes or until lightly browned.

 

For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

 

Remove from the heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon peel. Gradually stir in lemon juice just until combined. Pour into the crust.

 

For meringue, in a saucepan, combine 2 Tbsp. sugar and cornstarch. Gradually stir in cold water. cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool.

 

In a large bowl, beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 Tbsp. at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.

 

Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

 

Recipe taken from Taste of Home.

Apple Pie

This pie was AMAZING! It was my first time doing a lattice pie crust top, but you pour the sauce over the top and it soaks in. It was really easy to make  and the best apple pie ever.

Apple Pie
1 pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 Tbsp. flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8-10 Granny Smith apples - peeled, cored and sliced
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Preheat oven to 425°. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

Bake 15 minutes in the preheated oven. Reduce the temperature to 350°. Continue baking for 35 - 45 minutes, until apples are soft.

Recipe from AllRecipes.com