Ingredients:

6 oz. cream cheese, softened

2 cubes butter, softened

2 cups flour

Pinch of salt

2-2 1/2 cups sliced apples

2-2 1/2 cups fresh cranberries

2 Tbsp. tapioca

1 1/2 cups honey

1Tbsp. grated orange rind

Cinnamon, to taste

Nutmeg, to taste

¼ stick butter or margarine

Cut cream cheese and butter into the salted flour and

work dough into a ball. Divide for a two crust pie. Flatted

each piece and chill in the refrigerator for at least an hour.

In a large mixing bowl, stir the apples. In a large mixing

bowl, stir the apples, cranberries, and tapioca together.

Pour the honey over the top, sprinkle on the orange rind,

cinnamon, and nutmeg; and, stir to mix. Let the mixture

set for 20-30 minutes. Roll out one piece of chilled crust

in a circle on a floured cutting board or pastry cloth for

bottom crust. Set in pie pan and adjust bottom crust to

fit. Pour the apple and cranberry mixture into the bottom

crust. Dot the filling with butter. Roll out second piece of

crust and place over filling, crimping edges and venting

top crust. Bake for approximately 1 hour at 365 to 375

degrees. If baking the pie in a Dutch oven, use 6 to 8

briquets underneath and 22 to 24 on the lid and bake for

about an hour. Serve with fresh whipped cream or vanilla

ice cream.

 

Ingredients:

2 sticks butter, divided

2 cans cherry pie filling

1 Duncan Hines™ French Vanilla cake mix

½ cup brown sugar

1 cup chopped pecans, more or less as desired

Melt three quarters of a stick of butter in a small frying pan.

While maintaining a very low temperature, add brown

sugar and pecans, a tablespoon or so at a time, and stir

into butter. Continue to heat on low temperature until

sugar is nearly dissolved. Do not over cook or mixture

will harden. Set aside. Melt one-quarter stick butter in the

bottom of a 10 inch Dutch oven. Melt another stick of

butter and set aside. Add the pie filling to butter in the

DO. Sprinkle on cake mix and level. Drizzle the one stick of

melted butter over the cake mix. Spoon the pecan mix on

top. Cover and bake 50 to 60 minutes using 4-6 briquets

under the DO and 13-15 on the lid. Serve with Blue Bell™

vanilla ice cream. NOTE: Cherry pie filling and vanilla

flavored cake mix are Dwain’s favorites for this recipe, but

other flavors of fruit pie filling and cake mix can be used.

Dwain Riney

Montgomery, Texas

NOTE: Dwain refers to this delicious dessert as a

cobbler, but based on the ingredients and how it is put

together, it is definitely in the “Dump Cake” category.

 

 

Ingredients:

1 29 oz. can pure pumpkin

1 12 oz. can evaporated milk

3 eggs

1 cup sugar

1 tsp. salt

3 tsp. cinnamon

1 yellow cake mix

1 cup chopped pecans

¾ cup melted butter or margarine

Preheat 12” Dutch oven lid or oven to 350 degrees. Mix

pumpkin, milk, eggs, sugar, salt, and cinnamon until

well blended. Pour into DO or 9 x 13 inch greased pan.

Sprinkle cake mix on top. Cover with pecans. Drizzle

melted butter or margarine over. Bake for about 50

minutes uncovered in the oven or using 6-8 briquets under

the DO and 18-22 briquets on the lid. Serve with whipped

cream or ice cream.

NOTE: Pre-mixed seasoned pumpkin mix can be

substituted for pure pumpkin and it contains the sugar,

salt, and cinnamon so no need to add those spices

separately. NOTE: One can also put the seasoned pie filling

evenly in the bottom of DO, then mix the eggs and milk

together and pouring over the filling, then adding the

remaining ingredients according to the recipe.

 

Ingredients:

1/4 lb. butter

1 cup brown sugar

1 20 oz. can crushed pineapple

1 white or yellow cake mix

1 12 oz. can lemon-lime or light colored soda

Melt butter and brown sugar in the bottom of a 12” Dutch

oven, and spread evenly over the bottom of the DO. Pour

in undrained pineapple and mix together and spread

evenly. Sprinkle dry cake mix over the pineapple mixture.

Gently pour carbonated soda over cake mix. Cover and

bake using 6 to 8 briquets under the Dutch oven, 20 on

the outside rim of the lid and 3 to 4 in the middle of the

lid. Bake 40 to 50 minutes.

 

Ingredients:

2 cans (15 oz.) apple pie filling

1 bottle (8 oz.) caramel topping

1 yellow cake mix

1 cup chopped pecans

¾ cup melted butter; or

1 can (12 oz.) light colored soda

Place cans of pie filling in the bottom of a 12” Dutch oven.

Drizzle the caramel topping over the apples. Sprinkle cake

mix over the fruit and caramel and level out. Cover with

pecans. Drizzle melted butter or soda over the top. Bake

for about 50 minutes using 6 to 8 briquets under the DO

and 18 to 22 briquets on the lid. Serve with whipped

cream or ice cream, or even more caramel sauce.

 

Ingredients:

2 cans cherry pie filling

1 chocolate cake mix

1 12 oz. can cherry coke or dark soda

Place cans of pie filling in the bottom of a 12” Dutch oven.

Sprinkle cake mix over the fruit filling and spread out.

Gently pour the carbonated soda over the cake mix. Cover

and bake using 6 to 8 briquets under the Dutch oven, 20

on the outside rim of the lid and 3-4 in the middle of the

lid. Bake 45 to 50 minutes. The dessert can be topped

with ice cream or whipped cream for an added treat.

 

Ingredients:

3 pkg. refrigerator Pillsbury Crescent Rolls®

3 8 oz. pkg. cream cheese

2 cups sugar

1 ½ tsp. vanilla

1 ½ tsp. cinnamon

1 stick butter, (not margarine)

Preheat oven to 350 degrees. Unroll 1 1/2 packages of

crescent rolls and place in bottom and up the sides of a

9 x 13 inch baking pan. Mix cream cheese, 1 1/2 cups

of sugar, and vanilla until smooth. Spread cream cheese

mixture over crescent rolls in pan. Unroll remaining 1

1/2 packages of crescent rolls and place over top. It is OK

if they overlap. Melt butter, best if still a bit lumpy, and

pour over top of rolls. Mix cinnamon and 1/2 cup sugar.

Sprinkle over the top. Bake 30 minutes. Serve warm or cool

and refrigerate. NOTE: This recipe also can be made using

a 12” Dutch oven, which is the same quantity size as a 13

x 9 inch baking pan. Bake, using 6 to 8 briquets under the

Dutch oven and 18-22 briquets on the lid, for 30 to 35

minutes.

Jennifer Burrier

Mountain Home, Texas

 

Since we began making this dessert, it has become a

favorite at all of our Demonstrations and Sportsmen’s

Shows, Cooking Clinics, and Classes. The original recipe is

for a 10 inch Dutch oven, but most often we are making

it in a 12 inch Dutch. So, in deciding to include this recipe

as one of our favorites, we have converted the ingredient

lists to be used for a 12 inch DO. We have learned that the

mace is what gives this dessert the unique taste that is so

delicious.

Ingredients: The CRUNCH

1 cup sugar

½ cup plus 1 Tbsp. butter

1 ¼ cup flour

¼ tsp. mace

1/3 Tsp. salt

Ingredients: APPLES

8-9 apples, peeled/sliced,

Granny Smith/Northern Spies

¾ cup, (6 oz.) red cinnamon candies (3 bottles)

1 ½ tsp. vanilla

¼ tsp. mace

Mix Crunch ingredients in food processor. Or, laboriously

cut the butter into the mixed dry ingredients using a

pastry cutter. Line a 12” Dutch oven with aluminum foil,

if desired. Place apple slices into the DO and distribute

to a fairly flat, even surface. Sprinkle the cinnamon

candies evenly over the surface. Sprinkle the vanilla and

mace evenly over the surface. Top with the Crunch. And

again, distribute this over the surface forming a flat, even

covering. Bakie for 45 minutes in the oven at 375 degrees,

or in the DO use about 7 to 8 briquets under the dutch

and about 18 to 20 on the lid. Topping should barely start

to brown. Serve hot with the most decadent vanilla ice

cream you can find. Serves 8 to 10.

Jim Tanner

San Francisco, California

 

Ingredients:

2 cups flour

2 cups sugar

1 cup butter

3 Tbsp. cocoa

1 cup Coca-Cola

1 tsp. baking Soda

½ cup buttermilk

2 eggs, beaten

1 tsp. vanilla

2 cups miniature marshmallows

Preheat oven to 350 degrees. If using a12” Dutch oven,

preheat the lid using 20-22 briquets on the lid. Combine

flour and sugar in a bowl. Melt butter in a saucepan; add

cocoa and Coca-Cola. Heat until just boiling. Cool slightly.

Pour over flour mixture. Stir until blended. Dissolve baking

soda in buttermilk; gradually add to flour mixture with

eggs and vanilla. Mix well. Stir in marshmallows and pour

into a greased and floured 9” x 13” pan or a greased

and floured 12” Dutch oven. Batter will be thin and

marshmallows will come to the top. Bake 40 to 45 minutes

uncovered in the oven; or, put loaded lid on the DO and

bake with 6-8 briquets under the DO. Ice while cake is hot.

Icing:

½ cup butter

3 Tbsp. cocoa

6 Tbsp. Coca-Cola

1 pound powered sugar

1 tsp. vanilla

1 cup nuts, chopped

Combine butter, cocoa, and Coca-Cola in a saucepan.

Heat until boiling. Put sugar in electric mixer bowl and

pour butter mixture over sugar. Beat until smooth. Add

vanilla. Stir in nuts and set aside.

 

Ingredients:

1 ½ cups crushed graham crackers

½ cup butter, melted

¼ cup sugar

1 cup powdered sugar

1 tsp. vanilla

8 oz. cream cheese

1 carton, 8 oz., cool whip

1 small box instant vanilla pudding

1 small box instant chocolate pudding

3 cups milk

Chopped pecans, if desired, for garnish

Shaved chocolate, if desired, for garnish

Mix the graham crackers, butter, and sugar together.

Press firmly into pie pan. Mix the powdered sugar, vanilla,

cream cheese, and one-fourth carton cool whip together

and pour over the crust. Mix up the vanilla and chocolate

puddings using the milk until thick and pour over the top

and spread evenly. Top with remaining cool whip. Garnish

with chopped pecans or shaved chocolate, if desired.

Refrigerate overnight.

Nadine Taylor

Victoria, Texas

 

Ingredients:

¼ cup butter

1 cup maple syrup,

(Real maple syrup is best)

½ cup sugar

1/2 tsp. salt

3 eggs

1 cup pecan halves

1 9 inch unbaked pie crust

Melt butter in a skillet and add the syrup, sugar, salt, and

eggs. Beat well with a wire whisk until well blended. Cook

slowly, whisking continually, until blended thoroughly

and a pudding-like consistency. Add pecans and pour

into the pie shell. Carefully set the pie on a wire rack in

the bottom of a 12” Dutch oven. Set the DO in the firepan

with 10-12 briquets underneath and 20-22 briquets on the

lid. Bake for about 35 to 45 minutes or until filling sets.

Note: I’ve found preheating the DO lid for fifteen minutes

prior to baking is best. Variation: If you are using Cee

Dub’s easy crust recipe found in recipes for Sunday

Morning Quiche and Cilantro Slim’s Peach Cobbler, the

crust can be formed directly into a 12” Dutch oven and

formed up the side walls; then baked as above.

 

Pastry Ingredients:

2 cups unbleached flour

2 sticks butter

6 oz. cream cheese

Pinch of salt

Filling Ingredients:

4 cups fresh peaches, cut in wedges

2 cups fresh apricots, cut in halves

1 cup pineapple chunks, optional

1 cup flour

½ cup sugar or honey

½ tsp. nutmeg

1 tsp. cinnamon

2 Tbsp. melted butter or margarine

1 tsp. lemon or lime juice

¼ cup Amaretto

Pastry:

Soften the butter and cream cheese at room temperature

for about an hour. Cut into the flour to which you have

added the pinch of salt. Work the dough into a ball and

place in the fridge or cooler for a couple of hours, placing

in a large resealable bag or wrap in plastic wrap. Note:

when cooking for large groups, the crusts can be made a

day ahead of time. Crust can be frozen.

Filling:

Mix fruit in a 12” Dutch oven. Sprinkle flour over fruit for

a thickener; then add sugar or honey. Dust with nutmeg

and cinnamon. Drizzle with melted butter, lemon or lime

juice, and Amaretto.

Roll crust out on a floured cutting board to approximately

11 inches in diameter. Place over filling and sprinkle with a

bit of cinnamon or nutmeg for color. Bake with 6-8

briquets underneath and 18-22 on top for about 50

minutes, or bake uncovered in the oven at 375 degrees for

about 50 minutes or until crust is golden brown. Allow to

cool and serve with good vanilla ice cream. In Texas, make

sure it’s Blue Bell!

Kerry Rainey aka “Cilantro Slim”

San Angelo, Texas

 

Living in the mountains forty-five minutes from a grocery

store, you often discover that you don’t have all of the

ingredients you need for a recipe. But with Cee Dub and

Penny coming over for dinner, I had to come up with

something quick. I had peach pie filling on the shopping

list, but my husband, Cody, picked up pineapple by

mistake. So, I did some quick thinking and came up with

this cobbler. And it was thankfully a big success!

Filling Ingredients:

2 cans pineapple pie filling

½ tsp. almond extract

½ cup brown sugar

¼ cup maraschino cherries, drained

Crumb Ingredients:

1 cup all purpose flour

1 cup rolled oats

½ cup white sugar

½ cup real butter, melted

Combine the pie filling ingredients, almond extract, and

brown sugar in a bowl. Pour into a 10 inch Dutch oven.

Place the maraschino cherries evenly over the filling. Mix

the crumb ingredients in a bowl and spread them evenly

over the top. Bake for 30-40 minutes at 375 degrees, 5

to 7 briquets underneath and 10 to 12 on the lid, or until

the crumb is golden and the filling is bubbling. Serve with

vanilla ice cream.

Daniella Whelchel

Lazy Day Cabins & RV Hideaway

Cloudcroft, New Mexico