Troop 1136

Camp Recipes

DUTCH OVEN COBBLER

Ingredients:

  • 2 cans of fruit or pie filling
  • 1 box yellow or white cake mix
  • 1 stick of butter

    Line the Dutch oven with foil and then add the fruit. Spread the dry cake mix over the top of the fruit. Cut the stick of butter into thin pats and place evenly on top of the cake mix. Bake for 30-40 minutes.

    • POTATO "THINGY"

    Ingredients:

  • 2 onions
  • 6 potatoes
  • 2 cans of cream of mushroom soup
  • 1 cup of grated cheddar cheese

    Chop the onions and cook in a Dutch oven with vegtable oil until the onions are clear. Add the potatoes and cook for 15 minutes. Add the soup, cover and bake for 30 minutes or until potatoes are soft. Add the cheese and bake for an addtional 5 minutes.

    • FRUIT COCKTAIL PUDDING CAKE

    Ingredients:

  • 3 1-lb. cans of fruit cocktail packed in juice
  • 1 1/2 cups brown sugar

    Batter:

  • 3 cups flour
  • 3 teaspoon soda
  • 1 1/2 teaspoon salt
  • 2 cups sugar
  • 3 slightly beaten eggs
  • 3/4 cups water

    Pour fruit into lined Dutch oven. Pour batter over fruit. Sprinkle the batter with 1 1/2 cups brown sugar. Put approximate 10 briquets underneath and 15 on top. Bake for 35 to 40 minutes. Serve either in the oven or upside down like an upside down pineapple cake.

    • DUTCH APPLE CRISP

    Filling:

  • 8 cups apples; thinly sliced
  • 1 cup raisins
  • 1 cup sugar
  • 2 tsp. cinnamon

    Topping:

  • 2 cups flour
  • 1 cup oatmeal
  • 2 cups brown sugar
  • 1 cup butter

    Prepare Filling: Place apples in a buttered 12" Dutch oven. Sprinkle raisins over the apples. In a bowl combine sugar and cinnamon. Sprinkle over top of apples.

    Prepare Topping: In a separate bowl combine brown sugar, flour, and oatmeal; stir to mix. Using a fork, mix in butter. Spread topping evenly over apples.

    Cover and bake for 45 to 60 minutes using 8-10 briquettes bottom and 14-16 briquettes top until topping is golden brown.

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