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1 ½ GALLONS WATER
4 POUNDS GATOR , CUT UP & TENDERIZED
1 TEASPOON CAJUN SEASONING
1 TABLESPOON SALT
1 TEASPOON PEPPER
4 CHICKEN BOUILLON CUBES
5 BAY LEAVES
5 SPRIGS PARSLEY
3 WHOLE GARLIC CLOVES
2 POUNDS ANDOUILLE SAUSAGE, SLICED
2 MEDIUM ONIONS, CHOPPED
1 LARGE GREEN PEPPER, CHOPPED
1 LARGE RED PEPPER, CHOPPED
2 CUPS OKRA, SLICED
3 LARGE CELERY RIB, CHOPPED
3 TABLESPOONS GARLIC, MINCED
1 ¼ CUPS VEGETABLE OIL
1 STICK MARGARINE
2 CUPS FLOUR
1 BUNCH GREEN ONIONS, CHOPPED
½ CUP CHOPPED FRESH PARSLEY
½ TEASPOON FILE POWDER
BROWNING SAUCE (IF NEEDED)

BRING FIRST 9 INGREDIENTS TO A BOIL IN A LARGE DUTCH OVEN;COVER, REDUCE HEAT AND SIMMER 1 HOUR. BROWN SAUSAGE. ADD SAUSAGE AND NEXT 6 INGREDIENTS; SIMMER, STIRRING OCCASIONALLY, 1 HOUR. HEAT OIL AND MARGARINE IN HEAVY SKILLET OVER MEDIUM HEAT; GRADUALLY WHISK IN FLOUR, AND COOK, WHISKING CONSTANTLY, UNTIL FLOUR IS A DARK CARMEL COLOR (ABOUT 20 MINUTES). STIR INTO GATOR & SAUSAGE MIXTURE AND SIMMER 2 HOURS STIRRING OCCASSIONALY. ADD GREEN ONIONS AND PARSLEY; SIMMER, STIRRING OCCASIONALLY, 10 MINUTES. REMOVE FROM HEAT AND STIR IN FILE POWDER.

3 cups flour
1 1/4 cups shortening
1 teaspoon salt
5 tablespoons cold water
1 egg
1 teaspoon vinegar
1/4 teaspoon baking soda (optional) 

Sift flour and salt together and cut in shortening until mixture resembles coarse cornmeal.  Beat together cold water, egg, and vinegar.  Stir into flour mixture and mix well. Divide into 2 portions and roll out on floured board or between parchment paper.   This is enough for one large doubkle crust pie with some dough left over. 

3 TABLESPOONS YEAST
¼ CUP PLUS 2 T. SUGAR
1 CUP WARM WATER
6 CUPS FLOUR, ADD UP TO 7 CUPS
1 TABLESPOON SALT
1/3 CUP OIL
1CUP WARM MILK
½ CUP WARM WATER, ADD UP TO 1 CUP
MIX YEAST, SUGAR AND 1 CUP WARM WATER TOGETHER. LET SET 5 MINUTES TO MAKE SURE YEAST IS GOOD. ADD REMAINING INGREDIENTS AND KNEAD FOR 10 MINUTES. LET RISE TILL DOUBLED AND PUNCH DOWN.
MAKE DOUGH INTO DINNER ROLLS, CINNAMON ROLLS, SHAPED BREADS OR STUFFED BREADS.
PLACE IN A GREASED 12” DUTCH OVEN. BAKE USING 8-10 COALS BOTTOM AND 16-18 COALS ON TOP UNTIL ROLLS ARE LIGHTLY BROWNED. EVERY 15 MINUTES, ROTATE LID CLOCKWISE A QUARTERTURN AND BOTTOM COUNTER CLOCKWISE. BREAD WILL PULL AWAY FROM OVEN WHEN DONE.

DOUGH
***THERESA’S BREAD DOUGH RECIPE***

FILLING
1/3 CUP BUTTER, SOFTENED
¾ CUP SUGAR
1 ½ TEASPOONS CINNAMON
½ CUP NUTS, CHOPPED (OPTIONAL)
GLAZE
6 TABLESPOONS BUTTER
4 CUPS POWDERED SUGAR
8 TABLESPOONS HOT COFFEE
1 TEASPOON MAPLE FLAVORING

PLACE HALF OF PREPARED DOUGH INBETWEEN TWO SHEETS OF PARCHMENT PAPER. ROLL INTO A 12 X 9 RECTANGLE. BRUSH EACH PART WITH SOFT BUTTER. SPRINKLE FILLING OVER BUTTER. STARTING WITH LONGER SIDE, ROLL UP TIGHTLY, PRESSING DOUGH INTO ROLL WITH EACH TURN. PINCH EDGES TO SEAL. CUT EACH ROLL INTO 12 PIECES. PLACE CUT SIDE DOWN IN GREASED 12” DUTCH OVEN. BAKE USING 8-10 COALS BOTTOM AND 16-18 COALS TOP U NTIL ROLLS ARE LIGHTLY BROWNED. EVERY 15 MINUTES, ROTATE LID CLOCKWISE A QUARTER TURN AND BOTTOM COUNTER CLOCKWISE. BREAD WILL PULL AWAY FROM WALLS OF OVEN WHEN DONE. COMBINE GLAZE INGREDIENTS, BLEND UNTIL SMOOTH. DRIZZLE OVER HOT CINNAMON ROLLS. COOL ON RACKS. 

1 TBS OF CAVENDARS GREEK SEASONING
1 TBS OF MCCORMICK'S FAJITA SEASONING
1 TBS OF MCCORMICK'S MESQUITE GRILL SEASONING
1 TSP OF GARLIC POWDER
1 TSP OF SMOKED PAPRIKA
1 TSP OF ONION POWDER
1/4 OR LESS (TO TASTE) CAYENNE PEPPER
1/4 TSP OF BLACK PEPPER
THIS MAKES UP THE RUB I PUT ON THE QUAIL AND PHEASANT.  THEN SPRINKLE SOME MCCORMICK'S LEMON, BASIL AND THYME BLEND ON BOTH PHEASANT AND QUAIL.

1 CUP SOFT BUTTER
2 CUPS SUGAR
1 CUP FLOUR
4 TABLESPOON COCOA
4 EGGS, WELL BEATEN
2 TEASPOON VANILLA
1 CUP CHOPPED NUTS

ADD SUGAR TO WELL BEATEN EGGS. SIFT IN COCOA AND FLOUR. WORK THE BUTTER IN SLOWLY AND ADD THE NUTS AND VANILLA. POUR INTO A WARMED AND GREASED 10 INCH DUTCH OVEN. BAKE ON A LOW AND SLOW HEAT FOR 50 MINUTES OR UNTIL YOU CAN SMELL IT. USE 7 COALS ON BOTTOM AND 11 ON TOP.

1 CUP BUTTER

2 CUPS FLOUR

2 CUPS SUGAR

4 TEASPOONS BAKING POWDER

½ TEASPOON SALT

1 1/3 CUPS MILK

1 QUART FRUIT

1 TEASPOON NUTMEG (OPTIONAL)

MELT BUTTER IN A 12 INCH DUTCH OVEN.  MIX ALL INGREDIENTS BUT FRUIT.  POUR MIXTURE OVER MELTED BUTTER EVENLY.  DO NOT STIR.  POUR FRUIT WITH JUICE OVER BATTER EVENLY.  DO NOT STIR.  BAKE AT 350 DEGREES WITH 15 COALS ON BOTTOM AND 20 COALS ON TOP FOR 30 MINUTES OR UNTIL CRUST IS BROWNED. 

NOTE:  WHEN DOUBLING RECIPE, ADD ONLY 1 ½ CUPS BUTTER AND DRAIN SOME LIQUID FROM FRUIT.  

1 ½ CUPS WARM WATER

½ CUP NON-FAT DRY MILK

1/3 CUP SUGAR

1 TABLESPOON YEAST

1 EGG, BEATEN

4-5 CUPS BREAD FLOUR

3 TABLESPOON DRIED ONION

1 TEASPOON DRIED DILL WEED

1 TEASPOON DRIED ROSEMARY

1 TEASPOON DRIED THYME

3 TABLESPOON PARSLEY

1/3 CUP VEGETABLE OIL

1 TEASPOON SALT

TOPPING:

2 TABLESPOON WHIPPING CREAM

¼ CUP PARMESAN CHEESE

IN A MIXING BOWL ADD WATER, DRY MILK, SUGAR, AND YEAST.  LET SIT UNTIL MIXTURE BUBBLES.  ADD EGG, 2 ½ CUPS FLOUR, DRIED ONION, DILL WEED, ROSEMARY, AND PARSLEY.  BEAT UNTIL WELL BLENDED.  LET SIT UNTIL BATTER BUBBLES.  MIX IN OIL, SALT, AND THE REMAINING FLOUR (1 CUP AT A TIME) UNTIL A SOFT DOUGH IS FORMED.  TURN DOUGH OUT ONTO A FLOURED BOARD AND KNEAD IT FOR 5-7 MINUTES UNTIL DOUGH BECOMES ELASTIC AND STICKY.  ROLL DOUGH GENEROUSLY IN FLOUR, THEN COVER AND PLACE IN A WARM AREA FREE FROM DRAFTS TO RAISE UNTIL DOUBLE IN SIZE. 

PLACE RAISED DOUGH ON A LIGHTLY FLOURED BOARD AND PUNCH DOWN.  FORM INTO 13 BALLS.  PLACE IN A GREASED 12” DUTCH OVEN.  COVER OVEN AND LET RAISE FOR 10 MINUTES.

BAKE USING 8-10 COALS BOTTOM AND 16-18 COALS TOP U NTIL ROLLS ARE LIGHTLY BROWNED.  BRUSH WITH WHIPPING CREAM AND SPRINKLE WITH PARMESAN CHEESE.  COVER AND BAKE UNTIL GOLDEN BROWN.  TOTAL BAKING TIME IS 20-25 MINUTES. 

Cake

1 can pumpkin

4 eggs

1 cup oil

½ tsp salt

2 cups flour

2 cups sugar

2 tsp baking powder

1 tsp soda

2 tsp cinnamon

Mix all ingredients together.  Place into an oiled 12 inch dutch oven.  Bake for 40 minutes at 350 degrees or until done in the middle and cake pulls away from the side of the pan.  Allow to cool for about 20 minutes, then turn out of the pan.  Allow to cool completely then frost with cream cheese frosting.  Sprinkle with chopped pecans.

Cream Cheese Frosting

1 pound powered sugar

8 ounces cream cheese

1 tsp vanilla

1 stick margarine

Mix all ingredients together until smooth and creamy. 

Cake:

2 cups sugar

1 ½ cups oil

2 tsp vanilla

3 eggs

1 ½ tsp lemon juice

1 ¼ tsp soda

1 tsp allspice

1 tsp salt

2 tsp baking powder

1 tsp cinnamon

3 cups flour

1 cup chopped pecans

3 cups chopped apples

Chop apples and drop into salted water.  Combine sugar, oil, vanilla, eggs, lemon juice, and salt in a large bowl.  Beat well.  Mix soda, baking powder, spices, and flour.  Add to sugar, oil, and egg mixture.  Add apples and pecans.  Pour into a greased 12 inch Dutch Oven.  Bake for about 1 hour at 350 degrees.  Leave in pan and cover with glaze.

Glaze:

1 cup brown sugar

1 stick margarine

¼ cup milk

1 tsp vanilla

Mix and cook for 2 ½ minutes.  Pour over cake while hot.  Let cake cool in pan.

2 CUPS FLOUR

2 CUPS SUGAR

1 ¼ CUP OIL

2 TEASPOON BAKING POWDER

1 TEASPOON BAKING SODA

1 TEASPOON SALT

2 TEASPOON CINNAMON

4 EGGS

3 CUPS GRATED RAW CARROTS

1 CUP FINELY COPPED PECANS

ORANGE GLAZE:

1 CUP SUGUAR

¼ CUP CORNSTARCH

1 CUP ORANGE JUICE

1 TEASPOON LEMON JUICE

2 TABLESPOON BUTTER
2 TABLESPOON GRATED ORANGE PEEL

½ TEASPOON SALT

COMBINE OIL AND SUGAR; MIX WELL.  SIFT REMAINING DRY INGREDIENTS INTO SUGAR MIXTURE; BLEND.  SIFT IN REMAINING DRY INGREDIENTS ALTERNATELY WITH EGGS, ONE AT A TIME, MIXING WELL AFTER EACH ADDITION.  ADD CARROTS AND MIX WELL; THEN MIX IN PECANS.  POUR INTO LIGHTLY OILED 12 INCH DUTCH OVEN.  BAKE FOR ABOUT 1 HOUR OR UNTIL TOOTHPICK COME OUT CLEAN.  CAKE WILL PULL FROM SIDES OF PAN.  COOL AND GLAZE. 

4 EGGS

1 ¼ CUPS OIL

2 ¼ SUGAR

3 CUPS FLOUR

1 ½ TEASPOONS SALT

1 ½ TEASPOONS BAKING POWDER

1 ½ CUPS MILK

1 ½ TEASPOONS ALMOND EXTRACT

1 ½ TEASPOONS VANILLA EXTRACT

1 ½ TEASPOONS BUTTER EXTRACT

3 TABLESPOONS POPPY SEEDS

GLAZE:

¼ CUP ORANGE JUICE

¾ CUP SUGAR

½ TEASPOON ALMOND EXTRACT

½ TEASPOON VANILLA EXTRACT

GREASE AND FLOUR 12 INCH DUTCH OVEN.  IN A LARGE MIXING BOWL, BEAT OIL, SUGAR AND EGGS.  STIR IN DRY INGREDIENTS ALTERNATELY WITH MILK.  STIR IN EXTRACTS AND POPPY SEEDS.  POUR INTO PREPARED OVEN.  BAKE AT MEDIUM-LOW HEAT FOR 1 TO 1 ½ HOURS.  USE 5 COALS UNDER AND 12 ON LID.  WHEN DONE, REMOVE FROM OVEN AND COOL ON RACK.  SPOON GLAZE OVER CAKE WHEN COOLED.

GLAZE:  COMBINE ALL INGREDIENTS AND HEAT IN SMALL PAN UNTIL MIXTURE REACHES THE BOILING POINT.  DO NOT ALLOW TO BOIL.  SPOON OVER CAKE, UNITL ALL THE SIDES ARE VOCERED.  SPRINKLE WITH POPPY SEEDS IF DESIRED.  GARNISH WITH KIWI FRUIT AND KUMQUATS. 

***TO MAKE LEMON POPPY SEED CAKE: USE LEMON EXTRACT IN PLACE OF ALL EXTRACTS AND LEMON JUICE IN PLACE OF ORANGE JUICE.

1 CUP BUTTER

2 CUPS FLOUR

2 CUPS SUGAR

4 TEASPOONS BAKING POWDER

½ TEASPOON SALT

1 1/3 CUPS MILK

1 QUART FRUIT

1 TEASPOON NUTMEG (OPTIONAL)

MELT BUTTER IN A 12 INCH DUTCH OVEN.  MIX ALL INGREDIENTS BUT FRUIT.  POUR MIXTURE OVER MELTED BUTTER EVENLY.  DO NOT STIR.  POUR FRUIT WITH JUICE OVER BATTER EVENLY.  DO NOT STIR.  BAKE AT 350 DEGREES WITH 15 COALS ON BOTTOM AND 20 COALS ON TOP FOR 30 MINUTES OR UNTIL CRUST IS BROWNED. 

NOTE:  WHEN DOUBLING RECIPE, ADD ONLY 1 ½ CUPS BUTTER AND DRAIN SOME LIQUID FROM FRUIT.  

Dutch Oven Cobbler

2/3 cup white sugar

2/3 cup brown sugar

1/3 cup oil

1 package yellow cake mix

2 cans pie filling

 Mix sugars, oil & cinnamon (if desired) in bottom of #12 Dutch oven.  Pour pie filling on top of sugar/oil mixture.  Prepare cake mix according to package directions and spread over pie filling.  Sprinkle cinnamon over the mixture.  Cook for approximately 45 minutes with 9 coals on bottom & 15 coals on top.

 Note:  To thicken peaches in juice, dissolve 3 tsp cornstarch in ¼ cup water.  Add mixture to peaches & juice.  Simmer lightly in a warm Dutch oven.

Easy Fruit Cobbler

1 cup butter

2 cups flour

2 cups sugar

1 T. baking powder

1 tsp salt

1 egg

1 1/2 cups milk

1 quart fruit-drained

1 tsp nutmeg or cinnamon

 Melt butter in a 12 inch Dutch oven.  Mix all ingredients but fruit.  Pour mixture over melted butter evenly.  Do Not Stir.  Pour fruit over batter evenly.  Do Not Stir.  Bake at 350 degrees with 12 coals on bottom & 20 coals on top until set & crust is browned. 

Dump Cake

1 can cherry pie filling

1 can crushed pineapple

1 stick butter

1 box cake mix

 Pour cans in #12 Dutch oven.  Mix butter and cake mix together with a pastry blender.  Sprinkle on top of pie filling and pineapple mixture.  Bake at 350 with 9 coals on bottom & 15 coals on top until brown & bubbly.

Pumpkin Cake

1 can pumpkin

4 eggs

1 cup oil

½ tsp salt

2 cups flour

2 cups sugar

2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

Mix all ingredients together.  Place into a oiled 12 inch Dutch oven.  Bake for 50 minutes at 350 degrees or until done in the middle and cake pulls away from the side of the pan.  Allow to cool for about 20 minutes, then turn out of the pan.  Allow to cool completely then frost with cream cheese frosting.  Sprinkle with pecans if desired.

Banana Cake

3 ripe bananas, mashed

2 cups sugar

2 eggs

1 cup melted butter

1 cup buttermilk

1 tsp baking soda

1 tsp baking powder

2 ½ cups flour

Pinch of salt

½ cup pecans, chopped (optional)

1 tsp vanilla

 Cream together butter and sugar until fluffy.  Add eggs; beat 2 minutes.  Add mashed bananas.  Beat 2 minutes.  Sift together dry ingredients.  Add to cream mixture along with buttermilk and vanilla.  Beat 2 minutes & stir in nuts.  Sprinkle ½ cup coconut on bottom of #12 Dutch oven.  Cook for approximately 45 minutes with 9 coals on bottom & 15 coals on top.

 Chocolate Trail Cake

In the bottom of a 12 inch Dutch oven, melt together the following:

½ cup butter or margarine

½ cup cream

1 cup brown sugar

¾ cup chopped nuts

¾ cup coconut

 1 box chocolate cake mix

Prepare a cake mix according to package directions.  Pour batter over hot mixture in a warm Dutch oven.  Cover and bake with medium high heat (350-400) degrees for about 45 minutes.  Use clean knife test to check for doneness.  While still warm, carefully turn upside down - the nuts and coconut mixture becomes the frosting.

Poppy Seed Cake

4 eggs

1 ¼ cups oil

2 ¼ cups sugar

3 cups flour

11/2 cups milk

 1 ½ tsp salt

1 ½ tsp baking powder

1 ½ tsp milk

1 T. lemon or orange extract

3 T. poppy seeds

Glaze:

¼ cup lemon or orange juice

¾ cup sugar

1 tsp lemon or orange extract

 Grease & flour 12 inch Dutch Oven.  In large mixing bowl, beat oil, sugar & eggs.  Stir in dry ingredients alternately with milk.  Stir in extracts & poppy seeds.  Pour into prepared oven.  Bake at 350 with 9 coals on bottom & 15 coals on top until done.  Spoon glaze over cake when cooled.  For glaze, combine all ingredients and heat in small pan until mixture reaches the boiling point.  Do not allow to boil. 

Chocolate Mississippi Mud Cake

2 cups flour

2 cups sugar

¾ cup cocoa

2 tsp baking soda

1 tsp salt

1 tsp baking powder

1 cup oil

1 cup brewed coffee

1 cup milk

2 eggs

1 tsp vanilla

½ cup pecans, chopped (optional)

Topping:  1 jar marshmallow cream

Frosting: 1 container chocolate frosting or

6 T. butter, melted

2 cups powdered sugar

6 T. cocoa

1 tsp vanilla

3 T. milk

2 T. corn syrup

½ cup pecans, chopped (optional)

 Combine flour, sugar, cocoa, baking soda, salt & baking powder.  Add oil, coffee and milk.  Beat together.  Add eggs and vanilla.  Beat together.  Stir in pecans.  Pour into greased 12 inch Dutch oven.  Bake with 9 coals on bottom & 15 coals on top for 45 minutes  or until done.  Bake until toothpick inserted near center comes out clean.  While hot, spoon marshmallow crème over cake.  Carefully spread to cover the top.  Slightly cool & spread frosting over marshmallow crème layer. 

Fruit Crisp

5 C. sliced fruit with 4 T sugar & ½ tsp cinnamon

¼ cup Oatmeal

1/3 cup Flour

1 cup Brown sugar

1 cup chopped pecans

½ cup melted butter

Place fruit in a oiled #12 Dutch oven.  In a bowl, toss to mix oatmeal, flour, sugar & pecans.  Sprinkle over fruit.  Pour melted butter over all.  Bake using top & bottom heat for 35 minutes or until browned on top & fruit is tender. 

 Carrot or Zucchini Cake

2 cups flour

2 cups sugar

2 tsp cinnamon

2 tsp baking powder

1 tsp salt

1 ¼ tsp baking soda

1 ½ tsp lemon juice

4 eggs

1 ½ cups oil

2 tsp vanilla

1 cup pecans (optional)

3 cups shredded carrots or zucchini

Mix all ingredients together & pour into oiled #12 Dutch oven.  Bake with 9 coals on bottom & 15 coals on top for 50 minutes at 350 degrees or until done in the middle & cake pulls away from the side of the pan. Top with cream cheese frosting

 Sock-It-To-Me Cake

1 yellow cake mix

2 T. brown sugar

2 tsp cinnamon

1 cup chopped pecans

4 eggs

1 cup sour cream

1/3 cup oil

¼ cup water

¼ cup sugar

1 cup powdered sugar

1 T milk

 Filling:  combine 2 T. dry cake mix, brown sugar & cinnamon in medium bowl.  Stir in pecans & set aside.  Glaze:  Combine powdered sugar & milk in small bowl.  Stir until smooth.  Set aside.    Grease & flour a small sauce can with both ends cut out and place in center of the oven.  This makes a cake with hole in center.  For cake:  Combine remaining cake mix, eggs, sour cream, oil, water, and sugar in large bowl and mix well.   Pour 2/3 batter into oiled #12 Dutch oven.  Sprinkle with filling.  Spoon remaining batter evenly over filling.  Bake with 9 coals on bottom & 15 on top for 50 minutes or until done.  Invert onto lid and drizzle glaze.

 Mix & Dump Brownies

2 ¼ cups brown sugar

3 eggs

¾ cup melted butter

¼ cup milk

1 ½ cups flour

1 cup chopped nuts

½ cup cocoa

2 tsp vanilla

¼ tsp salt

 Combine all ingredients.  Stir until well blended.  Pour into a #12 greased & floured Dutch oven.  Bake 15 minutes with top & bottom heat.  Bake an additional 20 minutes with top heat only.

Peanut Butter Brownies

1 2/3 cups of peanut butter

1 stick butter

4 cups sugar

2 cups brown sugar

8 eggs

1 T. vanilla

6 cups flour

2 ½ T. baking powder

1 T salt

Nuts (optional)

Mix together 1^st 4 ingredients until creamy.  Beat in eggs and vanilla.  Add dry ingredients and mix.  Pour into two oiled 12 inch Dutch ovens.   Bake 15 minutes with top & bottom heat.  Bake an additional 20 minutes with top heat only.

 Buttercream Icing

½ cup butter

½ cup shortening

1 ½ tsp vanilla

5 cups powdered sugar

¼ cup plus 1 T. milk

Cream butter & shortening together.  Add vanilla.  Gradually add sugar, one cup at a time, beating well on medium speed.  Scrape sides & bottom of bowl often.  When all the sugar has been mixed in, icing will appear dry.  Add milk & beat together until light & fluffy.  For chocolate add ¼ C. cocoa.

 Fruit Cocktail Cake

1 cup sugar

2 cups flour

2 tsp. baking soda

1 can fruit cocktail

1 tsp vanilla

1 tsp butter flavoring

2 eggs, beaten

½ cup brown sugar

1 cup pecans, chopped

Topping:  ½ cup margarine

½ cups coconut

1/3 cup white sugar

½ cup brown sugar

 Sift sugar, flour, and soda together.  Add fruit cocktail juice and fruit, flavorings, then beaten eggs.  Put in a #12 oiled Dutch oven.  Put ½ cup brown sugar and pecans on before baking.  Bake at 350 until done.  Bring topping ingredients to boil for 2 minutes.  Spread on warm cake.

 Oatmeal Chocolate Chip Cake

1 ¾ cups boiling water

1 cup regular oatmeal, uncooked

1 cup brown sugar

1 cup white sugar

½ cup butter, softened

3 eggs

1 ¾ cup flour

1 tsp baking soda

1 tsp cocoa

¼ tsp salt

12 ounces chocolate chips, divided

¾ cup chopped walnuts

 Grease a 12” Dutch oven & set aside.  In a mixing bowl, pour water over oatmeal.  Allow to stand for 10 minutes.  Add sugars and butter, stirring until the butter melts.  Add eggs one at a time, mixing well after each addition.  Sift flour, soda and salt together.  Add to the batter & mix well.  Stir in half of the chocolate chips.  Pour into Dutch oven.  Sprinkle the top of the cake with the walnuts and remaining chocolate chips.  Bake for 40 minutes.

 Spice Cake

2 cups brown sugar

2 cups flour

2 T. butter

2 eggs, beaten

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

½ tsp allspice

½ tsp cloves

1 cup buttermilk

½ cup raisins & ½ cup walnuts, chopped

 Mix all dry ingredients together, cream butter and sugar, add milk.  Then add dry ingredients.  Add spices, nuts & raisins.  Soak raisins before using.  Don’t make batter too thick.  Pour into a oiled #12 Dutch oven.  Bake with 9 coals on bottom & 15 on top for 45 minutes or until done.  Frost with Cream cheese frosting. 

 Amish Pie Crust

3 cups flour

1 ¼ cups shortening

1 tsp salt

5 T. cold water

1 egg

1 tsp vinegar

¼ tsp baking soda

 Sift flour & salt together and cut in shortening until mixture resembles coarse cornmeal.  Add liquid ingredients & mix until soft ball forms.  Divide into 4 portions and roll out on floured board or between lightly floured wax paper.   Fill with favorite pie filling:  put on top crust and press edges down well.  Bake at 450 until golden brown.  For pre-baked single crust pie, cook for 10 min.

 MAKING EVAPORATED MILK SUBSTITUTIONS:

Whole Milk = 1 can evaporated milk plus 1 can water

Sour Cream = 1 cup evaporated milk plus 1 tablespoon vinegar

 You can make more substitutions after making Whole Milk with the evaporated milk

Buttermilk   = 1 tablespoon vinegar or lemon juice plus enough milk to make 1 cup

Half-and-Half = 7/8 cup milk plus 3 Tablespoons butter

 Penrose Fudge Cake

1 CUP SOFT BUTTER
2 CUPS SUGAR
1 CUP FLOUR
4 TABLESPOON COCOA
4 EGGS, WELL BEATEN
2 TEASPOON VANILLA
1 CUP CHOPPED NUTS

ADD SUGAR TO WELL BEATEN EGGS. SIFT IN COCOA AND FLOUR. WORK THE BUTTER IN SLOWLY AND ADD THE NUTS AND VANILLA. POUR INTO A WARMED AND GREASED 10 INCH DUTCH OVEN. BAKE ON A LOW AND SLOW HEAT FOR 50 MINUTES OR UNTIL YOU CAN SMELL IT. USE 7 COALS ON BOTTOM AND 11 ON TOP.

 Fresh Apple Cake

Cake:

2 cups sugar    

1 ½ cups oil

2 tsp vanilla

3 eggs

1 ½ tsp lemon juice

1 ¼ tsp soda

1 tsp allspice

1 tsp salt

2 tsp baking powder     

1 tsp cinnamon

3 cups flour

1 cup chopped pecans

3 cups chopped apples

Chop apples and drop into salted water. Combine sugar, oil, vanilla, eggs, lemon juice, & salt in a large bowl. Beat well. Mix soda, baking powder, spices, and flour. Add to sugar, oil, and egg mixture. Add apples and pecans. Pour into a greased 12 inch Dutch Oven. Bake for about 1 hour at 350 degrees. Leave in pan & cover with glaze.

Glaze:

1 cup brown sugar         1 stick margarine

¼ cup milk                    1 tsp vanilla

Mix and cook for 2 ½ minutes. Pour over cake while hot. Let cake cool in pan.

 Pineapple Upside Down Cake

Topping:

4 T. butter                     1 cup brown sugar

8 pineapple slices         8 maraschino cherries

 Cake:

1 yellow cake mix         1 cup pineapple juice

1/3 cup water                3 eggs

1/3 cup oil

Prepare Cake Topping: Melt butter in bottom of a 12" Dutch oven. Sprinkle brown sugar evenly over butter being careful not to touch the sugar once it has begun to dissolve into the butter. Carefully place pineapple rings on top of the brown sugar, 7 around the outside and 1 in the center. Place a maraschino cherry in the center of each pineapple ring.

Prepare Cake Batter: In a mixing bowl combine cake mix, pineapple juice, water, eggs and oil; mix well. Spoon cake batter carefully over the top of pineapple rings. Spread batter evenly to edges.

Bake: Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 45 minutes or until top of cake springs back when touched.

Let the cake cool for 10 minutes or so in the oven with the lid cracked. Next run a rubber spatula around the inside edge of the oven to loosen the cake. To turn the cake out, first lay a piece of parchment paper across the top of the oven so it lays flat and replace the lid so that it holds the paper in place. Make sure you have an available lid stand resting on your table for the next step. Using gloved hands place one hand on the lid and the other hand under the oven and carefully lift and flip the oven over so the cake falls onto the lid. Rest the oven upside down on the lid stand and tap the bottom and sides of the oven lightly with your hand to make sure the cake didn't stick. Then lift the oven off the lid. The cake will be resting on the parchment lined lid and can be cooled this way or slid off the lid using the parchment paper. Allow cake to cool slightly before service.  Serve with vanilla ice cream or whipped cream as topping.

Hummingbird Cake Recipe

1 cup pecans, finely chopped

3 cups all-purpose flour

2 cups white sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 tsp. cinnamon

3 large eggs, lightly beaten

3/4 cup oil

1 1/2 teaspoons vanilla extract

1 - 8 ounce can crushed pineapple, do not drain

2 cups mashed ripe bananas (3-4 medium sized bananas)

Mix all ingredients together.  Pour into a oiled #12 Dutch oven.  Bake with 9 coals on bottom & 15 on top for 45 minutes or until done.  Frost with Cream cheese frosting. 

 Strawberry Cake

1 pkg cake mix 1 pkg strawberry gelatin

1 cup water                   ½ cup oil

4 eggs                          ½ cup strawberries, mashed

Mix all ingredients except strawberries.  Fold in strawberries.  Pour into a oiled #12 Dutch oven.  Bake with 9 coals on bottom & 15 on top for 45 minutes or until done.  Frost with whipped cream or frosting.

 Theresa’s Bread Dough

3 TABLESPOONS YEAST
¼ CUP PLUS 2 T. SUGAR
1 CUP WARM WATER
6 CUPS FLOUR, ADD UP TO 7 CUPS
1 TABLESPOON SALT
1/3 CUP OIL
1CUP WARM MILK
½ CUP WARM WATER, ADD UP TO 1 CUP
MIX YEAST, SUGAR AND 1 CUP WARM WATER TOGETHER. LET SET 5 MINUTES TO MAKE SURE YEAST IS GOOD. ADD REMAINING INGREDIENTS AND KNEAD FOR 10 MINUTES. LET RISE TILL DOUBLED AND PUNCH DOWN.
MAKE DOUGH INTO DINNER ROLLS, CINNAMON ROLLS, SHAPED BREADS OR STUFFED BREADS.
PLACE IN A GREASED 12” DUTCH OVEN. BAKE USING 8-10 COALS BOTTOM AND 16-18 COALS ON TOP UNTIL ROLLS ARE LIGHTLY BROWNED. EVERY 15 MINUTES, ROTATE LID CLOCKWISE A QUARTERTURN AND BOTTOM COUNTER CLOCKWISE. BREAD WILL PULL AWAY FROM OVEN WHEN DONE.

Grandma’s Cinnamon Rolls

***USE THERESA’S BREAD DOUGH RECIPE***

FILLING
1/3 CUP BUTTER, SOFTENED
¾ CUP SUGAR
1 ½ TEASPOONS CINNAMON
½ CUP NUTS, CHOPPED (OPTIONAL)
GLAZE
6 TABLESPOONS BUTTER
4 CUPS POWDERED SUGAR
8 TABLESPOONS HOT COFFEE
1 TEASPOON MAPLE FLAVORING

 PLACE HALF OF PREPARED DOUGH INBETWEEN TWO SHEETS OF PARCHMENT PAPER. ROLL INTO A 12 X 9 RECTANGLE. BRUSH EACH PART WITH SOFT BUTTER. SPRINKLE FILLING OVER BUTTER. STARTING WITH LONGER SIDE, ROLL UP TIGHTLY, PRESSING DOUGH INTO ROLL WITH EACH TURN. PINCH EDGES TO SEAL. CUT EACH ROLL INTO 12 PIECES. PLACE CUT SIDE DOWN IN GREASED 12” DUTCH OVEN. BAKE USING 8-10 COALS BOTTOM AND 16-18 COALS TOP U NTIL ROLLS ARE LIGHTLY BROWNED. EVERY 15 MINUTES, ROTATE LID CLOCKWISE A QUARTER TURN AND BOTTOM COUNTER CLOCKWISE. BREAD WILL PULL AWAY FROM WALLS OF OVEN WHEN DONE. COMBINE GLAZE INGREDIENTS, BLEND UNTIL SMOOTH. DRIZZLE OVER HOT CINNAMON ROLLS. COOL ON RACKS.

 Yeast Biscuits

2 T. yeast

¼ cup water

1 ½ cups warm milk

½ cup oil

¼ tsp baking soda

1 tsp salt

¼ cup sugar

4 ½ cups flour

Heat milk.  Dissolve yeast in warm water.  Add milk, sugar, oil, and salt, then flour and soda.  Mix well and let stand in bowl for 10 minutes.  Roll out and cut into biscuits.  Place on a greased #12 Dutch oven and let raise for 30 minutes.  Bake at 450 for 10-15 minutes.

 MULTI GRAIN BREAD

½ STICK margarine
½ CUP MILK
¼ TSP SALT
¼ CUP SUGAR
1 SLIGHTLY BEATEN EGG
½ CUP VERY WARM WATER
1 PACKAGE YEAST
½ CUP MULTI GRAIN CEREAL
3 TO 4 CUPS FLOUR

1. IN A LARGE MIXING BOWL, STIR THE YEAST, SUGAR, AND WATERTOGETHER UNTIL THE YEAST DISSOLVES.
2. LET SET ABOUT 5 MINUTES TO ACTIVATE.
3. WARM THE MILK AND PARKAY UNTIL PARKAY MELTS.
4. LET COOL SLIGHTLY.
5. ADD THE SALT AND EGGS INTO THE YEAST MIXTURE. STIR WELL.
6. ADD THE MILK AND PARKAY AND MIX WELL.
7. ADD THE MULTI GRAIN CEREAL AND ABOUT 3 CUPS FLOUR.
8. KNEAD DOUGH IN THE BOWL UNTIL WELL MIXED AND SMOOTH, SOFT, AND SPONGY, ADDING MORE FLOUR IF NEEDED.
9. COVER AND LET RISE UNTIL DOUBLED.
10.PUNCH DOWN AND REMOVE DOUGH ONTO A LIGHTLY FLOURED SURFACE.
11.SHAPE INTO LOAVES OR ROLLS AND PLACE INTO A 12 INCH DUTCH OVEN.
12.COVER AND LET RISE ABOUT 1 HOUR.
13.BAKE USING 9 BRIQUETTES ON BOTTOM AND 15 ON TOP FOR ABOUT 25 TO 30 MINUTES.

PARMESAN HERB ROLLS

1 ½ CUPS WARM WATER

½ CUP NON-FAT DRY MILK

1/3 CUP SUGAR

1 TABLESPOON YEAST

1 EGG, BEATEN

4-5 CUPS BREAD FLOUR

3 TABLESPOON DRIED ONION

1 TEASPOON DRIED DILL WEED

1 TEASPOON DRIED ROSEMARY

1 TEASPOON DRIED THYME

3 TABLESPOON PARSLEY

1/3 CUP VEGETABLE OIL

1 TEASPOON SALT

TOPPING:

2 TABLESPOON WHIPPING CREAM

¼ CUP PARMESAN CHEESE

IN A MIXING BOWL ADD WATER, DRY MILK, SUGAR, & YEAST. LET SIT UNTIL MIXTURE BUBBLES. ADD EGG, 2 ½ CUPS FLOUR, DRIED ONION, DILL WEED, ROSEMARY, AND PARSLEY. BEAT UNTIL WELL BLENDED. LET SIT UNTIL BATTER BUBBLES. MIX IN OIL, SALT, AND THE REMAINING FLOUR (1 CUP AT A TIME) UNTIL A SOFT DOUGH IS FORMED. TURN DOUGH OUT ONTO A FLOURED BOARD AND KNEAD IT FOR 5-7 MINUTES UNTIL DOUGH BECOMES ELASTIC AND STICKY. ROLL DOUGH GENEROUSLY IN FLOUR, THEN COVER & PLACE IN A WARM AREA FREE FROM DRAFTS TO RAISE UNTIL DOUBLE IN SIZE.

PLACE RAISED DOUGH ON A LIGHTLY FLOURED BOARD & PUNCH DOWN. FORM INTO 13 BALLS. PLACE IN A GREASED 12” DUTCH OVEN. COVER OVEN & LET RAISE FOR 10 MINUTES.  BAKE USING 8-10 COALS BOTTOM & 16-18 COALS TOP UNTIL ROLLS ARE LIGHTLY BROWNED. BRUSH WITH WHIPPING CREAM AND SPRINKLE WITH PARMESAN CHEESE. COVER AND BAKE UNTIL GOLDEN BROWN. TOTAL BAKING TIME IS 20-25 MINUTES

 Oatmeal Bread

1 1/3 quick cooking oats

3/4 cup milk

½ cup warm water

¼ cup brown sugar

1 tsp salt

2 T. butter

3 1/3 cup flour

1 T. yeast

Dissolve yeast in warm water, add remaining ingredients.  Let rise, Punch down, shape, let rise. Bake in a #12 Dutch oven with 8-10 coals on bottom & 16-18 coals on top for 20 minutes or until browned & done.

 Honey Bread

1 1/3 cups water

5 T. honey

3 T. oil

4 cups flour

1/3 cup powdered milk

1 tsp salt

1 T. yeast

1 cup walnuts or pecans (optional)

Dissolve yeast in warm water, add remaining ingredients.  Let rise, Punch down, shape, let rise. Bake in a #12 Dutch oven with 8-10 coals on bottom & 16-18 coals on top for 20 minutes or until browned & done.

 MONKEY BREAD

 Make bread dough for 1 loaf of bread or use two large tubes of refrigerated biscuits. 

 Prepare a #12 Dutch oven.  Place an empty soup can with both ends cut out into the center of Dutch Oven.  Cut or tear the dough into about 1 inch pieces.  Then follow recipes below to make your favourite Monkey Bread.  Let rise & Bake at 350 for 20 minutes or until done and brown on the top.   Invert immediately and serve.

Pizza Monkey Bread
1 Package of Dry Onion Soup Mix
1 cup Parmesan Cheese
2 T. Italian Seasoning
Pepperoni, chopped 1/4 inch or any toppings
Pizza Sauce
½ cup melted butter

Add Onion Soup Mix, 1+ cups of Parmesan Cheese, a couple of Tablespoons of Italian Seasoning in a bowl (I use a zip top bag).  Butter your Dutch oven (or oil) .  Place the dough in the cheese mixture to coat - do it in batches for better coverage.  Put it into the prepared DO.  Mix in about 6 oz of pizza sauce and the pepperoni.  Dump the remaining cheese mixture on top.  Pour 1 stick melted butter over the top. 

 Pudding Monkey Bread

3 oz. pkg. pudding mix (not instant), any flavor. 

(butterscotch is a favorite)
1/2 c. melted butter
1 c. packed brown sugar
2 tbsp. milk

Sprinkle dry pudding mix over the rolls. Melt butter and add brown sugar and milk. Mix well and pour over rolls.

 Ice Cream Monkey Bread

2 tbsp. sugar
2 tsp. cinnamon
1/2 c. white sugar
1/2 c. brown sugar
1/2 c. butter
3/4 c. ice cream, any flavor

Sprinkle bread dough pieces with sugar and cinnamon. Bring sugars, butter (butter) and ice cream to a boil and pour over cut up bread dough.

 Walnut-Raisin Monkey Bread
Cinnamon and sugar mixed together
3/4 c. butter
3/4 c. brown sugar
1/2 c. chopped walnuts
1/2 c. raisins (optional)

Roll dough in cinnamon and sugar. Boil together butter and brown sugar. Add walnuts and raisins. Pour over rolls. Let rise until doubled. Bake at 350 degrees. Dump out on big plate

 Cinnamon-Nut Monkey Bread
1 stick butter
3 oz. vanilla pudding, not instant
1/2 c. brown sugar
1 tsp. cinnamon
1/2 c. chopped nuts, optional

Mx in bowl: vanilla pudding, brown sugar, cinnamon and nuts. Sprinkle mixture over rolls. Melt butter and pour evenly over roll dough.

 Jam Monkey Bread

1/2 c. chopped nuts
2/3 c. any flavor jam or marmalade
1/4 c. honey
2 tbsp. butter
In small bowl, combine nuts, marmalade, honey and butter. Cut bread each into quarters. Place half of bread in prepared pan. Spoon half of marmalade mixture over biscuits. Repeat with remaining ingredients.

 Citrus Monkey Bread

1 c. sugar
2-3 tbsp.orange or lemon juice concentrate
1 tsp. orange or lemon peel, grated
1/2 c. melted butter

Mix together sugar, juice and orange peel in small dish. Have melted butter in another small dish. Dip each biscuit in butter, then in sugar mixture and put in a Dutch oven. 

 Chocolate Monkey Bread
1 c. sugar
1 tbsp. cinnamon
1 tbsp. ginger
1 tbsp. nutmeg
1 c. light brown sugar
1 stick butter
Nuts, raisins, chocolate chips, etc

 Roll dough in cinnamon, sugar nutmeg and ginger. Lay in the bottom of a Dutch oven and alternate with , dough, nuts, raisins, chocolate chips, etc. Bring brown sugar and butter to a boil and pour hot mixture over dough. Bake at 350 degrees for 40 minutes.