DESSERT RECIPES

DESSERT RECIPES

Dutch Oven Peach Cobbler
from the Internet - 11/2002
Makes: 6-12 depending on serving size
Prep Time: 15 minutes prep, 45 minutes cook

60 ounces of can peaches (2 cans)
1/4 - 1/2 lb brown sugar

1/4 cup cinnamon
1 lb yellow or white cake mix

12 inch Dutch oven

Light the charcoal. You will need about 30 coals. Use the same number of coals as the size of the Dutch oven on the bottom. In this case, a 12 inch Dutch oven uses 12 coals for the bottom. On top, use 1 1/2 times as many as the bottom, in this case use 18 coals on the top.
While the coals are heating, put the cobbler together.
Open the peaches and drain the juice - do not discard - the juice will be used later for mixing the cake mix. Spread out the drained peaches evenly in the bottom of the Dutch oven.
Sprinkle the brown sugar over the peaches to cover. Use about 1/2 pound of brown sugar if you want it sweet, which works great in small servings or with a scoop of vanilla ice cream on top. If you are not looking for you cobbler to be very sweet - try using only 1/4 pound.
cover with cinnamon, use it generously - about 1/4 cup. Cover the tops of the peaches completely.
In a mixing bowl, pour out the cake mix and slowly stir in the peach juice until the batter is smooth and slightly thicker that pancake batter. Spoon the cake batter over all the ingredients in the Dutch oven and smooth out evenly. Cover the Dutch oven.
By now the coals should be well lit. Arrange 12 coals for the bottom, set the Dutch oven on top, put 18 coals on top.
The cobbler is done when the cake mix is cooked all the way through. This will take 20-30 minutes. Check using a knife or spoon. It should be slightly golden brown on top.
Serve alone, or with ice cream, or whipped cream.

Banana Pudding
(from Cracker Barrel)
4/4/99
Makes a bunch! Number is parentheses are divided by 1/4
Prep Time: 15 minutes, should be made at breakfast and cooled in an ice chest all day

3 qts milk (for smaller amount, use 3 cups)
2 1/2 cups Easy Eggs (for smaller amount, use 1/2 + 1/8 cups)
1/2 cup vanilla extract (for smaller amount, use 2 tablespoons)
1 1/4 cup flour (for smaller amount, use 1/4 cups + 1 1/2 teaspoon)
2 1/2 cup sugar (for smaller amount, use 1/2 + 1/8 cups)
3 1/2 lb peeled bananas (for smaller amount, use 1 lb)
24 ounce Vanilla Wafers (for smaller amount, use 6 ounces)

Bring milk to 170 F.
Mix together in a separate bowl Easy Eggs, vanilla extract, flour, sugar. Add to milk. Cook until custard like.
Add peeled bananas.
Add Vanilla Wafers.
Cool for at least 8 hours.

Layer Cookies
12/21/2000
Prep Time: 45 minutes

1/4 cup margarine
1 cup graham cracker crumbs
1 cup coconut
1 cup chocolate chips
1 cup butterscotch chips
1 cup chopped pecans
1 can sweetened condensed milk

Melt butter and mix with crumbs. Press into the bottom of a Dutch Oven. Layer other ingredients, in order. Bake at 350F for 30 minutes.

Double Delicious Cookie Bars
12/20/2000
Prep Time: 45 minutes

1/2 cup margarine or butter
1 1/2 cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk
2 cups (12 ounces) semi-sweet chocolate chips
1 cup peanut butter chips

Preheat oven to 350F. Melt butter in oven. Sprinkle crumbs evenly over butter.
Pour condensed milk evenly over crumbs. Top with chips. Press down firmly.
Bake 25 to 30 minutes or until lightly browned.
Cool and cut into bars.

Dump Cake #1
4/2/02
Prep Time: 1 hour
The easiest cake you will ever make (and no mixing bowls to wash)!

20 ounces crushed pineapple in juice
1 can cherry pie filling
1 box yellow cake mix
4 ounces butter

Preheat the oven to 350 degrees.
Grease a Dutch oven (or a 9" x 13" baking pan - for a box oven treat)
Spread pineapple on bottom.
Spread pie filling evenly over pineapple.
Sprinkle the dry cake mix evenly over the pie filling.
Cut the butter into small pieces and place evenly over the cake mix (or melt it and drizzle it). Do not mix!
Bake for about 45 - 55 minutes, until the top is browned. Cut into squares to serve.

Dump Cake #2
from the kitchen of Carl Wust
Prep Time: 1 hour
The easiest cake you will ever make (and no mixing bowls to wash)!

4 cans peaches
1/2 cup cinnamon
1 cup sugar
vanilla - good dollop
Apple Pie Spice
1 box yellow cake mix

Preheat the oven to 350 degrees.
Grease a Dutch oven (or a 9" x 13" baking pan - for a box oven treat)
Add the ingredients above, in order, to the oven or baking pan, spreading each ingredient evenly. DO NOT MIX!
Bake for about 45 - 55 minutes, until the top is browned. Cut into squares to serve.

Spicy Dried Fruit Compote
4/18/02
Prep Time: 35 minutes
Serves: 8-10

2 8-ounce packages mixed dried fruits
1 cup raisins
2 1/2 cups orange juice
1/2 cup sugar
2 lemon slices
10 whole cloves
6 inches cinnamon stick

Cut up any large pieces of dried fruits.
In wok (or Dutch oven), place mixed dried fruits and raisins
Stir in orange juice and sugar. Bring to boiling.
Stud lemon slices with cloves; add to wok.
Add stick of cinnamon.
Reduce heat; cover and simmer about 20 minutes or until fruit is tender.
Discard lemon slices and stick cinnamon.
Cool slightly.
Serve with whipped cream.

Cream Cheese Casserole
5/18/02
Prep Time: 45 minutes
Serves: 8-10
From the kitchen of Cameron Scott

2 cans crescent rolls
2 8 ounce packages cream cheese
1 1/4 cups sugar
1 teaspoon vanilla
Optional: 1/2 can of fruit pie filling, try blueberry or apple
1 stick butter, melted
For topping: 1/4 cup sugar
1 tablespoon cinnamon

Spray casserole (Dutch oven) with spray cooking oil or coat lightly with oil
Roll out one can crescent rolls and spread in casserole
Beat cream cheese, sugar, and vanilla together and spread over rolls
Optional: spread can of pie filling over the cream cheese mixture
Place second can of crescent rolls over cream cheese mixture (or on top of fruit)
Top with melted butter
Mix the 1/4 cup sugar and cinnamon together and sprinkle over casserole
Bake for 30 minutes at 350 F.
Note: can be made the night before and cooked the next morning.

Sprite Cobbler
5/26/03
Prep Time: 45 minutes
Serves: 8-10

1 1/2 Sticks margarine
2 cups sugar
1 1/2 cups flour
1 can Sprite
1/2 cup powdered milk
4 cups fresh or canned fruit (drained) of your choice
4 teaspoons baking powder
1 teaspoon salt

In a Dutch oven, melt the margarine.
In a bowl, mix the flour, sugar, baking poser, salt, and powdered milk.
Stir in the Sprite.
Pour the batter into the Dutch oven. DO NOT STIR.
Spoon the fruit over the batter. DO NOT STIR.
Bake at 350 F for 30 minutes.

Strawberry Dessert
from the kitchen of Carl Wust
Feeds 10-12 Scouts
Prep time: 20 minutes; no cooking required, should be chilled before serving (make at lunch time and chill until dinner)

20 oz (2 pkgs) frozen strawberries
3 cups sliced fresh strawberries

3/8 cup white granulated sugar

12 oz cream cheese

1 1/2 cups confectioner's (powdered) sugar

24 oz (two 12 oz pkgs) whipped topping, thawed

18 oz angle food cake, cut in one-inch cubes

Combine frozen and fresh strawberries and white granulated sugar in medium bowl and set aside.
Beat cream cheese with wire whisk until smooth.
Gradually add powdered sugar, beating until blended.
Gently fold in whipped topping.
Place half of cake cubes in large bowl. Top with half of cream cheese mixture. Spread with half of strawberry mixture.
Repeat cake, cheese, and strawberry layers again.
Cover and chill to let the cake absorb moisture.

Apple Pecan Crumble or Crisp
Prep Time: 1 hour
Serves 8 -10

Filling
3 Granny Smith apples, peeled, cored, sliced (for texture)
3 Macintosh apples, peeled, cored, sliced (for sweetness)
[could also use Braeburns or Cortland]
Juice of 1 lemon
2 Tablespoons brown sugar
2 Tablespoons granulated sugar
1 Teaspoon cinnamon
1/4 Teaspoon nutmeg
Optional: 1/2 cup toasted pecans
Optional: 2 cups blackberry or blueberry or raspberry or cranberry (if you use cranberry, add 2 Tablespoons additional brown sugar)
Topping - the Crumble 1/2 cup margarine, softened 6 Tablespoons granulated sugar 1 Teaspoon ground cinnamon 1/2 Teaspoon vanilla Pinch ground nutmeg 1 cup all purpose flour Topping - the Crisp 1/2 cup margarine 1/4 cup white sugar 3/4 cup flour 1/4 cup brown sugar 1/2 cup quick rolled oats

Preheat the oven to 375 degrees.
Filling:
- Toss apple with lemon juice.
- Add remainder of ingredients for filling and toss lightly.
- Put in 9 x 9 x 1 pan or in Dutch oven
Topping:
- Combine margarine and sugar until light and creamy
- Mix in cinnamon, vanilla, nutmeg
- Add flour, blend with fingers until crumbs form
- Sprinkle over filling.
- For the crisp, sprinkle the oats over the mixture
Bake 25-30 minutes until light brown
Grease a Dutch oven (or a 9" x 13" baking pan - for a box oven treat)

Cobblers
from the kitchen of Carl Wust
Feeds 10-12 Scouts
Prep time: 10 minutes; Cook time: 45-60 minutes

There are many recipes for cobbler, some very old fashioned, some modern and easy. A wide variety of fruits can be used. Peach, apple, cherry, blueberry, and blackberry are popular. Be creative. In the following three recipes, you can substitute most fruits.

Basic Cobbler

1 cup sugar

2/4 cup flour

2 Tablespoons baking powder (if not using self rising flour)

Dash of salt

3/4 cup milk

2 cups fruit

1 cup sugar

3/4 stick of butter

Melt the butter in a foil lined Dutch oven.
Combine the first five ingredients in a bowl. Pour batter into the middle of the butter - DO NOT STIR.
Combine the fruit and sugar in a bowl. Pour mixture into the middle fo the batter - DO NOT STIR.
Bake at 350 F for 45-60 minutes.

Easy Fruit Cobbler

1/2 cup sugar
4-5 cups fruit

1 cup sugar
1 cup flour
1 1/2 stick butter
1 cup milk

Mix the 1/2 cup sugar and the fruit in a large bowl. Put into a Dutch oven.
Mix the remaining ingredients in a bowl and pour over the fruit.
Bake at 350 F for 35-40 minutes.

Even Easier Fruit Cobbler

4-5 cups fruit
Package of yellow cake mix

Put the fruit in the bottom of the Dutch oven.
Mix one package yellow cake mix according to package directions. Pour the batter over the fruit.
Bake at 350 F for 35-40 minutes.

Pineapple Upside Down Cake
from the kitchen of Carl Wust
Feeds 10-12 Scouts
Prep time: 20 minutes; Cook time: 45 minutes

1 Tablespoon of syrup from a can of sliced pineapples

1/2 cup water

Can of sliced pineapples

Small bottle of cherries

1/2 cup brown sugar

Yellow Cake mix - look at cake mix and make sure you have the ingredients to prepare it, except for the oil

Can applesauce

Combine the syrup and water in a cup
Pour the mixture in the bottom of a foil lined Dutch oven
Put a single layer of sliced pineapples on the bottom
Put a cherry in each pineapple slice hole
Sprinkle brown sugar over the pineapples.
Mix the yellow cake mix per the package directions, except substitute applesauce for oil (if the package calls for one cup of oil, add one cup of applesauce instead)
Evenly pour the cake mix over the pineapples
Bake at 350 F for 40-45 minutes
Take off the heat, allow to cool for 5-10 minutes. Turn over onto a plate.

Dirt Cake
from the kitchen of Carl Wust
Feeds 10-12 hungry Scouts
Prep time: 20 minutes; no cooking required, should be chilled before serving (make at lunch time and chill until dinner)

One pound box of Oreo cookies

8 ounce softened cream cheese (either buy the soft kind or let the cream cheese sit out for about an hour)

1 stick softened butter

16 ounce tub of Cool Whip

2 boxes Instant French Vanilla Pudding

3 cups milk

1 teaspoon vanilla

Take a large pan - I use a 9 x 12 cake pan that is 3-4 inches deep (you can buy an aluminum pan like this at the grocery store)
Crush the Oreo cookies. Layer half on the bottom of the pan.
Combine the cream cheese, the butter, and Cool Whip in a large bowl.
Combine the pudding, milk, and vanilla in a separate bowl.
Combine the contents of the two bowls together. Mix well.
Spread the mixture over the cookies.
Layer the remaining cookies on top of the mixture.
Refrigerate for 60 minutes or longer.

Caramelicious Turtle Brownies
from the package
Makes 24 Brownies
Prep time: 10 minutes prep; 30 minutes cook; 30-60 minutes cool

Brownies:
1 package Martha White chewy Fudge Brownie Mix

1/2 cup oil

1/2 cup water

1 egg

Topping
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans or walnuts (optional)

20 vanilla caramels, unwrapped

3 tablespoons milk

The Fudge Brownie mix makes an excellent dessert or snack all by itself, but for a real treat, try this recipe - straight off the package.
Prepare the brownies per the package directions, including cooking.
In a small pan over medium-low heat, melt the caramels with milk, stirring occasionally until smooth. Keep warm.
Sprinkle warm brownies with chocolate chips and nuts. Drizzle with hot caramel mixture. Cool completely.

Easy Fruit Cobbler
from the kitchen of Marie Diebold
Feeds 8-10 Scouts
Prep time: 20 minutes; cook time 30 minutes

1 cup sugar
dash of salt
2 tsp baking powder
1 cup flour
3/4 cup milk
1/4 cup margarine
3 cups of any kind of fruit, sweetened

Preheat oven to 400�F
Sift together dry ingredients and mix thoroughly with milk
Melt margarine in the oven.
Put fruit in oven..
Stir dough in with fruit.
Bake 25-30 minutes

Raspberry Cream Pie
from the kitchen of Regina Norton
Feeds 6-10 Scouts
Prep time: 15 minutes; cook time 20 minutes

Pre-made pie crust; 1/3 cup flour
1/2 cup sugar
tsp vanilla
2 eggs
1 1/3 cup sour cream

3 cups fresh raspberries OR 3 1/2 cups frozen (frozen work better)
: 3 tbsp soft butter
1/2 cup flour
1/3 cup brown sugar
1/3 cup pecans or almonds (optional)
dash cinnamon

Mix together flour, sugar, vanilla, eggs, sour cream
Carefully fold in raspberries
Put in pre-made pie crust
Bake at 400�F for 20 minutes
While this is baking: mix butter, flour, brown sugar, pecans, cinnamon
Sprinkle on top of baked pie
Cook additional 15 minutes
Serve with whipped cream

Quick Tiramisu (Tiramisu means "pick me up")
from the kitchen of Rachel Ray - 30 Minute Meals
Feeds 4 Scouts
Prep time: 15 minutes

Lady Fingers - 5 per serving
Leftover coffee
optional for the adults - coffee liquor
2 cups marscapone cheese (this cheese spoils easily)
1/2 cup confectioner's sugar
Cinnamon
Cocoa powder

Quick dip both sides of 3 Lady Fingers in coffee
Arrange them sticking up in a glass (plastic cocktail glass will make it look classy)
Lightly mix 2 cups marscapone cheese with 1/2 cup confectioner's sugar
Spoon mixture into glasses
Top with 2 Lady Fingers dipped one side (dipped side down)
Mix a little unsweetened cocoa powder with a little cinnamon
Dust the tops of dessert (a sifter works very well for this)
Chill and serve (set in your cooler until after dinner)

Slushey
from the kitchen of the Silver Fox Patrol
makes 1
Prep time: 10 minutes

Ice
Rock Salt
Gallon zip lock bag
Quart zip lock bag
Flavored drink

Place the drink in the quart bag
Place the ice in the gallon bag
Place the rock salt in the gallon bag with the ice
Place the quart bag inside the gallon bag
Make sure both bags are sealed tightly
Shake the bags for about 7 minutes
Enjoy

Magic Cookie Bars
from the Kitchen of the Bat Patrol - 1/27/04
Serves 12-18 (makes 2-3 dozen bars)
Preparation: 10 minutes; Cooking: 25 minutes

� cup (1 stick) butter or margarine
1� cups graham cracker crumbs

1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT Evaporated Milk)

2 cups (12 ounces) semi-sweet chocolate chips

Optional: Instead of 2 cups chips use

1 cup (6 ounces) butterscotch flavored chips

1 cup (6 ounces) semi-sweet chocolate chips

1-1/3 cups flaked coconut

1 cup chipped nuts

Melt the butter in the bottom of a Dutch oven.
Sprinkle the crumbs over the butter.
Pour the milk evenly over the crumbs.
Top with chips, coconut, and nuts
Press down firmly with a fork
Bake 25 minutes at 350�F. Cool and cut into bars