Cast Iron Recipes

The other thread was getting me hungry enough and someone suggested recipes, so here we go!

Mountain Man Breakfast

This is kind of a casserole made in a dutch oven. I make it often while camping and also at home occasionally. I don't have any exact measurements, just use what you have on hand and adjust portions and seasonings as needed.

Fry up some bacon pieces and sliced onions until the bacon is to your preferred tenderness and the onions are clear. Remove the bacon/onion mixture from the pan and drain the fat out. Pour a bag of frozen hash brown potatoes into your dutch oven and fry until they're however done you prefer. I usually add vegetables sometime during the potato cooking, usually sliced peppers and mushrooms, but also what ever's on hand. Once the potatoes/veggies are done, add the bacon/onion mixture to the dutch oven and stir so all the goodies are evenly distributed. Preheat the oven to 350-ish or put coals on top of your lid to preheat it sometime in here. Whip up a mess of eggs and pour them into your dutch oven, so they just cover the potatoes and everything. Add your lid with coals on it or toss the whole thing in the oven. When the eggs are done it's time to eat. I add grated cheese to the top and sometimes crunched potato chips, then put the lid back on and wait for the cheese to melt. Mmmmmmmmm good!

:buddies:

I took this one from Byron's Dutch Oven Recipes website. And modified it a little.

Mississippi Mud Cake (Deluxe)

1 yellow cake mix; prepared as directed

Mud
1/2 cup cocoa powder
2 cups brown sugar
1 cup hot water
2 tsp. vanilla
1 tsp. cinnamon

Topping
10 oz. bag semi-sweet chocolate chips
10 oz. bag butterscotch chips
3/4 cup chopped pecans
1 cup mini marshmallows
powdered sugar

Line the bottom and sides of a 12" Dutch oven with heavy foil. To the oven add prepared cake mix.

Prepare The Mud: In a separate bowl combine all "Mud" ingredients and stir until well mixed. Pour mud mixture over the cake batter.

Bake: Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 60-90 minutes replenishing coals after 60 minutes if cake is not done. Sprinkle chocolate chips, marshmallows, and pecans over top of cake about 5 minutes before cake is done.

Dust top of cake with powdered sugar just before service.

Serve warm with whipped cream.

Serves: 10-12

Peach Cobbler
Serves 6 to 8

2 -29 oz. canned peaches, sliced (or 6-8 cups fresh fruit)
½ cup (or 1 cup if using fresh fruit) + 2 tablespoons sugar
2-3 teaspoons cinnamon
6 tablespoons butter
3 cups Jiffy Mix (or Biscuit Mix)
2 eggs
1 cup milk (or Half/Half)

First Line Dutch oven with aluminum foil and make sure you have a clean place to set the lid that can withstand melting. For a 10 inch Dutch oven, place 13-14 coals on lid and 9-10 under the oven, evenly spaced. Number of coals needed also depends on wind/temp conditions. After setting oven up with coals, put peaches in with no more than ½ cup of the juice. (Any canned or fresh fruit can be used. If fresh fruit is used, place 6 to 8 cups of sliced fruit or berries and 1 cup of sugar. Add ½ cup water in place of the canned juice.) Sprinkle ½ cup sugar and 1-2 teaspoons of cinnamon on fruit (More or less to taste). Place lid back. While oven is heating up, melt the 6 tablespoons of butter. Put 3 cups of jiffy mix, 2 eggs, melted butter, 2 tablespoons of sugar, 1 teaspoon of cinnamon (More or less to taste), and 1 cup of milk in a mixing bowl and mix thoroughly. Drop dough one spoonful at a time on top of fruit as evenly as possible to cover the fruit, do this quickly to retain heat. Do not spread or smooth out dough. Replace lid. Check in 5 minutes, there should be no visible change on the surface of the dough. If a crust has started to form, it is too hot, remove some coals. Check in 10 minutes, if there is a very light crust starting to form, the heat is just right. If crust is brown, remove some coals. If there is no crust forming, add more coals. Check after 20 minutes, the dough should be starting to turn a light brown. If it is a dark brown, remove most of the coals from the lid. If there is no browning, add more coals to the lid. Check periodically, but quickly to prevent loss of heat. It should be done in about 35-45 minutes. Test dough with toothpick. If it comes out clean or with crumbs, it is done. Remove all the coals from oven and allow oven to cool to a safe temperature before serving.

This is a common recipe, but this recipe is from other's recipes,experience, and preference but of course can be tweaked.