Dutch Oven Peach Cobbler

It also works well in the oven!

(triple the recipe for a dutch oven)

1 quart of peaches with juice (or other fruit)

Combine:
1/4 c. soft butter
1/2 c. sugar

Sift together:
1 c. flour
2 tsp. baking powder
1/4 tsp. salt

Add all ingredients together with:
1/2 c. milk

Mix up into a thick batter.
Spray or line your dutch oven (or other pan)
Pour the batter on the bottom of the pan.
Pour a quart of peaches with juice on top of the batter.
You can sprinkle with sugar if you are using a tart fruit without a sweet syrup.

Bake at 375 degrees for 45-50 minutes.

For a dutch oven, remember to cook with most of the heat on the top, it is easy to burn the bottom.

Serve with fresh whipped cream.

[handed down from generations from Tim Abel]

Dutch Oven Potatoes

Like all dutch oven dishes, you can just bake this in your oven.

Cut 6 slices of bacon (or more) in small pieces and cook. Place on the bottom of your pan/dutch oven.

Add layers of sliced red potatoes and onions.

Add salt and pepper and season salt as you go.

Add 1 can cream of mushroom soup and 1 can cream of chicken soup.

Cook for about 1 hour on 350. Top with cheese.

from Grandpa Max

Dutch Oven BBQ Pork Sandwich

Dry rub:

2 Tbs salt

2 Tbs black pepper

2 Tbs dark brown sugar

2 Tbs paprika

½ Tbs cayenne

4 pound shoulder pork roast

2 cups apple juice

2 Tbs worchestershire

½ Tbs liquid smoke

½ Tbs garlic powder

Preheat oven to 325 degrees.

Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours.

Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour.

Remove from oven and let stand until cool enough to handle.

Shred the pork with a fork or tongs into bite size pieces.

*We like to serve on buns with smoked provolone cheese and a tomato.

*We also just cook in a dutch oven (without the aluminum foil) and charcoal.

from Paula Deen

Cornbread

This cornbread is best in a dutch oven, but I often just use a 9x13 pan and it is still great!

1 c butter or margarine

2 c sugar

4 eggs

3 c flour

4 tsp baking powder

2 ¼ c cornmeal

1 tsp salt

2/3 cup powdered milk

2 2/3 c water

Cream butter and sugar. Add eggs. Mix dry ingredients and add to butter mixture alternating with milk.*** Pour into well buttered 9x13 pan. Bake at 400 for about 30 min or until done. Sprinkle with brown sugar before baking. Serve with honey butter.

***I don't do this, I just mix it all together! I find it is also better when the butter isn't creamed, just cut in little chunks.