Dutch Oven Peach Cobbler

12 fresh sliced peaches
1 T cinnamon
2 pkgs white cake mix
16 oz 7-up

Place peaches in Dutch oven and sprinkle with cinnamon. Cover with cake mix, then gently pour 7-up over the dry mix. Cover and cook for 60 mins at 350 degrees, which is about 8 coals underneath and 15 on the top of your Dutch oven.

Tim Croall

Easy Dutch Oven Peach Cobbler

1 box cake mix
2 29 oz cans sliced peaches
3 eggs
1 cup sugar
1/2 cup brown sugar
Oil: 1/3 cup plus 1 T
1 teaspoon cinnamon
water

Mix the cake mix, 3 eggs, 1 and 1/3 cup water, 1/3 cup oil.

Preheat oven over 8 burning coals. Add 1 T of oil and ½ cup of brown sugar to the Dutch oven.  When the sugar has melted, add the peaches (add no more than 1/2 cup of the juice). Add 1 cup sugar and 2 teaspoons cinnamon. Stir.  Pour the cake batter onto the peaches slowly.

Put the lid on the Dutch oven and add 12 burning coals to the top of the lid. After 15 minutes, remove oven from the bottom coals but continue baking with the lid coals until cake is brown and cake is done (check with toothpick). Allow cake to cool 30 minutes before serving.

Peach-Orange Dump Cobbler

1 (30 oz.) can sliced peaches
1 yellow cake mix
2 (8 oz.) cans mandarin oranges
1 can Orange soda
2 tsp. cinnamon
4 Tbs. Butter (cut into pieces)
¾ cup brown sugar
Vanilla ice cream

Line a Dutch oven with heavy-duty foil. Add drained peaches, drained oranges, and cinnamon to the Dutch oven and stir. Sprinkle the brown sugar over the fruit.

Dump cake mix in a pile over the center of the fruit. Make a well in the center of the cake mix. Pour the orange soda into the well. Stir into the cake mix to moisten. Spread the mixture evenly over fruit and dot the top with butter.  Place the lid on the Dutch oven and bake using 8-10 briquettes on the bottom and 14-16 briquettes on the top for 45-60 minutes.

Serve warm with vanilla ice cream.

Dutch Oven Peach Cobbler Recipes is a post from: Outdoor Cooking Magic

Dutch Oven Peach Cobbler Recipes is a post from: Outdoor Cooking Magic

Make sure to get a ripe pineapple. Look for one that has a nice smell and has crisp green leaves. Prepare the pineapple by cutting off the top and outer skin and coring. Cut into ¾ inch rings or slice into quarters lengthwise (top to bottom) and slice each quarter into four pieces to create wedges.

Make a glaze to be used on the pineapple. You can put it on prior to cooking or use it as a glaze after cooking. If using prior to cooking, brush each side of each pineapple piece with the glaze (you can also marinate overnight in a zip-lock bag). Here are some suggestions for glazes:

• 3 tablespoons honey, 1 tablespoon lemon or lime juice
• 1 tablespoon melted butter, 1 tablespoon brown sugar, 1/8 teaspoon ginger
• 2 tablespoons vegetable oil, ½ cup honey, 2 tablespoons lime juice, 2 teaspoons fresh ginger, 1 teaspoon soy sauce.
• 4 tablespoons molasses, 4 tablespoons melted butter, 2 tablespoon lime juice ½ cup brown sugar, 1 tablespoon lime juice, 1 tablespoon lemon juice, ¼ teaspoon cinnamon
• 1 can coconut milk, 1 ½ cups sugar, 2 teaspoons cinnamon

A variation on the glaze method is to dip the pineapple rings in a mixture of melted butter and lime juice and then into a mixture of brown sugar and cinnamon. Shake off the excess sugar and they are ready to go on the grill.

Spray the grill with non-stick cooking spray. Put the pineapple on the grill and cook for about 4 minutes on each side. Cook only until the outside starts to turn brown and grill marks appear. Don't overcook or it will turn mushy. Remove from the grill and brush with glaze one last time. Serve as is or with a scoop of vanilla ice cream or fruit sorbet. It doesn't get much better than this!

Grilled Pineapple is a post from: Outdoor Cooking Magic

Grilled Pineapple is a post from: Outdoor Cooking Magic

To core an apple, I take a paring knife and, from the top, cut around the core of the apple, but not all the way to the bottom.  Then take a spoon, and use it to remove the core that you just cut around.  It helps if you don't break through to the bottom of the apple.  If possible, leave the bottom of the apple intact.  Also be sure to save a portion of the top of the core that you cut out.  This will be used to keep the filling from leaking out of the apple while you are cooking it.

After you remove the apple core, fill the center of the apple with your favorite filling.  I often use cinnamon and sugar, but there are many other possibilities.  You might like to try brown sugar, red hots, marshmallows, nuts, raisins, caramel, or anything else that you might be able to imagine.  After filling the center of the apple what you're filling, put the top of the core back on.  Now wrap the apple in heavy duty aluminum foil.

After the apple is all ready to go, put it in the coals of your fire.  It may take 45 to 60 minutes to cook the apple.  You might also try cooking the apples in a Dutch oven.  The heat may be a bit easier to regulate, since the apples are not in direct contact with the coals.

After the apple is done them, remove from the fire opening alone foil and enjoy a delicious, hot, baked apple!

Enjoy,

Cooking Baked Apples is a post from: Outdoor Cooking Magic

Cooking Baked Apples is a post from: Outdoor Cooking Magic