Yummy dutch-oven-recipies that are easy

Anyone can make a yummy desserts with the right dutch-oven-recipies.

Dutch oven recipies

Very Berry Pie

12 inch dutch oven
10 to 12 top coals
12 to 14 bottom coals

Crust

6 cups of flour
1 1/2 teaspoon salt
1 cup lard
2/3 cup shortening
1/2 to 1 cup water
2 large sheets of parchment paper

Filling

2 cups fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries
5 tablespoons Clear Jell (not pectin)
3/4 cup sugar

1 teaspoon vanilla
2 tablespoons butter

Egg Wash

1 medium egg
1 teaspoon water

Raspberry Glaze

1 package cream cheese, 8 ounces
1 jar marshmallow cream, 14 ounce
5 tablespoon raspberry juice concentrate
12 fresh raspberries or 6 fresh strawberries, mashed

Crust: Combine flour and salt and mix well. Cut the lard and shortening into the flour until the pieces are the size of small peas. Stir in the cold water until dough forms a ball. Let the dough chill and rest while mixing the filling.

Filling: Combine sugar and vanilla with the clear Gel and mix well. In a separate bowl combine all the berries, layer and sprinkle sugar mixture over berries. Let the berries set to help the flavor mellow. Cover until the pie crust is ready.

Rolling Out Bottom Dough: Use half the dough to make a bottom crust. Roll to desired thickness. Cover the dutch oven with parchment paper then shape the dough to the sides and bottom of the dutch oven. Making sure to bring the dough up over the top edge of the dutch oven.

Berry mixture: Place berry mixture in the pie crust. place small pieces of the butter around the top of the berry mixture in the pie crust.

Roll Out Top Dough: to desires thickness. Cut vents on the top of the crust to allow the steam and the incredible aroma to escape.

Combining Two Crusts: Wet the top edges of the bottom crust before you place the top crust on. This will help to seal both layers together and create a good seal. Place the top crust on the pie and smooth the top crust against the bottom crust. Push the crust seams together sealing the edges. Trim the crust as desired.

Bake for 60 minutes, rotating the dutch oven and lid often to ensure even browning.

Egg wash: Mix the egg and water together. Then about 10 minutes before the pie is done. Brush the top of the pie with the egg wash. This helps to brown the pie crust.

Removing the Pie:Let the pie cool. Then hold onto the edges of the parchment paper and remove the pie from the dutch oven.

Raspberry glaze: Combine all ingredients for the berry glaze sauce. Whip sauce until smooth, drizzle over and enjoy just one of the many dutch-oven-recipies!

This is one of my favorite dutch-oven-recipies

dutch-oven-recipies

Dutch Oven Bread

12 inch Dutch Oven
16 top coals
7 bottom coals
1 cup warm water
2 tablespoons sugar
1 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon dry yeast
2 1/2 cups flour
1 egg

Dissolve yeast in water with sugar. Sift flour and salt together; then mix egg and oil together. Blend the egg mixture with the yeast and half the flour. Mix with a wooden spoon until smooth. Add the rest of the flour and mix until smooth. Knead; Cover and let the dough rise until double in size, about 30 minutes. Punch dough down and knead until smooth then place in the Dutch Oven.

Bake Until brown (20 to 25 minutes) with coals on top and bottom for 12 minutes. Then finish baking with the top coals only. You can leave the bread in the the cast iron pan or take it out when cutting. The bread is best eaten while its hot, just like most of the dutch-oven-recipies.

This is just two good dutch-oven-recipies. There are many cook books available for Dutch ovens .

Easy dutch-oven-recipies are yummy top of page

Easy dutch oven recipies

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