Championship Dutch Oven Recipes



*Country Crown Pork with Wild Rice Stuffing and Cranberry Glaze

Meat

  • 1 (7-8 pound) crown pork roast
Pork Rub
  • 2/3 cup white sugar
  • 1 1/4 cups brown sugar
  • 1 tablespoon salt
  • 3 tablespoons coarsely ground black pepper
  • 4 1/2 teaspoons garlic powder
  • 2 tablespoons ground ginger
  • 1 tablespoon dry mustard
  • 4 1/2 teaspoons onion salt
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon crushed cayenne pepper
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon dried thyme, crushed
Preheat a 16-inch Dutch oven using 20 coals on the top and 15 on the bottom. In a bowl, combine ingredients for the pork rub, mixing well. Coat all sides of the roast with the pork rub. Add 1/2 cup water to the bottom of the Dutch oven. Place meat in the Dutch oven and put a ball made of aluminum foil in the center of the roast to keep its shape. Cook for 1 1/2 to 2 hours, or until internal temperature of roast reaches 145 degrees Fahrenheit.

Stuffing

  • 1/3 cup wild rice
  • 1 1/2 cups chicken broth
  • 1/4 pound sausage
  • 1/2 medium onion, chopped
  • 5 mushrooms, chopped
  • 1 1/2 stalks celery, chopped
  • 1 cup bread crumbs
  • 1/2 cup dried cranberries, chopped roughly
  • 1/4 teaspoon sage
  • 1/2 teaspoon oregano
In a 10-inch Dutch oven, cook the rice in the broth until tender (about 25 minutes) using 14 coals on the top and 7 on the bottom. Transfer the rice to a large bowl. In the same Dutch oven, brown the sausage, then add the onions and cook until clear. Drain and discard any fat. Move all stuffing ingredients to the bowl and mix. Add the stuffing to the center of the roast (removing foil ball first) about 40 minutes before the roast is done.

Cranberry Glaze

  • 1 (16-ounce) can cranberry sauce
  • 1/2 cup sugar
  • 1 1/2 tablespoons Clearjel®
  • 1 teaspoon dry mustard
  • 2 tablespoons water
  • 1/8 teaspoon salt
  • 1/2 cup cranberry juice
  • 1/2 teaspoon red food coloring
In a small Dutch oven, mash the cranberry sauce. In a bowl, mix the sugar and the Clearjel®, and then add the mixture and all other ingredients to the cranberry sauce. Bring to a boil over 10 coals. Cook until thickened. Spoon over sliced meat.


Baked Beans

  • 3 large (24-ounce) cans pork and beans
  • 1 large (16-ounce) can pineapple tidbits, drained
  • 1 green pepper, chopped
  • 1 medium onion, minced
  • 1 cup tomato sauce
  • 1 cup ketchup
  • 1 tablespoon prepared mustard
  • 1/4 cup Worcestershire sauce
  • 1/4 cup vinegar
  • 1 cup brown sugar
  • 1/2 pound bacon, cooked and cut up
Mix all ingredients in a 12-inch Dutch oven and bake using 9 coals on the bottom and 17 coals on the top. Change to new coals after 50 minutes. Cook for 1 1/2 to 2 hours. Stir often.


Beef Stew

  • 1 pound stew meat, cut into chunks
  • 1 medium onion, minced
  • 3 large potatoes, cubed
  • 3 carrots, cut into 1-inch lengths
  • 4 celery stalks, diced
  • 1 (14-ounce) can corn, drained
  • 2 small (8-ounce) cans tomato sauce
  • 1 envelope onion soup mix
  • 1 (10.75-ounce) can cream of mushroom soup
  • salt and pepper to taste
Heat a small amount of oil in a 12-inch Dutch oven. Brown the meat and then add the onions. Drain the oil, add all remaining ingredients, and mix well. Add 2 soup cans of water. Cook with 9 coals on the bottom and 18-19 on the top of the Dutch oven until vegetables are cooked, about 1 hour.


*Tori's Favorite Rolls

Dough

  • 1 cup hot water
  • 2 eggs
  • 1/3 cup melted butter
  • 3 tablespoons sugar
  • 4 1/4 cups flour
  • 1/2 cup sourdough starter
  • 2 teaspoons SAF® yeast
  • 2 teaspoons vital wheat gluten
  • 1 tablespoon salt
  • 1 tablespoon fresh rosemary, chopped
  • 1/3 cup green onions, chopped
  • 2 cloves garlic, minced
  • 1/4 cup Parmesan cheese
Topping
  • 1/2 cup melted butter
  • 1/2 cup Parmesan cheese
  • 1/4 cup green onions, sliced
In a large bowl, mix water, eggs, melted butter, and sugar until well blended. Add half of the flour and the rest of the dough ingredients, mixing well. Add the remaining flour to make a soft dough. Cover and let set for 20 minutes. Knead, and then cover and let raise for 1 hour.

Punch down and make into 12-14 balls all the same size. Dip the tops of the rolls in melted butter, then in the Parmesan cheese. Place in a greased 12-inch Dutch oven, cheese side up. Sprinkle sliced onions on top, then let raise to double in bulk. Bake using 9-10 coals on the bottom and 17 coals on the top for about 30 minutes, or until golden brown.


Cheesy Potatoes

  • 1/4 pound thick-cut bacon
  • 1 medium onion, diced
  • 2 cups sour cream
  • 2 cans cream of chicken soup
  • salt and pepper to taste
  • 2 cups cheddar cheese, grated
  • 2 (10-ounce) packages cubed frozen hash browns
Brown the bacon, reserving bacon grease; cut bacon. Cook the onions in bacon grease until they turn clear. In a large bowl, mix together bacon, onions, sour cream, soup, seasonings, and 1 1/2 cups of cheese. Finally, mix in the hash browns.

Spoon the mixture into a 12-inch Dutch oven and sprinkle the remaining cheese on top. Bake using 16 coals on the top and 8 underneath for 45-50 minutes, or until cheese is golden and bubbling.


*Spiced Apple Pear Pie

Crust (make 2 separate recipes)

  • 2 cups flour
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 2 tablespoons butter
  • 5 tablespoons water
  • coarse sugar, to sprinkle on top of crust
Cut the dry ingredients with shortening and butter until it reaches the consistency of peas. Add the water, working in gently. Work as little as possible, then put mixture in plastic wrap and chill.

Filling

  • 1/2 lemon
  • 6 baking apples
  • 3 pears
  • 2/3 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • generous pinch nutmeg
  • 1/4 cup unsalted butter
  • 14 cup flour
  • 1/2 teaspoon vanilla extract
  • 1 large egg, beaten
Finely grate lemon rind and set zest and remaining lemon aside. Peel, core, and slice both the apples and the pears to 1/2-inch slices. Squeeze the lemon juice over the fruit, and then toss with sugar, cinnamon, ginger, salt, and nutmeg.

Melt the butter in a 12-inch Dutch oven. Add the fruit, stirring until the sugar dissolves and juices simmer (using 12 coals on the bottom). Reduce heat to 8 coals and cook 10 minutes until the fruit softens and juices reduce some. Sprinkle and mix in the flour and cook 2 minutes more to thicken juices. Stir in the vanilla and lemon zest.

Roll out 1 pie crust recipe to 1.4-inch thickness. Place in a 10-inch Dutch oven, covering the bottom and 2/3 up the sides. Spoon in the filling. Roll out the top crust to 1/4-inch thickness, cut into strips, and arrange into a lattice. Trim excess and seal edges with water. Brush top crust with the beaten egg, then sprinkle with sugar.

Bake with 18 coals on the top and 12 coals on the bottom for only 15 to 20 minutes, then reduce the heat to 14 coals on the top and 8 coals on the bottom. Bake until the crust is golden brown and the pie filling bubbles, about 30 more minutes.


Terry's Old English Brownies

Brownies

  • 1/2 cup powdered baking chocolate
  • 1 cup melted butter or margarine
  • 2 cups sugar
  • 4 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 2 1/4 cups flour
Topping
  • semisweet chocolate chips
  • chopped pecans or walnuts*
In a bowl, mix chocolate and butter together; add sugar and mix again. Beat in eggs one at a time (this is very important). Add remaining ingredients and mix only until moistened.

Pour into a well-greased 14-inch Dutch oven. Sprinkle nuts and chips evenly over the top of the brownies. Bake, using 19 coals on the top and 8 coals on the bottom, for approximately 30 minutes, or until a toothpick inserted comes out with a few fudgy crumbs on it. Cool 5 minutes before turning out on a cardboard round, then slide brownies onto a cooling rack. There is no need to frost, and it looks great!

*You can use any kind of nut. Also, try mint chocolate chips or a combination of white and dark chocolate chips.


Peach Raspberry Pie

Crust

  • 4 1/2 cups flour
  • 2 cups shortening
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup hot water
  • 1 egg, beaten
  • coarse sugar, to sprinkle on top of crust
Filling
  • 1 1/2 cups sugar
  • 7 tablespoons Clearjel®
  • 2 (14-ounce) packages frozen peaches, thawed
  • 2 cups fresh raspberries
  • 1 teaspoon almond extract
  • 2 tablespoons lemon juice
  • 2 tablespoons butter, cubed
In a large bowl, mix the sugar and the Clearjel®. Gently add the fruit, almond extract, and lemon juice. Stir just enough to combine the ingredients.

Cut the shortening, flour, and salt together using a pastry cutter until the crumbs are the same size. Add water and gently toss with a fork, just to moisten. Knead dough a few times and divide it into two balls. Cover one and roll the other out to a 1/4-inch thickness on a floured board. Place in 12-inch Dutch oven and cover the bottom and 2/3 way up the sides.

Spoon in the filling and sprinkle the cubed butter on top. Roll the other ball of dough to a 1/4-inch thickness and cut into strips. Place the strips on the top of the filling in a lattice pattern and seal the edges of the crust with water. Brush the crust with the beaten egg and sprinkle with sugar. Bake using 15-18 coals on the top and 9 coals on the bottom (arranged in a circle) for 45 to 50 minutes, or until filling is bubbling and crust is golden brown.

Note: All recipes use coals as their source of heat. To heat the coals, dowse them with lighter fluid, light them, and let them burn until gray.



* Denotes Terry and Tori's winning recipes from the 2009 International Dutch Oven Society's World Championship
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