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Saturday, April 9, 2011

IDOS Spring Gathering & Open House

Today my family and I spent the day at the IDOS Spring Gathering & Open House. We had the opportunity to cook in what is called the “Taste of Dutch”. This is where anyone who would like to can come, cook in their Dutch Ovens and sample to the public. Due to the many activities, I was unable to sample all the dishes, but there were so many wonderful smells. I have to say, the Gentleman who watched the Orange Rolls being put together, that patiently waited until they were finished cooking, made my day with his reaction when I cut them for the public, the look of awe on his face, was what this is all about, sharing my love of Dutch Oven Cooking.

I made 50 copies of my recipes for everyone to take, and that was short lived, so for those who took down my blog here are the recipes I prepared. Time did not allow me to make the Sourdough Pizza Braid, needless to say I came home and made it for my family for dinner, it was wonderful, please feel free to change it up to however you’d like it. I did one Friday night that had Alfredo sauce and some leftover chicken and cheese, it was delicious.

 Taco Soup
1 lb ground beef
1 16oz can corn, drained
1 28oz can stewed tomatoes
1 28oz can kidney beans, un-drained
1 16oz can corn, drained
1 8oz can tomatoes sauce     
1 large onion
1 package dry taco seasoning mix
Optional – grated cheese, sour cream, tortilla chips

Brown ground beef in 12” Dutch oven and drain grease. Return to Dutch oven and add remaining ingredients. Stir well. Let simmer on stove, (or over about 10-12 coals) for 30 minutes to one hour to heat and blend flavours.  Serve hot. Sprinkle with grated cheese and crushed tortilla chips. Add a dollop of sour cream if desired.

Super Simple Apple Cobbler
3 Lg Cans Apple Pie filling
3 Cans Refrigerated cinnamon rolls (like Pillsbury®)

In a 12” Dutch oven dump all 3 cans of pie filling. Open cinnamon roll and separate them into the cinnamon rolls, then quarter them and sprinkle over the apples. Bake at 350° (17 coals on top 8 on bottom) till cinnamon rolls are golden brown, drizzle icing on top.

Cinnamon Almonds
2 C Raw Almonds                   
1 C Sugar
1 Tbsp Vanilla extract
1 Tbsp Cinnamon extract (not oil)
2 Tbsp Ground Cinnamon      
¼ C Water

In a Cast Iron skillet, place Almonds, sugar, cinnamon, extracts and water. Stir over a medium heat until moisture has evaporated and nuts look dry. Remove from heat and let cool.

These can be made with other nuts.

Orange Rolls
2 Cups of warm water            
1/2 Cup sugar
4 Teaspoons SAF dry yeast      
2 eggs
1 Teaspoon salt                       
1/3 Cup Vegetable oil
1 Tablespoon orange zest      
6 to 7 Cups of flour

Dissolve the yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the cooking oil or shortening, 2 eggs, 2 cups of flour and beat until smooth.
Stir in 3 more cups of flour and the orange zest. Begin kneading the dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a quarter to a half cup at a time. I used my Kitchen aid and added flour till it no longer stuck to the sides of the bowl.
Roll the dough into a rectangle that's 24 to 30 inches long by about 16 inches wide. Spread with soft butter and sprinkle with orange zest, nutmeg and sugar. Starting at the wide end, roll into a log.
Cut the cinnamon rolls into equal sized slices approximately two inch wide each or slightly more and place into two greased 9x13 pans. Put in a warm place to rise for 45 minutes.
Bake at 350 degrees for 25 minutes or until the cinnamon rolls are golden brown.
Allow to cool for 5 minutes and then turn out of the pans. In a 12” Dutch Oven cook with 17 coal on top and 8 on the bottom. 25-30 minutes or until golden brown.
Frost with;
1 pkg Cream Cheese              1/4 Cup Butter
1 Tablespoon Orange zest       2 Tablespoon Orange juice
2 Cups powdered sugar

Combine Cream Cheese, Butter, Orange Zest, Orange juice, mix powdered sugar.

Sourdough Pizza Braid
4 3/4 cups flour
3 tsp white sugar
2 1/2 tsp salt
2 ¼ tsp SAF dry yeast
1 cup warm milk
2 tablespoons margarine, softened
1 1/2 cups sourdough starter
1/3 C Olive oil
½ lb Shredded Mozzarella
Sun Dried tomatoes (to taste)
1 tsp Paprika
Chopped olives (to taste)
Fresh Basil thinly sliced
1 tsp garlic powder & 2 cloves minced
1 tsp Seasoned Salt
½ C Asiago
8 oz Sliced Pepperoni
Egg wash
1 extra large egg
1 tsp water

In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually; you may need more depending on your climate.

Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.

Punch down, and let rest 15 minutes. Roll out into a 18 x 24 rectangle, brush dough lightly with olive oil, score dough in 3 columns in the center column sprinkle dough with garlic powder, garlic, basil, and seasoning salt, sprinkle (in thin layers) on mozzarella and sun dried tomatoes (thinly sliced) and chopped olives.  lace in a lightly greased oval DO. Cover Dutch oven and let rise for 15 minutes.
Brush top with egg wash and sprinkle with Parmesan cheese
Place in Oval Dutch Oven. Allow to rise for 1 hour, or until doubled. Bake at 375 degrees F for 30 minutes, or till golden.

After all the cookin' was done there was a really great Auction, with some really neat items. Then a meeting for all the members of IDOS. It was very informative, as to how IDOS works. If you have any questions or want new ideas to do with your Dutch Ovens, I recommend becoming a member, you get quarterly an awesome newsletter with great recipes, and stories, trials and successes. Absolutely worth the investment of the annual fee. Check out

Have fun cookin’


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