Peach Cobbler
Tuesday, August 1st, 2006Ingredients
- 3 large cans peaches (29 ounce size)
- 2 yellow cake mixes
- 1 cup brown sugar
- 2 tablespoons cinnamon
Instructions
Spray inside of 14″ Dutch oven with cooking spray.
Drain juice from peaches into a large bowl. Place drained peaches in the Dutch oven.
Sprinkle brown sugar and cinnamon over peaches.
Mix peach juice and cake mixes (do not make the cake batter according to the directions on the box). Pour batter over peaches.
Bake for 50 minutes with 14 briquettes on the bottom and 18 on the top. Serve warm with ice cream.
Yield: 20-25 servings
Recipe compliments of:
Don Hartley, Mt. St. Helen’s Chapter of International Dutch Oven Society
Columbia River Mud Pie
Mud Ingredients
- 1/2 cup dry baking cocoa
- 2 cups brown sugar
- 3 cups hot water
- 2 teaspoons vanilla
1 Chocolate cake mix, with eggs and oil (add according to box instructions)
Topping Ingredients
- 1 small package chocolate chips
- Nuts
- Whipped cream
Instructions
Mix cake mix according to the directions on the box.
Mix “Mud” ingredients together in a separate bowl.
Spray inside of a 12″ Dutch oven with vegetable spray and pour in the cake batter.
Pour “Mud” over the batter. Do not stir.
Cook about 55 minutes using 12 briquettes on the top and 8 on the bottom.
Remove lid, sprinkle the chocolate chips and nuts on top.
Replace lid, put bottom coals on the lid and continue to bake for another 10 minutes.
Remove coals and let stand for at least 20 minutes. Serve with whipped cream.
Recipe compliments of: Don Hartley, Mt. St. Helen’s Chapter of International Dutch Oven Society
May 16th, 2008 at 5:33 pm
how to get a six pack…
Thanks for sharing….