April 2016 - Garden Seeds and Honey Bees

Dutch Oven Apple Cobbler

Dutch Oven Apple Cobbler

*
*6 tablespoons Butter, sliced

*2 cans Apple Pie filling

*2 Yellow Cake Mixes

*1 1/2-2 cups Lemon Lime soda (my homemade apple pie filling had more liquid than the canned so, I used the lesser amount.) add more soda if it appears to dry, some cake mixes have more ounces in them than others.

*
In a small (10 inch) camp style dutch oven with lid, so that it can hold hot briquets and legs to the bottom of the Dutch oven to place briquets under. Also a handle on the Dutch oven for lifting, lid lifter and heavy duty hot pads.

*
Line the Dutch oven with aluminum foil.

*
Add to the line foiled Dutch oven 3 slices/tablespoons of butter. Layer evenly 2 cans apple pie filling, cake mixes and pour lime soda over the top of the cake mixes. Then add 3 tablespoons of butter to the top after stirring the top slightly to make sure there is enough liquid to make the top moist.

*
Cover Dutch oven with the lid.

*
Bake in a pre-heated oven 350*F. for 30-45 minutes or outside in a fire pit. Note: If you bake the apple cobbler in the oven it is best not to use a Dutch oven with legs.

*

If using a fire pit: Place hot coals/briquets in a fire pit, spacing evenly (around 8-10 hot briquets) forming a circle shape as to the size of your Dutch oven and set dutch oven over the coals and place about (15-18) hot briquets, add more as needed. Cooking 45 minutes to 1 hour, checking after 30 minutes and check every 10 minutes after that until done.

Note: Be careful not to put to many briquets under the dutch oven, you don’t want to burn the bottom. Also, the Dutch oven pictured below doesn’t have legs but it is best to use a Dutch oven with legs.

See Utah State extension service for more information on Dutch oven cooking
Dutch Oven Apple Cobbler

Not the best picture, but it’s dutch oven cooking.

Dutch Oven Apple Cobbler

Another recipe option is to use homemade apple pie filling instead of canned store bought filling. You could also use cherry or blueberry pie filling.

Dutch Oven Apple Cobbler

Enjoy!

Lindy

Creamy Mushroom Pasta

Creamy Mushroom Pasta

*
*1 box 16 ounce Fettuccine Noodles, make according to directions on box or package, drained (rinsed if desired) and set aside

*4-6 slices Bacon, cooked until slightly crisp, chop into bite size pieces (optional topping) and set aside

*Cilantro, chopped and set aside for garnish

*

Caramelized Onions:

*
*4 tablespoons Extra Light Olive Oil

*1 medium-large Yellow Onion, julienne style

*
Sauté onions on medium low heat in (medium cast iron skillet) olive oil until caramelized. This could take about 30 minutes and set aside. (I like to use a cast iron skillet.)

*

Sautéed Mushrooms:

*
*3-4 tablespoons Extra Light Olive Oil

*1 carton 16 ounce sliced (Baby Bella’s) Mushrooms

*1/4 cup Balsamic Vinegar, Full Circle Organic

*4 cups Fresh Spinach Leaves

*
In a large cast iron skillet sauté mushrooms in olive oil for about 15 minutes on medium low heat. Then add balsamic vinegar sauté for another 1-2 minutes, then add the spinach just until leaves begin wilting. Add caramelized onion mixture and drained noodles to this mushroom mixture and set aside and make the creamy sauce.

*

Creamy Sauce:

*
*2/3 cup Heavy Cream

*1/3 Milk

*1 cup grated Parmesan Cheese

*Sea Salt and Fresh ground Black Pepper to taste

*
In a sauce pan add the cream, milk and Parmesan cheese. On medium-low heat until cheese is melted and add the salt and pepper.

*
Then Pour the cream sauce over the combined sautéed onions, mushrooms and drained noodles. Heat until warm, then top with bacon bits, cilantro and serve.

*
Serves 4-6

Recipe adapted from Julia Salbum

Creamy Mushroom Pasta