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40 Cal.
Posts: 429
07-06-05 01:14 PM - Post#137910    

40 Cal.
Posts: 429
07-21-05 10:07 PM - Post#144009    

    In response to Cookie


2- 20 oz. Cans cherry pie filling
1 yellow cake mix (18 oz.) or (two Jiffy mixes)
1- 8 oz. lemon-lime soda (drink 4 oz.)

Line a 12`` Dutch oven with foil. Pour in pie filling. Sprinkle cake mix evenly over filling. Pour pop over the cake mix. Stir gently to combine cake mix and pop only ( not pie filling ).
Bake 35 minutes until top is brown and springs back to the touch. Use approximately 9 coals on the bottom and 10-12 on the top.

Try Apple in one half, Peach in the other. Do not mix together.
Bake in oven for 30-35 minutes at 350*
Clean Up. Wad up foil Wash dirty spoon.

Submitted by BS

40 Cal.
Posts: 429
07-30-05 01:04 AM - Post#147463    

    In response to Cookie

Boil in a bag cake

Rule 1- Forget the instructions on the box. They are too complicated.

Rule 2- The basic mix is:

2 Cups cake mix
2 T powdered egg *
3/4 Cup water

After mixing the cake mix, boil-bake, 20 min. (at sea level). A fresh egg can be used in the place of powder.

Rule 3- For every 2000 ft. of elevation gain, add 1 min. to cooking time.

Steam in covered pot using freezer storage bags. One gallon for half a batch. Two gallon for big pots.

I divide a cake mix into two one gallon bags, and add
*1 heaping T of Soy Flour to each mix, and shake. Just add water, later. Keeps for weeks!

Use 1 in. of water. Some type of steamer grate must be used to support the bag.

Bag must be left open, DO NOT SEAL CLOSED!!!!!!!!!

You can not over cook as long as you do not boil out of water.

*Another good egg substitute to use in baking only, is to use 1 heaping Tbsp. Soy Flour dissolved in 2 Tbsp. water. This mixture may be used to substitute for 1 egg when baking.

Submitted by BS

40 Cal.
Posts: 429
12-10-05 05:27 AM - Post#203883    

    In response to Cookie

Pumpkin Pecan Dessert (for when you cant make up your mind whether you want pumpkin or pecan pie)

1 can of pumpkin or equivalent amount of mashed
1C Splenda Brown Sugar Regular Brown Sugar will work also, just isnt low glycemic.
1/4 tsp cloves
1/2 tsp cinnamon
1/4 tsp salt
3 egg yolks
(for low fat, discard one yolk, use 2)
3/4C chopped pecans
1/2C Steel cut oats
1 3/4 C soy milk -- Regular milk will work, just not low glycemic.
3 Tbsp melted butter
3 egg whites stiffly beaten

Combine pumpkin, sugar, spices, egg yolks, and salt. Stir in Pecans, oats, milk and butter. Fold in egg whites. Turn into individual baking dishes or custard cups. Set dishes in Dutch Oven with about an inch of water in it. This recipe will give you about 5 cups of batter, so you will need dishes/cups that will hold that much and fit in your dutch oven. Deep ramikens work good.

Submitted by: Bountyhunter

Edited by Cookie on 12-10-05 05:28 AM. Reason for edit: No reason given.

40 Cal.
Posts: 429
12-10-05 05:41 AM - Post#203888    

    In response to Cookie

WA’s Coyote Scat Munchums
(Don’t laugh until you’ve seen and tried them)

This is a great one for around the campfire after a long day of trekking and buckskinning.

2 cups brown sugar
1 cup butter or margarine
1/4 cup white corn syrup
1/2 teaspoon baking soda
14-16 ounce bag of Cheetos

Small cook pot
Large Dutch oven
Aluminum foil
Wax paper
Cooking Spray (Pam)

Line Dutch oven with foil sprayed with cooking spray, pour in the whole bag of Cheetos and set aside. Mix sugar, butter and syrup in a suitable campfire or gas stove safe container (large empty can will do in a pinch). Melt & stir in fire or on stove, then bring mixture to a boil for about 5 minutes. Remove from fire, add baking soda and stir. Pour over Cheetos and quickly toss them to distribute mixture evenly. Cover oven with lid and set coals (or briquets) top and bottom to bake at about 250 degrees for 1 hour, stirring every 15 minutes. Pour out on waxed paper sprayed with cooking spray. Quickly separate Cheetos pieces. Let cool.

And take plenty of fixings cause once your gang has tried them, one batch just won't be enough.

(You can try this at home by baking on a cookie sheet, but they just don't taste right with out the open fire, stars and days hunt gents.)

Submitted by Walks alone

40 Cal.
Posts: 429
01-01-06 01:47 AM - Post#214316    

    In response to Cookie

Pumpkin Crisp
1 sm. can pumpkin about 15 oz or so
1 cup evaporated milk
1 cup sugar
2 1/2 tsp. pumpkin pie spice
1 tsp. vanilla
Mix together and pour in the bottom of a 12 inch dutch oven.
Sprinkle the contents of a box of yellow cake mix over the pumpkin, do not mix up.
pour 1 cup melted butter over dry cake mix
sprinkle 1 cup chopped nuts over the top, and bake at 350 for an hour.

Submitted by Cookie

Posts: 13940
09-15-06 10:20 AM - Post#306752    

    In response to Cookie

Bread Pudding

2 cups milk
2 eggs(slightly beaten)
1/2 tsp. cinnamon or nutmeg or both
1 tsp. vanilla
1/4 tsp. salt
2 cups 1" cubed stale bread
1/2 cup brown sugar
1/2 cup raisins(if you like)

Combine milk,eggs,spices,vanilla and salt.Stir in bread. Add sugar and raisins.
Pour into 8" round pan. Put this pan into a larger pan on oven rack. Pour hot water into larger pan till 1" deep. Bake at 350 degrees for 45 minutes or till a knife inserted in center comes out clean.

Submitted by snake-eyes

Posts: 13940
09-29-06 04:11 PM - Post#312810    

    In response to Moderator

Pumpkin Pie

medium size pumpkin
six eggs
two cups whipping cream
half cup brown sugar
tablespoon molasses
nutmeg, ginger, and cinnamon to taste

Supposed to be a favorite of George Washington (what wasn't, though)

Get a medium size pumpkin. Cut the top off like making a jack-o-lantern, but don't carve a face in it. Scoop the seeds.

Mix six eggs, two cups whipping cream, half cup brown sugar, tablespoon molasses, and nutmeg, ginger, and cinnamon to taste together. Pour into the pumpkin and dot with butter (put slices of butter on it).

Put the top back on, and bake for an hour and a half or so at 350 degrees.

Serve a slice of pumpkin and some of the custard on a plate

Submitted by jaxenro

Posts: 13940
12-10-06 12:19 AM - Post#342774    

    In response to Moderator



Cocoa beans
Brown or white sugar, or molasses


Learned this at chocolate making demonstration at Colonial Williamsburg. Normally the demonstrators work as tradesman but that day was their “fun” day away from their ordinary trade. We watched the demonstrates removed the bean from the shell and then roast them in a steel (not cast iron) pan. The shell is then cracked with a steel roller (they had steel rollers in those days) and the seed extracted and crushed into a paste to which flavorings like refined white sugar and cinnamon or whatever fancies the taste of the maker are added. Brown sugar or molasses could also be used to sweeten it. It'’s allowed to cool and is then broken into smaller pieces for cooking.

The chocolate makers at Colonial Williamsburg (who won’'t sell their chocolate) told us that after theirs, this Mars made period chocolate is the closest thing you will get to period chocolate ($1.50 a stick or $5.95 for a four pack or $12 a bar at Colonial Williamsburg).

Final tip from the Williamsburg chocolate makers - the longer chocolate is allowed to sit, the richer the flavor. Who would have guessed that chocolate could be aged like wine?

Submitted by Gary

Posts: 13940
04-25-16 01:44 PM - Post#1562111    

    In response to Cookie

Quick & Easy Dutch Oven Apple Crumble


2 Cans Apple Pie filling (any fruit filling will do really)
1 BOX Instant Oatmeal Cereal, Cinnamon & Brown Sugar flavor
1 Stick butter, COLD
1 cup cold water.

Bowl, Dutch Oven (DO), wooden spoon, knife.


Dump the contents of the 2 cans of apple pie filling into the Dutch oven. Put the oven, uncovered on the fire to heat. When the filling gets hot let the sugar in the filling cook a short time, and carmelize just a bit, then take it off the fire.

Empty 8 of the packages of cereal into a bowl, and add just enough cold water to make a very stiff dough. CUT pieces of the butter into that dough, and mix with the spoon, but gently to not melt the butter but to leave small bits of it intact. (If you have a very large DO then add more of the packages of the cereal to stretch the dough)

Spoon the dough onto the hot apple filling, and spread to cover. Then place the lid on the Dutch Oven, and add a good pile of coals on top of the lid. Let bake about forty minutes or until the crust starts to toast. Serve

Not "authentic" but super easy to make in only a few minutes, and can cook while you make the rest of the meal.

Submitted by Loyalist Dave

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