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# Dutch Oven Breakfasts

### Debbie Hair

#### Photographs by Susan Barnson Hayward

Dutch Oven Breakfasts

Digital Edition 1.0

Text © 2013 Debbie Hair

Photographs © 2013 Susan Barnson Hayward

All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

Gibbs Smith

P.O. Box 667

Layton, Utah 84041

Orders: 1.800.835.4993

www.gibbs-smith.com

ISBN: 978-1-4236-3229-0

Eat breakfast like a king, lunch like a prince, and dinner like a pauper.

Adelle Davis

This book is dedicated to:

Dick and Pam Stucki, for teaching me Dutch oven magic; Cindy Ayres, for teaching me how to play with my food; and my mom, Sharon Duncan, who always let me explore my love of cooking.

A note of thanks to my family and the Dutch oven folks who have been a constant source of encouragement for my Dutch endeavors.

# Dutch Oven Breakfasts

**Table of Contents**

Introduction
Eggs

Denver Omelet
Italian Sausage Omelet
Tapas, A Spanish Omelet
Spanish Scrambled Eggs
Picture Perfect Eggs and Toast
Classic Quiche Lorraine
Blue Cheese Quiche
Easy Crust-less Quiche
Eggs Benedict
Potatoes

Cowboy Creamies
Breakfast Burritos
German Potato Pancakes
Sunrise Potatoes
Potato Spears
Dutch Oven Sparkling Potatoes
Firehouse Hash
Breakfast Hash
Scotch Eggs
Pancakes, French Toast, and Crepes

My Favorite Pancakes
Hootenanny Pancake
Stuffed Pancakes
Fluffy Apple Pancake
French Toast Souffle
French Toast Dumplings
Aebleskivers
Strawberry and Cream Crepes
Chocolate Crepes
Breads and Pastries

Banana Bread
Banana Nut Bread
Aloha Bread
Cranberry Orange Nut Bread
Baking Powder Biscuits and Gravy
Sausage Biscuit Bites
Sausage Breakfast Bread
Brioches du Citron
Doughnuts
Cinnamon Hazelnut Braid
Cinnamon Bread
Cinnamon Rolls
Sausage Loaf
Apple Cinnamon Braid
Scones
Louisiana-Style Beignets
Danish Pastry
Breakfast Casseroles

Baked Omelet Squares
Mock Souffle
Michael's Layered Mountain Man
Favorite Mountain Man Breakfast
Cornbread Breakfast Casserole
Quick Breakfast Casserole
Brunch Egg Casserole
Scrambled Egg Casserole
Sausage Potato Casserole
Pennsylvania Dutch Casserole
Rice and Sausage Especial
Family Favorites

Bread Pudding
Rice Pudding
Old-Fashioned Bread Pudding
Welsh Rarebit
Apple Pudding
The Basic Omelet
Metric Conversion Chart

# Introduction

Magic! I love magic and trying to figure out the sleight of hand. Dutch ovens are magical. I remember as a young girl watching Dutch oven cooks work magic and then placing the best food on our plates. When I moved to Utah, some of my new neighbors were legendary Dutch oven cooks. They allowed me to tag along on a few of their catering gigs to "help" them cook. From these experiences, I was able to learn the sleight of hand. That is, the technique of producing fabulous food from the cast iron vessel. The trick is using a good recipe, quality ingredients, and understanding proper heat control. I hope this book helps you enjoy the magic!

### Dutch Oven Heat Control

Dutch ovens are well known for their baking capability, but they also can be used for simmering, boiling, sautéing, broiling, deep frying, and even freezing ice cream.

The number one rule of Dutch oven cooking is that it is easier to add heat to a Dutch oven than it is to cool a hot oven down. Start with a conservative number of coals and then add more if necessary.

When baking, the heat source comes from both underneath and on top of the Dutch oven. See the below chart for a handy guide to know how many coals to place underneath the oven and how many coals to place on top of the oven to achieve a specific baking temperature. Place the bottom coals in a ring about the size of the oven. Set the oven over the ring and then place the top coals on the lid along the flange in a ring toward the outer edge.

**When simmering and sautéing** , the heat source comes from underneath the Dutch oven. Use the diameter of the oven to determine the number of coals that should be placed under it. The general rule is the diameter times 2. For example, a 12-inch Dutch oven would need 24 coals. If you need a slower simmer or sauté, reduce the number of coals by 4.

**When deep frying** , the heat source comes from underneath the Dutch oven. A full bed of coals is necessary. Use a thermometer and adjust the number of coals to achieve 375–400 degrees. Begin with number of coals equaling the diameter of the Dutch oven doubled and add from there.

**When broiling** , all the heat is on the lid. Use the number of coals equaling the diameter of the Dutch oven doubled.

The above information is a good starting point; however, you often need to make heat adjustments due to weather conditions. If cooking when the weather is cooler than 60 degrees, you will need to add a few more coals—1 underneath the oven and 2 on the lid (more if using a large oven). If cooking in 90 degree weather or above, consider reducing the number of coals.

If cooking in high altitudes, add more heat. Cooking times will also take longer.

No matter what the conditions, always keep your eye on your pots and adjust as necessary. And as Dutch oven expert Colleen Sloan teaches, "You will not need a timer to tell when your dishes are done. Your nose will tell ya!"

### Useful Tools

Gloves with long sleeves for protecting hands and arms from the heat.

Lid lifters for lifting very hot lids.

Long handled tongs for moving hot coals.

Trivets to set the lid on so that it is not on the ground. Trivets can be used to keep hot ovens off tables and will also hold your lid upside down so it can be used as a griddle.

A whisk broom to brush the ashes off the lids of the Dutch ovens.

A cook table is great. It lifts your work area off the ground and prevents you from bending over so much.

A metal bucket to hold the spent coals.

A windbreak of some type to help keep your coals burning evenly on a windy day. I use old license plates and stand them on end. The windbreaks provided with cook tables are often too short to protect the coals on the lid of the Dutch oven. A binder ring can be used to connect the plates together.

### Helpful Hints

#### Lighting coals

The standard method for lighting coals is to stack the number of needed coals in a pyramid. Soak with lighter fluid and then light with a match and let them burn until the corners of the coals become white.

But my favorite way to light the coals is a bit easier—use a charcoal chimney (or sometimes called a basket) and a propane stove. Place the number of coals needed in the chimney and set on the stove. Light the stove and turn the flame up high. Let the coals burn for about 5 minutes and then shake the chimney so that the top coals shake down to the bottom. Put the chimney back on the flame for a few more minutes. When the corners of the coals are white, they are hot and ready.

#### Seasoning your Dutch oven

Most Dutch ovens come preseasoned, but I prefer to clean and oil any new oven. This is also how you prepare a new Dutch oven that has not been preseasoned. Wash, rinse, and dry your Dutch oven and lid. Rub a layer of oil on the inside and outside of your oven and lid and bake in a 450 degree oven for 30 minutes. The oil may smoke as it is burned into the pores of the Dutch oven. After the oven has cooled, wipe off any excess oil and store with paper towels placed inside your oven. Allow the edge of the paper towels to partly hang outside the oven. This will allow for air circulation and will prevent rust from forming.

#### Cleaning your Dutch oven

Cleaning a Dutch oven is fairly easy. Scrape out any leftover food with a stiff plastic brush or plastic scraper and rinse oven with warm water to completely remove any food particles. Dry oven over heat (over open flame, coals, or in your kitchen oven) just long enough to completely dry your oven. Wipe with an oiled cloth to coat oven with thin layer of oil. This will protect the seasoning and prevent rusting. Do not be tempted to use too much oil. If you use too much oil or store for a long period of time, the oil may turn rancid.

#### Storing your Dutch oven

After you clean your Dutch oven, place a couple of paper towels in the bottom and up the sides of the oven and allow an edge to hang out under the lid so that air can circulate. Store ovens in a cool dry place.

#### Biscuit tips

It is easy to overwork biscuit dough. Overworked dough will cause the biscuits to turn out tough.

Use a fork to cut in shortening into the dry ingredients.

When adding liquids, use a fork and work quickly.

Knead dough only a few times and roll dough only as many times as it takes to get desired thickness.

Biscuits will rise better if the dough is cut without using a twisting motion, and cut biscuits as close together as possible. Be gentle when pressing the dough scraps together for a second cutting. The second biscuits will not rise as nicely as the first cut ones.

If you like crusty biscuits, place them apart from one another to bake. If you prefer the soft edges then place the biscuits close together so they are barley touching.

#### Bread tips

Baking bread is very satisfying, but it can be really disappointing. Here are a few tricks to ensure success.

Proof the yeast. This can be done by dissolving the yeast in a small amount of warm water. The temperature of the water should be 105–115 degrees. Allow this to set for about 5 minutes. The yeast should produce a nice foamy head on the water.

Sugar will speed yeast growth and salt retards the growth.

Knead the bread for about 10 minutes. This will work the gluten in the bread. Gluten is the elastic quality in wheat flour. It will stretch with the gas produced by the yeast and trap the bubbles to give the bread volume.

The air temperature will determine how fast your bread will rise. The optimum temperature is 85 degrees.

To see if the bread is done, inset an instant read thermometer. When the bread reaches 180–200 degrees, it is done.

The recipes in this book can be cooked indoors using your home oven or stovetop. Simply follow the directions to include cooking temperatures and times.

# Eggs

## Denver Omelet

Serves 2

10-inch Dutch oven

8 coals on bottom

12 coals on top

350 degrees

2 tablespoons butter
---
1/4 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup diced cooked ham
8 slices bacon, cooked and crumbled
4 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated cheddar cheese, optional

Place Dutch oven over 8 coals and use oven like a skillet. Melt butter and stir in onion and bell peppers. Sauté until onion is translucent. Add the ham and bacon.

In a small bowl, beat the eggs. Add salt and pepper. Gently stir eggs into mixture in bottom of Dutch oven. Cover and bake, using 8 coals underneath the oven and 12 coals on top, for about 3 minutes, until the bottom of the eggs are lightly browned. Use a flexible spatula to loosen omelet and turn. Replace the lid and bake until underside is browned, about 5 minutes. Sprinkle cheese over omelet, if using. Fold omelet and cut in half to serve.

**Variation:** To make omelet fluffier, separate the egg whites and whip until stiff peaks form. Fold beaten egg yolks into the egg whites. Pour over vegetables and gently stir.

This is a gluten-free recipe.

## Italian Sausage Omelet

Serves 6

12-inch Dutch oven

12 coals on bottom

12 coals on top

350 degrees

1/2 pound ground hot Italian sausage
---
1/2 cup chopped green bell pepper
1/2 cup chopped yellow onion
6 eggs, beaten

Place Dutch oven over 12 coals and use oven like a skillet. Brown sausage and then add bell pepper and onion and cook until bell pepper is tender and onion translucent, about 3 minutes. Pour in eggs. Stir just a little as if cooking scrambled eggs; this will help the uncooked egg reach the bottom of the oven. Do not over stir. Cover and bake, using 12 coals underneath the oven and 12 coals on top, for 10 minutes or until eggs are set. Use a spatula to cut the omelet into 6 servings.

This is a gluten-free recipe.

## Tapas, A Spanish Omelet

Serves 4

12-inch Dutch oven

10 coals on bottom

14 coals on top

350 degrees

1/2 cup olive oil
---
2 cups thinly sliced potatoes
1/2 cup chopped onion
1 teaspoon seasoned salt
4 eggs
Salt, optional
Salsa

Place Dutch oven over all 24 coals and use oven like a skillet. Heat the oil and then add the potatoes, onion, and seasoned salt. Fry potatoes, stirring only occasionally, until golden brown. Remove Dutch oven from the heat and drain off oil as much as possible.

In a small bowl, beat the eggs well and add salt, if using; mix with the potatoes.

Cover and bake, using 10 coals underneath the oven and 14 coals on top, until the omelet seems nearly cooked, about 6 minutes. Shake oven to loosen omelet from the bottom. Use a flexible spatula to turn omelet over to finish cooking. Using heavy gloves, invert the oven, set it down on a trivet, and remove the oven off the lid. Serve the omelet from the lid with salsa.

**Variation:** Add sliced mushrooms, olives, and bell pepper.

This is a gluten-free recipe.

## Spanish Scrambled Eggs

Serves 6

12-inch Dutch oven

24 coals on bottom

1/4 cup chopped green bell pepper
---
1/4 cup finely chopped scallions
6 eggs
1/4 cup milk
1/8 teaspoon pepper
1/8 teaspoon hot sauce
1/2 cup chopped tomato
1/4 cup grated sharp cheddar cheese
Pimiento and fresh parsley springs, for garnish

Place Dutch oven over all 24 coals and use oven like a skillet. Prepare oven with nonstick cooking spray. Sauté the bell pepper and scallions until tender, about 3 minutes. Remove from oven and set aside.

In a large bowl, combine eggs, milk, pepper, and hot sauce; beat well. Pour into oven. Cook over heat, gently stirring until eggs are set. Stir in cooked vegetables and tomato; cook until heated. Sprinkle with cheese. Garnish with pimiento and parsley.

This is a gluten-free recipe.

## Picture Perfect Eggs and Toast

Serves 8

14-inch Dutch oven

28 coals on bottom

4 tablespoons canola oil or butter, divided, plus additional for brushing
---
8 slices bread
8 eggs
Pepper, to taste
Grated Parmesan cheese

Place Dutch oven over all 28 coals and use oven like a skillet.

Brush oil on each side of the bread slices. Use a 3-inch biscuit cutter to cut a circle in the center of each slice of bread. Reserve the cutout circles. Heat 2 tablespoons oil in bottom of oven. Place cutout circles in the oven and cook for a few minutes until toasted. Remove to a holding plate and cover with aluminum foil to keep warm.

Place 4 bread slices in oven and cook until bottoms are toasted, about 1–2 minutes. Flip and then crack an egg into each hole. Season the toast and egg with pepper and cheese. Cook to desired doneness, 2–3 minutes for soft yolks. Remove from oven to holding plate and cover with foil to keep warm. Repeat with remaining ingredients. Garnish with reserved cutouts.

## Classic Quiche Lorraine

Serves 6–8

12-inch Dutch oven

8 coals on bottom

16 coals on top

350 degrees

1/2 pound bacon, chopped in 1/2-inch pieces
---
1 cup chopped onion
1/2 cup diced mushrooms
1 (10-inch) pie crust in pie pan, unbaked
3 cups grated white cheddar cheese
2 eggs, slightly beaten
1 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon nutmeg
1/4 cup bread crumbs

Place Dutch oven over all 24 coals and use oven like a skillet. Fry the bacon and pour off about half of the fat. Add onion and mushrooms and cook until onion is translucent. Remove bacon, onion, and mushrooms from Dutch oven and put into the pie crust. Sprinkle with cheese. Wipe out the Dutch oven so that it is clean.

In a small bowl, combine eggs, milk, salt, pepper, and nutmeg and pour over cheese and vegetables. Scatter bread crumbs evenly over the top.

Place 3 canning jar rings in bottom of Dutch oven and set pie pan on the rings. (This will allow air to circulate under the pie pan.) Cover and bake, using 8 coals underneath the oven and 16 coals on top, for 30–35 minutes. Quiche should be lightly browned. Let set to cool before serving.

**Variation:** The pie crust can be pressed into the bottom of the Dutch oven and quiche baked directly in the oven. To do this, use a 10-inch oven, using 7 coals underneath the oven and 13 on top. Bake for 30 minutes. If you would like to lift the quiche out of the oven for serving, use parchment paper lifts—2 long strips of paper placed across the bottom of the oven before the pie crust is added. When quiche is baked and cooled you can lift the quiche from the Dutch oven.

## Blue Cheese Quiche

Serves 6–8

2 (10-inch) Dutch ovens

7 coals on bottom

13 coals on top

350 degrees

2/3 cup fine bread crumbs
---
3 tablespoons melted butter, divided
1/2 cup chopped onion
2 packages (8 ounces each) cream cheese cut into 1-inch cubes
1/2 cup crumbled blue cheese
1/3 cup sour cream
2 tablespoons fresh parsley
4 eggs
1/8 teaspoon salt
1/8 teaspoon white pepper
Fresh parsley sprigs

Grease bottom and sides of 1 Dutch oven. In a small bowl, combine bread crumbs with 2 tablespoons butter. Press bread crumbs into the bottom of the oven and 1 inch up the sides.

Place second Dutch oven over all 20 coals and use oven like a skillet. Sauté onion in remaining butter until translucent. In a large bowl, whisk together onion, cream cheese, blue cheese, sour cream, and parsley. Add eggs and seasonings; whisk until eggs are foamy, about 2 minutes.

Pour into Dutch oven prepared with bread crumbs. Cover and bake, using 7 coals underneath the oven and 13 coals on top, for 30–40 minutes. Garnish with parsley.

**Variation:** If you want this recipe to be gluten free, use dried gluten-free bread to make bread crumbs.

## Easy Crust-less Quiche

Serves 6–8

10-inch Dutch oven

7 coals on bottom

13 coals on top

350 degrees

2 1/2 cups small curd cottage cheese
---
1/2 cup grated mozzarella cheese
1 green onion, chopped
1/2 cup chopped fresh parsley
1 egg
3 egg whites, whipped to stiff peaks
1 teaspoon dry mustard
1-1/2 tablespoons grated Parmesan cheese

Prepare Dutch oven with nonstick cooking spray. In a large bowl, combine cottage cheese, mozzarella cheese, onion, parsley, egg, egg whites, and mustard. Spread mixture into bottom of Dutch oven. Sprinkle Parmesan cheese on the top. Cover and bake, using 7 coals underneath the oven and 13 coals on top, for 30 minutes.

This is a gluten-free recipe.

## Eggs Benedict

Serves 8

2 (12-inch) Dutch ovens

36 coals on bottom

8 eggs
---
Water
2 teaspoons white vinegar
8 slices Canadian bacon
4 English muffins
Butter
Parsley sprigs

#### Hollandaise Sauce

1 cup butter
---
6 egg yolks
2 tablespoons lemon juice
1/2 teaspoon salt
Dash cayenne or Tabasco sauce

Place 1 Dutch oven over 24 coals and set 4 ramekins in Dutch oven. Add water until level reaches halfway up the ramekins. Add vinegar to water and bring to a boil. Use this water bath to poach eggs. Process the eggs one at a time. Crack an egg into a ramekin and wait until it starts to cook before adding the second egg into the second ramekin. Work clockwise to keep track of cooking eggs. (Eggs can be cooked directly in the water.) When cooked to desired doneness, remove to a warmed plate. Eggs will take the longest to cook.

Keep your eye on the eggs, and while waiting for them to cook, prepare muffins and bacon. Place second Dutch oven over 12 coals. Melt 1 cup butter in bottom of oven and then pour into a small bowl to reserve for Hollandaise Sauce. Fry bacon in oven, turning once as it browns. When browned on both sides, remove and wrap in aluminum foil to keep warm. Toast English muffins on bottom of oven. When toasted, remove and wrap in foil to keep warm.

#### Hollandaise Sauce

Place egg yolks, lemon juice, and salt in a blender and blend on medium for 30 seconds. Eggs should be light in color. Set blender on slowest speed and gradually add in reserved butter while continuing to blend. Pour into a container that can be kept warm so the butter will not set up.

To serve; butter the toasted muffin halves, cover with a slice of bacon, place a poached egg on top of the bacon, and pour Hollandaise sauce over the muffin. Garnish with parsley.

**Note:** _To make while camping, use biscuit cutters on the bottom of the oven to contain eggs in a circular shape and fry eggs instead of poaching. Simmering takes forever in high altitudes. A protein shaker will adequately blend the Hollandaise Sauce._

# Potatoes

## Cowboy Creamies

Serves 8

12-inch Dutch oven

9 coals on bottom

15 coals on top

350 degrees

1/2 pound bacon
---
1 medium yellow onion, thinly sliced
3 pounds small red potatoes, thinly sliced
2 cups heavy cream
1/4 teaspoon thyme
1-1/2 teaspoons minced garlic
1-1/4 teaspoons salt
1/2 teaspoon pepper
1 cup grated cheddar cheese
Paprika

Place Dutch oven over 12 coals and use oven like a skillet. Brown the bacon in the bottom of the Dutch oven. Pour off fat and crumble bacon. Add onion and potatoes and stir into bacon.

In a small bowl, mix cream, thyme, garlic, salt, and pepper; pour over potato mixture. Cover and bake, using 9 coals underneath the oven and 15 coals on top, for about an hour. When potatoes are tender, remove oven from heat and stir in cheese, saving some cheese to sprinkle on top. Put potatoes back on heat for about 10 more minutes or until cheese melts. Sprinkle paprika on top just before serving.

This is a gluten-free recipe.

## Breakfast Burritos

Serves 6

12-inch Dutch oven

24 coals on bottom

1/3 pound ground country-style sausage
---
2 tablespoons vegetable oil
1/4 cup chopped onion
1/2 pound potatoes, cooked until just tender, diced
1 tablespoon chopped green chile
4 eggs, beaten
Salt and pepper, to taste
1/2 cup grated cheddar cheese
6 (8-inch) flour tortillas

Place Dutch oven over all 24 coals and use oven like a skillet. Brown the sausage and drain off fat; set aside in a medium bowl.

Heat the oil in oven and sauté onion until translucent. Add potatoes and chiles and cook for 2 minutes, stirring occasionally. Add eggs and stir mixture, scraping sides and bottom of oven until eggs are set, 3–5 minutes. Salt and pepper generously. Sprinkle cheese on top and cover with the lid for a few minutes to melt the cheese.

Divide mixture between tortillas, tuck ends, and roll up. This can be served immediately or wrapped in foil to keep warm.

**Note:** _Warming the tortillas before filling them will help prevent cracks._

## German Potato Pancakes

Serves 6–8

12-inch Dutch oven

20 coals on bottom

6 large potatoes, peeled and shredded
---
1 onion, shredded
2 eggs
1/2 cup flour
1 teaspoon salt
1 tablespoon pepper
I tablespoon olive oil
Applesauce

In a large bowl, combine potatoes, onion, eggs, flour, salt, and pepper; mix well.

Place Dutch oven over all 20 coals and use oven like a skillet. Heat the oil in bottom of oven. Drop the potato mixture by spoonfuls into the oven and flatten pancakes to approximately 1/4 inch thick. Fry the pancakes for about 1 minute, until golden brown. Flip the pancakes and brown other sides Serve hot and topped with applesauce.

## Sunrise Potatoes

Serves 8

12-inch Dutch oven

24 coals on bottom

1/4 cup butter
---
8 medium baked potatoes, diced or sliced*
1 yellow onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 tablespoon paprika
Salt and pepper, to taste

Place the Dutch oven over all 24 coals and use the oven like a skillet. Melt butter in the bottom of the oven. Add potatoes, onion, and bell peppers; fry, bringing the potatoes from the bottom of the oven with a spatula for even cooking and browning. Season with paprika, salt, and pepper just prior to serving.

*If you are camping, bake the potatoes the night before while your campfire is winding down. Wrap potatoes in foil and bake them in the coals of the fire. Be sure to rotate the potatoes so they cook evenly.

**Variation:** Add a 1/2 pound of bacon. Fry bacon and crumble then use the bacon grease instead of butter.

This is a gluten-free recipe.

## Potato Spears

Serves 8

12-inch Dutch oven

9 coals on bottom

15 coals on top

350 degrees

2 large long potatoes
---
8 slices bacon
1/4 cup butter, softened
1/4 cup honey
1/4 teaspoon pepper
2 tablespoons minced onion
1 teaspoon chopped fresh parsley leaves

Cut potatoes into fourths lengthwise. Wrap each piece of potato with a strip of bacon and secure with toothpick. Place potato spears into Dutch oven, cover, and bake, using 9 coals underneath the oven and 15 coals on top, for 30–40 minutes. Turn occasionally with tongs.

Meanwhile, in a medium bowl, mix the butter, honey, pepper, onion, and parsley until thoroughly combined to create a glaze. When potatoes are baked, toss in the glaze and serve immediately.

This is a gluten-free recipe.

## Dutch Oven Sparkling Potatoes

Serves 8

12-inch Dutch oven

9 coals on bottom

15 coals on top

350 degrees

1 pound bacon, diced
---
2 yellow onions, sliced
8 medium potatoes, cubed
1 teaspoon seasoned salt
12 ounces Sprite
1/2 cup grated cheddar cheese

Place Dutch oven over all 24 coals and use oven like a skillet. Cook the bacon and onions until golden. Leave the onion mixture at the bottom of oven and layer the potatoes on top. Add seasoned salt and Sprite.

Cover and bake, using 9 coals underneath the oven and 15 coals on top, for 30–45 minutes until potatoes are tender. Add cheese and melt.

**Variation:** You can add chopped red or green bell pepper or mushrooms along with the potatoes.

This is a gluten-free recipe.

## Firehouse Hash

Serves 4

12-inch Dutch oven

24 coals on bottom

2 quarts water
---
4 large potatoes, diced
2 tablespoons olive oil
1 onion, diced small
1 green bell pepper, diced small
2 cloves garlic, minced
1 jalapeño pepper, diced small
Cayenne pepper, to taste
1 cup sour cream, optional
1/2 cup grated cheddar cheese, optional

Place Dutch oven over all 24 coals. Bring water to a boil. Add potatoes and cook about 15 minutes until just tender. Drain potatoes and set aside.

Dry oven and return to coals. Using the oven as a skillet, heat the oil and sauté the onion, bell pepper, and garlic. Add in the potatoes and stir occasionally until browned. Stir the jalapeño pepper and cayenne into the potatoes and remove oven from heat. Let potatoes sit for about 3 minutes before serving. Serve with a dollop of sour cream and a sprinkle of cheese, if using.

This is a gluten-free recipe.

## Breakfast Hash

Serves 8

12-inch Dutch oven

8 coals on bottom

17 coals on top

350 degrees

4 eggs, lightly beaten
---
1/2 cup grated Parmesan cheese
1 cup milk
1/2 cup sour cream
6 tablespoons butter, diced
1 yellow onion, chopped
1 tablespoon lemon juice
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 (30-ounce) bag frozen O'Brien potatoes

In a large bowl, mix eggs, cheese, milk, sour cream, butter, onion, lemon juice, pepper, onion powder, and garlic powder together. Fold in potatoes.

Oil Dutch oven and add potato mixture. Cover and bake, using 8 coals underneath the oven and 17 coals on top, for about an hour or until potatoes are browned.

This is a gluten-free recipe.

## Scotch Eggs

Serves 8

12-inch Dutch oven

8 coals on bottom

17 coals on top

350 degrees

2 pounds ground sausage
---
8 hard-boiled eggs
1 (30-ounce) bag frozen hash brown potatoes
1 recipe Country Gravy

Flatten 1/4 pound sausage and mold it around an egg until the egg is completely covered. Do this for each egg.

Place Dutch oven over all 25 coals and use oven like a skillet. Put the sausage-wrapped eggs in the Dutch oven and cook until browned, rolling so that all sides are evenly cooked. This will take about 15 minutes. Add in hash browns. Cover and bake, using 8 coals underneath the oven and 17 coals on top, for 30 minutes. Serve with a generous helping of gravy.

**Note:** _This recipe is gluten free if you don't serve it with the gravy._

**Variation:** You can coat the sausage-covered eggs with bread crumbs and deep fry them.

# Pancakes, French Toast, and Crepes

## My Favorite Pancakes

Makes 8 (4-inch) pancakes

12-inch Dutch oven lid

24 coals on bottom

1-1/4 cups flour
---
3 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons canola oil

Use a trivet to hold the lid of the Dutch oven upside down and level so that the lid becomes a griddle. Place the Dutch oven lid over all 24 coals.

In a large bowl, sift together flour, baking powder, sugar, and salt. In a small bowl, combine egg, milk, and oil; stir into dry ingredients until just moistened. When lid is hot, brush with a bit of oil and slowly pour pancake batter onto the lid. A 12-inch lid will cook 3–4 pancakes at a time. Pancake batter will bubble. When most of the bubbles have disappeared, turn the pancakes over to cook other side. When both sides are browned, remove from lid and serve.

**Note:** _If the pancake batter is a little on the thick side, the slope in the Dutch oven lid will not present a problem. Some of the larger Dutch oven lids do not have a slope._

**Variations:** For blueberry pancakes, when the first sides of the pancakes are nicely browned, sprinkle some blueberries over each pancake. Turn pancake to brown other side. Try sliced strawberries, peaches, apples, or any fresh fruit, or chocolate chips or butterscotch chips. Whipped cream over the top is always a hit!

## Hootenanny Pancake

Serves 8–10

12-inch Dutch oven

8 coals on bottom

20 coals on top

375 degrees

1/2 cup butter
---
6 eggs
1 cup milk
1/2 cup sugar
1 teaspoon salt
1 cup flour

Place Dutch oven over 8 coals and melt butter in bottom of oven. Vigorously whisk together the eggs, milk, sugar, and salt then gradually add the flour. Pour into Dutch oven over melted butter. Cover and bake, using 8 coals underneath the oven and 20 coals on top, for about 25 minutes or until pancake is brown and fluffy. Cut into wedges and serve with butter, syrup, or jam.

**Note:** _Rice flour may be substituted for flour so that the pancake is gluten free. The pancake is a little denser but turns out satisfactory._

### Homemade Syrup

3 cups sugar, divided
---
2 cups warm water, divided
1 teaspoon vanilla or maple flavoring
A pinch of salt

Place 1 cup sugar in a heavy-bottom saucepan. Add 1/2 cup water and stir constantly over medium heat. Stir until sugar boils. It will start turning a nice amber color. Keep sugar moving until desired color is reached. Slowly stir in remaining warm water and then remaining sugar. Stirring constantly, bring liquid back to a boil. Remove from heat when desired thickness is reached. Add flavoring. Serve warm.

**Note:** _Do not cook too long–if syrup reaches temperatures higher than 250 degrees, you will end up with candy._

## Stuffed Pancakes

Makes 8 (4-inch) pancakes

12-inch Dutch oven lid

24 coals on bottom

1-1/4 cups flour
---
3 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons canola oil
1 cup chocolate-hazelnut spread or Fruit Filling*

Use a trivet to hold the lid of the Dutch oven upside down and level so that the lid becomes a griddle. Place the Dutch oven lid over all 24 coals.

In a large bowl, sift together flour, baking powder, sugar, and salt. In a small bowl, combine egg, milk, and oil; stir into dry ingredients until just moistened. When lid is hot, brush with a bit of oil and slowly pour 1/4 cup batter onto the lid. Add a teaspoon chocolate-hazelnut spread or fruit filling to the center of the pancake and cover with a little more batter. A 12-inch lid will cook 3–4 pancakes at a time. Cook until the edges of the pancakes are dry and until most of the bubbles have disappeared; turn pancake over to cook other side. When both sides are browned, remove from lid and serve.

### *Fruit filling

1 package (8 ounces) cream cheese, softened
---
1/3 cup whipped cream
1/2 teaspoon vanilla
1/2 cup powdered sugar
1 cup blueberries, raspberries, blackberries, or sliced strawberries

In a large bowl, mix the first 4 ingredients together then gently stir in fruit.

**Variation:** Rather than making small pancakes, bake large a pancake then spread filling on pancake and fold in half.

## Fluffy Apple Pancake

Serves 4–6

10-inch Dutch oven

7 coals on bottom

16 coals on top

375 degrees

3/4 cup pancake mix
---
1/2 cup milk
3 eggs
1/2 cup sugar, divided
1/4 cup butter
4 cups peeled and thinly sliced tart apples
1/4 cup pecan halves, chopped
1 teaspoon cinnamon

Place Dutch oven over 19 coals to preheat.

In a medium bowl, stir together pancake mix, milk, eggs, and 1 teaspoon sugar. Set aside.

In bottom of Dutch oven, melt butter and then sauté apples until tender. Sprinkle pecans, remaining sugar, and cinnamon over the apples. Carefully pour batter over apple mixture. Cover and bake, using 7 coals underneath the oven and 16 coals on top, for about 10 minutes or until pancake is fluffy. Using heavy gloves, invert the oven, set on a trivet, and remove the oven off the lid. Cut into wedges and serve.

## French Toast Souffle

Serves 8–10

12-inch Dutch oven

9 coals on bottom

18 coals on top

350 degrees

1/2 cup sugar
---
2 tablespoons cinnamon
8 to 10 slices bread, crusts removed
8 ounces cream cheese
12 eggs, beaten
1/3 cup maple syrup
2 cups milk
1 teaspoon vanilla

In a small bowl, combine sugar and cinnamon; set aside. Cut bread into cubes and place half in bottom of Dutch oven. Cut cream cheese into cubes and place on top of bread. Sprinkle with some of the cinnamon sugar. Top with remaining bread and sprinkle with cinnamon sugar.

In a large bowl, combine eggs, syrup, milk, and vanilla. Pour over bread and cheese. Cover and refrigerate overnight.

In the morning, bake, using 9 coals underneath the oven and 18 coals on top, for about 45 minutes or until firm and lightly browned.

**Note:** _This recipe can be successfully made with gluten-free bread._

## French Toast Dumplings

Serves 4–6

12-inch Dutch oven

24 coals on bottom

1-1/2 cups maple syrup
---
1/3 cup brown sugar
1 can refrigerator croissant rolls
1 teaspoon nutmeg
1 cup cinnamon sugar (1 part cinnamon 2 parts sugar)

Place Dutch oven over all 24 coals and use oven like a skillet. Add syrup and brown sugar and bring to a simmer. Cut each croissant into quarters and roll into a ball. Carefully drop each ball into the simmering syrup. Leave room for dumplings to rise, nearly double. Cover and let them gently simmer, for about 4–5 minutes. Lightly stir so that each dumpling is coated in the syrup reduction.

Mix the nutmeg and cinnamon sugar in a large bowl. Toss the glazed dumplings in the cinnamon sugar and serve drizzled with the hot syrup.

## Aebleskivers

Makes 14–20 aebleskivers

Aebleskiver pan

20 coals on bottom

4 eggs, separated
---
2 cups milk
1/4 cup canola oil, plus more for cooking
1 tablespoon sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder

In a medium bowl, beat egg yolks until lemon colored; stir in milk and oil and set aside. In a large bowl, sift sugar, flour, salt, and baking powder together. Add egg mixture into the dry ingredients, a little at a time, until the batter is evenly moistened. In another medium bowl, beat egg whites until they form stiff peaks then gently fold them into batter.

Preheat the pan by setting it on a trivet over all 20 coals. Use a pastry brush to generously oil each cup of the aebleskiver pan and fill 2/3 full with batter. Cook over all of the coals until edges of the aebleskivers are dry. This happens quickly and will take about 1 minute. Using two knitting needles,* press down on one side of the aebleskivers as you lift the other side to turn the aebleskivers in the cups. Only turn about a quarter turn. Do this until all sides are browned. Carefully watch your heat so that you don't burn the aebleskivers. Serve with syrup, jam, or simply sprinkle with powdered sugar.

**Variation:** Place small diced apples, shaken in cinnamon, on top of the unbaked batter in each cup. As you turn the aebleskiver, the apples will end up in the center.

_*Aebleskivers are a traditional Danish dessert. Knitting needles are the most recommended tool to use for turning. This just takes a little practice._

## Strawberry and Cream Crepes

Makes 12 crepes

10-inch Dutch oven

20 coals on bottom

#### Crepes

2 cups milk
---
2 eggs, beaten
1-1/4 cups cornstarch

#### Strawberry filling

8 ounces cream cheese, softened
---
1/3 cup whipped cream
1/2 teaspoon vanilla
1/2 cup powdered sugar
1 to 2 cups strawberries, sliced

#### Crepes

Place Dutch oven over all 20 coals and use oven like a skillet. In a large bowl, whisk milk and eggs together and then whisk in cornstarch. Mix well. The batter will be very thin. Pour about 1/4 cup batter into hot oven. Tilt oven so that the batter is evenly dispersed over the bottom. Let cook for about 1 minute, the edges will dry and curl. Turn and brown the other side. Place on a plate to save until all crepes are cooked. Stir batter before making each crepe.

#### Filling

In a medium bowl, beat cream cheese and whipped cream together and then add vanilla and powdered sugar. Generously spread cream cheese mixture on each crepe. Place a few strawberries on the crepe and roll up. Place seam side down on serving plate. You can also fold filled crepes into wedges for a serving variation. Garnish with strawberries.

This is a gluten-free recipe.

## Chocolate Crepes

Makes 12 crepes

10-inch Dutch oven

20 coals on bottom

3 teaspoons cocoa powder
---
2 teaspoons sugar
1-1/4 cups cornstarch
2 cups milk
2 eggs, beaten
Powdered sugar or cocoa powder

#### Crepes

Place Dutch oven over all 20 coals and use oven like a skillet. In a small bowl, combine cocoa powder, sugar, and cornstarch. In a large bowl, whisk milk and eggs together and then whisk in cornstarch mixture. Mix well. The batter will be very thin. Pour about 1/4 cup batter into hot oven. Tilt oven so that the batter is evenly dispersed over the bottom. Let cook for about 1 minute, the edges will dry and curl. Turn and brown the other side. Place on a plate to save until all crepes are cooked. Stir batter before making each crepe.

Generously spread filling of choice on each crepe and roll up. Place seam side down on serving plate. Sprinkle with powdered sugar or cocoa powder.

#### Filling options

Dark chocolate chips and sliced bananas.

Dark chocolate chips and sliced strawberries.

Vanilla or strawberry yogurt with sliced strawberries.

Chocolate-hazelnut spread with berries and whipped cream.

This is a gluten-free recipe.

# Breads and Pastries

## Banana Bread

Serves 10

10-inch Dutch oven

7 coals on bottom

13 coals on top

350 degrees

1/2 cup butter
---
3/4 cup sugar
2 eggs
1/2 teaspoon salt
1-1/2 teaspoons vanilla
4 ripe medium-size bananas, mashed
1-1/4 cups flour
1-1/2 teaspoons baking soda
1 cup crushed walnuts
1/4 cup buttermilk

In a large bowl, cream together the butter and sugar. Add eggs, salt, vanilla, and bananas; mix well. In a small bowl, combine flour and baking soda; add to the banana mixture along with the walnuts and buttermilk. Stir until just combined.

Grease and flour Dutch oven. Pour batter into oven. Cover and bake, using 7 coals underneath the oven and 13 coals on top, for 60–70 minutes or until bread tests done when a toothpick inserted in the center comes out clean. Cool in Dutch oven for about 10 minutes. Tip out of oven to finish cooling.

## Banana Nut Bread

Serves 12

12-inch Dutch oven

9 coals on bottom

18 coals on top

375 degrees

2/3 cup milk
---
2 tablespoons butter
1/4 cup plus 1 tablespoon sugar, divided
1 tablespoon active dry yeast
1 egg
2/3 cup mashed banana
1 teaspoon salt
1/4 cup pecan halves, chopped
1 teaspoon cinnamon
2 1/2 to 3 cups flour
2 tablespoons butter, melted
Cinnamon sugar

In a small saucepan, heat milk and butter just enough to melt the butter, add 1 tablespoon sugar and yeast.

In a large bowl, beat together egg, banana, salt, remaining sugar, pecans, and cinnamon. Add milk mixture, blend well, and work in flour. Place on a floured surface and knead 8–10 minutes. Place bread dough in an oiled bowl and cover with plastic wrap. Let rise until double in size, about 1 hour.

Punch down dough and then shape into a loaf. Evenly split dough into thirds. Roll each third into equal-size ropes and braid; pinch ends to seal and tuck under. Pull top and bottom end of braid together to form a circle. Place in well-greased Dutch oven. Let rise for about 30 minutes. Brush loaf with melted butter and sprinkle with cinnamon sugar. Cover and bake, using 9 coals underneath the oven and 18 coals on top, for 35 minutes, or until lightly browned on top. Cool in Dutch oven for about 10 minutes. Tip out of oven to finish cooling.

## Aloha Bread

Serves 15

12-inch Dutch oven

8 coals on bottom

17 coals on top

375 degrees

3 cups flour
---
2 cups sugar
2 teaspoons baking soda
2 teaspoons vanilla
1/2 teaspoon salt
2 tablespoons grated orange zest
1 cup shredded coconut
1 (6-ounce) can crushed pineapple, with liquid
2 cups grated carrots
3 eggs
1/2 cup butter
1/2 cup coconut oil or vegetable oil
1-1/2 cups chopped walnuts

Sift together flour, sugar, and baking soda in a large bowl. Add all other ingredients and beat well.

Grease and flour Dutch oven. Place a parchment paper circle in the bottom of the Dutch oven. Grease the parchment paper. Pour batter into oven over paper. Cover and bake, using 8 coals underneath the oven and 17 coals on top, for 45 minutes or until a toothpick inserted in the center comes out clean. Remove lid and allow to cool for 15 minutes.

Replace the lid, and using heavy gloves, invert the oven, set on a trivet, and remove the oven off the lid. Peel paper from bottom of bread. Cool for another 15 minutes before serving.

## Cranberry Orange Nut Bread

Serves 15

10-inch Dutch oven

6 coals on bottom

13 coals on top

350 degrees

2 cups flour
---
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup orange juice
1 egg, beaten
2 tablespoons shortening
1 tablespoon orange zest
1 cup cranberries, coarsely chopped (fresh or frozen)
1/2 cup walnuts

In large bowl, mix together the flour, sugar, baking powder, salt, and baking soda. Add orange juice, egg, shortening, and orange zest into the dry ingredients. Mix until blended. Stir in cranberries and nuts.

Pour batter into greased Dutch oven. Cover and bake, using 6 coals underneath the oven and 13 coals on top, for 55–60 minutes, or until a toothpick inserted in the center comes out clean. Cool in Dutch oven for 10 minutes and then tip bread out of oven to finish cooling.

## Baking Powder Biscuits and Gravy

Makes 16 biscuits

14-inch Dutch oven

14 coals on bottom

26 coals on top

425 degrees

2 cups flour
---
1 teaspoon salt
4 teaspoons baking powder
1 teaspoon sugar
2 rounded tablespoons shortening
1 cup milk

Sift flour, salt, baking powder, and sugar into a medium bowl. Cut in shortening with a fork until mixture resembles coarse crumbs. Add milk all at once and mix just until dough follows fork around the bowl. Turn out on a floured surface and knead gently for about 30 seconds.

Roll into a 1/2-inch-thick rectangle. Using a 2–3-inch biscuit cutter or drinking glass, cut biscuits. Place closely together in bottom of ungreased Dutch oven. Press together dough scraps and cut more biscuits. Cover and bake, using 14 coals underneath the oven and 26 coals on top, for 12–15 minutes or until lightly browned. When biscuits are baked, remove from oven to a plate and cover with a towel while preparing gravy.

**Note:** _Coals will stay hot for 45 minutes. This recipe can be baked in a 12-inch oven with 11 coals under the Dutch oven and 22 on top. Bake 8 biscuits at a time._

### Sausage Gravy

Serves 12–16

14-inch Dutch oven

40 coals on bottom

2 pounds ground sausage
---
1/2 cup flour
4 cups milk
Salt and pepper, to taste

After biscuits are finished baking, move all the coals under the Dutch oven and use oven like a skillet. Crumble and cook sausage until browned. Stir flour into oven with sausage and the fat until dissolved. Slowly stir in milk and cook until thick and bubbly. Season with salt and pepper. Serve over the biscuits.

### Country Gravy

Serves 16

14-inch Dutch oven

40 coals on bottom

1/2 cup vegetable oil or butter
---
2/3 cup flour
4 cups milk or half-and-half
1 teaspoon seasoned salt
Pepper, to taste

After the biscuits are finished baking, move all the coals under the Dutch oven and use oven like a skillet. Heat oil or butter in bottom of the oven then whisk in flour and continue stirring until flour is dissolved. Slowly stir in milk and cook until thick and bubbly. Season with salt and pepper. Serve over the biscuits.

## Sausage Biscuit Bites

Makes 16–20 biscuits

14-inch Dutch oven

14 coals on bottom

26 coals on top

425 degrees

2-2/3 cups flour
---
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1 tablespoon active dry yeast
1/4 cup warm water (110 degrees)
1 cup buttermilk, room temperature
3/4 pound ground hot sausage, cooked and crumbled
Melted butter

In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt. Using a fork, cut in shortening until mixture resembles coarse crumbs. In a small bowl, dissolve yeast in warm water. Add buttermilk and then pour over dry ingredients and stir with a fork until the dry ingredients are moistened. Knead in sausage. Turn dough out onto a floured surface and knead lightly 3–4 times.

Roll dough out to a 1/2 inch thickness; cut with a 2-inch biscuit cutter or drinking glass. Place biscuits in ungreased Dutch oven. Press together dough scraps and cut more biscuits. Cover and bake, using 14 coals underneath the oven and 26 coals on top, for 12–15 minutes or until lightly browned. Brush tops with melted butter. Remove from oven to cooling rack and cover with a towel until ready to serve.

## Sausage Breakfast Bread

Serves 6

10-inch Dutch oven

7 coals on bottom

16 coals on top

375 degrees

2-1/2 cups flour
---
1/2 teaspoon salt
1-1/2 tablespoons sugar
3 tablespoons powdered milk
1 tablespoon rapid rise yeast
1-1/4 cup warm water (110 degrees)
1 egg, room temperature
1 pound ground sausage, cooked and crumbled
1/4 teaspoon pepper
1/4 teaspoon basil

In a large bowl, mix together flour, salt, sugar, powdered milk, and yeast. Stir to mix. Add water and egg. Beat vigorously for about 5 minutes. Add sausage, pepper, and basil. Mix until well combined. Spray Dutch oven with nonstick cooking spray and pour batter into Dutch oven. Let rise until double in size, about 30 minutes. Cover and bake, using 7 coals underneath the oven and 16 coals on top, for 30 minutes or until lightly browned. Allow to cool in oven for 10 minutes then tip out of oven for slicing.

## Brioches du Citron

Serves 10

12-inch deep Dutch oven

10 coals on bottom

19 coals on top

400 degrees

#### Bread Dough

1 tablespoon active dry yeast
---
2 tablespoons sugar
3/4 cup warm water
1 egg, room temperature
2 tablespoons canola oil
1/2 cup plus 1 tablespoon milk
1-1/2 teaspoons salt
1/3 cup potato flakes
3 to 4 cups flour

#### Filling

1/2 cup butter, room temperature
---
1 cup sugar
3 tablespoons lemon zest

#### Glaze, optional

2-1/2 cups powdered sugar
---
1/4 cup butter, softened
3 tablespoons milk
1 teaspoon almond extract
1 cup toasted chopped almonds

#### Bread Dough

In a small bowl, stir together yeast, sugar, and water. Let stand until foamy, about 10 minutes. In a large bowl, mix the egg, oil, milk, salt, and potato flakes. Add yeast mixture to egg mixture. Gradually add flour, working into a soft dough. Place dough on a lightly floured surface and knead for about 10 minutes. Put dough in a greased bowl, turning to coat the entire surface. Cover and let rise in warm area until double in size, about 1-1/2 hours.

#### Filling

In a small bowl, beat butter and sugar to blend well. Stir in lemon zest.

#### Glaze

In a medium bowl, beat all ingredients together, except for the almonds.

Roll dough out on generously floured surface to a 10 x 16-inch rectangle. Spread filling evenly over dough. Roll up dough, jelly-roll style. Cut into triangle wedges and place in greased Dutch oven with points in center. Set aside to rise until near double in size, about 30 minutes. Cover and bake, using 10 coals underneath the oven and 19 coals on top, for 30 minutes or until lightly browned. Glaze while still warm, if using. Sprinkle almonds on top of bread.

**Variation:** Use orange zest instead of lemon zest.

## Doughnuts

Makes 24 doughnuts

12-inch Dutch oven

24–27 coals on bottom

#### Doughnuts

1 tablespoon active dry yeast
---
3/4 cup warm water, divided
1/2 cup milk, warmed (110 degrees)
2 tablespoons shortening, melted
1/4 cup sugar
1-1/2 teaspoons salt
1 egg, beaten
1 teaspoon nutmeg
3-3/4 cups sifted flour
Vegetable oil 3–4 inches deep in Dutch oven

#### Glaze

2-1/2 cups powdered sugar
---
1/4 cup butter, softened
3 tablespoons milk
1 teaspoon almond extract

#### Doughnuts

In a large bowl, dissolve yeast in 1/4 cup water. Let stand for 5 minutes. In a small bowl, combine the remaining water, milk, shortening, sugar, salt, egg, and nutmeg. Mix well and add flour, a little at a time, until you have a soft dough. Place in a greased bowl, turning to grease top, cover, and place in refrigerator for 2–3 hours or overnight.

Roll out on a lightly floured surface to 1/4 inch thick and cut with a floured doughnut cutter. Let rise in a warm place until double in size, about 1 hour.

Starting with 24 coals, heat the oil in the Dutch oven, adding more coals if needed, so the oil temperature reaches 375–400 degrees.

Fry 2–3 doughnuts at a time, turning once to brown both sides. Drain on paper towels and sprinkle with sugar or glaze.

#### Glaze

In a medium bowl, combine ingredients until smooth.

Don't forget to fry some doughnut holes!

## Cinnamon Hazelnut Braid

Serves 20

Oval roaster Dutch oven*

10 coals on bottom

20 coals on top

375 degrees

#### Bread Dough

1 cup milk
---
1/3 cup butter
1/3 cup sugar
2 tablespoons active dry yeast
4 to 4 1/2 cups flour, divided
2 teaspoons salt
2 teaspoons grated orange zest
2 eggs

#### Filling

1 cup powdered sugar
---
1/3 cup butter, softened
1 teaspoon cinnamon
1 cup hazelnuts, ground

#### Glaze

3 tablespoons sugar
---
1/4 cup orange juice

#### Bread Dough

In a small saucepan, warm milk and butter just enough to melt butter. Add sugar and yeast. In a large bowl, combine 2 cups flour, salt, and orange zest and mix well. When yeast is foamy, add to flour mixture. Add eggs and beat until well mixed. Add additional flour and knead until you have a soft dough, about 10 minutes. Place dough in a greased bowl, cover with plastic wrap, and let rise until double in size, about 1 hour.

#### Filling

In a small bowl, cream together powdered sugar, butter, and cinnamon. Set aside.

#### Glaze

In another small bowl, blend glaze ingredients. Set aside.

After bread dough has risen, punch down and turn dough out on a floured surface. Divide into 3 equal portions. Roll each portion out into a 6 x 12-inch rectangle. Spread with a third of the butter and sugar mixture and sprinkle with hazelnuts. Roll up jelly-roll style, starting with the long side; pinch seams to seal.

Place the 3 ropes seam side down and braid; pinch ends to seal and tuck under. Place in greased Dutch oven, cover, and let rise until double in size, about 45 minutes. Cover and bake, using 10 coals underneath the oven and 20 coals on top, for 25–30 minutes. Brush with glaze and bake an additional 3–5 minutes. Bread should be golden brown. Remove from hot oven and cool on wire racks.

_*Since an oval roaster Dutch oven does not have legs, place oven on 2 trivets, one at each end, and place coals underneath. Use heavy-duty aluminum foil to make a boat to hold the coals on the lid._

## Cinnamon Bread

Serves 12

12-inch Dutch oven

8 coals on bottom

17 coals on top

350 degrees

#### Bread Dough

1 tablespoon rapid rise yeast
---
3/4 teaspoon salt
3 cups flour
1/4 teaspoon nutmeg
1/2 tablespoon cinnamon
1-1/2 tablespoons sugar
1-1/2 tablespoons powdered milk
3/4 cup warm water (110 degrees)
1/2 teaspoon vanilla
1/2 cup butter, melted

#### Filling

3 tablespoons brown sugar
---
1-1/4 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup raisins or nuts, optional

#### Bread Dough

In a large bowl, combine yeast, salt, flour, nutmeg, cinnamon, sugar, powdered milk, water, vanilla, and butter. Knead for 10 minutes on a lightly floured surface. Place in a greased bowl and turn to grease top. Cover and let rise until double in size, about 1 hour. Punch down then shape into a 6 x 16-inch rectangle.

#### Filling

Combine ingredients in a small bowl.

Spread filling over rectangle and press into dough with back of spoon. Roll from the long edge forming a long rope; pinch to seal edge. Coil and place in greased Dutch oven. Cover and bake, using 8 coals underneath the oven and 17 coals on top, for 35 minutes or until lightly browned.

**Variation:** Drizzle with Glaze while still warm.

## Cinnamon Rolls

Serves 12

14-inch Dutch oven

12 coals on bottom

24 coals on top

400 degrees

#### Bread Dough

1 tablespoon active dry yeast
---
1-1/3 cups warm water (110 degrees)
1/4 cup sugar
1/4 cup canola oil
1 egg, room temperature
1 teaspoon salt
4 to 5 cups flour

#### Filling

1/2 cup butter, room temperature
---
3/4 cup sugar
3 tablespoons cinnamon

#### Glaze, optional

1-1/2 cups powdered sugar
---
1/4 cup butter, softened
3 tablespoons milk
1 teaspoon vanilla

#### Bread Dough

In a large bowl, stir together yeast, water, and sugar. Let stand until foamy, about 5 minutes. Stir oil, egg, and salt into mixture. Add flour, 1/2 cup at a time, stirring until mixed in and smooth. Place dough on a lightly floured surface and knead, for about 10 minutes. Grease a large bowl and add dough, turning once to coat entire surface. Cover and let rise in a warm place until double in size, about 1-1/2 hours.

#### Filling

In a small bowl, beat butter, sugar, and cinnamon. Set aside.

#### Glaze

In a small bowl, beat powdered sugar, butter, milk, and vanilla together. Set aside.

Roll dough out on generously floured surface to make a 10 x 16-inch rectangle. Spread filling evenly over dough. Roll up dough, jelly-roll style. Cut into 12 slices. Place rolls into greased Dutch oven, 8 rolls around edge of the oven and 4 in the center. Cover and set aside to rise until double in size, about 1 hour. Cover and bake, using 12 coals underneath the oven and 24 coals on top, for 30 minutes, or until lightly browned. When done, tip bread out of oven and glaze while still warm, if using.

## Sausage Loaf

Serves 6–8

Oval roaster Dutch oven*

12 coals on bottom

24 coals on top

400 degrees

1 recipe bread dough from Cinnamon Rolls
---

#### Filling

1/2 pound ground Italian sausage
---
1/2 yellow onion, chopped
1/4 cup diced celery
1 teaspoon minced garlic
1 cup peeled and diced Granny Smith apple
1 tablespoon butter
1/2 cup cooked rice (white or wild)
1 cup grated Parmesan cheese, divided
Egg wash of 1 egg beaten into 1 tablespoon water

#### Filling

The filling is best if prepared the day before needed and refrigerated to let the flavors blend. In a large skillet, crumble sausage and brown; remove sausage from skillet and drain grease. In the same skillet, sauté onion, celery, garlic, and apple in butter until onion becomes translucent, 3–5 minutes. Stir into cooked sausage. Add rice and half of the cheese.

Roll dough out on a generously floured surface to make a 12 x 16-inch rectangle. Spread filling down the center third of the rectangle. Fringe outer thirds of the dough into 3/4-inch-wide slices. Fold top edge of dough over the top and alternately pull over each fringed slice of dough. This will braid your dough over the filling. Tuck last end under the loaf. Place loaf into greased Dutch oven. Set aside to rise until double in size, about 30 minutes.

Carefully brush loaf with egg wash. Sprinkle with remaining cheese. Cover and bake, using 12 coals underneath the oven and 24 coals on top, for 30–40 minutes or until lightly browned.

_*Since an oval roaster Dutch oven does not have legs, place oven on 2 trivets, one at each end, and place coals underneath. Use heavy-duty aluminum foil to make a boat to hold the coals on the lid._

## Apple Cinnamon Braid

Serves 6–8

Oval roaster Dutch oven*

12 coals on bottom

24 coals on top

400 degrees

1 recipe Cinnamon Rolls
---
1 can (21 ounces) apple pie filling added to the filling

Prepare dough following the Cinnamon Rolls recipe and let rise until double in size, about 1 hour. Roll dough out on a generously floured surface to make a 12 x 16-inch rectangle. Spread filling down the center third of the rectangle. Fringe the outer thirds of the dough into 1/2-inch-wide slices. Fold top edge of dough over the top end and alternately pull over each fringed slice of dough. This will braid your dough over the filling. Tuck last end under the loaf. Place loaf into greased Dutch oven. Set aside to rise until double in size, about 30 minutes.

Cover and bake, using 12 coals underneath the oven and 24 coals on top, for 30 minutes, or until lightly browned. When done, tip bread out of oven and glaze while still warm.

_*Since an oval roaster Dutch oven does not have legs, place oven on 2 trivets, one at each end, and place coals underneath. Use heavy-duty aluminum foil to make a boat to hold the coals on the lid._

## Scones

Makes 12 scones

12-inch Dutch oven

24–27 coals on bottom

1 tablespoon active dry yeast
---
1-1/4 cups warm water, divided
1/3 cup powdered milk
1/4 cup shortening, melted
1/4 cup sugar
1-1/2 teaspoons salt
1 egg, beaten
2-1/2 cups flour
Vegetable oil 1 inch deep in Dutch oven

In a small bowl, sprinkle yeast over 1/4 cup warm water and allow to foam. Combine remaining water, powdered milk, shortening, sugar, salt, egg, and flour in a medium bowl. Add yeast mixture. Work until you have a soft dough. Turn out onto a floured surface and knead for about 10 minutes. Dough should be soft and elastic. Place in an oiled bowl and cover with a kitchen towel. Keep warm and allow to rise until double in size, about 1 hour.

Starting with 24 coals, heat the oil in the Dutch oven, adding more coals if needed so the oil reaches 375–400 degrees.

Knead dough to press out any air pockets. Roll to 1/4 inch thick and allow dough to relax for 1 minute before cutting to desired shape. You can also just stretch a handful of dough into a 4-inch flat circle. Drop into hot oil and fry until brown on bottom. Turn scone to brown the other side. Remove from oven and drain on paper towels. Continue to fry dough. Serve with butter and honey, syrup, or jam.

## Louisiana-Style Beignets

Makes 30 beignets

12-inch Dutch oven

24–27 coals on bottom

1 tablespoon dry yeast
---
3 tablespoons warm water (110 degrees)
3/4 cup milk, warmed (110 degrees)
1/4 cup sugar
1/4 cup shortening, melted
1 teaspoon salt
1 egg, beaten
2-1/2 to 3 cups flour
Vegetable oil 3 inches deep in Dutch oven
Powdered sugar

In a large bowl, dissolve yeast in water. In a small bowl, stir together milk, sugar, shortening, and salt. Add milk mixture, egg, and 2 cups flour to yeast mixture. Mix well. Stir in enough remaining flour to make a soft dough. Turn dough out onto a floured surface and knead for about 8–10 minutes, until smooth and elastic. Place into a well-greased bowl and turn to grease top. Cover and let rise in a warm place for about 1 hour.

Punch down dough and turn out onto a floured surface. Roll out dough into a 10 x 12-inch rectangle; cut into 2-inch squares. Place on a floured surface, cover, and let rise in a warm place for about 30 minutes.

Starting with 24 coals, heat the oil in the Dutch oven, adding more coals if needed so the oil reaches 375–400 degrees.

Drop in 5–6 beignets at a time and cook for 1 minute on each side or until golden brown. Drain on paper towels; sprinkle with powdered sugar.

## Danish Pastry

Makes 24 pastries

14-inch Dutch oven

12 coals on bottom

22 coals on top

375 degrees

1/2 cup warm water
---
2 tablespoons active dry yeast
3/4 cup milk, room temperature
1/2 cup sugar
1-1/2 teaspoons salt
1/4 cup butter, melted and cooled
2 eggs
1-1/2 teaspoons lemon zest
3 1/2 cups flour, divided
2 tablespoons cornstarch
1-1/2 cups butter, softened
1/2 cup raspberry jelly
Sugar

In a small bowl, dissolve yeast in warm water and set aside until foamy. In a large bowl, combine milk, sugar, salt, and melted butter. Add yeast into mixture.

In a small bowl, beat eggs yolks and 1 egg white; reserve remaining egg white until later. Add eggs and lemon zest to yeast mixture. Add 1 cup flour and mix really well. Combine cornstarch with remaining flour; stir into batter until just mixed. Chill for 1 hour.

Spread softened butter on waxed paper in a 10 x 12-inch rectangle. Place on a tray and chill 1 hour.

Roll chilled dough into a 12 x 16-inch rectangle. Place wax paper with chilled butter, butter side down, over 2/3 of rolled out dough. Remove wax paper. Fold uncovered third of dough over middle section then fold remaining third toward middle. Give dough a quarter turn and roll into a 12 x 16-inch rectangle. Fold into thirds as above and turn and roll into a 12 x 16-inch rectangle. Place on tray and chill for 1 hour. Repeat procedure of rolling, folding, turning, and chilling 2 times. Then refrigerate overnight. This process incorporates the butter into layers within the dough so that when baking the butter melts and makes the dough flaky.

Shape half of the dough at a time, refrigerating the other half. Roll the dough half into a 9 x 12-inch rectangle. Cut the dough into 3-inch squares. Place 1/2 teaspoon jelly in the center of each square and fold opposite corners to overlap 1/2 inch in the center over jelly. Place in greased Dutch oven. Brush pastries with reserved egg white and sprinkle with sugar.

Cover and bake, using 12 coals underneath the oven and 22 coals on top, for 15–20 minutes. While the first pastries are baking, prepare second half of pastry. When the pastries are baked, remove them from the oven to a cooling rack. Remove oven from heat while loading second batch of pastries. Return oven to heat to bake.

# Breakfast Casseroles

## Baked Omelet Squares

Serves 8

12-inch Dutch oven

9 coals on bottom

18 coals on top

375 degrees

2 tablespoons butter
---
1 small onion, chopped
1-1/2 cups grated cheddar cheese
1 (12-ounce) can sliced mushrooms
1 (6-ounce) can sliced black olives
2 cups chopped cooked ham
12 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper

Place Dutch oven over all 27 coals and use oven like a skillet. Melt the butter in bottom of the Dutch oven and then cook onion until tender. Spread cheese in the bottom of the oven with the onions. Then layer the mushrooms, olives, and ham.

In a large bowl, combine the eggs with milk and season with salt and pepper. Pour over ingredients in the Dutch oven. Do not stir. Cover and bake, using 9 coals underneath the oven and 18 coals on top, for 30 minutes or until mixture is set in the center. Allow to cool slightly and cut into squares.

This is a gluten-free recipe.

## Mock Souffle

Serves 10–12

12-inch Dutch oven

9 coals on bottom

14 coals on top

350 degrees

Enough butter to coat oven
---
14 slices bread, crusts removed and cubed
1 cup small-dice cooked ham
2 cups grated cheddar cheese
5 eggs
4 cups milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper

Coat the oven with butter. Layer half of the bread in bottom of oven. Cover with half the ham and half the cheese. Top with the remaining bread, followed with remaining ham and cheese.

In a large bowl, beat eggs; add milk and seasonings. Pour over top of all layers. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

When ready to cook, remove plastic wrap, and cover and bake, using 9 coals underneath the oven and 14 coals on top, for 1 hour or until knife inserted in center comes out clean.

## Michael's Layered Mountain Man

Serves 18

14-inch Dutch oven

8 coals on bottom

20 coals on top

350 degrees

1 pound ground sausage, crumbled
---
1 pound bacon, diced
1 medium yellow onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 (32-ounce) bag frozen diced potatoes
1 tablespoon steak seasoning or rub
12 eggs, beaten
2 cups grated sharp cheddar cheese

Place Dutch oven over all 28 coals and use oven like a skillet. Brown sausage and remove from Dutch oven; set aside. Brown the bacon and then add onion and cook until translucent. Add bell peppers and cook for 10 minutes. Add potatoes and seasoning; cook, stirring occasionally, until potatoes start to brown. Compress potato mixture to make a firm "cake" in the bottom of the oven. Pour eggs over the potatoes. Do not stir in eggs; they should sit mostly on top of the potatoes.

Cover and move 20 coals to the lid. Cook until eggs are nearly set, 7–10 minutes. Layer the sausage over the eggs and continue cooking. When the eggs are completely cooked, sprinkle cheese over the sausage and replace the lid to melt the cheese.

This is a gluten-free recipe.

## Favorite Mountain Man Breakfast

Serves 12

12-inch Dutch oven

8 coals on bottom

16 coals on top

350 degrees

1/2 pound bacon, diced
---
1/2 pound ground sage sausage, crumbled
1 medium onion, diced
1 (32-ounce) bag hash brown potatoes
12 eggs
1/2 pound extra sharp cheddar cheese, grated

Place Dutch oven over all 24 coals and use oven like a skillet. Brown bacon and sausage in bottom of oven then add onion and cook until translucent. Stir in the potatoes and cover. Move 16 coals to the lid. Stir occasionally to brown potatoes, about 15–20 minutes.

In a large bowl, beat the eggs and then pour over the potatoes. Cover and cook, using the same coals, until eggs start to set, about 10–15 minutes. Sprinkle cheese over egg mixture, cover, and continue heating until eggs are completely set and cheese is melted. Slice and serve.

This is a gluten-free recipe.

## Cornbread Breakfast Casserole

Serves 8

2 (12-inch) Dutch ovens

10 coals on bottom

19 coals on top

400 degrees

#### Crust

1/2 teaspoon baking soda
---
1 cup buttermilk
4 tablespoons melted butter
1 cup cornmeal
1/4 cup sugar
1/2 teaspoon salt
1 egg, beaten
1 (14.5-ounce) can whole kernel corn, drained
2 tablespoons diced green chiles, drained

#### Filling

1 pound ground sausage
---
1 red bell pepper, chopped
1 onion (yellow or red), chopped
2 cloves garlic, minced
1 teaspoon cumin

#### Eggs

5 eggs, beaten
---
1 cup milk
1 teaspoon each salt and pepper
1 cup grated cheddar cheese

#### Crust

Place Dutch oven over 10 coals and place lid on oven with 19 coals on top. Let oven preheat while mixing cornbread. Add baking soda to the buttermilk and let it sit while you assemble remaining crust ingredients. In a large bowl, combine butter, cornmeal, sugar, salt, egg, corn, and chiles and mix well. Add in buttermilk. Pour into hot Dutch oven and bake for 15–18 minutes. Remove Dutch oven from heat.

#### Filling

Place the second Dutch oven over all 29 coals and use oven like a skillet. Brown sausage with onion and red bell pepper. Stir in garlic and cumin. Layer filling over top of the cornbread crust.

#### Eggs

In a large bowl, combine eggs, milk, salt, and pepper. Pour the egg mixture over the filling. Cover and bake, using 4 coals underneath the oven and 19 coals on top, for 35–40 minutes. Because you have already cooked the corn bread, most of the heat will be required on top. During last 5 minutes, sprinkle with cheese and allow cheese to melt.

This is a gluten-free recipe.

## Quick Breakfast Casserole

Serves 8

12-inch Dutch oven

10 coals on bottom

19 coals on top

400 degrees

1 (8-ounce) can crescent rolls
---
1/2 to 1 pound ground sausage, browned and drained
1 cup grated mozzarella cheese
5 eggs
1/4 cup milk
1 teaspoon oregano or rosemary
1/2 teaspoon salt
1/4 teaspoon pepper

Spread the crescent rolls in the bottom of Dutch oven, pressing the seams together. Scatter the sausage and cheese on rolls.

In a medium bowl, whisk eggs, milk, oregano, salt, and pepper. Pour on top of the sausage and cheese. Cover and bake, using 10 coals underneath the oven and 19 coals on top, for 18–20 minutes.

## Brunch Egg Casserole

Serves 8–10

12-inch Dutch oven

8 coals on bottom

16 coals on top

350 degrees

2 cups unseasoned croutons
---
1 cup grated sharp cheddar cheese
4 to 5 eggs, beaten
2 cups milk
1/2 teaspoon dry mustard
1/8 teaspoon onion powder
1/2 teaspoon salt
Dash of pepper
4 to 6 slices bacon, cooked and crumbled

Place croutons and cheese in bottom of greased oven. In a large bowl, combine eggs, milk, and seasonings; whisk together. Pour over cheese in oven. Sprinkle with bacon. Cover and bake, using 8 coals underneath the oven and 16 coals on top, for 30–35 minutes or until eggs are set.

## Scrambled Egg Casserole

Serves 8

12-inch Dutch oven

6 coals on bottom

18 coals on top

350 degrees

2 tablespoons butter
---
1/2 cup sliced green onions
12 eggs
1/2 cup half-and-half
1-1/2 cups diced cooked ham
1 (10.75-ounce) can cream of mushroom soup
1 cup grated cheddar cheese

Place Dutch oven over all 24 coals and use oven like a skillet. Melt butter in oven and sauté onions until tender.

In a large bowl, beat eggs and then stir in half-and-half. Pour egg mixture into oven with onions. Stir gently and add ham. Cook eggs, stirring only a little, so the eggs are of a good size. Stirring too much will break them into smaller pieces. Pour soup evenly over the top of the eggs.

Cover and bake, using 6 coals underneath the oven and 18 coals on top, for 20 minutes. Sprinkle cheese over casserole and bake an additional 10 minutes.

**Variation:** You can substitute sausage, bacon, or Canadian bacon for the ham.

This is a gluten-free recipe.

## Sausage Potato Casserole

Serves 8–10

12-inch Dutch oven

8 coals on bottom

16 coals on top

350 degrees

1 cup mayonnaise
---
1 cup sour cream
1 medium onion, chopped
1/2 teaspoon seasoned salt
1 (1-pound 14-ounce) bag frozen shredded hash brown potatoes
1 pound smoked sausage, cut into 1/4-inch slices

Mix all ingredients together in a large bowl. Spray Dutch oven with nonstick cooking spray and pour mixed ingredients into oven. Cover and bake, using 8 coals underneath the oven and 16 coals on top, for 45 minutes.

This is a gluten-free recipe.

## Pennsylvania Dutch Casserole

Serves 8–10

12-inch Dutch oven

8 coals on bottom

16 coals on top

350 degrees

1 pound bacon, diced
---
1 medium onion, chopped
6 eggs, beaten
1 cup frozen hash brown potatoes, thawed
2 cups grated cheddar cheese
1-1/2 cups small curd cottage cheese
1-1/4 cups grated Swiss cheese

Place Dutch oven over all 24 coals and use oven like a skillet. Cook bacon and onion until bacon is crisp; remove from oven into a large bowl.

Wipe out excess bacon grease from oven. Add remaining ingredients to bacon and mix well. Pour into Dutch oven. Cover and bake, using 8 coals underneath the oven and 16 coals on top, for 35–40 minutes or until a knife inserted in the center comes out clean. Let set for 10 minutes before serving.

This is a gluten-free recipe.

## Rice and Sausage Especial

Serves 4

10-inch Dutch oven

6 coals on bottom

14 coals on top

350 degrees

1 pound ground hot sausage
---
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cups cooked rice
1/2 (10.75-ounce) can chicken gumbo soup
1/2 cup water

Place Dutch oven over all 20 coals and use oven like a skillet. Cook sausage, celery, onion, and bell pepper until sausage is browned and vegetables are softened. Remove from Dutch oven into a medium bowl and set aside.

Wipe out excess fat from bottom of oven. Place rice in bottom of oven. Layer the sausage and vegetables over the rice. Mix water and soup together and pour over rice and sausage. Cover and bake, using 6 coals underneath the oven and 14 coals on top, for 30 minutes or until heated through.

# Family Favorites

## Bread Pudding

Serves 8

10-inch Dutch oven

7 coals on bottom

13 coals on top

350 degrees

Butter
---
2 eggs
2 cups milk
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
Pinch of nutmeg
1/2 teaspoon cinnamon
3 to 4 slices day old bread, cubed
1/2 cup raisins

Butter bottom and sides of Dutch oven.

In a medium bowl, beat eggs and then add milk, sugar, vanilla, salt, nutmeg, and cinnamon. Place bread cubes into Dutch oven and pour egg mixture over bread. Let stand 30 minutes and then gently stir in raisins before baking. Cover and bake, using 7 coals underneath the oven and 13 coals on top, for 30 minutes or until firm.

**Variations:** Coconut, diced apple, and nuts may be added. Try various flavorings like almond or black walnut—add 1/2 teaspoon flavoring and only 1/2 teaspoon vanilla.

## Rice Pudding

Serves 8

10-inch Dutch oven

7 coals on bottom

13 coals on top

350 degrees

1/2 cup raisins
---
1 cup water
2 eggs
1 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla
Pinch of salt
4 cups milk, divided
1 cup uncooked rice
3 tablespoons butter

Place raisins in a small bowl to soak in water an hour or so before baking. In a large bowl, beat eggs until fluffy. Add sugar, cinnamon, vanilla, salt, and 1 cup of milk. Mix well until sugar is dissolved. Drain raisins and add to mixture with remaining milk and rice. Pour into Dutch oven. Dot top of pudding with butter. Cover and bake, using 7 coals underneath the oven and 13 coals on top, for 30–40 minutes or until pudding is firm.

This is a gluten-free recipe.

## Old-Fashioned Bread Pudding

Serves 8–10

12-inch Dutch oven

7 coals on bottom

18 coals on top

350 degrees

1 (16-ounce) loaf day old French bread, cubed
---
2 (12-ounce) cans evaporated milk
1 cup water
6 eggs, lightly beaten
1 (8-ounce) can crushed pineapple, drained
1 large Granny Smith apple, grated
1-1/2 cups sugar
1 cup chopped dates
5 tablespoons vanilla
1/4 cup butter, diced and softened
Whipped cream

In a large bowl, combine bread, milk, and water. Stir in eggs, blending well. Add pineapple, apple, sugar, dates, and vanilla. Spray inside of Dutch oven with nonstick cooking spray and pour mixture into oven. Cover and bake, using 7 coals underneath the oven and 18 coals on top, for 35–40 minutes or until firm. Serve with a dollop of whipped cream.

## Welsh Rarebit

Serves 6–8

10-inch Dutch oven

10 coals on bottom

2 tablespoons butter
---
4 cups grated sharp cheddar cheese
2 eggs
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
Pinch of cayenne pepper
1/2 cup half-and-half
English muffins or toast

Place Dutch oven over all 10 coals and use as a saucepan.

In bottom of Dutch oven, melt the butter. Add cheese, a little at a time, and stir after each addition until all the cheese is melted. In a small bowl, beat eggs and then add Worcestershire sauce, mustard, and cayenne pepper; stir in half-and-half. Stir egg mixture into cheese. Cook until thickened. Serve over English muffin halves or toasted bread.

## Apple Pudding

Serves 6

10-inch Dutch oven

8 coals on bottom

17 coals on top

350 degrees

1 cup sugar
---
2 cups grated apples
1 egg
1/4 cup melted butter
1 cup flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon baking soda

In a small bowl, pour sugar over apples and set aside. In a large bowl, beat egg and butter together. Add apples and stir in remaining ingredients. Pour into greased Dutch oven. Cover and bake, using 8 coals underneath the oven and 17 coals on top, for 30–40 minutes or until firm.

## The Basic Omelet

Serves 2

10-inch Dutch oven

8 coals on bottom

12 coals on top

350 degrees

4 eggs, separated
---
2 tablespoons water
1/4 teaspoon salt
1 tablespoon butter
1/2 cup grated sharp cheddar cheese

In a medium bowl, beat egg whites until foamy; add water and salt. Continue beating until stiff peaks form. Beat egg yolks in a medium bowl until thick and lemon colored. Fold whites into yolks.

Place Dutch oven over 8 coals. When the oven is hot, add butter and coat the bottom of the oven. Spread egg mixture in oven. Cover and bake, using 8 coals underneath the oven and 12 coals on top, for 10 minutes or until a knife inserted in the center comes out clean. Sprinkle cheese on top of omelet. Use a flexible spatula to loosen omelet and fold. Cut omelet in half to serve.

**Note:** _This recipe is easily doubled for 4 servings. Bake in a 12-inch Dutch oven, using 8 coals underneath the oven and 16 coals on top._

**Variation:** Any of the following ingredients may be added to the basic omelet; sliced mushrooms, chopped onion, chopped bell pepper, minced cooked ham, crumbled cooked sausage or bacon, and herbs of choice.

This is a gluten-free recipe.

# Metric Conversion Chart

Volume Measurements | Weight Measurements | Temperature Conversion
---|---|---
U.S. | Metric | U.S. | Metric | Fahrenheit | Celsius
1 teaspoon | 5 ml | 1/2 ounce | 15 g | 250 | 120
1 tablespoon | 15 ml | 1 ounce | 30 g | 300 | 150
1/4 cup | 60 ml | 3 ounces | 90 g | 325 | 160
1/3 cup | 75 ml | 4 ounces | 115 g | 350 | 180
1/2 cup | 125 ml | 8 ounces | 225 g | 375 | 190
2/3 cup | 150 ml | 12 ounces | 350 g | 400 | 200
3/4 cup | 175 ml | 1 pound | 450 g | 425 | 220
1 cup | 250 ml | 2-1/4 pounds | 1 kg | 450 | 230

redpajama_set_name: RedPajamaBook


Bethany grew up in the small town of Belle Plaine all her life. She decided her Senior year of high school she wanted to become a Physical Therapy Assistant after shadowing many therapists. She went to Hutchinson Community College for her degree and enjoys spending time at the lake, playing volleyball on adult league teams, and spending time with her friends and family. Bethany looks forward to furthering her education to better benefit her patients and building relationships with her patients.


text:
using System;
using System.Collections.Generic;
using System.Threading;
using BosunReporter.Infrastructure;

namespace BosunReporter.Metrics
{
    public class Counter : BosunMetric, ILongCounter
    {
        public long Value = 0;

        public override string MetricType => "counter";

        protected override IEnumerable<string> Serialize(string unixTimestamp)
        {
            yield return ToJson("", Value, unixTimestamp);
        }

        public Counter()
        {
        }

        public void Increment(long amount = 1)
        {
            AssertAttached();
            Interlocked.Add(ref Value, amount);
        }
    }
}

redpajama_set_name: RedPajamaGithub


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The Langham, New York, Fifth Avenue offers guests a luxurious environment to live, work, and relax. For stays of 14 days or more, guests receive special inclusions of 20% off meals from our Private Kitchen and 10% off laundry services. Whether for business or leisure, enjoy a comfortable stay where you can rest assured, your every need will be met.
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You will be welcomed at The Langham, New York, Fifth Avenue in our intimate, residential style lobby. The front desk staff will assist you with check-in and our team of knowledgeable concierge can assist with any special requests you may have during your stay, from dinner reservations to theatre tickets.
Ai Fiori, Altamarea Group's Michelin-starred restaurant offers exceptional Riviera-inspired dishes and is open for breakfast, lunch, and dinner. For a more casual setting, visit Ai Fiori's classic bar to enjoy a la carte dining or enjoy a hand crafted cocktail from one of their creative bartenders.
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Every guest at The Langham, New York, Fifth Avenue will enjoy a complimentary Nespresso coffee maker and complimentary bottled water at nightly turn down. A chauffeur driven house car (drop off service only) is available to all guests on a first come first served basis. Private Kitchen, our in-room dining is available 24 hours a day. Pets are welcome for an additional service fee.


Nobody knows it as Christian Audigier. He worked for companies such as Dutch from what their international fame with the line from Dutch original. Audigier but wanted his own original line and Ed Hardy Clothing, one based on the work of tattooing Don Ed Hardy was born. By Ed Hardy, Audigier has focused on the comfort, utility and wearability, as well as an elegant design. His bags, backpacks and handbags of this event more than almost anything else. Designer handbags are often small pockets that are just for decoration and everything. They are often spoiled size. They are not small enough for use as a bag on a night, but not large enough for use as a backpack from day to day. Quite simply, they are not compatible with the user in mind. Ed Hardy bags, but are in all shapes and sizes. You are a person with a modern urban lifestyle, and it is hard to find, whatever is not the line. There are small for an evening bag, bags-all perfect for a day at the beach, and the backpack for the night. Some even come with a small bag game, as the "Ed Hardy Denim Desiree Bag." In the models that are both elegant and practical, such as bags "Ed Hardy Stripe Sally Bag" have a shiny appearance and colorful, but not even these Ed Hardy board. You can feel safe, even though they knew that you never recover from all the other bag designer bags samey in the cloakroom or in a restaurant, because Ed Hardy bags really brings. Such a bag that you're looking for justice, throw your loyal old Louis Vuitton and Gucci, your at the rear of the chassis. Whether you are looking for a bag that you every day, that for a day or for a job or a new bag to cool for the clubs, Ed Hardy clothing is something that in their collection to make you agree.


text:
The Award Process
PAEMST Awardee Highlight
Dawn O'Connor
California | 2007
After winning the PAEMST award, Dawn began to serve as an advocate for marginalized student communities in science. Dawn transitioned out of the classroom and into the role of a mentor for The New Teacher Project where she was able to support 16 teachers in viewing science education as a social justice issue. Dawn was later asked to become the Director for the California Science Project for the East Bay Science Project. Dawn also gives back to PAEMST by serving as a mentor to applicants and as a state reviewer.
See past Awardee Highlights here
What are the Presidential Awards for Excellence in Mathematics and Science Teaching?
The Presidential Awards for Excellence in Mathematics and Science Teaching (PAEMST) are the highest honors bestowed by the United States government specifically for K-12 science, technology, engineering, mathematics, and/or computer science teaching. The Awards were established by Congress in 1983. The President may recognize up to 108 exemplary teachers each year.
Awards are given to science, technology, engineering, mathematics, and/or computer science teachers from each of the 50 states, the District of Columbia, the Commonwealth of Puerto Rico, the Department of Defense Education Activity schools, or the U.S. territories as a group (American Samoa, Guam, the Commonwealth of the Northern Mariana Islands, and U.S. Virgin Islands).
The award recognizes those teachers have both deep content knowledge of the subjects they teach and the ability to motivate and enable students to be successful in those areas. Since the program's inception, more than 5,000 teachers have been recognized for their contributions in the classroom and to their profession.
Awardees reflect the expertise and dedication of the Nation's teaching corps, and they demonstrate the positive impact of excellent teachers on student achievement. The National Science Foundation administers PAEMST on behalf of The White House Office of Science and Technology Policy.
Recipients of the award receive the following:
A certificate signed by the President of the United States.
A paid trip to Washington, D.C., to attend a series of recognition events and professional development opportunities.
A $10,000 award from the National Science Foundation.
An opportunity to build lasting partnerships with colleagues across the nation.
Applicants must:
teach science, technology, engineering, mathematics, and/or computer science as part of their contracted teaching responsibilities at the 7-12 grade level in a public (including charter) or private school;
hold at least a bachelor's degree from an accredited institution;
be full-time employees of the school or school district as determined by state and district policies, with responsibilities for teaching students no less than 50% of the school's allotted instructional time;
have at least five years of full-time employment as a K-12 teacher prior to the 2020-2021 academic school year during which science, technology, engineering, mathematics, and/or computer science has been a part of the applicant's teaching duties each of the five years;
teach in one of the 50 states, the District of Columbia, the Commonwealth of Puerto Rico, the Department of Defense Education Activity schools, or the U.S. territories as a group (American Samoa, Guam, Commonwealth of the Northern Mariana Islands, and U.S. Virgin Islands);
be U.S. citizens or permanent residents; and
not have received the PAEMST award at the national level in any prior competition or category.
The Awards Process: Overview
Anyone—principals, teachers, parents, students, or members of the general public—may nominate exceptional individuals who teach science, technology, engineering, mathematics, and/or computer science in grades 7-12 for this award year. To submit a nomination, the following information is required:
Teacher's name
Nominations may be submitted for more than one teacher. Teachers may also initiate the application process themselves at www.paemst.org.
Nominate a teacher Apply
Once a teacher is nominated or initiates the application process, the teacher will receive an email invitation to continue the application process. The invitation will include login information for accessing the online application system.
Contact info@paemst.org if you have any questions regarding the PAEMST nomination process.
The application consists of three components: Administrative, Narrative, and Video. The application is designed to allow the applicant to provide evidence of deep content knowledge and exemplary pedagogical skills that result in improved student learning. After eligibility is confirmed and technical specifications are met, each application will be evaluated using the following five Dimensions of Outstanding Teaching:
Mastery of content appropriate to grade level taught.
Use of effective instructional methods and strategies that are appropriate for the students in the classroom and that support student learning.
Effective use of student assessments to evaluate, monitor, and improve student learning.
Reflective practice and life-long learning to improve teaching and student learning.
Leadership in education inside and outside the classroom.
For complete details, please review the 2020-2021 Application Packet.
Login to the application system
All applications will be subjected to the following review process:
At the State level, coordinators convene selection committees, which include prominent mathematicians, scientists, mathematics/science education researchers, district-level personnel, and classroom teachers. These committees select up to three finalists from each award category (mathematics and science) for recognition at the state level and forward up to six applications from each state to NSF for national review. States are strongly encouraged to forward finalists in each of the STEM areas. Within the science category, states are encouraged to include science and engineering finalists (if appropriate) and in the Mathematics category, states are encouraged to include mathematics and technology/computer science finalists (if appropriate)." State selection committees score their applications using the review criteria and scoring information presented in this application packet. Prior to national review, State finalists will have the opportunity to respond to state level review feedback through submission of a PAEMST addendum.
At the national level, NSF convenes a national selection committee composed of prominent mathematicians, scientists, mathematics/science education researchers, district-level personnel, and classroom teachers. The national committee reviews state finalists' applications and ranks state finalist using the review criteria noted above. NSF then recommends up to two finalists per state to the OSTP. All finalists will be subject to a Federal Bureau of Investigation background check.
Each Presidential Awardee receives a certificate signed by the President of the United States and a $10,000 award from NSF. Awardees are honored at an award ceremony which takes place in Washington, D.C. Additional events may include professional development opportunities and discussions with policy makers on how to improve science, technology, engineering, mathematics, and/or computer science education.
Learn more about the event, and current awardees, on the PAEMST Recognition Program Web site.

redpajama_set_name: RedPajamaCommonCrawl


The Drop Your Thesis! programme is targeted towards university students ranging from bachelor to PhD level. Its purpose is to stimulate and advance space-related scientific and engineering research among students giving them the opportunity to perform scientific or technological research in microgravity conditions.
Below is a detailed description of the yearly programme and its schedule. It is intended to give insight into what the programme entails, what is expected, and to provide an indication on when to apply.
During this phase, the applicants will identify the members of their team, find an endorsing professor/academic supervisor and start to think about their project.
After defining their project, the students must consider in detail how they will realise their proposed experiment. At the end of this process, they will be expected to have an accurate plan of the intended method and set-up of their experiment as well as a sound understanding of the scientific theory underlying it – both in a qualitative and quantitative way.
The teams should think carefully about which drop tower mode to choose. Although the catapult mode may appear more attractive, the implementation of the experiment is more complicated and may not even be feasible. Reading the ZARM Drop Tower User Manual document is mandatory.
The experiment proposal should focus on the scientific and/or technology-related objectives of the project and on the technical details for the implementation of the experiment. In other words, participants are invited to explain what they intend to investigate and how they are going to implement their experiment. Students should show that they have very good knowledge of their project topic using references to bibliography and scientific literature in the field and giving the details of the results expected.
The proposals will be evaluated by a review board composed of experts from the European Low Gravity Research Association (ELGRA), ZARM, ESA's Human Spaceflight and Operations Directorate and ESA's Education Office.
The selected teams will be offered support from an ELGRA mentor.
Students of the selected teams will then start to build their experiment assisted by qualified professionals and their ELGRA mentor (if applicable). The cost of building the experiment will be partially supported by ESA's Education Office. The students should prepare the experiment with reference to the ZARM Drop Tower User Manual (list of documents) and in close consultation with ZARM engineers.
During the preparation phase, the students have to fill in some parts of the Experiment Report document. This document serves both as a reference document through the preparation and the execution of the experiment as well as the final report once the programme ends.
The experiment is expected to be fully equipped with all necessary subsystems. In certain circumstances it may be possible for the team to use special equipment (e.g. CCD cameras, heating/cooling devices) available from the drop tower operator. This must be assessed on a case-by-case basis and may carry associated costs for the team.
ZARM and the University of Bremen have technical laboratories and other facilities available for hire upon request. For more information on this, please contact the drop tower operators.
Deadline: Three versions will be delivered to ESA's Education Office and ZARM engineers before the campaign.
Students of the selected teams will carry out their experiment in October-November. The two-week-long campaign will take place in Bremen, Germany. The first week will be dedicated to integration and ground testing of the experiment in an attempt to reduce the probability of experiment failure. In the second week, the selected team will be allocated 5 launch opportunities for its experiment. Either the drop mode (giving 4.74 s of microgravity) or the catapult mode (9.3 s) can be used, depending on the requirements and the feasibility of accelerating the experiment.
A few weeks after the campaign the team is required to submit a feedback report on the experiment opportunity as supplied by the ESA Education Office.
Students of the selected teams must analyse the results obtained during the campaign and provide ESA's Education Office with the final version of their report within 4 months of performing their experiment. Later on, the students will write a scientific paper, co-authored by the ELGRA mentor (if applicable). Some of the students may also be sponsored to attend international conferences (such as the ELGRA Biennial Symposium) in order to present their results to the scientific community.
Please note that the schedule detailed above is subject to change.