BLUEBERRY BUCKLE


*3/4 cup white sugar

*1/4 cup butter

*1 egg

*1/2 cup milk

*1 1/2 cup all-purpose flour

*2 teaspoons baking powder

*1 teaspoon vanilla

*1/2 teaspoon salt

*2 cups fresh blueberries


Topping:

*1/2 cup white sugar

*1/3 cup all-purpose flour

*1/2 teaspoon ground cinnamon

*1/4 cup butter, softened


Spray 12" Dutch Oven with cooking spray and warm with coals (20 on top and 10 below) Cream together 3/4 cup sugar, butter and egg. In a separate bowl mix together 1 1/2 cups flour, baking powder and salt. Stir into mixture, alternating with milk. Stir in blueberries. Pour into Dutch Oven.


Topping:

Combine 1/2 cup sugar, 1/3 cup flour, cinnamon and butter. Sprinkle over batter.


Bake at 375 degrees (18 coals on top and 9 below) for 25-30 minutes and knife inserted in center comes out clean

BAKED CARAMEL-BANANA FRENCH TOAST


*8 Tablespoons (1 stick) unsalted butter

*1 Cup packed dark brown sugar

*2 Tablespoons dark rum, optional

*2 sliced bananas

*1 Loaf white bread (about 20 oz) cut or torn into 1/2" pieces

*8 Large eggs

*2 Cups half & half

*1 Tablespoon vanilla extract

*1/4 teaspoon salt


Prep time: 25 Minutes

Chill: 4 hours (or overnight)

Bake: 40 minutes

Total: 5 hours


​Preperation:

1. Melt butter in a large skillet over medium-low heat. Add brown sugar and rum; stir until smooth. Remove from heat and stir in bananas

2. Scatter half of bread in a 9"x13" baking dish. Spoon caramel-banana mixture evenly over bread. Top with remaining bread. In a large bowl, whisk eggs until blended. Whisk in half and half, vanilla and salt. Pour over bread mixture, pressing down on bread to make sure its all coated. Cover with foil and refrigerate at least 4 hours or overnight.

3. Preheat oven to 350 degrees (For a 12" Dutch Oven place 17 coals on top and 8 coals below) Let baking dish stand at room temperature while oven heats. Remove foil and bake until puffed and golden and a thin knife inserted in center comes out clean, about 40 minutes. Let cool 5 minutes before serving 
       
 

  


DUTCH OVEN RECIPES​



 

DUTCH PANCAKE

 6 eggs
1 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
¼ cup butter, melted at bottom of oven
½ cup brown sugar
Nutmeg
Fruit (Apples, peaches, blackberries, strawberries, whatever yer fancy…….)

         Mix eggs, flour, salt milk.
        Spray 12” Dutch Oven with cooking spray. Melt butter in bottom of Dutch Oven. Pour egg mixture into Dutch Oven. Top with fruit. Sprinkle with brown sugar and nutmeg.

         Place 8 coals at bottom of oven and 22 coals on top. Bake for 25 minutes. Pancake is done when eggs are set. You can use syrup or whipped cream. My favorite is confectioner’s sugar but it’s pretty darn good just by itself with the fruit.