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Your Guide to Dutch Oven Cooking

Discover Delicious and Simple Recipes That You Can Make in A Dutch Oven!

BY: Allie Allen

Copyright 2019 Allie Allen

Copyright Notes

This book is written as an informational tool. While the author has taken every precaution to ensure the accuracy of the information provided therein, the reader is warned that they assume all risk when following the content. The author will not be held responsible for any damages that may occur as a result of the readers actions.

The author does not give permission to reproduce this book in any form, including but not limited to: print, social media posts, electronic copies or photocopies, unless permission is expressly given in writing.

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Table of Contents

Introduction

Looking for simple, beginner-friendly Dutch oven recipes? If so, youre in the right place. This book contains a variety of sweet and savory recipes that can be made in a Dutch oven. From breakfast recipes like pistachio oatmeal and French toast to desserts like strawberry cake and blueberry mountain pie, this book covers almost every area.

Almost all the recipes in this book are easy and beginner-friendly. With basic ingredients and detailed instructions, youll be whipping up delicious dishes in no time. Lets begin!

Taco Ring

A simple taco roll ring recipe that serves great as a party snack or appetizer.

Makes: 6-8 servings

Prep: 20 mins

Cook: 45 mins

Ingredients:

• 1 tube crescent roll dough
• lb. ground beef, browned and drained
• cup shredded taco blend cheese
• cup salsa
• cup sliced jalapeno
• cup shredded lettuce
• cup sour cream

Directions:

Lightly grease a 10 pie plate with vegetable shortening. Unroll and separate the crescent rolls.

Arrange the crescent rolls around the perimeter of the pie plate, each pointing out, making a sunburst shape. With the backs of your fingers, slightly flatten the overlapping pieces of crescent dough.

Spoon the browned ground beef on the crescent dough, being careful not to cover the outer and inner edges of dough. Top with the shredded cheese.

Take each outer point of crescent dough and pull it toward the center, partly covering the ground beef filling. Press the tips firmly into the center portion of dough to seal. There will be gaps between each strip of dough.

Place pie plate in a shallow 12 cast iron Dutch oven with feet and cover with flat lid. Arrange 6 hot coals in a circle and place Dutch oven directly above hot coals. Add 8-10 more hot coals around perimeter of lid. Bake, without lifting lid, for 45 minutes, adding additional hot coals after first 30 minutes.

To serve, carefully remove pie plate from Dutch oven with oven gloves. Cut into wedges and serve with salsa, jalapeno, lettuce and sour cream.

Monkey Bread

A delicious, warm, gooey, sweet, monkey bread recipe with spiced caramel glaze.

Makes: 4-6 servings

Prep: 2 hrs.

Cook: 25 mins

Ingredients:

For the sugar coating:

• 1 cup packed dark brown sugar
• 2 teaspoons ground cinnamon
• cup (1 stick) salted butter, melted

For the dough:

• Olive oil, for the bowl
• 1 cup whole milk
• 2 tablespoons granulated sugar
• 2 tablespoons shortening
• 1 teaspoon sea salt
• cup warm water
• 1 tablespoon active dry yeast
• 1 egg, beaten
• 2 cups bread flour

For the glaze:

• 4 tbsp. salted butter
• cup packed dark brown sugar
• cup honey
• 1 tablespoon water
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger

Directions:

To make the sugar coating:

In a small bowl, mix the dark brown sugar, cinnamon, and melted butter, and set aside.

To make the dough:

Grease a bowl with a little olive oil and set aside.

In a medium saucepan over med-high heat, scald the milk by bringing it almost to a boil and then remove. Stir in the granulated sugar, shortening, and sea salt, stir until the sugar and shortening melt, and let cool until lukewarm.

In a small bowl, whisk the water and yeast until the yeast dissolves. Stir the yeast into the milk mixture.

Add the egg and stir to combine.

Stir the flour into the yeast mixture, cup at a time, until it forms a soft dough. Place the dough out onto a slightly floured surface (or a silicone baking mat), adding more flour as necessary to prevent it from getting tacky, and knead for 10 minutes. Transfer the dough to the oiled bowl, cover loosely with a clean kitchen towel, and let rise for 1 hour.

Place the dough out onto a slightly floured surface (or a silicone baking mat) and roll it into a 12-by-16-inch rectangle, inch thick. Cut the dough into 48 2-by-2-inch squares. Roll each into a ball, dunk each into the sugar coating, covering completely, and place in the Dutch oven. Place a kitchen towel let it rise for 1 hour.

Preheat the oven to 350F.Bake the bread for 25 minutes. Cover with foil and bake for 1/2 an hour.

To make the glaze:

While the monkey bread bakes, in a small saucepan over low heat, warm the butter, dark brown sugar, honey, water, cinnamon, and ginger, stirring frequently.

When the monkey bread comes out of the oven, pour the glaze evenly over it and let sit for 10 minutes. Serve warm.

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