Recipes, Dutch Oven Cooking

BOIL IN A BAG CAKE

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

Rule 2- The basic mix is:

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

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

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

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

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

Use 1 in. of water, and the bag must be supported by some type of steamer grate.

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

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

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

DUMP CAKE
Dutch Oven Cooking

2 20 oz. Cans cherry pie filling

1 yellow cake mix ( 18 oz. ) or ( two Jiffy mixes )

1 8 oz. lemon-lime soda ( drink 4 oz. )

Line a 12`` Dutch oven with foil. Pour in pie filling. Sprinkle cake mix evenly over filling. Pour pop over the cake mix. Stir gently to combine cake mix and pop only ( not pie filling ).

Bake 35 minutes until top is brown and springs back to the touch. Use approximately 9 coals on the bottom and 10-12 on the top.

• Try Apple in one half, Peach in the other. Do not mix together.

• Bake in oven for 30-35 minutes at 350* ???

• Clean Up…..Wad up foil…Wash dirty spoon.