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bstrick
.275 member


Reged: 02/02/09
Posts: 61
Loc: MI
Boil in a bag CAKE! and Dump Cake Recipes
      #341282 - 22/05/20 12:19 AM

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.

Edited by bstrick (22/05/20 11:06 PM)


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bstrick
.275 member


Reged: 02/02/09
Posts: 61
Loc: MI
Re: Boil in a bag CAKE! and Dump Cake Recipes [Re: bstrick]
      #341283 - 22/05/20 12:41 AM

Boil in a Bag Chocolate cake!

I have seen the down wind scent trail pull in Scoutmasters from 150-200 yards away!


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93x64mm
.400 member


Reged: 07/12/11
Posts: 1995
Loc: Nth QLD Australia
Re: Boil in a bag CAKE! and Dump Cake Recipes [Re: bstrick]
      #341287 - 22/05/20 09:40 PM

Try this for size fellas!
I had an old Aunt who used to make a boiled Christmas pudding with proper sixpences in it so whoever was the lucky one got to have it - well for the day anyway.
Couldn't use anything else because they had a high silver content.
It was all tied up in a boiled calico sheet.
Always a necessity, you have to give it a 'drink' every now & then - tot of Rum or Brandy to keep it moist!

Closest one I could get off the net was this one.

https://www.womensweeklyfood.com.au/recipes/classic-boiled-christmas-pudding-15447

Ingredients
4 cup (750g) mixed dried fruit
1 1/3 cup (185g) seeded dried dates, chopped coarsely
1 1/4 cup (185g) raisins, chopped coarsely
1 1/2 cup (375ml) water
3/4 cup (165g) caster (superfine) sugar
1 cup (200g) firmly packed light brown sugar
250 gram (8 ounces) butter, chopped
1 1/2 teaspoon bicarbonate of soda (baking soda)
3 eggs, beaten lightly
1/4 cup (60ml) dark rum
3 cup (210g) firmly packed fresh white breadcrumbs
1 3/4 cup (260g) plain (all-purpose) flour
2 teaspoon mixed spice
1 teaspoon ground cinnamon
60 centimetre (24-inch) square of calico
1/3 cup (50g) plain (all-purpose) flour, extra
2.5 (2.5 yards) kitchen string

Method
1 Stir fruit, the water, sugars and butter in large saucepan over heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, 8 minutes. Stir in soda; cool.
2 Stir egg, rum, breadcrumbs and sifted dry ingredients into fruit mixture.
3 Fill a large boiler three-quarters full of hot water, cover; bring to the boil. Have string and extra flour ready. Wearing thick rubber gloves, drop pudding cloth in boiling water; squeeze excess water from cloth. Spread hot cloth on bench, rub extra flour onto cloth 40cm (16 inches) in diameter, leaving flour a little thicker in centre.
4 Place pudding mixture in centre of cloth. Tie cloth tightly with string as close to mixture as possible. Knot two pairs of corners together.
5 Lower pudding into boiling water. Cover with tight lid; boil 6 hours, replenishing water as necessary to maintain water level.
6 Lift pudding from water, place in large colander; cut string, carefully peel back cloth. Turn pudding onto a plate; carefully peel away cloth, cool. Stand 20 minutes before serving.

You'll need a 60cm (24-inch) square of unbleached calico for the pudding cloth. If the calico hasn't been used before, start with an 80cm (16-inch) square of calico, soak in cold water overnight. Next day, boil it for 20 minutes, rinse in cold water and cut to a 60cm (24-inch) square. To store pudding, we prefer to remove the cloth rather than hanging the pudding, as mould can form in our climate. After removing cloth, allow pudding to come to room temperature; wrap in plastic wrap and seal tightly in a freezer bag or airtight container, and refrigerate for up to two months.

Edited by 93x64mm (22/05/20 09:42 PM)


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