wagoncook@aol.com Recipe for #12 shallow dutch oven 2 cups sugar 2 cups white rice 3 quarts milk or canned milk equivalent 1 pound raisins or other dried fruit 1 tablespoon Nutmeg Put your dutch oven on the table and throw in two cups of rice Then throw in 2 cups of sugar and mix it up real nice Next comes the milk-if you have some, put 3 quarts in your pot Or get Carnation “Cow in a Can”, on the trail milk can’t be bought Hang your pot over the fire to simmer nice and slow Your milk will tend to boil over if you hang your pot too low Give your puddin’ some time to work, an hour to get thick For flavor stir in the Nutmeg, agitate well and the bottom won’t stick Slowly add the raisins, stir them in as you proceed This will help your “Spotted Pup” thicken, right now that’s what it needs Hang it higher over the fire and the rice will continue to swell Stand your spoon up in the mess,’cuz that’s how you can tell If your “Spotted Pup” is thick enough or if it still needs heat Just keep stirrin’ occasionally and soon it’ll be ready to eat Some folks may ponder the name of this multi-hued concoction The cowboys called it “Spotted Pup” ‘cuz it matched their pup’s complexions This is an authentic trail drive recipe as it requires no eggs. Chuck wagon cooks seldom saw eggs. Most chuck wagons carried no sugar and Sorghum syrup (one cup) was used instead of sugar. If Sorghum is used use one cup less of the milk. Milk also was a rarity on chuck wagons -so this recipe was usually made with canned milk. This is a great recipe for packing in if using canned milk-all ingredients will fit into the dutch oven while packing it in. Sometimes dried apples and raisins are used together and Rum or Whiskey could be added. This makes a good pudding with any dried fruit. If any alcohol is added -add it after recipe has already thickened. 1/2 Cup Butter 1 1/2 Cups Sugar 3 Eggs 2 1/2 Cups Flour, Sifted 1/2 tsp Baking Powder 3/4 tsp Baking Soda 1/2 tsp Salt 1 Cup Mashed Bananas 1 tsp Vanilla Pecans, Chopped (optional) In a large bowl, combine all ingredients. Pour in a 12 inch greased dutch oven. Cook at 350 degrees for 40-50 minutes, until toothpick inserted in middle comes out clean. Cake: 2 Cups All Purpose Flour 1 1/3 Cups Sugar 4 tsp Baking Powder 1 tsp Soda 3/4 tsp Ground Cinnamon 1/2 tsp Cloves 1/2 tsp Ground Allspice 1 Cup Roasted Pepper and Tomato Salsa (see below 1/2 Cup Shortening 2 Eggs 1/3 Cup Water Salsa: 15 Oz can crushed Tomatoes 1 Cup chopped roasted Bell Peppers 2 Cloves Garlic, peeled and minced 2 TBS chopped Cilantro or Parsely 1 tsp minced Jalapeno 1 TBS Olive Oil 2 tsp Cider or Balsamic Vinegar 1/4 tsp salt Frosting: 6 Oz soft Cream Cheese 4 Cups Powdered Sugar 2 TBS sof Butter or Margarine 1/2 tsp Vanilla Mix flour, sugar, baking powder, soda, cinnamon, cloves and allspice in a mixing bowl. Add salsa and shortening. Beat 3 minutes or until well mixed. Beat in eggs and water, 3 minutes or about 300 strokes. Place a parchment paper circle in the bottom of a 12-inch dutch oven. Spray with oil. Pour in cake batter and spread evenly. Bake at 350* until cake tests done. Cool and frost. Apple Cobbler with Spice Cake Gary Smith Cobbler Ingredients: 1 cup sugar dash of salt 1 t. cinnamon 1 t. nutmeg 3 T. butter 8 cups apples 1/3 cup flour How to Prepare: Peel and slice apples. Place apples with all the above ingredients in the bottom of a 12inch Dutch oven. Sprinkle 1 cup of crushed walnuts over top of apples. Spice Cake Ingredients: 1/3 cup shortening 1 t. soda 1 t. vanilla 1/4 t. salt 1/2 t. cloves 1 egg well beaten 2 cups flour 1 t. nutmeg 1 cup brown sugar 2 t. cinnamon 1 C. sour cream How to Prepare: Cream together shortening, sugar, egg, sour cream and vanilla. Add soda, nutmeg, cloves, salt, cinnamon, and flour. Beat well and pour in Dutch oven over apple mixture. Put 10 coals on bottom and 15 on top of Dutch oven. Cook for 45 minutes. Apple Raspberry Pie Rosa & Marisela Sanchez Crust Ingredients: 4 cups flour 1 t. salt 1 2/3 cup shortening, chilled 1/4 cup water 1 egg 1 t. baking powder Egg Wash Ingredients: 1 medium egg 1 t. water 2 small sheets of parchment paper (if you want to take pie out from Dutch oven) Filling Ingredients: 4 cups fresh raspberries 1- 12oz. can crushed pineapple 6 golden delicious apples 1 1/2 cup sugar 1/2 cup flour 1 t. almond extract How to Prepare Crust: Using a pastry cutter cut the flour, salt mix well. Add chilled shortening to flour, cut the mixture together until mixture is about the size of small snow peas. Add the egg in the cold water and mix well, then add the water to flour and mix until dough ball is formed, if dough is sticky and difficult to handle refrigerate it until firm. Press together to form a ball, press dough between hands to form 5-6 inch disk, and roll dough in short strokes starting in the middle of disk and rolling out towards edge, sprinkle more flour under dough and on rolling pan, if necessary to prevent sticking, continue to roll and rotate dough 2-3 times or more. Take half of dough and press into a 12-inch Dutch oven with dough reaching half way up the sides. How to Prepare Filling: Drain well pineapple and add raspberries. Using the juice from fruit, add sugar and extract gradually then add flour. Peel, core and slice apples and add to the raspberries and pineapple. Pour mixture into pie crust and spread evenly. Roll top crust to desired thickness, cut vents or use a template on top to allow steam to escape. Use water to seal the seams of the crust. Trim the crust as desired, mix the egg and water and brush the top of the pie with the egg wash. Bake for 60 minutes (12 coals bottom & 16 coals top), rotating the oven and lid 45 degrees, every 15 minutes to avoid hot spots. When pie is golden brown remove coals. Either turn out into lid or leave inside Dutch oven. Raspberry-Rhubarb Pie Karla Nelson 12" oven, preheated Bake @ 350degrees Mix in a small bowl and let stand 10 minutes 2 cups rhubarb (cut up) 1 cup fresh raspberries 1/4 cup tapioca 1 1/4 cups sugar Place fruit in pan, lined with pie crust, dot with 1 1/2 tablespoons butter or margarine. Cover with top crust, seal edges and cut slits to allow steam to escape. Place on rack and bake 40-50 minutes. (can use 2 pkgs. frozen raspberries, thawed and drained) Pie crust: Sift into small bowl: 3 cups flour, 1 tsp. baking powder, 1 teaspoon salt Beat in separate bowl: 1 egg yolk 1/2 cup milk Stir dry ingredients into milk and egg mixture. Add 1 heaping cup Crisco shortening (do not substitute) blend with hand to desired consistency. Pie Shell: roll dough for bottom crust 1 inch larger in diameter than the pie pan. Move onto pan and allow dough to settle without stretching. Prick bottom and sides with a fork to prevent puffing. Baste with half & half or whole milk, then prick again. |
