These recipes all call for one piece of equipment...
The Cub Scout Pack's trusty dutch oven!
Ingredients
1 Choclate cake mix
1 Cherry pie filling
1-2 Hershey bars(you can never have too much choclate.)
chopped walnuts if your crew likes 'um
Equipment
Dutch Oven
Instructions
Cherry pie filling in first then add the cake mix
(if your cake mix calls for eggs and or milk by all means add it for a richer texture. It will still work with out it though.)
Mix only if you add eggs and milk.
Add the walnuts if the crew will let you.
Break up the Hershey bar on top so it will melt.
cooking time approx 45 min.
Ingredients
2-4 cans apple pie filling, amount depends on size of Dutch oven
1-2 Carmel Cake Mixes
Squeeze margarine
Equipment
Dutch oven (Line with foil for easy cleanup)
Can opener
Spatula
Instructions
Place the pie filling in a foil lined Dutch oven. Top with dry cake mix. Cover generously with squeeze margarine and bake with coals underneath and on top of the oven for about 45 minutes. Cobbler is done when the top is golden brown and bubbly. Cooking time may vary according to size of oven, amount of coals, etc.
makes 10 to 15 servings
12-inch Dutch oven
5 rolls refrigerator biscuits
1 cup granulated sugar
2 tablespoons ground cinnamon
2 sticks butter or margarine, melted
Combine sugar and cinnamon in Ziploc or bowl, set aside.
Cut individual biscuits into quarters, shape into balls, and coat with cinnamon sugar. Drop into prepared Dutch oven. When all biscuits have been added, sprinkle remaining cinnamon sugar and drizzle with melted butter over all. Cover and bake at 375 degrees F for about 20 minutes or sufficiently browned.
Pull apart individual pieces to serve.
*Note: To prevent bread from burning on bottom, either place in foil or pie or cake pan in the oven on a trivet, or line bottom of Dutch oven with several layers of aluminum foil, with a damp paper towel sandwiched in between.