Ward Campout Recipes!

If you went to the ward campout last weekend you were treated with some wonderful dutch oven goodies, if you didn’t make it, you’re in luck! Here’s the desserts you missed….

Blonde Brownies Dutch Oven Recipe

Ingredients:

• 2 C flour
• 1tsp baking powder
• 3/4 tsp salt
• 1 1/4 sticks butter
• 2 C brown sugar
• 2 eggs
• 2 tsp vanilla
• 3/4 C chocolate chips
• 3/4 C chopped pecans

Start heating dutch oven to 350 degrees, most coals on top

Mix flour, baking powder, baking soda, and salt in a zip-loc

In a pot, melt the butter

Mix the sugar into the butter.

Mix in eggs, and vanilla.

Slowly add flour mixture, stirring well.

When the batter is smooth but thick, pour into dutch oven.

Sprinkle chocolate chips and pecans on top.

Cover and bake, checking at about 20 mins to see is center is cooked

Sunrise Cake

Required: 12” dutch oven

Preparation: Can mix all dry ingredients except nuts in a zip loc at home

Ingredients:

• 2 1/4 C flour
• 1/2 tsp salt
• 1 T cinnamon
• 3/4 C sugar
• 1tsp baking soda
• 1tsp baking powder
• 3/4 C vegetable oil
• 1 egg
• 1 C buttermilk
• 1 C rough chopped nuts (pecans, walnuts, almonds…. your choice!)

Preheat dutch oven with 8 briquettes underneath and 16 on lid.

In a bowl, mix all ingredients except nuts.

Pour batter into dutch oven, spreading evenly.

Sprinkle nuts over top of batter.

Bake 30 minutes.

Maple Apple Dumplings

Prep time: 40 minutes

Total Time: 40 minutes

Ingredients:

• 5 granny smith apples
• 20 canned biscuits
• 2 C water
• 2 sticks butter
• 1 C sugar
• cinnamon
• maple syrup

Preparation:

Cut, peel, and core and slice apples into 1/8 wedges. Line Dutch oven with foil. Melt butter and mix sugar and water all together. Cut each biscuit in half and form around each individual apple wedge. Pour half of the water mixture into lined Dutch oven. Put in biscuit/apples. Pour rest of water mixture over top of biscuit/apples. Drip about a quarter cup of maple syrup on top. Sprinkle with some cinnamon. Cook in dutch oven for about 40 minutes. For 10” dutch oven use 10 coals on bottom and 16 on top. For 12” dutch oven, use 12 coals on bottom and 18 on top. Be sure to spin the lid and rotate the oven about every 10 minutes to prevent hot spots.