Cakes and Deserts Sep 02,2017

Sustenance ( Recipes )

Cakes, Cookies and Desserts 


Bread Pudding

2 Cup milk

2 tsp cinnamon

¼ Cup butter

¼ tsp salt

2 eggs

8 slices week old bread

½ Cup sugar

½ Cup raisins

Dice bread into small cubes.  Beat eggs and salt together.  Place milk and butter in a 2 qt saucepan and heat until scalded.  Mix in bread, sugar, cinnamon and eggs.  Stir until the bread is well soaked.  Stir in raisins and pour mixture into 1 ½ qt casserole dish and place into Dutch oven on a trivet.  Bake in Dutch oven at 350 degrees (approximately 14 charcoal briquettes) until a toothpick comes out clean, about 30-40 minutes.  Top with Cinnamon Sugar!


Dutch Oven Cobbler

1 Box Yellow Cake Mix

2 Boxes Jiffy brand cornbread (or muffin) mix

2 eggs

2 Tbsp vegetable oil

Ingredients required by cake mix

Water to make a medium-thick batter

1 can pineapple chunks or crushed pineapple (Peaches can also be substituted)

Combine all 3 boxes of mixes together, mixing well.  Add the oil and eggs and any other ingredients that your particular cake mix calls for.  Add water until the resulting batter is fairly thick.  Just make sure it isn’t too thick or it may burn easier. Oil up and Preheat the Dutch oven using 5 burning charcoal briquettes.  Add the batter.  Drain the pineapple juice and spread the pineapple out evenly over the top of the batter.  Place the cover on the oven.  Cover the oven top with coals and bake for about 30 minutes.  Replenish the coals on the top if needed. 


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