2 cans cherry pie filling

2 sticks butter, melted

1 white cake mix

1-3/4 cup chopped nuts

2 25 ox jars applesauce

1 box Dromedary gingerbread mix

2 cups water

1 tub whipped cream

1 4 LB bag charcoal briquettes

Start the briquettes

Grease the Dutch oven, bottom and sides. Set the oven on about 10 hot coals. Pour applesauce into the oven. Cover and place over the coals until the applesauce is bubbly.

Meanwhile, mix gingerbread and water.

Remove oven from coals. Top applesauce with gingerbread, spread evenly. Do not stir in with applesauce. Place lid on the oven.

Reduce the underneath coals to fine. Place th4e oven over the five, and add about 20 to the lid. Bake about 40 minutes, or until a clean knife comes out smooth when you insert it in the gingerbread. You want to remove the oven from the bottom briquettes after about 25 minutes.

Cut into pieces and serve with whipped cream.

1 package yellow or white cake mix

2 cans pie filling or 1 large can fruit cocktail

Cinnamon

Butter

Pour cans of filling or fruit cocktail in bottom of Dutch oven. Sprinkle cake mix over top of fruit. DO NOT STIR. Sprinkle with cinnamon and cut pads of butter and let fall on the surface. DO NOT STIR, it will burn. Cover and bake until bubbly and top is lightly browned, about 30-45 minutes. Any combination of fruits can be used.

4 cans Biscuits

1 cup sugar

1 cup brown sugar

4 tablespoons cinnamon

1 stick butter or margarine

Cut biscuits into quarters. Mix sugar and cinnamon in plastic bag. Drop biscuit quarters into bag and coat well. Place in Dutch oven. Melt butter in lid and pour over biscuit quarters. Bake about 35 minutes or till browned.

Two #2 cans sliced peaches

2 cups biscuit mix

½ cup sugar

½ tsp. Cinnamon

Preheat Dutch oven slightly over hot coals. Put a baking pan in the bottom and pour in peaches. Reserve some of the juice so the cobbler won’t be mushy. Following the instructions for the biscuit mix. Mix biscuit mix with milk or water. Pour the dough on top of the peaches and sprinkle with sugar.

Put the lid on the oven and place coals on top. Bake until crust is golden brown. Serves 10

Pie Crust mix

1 pint berries

½ cup sugar

2 Tbsp. Flour

Cinnamon

Rolling pin or substitute

Mix the pie crust mix according to directions on the box. Roll out dough on a little flour to about 1/8 inch thickness. Line the baking pan with half of the dough.

Mix berries, flour, sugar, and a dash of cinnamon. Fill crust with this mixture. Add the top crust, making it an inch wider than the pan. Crimp the edges and use a fork to pierce small holes in the crust to vent steam. Put the pie on the reflector oven shelf in front of a bright fire. Turn it occasionally to bake evenly. Bake until crust is golden brown.

5 Granny Smith apples

2 large (10 per package) dairy-case cans of large-size buttermilk biscuits

2 cups water

2 cups sugar

2 sticks butter

cinnamon or apple pie spice

Core apples and peel them, if desired. Slice each apple into 8 pieces. Wrap apple slices with dough. Grease a 12 -inch Dutch oven and place dumplings in oven. Heat water, sugar, and butter together in separate pot (do not bring to boil). Pour mixture over dumplings.

Put Dutch oven over 8 to 10 charcoal briquettes, and place 10-14 briquettes on top of oven. Check after 20 minutes. Dumplings are done when apples are soft and dough is brown.

Serves 10-15 Scouts or 20 leaders.

4 eggs

2 cups milk

8 slices of white bread

butter or margarine, enough to spread on 1 side of 8 slices of bread

2 cups applesauce

cinnamon to taste

2 cups brown sugar

2 cups raisins

aluminum foil for easy cleanup

Beat eggs and milk together and set aside.

Butter 4 slices of bread on one side and lay in single layer (butter side down) in the bottom of a foil lined 10 or 12 inch Dutch oven.

Spread half of the applesauce over the bread layer. Sprinkle generously with cinnamon. Put half of the brown sugar over the cinnamon and applesauce. Scatter all the raisins over the brown sugar. Cut the other four slices of bread diagonally and butter. Set them butter side down over the raisins.

Spread the remainder of the applesauce over the bread. Put the rest of the brown sugar over the applesauce and sprinkle generously with cinnamon.

Pour the egg-and-milk mixture over and down between the slices of bread Put the lid on the Dutch oven and let the bread soak up the egg-and-milk mixture for 30 minutes.

Bake covered for 45 minutes at 350 degrees (4 hot charcoal briquettes under the Dutch oven and 12 to 15 hot briquettes on top).

Come back when the briquettes are burned out. Cool and slice. Serve with whipped cream, ice cream, or milk.

Serves 4 Boy Scouts

CAKE:

1 cup flour 3/4 cups sugar 2 tsp baking powder 1/4 tsp salt 5 tsp cocoa 1/2 cups milk 1 tsp vanilla 2 tbs melted margarine 1 cup chopped pecans 1 cup boiling water

TOPPING:

1/2 cups sugar 1/2 cups brown sugar 1/4 cups cocoa

In small pot, mix flour, sugar, baking powder, salt, and cocoa. Stir in milk and vanilla. Add melted margarine and pecans. Line Dutch oven with foil, grease and flour. Pour batter into oven. Combine sugar, brown sugar, and cocoa. Spread mixture over cake batter. Pour 1 cup boiling water over top of cake. Bake at 350 degrees for 30-35 minutes. When done, carefully turn oven over with lid on. Attempt to remove :cake on lid. When cool, carefully peel off foil and serve.

Title snowy night snowballs

Ingredients 6 soft rolls
vanilla frosting
sugar
shredded coconut alot
Whipped cream

Equipment knife
tray

Instructions Take the rolls and spread frosting on each one using the knife.Sprinkle the shredded coconut and sugar on the rolls . squirt on the whipped cream and leave them out overnight on the tray .