The first “Ladies Night” for the Springfield, Oregon Cablela’s was a great success. Gathered around warm briquettes, gals listened to tips on Dutch oven desserts while sharing their own outdoor experiences. The topics ranged from how to set up a camp for Dutch oven cooking to how to use a Dutch oven in the kitchen or on the back porch. After the seminar, the Q & A covered topics from how to cook a “rutty” deer to food preservation, smoking meat, no-fail marinades for game and gluten-free baking.
It was a night I particularly enjoyed due to the fact that the ladies came out to learn something new. As usual, I was the one who learned a lot from listening to stories and comments shared by experienced outdoors-women.
Just a switch up from my last DO dessert seminar, Peach Cobbler and Berry Lemon Cake were on the menu. Please enjoy these easy 3 and 4 ingredient recipes in your oven, backyard or on your next camping trip!
- 1 cube butter
- 2 boxes Cabela’s Cobbler Mix
- 1 12-ounce can evaporated milk
- 2 21-ounce cans peach pie filling
Melt butter in the bottom of the Dutch oven (will just take a minute over a bed of coals). Mix Cabela’s Cobbler Mix with milk. Pour into Dutch oven and top with both cans of fruit (a great fresh substitution is 4 cups fruit mixed with 1 cup sugar and 1/2 cup flour). 8-10 coals under the oven, 15 or so on the lid. Ready in 30-45 minutes.
Berry Lemon Cake
- 2 21-ounce cans berry pie filling
- 1 box lemon cake mix
- 1 can 7-up or Sprite
Spread berries in the bottom of the Dutch oven. Sprinkle dry cake mix over fruit. Pour can of 7-up/Sprite over the cake mixture. 8-10 coals under the oven, 15 or so on the lid. Ready in 30-40 minutes.
I would love to hear from you! Please contact me through this website with any comments or questions. You can also find me on Facebook and Twitter. Enjoy!