Wednesday, June 11, 2014
Dutch Oven CAMP COBBLER
Pile up 24 charcoal briquettes in your campfire pit and place one or two fire starters on top of the charcoal.
Light the fire starters. Allow the charcoal to burn until the exterior of the briquettes is ashy and gray.
Prepare a 12-inch Dutch oven by lining the inside with aluminum foil.
Use your can opener to open a 32-ounce can of fruit cocktail, a 32-ounce can of peaches and a 16-ounce can of pineapple.
Pour the fruit and juices into the aluminum-foil-lined Dutch oven.
Add 1/2 cup instant tapioca to the fruit mix and stir well to combine.
Pour the yellow cake mix evenly over the fruit and tapioca combination.
Add 1 cup brown sugar, sprinkling it over the cake mix.
Cut one stick of margarine into thin slices and place them all over the top of your Camp Cobbler.
Cover your Camp Cobbler ingredients with the Dutch oven lid. Put on an oven mitt and use tongs to pick up eight charcoal briquettes and place them on the ground or in the fire pit where you intend to cook your Camp Cobbler.
Place the charcoal pieces close enough to form a base on which the Dutch oven will sit.
Set the Dutch oven on top of the eight charcoal briquettes.
Place 16 charcoal briquettes on top of the Dutch oven.
Bake your Camp Cobbler for 45 to 60 minutes.
When the cake is golden brown and the cake mixture has become moist from the fruit juices, then you know your Camp Cobbler is ready.
By Cin Straw