Meg’s Cooking Corner

Tuesday, August 26, 2008

Dutch Oven Delights

I got a dutch oven for my birthday and I am all pumped up to use it! I love my slow cooker, but Dutch ovens always looked intimidating to me because I thought they were just for camping. Then we visited our friends and I was surprised to see them simply using it in their backyard, placed on cement patio stones. I am excited to explore this whole new area of cooking, plus it's a great item to have in your food storage for when the electricity goes out! Check out Byron's Dutch Oven Cooking for great info and tons of recipes on dutch oven cooking. Robb and Maria's favorites are the Peach-Orange Dump Cobbler and the Chocolate Lovers Delight. It's great because the website said these recipes can also be cooked in your oven at 350. Peach cobbler in rainy weather, yea!

Peach-Orange Dump Cobbler
2 (30 oz.) cans sliced peaches; drained (oooh, fresh peaches from the farmers market would be great too!)
1 yellow cake mix; dry
1 can Orange soda
1 1/2 tsp. cinnamon
4 Tbs. butter; cut into pieces
3/4 cup brown sugar
vanilla ice cream

Line a 12" Dutch oven with heavy duty foil. To Dutch oven add peaches and cinnamon. Stir to mix. Sprinkle brown sugar over fruit. Dump cake mix in a large pile over center of fruit. Make a well in the center of the cake mix. Pour orange soda into the well then stir cake mix in to moisten. Spread mixture evenly over fruit. Dot top with butter. Place lid on Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 45-60 minutes.
Serve warm with vanilla ice cream.
Serves: 8-10

Thursday, August 7, 2008

Fresh berries make great trifles!

Recently we went to our local farmers’ market. The checkout gal looked like she was going to shed tears of joy as she listened to my boys argue over which fruit they liked best and what we should buy! I finally promised to come back weekly to get them out of there. Even baby Micah tried to get in on the action by snatching a handful of raspberries! I used the fresh berries to make this trifle for a church social. The recipe is from an "Everyday with Rachael Ray" magazine.

 Lemon-Berry Trifle
1/2 cup seedless raspberry jam
2 cups heavy whipping cream, chilled
10 oz prepared lemon curd
1 angel food cake, cut into pieces (I prefer to make my own with a boxed mix, but to save time you can buy 12 ready made sponge cake shells and cut them in half)
3 half-pints raspberries, blackberries or both

-In a small bowl, stir together the jam and 1/4 cup water and microwave for 1 minute. Stir until slightly cool.
-Using an electric mixer, beat the cream at medium-high speed until stiff. Fold in the lemon curd until mixed.
-Lay pieces of angel food cake or 8 cake shell halves in an even layer in the bottom of a 10-cup trifle bowl (or other straight-sided, clear glass bowl). Drizzle 1/4 cup of the melted jam mixture onto the cake. Spoon one-third of the lemon cream on top and spread evenly. Sprinkle a half-pint of berries on top. Repeat the layering twice, mounding the last batch of berries in the center of the trifle.