4th Of July Cake (Red White & Blue) *Paul Kozy 2 cans cherry pie filling 1 quart blue berries white cake mix Grease dutch oven, place cherry filling on bottom, mix cake per box directions and add blueberries, pour mix on top of cherry filling, bake in 350 degree dutch oven (coals top and bottom) until cake done, usually 30 minutes, serve with whipped cream and tiny American Flags on top. Angie’s Carrot Cake Marianne Merrill Mix together: 2 Cups Sugar ½ Cup Oil Add: 4 eggs 2 cups flour 2 tsp baking soda 1 tsp cinnamon ½ tsp salt ½ tsp allspice 3 cups grated carrots 1 cup crushed pineapple 1 cup grated apples 1 cup nuts Mix together sugar and oil, then add remaining ingredients. Pour into lightly oiled Dutch Oven. Bake (350 degrees) for 45 minutes 12 coals on top, 9 on bottom apx. or until knife comes out clean. Cool completely, then frost. Creamy Frosting Whip 1 pkg softened cream cheese to soft peaks. Add 8 oz carton of whipping cream, 1 tsp vanilla, ½ tsp salt, 1 cup sugar and whip until desired consistency. BLONDIE *Angie Christensen 4 EGG WHITES 1/2 C. BUTTER (SOFTENED) 1/2 C. BROWN SUGAR 1/4 C. WHITE SUGAR 1 TSP. VANILLA 2 1/4 C. FLOUR 1 TSP. BAKING SODA 1/2 TSP. BAKING POWDER 1/4 TSP. SALT 1/2 C. MILK 1/2 C. CHOPPED WALNUTS 8 OUNCES WHITE CHOC. SAUCE: 1/2 C BUTTER -SOFTENED 1/2 Cup POWDER SUGAR 1/4 C. CREAM CHEESE 2 TBSP MAPLE SYRUP 1/4 TSP. SALT VANILLA ICE CREAM 1/2 C. CHOPPED WALNUTS CUT CHOCOLATE INTO CHUNKS, SET ASIDE. WHIP THE EGG WHITES UNTIL THEY ARE STIFF AND FORM PEAKS. ADD SOFTENED BUTTER, BROWN SUGAR, WHITE SUGAR, AND VANILLA. MIX UNTIL SMOOTH. IN SEPARATE BOWL, SIFT FLOUR, BAKING POWDER, BAKING SODA, AND SALT. ADD DRY INGREDIENTS TO WET INGREDIENTS AND MIX UNTIL SMOOTH. MIX IN MILK, WHITE CHOCOLATE CHUNKS, AND WALNUTS. POUR INTO GREASED DUTCH OVEN. BAKE FOR 40-45 MIN. At 325 OR UNTIL IT IS GOLDEN BROWN. COMBINE ALL INGREDIENTS FOR THE SAUCE IN A MIXING BOWL AND MIX UNTIL WELL BLENDED. HEAT SAUCE UP FOR 30-60 SECONDS OR UNTIL HOT. PUT BROWNIE ON PLATE, ADD ICE CREAM AND DRIZZLE WITH HOT SAUCE. ADD CHOPPED WALNUTS IF DESIRED. SERVE IMMEDIATELY. MUST EAT WARM.....ONLY GOOD WAY! (IN MY OPINION) ENJOY Blueberry Cheesecake Cake *John Wohlf 1 Box White Cake mix 2 Cans blueberry in Light syrup 16 oz. Cream cheese 1 stick Butter 1 Pkg. Sugar Cookie Mix. Directions: Stir 1 1/2 cups blueberry syrup into Cake Mix & Pour into bottom of 12 in. Dutch Oven; Place 8 oz. cream cheese in small pieces evenly over Cake mix & cover w/ 1 can blueberry (drained). Repeat w/ another 8 oz. cream cheese & 1 can blueberry. Stir 1 Stick melted butter into Sugar Cookie Mix & Spread evenly over top. Bake 1 hour with 10 COALS BOTTOM/ 16 COALS TOP Death By Chocolate Brownies 2 Sticks butter 2 cups sugar ½ cup cocoa 4 Eggs 1 ½ cup flour 3 tsp Vanilla ½ tsp Salt 1 ½ cups Chocolate Chips Melt butter and mix with cocoa and sugar. Add the rest of the ingredients, finally add chocolate chips. Pour into a greased Dutch Oven. Bake 30-35 minutes 325 degrees. 6-8 on bottom 14-16 top. 12 inch Dutch Oven Earthquake Cake *Mindy Ross 1 cup coconut 1 cup chopped pecans 1/2 cup white choc. Chips 1 devils food cake mix 1 pkg. cream cheese 1 stick butter 1 lb powdered sugar 1 tsp. vanilla Sprinkle coconut, pecans and chocolate chips in bottom of Dutch Oven. Make cake according to box directions and pour over mixture in pan. In bowl, combine cream cheese, butter, powdered sugar, and vanilla. Drop by spoonfuls onto cake mixture covering surface but not stirring in. Bake for 40-45 min. 12 coals bottom, 15 top (350 degrees). Easy Brownies *June Brown Melt 2 sticks of butter and add 10 tbsp. cocoa. Add 2 c. sugar and beat well. Add: 4 eggs, beaten 1 1/2 c. flour Dash of salt Mix well, stir in 1 c. nuts (if desired). Spread in a greased Dutch Oven. Bake for 25 - 30 minutes (350 degrees). Easy Moist Cake * Read Full recipe before cooking 1 Cake Mix (any flavor) 1 Cup Miracle Whip * Eggs Water Oil Make cake mix according to directions on package. If cake mix has pudding in the mix only use 1/2 cup miracle whip. Add Miracle whip to cake mix and mix thoroughly. Pour into 12 in Dutch Oven Bake for 30 min. (apx 350 degrees) Grandma’s Tea Cakes *Crystal Lemon 1 egg 1 c. sugar 2 c. flour 3 tbsp. shortening 1/4 c buttermilk 1 tsp soda 1tsp vanilla Beat egg and add sugar. Cut shortening into flour and add soda to milk lightly. Add sugar/egg mixture to flour mixture; add buttermilk and soda; add vanilla. Roll small amounts of dough on floured board (to approximately 1/4 inch thick). Cut into 2inch squares. Place in greased Dutch Oven. Bake at 350 degrees until light brown or until edges begin to turn. For a richer/softer cookie substitute butter for shortening. Low Fat Cake *Cooks.Com Cake Mix of your choice 3 Egg Whites 1 1/4 Cup Water 1/2 Cup Applesauce Mix all ingredients then pour into a greased Dutch Oven. Bake 30 Min. at 350 degrees Mint Brownies *Melissa Lemon 2 cups sugar ½ cup oil 4 eggs 1 tsp. vanilla ½ tsp. mint extract 3 Tbsp. cocoa 1 1/3 cups flour Beat sugar and oil, add eggs, vanilla, and mint, beat until fluffy. Add remaining ingredients, beat well. Pour batter into greased Dutch Oven. Bake @ 350° for about 20 minutes or until toothpick inserted comes out clean. Add ½ tsp. of mint extract to chocolate frosting to top. Moon Cake Bottom layer/crust 1/2 cup butter 1 cup water boil together and then add 1 cup flour 1/2 teaspoon salt Stir into a ball - cool slightly Add 4 eggs - 1 at a time and mix until smooth Spread into Lightly Greased Dutch Oven and bake at 400* for 30 minutes COOL COMPLETELY Filling: 8 oz. cream cheese 4 cups milk 2 small pkg. pudding mix - any flavor Spread on crust, top with whipped cream or cool whip, drizzle with chocolate syrup. Sprinkle with slivered almonds. Pink Champagne Cake 1 White Cake mix 2 Egg Whites 2/3 Cup White Wine 2/3 Cup Cherry Juice Frosting: 1 Cup Heavy Cream 1/3 Cup Butter - Room Temp. 1/3 Cup Milk 1 Lb Powdered Sugar 1/8 tsp. Red Food Coloring. Mix Cake mix, egg whites, white wine and cherry juice. Pour into Greased Dutch Oven. (I put parchment paper on bottom for easy removal) Bake until done about 30-45 min. Until toothpick inserted into center comes out clean. Remove from oven and let cool 10 min. In separate bowl mix cream until stiff. Mix butter, milk, powdered sugar, and red food coloring, mix well then fold in cream. Frost entire cake. Refrigerate cake until ready to serve. TRIPLE CHOCOLATE MARSHMALLOW CAKE 1 pkg. (2 layer) chocolate cake mix 1 pkg. Jello instant pudding Chocolate pudding 1 3/4 cup Milk 2 eggs 1 pkg. (12 oz.) Baker's chocolate chips 1 pkg miniature marshmallows FUDGE SYRUP 1 sq. unsweetened chocolate 1/3 c. milk 1 c. sugar Later 2 Tbsp Butter 1 tsp Vanilla Combine cake mix, pudding mix, milk, eggs, and chips in large bowl. Mix until blended about 2 minutes. Pour into oiled Dutch Oven. Bake at 350 degrees for 50 to 55 minutes or until cake springs back when lightly touched. Sprinkle marshmallows evenly over syrup and bake 5 minutes longer or until marshmallows are softened and lightly browned. Drizzle syrup over marshmallows. FUDGE SYRUP Melt at low heat, stirring to mix all 3 ingredients. Then bring to boil quickly and remove from heat to and time for 8 minutes. Add 2 tablespoons of butter and 1 teaspoon of vanilla. Stir until shine begins to disappear and pour over miniature marshmallows before solidification. Yummy Brownies ½ cup Butter ¾ cup Cocoa ¼ Cup oil 1 Cup white sugar 1 cup Brown sugar 2 tsp Vanilla 4 Eggs 1 ½ cup Flour 1 tsp Baking Powder ½ tsp Salt ½ cup chopped walnuts ½ cup Chocolate Chips In a Dutch Oven, melt together butter, oil and cocoa over low heat. Do not scorch. Remove from heat, pour into a mixing bowl, stir in Sugar and vanilla, blend well. Add eggs one at a time, then mix in dry ingredients just until blended. Fold in nuts and Chocolate chips. Pour into lightly greased Dutch Oven Bake 35-40 Minutes.