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 BBS: The GWE BBS [ASV/CIN]
Date: 07-01-41 (21 19)             Number: 407
From: LANCE HALLE #1 @6211*2       Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Dutch Oven Cobblers            Conf: (37) Home Cooki
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                                   Cobblers

          Cobblers are one of the most popular desserts, so here are some
     tips on what to do and what not to do.

          Do not put eggs in the cake mix. They make it rise too high. Add
     an extra 1/4 cup of water instead.

          Use only 5 or 6 briquets under the oven, and about 18 to 24 on
     the lid

          A cobbler should cook in about 20 to 30 minutes in a 12" oven.
     When the top is golden brown and  cracking slightly, it should be
     done. to test it, put a knife into the cake. if it is cooked, the cake
     ingredients will not stick to the knife. If it is not done inside, but
     is golden brown on the outside, remove some of the heat from the top,
     then check every 5 minutes until it is done

                       INGREDIENTS FOR 12 INCH DUTCH OVENS

       3 cans pie filling             1 cake mix or 1 1/2 pound cake mix
       aluminum foil to line oven     5 lbs. charcoal briquets


          About 1 hour before dinner, build a fire using enough briquets to
     fill a circle the diameter of the oven. It is better to use a few too
     many than to not have enough.


          While waiting for the fire to get hot, carefully line the oven
     with aluminum foil. Try not to tear the foil, because any filling that
     leaks thru will be very difficult to clean up. In a separate bowl, mix
     the cake mix until smooth. The batter should be thick, yet still thin
     enough to pour. Add the pie filling to the dutch oven. Place the dutch
     oven over about 6 briquets and make sure it is level. Carefully pour
     the batter over the filling. (Do not stir) Cover the oven and place
     about 20 briquets on the lid. It should cook in about 30 minutes, but
     check it every 10 minutes. When the top is brown and a knife comes out
     clean, remove from fire and allow to cool while you enjoy dinner.

 Lance Halle 1@6211  MOON VALLEY TRIANGLE Phoenix, AZ. 602-942-9228  [GSA ASV]