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Cruiserdrew...that sounds good...
I am on the lazy side and don't mind boxed or canned mixes.
Here is my cobbler.
-Take three bottled, I don't like canned, peaches and drain most of the water/syrup off them.
-Place drained peaches in the bottom of a 12" shallow oven
-Take two yellow cake mix and add water until you get a thick mix that barley falls off your spoon...this is the trick IMHO
-Spread the cake mix over the peaches
Optional - pads of butter on top
Optional - roasted nuts on top
Place coals top and bottom, more on the top, and take a look every 10 minutes. It should be ready when the top is browned. Be careful not to over do the peaches on the bottom. The peaches will give off a lot of moisture that will make its way into the cake. If you have ice cream with this you will think you died and went to heaven. I fed 15-18, mostly men, with the recipe two weeks back with some to spare. Testimonials are at the Copper State Cruisers forum.
You can substitute any pie filling for the peaches. Keep in mind that you will need to clean the oven after the cobbler and re season. Even doing this meal using peaches with water has too much sugar for the oven. I have cooked bacon in the oven the next morning and didn't have to re season...the bacon was darn good too.
I supported a team of riders doing the White Rim Trail in Moab two years back. I did it all in ovens. We had fried chicken with hush puppies, stews, chicken curry, fajitas, and breakfast burro's all out of two ovens. Often the dinner oven was used for desert too. They are versatile units. Most of all the iron keeps the flavor of the past meals in its pours so you never know what the next meal will taste like. It fun.
I didn't mean to run on like this...buy one and use it so you can enjoy it when you go camping with family and friends. Its a lost art form that needs to be found again. Everyone cooked with cast iron 150 years ago.
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