Monday, April 9, 2012

Dutch Oven Tip--Using the Right Size Dutch Oven

One of the problems I had when I started dutch oven cooking was figuring out what size DO to use and I know that a lot of beginner dutch oven cooks have the same problem.  I had a hard time converting from standard pan size to DO size.  Sometimes I'd have my 10 inch dutch oven so full that it would overflow as it cooked and other times I wouldn't have nearly enough food in my larger oven so it would cook too fast and I'd burn it.  since I'm sure I'm not the only one who has ever had this problem I've made this little guide to help you!

8 x 8 baking pan = 8 or 10 inch dutch oven

11 x 7 baking pan = 10 inch dutch oven

9 x 13 baking pan = 12 inch dutch oven

10 x 15 baking pan = 14 inch dutch oven

If you still aren't sure what size to use, go with the bigger pot.  It's easier to keep from burning an under filled pot than it is to clean up an overflowing mess.  Happy cooking!

Friday, April 6, 2012

Blueberry Cinnamon Rolls

Look at the gorgeous blueberries in there!  YUM!

 The prodigal blogger has returned.  Rest assured, I'm not dead.  I'm just lazy.  Really, really lazy.  I have no other excuse.  I could say its been a hard winter, but that would be a big, fat lie.  Its been the mildest winter I can remember in the last 20 years.  I just haven't had the get up and go to get up and go start coals.  But once I got off my lazy butt, I remember how happy it makes me to cook outdoors.

I have a really fabulous recipe to share with you today.  These cinnamon rolls were so good that my husband ate 6 of them before they even cooled off.  Its a good thing he runs marathons, because otherwise he'd be in trouble.  I'd never even thought of making blueberry cinnamon rolls, but let me tell you they are sheer genius!  We're talking  a thickened blueberry sauce with a touch of lemon zest combined with a cinnamon and sugar mixture.  Like I said, GENIUS!!

Now you will need 2 dutch ovens for this recipe.  It makes about 24-30 rolls, so plan accordingly.

After the cream cheese frosting.  Warning:  this isn't diet food!

Blueberry Cinnamon Rolls
14" dutch oven

For the dough: 

2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
2 1/4 tsp. active dry yeast
4-5 cups flour
1/2 heaping tsp. baking powder
scant 1/2 tsp. baking soda
1 1/2 tsp. salt

For the Blueberry Filling

1 pint blueberries
3 tablespoons granulated sugar
2 teaspoons cornstarch
2-3 teaspoons fresh lemon juice
1 tsp. lemon zest
3/4 cup water

Additional Blueberries for Sprinkling

1 pint blueberries
2 Tbsp sugar
4 Tbsp cinnamon
2 Tbsp flour

For the blueberry filling

In a small dutch oven, combine 1 pint of the blueberries, sugar and cornstarch. Stir in lemon juice, lemon zest and water. Cook over a full spread of coals, stirring often, until mixture begins to thicken slight. Remove from heat and allow to cool.

For the dough

Mix whole milk, vegetable oil and sugar in a pan. Scald to 150 degrees. Let cool until lukewarm (~45 minutes). Sprinkle in yeast and let sit. Then add 4 C flour, stir mixture together. Cover and let sit for one hour.
Add 1/2 cup of flour, baking powder, baking soda, and salt. Stir mixture together.  Add enough flour to make a semi-sticky dough.

Divide the dough in half. Sprinkle surface generously with flour and form into a rectangle, roll the dough thin, maintaining a rectangular shape. Spread half of the blueberry filling onto the dough. Sprinkle half of the additional blueberries for sprinkling on top. Roll the dough toward you. Pinch the seam to seal it.  Cut rolls 3/4 to 1 inch thick and lay in greased dutch ovens. Repeat with other half of dough and blueberry filling.
Cover the rolls and let sit for 30 minutes.

Bake at 375 for 18-20 minutes or until golden brown.  Use 1 1/2 rings plus a couple of coals on top and 1 ring on the bottom.

Generously drizzle your favorite cream cheese frosting over warm rolls after they finish baking.

Makes 24-30 rolls.

Source:  Adapted slightly from  Beantown Baker

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