Dutch Apple Cake with Caramel Sauce

By: Mike Larsen
Details
Ingredients
  • 1 cup shortening Caramel Sauce:
  • 2 cups sugar 1 cup brown sugar
  • 3 eggs 1 1/2 cups heavy cream
  • 3/4 cup butter
  • Combine and add to sugar mixture: 2 TSP vanilla
  • 2 TSP vanilla
  • 4 cups apples, finely chopped
  • 2 TSP cinnamon
  • 1/2 cup nuts
  • 2 TSP soda dissolved in
  • 1 TBSP boiling water
  • Cook for 5 min. and 3 cups flour serve warm.
Directions
Sprinkle top with sugar. Bake in a 12" Dutch oven for 15 minutes with coals on top and bottom. Bake an additional 45 minutes with coals on top only.

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2013 Dutch oven Contest

 

The contestants were given:

Roast beef

Onion

Potato

Turnip

Bell pepper

Anaheim pepper

Jalapeno pepper

 

 

 

First Place Main Dish

 

Team Name:    Goetz from Sandy, Utah

 

Rendezvous Enchiladas

 

Grind beef roast into coarse ground meat. Make marinade out of blended tomato, peppers, onion, & chili powder, cumin, & salt & pepper, & water.

 

Grind large potato & mix with ground meat & seasonings. Let sit for 30 minutes. Brown ground meat mixture in Dutch Oven.

 

Make fresh salsa by chopping together tomato, peppers, onion, garlic, lemon juice, & salt & pepper.

 

Make creamy sauce by melting butter (1/2 stick) and cook in ¼ cup flour, slowly stir in milk until it becomes a creamy gravy. Add 1 Cup sour cream, stirring gradually at low heat.

 

Grate cheese. To make enchiladas – Take large flour tortillas spread with creamy sauce, then meat, then salsa, then cheese and bake at 350° for ½ hour until bubbly.

 

Garnish with peppers, onions, olives, & even a carved turnip.

 

 

Second Place Main Dish

 

Team Name:    Jodi Larsen from North Ogden, Utah

 

Shredded Beef Quinoa with Pico de Gallo

Ingredients:

medium beef roast                                         2 cups cooked quinoa

3-4 slices of bacon                                          shredded cheese

large onion                                                      large tomato

large russet potato, cubed                              ½ small green bell pepper

turnip, cubed                                                   ½ anaheim pepper

1 tsp. minced ginger                                       ¼ jalepeno pepper

1 Tbsp. chopped garlic                                    chopped cliantro

¾ cup red wine vinegar                                  salt & pepper

1 tsp. cumin

½ tsp. chili powder

 

Directions:

 

  1. Cut beef into 1-2 inch cubes. Place in the Dutch Oven (I used a 12). Add 2/3 of the onion in separated slices on and around the beef and place bacon slices on top of the onion. Add the minced ginger, chopped garlic, red wine vinegar, cumin, chili powder and salt & pepper to taste. Cook with medium heat for 1-2 hours until beef is tender enough to shred. There should be around a cup of liquid in the pot.
  2. When the beef is close to being done, add the potato and the turnip. Continue cooking until they are soft.
  3. When the beef is very tender. Remove it from the pot & shred. (Note: I didn’t have time for the beef to get that tender, so I just sliced it into thin strips.) Also, remove the potato/turnip mixture, but leave the liquid.
  4. Add the cooked quinoa to the bottom of the pot and spread evenly. There should be enough fluid to be mixed through the quinoa, but not so much that it’s soupy, remove and discard some if needed, I didn’t need to. (Note: I would have used rice if I had it with me. I didn’t, but I had the quinoa. Also, I had already cooked the quinoa at home, but I’m thinking if you added some beef broth or other liquid, you could add the quinoa or rice at the same time you add the potato & turnip. If you make your own beef broth at home, it would still meet the ‘No canned or processed Food’ rule.
  5. Layer the potato/turnip mixture on top of the quinoa & then the shredded beef. Don’t stir. Sprinkle with shredded cheese.
  6. Make the pico de gallo by chopping the tomato, onion, and peppers (at approximately the same size) and season with salt & pepper and mix together.  Put the pico de gallo in the center of the pot on top of the beef & garnish with chopped cilantro.
  7. Rush it over to the judging site & hope you’re not late!

Third Place Main Dish

 

Team Name:    Vicki Ewen from Wichita Falls, Texas

 

Dutch Oven New Mexico Stew

 

 

1 C. cornmeal

2 tsp. salt

1 tsp. black pepper

2 lbs. boneless roast beef, cubed

3 cloves minced garlic

3 C. water

1 can petite diced tomatoes

1 can pinto beans

4 stalks celery, sliced

1 C. chopped onion

1 small turnip, diced

2 lg. potatoes, diced

1 bell pepper, diced

3 jalapeno, diced

3 sweet peppers, diced

1 C. corn

 

Coat diced beef with cornmeal, salt & pepper mix. Brown coated meat in Dutch Oven with oil and garlic. Add water and simmer in Dutch Oven for 30 min. Add vegetables, tomatoes, beans, peppers, celery, onions, potatoes. Cook in Dutch Oven until vegetables are tender. Approximately 1 hour.

 

First Place Dessert

 

Team Name:    Doug Hall from Taylor, Utah

 

Reese’s Carmel Chocolate Chip Cake

 

White Cake

 

1 C. sugar                                            ½ C. butter

2 eggs                                                  2 t. vanilla extract

1 ½ C. flour                                         1 ¾ t. baking powder

½ C. milk

 

In medium bowl cream sugar and butter. Beat in the eggs. Stir vanilla. Combine flour & baking powder. Add to cream mixture & mix well until the batter is smooth.

 

Take sweetened condensed milk, boil for 6 hours. Cool & then pour over the cake. Sprinkly with chocolate & peanut butter chips. Bake for 40 minutes.

 

 

 

Second Place Dessert

 

Team Name:    Tom Lusk from Mount Pleasant, Utah

 

Raspberry Enchilada

 

Wrap raspberries, white chocolate chips & chocolate chips in a tortilla shell.

 

Fry in butter to melt chocolate.

 

Sprinkle with powdered sugar & cinnamon sugar.

 

Serve warm.

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Please include name and brief description.