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Here is a hit from our last Camp out!!
Devil's Tooth Cheesecake
Crust:
1/2 cube melted butter
1 pkg chocolate cookie wafers (Nabisco), crushed.
Mix butter and crumbs and press into a 10-inch Dutch Oven, going up the sides at least 1-inch.
Filling:
2 pkgs 8-oz cream cheese
1 cup sugar
1 16-oz tub ricotta
6 eggs
1/2 cup sour cream
1.5 tsp almond flavoring
1.5 tsp vanilla
12 oz Nestles chocolate chips
1/4 cup butter
1/2 cup whipping cream.
Mix first five ingredients (cream cheese, sugar, ricotta, eggs, sour cream) until smooth. Melt chips, butter
and whipping cream over low heat until smooth. Add almond flavoring. Pour 1/3 of white mixture into
chocolate mixture and mix well. Pour this into crust. Add vanilla to remaining white mixture and carefully
pour this over the chocolate layer already in the Dutch.
This is very dense and takes about 1.25 hours to bake, so be patient. It is done when the top cracks and
is firm. This dessert if great warm, but to true chocoholics, it becomes the ultimate after cooling all night
in the cold Idaho mountain air and enjoyed with a cup of morning coffee.
Craig Bond, Scouter
And some old favorites:
Dump Cobbler
1 pkg yellow or white cake mix
2 cans pie filling or 1 large can fruit cocktail
Cinnamon
Butter
Pour cans of filling or fruit cocktail in bottom of Dutch oven. Sprinkle cake mix over top of fruit, DO NOT
STIR! Sprinkle with cinnamon and cut pads of butter and let fall on surface. DO NOT STIR, it will burn.
Cover and bake until bubbly and top is lightly browned, about 30-45 min. Any combination of fruits can be
used. I recommend 1 can apple filling and 1 can of fruit cocktail.
Easy Peach Cobbler
1 Box Duncan Hines yellow cake mix (O/U, parve)
2 29 oz cans sliced peaches (or equivalent)
3 eggs
1 cup sugar
1/2 cup brown sugar
Oil (at least 1/3 cup plus 4 teaspoons)
1 teaspoon cinnamon
Water
Large Ziplock bag to mix cake in
In Ziplock bag, mix cake mix, 3 eggs, 1 and 1/3 cup water, 1/3 cup oil.
Preheat oven over 8 burning coals. Add 4 teaspoons oil to pot. Add 1/2 cup brown sugar to pot When
sugar has melted, dump in peaches (with no more than 1/2 cup of the juice), Add 1 cup sugar, Add 2
teaspoons cinnamon . . . and . . .Stir. Pour cake batter on peaches S-L-O-W-L-Y
Put lid on oven and add 12 burning coals on top of lid. After 15 minutes remove oven from coals on
bottom and continue baking from top until cake is brown and cake is done (check with toothpick). Allow
cake to cool 30 minutes before serving.
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