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The Geezer Cookbook
By Dwayne Pritchett -- "Medicine Man"
1 pkg "complete" white cake
mix
1 can pineapple rings
1 small bag pecans
1 small jar maraschino cherries
1/2 cup brown sugar
foil
margarine
flour
cardboard circle cut slightly- smaller than inside of Dutch oven then covered
with foil
Line Dutch oven with foil. Grease and flour well. Layer bottom of oven with
pineapple rings. Save juice. Use pecans and maraschino cherries to fill
in holes. Sprinkle over pineapple: brown sugar, 2 to D2 tbs pineapple juice,
4 to 5 pats margarine. Prepare cake mix. Use rest of pineapple juice as
liquid in mix. Pour into oven. Cover and eat oven. Use 6 briquettes on bottom
and 18 on top. Keep briquettes in a B1 to 3 ratio to keep up heat. Bake
20-30 minutes. Let oven cool. Place foiled cardboard on top of cake and
invert oven to remove cake. Slowly peel off foil from cake. Serve.
Thanks to J.D. Kuehn, Cahokia Mounds District Executive
1 cup flour
3 cup dry oatmeal
1 1/2 cup brown sugar
1 2/ tsp salt
3 tsp cinnamon
1 cup margarine, melted
1 gallon can apples
Mix thoroughly in medium pot flour, oatmeal, brown sugar, salt, and cinnamon.
Add melted margarine and mix well. Mixture should be crumbly. Place large
pot lid upside down in dutch oven and line with foil. Grease well with margarine.
Add apples. Top with oatmeal mixture. Cover and place coals on bottom and
top of oven in 1 to 3 ratio. Bake 1 hour. Serve warm. Peaches, pineapple,
or cherries can be substuted for apples.
2 1/2 cup flour
1 1/2 cup sugar
1/2 cup cocoa
2 tsp baking soda
1/2 tsp salt
2/3 cup oil
2 tbs vinegar
1 tbs vanilla
2 cups cold coffee
1/4 cups sugar
1/2 tsp cinnamon
Put flour, 1 1/2 cup sugar, cocoa, baking soda, and salt in a lined, ungreased
Dutch oven. Stir with a fork to mix; form 3 wells in flour mixture. Pour
oil into one well, vinegar in one, and vanilla in one. Pour cold coffee
over all ingredients and stir with fork until well mixed. Combine remaining
sugar and cinnamon; sprinkle over (batter. Bake in Dutch oven for 34-45
minutes.
1/2 lb dried apples, chopped
4 cups water
1 cup sugar
1 recipe dry baking mix
1 1/2 cup sourdough starter (see listing)
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cups margarine
Cook dried apples in 4 cups water until tender. Drain an save juice. Measure
2 cup juice, adding water if needed. mix 1/4 cups sugar with dry baking
mix; stir in sourdough starter to moisten flour. Turn out onto a floured
surface, knead lightly, pat or roll to a 12x18in rectangle. Sprinkle with
apples. Roll, starting at short end; cut into 12 slices. Put remaining sugar,
brown sugar, cinnamon, nutmeg, margarine and the 2 cups apple liquid into
a Dutch oven. Bring to boil. Gently lower apple cake slices into hot syrup.
Bake for 35-40 minutes.
12 tart red apples
2 cups brown sugar
1/2 cups seedless raisins
2 tbs grated orange peel
1/2 cups soft margarine
2 cups very hot water
12 tbs orange juice concentrate
Wash, core, and stem apples, but don't peel. Stand them in the bottom of
a foil lined Dutch oven. Stuff with 1 cup of brown sugar, raisins, And orange
peel equally. Fill with margarine and sprinkle remaining sugar over tops.
Pour hot water in oven. Spoon 1 tbs juice concentrate over the top of each
apple. Cover oven and place coals on top to low
heat and bake 2-3 hours.
2 cups flour
3 tbs cocoa 1 tsp salt
1/2 cups shortening or oil
2 eggs
1oz red food coloring
1 tsp vanilla
1 cup buttermilk
1 tbs vinegar
1 tsp baking soda
FROSTING
1 cup milk
1/4 cups flour
salt
1 cup sugar
1/2 cups shortening
1/2 cups margarine
1 tsp vanilla
Pre heat cardboard oven to 350 degrees. Grease and flour 2 9in round cake
pans or make out of heavy aluminum foil. In small pot, mix flour, cocoa,
and salt very well with fork. In medium pot, mix shortening and sugar well
with fork. Add eggs, red food coloring, and vanilla. Mix well. Beat while
gradually adding flour mixture and buttermilk. Mix vinegar and baking soda
in separate container, then 8add to batter. Pour batter into pans and bake
for 30 minutes.
FROSTING: Heat milk and flour in small pot over medium heat, stirring until
thick. Add pinch of salt and cool. Beat sugar with remaining ingredients
until fluffy. Add flour mix and beat until well blended. Frost cooled cake
and serve.
1 cup flour
3/4 cups sugar
2 tsp baking powder
1/4 tsp salt
5 tsp cocoa
1/2 cups milk
1 tsp vanilla
2 tbs melted margarine
1 cup chopped pecans
1 cup boiling water
TOPPING
1/2 cups sugar
1/2 cups brown sugar
1/4 cups cocoa
In small pot, mix flour, sugar, baking powder, salt, and cocoa. Stir in
milk and vanilla. Add melted margarine and pecans. Line Dutch oven with
foil, grease and flour. Pour batter into oven. Combine sugar, brown sugar,
and cocoa. Spread mixture over cake batter. Pour 1 cup boiling water over
top of cake. Bake at 350 degrees for 30-35 minutes. When done, carefully
turn oven over with lid on. Attempt to remove :cake on lid. When cool, carefully
peel off foil and serve.
2 loaves frozen bread dough
1/2 cups sugar
2 tsp cinnamon
1 1/4 cups powdered sugar
1/2 cups packed brown sugar
1/2 chopped pecans
1/2 cups margarine, melted
1/2 tsp vanilla
4 tsp milk
pecan halves
Lightly grease inside of Dutch oven. On a lightly floured surface, flatten
thawed dough slightly. Cut each loaf into 4 pieces. Form each piece into
a rope about 18in long. Brush each rope with melted margarine on all sides.
Stir together sugar, brown sugar, and cinnamon. Place mixture on sheet of
foil. Roll rope in sugar mixture to coat evenly. Shape rope into a coil
in the center of the Dutch oven. Roll another rope in sugar. Attach securely
to end of first rope and continue coil. Do the same with remaining ropes.
Sprinkle with chopped pecans. Cover and let rise for about 30-40 minutes.
Bake at 350 for 30 minutes. Cover with foil last 15 minutes to prevent browning
if necessary. Cool about 15 minutes. Stir together powdered sugar, vanilla,
8and enough milk to make glaze and spoon over cake. Serve
1 stick margarine, melted
1 cup sugar
2 eggs, slightly beaten
1/2 cups coconut
1/2 cups raisins
1/2 cups chopped nuts of choice
1 tsp vanilla
1 tsp white vinegar
1 unbaked pie shell
Combine margarine, sugar, and eggs in small pot. Add remaining ingredients,
mix well and pour into pie shell. Put large pot lid upside down in bottom
of Dutch oven and place pie on lid. Bake at 350 for 30 minutes. Let stand
in oven about 5 minutes after removing from coals ore attempting to remove
pie.
Thanks to Mike Audleman -- a Prodigy Scouter
1 cup brown sugar
1/4 tsp maple extract
1 tbs cornstarch
3 eggs, beaten
2 uncooked pie shells
1 1/2 cups scalded milk
2 tbs margarine, melted
1/2 cups cold milk
pinch of salt
nutmeg
Mix sugar, maple extract, melted margarine into scalded milk in medium pot.
Combine in small pot cold milk and cornstarch and mix well. Add to sugar
mixture along with salt and eggs. Beat well. Pour into pie shells. Place
large pot lid upside down in Dutch oven. Put pie shell onto pot lid and
bake at 450 for 10 minutes. Top with nutmeg and
bake another 25 minutes at 350.
Thanks to Mike Audleman -- a Prodigy Scouter
2 cups flour
2/3 cups sugar
1 tbs baking powder
1/2 tsp salt
1/2 tsp nutmeg
2 eggs, beaten 1/2 cups milk
1/2 cups margarine, melted
3/4 cups blueberries
1/4 sliced almonds
1 tbs sugar
Combine dry ingredients. Save 1 tbs of mixture. Combine eggs, milk, and
margarine and add to rest of dry ingredients. Stir until well moistened.
Toss blueberries with reserved flour mixture and stir into batter. Spoon
into greased muffin pans. Sprinkle with almonds and 41 tbs sugar. Bake in
cardboard oven at 400 for 15 minutes.
1 cup hickory nut meats
3/4 cups shortening
1 1/2 cups sugar
3 cups flour
3/4 tsp salt
5 tsp baking powder
1 1/2 cups milk
1 tsp vanilla
3 egg whites, beaten until stiff
Combine shortening and sugar. Mix well. Place flour, salt, and baking powder
into gallon zip-lock and shake until well mixed. Pour milk into medium pot
and add dry ingredients to make batter. Stir until smooth. Add hickory nut
meats and vanilla. Fold in beaten egg whites. Pour batter into greased cake
pan and bake in cardboard oven Eat 350 for 45 minutes or until knife inserted
into center comes out clean.
1 cup sugar
3 eggs, beaten
1 tsp baking soda
1/2 tsp ginger
2 cups flour
1 cup light molasses
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp cinnamon
1 cup margarine, softened
Cream together margarine and sugar. Add eggs and blend well. Add molasses.
Combine cloves, cinnamon, ginger, salt, and flour. Mix well. Add 1 cup boiling
water to mixture. Then add baking soda and stir. Combine flour mixture slowly
to margarine mixture. Batter will be thin. Don't add more flour. Pour batter
into greased floured cake pan and bake in cardboard oven at 350 for 45 minutes.
When still warm, turn
upside down onto plate and serve.
1 1/2 cups sugar
1 cup margarine
2 eggs, beaten
1 tsp cinnamon
1 tsp allspice
1 tsp cloves
1 1/2 tsp baking soda
14 tbs sour milk
2 cups flour
1 small jar fruit jam
Cream together sugar and margarine. Add eggs and spices. Dissolve baking
soda in sour milk and add to mixture. Add fruit jam. Mix well and add flour
to make batter. Bake in a loaf pan in cardboard oven at 350 45 minutes.
1 lb sausage, cooked and drained
2 cups sugar
1 cup raisins
1 cup warm coffee
1 tsp cloves
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
3/4 cups chopped walnuts
1 tsp baking soda
2 1/2 cups flour
Combine all dry ingredients well. Add coffee to make batter. Bake in ,loaf
pan in cardboard oven at 300 for 45 minutes.
3/4 cups sugar
1/3 cups shortening
1/3 cups margarine
1 tsp cinnamon
1/4 cups milk
2 tsp baking powder
1/2 cups flour
Cream together sugar, shortening, and margarine. Add rest of ingredients
and mix well. Add a little more milk, enough to make a dough that can be
rolled. Roll out very thin and cut. Bake in cardboard oven at 400 for 15
minutes.
4 tbs cornstarch
3 cups sugar
2 tbs lemon juice
8c blackberries
2 cups flour
2 tsp baking powder
1 tsp salt
12 tbs margarine, softened
In a medium pot, stir together the cornstarch and 1/2 cups cold water until
cornstarch is dissolved. Add 2 cups sugar, lemon juice, and blackberries.
Stir well. Transfer to a large skillet. In a large pot, combine 1 cup sugar,
baking powder, flour, and salt. Blend in margarine until mixture resembles
coarse meal. Add 1/2 cups boiling water and stir until it forms a dough.
Bring the blackberry mixture to a boil. Stir often to prevent scorching.
Drop dough by spoonfuls onto the mixture.
Remove for stove and bake in cardboard oven at 400 for 20-25 minutes.
1 cup margarine
2 cups sugar
5 large eggs, beaten
3 cups flour plus 1 tbs
1 1/2 tsp allspice
1 1/2 tsp ground cloves
1/2 tsp cinnamon
1/4ysp salt
1 cup buttermilk
1 tsp baking soda
1 cup raisins
1 cup pecans
1 cup blackberry jam
Icing
3 cups brown sugar
1 cup evaporated milk
1/2 cups margarine
In a medium pot, cream together the margarine and sugar. Add eggs and combine
well. In a large pot, mix well flour, allspice, cloves, cinnamon, and salt.
In a small pot, combine buttermilk and baking soda. Add the butter mixture
to the flour mixture alternating with the buttermilk mixture. Mix well each
time. Add raisins, pecans, jam, and 1 tbs flour. Stir well until combined.
Line the bottoms of 2 greased 9in cake pans with wax paper and grease the
paper. Pour the batter into the pans and bake in a cardboard oven at 325
for 40 minutes. Let cool for 15minutes, then invert, remove layers and cool
completely.
Icing: In a small pot, combine brown sugar, evaporated milk, and margarine.
Cook over mod-low heat, stirring until the sugar is dissolved. Continue
to cook until it registers 238f on a candy thermometer. Transfer to a bowl,
eat until it cools to a spreading consistency. Frost the layers.
Cake:
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cups margarine, softened
1 cup sugar
2 large eggs
2 tsp vanilla
1 cup sour cream
2 tbs instant espresso, dissolved in 1 tbs hot water
Glaze:
3 tbs strong brewed coffee
1 1/2 tsp instant espresso powder
3/4 cups powdered sugar
In a medium pot, mix together flour, baking powder, soda, and salt. In a
large pot, add sugar to the margarine slowly, and cream together. Add eggs,
one at a time, beating well after each. Beat in the vanilla. Add the flour
mixture alternately with the sour cream. Begin and end with the flour. Blend
well after each addition. Transfer about 1/3 batter to a small pot and blend
in espresso mixture thoroughly. Spoon 1/2 plain batter into a well greased
Dutch oven. Spoon coffee batter over the plain, spreading evenly. Spoon
remaining plain batter and spread evenly. Bake at 350 for 1 hour. Let cool
for 30minutes, then turn out to cool completely. Mix glaze ingredients together
and pour over cake. Let stand for 10 minutes to let glaze set. Serve warm.
4oz unsweetened chocolate
1 cup margarine, softened
2 cups sugar
3 large eggs
1 tsp vanilla
1 cup flour
3/4 cups walnuts, chopped
1 pinch salt
In a small pot, melt the chocolate and 1/2 cups margarine over low heat,
stirring constantly until smooth. Let cool completely. In a medium pot,
cream together the remaining margarine and sugar until smooth. Add eggs,
one at a time, and mix well after each egg. Stir in vanilla and chocolate
mixture. Add flour and pinch of salt. Stir well. Stir in walnuts. Pour into
a greased and floured 13x9x2 pan and bake in cardboard oven at 350 for 30-4-
minutes. Let cool completely before cutting into squares.
2 cups sugar
1 tsp salt
1 cup light corn syrup
2 cups raw black walnuts
1/2 cups water
2 tsp baking soda
Combine all ingredients except baking soda and walnuts in a large skillet.
Stir with wooden spoon until well blended. Cook over medium high heat until
syrup comes to a full rolling boil. Add walnuts to syrup mixture. Cook 10-11
minutes or until syrup begins to turn golden. Remove from heat and stir
in baking soda. Pour onto two well-greased cookie sheets evenly. Spread
brittle to desired thickness and allow to cool. Remove from sheet and break
into pieces by striking with the (back of a knife. Store in zip-lock bags.
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