I would try 25 minutes at 350 Sent from my iPhone
> On Jun 27, 2017, at 6:14 AM, Deborah Barnes via Cookinginthedark > <[email protected]> wrote: > > Wonder how you'd do this in the oven? > > Deb B. > > -----Original Message----- > From: Sugar Lopez via Cookinginthedark [mailto:[email protected]] > Sent: Tuesday, June 27, 2017 12:43 AM > To: CND > Cc: Sugar Lopez > Subject: [CnD] CAMPFIRE RASPBERRY DOUBLE DUTCH BABY > > CAMPFIRE RASPBERRY DOUBLE DUTCH BABY > > Over the years, we've published many versions of the golden, custardy pancake > called Dutch baby, but this is the first one we've done in a dutch oven in > camp (it's easy). The Dutch baby puffs way up as it cooks, then sinks down > when you cut into it. > > Serves 4 to 6 > > > > 6 large eggs > > 1 cup flour > > 1 cup milk > > 1 teaspoon kosher salt > > 2 tablespoons sugar > > 1/4 cup butter > > 2 cups raspberries, divided > > Raspberry or maple pancake syrup > > > > IN CAMP > > Prepare a fire (see "How to Bake in a Dutch Oven," below). > > > > Meanwhile, in a large bowl, whisk eggs and flour until smooth. Then whisk in > milk, salt, and sugar until blended. > > > > Set a 6-qt. dutch oven over a ring of coals as directed and add butter. When > butter melts, stir to coat pan and pour ! in batter. Scatter 1 1/2 cups > berries on top. Cover with lid and more coals as directed below. Cook until > Dutch baby is puffed and deep golden all over with no liquid in the center, > 20 to 25 minutes. > > > > Scatter remaining 1/2 cup berries over Dutch baby. Cut into wedges and serve > with syrup. > > > > How to Bake in a Dutch Oven > > Lewis and Clark brought one to the wilderness. So did the early pioneers to > Utah (it's now the official state cooking vessel). And so should you, because > it means you'll get to bake--and eat--carbs in camp. All you need is a 6-qt. > camp dutch oven (one with legs and a flanged lid; lodgemfg.com), some regular > (not competition-style) charcoal and a chimney or hot embers from a wood > campfire, and a heatproof spot like a fire ring or bricks set flat on an area > free of flammable material; check your campground's fire rules. > > > > Prepare the fire. If using charcoal: Light 50 briquets in a chimney and burn > till they're spotted gray, 15 minutes. If using a campfire: Scrape the fire > to the side, level out a space the size of the dutch oven, and mound the hot > embers nearby (2 to 3 qts. worth). > > > > Lay a bottom ring of hot coals. The area of the coals should be slightly > smaller than the circumference of the dutch oven. Put the oven on top and set > the lid in place. > > > > Lay a top ring of hot coals. Use ! metal tongs to arrange a single ring on > top of the lid around the lip. Evenly space a few more coals across the lid. > Set any extra heated fuel aside. To check the food and temperature, lift the > lid occasionally. > > > > Tweak the temperature. To decrease heat, scrape away some fuel. To increase > heat, or to cook longer than 45 minutes, add 5 or 6 new coals to both the top > and the bottom of the dutch oven (touching lit ones so they'll ignite) about > every 30 minutes. > > > > There is speaking grace. Colossians 4:6 says, "Let your speech be always with > grace, seasoned with salt, that ye may know how ye ought to answer every man." > > ~Blessings, Sugar > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
