Camping Fire Pit Gathering

"New Friends are like new adventures. You never know what life lessons they may teach you." - Unknown

We don't normally do hot dogs on a stick but we needed a quick meal to cook up. On Friday, two camper families came over to share our fire. We made Smores galore!  One of the two families has 4 Children and they have lived at the campground in their RV for the past 8 months. They moved from Germany where they have lived most of their career. The Father is retiring and they are about to move to Manhattan, NY.  

The other family just arrived for a week. They were here to close on their house and then head back to Arizona where they were stationed.  

The conversation centered around Retirement and Moving.  And, of course the standard question, "Are you Catholic? Are you Mormon?"  And the standard answer, "Neither. We just love Children."  

The conversations with the other campers in the area has been enlightening as well.  There are several more families here at the military instillation, who have children, that are living in their campers full time. There are at least 4 other families on the circle besides the one that I mentioned who has been here for 8 months already.  It seems that the going trend and reason on why they are choosing the camper at this time is due to the down sizing of the military.  Many are looking at how they can cut corners before either being forced to retire or forced to leave with out any retirement or severance pay.  So, one way to cut corners is not to live in the military housing since the military housing takes all your basic housing allowance. Instead, they have decided instead to live in their campers (RVs, Pull Behinds) for $8 a night (which includes electricity and water here)  and pack the rest of the money away for the unknown. They are getting their financial house in order for many reasons. And, a few of them could very well be caught up in the cuts to Captains/Majors in the Army this year. The number to be downsized in that area is staggering. The civilian world is going to have a huge influx of more people with out jobs. It is just so heart wrenching!

Meal Ideas for 7 Days

"Think Ahead." -Rumsfeld


Monday- Mexican
Tuesday - Italian
Wed-  Asian
Thursday- Meat and Potatoes
Friday- Soup and Salad
Saturday- Fast/Easy
Sunday - Fun 

Is it cold yet? A bowl of Chili?

"A bowl of Chili is much improved by having had a day to contemplate its fate." - J. Gordon

 

It isn't cold here in the deep south but any dip in tempatures is a great excuss for Chili. 

Chili

3 cans of red beans, dark (kidney)

2 Chili packages (I use one hot and one medium - we like it spicy)

2 cans of tomato sauce (12oz -ish)

2 cans of stewed tomatoes (12 oz-ish)

1 large onion, chopped

2 pounds of ground beef

Brown Meat. Then add it to a pot and simmer all day!

P.S. I can not tell you if this is good with cornbread!

I eat my Chili with Doritos and Cheese!

Cornbread is for chuck wagon pinto beans. (heehee!)  ;)

Peachy Mallow Over the Open Fire

The peach is a member of the rose family. - Peach Facts

Peachy Mallow

Makes 1 Serving

1 peach

1 tsp. butter

2 tsp. brown sugar

1 marshmallow

ground cinnamon

Directions: Cut the peach in half. Remove and discard the pit. Cut 1 piece of heavy-duty foil large enough to wrap around the whole peach. Spray foil with nonstick vegetable spray. Set 1 peach half on the foil, cut side up. Place butter in the hallow of the peach. Sprinkle brown sugar on the cut area of peach. Set 1 marshmallow in the peach hallow and sprinkle with cinnamon. Place the other peach half on top, with cut sides together. Wrap foil snugly around the peach, sealing it well.

Over the Fire: Place foil-wrappedp each on warm embers for 5 to 10 minutes or until peach is warm and marshmallow is soft. Move pack as needed to obtain even heating.

Oven: Preheat oven to 350 degrees. Place foil-wrapped peach on a baking sheet and bake for 8 to 15 minutes or until peach is warm and marshmallow is soft

Grill: Preheat grill to medium heat. Place foil-wrapped peach on the grill over direct heat, closed lid and cook for 5 to 10 minutes or until peach is warm and marshmallow is soft.

 I thought it was a nice little sweet treat but Beloved thought the sweet and tangy effect fought each other in such a small serving. So, I plan on making it a little different next time and slipping it into the oven. I imagine it would taste better with small cut up  chunks of peaches in a 8x8 dish. Then, adding butter, brown sugar, cinnamon and lots of mini-marshmallows.  

Baked Apples Over the Open Flame

Foil cooking allows you to prepare marvelous meals in the coals of your campfire and have nothing to wash when dinner is over! - Joys of Camping.com

Makes 1 serving -

1 apple ( Jonathan, Jonagold, Rome or Granny Smith)

2 tsp. brown sugar

1/2 tsp. ground cinnamon

1 tsp. butter

 5 to 6 raisins, optional

Directions: Cut 1 piece of heavy foil large enough to wrap around one apple. Cut the core out of the apple and remove it. Cut 1" off the bottom of the core to use as a plug. Discard the top portion of core to use as a plug. Discard the top portion of core. Insert the plug back in the bottom of the apple and set it on the foil.

In a small bowl, mix the brown sugar and cinnamon. Fill the core space in the apple with 2 alternating layers of butter and the brown sugar mixture. Add raisins, if desired. Wrap the stuffed apple snugly in foil, sealing it well.

Wrap apple in a second layer of foil. Place foil wrapped apple on medium hot embers for 20 to 30 minutes or until apple is soft. Let apple cool a few minutes before opening foil.

Oven: Preheat oven to 375 degrees. Place foil wrapped apple on center rack and bake for 30 to 40 minutes or until apple is soft. Let apple cool a few minutes before opening foil.

Grill: Preheat grill to medium heat. Place foil wrapped apple on the grill over direct heat, close lid and cook for 25 to 30 minutes or until apple is soft. Let apple cool a few minutes before opening foil.

* Fill the apple full of cinnamon, sugar and raisins. Pack in down full because if you don't Beloved will tell you that you jipped him on the goody goodness.   ;)

Stacking a Cobbler on Top of Another Dutch

"Stacking" your Dutch ovens is a convenient way to save space and share heat. - Dutch Oven Tips

Dinner in the Dutch -  BBQ Pork Chops and Cobbler

Sides- Bake Macaroni and Cheese and Saute Zucchini and Squash and Fresh Blueberries

Cast Iron DUTCH OVEN Apple and Cinnamon Cobbler

Ingredients:

2 Cans of Apple and Cinnamon with the Syrup

1 White Cake Mix
A cup of liquid (Sprite)

Dump the Apples and Cinnamon Cans in the Dutch Oven.
Add Sprite to the Apples and Cinnamon.
Sprinkle Cake Mix on top.
Do not stir the ingredients together.
Cover with lid.

Put the Dutch Oven on top of the your coals.
We used a regular 10" inch Dutch Oven.
To calculate your coals for the bottom of your Dutch Oven just minus 3 from the Dutch Oven size.
10 (size of the Dutch Oven) minus 3 coals = 7 coals.
(Because we have the dutch oven stacked we had it more like 10ish)
To calculate your coals for the top of your Dutch Oven just add 3 from the Dutch Oven size.
10 (size of the Dutch Oven) plus 3 coals = 13 coals.
This has your Dutch Oven cooking at 350 degrees.
Cook for about 35 to 45 min. minutes.

Just watch it. When it is has a nice looking crust it is ready.
But be careful it is easy to burn food or over cook when stacking.

Cast Iron BBQ Pork Chops in Dutch

Ingredients:

Pork Chops

BBQ Pork Chops

Place BBQ Pork Chops in Dutch.

Add lid.

We cooked this in a 12" Deep Dutch Oven 

We had approximately 9 coals on bottom.

We placed about 15 coals on top. (I think it was more like 10ish because the cobbler was stacked on top)

* To determine dutch oven coals the instructions are here

Hooking Cornbread

"The North thinks it knows how to make corn bread, but this is a gross superstition. Perhaps no bread in the world is quite as good as Southern corn bread, and perhaps no bread in the world is quite as bad as the Northern imitation of it." ~Mark Twain (Samuel Langhorne Clemens) (1835-1910)~From an autobiographical sketch, 1898

It really wasn't nice of Mark Twain to pick on Northern Snow birds. But, there is a little truth in his quote. Well, if you think of the fact that you can't imitate making cornbread outside on an open fire in the winter while getting snow.



Courtesy of my Mom's photos that she took while camping a few weeks back, she made me just slightly envious because we had already winterized our camper.

Beloved Bride's Chili

"Wish I had time for one more bowl of Chili" ~ Allegedly the dying words of Kit Carson the Frontiersman Mountain Man
Chili
3 cans dark red beans
2 Chili package (I use 1 hot and 1 regular -- mix up with what you like)
2 cans of tomato sauce
2 cans of stewed tomatoes
1 large onion, chopped
2 pounds of beef (or more--it is is truly whatever)

Directions: Brown Beef. Then, put all the other ingredients with the beef in a pot. Simmer until it smells so good you just have to eat it.

* I serve it with Doritos and Cheese
* Good in crock pot too!
* Picture stolen from my Mom whose Chili is not as hot or as thick as mine! ( I double ingredients but it is the same items) She will probably tell ya that her chili is better! Only agree with her on her blog not mine! ;)

Selecting a Dutch Oven

"When giving thought to buying a Dutch Oven you will need to shop for one that fits your needs. Dutch ovens come in a wide variety of sizes. Most companies refer to their ovens by the size of the diameter of its rim. They range form 5 inches to 22 inches." - The Complete Guide to Dutch Oven Cooking

When selecting an outdoor cast iron Dutch Oven you will need to have a flat bottom with three short, two inch legs. The pot will have a strong wire bail handle to support the oven over a fire or to use in moving the oven when hot. The lid will be flat with a rim flanged so that the coals will stay on the lid while cooking.



The domed lid cast iron "kitchen" ovens are really effective for stove or grill top cooking but they are not for cooking over and under hot coals.




Oven Size 5" = 1 Pint, Serves 1 person, Weights 5 pounds

Oven Size 8" = 2 Quarts, Serves 2 to 4 people, Weights 11 pounds

Oven Size 10" = 4 Quarts, Serves 4 to 7 people, Weights 15 pounds

Oven Size 12" = 6 Quarts, Serves 12- 14 people, Weights 20 pounds

Oven Size 12" Deep = 8 Quarts, Serves 16- 20 people, Weights 23 pounds

Oven Size 14" = 8 Quarts, Serves 16- 20 people, Weights 26 pounds

Oven Size 14" Deep = 10 Quarts, Serves 22-28 people, Weights 28 pounds

Oven Size 16" = 12 Quarts, Serves 22- 28 people, Weights 35 pounds
* Lodge Manufacturing Co.

Dutch Oven Pineapple Upside-Down Cake

"Cast iron is so superior for cooking utensils to our modern aluminum that I not only cannot grieve for the pioneer hardship of cooking in iron over the hearth, but shall retire if necessary to the back yard with my two Dutch ovens, turning over all my aluminum cookers for airplanes with a secret delight." ~Majorie Kinnan Rawlings, 'Cross Creek'(1942)

1 pound butter
3/4 cup brown sugar
1 (20oz)can pineapple slices
1 jar maraschino cherries
1/2 cup pecan halves
1 cup pecans, chopped
1 box of yellow cake mix
3 eggs
1/3 cup vegetable oil

Melt butter in bottom of Dutch Oven. Sprinkle brown sugar evenly over butter. Place pineapple rings over mixture and place a cherry half inside each pineapple ring. (Reserve the Pineapple and Cherry Juice). Nestle pecan halves among the pineapple rings.

Pour the pineapple juice and cherry juice into a cup and add enough water to make 1 1/4cup. In large bowl, combine cake mix, oil, eggs, juice and 3/4 cups more water. Mix well and add chopped pecans. Stir for 3 minutes. Spoon mixture evenly over the pineapple rings.

Open Fire: Bake on medium hook for 20 minutes. Removed from fire and add top coals. Continue baking for 15 or 20 minutes, or until cake tests done. While still hot, turn cake out into a large platter or cutting board covered with foil. Serves 12.

Home Oven: Bake at 350 for 30 to 40 minutes or until cake tests done. Then, flip while hot.

* Cooks best in a 12" Dutch Oven. It also took 55 minutes to cook in my oven.
* Cooking my way through the book "Over the Open Fire" page 30.
* The recipe says, "Don't like pineapple? Use a can of peaches instead!"

* I would give this a C rating. My Family ate it but didn't love it.

Dutch Oven Pumpking Crunch Cake

"The Dutch Oven Chef is limited only by his imagination when it comes to desserts." - The Complete Dutch Oven Cooking Book
2 cups pumpkin puree
12 oz evaporated milk
4 eggs
1 1/2 cups sugar
2 tsp pumpkin pie spice
1 tsp salt
1 box yellow cake mix
1 cup pecans, chopped
1 cup butter, melted

Line Dutch oven with foil and spray with oil. Combine the pumpkin, milk, sugar, pie spice and salt. Mix well and spread into oven.



Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down. Sprinkle with chopped pecans, then drizzle melted butter over the top.


Over Fire: Bake for about 30 minutes over fire on medium hook. Removed and cover with top coals to continue baking. Cake is done when top is lightly browned and crunchy. Serve with whipped cream if desired.

Home Oven: 350 degrees for 35 to 45 minutes.



* Must be cooked in a Dutch Oven size 12 or larger.
A size 10 does not work well for this recipe.
* Cooking my way through the book "Over the Open Fire" page 100.
*In the book they had it cut like a pie.

* My Family didn't particurally enjoy this pie.

Red, White, and Blue Cobbler

"Nothing is more memorable than a smell. One scent can be unexpected, momentary and fleeting, yet conjure up a childhood summer beside a lake in the mountains..." ~Ackerman

2 cans blue berry pie filling
2 cans cherry pie filling
2 boxes white cake mix
1/2 stick butter (I use a whole stick)
Kool Whip (if desired)

Combine 2 boxes of cake mix. Spoon 1/3 of the cake mix into Dutch Oven.
Spread 2 cans of blueberry filling over the cake mix.
(I took a picture after only dumping one can on.)


Add another even layer of 1/3 cake mix.
Then, spread the cherry pie filling on top of the second layer of cake so none of the cake mix is showing. (Once again, I took the picture after dumping the first can)


Then, Add the rest of the cake mix on top of the cherries so it covers all of the cherries.
Cut "pats" of butter over cake mix.
Serve with Kool whip if desired.

House Oven: 375 degrees for 45 minutes of until crust is golden brown.
Open Fire: 9 coals on bottom and 18 coals on top.



*Use a 12 inch or larger. If you use a 10" Dutch Oven don't put the cake mix on bottom. There won't be enough juice to cook the cake due to the thickness of the cake mix.
* Recipe came from somewhere in Cyber-space.

Dutch Oven Cinnamon Rolls

"Anything you make in your oven at home can also be cooked in a Dutch Oven on the open fire!" - Dutch Oven Facts
Cinnamon Rolls:
Pillsbury frozen southern style biscuits (in the blue bag)
Brown Sugar
Cinnamon
Raisins (optional)
Nuts (optional)
Butter

Thaw biscuits. Flour Surface and rolling pin. Roll out dough all together to about 1/4 inch thick. Apply butter. Then, sprinkle a good layer of brown sugar. Next, add a light layer of all other ingredients on top. Roll tight into a log, smoothing out from center as you go. Slice into sections. Place rolls into Dutch Oven. (I used aluminum foil in the pan so it didn't stick to the Dutch Oven).

Cook on Open Fire: Cook at 350 degrees for 10 to 15 minutes. 14" Dutch would be 11 coals on bottom and 17 on top.

Home Oven: 350 for 1 hour (12 rolls in a 10" Dutch Oven)

A Quick Icing:
2 1/2oz (or 1/4 cup) cream cheese,
3tbsp milk ,
1 1/2 cup powder sugar
Mix.Put on top of Cinnamon Rolls.

*The cinnamon rolls will easily separate for pull apart individual rolls if you crowd them in. They just won't come out pretty and round! But, I am not into pretty when I am camping. I am just into "Yum!"
* You can make fruit turn overs, meat pies and breakfast pies with this dough.
*Recipe came from Barbara Kennedy. She is a famous Dutch Oven Cook in Arizona.

Dutch Oven Cooking Temps

"Cast Iron is famous for holding heat for long periods, and proper placement of briquets helps distribute heat evenly when cooking. Charcoal briquets are the easiest way to heat Dutch ovens. They give a longer, more steady supply of heat, which aids greatly in controlling cooking temperatures." - Dutch Oven Cooking

"The following baking temperature chart will get you started, and with a little experience you will be able to make changes for your local conditions. The number to the right of the oven sizes is the totally number of briquets requires to reach the desired temperature. The numbers directly below those are the number of top/bottom coals (briquets) required to obtain the desired temperature.
Arrange the number of coals (briquets) needed by placing them under the Dutch Oven's bottom in a circular patter so that they are 1/2" inside the oven's edge. Arrange the briquets on top of the lid in a circle around the edge with one on either side of the handle.
Avoid the temptation to pile all the coals in one bunch, either under the oven or on the lid. When this is done a hot spot is formed, guaranteeing burned food.
This type of cooking is extremely easy and not difficult to learn." - Dutch Oven Cooking

Dutch Oven Baking Temperature Chart w/ Coals

Oven Size 8"
325 degrees 15 coals total 10top/5bottom
350 degrees 16 coals total 11top/5bottom
375 degrees 17 coals total 11top/6bottom
400 degrees 18 coals total 12top/6bottom
425 degrees 19 coals total 13top/6 bottom


Oven Size 10"
325 degrees 19 coals 13top/6bottom
350 degrees 21 coals 14top/7bottom
375 degrees 23 coals 16top/7bottom
400 degrees 25 coals 17top/8bottom
425 degrees 27 coals 19top/9bottom


Oven Size 12"
325 degrees 23 coals 16top/7bottom
350 degrees 25 coals 17top/8bottom
375 degrees 27 coals 18top/9bottom
400 degrees 29 coals 19top/10bottom
425 degrees 31 coals 21top/10bottom

There are 14", 16", 18" Dutch Oven Sizes too. You can find the tempature chart on Lodge Manufactoring Co. website.

QUICK TIPS:
* Most recipes are made for you to use a 12" Dutch Oven at 350. For anything that cooks at 350 degrees this is a quick way for that I calculate the temperatures. I always calculate the coals by taking the Dutch Oven number. In this case, we will use the number 12. Add 3coals to the number. 12 plus 3 = 15 coals on top! Then for the bottom I minus 3 from the dutch oven number. 12-3= 9 coals for the bottom. I do the (add 3) and the (minus 3) for all sizes and recipes that cook at 350. Then, I don't have to carry the chart around.

*For every briquette you can count on it giving you 25degrees. So it take 4 to get to 100.

Dutch Oven Black Forest Ribbon Cake

"Every Dutch Oven cook has a favorite dessert dish. Typically, they are an 'all in one' dish such as dump cakes or cobblers." ~ Dutch Oven Facts

Black Forest Ribbon Cake


1 can cherry pie filling
6 oz of chocolate chips * I used half of a 23oz bag!
1 box devil's food cake mix
1 cup butter (2 sticks)

Spread pie filling in greased Dutch Oven.
Spread chips on top of pie filling.
Spread dry cake mix evenly over chips.
Slice butter and arrange evenly over the cake mix.

* Bake on medium hook for 3o minutes, remove and add top coals for 30 minutes.
* If you are cooking it on the ground you cook it at 350 as well. A 12" dutch would be 9 coals on bottom and 15 coals on top. A 14" Dutch Oven would be 17 coals on top and 11 coals on bottom.
* Home Oven: Bake 1 hour at 350 degrees.




The above picture is just before you put the cake mix on top! Black Forest Dump Cake ends up being all brown with little red cherries! So, I saved you the unappetizing picture of brown glop! It is best to just leave you with the Little Lady's words, "It doesn't look very pleasant but it is so good!"

* Cooking my way through "Over the Open Fire" page 84

Dutch Oven Blueberry Cobbler w/ Sprite

"Dutch ovens are closely associated with the American Old West, the Dutch oven of tradition is a heavy cast iron pot, traditionally made with three short legs and a concave cover for holding hot coals on top. While such pots are generally considered too heavy for backpackers, Dutch ovens are often used in group camp-outs and cookouts." ~ Outdoor cooking

Cobbler with fresh fruit is always the best! So, if you are going to make Dutch Oven cobbler with fresh fruit you will need to use some sort of liquid. If you use pie filling fruit you will need some sort of liquid to thin it out too. (If you use cans of fruit that has syrup you do not need to use any other liquid). The liquid we use is 3/4 of 7up or Sprite out of a 20 oz bottle.

Just give it a little stir.

The next step would be to sprinkle the cake mix on top. You can view all the Dutch Oven Cobbler steps that I have mentioned and here.

Since, Blueberry is my Families favorite, you must get it when you can! And, that may mean you might not get a pretty picture of it! Instead, the only picture you might get is something like this...

* Recipe my Daddy taught me.

S'more

A s'more is a traditional nighttime campfire treat popular in the United States and Canada, consisting of a roasted marshmallow and a layer of chocolate sandwiched between two pieces of graham cracker.- Wikipedia

Roast those Marshmellows first!

Save one Marshmellow for a s'more and put the other marshmellow in your mouth!

* Recipe is very American!

Pork Chop Foil Pockets

"I'm a man. Men cook outside. Women make the three-bean salad. That's the way it is and always has been, since the first settlers of Levittown. Outdoor grilling is a manly pursuit....If this wasn't firmly understood, you'd never get grown men to put on those aprons with messages like 'Come 'n' Get It'"- New York Times.

The Men were at it again!

This time my Dad did some "foil" pocket meals.

Beloved got the fire hot!

Ingredients:

Pork Chops

Sliced Potatos

Corn on the Cob

Chopped Onion

Baby Carrots

Salt and Pepper to taste.

Dabs of Butter!!!

Put on the hot coals for about 30 minutes.

Wash up Kiddos it is time to eat!

Dinner!

*A Recipe that the Guys put together.

Beloved Bride's Chicken and Rice 2 Ways

"Camp Cooking can be an activity in itself."

- Camping Guide

Cast Iron DUTCH OVEN Chicken and Rice

Ingredients:

Chicken about 4 to 6 breast

A large Bag of Yellow Saffron Rice

(or 2 small bags)

2 Cans of Mushroom Soup

1 Lipton Onion Envelope

Water

Beloved got the grill burner hot.

My Dad sprayed the Dutch Oven with cooking spray.

Beloved washed the Chicken.

Then, they put the Chicken in the Dutch Oven and began frying it up!

My Dad just cuts the Chicken into small pieces while it is frying.

I would say that my Dad seasons to taste but I really believe he just throws the Salt and Pepper in until he feels it looks happy enough!

My Dad is adding the 2 cans of Mushroom Soups to the Chicken.

Beloved added the Lipton Soup mix.

Then just add water. The amount of water that needs to be use is the amount that is one the Yellow Saffron Rice Mix package. The guys used a family size bag. It called for 3 1/2 cups. Dad likes the dish to be moist so he adds another cup of water to the dish. So, 4 1/2 cups of water total.

Add the Rice.

Cover with a lid.

Cook for about 30 minutes or until Rice is done.

Let it set for about 5 minutes.

Dish it up!

There was 10 of us camping.

6 Adults and 4 Children.

The Home Oven Recipe is a little different and I think it is 100% better!

4 to 6 Chicken breast

3/4 cup regular rice

1 cup mushroom soup

1 can milk (use mushroom can)

1 envelope of Lipton Onion Soup Mix

Put Soup in bowl, add milk and mix. Reserve 1/2 of the mixture. With the mixture you did not reserve, put rice together with it. Pour mixture into a glass pan. (NOT A DUTCH OVEN) Add Chicken. Add 1/2 of envelope. The reserve mixture, pour over the chicken and then add the other 1/2 of envelope on top of mixture and chicken. 350 degrees for 1 hour. Cover. Then uncover for 30 more minutes.

*Dutch Oven recipe by my Daddy

*Beloved' Brides Oven Recipe by Lipton Onion Soup box from the 1980s.

Dutch Oven Peach Cobbler

"The peach is a member of the rose family and should have a pleasingly sweet fragrance." ~ Peach Facts

Cast Iron DUTCH OVEN Peach Cobbler

Ingredients: 2 Cans of Peaches with the Syrup

1 White Cake Mix

When buying your Peaches you can give it some Peach Appeal by not paying attention and buying 1 can of Slice Peaches and 1 can of Peaches that are whole!

Sprinkle the Cake mix on top of the Peaches.

Don't Stir.

Cover with lid.

Put the Dutch Oven on top of the your coals.

We used a regular 10" inch Dutch Oven.

To calculate your coals for the buttom of your Dutch Oven just minus 3 from the Dutch Oven size.

10 (size of the Dutch Oven) minus 3 coals = 7 coals.

To calculate your coals for the top of your Dutch Oven just add 3 from the Dutch Oven size.

10 (size of the Dutch Oven) plus 3 coals = 13 coals.

This has your Dutch Oven cooking at 350 degrees.

Cook for about 35 to 45 min. minutes.

Just watch it. When it is has a nice looking crust it is ready.

Don't worry!

Your nose will tell you when it is almost finished!

And, if it doesn't everyone will let you know it is about finished.

You will hear them say, "Don't burn our cobbler!"

House Oven Directions: 350 degrees for about an hour.

(Watch Carefully)

*Recipe my Daddy taught me.