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About Dutch Oven Baking
Product Description Every Dutch oven cook should own a cookbook devoted to baking. Prize-winning recipes and tips from a world champion breadmaster Bruce Tracy is a master of baking in Dutch ovens and serves up some of the finest breads and treats you'll ever taste. With this cookbook, he offers some of his prize-winning recipes and tips for cast iron baking. Give his Cheese Onion Rolls, Challah Holiday Bread with Parmesan Dipping Butter, and Orange Caramel Bubble Crown a try. You'll be glad you did! Bruce and his wife Vickie competed in Dutch oven cook-offs from 1993 until 2005. They won dozens of competitions, including the International Dutch Oven Society World Championship. He has long been recognized as a Dutch oven "breadmaster," and enjoys teaching the art of Dutch oven cooking. Bruce and his wife, Vickie, live in Ogden, Utah. About the Author Bruce and his wife Vickie competed in Dutch oven cook-offs from 1993 until 2005. They won dozens of competitions, including the International Dutch Oven Society World Championship. He has long been recognized as a Dutch oven "breadmaster," and enjoys teaching the art of Dutch oven cooking. Bruce and his wife, Vickie, live in Ogden, Utah. Excerpt. © Reprinted by permission. All rights reserved. Banana Upside-Down Cake 12-inch Dutch oven 7–8 coals on bottom 15–16 coals on top 350 degrees 1 cup brown sugar 6 tablespoons (3.4 stick) butter, cut into small pieces 1/4 cup Kirsch (cherry brandy), optional 6 bananas, peeled and sliced lengthwise 1 bottle (12 ounces) maraschino cherries, drained 2 boxes banana cake mix Spread the brown sugar and pieces of butter in the bottom of Dutch oven. Pour in the Kirsch and stir. (The alcohol evaporates leaving a slightly nutty cherry taste.) Press the bananas flat side down into the brown sugar and butter. Sprinkle the cherries over the bananas. Prepare the cake mixes according to box directions and carefully pour over the fruit. Cover and bake, using 7–8 coals underneath the oven and 15–16 coals on top, for 35 minutes. To see if the cake is done, insert a table knife in the center of the cake, and if not clean when removed, add a few more minutes cooking time. Let it cool for 20 minutes and flip the oven over, serving the cake from the lid. Serves 8–10
