Troop 100 - Westborough, MA

Dessert
Monkey Bread
INGREDIENTS: 4 cans Biscuits 1 c Sugar 1 c Brown sugar 4 tbs Cinnamon 1 stick oleo	PREPARATION: -Cut biscuits into quarters -Mix sugar and cinnamon in plastic bag -Drop quarters into bag and coat well -Place in Dutch oven. -Melt oleo in lid and pour over quarters -Bake 350 for 35 min
Smocos
INGREDIENTS: 1 package of ten medium flour tortillas 1 6-ounce package chocolate chips 1 small bag of mini marshmallows	PREPARATION: -Heat a large frying pan to low to medium heat (Teflon coated frying pans work the best) -Lay one tortilla in the pan -Sprinkle chocolate chips and marshmallows on one side of the tortilla -Fold over the other side of the tortilla to make a taco -Heat for about 15-30 seconds on each side to start to melt the chocolate chips and marshmallows
Pineapple Upside-down Cake
INGREDIENTS: 12 cake donuts 1 1/4 cups brown sugar 1 1/4 sticks butter, softened 12 pineapple rings Servings: 12 Preparation time: 15 minutes	PREPARATION: -Slather butter on donuts -Pack on brown sugar, Top with pineapple -Seal tightly in foil packet, and cook on coals for 5 minutes
Campfire Éclairs
INGREDIENTS: 1 8-ounce can Pillsbury crescent dinner rolls 2 vanilla JELL-O Brand pudding snacks 1 tub Betty Crocker whipped frosting (chocolate) thin-tip cooking sticks aluminum foil Pam cooking spray Servings: 8	PREPARATION: -Cover tip of stick with aluminum foil and spray with Pam -Stretch one crescent roll over foil and squeeze tip to close and tighten -Cook crescent roll over fire (Crescent roll is done when it slides off the foil easily.) -Fill center of cooked crescent roll with vanilla pudding, spread chocolate frosting on top, and enjoy!
Easy Bananas Foster
INGREDIENTS: 1 large banana 1 tablespoon butter 1 tablespoon brown sugar 1 teaspoon vanilla 1 serving	PREPARATION: -Create a pouch out of aluminum foil, carefully folding and sealing the sides so no juices can leak out -Slice the banana into even slices and add to the pouch along with butter, and sugar -Seal pouch and shake to combine -Put in fire for about 5-10 minutes or until bananas are soft and caramelized
Pumpkin Delight
INGREDIENTS: Crust 1 yellow cake mix; reserve 1 cup of mix 1 egg; beaten 1/2 cup butter; melted Filling 1 (30 oz.) can pumpkin 3 eggs; beaten 3 tsp. pumpkin pie spice 1 cup milk 3/4 cup dark brown sugar Topping 1 cup cake mix 1/4 cup sugar 1 tsp. cinnamon 3 Tbs. cold butter Serves: 8-10	PREPARATION: -Prepare Crust: Mix together cake mix, egg, and melted butter. Press into bottom and 1 1/2" up sides of a well greased 12" Dutch oven -Prepare Filling: In a bowl combine all filling ingredients and mix well. Pour filling into Dutch oven to fill crust -Prepare Topping: In a small bowl combine cake mix, sugar, and cinnamon. Stir to mix. Cut in butter until coarse crumbs are formed. Sprinkle over top of pumpkin filling. Bake: Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 1 hour. Serve with vanilla ice cream or whipped cream as topping.
Baked Bananas
INGREDIENTS: Bananas Filling ideas: Raisins Cinnamon Sugar Chocolate or Butterscotch chips M&M's Brown Sugar Chocolate bar squares Wheat Germ Mini-marshmallows	PREPARATION: -Do not peel the bananas, but cut off the end tips to keep from breaking the foil. -Slit the skin on the inside curve and fill with whatever you'd like -Place on heavy foil and wrap tightly -Heat over coals 10-15 minutes
Dutch Oven Cake
INGREDIENTS: 1 box cake mix (your choice) 2 cans fruit pie filling margarine eggs if needed for cake	PREPARATION: -Empty the cake mix into a Large zip-lock type bag, add water and eggs according to box directions -Close the bag and mix by kneading the bag -Line the Dutch oven with heavy foil (saves on clean-up) -Empty the 2 cans of fruit pie filling into the lined Dutch oven -Pour the cake mix over the top. Don't stir -Cover and place on coals, add 5-10 hot coals on top -Bake 30-45 minutes. Check with tooth pick or cleaned green stick. combinations: Chocolate cake and cherry pie filling Yellow cake and peach pie filling with maraschino cherries (no steams) White cake and apple pie filling with cinnamon
Trail Dessert - Walking Apple
INGREDIENTS: 1 large apple Peanut Butter (plain or chunky) Raisins	PREPARATION: -Take a large crisp, juicy apple and cut the top and stem off -Scoop out the core, leaving the bottom on -In the hole place several tablespoons of peanut butter and raisins -Place the top back on and wrap in foil or other wrapping -Eat while walking down the tail.

*The general rule of thumb to produce about a 350° heat is to take the size of the Dutch oven in inches, double the number, and use that many total briquettes. So, for a 12" oven you would use 24 briquettes, for a 14" oven you would use 28 briquettes, etc. Remember this is just a rule of thumb and does not work for all makes of ovens! This rule for instance does not work when cooking with MACA deep Dutch ovens because they are much deeper and they are manufactured with more metal. Generally speaking each briquette will produce about 10° - 15° F. worth of heat on a moderately warm day with no wind.

For food you wish to simmer such as soups, stews, and chili's; place 1/3 of the total briquettes on the lid and 2/3 under the oven.
For food you wish to bake such as breads and rolls, biscuits, cakes, pies and cobblers (rising); place 2/3 of the total briquettes on the lid and 1/3 underneath the oven.