Those rules for DO cook offs...

[Ma3tt]

YEAH! To the "AWARD WINNING DUTCH OVEN COOK DEAN!"

[Dean in Eureka, CA]

Thanks Matt, but Joanie, Colton and Kevin get equal credit... We were Team Fogcrawler!

Here you go Jim...

APPLE-VANILLA CREAM CHEESE COBBLER ALA MODE


APPLE COBBLER (Baked in a 12" D.O.)



APPLE FILLING

8- medium apples; peeled and sliced (We used 4 Idared, 2 Gravenstien and 2 Mutsu apples)
2 1/4- cups sugar
6- tablespoons all purpose flour
3/4- teaspoon salt
2- teaspoons pure vanilla extract
2- tablespoons melted butter
1 1/2- teaspoons cinnamon
3/4- teaspoons nutmeg
1/2- cup cold water



VANILLA CREAM CHEESE

12- ounces cream cheese
1/4- cup milk
1- cup powered sugar
1- tablespoon pure vanilla extract



BATTER

3/4- cup egg substitute
6- tablespoons melted butter
2- cups all purpose flour
2- cups sugar
2- teaspoons baking powder
1- teaspoon salt





PREPARATION

Combine apple filling ingredients in a large bowl, stir until well mixed and set aside.
Simmer/stir vanilla cream cheese ingredients in an 8” dutch oven until smooth and set aside.
Pour 2/3 of the apple filling into a well oiled 12” dutch oven. (No preheating)
Pour vanilla cream cheese evenly over the apple filling.
Pour remaining apple filling over vanilla cream cheese.

Prepare batter; mix egg substitute and butter in a separate bowl.
Stir flour, sugar, baking powder, salt in a separate bowl and combine with the egg and butter mixture.

Pour batter evenly over the remaining apple filling.


BAKE

Place the 12” D.O. over 10 briquettes and place 20 briquettes on oven lid.
Bake for 45 minutes with quarter rotations of oven and lid every 15 minutes.

Serve with vanilla ice cream. (See ice cream recipe below)


Ice Cream (Made in a 12” D.O.)

1 small package vanilla instant pudding
2 cups milk
1/2 cup sugar
1/4 cup of egg substitute
1/2 Tbsp. vanilla extract
1/4 tsp. lemon juice
1 cup whipping cream
1 12 oz. can evaporated milk

Chill a 12” D.O. in a cooler or refrigerator. (We used an ice chest, keeping the dutch oven wrapped in a large plastic bag)
Mix pudding and milk in a bowl.
In a separate bowl, mix sugar, egg, vanilla and lemon juice.
Add to pudding mixture.

Pour mixture into a dry and very cool 12” D.O.
Add whipping cream and evaporated milk; stir.
Put lid on Dutch oven.
Place oven in at least a 16” bowl or bucket, the larger the better. (We used a large double walled plastic gardening pot)
Arrange crushed ice and rock salt around oven as you would in an ice cream freezer (alternating 1 inch layers of ice and 1/4 inch to 1/2 inch layers of salt).
Placing ice on lid (no deeper than the lip) will cool oven down faster.

Lift the lid and stir every 2 to 5 minutes. It will go slowly at first until the oven cools off. Add ice and salt to bowl or bucket as needed.
Total freezing time is 30 to 45 minutes.
The ice cream may be eaten soft, or if you prefer harder ice cream, you may replace the lid and cover it with ice and salt.
Additional ingredients can be added to ice cream when it starts to thicken.



This was by far the absolute best desert to come out of my dutch ovens. Joanie went to the trouble of purchasing the best ingredients available. Everything was organic except the box of pudding mix for the ice cream, but sadly... I forgot to take a camera and get any pictures.
Do I think we presented the best desert at the competition?... Oh, Hell Yes!!!

[DRYVEM]

Dean & Crew,

Your recipe sounds wonderful. I know you guys put your all into the competiton. Good job and I can't wait to try the recipe.

Barbara

[Dean in Eureka, CA]

Barbara,
It was good... so good that we were going to include 1 tablespoon of mayo somewhere in there, just to mess with Ira, but I just couldn't bring myself to do that.
Now that this has come and gone, I wanna try your chocolate turtle recipe.

[Chef]

Congratulations on your finish.

I agree on the set up being strange. Most cooking competitions I have entered have you present your dish to the judges at a certain time, but you feed the public from a diffferent batch. It requires you to cook more but at least the spectators don't have to wait. At the last BBQ competition I entered I served 6 servings to the judges and 600 to the public!

At least we took third for our efforts.