Teardrops n Tiny Travel Trailers

There is no food which can't be prepared in a camp oven...





Tried my hand at doing an 81 layer laminated dough for danish...


Drizzled with an almond glaze...


81 layers of flakey goodness...

OMG (slobber, slobber)

Dibs on the campsite next to Dean!

I'll share my recipe when I get it dialed in... ingrediant amounts.
Some folks at the church across the street from me smelled it baking this morning... I had visitors after church let out.
It didn't last very long and we gained a new convert to outdoor camp oven cooking.

Dang it, I knew I forgot to go somewhere this morning.
When's the next attempt?

Kevin A wrote:Dang it, I knew I forgot to go somewhere this morning.
When's the next attempt?

Dude... Forgot???
I PMed you this morning telling you to get over here and you read it.







I saved a piece for yaa...
You have until 1:00pm to come claim it, after that... it's gone.

Man that looks good. If Kevin dosn't show up overnite it to me.

I'm still waiting for the souffle. But seriously how close are you to dialing in the recipe and are you using fresh or canned berries?

Man that looks good!

I was going to bring 12 in DO to work and do pork chops this weekend, but it would not have worked out anyway. Its raining cats and dogs all day!

Terry

Wow..........That is the height of decadence in pastry!!!!!!!!!
Mmmmmmmmmmmmm..........You boys in Eureka sure know how to bake.........Cookies.....Did I hear Cookies...............How'bout a dessert bar at the IRG3????????????? Patty

Low calorie and low fat, too, isn't it. Bet it's even high in fiber. Surely my doctor can't have a problem with that.

CD

caseydog wrote:Low calorie and low fat, too, isn't it. Bet it's even high in fiber. Surely my doctor can't have a problem with that.

CD

I've always had a sweet tooth for cream cheese Danish, especially when stoping in at a coffee joint for a red-eye or mexican mocha. Have been doing it for years.
Until this past weekend, I didn't have a clue how much butter is used to make flakey dough.
The danish was awesome and the almond glaze went very well with the blueberry vanilla cream cheese, gave it a new taste I've never had elsewhere but... I'm gonna have to take a real good look at my Danish compsumption given how much butter is used just to make the dough.

Patty,
I'm jacked about doing a Danish demo, but have been advised to let others do the demos and put my effort into the deep pit. It's supposed to give me more time to visit and hang out with folks.

Think your adviser has your best interest at heart Dean....Besides it probably will add some years on all of us not indulgeing in that flakey succulent pastry of yours....Couldn't ya just see that in your 22" DO?????
We'd think we died and went to heaven!! Patty

Steve E wrote:Wow..........That is the height of decadence in pastry!!!!!!!!!
Mmmmmmmmmmmmm..........You boys in Eureka sure know how to bake.........Cookies.....Did I hear Cookies...............How'bout a dessert bar at the IRG3????????????? Patty

We did cookies in my 22" at IRG 2. We handed them out right before the bread baking class. I'm sure there will be more goodies at IRG 3.

Unfortunately Dean is usually too busy to show off his sick culinary skills. (The BBQ beef is the notable exception. It's wonderful.)

Joanne

Dean's cooking at the August Gathering got me back into cast iron after a 25 year leave of absence. And then there was the prime rib he cooked in his 20" Cabella's DO. I was fortunate enough to be camped one trailer away from him.

Prem

P.S. Three gatherings later, I'm still waiting for "Cookie Man" to actually bake cookies, or perhaps better yet, to change his name to "Waffle Man."