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[Dean]

Brought to you by Team Fogcrawler*...





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 powdered 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.

*Joanie, Kevin, Colton and Dean

[The Teardrop Nanny]

:lol: Team FogCrawler's first DO Cookoff of the above recipe WON us a second place in the dessert category.  We were really pleased to have had an opportunity to compete in this local Fortuna Dutch Oven Society event.  Although we've cooked in the DO's for a while now, it is much different when cooking in timed, competitive event.  If you are willing to try a DO cookoff it is well worth the time/effort that goes into it.  We met some fantastic people and got to taste the Best of the Best.

TDN