Desserts

PINEAPPLE UPSIDE DOWN CAKE

STIR CRAZY CAKE

pkg "complete" white cake mix

can pineapple rings

small bag pecans

small jar maraschino cherries

/2 cup brown sugar

2 1/2 cup flour

1 1/2 cup sugar

1/2 cup cocoa

2 tsp baking soda

1/2 tsp salt

foil

2/3 cup oil

margarine

flour

2 tbs vinegar

1 tbs vanilla

cardboard circle cut slightly- smaller than inside of

Dutch oven then covered with foil

2 cups cold coffee

1/4 cups sugar

/2 tsp cinnamon

Line Dutch oven with foil. Grease and flour well.

Layer bottom of oven with pineapple rings. Save

juice. Use pecans and maraschino cherries to fill in

holes. Sprinkle over pineapple: brown sugar, 2 to

D2 tbs pineapple juice, 4 to 5 pats margarine.

Prepare cake mix. Use rest of pineapple juice as

liquid in mix. Pour into oven. Cover and eat oven.

Use 6 briquettes on bottom and 18 on top. Keep

briquettes in a B1 to 3 ratio to keep up heat. Bake

Put flour, 1 1/2 cup sugar, cocoa, baking soda, and

salt in a lined, ungreased Dutch oven. Stir with a

fork to mix; form 3 wells in flour mixture. Pour oil

into one well, vinegar in one, and vanilla in one.

Pour cold coffee over all ingredients and stir with

fork until well mixed. Combine remaining sugar and

cinnamon; sprinkle over (batter. Bake in Dutch oven

for 34-45 minutes.

0-30 minutes.

Let oven cool.

Place foiled

cardboard on top of cake and invert oven to remove

cake. Slowly peel off foil from cake. Serve.

DRIED APPLE CAKES

Thanks to J.D. Kuehn, Cahokia Mounds District

Executive

1 1/2 cup sourdough starter (see listing)

/2 lb dried apples, chopped

cups water

cup sugar

recipe dry baking mix

OUTDOOR GEEZER APPLE CRISP

/2 cup brown sugar

cup flour

1 tsp cinnamon

1/2 tsp nutmeg

1/4 cups margarine

cup dry oatmeal

1/2 cup brown sugar

2/ tsp salt

tsp cinnamon

cup margarine, melted

gallon can apples

Cook dried apples in 4 cups water until tender.

Drain an save juice. Measure 2 cup juice, adding

water if needed. mix 1/4 cups sugar with dry baking

mix; stir in sourdough starter to moisten flour. Turn

out onto a floured surface, knead lightly, pat or roll to

a 12x18in rectangle. Sprinkle with apples. Roll,

Mix thoroughly in medium pot flour, oatmeal, brown

sugar, salt, and cinnamon. Add melted margarine

and mix well. Mixture should be crumbly. Place

large pot lid upside down in dutch oven and line with

foil. Grease well with margarine. Add apples. Top

with oatmeal mixture. Cover and place coals on

bottom and top of oven in 1 to 3 ratio. Bake 1 hour.

Serve warm. Peaches, pineapple, or cherries can

be substuted for apples.

starting at short end; cut into 12 slices.

Put

remaining sugar, brown sugar, cinnamon, nutmeg,

margarine and the 2 cups apple liquid into a Dutch

oven. Bring to boil. Gently lower apple cake slices

into hot syrup. Bake for 35-40 minutes.

The Geezer Cookbook

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Dwayne Pritchett