DUTCH OVEN BAKED STUFFED

APPLES

CHOCOLATE LOVERS UPSIDE

DOWN CAKE

2 tart red apples

cups brown sugar

/2 cups seedless raisins

tbs grated orange peel

/2 cups soft margarine

cups very hot water

1 cup flour

3/4 cups sugar

2 tsp baking powder

1/4 tsp salt

5 tsp cocoa

1/2 cups milk

1 tsp vanilla

2 tbs orange juice concentrate

tbs melted margarine

Wash, core, and stem apples, but don't peel. Stand

them in the bottom of a foil lined Dutch oven. Stuff

with 1 cup of brown sugar, raisins, And orange peel

equally. Fill with margarine and sprinkle remaining

sugar over tops. Pour hot water in oven. Spoon 1

tbs juice concentrate over the top of each apple.

Cover oven and place coals on top to low

1 cup chopped pecans

1 cup boiling water

TOPPING

1/2 cups sugar

1/2 cups brown sugar

1/4 cups cocoa

heat and bake 2-3 hours.

In small pot, mix flour, sugar, baking powder, salt,

and cocoa. Stir in milk and vanilla. Add melted

margarine and pecans. Line Dutch oven with foil,

grease and flour. Pour batter into oven. Combine

sugar, brown sugar, and cocoa. Spread mixture

over cake batter. Pour 1 cup boiling water over top

of cake. Bake at 350 degrees for 30-35 minutes.

When done, carefully turn oven over with lid on.

Attempt to remove :cake on lid. When cool, carefully

peel off foil and serve.

RED EPAULET CHOCOLATE

CAKE

cups flour

tbs cocoa

/2 cups shortening or oil

eggs

oz red food coloring

tsp vanilla

cup buttermilk

tbs vinegar

1 tsp salt

GIANT CINNAMON-PECAN RING

loaves frozen bread dough

/2 cups sugar

tsp cinnamon

1/4 cups powdered sugar

/2 cups packed brown sugar

/2 chopped pecans

/2 cups margarine, melted

/2 tsp vanilla

tsp baking soda

FROSTING

cup milk

/4 cups flour

salt

cup sugar

/2 cups shortening

/2 cups margarine

tsp vanilla

tsp milk

pecan halves

Pre heat cardboard oven to 350 degrees. Grease

and flour 2 9in round cake pans or make out of

heavy aluminum foil. In small pot, mix flour, cocoa,

and salt very well with fork. In medium pot, mix

shortening and sugar well with fork. Add eggs, red

food coloring, and vanilla. Mix well. Beat while

gradually adding flour mixture and buttermilk. Mix

vinegar and baking soda in separate container, then

Lightly grease inside of Dutch oven. On a lightly

floured surface, flatten thawed dough slightly. Cut

each loaf into 4 pieces. Form each piece into a rope

about 18in long. Brush each rope with melted

margarine on all sides. Stir together sugar, brown

sugar, and cinnamon. Place mixture on sheet of foil.

Roll rope in sugar mixture to coat evenly. Shape

rope into a coil in the center of the Dutch oven. Roll

another rope in sugar. Attach securely to end of first

rope and continue coil. Do the same with remaining

ropes. Sprinkle with chopped pecans. Cover and let

rise for about 30-40 minutes. Bake at 350 for 30

minutes. Cover with foil last 15 minutes to prevent

browning if necessary. Cool about 15 minutes. Stir

together powdered sugar, vanilla, 8and enough milk

to make glaze and spoon over cake. Serve

add to batter. Pour batter into pans and bake for

0 minutes.

FROSTING: Heat milk and flour in small pot over

medium heat, stirring until thick. Add pinch of salt

and cool. Beat sugar with remaining ingredients

until fluffy. Add flour mix and beat until well blended.

Frost cooled cake and serve.

The Geezer Cookbook

-- 51 --

Dwayne Pritchett