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Brown Bears in the Orchard

2 tablespoons margarine or cooking oil
2 25-oz jars applesauce
1 box Dromedary gingerbread mix
2 cups water
1 tall can whipped cream
1 4 pound bag instant charcoal briquettes


Fire up the briquettes. Grease the Dutch oven, bottom and sides. Set the oven on about 10 hot coals. Pour apple sauce into the oven. Cover and place over the coals until the apple sauce is bubbly. Meanwhile, mix gingerbread and water. Remove oven from coals. Top applesauce with gingerbread, spread evenly. Do not stir in with applesauce. Place lid on the oven. Reduce the underneath coals to five. Place the oven over the five, and add about 20 to the lid. Bake about 40 minutes, or until a clean knife comes out smooth when you insert it in the gingerbread. You want to observe the "two-thirds rule" - remove the oven from the bottom briquettes after about 25 minutes. Cut into pieces and serve with whipped cream.


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