Dutch Oven Cooking and Baking

This class will give participants an opportunity to learn heat control with a Dutch Oven using charcoal. We will learn to judge the amount of heat to place below the oven and on top of the oven.

Day 1: Baking Biscuits, Cinnamon Rolls, Basque Beer Bread, or Yeast bread

Day 2: Main dishes and deserts.

Students will cook a selection of the following items (menu may change slightly depending on availability of ingredients):

Meat loaf
Lasagna
Sour cream chicken enchiladas
Rosemary ptarmigan (chicken) and roast potatoes
Salmon pot pie
Sharlotka apple cake
Pecan pie
Coconut cream cheese cake
Rhubarb crisp
Apple dumplings
Safety issues include awareness of fire, hot cast metal ovens, and charcoal-laden metal tables with attention to the use of hot pads, gloves, and appropriate clothing.