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Old 06-06-2007, 05:00 PM   #11
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thanks for this one, Garry. Never made a banana dump cobbler, but now I will!
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Old 06-06-2007, 05:46 PM   #12
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When my kids were little, I used to go to a lot of rummage sales, and that's where I bought most of my cast iron. We used to do a lot of camping back then, and it really came in handy.
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Old 06-06-2007, 06:42 PM   #13
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Quote:
Originally Posted by mudbug
thanks for this one, Garry. Never made a banana dump cobbler, but now I will!
It's a great dish. It's like having Bananas Foster wrapped in a cake!
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Old 06-06-2007, 06:44 PM   #14
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I almost mentioned Bananas Foster - brilliant!
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Old 06-07-2007, 03:36 PM   #15
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Appreciation

Quote:
Originally Posted by Golfgar4
Here's a link to a post that discusses seasoning new and old dutch ovens. Maybe this is the one you were thinking of.

http://www.discusscooking.com/forums...oven-9712.html

If not, another simple search on the internet will provide the needed information.
Wow, and thank you so much. I am surely going to SAVE this now. I seem to want to do it when I read it but if the phone rings or food burning, I forget about it. I sure do thank you for your time and hope I can return the favor. Hope this cobbler turns out as good as it looks. Just have to leave the calories out.
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Old 06-07-2007, 08:14 PM   #16
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Oh man, that looks good! Filed, credit given, and put onto the "Must Make List".

I just got a 10" Calphalon enamelled DO. It's not something I'd really want to use in a campfire. You mentioned that you did this in a 10" DO, but the top kept touching the lid. Do you think I can successfully do this without a lid, in my oven at home?
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Old 06-10-2007, 10:37 PM   #17
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Dump?

Garry,
Why is it called a dump cake?, Do you dump it out when you're finished?

Greg

Quote:
Originally Posted by Golfgar4
I tried this recipe for the first time and found it to be very good. Because I was using my 12" DO for the main dish, I used a 10" DO for the cobbler. This recipe is definitely for a 12". As the cobbler baked, the top kept touching the underside of the DO lid, so it did not have a nice finished look to it. But it tasted great! How could it not with a pound of butter and a pound of brown sugar in it?

It was a fun recipe, and a delicious dessert. Now I have an excuse to get a 12" deep DO!


Banana Dump Cobbler




Ingredients

1 package yellow cake mix
1 pound brown sugar
˝ pound margarine
5 pounds bananas
3 tablespoons white sugar
1 tablespoon cinnamon


Procedure

Heat Dutch oven and cover with coals for 15 minutes. Slice bananas lengthwise and set aside. Prepare cake mix, and set aside. Remove preheated oven from coals
and melt butter in the bottom. Add brown sugar and mix well with butter. Add bananas and sauté for three minutes over fire. Pour cake mixture over bananas.
Fold banana-sugar mixture up over cake mixture a few times. Sprinkle with cinnamon and white sugar. Bake 35 minutes. For the first 10 minutes use coals on the bottom only. Then add coals to oven top and continue baking until done.

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Old 06-10-2007, 11:26 PM   #18
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Quote:
Originally Posted by AllenOK
Oh man, that looks good! Filed, credit given, and put onto the "Must Make List".

I just got a 10" Calphalon enamelled DO. It's not something I'd really want to use in a campfire. You mentioned that you did this in a 10" DO, but the top kept touching the lid. Do you think I can successfully do this without a lid, in my oven at home?
Absolutely. Since you're baking in a conventional oven anyway, you wouldn't need the top. You don't usually have a top on a cake that you bake in the oven normally, do you?

But I would suggest only putting about 2/3rds of the cake batter in. Since the recipe is designed to be made in a 12", you need to reduce something so that it fits the 10". I held back some batter when I did mine, but clearly I didn't hold back enough. It won't be as critical for you though, since you're not going to have a lid on the DO anyway.

Good luck, and I hope you enjoy it.
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Old 06-10-2007, 11:29 PM   #19
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Quote:
Originally Posted by nightjar
Garry,
Why is it called a dump cake?, Do you dump it out when you're finished?

Greg
Simply put, Greg, it's called a dump cake because you "dump" the ingredients into the dutch. I think that most dump cakes don't even have the ingredients folded like this one does. With those, you just dump everything in and let them start to bake. It doesn't get much easier than that!
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Old 06-11-2007, 10:26 AM   #20
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I made it a couple of days ago. It was good, but obviously needed to be reduced in quantity.

I might make it again, only use a from-scratch cake batter, so I can better adjust my quantity.
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