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RV Recipes


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Baked Apples, Texas Molly, Texas Cinnamon Pecan Rings and Texas Jalapeno Cornbread.

Baked Apples 
8  apples (varieties vary)
1 cup  raisins
1 cup  sugar or brown sugar 
1/4 pound  butter 
1/4 teaspoon  cinnamon or allspice

Wash and core apples. Mix raisins, sugar, and cinnamon in bowl.  Place mixture in cored apple.  Add a dab of butter to top of apple.  Place the apples on a wire rack or in a pie tin that has been raised a little off the bottom of the Dutch oven. Cover Dutch oven and add coals to top and bottom (if 12 Dutch oven is used,  place 10-12 briquettes on top and 8-10 briquettes on the bottom).  Cook for 15 to 20 minutes until apples are tender.  Let cool 15 minutes before serving.
Texas Molly
1 16-ounce can  tart cherries (not pie filling)
1 16-ounce can  blueberries (not pie filling)
1 smaller can  crushed pineapple
1 small package  chopped walnuts
2 boxes  Jiffy cake mix 
1/2 stick  butter pats

Add ingredients order, spread fruit and nuts in bottom of Dutch oven.  Sprinkle cake mix over all and put butter pats on top.  Cook 20 to 30 minutes or until cake is done.
Texas Cinnamon Pecan Rings
2 1-pound  loaves frozen bread dough 
1/2 cup  butter, melted 
1/2 cup  sugar 
1/2 cup  packed brown sugar
2 teaspoons  cinnamon 
1/2 cup chopped  pecans
1 1/4 cup  sifted powdered sugar 
1/2 teaspoon  vanilla
4 teaspoons  milk
cinnamon sticks (optional)
pecan halves (optional)

Lightly grease inside of Dutch oven.  On a lightly floured surface, flatten thawed dough slightly.  Cut each loaf into 4 pieces (total of 8).  Form each piece into a rope about 18 long.  Brush each rope on all sides with melted butter.   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. Continue coating ropes and attaching to form a 10 to 11 circle.  Sprinkle any remaining sugar over coil.  Sprinkle with chopped pecans.  Cover and let rise in a warm place for about 30 to 40 minutes  Bake at 350 degrees F for 30 minutes or until done.  Cover with foil last 15 minutes to prevent over browning if necessary.  Cool about 15 minutes  Stir together powdered sugar, vanilla, and enough milk to make a thick glaze.  Spoon over top of cake.  Decorate with cinnamon sticks and pecan halves.
Texas Jalapeno Cornbread
2 6 ounce packages  cornbread mix
1 cup  shredded cheddar or Monterey jack cheese
1 cup  chopped onion
1/3 to 1/2 cup finely chopped jalapeno peppers.

Preheat Dutch oven.  Mix cornbread per instructions on package.  Add other ingredients and mix well. Place a rack of a shallow faced pan face down in the Dutch oven and place the pan with the batter on top.  Cover oven and place over 12 coals and add 9 coals to the lid.  Bake for 35 minutes or until done.  A sliver of wood inserted in the center should come out clean.