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DUTCH TREAT by h. kent r a ppl e y e


Serve Something Cheesy In a good way. Your campers will remember you as a cooking legend.


DUTCH OVEN CHEESECAKE


Start with a 10-inch Dutch oven preheated to about 325 degrees (13 coals on top, 7 coals below).


CRUST 1 package honey graham crackers, crushed (about 1¾ cup)


3 tablespoons sugar


“ANYTHING YOU CAN COOK in your kitchen oven, you can cook in a Dutch oven.” The first time I heard


that, I thought to myself, “No way.” Now, one of my favorite things to hear someone say is, “There’s no way that came out of a Dutch oven!” I have also discovered


that adapting a recipe to the Dutch oven isn’t all that hard. A recipe that is normally cooked in a 9-by-13 baking dish fits well into a 12-inch Dutch oven. A dish that is cooked in a 9- or 10-inch cake or springform pan fits well into a 10-inch Dutch oven. My all-time favorite reac- tion to something I adapted


44 S COUT ING ¿ MARCH•AP R I L 2 0 1 1


for the Dutch oven was when I tried baking a cheesecake. I know it’s hard to believe, but you can cook a cheesecake in a Dutch oven.


When people ask, “What’s


for dessert?” you can reply, “Oh, I thought I’d just do something with cherries.” Odds are they will walk away and tell the others,


“We’re having cherry cobbler tonight.” I guarantee that when you take the lid off that Dutch oven and “cherry cobbler” turns into an


honest-to-goodness cheese- cake—well, just be ready to perform CPR on all the folks who pass out.


And one more warning:


5½ tablespoons salted butter, melted


 Mix together graham cracker crumbs, sugar, and butter.


 Lightly spray the inside of the Dutch oven with baking spray. Press the crumb mixture inside.


 Bake for 10 minutes.


CHEESECAKE 5 packages (8 oz.) cream cheese, softened


1 cup sugar 3 tablespoons flour 1 tablespoon vanilla


Be prepared to have people come up to you for the rest of your life and say, “Hey, aren’t you that Scout leader who made the incredible cheese- cake in the woods?”¿


1 cup sour cream 4 eggs Baking spray Favorite cheesecake topping


 Mix by hand cream cheese, sugar, flour, and vanilla until well blended.


 Add sour cream. Mix well.


 Add eggs, one at a time, mixing until just blended. Pour over crust.


 Bake for about 1 hour or until center is almost set.


 Loosen cake from side of oven and let cool before serving with favorite fruit topping.


SERVES: 12 TO 16 SLICES


H. KENT RAPPLEYE,past president of the Utah-based International Dutch Oven Society, is an Eagle Scout and Vigil Honor member of the Order of the Arrow.


PHOTOGRAPH BY PAT HAVERFIELD; STYLING BY ANGELA YEUNG


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