Dutch Oven Class - June 9, 2026

 

Dutch Oven Cooking by Karla Kimball, Advanced Master Food Safety Advisor
Dutch ovens are made of cast iron.  They are durable, versatile, and economical.  The biggest obstacle is that they are heavy.  But that is a good thing too because they will last forever!   If properly cared for a Dutch Oven will last for 100 years or more.  In fact it will get better and better with lots of use. 
 
If we look back at how our ancestors used to live, we will discover that this cooking tool was an indispensable cooking accessory for them. In 1707 Abraham Darby, a British man, patented his design and named it Dutch Oven.  Paul Revere add the legs to the bottom and a flat lid.  In 1804 Lewis & Clark carried a Dutch Oven Westward.  It was praised by the settlers and pioneers on the American frontier and it was the main cooking tool for trappers & settlers.  Cooking with cast iron, especially with a Dutch oven is becoming a lost art.  It is a piece of history that is quite underrated and few people know how to use it to its full extent. 
 
My 2 essential pieces of equipment for cooking & camping is the Dutch Oven and a cast iron skillet.   
 
Nothing compares to Dutch Oven cooking. It’s a great skill to have.  There is no limit to what you can cook in a Dutch Oven.  If you can bake it in an oven or cook it on a stovetop you can make it in a DUTCH OVEN!!!  Don’t forget to rotate during cooking to prevent hotspots.  Rotate ¼ turn clockwise and the lid ¼ turn counter-clockwise. 
 
Benefits of cast iron:

• Cooks evenly & keeps food hot for a long time

• Can be used in the oven, on the stove top, with briquettes and over a campfire

• When well-seasoned, the surface is black and is a natural nonstick surface

• The more you use it the better it gets

 
Caring for your cast iron:

• Soon after using, wash with hot water, do NOT USE SOAP or only a tiny amount, no harsh scrubbers just scrape with a plastic scraper or brush and dry with a paper towel

• Rub with vegetable oil after each use & place a clean paper towel inside & prop the lid with cardboard or folded paper towel & store in a dry place

• If you have not used your dutch oven for several months you will want to heat it up before using it as the oil can go rancid when stored for a long time
  
  
  
  
  
  

 
How many briquettes do I need to cook at 350 degrees?  Here are 2 rules that will work for any size dutch oven.  Pick the one that is easiest to remember & use it. 
·         Take the size of the oven, double it, and then put 1/3 of the coals on the bottom and 2/3 on the top.  Each additional charcoal adds 10-15 degrees to the cooking temperature. 
·         There is also the “Rule of 4”.  Take the Dutch oven diameter and add 4, that is the number of briquettes for the lid.  Take the Dutch oven diameter and subtract 4 and that is the number of briquettes for the bottom.  For example, a 12-inch oven will have 16 on top and 8 on the bottom.
 
You may need to add or subtract depending on the weather conditions.  If it is cold, windy, high humidity or high elevation, it might take more coals to get the same temperature.  If it is hot and sunny, it might take less.  If your food needs to cook longer than 30-45 minutes you may need to add a few more fresh coals.  Keep your lid on tight and try to reduce the number of times you peak inside, because each time the lid is opened, it will take a little longer to cook.
 
A Dutch oven heats the food evenly, it holds heat and keeps things warm for a LONG TIME!!
 
You need a few tools…….a chimney, a lid stand & lifter, gloves/hot pads/silicone handles, plastic scraper, tongs, a table and HEAT…..various types of heat……fire/wood coals, briquettes, electric/gas oven or stovetop, propane campstove.  Lots of paper towels and oil and storage bags.
 
A Dutch oven normally measures from 8 to 16 inches around and weighs up to 30 pounds empty. This is all due to the heavy cast iron from which it is build. This is a fact you need to consider if you want to take it with you during your trips. It is the perfect tool for cooking in the wilderness because it needs less fuel compared to the other outdoor cooking methods. Hot coals from a wood fire are all you need to cook your food with a Dutch oven.
 
A good Dutch Oven or skillet will last a lifetime and can be passed on from one generation to another. They come in all sizes but the 12-inch size is the most popular for most campers and they use it for boiling, frying or baking.

Today’s Recipes:
 
Dutch Oven Hamburger Stroganoff
1 1/2 lbs. hamburger + 1/4 c. water
1-2 t. Lawry's season salt 
1 c. diced onion
3 cloves garlic
1 T. dried parsley
1/4 c. flour
4 c. egg noodles, uncooked
3 T. beef bouillon mix
3 c. water
1 c. sour cream or greek yogurt (more if needed)
2 c. grated cheese
Heat about 30 briquettes.  
Brown hamburger in 10" or 12" Dutch oven with 1/4 c. water.  Once it starts to brown add the onion, garlic, season salt and parsley. Once the meat is all browned stir in the flour. Spread the egg noodles over the meat mixture. 
Mix together the bouillon mix and water.  Pour it over the egg noodles.  Put the lid on the Dutch oven and place 16 hot briquettes on top of the lid and 8 briquettes around the bottom.  Cook for 30 minutes turning at least once (turn the whole Dutch oven 1/4 turn clockwise and then turn the lid 1/4 turn counter clockwise).  After 30 minutes remove the lid and stir.  If the noodles are mostly done, then stir in the sour cream and sprinkle the grated cheese over the top.  Cook 10 more minutes.  Remove from coals and serve.  
Hints:  If you need to serve more.  Add more noodles and water, until the noodles are mostly covered.  
If you don't want to cook it using briquettes you can put this in the oven at 350.  
 
Dutch Oven Honey Glazed Carrots
2 lb. carrots, peeled and sliced at an angle, or mini carrots 
1/4 c. butter
1/4 c. honey 
1/4 c. water or orange juice
1/2 t. salt 
1/4 t. pepper
1/8 t. ground ginger
Place ingredients in 10 inch Dutch oven and stir.
Place 6 or 7 briquettes under the Dutch oven and 12 to 14 on top. Cook undisturbed for 20 minutes.  
Once carrots are tender remove the lid, stir; cook 3 to 5 more minutes without the lid to thicken the honey glaze.  Garnish with chopped, fresh thyme or parsley (if using dried herbs add before cooking so it can rehydrate and release the flavor.  
 
Dutch Oven Rolls (can also be made into a loaf of bread or cinnamon rolls and baked in the Dutch Oven)
1 1 ⁄3 c. warm water 
2 T. powdered milk
2 T. instant potato flakes
1 egg 
2 T. butter or coconut oil
4 c. bread flour 
1 t. salt
¼ c. sugar
1 T. yeast 
Place ingredients in bread machine pan in the order listed and set DOUGH only setting. When dough is ready shape into 16 rolls and place in 12 inch deep Dutch Oven.  Let rise 20 to 30 minutes.  Bake at 375° for 15 to 20 minutes. If baking with briquettes, place 8 on the bottom and 18 on the lid.  
I've been experimenting with this recipe for a bit....  The best part is that you use the baking pan as your mixing pan so there is only one pan to clean up.  Did I mention they are soft and fudgy?! 
Cast Iron Brownies
1/2 c. butter
1/2 c. oil
1 c. sugar
1/2 c. brown sugar
3/4 c. cocoa
3 eggs, beaten
1 t. vanilla
1/2 t. salt
2/3 c. flour
1/2 c. mini semi-sweet chocolate chips 
Melt butter in a 12 inch cast iron skillet over med-low heat.  Add oil, sugars and cocoa and stir for 1 minute.  Turn off heat and let rest for 10 minutes.  Stir in eggs and vanilla.  Fold in the salt and flour.  Sprinkle the mini chocolate chips over the top of the batter.  Bake at 325 for 30 minutes.   Best served warm with homemade ice cream.  
When camping these can be made and baked in a 12 inch dutch oven.  Bake with 8 briquettes on the bottom and 16 on top for 30 minutes.  Checking at 25 minutes. 
 
Kasey's Dutch Oven Cobbler  (Our first Dutch oven recipe and we never get tired of it)
2 - 21 oz. cans fruit or pie filling (whatever you like) or 5 c.  canned pie filling or fruit
1 cake mix, any flavor (white, yellow, chocolate, whatever you like)
1 cube butter, cut into pieces
Dump fruit (juice & all) or pie filling into a 12 inch Dutch oven.  Sprinkle evenly with dry cake mix.  Dot with pieces of butter.  Place lid on Dutch oven.  Place 8 briquettes on bottom and 16 on top.  Cook until done, about 40 to 60 minutes.  Peek inside occasionally until done. 
Hints:  You can double this recipe or adapt it to fit any size Dutch oven.  Just layer the ingredients to fill your Dutch oven and cook until done.  I often cheat and baked them in my electric oven at 350 for 1 hour.  
Some of our favorite flavors:  Cherry with Chocolate Cake , Cherry with Vanilla Cake, Apple with Vanilla Cake, Peach with Yellow Cake, Blackberry with White Cake, Apple with Spice Cake
 
BONUS RECIPE:
Steve's Favorite Breakfast Casserole in the Dutch Oven (My Dutch oven creation inspired by a facebook video)
24 oz. package frozen hash browns
1/8 to 1/4 c. oil
1 pound breakfast sausage
¼ c. flour (up to 1/2 c. for desired consistency)
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/2 t. season salt
3 to 4 c. milk
16 oz. can large, flaky biscuits, cut into quarters
2 T. melted butter, for brushing on top when finished baking
In 12" Dutch oven coat the bottom with oil and brown the hash browns (don't fully cook). 
In another Dutch oven or cast iron skillet brown the sausage.  Stir in the flour and seasonings to make a roux.  Stir in the milk and cook until thickened stirring often.  Pour the gravy over the hash brown in the 12" deep Dutch oven.  Drop the cut up biscuit pieces over the top of the gravy.  Place the lid on the Dutch oven and place on top of 10 heated briquettes and 18 to 20 briquettes on top of lid.  Bake for about 20 minutes, until the biscuits are golden brown.  Brush the butter over the top of the biscuits.  Serve.  Can also be baked in a regular oven.....@ 400 for 15 to 20 minutes.
 
More of my favorites can be found at:  Karlasrecipeblog@blogspot.com 

From Scratch Casserole

Maybe Steve would like this version of Tuna Casserole???  Especially if I leave out the word Tuna!!

From Scratch Casserole
1/2 cup butter, divided
1 (8 ounce) package uncooked medium egg noodles
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
1/4 cup all-purpose flour
2 cups milk
salt and pepper to taste
2 (6 ounce) cans tuna, drained and flaked or cooked & shredded chicken
1 cup frozen peas, thawed
3 tablespoons bread crumbs
2 tablespoons butter, melted
1 cup shredded Cheddar cheese

1. Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender and most of the liquid has evaporated.
4. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, vegetable mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Menu for a week.....

Menu and recipes for DINNER for one week. A new update to the cookbook I have and love, "What's for Dinner?" by Jana Schofield. The cookbook ends with Week 29. Jana just sent me this addition to add to my cookbook. So I'm posting it so I don't lose it!!! I can't wait to give them a try!! Thanks, Jana

If you want to check out her cookbook or order one here is her blog.
www.whatsfordinner1.blogspot.com
They are on sale for the month of May.

Week 30

Sunday
Barbecue Beef Brisket
Stuffed Potato Balls
Asparagus with Lemon
Frozen Fruit Salad
Banana Oatmeal Cookies

Monday
Creamy Zucchini Soup
Vegetable Medley Salad
Parmesan Toast
Candy Bar Fudge Pie


Tuesday
Hot Buffalo Chicken
Potato Skins
Celery Sticks
with Bleu Cheese Dip
Chocolate Molten Cake


Wednesday
Italian Meatball Sandwiches
Roasted Zucchini Sticks
Italian Crepes

Thursday
Creamy Tarragon Chicken with
Brown Rice
Carrots Elegante
Spinach Pear Salad
Vanilla Chocolate Torte


Friday
Left overs, go out, or try new recipe


Saturday
Chicken Pasta Salad
Sweet Potato Chips
Nutty Baklava

Recipes

Barbecue Beef Brisket
4 pounds beef brisket 1 ½ cups apple cider
salt and pepper 1 sliced onion
1 package onion soup mix 2 cups barbecue sauce, purchased
12 ounce can lemon lime soda or use recipe on page 9

Place brisket in foil-lined baking dish or crockpot. Season with salt and pepper. Sprinkle with onion soup mix and pour cola and cider over top. Arrange sliced onions on top. Cover with heavy-duty foil. Bake at 375 for 3 hours, or 6 to 8 hours on low in crockpot. Remove brisket from liquid and place on another foil-lined baking dish. Cover with barbecue sauce. Bake at 350 for 30 to 45 minutes, basting every 15 minutes with sauce. Remove from oven and let rest 20 minutes before slicing. Make sure to slice across the grain not with the grain.

Stuffed Potato Balls

6 potatoes 6 slices mozzarella cheese
salt and pepper ½ cup shredded mozzarella cheese

Bake potatoes. Half potatoes and remove pulp from skins, leaving 1/8-inch potato around peel. ( Do not discard peels. Save for Baked Potato Skins on Tuesday). Grate and toss with salt and pepper. Form into 3-inch patties. Sandwich ¼-inch thick slice of mozzerela cheese between two patties. Cook about 3 minutes on each side in hot olive oil. Remove from pan and place on baking sheet. Top with grated mozzarella and bake in oven about 5 minutes until cheese is melted.

Asparagus with Lemon

1 pound asparagus salt and pepper to taste
½ cup shredded Parmesan cheese olive oil
1 teaspoon dill 1 lemon

Cut asparagus into 2-inch pieces. Place in boiling water and cook for 4 minutes, or until they are just crisp-tender. Drain. Add Parmesan and spices and stir. Drizzle asparagus with olive oil and juice from lemon. Toss gently to combine.

Frozen Fruit Salad
1 cup sour cream ¼ cup lemon juice
½ cup sugar ¾ cup raspberries or blueberries
1 cup drained crushed pineapple ½ cup chopped walnuts
2 mashed bananas
Mix all together and spoon into muffin tins lines with cup cake papers. Freeze. Remove from pan and place in freezer bags. Let sit for 5 minutes before serving.

Banana Oatmeal Cookies

½ cup butter ½ teaspoon baking soda
¼ cup shortening 1 teaspoon salt
1 cup sugar 1 teaspoon cinnamon
1 egg ½ teaspoon nutmeg
2 bananas, mashed 2 cups oats
1 ½ cups flour 1 cup chocolate chips

Mix butter, shortening, egg and bananas together until smooth. Add flour, soda and spices. Stir in oats and chocolate chips. Bake at 400 for 8 to 10 minutes.


Cream of Zucchini Soup

3 cups zucchini, peeled and grated 1 teaspoon seasoned salt
½ cup water ½ teaspoon parsley flakes
1 tablespoon dried onion 2 teaspoons chicken bullion

Place all ingredients in saucepan and simmer for 20 minutes. While it is simmering make the following white sauce.

2 tablespoons butter 1 cup milk
2 tablespoons flour 2 cups half and half

Melt butter in saucepan. Add flour and stir until smooth. Gradually stir in milk, whisking until smooth and thickened. Stir in half and half. Pour into zucchini mixture. Salt and pepper to taste.


Vegetable Medley Salad
1 cup frozen peas ¼ cup sour cream
1 cup chopped carrot ½ cup ranch dressing
1 cup drained corn
2 tablespoon chopped red onion
¼ cup chopped bacon

Thaw frozen peas between paper towels. Combine vegetables and bacon into bowl. Stir together sour cream and ranch dressing. Mix into vegetable mixture and stir well.

Parmesan Toast

6 slices Texas bread or ½ teaspoon garlic powder
hamburger buns ¼ cup grated Parmesan cheese
¼ cup butter, softened

Beat together butter, garlic and cheese. Spread on bread or bun halves. Place on baking sheet and broil until browned.

Candy Bar Fudge Pie

½ cup fudge sauce (page 4) 1 quart chocolate chip ice cream, softened
½ cup chocolate chips 1 cup coconut
2 cups crispy rice cereal 1 cup caramel sauce (page 26)
¼ cup sour cream

Combine fudge sauce and chocolate chips in small bow. Microwave on high until hot, about 45 seconds. Stir until smooth. Reserve ¼ cup of the chocolate mixture. Combine remaining chocolate mixture and cereal in large bowl and mix to coat cereal. Press mixture over bottom and sides of lightly buttered pie plate. Freeze until firm, about 10 minutes. Combine reserved chocolate mixture and sour cream and mix well. Stir coconut into softened ice cream. Spread half the ice cream mixture in pie plate. Drizzle with half the chocolate mixture and half the caramel topping. Top with remaining ice cream and drizzle with remaining chocolate mixture and caramel sauce. Freeze pie, covered, until firm.

Chicken Tenders with Buffalo Sauce
6 boneless chicken breasts salt and pepper to taste
½ cup butter, melted 1 cup Franks Red Original Hot Sauce

Brush chicken with butter. Sprinkle with salt and pepper. Cut into strips. Place on foil-lined baking sheet coated with cooking spray. Bake at 400 for 20 minutes until chicken is cooked through. Arrange chicken in serving dish.

Stir together remaining butter and hot sauce. Pour over chicken.

Looking Ahead
Bake 2 extra chicken breasts for Chicken Bowtie Salad on Saturday.

Potato Skins
6 baked potatoes bacon bits
salt and pepper sour cream
shredded cheddar cheese

Half potatoes and scoop pulp out, leaving 1/8-inch potato around peel. Lightly salt and pepper inside. Sprinkle with cheddar cheese and bacon bits. Bake at 425 for 5 minutes. Serve with sour cream.

Bleu Cheese Dip
½ cup sour cream
¼ cup crumbled bleu cheese

Mix together.

Chocolate Molten Cake

1 ¼ cup semi sweet chocolate chips 6 large eggs
10 tablespoons butter 6 large egg yolks
½ teaspoon cardamom (optional) 1 teaspoon vanilla
½ teaspoon coriander (optional) 1 ½ cups powdered sugar
½ teaspoon cinnamon ½ cup flour
¼ teaspoon cloves
Melt chocolate, butter and spices over low heat, stirring until smooth. Cool slightly. Whisk eggs, yolks and vanilla in large bowl to blend. Stir in powdered sugar, then chocolate mixture and then flour. Pour into well-greased cupcake pan, filling to top. Bake at 425 for 10 minutes. Batter should rise slightly above pan, top edges turn dark brown and centers are soft and runny. Run small knife around cakes to loosen. Let rest 5 minutes. Place cookie sheet atop muffin tin and invert to remove cakes. Place on individual plates and serve with vanilla ice cream.

Italian Meatball Sandwiches

1 pound ground beef 3 8-oz cans tomato sauce
1 cup bread crumbs 1 can water
½ cup Parmesan cheese ½ teaspoon salt
1 teaspoon Italian seasoning ½ teaspoon oregano
2 teaspoons parsley 1/8 teaspoon pepper
1 teaspoon salt ½ cup Parmesan cheese
½ teaspoon pepper 6 deli buns
1 egg 6 slices provolone cheese
½ cup milk
Combine ground beef, bread crumbs, cheese and seasonings in large bowl. Beat together egg and milk and pour into beef mixture. Mix well and shape into meatballs the size of a walnut. Place on a foil-lined baking sheet. Bake at 350 for 25 minutes.*

In a saucepan, mix together tomato sauce, water, spices and Parmesan cheese. Bring to a boil. Lower heat and simmer on low for 20 minutes. Add baked meatballs.

Slice provolone cheese in half diagonally, forming triangles. Arrange 2 cheese triangles on each bun. Place on baking sheet and broil for a few minutes until cheese is starting to melt and buns start to brown. Remove from oven and place 3 to 4 meatballs on bun. Spoon sauce over meatballs

*To cook in crock pot, use extra lean ground beef. Spoon half the sauce in crock pot. Add meatballs and pour remaining sauce over meatballs. Cook on low for 6 to 8 hours or high 3 to 4 hours.

You can substitute canned spaghetti sauce in place of the sauce ingredients, if desired.

Roasted Zucchini Sticks

2 medium zucchinis
cooking spray
seasoned salt

Wash and quarter zucchinis. Coat with cooking spray. Sprinkle generously with seasoned salt. Place on foil-lined baking sheet. Bake at 425 for 15 to 20 minutes until browned.

Italian Crepes
3 eggs Nutella (this is a chocolate and hazelnut mixture
1 cup milk found in a jar by the peanut butter.)
1 cup flour 3 bananas, sliced
1 tablespoon sugar whipped cream
1 teaspoon vanilla chocolate syrup

Beat together eggs, milk, flour, sugar and vanilla. Heat skillet on medium heat. Coat bottom of pan with butter. Pour about ¼ batter in center of pan. Lift pan and move downward and around to spread batter around bottom of pan. Cook for 30 seconds to 1 minute or until lightly browned. Carefully turn and cook on other side for 30 seconds.

Warm Nutella in microwave for 1 to 2 minutes until soft. Spread Nutella over crepe. Arrange bananas over half of crepe. Fold in half. Top with whipped cream and drizzle with chocolate sauce.

Creamy Tarragon Chicken

6 boneless chicken breasts
2 tablespoons butter
salt and pepper
½ cup chopped onion
1 clove minced garlic
1 tablespoon tarragon
¼ cup flour
1 ½ cups cold water
1 cup sliced mushrooms
1 cup cream

Melt butter in skillet. Add chicken breasts. Sprinkle with salt and pepper and cook on medium heat about 5 minutes on each side. Sprinkle onion , garlic and tarragon over chicken and cook for another 5 minutes. Whisk together flour and water until smooth. Pour over chicken. Add mushrooms and cook for about 10 minutes until mixture thickens. Stir in cream and cook until mixture just starts to bubble. Serve over brown rice.

Brown Rice
1 cup brown rice
3 cups water
½ teaspoon salt
½ teaspoon olive oil

Measure rice and water into large microwave safe bowl. Stir in salt and olive oil. Cover and microwave for 40 minutes. Let sit for 5 minutes. Fluff with fork


Carrots Elegante
5 carrots 2 tablespoons orange marmalade
1 tablespoon butter 2 tablespoon water

Peel and slice carrots diagonally 1-inch thick. Melt butter in small saucepan. Stir in orange marmalade and water. Add carrots and bring to a boil. Lower heat and cover. Simmer for 7 to 10 minutes until tender.


Spinach Pear Salad

6 cups baby spinach ½ cup crumbled blue cheese
1 green pear, chopped ¼ cup pomegranate seeds or craisins
½ cup candied pecans
Toss all ingredients in large bowl. Drizzle with Pomegranate Dressing when ready to serve.

Candied pecans
2 tablespoons butter
2 tablespoons brown sugar
½ cup pecans
On medium heat, melt butter in small skillet. Add brown sugar and stir until dissolved. Add pecans and stir, coating pecans. Continue to cook and stir for 5 minutes.

Pomegranate Dressing
2 tablespoons olive oil 1 tablespoon white wine vinegar
2 tablespoons honey 1 teaspoon poppyseed
¼ cup Pomegranate juice* 1 teaspoon Dijon mustard

Measure all ingredients in bowl and whisk until well blended.

*Pomegranate juice can be substituted with cranberry or orange juice.

Vanilla Cream Chocolate Torte

½ cup semi sweet chocolate chips ¾ cup sugar
3 tablespoons milk 4 eggs, separated
1 teaspoon rum extract 2 tablespoons cocoa
1 tablespoon butter, softened

Combine chocolate chips, milk and rum extract in small saucepan. Melt on low heat, stirring frequently. Remove immediately from heat and stir until smooth. Beat egg whites until soft peaks form. Gradually add ¼ cup sugar, beating for 1 minute. Set aside.
Beat together butter and ½ cup sugar. Add egg yolks and beat 1 minute. On low speed, mix in melted chocolate mixture until combined. Add cocoa and beat until mixed in. Gently fold egg whites into chocolate mixture.

Spoon into 9 x 9-inch baking dish that has been coated with cooking spray. Bake at 300 for 50 to 60 minutes or until a toothpick inserted in the center comes out almost clean. (You will want it to be slightly soft in the middle)

To serve, cut the torte into squares. Spoon a couple tablespoons of custard in the bottom of a bowl. Place a piece of torte on top of the custard.

Custard
1 ½ cups evaporated milk
3 egg yolks, lightly beaten dash of salt
½ cup sugar 2 teaspoons vanilla

Whisk together milk, eggs, sugar and salt in a heavy saucepan. Cook over medium heat, stirring frequently until bubbly and slightly thickened. Remove from heat and add vanilla. Cover with plastic wrap and refrigerate until cool.

Chicken Bowtie Salad

2 cups bowtie pasta 1 lime
1 mango, diced* 2 cups cooked chicken, cubed
1 avocado, diced ½ cup coleslaw dressing
1 cup grapes ¼ cup mayonnaise
3 green onions 2 teaspoons basil
1 cup celery, diced
¼ cup slivered almonds

Cook bowtie pasta according to package directions. Drain and place in large bowl. Add fruits and vegetables. Grate rind of lime into salad. Squeeze in lime juice. Add chicken and toss. Mix together coleslaw dressing, mayonnaise and basil. Pour over salad and mix well.

*Mangos have a thick, hard center core. The easiest way to dice is to cut slices from top to bottom around the core. You can then cut each section to the skin in squares and trim away the skin.

Sweet Potato Chips
1 medium sweet potato

Cut sweet potato into 1/8-inch thick slices. Layer on foil-lined baking sheet coated with cooking spray. Spray tops of potato slices. Bake at 400 for 15 to 20 minutes until tender and starting to turn brown.




Nutty Baklava
1 cup pecans, finely chopped
1 cup flaked coconut (optional)
½ cup brown sugar
1 teaspoon cinnamon
dash nutmeg
1 lb. phyllo pastry (found by the frozen pie crusts)
½ cup butter, melted
½ cup plus 2 tablespoons honey
½ cup water
1 tablespoon maple syrup

Spray 9 x 13-inch baking pan with cooking spray. Combine, pecans, coconut, brown sugar, cinnamon and nutmeg. Stir well. Layer 5 phyllo pieces, brushing each with butter, in pan. Spread a layer of nut mixture over phyllo. Repeat 2 more times. Top with another layer of 5 phyllo pieces. Cut into diamond shapes. Bake at 325 for 45 minutes. Heat honey, water and syrup. Pour over baked phyllo. Let set for at least 2 hours.