Cooking in a Cast Iron Skillet is something new to me over the past year. I have always used non-stick pans and thought everything would stick in a cast iron skillet. My eggs do stick sometimes if I don’t use enough cooking spray or butter, so I’m still learning.
I bought the cookbook “Lodge Cast Iron Nation” and have loved some of the recipes in it! My favorite is the Skillet Roast Chicken. You bake a whole chicken in the cast iron skillet. The chicken is rubbed with butter, seasoned and has lemons and rosemary in the cavity. I add onions around the chicken while baking. It is delicous!
For my next purchase, I would like to buy a Dutch Oven. I could use it at home or when we go camping.
Please let me know your favorite Dutch Oven recipe! I would like to add the recipes to this post!
Lazy Cobbler Recipe
This Lazy Cobbler recipe was sent to me by one of my Cross Stitch customers, Debra Wages. She used this recipe at Girl Scout Camp for 30 years! Her daughter Melissa has won several Golden Spoon awards with it at Boy Scouts!
12″ Cast Iron Dutch Oven with flanged lid (with feet)
2 cans sliced peaches, in syrup (29-30 oz cans)
1 package white or yellow cake mix
1/2 – 1 stick butter or margarine
Place dutch oven over 15 hot charcoal briquettes. Pour contents of peach cans into dutch oven. Spread dry cake mix evenly over peaches.
Sprinkle cinnamon lightly over top (if you don’t like cinnamon, omit it)
Cut butter or margarine into slices and arrange over top.
Sprinkle sugar lightly over top (a tablespoon or 2 is fine)
Place lid on top of oven and arrange 10 charcoal briquettes on lid in a checkerboard pattern.
Bake for about 45 minutes or until done (the syrup in the peaches will buttle up and cook the cake mix)
Makes about 8 servings
Debra makes this in the oven at home for a quick treat and serves it with ice cream. Just pour in a 9″ x 13″ pan and cook at 350 degrees.
Thanks Debra! My mouth is watering!!
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Thanks for reading!