Line your dutch oven with foil and lightly grease with butter

Crumble the bread into the oven then top with crumbled cooked sausage

Cover with cheese

In a bowl, mix eggs, milk, mustard and salt.

Pour egg mix onto the bread, sausage, and cheese.

Cover and bake for about 35 minutes.

This is perfect for using with your Le Creuset Dutch Oven!

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Cube the beef

Brown the meat with the onions in vegetable oil

Add in about 2 cups of water and simmer until meat is tender.

Add in other ingredients and cook until the veggies are tender.

Filling
1 Pound Dried apples
6 1/2 Cups Water
1 Cups Sugar
1/2 Cups Firmly packed Browned sugar
3 Tablespoon Butter
2 Teaspoon Cinnamon
1/2 Teaspoon Allspice, ground
1/4 Teaspoon Cloves, ground
1/4 Teaspoon Mace, ground

Heat your dutch oven to about 350 degrees.

Line bottom of greased oven with wax paper.

Mix shortening and sugar together for several minutes.

Mix in egg and molasses.

Combine flour, baking soda, ginger and salt.

Spoon into oven and bake cakes at about 350 degrees until browned and the tops are springy to the touch (about 25 minutes).

Take oven off of head and cool completely.

Take out the cakes and wrap in plastic wrap while cooling to ‘room temperature’ overnight.

Filling
Mix apples and water in oven.

Simmer, uncovered for about 40 minutes (water is fully absorbed and apples are very soft)

Occasionally stir to prevent scorching.

Mash with potato masher until lumpy.

Mix in sugars, butter, cinnamon, allspice, cloves and mace.

Cook, stirring every five minutes.

Place mixture into another container and cool (refrigerate if possible) overnight.

To Serve

Two days before serving, cut cake horizontally (in half).

Spread one third of the filling on the top of one half, then replace the top half.

Cover with plastic wrap and chill for two days.

An hour before serving, sprinkle on some confectioner’s sugar.

Eggs
Ham/Bacon/sausage
Cheese

Press the dough thin and so that it covers the bottom of the dutch oven such that none of the bottom can be seen.

Pour on a thin layer of scrambled eggs and then add the ham/bacon/sausage to the top. (assuming you pre cooked the bacon)

Now spread the cheese over the top and cook for 10-15 minutes.

Combine onion, carrots, celery, ham, seasonings, and broth into dutch oven. Cover and cook for about 20 minutes or until the carrots become tender. Stir in the peas.

Mix a cup of water and corn starch, then add to the stew. Stir until thickens.

Mix yeast and water in a large liquid measuring cup and let stand 5 minutes.

Add yeast mixture to milk, sugar, and salt. Stir until blended.

Add flour one cup at a time, stirring until each cup mixed in.

Cover and let rise for one hour or until it grows to twice the original size.

Pour 4 inches of vegetable oil into dutch oven and heat to about 375 degrees.

Drop tablespoons of dough into the oil and fry until golden brown.

Continue until all the dough has been used.

Lightly drop honey and cinnamon onto the cooked dough.

Whisk, in a bowl: milk, eggs, flour, and salt

Heat Dutch Oven until very hot.  Add butter and let it melt.

Pour in batter and cook until fluffy and light brown.

Sprinkle on some lemon juice and lightly dust with powdered sugar.

2 1/2 cups of grated havarti cheese
1/3 cups of grated parmesan cheese
1 1/2 cups of chopped onion
2 teaspoons of dried basil
2 cups chicken broth
1/2 cup sliced black olives
1 teaspoon minced garlic

Heat 3 tablespoons oil in large heavy Dutch oven. Saute onion and garlic in oil for about 5 minutes. Mix in tomatoes, dried basil and red pepper. Bring to a boil and add the chicken broth. Reduce heat to medium and simmer until thickened and reduced to 6 cups while stirring occasionally for about an hour. Season with salt and pepper. Toss pasta with remaining oil and pour sauce over before tossing to blend. Mix in Havarti cheese. Transfer to 9 x 13 inch baking dish. Sprinkle with olives and Parmesan. Bake at 375 degrees until heated through(~30 minutes). Sprinkle with basil.

Combine peanuts, sugar, corn syrup and salt in a dutch oven. Cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat for 2 to 3 minutes to wash down sugar crystals from sides of pan.

Uncover and cook, stirring occasionally, to hard cracking stage (~300 degrees). Stir in butter, soda and vanilla. Pour into a buttered 15×10x1 inch jelly roll pan, spreading thinly. Let cool.

Break into pieces. ** Make sure to have everything ready before you start!! From start to finish, it’s 15 quick minutes! **

Heat dutch oven until hot. Add sausage to oven and fry until brown. Remove sausage from the oven and cut bacon into 1 inch slices. Fry bacon until brown. Add sausage, onions, garlic, bell peppers, and mushrooms. Saute until vegetables are tender. Whisk together eggs and milk. Season with salt and pepper. Pour eggs over vegetable mixture. Cover and bake for about 20 minutes or until eggs are done. Cover eggs with cheese and replace lid. Let stand until cheese is melted.