Crack is Whack Christmas Crack!

Dutch Oven Detour (recipes that should have been included in the Dutch Oven Cookbook)

Wow - so sorry to have been away for so long - life has a funny way of getting in the way things...anyway glad to be back and with the holiday's just around the corner we're in full on DO (dutch oven) mode.  Oh...and in case you noticed we've encountered a few...ummm...challenges with our URL (www.thedutchovendiaries.com) - which you may have noticed isn't currently working - and if  you haven't noticed - shame on you!  Anywho - we're workin' on it - in the meantime, you can find us right here at www.thedutchovendiaries.blogspot.com.

So Christmas Crack seemed to burst onto the holiday baking scene last year - introduced to us by the very talented Kilted Chef.  The holiday baking scene hadn't experienced a frenzy like this scince Martha Stewart introduced us to cookie flooding!  Everyone was talking about it, it was even named the "must have" holiday treat of 2011 by Good Housekeeping magazine (totally made this up).  The interesting tidbit about this sweet treat is that it is made using saltine crackers (premium plus).  The crackers bring the salty to this highly addictive sweet'n salty snack.  Saltine crackers are baked with a brown sugar butter mixture that forms a toffee base, this is layered with chocolate, and then topped with candy cane pieces and nuts.

L'Eggo My Eggo!

Waffles – (recipe adapted from) Vegetable and Supper Dishes, Pg. 171 – Mary C. Oxner (Mrs. S.W.)

When it comes to breakfast – no more waffling required.  We’ve found you a winning waffle recipe!  We’re not big breakfast eaters personally – in fact it was after Noon by the time we actually ate these…I guess that makes it brunch…or is it lupper?...that’s a debate for another day.

As children of the 70’s we are all too familiar with those round frozen waffles from a box – you know – the one’s they used to fight over in the commercials – what the heck is an Eggo anyway?  Well these waffles are a far cry from the frozen variety – dense, yet light and airy with a nicely browned, crispy exterior.  This recipe is pretty basic – and was easy to prepare.  In fact, this was our first time making waffles (well…aside from the Hampton Inn breakfast bar – does that count?) and we had no challenges.  If you wanted to, you could mix it up a little by adding cinnamon, chocolate chips or even pumpkin pie spice to add a little autumnal aroma to your waffles (tis the season).  We’re looking forward to trying some variations of this recipe next time around. 

Peach Me - I'm Dreaming!

Peach Conserve – (recipe adapted from) Pickles and Preserves, Pg. 223 – Lois J. Himmelman (Mrs. Thomas)

It’s peach season!  This one’s been on our to do list for a while – with visions of peaches dancing in our heads, we decided to give it a go.  Conserve is basically a type if Jam that is processed by steeping fruit in sugar just long enough to extract the flavor from the fruit and for the sugar to penetrate.   Honestly with so many different types of preserves, jams, spreads, jellies, conserves – someone needs to write Jam making for dummies.  We don’t necessarily understand the difference between all the different types of preserves, but one thing we do know is that this shiz is good.

This recipe is made with a mixture of peaches and oranges, and does not use any pectin for thickening.  Although there is a subtle citrusy flavor, the peaches are the true star of this conserve.  This recipe thickens naturally through the cooking process and produces a beautiful golden coloured spread, full of peachy-keen goodness.  One of our Facebook Page followers suggested adding candied ginger – something we’ll definitely try next time.