Rader's Taters -- Campfire Dutch Oven Style

Campfire recipe for Kansas State Parks Guide

www.ksoutdoors.com

2019 issue, released in April, page 10

Meta Newell West

The 2019 issue of KANSAS! State Parks is available and features a cast iron campfire recipe provided by Kate Rader. Info about the cook and the recipe  follows as it appears in the magazine.  I've also added some helpful tips that Kate provided below the recipe. 

About the cook and recipe — Kate Rader, a seasoned campfire cooking enthusiast and trail cook, likes to stack up a collection of camp Dutch ovens and prepare a full meal in her backyard in Carlton, Kansas. One of her favorites sides is this colorful and flavorful potato dish that daughter, Annette Satterfield, makes for the family. 

Kate Rader with her camp-style Dutch ovens.

About the cooking methods — This recipe may be prepared over the campfire in a regular Dutch oven or cooking pot, or cooked in a camp Dutch oven. The regular cast iron oven has a rounded top, a flat bottom and no legs so the pot sets on a grate over the coals of the campfire or can be suspended from a tripod. A camp Dutch oven has legs and a flanged lid; coals are added to the top of the collared, flat lid and also placed underneath the pot. Although the following recipe uses just one oven, several ovens can be stacked saving ground space and fuel, and allowing multiple dishes to be prepared at one time. When stacked, the coals on the lid of one oven serve as the 'underneath' coals for the oven stacked on top; the oven on top helps trap heat for the oven underneath.

A stack of camp Dutch ovens allows multiple dishes to be  cooked one-on-top of the other.  

Rader's Taters      6 servings                                                                 

Yukon Gold, new or fingerling potatoes — about 3 pounds

1 big sweet potatoes, peeled, cut in bite-size pieces

2 or 3 garlic cloves, crushed

Salt and pepper to taste

1 tablespoon fresh sage, finely chopped 

1 or 2 tablespoons fresh rosemary, finely chopped 

Olive oil, about 1/4 cup 

Butter, about 3 to 4 tablespoons

Layer potatoes, seasonings, oil and butter in Dutch oven. 

Regular Dutch oven method—Cover and cook on medium heat until potatoes are tender, about 35 to 45 minutes, stirring frequently. Adding a lid will help steam the potatoes and speed up the cooking.

For camp Dutch Oven method—For a temperature of 350°F, use about 16 charcoal briquettes on top and 8 on bottom; this system provides more uniform internal heat and lets the inside of the pot act as an oven. Kate advised, “I also heat a few extra briquettes to be on the safe side.” Baking requires more heat on top of the oven than is needed on the bottom. Rotate oven a quarter to a half turn once or twice while baking; this regulates the uneven heat caused by wind and/or the uneven distribution of coals on the top and bottom of the oven.

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Additional Cast Iron Camp Cooking  Info  . . .

Equipment: Kate recommends starting with a good quality, pre-seasoned cast iron 12" camp Dutch oven that has three legs. Other needs: lid lifter, heavy gloves, long handled tongs, a small shovel, a lid holder, and a tote bag for each oven.

Cleaning Dutch ovens: Loosen stuck-on food by adding hot water to pot. After soaking, use a non-abrasive scrubber, wipe clean and dry thoroughly. 

Dutch oven storage: Wipe interior of pots with a thin layer of oil. Store in a tote with the lid under the Dutch oven. Or if lid is left on top, place a towel between lid and pot so the air can circulate.

Recipes: Start with simple ones and practice in your backyard. Kate adds, “It's a creative way of cooking, not an exacting science. Don't be afraid to experiment.” She does recommend the highly rated free phone app — Dutch Oven Coal Calculator. 

Combining recipes to create — So Easy SO Good Cinnamon Rolls

I had leftover Rapidmix-Coolrise Roll Dough left from last weekend’s Bread Baking 101 class so I decided to use it in combination with the topping that Kate Rader uses in her So Easy So Good Cinnamon Roll. Kate’s topping adds another dimension to the typical cinnamon roll.

So Easy So Good Cinnamon Rolls  — my adaptation Yield: 1 dozen rolls  

Approximately ½ batch of Rapidmix-Coolrise Roll Dough (scroll down linked post until you come to this recipe)

About a half stick of softened butter

½ cup packed brown sugar

1 teaspoon ground cinnamon

Topping:

      1½ cups packed brown sugar

      ½ cup whole milk or half and half

      4 tablespoons butter

      1 teaspoon vanilla

½ cup of finely chopped walnuts

1.  Remove prepared dough from the refrigerator and let it come to room temperature.

2.  Roll dough into a rectangular shape, approximately 18"x10”, Spread with softened butter and sprinkle with brown sugar and cinnamon.

3.  Roll up dough, starting on long side; pinch dough where it meets.

4.  Cut rolls about 1½” thick and add to greased or sprayed 9”x13” baking pan. 

5.  Take 2 fingers and push down center of each roll.

6.  Cover, set in a warm spot and allow to rise until about double in bulk, about 30 minutes.

7.  Topping—Just before baking, combine all topping ingredients and heat. Pour this over the top of rolls just before you put them in the oven.

8.  Bake in a 350° conventional oven about 25 minutes or until lightly browned and done.

My versions without photos . . .

So Easy So Good Cinnamon Rolls  — my adaptation Yield: 1 dozen rolls  

Approximately ½ batch of Rapidmix-Coolrise Roll Dough (scroll down linked post until you come to this recipe)

About a half stick of softened butter

½ cup packed brown sugar

1 teaspoon ground cinnamon

Topping:

      1½ cups packed brown sugar

      ½ cup whole milk or half and half

      4 tablespoons butter

      1 teaspoon vanilla

½ cup of finely chopped walnuts

1.  Remove prepared dough from the refrigerator and let it come to room temperature.

2.  Roll dough into a rectangular shape, approximately 18"x10”, Spread with softened butter and sprinkle with brown sugar and cinnamon.

3.  Roll up dough, starting on long side; pinch dough where it meets.

4.  Cut rolls about 1½” thick and add to greased or sprayed 9”x13” baking pan. 

5.  Take 2 fingers and push down center of each roll.

6.  Cover, set in a warm spot and allow to rise until about double in bulk, about 30 minutes.

7.  Topping—Just before baking, combine all topping ingredients and heat. Pour this over the top of rolls just before you put them in the oven.

8.  Bake in a 350° conventional oven about 25 minutes or until lightly browned and done.

Following is Kate’s recipe as it appeared in my monthly cooking column (9/24/2013) that appears in The Abilene Reflector-Chronicle and the 2013-2014 version of “Home Cooking, Dickinson County Style” cookbook. The cookbook with all of Kate’s recipes + recipes from 11 other cooks is available at the Dickinson County Historical Society (785-263-2681 / heritagecenterdk@sbcglobal.net) — $4.95 + tax @ Society or $8.50 by mail order.

So Easy So Good Cinnamon Rolls  — my adaptation Yield: 1 dozen rolls  

Conventional or Dutch Oven

Kate’s love of cooking and desire to try new things led her to experiment with baking the family’s favorite cinnamon rolls in a Dutch oven. She prepares the dough in her mixer when working in her home kitchen but by hand when camping. “They are easy either way and equally as good!” she assured. The recipe originally came from Vona Schwartz.

Mix together in large bowl: 

   2 cups bread flour

   1 tablespoon + 2 teaspoons active dry yeast

   ¼ cup granulated sugar

   2 tablespoons packed brown sugar

   5 teaspoons vital wheat gluten, optional (pure gluten that is derived from washing  

   wheat flour to remove the starch; it strengthen the flour allowing for optimum structure in

   baked breads)

   1 teaspoon salt

Heat to 130° the following ingredients:

   ½ cup of canola or coconut oil

   1 cup milk

   ¾ cup water

   ¼ teaspoon Watkins® vanilla nut extract, or use vanilla

Add this to above flour mixture and beat 3 minutes by mixer or hand.

Add about :

   2 to 2½ cups more of flour and mix until flour is mixed in. Don't add this all at once but

   in small increments. Dough should by very soft but able to handle.

Cover and let rest in a warm place for 10 minutes.

Turn out on a lightly oiled surface and knead slightly until it is all blended together. Put more oil on your counter, spread dough out part way with hands, flip over and press out until it measures about 18"x10". Spread with softened butter and sprinkle liberally with at least 1 teaspon ground cinnamon and ½ cup brown sugar.

Roll up starting on long side and cut rolls about 1½” thick. (Kate cuts the long roll of dough in half, then each half in six, yielding 12 rolls.)

Put in a lined and lightly greased 14" camp Dutch oven or a deep 9”x13” pan. Take 2 fingers and push down center of each roll. Let rise in a warm place 30 minutes.

Topping: (optional but Kate thinks it is what makes the rolls really good)

Just before baking, heat the following just until mixed together. Pour this over the top of rolls just before you put them in the oven.

   1½ cups packed brown sugar

   ½ cup whole milk or half and half

   4 tablespoons butter

   ½ teaspoon Watkins® vanilla nut extract, or just use vanilla

   ½ teaspoon vanilla

½ cup of finely chopped nuts (optional but good!) —Sprinkle these on top after you pour the topping on.

If you are using a Dutch oven — preheat lid with charcoal briquettes about 10 minutes before you start to bake your rolls.

Bake in a 350° conventional oven or Dutch oven for about 25 minutes or until lightly browned and done. Maybe a little longer in your Dutch oven — it's okay to peek but not until after the first 15 minutes.

Kate Rader with her cinnamon rolls baked in an outdoor Dutch oven

Click here for Kate's Beer Bread recipe.

Quick Beer Bread in a Camp-style Dutch Oven or bake conventionally

    I was amazed when I interviewed Kate Rader for my monthly cooking column that appeared in The Abilene Reflector-Chronicle (9/14/13). Prior to that interview I knew literally nothing about camp-style Dutch ovens and certainly had no idea they were so versatile. If I was still in camping mode (been there, done that, not happening again), I'd have gone right out and bought one . . . that's how enthused I was! Luckily Kate's recipes can also be baked in a conventional oven, so I will be making her recipes in my climate-controlled kitchen.

     By the way, the online version of Kate's article contains lots more recipes and additional advice on Dutch oven camp cooking, a list of Kate's favorite recipe books, and more. 

Kate tending a Dutch-oven of baking bread. Part of her camp-style Dutch ovens are stacked up to her left.

Quick Beer Bread      Conventional or Dutch Oven

About this bread, Kate says, “This was a Fleischmann’s yeast recipe. I started making it in 1984. It takes just 90 minutes from start to finish and works well in my 12" Dutch oven. When I'm home I make the dough in my bread machine but I bake it in the oven.”

2¼ to 2¾ cups unsifted all-purpose white flour – divided use

1¼ cups unsifted rye flour

4 teaspoons vital wheat gluten, optional (pure gluten that is derived from washing wheat flour to remove the starch; it strengthens the flour allowing for optimum structure in baked breads)

¾ cup beer

2 tablespoons honey

1 tablespoon butter

2 (¼ oz.) packages active dry yeast or 5 teaspoons

½ cup warm water (115°)

2 teaspoons kosher salt or 1½ teaspoons of regular salt

½ teaspoon garlic powder

1.  Mix 1½ cups of the all-purpose white flour and all of the rye flour. Heat beer, honey, and butter to 115°.

2.  Dissolve yeast in ½ cup warm water.

3.  Measure out 1 ½ cups of the white flour-rye mixture into large mixing bowl; add warm beer mixture, salt and garlic powder + dissolved yeast.

4.  Beat until smooth. Stir in remaining white flour-rye mixture and enough additional white flour to make a soft dough.

5.  On floured board, knead dough until smooth, about 4 minutes (this can be done in the bowl of an electric mixer using a dough hook).

6.  Shape into a ball. Place in an 8” round pan, or on a baking stone, or in a 12” Dutch oven. Slash the top of the loaf to keep it from bursting during the baking phase. Grease top lightly. 

7.     Cover. Let rise in warm, draft-free place for about 45 minutes.

8.     Bake at 375° for 25 to 30 minutes, or until done. Cool on rack.  

Note: For Dutch oven loaves, Kate shapes the bread on a piece of parchment paper for easy transfer to the Dutch oven where it rises and then bakes (the parchment stays inside the Dutch oven as the bread bakes). She also suggests, “Put coals mostly around the outside rim of lid or the middle of bread will get too brown. Bake until nicely brown on top and you can probably check the bottom at this time to see if it is nice and brown.”

Recipe without photos . . .

Quick Beer Bread         Conventional or Dutch Oven

2¼ to 2¾ cups unsifted all-purpose white flour – divided use

1¼ cups unsifted rye flour

4 teaspoons vital wheat gluten, optional (pure gluten that is derived from washing wheat flour to remove the starch; it strengthens the flour allowing for optimum structure in

baked breads)

¾ cup beer

2 tablespoons honey

1 tablespoon butter

2 (¼ oz.) packages active dry yeast or 5 teaspoons

½ cup warm water (115°)

2 teaspoons kosher salt or 1½ teaspoons of regular salt

½ teaspoon garlic powder

1.  Mix 1½ cups of the all-purpose white flour and all of the rye flour.

2.  Heat beer, honey, and butter to 115°.

3.  Dissolve yeast in ½ cup warm water.

4.  Measure out 1 ½ cups of the white flour-rye mixture into large mixing bowl; add warm beer mixture, salt and garlic powder + dissolved yeast.

5.  Beat until smooth. Stir in remaining white flour-rye mixture and enough additional white flour to make a soft dough.

6.  On floured board, knead dough until smooth, about 4 minutes (this can be done in the bowl of an electric mixer using a dough hook).

7.  Shape into a ball. Place in an 8” round pan, or on a baking stone, or in a 12” Dutch oven. Slash the top of the loaf to keep it from bursting during the baking phase. Grease top lightly. 

8.  Cover. Let rise in warm, draft-free place for about 45 minutes.

9.  Bake at 375° for 25 to 30 minutes, or until done. Cool on rack.