Don't miss another issue…      Subscribe

Dutch Oven Morning Coffee Cake

 

100

Yield

1

cake

Prep

20

min

Cook

40

min

Ready

60

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Ingredients

1 large pie filling
or fruit, canned
*
4 cups biscuit baking mix (bisquick)
*
½ cup sugar
mixed with the baking mix
½ cup milk, skim, (non fat) powder
mixed with the baking mix
1 ½ cups water
or water and egg
½ cup sugar
mixed with cinnamon, for topping
1 teaspoon cinnamon
for topping
1 stick margarine
cut into small pieces for the top of cake in oven
*

Directions

Put the bisquit mix, sugar, and milk powder in a zip lock food storage bag.

Minimize the air in the bag.

If using a cast iron dutch oven, line it with aluminum foil.

Put the fruit or pie filling in the bottom of the dutch oven.

Mix the liquid with the dry mix in the zip lock bag.

Be careful not to break the bag.

Add a little more liguid if the fixture is dry.

Put the dough onto the fruit in the dutch oven.

If the dough is firm, drip it in pieces over the fruit.

Sprinkle the top of the dough with cinnamon sugar and dot withsmall pieces of margarine.

Put the lid on the dutch oven and place about 24 charcoal coals on the lid and about 18 coals under the bottom.

Bake for 40 minutes.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 148g (5.2 oz)
Amount per Serving
Calories 2250% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 50mg 2%
Total Carbohydrate 18g 18%
Dietary Fiber 0g 1%
Sugars g
Protein 6g
Vitamin A 0% Vitamin C 1%
Calcium 11% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed