Put lid on the oven and place over approximately 10 briquettes. Place approximately 20 briquettes on the lid around the outer rim. Bake 30-45 minutes or until golden brown.

Slice open warm shortcakes with a serrated knife.

For Strawberries: Combine strawberries and sugar in a bowl and mash lightly with a fork. Cover and chill.

For Blueberry Sauce: Heat water, sugar and 2 cups blueberries in an 8-inch Dutch oven until soft and juicy, stirring constantly. Add remaining blueberries and chill.

For Whipped Cream: Beat the chilled cream in a chilled bowl until it holds soft peaks. Beat in the powdered sugar and vanilla until peaks form again. Hold chilled.

To assemble: Place bottom of shortcake on plate. Spoon over blueberry mixture, then strawberry mixture and a few dollops of the cream. Top with the other half of shortcake. Add more blueberries, strawberries and cream. Garnish with fresh berries. — Allen Jones and Huey Hooks

HEAVENLY TROPICAL PIE

10-inch aluminum Dutch oven

5-inch Dutch oven

Filling:

1 1/2 cups fresh pineapple tidbits

1 11-ounce can of mandarin oranges, drained

2 cups fresh or frozen mango, diced

1/2 cup fresh or frozen papaya, diced (optional)

1 cup sugar

3/4 cup Ultra Gel

1/2 teaspoon almond extract

1/2 teaspoon orange extract

Pastry:

1 1/2 cups flour

1/2 cup lard

1 egg, beaten

1 tablespoon vinegar

3/4 teaspoon salt

2 1/2 tablespoons cold water

Topping:

1/2 cup flour

1/4 cup sugar

4-ounce package of macadamia nuts, chopped

1/2 teaspoon almond extract

1 cup coconut

1 cube melted butter

For filling: Peel, slice and cut pineapple into tidbits. Mix fruit and almond extract in a large bowl. Mix sugar and Ultra Gel in a separate bowl. Gently stir sugar mixture into fruit mixture until well blended. Cover and set aside in cooler.

For pastry: Blend flour, salt and lard with a pastry blender in a large bowl until crumbly. Mix egg, vinegar and water in a separate bowl. Add liquid to flour mixture and gently stir with a fork until moistened. Sprinkle some flour on a cloth-covered board or marble slab. Gather dough up into a ball with hands but do not knead. Place on floured board and roll into a 14-inch circle.