"DUTCH OVEN BREAKFASTS," by Debbie Hair, Gibbs Smith, $15.99, 128 pages
Stuffed full of recipes from eggs, potatoes and pastries to breakfast casseroles, "Dutch Oven Breakfasts" has something for everyone who owns one of these cast-iron kettles.
The beginning of this charming new cookbook shares a quote from Adelle Davis: "Eat breakfast like a king, lunch like a prince, and dinner like a pauper." With this book in hand, chefs and cooks can certainly eat breakfast like a king.
The introduction includes a helpful chart showing how many coals should be used for best results and home oven temperature conversions so recipes can be used indoors as well. Also included are helpful hints on lighting coals as well as methods for seasoning, cleaning and storing a dutch oven.
Most recipes include a mouthwatering photo. Each recipe begins with information on what size oven to use, how many coals are needed and what setting to use if cooking with a regular home oven instead. The step-by-step instructions are clearly written and easy to follow.
It includes a wide variety of recipes, from Favorite Mountain Man Breakfast, a hearty combination of bacon, sausage, onion, potatoes, eggs and cheese, to delicate and delicious Strawberry and Cream Crepes.
Salt Lake author Debbie Hair is an experienced Dutch oven chef. She competed at the world Dutch Oven Championship Cook-off and is a past president of the International Dutch Oven Society.
French Toast Souffle
12-inch Dutch oven with 9 coals on bottom, 18 coals on top
½ cup sugar
2 tablespoons cinnamon
8 to 10 slices bread, crusts removed
8 ounces cream cheese
12 eggs, beaten
1⁄3 cup maple syrup
2 cups milk
1 teaspoon vanilla
In a small bowl, combine sugar and cinnamon; set aside. Cut bread into cubes and place half in bottom of Dutch oven. Cut cream cheese into cubes and place on top of bread. Sprinkle with some of the cinnamon sugar. Top with remaining bread and sprinkle with cinnamon sugar.
In a large bowl, combine eggs, syrup, milk and vanilla. Pour over bread and cheese. Cover and refrigerate overnight.Comment on this story
In the morning, bake, using 9 coals underneath the oven and 18 coals on top, for about 45 minutes or until firm and lightly browned.
Note: This recipe can be successfully made with gluten-free bread.
— "Dutch Oven Breakfasts," by Debbie Hair
Margot Hovley's first novel, "Sudden Darkness," was published by Covenant Communications last fall. Her self-reliance blog is at www.mynewoldschool.com and she blogs about her writing adventures at www.margothovley.com.