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Cookbook review: 'Dutch Oven Breakfasts' creates delicious beginnings for the day

Published: Thursday, Aug. 27 2015 6:29 p.m. MDT

"Dutch Oven Breakfasts" is by Debbie Hair. (Provided by Gibbs Smith)

"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.

French Toast Souffle is one of the recipes from French Toast Souffle is one of the recipes from "Dutch Oven Breakfasts" by Debbie Hair. (Susan Barnson Hayward, from "Dutch Oven Breakfasts" by Debbie Hair)

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

Serves: 8–10

12-inch Dutch oven with 9 coals on bottom, 18 coals on top

350 degrees

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.

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.

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