Sweet Cherry Rolls

  • By Ned Adams
  • 16 May, 2017


3 1/2 to 3 3/4 cups all-purpose flour
1 (1/4 oz) package active dry yeast
1/2 cup whole milk
1/2 cup sour cream
6 tablespoons unsalted butter, cubed
1/3 cup sugar
2 teaspoons kosher salt
1 large egg, lightly beaten

1 cup cherry preserves
1 teaspoon lemon zest
1 1/2 cup powdered sugar
1/2 cup heavy whipping cream


In a stand mixer bowl, combine flour and yeast.

In a medium saucepan, combine milk, sour cream, butter, sugar and salt. Cook on medium heat until mixture reaches about 120 degrees, stir occasionally.

Add butter mixture to flour mixture while the mixer is on low speed. Then add the egg. Mix until it turns into dough. You might have to add flour depending on how sticky it is.

Switch to a dough hook on stand mixer and beat dough for about 5-10 minutes. The dough shouldn’t be sticky.

Let dough rise for 1 hour 30 minutes in a warm place.

Once dough is ready roll it out in a 14×10 rectangle. Spread cherries, lemon over dough and fold over and seal edge. Cut into 10 rolls.

Preheat oven to 350 degrees and and bake for 30 minutes in a 12″ cast iron skillet.

Mix cream and powdered sugar to make a topping for the rolls after they are done.

Credit: Cast Iron Desserts 2016 Magazine (page 60)

Dutch Oven Daddy

By Ned Adams 20 Sep, 2017

2.5 lbs chicken wings
1 small minced shallot
2 Tbsp butter
1/2 cup Maple Syrup
1/2 cup bourbon
2 Tbsp ketchup
1 tsp dijon mustard
2 teaspoons adobo sauce

1. Smoke chicken wings at 200 degrees using apple or pecan chips for 1 hour

2. Add chicken wings to 13" cast iron skillet and smoke at 375 degrees for 30 minutes

2. Prepare maple bourbon sauce in a 2.5 quart Dutch oven by adding minced shallot and butter and saute until tender

3. Add maple syrup and bourbon along with ketchup and mustard

4. Simmer until mixture gets thick, it will take about 20 minutes

5. Remove chicken wings from the smoker and baste sauce on each side of the wings.

By Ned Adams 19 Sep, 2017


22 gallon Plastic Bin or Drum
6-8 gauge Copper Wire
Anode (Regular scrap steel, i.e. Lawn Mower blades or any regular non metallic non galvanized steel)
Battery Charger Manual Operating
PVC Pipe
Coat Hanger
Laundry Booster (1.5 cups per 10 gallons)


Put metal inside of plastic container. Secure the copper wire to the metal weather its wrapping around metal or fastening with screws. Fill container until its almost to top. Place PVC pipe on top with a bent coat hanger to be able to hang the cast iron piece from the top. Mix your wash into water. Connect the hot (red) lead to metal and negative (black) to wire holding piece. Turn on charger. Keep cast iron piece in the tank for 24 hours. Other cast iron pieces that need more work may need 48 hours. Keep checking back to see if the crud and gunk is all fallen off into the water mixture. If it is, its ready to be scrubbed.

By Ned Adams 18 Sep, 2017


1 - Jar of Pickle Spears
1 - 20 oz package Applewood Smoked Thick Cut Bacon


1. Preheat oven to 425 degrees

2. Wrap each pickle spear with a full slice of bacon (This should make around 11-12 spears)

3. Place each wrapped spear in a 12" skillet

4. Bake in oven for 25 minutes

5. Turn oven to broil for 5 minutes until bacon is fully cooked

By Jeremy Hall 17 Sep, 2017


  • 2 pound sage sausage
  • 1 (15 ounce) can Black Chili Beans
  • 1 (15 ounce) can White Chili Beans
  • 1 (15 ounce) can pure pumpkin
  • 1 (10 ounce) can Rotel
  • 1 (4.5 ounce) can green chiles
  • 1 packet of chili seasoning
  • 2 tablespoons pumpkin pie spice
  • 1 tablespoon brown sugar
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 1 tablespoon oil olive
  1. In a Enamel/or Cast Iron dutch oven over medium heat, cook meat until brown and drain.
  2. Stir in remaining ingredients and seasonings. Simmer 1 hour.
By Ned Adams 07 Sep, 2017

3 lbs sliced yellow squash
1/2 chopped yellow onion
3 cups water
3 cups chicken broth (or beef broth)
10.5 oz can cream of mushroom soup (you can use any can of cream soup)
1 cup shredded Cheddar cheese, divided
1/2 cup sour cream
2 tablespoons unsalted butter, melted
1 large egg
kosher salt to taste
ground black pepper to taste
garlic powder to taste
1 sleeve buttered crackers (We used Ritz)

1. Bring squash and onion with water, chicken broth to boil and cook until squash is tender. About 7-9 minutes. Drain.

2. In a separate bowl mix all other ingredients. Reserving 1/2 cup of cheese and buttered crackers.

3. Mix squash and other ingredients together and add half to a 10" Dutch oven.

4. Cover with half of the buttered crackers. Make sure you crush the crackers first.

5. Add second half of squash mixture and top with the rest of the crackers and cheese.

6. Bake and 350 degrees until cheese melts and mixture is bubbly. About 20-30 minutes.

Credit: http://www.tasteofthesouthmagazine.com/squash-casserole/

By Ned Adams 06 Sep, 2017


8 all beef hotdogs
8 slices bacon
8 Homemade style hotdog buns


1 small can of puree'd pickled jalapeños
1 can pinto beans warmed
3 diced roma tomatoes
1/2 diced onion


1. Heat 12" skill to medium high heat.
2. Tightly wrap each hotdog with 1 slice of bacon.
3. Add bacon wrapped hotdogs to skillet and cook until bacon is fully done.
4. Add hotdog inside hotdog bun and add toppings.

By Ned Adams 03 Sep, 2017


2 cups flour
1 1/3 cups sugar
1 1/4 tsp baking powder
3/4 tsp salt
2 tsp pumpkin pie spice
1/4 tsp baking soda
1 small can pumpkin
1 cup milk
3 eggs
1 tsp vanilla
1/3 cup vegatable oil


In a 10" Dutch oven, spray with cooking spray.

Combine all dry ingredients in a medium sized bowl.

In a sperate large bowl combine until mixed all wet ingredients.

Mix dry ingredients with wet ingredients.

Bake at 350 degrees for 35-40 minutes or until a toothpick comes out clean.

Top with cream cheese frosting (about 1/2 cup)

By Ned Adams 31 Aug, 2017

1 tablespoon vegetable oil
1 pound ground beef or lean ground turkey
1 onion, minced
3/4 tablespoon chili powder (add more if you want more heat)
1/2 tablespoon ground coriander (substitute ground cumin for a smokier flavor)
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
2 8 oz. cans tomato sauce
2 cups water
8 ounces (2 cups) elbow macaroni
1 cup frozen corn
2/3 can of 4.5-oz can chopped green chiles
2 tablespoons fresh cilantro, chopped
2 cups shredded cheese (Monterey style or Mexican style cheese)

Heat oil in a 5 quart Dutch Oven over medium heat. Add  beef and spices in the Dutch oven. Brown the ground beef completely. Stir in garlic and brown sugar and continue to cook for about 30 seconds. Stir in tomato sauce, water, and macaroni. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12-15 minutes.

Stir in half of the cheese, frozen corn, green chiles and cilantro and sprinkle remaining cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.

Credit: Mel's Kitchen Cafe - http://www.melskitchencafe.com/skillet-chili-mac-with-corn-and-green-chiles/

By Ned Adams 29 Aug, 2017


3 cups all-purpose flour
3 teaspoons. baking powder
1 1/3 cups whole blanched almonds
1 cup (2 sticks) butter, at room temperature
2 cups sugar
1 1/3 cup milk
1 teaspoon almond extract


1. Preheat oven to 350°F and grease 10" Cast iron skillet with butter cooking spray.
2. Combine four and baking powder and set aside.
3. Add almonds to food processor and blend until it resembles a flour mixture.
4. Cream butter and sugar together then add almond extract.
5. Combine flour mixture with butter mixture and milk gradually mixing together.
6. Once all mixed, fold in almond flour mixture.
7. Bake for 1 hour or until toothpick comes out clean.
8. Garnish with powdered sugar.

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