Made a peach, cherry and huckleberry cobbler in my #7 Griswold Dutch oven. Now just need to let it cool for the vanilla ice cream.

Pap

YUM !!!

You're talking Martian to me.
Sounds great for something I've never had.

That Cobbler looks perfect Pappy, even without any Ice Cream.
I loved Breyers Natural Vanilla Ice Cream with my cobbler, at least I use too.

Excellent, Pappy.
Walker

Yep, I used some frozen peaches, frozen tart cherries and huckleberries. Had to add 1/2 cup sugar and 1/2 cup of light corn syrup instead of a large can of light syrup peaches. The recipe is old and simple, like Pap.

1 stick salted butter
1 cup flour
1 cup sugar
1 cup milk
1 tsp baking powder
Dash of salt
1 qt fruit

Melt butter in Dutch oven or baking pan. Mix everything but the fruit into a batter. Pour batter into DO, do not mix. Pour fruit into batter, do not mix. Cook at 350, preheated for 45-60 minutes until crust is light brown. Uncovered cooking. Serve with vanilla ice cream or fresh whipped cream. Enjoy!

Pap

Pappy,
Cooking with a Dutch Oven seems to make the food,a bit better.

When the wife and I would camp up in Canada,I would do the cooking and the evening me was cook with a Dutch Oven. Worth the extra weight in packing by far.

Wayne

When I was in college at Stephen F. Austin back in the 70s, we would camp out on the Angelina and Neches Rivers and run trotlines.

I would take my Griswold 20” skillet to cook ALL of our meals.

I would fry 2 dozen eggs, a pound of bacon, and/or ham for breakfast. Then, just wipe it out good with a paper towel and it would be ready for supper.

Supper would be fish or if not, we would go home.

Then, again, wipe it out so it would be ready for breakfast.

It will also grill several steaks or pork chops.

Nothing better when you are cooking on a wood fire.

PS. Pap, Cobbler and homemade ice cream is the best stuff there is!

Coach
I once had over 300 pieces of Griswold cast iron, including a #20 Restuarant skillet, but I never cooked on it. For larger groups, I used my #14. Both are pretty rare today. When I worked a project in Ohio, I went to an antique fair and one vendor had 3 #20 skillets. I bought all 3 for $700, and then turn around and sold them for $700 each. Good score.

Pap

Pap:

That was a good score! WOW! 300 pieces of Griswold! WOW again!

I think that I told you in an earlier post, how I got my few pieces. The Truck Stop down on US 59 caught fire and burnt to the ground in the Fall of 1974.

A man came by the Athletic Dorm at SFA and asked if anybody needed a job paying $5 an hour cleaning up the ashes. That was a fortune back then and I volunteered.

I was shoveling ashes into a dump truck when I hit something hard with my shovel. It was the #20 skillet. I had no idea what it really was but I put it into back of my truck and took it home.

I also found a #13 Dutch oven, a #10 Dutch oven, a #911 griddle, a huge #270 griddle, and a #9 skillet.

I still have them all and I’ve used them all. The #20 is only used at Christmas now when everybody comes home, but it went on many trotline trips in my youth and many camping trips when my kids were still at home.

I use the #13 d.o. to fry catfish and the #10 d.o. for beans and stews.

I think my Bride may have married me for the #9 skillet. She has kept it on top of the stove and used it almost every day since I carried her across the threshold.

If we ever split up, we will squander everything else we have over the custody of that #9 Griswold skillet!

Coach