Scouts-L Mail Archive for October of 1998: Devil's Tooth Cheesecake and Campfire Fondue
Devil's Tooth Cheesecake and Campfire Fondue
Fri, 16 Oct 1998 14:28:41 -0400
About a month ago, I was looking for some recipes I misplaced. I was able
to find the dutch oven cheesecake recipe before the Family Camp campout
(but not in time to gather the ingredients), and as expected, I found
the fondue recipe a week after the campout. Per popular demand, here
are the two recipes. As noted, please credit the original sources when
raving about these deserts.
This is from the October, 1993, issue of _Scouting_ magazine, pg. 70,
under "Program Hints." It was submitted by Diane Yale-Peabody, Amherst,
It is suggested that this campfire snack or desert be served by dens
or patrols. Each participant will need a twig of green or dry wood
about a foot long, with one end sharpened. Each group will also need an
empty, clean 3-pound coffee can with a wire bale. The fondue can be
heated on a moderately hot campfire, charcoal briquets, or a stove.
In the can, heat one-quarter cup margarine, four ounces unsweetened
chocolate, two cups sugar, one cup water, one-half cup peanut
butter, and one teaspoon vanilla. Stir melted ingredients thoroughly,
then remove the can from the fire and set it on the ground. Each
participant skewers a marshmallow on his or her stick and dips it in
the mixture. Have plenty of marshmallows on hand.
Devil's Tooth Cheesecake
This was originally posted to SCOUTS-L on 12 Jul 1995 by Rod Keen
(Rod@ivecoft.demon.co.uk), who received the recipe from George Schimdt
(GSchmit@AOL.COM). I do believe that there was a follow-up message that
credited a dutch oven cookbook as the true source, but I haven't been
able to find the message or get a response from Rod or George. At any
rate, please pass on credit to these two Scouters when folks sing praise
of the results.
Crust: 1/2 cube melted butter, 1 pkg chocolate cookie wafers (Nabisco),
crushed. Mix butter and crumbs and press into a 10-inch Dutch Oven,
going up the sides at least 1-inch.
Filling: 2 pkgs 8-oz cream cheese, 1 cup sugar, 1 16-oz tub ricotta, 6
eggs, 1/2 cup sour cream, 1.5 tsp almond flavoring, 1.5 tsp vanilla, 12
oz Nestles chocolate chips, 1/4 cup butter, 1/2 cup whipping cream.
Mix first five ingredients (cream cheese, sugar, ricotta, eggs, sour
cream) until smooth. Melt chips, butter and whipping cream over low
heat until smooth. Add almond flavoring. Pour 1/3 of white mixture
into chocolate mixture and mix well. Pour this into crust. Add vanilla
to remaining white mixture and carefully pour this over the chocolate
layer already in the Dutch.
This is very dense and takes about 1.25 hours to bake, so be patient.
It is done when the top cracks and is firm. This desert is great warm
and topped with fresh strawberries, but to true chocoholics, it becomes
the ultimate after cooling all night in the cold mountain air and
enjoyed with a cup of morning coffee.
Bruce in Blacksburg
Assistant Scoutmaster, Troop 56, Blacksburg, Virginia
New River District -- Blue Ridge Mountains Council
Bruce B. Harper (540)231-4360 email@example.com
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