Since I normally cook for just 2 of us, I use small dutch ovens. I started with a 8" Lodge, but my current favorite is a 10" GSI hard anodized aluminum. This size GSI does not have integral legs, using a wire stand instead. It is both compact and light.
With this size I get by with less than 20 brickets, which I start in a small folding pyramid shaped wood stove that I bought years ago.
Mostly I use the DO to add some variety to camp meals, which are otherwise quick ones cooked on an alcohol stove. In this size, prepackaged biscuit and cornbread mixes work well. I've tried a few cobblers, though I haven't tried the version that just calls for sprinkling the dry cake mix over the fruit and juices. The best item on this last trip was a kind of coffee cake, using a multigrain baking mix, applesauce as part of the liquid ingredients, and enhanced with nuts and dried fruit.
DO cookbooks have been of limited value. Most recipes are for larger ovens, so I can't used the measurements directly. Many also call for ingredients that I don't carry, especially on longer trips. Some are little more than 'open a bunch of cans or mixes' and 'throw the mess in the home oven'.
A promising book a recent one published by Caxton Press, with author last name of Smith. I glanced at this in a store in Jordan Valley (OR). One idea I gleaned from that was to preheat the lid when baking items.
paulj