Amish Friendship Bread

Amish Friendship Bread

You’ll need to wait until a friend gives you some starter to make this sweet bread. That same friend will give you a copy of the recipe with instructions on how to feed the starter for 10 days. And rest assured, the bread comes out great when baked in the Sun Oven.

Amish Friendship Bread

Do not use any metal spoons or bowls. Do not refrigerate the bag.

Day 1 – Do nothing. This is the day you receive the stater, the bag is dated

Day 2 – Mash the bag – squeeze several times. Let the air out of the bag.

Day 3 – Mash the bag. Let air out of bag.

Day 4 – Mash the bag. Let air out of bag.

Day 5 – Mash the bag. Let air out of bag.

Day 6 – Add to the contents of the bag 1 cup flour, 1 cup sugar, 1 cup milk. Mash the bag. Let air out of bag.

Day 7 – Mash the bag. Let air out of bag.

Day 8 – Mash the bag. Let air out of bag.

Day 9 – Mash the bag. Let air out of bag.

Day 10 – Do the following:

1 – Pour the contents of the bag into a large non metal bowl. Use a wood or plastic spoon to mix in 1 1/2 cups flour, 1 1/2 cups sugar, 1 1/2 cups milk.

2 – Label 4 0ne-gallon ziplock bags with the date. Give the bags along with a copy of these instructions to 4 friends.

3 – To the remaining batter in the bowl, add:

3 eggs

1 cup canola oil

1 cup sugar

1/2 cup milk

2 teaspoons cinnamon

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

2 cups flour

1 large box (or two small) instant vanilla pudding (other flavors are o.k. I used butterscotch)

Divide the batter evenly into two well greased loaf pans. Bake in the preheated Sun Oven until a toothpick inserted in the center comes out clean, about 1 1/2 hours.

Remember: Do not refrigerate the starter. Do not use metal spoons, whisks or bowls. If air form in the bag, let it out.

 

 

Sun Oven Honey Cake

Honey Cake Solar baked honey cake and a cup of tea will brighten up your afternoon.

Honey Cake

Ingredients

For the Cake:

1/2 cup raisins

2 tablespoons rum 2

1/2 cups all-purpose flour

3/4 teaspoon ground cinnamon

3/4 teaspoon baking powder

1/4 teaspoon salt

3 large eggs

1 cup honey

2/3 cup orange juice

1/4 cup sugar

3 tablespoons vegetable oil

1 tablespoon grated orange zest

1 tablespoon grated lemon zest

1 teaspoon vanilla extract

For the Syrup:

1/2 cup honey

1/3 cup water

2 1/2 tablespoons sugar

2 tablespoons orange juice

1 tablespoon lemon juice

Preparation

Set Sun Oven out to preheat. Spray a 10-inch bundt pan with cooking spray, dust with flour. Set aside.

Put the raisins in a small bowl with the rum and let soak while preparing the batter.

In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside. In a large bowl, lightly beat the eggs. Whisk in the honey, orange juice, sugar, oil, orange zest, lemon zest, and vanilla until blended. Stir in the flour mixture until just blended. Fold in the raisins. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 5o minutes to 1 hour. Place the pan on a wire rack to cool. Prepare the syrup while the cake is baking. Combine all the ingredients in a small sauce pan and bring to a boil over high heat. Cook for 1 minute. Remove from heat and let cool for 15 minutes. Slowly pour the syrup over the warm cake in the pan. Let the syrup soak into the cake in the pan for 30 minutes. Invert a plate on top of the pan and invert the cake onto the plate.

Upside-Down Solar Baked Cupcakes

Muffin Pan Stack

I’m not much of a baker, no matter what kind of oven I use. However, I’ve learned from experience that as far as cakes go the best results, at least aesthetically speaking, are obtained with cupcakes and upside-down cakes. So why not combine the two?

Pineapple Upside-Down Cupcakes

(adapted for the Sun Oven from Weight Watchers Comfort Classics)

Ingredients

1/2 cup light brown sugar, packed

1 tablespoon finely chopped crystallized ginger*

2 teaspoons unsalted butter

1 (20-ounce) can pineapple chunk, drained

1 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup sugar

1/2 cup 1% milk

3 tablespoons coconut oil, melted

1 large egg, at room temperature

1 teaspoon vanilla extract

Preparation

Set Sun Oven out to preheat. Spray two 6-cup muffin pans with cooking spray or arrange 12 cupcake sized silicone baking molds two baking pans and spray with cooking spray.

Combine the brown sugar, ginger, and butter in a small sauce pan. Cook over medium heat, stirring constantly, until the butter melts and the sugar is dissolved, about 3 minutes. Remove from heat and stir in the pineapple. Spoon the pineapple mixture evenly among the muffin tins or baking molds; set aside.

In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the sugar, milk, coconut oil, egg, and vanilla. Add the flour mixture to the sugar mixture and stir until just blended. Fill the muffin pans or baking molds evenly with the batter. Bake side by side or cross stacked (top layer will cook slightly faster) until a toothpick inserted into the center of a cake comes out clean, 30 to 40 minutes. Cool the cupcakes it the pans on a rack for 10 minutes. To loosen run a knife around the side of the muffin cups or simply pop out of the silicone molds. Remove the cupcakes from the pans or molds and cool upside down (pineapple side up) on racks. Drizzle and extra syrup in the pans or molds over the cupcakes.

*spray your knife with cooking spray to keep the ginger from sticking.

Muffin Tins 1

Solar Orange Cake

Orange Bread This recipe comes from an Italian website and they suggest serving it for breakfast with a glass of freshly squeezed orange juice. I like it better as an afternoon snack with a cup of tea. Either way, it’s moist and delicious.

Sun Oven Orange Bread

(Pan d’Arancia, adapted for the Sun Oven from Non Sprecare)

Ingredients

2 organic oranges with peel, quartered

2 cups all-purpose flour

3 large eggs

1 cup sugar

1 cup coconut oil or unsalted butter

1 tablespoon baking powder

Glaze

1/2 cup powdered sugar

1 to 2 tablespoons orange juice

Preparation

Set Sun Oven out to preheat. Coat a 9-inch springform pan with cooking spray and line the bottom with parchment paper; set aside.

Put the oranges, peel and all, in the bowl of a food processor and process until a paste like consistency. Add the remaining ingredients and process until well combined. The batter will be thick. Pour the batter into the prepared pan and bake in the Sun Oven until golden on top and a toothpick inserted into the center of the cake comes out clean, 45 minutes to 1 hour. Cool on rack for 10 minutes. Put the powdered sugar in a small bowl and stir the orange juice, 1 teaspoon at a time, until reaching the right consistency.  Remove the side of the pan. Spread glaze on the cake and let cool completely.

Cranberry Cake

C. Cake Slice

Upside down cakes are perfect for the Sun Oven, any lopsidedness will be masked once the cake is inverted. In a conventional oven this cake is baked in a cast iron skillet which is too heavy for optimal solar baking.  Use extra caution when heating the butter in the lighter weight cake pan or baking dish as it can easily burn.

Sun Oven Upside Down Cranberry Cake

(adapted for the Sun Oven from Eatingwell)

Ingredients

3/4 cup light brown sugar, packed

4 tablespoons unsalted butter, softened, divided

2 tablespoons plus 1/4 cup fresh orange juice, divided

1 (12-ounce) bag fresh cranberries (thawed if frozen)

3/4 cup whole wheat pastry flour

3/4 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

2 large eggs, at room temperature, separated

1/3 cup coconut oil

1 cup sugar

1 teaspoon vanilla extract

1/2 cup lowfat milk, at room temperature

Preparation

Set Sun Oven out to preheat.

Heat the brown sugar, 2 tablespoons of the butter, and 2 tablespoons of the orange juice in a 12-inch cake pan* over low heat, stirring constantly, until the mixture bubbles. Remove from heat, spray sides of pan with cooking spray; set aside.

In a medium sauce pan, bring the remaining 1/4 cup orange juice and the cranberries to a simmer and cook until about 1/2 of the berries have popped. Pour the berries over the brown sugar mixture in the cake pan.

In a medium bowl, whisk together the flours, baking powder, and salt.

In a large bowl, using an electric mixer beat the egg yolks, remaining 2 tablespoons butter, coconut oil, sugar, and vanilla until light and fluffy. Use a rubber spatula to alternately stir in the flour mixture and the milk, ending with the flour.

In a clean dry bowl beat the egg whites with clean dry beaters until they hold soft peaks. Fold 1/3 of the egg whites into the batter, then gently fold in the remaining whites until there are almost no white streaks.

Spread the batter evenly over the cranberries. Bake in the Sun Oven until golden and the cake pulls away from the sides of the pan, about 1 hour.

Cool on a rack for 15 minutes. Run a knife around the sides of the cake and invert it onto a serving plate. Let cool completely before serving.

Makes 10 servings.

*I was planning on baking the cake in a 12-inch cake pan until I discovered that I don’t own one and had to improvise.

Cranberry Cake

Buttery Solar Baked Pumpkin Cake

New Sun Oven

This buttery pumpkin cake will be a hit at any holiday party.

Sun Oven Pumpkin Cake

(adapted for the Sun Oven from The Thanksgiving Table by Diane Morgan)

Ingredients

2 1/2 cups cake flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon grated nutmeg

1/4 teaspoon ground cloves

1 1/2 teaspoons ground cinnamon

4 large eggs, at room temperature, separated, yolks lightly beaten

Read more »

Peaches and Sun

Peach Cake

I’m always amazed at how good my lopsided Sun Oven cakes look once they’re turned upside down.

Sun Oven Upside Down Peach Cake

Ingredients

2 tablespoons unsalted butter, softened

1/3 cup packed light brown sugar

1 large peach, sliced

1 cup sifted cake flour

3/4 cup cornmeal

Read more »

Saved by the Sun Oven

Banana Bread

My Sun Oven and quick google search saved four extremely ripe bananas from winding up in the compost bin this morning.

The recipe I found is so simple it was hard not to add anything to it. If you like you could add cinnamon or some walnuts, but I like the way it really tastes like bananas.

Sun Oven Banana Bread

Ingredients

1/2 cup (1 stick) butter, softened

1 cup sugar

2 eggs, at room temperature, lightly beaten

4 very ripe bananas, mashed

Read more »

Surprise Ingredient Classic Cupcakes

Cupcakes side by side

Don’t tell anyone, but these cupcakes get their reddish tint from healthy beets instead of food coloring.

If you have the new All American Sun Oven, two muffin pans will fit side by side on the leveling rack. Otherwise the pans will need to be cross stacked and the bottom cupcakes will take a little longer.

Sun Oven Red Velvet Cupcakes

Ingredients

For the cupcakes:

1 1/4 cups all-purpose flour

1 cup sugar

3 tablespoons unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 (8 1/4-ounce) can whole beets, drained and pureed in a blender

1/2 cup low-fat butter milk

1/4 cup canola oil

Read more »

Solar Honey Cake

cats and Sun Oven

Any kind of honey can be used for this moist, sweet cake.

Sun Oven Honey Citrus Cake

Ingredients

For the Cake:

3 large eggs, at room temperature

1 cups honey

2/3 cup orange juice

1/4 cup sugar

3 tablespoons canola oil

1 tablespoon grated orange zest

1 tablespoon grated lemon zest

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

3/4 teaspoon ground cinnamon

3/4 teaspoon baking soda

1/4 teaspoon salt

Syrup:

1/2 cup honey

Read more »

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