Solar Apricot-Almond Loaf

Apricot Bread

Apricots and almonds are a match made in heaven. This moist, lightly sweetened bread is delicious as and afternoon snack. If you want more of a dessert try serving it with vanilla ice-cream.

Sun Baked Apricot-Almond Bread

(adapted for the Sun Oven form The New Moosewood Cookbook)

Ingredients

1 1/2 cups dried apricots, thinly sliced*

1 1/2 cups water

2 1/2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

2 tablespoons unsalted butter, melted

1/2 cup honey or real maple syrup

1 egg, at room temperature, lightly beaten

1 teaspoon vanilla extract

1 teaspoon orange zest

1 cup raw almonds, finely chopped**

Preparation

Set Sun Oven out to preheat. Grease a standard loaf pan with butter or cooking spray.

In a medium saucepan, combine the water and the apricots. Bring to a boil, cover and lower the heat; let simmer for 10 minutes. Transfer to a large bowl and let cool. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Stir the honey (or maple syrup) into the cooled apricot mixture. Beat in the egg and vanilla. Mix the flour mixture, orange zest, and chopped almonds into the wet ingredients until combined. Pour the batter into the prepared pan and bake in the Sun Oven until a toothpick inserted into the center comes out clean, 1 1/2 to 2 hours. Cool in the pan on a rack for 10 minutes then turn the loaf out onto the rack and let cool completely.

*Dried fruit tends to stick to the knife when you slice it. Spraying the knife with cooking spray will make the task easier.

**A food processor works bests for chopping the almonds.

Carrot and Honey Cake

Honey Carrot Cake

Use high quality honey for this tasty snack that goes great with a nice cup of tea.

Sun Baked Honey Carrot Cake

(adapted for the Sun Oven from the National Honey Board)

Ingredients

1/2 cup coconut oil or softened butter

1 cup honey

2 large eggs, at room temperature

2 cups finely grated carrots, (about 6 medium)

1/2 cup golden raisins

1/3 cup chopped walnuts (optional)

1/4 cup orange juice

2 teaspoons vanilla extract

1 cup all-purpose flour

1 cup whole wheat flour

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Preparation

Set Sun Oven out to preheat. Grease and flour a bundt pan.

In a large bowl, cream the coconut oil (or butter). Gradually add the honey, beating until light and fluffy. Add the eggs, one at a time, beating well after each addition.

In a medium bowl, combine the carrots, raisins, walnuts, orange juice, and vanilla extract; set aside.

In a second large bowl, whisk together the flours, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg.

Use a silicone spatula to alternately add the dry ingredients and carrot mixture to the creamed mixture, beginning and ending with the dry ingredients. Pour the batter into the prepared pan and bake in the Sun Oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in pan on a rack for 15 minutes. Run a knife around the edges and turn out onto a serving plate.

 

Solar Pound Cake

Sun Oven in WC

This recipe from Martha Stewart is ideal for Sun Oven baking. It makes two, standard-sized loafs, which fit perfectly side-by-side in the cooking chamber, and freezes well. That means you can bake when the sun is shining and still enjoy you cake on a rainy day.

Sun Baked Cream-Cheese Pound Cake

(adapted for the Sun Oven from Martha Stewart’s Cakes)

Ingredients

3 cups all-purpose flour

2 teaspoons salt

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1 package (8 ounces) cream cheese, at room temperature

3 cups sugar

6 large eggs, at room temperature

1 teaspoon vanilla extract

Preparation

Set Sun Oven out to preheat. Spray two standard loaf pans with cooking spray; set aside.

In a medium bowl, whisk together the flour and salt. In a large bowl, use an electric mixer on high speed to beat the cream cheese until smooth. Gradually add the sugar and continue beating until pale and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each one is added. Add the vanilla. On low speed, add the flour mixture in 2 batches until just combined. Divide the batter between the prepared pans. Tap the pans on the counter and smooth the tops. Bake in the Sun Oven until golden and a toothpick inserted into the middle of a cake comes out with a few crumbs attached, about 1 1/2 hours. Cool in pans on a wire rack for 10 minutes. Remove the cakes from the pans and cool completely on the rack.

To freeze wrap the loaf well in plastic and foil. Will keep in the freezer for up to 3 months.

Solar Lemon Pound Cake

Lemon Loaf

This sweet, lemony loaf goes great with a cup of tea. Poking holes into the top allows the glaze to seep into the center of the cake.

Sun Oven Lemon-Poppy-Seed Loaf

(adapted for the Sun Oven from Good Housekeeping Step-by-Step Cookbook)

Ingredients

For the cake:

2 cups all-purpose flour

2 tablespoons poppy seeds

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup butter, softened

1 1/2 cups sugar

4 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

For the glaze:

3 tablespoons freshly squeezed lemon juice

1/4 cup sugar

Preparation

Set Sun Oven out to preheat. Grease and flour a standard loaf pan; set aside.

In a medium bowl, whisk together the flour, poppy seeds baking powder, baking soda, and salt. In a large bowl, use an electric beater at medium speed to combine the sugar and butter until creamy, about 5 minutes. Add the eggs, 1 at a time, beating each one in well. Beat in the lemon peel and vanilla. Reduce the speed to low  and beat in 1/3 of the flour mixture followed by 1/2 of the sour cream, repeat alternating the flour and sour cream ending with the flour mixture. Spoon the batter into the prepared pan. Bake in the Sun Oven until a toothpick inserted into the center of the cake comes out clean, about 1 1/2 hours. Cool the cake in the pan on a rack for 10 minutes.

Prepare the glaze while the cake in cooling. In a small bowl, whisk together the lemon juice and sugar. Turn the cake out of the pan onto the rack. Use a long skewer to poke holes all over the top of the cake. Brush the top and sides of the cake with the lemon and sugar mixture while the cake is still warm. Let cool completely on the rack.

 

 

Solar Baked Bundt Cake

Raspberry Bundt Cake

Raspberries and coconut come together deliciously in this moist cake.

Raspberry Coconut Oat Cake

Ingredients

2 eggs, at room temperature

2 cups buttermilk, at room temperature

1 cup light brown sugar, packed

1/2 cup coconut oil

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 cups quick-cooking (not instant) oats

2 cups fresh or frozen (unthawed) raspberries

1 cup unsweetened coconut flakes (optional)

Preparation

Set Sun Oven out to preheat. Grease a 10-inch bundt pan; set aside.

In a large bowl, use an electric beater to combine the eggs, buttermilk, brown sugar, and coconut oil until well blended. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. On low speed, beat the flour mixture into the wet ingredients. Fold in the oats, raspberries, and coconut flakes (if using). Pour the batter into the prepared bundt pan. Bake in the Sun Oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let the cake cool in the pan for 10 minutes. Turn the cake out onto a wire rack to cool completely.

Makes 12 to 16 servings.

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

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