Sun Oven Icebox Cookies

Pinwheel-Cookies-300x225

Icebox cookies are ideal for Sun Oven baking. Keep the dough in the freezer and bake as many, or as few, cookies as you want on any given day.

Sun Oven Ginger-Lemon Pinwheel Cookies

(adapted for the Sun Oven from Cooking Light Way to Bake)

Ingredients

Ginger Dough:

1/4 cup unsalted butter, softened

1/3 cup packed dark brown sugar

1/4 cup molasses

1 large egg yolk

1 1/3 cup scant all-purpose flour (6 ounces)

3/4 teaspoon ground ginger

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

dash ground allspice

Lemon Dough

5 tablespoons unsalted butter, softened

2/3 cup sugar

1 large egg white

2 teaspoons grated lemon zest

3/4 teaspoon vanilla extract

1 1/3 cup scant all-purpose flour (6 ounces)

1/4 teaspoon salt

Preparation

Prepare the ginger dough: In a medium bowl, use an electric mixer to beat together the butter and brown sugar until well combined, about 3 minutes. Beat in the molasses and the egg yolk until well blended. In a small bowl, whisk together the flour, ginger, cinnamon, salt, nutmeg, and allspice. On low speed, beat the dry ingredients into the butter mixture until just combined. Form the dough into a ball, wrap it with plastic wrap, and refrigerate for 30 minutes.

Prepare the lemon dough: In medium bowl, beat together the butter and sugar until blended, about 3 minutes. Add the egg white and beat until blended. Beat in the lemon zest and the vanilla. In a small bowl, whisk together the flour and salt. On low speed, beat the dry ingredients into the butter mixture until just combined. Form the dough into a ball, wrap it with plastic wrap, and refrigerate for 30 minutes.

Unwrap the ginger dough and roll it between two sheets of plastic wrap into a 13 x 18 1/2-inch rectangle; refrigerate 10 minutes. Unwrap the lemon dough and roll it between two sheets of plastic wrap into a a 13 x 9-inch rectangle; refrigerate 10 minutes. Carefully stack the ginger dough on top of the lemon dough leaving a 1/2-inch boarder along one long edge. Starting from the long side without a boarder, roll the dough up jelly-roll style. Seal the long edge. Cover with plastic wrap and freeze for 30 minutes.

Set Sun Oven out to preheat while the dough is in the freezer.

Line 1 to 3 stackable baking racks with parchment paper or silicone liners.

Unwrap the dough and use a sharp knife to cut into as many 1/4 inch slices as you want to bake, about 8 per baking rack. Arrange the cooking 1 inch apart on the prepared baking racks. Bake until set and lightly browned, 10 to 15 minutes. If baking more than one rack at a time the top racks will bake slightly faster.

Keep any unused dough well wrapped and frozen for future use.

Makes 40 cookies.

Peanut Butter and Sun

New Sun Oven

Condensed milk and creamy peanut butter are combined in these easy-to-make, super rich, sweet-and-salty bar cookies

Golden Sun Oven Peanut Butter Bar Cookies

Ingredients

2 cups all-purpose flour

3/4 cup light brown sugar, firmly packed

1 egg, lightly beaten

1/2 cup cold unsalted butter

1 cup peanuts, finely chopped

1 can (14-ounce) sweetened condensed milk

1/2 cup creamy all-natural peanut butter (no sugar added)

1 teaspoon vanilla extract

Preparation

Set Sun Oven out to preheat.

In a large bowl, combine the flour, sugar and egg. Cut in the cold butter until the mixture is crumbly. Stir in the peanuts. Set aside 2 cups of the flour mixture. Press the remaining mixture into a baking pan. Bake the crust in the Sun Oven until lightly browned, 30 to 4o minutes. While the crust is baking, beat together the condensed milk, peanut butter, and vanilla extract in another large bowl. Remove the crust from the Sun Oven (leave the oven out) and spread the milk mixture evenly over it. Sprinkle the reserved crumb mixture on top. Return the pan to the Sun Oven and bake and additional 40 minutes to 1 hour. Cool in pan on a rack. Cut into bars when cool.

 

Solar Baked S’mores Bars

S'mores

These one pan bar cookies are perfect for picnics or camping trips. Measure all the ingredients out at home then toss them together for a quick and easy treat.

Sun Oven S’mores

Ingredients

1/2 cup (1 stick) unsalted butter

1 1/2 cups graham cracker crumbs (about 12 crackers)

1 (14-ounce) sweetened condensed milk

1 cup chocolate chips

1 cup miniature marshmallows

Preparation

Set Sun Oven out to preheat.

But the butter in a rectangular baking pan and place it in the Sun Oven to melt, about 5 minutes.

Sprinkle the graham cracker crumbs over the melted butter. Pour the condensed milk evenly over the crackers. Scatter the chocolate chips over the milk. Use a fork to press down gently. Bake in the Sun Oven for 3o minutes. Sprinkle with the marshmallows and continue baking until set, 5 to 10 more minutes. Cool in pan on a rack. Cut into bars.

 

One Pan Solar Baked Cookies

Beach

This is a good recipe for when you bring your Sun Oven on camping trips, picnics, or a day at the beach. Measure the ingredients beforehand than just combine them all in the baking pan.

One Pan Sun Baked Bar Cookies

Ingredients

1/2 cup unsalted butter or coconut oil

1 1/2 cups graham cracker crumbs

1 (14-ounce) can sweetened condensed milk

2 cups semi-sweet chocolate chips

1 1/3 cup flaked coconut

1 cup chopped nuts

Preparation

Set Sun Oven out to preheat.

Put the butter or coconut oil in a rectangular baking pan and place it in the Sun Oven until melted, 5 to 10 minutes. Sprinkle the graham cracker crumbs over the melted butter or oil. Pour the condensed milk evenly over the crumbs. Scatter chocolate chips, flaked coconut, and chopped nuts over everything and press down firmly. Bake, uncovered, until lightly browned, about 45 minutes. Cool in the pan on a rack. Cut into bars or squares.

Young Women’s Group Gets Sun Oven® Cooking Lesson

Solar Cooking LessonsOur Young Women’s group planned a “Tea” for their moms. Solar cooking was one of the lessons required for their preparations for Girls Camp coming up later this summer. So they decided they could learn how to bake the cookies planned for dessert in a solar oven. Robert and I set up the Sun Oven® to pre heat while the girls mixed the cookie dough  and took turns spooning it onto the parchment paper covered baking racks. By the time everyone had eaten finger sandwiches and yummy potato salad, the cookies were ready to serve with a scoop of vanilla ice cream. “It gets a lot hotter than I expected,” said one of the young ladies. There were no leftovers.

Billie Nicholson, editor
May 2015

Solar Oatmeal Cookies

Cranberry Oatmeal Cookies

Applesauce is often used to lighten up cookie recipes. This one uses a grated apple instead. I like the resulting texture and I’m more likely to have an apple on hand than a jar of applesauce.

Cranberry-Oatmeal Cookies

(adapted for the Sun Oven from Weight Watchers New Complete Cookbook)

Ingredients

1/2 cup white whole wheat flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups old-fashioned oats

4 tablespoons butter, softened

1/4 cup light brown sugar, packed

1 apple, peeled, cored, and grated

1 large egg, at room temperature

1/2 teaspoon vanilla extract

1/2 cup dried cranberries

Preparation

Set Sun Oven out to preheat. Line 2 baking racks or rimmed baking sheets with parchment paper or silicone baking mats.

In a large bowl, whisk together the flour, cinnamon, nutmeg, and salt. Stir in the oats.

In a separate large bowl, use and electric mixer on medium speed to beat together the butter and brown sugar until fluffy. Beat in the apple, egg, and vanilla until well combined. On low speed, gradually beat in the oat mixture until blended. Stir in the cranberries.

Drop half of the dough by tablespoonfuls, about 1 inch apart on the prepared baking racks, about 6 cookies per rack. Use the back of a spoon to slightly flatten each cookie. Stack the baking racks in the Sun Oven and bake until lightly browned, 15 to 20 minutes. Top rack will bake slightly faster. Transfer cookies to a wire rack to cool. Repeat with the remaining dough.

Sun Baked Raspberry Bars

Raspberry Bar Cookies, Solar

Bar cookies, like upside down cakes, are ideal for baking in the Sun Oven. There’s no need to fuss with multiple layers and you don’t have to worry about them sliding off the baking sheet.

Raspberry Walnut Bars

(adapted for the Sun Oven from Weight Watchers  In On Pot)

Ingredients

2 cups white whole wheat flour

1/2 cup light brown sugar, packed

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup finely chopped walnuts

1/4 cup coconut oil, melted and cooled

1 large egg

1/2 cup fresh raspberries

1 (10-ounce) jar raspberry fruit spread

1/2 cup old-fashioned oats

Preparation

Set Sun Oven out to preheat. Spray a 9-inch square baking pan with cooking spray.

In a medium bowl, whisk together the flour, brown sugar, cinnamon, baking soda, and salt. Stir in the walnuts. In a small bowl, beat together the egg and coconut oil. Use your hands to mix the egg mixture into the flour mixture until moist crumbs form. Set aside 1/2 cup of the mixture for the topping. Transfer the remaining mixture to the prepared baking pan and press it into an even layer. Bake in the Sun Oven until just beginning to brown, about 20 minutes. While the crust is baking, mash the raspberries in a small bowl and stir in the fruit spread. In a separate small bowl, mix the oats with the reserved 1/2 cup of the crumb mixture. Remove the crust from the Sun Oven, leave the oven out. Spread the raspberry mixture over the warm crust. Sprinkle the oat mixture evenly over the raspberries. Return the pan to the Sun Oven and bake until bubbly and browned, about 30 minutes. Place the pan on a wire rack to cool completely. Cut into squares.

 

Solar Baked Energy Bars

Salty Bars

These bars are good for taking along on a hike. In addition to providing lots of energy, they satisfy the salt cravings that tend to come with hiking.

Sweet and Salty Coconut-Almond Bars

Ingredients

3 cups old-fashioned rolled oats

2/3 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/3 cup coconut oil, melted

1/3 cup honey

1 large egg, lightly beaten

3 tablespoons orange juice

1 teaspoon vanilla extract

1/2 cup roasted, salted almonds, coarsely chopped

1/4 cup unsweetened coconut flakes

1/4 cup dried cherries

1/4 cup bittersweet chocolate chips

Preparation

Set Sun Oven out to preheat. Line two toaster oven sized baking pans with parchment paper; set aside.

In a large bowl, combine the oats, flour, baking soda, salt, and cinnamon. In a medium bowl, whisk together the coconut oil, maple syrup, egg, orange juice, and vanilla extract. Add the wet ingredients to the dry stirring well to combine. Mix in the almonds, coconut flakes, cherries, and chocolate chips. Divide the mixture among the two pans. Use dampened hands to press the mixture evenly into the pans. Use a baking rack to separate the two pans or cross stack them andb ake until golden, about 45 minutes. The top pan will cook slightly faster. Let cool in pans for five minutes. Use parchment paper to lift bars out of the pans. Cool completely on racks. Cut into bars. Can be stored in airtight containers for up to 3 days.

Delicious Sun Baked Granola

Granola

Granola sounds healthy but I consider it a treat. Its high fat and sugar content make it more of a deconstructed cookie than a breakfast cereal. That said, it’s delicious as a topping for ice-cream or baked fruit, mixed into yogurt, or on its own as a snack. And it can be stored in gift jars for your friends and family.

This recipe yields about 8 cups of granola and needs to be baked in two batches so start early in the day (unless your lucky enough to own two Sun Ovens).

Sun Baked Coconut Oil Granola

(adapted from the New York Times)

Ingredients

3 cups old-fashioned rolled oats

1 1/2 cups raw almonds, coarsely chopped

1 cup unsweetened coconut flakes

1/2 cup raw pumpkin seeds (pepitas)

1/2 cup raw sunflower seeds

1/2 cup pure maple syrup (preferably grade B)

1/4 cup packed brown sugar

1/2 cup coconut oil

1 teaspoon kosher salt

1/2 teaspoon ground cardamom

1/2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

 

1 cup dried cranberries, raisins, or cherries

 

Preparation

Set Sun Oven out to preheat. Line two baking pans with parchment paper.

In a large bowl, toss together the oats, almonds, coconut flakes, pumpkin seeds, and sunflower seeds. In a small bowl, whisk the maple syrup, brown sugar, coconut oil, salt, cardamom, cinnamon, and nutmeg. Add the maple mixture to the oat mix, stirring well. Spread 1/4 of the mixture into each baking pan (set aside the rest for the second batch) cross stack the pans bake in the Sun Oven.  After 30 minutes start checking every 10 minutes or so to prevent burning and remove when golden and fragrant, about 1 hour. Transfer granola, in a single layer, to a large tray to cool, use the same parchment paper for the second batch. Let the granola cool completely (it will also dry out a bit) before stirring in the dried fruit. Store in airtight containers for up to 2 months.

Solar Baked Biscotti

New Sun Oven

Biscotti are twice baked Italian cookies that are perfect for dunking in coffee, tea, or sweet dessert wines.

Pistachio Cherry Biscotti

Ingredients

6 tablespoons (3/4 of a stick) unsalted butter, softened

2/3 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

1 1/2 teaspoons baking powder

2 large eggs, at room temperature

1 cup chopped pistachios

1 cup dried cherries, sweet or sour

2 cups all-purpose flour

Preparation

Set Sun Oven out to preheat. Line a baking pan or sheet with parchment paper or silicone mats.

In a large bowl, use an electric mixer to beat the butter, sugar, salt, vanilla, and baking powder until smooth and creamy. Beat in the eggs (mixture may look curdled). Lower mixer speed and beat in the flour until the dough forms. Stir in the pistachios and cherries. Cut the dough in half. Place the halves on the prepared baking pan. Use your hands to form two loaves, approximately 7-inches long and 2 1/2-inches wide. Bake the loaves in the Sun Oven for 30 minutes. Remove the pan from the Sun Oven. Leave the Sun Oven out. Let the loaves cool for 10 to 20 minutes. Line two Sun oven baking racks two rimmed baking sheets with parchment paper. Use a serrated knife to slice the loaves into 7 to 8 cookies per loaf. Arrange the cookies on the prepared racks or pans and bake, stacked until golden and dry, 20 to 30 minutes. The top rack will cook slightly faster. Cool completely on racks. Store in an airtight container for up to 1 week.

Makes 14 t0 18 cookies

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