If ever there was an excuse to by some of those cute, colorful silicone cupcake lines this recipe is it. They will make your life so much easier. But if you’re still not convinced, line the tins with a strip of aluminum foil to use as a handle.
Mini Raspberry Amaretto Cheese Cakes
(adapted for the Sun Oven from Weight Watchers In One Pot)
1/2 cup amaretti cookie crumbs (or ginger snaps)
1 tablespoon butter, softened
12 teaspoons raspberry fruit spread
2 (8-ounce) packages Neufchâtel cheese, softened
1/2 cup sugar
1 large egg
1 large egg white
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
Set Sun Oven out to preheat. Line two 6-cup muffin tins with silicone baking molds or spray with cooking spray and line each cup with a 2 x 6-inch strip of foil, allowing the foil to extend above the rim.
In a small bowl, mix together the cookie crumbs and the butter until well combined. Press 2 teaspoons of the mixture onto the bottom of each cup; refrigerate until firm, about 15 minutes. Spread 1 teaspoon of the fruit spread over the crumb mixture in each cup. Keep refrigerated while preparing the filling.
Put the cheese in a medium bowl and use an electric mixture to beat until very smooth, about 2 minutes. Gradually add the sugar and continue beating until fluffy, about 2 more minutes. Beat in the egg, egg white, zest, and vanilla extract. Divide the cheese filling evenly among the cups. Bake in the Sun Oven until the edges are set and the centers jiggle slightly, about 30 minutes. If the pans do not fit side by side use a rack to separate them and cross stack them in the cooking chamber; the top pan will cook slightly faster. Cool the cakes in the pans on a wire rack for 30 minutes. Cove with foil refrigerate until chilled and set, at least 4 hours and up to 2 days. Pop cheese cakes out of the molds or us the foil to lift them from the pans.
These baked apples are easy to prepare and can be enjoyed on their own as a dessert. They also make a great topping for ice-cream or mix-in for oatmeal. And It’s a good way to make use of any excess apples you might have on hand.
Solar Baked Cinnamon Apples
1/3 cup brown sugar, packed
2 teaspoons ground cinnamon
the juice of 1 lemon
6 apples (about 2 pounds) peeled, cored, and cut into chunks
Set Sun Oven out to preheat.
In a glass or ceramic baking dish, mix together the sugar, cinnamon, and lemon juice. Add the apple chunks and toss to coat evenly. Cover with aluminum foil and a dark kitchen towel and transfer to the Sun Oven. Cook until the apples are soft, 1 to 1 1/2 hours. Serve warm or at room temperature. Can be stored in the refrigerator in airtight containers for up to 5 days.
Apples are at their peak this time of year so you may not need a lot of sugar to sweeten this sauce. Use it as a topping for oatmeal, pancakes, or ice-cream. It’s also good on its own.
Sun Baked Apple Topping
1 1/2 pounds baking apples, peeled, cored, and cut into chunks
2 tablespoons brown sugar (or to taste)
1/8 teaspoon cinnamon
pinch salt (optional)
Set Sun Oven out to preheat.
Spray a medium sized pot with cooking spray. Add the apples. Cover and cook in the Sun Oven until the apples are soft, 45 minutes to 1 hour. Remove from Sun Oven. Use a fork to coarsely mash the apples. Stir in the sugar, cinnamon, and salt. Serve warm or at room temperature.
Panforte is a traditional delicacy of Siena, Italy. It’s very rich; a tiny piece is all you need. It keeps for weeks at room temperature and for months in the freezer. It packs a lot of energy in each portion and is ideal to take on long hikes. Most recipes call for candied citrus, but I don’t like the quality of the kind found in most supermarkets and making my own is not an option – I’d eat it all long before it ever made its way into a recipe. Diced, dried mango delivers just the right amount of sweetness and is the perfect texture for this rich cake. Sun Oven Panforte Ingredients To line the pan: 1 tablespoon cake flour 1 tablespoon plain dry bread crumbs 2 tablespoons finely ground nuts, almonds or hazelnuts For the cake: 1/2 cup cake flour 1 teaspoon cinnamon 1/4 teaspoon ground coriander 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/2 cup honey 1/2 cup sugar 1 cup sweetened dried mango, diced 1 cup almonds or hazelnuts, roasted and coarsely chopped* For the topping: 2 tablespoons cake flour 1/2 teaspoon cinnamon Preparation Set Sun Oven out to preheat. Spray an 8-inch springform pan with cooking spray. Line the bottom and the sides with parchment paper. Prepare the bread crumb lining: In a small bowl, combine the flour, bread crumbs, and ground nuts. Line the baking pan with the mixture and set aside. Prepare the cake: In a small bowl, combine the flower, cinnamon, coriander, cloves, and nutmeg; set aside. In a medium saucepan over low heat, combine the honey and sugar, stirring occasionally, until the mixture comes to a full boil; remove from heat. Stir in the mango and chopped nuts. Add the flour and spice mixture a stir until well blended. Pour the batter into the prepared pan. Using slightly dampened hands, smooth the batter out. Prepare the topping: In a small bowl, combine the flour and cinnamon. Sift the topping over the batter in the pan. Bake the cake in the Sun Oven until it starts to bubble around the edges, about 30 minutes. Remove the pan from the Sun Oven and cool completely on a rack. Remove the sides of the pan and invert the cake onto a rack, letting the excess flour fall off. Carefully remove the parchment paper. Invert the cake again onto a cutting board. *To toast the nuts, spread them out on a baking pan in a single layer and toast them in the Sun Oven for 10 to 20 minutes. If using hazelnuts, wrap the toasted nuts in a clean kitchen towel. Let them steam for about five minutes, then rub vigorously against the countertop to remove the skins.
Very ripe bananas are the key to good banana bread. If come baking day yours are not quite ready, put the un-peeled bananas in the Sun Oven when you set it out to preheat. It will take about half an hour to “ripen” them in the sun. Let them cool a bit before mixing them in with the other ingredients. This is also a good time to melt the butter. Put it in a glass measuring cup and set it in the Sun Oven with the bananas.
Sun Oven Banana Bread
1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour
3/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Any type of canned pie filling will work here. And, if you don’t have metal mugs, ovenproof ceramic mugs or ramekins work too. I bet you could even use a different brand of baking mix.
Crazy Easy Blueberry Cobblers
1 can (21-ounces) blueberry pie filling
1/4 to 1/2 cup sugar
More like individual mini, crustless pies or custards than cupcakes these little treats are as easy to whip up as they are to eat.
Sun Oven Pumpkin Pie Cupcakes
1 15 ounce can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
These baked apples are easy to prepare with ingredients you probably already have and are delicious on a cold winter’s night.
Sun Oven Baked Apples
4 Granny Smith apples (or other tart baking apple)
1/3 cup raisins
1/4 cup light brown sugar, packed
1/2 teaspoon apple pie spice or cinnamon
This lovely fall dessert is good served warm or chilled.
Sun Oven Slow Cooked Apple Stacks
(adapted for the Sun Oven from the L.A. Times)
1/4 cup sugar
1/8 teaspoon ground coriander
4 apples, peeled
These inexpensive metal mugs can be found in the camping department and are a great addition to your Sun Oven.
Single Serving Sun Oven Peach Crumble
For the filling:
4 peaches, cut into thin wedges
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
For the topping
1/4 cup brown sugar, packed