Not long ago on a lazy Saturday morning, I found myself walking the aisles of a local flea market. A methodical walking grid helped cover the hundreds of vendors and thousands of choices. After about 30 minutes I happened upon a commercial coffee grinder, which was the casualty of a supermarket makeover. The Grindmaster 500, built in 1984, was in working condition. $50.00 changed hands and I was the proud owner a piece of Americana. A few hours of disassembly, cleaning, and lubrication made my new grinder just perfect.
I opened two cans of wheat, one soft white and the other hard white. I ran a small amount through and through as a final cleaning, discarding this first batch. Then it was show time. I mixed the soft and hard wheat in equal parts. I ran the wheat through the grinder again and again, each time choosing a finer grind.
When I was finished I used the following recipe for pancakes or waffles:
Combine dry ingredients first
1 cup flour
1 tsp. baking powder
1 tsp. salt
1 cup milk
2 Tbsp. vegetable oil (we use coconut oil)
In the yard I set up our SunOven® to preheat. I placed a pre-greased shallow pan into the oven to get hot. I let my pancake batter set about 15 minutes to get soft and to absorb moisture. I then opened the hot oven (350 degrees F) and poured the batter into the shallow pan. A few minutes later after turning once, I had delicious, fresh and tasty SunOven® pancakes. I presented my pancakes with butter, blueberries from our yard, maple syrup, and a garnish of powdered sugar. And they were soo good!
Contributed by Robert Nicholson
Apple harvest time this year produced lots of fruit. We canned slices, made apple sauce and dried some. The SunOven® works well as a fruit dehydrator. First we set the SunOven® outside, but not focused on the sun. We wanted a slight preheat but to less than 100º. Apples were washed and aligned in a Norpro “Apple Master”, an apple peeler, corer, and slicer. A few turns of the handle made quick work of the first apple. Slide the apple spiral slices off the core and place them on a cutting board.
Slice the spiral in half. Place the apple slices in a solution of water and Fruit Fresh® ascorbic acid (follow directions on bottle) to keep the slices from turning dark.
Cover the drying racks with parchment paper and drain apple slices. Line them up on the racks. Carefully arrange the racks inside the SunOven®. Leave the door latches under the glass door to allow air flow and keep the temperature low inside. We turn the oven so it is behind the sun track. Check at the end of the day. If not completely dry, latch and leave over night. Finish the next day. When slices are dry, remove from racks and pack into a clean glass jar. Add an oxygen absorber and pull a vacuum with a Food Saver® or by hand with a clean brake bleeder. Store cool and dark.
November 2013, Every Needful Thing Billie A. Nicholson, editor
Don’t Leave Home Without Your SunOven®
Evacuating with you Sun Oven® makes sense. Here’s why. You can pack it full of cold items to eat and drink in the shelter. They will stay cool for some time because of its insulated design. When the storm passes, you will be able to set up outside and make a welcomed hot meal. Don’t forget to take your WAPI kit to be able to pasteurize water, too.
October 2013, Every Needful Thing Billie A. Nicholson, editor