Archive for May, 2012
If you like pound cake, try this recipe in your solar oven. It’s quick and easy to make. Most folks have the ingredients handy for this cake. It comes out so moist and is a treat with tea or coffee. Numerous glazes from honey and rum to a cinnamon sprinkle or icing are used. I like mine with coating of peanut butter (even if my wife thinks I’m nuts).
1 2/3 cups of sugar
5 large eggs
1 cup of butter, melted (or margarine)
1 tsp vanilla extract
a pinch of salt
Use a small loaf pan and coat it with butter (margarine or PAM) and then with a dusting of flour. Preheat the solar oven.
First, whisk together the eggs into the melted butter in a medium mixing bowl. Then, slowly add in the flour, salt and sugar. Mix thoroughly until you have a smooth shiny batter.
Pour into your cake pan and place into the solar oven uncovered.
With good sunshine, and an oven temperature over 200 degrees, this will be ready in about three hours. Test with a toothpick in the middle to make sure it’s done. Remove from the sport oven and let cool for at least 10 minutes before preparing to slice and serve.
It’s like a pound of sunshine! It’s so sweet and makes you feel good.
Is it time for solar cookers to finally get their due by going mainstream? Interest in solar cooking has been growing for decades, but it seems to be turning an important corner with increased public acceptance.
There are more commercial sales of solar ovens at trade shows and environmental events than ever before. The National Geographic TV Channel now runs a show called “Doomsday Preppers”. Families preparing for varying types of disasters is the main theme. Solar ovens have been featured twice in this show which just recently aired.
Sure, and why shouldn’t they catch on? Anyone interested in saving energy, the planet and the money in their wallet, should be interested in solar cooking. Whether one builds their own oven from scratch by using a set of good plans, or purchases a commercial model, they are likely to begin saving on their gas/electric bill right away.
With proper planning, a person can use the solar oven on nearly every sunny day, and, many partly sunny days. Meals can also be made for future consumption. Dehydration of many foods is possible. By storing ingredients and keeping recipes handy, planning becomes easier for the new solar chef.
Help make solar cooking not just a barbecue “showoff ” thing, but bring it into the mainstream by cooking every sun-blessed day. The rewards await those who try.
This is an old recipe that makes tasty blueberry muffins. You may argue that the “carbs” are bad and other ingredients should be substituted. That’s okay. Use your recipe in your solar oven. They’ll come out alright. We love muffins for breakfast and even freeze a few for future muffin “dry spells”. This makes one dozen muffins. Here you go:
2 tsp baking powder
1 cup fresh (frozen, must thaw first; canned must drain)
2 cups flour
1 large egg
1 cup milk
1/2 cup butter (melted, or margarine)
dash of salt (or salt substitute)
As always, preheat your sun oven. Either grease (PAM) your muffin pan, or set in the paper baking cups and set the pan aside.
Carefully place the batter as evenly as possible into the muffin cups with a spoon and fill them about 3/4 full.
Put the muffin pan into your solar oven, make sure the oven is focused and let it cook for at least two hours with the temperature over 200 degrees, and until the tops are golden brown. Use a toothpick test on a couple muffins, to make sure they’re done before removing from the solar cooker. Let cool for 15 minutes, then remove muffins from the pan.
This will probably sound outrageously unhealthy, but we enjoy the muffins by topping them (dipping) with a little melted butter and brown sugar. Mmmm! We hope you like them too.