Archive for the ‘Baking’ Category

Get out your 3 quart dark colored metal pot, and get ready to make a tasty meal in the All American Sun Oven.

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You will need and need to (recipe):

1/3 cup your favorite tomato sauce

4 medium potatoes, quartered

1 package of polish (beef or turkey) kielbasa

2 medium onions, coarsely chopped

1 green bell pepper, sliced

1 tbs minced garlic

1 tbs fresh ground black pepper

4-6 mushrooms, coarsely chopped

1/2 medium-sized zucchini, chopped

Preheat your solar oven.  Slice the kielbasa into 1-2 inch pieces, mix in all the other ingredients and aim the solar oven. With good sunshine, and temperatures over 300 degrees, this meal should be ready in 1/2 to 2 hours. It took us 3 hours this time on a partly cloudy day with temperatures between 260 and 300 F. We do not use salt to cook for health reasons, but you may want to add a  teaspoon for flavoring.

And, wow, was it good coming out of the All American Sun Oven:


So, everything came out tasty and delicious, despite the passing clouds that caused the temperature to drop from time to time.

For those of you who really, absolutely, positively must have a fire-cooked meal, here is a solution. Try investing in a small but efficient “rocket” stove.  There are many good stoves like this currently available. Watch this video to see how easy it is to use a EzyStove.




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August 19, 2015 5:45 pm

It is a bright sunny day and you have your recipe, ingredients and solar oven all ready to make a great meal. The wonderful thing about solar cooking, is that it resembles using a slow cooker/crock pot. It is, in many ways, a “set it and forget it” experience.

So, that allows the solar chef to pursue a few other tasks and interests while the solar cooker prepares the meal. Many may seek to do some inside jobs. Others, like many solar chefs that observe a green lifestyle, may catch up on yard work. That might mean feeding and tumbling their backyard composter.  Also, with as much rain as some parts of the country has had lately, it might present the rain barrel owner to empty/maintain it. Like using a solar oven, using a rain barrel is just another way to do your part for water conservation, or, not trying to be trite, help save the planet!

Give it some thought. It is so easy, with the green products available to us these days, like the solar oven and the rain barrel, to really do something environmentally friendly, with so little effort. Here is the GoSun Solar Stove making blueberry muffins while the presenter visits and reads. Just as easily, she could have been watering the flowers from the stored-up water from the rain barrel, right?



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July 10, 2015 9:41 am

Fresh Solar Baked Peanut Butter Cookies

With Thanksgiving  just around the bend, it’s time to get out your solar oven and do a little baking. Why not start with a delicious treat that young and old enjoy…peanut butter cookies? Here’s our family recipe that we’ve used for decades. In the solar oven, it’ll most likely take about 1 1/2 hours to bake them. Of course, this depends on how high a temperature you achieve and how strong the sunshine is in your neck of the woods.

The day we tried this, the temperature was 26 degrees when we set out the oven at 9:30am and 43 degrees when we brought it in at 11:10am. Our solar oven’s temperature peaked at around 242 degrees.

Hot from the Solar Oven, Peanut Butter Cookies

We didn’t add any raisins, nuts or Hersey kisses, nor did we fancily flatten them with a fork or glass. You can try that. The main thing is, they came out delicious! This is really simple to make.


1 cup peanut butter (we used creamy)

1 cup sugar

1 egg

1 tsp vanilla (optional)



Simply mix everything in a bowl, then scoop out with a tablespoon  or your hands and form into 1 1/2″ balls. Place onto an ungreased cookie sheet and set in your preheated solar oven. You should yield at least a dozen cookies. If your solar oven is preheated to at least 150 degrees, it should take less than 2 hours to have this delicious batch of cookies ready to serve. Oh, yes, you should let them cool a little after removing from the oven.

Happy Munching!

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November 19, 2012 12:59 am

Wow, cranberries are in the market now, and, even though we’ve recently posted other great berry bread recipes, we didn’t want to let this one pass bye. ‘Tis the season for these tart little treats and when you put them in bread and solar bake it, there’s nothing like it. Try it and you’ll see what we mean.
First, completely mix these ingredients in a medium mixing bowl and grease a loaf pan AND..remember to preheat your Free Energy Cooking Apparatus (solar oven):
1 cup sugar
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
“dash” of salt
“dash” of red pepper
Next,pour in and completely mix in the following:1/3 cup orange juice (you can also try mango for a different flavor)
2 1/2  tablespoons water
1 cup fresh cranberries (washed and cut in half, or frozen)
Pour the mixture into the greased loaf pan and place uncovered into the solar oven. With good sunshine, your cranberry bread can be removed in around 2 1/2 to 3 hours. Test it with a toothpick or knife before removing. Let the pan cool for at least 10 minutes before removing the bread from the pan. Wrapped tightly in plastic, it’ll last at least a week in your refrigerator.
Some folks add half a cup of chopped walnuts or pecans to the mixture and others prefer their cranberry bread with a nice vanilla icing..your choice on those variations. Happy solar baking!
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October 16, 2012 7:07 pm

So moist, nutritious & delicious!

Blueberries are past their prime in our area, but when we spotted pints of them stacked at the local grocery store, we just couldn’t resist picking some up. The following is a blueberry cake recipe, from my wife’s family and uses buckwheat flour. Fortunately, we had some on hand since we had made a recent trip to one of our local Amish operated stores. Try this out in your solar oven and you’ll experience the rich texture and flavor of the buckwheat, along with the sweetness of the blueberries.

You will need to grease a 5 x 12 inch loaf pan, or use 2 small pans. A medium size mixing bowl and various measuring devices, spoons & mixers. And, don’t forget to preheat the solar oven.



  • 2 eggs
  • 1 cup white sugar
  • 1 cup milk
  • 3 tablespoons vegetable oil
  • 3 cups buckwheat flour
  • 1 “dash” of salt
  • 4  tsp of baking powder
  • 1 cup fresh blueberries
  • 1/2 cup chopped pecans (although walnuts do fine too)


  1. Mix the eggs and sugar together and then add milk  & vegetable oil.
  2. Next sift together the flour, salt, and baking powder. Then, combine both mixtures and completely blend. Slowly and methodically add in the fresh (or otherwise)  blueberries and chopped nuts.
  3. Pour everything into the greased loaf pan(s). Put the pan into your preheated solar oven. With strong sunshine, with an oven temperature of 200 – 300 degrees, it will take about 2 1/2 to 3 hours to bake. Test it with a toothpick or knife and, when done, remove from the solar oven and set it aside to cool for about an hour. Before it’s completely cool, turn it out of the pan (easier to remove like this). Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool.   Enjoy!


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October 10, 2012 1:17 am



Here’s an easy and quick solar oven recipe and makes a  treat that will melt in your mouth. This recipe makes 8 to 10 delicious biscuits to add with another meal of your choice. And, you won’t need a full day of sunshine to create it.


1 Tbs baking powder

2 tsp salt

2 tsp of baking soda

1 1/2 cups of buttermilk

4 cups of flour

1 cup of vegetable shortening (slice into small pieces)

Solar cooking time is only about 1 1/2 hrs of good sunshine

Preheat the sun oven to at least 160 degrees F.

First, sift together the baking powder, and baking soda with the flour and salt. Add in the shortening by the use of a pastry blender( or your hands) until what looks like is coarse crumbs. Make a hole in the middle to add the 1 cup of buttermilk. Next, by using  your hands, quickly fold in the the dry ingredients with the buttermilk which results in a sticky dough. Your call here; you may need to add a little more buttermilk.

Put the dough onto a floured surface. Then fold the dough over about  3 or 4 times which creates layers. Next, press the dough out to about 1 1/2-inches thick and cut it with a flour-coated  3-inch biscuit cutter. Finally, by using an ungreased cookie sheet, place the biscuits on it and gently brush the tops with a little more buttermilk. Bake in your solar oven for about 1 1/2 hours until the biscuits have risen and are golden brown. Ohhh…they’re so good! They’ll go well with that solar stew you made yesterday.

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July 13, 2012 2:34 am

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).


2 cups of sifted flour

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.


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May 15, 2012 3:01 am

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:


1/3 cup sugar

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.

Mix the melted butter, milk and egg in a large bowl. Next, put in all the other ingredients EXCEPT the blueberries and stir through. Now slowly add the blueberries into the mix.

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.




Breakfast is served!

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May 1, 2012 1:47 am

Here’s yet another way to serve up rice and create it in your solar oven.


1/2 tsp sage

1/2 tsp rosemary

1 small onion (chopped)

2 small cans of beef consomme

6 to 8 strips of bacon

1/4 cup olive oil

1/4 cup butter (or margarine)

2 cups rice

1 cup water

dash of salt(salt substitute)

dash of cayenne pepper (optional)


On the stove top, first, prepare the bacon by frying it crispy and then crumbling it. Next, in a separate pan, melt the butter and mix in the olive oil and onions to soften them. Then, put the rice in the pan and stir over medium heat for 8-10 minutes until rice color changes. Put in the bacon, sage, salt, pepper & rosemary. Stir all well and the pour into a 3qt roaster, which is preferably a dark colored thin walled metal pot with lid. Pour in the consomme and water, cover and refrigerate overnight.

In the morning (sunshine), place the covered pot into your solar oven, after preheating it, an let it cook at least 4 hours. You can check it by making sure all liquids are absorbed. Remove when ready from the solar oven and stir contents again. Transfer everything into a large, glass serving  bowl. It makes about 8 servings.

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April 12, 2012 1:37 am

The simple baked potato can nearly be a meal in itself. Baking potatoes, was something we discovered long ago at the beginning of our solar cooking days, to be a healthy and simple way to enjoy our sun oven.

It’s easy to prepare about a half-dozen medium sized potatoes in the 3 quart roaster. You know why to use it; because it’s a dark colored thin walled metal pot, that will trap the maximum heat energy. Pour enough water into the pan just to completely cover the bottom, no more than 1/2 inch deep. Put the lid on and then place the oven at your favorite spot in the yard, patio, etc. and let the sun do the rest. How easy is that? Can you see why solar ovens are often promoted as a survivalists’ favorite appliance?

With a strong sunny day, no more than 4 hours will be needed for the potatoes to bake in most solar ovens. Just remove and slice them open. They come out moist and delicious.  Top them with margarine or butter, a dash of salt( or salt substitute), broccoli and cheese, chives (often preferred by our guests), or some cayenne pepper, bacon bits (or the cereal substitute) or whatever your family and guests prefer. Serve a simple garden salad with this and you’ve got a fine meal. Keep that brimming sunny smile and special place in your heart while enjoying your solar cooking day.

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April 11, 2012 11:45 pm