SCI
|
Desserts Recipes on this page: Mark's "No Fail" Solar Cookies Kristi and Kelli's Solar Fruit Sweet Anastasia's Cinnamon Rolls 3 bananas 4 apples Honey, to taste (or sugar) Lemon Water 3 teaspoons cinnamon 6 whole cloves Slice bananas. Cut apples into eights (peel if desired) and place apples into lemon water to keep from discoloring. Drain. Mix fruit, cinnamon and cloves. Cover. Bake for 1 to 1 1/2 hours. Serves 4. 1/4 cup butter or margarine 3/4 cup sugar 3 eggs 1 teaspoon vanilla 1 1/2 cups raisins 1/2 cup chopped walnuts 1 stick pie crust mix whipping cream Cream butter and sugar together until well blended. Beat in eggs and vanilla (mixture will be slightly curdled.) Add raisins and walnuts. Crumble the pie crust mix into filling mixtures, stirring until well distributed. Pour into a greased 9-inch amber casserole or black granite roaster. Cover and bake in solar cooker approximately 1 1/2 hours. (It has a cake-like appearance when done. Cool and serve cold or warm with whipped cream or ice cream. 1/2 cup shortening 2 1-oz. squares unsweetened chocolate 2 eggs 1 cup sugar 1 teaspoon vanilla 3/4 cup flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup broken walnuts Melt shortening and chocolate together in solar cooker; cool. Beat eggs until light; stir in sugar, then chocolate mixture and vanilla. Add dry ingredients, mix well. Add nuts. Bake in greased 9-inch round dark roaster pan, covered, for one hour. Cut into squares. 1/4 cup melted butter 1 package yellow cake mix 1 3 1/4-oz. instant vanilla pudding mix 1 egg 1 cup milk 1 16-oz. can peaches, undrained (or 2 cups) 1 teaspoon grated lemon peel Melt butter in 13 x 9 inch pan. In large bowl, stir cake mix and pudding mix together. Add egg and milk. Beat until smooth. Add peaches with juice and lemon peel. Pour into baking pan. Cover. Bake two hours or until done.
1 egg, beaten 1/2 cup honey 1/2 cup melted butter 1 teaspoon vanilla 1/2 cup whole wheat flour 1/2 teaspoon baking soda 1/2 teaspoon nutmeg 1 cup quick-cooking rolled oats 1/2 cup chopped walnuts In a small bowl, beat together egg, honey, melted butter, and vanilla. In another bowl, sift together flour, soda and nutmeg. Add oats and walnuts to the flour mixture. Stir. Add the egg mixture to dry ingredients. Mix well. Bake in a covered, buttered 9 x 9 inch pan. Raisins and/or carob chips may be added. 1 package blueberry muffin mix 1 egg 1/3 cup brown sugar milk margarine 1 teaspoon cinnamon Prepare 1 package of blueberry muffin mix following the instructions. Line the bottom of a 9-inch round roaster with a piece of wax paper. Pour in the blueberry muffin mix and cover with lid. Place in a preheated solar oven and bake for 1 hour. After removing cake from oven, a mixture of brown sugar and cinnamon may be added to the top. Cover cake with lid for five minutes to let heat of cake adhere the topping. Remove lid, let cool. Run knife around edge, hold hand over cake with hot pad, invert and remove cake, peel off wax paper, invert plate over cake bottom and turn right side up. 1 package yellow cake mix 1 3-oz. package lemon Jell-O 3/4 cup water 1/2 cup salad oil 4 eggs, unbeaten 1/2 cup lemon juice 2 cups powdered sugar Place cake mix into large bowl. Add Jell-O, water, oil and eggs. Beat three minutes or until smooth and creamy. Pour batter into ungreased dark 9 x 13-inch pan. Bake uncovered for 2 or 2 1/2 hours. Be sure it is done. Take out of oven immediately. Puncture cake with a fork about every inch or so. Mix lemon juice and powdered sugar together. Pour over the hot cake. 6 apples (chopped or sliced) 1/3 cup sugar Cinnamon 1/2 cup butter 1 cup flour 1 cup brown sugar Place apples and sugar in buttered round or oval black roaster. Work together the flour, brown sugar and butter and sprinkle over apples. Sprinkle cinnamon on top. Cover and bake in solar oven about two hours. Cool, serve with vanilla ice cream. 2 cups sugar 1/2 cup oil 2 eggs 6 cups apples 2 cups flour 2 teaspoons cinnamon 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon nutmeg Combine sugar, oil, eggs, and apples. Sift together the flour, cinnamon, baking soda, salt and nutmeg. Add dry ingredients to the sugar mixture. Use paper cupcake liners in dark cupcake pan. Fill cupcake pans half full of batter. Bake in solar oven approximately 2 to 2 1/2 hours. If it is a sunny day, watch the baking time. 1 cup flour 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup sugar 1/4 cup + 2 tablespoons cocoa 1/2 cup milk 2 tablespoons melted butter 1/2 cup chopped nuts 1 cup brown sugar 1 1/2 cups boiling water In a large bowl, sift together the flour, baking powder, slat, sugar and 2 tablespoons cocoa. Add the milk, butter and nuts. Mix thoroughly. Spread in a greased 9-inch dark pan. Mix together the brown sugar and 1/4 cup cocoa and sprinkle over the batter. Pour the boiling water over the batter. Cover. Bake about 2 hours in a preheated solar oven. Fudge sauce forms under brownie like topping. 1 cup rice, cooked 3 eggs 1 1/3 cups milk 2 tablespoons brown sugar 5 tablespoons sugar 1 tablespoon butter 1 teaspoon vanilla 1/2 teaspoon lemon juice fresh lemon rind cinnamon Combine eggs, milk, sugars, butter and vanilla. Mix into the cooked rice. Add lemon juice and rind. Place in dark pan. Cover and bake 1 1/2 hours. Sprinkle with cinnamon and brown sugar when done. 1 13-oz. can evaporated milk 1/3 cup honey 4 eggs 1 teaspoon vanilla 1/2 teaspoon cinnamon or cardamom powder 3 to 4 cups apples Blend ingredients (except apples) for a few seconds in a blender. Place apples in a dark baking dish. Pour liquid mixture over the sliced apples. Cover, place in solar oven and cook about 1 1/2 hours to 2 hours. 1/2 cup flour 3/4 cup sugar 1/4 cup + 2 tablespoons cocoa 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 2 tablespoons oil 1 teaspoon vanilla 1 cup nuts, chopped 1 cup brown sugar 1 3/4 cups hot water In a dark round roaster stir together the flour, sugar, 2 tablespoons cocoa, baking powder and salt. Mix milk, oil and vanilla until well-blended. Add the milk mixture to the dry ingredients. Add nuts. Sprinkle brown sugar and cocoa over batter. Pour water over batter. Cover. Bake approximately 1 1/2 to 2 hours. Remove from oven and let stand 15 minutes. Spoon into dessert dishes. Top with ice cream. Spoon sauce over each serving.
2 cups rye flour 1 egg 1/2 cup vegetable oil 1/2 cup honey 1 teaspoon baking powder Salt to taste Water to make proper consistency for drop cookies 1/2 cup walnuts, chopped 1/2 cup sugar-free carob chips Mix all ingredients together, drop on cookie sheets and bake in solar oven 30 minutes to 1 1/2 hours depending upon temperature. Makes 4 dozen. Apples Sugar, brown and white Cinnamon Do not peel apples. Core. Fill cavity with sugars. Sprinkle with cinnamon. Place in dark pan. Cover and bake 1 1/2 to 2 1/2 hours. 5 medium peaches 2 1/2 teaspoons brown sugar Cinnamon 3 egg whites 1 teaspoon vanilla 3/4 cup sugar Wash and half the peaches. Place peaches cut-side up in pie pan or dark casserole dish. Place 1/2 teaspoon brown sugar in cavity of each peach half and sprinkle with cinnamon. Cover and bake 1½ hours. Beat egg whites at medium speed until soft peaks form. While beating at high speed add vanilla and gradually add sugar. Remove peaches from oven, top with meringue, cover each peach completely. Bake uncovered for 1 hour. Serve hot or cold.
Mark's "No Fail" Solar Cookies 1 cup oats 1 cup flour 1 pinch salt 1/3 cup oil 1 teaspoon vanilla extract 1/2 cup sugar (white or brown) 1/2 teaspoon baking soda 1/2 cup chocolate chips and/or raisins 1/2 cup water Note that the recipe calls for BAKING SODA, not baking powder. However, sometimes I put in 1/2 teaspoon of baking powder for additional fluffiness. Mix ingredients together and then form cookies. Comfortably makes 12 cookies spread over (2) 11 x 7 inch baking pans. If you are using a Heaven's Flame type of cooker where the food will not be flat, consider using a couple of 11 x 7 inch mini-muffin pans. With two of these, you can make 18 to 24 mini-cookies (enough for everyone in the class!). I find that using a 50/50 mix of raisins and chocolate chips makes for a cleaner eating experience. However, if you use raisins, be sure not to bake too long (more than 2.5 hours) because raisins start becoming crunchy after awhile. Cooks in as little as 25 minutes in a hot oven or 1.5 hours in a cooler oven.
Kellie and Kristine's Solar Fruit 1 firm, ripe banana 1 red apple Ground cinnamon Sugar Honey Walnuts Orange rind (if desired) Slice apple & banana. Sprinkle as much cinnamon & sugar over as desired. Sprinkle walnuts on top. Pour honey on top. Bake for 30 minutes or until soft. If you want to, add orange rind before baking for extra flavoring. Sweet Anastasia's Cinnamon Rolls 2 packages dry yeast 1/2 cup warm water 1/2 cup warm milk 3/4 cup sugar 1 tsp salt 2 eggs 3/4 cup butter - softened 4.5 - 5 cups flour 2 teaspoons cinnamon 1 cup powder sugar 1 tsp milk and 1/2 tsp vanilla Dissolve yeast in warm water. Stir in salt, sugar, eggs, butter and 2.5 cups of flour. Beat until smooth. MIX IN ENOUGH OF THE REMAINING FLOUR TO MAKE DOUGH EASY TO HANDLE. Kneed dough lightly on floured board. Let dough rise in warm place about 1.5 hours. Take 1/2 (or cut the recipe in half) the dough and roll it flat. Shape it into a 15" x 9 " rectangle. Spread the softened butter over rectangle. Mix 1/4 cup sugar with cinnamon. Sprinkle sugar cinnamon mixture over rectangle. Roll up beginning at the wide side. Pinch ends to seal well. Stretch roll to make even. Cut roll into 15 slices. Place on greased baking pan. You can let them rise or just place them into the oven. Cooking time is a little over an hour depending on your taste preference. Icing, mix powder sugar, milk and vanilla until creamy smooth and pour over while rolls are still warm. Looking for a time saver? Try the pre-made cinnamon rolls in your grocers freezer and just follow the above cooking directions. They come with packets of icing.
|