Sun Oven Cooking

Last week I did a preparedness workshop and cooked food in my Sun Oven. I baked coconut bread, apple bread, banana bread and a pot roast dinner. Every thing turned out very moist and very delicious.

Coconut Bread

4 eggs

2 c. sugar

1 c. oil

2 t. coconut extract

Cream together and add the following, alternating with 1 c. buttermilk:

3 c. flour

1/2 t. soda

1/2 t. baking powder

1/2 t. salt

Add 1 c. angel flake coconut. Pour into 2 greased loaf pans Bake at 350 for 45-55 minutes. The Sun Oven took 60-65 minutes.

Peachy Cinnamon Rolls

This was a delicious entry in the Peach Cook-Off last year. It was entered by Jessica Grogan

Dough:

1 T. active dry yeast

1/2 c. warm water

1/2 c. sour cream

2 eggs

1/4 c. sugar

1 t. salt

1/4 c. butter

flour

Filling:

2 c. finely chopped peaches

1 c. brown sugar

1/3 c. butter, softened

1 T. ground cinnamon

1/3 c. butter, melted

Buttercream Topping:

1/4 c. butter, softened

2 c. powdered sugar

2-3 T. peach juice

3/4 T. vanilla extract

1 t. grated lemon peel

In a bowl, dissolve yeast in warm water. In a small saucepan, heat sour cream and butter to 110-115°. Add the sour cream mixture, sugar, salt, eggs and 1 1/2 c. flour to yeast mixture. Beat for 2 minutes. Stir enough of remaining flour in to form soft dough. Turn onto floured surface, knead until smooth and elastic. Placed in greased bowl, turning once to grease top. Cover and let rise until doubled.

For filling, combine softened butter, cinnamon, and brown sugar; set aside.

Punch dough down when ready. turn onto lightly floured surface; divide in half. Roll each ball into a rectangle. Brush with 1 T. melted butter. Spread half of the filling on the dough. Sprinkle chopped peaches on top of filling. Roll up into a jelly roll, pinch seam to seal. Repeat with remaining dough. Brush with remaining butter. Slice each roll and place slices on greased pan. Let rise until dough doubles. Bake at 350° for 30 minutes or until golden brown.

For frosting, cream butter until light and fluffy. Beat in powdered sugar, lemon peel and vanilla. Add enough peach juice to achieve frosting consistency. Spread on rolls when completely cooled.

Apple Pie Bread

• Apple Pie Filling:

• 2 apples diced small

• 1/4 c. brown sugar

• 1/4 c. white Sugar

• 1 t. cinnamon

• 1/2 to 1 t. nutmeg

• 1 T. cornstarch
• 2 T. melted butter
• 
  

• Bread:

• 1 c. room temperature butter

• 1/4 c. sugar

• 1/4 c. brown sugar

• 2 eggs

• 1 T. vanilla

• 2 c. flour

• 1 t. baking soda

• 1 t. cinnamon

• 1/2 t. salt
• 
  

For Filling : Combine all ingredients except, butter and cornstarch, in a sauce pan. Bring to a boil then add butter and cornstarch, which have been combined, and stir until thick. Let cool.

Bread:

Cream butter and sugar together until fluffy. Scrape bowl at least twice. Add eggs one at a time and vanilla. Next add pie filling. Sift together all dry ingredients. Add to wet mixture and only mix until incorporated. Do not over-mix or bread will be tough. Spray a loaf pan very well.

Bake at 325 for 45-55 minutes. Try not to open the oven.

The apple pie filling makes a great pie also.

This recipe is from Lacie Berry.

Eggnog Bread

This is a delicious bread recipe from Lacey Berry. My son, Cory, made several loaves of it.

Eggnog Bread

* 2 Eggs slightly beaten

* 1 C Sugar

* 1 C. Eggnog

* 1/2 C. Unsalted Butter

* 2 t. Mexican Vanilla

* 2 C. All-Pupose flour

* 1 pkg Instant Vanilla pudding

* 2 t. Baking Powder

* ½ t. Salt

* 1/2 t. nutmeg

In a bowl mix Flour, Pudding, Baking Powder, Salt and whole Nutmeg together.

Have the butter and eggs at room temperature.

In another large bowl cream room temperature Sugar and Butter together. Add Eggs one at a time. Add Eggnog, and Vanilla. Once well
mixed add slowly, dry mixture just till the dough comes together.

Grease and flour, or spray with cooking spray, 2 medium loaf pans.
Bake at 325 50-60 min.
Let cool for 10 min in pan then remove and let it cool down completely on a cooling
rack. Wrap tight and store in the refrigerator.

This bread is great to give away. You can also glaze it.

For the Glaze just add some eggnog to powder sugar till you get the consistency you like.

You can add orange zest or cranberries to this as well.
Lacey Berry

White Bread

6 c. warm water

3 T. instant yeast

3/4 c. shortening

2 1/2 T. salt

1 1/2 c. sugar

3/4 c. powdered milk

15 or more cups white flour

Put water, yeast, shortening, salt and sugar in mixing bowl of Bosch. Add 8 cups of flour and put the powdered milk on top of the flour. Mix until smooth. Add 2 more cups of flour and mix well. Add 2 more cups of flour and mix. Add the other flour, 1 cup at a time, mixing well. When dough pulls away from the sides of the bowl, let mix for 5-10 minutes. Let rise, mix down and mold into loaves. Place them in greased bread pans. Let rise and bake at 350° for 25 to 30 minutes. Makes 6 or 7 loaves, depending on the size of the bread pans you use.

I doubled the recipe and it made 55 small loaves. I gave these small loaves to the children when I did The Little Red Hen at the Library story time.

Corn Dog Muffins

This is a favorite muffin for kids. It is from a Taste of Home's cookbook called Fast Fixes with Mixes.

2 packages (8 1/2 ounces each) corn bread/muffin mix

2 T. brown sugar

2 eggs

1 c. milk

1 can (11 ounces) whole kernel corn, drained

5-8 hot dogs, chopped

In a bowl, combine corn bread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs. Fill paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until golden brown. Serve immediately or refrigerate. Yield 18-20 muffins.

Butterscotch Pull-A-Parts

This recipe was adapted from Paula Deen's Ultimate Coffee Cake.

1 1/4 loaves of frozen bread dough, thawed

1 small package of butterscotch pudding mix

1/2 c. brown sugar

1/2 c. chopped pecans

1/2 c. melted butter

cinnamon and sugar mixed together

Cut each loaf into fourths and then cut each piece into six pieces. Roll dough into balls and dip into cinnamon sugar mixture. Drop into a well-greased and floured bundt pan. Continue layering balls of dough. Sprinkle butterscotch pudding over all the dough. Then sprinkle the brown sugar and pecans over the dough balls. Pour the melted butter over everything. Let rise for 20-30 minutes. Bake at 350° for 30 minutes. Remove from oven and and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

Cornbread

This is a delicious cornbread that can be baked in a pan or as muffins.

1 pkg dry yellow cake mix

2 c. yellow corn meal

2 c. flour

6 T. sugar

2 T baking powder

2 t. salt

2/3 c. margarine or butter, softened

2 eggs

2 c. milk

Mix well and put into a greased 9 x 13-inch cake pan. Bake at 375° for 35-40 minutes. Check with a toothpick to make sure middle is done. Serve warm or cooled. If you make muffins, they bake in 12-15 minutes. It will make 30-36 muffins.

Peach Fritters

This is a dessert I made to take to the Peach Days Committee meeting.

Peach Mixture:

6 peaches, peeled and diced

1/4 c. peach drink ( I used a powdered drink mix mixed with water)

1/2 t. cinnamon

1/4 c. butter

1/4 c. sugar

Cook all but peaches in a saucepan for 3-5 minutes, then add peaches. Cool for 10 minutes.

Dough:

1 T. yeast

2 c. peach drink, warmed

1 t. cinnamon

2/3 c. scalded milk

2 eggs

3/4 c. sugar

1 cube melted butter

3 c. flour

Mix well in Bosch mixer, gradually adding additional flour till it's a soft dough. Add cooled peaches and mix gently. Add enough additional flour, if needed, for a soft, sticky dough again. Cover and let rise. Pul a small handful of dough out of bowl and stretch out flat, with fingers, on a floured surface. Cook in 375° oil, turning to brown other side. Drain on paper towels.

Glaze:

1 # powdered sugar

1/2 c. water

1/2 t. vanilla

Mix well with hand mixer. With tongs, dip fritter in glaze, shake excess glaze off and drain on a rack over a cookie sheet.

Cinnamon Rolls

I used the Yummy Dinner Rolls from my earlier post to make these cinnamon rolls. When I rolled out the dough I brushed melted butter on the dough and sprinkled it with a mixture of 1 cup of brown sugar and 1 tablespoon of cinnamon. Roll up and cut into rolls. Let rise and bake at 350° for about 20 minutes.

Here is the recipe again in case you missed it.

Yummy Dinner Rolls

In a separate bowl mix

6 beaten eggs

1/2 c. warm water

2 T. instant yeast

Set aside.

In large mixing bowl or Bosch, mix the following:

2 c. warm mashed potatoes

1 1/2 c. sugar

1 1/2 c. shortening

1 T. salt

3 c. hot water

Add 3 c. Krusteaz wheat and honey pancake mix and blend well.

Add yeast and egg mixture.

Add enough white flour for a nice dough and mix for 5-10 minutes until dough pulls away from the side of the bowl.

Let rise until double. (30 minutes)

Punch down and let rise again. (30 minutes)

Form into rolls, put on a greased pan and let rise again.

Whole Wheat Bread

I got this recipe from a dear friend of mine, Kathy Davis. It only takes 1 1/2 hours from the time I grind the wheat until I pull it out of the oven. Anyone should have time to make fresh bread with this recipe.

5 c. hot tap water

2/3 c. oil

2/3 c. honey

1 T. salt

3 T. yeast

3 c. white flour

12-14 c. whole wheat flour

Put water, oil, honey and 3 c. white flour in an electric mixer and beat till wet. Add yeast and mix for 15 seconds, then add salt. Add whole wheat flour gradually and mix well. Keep adding flour until the dough cleans the bowl as it mixes. I usually add half the flour, mix a few minutes, and then add 1 cup of flour at a time, mixing well after each cup, until the dough is the right consistency. Then let it mix for 5 minutes. DO NOT LET IT RISE AFTER MIXING. IMMEDIATELY form into loaves with oil on hands. Put in greased bread pans and let rise. Bake at 350° for 25 minutes. Makes 5-6 loaves, depending on the size of the bread pans.

Yummy Dinner Rolls

I received this recipe from a first grade teacher, Joni Taft. I met her at a summer workshop. Instead of adding whole wheat flour to her roll dough, she used Krusteaz wheat and honey pancake mix. Her children liked the rolls much better than the original recipe.

ROLLS

In a separate bowl mix

6 beaten eggs

1/2 c. warm water

2 T. instant yeast

Set aside.

In large mixing bowl or Bosch, mix the following:

2 c. warm mashed potatoes

1 1/2 c. sugar

1 1/2 c. shortening

1 T. salt

3 c. hot water

Add 3 c. Krusteaz wheat and honey pancake mix and blend well.

Add yeast and egg mixture.

Add enough white flour for a nice dough and mix for 5-10 minutes until dough pulls away from the side of the bowl.

Let rise until double. (30 minutes)

Punch down and let rise again. (30 minutes)

Form into rolls, put on a greased pan and let rise again.

Bake at 400 degrees for 15 minutes or until done.