Watch Hill Zucchini Bread

 (adapted from the New Natural Foods Cookbook)

Sift together:
2 cups flour (gluten-free flour works fine)
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 teaspoons cinnamon

Combine and mix well:
3 eggs
1 cup vegetable oil
1 1/2 cups brown sugar (adjust to taste; I use less)
2 cups grated zucchini
2 teaspoons vanilla

Add the flour mixure to the egg mixture and stir well.

Optional additions:
1 cup raisins
1 cup walnuts

Oil the bottoms and lower sides of both solar oven pots.  Divide the bread  mixure between the two pots.  The original recipe calls for baking the bread for 40 minutes in a 350 degree oven.  In the solar oven it will take at least an hour, and probably 1 1/2 hours.  Test for doneness after 1 hour.

Rice Pudding

(adapted from Methodist Morsels & Memories — Mora United Methodist Church)

Stir together:
4 eggs, beaten
2 3/4 cups milk or rice milk
1/2 cup sugar or 1/4 cup maple syrup
1 teaspoon vanilla
1/4 teaspoon salt (optional)

Add:
2 cups cooked rice
1/2 cup raisins (optional)

Sprinkle cinnamon on top.

Place in solar oven pot.  Cook 1 1/2 hours, stirring once during the cooking time, check for doneness.  You may need to cook it an additional 1/2 hour, depending on the quality of the sunshine.

Chunky Ginger Honey Rhubarb Sauce

(Adapted from Beth Dooley at the Midtown Farmers Market)

 This is great over pound cake, pancakes, or ice cream. It will keep about a week in the refrigerator.  Because it’s not cloyingly sweet and is also good on grilled chicken or pork.

 Makes about 4 cups
 
2 pounds fresh rhubarb, ends trimmed and cut into 1-inch pieces
½ to ¾  cup honey
1 to 2 tablespoons grated fresh gingerroot, or to taste
Pinch salt, to taste
 1/2 to 1 cup strawberries

Put the rhubarb, honey, ginger and a pinch of salt into a solar cooking pot. Don’t add any water. Cook for about 1- 1 1/2 hours.  The longer you cook it the juicier it will get. When you take it out throw in the strawberries.  This keeps the strawberries chunkier and the flavor is more interesting.  Allow to cool before serving. 

Snickerdoodles  

(adapted from Methodist Morsels & Memories — Mora United Methodist Church)

This recipe makes 4 batches of cookies
1 cup butter
2 1/2 cups  organic sucanat or brown sugar
2 eggs
2 3/4 cups flour
2 teaspoons soda
1 teaspoon salt
2 teaspoons cream of tartar

Preheat the solar oven. 
Mix butter, sugar and eggs.  Add dry ingredients.  Form into balls.  Roll in a mixture of 2 tablespoons organic sucanat or regular sugar  and 1 teaspoon of cinnamon.  Use a glass 8×12 cake pan or a black cookie sheet.  Test for doneness in about 45 minutes.  They are done when they spring back when touched.