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Heaven Sent Food A Guide to Solar Cooking

Unlocks Flavors Preserves Nutrition Saves Money

Cream Puffs

1 stick butter
1 cup water
1/2 teaspoon salt
1 cup flour

Using a whisk or a hand held mixer, blend the above ingredients and beat until the mixture forms a ball.

Let it cool 15 minutes or so and add 4 eggs one at a time, beating thoroughly.

Using a spoon, drop onto an oiled pan and bake until golden brown.

These cream puffs can be split in half and filled with just about anything from ice cream or pudding to creamed salmon.

 

Orange Oatmeal Banana Bread

This is moist and delicious. The sweetness inherent in the bananas are tempered by the orange juice and zest, so if you are usually overwhelmed by how sweet most banana bread tastes and want something a little less sweet and healthier, give this a try.

1/2 cup room temperature butter (1 stick)
1/2 cup brown sugar
2 eggs
2/3 cup orange juice
1 teaspoon orange zest
1 teaspoon vanilla
1 1/2 cup smashed banana (3 medium)

1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup all purpose flour
1 cup whole wheat flour
1 cup quick cooking oats

Beat the butter and sugar until fluffy. Add the eggs and vanilla and mix. Add the orange juice, crushed bananas, and orange zest. Mix well.

Mix the dry ingredients together and add the dry ingredients to the wet ingredients. Do not overmix. Pour in a large loaf pan or put in several smaller pans. Bake until the edges brown and the middle springs back under the touch.

Blueberry Cheesecake

Use the basic cheesecake recipe in the book. If you have not purchased the cookbook yet, here it is the recipe for cheesecake:

Crust

¾ cup ground graham crackers
3 tablespoons melted butter
¼ cup sugar

Filling

2 packages 8 oz low fat cream cheese (Neufchatel)
½ cup sugar
2 eggs
1 teaspoon vanilla

Blueberry Topping

3 cups fresh or frozen blueberries
1 tablespoon instant tapioca
1/4 cup sugar

Put the crust ingredients into a shallow dark pan; mix well. Pat into a shallow dark pan. Put the cream cheese in a mixing bowl and add the sugar. Blend briefly. Add the eggs, and stir until they are smooth and well mixed. Pour into a spring form pan, and bake until the edges are slightly browned. Cool, and refrigerate.

Put the topping ingredients into a dark pan, and bake until bubbling. Cool, and put the blueberry topping on top of the cheesecake. Cut into slices and serve.

Whole Wheat Bread

This is really delicious and exceedingly healthy. We've been buying our flour in bulk at the health food store. We figure this costs about 60 cents a loaf. Compare that to grocery store prices!

1 cup warm water
1 package yeast
1 tablespoon sugar
2 teaspoons salt
2 tablespoons cooking oil

Mix these ingredients together in a medium size bowl, and stir until the yeast is dissolved. Add:

1 cup white bread flour
1 cup finely ground whole wheat flour (or whole wheat pastry flour)
1 cup coarsley ground whole wheat flour

Add the flour one cup at a time. Stir until it comes together, and knead until it begins to spring back. If you need more flour, add a little white flour at a time to just keep it from sticking to your fingers. Do not add too much flour. The loaf will be dry and tough. The gluten will strengthen as it rises.

Let it rise in a covered bowl in a warm place. We heat a cup of water in the microwave to boiling, and put the dough in the microwave, shut the door, and check it after 30 minutes or so. This dough will take more time to raise than pure white flour bread dough because of all the whole wheat flour.

After it has doubled, punch it down, and shape into a loaf, and put in an oiled dark loaf pan. Let rise half way up, and put in the preheated solar oven. Bake until the top crust is browned slightly, and enjoy the wonderful, nutty flavor of this bread.

Corn Souffle

If you're wondering what to do with all that extra holiday ham, try this recipe:

3 Tablespoons melted butter
3 Tablespoons flour

1 can creamed corn
1/2 cup finely diced onion
1/2 cup diced red pepper
1 cup diced ham
1/2 cup milk
2 eggs, well beaten

Melt your butter in the pan in which you plan to bake your corn souffle. It can be a 9" round pan, or an 8" square pan. Add the flour, and stir until well blended. Add the rest of the ingredients, and bake until the souffle is brown around the sides, and the center is solid. It might take as long as an hour or two. It's surprising how sweet this dish is. It reheats well in the microwave, with no loss of flavor. We ate it with a wonderful romaine and avocado salad.

Carrot, Zucchini & Pineapple Quick Bread

Mix the dry ingredients:

1 cup of quick oatmeal (not instant)
1 cup of flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3/4 teaspoon salt

Stir to make sure that the ingredients are combined. Mix the wet ingredients in a separate bowl:

1/2 cup vegetable oil (not olive oil)
2 eggs

Beat until the eggs are mixed with the oil. Add:

1/3 cup pineapple juice (more if the dough seems too thick)
1/2 cup well drained canned crushed pineapple
1 cup shredded zucchini
1 cup shredded carrots

Stir. Add

1/2 cup brown sugar
1 teaspoon vanilla

Stir.

Combine the dry ingredients with the wet ingredients, being careful not to overmix. Put in an oiled pan, and bake until the center springs back under a light touch.

This is a sweet, rich quick bread suitable for snacking or breakfast. It warms easily in the morning to send the kids off to school with a healthy breakfast full of fruits and vegetables. If you do not eat it all at once, store it covered in the refrigerator.

Orange Banana Oatmeal Bread

1/2 cup room temperature butter
1/2 cup white OR brown sugar
2 eggs
2/3 cup orange juice
1 teaspoon orange zest
1 teaspoon vanilla

1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup all purpose flour
1 cup whole wheat flour
1 cup quick cooking oats

Beat the butter and sugar until fluffy. Add the eggs and vanilla and mix. Add the orange juice and zest.

Mix the dry ingredients together and add the dry ingredients to the wet ingredients. Do not overmix. Pour in a large loaf pan or put in several smaller pans. Bake until the edges brown and the middle springs back under the touch.