Arlene Wright-Correll

How to cook with Solar Energy© 

By Arlene Correll

The extent of my solar cooking has always been sun tea.  However, upon being asked what I knew about solar cooking, I discovered the answer was nothing!  Here are the results of my research.

The results prove to me, and only for me that solar cooking is not my thing.  I can cook a lot faster. However, if I am ever lost in the desert or woods or out of necessity find I have the food, equipment and sun, but no gas or electric stove, I will not have to eat raw food.

Yet, for the more adventurous or hardy chefs or for those who live in countries with out electricity, etc, then this may be the way to go.

We live in a rapidly changing world. Technology has an ever-increasing influence on our everyday lives.  Life has become very “iffy” since 911 and who knows when some fanatic will drive us back to the dark ages. Hence any information is good to have on hand. Just remember it must be in your head or written down since you will not be able to pull it up on your computer if the lights go out!

The golden rule of solar cooking is: GET THE FOOD ON EARLY, AND DON’T WORRY ABOUT OVERCOOKING.

One has to have certain types of days to do solar cooking.

GOOD:  Clear and sunny.  Oven will preheat to 275° - 300°F (130° - 145° Celsius.)

FAIR:  Hazy or partly cloudy.  Oven will preheat to 200° - 225°F (95° - 105° Celsius.)

  • Expect oven temperature will drop when food is put in.  This is okay.  It means the heat is going into the cook pot.

BAD:  On a completely cloudy day one cannot cook with the sun.  If the clouds move in and completely block the sun while cooking, simply finish the cooking in a non-solar way.

If food partially cooks and then rests in incubation temperatures, pathogens may grow in 2 or 3 hours. Partially cooked food should be removed from the cooker as soon as feasible.

Cook all your food in black containers or pots.  Many spaghetti sauces come packed in 26 oz. canning jars. If you've converted one of these 'free' jars into a cooking jar (by painting it black) this will give you a good cooking jar.

Some foods are easy to cook some are harder.

Easy to Cook: (If started early, will be done on a fair day.)  Rice, whole grains, rolled grain flakes, cereals, most egg dishes, chops, ribs, fish and most poultry, puddings, crackers, cookies, brownies, fruits, green vegetables, shredded vegetables.

Medium to Cook:  (If started early, ready by noon on a good day or by evening on a fair day.)  Cornbread, gingerbread, medium-sized roasts, quick breads, yeast rolls and buns, soufflés, root vegetables such as potatoes, turnips, some beans such as lentils, black-eyed peas, black beans.

Difficult to Cook:  (If started early, ready for late lunch or dinner on a good day.)  Whole turkey, large roasts, stews and soup and bean pots (unless brought to a boil before placing in solar oven), most yeast breads and cakes, pre-soaked pinto beans, field peas, garbanzo beans, small navy beans, soybeans, kidney beans, red beans, yellow peas, dried peas, split green or brown peas.

You do not need to stir food while cooking. However, it’s OK to check the food if you quickly replace the lid.

Place the hard-to-cook or larger quantity items in the back of the cooker where they will receive more direct sun. When using several pots, place the easy-to-cook food in the front of the cooker.

The solar oven will be hot!  Use potholders when removing lids or pots.

To keep the food hot after the sun goes down, add several bricks or heavy stones when you begin cooking. To maximize heat retention, lower the reflective lid onto the glass, and cover the cooker with a blanket.

Leftovers are easily reheated in the solar cooker.

The Essenes, an early sect of Jews, gently heated wafers of ground sprouted grains on rocks heated by the desert sun. This was not cooking in the contemporary sense. The goal was not to overheat the wafers, but to heat them only to the point which did not kill the living enzymes in the grains. This created a food source that is extremely healthy for the human body.

There are three main principles incorporated into solar cooking. We have concluded that these three principles are fundamental to any type of cooker whether it is the panel,

parabolic or box model (SBC) or whether it's shaped as an oval or rectangle. These fundamental principles are directing the greatest possible amount of the sun's light rays to the food by means of reflection, converting these light waves to heat energy and effectively retaining this heat energy by insulating the cooker.

Cooking boxes and plans can be found on the following links. We have not tried any of this equipment. However, they all look like they will work and we are sure that the authors of these sites will be glad to answer any questions.  However, we are not responsible for any websites that are no longer working.  (This one shows you how to recycle your old pizza box into a solar oven!  (This one recycles old inner tubes into solar cookers)  (requires Adobe Reader to obtain plans)


Parabolic Cookers                    

Other types of cookers

The first known person to build a box to solar cook food was Horase de Saussure, a Swiss naturalist. He cooked fruits in a primitive solar box cooker that reached temperatures of 190°F. He was the grandfather of solar cooking.

Cookers we see today started evolving in the 1950's. Since our world was still reeling from the insanity of war, people were looking for ways to create a stable and peaceful future. The worldwide

nature of the previous war showed, in some ways for the first time, that we are a world community facing global problems that affect us all. 

The UN then sponsored studies and programs to introduce these cookers into cultures where the need was most apparent. These efforts proved mostly unsuccessful. In one study, 500 wooden solar cookers were given to a refugee camp. Three months later they had been chopped

up and used for firewood. The social scientist concluded that traditional cooking methods were too culturally ingrained, and people were unwilling to adapt.

The UN did note one success. In a northern Mexican community lacking fuel wood, they found that the cookers were still in use five years later. This showed that it was possible to get cookers out to people in need. 

The UN, in spite of this one success, concluded that solar cookers were not a viable option and typical of all bureaucratic agencies, all funding for solar cookers stopped.

Here are some guidelines for cooking a full meal is a main course (meat, fish, or poultry) plus rice, steamed vegetable or other side dish. We will assume that an average cooking time of two hours for the oven and one hour for the range is necessary to cook a full meal.

A main dish (meat, fish, or poultry) would thus be a partial meal and require only two hours cooking time for the oven.

A side dish

(something cooked on the range) would equal one hour cooking time. Cookies or a snack would require half-an-hour of oven time.

Most food, with the exception of cookies and open-faced cheese sandwiches, are cooked in containers with the lids on. The dark, porcelain-coated round and oval roasters are the best for most of the cooking and baking in the solar cooker. (The 9-inch round roaster makes a beautiful round loaf of bread). Be sure to use hot pads when removing the pots from the oven; the food will be hot!

We suggest your first attempt at solar cooking, should start with something easy such as chicken, hamburgers, rice, baked potatoes, zucchini, or a gingerbread mix.

Food such as roasts, stews, casseroles, poultry, potatoes, carrots, pot roasts and rice are almost impossible to overcook; therefore, the timing on the food is not critical.

Chicken will still be juicy and will fall off the bone when solar cooked four hours instead of the needed two hours. The major advantage of solar cooking is the flexibility in cooking times. You can remove the food any time after it is done.

In cooking fresh fish, you can judge when the fish is cooked thoroughly when juice begins to drop. If you cook fish on a rack, it is easy to see this change. Then check to see that the fish is cooked to the bone in the thickest part.

For best results, do not overcook the following food: green vegetables, cookies, cakes, and bread.

Recipes unearthed from my research or all the recipes I found “under the sun  Please note I have tried none of these recipes in the solar cooking fashion. However, many of them sound really good and could be adaptable to modern day, conventional cooking methods.


This is how I make our solar tea.

Solar Mint Tea                      

1 gallon water

several sprigs of freshly picked and washed mint

Crush the mint slightly before adding it to the water.  Leave in sun

all day.  A jar can be painted black to increase temperature and keep an "off taste" from forming.

Here is how they make solar tea in Tibet.

Solar Tea                   

1 gallon water

2 to 3 teaspoons loose tea or tea bags

Pour water into gallon jar.  Add tea into a tea ball and drop into a gallon jar. Place a lid onto the jar loosely (to allow more expansion while the jar heats) and place the jar on the cardboard sun reflector facing the sun.  Set tea

in sun all day and then cool it overnight outdoors (this keeps the tea from becoming bitter).Tip - using the black painted jar and sun reflector increases the amount of heat generated in the jar and prevents photochemical reactions from giving the tea an off flavor - which occurs when sunlight shines directly on the tea.


Easy Casserole

  • 1 1/2 cups plus 2 tablespoons of Bisquick

  • 1/4 cup plus 2 tablespoons water

  • 1 pound ground beef

  • 1/2 cup onion, chopped

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 tablespoon Worcestershire sauce

  • 2 eggs

  • 1 cups small curd cottage cheese

  • 2 fresh tomatoes, sliced

  • 1 cup (4 oz.) shredded cheddar cheese

Mix 1 1/2 cups Bisquick with water until soft dough forms; beat vigorously 20 strokes.  Gently smooth dough into ball on floured cloth-covered board.  Knead 5 times, roll dough to fit bottom of 9-inch dark roaster pan.  Ease into pan.  Bake covered 1 hour, then add other ingredients.

Bake ground beef and onions, salt, pepper for one hour in dark round roaster; drain grease. Add 2 tablespoons Bisquick and Worcestershire sauce to the meat. Blend thoroughly, and then add the mixture to top of baked bottom crust.  Mix eggs with small curd cottage cheese, pour over beef mixture.  Arrange slices of tomatoes on top, sprinkle with shredded cheddar cheese.  Cover and bake 1 to 1 1/2 hours.

Chili Pie                                                   

  • 2 cans of chili

  • 1 small can sliced olives

  • 1 cup shredded cheddar cheese

  • 3/4 cup Bisquick

  • 1 1/4 cup milk

  • 3 eggs (beaten)

Butter a dark oblong or dark round roaster pan.  Spread chili on bottom, then layer the olives, then layer the cheese.  In a separate pan, mix Bisquick, milk, and eggs and pour over the cheese.  Cover and bake until brown, about 1 1/2 hours.

Broccoli Casserole                            

  • 3 eggs

  • 3 tablespoons flour

  • 2 teaspoons salt

  • 8 oz. cottage cheese

  • 1 cup grated sharp cheddar cheese

  • 2 packages chopped broccoli

In a dark round roaster, mix together eggs, cottage cheese, grated cheese, flour and slat.  Thaw broccoli, drain and mix into egg mixture.  Cover and bake 1 hour.  (may use 1 large or 2 small heads of fresh broccoli).

Fish Fillet Casserole                         

  • Fish fillets

  • Wheat germ

  • Salt and pepper

  • Lemon pepper

  • Celery salt

  • Green onions, chopped

  • Butter

  • Lemon juice

Place fish fillets in oiled dark casserole, sprinkle with seasoning and green onions.  Dot the top of fish with butter and lemon juice.  Cover.  Cook briefly, until tender.  If using frozen fish, you will need liquid - try some soy sauce

Zucchini Casserole                                                    

  • 1 and 1/2 pounds zucchini, cut in 1/4 inch rounds
  • 1 teaspoon garlic or seasoned salt
  • 1 teaspoon crushed oregano
  • (1) 10 1/2-oz. can cream of mushroom soup
  • 1 cup grated sharp cheddar cheese
  • 1 pound ground beef
  • 1 cup instant rice
  • 2 cups small curd cottage cheese

Cook zucchini in boiling, salted water until barely tender.  Drain well.  Sauté beef until meat is lightly browned.  Add rice and seasonings.  Place half the zucchini in bottom of 2 1/2 quart shallow dark casserole.  Cover with beef mixture and cottage cheese.  Cover with remaining zucchini.  Then spread soup over all.  Sprinkle with grated cheese.  Cover.  Bake about 1 hour until bubbly and hot.

Vegetarian Walnut loaf                                

  • 1/2 cup onion, finely chopped
  • 1 1/2 cups walnuts, ground
  • 2 eggs, beaten
  • 1 cup tomato juice
  • 1 cup celery, finely chopped
  • 3 cups whole wheat bread crumbs
  • 1/2 cup parsley, finely chopped

In a large bowl, mix all ingredients together.  Bake in a buttered 8 x 14-inch dark loaf pan.  Cover with foil, then place a black cookie sheet over the top to attract the sun's rays.  Serve with tomato sauce or mushroom gravy.  Season to taste.
Chicken Broccoli Casserole                         
  • 4 chicken breasts
  • 1 cup sour cream
  • 1 teaspoon curry
  • 2 cans cream of chicken soup
  • 1 teaspoon lemon juice
  • Broccoli, cut in pieces
  • Bread crumbs
  • Cheddar cheese, shredded
Preheat solar oven.  Bone and fry 4 chicken breasts using conventional heat.  Do not overcook.  Set aside.  In a mixing bowl, mix together undiluted soup, sour cream, lemon juice and curry.  Set aside. In a dark rectangular pan, line the bottom with broccoli.  Cut up the chicken and place it over the broccoli.  Top with sour cream mixture.  Top everything with shredded cheddar cheese and bread crumbs.  Cover and place in oven.  Bake about 1 to 1 ½ hours.  

Asparagus Quiche                                         

  • 9 eggs

  • 1 cup shredded cheddar cheese

  • Approximately (25)  3-4" asparagus tips, raw

  • 1 teaspoon paprika

  • 1/2 teaspoon salt (optional)

  • freshly ground black pepper to taste

Spray the pie pan with oil. Place eggs into a bowl and wire whisk them until well beaten. Stir in all the rest except the asparagus tips. Pour mixture into pie pan. Gently place the asparagus tips in a wheel-spoke design around top of quiche. Crush more black pepper over top if desired.

Fried Eggs                 

Add some oil to a pan or saucepan, but not too much.  Carefully place the egg & season with salt. Place the pan or saucepan (without lead) on the solar cooker. Cover the pan with a plastic bag, in such a way that the egg can be seen (it is possible to cook 2 eggs at a time). Leave it under the sun until the white of the egg becomes really white. (If left longer the yoke will harden).  Cooking time: 30 minutes.

Of course we have all heard that old chestnut, “it was hot enough to fry eggs on the sidewalk.”

Spanish omelet                                  

  • 1/4 cup onion, chopped
  • 1/4 cup celery, chopped
  • 1/4 cup green pepper, chopped
  • 1 can 8-oz. tomato sauce
  • Spanish seasonings
  • 5 eggs

In a covered casserole, soften onion, celery and butter at 250°F about 30 minutes.  Add one small can of tomato sauce and Spanish seasonings.  Heat thoroughly.  Break eggs into a bowl, uncover the casserole and gently pour eggs into the sauce.  Cover and cook until eggs are firm. 

Meat dishes

Bar B Q chicken                                           

  • 1/2 cup vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 teaspoon paprika
  • 1 tablespoon sugar
  • 1/2 cup catsup
  • 1/2 teaspoon pepper
  • 1 clove garlic, minced
  • cut-up chicken
Place chicken pieces in a dark pan.  Combine ingredients and pour over the chicken pieces.  Cover and bake in solar oven for 2 to 3 hours.

Roast Turkey with Stuffing                          

  • 1 turkey, 8 to 10 pounds

  • 14 cups bread cubes

  • 2 eggs, slightly beaten

  • 1/4 cup minced parsley

  • 1 cup chopped onions

  • 1 1/2 cups chopped celery

  • 3/4 cup butter or margarine

  • 1 cup slivered almonds (optional)

  • 1 1/2 teaspoons salt

  • 1/4 teaspoon pepper

Sauté onions and celery in butter.  Add remaining ingredients.  Mix well.  Stuff turkey and place in black roasting pan;  cover.  Bake in solar oven for 6 to 8 hours (on a clear, sunny day).  Bird is done when interior temperature reaches 180°F on meat thermometer.

Cheddar Chicken                                          

  • 1 cup brown rice
  • 3 chicken breast halves, boned
  • 1 to 2 cups cheddar cheese, grated
  • 1 1/2 to 2 cups mushrooms, sliced
  • 1 can of cream of mushroom soup, undiluted
  • Paprika
  • Garlic powder
  • Salt
  • Parmesan cheese
Place brown rice in bottom of dark roaster.  Add chicken breasts.  Layer with grated cheese, then mushrooms and pour soup over top.  Sprinkle with remaining ingredients.  Cover.  Bake for 3 hours or longer.

Sweet and sour chicken                                            

1  15-oz. can sweet and sour sauce

1  8-oz. can pineapple chunks or tidbits, drained

1 chicken breast or 2 chicken legs


If using chicken breasts, cut them in half and remove skin.  Cut into small chunks.  Place in dark pan.  Add sauce and pineapple.  Cover and bake for 2 to 3 hours.  Serve over brown or white rice.

Pork Chops                                        

  • 1/2 cup chopped celery
  • 1 clove garlic
  • 1/2 cup onion, sliced
  • 6 to 8 mushrooms
  • 1 bell pepper, sliced
  • 1 can mushroom soup
  • 4 pork chops

Combine ingredients except pork chops.  Make a thin layer on the bottom of the pan.  Place pork chops on top of the ingredients.  Pour remainder of ingredients on top of meat.  Cover and cook 2 to 3 hours.  Pour off juice and save for gravy.  Add mushroom soup, cover and cook 1 hour longer.  Gravy may be thickened by adding flour.

Swedish Meat balls                            

  • 1 pound ham (ground)
  • 1 1/2 pounds fresh pork (ground)
  • 2 cups bread crumbs
  • 1/2 cup vinegar
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon dry mustard
  • 1 cup water
  • 1 tablespoon flour

Mix together the ham, pork, bread crumbs, eggs and milk.  Shape into balls about the size of an egg.  Place in round dark roaster pan.  Combine the dry mustard, brown sugar, vinegar, water, and flour.  Pour over the meatballs.  Cover and bake in solar oven 3 to 4 hours or until meat is done.

Pot Roast and vegetables                                         

2 to 3 pound chuck roast (1 1/2 to 2 inches thick)

3 to 4 carrots, cut in 3-inch lengths

3 to 4 potatoes, peeled and cut in 1/2 inch lengths

2 tablespoons water

1 package dry onion soup mix


Place vegetables in bottom of dark granite pan and sprinkle with water.  Put meat on top and sprinkle with package of soup mix.  Cover and bake 3 to 4 hours or longer.  Thicken gravy if desired.

Meat loaf                                                       

  • 1 1/2 pounds ground beef
  • 1/4 pound crackers, crumbled
  • 1 package onion soup
  • 2 eggs
  • 1 teaspoon Worcestershire sauce
  • 3 slices of bacon (optional)
Mix together meat, crumbs, soup mix, eggs and sauce.  Shape into a loaf and place in a dark loaf pan.  Top with bacon slices.  Put loaf pan inside a dark roaster, cover and bake for 3 hours.

Solar Stew                                         

  • 1 pound beef stew meat
  • 1 medium onion, chopped
  • 3 potatoes, diced
  • 3 carrots, diced
  • 6 to 8 ounces stewed tomatoes (or vegetable liquid or tomato juice)
  • Seasoned flour
  • 1 bay leaf
  • 1 parsnip
  • 1 green pepper
  • fat for browning
Indoors, using conventional stove top, heat "Dutch oven" or other suitable browning/stewing utensil that has a dark exterior.  Mix seasonings with flour and shake onto meat.  Place fat in "Dutch oven", add meat and brown on all sides.  Add onions and carrots.  Turn heat off.  Combine the remaining ingredients and pour over meat.  Cover and cook in solar oven for about 3 hours.

30 second bean soup.

1 cup of mixed beans (7-bean, 10-bean etc. - frequently sold in bulk bins)

1 bouillon cube (chicken, beef, vegetable, etc.) or 1 teaspoon bouillon broth powder

The '30 seconds' refers to how long it takes to prepare this soup. If you are lazy you do not need to pre-soak the beans. Put beans and bouillon in 32 oz. black-painted mason jar. Fill jar with water to within 1 inch of neck line. Seal with black-painted ring and lid (oil the inside parts of the lid and ring first). Cooks in 2.5 to 8 hours depending on conditions, solar cooker type, etc.

60 second split pea and potato soup.

1 cup split peas (frequently sold in bulk bins)

1 bouillon cube (chicken, beef, vegetable, etc.) or 1 teaspoon bouillon broth powder

1/2 cup diced potato pieces

Put peas, potatoes, and bouillon in 32 oz. black-painted mason jar. Or, if using a 26 oz. jar, use only 3/4 cup of split peas.  Fill jar with water to within 1 inch of neck line. Seal with black-painted ring and lid (oil the inside parts of the lid and ring first). Cooks in 2.5 to 8 hours depending on conditions, solar cooker type, etc.


Roast Beef                                        

2 1/2 pounds top round roast


1 can mushroom soup

1 medium onion, sliced

1 cup celery, chopped

Slit roast and put garlic cloves into slits.  Place in a dark pan, cover and bake 3 hours.  Pour off liquid and save for gravy.  Add remaining ingredients, cover and cook  1/2 to 2 hours longer

Pasta Dishes

Solar Oven Lasagna                         

1  32-oz. jar spaghetti sauce

1 pound ricotta cheese

1 pound mozzarella cheese, shredded

Parmesan cheese

8 oz. package of lasagna noodles

Spread 1 1/2 cups of sauce over bottom of dark roaster.  Coat uncooked noodles with ricotta cheese and layer over the sauce.  Add half of the mozzarella cheese.  Repeat layers of sauce, noodles and cheese.  Top with remaining sauce.  Sprinkle Parmesan cheese over the top.  Cover and bake for 3 hours.  Optional:  1 pound of ground beef cooked in a separate dark pan may be added to the sauce before preparing the lasagna.

If ricotta cheese is unavailable, fat free cottage cheese can be substituted.







Cut zucchini into 1/2 inch diagonal slices; place in dark enamel pan, and season with with butter, oregano and garlic.  Do not add water.  Cover and bake 45 minutes.
Corn on the Cob                                

Fresh corn with husks

1 tablespoon water


Pull back the husks, but do not remove.  Clean corn and remove silks.  Fold up the husks to cover the corn.  Place in a black roaster and add water.  Cover and bake 45 minutes.  Drain the husk and submerge corn in ice water.  Drain, cut the kernels from the cob, package and freeze

Mix Spring Vegetables

Take a mixture of vegetables, like leeks, courgettes, French beans, peas, carrots, potatoes, onions, pepper, tomatoes or any other type. Wash and slice them and place in a pan. Add water to cover the vegetables, season with salt and pepper. Add 1 or 2 sliced cloves of garlic and a bay leaf. Add a little vegetable oil. Cooking time: 6 to 8 hours.
Dutch Rye Bread
  • 4 cups rye meal
  • 1 1/2 teaspoons salt
  • 2 teaspoons molasses
  • 3 to 3 1/2 cups boiling water
  • 1 cup cracked wheat
  • 1 tablespoon kelp powder
  • 2 tablespoons oil

Mix all ingredients together. Cover and let stand overnight. Add more wheat flour if necessary in order to shape loaf. Roll loaf in wheat germ. Place loaf in loaf pan and place in a dark colored pan, cover, and cook in solar oven all day or all afternoon.  When completely cooled, wrap in moist towel, waxed paper or plastic, and refrigerate for one or two days before serving with butter, cream cheese, to accompany soups, etc.
Beer Bread                                        

3 cups self-rising flour

2 tablespoons sugar

1 12-oz. can of beer, at room temperature

cheese slices

Mix first three ingredients together and place in buttered black pan with lid.  Place cheese slices on top.  Cover.  Cook in solar oven for 2 or 3 hours.
French Bread                                    

1 package yeast

2 cups water

4 1/2 cups white flour

1 tablespoon sugar

2 teaspoons salt

Dissolve yeast in one cup lukewarm water.  Sift flour with sugar and salt into a large bowl.  Stir in dissolved yeast.  Add just enough of the second cup of water to hold dough together.  Mix until dough is sticky.  Cover with a cloth and let rise until doubled.  Butter or grease a round roaster and add dough to dark pan.  Let rise another half hour.  Cover.  Bake in solar oven until golden brown, about 2 hours.
Hot Fruit Dish                                   
  • 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.
Quick Raisin Pie                               

1/4 cup butter or margarine

3/4 cup sugar

3 eggs

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.
Solar Brownies                                              
  • 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.
Oatmeal Squares                              
  • 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.
Baked Apples                                    


Sugar, brown and white


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.



  • 2 1/4 cups baking mix

  • 2/3 cup milk

  • 2 tablespoons vegetable oil

  • 1 egg, beaten

  • Salt

Place the baking mix in a bowl.  Add milk and oil stirring only 20 times.  Gently smooth the dough into a ball.  Knead 5 times.  Divide dough into 32 parts.  Roll each into pencil-like strips, then twist into a pretzel shape.  Brush all twists with beaten egg and sprinkle with salt.  Cover and bake in solar oven until done, about 20 to 30 minutes.

Roasted Nuts

Place nuts on a cookie sheet.  Bake uncovered.  Almonds need about an hour (they will scorch with longer cooking).  Peanuts can bake for 2 hours without scorching.


  • 6 cups rolled oats

  • 1 cup almonds or walnuts (finely chopped or ground in blender)

  • 2/3 cup honey

  • 1 cup soy flour

  • 1 cup powdered non-fat milk

  • 1 cup wheat germ

  • 1 cup salad oil

Hopefully, this article will give you a very good idea of whether or not solar cooking is for you. 

Who knows what the future will bring. Perhaps a major breakthrough will occur and easy and fast solar cooking will materialize.  Then we will look back on these primitive solar cooking equipment and laugh as we do when we see an old sci fi or Buck Rogers movie.  We compare those ideas to what we know that is done in outer space today.

 “Tread the Earth Lightly” and in the meantime… may your day be filled with….Peace, light and love, 

Arlene Correll    

About the author,

Arlene Wright-Correll (1935-    ), free lance writer, award winning artist and avid gardener is mother of 5 and the grandmother of 8.  For almost 40 years she was an International real estate consultant and during the last 20 years of her career traveled to many parts of the world.  She has been a cancer and stroke survivor since 1992. While working and raising her children she had many hobbies including being a very serious home-vintner for approximately 14 years while residing in upstate New York in St. Lawrence County producing 2,000 to 3,000 bottles of wine a year. She was the president of the St. Lawrence County chapter of the American Wine Society in Potsdam , NY. During that time she wrote a Home Vintner column for the Courier Freeman and the Canton Plain Dealer.  In 1975 her hearty burgundy won first place at the annual American Wine Society meeting in Toledo , Ohio. This home vintner created many formulas or recipes for not only still wine, but sparkling wine and beer. She enjoyed the friendship and fellowship that was created by working with other home vintners during those years. She is an avid gardener, an artist, and a free lance writer of many topics including, but not limited to “The ABC’s of Making Wine and Beer©” by Arlene Wright-Correll   this jam packed information CD includes 15 chapters on how to make your own wine and beer. This CD has loads of tried and true recipes, easy instructions, equipment identifying photos and it includes three bonus articles “How to Host a Wine Tasting Party”, “How to Build an Underground Wine Cellar” and “ Everything You Wanted to Know about Wine, but Were Afraid to Ask”. This $19.95 value is on sale today for only $14.95 at

"Tread the Earth Lightly" & in the meantime
may your day be filled with...
Peace, Light, and Love,
Arlene Wright-Correll

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