Pumpkin Bread

1 1/4 c. sugar
1/2 c. oil
2 eggs (2 T. egg powder + 1/4 c. water)
1 tsp. vanilla
1 c. pumpkin
3/4 c. milk (3 T. powdered milk + 3/4 c. water)
1 3/4 c. wheat flour
1/4 c. corn starch
1/2 tsp. salt
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 c. nuts, raisins, or chocolate chips, optional

Yield: 1 loaf

Recipe from Wheat Cookin' Made Easy

Preheat solar oven with reflector while baking batter.

Cream together sugar, oil, eggs and vanilla in a large mixing bowl.  Combine pumpkin and milk in a small bowl.  Sift dry ingredients and add to creamed mixture alternately with pumpkin mixture.  Fold in nuts, raisins, or chocolate chips if desired.

Pour into greased bread pan.  Bake at 280-300 degrees for 1 hour 1 minutes to 1 hour 30 minutes.

Remove from pan and cool on rack.

Homemade Wheat Thins

1 c. wheat flour
1 c. flour
1/3 c. sugar
1/4 tsp. salt
2 Tbsp. butter or oil
2/3 c. milk
Kosher or sea salt for the tops, optional
Ranch, taco, sour cream and onion seasoning, optional

Yield: 6 doz. crackers

Place solar oven out with reflectors to "preheat" while making the dough.

Combine flours, sugar and salt in a large mixing bowl.  If adding seasoning add 1-2 Tbsp. seasoning of choice to dry ingredients.  Cut in butter until mixture resembles coarse crumbs.  Slowly blend in milk (you might not use all of it), to form a soft ball.

Divide dough in half.  Roll dough onto ungreased baking sheet about 1/8 inch thick; thinner crackers come out crispier and thicker crackers come out chewier.  Prick the dough with a fork all over.  Score into desired shape and size with pizza cutter.  Sprinkle with Kosher salt or additional seasoning if desired.

Bake  in solar oven with reflectors 250-280 degrees about 40 minutes-1 hour or 300 degrees for 30-40 minutes.  Cool on wire rack.

(In conventional oven at 325 degrees for 20-25 minutes.)

They are so yummy the kids ate them as soon as they reached the cooling rack.