Just rediscovered my old reflector oven in my attic.I am wondering if anyone out there has any favorite, special reflector oven recipies to share.

No, but I'll give you some tips:

· A 9" round cake pan is good for anything. I've made biscuits, bannock, muffins, cake, and fish in mine. But you could make lasagna, pie, or anything else you’d make in your oven at home.
· For baked goods, grease the pan first with a little oil and a paper towel. The oily paper towel makes a good firestarter once you're done with it.
· Build a tall fire with pencil-sized sticks and keep feeding it. The oven should be 6" - 8" away from the fire. Rotate the pan as needed. Often the backside bakes faster than the front.
· I have no recipes per se because I just use store bought stuff. I look for add-water-only mixes. There are a whole bunch of muffin mixes. I just mix in the proper amount of water to the mix and pour it into the greased pan. I usually make a double batch for a 9" pan. Bake by sight. The top should be browner than what you get at home. Cut into wedges. It tastes like muffins but looks like cake.
· The same with biscuits. I like using the Bisquick Complete packs because they are add water only. There are a few varieties including Garlic & Cheese, Cinnamon Swirl, and plain. Obviously I don’t roll out the biscuits but do drop biscuits instead. I do, however, make BIG biscuits, generally twice the size as normal.

Hey! Mooseplums!

We love those cinnamon swirls....just add water, and they come with a packet of white frosting that you droozel over the top....
MMMMMMMMMMMmmmmmmmmmm!!!!about day 7 they taste wonderful!!

I reckon I'll be a tryin that one!!! Thanks! Especially by day 7!!!!

U haven't experienced fine dining in the bush until you've had pizza ala' reflector oven.
We usually take trips in the spring and fall so bringing the pre-made crusts in the break open dairy tube isn't a problem.
Start by taking Alum. foil and make a double (or triple) layer pizza pan that fits in your R-oven. Spooge it with butter (we bring the plastic squeeze bottles) and spread it to a thin uniform coating. Un-do the crust and stretch or shrink it to fit the pan. Then spread on the sauce (from another squeeze bottle). Cover it with pre-shredded cheese and goop on the meat (pepperoni packs well and keeps without refrigeration).
Bake next to the fire and rotate a few times (front to back).
Check occasionally to keep the crust from burnin'.
Mmmm..............

bread pudding with dried apricots,apples, and /or raisins. OTH (pineapple upside down cake too!!)