Chat Rooms (1 Chatting)  |  Search  |   Login/Join
* For the benefit of the community, commercial posting is not allowed.
Boundary Waters Quetico Forum
   Trip Planning Forum
      Jello mold ovens
 community sponsor

Author

Text

Widespreadpanic
distinguished member (356)distinguished memberdistinguished memberdistinguished member
 
04/29/2012 02:54PM
Last year we brought a jello mold oven up to Quetico with us. We only used it a few times to make brownies or so. However it worked so slick that I am thinking about using it alot more on my PMA trip this June.

My question is, What things have some of you made in these ovens? I am looking for main coarse type of things or breakfast items. I know this probably belongs in the recipe forum or gear forum.
 
Reply    Reply with Quote    Print Top Bottom Previous Next
wannabeoutthere
distinguished member (251)distinguished memberdistinguished memberdistinguished member
 
04/29/2012 03:22PM
I made an egg bake dish that was very good. Eggs ham peppers and cheese.
04/29/2012 04:14PM
Corn bread. Both regular corn bread and with whole kernel (rehydrated freeze dried) in it.

I know this isn't a main dish or breakfast, but I made a great cherry cobbler once!

Muffins from a mix. Bakes up sort of like a coffee-cake.
04/29/2012 04:15PM
Any muffin or cake mix comes out real well.

Biscuits and such I use a fry pan.
Frenchy
distinguished member(947)distinguished memberdistinguished memberdistinguished memberdistinguished member
 
04/29/2012 05:54PM
I use it for muffins, cornbread, cinnamon rolls, and many deserts. This year I want to try pizza in my jmo.
billconner
distinguished member(5494)distinguished memberdistinguished memberdistinguished memberdistinguished memberpower member
 
04/29/2012 08:18PM
Pizza. Chocolate cake. Muffins of all sorts. Been thinking of bread pudding and branching into casseroles.
SouthernExposure
distinguished member (368)distinguished memberdistinguished memberdistinguished member
 
04/29/2012 08:24PM
I used mine to make an apple pie from scratch. Used rehydrated apples mixed with sugar and spices and Jiffy pie crust. Worked perfectly!

One of the party said it was the best apple pie that he had ever had, repeat THE BEST HE HAD EVAH HAD!

Also used mine to make cinnamon/pecan coffee cake for members of our theme camp at Burning Man last year. One girl said that it was the most amazing thing she had seen at BM that year. I was touched.

JMOs rock.

SE
wannabeoutthere
distinguished member (251)distinguished memberdistinguished memberdistinguished member
 
04/29/2012 09:44PM
quote SouthernExposure: "I used mine to make an apple pie from scratch. Used rehydrated apples mixed with sugar and spices and Jiffy pie crust. Worked perfectly!

One of the party said it was the best apple pie that he had ever had, repeat THE BEST HE HAD EVAH HAD!

Also used mine to make cinnamon/pecan coffee cake for members of our theme camp at Burning Man last year. One girl said that it was the most amazing thing she had seen at BM that year. I was touched.

JMOs rock.

SE "


SE,

Care to share your apple pie recipe?
SouthernExposure
distinguished member (368)distinguished memberdistinguished memberdistinguished member
 
04/29/2012 10:06PM
Certainly.

Peel and core 6-8 Granny Smith apples and dehydrate them. Place them in a gallon Ziploc bag. In a quart Ziploc bag place 3/4 cup white sugar, 1/4 cup of brown sugar, 1/4 cup flour, 1 tsp cinnamon, 1/4 tsp ground nutmeg and a pinch of salt. Place the contents of a box of Jiffy pie crust along with the directions in another quart Ziploc and place the sugar/spice bag and the crust bag in the gallon bag.

In camp, remove the 2 quart bags and put water in with the apples to rehydrate them. After the apples have absorbed as much water as they can, pour off the excess. Empty the sugar/spice bag into the rehydrated apples, knead to mix thoroughly and set aside. Add the correct amount of water to the pie crust mix and knead it in the bag. Remove a portion of the crust, flatten it out and place in the JMO with about an inch hanging over the edges. Repeat until the JMO is fully lined.

Pour the apple filling into the crust and pull the overhanging edges of the crust up over the filling, loosely pinching to allow steam to escape. Place the JMO on the camp stove. I have a small probe-type thermometer and a loose fitting lid with louvers to allow you to adjust them to get the temperature set right. Once the temperature reaches 350 degrees, watch it closely to maintain the temperature and cook for about 35-40 minutes.

Practice this at home and adjust the cook time as the JMOs seem to require less time than conventional ovens. Good luck.

SE
Old Hoosier
distinguished member(646)distinguished memberdistinguished memberdistinguished memberdistinguished member
 
04/30/2012 07:34PM
The JMO is by far the best discovery since kevlar.

Have made cornbread, biscuits, choc cake, fudge, choc/caramel brownies, Denver omlettes, poppy seed muffins, and apple bran muffins. My only advice is don't do caramel. It is the only thing that sticks and is hard to wash off.

Old Hoosier
billconner
distinguished member(5494)distinguished memberdistinguished memberdistinguished memberdistinguished memberpower member
 
04/30/2012 09:45PM
The omelet is interesting - fresh or powdered eggs?
05/01/2012 08:36AM
My .02 with JMO is they are all different sizes, volume wise, and you should practice bake at home to ge the recipe size right for your oven before bringing it to a remote location. Too much or too little ingredients is not good in the wilderness. Just right is what you want for your particular set up. You can make almost anything in them, given you cook it at the right temp for the dish.
Old Hoosier
distinguished member(646)distinguished memberdistinguished memberdistinguished memberdistinguished member
 
05/01/2012 08:41PM
Fresh eggs. Have also used Egg Beaters which works fine.

The trick with eggs is to be patient and not get in a hurry. Mostly radiant heat and don't fill the JMO over 25% full.

Just relax and sip coffee while they cook. We base campers enjoy such luxuries - not in a hurry to make miles.

Old Hoosier
05/03/2012 11:06PM
We made a batter type yeast bread. Mixed dry ingredients at home and added yeast water and oil in camp. It smelled great. Tasted pretty good too.
BWPaddler
distinguished member(9015)distinguished memberdistinguished memberdistinguished memberdistinguished memberpower member
 
05/04/2012 02:28AM
@SE, did the crust stick to the pan? Sounds delish!
SouthernExposure
distinguished member (368)distinguished memberdistinguished memberdistinguished member
 
05/04/2012 08:35PM
quote BWPaddler: "@SE, did the crust stick to the pan? Sounds delish!" Not really much sticking at all. There was one spot that overcooked a bit and that area stuck a little. It was a culinary high point of the trip, and we had it on the first night out with the obligatory ribeyes and cheesy mashed potatoes. Mmmmm.

I don't normally eat that good at home!

SE
wannabeoutthere
distinguished member (251)distinguished memberdistinguished memberdistinguished member
 
05/04/2012 10:08PM
quote SouthernExposure: "Certainly.

Peel and core 6-8 Granny Smith apples and dehydrate them. Place them in a gallon Ziploc bag. In a quart Ziploc bag place 3/4 cup white sugar, 1/4 cup of brown sugar, 1/4 cup flour, 1 tsp cinnamon, 1/4 tsp ground nutmeg and a pinch of salt. Place the contents of a box of Jiffy pie crust along with the directions in another quart Ziploc and place the sugar/spice bag and the crust bag in the gallon bag.

In camp, remove the 2 quart bags and put water in with the apples to rehydrate them. After the apples have absorbed as much water as they can, pour off the excess. Empty the sugar/spice bag into the rehydrated apples, knead to mix thoroughly and set aside. Add the correct amount of water to the pie crust mix and knead it in the bag. Remove a portion of the crust, flatten it out and place in the JMO with about an inch hanging over the edges. Repeat until the JMO is fully lined.

Pour the apple filling into the crust and pull the overhanging edges of the crust up over the filling, loosely pinching to allow steam to escape. Place the JMO on the camp stove. I have a small probe-type thermometer and a loose fitting lid with louvers to allow you to adjust them to get the temperature set right. Once the temperature reaches 350 degrees, watch it closely to maintain the temperature and cook for about 35-40 minutes.

Practice this at home and adjust the cook time as the JMOs seem to require less time than conventional ovens. Good luck.

SE "



Thanks SE, I will give it a try.
 
Reply    Reply with Quote    Print Top Bottom Previous Next