BWCA Reflector oven or Jelo Mold oven recipes Boundary Waters BWCA Food and Recipes
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distinguished member(4990)distinguished memberdistinguished memberdistinguished memberdistinguished memberpower member
04/19/2013 12:23PM   (Thread Older Than 3 Years)
Looking for some good recipes to use in the Jello mold oven or Reflector oven. Anyone know any good unique ones other than stuff from the box?
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04/20/2013 08:02AM  
Well, I make a really good cherry cobbler. :-)

I don't measure the ingredients, and I have a smaller-than-usual Jello-mold (thanks to inheriting it from my grandmother and also to the fact that there are only two of us), but this is the basic idea:

About a cup of freeze-dried tart cherries. (I order them from North Bay Trading Company online and they are fabulous! Taste just like real cherries off the tree!) Add some sugar and cornstarch mixed together, like you would for a cherry pie. (I mix this ahead in a zip-lock bag and take it along. For my small cobbler, probably 2 tablespoons sugar and a heaping teaspoon cornstarch, but remember, I said I don't really measure.)

Mix this together and add boiling water. Set aside to hydrate for a few minutes.

Rub the Jello-Mold with butter or liquid margarine or whatever oil/grease that you use for cooking (or spray with non-stick spray.)

Put the cherry mixture in the bottom of the mold. It should be a little less than half full, probably more like 1/3.

For the topping I mix some Bisquick, a little sugar (about 1 tablespoon), and some liquid margarine until a bit crumbly, then add water to make a stiff dough. Drop spoonfuls of the dough onto the cherry mixture.

Cover and bake over stove on a diffuser on slow simmer. Could also bake on a slow fire. You have to turn it regularly, and sometimes the cherry mixture bubbles out the top a bit, but it turns out yummy!

I know this sounds complicated, but I have made it three times now and it really isn't as hard as it sounds. I always have added some NIDO (dried whole milk) to my Bisquick before leaving home, and that makes the biscuit topping a bit richer, but I don't think you would have had to to do that.

I have a small diffuser for my Jello-mold that I ordered from Packit Gourmet. I have found that it helps a lot in keeping things evenly heated, and it really has helped with cakes, cornbread, etc.

Have no idea how this would work in a reflector oven, as we don't have one, but I can't see how it wouldn't. These amounts would probably be doubled for a normal-size Jello mold.

Otherwise, I use Jiffy cake mixes, cornbread mixes, and prepared muffin mixes (half of a box from the store, measured out by weight and packed in a Ziplock bag), for the two of us. We take fresh eggs, so that isn't a problem, or else I use the Ova powdered eggs and add a bit more water to the mix.

Never photographed the cobber, but here is a chocolate cake:

It was delicious. :-) We tried not to share any crumbs with the squirrel.
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04/21/2013 02:39PM  
I agree with Lynda, love the water only muffin mixes - wish I could find the complete Jiffy line near by - but our favorite is JMO pizza. I use the Jiffy pizza crust mix, dehydrated pizza sauce and vegetables, shelf stable peperoni, and cheese.

Near last day last year we had another crust mix, an extra packet of chicken, and some cheese of various kinds. Made a pizza with just chees and chicken. Delicious.
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