Quetico Provincial Park, Ontario ? Supper is over, and we’re relaxing in the warmth of our woodstove-heated tent on Pickerel Lake.

When we have languished long enough talking about the fish we caught, Jon Farchmin decides it’s time to bake dessert.

Farchmin has brought along something new on this five-day winter camping trek. It’s an aluminum reflector oven that attaches to the side of his titanium woodstove. Made by Four-Dog Stoves of St. Francis, Minn., the reflector oven has added a new dimension to our rustic dining.

He pulls a container of chocolate-chip cookie dough from our food stash and begins putting clumps of dough onto the baking sheet. He checks the temperature on the oven thermometer — 350 degrees. Perfect.

He slips the pan into the reflector oven, closes the lid and checks his watch. In 9 to 12 minutes, we should have warm chocolate-chip cookies.

Would we have to have freshly baked cookies for dessert while winter camping? Well, no. But if you have the time — and the heat — why not?

“I will say, food is a big part of camping,” Farchmin says.

In the course of our trip, we also will bake biscuits for dinner, quesadillas for an appetizer, cinnamon rolls and — for Farchmin’s 50th birthday — cupcakes.

The oven weighs less than 2 pounds, folds flat and travels well. And we didn’t burn a thing. The oven also makes a good place to keep other foods warm while waiting for something else to finish cooking on the stove. The oven attaches easily to the side of Farchmin’s 8-pound woodstove and takes up little room in the tent.

When the time is up, Farchmin lifts the lid on the reflector oven to check the cookies. They’re plump and brown, maybe just a touch soft on the bottom. Farchmin sets the baking tray atop the woodstove to let the bottoms of the cookies firm up for just a minute. It’s a trick he has learned from previous use of the reflector oven.

Now the cookies are ready, and we slide them off the baking sheet and into our bare hands. The chocolate chips are still gooey and soft. The cookies are warm and sweet.

Farchmin planned and packed a variety of foods for our main meals as well. We ate pasta and Oriental vegetables from Create a meal! frozen foods. We brought foil packets of tuna and mixed them with Tuna Helper for a main dish one night. (Cans and bottles are not allowed in the park.)

We had a jambalaya rice mixture with chunks of ham another night. And we augmented that with lake trout fresh from the depths of Pickerel Lake. On a couple of nights, we boiled chunks of lake trout fillets and dipped them in margarine and garlic as an appetizer.

It isn’t as if we spent five days sitting in the tent eating. We worked hard getting in and out of the wilderness on snowshoes, pulling our toboggans behind us. But none of us was worried about losing any weight on the trip.