When I first moved into our RV I was afraid I wouldn’t be able to cook like I had done for so many years in a sticks and bricks home and the thought of that scared me as I was afraid I would have to give up a part of myself in order to live this lifestyle. It took patience and time, but eventually I was able to cook without burning whatever I put in the gas oven. I prefer gas over electric, but it had been a long time since I had used gas and for some reason in my mind I thought it would be difficult to use.
Lucky for me I figured out rather quickly that I could still bake cookies, biscuits, cheesecake and more, as good, if not better than I had in the past. The first thing I discovered was I needed to add baking tiles to the bottom of the oven. The tiles would help distribute the heat better which would provide more even cooking. Second, I added an oven thermometer to monitor the temperature because it didn’t seem like the oven was heating to the desired temperature. A thermometer also lets you know when the temperature is actually at the degrees you want as there is no button to tell you you have reached the correct temperature. Once I added the thermometer, I discovered my oven was off by 25 degrees, which meant if I wanted the oven to be 350 degrees, then I had to put the dial on 375 degrees.
Please check out my RECIPE TAB for some great recipes that I have cooked in my oven.
Feel free to share in the comments below any secrets you have to cooking in your RV Kitchen.
Time for another mouth-watering recipe. This time I’m baking a cake. A Chocolate Pound Cake to be exact. It was an opportunity for me to not only use my little RV Oven, but to also get a chance to use my Kitchenaid Mixer my sweet hubby got me. I wasn’t sure if I would like the mixer or not, but after using it a couple of times, I wondered why it took me so long to get one.
Chocolate Pound Cake
- 3 Cups Sifted Flour
- 1 Cup Butter or Margarine
- ½ Cup Cocoa
- ½ Cup Vegetable Shortening
- ¼ tsp Salt
- 5 Eggs
- ½ tsp Baking Powder
- 1 Cup Milk
- 3 Cups Sugar
- 1 ½ tsp Vanilla Flavoring
Sift flour, cocoa, salt and baking powder together, set aside.
Cream sugar, butter, and shortening until light and fluffy.
Add eggs 1 at a time, beating well after each egg.
Alternately beat in flour mixture and milk beginning and ending with flour mixture.
Stir in vanilla. Pour into pan.
Bake at 325° for 1½ hours or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes, turn out and cool completely.
Sift powdered sugar over top of cake.