I live in Southern Texas. It is already daily in the 90s... How to you bake in the heat? I love to bake... But it is like fighting the fires of hadees when I add baking to the mix.... makes me sad.... Might move the oven OUTside :shock:
Yes I kinow you can bake in the roaster, even the crock pot (do you mean like bake a cake or just cook in general?)
PREP TIME 10 Min COOK TIME 50 Min READY IN 1 Hr SERVINGS & SCALING Original recipe yield: 1 - 10 inch Bundt pan US METRIC About scaling and conversions INGREDIENTS 1 (18.25 ounce) package chocolate cake mix 1 (3.9 ounce) package instant chocolate pudding mix 2 cups sour cream 4 eggs 1 cup water 3/4 cup vegetable oil 1 cup semisweet chocolate chips READ REVIEWS (12) Review/Rate This Recipe Save To Recipe Box Add to Shopping List Add a Personal Note Post a Recipe Photo Post a Favorite Food List Create a Menu DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, eggs, water and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Serve warm. Alternate cooking directions: Pour batter into a 5 quart slow cooker that has been coated with non stick cooking spray. Cover and cook on low for 6 hours. Spoon into individual dishes.
Besides a Crockpot (slow cooker or electric cooker), you'll need: The manufacturer's baking insert with a lid and baking rack. - OR - An 1, 2 or 3 pound coffee or nut can or any metal mold that holds 4, 8 or 12 cups. (copper gelatin molds, baking pans, etc.) A double thickness of paper towels. Aluminum foil. Crockpot Baking is so simple that all you have to do is: Grease insert or can with solid vegetable shortening. Only half fill the insert or can. This allows for rising. Heat needs to be able to circulate around the insert. If a baking rack isn't available, crumple up enough aluminum foil to raise the can about an inch from the bottom of the crockpot. If there is not lid, cover the can with a double thickness of paper towels. Place lid on crockpot for baking. Generally, baking is done on high heat, but you should follow the recipe instructions. Only lift lid to check for doneness. Lifting the lid too often will let necessary heat escape. Use pot holders or folded paper towels to remove can or insert from crockpot. To more easily remove cake or bread from a can, open bottom of can with can opener and push food out. Crockpot Dessert and Bread Recipes
When we lived in Italy, that's what the Italians did in the summer! The stoves ran on gas hooked to a bottle, like the ones we use for gas barbecues. In the warm months they moved the stove out to the patio.
You can make yourself an outdoor kitchen like some of the victorians had in the 1800's! It was too hot to cook inside so they made a shack like kitchen, minus a wall, and baked in there instead of the house. I made some bread a couple of weeks ago and it was 105out. It was fabulous for the bread because it rose fast and beautifully. BUT!!! Baking in the oven was horrible. So I decided to bake in the morning or at night. At night it was still warm but not half as uncomfortable as it is during the day. If you are baking cookies and whatnot, make the dough at night and then bake in the morning.
Now that I think about it, my mom baked cake on the BBQ before. She covered her pan with foil and baked it on the top grill. She did this when we went camping.
What about a summer cooking that double as homeschool science? Build a solar cooker and use the heat of the sun to cook!
I have cooked my bread in the roaster oven. I wasn't sure if it would work or not, but there's no difference!
When you bake in a roaster oven, do you have to raise the pan up so heat can go underneith or do you sit the pan on the bottom?
In the summer I bake only in my bread machine and my crock pot. They both put out much less heat than my oven. Sorry I don't have any great suggestions though.
Yeah, in the summer I try to only use my little appliances: crock pot, bread machine, toaster oven. (You can bake a small batch of cookies or a little pizza in a toaster oven.) But I REALLY like the idea of an outside oven. You could get really crazy and build an adobe oven like this: http://www.sunset.com/sunset/garden/article/0,20633,690891,00.html But what I have in mind is an outdoor kitchen like this: http://www.danver.com/images/outdoor_cabinet_images/bigpic.jpg :lol:
What about a toaster oven? I use my bread machine in the summer (bought, like-new, at a yard sale for only $5!). Or, if you have a garage, could you put an extra stove (used, if $ is an issue) out there, and bake, leaving the garage door open for ventilation? I've always wanted a "summer kitchen" like they used to do in the old days.
My friends just bought the most awesome fully outdoor kitchen for their back deck. It totally rocks and it has every single thing you may want on it. But it cost a lot. I just keep on cooking like normal.
I have little miniature pans that I use in the toaster oven. We just make regular mixes, recipies etc, then just cook it in parts. also if you have one of those little sandwich maker machines that make the triangle shaped sandwiches/pockets with bread, you can pour cake batter in the bottom and then cook nice little single servings of cake with it. Ditto corn bread, pancake batter and other items. Just fill it slighly less than full on the bottom only. You can also make neat little rolls in them with bread dough.
