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Saturday, July 18, 2009

Breakfast on the Go

Janet Groene's
Quick Getaway Cake

On mornings when you want to get on the road to be first at a "first come, first served" campground this hearty, wholesome, fiber-rich cake makes a full breakfast. Cut cake in squares, wrap individually, and grab coffee or juice boxes and you're on your way. Bake it the day before and cool before cutting.

1 cup flour
1 cup uncooked oatmeal (not instant)
1 cup graham cracker crumbs
1 cup brown sugar, densely packed
2 teaspoons baking powder
1 teaspoon baking soda
Pinch salt
1 teaspoon ground cinnamon
½ cup canola oil
1 cup milk soured with a splash of lemon juice
3 large eggs

In one bowl whisk together dry ingredients to mix well. In another bowl whisk wet ingredients until well blended. Add wet ingredients to dry just until everything is evenly moistened. Put batter in a sprayed 9 X 13-inch baking pan and bake 35-40 minutes at 350 degrees or until it’s springy, firm to the touch, and edges have slightly pulled away from sides of the pan. Let cool at least 10 minutes before cutting in squares.

You can also bake this cake in camp even if you don’t have an oven.
Campfire method:
Fill clean, sprayed tin cans 2/3 full and bake until firm and springy in an oven or in a heavy, lidded Dutch oven buried in well-started coals. Remove individual cakes and put used cans in the recycle bin. No baking pans to scrub!

Stove Top Method: Put batter in a cold, sprayed, heavy cast aluminum skillet with a tight-fitting lid. Bake over low flame with flame tamer 25-35 minutes or until the cake is firm and pulling away from sides of the skillet. Let cool in the pan at least 10 minutes, then cut cake in wedges.

For more galley-ready recipes go to
and for healthy snacks to eat on the road see

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