My husband saw a forecast that had us topping 100F for one week straight, so I'll be cooking every day, and freezing for rainy days.
Today's Entree:
Honey Whole Wheat, bacon, chedar cornbread, cooked in my stainless steel roaster solar oven.
Topped 250F and I left it out there for 2 full hours to make certain the bottom got cooked, even though the top browned a little more than what you would normally want. This is whole wheat and can handle the extra 'toasting.
After 1 1/2 hours, I rotated the pan so that the the front of the pan could get some extra sun.
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