Hey joanie. We have the Big Agnes insulated air mattresses. They are fantastic and very comfortable. They are the size of a qt bottle and are easy to blow up. They are very tough and as I said I have used mine almost every night in camping set ups for months and it has no leaks or problems. I will link below to the ones we have. I hadn't thought about the truck windows having screens to that would be great. A small fan would help to move the air. You would definitely need a canopy of some kind. We got one at Dick's Sporting Goods. It is easy to set up and very sturdy. Gives great protection if it is raining. We have even pulled it over so that it is 1/2 over our tent front and we can then get in and out without getting wet :) I haven't cooked on open fires for all meals. Just an occasional cookout. We have a 2 burner propane stove that I love. I can make pancakes and coffee and great dinners with it. We have a camp fire only for warmth and ambiance. We have a folding table and set everything up the minute we get to camp and then we are done for the time we are there. We have one cooler and restock often from the grocery. When I am on the road with my bike it is a whole different setup . I have a tiny campstove and we use a picnic table if there is one or the ground if there isn't :(. I have a one person tent that is very light. I still use my Big Anges though..it is never far from me ! If I can help with any other ideas let me know. I love to camp !! c Here is a link that might be useful: Big Agnes air mattress

Here is a version from North Carolina. I'd forgotten how really good and rich this is! 2 sticks butter or margarine 4 eggs 1 1/2 cups plain flour 1 TB vanilla 1/2 cup cocoa 2 cups sugar 1/4 t. salt 1 1/2 cups nuts, chopped 9"x13" pan, greased Melt margarine/butter in saucepan. Remove from heat and stir in cocoa, eggs, sugar, flour, salt, nuts, and vanilla. Mix well. Bake in a preheated 350F oven for 35 minutes. Frosting small marshmallows 1/2 cup sweetened condensed milk (or can use plain whole milk) 1 stick butter or margarine, softened 1 box powdered sugar 1/3 cup cocoa Mix milk, butter, powdered sugar, and cocoa until smooth and well blended. Set aside. Take cake from oven, put marshmallows all over the top of the cake. Put back in the oven for a few minutes until lightly browned. Spread frosting over the melted marshmallows.

I made the pecan tart on Ann's blog. I sent it to the grandparent's house yesterday while still warm. Alice took it with her when she went for a visit yesterday. The recipe as given: Double Chocolate Pecan Pie ========================== For the filling: 3 tbsp. unsalted butter, cut into 1-inch pieces ¾ cup packed dark brown sugar ½ tsp. salt 2 large eggs ½ cup corn syrup (I used half maple syrup, half corn syrup) 1 tsp. vanilla extract 1 cup pecans, toasted and chopped into small pieces 3 oz. semi-sweet chocolate, coarsely chopped 3 oz. bittersweet chocolate, coarsely chopped Butter-Lard Pastry ================== Edited: May/20092 cups all purpose flour 3/4 teaspoon salt 1/3 cup butter 1/3 cup lard (or shortening- Crisco) 5 to 6 tablespoons of ice water For sweet pies add 1 to 2 teaspoons white sugar. Mix flour with salt, and cut in butter and lard. An easy way to cut in the fat is to use a food Processor. Cut the butter and lard into cubes add to the flour and pulse. Butter/lard should be the size of peas. Pour mixture into a bowl and add the icewater, mixing quickly with a fork, just until the dough come stogether. Turn out on to floured board and form into a ball. Cut into two pieces, wrap in plastic and refrigerate for an hour. Another way to cut into the butter is to use a box grater. Makes the perfect size pieces of butter. Just make sure that the butter is very cold. NOTE: This crust is also perfect made with all butter. On a lightly-floured work surface, roll the pie dough out into a 12-inch round. Transfer the round to a 9-inch pie plate by rolling the dough around the rolling pin and unrolling it over the pie pan. Trim the edges as necessary and create a fluted pattern using a finger to make the indentations. Freeze the dough-lined pie plate until firm and very cold, about 30 minutes. Adjust an oven rack to lower middle position and heat the oven to 375° F. Remove the dough-lined plate from the freezer, press a sheet of foil inside the pie shell and fill with ceramic baking beads. Bake about 30 minutes, until the dough looks dry and light in color. Carefully remove the foil and weights. Continue baking the crust 5-6 minutes more, until light golden brown. While the pie crust is baking, make the filling. Melt the butter in a medium heatproof bowl set over a pot of simmering water. Remove the bowl from the double boiler but maintain the simmering water. Stir in the sugar and salt with a wooden spoon until the butter is absorbed. Beat in the eggs, corn syrup and vanilla. Return the bowl to the double boiler and heat, stirring frequently, until the mixture is shiny and hot to the touch, about 130° F on an instant-read thermometer. Remove from the heat and stir in the pecans. As soon as the pie shell comes out of the oven, lower the oven temperature to 275° F. Pour the filling into the pie shell. Scatter the chopped chocolate pieces over the filling and press into the filling with the back of a spoon. Bake on the middle rack of the oven about 50-60 minutes, until the pie looks set but slightly soft, like gelatin, when gently pressed with the back of a spoon. Transfer to a wire cooling rack and allow to cool for at least 4 hours. _________________________________________________________ With apologies to Ann, I got lazy! I also wanted all pecan, no chocolate. I omitted the chocolate and added another cup of pecans. I left the pecans as whole halves, I didn't chop, nor did I toast. I also didn't prebake the crust. I put the two cups of pecans in the chilled crust in the tart pan and poured the egg/sugar/butter/maple syrup mix (which I heated in the double boiler until the sugar was dissolved) over the pecans. I baked it at 350 until it was set and the crust was golden brown. About 45 minutes. The report from all who had a piece was that it was absolutely wonderful. Thank you Ann! Here is a link that might be useful: Pecan Tart

Is your oven temperature uneven (hot spots?)or not the right temp? Test the cake with a tester or toothpick near the center 5-10 minutes earlier than a recipe calls for. It should come out clean without crumbs sticking to it. You can use a regular chocolate frosting with this if you prefer as I do: DARK CHOCOLATE CAKE W/WHITE BUTTERCREAM FROSTING 2 cups flour 1/4 tsp salt 1/4 tsp freshly grated nutmeg 1 1/2 tsp baking soda 4 squares (4 oz) unsweetened chocolate 1/2 lb unsalted butter, softened 1 3/4 cups sugar 4 eggs 1 1/3 cups buttermilk 1 tsp vanilla Preheat oven to 325° with the shelf positioned in the lower 1/3 of the oven. Line two 9" lightly greased & floured cake pans w/circles of parchment. (You can dust the pans w/cocoa instead if you like.) Whisk together the flour, salt, nutmeg & baking soda & set aside. Melt the choclate in the top of a double boiler over hot, not boiling water. Remove the chocolate from the heat & stir until smooth. Let cool. Cream the butter & sugar until light & fluffy, stopping the mixer to scrape the bowl & beaters several times. Add the eggs 1 at a time, beating after each addition. Add the flour mixture & buttermilk alternated to the batter, beginning & ending w/the flour mixture & mixing well after each addition. Stir in the vanilla & cooled chocolate, blending just until the color is even. Pour the batter into the prepared pans. Smooth the batter level, then spread it slightly from the center toward the edges of the pan so that the cake will rise evenly. Bake 35-45 minutes or until the top is lightly springy to the touch & a tester inserted in the center comes out clean. Remove the layers from the pan & cool completely on wire racks. Prepare the frosting. Center 1 of the cake layers on a serving plate & cover w/frosting. Place the 2nd later on top & frost the top & sides of the cake w/the remaining frosting. (Put the top of the layers upside down on the platter so the bottom is on top in case the cake "domes" a bit. You'll have a nice flat surface that way.)~~ WHITE CHOCOLATE BUTTERCREAM 6 TBL heavy cream 4 oz white chocolate, chopped fine 1/4 cup creme de cacao 1/2 lb unsalted butter, softened 1 lb confectioners' sugar (4 cups) Cream the cream to a boil in a small saucepan. Pour the hot cream over the chopped white chocolate & stir until completely smooth. Stir creme de cacao into the white chocolate into the white chocolate mixture. Col, stirring occasionally. Cream the butter in a large bowl. Add the confectioners' sugar & beat 5 minutes until light & fluffy. Add the white chocolate mixture to the butter mixture gradually, beating at low speed until the desired ocnsistency is reached. Decorate with dark chocolate shavings.~~Save the Brandywine Valley