I wish I'd seen this thread before posting mine! Yes, you can use a pressure cooker on the propane stove. I had a pressure cooker in my RV (and plan to put it in the camping equipment for this summer's trip). I have also used it on the white-gas stove (older Coleman model), when we were renovating the kitchen at home. We looked at those 12-volt refrigerators. My husband was annoyed that he got rid of his after leaving the trucking industry. Well, how could we know! Thanks for the tips on the newer ones. As far as camping reservations go: from experience, the national park campgrounds fill fast. Many of them are on the reservation system, and others (like in Arches) will require you to start trolling through the CG at daybreak, looking for departing campers. Our trip is about the same length as yours, though we are staying in motels and with friends and family instead of tent-camping. From experience with long trip tent camping, though, you'll want to get a motel room or find a truck stop with reasonably priced showers (bring shower shoes) every 3-4 days. Your trip sounds like a lot of fun -- we're heading from CA to ME via Orlando, FL, and back through MO (daughter, son-IL and new granddaughter live there). So we're going opposite of you, grin. I've placed a link to a great resource for road-trip planners. It's one of my favorite Internet sites. Donna Here is a link that might be useful: Road Trip America

This is the one that I use on Chocolate Cake. Ann Home Cookin 4.9 Chapter: Recipes From Thibeault's Table =============================== Maida Heatter's Book of Great Desserts 3 squares (3 ounces) unsweetened chocolate) 2 Tablespoons butter 3/4 cup sour cream 1 teaspoon vanilla extract 1/4 teaspoon salt 1 pound unsifted confectioners sugar. In top of small double boiler over hot water on low heat, melt butter and chocolate together. Stir until smooth and let cool completely. NOTE: I place the butter and chocolate in a small bowl and microwave on medium for one minute. In small bowl of electric mixer at low speed, beat sour cream, vanilla and salt just to mix. Gradually beat in the sugar, scaping the blowl with a rubber spatula. When smooth, add cooled melted chocolate and beat at high speed for 1/2 a minute or until very smooth. Place four strips of wax paper around the edges of a cake plate to protect it while icing cake. Place one layer upside down. Spread with filling. Cover with second layer, right side up so that both bottom sides meet in the middle. Cover the sides and then the top with remaining filling and icing, smoothing it with a long, narrow, metal spatula; then if you wish use the pack of a teaspoon to form swirls and peaks all over the sides and the top. Remove wax paper by pulling each strip by a narrow end.

I made this oatmeal cake a couple of days ago, and the topping is pretty darn close to what you'd get out of a can. I plan to use it the next time I make a German Chocolate cake. Becky * Exported from MasterCook * Oatmeal Cake With Coconut Topping Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups boiling water 1 cup quick-cooking oats 1/2 cup butter 1 cup sugar 1 cup packed brown sugar 2 eggs 1 teaspoon ground cinnamon 1 teaspoon baking soda 1 1/2 teaspoons salt 1 1/3 cups all-purpose flour ***Topping*** 1/2 cup butter 1 cup packed brown sugar 4 tablespoons evaporated milk 1 cup coconut flakes 1 cup chopped walnuts Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan. Pour boiling water over oats. Set aside. Sift together flour, salt, soda and cinnamon. Set aside. Cream 1/2 cup butter, sugar, 1 cup brown sugar and eggs until fluffy. Add flour mixture and mix in. Add softened oats. Pour batter into a 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Remove cake from oven. Set oven temperature to broil. In a saucepan, combine milk, 1/2 cup butter and 1 cup brown sugar. Heat until melted, then add coconut and chopped nuts. Spread on warm cake. Place cake under broiler for 2 to 3 minutes. www.allrecipes.com - - - - - - - - - - - - - - - - - - -

Here's a couple simple things that sell like hot cakes at our craft shows; Diane's Home Cookin 4.8 Chapter: Candy White Trash =========== 3 Cup chex type cereal 3 Cups cheerios type cereal 2 Cups salted Peanuts 1-1/4 Pounds White Dipping Chocolate (melted) . Mix first 3 ingredients. Pour melted white chocolateover mixture-toss to coat. Spread into waxed paper and cool. Break up clumps. I package this in sandwhich sized ziplock baggies & sell for $1.25---also do Moose Droppings Buy a lrg bag of caramel popcorn from the bulk section of groc store---melt a bag of chocolate dipping wafers & toss with the caramal popcorn-spread out to cool & break up clumps--package & sell like the White Trash. WE also do plain white popcorn ( salted) covered with melted white chocolate & use the colored candy coating wafers to do brown, orange & yellow at our Fall shows, white-- green & red at our Christmas shows. And small ziplock bags (3 x 4 inches)of Tiger Bark sell well at $1.25 Diane's Home Cookin 4.8 Chapter: Candy Tiger Bark =========== 1 Cup milk chocolate chips 2 Cups (12 ounces) vanilla milk chips or almond bark 2 Cups peanut butter chips 1/2 Cup chopped peanuts . Line jellyroll pan with foil. In microwave, melt 3 types of chips separately, stirring until smooth. Pour melted peanut butter chips into prepared pan, spreading level. Sprinkle on peanuts. Pour melted vanilla and chocolate chips on top, drizzling each randomly. To marbleize, use knife to pull through chocolate in wide curves. Refrigerate until set. Break into pieces.