Vivian~

I presume you do not have the option of using another oven, or getting the current oven repaired.

I am anxious to see what other TKL friends suggest. My thought is that you might consider changing recipes and using one that requires a lower temperature than the one you picked.

Here are a few suggestions:

Wheat/Gluten Free Blueberry Muffins

2/3 c banana
1 egg
1 cup milk or water
1/3 c oil or shortening
1 tsp soda
3 tsp baking powder
2/3 c rice flour
2/3 c bean flour
2 tsp xanthan gum
2/3 c potato flour or mashed potato
1 c blueberries

Mix the first 4 ingredients, sift dry ingredients and add to the flour mixture. Add blueberries and mix. Fill prepared muffin tins 3/4 full.
Bake at 300F for 40 min.
Makes one dozen.
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Title: Crunch Cereal

3 c Rolled oats, quick-cooking
1 c Unsweetened wheat germ
1/2 c Coconut, flaked
-OR- shelled sunflower seeds
1 c Nuts, coarsely chopped
1 c Raisins
1/2 c Oil
1/2 c Honey
2 ts Vanilla

Preheat oven to 275 F (very slow).

Mix rolled oats, wheat germ, coconut or sunflower seeds, nuts, and raisins in a large bowl.

Mix oil, honey, and vanilla. Pour over rolled oat mixture. Stir lightly until evenly mixed.

Spread mixture on a 15x10x1 inch baking pan.

Bake 1 hour, stirring each 15 minutes. Cool.

Break up any large lumps. Store in an airtight container.

Calories per 1/2 cup serving: About 280 with coconut; 290 with sunflower seeds

Source: FOOD -- by U.S. Department of Agriculture.
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Pecan Cake

1 1/3 sticks butter
2 1/4 cups sugar
6 eggs -- beaten separately
4 cups sifted flour
2 teaspoons nutmeg
4 cups pecans -- broken
4 1/2 cups raisins
1/2 cup whiskey

Cream butter; add sugar and egg yolks. Coat nuts and raisins with part of sifted flour and nutmeg. Alternately add rest of flour with whiskey and egg whites to butter mixture. Add nuts and raisins. Bake in fruit cake or Bundt pan 2 hours at 275 degrees.

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Vivian, you might also consider making a no-bake recipe. You will find many here on TKL by using the search box and entering the word: nobake

Here are a couple examples I found:

No-bake Creamy Chocolate Crescents

2 8-ounce bars milk chocolate
1 8-ounce container frozen whipped topping, thawed
2/3 cup finely crushed vanilla wafers

In a heavy 2-qt. saucepan melt chocolate bars over low heat, stirring often; cool to room temperature. Fold in dessert topping. Mixture will thicken. Cover and chill at least 1 hour. Form into 1-inch balls or crescent shapes. Roll in crumbs. Chill Thoroughly. Makes about 66.

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Dawn (11:46:37 am) : NO-BAKE
CHOCOLATE/ALMOND CHEESECAKE

Crust:
1 c. crushed chocolate wafers (about 20)
4 Tbsp. butter or margarine, softened

Almond Cheese Layer:
1 envelope unflavored gelatin
1/2 c. water
1 c. heavy whipping cream
1/2 c. confectioners sugar
1 tsp. almond extract
1 (15 to 16 oz.) container
Ricotta cheese

Chocolate Cheese Layer:
1 envelope unflavored gelatin
1/2 c. water
1 tsp. instant coffee granules
4 sq. semi-sweet chocolate
1 c. heavy whipping cream
1/4 c. confectioners sugar
1 (15 to 16 oz.) container
Ricotta cheese

Garnish:
1/2 c. sliced blanched almonds
The day before, in 9 x 3-inch spring-form
pan, mix chocolate wafers and butter or margarine.
Press into bottom of pan and set aside.

Prepare Almond Cheese layer - in a small saucepan, evenly sprinkle gelatin over water. Cook over medium heat until the
gelatin is completely dissolved, stirring frequently. Remove
saucepan from heat and set aside. In small bowl with mixer at medium speed, beat cream, sugar and extract until stiff peaks form. Set aside.

Into large bowl, press Ricotta cheese through a fine sieve; stir in gelatin mixture. With a rubber spatula or wire whisk, fold in whipped cream mixture. Spoon almond mixture evenly over crust in pan and set aside.

Prepare the Chocolate Cheese Layer: In same small saucepan, evenly sprinkle the gelatin over water. Add instant coffee and chocolate. Cook over low heat until the gelatin is completely dissolved and chocolate is melted and blended, stirring frequently. Remove saucepan from heat and cool mixture slightly. In small bowl with mixer at medium speed, beat heavy cream and confectioners sugar until stiff peaks begin to form. Into large bowl, press cheese through fine sieve; stir in cooled chocolate mixture. With a rubber spatula or whisk, fold in whipped cream mixture. Spoon chocolate mixture evenly over the almond layer in pan.

Cover and refrigerate cheesecake at least 4 hours. Makes about 16 servings.