Salton DM-2 Manual page 13

CORNBREAD ROUNDS
1 cup
1/2 cup
1 tbsp.
1/2 tsp.
1 large
1 tbsp.
1/3 cup
1-1/2 tsp.
Combine milk, cornmeal and salt in small saucepan; cook over medium heat
until mixture comes to a boil, stirring constantly. Let stand 5 minutes to cool.
Preheat Donut Maker for 5 minutes.
Add egg and oil; stir until smooth. Stir in flour, baking powder and sugar. Fill
each donut cavity with batter. Close unit and lock in place. Bake 3 to 3-1/2
minutes or until brown.
Remove rounds from Donut Maker; repeat with remaining batter.
Makes approximately 20 rounds.
PLAIN BAGELETTE ROUNDS
1/2 cup
1 tbsp.
1 tsp.
1/4 tsp.
1/2 cup
1 large
1 tbsp.
Preheat Donut Maker for 5 minutes.
Combine dry ingredients in medium mixing bowl. Make a well in center; add
water, egg and oil. Stir until batter is smooth.
Fill each donut cavity with batter. Close unit and lock in place. Bake 3-1/2 to 4
minutes or until rounds are lightly browned.
Remove rounds from Donut Maker; repeat with remaining batter.
Makes approximately 18 rounds.
Milk
Yellow cornmeal
Sugar
Salt
Egg
Vegetable oil
All-purpose flour
Baking powder
All-purpose flour
Sugar
Baking powder
Salt
Water
Egg
Vegetable oil
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