Viking DMOR206SS Cookbook page 20

Onion-Cheese Bread
1 medium onion, chopped (about 125 ml)
15 ml 1 tbsp margarine or butter
375 ml 11/2 c biscuit baking mix
125 ml 1/2 c milk
1 egg, well beaten
125 ml 1/2 c shredded sharp Cheddar cheese
15 ml 1 tbsp dried parsley flakes
25 ml 2 tbsp margarine or butter
125 ml 1/2 c shredded sharp Cheddar cheese
1. Combine onion and 15 ml margarine in small bowl.
Microwave at HIGH (100%) until onion is tender, about 2
minutes. Set onion aside.
2. Preheat oven to 400˚F. Mix baking mix, milk and egg
until just moistened in medium bowl. Stir in onion,
cheese and parsley. Spread in greased 2 L (8 x 8 inch)
square baking pan, 8 x 8 inches. Dot with 25 ml marga-
rine; sprinkle with ml cheese. Bake until wooden pick
125
inserted in center comes out clean, about 20 minutes.
Orange Nut Bread
500 ml
10 ml
125 ml
125 ml
75 ml
125 ml
15 ml
25 ml
Makes 6 to 8 muffins
125 ml
1. Mix flour, baking powder and salt in large bowl. Mix in
brown sugar, marmalade, egg and milk until smooth.
Stir in orange juice, orange peel and margarine until just
125 ml
mixed. Stir in nuts. Pour into greased 1.5 L (8 x 4 inch)
loaf pan.
2. Bake 30 to 35 minutes on LOW MIX, 350˚F. If wooden
pick inserted in center does not come out clean, let stand
in oven a few minutes to complete cooking. Cool 5 min-
utes; remove from pan. Cool completely on wire rack.
17
2 c all-purpose flour
2 tsp baking powder
5 ml 1 tsp salt
1/2 c packed brown sugar
1/2 c orange marmalade
1 egg, well beaten
1/4 c milk
1/2 c orange juice
1 tbsp grated orange peel
2 tbsp margarine or butter, melted
1/2 c chopped walnuts
Makes 8 to 10 servings