Viking DMOR206SS Cookbook page 23

Coconut Oatmeal Pie
3 eggs, well beaten
250 ml 1 c packed brown sugar
150 ml 2/3 c granulated sugar
150 ml 2/3 c quick cooking oats
150 ml 2/3 c shredded coconut
125 ml 1/2 c milk
25 ml 2 tbsp margarine or butter, melted
5 ml 1 tsp vanilla
125 ml 1/2 c broken pecans
1 23 cm (9-inch) unbaked pie shell
1. Preheat oven to 450˚F. Combine all ingredients except
pecans in large bowl. Add pecans; mix well. Pour into
pie shell.
2. Place pie on broiling trivet. Bake at 450˚F for 8 minutes.
Lower temperature to 375˚F. Bake 15 minutes on LOW
MIX, 375˚F, or until set.
Peach Kuchen
250 ml 1 c all-purpose flour
15 ml 1 tbsp sugar
1 ml 1/4 tsp salt
1 ml 1/4 tsp baking powder
50 ml 1/4 c margarine or butter
4 to 5 medium peaches, peeled and sliced
50 ml 1/4 c sugar
5 ml 1 tsp ground cinnamon
250 ml 1 c dairy sour cream
1 egg yolk, slightly beaten
5 ml 1 tsp vanilla
1. Combine flour, 15 ml sugar, salt and baking powder in
medium bowl; mix well. Using a pastry blender, cut in
butter until mixture resembles coarse crumbs. Turn mix-
ture into 2 L (8 x 8 inch) square baking pan. Pat evenly
over bottom and one-fourth way up the sides.
2. Arrange peaches on top of flour mixture. Combine sugar
and cinnamon, sprinkle over peaches. Combine sour
cream, egg yolk and vanilla; pour over peach mixture.
3. Bake 30 minutes on LOW MIX, 375˚F, or until juice
begins to bubble. Cool; cut into squares.
Makes 23 cm (9 inch) pie
Makes 8 servings
20
Spicy Nut Cake
750 ml 3 c all -purpose flour
5 ml 1 tsp baking soda
2 ml 1/2 tsp ground allspice
2 ml 1/2 tsp ground cinnamon
2 ml 1/2 tsp ground nutmeg
500 ml 2 c sugar
175 ml 3/4 c margarine or butter, softened
4 eggs
250 ml 1 c buttermilk
2 ml 1/2 tsp vanilla
500 ml 2 c jam (combine 2 or more flavors)
500 ml 2 c chopped pecans
1. Mix flour, baking soda, allspice, cinnamon and nutmeg.
Set aside. Beat sugar and margarine until light and fluffy.
Add eggs, 1 at a time, beating well after each. Stir in flour
mixture alternately with buttermilk, beating well after
each addition until batter is smooth. Mix vanilla, jam and
pecans together. Fold mixture into batter until thoroughly
blended.
2. Pour into greased 3-4 L (10 inch) tube pan. Bake 50 to 55
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 10 minutes; remove
from pan. Cool completely on wire rack.
Makes 10 to 12 servings