Oatmeal Raisin Cookie Cake - NuWave Pro Plus Manual And Cookbok

Chocolate Chip Cinnamon Snack Bread
Yield: 1 9x5-inch loaf
Snack Bread Ingredients:
1½ cups flour
1 teaspoon baking soda
½ teaspooon salt
1 tablespoon cinnamon
1½ cups mini chocolate chips
½ cup sugar
½ cup brown sugar
1 egg
⅓ cup canola oil
¾ cup buttermilk
2 teaspoons vanilla
Glaze Ingredients
4 ounces semi-sweet chocolate chips
2 tablespoons butter
2 tablespoons powdered sugar
1 tablespoon milk
Snack Bread Directions:
1. Butter bottom and sides of 9x5-inch
baking pan.
2. Line pan with parchment paper to
create sling and butter the paper;
set aside.
3. In large bowl, combine flour,
baking soda, salt, cinnamon and
chocolate chips; set aside.
4. In separate bowl, whisk together
sugar, brown sugar, egg, canola oil,
buttermilk and vanilla.
5. Add sugar mixture to flour mixture
and mix until just combined.
6. Pour batter into prepared loaf pan
and place pan on 2-inch rack.
7. Bake at 350°F for 45-50 minutes.
8. Remove pan from Oven and cool
for 10 minutes before transferring
bread to cooling rack.
Glaze Directions:
1. Prepare glaze by melting butter
and chocolate chips in saucepan
on stove.
2. Mix in powdered sugar and
milk until desired consistency
is reached.
3. Drizzle chocolate glaze crosswise
across cooled bread.
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Tip: To create a parchment paper
sling, cut a 15x9-inch sheet and
insert into the baking pan. There
will be excess parchment paper
sticking out.
Tip: To remove the bread from the pan,
run a knife or bench scraper
along the edge where the bread
may have touched the pan.
Remove the bread from the pan
by holding onto the parchment
paper and lifting.
Raspberry Crumble
Serves: 2
4 tablespoons unsalted butter,
softened
¾ cup brown sugar
½ cup all-purpose flour
1 pint fresh raspberries
½ cup sugar
⅛ cup cornstarch
1 lemon, juiced
Directions:
1. In medium bowl, combine butter,
brown sugar and flour.
2. Mix with clean hands until mixture
resembles coarse breadcrumbs;
set aside.
3. In separate bowl, combine
raspberries, sugar, cornstarch and
lemon juice.
4. Divide raspberry filling evenly
into 2 ramekins and smooth top
with spatula.
5. Sprinkle crumb topping atop each
ramekin.
6. Place ramekins on 2-inch rack and
add Extender Ring to base tray.
7. Bake at 300°F for 20 minutes.
8. Cool slightly and serve warm.

Oatmeal Raisin Cookie Cake

Oatmeal Raisin Cookie Cake
Serves 12-14
1½ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon nutmeg
2 tablespoons cornstarch
1¼ cups margarine or butter, softened
¾ cup firmly packed brown sugar
½ cup granulated sugar
1 egg
1 teaspoon vanilla
1 cup golden raisins
3 cups old fashioned rolled oats
Frosting (optional)
Directions:
1. Combined flour, baking soda,
cinnamon, salt, nutmeg and
cornstarch in small bowl and
set aside.
2. Using stand mixer, cream together
margarine, brown sugar and
granulated sugar until light
and fluffy.
3. Add egg and vanilla to mixing bowl
and beat well.
4. Gradually add dry ingredients to
wet ingredients and mix well.
5. Gradually add oats and mix well.
6. Press dough evenly into Silicone
Pizza Liner and place on
3-inch rack.
7. Add Extender Ring to base tray.
8. Bake at 350°F for 25 minutes.
9. Remove cookie cake from Oven
and flip cake over directly onto
3-inch rack.
10. Slowly peel off liner pan.
11. Bake at 300°F for 15 minutes.
12. Let cookie cake cool and top with
frosting, if desired.
Tip: Cornstarch makes the cookie
chewy. If you prefer a crunchier
cookie, omit the starch.
Tip: The Silicone Pizza Liner comes
with the Supreme Pizza Kit, which
can be purchased here:
http://mynuwaveoven.com/parts/?web_idx
Peanut Butter Apple Bars Peanut Butter Apple Bars
Yield: 1 8x8-inch pan
½ cup (1 stick) unsalted butter, softened
¾ cup dark brown sugar
1 large egg
⅓ cup applesauce
⅓ cup peanut butter
1 cup whole wheat pastry flour
½ cup old fashioned oats
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt
1 cup chocolate chips or candy coated
peanut butter candies
Directions:
1. Lightly butter 8x8-inch baking pan;
set aside.
2. In large mixing bowl, cream butter
and brown sugar together until fluffy.
3. Add egg and mix until incorporated.
4. Scrape bottom and sides of mixing
bowl with silicone spatula and mix in
applesauce and peanut butter.
5. Add flour, oats, cinnamon and salt to
bowl, and mix until combined.
6. Fold in chocolate chips or peanut
butter candies.
7. Spread mixture evenly in prepared
baking pan.
8. Add Extender Ring to base tray and
place pan on 2-inch rack.
9. Bake at 350°F for 15 minutes.
10. Bake at 300°F for 20 minutes.
11. Cool completely before cutting
into bars.
Tip: To easily remove the bars from pan
make a sling by cutting an
8x16-inch piece of parchment paper
and line the baking pan before
adding the batter. Once cooled,
lift out and transfer to cooling rack.
Tip: Glass and ceramic pans will greatly
increase cooking time.
For best results, use metal or
silicone baking pans.
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