Waring CO1000 Instruction Book page 19

BANANA WALNUT LOAF CAKE
Makes one 1 1 ⁄ -pound loaf, 12–14 slices
2
2 cups unbleached, all-purpose flour
1 ⁄ teaspoon baking powder
2
3 ⁄ teaspoon baking soda
4
1
⁄ teaspoon salt
2
1
⁄ cup unsalted butter, room temperature
2
1 cup granulated sugar
2 eggs
1
1 ⁄ teaspoons pure vanilla extract
2
1
⁄ cup buttermilk
4
1 1 ⁄ cups mashed banana (approximately 2 ripe, medium bananas)
2
1 ⁄ cup plus 2 tablespoons chopped walnuts
2
Preheat oven to 325°F on convection bake with rack in
position 1 (bottom position).
Spray a 1 1 ⁄ -pound loaf pan with nonstick cooking spray.
2
Sift together flour, baking powder, baking soda and salt and reserve.
Using an electric mixer or food processor, cream together the butter and
sugar.
Add eggs one at a time until incorporated. Add vanilla and buttermilk and
mix until smooth.
Gradually add the dry ingredients and mix until just incorporated. Finally,
mix in both the mashed banana and walnuts until incorporated. Scrape
the sides and bottom of bowl and pour out into the prepared pan.
Bake for approximately 60 to 65 minutes, until top is golden and a cake
tester comes out clean.
Nutritional information per slice (based on 12–14 slices):
Calories 324 (44% from fat) • carb. 42g • pro. 5g • fat 16g
sat. fat 6g • chol. 56mg • sod. 195mg • calc. 28mg
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LEMON MERINGUE PIE
Serves 12
Shortbread Crust
12 tablespoons unsalted butter, room temperature
1
⁄ cup confectioners' sugar
2
2 tablespoons granulated sugar
1 1 ⁄ cups unbleached, all-purpose flour
2
1
⁄ teaspoon table salt
4
1
⁄ teaspoon pure vanilla extract
2
2 teaspoons lemon zest
Filling
4 large eggs
1 1 ⁄ cups granulated sugar
4
1 heaping tablespoon lemon zest (approximately 2 lemons)
2 ⁄ cup lemon juice (approximately 3–4 lemons)
3
Meringue
6 large egg whites
1 cup granulated sugar
Crust
Preheat oven to 325˚F on convection bake with rack in position 1
(bottom position).
Place softened butter in a large mixing bowl. With an electric mixer,
cream the butter until very soft. Add both sugars and mix until well
creamed. Add the flour and salt, mixing until just incorporated. Add
vanilla and zest and mix.
Press shortbread evenly into 9-inch pie plate, covering the bottom and
going up to the edge of the pie plate. Bake for 20 to 25 minutes until the
crust is a light golden.
Keep the oven on 350˚F, but turn to regular bake.
While the crust is baking, prepare the filling. Whisk the eggs together
1
in a bowl with the 1 ⁄ cup sugar until light and frothy. Whisk in lemon
4
zest and juice.
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