Sharp Carousel R-820JS Operation Manual And Cookbook page 39

B A K I N G R E C I P E S
Chocolate Chip Banana
Crumb Loaf
1 package (14 ounces) banana bread mix or
banana muffin mix
3
/ cup semisweet chocolate mini morsels
4
ingredients to complete mix
Crumb Topping:
1
/ cup chopped walnuts
2
1 / cup all-purpose flour
2
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1
/ cup margarine or butter
4
Preheat oven to 350°F.
Grease and flour 9 x 5-inch loaf pan. For easy removal
1
of finished loaf, place a 2 /
lengthwise in pan with both ends extending above top
of pan.
Combine mix and morsels. Prepare bread mix according
to package directions or muffin mix according to loaf
pan directions. Pour into prepared pan. Combine
remaining dry ingredients in small bowl. Cut in
margarine until mixture resembles coarse crumbs.
Top batter with this mixture.
Bake 55 to 65 minutes at 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
minutes; remove from pan by lifting both ends of wax
paper. Cool completely on wire rack.
Per Serving:
Calories: 338
Protein: 4 g.
Carbohydrate: 40 g.
Classic Cranberry Tea
Cake
3
/ cup margarine or butter, softened
4
1 1 / cups sugar
2
3 eggs
1
2 / teaspoons almond extract
2
3 cups all-purpose flour
1 1 / teaspoons baking powder
2
1 1 / teaspoons baking soda
2
3 / teaspoon salt
4
1
1 / cups sour cream
2
3
/ cup canned whole berry cranberry sauce
4
Preheat oven using CONVEC #3.
Thoroughly grease and flour 12-cup fluted bundt cake
pan. With an electric mixer, beat margarine. Gradually
add sugar and beat until fluffy. Add eggs, one at a time,
beating well after each addition. Add extract.
Sift dry ingredients together and add alternately with
the sour cream. Fold in cranberries.
Makes 12 servings
x 16-inch strip of wax paper
2
Fat: 19 g.
Cholesterol: 46 mg.
Sodium: 245 mg.
Makes 16 servings
Sour Cream Pound Cake
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 / teaspoon salt
2
2 cups sugar
1 cup margarine or butter, softened
4 eggs
1 teaspoon vanilla
2 cups dairy sour cream
1 / cup sugar
2
1
/ cup finely chopped walnuts
4
2 tablespoons ground cinnamon
Preheat oven using CONVEC #3.
Mix flour, baking powder, baking soda and salt in
medium bowl. Set aside. Beat 2 cups sugar and the
margarine until light and fluffy. Add eggs, one at a time,
beating well after each. Mix in vanilla. Stir in flour
mixture alternately with sour cream, beating after each
addition until smooth. Set aside.
1
Combine / cup sugar, the nuts and cinnamon. Pour
2
half the batter into well-greased 10-inch tube pan;
sprinkle with half of filling. Repeat with remaining
batter and filling.
Bake 60 minutes on CONVEC #3. 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.
Per Serving:
Calories: 586
Protein:
Carbohydrate: 77 g.
Pour into prepared pan and bake 50 to 60 minutes on
CONVEC #3 or until wooden pick inserted in center
comes out clean. Allow to cool on counter 30 minutes.
Turn out onto plate and allow to finish cooling before
glazing.
Glaze:
3 / cup powdered sugar
4
1
/ teaspoon almond extract
2
2 teaspoons warm water
1
/ cup toasted sliced almonds
4
Combine first 3 ingredients. Drizzle on cake and top
with almonds.
Per Serving:
Calories: 350
Protein:
Carbohydrate: 48 g.
36
Makes 12 servings
Fat: 28 g.
8 g. Cholesterol: 109 mg.
Sodium: 456 mg.
Fat: 16 g.
5 g. Cholesterol: 62 mg.
Sodium: 360 mg.