Recipes; Fiesta Corn Bread; Pecan Peach Coffee Cake - Toastmaster TLWTOB6 Use And Care Manual

Recipes

FIESTA CORN BREAD

1 cup all-purpose flour
1/2 cup corn meal
1/4 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
3 tablespoons oil
1 egg, beaten
4 ounce can diced in shelf #4 green chilies, drained
2 ounce jar, diced pimento, drained
Combine dry ingredients, set aside. Mix wet ingredients together and stir
into dry ingredients until moist. Pour batter into a greased 8x8-inch pan.
Bake on Basic, using Shelf Position # 4, for 15-25 minutes or until done.
Yield 6-8 servings
PEACH PECAN COFFEE CAKE
1-1/2 cups self-rising flour
1/2 cup sugar
1/3 cup unsalted butter, softened
1 large egg
1/2 cup milk
3 large ripe peaches, sliced
1/3 cup soft brown sugar
1/4 cup pecans broken into small pieces
1-1/2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
sour cream, crème fraîche, or whipped cream to serve
Grease and line with wax paper an 8x8-inch baking pan. Put the flour, sugar,
butter, eggs and milk into a large bowl and beat with an electric mixer for a
few minutes or until smooth. Spoon and spread batter evenly into the
prepared baking pan. Arrange the peach slices over the batter. In a small
bowl thoroughly mix the brown sugar, melted butter, pecans and cinnamon.
Sprinkle the mixture over the peaches. Bake on Cake in Shelf Position # 4 for
40 minutes, testing for doneness with a toothpick inserted and withdraw
clean from the center. Serve warm or cool with cream topping of choice.
Yield 9 servings
Lightwave Oven Use and Care Guide
18.