Westinghouse WST3028 User Manual page 17

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 Casserole, 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
Recipes
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