Amana RMC810 Series Owner's Manual & Cooking Manual page 36

APPLE-PEAR CRISP
6 cups pared, thinly sliced apples (about 6 medium)
2 cups pared, thinly sliced pears (about 2 medium)
2 tablespoons sugar
1 tablespoon fresh lime juice
½ teaspoon grated fresh lime peel
½ teaspoon ground ginger, divided
1
/ teaspoon ground allspice
8
½ cup flour
1 / cup packed brown sugar
3
1
/ cup chopped almonds
3
¼ cup quick oats, uncooked
1 / teaspoon salt
8
5 tablespoons butter or margarine, cut into small
pieces
Combine apples, pears, sugar, lime juice, lime peel, ¼
teaspoon ginger, and allspice in an 8x8x2-inch glass
baking dish; mix well. Combine flour, brown sugar,
almonds, oats, remaining ginger, salt, and butter in a
small mixing bowl. Cut butter into flour mixture with a
pastry blender to form coarse crumbs. Sprinkle crumb
mixture evenly over fruit. Cook at COMBI HIGH for 18
to 20 minutes or until fruit is tender and topping is
crisp. Let stand 5 minutes. 8 servings.
APPLESAUCE CAKE
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
½ cup butter or margarine, softened
1 cup sugar
2 eggs
¾ cup applesauce
½ cup raisins
½ cup coarsely chopped walnuts
Preheat CONVECTION to 375°F. Sift together flour,
baking soda, cinnamon, nutmeg, cloves, and salt; set
aside. In a medium mixing bowl cream butter and sugar
with electric mixer at medium speed until light. Add
eggs, one at a time; beat well after each addition for a
total of 2 minutes. Stir in flour mixture alternately with
applesauce; mix until blended after each addition. Fold
in raisins and walnuts. Pour mixture into a greased 10-
cup fluted tube pan. Cook at CONVECTION (375°F)
for 40 to 45 minutes or until wooden pick inserted near
center comes out clean. Cool 15 minutes; remove from
pan. 1 tube cake.
36