Hamilton Beach 32181, 32183, 32180, 32182 Lemon Squares, Perfect Cheesecake, Harvest Apple Cake

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In a medium saucepan, combine cornstarch, sugar, and salt. Blend in hot water. Cook over medium-high heat, stirring constantly until mixture boils and is slightly thickened. Stir in butter, juice of lemon, and grated lemon peel, mixing well until butter is melted. Serve warm or cold over gingerbread. Makes 11⁄2 cups.

Lemon Squares

1 cup butter	1⁄2 cup flour
1⁄2 cup sugar	1 teaspoon baking powder
2 cups flour	4 tablespoons lemon juice
4 eggs	2 tablespoons lime juice
2 cups sugar	Grated zest of 1 lemon (yellow part
1⁄2 teaspoon vanilla	of peel)

Place butter and sugar in mixing bowl and beat until mixed. Add flour and mix until blended and crumbly. Press mixture into bottom of 9x13-inch baking pan. Place in roaster oven and bake at 350ºF for 20 minutes or until edges just turn brown. Meanwhile in same bowl (do not need to wash) beat eggs. Slowly add sugar then vanilla, flour, baking powder, juices, and zest. When crust is done pour egg mixture over crust. Return to oven and bake an additional 20 to 25 minutes or until set. Cool in pan then cut into squares.

The Perfect Cheesecake

You need a springform pan for this, but cheesecakes are easy to make. The roaster oven cooks the cheesecake with gentle heat by surrounding it with water like the professionals do.

Butter

1⁄2 cup graham cracker crumbs

6 8-ounce packages cream cheese, room temperature

11⁄2 cups sugar

5 eggs

1 teaspoon vanilla

1 tablespoon lemon juice

Generously butter bottom and sides of 91⁄2 inch springform pan. Sprinkle crumbs evenly over bottom of pan. In a large mixing bowl beat cream cheese until smooth. Add sugar and continue to beat until smooth. Add eggs beating well after each addition. Stir in vanilla and lemon juice. Pour into prepared springform pan. Cover springform pan with aluminum foil. (This prevents condensation in roaster from dripping onto cake.) Pour 3 quarts hot water into insert pan. Place spring- form pan on rack and place in roaster. Cover and bake at 325ºF for 11⁄2 hours. Carefully remove and let cool, then refrigerate thoroughly before serving.

Yield: 16 to 20 servings.

Harvest Apple Cake

1 cup sugar	1 teaspoon baking soda
1 cup light brown sugar	1 teaspoon salt
11⁄2 cups vegetable oil	1⁄2	teaspoon cinnamon
3 eggs	1⁄2	teaspoon nutmeg
2 teaspoons vanilla extract	2 cups finely chopped apples
3 cups flour	1 cup chopped pecans

Preheat roaster oven to 325ºF. In a large mixing bowl beat together sugars, oil, eggs, and vanilla. Add flour, soda, salt, cinnamon, and nutmeg. Mix until blended. Stir in apples and nuts. Pour into greased 10-12 cup bundt or tube pan. Place in roaster oven and bake 1 hour or until toothpick inserted in center comes out clean. Let cool in pan 5 minutes then invert on cookie rack to cool.

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