Hamilton Beach 32184C manual Cheddar Onion Cornbread, Lemon Squares, Perfect Cheesecake

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Cheddar Onion Cornbread

1⁄4 cup (60 ml) butter		1 cup (250 ml) milk
11⁄2	cups (375 ml) chopped onion	2 (8-ounce [225 g]) packages
8-ounce (225 g) container sour cream		corn muffin mix
11⁄2	cups (375 ml) grated cheddar	15-ounce (425 g) can cream corn
	cheese, divided	3 drops hot pepper sauce
2 eggs

In a skillet over medium high heat, sauté onions in butter until soft. Transfer to a medium mixing bowl and let cool. Stir in sour cream and 1 cup (250 ml) of the cheddar cheese. Set aside.

In another bowl, whisk eggs. Then add milk, muffin mix, cream corn, and pepper sauce. Stir until mixed. Spread muffin batter into a greased 9x13-inch (23 x 33 cm) baking pan. Dollop sour cream mixture over top of batter. Sprinkle remaining cheddar cheese over all. Place in roaster oven and bake at 425ºF (220ºC) for 30 to 35 minutes. Let set for 5 minutes before cutting.

Desserts

Lemon Squares

1 cup (250 ml) butter

1⁄2 cup (125 ml) sugar

2 cups (500 ml) flour

4 eggs

2 cups (500 ml) sugar

1⁄2 teaspoon (2.5 ml) vanilla

1⁄2 cup (125 ml) flour

1 teaspoon (5 ml) baking powder

4 tablespoons (60 ml) lemon juice

2 tablespoons (30 ml) lime juice Grated zest of 1 lemon (yellow part

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 (23 x 33 cm) baking pan. Place in roaster oven and bake at 350ºF (180ºC) 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 (125 ml) graham cracker crumbs

6 (8-ounce [225 g]) packages cream cheese, room temperature

11⁄2 cups (375 ml) sugar

5 eggs

1 teaspoon (5 ml) vanilla

1 tablespoon (15 ml) lemon juice

Generously butter bottom and sides of 91⁄2 inch (24 cm) 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 (3 L) hot water into insert pan. Place springform pan on rack and place in roaster. Cover and bake at 325ºF (160ºC) for 11⁄2 hours. Carefully remove and let cool, then refrigerate thoroughly before serv-

ing. Yield: 16 to 20 servings. 13