CONVECTION BAKING
Almond Spice Cake
1/2 Cup Sugar | 1/2 Cup Brown sugar |
1/2 Cup Butter or margarine | 2 Large eggs |
1 tsp. Almond extract | 1/2 Cup Mashed potatoes |
1/2 Cup Plain low fat Yogurt | 1/4 Cup Milk |
1 tsp. Baking powder | |
1/2 tsp. Baking soda |
1/2 Cup Almond, chopped
Preheat Convection Oven to 375°F for 20 minutes
Combine sugars and butter in a medium bowl; beat until light and fluffy. Beat in eggs and almond extract. Beat in potatoes, yogurt and milk.
Add dry ingredients, beat on medium speed 1 minute or until light and smooth. Pour batter into lightly greased 9 inch baking pan.
Place pan on Rack and place in preheated Cookwell. Cover; turn on Fan using switch on top of Motor. Bake 23 to 25 minutes or until wooden pick inserted in center comes out clean. Cool on Rack for 5 minutes before serving.
Makes one 9 inch cake.
Light Lemon Cake
4 Large eggs, separated | 1 tsp. Cream of tartar |
3/4 Cup Sugar | 1 Tbsp. Lemon juice |
1 tsp. Vanilla extract | 1 Cup Flour, all purpose |
Preheat Convection Oven at 350°F for 20 minutes.
Combine egg whites and cream of tartar in medium bowl; beat on high speed until soft peaks form. Gradually beat in 1/4 cup sugar until stiff peaks form. In large bowl, combine egg yolks, sugar, lemon juice and vanilla; beat on medium speed until thick and creamy. Fold in flour, baking powder and lemon peel with egg whites. Pour into lightly greased 6 cup Bundt pan. Place pan on Rack and place in preheated Cookwell. Cover; turn on Fan using switch on top of Motor. Bake 15 to 20 minutes or until wooden pick, inserted into muffin, comes out clean.
Serves 8
Peach Pie
2 | (9 inch) Pastry crust, unbaked | 4 Cups Peaches, peeled, sliced |
3/4/ to 1 Cup sugar | 1/4 Cup Flour, all purpose | |
1 | Tbsp. Lemon juice | 1/2 tsp. Almond extract |
2 | Tbsp. Butter or margarine |
|
Preheat Convection Oven to 400°F for 20 minutes
Pat one crust into 9 inch pie pan. Combine remaining ingredients in large bowl; stir until well mixed. Spoon into pie crust. Dot pieces of butter over filling. Place second crust atop filling; pinch edges of crust together and flute. Cut air slits in a design in top crust.
Place pan on Rack and place in preheated Cookwell. Cover; turn on Fan using switch on top of Motor. Bake 45 to 50 minutes or until crust is golden brown. Cool on Rack for 5 minutes before serving.
Makes one 9 inch pie
Apple Pie
2 (9 inch) Pastry crust, unbaked | 5 | Cups Apples, peeled, sliced, cored |
3/4 to 1 Cup sugar | 3/4 tsp. Ground cinnamon | |
3/4 Cup Flour, all purpose | 6 | Tbsp. Butter or margarine |
Preheat Convection Oven to 400°F for 20 minutes.
Pat one crust into 9 inch pie pan. Combine remaining ingredients in large bowl; stir until well mixed. Spoon into pie crust. Dot pieces of butter over filling. Place second crust atop filling; pinch edges of crust together and flute. Cut air slits in a design in top crust.
Place pan on Rack and place in preheated Cookwell. Cover; turn on Fan using switch on top of Motor. Bake 45 to 50 minutes or until crust is golden brown. Cool on Rack for 5 minutes before serving.
Makes one 9 inch pie.
