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Lemon Squares
1 cup butter
1
⁄2 cup sugar
2 cups flour
4 eggs
2 cups sugar
1
⁄2 teaspoon vanilla
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
Generously butter bottom and sides of 9
1
⁄
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 1
1
⁄2 hours.
Carefully remove and let cool, then refrigerate thoroughly before serving.
Yield: 16 to 20 servings.
Harvest Apple Cake
1 cup sugar
1 cup light brown sugar
1
1
⁄2 cups vegetable oil
3 eggs
2 teaspoons vanilla extract
3 cups flour
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.
1
⁄2 cup flour
1 teaspoon baking powder
4 tablespoons lemon juice
2 tablespoons lime juice
Grated zest of 1 lemon (yellow part
of peel)
1
1
⁄2 cups sugar
5 eggs
1 teaspoon vanilla
1 tablespoon lemon juice
1 teaspoon baking soda
1 teaspoon salt
1
⁄2 teaspoon cinnamon
1
⁄2 teaspoon nutmeg
2 cups finely chopped apples
1 cup chopped pecans