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2 Cups Bran cereal 1 Cup Wheat germ
1 Cup Boiling water 2 Cups Milk
2 tsp. Lemon juice 2 Large eggs
1/2 Cup Butter or margarine 3/4 Cup Honey
1/2 Cup Whole wheat flour 1 Tbsp. Baking soda
Pumpkin pie spice 1 Banana coarsely chopped
Preheat Convection Oven to 400°F for 20 minutes
Combine cereal, wheat germ and water in large bowl; let stand for 10 minutes. Add
milk, lemon juice, eggs, butter and honey to cereal mixture; stir to mix. Add flour,
b
aking soda and spice; stir just until moistened. Carefully fold in bananas. Spoon half
the mixture evenly into lightly greased 6 cup muffin 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.
Repeat with remaining dough. Cool muffins on Rack. Store in airtight container.
Makes 12 larger muffins
1 Cup Sugar 1/2 Cup Semi-sweet chocolate pieces,
2 Large eggs melted
2 Tbsp. Milk or coffee 3/4 Cup Flour, all purpose
1 tsp. Vanilla extract 1-1/2 tsp. Baking powder
1/2 Cup Butter or margarine, room
temperature
Preheat Convection Oven at 350°F for 20 minutes.
Combine sugar, eggs, milk and vanilla in medium bowl; cream until light. Beat in
butter. Whisk in chocolate. Add flour and baking powder; whisk until blended. Pour
into lightly greased 8 inch baking pan.
Place pan on Rack and place in preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Bake 22 to 25 minutes or until wooden pick, inserted into brownie,
comes out clean. Cool on Rack. Serve warm or store in air-tight container.
Makes 10 to 12 pieces.
2 Pkg. (9 oz. ea.) Frozen cheese tortellini, cooked and drained
1 Lb. Large Shrimp, shelled, de-veined 1 Lb. Sea scallops
2 Green onions, thinly sliced 1 clove garlic, minced
1 Can (16 oz.) Stewed tomatoes 1/2 Cup Italian salad dressing
1-1/2 tsp. Cornstarch 1 Tbsp. Parsley, chopped
Preheat Convection Oven to 400°F for 20 minutes.
Combined tortellini, seafood, onion and garlic in a 1-1/2 quart casserole dish. Combine
tomatoes, salad dressing, cornstarch and parsley in a small bowl; stir to blend. Pour
over pasta mixture. Stir to coat evenly.
Place casserole on Rack and place in preheated Cookwell. Cover; turn on Fan using
switch on top of Motor. Bake 10 to 14 minutes or until shrimp turn pink and scallops
become white.
Serves 6 to 8
13 NESCO
®
12-Qt. Convection Oven
Banana Bran Muffins
Brownies
Tortellini and Seafood Bake
CONVECTION BAKING