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1-1/2 Cups Pumpkin, canned 1 Cup Evaporated milk
1/2 Cup Granulated sugar 2 Eggs
1 Tbsp. Flour, all purpose 1 Tbsp. Pumpkin pie spice
1 (9 inch) Pastry crust, unbaked
Preheat 12 Qt. Roaster Oven at 400°F for 20 minutes.
In large bowl, combine pumpkin, sugar, flour and spice; stir until well blended. Add
milk and eggs; stir until smooth.
Pat crust into 9 inch pie pan and flute edge. Pour filling into crust. Place pie pan onto
Rack and place in preheated Cookwell. Cover; bake 55 to 60 minutes.
For Crust: For Filling:
40 Vanilla wafers, crushed 2 (8 oz. ea.) Cream cheese, softened
1/4 Cup Pecans, finely chopped 1/2 Cup Granulated sugar
1/4 Cup Butter or margarine, melted 1 tsp. Vanilla extract
2 Tbsp. Granulated sugar 3 Eggs
Preheat Roaster Oven at 400°F for 20 minutes.
Combine crust ingredients; stir until well blended. Pour into 9 inch springform pan;
p
at down with back of fork; set aside.
Place cream cheese, sugar and vanilla extract in large bowl; beat until smooth. Add
eggs one at a time, beat well after each addition. Beat for two minutes on medium
speed. Pour over crust. Place pan on Rack and place in preheated Cookwell. Cover;
b
ake 50 to 55 minutes or until set.
Serves 8 to 12
2 Cups Flour, all purpose 2/3 Cup Milk
1/4 Cup Granulated sugar 1/2 Cup Butter or margarine, chilled
1 tsp. Vanilla extract 1/2 tsp. Salt
1 Tbsp. Baking powder 1 tsp. Lemon juice
Preheat Roaster Oven at 425°F for 20 minutes.
Combine flour, baking powder, salt and sugar. Cut in butter until mixture crumbles.
Stir in milk, lemon juice and vanilla extract, just until moistened.
Drop dough from a large spoon onto lightly greased 9 x 13 inch baking sheet. Place
baking sheet on Rack and place in preheated Cookwell. Cover; bake 20 to 25 minutes
or until lightly browned. Remove from baking sheet to cooling rack. Let cool, then
slice to serve with whipped cream and strawberries.
Serves 8
1 (18.25 oz. pkg.) Yellow cake mix 3 Eggs
1 (21 oz. can) Apple pie filling 3/4 Cup Brown sugar, packed
1 Tbsp. Flour, all purpose 1 Tbsp. Butter or margarine
1 tsp. Cinnamon, ground 1 Cup Walnut, chopped
Preheat 12 Qt. Roaster Oven at 350°F for 20 minutes. Lightly grease 9 x 13 inch bake
pan.
In large bowl, combine cake mix, eggs and apple filling; stir until well blended. Pour
into bake pan. Combine brown sugar, flour, butter, cinnamon and walnuts. Sprinkle
over the top of the batter.
Place pan on Rack and place in preheated Cookwell; bake 35 to 40 minutes or until
wooden pick comes out clean. Allow to cool before serving.
Serves 8
21 NESCO
®
12-Qt. Convection Oven
Pum
p
kin Pie
Creamy Cheesecake
TRADITIONAL BAKE
Strawberr
y
Shortcakes
A
pp
le Cake