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BAKIHG RECIPES
Coconut Oatmeal Pie
3 eggs, well beaten
1 cup packed brown sugar
2/3 cup granulated sugar
2/3 cup quick-cooking oats
2/3 cup shredded coconut
1/2 cup milk
2 tablespoons margarine or butter, melted
1 teaspoon vanilla
1/2 cup broken pecans
1 g-inch unbaked pie shell
Makes 8 servings
Preheat oven to 375 °F. Combine all ingredients except
pecans in large bowl. Add pecans; mix well. Pour into
pie shell. Bake 35 to 45 minutes at 375°F. or until set.
Per Serving:
Calories: 504 Fat: 25 g.
Protein: 7g. Cholesterol: 104 rag.
Carbohydrate: 66 g. Sodium: 215 rag.
Fudge Brownie Pie
1/4 cup margarine or butter
3/4 cup packed brown sugar
1 tablespoon instant espresso coffee
3 eggs
1 bag (12 ounces) semisweet chocolate chips
1/4 cup all-purpose flour
1 cup chopped pecans
1 9-inch unbaked pie shell
11/2 teaspoons rum extract
1 cup whipping cream, whipped stiffly
Chocolate sprinkles
Makes 12 servings
Preheat oven to 350°F.
Cream margarine and brown sugar until light and fluffy.
Stir in espresso. Add eggs, one at a time, beating well
after each.
Place chips in 4-cup measure or small bowl. Microwave
at MEDIUM (50%) until melted, 1to 2 minutes, stirring
2 or 3 times. Stir chocolate, flour and pecans into
butter, sugar, egg mixture. Pour into pie shell.
Bake 35 to 45 minutes at 350°F. Cool. Fold rum extract
into whipped cream. Spread on top of pie and decorate
with sprinkles.
Calories: 480 Fat: 35 g.
Protein: 5g. Cholesterol: 96mg.
Carbohydrate: 42g. Sodium: 168 mg.
4 to 5 tablespoons cold water
3/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 cups sliced, peeled apples and pears
2 tablespoons margarine or butter
1 tablespoon milk
1 tablespoon sugar
Makes 8 servings
Preheat oven to 400°F. Combine 2 cups flour, the salt
and 1 teaspoon cinnamon in medium bowl. Cut in
shortening. Sprinkle in water, 1 tablespoon at a time,
until flour is moistened. Gather dough into ball; divide
in half. Roll each half into 9-inch circle. Ease 1 circle
into 9-inch pie pan.
Combine 3/4cup sugar, 1/4 cup flour, 1/2 teaspoon
cinnamon and the nutmeg; mix with apples and pears.
Turn into pastry-lined pan; dot with margarine. Cover
with top crust. Brush crust with milk; sprinkle with 1
tablespoon sugar. Trim, seal and flute. Cut small slits
in top crust.
Bake 50 to 55 minutes at 400°F. or until juices begin to
bubble.
Calories: 469 Fat: 23g.
Protein: 4 g. Cholesterol:
Carbohydrate: 63 g. Sodium: 302rag.
White Chocolate Brownie
Wedges
1/2 cup margarine or butter
4 ounces white chocolate squares, cut into pieces
2 eggs
1/2 cup sugar
2 teaspoons vanilla extract
11/4 cups of flour
1/2 cup of semi-sweet chocolate pieces
1/4 cup of Heath Bar candy pieces
Makes 12 wedges
Preheat oven using COMPU BAKE #4. Grease and
flour a 9-inch round cake pan. In small bowl, combine
butter and 2 ounces of white chocolate squares.
Microwave on HiGH (100%) for 1 to 2 minutes until
melted. Set aside.
In a small bowl, beat eggs until frothy. Add sugar and
continue beating until light in color. Add melted white
chocolate and vanilla. Stir in flour and mix well. Fold in
remaining 2 ounces of white chocolate, semi-sweet
chocolate pieces and Heath pieces. Bake at COMPU
BAKE #4. Cool on wire rack. Cut into 12 wedges.
Harvest Fruit Pie
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup plus 2 tablespoons vegetable shortening 37
Calories: 280 Fat: 16g.
Protein: 3.5 g. Cholesterol: 50 mg.
Carbohydrate: 32g, Sodium: 44rag,