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Recipes
FIESTA CORN BREAD
1cup All-purpose flour
1/2
cup corn meal
1/4
cup sugar
1
1/2
teaspoons baking powder
1/4
teaspoon salt
3/4
cup milk
3 tablespoons oil
1 egg, beaten
4 ounce can diced green chilies, drained
2 ounce jar, diced pimento, drained
Preheat
Convection Toaster Oven-Broiler
on Bake to 375˚F. Combine dry
ingredients, set aside. Mix wet ingredients together and stir into dry
ingredients until moist. Pour batter into a greased 8x8 -inch pan. Bake
20-25 minutes or until done.
Yield 6-8 servings
PEACH PECAN COFFEE CAKE
1
1/2
cup self-rising flour
1/2
cup sugar
1/3
cup unsalted butter, softened
1 large egg
1/2
cup milk
3 large ripe peaches, sliced
1/3
cup soft brown sugar
1/4
cup pecans broken into small pieces
1
1/2
tablespoons butter, melted
1/2
teaspoon ground cinnamon
sour cream, crème fraiche, or whipped cream to serve
Preheat
Convection Toaster Oven-Broiler
on Bake to 350˚F. Grease and
line with wax paper an 8x8-inch baking pan. Put the flour, sugar, butter,
eggs and milk into a large bowl and beat with an electric mixer for a few
minutes or until smooth. Spoon and spread batter evenly into the
prepared baking pan. Arrange the peach slices over the batter. In a small
bowl thoroughly mix the brown sugar, melted butter, pecans and
cinnamon. Sprinkle the mixture over the peaches. Bake for 40 minutes,
testing for doneness with a toothpick inserted and withdraw clean from
the center. Serve warm or cool with cream topping of choice.
Yield 9 servings
TOV211CAN_IB_18-11-04 11/19/04 5:54 PM Page 23