Panasonic THE GENIUS NN-R687 - Manual (Page 39)

Quick Breads and Cakes
SOUR CREAM COFFEE CAKE
Va cup sugar
V
4 cup butter
IVaCUpS flour
1 cup sour cream
2 eggs
1 Va teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
’/a teaspoon salt
Topping;
Vs cup chopped walnuts
V« cup sugar
Va teaspoon cinnamon
Yield: 8 Servings
In large bowl, cream sugar and butter. Add remaining
ingredients and beat with electric mixer at low speed for 30
seconds and then medium speed for 2 minutes. Pour into
greased
8 -inch square baking dish. In separate bowl,
combine topping ingredients; sprinkle over batter.
TO COOK: Cover with wax paper. Elevate dish on inverted
glass pie plate. Cook at MEDIUM-HIGH 5'/a minutes and at
MEDIUM 5 to 5Va minutes, or until edges are dry and
toothpick inserted near center comes out clean.
TO COMPLETE: Let stand, uncovered for 10 minutes.
Serve immediately.
BANANA NUT COFFEE CAKE
'/4 cup oil
'/4 cup milk
1 egg
1 mashed ripe banana
% cup packed brown sugar
V 4 cup flour
V i cup chopped nuts
V 4 teaspoon baking powder
V 4 teaspoon salt
V 4 teaspoon baking soda
Nut Topping:
'/4 cup packed brown sugar
'/4 cup chopped nuts
2 tablespoons flour
'/•teaspoon cinnamon
1 tablespoon butter or margarine, softened
Yield: 8 Servings
In medium bowl, combine oil, milk, egg, banana, and sugar.
Add flour, nuts, baking powder, salt and baking soda; stir
just until flour is moistened. Pour into greased 8 - or 9-inch
round dish. In small bowl, prepare Nut Topping. Combine
brown sugar, nuts, flour, and cinnamon; cut in butter.
Sprinkle over batter.
TO COOK: Cover with wax paper. Cook on MEDIUM-HIGH
5Vi to
6 minutes. Cook at MEDIUM 5Vi to 6 minutes, or until
toothpick inserted near center comes out clean.
TO COMPLETE: Let stand, uncovered, 10 minutes. Store,
covered, until ready to serve.
CHERRY BRUNCH ROLLS
V> cup packed brown sugar
V> cup chopped maraschino cherries
'/4 cup flaked coconut
1 tablespoon water
'/4 teaspoon cinnamon
1 can (7.5 oz.) refrigerated biscuits
3 tablespoons butter or margarine, melted
Yield: 10 rolls
In small glass bowl, combine brown sugar, cherries,
coconut, water and cinnamon; stir. Cook at HIGH 2 to 2Vi
minutes until boiling. Pour into a greased 5-cup ring mold.
Dip each biscuit into melted butter; arrange on top of
cherries. Cook at MEDIUM-HIGH 6 to 8 minutes.
Cook at MEDIUM-HIGH 3 to 4 minutes. Let stand, covered
for 5 minutes. Invert onto serving plate. Store covered.
SOUTHERN CHEESE SPOON BREAD
Va cup yellow cornmeal
2 cups milk
Va teaspoon salt
2 eggs, beaten
1 cup (4 oz.) diced American cheese
2 tablespoons butter or margarine
Yield: 6 Servings
In medium glass bowl, combine cornmeal, milk and salt.
Cook at HIGH for 3 minutes and then at MEDIUM-HIGH for
3 to 4 minutes, or until cornmeal is thickened; stir until
smooth. Add eggs, cheese and butter, stir until cheese and
butter are almost metted. Pour into greased
8 -inch round
dish. Cover with wax paper. Cook at MEDIUM 12 to 14
minutes, or until center is almost set. Let stand 10 minutes
before serving.
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