DeLonghi AS40U - Manual (Page 13)

SALMON LOAF
Convection FAN/BAKE at 325°F
● 1 1 lb. can salmon, drained boned and flaked
● 1/4 cup plain yogurt
● 1 small onion, chopped (1/2 cup)
● 1/4 cup mayonnaise
● 1 small green papper, seeded and chopped (1/2 cup)
● 1 egg or 2 egg whites, lightly beaten
● 1/2 cup chopped celery ● 1/4 teasp. pepper
● 1/2 cup packaged dry bread crumbs
Preheat oven on FAN/BAKE at 325°F. with wire shelf
in position 1. Grease an 8- by 4inch loaf pan or dish.
In a mixing bowl combine salmon with remaining ingre-
dients. Bake 30 minutes or until loaf begins to brown
and shrink away from sides of pan or dish. To serve,
cut into slices and top each with sauce.
DILL SAUCE: Combine 1/4 cup yogurt, 1/2 cup
mayonnaise, 1/4 cup sour cream, 3/4 cup chopped
seeded cucumber, 1/4 cup minced onion and 1 teasp.
dried dill weed. Stir over low heat until warm; do not
boil or it will separate.
MARIAN’S PLUM TORTE
Convection FAN/BAKE at 325°F
● 3/4 cup sugar ● 2 eggs
● 1/2 cup (1 stick) butter or margarine
● 24 halves pitted purple Italian prune plums
● 1 cup flour
● 1 teasp. baking powder ● 1/4 teasp. salt
● Sugar, lemon juice, cinnamon for topping
Preheat oven on FAN/BAKE at 325°F. with wire shelf
in position 1. Cream sugar and butter in a medium-
sized bowl. Add flour, baking powder, salt and eggs
and beat with spoon or mixer until well combined.
Spread batter in 8- or 9inch spring form pan. Place
plum halves, skin side up, on top of batter in concentric
circles. Sprinkle lightly with sugar, lemon juice and cin-
namon, amounts depending on taste and tartness of
fruit.
Bake 25 to 30 minutes or until golden brown. (Plums
will partially sink in cake batter). Cool 10 minutes, then
remove side of pan, loosening edge of cake with a
small spatula. Serve warm, plain or with whipped or
ice cream.
APPLE CRUMB DESSERT
Convection FAN/BAKE 325°F
● 4 cups sliced peeled apples
● Pinch salt ● 1 - 2 tablesp. lemon juice
● 1 teasp. baking powder ● Ground cinnamon
● 1 egg ● 1 cup flour
● 4 tablesp. melted butter or margarine
● 1 cup sugar
Preheat oven on FAN/BAKE at 325°F. Arrange
apple slices in an 8- or 9inch square cake pan or
dish. Sprinkle with lemon juice and cinnamon to
taste.
In a medium size bowl combine flour, sugar, salt
and baking powder. Break egg into flour mixture
and mix lightly with a fork or by hand until egg is
evenly distributed.
Sprinkle over the apples; pour the melted butter
or margarine over the crumb topping. Bake for
30 minutes or until topping is lightly browned
and apples are tender. Serve warm or cold.
COTTAGE CHEESECAKE
Traditional BAKE 350°F
CRUST
●
1 cup graham cracker crumbs
● 3 tablesp. sugar
● 1/3 cup butter or margarine, melted
FILLING
●
2 eggs ● 2 tablesp. lemon juice
● 1 teasp. grated lemon rind
● 1/2 cup light cream or half & half
● 1/2 cup sugar
● 1 1/2 cups cottage cheese
● 1/2 teaspoon vanilla ● 2 tablesp. flour
● Cinnamon ● 1/8 teasp. salt
Preheat oven on BAKE at 350°F. with shelf in position
1. In mixing bowl combine crumbs, butter or margarine
and 3 tablesp. sugar. Line bottom and sides of 8-inch
layer cake pan with the mixture, pressing firmly in
place. Chill.
Put filling ingredients, except cinnamon, in electric blen-
der or food processor and blend until smooth. Pour into
chilled crust. Sprinkle top lightly with cinnamon. Bake
40 to 45 minutes or until firm. Cool, then chill.
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