serrated knife and start on the outer edge, work-
ing your way towards the center. Cheesecakes
need to be chilled before cutting; use a thin,
sharp knife, warmed first with hot water. Do not
use water to warm the knife when cutting
chocolate — it will discolor the cheesecake.
The puddings will yield eight generous servings,
pie fillings will fill a 8-inch to 9-inch pie dish,
and the candy will fill a 9-inch x 13-inch pan.
The toppings for these desserts are not made in
the Bread & Dessert Maker. They should be pre-
pared following the instructions with the recipe.
At 1:48 remaining, the bread machine will
beep twice. At this time, to assist the machine
in picking up unmixed ingredients adhering to
the pan, use a plastic or rubber spatula and
push down along the sides and bottom corners
of the pan. Be careful to stay around the outer
edges of the pan because the kneading blade
will continue to turn during this time.
At 1:20 remaining, the bread machine will
beep 4 times. Some recipes have additional
ingredients to be added at this time. The spe-
cial instructions to prepare them are listed
below the ingredients, follow them closely for
best results.
The dessert program cannot be delayed. For a
successful dessert, stirring at 1:48 is essential.
43.
Be sure to carefully read the Use and Care
Guide, as well as the hints at the beginning of
each of the different recipe sections. The first
recipe in each section also includes “step by
step” instructions to get you started.
These recipes have been specifically formu-
lated for your Corner Bakery® Bread & Dessert
Maker. Do not increase or decrease the size of
the recipe. If you increase the recipe, it may
not bake thoroughly or may overflow into the
inner case. If you decrease the size, it may not
mix and will over cook. Do not be alarmed
that the desserts do not fill up the whole pan
like your loaf of bread. The moist, dense cakes
will range from 3 inches to 5 inches tall with a
pound cake-like texture. Refer to the Use and
Care Guide for general measuring instructions.
Make plans several hours ahead to make your
dessert for your meal — especially if you want
cheesecake — so you will have your pan free
for a fresh loaf of bread. After cooking your
dessert, allow your machine to cool down 30
minutes before making bread.
Cakes will yield 8 - 10 servings each depending
how they are cut. They may be cut into pie-
shaped pieces, cut into thirds sideways and
lengthwise, or cut down the middle and sliced
into 1-inch thick pieces. For regular cakes, use a
In addition, the majority of these recipes con-
tain perishable ingredients which could spoil if
the delay timer is used.
Loosening Your Cake
Use oven mitts to remove the pan from the
machine, and then use a thin plastic or rubber
spatula to gently loosen the cake from the
sides of the pan. Since this is the most likely
time for the dessert to crumble, be careful.
Loosening Your Cheesecake
Allow a cheesecake to remain in the Bread &
Dessert Maker for 1 hour after the program has
finished in order to firm it up. Use oven mitts
to remove the pan from the machine. Using a
plastic or rubber spatula, gently loosen the
cheesecake from the sides of the pan. Allow to
cool in pan on a heat-resistant surface for 1
hour. Place the pan with cheesecake in the
refrigerator for 5 hours to allow it to firm up.
Remove from the refrigerator, gently loosen
the cheesecake from the sides and turn upside
down to remove.
Helpful Hints for All Desserts
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