OATMEAL-RAISIN COOKIES
1 cup butter or margarine, sol,rued 1 teaspoon baking soda
1 cup fi_y packed brov,'n sugar ] cup raisins
1 cup sugar 2J/5 cups quick oats
2 eggs I te_spoonsalt
I _easpoon vanilla % teaspoon cinnamon
1_ cups all-pu_ose flour
In 3Nuart mixing bowl n_ix together butter and sugars until dreamy _Add eggs and vanilla.
Combine remaining ingredient, add to batter mixture, beating until Nend_.l. Drop by
tablespoo_lMs onto mlgreased cnokie sheet. Bake in Convection Mode at 300°F for 12 m 15
minuws* o_ until ligh@ browned. Remove immediately from cc_)kie sheet Makes 3 dozen
large cookies.
*When using two racks, bake bottom rack an additional 5 minutes_
I_JDGY BROWNIES
_ 'cup butter 1 _asp_xna vanilla
3 eggs
_/acup water t V,,:cups all-purpose flour
1 ounce (1 sqaare) _/)teaspoo:t baking s(_a
unsw_u_,te_edchocolate 9_maspoon sail
1 package N oz,) semi-swat I cup chopped nuts
chocolate morseN
In 2-quart saucepan combine butter, sugar, water and unsweetened chocolate over mediam
heat. Bring just to a boil, stirring constantly, Remove from beat Stir in _m£.sweet cl_oco/ate
morsels and vaJailla m:til morsels melt and mixture is smooth_ TPansfer to 3-qua_ mixing
bowl Add eggs, one: at a time, _ating well after each addition. Add t!om-, baking soda and
sNt. Mix until well blendM_ Stir in nuts_ Spread into gma_d 13 x 9 x 2oinch baking pan,
Bake in Conv_tion Mode at 3(KI°F for 30 minutes or until knife inserted in _nter crones out
clean, Makes 3 dozxm 1 !/_°i:_ch sqnams_
PEC_dN Pim
3 eggs 1 teaspoon vanilla
1 cap (lark corn syrup % teaspc_on salt
1 cup sugar 1Vi cups pecan halves
2 tablespoons butter or t (9-ine_) unbaked pie crust
maNarine, melted
In 2-quag mixing l',owl beat eggs slightly. Mix in corn syrup, sugar, butter, vanilla and salt,
then nuts. Pour into tmbaked pie cmst_ Bake in Convecti_m Mode at 350°F for 40 to 45
_Nnutes_ (Ntling should be slightly less set in center that arouM edge.)
Makes 1 (gdnch) pie:.
NOTE: May be served wlth brandied wNp_d cream_ Make brandied whipped cream by
bmating together 1 cup heavy cream, 2 m 3 tan espoons sugar and I tgNeslx_on brandy or
Cognac unlil stiff.
APPLE PIE
2 cups all-pnrpose flour
V_,teaspoon salt
2_ cup sho:_emng, butter or
t:natgarHle
3-5 tablesp_xms c¢:,ldwater
8-9 medium baking apples.
cored, peeled and sliced
:/_ c_p sngax
2 taMespoons brown sagar
2 lablespo_>ns all-pro?use _our
I taNespo(m lemon juice
% teaspoon cinnamon
:/t teaspoon nut:n_
2 tablespoons butter _ n_argarine
In bowl stir 2 c_ps flour at:d '!a maspoon sail Cut in shortening with pastl2¢ blender or 2
knives unti_ mixture is reD' well blended _d fine crumbs fom:o Sprinlde water over
mi×mre wh::e tossing _o _noisten. N-ess dough firrnly into bull with hands. Divide dough
almos_ in half. Natten larger poman sligh@; roll out to 12-inch circle on lightly floured
surface, Fit Io_sety mu) 9-inch pie pan. Mi× together remaining ingredients except 2
tablespoons butter. Fill pastry with apple mixture and dot top with butter. Roll out
remaining pastry for top crest. Cm slits m permit steam to e_al m during baking. Trim
:!>inch beyond rim of plate, if necessary. Fold edge of both crusts m_der, seal and flnte.
Bake in C_mvecUon Mode a1375°F ['or 50 minutes or until go/den brown.
Makes I {9ulrich) &ruble crest pie.
PUMPKIN CUSTARD P_
I (9-inch) piecrust 3 eggs
1 cat_ {5.33 oz,1 evaporated milk 1 cat: (16 oz.) pumpkin
_/_cup sugar /_/_teaspoons allspice
P_erce bottom of pie crust wifl_fork, Bake pie crust in Convection M_ at 40ff>F for 8 to 10
minutes or until lightly bmw_ed. Remove pie crust. Turn temperature control knob down to
325°F. In 2oquart mixing N_wt combine e_s, evaporated milk, pumpkin, sugar and dlspice.
With electric mixer at low speed, beat until blended. P:mr into baked pie crust. Bake for 40 m
45 minutes or until knife inser_d ! inch from center comes out clean. Let cool be_bre
se_rvmg.Makes I (9-inchl pie.
LEMON MER1NGUE PIE
! cup sugar I tableslx_on baiter or margarine
o,._cup con: starch 2 drop,s yellow _i__d coloring
9_cups water (optional)
3 eggs_ _.parated I (%inch) baked pie crest
Gramd rind of I lemon % cup sugar
,_ cup lemon juice t¼ teas_mcream of tartar
In 2-qu_ saucepan rmx I cup sugar and corn starch. Stir in water and the 3 egg yolks
until bte:aded. Hea_ over low heal. stirring constantly, until mixture comes to a bdl and
boils fi._r I minute. Remove from heat. Stir iu lemon ri_d_ juice, butter and food coloring.
Cool. Preheat Convection Mode m 350_'F. Turn lemon filling imo baked p_e shell Beat
egg w_ites anti cream of tartar until foamy. Gradually _d _2mai_ing _5 cup sugar, 1
tablesp(×m at a time, beating we|l after each addition. Beat tmtil stlff tmaks form when
beater is raised. Spread meringue over filling, se_ding to edges. Bake 4 to 8 minutes or
until lightly browned. Conl at mum tetriperatnre, away from drafts. Makes 1 O-ind,) Ne.
_¢%RIATION:
LrME MERINGUE PIE
Substitate lime rind and juice for lemon rind and juice and green food coloring for ye;llow
fcz_d coloring. Makes 1 (9-iach) pie.
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