Sharp R-820BW R-820BK/BW Microwave Operation Manual - Page 38
Sour Cream Pound Cake, Chocolate Chip Banana, Crumb Loaf, Classic Cranberry Tea
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BAKING RECIPES Chocolate Chip Banana Crumb Loaf 1 package (14 ounces) banana bread mix or banana muffin mix 3/4 cup semisweet chocolate mini morsels ingredients to complete mix Crumb Topping: 1/2 cup chopped walnuts 1/2 cup all-purpose flour 2 tablespoons granulated sugar 2 tablespoons packed brown sugar 1/4 cup margarine or butter Makes 12 servings Preheat oven to 350°F. Grease and flour 9 x 5-inch loaf pan. For easy removal of finished loaf, place a 21/2 x 16-inch strip of wax paper lengthwise in pan with both ends extending above top of pan. Combine mix and morsels. Prepare bread mix according to package directions or muffin mix according to loaf pan directions. Pour into prepared pan. Combine remaining dry ingredients in small bowl. Cut in margarine until mixture resembles coarse crumbs. Top batter with this mixture. Bake 55 to 65 minutes at 350°F. If wooden pick inserted in center does not come out clean, let stand in oven a few minutes to complete cooking. Cool 5 minutes; remove from pan by lifting both ends of wax paper. Cool completely on wire rack. Per Serving: Calories: Protein: Carbohydrate: 338 4 g. 40 g. Fat: Cholesterol: Sodium: 19 g. 46 mg. 245 mg. Sour Cream Pound Cake 4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups sugar 1 cup margarine or butter, softened 4 eggs 1 teaspoon vanilla 2 cups dairy sour cream 1/2 cup sugar 1/4 cup finely chopped walnuts 2 tablespoons ground cinnamon Makes 12 servings Preheat oven using CONVEC #3. Mix flour, baking powder, baking soda and salt in medium bowl. Set aside. Beat 2 cups sugar and the margarine until light and fluffy. Add eggs, one at a time, beating well after each. Mix in vanilla. Stir in flour mixture alternately with sour cream, beating after each addition until smooth. Set aside. Combine 1/2 cup sugar, the nuts and cinnamon. Pour half the batter into well-greased 10-inch tube pan; sprinkle with half of filling. Repeat with remaining batter and filling. Bake 60 minutes on CONVEC #3. If wooden pick inserted in center does not come out clean, let stand in oven a few minutes to complete cooking. Cool 10 minutes; remove from pan. Cool completely on wire rack. Per Serving: Calories: Protein: Carbohydrate: 586 Fat: 8 g. Cholesterol: 77 g. Sodium: 28 g. 109 mg. 456 mg. Classic Cranberry Tea Cake 3/4 cup margarine or butter, softened 11/2 cups sugar 3 eggs 21/2 teaspoons almond extract 3 cups all-purpose flour 11/2 teaspoons baking powder 11/2 teaspoons baking soda 3/4 teaspoon salt 11/2 cups sour cream 3/4 cup canned whole berry cranberry sauce Makes 16 servings Preheat oven using CONVEC #3. Thoroughly grease and flour 12-cup fluted bundt cake pan. With an electric mixer, beat margarine. Gradually add sugar and beat until fluffy. Add eggs, one at a time, beating well after each addition. Add extract. Sift dry ingredients together and add alternately with the sour cream. Fold in cranberries. Pour into prepared pan and bake 50 to 60 minutes on CONVEC #3 or until wooden pick inserted in center comes out clean. Allow to cool on counter 30 minutes. Turn out onto plate and allow to finish cooling before glazing. Glaze: 3/4 cup powdered sugar 1/2 teaspoon almond extract 2 teaspoons warm water 1/4 cup toasted sliced almonds Combine first 3 ingredients. Drizzle on cake and top with almonds. Per Serving: Calories: Protein: Carbohydrate: 350 Fat: 5 g. Cholesterol: 48 g. Sodium: 16 g. 62 mg. 360 mg. 36