Viking RDMOR206SS Convection Cookbook - Page 43

Strawberry Puff Ring, Preserve Cake

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Strawberry Puff Ring 1/2 cup water 2 tablespoons plus 11/2 teaspoons margarine or butter 1/2 cup all-purpose flour 3 eggs 2 cups prepared vanilla pudding or 2 cups sweetened whipped cream 1 pint strawberries, rinsed, hulled and sliced Powered sugar  Makes 8 servings Place water and margarine in medium bowl. Microwave at HIGH (100%) until boiling, about 2 minutes. Blend in flour until smooth. Microwave at HIGH (100%) 1 minute. Add eggs, 1 at a time, beating well after each. Preheat oven to 375˚F. Drop dough by tablespoonfuls into 8 equal puffs touching each other in 8-inch circle onto greased round baking pan. Bake 25 minutes at 375˚F. Prick puff with sharp knife in several places to allow steam to escape. Let stand in oven 5 minutes; remove from oven to cool. Cut cooled puff ring in half. Spoon pudding into bottom half of ring; top with strawberries. Replace top half. Sprinkle with powdered sugar. Per Serving: Calories: 186 Protein: 6 g. Carbohydrate: 25 g. Fat: 8 g. Cholesterol: 111 mg. Sodium: 152 mg. Preserve Cake 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 cups sugar 3/4 cup margarine or butter, softened 4 eggs 1 cup buttermilk 1/2 teaspoon vanilla 2 cups preserves (combine 2 or more flavors) 2 cups chopped pecans  Makes 12 servings Mix flour, baking soda, allspice, cinnamon and nutmeg. Set aside. Beat sugar and margarine until light and fluffy. Add eggs, 1 at a time, beating well after each. Stir in flour mixture alternately with buttermilk, beating well after each addition until smooth. Mix vanilla, preserves and pecans together. Fold mixture into batter until thoroughly blended. Pour into grease 10-inch tube pan. Bake 50 minutes on LOW MIX. 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: 647 Protein: 8 g. Carbohydrate: 97 g. Fat: 27 g. Cholesterol: 92 mg. Sodium: 278 mg. 41

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41
Strawberry Puff Ring
²
cup water
2
tablespoons plus 1
²
teaspoons margarine or butter
²
cup all-purpose flour
3
eggs
2
cups prepared vanilla pudding or 2 cups sweetened
whipped cream
1
pint strawberries, rinsed, hulled and sliced
Powered sugar
Makes 8 servings
Place water and margarine in medium bowl. Microwave
at HIGH (100%) until boiling, about 2 minutes. Blend in
flour until smooth. Microwave at HIGH (100%) 1 minute.
Add eggs, 1 at a time, beating well after each. Preheat oven
to 375˚F. Drop dough by tablespoonfuls into 8 equal puffs
touching each other in 8-inch circle onto greased round
baking pan.
Bake 25 minutes at 375˚F. Prick puff with sharp knife in sev-
eral places to allow steam to escape. Let stand in oven 5 min-
utes; remove from oven to cool. Cut cooled puff ring in half.
Spoon pudding into bottom half of ring; top with strawber-
ries. Replace top half. Sprinkle with powdered sugar.
Per Serving:
Calories:
186
Protein:
6 g.
Carbohydrate:
25 g.
Fat:
8 g.
Cholesterol:
111 mg.
Sodium:
152 mg.
Preserve Cake
3
cups all-purpose flour
1
teaspoon baking soda
²
teaspoon ground allspice
²
teaspoon ground cinnamon
²
teaspoon ground nutmeg
2
cups sugar
±
cup margarine or butter, softened
4
eggs
1
cup buttermilk
²
teaspoon vanilla
2
cups preserves (combine 2 or more flavors)
2
cups chopped pecans
Makes 12 servings
Mix flour, baking soda, allspice, cinnamon and nutmeg. Set
aside. Beat sugar and margarine until light and fluffy. Add
eggs, 1 at a time, beating well after each. Stir in flour mixture
alternately with buttermilk, beating well after each addition
until smooth. Mix vanilla, preserves and pecans together.
Fold mixture into batter until thoroughly blended.
Pour into grease 10-inch tube pan. Bake 50 minutes on
LOW MIX. If wooden pick inserted in center does not come
out clean, let stand in oven a few minutes to complete cook-
ing. Cool 10 minutes; remove from pan. Cool completely on
wire rack.
Per Serving:
Calories:
647
Protein:
8 g.
Carbohydrate:
97 g.
Fat:
27 g.
Cholesterol:
92 mg.
Sodium:
278 mg.