Viking RDMOR206SS Convection Cookbook - Page 45

Raspberry Oatmeal Bar Cookies 1 package (18.25-18.5 ounces) yellow cake mix 21/4 cups quick-cooking oatmeal 1/2 cup butter or margarine, melted 1 (12 oz.) jar of raspberry jam 2 tablespoons of water 2 tablespoons of sliced almonds  Makes 32 bars Combine cake mix with oatmeal. Stir in melted butter until mixture is crumbly. Firmly press about 3 cups of mixture in a 13x9x2 pan. Combine remaining mixture with almonds and reserve for later use. Combine jam and water; spoon over crumb mixture in pan, spreading evenly. Top jam with remaining cake and almond mixture. Set oven for turntable off. Bake for 20 minutes at *LOW MIX 350˚F. or until cookies are no longer moist in the center. Cool in pan before cutting into bars. * Necessary to change temperature on LOW MIX. Per Serving: Calories: 146 Protein: 183 g. Carbohydrate: 24 g. Fat: 5 g. Cholesterol: 8 mg. Sodium: 135 mg. Biscuits 5 cups all-purpose flour 3 tablespoons baking powder 3 tablespoons sugar 1 teaspoon salt 1 teaspoon baking soda 1 cup vegetable shortening 2 packages active dry yeast 2 to 4 tablespoons warm water 2 cups buttermilk  Makes 7 dozen biscuits Combine dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Dissolve yeast in warm water. Add dissolved yeast and buttermilk to dry ingredients; mix well. Roll out desired amount on lightly floured surface to a little over 1/4 inch thick. Cut with floured 2-inch biscuit cutter. Preheat oven to 375˚F. Place biscuits on lightly greased baking pans. Let rise 10 minutes. Bake at 375˚F. 10 to 12 minutes or until golden brown. Note: Dough can be refrigerated 1 week in an air-tight plastic bag. Per Serving: Calories: 54 Protein: 1 g. Carbohydrate: 7 g. Fat: 3 g. Cholesterol: - Sodium: 78 mg. 43