Viking VCSO210SS Convection Cookbook - Page 46

Very Berry Bundt Cake Good Source of Fiber This is THE cake for any special event-birthday, shower, graduation, whatever. But it's easy enough so you can make it this weekend, just to celebrate your new Viking Combi Steam/Convect™ Oven. And because you can use fresh or frozen fruit, it works all year 'round. Makes 12 servings 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1⁄4 teaspoon salt 1 cup sugar 3⁄4 cup buttermilk 2 eggs 1⁄4 cup oil 1 cup fresh or frozen unsweetened raspberries 1 cup fresh or frozen unsweetened blueberries Glaze 1 cup confectioners' sugar 2 - 3 tablespoons lemon juice Spray a 10-cup Bundt pan with nonstick cooking spray. Set aside. Touch Convection and then program the oven for BAKE OR ROAST, WITH PREHEAT, ONE LEVEL, 350˚F and 35 minutes. Press START to begin preheating. In large mixing bowl, stir together flour, baking powder, baking soda and salt. In medium mixing bowl, beat together sugar, buttermilk, eggs and oil until well blended. Stir buttermilk mixture into flour mixture until smooth. Stir in raspberries and blueberries. Turn into prepared pan. Place Bundt pan in baking tray. Place all on the lower level in preheated oven. Press START. Cool on rack for 5 minutes. Loosen edges with tip of a sharp knife. Turn out onto rack. Cool. Glaze: In medium bowl, stir together confectioners' sugar and lemon juice. Spoon or drizzle glaze over cooled cake. Nutritional analysis per serving: Calories: 250 Cholesterol: 35 mg Fat: 6 g Sodium: 320 mg Carbohydrate: 47 g Protein: 4 g Apple Berry Pie Low Good Source Sodium of Fiber How can you improve on apple pie? With this wonderful combination of orange, apples, cranberries and walnuts, topped with a buttery, almond scented layer, that's how. You can use almost any apple you wish: Gala, Fuji, Pink Lady, Golden Delicious, Cameo, Braeburn or your local favorite. Makes 8 servings 1 large orange 1⁄3 cup sugar 1 pound apples, quartered and cored (about 3 medium) 1 cup dried cranberries 1⁄4 cup walnuts Topping 1⁄4 cup sugar 1 egg 1⁄2 cup all-purpose flour 1⁄2 cup butter, melted 1⁄2 teaspoon vanilla 1⁄8 teaspoon salt several drops almond extract Touch Convection and then program the oven for BAKE OR ROAST, WITH PREHEAT, ONE LEVEL, 375˚F and 40 minutes. Press START to begin preheating. Spray a 9-inch glass pie plate with nonstick cooking spray. Set aside. Using a vegetable peeler, cut 10 strips of only the orange portion of the orange peel. Reserve 4 strips for the topping. Place 6 of the peel strips in food processor fitted with metal blade along with 1⁄3 cup sugar and process until peel is finely chopped. Add apple quarters, cranberries and walnuts and pulse on and off until coarsely chopped. Turn into prepared pie plate. Topping: Process the reserved 4 strips of orange peel with the 1⁄4 cup sugar until finely chopped. Add egg, flour, melted butter, vanilla, salt and almond extract and process just until smooth. Spread batter evenly over fruit mixture. Place pie plate in baking tray. Place all on lower level in the preheated oven. Press START. Nutritional analysis per serving: Calories: 300 Cholesterol: 55 mg Fat: 15 g Sodium: 125 mg Carbohydrate: 42 g Protein: 2 g 34