Viking VMOC Convection Cookbook - Page 19

Biscuits 50 ml 3 tbsp sugar 50 ml 4 tbsp warm water 2 packages (8 g each) active dry yeast 1000 to 1175 ml 41/2 to 5 c all-purpose flour 50 ml 3 tbsp baking powder 5 ml 1 tsp salt 5 ml 1 tsp baking soda 250 ml 1 c vegetable shortening 500 ml 2 c buttermilk  Makes 36 biscuits 1. Dissolve sugar in warm water. Sprinkle yeast over water. Set aside. Combine 1000 ml flour with remaining dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Add yeast mixture and buttermilk to dry ingredients. Mix in enough of remaining flour to form a soft dough. Knead 5 or 6 times. 2. Roll out desired amount on lightly floured surface to a little over 0.6 cm thick. Cut with floured 5 cm biscuit cutter. 3. Preheat oven to 400˚F. Place biscuits on lightly greased pan. Let rise 10 minutes. Baked at 400˚F for 10 to 12 minutes, or until golden brown. Note: Dough can be refrigerated for one week in an air-tight plastic bag. Beer Muffins 1000 ml 4 c 1 can (341 ml) 25 ml 2 tbsp biscuit baking mix beer sugar  Makes 12 muffins 1. Preheat oven to 400˚F. Combine all ingredients in large bowl. Spoon batter into twelve greased muffin cups. 2. Bake at 400˚F for 15 to 20 minutes, or until golden brown. Zucchini Muffins 1 75 ml 1/3 c 125 ml 1/2 c 375 ml 11/2 c 125 ml 1/2 c 5 ml 1 tsp 2 ml 1/2 tsp 2 ml 1/2 tsp 250 ml 1 c 125 ml 1/2 c 125 ml 1/2 c  egg vegetable oil milk all-purpose flour sugar baking powder ground cinnamon salt grated zucchini chopped walnuts raisins Makes 12 muffins 1. Combined egg, oil and milk in 500 ml measure. Combine remaining ingredients in medium bowl. Pour liquid into dry ingredients and mix until just moistened. Fill 12 greased muffin cups 2/3 full. 2. Bake 20 to 24 minutes on LOW MIX, 400˚F, or until tops spring back when touched lightly with finger. Strawberry Puff Ring 125 ml 1/2 c 25 ml 2 tbsp plus 11/2 tsp 125 ml 1/2 c 3 500 ml 2c 500 ml 1 pint water margarine or butter all-purpose flour eggs prepared vanilla pudding or sweetened whipped cream strawberry, rinsed, hulled and sliced powdered sugar  Makes 6 to 8 servings 1. 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 400˚F. Drop dough by tablespoonfuls into 8 equal puffs touching each other in 20 cm circle onto greased round pizza pan or turntable. 2. Bake 25 minutes at 400˚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. 16