Viking VMOC Convection Cookbook - Page 24

Chocolate Chip Bars 550 ml 21/4 c 5 ml 1 tsp 2 ml 1/2 tsp 175 ml 3/4 c 175 ml 3/4 c 125 ml 1/2 c 125 ml 1/2 c 5 ml 1 tsp 2 1 package (350 g) 250 ml 1 c  all-purpose flour baking soda salt granulated sugar packed brown sugar margarine or butter vegetable oil vanilla eggs chocolate chips chopped nuts Makes 32 bars 1. Combine flour, soda and salt; set aside. Cream together granulated sugar, brown sugar, butter, oil and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate chips and nuts. 2. Press mixture into 2 ungreased 2 L (8 x 8 inch) square pans. Bake 20 to 25 minutes on LOW MIX, 350˚F, or until wooden pick inserted in center comes out clean. Let cool in pans. Cut into 32 squares. Baked Fruit 15 ml 125 ml 500 ml 50 ml 50 ml 125 ml 125 ml 2 to 5 ml  1 tbsp 1/2 c 2c 3 tbsp 1/4 c 1/2 c 1/2 c 1/2 to 1 tsp margarine or butter cake or cookie crumbs canned fruit halves, well drained (any combination of apricots, peaches or pears), reserve 125 ml juice margarine or butter packed brown sugar flaked coconut cake or cookie crumbs curry powder Makes 6 servings 1. Grease shallow baking dish with 15 ml margarine. Spread 125 ml crumbs in baking dish. Arrange fruit hollow side up over crumbs. Dot with 50 ml margarine. Sprinkle with brown sugar, coconut and 125 ml crumbs. Mix reserved fruit juice and curry; pour evenly over top. Cover. 2. Bake 10 minutes on HIGH MIX, 450˚F, or until golden brown. Serve warm. Carousel Crackles 250 ml 1c 250 ml 1c 75 ml 1/3 c 2 5 ml 1 tsp 250 ml 1c 5 ml 1 tsp 1 ml 1/4 tsp 125 ml 1/2 c 50 to 75 ml 1/4 to 1/3 c  semi-sweet chocolate chips packed brown sugar vegetable oil eggs vanilla all-purpose flour baking powder salt finely chopped walnuts powdered sugar Makes 48 cookiess 1. Place chocolate chips in large mixing bowl. Microwave at HIGH (100%) until melted, about 2 minutes. Blend in brown sugar and oil. Add eggs, 1 at a time, beating well after each. Stir in vanilla. Combine flour, baking powder and salt; stir into chocolate mixture. Mix in nuts. Chill dough at least 1 hour. 2. Preheat oven to 350˚F. Drop dough by rounded teaspoonfuls into powdered sugar; roll to coat. Place 5 cm apart on greased turntable or round pizza pan. Bake at 350˚F for 10 to 12 minutes. Remove from turntable; cool on wire rack. 21