Viking VMOC206SS Convection Cookbook - Page 20

Onion-Cheese Bread 1 medium 15 ml 1 tbsp 375 ml 11/2 c 125 ml 1/2 c 1 125 ml 1/2 c 15 ml 1 tbsp 25 ml 2 tbsp 125 ml 1/2 c onion, chopped (about 125 ml) margarine or butter biscuit baking mix milk egg, well beaten shredded sharp Cheddar cheese dried parsley flakes margarine or butter shredded sharp Cheddar cheese  Makes 6 to 8 muffins 1. Combine onion and 15 ml margarine in small bowl. Microwave at HIGH (100%) until onion is tender, about 2 minutes. Set onion aside. 2. Preheat oven to 400˚F. Mix baking mix, milk and egg until just moistened in medium bowl. Stir in onion, 125 ml cheese and parsley. Spread in greased 2 L (8 x 8 inch) square baking pan, 8 x 8 inches. Dot with 25 ml margarine; sprinkle with 125 ml cheese. Bake until wooden pick inserted in center comes out clean, about 20 minutes. Orange Nut Bread 500 ml 2 c 10 ml 2 tsp 5 ml 1 tsp 125 ml 1/2 c 125 ml 1/2 c 1 75 ml 1/4 c 125 ml 1/2 c 15 ml 1 tbsp 25 ml 2 tbsp 125 ml 1/2 c  all-purpose flour baking powder salt packed brown sugar orange marmalade egg, well beaten milk orange juice grated orange peel margarine or butter, melted chopped walnuts Makes 8 to 10 servings 1. Mix flour, baking powder and salt in large bowl. Mix in brown sugar, marmalade, egg and milk until smooth. Stir in orange juice, orange peel and margarine until just mixed. Stir in nuts. Pour into greased 1.5 L (8 x 4 inch) loaf pan. 2. Bake 30 to 35 minutes on LOW MIX, 350˚F. If wooden pick inserted in center does not come out clean, let stand in oven a few minutes to complete cooking. Cool 5 minutes; remove from pan. Cool completely on wire rack. 17