Viking VMOR Convection Cookbook - Page 47

Chocolate Chip Banana Crumb Loaf 1 package (14 ounces) banana bread mix or banana muffin mix 3/4 cup semisweet chocolate mini morsels Ingredients to complete mix Crumb Topping: 1/2 cup chopped walnuts 1/2 cup all-purpose flour 2 tablespoons granulated sugar 2 tablespoons packed brown sugar 1/4 cup margarine or butter  Makes 12 servings Grease and flour 9x5-inch loaf pan. For easy removal of fin- ished loaf, place a 21/2 x16-inch strip of wax paper lengthwise in pan with both ends extending above top of pan. Combine mix and morsels. Prepare bread mix according to package directions or muffin mix according to loaf pan directions. Pour into prepared pan. Combine remaining dry ingredients in small bowl. Cut in margarine until mixture resembles coarse crumbs. Top batter with this mixture. Bake 35 to 40 minutes on low rack on LOW MIX. 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 by lifting both ends of wax paper. Cool completely on wire rack. Per Serving: Calories: 338 Protein: 4 g. Carbohydrate: 40 g. Fat: 19 g. Cholesterol: 46 mg. Sodium: 245 mg. Caraway Rolls 1 package active dry yeast 1/4 cup warm water 1 cup cottage cheese 2 tablespoons sugar 1 tablespoon caraway seed 1 teaspoon salt 1/4 teaspoon baking soda 1 egg, slightly beaten 2 cups all-purpose flour  Makes 1 dozen rolls Dissolve yeast in warm water in large bowl. Microwave cottage cheese at HIGH (100%) until cheese is lukewarm, about 20 seconds; add to yeast mixture. Stir in sugar, caraway seed, salt, soda and egg. Slowly add flour, mixing until dough cleans bowl. Cover with damp cloth. Place in oven. Let rise at 100˚F. until double in bulk, 30 to 45 minutes. Stir down dough. Divide among two 6-cup greased medium muffin pans. Let rise at 100˚F. until double in bulk, about 20 minutes. Bake 15 minutes on LOW MIX or until tops spring back when touched lightly with finger. Per Serving: Calories: 116 Protein: 5 g. Carbohydrate: 19 g. Fat: 2 g. Cholesterol: 26 mg. Sodium: 287 mg. Zucchini Muffins 11/2 cups all-purpose flour 1/2 cup sugar 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup grated zucchini 1/2 cup chopped walnuts 1/2 cup raisins 1 egg 1/3 cup vegetable oil  Makes 1 dozen muffins Combined dry ingredients in medium bowl. Mix in remaining ingredients until just moistened. Spoon batter into greased medium muffin pans. Bake 20 to 24 minutes on *LOW MIX 375˚F. or until tops spring back when touched lightly with finger. * Necessary to change temperature on LOW MIX. Per Serving: Calories: 204 Protein: 3 g. Carbohydrate: 26 g. Fat: 10 g. Cholesterol: 23 mg. Sodium: 125 mg. 45