WestBend 87906 Instruction Manual - Page 10
Carrot Cake - 6 Qt., Cranberry Nut Bread - 6 Qt., Western Omelet Casserole
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Carrot Cake - 6 Qt. 2 cups Flour 1 cup Vegetable oil 2 cups Sugar 4 Eggs 1 tsp. Baking soda 3 cups Grated carrots 1 tsp. Salt 1 tsp. Cinnamon 1. Grease bottom only of a 9 x 5-inch or 8 x 4-inch loaf pan with solid hydrogenated shortening. Dust with flour and shake out excess. Set covered cooking vessel on base and preheat at "HIGH" while mixing ingredients. 2. In mixing bowl, sift flour, sugar, baking soda and salt. Add vegetable oil and stir until ingredients are moistened. Add eggs one at a time, beating well after each egg is added. Stir in grated carrots and cinnamon until evenly mixed. Pour batter into pan. Place pan in cooking vessel. 3. Cover and bake at "HIGH" for 2 hours. Do not remove cover during this time. To test for doneness at end of recommended baking time, insert a metal cake tester in several places including center of cake. If cake tester comes out clean, cake is done. If batter clings to cake tester, continue baking in 15-minute intervals. Remove cake from pan and cool on rack. Frost with softened cream cheese, if desired. Makes a 1½-pound cake. Cranberry Nut Bread - 6 Qt. 2 cups (8oz) fresh or frozen cranberries ½ tsp. Salt ½ cup Walnuts 6 tbsp. Butter or margarine 2 cups Flour 1 Egg 1 cup Sugar 1 tbsp. Grated orange peel 1½ tsp. Baking powder ½ cup Orange juice ½ tsp. Baking soda 1. Grease 9 x 5-inch or 8 x 4-inch loaf pan with solid hydrogenated shortening. Dust with flour and shake out excess. Set covered cooking vessel on base and preheat at "HIGH" while mixing ingredients. 2. Grind cranberries and walnuts with coarse blade of food chopper. In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter or margarine to form a coarse mixture. Make an indentation in mixture and add egg, orange peel and orange juice. Beat only until lumps disappear. Add chopped cranberries and walnuts. Stir until evenly mixed. Pour batter into pan. Place pan in cooking vessel. 3. Cover and bake at "HIGH" for 3 hours. Do not remove cover during this time. To test for doneness at end of recommended baking time, insert a metal cake tester in several places including center of bread. If cake tester comes out clean, bread is done. If batter clings to cake tester, continue baking for 15-minute intervals. Remove bread from pan and cool on rack. Makes a 1½-pound loaf. Western Omelet Casserole 1 bag (32 oz.) Frozen shredded hash 1 ½ cup Shredded cheddar or Jack brown potatoes cheese 1 lb. Bacon sliced, cooked, and drained 1 cup Milk 1 med. Sweet onion, diced 1 tsp. Salt 1 Green bell pepper, diced Pepper (to taste) 1 dozen Eggs 1. Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Add another 2 to 3 layers, ending with a layer of cheese. Note: precooked sausage or cubed ham may be used in place of bacon. 2. Beat the eggs, milk and salt & pepper together. Pour over the layers in the slow cooker and cover. Cook for 10-12 hours on "LOW" or 3-5 hours on "HIGH". English - 10