cookbook

RECIPES • DESSERTS AND SWEETS 43
RECIPES
Pumpkin Pie
PREP TIME: Approximately 15 minutes
COOK TIME: TurboChef : 20 to 30 minutes
Conventional : 1 to 1-1/2 hours
Pumpkin is a hard-skinned squash whose  avor is often less
impressive than its  amboyant exterior. Never mind—canned
pumpkin, usually processed from butternut or other  avorful
squash, makes this pie utterly delicious.
1. Select “Cookbooks” on the touchscreen. Select “Desserts &
Sweets” followed by “Pumpkin Pie” and “9-Inch” or “Deep-Dish.”
Press “Preheat” to begin the preheat cycle.
2. In a small bowl, mix sugar, salt, cinnamon, ginger, cloves, and
nutmeg.
3. In a large bowl, beat eggs. Stir in pumpkin and add sugar and
spice mixture. Stirring constantly with a whisk, gradually add
evaporated milk.
4. Form a pie crust into a 9 x 1-1/4 -inch metal pie tin or use two
pie crusts and roll out to make about a 12-inch shell that  ts
into 10 x 2-inch a pie pan. Add the batter and place pie in the
oven.
5. Press “Start” and bake under “Pumpkin Pie” for 20 minutes
(9-inch) to 30 minutes (deep-dish). Insert a knife or toothpick
into the pie’s center to check for doneness—it should come out
clean. If needed, use the “Cook More” function to add
additional cooking time. Cool for 1 to 2 hours. Serve at room
temperature within 2 to 4 hours of baking. Refrigerate
leftovers.
Yield: 6 servings for 9-inch pie or 10 servings for deep-
dish pie
Cranberry-Orange Mini Loaves
PREP TIME: Approximately 15 minutes
COOK TIME: TurboChef : 9 minutes
Conventional : 1 hour
This makes a perfect hostess or holiday gift. It’s a lovely sweet to
serve with afternoon or morning tea, and with a little ice cream,
well, it’s a  ne dessert.
1. Select “Cookbooks” on the touchscreen. Select “Desserts &
Sweets” followed by “Cranberry-Orange Mini Loaves” and press
“Preheat” to begin the preheat cycle.
2. In a large bowl combine  our, salt, baking soda, baking
powder, and sugar.
3. Combine orange peel, orange juice, oil, and boiling water
in a small bowl.
4. Blend liquid mixture into the dry ingredients. Once blended,
add the egg and beat well. Fold in the cranberries and nuts.
5. Pour batter into 2 greased 3-1/2 x 5-3/4 x 2-1/4-inch mini loaf
pans and place in the oven. Press “Start” and bake under
“Cranberry-Orange Mini Loaves” for 9 minutes or until browned
on the outside and cooked in the center. Test for doneness by
inserting a toothpick in the center of the bread, if it comes out
clean, the bread is done. Allow the fully baked loaves to cool 10
minutes before removing from pans. These mini loaves will
keep up to 2 days.
Yield: 6 to 8 servings
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon grated nutmeg
2 large eggs
1 15-ounce can pure pumpkin
1 12-ounce can evaporated milk
1 9-inch unbaked prepared
pie crust
9INCH
1-1/4 cups white sugar
3/4 teaspoon salt
1-1/2 teaspoons ground
cinnamon
1-1/2 teaspoons ground ginger
3/4 teaspoon ground cloves
3/4 teaspoon grated nutmeg
3 large eggs
1-1/2 15-ounce cans pure
pumpkin (22½ ounces)
1-1/2 12-ounce cans
evaporated milk (18 ounces)
2 9-inch unbaked prepared
pie crusts
DEEP DISH
2 cups unbleached  our
1/2 teaspoon salt
1/2 teaspoon baking soda
1-1/2 teaspoons baking powder
1 cup sugar
grated peel from 1 orange
1/2 cup orange juice
2 tablespoons canola oil
1/4 cup boiling water
1 large egg
1 cup chopped cranberries
1 cup chopped walnuts
INGREDIENTS