RECIPES
XXIII.
Peach Crumble
METHOD
1.
2.
3.
4.
5.
Position Oven Rack on lowest rack of Curtis Stone Convection Oven. Using BAKE mode, set oven to 350°F for 45 minutes
and preheat. Coat an 8-inch round or square baking dish with butter.
In a large bowl, mix 3 tbs flour, 1/2 cup sugar, cinnamon, and pinch of salt. Add peaches, lemon juice, and vanilla and
toss to coat. Spread peach mixture evenly in prepared baking dish (do not mound peach mixture) and set aside.
In a medium bowl, mix remaining flour, 1/2 cup sugar, oats, and pinch of salt to blend. Using your fingers, rub 7 tbs butter
into flour mixture until moist clumps form. Sprinkle topping evenly over peach mixture.
Bake 45 minutes, or until juices are bubbling, fruit is tender, and topping is golden brown. If topping begins to brown
before juices are bubbling, loosely tent dish with aluminum foil.
Cool crumble for 5 minutes. Spoon into bowls and serve warm with ice cream.
Serves: 8
INGREDIENTS
Make-Ahead: Topping can be made up to 1 week ahead, covered and frozen.
7 tbs chilled unsalted butter, cut into pieces, plus more for coating
1 cup all-purpose flour, divided
1 cup sugar, divided
1/2 tsp ground cinnamon
3 1/2 lb ripe peaches (about 8), halved, pitted, cut into 1-inch-thick wedges
1 tbs fresh lemon juice
1 tsp pure vanilla extract
1/2 cup old fashioned oats
Vanilla ice cream, for serving
Prep Time: 10 minutes, plus 5 minutes cooling time
Cook Time: 45 minutes
Prep Time: 15 minutes, plus 15 minutes cooling time
Cook Time: 1 hour and 20 minutes
Banana Walnut Bread
METHOD
1.
2.
3.
4.
5.
Position Oven Rack on second lowest rack of Curtis Stone Convection Oven. Using BAKE mode, set oven to 325°F for 1 hour
and 20 minutes and preheat. Lightly spray a 9x5x3-inch loaf pan with nonstick spray.
Spread 1 1/2 cups walnuts on Oven Tray and bake for 5 minutes, or until toasted and golden brown in center. Cool nuts
and coarsely chop.
Meanwhile, in medium bowl, whisk flour, baking soda, nutmeg, cinnamon, and 1/2 tsp salt. In a large bowl, using an
electric hand mixer on medium-high speed, beat sugar and eggs 8 minutes, or until pale and thick. Gradually beat in oil.
Beat in bananas, yogurt, and vanilla. Reduce speed to low, add flour mixture, and beat just until blended. Fold toasted
walnuts into batter.
Pour batter into prepared pan. Sprinkle top with 1/2 cup walnuts. Bake 1 hour and 15 minutes, or until top is brown and
a wooden toothpick inserted into center comes out clean. If bread has browned nicely before center is done, tent bread
loosely with aluminum foil and continue baking. Cool bread in pan on Multipurpose Rack for 15 minutes.
Invert bread onto rack and turn right side up. Slice and serve warm, or cool completely before serving.
INGREDIENTS
Make-Ahead: Banana bread can be wrapped tightly and stored at room temperature for up to 3 days.
Nonstick cooking spray
2 cups walnuts, divided
1 2/3 cups all-purpose flour
1 tsp baking soda
1/2 tsp freshly grated nutmeg
1/4 tsp ground cinnamon
1 1/4 cups sugar
2 large eggs
1/2 cup canola oil
1 1/3 cups coarsely mashed ripe bananas (about 3 large)
2 tbs plain whole-milk yogurt
1 tsp pure vanilla extract
Serves: 8
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Summary of Contents for CSCOR0020
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