13
Cheddar Onion Cornbread
1
⁄
4
cup (60 ml) butter
1
1
⁄
2
cups (375 ml) chopped onion
8-ounce (225 g) container sour cream
1
1
⁄
2
cups (375 ml) grated cheddar
cheese, divided
2 eggs
In a skillet over medium high heat, sauté onions in butter until soft. Transfer to a
medium mixing bowl and let cool. Stir in sour cream and 1 cup (250 ml) of the
cheddar cheese. Set aside.
In another bowl, whisk eggs. Then add milk, muffin mix, cream corn, and pepper
sauce. Stir until mixed. Spread muffin batter into a greased 9x13-inch (23 x 33 cm)
baking pan. Dollop sour cream mixture over top of batter. Sprinkle remaining
cheddar cheese over all. Place in roaster oven and bake at 425ºF (220ºC) for 30 to
35 minutes. Let set for 5 minutes before cutting.
Desserts
Lemon Squares
1 cup (250 ml) butter
1
⁄
2
cup (125 ml) sugar
2 cups (500 ml) flour
4 eggs
2 cups (500 ml) sugar
1
⁄
2
teaspoon (2.5 ml) vanilla
Place butter and sugar in mixing bowl and beat until mixed. Add flour and mix
until blended and crumbly. Press mixture into bottom of 9x13-inch (23 x 33 cm)
baking pan. Place in roaster oven and bake at 350ºF (180ºC) for 20 minutes or
until edges just turn brown. Meanwhile in same bowl (do not need to wash) beat
eggs. Slowly add sugar then vanilla, flour, baking powder, juices, and zest. When
crust is done pour egg mixture over crust. Return to oven and bake an additional
20 to 25 minutes or until set. Cool in pan then cut into squares.
The Perfect Cheesecake
You need a springform pan for this, but cheesecakes are easy to make. The
roaster oven cooks the cheesecake with gentle heat by surrounding it with water
like the professionals do.
Butter
1
⁄
2
cup (125 ml) graham cracker crumbs
6 (8-ounce [225 g]) packages cream
cheese, room temperature
Generously butter bottom and sides of 9
1
⁄
2
inch (24 cm) springform pan. Sprinkle
crumbs evenly over bottom of pan. In a large mixing bowl beat cream cheese until
smooth. Add sugar and continue to beat until smooth. Add eggs beating well after
each addition. Stir in vanilla and lemon juice. Pour into prepared springform pan.
Cover springform pan with aluminum foil. (This prevents condensation in roaster
from dripping onto cake.) Pour 3 quarts (3 L) hot water into insert pan. Place
springform pan on rack and place in roaster. Cover and bake at 325ºF (160ºC) for
1
1
⁄
2
hours. Carefully remove and let cool, then refrigerate thoroughly before serv-
ing.
Yield: 16 to 20 servings.
1
⁄
2
cup (125 ml) flour
1 teaspoon (5 ml) baking powder
4 tablespoons (60 ml) lemon juice
2 tablespoons (30 ml) lime juice
Grated zest of 1 lemon (yellow part
of peel)
1
1
⁄
2
cups (375 ml) sugar
5 eggs
1 teaspoon (5 ml) vanilla
1 tablespoon (15 ml) lemon juice
1 cup (250 ml) milk
2 (8-ounce [225 g]) packages
corn muffin mix
15-ounce (425 g) can cream corn
3 drops hot pepper sauce
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