Raspberry Almond Squares
8 servings
INGREDIENTS
1 stick unsalted butter, room temperature
1 box yellow cake mix
1 large egg, beaten
2 tablespoons water
1/2 cup raspberry jam
1/2 cup sliced almonds, (You may add more )
METHOD
1
Set the oven temperature to 350° and set Function Selector
to “Conv/Bake”. Set Timer for 30 minutes.
2
Spray the baking pan that comes with your oven with nonstick spray.
3
In the bowl of a food processor or with a mixer combine the butter,
cake mix, and egg. Mixture should be crumbly. Remove a half cup at
this time and reserve. Add the 2 tablespoons of water. Continue mixing
until thoroughly mixed.
4
Spread the cake batter over the entire baking sheet.
5
Bake for 12 minutes.
6
Remove from oven, spread the raspberry jam over the entire cake.
Top with reserved crumbles, and sliced almonds.
7
Bake for an additional 10 minutes.
8
Remove from oven and let cool. Cut into squares.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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38
Chocolate Chip Cookies
12 servings
INGREDIENTS
1 cup walnut or pecans
1 3/4 cups cake flour
1/2 teaspoon salt
6 ounces unsalted butter, at room temperature
3/4 cup brown sugar
1/2 cup sugar
1/2 teaspoon baking soda
2 teaspoons warm water
1 egg
1 teaspoon vanilla
1 cup chocolate chips
METHOD
1
Set the oven temperature to 375° and set Function Selector
to “Conv/Bake”.
2
Arrange the nuts on the baking tray and toast for 10 minutes, turning
occasionally. Cool and chop coarsely. Set aside.
3
Sift together the flour and salt. Set aside.
4
In an electric mixer, cream the butter until light and fluffy. On low
speed, gradually add the brown and white sugars. Increase speed
and beat until well combined.
5
In a cup or a small bowl, dissolve the baking soda in the warm water
and pour into the mixture. Add the egg and vanilla and mix until
blended. With the motor off, sprinkle the nuts, chocolate chips and,
last of all, the flour around the blade. On low to medium speed, mix
just until the flour is incorporated.
6
Turn out of the bowl, wrap in plastic wrap, and chill until firm. With
lightly floured hands, shape the dough into 12 equal balls, about 3
ounces each, and arrange on the parchment-lined baking trays, 3
inches apart. Flatten each ball slightly and bake 16 minutes or until
golden brown. Let the cookies cool slightly on the baking tray, then
transfer to a rack to finish cooling.
Recipe courtesy Wolfgang Puck.
24LConvecOven&PizzaDrawer 8/25/06 12:16 PM Page 39
