Black & Decker All-in-One Pro B1650 Manuel D'utilisation page 32

CHERRY CHEESE COFFEECAKE
American
1/2 cup
1/2 cup
2
1/3 cup
1/3 cup
2 tsp.
1 tsp.
1/3 cup toasted, chopped almonds 1/3 cup
4 cups
1 tsp.
CHEESE FILLING (FOR ABOVE ):
2 (250g) pkg.
1/3 cup
2 tbsp.
2 tbsp.
1 cup
2 tbsp. toasted, sliced almonds
1. Measure first 10 ingredients in order listed into Baking Pan.
2. Insert Baking Pan into oven chamber,twist to secure.Close lid.
3. Select: Dough/Pasta Setting.
4. Press Start - There will be a 25-minute preheat delay before
mixing begins.
5. When cycle is complete, remove dough from machine to a
lightly floured surface. Divide dough into 2 equal portions.
Place each portion into 2 greased 9-inch (23 cm) round cake
pans. Grease top of batter and spread evenly onto bottom
and sides of pans.
6. Spread half of Cheese Filling in center of batter in each pan.
7. Let rise in warm, draft-free place until doubled in size, about
30 minutes.
8. Bake at 350°F* (177°C) for 25-30 minutes or until done.
Remove from pans onto wire racks.
9. Spread evenly 1 cup cherry filling or cherry jam over each
coffeecake. Decorate with extra toasted sliced almonds.
Yield: 2 coffeecakes.
Time:3:50 hrs
* If using dark Teflon or Pyrex pans, lower oven temperature to 325°F (163°C).
* In U.S., use Bread Flour; in Canada, use either Bread Flour or
All-Purpose Flour.
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Treats For Every Age
milk
water
eggs, beaten
butter, cut in pieces
sugar
grated lemon rind
salt
white flour*
yeast
cream cheese,softened
sugar
flour
milk
FILLING:
Cherry Pie filling
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UPSIDE-DOWN PECAN BUNS
Canadian American
1/2 cup 1-1/4 cups
1/2 cup 3 tbsp.
2 1
1/3 cup 2 tbsp.
1/3 cup 1/4 cup
2 tsp. 1-1/4 tsp.
1 tsp. 4-1/3 cups
1-1/4 tsp.
3-3/4 cups
1 tsp.
1/4 cup
2/3 cup
2 (250g) pkg. 3 tbsp.
1/3 cup 3/4 cup
2 tbsp.
2 tbsp.
3 tbsp.
2/3 cup
1 cup 1 tbsp.
2 tbsp. 3/4 cup
1. Measure first 8 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber,twist to secure.Close lid.
3. Select: Dough/Pasta Setting.
4. Press Start - There will be a 25-minute preheat delay before
mixing begins.
5. Meanwhile,prepare syrup (recipe above).Boil together butter,water
and brown sugar for 1 minute.Immediately,pour into a 9 x 13-inch
(23 cm x 33 cm) pan; tilt pan to cover bottom evenly. Arrange
pecans,flat side up,on syrup.
6. When cycle is complete,remove dough from machine to a lightly
floured surface.If necessary,knead in enough flour to make dough
easy to handle.Roll dough into a 12 x 18-inch (30 cm x 46 cm)
rectangle.Brush with melted butter.Sprinkle evenly with a mixture
of brown sugar and ground cinnamon.Sprinkle chopped pecans on
top.Starting at large side,roll up jelly-roll fashion.Pinch edge to seal.
Cut roll into 12 equal pieces.Place over Syrup.Cover and let rise 30
minutes or until double in volume.Remove cover.
7. Bake at 375°F (191°C) for 35 minutes.Loosen edges and invert onto
serving tray.
Yield: Makes 12 buns
Time:3:50 hrs
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water
skim milk powder
egg, beaten
butter
sugar
salt
white flour*
yeast
BROWN SUGAR-NUT SYRUP:
butter
brown sugar, packed
water
pecan halves
FILLING:
melted butter
brown sugar, packed
ground cinnamon
chopped pecans
Canadian
1-1/4 cups
3 tbsp.
1
2 tbsp.
1/4 cup
1-1/4 tsp.
4-1/4 cups
1-1/4 tsp.
1/4 cup
2/3 cup
3 tbsp.
3/4 cup
3 tbsp.
2/3 cup
1 tbsp.
3/4 cup