Haier RTC1700SS User Manual download pdf (Page 19)

PUMPKIN’N PEAR BREAD

1 can (15 ounces) pumpkin

1

/4 cup oil

2 eggs

1 can (8.25 ounces) pears with liquid,

mashed

1

1

/4 cup brown sugar, firmly packed

4 cups flour

1

/2 teaspoon salt

2 tablespoons baking powder

1 teaspoon cinnamon

1

/4 teaspoon nutmeg

1

/4 teaspoon allspice

1

/2 cup chopped walnuts

Grease two (8

1

/2" x 4

1

/2 " x 2") loaf

pans. In a large mixing bowl combine

pumpkin, oil, eggs, pears, and brown

sugar. In another mixing bowl, combine

the remaining ingredients. Stir the dry

ingredients into the pumpkin mixture

until all the flour is incorporated. Spoon

batter into prepared pans. Place the

pans on the OVEN RACK in the lowest

position facing up. Set the oven to

375˚F. Bake for 45-50 minutes or until

a toothpick inserted in the center comes

out clean.

Makes 2 loaves

SOUR CREAM CHOCOLATE CAKE

1 box (18.5 ounces) chocolate cake mix

with pudding in the mix

1 cup sour cream

1

/3 cup water

1

/2 cup oil

4 eggs

1 cup semi-sweet chocolate morsels

Grease a 10-inch bundt pan. In a large

mixing bowl, combine all ingredients,

except chocolate chips, using a hand

mixer at low speed. Continue to mix at

medium speed for about 3 minutes. Stir

in the chips. Spoon the batter into the

prepared pan. Place the pan with the

cake on the rack in the low position

facing down. Set the oven to 350˚F.

Bake for 45-50 minutes or until a

toothpick inserted in the center comes

out clean. Remove from the oven and

allow to cool on a rack for 10 minutes.

Turn the cake onto a serving dish. Cool

and sprinkle with powdered sugar.

Makes 1 bundt cake

English

18

RTC1700SS Manual 10/2/03 4:06 PM Page 20

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