#Cusinart convection oven

[robbybirdy]

Summertime Baking Series #3- Crisps

Summertime baking therapy - #3 Crisps

Hello everybirdie!

Today we are going to be doing one of my simplest recipes that I know by heart. Fruit crisp. It is a staple dessert in my house. especially if we have an abundance of one particular fruit. Usually apples, but today it is frozen blueberries.

Its so simple. You are going to need: Fruit filling • fruit that you need to eat right away so it doesn't go bad. ( I have used apples, pears, and now with thus recipe blueberries) • sugar • flour For the topping: • Brown sugar • oatmeal • flour • Spices (cinnamon, nutmeg, any other spice that will go with your fruit.

The reason I didn't give any measurements with the recipe is because each dish is going to be different. You really just have to eyeball it.

So we are going to be using the Cusinart Toaster Convection oven for this recipe. You could easily use the regular oven for this. However I wanted to stay true yo the series. So I baked it in the Convection oven.

I greased a square 9x9 pan with nonstick spray. And preheated the convection oven to 325 F ( for a regular oven it would be 350 F.)

Now for the time… This is actually kinda the tricky part of working with a convection oven, you have to reduce the time but at the same time you don't want to serve raw dessert. Yes, technically you could serve this raw and slightly get away with it. But them the topping would be crunchy. So bake this for about 10 MINUTES it's and the check on it, if you think it needs more time then add it. Like a wise woman once told me (my mom) " you can always add time you can't subtract it. Always go with the lowest number on the box then add time if it needs. "

I love this dish. It is not just a summer dish thougn. I'm always putting an apple crisp together in the middle of winter because apples are easy to get fresh where I live. I have also been known to do this recipe.with canned and frozen fruits.

I hope that you like this recipe. Feel free to.check out my other recipes.

Almonds to Zucchini :

[gadgetgets]

Cuisinart AirFryer, Convection Toaster Oven, Silver

Cuisinart AirFryer, Convection Toaster Oven, Silver

$199.00 $159.99  in stock

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Amazon.com

as of June 1, 2020 12:17 am

Features

1800-Watts with 7 functions: air fry, convection bake, convection broil, bake, broil, Warm, toast

0. 6 cubic foot non-stick interior with oven light. Dimensions (L x W x H): 15. 50 x 16. 00 x 14. 00 inches

Capacity: toast 6 slices of bread, air fry 3lbs of chicken wings, bake a 12-inch pizza or roast a 4 pound chicken

Adjustable thermostat with 60-minute timer/auto shutoff, toast shade selector-timer.UC Cubic Feet: 3.249 lb

Includes: oven rack, baking pan, air fryer rack/basket. Mc cubic feet: 3. 390

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[whatchamagadget]

Cuisinart Air Fryer Toaster Oven

I'm not showing you Cusinart's AirFryer Toaster Oven because it's one of Oprah's Favorite Things for 2017...or because I spent any time at all browsing Oprah's Favorite Things for 2017. I'm showing it to you because it can cook a 12" pizza and toast 6 Pop-Tarts at the same time! And with little to no oil, and little to no risk that I'm going to spill a vat of oil, or light my kitchen on fire with it, the AirFryer portion of the toaster oven can make me up some fish & chips. Fried chicken. Toasted ravioli, my St. Louis friends!

The 1800-watt Air Fryer Toaster Oven attempts mastery of 7 different functions within its 0.6-cubic-foot nonstick interior: air fry; convection bake, convection broil; standard bake; standard broil; warm; and toast. In air fry mode, it blasts ultra-hot air onto up to 3 pounds of meat, potatoes, or breaded Oreos to crisp them up without a ton of added grease, fat, and calories.

Cuisinart's countertop oven also has the capacity to roast a 4-pound chicken or bake a batch of cookies on its removable and adjustable oven rack and baking pan. The Air Fryer Toaster Oven also comes with an air fryer rack / basket and a 40-ounce olive oil spray bottle.

[robbybirdy]

Summertime Baking #5 Best Ever Zucchini Bread

Hello every birdie. Today we are going to be making something that every cookbook has at least one recipe for, zucchini bread. For me, zucchini bread is very nostalgic. My mom uses to make it a lot in the beginning part of school (when zucchinis are more typically associated with being the size of logs.) My mom's recipe came from the Betty Crocker Cookbook. And I find that recipe is my favorite. But as my love be for cookbooks has increased so has my curiosity over different peoples recipe for thus simple quick bread.

So today's recipe comes from a local cookbook titled" Lemon, lust and lots more…" And the recipe is in fact called " Best Zucchini Bread."

I am also going to be using my Cusinart Convection Oven. I will tell you how to make it in a normal oven and how to convert it to the convection oven.

The recipe will be down below.

For this recipe you will need:• 3 eggs • 1 cup oil • 1 1/2 cup sugar • 2 cups zucchini • 3 tsp. Vanilla • 3 cups unbleached flour • 1 tsp salt • 1 tsp baking soda • 2 tsp baking powder • 2 tsp cinnamon • 1/2 tsp nutmeg (the difference I did to this was I used cloves here instead of nutmeg) • 1/2 cup of nuts ( weird problem of the day was deciding which nut I want to use. In the house we had: almonds, hazelnuts and walnuts. I want with the safe choice of walnuts) • 1/2 cup raisins ( I personally love having raisins in my fridge because of recipes like these.)

Wen your convection oven you don't have to preheat your oven. DON'T USE PARCHMENT PAPER IN YOUR CONVECTION OVEN. Yeah, didn't know that one. Didn't do that with these breads but have done it before with some cookies in the past. So thankful that I didn't burn the house down. Most, if not all, parchment paper containers say to not use in a convection oven right on the box in small print. I just grease my two loaf pans, with no-stick spray.

First things first, we are going to grate the zucchini. You are going to use all of it instead of the end that has a stump. That is the only thing that you can't eat. If you have a log of a zucchini and it has seeds, you can eat them. They are not harmful. And they aren't the same texture as a pumpkin seed.

Grab a big bowl and start to mix together your ingredients. Mix together the first five ingredients, the ingredients between eggs to vanilla.

Now we are going to be working with the dry ingredients. Start by sifting the flour, salt, salt, baking soda, baking powder, cinnamon, and cloves.

Fold the dry ingredients into the zucchini mixture.

Add in the nuts and the raisins.

Pour evenly into your prepared loaf pans.

If using a regular oven: 325F for 1 hour.

If you are using a convection oven: 300 F for 30 minutes adding time if needed. Because like a wise woman once told me " you can always add time. But you can't take away. Always go with the least amount of time. "

Cool the bread on a wire stack for ten minutes. Invert and remove the bread from the breads.

Slice the bread once its completely cooled.

I hope you like that recipe. Feel free to check out all of my other recipes from Almonds to Zucchini

Here

Best Zucchini Bread

3 eggs

1 cup oil

1 1/2 cup sugar

2 cups grated zucchini

3 tsp vanilla

2 3/4 cup flour

1/4 wheat germ ( didn't have this so I just added 1/4 cup mire of flour and made it 3 cups of flour)

1 tsp salt

1 tsp Baking soda

2 tsp baking powder

2 tsp cinnamon

1/2 tsp nutmeg ( I used cloves)

1/2 cup nuts ( I used walnuts)

1/2 cup raisins

Mic eggs, oil, sugar, grated zucchini and vanilla. Sift together flour, wheat germ (if using) salt, baking soda, baking powder, cinnamon, and nutmeg/cloves. Food into zucchini mixture. Add nuts and raisins. Pour evenly into 2 greased and floured loaf pans. Bake at 325 (300 F convection) for 1 hour (30 minutes convection). Cool on wire rack 10 minutes. Invert and remove bread from pans. Continue to cool. Slice when completely cooled. Yields 2 loaves.

[robbybirdy]

Summertime Baking therapy #4 - Rhubarb Pie with Walnut Crumble Topping

Hello every birdie. I am so excited for today's recipe. Honestly it's one of my favorite … Vegetable pie(?) Rhubarb. It is classified as a stalk vegetable, similar to that of a celery. But we always pair it with strawberry or some type of berry. I just want to go back in time with some of these foods and figure out who they were discovered.

But your not here to discuss the history of rhubarb. You want to know how to make rhubarb pie yourself.

The first thing we are going to so is make the pie dough.

For this you are going to need 1 cup of flour 1/2 tsp salt 1/3 cup of shortening ice cold water ( the amount changes each time)

I have recently been struggling with pie crusts. I was always jealous of my mom whenever she made pies or a quiche, because she would always have the crust flakey and not have a soggy bottom.

I have sat watched her make it so many times and I figured what I was doing wrong. My mom never really measures out the water she just eyeballs it and just mixes it with her hands. That way she know the consistency she needs.

In a large mixing bowl you are going to stir together your flour and salt. Then add in your shortening. You can use a pastry cutter,two forks, or your hands (if they tend to run on the cold side. Like me!) And mix them together until your mixture looks like small peas. Once this is achieved you are going to slowly add in your ice cold water. You want the dough to be a little bit crumbly. And you don't want to over work it at this stag. If you mess with it too much it will not be as flakey as you would like. Wrap the pie crust in plastic wrap and place it in the freezer until you are done with the filling.

The filling is very simple 6 cups if rhubarb 1 cup of sugar 1/2 cup of flour 1/8 tsp or a pinch of cinnamon

Cut the rhubarb up. Using up everything expect for the leaves. You want to cut it like celery. Add in the other ingredients add let it all sit to combine while you get your pie crust formed and put together the topping.

For the topping 1 cup finely chopped walnuts 1/2cup of brown sugar 1/8 tsp cinnamon 1/4 cup margarine/ butter

Mix all these ingredients together with your hands to make a crumble top. The texture should be that of really corse sand and not cookie dough.

Roll out your pie crust. ( I always like spraying the pan before doing this because that means less drama in the future.) Pour the filling into pie crust. And gently put the walnut crumble topping on top of the rhubarb.

I used my Cusinart Convection Oven. For pies I generally go with the time for my apple pie 425 for 40 to 45 minutes. But because I am using a convection oven I am going to reduce the temperature to 350 and bake it for 30 minutes.

After thirty was done I let it set u til we ate it.

I totally forgot that I was going to make this pie into a blueberry rhubarb pie. My mom was just like " this is good but where's the blueberries. " Oops. But everyone liked it and it was just sweet enough for everyone. Rhubarb is one of my favorite in season produce. When people ask me what type of baker I am, I tell them " I am a season baker. Not that I only bake at one time of year (November - January). But I bake with whatever I have in the house and whatever is in season."

I hope you like that recipe. Feel free to check out all of my other recipes from Almonds to Zucchini.

[robbybirdy]

Summertime baking therapy

Hello, every birdie!

Today's post is going to be a little bit different. Because I don't have a computer right now I am working on my Amazon Kindle. I still want to write and share some recipes with you. So that is what I am going to do. We are going to doing more recipes that don't use the oven. Because if you are anything like me you still want sweets in the summer time, but you don't want to turn on the oven. Because if your oven is anything like mine, it will heat up the house. So in the this series we are going to be using a bunch of my appliances that I have in the kitchen. (Not sponsored by any of these vompanies just love their products) • Instant pot • instant pot vortex (air fryer) • instant pot Blender • instant pot rice cooker • Cusinart convection toaster oven (also an air fryer) • Black and Decker microwave • Hamilton Beach Griddle Pictures will be different, if at all. Not exactly sure yet how I am going to so this bit bare with me. I am still trying figure this out.