Maxi-matic Elite Platinum ETO-4510 User manual

COUNTERTOP FRENCH DOOR
CONVECTION TOASTER OVEN
INSTRUCTION MANUAL
Before operating your new appliance, please read all instructions carefully and keep for
future reference.
MODEL: ETO-4510M
Questions? Elite's customer service team is ready to help.
Call us toll-free at 800-365-6133 ext. 120/105.
For more Elite products, visit us at www.maxi-matic.com.
Recipes are included in this manual.

TABLE OF CONTENTS
IMPORTANT SAFEGUARDS
SHORT CORD PURPOSE
POLARIZED PLUG
PARTS IDENTIFICATION
HOW TO USE CONTROL PANEL
BEFORE FIRST USE
HOW TO USE
CLEANING AND MAINTENANCE
TOASTER OVEN RECIPES
WARRANTY POLICY
RETURN INSTRUCTIONS
2
3
3
4
5
6
6
11
12
19
20

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IMPORTANT SAFEGUARDS
READ ALL INSTRUCTIONS BEFORE USE AND SAVE FOR FUTURE
REFERENCE
WARNING: When using electrical appliances, basic safety precautions should
always be followed as below:
1. FOR HOUSEHOLD USE ONLY. Do not
use this appliance for other than its
intended use.
2. Remove all packaging materials and
labels before rst use. Please dispose
of the packaging materials via the
appropriate recycling system, in an
environmentally friendly manner.
3. Wash all removable parts before rst
use. See Cleaning & Maintenance.
4. A short cord is provided to reduce
the hazards resulting from
entanglement or tripping. Do not
drape the cord over the counter or
tabletop, where it can be pulled on
or tripped over.
5. We do not recommend using an
extension cord with this appliance.
However, if an extension cord is
used, the marked electrical rating
should be at least as great as the
electrical rating of this appliance.
6. A re may occur if this appliance
is used near ammable materials,
including curtains, towels, walls, etc.
Do not place any paper, plastic, or
other non-food items in the
appliance. Do not place the
appliance or its cord on or near a
heated surface, or in a heated oven.
7. This appliance should always be
used on a stable, dry, heat-resistant
surface. Do not use near water.
8. Do not use outdoors.
9. Close supervision is necessary when
using this appliance near children.
10. Do not use an accessory or
attachment not recommended by
Ginny’s, as this may cause injury, or
damage the appliance.
11. Keep hands, hair and clothing away
from all MOVING PARTS.
12. Always use OVEN MITTS when
handling hot food or appliances. Do
not attempt to move an appliance
when it is hot or has hot contents.
13. Turn OFF AND UNPLUG this
appliance when not in use.
14. NO SERVICEABLE PARTS INSIDE THIS
APPLIANCE.
15. DO NOT USE AN APPLIANCE WITH A
DAMAGED CORD OR PLUG, OR
16. AFTER THE APPLIANCE
MALFUNCTIONS, OR HAS BEEN
DAMAGED IN ANY MANNER.
17. Keep at least ve inches of space
on all sides of the oven to allow for
adequate air circulation.
18. Some countertop and table
surfaces, such as Corian®, wood
and/or laminates, are not designed
to withstand prolonged heat
generated by certain appliances.
It is recommended by countertop
manufacturers that a hot pad or
trivet be placed under your
appliance to prevent possible
damage to the surface.
SAVE THESE INSTRUCTIONS.
THIS PRODUCT IS FOR
HOUSEHOLD USE ONLY.

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3
SHORT CORD PURPOSE
POLARIZED PLUG
be arranged so that it will not drape
over the counter top or tabletop where
it can unintentionally be pulled on or
tripped over by children or pets. If an
extension cord is used: (1) the marked
electrical rating of the extension cord
should be at least as great as the
electrical rating of the product; (2) the
extension cord should be arranged so
that it will not drape over the counter
top or tabletop where it can
unintentionally be pulled on or tripped
over by children or pets.
If the plug still does not t, contact a
qualied electrician. Never use the plug
with an extension cord unless the plug
can be fully inserted into the extension
cord. Do not alter the plug of the
product or any extension cord being
used with this product. Do not attempt
to defeat the safety purpose of the
polarized plug.
Note: A short power cord is provided
to reduce the risk of personal injury
resulting from becoming entangled in or
tripping over a long cord.
Longer power-supply cords or
extension cords are available and
may be used if care is exercised in
their use.
If an extension cord is used: (1) the
marked electrical rating of the
extension cord should be at least as
great as the electrical rating of the
product; (2) the extension cord should
If this appliance is equipped with a
polarized plug (one blade is wider than
the other), please follow the below
instructions:
To reduce the risk of electrical shock,
this plug is intended to t into a
polarized outlet only one way. If you
are unable to t the plug into the
electrical outlet, try reversing the plug.

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PARTS IDENTIFICATION
1. Tempered Glass Doors (2)
2. Upper Element Temperature Dial
3. Function Dial
4. Lower Element Temperature Dial
5. Timer Dial
6. Removable Racks (2) are for broiling/grilling/toasting
7. Bake Tray for baking or as drip tray when grilling or using rotisserie
8. Removable Crumb Tray sits at the bottom of the oven
9. Rotisserie Tool to remove rotisserie in and out of oven
10. Rotisserie Rod and Prongs
11. Tray Tool to remove the wire rack or the bake tray
4

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HOW TO USE CONTROL PANEL
Temperature Dial for Upper Elements Only –
Use this dial to set the temperature for Keep
Warm, Bake, Broil, Toast or Rotisserie.
Function Dial – Use this dial to set
Convection, Rotisserie or Convection
Rotisserie. This knob does not need to be set
for Bake, Broil, Keep Warm, or Toast.
Temperature Dial for Lower Elements Only –
Use this dial to set the temperature for Keep
Warm, Bake or Toast.
Both Temperature Dials for Upper and Lower
Elements - Use both dials to set the
temperature for Keep Warm, Bake or Toast.
Timer Dial – This dial must be set to a desired
time to begin heating.
NOTE: If cook time is less than 20 minutes, you
must turn Timer past the 20 minute mark to
engage the timer then back to desired time.

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BEFORE FIRST USE
1. Before using your toaster oven for the rst time, carefully
remove all packaging materials and recycle appropriately.
2. Remove the parts from the box and wash all removable
parts with warm, soapy water and a non-abrasive sponge.
3. Place the appliance on a at, horizontal and stable surface
(make sure surface is heat-resistant).
4. Turn on the upper and lower heating elements at 450°F for
15 minutes (with the oven empty) to eliminate any factory
residue. This may result in minimal smoke, that is normal
and harmless.
HOW TO USE
BROIL
1. Set the upper heating element to desired
temperature. We do not recommend using
convection when broiling.
2. Prepare the food per recipe instructions
and place on the baking tray or another
broiler-safe pan. Insert the baking tray (or
removable rack) in the highest position
possible (so the food is close to, but not
touching the upper elements).
3. Close glass doors completely.
4. Turn the timer knob to 20.
NOTE: If cook time is less than 20 minutes,
you must turn Timer past the 20 minute
mark to engage the timer then back to
desired time.
5. When cooking time has elapsed, bell
indicator will sound. Turn the upper
element to OFF. Remove food carefully.
6
TIP:
Timer Dial must always
be set to a desired time
to begin heating.
CAUTION:
DO NOT IMMERSE THE
BODY OF THE UNIT IN
WATER.
WARNING:
Cooked food and metal
rack can be very hot,
handle with care. Do
not leave countertop
oven unattended.
When oven is in use or
cooling down, please
be sure there is 6-inches
of clearance between
the oven and any other
surface including cords.
Be sure the cord is not
resting against the back
of the oven.
-
-

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HOW TO USE (cont.)
BROILING GUIDE:
Cooking results may vary. Adjust these times to your individual requirements.
Use of a meat thermostat is recommended.
MEAT OVEN
TEMP.
TOTAL TIME W/O
CONVECTION
INTERNAL TEMP.
Rib Steak 450°F 20 - 30 min 135°F - 160°F
T-Bone Steak 450°F 20 - 30 min 135°F - 160°F
Hamburger 450°F 15 - 20 min 135°F - 160°F
Breaded Fish Filet 375°F 20 - 30 min until aky
Salmon Steak
(1" thick) 400°F 20 - 25 min 145°F
Pork Chops 400°F 40 - 45 min 145°F
Lamb Chops 400°F 30 - 40 min 145°F
Chicken Legs 400°F 30 - 35 min 165°F
BAKE
1. Set the upper and lower heating elements to 350°F. Cooking
with convection is not recommended when baking cakes or
breads. We do recommend using convection when roasting
meats or vegetables.
2. Place a removable rack in the desired position.
3. Insert your food on/in an oven-safe pan.
4. Close glass doors completely.
5. Turn the timer knob to the desired cooking time per your
recipe.
NOTE: If cook time is less than 20 minutes, you must turn
Timer past the 20 minute mark to engage the timer then
back to desired time.
6. When cooking time has elapsed, bell indicator will sound.
Turn both elements OFF, turn function (if used) to OFF.
Remove food carefully.
Suggested Position of the Baking Tray While Baking
• Cookies: Use bottom and middle support guides.
• Layer Cakes: Use bottom support guides only (bake one at a
time).
• Pies: Use bottom or middle support guides.
For Cooking Two Pizzas
1. Place the 2 pizzas on the wire racks.
2. Cook the pizzas for about one-half the recommended time,
and then switch the rack positions to allow the pizzas to
uniformly cook top and bottom.

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HOW TO USE (cont.)
TOAST
1. Set the upper and lower heating elements
to 450°F. Use convection if desired.
2. Place a removable rack into the desired
position.
3. Place food to be toasted on the rack.
4. Close glass doors completely.
5. Turn the timer knob to the desired cooking
time.
NOTE: If cook time is less than 20 minutes,
you must turn Timer past the 20 minute
mark to engage the timer then back to
desired time.
6. When cooking time has elapsed, bell
indicator will sound. Turn both elements
OFF, turn function (if used) to OFF. Remove
food carefully.
TOASTING GUIDE:
TOAST SHADE OVEN TEMP. TIME
Light 450°F 2 -3 min
Medium 450°F 4 - 5 min
Dark 450°F 6 - 7 min
NOTE:
Since convection will
cook foods faster,
remember to adjust
your recipes (lower
temperature or
shorten the cooking
time) and watch
cooking closely.
WARNING:
Cooked food and metal
rack can be very hot,
handle with care. Do
not leave countertop
oven unattended.
CONVECTION
1. Set the function dial to convection.
2. Use convection with the upper element, the
lower element, or both.
3. Set the desired temperature and timer per
your recipe. The fan circulates the air in the
oven, but it runs very quietly (you'll only
hear a faint hum).
4. When to use: convection will give you
uniform browning, and will brown foods
faster. We recommend using
convection when roasting, toasting, or
cooking anything with a cover.
5. When not to use: convection should not be
used when baking cakes, bread, or anything
that needs to rise; do not use with foods
that easily dry out.
6. When cooking time has elapsed, bell
indicator will sound. Turn the elements to
OFF, turn function to OFF. Remove food
carefully.

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HOW TO USE (cont.)
ROTISSERIE OR
CONVECTION ROTISSERIE
1. Set the upper heating element to desired
temperature. Set the function dial to
rotisserie or convection rotisserie.
2. Insert the bake tray in the lowest position
in the oven to catch the drippings.
3. Insert one prong onto the rod, pointing
inward. Secure with thumbscrew.
4. Load the food on the rod, ensuring it is
centered, and secure the second prong
with the thumbscrew. Maximum food
weight is 7.0 lbs.
5. Using the rotisserie tool, insert the
pointed end of the rod into the drive
socket on the right (you may have to twist
the rod to align with the socket), then rest
the square end of the rod on the support
on the left.
6. Close glass doors completely.
7. Turn the timer knob to your desired
cooking time per your recipe. If food does
not rotate smoothly, stop, remove, and
secure/balance the food. Restart.
NOTE: If cook time is less than 20 minutes,
you must turn Timer past the 20 minute
mark to engage the timer then back to
desired time.
8. When cooking time has elapsed, bell
indicator will sound. Turn the upper
element to OFF, turn function to OFF.
9. To remove the food, lift the food out with
the rotisserie tool. Lift the left side up from
the support rst, then remove the right
end from the socket.
10. Place the food on a cutting board or plate
and carefully remove the hot rotisserie
prongs and rod. Let rest 5-10 minutes
before serving.
NOTE:
We recommend tying
the food with
butcher's twine to
keep it secure while
on the rotisserie.
WARNING:
Cooked food and metal
rack can be very hot,
handle with care. Do
not leave countertop
oven unattended.
9

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HOW TO USE (cont.)
ROTISSERIE GUIDE:
Cooking results may vary. Adjust these times to your individual
requirements.
Use of a meat thermostat is recommended.
MEAT OVEN
TEMP.
TIME PER POUND
W/O CONVECTION
INTERNAL TEMP.
Beef Roast 350°F 30 - 35 min 135°F - 160°F
Pork Roast 350°F 45 - 50 min 160°F - 170°F
Ham 350°F 45 - 50 min 140°F
Chicken 450°F 30 - 40 min 165°F
Turkey 450°F 30 - 40 min 165°F
KEEP WARM
1. Set the upper and lower heating elements
to 150°F.
2. Place food on the rack or bake tray.
3. Close glass doors completely.
4. Turn the timer knob to the desired
cooking time.
NOTE: If cook time is less than 20 minutes,
you must turn Timer past the 20 minute
mark to engage the timer then back to
desired time.
5. When cooking time has elapsed, bell
indicator will sound. Turn both elements
OFF, remove food carefully.
WARNING:
Cooked food and metal
rack can be very hot,
handle with care. Do
not leave countertop
oven unattended.

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HOW TO USE (cont.)
Positioning Rack
• To accommodate a wide variety of foods the oven has four
rack positions. The rack can be inserted in the oven in one
of the four positions.
• Before removing the rack allow the oven to cool.
• To remove the rack, open both oven doors and pull the
rack outwards from the oven. The rack will slide out on the
rack guides.
PLEASE NOTE: The oven rack may tilt down causing food to
slide when the rack is pulled out, please use caution.
• Positioning of the rack will depend on the type and size of
the food and desired browning. Move the rack to a lower
rack position to prevent top browning and move the rack
to an upper rack position to prevent bottom burning.
• For the best toasting results, position the rack in the upper
rack guide.
Positioning Pan
• To accommodate a wide variety of foods the oven has four
pan positions. The pan can be placed on top of a rack or
inserted into the rails below a rack. (See Figure Below)
• Before removing the pan allow the oven to cool.
• Positioning of the oven pan will depend on the desired
cooking method. For baking, place the pan on top of a
rack. For grilling or broiling, insert the pan onto rails below
the rack and place the food on top of the rack.
NOTE: Do not to use the pan under the rack in the lowest
position.
CLEANING & MAINTENANCE
1. Turn off and unplug the oven.
2. Always allow the oven to cool completely before cleaning.
3. Disassemble all parts.
4. Do not use steel wool scouring pads, abrasive cleaners
or scrape the walls with a metal utensil, as all of these
methods may damage the interior oven coating. Use a soft
cloth, sponge or rubber spatula to remove any stuck-on
food or residue from the interior walls.
5. Wipe the doors and exterior with a soft, damp cloth.
6. All accessories should be washed in hot, soapy water, or
they can be cleaned in a dishwasher.
7. Ensure all parts are dried thoroughly before reassembling
and using this appliance.
CAUTION:
DO NOT immerse any
electrical appliance, its
cord, or its plug, into
water or any other
liquid.
11

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TOASTER OVEN RECIPES
CHERRY-GLAZED PORK ROAST (Can substitute with Beef Roasts)
1. Combine rst 7 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer
for 2 minutes. Add the almonds and simmer for 1 minute.
2. Sprinkle roast with salt and pepper. Place roast into the oven.
3. Set Timer for 45min. – 1 hour.
4. Set heat selection according to Broil.
5. After every 15 minutes of broiling, occasionally brush on the Cherry Mixture.
6. When cooking cycle is complete, turn oven off, remove roast carefully and serve hot.
ROYAL PORK ROAST
1. Cut 8 deep slits in the top of roast, insert garlic into slits.
2. Mix mustard, vinegar, thyme, and sage in a bowl. Brush on the mixture onto the roast
entirely.
3. Place roast into the oven.
4. Set Timer for 1 hour and begin cooking.
5. Set heat selection according to Broil.
6. Warm ¾ cup of broth, apple juice and jam in a small saucepan over medium-high heat
or until jam melts. Brush jam mixture onto roast once. (Save the ¼ cup of broth for later
use.)
7. Add sour cream and cornstarch to jam mixture and mix until smooth. Add the rest of
beef broth into mixture in a saucepan and cook over medium heat until bubbly and
thickened.
8. Serve sauce over thin slices of the pork roast.
CAJUN PORK ROAST (Can substitute with Beef Roasts)
1. Combine all seasonings and rub mixture all over the surface of roast. Place roast into
oven. Set heat selection according to Broil.
2. Broil for 1- 1 ½ hour. When done, cool down for 10 minutes before serving.
14 oz. jar of cherry preserves
3 lb. boneless pork roast
¼ cup red wine vinegar
½ tsp. Salt
¼ tsp. Salt
1 boneless pork top loin roast (3 lbs.)
2 cloves garlic, thinly sliced
2 tbsp. dijon mustard.
1 tsp. red wine vinegar
¾ tsp. ground thyme
2 lbs. boneless single loin pork roast
2 tbsp. paprika
½ tsp. cayenne pepper
½ tsp. garlic powder
2 tsp. oregano
¼ tsp. black pepper
3 tbsp. light corn syrup
¼ tsp. ground cinnamon
¼ tsp. ground cloves
3 tbsp. almonds, slivered toasted
½ tsp. ground sage
1 cup reduced-fat beef broth
¾ cup unsweetened apple juice
½ cup apricot jam
1 tbsp. cornstarch
1 tbsp. sour cream
1 tsp. thyme
½ tsp. Salt
½ tsp. white pepper
1 tsp. cumin
¼ tsp. nutmeg
BROIL

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BROIL
SWEET CHILE CHUTNEY ROAST BEEF
1. Place ingredients for Chutney into saucepan. Bring to a boil and simmer for 10 minutes
until nice and thick.
2. Place roast beef into oven.
3. Set heat selection according to Broil.
4. Cook for ½ hour – 45 minutes.
5. Brush Honey onto roast. Let broil for another 10 minutes and brush some of Chutney
mixture onto roast.
6. Serve with remaining Chutney mixture.
2 ½ lb. Boneless Rib of beef.
Glaze:
Chutney: ½ cup red wine
½ cup water
1 tbsp. dried chilies
Pinch of cayenne pepper
3 tbsp. honey
1 large thinly sliced apples
2 tomatoes, chopped
2 tbsp. brown sugar
JAMAICAN CHICKEN
1. In blender, combine water, ginger, chili peppers, onions, vinegar, pepper sauce, thyme,
allspice and black pepper. Puree until fairly smooth.
2. Truss chicken or tie drumsticks together. Spread mixture onto chicken thoroughly.
Reserve leftover mixture for later use. Cover and refrigerate overnight.
3. Place chicken into oven and set heat selection according to Broil. Broil for 1-1½ hour.
4. Take reserved mixture and place in a saucepan. Bring to a boil and keep warm over low
heat.
5. Serve mixture as the sauce with the chicken.
STICKY ROASTED CHICKEN
1. Combine all the spices in a bowl. Remove giblets from chicken. Truss chicken or tie drum-
sticks in place. Rub spice mixture into chicken both inside and out. Place in refrigerator
overnight.
2. When ready to roast, stuff cavity of chicken with onions. Place chicken into the oven Set
heat selection according to Broil.
3. Cook for 1-1½ hours.
4. Once Timer is done, let chicken sit for 5-10 minutes. Remove chicken when it has cooled
down. Carve and serve.
½ cup Water
5-6 thin slices fresh ginger
2 dried chili peppers, crumbled
½ onion chopped.
¼ cup white-wine vinegar
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tbsp. pepper sauce
1 tsp. dried thyme
½ tsp. ground allspice
½ tsp. ground black pepper
1 whole chicken (4 lbs.)
1 tsp. white pepper
½ tsp. garlic powder
½ tsp. black pepper
1 large whole chicken (4 lbs.)
1 cup chopped onion

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BALSAMIC CHICKEN
1. In small bowl, combine olive oil, balsamic vinegar, rosemary, red pepper akes and garlic.
2. Truss chicken or tie drumsticks together. Marinate chicken in mixture for a half hour.
3. Reserve the mixture.
4. Place chicken into oven.
5. Set heat selection according to Broil.
6. Broil for 1-1½ hour.
7. Add the vegetables into reserved mixture and toss to coat evenly. Place vegetables in
roasting basket and roast in Oven when chicken is done and removed. Cook for 15-20
minutes or until edges brown.
8. Serve together hot with chicken.
SPICY CUBAN ROTISSERIE CHICKEN
1. Truss chicken or tie drumsticks together. In large bowl, mix lime juice, olive oil, shallot,
garlic, lime peel, oregano, salt, cumin and pepper together.
2. Cover chicken with this mixture, make sure to coat evenly. Cover chicken and refrigerate
overnight.
3. At cooking time, take chicken and insert into the oven.
4. Set heat selection according to Broil.
5. Cook about 1- 1½ hours.
6. Once Timer is done, let chicken sit for 5-10 minutes. Remove chicken when it has cooled
down.
7. Serve with lime slices and cilantro sprigs.
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tbsp. dried rosemary
½ tsp. red pepper akes
1 clove garlic, minced
1 large whole chicken (4 lbs.)
2 tsp. dried oregano
1 tsp. salt & pepper
¼ cup fresh lime juice
1 tsp. ground cumin
1 whole chicken (4 lbs.)
1 green bell pepper, sliced
1 red bell pepper, sliced.
1 small red onion, quartered
3 carrots cut into 1" pieces
1 small eggplant cut into 1" pieces
3 tbsp. olive oil
1 shallot, minced
¼ tsp. pepper lime slices
2 large garlic cloves
Minced cilantro sprigs
1 tsp. grated lime peel
BROIL

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APPLE CIDER GLAZED HAM
1. Combine 2 Tbsp. Of apple cider and cornstarch together in small bowl. In a saucepan,
bring cornstarch mixture and rest of apple cider, mustard and cloves to a boil. Stir until
thickened.
2. Coat Ham in mixture and refrigerate overnight.
3. When ready to cook, place ham into oven.
4. Set heat selection according to Broil.
5. Set Timer to 1 - 1 ½ hour. Occasionally glazing Ham with remaining apple cider mixture.
6. Serve mixture over slices of Ham.
HONEY-APRICOT GLAZED HAM
1. Mix all ingredients together except for the Ham. Coat mixture over Ham.
2. Place ham into oven.
3. Set heat selection according to Broil.
4. Set Timer for 1 ½ - 2 hours.
5. Occasionally brush remaining mixture onto Ham during cooking.
6. Once Timer reaches zero, set switch to No Heat Rotation and let cool for 5 minutes.
7. Slice and serve with mixture.
HONEY BAKED HAM
1. Combine all ingredients except for the Ham and the string into a saucepan. Stir over
medium heat until warm. Coat Ham with mixture evenly. Cover and refrigerate overnight.
2. Place ham into oven.
3. Set heat selection according to Broil.
4. Set Timer for 45-60 minutes or until heated through.
5. Let stand for 10 minutes before carving and serve.
1 (3lb - 5lb) boneless shank of Ham
1 cup apple cider
1 (8-10lb) smoked ham
1 cup honey
1 (6oz) can of frozen orange
juice thawed
1 (5lb) boneless ham
2 cups honey
2 cups brown sugar
5 1/3 Tbsp. cider vinegar
4 tsp. cornstarch
2 tsp. spicy mustard
1/8 tsp. cloves, ground
1/3 cup soy sauce
1/3 cup apricot jam
½ tsp. nutmeg
¼ tsp. cloves
2 tsp. nutmeg
2 tsp. ground cinnamon
2 tsp. ground cloves
BROIL

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APPLE SAUCE COOKIES Makes 36
1. Cook apples with the water in a covered saucepan over low heat until the apples are
tender. Set aside and let cool slightly. Then purée in a food processor or blender, or mash
with a fork. Measure out ¾ of a cup and set aside.
2. Preheat the oven to 375°F. Grease a baking sheet. (Make sure the baking sheet is the
right size to t into the oven.)
3. Cream together the sugar, butter or margarine in a medium sized bowl until thoroughly
mixed. Beat in the reserved applesauce. Sift the our, baking powder, baking soda, salt
and cinnamon into the mixture and stir to blend. Fold in the walnuts.
4. Drop small spoonful about the size of jawbreaker onto the prepared baking sheet. Place
each about 2 inches apart to avoid sticking.
5. Bake the cookies for 8-10 minutes or until they are golden brown. Transfer to a wire rack
and allow to cool before serving. (You may need to repeat the baking process for the
remaining dough.)
BUTTERMILK COOKIE BISCUITS Makes 15
1. Preheat oven to 425°F. Grease a baking sheet. Sift the dry ingredients rst into a bowl.
Rub the butter or margarine in until the dough becomes crumbly.
2. Gradually pour in the buttermilk, stirring with a fork until the mixture forms a soft dough.
3. Roll dough out to about ½ inch thick. Stamp out 2 inch cookies with a cookie cutter.
4. Place onto baking sheet and bake for 12-15 minutes until golden. Serve warm or at room
temperature. (You may need to repeat the baking process for the remaining dough.)
ALMOND CINNAMON COOKIE BALLS Makes 15
1. Preheat the oven to 350°F. Grease a baking sheet. (Make sure the baking sheet is the
right size to t into the oven.)
2. Mix together the ground almonds, sugar and cinnamon. Beat the egg whites until they
begin to stiffen and fold enough into the almond mixture to make a fairly rm dough.
Wet hands with cold water and roll small spoonfuls of the dough into round balls. Place
onto baking sheet.
3. Bake for 15 minutes making sure that they remain soft on the inside. Too much baking
time will result in hard and tough cookies. Remove the cookie balls from the baking
sheet and set aside to cool.
4. Sift the confections’ sugar or powder sugar onto a plate. Roll the cookie balls into
the sugar, shaking off any excess. (You may need to repeat the baking process for the
remaining dough.)
1 lb. cooking apples, peeled, cored
and diced.
3 tbsp water
½ cup sugar
½ cup butter or margarine
1 ½ cups all-purpose our
Pinch salt
1 tsp baking powder
1 ½ cups ground almonds
1/3 cup granulated sugar
1 tablespoon ground cinnamon
½ tsp baking soda
4 tbsp cold butter or margarine
¼ cup buttermilk
2 Egg Whites
Oil for greasing
Confectioners’ sugar or powder
1 cup all-purpose our
½ tsp baking powder
¼ tsp baking soda
Pinch salt
½ tsp ground cinnamon
½ cup chopped walnuts
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GRANNY’S GINGER COOKIES Makes 60
1. Preheat the oven to 325°F. Grease baking sheet. (Make sure the baking sheet is the right
size to t into the oven.)
2. Sift the our, baking soda and all the spices into a bowl. Set aside.
3. Cream together the butter or margarine and 2/3 of the sugar with an electric mixer.
4. Stir in the egg, molasses and lemon juice. Add the our mixture and mix in thoroughly
with a wooden spoon to make a soft dough.
5. Shape the dough into 1/4“ balls. Roll the balls in the left over sugar and place them on
the baking sheets about 2 inches apart.
6. Bake for about 12 minutes or until the cookies are rm to the touch. Transfer to a wire
rack and let cool before serving. (You may need to repeat the baking process for the
remaining dough.)
BACON BREAD TWISTS Makes 12
1. Mix the our, yeast and salt in a bowl and blend together. Add a little water to the
mixture and mix with a knife. Add the remaining water and use hands to pull the
mixture together to make a sticky dough.
2. Turn the dough into a slightly oured surface and knead for 5 minutes until the dough is
smooth and elastic.
3. Divide the dough into 12 even sections and roll into sausage shapes. Lightly grease a
baking sheet. (Make sure the baking sheet is the right size to t into the oven.) Wind
each bacon strip around each “sausage” dough. Brush the dough with beaten egg and
arrange them onto baking sheet.
4. Preheat the oven to 400°F. Set aside for about 30 minutes until the dough has risen to
twice its size. Bake for 20-25 minutes until cooked and gold brown. (You may need to
repeat the baking process for the remaining dough.)
DILL AND POTATO BISCUIT CAKES Makes 10
1. Preheat oven to 450°F. Sift our into a bowl and add the butter, salt and dill. Mix in the
mashed potatoes and enough milk to make a soft dough.
2. Roll out the dough until fairly thin. Cut into neat rounds. Place cakes onto greased bak-
ing sheet. (Make sure the baking sheet is the right size to t into the oven.)
3. Bake for 20-25 minutes until golden brown. Serve warm. (You may need to repeat the
baking process for the remaining dough.)
2 ½ cups all-purpose our
1 tsp baking soda
1 ½ tsp ground ginger
¼ tsp ground cinnamon
¼ tsp ground cloves
4 cups all-purpose our
1 envelope active dry yeast
Pinch salt
2 cups self-rising our
3 tbsp butter
Pinch salt
½ cup butter or margarine
1 ½ cups sugar
1 egg, well beaten
4 tbsp black molasses
1 tsp fresh lemon juice
1 2/3 cups hot water
12 bacon strips
1 egg, well beaten
1 tbsp nely chopped fresh dill
1 cup freshly made mashed potatoes
2-3 tbsp milk

ITSY BITSY CHEESIE PUFFS Makes 45
1. Preheat the oven to 400°F. Lightly grease a baking sheet. (Make sure the baking sheet is
the right size to t into the oven.) Sift together the our, salt, dry mustard and cayenne
pepper.
2. In a saucepan, bring water and butter to a boil. Remove from heat and add our mixture
all at once, beating until the dough forms a ball. Return to the heat and beat constantly
for 1-2 minutes to dry out. Remove from heat and let cool for 5 minutes.
3. Beat three of the eggs into the dough. Beat the fourth egg in a bowl and add a teaspoon
at a time to the dough until it is smooth and shiny and drops slowly from the spoon.
4. The fourth egg does not need to be used entirely. It can be reserved for later use as a
glaze.
5. Using two small spoons, drop small mounds of dough 2 inches apart onto the baking
sheet. Beat the reserved egg with 1 teaspoon water and brush the tops of the dough
balls.
6. Bake for 8 minutes, then reduce the oven temperature to 350°F and bake for 7 minutes
more, until puffy and golden. Transfer to a wire rack and let cool slightly. Serve warm.
(You may need to repeat the baking process for the remaining dough.)
FETA CHEESE & CHIVES BISCUITS Makes 9
1. Preheat the oven to 400°F. Sift the ours and salt into a bowl. Crumble the feta cheese
and rub into the dry ingredients. Stir in the chives, then add the milk and mix to a soft
dough.
2. Turn the dough onto a oured surface and lightly knead until smooth. Roll out into ¼
inch thick and stamp out nine biscuits with a oured cookie cutter.
3. Transfer to a greased baking sheet. (Make sure the baking sheet is the right size to t
into the oven.) Brush with skim milk and sprinkle with cayenne pepper. Bake for 15
minutes until golden brown. Serve warm. (You may need to repeat the baking process
for the remaining dough.)
1 cup all-purpose our
Pinch salt
1 tsp dry mustard
Pinch cayenne pepper
1 cup Water
1 cup self-rising our
1 cup self-rising whole wheat our
Pinch salt
3 oz. Feta cheese
1 tablespoon chopped fresh chives
2/3 cups skim milk, plus extra for glazing
¼ tsp cayenne pepper
½ cup chopped butter
4 eggs
1 tbsp nely chopped chives
3 oz. Gruyére or Swiss cheese, nely diced
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