Kitchenware Oven Vs Toaster Oven

Potluck: Toaster Oven Meals Perfect In Summer - Times Record (blog)

Paula saw Joyce Lopez’s request for the late Mayor Ray Baker’s chocolate chip banana bread, and she found it in “Book Plates,” compiled by the Fort Smith Public Library. Chocolate Chip Banana Bread. ¾ cup sugar. ½ cup vegetable oil. 1 teaspoon baking soda. ½ teaspoon salt. 1 ¼ cups flour. ½ cup chocolate chips. Preheat oven to 350 degrees. Beat bananas, sugar and eggs until light and fluffy, about 4 minutes. Add oil, baking soda, salt and flour. Continue to beat 2 minutes. Pour batter into a greased and floured loaf pan. Sprinkle with chocolate chips and smooth lightly into batter. Bake 1 hour or until a toothpick inserted in the center comes out clean. It seems my kitchen won’t cool down enough to inspire me to bake. That is why I’ve decided to do something I’ve never done before — cook in a toaster oven. I could get a bigger air-conditioner, but a countertop oven is so much cheaper. What changed my mind on the usefulness of a toaster oven was a conversation at a recent family dinner with everyone agreeing how indispensable they are. I’ve never used a toaster oven, owned a toaster oven or ever wanted a toaster oven. But as I overheard the comments, I thought to myself, “The reason why half the biscuits are half-cooked isn’t my fault, it’s the oven’s. Maybe if I had a toaster oven …”. So I looked online and decided to take the plunge (doesn’t that sound good in this incessant heat. I went middle of the road, choosing a Frigidaire Professional six-slice model, not as cheap as a Black & Decker but less expensive than the darn-near identical Cuisinart model. When the oven arrived at the front door, my heart sank. So, it’s not a speedy microwave, and it’s smaller than my conventional oven. I thought to myself, what am I going to cook in it first. Next, I decided on a homemade pizza. I found this recipe on the Boboli website, and I used a packaged thin crust. Amalfi Caprese Pizza. 1 (12-inch) pizza crust. 1 package (12 ounces) roasted pepper and asiago chicken sausage. ½ cup pesto. 3 medium tomatoes, sliced. 5 ounces fresh mozzarella cheese. 16 ounces artichoke hearts, chopped. ½ cup asiago cheese. ¼ cup fresh basil, sliced. ½ teaspoon Italian seasoning. Preheat oven to 450 degrees. Spread pesto on pizza crust. Place sliced tomatoes over pesto so that it covers the entire pizza. Slice sausage in ¼-inch slices and place on top of pizza. Position the slices of fresh mozzarella over the tomatoes and then sprinkle the chopped artichokes. Sprinkle the asiago cheese over the artichokes. Bake 8 to 10 minutes or until golden brown. Remove pizza from oven and sprinkle basil and Italian seasoning over top. So, how did my $25 pizza turn out (asiago cheese is expensive). Well, I couldn’t find the recommended sausage at my local grocery store, so I used a Cajun-style andouille. I also opted for mozzarella pearls instead slices and I couldn’t find any fresh basil (what’s up with that. But the pizza was the best I’ve ever made. An added bonus: Pizza reheats wonderfully in a toaster oven. So now I have two trusty summer appliances: a slow cooker and a toaster oven. This recipe from King Arthur Flour is scheduled to be the next recipe I try in my toaster oven. 2 cups all-purpose flour. ½ teaspoon salt. ½ teaspoon baking powder. 1 cup (16 tablespoons) cold unsalted butter. ½ cup cold sour cream. 2 cups blueberries, fresh or frozen. ¼ cup sugar. 2 teaspoons lemon juice. To make the dough: Whisk together the flour, salt and baking powder. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces. the dough won’t be cohesive. Turn dough out onto a floured work surface. Pat the dough into a rough log and roll it into an.