Toaster ovens are not as fast as microwave ovens, but the results are much better. Toaster ovens are much the same as the oven that is included with your range. For some recipes the toaster oven cooks with the same result as your regular oven, but in less time because the preheat time is shorter.
The toaster oven is available with a variety of features such the convection option which uses a small fan to circulate hot air throughout the oven for even heating.
A toaster oven with a Rotisserie combines the fun of rotisseries with the convenience of countertop cooking. When you’re not using the rotisserie, you can bake or broil the traditional way.
Many toaster ovens are built to save you time both with the cooking time and the clean up time, such the removable tray that pulls out for easy cleaning.
Baked Apple Dumpling Pie
Serves 6.
Pastry
1 3/4 C. flour
1 Tbsp. sugar
1/2 tea. salt
1/2 C. (1 stick) unsalted butter, cut up
1 egg yolk
About 3 Tbsp. cold water
In a food processor, combine the flour, sugar and salt. Pulse just to mix them. Remove the lid and scatter the butter on top. Pulse again just until the butter is broken into very sm. pieces. In a glass measuring C., combine the yolk with enough water to make 1/4 C. of liquid. Using a fork, blend them well. Remove the processor lid and sprinkle the yolk mixture all over the flour. Pulse again just until the pastry starts to form large clumps. Empty the crumbs into a bowl and with your hand, pack the dough as you would a snowball. Knead the dough right in the bowl 2 or 3 minutes and then roll the dough onto a sheet of plastic wrap and form a flat disk. Wrap the dough in the plastic wrap and refrigerate for 1 hr..
Apples
1/2 C. raisins
1/2 C. walnuts
1/2 C. packed light brown sugar
1/4 tea. ground cinnamon
3 Tbsp. unsalted butter
3 Tbsp. raspberry preserves
4 Golden Delicious, Gravenstein, Baldwin,
Macoun, Northern Spy or Winesap apples
2 Tbsp. whole milk
1 Tbsp. sugar (for sprinkling)
Flour (for rolling)
Set the oven at 400 degrees F. Have on hand an 11-to-12-in. skillet with a heatproof handle. In a food processor, combine the raisins, walnuts, 1/4 C. of the light brown sugar, and cinnamon. Pulse just until the mixture is finely ground. Melt the butter in the skillet, but do not let it brown. Add the remaining 1/4 C. light brown sugar and the preserves. Cook for 30 seconds over med. heat or until the mixture is bubbling evenly all over. Remove the pan from the heat. Without peeling the apples, halve them horizontally. Core each half. Place the apples, cut sides down, in the skillet. Put 6 halves around the edge and 1 in the center. Dice the remaining apple half and scatter the pieces between the apples. Spoon some of the raisin-walnut mixture into each apple half, compacting it with the back of the spoon. Sprinkle leftover filling between the apples. On a lightly floured board, roll the pastry to a round the exact size of your skillet. Pick the pastry up on the rolling pin and ease it onto the apples. Tuck the edge of the pastry down along the inside of the pan. Poke several lrg. vent holds in the pastry with a paring knife. Brush the pastry with milk and sprinkle it with sugar. Transfer to the hot oven and bake the pie for 20 min .Reduce the oven temperature to 375 degrees F and continue baking the pie for 25 min. or until the crust is golden brown.
Let the pie cool on a rack for 20 min. before serving.
Cut the pie is cut so that each person gets an apple and some crust.
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