CORNINGWARE SOUP BOWLS RECIPES

Steps:

• Pierce sweet potatoes on all sides. Season with salt, black pepper and vegetable oil.
• Layout parchment paper on the baking tray. Select Roast. Set the temperature to 425°F and time to 30 minutes.
• When the oven is hot roast potatoes until soft inside. Let them to cool down slight until it is comfortable to peel and mash.
• Marinate tofu with soy sauce and liquid smoke in a bowl. Set aside.
• Sauté onions, carrot, celery with olive oil on medium heat until soft.
• Add smoked paprika, cumin, salt, pepper, and tomato paste and sauté for 2 more minutes.
• Mash sweet potato and white beans in large mixing bowl.
• Add sauteed vegetables, Dijon mustard, nutritional yeast, oatmeal and chopped parsley into the bowl. Mix well to combine with mashed potato and beans.
• Add tofu and the marinade in the bowl. Mix with the other ingredients.
• Layout a parchment paper on the baking tray. Keep the ends of the long sides 1 inch longer to fold.
• Transfer mixture on the tray. Slightly press together. Shape into a tight log with equal thickness as much as possible. Height of the log should de around 2 inches and the length should be around 12 inches like the size of the tray. Wrap with the parchment paper and make sure the log is covered with the parchment paper on the top. Fold the right and left ends of the parchment paper under the log.
• Select Bake, set the temperature to 355°F and time to 30 minutes. Press START.
• When the oven is hot, insert tray to the oven and place to the bake/roast level.
• When the program ends, unfold the parchment paper to open top of the loaf.
• Select Roast, set the temperature to 355°F and time to 25 minutes. Press START.
• When the program ends, let the loaf to rest for 5 minutes before serving.

Steps:

• Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray and line with parchment paper, with ends hanging over edge of pan. Spray parchment with nonstick spray.
• Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl; set aside.
• Beat butter and remaining 2/3 cup granulated sugar together with mixer until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time; add vanilla extract.
• Whisk flour, baking powder and salt together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth.
• Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.
• Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer.
• Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
• Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife.
• Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes. Watch bread and cover with foil during last 10 minutes of baking time to prevent overbrowning if needed.
• Let loaf rest in pan for 15 minutes , then remove from pan using edge of parchment and place on wire rack to cool completely.  
• To Make Glaze