Cuisinart CBT-500FPC - Manuel (Page 28)

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APPLE CRISP
Makes 6 servings
cooking spray
1 ⁄
3
cup (75 ml) all-purpose flour
1 ⁄
3
cup (75 ml) light brown sugar, packed
7 tablespoons (105 ml) granulated sugar, divided
1 ⁄
3
cup (75 ml) unsalted butter, cut in 1/2-inch (1.25 cm) pieces
1 ⁄
2
cup (125 ml) regular oatmeal (not quick or instant)
1 ⁄
3
cup (75 ml) pecan or walnut pieces
1 ⁄
2
teaspoon (2 ml) ground cinnamon
3 large apples [about 1 1 ⁄
2
pounds (750 g)] – Braeburn, Fuji, Golden
Delicious or Granny Smith, Fuji, peeled, cored and quartered
1 ⁄
3
cup (75 ml) dried cranberries or raisins
Arrange rack in lower third of oven. Preheat oven to 350°F (180°C).
Lightly coat a 1
1 ⁄
4
-quart (1.2 L) baking dish with cooking spray; reserve.
Place the flour, brown sugar, and 4 tablespoons (60 ml) of the granulat-
ed sugar in the work bowl fitted with the chopping blade. Press On.
Process on High for 10 seconds to combine. Press Pulse, add butter
and Pulse on High until mixture resembles a coarse meal. Add oat-
meal, nuts and cinnamon; pulse on High until the mixture resembles
large crumbs, about 10 times. Turn Off. Remove and reserve.
Remove the metal blade and insert the slicing disc. Turn On. Place
apple quarters in feed tube. Press High to slice, using medium
pressure. Transfer to a bowl and toss with remaining 3 tablespoons
(45 ml) granulated sugar and dried cranberries or raisins. Arrange with
cream or softly whipped cream.
Nutritional information per serving:
Calories 359 (35% from fat) • carb. 58g • pro. 2g • fat 15g
• sat. fat 7g • chol. 27mg • sod. 7mg • calc. 26mg • fiber 5g
MINI CHIP CHEESECAKES
Makes two 4-inch (10 cm) cheese cakes
cooking spray
2 ounces (60 g) crispy oatmeal cookies or graham crackers,
broken into
1 ⁄
2
-inch (1.25 cm) pieces
1 ⁄ 2 tablespoon (7 ml) unsalted butter, cut in 4 pieces
8 ounces (226 g) lowfat cream cheese, cut in 16 pieces
1 ⁄
4
cup (50 ml) sugar
1 large egg
2 teaspoons (10 ml) vanilla extract
3 tablespoons (45 ml) semisweet mini chocolate morsels
Preheat the oven to 350º F (175°C). Lightly coat two 4-inch (10cm )
1
1 ⁄
4
cup (300 ml) springform pans with cooking spray.
Place the cookie pieces in the work bowl; press Pulse. Pulse on High 5
times to break up. Add the butter and process 15-20 seconds on High
until buttered crumbs are formed. Press into the bottoms of the two
prepared pans. Bake in the preheated oven for 10 minutes. Place in
the freezer for 5-10 minutes to cool completely. When cool, wrap each
pan in a sheet of aluminum foil so that it comes at least 1 inch (2.5 cm)
up the sides.
Do not wash the work bowl. Place the cream cheese and sugar in
the work bowl. Press On button and process on High for 10 seconds
to combine. Scrape the bottom and sides of the bowl; process
15 seconds longer until smooth and creamy. Add the egg and vanilla,
process on High until smooth, 20 seconds; scrape the bowl and
process for another 5 seconds. Add mini morsels to work bowl.
Turn to Pulse and pulse 2-3 times. Divide the batter evenly between
the two prepared pans. Place in a larger pan and add hot water to
the depth of
1 ⁄
2
inch (1.25 cm). Bake in the preheated oven for 25
minutes. Remove from the oven, remove foil, and place on a rack to
cool completely. Cover and refrigerate at least 4 hours before serving.
May be double-wrapped and frozen for up to 1 month. Serve plain,
topped with fresh berries, or with Quick Berry Sauce.
Variation: To make Chocolate Chip Cheesecakes, add 2-3 tablespoons
(30-45 ml) chocolate morsels to the batter when adding the cream
cheese.
CBT-500FPPC_v2_IB_BIL 2/24/05 10:54 AM Page 28