Assessments - , GPA: ( )

Instruções de Operação Cuisinart, Modelo 07CU26323

Fabricante : Cuisinart
Arquivo Tamanho: 784.05 kb
Arquivo Nome : brk-100_recipe.pdf

Língua de Ensino:

O documento está colocado, por favor, espere

Baixe o seu Fechar

O documento está colocado, por favor, espere

Baixe o seu Fechar

3 Banana Pecan Crumb Muffins These muffins are a great way to use over-ripe bananas. Makes 6 large muffins cooking spray Crumb topping: . cup unbleached, all-purpose flour 3 tablespoons light brown sugar 2 tablespoons unsalted butter, cold and cubed . teaspoon ground cinnamon . cup pecans, toasted and chopped 1 pinch table salt Muffin batter: 1 cup unbleached, all-purpose flour 1. teaspoons baking powder . teaspoon table salt . teaspoon ground cinnamon 1 small, ripe banana, mashed . cup packed light brown sugar . cup whole milk . cup vegetable oil 1 large egg, slightly beaten . cup pecans, toasted and chopped Preheat Cuisinart™ Brick oven to 400°F on the bake setting with the rack in position A. Lightly coat a 6-cup regular muffin pan with nonstick cooking spray. Prepare the crumb topping. In a small bowl, mix the first 6 ingredients together with a fork, and reserve. In a small bowl, mix the flour, baking powder, salt, and cinnamon; reserve. In a large bowl, mix the banana, brown sugar, milk, oil and egg using a Cuisinart® Hand Mixer. Mix on medium speed until well blended. Add the flour mixture and nuts and mix with a fork until just mixed. Spoon evenly into prepared muffin cups and top with the reserved crumb topping. Bake in the preheated oven for about 15 to 20 minutes, or until a cake tester inserted comes out clean. To ensure even color, turn muffin pan halfway through baking. Nutritional information per muffin: Calories 364 (50% from fat) • carb. 41g • pro. 5g • fat 21g • sat. fat 4g • chol. 47mg • sod. 274mg • calc. 42mg • fiber 2g Orange-Anise Scones High in calcium, these scones are a perfect way to jump start the day. Makes 8 scones 2. cups unbleached, all-purpose flour 4 tablespoons granulated sugar, divided 2 teaspoons baking powder 2 teaspoons freshly ground star anise (4 pods)* 1 teaspoon table salt 1 tablespoon orange zest (1 orange) 6 tablespoons unsalted butter, cold and cubed 1.3 cup fresh or frozen blueberries (optional) 2.3 cup buttermilk 1 large egg 2 tablespoons heavy cream Preheat the Cuisinart™ Brick Oven to 350°F on the bake setting with the rack in position A. Line the baking tray with parchment paper. Place the flour, 3 tablespoons of sugar, baking powder, star anise, salt, and zest in the work bowl of a Cuisinart® Food Processor fitted with the metal chopping blade. Process 10 seconds. Add the butter to the work bowl and pulse until the mixture resembles coarse crumbs. Pour the mixture onto a clean counter/large cutting board and add the blueberries. Make a well in the center of the dry mixture. Whisk the buttermilk and egg together and slowly pour the mixture, . at a time, into the well of the dry ingredients. After each addition use a pastry cutter to mix the dough together. Continue to slowly add the liquids to the dough and mix until the mixture is moist, but not a wet dough. Form the dough into a 10-inch long cylinder. Using a sharp knife, cut into 8 even pieces. Place on prepared baking sheet. Brush each scone with heavy cream and the reserved sugar. Bake in preheated oven for about 20 minutes or until golden brown. To ensure even color, turn baking tray halfway through baking. Let cool before serving. *May substitute allspice if star anise is unavailable. Nutritional information per scone: Calories 278 (36% from fat) • carb. 39g • pro. 6g • fat 11g • sat. fat 7g • chol. 56mg • sod. 448mg • calc. 110mg • fiber 1g Buttermilk Blueberry Crumb Cake Makes one 8-inch cake, or 12 servings cooking spray Crumb topping: . cup unbleached, all-purpose flour . cup packed light brown sugar . cup granulated sugar 1 teaspoon ground cinnamon 1 pinch table salt . teaspoon vanilla extract 4 tablespoons unsalted butter, cold and cubed Muffin Batter: 11.3 cups unbleached, all-purpose flour . teaspoon baking soda . teaspoon table salt 1.3 cup unsalted butter, cut into 5 pieces . cup + 3 tablespoons granulated sugar 1 large egg . teaspoon vanilla extract 1.3 cup buttermilk 1. cups fresh blueberries Preheat the Cuisinart™ Brick Oven to 350°F on the bake setting with the rack in position A. Lightly coat an 8-inch square baking pan with nonstick cooking spray. Reserve. Combine the first 7 ingredients in the work bowl of a Cuisinart® Food Processor fitted with the metal chopping blade. Pulse 3 to 4 times, until the mixture is just combined. Reserve. In a small bowl, mix together the flour, baking soda, and salt. Reserve. Place the butter and sugar in a medium bowl and mix with a Cuisinart® Hand Mixer until light and fluffy, about 1 minute. Add the egg and vanilla and beat until fully combined. Add the reserved dry ingredients, 1.3 at a time, and the buttermilk, 1.3 at time, alternating the two starting with the buttermilk and ending with the dry ingredients. Pour the batter into the prepared pan. Make a layer of the blueberries on top of the batter, slightly pressing them down. Cover evenly with the reserved crumb topping. Bake in preheated oven for 50 to 60 minutes, or until a cake tester inserted...