Sunbeam CKSBSK160-033 - Manual (Page 9)

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RECIPES
APPLE NUT PANCAKES
2 tablespoons butter or margarine Dash nutmeg
1 ⁄
2
cup plus 2 tablespoons all-purpose flour 2 ⁄
3
cup milk
1 1 ⁄
2
teaspoons sugar 1 egg
2 teaspoons baking powder 1 ⁄
2
cup peeled and finely chopped apple
1 ⁄
2
teaspoon vanilla 2 tablespoons chopped pecans or walnuts
1 ⁄
4
teaspoon cinnamon Vegetable oil
Melt butter. Set aside to cool slightly. Combine flour, sugar, baking powder and
spices in a small bowl. Combine melted butter and milk in mixing bowl. Add egg
and beat lightly to combine. Blend in flour mixture, stirring just until combined.
Fold in apple and nuts. Preheat skillet to 350°F/180°C. Brush lightly with oil. Pour
about 1 ⁄
4
cup batter for each pancake. Cook until bubbles come to the surface and
the bottom is golden brown, about 2 minutes. Serve 3 warm with maple syrup for
breakfast or brunch or top with ice cream, additional nuts and caramel syrup for
dessert.
CLASSIC FRENCH TOAST
1 egg, slightly beaten 1 tablespoon butter or margarine
1 ⁄
3
cup milk 2 slices French bread, sliced 1-inch thick
1 ⁄
4
teaspoon vanilla extract Confectioner’s sugar
Dash nutmeg or cinnamon Maple syrup
1 ⁄
2
teaspoon vanilla
Combine egg, milk, spices and sugar in shallow pan. Preheat skillet to 350°F/180°C. Add
butter to skillet. Dip both sides of bread quickly into egg mixture then place in
skillet. Cook 2 to 3 minutes per side or until bread is golden brown. Dust each piece
lightly with confectioner’s sugar and serve with maple syrup.
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RECETTES
CRÊPESAUX POMMESET AUXNOIX
30 mL deb eur reo ud em arg arin e Poin ted em usc ade
150 mL def arin eto utu sag e 175 mL del ait
7m Ld esu cre 1œ uf
10 mL del evu rec him iqu e 125 mL dep om mep elée eth ach éem enu
2m Ld eva nille 30 mL dep aca nes ou den oix hac hée s
1m Ld eca nne lle Huil evé géta le
Fait esf ond re le beu rre etl aiss ez- le ref roi dir un peu .C om bin ez la far ine ,le suc re, la
lev ure chi miq ue etl esé pice sd ans un pet itb ol. Ver sez le lait ,la van ille etl eb eur re
dan su nb ol. Ajo ute zl’ œuf etb atte zlé gèr em ent .In cor por ez la far ine en rem uan t
jus te ass ezp our mou ille rle sin gré dien tss ecs .In cor por ezd élic ate men tla pom me et
les noi x.C hau ffe zla poê le à1 80 °F/ 350 °Fe tré pan dez -yu np eu d’h uile au pin cea u.
Util ise ze nvir on 50 mL de pât ep arc rêp e.F aite sc uire jus qu’ àc eq ue les bul les écla -
ten tà la sur fac ee tq ue la par tie inf érie ure soi td oré e,e nvir on 2m inu tes .S erv ez 3
crê pes cha ude s:a vec du siro pd ’ér abl ep our led éjeu ner etl ed éjeu dîn eo ub ien ave c
de la crè me glac ée, des noi xsu ppl ém ent aire se td usi rop au car am el, s’il s’a git du
des ser t.
PAIN DORÉCLASSIQU E
1œ uf,l égè rem ent batt u 15 mL deb eur reo ud em arg arin e
75 mL del ait 2tr anc hes dep ain cro ûté,
1m Ld ’ex trai td eva nille de2 ,5 cm d’ép aiss eur
Poin ted em usc ade ou dec ann elle Suc reg lac e
2m Ld esu cre Siro pd ’éra ble
Méla nge zl’ œuf ,le lait ,la van ille ,l’ aro mat ee tle suc re dan su np lat peu pro fon d.
Fait es cha uffe rla poê le àfr ire à1 80 °C/ 350 °F. Met tez le beu rre dan sla poê le.
Tre mpe zu ne fac ep uis l’a utre des tra nch es de pain dan sl’ œuf et dép ose zle s
tra nch es dan sla poê le. Fait es cui re 2o u3 min ute sp arf ace ou jus qu’ àc eq ue le
pain soi td oré et app étis san t.S aup oud rez alo rs cha que tra nch ed ep ain dor éd e
suc re glac ee tse rve za vec du siro pd ’ér abl e.