Cuisinart CUSTOM CLASSIC TOB-40 - Manual (Page 12)

13
1 . Lightly coat an 8- or 9-inch squar e baking pan with nonstick cooking spray;
reserve .
2 . Pr eheat the toaster oven to 350°F on the Bake setting with the rack in
position A .
3 . Put the oats, brown sugar, flour , cinnamon, salt and melted butter in a small
mixing bowl . Mix to combine until crumbs form; reserve .
4 . In a lar ge mixing bowl, toss the apples with the remaining ingredients .
Transfer to the prepar ed pan and top with the crumb mixtur e .
5 . Bake in pr eheated oven for 40 to 45 minutes, or until apples are tender .
6 . Let rest 5 to 10 minutes before serving .
Nutritional infor mation per serving:
Calories 322 (26% from fat) • carb. 59g • pro. 2g • fat 10g
sat. fat 6g • chol. 23mg • sod. 80mg • calc. 38mg • fiber 4g
Bittersweet Espr esso Br ownies
Rich, dense and delicious . The perfect base to a brownie sundae .
Makes 16 brownies
½ cup chopped walnuts
nonstick cooking spray
¾ cup unsalted butter, cubed
4 ounces unsweetened chocolate, chopped
2 ounces bittersweet chocolate, chopped
3 large eggs
1 cup granulated sugar
½ cup packed light br own sugar
2 teaspoons espr esso powder
2 teaspoons pur e vanilla extract
¾ cup unbleached, all-purpose flour , plus more for dusting pan
¾ teaspoon salt
1 . Pr eheat the toaster oven to 400°F on the Bake setting with the rack in position
A . Line the baking pan with aluminum foil . Spr ead the walnuts on the pr epared
pan and toast for 2 to 3 minutes, or until fragrant and lightly br owned . Cool to
room temperature . Reduce oven temperatur e to 375°F .
2 . Lightly coat a 9-inch baking pan with nonstick cooking spray; dust with a
small amount of flour . Reserve .
3 . Put the butter and chocolates into a heatproof bowl and place over a pot of
simmering water . Once both ar e almost completely melted, set aside to cool
to room temperature . Reserve .
4 . Using a hand or stand mixer, beat eggs until lightened . Add the sugars and
mix until light and thickened, about 1 to 2 minutes . Add espresso powder and
vanilla; beat until well combined . Add flour and salt; mix until just
incorporated . Gently fold in toasted walnuts .
5 . Pour into pr epared pan . Bake for about 35 minutes, or until edges ar e dry .
Nutritional infor mation per serving:
Calories 260 (54% from fat) • carb. 28g • pro. 3g • fat 17g
sat. fat 9g • chol. 60mg • sod. 120mg • calc. 30mg • fiber 2g
Old f ashioned Y ellow Layer Cake
This is the ultimate birthday cake . Just top with a rich chocolate fr osting and
some candles and you'll look for reasons to celebrate just so you can make it .
Makes one 9-inch double layer cake (about 12 servings)
2 cups cake flour
2 teaspoons baking powder
½ teaspoon salt
1 cup granulated sugar
¾ cup unsalted butter, r oom temperatur e, cut into small cubes,
plus mor e for the pan
2 large eggs
2 large egg yolks