Cuisinart TOB-50BC - Manual (Page 8)

8
In a small mixing bowl, combine the flour, cornmeal, brown sugar,
cream of tartar, baking soda and salt; stir to combine and completely
break up any lumps in the brown sugar .
In a 1-cup glass measure combine the egg, milk and melted cooled
butter . Add the liquid ingredients, the grated Parmesan and the chives
all at once to the dry ingredients . Stir until just moistened . Fill the
prepared muffin cups with the batter .
Bake in the preheated 400ºF oven for about 20 minutes, until lightly
browned . Remove from pan and serve warm .
For plain corn muffins, follow the recipe, omitting the Parmesan and
chives .
Nutritional information per muffin (made with 2% milk):
Calories 166 (36% from fat) • carb. 22g • pro. 5g • fat 7g • sat. fat 4g
• chol. 50g • sod. 259g • calc. 86mg • fiber 1g
Pesto Cheese Twists
Serve these an appetizer, or with soup in place of crackers .
Makes sixteen 5-inch twists
1
sheet puff pastry, thawed at room temperature for
20 to 30 minutes
1 tablespoon prepared pesto
1 tablespoon grated Parmesan or Asiago
1 egg white, beaten until foamy
On a lightly floured surface, roll the thawed puff pastry until it
measures 10 x 12 inches; use a pastry wheel to cut the puff pastry in
half crosswise . Combine the pesto, grated cheese and half the beaten
egg white (discard the remaining egg white) . Spread the pesto mixture
over one of the half-sheets using an offset spatula; top with the second
half-sheet . Use a rolling pin to lightly roll together . With the pastry
wheel, cut the sheet in half crosswise, then cut each piece into eight
strips, 6 x ½ inches each . Twist each strip 3 to 4 times; pinch ends to
seal . Place on a tray and refrigerate for at least 30 minutes .
Ten minutes before baking, place the rack in position B; preheat the
toaster oven to 425ºF . Line the broiler pan (without drip tray) with a
sheet of parchment paper .
Arrange 8 puff pastry twists evenly on the parchment-lined pan . Bake
for 11 to 13 minutes at 425º F until puffed and crispy . Remove from the
pan with tongs or a spatula and place on a rack to cool . Arrange the
second batch on the same pan and repeat . Serve slightly warm or at
room temperature .
Nutritional information per twist:
Calories 84 (51% from fat) • carb. 9g • pro. 2g • fat 5g • sat. fat 1g
• chol. 0 mg • sod. 66mg • calc. 8mg • fiber 0g
Quick Cheese Nachos
Homemade nachos make a great quick snack or appetizer .
Serve with sour cream, guacamole and your favorite salsa .
Makes 2 servings
15
full-sized baked tortilla chips (about 2¼ ounces)
²⁄
3
cup refried beans
¼ cup jalapeño pepper slices, drained
¼ cup chopped scallions
¼ cup sliced black olives, drained
1 cup shredded extra-sharp Cheddar
(can use lowfat)
Place rack in position A and preheat on broil setting . Arrange chips in
11x7-inch baking pan that has been lined with foil . Distribute the
remaining ingredients over the chips, as evenly as possible in the order