Cuisinart DLC-XP - Manual (Page 42)

Insert the metal blade in the processor. Process the zest with the
brown sugar until finely chopped, about 20-30 seconds. Remove
and reserve. Add 4 tablespoons of the cinnamon to the work
bowl with the maple syrup, orange juice, melted butter and
vanilla; process 10 seconds. Remove and reserve, pouring 1 cup
of the mixture into one bowl/cup and dividing the rest among the
4 prepared baking pans.
Working with one ball of dough at a time, roll out the dough on a
lightly floured surface to a 10 x 12 inch rectangle. Leaving a
1/2 inch border all around, sprinkle with one quarter of the
cinnamon mixture, and top evenly with 3/4 cup of the raisins and
1/2 cup of the walnuts. Starting from a short end, roll the dough
tightly, jelly-roll style. Use a serrated knife to cut into 9 even
slices. Arrange the slices cut side down in one of the prepared
pans. Repeat with the remaining dough and filling ingredients.
Cover and let rise in a warm place until doubled in volume, about
45-60 minutes. Alternatively, the covered buns may be placed in
the refrigerator to rise. About 30 minutes before baking, preheat
the oven to 350°F. Heat the unused syrup mixture if the butter
has solidified. Drizzle 1/4 cup of the maple syrup mixture evenly
over each pan of buns. Bake for 25-30 minutes, until the buns
are browned on the top and spring back when pressed. Let cool
in the pans for 5 minutes, then invert on a plate to serve. The
sticky buns are best served warm.
Nutritional analysis per bun:
Calories 358 (24% from fat) • carbo. 77g • pro. 6g • fat 12g •
sat. fat 1g • chol. 29mg • sod. 88mg • fiber 1g
PUMPKIN STREUSEL MUFFINS
Yield: 30 regular size muffins
Preparation: 20 minutes; 25 minutes to bake
For the streusel topping:
1/3
cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon cinnamon
1 tablespoon unsalted butter
For the muffins:
Cooking spray
3-1/4 cups all-purpose flour
1
cup pecan halves
1-1/2 teaspoons baking soda
3/4 teaspoon
salt
1-1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
2 cups pumpkin purée
(solid pack pumpkin, not pumpkin pie filling)
3 cups granulated sugar
3 large eggs
2/3 cup vegetable oil
1/3 cup milk (regular, reduced fat, lowfat or fat-free)
1 cup chocolate chips
To make the streusel topping:
Insert the metal blade. Process the flour, sugar and cinnamon for
5 seconds to combine. Add the unsalted butter; pulse until the
mixture resembles crumbs, about 10 times. Remove and reserve.
Do not wash work bowl or blade.
To make the muffins:
Evenly coat 30 standard muffin cups with cooking spray. Preheat
the oven to 375°F.
With the metal blade, pulse to combine the flour, pecan halves,
baking soda, salt, cinnamon, ginger, allspice, and nutmeg,
10 times; remove and reserve. Combine the pumpkin purée and
sugar and process 10 seconds; scrape the work bowl. Add the
eggs, vegetable oil and milk; process until smooth, 10-15 sec-
onds; scrape the work bowl. Add the reserved flour mixture and
chocolate chips; pulse until just combined, about 10 pulses.
Divide the mixture evenly among the prepared muffin cups. Top
each muffin with a well-rounded teaspoon of the streusel mixture.
Bake in the preheated oven for 20-25 minutes, until a tooth pick
inserted into a muffin comes out clean. Let cool in the pan for
5 minutes, then remove from the pans and cool on a rack. May
be served warm or cool.
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