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Manafacture: Cuisinart File size: 2.09 mb File name: tob-160bcw.pdf Language of manual:

cup unbleached, all-purpose flour . cup whole-wheat flour . teaspoon table salt . teaspoon baking soda . teaspoon baking powder . teaspoon ground cinnamon . cup unsalted butter, room temperature . cup packed light brown sugar 1 large egg, lightly beaten 2. tablespoons honey 1 teaspoon pure vanilla extract 2/3 cup lowfat buttermilk . cup dried cranberries . cup wheat germ Preheat the Cuisinart® Convection Toaster Oven Broiler to 375°F on the convection setting with the rack in position A Lightly coat a 6-cup muffin tin with nonstick cooking spray Reserve In a small mixing bowl, add the flours, salt, baking soda, baking powder and cinnamon Whisk to combine; reserve Using a Cuisinart® hand or stand mixer fitted with the paddle/beating attachment(s), mix the butter until creamy Add the brown sugar and beat until light and fluffy Add the egg, honey and vanilla and mix until fully combined While mixing, slowly add one third of the dry mixture, then follow with half of the buttermilk – adding when the batter is still streaky with flour Continue in that pattern – do not overmix Gently fold in the cranberries and wheat germ Pour evenly into prepared muffin tin Bake for about 25 minutes, or until muffin tops spring back when pressed and a cake tester comes out clean Nutritional information per muffin: Calories 228 (34% from fat) • carb. 34g • pro. 5g • fat 9g • sat. fat 5g • chol. 55mg • sod. 380mg • calc. 53mg • fiber 3g Sausage, Spinach and Fontina Quiche Great for a Sunday brunch, this quiche will please any crowd Makes one 9-inch deep-dish quiche, 8 to 12 servings . recipe pate brisee (see page 23) 6 ounces sweet Italian sausage, casings removed 2 tablespoons unsalted butter or olive oil 2 garlic cloves, finely chopped 2 cups packed baby spinach . teaspoon table salt . teaspoon black pepper 1 cup whole milk 1 cup heavy cream 4 large eggs 3 ounces fontina Roll out the dough into a 10-inch disc that is about 1/8-inch thick Fit into an ungreased 9-inch deep-dish pie plate Chill in refrigerator for about 20 minutes Preheat the Cuisinart® Convection Toaster Oven Broiler to 350°F on the bake function with the rack in position A Using a fork, prick the dough evenly all over but make sure not to go entirely through the dough Line the shell with parchment and weigh down with dried beans or rice Bake in preheated oven for 20 to 22 minutes, or until the dough under the parchment is no longer wet Remove the beans/rice and parchment and continue baking until the shell is golden brown, about an additional 15 minutes Remove; reserve Heat a skillet over medium-high heat Add the sausage, breaking it up with a spatula or the back of a wooden spoon Saute until lightly browned; reserve Do not clean out pan Add the butter to the hot pan When it has melted, add the garlic and saute until golden Add the spinach, about a quarter-cup at a time, and a pinch each of the salt and pepper Saute until bright and wilted; combine with sausage and stir to combine; reserve In a medium bowl, mix the milk, cream, eggs and remaining salt and pepper Using a Cuisinart® hand or stand mixer fitted with the whisk attachment, whip the mixture until completely combined Spread the sausage/ spinach mixture evenly on the bottom of the tart shell Pour in the liquid mixture and top with the fontina Bake about 40 to 60 minutes, or until the quiche has browned on top and is just set Nutritional information per serving (based on 12 servings): Calories 300 (75% from fat) • carb. 10g • pro. 9g • fat 25g • sat. fat 7g • chol. 110mg • sod. 380mg • calc. 98mg • fiber 0g French Toast Strata Give your family a new twist on French toast this weekend To save time, prepare the night before and then bake in the morning Makes 8 servings nonstick cooking spray 4 large eggs 2 cups whole milk 1 cup heavy cream 1 tablespoon pure vanilla extract 1.3 cup maple syrup 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg . teaspoon table salt 1 loaf (1 pound) challah bread, cut into .-inch x 9-inch strips 2 tablespoons packed light brown sugar, divided 2 tablespoons unsalted butter, cut into .-inch cubes Lightly coat a 9-inch square pan with nonstick cooking spray; reserve Add the eggs, milk, heavy cream, vanilla extract, syrup, spices and salt to a medium mixing bowl Using a Cuisinart hand mixer fitted with the chef’s whisk, beat the mixture until foamy Tightly fit half of the challah bread strips into the bottom of the prepared pan Pour half of the egg mixture on top and evenly dot with half of the brown sugar Repeat with the remaining bread, layering in the opposite direction of the first layer of bread Pour the remaining egg mixture on top, dot with the remaining brown sugar Cover and chill in the refrigerator for at least 2 hours, or overnight Remove the strata from the refrigerator and bring to room temperature Preheat the Cuisinart® Convection Toaster Oven Broiler to 350°F on the convection setting with the rack in position A Dot the top of the strata with the butter and loosely...

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