4
about 20 minutes or until golden brown. To
ensure even color, turn baking tray halfway
through baking.
Let cool before serving.
*May substitute allspice if star anise is
unavailable.
Nutritional information per scone:
Calories 278 (36% from fat) • carb. 39g • pro. 6g
• fat 11g • sat. fat 7g • chol. 56mg • sod. 448mg
• calc. 110mg • fiber 1g
Buttermilk Blueberry
Crumb Cake
Makes one 8-inch cake, or 12 servings
cooking spray
Crumb topping:
½ cup unbleached, all-purpose flour
¼ cup packed light brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
1 pinch table salt
½ teaspoon vanilla extract
4 tablespoons unsalted butter, cold
and cubed
Muffin Batter:
1
1
⁄
3
cups unbleached, all-purpose flour
¾ teaspoon baking soda
¼ teaspoon table salt
1
⁄
3
cup unsalted butter, cut into 5
pieces
½ cup + 3 tablespoons granulated
sugar
1 large egg
½ teaspoon vanilla extract
1
⁄
3
cup buttermilk
1¼ cups fresh blueberries
Preheat the Cuisinart
™
Brick Oven to 350°F
on the bake setting with the rack in position
A. Lightly coat an 8-inch square baking pan
with nonstick cooking spray. Reserve.
Combine the first 7 ingredients in the work
bowl of a Cuisinart
®
Food Processor fitted
with the metal chopping blade. Pulse 3 to
4 times, until the mixture is just combined.
Reserve.
In a small bowl, mix together the flour, baking
soda, and salt. Reserve.
Place the butter and sugar in a medium bowl
and mix with a Cuisinart
®
Hand Mixer until
light and fluffy, about 1 minute. Add the egg
and vanilla and beat until fully combined. Add
the reserved dry ingredients,
1
⁄
3
at a time, and
the buttermilk,
1
⁄
3
at time, alternating the two
starting with the buttermilk and ending with
the dry ingredients. Pour the batter into the
prepared pan. Make a layer of the blueberries
on top of the batter, slightly pressing them
down. Cover evenly with the reserved crumb
topping.
Bake in preheated oven for 50 to 60 minutes,
or until a cake tester inserted into the cake
comes out clean.
Nutritional information per serving:
Calories 243 (35% from fat) • carb. 37g • pro. 3g
• fat 10g • sat. fat • 6g • chol. 42mg • sod. 182mg
• calc. 23mg • fiber 1g
Roasted Eggplant and
Sweet Pepper Crostini
Makes 12 crostini
4 tablespoons extra virgin olive oil,
divided
1 small Italian eggplant, about 8
ounces, cut into ½-inch dice
½ large red bell pepper (about 3 to 4
ounces), cut into ½-inch dice
½ large yellow bell pepper (about 3 to
4 ounces), cut into ½-inch dice
2 ounces sweet onion, cut into
½-inch dice
3 garlic cloves, divided and smashed
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 tablespoon basil, very thinly sliced
(or chiffonade)
12 ½-inch slices of rustic Italian bread
with a tight crumb
Preheat Cuisinart
™
Brick Oven to 375°F on
bake with rack in position B. Line the baking
tray with aluminum foil and coat with 2
teaspoons of olive oil.
Toss the eggplant, red pepper, yellow pepper,
onion, and 2 of the garlic cloves in a mixing
bowl with 2½ tablespoons of olive oil, salt,
