Bedienungsanleitung Cuisinart TOB-195 (Seite 20 von 25) (Englisch)

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chopped, about 30 seconds. Add butter, oil,

salt and pepper; process until smooth, about

15 seconds. Scrape bowl as necessary.

Cut bread into two 8-inch pieces, cut each

piece in half lengthwise and spread each cut

side with garlic mixture. Place two pieces of

prepared bread directly on oven rack, cut

side up, and bake until toasted, about 10 to

12 minutes. Remove from toaster oven with

a spatula and repeat with remaining two

pieces of bread. Slice into 2-inch pieces and

serve warm.

Nutritional information per slice:

Calories 80 (90% from fat) • carb. 1g • pro. 1g • fat 8g

• sat. fat 3g • chol. 12mg • sod. 149mg

• calc. 29mg • fiber 1g

Lemon Blueberry Loaf

Cake

This delicious loaf can be served for dessert

or as a quick bread.

Makes 10 servings

vegetable oil cooking spray

2 cups all-purpose flour

¾ cup sugar

2 teaspoons grated lemon zest

1½ teaspoons baking powder

¼ teaspoon salt

2 large eggs, well beaten

½ cup butter, melted

½ cup lowfat milk

1 cup fresh or frozen blueberries

½ cup walnut halves, chopped

Place rack in the Cuisinart

Exact Heat

™

Convection Toaster Oven Broiler in position

A and preheat oven to 350ºF on Bake

setting. Lightly coat an 8½ x 4½-inch loaf

pan with vegetable oil cooking spray.

Combine flour, sugar, zest, baking powder

and salt in a large mixing bowl. Combine

eggs, butter and milk in a 2-cup liquid

measure and mix to combine. Add egg

mixture to flour mixture; stir with wooden

spoon until just combined; do not overmix

(batter will not be smooth). Add blueberries

and walnuts; mix until just blended (do not

overmix).

Pour into prepared pan and bake until a

toothpick inserted in the center comes out

clean, about 1 hour 20 minutes. Remove

from oven and cook on wire rack for 10

minutes. Remove from pan and let cool

completely on wire rack.

Nutritional information per serving:

Calories 267 (37% from fat) • carb. 37g • pro. 5g

• fat 11g • sat. fat 6g • chol. 62mg • sod. 219mg

• calc. 32mg • fiber 1g

Chocolate Soufflé Cake

This rich cake is best served right out of the

oven. Top with freshly whipped cream and

sliced strawberries for an elegant addition.

Makes one 10" cake, 12 to 16 servings

2 tablespoons unsalted butter,

chopped, + more to prepare the

cake pan

8 ounces bittersweet chocolate,

chopped

9 large eggs, separated

1¼ cup granulated sugar, divided, +

more to dust cake pan

2 large egg whites

1 tablespoon water

1 pinch table salt

/3 cup unbleached, all-purpose flour

whipped cream (optional)

fresh strawberries, hulled and

sliced (optional)

Preheat Cuisinart

Exact Heat

™

Convection

Toaster Oven Broiler to 375°F on the

Convection Bake or Bake setting with a rack

in position A.

Butter a 10x 3-inch round cake pan. Cut a

circle of parchment paper to line the bottom

of the pan; butter the parchment; dust entire

pan with sugar. Clean the lip of the pan so

no butter or sugar is on it. Reserve.

In a heat-proof bowl over a pot of simmering

water, melt the chocolate and 2 tablespoons

of butter. Keep warm; reserve.

In a large bowl, mix the egg yolks and ¾ cup

of sugar, using a Cuisinart

Hand Mixer fitted

with the whisk attachment, until pale and

thickened. Whisk in the cooled chocolate

mixture. Reserve.

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