Cuisinart SM-50 Recipe - Page 12

Triple Citrus Tea Loaf This moist, quick bread has a bright citrus flavor that is accentuated by a tangy sugar glaze. Makes one loaf cake Butter and flour for preparing pan 3 cups unbleached, all-purpose flour 1½ teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon kosher salt 11/3 sticks (12 tablespoons) unsalted butter, melted and cooled to room temperature 2 cups granulated sugar, plus ½ cup for glaze 1 orange, zested and juiced 1 lemon, zested and juiced 1 lime, zested and juiced 4 large eggs, room temperature 1 teaspoon pure vanilla extract ½ cup whole milk, room temperature 2 tablespoons confectioners' sugar, for glaze Preheat oven to 350°F with the rack in the lower position. Butter and flour a 9-inch loaf pan. Reserve. Sift together the flour, baking powder, baking soda and salt in a small bowl. Reserve. Put the melted butter and sugar into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 2 to combine and then increase to Speed 5 to cream, about 2½ to 3 minutes. Scrape the entire bowl. Decrease to Speed 3. Combine the citrus juices. Mix together the citrus zests. Add /1 3 cup of the mixed juices and 2 tablespoons of mixed zests. Scrape the entire bowl. Add eggs, one at a time, and vanilla extract, and mix until fully incorporated. Scrape the entire bowl. Decrease speed to 2, and add /1 3 of the flour mixture, followed by ½ of the milk. Repeat, ending with the flour. Scrape the bowl as needed. Pour the batter into the prepared pan. Bake until golden brown and a cake tester comes out clean, about 65 to 70 minutes. Allow the cake to cool in pan on a wire rack. While cake is cooling, put the remaining ½ cup of sugar and mixed citrus juice into the Cuisinart® mixing bowl. Insert the whisk and mix on Speed 5 until sugar is dissolved, about 2 to 3 minutes. Decrease to Speed 2 and add confectioners' sugar to thicken. When cake is just cool to touch, remove from pan, brush glaze all over top and sides of cake with a spatula or pastry brush. Allow cake to cool completely before slicing. Nutritional analysis per serving (based on 12 servings): Calories 356 (29% from fat) • carb. 58g • pro. 5g • fat 12g • sat. fat 8g • chol. 90mg • sod. 204mg • calc. 34mg • fiber 1g Chocolate Cherry Crackles Chewy, chocolatey cookies with tart cherries for contrast. Makes about 30 cookies ½ cup unsweetened cocoa (preferably Dutch process) 1½ cups unbleached, all-purpose flour 1½ teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon kosher salt 4 tablespoons (½ stick) unsalted butter, melted 1½ cups granulated sugar 3 large eggs 2 teaspoons pure vanilla extract ½ cup mini chocolate chips ½ cup tart dried cherries 1 cup confectioners' sugar, sifted Preheat oven to 350°F. Line two baking sheets with parchment paper. Stir together cocoa, flour, baking powder, baking soda and salt in a small bowl. Put the melted butter and sugar in the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 4 until smooth. Scrape the entire bowl. With the mixer running again on Speed 4, add the eggs, one at a time, and the vanilla extract, being sure each egg is incorporated before adding the next. Scrape the entire bowl as necessary. With the mixer running on Speed 2, add the dry ingredients, in two additions, until just combined, scraping the bowl in between. Add chocolate chips and cherries until just mixed. 23