Cuisinart BRK 200 Instruction and Recipe Booklet - Page 4

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: 11⁄3 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, and pepper. Pour out onto prepared baking sheet. Bake for about 40 to 50 minutes, tossing vegetables every 10 to 15 minutes. Vegetables should be very soft and slightly browned. Once vegetables are done cooking toss with chopped basil in mixing bowl. Taste and adjust seasonings accordingly. Rub bread slices with remaining garlic clove and brush with remaining olive oil. Toast slices in oven-flipping bread once so that the crostini are an even golden brown on both sides, approximately 3 to 4 minutes per side. Top crostini with warm eggplant and pepper topping and serve immediately. 4