Cuisinart DLC-10S DLC-10S Manual - Page 52

46 Chocolate Chip Oatmeal Cookies Toasted nuts and oatmeal make these cookies good for you as well as delicious. Carrot Cake To make this delicious, moist cake look really professional, put a marzipan carrot in the center. You can buy them at many pastry or candy shops. INGREDIENTS 1/2 cup quick-cooking oatmeal 3/4 cup pecans 3/4 cup butter 1/3 cup sugar 1/2 cup firmly packed light brown sugar 1 large egg 3/4 teaspoon vanilla extract 1 cup flour 1/2 teaspoon salt 3/4 teaspoon baking soda 6 ounces semi-sweet chocolate chips 35 2-1/2-inch cookies Preheat oven to 35OT and place rack in center. Toast oatmeal and pecans on baking sheet until lightly browned, about 10 minutes. Remove and reserve. Turn oven up to 375°F. Cut butter into 1-inch pieces. Use metal blade to process with both sugars until smooth, about 2 minutes. Scrape work bowl as necessary. Add egg and vanilla and pulse until just mixed, about 6 times. Add pecans, flour, salt, baking soda, and half the oatmeal. Pulse until mixed, about 8 times. Remove to large bowl, add remaining oatmeal and chocolate chips and stir to mix. Drop by rounded teaspoonfuls onto greased baking sheets 1 inch apart and bake until golden brown, about 11 minutes. INGREDIENTS Fine, dry bread crumbs, for dusting pans 1/2 pound carrots 1/2 cup granulated sugar 1/2 cup firmly packed dark brown sugar 2 large eggs 1/2 cup corn oil 1 teaspoon vanilla 3/4 cup walnut pieces 1 cup all-purpose flour 1 tablespoon unsweetened cocoa 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup raisins, steamed over boiling water for 10 minutes Cream Cheese Frosting (recipe follows) 28-inch 6 to 10 round cake pans servings Preheat oven to 350°F. Butter cake pans, line bottoms with parchment paper and butter paper. Dust pans with bread crumbs. Cut carrots into lengths to fit feed tube horizontally. Use shredding disc to shred carrots and reserve them. Process sugars, eggs, oil and vanilla with metal blade until smooth, about 15 seconds. Add walnuts and dry ingredients and pulse until combined, about 6 times, stopping once to scrape down work bowl. Use spatula to stir in raisins and carrots. Divide batter between prepared pans and bake in preheated oven until a cake tester inserted in the center comes out clean, about 35 to 40 minutes. Cool in pans