Cuisinart HM-90S HM-90S Manual - Page 4
Sweet CrÊpe Batter, Lemon Rosemary Scones, Blueberry Crumb Muffins - 9 speed
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SWEET CRÊPE BATTER Makes 12 to 13 crêpes ¼ cup unsalted butter 1 cup reduced-fat milk ¾ cup unbleached, all-purpose flour ½ teaspoon sea salt 2 tablespoons granulated sugar 3 large eggs, room temperature 1 teaspoon pure vanilla extract ½ tablespoon unsalted butter, room temperature 1. Melt the ¼ cup butter with the milk in a small saucepan over low heat. You want the mixture to be warm with the butter just melted. 2. While butter is melting, combine the flour, salt and sugar in a medium bowl. Insert the chef's whisk into the Cuisinart® Hand Mixer. Mix on speeds 1 to 2 to fully combine, about 20 seconds. Add the eggs and vanilla and mix on speeds 2 to 3 until thickened, about 1 minute. Whisk in the warm milk and butter mixture until the batter is smooth. If time allows, leave the batter to rest in the refrigerator for at least ½ hour. 3. Melt the ½ tablespoon of butter in a small skillet set over medium heat. Once pan is hot, add a scant ¼ cup of batter to the pan, moving the batter around quickly to make a thin coating on the pan. Cook the crêpe for 2 to 3 minutes, until the edges just start to brown, and then carefully flip and finish the other side for an additional minute. Continue cooking crêpes until the batter is gone. 4. Serve with a dollop of the yogurt filling and fresh fruit (previous recipe). Nutritional information per crêpe: Calories 180 (52% from fat) • carb.16g • pro. 5g • fat 10g • sat. fat 6g • chol. 115mg • sod. 200mg • calc. 51mg • fiber 0g LEMON ROSEMARY SCONES A savory version of this tender breakfast favorite! Makes 8 servings 2½ cups unbleached, all-purpose flour 2 tablespoons granulated sugar 2 teaspoons baking powder 1 teaspoon table salt 1 tablespoon lemon zest, finely grated 1 tablespoon chopped fresh rosemary 2⁄3 cup buttermilk 1 large egg 6 tablespoons unsalted butter, cut into ½-inch cubes, room temperature 2 tablespoons heavy cream 1. Preheat oven to 400°F. Line a baking sheet with parchment paper; reserve. 2. Put the flour, sugar, baking powder, salt, zest and rosemary into a large mixing bowl. Mix the buttermilk and egg together in a liquid measuring cup. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix the dry ingredients on speed 1 to combine. Add the butter and mix on speed 2 until mixture is shaggy. Reduce the speed to 1. With the mixer running, slowly add the liquid ingredients until just combined; do not over mix. Batter will be extremely wet. 3. Pour the mixture onto a clean counter/ large cutting board. Form the dough into a 10-inch disc, about 1-inch high. Using a sharp knife, cut into 8 even pieces. Place on prepared baking sheet. Brush each scone with heavy cream. Bake in preheated oven for about 25 to 30 minutes or until golden brown. 4. Let cool before serving. Nutritional information per scone: Calories 240 (38% from fat) • carb. 32g • pro. 5g • fat 10g • sat. fat 6g • chol. 55mg • sod. 420mg • calc. 96mg • fiber 1g BLUEBERRY CRUMB MUFFINS Makes 12 muffins nonstick cooking spray Crumb topping: ½ cup toasted, chopped pecans or walnuts ¼ cup unbleached, all-purpose flour 1⁄3 cup light brown sugar ¼ cup unsalted butter, room tem- perature and cut into small cubes 1 teaspoon ground cinnamon ¼ teaspoon salt Muffins: 1½ cups unbleached, all-purpose flour ½ tablespoon baking soda ½ teaspoon salt ½ teaspoon ground cinnamon 1⁄3 cup granulated sugar 4