Cuisinart SBC-1000 SBC-1000 Manual - Page 11

Pumpkin Bread Pudding, Dairy-Free Chocolate Mousse - base system

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Pumpkin Bread Pudding #SFBEQVEEJOHDBOCFNJYFEBOEBTTFNCMFEBIFBEPGUJNFBOE CBLFEXIJMFEJOOFSJTCFJOHTFSWFEGPSBXBSNEFTTFSU5PQXJUI TXFFUFOFEXIJQQFEDSFBN .BLFTBCPVUUFOUPUXFMWFTFSWJOHT 1 tablespoon unsalted butter 1 pound challah loaf, cut into 2-inch cubes 1 can (12-ounce) evaporated lowfat milk 1¼ cups heavy cream 6 large eggs ½ tablespoon pure vanilla extract 1 can (15 ounce) pumpkin purée (about 1½ to 1¾ cups) ½ cup plus 2 tablespoons granulated sugar 1½ teaspoons ground cinnamon ¹∕8 teaspoon ground allspice ¹∕8 teaspoon ground ginger pinch freshly ground nutmeg  #VUUFSBRVBSUTPVGGMÊEJTIPSBOPUIFSCBLJOHEJTI FRVJWBMFOUUPRVBSUT1VUCSFBEDVCFTJOUPBMBSHFNJYJOH bowl. 2. Put the remaining ingredients into the blender jar in the order listed and cover. Starting on speed 1 and gradually raising to TQFFE MFUNJYUVSFCMFOEVOUJMIPNPHFOPVT BCPVUUP seconds. 3. Pour egg mixture over the bread cubes and toss together so that all of the bread cubes are coated with egg mixture USBOTGFSUPQSFQBSFEEJTIBOEMFUTUBOEGPSNJOVUFT PS DPWFSBOESFGSJHFSBUFVQUPIPVST JGSFGSJHFSBUFE MFUDPNF to room temperature for 30 minutes before proceeding).  5FONJOVUFTCFGPSFCBLJOH QSFIFBUPWFOUPž'1MBDFUIF TPVGGMÊEJTIXJUIUIFCSFBEQVEEJOHJOUPBMBSHFSCBLJOHQBO with a rim that is at least 2 inches. Place in the oven and carefully pour warm water into the larger outer pan until the XBUFSDPNFTVQUIFTJEFTPGUIFTPVGGMÊEJTICZJODI$PWFS BOECBLFGPSBCPVUNJOVUFT VODPWFSJOHGPSUIFMBTU minutes. Bread pudding is done when internal temperature reaches 140˚F. Remove from oven and allow the bread pudding to rest for about 20 minutes on a rack before serving. Serve with sweetened whipped cream. Nutritional information per serving (based on 12 servings): $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH Dairy-Free Chocolate Mousse 5IJTSJDIDIPDPMBUFNPVTTFJTTPHPPE ZPVXPOUNJTTBUIJOH .BLFTUFO˜DVQTFSWJOHT 1 cup soy milk 12 ounces semi-sweet chocolate (roughly chopped) or chocolate chips ¹∕³ cup granulated sugar ½ tablespoon pure vanilla extract 1 package silken tofu (14 to 16 ounces), drained and cut into 1-inch cubes 1. Put the soy milk into the blender jar. Cover and Set timer for NJOVUFTBOEUFNQFSBUVSFPO.FEJVN TUJSSJOHPDDBTJPOBMMZ 0ODFNJMLDPNFTKVTUUPBCPJM UVSOVOJUPGGBOEBEEUIF DIPDPMBUF TVHBSBOEWBOJMMB#MFOEPOTQFFEVOUJM homogenous. 8JUIVOJUTUJMMSVOOJOH SFNPWFUIFNFBTVSJOHDVQGSPNUIF blender lid and add the tofu cubes through the lid opening with the unit on speed 1.  #MFOEVOUJMTNPPUI TDSBQJOHEPXOTJEFTJGOFDFTTBSZ BCPVU 1 minute.  1PVSNPVTTFJOUPJOEJWJEVBMDVTUBSEDVQT5BQDVTUBSEDVQT on the counter to remove any air bubbles. Wrap with plastic and refrigerate for at least 2 hours before serving. Nutritional information per serving: $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH 22

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22
Pumpkin Bread Pudding
1
tablespoon unsalted butter
1
pound challah loaf, cut into 2-inch cubes
1
can (12-ounce) evaporated lowfat milk
1¼
cups heavy cream
6
large eggs
½
tablespoon pure vanilla extract
1
can (15 ounce) pumpkin purée
(about 1½ to 1¾ cups)
½
cup plus 2 tablespoons granulated sugar
1½
teaspoons ground cinnamon
¹∕
8
teaspoon ground allspice
¹∕
8
teaspoon ground ginger
pinch freshly ground nutmeg
bowl.
2. Put the remaining ingredients into the blender jar in the order
listed and cover. Starting on speed 1 and gradually raising to
seconds.
3. Pour egg mixture over the bread cubes and toss together so
that all of the bread cubes are coated with egg mixture
to room temperature for 30 minutes before proceeding).
with a rim that is at least 2 inches. Place in the oven and
carefully pour warm water into the larger outer pan until the
minutes. Bread pudding is done when internal temperature
reaches 140˚F. Remove from oven and allow the bread
pudding to rest for about 20 minutes on a rack before
serving. Serve with sweetened whipped cream.
Nutritional information per serving (based on 12 servings):
Dairy-Free Chocolate Mousse
1
cup soy milk
12
ounces semi-sweet chocolate
(roughly chopped) or chocolate chips
¹∕
³
cup granulated sugar
½
tablespoon pure vanilla extract
1
package silken tofu (14 to 16 ounces),
drained and cut into 1-inch cubes
1. Put the soy milk into the blender jar. Cover and Set timer for
homogenous.
blender lid and add the tofu cubes through the lid opening
with the unit on speed 1.
1 minute.
on the counter to remove any air bubbles. Wrap with plastic
and refrigerate for at least 2 hours before serving.
Nutritional information per serving: