Cuisinart TOB-195BCC Instruction and Recipe Booklet - Page 20

In a Cuisinart® Food Processor fitted with the metal blade, process garlic until finely chopped, about 15 seconds. Scrape bowl and add cheese; process until finely chopped, about 30 seconds. Add butter, oil, salt and pepper; process until smooth, about 15 seconds. Scrape bowl as necessary. Cut bread into two 8-inch (20 cm) pieces, cut each piece in half lengthwise and spread each cut side with garlic mixture. Place two pieces of prepared bread directly on oven rack, cut side up, and bake until toasted, about 10 to 12 minutes. Remove from toaster oven with a spatula and repeat with remaining two pieces of bread. Slice into 2-inch (5 cm) pieces and serve warm. Nutritional information per slice: Calories 80 (90% from fat) • carb. 1g • pro. 1g • fat 8g • sat. fat 3g • chol. 12mg • sod. 149mg • calc. 29mg • fiber 1g Lemon Blueberry Loaf Cake This delicious loaf can be served for dessert or as a quick bread. Makes 10 servings vegetable oil cooking spray 2 cups (500 ml) all-purpose flour ¾ cup (175 ml) sugar 2 teaspoons (10 ml) grated lemon zest 1½ teaspoons (7 ml) baking powder ¼ teaspoon (1 ml) salt 2 large eggs, well beaten ½ cup (125 ml) butter, melted ½ cup (125 ml) lowfat milk 1 cup (250 ml) fresh or frozen blue berries ½ cup (125 ml) walnut halves, chopped Place rack in the Cuisinart® Exact Heat™ Convection Toaster Oven Broiler in position A and preheat oven to 350ºF (180˚C) on Bake setting. Lightly coat an 8½ x 4½-inch (22 x 11 cm) loaf pan with vegetable oil cooking spray. Combine flour, sugar, zest, baking powder and salt in a large mixing bowl. Combine eggs, butter and milk in a 2-cup (500 ml) liquid measure and mix to combine. Add egg mixture to flour mixture; stir with wooden spoon until just combined; do not overmix (batter will not be smooth). Add blueberries and walnuts; mix until just blended (do not overmix). Pour into prepared pan and bake until a toothpick inserted in the centre comes out clean, about 1 hour 20 minutes. Remove from oven and cook on wire rack for 10 minutes. Remove from pan and let cool completely on wire rack. Nutritional information per serving: Calories 267 (37% from fat) • carb. 37g • pro. 5g • fat 11g • sat. fat 6g • chol. 62mg • sod. 219mg • calc. 32mg • fiber 1g Chocolate Soufflé Cake This rich cake is best served right out of the oven. Top with freshly whipped cream and sliced strawberries for an elegant addition. Makes one 10" (25 cm) cake, 12 to 16 servings 2 tablespoons (30 ml) unsalted butter, chopped, + more to prepare the cake pan 8 ounces (229 g) bittersweet choco late, chopped 9 large eggs, separated 1¼ cup (300 ml) granulated sugar, divided, + more to dust cake pan 2 large egg whites 1 tablespoon (15 ml) water 1 pinch table salt 1/3 cup (75 ml) unbleached, all-purpose flour whipped cream (optional) fresh strawberries, hulled and sliced (optional) Preheat Cuisinart® Exact Heat™ Convection Toaster Oven Broiler to 375°F (190˚C) on the Convection Bake or Bake setting with a rack in position A. Butter a 10 x 3-inch (25 x 6 cm) round cake pan. Cut a circle of parchment paper to line the bottom of the pan; butter the parchment; dust entire pan with sugar. Clean the lip of the pan so no butter or sugar is on it. Reserve. 20