Cuisinart TOB-195BCC Instruction and Recipe Booklet - Page 21

In a heat-proof bowl over a pot of simmering water, melt the chocolate and 2 tablespoons (30 ml) of butter. Keep warm; reserve. In a large bowl, mix the egg yolks and ¾ cup (175 ml) of sugar, using a Cuisinart® Hand Mixer fitted with the whisk attachment, until pale and thickened. Whisk in the cooled chocolate mixture. Reserve. Wash and dry the whisk attachment well and whip all the egg whites, water and salt until foamy, about 1 to 2 minutes. Slowly add the remaining sugar and whip to a medium-stiff peak, about 3 to 4 minutes. Stir a very small amount of the meringue into the chocolate/yolk mixture. Gently fold ¾ of the meringue into the lightened chocolate/ yolk mixture, using a large rubber spatula until the ingredients are incorporated. Sift in the flour and gently fold into mixture. Gently fold the remaining meringue. Pour into prepared pan and bake in the preheated oven for 35 to 45 minutes, until cake has puffed and appears dry, but still soft to the touch. Turn cake out onto serving plate and remove pan and parchment. Top with whipped cream and strawberries, if desired. Serve immediately. Nutritional information per serving: Calories 194 (43% from fat) • carb. 25g • pro. 5g • fat 10g • sat. fat 5g • chol. 123mg • sod. 43mg • calc. 23mg • fiber 1g Heath® Bars (about four 1.4-ounce (40 g) bars) Place rack in Cuisinart® Exact Heat™ Convection Toaster Oven Broiler in position B and preheat oven to 350ºF (180˚C) on Bake setting. Lightly coat an 8 x 8-inch (20 x 20 cm ) square baking pan with vegetable oil cooking spray. Combine flour, baking powder and salt in a small bowl; reserve. Place butter and sugar in a large mixing bowl. Using a Cuisinart® SmartPower™ 7-Speed Electronic Hand Mixer, beat on speed 2 until light and fluffy, about 30 seconds. Add eggs and vanilla. Beat on speed 4 until well combined, about 30 seconds. Add flour mixture and beat on speed 1 until combined, about 30 seconds. Scrape bowl and add Heath® Bars; mix on speed 1 until combined, about 15 seconds. Spread in prepared pan and bake until golden brown, and a toothpick inserted in the centre comes out clean, about 20 to 25 minutes. Remove from oven and cool on wire rack for 20 minutes. Cut into squares and remove from pan. Nutritional information per square: Calories 223 (44% from fat) • carb. 29g • pro. 2g • fat 11g • sat. fat 7g • chol. 54mg • sod. 137mg • calc. 9mg • fiber 1g Heath® Bar Blondies Both kids and grown-ups will love these bar cookies. Makes 16 squares vegetable oil cooking spray 1 cup (250 ml) all-purpose flour 1 teaspoon (5 ml) baking powder ¼ teaspoon (1 ml) salt 8 tablespoons (120 ml) butter, softened 1 cup (250 ml) firmly packed light brown sugar 2 large eggs 1 teaspoon (5 ml) vanilla extract 1 cup (250 ml) coarsely chopped Banana Whole Wheat Muffins Oats, raisins and nuts add flavour and texture to these delicious breakfast treats. Makes 6 muffins ½ cup (125 ml) golden raisins ½ cup (125 ml) old-fashioned oats ½ cup (125 ml) whole wheat flour 1 teaspoon (5 ml) baking powder ¼ teaspoon (1 ml) ground cinnamon 1/8 teaspoon (.5 ml) ground allspice 1/8 teaspoon (.5 ml) baking soda 1/8 teaspoon (.5 ml)salt 1 medium banana, peeled and mashed 1 large egg 21