KitchenAid KFC3100CR Use & Care Guide - Page 18

CRISP NUT DESSERT TOPPING 1⁄3 cup packed brown sugar 1⁄4 cup all-purpose flour 1 teaspoon cinnamon 1⁄4 teaspoon nutmeg 3 tablespoons butter or margarine, cut up 1⁄3 cup old-fashioned rolled oats 1 cup walnut or pecan pieces Place sugar, flour, cinnamon, and nutmeg in chopper; process 3 to 4 seconds to mix. Add butter; pulse 1 or 2 times for 4 seconds each to blend. Add oats and nuts; pulse 3 to 4 times for 4 seconds each to mix. Spread mixture on baking sheet. Bake at 375°F for 15 to 20 minutes, or until golden brown, stirring occasionally. Cool completely; break apart. Sprinkle over ice cream, fruit, or prepared pie filling. Store in cool dry place in tightly covered container. Yield: About 2 cups. 8 servings (1⁄4 cup per serving). Per serving: 198 cal, 3 g pro, 16 g carb, 14 g fat, 12 mg chol, 5 mg sod. DECADENT TRUFFLE SCOOPS 1 cup semi-sweet chocolate chips 1 cup whipping cream 2 tablespoons coffee liqueur or raspberry juice concentrate 1 cup fresh raspberries Whipped topping, if desired Place chocolate in chopper; pulse 5 to 6 times for 5 seconds each to chop. In small saucepan, heat cream until hot but not boiling. Through either opening in lid and with chopper running, slowly add cream. Process 20 to 30 seconds until smooth. Through either opening and with chopper running, add liqueur; process until smooth. Chill several hours until set. Scoop 2 small scoops into individual dessert dishes. Top with raspberries and whipped topping, if desired. Yield: 16 servings. Per serving: About 111 cal, 1 g pro, 10 g carb, 8 g fat, 20 mg chol, 6 mg sod. 18