Cuisinart TOB-60N1 Manual De Instrucciones página 23

½ cup granulated sugar
2 tablespoons honey
1 teaspoon pure vanilla extract
1 . Preheat the Cuisinart Convection Toaster Oven Broiler to 350ºF on
®
Pizza/Bake with the rack in the lower position . Lightly coat a 9-inch
square baking pan with nonstick cooking spray .
2 . In a medium bowl, combine the oats with the brown sugar, flour, cin-
namon and salt . Add the melted butter and stir until the mixture is
evenly moistened . Use your fingers to pinch the mixture into large
crumbs; reserve .
3 . In a medium bowl, toss the sliced apples with the lemon juice, cher-
ries, raisins, granulated sugar, honey and vanilla . Spoon the apple
mixture evenly into the prepared baking pan . Sprinkle evenly with the
reserved crumb mixture .
4 . Bake in the preheated oven for 35 to 40 minutes, until the apples are
tender and the filling is bubbling . Let rest for 20 to 30 minutes before
serving . Serve warm or at room temperature with vanilla ice cream,
frozen yogurt, or freshly whipped cream .
* For ease in slicing, use the Cuisinart
4mm/medium slicing disc .
Nutritional information per serving:
Calories 360 (23% from fat) • carb. 67g • pro. 5g • fat 10g • sat. fat 6g • chol. 25mg
• sod. 75mg • calc. 25mg • fiber 5g
Bittersweet Espresso Brownies
Makes 16 brownies
½ cup chopped walnuts
nonstick cooking spray
¾ cup (1½ sticks) unsalted butter, cubed
4 ounces unsweetened chocolate, finely chopped
2 ounces bittersweet chocolate, finely chopped
Food Processor fitted with the
®
3 large eggs
1 cup granulated sugar
½ cup packed light brown sugar
2 teaspoons instant espresso
2 teaspoons pure vanilla extract
¾ cup unbleached, all-purpose flour, plus more for dusting pan
¾ teaspoon kosher salt
1 . Preheat the Cuisinart Convection Toaster Oven Broiler to 400°F on
®
Pizza/Bake . Line the baking pan with aluminum foil . Spread the wal-
nuts on the prepared pan and carefully slide into the upper position .
Toast for 2 to 3 minutes, or until fragrant and lightly browned . Cool to
room temperature . Switch oven to 375°F on Convection Bake with
the rack in the lower position .
2 . Lightly coat a 9-inch baking pan with nonstick cooking spray; lightly
dust with unbleached, all-purpose flour . Reserve .
3 . Put the butter and chocolates into a heatproof bowl and place over a
pot of simmering water . Once both are almost completely melted, set
aside to cool to room temperature . Reserve .
4 . In a large mixing bowl, beat eggs with a Cuisinart
lightened, about 30 seconds . Add the sugars and beat until light and
thickened, another 30 seconds to 1 minute . Add instant espresso
and vanilla; beat until well combined . Add flour and salt; mix until just
incorporated . Gently fold in toasted walnuts .
5 . Pour into prepared pan . Bake for about 35 minutes, or until edges are
dry . Cool before cutting into squares .
Nutritional information per brownie:
Calories 260 (54% from fat) • carb. 28g • pro. 3g • fat 17g • sat. fat 9g • chol. 60mg
• sod. 120mg • calc. 30mg • fiber 2g
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Hand Mixer until
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