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Recipes
Cinnamon Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
Blueberry Buttermilk Crumb Cake . . . . . . . . . . . . . . . . . . . . . 11
French Toast Sticks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
Lime Tortilla Chips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
Quick Nachos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Peri-Peri Chicken Wings . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Buffalo Chicken Wings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
Buffalo Cauliflower . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
Air Fried Calamari with Pickled Hot Peppers . . . . . . . . . . . .15
Chicken Caesar Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15
Firecracker Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
Mexican Street Corn Riblets . . . . . . . . . . . . . . . . . . . . . . . . . .17
Parmesan Truffle Fries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17
Crispy Kung Pao Brussels Sprouts . . . . . . . . . . . . . . . . . . . . .17
Chicken Tinga Taquitos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18
Roast Chicken with Fall Veggies . . . . . . . . . . . . . . . . . . . . . .19
Thyme-Glazed Salmon
with Asparagus and Fingerling Potatoes . . . . . . . . . . . . . . 20
Beef Sliders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Sesame Slider Buns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21
Cinnamon-Sugar Doughnut Bites . . . . . . . . . . . . . . . . . . . . . 22
Raspberry-Peach Hand Pies . . . . . . . . . . . . . . . . . . . . . . . . . 22
10
Cinnamon Rolls
The Basket Air Fryer bakes up hot cinnamon rolls in 12 minutes .
Using prepared pizza dough really makes this version easy to enjoy
when the mood strikes!
Makes 8 rolls
Nonstick cooking spray
1/3
cup granulated sugar
1
teaspoon ground cinnamon
1
pound pizza dough
3
tablespoons plus 1 teaspoon unsalted butter,
melted and divided
2/3
cup confectioners' sugar, sifted
2
tablespoons hot water
1 . Coat an 8-inch round baking pan evenly with nonstick cooking
spray; reserve .
2 . Stir together the granulated sugar and cinnamon .
3 . Roll out the pizza dough into a large rectangle, about 12"x18" .
Brush 3 tablespoons of the melted butter evenly over the surface
of the dough . Sprinkle with the cinnamon sugar .
4 . Starting with a long edge, tightly roll the dough into a log . Using
a bench scraper or a sharp knife, trim the ends, and then cut the
log into 8 even pieces . Arrange the pieces cut side up in the
baking pan .
5 . Select Bake, and set the time to 12 minutes and the temperature
to 350°F . Press Start/Stop . Once preheated, place the pan in the
basket . Halfway through baking time, brush the rolls lightly with
the 1 teaspoon melted butter .
6 . While the rolls finish baking, prepare the glaze . Place the
confectioners' sugar in a medium mixing bowl . Stir in the hot
water until the glaze is smooth and spreadable .
7 . When the rolls are finished, remove the pan from the basket .
Spread the glaze evenly over the tops of the rolls, and serve .
Nutritional information per roll:
Calories 236 (20% from fat) • Carb. 44g • Pro. 4g • Fat 5g • Sat. fat 3g
Chol. 12mg • Sod. 269mg • Calc. 4mg • Fiber 1g
Blueberry Buttermilk Crumb Cake
This coffee cake is guaranteed to receive rave reviews .
Makes one 8-inch cake, about 12 servings
Nonstick cooking spray
For the crumb topping:
¾
cup plus 2 tablespoons unbleached all-purpose flour
6
tablespoons packed light brown sugar
6
tablespoons unsalted butter, room temperature,
cut into tablespoons
1
teaspoon ground cinnamon
½
teaspoon pure vanilla extract
Pinch kosher salt
For the buttermilk cake:
1
/
cups unbleached all-purpose flour
1
3
½
teaspoon baking soda
½
teaspoon cream of tartar
¼
teaspoon kosher salt
1
/
cup unsalted butter, room temperature, cut into table-
3
spoons
½
cup plus 2 tablespoons granulated sugar
1
large egg, room temperature
½
teaspoon pure vanilla extract
1
/
cup buttermilk
3
2
cups blueberries, washed and dried well
1 . Lightly coat an 8-inch baking pan with nonstick cooking
spray; reserve .
2 . Prepare the crumb topping by placing the flour, brown sugar,
butter, cinnamon, vanilla, and salt in a large mixing bowl . Mix
together using a hand mixer or by hand so that the mixture
comes together and forms large crumbs . Refrigerate until
ready to use .
3 . Prepare the cake . Stir the flour, baking soda, cream of tartar,
and salt together in a medium bowl and reserve .
4 . Put the butter and granulated sugar into a large mixing bowl .
Mix together with a hand or stand mixer until light and fluffy .
5 . Scrape the bowl well, and then add the egg and vanilla, mixing
until completely incorporated and smooth .
6 . Add half the reserved dry mixture and then half of the
buttermilk . Mix until combined . Scrape the bottom and sides
of the mixing bowl . Add the remaining dry ingredients and
buttermilk . Continue mixing on low speed until smooth
and blended .
7 . Pour the batter into the prepared pan and smooth the top .
Sprinkle the blueberries evenly over the top, and then lightly
press them into the batter so that they are slightly submerged .
8 . Breaking up any large clumps, crumble the topping over the
blueberries to evenly coat .
9 . Select Bake, and set the time to 45 minutes and the
temperature to 325°F . Press Start/Stop . Once the unit is
preheated, add the cake to the basket . The cake is finished
when the crumb topping is evenly browned and a cake tester
comes out clean from the center of the pan . Add additional
time in 5-minute increments should the cake need more baking
time .
10 . Transfer the cake to a wire rack . Cool completely before cutting
and serving .
11
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