Manual Cuisinart TOB-60 (page 21 of 27) (English)

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1 teaspoon ground cinnamon

¼ teaspoon table salt

6 tablespoons unsalted butter, melted

1½ pounds apples, peeled, cored, quartered and cut into

/4-inch

slices*

1 tablespoon fresh lemon juice

½ cup dried cherries

¼ cup raisins

½ cup granulated sugar

2 tablespoons honey

1 teaspoon pure vanilla extract

Preheat the Cuisinart

Convection Toaster Oven Broiler to 350ºF on the

bake setting with the rack in position A. Lightly coat an 9-inch square bak-

ing dish with cooking spray.

In a medium bowl, combine the oats with the brown sugar, flour, cinnamon

and salt. Add the melted butter and stir until the mixture is evenly moist-

ened. Use your fingers to pinch the mixture into large crumbs; reserve.

In a medium bowl, toss the sliced apples with the lemon juice, cherries, rai-

sins, granulated sugar, honey, and vanilla. Spoon the apple mixture evenly

into the prepared baking dish. Sprinkle evenly with the reserved crumb

mixture.

Bake in the preheated oven for 35 to 40 minutes, until the apples are ten-

der 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

Food Processor fitted with the

4 mm 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 unsalted butter, cubed

4 ounces unsweetened chocolate, finely chopped

2 ounces bittersweet chocolate, finely chopped

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 table salt

Preheat the Cuisinart

Convection Toaster Oven Broiler to 400°F on the

bake setting with the rack in position B. Line the baking pan with aluminum

foil. Spread the walnuts on the prepared pan and toast for 2 to 3 minutes,

or until fragrant and lightly browned. Cool to room temperature. Reduce

oven temperature to 375°F and move the rack to position A.

Coat a 9-inch baking pan with nonstick cooking spray; lightly dust with

unbleached, all-purpose flour. Reserve.

Add the butter and chocolates to 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.

In a large mixing bowl, beat eggs with a Cuisinart

Hand Mixer until light-

ened, 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.

Pour into prepared pan. Bake for about 35 minutes, or until edges are dry.

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Cuisinart TOB-60 Manual

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