Recipe
Booklet
Reverse Side
Deluxe Convection Toaster Oven Broilers
TOB-135
NOTICE
TABLE OF CONTENTS
This appliance has a polarized plug (one blade is wider than the other). As
a safety feature, this plug will fit in a polarized outlet only one way. If the
plug does not fit fully in the outlet, reverse the plug. If it still does not fit,
contact a qualified electrician. Do not attempt to defeat this safety feature.
Important Safeguards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Special Cordset Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Oven Rack Position Guide. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
General Guidelines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Toast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
FOR HOUSEHOLD USE ONLY
Bagel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Broil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Keep Warm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Reheat. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Convection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Defrost. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Clock. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
NOT INTENDED FOR
COMMERCIAL USE
SAVE THESE INSTRUCTIONS
3
9. Clock Button
Use to set the displayed time of day.
FEATURES AND BENEFITS
1. Blue Backlit LCD Digital Display
Shows selected function, shade setting, temperature, and cooking time.
Includes PREHEATING and READY readouts.
10. Oven Rack
Has 3 positions: The Upper position has a 50% stop feature so the rack
stops halfway out of the oven. It can be removed by lifting the front of
rack and sliding out.
2. Selector Dial
Lets you choose cooking functions and set baking time, clock,
temperature, and toast shade.
11. Easy-clean Interior
The sides of the oven are specially coated, making it easier to wipe
and clean the interior of the oven.
3. Shade Button
Starts shade selection process for Toast or Bagel modes. Choose one
of 7 browning levels with the display indicating the shade selected.
12. Slide-out Crumb Tray (not shown)
The crumb tray slides out from the front of the toaster oven
broiler for easy cleaning. Open oven door to remove.
NOTE: The oven remembers your last shade setting when it’s turned
off or unplugged.
13. Broiling Rack
Fits into the baking drip pan to use when broiling.
4. Temperature (Temp) Button
Starts temperature selection process in Bake, Reheat or Keep Warm
mode. You can adjust oven temperature in increments of 25 degrees
from 150°F to 450°F.
14. Baking/Drip Pan
A baking/drip pan is included for your convenience. Use with the
broiling rack when broiling. Use alone when baking or roasting.
5. Timer Button
Enter cooking time for Bake, Broil, Keep Warm, Reheat and Convection
modes.
1
6. Start/Stop Button
Starts or stops a cooking function. It also activates the oven
when it is in the dormant mode (plugged in but not lit).
10
11
Start/Stop Indicator Light
2
7
Illuminates when button is pushed and oven is heating up. Flashes
to indicate oven needs to be set and has not yet started. Illuminates
during operation. Turns off when oven is off.
12
3
7. Defrost Button
Use with either Toast or Bagel functions to first defrost and then toast
bread.
4
5
6
8
9
8. Convection (Conv) Button
Starts convection fan for either Bake or Broil functions.
4
15. Cord Storage (not shown)
BEFORE THE FIRST USE
Takes up excess cord and keeps countertop neat.
Place your oven on a flat surface. Remove any packaging and promotional
labels in or on the oven. Unwind the power cord. Check that the crumb tray
is in place and check that there is nothing inside or on top of the oven. Plug
power cord into wall outlet.
16. BPA-free (not shown)
All materials that come in contact with food are BPA free.
Before using your oven, make sure it is two to four inches away from the
wall or from any objects on the countertop. Do not use on heat-sensitive
surfaces. DO NOT STORE OBJECTS ON THE TOP OF THE OVEN.
IF YOU DO, REMOVE ALL OBJECTS BEFORE YOU TURN ON YOUR
OVEN. THE EXTERIOR WALLS GET VERY HOT WHEN IN USE. KEEP
OUT OF REACH OF CHILDREN.
13
14
GENERAL GUIDELINES
Toast/Bagel: Always have the rack in Upper rack position, as indicated in
the diagram at left, for even toasting. Always center your item/items in
the middle of the rack.
OVEN RACK POSITION GUIDE
All of our recipes give you
step-by-step directions
Bake: Baking function can be used as you would normally use your
large kitchen oven for roasting meats including chicken, or baking cakes,
cookies and more.
and will tell you where
Broil: Broiling function can be used for beef, chicken, pork, fish and more.
It also can be used to brown the tops of casseroles and gratins.
Caution:
Aluminum foil is not recommended for covering the drip pan. Foil is
extremely dangerous when broiling fatty foods. Grease will accumulate
and may catch fire. If foil is used to cover drip pan, be sure foil is tucked
neatly around the pan and does not touch the walls or heating rods.
Never cover the crumb tray.
Lower
the oven rack should be
positioned for best results.
Please refer to the diagram for
oven rack positions. Each
position is referred
to in the recipe.
Middle
WARNING: Placing the rack
in the Lower rack position
while toasting may result in a
fire. Toast only in the Upper
rack position.
Convection: You may turn on the convection fan by pressing the Conv
button with Bake or Broil. A fan circulates the heat so food will cook faster
and more evenly. This is best used for breads, cakes or other baked goods.
Reheat: Perfect setting for reheating food that has already been cooked.
Upper
Keep Warm: Maintains the oven at a low temperature using only the bottom
heating elements to keep foods warm without drying out.
5
Turning off the toaster oven broiler: Any cooking cycle can be stopped by
pressing the Start/Stop button at any time. This will stop the heating cycle.
BAGEL
For best bagel results, place your bagels on the oven rack with the cut side
facing up. Make sure the oven rack is in the Upper rack position, as indicated
in the diagram on page 5. If toasting two bagel halves, center them in the
middle of the rack. Four bagel halves should be evenly spaced with two in
front, two in back. To begin toasting your bagel, close the door and turn
Selector dial to Bagel. The Shade and Start/Stop buttons will begin to flash.
Dormant Mode: The oven will go dormant when cooking cycle is
completed. When dormant, the oven has power but is not lit up. Opening
the door, pushing any button or turning the Selector dial will activate the
dormant oven.
Deactivating Oven Sounds: You have the option of turning off the
electronic beeping sounds. To deactivate all beeps, push the Shade and
Defrost buttons simultaneously for 2 seconds. To reinstate all beeps, repeat
by pushing both the Timer and Shade buttons simultaneously for 2 seconds.
If you unplug the oven, all beeps will turn back on.
Shade Selection
Press Shade button and then turn dial to desired shade setting as indicated
by the 7 dots in the LCD digital display from Light (1 dot) to Dark (7 dots).
Start Bagel Toasting
Press Start/Stop button to begin toasting your bagel. During bagel toasting
you may change your shade selection simply by pressing the Shade button
and turning the dial to adjust the shade setting. The new setting will
automatically hold since the oven has already been started. You should
not press Start/Stop again, as that would cancel the Bagel cycle.
OPERATION
TOAST
To toast, make sure the oven rack is in Upper rack position, as indicated in
the diagram on page 5. If toasting two items, center them in the middle of the
rack. Four items should be evenly spaced with two in front, two in back.
Close the door. Turn Selector dial to Toast. The Shade and Start/Stop buttons
will begin to flash.
Stop Bagel Toasting
When the toasting cycle is finished, the oven will beep and turn off.
If you wish to stop the Bagel cycle before it is finished, simply press the
Start/Stop button to cancel the bagel cycle.
Shade Selection
Important notes on Toast and Bagel functions
Press Shade button and then turn dial to desired shade setting as indicated
by the 7 dots in the LCD digital display from Light (1 dot) to Dark (7 dots).
Desired Color
Light
Display Light Position
Setting 1 or 2
Start Toasting
Press Start/Stop button to begin toasting. During toasting you may change
your shade selection simply by pressing the Shade button and turning the dial
to adjust the shade setting. The new setting will automatically hold since the
oven has already been started. You should not press Start/Stop again, as that
would cancel the Toast cycle.
Medium
Dark
Setting 3, 4, or 5
Setting 6 or 7
Toasting is a combination of drying and cooking the bread. Therefore,
differences in denseness and moisture level from one bread to another can
result in varying toasting times.
Stop Toasting
When the toasting cycle is finished, the oven will beep and turn off.
If you wish to stop the toasting cycle before it is finished, simply press the
Start/Stop button, as that will cancel the Toast cycle.
For slightly dry bread or thinly sliced bread, use a lighter setting than you
normally would, as it will toast more quickly.
6
For very fresh bread, thickly sliced bread or whole wheat bread, use a darker When the oven reaches the set temperature, it will beep and display will read
setting than normal. Dense, moist bread may also require a darker setting.
READY. Place food in oven. The timer will begin counting down. When it
reaches zero, the oven will beep and heating elements will turn off. You may
stop baking and turn the heating elements off at any time by pushing the
Start/Stop button.
Breads with very uneven surfaces (such as English muffins) will require a
darker toast setting.
Thickly cut pieces of bread will take longer, since more moisture must be
evaporated from the bread before toasting occurs. Very thick pieces may
require two cycles.
BROIL
Turn Selector dial to Broil. The Timer button will begin flashing.
When toasting raisin or other fruit breads and muffins, remove any loose
fruit, etc. from the surface of the bread before placing into the oven. This will
help prevent pieces from falling and baking onto the crumb tray.
Temperature
The preset broil temperature is fixed at 500°F, so the Temperature button
cannot be activated during Broil. As with any broiler, only the top heating
elements turn on.
To prevent overtoasting of a single slice, set browning control to a lighter
setting than you normally would.
Setting Timer
To set broiling time, press the Timer button. The-10 minute (00:10) preset time
will start flashing. Turn the Selector dial to set timer for times different from the
preset 10 minutes. To broil for the preset time, simply press Start/Stop.
The Bagel feature adds the appropriate amount of extra time to the toasting
cycle to toast your bagels at the color level selected with the touchpad shade
control. The Bagel function is designed for the standard bagel size (3 ounces).
For deli-size bagels (3–6 ounces) you may need to increase the darkness
setting. The Bagel function can also be used to toast English muffins, thick-
sliced breads, and thick-sliced specialty Italian or Portuguese breads, which
require longer toasting times than an average slice of white bread.
Start Broiling
Put food on the broiling rack set in the drip pan. Place pan on the rack and
press Start/Stop to start heating the broiler. When the timer reaches zero, the
oven will beep and turn off. You may stop broiling and turn the heating
elements off at any time by pushing the Start/Stop button.
BAKE
Turn Selector dial to Bake. The Timer and Temperature buttons will begin
flashing.
KEEP WARM
The Keep Warm function is programmed to maintain the oven at a low
temperature using only the bottom heating elements. To begin, turn Selector
dial to Keep Warm. The Timer and Temperature buttons will begin flashing.
Setting Temperature
The preset BAKE temperature is 350°F. To change temperature, press the
Temperature button; the temperature display will start flashing. Turn the
Selector dial to select temperatures from 150°F to 450°F. To bake at the preset
temperature, simply set the time and press Start/Stop.
Setting Temperature
The preset Keep Warm temperature is 150°F. To change temperature, press the
Temperature button; the temperature display will start flashing. Turn the Selector
dial to select a temperature higher than the preset 150°F if preferred. To warm at
the preset temperature, simply set the time and press Start/Stop.
Setting Timer
To set baking time, press the Timer button. The 30-minute (0:30) preset time
will start flashing. Turn the Selector dial to set timer for times from 1 minute
to 2 hours. To bake for the preset 30 minutes, simply press Start/Stop.
Setting Time
To set Keep Warm time, press the Timer button. The 30-minute (0:30) preset
time will start flashing. Turn the Selector dial to set timer for times from 1
minute to 2 hours. To use the preset time, simply press Start/Stop.
Start Baking
Press Start/Stop to start heating the oven. The display will read PREHEATING.
7
Start Keep Warm
the heating elements at any time by pushing the Start/Stop button.
Place food in oven. Press Start/Stop to start heating the oven. The timer will
begin counting down. When it reaches zero, the oven will beep and heating
elements will turn off. You may stop warming and turn the heating elements
off at any time by pushing the Start/Stop button.
To Convection Broil, first select Broil and set the oven timer. Then press the
Conv button. Press Start/Stop to start the oven. You may turn off the convec-
tion fan at any time by pressing the Conv button again. As with regular Broil,
the oven will begin counting down. When it reaches zero, the oven will beep
and the heating elements will turn off. You may stop and turn off the heating
elements at any time by pushing the Start/Stop button.
REHEAT
Reheat function is programmed to reheat food that has already been cooked.
To begin, turn Selector dial to Reheat. The Timer and Temperature buttons will
begin flashing.
DEFROST BUTTON
The Defrost button can be used with either the Toast or Bagel functions.
Defrost is designed to first defrost and then toast bread. Select either the Toast
or Bagel setting and select your desired shade using the dial. You may press
the Defrost button either before or after setting the shade. After pressing the
Defrost button and setting the shade, press the Start/Stop button to begin
toasting. The oven will beep at the end of the cycle and the oven will turn off.
You may press Start/Stop at any time to stop toasting and turn off the heating
elements.
Setting Temperature
The oven temperature is preset to 325°F for the Reheat mode. To change
temperature, press the Temperature button; the temperature display will start
flashing. Turn the Selector dial to select a temperature from 150°F to 450°F. To
cook at the preset temperature, simply set the time and press Start/Stop.
Setting Time
To set time, press the Timer button. The 20-minute (0:20) preset time will start
flashing. Turn the Selector dial to set timer for times from 1 minute to 2 hours.
To cook for the preset time, simply press Start/Stop.
CLOCK BUTTON
To set the displayed time of day, press the Clock button. The time will begin
flashing in the display.
Set PM by turning the dial to either show PM or hide PM. Wait a few seconds
until PM stops flashing, then turn the dial to begin setting the hour.
To set the hour, turn the dial and again, wait until the hour stops flashing then
turn the dial to set the minutes.
Start Reheat
Place food in oven. Press Start/Stop to start heating the oven. The timer will
begin counting down. When it reaches zero, the oven will beep and turn off.
You may stop cooking and turn heating elements off at any time by pushing
the Start/Stop button.
CONVECTION BUTTON
Convection uses a fan to circulate heated air around food as it cooks.
Convection cooking cooks food faster and more evenly. Most recipes
recommend reducing temperatures by 25°F when using convection.
The clock will automatically stop flashing after you set the minutes.
NOTES
Increasing or Reducing Cooking Time Mid-Cycle
To Convection Bake, first select Bake and set the oven Temp and Timer. Then
press the Conv button. Press Start/Stop to start the oven. You may turn off the
convection fan at any time by pressing the Conv button again. As with regular
Bake, the oven will begin counting down. When it reaches zero, the oven will
beep and the heating elements will turn off. You may stop baking and turn off
In Bake, Broil, Reheat, and Keep Warm modes you can change selected
cooking time during the heating cycle by simply pushing the Timer button.
When the displayed time begins to flash, turn the Selector dial to choose
new time. When numbers stop flashing, your new time is set. DO NOT push
Start/Stop again – that would turn off the oven heating elements.
8
Increasing or Reducing Temperature Mid-Cycle
7. Any other servicing should be performed by an authorized service
representative.
In Bake, Leftover and Keep Warm modes, you can change selected cooking
temperature during the heating cycle by simply pushing the Temperature
button. When the displayed temperature begins to flash, turn the Selector dial
to choose a new temperature. When numbers stop flashing, your new
temperature is set. DO NOT push Start/Stop again – that would turn off the
heating elements.
IMPORTANT: After cooking greasy foods and after your oven has cooled,
always clean top interior of oven. If this is done on a regular basis, your oven
will perform like new and help to keep toasting consistent, cycle after cycle.
WARRANTY
Increasing or Reducing Shade Mid-Cycle
In Toast or Bagel modes, you can also change selected shade setting during
the heating cycle by pushing the Shade button. When the displayed shade
begins to flash, turn the Selector dial to choose a new shade. When the shade
setting stops flashing, your new shade is set. DO NOT push Start/Stop again
– that would turn off the heating elements.
Limited Three-Year Warranty
This warranty is available to consumers only. You are a consumer if you
own a Cuisinart® Deluxe Convection Toaster Oven Broiler that was purchased
at retail for personal, family or household use. Except as otherwise required
under applicable law, this warranty is not available to retailers or other
commercial purchasers or owners. We warrant that your Cuisinart® Deluxe
Convection Toaster Oven Broiler will be free of defects in materials and
workmanship under normal home use for 3 years from the date of original
purchase.
CLEANING AND MAINTENANCE
Always allow the oven to cool completely before cleaning.
1. Always unplug the oven from the electrical outlet.
efficient way to complete your product registration. However, product
registration does not eliminate the need for the consumer to maintain the
original proof of purchase in order to obtain the warranty benefits. In the event
that you do not have proof of purchase date, the purchase date for purposes
of this warranty will be the date of manufacture.
2. Do not use abrasive cleansers, as they will damage the finish. Simply
wipe the exterior with a clean damp cloth and dry thoroughly. Apply the
cleansing agent to a cloth, not to the toaster oven, before cleaning.
3. To clean interior walls, use a damp cloth and a mild liquid soap solution
or a spray solution on a sponge. Never use harsh abrasives or corrosive
products. These could damage the oven surface. Never use Brillo pads,
etc. on interior of oven.
CALIFORNIA RESIDENTS ONLY
California law provides that for In-Warranty Service, California residents
have the option of returning a nonconforming product (A) to the store where
it was purchased or (B) to another retail store that sells Cuisinart products
of the same type. The retail store shall then, according to its preference,
either repair the product, refer the consumer to an independent repair facility,
replace the product, or refund the purchase price less the amount directly
attributable to the consumer’s prior usage of the product. If neither of the
above two options results in the appropriate relief to the consumer, the
consumer may then take the product to an independent repair facility,
4. To remove crumbs, slide out the crumb tray and discard crumbs.
Wipe clean and replace. To remove baked-on grease, soak the tray in
hot sudsy water with nonabrasive cleaners. Never operate the oven
without the crumb tray in place.
5. Wire rack, baking pan and crumb tray should be hand-washed in hot
sudsy water or use a nylon scouring pad or nylon brush.
6. Never wrap the cord around the outside of the oven. Use the cord
storage cleats on the back of the oven.
9
if service or repair can be economically accomplished. Cuisinart and not
the consumer will be responsible for the reasonable cost of such service,
repair, replacement, or refund of nonconforming products under warranty.
California residents may also, according to their preference, return
nonconforming products directly to Cuisinart for repair or, if necessary,
replacement by calling our Consumer Service Center toll-free at
1-800-726-0190. Cuisinart will be responsible for the cost of the repair,
replacement, and shipping and handling of such nonconforming products
under warranty.
Important: If the nonconforming product is to be serviced by someone other
than Cuisinart’s Authorized Service Center, please remind the servicer to call
our Consumer Service Center at 1-800-726-0190 to ensure that the problem
is properly diagnosed, the product is serviced with the correct parts, and to
ensure that the product is still under warranty.
BEFORE RETURNING YOUR CUISINART PRODUCT
If your Cuisinart® Deluxe Convection Toaster Oven Broiler should prove to be
defective within the warranty period, we will repair or, if we think necessary,
replace it. To obtain warranty service, please call our Consumer Service
Center toll-free at 1-800-726-0190 or write to: Cuisinart, 7475 North Glen
Harbor Blvd, Glendale, AZ 85307. To facilitate the speed and accuracy of your
return, enclose $10.00 for shipping and handling. (California residents need
only supply a proof of purchase and should call 1-800-726-0190 for shipping
instructions.) Be sure to include your return address, description of the
product’s defect, product serial number, and any other information pertinent to
the return. Please pay by check or money order. NOTE: For added protection
and secure handling of any Cuisinart product that is being returned, we
recommend you use a traceable, insured delivery service. Cuisinart cannot be
held responsible for in-transit damage or for packages that are not delivered
to us. Lost and/or damaged products are not covered under warranty.
Your Cuisinart® Deluxe Convection Toaster Oven Broiler has been
manufactured to the strictest specifications and has been designed for use
only in 120 volt outlets and only with authorized accessories and replacement
parts. This warranty expressly excludes any defects or damages caused by
attempted use of this unit with a converter, as well as use with accessories,
replacement parts or repair service other than those authorized by Cuisinart.
This warranty does not cover any damage caused by accident, misuse,
shipment or other than ordinary household use. This warranty excludes all
incidental or consequential damages. Some states do not allow the exclusion
or limitation of these damages, so these exclusions may not apply to you.
You may also have other rights, which vary from state to state.
©2013 Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
13CE139638
G IB-12057
Any other trademarks or service marks of
third parties used herein are the trademarks
or service marks of their respective owners.
Instruction
Booklet
RECIPE BOOKLET
Reverse Side
TOB-135
Deluxe Convection Toaster Oven Broiler
CONTENTS
RECIPES
Banana Pecan Crumb Muffins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Lemon-Thyme Scones. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Zucchini Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Spicy Baked Eggs in Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Savory Caramelized Onion and Two-Tomato Tart . . . . . . . . . . . . . . . . . . . . . . . 5
Kitchen Sink Nachos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Broccoli Rabe and Sausage Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Baked Pasta with Veggies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Old Fashioned Macaroni and Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Stuffed Pork Chops with Green Chiles, Apples and Sage . . . . . . . . . . . . . . . . 9
Turkey Meatloaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Classic Herb-Roasted Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Rosemary Garlic Lamb Chops. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Cod with Artichokes and Cherry Tomatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Middle Eastern Stuffed Acorn Squash. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Spanakopita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Twice-Baked Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Garlic Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Buttery Dinner Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Popovers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Rosemary Focaccia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Buttermilk Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Strawberry Shortcakes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Fresh Berry Tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Pâte Sucrée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Chocolate Chip and Cherry Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Honey-Roasted Peaches with Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Bittersweet Espresso Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Banana Pecan Crumb Muffins
These muffins are a great way to use up overripe bananas. For a variation, try
chocolate chips in the batter in place of the nuts.
Makes 6 muffins
nonstick cooking spray
Crumb topping:
¼
2
2
½
¼
cup unbleached, all-purpose flour
tablespoons packed light brown sugar
tablespoons unsalted butter, cold and cubed
teaspoon ground cinnamon
cup pecans, toasted and chopped
pinch kosher salt
Muffin batter:
1
cup unbleached, all-purpose flour
teaspoons baking powder
teaspoon kosher salt
teaspoon ground cinnamon
large ripe banana, mashed
cup packed light brown sugar
cup whole milk
cup vegetable oil
large egg, lightly beaten
cup pecans, toasted and chopped
1½
¼
¼
1
¼
¼
¼
1
¼
1. Preheat oven on Convection Bake at 350°F with the rack in the lower
position. Lightly coat a six-cup muffin pan with the cooking spray; reserve.
All of our recipes have been tested in our kitchen and specially developed
to work in the Cuisinart® Deluxe Convection™ Toaster Oven Broiler. These
mouth-watering recipes are just a sampling of what the Cuisinart® Deluxe
Convection™ Toaster Oven Broiler can do.
2. Combine the ingredients for the crumb topping in a small bowl and mash
with a fork or clean hand, until the butter is evenly distributed. Set aside.
2
3. For the muffin batter, put the flour, baking powder, salt and cinnamon in a
small bowl and stir to combine.
2. Put the flour, sugar, baking powder, salt, zest and thyme into the work bowl
of a Cuisinart® Food Processor fitted with the metal chopping blade. Process
10 seconds to combine. Add the butter to the work bowl and pulse until the
mixture resembles coarse crumbs.
4. In a separate bowl, using a hand mixer on medium speed, mix the banana,
brown sugar, milk, oil and egg until thoroughly combined. Add the dry
ingredients and nuts and mix with a fork until just combined.
3. In a liquid measuring cup, combine the buttermilk and egg. While pulsing,
gradually add the liquid mixture through the feed tube and pulse until mixture
just comes together.
5. Divide the batter evenly among the prepared muffin cups and sprinkle the
crumb topping evenly over each.
4. Remove the dough and place onto a clean counter/large cutting board. Form
the dough into a 10-inch-long cylinder. Using a sharp knife, cut into 8 equal
pieces. Arrange on prepared baking sheet. Brush each scone with heavy
cream. Bake in preheated oven for about 20 minutes, or until golden brown.
6. Bake for 15 minutes, or until a cake tester comes out clean. Let muffins cool
in pan for 5 minutes, then turn onto a wire rack to cool completely.
Nutritional information per muffin:
Calories 338 (52% from fat) • carb. 38g • pro. 5g • fat 20g • sat. fat 4g
• chol. 42mg • sod. 329mg • calc. 94mg • fiber 2g
Nutritional information per scone:
Calories 244 (39% from fat) • carb. 32g • pro. 5g • fat 10g • sat. fat 7g
• chol. 52mg • sod. 139mg • calc. 51mg • fiber 1g
Lemon-Thyme Scones
Zucchini Bread
A savory version of this tender breakfast favorite. It is perfect when served
with soft scrambled eggs, or as a substitute for rolls at your next dinner party.
Warm with spices, this bread stays wonderfully moist –
try it toasted with a thin layer of cream cheese for an afternoon snack.
Makes 8 scones
Makes one 2-pound loaf (16 servings)
2½
2
2
1
1
cups unbleached, all-purpose flour
tablespoons granulated sugar
teaspoons baking powder
nonstick cooking spray
2¼
1½
¾
¼
1
1
½
1
2
1
½
½
cups unbleached, all-purpose flour
teaspoons ground cinnamon
teaspoon ground allspice
teaspoon ground nutmeg
teaspoon kosher salt
teaspoon baking powder
cup grapeseed or vegetable oil
cup packed light brown sugar
large eggs
teaspoon kosher salt
tablespoon grated lemon zest
tablespoon fresh thyme leaves
tablespoons unsalted butter, cold and cubed
cup low-fat buttermilk
large egg, lightly beaten
tablespoons heavy cream, for brushing
1
6
2
⁄3
1
2
1. Preheat oven on Convection Bake at 375°F with the rack in the middle
position. Line the baking tray with parchment paper; reserve.
cup shredded zucchini
cup walnuts, chopped
cup dried cherries or cranberries
3
1. Preheat oven on Bake at 325°F with the rack in the lower position. Coat a 9
x 5 x 3-inch loaf pan with cooking spray.
6
6
6
1-inch thick slices ciabatta bread
tablespoons grated Pecorino Romano
large eggs, room temperature
2. In a bowl stir together the flour, spices, salt and baking powder. In a large
mixing bowl, whisk together the oil, sugar, eggs and zucchini until combined.
Fold the dry ingredients into the wet, being sure to fully incorporate. Stir in
the nuts and dried fruit.
1. Put 1 tablespoon of the oil into a medium saucepan set over medium heat.
2. When the oil is hot add the chopped garlic, onion and red pepper flakes.
Sauté until softened, about 5 minutes.
3. Pour the batter into the prepared pan and bake for 1 hour, or until a cake
tester comes out clean.
3. Stir in the basil, salt and pepper. Add the wine and deglaze the pan with a
wooden spoon. Cook until wine is completely reduced. Stir in the tomatoes
and bring to a boil. Reduce the heat to low and partially cover. Simmer
sauce for 1 hour, to allow flavors to develop and reduce slightly.
4. Cool on a wire rack for 5 minutes then turn the loaf out onto a wire rack to
cool completely.
Nutritional information per serving:
4. Stir in heavy cream and remove sauce from heat. Transfer to a blender and
blend until smooth, about 1 minute. Pour the sauce into a shallow baking
(either a 9-inch square or oval baking pan, about 1 quart). Reserve.
Calories 192 (37% from fat) • carb. 28g • pro. 3g • fat 8g • sat. fat 1g
• chol. 23mg • sod. 183mg • calc. 25mg • fiber 1g
5. Evenly arrange the ciabatta slices directly on the rack with the rack in the
upper position. Set oven to Broil and toast for about 10 to 11 minutes,
flipping the slices halfway through, until both sides are golden brown.
Remove and immediately rub the toast with the halved garlic and drizzle with
remaining oil.
Spicy Baked Eggs in Tomato Sauce
This zesty Italian-inspired dish would make a great addition
to any brunch menu.
Makes 6 servings
6. Switch the oven rack to the middle position and switch to Bake at 375°F.
Sprinkle the Pecorino all over the tomato sauce. Carefully crack the eggs
into the sauce, keeping the yolks intact.
2
4
tablespoons olive oil, divided
garlic cloves, finely chopped, plus 1 garlic clove, halved (for rubbing
bread)
7. Place the baking dish into the oven and bake for 18 to 20 minutes, or until
whites are just set.
1
¾
2
½
¼
¼
1
small onion, finely chopped
teaspoon crushed red pepper flakes
sprigs fresh basil (10 to 12 large leaves), plus more for garnish
teaspoon kosher salt
teaspoon freshly ground black pepper
cup dry white wine
8. To serve, spoon an egg with sauce directly onto a slice of toast and garnish
with torn basil. Eat with a knife and fork.
Nutritional information per serving:
Calories 241 (56% from fat) • carb. 13g • pro. 11g • fat 15g • sat. fat 6g
• chol. 204mg • sod. 682mg • calc. 67mg • fiber 2g
can (28 ounces) whole peeled plum tomatoes with juices, roughly
chopped
¼
cup heavy cream
4
4. Preheat oven on Convection Bake at 400°F with the rack in the lower
position. Place the empty tart shell on the rack and bake for 20 minutes.
Keep an eye on the shell to make sure the surface does not get too dark.
Cover with aluminum foil, if it gets dark before time expires.
Savory Caramelized Onion and Two-Tomato Tart
This tart has a pleasant sweetness to it,
thanks to the caramelized onions and the fresh summer tomatoes.
Makes one tart (9 servings)
5. Once shell is baked and cools slightly, press down center of tart shell
slightly to keep edges up. Scatter ¼ cup of the shredded cheese along
the bottom of the tart shell. Put ½-tablespoon dollops of the ricotta on top
of the cheese evenly across the tart; sprinkle with half of the remaining
salt. Top evenly with the onion mixture and then the tomatoes, and finally
the remaining cheese and salt. Place back into the oven in the upper rack
position. Set oven to Broil for about 8 to 10 minutes, until cheese is melted
and golden brown.
1
1
2
2
¾
1
1
tablespoon unsalted butter
medium onion, halved and thinly sliced
garlic cloves, smashed
thyme sprigs, stems removed and discarded
teaspoon kosher salt, divided
cup mixed red and yellow grape tomatoes, halved
sheet prepared puff pastry, defrosted
6. Scatter the basil on top of the tart before serving.
Nutritional information per serving:
Calories 172 (38% from fat) • carb. 19g • pro. 8g • fat 7g • sat. fat 3g
• chol. 15mg • sod. 398mg • calc. 111mg • fiber 1g
egg wash (1 large egg and 1 teaspoon water, whisked together)
cup plus 1 tablespoon shredded Comté cheese, divided
cup fresh ricotta, strained of any excess water
large basil leaves, thinly sliced or torn into small pieces
½
¼
2
1. Put the butter, onion, garlic, thyme and ½ teaspoon of the salt into a medium
skillet set over low heat. Cook until the onions are deeply golden, stirring
occasionally – the onion must cook slowly, so if it seems as though it is
browning too quickly or getting too dark, lower the heat. This process will
take about 45 minutes to 1 hour.
2. While the onion is caramelizing, toss the tomatoes in a small bowl with the
remaining salt; reserve.
3. Line the baking pan with parchment paper. Roll out the sheet of pastry on
a well-floured surface; cut to fit pan and place on the prepared pan, folding
over the edges to make a border. Using the tines of a fork, prick the surface
of the tart shell all over, in the center and on the border. Brush the egg wash
all over the tart shell.
5
Kitchen Sink Nachos
Broccoli Rabe and Sausage Bread
The great thing about this recipe is that you can make it
as extravagant or simple as you want –
here we go a little overboard and throw in just about everything.
Sweet ricotta complements the slight bitterness
and spice of the broccoli rabe and sausage.
Makes one 14-inch roll
Makes 8 to 10 servings
4
2
teaspoons grapeseed or vegetable oil, divided
fresh sweet Italian sausage links, about 12 ounces, casings
removed
60
tortilla chips (this is an estimate – you need enough to cover the
bottom of the baking tray, but can have more or less depending
on how many mouths you need to feed)
1
1
tablespoon white wine or fresh lemon juice
bunch broccoli rabe (no more than 1 pound), trimmed and cut into
2-inch pieces
¾
1
cup refried beans (about ½ of a 15.5-ounce can)
small to medium tomato, chopped
1
jalapeño, halved, seeded and thinly sliced
2
garlic cloves, chopped
2 to 4 scallions, thinly sliced (white and green parts)
½
teaspoon kosher salt, divided
teaspoon crushed red pepper flakes
cup ricotta
cup shredded mozzarella
cup grated Pecorino or Parmesan
pinch ground nutmeg
1
1
can (4.5 ounces) chopped green chilies
cup sliced black olives (These can be purchased pre-sliced
in a 2.25-ounce can. Be sure to drain them first.)
1
⁄
8
½
¼
¼
1
cooked chicken leg, shredded
(skin and bone removed and discarded)
6 to 8 ounces shredded Cheddar and/or Monterey Jack
(about 1½ to 2 cups)
¼
1
teaspoon freshly ground black pepper
pound pizza dough, store-bought or homemade*
unbleached, all-purpose flour, for rolling dough
salsa, guacamole and sour cream, for serving
lime wedges, for serving
egg wash (1 large egg and 1 teaspoon water, whisked together)
1. Line the baking pan with aluminum foil. Evenly distribute the chips in the
prepared pan. Distribute the remaining ingredients over the chips, as evenly
as possible, in the order listed.
1. Put 1 teaspoon of oil in a medium to large sauté pan set over medium-high
heat. Once hot, add the sausage, breaking up with a heatproof spatula.
Cook until no longer pink, about 6 to 8 minutes. Add white wine or lemon
juice and scrape up the brown bits from the bottom of the pan. Cook until
liquid has evaporated. Remove and reserve sausage in a large mixing bowl.
2. Put nachos into the oven with the rack in the upper position and set on Broil.
Broil for about 12 to 15 minutes, or until the cheese is fully melted.
3. Serve immediately with salsa, sour cream, guacamole and lime wedges.
Nutritional information per serving (based on 10 servings):
Calories 249 (47% from fat) • carb. 23g • pro. 10g • fat 13g • sat. fat 4g
• chol. 28mg • sod. 448mg • calc. 154mg • fiber 2g
6
2. Add the remaining oil and reduce heat to medium. Add broccoli rabe — it
will look like a lot but will shrink as it cooks. Sauté for about 7 to 8 minutes,
or until just tender, stirring in the garlic, pinch of salt and red pepper flakes
halfway through cooking. Remove from the heat and set aside with the
sausage to cool slightly.
Baked Pasta with Veggies
If you can’t find gemelli, any short, shaped pasta
works well here for holding onto cheese and veggies in each bite.
Makes 6 to 8 servings
3. Once the sausage and broccoli rabe are cool to the touch, add the cheeses,
nutmeg, pepper and remaining salt; stir to combine completely.
nonstick cooking spray
pound dried gemelli pasta
cups broccoli florets
teaspoon olive oil
½
1½
1
4. Preheat oven on Convection Bake at 350°F with the rack in the lower
position. Line the baking pan with parchment paper; reserve.
5. Punch down pizza dough on a lightly floured surface. With the tips of your
fingers, gently press out dough into a 14 x 8-inch rectangle, turning and
stretching as needed. If any tears appear, pinch the dough back together.
1
1
½
¼
2
3
4
2
small red onion, chopped
small yellow bell pepper, cut into ½-inch slices
teaspoon kosher salt, divided
teaspoon freshly ground black pepper
garlic cloves, finely chopped
ounces fresh goat cheese, room temperature
ounces Emmenthal (Swiss), shredded
tablespoons grated Parmesan
6. Evenly spread the broccoli/sausage/cheese mixture all over the dough in a
single layer, leaving a 1-inch border around the outside.
7. Brush the border of the dough with the egg wash. Starting with the long
end farthest from you, roll the dough into a log (like a jelly-roll) to the center
of the rectangle. Take the long end closest to you and tightly pull it back
over the dough in the center to cover and complete the roll. Pinch to seal
all along the seam. Fold the ends of the dough in on each side and pinch to
seal. Roll the dough over so it is seam side down and place on the prepared
baking pan. Brush all over with egg wash and with a paring knife, cut 3
evenly spaced slits in the top.
4 to 6 basil leaves, thinly sliced
1. Lightly coat a 9-inch square baking pan with nonstick cooking spray;
reserve.
2. Fill a large saucepan with water and bring to a boil. Cook the pasta
according to package directions to al dente doneness. During the last 2
minutes of cooking, add the broccoli to the pot. When ready to drain, scoop
the broccoli out of the pot and reserve separately. Drain pasta and reserve
back in pot. Separate any remaining broccoli.
8. Bake for 40 minutes or until golden brown and cooked through, rotating the
pan halfway through cooking. Remove and allow bread to rest 5 minutes
before slicing. Serve warm.
Nutritional information per serving (based on 12 servings):
Calories 172 (38% from fat) • carb. 19g • pro. 8g • fat 7g • sat. fat 3g
• chol. 15mg • sod. 398mg • calc. 111mg • fiber 1g
3. Heat the oil in a medium skillet over medium heat. Add the onion, pepper,
¼ teaspoon of the salt and all the pepper. Cook the vegetables for 6 to
8 minutes, until softened. Add the broccoli florets during the last 2 to 3
minutes of cooking. Add the garlic during the last minute.
7
4. Remove the pan from the heat and add the vegetables directly to the
pot with the cooked pasta. Add the remaining ingredients, including the
remaining salt, and stir to thoroughly combine.
1½
cups prepared white-bread croutons, divided
1. Lightly coat a 9-inch square or round baking pan with cooking spray;
reserve.
5. Preheat oven on Bake at 325˚F with the rack in the lower position.
2. Cook macaroni according to the package instructions. Drain pasta and rinse
under cold water. Toss with the olive oil to prevent sticking; reserve.
6. While the oven is preheating, transfer the pasta to the prepared baking pan.
Cover with foil and place the pan in the oven. Bake for 25 minutes, remove
the foil and bake for an additional 5 minutes, until cheese is melted and
pasta is heated through.
3. Put the butter into a medium saucepan set over medium heat. Once melted,
stir in the flour until smooth. Continue to cook, constantly stirring, for about
2 minutes to cook the flour. While whisking, slowly add the milk to the butter/
flour mixture. Raise the heat slightly to bring the milk to a boil, while stirring.
Once it reaches a boil, reduce the heat to maintain a simmer, stirring so a
film does not form on the bottom of the pot. Cook until the sauce becomes
very thick, about 30 to 45 minutes. Once thickened, stir in the shredded
cheeses until sauce is smooth. Add the salt, ground mustard, nutmeg, hot
sauce and then the macaroni, stirring to combine. Finally, stir in 1 cup of the
croutons, and remove from heat.
Nutritional information per serving (based on 8 servings):
Calories 217 (34% from fat) • carb. 24g • pro. 11g • fat 8g • sat. fat 4g
• chol. 19mg • sod. 251mg • calc. 202mg • fiber 1g
Old-Fashioned Macaroni and Cheese
4. Preheat oven on Bake at 350°F with the rack in the lower position.
Extra-creamy, this will become a family favorite.
5. Pour the macaroni and cheese into the prepared pan. Scatter the remaining
½ cup of croutons on the top and loosely cover with aluminum foil. Bake
for 30 minutes. Carefully remove the foil and switch the oven to Broil for an
additional 5 minutes to brown the top.
Makes 8 servings
nonstick cooking spray
½
1
pound elbow macaroni
teaspoon olive oil
Nutritional information per serving:
Calories 319 (44% from fat) • carb. 32g • pro. 12g • fat 15g • sat. fat 10g
• chol. 43mg • sod. 429mg • calc. 260mg • fiber 1g
¼
3
3
cup (4 tablespoons) unsalted butter
tablespoons unbleached, all-purpose flour
cups whole milk
2
cups (about 6 ounces) shredded cheese (we use a variety of
Cheddar, Gruyère and Monterey Jack for ultimate creaminess and
flavor)
¾
¼
teaspoon kosher salt
teaspoon ground mustard
pinch ground nutmeg
dash hot sauce
8
3. Once all the wine is evaporated, remove from the stove and stir in the sage.
Allow to cool slightly before stirring in the Cheddar.
Stuffed Pork Chops with Green Chiles, Apples and Sage
This sweet and savory stuffing blend is a perfect complement to
grilled pork chops.
4. Before cooking, cut a pocket into the long side of the pork chop that runs
just about the full length and width of the chop without cutting through to
the other side. Sprinkle the chops inside and out with remaining salt and
pepper and then stuff each with about ¼ cup of the filling. Tie together with
butcher's twine in two places along the pork chop.
Makes 4 servings
4
2
green chile peppers (like Anaheim or poblano), about 10 ounces
tablespoons unsalted butter
5. Rub each chop with olive oil and place on the baking tray fitted with the
broiling rack. Preheat oven on Convection Bake at 425°F with the rack in the
upper position. Once oven is preheated, put tray in oven and bake for about
20 minutes. Internal temperature at pork chops should register 140˚F. Let rest
5 minutes in oven before serving.
1
1
2
¾
½
3
¼
2
small red onion, finely chopped
small green apple, cut into small dice
garlic cloves, crushed
teaspoon kosher salt, divided
teaspoon freshly ground black pepper, divided
tablespoons granulated sugar
Nutritional information per serving:
Calories 310 (38% from fat) • carb. 14g • pro. 32g • fat 13g • sat. fat 5g
• chol. 107mg • sod. 291mg • calc. 68mg • fiber 1g
cup dry white wine
tablespoons thinly sliced sage
¼
4
1
cup finely shredded Cheddar
boneless pork chops, about 2 pounds, 1½ inches thick
teaspoon olive oil
1. Preheat oven on Convection Bake at 425°F with the rack in the upper
position. Place the chile peppers on the baking tray and put into oven. Roast
for about 30 minutes, turning peppers halfway through cooking time. When
evenly browned, place the peppers into a bowl and cover tightly with plastic
wrap. Once cool, remove and discard skins and seeds and then roughly
chop the peppers.
2. Put butter into a medium sauté pan set over medium heat. Once melted,
add the onion, apple, garlic, ½ teaspoon of the salt and ¼ teaspoon of the
pepper and sauté until softened, at least 10 minutes. Add the chopped
chile peppers and stir to combine and blend the ingredients. Cook for an
additional 5 minutes and stir in the sugar and white wine and cook until wine
is evaporated.
9
1. Put the oil in a medium skillet over medium heat. Once the oil is hot and
shimmering across the pan add the onion, carrot, celery, garlic, ½ teaspoon
of the salt and ¼ teaspoon of the pepper. Sauté until fragrant and soft, about
8 to 10 minutes. Add the mushrooms and continue to sauté until soft, an
additional 5 to 10 minutes. Allow to cool slightly.
Turkey Meatloaf
Veggies are added for flavor in this healthier version of meatloaf.
Makes about 10 servings
1
1
1
1
teaspoon olive oil
2. Put 1 cup of oats with the chicken broth into a large mixing bowl and mix to
coat the oats. Stir in the eggs, ketchup and tomato paste. Add the ground
turkey, cooked vegetables, with remaining salt, pepper, remaining oats and
parsley.
small onion, finely chopped
small carrot, finely chopped
small celery stalk, finely chopped
garlic cloves, finely chopped
teaspoon kosher salt, divided
teaspoon freshly ground black pepper, divided
baby bella (crimini) mushrooms, chopped
cups old-fashioned oats, divided
cup chicken broth, low sodium
large eggs, lightly beaten
2
3. Gently with hands or large spoon blend together ingredients until completely
combined. Be careful not to overmix.
¾
½
8
1½
½
4. Coat the inside of a loaf pan with nonstick cooking spray and place meatloaf
mixture into pan. Preheat oven on Convection Bake at 350°F with the rack
in the lower position. Once preheated put the meatloaf in the oven and bake
for 50 minutes.
5. Meatloaf is done when internal temperature registers 165°F. Allow to rest
slightly before removing from pan and slicing.
2
1
⁄3
cup ketchup
Nutritional information per serving:
Calories 238 (48% from fat) • carb. 13g • pro. 18g • fat 13g • sat. fat 3g
• chol. 106mg • sod. 405mg • calc. 41mg • fiber 2g
1
11
1
tablespoon tomato paste
pounds ground turkey
tablespoon chopped fresh parsley
nonstick cooking spray
⁄3
10
Classic Herb-Roasted Chicken
Rosemary Garlic Lamb Chops
A combination of dried and fresh herbs dress up this classic bird.
The simple marinade makes these chops tender and flavorful!
Makes 4 to 6 servings
Makes 3 to 6 servings
1
1
1
1
1
1
1
1
2
tablespoon olive oil
teaspoon dried basil
teaspoon dried thyme
tablespoon chopped fresh rosemary
teaspoon kosher salt
teaspoon freshly ground black pepper
lemon, halved
whole chicken (3½ to 4 pounds), rinsed and patted dry
garlic cloves, smashed
1
pound lamb loin chops (about 6), each ½- to ¾-inch thick
teaspoon kosher salt, divided
teaspoon freshly ground black pepper
teaspoon chili powder
fresh rosemary sprigs, each broken to release flavor
garlic cloves, crushed
½
¼
¼
2
4
1. Toss the lamb chops with ¼ teaspoon of the salt, the pepper, chili powder,
rosemary and garlic. Refrigerate for at least one hour and up to overnight.
2. When ready to cook remove chops from refrigerator and place on baking
tray fitted with the broiling rack. Preheat oven on Convection Bake at 450°F
with the rack in the upper position. Season chops with remaining salt.
1. Preheat oven on Convection Bake at 375°F with the rack in the lower
position. Line the baking pan with parchment paper; reserve.
3. Once oven is preheated place lamb in oven and set timer to 5 to 7 minutes
depending on thickness of chops. Once time expires, set oven to Broil for 3
minutes. Lamb is medium rare when internal temperature is 130°F.
2. In a small bowl, combine the oil, herbs, salt and pepper to make a paste. Set
aside.
3. Squeeze the lemon halves all over the outside and inside of the chicken.
Stuff the chicken with the lemon halves and garlic cloves. Rub the herb
paste all over the skin of the chicken. Tie the chicken with butcher’s twine
and place on the prepared pan and into the oven.
4. Allow lamb to rest about 5 minutes before serving.
Nutritional information per serving (based on 6 servings):
Calories 181 (53% from fat) • carb. 1g • pro. 20g • fat 10g ∙•sat. fat 5g
• chol. 6mg • sod. 247mg • calc. 16mg • fiber 0g
4. Cook the chicken for 1 hour 15 minutes to 1 hour 20 minutes, or until juices
run clear when the thigh is pierced. Let the chicken rest for at least 5 to 10
minutes before carving.
Nutritional information per serving (based on 6 servings):
Calories 598 (65% from fat) • carb. 2g • pro. 50g • fat 42g • sat. fat 12g
• chol. 198mg • sod. 566mg • calc. 42mg • fiber 2g
11
Cod with Artichokes and Cherry Tomatoes
Middle Eastern Stuffed Acorn Squash
Tangy capers, earthy artichokes and sweet cherry tomatoes brighten the flavor
of this mild whitefish.
Not only are the flavors rich and delicious,
but the varying textures in this dish standout at any dinner table.
Makes 4 servings
Makes 4 servings
12
1
ounces cod fillet, cut into four 3-ounces fillets
can (14 ounces) artichoke hearts, drained and quartered
cup cherry tomatoes, halved
cup black oil cured black olives, pitted and halved
teaspoon kosher salt
teaspoon freshly ground black pepper
tablespoon extra virgin olive oil
tablespoon fresh lemon juice
2
acorn squashes (about 1¼ pounds each),
halved lengthwise and seeded
tablespoon olive oil, divided
teaspoon kosher salt, divided
teaspoon freshly ground black pepper, divided
large shallot, finely chopped
cup Israeli or pearl couscous
cup chickpeas, drained and rinsed
teaspoon ground cumin
1
½
¼
¼
¼
1
¾
¾
1
1
1
½
½
2¼
½
¼
1
2
tablespoons drained capers
teaspoon ground cinnamon
cups chicken broth, low sodium
cup chopped dried apricots
1. Preheat oven on Bake at 425°F with the rack in the middle position. Line the
baking pan with parchment paper; reserve.
2. Rinse and pat the fish dry.
cup shelled pistachios, toasted
3. Spread the artichokes, tomatoes and olives in center of the baking pan, and
evenly arrange the fish fillets on top. Season with the salt and pepper. Drizzle
the oil and lemon juice all over, and evenly distribute the capers.
1. Preheat oven on Bake at 350°F with the rack in the lower position.
2. Line the baking tray with foil and put the squash halves, cut side up, on top.
Brush the inside of each squash with ½ teaspoon of the oil and sprinkle
4. Bake until the fish is just cooked through, and flakes easily with a fork, about
12 to 17 minutes depending on the thickness of the fillets.
each with 1
⁄
8
teaspoon of the salt and 1
teaspoon of the pepper. Bake until
⁄
8
the flesh of the squash is just fork-tender, about 30 minutes. Remove and
set aside.
Nutritional information per serving:
Calories 144 (34% from fat) • carb. 6g • pro. 17g • fat 5g • sat. fat 1g
• chol. 37mg • sod. 705mg • calc. 16mg • fiber 3g
3. While squash is baking, put the remaining teaspoon of olive oil in a saucepan
set over medium heat. Once hot, add the shallot and sauté until softened,
about 5 minutes. Add the couscous, chickpeas, cumin, cinnamon and
remaining salt and pepper. Sauté for 1 minute to toast the couscous.
12
4. Add the broth. Bring to a strong simmer and cook partially covered,
stirring occasionally for about 18 to 20 minutes, until almost all the liquid is
absorbed by the couscous and the filling has a creamy consistency. Remove
the pan from the heat, stir in the apricots and pistachios, and cover. Let sit
for 5 minutes.
Spanakopita
Paired with a big Greek salad and a glass of white wine,
this is a perfect evening meal.
Makes one 9-inch tart (9 servings)
5. Evenly divide the couscous mixture among the squash halves. Return
squash to the oven and bake until just golden on top, about 10 to 12
minutes.
Filling:
1½
1
1
2
teaspoons olive oil
small to medium onion, finely chopped
garlic clove, finely chopped
scallions, trimmed and finely chopped
teaspoon kosher salt, divided
pinch freshly ground black pepper
Nutritional information per serving:
Calories 476 (16% from fat) • carb. 88g • pro. 16g • fat 9g • sat. fat 1g
• chol. 0mg • sod. 497mg • calc.149mg • fiber 11g
½
12 to16 ounces fresh or frozen spinach (if using frozen,
defrost and drain very well over a colander lined with a clean towel)
8
ounces feta, crumbled
¼
1
cup loosely packed chopped fresh parsley
tablespoon chopped, fresh dill
pinch ground nutmeg
1
1
1
large egg, lightly beaten
large egg yolk, lightly beaten
teaspoon fresh lemon juice
Filo layers:
1
stick (½ cup) unsalted butter, melted and cooled
to room temperature
½
package prepared filo dough, defrosted,
and cut into a 9 x 9-inch square (keep covered with
a damp towel and plastic wrap until ready to use)
1
cup finely ground plain breadcrumbs
13
1. Put the oil in a large skillet set over medium heat. Add the onion, garlic
and scallions, and a pinch each of the salt and pepper. Sauté until onion is
translucent and softened. Add the spinach, a little at a time, and sauté until
bright and wilted. Remove and cool to room temperature.
Twice-Baked Potatoes
Here we give you the groundwork for the classic twice-baked potato,
but you can top them with just about anything from shredded cheese
and chopped broccoli to salsa and sliced avocado.
2. Once the spinach mixture has cooled, transfer to a large mixing bowl with
the remaining filling ingredients and mix until combined.
Makes 6 servings
6
1
medium russet potatoes, scrubbed
tablespoon olive oil
cup whole milk
stick (4 tablespoons) unsalted butter
cup crème fraîche
teaspoon kosher salt
3. Brush a 9-inch square baking pan generously with the melted butter. Fit
one filo sheet into the pan, brush generously with melted butter, and then
sprinkle with about 1 tablespoon of the breadcrumbs. Repeat to make eight
layers.
¼
½
¼
¾
½
2
4. Top the eighth layer with all of the spinach filling and smooth using a spatula
or spoon to make it level. Top with one piece of filo, brush generously with
melted butter and top with 1 tablespoon of the breadcrumbs. Repeat with
the remaining pieces of filo in the same manner. Brush the top layer with
butter only. Using a sharp knife, score the top to make nine even squares.
teaspoon freshly ground black pepper
tablespoons chopped fresh chives
1. Preheat oven on Convection Bake at 400°F with the rack in the upper
position.
5. Preheat oven on Bake at 350°F with the rack in the lower position. Bake for
1 hour, until the top is well browned. Allow to cool slightly before serving.
2. With the tines of a fork, evenly prick each potato 6 to 8 times. Divide the
oil evenly over the potatoes and rub into the skins. Place potatoes directly
on the rack and bake for 40 to 45 minutes until cooked through. Remove
and set aside until potatoes are cool enough to handle. Reduce oven
temperature to 350°F and move the rack to the middle flipped position. Line
the baking pan with foil and set aside.
Nutritional information per serving:
Calories 326 (54% from fat) • carb. 28g • pro. 10g • fat 20g • sat. fat 11g
• chol. 90mg • sod. 679mg • calc. 200mg • fiber 2g
3. Slice off the top quarter of each potato and scoop out the cooked flesh into
a large bowl, leaving an 1
⁄8-inch-thick border of shell.
4. To the potato flesh, add the milk and butter. Using a potato masher, mix
together until smooth. Add the crème fraîche, salt, pepper and chives.
Continue to mash until completely combined. Divide the potato mixture
evenly to fill all the shells.
14
5. Arrange the potatoes on the prepared tray and bake for 30 to 35 minutes,
until potatoes are warmed throughout and golden on top.
Garlic Bread
The garlic butter creates a very rich and decadent bread –
ideal for pasta night.
Note: Potatoes may be prepared a day ahead through step 4. Cover and
refrigerate. Bring to room temperature before baking.
Makes 12 servings
Nutritional information per potato:
Calories 278 (38% from fat) • carb. 38g • pro. 5g • fat 12g • sat. fat 7g
• chol. 28mg • sod. 306mg • calc. 46mg • fiber 5g
6
garlic cloves
½
¼
cup (1 stick) unsalted butter, softened
teaspoon kosher salt
pinch freshly ground black pepper
ciabatta loaf (12 inches in length), halved horizontally
1
1 to 2 tablespoons grated Parmesan
1. Line the baking pan with foil or parchment paper, reserve.
2. Put the garlic in the work bowl of a Cuisinart® Food Processor or mini
chopper fitted with the metal chopping blade. Process until finely chopped.
Scrape down and add the butter, salt and pepper. Process, scraping down
the sides of the bowl as needed, until completely combined.
3. Spread the garlic butter on top of each halved piece of the ciabatta. Top with
the Parmesan.
4. Place the bread, buttered side up, on the prepared tray. Put bread into oven
with the rack in the upper position. Set to Broil for 12 to 15 minutes, or until
nicely golden on top. Allow to cool for a few minutes before slicing and
serving.
Nutritional information per serving:
Calories 170 (47% from fat) • carb. 18g • pro. 4g • fat 9g • sat. fat 5g
• chol. 21mg • sod. 221mg • calc. 10mg • fiber 1g
15
4. Lightly butter a 9-inch round baking pan. Punch down the dough and divide
into 12 equal pieces (about 1½ to 1¾ ounces each). Roll into smooth rounds
and arrange in the prepared pan. Cover with plastic wrap and let rise until
doubled in size, about 30 to 40 minutes.
Buttery Dinner Rolls
After your first bite, you will never go back to store-bought rolls again.
Makes 12 rolls
5. Preheat oven on Convection Bake at 375°F with the rack in the middle
position. Melt the remaining tablespoon of butter and combine with the
remaining tablespoon of milk in a small bowl. Gently brush the tops of the
rolls with butter/milk mixture. Bake rolls for 15 minutes until golden brown
and an internal temperature of 190°F is reached.
1
⁄
3
cup whole milk, plus 1 tablespoon for brushing
tablespoons unsalted butter, plus 1 tablespoon for brushing
tablespoons granulated sugar
teaspoons active dry yeast
tablespoons warm water (105°F–110°F)
cups bread flour
6
3
1¾
3
3
6. Remove rolls from the pan and cool slightly before serving.
Nutritional information per roll:
Calories 183 (35% from fat) • carb. 26g • pro. 4g • fat 7g • sat. fat 5g
• chol. 34mg • sod. 153mg • calc. 13mg • fiber 1g
¾
1
teaspoon kosher salt
egg, lightly beaten
1. In a small saucepan combine the milk, butter and sugar. Warm over low heat
until the butter is melted. Remove from heat and set aside until cooled to
room temperature.
Popovers
2. Dissolve the yeast in the warm water in a large measuring cup. Let stand 5
minutes, or until mixture is foamy. Put the flour and salt in the work bowl of
a Cuisinart® Food Processor fitted with the dough or metal chopping blade
and process for 10 seconds.
Light and airy, these are best served hot out of the oven.
Perfect as an accompaniment to roast beef,
or when served simply with sweet butter.
3. Add the melted butter mixture and egg to the yeast/water mixture. With the
machine running, slowly add the liquids through the feed tube and process
until a dough ball forms. Continue processing for 45 seconds to knead the
dough. Shape the dough into a smooth ball, and put it in a clean mixing
bowl and cover with plastic wrap. Let rise in a warm place until the dough
has doubled in size, about 60 minutes.
Makes 6 popovers
3
tablespoons unsalted butter
1
cup whole milk
3
1
½
large eggs, room temperature
cup unbleached, all-purpose flour, sifted
teaspoon kosher salt
softened butter or nonstick cooking spray for ramekins
1. Put the butter and milk in a small saucepan set over medium-low heat.
Warm until butter has melted; remove and cool to room temperature.
16
2. Put the eggs in a medium to large mixing bowl. Add the cooled butter/milk
mixture and whisk until homogenous. Add the flour and salt and whisk until
completely smooth.
1. Dissolve the yeast and sugar in the warm water. Let stand 3 to 5 minutes, or
until mixture is foamy.
2. Put the flour and 1 teaspoon of salt in the work bowl of a Cuisinart® Food
Processor fitted with the dough or chopping blade; process 10 seconds to
combine. Add cold water and 2 tablespoons of the oil to the yeast mixture.
3. Preheat oven on Convection Bake at 375°F with the rack in the lower
position. Heavily butter, or coat with non-stick cooking spray, six 5-ounce
ramekins. Evenly divide the batter among the ramekins. Put in the oven
directly on the rack and bake for 40 minutes, or until very deeply browned
and puffed. Remove from oven and carefully un-mold from ramekins. Serve
immediately.
3. With the machine running, slowly pour the liquid through the feed tube.
Process until a dough ball forms. Continue to let the machine run another
minute to knead.
4. Place the dough in a lightly floured sealable plastic bag. Let rise in a warm
place until doubled in size, about 45 minutes to 1 hour.
Nutritional information per popover:
Calories 177 (47% from fat) • carb. 17g • pro. 6g • fat 9g • sat. fat 5g
• chol. 112mg • sod. 243mg • calc. 60mg • fiber 0g
5. Preheat oven on Convection Bake at 400°F with the rack in the lower
position. Lightly coat the baking pan with nonstick cooking spray.
6. Turn the dough out onto a floured surface. Roll out into a rectangle and
then fit onto the prepared pan, stretching the ends of the dough to meet the
edges of the baking tray. Using your fingers, make indentations in the dough
over the entire surface. Brush the dough with the remaining olive oil, and
sprinkle the remaining salt and the rosemary over the top. Cover with plastic
wrap and let rise until puffy, about 20 minutes
Rosemary Focaccia
For a variation on this Italian staple,
top with some chopped kalamata olives.
Makes 12 servings
7. Remove the plastic and bake until golden and crisp, about 20 minutes. Let
cool slightly on wire rack before serving.
2¼
teaspoons (1 standard packet) active dry yeast
teaspoon granulated sugar
cup warm (105°–110°F) water
cups unbleached, all-purpose flour
teaspoons kosher salt, divided
cup cold water
Nutritional information per serving:
Calories 166 (19% from fat) • carb. 30g • pro. 4g • fat 1g • sat. fat 1g
• chol. 0mg • sod. 476mg • calc. 1mg • fiber 1g
¼
1
⁄3
4
2½
½
3
tablespoons olive oil, divided
nonstick cooking spray
2
tablespoons chopped fresh rosemary
17
Buttermilk Biscuits
Strawberry Shortcakes
These biscuits are so light and tender that
you will want to make them every night.
With a few tweaks, our flaky biscuit recipe does double duty
as the base for this classic dessert.
Makes 8 biscuits
Makes 6 shortcakes
1¼
¼
1½
1
cups unbleached, all-purpose flour
cup cake flour
teaspoons cream of tartar
teaspoon baking soda
pinch granulated sugar
1
recipe prepared buttermilk biscuit dough (increase sugar to 2 table-
spoons and reduce salt to ¼ teaspoon)
cup plus 1 tablespoon heavy cream, divided
tablespoons granulated sugar, divided
teaspoon pure vanilla extract
½
2
¼
2
tablespoons confectioners’ sugar
cups strawberries, hulled and quartered
½
¼
4½
½
1
teaspoon kosher salt
2
teaspoon freshly ground black pepper
tablespoons unsalted butter, cold and cut into ½-inch cubes
cup low fat buttermilk
1. Preheat oven on Convection Bake at 400°F with the rack in the middle
position. Line the baking pan with parchment paper; reserve.
tablespoon unsalted butter, melted, for brushing
2. Shape the dough into six rounds and evenly space on the baking sheet.
Brush tops with 1 tablespoon of the heavy cream and sprinkle evenly with 1
tablespoon of the sugar.
1. Preheat oven on Convection Bake at 400˚F with the rack in the middle
position. Line baking pan with parchment paper; reserve.
3. Bake the shortcakes for 12 minutes, rotating the pan halfway through until
golden brown. Remove from oven and let cool to room temperature.
2. Put the flours, cream of tartar and baking soda into the work bowl of a
Cuisinart® Food Processor fitted with the metal chopping blade. Process
for 10 to 15 seconds to combine well. Add the sugar, salt and pepper and
process for an additional 5 seconds. Add the cold butter and pulse until the
mixture resembles coarse crumbs, about 6 to 8 pulses. While pulsing, slowly
add the buttermilk until just incorporated, about 2 to 3 pulses.
4. Combine the remaining ½ cup of heavy cream, vanilla and confectioners’
sugar in a medium bowl. Using a hand mixer fitted with whisk attachment,
whip the cream until medium peaks are formed. Cover and chill in the
refrigerator until ready to use. In a small bowl, combine the strawberries and
remaining tablespoon of sugar; reserve until serving.
3. Pour the dough out onto a lightly floured surface. Gently and carefully knead
2 to 3 times to ensure the dough is fully mixed. Form into a log and cut into
8 equal pieces. Place on the prepared pan, leaving a bit of space between
them to ensure even baking.
5. Slice the cakes in half horizontally with a serrated knife. Evenly divide the
whipped cream and berries on the bottom cake halves and then top with the
other shortcake half.
Nutritional information per serving:
Calories 322 (46% from fat) • carb. 39g • pro. 4g • fat 16g • sat. fat 11g
• chol. 53mg • sod. 318mg • calc. 32mg • fiber 1g
4. Bake for about 10 minutes, or until golden brown. Remove and brush
liberally with the melted butter. Serve immediately.
Nutritional information per biscuit:
Calories 230 (50% from fat) • carb. 25g • pro. 4g • fat 13g • sat. fat 8g
• chol. 35mg • sod. 600mg • calc. 37mg • fiber 1g
18
4. In a medium bowl, whip the heavy cream to soft peaks and set aside. In
another medium bowl, using a Cuisinart® hand mixer on medium speed,
whip the mascarpone with the sugar, salt and vanilla seeds until lightened
and ingredients are fully combined. Gently fold the whipped cream into the
Fresh Berry Tart
Use one or a mix of all three berries for this beautiful and festive tart.
Makes one 9-inch tart (10 to 12 servings)
mascarpone mixture, 1
at a time, until completely incorporated.
⁄
3
1
4
recipe pâte sucrée (recipe follows)
ounces bittersweet or semisweet chocolate, chopped
cup heavy cream
cup plus 1 tablespoon granulated sugar
pinch kosher salt
ounces mascarpone, room temperature
vanilla bean, seeds scraped (discard pod or save for another use)
5. Spread the mascarpone cream into the prepared shell on top of the
chocolate, smoothing the top with an offset spatula. Decoratively arrange the
berries over the cream, covering as much of the cream as possible. Chill the
tart in the refrigerator for 30 minutes before serving.
½
1
⁄3
Nutritional information per serving (based on 12 servings):
Calories 325 (58% from fat) • carb. 31g • pro. 4g • fat 22g • sat. fat 13g
• chol. 70mg • sod. 115mg • calc. 31mg • fiber 3g
8
1
3 to 4 cups berries (raspberries, blueberries, blackberries)
1. On a lightly floured surface roll the dough into a 10-inch disc. Fit into an
ungreased 9-inch tart pan or pie plate and chill for 20 minutes. Prick the
dough evenly all over with a fork, making sure not to go entirely through the
dough.
2. Preheat oven on Bake at 350°F with the rack in the lower position. Line the
pie shell with parchment and fill with dried beans, rice or pie weights. Bake
the crust for 15 to 20 minutes, until the dough beneath the parchment is dry.
Remove the parchment with weights and bake the shell for an additional 5
to 8 minutes, or until shell is lightly browned. Remove from oven and cool
completely.
3. In a heatproof bowl set over a pot of simmering water, melt the chocolate.
Pour the chocolate into the cooled tart shell and smooth with an offset
spatula to cover the bottom evenly. Chill the tart in the freezer for 5 minutes
or until chocolate has hardened.
19
Pâte Sucrée
Chocolate Chip and Cherry Bread Pudding
Use any leftover from this sweet dough for simple cookies –
just roll and cut into your favorite shapes.
A great make-ahead dessert – from the oven to the table in an hour.
Makes 6 to 8 servings
Makes one single-crust, 9-inch tart
1
loaf (1 pound) challah bread, cut into 1-inch cubes (about 10 cups)
cup semi- or bittersweet chocolate chips
cup dried cherries
1¼
cups unbleached, all-purpose flour
teaspoon kosher salt
½
1
⁄8
1
⁄
3
1
¼
1
stick (½ cup) unsalted butter, cubed, room temperature
cup granulated sugar
large egg, room temperature
4
large eggs, lightly beaten
cup granulated sugar
1
⁄
3
½
1½
1½
2
teaspoon kosher salt
cups whole milk
cups heavy cream
teaspoons pure vanilla extract
nonstick cooking spray (or softened butter)
¼
teaspoon pure vanilla extract
1. Put the flour and salt into a small mixing bowl. Whisk to combine and set
aside.
2. Using a Cuisinart® hand mixer on medium speed, beat the butter in a
medium bowl until light and creamy. Gradually add the sugar and mix
together until lightened and fully combined. Add the egg and vanilla and mix
until incorporated.
1. Place the bread cubes, chocolate chips and cherries in a large bowl. Toss to
combine; reserve.
2. Put the eggs, sugar and salt into a mixing bowl and whisk until light and
frothy. Add the milk, heavy cream and vanilla and continue to whisk until well
combined. Pour liquid mixture over the bread and chips. Gently stir to fully
coat. Cover with plastic and allow to rest in the refrigerator for a minimum of
3 hours, and up to overnight.
3. Add the flour and mix on low speed until the dough just comes together.
Form dough into a flat disc, wrap in plastic and chill in the refrigerator for at
least 2 hours or preferably overnight until ready to use.
Nutritional information per serving (based on 12 servings):
Calories 131 (53% from fat) • carb. 13g • pro. 2g • fat 8g • sat. fat 5g
• chol. 36mg • sod. 30mg • calc. 2mg • fiber 0g
3. Preheat oven to Bake at 350°F with the rack in the lower position.
4. Lightly coat a 9-inch round baking pan with the nonstick spray (or brush with
butter). Transfer the soaked bread mixture into the pan. Lightly cover with
aluminum foil and bake for 1 hour. Bread pudding is done when it is nicely
puffed and the internal temperature registers 160°F. Serve immediately with
freshly whipped cream.
Nutritional information per serving (based on 8 servings):
Calories 484 (49% from fat) • carb. 50g • pro. 12g • fat 27g • sat. fat 15g
• chol. 188mg • sod. 450mg • calc. 154mg • fiber 2g
20
Honey-Roasted Peaches with Cream
Bittersweet Espresso Brownies
Fudgy and rich, these brownies are just the thing
when you need a quick chocolate fix.
Minimal ingredients let the peaches shine in this fresh, summertime dessert.
Makes 16 brownies
nonstick cooking spray
Makes 8 servings
Peaches:
¾
4
4
2
2
(1½ sticks) cup unsalted butter, cubed
4
medium-firm peaches, halved and pitted
cup honey
ounces unsweetened chocolate, chopped
ounces bittersweet chocolate, chopped
tablespoons cocoa powder
teaspoons espresso powder
large eggs
1
⁄3
¼
1½
teaspoon kosher salt
teaspoons fresh lemon juice
3
Honey Cream:
1½
2
½
¾
cups granulated sugar
½
1
cup heavy cream
tablespoon honey
teaspoons pure vanilla extract
cup unbleached, all-purpose flour
teaspoon kosher salt
½
teaspoon pure vanilla extract
pinch kosher salt
1. Lightly coat a 9-inch square baking pan with nonstick cooking spray and line
with parchment paper. Preheat oven on bake at 350˚F with the rack in the
middle position.
amaretti cookies, crushed, for garnish
1. Preheat oven on Bake at 375°F with the rack in the lower position.
2. Put the butter and both chocolates into a heatproof bowl and place over a pot
of simmering water. Once the butter/chocolate mixture is almost completely
melted, stir in cocoa powder and espresso powder. Once chocolate is
completely melted, set aside to cool to room temperature.
2. In a large mixing bowl, toss the peaches, honey, salt and lemon juice
together until peaches are fully coated. Arrange the peaches cut side down
in a 9-inch square baking pan. Spread excess honey mixture over the
peaches. Put the pan in the oven and bake for 25 minutes, until peaches are
softened and slightly caramelized. Let peaches sit about 5 minutes to cool
slightly.
3. Using a Cuisinart® hand mixer beat the eggs to break them slightly, then
gradually add the sugar. Mix until light and thickened, about 1 to 2 minutes.
Add vanilla and beat until well combined.
3. Either by hand or with a hand mixer fitted with the whisk attachment, whip
the cream in a medium bowl to achieve soft peaks, gradually adding the
honey, vanilla and salt as the cream thickens.
4. Stir the flour and salt into the chocolate mixture until just incorporated. Fold
the chocolate mixture into the egg mixture until the batter is no longer streaky.
4. Transfer the cooked peaches to a platter and pour the honey cream over
them. Garnish with cookies and serve.
5. Pour the batter into prepared pan. Bake for 20 minutes, until edges are just
dry. Cool completely and chill in the refrigerator overnight before cutting and
serving.
Nutritional information per serving:
Calories 128 (35% from fat) • carb. 21g • pro. 1g • fat 5g • sat. fat 4g
• chol. 20mg • sod. 107mg • calc. 5mg • fiber 1g
Nutritional information per brownie:
Calories 249 (54% from fat) • carb. 28g • pro. 3g • fat 16g • sat. fat 10g
• chol. 57mg • sod. 120mg • calc. 12mg • fiber 2g
21
NOTES
22
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