Cuisinart Convection Oven Deluxe Convection Toaster Oven Broiler User Manual

Recipe

Booklet

Reverse Side

INSTRUCTION AND RECIPE BOOKLET

Deluxe Convection Toaster Oven Broilers

TOB-135

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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

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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.

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).

Start/Stop Indicator Light

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.

7. Defrost Button

Use with either Toast or Bagel functions to first defrost and then toast

bread.

8. Convection (Conv) Button

Starts convection fan for either Bake or Broil functions.

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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.

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.

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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.

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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.

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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.

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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.

We recommend that you visit our website, www.cuisinart.com for a fast,

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.

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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.

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.

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Instruction

Booklet

RECIPE BOOKLET

Reverse Side

TOB-135

Deluxe Convection Toaster Oven Broiler

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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:

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:

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

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.

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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

cups unbleached, all-purpose flour

tablespoons granulated sugar

teaspoons baking powder

nonstick cooking spray

2¼

1½

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

⁄3

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

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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.

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.

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.

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

cup heavy cream

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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.

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

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.

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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

teaspoons grapeseed or vegetable oil, divided

fresh sweet Italian sausage links, about 12 ounces, casings

removed

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)

tablespoon white wine or fresh lemon juice

bunch broccoli rabe (no more than 1 pound), trimmed and cut into

2-inch pieces

cup refried beans (about ½ of a 15.5-ounce can)

small to medium tomato, chopped

jalapeño, halved, seeded and thinly sliced

garlic cloves, chopped

2 to 4 scallions, thinly sliced (white and green parts)

teaspoon kosher salt, divided

teaspoon crushed red pepper flakes

cup ricotta

cup shredded mozzarella

cup grated Pecorino or Parmesan

pinch ground nutmeg

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.)

⁄

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)

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

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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

1½

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.

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.

*Visit www.cuisinart.com for a simple pizza dough recipe.

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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

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

cup (4 tablespoons) unsalted butter

tablespoons unbleached, all-purpose flour

cups whole milk

cups (about 6 ounces) shredded cheese (we use a variety of

Cheddar, Gruyère and Monterey Jack for ultimate creaminess and

flavor)

teaspoon kosher salt

teaspoon ground mustard

pinch ground nutmeg

dash hot sauce

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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

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.

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

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.

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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

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

3. Gently with hands or large spoon blend together ingredients until completely

combined. Be careful not to overmix.

1½

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.

⁄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

1¹

tablespoon tomato paste

pounds ground turkey

tablespoon chopped fresh parsley

nonstick cooking spray

⁄3

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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

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

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

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

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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

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

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

2¼

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

⁄

teaspoon of the salt and ¹

teaspoon of the pepper. Bake until

⁄

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.

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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

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

12 to16 ounces fresh or frozen spinach (if using frozen,

defrost and drain very well over a colander lined with a clean towel)

ounces feta, crumbled

cup loosely packed chopped fresh parsley

tablespoon chopped, fresh dill

pinch ground nutmeg

large egg, lightly beaten

large egg yolk, lightly beaten

teaspoon fresh lemon juice

Filo layers:

stick (½ cup) unsalted butter, melted and cooled

to room temperature

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)

cup finely ground plain breadcrumbs

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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

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.

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.

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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

garlic cloves

cup (1 stick) unsalted butter, softened

teaspoon kosher salt

pinch freshly ground black pepper

ciabatta loaf (12 inches in length), halved horizontally

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

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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.

⁄

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

1¾

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

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

tablespoons unsalted butter

cup whole milk

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.

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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

⁄3

2½

tablespoons olive oil, divided

nonstick cooking spray

tablespoons chopped fresh rosemary

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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

1½

cups unbleached, all-purpose flour

cup cake flour

teaspoons cream of tartar

teaspoon baking soda

pinch granulated sugar

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

tablespoons confectioners’ sugar

cups strawberries, hulled and quartered

4½

teaspoon kosher salt

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

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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.

⁄

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.

⁄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

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.

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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

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

⁄8

⁄

stick (½ cup) unsalted butter, cubed, room temperature

cup granulated sugar

large egg, room temperature

large eggs, lightly beaten

cup granulated sugar

⁄

1½

teaspoon kosher salt

cups whole milk

cups heavy cream

teaspoons pure vanilla extract

nonstick cooking spray (or softened butter)

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

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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:

(1½ sticks) cup unsalted butter, cubed

medium-firm peaches, halved and pitted

cup honey

ounces unsweetened chocolate, chopped

ounces bittersweet chocolate, chopped

tablespoons cocoa powder

teaspoons espresso powder

large eggs

⁄3

1½

teaspoon kosher salt

teaspoons fresh lemon juice

Honey Cream:

1½

cups granulated sugar

cup heavy cream

tablespoon honey

teaspoons pure vanilla extract

cup unbleached, all-purpose flour

teaspoon kosher salt

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

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NOTES

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