Bedienungsanleitung Cuisinart RTO-20 (Seite 15 von 21) (Englisch)

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Little Brownie Cakes

Makes 6 servings

cooking spray

⁄2 cup firmly packed light brown sugar

⁄3 cup all-purpose flour

⁄3 cup unsweetened cocoa powder

⁄8 teaspoon salt

1 large egg

3 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

⁄4 cup semisweet chocolate morsels

6 walnut or pecan halves (optional)

Preheat the toaster oven to 350º F. Lightly coat a standard 6-cup muffin

pan with cooking spray.

Place the brown sugar (crumble into bowl to remove lumps), flour, cocoa

and salt in a medium bowl and stir to blend. Add the egg and stir – batter

will be thick and lumpy. Add the melted butter and vanilla, stir until smooth.

Stir in the chocolate morsels.

Spoon the batter in equal amounts into the prepared muffin pan. Place a

nut half in the center of the top of each brownie cake if using. Bake for

about 18 to 20 minutes, until tops are puffed and crackled (they may still

be moist when tested with a toothpick). Remove from oven and let cool in

pan for 2 minutes, then remove from pan and place on a rack to cool

completely, or serve slightly warm with a scoop of your favorite ice cream

or frozen yogurt.

Nutritional information per cake:

Calories 166 (36% from fat) • carb. 26g • pro. 3g • fat 7g

• sat. fat 4g • chol. 51mg • sod. 67mg • calc. 29mg • fiber 0g

Apple Crisp

Makes 4 servings

cooking spray or unsalted butter

2 apples (about 6-7 ounces each), peeled, cored,

cut into

⁄2-inch dice

3 tablespoons dried cranberries or raisins

⁄4 cup + 3 tablespoons packed brown sugar

⁄4 teaspoon freshly grated lemon zest

⁄4 cup regular rolled oats

⁄4 cup plus 2 tablespoons unbleached all-purpose flour

⁄4 cup cold unsalted butter, cut into

⁄2-inch pieces

⁄4 teaspoon ground cinnamon

⁄4 teaspoon ground ginger

⁄4 teaspoon pure vanilla or almond extract

Preheat toaster oven to 375°F. Lightly coat a 1-quart ovenproof dish with

cooking spray or melted butter.

Place diced apples, cranberries or raisins, 1 tablespoon brown sugar and

lemon zest in a medium bowl. Stir to coat. Place mixture in prepared

baking dish, patting down firmly.

Place oats, remaining brown sugar, all the flour, butter, cinnamon, ginger,

and extract in same bowl. Using a pastry blender or two forks, cut the

butter into the dry ingredients until the mixture resembles coarse crumbs.

(This may also be done in a food processor fitted with the metal “s” blade

or with a mini chopper, using the pulse.) Cover the apple mixture evenly

with the crumb topping and place the baking dish of apples on baking pan.

Lightly coat one side of a small piece of aluminum foil with cooking spray.

Loosely cover the crisp with the foil, coated side down.

Bake for 45 minutes with the foil on, then for an additional 7 to 10 minutes

to crisp the topping. Let stand 15 to 20 minutes before serving.

Nutritional information per serving:

Calories 87 (37% from fat) • carb. 12g • pro. 2g • fat 4g

• sat. fat 1g • chol. 6mg • sod. 147mg • calc. 23mg • fiber 2g

RTO20 IB-5947 4/30/05 10:01 AM Page 16

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