Cuisinart HM-90S manual Savory Cheese Biscotti, Deviled Eggs

SAVORY CHEESE BISCOTTI

Makes about 6 dozen

2½ cups unbleached, all-purpose flour, plus more for dusting

2teaspoons coarsely ground pep- percorns (rainbow peppercorns make an excellent choice)

½teaspoon baking powder

½teaspoon sea salt

1⁄3 cup finely grated Parmesan

1cup unsalted butter, cubed and at room temperature

3large eggs, room temperature

½cup whole milk, room temperature

1 large egg (for egg wash), well beaten

1.Preheat oven to 350°F. Line two baking sheets with parchment paper.

2.Put the flour, pepper, baking powder, salt and Parmesan in a small mixing bowl. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speed 1 until just combined, about 20 seconds. Reserve.

3.Put the butter into a large mixing bowl. Mix on speeds 3 to 4 until creamy. Add the eggs, one at a time, until fully com- bined. Reduce the mixer to speed 1 add one third of the dry ingredients. Once almost fully mixed in, add half of the milk. Repeat, ending with the last third of the dry mixture.

4.Place dough onto a lightly floured surface and divide into four equal pieces. Using floured hands, form each into a 12-inch- x-2-inch log (about ¾-inch high). Transfer to 2 parchment-lined baking sheets, leav- ing about 2 to 3 inches between each log.

5.Using a pastry brush, lightly brush the top of each log with the beaten egg.

6.Bake in preheated oven until lightly browned and firm, about 30 minutes. Remove and cool slightly.

7.Reduce oven to 325˚F.

8.Carefully transfer one log to a large cut- ting board. Using a serrated knife, cut each log on the diagonal into ½-inch thick slices. Repeat with remaining logs. Transfer slices to the cookie sheets, cut side up, until golden and crisp, about 30 minutes, flipping half-way through baking time.

9.Serve immediately.

Nutritional information per biscotti:

Calories 42 (61% from fat) • carb. 3g • pro. 1g

•fat 3g • sat. fat 2g • chol. 16mg • sod. 27mg

•calc. 8mg • fiber 0g

DEVILED EGGS

The quintessential hors d’oeuvre –

with a party-ready look.

Makes 24 servings

nonstick cooking spray

12large hard-boiled eggs, warm

½ cup mayonnaise

1½ teaspoons Dijon-style mustard 1½ teaspoons fresh lemon juice

1 teaspoon Worcestershire sauce

2 tablespoons capers, drained

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

paprika for garnish

Preheat oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray; line with parchment. Reserve.

1.Peel the cooked eggs and carefully slice in half. Place the egg white halves on a clean work surface.

2.Remove yolks and put them into a large mixing bowl. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speeds 2 to 4 until smooth, about 1 min- ute.

3.Add the remaining ingredients, except for the paprika. Mix on speed 3 until fully combined. Taste and adjust seasoning accordingly.

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