Maple Butter, Citrus Butter | Cuisinart HM-90S specs

Mixer. Mix on speeds 1 to 2 until com- bined. Reserve.

3.In a separate small bowl, combine the milk, ¼ cup butter, egg and vanilla. It is important that all of the liquid ingredients be at room temperature. Mix on speeds 2 to 3 until just combined; reserve.

4.Add the flour, sugar, baking powder, and salt to a mixing bowl. Mix on speed 2 until combined, about 10 seconds. With mixer running, slowly add the liquid ingre- dients. Gradually increase to speed 4 and mix until well combined, about

30 seconds. Mix for an additional

15 seconds.

5.Transfer dough to a heavily floured sur- face and knead a few times. Roll dough into a 12x9-inch rectangle. Sprinkle the reserved pecan filling on dough, leaving a ½-inch border. Carefully roll dough, starting from the bottom and working away from you, into a tight log (brush off excess flour). Cut into 8 equal pieces and put in the prepared baking pan; brush tops with the reserved melted butter.

6.Bake in the preheated oven for about

25 to 30 minutes, or until firm and golden in color.

7.While cinnamon rolls are baking, prepare the glaze. Put confectioners’ sugar, milk and vanilla in a small bowl. Using the hand mixer fitted with the chef’s whisk, whisk on speed 3 until well mixed with no lumps. Reserve until ready to use. You may have to whisk again right before using to smooth out the icing.

8.Let the cinnamon pecan rolls cool in the pan for about 5 minutes, and then trans-

fer to a cooling rack. Spoon the reserved icing over warm rolls.

Nutritional information per serving:

Calories 415 (27% from fat) • carb. 71g • pro. 6g

•fat 13g • sat. fat 5g • chol. 46mg • sod. 304mg

•calc. 72mg • fiber 2g

MAPLE BUTTER

Makes about ½ cup

½cup unsalted butter, room temperature

2½ tablespoons pure maple syrup pinch sea salt

1.Put the butter in a medium mixing bowl. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speed 4 until creamy, about 30 to 40 seconds. Add remaining ingredients and mix until completely combined, another 40 to 50 seconds.

Nutritional information per teaspoon:

Calories 39 (86% from fat) • carb. 1g • pro. 0g

•fat 4g • sat. fat 2g • chol. 10mg • sod. 6mg

•calc. 2mg • fiber 0g

CITRUS BUTTER

Makes about ½ cup

½cup unsalted butter, room temperature

1tablespoon fresh orange juice

½ teaspoon orange zest

¼ teaspoon lemon zest

pinch sea salt

1.Put the butter in a medium mixing bowl. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speed 4

until creamy, about 30 to 40 seconds. Add remaining ingredients and mix until completely combined, another 40 to 50 seconds.

Nutritional information per teaspoon:

Calories 34 (99% from fat) • carb. 0g • pro. 0g

•fat 4g • sat. fat 2g • chol. 10mg • sod. 6mg

•calc. 0mg • fiber 0g

ROASTED RED PEPPER, LEEK

AND MANCHEGO QUICHE

Makes 12 servings

Pâte brisée:

2cups unbleached, all-purpose flour

1 teaspoon sea salt

½ pound unsalted butter, cubed, at room temperature for 30 minutes

4 tablespoons ice water Quiche filling:

1 teaspoon olive oil

1 garlic clove, chopped

½ medium leek, cleaned and chopped

½ cup whole milk

½ cup heavy cream

2large eggs

1large egg yolk

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

2 roasted red peppers, roughly chopped

½ tablespoon thinly sliced fresh basil

2 ounces manchego, shredded

1.Put flour and salt in a medium mixing bowl. Insert the mixing beaters into the