Cuisinart SB-5600 manual Perfect Popovers, Welsh Rarebit

Place the onion, cream, eggs, Worcestershire sauce, dry mustard, salt, and pepper in the blender jar. Blend using Mix for 15 to 20 seconds.

Place half the shredded cheese in a layer in the bottom of the slightly cooled crumb crust. Top with an even layer of the bacon, and finish with the remaining shredded cheddar cheese. Pour the egg mixture slowly over the top.

Place in the preheated 325°F oven for 60 to 75 minutes, until puffed, browned and custard is set. Let stand 15 minutes before cutting.

Nutritional information per serving:

Calories 441 (80% from fat) • carb. 10g • pro. 12g • fat 39g

• sat. fat 20g • chol. 141mg • sod. 489mg • calc. 252mg • fiber 1g

Perfect Popovers

Impress your guests with these deceivingly simple popovers that are

mixed in a matter of seconds in your Cuisinart® blender.

Makes 18 popovers

6large eggs

2cups all-purpose flour

2cups evaporated fat free milk, not reconstituted

½ teaspoon kosher salt

6 tablespoons unsalted butter, melted

Place the eggs, flour, milk and salt in the blender jar in the order listed; cover blender jar. Blend on Purée for 15 seconds. Scrape the sides of the jar if needed. With the blender running, add the melted butter in a steady stream and blend for an additional 15 to 20 seconds. Let batter rest for 30 to 40 minutes before continuing.

Preheat oven to 425°F. Thoroughly coat eighteen ½-cup popover, custard, or muffin cups with cooking spray or melted butter.

Divide the batter evenly among the prepared pans. Bake in the preheated oven for 20 minutes, then reduce oven temperature to

375°F. Bake for another 20 minutes, until puffy and nicely browned. Use a cake tester to pierce each popover several times and bake for an additional 5 minutes. Remove from oven, loosen from pans with a thin-blade knife and gently lift out. Serve hot.

Nutritional information per popover:

Calories 126 (37% from fat) • carb. 14g • pro. 6g • fat 5g

• sat. fat 3g • chol. 79mg • sod. 91mg • calc. 93mg • fiber 0g

Variation

Roasted Garlic Popovers – add 2 tablespoons peeled roasted garlic cloves to the blender with the ingredients listed.

To roast garlic - place peeled garlic cloves in a double thickness of aluminum foil, toss with a tablespoon of olive oil and fold the foil to seal. Place in a preheated 375°F oven for 30 to 40 minutes, until tender and browned. Roasted garlic will keep in a tightly covered container in the refrigerator for about a week.

Welsh Rarebit

Also known as “Welsh Rabbit,” this cheese sauce is traditionally served over toast points or toasted English muffin halves. A slice of tomato can be placed on the toast first for “high tea” and it can also be put under the broiler for a few moments. We have also found that this recipe is delicious served over steamed broccoli or cauliflower, a baked potato, or it could be tossed with cooked pasta shapes to make a macaroni and cheese dish.

Makes 4 cups

2¼ cups whole milk or evaporated lowfat milk (not reconstituted)

2large eggs

3tablespoons unbleached all-purpose flour

1 tablespoon Dijon-style mustard

1 teaspoon Worcestershire sauce

½ teaspoon kosher salt

1 pound shredded sharp or extra-sharp Cheddar cheese paprika (for dusting on top)

Heat the milk in a saucepan until simmering (just bubbles are just breaking at the surface) – this may also be done in a microwave.

Place the eggs, flour, mustard, Worcestershire sauce, and salt in the blender jar. Blend on Mix for 15 to 20 seconds. Scrape the sides of the blender jar. Add the shredded cheese and blend on Purée. With the blender running, add the hot milk in a slow steady stream through the opening in the lid. Blend on Purée until smooth and homogenous, about 30 to 40 seconds.

Pour the mixture into a medium (2¾-quart) saucepan. Place over medium heat, and cook, stirring constantly with a whisk until creamy, smooth and thickened, about 15 to 20 minutes.

Serve over toast points or toasted English muffin halves. Dust with paprika before serving.

Nutritional information per ¼-cup serving:

Calories 156 (67% from fat) • carb. 3g • pro. 10g • fat 12g

• sat. fat 7g • chol. 74mg • sod. 272mg • calc. 250mg • fiber 0g

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