KitchenAid KCO1005 manual Oven-Roasted Vegetables, Blueberry Lemon Scones

Oven-Roasted Vegetables

8medium (about 1 lb.) red potatoes, cut into eighths

11⁄2 cups fresh broccoli florets

1cup fresh cauliflower florets

1medium onion, cut into thin wedges

1small red pepper, cut into eighths

2cloves garlic, minced

3tablespoons olive oil

1tablespoon chopped fresh marjoram leaves

3⁄4 teaspoon salt

1⁄4 teaspoon black pepper

In large bowl, combine all ingredients in order listed. Toss to coat evenly. Spread vegetable mixture in broil pan.

Bake with oven rack in up position in lower slots of oven (Position C on page 8) at 425°F for 20 to 30 minutes, or until vegetables are tender and browned, stirring occasionally.

Yield: 10 servings (1⁄2 cup per serving).

Per Serving: About 90 cal, 2 g pro, 12 g carb,

4 g total fat, 0.5 g sat fat, 0 mg chol, 180 mg sod.

Blueberry Lemon Scones

2cups all-purpose flour

3tablespoons granulated sugar

1tablespoon baking powder

3⁄4 teaspoon salt

1⁄4 cup cold butter or margarine, cut into

1⁄2-inch pieces

1⁄2 cup whipping cream

2 eggs

1⁄2 teaspoon grated lemon peel

1cup fresh blueberries

1cup powdered sugar

2-3 tablespoons fresh lemon juice

In food processor, position multipurpose blade in work bowl. Add flour, granulated sugar, baking powder, and salt. Process 3 to 4 seconds. Add butter. Process 10 to 15 seconds, or until crumbly. Remove to medium bowl.

Position multipurpose blade in work bowl. Add cream, eggs, and lemon peel. Process 3 to 4 seconds, or until mixed.

Gently stir blueberries into flour mixture. Add cream mixture; stir gently just until moistened. Gather into a ball. Divide dough in half. Pat each half into a

5-inch circle on floured surface. With floured knife, cut each circle into 4 wedges. Place in ungreased broil pan 1⁄2 inch apart.

Bake with oven rack in up position in lower slots of oven (Position C on page 8) at 375°F for 12 to 18 minutes, or until golden brown. Cool 10 minutes.

Meanwhile, in small bowl, mix powdered sugar and enough lemon juice for drizzling consistency. Drizzle over warm scones.

Yield: 8 servings (1 scone per serving).

Per Serving: About 320 cal, 5 g pro, 47 g carb,

12 g total fat, 7 g sat fat, 90 mg chol, 430 mg sod.

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