Process until mixed and smooth. Add flour, cinnamon, baking powder, baking soda, salt, and raisins. Pulse until JUST mixed. Pour batter into mixing bowl with grated carrots/ apple mixture. Spoon into greased or paper lined muffin tin, filling about 3⁄4 full. Bake at 375ºF 15 to 20 minutes. Yield 24 muffins.
Cheddar Onion Cornbread
4 ounces cheddar cheese (1 cup grated) | 1⁄2 cup milk |
1 small onion, peeled and cut in quarters | 8-ounce package corn muffin mix |
1 tablespoon butter | 8-ounce can cream style corn |
1 egg | 8 ounce container sour cream |
Using Slicer/Shredder Disc, shredding side up, shred cheddar and set aside. Using S-Blade, place onion in processor bowl and process until finely chopped. Place chopped onion and butter in a skillet and cook over medium high heat until onions are soft. Set aside and cool. Do not wash processor bowl. Using S-Blade, place egg, milk, muffin mix, and corn into processor bowl. Pulse until JUST mixed. Pour batter into greased 8-inch square baking pan. Combine onions, cheese, and sour cream. Place small spoonfuls of sour cream mixture on top of batter. Bake at 425ºF for 30 to 35 minutes. Yield: 6-8 servings.
Baked Pineapple Bread Pudding
12 slices of white bread, torn into strips to fit food chute
20 ounce can pineapple chunks, drained
2 eggs
1 cup half and half cream
1 teaspoon vanilla
1 tablespoon melted butter or margarine
11⁄2 cups sugar
3 pineapple slices, drained
Using S-Blade, with processor running, drop bread through food chute to make soft breadcrumbs. Pour into a greased 2-quart casserole dish. Place pineapple chunks in food processor bowl with S-Blade. Process pineapple for 20 seconds. Add eggs, cream, vanilla, melted butter or margarine, and sugar. Process until mixed. Pour pineapple mixture over the soft breadcrumbs. Garnish with three pineapple rings overlapping in center. Bake at 350ºF for 1 hour or until golden.
Yield: 8 servings.
Chocolate Chip Cheesecake
Filling:
3 8-ounce packages cream cheese, cut into chunks
1 cup sugar
2 tablespoons flour
4 eggs
1⁄4 cup milk
1 teaspoon vanilla
1⁄2 cup chocolate chips
Crust:
1 teaspoon butter, softened
22 chocolate chip cookies
3 to 4 tablespoons unsalted butter, melted
Crust: Use 1 teaspoon butter to grease a 9 to 91⁄2-inch springform pan and set aside. Using S-Blade, with processor running, drop cookies through food chute
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