KitchenAid TOB-60C manual Buttermilk Biscuits, Multigrain Rolls, Makes 15 rolls

2	tablespoons (30 ml) drained capers	1	cup (250 ml) lowfat buttermilk
		3	tablespoons (45 ml) unsalted butter, for finishing

Preheat Cuisinart® Convection Toaster Oven Broiler to 425°F (220°C) on bake setting with rack in position B. Line baking tray with aluminum foil.

Add cold water and 2 tablespoons (30 ml) of the lemon juice to a small mix- ing bowl. Add the artichokes and agitate in water. Drain and pat dry. Toss with 2 tablespoons (30 ml) of oil and ¼ teaspoon (1 ml) each of the salt and pepper. Place on the prepared baking tray and roast for about 20 minutes, or until lightly browned.

While artichokes are roasting, rinse and pat dry the fish. Rub with the remaining olive oil, salt, pepper and lemon juice. Once artichokes have been roasted, place the seasoned fish on top of the artichokes; top with the capers. Roast fish until it is just cooked through, about 15 minutes, depending on the thickness of the fish.

Remove and serve immediately.

Nutritional information per serving:

Calories 290 (53% from fat) • carb. 10g • pro. 25g • fat 17g • sat. fat 3g • chol. 5mg

• sod. 660mg • calc. 74mg • fiber 5g

Buttermilk Biscuits

Makes 8 biscuits

1½ cups (325 ml) unbleached, all-purpose flour

½cup (125 ml) cake flour

2teaspoons (10 ml) cream of tartar

1½ teaspoons (7 ml) baking soda pinch granulated sugar

1½ teaspoons (7 ml) sea or kosher salt

¼ teaspoon (1 ml) freshly ground black pepper

6 tablespoons (90 ml) unsalted butter, cold and cut into ¼-inch (0.6 cm) cubes

Preheat Cuisinart® Convection Toaster Oven Broiler to 450°F (230°C) on the convection bake setting with the rack in position A. Line baking pan with parchment paper.

Sift flours, cream of tartar and baking soda together. Place in the bowl of a Cuisinart® food processor. Add the sugar, salt and black pepper. Process for about 5 seconds to combine. Add the 6 tablespoons (90 ml) of butter and pulse until the mixture is crumb-like, about 6 to 8 pulses. Slowly add the buttermilk and pulse 2 to 3 times.

Turn the dough out onto a lightly floured surface. Gently and carefully knead 2 to 3 times to ensure the dough is fully mixed. Divide the dough into 8 equal pieces. Roll the dough, with floured hands, into a smooth ball. Repeat with remaining pieces and place on the prepared pan, leaving one inch between rolls.

Bake in preheated oven for 10 to 12 minutes, or until golden brown. Remove and brush liberally with the melted butter. Serve immediately.

Nutritional information per biscuit:

Calories 230 (50% from fat) • carb. 25g • pro. 4g • fat 13g • sat. fat 8g • chol. 35mg

• sod. 600mg • calc. 37mg • fiber 1g

	Multigrain Rolls
Makes 15 rolls
2¼	teaspoons (15 ml) active dry yeast
12/3	cups (400 ml) warm (105° to 110°F [40° to 43°C]) water

1tablespoon (15 ml) molasses

3½ cups (875 ml) whole-wheat flour

1¾ cup (425 ml) bread flour, divided

1½ tablespoons (25 ml) vital wheat gluten

2 teaspoons (10 ml) sea or kosher salt

2 tablespoons (30 ml) flax seed oil

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