about 20 minutes or until golden brown. To ensure even color, turn baking tray halfway through baking.
Let cool before serving.
*May substitute allspice if star anise is unavailable.
Nutritional information per scone:
Calories 278 (36% from fat) • carb. 39g • pro. 6g
•fat 11g • sat. fat 7g • chol. 56mg • sod. 448mg
•calc. 110mg • fiber 1g
Buttermilk Blueberry
Crumb Cake
Makes one
cooking spray
Crumb topping:
½cup unbleached,
¼ cup packed light brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
1 pinch table salt
½teaspoon vanilla extract
4tablespoons unsalted butter, cold and cubed
Muffin Batter:
11⁄3 cups unbleached,
¾teaspoon baking soda
¼ teaspoon table salt
1⁄3 cup unsalted butter, cut into 5 pieces
½cup + 3 tablespoons granulated sugar
1 large egg
½teaspoon vanilla extract
1⁄3 cup buttermilk
1¼ cups fresh blueberries
Preheat the Cuisinart™ Brick Oven to 350°F on the bake setting with the rack in position
A.Lightly coat an
Combine the first 7 ingredients in the work bowl of a Cuisinart® Food Processor fitted with the metal chopping blade. Pulse 3 to 4 times, until the mixture is just combined. Reserve.
In a small bowl, mix together the flour, baking soda, and salt. Reserve.
Place the butter and sugar in a medium bowl and mix with a Cuisinart® Hand Mixer until light and fluffy, about 1 minute. Add the egg and vanilla and beat until fully combined. Add
the reserved dry ingredients, 1⁄3 at a time, and
the buttermilk, 1⁄3 at time, alternating the two starting with the buttermilk and ending with the dry ingredients. Pour the batter into the prepared pan. Make a layer of the blueberries on top of the batter, slightly pressing them down. Cover evenly with the reserved crumb topping.
Bake in preheated oven for 50 to 60 minutes, or until a cake tester inserted into the cake comes out clean.
Nutritional information per serving:
Calories 243 (35% from fat) • carb. 37g • pro. 3g
•fat 10g • sat. fat • 6g • chol. 42mg • sod. 182mg
•calc. 23mg • fiber 1g
Roasted Eggplant and Sweet Pepper Crostini
Makes 12 crostini
4tablespoons extra virgin olive oil, divided
1small Italian eggplant, about 8 ounces, cut into
½large red bell pepper (about 3 to 4 ounces), cut into
½large yellow bell pepper (about 3 to 4 ounces), cut into
2ounces sweet onion, cut into
3garlic cloves, divided and smashed
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1tablespoon basil, very thinly sliced (or chiffonade)
12
Preheat Cuisinart™ Brick Oven to 375°F on bake with rack in position B. Line the baking tray with aluminum foil and coat with 2 teaspoons of olive oil.
Toss the eggplant, red pepper, yellow pepper, onion, and 2 of the garlic cloves in a mixing bowl with 2½ tablespoons of olive oil, salt,