Cuisinart CB-18BKSS manual Desserts And Sweet Sauces, Cholesterol-Free Mayonnaise

CHOLESTEROL-FREE MAYONNAISE

The safest mayonnaise made at home is made with an egg substitute

or liquid pasteurized egg product. Made with an egg substitute,

it has the added advantage of being cholesterol-free.

Makes about 3 ⁄4 cup

1⁄2cup liquid egg substitute or pasteurized liquid egg product

2tablespoons wine vinegar

1tablespoon extra virgin olive oil (mild in flavor)

1teaspoon dry mustard

1⁄8teaspoon ground white pepper

1⁄8teaspoon kosher salt

2⁄3cup flavorless vegetable oil

Place egg substitute, vinegar, olive oil, dry mustard, pepper and salt in the blender jar. Cover blender jar. Set on Speed 12. Turn blender on and blend for about 5 seconds. With blender running, remove the Measured Pour Lid, and add the vegetable oil in a slow steady stream, taking about 30 to 40 seconds to add the oil. Hold the Measured Pour Lid loosely over the opening to prevent spattering. The mayonnaise will thicken and emulsify as the oil is added, about 30 to 40 seconds. Turn blender off. Mayonnaise may be used immediately or placed in an airtight, covered container and refrigerated. Mayonnaise will thicken further when refrigerated.

Nutritional information per tablespoon:

Calories 126 (95% from fat) • carb. 0g • pro. 1g • fat 13g • sat. fat 1g • chol. 0mg • sod. 32mg • calc. 6mg • fiber 0g

1⁄2teaspoon black peppercorns

1bay leaf, roughly broken

3tablespoons sweet paprika

1tablespoon kosher salt

1⁄2tablespoon sugar

2teaspoons dried minced garlic

2teaspoons minced dry onions

1-2 teaspoons cayenne pepper, to taste

2 teaspoons dry oregano

1teaspoon dry thyme leaves

1teaspoon dry basil

1⁄2teaspoon dry rosemary

1⁄2teaspoon ground allspice

Place the coriander seed, mustard seed, celery seed, all peppercorns, and bay leaf in the blender jar. Cover jar and set on Speed 14. Blend until seeds are finely ground, 10 to 15 seconds. Add the remaining ingredients and blend until no signs of the bay leaf are visible, about 30 seconds.

Use as a rub for meat, poultry, or seafood before sautéing, roasting or grilling, or add as a seasoning to rice or dressing to brighten up flavors.

Nutritional information per tablespoon:

Calories 18 (24% from fat) • carb. 4g • pro. 1g • fat 1g • sat. fat 0g • chol. 0mg • sod. 501mg • calc. 23mg • fiber 1g

CAJUN CREOLE SPICE RUB

Our Cajun Creole Spice Rub is a comparable alternative to purchased spice mixtures, but much fresher and more economical. Adjust the spiciness to taste with

the amount of cayenne used.

Makes about 1 ⁄2 cup

2teaspoons coriander seed

1teaspoon mustard seed

1⁄2teaspoon celery seed

1⁄2teaspoon white peppercorns

DESSERTS AND SWEET SAUCES

COOKIE CRUST PUMPKIN PIE

This traditional holiday favorite is made with a cookie crumb crust for a crunchy change.

Makes 12 servings

CRUST:

2⁄3cup pecan halves

45 vanilla wafers (may use reduced-fat wafers)

1⁄3cup unsalted butter, melted

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