Cuisinart CBT-500 manual Desserts Sweet Sauces, Cajun Creole Spice Blend, Cookie Crust Pumpkin Pie

*Available in Asian markets or gourmet/ethnic foods section of grocery stores.

Tip: Use about 1 tablespoon of marinade per portion. Meats such as boneless, skinless chicken parts, pork chops, or steaks, may be placed in a resealable freezer weight bag, coated with marinade and frozen. When thawed, they will be fully marinated and ready to cook.

Nutritional analysis per tablespoon: Calories 22 (18% from fat) • carb. 3g • pro. 0g •

fat 0g •sat. fat 0g • chol. 0mg • sod. 183mg •

calc. 14mg • fiber 0g

CAJUN CREOLE SPICE BLEND

Our Cajun Creole Spice Blend is a comparable alternative to purchased spice mixtures, but much fresher and economical. Adjust the spiciness to taste with the amount of cayenne used.

Makes about 1/2 cup

2teaspoons coriander seed

1teaspoon mustard seed 1/2 teaspoon celery seed

1/2 teaspoon white peppercorns 1/2 teaspoon black peppercorns

1bay leaf, roughly broken

3tablespoons sweet paprika

1tablespoon kosher salt 1/2 tablespoon sugar

2teaspoons dried minced garlic

2teaspoons minced dry onions

1-2 teaspoons cayenne pepper, to taste

2teaspoons dry oregano

1teaspoon dry thyme leaves

1 teaspoon dry basil

1/2 teaspoon dry rosemary

1/2 teaspoon ground allspice

Place the coriander seed, mustard seed, celery seed, both peppercorns, and bay leaf in the blender jar. Cover jar and set on Low. 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 20 to 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 analysis per tablespoon:

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

DESSERTS/

SWEET SAUCES

COOKIE CRUST PUMPKIN PIE

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

Makes 12 servings

Crust:

2/3 cup pecan halves

45vanilla wafers (may use reduced fat) 1/3 cup unsalted butter, melted

Pumpkin Filling:

2 large eggs

1/2 cup brown sugar

1can (12 ounces) evaporated fat free milk

1can (15-16 ounces, 1 1⁄2 cups) solid pack pumpkin (not pie filling)

1tablespoon cornstarch 1/4 cup molasses

1tablespoon vanilla extract

1teaspoon cinnamon

1teaspoon ginger

1/4 teaspoon freshly grated nutmeg

Preheat the oven to 375°F.

Place the pecans in the blender jar; cover the blender jar. Set on Low and Pulse 8 to 10 times to chop finely. Remove and transfer to a 10" deep-dish pie plate. Place 15 cookies in the blender jar; cover the blender jar. Set on High and Pulse 5 times to chop the cookies, then blend for 10 seconds to pulverize; add the cookie crumbs to the nuts in the pie plate and repeat with the remaining cookies. Stir the nuts and cookies with a fork to blend; add the melted butter and stir to combine. Press the cookie/nut mixture evenly onto the sides and bottom of the pie plate. Bake in the preheated 375°F oven for 5 minutes. Remove and let cool on a rack while continuing. Lower the oven temperature to 350°F.

Place the eggs and remaining ingredients in the blender jar in the order listed; cover the blender jar. Set on Low and blend until smooth, about 10 to 15 seconds. Pour the pumpkin mixture into the prepared cookie crust. Bake in the preheated 350°F oven for 55 to 60 minutes. Center of the pie may appear slightly jiggly – it will continue to set as the pie cools. Place the pie on a rack and cool completely before serving. Refrigerate after completely cool.

Nutritional information per serving:

Calories 252 (41% from fat) • carb. 33g • pro. 5g • fat 12g • sat. fat 4g • chol. 42mg • sod. 117mg • calc. 129mg • fiber 2g

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