Cuisinart CBT-500FP manual Apple Crisp, Mini Chip Cheesecakes

Place the egg, butter, milk, and vanilla in the work bowl and process on high for 20 seconds. Add reserved dry ingredients and the oatmeal, walnuts, and chocolate morsels. Pulse until just combined. Scoop batter evenly into the muffin tin. Bake until puffed and golden, and a tester comes out clean, about 12-15 minutes. Transfer to a wire rack, cool slightly, serve warm.

Nutritional information per muffin:

Calories 106 (48% from fat) • carb 12g • pro 2g • fat 6g

• sat fat 2g • chol 19mg • sod 51mg • calc 10mg • fiber 1g

APPLE CRISP

Makes 6 servings

cooking spray

1⁄3 cup all-purpose flour

1⁄3 cup light brown sugar, packed

7 tablespoons granulated sugar, divided

1⁄3 cup unsalted butter, cut in 1/2-inch pieces 1⁄2 cup regular oatmeal (not quick or instant)

1⁄3 cup pecan or walnut pieces

1⁄2 teaspoon ground cinnamon

3large apples (about 11⁄2 pounds) – Braeburn, Fuji, Golden Delicious or Granny Smith, Fuji, peeled, cored and quartered

1⁄3 cup dried cranberries or raisins

Arrange rack in lower third of oven. Preheat oven to 350°F. Lightly coat a 11⁄4 quart baking dish with cooking spray; reserve.

Place the flour, brown sugar, and 4 tablespoons of the granulated sugar in the work bowl fitted with the chopping blade. Press On but- ton. Process on High for 10 seconds to combine. Add butter and Pulse on High until mixture resembles a coarse meal. Add oatmeal, nuts and cinnamon; pulse on High until the mixture resembles large crumbs, about 10 times. Press Off. Remove and reserve.

Remove the metal blade and insert the slicing disc. Press On but- ton. Place apple quarters in feed tube. Press High to slice, using medium pressure. Transfer to a bowl and toss with remaining 3 tablespoons granulated sugar and dried cranberries. Arrange with

cream or softly whipped cream.

Nutritional information per serving:

Calories 359 (35% from fat) • carb. 58g • pro. 2g • fat 15g

• sat. fat 7g • chol. 27mg • sod. 7mg • calc. 26mg • fiber 5g

MINI CHIP CHEESECAKES

Makes two 4-inch cheese cakes

cooking spray

2ounces crispy oatmeal cookies or graham crackers, broken into 1⁄2-inch pieces

1⁄2 tablespoon unsalted butter, cut in 4 pieces

8 ounces lowfat cream cheese, cut in 16 pieces

1⁄4 cup sugar

1large egg

2teaspoons vanilla extract

3tablespoons semisweet mini chocolate morsels

Preheat the oven to 350º F. Lightly coat two 4-inch (11⁄4 cup) springform pans with cooking spray.

Place the cookie pieces in the work bowl; press On. Press Pulse and pulse on High 5 times to break up. Add the butter and process 15-20 seconds on High until buttered crumbs are formed. Press into the bot- toms of the two prepared pans. Bake in the preheated oven for 10 minutes. Place in the freezer for 5-10 minutes to cool completely. When cool, wrap each pan in a sheet of aluminum foil so that it comes at least 1 inch up the sides.

Do not wash the work bowl. Place the cream cheese and sugar in the work bowl. Process 10 seconds on High to combine. Scrape the bottom and sides of the bowl; process 15 seconds longer until smooth and creamy. Add the egg and vanilla, process on High until smooth, 20 seconds; scrape the bowl and process for another 5 seconds.

Add mini morsels to work bowl. Pulse to blend in, 2-3 pulses. Divide the batter evenly between the two prepared pans. Place in a larger pan and add hot water to the depth of 1⁄2inch. Bake in the pre- heated oven for 25 minutes. Remove from the oven, remove foil, and place on a rack to cool completely. Cover and refrigerate at least 4 hours before serving. May be double-wrapped and frozen for up to

29