Cuisinart CJE-1000 manual Apple Cake, Carrot Cupcakes

6..Dust dough ball lightly with flour and place in a sealable food storage bag; press out air and seal.. Let rise in a warm, draft-free place until doubled in size, about 1 hour..

7..Punch dough down and shape into a loaf.. Place loaf in a lightly greased 8 or 9-inch loaf pan and cover loosely with plastic wrap.. Let rise 30 to 40 minutes, or until doubled in size..

8..While dough is rising, preheat oven to 375°F..

9..Bake bread in preheated oven 50 to 60 minutes until browned and hollow sounding when tapped.. Cool on a wire rack.. Bread slices best when allowed to cool completely before slicing..

Nutritional information per serving:

Calories 152 (8% from fat) • carb. 28g • pro. 8g

•fat 1g • sat. fat 1g • chol. 22mg • sod. 447mg

•calc. 102mg • fiber 1g

Notable nutrients based on daily percentages:

Riboflavin 20% • Thiamin 19%

Apple Cake

A not-too-sweet treat for your next brunch table..

Makes 18 servings

Cake:

2cups apple pulp (from about 8 medium apples)

¾cup fresh apple juice

1½ cups unbleached, all-purpose flour

1teaspoon baking soda

½ teaspoon sea salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground cardamom

½cup (1 stick) unsalted butter, cubed and at room temperature

¹∕³	cup granulated sugar
¹∕³	cup packed light brown sugar
1	large egg

Crumb Topping:

1cup unbleached, all-purpose flour

½ cup packed light brown sugar

1teaspoon ground cinnamon

¼ teaspoon sea salt

½cup toasted and chopped walnuts or pecans

½teaspoon pure vanilla extract

½cup (1 stick) unsalted butter, cold and cubed

1..Preheat oven to 350°F.. Butter and lightly flour a 13 x 9-inch baking pan; reserve..

2..Turn the Cuisinart® Juice Extractor to speed 5.. Turn the unit on and juice the apples..

3..Stir juice and measure out ¾ cup; reserve (save the remaining juice for another use)..

4..Measure out 2 cups of the apple pulp, being sure to discard any seeds or stems; reserve..

5..In a small mixing bowl, combine the flour, baking soda, salt and spices.. Reserve..

6.. Using a Cuisinart® Stand or Hand Mixer fitted with the mixing paddle/beaters, mix the butter and sugars until light and creamy.. Add the egg and mix until combined.. Add the pulp and mix until just combined.. Add half of the juice and mix on low.. Add half of the dry ingredients and mix until streaky.. Repeat, finishing with the dry ingredients..

7..Pour batter evenly into the prepared pan..

8..Combine all of the Crumb Topping ingredients into a small bowl and mix with your fingers until the mixture resembles a coarse meal.. Spread evenly over cake batter..

9..Bake for 35 to 40 minutes, or until a cake tester comes out clean..

Nutritional information per serving:

Calories 235 (46% from fat) • carb. 29g • pro. 3g

•fat 12g • sat. fat 6g • chol. 0mg • sod. 3mg

•calc. 48mg • fiber 1g

Carrot Cupcakes

Extra-moist carrot cupcakes, topped with Cream

Cheese Frosting, make a delicious treat.. Makes 12 cupcakes

Cake:

½pound carrots, about 4 medium carrots

¾cup plus 2 tablespoons unbleached, all-purpose flour

½tablespoon unsweetened cocoa powder

1 teaspoon ground cinnamon

1teaspoon baking powder

½ teaspoon baking soda

½ teaspoon sea salt

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