Cuisinart DLC-8S manual Corn Bread, Coffee Cake, Filling Cup light brown sugar, Cup pecans

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Corn Bread

This a particularly moist and flavorful corn bread which is best served warm.

	INGREDIENTS
4	tablespoons butter
1	cup yellow cornmeal

1cup all-purpose flour

2tablespoons sugar

1/3	tablespoon baking powder
1/4	teaspoon baking soda
1/4	teaspoon salt
1-1/3	cups buttermilk
2	large eggs
1/2	cup fresh, frozen or canned corn kernels

Preheat oven to 425°F. Melt butter in a 9”x 9” baking pan. Coat sides and bottom of pan with melted butter; Reserve.

Use metal blade to process dry ingredients until combined, about 10 seconds. Add melted butter, buttermilk and eggs; process until mixed, about 5 seconds. Scrape work bowl and gently stir in corn kernels.

Pour into prepared pan and bake until a toothpick inserted in center comes out clean, about 25 minutes.

Muffin Variation: For corn muffins, pour batter into greased, standard-size muffin tins. Fill them 3/4 full. Bake in preheated 425°F. oven for about 25 minutes. Makes 8 muffins.

Coffee Cake

This makes an excellent breakfast or brunch cake. Also serve as a sweet addition to lunch or supper.

INGREDIENTS

1package dry yeast

2tablespoons sugar, divided

1/4 cup warm water

1/3 cup sour cream

1/4 cup cold milk

1	large egg
1	teaspoon vanilla

3cups flour

4tablespoons cold butter, in 1 inch pieces

1/2 teaspoon salt

2	tablespoons melted butter, divided
Filling
1/2	cup light brown sugar
1/2	cup dates, cut into 1-inch pieces
1/2	cup pecans
1	teaspoon cinnamon

In a 2-cup liquid measure dissolve yeast and 1 tablespoon sugar in warm water. Let stand until foamy. Stir together the sour cream, milk, egg and vanilla extract and add to the yeast mixture.

Using the metal blade, process flour, cold butter, salt and remaining sugar for 10 seconds. With machine running, add yeast mixture through feed tube in steady stream as fast as flour absorbs it. After dough cleans inside of work bowl, continue processing 40 seconds more to knead it.

Shape dough into ball and place it in lightly floured plastic food storage bag. Squeeze out air and close top with wire twist. Let rise in warm place until double in size, about 1 hour.

Roll dough on lightly floured surface into 20x12- inch rectangle. Brush with 1 tablespoon of melted butter. With remaining butter, brush inside of a 9x13-inch pan.

Use metal blade to combine brown sugar, dates, pecans and cinnamon until coarsely chopped, about 45 seconds. Spread filling over dough. Roll dough up, jelly-roll fashion, from long side.

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