Cuisinart DLC-8S manual Chocolate Chip Oatmeal Cookies, Carrot Cake

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Chocolate Chip Oatmeal Cookies

Toasted nuts and oatmeal make these cookies good for you as well as delicious.

	INGREDIENTS
3/4	cup quick-cooking oatmeal
1	cup pecans
1	cup butter, in 1-inch pieces
1/2	cup sugar
3/4	cup firmly packed light brown sugar
2	large eggs
1	teaspoon vanilla extract
1-1/2	cups flour

1teaspoon baking soda

3/4 teaspoon salt

9ounces semi-sweet chocolate chips Vegetable oil cooking spray

Preheat oven to 350˚F. and place rack in center. Toast oatmeal and pecans on baking sheet until lightly browned, about 10 minutes. Remove and reserve. Turn oven up to 375˚F.

Use metal blade to process butter and both sugars until smooth, about 2 minutes. Scrape work bowl as necessary. Add eggs and vanilla; pulse until just mixed, about 6 times.

Add toasted pecans, flour, baking soda, salt and half the toasted oatmeal. Pulse until mixed, about 8 times. Remove to large bowl, add remaining oatmeal and chocolate chips and stir to mix.

Drop by rounded teaspoonfuls onto greased baking sheets 1 inch apart and bake until golden brown, about 11 minutes.

Yield 48 2-1/2 inch cookies.

Carrot Cake

To make this delicious, moist cake look really professional, place a marzipan carrot in the center. You can buy them at many pastry or candy shops.

INGREDIENTS

Butter for pans

Fine, dry bread crumbs for dusting pans

1/2 pound carrots, peeled

1/2 cup granulated sugar

1/2 cup firmly packed dark brown sugar

2large eggs

1/2 cup corn oil

1teaspoon vanilla extract

3/4 cup walnut pieces

1	cup all-purpose flour
1/2	tablespoon unsweetened cocoa
1	teaspoon baking powder

1teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup raisins, steamed over boiling water for 10 minutes

Cream Cheese Frosting (recipe follows)

Preheat oven to 350˚F. Butter two 8-inch round cake pans, line bottoms with parchment paper and butter paper. Dust pans with bread crumbs.

Cut carrots into lengths to fit tube horizontally. Use shredding disc to shred carrots; reserve.

Process sugars, eggs, oil and vanilla with metal blade until smooth, about 15 seconds. Add walnuts and dry ingredients; pulse until combined, about 6 times, stopping once to scrape down work bowl. Use spatula to stir in raisins and carrots.

Divide batter between prepared pans and bake in preheated oven until a cake tester inserted in the center comes out clean, about 35 to 40 minutes. Cool in pans for 2 to 3 minutes and turn out onto wire racks to cool completely. Remove paper.

Spread frosting between layers and on top and sides of cake.

Yield 8 to 10 servings.