Cuisinart LPP Lemon Macadamia Nut Bread, Cranberry Pistachio Scones, Orange Ginger Variation

Lemon Macadamia Nut Bread

Makes 10 slices (about 3/4-inch thick)

Our quick and easy version of a classic favorite. For a change,

try the Orange Ginger version.

Glaze:

Cranberry Pistachio Scones

Cranberry Pistachio Scones are very good served with clotted cream or butter and mar- malade. You may substitute walnuts, pecans, almonds, or hazelnuts for the pistachios.

Makes 8 scones

3tablespoons fresh lemon juice

1/4 cup granulated sugar

Bread:

cooking spray

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

2strips lemon zest/peel, 2 x 1/2-inch, bitter white pith removed

1/2 cup granulated sugar

3tablespoons unsalted butter, cut in 1/2-inch pieces

1large egg

2tablespoons fat free plain yogurt

1/3 cup unsalted, lightly toasted macadamia nuts

1/3	cup dried cranberries	4	tablespoons cold unsalted butter, cut
1/2	cup boiling water		into 1/2-inch pieces
		2/3	cup fat free vanilla yogurt
2	tablespoons packed brown sugar
		1/4	cup shelled pistachios
1-1/3	cups all-purpose flour
			milk for brushing
2	teaspoons baking powder
			granulated sugar for sprinkling
1/8	teaspoon salt

Pour the boiling water over the cranberries in a small heatproof bowl. Let stand 10 minutes to plump. Preheat oven to 375° F. Line a baking sheet with parchment paper. Drain cranberries and pat dry, reserve.

Preheat oven to 350° F. Lightly coat a 7-1/2 x 3-3/4 x 2-1/4 -inch loaf pan with cooking spray.

Insert the metal blade. Place the flour, baking powder and salt in the work bowl and process 5 sec- onds; remove and reserve. Cut the lemon peel into 1-inch pieces and place in work bowl with 1/4 cup of the sugar. Process until zest is finely chopped about 1 minute. Add remaining 1/4 cup sugar and butter; process until creamy, 20 to 30 seconds. Add egg, process 10 seconds; scrape work bowl. Add yogurt; process 10 seconds – mixture will look slightly curdled. Spoon flour mixture then macadamia nuts over creamed mixture. Pulse until flour just disappears, 5 to 6 pulses. Do not over process. Spoon into prepared pan and level top. Bake in preheated 350° F oven for 35 to

40 minutes, until bread is light golden brown and a tester comes out clean when inserted in the center. While bread is baking, stir lemon juice and sugar for glaze together until sugar is dissolved. Spoon the glaze over the hot bread a little at a time, allowing the glaze to absorb before adding more. Let stand until glaze is completely absorbed, then remove from pan and let cool completely on a wire rack. This bread is actually better the second day. Wrap tightly in plastic wrap to store.

Orange Ginger Variation:

Use orange zest and orange juice in place of lemon. Substitute crystallized ginger that has been cut in 1/2-inch pieces for the nuts. For more orange flavor, add 1/3 teaspoon orange flower water (available in specialty food shops) to batter when adding yogurt.

Nutritional information per serving:

Calories 164 (39% from fat) • carb. 23g • pro. 2g • fat 7g • sat. fat 3g • chol. 31mg

• sod. 79mg • calc. 13mg • fiber 1g

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Insert the metal blade. Place the brown sugar in the work bowl. Pulse to break up, 10 times. Add flour, baking powder and salt. Process to blend, 10 seconds. Add cold butter pieces, process until mixture resembles a coarse meal, 30 seconds. Add yogurt, cranberries and pistachios to work bowl. Pulse until just incorporated, about 5 to 10 pulses. Turn dough out onto a lightly floured work surface. With lightly floured hands, turn dough to knead, 4 times. (Press dough flat, fold, press flat again, repeat for a total of 4 times.) Roll dough into a circle, 7 inches in diameter, 3/4-inch high. Use a serrated knife or pizza cutter to cut dough into 8 wedges. Place the wedges on the prepared baking sheet in a circle with the wedges about 1/2-inch apart. Brush lightly with milk and sprinkle lightly with granulated sugar. Bake in preheated oven for 25 to 30 minutes, until golden and firm, but not dry. Let cool on a rack for 10 minutes before serving.

Nutritional information per serving:

Calories 192 (38% from fat) • carb. 26g • pro. 4g • fat 8g • sat. fat 4g • chol. 16mg

• sod. 108mg • calc. 43mg • fiber 1g

Fluffy Buttermilk Biscuits

Hot fluffy biscuits for breakfast or dinner are easy with the Little Pro.

Makes eight 2-inch biscuits

1-1/8	cups all-purpose flour	4	tablespoons cold unsalted butter, cut
1-1/4	teaspoons baking powder		in 1/2-inch pieces
		5	tablespoons buttermilk
1/4	teaspoon baking soda
		2	teaspoons milk
1/4	teaspoon salt
Preheat oven to 425°F. Line a baking sheet with parchment paper.

Insert metal blade. Place flour, baking powder, baking soda, and salt in work bowl. Process
5 seconds. Add butter and shortening to work bowl. Pulse 10 times, the process until the mixture
resemble coarse corn meal, about 30 seconds. Scrape work bowl. Drizzle buttermilk over flour
mixture. Process until the mixture just forms clumps, about 5 seconds, do not let form a ball.
Turn out onto a lightly floured surface. With floured hands gather and press into a ball. Flatten,
fold and turn 4 times to knead. Roll out into an 8 x 4-inch rectangle. Use a floured 2-inch round
biscuit/cookie cutter to cut into 8 biscuits. Place on parchment lined baking sheet and brush with
milk. Bake until puffed and lightly browned, 10 to 12 minutes. Fluffy biscuits are best served hot
or warm.	26