Cuisinart RTO-20C manual Applesauce Cranberry Nut Bread, Sausage Stuffed Mushrooms

Turn out onto a rack and cool for 5 to 10 minutes (the jam will be hot enough to burn) or completely before serving.

Nutritional information per muffin:

Calories 138 (9% from fat) • carb. 28g • pro. 4g • fat 1g

• sat. fat 0g • chol. 36mg • sod. 196mg • calc. 46mg • fiber 1g

Loosen sides of bread if necessary and turn out onto a wire rack to cool. Bread is best when allowed to cool completely before slicing. Wrap tightly in plastic wrap when cool.

Nutritional information per serving:

Calories 114 (45% from fat) • carb. 13g • pro. 2g • fat 5g

• sat. fat 2g • chol. 24mg • sod. 104mg • calc. 9mg • fiber 1g

Applesauce Cranberry Nut Bread

Makes one loaf, 71⁄2x33⁄4x21⁄4 inches

cooking spray

1cup unbleached all-purpose flour

1teaspoon baking soda

1⁄2teaspoon ground cinnamon

1⁄4teaspoon ground ginger pinch freshly grated nutmeg

1⁄8teaspoon salt

1⁄3cup dried cranberries

1⁄3cup chopped walnuts or pecans

1⁄4cup unsalted butter, at room temperature

2tablespoons firmly packed brown sugar

2tablespoons granulated sugar

1large egg

3⁄4cup unsweetened applesauce

1⁄2teaspoon vanilla extract

Preheat toaster oven to 350°F. Coat a 71⁄2x33⁄4x21⁄4-inch loaf pan (3 cups) with cooking spray. Place flour, baking soda, cinnamon, ginger, nutmeg, salt, dried cranberries, and nuts in a medium bowl and stir; reserve.

Place butter and both sugars in a medium bowl and beat until light and well-creamed (using a hand mixer or whisk). Add the egg and beat until smooth. Add applesauce and vanilla and beat until smooth. Add dry mixture and stir until completely blended. Pour batter into prepared loaf pan. Bake for 35 to 40 minutes, until bread is deep golden and cake tester comes out clean when inserted in center of loaf.

Sausage Stuffed Mushrooms

Makes about 12 stuffed mushrooms (each about 11⁄4 to 11⁄2 inches)

8ounces white or cremini mushrooms (about 12, 11⁄4 to 11⁄2 inches each)

2teaspoons extra virgin olive oil, divided

1tablespoon shallots, peeled and finely chopped

1clove garlic, peeled and finely chopped

1⁄2teaspoon Italian herb blend or herbes de Provence

1⁄3cup fresh dry bread crumbs

4ounces sweet or hot Italian sausage, casings removed

1 tablespoon freshly grated Asiago cheese

If you are baking mushrooms immediately, preheat toaster oven to 425°F. Line the baking pan with foil, brush with 1 teaspoon olive oil.

Clean and dry mushrooms. Remove stems, reserving caps and chop stems finely.

Heat 1 teaspoon olive oil in a 10-inch nonstick skillet. Add chopped mush- rooms, shallot, garlic, and herbs to the pan and cook over medium heat until all liquid is given up, about 5 minutes. Stir in bread crumbs and cook for 2 to 3 minutes. Transfer to a bowl and cool. When completely cooled, stir in sausage and cheese. Stuff each mushroom with a portion of the sausage mixture, mounding and pressing down. Mushrooms may be done ahead to this point – cover and refrigerate until ready to bake.

Arrange mushrooms evenly spaced in prepared pan.

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