Cuisinart SB-5600C manual Savory Crêpes, Pumpkin Pie with Graham Pecan Crust, Coconut Cream Pie

Savory Crêpes

This is a great all-purpose crêpe, ready for your favourite fillings

Makes 5 cups (1.25 ml) crêpe batter, about 20 crêpes

6eggs

1½ cups (375 ml) unbleached, all-purpose flour

1teaspoon (5 ml) kosher salt

2 cups (500 ml) milk

½ cup (125 ml) unsalted butter, melted

1tablespoon (15 ml) fresh chives, finely minced

Place eggs, flour, salt and milk in the blender jar. Blend on Liquefy for about 30 seconds. Scrape the blender jar well and blend again for another 30 seconds. With the blender running, add the melted butter and continue to blend for 30 seconds. Stir in the chives.

Allow batter to rest for at least ½ hour before using. Crêpe batter will keep for up to 3 days.

To make the crêpes, preheat an 8- or 10-inch (20-25 cm) nonstick skillet or crêpe pan over medium heat and coat lightly with cooking spray. Tilt the pan and pour in just enough batter to cover the entire surface of the skillet (about 2 to 4 tablespoons (30-60 ml) ). Cook until the edges just start to brown, then turn the crêpe over and cook on the other side for about 30 seconds. Crêpes can be made and stacked with a sheet of waxed paper or plastic wrap between each one. Wrap stack in plastic wrap and refrigerate for up to 1 week until ready to use.

For Sweet Crêpes – omit the chopped chives and add ¼ cup (50 ml) of granulated sugar and 2 teaspoons (10 ml) pure vanilla extract to the above recipe.

Nutritional information per crêpe:

Calories 112 (56% from fat) • carb. 8g• pro. 4g • fat 7g

• sat. fat 4g • chol. 79mg • sod. 98mg • calc. 39mg • fiber 0g

Pumpkin Pie with Graham Pecan Crust

The traditional holiday favourite is made with a cookie crumb crust

for a crunchy change.

Makes 8 to 12 servings

Crust

½cup (125 ml) pecan halves

6graham cracker squares, broken into 1-inch (2.5 cm)pieces

3 tablespoons (45 ml) granulated sugar

¼ cup (50 ml) unsalted butter, melted

Pumpkin Filling

2large eggs

½cup (125 ml) brown sugar

1can (12 ounces) evaporated fat free milk

1can (15-16 ounces, 1½ cups (375 ml) ) solid pack pumpkin (not pie filling)

1tablespoon (15 ml) cornstarch

¼cup (50 ml) maple syrup

1tablespoon (15 ml) vanilla extract

1teaspoon (5 ml) cinnamon

½teaspoon (2 ml) ground ginger

½teaspoon (2 ml) ground allspice

1⁄8 teaspoon (.5 ml) freshly grated nutmeg

Preheat the oven to 375°F (190ºC).

Place the pecans in the blender jar; cover the blender jar. Pulse on Chop 8 to 10 times to chop finely. Remove and reserve. Place graham cracker pieces in the blender jar; cover the blender jar. Pulse on Chop 5 times to break up the cookies, then blend on Chop for 10 seconds to pulverize; add the reserved chopped nuts and granulated sugar. Blend on Mix until nuts are evenly and finely ground. Transfer to a 9-inch 923 cm) deep-dish pie plate. Add the melted butter and stir to combine. Press the cookie/nut mixture evenly onto the sides and bottom of the pie plate. Bake in the preheated 375°F (190ºC) oven for 5 minutes. Remove and let cool on a rack while continuing. Lower the oven temperature to 350°F (180ºC).

Place the eggs and remaining ingredients in the blender jar in the order listed; cover the blender jar. Blend on Mix until smooth, about 10 to 15 seconds. Pour the pumpkin mixture into the prepared pecan graham crust. Bake in the preheated 350°F (180ºC) oven for 55 to 60 minutes. Center of the pie may appear slightly jiggly – it will continue to set as the pie cools. Place the pie on a rack and cool completely before serving. Refrigerate after completely cool.

Nutritional analysis per serving (based on 12 servings): Calories 191 (37% from fat) carb 27g • pro. 4g • fat 8g

• sat. fat 3g • chol. 46mg • sod. 73mg • calc. 117mg • fiber 2g

Coconut Cream Pie

A cross between a custard pie and a cheesecake, this pie is

delicious and simple to prepare. Serve with a dollop of

freshly whipped cream for pure indulgence.

Makes 8 to 12 servings

4ounces (115 g) vanilla wafers or ginger snaps, broken into quarters

4tablespoons (60 ml) unsalted butter, melted

2½ cups (625 ml) shredded sweetened coconut, divided

3large eggs

¾cup (175 ml) granulated sugar

12ounces (340 g) lowfat cream cheese, cut into 1-inch (2.5 cm) (or smaller) pieces

1tablespoon (15 ml) fresh lemon juice

1teaspoon (5 ml) pure vanilla extract

½ teaspoon (2 ml) coconut extract

Arrange rack in lower third of oven. Preheat oven to 350°F (180ºC).

Place cookies in blender jar. Pulse 10 times on Chop. Scrape the jar. Using Mix, blend for 20 to 30 seconds until pulverized. Transfer to a small bowl. Add the melted butter and ¾ cup (175 ml) of the shredded coconut; stir to combine thoroughly. Press evenly into the bottom and sides of a 9-inch (23 cm) deep-dish pie plate. Place in oven and bake for 10 minutes. Let cool on a rack 5 minutes before continuing.

Place eggs, sugar, cream cheese, lemon juice, and extracts in the blender jar. Blend on Purée for 15 seconds; scrape blender jar. Blend again for 15 seconds. Add the remaining coconut and pulse on Mix until combine, 6 to 8 pulses. Pour into the prepared pie shell and place in the preheated 350°F (180ºC) oven. Bake for about 30 to 40 minutes, until slightly puffed and set at edges – may be slightly jiggly in the center. Cool on a rack completely. Refrigerate pie for at least 2 hours before serving.

Nutritional information per serving (based on 12 servings): Calories 269 (51% from fat) • carb. 28g • pro. 6g • fat 15g

• sat. fat 10g • chol. 74mg • sod. 260mg • calc. 50mg • fiber 1g

Chocolate Pots de Crèmes

Totally decadent and indulgent – a chocolate lover’s delight!

Everyone needs a treat now and then.

Makes 8 servings

3cups (750 ml) heavy cream

8ounces (240 ml) semisweet chocolate morsels or chocolate chunks (½-inch (1.25 cm) pieces)

2tablespoons (30 ml) granulated sugar

1teaspoon (5 ml) instant espresso powder

7 large egg yolks, lightly beaten

2 teaspoons (10 ml) pure vanilla extract

Have ready eight 5-ounce (145 g) ramekins or pots de crème dishes. Place in a 13x9x3-inch (33x23x6-cm) pan. Bring 4 cups (1 L) of water to a boil; keep hot and reserve. Arrange rack in centre of oven. Preheat oven to 325°F (160ºC).

Place heavy cream in a saucepan and bring to a simmer over medium heat – do not boil.

Place the chocolate morsels/chunks, granulated sugar, and espresso powder in the blender jar. Pulse on Chop 10 to 15 times to chop the chocolate somewhat finely. Add the egg yolks and blend for 20 seconds on Mix. With the blender running on Purée, add the hot heavy cream through the pour lid in a slow steady stream and blend until chocolate is completely melted, about 45 seconds. Spoon off foam and discard (may also put in a fat separator and pour off liquid until just foam remains). Stir in vanilla.

Pour equal amounts of the chocolate mixture into each of the ramekins. Place pan in oven and add hot water to reach halfway up the sides of the ramekins. Bake in preheated 325°F (160ºC) oven for 55 to 60 minutes. Edges will be set, centres may still be slightly jiggly.

Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (They will set as they cool.) Serve warm, or chill, covered, until cold, at least 3 hours. Chocolate Pots de Crèmes may be garnished with freshly whipped cream and/or chocolate curls.

Nutritional information per serving:

Calories 510 (80% from fat) • carb. 21g • pro. 4g • fat 46g

• sat. fat 26g • chol. 308mg • sod. 40mg • calc. 79mg • fiber 4g

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