Cuisinart TOB-195 Series manual Lemon Blueberry Loaf Cake, Chocolate Soufflé Cake

chopped, about 30 seconds.. Add butter, oil, salt and pepper; process until smooth, about 15 seconds.. Scrape bowl as necessary..

Cut bread into two 8-inch pieces, cut each piece in half lengthwise and spread each cut side with garlic mixture.. Place two pieces of prepared bread directly on oven rack, cut side up, and bake until toasted, about 10 to 12 minutes.. Remove from toaster oven with a spatula and repeat with remaining two pieces of bread.. Slice into 2-inch pieces and serve warm..

Nutritional information per slice:

Calories 80 (90% from fat) • carb. 1g • pro. 1g • fat 8g

•sat. fat 3g • chol. 12mg • sod. 149mg

•calc. 29mg • fiber 1g

Lemon Blueberry Loaf

Cake

This delicious loaf can be served for dessert or as a quick bread..

Makes 10 servings

vegetable oil cooking spray

2cups all-purpose flour ¾ cup sugar

2teaspoons grated lemon zest 1½ teaspoons baking powder ¼ teaspoon salt

2large eggs, well beaten ½ cup butter, melted

½ cup lowfat milk

1cup fresh or frozen blueberries ½ cup walnut halves, chopped

Place rack in the Cuisinart® Exact Heat™ Convection Toaster Oven Broiler in position A and preheat oven to 350ºF on Bake setting.. Lightly coat an 8½ x 4½-inch loaf pan with vegetable oil cooking spray..

Combine flour, sugar, zest, baking powder and salt in a large mixing bowl.. Combine eggs, butter and milk in a 2-cup liquid measure and mix to combine.. Add egg mixture to flour mixture; stir with wooden spoon until just combined; do not overmix (batter will not be smooth).. Add blueberries and walnuts; mix until just blended (do not overmix)..

Pour into prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes.. Remove from oven and cook on wire rack for 10 minutes.. Remove from pan and let cool completely on wire rack..

Nutritional information per serving:

Calories 267 (37% from fat) • carb. 37g • pro. 5g

•fat 11g • sat. fat 6g • chol. 62mg • sod. 219mg

•calc. 32mg • fiber 1g

Chocolate Soufflé Cake

This rich cake is best served right out of the oven.. Top with freshly whipped cream and sliced strawberries for an elegant addition..

Makes one 10" cake, 12 to 16 servings

2 tablespoons unsalted butter, chopped, + more to prepare the cake pan

8ounces bittersweet chocolate, chopped

9large eggs, separated

1¼ cup granulated sugar, divided, + more to dust cake pan

2large egg whites

1tablespoon water

1pinch table salt

1/3 cup unbleached, all-purpose flour whipped cream (optional)

fresh strawberries, hulled and sliced (optional)

Preheat Cuisinart® Exact Heat™ Convection Toaster Oven Broiler to 375°F on the Convection Bake or Bake setting with a rack in position A..

Butter a 10x 3-inch round cake pan.. Cut a circle of parchment paper to line the bottom of the pan; butter the parchment; dust entire pan with sugar.. Clean the lip of the pan so no butter or sugar is on it.. Reserve..

In a heat-proof bowl over a pot of simmering water, melt the chocolate and 2 tablespoons of butter.. Keep warm; reserve..

In a large bowl, mix the egg yolks and ¾ cup of sugar, using a Cuisinart® Hand Mixer fitted with the whisk attachment, until pale and thickened.. Whisk in the cooled chocolate mixture.. Reserve..

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