Cuisinart TOB-50BCC manual Chocolate Chip Brownie Pie

and cut into 1⁄4-inch (0.6 cm) slices*

1tablespoon (15 m) freshly squeezed lemon juice

1⁄2 cup (125 ml) dried cranberries

2tablespoons (30 ml) chopped crystallized ginger

1⁄2 cup (125 ml) granulated sugar

2tablespoons (30 ml) honey

1teaspoon (5 ml) vanilla

Place the rack in position A and preheat the toaster oven to 350ºF (180ºC). Lightly coat an 8 x 8-inch (20 x 20 cm [6-cup]) glass or ceramic baking dish with cooking spray.

In a medium bowl, combine the rolled oats with the brown sugar, flour, cinnamon and salt. Add the melted butter and stir until the mixture is evenly moistened. Use your fingers to pinch the mixture into large crumbs.

In a medium bowl, toss the sliced apples with the lemon juice, cranberries, chopped ginger, granulated sugar, honey, and vanilla. Spoon the apple mixture evenly in the prepared baking dish. Sprinkle evenly with the reserved crumb mixture.

Bake for 40 to 45 minutes, until the apples are tender and the filling is bubbling. Let rest for 20 to 30 minutes before serving. Serve warm or at room temperature with vanilla ice cream or frozen yogurt, or freshly whipped cream.

*For ease in slicing, use the Cuisinart® food processor fitted with the 4mm slicing disc.

Nutritional information per serving:

Calories 334 (27% from fat) • carb. 57g • pro. 2g • fat 9g • sat. fat 6g

• chol. 23mg • sod. 82mg • calc. 36mg • fiber 4g

Chocolate Chip Brownie Pie

This old favourite is pure comfort food.

Serves 8 to 10

cooking spray

2 large eggs

1⁄2 cup (125 ml) granulated sugar

1⁄2 cup (125 ml) packed light brown sugar

1⁄2 cup (125 ml) unsalted butter, melted (1 stick)

1⁄2 cup (125 ml) all-purpose flour

1⁄3 cup (75 ml) unsweetened cocoa

1⁄2 teaspoon (2 ml) salt

2 teaspoons (10 ml) vanilla extract

3⁄4 cup (175 ml) semisweet chocolate chips

1 cup (250 ml) coarsely chopped pecans or walnuts

Place the rack in position B and preheat the toaster oven to 350ºF (180ºC). Lightly coat a 9-inch (23 cm) pie tin with cooking spray.

Beat the eggs in a medium bowl until frothy. Stir in the sugars, beat until smooth. Stir in the melted butter. Add the flour, cocoa and salt; stir to combine. Add the vanilla, chocolate chips and nuts; stir. Pour into the prepared pan.

Bake for 22 to 25 minutes, until just barely set (pie will not test done in the centre – do not overbake). Remove from the oven and let cool completely on a rack before cutting. If you wish to serve it warm, let it cool to set, then re-warm gently for about 10 to 5 minutes at 200ºF (95ºC). Cut into wedges and serve. Very good when topped with ice cream or frozen yogurt, and a drizzle of fudge or chocolate sauce.

Variation: Substitute milk chocolate, white chocolate, peanut butter or butterscotch chips for the chocolate chips; substitute other nuts such as peanuts, hazelnuts or almonds.

Nutritional information per serving (based on 10 servings):

Calories 3681 (53% from fat) • carb. 39g • pro. 6g • fat 22g • sat. fat 9g

• chol. 67mg • sod. 136mg • calc. 30mg • fiber 3g

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