KitchenAid KCO1005 manual Oven-Roasted Vegetables, Blueberry Lemon Scones

Oven-Roasted Vegetables

ENGLISH

8medium (about 1 lb. [455 g]) red potatoes, cut into eighths

11⁄2 cups (355 ml) fresh broccoli florets

1cup (235 ml) fresh cauliflower florets

1medium onion, cut into thin wedges

1small red pepper, cut into eighths

2cloves garlic, minced

3tablespoons (45 ml) olive oil

1tablespoon (15 ml) chopped fresh marjoram leaves

3⁄4 teaspoon (4 ml) salt

1⁄4 teaspoon (1 ml) black pepper

In large bowl, combine all ingredients in order listed. Toss to coat evenly. Spread vegetable mixture in broil pan.

Bake with oven rack in up position in lower slots of oven (Position C on page 7) at 425°F (218°C) for 20 to 30 minutes, or until vegetables are tender and browned, stirring occasionally.

Yield: 10 servings (1⁄2 cup [120 ml] per serving).

Per Serving: About 90 cal, 2 g pro, 12 g carb,

4 g total fat, 0.5 g sat fat, 0 mg chol, 180 mg sod.

Blueberry Lemon Scones

2cups (475 ml) all-purpose flour

3tablespoons (45 ml) granulated sugar

1tablespoon (15 ml) baking powder

3⁄4 teaspoon (4 ml) salt

1⁄4 cup (60 ml) cold butter or margarine, cut into 1⁄2-inch

(1.25 cm) pieces

1⁄2 cup (120 ml) whipping cream

2 eggs

1⁄2 teaspoon (2 ml) grated lemon peel

1cup (235 ml) fresh blueberries

1cup (235 ml) powdered sugar

2-3 tablespoons

(30-45 ml) fresh lemon juice

In food processor, position multipurpose blade in work bowl. Add flour, granulated sugar, baking powder, and salt. Process 3 to 4 seconds. Add butter. Process 10 to

15 seconds, or until crumbly. Remove to medium bowl.

Position multipurpose blade in work bowl. Add cream, eggs, and lemon peel. Process 3 to 4 seconds, or until mixed.

Gently stir blueberries into flour mixture. Add cream mixture; stir gently just until moistened. Gather into a ball. Divide dough in half. Pat each half into a

5-inch (12.7 cm) circle on floured surface. With floured knife, cut each circle into 4 wedges. Place in ungreased broil pan 1⁄2 inch (1.25 cm) apart.

Bake with oven rack in up position in lower slots of oven (Position C on page 7) at 375°F (191°C) for 12 to 18 minutes, or until golden brown. Cool 10 minutes.

Meanwhile, in small bowl, mix powdered sugar and enough lemon juice for drizzling consistency. Drizzle over warm scones.

Yield: 8 servings (1 scone per serving).

Per Serving: About 320 cal, 5 g pro, 47 g carb,

12 g total fat, 7 g sat fat, 90 mg chol, 430 mg sod.

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