Olive Media Products VFP12 manual White Chocolate Chunk Cookies, Olive and Sun-Dried Tomato Focaccia Bread

Use & Care (food processor)3 8/25/04 9:29 AM Page 10

White Chocolate Chunk Cookies

2 cups of flour

2 teaspoons baking powder

1/2 teaspoon of salt

1/2 cup of softened butter

1-1/2cups of firmly packed brown sugar 2 eggs

1 teaspoon of vanilla

1 package of white chocolate chunks

Combine butter and brown sugar in work bowl and process until smooth. Add eggs and vanilla, mix well. Gradually add sugar, flour, salt, and bak- ing powder. Mix well and add chocolate chunks. Remove cookie dough from work bowl and spoon onto baking sheet by heaping tablespoonfuls.

Bake at 350º 11 to 12 at minutes or until done. Cool on sheets for 1 minute and then remove to wire racks for continuation of cooling.

Olive and Sun-Dried Tomato Focaccia Bread

1 cup of warm water

2 teaspoons of active dry yeast

1 teaspoon of sugar

2 packets (5.5 ounce) of pizza dough mix Sliced black olives

Sun dried tomatoes Olive oil

In a small bowl combine the warm water, yeast and sugar and leave for 15 minutes until frothy. Oil an 11x7 inch shallow baking tin,

Place the dough blade in the work bowl of food processor. Add the pizza dough packets. While machine is running add the yeast mixture down the feed tube and mix until a soft dough forms. Knead for 2-3 minutes until dough is a smooth texture.

Remove the dough from the work bowl and place into the prepared baking tin, pushing the dough into the corners. Cover with oiled cling film and leave to rise in a warm place for about 30 minutes or until doubled in height.

Preheat oven to 425 degrees. Make dimples all over the surface of the risen dough. Sprinkle with olives and sun-dried tomatoes and drizzle with olive oil.

Bake for 10-15 minutes or until golden brown.

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