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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
2 cups all-purpose flour
¾ cup sugar
2 teaspoons grated lemon zest
1½ teaspoons baking powder
¼ teaspoon salt
2 large eggs, well beaten
½ cup butter, melted
½ cup lowfat milk
1 cup 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
8 ounces bittersweet chocolate,
chopped
9 large eggs, separated
1¼ cup granulated sugar, divided, +
more to dust cake pan
2 large egg whites
1 tablespoon water
1 pinch 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.