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Place the rack in position A and preheat the toaster oven to 350ºF. Lightly
coat an 8x8-inch (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 favorite is pure comfort food.
Serves 8 to 10
cooking spray
2 large eggs
1
⁄2 cup granulated sugar
1
⁄2 cup packed light brown sugar
1
⁄2 cup unsalted butter, melted (1 stick)
1
⁄2 cup all-purpose flour
1
⁄3 cup unsweetened cocoa
1
⁄2 teaspoon salt
2 teaspoons vanilla extract
3
⁄4 cup semisweet chocolate chips
1 cup coarsely chopped pecans or walnuts
Place the rack in position B and preheat the toaster oven to 350ºF. Lightly
coat a 9-inch 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
center – 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. 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
Raspberry Almond Oat Bars
Makes 16 bars
cooking spray
1 cup rolled oats
1 cup all-purpose flour
2
⁄3 cup packed light brown sugar
1
⁄4 teaspoon baking soda
1
⁄4 teaspoon salt
1
1
⁄2 teaspoons vanilla
1
⁄2 cup unsalted butter, cut in
1
⁄2-inch pieces
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