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Cheddar Onion Cornbread
4 ounces cheddar cheese (1 cup grated)
1 small onion, peeled and cut in quarters
1 tablespoon butter
1 egg
Using slicer/shredder disc, shredding side up, shred cheddar and set aside. Using
S-blade, place onion in work bowl and process until finely chopped. Place chopped
onion and butter in a skillet and cook over medium high heat until onions are soft.
Set aside and cool. Do not wash work bowl. Using S-blade, place egg, milk, muffin
mix, and corn into work bowl. Pulse until JUST mixed. Pour batter into greased
8-inch square baking pan. Combine onions, cheese, and sour cream. Place small
spoonfuls of sour cream mixture on top of batter. Bake at 425ºF for 30 to 35 minutes.
Makes 6 to 8 servings.
Good Morning Muffins
4 medium carrots (2 cups grated),
washed, ends removed
1 large apple (1 cup grated), cored
and cut into wedges
3 eggs
1
⁄2 cup apple butter
1
⁄4 cup vegetable oil
1
1
⁄4 cups sugar
Using slicer/shredder disc, shredding side up, shred carrots and apple into work
bowl. Remove from bowl; put into a large mixing bowl. Set aside. Using S-blade,
place eggs, apple butter, oil, sugar, and vanilla into work bowl. Process until mixed
and smooth. Add flour, cinnamon, baking powder, baking soda, salt, and raisins.
Pulse until JUST mixed. Pour batter into mixing bowl with grated carrots/apple
mixture. Spoon into greased or paper lined muffin tin, filling about
3
⁄4 full. Bake at
375ºF for 15 to 20 minutes. Makes 24 muffins.
Baked Pineapple Bread Pudding
12 slices of white bread, torn into
strips to fit food chute
20-ounce can pineapple chunks, drained
2 eggs
1 cup half-and-half cream
Insert S-blade into food processor bowl. Then, with processor running, drop bread
through food chute to make soft breadcrumbs. Pour into a greased 2-quart casserole
dish. Place pineapple chunks in food processor bowl with S-blade. Process pineapple
for 20 seconds. Add eggs, cream, vanilla, melted butter or margarine, and sugar.
Process until mixed. Pour pineapple mixture over soft breadcrumbs. Garnish with
three pineapple rings overlapping in center. Bake at 350ºF for 1 hour or until golden.
Makes 8 servings.
1 teaspoon vanilla
1 tablespoon melted butter or
margarine
1
1
⁄2 cups sugar
3 pineapple slices, drained
1 tablespoon vanilla
2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1
⁄2 teaspoon baking powder
1
⁄2 teaspoon salt
1 cup raisins
1
⁄2 cup milk
8-ounce package corn muffin mix
8-ounce can cream style corn
8-ounce container sour cream
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