Cuisinart HFP-300 - Manual (Page 18)

9
potatoes, seasoning each layer generously
with salt and pepper until all potatoes are
used. Finish by pouring the warm cream over
the layers. Cover with a sheet of aluminum
foil that has been lightly coated with cooking
spray.
Place in middle of oven on a baking sheet
and bake for 45 minutes. Remove foil and
continue baking for about another 30
minutes until gratin is golden and bubbly.
Remove from oven and let rest 5 to 10
minutes. Serve hot.
Nutritional information per serving:
Calories 435 (62% from fat) • carb. 21g • pro. 3g
• fat 17g • sat. fat 10g • chol. 61mg • sod. 355mg
• calc. 37mg • fiber 1g
Personalized Pizzas
Makes two 8-inch pizzas
½ small red bell pepper cut into two
1½-inch slabs (about 2 ounces)
½ small yellow bell pepper cut into
two 1½-inch slabs (about 2 ounces)
1 piece zucchini, 2 ounces
3 ounces mozzarella, VERY cold
1 ounce Parmesan cheese
1 ounce Pecorino Romano ® cheese
olive oil
prepared pesto (optional)
2 8-inch pizza crusts
Preheat oven to 425°F. Line baking sheet
with aluminum foil.
Insert slicing drum into the Cuisinart ®
PrepExpress™ Handheld food processor.
Slice the 4 pepper slabs together to achieve
1½-inch pepper strips. Slice the zucchini
into rounds. Reserve both vegetables. Slice
mozzarella and reserve.
Insert the shredding drum and shred the
Parmesan cheese, reserve. Insert the grating
drum and grate the Romano cheese; reserve.
To assemble pizzas:
Using your favorite pizza dough recipe, or a
prepared pizza crust, place the crusts on
prepared baking sheet and brush all over
with olive oil. Layer vegetables evenly on
both crusts, place a few dollops of prepared
pesto over the vegetables if desired. Layer
the three cheeses on the vegetables starting
with the mozzarella and ending with the
Romano.
Bake in preheated oven for about 10
minutes, or until desired doneness is
achieved.
Nutritional information per serving:
Calories 901 (33% from fat) • carb. 104g • pro. 50g
• fat 34g • sat. fat 13g • chol. 85mg • sod. 2030mg
• calc. 952mg • fiber 5g
Carrot Cake
Makes about 10 servings
cooking spray
Cake:
¾
cup plus 2 tablespoons unbleached,
all-purpose flour
½ tablespoon unsweetened cocoa
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
½ cup plus 2 tablespoons vegetable oil
½ cup granulated sugar
½ cup dark brown sugar
¾ cup chopped walnuts
½ pound carrots
½ cup raisins (6 ounces)
Frosting:
2 ounces
white chocolate
¼ cup heavy cream
8 ounces cream cheese,
room temperature
1 cup confectioners' sugar
½ teaspoon pure vanilla extract