Cuisinart CB-18BKSS - Manual (Page 19)

19
PUMPKIN FILLING:
2 large eggs
1 ⁄
2
cup brown sugar
1 can (12 ounces) evaporated fat free milk
1 can (15-16 ounces, 1- 1 ⁄
2
cups) solid pack pumpkin
(not pie filling)
1 tablespoon cornstarch
1 ⁄
4
cup molasses
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 teaspoon ginger
1 ⁄
4
teaspoon freshly grated nutmeg
Preheat the oven to 375° F.
Place the pecans in the blender jar; cover the blender jar. Set on Speed
6 and Pulse 8 to 10 times to finely chop. Remove and transfer to a
10-inch deep-dish pie plate. Place 15 cookies in the blender jar; cover
the blender jar. Set on Speed 18 and Pulse 5 times to chop the cookies,
then blend for 10 seconds to pulverize; add the cookie crumbs to the
nuts in the pie plate and repeat with the remaining cookies. Stir the
nuts and cookies with a fork to blend; add the melted butter and stir
to combine. Press the cookie/nut mixture evenly onto the sides and
bottom of the pie plate. Bake in the preheated 375° F oven for 5 minutes.
Remove and let cool on a rack while continuing. Lower the oven
temperature to 350° F.
Place the eggs and remaining ingredients in the blender jar in the order
listed; cover the blender jar. Set on Speed 6 and blend until smooth,
about 10 to 15 seconds. Pour the pumpkin mixture into the prepared
cookie crust. Bake in the preheated 350° F oven for 55 to 60 minutes.
Center of the pie may appear slightly jiggly – it will continue to set as the
pie cools. Place the pie on a rack and cool completely before serving.
Refrigerate after completely cooled.
Nutritional information per serving:
Calories 252 (41% from fat) • carb. 33g • pro. 5g • fat 12g •
sat. fat 4g • chol. 42mg • sod. 117mg • calc. 129mg • fiber 2g
WHITE CHOCOLATE RASPBERRY
BREAD PUDDING
Bread pudding can be mixed and assembled ahead of time
and baked while dinner is being served for an oven-fresh
warm dessert. Top with sweetened whipped cream.
Makes 8 to 12 servings
1 tablespoon unsalted butter
6 cups firm bread cubes *
4 ounces chopped white chocolate
1 cup raspberries (fresh or frozen, no need to thaw)
6 large eggs
1 can (12 ounces) fat-free evaporated milk
2 ⁄
3
cup sugar
1 tablespoon vanilla extract
1 ⁄
2
cup heavy cream
Butter a 2-quart shallow baking dish (9 x 9 square or equivalent) with
unsalted butter and place in a larger shallow baking pan. Layer half the
bread cubes in the dish, top evenly with the chopped white chocolate
and raspberries, then with the remaining bread cubes.
Place the eggs, evaporated milk, sugar, and vanilla in the blender jar.
Set on Speed 10 and blend for 10 seconds. Pour the mixture slowly
over the bread cubes. Let the mixture stand for 30 minutes, or cover and
refrigerate up to 12 hours (if refrigerated, let come to room temperature
for 30 minutes before proceeding). Ten minutes before baking, preheat
oven to 325° F. Place the baking pans in the oven and carefully pour hot
water into the larger, outer pan until the water reaches 1 inch up the
sides of the inner dish. Bake for 60 to 70 minutes; bread pudding will be
puffed and custard will be set. Remove from oven and allow the bread
pudding to rest for 20 to 30 minutes on a rack before serving. Serve with
sweetened whipped cream.
* Bread pudding is best made from day-old or slightly stale bread.
Challah bread is an excellent choice.
Nutritional information per serving:
Calories 243 (41% from fat) • carb. 28g • pro. 7g • fat 11g •
sat. fat 6g • chol. 126mg • sod. 148mg • calc. 143mg • fiber 1g