Popovers - Cuisinart FP-12NC Series Instruction And Recipe Booklet

POPOVERS

Eat the popovers hot out of the oven to fully appreciate
their delicious texture .
makes 12 popovers
45 minutes for resting and 50 minutes for baking
1½ cuPs (375 ml) un-
Insert the large metal chopping blade into the large work
bleached,
all-PurPose flour
bowl of the Cuisinart
¾ cuP (175 ml) Plus
eggs, butter and salt and process ingredients together
4 TeasPoons (20 ml)
until completely smooth, about 20 to 30 seconds. Transfer
evaPoraTed mIlk
to a large measuring cup and allow to rest at room
2 larGe eGGs
temperature for about 30 to 45 minutes.
1 TablesPoon (15 ml)
unsalTed buTTer, melTed
Preheat oven to 450°F (230°C) (use convection bake if
½ TeasPoon (2 ml) salT
available). Heavily butter or coat with nonstick cooking
buTTer or nonsTIck
spray two 6-cup (1.5 L) popover pans or twelve 5-ounce
cookInG sPray for Pan
(145 g) ramekins or muffin cups and place on two baking
sheets. Fill each cup/ramekin with about ¹⁄ ³ cup (75 ml) of
batter. Place in oven and bake for 30 minutes. Lower the
heat to 350°F (180°C) and bake for an additional 20
minutes. Remove from oven and carefully remove
popovers from ramekins.
Serve immediately.
Nutritional information per popover:
Calories 136 (39% from fat)
sat. fat 3g
CLASSIC CHEESECAKE
This simple recipe produces perfect cheesecake every time .
makes one 9-inch (23 cm) cake, 12 servings
hours baking/resting and 6-plus hours cooling
buTTer To PrePare The
Preheat oven to 325°F (160°C). Place a large roasting pan
Pan
on bottom rack of oven and fill with 1 to 2 inches (2.5 to
1 recIPe Graham cracker
5 cm) of water.
crusT (below)
Butter one 9-inch (23 cm) springform pan.
24 ounces (680 G) cream
cheese, room
Prepare the graham cracker crust according to recipe
TemPeraTure
below.
BREADS | DESSERTS
56
Approximate preparation time: 5 minutes plus
® Food Processor. Add the flour, milk,
| | |
carb. 14g pro. 6g
| | |
chol. 87mg sod. 188mg calc. 98mg
Approximate preparation time: 15 minutes, plus 3
1½ cuPs (375 ml)
GranulaTed suGar
½ TeasPoon (2 ml) salT
4 larGe eGGs,
room TemPeraTure
1 TeasPoon (5 ml) Pure
vanIlla exTracT
¾ cuP (175 ml) rIcoTTa,
room TemPeraTure
¾ cuP (175 ml) sour cream,
room TemPeraTure
|
fat 6g
|
fiber 0g
½ ounces (15 G) Graham
crackers, abouT 1
sleeve
½ TeasPoon (2 ml) Ground
cInnamon
2 TablesPoons (30 ml)
GranulaTed suGar
3 TablesPoons (45 ml)
unsalTed buTTer, melTed
Press the graham cracker crust evenly into the prepared
pan.
Insert the large metal chopping blade into the large work
bowl of the Cuisinart Food Processor. Cut each block of
®
cream cheese into 6 pieces and place into the work bowl;
pulse 10 times and then process for 45 seconds. Scrape
the bowl and add the sugar and salt; process for an
additional 30 to 45 seconds until smooth. With the
machine running, add the eggs one at a time with the
vanilla, until just incorporated. Add the ricotta and sour
cream and pulse until all ingredients are just incorporated
and homogenous, scraping the bowl as necessary.
Pour filling evenly into the prepared pan and bake in the
middle of the oven. Add more water to roasting pan if any
has evaporated. Bake for 1 hour. Turn the oven off and let
the cake rest in the oven. Do not open the oven door until
2 hours have elapsed.
Remove cheesecake and place on a cooling rack. Once
completely cool, wrap well with plastic and refrigerate for
at least 6 hours before serving.
Serve with fresh berries and Raspberry Sauce (page 46).
Nutritional information per serving:
|
Calories 456 (60% from fat)
| |
sat. fat 18g chol. 154mg sod. 391mg
GRAHAm CRACKER CRUST
makes one 9-inch (23 cm) pie crust, 12 servings
Approximate preparation time: 2 minutes
Insert the large metal chopping blade into the large work
bowl of the Cuisinart Food Processor. Break crackers in
®
fours and place in the work bowl; pulse until finely chopped,
about 10 to 12 long pulses. Add the cinnamon and sugar
and process for 15 seconds. Add the butter and process
until ingredients are well combined, about 45 seconds.
Press even amounts of crust into a 9-inch (23 cm) pie or
cake plate.
Nutritional information per serving:
|
Calories 78 (44% from fat) carb. 10g
| |
sat. fat 2g chol. 8mg sod. 64mg
| | |
carb. 38g pro. 8g fat 31g
| |
calc. 72mg fiber 1g
| | |
pro. 1g fat 4g
| |
calc. 4mg fiber 0g
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DESSERTS