Cream Cheese Frosting; Pear Yogurt; Banana-Apple Sherbet; Apple Pie - Cuisinart Pro Classic DLC-10SY Series Instruction And Recipe Booklet

Process sugars, eggs, oil and vanilla extract with
metal blade until smooth, about 15 seconds.
Add walnuts and dry ingredients and pulse until
combined, about 6 times, stopping once to scrape
down work bowl. Use spatula to stir in raisins and
carrots.
Divide batter between prepared pans and bake in
preheated oven until a cake tester inserted in the
center comes out clean, about 35–40 minutes.
Cool in pans for 2 to 3 minutes and turn out onto
wire racks to cool completely. Remove paper.
Spread frosting between layers and on top and
sides of cake.

Cream Cheese Frosting

This quick and easy frosting is delicious on carrot
cake, but it's also good on many other cakes.
Frosts two 8-inch cakes
½ pound cream cheese, in pieces, at room
temperature
½ stick (4 tablespoons) butter, in pieces
1 cup confectioners' sugar
½ teaspoon pure vanilla extract
Use metal blade to process cream cheese and
butter until combined, about 10 seconds. Add
sugar and process until smooth, about 5 seconds.
Add vanilla extract and process until smooth,
about 15 seconds.
Sherbet and Frozen Yogurt
At least 5 hours before serving, prepare fruit by
cutting it into 1-inch pieces. For frozen yogurts,
freeze all the fruit in a single layer on baking sheet.
For sherbets, freeze ¾ of fruit in same way and
refrigerate remaining fruit.
A few minutes before serving, process frozen fruit
and sugar with metal blade, pulsing about 8 times,
then processing continuously until fruit is fi nely
chopped, scraping down work bowl and cover as
necessary.
Add refrigerated fruit or yogurt and any additional
ingredients called for in recipe. Process just until
mixture becomes smooth and creamy, scraping
down work bowl as necessary. Taste for sweet-
ness, adding more sugar if necessary.
Sherbets and frozen yogurts are best when served
immediately, but they may be frozen for later use.
To prepare frozen mixture, cut into 1-inch chunks.
Process with metal blade just until mixture be-
comes smooth and creamy.

Pear Yogurt

3 medium pears
¼ cup confectioners' sugar
½ cup yogurt
1 tablespoon lemon juice

Banana-Apple Sherbet

2 small bananas
1 tablespoon confectioners' sugar
2 medium Golden Delicious apples
1½ tablespoons lemon juice

Apple Pie

Use the Basic Pastry recipe (page 28) and about
2 pounds of apples, peeled and cored.
To assemble the pie, use the metal blade to mix
½ cup sugar, ¾ teaspoon cinnamon,
salt, 1 ⁄ teaspoon nutmeg and 3 tablespoons fl our
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for 5 seconds.
Slice the apples into the sugar and spice mixture.
Transfer the apples to the pie crust. Place second
crust over the apples. Pinch crust edges together.
With a sharp knife, make 6–8 small cuts in top
crust to allow steam to escape. Place pie on a
baking sheet and bake in preheated 375°F oven
until juices bubble, about 45 minutes.
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1 ⁄ teaspoon
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