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Hot and Spicy Fries
1 pound (about 4 medium) russet
baking potatoes, cut into
½-inch wide strips
2 teaspoons olive oil
1 tablespoon cornstarch
1 teaspoon Hot and Spicy
Seasoning
Hot and Spicy Seasoning
1 tablespoon chili powder
1 teaspoon salt
½ teaspoon cumin
¼ teaspoon cayenne pepper
Apple Pear Crisp
¼ cup plus 2 tablespoons
quick-cooking oats
3 tablespoons all-purpose flour
2 tablespoons packed brown sugar
½ teaspoon ground pumpkin pie
spice, divided
1½ tablespoons butter, cut in small
pieces
1 medium (about 8 ounces)
Golden Delicious apple,
peeled, cored, and diced
1 medium (about 8 ounces) pear,
cored and diced
1 teaspoon lemon juice
4 ounces mascarpone cheese
½ tablespoon sugar
½ teaspoon vanilla extract
Place the potatoes in a large bowl. Cover
with water and soak for at least 30 minutes.
Drain, pat potatoes dry, and return to bowl.
Combine oil, cornstarch, and seasoning in a
small bowl. Pour oil mixture over potatoes
and stir until well coated.
Place potatoes in the basket. Bake at 400°
for 26 to 30 minutes, shaking/stirring pota-
toes twice during cooking.
5 servings (serving size = ¾ cup)
Combine chili powder, salt, cumin, and
pepper in a small bowl. Store in an airtight
container for several weeks.
Makes enough for 6 batches of fries.
Preheat air fryer at 350°.
Combine oats, flour, brown sugar, and ¼
teaspoon of pumpkin pie spice in a medium
bowl. Add butter and, using a pastry cutter
or your fingers, work mixture together until
crumbly; set aside.
Mix apple and pear pieces and sprinkle
with lemon juice and remaining pumpkin
pie spice. Pour apple-pear mixture into a
1-quart bowl or casserole dish that will
comfortably fit into the basket. Sprinkle
reserved oat mixture evenly over top.
Bake 30 minutes or until apples and pears
are tender. Remove bowl from air fryer and
allow to cool slightly.
While crisp is cooling, blend together mas-
carpone, sugar, and vanilla in a small bowl.
Top each serving of crisp with sweetened
mascarpone.
4 servings (serving size = ½ cup)
14
Glazed Zucchini Walnut Cake
1 9-ounce package yellow cake
mix
1 egg
⅓ cup water
½ cup shredded zucchini
¼ cup chopped walnuts
¾ teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
Maple Glaze
¼ cup sifted powdered sugar
1 tablespoon maple syrup
½ to 1½ teaspoons milk
Sunrise Surprise Muffins
½ cup whole wheat flour
¼ cup sugar
½ teaspoon baking soda
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
½ cup shredded carrots
2 tablespoons chopped walnuts
2 tablespoons flaked coconut
2 tablespoons golden raisins
1 egg
1 tablespoon milk
½ teaspoon vanilla extract
¼ cup applesauce
TIP: If lining muffin tins with baking paper, remove muffins from tins immediately.
Preheat air fryer at 350°.
Prepare an 8- x 3⅞-inch loaf pan and make
cake according to package directions. Use
⅓ cup water instead of ½ cup. Stir in
zucchini, walnuts, cinnamon, nutmeg, and
ginger.
Pour batter into prepared pan and place pan
in basket. Bake until a toothpick inserted
near the center of cake comes out clean,
about 32 to 34 minutes.
Remove cake from air fryer. Cool on a
wire rack for 10 minutes. Remove cake
to a serving plate. Allow to cool just until
warm. Drizzle with maple glaze.
Maple Glaze
Combine powdered sugar and maple syrup
in small bowl. Stir in milk, ½ teaspoon at a
time, until smooth and desired consistency.
Drizzle over cake.
10 servings (serving size = ¾-inch slice)
Preheat air fryer at 350°.
Grease the bottom of 4 muffin tins or cus-
tard cups, or line with baking papers.
Combine flour, sugar, soda, cinnamon, and
nutmeg in a medium bowl. Stir carrots,
walnuts, coconut, and raisins into flour
mixture. Beat egg, milk, and vanilla in a
small bowl; stir in applesauce. Add to flour
mixture and stir only until all ingredients
are moistened.
Fill prepared muffin tins or custard cups
with equal amount of batter (about ⅓ cup).
Place muffin tins in basket. Bake for 15
minutes. Cool in muffin tins for 5 minutes
before removing.
4 servings
15
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