Personalized Pizzas; Carrot Cake - Cuisinart PrepExpress HFP-300 Instruction Booklet

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
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.
Calories 901 (33% from fat) • carb. 104g • pro. 50g
• fat 34g • sat. fat 13g • chol. 85mg • sod. 2030mg
Cake:
¾
½
1
® cheese
1
½
½
2
½
½
½
¾
®
½
½
Frosting:
2
¼
8
1
½
Nutritional information per serving:
• calc. 952mg • fiber 5g

Carrot Cake

Makes about 10 servings
cooking spray
cup plus 2 tablespoons unbleached,
all-purpose flour
tablespoon unsweetened cocoa
teaspoon cinnamon
teaspoon baking powder
teaspoon baking soda
teaspoon salt
large eggs
cup plus 2 tablespoons vegetable oil
cup granulated sugar
cup dark brown sugar
cup chopped walnuts
pound carrots
cup raisins (6 ounces)
ounces white chocolate
cup heavy cream
ounces cream cheese,
room temperature
cup confectioners' sugar
teaspoon pure vanilla extract
9