Chocolate Chip Oatmeal Cookies; Carrot Cake - Cuisinart DLC-10C - Classic Original Food Processor Use And Care Manual

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Chocolate Chip Oatmeal Cookies

Toasted nuts and oatmeal make these cookies good for
you as well as delicious.
INGREDIENTS
cup quick-cooking oatmeal
1/2
3/4
cup pecans
3/4 cup butter
1/3
cup sugar
1/2 cup firmly packed light brown sugar
1 large egg
3/4
teaspoon vanilla extract
cup flour
1
1/2 teaspoon salt
3/4 teaspoon baking soda
6 ounces semi-sweet chocolate chips
35 2-1/2-inch cookies
Preheat oven to 35OT and place rack in center.
Toast oatmeal and pecans on baking sheet until lightly
browned, about 10 minutes. Remove and reserve. Turn
oven up to 375°F.
Cut butter into 1-inch pieces. Use metal blade to
process with both sugars until smooth, about 2
minutes. Scrape work bowl as necessary. Add egg and
vanilla and pulse until just mixed, about 6 times.
Add pecans, flour, salt, baking soda, and half the
oatmeal. Pulse until mixed, about 8 times. Remove to
large bowl, add remaining oatmeal and chocolate
chips and stir to mix. Drop by rounded teaspoonfuls
onto greased baking sheets 1 inch apart and bake until
golden brown, about 11 minutes.

Carrot Cake

To make this delicious, moist cake look really
professional, put a marzipan carrot in the center. You
can buy them at many pastry or candy shops.
INGREDIENTS
Fine, dry bread crumbs, for dusting pans
1/2 pound carrots
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 large eggs
cup corn oil
1/2
teaspoon vanilla
1
cup walnut pieces
3/4
cup all-purpose flour
1
1 tablespoon unsweetened cocoa
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
teaspoon salt
1/2
cup raisins, steamed over boiling water
1/2
for 10 minutes
Cream Cheese Frosting (recipe follows)
28-inch
round cake pans
6 to 10 servings
Preheat oven to 350°F. Butter cake pans, line bottoms
with parchment paper and butter paper. Dust pans with
bread crumbs.
Cut carrots into lengths to fit feed tube horizontally.
Use shredding disc to shred carrots and reserve them.
Process sugars, eggs, oil and vanilla 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 to 40 minutes. Cool in pans