KitchenAid Food Processor Instructions And Recipes Manual page 19

CRISP NUT DESSERT TOPPING
1 ⁄ cup (75 ml) packed
3
brown sugar
1 ⁄ cup (50 ml) all-
4
purpose flour
1 teaspoon (5 ml)
cinnamon
1 ⁄ teaspoon (1 ml)
4
nutmeg
3 tablespoons (45 ml)
butter or margarine,
cut up
1 ⁄ cup (75 ml) old-
3
fashioned rolled oats
1 cup (250 ml) walnut
or pecan pieces
DECADENT TRUFFLE SCOOPS
1 cup (250 ml) semi-
sweet chocolate
chips
1 cup (250 ml)
whipping cream
2 tablespoons (25 ml)
coffee liqueur or
raspberry juice
concentrate
1 cup (250 ml) fresh
raspberries
Whipped topping,
if desired
Place sugar, flour, cinnamon, and nutmeg in
chopper; process 3 to 4 seconds to mix. Add butter;
pulse 1 or 2 times for 4 seconds each to blend. Add
oats and nuts; pulse 3 to 4 times for 4 seconds
each to mix. Spread mixture on baking sheet. Bake
at 375°F (190°C) for 15 to 20 minutes, or until
golden brown, stirring occasionally.
Cool completely; break apart. Sprinkle over ice
cream, fruit, or prepared pie filling. Store in cool dry
place in tightly covered container.
Yield: About 2 cups (500 ml). 8 servings (
[50 ml] per serving).
Per serving: 198 cal, 3 g pro, 16 g carb, 14 g fat,
12 mg chol, 5 mg sod.
Place chocolate in chopper; pulse 5 to 6 times for
5 seconds each to chop. In small saucepan, heat
cream until hot but not boiling. Through either
opening in lid and with chopper running, slowly
add cream. Process 20 to 30 seconds until smooth.
Through either opening and with chopper running,
add liqueur; process until smooth.
Chill several hours until set. Scoop 2 small scoops
into individual dessert dishes. Top with raspberries
and whipped topping, if desired.
Yield: 16 servings.
Per serving: About 111 cal, 1 g pro, 10 g carb,
8 g fat, 20 mg chol, 6 mg sod.
17
1 ⁄ cup
4