Cuisinart TOB-40 User Manual download pdf (Page 12)

1. Lightly coat an 8- or 9-inch square baking pan with nonstick cooking spray;

reserve.

2. Preheat the toaster oven to 350°F on the Bake setting with the rack in

position A.

3. Put the oats, brown sugar, flour, cinnamon, salt and melted butter in a small

mixing bowl. Mix to combine until crumbs form; reserve.

4. In a large mixing bowl, toss the apples with the remaining ingredients.

Transfer to the prepared pan and top with the crumb mixture.

5. Bake in preheated oven for 40 to 45 minutes, or until apples are tender.

6. Let rest 5 to 10 minutes before serving.

Nutritional information per serving:

Calories 322 (26% from fat) • carb. 59g • pro. 2g • fat 10g

sat. fat 6g • chol. 23mg • sod. 80mg • calc. 38mg • fiber 4g

Bittersweet Espresso Brownies

Rich, dense and delicious. The perfect base to a brownie sundae.

Makes 16 brownies

½ cup chopped walnuts

nonstick cooking spray

¾ cup unsalted butter, cubed

4 ounces unsweetened chocolate, chopped

2 ounces bittersweet chocolate, chopped

3 large eggs

1 cup granulated sugar

½ cup packed light brown sugar

2 teaspoons espresso powder

2 teaspoons pure vanilla extract

¾ cup unbleached, all-purpose flour, plus more for dusting pan

¾ teaspoon salt

1. Preheat the toaster oven to 400°F on the Bake setting with the rack in position

A. Line the baking pan with aluminum foil. Spread the walnuts on the prepared

pan and toast for 2 to 3 minutes, or until fragrant and lightly browned. Cool to

room temperature. Reduce oven temperature to 375°F.

2. Lightly coat a 9-inch baking pan with nonstick cooking spray; dust with a

small amount of flour. Reserve.

3. Put the butter and chocolates into a heatproof bowl and place over a pot of

simmering water. Once both are almost completely melted, set aside to cool

to room temperature. Reserve.

4. Using a hand or stand mixer, beat eggs until lightened. Add the sugars and

mix until light and thickened, about 1 to 2 minutes. Add espresso powder and

vanilla; beat until well combined. Add flour and salt; mix until just

incorporated. Gently fold in toasted walnuts.

5. Pour into prepared pan. Bake for about 35 minutes, or until edges are dry.

Nutritional information per serving:

Calories 260 (54% from fat) • carb. 28g • pro. 3g • fat 17g

sat. fat 9g • chol. 60mg • sod. 120mg • calc. 30mg • fiber 2g

Old Fashioned Yellow Layer Cake

This is the ultimate birthday cake. Just top with a rich chocolate frosting and

some candles and you'll look for reasons to celebrate just so you can make it.

Makes one 9-inch double layer cake (about 12 servings)

2 cups cake flour

2 teaspoons baking powder

½ teaspoon salt

1 cup granulated sugar

¾ cup unsalted butter, room temperature, cut into small cubes,

plus more for the pan

2 large eggs

2 large egg yolks

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Cuisinart TOB-40 User Manual Page 12

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