Cuisinart LPP Instruction And Recipe Booklet Download Page 13

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Cherry Walnut Cinnamon Buns

You may substitute chopped dried apricots for the cherries and almonds for the walnuts.

Makes 9 buns, about 2-1/2 inches each.

Stir yeast and 1 teaspoon of the granulated sugar into warm water in a 1-cup liquid measure with
pour spout. Let stand until foamy, 5 to 10 minutes. Insert metal blade. Place the brown sugar and
cinnamon in work bowl and process 10 seconds. Add walnuts and pulse to chop, 5 times; remove
and reserve. Add 1/2 cup cold milk to yeast mixture and stir to blend.

Place flour, remaining granulated sugar, cream cheese and salt in work bowl; process 10 seconds.
With machine running, add yeast mixture in a steady stream, as fast as the flour will absorb it.
Process until dough forms a ball, then process 45 seconds to knead dough. Remove dough and
gather into a ball – dough will be slightly sticky. Dust lightly with flour and place in a 1-quart reseal-
able food storage bag; press out air and seal tightly. Let dough rise in a warm, draft-free place,
until doubled in volume, about 1 hour. Place cherries in a small, heatproof bowl and cover with 1/2
cup boiling water. Let stand 15 minutes. Drain and pat dry. Lightly coat an 8-inch square baking
pan with cooking spray.

Punch dough down to deflate; let rest 10 minutes. On a lightly floured surface, roll the dough into a
rectangle 14 x 7-inches. Brush dough with melted butter all the way to the short sides, but leaving
a 1/2-inch border on each of the long sides. Sprinkle the buttered area evenly with the brown
sugar/walnut mixture; distribute the drained and dried cherries evenly over the sugared area.
Brush unbuttered edges with water. Roll from one long side jelly-roll style. Pinch seam to seal.
Use a serrated knife to cut the roll into 9 pieces, each about 1-1/2 inches in length. Place the rolls
in the prepared pan, cut side up. Cover with plastic wrap and place in a warm, draft-free place, until
nearly doubled in volume, about 1 hour. Fifteen minutes before baking, preheat oven to 350°F.

When ready, brush tops with remaining tablespoon milk. Bake in preheated 350°F oven for 25 to
30 minutes until golden brown and puffed. Let cool on a rack for 15 minutes. Drizzle with
Powdered Sugar Glaze. Serve warm. (May be made ahead – do not glaze. Reheat, covered with
foil in a 225°F oven for 20 to 30 minutes, then glaze and serve.)

Powdered Sugar Glaze

Insert metal blade in work bowl. Place powdered sugar, vanilla and 2 teaspoons of the milk in
work bowl. Process until smooth, about 15 to 20 seconds. If too thick to drizzle, add remaining
teaspoon milk.

Nutritional information per bun:

Calories 172 (22% from fat) • carb. 30g • pro. 4g • fat 4g • sat. fat 2g • chol. 7mg

• sod. 47mg • calc. 39mg • fiber 1g

3/4

teaspoon active dry yeast

tablespoons warm (110° F) water

teaspoons granulated sugar, divided

tablespoons packed brown sugar

teaspoon ground cinnamon

1/4

cup walnut halves

1-1/2 cups all-purpose flour

tablespoon lowfat cream cheese

1/8 teaspoon

salt

1/2

cup + 1 tablespoon lowfat milk

1/4

cup dried tart cherries (may substitute
raisins)

1/2 cup

boiling

water

1-1/2 tablespoons unsalted butter, melted

cooking spray

Powdered sugar glaze (recipe fol-
lows)

Quick & Simple Pizza Sauce

Makes 2 cups sauce (use 1/2 cup for each 15-inch pizza), sauce may be frozen

Insert metal blade. With machine running, drop garlic through feed tube and process 5 seconds.
Scrape work bowl. Add tomatoes with juice, tomato paste, basil, oregano, thyme, and red pepper
flakes if using. Pulse 10 to 15 times to chop and blend sauce. If sauce is too chunky for your taste,
process until desired consistency is reached.

Cook’s Tip: Freeze remaining sauce in ?-cup portions to have ready to make pizzas.

Nutritional information per serving:

Calories 8 (3% from fat) • carb. 2g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg

• sod. 35mg • calc. 8mg • fiber 1g

White Wheat Baguette

This bread has a crunchy, crispy crust with a dense chewy interior.

Makes one baguette, about 12 ounces.

Stir yeast and sugar into warm water in a 1-cup liquid measuring cup with pour spout.Let stand
until foamy, 3 to 5 minutes.

Place both flours and salt in work bowl fitted with metal blade, process 10 seconds to combine.
Add cold milk to foamy yeast mixture and stir to blend with a fork. With the machine running, add
the liquid in a steady stream, as fast as he flour absorbs it. Process until dough forms a ball, then
process 45 seconds longer to knead dough. (If too dry, add cold water, one teaspoon at a time,
processing 10 seconds after each addition. If too wet/sticky, add bread/all-purpose flour one table-
spoon at a time, processing 10 seconds after each addition.) Remove dough, shape into a ball,
and dust lightly with 1 teaspoon of flour. Place in a resealable 1-quart food storage bag, press out
air, and seal tightly. Let dough rise in a warm, draft-free spot, until doubled in volume, about 1 hour.

Punch dough down to deflate; let rest 10 minutes. Roll dough into a rectangle, the roll up from the
long side jelly-roll style. Pinch seam and ends to seal. Roll to length of about 12 to 14 inches.
Place on a parchment lined baking sheet and dust loaf lightly with remaining flour. Cover loosely
with a sheet of plastic wrap that has been coated lightly with cooking spray. Let rise in a warm,
draft-free spot, until doubled in volume, about 1 hour.

About 15 minutes before baking, preheat oven to 425° F. Use a serrated knife to make 4 diagonal
slits about 1/4-inch deep across the loaf. Place in oven and bake until browned and crusty, about
20 to 25 minutes. Bread will sound hollow when tapped. Transfer to a rack to cool. For best results,
allow to cool for 20 to 30 minutes before slicing.

Nutritional information per 2-ounce serving:

Calories 122 (8% from fat) • carb. 23g • pro. 5g • fat 1g • sat. fat 0g • chol. 2mg

• sod. 308mg • calc. 37mg • fiber 2g

2-1/4 teaspoons active dry yeast (1 packet)

1/4

teaspoon granulated sugar

tablespoons warm (110° F) water

cup bread or all-purpose flour

1/2

cup whole wheat flour

3/4 teaspoon

salt