Cuisinart PrepExpress HFP-300, Instruction Booklet

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10
Preheat oven to 350º F. Spray an 8x8x2-
inch pan with cooking spray.
Sift the flour, cocoa, cinnamon, baking
powder, baking soda, and salt together in a
small bowl.
In a separate bowl, whisk together eggs, oil,
vanilla and sugar until smooth. Stir in the dry
ingredients and the chopped walnuts until
combined.
Insert the shredding drum. Shred the carrots
directly into mixing bowl. Use a spatula to
stir in the raisins with the carrots.
Pour into the prepared pan and bake in the
preheated oven until a cake tester inserted in
the center comes out clean, about 40 to 45
minutes. Cool in the pan. Prepare the
frosting.
Insert the grating drum into processor. Grate
the white chocolate and reserve in mixing
bowl. Heat the heavy cream in a small
saucepan until it is about to come to a boil.
Pour hot cream over white chocolate to melt
and mix together with a hand mixer until
cool. Add the cream cheese and mix until
soft. Sift confectioners' sugar over cream
cheese mixture and mix until smooth. Mix in
vanilla. Spread the frosting on the cooled
cake.
Nutritional information per serving:
Calories 579 (49% from fat) • carb. 69g • pro. 6g
• fat 33g • sat. fat 9g • chol. 75mg • sod. 319mg
• calc. 80mg • fiber 2g
Individual Apple Galettes
Makes 8 galettes
¹⁄³ sheet puff pastry (about 2 ounces)
2-3 small Granny Smith apples
(about 4 ounces each), peeled,
cored, and sliced in half
2 tablespoons unsalted butter, melted
2 tablespoons cinnamon sugar
1 large egg
¼ cup apricot preserves
flour for rolling pastry
Preheat oven to 450°F. Line baking sheet
with parchment paper.
Roll out puff pastry very thin. Cut into six
rectangles about 3¼ inches x 4 inches.
Insert slicing drum into Cuisinart
®
PrepExpress™ Handheld Food Processor.
Slice apple halves. Fan about 6 apple slices
in the center of the puff pastry rectangles,
leaving about ¼-inch space on all sides. Cut
¼-inch wide strips out of the puff pastry
scraps in order to reinforce the tart borders.
Brush the apples with the melted butter and
sprinkle with cinnamon sugar.
Beat egg with 1 tablespoon of water and
brush egg wash on the exposed pastry.
Bake in preheated oven for about 20 minutes
until golden.
While tarts are baking, heat preserves with
2 tablespoons of water in a small saucepan
until hot and melted. Once tarts are removed
from the oven brush with apricot glaze.
Nutritional information per serving:
Calories 133 (36% from fat) • carb. 21g • pro. 1g
• fat 6g • sat. fat 2g • chol. 34mg • sod. 36mg
• calc. 8mg • fiber 2g