Cuisinart PRO CUSTOM 11 DLC-8S, Instruction Booklet

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Fruit Tart Variation:
Use a 9-inch tart pan instead of a pie pan. Bake
shell according to above directions. When cooked
shell is thoroughly cool, remove shell from pan, fill
with about 1 cup of pastry cream (see recipe on
page 27). Arrange sliced, fresh fruit (kiwi, peach-
es, raspberries, etc.) decoratively on top.
QUICK BREADS, YEAST
BREAD AND PIZZA
Cornbread
This is a particularly moist and flavorful cornbread
which is best served warm.
4 tablespoons unsalted butter
1 cup yellow cornmeal
1 cup unbleached, all-purpose fl our
2 tablespoons granulated sugar
1 ⁄
3
tablespoon baking powder
1 ⁄
4
teaspoon baking soda
1 ⁄
4
teaspoon kosher salt
1
1 ⁄
3
cups buttermilk
2 large eggs
1 ⁄
2
cup fresh, frozen or canned corn
kernels
Preheat oven to 425°F. Melt butter in a 9 x 9-inch
baking pan. Coat sides and bottom of pan with
melted butter. Reserve.
Use metal blade to process dry ingredients until
combined, about 10 seconds. Add melted butter,
buttermilk and eggs; process until mixed, about 5
seconds. Scrape work bowl and gently stir in corn
kernels.
Pour into prepared pan and bake until a toothpick
inserted in center comes out clean, about 25
minutes.
Muffin Variation: For corn muffins, pour batter
into greased, standard-size muffin tins. Fill them
¾
full. Bake in preheated 425°F oven for about 25
minutes. Makes 8 muffins.
Coffee Cake
This makes an excellent breakfast or brunch cake.
Also serve as a sweet addition to lunch or supper.
Dough
1
package (2
1
⁄
4
teaspoons) active dry
yeast
2 tablespoons granulated sugar, divided
1
⁄
4
cup warm water (105°F–110°F)
1
⁄
3
cup sour cream
1
⁄
4
cup cold milk
1 large egg
1 teaspoon pure vanilla extract
3 cups unbleached, all-purpose fl our
4 tablespoons butter, cold and cut into
1-inch pieces
1
⁄
2
teaspoon kosher salt
2 tablespoons unsalted butter, melted
and divided
Filling
1
⁄
2
cup packed light brown sugar
1
⁄
2
cup dates, cut into 1-inch pieces
1
⁄
2
cup pecan halves
1 teaspoon ground cinnamon
In a 2-cup liquid measure dissolve yeast and 1
tablespoon sugar in warm water. Let stand until
foamy. Stir together the sour cream, milk, egg and
vanilla extract and add to the yeast mixture.
Using the metal blade, process flour, cold butter,
salt and remaining sugar for 10 seconds. With
machine running, add yeast mixture through feed
tube in a steady stream as fast as flour absorbs it.
After dough cleans inside of work bowl, continue
processing 40 seconds more to knead it.
Shape dough into a ball and place it in a lightly
floured plastic food storage bag. Squeeze out air
and close top with wire twist. Let rise in a warm
place until doubled in size, about 1 hour.
Roll dough on lightly floured surface into 20 x 12-
inch rectangle. Brush with 1 tablespoon of melted
butter. With remaining butter, brush inside of a
9 x 13-inch pan.
Use metal blade to combine brown sugar, dates,
pecans and cinnamon until coarsely chopped,
about 45 seconds. Spread filling over dough. Roll
dough up, jelly-roll fashion, from long side.