24
cooking. The polenta should be thick yet
soft in texture. Once the polenta is ready
and soft, stir in butter.
3. Taste and adjust seasoning according to
preference.
Nutritional information per serving (based on 10 servings):
Calories 60 (37% from fat) • carb. 9g pro. 1g • fat 3g
• sat. fat 1g • chol. 6mg
sod. 216mg • calc. 3mg • fiber 1g
Bananas Foster
Delicious topping for vanilla ice cream!
Makes 4 servings
6
tablespoons (90 ml) unsalted butter
2
ounces (57 g) bourbon
4
bananas, halved lengthwise
¼
cup (60 ml) brown sugar
½
teaspoon (2.5 ml) ground cinnamon
Pinch kosher salt
Vanilla ice cream for serving
1. Assemble the Cuisinart
®
Stack5 with the
baking pan and select 350°F (180°C). Add
the butter to the pan.
2. Once the butter is melted, stir in the
bourbon. Add the bananas to the pan,
cut side down.
3. When bananas are slightly browned,
add the brown sugar, cinnamon and salt.
Continue to cook until bubbling.
4. Serve immediately with vanilla ice cream!
Nutritional information per serving (based on 4 servings):
Calories 266 (37% from fat) • carb. 39g pro. 1g
fat 11g • sat. fat 8g • chol. 30mg
sod. 1mg • calc. 6mg • fiber 3g
Raspberry Fig
Upside-Down Cake
Fun dessert using up some
late summer fruit.
Makes 12 servings
4
tablespoons (60 ml) plus ½ cup
(125 ml) unsalted butter, room
temperature, divided
1
cup (250 ml) light brown sugar,
divided
1
pound (454 g) fresh figs, halved
lengthwise
½
pint (236 g) raspberries
1½
cups (375 ml) unbleached,
all-purpose flour
1
teaspoon (5 ml) baking powder
¼
teaspoon (1 ml) baking soda
½
teaspoon (2.5 ml) salt
½
teaspoon (2.5 ml) ground cinnamon
¾
cup (175 ml) whole milk
2
large eggs
1
teaspoon (5 ml) pure vanilla extract
½
cup (125 ml) granulated sugar
1. Assemble the Cuisinart
®
Stack5 with the
baking pan and select 325°F (160°C).
Let preheat for about 5 minutes.
2. Once preheated, add 4 tablespoons (60 ml)
of butter to the pan. When melted, stir and
swirl the butter around the sides of the pan.
Add ¾ cup (175 ml) light brown sugar. Stir
together and cook until sugar melts and
the mixture begins to bubble.
3. Add the fruit to the pan. Make sure that
the figs are placed cut side down. Turn
temperature down slightly, to 250°F
(120°C), and prepare the cake batter.
4. In a small bowl, stir together the flour,
baking powder, baking soda, salt and
cinnamon. Put the milk in a 2-cup
(500 ml) measuring cup and add the eggs
and vanilla extract.
5. In a separate, larger bowl, add the
remaining ½ cup (125 ml) of room
temperature butter and mix with a hand
mixer on low speed. Add the granulated
sugar and remaining ¼ cup (60 ml) of light
brown sugar and cream together with the
mixer until light and fluffy.
6. Alternately add the dry and then wet
ingredients in several additions, starting
and ending with the dry ingredients.
7. Pour batter into the baking pan. Cover
and set back up to 325°F (160°C). Bake for
about 25 minutes, until a toothpick comes
out clean. Invert the baking pan onto a
large cutting board to cut and serve.
Nutritional information per serving (based on 12 servings):
Calories 298 (37% from fat) • carb. 45g pro. 3g
fat 12g • sat. fat 8g • chol. 63mg
sod. 174mg • calc. 44mg • fiber 2g
