14
Process until mixed and smooth. Add flour, cinnamon, baking powder, baking
soda, salt, and raisins. Pulse until JUST mixed. Pour batter into mixing bowl with
grated carrots/ apple mixture. Spoon into greased or paper lined muffin tin, filling
about
3
⁄
4
full. Bake at 375ºF 15 to 20 minutes.
Yield 24 muffins.
Cheddar Onion Cornbread
4 ounces cheddar cheese (1 cup grated)
1 small onion, peeled and cut in quarters
1 tablespoon butter
1 egg
Using Slicer/Shredder Disc, shredding side up, shred cheddar and set aside.
Using S-Blade, place onion in processor bowl and process until finely chopped.
Place chopped onion and butter in a skillet and cook over medium high heat until
onions are soft. Set aside and cool. Do not wash processor bowl. Using S-Blade,
place egg, milk, muffin mix, and corn into processor bowl. Pulse until JUST
mixed. Pour batter into greased 8-inch square baking pan. Combine onions,
cheese, and sour cream. Place small spoonfuls of sour cream mixture on top of
batter. Bake at 425ºF for 30 to 35 minutes.
Yield: 6-8 servings.
Baked Pineapple Bread Pudding
12 slices of white bread, torn into
strips to fit food chute
20 ounce can pineapple chunks, drained
2 eggs
1 cup half and half cream
Using S-Blade, with processor running, drop bread through food chute to make
soft breadcrumbs. Pour into a greased 2-quart casserole dish. Place pineapple
chunks in food processor bowl with S-Blade. Process pineapple for 20 seconds.
Add eggs, cream, vanilla, melted butter or margarine, and sugar. Process until
mixed. Pour pineapple mixture over the soft breadcrumbs. Garnish with three
pineapple rings overlapping in center. Bake at 350ºF for 1 hour or until golden.
Yield: 8 servings.
Chocolate Chip Cheesecake
Filling:
3 8-ounce packages cream cheese,
cut into chunks
1 cup sugar
2 tablespoons flour
4 eggs
1
⁄
4
cup milk
1 teaspoon vanilla
1
⁄
2
cup chocolate chips
Crust:
Use 1 teaspoon butter to grease a 9 to 9
1
⁄
2
-inch springform pan and set
aside. Using S-Blade, with processor running, drop cookies through food chute
1
⁄
2
cup milk
8-ounce package corn muffin mix
8-ounce can cream style corn
8 ounce container sour cream
1 teaspoon vanilla
1 tablespoon melted butter or
margarine
1
1
⁄
2
cups sugar
3 pineapple slices, drained
Crust:
1 teaspoon butter, softened
22 chocolate chip cookies
3 to 4 tablespoons unsalted butter,
melted
