29
Place the egg, butter, milk, and vanilla in the work bowl and process
on high for 20 seconds. Add reserved dry ingredients and the
oatmeal, walnuts, and chocolate morsels. Pulse until just combined.
Scoop batter evenly into the muffin tin. Bake until puffed and golden,
and a tester comes out clean, about 12-15 minutes. Transfer to a wire
rack, cool slightly, serve warm.
Nutritional information per muffin:
Calories 106 (48% from fat) • carb 12g • pro 2g • fat 6g
• sat fat 2g • chol 19mg • sod 51mg • calc 10mg • fiber 1g
APPLE CRISP
Makes 6 servings
cooking spray
1
⁄
3
cup all-purpose flour
1
⁄
3
cup light brown sugar, packed
7
tablespoons granulated sugar, divided
1
⁄
3
cup unsalted butter, cut in 1/2-inch pieces
1
⁄
2
cup regular oatmeal (not quick or instant)
1
⁄
3
cup pecan or walnut pieces
1
⁄
2
teaspoon ground cinnamon
3
large apples (about 1
1
⁄
2
pounds) – Braeburn, Fuji, Golden
Delicious or Granny Smith, Fuji, peeled, cored and quartered
1
⁄
3
cup dried cranberries or raisins
Arrange rack in lower third of oven. Preheat oven to 350°F. Lightly coat
a 1
1
⁄
4
quart baking dish with cooking spray; reserve.
Place the flour, brown sugar, and 4 tablespoons of the granulated
sugar in the work bowl fitted with the chopping blade. Press On but-
ton. Process on High for 10 seconds to combine. Add butter and Pulse
on High until mixture resembles a coarse meal. Add oatmeal, nuts and
cinnamon; pulse on High until the mixture resembles large crumbs,
about 10 times. Press Off. Remove and reserve.
Remove the metal blade and insert the slicing disc. Press On but-
ton. Place apple quarters in feed tube. Press High to slice, using
medium pressure. Transfer to a bowl and toss with remaining 3
tablespoons granulated sugar and dried cranberries. Arrange with
cream or softly whipped cream.
Nutritional information per serving:
Calories 359 (35% from fat) • carb. 58g • pro. 2g • fat 15g
• sat. fat 7g • chol. 27mg • sod. 7mg • calc. 26mg • fiber 5g
MINI CHIP CHEESECAKES
Makes two 4-inch cheese cakes
cooking spray
2
ounces crispy oatmeal cookies or graham crackers,
broken into
1
⁄
2
-inch pieces
1
⁄
2
tablespoon unsalted butter, cut in 4 pieces
8
ounces lowfat cream cheese, cut in 16 pieces
1
⁄
4
cup sugar
1
large egg
2
teaspoons vanilla extract
3
tablespoons semisweet mini chocolate morsels
Preheat the oven to 350º F. Lightly coat two 4-inch (1
1
⁄
4
cup)
springform pans with cooking spray.
Place the cookie pieces in the work bowl; press On. Press Pulse and
pulse on High 5 times to break up. Add the butter and process 15-20
seconds on High until buttered crumbs are formed. Press into the bot-
toms of the two prepared pans. Bake in the preheated oven for 10
minutes. Place in the freezer for 5-10 minutes to cool completely.
When cool, wrap each pan in a sheet of aluminum foil so that it comes
at least 1 inch up the sides.
Do not wash the work bowl. Place the cream cheese and sugar in
the work bowl. Process 10 seconds on High to combine. Scrape the
bottom and sides of the bowl; process 15 seconds longer until smooth
and creamy. Add the egg and vanilla, process on High until smooth,
20 seconds; scrape the bowl and process for another 5 seconds.
Add mini morsels to work bowl. Pulse to blend in, 2-3 pulses.
Divide the batter evenly between the two prepared pans. Place in a
larger pan and add hot water to the depth of
1
⁄
2
inch. Bake in the pre-
heated oven for 25 minutes. Remove from the oven, remove foil, and
place on a rack to cool completely. Cover and refrigerate at least 4
hours before serving. May be double-wrapped and frozen for up to
