Cuisinart CSK-250 - GreenGourmet Nonstick Electric Skillet, Инструкция пользователя

Страница: 17 / 19

17
4 large eggs, beaten
2 large egg yolks, beaten
1 tablespoon pure vanilla extract
½ teaspoon table salt
¹∕³ cup granulated sugar
cooking spray
1 cup whole milk
1¼ cups semisweet chocolate chips
1 cup chopped walnuts
1 . Place the bread cubes in a large bowl . Reserve .
2 . In a medium bowl, combine the cream, eggs, yolks, vanilla, salt and sugar .
Whisk until frothy . Slowly pour the egg mixture over the bread mixture . Press
down on the bread to make certain all of it is submerged . Cover directly with
plastic wrap and refrigerate for at least 6 hours or overnight . Take out 1 hour
before baking and let stand at room temperature .
3 . Lightly and evenly coat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet
with cooking spray . Preheat the Skillet to 250°F .
4 . Add the milk, chocolate and walnuts to the bread mixture . Stir to fully combine .
5 . Add the bread mixture to the preheated pan . Cover and cook for 30 minutes,
stirring occasionally . After 30 minutes, move the Skillet lid so it is only partially
covering the pan; cook for 15 minutes, again stirring occasionally .
6 . Reduce to warm and uncover completely . Cook for a final 10 minutes .
7 . Serve immediately .
Nutritional information per serving (1 cup):
Calories 561 (63% from fat) • carb. 43g • pro. 10g • fat 40g • sat. fat 20g
• chol. 209mg • sod. 341mg • calc. 121mg • fiber 2g
Easy Bananas Foster
Delicious on its own, but twice as good when paired with ice cream
or even on top of pancakes or French toast.
Makes 8 servings
8 tablespoons unsalted butter
1¹∕³ cups packed light brown sugar
½ cup dark rum
8 large bananas, each halved width-wise and then quartered
lengthwise to make 8 equal pieces
1 . Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 350°F . Add
butter to melt .
2 . Once butter has melted, add sugar; cook, stirring occasionally, until mostly
dissolved, about 8 minutes . Add the rum by very slowly pouring down the side
of the pan . Let sauce cook 3 to 4 minutes to thicken .
3 . Add bananas and sauté in sauce for about 7 minutes, or until sauce thickens
more and coats bananas, but bananas do not fall apart .
4 . Serve over our Challah French Toast (page 4) or with vanilla ice cream .
Nutritional information per serving:
Calories 393 (26% from fat) • carb. 67g • pro. 2g • fat 12g • sat. fat 7g
• chol. 31mg • sod. 17mg • calc. 41mg • fiber 4g
Roasted Honey Peach Compote
with Amaretto
This quick and easy compote makes a fantastic topping for vanilla ice cream.
Makes about ten ¼-cup servings
3 to 4 tablespoons honey (depending on the ripeness of your fruit;
more if fruit is less ripe)
1½ pounds firm but ripe peaches and/or nectarines, cut into slices,
approximately 4 to 5 cups
pinch sea salt
¹∕³ to ½ cup Amaretto
1 . Preheat the Cuisinart ® GreenGourmet ® Electric 14-inch Skillet to 325°F . Add
the honey to the hot Skillet . Once the honey fully simmers, add the peaches
and salt . Cook, tossing occasionally with a wooden spoon, for about 6 minutes
until lightly browned and softened .
2 . Add the Amaretto and cook until liquid has reduced and is thick, about 3 minutes .
3 . Serve warm over ice cream or pound cake .
Nutritional information per serving:
Calories 48 (3% from fat) • carb. 12g • pro. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 0mg • calc. 4mg • fiber 1g
10ce114829_csk250_recipe.indd 17 6/23/10 3:36:26 PM