22
23
In a small bowl, combine half of the pecans,
sugar and cinnamon. Reserve.
Transfer dough to a lightly floured surface and
punch dough down. Roll into a 20 x 12-inch
rectangle. Spread with the softened butter (1½
tablespoons [22 ml]), sprinkle with cinnamon/
sugar mixture and top with raisins. Beginning
on long side (this is easiest if it is the side
closest to you) roll dough up tightly and pinch
seam to seal. Using a sharp knife, cut into 18
slices (about ¾ inch thick).
Pour melted butter evenly into a 13 x 9-inch
baking pan. Sprinkle brown sugar and
remaining pecans over butter. Place buns, cut
side up, in pan. Cover with plastic wrap coated
with cooking spray and let rise in a warm place
for 40 minutes. While buns are rising, preheat
oven to 375°F (190°C).
Bake until tops are well browned, about 30
minutes. Remove from oven and invert pan
immediately onto serving plate, allowing sugar
mixture to drip onto buns. Scrape any
remaining sugar/nut mixture onto buns and
serve warm.
Nutritional analysis per sticky bun:
Calories 259 (38% from fat) • carb. 36g • pro. 4g
• fat 11g • sat. fat 5g • chol. 32mg • sod. 109mg • fiber 1g
Apple Oat Bran Muffins
The diced apples in these oat bran muffins offer a
pleasant, unexpected sweetness.
Makes 24 muffins
Nonstick cooking spray
1
cup (250 ml) oat bran
½
cup (125 ml) unbleached,
all-purpose flour
½
cup (125 ml) whole-wheat flour
1½
tablespoons (22 ml) baking powder
1½
teaspoons (7 ml) ground cinnamon
½
teaspoon (2 ml) kosher salt
6
tablespoons (90 ml or ¾ stick) unsalted
butter, cut into 1-inch (2.5 cm) pieces and
at room
temperature
¼
cup (60 ml), plus 2 tablespoons (30 ml)
packed light brown sugar
1
large egg
1
cup (250 ml) buttermilk
1
teaspoon (5 ml) pure vanilla extract
½
cup (125 ml) applesauce
1
Granny Smith apple, peeled, cored and
cut into ½-inch (1.25 cm) cubes
½
cup (125 ml) roughly chopped walnuts
Preheat oven to 375°F (190°C). Line muffin/
cupcake pan with paper liners. Generously
spray liners with nonstick cooking spray. Set
aside.
Stir together the oat bran, flours, baking
powder, cinnamon and salt in a small bowl.
Reserve.
Put butter and sugar into the Cuisinart
®
mixing
bowl. Insert the flat mixing paddle and mix on
Speed 2 to slightly break up, then increase to
Speed 5 to cream until light and fluffy, about
2½ to 3 minutes. Scrape down the entire bowl
if necessary.
Decrease speed to 3 and add the egg. Mix
until fully incorporated. Scrape down the entire
bowl.
Decrease speed to 2 and add the reserved
flour mixture. Mix until combined. Scrape the
bowl. Add buttermilk and vanilla extract. Mix
until combined, about 1 minute.
Decrease speed to 1 and fold in the
applesauce. Add the cubed apples and
walnuts and mix to fold in.
Scoop batter evenly into prepared muffin/
cupcake pan. Bake until deep golden in color
and a cake tester comes out completely clean.
Remove from oven and cool on wire rack until
very cool, about 15 minutes; remove from pan
and allow to cool completely.
TIP:
The liners will remove more easily the
longer the muffins cool.
Nutritional analysis per muffin:
Calories 81 (38% from fat) • carb. 11g • pro. 2g
• fat 4g • sat. fat 2g • chol. 16mg • sod. 143mg
• calc. 36mg • fiber 1g
Triple Citrus Tea Loaf
This moist, quick bread has a bright citrus flavor that
is accentuated by a tangy sugar glaze.
Makes one loaf cake
Butter and flour for preparing pan
3
cups (750 ml) unbleached, all-purpose flour
1½
teaspoons (7 ml) baking powder
¼
teaspoon (1 ml) baking soda
½
teaspoon (2 ml) kosher salt
12
12 tablespoons (180 ml or 1
1
/
3
sticks
)
unsalted butter, melted and cooled to
room temperature
2
cups (500 ml) granulated sugar, plus ½
cup (125 ml) for glaze
1
orange, zested and juiced
1
lemon, zested and juiced
1
lime, zested and juiced
4
large eggs, room temperature
1
teaspoon (5 ml) pure vanilla extract
½
cup (125 ml) whole milk, room temperature
2
tablespoons (30 ml) confectioners’ sugar,
for glaze
Preheat oven to 350°F (176°C) with the rack in
the lower position. Butter and flour a 9-inch
loaf pan. Reserve.
Sift together the flour, baking powder, baking
soda and salt in a small bowl. Reserve.
Put the melted butter and sugar into the
Cuisinart
®
mixing bowl. Attach the flat mixing
paddle and mix on Speed 2 to combine and
then increase to Speed 5 to cream, about 2½
to 3 minutes. Scrape the entire bowl.
Decrease to Speed 3. Combine the citrus
juices. Mix together the citrus zests. Add
1
/
3
cup (75 ml) of the mixed juices and 2
tablespoons (30 ml) of mixed zests. Scrape the
entire bowl. Add eggs, one at a time, and
vanilla extract, and mix until fully incorporated.
Scrape the entire bowl.
Decrease speed to 2, and add
1
/
3
of the flour
mixture, followed by ½ of the milk. Repeat,
ending with the flour. Scrape the bowl as
needed.
Pour the batter into the prepared pan. Bake
until golden brown and a cake tester comes
out clean, about 65 to 70 minutes.
Allow the cake to cool in pan on a wire rack.
While cake is cooling, put the remaining ½ cup
(125 ml) of sugar and mixed citrus juice into the
Cuisinart
®
mixing bowl. Insert the whisk and
mix on Speed 5 until sugar is dissolved, about
2 to 3 minutes. Decrease to Speed 2 and add
confectioners’ sugar to thicken.
When cake is just cool to touch, remove from
pan, brush glaze all over top and sides of cake
with a spatula or pastry brush. Allow cake to
cool completely before slicing.
Nutritional analysis per serving (based on 12 servings):
Calories 356 (29% from fat) • carb. 58g • pro. 5g
• fat 12g • sat. fat 8g • chol. 90mg • sod. 204mg
• calc. 34mg • fiber 1g
Chocolate Cherry Crackles
Chewy, chocolatey cookies with tart cherries
for contrast.
Makes about 30 cookies
½
cup (125 ml) unsweetened cocoa (prefer-
ably Dutch process)
1½
cups (375 ml) unbleached, all-purpose flour
1½
teaspoons (7 ml) baking powder
¼
teaspoon baking soda
¼
teaspoon (1 ml) kosher salt
4
tablespoons (60 ml or ½ stick) unsalted
butter, melted
1½
cups (375 ml) granulated sugar
3
large eggs
2
teaspoons (10 ml) pure vanilla extract
½
cup (125 ml) mini chocolate chips
½
cup (125 ml) tart dried cherries
1
cup (250 ml) confectioners’ sugar, sifted
Preheat oven to 350°F (176°C). Line two baking
sheets with parchment paper.
Stir together cocoa, flour, baking powder,
baking soda and salt in a small bowl.
Put the melted butter and sugar in the
Cuisinart
®
mixing bowl. Attach the flat mixing
paddle and mix on Speed 4 until smooth.
Scrape the entire bowl. With the mixer running
again on Speed 4, add the eggs, one at a time,
and the vanilla extract, being sure each egg is
incorporated before adding the next. Scrape
the entire bowl as necessary.
With the mixer running on Speed 2, add the dry
ingredients, in two additions, until just
