KitchenAid 5 CUP FOOD PROCESSOR, Инструкция и рецепты

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21
Focaccia
2 cups all-purpose
flour
1 teaspoon quick-rise
yeast
1 teaspoon salt
1 ⁄
2
teaspoon sugar
1
⁄
2
teaspoon dry Italian
seasoning
2 tablespoons extra
virgin olive oil
3 ⁄
4
cup hot water
(120˚F to 130˚F)
Topping
1 teaspoon extra virgin
olive oil
1 teaspoon dried
rosemary leaves,
crushed
1 ⁄
4
teaspoon coarse salt
8 thin red bell pepper
strips
Position multipurpose blade in work bowl. Add all
focaccia ingredients to work bowl except oil and
water. Process until well mixed, about 10 seconds.
Set aside 1 teaspoon of the 2 tablespoons oil to
grease a medium bowl. With processor running,
slowly add remaining oil and enough water
through feed tube until dough forms a ball, 30 to
60 seconds. Dough may be slightly sticky.
Turn dough onto lightly floured work surface and
knead a few times to form a smooth ball. Place in
greased bowl. Cover. Let rise in warm place 30
minutes or until about double in size.
Punch dough down. Pat dough into a round. Place
on greased baking sheet. Pat into 8-inch round.
Cover. Let rise 30 minutes or until puffy.
With finger tips, make depressions in top of dough.
Brush with 1 teaspoon oil. Sprinkle with rosemary
and salt. Top with pepper strips. Bake at 375˚F for
20 minutes or until golden brown. Cut in wedges
to serve.
Yield: 8 servings.
Per serving: About 150 cal, 4 g pro, 23 g carb,
4.5 g fat, 0 mg chol, 380 mg sod.
Herb Focaccia
1 ⁄
2
cup pecans
1 ⁄
2
cup butter, softened
and cut into 2-inch
pieces
1 ⁄
2
cup powdered sugar,
divided
1 teaspoon vanilla
1 cup all-purpose flour
Position multipurpose blade in work bowl. Add
pecans. Pulse until very finely chopped, 4 or 5
times, 3 seconds each. Remove from bowl. Add
butter,
1
⁄
4
cup powdered sugar, and vanilla to work
bowl. Process until fluffy, 30 to 45 seconds. Add
flour and nuts evenly over butter mixture. Pulse just
until mixed, 3 to 5 times, 2 to 3 seconds each,
scraping sides once if necessary.
Roll dough into 1-inch balls. Place 1 1 ⁄
2
inches apart
on greased baking sheet. Bake at 350˚F for 12 to
15 minutes or until edges start to brown. Let stand
3 minutes. Remove to cooling rack. Cool
completely. Roll cooled cookies in
1 ⁄
4
cup powdered
sugar until completely coated.
Yield: About 20 cookies (1 cookie per serving).
Per serving: About 90 cal, 1 g pro, 8 g carb,
7 g fat, 10 mg chol, 0 mg sod.
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