Cuisinart BRK Series User Manual

Cuisinart

4

Buttermilk Blueberry

Crumb Cake

Makes one 8-inch cake, or 12 servings

cooking spray

Crumb topping:
½

cup unbleached, all-purpose flour

¼

cup packed light brown sugar

¼

cup granulated sugar

1

teaspoon ground cinnamon

1

pinch table salt

½

teaspoon vanilla extract

4

tablespoons unsalted butter, cold

and cubed

Muffin Batter:
1

1

⁄

3

cups unbleached, all-purpose flour

¾

teaspoon baking soda

¼

teaspoon table salt

1

⁄

3

cup unsalted butter, cut into 5

pieces

½

cup + 3 tablespoons granulated

sugar

1

large egg

½

teaspoon vanilla extract

1

⁄

3

cup buttermilk

1¼

cups fresh blueberries

Preheat the Cuisinart

™

Brick Oven to 350°F

on the bake setting with the rack in position

A. Lightly coat an 8-inch square baking pan

with nonstick cooking spray. Reserve.

Combine the first 7 ingredients in the work

bowl of a Cuisinart

®

Food Processor fitted

with the metal chopping blade. Pulse 3 to

4 times, until the mixture is just combined.

Reserve.

In a small bowl, mix together the flour, baking

soda, and salt. Reserve.

Place the butter and sugar in a medium bowl

and mix with a Cuisinart

®

Hand Mixer until

light and fluffy, about 1 minute. Add the egg

and vanilla and beat until fully combined. Add
the reserved dry ingredients,

1

⁄

3

at a time, and

the buttermilk,

1

⁄

3

at time, alternating the two

starting with the buttermilk and ending with

the dry ingredients. Pour the batter into the

prepared pan. Make a layer of the blueberries

on top of the batter, slightly pressing them

down. Cover evenly with the reserved crumb

topping.

Bake in preheated oven for 50 to 60 minutes,

or until a cake tester inserted into the cake

comes out clean.

Nutritional information per serving:

Calories 243 (35% from fat) • carb. 37g • pro. 3g

• fat 10g • sat. fat • 6g • chol. 42mg • sod. 182mg

• calc. 23mg • fiber 1g

Roasted Eggplant and

Sweet Pepper Crostini

Makes 12 crostini
4

tablespoons extra virgin olive oil,

divided

1

small Italian eggplant, about 8

ounces, cut into ½-inch dice

½

large red bell pepper (about 3 to 4

ounces), cut into ½-inch dice

½

large yellow bell pepper (about 3 to

4 ounces), cut into ½-inch dice

2

ounces sweet onion, cut into

½- inch dice

3

garlic cloves, divided and smashed

½

teaspoon kosher salt

¼

teaspoon freshly ground pepper

1

tablespoon basil, very thinly sliced

(or chiffonade)

12

½-inch slices of rustic Italian bread

with a tight crumb

Preheat Cuisinart

™

Brick Oven to 375°F on

bake with rack in position B. Line the baking

tray with aluminum foil and coat with 2

teaspoons of olive oil.

Toss the eggplant, red pepper, yellow pepper,

onion, and 2 of the garlic cloves in a mixing

bowl with 2½ tablespoons of olive oil, salt,

and pepper. Pour out onto prepared baking

sheet. Bake for about 40 to 50 minutes,

tossing vegetables every 10 to 15 minutes.

Vegetables should be very soft and slightly

browned.

Once vegetables are done cooking toss with

chopped basil in mixing bowl. Taste and

adjust seasonings accordingly.

Rub bread slices with remaining garlic clove

and brush with remaining olive oil. Toast

slices in oven-flipping bread once so that the

crostini are an even golden brown on both

sides, approximately 3 to 4 minutes per side.

Top crostini with warm eggplant and pepper

topping and serve immediately.