Cuisinart Convection Oven Deluxe Convection Toaster Oven Broiler User Manual

Recipe  
Booklet  
Reverse Side  
INSTRUCTION AND RECIPE BOOKLET  
Deluxe Convection Toaster Oven Broilers  
TOB-135  
 
NOTICE  
TABLE OF CONTENTS  
This appliance has a polarized plug (one blade is wider than the other). As  
a safety feature, this plug will fit in a polarized outlet only one way. If the  
plug does not fit fully in the outlet, reverse the plug. If it still does not fit,  
contact a qualified electrician. Do not attempt to defeat this safety feature.  
Important Safeguards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2  
Special Cordset Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2  
Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
Oven Rack Position Guide. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
General Guidelines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Toast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
FOR HOUSEHOLD USE ONLY  
Bagel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Broil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Keep Warm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Reheat. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Convection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Defrost. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Clock. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9  
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9  
NOT INTENDED FOR  
COMMERCIAL USE  
SAVE THESE INSTRUCTIONS  
 
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9. Clock Button  
Use to set the displayed time of day.  
FEATURES AND BENEFITS  
1. Blue Backlit LCD Digital Display  
Shows selected function, shade setting, temperature, and cooking time.  
Includes PREHEATING and READY readouts.  
10. Oven Rack  
Has 3 positions: The Upper position has a 50% stop feature so the rack  
stops halfway out of the oven. It can be removed by lifting the front of  
rack and sliding out.  
2. Selector Dial  
Lets you choose cooking functions and set baking time, clock,  
temperature, and toast shade.  
11. Easy-clean Interior  
The sides of the oven are specially coated, making it easier to wipe  
and clean the interior of the oven.  
3. Shade Button  
Starts shade selection process for Toast or Bagel modes. Choose one  
of 7 browning levels with the display indicating the shade selected.  
12. Slide-out Crumb Tray (not shown)  
The crumb tray slides out from the front of the toaster oven  
broiler for easy cleaning. Open oven door to remove.  
NOTE: The oven remembers your last shade setting when it’s turned  
off or unplugged.  
13. Broiling Rack  
Fits into the baking drip pan to use when broiling.  
4. Temperature (Temp) Button  
Starts temperature selection process in Bake, Reheat or Keep Warm  
mode. You can adjust oven temperature in increments of 25 degrees  
from 150°F to 450°F.  
14. Baking/Drip Pan  
A baking/drip pan is included for your convenience. Use with the  
broiling rack when broiling. Use alone when baking or roasting.  
5. Timer Button  
Enter cooking time for Bake, Broil, Keep Warm, Reheat and Convection  
modes.  
1
6. Start/Stop Button  
Starts or stops a cooking function. It also activates the oven  
when it is in the dormant mode (plugged in but not lit).  
10  
11  
Start/Stop Indicator Light  
2
7
Illuminates when button is pushed and oven is heating up. Flashes  
to indicate oven needs to be set and has not yet started. Illuminates  
during operation. Turns off when oven is off.  
12  
3
7. Defrost Button  
Use with either Toast or Bagel functions to first defrost and then toast  
bread.  
4
5
6
8
9
8. Convection (Conv) Button  
Starts convection fan for either Bake or Broil functions.  
 
4
15. Cord Storage (not shown)  
BEFORE THE FIRST USE  
Takes up excess cord and keeps countertop neat.  
Place your oven on a flat surface. Remove any packaging and promotional  
labels in or on the oven. Unwind the power cord. Check that the crumb tray  
is in place and check that there is nothing inside or on top of the oven. Plug  
power cord into wall outlet.  
16. BPA-free (not shown)  
All materials that come in contact with food are BPA free.  
Before using your oven, make sure it is two to four inches away from the  
wall or from any objects on the countertop. Do not use on heat-sensitive  
surfaces. DO NOT STORE OBJECTS ON THE TOP OF THE OVEN.  
IF YOU DO, REMOVE ALL OBJECTS BEFORE YOU TURN ON YOUR  
OVEN. THE EXTERIOR WALLS GET VERY HOT WHEN IN USE. KEEP  
OUT OF REACH OF CHILDREN.  
13  
14  
GENERAL GUIDELINES  
Toast/Bagel: Always have the rack in Upper rack position, as indicated in  
the diagram at left, for even toasting. Always center your item/items in  
the middle of the rack.  
OVEN RACK POSITION GUIDE  
All of our recipes give you  
step-by-step directions  
Bake: Baking function can be used as you would normally use your  
large kitchen oven for roasting meats including chicken, or baking cakes,  
cookies and more.  
and will tell you where  
Broil: Broiling function can be used for beef, chicken, pork, fish and more.  
It also can be used to brown the tops of casseroles and gratins.  
Caution:  
Aluminum foil is not recommended for covering the drip pan. Foil is  
extremely dangerous when broiling fatty foods. Grease will accumulate  
and may catch fire. If foil is used to cover drip pan, be sure foil is tucked  
neatly around the pan and does not touch the walls or heating rods.  
Never cover the crumb tray.  
Lower  
the oven rack should be  
positioned for best results.  
Please refer to the diagram for  
oven rack positions. Each  
position is referred  
to in the recipe.  
Middle  
WARNING: Placing the rack  
in the Lower rack position  
while toasting may result in a  
fire. Toast only in the Upper  
rack position.  
Convection: You may turn on the convection fan by pressing the Conv  
button with Bake or Broil. A fan circulates the heat so food will cook faster  
and more evenly. This is best used for breads, cakes or other baked goods.  
Reheat: Perfect setting for reheating food that has already been cooked.  
Upper  
Keep Warm: Maintains the oven at a low temperature using only the bottom  
heating elements to keep foods warm without drying out.  
 
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Turning off the toaster oven broiler: Any cooking cycle can be stopped by  
pressing the Start/Stop button at any time. This will stop the heating cycle.  
BAGEL  
For best bagel results, place your bagels on the oven rack with the cut side  
facing up. Make sure the oven rack is in the Upper rack position, as indicated  
in the diagram on page 5. If toasting two bagel halves, center them in the  
middle of the rack. Four bagel halves should be evenly spaced with two in  
front, two in back. To begin toasting your bagel, close the door and turn  
Selector dial to Bagel. The Shade and Start/Stop buttons will begin to flash.  
Dormant Mode: The oven will go dormant when cooking cycle is  
completed. When dormant, the oven has power but is not lit up. Opening  
the door, pushing any button or turning the Selector dial will activate the  
dormant oven.  
Deactivating Oven Sounds: You have the option of turning off the  
electronic beeping sounds. To deactivate all beeps, push the Shade and  
Defrost buttons simultaneously for 2 seconds. To reinstate all beeps, repeat  
by pushing both the Timer and Shade buttons simultaneously for 2 seconds.  
If you unplug the oven, all beeps will turn back on.  
Shade Selection  
Press Shade button and then turn dial to desired shade setting as indicated  
by the 7 dots in the LCD digital display from Light (1 dot) to Dark (7 dots).  
Start Bagel Toasting  
Press Start/Stop button to begin toasting your bagel. During bagel toasting  
you may change your shade selection simply by pressing the Shade button  
and turning the dial to adjust the shade setting. The new setting will  
automatically hold since the oven has already been started. You should  
not press Start/Stop again, as that would cancel the Bagel cycle.  
OPERATION  
TOAST  
To toast, make sure the oven rack is in Upper rack position, as indicated in  
the diagram on page 5. If toasting two items, center them in the middle of the  
rack. Four items should be evenly spaced with two in front, two in back.  
Close the door. Turn Selector dial to Toast. The Shade and Start/Stop buttons  
will begin to flash.  
Stop Bagel Toasting  
When the toasting cycle is finished, the oven will beep and turn off.  
If you wish to stop the Bagel cycle before it is finished, simply press the  
Start/Stop button to cancel the bagel cycle.  
Shade Selection  
Important notes on Toast and Bagel functions  
Press Shade button and then turn dial to desired shade setting as indicated  
by the 7 dots in the LCD digital display from Light (1 dot) to Dark (7 dots).  
Desired Color  
Light  
Display Light Position  
Setting 1 or 2  
Start Toasting  
Press Start/Stop button to begin toasting. During toasting you may change  
your shade selection simply by pressing the Shade button and turning the dial  
to adjust the shade setting. The new setting will automatically hold since the  
oven has already been started. You should not press Start/Stop again, as that  
would cancel the Toast cycle.  
Medium  
Dark  
Setting 3, 4, or 5  
Setting 6 or 7  
Toasting is a combination of drying and cooking the bread. Therefore,  
differences in denseness and moisture level from one bread to another can  
result in varying toasting times.  
Stop Toasting  
When the toasting cycle is finished, the oven will beep and turn off.  
If you wish to stop the toasting cycle before it is finished, simply press the  
Start/Stop button, as that will cancel the Toast cycle.  
For slightly dry bread or thinly sliced bread, use a lighter setting than you  
normally would, as it will toast more quickly.  
 
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For very fresh bread, thickly sliced bread or whole wheat bread, use a darker When the oven reaches the set temperature, it will beep and display will read  
setting than normal. Dense, moist bread may also require a darker setting.  
READY. Place food in oven. The timer will begin counting down. When it  
reaches zero, the oven will beep and heating elements will turn off. You may  
stop baking and turn the heating elements off at any time by pushing the  
Start/Stop button.  
Breads with very uneven surfaces (such as English muffins) will require a  
darker toast setting.  
Thickly cut pieces of bread will take longer, since more moisture must be  
evaporated from the bread before toasting occurs. Very thick pieces may  
require two cycles.  
BROIL  
Turn Selector dial to Broil. The Timer button will begin flashing.  
When toasting raisin or other fruit breads and muffins, remove any loose  
fruit, etc. from the surface of the bread before placing into the oven. This will  
help prevent pieces from falling and baking onto the crumb tray.  
Temperature  
The preset broil temperature is fixed at 500°F, so the Temperature button  
cannot be activated during Broil. As with any broiler, only the top heating  
elements turn on.  
To prevent overtoasting of a single slice, set browning control to a lighter  
setting than you normally would.  
Setting Timer  
To set broiling time, press the Timer button. The-10 minute (00:10) preset time  
will start flashing. Turn the Selector dial to set timer for times different from the  
preset 10 minutes. To broil for the preset time, simply press Start/Stop.  
The Bagel feature adds the appropriate amount of extra time to the toasting  
cycle to toast your bagels at the color level selected with the touchpad shade  
control. The Bagel function is designed for the standard bagel size (3 ounces).  
For deli-size bagels (3–6 ounces) you may need to increase the darkness  
setting. The Bagel function can also be used to toast English muffins, thick-  
sliced breads, and thick-sliced specialty Italian or Portuguese breads, which  
require longer toasting times than an average slice of white bread.  
Start Broiling  
Put food on the broiling rack set in the drip pan. Place pan on the rack and  
press Start/Stop to start heating the broiler. When the timer reaches zero, the  
oven will beep and turn off. You may stop broiling and turn the heating  
elements off at any time by pushing the Start/Stop button.  
BAKE  
Turn Selector dial to Bake. The Timer and Temperature buttons will begin  
flashing.  
KEEP WARM  
The Keep Warm function is programmed to maintain the oven at a low  
temperature using only the bottom heating elements. To begin, turn Selector  
dial to Keep Warm. The Timer and Temperature buttons will begin flashing.  
Setting Temperature  
The preset BAKE temperature is 350°F. To change temperature, press the  
Temperature button; the temperature display will start flashing. Turn the  
Selector dial to select temperatures from 150°F to 450°F. To bake at the preset  
temperature, simply set the time and press Start/Stop.  
Setting Temperature  
The preset Keep Warm temperature is 150°F. To change temperature, press the  
Temperature button; the temperature display will start flashing. Turn the Selector  
dial to select a temperature higher than the preset 150°F if preferred. To warm at  
the preset temperature, simply set the time and press Start/Stop.  
Setting Timer  
To set baking time, press the Timer button. The 30-minute (0:30) preset time  
will start flashing. Turn the Selector dial to set timer for times from 1 minute  
to 2 hours. To bake for the preset 30 minutes, simply press Start/Stop.  
Setting Time  
To set Keep Warm time, press the Timer button. The 30-minute (0:30) preset  
time will start flashing. Turn the Selector dial to set timer for times from 1  
minute to 2 hours. To use the preset time, simply press Start/Stop.  
Start Baking  
Press Start/Stop to start heating the oven. The display will read PREHEATING.  
 
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Start Keep Warm  
the heating elements at any time by pushing the Start/Stop button.  
Place food in oven. Press Start/Stop to start heating the oven. The timer will  
begin counting down. When it reaches zero, the oven will beep and heating  
elements will turn off. You may stop warming and turn the heating elements  
off at any time by pushing the Start/Stop button.  
To Convection Broil, first select Broil and set the oven timer. Then press the  
Conv button. Press Start/Stop to start the oven. You may turn off the convec-  
tion fan at any time by pressing the Conv button again. As with regular Broil,  
the oven will begin counting down. When it reaches zero, the oven will beep  
and the heating elements will turn off. You may stop and turn off the heating  
elements at any time by pushing the Start/Stop button.  
REHEAT  
Reheat function is programmed to reheat food that has already been cooked.  
To begin, turn Selector dial to Reheat. The Timer and Temperature buttons will  
begin flashing.  
DEFROST BUTTON  
The Defrost button can be used with either the Toast or Bagel functions.  
Defrost is designed to first defrost and then toast bread. Select either the Toast  
or Bagel setting and select your desired shade using the dial. You may press  
the Defrost button either before or after setting the shade. After pressing the  
Defrost button and setting the shade, press the Start/Stop button to begin  
toasting. The oven will beep at the end of the cycle and the oven will turn off.  
You may press Start/Stop at any time to stop toasting and turn off the heating  
elements.  
Setting Temperature  
The oven temperature is preset to 325°F for the Reheat mode. To change  
temperature, press the Temperature button; the temperature display will start  
flashing. Turn the Selector dial to select a temperature from 150°F to 450°F. To  
cook at the preset temperature, simply set the time and press Start/Stop.  
Setting Time  
To set time, press the Timer button. The 20-minute (0:20) preset time will start  
flashing. Turn the Selector dial to set timer for times from 1 minute to 2 hours.  
To cook for the preset time, simply press Start/Stop.  
CLOCK BUTTON  
To set the displayed time of day, press the Clock button. The time will begin  
flashing in the display.  
Set PM by turning the dial to either show PM or hide PM. Wait a few seconds  
until PM stops flashing, then turn the dial to begin setting the hour.  
To set the hour, turn the dial and again, wait until the hour stops flashing then  
turn the dial to set the minutes.  
Start Reheat  
Place food in oven. Press Start/Stop to start heating the oven. The timer will  
begin counting down. When it reaches zero, the oven will beep and turn off.  
You may stop cooking and turn heating elements off at any time by pushing  
the Start/Stop button.  
CONVECTION BUTTON  
Convection uses a fan to circulate heated air around food as it cooks.  
Convection cooking cooks food faster and more evenly. Most recipes  
recommend reducing temperatures by 25°F when using convection.  
The clock will automatically stop flashing after you set the minutes.  
NOTES  
Increasing or Reducing Cooking Time Mid-Cycle  
To Convection Bake, first select Bake and set the oven Temp and Timer. Then  
press the Conv button. Press Start/Stop to start the oven. You may turn off the  
convection fan at any time by pressing the Conv button again. As with regular  
Bake, the oven will begin counting down. When it reaches zero, the oven will  
beep and the heating elements will turn off. You may stop baking and turn off  
In Bake, Broil, Reheat, and Keep Warm modes you can change selected  
cooking time during the heating cycle by simply pushing the Timer button.  
When the displayed time begins to flash, turn the Selector dial to choose  
new time. When numbers stop flashing, your new time is set. DO NOT push  
Start/Stop again – that would turn off the oven heating elements.  
 
8
Increasing or Reducing Temperature Mid-Cycle  
7. Any other servicing should be performed by an authorized service  
representative.  
In Bake, Leftover and Keep Warm modes, you can change selected cooking  
temperature during the heating cycle by simply pushing the Temperature  
button. When the displayed temperature begins to flash, turn the Selector dial  
to choose a new temperature. When numbers stop flashing, your new  
temperature is set. DO NOT push Start/Stop again – that would turn off the  
heating elements.  
IMPORTANT: After cooking greasy foods and after your oven has cooled,  
always clean top interior of oven. If this is done on a regular basis, your oven  
will perform like new and help to keep toasting consistent, cycle after cycle.  
WARRANTY  
Increasing or Reducing Shade Mid-Cycle  
In Toast or Bagel modes, you can also change selected shade setting during  
the heating cycle by pushing the Shade button. When the displayed shade  
begins to flash, turn the Selector dial to choose a new shade. When the shade  
setting stops flashing, your new shade is set. DO NOT push Start/Stop again  
– that would turn off the heating elements.  
Limited Three-Year Warranty  
This warranty is available to consumers only. You are a consumer if you  
own a Cuisinart® Deluxe Convection Toaster Oven Broiler that was purchased  
at retail for personal, family or household use. Except as otherwise required  
under applicable law, this warranty is not available to retailers or other  
commercial purchasers or owners. We warrant that your Cuisinart® Deluxe  
Convection Toaster Oven Broiler will be free of defects in materials and  
workmanship under normal home use for 3 years from the date of original  
purchase.  
CLEANING AND MAINTENANCE  
Always allow the oven to cool completely before cleaning.  
1. Always unplug the oven from the electrical outlet.  
We recommend that you visit our website, www.cuisinart.com for a fast,  
efficient way to complete your product registration. However, product  
registration does not eliminate the need for the consumer to maintain the  
original proof of purchase in order to obtain the warranty benefits. In the event  
that you do not have proof of purchase date, the purchase date for purposes  
of this warranty will be the date of manufacture.  
2. Do not use abrasive cleansers, as they will damage the finish. Simply  
wipe the exterior with a clean damp cloth and dry thoroughly. Apply the  
cleansing agent to a cloth, not to the toaster oven, before cleaning.  
3. To clean interior walls, use a damp cloth and a mild liquid soap solution  
or a spray solution on a sponge. Never use harsh abrasives or corrosive  
products. These could damage the oven surface. Never use Brillo pads,  
etc. on interior of oven.  
CALIFORNIA RESIDENTS ONLY  
California law provides that for In-Warranty Service, California residents  
have the option of returning a nonconforming product (A) to the store where  
it was purchased or (B) to another retail store that sells Cuisinart products  
of the same type. The retail store shall then, according to its preference,  
either repair the product, refer the consumer to an independent repair facility,  
replace the product, or refund the purchase price less the amount directly  
attributable to the consumer’s prior usage of the product. If neither of the  
above two options results in the appropriate relief to the consumer, the  
consumer may then take the product to an independent repair facility,  
4. To remove crumbs, slide out the crumb tray and discard crumbs.  
Wipe clean and replace. To remove baked-on grease, soak the tray in  
hot sudsy water with nonabrasive cleaners. Never operate the oven  
without the crumb tray in place.  
5. Wire rack, baking pan and crumb tray should be hand-washed in hot  
sudsy water or use a nylon scouring pad or nylon brush.  
6. Never wrap the cord around the outside of the oven. Use the cord  
storage cleats on the back of the oven.  
 
9
if service or repair can be economically accomplished. Cuisinart and not  
the consumer will be responsible for the reasonable cost of such service,  
repair, replacement, or refund of nonconforming products under warranty.  
California residents may also, according to their preference, return  
nonconforming products directly to Cuisinart for repair or, if necessary,  
replacement by calling our Consumer Service Center toll-free at  
1-800-726-0190. Cuisinart will be responsible for the cost of the repair,  
replacement, and shipping and handling of such nonconforming products  
under warranty.  
Important: If the nonconforming product is to be serviced by someone other  
than Cuisinart’s Authorized Service Center, please remind the servicer to call  
our Consumer Service Center at 1-800-726-0190 to ensure that the problem  
is properly diagnosed, the product is serviced with the correct parts, and to  
ensure that the product is still under warranty.  
BEFORE RETURNING YOUR CUISINART PRODUCT  
If your Cuisinart® Deluxe Convection Toaster Oven Broiler should prove to be  
defective within the warranty period, we will repair or, if we think necessary,  
replace it. To obtain warranty service, please call our Consumer Service  
Center toll-free at 1-800-726-0190 or write to: Cuisinart, 7475 North Glen  
Harbor Blvd, Glendale, AZ 85307. To facilitate the speed and accuracy of your  
return, enclose $10.00 for shipping and handling. (California residents need  
only supply a proof of purchase and should call 1-800-726-0190 for shipping  
instructions.) Be sure to include your return address, description of the  
product’s defect, product serial number, and any other information pertinent to  
the return. Please pay by check or money order. NOTE: For added protection  
and secure handling of any Cuisinart product that is being returned, we  
recommend you use a traceable, insured delivery service. Cuisinart cannot be  
held responsible for in-transit damage or for packages that are not delivered  
to us. Lost and/or damaged products are not covered under warranty.  
Your Cuisinart® Deluxe Convection Toaster Oven Broiler has been  
manufactured to the strictest specifications and has been designed for use  
only in 120 volt outlets and only with authorized accessories and replacement  
parts. This warranty expressly excludes any defects or damages caused by  
attempted use of this unit with a converter, as well as use with accessories,  
replacement parts or repair service other than those authorized by Cuisinart.  
This warranty does not cover any damage caused by accident, misuse,  
shipment or other than ordinary household use. This warranty excludes all  
incidental or consequential damages. Some states do not allow the exclusion  
or limitation of these damages, so these exclusions may not apply to you.  
You may also have other rights, which vary from state to state.  
©2013 Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
13CE139638  
G IB-12057  
Any other trademarks or service marks of  
third parties used herein are the trademarks  
or service marks of their respective owners.  
 
Instruction  
Booklet  
RECIPE BOOKLET  
Reverse Side  
TOB-135  
Deluxe Convection Toaster Oven Broiler  
 
CONTENTS  
RECIPES  
Banana Pecan Crumb Muffins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2  
Lemon-Thyme Scones. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3  
Zucchini Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3  
Spicy Baked Eggs in Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
Savory Caramelized Onion and Two-Tomato Tart . . . . . . . . . . . . . . . . . . . . . . . 5  
Kitchen Sink Nachos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Broccoli Rabe and Sausage Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Baked Pasta with Veggies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Old Fashioned Macaroni and Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Stuffed Pork Chops with Green Chiles, Apples and Sage . . . . . . . . . . . . . . . . 9  
Turkey Meatloaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10  
Classic Herb-Roasted Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Rosemary Garlic Lamb Chops. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Cod with Artichokes and Cherry Tomatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Middle Eastern Stuffed Acorn Squash. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Spanakopita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
Twice-Baked Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14  
Garlic Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15  
Buttery Dinner Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16  
Popovers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16  
Rosemary Focaccia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17  
Buttermilk Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18  
Strawberry Shortcakes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18  
Fresh Berry Tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19  
Pâte Sucrée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20  
Chocolate Chip and Cherry Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . 20  
Honey-Roasted Peaches with Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21  
Bittersweet Espresso Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21  
Banana Pecan Crumb Muffins  
These muffins are a great way to use up overripe bananas. For a variation, try  
chocolate chips in the batter in place of the nuts.  
Makes 6 muffins  
nonstick cooking spray  
Crumb topping:  
¼
2
2
½
¼
cup unbleached, all-purpose flour  
tablespoons packed light brown sugar  
tablespoons unsalted butter, cold and cubed  
teaspoon ground cinnamon  
cup pecans, toasted and chopped  
pinch kosher salt  
Muffin batter:  
1
cup unbleached, all-purpose flour  
teaspoons baking powder  
teaspoon kosher salt  
teaspoon ground cinnamon  
large ripe banana, mashed  
cup packed light brown sugar  
cup whole milk  
cup vegetable oil  
large egg, lightly beaten  
cup pecans, toasted and chopped  
1½  
¼
¼
1
¼
¼
¼
1
¼
1. Preheat oven on Convection Bake at 350°F with the rack in the lower  
position. Lightly coat a six-cup muffin pan with the cooking spray; reserve.  
All of our recipes have been tested in our kitchen and specially developed  
to work in the Cuisinart® Deluxe ConvectionToaster Oven Broiler. These  
mouth-watering recipes are just a sampling of what the Cuisinart® Deluxe  
ConvectionToaster Oven Broiler can do.  
2. Combine the ingredients for the crumb topping in a small bowl and mash  
with a fork or clean hand, until the butter is evenly distributed. Set aside.  
 
2
3. For the muffin batter, put the flour, baking powder, salt and cinnamon in a  
small bowl and stir to combine.  
2. Put the flour, sugar, baking powder, salt, zest and thyme into the work bowl  
of a Cuisinart® Food Processor fitted with the metal chopping blade. Process  
10 seconds to combine. Add the butter to the work bowl and pulse until the  
mixture resembles coarse crumbs.  
4. In a separate bowl, using a hand mixer on medium speed, mix the banana,  
brown sugar, milk, oil and egg until thoroughly combined. Add the dry  
ingredients and nuts and mix with a fork until just combined.  
3. In a liquid measuring cup, combine the buttermilk and egg. While pulsing,  
gradually add the liquid mixture through the feed tube and pulse until mixture  
just comes together.  
5. Divide the batter evenly among the prepared muffin cups and sprinkle the  
crumb topping evenly over each.  
4. Remove the dough and place onto a clean counter/large cutting board. Form  
the dough into a 10-inch-long cylinder. Using a sharp knife, cut into 8 equal  
pieces. Arrange on prepared baking sheet. Brush each scone with heavy  
cream. Bake in preheated oven for about 20 minutes, or until golden brown.  
6. Bake for 15 minutes, or until a cake tester comes out clean. Let muffins cool  
in pan for 5 minutes, then turn onto a wire rack to cool completely.  
Nutritional information per muffin:  
Calories 338 (52% from fat) • carb. 38g • pro. 5g • fat 20g • sat. fat 4g  
• chol. 42mg • sod. 329mg • calc. 94mg • fiber 2g  
Nutritional information per scone:  
Calories 244 (39% from fat) • carb. 32g • pro. 5g • fat 10g • sat. fat 7g  
• chol. 52mg • sod. 139mg • calc. 51mg • fiber 1g  
Lemon-Thyme Scones  
Zucchini Bread  
A savory version of this tender breakfast favorite. It is perfect when served  
with soft scrambled eggs, or as a substitute for rolls at your next dinner party.  
Warm with spices, this bread stays wonderfully moist –  
try it toasted with a thin layer of cream cheese for an afternoon snack.  
Makes 8 scones  
Makes one 2-pound loaf (16 servings)  
2½  
2
2
1
1
cups unbleached, all-purpose flour  
tablespoons granulated sugar  
teaspoons baking powder  
nonstick cooking spray  
2¼  
1½  
¾
¼
1
1
½
1
2
1
½
½
cups unbleached, all-purpose flour  
teaspoons ground cinnamon  
teaspoon ground allspice  
teaspoon ground nutmeg  
teaspoon kosher salt  
teaspoon baking powder  
cup grapeseed or vegetable oil  
cup packed light brown sugar  
large eggs  
teaspoon kosher salt  
tablespoon grated lemon zest  
tablespoon fresh thyme leaves  
tablespoons unsalted butter, cold and cubed  
cup low-fat buttermilk  
large egg, lightly beaten  
tablespoons heavy cream, for brushing  
1
6
2
3  
1
2
1. Preheat oven on Convection Bake at 375°F with the rack in the middle  
position. Line the baking tray with parchment paper; reserve.  
cup shredded zucchini  
cup walnuts, chopped  
cup dried cherries or cranberries  
 
3
1. Preheat oven on Bake at 325°F with the rack in the lower position. Coat a 9  
x 5 x 3-inch loaf pan with cooking spray.  
6
6
6
1-inch thick slices ciabatta bread  
tablespoons grated Pecorino Romano  
large eggs, room temperature  
2. In a bowl stir together the flour, spices, salt and baking powder. In a large  
mixing bowl, whisk together the oil, sugar, eggs and zucchini until combined.  
Fold the dry ingredients into the wet, being sure to fully incorporate. Stir in  
the nuts and dried fruit.  
1. Put 1 tablespoon of the oil into a medium saucepan set over medium heat.  
2. When the oil is hot add the chopped garlic, onion and red pepper flakes.  
Sauté until softened, about 5 minutes.  
3. Pour the batter into the prepared pan and bake for 1 hour, or until a cake  
tester comes out clean.  
3. Stir in the basil, salt and pepper. Add the wine and deglaze the pan with a  
wooden spoon. Cook until wine is completely reduced. Stir in the tomatoes  
and bring to a boil. Reduce the heat to low and partially cover. Simmer  
sauce for 1 hour, to allow flavors to develop and reduce slightly.  
4. Cool on a wire rack for 5 minutes then turn the loaf out onto a wire rack to  
cool completely.  
Nutritional information per serving:  
4. Stir in heavy cream and remove sauce from heat. Transfer to a blender and  
blend until smooth, about 1 minute. Pour the sauce into a shallow baking  
(either a 9-inch square or oval baking pan, about 1 quart). Reserve.  
Calories 192 (37% from fat) • carb. 28g • pro. 3g • fat 8g • sat. fat 1g  
• chol. 23mg • sod. 183mg • calc. 25mg • fiber 1g  
5. Evenly arrange the ciabatta slices directly on the rack with the rack in the  
upper position. Set oven to Broil and toast for about 10 to 11 minutes,  
flipping the slices halfway through, until both sides are golden brown.  
Remove and immediately rub the toast with the halved garlic and drizzle with  
remaining oil.  
Spicy Baked Eggs in Tomato Sauce  
This zesty Italian-inspired dish would make a great addition  
to any brunch menu.  
Makes 6 servings  
6. Switch the oven rack to the middle position and switch to Bake at 375°F.  
Sprinkle the Pecorino all over the tomato sauce. Carefully crack the eggs  
into the sauce, keeping the yolks intact.  
2
4
tablespoons olive oil, divided  
garlic cloves, finely chopped, plus 1 garlic clove, halved (for rubbing  
bread)  
7. Place the baking dish into the oven and bake for 18 to 20 minutes, or until  
whites are just set.  
1
¾
2
½
¼
¼
1
small onion, finely chopped  
teaspoon crushed red pepper flakes  
sprigs fresh basil (10 to 12 large leaves), plus more for garnish  
teaspoon kosher salt  
teaspoon freshly ground black pepper  
cup dry white wine  
8. To serve, spoon an egg with sauce directly onto a slice of toast and garnish  
with torn basil. Eat with a knife and fork.  
Nutritional information per serving:  
Calories 241 (56% from fat) • carb. 13g • pro. 11g • fat 15g • sat. fat 6g  
• chol. 204mg • sod. 682mg • calc. 67mg • fiber 2g  
can (28 ounces) whole peeled plum tomatoes with juices, roughly  
chopped  
¼
cup heavy cream  
 
4
4. Preheat oven on Convection Bake at 400°F with the rack in the lower  
position. Place the empty tart shell on the rack and bake for 20 minutes.  
Keep an eye on the shell to make sure the surface does not get too dark.  
Cover with aluminum foil, if it gets dark before time expires.  
Savory Caramelized Onion and Two-Tomato Tart  
This tart has a pleasant sweetness to it,  
thanks to the caramelized onions and the fresh summer tomatoes.  
Makes one tart (9 servings)  
5. Once shell is baked and cools slightly, press down center of tart shell  
slightly to keep edges up. Scatter ¼ cup of the shredded cheese along  
the bottom of the tart shell. Put ½-tablespoon dollops of the ricotta on top  
of the cheese evenly across the tart; sprinkle with half of the remaining  
salt. Top evenly with the onion mixture and then the tomatoes, and finally  
the remaining cheese and salt. Place back into the oven in the upper rack  
position. Set oven to Broil for about 8 to 10 minutes, until cheese is melted  
and golden brown.  
1
1
2
2
¾
1
1
tablespoon unsalted butter  
medium onion, halved and thinly sliced  
garlic cloves, smashed  
thyme sprigs, stems removed and discarded  
teaspoon kosher salt, divided  
cup mixed red and yellow grape tomatoes, halved  
sheet prepared puff pastry, defrosted  
6. Scatter the basil on top of the tart before serving.  
Nutritional information per serving:  
Calories 172 (38% from fat) • carb. 19g • pro. 8g • fat 7g • sat. fat 3g  
• chol. 15mg • sod. 398mg • calc. 111mg • fiber 1g  
egg wash (1 large egg and 1 teaspoon water, whisked together)  
cup plus 1 tablespoon shredded Comté cheese, divided  
cup fresh ricotta, strained of any excess water  
large basil leaves, thinly sliced or torn into small pieces  
½
¼
2
1. Put the butter, onion, garlic, thyme and ½ teaspoon of the salt into a medium  
skillet set over low heat. Cook until the onions are deeply golden, stirring  
occasionally – the onion must cook slowly, so if it seems as though it is  
browning too quickly or getting too dark, lower the heat. This process will  
take about 45 minutes to 1 hour.  
2. While the onion is caramelizing, toss the tomatoes in a small bowl with the  
remaining salt; reserve.  
3. Line the baking pan with parchment paper. Roll out the sheet of pastry on  
a well-floured surface; cut to fit pan and place on the prepared pan, folding  
over the edges to make a border. Using the tines of a fork, prick the surface  
of the tart shell all over, in the center and on the border. Brush the egg wash  
all over the tart shell.  
 
5
Kitchen Sink Nachos  
Broccoli Rabe and Sausage Bread  
The great thing about this recipe is that you can make it  
as extravagant or simple as you want –  
here we go a little overboard and throw in just about everything.  
Sweet ricotta complements the slight bitterness  
and spice of the broccoli rabe and sausage.  
Makes one 14-inch roll  
Makes 8 to 10 servings  
4
2
teaspoons grapeseed or vegetable oil, divided  
fresh sweet Italian sausage links, about 12 ounces, casings  
removed  
60  
tortilla chips (this is an estimate – you need enough to cover the  
bottom of the baking tray, but can have more or less depending  
on how many mouths you need to feed)  
1
1
tablespoon white wine or fresh lemon juice  
bunch broccoli rabe (no more than 1 pound), trimmed and cut into  
2-inch pieces  
¾
1
cup refried beans (about ½ of a 15.5-ounce can)  
small to medium tomato, chopped  
1
jalapeño, halved, seeded and thinly sliced  
2
garlic cloves, chopped  
2 to 4 scallions, thinly sliced (white and green parts)  
½
teaspoon kosher salt, divided  
teaspoon crushed red pepper flakes  
cup ricotta  
cup shredded mozzarella  
cup grated Pecorino or Parmesan  
pinch ground nutmeg  
1
1
can (4.5 ounces) chopped green chilies  
cup sliced black olives (These can be purchased pre-sliced  
in a 2.25-ounce can. Be sure to drain them first.)  
1
8
½
¼
¼
1
cooked chicken leg, shredded  
(skin and bone removed and discarded)  
6 to 8 ounces shredded Cheddar and/or Monterey Jack  
(about 1½ to 2 cups)  
¼
1
teaspoon freshly ground black pepper  
pound pizza dough, store-bought or homemade*  
unbleached, all-purpose flour, for rolling dough  
salsa, guacamole and sour cream, for serving  
lime wedges, for serving  
egg wash (1 large egg and 1 teaspoon water, whisked together)  
1. Line the baking pan with aluminum foil. Evenly distribute the chips in the  
prepared pan. Distribute the remaining ingredients over the chips, as evenly  
as possible, in the order listed.  
1. Put 1 teaspoon of oil in a medium to large sauté pan set over medium-high  
heat. Once hot, add the sausage, breaking up with a heatproof spatula.  
Cook until no longer pink, about 6 to 8 minutes. Add white wine or lemon  
juice and scrape up the brown bits from the bottom of the pan. Cook until  
liquid has evaporated. Remove and reserve sausage in a large mixing bowl.  
2. Put nachos into the oven with the rack in the upper position and set on Broil.  
Broil for about 12 to 15 minutes, or until the cheese is fully melted.  
3. Serve immediately with salsa, sour cream, guacamole and lime wedges.  
Nutritional information per serving (based on 10 servings):  
Calories 249 (47% from fat) • carb. 23g • pro. 10g • fat 13g • sat. fat 4g  
• chol. 28mg • sod. 448mg • calc. 154mg • fiber 2g  
 
6
2. Add the remaining oil and reduce heat to medium. Add broccoli rabe — it  
will look like a lot but will shrink as it cooks. Sauté for about 7 to 8 minutes,  
or until just tender, stirring in the garlic, pinch of salt and red pepper flakes  
halfway through cooking. Remove from the heat and set aside with the  
sausage to cool slightly.  
Baked Pasta with Veggies  
If you can’t find gemelli, any short, shaped pasta  
works well here for holding onto cheese and veggies in each bite.  
Makes 6 to 8 servings  
3. Once the sausage and broccoli rabe are cool to the touch, add the cheeses,  
nutmeg, pepper and remaining salt; stir to combine completely.  
nonstick cooking spray  
pound dried gemelli pasta  
cups broccoli florets  
teaspoon olive oil  
½
1½  
1
4. Preheat oven on Convection Bake at 350°F with the rack in the lower  
position. Line the baking pan with parchment paper; reserve.  
5. Punch down pizza dough on a lightly floured surface. With the tips of your  
fingers, gently press out dough into a 14 x 8-inch rectangle, turning and  
stretching as needed. If any tears appear, pinch the dough back together.  
1
1
½
¼
2
3
4
2
small red onion, chopped  
small yellow bell pepper, cut into ½-inch slices  
teaspoon kosher salt, divided  
teaspoon freshly ground black pepper  
garlic cloves, finely chopped  
ounces fresh goat cheese, room temperature  
ounces Emmenthal (Swiss), shredded  
tablespoons grated Parmesan  
6. Evenly spread the broccoli/sausage/cheese mixture all over the dough in a  
single layer, leaving a 1-inch border around the outside.  
7. Brush the border of the dough with the egg wash. Starting with the long  
end farthest from you, roll the dough into a log (like a jelly-roll) to the center  
of the rectangle. Take the long end closest to you and tightly pull it back  
over the dough in the center to cover and complete the roll. Pinch to seal  
all along the seam. Fold the ends of the dough in on each side and pinch to  
seal. Roll the dough over so it is seam side down and place on the prepared  
baking pan. Brush all over with egg wash and with a paring knife, cut 3  
evenly spaced slits in the top.  
4 to 6 basil leaves, thinly sliced  
1. Lightly coat a 9-inch square baking pan with nonstick cooking spray;  
reserve.  
2. Fill a large saucepan with water and bring to a boil. Cook the pasta  
according to package directions to al dente doneness. During the last 2  
minutes of cooking, add the broccoli to the pot. When ready to drain, scoop  
the broccoli out of the pot and reserve separately. Drain pasta and reserve  
back in pot. Separate any remaining broccoli.  
8. Bake for 40 minutes or until golden brown and cooked through, rotating the  
pan halfway through cooking. Remove and allow bread to rest 5 minutes  
before slicing. Serve warm.  
Nutritional information per serving (based on 12 servings):  
Calories 172 (38% from fat) • carb. 19g • pro. 8g • fat 7g • sat. fat 3g  
• chol. 15mg • sod. 398mg • calc. 111mg • fiber 1g  
3. Heat the oil in a medium skillet over medium heat. Add the onion, pepper,  
¼ teaspoon of the salt and all the pepper. Cook the vegetables for 6 to  
8 minutes, until softened. Add the broccoli florets during the last 2 to 3  
minutes of cooking. Add the garlic during the last minute.  
 
7
4. Remove the pan from the heat and add the vegetables directly to the  
pot with the cooked pasta. Add the remaining ingredients, including the  
remaining salt, and stir to thoroughly combine.  
1½  
cups prepared white-bread croutons, divided  
1. Lightly coat a 9-inch square or round baking pan with cooking spray;  
reserve.  
5. Preheat oven on Bake at 325˚F with the rack in the lower position.  
2. Cook macaroni according to the package instructions. Drain pasta and rinse  
under cold water. Toss with the olive oil to prevent sticking; reserve.  
6. While the oven is preheating, transfer the pasta to the prepared baking pan.  
Cover with foil and place the pan in the oven. Bake for 25 minutes, remove  
the foil and bake for an additional 5 minutes, until cheese is melted and  
pasta is heated through.  
3. Put the butter into a medium saucepan set over medium heat. Once melted,  
stir in the flour until smooth. Continue to cook, constantly stirring, for about  
2 minutes to cook the flour. While whisking, slowly add the milk to the butter/  
flour mixture. Raise the heat slightly to bring the milk to a boil, while stirring.  
Once it reaches a boil, reduce the heat to maintain a simmer, stirring so a  
film does not form on the bottom of the pot. Cook until the sauce becomes  
very thick, about 30 to 45 minutes. Once thickened, stir in the shredded  
cheeses until sauce is smooth. Add the salt, ground mustard, nutmeg, hot  
sauce and then the macaroni, stirring to combine. Finally, stir in 1 cup of the  
croutons, and remove from heat.  
Nutritional information per serving (based on 8 servings):  
Calories 217 (34% from fat) • carb. 24g • pro. 11g • fat 8g • sat. fat 4g  
• chol. 19mg • sod. 251mg • calc. 202mg • fiber 1g  
Old-Fashioned Macaroni and Cheese  
4. Preheat oven on Bake at 350°F with the rack in the lower position.  
Extra-creamy, this will become a family favorite.  
5. Pour the macaroni and cheese into the prepared pan. Scatter the remaining  
½ cup of croutons on the top and loosely cover with aluminum foil. Bake  
for 30 minutes. Carefully remove the foil and switch the oven to Broil for an  
additional 5 minutes to brown the top.  
Makes 8 servings  
nonstick cooking spray  
½
1
pound elbow macaroni  
teaspoon olive oil  
Nutritional information per serving:  
Calories 319 (44% from fat) • carb. 32g • pro. 12g • fat 15g • sat. fat 10g  
• chol. 43mg • sod. 429mg • calc. 260mg • fiber 1g  
¼
3
3
cup (4 tablespoons) unsalted butter  
tablespoons unbleached, all-purpose flour  
cups whole milk  
2
cups (about 6 ounces) shredded cheese (we use a variety of  
Cheddar, Gruyère and Monterey Jack for ultimate creaminess and  
flavor)  
¾
¼
teaspoon kosher salt  
teaspoon ground mustard  
pinch ground nutmeg  
dash hot sauce  
 
8
3. Once all the wine is evaporated, remove from the stove and stir in the sage.  
Allow to cool slightly before stirring in the Cheddar.  
Stuffed Pork Chops with Green Chiles, Apples and Sage  
This sweet and savory stuffing blend is a perfect complement to  
grilled pork chops.  
4. Before cooking, cut a pocket into the long side of the pork chop that runs  
just about the full length and width of the chop without cutting through to  
the other side. Sprinkle the chops inside and out with remaining salt and  
pepper and then stuff each with about ¼ cup of the filling. Tie together with  
butcher's twine in two places along the pork chop.  
Makes 4 servings  
4
2
green chile peppers (like Anaheim or poblano), about 10 ounces  
tablespoons unsalted butter  
5. Rub each chop with olive oil and place on the baking tray fitted with the  
broiling rack. Preheat oven on Convection Bake at 425°F with the rack in the  
upper position. Once oven is preheated, put tray in oven and bake for about  
20 minutes. Internal temperature at pork chops should register 140˚F. Let rest  
5 minutes in oven before serving.  
1
1
2
¾
½
3
¼
2
small red onion, finely chopped  
small green apple, cut into small dice  
garlic cloves, crushed  
teaspoon kosher salt, divided  
teaspoon freshly ground black pepper, divided  
tablespoons granulated sugar  
Nutritional information per serving:  
Calories 310 (38% from fat) • carb. 14g • pro. 32g • fat 13g • sat. fat 5g  
• chol. 107mg • sod. 291mg • calc. 68mg • fiber 1g  
cup dry white wine  
tablespoons thinly sliced sage  
¼
4
1
cup finely shredded Cheddar  
boneless pork chops, about 2 pounds, 1½ inches thick  
teaspoon olive oil  
1. Preheat oven on Convection Bake at 425°F with the rack in the upper  
position. Place the chile peppers on the baking tray and put into oven. Roast  
for about 30 minutes, turning peppers halfway through cooking time. When  
evenly browned, place the peppers into a bowl and cover tightly with plastic  
wrap. Once cool, remove and discard skins and seeds and then roughly  
chop the peppers.  
2. Put butter into a medium sauté pan set over medium heat. Once melted,  
add the onion, apple, garlic, ½ teaspoon of the salt and ¼ teaspoon of the  
pepper and sauté until softened, at least 10 minutes. Add the chopped  
chile peppers and stir to combine and blend the ingredients. Cook for an  
additional 5 minutes and stir in the sugar and white wine and cook until wine  
is evaporated.  
 
9
1. Put the oil in a medium skillet over medium heat. Once the oil is hot and  
shimmering across the pan add the onion, carrot, celery, garlic, ½ teaspoon  
of the salt and ¼ teaspoon of the pepper. Sauté until fragrant and soft, about  
8 to 10 minutes. Add the mushrooms and continue to sauté until soft, an  
additional 5 to 10 minutes. Allow to cool slightly.  
Turkey Meatloaf  
Veggies are added for flavor in this healthier version of meatloaf.  
Makes about 10 servings  
1
1
1
1
teaspoon olive oil  
2. Put 1 cup of oats with the chicken broth into a large mixing bowl and mix to  
coat the oats. Stir in the eggs, ketchup and tomato paste. Add the ground  
turkey, cooked vegetables, with remaining salt, pepper, remaining oats and  
parsley.  
small onion, finely chopped  
small carrot, finely chopped  
small celery stalk, finely chopped  
garlic cloves, finely chopped  
teaspoon kosher salt, divided  
teaspoon freshly ground black pepper, divided  
baby bella (crimini) mushrooms, chopped  
cups old-fashioned oats, divided  
cup chicken broth, low sodium  
large eggs, lightly beaten  
2
3. Gently with hands or large spoon blend together ingredients until completely  
combined. Be careful not to overmix.  
¾
½
8
1½  
½
4. Coat the inside of a loaf pan with nonstick cooking spray and place meatloaf  
mixture into pan. Preheat oven on Convection Bake at 350°F with the rack  
in the lower position. Once preheated put the meatloaf in the oven and bake  
for 50 minutes.  
5. Meatloaf is done when internal temperature registers 165°F. Allow to rest  
slightly before removing from pan and slicing.  
2
1
3  
cup ketchup  
Nutritional information per serving:  
Calories 238 (48% from fat) • carb. 13g • pro. 18g • fat 13g • sat. fat 3g  
• chol. 106mg • sod. 405mg • calc. 41mg • fiber 2g  
1
11  
1
tablespoon tomato paste  
pounds ground turkey  
tablespoon chopped fresh parsley  
nonstick cooking spray  
3  
 
10  
Classic Herb-Roasted Chicken  
Rosemary Garlic Lamb Chops  
A combination of dried and fresh herbs dress up this classic bird.  
The simple marinade makes these chops tender and flavorful!  
Makes 4 to 6 servings  
Makes 3 to 6 servings  
1
1
1
1
1
1
1
1
2
tablespoon olive oil  
teaspoon dried basil  
teaspoon dried thyme  
tablespoon chopped fresh rosemary  
teaspoon kosher salt  
teaspoon freshly ground black pepper  
lemon, halved  
whole chicken (3½ to 4 pounds), rinsed and patted dry  
garlic cloves, smashed  
1
pound lamb loin chops (about 6), each ½- to ¾-inch thick  
teaspoon kosher salt, divided  
teaspoon freshly ground black pepper  
teaspoon chili powder  
fresh rosemary sprigs, each broken to release flavor  
garlic cloves, crushed  
½
¼
¼
2
4
1. Toss the lamb chops with ¼ teaspoon of the salt, the pepper, chili powder,  
rosemary and garlic. Refrigerate for at least one hour and up to overnight.  
2. When ready to cook remove chops from refrigerator and place on baking  
tray fitted with the broiling rack. Preheat oven on Convection Bake at 450°F  
with the rack in the upper position. Season chops with remaining salt.  
1. Preheat oven on Convection Bake at 375°F with the rack in the lower  
position. Line the baking pan with parchment paper; reserve.  
3. Once oven is preheated place lamb in oven and set timer to 5 to 7 minutes  
depending on thickness of chops. Once time expires, set oven to Broil for 3  
minutes. Lamb is medium rare when internal temperature is 130°F.  
2. In a small bowl, combine the oil, herbs, salt and pepper to make a paste. Set  
aside.  
3. Squeeze the lemon halves all over the outside and inside of the chicken.  
Stuff the chicken with the lemon halves and garlic cloves. Rub the herb  
paste all over the skin of the chicken. Tie the chicken with butcher’s twine  
and place on the prepared pan and into the oven.  
4. Allow lamb to rest about 5 minutes before serving.  
Nutritional information per serving (based on 6 servings):  
Calories 181 (53% from fat) • carb. 1g • pro. 20g • fat 10g ∙•sat. fat 5g  
• chol. 6mg • sod. 247mg • calc. 16mg • fiber 0g  
4. Cook the chicken for 1 hour 15 minutes to 1 hour 20 minutes, or until juices  
run clear when the thigh is pierced. Let the chicken rest for at least 5 to 10  
minutes before carving.  
Nutritional information per serving (based on 6 servings):  
Calories 598 (65% from fat) • carb. 2g • pro. 50g • fat 42g • sat. fat 12g  
• chol. 198mg • sod. 566mg • calc. 42mg • fiber 2g  
 
11  
Cod with Artichokes and Cherry Tomatoes  
Middle Eastern Stuffed Acorn Squash  
Tangy capers, earthy artichokes and sweet cherry tomatoes brighten the flavor  
of this mild whitefish.  
Not only are the flavors rich and delicious,  
but the varying textures in this dish standout at any dinner table.  
Makes 4 servings  
Makes 4 servings  
12  
1
ounces cod fillet, cut into four 3-ounces fillets  
can (14 ounces) artichoke hearts, drained and quartered  
cup cherry tomatoes, halved  
cup black oil cured black olives, pitted and halved  
teaspoon kosher salt  
teaspoon freshly ground black pepper  
tablespoon extra virgin olive oil  
tablespoon fresh lemon juice  
2
acorn squashes (about 1¼ pounds each),  
halved lengthwise and seeded  
tablespoon olive oil, divided  
teaspoon kosher salt, divided  
teaspoon freshly ground black pepper, divided  
large shallot, finely chopped  
cup Israeli or pearl couscous  
cup chickpeas, drained and rinsed  
teaspoon ground cumin  
1
½
¼
¼
¼
1
¾
¾
1
1
1
½
½
2¼  
½
¼
1
2
tablespoons drained capers  
teaspoon ground cinnamon  
cups chicken broth, low sodium  
cup chopped dried apricots  
1. Preheat oven on Bake at 425°F with the rack in the middle position. Line the  
baking pan with parchment paper; reserve.  
2. Rinse and pat the fish dry.  
cup shelled pistachios, toasted  
3. Spread the artichokes, tomatoes and olives in center of the baking pan, and  
evenly arrange the fish fillets on top. Season with the salt and pepper. Drizzle  
the oil and lemon juice all over, and evenly distribute the capers.  
1. Preheat oven on Bake at 350°F with the rack in the lower position.  
2. Line the baking tray with foil and put the squash halves, cut side up, on top.  
Brush the inside of each squash with ½ teaspoon of the oil and sprinkle  
4. Bake until the fish is just cooked through, and flakes easily with a fork, about  
12 to 17 minutes depending on the thickness of the fillets.  
each with 1  
8
teaspoon of the salt and 1  
teaspoon of the pepper. Bake until  
8
the flesh of the squash is just fork-tender, about 30 minutes. Remove and  
set aside.  
Nutritional information per serving:  
Calories 144 (34% from fat) • carb. 6g • pro. 17g • fat 5g • sat. fat 1g  
• chol. 37mg • sod. 705mg • calc. 16mg • fiber 3g  
3. While squash is baking, put the remaining teaspoon of olive oil in a saucepan  
set over medium heat. Once hot, add the shallot and sauté until softened,  
about 5 minutes. Add the couscous, chickpeas, cumin, cinnamon and  
remaining salt and pepper. Sauté for 1 minute to toast the couscous.  
 
12  
4. Add the broth. Bring to a strong simmer and cook partially covered,  
stirring occasionally for about 18 to 20 minutes, until almost all the liquid is  
absorbed by the couscous and the filling has a creamy consistency. Remove  
the pan from the heat, stir in the apricots and pistachios, and cover. Let sit  
for 5 minutes.  
Spanakopita  
Paired with a big Greek salad and a glass of white wine,  
this is a perfect evening meal.  
Makes one 9-inch tart (9 servings)  
5. Evenly divide the couscous mixture among the squash halves. Return  
squash to the oven and bake until just golden on top, about 10 to 12  
minutes.  
Filling:  
1½  
1
1
2
teaspoons olive oil  
small to medium onion, finely chopped  
garlic clove, finely chopped  
scallions, trimmed and finely chopped  
teaspoon kosher salt, divided  
pinch freshly ground black pepper  
Nutritional information per serving:  
Calories 476 (16% from fat) • carb. 88g • pro. 16g • fat 9g • sat. fat 1g  
• chol. 0mg • sod. 497mg • calc.149mg • fiber 11g  
½
12 to16 ounces fresh or frozen spinach (if using frozen,  
defrost and drain very well over a colander lined with a clean towel)  
8
ounces feta, crumbled  
¼
1
cup loosely packed chopped fresh parsley  
tablespoon chopped, fresh dill  
pinch ground nutmeg  
1
1
1
large egg, lightly beaten  
large egg yolk, lightly beaten  
teaspoon fresh lemon juice  
Filo layers:  
1
stick (½ cup) unsalted butter, melted and cooled  
to room temperature  
½
package prepared filo dough, defrosted,  
and cut into a 9 x 9-inch square (keep covered with  
a damp towel and plastic wrap until ready to use)  
1
cup finely ground plain breadcrumbs  
 
13  
1. Put the oil in a large skillet set over medium heat. Add the onion, garlic  
and scallions, and a pinch each of the salt and pepper. Sauté until onion is  
translucent and softened. Add the spinach, a little at a time, and sauté until  
bright and wilted. Remove and cool to room temperature.  
Twice-Baked Potatoes  
Here we give you the groundwork for the classic twice-baked potato,  
but you can top them with just about anything from shredded cheese  
and chopped broccoli to salsa and sliced avocado.  
2. Once the spinach mixture has cooled, transfer to a large mixing bowl with  
the remaining filling ingredients and mix until combined.  
Makes 6 servings  
6
1
medium russet potatoes, scrubbed  
tablespoon olive oil  
cup whole milk  
stick (4 tablespoons) unsalted butter  
cup crème fraîche  
teaspoon kosher salt  
3. Brush a 9-inch square baking pan generously with the melted butter. Fit  
one filo sheet into the pan, brush generously with melted butter, and then  
sprinkle with about 1 tablespoon of the breadcrumbs. Repeat to make eight  
layers.  
¼
½
¼
¾
½
2
4. Top the eighth layer with all of the spinach filling and smooth using a spatula  
or spoon to make it level. Top with one piece of filo, brush generously with  
melted butter and top with 1 tablespoon of the breadcrumbs. Repeat with  
the remaining pieces of filo in the same manner. Brush the top layer with  
butter only. Using a sharp knife, score the top to make nine even squares.  
teaspoon freshly ground black pepper  
tablespoons chopped fresh chives  
1. Preheat oven on Convection Bake at 400°F with the rack in the upper  
position.  
5. Preheat oven on Bake at 350°F with the rack in the lower position. Bake for  
1 hour, until the top is well browned. Allow to cool slightly before serving.  
2. With the tines of a fork, evenly prick each potato 6 to 8 times. Divide the  
oil evenly over the potatoes and rub into the skins. Place potatoes directly  
on the rack and bake for 40 to 45 minutes until cooked through. Remove  
and set aside until potatoes are cool enough to handle. Reduce oven  
temperature to 350°F and move the rack to the middle flipped position. Line  
the baking pan with foil and set aside.  
Nutritional information per serving:  
Calories 326 (54% from fat) • carb. 28g • pro. 10g • fat 20g • sat. fat 11g  
• chol. 90mg • sod. 679mg • calc. 200mg • fiber 2g  
3. Slice off the top quarter of each potato and scoop out the cooked flesh into  
a large bowl, leaving an 1  
8-inch-thick border of shell.  
4. To the potato flesh, add the milk and butter. Using a potato masher, mix  
together until smooth. Add the crème fraîche, salt, pepper and chives.  
Continue to mash until completely combined. Divide the potato mixture  
evenly to fill all the shells.  
 
14  
5. Arrange the potatoes on the prepared tray and bake for 30 to 35 minutes,  
until potatoes are warmed throughout and golden on top.  
Garlic Bread  
The garlic butter creates a very rich and decadent bread –  
ideal for pasta night.  
Note: Potatoes may be prepared a day ahead through step 4. Cover and  
refrigerate. Bring to room temperature before baking.  
Makes 12 servings  
Nutritional information per potato:  
Calories 278 (38% from fat) • carb. 38g • pro. 5g • fat 12g • sat. fat 7g  
• chol. 28mg • sod. 306mg • calc. 46mg • fiber 5g  
6
garlic cloves  
½
¼
cup (1 stick) unsalted butter, softened  
teaspoon kosher salt  
pinch freshly ground black pepper  
ciabatta loaf (12 inches in length), halved horizontally  
1
1 to 2 tablespoons grated Parmesan  
1. Line the baking pan with foil or parchment paper, reserve.  
2. Put the garlic in the work bowl of a Cuisinart® Food Processor or mini  
chopper fitted with the metal chopping blade. Process until finely chopped.  
Scrape down and add the butter, salt and pepper. Process, scraping down  
the sides of the bowl as needed, until completely combined.  
3. Spread the garlic butter on top of each halved piece of the ciabatta. Top with  
the Parmesan.  
4. Place the bread, buttered side up, on the prepared tray. Put bread into oven  
with the rack in the upper position. Set to Broil for 12 to 15 minutes, or until  
nicely golden on top. Allow to cool for a few minutes before slicing and  
serving.  
Nutritional information per serving:  
Calories 170 (47% from fat) • carb. 18g • pro. 4g • fat 9g • sat. fat 5g  
• chol. 21mg • sod. 221mg • calc. 10mg • fiber 1g  
 
15  
4. Lightly butter a 9-inch round baking pan. Punch down the dough and divide  
into 12 equal pieces (about 1½ to 1¾ ounces each). Roll into smooth rounds  
and arrange in the prepared pan. Cover with plastic wrap and let rise until  
doubled in size, about 30 to 40 minutes.  
Buttery Dinner Rolls  
After your first bite, you will never go back to store-bought rolls again.  
Makes 12 rolls  
5. Preheat oven on Convection Bake at 375°F with the rack in the middle  
position. Melt the remaining tablespoon of butter and combine with the  
remaining tablespoon of milk in a small bowl. Gently brush the tops of the  
rolls with butter/milk mixture. Bake rolls for 15 minutes until golden brown  
and an internal temperature of 190°F is reached.  
1
3
cup whole milk, plus 1 tablespoon for brushing  
tablespoons unsalted butter, plus 1 tablespoon for brushing  
tablespoons granulated sugar  
teaspoons active dry yeast  
tablespoons warm water (105°F–110°F)  
cups bread flour  
6
3
1¾  
3
3
6. Remove rolls from the pan and cool slightly before serving.  
Nutritional information per roll:  
Calories 183 (35% from fat) • carb. 26g • pro. 4g • fat 7g • sat. fat 5g  
• chol. 34mg • sod. 153mg • calc. 13mg • fiber 1g  
¾
1
teaspoon kosher salt  
egg, lightly beaten  
1. In a small saucepan combine the milk, butter and sugar. Warm over low heat  
until the butter is melted. Remove from heat and set aside until cooled to  
room temperature.  
Popovers  
2. Dissolve the yeast in the warm water in a large measuring cup. Let stand 5  
minutes, or until mixture is foamy. Put the flour and salt in the work bowl of  
a Cuisinart® Food Processor fitted with the dough or metal chopping blade  
and process for 10 seconds.  
Light and airy, these are best served hot out of the oven.  
Perfect as an accompaniment to roast beef,  
or when served simply with sweet butter.  
3. Add the melted butter mixture and egg to the yeast/water mixture. With the  
machine running, slowly add the liquids through the feed tube and process  
until a dough ball forms. Continue processing for 45 seconds to knead the  
dough. Shape the dough into a smooth ball, and put it in a clean mixing  
bowl and cover with plastic wrap. Let rise in a warm place until the dough  
has doubled in size, about 60 minutes.  
Makes 6 popovers  
3
tablespoons unsalted butter  
1
cup whole milk  
3
1
½
large eggs, room temperature  
cup unbleached, all-purpose flour, sifted  
teaspoon kosher salt  
softened butter or nonstick cooking spray for ramekins  
1. Put the butter and milk in a small saucepan set over medium-low heat.  
Warm until butter has melted; remove and cool to room temperature.  
 
16  
2. Put the eggs in a medium to large mixing bowl. Add the cooled butter/milk  
mixture and whisk until homogenous. Add the flour and salt and whisk until  
completely smooth.  
1. Dissolve the yeast and sugar in the warm water. Let stand 3 to 5 minutes, or  
until mixture is foamy.  
2. Put the flour and 1 teaspoon of salt in the work bowl of a Cuisinart® Food  
Processor fitted with the dough or chopping blade; process 10 seconds to  
combine. Add cold water and 2 tablespoons of the oil to the yeast mixture.  
3. Preheat oven on Convection Bake at 375°F with the rack in the lower  
position. Heavily butter, or coat with non-stick cooking spray, six 5-ounce  
ramekins. Evenly divide the batter among the ramekins. Put in the oven  
directly on the rack and bake for 40 minutes, or until very deeply browned  
and puffed. Remove from oven and carefully un-mold from ramekins. Serve  
immediately.  
3. With the machine running, slowly pour the liquid through the feed tube.  
Process until a dough ball forms. Continue to let the machine run another  
minute to knead.  
4. Place the dough in a lightly floured sealable plastic bag. Let rise in a warm  
place until doubled in size, about 45 minutes to 1 hour.  
Nutritional information per popover:  
Calories 177 (47% from fat) • carb. 17g • pro. 6g • fat 9g • sat. fat 5g  
• chol. 112mg • sod. 243mg • calc. 60mg • fiber 0g  
5. Preheat oven on Convection Bake at 400°F with the rack in the lower  
position. Lightly coat the baking pan with nonstick cooking spray.  
6. Turn the dough out onto a floured surface. Roll out into a rectangle and  
then fit onto the prepared pan, stretching the ends of the dough to meet the  
edges of the baking tray. Using your fingers, make indentations in the dough  
over the entire surface. Brush the dough with the remaining olive oil, and  
sprinkle the remaining salt and the rosemary over the top. Cover with plastic  
wrap and let rise until puffy, about 20 minutes  
Rosemary Focaccia  
For a variation on this Italian staple,  
top with some chopped kalamata olives.  
Makes 12 servings  
7. Remove the plastic and bake until golden and crisp, about 20 minutes. Let  
cool slightly on wire rack before serving.  
2¼  
teaspoons (1 standard packet) active dry yeast  
teaspoon granulated sugar  
cup warm (105°–110°F) water  
cups unbleached, all-purpose flour  
teaspoons kosher salt, divided  
cup cold water  
Nutritional information per serving:  
Calories 166 (19% from fat) • carb. 30g • pro. 4g • fat 1g • sat. fat 1g  
• chol. 0mg • sod. 476mg • calc. 1mg • fiber 1g  
¼
1
3  
4
2½  
½
3
tablespoons olive oil, divided  
nonstick cooking spray  
2
tablespoons chopped fresh rosemary  
 
17  
Buttermilk Biscuits  
Strawberry Shortcakes  
These biscuits are so light and tender that  
you will want to make them every night.  
With a few tweaks, our flaky biscuit recipe does double duty  
as the base for this classic dessert.  
Makes 8 biscuits  
Makes 6 shortcakes  
1¼  
¼
1½  
1
cups unbleached, all-purpose flour  
cup cake flour  
teaspoons cream of tartar  
teaspoon baking soda  
pinch granulated sugar  
1
recipe prepared buttermilk biscuit dough (increase sugar to 2 table-  
spoons and reduce salt to ¼ teaspoon)  
cup plus 1 tablespoon heavy cream, divided  
tablespoons granulated sugar, divided  
teaspoon pure vanilla extract  
½
2
¼
2
tablespoons confectioners’ sugar  
cups strawberries, hulled and quartered  
½
¼
4½  
½
1
teaspoon kosher salt  
2
teaspoon freshly ground black pepper  
tablespoons unsalted butter, cold and cut into ½-inch cubes  
cup low fat buttermilk  
1. Preheat oven on Convection Bake at 400°F with the rack in the middle  
position. Line the baking pan with parchment paper; reserve.  
tablespoon unsalted butter, melted, for brushing  
2. Shape the dough into six rounds and evenly space on the baking sheet.  
Brush tops with 1 tablespoon of the heavy cream and sprinkle evenly with 1  
tablespoon of the sugar.  
1. Preheat oven on Convection Bake at 400˚F with the rack in the middle  
position. Line baking pan with parchment paper; reserve.  
3. Bake the shortcakes for 12 minutes, rotating the pan halfway through until  
golden brown. Remove from oven and let cool to room temperature.  
2. Put the flours, cream of tartar and baking soda into the work bowl of a  
Cuisinart® Food Processor fitted with the metal chopping blade. Process  
for 10 to 15 seconds to combine well. Add the sugar, salt and pepper and  
process for an additional 5 seconds. Add the cold butter and pulse until the  
mixture resembles coarse crumbs, about 6 to 8 pulses. While pulsing, slowly  
add the buttermilk until just incorporated, about 2 to 3 pulses.  
4. Combine the remaining ½ cup of heavy cream, vanilla and confectioners’  
sugar in a medium bowl. Using a hand mixer fitted with whisk attachment,  
whip the cream until medium peaks are formed. Cover and chill in the  
refrigerator until ready to use. In a small bowl, combine the strawberries and  
remaining tablespoon of sugar; reserve until serving.  
3. Pour the dough out onto a lightly floured surface. Gently and carefully knead  
2 to 3 times to ensure the dough is fully mixed. Form into a log and cut into  
8 equal pieces. Place on the prepared pan, leaving a bit of space between  
them to ensure even baking.  
5. Slice the cakes in half horizontally with a serrated knife. Evenly divide the  
whipped cream and berries on the bottom cake halves and then top with the  
other shortcake half.  
Nutritional information per serving:  
Calories 322 (46% from fat) • carb. 39g • pro. 4g • fat 16g • sat. fat 11g  
• chol. 53mg • sod. 318mg • calc. 32mg • fiber 1g  
4. Bake for about 10 minutes, or until golden brown. Remove and brush  
liberally with the melted butter. Serve immediately.  
Nutritional information per biscuit:  
Calories 230 (50% from fat) • carb. 25g • pro. 4g • fat 13g • sat. fat 8g  
• chol. 35mg • sod. 600mg • calc. 37mg • fiber 1g  
 
18  
4. In a medium bowl, whip the heavy cream to soft peaks and set aside. In  
another medium bowl, using a Cuisinart® hand mixer on medium speed,  
whip the mascarpone with the sugar, salt and vanilla seeds until lightened  
and ingredients are fully combined. Gently fold the whipped cream into the  
Fresh Berry Tart  
Use one or a mix of all three berries for this beautiful and festive tart.  
Makes one 9-inch tart (10 to 12 servings)  
mascarpone mixture, 1  
at a time, until completely incorporated.  
3
1
4
recipe pâte sucrée (recipe follows)  
ounces bittersweet or semisweet chocolate, chopped  
cup heavy cream  
cup plus 1 tablespoon granulated sugar  
pinch kosher salt  
ounces mascarpone, room temperature  
vanilla bean, seeds scraped (discard pod or save for another use)  
5. Spread the mascarpone cream into the prepared shell on top of the  
chocolate, smoothing the top with an offset spatula. Decoratively arrange the  
berries over the cream, covering as much of the cream as possible. Chill the  
tart in the refrigerator for 30 minutes before serving.  
½
1
3  
Nutritional information per serving (based on 12 servings):  
Calories 325 (58% from fat) • carb. 31g • pro. 4g • fat 22g • sat. fat 13g  
• chol. 70mg • sod. 115mg • calc. 31mg • fiber 3g  
8
1
3 to 4 cups berries (raspberries, blueberries, blackberries)  
1. On a lightly floured surface roll the dough into a 10-inch disc. Fit into an  
ungreased 9-inch tart pan or pie plate and chill for 20 minutes. Prick the  
dough evenly all over with a fork, making sure not to go entirely through the  
dough.  
2. Preheat oven on Bake at 350°F with the rack in the lower position. Line the  
pie shell with parchment and fill with dried beans, rice or pie weights. Bake  
the crust for 15 to 20 minutes, until the dough beneath the parchment is dry.  
Remove the parchment with weights and bake the shell for an additional 5  
to 8 minutes, or until shell is lightly browned. Remove from oven and cool  
completely.  
3. In a heatproof bowl set over a pot of simmering water, melt the chocolate.  
Pour the chocolate into the cooled tart shell and smooth with an offset  
spatula to cover the bottom evenly. Chill the tart in the freezer for 5 minutes  
or until chocolate has hardened.  
 
19  
Pâte Sucrée  
Chocolate Chip and Cherry Bread Pudding  
Use any leftover from this sweet dough for simple cookies –  
just roll and cut into your favorite shapes.  
A great make-ahead dessert – from the oven to the table in an hour.  
Makes 6 to 8 servings  
Makes one single-crust, 9-inch tart  
1
loaf (1 pound) challah bread, cut into 1-inch cubes (about 10 cups)  
cup semi- or bittersweet chocolate chips  
cup dried cherries  
1¼  
cups unbleached, all-purpose flour  
teaspoon kosher salt  
½
1
8  
1
3
1
¼
1
stick (½ cup) unsalted butter, cubed, room temperature  
cup granulated sugar  
large egg, room temperature  
4
large eggs, lightly beaten  
cup granulated sugar  
1
3
½
1½  
1½  
2
teaspoon kosher salt  
cups whole milk  
cups heavy cream  
teaspoons pure vanilla extract  
nonstick cooking spray (or softened butter)  
¼
teaspoon pure vanilla extract  
1. Put the flour and salt into a small mixing bowl. Whisk to combine and set  
aside.  
2. Using a Cuisinart® hand mixer on medium speed, beat the butter in a  
medium bowl until light and creamy. Gradually add the sugar and mix  
together until lightened and fully combined. Add the egg and vanilla and mix  
until incorporated.  
1. Place the bread cubes, chocolate chips and cherries in a large bowl. Toss to  
combine; reserve.  
2. Put the eggs, sugar and salt into a mixing bowl and whisk until light and  
frothy. Add the milk, heavy cream and vanilla and continue to whisk until well  
combined. Pour liquid mixture over the bread and chips. Gently stir to fully  
coat. Cover with plastic and allow to rest in the refrigerator for a minimum of  
3 hours, and up to overnight.  
3. Add the flour and mix on low speed until the dough just comes together.  
Form dough into a flat disc, wrap in plastic and chill in the refrigerator for at  
least 2 hours or preferably overnight until ready to use.  
Nutritional information per serving (based on 12 servings):  
Calories 131 (53% from fat) • carb. 13g • pro. 2g • fat 8g • sat. fat 5g  
• chol. 36mg • sod. 30mg • calc. 2mg • fiber 0g  
3. Preheat oven to Bake at 350°F with the rack in the lower position.  
4. Lightly coat a 9-inch round baking pan with the nonstick spray (or brush with  
butter). Transfer the soaked bread mixture into the pan. Lightly cover with  
aluminum foil and bake for 1 hour. Bread pudding is done when it is nicely  
puffed and the internal temperature registers 160°F. Serve immediately with  
freshly whipped cream.  
Nutritional information per serving (based on 8 servings):  
Calories 484 (49% from fat) • carb. 50g • pro. 12g • fat 27g • sat. fat 15g  
• chol. 188mg • sod. 450mg • calc. 154mg • fiber 2g  
 
20  
Honey-Roasted Peaches with Cream  
Bittersweet Espresso Brownies  
Fudgy and rich, these brownies are just the thing  
when you need a quick chocolate fix.  
Minimal ingredients let the peaches shine in this fresh, summertime dessert.  
Makes 16 brownies  
nonstick cooking spray  
Makes 8 servings  
Peaches:  
¾
4
4
2
2
(1½ sticks) cup unsalted butter, cubed  
4
medium-firm peaches, halved and pitted  
cup honey  
ounces unsweetened chocolate, chopped  
ounces bittersweet chocolate, chopped  
tablespoons cocoa powder  
teaspoons espresso powder  
large eggs  
1
3  
¼
1½  
teaspoon kosher salt  
teaspoons fresh lemon juice  
3
Honey Cream:  
1½  
2
½
¾
cups granulated sugar  
½
1
cup heavy cream  
tablespoon honey  
teaspoons pure vanilla extract  
cup unbleached, all-purpose flour  
teaspoon kosher salt  
½
teaspoon pure vanilla extract  
pinch kosher salt  
1. Lightly coat a 9-inch square baking pan with nonstick cooking spray and line  
with parchment paper. Preheat oven on bake at 350˚F with the rack in the  
middle position.  
amaretti cookies, crushed, for garnish  
1. Preheat oven on Bake at 375°F with the rack in the lower position.  
2. Put the butter and both chocolates into a heatproof bowl and place over a pot  
of simmering water. Once the butter/chocolate mixture is almost completely  
melted, stir in cocoa powder and espresso powder. Once chocolate is  
completely melted, set aside to cool to room temperature.  
2. In a large mixing bowl, toss the peaches, honey, salt and lemon juice  
together until peaches are fully coated. Arrange the peaches cut side down  
in a 9-inch square baking pan. Spread excess honey mixture over the  
peaches. Put the pan in the oven and bake for 25 minutes, until peaches are  
softened and slightly caramelized. Let peaches sit about 5 minutes to cool  
slightly.  
3. Using a Cuisinart® hand mixer beat the eggs to break them slightly, then  
gradually add the sugar. Mix until light and thickened, about 1 to 2 minutes.  
Add vanilla and beat until well combined.  
3. Either by hand or with a hand mixer fitted with the whisk attachment, whip  
the cream in a medium bowl to achieve soft peaks, gradually adding the  
honey, vanilla and salt as the cream thickens.  
4. Stir the flour and salt into the chocolate mixture until just incorporated. Fold  
the chocolate mixture into the egg mixture until the batter is no longer streaky.  
4. Transfer the cooked peaches to a platter and pour the honey cream over  
them. Garnish with cookies and serve.  
5. Pour the batter into prepared pan. Bake for 20 minutes, until edges are just  
dry. Cool completely and chill in the refrigerator overnight before cutting and  
serving.  
Nutritional information per serving:  
Calories 128 (35% from fat) • carb. 21g • pro. 1g • fat 5g • sat. fat 4g  
• chol. 20mg • sod. 107mg • calc. 5mg • fiber 1g  
Nutritional information per brownie:  
Calories 249 (54% from fat) • carb. 28g • pro. 3g • fat 16g • sat. fat 10g  
• chol. 57mg • sod. 120mg • calc. 12mg • fiber 2g  
 
21  
NOTES  
 
22  

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