5.0
Owner's of the Cuisinart Blender DLC-2009CHB gave it a score of 5.0 out of 5. Here's how the scores stacked up:
51
Preheat oven to 350°F. Lightly coat an 8-inch square baking pan with vegetable oil
cooking spray. Insert metal blade in work bowl. Process pecans, chocolate chips, brown
sugar and coffee granules until coarsely chopped, about 10 seconds. Reserve and wipe
work bowl clean.
Combine our, baking powder and salt in a small bowl; reserve. Process sugar and butter
until creamy, about 20 seconds. Scrape work bowl and process an additional 15 to 20
seconds. Add egg and vanilla; process until smooth, about 30 seconds. Add sour cream;
process until well combined, about 10 seconds. Scrape work bowl. Add reserved dry
ingredients. Pulse until just incorporated, about 10 times.
Layer half of the batter, two-thirds of the topping, the remaining batter and remaining
topping in prepared pan. Gently swirl with a knife to combine batter and topping. Bake
until golden brown and a toothpick inserted in the center comes out clean, about 55 to 65
minutes. Cool in pan on a wire rack for 20 to 30 minutes. Remove from pan and cool
completely. For best results, wrap in plastic wrap and allow to rest for 24 hours before
slicing.
Nutritional information per serving:
Calories 256 (45% from fat) • carb. 33g • pro. 2g • fat 13g • sat. fat 7g
• chol. 38mg • sod. 77mg • calc. 60mg • fi ber 1g
Jalapeño Cornbread
Serve warm from the oven with Cilantro Lime Butter (recipe follows)
Makes 9 servings
nonstick cooking spray
1 cup yellow cornmeal
¾ cup unbleached, all-purpose fl our
2½ teaspoons baking powder
½ teaspoon granulated sugar
¼ teaspoon table salt
1 small jalapeño pepper, seeded, cut into ½-inch pieces
1 cup nonfat milk
1 large egg
1 tablespoon unsalted butter, melted
Preheat oven to 400°F. Lightly coat an 8 x 8-inch baking pan with nonstick cooking spray.
In a small bowl combine cornmeal, our, baking powder, sugar and salt. Reserve.
Insert metal blade. Process jalapeño until nely chopped, about 5 seconds. Scrape bowl.
Add milk, egg and butter; process to combine, about 5 to 10 seconds. Add dry ingredi-
ents. Pulse until our and cornmeal are just combined, about 6 to 7 times. Pour into
prepared pan and bake until golden and top springs back when touched, about 20
minutes. Cut into squares and serve warm with Cilantro-Lime Butter (recipe follows).
Nutritional information per serving:
Calories 112 (19% from fat) • carb. 19g • pro. 4g • fat 2g • sat. fat 1g
• chol. 27mg • sod. 220mg • calc. 85mg • fi ber 2g
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