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:
53
Preheat oven to 350°F. Lightly coat one 8 x 4-inch loaf pan with the nonstick cooking
spray. Toast sliced almonds on a baking sheet until lightly browned, about 8 to 10
minutes. In a small bowl combine our, baking powder, salt and baking soda; reserve.
Insert metal blade and process pears, egg, almond paste and butter until combined,
about 30 seconds. Scrape bowl and process an additional 30 to 45 seconds. Add
toasted almonds and reserved dry ingredients. Pulse to combine, about 6 to 7 times.
Pour into prepared pan and bake until golden brown on top and a toothpick inserted in
the center comes out clean, about 1 hour. Cool on wire rack for 30 to 40 minutes.
Remove from pan and cool completely on wire rack. For best results wrap bread in
plastic wrap and allow to rest for 24 hours before slicing.
Nutritional information per serving:
Calories 165 (40% from fat) • carb. 22g • pro. 4g • fat 8g • sat. fat 1g
• chol. 18mg • sod. 62mg • calc. 62mg • fi ber 2g
Popovers with Variations
As this batter bakes, it “pops over” the sides of the baking cups.
Makes 6 popovers
¾ cup unbleached, all-purpose fl our
¾ cup lowfat milk
2 large eggs
1 tablespoon unsalted butter, melted
½ teaspoon sea or table salt
¼ teaspoon freshly ground black pepper
nonstick cooking spray
Insert the metal blade. Process the our, milk, eggs, butter, salt and pepper until smooth,
25 to 30 seconds. Remove to a large measuring cup and allow to rest at room tempera-
ture for 30 to 45 minutes.
Preheat the oven to 450º F. Spray 6 muf n cups (½-cup size) with nonstick cooking spray.
Set aside.
Divide the batter among the prepared muf n tins, lling each one about three-quarters
full. Bake in the preheated hot oven (450º F) for 20 minutes. Do not peek or disturb, or the
popovers might fall. Lower the heat to 375º F, and bake for 20 minutes. Remove from the
pans and serve immediately.
Nutritional information per popover:
Calories 107 (36% from fat) • carb. 13g • pro. 5g • fat 4g • sat. fat 2g
• chol. 79mg • sod. 236mg • calc. 53mg • fi ber 0g
Variations:
Pesto: Add 3 tablespoons Pesto, page 32, to the batter with the other ingredients. The
baking time and temperature will remain the same.
Roasted Shallot and Rosemary: Before making the batter, insert the metal blade and
chop 2 tablespoons fresh rosemary leaves using a short, quick pulse, 20 times. Add 2½
ounces of shallots that have been roasted, and process until smooth, 25 to 30 seconds.
Continue with the recipe; the baking time and temperature will remain the same.
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