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31
Insert the standard slicing disc. Slice apples using
medium pressure. Transfer apple/spice mixture to
the pie plate. Place second crust over apples.
Pinch crust edges together and form a decorative
edge. With a sharp knife, make 6–8 small cuts in
top crust to allow steam to escape. Place pie on a
baking sheet and bake until juices bubble, about
45 minutes.
Fudgy Brownies
These easy-to-make brownies are always a favor-
ite in lunchboxes or for after-school snacks.
Yield: 24 brownies
Nonstick cooking spray
4 ounces unsweetened chocolate
1
1
⁄2 cups packed light brown sugar, divided
1
⁄2 cup unsalted butter, melted
4 large eggs
1
1
⁄2 teaspoons pure vanilla extract
1 cup unbleached, all-purpose fl our
1
⁄4 teaspoon kosher salt
1
1
⁄2 teaspoons baking powder
3
⁄4 cup pecan halves
Preheat oven to 350ºF. Spray a 9 x 9-inch square
pan with nonstick cooking spray.
Use metal blade to coarsely chop chocolate with
half the sugar, about 6 to 8 pulses. Then process
continuously until finely chopped, about 20 sec-
onds.
With machine running, pour hot butter through
feed tube. Process until smooth, about 30 sec-
onds. Add remaining sugar, eggs and vanilla
extract. Pulse twice, then process 10 seconds
more. Add dry ingredients and nuts. Pulse/chop
until just mixed, about 6 to 8 times. Spread in
prepared pan.
Bake until outside is slightly crusty and inside is
still moist, about 20 minutes. Cool completely and
cut into squares.
Chocolate Chip Oatmeal
Cookies
Toasted nuts and oats make these cookies good
for you as well as delicious.
Yield: 48, 2
½ -inch cookies
3
⁄4 cup quick-cooking oats
1 cup pecan halves
1 cup unsalted butter, cut into 1-inch
pieces
1
⁄2 cup granulated sugar
3
⁄4 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1
1
⁄2 cups unbleached, all-purpose fl our
1 teaspoon baking soda
3
⁄4 teaspoon kosher salt
9 ounces semisweet chocolate chips
Nonstick cooking spray
Preheat oven to 350°F and place rack in center.
Toast oats and pecans on baking sheet until
lightly browned, about 10 minutes. Remove and
reserve. Raise oven temperature to 375°F.
Use metal blade to process butter and both sug-
ars until smooth, about 2 minutes. Scrape work
bowl as necessary. Add eggs and vanilla extract;
pulse until just mixed, about 6 times.
Add toasted pecans, flour, baking soda, salt and
half the toasted oats. Pulse until mixed, about
8 times. Remove to large bowl, add remaining
oats and chocolate chips and stir to mix. Drop by
rounded teaspoonfuls onto greased baking sheets
1 inch apart and bake until golden brown, about
11 minutes.
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