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Hot and Spicy Fries
1 pound (about 4 medium) russet baking
potatoes, cut into ½-inch wide strips
2 teaspoons olive oil
1 tablespoon cornstarch
1 teaspoon Hot and Spicy Seasoning
Place the potatoes in a large bowl. Cover
with water and soak for at least 30 minutes.
Drain, pat potatoes dry, and return to bowl.
Combine oil, cornstarch, and seasoning in a
small bowl. Pour oil mixture over potatoes
and stir until well coated. Place potatoes in
the basket. Bake at 400° for 26 to 30
minutes, shaking/stirring potatoes twice
during cooking.
5 servings (serving size = ¾ cup)
Hot and Spicy Seasoning
1 tablespoon chili powder
1 teaspoon salt
½ teaspoon cumin
¼ teaspoon cayenne pepper
Combine chili powder, salt, cumin, and
pepper in a small bowl. Store in an airtight
container for several weeks.
Makes enough for 6 batches of fries.
Apple Pear Crisp
¼ cup plus 2 tablespoons quick-cooking
oats
3 tablespoons all-purpose flour
2 tablespoons packed brown sugar
½ teaspoon ground pumpkin pie spice,
divided
1½ tablespoons butter, cut in small pieces
1 medium (about 8 ounces) Golden
Delicious apple, peeled, cored, and
diced
1 medium (about 8 ounces) pear, cored
and diced
1 teaspoon lemon juice
4 ounces mascarpone cheese
½ tablespoon sugar
½ teaspoon vanilla extract
Preheat air fryer at 350°. Combine oats,
our, brown sugar, and ¼ teaspoon of
pumpkin pie spice in a medium bowl. Add
butter and, using a pastry cutter or your
ngers, work mixture together until
crumbly; set aside.
Mix apple and pear pieces and sprinkle
with lemon juice and remaining pumpkin
pie spice. Pour apple-pear mixture into a
1-quart bowl or casserole dish that will
comfortably t into the basket. Sprinkle
reserved oat mixture evenly over top. Bake
30 minutes or until apples and pears are
tender. Remove bowl from air fryer and
allow to cool slightly.
While crisp is cooling, blend together mas-
carpone, sugar, and vanilla in a small bowl.
Top each serving of crisp with sweetened
mascarpone.
4 servings (serving size = ½ cup)
Glazed Zucchini Walnut Cake
1 9-ounce package yellow cake mix
1 egg
⅓ cup water
½ cup shredded zucchini
¼ cup chopped walnuts
¾ teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
Maple Glaze
Preheat air fryer at 350°.
Prepare an 8- x 3⅞-inch loaf pan and make
cake according to package directions. Use
⅓ cup water instead of ½ cup. Stir in
zucchini, walnuts, cinnamon, nutmeg, and
ginger.
Pour batter into prepared pan and place pan
in basket. Bake until a toothpick inserted
near the center of cake comes out clean,
about 32 to 34 minutes. Remove cake
from air fryer. Cool on a wire rack for 10
minutes. Remove cake to a serving plate.
Allow to cool just until warm. Drizzle with
maple glaze.
Maple Glaze
¼ cup sifted powdered sugar
1 tablespoon maple syrup
½ to 1½ teaspoons milk
Combine powdered sugar and maple syrup
in small bowl. Stir in milk, ½ teaspoon at a
time, until smooth and desired consistency.
Drizzle over cake.
10 servings (serving size = ¾-inch slice)
Sunrise Surprise Muffins
½ cup whole wheat flour
¼ cup sugar
½ teaspoon baking soda
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
½ cup shredded carrots
2 tablespoons chopped walnuts
2 tablespoons flaked coconut
2 tablespoons golden raisins
1 egg
1 tablespoon milk
½ teaspoon vanilla extract
¼ cup applesauce
Preheat air fryer at 350°. Grease the bottom
of 4 mufn tins or custard cups, or line with
baking papers. Combine our, sugar, soda,
cinnamon, and nutmeg in a medium bowl.
Stir carrots, walnuts, coconut, and raisins
into our mixture.
Beat egg, milk, and vanilla in a small bowl;
stir in applesauce. Add to our mixture and
stir only until all ingredients are moistened.
Fill prepared mufn tins or custard cups
with equal amount of batter (about ⅓ cup).
Place mufn tins in basket. Bake for 15
minutes. Cool in mufn tins for 5 minutes
before removing.
4 servings
Tip: If lining mufn tins with baking paper,
remove mufns from tins immediately.
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