Try These Recipes
Roasted Garlic and Parmesan Twice Baked Potatoes
Ingredients
6 garlic cloves, peeled
Olive oil
4 large baking potatoes (about 8 ounces each), washed, pierced with a knife
1-1/2 ounces Reggiano Parmesan cheese, cut into 1-inch pieces
2 green onions, trimmed, cut into 1-inch pieces
1/2 cup evaporated skim milk
2 tablespoons unsalted butter, cut into 4 pieces
1/4 teaspoon ground white pepper
1/4 teaspoon kosher salt
Instructions
Preheat oven to 400° F. Place garlic cloves in a small ovenproof ramekin and drizzle with olive oil. Cover with aluminum foil. Lightly brush potatoes with olive oil. Place garlic and potatoes in preheated oven; roast garlic for 30 to 40 minutes and bake potatoes until fork tender, about 1 hour. When cool enough to handle, cut off part of top of potato and scoop out flesh, leaving a 1/4-inch thick shell. Reserve flesh and skins.
Insert metal blade. With machine running, drop cheese through small feed tube and process until finely grated, about 30 seconds; reserve. Place scallions in work bowl and process until finely chopped, about 5 to 10 seconds. Scrape work bowl.
Add garlic, milk, butter, reserved cheese, pepper and salt. Process until combined, about 12 seconds. Add potato flesh; pulse in very short, quick pulses until just combined, about 10 to 12 times. Scrape bowl and pulse in very short, quick pulses, about 10 more times. Generously fill potato shells with potato-garlic mixture. Potatoes may be made ahead to this point and refrigerated until ready to bake.
Preheat oven to 350°F. Place potatoes in a 9-inch square baking pan and bake, uncovered, until tops are golden brown and potatoes are hot, about 20 to 25 minutes. (Add 5 to 10 minutes to baking time if the potatoes are cold from the refrigerator.)
CINAMMON SUGAR FRENCH TOAST
Ingredients
8 slices (preferably thick sliced) cinnamon swirl or cinnamon raisin bread
5 large eggs
1 cup evaporated fat free milk (not reconstituted)
1/4 cup half & half (may use fat free)
1/4 teaspoon salt
1 teaspoon cinnamon
pinch nutmeg (freshly grated)
1 tablespoon vanilla extract
Instructions
Preheat oven to 200°F. Place a rack on a baking sheet and place in oven.
Arrange the bread in two 8 x 8 x 2-inch glass baking dishes. Whisk eggs, half-&-half, salt, spices, and vanilla until smooth but not foamy. Pour the batter over bread. Turn the bread over, let sit 5 minutes, turn the bread over again.
Preheat the Cuisinart™ Griddler in the open griddle up on 325°F. When the Griddler is hot (indicator light will turn green), arrange the soaked bread on the hot griddle. Cook until deep golden brown on each side, about 3 to 4 minutes per side. Remove from Griddler™ and serve or keep warm in low oven. Serve with warm Cranberry Maple Syrup.