Cuisinart HM90-BSCA Power Advantage Plus Hand Mixer User Manual

HM-90SA Series

Power Advantage PLUS 9-Speed Hand Mixer with Storage Case

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

INSTRUCTION BOOKLET

Recipe Booklet

Reverse Side

CONTENTS

Important Safeguards............... 2

Features and Benefits .............. 2

Use and Care ..................... 4

Quick Reference Guide ............. 4

Warranty ......................... 6

IMPORTANT

SAFEGUARDS

When using an electrical appliance,

basic safety precautions should always

be followed, including the following:

1. Read all instructions.

2. To protect against risk of electric

shock, do not put the hand mixer

motor housing or cord in water or other

liquid. If hand mixer motor housing or

cord falls into liquid, unplug the cord

from outlet immediately. Do not reach

into the liquid.

3. To avoid possible accidental injury, close

supervision is necessary when any

appliance is used by or near children.

4. Unplug from outlet when not in use,

before putting on or taking off parts,

and before cleaning.

5. Avoid contact with moving parts. Keep

hands, hair, clothing, as well as spatulas

and other utensils away from beaters

during operation to reduce risk of injury

to persons, and/or damage to the mixer.

6. Remove beaters from the mixer before

washing.

7. Do not operate any appliance with a

damaged cord or plug or after the

appliance malfunctions, or is dropped

or damaged in any manner. Return

appliance to the nearest authorized

Cuisinart

service facility for examina-

tion, repair, mechanical or electrical

adjustment.

8. The use of attachments not recom-

mended by Cuisinart

may cause fire,

electric shock, or risk of injury.

9. Do not use outdoors or anywhere the

cord or mixer might come into contact

with water while in use.

10. To avoid possibility of mixer being

accidentally pulled off work area, which

could result in damage to the mixer or in

personal injury, do not let cord hang

over edge of table or counter.

11. To avoid damage to cord and possible

fire or electrocution hazard, do not let

cord contact hot surfaces, including

the stove.

12. The chef’s whisk should be used

without any other attachment.

13. This appliance is not intended for use by

persons (including children) with reduced

physical, sensory or mental capabilities,

or lack of experience and knowledge,

unless they have been

given supervision or instruction concern-

ing use of the appliance

by a person responsible for their safety.

14. Children should be supervised to ensure

that they do not play with the appliance.

SAVE THESE

INSTRUCTIONS

FOR HOUSEHOLD

USE ONLY

FEATURES

AND BENEFITS

220 Watts of Power

Powerful enough to easily cut through a

double batch of cookie dough or butter

right out of the refrigerator.

Maximum Comfort

Balanced to do more work for you. The

shape of the mixer allows maximum possi-

ble power and balance. Stress-free grip

provides unparalleled comfort and control,

even during extended mixing.

Automatic Feedback

No need for a power boost. An electronic

feedback mechanism automatically feeds in

extra power when needed. It assures that

the mixer will not bog down, even when

mixing heavy loads.

SmoothStart

When the mixer is turned on, the beaters

start spinning very slowly to prevent

ingredients from splattering.

Storage Case

Accessories fit into clear case and mixer

snaps on as a lid for compact storage.

Easy to Clean

The Power Advantage PLUS Hand Mixer

and storage case have a smooth, sealed

base; wipes clean instantly.

1. One-Step On/Off Switch

One-step power switch allows

you to turn mixer on and off in a

single operation.

2. LED Speed Display

Digital speed settings are easy to read.

3. One-Touch Speed Control

Allows you to change speeds quickly

while you are mixing.

4. Exclusive Rotating Swivel Cord

Unique swivel cord can be

positioned for comfortable right-

or left-handed use.

5. Heel Rest

Allows mixer to rest squarely on

countertop.

6. Beater Release Lever

Conveniently located for easy

ejection of beaters, whisk

or dough hooks.

7. Mixing Beaters

Extra-wide beaters allow for superior

mixing with faster aeration. Designed

without centre post to prevent ingredi-

ents from clogging up beaters. Beaters

are easy to clean and dishwasher safe.

8. Chef’s Whisk

Professional 4.5cm-diameter whisk

adds volume to whipped cream and

creates stiff, fine-textured egg whites.

Provides superior whipping and

aerating.

9. Dough Hooks

Great for preparing and kneading yeast

doughs such as pizza and breads. Easy

to clean and dishwasher safe.

10. Spatula

11. Storage Case

Compact, easy storage: Sturdy, see-

through case holds beaters, dough

hooks, whisk and spatula. Cord tucks

into case, and mixer snaps on top

to close.

12. BPA Free (not shown) All materials that

come in contact with food are BPA free.

11.

10.

USE AND CARE

Inserting Beaters and Dough Hooks

1. Unplug mixer and set the power switch

to the OFF position.

2. Insert beater with collar into the larger

hole. Push beater in until it clicks into

place. Insert the beater without collar

into the smaller hole. Push beater in

until it clicks into place.

Inserting Chef's Whisk

1. Turn off and unplug mixer.

2. Hold chef’s whisk at stem end, and

insert into either hole. Push whisk in

until it clicks. DO NOT PUSH WHISK

IN FROM WIRE END, AS YOU MAY

DAMAGE WIRES.

Turning Mixer On/Off

Plug mixer into outlet. Press On/Off switch

to turn mixer on. Mixer will immediately

begin to mix on Speed 1. To turn mixer off,

press On/Off switch again.

Attaching and Removing

Storage Case from Mixer

Place accessories in case, then tuck in the

mixer cord. Align the tab on the back of the

case with the bottom air vent in the back of

the mixer. Gently push down the front of the

mixer onto case to secure. To remove the

mixer from the case, hold case firmly, slight-

ly push toward the back of the mixer while

lifting mixer up from the front. Pull out the

mixer from tab in the back of the case.

Changing Speeds

Press the + button on the digital touchpad

to increase the speed. Press the - button to

decrease the speed.

Removing All Attachments

1. Press the OFF switch and unplug

from wall outlet. Lift the beater release

lever and remove the attachments from

the mixer.

Cleaning

1. Wash all attachments after each use in

hot, soapy water or in a dishwasher.

Wash storage case in hot soapy water

or top rack of dishwasher.

2. NEVER PUT THE MOTOR HOUSING

IN WATER OR OTHER LIQUID TO

CLEAN. Wipe it with a damp cloth or

sponge. Do not use abrasive cleansers,

which could scratch the surface.

NOTE: DO NOT USE THE

CUISINART

HAND MIXER WITH

NONSTICK COOKWARE.

QUICK REFERENCE GUIDE

Mixing Techniques

The Power Advantage PLUS Hand Mixer

should always be set on the lowest speed

when you start mixing.

NOTE: The chef’s whisk attachment

is used only for light whipping. For all

other mixing tasks, use the beaters or

dough hooks.

Speed 1

• Ultra-slow mixing to combine and

aerate dry ingredients without splatters

• Add nuts, chips, dried fruit to cookie

doughs/cake batters

• Fold delicate creams and egg whites

into batters

• Start mixing frostings

• Stir sauces/gravies

• Mix muffins/pancakes

• Start mixing/whipping liquids

Speed 2

• Cream cold (not frozen) butter and sugar

• Mash potatoes/squash

• Add dry ingredients to batters/doughs

Speed 3

• Start mixing cake mixes

• Add dry ingredients alternately with

liquid ingredients

• Start creaming softened butter and sugar

Collar

Larger

Hole

Speed 4

• Mix cookie dough

• Whip potatoes/squash

• Finish creaming softened butter and sugar

• Add eggs to batters/doughs

Speed 5

• Heavy cream cheese

• Finish beating butter cream frostings

Speed 6

• Whip cream

• Finish beating cake mixes

Speed 7

• Beat whole eggs/yolks

• Mix thick batters

• Add sugar to whipped egg whites

for meringues

Speed 8

• Beat egg yolks until thick and light

• Finish whipped cream

Speed 9

• Finish whipping egg whites

• Finish meringue

Mixing Tips

• Always read entire recipe and measure all

ingredients before beginning the mixing

process.

• For best results, do not measure flour

directly from the bag. Pour into a contain-

er or bowl, scoop out the flour and level

with the back of a knife or spatula. For

flour stored in a container, stir before

measuring.

• Eggs, butter and cream cheese combine

more thoroughly at room temperature.

• Remove butter for recipe from refrigerator

first and cut into 1cm pieces, then mea-

sure out remaining ingredients for recipe.

This will hasten the warming process. Do

not warm butter for baking in a microwave

unless instructed to do so. Microwaving

can melt butter; melted butter will change

the final product.

• The best cheesecakes are made when

the eggs and cream cheese are at a

similar room temperature. While the

Cuisinart

Power Advantage PLUS Hand

Mixer can easily mix cold cream cheese,

the trick is not to add too much air, which

can cause cracking.

• For best results, use heavy cream, cold

from the refrigerator, for whipped cream.

• Chocolate chips, nuts, raisins, etc. can be

added using speeds 1 or 2 of your hand

mixer.

• To separate eggs for any recipe, break

one at a time into a small bowl, gently

remove yolk, then transfer egg white to

spotlessly clean mixing bowl. If a yolk

breaks into the egg white, reserve that

egg for another use. Just a drop of egg

yolk will prevent the whites from whipping

properly.

• To achieve the highest volume of egg

whites, the mixing bowl and chef’s whisk

attachment or beaters must be spotlessly

clean and free of any fat, oil, etc. For best

results, use a spotlessly clean stainless

steel or glass mixing bowl. If available,

use a copper mixing bowl. (Plastic bowls

are not recommended for whipping egg

whites.) The presence of any trace

of fat or oil will prevent the egg whites

from increasing in volume. Wash bowl

and attachments thoroughly before

beginning again.

• Occasionally ingredients may stick to the

sides of the mixing bowl. When this

occurs, turn mixer off and scrape the

sides of the bowl with a rubber spatula.

Note: All recipes are mixed with beaters or

dough hooks unless recipe specifies using

chef’s whisk.

ABOUT THE RECIPES

NUTRITIONAL INFORMATION IS BASED

ON NUMBER OF SERVINGS INDICATED. IF

A RECIPE PRODUCES A RANGE OF SERV-

INGS, INFORMATION IS BASED ON THE

HIGHEST SERVING YIELD FOR THAT PAR-

TICULAR RECIPE.

WARRANTY

LIMITED THREE-YEAR

WARRANTY

This warranty is available to consumers only.

You are a consumer if you own a Cuisinart

Power Advantage PLUS 9-Speed Hand Mixer

that was purchased at retail for personal,

family or household use. Except as otherwise

required under applicable law, this warranty

is not available to retailers or other

commercial purchasers or owners.

We warrant that your Cuisinart

Power

Advantage PLUS 9-Speed Hand Mixer will

be free of defects in materials and

workmanship under normal home use for 3

years from the date of original purchase.

We suggest you complete and return the

enclosed product registration card promptly

to facilitate verification of the date of original

purchase. However, return of the product

registration card does not eliminate the need

for the consumer to maintain the original

proof of purchase in order to obtain the

warranty benefits. In the event that you do

not have proof of purchase date, the

purchase date for purposes of this warranty

will be the date of manufacture.

If your Cuisinart

Power Advantage PLUS

9-Speed Hand Mixer should prove to be

defective within the warranty period, we will

repair it, or if we think necessary, replace it.

To obtain warranty service, please register

your warranty online at www.cuisinart.com.au

Call toll-free

1800 808 971 (AUST), 0800 435 000 (NZ),

Write to

Cuisinart Australia

24 Salisbury Road

Asquith NSW 2077

Cuisinart New Zealand

44 Apollo Drive Mairangi Bay

Auckland New Zealand

This warranty expressly excludes any defects

or damages caused by accessories,

replacement parts, or repair service other

than those that have been authorized by

Cuisinart

This warranty does not cover any damage

caused by accident, misuse, shipment or

other than ordinary household use.

NOTE: For added protection and secure

handling of any Cuisinart

product that

is being returned, we recommend you

use a traceable, insured delivery service.

Cuisinart

cannot be held responsible

for in-transit damage or for packages

that are not delivered to us. Lost and/

or damaged products are not covered

under warranty. Please be sure to

include your return address,

daytime phone number, description

of the product defect, product model

number (located on bottom of product),

original date of purchase, and any other

information pertinent to the product’s

return.

Your Cuisinart

Power Advantage PLUS

9-Speed Hand Mixer has been

manufactured to the strictest specifica-

tions and has been designed for use

with the authorized accessories and

replacement parts.

BEFORE RETURNING YOUR CUISINART

PRODUCT

If you are experiencing problems with your

Cuisinart

product, we suggest that you

call our Cuisinart

Service Centre at 1800

808 971 (AUS) or 0800 435 000 (NZ) before

returning the product serviced. If servicing

is needed, a Representative can confirm

whether the product is under warranty and

direct you to the nearest service location.

Important: If the nonconforming product

is to be serviced by someone other than

Cuisinart

’s Authorized Service Centre,

please remind the servicer to call our

Consumer Service Centre at 1800 808 971

(AUS) or 0800 435 000 (NZ) to ensure that

the problem is properly diagnosed, the

product is serviced with the correct parts,

and the product is still under warranty.

Cuisinart

offers an extensive assortment of top quality products to make life in the

kitchen easier than ever. Try some of our other countertop appliances and

cookware, and Savor the Good Life.

www.cuisinart.com.au

N IB-11/003C

SAVOR THE GOOD LIFE

Coffeemakers

Food

Processors

Hand Blender

Wafflemakers

Blender

Ice Cream

Makers

Any trademarks or service marks of third parties used herein are

the trademarks or service marks of their respective owners.

Cuisinart

is a registered trademark of Cuisinart

150 Milford Road

East Windsor, NJ 08520

1-800-726-0190

Cuisinart Australia

24 Salisbury Road

Asquith NSW 2077

Cuisinart New Zealand

44 Apollo Drive Mairangi Bay

Auckland, New Zealand

Printed in China

NOTE:

Weights, Measures and Conversions

ºF=

9 X ºC

+ 32

ºC=

5(ºF - 32)

20º

30º

40º

50º

60º

70º

80º

90º

100º

110º230º

220º

210º

200º

190º

180º

170º

160º

150º

140º

130º

120º

110º

100º

90º

80º

70º

60º

50º

40º

30º

20º

10º

0º

Fahrenheit

Celsius

Temperature ºF / ºC

Length Metric

1 inch (in) = 2.54 cm

Capacity

1 quart (qt) = 0.95 L

1 cup = 250 ml

1 liquid ounce (oz) = 29.57 ml

Weight

1 pound (lb) = 450 g

1 ounce (oz) = 28.35 g

1 teaspoon sea or kosher salt

nonstick cooking spray

1. Put the warm water, molasses, and yeast

in a large mixing bowl. Stir to dissolve

yeast and let stand 5 to 10 minutes.

Mixture will foam and bubble – this

means the yeast is active and alive.

2. In a separate bowl, combine the whole

wheat and bread or all-purpose flours

with powdered milk, butter and salt.

3. Insert the dough hooks into the Cuisinart

Hand Mixer. Mix on speed 1 until smooth,

about 30 to 40 seconds. Running on

speeds 2 to 3, continue adding the

remaining flour mixture, ½ cup at a time,

mixing completely, about 30 to 40 sec-

onds, until no flour is visible after each

addition. The dough at first will be a

batter, and slowly as the flour is added

it will become a dough ball. After all the

flour mixture has been incorporated,

and the dough has formed a dough ball

that cleans the sides of the mixing bowl,

knead on speed 3 for an additional 2 to

3 minutes.

4. Lightly dust the dough with flour and

place in a resealable food storage bag.

Squeeze out the air and seal. Allow to

sit in a warm place until doubled in size,

about 1 to 1½ hours.

5. Lightly coat one 8x4x3-inch loaf pan with

unsalted butter or cooking spray. Punch

dough to deflate. Shape into loaf and

place in prepared pan. Cover and let rise

until nearly doubled.

6. About 15 minutes before baking, preheat

oven to 375°F. Place loaf in preheated

oven and bake for 35 to 40 minutes, until

bread is browned and sounds hollow

when tapped. Remove from loaf pan and

cool on a wire rack.

7. Bread slices best when allowed to cool

completely before cutting. If top of bread

is too crispy for your taste, brush with

butter for a softer crust.

Nutritional information per serving

(based on 10 servings):

Calories 150 (15% from fat) • carb. 28g • pro. 5g

• fat 3g • sat. fat 2g • chol. 5mg • sod. 230mg

• calc. 33mg • fiber 3g

GLUTEN FREE RYE BREAD

Makes one 1½ pound loaf

nonstick cooking spray

1½ cups reduced-fat milk, warm

(105°F to 110°F)

2¼ teaspoons yeast, active dry yeast

instant or bread machine

¾ teaspoon orange zest

1½ teaspoons kosher salt

1½ cups brown rice flour

⁄3 cup cornstarch

⁄3 cup potato starch

⁄3 cup sorghum flour

2 tablespoons quinoa flour

2 tablespoons firmly packed light

brown sugar

1½ tablespoons caraway seeds

2 teaspoons xanthan gum

½ teaspoon gelatin

3 tablespoons unsalted butter,

room temperature, cut into

½-inch cubes

2 large eggs, room temperature

¾ teaspoon cider vinegar

1. Preheat oven to 350°F. Lightly coat a

9x3-inch loaf pan with nonstick cooking

spray; reserve.

2. Put warm milk and yeast into a large

mixing bowl. Stir to dissolve yeast and

let stand 5 to 10 minutes. Mixture will

foam and bubble – this means the yeast

is active and alive.

3. In a separate bowl, combine the remain-

ing dry ingredients (the zest through the

gelatin in the list). Insert the mixing beat-

ers into the Cuisinart

Hand Mixer. Mix on

speeds 1 to 3 until fully combined. Add

to the milk/yeast mixture, along with the

butter, and mix until fully combined. While

running on speed 3, add the eggs, one

at a time, and the vinegar. Mix until fully

combined.

4. Pour batter into prepared pan. Bake in

preheated oven for 40 to 45 minutes, or

until a cake tester inserted into the bread

comes out mostly clean (a few crumbs is

ideal, indicating the bread is not dry).

5. Remove from loaf pan and cool on a wire

rack. Bread slices best when allowed to cool

completely before cutting.

Nutritional information per slice:

Calories 171 (26% from fat) • carb. 28g • pro. 5g

• fat 5g • sat. fat 2g • chol. 45mg • sod. 304mg

• calc. 67mg • fiber 2g

rise until nearly doubled, about 60 to 70

minutes.

6. About 15 minutes before baking, preheat

the oven to 425°F.

7. Dust the top of the loaf with flour. Using

a serrated knife cut a cross in the top of

the loaf, cutting about ¼ inch into the

loaf. Place the bread in the hot oven and

bake for 15 minutes. Lower the heat to

375°F and bake for an additional 20 min-

utes, until the bread is a rich brown and

sounds hollow when tapped.

8. Turn the oven off, slide the bread directly

onto the oven rack and let stand in the

closed, hot oven for 5 minutes to crisp

the bottom of the loaf. Transfer to a wire

rack to cool. Bread slices best when

allowed to cool completely before cutting.

*Using walnut oil will give a stronger walnut

flavor to this bread.

Nutritional information per serving:

Calories 149 (28% from fat) • carb. 24g • pro. 4g

• fat 5g • sat. fat 0g • chol. 0mg • sod. 234mg

• calc. 7mg • fiber 2g

PIZZA DOUGH/FOCACCIA

Makes about 1¾ pounds dough (enough

for four 9-inch pizza crusts, two 14-inch

crusts, four calzones or 1 jelly-roll pan/

16 servings of focaccia)

⁄3 cups warm water (105 to 110°F)

4 teaspoons active dry yeast

2 teaspoons granulated sugar

⁄3 cups unbleached bread or

all-purpose flour

1½ teaspoons sea or kosher salt

1½ teaspoons extra virgin olive oil

For focaccia:

1 tablespoon extra virgin olive oil

1 teaspoon dried rosemary

½ teaspoon sea or kosher salt

1. Put the warm water, yeast, and sugar

in a large mixing bowl. Stir to dissolve

the yeast and let stand for 5 to 10 min-

utes. Mixture will foam and bubble – this

means the yeast is active and alive.

2. In a separate bowl combine flour and

salt; reserve.

3. Add olive oil and ½ cup flour to the yeast

mixture. Insert the dough hooks into the

Cuisinart

Hand Mixer. Mix on speed 1

until smooth, about 30 to 40 seconds.

Running on speeds 2 to 3, continue add-

ing the remaining flour mixture, ½ cup at

a time, mixing completely, about 30 to

40 seconds, until no flour is visible after

each addition. The dough at first will be

a batter, and slowly as the flour is added

it will become a dough ball. After all the

flour mixture has been incorporated,

and the dough formed a dough ball that

cleans the sides of the mixing bowl,

knead on speed 3 for an additional 2 to 3

minutes.

4. Lightly dust the dough with flour and

place in a resealable food storage bag.

Squeeze out the air and seal. Let rise in a

warm place for about 45 minutes.

5. Place dough on a lightly floured surface

and punch down. Roll into desired crust

size(s) and place on baking pans lightly

sprayed with vegetable oil cooking spray.

6. For pizza, follow your own favorite pizza

recipe. For calzones, see page 9.

7. For focaccia, press dough into a lightly

greased jelly-roll pan and cover with

plastic wrap, allowing to rise for another

40 minutes. Preheat oven to 425°F for

15 minutes before baking. Brush a table-

spoon of olive oil on focaccia, sprinkle

with sea salt and rosemary. Bake for 18

to 20 minutes until golden.

Nutritional information per serving

(based on 16 servings):

Calories 90 (5% from fat) • carb. 19g • pro. 3g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 200mg

• calc. 1mg • fiber 1g

MOLASSES WHEAT BREAD

A hearty wheat bread lightly

flavored with molasses

Makes one loaf (about 1¼ pounds)

1 cup warm water (105 to 110°F)

¾ tablespoon molasses

1¼ teaspoons active dry yeast

2 cups whole-wheat flour

1 cup unbleached bread or

all-purpose flour

¼ cup nonfat dry powdered milk

2 tablespoons unsalted butter, at

room temperature

1¾ teaspoons sea salt

(may use kosher salt)

cornmeal for the baking sheet

1. Combine the olive oil and rosemary, let

stand 10 minutes or longer.

2. Put the yeast and warm water in a large

mixing bowl with a pinch of the flour. Stir

to dissolve yeast and let stand for 5 to 10

minutes. Mixture will foam and bubble –

this means the yeast is alive and active.

3. Put the flour and salt in a separate, small

mixing bowl.

4. Insert the dough hooks into the Cuisinart

Hand Mixer and add the olive oil and

rosemary mixture, with ½ cup of the flour,

to the yeast mixture. Using speeds 1 to

2, mix until smooth, about 30 to 40 sec-

onds. Continue adding the flour, ½ cup

at a time, mixing completely, about 30 to

40 seconds, until no flour is visible after

each addition. The dough at first will be a

batter, and slowly, as the flour is added,

the batter will form a dough ball that

cleans the sides of the mixing bowl. After

all the flour has been incorporated, knead

on speed 3 for about 2 minutes.

5. Dust dough ball lightly with flour and

place in a resealable food storage bag,

press out air and seal. Let rise in a warm,

draft-free place until doubled in size,

about 1 hour. Punch down and let rise

again for 1 hour (this second rise can be

skipped if pressed for time – but it adds

to the flavor and texture).

6. Punch dough to deflate and let rest 10

minutes. Lightly dust a baking sheet with

cornmeal. Divide dough into 12 equal

size pieces. Roll each piece of dough

on a work surface and shape into a ball.

Flatten slightly. Transfer to prepared bak-

ing pan and cover with plastic wrap. Let

rise at room temperature until almost

doubled, about 45 to 60 minutes.

7. Fifteen minutes before baking, preheat

the oven to 450°F. Uncover and bake at

450°F for 10 minutes. Reduce the heat

to 375°F and bake for an additional 10

to 15 minutes, until browned and hollow

sounding when tapped. Place on a wire

rack to cool.

Nutritional information per roll:

Calories 151 (28% from fat) • carb. 24g • pro. 4g

• fat 5g • sat. fat 1g • chol. 0mg • sod. 312mg

• calc. 2mg • fiber 1g

CRANBERRY WALNUT BREAD

A hearty bread that has a mix of both

whole-wheat and all-purpose flour

Makes one round loaf (about 1 pound 14

ounces, about 16 servings)

⁄3 cup warm water (105 to 110°F)

2 tablespoons plus 1 teaspoon pure

maple syrup

2¼ teaspoons active dry yeast

1¾ cups unbleached bread or all-

purpose flour

1½ cups whole-wheat flour

1¾ teaspoons sea or kosher salt

1½ tablespoons vegetable

or walnut oil*

⁄3 cup cold water

¾ cup chopped, toasted walnuts

½ cup dried cranberries

1. Put the warm water, maple syrup and

yeast into a large mixing bowl. Stir to dis-

solve yeast and let stand for 5 to 10 min-

utes. Mixture will bubble and foam – this

means the yeast is alive and active.

2. Put both flours and salt into a separate

bowl and stir to blend; reserve.

3. Insert the dough hooks into the Cuisinart

Hand Mixer. Add the oil and 1 cup of the

flour mixture to the yeast mixture. Using

speed 1, mix until smooth, about 30 sec-

onds. Add the walnuts and cranberries

and ½ cup of the remaining flour mixture,

and mix for 30 to 40 seconds, until the

flour is no longer visible. Continue adding

the remaining flour mixture, ½ cup at a

time, mixing completely, about 30 to 40

seconds, after each addition. The dough

at first will be a batter, and slowly, as the

flour is added, will form a dough ball that

will clean the sides of the bowl. After the

dough has formed a ball, knead on speed

3 for an additional 2 to 3 minutes.

4. Lightly dust the dough ball with flour

and place in a resealable food storage

bag. Squeeze out the air and seal. Allow

the dough to rise in a warm, draft-free

place until doubled in size, about 1 to 1½

hours.

5. After dough has doubled in size, punch

down to deflate and let rest for 5 min-

utes. Shape into a ball, pinching the

ends together on the underside. With the

dough ball cupped in your hands, roll,

seamed edged down, on the counter,

until the underside is smooth. Flatten

the ball into a 9-inch round and place

on a baking sheet dusted with flour and

cornmeal. Cover with plastic wrap and let

3. Mix in the melted chocolate. Scrape the

bowl to fully incorporate.

4. Allow frosting to cool slightly before

using.

*If you do not have a double boiler, put

chocolates into a heat-proof bowl placed

over a pot of simmering water.

Nutritional information per serving (2 tablespoons):

Calories 75 (66% from fat) • carb. 6g • pro. 0g

• fat 6g • sat. fat 4g • chol. 11mg • sod. 64mg

• calc.13mg • fiber 0g

CLASSIC WHIPPED CREAM

Makes about 2¼ cups

1 cup heavy cream, well chilled

¼ cup confectioners’ sugar, sifted

1 teaspoon pure vanilla extract

1. Put heavy cream into a large mixing bowl.

2. Insert the chef’s whisk into the Cuisinart

Hand Mixer. Start whipping cream on

speed 3, gradually increasing to speed 7

for about one minute so that the cream

has some body. Add the sifted sugar and

vanilla and continue to whip on speed 7

until cream holds stiff peaks, about 1½

minutes.

Variations:

Cocoa Whipped Cream: Add 1 tablespoon

of unsweetened cocoa to recipe above with

the sugar.

Grand Marnier: Add 3 tablespoons of Grand

Marnier to recipe above with the cream.

Nutritional analysis per ¼ cup:

Calories 103 (83% from fat) • carb. 4g • pro. 1g

• fat 10g • sat. fat 6g • chol. 36mg • sod. 10mg

• calc. 17mg • fiber 0g

CLASSIC CUISINART

WHITE BREAD

Spoil your family with homemade bread.

Makes one loaf (about 1½ pounds,

10 servings)

2¼ teaspoons active dry yeast

1 cup warm water (105 to 110°F)

1½ teaspoons granulated sugar

3 cups unbleached, all-purpose flour

2¼ tablespoons unsalted butter,

cut into 1-inch pieces

1 teaspoon sea or kosher salt

nonstick cooking spray or

unsalted butter, softened

1. Put the yeast, warm water and sugar

into a large mixing bowl. Stir to dissolve

the yeast and let stand for 5 to 10 min-

utes. Mixture will foam and bubble – this

means the yeast is active and alive.

2. Put the flour, butter and salt in a separate

mixing bowl; reserve.

3. Insert the dough hooks into the Cuisinart

Hand Mixer. Using speeds 1 to 2 add the

flour mixture ½ cup at a time to the yeast

mixture. Mix in each addition of flour well

before adding the next so that no flour

is visible in between. The dough at first

will be a batter, and slowly as the flour is

added, the batter will form a dough ball

and clean the sides of the mixing bowl.

After all of the flour has been incorpo-

rated, knead on speed 3 for about 2 min-

utes.

4. Dust the dough ball lightly with flour

and place in a resealable food storage

bag, pressing out any air before sealing.

Let rise in a warm, draft-free place until

doubled in size, about 1 hour.

5. Lightly coat one 8x4x3-inch loaf pan with

unsalted butter or cooking spray. Punch

dough to deflate. Shape into loaf and

place in prepared pan. Cover and let rise

until nearly doubled.

6. About 15 minutes before baking, preheat

oven to 400°F. Place loaf in preheated

oven and bake for 30 to 35 minutes, until

bread is browned and sounds hollow

when tapped. Remove from loaf pan and

cool on a wire rack.

7. Bread slices best when allowed to cool

completely before cutting. If top of bread

is too crispy for your taste, brush with

butter for a softer crust.

Nutritional information per serving

(based on 10 servings):

Calories 139 (19% from fat) • carb. 25g • pro. 3g

• fat 3g • sat. fat 2g • chol. 8mg • sod. 243mg

• calc. 6mg • fiber 1g

OLIVE OIL AND

ROSEMARY ROLLS

These rolls go well with dinner, but could

also be used as small sandwich rolls.

Makes 12 rolls

¼ cup flavorful extra-virgin olive oil

1½ tablespoons chopped,

fresh rosemary

2¼ teaspoons active dry yeast

1 cup warm water (105 to 110°F)

3¼ cups unbleached bread or

all-purpose flour

RICH CHOCOLATE FROSTING

Delicious rich frosting perfect for

a yellow or chocolate cake

Makes 3½ cups – enough to frost a two

layer 9-inch cake

5 ounces semi-sweet

chocolate, chopped

5 ounces milk chocolate, chopped

2 ounces bittersweet

chocolate, chopped

6 ounces unsalted butter, room tem-

perature and cut into cubes

2¼ cups confectioners’ sugar, sifted

1½ teaspoons pure vanilla extract

¼ teaspoon kosher salt

9 tablespoons sour cream

1. Put the chopped chocolates into a double

boiler* to melt; reserve and keep warm.

2. Once the chocolate has melted, put the

butter into a separate mixing bowl. Insert

the mixing beaters into the Cuisinart

Hand

Mixer. Mix the butter on low and add the

sugar ½ cup at a time until completely

incorporated. Mix in the vanilla and salt.

3. With the mixer running on speed 2 gradu-

ally add the melted chocolate until all is

incorporated.

4. Mix in the sour cream, one tablespoon at

a time. The frosting will look quite grainy.

Keep adding the sour cream and around

the 4th or 5th tablespoon the frosting will

come together and be quite smooth and

silky.

5. For best results, use the frosting the same

day, before refrigerating. Otherwise allow

frosting to come to room temperature

before using.

*If you do not have a double boiler, put

chocolates into a heat-proof bowl placed

over a pot of simmering water.

Nutritional information per serving (2 tablespoons):

Calories 179 (55% from fat) • carb. 20g • pro. 1g

• fat 11g • sat. fat 7g • chol. 21mg • sod. 28mg

• calc.18mg • fiber 1g

MARSHMALLOW FROSTING

Makes about 3 cups.

1 cup granulated sugar

⁄3 cup light corn syrup

2 large egg whites

¼ teaspoon cream of tartar

3 tablespoons warm water

1 teaspoon pure vanilla extract

1. Combine the sugar, corn syrup, egg

whites, cream of tartar, and the warm

water in a large mixing bowl. Insert the

chef’s whisk into the Cuisinart

Hand

Mixer. Beat on speed 3 gradually increas-

ing to speed 4 for about 1 minute, or until

fully combined and slightly thickened.

2. Put the mixing bowl over a pot of sim-

mering water set on medium heat. While

still using the hand mixer, beat starting on

speed 3 and gradually increasing to speed

7 for about 7 minutes, or until an instant

read thermometer registers 160°F.

3. Transfer the bowl to a towel set on a coun-

tertop. Add the vanilla and continue to mix

on speed 7 for another 2 to 3 minutes,

or until the frosting is thickened with stiff

peaks. The frosting should have a thick but

soft and fluffy marshmallow cream texture.

Note: While this frosting is best used right

away, it can be stored in an airtight con

tainer in the refrigerator overnight.

Nutritional analysis per serving (1 tablespoon):

Calories 24 (0% from fat) • carb. 6g • pro. 0g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg

• calc. 0mg • fiber 0g

CREAMY WHITE

CHOCOLATE FROSTING

A great frosting for any chocolate cake - we

also love it as a filling for the Marble Layer

cake (see page 17)

Makes 3 cups

6 ounces white chocolate, chopped

1 cup unsalted butter, room tempera-

ture, cut into tablespoons

2¼ cups confectioners’ sugar, sifted

½ teaspoon kosher salt

1½ teaspoons pure vanilla extract

4 tablespoons whole milk

1. Melt the chocolate in a double boiler*

reserve and keep warm.

2. Put the butter into a mixing bowl. Insert

the mixing beaters into the Cuisinart

Hand Mixer. Turn the mixer onto speed 2.

Mix the butter until it is creamed. Add the

sugar ½ cup at a time until all is incorpo-

rated. Mix in the salt and the vanilla. Mix

in the milk one tablespoon at a time until

desired consistency is achieved.

the liquids to the dry ingredients. Mix until

just combined.

4. Divide evenly among prepared muf-

fin cups and bake the cupcakes in the

middle of the preheated oven for 25 to 30

minutes, or until puffed and they spring

back to the touch. Let muffins cool in

pan on cooling rack for 5 to 10 minutes.

Unmold and continue to cool on rack.

5. While cupcakes are cooling, fill pastry

bag fitted with a star tip with the marsh-

mallow frosting. Once completely cool,

fill the cupcakes. Place star tip into the

lower center of the cupcake through the

top. Fill cupcake until the frosting slightly

bulges out of the top where it is being

filled. Spread any frosting that comes out

of the top of the cupcake with a spatula

Prepare Ganache Filling

6. Put heavy cream into saucepan and

place over medium heat. Heat cream

until it is barely simmering. While cream

is heating, place chopped chocolate into

a small mixing bowl. Once heated, pour

cream over chocolate and stir together

until chocolate is melted and smooth.

7. Dip the tops of the filled cupcakes in the

warm ganache. Refrigerate until set.

Nutritional information per cupcake:

Calories 193 (31% from fat) • carb. 32g • pro. 2g

• fat 7g • sat. fat 2g • chol. 28mg • sod. 213mg

• calc.6mg • fiber 1g

CHOCOLATE SWIRL

CHEESECAKE

Makes one 9-inch (spring form) cheese-

cake

1 spring form pan

1 tablespoon unsalted butter,

room temperature

Chocolate Cookie Crust:

30 chocolate wafer cookies,

finely ground

2 tablespoons granulated sugar

6 tablespoons unsalted butter,

melted and cooled to room tem-

perature

Filling:

3 packages (8-ounces each) cream

cheese, room temperature

1½ cups granulated sugar

¼ teaspoon sea salt

5 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup sour cream

4 ounces bittersweet chocolate,

melted and cooled slightly

1 tablespoon cocoa powder

1. Preheat oven to 325°F with the rack in

the middle of the oven. Place a rimmed

baking sheet on the rack; carefully fill it

with water. Butter a 9-inch spring form

pan; reserve.

2. Prepare the crust. Put cookie crumbs,

2 tablespoons sugar and melted butter

in a small mixing bowl. Insert the mixing

beaters into the Cuisinart

Hand Mixer.

Mix on speed 2 until the mixture comes

together. Pat crumb crust evenly into bot-

tom and sides of prepared spring form

pan. Reserve.

3. Prepare the cake. Cut each package

of cream cheese into 6 pieces and put

into a large mixing bowl. Mix cream

cheese on speed 4 until very smooth.

Scrape bowl and paddle with a large

rubber spatula and continue to beat on

Speed 2 while adding the sugar and salt.

Scrape bowl and beaters. Add eggs one

at a time, making sure each is incorpo-

rated into the batter before adding the

next. Mix in vanilla. Reduce to speed 2

and carefully mix in the sour cream in

three additions, being sure the batter is

homogenous. Reserve 1½ cups of the

filling. Pour the remaining filling into pre-

pared pan.

4. Stir the cocoa powder into melted choco-

late. Add the chocolate mixture to the

reserved filling; stir to combine. Pour on

top of the filling in the pan and use knife

or spatula to create a swirl design.

5. Put cake into the baking sheet in the pre-

heated oven. Add more water if any has

evaporated. Bake for 40 minutes, or until

cake is just set. Turn oven off and, with

door slightly ajar, leave cheesecake to

rest in oven for an additional hour.

6. Remove cheesecake and place on a

cooling rack. Once completely cool wrap

well with plastic and refrigerate for at

least 6 hours before serving.

Nutritional information per slice (based on 16 slices):

Calories 404 (60% from fat) • carb. 34g • pro. 7g

• fat 28g • sat. fat 17g • chol. 134mg • sod. 251mg

• calc. 56mg • fiber 1g

MARBLE LAYER CAKE

Makes two short 9-inch cakes

¾ cup plus 1 tablespoon unsalted

butter, room temperature, cut into

small cubes, divided

2 cups cake flour, not self rising

2 teaspoons baking powder

½ teaspoon table salt

1 cup granulated sugar

2 large eggs

2 large egg yolks

¼ cup vegetable oil

1 teaspoon pure vanilla extract

⁄3 cup sour cream

1 tablespoon unsweetened

cocoa powder

1. Preheat oven to 350°F. Using one table-

spoon of butter, grease two 9-inch round

cake pans and then cut a circle out of

parchment paper to fit the bottom of the

pan.

2. Put the flour, baking powder and salt into

a small bowl. Insert the mixing beaters

into the Cuisinart

Hand Mixer. Mix the

dry ingredients on speed 3 to thoroughly

sift. Put the eggs, egg yolks, vegetable oil

and vanilla extract together into a liquid

measuring cup.

3. Put the remaining butter into a large mix-

ing bowl and mix on speed 2 to cream.

Add the sugar and continue to mix on

speed 4 until butter and sugar are well

creamed and fluffy, about 2 minutes.

4. With the mixer on low, add the liquid mix

ture and then the sour cream gradually,

until incorporated. Mix in the dry ingredi-

ents in two additions until just incorpo-

rated.

5. Spoon batter evenly among the prepared

pans leaving about 1 cup of the batter in

the mixing bowl.

6. Add the cocoa powder to reserved bat-

ter and mix until incorporated. Spoon

chocolate swirl evenly between two pans

and cut into yellow batter with a knife or

spatula, creating a swirl design.

7. Bake in the middle of the oven for 25 to

30 minutes or until a cake tester comes

out clean.

8. Leave pans to rest on cooling racks for

15 minutes. Remove from pans but leave

until completely cool before frosting*.

*For frosting, we really like the combi-

nation of the Creamy White Chocolate

Frosting (page 20) between the two layers

and then the Rich Chocolate Frosting for

the outside of the cake. (page 19).

Nutritional information per serving:

Calories 280 (41% from fat) • carb. 37g • pro. 4g

• fat 13g • sat. fat 8g • chol. 100mg • sod. 160mg

• calc. 55mg • fiber 1g

FILLED CHOCOLATE

CUPCAKES

Makes 18 cupcakes

Cupcakes:

nonstick cooking spray

1¾ cups unbleached, all-purpose flour

1½ cups granulated sugar

¼ cup plus 2 tablespoons,

unsweetened cocoa powder

1½ teaspoons baking soda

¾ teaspoon table salt

1½ cups water

2 large eggs

⁄3 cup vegetable oil

1½ teaspoons pure vanilla extract

1½ teaspoons white vinegar

½ recipe Marshmallow Frosting,

(page 20.)

Ganache Icing:

4 ounces heavy cream

4 ounces semi-sweet or

bittersweet chocolate, chopped

Prepare the cupcakes:

1. Preheat the oven to 350°F. Coat 18 stan-

dard muffin cups well with nonstick cook-

ing spray. Reserve.

2. Put the flour, sugar, cocoa, baking soda,

and salt in a large mixing bowl. Insert the

mixing beaters into the Cuisinart

Hand

Mixer. Mix dry ingredients on speed 3 to

thoroughly sift.

3. In a small bowl, whisk the water with the

egg, vegetable oil, vanilla, and vinegar.

While mixing on low speed, slowly add

TRIPLE CHOCOLATE

BROWNIES

These rich, fudgy brownies are for

the true chocolate lovers.

Makes 24 brownies

nonstick cooking spray

1 cup unsalted butter

6 ounces unsweetened chocolate,

finely chopped

2 ounces bittersweet chocolate,

finely chopped

1 tablespoon cocoa powder

4 large eggs, room temperature

1 large egg yolk, room temperature

3 cups packed light brown sugar

2 teaspoons instant

espresso powder

2 teaspoons pure vanilla extract

¾ cup unbleached, all-purpose flour

¼ cup cake flour, not self-rising

1 teaspoon sea salt

¾ cup bittersweet chocolate chips

1. Preheat oven to 375°F. Coat a 13x9-inch

baking pan with nonstick cooking spray;

line with parchment or aluminum foil.

Reserve.

2. Add the butter and chocolates to a heat-

proof bowl and place over a pot of sim-

mering water. Once both are completely

melted, stir in the cocoa powder and

set aside to cool to room temperature.

Reserve.

3. Put the eggs and yolk in a medium-large

mixing bowl. Insert the mixing beaters

into the Cuisinart

Hand Mixer. Mix the

eggs and egg yolk on speed 4 until light-

ened, about 30 seconds. Add the brown

sugar and beat on speeds 5 to 6 until

light and thickened, another 1 to 2 min-

utes. Add instant espresso and vanilla;

beat until well combined. Stir the flours

and salt together and then into the choc-

olate mixture. Add the chocolate/flour

mixture to the egg/sugars mixture and

mix on speed 1 until just incorporated.

With the mixer running, add the chocolate

chips.

4. Pour into prepared pan. Bake for about

45 to 50 minutes, or until edges are dry.

Cool completely before cutting.

Nutritional information per brownie:

Calories 270 (48% from fat) • carb. 35g • pro. 3g

• fat 16g • sat. fat 9g • chol. 64mg • sod. 102mg

• calc. 15mg • fiber 2g

BLONDE BROWNIES

Makes 24 brownies

nonstick cooking spray

2 cups unbleached, all-purpose flour

1½ teaspoons table salt

½ teaspoon ground cinnamon

cup unsalted butter, cubed and

at room temperature

½ cup granulated sugar

1 cup packed light brown sugar

3 large eggs at room temperature

1 tablespoon pure vanilla extract

1½ cups bittersweet chocolate

chopped

1 cup white chocolate chips

cup walnuts

1. Preheat oven to 350°F. Coat a 13x9-inch

baking pan with nonstick cooking spray;

line with parchment or aluminum foil.

Reserve.

2. In a small bowl, combine the flour, salt

and cinnamon. Insert the mixing beaters

into the Cuisinart

Hand Mixer. Mix on

speed 1 for about 20 seconds, or until

fully combined. Reserve.

3. Put the butter into a medium-large mixing

bowl. Using the hand mixer on speed 3,

beat until lightened, about 30 seconds.

Gradually add both sugars and beat

on speed 4 until lightened, another 30

seconds to 1 minute. Reduce to speed

3 and, with the mixer running, add the

eggs, one at a time, and the vanilla; mix

until well combined. Reduce to speed 1

and slowly add the dry ingredients. Once

almost fully mixed, add the chopped

chocolate, chocolate chips and nuts.

4. Pour into prepared pan. Bake for about

30 to 35 minutes, or until top is just start-

ing to crack. The brownies should be fully

cooled before cutting.

Nutritional information per brownie:

Calories 320 (48% from fat) • carb. 39g • pro. 3g

• fat 18g • sat. fat 10g • chol. 45mg • sod. 150mg

• calc. 10mg • fiber 1g

LEMON LIME SUGAR COOKIES

Makes about 3½ dozen cookies

⁄3 cups unbleached, all-purpose flour

1 teaspoon baking soda

1 teaspoon sea salt

½ teaspoon ground cinnamon

1 cup unsalted butter, melted and

cooled to room temperature

1 cup granulated sugar

½ cup packed light brown sugar

2 teaspoons lemon zest

3 large eggs

½ tablespoon pure vanilla extract

½ tablespoon fresh lime juice

½ cup sanding sugar or

decorating sugar

1. Preheat oven to 325°F.

2. In a small bowl, combine the flour,

baking soda, salt and cinnamon. Insert

the mixing beaters into the Cuisinart

Hand Mixer. Mix on speed 1 for about 20

seconds, or until fully combined. Reserve.

3. Put the butter, sugars and zest in a

medium-large mixing bowl. Mix on speed

3 until light and very creamy, about 2

minutes, increasing to speed 4 halfway

through. Reduce to speed 3 and with the

mixer running, add the eggs, one at a

time. Mix until fully incorporated. Add the

vanilla and lime juice. Reduce to speed 2

and add the dry ingredients. Mix until just

combined. Cover bowl with plastic wrap

and chill for at least 40 minutes.

4. Using a 2-tablespoon scoop, measure

dough and place on an ungreased or

parchment-lined cookie sheet. Roll each

into a smooth ball and then dip into the

sanding sugar. Press down to slightly flat

ten and then sprinkle some more of the

sanding sugar on top.

5. Bake in preheated oven until lightly

golden, about 15 minutes. Cool on wire

rack. Repeat with remaining dough. It is

recommended to store the cookie dough

in the refrigerator until ready to use.

Nutritional information per cookie:

Calories 121 (37% from fat) • carb. 18g • pro. 2g

• fat 5g • sat. fat 3g • chol. 28mg • sod. 90mg

• calc. 3mg • fiber 1g

SNICKERDOODLES

A favorite of both the young and old,

these are sure to disappear quickly.

Makes about 3 dozen cookies

2¾ cups unbleached, all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

¼ teaspoon sea salt

1 cup unsalted butter, cubed and at

room temperature

1½ cups granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

½ cup cinnamon sugar

1. Preheat oven to 350°F.

2. In a small bowl, combine the flour, cream

of tartar, baking soda and salt. Insert the

mixing beaters into the Cuisinart

Hand

Mixer. Mix on speed 1 for about 20 sec-

onds, or until fully combined. Reserve.

3. Put the butter in a medium-large mixing

bowl. Mix on speed 3 until lightened,

about 1 minute. With the mixer still run-

ning, gradually add the sugar. Mix until

very creamy, about 2 minutes, increasing

to speed 4 halfway through. Reduce to

speed 3. With the mixer running, add the

eggs, one at a time and the vanilla. Mix

until fully incorporated. Reduce to speed

2 and add the dry ingredients. Mix until

just combined.

4. Using a 2-tablespoon scoop, measure

dough and place on an ungreased or

parchment-lined cookie sheet. Roll each

into a smooth ball and then dip into the

cinnamon sugar. Press down to slightly

flatten and then sprinkle some more of

the cinnamon sugar on top.

5. Bake in preheated oven until lightly gold-

en, about 10 to 15 minutes. Cool on wire

rack. Repeat with remaining dough. It is

recommended to store the cookie dough

in the refrigerator until ready to use.

Nutritional information per cookie:

Calories 123 (40% from fat) • carb. 17g • pro. 1g

• fat 5g • sat. fat 3g • chol. 25mg • sod. 56mg

• calc. 5mg • fiber 0g

ORANGE SHORTBREAD

Makes about 125 one-inch sandwich cookies

¾ cup unsalted butter, room

temperature and cut into cubes

½ cup confectioners’ sugar, sifted

1¼ teaspoons orange zest

½ tablespoon pure vanilla extract

⁄3 cups unbleached, all-purpose flour

plus more for dusting

¼ teaspoon sea salt

1. Preheat oven to 350˚F. Line two baking

sheets with parchment paper.

2. Put butter in a large mixing bowl. Insert

the mixing beaters into the Cuisinart

Hand Mixer. Mix on speeds 1 to 4 until

creamy. Turn to speed 1 and add the

confectioners’ sugar and zest. Once

combined add the vanilla and mix until

combined.

3. Reduce to speed 2 and add the flour and

salt. Mix until fully combined, about 40 to

45 seconds.

4. Divide dough in half and wrap each well

in plastic wrap. Chill for at least two

hours.

5. Lightly flour work surface. Roll each

dough out to ¼-inch thick. Cut into

desired shapes and place on prepared

pans.

6. Bake in preheated oven until lightly

browned around the edges, about 20

minutes.

Nutritional information per cookie:

Calories 17 (56% from fat) • carb. 2g • pro. 0g

• fat 1g • sat. fat 1g • chol. 3mg • sod. 4mg

• calc. 0mg • fiber 0g

CHOCOLATE CHUNK COOKIES

The chunks of bittersweet chocolate make

these crispy cookies quite decadent.

Makes about 3 dozen cookies

1½ cups unbleached, all-purpose flour

1 cup cake flour, not self-rising

½ teaspoon baking soda

2 teaspoons sea salt

¾ cup unsalted butter, melted and

cooled to room temperature

½ cup granulated sugar

1½ cups packed light brown sugar

2 large eggs, room temperature

1½ teaspoons pure vanilla extract

10 ounces bittersweet (or semisweet)

chocolate, broken into ½-inch

pieces (about 2¼ cups)

1 cup walnuts, toasted and chopped

1. Preheat oven to 350°F.

2. In a small bowl, combine the flours,

baking soda, and salt. Insert the mixing

beaters into the Cuisinart

Hand Mixer.

Mix on speed 1 until just combined,

about 20 seconds. Reserve.

3. Put the butter and sugars in a medium-

large mixing bowl. Mix on speed 3 until

light, about 2 minutes, increasing to

speed 4 halfway through. With the mixer

running, add the eggs, one at a time. Mix

until fully incorporated, about 2 minutes.

Add the vanilla. Reduce to speed 3 and

add the dry ingredients. Once almost fully

combined, add the chips and nuts.

4. Using a 2-tablespoon scoop, measure

dough and place on an ungreased or

parchment-lined cookie sheet. Bake in

preheated oven until lightly golden, about

12 to 15 minutes. Cool on wire rack.

Repeat with remaining dough. It is rec-

ommended to store the cookie dough in

the refrigerator until ready to use.

Nutritional information per cookie:

Calories 170 (47% from fat) • carb. 22g • pro. 2g

• fat 9g • sat. fat 4g • chol. 22mg • sod. 151mg

• calc. 5mg • fiber 1g

4. Evenly scoop, or pipe, the filling into each

white. Sprinkle with paprika before serv-

ing.

Nutritional information per serving:

Calories 54 (70% from fat) • carb. 1g • pro. 3g

• fat 4g • sat. fat 1g • chol. 108mg • sod. 144mg

• calc. 15mg • fiber 0g

CREAMY AVOCADO DRESSING

Makes about 2-½ cups

1 large ripe avocado

2 tablespoons fresh lemon juice

½ cup mayonnaise, reduced fat

½ cup sour cream

½ cup buttermilk

¼ cup chopped parsley

1 tablespoon chopped mint

1 tablespoon chopped dill

3 small green onions, chopped

¼ teaspoon kosher salt

¼ teaspoon freshly ground black

pepper

1. Scoop avocado into a medium mixing

bowl. Insert the mixing beaters into the

Cuisinart

Hand Mixer. Mix on speed 1

and slowly increase to speed 3 to mash.

Once mashed, add the remaining ingre-

dients in order listed beginning with the

lemon juice and finishing with the spices.

Dressing should be smooth and creamy.

2. Taste and adjust seasoning accordingly.

Nutritional information per ¼ cup serving:

Calories 70 (87% from fat) • carb. 2g • pro. 0g

• fat 7g • sat. fat 2g • chol. 5mg • sod. 65mg

• calc.16mg • fiber 1g

CREAMY BLUE

CHEESE DRESSING

This version is much lower in fat than

traditional blue cheese dressings. Try it

as a dip for celery the next time you

serve buffalo-style wings.

Makes about 2 cups dressing.

1 garlic clove, peeled and chopped

½ ounce shallot, peeled and

chopped

1 cup nonfat yogurt

½ cup buttermilk

⁄3 cup mayonnaise, reduced fat

¾ teaspoon dry mustard

½ teaspoon Worcestershire sauce

¼ teaspoon white pepper

3 ounces crumbled blue cheese

dash Tabasco

or other

hot sauce – to taste

1. Insert the mixing beaters into the

Cuisinart

Hand Mixer. Put all ingredients

into a mixing bowl and mix together on

speed 3 for about 45 seconds to 1 min-

ute until completely homogenous.

2. Taste and adjust seasoning accordingly.

Let stand for 30 minutes before using to

allow flavors to develop. Cover and refrig-

erate all unused portions. Dressing will

keep for 1 week.

Nutritional information per serving (4 teaspoons):

Calories 27 (54% from fat) • carb. 1g • pro. 1g

• fat 1g • sat. fat 0g • chol. 2mg • sod. 47mg

• calc. 29mg • fiber 0g

PARMESAN PEPPERCORN DIP

This dressing is not only good on salads,

but is a perfect spread for sandwiches,

from smoked turkey to roast beef. It can

easily be used as a dip for vegetables or

even served alongside roasted meats.

Makes 1¼ cups

½ cup mayonnaise, reduced fat

½ cup sour cream, reduced fat

½ cup Parmigiano Reggiano

cheese, finely grated

1 teaspoon crushed black

peppercorns

1 tablespoon fresh basil, chopped

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1 tablespoon finely chopped fresh

parsley

½ tablespoon finely chopped shallot

½ teaspoon fresh lemon juice

¼ teaspoon kosher salt

1. Insert mixing beaters into the Cuisinart

Hand Mixer. Put all ingredients in a medi-

um mixing bowl and mix on speed 2 until

thoroughly combined, about 40 seconds.

Nutritional information per serving (2 tablespoons):

Calories 61 (65% from fat) • carb. 3g • pro. 2g

• fat 4g • sat. fat 1g • chol. 8mg • sod. 169mg

• calc. 66mg • fiber 0g

SAVORY CHEESE BISCOTTI

Makes about 6 dozen

2½ cups unbleached, all-purpose

flour, plus more for dusting

2 teaspoons coarsely ground pep-

percorns (rainbow peppercorns

make an excellent choice)

½ teaspoon baking powder

½ teaspoon sea salt

⁄3 cup finely grated Parmesan

1 cup unsalted butter, cubed and at

room temperature

3 large eggs, room temperature

½ cup whole milk, room temperature

1 large egg (for egg wash),

well beaten

1. Preheat oven to 350°F. Line two baking

sheets with parchment paper.

2. Put the flour, pepper, baking powder,

salt and Parmesan in a small mixing

bowl. Insert the mixing beaters into the

Cuisinart

Hand Mixer. Mix on speed 1

until just combined, about 20 seconds.

Reserve.

3. Put the butter into a large mixing bowl.

Mix on speeds 3 to 4 until creamy. Add

the eggs, one at a time, until fully com-

bined. Reduce the mixer to speed 1 add

one third of the dry ingredients. Once

almost fully mixed in, add half of the milk.

Repeat, ending with the last third of the

dry mixture.

4. Place dough onto a lightly floured surface

and divide into four equal pieces. Using

floured hands, form each into a 12-inch-

x-2-inch log (about ¾-inch high). Transfer

to 2 parchment-lined baking sheets, leav

ing about 2 to 3 inches between each

log.

5. Using a pastry brush, lightly brush the

top of each log with the beaten egg.

6. Bake in preheated oven until lightly

browned and firm, about 30 minutes.

Remove and cool slightly.

7. Reduce oven to 325˚F.

8. Carefully transfer one log to a large cut-

ting board. Using a serrated knife, cut

each log on the diagonal into ½-inch

thick slices. Repeat with remaining logs.

Transfer slices to the cookie sheets, cut

side up, until golden and crisp, about 30

minutes, flipping half-way through baking

time.

9. Serve immediately.

Nutritional information per biscotti:

Calories 42 (61% from fat) • carb. 3g • pro. 1g

• fat 3g • sat. fat 2g • chol. 16mg • sod. 27mg

• calc. 8mg • fiber 0g

DEVILED EGGS

The quintessential hors d’oeuvre –

with a party-ready look.

Makes 24 servings

nonstick cooking spray

12 large hard-boiled eggs, warm

½ cup mayonnaise

1½ teaspoons Dijon-style mustard

1½ teaspoons fresh lemon juice

1 teaspoon Worcestershire sauce

2 tablespoons capers, drained

½ teaspoon kosher salt

¼ teaspoon freshly ground

black pepper

paprika for garnish

Preheat oven to 350°F. Coat a 13 x 9-inch

baking pan with nonstick cooking spray;

line with parchment. Reserve.

1. Peel the cooked eggs and carefully slice

in half. Place the egg white halves on a

clean work surface.

2. Remove yolks and put them into a large

mixing bowl. Insert the mixing beaters

into the Cuisinart

Hand Mixer. Mix on

speeds 2 to 4 until smooth, about 1 min-

ute.

3. Add the remaining ingredients, except

for the paprika. Mix on speed 3 until fully

combined. Taste and adjust seasoning

accordingly.

9. Serve immediately.

Nutritional information per serving:

Calories 208 (64% from fat) • carb. 9g • pro. 9g

• fat 15g • sat. fat 8g • chol. 167mg • sod. 416mg

• calc.175mg • fiber 1g

BACON AND GRUYÈRE

SOUFFLÉ

Soufflés are not difficult, but require

attention. This recipe is easy enough

for those new to cooking.

Makes 8 servings

4 tablespoons unsalted butter,

softened and divided

¼ cup grated Parmesan

¼ pound bacon, cut crosswise

into

⁄3-inch strips

3 tablespoons unbleached,

all-purpose flour

⁄8 teaspoon sea salt

¼ teaspoon freshly ground

black pepper

pinch ground nutmeg

¾ cup whole milk

¼ cup dry white wine

3 large egg yolks, lightly beaten

1 cup shredded Gruyère, plus 2

tablespoons for topping soufflé

5 large egg whites,

room temperature

¼ teaspoon cream of tartar

1. Preheat oven to 400°F with the rack in

the middle position.

2. Generously butter a 2-quart (8-cup) souf-

flé dish with 1 tablespoon of the softened

butter. Add Parmesan to evenly coat bot-

tom and sides of dish. Wipe the rim of

the dish with a clean towel to ensure that

no butter or cheese is on it; reserve.

3. In a medium skillet set over medium-high

heat, sauté the bacon to desired done-

ness. Reserve.

4. Melt the remaining butter in a medium

saucepan set over medium-low heat. Stir

in flour, pinch of salt, pepper and nutmeg

over heat for about 3 to 4 minutes to

cook off any raw flour taste. Insert the

mixing beaters into the Cuisinart

Hand

Mixer. Mix on the speed 2; mix the but-

ter/flour mixture directly in the pan while

slowly adding the milk. Cook until thick-

ened, about 4 minutes.

5. Once all the milk is added, continue to

cook and whisk until thickened, another 2

to 3 minutes. Whisk in the wine, gradually

increasing speed to 4 until a smooth and

homogenous consistency is achieved.

Continue to whisk, cooking an additional

3 to 5 minutes. Remove saucepan from

heat and allow to cool slightly.

6. Put the yolks in a large mixing bowl.

Slowly spoon a small amount of the milk

mixture to the yolks while simultaneously

mixing on speed 1. Continue mixing in

the remaining mixture,

⁄

at a time until

combined; stir in the cheese and reserved

bacon; reserve.

7. Put the egg whites in a large mixing

bowl. Replace the beaters in the hand

mixer with the chef’s whisk. Starting on

speed 1, begin to whip them. After 1 to 2

minutes, once the whites begin to show

some bubbles around the edges, gradu-

ally raise to speed 3, mixing for at least

30 seconds on each speed. Once the

whites begin to foam, add the remaining

salt and the cream of tartar. Gradually

increase the speed to 7, not raising it too

fast or the egg whites will get lumpy, until

medium-stiff peaks are achieved.

8. Using a large spatula, stir about ½ cup of

the egg whites into the egg yolk/cheese

mixture. Very carefully, fold in the remain-

ing whites. Transfer mixer to the prepared

soufflé dish. Gently smooth the top to

ensure an even rise.

9. Put the soufflé in the preheated oven.

Once the oven door has closed, immedi-

ately turn the temperature down to 375°F.

Bake until soufflé has risen 2 to 3 inches

above the sides of the dish and the top is

a nice dark golden color; this should take

30 to 35 minutes.

10. Serve immediately.

Nutritional information per serving:

Calories 252 (72% from fat) • carb. 4g • pro. 12g

• fat 20g • sat. fat 10g • chol. 126mg • sod. 283mg

• calc. 228mg • fiber 0g

4. Insert mixing beaters into the Cuisinart

Hand Mixer. Begin mixing on speed 1 and

increase to speed 4 to thoroughly mix all

of the potatoes until smooth. Once pota-

toes are well mixed, mix in 3 tablespoons

of the butter on speed 1. Once butter

is mixed in, add the milk continuing on

speed 1. Add the goat cheese, salt and

pepper. When all is mixed in, add the

chopped scallions and 2 tablespoons of

the chives. Taste and adjust seasoning

accordingly.

5. Generously fill the potato shells with

potato mixture. (Potatoes may be pre-

pared a day ahead to this point – cover

and refrigerate.) Arrange potatoes on a

baking tray lined with aluminum foil. Melt

remaining teaspoon of butter and drizzle

on potatoes. Bake for 35 to 45 minutes

(add 5 to 10 minutes to baking time if

potatoes were prepared ahead and refrig-

erated), until potatoes are hot and golden

on the tops. Sprinkle hot potatoes with

remaining tablespoon of chopped chives

to serve.

Nutritional information per serving:

Calories 300 (41% from fat) • carb. 35g • pro. 9g

• fat 14g • sat. fat 9g • chol. 35mg • sod. 770mg

• calc. 92mg • fiber 3g

SPINACH AND FETA SOUFFLÉ

Makes 8 servings

6 tablespoons unsalted butter,

divided

½ cup Parmesan, grated, divided

5 large eggs

½ cup unbleached, all-purpose flour

1½ cups whole milk

3 ounces feta

¼ teaspoon plus one pinch sea salt

¼ teaspoon freshly ground black

pepper

⁄8 teaspoon freshly ground nutmeg

¼ teaspoon lemon zest

4 cups well-packed, fresh spinach

¼ teaspoon cream of tartar

1. Preheat oven to 350°F with the rack in

the middle position.

2. Generously butter a 2-quart (8-cup) souf-

flé dish thoroughly with 1 tablespoon of

the butter. Sprinkle ¼ cup of Parmesan

in the dish so that bottom and sides are

coated. Shake out any excess. Wipe

the rim of the dish with a paper towel to

ensure that no butter or cheese is on it;

reserve.

3. Separate eggs, placing each in separate

large mixing bowls. Break yolks up by

quickly stirring with a fork. Reserve both.

4. Place the remaining butter in a saucepan

over medium low heat. Once butter is

melted, stir flour into pan. Stir together

over heat for about 3 to 4 minutes in

order to cook off any raw flour taste.

Insert the mixing beaters into the

Cuisinart

Hand Mixer, and using speeds

2 to 3 mix the butter/flour mixture directly

in the pan while slowly adding the milk.

Once all the milk is added, continue

mixing, increasing speed to 4 until a

smooth and homogenous consistency is

achieved. Once mixture is smooth, beat

in remaining Parmesan, feta, ¼ teaspoon

salt, pepper, nutmeg and lemon zest.

5. Spoon a small amount of the milk mixture

to the yolks while simultaneously mix-

ing on speed 1. Continue mixing in the

remaining mixture, one third at a time.

Stir in the spinach; reserve.

6. Replace the beaters in the hand mixer

with the chef’s whisk. Starting on speed

1, begin to whip the egg whites. After 1

to 2 minutes, once the whites begin to

show some bubbles around the edges,

gradually raise to speed 3, mixing for at

least 30 seconds on each speed. Once

the whites begin to foam, add the remain-

ing salt and the cream of tartar. Gradually

increase the speed to 7, not raising it too

fast or the egg whites will get lumpy, until

medium-stiff peaks are achieved.

7. Mix ½ cup of the egg whites into the

spinach mixture until evenly combined.

Continue by carefully folding in egg

whites with a large rubber spatula. Fold

just until combined.

8. Pour mixture into prepared dish and gen-

tly smooth the top to ensure an even rise.

Bake in the middle of preheated oven

until golden and just set, about 45 to 50

minutes.

MASHED MAPLE SWEET

POTATOES

Makes 6 cups

3 pounds sweet potatoes or yams

2 teaspoons sea salt, divided

4 tablespoons unsalted butter

4 tablespoons orange juice

5 tablespoons maple syrup

½ teaspoon cinnamon

⁄8 teaspoon freshly ground nutmeg

1. Peel potatoes and cut into 1-inch pieces.

Put potatoes in a medium-large stockpot

and cover with water by 2 inches. Add 1

teaspoon of the salt to the pot and place

over medium high heat. Bring water to a

boil and allow potatoes to simmer until

very tender.

2. Drain water well and put potatoes back

in stockpot. Insert the mixing beaters

into the Cuisinart

Hand Mixer. Mash the

potatoes directly in pot starting on speed

1. Increase speed gradually to speed 4

until potatoes are thoroughly mashed and

smooth. Mix in the butter, juice, syrup,

remaining salt, cinnamon, and nutmeg,

using speed 4, until ingredients are com-

pletely incorporated.

3. Taste and adjust seasoning accordingly.

Serve immediately.

Nutritional information per ½-cup serving:

Calories 192 (18% from fat) • carb. 38g • pro. 2g

• fat 4g • sat. fat 2g • chol. 10mg • sod. 189mg

• calc. 26mg • fiber 5g

CELERY ROOT AND

POTATO PURÉE

A delicious alternative to mashed potatoes

– perfect with slow-braised dishes.

Makes about 8 cups

2½ pounds celery root

2 pounds Yukon Gold potatoes

2 garlic cloves

1¾ teaspoons kosher salt, divided

4 tablespoons unsalted butter

¼ cup milk

½ teaspoon freshly ground

black pepper

1. Peel both the celery root and potatoes

and cut into 1-inch cubes. Put them and

garlic cloves in a 6-quart stockpot and

cover with water by 2 inches. Add 1 tea-

spoon of salt to the pot and place over

medium high heat. Bring water to a boil

and allow to simmer until very tender.

2. Drain water well and put vegetables back

in stockpot. Insert the mixing beaters into

the Cuisinart

Hand Mixer. Mix directly in

pot starting on speed 1. Increase speed

gradually to speed 4 until thoroughly

mashed. Add butter, milk, remaining salt,

and pepper. Mix well until all ingredients

are completely incorporated.

3. Taste and adjust seasoning accordingly.

Nutritional information per ½-cup serving:

Calories 98 (27% from fat) • carb. 16g • pro. 3g

• fat 3g • sat. fat 2g • chol. 8mg • sod. 178mg

• calc. 49mg • fiber 3g

GOAT CHEESE AND GREEN

ONION TWICE BAKED

POTATOES

Makes 4 servings

4 russet or baking potatoes, about

10 to 12 ounces each

1 teaspoon olive oil, divided

3 tablespoons plus 1 teaspoon

unsalted butter

½ cup whole milk, may use lowfat

3 ounces soft goat cheese or chèvre

1 teaspoon kosher salt

¼ teaspoon freshly ground black

pepper

¼ cup chopped scallions

3 tablespoons chopped chives,

divided

1. Preheat oven to 400°F. Scrub potatoes

and dry well. Prick randomly with the

tines of a fork or point of a sharp knife.

Rub each with ¼ teaspoon olive oil.

2. Place potatoes directly on the rack and

bake for 1 hour, until skins are slightly

crispy and interiors are soft and easily

pierced with a knife. Remove the pota-

toes from the oven and lower the tem-

perature to 375°F.

3. When cool enough to handle, horizon-

tally cut off top quarter of each potato

and scoop out cooked potato, leaving a

¼-inch thick potato shell. Put scooped

potato insides in the mixing bowl and

reserve potato shells.

SPINACH MANICOTTI

Makes 10 manicotti

Filling:

1 teaspoon extra virgin olive oil

½ cup chopped onion

1½ cups whole-milk ricotta

1 large egg, beaten

¼ teaspoon sea salt

¼ teaspoon freshly ground black

pepper

1 cup defrosted, packed,

chopped spinach, well drained

(from one 10-ounce package)

¼ cup basil, thinly sliced

Shells:

1 cup unbleached, all-purpose flour

pinch table salt

1 cup whole milk, room temperature

2 large eggs, beaten,

room temperature

2 cups marinara sauce, divided,

store-bought or home-made

½ cup grated Parmesan or

Pecorino Romano

1. Preheat oven to 350°F.

2. Put the olive oil in an 8-inch skillet over

medium-low heat. Once the oil is hot

and shimmering, add the onion. Sauté

until translucent and softened, about 6

to 8 minutes. Remove from pan to cool;

reserve. Note: do not clean pan.

3. In a large bowl, combine the ricotta, egg,

salt, pepper, spinach and basil. Insert the

mixing beaters into the Cuisinart

Hand

Mixer. Mix on speeds 2 to 4 to fully com-

bine. Add the cooled onions and mix until

just combined. Reserve.

4. Return the skillet to the burner and pre

heat over medium heat for 5 minutes.

While pan is preheating, prepare the

manicotti shell batter. Put the flour and

salt in a medium bowl. Using the hand

mixer fitted with the chef’s whisk, mix

in the milk and eggs to the bowl, using

speeds 1 to 5, until completely smooth.

5. Add a scant ¼ cup of batter to the pre-

heated pan. Working very quickly, move

the batter around so it just coats the

bottom. You want the pan to be coated

thinly and evenly. If the batter seems too

thick, then add an extra tablespoon of

milk to the batter. After about 1½ to 2

minutes, or until the shell is set but NOT

browned, remove the shell with the help

of a heatproof spatula. Reserve on a

plate. Continue with the remaining bat-

ter, layering wax paper or parchment in

between each shell.

6. Once all of the shells are prepared,

assemble the manicotti. Spread 1 cup of

the sauce on the bottom of a 13-x9-inch

baking pan. Add a heaping ¼ cup of fill-

ing down the center of each shell. Fold

over each side and lay on top of sauce

in the pan. Repeat with remaining shells

and filling. Spread remaining sauce over

the top of the manicotti and top with the

cheese.

7. Place pan into preheated oven. Bake

about 25 minutes, or until sauce is fully

simmering and the internal temperature of

the manicotti is 170°F.

Nutritional information per 2 manicotti:

Calories 375 (38% from fat) • carb. 37g • pro. 21g

• fat 16g • sat. fat 8g • chol. 166mg • sod. 944mg

• calc. 395mg • fiber 6g

BUTTERMILK MASHED

POTATOES

Even though these mashed potatoes are

lower in fat they are still rich and delicious.

Makes 5½ cups

2½ pounds Yukon gold potatoes

2 tablespoons unsalted butter

1 cup buttermilk

2 ounces Parmesan, grated

¾ -1 teaspoon kosher salt*

½ teaspoon freshly ground pepper

1. Peel potatoes and cut into 1-inch cubes.

Put potatoes into a 6-quart stockpot and

cover with water by 2 inches. Place over

medium high heat. Bring water to a boil

and allow potatoes to simmer until very

tender.

2. Drain water well and place potatoes back

in stockpot. Insert the mixing beaters

into the Cuisinart

Hand Mixer. Mix the

potatoes directly in pot starting on speed

1. Increase speed gradually to speed 4

until potatoes are thoroughly mixed. Add

butter, buttermilk, Parmesan and salt and

pepper to taste.

* The tanginess of the buttermilk plays off

the salt. Add salt in ½ teaspoon additions

and taste, adjusting to your liking.

Note: If a more subtle tangy flavor is pre-

ferred use ½ cup buttermilk and ½ cup

whole milk.

Nutritional information per serving:

Calories 120 (29% from fat) • carb. 18g • pro. 4g

• fat 4g • sat. fat 2g • chol. 11mg • sod. 289mg

• calc. 80mg • fiber 3g

Cuisinart

Hand Mixer. Be sure cubed

butter has been at room temperature for

30 minutes. Add the butter to the flour

and begin mixing on speed 1, gradually

increasing speed to 4. Continue to mix

until butter is fully incorporated in the

flour. Once incorporated, slowly pour ice

water into bowl with mixer on speed 1.

Mix just until water is absorbed by the

flour and a dough just forms. Form dough

into 2 flat discs; wrap in plastic and

refrigerate for at least 30 minutes until

ready to use.

2. Preheat oven to 350°F.

3. Roll out one dough disc* to 1/8-inch thick

to fit a 9-inch tart pan with a removable

bottom. Fit into tart pan. Chill it in refrig-

erator for about 20 minutes. Using a fork,

prick the dough evenly all over but make

sure not to go entirely through the dough.

Line the shell with parchment and weigh

it down with dried beans or rice. Bake

in preheated oven for 20 to 25 minutes,

or until the dough under the parchment

is no longer wet. Remove the beans/rice

and parchment and continue baking until

the shell is golden brown. Remove and

reserve.

4. While shell is baking, put olive oil in a

large skillet over medium heat. When skil-

let becomes warm, add garlic and leek.

Lightly sauté until soft. Reserve.

5. Put the milk, cream, eggs, yolk, salt and

pepper in a large mixing bowl. Using the

hand mixer fitted with the flat beaters,

mix the ingredients together on speed 2

until thoroughly combined.

6. Reduce oven to 325˚F.

7. To assemble the quiche: scatter the gar-

lic, leek, red peppers and basil evenly

along the bottom of the baked tart shell.

Pour the egg mixture over the vegetables

and scatter the manchego on the top.

8. Bake for about 30 minutes until quiche is

just set.

9. Remove from oven and let sit for about 5

to 10 minutes. Serve.

*The second dough disc may either be

used within 3 days if refrigerated or it

may be wrapped well and stored in the

freezer until needed.

Nutritional information per serving:

Calories 189 (70% from fat) • carb. 10g • pro. 4g

• fat 15g • sat. fat 9g • chol. 93mg • sod. 170mg

• calc. 102mg • fiber 0g

THREE-CHEESE CALZONES

We use our own pizza dough recipe,

but if you want to save time, store-bought

dough works just as well.

Makes 4 large calzones

16 ounces whole-milk ricotta

2 garlic cloves, finely chopped

1 large egg, lightly beaten

3 ounces grated Parmesan

¼ teaspoon sea salt

pinch freshly ground black pepper

4 ounces shredded mozzarella

1 recipe pizza dough (page 22)

unbleached, all-purpose flour

(for dusting)

cornmeal (for dusting)

1. Preheat oven to 500°F. If you have a

pizza stone, place the stone on the oven

rack and preheat. Once the oven comes

to temperature, let stone heat for an addi

tional 30 minutes. This will add an extra

crispiness to your calzones.

2. In a large bowl, combine the ricotta,

garlic, egg, Parmesan, salt and pep-

per. Insert the mixing beaters into the

Cuisinart

Hand Mixer. Mix on speeds 2

to 4 to fully combine. Add the mozzarella

and mix on speed 2 until just combined.

Reserve.

3. Lightly dust work surface with flour.

Divide the dough into four equal pieces.

Lightly cover with plastic wrap until

using. Roll one piece into a circle about 8

inches in diameter. Spread a generous ¾

cup of filling onto the bottom half of the

dough, leaving a 1-inch border. Fold top

half over the filling and press the edges

of the dough together. Pinch the edges

of the dough over to fully seal. Using a

sharp knife, cut 4 slits into the top of the

calzone to allow steam to escape while

baking. Reserve on a cornmeal-dusted

baking sheet and repeat with remaining

rounds.

4. Using a pizza peel, transfer prepared

calzones to the preheated pizza stones

(if you are not using pizza stones, just

keep the calzones on the cornmeal-

dusted baking sheet). Bake in preheated

oven for about 20 to 25 minutes, or until

fully browned.

5. Let cool slightly before serving.

Nutritional information per serving (½ calzone):

Calories 208 (47% from fat) • carb. 13g • pro. 15g

• fat 11g • sat. fat 7g • chol. 70mg • sod. 504mg

• calc. 285mg • fiber 0g

Mixer. Mix on speeds 1 to 2 until com-

bined. Reserve.

3. In a separate small bowl, combine the

milk, ¼ cup butter, egg and vanilla. It is

important that all of the liquid ingredients

be at room temperature. Mix on speeds 2

to 3 until just combined; reserve.

4. Add the flour, sugar, baking powder,

and salt to a mixing bowl. Mix on speed

2 until combined, about 10 seconds. With

mixer running, slowly add the liquid ingre-

dients. Gradually increase to speed 4 and

mix until well combined, about

30 seconds. Mix for an additional

15 seconds.

5. Transfer dough to a heavily floured sur-

face and knead a few times. Roll dough

into a 12x9-inch rectangle. Sprinkle the

reserved pecan filling on dough, leaving

a ½-inch border. Carefully roll dough,

starting from the bottom and working

away from you, into a tight log (brush off

excess flour). Cut into 8 equal pieces and

put in the prepared baking pan; brush

tops with the reserved melted butter.

6. Bake in the preheated oven for about

25 to 30 minutes, or until firm and golden

in color.

7. While cinnamon rolls are baking, prepare

the glaze. Put confectioners’ sugar, milk

and vanilla in a small bowl. Using the

hand mixer fitted with the chef’s whisk,

whisk on speed 3 until well mixed with

no lumps. Reserve until ready to use.

You may have to whisk again right before

using to smooth out the icing.

8. Let the cinnamon pecan rolls cool in the

pan for about 5 minutes, and then trans-

fer to a cooling rack. Spoon the reserved

icing over warm rolls.

Nutritional information per serving:

Calories 415 (27% from fat) • carb. 71g • pro. 6g

• fat 13g • sat. fat 5g • chol. 46mg • sod. 304mg

• calc. 72mg • fiber 2g

MAPLE BUTTER

Makes about ½ cup

½ cup unsalted butter,

room temperature

2½ tablespoons pure maple syrup

pinch sea salt

1. Put the butter in a medium mixing

bowl. Insert the mixing beaters into the

Cuisinart

Hand Mixer. Mix on speed 4

until creamy, about 30 to 40 seconds.

Add remaining ingredients and mix until

completely combined, another 40 to 50

seconds.

Nutritional information per teaspoon:

Calories 39 (86% from fat) • carb. 1g • pro. 0g

• fat 4g • sat. fat 2g • chol. 10mg • sod. 6mg

• calc. 2mg • fiber 0g

CITRUS BUTTER

Makes about ½ cup

½ cup unsalted butter,

room temperature

1 tablespoon fresh orange juice

½ teaspoon orange zest

¼ teaspoon lemon zest

pinch sea salt

1. Put the butter in a medium mixing

bowl. Insert the mixing beaters into the

Cuisinart

Hand Mixer. Mix on speed 4

until creamy, about 30 to 40 seconds.

Add remaining ingredients and mix until

completely combined, another 40 to 50

seconds.

Nutritional information per teaspoon:

Calories 34 (99% from fat) • carb. 0g • pro. 0g

• fat 4g • sat. fat 2g • chol. 10mg • sod. 6mg

• calc. 0mg • fiber 0g

ROASTED RED PEPPER, LEEK

AND MANCHEGO QUICHE

Makes 12 servings

Pâte brisée:

2 cups unbleached, all-purpose flour

1 teaspoon sea salt

½ pound unsalted butter, cubed, at

room temperature for 30 minutes

4 tablespoons ice water

Quiche filling:

1 teaspoon olive oil

1 garlic clove, chopped

½ medium leek, cleaned

and chopped

½ cup whole milk

½ cup heavy cream

2 large eggs

1 large egg yolk

¼ teaspoon salt

¼ teaspoon freshly ground black

pepper

2 roasted red peppers,

roughly chopped

½ tablespoon thinly sliced fresh basil

2 ounces manchego, shredded

1. Put flour and salt in a medium mixing

bowl. Insert the mixing beaters into the

3. Put the egg, milk, sour cream and vanilla

in a medium-large mixing bowl. Mixing on

speed 1, gradually increasing to speed 4,

beat until well combined. With the mixer

still running, slowly add the butter. Mix

for about 15 seconds, or until combined.

Reduce the mixer to speed 1 and add

the dry ingredients. Pour into prepared

loaf pan.

4. Bake in the preheated oven for about

50 to 55 minutes, or until a cake tester

comes out clean.

Nutritional information per serving

(based on 12 servings):

Calories 191 (34% from fat) • carb. 28g • pro. 3g

• fat 7g • sat. fat 5g • chol. 39mg • sod. 252mg

• calc. 47mg • fiber 0g

COCONUT LIME TEA CAKE

Makes one 9x5x3-inch loaf

nonstick cooking spray

2½ cups unbleached, all-purpose flour

¾ teaspoon baking powder

¼ teaspoon baking soda

¾ teaspoon sea salt

4 tablespoons unsalted butter,

cubed and at room temperature

½ cup granulated sugar

1½ tablespoons lime zest

(from about 3 limes)

2 large eggs, room temperature

¾ teaspoon coconut extract

½ teaspoon pure vanilla extract

1 cup coconut milk,

room temperature

¼ cup sweetened, shredded coconut

2 teaspoons fresh lime juice

¼ cup confectioners’ sugar, sifted

1. Preheat oven to 350°F. Lightly coat a

9x5x3-inch loaf pan with nonstick cook-

ing spray; reserve.

2. Put the flour, baking powder, baking soda

and salt in a small mixing bowl. Insert the

mixing beaters into the Cuisinart

Hand

Mixer. Mix on speeds 1 to 2 until com-

bined, about 20 seconds. Reserve.

3. Put the butter into a medium-large mix-

ing bowl. Mixing on speed 1, gradually

increasing to speed 4, beat until soft-

ened. With the mixer still running, slowly

add the sugar and zest. Mix until light-

ened, about 1 minute. Reduce to speed 3

and add the eggs, one at a time, and the

extracts.

4. Reduce the mixer to speed 1 and add

one third of the dry ingredients. Once

almost fully mixed in, add half of the

coconut milk. Repeat, ending with the

last third of the dry mixture. Pour into

prepared loaf pan and top with the shred-

ded coconut.

5. Bake in the preheated oven for about

50 to 55 minutes, or until a cake tester

comes out clean. Let rest on a wire cool-

ing rack.

6. Five minutes before cake is done, add

the lime juice and confectioners’ sugar to

a small saucepan set over medium-low

heat. Stir and heat until sugar is fully dis-

solved. Pour sugar syrup over cake while

cooling.

Nutritional information per serving

(based on 12 servings):

Calories 222 (39% from fat) • carb. 31g • pro. 4g

• fat 10g • sat. fat 7g • chol. 45mg • sod. 201mg

• calc. 6mg • fiber 3g

CINNAMON PECAN ROLLS

Impress your family with bakery-style

cinnamon rolls in little as 40 minutes!

Makes 8 servings

nonstick cooking spray

Pecan Filling:

¾ cup packed light brown sugar

1½ teaspoons ground cinnamon

¼ teaspoon sea salt

½ cup toasted, chopped pecans

Rolls:

¾ cup reduced-fat milk,

room temperature

¼ cup unsalted butter, melted and

cooled to room temperature, plus

1 tablespoon for brushing

1 large egg, room temperature,

lightly beaten

½ teaspoon pure vanilla extract

2¾ cups unbleached, all-purpose

flour, plus more for dusting

kneeding surface

¼ cup granulated sugar

1½ teaspoons baking powder

½ teaspoon sea salt

Glaze:

1 cup confectioners’ sugar, sifted

2 tablespoons whole milk

¼ teaspoon pure vanilla extract

1. Preheat oven to 400°F. Lightly coat an

8-inch round cake pan with nonstick

cooking spray; reserve.

2. Prepare the pecan filling: Put the first 4

ingredients in a small bowl. Insert the

mixing beaters into the Cuisinart

Hand

COFFEECAKE MUFFINS

Delicious coffeecake –

in an individual serving!

Makes 12 muffins

nonstick cooking spray

Swirl:

¼ cup packed dark brown sugar

¼ cup raisins

¼ cup chopped walnuts

1 tablespoon unsweetened cocoa

powder

2 teaspoons ground cinnamon

1 teaspoon instant coffee

Cake:

1½ cups unbleached, all-purpose flour

½ teaspoon baking powder

¼ teaspoons baking soda

¼ teaspoon salt

¼ cup (½ stick) unsalted

butter, room temperature,

cut into tablespoons

½ cup granulated sugar

2 large eggs

½ cup plus 2 tablespoons plain

yogurt or sour cream

1 teaspoon pure vanilla extract

1. Preheat oven to 400°F. Spray a 12-cup

muffin pan with nonstick cooking spray.

2. Combine swirl ingredients together in a

small bowl; reserve.

3. Put the flour, baking powder, baking

soda and salt together into a large mixing

bowl. Insert the mixing beaters into the

Cuisinart

Hand Mixer and mix the dry

ingredients together starting on speed 2

and increasing to 5 to sift well, about 30

seconds total.

4. Put the butter into a mixing bowl and mix

until softened. Add the sugar and mix,

gradually increasing to speed 5, until light

and fluffy, about 3 minutes. Put the eggs,

yogurt or sour cream and vanilla in a small

bowl or liquid measuring cup and mix to

combine.

5. Mix wet ingredients into creamed butter

mixture until combined and homogenous.

Pour wet ingredients into the dry ingredi-

ents and mix on low speed until just com-

bined.

6. Spoon ½ of the batter evenly among the

prepared muffin cups. Spoon swirl top-

ping onto batter and then fill cups evenly

with remaining batter. Top muffins with

any remaining swirl topping.

7. Bake in preheated oven for about 20 to

25 minutes or until cake tester comes out

clean.

Nutritional information per muffin:

Calories 218 (41% from fat) • carb. 28g • pro. 4g

• fat 10g • sat. fat 4g • chol. 54mg • sod. 112mg

• calc.29mg • fiber 1g

QUATRE ÉPICE TEA CAKE

This traditional French spice blend

gives this cake a nice kick.

Makes one 9x5x3-inch loaf

nonstick cooking spray

2 cups unbleached, all-purpose flour

¾ teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon sea salt

¾ cup packed light brown sugar

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon freshly ground

black pepper

1 large egg, room temperature

¾ cup reduced fat milk, room

temperature

⁄3 cup sour cream, room

temperature

1 teaspoon pure vanilla extract

6 tablespoons unsalted butter,

melted and cooled to room

temperature

1. Preheat oven to 350°F. Lightly coat a

9x5x3-inch loaf pan with nonstick cook-

ing spray; reserve.

2. Put the flour, baking powder, baking

soda, salt, sugar and spices in a small

mixing bowl. Insert the mixing beaters

into the Cuisinart

Hand Mixer. Mix on

speeds 1 to 2 until combined, about 20

seconds. Reserve.

¼ cup packed light brown sugar

½ teaspoon orange zest

¾ cup buttermilk

⁄3 cup vegetable oil

1 large egg

1 teaspoon pure vanilla extract

1 cup fresh or frozen, thawed,

blueberries

1. Preheat oven to 400°F. Lightly coat a

regular 12-cup muffin pan with nonstick

cooking spray; reserve.

2. Put all of the crumb topping ingredients

into a small mixing bowl. Insert the mixing

beaters into the Cuisinart

Hand Mixer.

Mix on speed 1 until mixture comes

together, about 30 seconds. Reserve.

3. Put the flour, baking soda, salt and cin-

namon in a medium mixing bowl. Using

the hand mixer on speed 1, blend to sift,

about 20 seconds. Reserve.

4. Put the sugars and zest in a large mix-

ing bowl. Starting on speed 1, gradually

increasing to speed 3, mix until well

combined, about 30 seconds.

5. In a separate mixing bowl, mix the

buttermilk, oil, egg and vanilla. Reserve.

6. Using the hand mixer on speed 1 add

one third of the dry ingredients to the

sugar mixture. Once almost fully mixed in,

add half of the wet ingredients. Repeat,

ending with the last third of the dry

mixture. Add the blueberries and gently

mix until just combined. Spoon evenly

into prepared muffin cups. Sprinkle the

crumb topping evenly on the tops of

each muffin.

7. Bake in the preheated oven for about

18 to 20 minutes, or until a cake tester

comes out clean.

Nutritional information per muffin:

Calories 255 (47% from fat) • carb. 31g • pro. 3g

• fat 14g • sat. fat 4g • chol. 29g • sod. 305g

• calc. 31mg. • fiber 1g

CRANBERRY

“PICK-ME-UP” MUFFINS

Makes 12 muffins

nonstick cooking spray

1¾ cups unbleached, all-purpose flour

½ cup rolled oats (not quick oats)

1 tablespoon flax seeds

2 teaspoons baking powder

¼ teaspoon baking soda

¾ teaspoon sea salt

½ teaspoon ground cinnamon

¼ cup unsalted butter, melted and

cooled to room temperature

½ cup packed light brown sugar

¼ cup granulated sugar

1 cup buttermilk, room temperature

2 large eggs, room temperature

1½ teaspoons pure vanilla extract

¾ cup dried cranberries

½ cup toasted, chopped walnuts

1. Preheat oven to 400°F. Lightly coat a

regular 12-cup muffin pan with nonstick

cooking spray; reserve.

2. Put the flour, oats, flax seeds, baking

powder and soda, salt and cinnamon

in a medium mixing bowl. Insert the

mixing beaters into the Cuisinart

Hand

Mixer. Mix on speed 1 until combined,

about 20 seconds. Reserve.

3. Put the butter and sugars in a large mix-

ing bowl. Starting on speed 3, gradually

increasing to speed 4, mix until lightened

and well-combined, about 1½ minutes.

4. In a small bowl, mix the buttermilk, eggs

and vanilla together. Using the hand

mixer on speed 1 add one third of the dry

ingredients. Once almost fully mixed in,

add half of the wet ingredients. Repeat,

ending with the last third of the dry

mixture. Add the cranberries and wal-

nuts and gently mix until just combined.

Spoon evenly into prepared muffin cups.

5. Bake in the preheated oven for about 30

minutes, or until a cake tester comes out

clean.

Nutritional information per muffin:

Calories 280 (27% from fat) • carb. 46g • pro. 6g

• fat 9g • sat. fat 3g • chol. 46mg • sod. 362mg

• calc. 49mg • fiber 2g

SWEET CRÊPE BATTER

Makes 12 to 13 crêpes

¼ cup unsalted butter

1 cup reduced-fat milk

¾ cup unbleached, all-purpose flour

½ teaspoon sea salt

2 tablespoons granulated sugar

3 large eggs, room temperature

1 teaspoon pure vanilla extract

½ tablespoon unsalted butter,

room temperature

1. Melt the ¼ cup butter with the milk in a

small saucepan over low heat. You want

the mixture to be warm with the butter

just melted.

2. While butter is melting, combine the

flour, salt and sugar in a medium bowl.

Insert the chef’s whisk into the Cuisinart

Hand Mixer. Mix on speeds 1 to 2 to fully

combine, about 20 seconds. Add the

eggs and vanilla and mix on speeds 2 to

3 until thickened, about 1 minute. Whisk

in the warm milk and butter mixture until

the batter is smooth. If time allows, leave

the batter to rest in the refrigerator for at

least ½ hour.

3. Melt the ½ tablespoon of butter in a small

skillet set over medium heat. Once pan

is hot, add a scant ¼ cup of batter to the

pan, moving the batter around quickly to

make a thin coating on the pan. Cook the

crêpe for 2 to 3 minutes, until the edges

just start to brown, and then carefully flip

and finish the other side for an additional

minute. Continue cooking crêpes until the

batter is gone.

4. Serve with a dollop of the yogurt filling

and fresh fruit (previous recipe).

Nutritional information per crêpe:

Calories 180 (52% from fat) • carb.16g • pro. 5g

• fat 10g • sat. fat 6g • chol. 115mg • sod. 200mg

• calc. 51mg • fiber 0g

LEMON ROSEMARY SCONES

A savory version of this

tender breakfast favorite!

Makes 8 servings

2½ cups unbleached, all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1 teaspoon table salt

1 tablespoon lemon zest,

finely grated

1 tablespoon chopped

fresh rosemary

⁄3 cup buttermilk

1 large egg

6 tablespoons unsalted butter,

cut into ½-inch cubes, room

temperature

2 tablespoons heavy cream

1. Preheat oven to 400°F. Line a baking

sheet with parchment paper; reserve.

2. Put the flour, sugar, baking powder, salt,

zest and rosemary into a large mixing

bowl. Mix the buttermilk and egg together

in a liquid measuring cup. Insert the

mixing beaters into the Cuisinart

Hand

Mixer. Mix the dry ingredients on speed

1 to combine. Add the butter and mix on

speed 2 until mixture is shaggy. Reduce

the speed to 1. With the mixer running,

slowly add the liquid ingredients until just

combined; do not over mix. Batter will be

extremely wet.

3. Pour the mixture onto a clean counter/

large cutting board. Form the dough into

a 10-inch disc, about 1-inch high. Using a

sharp knife, cut into 8 even pieces. Place

on prepared baking sheet. Brush each

scone with heavy cream. Bake in pre-

heated oven for about 25 to 30 minutes

or until golden brown.

4. Let cool before serving.

Nutritional information per scone:

Calories 240 (38% from fat) • carb. 32g • pro. 5g

• fat 10g • sat. fat 6g • chol. 55mg • sod. 420mg

• calc. 96mg • fiber 1g

BLUEBERRY CRUMB MUFFINS

Makes 12 muffins

nonstick cooking spray

Crumb topping:

½ cup toasted, chopped pecans or

walnuts

¼ cup unbleached, all-purpose flour

⁄3 cup packed light brown sugar

¼ cup unsalted butter, room tem-

perature and cut into small cubes

1 teaspoon ground cinnamon

¼ teaspoon salt

Muffins:

1½ cups unbleached, all-purpose flour

½ tablespoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

⁄3 cup granulated sugar

BUTTERMILK BELGIAN

WAFFLES

Our traditional buttermilk waffles

can be dressed up with fresh fruit

or nuts mixed into the batter.

Makes 20 to 24 waffles

nonstick cooking spray

6 cups unbleached, all-purpose flour

¼ cup plus 2 tablespoons

granulated sugar

4 tablespoons baking powder

1½ teaspoons table salt

4 large eggs

2 cups buttermilk

2½ cups lowfat milk

1 teaspoon pure vanilla extract

1 cup unsalted butter, melted and

cooled to room temperature

1. Lightly coat a Cuisinart

Belgian Waffle

Maker with nonstick cooking spray.

Preheat to desired setting.

2. Put the flour, sugar, baking powder and

salt into a medium mixing bowl. Insert the

mixing beaters into the Cuisinart

Hand

Mixer and mix the dry ingredients on

speed 3 to sift.

3. Separate the eggs, placing the yolks and

whites into 2 large mixing bowls.

4. Put the buttermilk, milk, vanilla and melt

ed butter together into the bowl with the

egg yolks and mix on speed 2 to com-

bine until homogenous. Pour the liquid

ingredients into the dry ingredients and

mix on low speed until just combined.

5. Replace the mixing beaters with the

chef’s whisk. Whip egg whites by first

stirring whites on a low speed and gradu-

ally increase speed to 8 and whip until

firm peaks form, approximately 2 minutes

10 seconds.

6. Carefully incorporate the whites into bat-

ter base in 3 additions using the mixing

beaters. Be careful not to overmix.

7. Pour 2 cups of batter onto the prepared,

preheated waffle maker. Quickly and

carefully spread the batter evenly. Close

the cover and cook until tone sounds.

Serve immediately.

Note: If desired, we recommend holding the

waffles in a 200°F degree oven until all are

ready to serve.

Nutritional information per waffle:

Calories 160 (31% from fat) • carb. 23g • pro. 4g

• fat 5g • sat. fat 4g • chol. 25mg • sod. 280mg

• calc. 135mg • fiber 0g

CRÊPES WITH YOGURT

CREAM AND FRESH FRUIT

Makes 12 to 13 servings

½ cup heavy cream, cold

1½ teaspoons pure vanilla extract

pinch sea salt

¼ cup pure maple syrup

½ cup plain whole milk yogurt

1 recipe Sweet Crêpes (recipe

follows)

2 medium bananas, thinly sliced

1 pound fresh strawberries, hulled

and thinly sliced

powdered sugar, for finishing

1. Put the cream into a large mixing bowl.

Insert the chef’s whisk into the Cuisinart

Hand Mixer. Whip the cream starting on

speed 1 and gradually raising to speed

6 until medium-stiff peaks form, about 1

minute. Add the vanilla, salt and maple

syrup; mix until fully combined. Fold in

the yogurt.

2. Place 1 to 2 tablespoons of the yogurt

cream in the center of each crêpe and

then top with a portion of the bananas

and strawberries. Fold sides of crêpes

over. Dust with powdered sugar and

serve.

Nutritional information per filled crêpe:

Calories 186 (45% from fat) • carb. 21g • pro. 4g

• fat 10g • sat. fat 6g • chol. 79mg • sod. 138mg

• calc. 62mg • fiber 1g

RECIPES

Breakfast

Buttermilk Belgian Waffles ..............................................................3

Crêpes with Yogurt Cream and Fresh Fruit.....................................3

Sweet Crêpe Batter .........................................................................4

Lemon Rosemary Scones ...............................................................4

Blueberry Crumb Muffins ................................................................4

Cranberry “Pick Me Up” Muffins .....................................................5

Coffeecake Muffins .........................................................................6

Quatre Épice Teacake .....................................................................6

Coconut Lime Teacake ....................................................................7

Cinnamon Pecan Rolls ....................................................................7

Maple Butter ....................................................................................8

Citrus Butter ....................................................................................8

Savories

Roasted Pepper, Leek and Manchego Quiche ...............................8

Three-Cheese Calzones ..................................................................9

Spinach Manicotti .........................................................................10

Buttermilk Mashed Potatoes .........................................................10

Mashed Maple Sweet Potatoes ....................................................11

Celery Root and Potato Purée ......................................................11

Goat Cheese and Green Onion Twice Baked Potatoes ................11

Spinach and Feta Soufflé ..............................................................12

Bacon and Gruyère Soufflé ..........................................................13

Savory Cheese Biscotti .................................................................14

Deviled Eggs .................................................................................14

Creamy Avocado Dressing ............................................................15

Creamy Blue Cheese Dressing .....................................................15

Parmesan Peppercorn Dip ............................................................15

Sweets

Orange Shortbread ........................................................................16

Chocolate Chunk Cookies ............................................................16

Lemon Lime Sugar Cookies ..........................................................17

Snickerdoodles ..............................................................................17

Triple Chocolate Brownies ............................................................18

Blonde Brownies ...........................................................................18

Marble Layer Cake ........................................................................19

Filled Chocolate Cupcakes ...........................................................19

Chocolate Swirl Cheesecake ........................................................20

Rich Chocolate Frosting ................................................................21

Marshmallow Frosting ...................................................................21

Creamy White Chocolate Frosting ................................................21

Classic Whipped Cream with variations .......................................22

Breads

Classic Cuisinart

White Bread .....................................................22

Olive Oil and Rosemary Rolls........................................................22

Cranberry Walnut Bread ................................................................23

Pizza Dough/Focaccia ..................................................................24

Molasses Wheat Bread .................................................................24

Gluten Free Rye Bread ..................................................................25

Conversion Table

Conversion Table.....................................................

............

........

HM-90SA Series

Power Advantage PLUS 9-Speed Hand Mixer with Storage Case

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

Instruction

Booklet

Reverse Side

Version no: N HM90SA IB-11/003C

SIZE: 203mm x 152mm

Pages: 36pp

Paper:

105GSM BOTH SIDE ARTPAPER FOR

WHOLE BOOK

Color: Cover:4c+4c

Inside:1c+1c

Coating: VARINSIHG IN COVER PAGE

Conair: Conair By

Astor You

Date: 10/15/2014

SUN HING PRINTING CO., LTD.

Cuisinart HM90-BSCA Power Advantage Plus Hand Mixer

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