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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
22
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