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5
RECIPES
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
container 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 when at room
temperature.
• Remove butter for recipe first and cut
into ½-inch pieces, then measure 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 similar room
temperature. While the Tasty
™
by Cuisinart
®
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.
• For best results, whip egg whites in a
spotlessly clean stainless steel or glass
mixing bowl. If available, use a copper
mixing bowl.
• 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 when
whipping egg whites, the mixing bowl and
beaters must be spotlessly clean and free
of any fat, oil, etc. (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.
SWEETS
Cinnamon Muffins
Makes 12 regular or 24 mini muffins
Nonstick cooking spray
2 cups unbleached, all-purpose flour
3 tablespoons light brown sugar,
packed
1 tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
2 large eggs
1 cup whole milk
¼ cup unsalted butter, melted and
cooled to room temperature.
1. Preheat the oven to 375°F. Spray
12 regular or 24 mini muffin cups.
2. Place the flour, brown sugar, baking
powder, cinnamon, and salt in a medium
bowl. Mix on Speed 1 for 30 seconds to
combine and break up brown sugar;
reserve.
3. Place the eggs in a second bowl. Beat on
Speed 2 until slightly foamy, about 30
seconds. Then mixing on Speed 3, add
the milk and melted butter; beat until
homogenous, about 30 seconds. Pour
over the dry ingredients, and use Speed 1
to mix in, until the ingredients are just
moistened. Scoop into the prepared
muffin cups. Bake in the preheated oven:
18 to 20 minutes for regular muffins, 14 to
16 minutes for mini muffins, until lightly
browned and springy to touch in the
center. Serve warm with Maple Orange
Butter. (Muffins may be made ahead
and frozen. Thaw and warm before
serving.)
Nutritional information per serving
(1 regular or 2 mini muffins):
Calories 155 (29% from fat) • carb. 22g
• pro. 5g • fat 5g • sat. fat 2g • chol. 46mg
• sod. 208mg • calc. 141mg • fiber 1g
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