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12
Pizza Dough
Pizzas are so simple to make with a Cuisinart
®
Food Processor that you can throw away
the delivery menu!
Makes ¾ pound dough to make two 9-inch
crusts, or one 14-inch crust
1 packet (2¼ teaspoons) active
dry yeast
1 teaspoon granulated sugar
2
⁄3 cup warm water (105°–115°F)
1
2
⁄3 cups unbleached, all-purpose flour
or bread flour
1 teaspoon extra virgin olive oil, plus
more for coating ball of dough
¾ teaspoon kosher salt
1. In a medium liquid measuring cup dissolve
yeast and sugar in warm water. Let stand until
foamy, about 3 to 5 minutes. Insert metal blade
in work bowl and add flour, olive oil and salt.
Add cold water to yeast mixture. With machine
running, on LO pour liquid through feed tube as
fast as flour absorbs it. Process until dough
cleans sides of work bowl and forms a ball.
Then process for 30 seconds to knead dough.
Dough may be slightly sticky. Coat the dough
lightly with olive oil, place in a plastic food
storage bag and seal the top. Let rise in a
warm place for about 45 minutes.
2. Place dough on a lightly floured surface and
punch down. Roll into desired crust size(s) and
follow pizza recipe.
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Basic Cheesecake
Creamy, smooth and simple to prepare.
Top with fresh fruit for a special dessert.
Preparation: 10 to 15 minutes active time,
plus 1½ hours baking and cooling time
(minimum 8 hours)
Makes 6 servings
Crust:
3 honey graham crackers, broken
into pieces
1 tablespoon granulated sugar
1 tablespoon unsalted butter
Filling:
1 pound (two 8-ounce packages) low
fat cream cheese, room
temperature
½ cup granulated sugar
1 tablespoon pure vanilla extract
2 large eggs, room temperature
1. Preheat the oven to 325°F. Wrap the bottom
and sides of a 7 x 3-inch springform pan in
aluminum foil. It should come up to the top of
the pan.
2. Prepare the crust. Insert the metal blade.
Process the graham crackers on HI until they
are fine crumbs; add the tablespoon of sugar
and the butter through the feed tube and
process until the butter can no longer be seen.
Press into the bottom of the prepared pan.
Reserve.
3. Wipe out the work bowl with a paper towel.
Insert the metal blade. Process the cream
cheese on HI until smooth, about 20 to 30
seconds. Add the sugar and vanilla through the
feed tube and process until smooth, about 30
seconds. Scrape down the sides of the work
bowl. With the machine running on HI, add the
eggs, one at a time. Process 10 seconds after
each addition. Do not over-process.
4. Carefully pour the cream cheese mixture into
the prepared pan. Place in a roasting pan, and
set on the rack of the oven. Carefully add hot
water to the roasting pan until it reaches
halfway up the sides of the springform pan.
(This is called a water bath or bain marie.) Bake
the cheesecake in the preheated oven for 60
minutes. The cheesecake will still look jiggly in
the center. (Do not worry – it will firm up as it
cools.) Remove the cheesecake from the bain
marie, remove the foil, and place on a rack.
Cool completely on a rack, then cover and
refrigerate for at least 8 hours.
5. The cheesecake is best made a day ahead.
Garnish with fresh fruit if desired.
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Carrot Cake with White
Chocolate-Cream
Cheese Frosting
Wonderful as a 2-layer cake, but try it as
a single layer cake, freezing the second layer
for another time.
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