Cuisinart Blender LPP User Manual

INSTRUCTION AND RECIPE BOOKLET

Pro Plus^™3-Cup Food Processor/Juicer

LPP

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

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LPP Capacities:

3. You will now see another 8. Save the shipping carton

IMPORTANT

UNPACKING

INSTRUCTIONS

corrugated insert, which

contains the slicing and

shredding discs.

HANDLE DISCS WITH

GREAT CAUTION.

and the foam and card-

board inserts. You may

want to use them at a

later date.

The following can be prepared in a single batch using the 3-cup work bowl. Using the

chute attachment for slicing and shredding will allow you to do unlimited amounts.

Food

Amount

NOTE: Remember to

return your completed

warranty card with all

information carefully

filled out.

THEIR CUTTING

Sliced or shredded Cheeses, Fruits or Vegetables

3 cups using work bowl,

unlimited using chute attachment

This package contains a

Cuisinart^®Pro Plus^™Food

Processor and the standard

parts for it:

BLADES ARE RAZOR

SHARP. Carefully open

and remove contents.

Grasp discs by the RIM

ONLY and carefully

Chopped Fruits and Vegetables

For best chopping results,

chop 1 cup at a time

Metal chopping blade,

slicing disc, shredding disc,

ejector disc, adapter stem,

chute attachment, juicer

attachment, 3 juicing

cones, spatula, and recipe

and instruction book.

place on work surface.

WHEN

Puréed Fruits and Vegetables, Cooked Legumes

3 cups thick purée

REMOVING BLADE:

4. The motor base, work

bowl, blade assembly,

adapter stem and ejector

disc remain in the box.

Remove white ejector

disc, then remove

CAREFULLY REMOVE

THE METAL BLADE BY

GRASPING THE CENTER

HUB AND LIFTING IT

STRAIGHT UP. NEVER

TOUCH THE BLADES, AS

THEY ARE RAZOR

Chopped Raw or Cooked Meats, Poultry

or Seafood

up to 1/2 pound at a time

Thin Liquid

Thick Liquid

1-1/2 cups

2 cups

CAUTION: THE CUTTING

TOOLS HAVE VERY

SHARP EDGES. To avoid

injury when unpacking the

parts, please follow these

instructions.

adapter stem from top of

work bowl.

SHARP.

5. The motor base and

work bowl with metal

blade are packed in a

foam block. The base,

work bowl and metal

blade are covered with a

polybag. Please note the

metal blade is loose in

the work bowl beneath

the polybag. Do not turn

over work bowl without

removing the polybag

and the metal blade.

Bread/Pizza Dough (may use up to

3/4 cup whole grain flour in recipe)

1-1/2 cups flour in recipe yielding

a scant 1 pound of dough

Cake batter

3/4 pound to yield one 8-inch layer

or 6 cupcakes

Place the box on a low

table or on the floor next to

the kitchen counter or table

where you intend to keep

the food processor. Be

sure the box is right side

up.

NOTICE

This appliance has a

polarized plug (one blade

is wider than the other).

As a safety feature, this

plug will fit only one way

in a polarized outlet. If the

plug does not fit fully in the

outlet, reverse the plug. If it

still does not fit, contact a

qualified electrician. Do

not attempt to defeat this

safety feature.

Cookie dough

about 1 pound (12 – 24 cookies)

Cream for Whipping

Nuts for Nut Butters

1 cup to yield 1-1/4 cups

whipped cream

1. Remove the instruction

book and other printed

material.

1-1/2 cups to yield

approximately 3/4 cups

6. Remove the base and

work bowl together by

grasping the plastic bowl

at the top with both

2. You will see a corrugat-

ed insert containing the

cover with feed tube

and pusher, chute

hands and lifting the

bowl straight up. Do not

rotate the bowl clockwise

on the base. This will

cause the bowl to

attachment, juicer

attachment, juicing

cones and spatula.

Remove the cardboard

box using the finger

holes provided for easy

removal and place on

a table or other work-

space. Carefully open

and remove contents.

separate from the base.

7. Place the food processor

on a counter or table.

Remove the polybag.

Read the instructions

thoroughly before

assembling and using

the processor.

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Carefully read all

instructions before

using this appliance.

Operation

Cleaning

TABLE OF CONTENTS

1. Keep hands as well

as spatulas and other

utensils away from

moving blades or discs

while processing food,

to prevent possibility of

severe personal injury

or damage to food

To protect against

electrical shock, do not

put base in water or other

liquid. If base falls in

water, unplug immediate-

ly. DO NOT REACH INTO

WATER.

Important Safeguards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 3

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 4

The Machine Includes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 5

Assembly Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 6

The Machine Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 6

Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 6

Chopping, Pureeing, Mixing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 6

Adding Food While Processing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 7

Removing Processed Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 7

Slicing and Shredding Less Than 3 Cups of Food. . . . . . . . . . . . . . . . . . . . . . . Page 8

Slicing and Shredding More Than 3 Cups of Food . . . . . . . . . . . . . . . . . . . . . . Page 8

Food Prep Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 9

Guidelines for Perfect Slices and Uniform Shreds . . . . . . . . . . . . . . . . . . . . . . Page 11

Using the Juicer Attachment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 12

Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 12

Cleaning And Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 13

For Your Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 13

Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 14

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 14

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 15

IMPORTANT

SAFEGUARDS

To reduce risk of injury,

always follow these safety

precautions when using

this appliance.

General

processor. A plastic

spatula may be used,

but only when motor is

stopped.

1. Close supervision is

necessary when any

appliance is used by or

near children. Do not

allow children to use

this appliance.

Getting Ready

1. Read all instructions.

2. Avoid contact with

moving parts. Never

push food down by

hand when slicing or

shredding. Always use

pusher, or injury may

occur.

2. Blades are sharp.

Handle them carefully.

2. Do not operate this, or

any other, motor-driven

appliance while under

the influence of alcohol

or other substances

3. Always unplug from

outlet when not in use,

before putting on or

taking off parts, and

before cleaning. To

3. Make sure motor has

completely stopped

before removing

that affect your reaction

time or perception.

unplug, grasp plug and

pull from electrical out-

let. Never pull cord.

cover. (If machine

does not stop within

2 seconds, when you

turn cover, call 1-800-

726-0190 for assis-

tance). Do not use

machine.

3. This food processor is

UL listed for household

use. Use it only for

4. Do not use outdoors.

5. Do not let cord hang

over edge of table or

counter, or touch hot

surfaces.

food preparation as

described in this book.

4. The use of attach-

ments not recommend-

ed or sold by Cuisinart

may cause fire, electri-

cal shock or personal

injury, or damage to

your food processor.

6. Do not operate any

appliance with dam-

aged cord or plug, or

after appliance has

been dropped or

4. Never store any blade

or disc on motor shaft.

To reduce the risk of

injury, no blade or disc

should be placed on

motor shaft except

damaged in any way.

Return appliance to

nearest authorized

facility for examination

repair for electrical

or mechanical

when the bowl is prop-

erly locked in place

and the food processor

is in use. Store blades

and discs as you would

sharp knives, out of

reach of children.

5. Maximum rating of 5

Amperes is based on

attachment that draws

greatest current. Other

recommended attach-

ments may draw signif-

icantly less current.

INTRODUCTION

Congratulations on your purchase of the Cuisinart^®Pro Plus^™Food Processor/Juicer.

This product is the ultimate food preparation tool, and it comes from the originator of

the American food processor, Cuisinart.

adjustment.

The Pro Plus^™handles a variety of food prep tasks including chopping, mixing, slicing,

shredding and kneading. With the Continuous Feed Chute you can slice or shred unlim-

ited amounts of ingredients. It also features a Citrus Juicer Attachment with three sizes

of juicing cones so you can begin each day with freshly squeezed juice.

SAVE THESE

INSTRUCTIONS

5. Be sure cover is

securely locked in

place before operating

food processor.

FOR

HOUSEHOLD

USE ONLY

6. Do not try to override

or tamper with cover

interlock mechanism.

Injury may result.

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clockwise until it drops

into place over shaft.

Push top of center

plastic part to push

blade down as far as it

will go. Lower blade

should almost touch

bottom of bowl.

ON position. Motor will

start, if you have followed

assembly instructions.

THE MACHINE

INCLUDES

ASSEMBLY

Citrus Attachment

INSTRUCTIONS

Read all instructions on

these two pages before

you start. Check that your

household voltage matches

that shown on label on

bottom of food processor

base.

OFF

1. Motor Base with

motor shaft and

3-position control

switch

3 Juicing

Cones

To turn motor off, move

control switch down to OFF

position in center.

PULSE

4. Put cover on bowl, with

feed tube at back,

slightly to right of

center.

2. 3-cup Work Bowl

made of durable

shatter-resistant

Lexan^®plastic.

Continuous Feed Chute

For on-off operation, called

pulse-chopping or pulsing,

press control switch down

to PULSE position, then

release it.

Note: Before using the Pro

Plus^™for the first time,

wash all parts except base

in hot, soapy water. Rinse

and dry thoroughly. Handle

metal blade and slicing disc

or shredding disc with great

care. Their blades are

razor-sharp. Do not leave

them in soapy water, where

they may disappear from

sight. Never immerse base

in water or any liquid.

5. With hand on feed

tube, turn cover coun-

terclockwise to lock it

into place. It will click

into position easily. Do

not force it.

3. Work Bowl Cover

with feed tube.

Motor runs as long as you

hold control switch down.

Motor stops when you

release control switch. Try

it a few times.

Adapter Stem

4. Pusher that slides

inside the feed tube.

5. Continuous Feed

Chute for slicing and

shredding unlimited

amounts of ingredients.

Motor will not start

unless work bowl is

securely locked in

position and cover is

securely locked on

work bowl.

Chopping/Mixing Blade

You control duration and

frequency of pulses by

length of time you hold

control switch down and

rate at which you press it.

Allow enough time between

pulses to let food in work

bowl fall to bottom.

6. Juicer Attachment

with 3 sizes of juicing

cones.

Ejector Disc

1. Put base on counter or

table near electrical

outlet. Do not plug in

until food processor is

totally assembled.

2mm Slicing Disc

6. Hold pusher with more

rounded side toward

you and insert it in feed

tube. Always use

7. Stainless Steel

Chopping/Mixing

Blade

Medium Shredding Disc

Pusher

Always use switch for

pulse/chopping. Never turn

cover back and forth to

start and stop processor.

2. Pick up empty clear

work bowl, holding it

in both hands, with

handle toward you.

pusher to guide food

through feed tube.

Never use your fin-

gers or spatula.

8. Medium Shredding

Disc

9. 2mm Slicing Disc

OPERATING

INSTRUCTIONS

You may want to practice

before actually using the

Pro Plus™ to prepare food

for a meal. Try soft fruit or

vegetables like an apple or

zucchini.

Put bowl on base,

fitting center tube over

shaft on base and

placing handle slightly

to left of front

Plug your Cuisinart^®

Pro Plus^™into a house-

hold electrical outlet.

10. Ejector Disc directs

sliced or shredded

ingredients through

feed chute attachment.

Cover with Feed Tube

Spatula

To remove cover,

unlock it by turning it

clockwise, then lift it

straight up.

center (7 o’clock.)

11. Adapter Stem

12. Spatula

Hold bowl by handle

and turn bowl counter-

clockwise as far as it

will go. It will click into

locked position.

THE MACHINE

FUNCTIONS

Chopping,

Pureeing, Mixing

Control switch on base of

machine has 3 positions,

giving you fingertip control

of operation.

1. Remove cover and put

some food into work

bowl. First, cut food into

3/4-inch (2cm) pieces.

You will get a more even

chop if you start with

pieces that are all the

same size.

3. Pick up metal blade by

center plastic part.

3-Cup Work Bowl

Housing Base

Never touch metal

cutting blades, which

are razor sharp.

ON (Continuous)

Place blade over motor

shaft, twisting it gently

For continuous operation,

move control switch up to

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Put pieces into work

bowl with metal blade in

place. You can put in up

to 1 cup of food at a

time. If you want to

process more, do it in

batches.

until food is a smooth

purée.

to OFF and wait for blade

to stop spinning. Then

remove cover by turning it

clockwise. Never try to

remove cover and work

bowl together; this can

damage work bowl.

shredded. This will only

take a few seconds.

Hold stem firmly by flat

top and push it down as

far as it will go on motor

shaft.

Slicing And

Shredding Less

Than 3 Cups

Of Food

1. Assemble clear work

bowl on base in usual

way.

New users are often

surprised at how fast the

processor works. You will

quickly get used to its

great speed.

Wait until disc stops

spinning before remov-

ing cover. When it

stops, remove cover

before removing work

bowl. Never try to

remove cover and work

bowl together; this

could damage work

bowl.

3. Hold ejector disc with

side that reads “THIS

SIDE DOWN” down.

Slide ejector disc over

adapter stem, pushing it

down so it fits over

If blade continues to turn

when control switch is OFF,

unplug machine before

removing cover. Do not use

machine any further. Call

1-800-726-0190 immediate-

ly for assistance.

2. Put on cover and lock it.

Insert pusher. Press con-

trol switch down to

These are some conditions

that affect your results:

2. Pick up adapter stem.

Note that round base

is notched at one end.

Center section is hexag-

onal (six-sided) and top

section is flat on both

sides.

PULSE position, then

release it. Repeat two or

three times. Each time

blade stops, let food

pieces drop to bottom of

bowl before pulsing

again. This ensures that

the blade will chop them

at every pulse.

notched top of round

section of stem.

• size of pieces you put

in bowl – all should be

about the same

6. Remove slicing or shred- 4. Hold slicing or shredding

ding disc before remov-

ing work bowl. To

remove it, grasp flat top

section of adapter stem

and lift it straight up.

disc with its longer collar

down (the side that

reads “THIS SIDE

DOWN.”) Always han-

dle slicing or shredding

discs by rims. Never

touch sharp cutting

blades.

• amount of food you

process – don’t add too

much at a time

After processing liquids,

remove work bowl from

base of processor before

removing metal blade. Turn

handle of bowl clockwise to

unlock bowl from base and

lift bowl straight up.

Hold stem firmly by flat

top and push it down as

far as it will go on motor

shaft.

• type of processing

you choose – continuous

or pulse/chopping

Then turn bowl clockwise

to remove it from base

and lift it straight up.

Watch what happens to

food. With pulse/chop-

ping technique, you can

get an even chop without

danger of overprocess-

ing. Check texture by

looking through work

bowl. Be careful not to

overprocess.

A locking device on metal

blade prevents it from mov-

ing up on motor shaft while

machine is in use. If blade

holds bowl locked, jiggle

white center section of

blade lightly. It should

release.

3. Hold slicing or shredding

disc with its longer collar

down (the side that

reads “THIS SIDE

Adding Food While

Processing

Slide disc over stem and

push it down until its

center collar is flush with

hexagonal section of

stem.

Slicing And

Shredding More

Than 3 Cups

Of Food

When you want to add liq-

uid while machine is run-

ning, pour it through open

feed tube. This is especial-

ly useful when making

mayonnaise, bread dough,

cakes and many other

recipes. A small hole in the

pusher allows you to add

liquids in a very slow,

DOWN”). Always han-

dle slicing or shredding

discs by rims. Never

touch sharp cutting

blades.

5. Put cover on work bowl

and turn it counterclock-

wise to lock it into place.

For a coarse chop, pulse

only a few times.

1. Substitute chute attach-

ment for clear work bowl.

It is important not to let

metal blade fall out of work

bowl as you empty it. Here

are three ways to prevent it

from falling out:

Slide disc over stem and

push it down until its

center collar is flush with

hexagonal section of

stem.

Place receptacle for

processed food on

counter under chute.

You can use bowls or

saucepans. Those with

high (up to 6 inches,

21cm) straight sides

work best.

3. If you want a finer chop

or purée, move control

switch up to ON and let

machine run continuous-

ly until food is chopped

as fine as you want it.

Check frequently through

clear cover or bowl to

avoid chopping too fine.

Use spatula to scrape

down any pieces that

stick to inside of bowl.

Pick up empty work

bowl, holding it in both

hands with handle

toward you and chute

toward right. Put bowl on

base, fitting center tube

over motor shaft and

placing handle slightly to

left of front center (7

o’clock).

steady stream—useful

when making sauces like

mayonnaise.

1. Before tilting bowl, use

spatula to remove food

from around blade.

4. Put cover on work bowl,

lock it into place and

insert food in feed tube.

(If you are slicing, first

cut one end of food flat.

Place in feed tube flat

side down.) See page 11

for guidelines on how to

get consistent slices and

shreds.

When you want to add

small pieces of food like

cheese, meat or garlic

cloves while machine is

running, drop them through

open feed tube.

Carefully remove blade

by finger grip on top of

center plastic part.

6. Put food in feed tube.

Remember to cut one

end of food flat if you are

slicing, and to insert in

feed tube flat side down.

2. Hold top of blade in

place with finger or spat-

ula while pouring out

processed food.

Hold bowl by handle and

turn bowl counterclock-

wise as far as it will go. It

will click into locked posi-

tion.

Onions and other food

with a high water content

turn into a smooth purée

very quickly. Do not over-

chop — look at food

frequently through

To prevent spills when

adding flour, sugar and

other dry ingredients, use

a funnel.

Insert pusher and push

down on it with one hand

while holding control

switch in PULSE position

with other hand. Ejector

disc will direct food

3. Make sure your hands

are dry. Insert finger

through hole in under-

side of bowl and place

thumb on rim of bowl.

Grip inside of blade shaft

firmly to hold blade in

place.

5. Insert pusher. Use mod-

erate pressure to push

down on pusher with one

hand while holding con-

trol switch in PULSE

2. Pick up adapter stem.

Note that round base is

notched at one end; cen-

ter section is hexagonal

(six-sided) and top sec-

tion is flat on both sides.

Removing

Processed Food

Before removing processed

food, move control switch

work bowl.

through chute into recep-

tacle. Total amount of

To purée, follow same

procedure as for chop-

ping, but let machine run

position with other hand

until food is sliced or

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food you can slice or

shred with Pro Plus™ is

limited only by size of

receptacle under chute.

You can replace full

receptacle with empty

one and continue slicing

or shredding.

Wait until slicing or shred-

ding disc stops spinning

before you remove cover.

When it stops, remove

cover before trying to

remove work bowl. Never

try to remove cover and

work bowl together; this

could damage work bowl.

To remove slicing or

Food

Blade

Preparation/Method

Results/Notes

shredding disc, grasp flat

top of adapter stem and

pull straight up. You must

remove discs before

Cooked Fruits Metal Blade

& Vegetables

for Purées or

Steam, poach or boil fruits or

vegetables cut in 1-inch or

smaller pieces until tender.

Process up to 1-1/2 cups at a

time, adding cooking liquid

(water, stock, broth or milk) as

needed for desired texture.

Season as needed.

Smooth purées suitable for side dishes or

baby food. Always consult with your

pediatrician/family physician concerning

the best foods for your baby and when to

introduce new foods to his/her diet. Prepare

in single serving amounts or in amounts up

to 1-1/2 cups, which may be refrigerated or

frozen for later use. Cooked potatoes

should not be processed using metal blade

– the result will be a “gluey” texture.

Baby Foods

removing work bowl.

Cooked potatoes may be shredded using

the shredding disc (see Potatoes).

Food Prep Guide

(Hard/Crisp)

or Crackers

Metal Blade

Cut or break into 1-inch or

smaller pieces. Pulse to chop

then process until crumbs

reach desired texture.

May be used as crumb toppings or for

crumb crusts. Add softened or melted

butter, sugar, spices as needed.

Your Cuisinart^®Pro Plus^™makes many everyday food preparation tasks much easier and faster.

Use these guidelines to get the best food results. For larger amounts (more than 3 cups

processed) when slicing and shredding, use the chute attachment.

Cream –

Heavy,

Whipping

Process up to 1 cup chilled

cream until it reached desired

thickness.

Excellent, quick topping for desserts or hot

beverages. For sweetened cream, add

sugar after about 30 seconds. Volume will

not be as great as with a mixer/whisk.

Food

Blade

Preparation/Method

Results/Notes

Bread

Metal blade

Break or cut into 1-inch or

smaller pieces. Pulse to

chop, then process until

crumbs are desired texture

Crumbs for fillings/ toppings/crusts. For

buttered bread crumbs, butter bread first

or add melted or softened butter through

feed tube while processing. For Herbed

bread crumbs, chop herbs first.

Fruits, Raw

Peel, core, remove pits and

seeds. Cut into 3/4-inch pieces.

Pulse to chop, then process to

desired texture. For fruit or

Use fresh fruit purées as an addition to

savory sauces or as dessert sauces.

Strain seeds from sauce if needed.

Butter or

Cream

Metal blade

Chop garlic, herbs or zest

first. Cut butter/cheese into

tablespoon size pieces.

Process until smooth,

Smooth creamy flavored butter or

cheese spreads.

Cheese,

berry purées, process until

Flavored

Cheese Dips

& Spreads

add liquids last if using.

smooth, adding sugar as needed.

Shredding Disc Cut washed and dried fruits to

For larger amounts, use chute

Cheeses,

Hard –

Asiago,

Locatelli,

Parmesan,

Romano

Metal Blade

Slicing Disc

Remove hard rind, cut into

3/4-inch or smaller cubes. With

machine running drop through

feed tube and process “grated”

to desired texture.

“Grated” hard cheese, texture from

coarse to fine. Process longer for

finer texture.

Slicing Disc

fit feed tube. Arrange in feed tube attachment.

cut side down, solidly to prevent

tilting/slipping. Use moderate

pressure to shred or slice.

Hard cheese should not be

shredded – use chopping

Have cheese at room temperature technique for results similar to

Herbs

Metal Blade

Pulse to chop, then process

continuously to reach desired

texture. Work bowl and blade

must be clean and dry.

Use clean, dry herbs. Remove leaves from

stems before chopping.

Remove hard rind. Stand pieces

in feed tube – use light pressure

to slice.

grated/shredded cheeses.

Mayonnaise

Follow favorite 1-egg recipe,

adding oil through drip hole

in pusher.

Raw egg mayonnaise not recommended.

Use pasteurized liquid egg products or

substitutes. Follow proper food safety

procedures.

Cheeses,

Medium-Hard Slicing Disc

Such as

Shredding Disc Chill cheeses. Cut to fit feed

Shredded or sliced cheeses suitable for

salads, pizzas, tacos, casseroles, etc.

tube. Stand cheese in feed

tube, use light pressure to slice

or shred.

Cheddar,

Swiss, etc.

Meat, Poultry – Metal Blade

Uncooked

Cut into 3/4-inch cubes, chill.

Process up to 8 ounces at one

time. Use pulse to chop to

desired texture.

Do not overprocess unless purée is

desired. Can be used for burgers, chilies,

meatloaf, patés, terrines, etc.

Cheeses, Soft Shredding Disc Chill (best results, freeze 20 –

Such as

Mozzarella

Do not slice soft cheeses. Shredded

cheeses suitable for salads, pizzas,

tacos, casseroles, etc.

30 minutes) cheese; cut to fit

Shredding Disc feed tube. Stand cheese in

feed tube, use light pressure

Slicing Disc

Trim visible fat from meat. Remove Processor sliced meats are perfect for stir-fry

and discard skin from poultry.

Cut meat to fit feed tube. Wrap in

plastic wrap and freeze on a

baking sheet until firm but not

frozen solid. Use firm pressure

to slice.

dishes.

to shred.

Citrus Peel

Metal Blade

Remove zest from fresh, washed

& dried citrus using vegetable

peeler leaving bitter white pith

on fruit. Cut in 1-inch pieces.

Pulse to chop then process until

zest is desired texture.

Chopped citrus zest. For best chop, add

sugar or salt from recipe when processing.

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or short shreds from car-

rots, zucchini and other

long vegetables, cut

them in 4-inch (10cm)

lengths, pack them

tightly upright. For long

slices or shreds, cut

them in 2-inch (5cm)

lengths.

1. Place work bowl on Pro

Plus^™base in usual way.

Hold Strainer Basket

open side up, with

TROUBLESHOOTING

Food

Blade

Preparation/Method

Results/Notes

Meats,

Poultry –

Cooked

Metal Blade

Cut meat into 3/4-inch or smaller

cubes/pieces. Pulse to chop to

desired texture. Process up to

8 ounces at a time.

Chopped meats can be used for salads or

spreads. For Baby/Junior Foods, add broth

or other liquid as needed. Always consult

with your pediatrician/family physician con-

cerning the best foods for your baby and

when to introduce new foods to his/her diet.

These are some problems

that beginners with a food

processor sometimes expe-

rience, along with their

solutions.

locking device facing

you. Align locking device

slightly to left of locking

tab on front rim of work

bowl.

Food is unevenly

chopped

Muffins,

Quick Breads

Metal Blade

Use metal blade to “sift” dry

Batters for small recipes of muffins and

ingredients; remove. Process wet quick breads can be prepared quickly and

ingredients, return dry ingredients with little fuss.

to work bowl and pulse to blend.

Try to process less food

at one time. Pulse/chop

until pieces of food are

no larger than 1/2 inch

(1.25cm). Then run

machine continuously,

checking consistency

often.

5. Adjust pusher pressure

to food texture.

Place strainer basket on

work bowl, fitting Juicer

Stem Adapter loosely

over motor shaft. Turn

basket counterclockwise

as far as it will go, until it

clicks into position.

See Cuisinart recipes.

Never push down hard

on pusher.

Pastry/

Pie Crust

Use recipe, pg 30 or other favorite Can prepare pastry for single crust pie.

recipe using recipe method.

Repeat for a 2-crust pie, do not double.

Use light pressure for

soft fruits and vegetables

and pack them horizon-

tally; like bananas,

mushrooms, strawberries

and tomatoes and for all

cheeses.

Peanut Butter Metal Blade

or Nut Butters

Process up to 1-1/2 cups peanuts Fresh nut butters contain no additional oils,

or other nuts. Pulse to chop

first, then process continuously

until ground nuts form a ball.

sugar or salt unless you choose to add

them. Nut butters can be kept for several

months tightly covered and refrigerated.

For chunky-style, add a handful of nuts

before processing is completed.

Turn Juicer Stem

Liquid leaks from bottom

of work bowl onto

motor base

Adapter clockwise until it

drops into position.

Check that it is down as

far as it will go on the

motor shaft.

Remove work bowl from

base as soon as you fin-

ish processing. Do not

remove metal blade first.

When work bowl and

blade are removed

together, blade drops

down and forms almost

perfect seal against bowl.

Potatoes,

Cooked

Shredding Disc Trim to fit feed tube as needed.

Slicing Disc

Use chute attachment for larger

Shred or slice using light pressure. amounts.

Use medium pressure for

most food — apples, cel-

ery, citrus fruit, potatoes,

zucchini. Use firm pres-

sure for really hard veg-

etables like carrots and

yams.

Potatoes, Raw Shredding Disc Trim as needed to fit feed tube.

Use chute attachment for larger amounts.

2. Hold small cone by top

and place it over Juicer

Stem Adapter, fitting slot

over rib on adapter.

Slicing Disc

Shred or slice using medium

pressure.

Vegetables,

Raw

Metal Blade

Peel vegetable & cut into pieces

3/4-inch or smaller. Keep pieces

similar size for most even chop.

Pulse to chop, or process to

“grind” or “purée. For small items

such as garlic or shallots, drop

through feed tube while machine

is running to chop.

Cut citrus fruit in half and

hold cut side down over

cone. With other hand,

hold control lever in

PULSE position and

press down fruit to

extract juice. For continu-

ous operation, move

control lever to ON. Twist

fruit to extract most juice.

Do not allow juice to

overflow center tube of

work bowl.

Liquid leaks out between

work bowl and cover

when machine is running

Never use more than

1-1/2 cups (360ml) of a

very thin liquid. The

thicker the liquid, the

more you can use. With

thick mixtures like pan-

cake or cake batter, for

example, you can

Using The Juicer

Attachment

The Citrus Juicer

Attachment includes:

Shredding Disc Peel and cut to fit feed tube. Cut

Slicing Disc

For soft vegetables, use light to moderate

one end flat, place in feed tube flat pressure. For firmer vegetables, use mod-

end down. For cabbage remove

and discard core.

Strainer Basket, which

locks into processor work

bowl. It has grooved cam

on one side and smooth

locking device on opposite

side. In its center is the:

erate to medium pressure.

Do not use shredding disc for cabbage.

Yeast Doughs Metal Blade

Process dry ingredients to blend,

then add yeast mixture/liquid

through feed tube in a steady

stream as fast as the flour will

absorb it. After mixture forms

ball, process for 46 – 60 seconds

to knead.

Makes a scant 1 pound of dough, enough

for a single small (8 x 4 x 2-1/2 – inch loaf

pan) or free form bread. See recipes for

more ideas.

process as much as 2

cups (480ml).

Juicer Stem Adapter,

which fits over motor shaft

of Pro Plus^™.

To remove attachment,

remove cone from Juicer

Stem Adapter. Loosen

Slices are uneven or

slanted

adapter from motor shaft

by lifting it slightly, straight

up. Hold Strainer Basket

on both sides and turn

clockwise to unlock it from

work bowl. Lift straight up.

Remove work bowl from

base and pour out juice.

Pack feed tube carefully.

Maintain even pressure

on pusher.

Small cone, for lemons

and limes. It must always

be attached to Adapter

when Attachment is in use.

Slot in center of underside

fits rib on Adapter.

2. Prepare food first.

Always remove large

hard pits and seeds.

When slicing, cut one

end flat and place in

prevents pusher from

moving. (Bottom of feed

tube is slightly larger

than top. If food is too

big for top, try inserting

Guidelines for

Perfect Slices and

Consistently

Carrots or similar food

falls over in feed tube

Cut food into equally

sized pieces, not over 4

inches (10cm) long. Use

enough pieces to fit feed

tube snugly.

Uniform Shreds

feed tube cut side down.

from bottom.)

Medium cone, for oranges

and large cone, for grape-

fruits. Both fit over small

cone.

1. Choose food with care.

Fruits and vegetables

should be fresh, firm and

not overripe.

3. Pack feed tube carefully. 4. Pack feed tube for

Food should fit snugly

but not so tight that it

desired results.

For small, round slices

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household use. Except as oth-

erwise required under applica-

ble state law, this warranty is

not available to retailers

or other commercial

Your Cuisinart^®Pro Plus^™Food

Processor has been manufac-

tured to strict specifications

and has been designed for use

with the Cuisinart^®Food

Processor authorized acces-

sories and replacement parts

for your model. This warranty

expressly excludes any

defects or damages caused by

accessories, replacement parts

or repair service other than

those that have been author-

ized by Cuisinart.

Cut carrots in half and

insert one piece point-side

down and the other stem-

side down.

and blade or disc immedi-

ately after use so food

won’t dry on them.

procedure and wipe area

with damp sponge and

non-abrasive cleaner.

TECHNICAL DATA

The line voltage and fre-

quency approximate for

your machine are shown

on label on underside of

base.

If you wash blades and

discs by hand, do it careful- any blade or disc on motor

IMPORTANT: Never store

purchasers or owners.

A few pieces of food

remain on top of slicing

or shredding disc

You can improve this by

raising and lowering

(bouncing) pusher when

food is almost all sliced

or shredded.

ly. Avoid leaving them in

soapy water, where they

may disappear from sight.

To clean metal blade, fill

work bowl with soapy

water, hold blade by its

center plastic part and

move it up and down on

center shaft. Use of a spray

attachment is also effec-

tive. If necessary, use a

brush.

shaft. No blade or disc

should be placed on shaft

except when work bowl is

in place and processor is

about to be used.

We warrant that your

Cuisinart^®Pro Plus^™Food

Processor will be free of

defects in material and work-

manship under normal home

use for three years from the

date of original purchase.

An automatic temperature-

controlled circuit breaker in

motor ensures protection

against motor burnout. If

processor runs for excep-

tionally long time when

chopping, mixing or knead-

ing thick or heavy mixtures

in successive batches,

motor may overheat. If this

happens, processor will

stop. Turn it off and wait for

motor to cool off before

proceeding. It will usually

cool off within 10 minutes.

In extreme cases, it could

take an hour.

FOR YOUR SAFETY

However, return of the

Cheese spreads out and

collects on top of shred-

ding disc

Cheese was not cold

enough, or pressure on

pusher was too great.

Like all powerful electrical

appliances, your food

processor should be han-

dled with care.

This warranty does not cover

any damage caused by

accident, misuse, shipment

or other than ordinary

household use.

warranty registration card

is not a condition of this war-

ranty and does not eliminate

the need for the consumer to

maintain the original proof of

purchase. 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.

Follow these guidelines to

protect yourself and your

family from misuse that

could cause injury.

Work bowl is made of

This warranty excludes all inci-

dental or consequential dam-

ages. Some states do not

allow the exclusion of or limita-

tion of incidental or conse-

quential damages, so the fore-

going may not apply to you.

Always use light pressure Lexan^®polycarbonate plas-

when processing cheese. tic, which is shatter resist-

ant and heat resistant.

CLEANING AND

Handle and store metal

blade and discs carefully.

Their cutting edges are

very sharp.

Chopping certain foods

may scratch or cloud work

bowl. Among them are rice,

whole spices and oils like

We suggest that you complete

and return the enclosed

warranty registration card

promptly to facilitate verifica-

tion of the date of original

purchase.

STORING

Safety switches prevent

machine from operating

when work bowl or cover is

not locked into position.

Motor stops within seconds

when control switch is

turned off or cover is

unlocked. If motor should

ever continue to run, do not

attempt to remove cover.

Remove plug from outlet

and immediately notify the

Cuisinart Consumer

Keep your food processor

This warranty gives you specif-

ic legal rights, and you may

have other rights that vary

from state to state.

ready for use on a kitchen

wintergreen. If you like to

Never put adapter stem on

motor shaft until work bowl

is securely locked in place.

counter. When it’s not

prepare your own spice

being used, leave it

blends, you may want to

keep a second bowl just for

that purpose.

unplugged. Don’t leave it

with cover in locked posi-

tion; this could damage the

off-on mechanism.

If your food processor should

prove to be defective within

the warranty period, we will

repair it (or, if we think

necessary, replace it) without

charge to you. To obtain

warranty service, please call

our Consumer Service Center

toll-free at 800-726-0190 or

write to:

WARNING

Always make certain that

adapter stem is down on

motor shaft as far as it will

go.

Our food processors and

accessories are carefully

designed and manufactured

with high-quality materials to

assure your satisfaction and

safety when you use them.

Although accessories sold by

companies other than

Cuisinart may be compatible

with your Cuisinart^®Food

Processor, they may also be

extremely dangerous and

expose the user to serious

injury.

Base housing is made of

touch plastic with high

impact resistance. Its

Store blades and discs in

safe, convenient place, as

you would sharp knives —

out of the reach of children.

Always insert metal blade

in work bowl before putting

ingredients in work bowl.

smooth surface will look

new for years. Keep a

sponge handy as you work

and wipe spills from base.

Wipe in direction away

from motor shaft. Do not

use abrasive spray clean-

ers on base or pusher.

Service Center.

All parts except motor base

are dishwasher safe and

we recommend washing

them in the dishwasher ON

THE TOP RACK. Due to

intense water heat, wash-

ing the work bowl, work

bowl cover and accessories

on the bottom rack may

cause damage over time.

When slicing or shred-

ding food, always use

pusher. Never put your

fingers or a spatula into

feed tube.

Cuisinart

150 Milford Road

East Windsor, NJ 08520

WARRANTY

CUISINART^®PRO PLUS^™

FOOD PROCESSOR /

JUICER LIMITED

THREE-YEAR

To facilitate the speed and

accuracy of your return, please

also enclose $7.00 for shipping

and handling of the product;

under California law, only proof

of purchase is required. Please

also be sure to include a return

address, description of the

product defect, product serial

number, and any other infor-

mation pertinent to the prod-

ucts return. Please pay by

check or money order.

Four rubber feet on under-

side of base keep it from

moving on most work sur-

faces when machine is pro-

cessing heavy loads. Clean

feet from time to time; if

rubber surface is not clean,

machine may move on

counter. If feet leave spots

on counter, spray with spot

remover and wipe with

damp sponge. If any trace

of spot remains, repeat

Always wait for blade or

disc to stop spinning before

you remove cover from

work bowl.

We specifically caution you not

to use other brand acces-

sories, such as juicers, which

permit your processor to oper-

ate with exposed cutting or

shredding discs.

WARRANTY

This warranty supersedes all

previous warranties on

Cuisinart^®Pro Plus^™Food

Processors.

Be careful not to let metal

blade fall out of work bowl

when you empty bowl.

Remove it before tilting

bowl or hold it in place.

Insert work bowl upside

down. Remember where

you place sharp blades and

discs, and unload them

carefully.

If you have any questions

about the safety features of

your Cuisinart^®Food

Processor, please call us at

the toll-free number that

appears on the above

warranty.

This warranty is available to

consumers only. You are a

consumer if you own a

Cuisinart^®Pro Plus^™Food

Processor that was purchased

at retail for personal, family or

To simplify cleaning, rinse

work bowl, cover, pusher

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Nutritional information per serving (1/4 cup):

Calories 8 (7% from fat) • carb 2g • pro. 0g • fat 0g • sat. fat • chol. 0mg

• sod. 58mg • calc. 7mg • fiber 0g

Recipe Notes:

Nutritional analyses are based on number of servings indicated. If a recipe produces a range

of servings, they are based on the highest serving yield for that particular recipe.

Hummus

Add a roasted red pepper and 1 teaspoon herbs de Provence for a variation.

Makes about 2 cups

Guacamole

Serve guacamole with crispy tortilla chips, or use as a sauce or side dish.

Makes about 2 cups

1/4

cup loosely packed flat parsley leaves

clove garlic, peeled

1/4

1/2

1/4

cup water

teaspoon ground cumin

cup extra virgin olive oil

ripe plum tomato (3-4 ounces), cored,

seeded, cut into eighths

tablespoons packed cilantro leaves,

washed & dried

can (19 ounces, 540g) chickpeas,

rinsed and drained

kosher salt and freshly ground black pepper

to taste

garlic clove, peeled

tablespoons fresh lime or lemon juice

teaspoon chili powder

tablespoons tahini (see Note)

tablespoons fresh lemon juice

jalapeño pepper, seeded and halved,

cut in 3/4-inch pieces

1/2

1/4

teaspoon ground cumin

teaspoon kosher salt

1/2

ounce red onion (about 1-inch piece),

trimmed, cut into 1/2-inch pieces

Insert metal blade. Add parsley to work bowl. Process to chop, 5 seconds; remove and reserve.

With machine running, drop garlic through feed tube. Process until finely chopped, about 5 sec-

onds. Add chick peas, tahini, lemon juice, water and cumin to work bowl; process until smooth,

1-1/2 to 2 minutes, stopping to scrape work bowl as needed one or two times. With the machine

running, add the olive oil in a steady stream and process until the mixture is smooth and creamy.

Taste and season with kosher salt and freshly ground pepper. Transfer to a bowl, cover and let

stand for 30 minutes or longer to allow flavors to blend. Refrigerate if not serving in 30 minutes.

ripe avocados (20-24 ounces total),

peeled, pitted, cut into 3/4-inch chunks

Insert metal blade. Place tomato pieces in work bowl; pulse to chop, 10 to 15 times; remove and

reserve. With machine running, drop garlic through feed tube and process until minced, about 10

seconds. Scrape work bowl. Add jalapeño and onion to work bowl, pulse to chop, 5 times. Add half

the avocado pieces, cilantro leaves, lime juice, chili powder, cumin and salt. Pulse 5 times to chop

avocado, then process until smooth, about 45 seconds. Add remaining avocado. Pulse until mix-

ture is blended, and reaches desired texture for a chunky guacamole, or process until smooth and

creamy, about 1-1/2 minutes. Cover and refrigerate for at least 30 minutes before serving to allow

flavors to blend. Serve with tortilla corn chips.

Note: Tahini is a sesame seed paste available most grocery stores.

Nutritional information per serving (2 tablespoons):

Calories 30 (38% from fat) • carb. 4g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg

• sod. 29mg • calc. 16mg • fiber 1g

Nutritional information per serving (2 tablespoons):

Calories 56 (73% from fat) • carb. 4g • pro. 0g • fat 5g • sat. fat 1g • chol. 0mg

• sod. 23mg • calc. 2mg • fiber 3g

Herbed Chevre & Sun-dried Tomato Torta

Makes about 1-1/2 cups

sun-dried tomatoes, oil packed, with 1

tablespoon oil

ounces cream cheese (may use

reduced fat), cut in 1-inch pieces

Fresh Tomato & Roasted Pepper Salsa Cruda

Roasted Red Peppers add a little something extra to a traditional favorite.

1/2

teaspoon herbs de Provence (or basil

or thyme)

ounces Chevre or other goat cheese,

chilled, cut in 1-inch pieces

Makes 1-1/2 cups

tablespoon toasted pine nuts

imported black olives, pitted

clove garlic, peeled

1/8

teaspoon kosher salt

3-4

teaspoon freshly ground pepper

garlic clove, peeled

green onion, trimmed, cut 1-inch

pieces

2 - 3 drops hot sauce such as Tabasco^®

to taste

plum tomatoes (12 ounces), cored,

seeded, quartered

1-2

jalapeño peppers, stemmed, halved,

seeded, cut in 1/2-inch pieces

1/4

cup mixed fresh herbs, loosely

packed (such as parsley, thyme, basil,

oregano, marjoram, sage, etc.)

1/2

1/3

roasted red pepper, cut in 1-inch

pieces

tablespoons fresh lime juice

teaspoon ground cumin

teaspoon kosher salt

cup lightly packed fresh cilantro

leaves, washed and dried

1/2

1/4

Insert metal blade. Place sun-dried tomatoes, herbs de Provence, pine nuts and olives in work

bowl. Pulse to chop, 5 times. Line a 2-cup bowl or mold with plastic wrap. Spoon the sun-dried

tomato mixture into the bottom of the prepared mold; reserve. Wipe the work bowl and metal blade

clean with a paper towel.

Insert metal blade. With machine running, drop garlic through feed tube; process 5 seconds to

chop. Add half the tomatoes to work bowl. Pulse 5 times to chop, then process to chop finely,

about 15 to 20 seconds. Add remaining tomatoes to work bowl along with roasted red pepper,

cilantro, green onions, jalapeño pepper, lime juice, cumin and salt. Pulse 10 to 15 times (one

second pulses), or process until desired texture is reached. Let stand 30 minutes before serving

to allow flavors to blend.

Insert the metal blade. With the machine running, drop the garlic through the feed tube and

process 10 seconds to chop. Scrape the work bowl. Add the herbs, process to chop finely,

15 seconds. Add cheese, salt, pepper and 2 - 3 drops hot sauce, process 20 to 30 seconds

to combine.

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Gently spoon some of the cheese mixture over the bottom of the bowl, pressing down gently.

Spoon in the remaining cheese mixture and smooth over the top. Cover with plastic wrap and

refrigerate until ready to use.

Transfer to a resealable container, cover and let stand for at least 30 minutes before using to allow

flavors to blend and develop. Refrigerate unused portions. Will keep about 5 days refrigerated.

Nutritional information per serving (2 tablespoons):

Calories 33 (33% from fat) • carb. 3g • pro. 3g • fat 1g • sat. fat 1g • chol. 86mg

• sod. 86mg • calc. 71mg • fiber 0g

To unmold: remove plastic wrap. Arrange fresh herbs or other greens over the exposed “top” of the

molded cheese, so that some will come out from the edges. Place a flat plate or server over the

bowl and invert so that the “top” becomes the “bottom”. Carefully lift up the bowl and gently remove

the plastic wrap. Serve with crackers, pita wedges, bagel chips or baguette slices.

Coleslaw

Nutritional information per serving (2 tablespoons):

Calories 104 (73% from fat) • carb. 2g • pro. 5g • fat 9g • sat. fat 5g • chol. 16mg

• sod. 165mg • calc. 87mg • fiber 0g

Shred cabbage in just seconds using your Pro Plus^™.

Makes about 6 cups

small head green cabbage (1-1/2

pounds), cut to fit feed tube

1/2

cup reduced fat mayonnaise

tablespoons vinegar

Vinaigrette

Makes 1-1/2 cups

medium carrot (3 ounces), trimmed,

peeled, and cut to fit feed tube

kosher salt and freshly ground black

pepper to taste

This basic vinaigrette can be easily changed by using a flavored vinegar or oil, or by

adding fresh or dried herbs. Add a touch of sugar for a little sweetness.

Assemble processor with chute attachment, ejector disc and slicing disc. Slice cabbage through

chute into large bowl. Insert shredding disc, and shred carrots through chute into bowl. Toss cab-

bage and carrots with remaining ingredients.

small garlic clove, peeled

cup wine vinegar

1/2

1/8

teaspoon kosher salt

1/3

teaspoon freshly ground black pepper

tablespoon fresh lemon juice

tablespoon Dijon mustard

cup vegetable oil

(may use half olive oil)

Nutritional information per serving (3/4 cup):

Calories 73 (55% from fat) • carb. 7g • pro. 1g • fat 4g • sat. fat 1g • chol. 1mg

• sod. 109mg • calc. 45mg • fiber 2g

Insert metal blade and turn on machine. Drop garlic through feed tube and process until minced

about 5 seconds. Add vinegar, mustard, salt and pepper to work bowl. While machine is running,

pour oil through feed tube in thin stream and process until completely mixed and emulsified, about

5 to 10 seconds.

Asian Carrot Salad

This salad goes nicely with grilled seafood or chicken.

Nutritional information per serving (1 tablespoon):

Calories 81 (98% from fat) • carb. 0g • pro. 0g • fat 9g • sat. fat 1g • chol. 0mg

• sod. 43mg • calc. 1mg • fiber 0g

Makes 4 – 6 servings

pound carrots, trimmed & peeled, cut

to fit feed tube horizontally

slices fresh ginger root, each about

the size of a quarter

small red onion (2-3 ounces), peeled,

halved vertically

tablespoon fresh cilantro leaves

teaspoon pepper flakes

Creamy Ricotta Herb Dressing/Dip

This is a good light dressing for potato salad or other fresh vegetable salads. It also

makes a nice dip for fresh crudités.

1/4

small red bell pepper, stemmed,

cored, seeded, cut to fit feed tube

tablespoons rice vinegar

teaspoon low-sodium soy sauce

tablespoons vegetable oil

Makes about 1-1/2 cups

1/4

cup roasted unsalted peanuts

small clove garlic, peeled

shallots, peeled and halved

clove garlic, peeled (optional)

cup fresh flat-leaf parsley

tablespoon fresh tarragon leaves

teaspoon fresh thyme leaves

fresh basil leaves

3/4

1/2

cup part skim ricotta cheese

cup buttermilk or fat free plain yogurt

teaspoon dry mustard

tablespoon Asian (toasted) sesame oil

1/4

Assemble processor with chute attachment, ejector disc and slicing shredding disc. Shred carrots.

Insert slicing disc, slice onion and red pepper. Toss vegetables to combine; reserve.

teaspoon each kosher salt and freshly

ground pepper

Switch to clear work bowl. Insert metal blade. Place peanuts in work bowl. Pulse to chop, 5 times;

remove and reserve. With machine running, drop garlic and ginger through feed tube, process 5

seconds to chop. Add cilantro and pepper flakes to work bowl, pulse to chop, 5 times; scrape

2-3

Insert metal blade. With machine running, drop shallots and garlic (if using) through feed tube and

process to chop, 5 seconds. Scrape work bowl. Add fresh herbs; pulse to chop, 5 times. Add

ricotta, yogurt, dry mustard, salt, pepper. Process until creamy and smooth, about 20 seconds.

work bowl. Add vinegar and soy sauce to work bowl. Process to blend, 5 seconds. With machine

running, add oils in a steady stream; process until dressing is emulsified, 5 to 10 seconds. Add

dressing to carrot mixture and toss to combine. Let salad stand 15 to 20 minutes before serving to

allow flavors to blend.

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Nutritional information per serving:

Calories 126 (57% from fat) • carb. 12g • pro. 3g • fat 9g • sat. fat 1g • chol. 0mg

• sod. 342mg • calc. 30mg • fiber 3g

Savory Sweet Potato & Carrot Bake

Full of beta carotenes, this pleasant alternative to traditional sweet potato dishes is

particularly good with turkey, pork or game dishes.

Preheat oven to 325° F. Brush a 6-cup shallow oval or other similar sized baking dish with 1 table-

spoon melted butter.

Marinated Cucumber Salad

Makes about 3 cups

tablespoon unsalted butter, melted

tablespoons unsalted butter, cut into

1/2-inch pieces, divided

medium cucumbers (1-1/2 pounds

total), peeled, halved lengthwise,

seeded, ends cut flat, cut to fit feed

tube

tablespoon kosher salt

3/4

pound sweet potatoes or yams,

peeled, cut to fit feed tube

tablespoon granulated sugar

teaspoon dried dill*

large egg

3/4

pound carrots, peeled, cut to fit feed

tube

large egg white

freshly ground black pepper to taste

1/3

1/2

1/4

cup all-purpose flour

cup evaporated fat free milk

teaspoon thyme

1/2

1/4

medium red onion, peeled

cup white wine vinegar *

ounces sharp white cheddar cheese,

cut to fit feed tube

Assemble processor with chute attachment, ejector disc and slicing disc. Slice cucumbers into

bowl. Slice onion into bowl. Toss cucumbers and onion with remaining ingredients and let sit for

30 minutes to allow flavors to combine.

slices good quality white bread (2

ounces), torn into pieces

teaspoon rubbed sage

teaspoon kosher salt

hot sauce such as Tabasco^®

tablespoons walnuts

Drain before serving.

*You may vary the salad by using flavored vinegar such as raspberry, or changing the herb.

Assemble processor with chute attachment, ejector disc and shredding disc. Place medium bowl

under chute opening. Use firm pressure to shred sweet potatoes, carrots and cheese. Reserve.

Nutritional information per serving (1/2 cup):

Calories 38 (0% from fat) • carb. 9g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg

• sod. 667mg • calc. 35mg • fiber 2g

Place clear work bowl on food processor base. Insert metal blade. Place bread, walnuts and butter

in work bowl. Process until mixture is coarse crumbs, about 30 seconds; reserve. Place egg, egg

white, flour, milk, sugar, thyme, sage, salt, hot sauce, and remaining butter in work bowl. Process

until smooth and blended, 20 seconds. Pour over sweet potato/carrot mixture in bowl and stir to

combine. Arrange in prepared baking dish and pat to even thickness. Top evenly with buttered

crumb mixture. Bake in preheated 325° F oven for 1-1/2 hours, until vegetables are tender and

crumb topping is golden brown and crispy. Serve hot.

Potatoes au Gratin

To make Potatoes au Gratin for a larger group, double or triple the recipe using

the chute attachment and ejector disc.

Makes 6 servings.

Nutritional information per serving:

Calories 214 (42% from fat) • carb 25g • pro. 7g • fat 10g • sat. fat 5g • chol. 49mg

• sod. 228mg • calc. 131mg • fiber 3g

ounces Swiss, Gruyère or cheddar

cheese

1-1/2 pounds russet potatoes (medium

sized), peeled, halved lengthwise,

ends cut flat

small garlic clove, peeled

cup evaporated fat free milk

cup heavy cream

kosher salt and freshly ground black

pepper to taste

Meatloaf with Mushrooms & Herbs

For a change, use a combination of turkey breast and lean pork loin.

Makes 4 servings

1/2

Preheat oven to 375°F. Generously butter 9-inch square or other 10-cup baking dish.

cooking spray

1/2

teaspoon freshly ground pepper

large egg

Insert shredding disc and shred cheese using medium pressure; remove and reserve. Insert metal

blade and turn on machine. Drop garlic through feed tube, and process until minced about

5 seconds.

1/4

cup flat parsley leaves, loosely

packed

1/4

cup reduced fat milk

slices good quality bread, broken into

pieces

tablespoons sodium free tomato paste

Bring evaporated milk, cream and garlic to simmer in small pot.

1/2

pound cold boneless beef chuck or

round, cut into 3/4-inch cubes

Assemble processor with chute attachment, ejector disc and slicing disc. Slice potatoes. Make

an even layer of half the potato slices in bottom of baking dish. Sprinkle with salt, pepper and

half the cheese. Add remaining potatoes in layer over cheese season and pour hot cream mixture

over top. Bake until potatoes are tender, liquid is absorbed, and top is browned – about 1 hour.

Sprinkle remaining cheese on top, 5 minutes before end of cooking.

small onion (3 ounces), peeled and

quartered

1/4

pound cold boneless pork, cut into

3/4-inch cubes

3 - 4 mushrooms (2 ounces), cleaned and

quartered

pound cold boneless veal, cut into

3/4-inch cubes

teaspoon Italian herb blend or herbs

de Provence

Nutritional information per serving:

Calories 279 (44% from fat) • carb. 28mg • pro. 11g • fat 14g • sat. fat 8g • chol. 48mg

teaspoon kosher salt

• sod. 126mg • calc. 337mg • fiber 2g

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Preheat oven to 400° F. Lightly coat a 7-1/2 x 3-3/4 x 2-1/4 -inch loaf pan with cooking spray.

* Substitute 1/2 pound of well-trimmed pork loin or beef flank steak for the chicken. Trim, freeze

and slice as described for chicken.

Insert metal blade. Place parsley and bread in work bowl; pulse 5 times, then process until bread

is medium coarse crumbs, about 20 seconds. Add onion, mushrooms, herbs, salt, and pepper to

work bowl. Pulse to chop finely, 10 to 15 times. Remove and transfer to a medium bowl. Place

egg, milk and tomato paste in work bowl. Process to blend, 5 seconds; add to onion mixture and

stir. Place beef cubes in work bowl. Pulse to chop finely, 15 to 20 long pulses. Add to mixture in

bowl. Place pork and veal cubes in work bowl. Pulse to chop finely, 15 to 20 long pulses. Add to

bowl. Stir meats into vegetable/crumb mixture until completely combined. Spoon into prepared

loaf pan and press to compact. Bake in preheated 400° F oven for 40 to 45 minutes, until top is

browned and internal temperature measures 160° - 170° F when tested with an instant read ther-

mometer. Let meatloaf stand in pan for 10 minutes. Drain if necessary, remove, slice and serve.

Alternatively, meat can be shaped into meatballs of desired size and baked until browned and

internal temperature measures 160°-170° F. Use with your favorite tomato sauce or brown gravy.

Nutritional information per serving (3 servings):

Calories 342 (58% from fat) • carb. 12g • pro. 24g • fat 22g • sat. fat 2g • chol. 58mg

• sod. 455mg • calc. 33mg • fiber 3g

Pizza

You can prepare a pizza easily from start to finish without cleaning with work bowl between steps.

First, grate and shred cheeses and reserve. Second, prepare the dough, residual cheese in the

work bowl will just add flavor. Then slice or shred any toppings such as vegetables and cooked

meats. (If you use raw meats, you will have to wash and dry the work bowl and blades used.)

Finally prepare your sauce. Remember – go from dry to wet. Pizza toppings can be as creative as

your individual taste. But remember, too much of any topping will make your pizza wet and soggy,

no matter how long it is baked.

Nutritional information per serving:

Calories 196 (26% from fat) • carb. 12g • pro. 24g • fat 6g • sat. fat 2g • chol. 57mg

• sod. 465mg • calc. 59mg • fiber 1g

Pizza Dough

Ginger Chicken & Vegetable Stir-Fry

The hard part of stir-fries is the preparation – with the LPP it is simple and quick.

Makes 2 - 3 servings

Makes 14 ounces dough to make:

One 15-inch pizza -or-

1/2

pound trimmed boneless, skinless

chicken breast, cut to fit feed tube*

medium red pepper (about 5 ounces),

cored, seeded, cut to fit feed tube

3/4

1/4

teaspoon active dry yeast

teaspoon granulated sugar

1/2

teaspoon salt

medium garlic clove, peeled

teaspoons cornstarch, divided

tablespoon olive oil

cup cold water

1/2-inch piece fresh ginger, peeled

1-1/2 teaspoons water

1/3 cup chicken broth

1-1/2 tablespoons less sodium soy sauce

cup warm water (105°-110°F, test

using instant read thermometer)

1/4

carrots (about 4 ounces) peeled, cut

to fit feed tube horizontally

1-1/2 cups all-purpose flour

ounces mushrooms, stems trimmed

teaspoon sesame oil

Two 8 -10-inch pizzas -or-

Four 5 - 6-inch pizzas

medium scallions, trimmed and cut

into 2-inch lengths

tablespoons vegetable oil

small zucchini (about 4 ounces, cut to

fit feed tube vertically)

Combine yeast, sugar and warm water in a 1-cup liquid measure with pour spout. Stir to combine

and let stand until the mixture is foamy, about 5 minutes. (Note: If the mixture does not become

foamy, the yeast is not active, discard and begin again with fresh yeast.)

Freeze chicken until hard to the touch but still easily pierced with tip of sharp knife, about 20 to 30

minutes. Meanwhile, prepare vegetables. Insert metal blade and turn on machine. Drop garlic and

ginger through feed tube and process until minced, about 10 seconds. Remove and reserve.

Insert shredding disc. Pack carrots in feed tube and shred. Remove and reserve. Insert slicing disc

and slice remaining vegetables separately. Remove and reserve. Slice semi-frozen chicken. Toss

chicken with 1-1/2 teaspoons cornstarch. Stir together remaining cornstarch and water; reserve.

Combine broth, soy sauce, and sesame oil; reserve.

Insert metal blade. Place flour, salt and oil in work bowl. Process 5 seconds to combine. Scrape

work bowl. Add cold water to yeast mixture; stir. With the machine running, add the yeast mixture

in a steady stream, as fast as the flour will absorb it. When the mixture forms a ball, process for

one minute to knead. Remove dough, dust lightly with flour and place in a 1-quart resealable food

storage bag. Press out air and seal. Let dough rise in a warm, draft-free place until doubled in size,

about 1 hour.

Nutritional information per serving:

Calories 203 (17% from fat) • carb. 36g • pro. 5g • fat 4g • sat. fat 1g • chol. 0mg

• sod. 295mg • calc. 8mg • fiber 1g

Heat work or large stick free skillet over high heat. Add 1-2 tablespoons of vegetable oil. Stir-fry

chicken, in batches if necessary, until firm. Remove and reserve as done. Add more oil between

batches as necessary. Add remaining vegetable oil to wok or skillet, reduce heat to medium-high

and cook ginger and garlic, stirring, until fragrant, about 15 seconds. Add carrots and stir-fry for

15 seconds. Add remaining vegetables and stir-fry until just tender, about 1 minute. Return chicken

to skillet along with broth mixture. Raise heat and cook until bubbling. Lower heat and stir in

cornstarch mixture, cook just until thickened. Season to taste and serve immediately.

clove garlic, peeled

1/2

1/4

teaspoon basil

can (14 – 15 ounces) tomatoes in

thick juice/sauce

teaspoon oregano

teaspoon thyme

tablespoons sodium-free tomato

paste

teaspoon red pepper flakes

(optional, for a spicier sauce)

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Quick & Simple Pizza Sauce

Makes 2 cups sauce (use 1/2 cup for each 15-inch pizza), sauce may be frozen

Cherry Walnut Cinnamon Buns

Insert metal blade. With machine running, drop garlic through feed tube and process 5 seconds.

Scrape work bowl. Add tomatoes with juice, tomato paste, basil, oregano, thyme, and red pepper

flakes if using. Pulse 10 to 15 times to chop and blend sauce. If sauce is too chunky for your taste,

process until desired consistency is reached.

You may substitute chopped dried apricots for the cherries and almonds for the walnuts.

Makes 9 buns, about 2-1/2 inches each.

3/4

teaspoon active dry yeast

1/8

1/2

1/4

teaspoon salt

tablespoons warm (110° F) water

teaspoons granulated sugar, divided

tablespoons packed brown sugar

teaspoon ground cinnamon

cup walnut halves

cup + 1 tablespoon lowfat milk

Cook’s Tip: Freeze remaining sauce in ?-cup portions to have ready to make pizzas.

cup dried tart cherries (may substitute

raisins)

Nutritional information per serving:

Calories 8 (3% from fat) • carb. 2g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg

• sod. 35mg • calc. 8mg • fiber 1g

1/2

cup boiling water

1-1/2 tablespoons unsalted butter, melted

cooking spray

1/4

1-1/2 cups all-purpose flour

tablespoon lowfat cream cheese

White Wheat Baguette

This bread has a crunchy, crispy crust with a dense chewy interior.

Powdered sugar glaze (recipe fol-

lows)

Makes one baguette, about 12 ounces.

Stir yeast and 1 teaspoon of the granulated sugar into warm water in a 1-cup liquid measure with

pour spout. Let stand until foamy, 5 to 10 minutes. Insert metal blade. Place the brown sugar and

cinnamon in work bowl and process 10 seconds. Add walnuts and pulse to chop, 5 times; remove

and reserve. Add 1/2 cup cold milk to yeast mixture and stir to blend.

2-1/4 teaspoons active dry yeast (1 packet)

1/2

3/4

1/2

cup whole wheat flour

teaspoon salt

1/4

teaspoon granulated sugar

tablespoons warm (110° F) water

cup bread or all-purpose flour

cup cold lowfat milk

Place flour, remaining granulated sugar, cream cheese and salt in work bowl; process 10 seconds.

With machine running, add yeast mixture in a steady stream, as fast as the flour will absorb it.

Process until dough forms a ball, then process 45 seconds to knead dough. Remove dough and

gather into a ball – dough will be slightly sticky. Dust lightly with flour and place in a 1-quart reseal-

able food storage bag; press out air and seal tightly. Let dough rise in a warm, draft-free place,

until doubled in volume, about 1 hour. Place cherries in a small, heatproof bowl and cover with 1/2

cup boiling water. Let stand 15 minutes. Drain and pat dry. Lightly coat an 8-inch square baking

pan with cooking spray.

teaspoons flour for dusting, divided

Stir yeast and sugar into warm water in a 1-cup liquid measuring cup with pour spout.Let stand

until foamy, 3 to 5 minutes.

Place both flours and salt in work bowl fitted with metal blade, process 10 seconds to combine.

Add cold milk to foamy yeast mixture and stir to blend with a fork. With the machine running, add

the liquid in a steady stream, as fast as he flour absorbs it. Process until dough forms a ball, then

process 45 seconds longer to knead dough. (If too dry, add cold water, one teaspoon at a time,

processing 10 seconds after each addition. If too wet/sticky, add bread/all-purpose flour one table-

spoon at a time, processing 10 seconds after each addition.) Remove dough, shape into a ball,

and dust lightly with 1 teaspoon of flour. Place in a resealable 1-quart food storage bag, press out

air, and seal tightly. Let dough rise in a warm, draft-free spot, until doubled in volume, about 1 hour.

Punch dough down to deflate; let rest 10 minutes. On a lightly floured surface, roll the dough into a

rectangle 14 x 7-inches. Brush dough with melted butter all the way to the short sides, but leaving

a 1/2-inch border on each of the long sides. Sprinkle the buttered area evenly with the brown

sugar/walnut mixture; distribute the drained and dried cherries evenly over the sugared area.

Brush unbuttered edges with water. Roll from one long side jelly-roll style. Pinch seam to seal.

Use a serrated knife to cut the roll into 9 pieces, each about 1-1/2 inches in length. Place the rolls

in the prepared pan, cut side up. Cover with plastic wrap and place in a warm, draft-free place, until

nearly doubled in volume, about 1 hour. Fifteen minutes before baking, preheat oven to 350°F.

Punch dough down to deflate; let rest 10 minutes. Roll dough into a rectangle, the roll up from the

long side jelly-roll style. Pinch seam and ends to seal. Roll to length of about 12 to 14 inches.

Place on a parchment lined baking sheet and dust loaf lightly with remaining flour. Cover loosely

with a sheet of plastic wrap that has been coated lightly with cooking spray. Let rise in a warm,

draft-free spot, until doubled in volume, about 1 hour.

When ready, brush tops with remaining tablespoon milk. Bake in preheated 350°F oven for 25 to

30 minutes until golden brown and puffed. Let cool on a rack for 15 minutes. Drizzle with

Powdered Sugar Glaze. Serve warm. (May be made ahead – do not glaze. Reheat, covered with

foil in a 225°F oven for 20 to 30 minutes, then glaze and serve.)

About 15 minutes before baking, preheat oven to 425° F. Use a serrated knife to make 4 diagonal

slits about 1/4-inch deep across the loaf. Place in oven and bake until browned and crusty, about

20 to 25 minutes. Bread will sound hollow when tapped. Transfer to a rack to cool. For best results,

allow to cool for 20 to 30 minutes before slicing.

Powdered Sugar Glaze

1/3

1/2

cup powdered sugar

2-3

teaspoons lowfat milk

teaspoon vanilla extract

Nutritional information per 2-ounce serving:

Calories 122 (8% from fat) • carb. 23g • pro. 5g • fat 1g • sat. fat 0g • chol. 2mg

• sod. 308mg • calc. 37mg • fiber 2g

Insert metal blade in work bowl. Place powdered sugar, vanilla and 2 teaspoons of the milk in

work bowl. Process until smooth, about 15 to 20 seconds. If too thick to drizzle, add remaining

teaspoon milk.

Nutritional information per bun:

Calories 172 (22% from fat) • carb. 30g • pro. 4g • fat 4g • sat. fat 2g • chol. 7mg

• sod. 47mg • calc. 39mg • fiber 1g

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Lemon Macadamia Nut Bread

Cranberry Pistachio Scones

Makes 10 slices (about 3/4-inch thick)

Cranberry Pistachio Scones are very good served with clotted cream or butter and mar-

malade. You may substitute walnuts, pecans, almonds, or hazelnuts for the pistachios.

Our quick and easy version of a classic favorite. For a change,

try the Orange Ginger version.

Makes 8 scones

Glaze:

1/3

1/2

cup dried cranberries

tablespoons cold unsalted butter, cut

into 1/2-inch pieces

tablespoons fresh lemon juice

cup granulated sugar

cup boiling water

1/4

2/3

1/4

cup fat free vanilla yogurt

cup shelled pistachios

milk for brushing

tablespoons packed brown sugar

Bread:

1/2

cup granulated sugar

1-1/3 cups all-purpose flour

cooking spray

tablespoons unsalted butter, cut in

1/2-inch pieces

teaspoons baking powder

teaspoon salt

granulated sugar for sprinkling

3/4

1/2

1/4

cup all-purpose flour

teaspoon baking powder

teaspoon salt

1/8

large egg

Pour the boiling water over the cranberries in a small heatproof bowl. Let stand 10 minutes to

plump. Preheat oven to 375° F. Line a baking sheet with parchment paper. Drain cranberries and

pat dry, reserve.

tablespoons fat free plain yogurt

1/3

cup unsalted, lightly toasted

macadamia nuts

strips lemon zest/peel, 2 x 1/2-inch,

bitter white pith removed

Insert the metal blade. Place the brown sugar in the work bowl. Pulse to break up, 10 times. Add

flour, baking powder and salt. Process to blend, 10 seconds. Add cold butter pieces, process until

mixture resembles a coarse meal, 30 seconds. Add yogurt, cranberries and pistachios to work

bowl. Pulse until just incorporated, about 5 to 10 pulses. Turn dough out onto a lightly floured work

surface. With lightly floured hands, turn dough to knead, 4 times. (Press dough flat, fold, press flat

again, repeat for a total of 4 times.) Roll dough into a circle, 7 inches in diameter, 3/4-inch high.

Use a serrated knife or pizza cutter to cut dough into 8 wedges. Place the wedges on the prepared

baking sheet in a circle with the wedges about 1/2-inch apart. Brush lightly with milk and sprinkle

lightly with granulated sugar. Bake in preheated oven for 25 to 30 minutes, until golden and firm,

but not dry. Let cool on a rack for 10 minutes before serving.

Preheat oven to 350° F. Lightly coat a 7-1/2 x 3-3/4 x 2-1/4 -inch loaf pan with cooking spray.

Insert the metal blade. Place the flour, baking powder and salt in the work bowl and process 5 sec-

onds; remove and reserve. Cut the lemon peel into 1-inch pieces and place in work bowl with 1/4

cup of the sugar. Process until zest is finely chopped about 1 minute. Add remaining 1/4 cup sugar

and butter; process until creamy, 20 to 30 seconds. Add egg, process 10 seconds; scrape work

bowl. Add yogurt; process 10 seconds – mixture will look slightly curdled. Spoon flour mixture then

macadamia nuts over creamed mixture. Pulse until flour just disappears, 5 to 6 pulses. Do not

over process. Spoon into prepared pan and level top. Bake in preheated 350° F oven for 35 to

40 minutes, until bread is light golden brown and a tester comes out clean when inserted in the

center. While bread is baking, stir lemon juice and sugar for glaze together until sugar is dissolved.

Spoon the glaze over the hot bread a little at a time, allowing the glaze to absorb before adding

more. Let stand until glaze is completely absorbed, then remove from pan and let cool completely

on a wire rack. This bread is actually better the second day. Wrap tightly in plastic wrap to store.

Nutritional information per serving:

Calories 192 (38% from fat) • carb. 26g • pro. 4g • fat 8g • sat. fat 4g • chol. 16mg

• sod. 108mg • calc. 43mg • fiber 1g

Fluffy Buttermilk Biscuits

Hot fluffy biscuits for breakfast or dinner are easy with the Little Pro.

Makes eight 2-inch biscuits

Orange Ginger Variation:

Use orange zest and orange juice in place of lemon. Substitute crystallized ginger that

has been cut in 1/2-inch pieces for the nuts. For more orange flavor, add 1/3 teaspoon

orange flower water (available in specialty food shops) to batter when adding yogurt.

1-1/8 cups all-purpose flour

tablespoons cold unsalted butter, cut

in 1/2-inch pieces

1-1/4 teaspoons baking powder

tablespoons buttermilk

teaspoons milk

1/4

teaspoon baking soda

teaspoon salt

Nutritional information per serving:

Calories 164 (39% from fat) • carb. 23g • pro. 2g • fat 7g • sat. fat 3g • chol. 31mg

• sod. 79mg • calc. 13mg • fiber 1g

Preheat oven to 425°F. Line a baking sheet with parchment paper.

Insert metal blade. Place flour, baking powder, baking soda, and salt in work bowl. Process

5 seconds. Add butter and shortening to work bowl. Pulse 10 times, the process until the mixture

resemble coarse corn meal, about 30 seconds. Scrape work bowl. Drizzle buttermilk over flour

mixture. Process until the mixture just forms clumps, about 5 seconds, do not let form a ball.

Turn out onto a lightly floured surface. With floured hands gather and press into a ball. Flatten,

fold and turn 4 times to knead. Roll out into an 8 x 4-inch rectangle. Use a floured 2-inch round

biscuit/cookie cutter to cut into 8 biscuits. Place on parchment lined baking sheet and brush with

milk. Bake until puffed and lightly browned, 10 to 12 minutes. Fluffy biscuits are best served hot

or warm.

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Nutritional information per serving (1 biscuit):

Calories 120 (46% from fat) • carb. 14g • pro. 2g • fat 6g • sat. fat 4g • chol. 16mg

• sod. 155mg • calc. 17mg • fiber 0g

Preheat oven to 350° F. Lightly coat six 1/2-cup muffin/cupcake tins with cooking spray.

Insert metal blade. Place flour, salt and baking powder in work bowl; process 5 seconds.

Remove and reserve.

Pulse/chop chocolate and 1/4 cup sugar 8 times, then process until chopped finely, about 45 sec-

onds. Bring water and butter to boil in small saucepan or in the microwave. With machine running,

pour liquid through feed tube and process 15 seconds, until smooth. Stir together buttermilk, egg

and vanilla extract. With machine running, add to chocolate mixture, 5 seconds. Scrape work bowl.

Add reserved dry ingredients; process until just blended, about 10 seconds. Do not over process.

Double Chocolate Brownies with Walnuts

Rich, fudgy and very satisfying, these yummy brownies take just minutes to prepare in

your Cuisinart^®Food Processor.

Makes 25 brownies, each about 1-1/2 inches square.

Divide batter among tins and bake until toothpick inserted in center comes out clean, 20 to 25 min-

utes. Cool in tins for 10 minutes. Gently loosen cupcakes and remove from tin. Transfer to wire

racks to cool completely before frosting. Frost with chocolate frosting if desired.

tablespoons unsalted butter, melted

and hot

large eggs

teaspoon pure vanilla extract

cup all-purpose flour

ounces unsweetened chocolate, cut

into 1/2 -inch pieces

1/3

cup walnut halves and pieces

cup milk chocolate morsels

Nutritional information per cupcake (unfrosted):

Calories 177 (37% from fat) • carb. 26g • pro. 3g • fat 8g • sat. fat 4g • chol. 46mg

• sod. 123mg • calc. 19mg • fiber 1g

teaspoon instant espresso powder

cup granulated sugar

1/2

cup packed dark or light brown sugar

Preheat oven to 350° F. Brush an 8-inch square baking pan with some of the melted butter. Fold a

sheet of aluminum foil so that it is 8 inches wide by 15 inches long. Place it in the baking pan so

that the long ends extend over two opposite sides of the pan and fold the excess down the outside

edge. Brush the foil bottom and sides.

Chocolate Frosting

Makes about 3/4 cup

1-1/2 cups powdered sugar

2-3

1/2

tablespoons milk

teaspoon pure vanilla extract

pinch salt

Place the unsweetened chocolate and espresso powder in the work bowl of the processor. Using

long pulses, pulse to chop the chocolate, 10 times. With the machine running, add the hot butter

through the feed tube in a steady stream and process until chocolate is melted. Scrape work bowl

and lid. Add sugars to work bowl. Process until smooth, about 10 seconds. Place eggs and vanilla

in a liquid measuring cup with pour spout, stir with a fork to blend. With the machine running, add

the egg mixture in a steady stream, process 10 seconds. Scrape the work bowl. Place the flour,

nuts and chocolate morsels on top of the chocolate mixture. Pulse until just combined, 4 to 6

times. Do not over process. Transfer the mixture to the prepared baking pan. Use a spatula to

smooth the top. Bake in the preheated 350° F oven for about 35 to 40 minutes, until top is some-

what shiny and just beginning to crack. Cool on a rack for 10 minutes, then loosen the foil sides

and use them to lift the brownies out of the pan. Cool completely on a rack before cutting.

1/4

cup unsweetened cocoa powder

tablespoons unsalted butter, cut in

1/2-inch pieces, at room temperature

Insert metal blade. Place powdered sugar and cocoa in work bowl. Pulse to sift, 10 times. Add

butter. Process 10 seconds. Combine 2-1/2 tablespoons of the milk with vanilla. With machine

running, add milk mixture in a steady stream. Process until smooth and creamy, adding additional

milk 1 teaspoon at a time until frosting is of spreading consistency.

Nutritional information per serving:

Calories 160 (34% from fat) • carb. 27g • pro. 1g • fat 7g • sat. fat 4g • chol. 17mg

• sod. 6mg • calc. 15mg • fiber 1g

Cut into 25 squares.

Nutritional information per serving (1 brownie):

Calories 120 (55% from fat) • carb. 13g • pro. 1g • fat 8g • sat. fat 4g • chol. 28mg

• sod. 7mg • calc. 11mg • fiber 1g

Apple Streusel Pie

Chocolate Cupcakes

Quick comfort food.

For the pastry:

Makes 6 cupcakes.

1-1/4 cups all-purpose flour

tablespoons cold vegetable shorten-

ing, cut in 1/2-inch pieces

cooking spray

tablespoons water

tablespoon granulated sugar

teaspoon salt

1/2

1/4

1/8

cup all-purpose flour

teaspoon salt

tablespoons unsalted butter

tablespoons buttermilk

teaspoon pure vanilla extract

large egg

3-4

tablespoons ice cold water

1/4

1/2

cup (1 stick / 4 ounces) cold unsalted

butter, cut in 1/2-inch pieces

teaspoon baking powder

1/2

ounce unsweetened chocolate, cut in

1/2-inch pieces

1/2

cup sugar

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Nutritional information per serving (one slice):

Calories 387 (41% from fat) • carb. 42g • pro. 4g • fat 18g • sat. fat 9g • chol. 34mg

• sod. 55mg • calc. 26mg • fiber 3g

For the streusel topping:

1/2

cup packed brown sugar

cup all-purpose flour

tablespoons cold unsalted butter, cut

in 1/2-inch pieces

1/2

cup walnut halves/pieces

cup rolled oats (old-fashioned, not

quick cooking)

Creamy Cheesecake with Walnut Crumb Crust

For the apple filling:

Makes one 8-inch cheesecake, 6 to 8 servings

1-1/2 tablespoons fresh lemon juice

teaspoon cinnamon

2-1/2 -inch low fat graham cracker

squares, broken in quarters

2/3

cup sugar

large eggs

pounds apples (see note), peeled,

cored and quartered

1/2

1/4

1/2

teaspoon ginger

teaspoon freshly ground nutmeg

1/8

1/2

cup walnuts

1-1/2 teaspoons pure vanilla extract

2/3

1/4

cup granulated sugar

cup all-purpose flour

cup raisins or dried cranberries

(optional)

teaspoon ground cinnamon

1/2

2/3

teaspoon almond extract

cup fat free sour cream

1-1/2 tablespoons unsalted butter, cut into 6

pieces

For the pastry:

ounces lowfat cream cheese, cut in

1-inch pieces

Insert the metal blade. Place the flour, sugar and salt in the work bowl. Pulse to combine, 3 times.

Add cold butter and shortening. Pulse until the mixture resembles coarse crumbs, but still has

small pieces of butter visible, 15 one-second pulses. Sprinkle the mixture with 3 tablespoons of the

ice water and process just until it begins to clump together. If the mixture seems too dry, add just

enough of the remaining water to form the clumps. Turn the dough out onto work surface and form

a ball. Flatten into a disc, 6 inches in diameter. Cover and refrigerate at least 30 minutes before

rolling out.

Preheat oven to 375° F.

Insert the metal blade. Place the broken graham crackers in the work bowl and pulse to break up,

10 times. Add walnuts and cinnamon to work bowl, pulse 12 to 15 times. With machine running,

drop butter through the feed tube and process until the mixture is coarse buttered crumbs.

Reserve 1/4 cup of the crumb mixture and press the remaining crumbs into the bottom of an 8-inch

springform or cheesecake pan. Bake for 7 minutes. Remove and let cool completely (may place in

freezer to speed cooling process). When cool, wrap pan with heavy duty aluminum foil so that it

comes up the sides of the pan.

For the Streusel Topping:

Insert the metal blade. Pulse to break up the brown sugar, 4 to 5 times. Add flour, oatmeal and

sugar to work; pulse 5 times. Add cold butter pieces and nuts, pulse 15 one-second pulses.

Transfer to a small bowl and work the mixture with fingers until it is large crumbs. Reserve.

Wipe work bowl and blade clean with a paper towel. Place cream cheese and sugar in work bowl.

Process until smooth, 15 to 20 seconds. Scrape work bowl. Add eggs, vanilla and almond extracts

to work bowl. Process until smooth, 20 seconds. Scrape work bowl. Add sour cream to work bowl.

Process until blended, 20 seconds. Pour the cheesecake batter into the cooled, wrapped pan.

Sprinkle the reserved crumb mixture evenly over the top. Place in an aluminum baking pan that is

at least 10 inches in diameter. Add hot water to the pan to a depth of 1/2 inch. Bake in the pre-

heated oven for 1 hour and 30 minutes. Cheesecake will be lightly colored, sides will be firm, but

center will be jiggly. Remove from the pan of hot water and remove foil. Place on a wire rack to

cool completely, then wrap in plastic wrap and refrigerate at least 8 hours or overnight before

unmolding. Serve in wedges.

For the Apple Filling:

Assemble the white chute bowl fitted with the slicing disc. Arrange a bowl under the chute. Add the

lemon juice to the bowl. Place the apple quarters in the feed tube. Use medium pressure to slice.

Toss the apples in the juice to coat. Add sugar, flour, spices, and raisins or cranberries if using.

Toss apples gently but thoroughly to combine.

To assemble and bake the pie:

Nutritional information per serving (based on 8 servings):

Calories 283 (40% from fat) • carb. 34g • pro. 8g • fat 13g • sat. fat 6g • chol. 76mg

• sod. 372mg • calc. 157mg • fiber 1g

Arrange rack in lower third of oven. Preheat oven to 400°F. Dust the chilled dough lightly with flour

and place on a lightly floured surface. Roll the dough into a 15-inch round, rolling from one edge to

the opposite edge, rotating the dough as you go, and adding just enough flour to keep it from stick-

ing to the counter or pin. Do not roll back and forth. When it has been rolled to size, gently fold it in

half, then in half again. Lift carefully and center in a 9-inch pie plate. Unfold, and let the pastry set-

tle into the pan. Trim edges to an even ?-inch overhang. Brush rim of pastry with water and fold in;

press and seal. Use fingers or fork to crimp decoratively. Fill evenly with apple mixture, pressing

apple mixture lightly to remove air pockets. Top evenly with streusel topping. Place pie on rack in

preheated oven (may place foil or baking sheet on rack underneath to catch drips). Bake in pre-

heated 400° F oven until browned and bubbly, about 55 to 60 minutes. If crust or topping appears

to brown to quickly, cover loosely with a sheet of foil. Let cool for at least 1 hour on a rack before

serving.

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