INSTRUCTION AND RECIPE BOOKLET
Premier Series 9-Cup Food Processor DLC-2009CHB
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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box. The metal blade is loose in the work
bowl beneath a foam insert. Do not reach
into feed tube. Do not turn over work
bowl without first removing metal blade.
Remove work bowl cover by turning it
clockwise and lifting.
IMPORTANT
UNPACKING
INSTRUCTIONS
12.Remove the base and bowl together by
grasping the plastic bowl at the top with
both hands and lifting the bowl straight
up. Do not rotate the bowl clockwise
on the base. This will cause the bowl to
separate from the base.
This package contains a Cuisinart® Premier
Series 9-Cup Food Processor, and the
standard parts for it: Work bowl, work bowl
cover, large and small pushers, dough blade,
metal chopping/mixing blade, slicing disc,
shredding disc, detachable disc stem for
discs, spatula, How-to DVD and recipe/
instruction book.
13.Place the food processor on the counter
or table. Remove foam cylinder insert
from top of metal chopping blade. Read
the instructions thoroughly before using
the machine.
CAUTION: THE CUTTING TOOLS HAVE
VERY SHARP EDGES. To avoid injury when
unpacking the parts, please follow these
instructions.
14.Save the shipping cartons and plastic
foam blocks. You will find them very
useful if you need to repack the processor
for moving or other shipment.
1. 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.
Please watch the enclosed How-to DVD
before using the food processor.
NOTE: Remember to return your com-
pleted product registration card with all
information carefully filled out.
2. Remove the cardboard insert. You will
see a rectangular block of plastic foam
that holds the processor parts, each
fitted into a cavity in the foam.
WHEN REMOVING BLADE: CAREFULLY
REMOVE THE METAL BLADE BY GRASP-
ING THE CENTER WHITE HUB AND LIFT-
ING IT STRAIGHT UP. NEVER TOUCH THE
BLADES, AS THEY ARE RAZOR SHARP.
3. The detachable disc stem for the discs (A)
sits in a cavity in one corner of the foam
block. Remove this first.
4. The pusher assembly, with large and
small pushers, (B) sits in the adjacent
cavity. Remove this next.
5. The dough blade (C) rests in a cavity
on the opposite side of the foam block.
Remove it from the foam.
6. The plastic spatula (D) is on one long side
of the foam block. Remove it next.
7. The slicing disc (E) is on the edge of one
of the long sides of the foam block; the
shredding disc (F) is on the other side.
Slide them out WITH GREAT CARE; THE
BLADES ARE VERY SHARP.
8. Lift out the DVD from its space on one
side of the foam block.
9. Lift out the foam block.
10.Remove the instruction/recipe book.
11.The housing base with work bowl, metal
blade and cover are at the bottom of the
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Cabbage and Iceberg Lettuce . . . . . . . . 12
CONTENTS
Packing Feed Tube for
Desired Results . . . . . . . . . . . . . . . . . . . 12
Recommended Work Bowl Capacities. . . 2
Unpacking Instructions . . . . . . . . . . . . . . 3
Important Safeguards. . . . . . . . . . . . . . . . 5
Introduction . . . . . . . . . . . . . . . . . . . . . . . 6
Machine Includes . . . . . . . . . . . . . . . . . . . 7
Assembly Instructions . . . . . . . . . . . . . . . 7
Machine Functions. . . . . . . . . . . . . . . . . . 8
Operating Instructions . . . . . . . . . . . . . . . 8
Practicing Slicing and Shredding. . . . . . 13
Removing Sliced or Shredded Foods . . 13
Slicing and Shredding Techniques. . . . . 13
Small, Round Fruits and Vegetables . . . 13
Long Fruits and Vegetables . . . . . . . . . . 13
Small Amounts of Food . . . . . . . . . . . . . 13
French-Cut Green Beans . . . . . . . . . . . . 13
Matchsticks or Julienne Strips. . . . . . . . 13
Cooked Meat and Poultry . . . . . . . . . . . 14
Uncooked Meat and Poultry . . . . . . . . . 14
Salami and Other Sausages. . . . . . . . . . 14
Slicing and Shredding Cheese. . . . . . . . 14
Chopping, Puréeing & Mixing
with Metal Blade. . . . . . . . . . . . . . . . . . . . 9
Chop Raw Fruits and Vegetables. . . . . . . 9
Purée Fruits and Cooked Vegetables. . . . 9
To Dislodge Food . . . . . . . . . . . . . . . . . . 9
Chop Hard Food. . . . . . . . . . . . . . . . . . . . 9
Chop Fresh Herbs . . . . . . . . . . . . . . . . . . 9
Kneading Yeast Dough
with Dough Blade. . . . . . . . . . . . . . . . . . 15
Chop Peel from Citrus Fruit and Sticky
Machine Capacity. . . . . . . . . . . . . . . . . . 15
Using the Right Blade . . . . . . . . . . . . . . 15
Measuring the Flour . . . . . . . . . . . . . . . . 15
Proofing the Yeast . . . . . . . . . . . . . . . . . 15
Processing Dry Ingredients . . . . . . . . . . 15
Adding Liquids . . . . . . . . . . . . . . . . . . . . 15
Kneading Bread Dough . . . . . . . . . . . . . 16
Kneading Sweet Dough . . . . . . . . . . . . . 16
Rising . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Shaping, Finishing and Baking. . . . . . . . 16
Making Consecutive Batches. . . . . . . . . 16
Bread Dough Problems and Solutions. . 16
Sweet Dough Problems and Solutions. . 17
Cleaning and Storage. . . . . . . . . . . . . . . 18
For Your Safety. . . . . . . . . . . . . . . . . . . . 19
Technical Data . . . . . . . . . . . . . . . . . . . . 19
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . 19
Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . 21
Fruit Like Dates . . . . . . . . . . . . . . . . . . . 10
Chop Meat, Poultry and Seafood. . . . . . 10
Purée Meat, Poultry and Seafood . . . . . 10
Chop Nuts . . . . . . . . . . . . . . . . . . . . . . . 10
Make Peanut Butter, Nut Butters . . . . . . 10
Make Flavored Butters,
Spreads and Dips. . . . . . . . . . . . . . . . . . 10
Make Mayonnaise . . . . . . . . . . . . . . . . . 10
Beat Egg Whites. . . . . . . . . . . . . . . . . . . 11
Whip Cream . . . . . . . . . . . . . . . . . . . . . . 11
Make Crumbs and Crumb Crusts . . . . . 11
Make Pastry . . . . . . . . . . . . . . . . . . . . . . 11
Make Quick Breads and Cakes . . . . . . . 11
Preparing Food For Slicing
and Shredding . . . . . . . . . . . . . . . . . . . . 12
Round Fruits and Vegetables . . . . . . . . . 12
Whole Peppers. . . . . . . . . . . . . . . . . . . . 12
Large Fruits Like Pineapple . . . . . . . . . . 12
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4
Carefully read all instructions before using
this appliance.
use. Store blades and discs as you would
sharp knives, out of reach of children.
5. Be sure cover and feed tube are securely
locked in place before operating food
processor.
IMPORTANT
SAFEGUARDS
6. Never try to override or tamper with cover
interlock mechanism.
Always follow these safety precautions when
using this appliance.
Cleaning
Getting Ready
To protect against risk of electrical shock, do
not put base in water or other liquid.
1. Read all instructions.
General
2. Blades are sharp. Handle them carefully.
1. This appliance should not be used by or
near children, or individuals with certain
disabilities.
3. Always unplug from outlet when not
in use, before putting on or taking off
parts, before removing food and before
cleaning. To unplug, grasp plug and pull
from electrical outlet. Never pull cord.
2. Do not operate this, or any other motor-
driven appliance, while under the
influence of alcohol or other substances
that affect your reaction time or
perception.
4. Do not use outdoors.
5. Do not let cord hang over edge of table or
counter, or touch hot surfaces.
3. This food processor is UL listed for
household use. Use it only for food
preparation as described in the
accompanying recipe and instruction
book.
6. Do not operate any appliance with
damaged cord or plug, or after appliance
has been dropped or damaged in any
way. Return appliance to the nearest
authorized service facility for examination,
repair, or electrical or mechanical
adjustment.
4. The use of attachments not recom-
mended or sold by Cuisinart may cause
fire, electrical shock or personal injury, or
damage to your food processor.
Operation
1. Keep hands as well as spatulas and other
utensils away from moving blades or
discs while processing food, to prevent
the possibility of severe personal injury
or damage to food processor. A plastic
scraper may be used, but only when the
food processor motor is stopped.
5. To avoid possible malfunction of work
bowl switch, never store processor with
pusher assembly in locked position.
6. Maximum rating of 5.0 amperes is based
on attachment that draws greatest
current. Other recommended attachments
may draw significantly less current.
2. Avoid contact with moving parts. Never
push food down into feed tube by hand
when slicing or shredding. Always use
pusher.
NOTICE: This appliance has a polarized plug
(one blade is wider than the other).
As a safety feature, this plug will fit in a
polarized outlet only one way. 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.
3. Make sure motor has completely stopped
before removing cover. (If machine does
not stop within 4 seconds after you
remove the pusher assembly, unplug and
call 1-800-762-0190 for assistance. Do
not use the machine.)
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
4. Never store any blade or disc on motor
shaft. To reduce the risk of injury, no
blade or disc should be placed on the
shaft except when the bowl is properly
locked in place and the processor is in
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INTRODUCTION
Congratulations on your purchase
of a Cuisinart® Premier Series
9-Cup Food Processor. This
product is the ultimate food
preparation tool, and it comes
from the originator of the American
food processor, Cuisinart.
Dough Blade
Chopping/Mixing
Blade
The Cuisinart® Premier Series
9-Cup Food Processor has all the
elements of quality that Cuisinart
is known for, including a powerful
motor, the Supreme® Wide Mouth
Feed Tube, and the longest
4mm Slicing
Blade
warranty in the industry.
• The Cuisinart® Supreme® Wide
Mouth Feed Tube is perfect
for slicing whole fruits and
Medium
Shredding Disc
vegetables without precutting.
This feature, plus the ability to
use all of your existing Cuisinart specialty
blades and discs, makes
Pusher Assembly
the Premier Series 9-Cup the select
choice in food processors.
Cover with Cuisinart®
Supreme® Wide Mouth
Feed Tube
9-Cup Work Bowl
Shaft
(not shown)
Housing Base
Touchpad
Control Panel
Cord Storage
(not shown)
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2. A large pusher that fits into the Cuisinart®
Supreme® feed tube opening and moves
freely within it.
THE MACHINE
INCLUDES:
Upon contact, the large pusher meets an
activating rod in the center of the work bowl
handle, permitting the motor to start.
1. Housing base with a vertically
projecting shaft and convenient
touchpad control panel
2. 9-cup work bowl
3. Cover with Cuisinart® Supreme Wide
Mouth Feed Tube
ASSEMBLY
INSTRUCTIONS
Blade Operation
4. Pusher assembly that slides inside the
feed tube
1. Plug in the housing base and place the
work bowl on top, with the work bowl
handle just to the left of center. Turn the
work bowl counterclockwise to lock it
onto the housing base.
5. Dough blade
6. Sharp metal chopping/mixing blade
7. Serrated slicing disc
2. Carefully lift and place the chosen blade
over the work bowl center shaft. Line up
the markings on the blade hub with the
motor shaft. Blade should fit snugly and
rest on the bottom of the work bowl.
8. Shredding disc
9. Detachable stem for discs (not shown)
10. Plastic spatula (not shown)
The metal chopping blade chops raw and
cooked fruits, vegetables, meat, fish and
cheese to the exact consistency you want,
from coarse to fine, even to a purée. It
chops nuts, makes nut butters, mayon-
naise and sauces, and mixes tender, flaky
pastry. The metal chopping blade also
mixes cakes, frostings, cookies, quick
breads, muffins, and biscuits.
3. Add desired ingredients to work bowl.
4. Place work bowl cover on work bowl, with
the handle area just to the left of center.
Turn counterclockwise to lock onto work
bowl.
5. Align pusher assembly and activating rod
with the feed tube opening on the work
bowl cover and slide the activating rod
down to the bottom.
The slicing disc makes beautiful whole
slices without torn edges. It slices whole
fruits and vegetables, cooked meat,
semi-frozen raw meat and loaves of bread.
6. You are now ready to operate the
machine.
Disc Operation
The shredding disc processes most firm
and hard cheeses into long, attractive
shreds. It also shreds vegetables like pota-
toes, carrots and zucchini, and processes
nuts and chocolate to a grated texture.
1. Plug in the housing base and place the
work bowl on top, with the work bowl
handle just to the left of center. Turn the
work bowl counterclockwise to lock it
onto the housing base.
2. Choose desired disc and place
underside-up on tabletop. Pick up
detachable disc stem and align it with
the raised plastic crescent on the disc
underside. The raised ‘lock’ indicator on
the left corner of the stem should be to
the left of the mounting plate on disc.
The detachable stem fits both discs, mak-
ing disc storage compact in limited space.
The pusher assembly has two parts.
1. A small, removable, clear pusher that fits
into a small center-located feed tube.
This tube is for narrow food like carrots,
for adding liquid, and for continuous
feeding of small food like garlic.
3. Turn the stem to the right, so the locking
tabs are covered by the metal supports
and a ‘click’ locks the stem in place.
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7
4. With the stem facing down, place the
assembly over the center hub. It should
fit snugly and rest on the bottom of the
work bowl.
•
•
Place the work bowl over the center stem,
with the handle area just to the left of
center. Turn counterclockwise to lock in
place.
5. Place work bowl cover onto work bowl,
with the handle area just to the left of
center. Turn counterclockwise to lock
onto work bowl.
Insert the metal chopping blade and put
ingredient pieces in the work bowl. Put
on the cover and turn counterclockwise
to lock onto work bowl. Align the pusher
and the pusher’s activating rod with the
corresponding openings on the feed tube,
and push all the way down.
6. Align pusher with the feed tube opening
on the work bowl cover and slide the
activating rod down to the bottom.
•
•
Press and release the PULSE button two
or three times. Each time the blade stops,
let the pieces drop to the bottom of the
bowl before you pulse again. This puts
them in the path of the blade each time
the motor starts.
7. Use the cord wrap on the housing base
underside to add or remove cord.
8. You are now ready to operate the machine.
MACHINE FUNCTIONS
Using the pulse/chopping technique, you
get an even chop without overprocessing.
Check the texture frequently by looking
through the cover. If you want a finer
chop, press and release the PULSE
button until you achieve the desired
texture.
PULSE
1. With the machine properly assembled
and engaged, and ingredients in the work
bowl, press the PULSE button repeatedly
as needed.
ON (Continuous)
1. Properly assemble and engage the
machine.
Onions and other food with a high water
content will quickly end up as a purée, unless
examined through the work bowl after each
pulse to make sure they are not overpro-
cessed.
2. To add ingredients through the feed tube,
remove the pusher and fill the feed tube
as directed (see Preparing Food for
Slicing or Shredding, page 12).
Try chopping other food like meat for ham-
burger or sausage. Then make mayonnaise,
pastry or bread, as described in the following
sections.
3. Engage the pusher and press the ON
button. The button light will turn on and
the motor will start.
To obtain consistent results:
4. Press the pusher firmly down until all
ingredients have passed into the work
bowl. Remove the pusher and refill
ingredients as needed.
Be sure all the pieces you add to the bowl
are about the same size.
Be sure the amount you process is no larger
than recommended on the inside cover of
this booklet.
When you engage the pusher again, the unit
will automatically turn on.
5. Press the OFF button when finished.
Before you do anything, wait for the blade to
stop spinning. Once it does, turn the cover
clockwise to unlock, and remove by lifting it
off.
OPERATING
INSTRUCTIONS
Remove the bowl from the base of the ma-
chine before removing the blade. This creates
a seal to prevent food from leaking. Turn the
bowl clockwise to unlock from the base, and
lift straight up to remove.
Try chopping some practice foods, such
as a zucchini or potato, before you process
food to eat. First, cut the ingredients into
1-inch pieces.
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To prevent the blade from falling from the
work bowl onto your hand when empty-
ing the work bowl, use one of the following
methods:
When making soup, you will want to purée
vegetables that have been cooked in liquid.
Don’t add the liquid to the work bowl, just
the cooked vegetables; remove vegetables
with a slotted spoon. They will purée faster
and smoother without liquid. Then add just
enough liquid to make the purée pourable,
return to the soup liquid and stir to combine.
Be sure your hands are dry. Grab the blade
hub, and remove the metal blade before
tilting the bowl, using a spatula to scrape off
any food. Then carefully lift the blade out of
the work bowl. Or insert your finger through
the hole in the bottom of the work bowl, grip-
ping the blade from the bottom, and grip the
outside of the work bowl with your thumb.
Or hold the blade in place with your finger or
spatula while pouring out food.
To dislodge food
Occasionally, a piece of food may become
wedged between the blade and the work
bowl. If this happens, unplug the machine,
remove the cover, lift the blade out carefully
and remove the wedged piece. Empty the
bowl, reinsert the blade and lock the cover
and pusher into place. Press the ON button
and drop the food pieces through the small
feed tube opening while the machine is run-
ning. After adding a cupful this way, add the
remaining food to the bowl and process in
the usual manner.
TECHNIQUES FOR
CHOPPING AND PURÉEING
WITH THE METAL BLADE
To chop raw fruits and vegetables
First cut the food into 1-inch (2.5cm) pieces.
You get a more even chop when all pieces
are about the same size. Put no more than
the recommended amount of food into the
work bowl (see table inside front cover). Lock
the cover in place. Press the PULSE button
at the rate of 1 second on, 1 second off, until
the food is coarsely chopped. For more finely
chopped results, hold the PULSE button,
letting the machine run continuously until
the desired consistency has been reached.
Check frequently to avoid overprocessing.
Use the spatula to scrape down the sides of
the work bowl if necessary.
To chop hard foods
To chop hard food like garlic and hard
cheese, assemble the unit, remove the small
pusher, press the ON button and drop the
food through the small feed tube while the
machine is running. Small foods like gar-
lic can be dropped in whole. Large foods
like hard cheese should be cut into 1-inch
(2.5cm) pieces. This method of process-
ing minces garlic, shallots and onions. Hard
cheese and coconut will have the same
texture as if they had been hand grated.
IMPORTANT: Never try to process cheese
that is too hard to cut with a knife. You may
damage the blade or the machine.
To purée fruits and cooked vegetables
First, cut the food into 1-inch (2.5cm) pieces.
You get a smoother purée faster when all
pieces are about equal in size.
To chop parsley and other fresh herbs
The herbs, the work bowl and the metal
chopping blade must all be thoroughly clean
and dry. Remove stems from herbs. Add
leaves to bowl and process, using the PULSE
button until chopped as fine as desired. The
more herbs you chop at a time, the finer
chop you can obtain. If completely dry when
chopped, parsley and other herbs will keep
for at least 4-5 days, stored in an airtight
bag in the refrigerator. They may be frozen
for months, stored in an airtight container or
bag.
Put no more than the recommended amount
of food in the work bowl (see table inside
front cover). Lock the cover in place. PULSE
to chop coarsely, then press the ON but-
ton and process continuously until food is
puréed. (NOTE: Cooked potatoes are an
exception to this procedure. They develop a
gluey texture when processed with the metal
blade.)
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To chop peel from citrus fruit or to chop
sticky fruit like dates or raisins
To make peanut butter and other nut but-
ters
For citrus, remove only the peel with a
vegetable peeler, not the white pith, which
is bitter tasting. Cut the peel into lengths of
2 inches (5cm) or less and process with ½
cup (125 ml) of granulated sugar until finely
chopped. This may take 2 minutes or longer.
Process up to the recommended amount of
nuts. Using the ON button, let the machine
run continuously.
After 1½ to 2 minutes, the ground nuts will
form a ball that will gradually smooth out.
Scrape the sides of the bowl and continue
processing until drops of oil are visible. Taste
for consistency. The longer you process,
the softer the butter. For chunk style, add a
handful of nuts just after the ball of nut butter
begins to smooth out. To make cashew but-
ter, add a little bland vegetable oil. Processor
nut butters contain no preservatives. Store in
refrigerator to keep from separating.
For sticky fruit like dates, raisins, prunes and
candied fruit, first freeze the fruit for about
10 minutes. Add some of the flour called for
in the recipe to the fruit. Use no more than 1
cup (250 ml) of flour for each cup of fruit.
To chop meat, poultry and seafood
The food should be very cold, but not frozen.
Cut it into 1-inch (2.5cm) pieces to ensure
an even chop. Using the ON button, process
no more than the recommended amount at
one time (see table inside front cover). Press
the PULSE button 3 or 4 times at a rate of
1 second on, 1 second off. If the food is not
chopped fine enough, let the processor run
continuously for a few seconds. Check the
texture often to avoid overprocessing. Use a
spatula to scrape food from the sides of the
bowl as necessary.
To make flavored butters, spreads
and dips
Cut room temperature butter into tablespoon
size pieces. Finely chop flavoring ingredients
first, such as anchovies, cheese, herbs, etc.
Be sure work bowl is clean and dry. Add
small hard ingredients like garlic and hard
cheese through the feed tube while machine
is running. Next, add the butter and process
using the ON button, until smooth.
To purée meat, poultry and seafood
Add any liquid ingredients last, while the
processor is running, and process just long
enough to blend. Process ingredients for
spreads and dips the same way. They should
be at room temperature and cut into 1-inch
(2.5cm) cubes, or added by tablespoonfuls.
Prepare the food as described above. Press
the PULSE button until evenly chopped, then
process continuously to the desired texture.
Scrape the bowl with a spatula as needed.
Leave the purée in the work bowl and add
eggs, cream and seasonings as called for by
the recipe. Process to combine thoroughly.
To make mayonnaise
You can make foolproof homemade mayon-
naise with your Premier Series 9-Cup Food
Processor. The work bowl and metal blade
must be clean and dry.
Remember, you control texture by the length
of time you process. By varying the process-
ing time, you can get a range of textures suit-
able for hamburgers, hash, stuffed peppers,
or smooth mousses.
Foods prepared with raw eggs may con-
tain salmonella or other potentially harm-
ful bacteria. Because egg yolks are a fine
growth medium for bacteria, we recommend
that you cook them for use in mayonnaise,
Hollandaise sauce, Caesar salad dressing,
chilled soufflés, chilled chiffons, mousses
and other recipes calling for raw egg yolks.
For mayonnaise, we recommend using either
the “cooked egg” mayonnaise on page 31, or
using the following method with pasteurized
liquid eggs.
To chop nuts
Chop no more than the recommended
amount at one time. Press and release the
PULSE button and check frequently to avoid
nuts clumping together in a nut butter. When
a recipe calls for flour or sugar, add some to
the nuts before you chop, about ½ cup for
each cup of nuts. This allows you to chop the
nuts as fine as you want without turning them
into a nut butter. You can also chop nuts with
a shredding or slicing disc. The optional fine
shredding disc is particularly good.
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For a “one egg” batch of basic mayonnaise
made with pasteurized liquid eggs, place ¼
cup pasteurized liquid eggs, 2 tablespoons
wine vinegar or lemon juice, 1 teaspoon dry
mustard, ½ teaspoon kosher salt and a pinch
of ground white pepper in the work bowl.
With the machine running, add ½ cup of
vegetable oil to the small pusher and allow
to slowly drip into the mixture while process-
ing. After all the oil has dripped through, add
another ½ cup of vegetable oil to the small
pusher and allow to drip through. The mixture
will form a thick emulsion. For variation, you
may experiment with using flavored vinegars,
adding chopped fresh herbs, dry herbs, or
roasted garlic to taste. To make your mayon-
naise a little lighter, add some well-drained
plain fat-free yogurt to taste.
For seasoned crumbs, chop parsley or other
fresh herbs with the crumbs. For buttered
crumbs, process until the dry crumbs are of
the desired texture, then dribble melted but-
ter through the small feed tube opening while
the machine is running. For crumb crusts,
process crackers or cookies as described
above. Add sugar, spices and butter, and
cut into pieces as specified by your recipe.
Process until well combined.
To make pastry
Combine unbleached all-purpose flour, salt
and pieces of very cold butter in the work
bowl. Process to the consistency of corn-
meal. Sprinkle evenly with the minimum
amount of cold liquid in the recipe. PULSE
5 or 6 times. The dough should begin to
hold together when pressed. If it is still dry
and crumbly, add more water – 1 teaspoon
at a time – until the dough holds together
easily. Do not let the dough form a ball in the
processor or it will be overworked and tough.
Form into a round disc, one inch thick, and
wrap in plastic wrap. Refrigerate for 1 hour
before using, or double wrap and freeze for
later use.
To beat egg whites
The work bowl must be absolutely clean.
Add 3 or more egg whites (up to 6 large
egg whites) and press the ON button. Add
about 1 teaspoon of lemon juice or vinegar
for every egg white. Vinegar makes stiffer
whites; its flavor is hardly detectable in cakes
or soufflés. Continue processing until the
egg whites hold their shape, about 1½ to 2½
minutes.
To make quick breads and cakes that use
baking powder and/or soda
To whip cream
The most important rule for success is not to
overmix after adding the flour. The ingredi-
ents for these soft doughs should be cold,
except butter. If the recipe calls for chopped
ingredients like lemon peel or nuts, chop
them first while the work bowl is clean and
dry, then set aside until needed.
Processor whipped cream holds its shape
very well. It is good for decoration or as a
topping; however, it will not whip to the light,
fluffy consistency obtained by methods that
beat in more air. Chill the cream well before
starting. Process continuously using the ON
button, until it begins to thicken. Then add
sugar as desired and continue processing,
watching carefully for the desired consis-
tency.
Put dry ingredients like flour, salt and leaven-
ing in the work bowl and process with the
metal blade for 5 seconds to mix. Remove
and reserve the dry ingredients.
For consistently reliable results, add 2 table-
spoons (30 ml) of nonfat dry milk for every
cup of cream before whipping.
Add the eggs and sugar to the work bowl
and, using the ON button, process to mix,
letting the machine run about 1 minute. Next,
add butter. Cut into 1-inch pieces at room
temperature. Run machine continuously for
a minute, until the butter is thoroughly mixed
with the sugar and eggs. Then add flavor-
ing and liquid – vanilla, spices, cocoa, etc.
Process until mixed. Add the dry ingredients
to the work bowl.
To make crumbs and crumb crusts
Cut or break bread, crackers or cookies into
1-inch pieces and place in work bowl. Press
the ON button and process continuously until
pieces reach the desired texture.
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Process by pulsing, inspecting after each
pulse. Stop pulsing as soon as the dry
ingredients have almost disappeared into
the batter. Overprocessing will cause quick
breads and cakes to be tough. (If your recipe
calls for ingredients that are to be coarsely
chopped – like raisins or nuts – add them last
with the mixed dry ingredients.)
Whole peppers are an exception
Remove the stem and cut the stem end
flat. Remove the core and scoop out the
seeds. Leave the end opposite the stem
whole, to keep the structure stiff. This
ensures round, even slices.
Large fruits like pineapple
Cut the ends flat, cut in half, and either
core or remove the seeds. If necessary,
cut the halves into smaller pieces to fit the
feed tube.
To make cake mix
Your food processor work bowl is large
enough for the preparation of an 18.5-ounce
packaged cake mix. Insert the metal blade
and add the cake mix to the work bowl.
Press the ON button and while the ma-
chine is running, add the eggs and liquid
through the small feed tube and process for
5 seconds. Scrape down the sides of the
work bowl and process 1 minute more for
maximum volume. Do not remove the metal
blade. Insert a finger into the underside of
the blade from the bottom of the work bowl
to hold the blade in place while emptying the
batter.
Cabbage and iceberg lettuce
Turn the head on its side and slice off the
top and bottom, leaving a center section
about 3 inches (8cm) deep. Remove the
core, then cut in wedges to fit the feed
tube. Remove the core from the bottom
and top pieces and cut into wedges to fit
into the feed tube.
The optional 2mm and 1mm slicing discs
are excellent for slicing cabbage for cole-
slaw.
Tip: After emptying cake batter or puréed
soup from the work bowl, replace the
bowl on the motor base and PULSE once.
Centrifugal force will spin the batter off
the blade onto the sides of the work bowl.
Remove the blade, and use the spatula to
scrape any remaining batter from the bowl.
If the fruit or vegetable doesn’t fit, try in-
serting it from the bottom of the feed tube,
where the opening is slightly larger.
Pack the feed tube for desired results.
For long slices or shreds, cut the food
into feed-tube widths and pack the pieces
horizontally.
PREPARING FOOD FOR
SLICING AND SHREDDING
For disc assembly instructions, refer to
Assembly Instructions.
For small, round slices or short shreds
from carrots, zucchini and other long veg-
etables, cut in feed tube heights and pack
tightly upright.
Round fruits and vegetables
Food should fit snugly, but not so tightly
that it prevents the pusher from moving.
Before processing onions, apples and
other large, round fruits and vegetables,
cut the bottom ends flat to make the food
lie stable on the disc.
When slicing or shredding, always use the
pusher.
Never put your fingers or a spatula into
the feed tube.
Place the food in the feed tube, flat side
down, as far left as possible, to prevent it
from tilting when being processed. Choose
fruits that are firm and not too ripe.
Never push down hard on the pusher. Use
light pressure for soft fruits and vegetables
like bananas, mushrooms, strawberries
and tomatoes, and for all cheese. Use
medium pressure for most food: apples,
celery, citrus fruit, potatoes and zucchini.
Use firm pressure for hard vegetables like
carrots and yams.
Remove large hard pits and seeds from
fruits before processing. Seeds from citrus
fruits need not be removed. Remove the
rind before slicing or shredding, if desired.
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Long fruits and vegetables
PRACTICING SLICING
AND SHREDDING
Trim foods like bananas, celery and zuc-
chini by cutting them into pieces slightly
shorter than the feed tube. Cut both ends
flat. (Use a ruler as a guide, or the pusher
assembly.) Fill the feed tube with the piec-
es, standing them vertically and adding
enough pieces so they are solidly packed
and cannot tilt sideways as they are sliced
or shredded.
1. Insert a slicing or shredding disc, put the
cover on the work bowl and insert the
food in the feed tube.
2. Slide the pusher into place, and apply
pressure to the pusher while pressing
down the PULSE button. Release the
button as soon as the food is sliced or
shredded.
Small amounts of food
Use the small feed tube and the small
pusher. Remove the small pusher from the
pusher assembly. Place the pusher assem-
bly onto the feed tube and press the sleeve
all the way down.
3. You can load the feed tube repeatedly
without removing work bowl cover.
Simply grasp the pusher and lift up. The
pusher assembly will come off easily,
leaving the cover and feed tube in place.
Your other hand is free to reload the
feed tube, and you do not need to re-
press the ON button if it was previously
selected.
Cut the food in lengths slightly shorter than
the feed tube. If slicing one or two long,
thin vegetables like carrots, push them to
the far left. If you are slicing a few vegeta-
bles that are wide at one end and narrow
at the other (carrots, celery or scallions) cut
them in half and pack in pairs, alternating
one wide end up, one narrow end up.
REMOVING SLICED OR
SHREDDED FOOD
Before you do anything, wait for the disc
to stop spinning. When it does, unplug
the unit, then hold the work bowl handle
and turn it clockwise. Then lift; the work
bowl and cover will come off together. Turn
cover clockwise to unlock from work bowl.
French-cut green beans
Trim fresh green beans to feed-tube
widths. Stack in the feed tube horizontally
to about one inch from the top. Use the
slicing disc, apply light pressure to the
pusher and press the PULSE button until
beans are sliced.
Lift, remove, invert and place on counter
space.
To make long, horizontal slices of raw zuc-
chini or carrots, use the same procedure.
Remove the slicing or shredding disc.
Matchsticks or julienne strips
Place two fingers under each side of the
disc and lift it straight up. Place the disc
on top of the inverted work bowl cover to
minimize drips and spills.
Process the food twice – ‘double slice’ it.
Insert large fruits or vegetables (potatoes,
turnips, zucchini, apples) in the feed tube.
Cut pieces to fit the feed tube horizontally
from end to end. Apply pressure to the
pusher while pressing the PULSE button
until the food is sliced. You will get long
slices.
TECHNIQUES FOR SLICING
AND SHREDDING
Small, round fruits and vegetables
For large berries, radishes and mush-
rooms, trim the bottom ends flat with a
knife. Insert the food through the feed
tube, standing each piece on a flat end.
You can fill the tube to about 1 inch (2.5cm)
from the top.
Remove the slices from the work bowl
and reassemble. The slices should be as-
sembled horizontally with cut edges facing
front and back. Reinsert them in the feed
tube, wedging them in tightly. Slice them
again. You will obtain long julienne strips.
The bottom layer gives you perfect slices
for garnish. If you want all the slices to be
perfect, it’s best to process one layer at a
time.
With the optional square julienne disc, you
can make square julienne strips in one
operation.
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Cooked meat and poultry
Salami and other sausages
The food must be very cold. If possible,
use a piece of food just large enough to fit
in the feed tube. To make julienne strips
of ham, bologna or luncheon meat, stack
slices, then roll or fold them double and
stand upright in the feed tube, wedging in
as many rolls as possible. This technique
works better with square or rectangular
pieces than with round ones.
If the sausage is soft, freeze it until hard
to the touch but easily pierced with the tip
of a sharp knife. Hard sausages need not
be frozen. Use the small feed tube if the
sausage is thin enough to fit. Otherwise,
cut the sausage into pieces to fill the large
feed tube completely. Stand the pieces
vertically, packing them tightly so they
cannot tilt sideways.
Uncooked meat and poultry
Firm cheese like Swiss and Cheddar
Cut the cheese into pieces to fit the feed
tube. Put it in the freezer until semi-frozen,
hard to the touch but easily pierced with
the tip of a sharp knife. Stand the pieces in
the feed tube and apply light pressure to
the pusher.
Cut the food into pieces to fit the feed
tube. Boneless, skinned chicken breasts
will usually fit when cut in half crosswise.
Wrap the pieces in plastic wrap and put
them in the freezer. They are ready to slice
when they are easily pierced with the tip
of a sharp knife, although semi-frozen and
hard to the touch. Remove plastic wrap.
Stand them in the feed tube, cut side
down, and slice them against the grain,
using firm pressure on the pusher. Or lay
them flat in the feed tube, as many as will
fit, and slice with the grain, using firm pres-
sure.
IMPORTANT: Never try to slice soft cheese
like mozzarella or hard cheese like Parme-
san. You may damage the slicing disc or
the food processor itself. You can success-
fully shred most cheeses except soft ones.
The exception is mozzarella, which shreds
well if thoroughly chilled.
Hard cheeses like Parmesan shred well
only at room temperature. Therefore, only
attempt to slice or shred mozzarella when
well chilled, and Parmesan when at room
temperature.
SLICING AND SHREDDING CHEESE
TYPE OF CHEESE
CHOP/PUREÉ
SHRED
SLICE
Soft
Brie, Camembert, room temperature
Mozzarella chilled 15-20 min in freezer
Ricotta, room temperature
Cottage, Cream
yes
no
yes
yes
no
yes
no
no
no
no
no
no
Semi-Soft
Blue, chilled
Fontina, chilled
Bel Paese, chilled
yes
yes
yes
yes
yes
yes
no
no
no
Semi-Hard
Cheddar, chilled
yes
yes
yes
yes
yes
yes
yes
yes
yes
yes
yes
yes
yes
yes
yes
Monterey Jack, Longhorn, chilled
Swiss, Jarlsberg, chilled
Edam, Gouda, chilled
Provolone, chilled
Hard, at room temperature
Parmesan, Romano, Locatelli
Pecorino, Asiago
yes
yes
yes
yes
no
no
*Soft and semi-soft cheeses will purée; semi-hard and hard cheeses will chop.
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Measuring the flour
TECHNIQUES FOR
It’s best to weigh it. If you don’t have
a scale, or the recipe does not specify
weight, measure by the stir, scoop and
sweep method. Use a standard, graduated
dry measure, not a liquid measuring cup.
KNEADING YEAST DOUGH
WITH THE DOUGH BLADE
The Premier Series 9-Cup Food Proces-
sor is designed to mix and knead dough
in a fraction of the time it takes to do it
by hand. You will get perfect results every
time if you follow these directions.
With a spoon or fork, stir the flour in its
container. Do not measure flour directly
out of the bag; it is too packed to get an
accurate measure. With the dry measure,
scoop up the flour so it overflows. With a
spatula or knife, sweep excess flour back
into the container so the top of the mea-
sure is level.
NEVER TRY TO PROCESS DOUGH
THAT IS TOO STIFF TO KNEAD
COMFORTABLY BY HAND.
There are two general types of yeast
dough. Typical bread dough is made with a
flour mix that contains at least 50% white
flour. It is uniformly soft, pliable and slightly
sticky when properly kneaded.
Do not pack flour into the dry measure.
Proofing the yeast
The expiration date is marked on the
package. To be sure your yeast is active,
dissolve it in a small amount of warm liquid
It always cleans the inside of the work
bowl completely when properly kneaded.
(about 1/ cup [75 ml] for one package of
3
dry yeast). The temperature of liquid used
to dissolve and activate yeast must be
between 105° and 115°F (40° and 46°C).
Yeast cells are not activated at tempera-
tures lower than this and they die when
exposed to temperatures higher than
130°F (54°C).
Typical sweet dough contains a higher pro-
portion of sugar, butter and/or eggs than
typical bread dough. It is rich and sticky
and it does not clean the inside of the work
bowl.
It requires less kneading after the ingredi-
ents are mixed. Although 30 seconds are
usually sufficient, 60 to 90 seconds give
better results if the machine does not slow
down. Except for kneading, the processing
procedures are the same for both types of
dough.
If the recipe includes a sweetener like
sugar or honey, add a teaspoon with the
yeast. If no sweetener is called for, add a
pinch, or add a pinch of flour. The yeast
won’t foam without it. Let the mixture
stand until it foams, up to 10 minutes. If it
does not foam, discard and begin again
with fresh yeast.
Machine capacity
Recommended maximum amount of flour
is 4 cups of all-purpose flour or 2½ cups
of whole-grain flour. If a bread dough calls
for more than the recommended amounts
of flour, mix and knead it in equal batches.
Do the same for sweet doughs that call for
more than 3½ cups of flour.
Processing dry ingredients
Put the flour in the work bowl with all the
other dry ingredients. If the recipe calls for
herbs, oil or solid fats like butter, add them
with the flour. Turn the machine on and let
it run for about 20 seconds. (Cheese, nuts
and raisins may be added with the dry
ingredients or during the final kneading.
To leave them almost whole, add them 5
seconds before you stop kneading. For a
finer texture, add them sooner.)
Using the right blade
Use the dough blade when the recipe calls
for more than 3½ cups (17½ ounces/875
ml) of flour. Use the metal chopping blade
when a recipe calls for less than 3½ (875
ml) cups of flour.
Adding liquids
Because the dough blade does not extend
to the outside rim of the work bowl, it
cannot pick up all the flour when small
amounts are processed.
All liquid should be added through the small
feed tube while the machine is running. Add
liquid in a slow, steady stream, only as fast
as dry ingredients absorb it. If liquid sloshes
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15
or splatters, stop adding it but do not turn off
the machine. Wait until ingredients in bowl
have mixed, then add remaining liquid slowly.
Pour liquid onto dough as it passes under
feed tube opening. Do not pour liquid directly
onto bottom of bowl.
1½ hours but will vary from 45 minutes
to several hours, depending on the type
of flour and the humidity in the air. To test
whether the dough has risen enough, stick
a finger in it. An indentation should remain.
If it doesn’t, let the dough rise more and
test again.
Follow the recipe carefully. It is important to
add enough liquid to make the dough soft
enough to knead. Kneading dough that is too
stiff can strain the machine.
When it has risen enough, punch the
dough down.
Shaping, finishing and baking
If you shape the dough in loaf pans, fill
pans only half full. Let rise until dough is
just slightly above the top of the pan. If
shaping free-form loaves, let them rise on
an oiled baking sheet until at least doubled
in bulk.
All liquid except that used to activate yeast
should be cold, to minimize the possibility
of overheating the dough. You must never
knead a yeast dough to a temperature higher
than 100°F (37°C). Doing so will slow or even
prevent the action of the yeast.
Kneading bread dough
Making consecutive batches
You can make several batches of bread
dough in a row. The motor in the Premier
Series 9-Cup Food Processor is extremely
efficient.
Do not try to use the machine to knead
dough that is too stiff to knead comfortably
by hand. Doing so can strain the machine.
After the dough starts to clean the inside
of the work bowl completely and forms a
ball, process it for 60 seconds to knead it.
Stop the machine and test the dough to be
sure it’s properly kneaded. Typical bread
dough should have a soft, pliable texture
and it should feel slightly sticky. Stretch the
dough with your hands to test it. If it feels
hard, lumpy or uneven, continue process-
ing until it feels uniformly soft and pliable.
Make sure that the blade is firmly pressed
back into place after removing the dough
to test it.
TYPICAL BREAD DOUGH
PROBLEMS AND
SOLUTIONS
If dough blade doesn’t incorporate
ingredients
Always start processor before adding
liquid. Add liquid in slow, steady stream,
only as fast as dry ingredients absorb it. If
you hear liquid sloshing, stop adding it but
do not turn off machine. Instead, wait until
ingredients in work bowl have mixed, then
add remaining liquid slowly. Pour liquid
onto dough as it passes under feed tube;
do not pour liquid directly onto bottom of
work bowl.
Kneading sweet dough
Process dough for at least 30 seconds
after all the ingredients have been incor-
porated. It will not clean the inside of the
work bowl. If necessary, scrape the bowl
and process for 5 more seconds.
Rising
If blade rises in work bowl
Blade may not have been pushed down as
far as possible before processing started.
Put the dough in a large, resealable lightly
floured plastic bag. Squeeze out all the air
and seal, allowing space for the dough to
rise.
Excessively sticky dough can cause blade
to rise even though it cleans inside of work
bowl.
Or put the ball of dough in a large bowl
coated with soft butter or vegetable oil.
Roll the dough around to coat its entire
surface. Cover it with a damp towel or a
piece of oiled plastic wrap.
If dough feels very sticky, reinsert blade
and immediately add 2 tablespoons (30
ml) flour through small feed tube while
machine is running.
Let it rise in a warm, draft-free place, about
80˚F (26˚C). The rising time is usually about
16
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If dough doesn’t clean inside of
work bowl
dough into 2 batches and complete pro-
cessing. Pinch dough to make sure that
it is not too stiff to knead comfortably by
hand. If it is, add liquid, 1 teaspoon (5 ml)
at a time, until dough is sufficiently moist
to clean inside of bowl.
• Amount of dough may exceed maximum
capacity of your food processor. Remove
half and process in 2 batches.
• Dough may be too dry. If it feels crumbly,
add water, 1 tablespoon (15 ml) at a time,
while machine is running, until dough
becomes moist and cleans inside of work
bowl. Wait 10 seconds between addi-
tions of liquid.
If dough doesn’t rise
We recommend you always test activity
of yeast before using, by stirring it and at
least ½ teaspoon (2 ml) sugar into about
1/ cup (75 ml) warm liquid (105-120°F)
3
(40-48°C). Within 10 minutes foam should
develop, indicating yeast is active. Do
not use dry yeast after expiration date on
package.
• Dough may be too wet. While machine is
running, add 1 tablespoon (9 gm) of flour.
If necessary, add more, 1 tablespoon (9
gm) at a time, until dough cleans inside
of work bowl and forms a ball.
Do not use warmer water, or overheat
dough with excessive kneading, as it may
kill the yeast cells. All other liquid should
be cold.
• Dough blade is intended only for recipes
calling for at least 3½ cups of flour (17½
ounces/496 gm). If your recipe calls for
less flour, remove metal dough blade and
insert metal chopping blade. Always use
metal chopping blade for recipes calling
for less than 3½ cups (496 gm) of flour,
such as pizza dough.
Don’t knead so long that dough becomes
overheated. The ideal temperature for
kneaded dough is 80°F (26°C); it should
never exceed 100°F (37°C).
Let dough rise in draft-free environment of
about 80-90°F (26-32°C).
If nub of dough forms on top of blade
and does not become uniformly kneaded
Stop machine, carefully remove dough,
divide into 3 pieces and redistribute evenly
in work bowl. Continue processing until
dough is uniformly soft and pliable.
Dough containing whole grain flour will
take longer to rise than dough made of
white flour only.
If baked bread is too heavy
Next time, feel dough to be sure it is
uniformly soft, pliable and slightly sticky,
before setting aside to rise. Let dough
fully double in bulk in bowl or bag, punch
it down, then let it double again after it is
shaped.
If dough feels tough after kneading
Divide dough into 2 or 3 pieces and redis-
tribute evenly in bowl. Process 10 seconds
or until uniformly soft and pliable.
If soft dough or liquid leaks onto base of
food processor
Always start processor before adding liquid
and add liquid only as fast as dry ingredi-
ents absorb it.
PROBLEMS AND
SOLUTIONS WITH
TYPICAL SWEET DOUGHS
If motor stops
If motor slows down
• Cover may have become unlocked.
• Amount of dough may exceed maximum
capacity. Remove half, and process in
2 batches.
• Power cord may have become un-
plugged.
• Excessive strain may have caused mo-
tor to overheat and stop. Wait for the
motor to cool, 5 to 10 minutes. A safety
protector in the motor prevents exces-
sive overheating. If the motor stops, turn
machine off. After 5-10 minutes, divide
• Don’t process too long after all
ingredients are incorporated.
Rich doughs will give you good results
after only 30 seconds of kneading.
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17
If blade doesn’t incorporate ingredients
Butter or margarine, if not melted, must
be cut into tablespoon-size pieces before
being added to work bowl.
Use of a spray attachment is also effective.
If necessary, use a brush.
The work bowl is made of Lexan® (plastic),
which is shatter resistant and heat resis-
tant. It should not be placed in a micro-
wave oven, as the aperture at the front
of the pusher houses the metal rod that
activates the motor.
If dough blade rises in work bowl
Blade may not have been pushed down as
far as possible before processing started.
Machine may be overloaded. Remove half
of dough and process in 2 batches.
TIP: When preparing a meal, make the
dishes with the smallest amount of wet
ingredients first.
If motor stops
See comments under ‘Typical Bread
Dough’ Problems and Solutions, page 16.
For example, make the bread first; then
you don’t need to wash the bowl before
making the salad.
If dough doesn’t rise
See comments under ‘Typical Bread
Dough’ Problems and Solutions, page 16.
In many cases, wiping the bowl with a pa-
per towel between recipes is sufficient.
CLEANING AND STORAGE
Chopping certain foods may scratch or
cloud the work bowl. These foods include
ice, whole spices, coffee beans and oils
like wintergreen. If you like to prepare your
own spice blends, you may want to keep a
second bowl just for that purpose.
Keep your food processor ready to use on
a kitchen counter. When not in use, leave it
unplugged.
Store the blades and discs as you would
sharp knives, out of the reach of children.
The disc and blade holders are optional
accessories which offer safe and conve-
nient storage.
The housing base is made of a tough plas-
tic with high impact resistance. Its smooth
surface will look new for years. Keep a
sponge handy as you work, and wipe spills
from the base.
All parts except the housing base are
dishwasher safe, and we recommend
washing them in the dishwasher on the top
rack. Due to intense water heat, washing
the work bowl and work bowl cover on the
bottom rack of your dishwasher may cause
damage over time. Insert the work bowl
upside down. Remember to unload the
dishwasher carefully wherever you place
sharp blades and discs.
Four rubber feet on the underside keep
the base from moving on most work
surfaces when the machine is processing
heavy loads. If the feet leave spots on the
counter, spray them with a spot remover
and wipe with a damp sponge. If any trace
of the spot remains, repeat the procedure
and wipe the area with a damp sponge
and nonabrasive cleaning powder.
To simplify cleaning, rinse the work bowl,
cover, pusher assembly and blade or disc
immediately after use so food won’t dry
on them. Openings at the bottom of the
large pusher provide drainage and make
cleaning easy. If food lodges in the pusher,
remove it by running water through it, or
use a bottle brush.
To clean the inside of the detachable stem,
slide the stem release button on the side
up as far as it will go and hold it there as
you run water through the stem.
IMPORTANT: Never store any blade or
disc on the motor shaft. No blade or disc
should be placed on the shaft except when
the processor is about to be used.
If you wash blades and discs by hand, do
it carefully. Avoid leaving them in soapy
water where they may disappear from
sight. To clean the metal blade, fill the work
bowl with soapy water, hold the blade by
its plastic center and move it rapidly up
and down on the center shaft of the bowl.
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An automatic, temperature-controlled cir-
cuit breaker in the motor ensures complete
protection against motor burnout. If the
processor runs for an exceptionally long
time when chopping, mixing or knead-
ing a thick or heavy mixture in successive
batches, the motor may overheat. If this
happens, the processor will stop. Turn it
off and wait for the motor to cool before
proceeding. It will usually cool within 10
minutes. In extreme cases, cooling could
take an hour.
FOR YOUR SAFETY
Like all powerful electrical appliances, a
Premier Series Food Processor should be
handled with care. Follow these guidelines
to protect yourself and your family from
misuse that could cause injury.
Handle and store metal blades and discs
carefully. Their cutting edges are very
sharp.
Always place discs on flat stable surface
before connecting detachable stem.
Safety switches prevent the machine from
operating when the work bowl or the cover
is not locked into position. The motor
stops within seconds when it has been
turned off, and a fast-stop circuit stops
it instantly when the pusher assembly is
removed.
Never put blades or discs on the motor
shaft until the work bowl is locked in place.
Always be sure that the blade or disc is
down on motor shaft as far as it will go.
Always insert chopping blade and dough
blade in the work bowl before putting
ingredients in bowl.
LIMITED THREE-YEAR
WARRANTY ON THE
ENTIRE MACHINE
When slicing or shredding food, always
use the pusher.
Never put your fingers or spatula into feed
tube.
FULL TEN-YEAR
Always wait for the blade or disc to stop
spinning before you remove the pusher as-
sembly or cover from the work bowl.
WARRANTY ON MOTOR
This warranty is available to consumers only.
You are a consumer if you own a Cuisinart®
Premier Series 9-Cup Food Processor that
was purchased at retail for personal, family or
household use. Except as otherwise required
under applicable law, this warranty is not avail-
able to retailers or other commercial purchasers
or owners.
We warrant that your Cuisinart® Premier Series
9-Cup Food Processor will be free of defects
in materials and workmanship under normal
home use for 3 years from the date of original
purchase.
Always unplug the unit before removing
food, cleaning, or putting on or taking off
parts.
Always remove work bowl from base of
machine before you remove chopping
blade or dough blade.
Be careful to prevent the chopping blade
from falling out of the work bowl when
emptying the bowl. Remove it before tilting
bowl, or hold it in place with your finger, a
spatula or a spoon.
We suggest you complete and return the
enclosed product registration card promptly
to facilitate verification of the date of origi-
nal purchase. However, return of the product
registration card does not eliminate the need for
the consumer to maintain the original proof of
purchase in order to obtain the warranty ben-
efits. 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.
TECHNICAL DATA
The motor in your food processor operates
on standard line operating current. The
appropriate voltage and frequency for your
machine are shown on the lower housing
under the base.
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19
If your Cuisinart® Premier Series 9-Cup Food
Processor should prove to be defective within
the warranty period, we will repair it, or if we
think necessary, replace it. To obtain warranty
service, simply call our toll-free number 1-800-
726-0190 for additional information from our
Customer Service Representatives, or send
the defective product to Customer Service at
Cuisinart, 150 Milford Road, East Windsor, NJ
08520.
result in the appropriate relief to the consumer,
the consumer may then take the product to an
independent repair facility if service or repair
can be economically accomplished. Cuisinart
and not the consumer will be responsible for the
reasonable cost of such service, repair, replace-
ment, or refund for nonconforming products
under warranty.
California residents may also, according to their
preference, return nonconforming products
directly to Cuisinart for repair, or if necessary,
replacement, by calling our Consumer Service
Center toll-free at 1-800-726-0190.
To facilitate the speed and accuracy of your
return, please enclose $10.00 for shipping and
handling of the product.
Please pay by check or money order (California
residents need only supply proof of purchase
and should call 1-800-726-0190 for shipping
instructions).
Cuisinart will be responsible for the cost of the
repair, replacement, and shipping and handling
for such products under warranty.
BEFORE RETURNING YOUR CUISINART®
PRODUCT
NOTE: For added protection and secure han-
dling of any Cuisinart® product that is being
returned, we recommend you use a traceable,
insured delivery service. Cuisinart cannot be
held responsible for in-transit damage or for
packages that are not delivered to us. Lost and/
or damaged products are not covered under
warranty. Please be sure to include your return
address, daytime phone number, description
of the product defect, product model number
(located on bottom of product), original date of
purchase, and any other information pertinent to
the product’s return.
Your Cuisinart® Premier Series 9-Cup Food Pro-
cessor has been manufactured to the strictest
specifications and has been designed for use
with the authorized accessories and replace-
ment parts.
If you are experiencing problems with your
Cuisinart® product, we suggest that you call our
Cuisinart® Service Center at
1-800-726-0190 before returning the product
serviced. If servicing is needed, a Representa-
tive can confirm whether the product is under
warranty and direct you to the nearest service
location.
Important: If the nonconforming product is to
be serviced by someone other than Cuisinart’s
Authorized Service Center, please remind the
servicer to call our Consumer Service Center at
1-800-726-0190 to ensure that the problem is
properly diagnosed, the product is serviced with
the correct parts, and the product is still under
warranty.
This warranty expressly excludes any defects or
damages caused by accessories, replacement
parts, or repair service other than those that
have been authorized by Cuisinart.
This warranty does not cover any damage
caused by accident, misuse, shipment or other
ordinary household use.
This warranty excludes all incidental or conse-
quential damages. Some states do not allow
the exclusion or limitation of these damages, so
they may not apply to you.
CALIFORNIA RESIDENTS ONLY:
California law provides that for In-Warranty
Service, California residents have the option of
returning a nonconforming product (A) to the
store where it was purchased or (B) to another
retail store which sells Cuisinart products of the
same type.
The retail store shall then, at its discretion, either
repair the product, refer the consumer to an
independent repair facility, replace the product,
or refund the purchase price less the amount di-
rectly attributable to the consumer’s prior usage
of the product. If the above two options do not
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20
Recipes
Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Sauces and Dressings . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Sides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Entrées . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Recipe Notes
Preparation times are estimates and are based on the time it takes to prepare, assemble,
and cook the ingredients once they have been gathered from the refrigerator and
cupboard and placed on the counter.
Nutritional information is based on number of servings indicated. For recipes that pro-
duce a range of servings, they are based on the highest serving yield for that particular
recipe.
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21
Appetizers
Fresh Tomato and Corn Salsa
Try this salsa on grilled chicken or seafood.
Makes 2 cups
1
small onion, cut into 1-inch pieces (about ½ cup)
cup fresh cilantro
¼
1
medium jalapeño pepper, seeded, cut into 1-inch pieces
medium vine-ripened tomatoes, cut into 1-inch pieces
teaspoon fresh lime juice
3
1
½
cup fresh or frozen corn kernels
(frozen kernels do not need to be thawed)
½
teaspoon kosher salt
Place onion, cilantro and jalapeño in work bowl fitted with the metal blade. Process until
finely chopped, about 5 seconds. Scrape work bowl. Add tomatoes and lime juice. Pulse
until tomatoes are coarsely chopped, about 5 to 7 times. Add corn and salt; pulse once
to just combine. Let sit for 1 hour before serving to allow flavors to develop. Serve with
chips.
Nutritional information per tablespoon:
Calories 5 (8% from fat) • carb. 2g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 37mg • calc. 2mg • fiber 0g
Greek Spread
Use this spread to make a fresh vegetable sandwich on pita bread.
Makes about 2 cups
6
ounces lowfat cream cheese, cut into 1-inch pieces
ounces feta cheese
6
¼
¼
¼
2
cup red onion, cut into 1-inch pieces
cup green pepper, cored, cut into 1-inch pieces
teaspoon dried oregano
tablespoons black olives, pitted
In a food processor fitted with the metal blade, process cheeses until smooth, about 10
to 15 seconds. Scrape work bowl. Add remaining ingredients and process for 10 sec-
onds. Scrape work bowl and process until well combined, about 10 to 15 seconds. Let
sit, in refrigerator, for 1 hour to let flavor develop. Serve with crackers, mini pita rounds or
vegetable sticks.
Nutritional information per tablespoon:
Calories 28 (69% from fat) • carb. 1g • pro. 1g • fat 2g • sat. fat 1g
• chol. 8mg • sod. 81mg • calc. 33mg • fiber 0g
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22
Roasted Garlic and Red Pepper Spread
There is no such thing as too much garlic when it is roasted.
Makes 2 cups
1
large head of garlic (entire bulb), cloves peeled
teaspoon extra virgin olive oil
½
1
cup lowfat sour cream
1
medium scallion, trimmed, cut into 1-inch pieces
large roasted red pepper (from a jar)
teaspoon kosher salt
1
¼
¼
teaspoon freshly ground black pepper
Preheat oven to 375°F. Toss the garlic cloves in the olive oil and wrap in foil. Set on
middle oven rack and roast for 1 hour. Remove from oven and cool.
Insert the metal blade. Purée the cooled garlic, 20 seconds. Scrape work bowl. Add
remaining ingredients and process for 10 to 15 seconds. Scrape work bowl and process
until smooth, about 10 seconds longer. Let sit in refrigerator to develop flavor, about 1
hour. Serve with crudités or breadsticks.
Nutritional information per tablespoon:
Calories 12 (45% from fat) • carb. 1mg • pro. 0g • fat 1g • sat. fat 0g
• chol. 1mg • sod. 53mg • calc. 18mg • fiber 0g
Creamy Guacamole
Fresh flavors make this a great dip, sauce, topping, or side dish.
Makes 2 cups
1
small garlic clove
3
ripe avocados, about 3 cups pulp
teaspoons fresh lemon juice
teaspoon kosher salt
2
½
¼
teaspoon freshly ground black pepper
Insert metal blade in food processor. With machine on, drop garlic clove through feed
tube and chop. Scrape work bowl and add the avocado, lemon juice, salt and pepper.
Pulse 15 times to achieve a chunky guacamole, or if a creamy consistency is desired
process until ingredients are well blended. Serve with chips.
Nutritional information per tablespoon:
Calories 27 (76% from fat) • carb. 1g • pro. 0g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 38mg • calc. 2mg • fiber 1g
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23
Spinach, Feta and Artichoke Stuffed Mushrooms
For a savory side dish, use this stuffing in portobellos.
Makes 20 to 24 1½-inch stuffed mushrooms
1
¾-inch slice French bread, cut into 4 pieces
ounce Romano
½
2
tablespoons lightly toasted pine nuts or walnuts
1
can (15 ounces) artichokes, well drained,
gently squeezed in paper toweling to remove excess moisture
1
1
5
½
2
2
small garlic clove
shallot, about ½ ounce
ounces fresh spinach, tough stems removed
teaspoon herbes de Provence
ounces feta cheese, slightly crumbled
ounces cream cheese (regular, not low or nonfat),
cut into 1-inch pieces
20
to 24 1½-inch white button or cremini mushrooms*
Insert the metal blade. Place the bread in the work bowl and process for 45 seconds to
make crumbs. With the machine running, drop the Romano down the feed tube, and
process for 30 seconds until ground. Stop the machine, add the pine nuts, and pulse 5
times to chop coarsely. Transfer and reserve to a separate bowl. Add the artichokes to
the work bowl; pulse 10 to 15 times to chop. Add to the breadcrumb mixture and set
aside.
With the machine running, drop the garlic and shallot through the feed tube; process for
5 seconds to chop. Scrape down the sides of the bowl. Add the spinach, about 2 ounces
at a time, and pulse 12 to 15 times to chop after each addition. Add the herbes de
Provence, feta and cream cheese, processing for 20 seconds to incorporate. Add the
reserved bread crumb mixture, pulsing 15 to 20 times to incorporate. Transfer to a bowl.
The stuffing may be made up to 2 days ahead.
Rinse and dry the mushrooms thoroughly. Remove the stems and discard or reserve for
another use.
Preheat oven to 425°F. Stuff each mushroom with a tablespoon of the spinach mixture.
Arrange the stuffed mushrooms in a shallow baking dish that has been lightly coated with
olive oil; do not crowd. The mushrooms may be stuffed up to 8 hours ahead. If making
ahead, cover and refrigerate. Do not freeze. Bake the mushrooms in the preheated oven
for 20 to 25 minutes. Allow to rest for 5 minutes before serving.
Nutritional information per serving (1 mushroom, based on 24 mushrooms):
Calories 34 (53% from fat) • carb. 3g • pro. 2g • fat 2g • sat. fat 1g
• chol. 5mg • sod. 113mg • calc. 28mg • fiber 1g
*Cremini mushrooms are a darker version of the white button mushroom and have a more
intense flavor. When grown to large size (4 to 5 inches in diameter), they become the
popular portobello mushrooms. In some markets, cremini mushrooms may be labeled
Baby Bellas.
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24
Turkey Sausage and Sun-Dried Tomato
Puff Pastry Pinwheels
Do-ahead prep makes these perfect for entertaining.
Makes 28 pinwheels
¼
¾
4
cup toasted walnuts
ounce Asiago, cut into ½-inch pieces
sun-dried tomato halves, reconstituted in ½ cup boiling water
until softened, squeezed dry
1
shallot (1 ounce)
¼
pound Italian turkey sausage, roasted and cooled,
cut into ¾-inch slices*
8
ounces cream cheese, regular or lowfat, not nonfat, cut into cubes
teaspoon basil
1
¼
1
teaspoon freshly ground black pepper
sheet frozen puff pastry, thawed for 1 hour in the refrigerator
egg wash: 1 egg + 2 tablespoons water, beaten together
Insert the metal blade. Place the walnuts in the work bowl, pulse 5 times to chop.
Remove and reserve. With the machine running, drop the cheese cubes down the feed
tube. Process for 30 seconds until finely chopped, remove and reserve. Put the sun-dried
tomatoes in the work bowl, pulse 5 times to chop, remove and reserve.
With the machine running, drop the shallot down the feed tube and process until finely
chopped, about 5 seconds. Scrape down the sides of the work bowl. Add the sausage
and pulse about 3 times to roughly chop. Add the cream cheese, basil and ground
pepper to the work bowl. Use the pulse to incorporate. Scrape down the sides of the
work bowl. Add the reserved chopped walnuts, Asiago cheese and sun-dried tomatoes.
Use the pulse to incorporate. Transfer the mixture to a small bowl.
On a lightly floured surface, roll out the sheet of puff pastry to 10 x 14 inches. Arrange the
pastry on the work surface so that the long side is in front of you. Brush the top
1-inch edge of the pastry with the egg wash. Using an offset or palette spatula, spread
the cream cheese mixture evenly on the puff pastry. Roll the pastry evenly, jelly-roll style,
so that you roll into the egg-washed edge. Wrap in plastic wrap and refrigerate for at
least 1 hour and up to 24. (The entire roll may be frozen; thaw in the refrigerator for 2 to 3
hours before continuing.) Cover and refrigerate the egg wash.
Preheat the oven to 400º F. Slice the puff pastry into 28 slices, each ½-inch thick. (If the
puff pastry has not already been frozen once, you may freeze it now for baking later.
Freeze the slices on a plastic wrap-lined baking sheet in a single layer. When frozen solid,
transfer to a freezer bag. Double-wrap the bag to keep out freezer odors. May be frozen
up to 3 weeks.) Arrange the puff pastry slices on a baking sheet about 1 inch apart.
Lightly brush with the egg wash. Bake for 23 to 28 minutes, until puffed and golden.
Serve hot/warm. If desired, they may be baked ahead. Bake until light golden, cool, then
refrigerate until ready to serve. Reheat in a 300ºF oven for about 5 minutes.
*To roast the turkey sausage, prick the sausage several times with a fork, rub lightly with
about ½ teaspoon of olive oil, then roast on a foil-lined pan at 350ºF for 25 to 30 minutes,
turning after 15 minutes.
Nutritional information per pinwheel:
Calories 90 (64% from fat) • carb. 5g • pro. 3g • fat 6g • sat. fat 2g
• chol. 15mg • sod. 114mg • calc. 22mg • fiber 0g
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25
Hummus
This popular Middle Eastern sauce may be served with the traditional pita wedges or may
be used as a dip for fresh vegetable crudités. For something a little different, make the
original recipe, and then use half to make one of the variations.
Makes 2½ cups
¼
2
cup fresh flat parsley leaves
strips lemon zest, ½ x 2 inches, bitter white scraped off
teaspoon kosher salt
½
2
small garlic cloves
2
cans (15.5 ounces each) chickpeas, drained, rinsed and drained again
tablespoons tahini paste
3
2
tablespoons fresh lemon juice
tablespoons water
5
1½
1½
teaspoons ground cumin
tablespoons extra virgin olive oil
Insert the metal blade. Use the pulse to chop the parsley, 10 to 15 times. Remove and
reserve. Chop the lemon zest with the kosher salt using the pulse, 10 times. With the
machine running, drop the garlic down the feed tube, and process 10 seconds to chop.
Add the drained chickpeas, tahini, lemon juice, water, and cumin to the work bowl,
processing 60 seconds to combine. Scrape down the sides and bottom of the work bowl.
With the machine running, add the olive oil in a slow steady stream, and process until the
hummus is smooth and creamy, about 3 minutes. Add half the chopped parsley; pulse to
incorporate, 5 to 10 times. Allow the hummus to rest for 30 minutes before serving to
allow the flavors to blend. Serve in a shallow bowl, sprinkled with the remaining chopped
parsley. If desired, drizzle with extra virgin olive oil.
Nutritional information per tablespoon:
Calories 37 (29% from fat) • pro. 1g • carb. 5g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 36mg • calc. 17mg • fiber 1g
Roasted Shallot and Herb Hummus: Toss 6 ounces of peeled and trimmed shallots in ½
teaspoon extra virgin olive oil and wrap in heavy-duty foil; roast in a 400ºF oven for 60
minutes. Allow to cool. Make hummus according to the above recipe, adding the cooled
roasted shallots along with 2 teaspoons herbes de Provence when processing the
chickpeas. Makes about 2¼ cups.
Roasted Red Pepper Hummus: Make hummus according to the above recipe; add 3
roasted red peppers when adding the chickpeas. Makes about 2½ cups.
Roasted Garlic Hummus: Toss 12 to 15 cloves of garlic in ½ teaspoon of extra virgin
olive oil and wrap in heavy-duty foil; roast in a 400ºF oven for 60 minutes. Allow to cool.
Make hummus according to the above recipe; add the cooled roasted garlic when adding
the chickpeas. Makes about 2 cups.
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26
Soups
Gazpacho
Always served well chilled, this summertime favorite has its origins in the
Andalusian region of Spain.
Makes 4 servings, 8 ounces each
1
1
3
1
garlic clove
small jalapeño pepper, seeded, cut into 1-inch pieces
small scallions, trimmed, cut into 1-inch pieces
small green bell pepper, about 6 ounces, cored, seeded,
cut into 1-inch pieces
1
small cucumber, about 6 ounces, peeled, cut in half lengthwise,
seeds removed
¼
2
cup fresh parsley
medium tomatoes, about 10 ounces, cored, cut into 1-inch pieces
teaspoons fresh lime juice
2
¾
¼
¼
1¼
teaspoon kosher salt
teaspoon freshly ground black pepper
teaspoon hot sauce
cups low sodium tomato or vegetable juice
Insert metal blade and turn machine on. Drop garlic and jalapeño down feed tube and
process until finely chopped. Scrape bowl. Add scallions to the work bowl and pulse to
chop roughly. Add peppers, cucumber and parsley and pulse again to chop roughly,
about 6 pulses. Add tomatoes, lime juice, salt, pepper, and hot sauce and pulse 8 to 10
times so that vegetables are evenly chopped. Transfer vegetables to a large mixing bowl
and mix in tomato juice. Taste and adjust seasoning accordingly.
Nutritional information per serving:
Calories 39 (7% from fat) • carb. 8g • pro. 2g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 503mg • calc. 31mg • fiber 2g
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27
Butternut Squash Soup with Leeks
Makes 5 servings, eight ounces each
2
1
garlic cloves
medium or 2 small leeks, about 5 ounces, rinsed well and cut into
1-inch pieces
1
teaspoon extra virgin olive oil
pounds butternut squash
teaspoon kosher salt
2
½
¼
½
3
teaspoon freshly ground pepper
cup dry white wine
cups low sodium chicken broth
teaspoon ground nutmeg
teaspoon fresh lemon juice
cup heavy cream (optional)
¼
½
½
Insert the metal blade. With the machine running, drop the garlic through the feed tube
and process to finely chop. Scrape the work bowl. Add the leeks and pulse to chop,
about 10 pulses.
Place 6-quart stockpot over medium heat and add the olive oil. When the olive oil is hot,
stir in the chopped leeks and garlic. Sweat the vegetables over medium low heat so that
they become soft. Stir occasionally so that they do not pick up any color.
While the leeks are cooking, replace the chopping blade with the slicing disc assembly.
Peel and seed the squash; cut to fit the feed tube. Slice the squash.
Add the sliced squash into the stockpot with the leeks and garlic; stir well. Add the salt
and pepper. Cook for an additional 5 minutes.
Add the wine to the pot. Bring to a simmer and let the wine reduce by half. Add the
chicken broth and nutmeg. Bring soup to a low boil. Reduce heat and let simmer until
squash is very soft and is easily pierced with a knife, about 20 minutes.
Strain the solids from the cooking liquid, reserving the cooking liquid. Transfer half of the
cooking liquid to a clean pot and reserve. Insert the metal blade. In two batches, add the
solids to the food processor and process to purée, 2 to 3 minutes. Scrape the work bowl
to insure the mixture is homogenous. Return the puréed solids to the cooking liquid and
stir to incorporate. Add the lemon juice. Stir in reserved cooking liquid to obtain desired
consistency. Taste and adjust seasoning. If using the heavy cream, stir in last and bring to
a simmer.
Nutritional information per serving:
Calories 157 (11% from fat) • carb. 29g • pro. 5g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 292mg • calc. 119mg • fiber 4g
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28
Caramelized Five Onion Soup
A twist on traditional French onion soup.
Makes 6 servings, eight ounces each
1
2
3
2
2
garlic clove
shallots (2 ounces total)
Spanish onions (1½ pounds total), cut in half vertically
red onions (1 pound total), cut in half vertically
leeks, about 1 inch in diameter, trimmed and well cleaned*,
cut into 2-inch lengths
2
tablespoons unsalted butter
2
tablespoons extra virgin olive oil
1½
1
teaspoons granulated sugar
teaspoon kosher or sea salt
3
tablespoons unbleached, all-purpose flour
cups vegetable stock or broth (chicken or beef may also be used)
teaspoon freshly ground black pepper
ounces Asiago, cut into ½-inch cubes
ounces imported Gruyère
5
½
2
2
2
ounces Jarlsberg (reduced-fat may be used)
green onions, washed, dried and trimmed, cut into 1-inch pieces
6
6
slices French bread, about ½-inch thick, brushed with extra virgin
olive oil and rubbed with a clove of garlic, toasted in a 400ºF oven
on a baking sheet until golden and crispy
Insert the metal blade, and with the machine running, drop the garlic and shallot through
the feed tube, and process for 5 seconds to chop. Insert the slicing disc. Using medium
pressure, slice the onions. Remove and reserve. Place the leeks in the feed tube, snugly
but not too tightly. Use medium pressure to slice. Transfer to the bowl with all the other
onions.
Heat the butter and olive oil in a 5-quart stockpot over medium-high heat. Add the garlic
and onions; stir to coat with the butter and olive oil. Lower the heat, cover loosely, and
allow the onions to cook over low heat for 10 to 12 minutes to soften. Add the sugar and
the salt, stir to combine, and cook the onion mixture over low heat for 25 to 35 minutes to
caramelize, stirring every 4 or 5 minutes. The onions should become the color of toffee.
Sprinkle with the flour. Cook for 4 minutes, stirring. While stirring, add the stock, and
bring to a boil. Reduce the heat and simmer, loosely covered, for 30 minutes. Add the
pepper. Taste and adjust seasonings.
While the soup is cooking, insert the metal blade in the clean, dry work bowl. With the
machine running drop the Asiago through the feed tube to chop, about 20 seconds; leave
in the work bowl. Insert the shredding disc. Use medium pressure to shred the Jarlsberg
and Gruyère. Remove and reserve. Insert the metal blade, pulse to chop the green
onions, about 10 times.
Serve the soup in warmed bowls topped with a slice of the toasted French bread, a
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29
sprinkling of the cheeses, and topped with the chopped green onion. If desired, the
bowls may be placed under a broiler or in a hot oven to melt the cheeses; if you do this,
be sure to use ovenproof bowls.
*Leeks are grown in very sandy soil, and must be well cleaned, or the grit will ruin your
soup. Trim the roots from the leeks, and then trim and discard the leaves, about 1 inch
above the white. Wash well and dry. The leeks used in this recipe yielded about a 4-inch
piece of leek. Not all leeks have the same amount of usable white, so you will have to
adjust the number of leeks accordingly. The leek tops are too tough to use in cooking, but
can be washed well and used to flavor stocks.
Nutritional information per serving:
Calories 400 (39% from fat) • carb. 46g • pro. 14g • fat 18g • sat. fat 8g
• chol. 35mg • sod. 1297mg • calc. 389mg • fiber 3g
Vegetarian Potato and Split Pea Soup
This hearty soup has only three fat grams per serving.
Makes 6 servings, nine ounces each
1
carrot, peeled, cut to fit feed tube vertically
celery rib, peeled, cut to fit feed tube vertically
onion, cut in half
1
1
1½
1
tablespoons unsalted butter
garlic clove
5
cups vegetable broth
1
small potato (about 6 to 7 ounces)
pound split green peas, rinsed and sorted
teaspoon kosher salt
¾
¼
¼
teaspoon freshly ground black pepper
Insert the 4mm slicing disc. Slice the carrot, celery and onion using medium pressure;
reserve.
Melt butter in a 3¾-quart saucepan over medium heat. Add carrot, celery, onion and
garlic. Cook until soft, about 10 to 15 minutes. Add broth; cover and bring to a boil over
medium-high heat. Peel potato and cut into 1-inch pieces. Add potato and split peas to
saucepan. Reduce heat to low and simmer, partially covered, until peas and potatoes are
tender, about 30 minutes. Remove from heat and cool for 10 minutes. Drain liquid from
vegetables, being sure to reserve liquid in a large saucepan.
Insert metal blade. Process half of vegetables until smooth, about 15 to 20 seconds.
Return to saucepan with liquid and repeat with remaining vegetables. Warm over low
heat. Season with salt and pepper. Taste and adjust accordingly.
Nutritional information per serving:
Calories 116 (23% from fat) • carb. 19g • pro. 4g • fat 3g • sat. fat 2g
• chol. 8mg • sod. 260mg • calc. 29mg • fiber 4g
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30
Sauces and Dressings
Basic Mayonnaise
(The American Egg Board recommends using the freshest eggs and then heating them to
kill salmonella bacteria. This recipe uses a procedure suggested by cookbook author and
food sleuth Shirley Corriher for heating the eggs to sanitize them. The results are defi-
nitely worth the effort. Proper refrigeration and storage is necessary.)
Makes 1 cup
1
large egg
1
large egg yolk
1½
1½
1
teaspoons fresh lemon juice
teaspoons wine vinegar
tablespoon water
¼
¼
2
teaspoon granulated sugar
teaspoon unbleached, all-purpose flour
teaspoons dry mustard
teaspoon kosher salt
½
pinch cayenne
2
tablespoons extra virgin olive oil
cup vegetable oil (canola, soya, etc.)
¾
Insert the metal blade. Process the egg, egg yolk, lemon juice, vinegar, water, sugar and
flour until smooth, about 20 seconds. Transfer the egg mixture to a small (7- or 8-inch)
nonstick skillet, and heat over very low heat while gently stirring and scraping the bottom
of the pan with a spatula. When the mixture begins to thicken and resemble a custard
sauce, remove from the heat while still stirring and set in a pan of ice and water to stop
the cooking. Stir until the egg mixture is cooled, let rest for 5 minutes. Wash the work
bowl, metal blade and lid in hot soapy water and dry thoroughly.
Insert the metal blade. Process the cooled egg mixture with the dry mustard, salt, and
cayenne until blended, about 1 minute. Scrape the work bowl. With the machine running,
add the olive oil very, very slowly, taking about 1 minute to add the entire 2 tablespoons.
Scrape the work bowl. With the machine running, add the vegetable oil to the small
pusher, one-quarter cup at a time, and allow the oil to drip slowly into the emulsion. The
mayonnaise will thicken as the oil is added. Taste and adjust seasonings as necessary.
Remove to a container, cover and keep refrigerated. Keeps 3 to 4 days refrigerated.
Nutritional information per tablespoon:
Calories 115 (97% from fat) • carb. 0g • pro. 1g • fat 13g • sat. fat 2g
• chol. 26mg • sod. 78mg • calc. 3mg • fiber 0g
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Tartar Sauce
A little lower in fat than most, this tartar sauce is good not only with fish and shellfish,
but also with steamed fresh vegetables.
Makes 1½ cups / 24 tablespoons
1½
2
ounces shallots or green onions, trimmed and cut into 1-inch pieces
ounces drained sweet gherkin pickles
tablespoons fresh flat parsley leaves
tablespoons fresh dill weed
3
1½
2¼
¾
teaspoons Dijon-style mustard
teaspoon fresh thyme leaves
2½
¾
tablespoons drained capers
cup Basic Mayonnaise (see previous recipe)
1
cup nonfat plain yogurt, drained overnight to remove the whey
(yield=½ cup)
¼
teaspoon freshly ground black pepper
Insert the metal blade. Use the pulse to chop the shallots, gherkins and parsley, 15 quick
pulses. Add the dill, mustard, thyme, and capers; pulse 5 times to chop. Add the mayon-
naise, drained yogurt and black pepper; pulse to combine, 5 times; do not overprocess.
Refrigerate until ready to use.
Nutritional information per tablespoon:
Calories 68 (83% from fat) • carb. 2g • pro. 1g • fat 6g • sat. fat 1g
• chol. 13mg • sod. 101mg • calc. 16mg • fiber 0g
Pesto
Our Pesto is lower in fat than traditional pestos, and just as flavorful.
Makes ¾ cup
1
small garlic clove
1
ounce Reggiano Parmigiano, cut into ½-inch pieces
cups packed fresh basil leaves, washed and dried
tablespoons lightly toasted pine nuts or walnuts
teaspoon plus pinch salt
4
3
¼
5
tablespoons extra virgin olive oil
Insert the metal blade. With the machine running, drop the cheese down the feed tube
and process to finely chop. Chop the garlic clove in the same fashion. Scrape down the
sides of the work bowl. Add the basil, pine nuts, and salt to the work bowl. Pulse to chop,
20 to 30 times. Scrape down the sides of the work bowl.
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With the machine running, add the olive oil in a slow drizzle. Let rest for about 30 minutes
before using to allow the flavors to blend. Refrigerate to store, with a layer of olive oil
poured over the top to prevent discoloration. Keeps 5 days in the refrigerator, or may be
frozen.
Nutritional information per tablespoon:
Calories 78 (87% from fat) • carb. 1g • pro. 2g • fat 8g • sat. fat 1g
• chol. 2mg • sod. 98mg • calc. 49mg • fiber 1g
Sun-Dried Tomato Tapenade
For a quick hors d’oeuvre, split a wheel of chilled Brie, spread the bottom half with a
¼-inch thick layer of Sun-Dried Tomato Tapenade, replace the top and allow to sit at
room temperature for 45 minutes to soften, then serve with your favorite crackers or
French bread.
Makes 1 cup / 16 tablespoons
2
ounces sun-dried tomato halves
cup water
½
¾
1
ounce Reggiano Parmigiano, cut into ½-inch pieces
garlic clove
½
1½
3
ounce shallot
tablespoons fresh flat parsley leaves
tablespoons toasted walnuts
teaspoons white wine vinegar
tablespoon dried basil
2
½
½
¼
2
teaspoon rosemary
teaspoon freshly ground black pepper
tablespoons extra virgin olive oil
Combine the sun-dried tomatoes and water in a small saucepan. Bring to a boil, then turn
off the heat. Let sit until cool, drain well, pressing gently on the plumped tomatoes to
remove as much of the excess liquid as possible. Reserve.
Insert the metal blade. With the machine running, drop the cheese down the feed tube.
Process to chop, 10 seconds. Remove and reserve. With the machine running, drop the
garlic and shallot down the feed tube, process 5 seconds to chop. Add the reserved
tomatoes, parsley, and walnuts, pulse to chop, 10 times. Add the vinegar, basil, rosemary,
and black pepper, pulse to combine, 5 times. With the machine running, add the olive oil
in a steady stream, about 30 seconds. Add the reserved cheese and pulse to combine, 5
times. Allow to rest for 30 minutes before using for the flavors to blend. Transfer to a
glass jar with a plastic lid and refrigerate until ready to use. Keeps 2 weeks in the refrig-
erator.
Nutritional information per tablespoon:
Calories 33 (60% from fat) • carb. 2g • pro. 1g • fat 2g • sat. fat 1g
• chol. 1mg • sod. 95mg • calc. 23mg • fiber 1g
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Simple Tomato Sauce
A simple marinara sauce for pasta, or when reduced,
a tasty topping for homemade pizzas.
Makes 3 cups tomato sauce for pasta / 1¾ cups tomato sauce for pizza
1
small onion (4 ounces), cut into 1-inch pieces
garlic cloves
4
¾
teaspoon dried oregano
1
teaspoon extra virgin olive oil
1
can (28 ounces) plum tomatoes, with juices
sprigs fresh basil (10-12 large leaves)
tablespoons dry white wine or vermouth
teaspoon kosher salt
2
3
½
¼
teaspoon freshly ground black pepper
¼ to ¾
teaspoon crushed red pepper flakes
(optional, to taste, for a spicier sauce)
Insert the metal blade. Pulse to chop the onion and garlic with the oregano, about 10
times. Heat the oil over medium heat in a 2¾-quart saucepan; add the onion, garlic, and
oregano. Cook, stirring for 2 to 3 minutes, until the onions begin to soften and the
oregano becomes fragrant. Add the canned tomatoes with their juices, basil sprigs, wine
and salt. Bring to the boil, then reduce the heat to low, cover loosely and simmer for 50 to
60 minutes. Turn off the heat and let cool in the pan for 10 minutes. Stir in the black
pepper and red pepper flakes if using.
Using the metal blade, pulse the sauce 15 times for a rustic, chunky sauce, or process for
2 minutes for a smooth sauce. The sauce is now ready to use for pasta. If you want a
sauce for pizza, return the sauce to the pan. Simmer, uncovered, for 40 to 50 minutes to
reduce, stirring now and then. Transfer the reduced sauce to a bowl to cool before using
as a pizza topping. The sauce freezes well.
Nutritional information per half-cup, tomato sauce:
Calories 50 (15 % from fat) • carb. 8g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 482mg • calc. 31mg • fiber 1g
Nutritional information per quarter-cup, reduced for pizza sauce:
Calories 25 (15% from fat) • carb. 4g • pro. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 241mg • calc. 16mg • fiber 1g
Roasted Red Pepper Sauce
A simple, flavorful, and healthy sauce to complement
chicken, seafood, and vegetables.
Makes 1¾ cup
cooking spray
4
3
1
large red peppers, about 2-2½ pounds
garlic cloves
medium onion, cut evenly into eight pieces
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34
1
teaspoon extra virgin olive oil
cup dry white wine
¼
½
¼
¼
¼
cup low-sodium chicken broth
teaspoon kosher salt
teaspoon freshly ground black pepper
teaspoon fresh lemon juice
Preheat oven to 400°F.
Coat a baking sheet lightly with cooking spray and place red peppers on sheet.
Roast peppers in the oven for about 1 hour, turning the peppers halfway through the
roasting time. The skins of the peppers should be evenly browned.
Place peppers in a bowl and cover the bowl tightly with plastic wrap. Reserve to cool, at
least one hour.
Once peppers are completely cool, remove and discard all skins and seeds. Roughly
chop the peppers.
Once peppers are chopped, insert the metal blade to the food processor. With the
machine running, drop the garlic through the feed tube to finely chop. Add the onions to
the work bowl and pulse to evenly chop, about 10 pulses.
Place a sauté pan over medium heat and add the olive oil. When the olive oil is hot, add
the chopped onions and garlic. Sweat vegetables until they are soft, about 5 minutes. Stir
in the chopped peppers until heated through. Add the wine and bring to a simmer and
reduce by half. Add the chicken broth, salt and pepper. Allow sauce to simmer for about
5 minutes. Transfer contents of pan to work bowl. Process until sauce is homogenous.
Remove sauce from work bowl and add the lemon juice. Taste and adjust seasoning if
necessary.
Nutritional information per tablespoon:
Calories 12 (17% from fat) • carb. 2g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 35mg • calc. 3mg • fiber 1g
Chocolate Sauce with Variations
This Cuisinart version replaces cream with skim milk, cutting the fat nearly in half.
Makes 1½ cups
6
ounces good quality bittersweet or semisweet chocolate
(Lindt, Callebaut, Ghirardelli), broken into 1-inch pieces
4
ounces good quality milk chocolate
(Lindt, Callebaut, Ghirardelli), broken into 1-inch pieces
2
tablespoons superfine or bar sugar (optional)
cup skim milk, heated until it is just bubbling around the edges
teaspoon pure vanilla extract
½
1
Insert the metal blade. Add the chocolates to the work bowl. Using long pulses, pulse
about 15 to 20 times. If using sugar, add and process for 10 seconds. With the machine
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running, pour the hot milk slowly and carefully down the feed tube, process until the
chocolate is melted and smooth, 1 minute. Add the vanilla, process to combine, 10
seconds.
Nutritional information per tablespoon:
Calories 62 (57% from fat) • carb. 7g • pro. 1g • fat 5g • sat. fat 2g
• chol. 1mg • sod. 6mg • calc. 15mg • fiber 1g
Amaretto Almond Chocolate Sauce: Before making the chocolate sauce, use the pulse
to chop ¼ cup of toasted slivered almonds, remove and reserve. Make the sauce as per
instructions, but omit the vanilla, and add 1 tablespoon amaretto and the chopped
toasted almonds.
Mocha Latte Sauce: Make the chocolate sauce as per instructions, adding 1½ table-
spoons instant espresso and increasing the superfine sugar by ½ tablespoon. Along with
the vanilla, add 1 tablespoon Kahlúa and 1 tablespoon heavy cream.
Chocolate Mint Sauce: Make the chocolate sauce as per instructions, omitting the
vanilla and adding 1 tablespoons peppermint schnapps or 2 teaspoons peppermint
extract.
Asian Slaw with Peanut Dressing
Add cooked pasta and turn this salad into a meal.
Makes 8 servings, one cup each
Dressing:
½
2
cup toasted unsalted peanuts
garlic cloves
6
slices of fresh ginger, peeled, each about the size of a quarter
tablespoons natural style peanut butter
cup plus 1 tablespoon rice vinegar
tablespoon granulated sugar
4
¹⁄
³
1
2
tablespoons + 1 teaspoon hoisin sauce
teaspoons sesame oil
2
2
teaspoons low-sodium tamari or soy sauce
tablespoons vegetable oil
2½
Salad:
4
4
1
3
ounces red radishes, washed, ends cut flat
ounces carrots, peeled and trimmed to fit the feed tube horizontally
broccoli spear, washed, flowerets trimmed and reserved, stem peeled
green onions, trimmed, cut into 4-inch lengths,
including tasty green tops
1
red bell pepper, stemmed, seeded and cut into 1½ x 3-inch pieces
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1
8
6
yellow bell pepper, stemmed, seeded and cut into 1½ x 3-inch pieces
ounces Napa cabbage, washed and cut into 3-inch lengths
ounces bok choy, washed and cut into 3-inch lengths
(include leaves if pretty and tender)
4
ounces snow peas, trimmed
Insert the metal blade. Pulse to chop the peanuts, about 10 times. Remove and reserve.
With the machine running, drop the garlic and ginger down the feed tube to chop. Scrape
the work bowl; process 5 seconds longer. Add the peanut butter, rice vinegar, sugar,
hoisin sauce, sesame oil, and tamari. Process until smooth, about 10 seconds. Scrape
the work bowl. With the machine running, add the oil in a steady stream through the small
feed tube. Process until emulsified, about 10 to 15 seconds. Remove and reserve. The
dressing may be made up to several days ahead. Cover well and refrigerate. Allow to sit
for 30 minutes at room temperature before using.
Clean the work bowl. Insert the shredding disc. Arrange the radishes in the large feed
tube, cut side down, and shred. Arrange the carrots horizontally in the large feed tube
and shred. Insert the trimmed and broccoli stem in the small feed tube and shred.
Transfer the shredded vegetables to a large bowl.
Insert the slicing disc. Arrange the green onions in the small feed tube and slice. Arrange
the peppers in the large feed tube, cut side down and slice. Arrange the Napa cabbage in
the feed tube, cut side down and slice. Arrange the bok choy in the feed tube and slice.
Transfer the sliced vegetables to the bowl with the other vegetables. Add the snow peas
and toss the vegetables to combine. Pour the dressing over the vegetables and toss to
coat well. Transfer to a serving bowl and garnish with the reserved chopped peanuts.
Note: You may turn this into an Asian pasta salad by doubling the dressing ingredients
and adding cooked pasta (8 ounces dry, cooked according to package directions).
Nutritional information per serving:
Calories 201 (59% from fat) • carb. 16g • pro. 7g • fat 14g • sat. fat 2g
• chol. 0mg • sod. 172mg • calc. 76mg • fiber 4g
Shredded Carrot Salad with
Honey-Ginger Dressing
Healthy, nutritious and delicious.
Makes 12 one-half-cup servings, ½ cup each
2
⁄
cup walnut halves, shells removed
pounds carrots, peeled, cut into 2-inch pieces
ounce fresh gingerroot, peeled, cut into ½-inch pieces
cup plain nonfat yogurt, drained*
cup fresh mint leaves
³
1½
¾
1
¹⁄
³
1½
tablespoons honey
2
⁄
cup golden raisins
³
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Preheat oven to 350°F. Place walnut halves in a baking pan and toast until golden brown
and fragrant, about 8 to 10 minutes. Allow to cool slightly. Insert metal blade in food
processor and pulse to chop nuts coarsely, about 5 to 6 times. Reserve.
Insert shredding disc. Place carrots in large feed tube horizontally and shred. Transfer to
a large mixing bowl. Insert metal blade. Process gingerroot until finely chopped, about 5
to 10 seconds. Scrape bowl. Add yogurt, mint and honey. Process to combine, about 10
seconds. Scrape work bowl and process an additional 5 seconds. Add to shredded
carrots and combine. Add raisins and gently mix. Serve chilled on a bed of lettuce.
*To drain yogurt: Line a sieve with a double layer of cheesecloth or a paper coffee filter
and set over a bowl. Place yogurt in sieve, cover and refrigerate at least 8 hours or
overnight. You may need to drain water from bowl occasionally. Refrigerate thickened
yogurt in an airtight container for up to one week.
Nutritional information per serving:
Calories 76 (13% from fat) • carb. 16g • pro. 2g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 51mg • calc. 56mg • fiber 2g
Capered Tuna Spread
Use for sandwiches, or as an hors d’oeuvre spread served with crusty bread, chopped
imported olives and sun-dried tomatoes.
Makes 1 cup / 2 to 4 servings
2
tablespoons loosely packed fresh flat parsley leaves
4-inch rib of celery, cut into ½-inch pieces
ounce shallots
1
1
½
2
tablespoon drained capers, rinsed and drained again
teaspoons Dijon-style mustard (regular or grainy)
can (6 ounces) water-packed white albacore tuna, well drained
tablespoons mayonnaise
1
3
¼
teaspoon freshly ground black pepper
Insert the metal blade, put the parsley in the work bowl and pulse to chop, about 5 times.
Add the celery to the work bowl, rough chop using the pulse, about 5 times. With the
machine running, drop the shallots through the feed tube, process 5 seconds to chop.
Add the capers and mustard, pulsing to chop finely, about 10 times. Add the tuna; pulse
to chop, about 10 times. Add the mayonnaise and black pepper. Use the pulse to
combine, about 5 times, do not over process. Transfer to a bowl, cover and chill for 30
minutes before serving to allow the flavors to develop. Taste and adjust seasonings as
necessary. (Note: capers can be quite salty, so there is no additional salt in this recipe. If
your palate dictates more salt, add kosher or sea salt to taste.)
Nutritional information per serving (based on 4 servings):
Calories 130 (62% from fat) • carb. 2g • pro. 10g • fat 9g • sat. fat 2g
• chol. 26mg • sod. 349mg • calc. 11mg • fiber 0g
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Lemony Honey Dijon Vinaigrette
Try this dressing on a salad with sliced grilled chicken.
Makes 1½ cups
2
strips lemon peel, each 2 inches x ½ inch
teaspoon kosher or sea salt
¾
2
shallots, ½ ounce each
3
tablespoons fresh lemon juice
tablespoons white wine vinegar
tablespoons honey
2
2
2
teaspoons Dijon-style mustard
teaspoon freshly ground black pepper
tablespoons vegetable oil
½
3
½
cup plus 2 tablespoons extra virgin olive oil
Insert the metal blade. Chop the lemon zest with the salt using the pulse, 20 to 30 times.
With the machine running, drop the shallots down the small feed tube; process for 5
seconds to chop. Add the lemon juice, wine vinegar, honey, mustard, and black pepper
to the work bowl; process for 5 seconds to blend. Combine the oils. With the machine
running, pour the oils into the small pusher and allow to drip through the hole in a small
steady stream. Transfer to a jar and allow to sit for at least 30 minutes before using, to
allow the flavors to blend. May be kept up to 2 weeks in the refrigerator. Allow the
dressing to come to room temperature before using. Process again, using the metal
blade, if the dressing has separated.
*Remove the peel from the lemon with a vegetable peeler, then take a sharp paring knife
and carefully scrape away the bitter white pith from the underside of the peel.
Nutritional information per tablespoon:
Calories 72 (89% from fat) • carb. 2g • pro. 0g • fat 7g • sat. fat 1g
• chol. 0mg • sod. 83mg • calc. 1mg • fiber 0g
Creamy Chèvre and Peppercorn Dressing
Creamy and tangy, perfect for crispy romaine.
Makes 1¾ cups (28 tablespoons)
1½
1
ounces shallots
tablespoon plus 1 teaspoon drained green peppercorns,
rinsed and drained again
6
ounces chèvre
1
⁄
cup lowfat sour cream
tablespoons fresh lemon juice
tablespoons white wine vinegar
tablespoons water
³
1½
1½
1½
1
⁄
cup extra virgin olive oil
³
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Insert the metal blade. With the machine running, drop the shallots down the small feed
tube; process 5 seconds to chop. Add the drained green peppercorns, chop 10 seconds.
Remove and reserve. Process the chèvre, sour cream, lemon juice, white wine vinegar
and water, until smooth, 30 seconds. Scrape the work bowl. Return the shallot and
peppercorn mixture to the work bowl, add the salt. With the machine running, add the
olive oil through the hole in the small pusher, processing until completely incorporated
and emulsified. Let sit for 30 minutes before using, to allow the flavors to blend. The
dressing will keep for a week in the refrigerator.
Nutritional information per tablespoon:
Calories 48 (76% from fat) • carb. 2g • pro. 1g • fat 4g • sat. fat 1g
• chol. 4mg • sod. 37mg • calc. 15mg • fiber 0g
Herbed Balsamic Vinaigrette
Drizzle over sliced summer tomatoes for a quick and easy salad.
Makes about 1 cup
1
large garlic clove
¼
1
cup fresh flat parsley leaves
tablespoons dried basil
1
teaspoon dried oregano
½
½
2
teaspoon kosher or sea salt
teaspoon freshly ground black pepper
teaspoons Dijon-style mustard
tablespoons balsamic vinegar
cup extra virgin olive oil
6
2
⁄
³
Insert the metal blade. With the machine running, drop the garlic down the small feed
tube, process 5 seconds to chop. Add the fresh parsley, dried basil and oregano, salt,
pepper, mustard and vinegar, processing 10 seconds to blend. With the machine running,
add the olive oil one third cup at a time through the hole in the small feed tube pusher.
Process 1 minute longer until totally emulsified.
Adjust seasonings to taste. Allow the dressing to rest for 30 minutes before using to allow
the flavors to blend. Refrigerate unused portions, bring to room temperature (30 minutes)
before using and reprocess to emulsify using the metal blade if necessary.
Nutritional information per tablespoon:
Calories 86 (94% from fat) • carb. 1g • pro. 0g • fat 9g • sat. fat 1g
• chol. 0mg • sod. 89mg • calc. 8mg • fiber 0g
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Breads
Challah Braid
If you have leftovers, our Challah Braid slices make the best French toast.
Makes 18 servings (1½-pound loaf)
3
tablespoons granulated sugar, divided
package active dry yeast
cup warm water (105-115°F)
cups unbleached, all-purpose flour
teaspoons table salt
1
¼
3¼
1½
½
cup cold water
1
⁄
cup unsalted butter, melted
large egg
³
1
egg glaze (1 large egg and 1 tablespoon water)
vegetable oil cooking spray
In a 2-cup liquid measure, dissolve 2 teaspoons sugar and yeast in warm water. Let stand
until foamy, about 5 minutes.
Insert the dough blade in the work bowl and add flour, remaining sugar and salt. Pulse to
combine, about 2 to 3 times.
Add cold water, melted butter and egg to yeast mixture. With machine running, add liquid
through small feed tube in a steady stream as fast as the flour absorbs it. Once dough
forms a ball continue processing for 45 seconds to knead dough. Place dough in a
floured plastic food storage bag and seal. Let rise in a warm place until doubled in size,
about 1 to 1½ hours.
Place dough on a lightly floured surface and punch down. Divide dough into 3 equal
pieces. Use your hands to roll each piece into a cylinder about 1½ x 14 inches. Place the
cylinders side by side on a baking sheet coated with vegetable oil cooking spray. Braid
loosely from one end. Gently pull and taper each end to a point, then pinch and tuck
under loaf. Cover with plastic wrap coated with vegetable oil cooking spray and let rise
until doubled in size, about 45 minutes. Preheat oven to 375°F for 15 minutes before
baking.
Prepare egg glaze by combining egg with water; brush over braid. Bake in lower third of
preheated oven for 20 minutes. Lower temperature to 350°F and bake until loaf is
browned and sounds hollow when tapped, about 10 minutes. Cool on wire rack.
Nutritional information serving:
Calories 119 (29% from fat) • carb. 18g • pro. 3g • fat 4g • sat. fat 2g
• chol. 32mg • sod. 202mg • calc. 4mg • fiber 0g
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Pecan Sticky Buns
Our Pecan Sticky Buns are so good it’s hard to eat just one.
Makes 9 servings
Sweet Dough:
1
package active dry yeast
cup granulated sugar, divided
cup warm water (105-115°F)
cups unbleached, all-purpose flour
cup unsalted butter, in 1-inch pieces
teaspoon table salt
¼
¼
2½
¼
½
1
⁄
cup nonfat milk
³
1
large egg
Topping:
½
¼
½
1
cup pecans
cup granulated sugar
teaspoon ground cinnamon
tablespoon unsalted butter, softened
cup raisins
1
⁄
³
¼
cup unsalted butter, melted
cup firmly packed light brown sugar
vegetable oil cooking spray
1
⁄
³
To make dough:
In a 2-cup liquid measure dissolve yeast and 1 teaspoon sugar in warm water. Let sit until
foamy, about 5 minutes. Place flour, butter, remaining sugar, and salt in the work bowl
fitted with the dough blade. Process to combine, about 20 seconds. Stir milk and egg
into yeast mixture. With motor running, pour liquid mixture through the small feed tube as
fast as the flour absorbs it. Process until dough cleans the sides of the work bowl, then
process for 45 seconds to knead dough. Transfer to a plastic food storage bag and seal
top. Let rise in a warm place until doubled in size, about 1½ hours.
To make topping / assemble buns:
Insert metal blade in work bowl and pulse to coarsely chop pecans, about 5 to 6 times.
Reserve. Combine sugar and cinnamon; reserve. Transfer dough to a lightly floured
surface and punch dough down. Roll each half into a 9 x 9-inch square. Spread with
softened butter, sprinkle with cinnamon/sugar mixture and top with raisins. Roll dough up
tightly and pinch seam to seal. Using a sharp knife cut into 9 slices (about 1-inch thick).
Pour melted butter into a 9 x 9-inch baking pan. Sprinkle brown sugar and reserved
pecans over butter. Place buns, cut side up, in pan. Cover with plastic wrap coated with
vegetable oil cooking spray and let rise in a warm place for 40 minutes. Preheat oven to
375°F for 15 minutes before baking.
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Bake in preheated oven until tops are well browned, about 30 minutes. Remove from
oven and invert pan immediately onto serving plate, allowing sugar mixture to drip onto
buns. Scrape any remaining sugar/nut mixture onto buns and serve warm.
Nutritional information per sticky bun:
Calories 553 (39% from fat) • carb. 49g • pro. 5g • fat 16g • sat. fat 8g
• chol. 54mg • sod. 143mg • calc. 23mg • fiber 2g
Sesame Dinner Rolls
Fresh from the oven, warm rolls make any dinner extra special.
Makes 16 rolls
½
1
cup plus 2 tablespoons evaporated nonfat milk
package active dry yeast
tablespoons sugar
1½
1
large egg, beaten
2¾
6
cups unbleached, all-purpose flour
tablespoons unsalted butter, in 1-inch pieces
teaspoon table salt
1
vegetable oil cooking spray
large egg
1
1
1
teaspoon water
teaspoon sesame seeds
In a small saucepan over medium heat, warm milk to 110-115°F. Remove from heat. Add
yeast and sugar; stir to dissolve and let sit until foamy, about 5 minutes. Add beaten egg;
stir gently to combine. Transfer to a 2-cup liquid measure and reserve.
Use dough blade to process flour, butter and salt until combined, about 15 to 20 sec-
onds. With machine running, add yeast mixture through the small feed tube in a steady
stream as fast as the flour absorbs it. After the dough forms a ball, process 45 to 50
seconds to knead. Place in a large plastic food storage bag and seal top. Let rise until
doubled in size, about 1 to 1½ hours.
Lightly coat an 8-inch round baking pan with vegetable oil cooking spray. Place dough on
a lightly floured surface and punch down. Divide dough into 16 equal pieces and shape
each piece into a ball. Place balls in the pan so they are just touching each other. Cover
with plastic wrap coated with vegetable oil cooking spray and let rise 1 hour. Preheat
oven to 350°F for 15 minutes before baking.
Combine egg and water. Brush over rolls and sprinkle with sesame seeds. Bake in
preheated oven until golden, about 35 to 40 minutes. Cool on wire rack.
Nutritional information per roll:
Calories 130 (33% from fat) • carb. 18g • pro. 4g • fat 5g • sat. fat 3g
• chol. 38mg • sod. 166mg • calc. 33mg • fiber 0g
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43
Cheese Bread
This bread is excellent to serve with a hearty soup or for making sandwiches.
Makes 12 servings (one 1½-pound loaf)
1
package active dry yeast
1
teaspoon granulated sugar
cup warm water (105-115°F.)
ounces extra-sharp Cheddar
cups unbleached, all-purpose flour
tablespoons unsalted butter, in 1-inch pieces
teaspoon table salt
¼
3
3
2
1
¾
cup nonfat milk
vegetable oil cooking spray
In a 2-cup liquid measure dissolve yeast and sugar in warm water. Let stand until foamy,
about 5 minutes.
Insert medium shredding disc and shred cheese using light pressure. Leave in work bowl.
Remove shredding disc and insert dough blade. Add flour, butter and salt; process to
combine, about 20 seconds. Add milk to yeast mixture. With machine running, pour milk
mixture through small feed tube as fast as the flour absorbs it and process until dough
cleans the sides of the work bowl. Then process for 45 seconds to knead dough. Place
dough in a lightly floured plastic food storage bag and seal top. Let rise in a warm place
until doubled in size, about 1 to 1½ hours.
Spray one 8 x 4-inch loaf pan with vegetable oil cooking spray. Place dough on a lightly
floured surface and punch down. Roll dough into an 8 x 4-inch rectangle. Beginning with
a short end, roll up the dough jelly-roll fashion. Pinch the seam and ends tightly to seal.
Place in greased loaf pans and cover with plastic wrap coated with vegetable oil cooking
spray. Let rise for 45 minutes. Preheat oven to 375°F for 15 minutes before baking.
Bake until top is well browned and loaf sounds hollow when tapped, about 35 to 40
minutes. Remove from pan and cool on wire rack.
Nutritional information per serving:
Calories 155 (26% from fat) • carb. 23g • pro. 5g • fat 4g • sat. fat 3g
• chol. 13mg • sod. 248mg • calc. 69mg • fiber 1g
Stollen
Our version of this traditional German Christmas bread is full of raisins and almonds,
but low in fat.
Makes 12 servings (one loaf, about 1¼ pounds)
Dough:
1
3
3
1
package active dry yeast
tablespoons granulated sugar, divided
tablespoons warm water (105-115°F.)
strip lemon zest
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44
2
cups unbleached, all-purpose flour
tablespoons unsalted butter, in 1-inch pieces
teaspoon ground nutmeg
3
½
½
teaspoon table salt
1
⁄
1
⁄
1
⁄
cup raisins
³
cup slivered almonds, divided (also used in filling)
cup plus 1 tablespoon nonfat milk
large egg
³
³
1
Filling:
11⁄
tablespoons granulated sugar
teaspoon ground cinnamon
tablespoons unsalted butter, melted
vegetable oil cooking spray
³
¼
11⁄
³
Glaze:
2
⁄
cup powdered sugar
tablespoon water
³
1
In a 2-cup liquid measure dissolve yeast and 1 teaspoon of sugar in warm water. Let sit
until foamy, about 5 minutes.
Using metal blade, process zest and remaining sugar, about 45 seconds. Scrape work
bowl and insert dough blade. Add flour, butter, nutmeg and salt to work bowl. Process for
20 seconds to combine. Add raisins and 3 tablespoons almonds; pulse to combine,
about 3 to 4 times.
Add milk and egg to yeast mixture. With motor running, add liquid through small feed
tube as fast as flour will absorb it, then process for 40 seconds to knead dough. Dough
will be sticky and will not clean the sides of the work bowl or form a ball. Transfer dough
to a large plastic food storage bag and seal the top. Let rise in a warm place until
doubled in size, about 1 hour. Meanwhile, use metal blade to process remaining almonds,
sugar and cinnamon until coarsely chopped, about 5 times. Reserve.
Place dough on a lightly floured surface and punch dough down. Roll dough into a 10 x
13-inch rectangle. Brush dough with half of melted butter and sprinkle with reserved
almond/sugar mixture. Fold the two long sides of dough in towards the middle, overlap-
ping slightly. Place on baking sheet coated with vegetable oil cooking spray and brush
with remaining melted butter. Cover and let rise 45 minutes. Preheat oven to 375°F for 15
minutes before baking.
Bake until browned, about 20 to 25 minutes. Cool on wire rack. Meanwhile, use the metal
blade to combine powdered sugar and water until smooth, about 15 to 20 seconds.
Drizzle over stollen and serve warm.
Nutritional information per serving:
Calories 142 (31% from fat) • carb. 29g • pro. 4g • fat 7g • sat. fat 3g
• chol. 29mg • sod. 109mg • calc. 26mg • fiber 1g
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Classic Cuisinart White Bread
Spoil your family with homemade bread.
Makes 16 servings (2 loaves, 1 pound each)
1
2
¹⁄
4
3
package active dry yeast
teaspoons granulated sugar
cup warm water (105-115°F)
cups unbleached, all-purpose flour
tablespoons unsalted butter, in 1-inch pieces
teaspoons table salt
³
1½
1
cup cold water
vegetable oil cooking spray
In a 2-cup liquid measure dissolve yeast and sugar in warm water. Let sit until foamy,
about 5 minutes.
Insert dough blade. Process flour, butter and salt until combined, about 10 to 15 sec-
onds. Add cold water to yeast mixture. With machine running, add liquid through small
feed tube as fast as flour absorbs it. Once dough cleans the sides of the work bowl and
forms a ball, process for 45 seconds to knead dough. Place dough in a lightly floured
plastic food storage bag and seal the top. Allow to sit in a warm place until doubled in
size, about 1 to 1½ hours.
Spray two 8 x 4-inch loaf pans with vegetable oil cooking spray. Place dough on a lightly
floured surface and punch down. Divide dough in half and roll each half into a 8 x 4-inch
rectangle. Beginning with a short end, roll up the dough jelly-roll fashion. Pinch the seam
and ends tightly to seal. Place in greased loaf pans and cover with plastic wrap coated
with vegetable oil cooking spray. Let rise until dough is just above the tops of the pans,
about 45 minutes to 1 hour. Preheat oven to 400°F for 15 minutes before baking.
Bake until tops are browned and loaf sounds hollow when tapped, about 30 to 35
minutes. Remove from pans and cool on wire rack.
Nutritional information per serving:
Calories 136 (16% from fat) • carb. 25g • pro. 3g • fat 2g • sat. fat 1g
• chol. 6mg • sod. 219mg • calc. 80mg • fiber 1g
Classic Cuisinart Wheat Bread
The nutty flavor of whole wheat makes this bread a favorite.
Makes 16 servings (2 loaves, 1 pound each)
1
1
¹⁄
2
2
package active dry yeast
tablespoon granulated sugar
cup warm water (105-115°F)
cups unbleached, all-purpose flour
cups whole-wheat flour
³
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46
3
tablespoons unsalted butter, in 1-inch pieces
teaspoons table salt
1½
1
cup cold water
vegetable oil cooking spray
In a 2-cup liquid measure dissolve yeast and sugar in warm water. Let sit until foamy,
about 5 minutes.
Insert dough blade. Process flours, butter and salt until combined, about 10 to 15
seconds. Add cold water to yeast mixture. With machine running, add liquid through
small feed tube as fast as flour absorbs it. Once dough cleans the sides of the work bowl
and forms a ball, process for 45 seconds to knead dough. Place dough in a lightly floured
plastic food storage bag and seal the top. Allow to sit in a warm place until doubled in
size, about 1 to 1½ hours.
Spray two 8 x 4-inch loaf pans with vegetable oil cooking spray. Place dough on a lightly
floured surface and punch down. Divide dough in half and roll each half into a 8 x 4-inch
rectangle. Beginning with a short end, roll up the dough jelly-roll fashion. Pinch the seam
and ends tightly to seal. Place in greased loaf pans and cover with plastic wrap coated
with vegetable oil cooking spray. Let rise until dough is just above the tops of the pans,
about 45 minutes to 1 hour. Preheat oven to 400°F for 15 minutes before baking.
Bake until tops are browned and loaf sounds hollow when tapped, about 30 to 35
minutes. Remove from pans and cool on wire rack.
Nutritional information per serving:
Calories 134 (17% from fat) • carb. 25g • pro. 4g • fat 3g • sat. fat 1g
• chol. 6mg • sod. 220mg • calc. 45mg • fiber 2g
Pizza Dough
Once you see how simple Cuisinart pizzas are to make,
you will never order one to be delivered again.
Makes ¾ pound dough (enough for two 9-inch crusts or one 14-inch crust)
1
1
package active dry yeast
teaspoon granulated sugar
cup warm water (105-115°F)
cups unbleached, all-purpose flour
teaspoon table salt
2
⁄
³
12⁄
¾
¾
³
teaspoon extra virgin olive oil
In a 2-cup liquid measure, 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 and salt. Add cold
water to yeast mixture.
With machine running, pour liquid through small 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 dough evenly with olive oil;
transfer to a plastic food storage bag and seal the top. Let rise in a warm place for about
45 minutes.
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Place dough on a lightly floured surface and punch down. Roll into desired crust sizes
and place on baking pans lightly sprayed with vegetable oil cooking spray. Follow pizza
recipe.
Nutritional information per serving (12 servings):
Calories 69 (6% from fat) • carb. 14g • pro. 2g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 202mg • calc. 44mg • fiber 1g
Cranberry–Orange Bread
Apples make this bread very moist – for a breakfast treat, slice and toast.
Makes 1 loaf (14 servings)
nonstick oil cooking spray
1¼
1½
¼
cups unbleached, all-purpose flour
teaspoons baking powder
teaspoon table salt
¾
cup pecan halves, shelled
3
strips orange zest
2
⁄
cup granulated sugar
³
1
small apple (about 5 ounces total), peeled, cored, cut into 1-inch pieces
large egg
1
½
¼
3
teaspoon pure vanilla extract
cup unsalted butter, melted
tablespoons buttermilk
¹⁄
³
cup plus 1 tablespoon dried cranberries
Preheat oven to 350°F. Lightly spray an 8 x 4-inch loaf pan with vegetable oil cooking
spray. In a small bowl combine flour, baking powder and salt. Reserve. Insert metal blade
and pulse to chop pecans coarsely, about 6 times. Reserve.
Process orange zest and sugar until zest is finely chopped, about 45 seconds. Add apple,
egg and vanilla; process until combined, about 15 to 20 seconds. With machine running
add butter and buttermilk through the small feed tube. Process until combined, about 10
to 15 seconds. Add cranberries, pecans and dry ingredients. Pulse until flour is just mixed
in, about 5 to 6 times. Do not overprocess.
Transfer batter to prepared pan. Bake until golden brown and a toothpick inserted in the
center comes out clean, about 55 to 60 minutes. Cool in pan on a wire rack. Remove
from pan and cool completely. For best results, wrap in plastic wrap and allow to rest for
24 hours before slicing.
Nutritional information per serving:
Calories 169 (42% from fat) • carb. 23g • pro. 2g • fat 8g • sat. fat 3g
• chol. 24mg • sod. 81mg • calc. 13mg • fiber 1g
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48
Lowfat Banana Nut Bread
Wrap and freeze individual slices for a healthy lunchbox snack.
Makes 1 loaf (12 servings)
nonstick cooking spray
1
cup unbleached, all-purpose flour
tablespoons walnut halves, shelled
teaspoon baking powder
3
½
½
¼
1
teaspoon baking soda
teaspoon table salt
ripe banana (about 5½ ounces), peeled, cut into 1-inch pieces
large egg
1
1
large egg white
½
¼
2
cup granulated sugar
cup plain nonfat yogurt
tablespoons unsalted butter, in 1-inch pieces
teaspoon pure vanilla extract
1
Preheat oven to 350°F. Lightly coat an 8 x 4-inch loaf pan with nonstick cooking spray.
Insert metal blade. Pulse to combine flour, nuts, baking powder, baking soda and salt,
about 5 times. Reserve.
Process banana until puréed, about 30 seconds. Scrape work bowl and process an
additional 10 seconds. Add egg, egg white, sugar, yogurt, butter and vanilla extract.
Process until well combined, about 10 to 15 seconds. Add dry ingredients. Pulse until
flour is just mixed in, about 5 to 6 times.
Pour into prepared pan. Bake until golden brown and a toothpick inserted in the center
comes out clean, about 50 minutes. Cool in pan on a wire rack for 20 minutes. Remove
from pan and cool completely on wire rack.
Nutritional information per serving:
Calories 109 (22% from fat) • carb. 19g • pro. 2g • fat 3g • sat. fat 1g
• chol. 23mg • sod. 135mg • calc. 39mg • fiber 1g
Variation: For muffins, lightly spray 12 standard (½-cup) muffin cups with nonstick
cooking spray. Divide the batter evenly among the 12 cups. Bake at 350ºF for 16 to 20
minutes. For variety, add ¼ cup chocolate chips when pulsing in the flour mixture.
Carrot-Raisin Muffins
Moist and tasty breakfast treats, these muffins freeze well.
Makes 12 muffins
1½
1
cups unbleached, all-purpose flour
cup bran flakes cereal
1
tablespoon baking powder
½
teaspoon ground cinnamon
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49
¼
1
teaspoon table salt
medium carrot (about 3 ounces), peeled, cut to fit feed tube vertically
¹⁄
³
3
cup walnut halves, shells removed
strips orange zest
2
⁄
cup firmly packed dark brown sugar
cup fat-free milk
³
¾
1
large egg
¼
½
cup vegetable oil
cup raisins
Line 12 standard muffin cups with paper liners. Preheat oven to 375°F. In a small bowl
combine flour, bran flakes, baking powder, cinnamon and salt; reserve.
Insert the medium shredding disc. Stand carrots upright in the feed tube and shred using
medium pressure; reserve. Insert metal blade and pulse to coarsely chop walnuts, about
7 to 8 times. Reserve. Add orange zest and brown sugar; process until combined, about
20 to 30 seconds. Scrape bowl. Add milk, egg and oil. Process until combined, about 5
to 10 seconds. Add raisins, walnuts, carrots and dry ingredients. Pulse until flour is just
mixed in, about 5 times.
Fill muffin cups ¾ full with batter. Bake until light golden brown on top and a toothpick
inserted in the center comes out clean, about 20 to 25 minutes. Remove from pan and
cool on wire rack.
Nutritional information per muffin:
Calories 205 (32% from fat) • carb. 32g • pro. 4g • fat 7g • sat. fat 1g
• chol. 18mg • sod. 213mg • calc. 92mg • fiber 2g
Mocha-Pecan Coffee Cake
This do-ahead coffee cake will be a favorite for brunch.
Makes 16 servings
nonstick cooking spray
½
cup pecan halves
¹⁄
³
3
cup semisweet chocolate chips
tablespoons firmly packed light brown sugar
teaspoon instant coffee granules
cups unbleached, all-purpose flour
teaspoons baking powder
¾
1½
1½
¼
teaspoon table salt
1¹⁄
³
cups granulated sugar
¾
cup unsalted butter, in 1-inch pieces
large egg
1
¾
¾
teaspoon pure vanilla extract
cup plus 2 tablespoons lowfat sour cream
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Preheat oven to 350°F. Lightly coat an 8-inch square baking pan with vegetable oil
cooking spray. Insert metal blade in work bowl. Process pecans, chocolate chips, brown
sugar and coffee granules until coarsely chopped, about 10 seconds. Reserve and wipe
work bowl clean.
Combine flour, baking powder and salt in a small bowl; reserve. Process sugar and butter
until creamy, about 20 seconds. Scrape work bowl and process an additional 15 to 20
seconds. Add egg and vanilla; process until smooth, about 30 seconds. Add sour cream;
process until well combined, about 10 seconds. Scrape work bowl. Add reserved dry
ingredients. Pulse until just incorporated, about 10 times.
Layer half of the batter, two-thirds of the topping, the remaining batter and remaining
topping in prepared pan. Gently swirl with a knife to combine batter and topping. Bake
until golden brown and a toothpick inserted in the center comes out clean, about 55 to 65
minutes. Cool in pan on a wire rack for 20 to 30 minutes. Remove from pan and cool
completely. For best results, wrap in plastic wrap and allow to rest for 24 hours before
slicing.
Nutritional information per serving:
Calories 256 (45% from fat) • carb. 33g • pro. 2g • fat 13g • sat. fat 7g
• chol. 38mg • sod. 77mg • calc. 60mg • fiber 1g
Jalapeño Cornbread
Serve warm from the oven with Cilantro Lime Butter (recipe follows)
Makes 9 servings
nonstick cooking spray
1
cup yellow cornmeal
¾
2½
½
¼
1
cup unbleached, all-purpose flour
teaspoons baking powder
teaspoon granulated sugar
teaspoon table salt
small jalapeño pepper, seeded, cut into ½-inch pieces
cup nonfat milk
1
1
large egg
1
tablespoon unsalted butter, melted
Preheat oven to 400°F. Lightly coat an 8 x 8-inch baking pan with nonstick cooking spray.
In a small bowl combine cornmeal, flour, baking powder, sugar and salt. Reserve.
Insert metal blade. Process jalapeño until finely chopped, about 5 seconds. Scrape bowl.
Add milk, egg and butter; process to combine, about 5 to 10 seconds. Add dry ingredi-
ents. Pulse until flour and cornmeal are just combined, about 6 to 7 times. Pour into
prepared pan and bake until golden and top springs back when touched, about 20
minutes. Cut into squares and serve warm with Cilantro-Lime Butter (recipe follows).
Nutritional information per serving:
Calories 112 (19% from fat) • carb. 19g • pro. 4g • fat 2g • sat. fat 1g
• chol. 27mg • sod. 220mg • calc. 85mg • fiber 2g
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51
Cilantro-Lime Butter
This compound butter is delicious on fresh corn on the cob.
Makes ½ cup
¼
1
cup fresh cilantro, washed and dried
strip lime zest
1
stick (½ cup) unsalted butter, softened
Insert metal blade. Process cilantro and zest until finely chopped, about 20 seconds.
Scrape bowl and process an additional 20 seconds. Add butter; process until smooth
and well blended, about 15 seconds. Scrape bowl and process an additional 10 to 15
seconds.
Nutritional information per teaspoon:
Calories 67 (100% from fat) • carb. 0g • pro. 0g • fat 7g • sat. fat 5g
• chol. 20mg • sod. 0mg • calc. 0mg • fiber 0g
Almond-Pear Bread
Almonds and pears combine to make this rich, moist tea bread.
Makes 12 servings
Paste:
½
cup blanched almonds
¹⁄
³
cup granulated sugar
1
tablespoon plus 1 teaspoon water
teaspoon almond extract
¹⁄8
Bread:
nonstick cooking spray
¹⁄
³
cup sliced almonds
¾
1½
¼
¹⁄8
½
1
cup plus 2 tablespoons unbleached, all-purpose flour
teaspoons baking powder
teaspoon table salt
teaspoon baking soda
pound ripe pears, peeled, cored, cut into 1-inch pieces
large egg
½
¼
cup almond paste
cup unsalted butter, softened, cut into 1-inch pieces
To make paste:
Use metal blade to process blanched almonds and sugar until finely ground, about 60
seconds. With machine running, add water and extract; process until combined, about 45
to 60 seconds longer. Paste can be made ahead and stored in the refrigerator in an
airtight container for up to two weeks.
To make bread:
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Preheat oven to 350°F. Lightly coat one 8 x 4-inch loaf pan with the nonstick cooking
spray. Toast sliced almonds on a baking sheet until lightly browned, about 8 to 10
minutes. In a small bowl combine flour, baking powder, salt and baking soda; reserve.
Insert metal blade and process pears, egg, almond paste and butter until combined,
about 30 seconds. Scrape bowl and process an additional 30 to 45 seconds. Add
toasted almonds and reserved dry ingredients. Pulse to combine, about 6 to 7 times.
Pour into prepared pan and bake until golden brown on top and a toothpick inserted in
the center comes out clean, about 1 hour. Cool on wire rack for 30 to 40 minutes.
Remove from pan and cool completely on wire rack. For best results wrap bread in
plastic wrap and allow to rest for 24 hours before slicing.
Nutritional information per serving:
Calories 165 (40% from fat) • carb. 22g • pro. 4g • fat 8g • sat. fat 1g
• chol. 18mg • sod. 62mg • calc. 62mg • fiber 2g
Popovers with Variations
As this batter bakes, it “pops over” the sides of the baking cups.
Makes 6 popovers
¾
¾
2
cup unbleached, all-purpose flour
cup lowfat milk
large eggs
1
tablespoon unsalted butter, melted
teaspoon sea or table salt
teaspoon freshly ground black pepper
nonstick cooking spray
½
¼
Insert the metal blade. Process the flour, milk, eggs, butter, salt and pepper until smooth,
25 to 30 seconds. Remove to a large measuring cup and allow to rest at room tempera-
ture for 30 to 45 minutes.
Preheat the oven to 450º F. Spray 6 muffin cups (½-cup size) with nonstick cooking spray.
Set aside.
Divide the batter among the prepared muffin tins, filling each one about three-quarters
full. Bake in the preheated hot oven (450º F) for 20 minutes. Do not peek or disturb, or the
popovers might fall. Lower the heat to 375º F, and bake for 20 minutes. Remove from the
pans and serve immediately.
Nutritional information per popover:
Calories 107 (36% from fat) • carb. 13g • pro. 5g • fat 4g • sat. fat 2g
• chol. 79mg • sod. 236mg • calc. 53mg • fiber 0g
Variations:
Pesto: Add 3 tablespoons Pesto, page 32, to the batter with the other ingredients. The
baking time and temperature will remain the same.
Roasted Shallot and Rosemary: Before making the batter, insert the metal blade and
chop 2 tablespoons fresh rosemary leaves using a short, quick pulse, 20 times. Add 2½
ounces of shallots that have been roasted, and process until smooth, 25 to 30 seconds.
Continue with the recipe; the baking time and temperature will remain the same.
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Sides
French Cut Green Beans with Shallots
The time-consuming French cut takes just seconds
with a Cuisinart food processor.
Makes 6 servings
1½
3
pounds fresh green beans, trimmed, cut to fit feed tube horizontally
large shallots, cut into 1-inch pieces
tablespoons olive oil
1½
6
tablespoons water
2¼
¼
teaspoons balsamic vinegar
teaspoon white pepper
¼
teaspoon kosher salt
Insert the slicing disc. Place beans horizontally in large feed tube and process using light
pressure. Remove and reserve.
Insert metal blade. Process shallot until finely chopped, about 5 seconds.
Warm oil in a 3½-quart sauté pan over medium heat. Add chopped shallots and sauté
until soft but not browned, about 2 minutes. Add green beans and sauté for 3 to 4
minutes. Add water and reduce heat to low. Cover pan and cook until crisp tender, about
8 to 10 minutes. Remove from heat and add vinegar. Season with pepper and salt. Serve
warm.
Nutritional information per serving:
Calories 80 (45% from fat) • carb. 9g • pro. 2g • fat 4g • sat. fat 0g
• chol. 0mg • sod. 81mg • calc. 44mg • fiber 4g
Glazed Carrots
A traditional favorite, updated with the zesty flavor of balsamic vinegar.
Makes 6 servings
1½
pounds carrots, peeled, cut to fit feed tube vertically
cup firmly packed light brown sugar
ounce fresh gingerroot, peeled, cut into ½-inch pieces
strips orange zest, bitter white pith removed
tablespoons unsalted butter
1
⁄
³
1
4
1½
1
cup orange juice
1½
tablespoons balsamic vinegar
Insert the slicing disc. Place carrots in feed tube vertically and slice, using medium
pressure. Remove and reserve.
Insert metal blade. Process brown sugar, gingerroot and zest until finely chopped, about
15 seconds.
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Melt butter in a 3¾-quart saucepan over medium heat. Add zest mixture, juice and
vinegar. Bring to a boil and add carrots. Reduce heat to medium-low. Cover and simmer
until carrots are tender and glazed, about 13 to 16 minutes.
Nutritional information per serving:
Calories 144 (17% from fat) • carb. 2g • pro. 1g • fat 3g • sat. fat 2g
• chol. 8mg • sod. 46mg • calc. 49mg • fiber 3g
Potato and Leek Gratin
Leeks grow in very sandy soil, so wash thoroughly to remove all grit before using.
Makes 12 servings
nonstick cooking spray
1
pound leeks, cleaned well, tough outer layer removed,
trimmed to about an inch of green above the white bulb,
cut into 1-inch lengths
2
tablespoons unsalted butter
3
ounces good quality white bread
ounces Reggiano Parmigiano, cut into ½-inch pieces
ounces Gruyère (not processed)
pounds russet or gold potatoes, peeled, cut flat at ends
can (12 ounces) evaporated skimmed milk, not reconstituted
cups lowfat milk
1½
6
2¼
1
1¼
½
¾
¾
1
cup heavy cream
teaspoon ground nutmeg
teaspoon freshly ground black pepper
teaspoon kosher salt
Preheat the oven to 375ºF. Spray a shallow 2½-quart ovenproof casserole dish with
cooking spray. Cut a sheet of aluminum foil large enough to cover the casserole, spray
one side of the foil with cooking spray and set aside.
Insert the metal blade. Place leeks in work bowl and pulse to chop, about 10 pulses. In a
medium skillet, melt 1 tablespoon of the butter. Add the leeks, and cook over low heat for
20 to 25 minutes until they are light caramel in color. Remove from the heat and allow to
cool.
Wipe out work bowl to dry. Add the bread to the work bowl and pulse to achieve coarse
crumbs, about 20 to 25 pulses. With the machine running, drop the remaining butter
down the small feed tube and process until the crumbs are medium and the butter is
evenly distributed, about 30 seconds. Remove and reserve. With the machine running,
drop the Parmesan down the small feed tube and process to chop finely, 10 to 15
seconds; leave in work bowl.
Insert the shredding disc; shred the Gruyère using medium pressure. Add one half cup of
the cheeses to the breadcrumb mixture, reserve. Remove and reserve the remaining
cheeses.
Insert the slicing disc. Use medium pressure to slice the potatoes. Neatly layer 1⁄ of the
3
potato slices in the bottom of the casserole. Top with half of the grated cheeses and half
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of the cooled caramelized leeks. Repeat, ending with a layer of the potatoes.
In a large saucepan, combine the milk, cream, nutmeg, pepper and salt. Stirring, bring
this mixture to a boil. Carefully pour over the layered potatoes, leeks and cheeses. Top
evenly with the buttered crumb and cheese mixture. Loosely cover with the foil and place
in the preheated oven for 1½ hours. Test the potatoes for doneness. Depending on the
type of potato, it may take up to 2 hours until tender. When the potatoes are tender,
remove the foil and bake for 15 to 20 minutes longer, until the topping is light golden and
crispy. Allow the gratin to rest for 15 to 20 minutes before serving.
Nutritional information per serving:
Calories 248 (44% from fat) • carb. 24g • pro. 11g • fat 12g • sat. fat 7g
• chol. 39mg • sod. 396mg • calc. 337mg • fiber 3g
Roasted Garlic and Parmesan
Twice Baked Potatoes
Do these potatoes ahead to serve with grilled filets or London Broil.
Makes 4 servings
6
garlic cloves
extra virgin olive oil
4
large baking potatoes (about 8 ounces each),
washed, pierced with a knife
2
ounces Parmesan, cut into 1-inch pieces
scallions, trimmed, cut into 1-inch pieces
cup evaporated skim milk
2
½
2
tablespoons unsalted butter, cut into 1-inch pieces
teaspoon white pepper
¼
¼
teaspoon kosher salt
Preheat oven to 400°F. Place garlic cloves in a small ovenproof ramekin and drizzle with
olive oil. Cover with aluminum foil. Lightly brush potatoes with olive oil. Place garlic and
potatoes in preheated oven; roast garlic for 30 to 40 minutes and bake potatoes until
fork-tender, about 1 hour. When cool enough to handle, cut off part of top of potato and
scoop out flesh, leaving a ¼-inch thick shell. Reserve flesh and skins.
Insert metal blade. With machine running drop cheese through small feed tube and
process until finely grated, about 30 seconds; reserve. Place scallions in work bowl and
process until finely chopped, about 5 to 10 seconds. Scrape work bowl. Add garlic, milk,
butter, reserved cheese, pepper and salt. Process until combined, about 12 seconds.
Add potato flesh; pulse in very short quick pulses until just combined, about 10 to 12
times. Scrape bowl and pulse in very short quick pulses about 10 more times. Generously
fill skins with potato-garlic mixture. Potatoes may be made ahead to this point and
refrigerated until ready to bake.
Preheat oven to 350°F. Place potatoes in a 9-inch square baking pan and bake, uncov-
ered, until tops are golden brown and potatoes are hot, about 20 to 25 minutes.
Nutritional information per serving:
Calories 322 (28% from fat) • carb. 46g • pro. 12g • fat 10g • sat. fat 6g
• chol. 23mg • sod. 425mg • calc. 309mg • fiber 5g
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56
Entrées
Chili Lime Chicken with
Grilled Pineapple and Zucchini
A wonderful summertime supper for the grill.
Makes 4 entrée servings
2
medium zucchini, about 6 ounces each,
cleaned and trimmed to 4-inch lengths
¼
fresh pineapple peeled and cored, cut to fit the feed tube
zest of 2 limes, bitter white pith removed
garlic clove
1
¼
2
cup fresh cilantro, loosely packed
teaspoons kosher salt
1
jalapeño pepper, about 3 inches in length,
stemmed, halved and seeded
½
2
cup fresh lime juice
tablespoons orange marmalade
teaspoons chili powder
cup extra virgin olive oil
2
¼
4
boneless, skinless chicken breast halves,
pounded to an even thickness, about ½ inch
Insert the slicing disc. Place the zucchini in the feed tube horizontally; use medium
pressure to slice. Remove and reserve. Place the pineapple wedges in the feed tube; use
medium pressure to slice. Remove and reserve.
Insert the metal blade. Use the pulse to chop the lime zest, about 10 times. With the
machine running, drop the garlic down the feed tube to chop, 5 seconds. Add the
cilantro, salt and jalapeño, pulsing to chop, 5 times. Add the lime juice, marmalade, and
chili powder, process to combine, and with the machine running, add the olive oil in a
steady stream, processing until emulsified, about 30 seconds.
Place the chicken in a shallow dish or large sealable plastic bag. Add half the marinade,
turning the chicken thoroughly to coat. Allow to marinate for at least 30 minutes, but no
longer than an hour. Add half the remaining marinade to the zucchini, and the remaining
marinade to the pineapple, toss each gently to coat.
Preheat an indoor or outdoor grill. When hot, grill the chicken, about 5 to 6 minutes per
side. The chicken is done when the juices no longer run pink when tested; take care not
to overcook. Remove to a warm platter, cover loosely and reserve.
Drain the zucchini and pineapple. Grill 2 to 3 minutes on each side until tender.
To serve, arrange a fan of zucchini and pineapple slices on each plate and top with a
chicken breast. The remaining zucchini and pineapple may be combined and passed as a
side dish.
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Nutritional information per serving:
Calories 448 (35% from fat) • carb. 17g • pro. 56g • fat 17g • sat. fat 3g
• chol. 137mg • sod. 1249mg • calc. 59mg • fiber 2g
Greek Burgers with Feta and Olive Tapenade
Makes 4 burgers
1
small garlic clove
1
tablespoon fresh parsley, well packed
tablespoons capers, drained, rinsed and drained again
ounces pitted imported green olives
teaspoon fresh lemon juice
1½
2
½
1
tablespoon extra virgin olive oil
1¼
pounds well-trimmed sirloin (include 1½ ounces of the hard fat),
be sure all the gristle has been removed, cut into 1-inch cubes,
frozen for 20 minutes
2
teaspoons dried basil
1
teaspoon dried oregano
½
2
teaspoon freshly ground black pepper
ounces feta, well drained and crumbled
good quality rolls
4
mesclun or other lettuce
1
roasted red bell pepper, drained and cut into ½-inch strips
Insert the metal blade. With the machine running, drop the garlic down the feed tube;
process 5 seconds to chop finely. Add the parsley, pulse to chop. Add the capers and
olives, pulse to chop, 10 times. With the machine running, add the lemon juice and olive
oil through the feed tube, process until the mixture has formed a rough paste, about 20
seconds. Remove and reserve. The tapenade may be made up to 2 days ahead.
Process the hard fat for 15 seconds to chop finely. Pulse the beef to rough chop, 15 to 20
times. Add the seasonings, pulsing to chop the beef further and incorporate the season-
ings, another 15 times; do not overprocess. Add the feta, pulse to incorporate.
Divide the meat into 16 equal portions, and flatten to 4 inches in diameter. Top 8 of the
rounds with a scant tablespoon of the olive tapenade, keeping a half-inch border all
around. Place another burger patty on top of each one and press to seal. The burgers
may be made ahead to this point, covered and refrigerated.
Preheat a grill pan or outdoor grill to very hot (a drop of water will dance when splattered
on the grill pan). Cook the burgers over high heat, turning once, 4 to 6 minutes per side,
depending on the desired degree of doneness.
Serve on rolls lined with lettuce, top with roasted red pepper strips and traditional tzatziki
sauce.
Nutritional information per burger:
Calories 504 (37% from fat) • carb. 22g • pro. 56g • fat 21g • sat. fat 7g
• chol. 106mg • sod. 699mg • calc. 152mg • fiber 2g
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58
Roasted Pork Loin with Apple,
Onion and Dried Plum Stuffing
The roast can be prepared ahead of time, making this a great dish for entertaining.
Makes 8 servings
24
¾
2
dried pitted plums or prunes
cup Applejack or brandy, divided
ounces shallots
2
garlic cloves
1½
2
tablespoons herbes de Provence
teaspoons kosher salt
1
teaspoon freshly ground black pepper
1
three-pound boneless pork loin roast, whole, not cut and tied, well
trimmed, with just a thin layer (1/8 inch or less) of fat remaining on top
1½
1½
1
pounds onions, halved vertically
pounds apples, peeled, cored and halved
teaspoon extra virgin olive oil
cup nonfat chicken stock
1
½
cup heavy cream
nonstick cooking spray
Place the dried plums in a heatproof bowl. Heat half of the applejack or brandy and pour
it over the dried plums; cover and allow the plums to macerate for at least 30 minutes.
Insert the metal blade. With the machine running, drop the shallots and garlic through the
small feed tube to chop, 10 seconds. Scrape the work bowl. Add the herbes de
Provence, salt and pepper; process until a paste is formed, 30 to 40 seconds. Remove
and reserve. Do not wash work bowl.
Place the roast on a cutting surface, fat side down. With sharp boning knife, cut down the
center of the roast to within ½ inch of the other side – the roast will open like a book.
Carefully cut through the center of one side of the roast to within ½ inch of the edge;
open this side flat like a book. Repeat on the other side. Cover the open roast with a
sheet of plastic wrap and pound with a flat meat pounder to even out. Rub both sides of
the roast with the shallot mixture. Cover and refrigerate.
Insert the slicing disc. Slice the onions; remove and reserve. Slice the apples; remove and
reserve. Heat the olive oil in a 5½-quart sauté pan over medium high heat. When hot, add
the onions and cook until wilted, about 3 minutes. Add the sliced apples. Cook, stirring
now and then, until the apples and onions are just tender and beginning to turn light
golden brown, about 12 to 15 minutes. Remove; spread out on a baking sheet and let
cool completely before continuing.
When the onion/apple mixture is cool, spread a ½-inch layer on the cut side of the roast
to within 1 inch of the edges. Drain the plums and arrange in a double row down the
center of the roast. Roll the roast and tie with butcher’s twine, with the twine looped at 1-
inch intervals. Pass the string around the loin ends and secure it through the loops on the
other side. The roast may be done ahead to this point and refrigerated. Refrigerate the
remaining onion/apple mixture.
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Preheat the oven to 400ºF. Spray a roasting pan with nonstick vegetable oil spray. Spread
the remaining onion/apple mixture in the bottom of the pan. Place the pork roast on top.
Roast at 400ºF for 15 minutes, then lower heat to 375ºF. Continue to roast for another 45
to 60 minutes, until the internal temperature of the roast measures 150ºF when tested
with an instant-read thermometer. Remove from the oven, transfer to a warmed platter,
and cover loosely with foil. Let the roast rest for 20 minutes.
Strain the pan juices into a fat separator. Discard fat and pour the pan juices into a
2-quart Windsor pan. Add the remaining applejack and the chicken stock to the sauce-
pan and bring to a boil; reduce by half. Add the cream; simmer for 10 minutes. Strain the
sauce and keep warm.
To serve, slice the pork roast into ½-inch slices after it has rested. Serve with the sauce.
This roast is also very good when roasted a day ahead. Allow to cool, then wrap and
refrigerate. Slice just before serving.
Nutritional information per serving:
Calories 549 (37% from fat) • carb. 34g • pro. 46g • fat 21g • sat. fat 8g
• chol. 139mg • sod. 554mg • calc. 69mg • fiber 5g
Salmon and Pesto Potatoes
Just add a simple green salad for a quick and easy dinner.
Makes 4 servings
1
4
tablespoon extra virgin olive oil
Yukon Gold or other new potatoes, 4 ounces each, well scrubbed,
opposite ends trimmed flat with a knife
4
teaspoons Pesto, p. 32
1¼
½
¼
4
pounds boneless, skinless salmon fillet, cut into 5-ounce portions
teaspoon kosher salt
teaspoon freshly ground pepper
fresh basil leaves
Preheat the oven to 400˚F. Cut 4 pieces of aluminum foil, each 16 inches long.
Brush a 4 x 6-inch area in the center of each rectangle with olive oil. Set aside.
Insert the slicing disc. Slice the potatoes, one at a time; remove each potato, restack and
reserve separately. Blanch potatoes in boiling water for 3 to 4 minutes. Drain and let cool.
Season each salmon fillet with salt and pepper. Fan out the slices of one potato on the
oiled portion of a sheet of foil. Spread one teaspoon of the Pesto on the fanned slices.
Top with a salmon fillet. Bring the two cut sides of the foil together over the center of the
salmon, fold over 1 inch, then fold over 2 more times. Fold the ends in twice, in ½-inch
folds, to complete the seal. Repeat until all the salmon and potatoes have been prepared
and wrapped. Bake in the preheated oven for 18 minutes. While the salmon is in the
oven, stack the basil leaves and roll. Slice in 1⁄8-inch intervals to create a chiffonade. The
packets will be puffed; prick with the tip of a sharp knife to vent the steam, then carefully
open. Serve immediately on warmed plates sprinkled with the basil chiffonade.
Nutritional information per serving:
Calories 367 (31% from fat) • carb. 27g • pro. 34g • fat 12g
sat. fat 2g • chol. 72mg • sod. 266mg • fiber 2g
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Pizza
Pesto, Cheese and Fresh Tomato Pizza
Homemade pesto and fresh, ripe tomatoes from the garden make
this a great summertime pizza.
Makes 1 pizza (14-inch) or 2 pizzas (9-inch) to serve 4
pizza dough, page 47
½
½
2
pound firm but ripe plum tomatoes
ounce Reggiano Parmesan, cut into ½-inch cubes
ounces fresh mozzarella, well chilled
ounces Italian Fontina cheese
1½
3
tablespoons Pesto, page 32
1
teaspoon extra virgin olive oil
cornmeal for dusting the peel or pan
Prepare the pizza dough and let it rise. Position the top rack of the oven about 8 inches
from the top. If using a baking stone, place it on the rack. Preheat the oven to 500˚F while
preparing the pizza.
Bring 6 cups of water to a boil in medium saucepan. Cut a shallow “x” in the bottom of
each tomato. Blanch the tomatoes in the boiling water for 30 seconds, then immediately
plunge them into a bowl of iced water. When cool enough to handle, slip the skins off.
Slice the stem end off each tomato; set aside.
Insert the metal blade. With the machine running, drop the Parmesan cheese cubes down
the small feed tube; process 15 seconds and leave in bowl. Insert the shredding disc and
shred the mozzarella and Fontina. Remove the cheese to a bowl; toss to combine, and
reserve. Insert the slicing disc. Place the tomatoes in the small feed tube one at a time,
and slice, using light pressure. Place the sliced tomatoes on a triple thick layer of paper
towels to drain.
When the dough has risen, punch down and divide into 2 or 4 equal balls. Let rest 10
minutes. Roll the dough out to size. Place on a baker’s peel that has been sprinkled with
cornmeal. Brush the edges with the olive oil. Using an offset spatula, spread the pizza to
¾ inch of the edges with the pesto sauce, using 3 tablespoons on each 14-inch pizza or
1½ tablespoons on each 9-inch pizza. Divide the shredded cheeses evenly and sprinkle
on the pizzas. Top with the drained sliced tomatoes.
Carefully slide the pizza onto the stone (position the peel over the back edge of the stone,
and use a rocking motion to shake and slide the pizza off the peel onto the stone), or
place the pan in the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for
even baking. Bake for another 3 to 6 minutes, until the pizza is bubbly, and the edges of
the dough are golden brown, puffed and crispy. Remove from the oven and let rest on a
rack for 2 to 3 minutes before slicing.
Nutritional information per serving (four servings):
Calories 363 (35% from fat) • carb. 45g • pro. 14g • fat 14g • sat. fat 6g
• chol. 27mg • sod. 721mg • calc. 336mg • fiber 3g
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Desserts
Hazelnut Butter Cookies
Melt-in-your-mouth delicious – keep this cookie dough on hand frozen
and ready to bake when unexpected guests drop in.
Makes about 70 cookies
1¼
¾
¼
12
¾
1
cups unbleached, all-purpose flour
cup (4 ounces) lightly toasted hazelnuts
teaspoon table salt
ounces unsalted butter, at room temperature
cup powdered sugar
tablespoon pure vanilla extract
Insert the metal blade. Process the flour, hazelnuts, and salt, using the pulse, 15 to 20
times, to chop the hazelnuts and combine with the flour. Remove and reserve.
Process the butter, powdered sugar and vanilla until smooth and creamy. Add the
reserved flour mixture and process until the dry ingredients are just incorporated. Turn out
onto a lightly floured surface. Shape into 2 equal balls, wrap in plastic wrap. Refrigerate
for about 30 minutes, until stiff enough to shape into logs. Shape into logs 10 inches long
and 1¼ inches in diameter. Wrap well in plastic wrap, and refrigerate until firm, or double-
wrap and freeze.
When ready to bake, preheat the oven to 350ºF. Slice ¼-inch thick and place 2 inches
apart on ungreased baking sheets. Bake in the preheated oven for 10 to 14 minutes, until
the edges just begin to turn brown. Let cool on the baking sheets for 1 minute, then
transfer to a rack to cool completely.
Nutritional information per cookie:
Calories 56 (77% from fat) • carb. 3g • pro. 0g • fat 5g • sat. fat 0g
• chol. 10mg • sod. 8mg • calc. 4mg • fiber 0g
Lemon Ginger Biscotti
Delicious with coffee or tea.
Makes about 50 biscotti
1½
1
ounces white chocolate, such as Lindt or Callebaut, broken up, chilled
ounce crystallized ginger
1¼
1
cups unbleached, all-purpose flour
teaspoon baking powder
¹⁄8
teaspoon table salt
zest of 1½ lemons, removed with a vegetable peeler,
bitter white pith removed
¼
cup plus 2 tablespoons granulated sugar
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¼
1
cup unsalted butter, at room temperature
large egg
½
½
tablespoon brandy
tablespoon pure vanilla extract
Preheat the oven to 325ºF.
Insert the metal blade. Use the pulse to chop the white chocolate, about 5 to 10 times;
there should be no pieces larger than ½ inch. Remove and reserve. Use the pulse to chop
the crystallized ginger, 10 to 15 times; there should be no pieces larger than ½ inch.
Remove and reserve.
Pulse the flour, baking powder and salt to quick-sift. Remove and reserve. Process the
zest with ¼ cup of the sugar until finely chopped, about 20 to 30 seconds. Add the
remaining sugar and the butter, processing until smooth. The mixture may look curdled,
but do not worry. With the machine running, add the egg with the brandy and vanilla.
Scrape the work bowl. Add the flour mixture, chopped white chocolate and chopped
ginger. Process to incorporate, about 10 seconds. Turn out onto a lightly floured surface
and gather into a ball. Divide into 3 equal portions. Shape into flat logs, about 12 inches
long and 1½ inches wide. Arrange on ungreased baking sheets and bake in a preheated
325ºF oven for about 25 minutes.
Remove from the oven and let cool on the baking sheets for 10 minutes. Using a serrated
knife, slice the logs at ½-inch intervals. Arrange on the baking sheet, so that the cut
sides are exposed. Return to the oven and bake for another 20 to 25 minutes, until the
biscotti are just beginning to turn golden and crispy. Allow to cool completely to finish the
drying process. Store in an airtight container.
Nutritional information per biscotti:
Calories 48 (46% from fat) • carb. 6g • pro. 1g • fat 2g • sat. fat 1g
• chol. 11mg • sod. 21g • calc. 5mg • fiber 1g
Toffee Brownies
These sinfully delicious brownies just melt in your mouth.
Makes 16 brownies
nonstick cooking spray
2½
ounces unsweetened baking chocolate, broken into 1-inch pieces
cups granulated sugar
1¹⁄
³
10
tablespoons unsalted butter, melted and cooled until warm, not hot
large eggs
3
1½
teaspoons pure vanilla extract
2
⁄
cup unbleached, all-purpose flour
³
1
cup almond toffee bits (such as Heath® brand)
Preheat oven to 350°F. Lightly coat a 9 x 9-inch baking pan with nonstick cooking spray.
Cut and fold a sheet of aluminum foil so that it is 15 x 9 inches. Line pan with the foil,
allowing two sides to overlap pan for easy removal from pan. Lightly coat foil lining with
vegetable oil cooking spray.
Insert metal blade. Process chocolate until coarsely chopped, about 20 to 25 seconds.
Add sugar and process until chocolate is as fine as the sugar, about 45 seconds. With
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63
unit running, pour melted butter through the small feed tube and process until blended,
about 20 to 25 seconds. Scrape work bowl. Add eggs and vanilla; process until fluffy and
light, about 10 to 15 seconds. Add flour and toffee bits; pulse until just combined, about
5 to 6 times. Do not overprocess. Spread in prepared pan. Bake until top of brownies
looks set and a toothpick inserted in the center comes out almost clean, about 30 to 35
minutes. (Due to the fudgy nature of the brownies, the toothpick will not be completely
clean.) Cool in pan for 15 minutes. Use foil overhangs to remove from pan and allow to
cool completely before slicing. Cut into 16 squares.
Nutritional information per brownie:
Calories 236 (52% from fat) • carb. 26g • pro. 2g • fat 14g • sat. fat 1g
• chol. 59mg • sod. 62mg • calc. 21mg • fiber 0g
Double Chocolate Chunk Cookies
Chocolate heaven!
Makes 36 cookies
5
ounces milk chocolate, chilled, broken into 1-inch pieces
ounces white chocolate, chilled, broken into 1-inch pieces
cups less 1 tablespoon unbleached, all-purpose flour
cup pecan halves
5
1¹⁄
½
½
¼
1
³
teaspoon baking soda
teaspoon table salt
large egg
½
½
2
cup firmly packed light brown sugar
cup granulated sugar
tablespoons lowfat milk
6
tablespoons unsalted butter, room temperature
tablespoon pure vanilla extract
1
Preheat oven to 375°F.
Insert metal blade and add chocolates. Use quick pulses to coarsely chop, about 10 to
12 times. Remove and reserve. Add flour, pecans, soda and salt; process to combine;
about 5 seconds. Remove and reserve.
Process egg, sugars and milk for 1 minute. Scrape work bowl. Add butter and vanilla;
process for 1 minute. Scrape work bowl. Add reserved dry ingredients and pulse until
combined, about 5 pulses. Add chocolate and quickly pulse in, another 5 pulses.
Drop by rounded tablespoons, about 1 inch apart, onto ungreased baking sheets. Bake
until golden brown, about 10 to 12 minutes. Allow to cool on baking sheet for 10 minutes;
transfer to a wire rack to finish cooling.
Nutritional information per cookie:
Calories 101 (53% from fat) • carb. 10g • pro. 1g • fat 6g • sat. fat 1g
• chol. 12mg • sod. 38mg • calc. 19mg • fiber 0g
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Peach Melba Crisp
When these two summertime fruits are out of season, try this crisp using apples or pears
with dried cherries or cranberries.
Makes 6 servings
nonstick cooking spray
1½
pounds ripe but still firm peaches, peeled, halved and pitted*
4 to 6 tablespoons granulated sugar, depending on sweetness of the fruit
2
tablespoons instant tapioca
1½
1
tablespoons granulated sugar
cup fresh (or frozen, not in syrup) raspberries
cup oatmeal (regular, not instant or quick)
cup sliced almonds
¹⁄
³
¹⁄
³
3
tablespoons unbleached, all-purpose flour
cup firmly packed brown sugar
teaspoon powdered ginger
¼
½
½
¼
3
teaspoon ground cinnamon
teaspoon table salt
tablespoons unsalted butter
Preheat the oven to 375ºF. Spray a shallow 8-cup baking dish with nonstick cooking
spray. Set aside.
Insert the slicing disk. Use medium pressure to slice the peaches. Transfer to a large
bowl. Add the 4-6 tablespoons of granulated sugar to taste, and the tapioca; toss gently
to combine thoroughly. Transfer to the prepared baking dish and sprinkle with the
raspberries.
Insert the metal blade. Use the pulse to combine the 1½ tablespoons of granulated sugar,
oats, nuts, flour, brown sugar, ginger, cinnamon, salt and unsalted butter. Pulse to chop
the nuts and incorporate the butter, about 10 to 15 times. Sprinkle the crumb mixture
evenly over the fruit. Bake in the preheated oven for 35 to 40 minutes, until the peaches
are bubbly and the topping is golden and crispy. Remove and let cool on a rack for 30
minutes before serving. Serve with whipped cream and vanilla ice cream.
*To peel peaches, cut a small “x” in the bottom of each peach. Blanch peaches in boiling
water for 30 seconds, and then plunge immediately into ice cold water. The skins should
slip off easily.
Nutritional information per serving:
Calories 292 (30% from fat) • carb. 50g • pro. 4g • fat 10g • sat. fat 1g
• chol. 15mg • sod. 118mg • calc. 81mg • fiber 4g
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Apple Kuchen
This apple cake is also delightful when served for breakfast, brunch or coffee.
Makes 8 servings
ounces dried apricots
6
½
cup plus 2 tablespoons water
nonstick cooking spray
2
large Granny Smith or Golden Delicious Apples,
peeled, cored and halved
juice of ½ lemon
1
cup unbleached, all-purpose flour
cup slivered almonds, lightly toasted
teaspoon baking powder
¹⁄
³
1
¹⁄8
2
teaspoon salt
tablespoons unsalted butter, at room temperature
cup plus 2 tablespoons granulated sugar
large egg
½
1
1½
¼
teaspoons pure vanilla extract
teaspoon almond extract
cup lowfat sour cream
¹⁄
³
1½
teaspoons ground cinnamon
tablespoons melted butter
1½
Bring the water to the boil in a saucepan or in the microwave. Add the apricots, return to
the boil, then let sit until cool, about 20 to 30 minutes. Insert the metal blade. Purée the
apricots and their cooking liquid until smooth, 4 to 5 minutes, stop the machine and
scrape the work bowl 2 or 3 times. Remove and reserve.*
Preheat the oven to 350º F. Spray a 7x10-inch baking pan with nonstick cooking spray.
Insert the slicing disc. Arrange the apples in the feed tube so that the bottom of the apple
is sitting on the blade. Use medium pressure to slice. Toss the sliced apples gently with
the lemon juice. Set aside.
Pulse the flour, almonds, baking powder and salt until the nuts are roughly chopped, 10
to 12 times. Remove and reserve. Cream the butter, sugar, 3 tablespoons of the apricot
purée, the vanilla and almond extracts until smooth, 45 seconds. Add egg and sour
cream, process 30 seconds. Scrape the work bowl, process 15 seconds longer. Add the
reserved dry ingredients and pulse just to incorporate, 10 to 12 times. Do not overpro-
cess. The batter will be thick. Spread the batter evenly in the two prepared baking pans.
Arrange the apples over the batter, 3 rows of 12 overlapping apple slices in each pan (for
a nice effect, arrange the middle row in the opposite direction). Combine the cinnamon
and sugar, sprinkle evenly over the apples. Drizzle with the melted butter. Bake in the
preheated 350º oven to 45 to 50 minutes, until a cake tester comes out clean when
inserted in the middle of the pan, and the sides of the cake pull away from the pan. Cool
on a rack for 30 minutes before serving. May be made a day ahead. Remove from the
pans when completely cool and wrap well. May also be frozen.
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*This will yield 1 cup of apricot purée, enough to make this recipe 5 times. Leftover purée
can be covered and refrigerated for 2 weeks, or frozen. Fruit purée may be substituted for
part of the fat in many cake, brownie and cookie recipes. Do not remove all the fat or the
product will be dry and tough.
Nutritional information per serving:
Calories 312 (34% from fat) • carb. 46g • pro. 6g • fat 12g • sat. fat 4g
• chol. 43mg • sod. 95mg • calc. 69mg • fiber 8g
Basic Cheesecake
Creamy, smooth and simple to prepare.
Chocoholics will love the double chocolate variation.
Makes 6 servings
3
1
1
1
½
1
2
lowfat honey graham crackers, broken into pieces
tablespoon granulated sugar
tablespoon unsalted butter
pound lowfat cream cheese, at room temperature
cup granulated sugar
tablespoon pure vanilla extract
large eggs, at room temperature
Preheat the oven to 325ºF.
Wrap the bottom and sides of a 7x3-inch springform pan in a sheet of oversized alumi-
num foil. There should be no seams in the foil, and it should come up to the top of the
pan. Cut off any excess. Insert the metal blade. Process the graham crackers until they
are fine crumbs, add the 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. Put in the
freezer until ready to fill.
Wipe out the work bowl with a paper towel. Insert the metal blade. Process the cream
cheese 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, add one egg, process to incorporate, about 5 to 10
seconds, scrape down the sides of the work bowl. Add the second egg, process to
incorporate, 5 to 10 seconds, scrape the work bowl, process for 5 seconds longer. Do
not overprocess.
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 bain marie or water
bath. Bake the cheesecake in the preheated oven for 60 minutes. The cheesecake will
still look jiggly in the center. Do not worry.
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.
The cheesecake is best made a day ahead. If desired, garnish with fresh fruit.
Nutritional information per serving:
Calories 287 (52% from fat) • carb. 25g • pro. 10g • fat 17g • sat. fat 9g
• chol. 103mg • sod. 459mg • calc. 96 mg • fiber 0g
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Double Chocolate Variation:
Before making the cheesecake, chop 5 ounces of good quality bittersweet or semisweet
chocolate that has been broken up using the metal blade and pulse 20 to 30 times until
roughly chopped and the chunks are not bigger than ½ inch. Melt 3 ounces in a double
boiler set over barely simmering water.
Prepare the cheesecake batter, and pour 11⁄ cups into a bowl. Add the melted chocolate
3
to the batter and process just to incorporate. Pour into the prepared pan and freeze until
just firm, 2 to 3 hours. Stir the remaining chocolate chunks into the reserved batter. Pour
over the frozen chocolate layer. Bake as instructed, but increase the baking time to 75
minutes.
Basic Flaky Pastry Dough
This recipe makes ample crust for a 9- to 11-inch regular or deep-dish pie or tart.
Leftover pastry may be rolled out and cut into shapes to garnish the pie, or brushed with
milk, sprinkled with sugar or cinnamon and sugar, and baked until lightly browned.
For a one-crust pie:
1½
¼
¹⁄8
8
cups unbleached, all-purpose flour
teaspoon table salt
teaspoon baking powder
tablespoons unsalted butter, cut into ½-inch pieces, well chilled
tablespoons shortening (Crisco), cut into ½-inch pieces, well chilled
2
2 to 4 tablespoons ice water
For a two-crust pie:
3
cups unbleached, all-purpose flour
½
¼
16
2
teaspoon table salt
teaspoon baking powder
tablespoons unsalted butter, cut into ½-inch pieces, well chilled
tablespoons shortening (Crisco), cut into ½-inch pieces, well chilled
5 to 8 tablespoons ice water
Insert the metal blade. Process the flour, salt and baking powder to sift, 10 seconds. Add
the well-chilled butter and shortening. Use short rapid pulses until the mixture resembles
coarse cornmeal and no pieces of butter larger than a pea remain visible, 15 to 20 pulses.
Sprinkle half the maximum ice water on the flour and butter mixture, then pulse 5 or 6
times. The dough will be crumbly, but should begin to hold together when a small amount
is picked up and pressed together. Sprinkle on more water, a teaspoon (two for the two-
crust recipe) at a time, with 2 to 3 quick pulses after each addition, adding just enough
water for the dough to hold together easily when pressed into a ball. Add the liquid
sparingly so that the dough is not sticky. Do not overprocess or the pastry will be tough,
not tender and flaky.
Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten
into a disk about 6 inches in diameter (two disks for the two-crust recipe). Wrap in plastic
wrap and refrigerate for 1 hour before continuing to allow the glutens in the flour to rest.
The dough will keep refrigerated for up to 3 days, or may be frozen (double-wrapped) for
up to a month, thaw at room temperature for an hour before using.
*To bake the pastry blind for a single-crust filled pie or tart, roll out pastry 1⁄8-inch thick to
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68
fit pan, crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes.
Preheat the oven to 400ºF. Line with a sheet of aluminum foil or parchment paper and fill
with pie weights, dry rice or beans. Bake for 15 minutes.
Nutritional information per serving (2-crust, 12 servings):
Calories 252 (60% from fat) • carb. 22g • pro. 3g • fat 17g • sat. fat 10g
• chol. 40mg • sod. 107mg • calc. 2mg fiber 1g
Deep Dish Pear and Apple Pie
Pears and apples combine to make a delightful taste combination.
If you want, you may use use all pears or all apples.
Makes a 10-inch deep dish pie /12 servings
pastry for a 2-crust pie, page 68
3
ripe but firm pears, about 8 ounces each, peeled,
cored and quartered
juice from 1 lemon
¼
1½
3
cup pure maple syrup (not pancake syrup)
teaspoons pure vanilla extract
Granny Smith apples, about 8 ounces each, peeled,
cored and quartered
4
tablespoons unbleached, all-purpose flour, divided
cup dried cranberries
¾
Preheat the oven to 400ºF.
Roll out half the pastry to fit a 10-inch deep dish pie plate, leaving a ½-inch overhang.
Refrigerate until ready to use.
Insert the slicing disk. Arrange the pear quarters in the feed tube. Use medium pressure
to slice. Repeat until all the pears are sliced. Transfer to a bowl and toss gently with half
of the lemon juice. Reserve. Arrange the apple quarters in the feed tube. Use medium
pressure to slice. Transfer to a bowl and toss with the remaining lemon juice. Insert the
metal blade. Process the maple syrup and vanilla to combine.
Layer half of the apples in the prepared piecrust, sprinkle with 1 tablespoon of the flour
and 3 tablespoons of the dried cranberries. Top this with a layer of the pears sprinkled
with 1 tablespoon of the flour and 3 tablespoons of the dried cranberries. Repeat both
layers. Drizzle the maple syrup mixture evenly over the top of the fruit. Roll out the
remaining pie crust about 1⁄8-inch thick to fit the pie plate. Brush the edges of the bottom
crust with a little water. Carefully lay the top crust on the pie. Press gently to seal. Trim to
the edge of the pie plate, crimp or flute decoratively. Make about 10 to 12 slits in the top
crust decoratively with the tip of a very sharp knife. If desired, roll out some of the leftover
crust and cut with small decorative cookie cutters. For this pie, you could use pears,
apples and leaves. Brush the bottoms of the shapes with a little water and lay atop the
crust in a decorative fashion.
Bake the pie in the bottom third of the preheated oven for 60 to 70 minutes, covering the
edges with foil if they begin to get too browned after about 35 to 40 minutes. Let the pie
rest on a cooling rack at least an hour before serving.
Nutritional information per serving:
Calories 351 (43% from fat) • carb. 47g • pro. 4g • fat 17g • sat. fat 10g
• chol. 40mg • sod. 108mg • calc 13mg • fiber 3g
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Notes
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East Windsor, NJ 08520
Printed in China
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07CU26668
herein are the trademarks or service marks of their
respective owners.
U IB-8044
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Version no: DLC2009CHB IB-8044
SIZE:140 mm(W) X 216 mm(H)
Total Pages:72pp
Material:
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Inside:120gsm art paper
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Cover:
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Date:10/18/07 (00)
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