Cuisinart Mixer CHM 3 User Manual

04cu13060_chm3_ib 7/16/04 3:51 PM Page 1  
INSTRUCTION AND  
RECIPE BOOKLET  
POWERSELECT™  
CHM-3  
Electronic Hand Mixer  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
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4. Beater Release Button  
Conveniently located for easy  
ejection of beaters.  
FEATURES  
AND BENEFITS  
4.  
6.  
220 Watts of Power  
5. Extra-Long Beaters  
Powerful enough to easily cut through a  
double batch of cookie dough or butter  
right out of the refrigerator.  
Two extra-long, extra-wide beaters for  
superior, faster aerating, mixing, and  
whipping. Designed with no center  
post to prevent ingredients from  
clogging up beaters. Beaters are  
easy to clean and dishwasher-safe.  
Maximum Comfort  
Balanced to do more work for  
you. The shape of the unit allows  
maximum possible power and balance.  
Stress-free grip provides unparalleled  
comfort and control, even during  
extended mixing.  
2.  
6. Heel Rest  
Allows mixer to rest squarely  
on countertop.  
5.  
7. Easy To Clean (not shown)  
The PowerSelectMixer has a  
smooth, sealed base; it wipes  
clean instantly.  
Automatic Feedback  
No need for a power boost. An electronic  
feedback mechanism automatically  
feeds in extra power when needed.  
It assures that the mixer will not bog  
down, even when mixing heavy loads.  
3.  
1. Speed Control  
Provides fingertip control of  
all speeds.  
2. Exclusive Rotating Swivel Cord  
Unique swivel cord can be  
positioned for comfort with  
right- or left-handed use.  
(Patent pending)  
2.  
1.  
3. Spatula Included  
3
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04cu13060_chm3_ib 7/16/04 3:51 PM Page 4  
Speed 3  
USE AND CARE  
QUICK  
• Whip egg whites  
REFERENCE CHART  
• Complete whipping cream  
• Whip butter or cream cheese to light  
and fluffy consistency for dips  
and spreads  
Inserting Beaters  
1. Unplug the mixer and set the speed  
control to the OFF position.  
2. Insert beater with collar into larger  
hole. Push beater in until it clicks  
into place. Insert the beater without  
collar into the smaller hole. Push  
beater in until it clicks into place.  
Mixing Techniques  
The PowerSelectMixer should always  
be set on the lowest speed when you  
start mixing.  
RECIPES  
Speed 1  
• Start mixing most ingredients together  
• Combine dry ingredients  
• Cream butter and sugar to mix  
• Mix heavy cookie doughs  
• Mash potatoes/squash  
• Add nuts, chips, dried fruit to doughs  
and batters  
Mixing Tips  
• Always read entire recipe and measure  
all ingredients before beginning the  
mixing process.  
• For best results, do not measure flour  
directly from the bag. Pour into a  
container or bowl, scoop out the flour  
and level with the back of a knife or  
spatula. For flour stored in a container,  
stir before measuring.  
Cleaning and Removing Beaters  
1. Before cleaning the PowerSelect™  
Mixer, set the speed control switch  
to OFF and unplug it from the wall  
outlet. Press down on the beater  
eject button and remove beaters  
from the mixer. Wash the beaters  
after each use in hot, soapy water  
or in a dishwasher.  
• Add flour to batters, or liquids to  
dry ingredients  
• Start mixing frostings  
• Start mixing cake mixes  
• Add eggs to batters/doughs  
• Start to whip potatoes/squash  
• Mix pudding batters  
• Eggs, butter or cream cheese combine  
more thoroughly at room temperature.  
2. NEVER PUT THE MOTOR  
HOUSING IN WATER OR OTHER  
LIQUID TO CLEAN. Wipe with a  
damp cloth or sponge. Do not use  
abrasive cleansers, which could  
scratch the surface.  
• Remove butter for recipe first and cut  
into 12-inch pieces, then measure  
out remaining ingredients for recipe.  
This will hasten the warming process.  
Do not warm butter for baking in a  
microwave unless instructed to do so.  
Microwaving can melt butter; melted  
butter will change the final product.  
• The best cheesecakes are made  
when the eggs and cream cheese  
are a similar room temperature. While  
the Cuisinart® hand mixer can easily  
mix cold cream cheese, the trick is  
Speed 2  
• Complete beating cake mixes  
• Mix scratch cake batters  
• Cream butter and sugar until light  
and fluffy  
• Complete mixing frostings  
• Whip potatoes/squash  
• Beat whole eggs/yolks  
• Whip cream  
Larger  
Hole  
Collar  
4
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04cu13060_chm3_ib 7/16/04 3:51 PM Page 5  
not to add too much air, which can  
cause cracking.  
• For best results, use heavy cream, cold  
from the refrigerator, for whipped cream.  
• For best results, whip egg whites in a  
spotlessly clean stainless steel or glass  
mixing bowl. If available, use a copper  
mixing bowl. Chocolate chips, nuts,  
Bake in the preheated oven: 18–20  
minutes for regular muffins, 14–16  
minutes for mini muffins, until lightly  
browned and springy to touch in  
the center. Serve warm with Maple  
Orange Butter. (Muffins may be  
made ahead and frozen. Thaw and  
warm before serving.)  
SWEETS  
Cinnamon Muffins  
These tasty muffins are just right for  
a holiday bread basket.  
Makes 12 regular or 24 mini muffins  
cooking spray  
raisins, etc. can be added using  
speeds 1 or 2 of your hand mixer.  
To separate eggs for any recipe, break  
them one at a time into a small bowl,  
gently remove yolks, then transfer egg  
whites to spotlessly clean mixing bowl.  
If a yolk breaks into the egg white,  
reserve that one for another use. Just  
a drop of egg yolk in the white will pre-  
vent the whites from whipping properly.  
2
3
1
cups unbleached all-purpose flour  
tablespoons brown sugar, packed  
tablespoon baking powder  
teaspoon cinnamon  
teaspoon salt  
large eggs  
cup evaporated skimmed milk (not  
reconstituted), or whole milk  
cup unsalted butter, melted  
and cooled  
Nutritional information per serving  
(1 regular or 2 mini muffins):  
Calories 155 (29% from fat) • carb. 22g  
• pro. 5g • fat 5g • sat. fat 2g • chol. 46mg  
• sod. 208mg • calc. 141mg • fiber 1g  
1
1
4
2
1
Maple Orange Butter  
Maple Orange Butter also makes a great  
spread for pancakes, waffles,  
biscuits or scones.  
1
4
Makes 34 cup  
To achieve the best volume when  
whipping egg whites, the mixing bowl  
and beaters must be spotlessly clean  
and free of any fat, oil, etc. (Plastic  
bowls are not recommended for whip-  
ping egg whites.) The presence of any  
trace of fat or oil will prevent the egg  
whites from increasing in volume. Wash  
bowl and attachments thoroughly  
before beginning again.  
• Occasionally ingredients may stick to  
the sides of the mixing bowl. When this  
occurs, turn mixer off and scrape the  
sides of the bowl with a rubber spatula.  
1
Preheat the oven to 375°F. Spray  
12 regular or 24 mini muffin cups.  
Place the flour, brown sugar, baking  
powder, cinnamon, and salt in a  
medium bowl. Mix on Speed 1 for  
30 seconds to combine and break  
up brown sugar; reserve.  
2  
cup unsalted butter, room temperature  
tablespoons maple syrup  
(not pancake or sugar syrup)  
zest of 1 orange, finely chopped  
2
Use Speed 3 to beat butter in a mixing  
bowl until light and fluffy, about 1 minute.  
Add maple syrup and orange zest; beat  
on Speed 3 for 1 minute longer until  
fluffy and completely combined.  
Place the eggs in a second bowl. Beat  
on Speed 2 until slightly foamy,  
30 seconds. Then, mixing on Speed 3,  
add the milk and melted butter; mix  
for 15 seconds. Pour over the dry  
ingredients, and use Speed 1 to stir in  
until the ingredients are just moistened.  
Scoop into the prepared muffin cups.  
Nutritional information per serving (1 tablespoon):  
Calories 76 (88% from fat) • carb. 2g  
• pro. 0g • fat 8g • sat. fat 5g • chol. 21mg  
• sod. 1mg • calc. 6mg • fiber 0g  
5
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2
3
cup chocolate chips  
(semisweet or milk)  
cup Bits O’Brickle® or  
shredded coconut  
cooled chocolate, mix 20 seconds on  
Speed 1. Add flour mixture, mix on  
Speed 1 until combined, 30 seconds.  
Add chocolate morsels and walnuts,  
mix on Speed 1 to blend, 10 seconds.  
Scoop out dough in 112 tablespoon  
amounts onto prepared baking sheets.  
(For ease, speed and uniformity, you  
may use a #40 ice cream scoop.)  
Bake in the preheated oven for 10–12  
minutes. Let cool on pans 2 minutes,  
then transfer to a wire rack to cool  
completely. Just before serving, dust  
lightly with powdered sugar if desired.  
Double Chocolate Walnut  
Brownie Drops  
2
3
A brownie in a bite!  
3
cup M&M® candies  
cup raisins, dried cranberries or  
dried tart cherries  
2
2
Makes 26  
3
2
ounces unsweetened chocolate,  
chopped  
cups all-purpose flour  
teaspoon baking powder  
teaspoon salt  
tablespoons unsalted butter,  
cut in 8 pieces  
cup granulated sugar  
cup brown sugar, firmly packed  
large egg  
cooking spray  
1
1 ⁄2  
1
2
2
1
Preheat oven to 350°F. Combine flour,  
soda and salt in a small bowl; reserve.  
In a large mixing bowl, cream butter  
and sugars on Speed 1 until light and  
fluffy, about 1–2 minutes. Add eggs and  
vanilla; beat on Speed 1 until well  
blended, about 1 minute.  
Add flour mixture to creamed mixture in  
4 additions; beat on Speed 1 after each  
addition until well blended. Add oats in  
4 additions; beat on Speed 2 after each  
addition until well mixed. Add pecans  
and continue beating on Speed 1 until  
just blended. Add chocolate chips and  
next 3 ingredients; continue mixing  
on Speed 1 until well blended, about  
20–30 seconds.  
Spray baking sheets with cooking  
spray or line with parchment paper.  
Drop dough by rounded tablespoons,  
2 inches apart, onto baking sheet  
and bake until golden brown, about  
10–12 minutes. Remove from baking  
sheet and cool on wire rack.  
8
1
2
2
1
1
1
Nutritional information per serving:  
Calories 151 (48% from fat) • carb. 18g  
• pro. 2g • fat 8g • sat. fat 4g • chol. 18mg  
• sod. 59mg • calc. 15mg • fiber 1g  
1 ⁄2  
teaspoons vanilla extract  
cup mini chocolate morsels  
cup chopped walnuts  
powdered sugar for garnish  
2
3
3
2
Oatmeal Monster Cookies  
These yummy cookies may just become  
your all-time favorites. They are loaded with  
goodies and sure to wow family and friends.  
Melt the chocolate in a double boiler  
over hot water or in a microwave  
according to manufacturer’s directions.  
Let cool. Preheat oven to 350°F.  
Line baking sheets with parchment or  
nonstick baking liner sheets.  
Place the flour, baking powder and salt  
in a medium bowl; mix on Speed 1 for  
20 seconds to combine. Reserve.  
Makes 5 dozen cookies  
2
cups all-purpose flour  
teaspoons baking soda  
teaspoon salt  
cups butter  
cups light brown sugar  
cups sugar  
1
1 ⁄2  
1
1
1 ⁄3  
1
1 ⁄3  
Place the butter and sugars in a  
1
1 ⁄3  
medium bowl. Mix on Speed 1 for 30  
seconds, then mix on Speed 3 until light  
and fluffy, 2 minutes. Add the egg and  
vanilla, mixing on Speed 2 until  
2
1 ⁄2  
large eggs  
1
teaspoons vanilla extract  
cups quick-cooking oats  
cup chopped pecans  
4
2
3
combined, 20 seconds. Add melted,  
6
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Nutritional information per cookie:  
Calories 165 (40% from fat) • carb. 23g  
• prot. 2g • fat 7g • sat. fat 4g • chol. 18mg  
• sod. 91mg • calc. 25mg • fiber 1g  
sugar in a large bowl. Use Speed 1 to  
blend, 30 seconds. Cream until light  
and fluffy using Speed 3, 112 minutes.  
Add syrup, eggs, and zests. Mix on  
Speed 2 for 30–40 seconds until  
smooth. Add extracts; mix on Speed  
1 for 30 seconds.  
Using 112 tablespoons of dough, shape  
into round balls and dip in remaining  
sugar to coat. (For ease and speed, use  
a number 40 ice cream scoop.) Arrange  
balls on parchment-lined baking sheet  
212 inches apart. Press each ball  
Mocha Chocolate Chip Cookies  
Serve these delicious cookies with ice cream  
for a special dessert or with a glass of  
milk for a late night snack.  
Bits O’Brickle® is a registered trademark owned by the Hershey  
Chocolate and Confectionery Group.  
M&M’s® is a registered trademark owned by Mars, Inc.  
Makes 31⁄  
2
dozen cookies  
1
1 ⁄2  
tablespoons instant coffee granules  
tablespoon hot water  
cups all-purpose flour  
teaspoons baking soda  
teaspoon salt  
1
2
1 ⁄4  
1
Lemon-Lime Sugar Cookies  
1
Cookies with a little “zest”!  
4
1
cup butter, slightly softened  
cup firmly packed light brown sugar  
cup sugar  
Makes 50 cookies  
3
4
3
4
4
cups all-purpose flour  
teaspoons baking soda  
teaspoon salt  
cup (1 stick) unsalted butter,  
cut in 8 pieces  
gently with the bottom of a flat glass.  
Bake in preheated 350°F oven for  
1
large egg  
2
1
1
1 ⁄4  
teaspoons vanilla extract  
cups semi-sweet chocolate chips  
cup chopped pecans, toasted  
cooking spray  
2
2
10–12 minutes, until crackled and just  
beginning to turn golden. Remove from  
oven, let cool on baking sheet for 2–3  
minutes, then transfer to a wire rack to  
cool completely. Store between sheets  
of waxed paper in an airtight container.  
1
1
1 ⁄2  
1
1
2 ⁄2 cups granulated sugar, divided  
1
2
cup Lyle’s Golden Syrup®  
(may use light corn syrup)  
large eggs  
Preheat oven to 350°F. Combine instant  
coffee granules and water in a small  
bowl; reserve. Combine flour, soda and  
salt in a small bowl; reserve.  
In a large mixing bowl, cream butter  
and sugars on Speed 2 until light  
and fluffy, about 1–2 minutes.  
Add coffee/water mixture, egg and  
vanilla; and mix until well blended,  
about 30 seconds.  
Add flour mixture; mix on Speed 1 until  
combined, about 30 seconds. Scrape  
bowl with a spatula and continue mixing  
until well blended, about 30 seconds.  
Add chocolate chips and pecans; mix  
2
Tip: to chop zest easily, place zest in  
zest of 1 lemon (bitter white pith  
removed), finely chopped  
zest of 1 lime (bitter white pith  
removed), finely chopped  
teaspoon lemon extract  
teaspoon lime extract  
workbowl of a Cuisinart® MiniPrep Plus  
with 1⁄  
cup of the sugar from the recipe.  
4
Pulse on chop 10–15 times, then process  
continuously until finely chopped,  
30–40 seconds.  
1
1
Nutritional information per cookie:  
Calories 116 (31% from fat) • carb. 19g  
• pro. 1g • fat 15g • sat. fat 2g • chol. 13mg  
• sod. 72mg • calc. 5mg • fiber 0g  
Preheat oven to 350°F. Line baking  
sheets with parchment.  
Place the flour, baking soda, and salt in  
a medium bowl. Use Speed 1 to blend  
and aerate, 20 seconds. Reserve.  
Cuisinart® is a registered trademark of Cuisinart, Stamford, CT.  
Lyle’s Golden Syrup® is a registered trademark owned by Tate  
and Lyle Industries Ltd.  
Place the butter and 2 cups of the  
7
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04cu13060_chm3_ib 7/16/04 3:51 PM Page 8  
on Speed 1 until just combined, about  
20–30 seconds.  
Place the egg whites and cream of  
tartar in a medium mixing bowl. Start  
mixing the egg whites and cream of  
tartar on Speed 1, increasing gradually  
to Speed 3. Whip until soft peaks form,  
112 to 2 minutes (depending on temper-  
ature of egg whites). Sprinkle sugar 1  
tablespoon at a time over egg whites  
and beat on Speed 3 after each addi-  
tion, until stiff peaks form and mixture is  
shiny but not dry, about 4 minutes total.  
tric circles of meringue into the 3-inch  
rounds. Pipe another 2 circles on the  
outermost edge of the meringues. Bake  
as directed, but increase the baking and  
resting time to 2 hours. Makes 4.  
Spray baking sheets with cooking spray  
or line with parchment paper. Drop by  
rounded tablespoons, 2 inches apart,  
onto baking sheets. Bake until golden,  
about 10–12 minutes. Cool slightly  
on baking sheet and then transfer to  
a wire rack.  
Apple Cranberry Coffee Cake  
This versatile cake can be served as a  
breakfast or brunch cake, or warmed for  
dessert and topped with a scoop of vanilla  
ice cream or softly whipped cream.  
Nutrition information per cookie:  
Calories 155 (50% from fat) • carb. 18g  
• pro. 1g • fat 9g • sat. fat 9g • chol. 22mg  
• sod. 52mg • calc. 8 mg • fiber 2g  
Add the vanilla and beat on Speed 1 to  
blend in, 10 seconds.  
Makes 18–24 servings  
cooking spray  
Using a clean rubber spatula, fold in  
chopped chocolate. Drop meringue mix-  
ture by rounded tablespoons onto pre-  
pared baking sheets, or gently place it  
in a large pastry bag fitted with a 38-inch  
plain tip and pipe out “kisses”. Bake in  
preheated oven for 112 hours; do not  
peek. Turn off oven and let sit in warm  
oven for an additional 112 hours to dry  
out. Transfer to a wire rack to cool com-  
pletely. Store in an airtight container.  
3
cups sliced apples *  
Meringue Kisses  
Light as a cloud, these sweet little kisses are  
just the thing when the sweet tooth bites.  
(peel, core, quarter apples, cut into  
1
8-inch slices)  
juice of 1 lemon  
3
4
cup brown sugar, firmly packed  
tablespoon ground cinnamon  
teaspoon freshly grated nutmeg  
cup dried cranberries  
(may substitute dried cherries,  
blueberries or raisins)  
cups all-purpose flour  
tablespoon baking powder  
teaspoon salt  
Makes 36  
1
1
2
tablespoon butter, melted  
tablespoons powdered sugar  
large egg whites  
teaspoon cream of tartar  
cup granulated sugar  
1
2
2
1
4
1
4
8
3
3
(superfine is best)  
1
Nutritional information per “kiss”:  
Calories 26 (19 from fat) • carb. 5g  
• pro. 0g • fat 1g • sat. fat. 0g • chol. 0mg  
• sod. 8mg • calc. 1mg • fiber 0g  
1
2
teaspoon vanilla or almond extract  
ounces chopped semi-sweet or  
3
4
2
1
cups granulated sugar  
1
bittersweet chocolate ( ⁄8-inch chop)  
cup unsalted butter, cut into  
1
2-inch pieces  
Tip: Meringues are best when made on  
dry day.  
To make “nests” for mousse:  
Draw 3-inch circles on the underside of  
parchment sheet. Butter and dust upper  
side with powdered sugar. Pipe concen-  
4
2
large eggs  
teaspoons vanilla extract  
Preheat oven to 225°F. Line 2 baking  
sheets with parchment paper. Brush the  
parchment lightly with the melted butter,  
then dust with powdered sugar, shaking  
off excess sugar.  
Preheat oven to 350°F. Lightly coat a  
13x9x2-inch rectangular baking pan  
8
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(15-cup) with cooking spray. Place the  
apples, lemon juice, brown sugar, cin-  
namon, nutmeg, and dried cranberries  
in a medium bowl. Toss gently to com-  
bine; reserve.  
Place the flour, baking powder, and salt  
in a medium bowl. Mix on Speed 1 to  
blend and aerate, 15 seconds; reserve.  
seconds. Add egg yolk and mix on  
Speed 1 until crumbly, 15 seconds.  
Press into bottom of prepared pan.  
Bake in preheated oven for 10 minutes,  
until slightly puffed (crust may have  
cracked appearance – that is normal).  
Place on a rack to cool. When the pan  
is cool to touch, wrap a sheet of  
aluminum foil around the bottom and  
sides of the pan so that it comes up at  
least 2 inches.  
Place cream cheeses and sugar in a  
large mixing bowl. Beat on Speed 1  
until combined and smooth, 2 minutes.  
Using Speed 1, add eggs, one at a  
time, mixing for 15 seconds after each  
addition. Scrape the bowl. Add corn-  
starch; mix on Speed 1, 20 seconds.  
Scrape the bowl. Add half-and-half  
mixture and vanilla, mix on Speed 1  
until smooth and completely combined.  
Cappuccino Cheesecake  
Coffee and dessert, all in one!  
Makes 12–16 servings  
2
2  
tablespoons instant espresso powder  
cup half-and-half  
cooking spray  
1
3
tablespoons unsalted butter,  
1
cut in 2-inch pieces  
Place the sugar and butter in a large  
bowl. Mix on Speed 1 to cream until  
well blended, 1 minute. Add eggs and  
vanilla; mix on Speed 2 until smooth  
and creamy, about 50 seconds. Add  
the flour mixture; mix on Speed 1 until  
combined and smooth, 1 minute. Batter  
will be very thick. Spread two thirds of  
the batter in the prepared pan. Top  
evenly with the apple and cranberry  
mixture. Spoon the remaining batter  
randomly over the top of the apple mix-  
ture. Bake in preheated oven for 55–60  
minutes, until a tester inserted in the  
center comes out clean. Cool in pan on  
a wire rack for at least 30 minutes  
before cutting.  
1
2 ⁄2  
cups granulated sugar, divided  
cup all-purpose flour  
cup unsweetened cocoa  
teaspoon cinnamon  
teaspoon baking powder  
teaspoon salt  
large egg yolk  
ounces cream cheese (regular),  
at room temperature  
ounces lowfat cream cheese, at  
room temperature  
large eggs, not cold from refrigerator*  
tablespoons cornstarch  
teaspoons vanilla extract  
chocolate curls for garnish, optional  
3
4
4
1
1
2
1
4
1
8
1
16  
16  
4
2
2
Pour the mixture over the cooled crust.  
Place the pan in a larger aluminum pan  
and place in the oven; add enough  
hot water to the outer pan so that it is  
1
* About 112 pounds apples before trimming.  
2-inch deep. Bake in the preheated  
In a small bowl dissolve the espresso  
powder in the half-and-half; reserve.  
Preheat oven to 350°F. Lightly coat a  
9 x 3-inch springform or cheesecake  
pan with cooking spray.  
Place the butter and 14 cup of the sugar  
in a medium bowl. Mix on Speed 2 to  
cream, 112 minutes. Add flour, cocoa,  
cinnamon, baking powder, and salt;  
mix on Speed 1 until combined, 30  
350°F oven for 60–70 minutes, until the  
cheesecake is pulling away from the  
sides of the pan; the center will be jig-  
gly. Remove from the oven, remove the  
foil and let cool completely on a rack.  
Refrigerate at least 4 hours before  
serving. Garnish with chocolate curls if  
desired.  
Nutritional information per serving (24 pieces):  
Calories 253 (31% from fat) • carb. 56g  
• pro. 3g • fat 9g • sat. fat 5g • chol. 75mg  
• sod. 151mg • calc. 31mg • fiber 2g  
9
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1
2
cup flavorless vegetable oil (or use a  
nut oil such as almond or walnut)  
teaspoons vanilla extract  
teaspoon almond extract  
powdered sugar for dusting, or  
Orange Apricot Glaze  
*Warm cold eggs safely before using  
by placing in a bowl of hot (not boiling)  
water for 10 minutes. They will incorpo-  
rate more easily into your mixture.  
batter one third at a time. Gently spoon  
into the prepared pan and bake in the  
preheated oven for 60 minutes, until  
a cake tester comes out clean when  
tested. Invert the pan immediately onto  
a wire rack and let the cake cool com-  
pletely in the pan upside down on the  
rack. This will take about 212 to 3 hours.  
1
1 ⁄2  
1
Nutritional information per serving (16 servings):  
Calories 368 (48% from fat) • carb. 41g  
• pro. 8g • fat 20g • sat. fat 12g • chol. 116mg  
• sod. 290mg • calc. 89mg • fiber 1g  
Preheat oven to 325°F. Have ready a  
10-inch angel food or tube pan  
(preferably one that is one piece).  
Run a long thin knife around the outer  
and tube edges of the pan and turn the  
cake out of the pan onto the rack. Use  
a long wooden skewer to loosen the  
cake from the center tube. Remove  
cake from pan. Wrap in plastic wrap  
and store at room temperature for up to  
2 days or refrigerate up to 4 days.  
(Cake may be also be double-wrapped  
and frozen – thaw before serving.)  
Dust with powdered sugar before  
serving – serve with a drizzle of the  
Orange Apricot Glaze.  
Variation:  
Place the egg whites in a large, clean  
stainless or glass mixing bowl. Using  
Speed 3, whip egg whites until frothy  
and foamy, about 30 seconds, then add  
lemon juice. Continue to whip until thick  
After the cheesecake is mixed, add  
3 ounces each chopped white and  
bittersweet chocolate using Speed 1,  
mix for 15 seconds to combine.  
and opaque, about 3 minutes, adding  
Sunshine Chiffon Cake  
1
2  
cup of the sugar gradually to the egg  
Chiffon cakes are made with oil rather than  
butter or shortening, making them moist  
and light in texture. With flecks of fresh  
citrus, this one is good on its own, or  
served with sliced fresh fruit.  
whites. Continue to whip until stiff and  
glossy, about 7 minutes total. Reserve.  
Place the remaining 1 cup of the sugar,  
the flour, baking powder, and salt in  
a large mixing bowl. Insert mixing  
beaters. Mix on Speed 1 to blend and  
aerate, 10 seconds. Place the egg  
yolks, zests, juice, oil, and extracts in a  
medium bowl. Mix on Speed 2 for 30  
seconds; scrape the bowl. Make a well  
in the center of the dry ingredients.  
Add the liquid/yolk mixture and mix  
using Speed 2 until batter is smooth,  
about 1 minute.  
Nutritional information per serving  
(based on 18 servings):  
Calories 194 (37% from fat) • carb. 27g  
• pro. 3g • fat 10g • sat. fat 1g • chol. 83mg  
• sod. 282mg • calc. 93mg • fiber 0g  
Makes 16 to 20 servings  
7
1
1 ⁄2  
2
large eggs, separated  
teaspoon fresh lemon juice  
cups granulated sugar, divided  
cups unbleached all-purpose flour *  
tablespoon baking powder  
teaspoon salt  
1
* Stir flour, then spoon into measuring  
cup. Level off with the back of a table  
knife or spatula.  
1
1
4
1
tablespoon finely chopped lemon  
zest  
1
tablespoon finely chopped orange  
zest  
cup fresh orange juice  
Stir 1 cup of the egg whites into the  
batter using a spatula, then gently fold  
the remaining egg whites into the  
3
4
10  
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04cu13060_chm3_ib 7/16/04 3:51 PM Page 11  
Orange Apricot Glaze  
Roasted Red Pepper and  
Sun-dried Tomato Dip  
Serve this dip with crackers, bagel chips  
or pita chips. Or, try it as a spread  
on sandwiches, or as a topping  
for baked potatoes.  
1
tablespoon finely minced shallot or  
green onion  
tablespoon finely chopped fresh  
parsley  
teaspoon herbs de Provence  
teaspoon kosher salt  
teaspoon white pepper  
dash hot sauce such as Tabasco®,  
to taste  
A good way to sweeten your chiffon cake.  
Makes 1⁄  
2
cup glaze  
1
1
2  
cup apricot preserves  
1
2
1
tablespoons Grand Marnier®  
teaspoon fresh lemon juice  
1
4
2
Makes 2 cups  
1
8
ounces cream cheese (lowfat or  
regular), cut into 8 pieces  
cup sour cream (lowfat or regular)  
roasted red pepper, cut into 1-inch  
pieces  
cup chopped sun-dried tomatoes  
(not oil packed)  
tablespoon chopped fresh parsley  
clove garlic, chopped  
Place preserves, liqueur and lemon  
juice in a small bowl. Insert the mixing  
beaters. Mix on Speed 3 for 1 minute.  
May use as is, or for a smoother glaze,  
press through a strainer.  
1
2
1
Place all ingredients except hot sauce  
in a medium bowl. Mix on Speed 2 for 1  
minute, then increase speed to Speed 3  
to whip for an additional 2 minutes until  
light and fluffy. Add hot sauce to taste,  
whip on Speed 5 for 30 seconds longer.  
Allow to stand at least 30 minutes  
before serving, to allow flavors to blend.  
Transfer to a resealable container and  
refrigerate. Remove from refrigerator  
15 minutes before serving to soften.  
Serve with crackers, pita or bagel chips.  
It also makes a good topping for a  
baked potato.  
1
3
Nutritional information per serving  
(about 113 teaspoon):  
Calories 28 (1% from fat) • carb. 7g  
• pro. 0g • fat 0g • sat. fat 0g • chol. 0mg  
• sod. 4mg • calc. 2mg • fiber 0g  
1
1
1
8
2
teaspoon basil  
teaspoon freshly ground black pepper  
1
Grand Marnier® is a registered trademark owned by the Societe  
des Produits Marnier - LaPostolle Joint Stock Co.  
Combine all ingredients in a medium  
bowl. Mix on Speed 2 until well blended  
and smooth, 2 minutes. Mix on Speed 3  
to lighten, 1 minute. Transfer to a  
resealable container and refrigerate for  
30 minutes or longer to allow flavors to  
blend before serving.  
Savories  
Herbed Cheese  
Instead of purchasing expensive  
herb-flavored cheeses, you can  
easily prepare your own.  
Nutritional information per serving  
(2 tablespoons, made with lowfat cream cheese):  
Calories 58 (69% from fat) • carb. 1g  
Nutritional information per serving  
(2 tablespoons), made with lowfat products:  
Calories 54 (52% from fat) • carb. 4g  
• pro. 2g • fat 3g • sat. fat 2g • chol. 7mg  
• sod. 111mg • calc. 43mg • fiber 0g  
Makes about 2 cups  
• pro. 3g • fat 4g • sat. fat 3g • chol. 9mg  
• sod. 156mg • calc. 35mg • fiber 0g  
8
5
1
ounces cream cheese  
Tabasco® is a registered trademark owned by McIlhenny Co.  
(may use regular or lowfat)  
ounces chèvre or other goat cheese  
(soft type, not aged)  
clove garlic, peeled and minced  
11  
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04cu13060_chm3_ib 7/16/04 3:51 PM Page 12  
as necessary. Serve with chips or fresh  
vegetable crudité dippers.  
Caramelized Onion Dip  
Creamy Bleu Cheese Dressing  
Serve with chips or fresh vegetables.  
This version is much lower in fat than  
traditional Bleu Cheese Dressings.  
Try it as a dip for celery the next time  
you serve Buffalo-style Wings.  
Makes 312 cups  
Nutritional information per serving (1⁄  
cup):  
4
Calories 131 (72% from fat) • carb. 6g  
• pro. 3g • fat 11g • sat. fat 4g • chol. 21mg  
• sod. 308mg • calc. 53mg • fiber 1g  
4
2
tablespoons unsalted butter  
tablespoons extra virgin olive oil  
cups finely chopped onions  
teaspoon cayenne pepper  
teaspoon kosher salt  
teaspoon freshly ground black  
pepper  
ounces lowfat cream cheese, at  
room temperature, cut into  
1-inch pieces  
Makes about 2 cups dressing  
2
1
clove garlic, peeled and chopped  
ounce shallot, peeled and chopped  
cup lowfat buttermilk  
cup nonfat yogurt  
cup lowfat mayonnaise  
teaspoon dry mustard  
teaspoon Worcestershire sauce  
teaspoon white pepper  
ounces crumbled bleu cheese  
dash Tabasco® or other hot sauce –  
to taste  
1
4
1
2
Basic Vinaigrette  
The perfect topping for a crisp green salad,  
this can be varied by changing the flavor of  
the oil or vinegar, or by adding herbs.  
1
1
2
1
2
1
1
4
3
8
3
Makes about 2 cups  
1
2
1
4
3
1
clove garlic, peeled and finely minced  
tablespoons Dijon-style mustard  
cup wine vinegar or lemon juice  
teaspoon kosher salt  
teaspoon freshly ground pepper  
cup vegetable oil  
2
4
cup lowfat sour cream  
cup lowfat mayonnaise  
3
1
2
1
2
2
1
Heat butter and oil in a large Cuisinart®  
skillet (12-inch or 512 quart sauté) using  
medium heat. Add the chopped onions,  
cayenne, salt and pepper. Sauté for 10  
minutes, stirring occasionally. Reduce  
the heat to medium-low and cook for an  
additional 20–25 minutes, until the  
onions are browned and caramelized.  
Let cool completely.  
Place the cream cheese, sour cream  
and mayonnaise in a medium bowl.  
Mix on Speed 1 for 1 minute, then  
increase speed to Speed 2 for an  
additional 2 minutes until light and fluffy.  
Add half the cooled onions, and mix on  
Speed 3 for 1 minute. Add remaining  
onions and mix on Speed 1 until  
1
4
1
Place the garlic, shallot, buttermilk,  
yogurt, mayonnaise, dry mustard,  
Worcestershire, and pepper in a  
medium bowl. Mix using Speed 2 until  
smooth and creamy, 30–40 seconds.  
Add the crumbled bleu cheese and  
Tabasco®. Mix using Speed 2 for  
20–30 seconds longer. Let stand for  
30 minutes before using to allow flavors  
to develop. Cover and refrigerate all  
unused portions. Keeps 1 week.  
1
2
cup extra virgin olive oil  
Place the garlic, mustard, vinegar, salt,  
and pepper in a medium bowl. Mix on  
Speed 2 until well blended, 30 seconds.  
With the mixer running, add the oils in a  
slow steady stream, about 112 minutes  
continue to mix until totally blended.  
(If vinaigrette is made ahead and  
separation occurs, remix on Speed  
3/medium until blended.)  
Nutritional information per serving (4 teaspoons):  
Calories 27 (54% from fat) • carb. 1g  
• pro. 1g • fat 1g • sat. fat 0g • chol. 2mg  
• sod. 47mg calc. 29mg • fiber 0g  
Nutritional information per serving (1 tablespoon):  
Calories 92 (98% from fat) • carb. 1g  
• pro. 0g • fat 10g • sat. fat 1g • chol. 0mg  
• sod. 54mg • calc. 1mg • fiber 0g  
blended. Taste and adjust seasonings  
12  
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04cu13060_chm3_ib 7/16/04 3:51 PM Page 13  
peeled, cut into 1-inch pieces  
heat, and use Speed 1 to mash the  
potatoes and garlic until somewhat  
smooth, about 60 seconds. While still  
mixing, add the hot milk and butter mix-  
ture, and mix until well blended, about  
30 seconds. Mix on Speed 3 until fluffy,  
about 1–2 minutes. Add the remaining  
salt and pepper, mix to blend, 15 sec-  
onds. Scrape down sides of pan with  
rubber spatula as necessary. Transfer  
the potatoes to a warm serving bowl  
and sprinkle with the remaining  
Garlic & Chive Mashed Potatoes  
Old-fashioned comfort food at its best.  
For Basic Mashed Potatoes, omit  
the garlic and chives.  
3
6
tablespoons ( ⁄  
4
stick) unsalted  
butter, room temperature  
large eggs  
cup firmly packed brown sugar  
teaspoon cinnamon  
teaspoon ground ginger  
teaspoon kosher salt  
teaspoon freshly ground black  
pepper  
cups cornflakes, crushed  
cup (packed) brown sugar  
2
1
2
4
Makes 7 cups (12 servings)  
1
1
2
3
4–6  
2
1
4
pounds russet or Yukon gold potatoes  
cloves garlic, peeled and halved  
teaspoons kosher salt, divided  
teaspoon white wine vinegar  
cup whole milk  
1
2
1
4
1
3
1 ⁄2  
1
1
2
2
2
cup half-and-half  
1
cup chopped pecans  
chopped chives. Serve immediately.  
3
2
tablespoons unsalted butter  
cup ( ⁄4 ounce) chopped fresh chives  
3
1
1
6
tablespoons ( ⁄  
4
stick) unsalted butter,  
1
melted  
Nutritional information per serving:  
Calories 149 (28% from fat) • carb. 24g  
• pro. 3g • fat 5g • sat. fat 3g • chol. 14mg  
• sod. 185mg • calc. 42mg • fiber 2g  
4
teaspoon freshly ground white or  
black pepper  
If baking immediately after preparing,  
preheat oven to 400°F. Lightly coat an  
8-cup baking dish with cooking spray.  
Cook sweet potatoes in large pot of  
boiling water until tender, about  
15 minutes. Drain; transfer potatoes  
to large bowl and add butter. Mix on  
Speed 1 for one minute, then increase  
to Speed 2 and beat until smooth.  
Add eggs, brown sugar, spices, salt  
and pepper; beat on Speed 1 to blend,  
about 30 seconds. Transfer mixture  
to the prepared baking dish. (Can  
be made 1 day ahead. Cover and  
refrigerate.) Bake potatoes in the  
preheated oven until they are slightly  
puffed and beginning to brown around  
the edges, about 25–30 minutes.  
Peel the potatoes and cut in 34-inch-  
thick slices. Place the potatoes, garlic,  
1 teaspoon kosher salt, and wine  
vinegar in a 334 quart saucepan* and  
cover with cold water by 1 inch. Cover  
loosely and bring to the boil over high  
heat, then reduce heat to medium high  
and boil gently until potatoes are  
tender but not falling apart, about  
18–22 minutes. While potatoes are  
cooking, combine milk, half-and-half,  
butter, and 14 cup of the chives in  
a Cuisinart® 112–quart saucepan.  
Simmer over low heat until butter is  
completely melted. Keep warm.  
* Do not use nonstick cookware with the  
Cuisinart® Hand Mixer.  
Tip: For a “lighter” everyday version,  
use reduced fat or fat-free milk  
in place of the whole milk and  
half-and-half.  
Sweet Yam Casserole with  
Crunchy Pecan Topping  
This easy-to-make casserole can  
be prepared a day ahead to make  
holiday entertaining easier.  
Makes 10 servings  
Drain the cooked potatoes and garlic,  
return to the saucepan, and place over  
low heat for 1 minute. Remove from the  
cooking spray  
pounds sweet potatoes or yams,  
1
While potatoes bake, prepare the  
1 ⁄2  
13  
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04cu13060_chm3_ib 7/16/04 3:51 PM Page 14  
topping by mixing the remaining  
ingredients in a bowl. Sprinkle the  
topping evenly over the potatoes and  
bake about 10 minutes longer, until  
golden brown and crispy.  
tip; rub each potato with 14 teaspoon of  
the olive oil. Bake the potatoes in the  
preheated oven until fork tender, about  
1 hour. When cool enough to handle,  
cut off the top third of each potato and  
scoop out the flesh, leaving a 14-inch  
shell. Place potato flesh in large mixing  
bowl and reserve potato shells.  
Add milk and butter to potatoes.  
Mix on Speed 1 for 1 minute until  
mashed; mix on Speed 2 for one minute  
longer. Add spinach, cheese, green  
onions, salt, and pepper. Mix on Speed  
1 until well blended.  
Fill the reserved potato shells with the  
potato-spinach mixture. Potatoes may  
be made ahead to this point, covered  
and refrigerated until ready to bake.  
Preheat oven to 375°F. Arrange the  
potatoes on a jelly roll type pan that has  
been lined with parchment. Bake uncov-  
ered until potatoes are hot and tops are  
golden brown, about 25–30 minutes  
(add 5–10 minutes for cold potatoes).  
Serve hot.  
Cuisinart® PowerSelect™  
Electronic Hand Mixer  
LIMITED THREE-YEAR  
WARRANTY  
Nutritional information per serving:  
Calories 253 (41% from fat) • carb. 31g  
• pro. 4g• fat 12g • sat. fat 5g • chol. 61mg  
• sod. 202mg • calc. 26mg • fiber 4g  
This warranty supersedes all previous  
warranties on the Cuisinart® PowerSelect™  
3-Speed Electronic Hand Mixer. This  
warranty is available to consumers only.  
You are a consumer if you own a Cuisinart®  
PowerSelect3-Speed Electronic Hand  
Mixer that was purchased at retail for  
personal, family or household use. Except  
as otherwise required under applicable  
state law, this warranty is not available to  
retailers or other commercial purchasers  
or owners. We warrant that your Cuisinart®  
PowerSelect3-Speed Electronic Hand Mixer  
will be free of defects in material or workman-  
ship under normal home use for three years  
from the date of original purchase.  
Twice-Baked Potatoes with  
Spinach and Gruyère  
The perfect addition to a baked potato.  
Makes 8 servings  
8
large (about 10 ounces each) baking  
potatoes, scrubbed  
2
1
4
teaspoons olive oil  
cup evaporated fat-free milk  
tablespoons unsalted butter, at room  
temperature, cut in 4 pieces  
packages (10 ounces each) frozen  
chopped spinach, thawed and  
squeezed very dry  
ounces Gruyère cheese, shredded  
(do not use processed Gruyère)  
green onions, finely chopped  
(include some of the green)  
teaspoon kosher salt  
2
6
We suggest that you complete and return  
the enclosed product registration card  
promptly to facilitate verification of the date  
of original purchase. However, return of the  
product registration is not a condition of  
these warranties.  
If your Cuisinart® PowerSelect3-Speed  
Electronic Hand Mixer should prove to be  
defective within the warranty period, we will  
repair it, or if we think necessary, replace it.  
Nutritional information per serving:  
Calories 418 (30% from fat) • carb. 58g  
• pro. 17g • fat 14g • sat. fat 8g • chol. 40mg  
• sod. 305mg • calc. 417mg • fiber 7g  
6
3
2
4
1
teaspoon freshly ground white or  
black pepper  
Preheat the oven to 400°F. Pierce each  
potato several times with a fork or knife  
14  
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04cu13060_chm3_ib 7/16/04 3:51 PM Page 15  
To obtain warranty service, please call our  
Consumer Service Center toll-free at  
1-800-726-0190 or write to:  
These warranties do not cover any damage  
caused by accident, misuse, shipment or  
other than ordinary household use.  
if necessary, replacement by calling  
our Consumer Service Center toll-free at  
800-726-0190. Cuisinart will be responsible  
for the cost of the repair, replacement,  
and shipping and handling for such  
Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
These warranties exclude all incidental or  
consequential damages. Some states do not  
allow the exclusion of or limitation of inci-  
dental or consequential damages, so the  
foregoing limitation may not apply to you.  
nonconforming products under warranty.  
BEFORE RETURNING YOUR  
CUISINART® PRODUCT  
To facilitate the speed and accuracy of your  
return, please also enclose $10.00 for ship-  
ping and handling of the product (California  
residents need only supply proof of  
purchase and should call 1-800-726-0190  
for shipping instructions). Please also be  
sure to include a return address, description  
of the product defect, product serial number,  
and any other information pertinent to the  
product’s return. Please pay by check or  
money order.  
CALIFORNIA RESIDENTS ONLY  
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 to ensure that  
the problem is properly diagnosed, the  
product serviced with the correct parts,  
and to ensure that the product is still  
under warranty.  
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, according to its preference, either  
repair the product, refer the consumer to  
an independent repair facility, replace the  
product, or refund the purchase price less  
the amount directly attributable to the  
consumer’s prior usage of the product.  
If either of the above two options does  
not 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  
NOTE: For added protection and secure  
handling 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.  
Your Cuisinart® PowerSelect3-Speed  
Electronic Hand Mixer has been  
manufactured to strict specifications.  
These warranties expressly exclude any  
defects or damages caused by accessories,  
replacement parts or repair service other  
than those that have been authorized  
by Cuisinart.  
consumer will be responsible for the  
reasonable cost of such service, repair,  
replacement, or refund for nonconforming  
products under warranty.  
California residents may also, according  
to their preference, return nonconforming  
products directly to Cuisinart for repair or,  
15  
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04cu13060_chm3_ib 7/16/04 3:51 PM Page 16  
Ice Cream  
Makers  
Cookware  
Toasters  
Blenders  
Coffeemakers  
Food  
Processors  
Cuisinart offers an extensive assortment of top quality products to make life in the  
kitchen easier than ever. Try some of our other countertop appliances and  
TM  
cookware, and Savor the Good Life .  
© 2004 Cuisinart  
Cuisinartis a registered  
trademark of Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
04CU13060  
IB-5187  
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