Cuisinart Mixer HM 50 User Manual

INSTRUCTION AND  
RECIPE BOOKLET  
TM  
HM-50  
Power Advantage 5-Speed 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 Lever  
Conveniently located for easy  
ejection of beaters.  
FEATURES  
AND BENEFITS  
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.  
2.  
1.  
Maximum Comfort  
Balanced to do more work for you. The  
shape of the mixer allows maximum  
possible power and balance. Stress-free  
grip provides unparalleled comfort and  
control, even during extended mixing.  
6. Heel Rest  
Allows mixer to rest squarely  
on countertop.  
3.  
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.  
Easy To Clean  
The Power Advantage Hand Mixer  
4.  
6.  
has a smooth, sealed base; it wipes  
clean instantly.  
1. Speed Control  
Provides fingertip control of  
all speeds.  
5.  
2. Exclusive Rotating Swivel Cord  
Unique swivel cord can be positioned  
for comfort with right- or left-handed  
use.  
3. Spatula  
3
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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.  
Speed 3  
USE AND CARE  
• Complete beating cake mixes  
• Mix scratch cake batters  
• Cream butter and sugar until light  
and fluffy  
Inserting Beaters  
1. Unplug the mixer and set the speed  
control to OFF.  
2. Insert beater with collar into the 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.  
• Complete mixing frostings  
• Whip potatoes/squash  
• Beat whole eggs/yolks  
• Start whipping cream  
NOTE: DO NOT USE NONSTICK  
COOKWARE WITH THE CUISINART  
HAND MIXER.  
®
Speed 4  
• Complete whipping cream  
QUICK  
REFERENCE GUIDE  
Speed 5  
• Whip egg whites  
• Whip butter or cream cheese to light  
and fluffy consistency for dips and  
spreads  
Larger  
Hole  
Mixing Techniques  
The Power Advantage Hand Mixer  
should always be set on the lowest  
speed when you start mixing.  
Collar  
Speed 1  
RECIPES  
• Start mixing most  
Turning Mixer On and Changing Speeds  
Mixing Tips  
ingredients together  
1. To turn mixer on, simply push the slide  
switch forward to Speed 1.  
2. Push the slide switch forward to  
increase the speed. To turn off your  
mixer, position the slide switch to Off.  
• Always read entire recipe and measure  
all ingredients before beginning the  
mixing process.  
• For best results, do not measure flour  
directly from the bag. Pour into a  
container or bowl, scoop out the flour  
and level with the back of a knife or  
spatula. For flour stored in a container,  
stir before measuring.  
• Eggs, butter or cream cheese combine  
more thoroughly at room temperature.  
• Remove butter for recipe first and cut  
into ½-inch pieces, then measure out  
remaining ingredients for recipe. This  
• 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  
• Add flour to batters, or liquids to  
dry ingredients  
• Start mixing frostings  
• Start mixing cake mixes  
Cleaning and Removing Beaters  
1. Before cleaning the Power Advantage  
Hand Mixer, set the speed control to  
OFF and unplug it from the wall  
outlet. Lift the beater release lever  
and remove beaters from the mixer.  
Wash the beaters after each use in  
hot, soapy water or in a dishwasher.  
Speed 2  
• Add eggs to batters/doughs  
• Start to whip potatoes/squash  
• Mix pudding batters  
4
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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.  
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.  
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. Bake in the preheated oven: 18 to 20  
minutes for regular muffins, 14 to 16  
minutes for mini muffins, until lightly  
browned and springy to touch in the  
center. Serve warm with Maple Orange  
Butter. (Muffins may be made ahead and  
frozen. Thaw and warm before serving.)  
• The best cheesecakes are made when the  
eggs and cream cheese are a similar room  
®
temperature. While the Cuisinart Power  
SWEETS  
Advantage Hand Mixer can easily mix cold  
cream cheese, the trick is not to add too  
much air, which can cause cracking.  
• For best results, use heavy cream, cold  
from the refrigerator, for whipped cream.  
• For best results, whip egg whites in a  
spotlessly clean stainless steel or glass  
mixing bowl. If available, use a copper  
mixing bowl. Chocolate chips, nuts, rai-  
sins, etc. can be added using  
Cinnamon Muffins  
These tasty muffins are just right for  
a holiday bread basket.  
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  
Makes 12 regular or 24 mini muffins  
cooking spray  
2
3
1
cups unbleached, all-purpose flour  
tablespoons brown sugar, packed  
tablespoon baking powder  
teaspoon cinnamon  
teaspoon salt  
large eggs  
cup evaporated skim milk (not  
reconstituted), or whole milk  
cup unsalted butter, melted and  
cooled  
Maple Orange Butter  
Maple Orange Butter also makes a great  
spread for pancakes, waffles,  
biscuits or scones.  
1
speeds 1 or 2 of your hand mixer.  
1
4
To separate eggs for any recipe, break  
one at a time into a small bowl, gently  
remove yolk, then transfer egg white to  
spotlessly clean mixing bowl. If a yolk  
breaks into the egg white, reserve that  
egg for another use. Just a drop of  
egg yolk will prevent the whites from  
whipping properly.  
To achieve the highest volume when  
whipping egg whites, the mixing bowl  
and beaters must be spotlessly clean  
and free of any fat, oil, etc. (Plastic bowls  
are not recommended for whipping egg  
whites.) The presence of any trace of  
fat or oil will prevent the egg whites  
from increasing in volume. Wash bowl  
2
1
Makes 34 cup  
1
2
cup unsalted butter, room temperature  
tablespoons maple syrup  
1
4
2
(not pancake or sugar syrup)  
zest of 1 orange, finely chopped  
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.  
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  
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.  
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 Bits O’Brickle or  
Speed 1. Add flour mixture, mixing on  
Speed 1 until combined, 30 seconds.  
Add chocolate morsels and walnuts and  
mix on Speed 1 to blend, 10 seconds.  
Double Chocolate Walnut  
Brownie Drops  
shredded coconut  
cup M&M’s candies  
cup raisins, dried cranberries or  
dried tart cherries  
2
2
®
3
A brownie in a bite!  
3
Makes 26  
1
Scoop dough in 1 ⁄2 tablespoon amounts  
cooking spray  
2
ounces unsweetened chocolate,  
chopped  
cups unbleached, all-purpose flour  
teaspoon baking powder  
teaspoon salt  
tablespoons unsalted butter,  
cut into 8 pieces  
cup granulated sugar  
cup brown sugar, firmly packed  
large egg  
onto prepared baking sheets. (For ease,  
speed and uniformity, you may use  
a #40 ice cream scoop.) Bake in the  
preheated oven for 10 to 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.  
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 2 until light and fluffy,  
about 1 to 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 2 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 2 until  
just blended. Add chocolate chips and  
next 3 ingredients; continue mixing on  
Speed 2 until well blended, about 20 to  
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 to 12 minutes. Remove  
from baking sheet and cool on wire rack.  
1
1 ⁄2  
1
2
2
1
8
1
2
2
1
Nutritional information per cookie:  
Calories 151 (48% from fat) • carb. 18g  
• pro. 2g • fat 8g • sat. fat 4g • chol. 18mg  
• sod. 59mg • calc. 15mg • fiber 1g  
1
1
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’re 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
1 ⁄2  
1
1 ⁄3  
1 ⁄3  
cups unbleached, all-purpose flour  
teaspoons baking soda  
teaspoon salt  
cups butter  
cups light brown sugar  
cups sugar  
1
1
1
1
1 ⁄3  
Place the butter and sugars in a  
2
1 ⁄2  
large eggs  
medium bowl. Mix on Speed 2 for 30  
seconds, then mix on Speed 4 until  
light and fluffy, 2 minutes. Add the egg  
and vanilla, mixing on Speed 2 until  
combined, 20 seconds. Add melted,  
1
Nutritional information per cookie:  
Calories 165 (40% from fat) • carb. 23g  
• pro. 2g • fat 7g • sat. fat 4g • chol. 18mg  
• sod. 91mg • calc. 25mg • fiber 1g  
teaspoons vanilla extract  
cups quick-cooking oats  
cup chopped pecans  
cup chocolate chips  
(semisweet or milk)  
4
2
3
3
2
cooled chocolate; mix 20 seconds on  
6
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1
1 ⁄4  
teaspoons vanilla extract  
cups semisweet chocolate chips  
cup chopped pecans, toasted  
cooking spray  
scoop.) Arrange balls on parchment-lined  
baking sheet 212 inches apart. Press each  
ball gently with the bottom of a flat glass.  
Bake in preheated oven for 10 to 12 min-  
utes, until crackled and just beginning to  
turn golden. Remove from oven, let cool  
on baking sheet for 2 to 3 minutes, then  
transfer to a wire rack to cool completely.  
Store between sheets of waxed paper in  
an airtight container.  
Lemon-Lime Sugar Cookies  
1
1 ⁄2  
Cookies with a little zest!  
1
Makes 50 cookies  
4
cups unbleached, all-purpose flour  
teaspoons baking soda  
teaspoon salt  
cup (1 stick) unsalted butter,  
cut into 8 pieces  
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 3 until light and fluffy,  
about 1 to 2 minutes. Add coffee/water  
mixture, egg and vanilla; gradually  
increase to Speed 4 and mix until well  
blended, about 30 seconds.  
Add flour mixture; mix on Speed 4 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 on  
Speed 1 until just combined, about 20 to  
30 seconds.  
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 to 12 minutes. Cool slightly  
on baking sheet and then transfer to  
a wire rack.  
2
1
2
2
1
1
2 ⁄2 cups granulated sugar, divided  
1
®
2
cup Lyle’s Golden Syrup  
Tip: To chop zest easily, place zest in  
®
®
(may use light corn syrup)  
large eggs  
work bowl of a Cuisinart MiniPrep  
Plus with 14 cup of the sugar from the  
recipe. Pulse on chop 10 to 15 times,  
then process continuously until finely  
chopped, 30 to 40 seconds.  
2
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  
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  
1
1
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.  
Place the butter and 2 cups of the 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 to 40  
seconds until smooth. Add extracts; mix  
on Speed 2 for 30 seconds.  
Using 112 tablespoons of dough, shape  
into round balls and dip in remaining  
sugar to coat. (For ease, speed and  
uniformity, use a number 40 ice cream  
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.  
Makes 312 dozen cookies  
1
1 ⁄2  
1
tablespoons instant coffee granules  
tablespoon hot water  
2
cups unbleached, all-purpose flour  
teaspoons baking soda  
teaspoon salt  
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  
1
1 ⁄4  
1
4
1
cup butter, slightly softened  
cup firmly packed light brown sugar  
cup sugar  
3
4
3
4
1
large egg  
7
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mixture by rounded tablespoons onto  
prepared baking sheets, or gently place  
Meringue Kisses  
Light as a cloud, these sweet little kisses are  
just the thing when the sweet tooth bites.  
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.  
it in a large pastry bag fitted with a  
3
8-inch plain tip and pipe out “kisses”.  
Makes 36  
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  
completely. Store in an airtight container.  
1
2
tablespoon butter, melted  
tablespoons powdered sugar  
large egg whites  
teaspoon cream of tartar  
cup granulated sugar  
Makes 18–24 servings  
cooking spray  
cups sliced apples*  
4
1
3
4
8
3
(peel, core, quarter apples, cut into  
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
8-inch slices)  
(superfine is best)  
juice of 1 lemon  
1
2
teaspoon vanilla or almond extract  
ounces chopped semisweet or  
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 unbleached, all-purpose flour  
tablespoon baking powder  
teaspoon salt  
1
1
bittersweet chocolate ( ⁄8-inch chop)  
Tip: Meringues are best when made on  
a dry day.  
1
2
2
1
Preheat oven to 225°F. Line two baking  
sheets with parchment paper. Brush the  
parchment lightly with the melted butter,  
then dust with powdered sugar, shaking  
off excess sugar.  
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 5.  
Whip until soft peaks form, 112 to 2 min-  
utes (depending on temperature of egg  
whites). Sprinkle sugar 1 tablespoon at a  
time over egg whites and beat on Speed  
4 after each addition, until stiff peaks  
form and mixture is shiny but not dry,  
about 4 minutes total.  
To make “nests” for mousse:  
Draw 3-inch circles on the underside of  
parchment sheet. Butter and dust with  
powdered sugar. Pipe concentric 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.  
3
1
3
4
2
1
cups granulated sugar  
cup unsalted butter, cut into  
1
2-inch pieces  
4
2
large eggs  
teaspoons vanilla extract  
Preheat oven to 350°F. Lightly coat a  
13x9x2-inch rectangular baking pan with  
cooking spray.  
Place the apples, lemon juice, brown  
sugar, cinnamon, nutmeg, and dried  
cranberries in a medium bowl. Toss  
gently to combine; reserve.  
Add the vanilla and beat on Speed 1  
to blend in, 10 seconds.  
Using a clean rubber spatula, fold in  
chopped chocolate. Drop meringue  
Place the flour, baking powder, and salt  
in a medium bowl. Mix on Speed 1 to  
8
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1
4
2
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  
blend and aerate, 15 seconds; reserve.  
2 minutes. Using Speed 1, add eggs,  
one at a time, mixing for 15 seconds  
after each addition. Scrape the bowl. Add  
cornstarch; 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.  
Pour the mixture over the cooled crust.  
Place the pan in a larger aluminum pan  
and place in the oven; add enough  
1
Place the sugar and butter in a large  
bowl. Mix on Speed 2 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 mixture. Bake in preheated  
oven for 55 to 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
8
1
16  
16  
4
2
2
hot water to the outer pan so that it is  
1
2-inch deep. Bake in the preheated  
350°F oven for 60 to 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 serv-  
ing. Garnish with chocolate curls  
if desired.  
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.  
* About 112 pounds apples before trimming.  
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 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.  
Nutritional information per serving  
(based on 24 pieces):  
Calories 253 (31% from fat) • carb. 56g  
• pro. 3g • fat 9g • sat. fat 5g • chol. 75mg  
• sod. 151mg • calc. 31mg • fiber 2g  
* 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.  
Cappuccino Cheesecake  
Coffee and dessert, all in one!  
Nutritional information per serving  
(based on 16 servings):  
Calories 368 (48% from fat) • carb. 41g  
• pro. 8g • fat 20g • sat. fat 12g • chol. 116mg  
• sod. 290mg • calc. 89mg • fiber 1g  
Makes 12–16 servings  
2
2  
tablespoons instant espresso powder  
cup half-and-half  
1
Variation:  
cooking spray  
3
tablespoons unsalted butter,  
cut into 2-inch pieces  
cups granulated sugar, divided  
cup unbleached, all-purpose flour  
cup unsweetened cocoa  
After the cheesecake is mixed, add  
3 ounces each chopped white and  
bittersweet chocolate using Speed 1,  
and mix for 15 seconds to combine.  
1
1
Place cream cheeses and remaining  
sugar in a large mixing bowl. Beat on  
Speed 1 until combined and smooth,  
2 ⁄2  
3
4
4
1
9
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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  
Sunshine Chiffon Cake  
glossy, about 7 minutes total. Reserve.  
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.  
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.  
* Stir flour, then spoon into measuring  
cup. Level off with the back of a table  
knife or spatula.  
Makes 16–20 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  
tablespoon finely chopped lemon  
zest  
tablespoon finely chopped orange  
zest  
Orange Apricot Glaze  
A good way to sweeten your chiffon cake.  
1
Makes 12 cup glaze  
1
1
1
Stir 1 cup of the egg whites into the  
batter using a spatula, then gently fold  
the remaining egg whites into the batter,  
one third at a time. Gently spoon into the  
prepared pan and bake in the preheated  
oven for 60 minutes, or until a cake tester  
comes out clean when tested. Invert the  
pan immediately onto a wire rack and  
let the cake cool completely in the pan  
upside down on the rack. This will take  
4
2
cup apricot preserves  
tablespoons Grand Marnier  
teaspoon fresh lemon juice  
®
1
2
1
1
Place preserves, liqueur and lemon juice  
in a small bowl. Insert the mixing beaters.  
Mix on Speed 5 for 1 minute. May use as  
is, or for a smoother glaze, press through  
a strainer.  
3
2
4
cup fresh orange juice  
1
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  
1
1 ⁄2  
1
Nutritional information per serving  
1
about 2 ⁄2 to 3 hours.  
(about 113 teaspoons):  
Calories 28 (1% from fat) • carb. 7g  
• pro. 0g • fat 0g • sat. fat 0g • chol. 0mg  
• sod. 4mg • calc. 2mg • fiber 0g  
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.  
Preheat oven to 325°F. Have ready  
a 10-inch angel food or tube pan  
(preferably one that is one piece).  
Place the egg whites in a large, clean  
stainless or glass mixing bowl. Using  
Speed 5, whip egg whites until frothy  
and foamy, about 30 seconds, then add  
lemon juice. Continue to whip until thick  
and opaque, about 3 minutes, adding  
cup of the sugar gradually to the egg  
1
2
whites. Continue to whip until stiff and  
10  
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Nutritional information per serving  
(2 tablespoons, made with lowfat cream cheese):  
Calories 58 (69% from fat) • carb. 1g  
Caramelized Onion Dip  
Savories  
Serve with chips or fresh vegetables.  
Herbed Cheese  
Instead of purchasing expensive  
herb-flavored cheeses, you can  
easily prepare your own.  
• pro. 3g • fat 4g • sat. fat 3g • chol. 9mg  
• sod. 156mg • calc. 35mg • fiber 0g  
Makes 312 cups  
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  
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  
2
Makes about 2 cups  
1
4
8
5
ounces cream cheese  
1
1
(may use regular or lowfat)  
ounces chèvre or other goat cheese  
(soft type, not aged)  
2
for baked potatoes.  
8
Makes 2 cups  
1
1
clove garlic, peeled and minced  
tablespoon finely minced shallot or  
green onion  
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  
3
2
4
cup lowfat sour cream  
cup lowfat mayonnaise  
1
1
1
tablespoon finely chopped fresh  
parsley  
2
1
Heat butter and oil in a large skillet using  
medium heat. Add onions, cayenne, salt  
and pepper. Sauté for 10 minutes, stirring  
occasionally. Cook on medium-low for  
an additional 20 to 25 minutes, until the  
onions are browned and caramelized.  
Let cool completely.  
1
teaspoon herbs de Provence  
teaspoon kosher salt  
teaspoon white pepper  
1
1
2
3
cup chopped sun-dried tomatoes  
(not oil packed)  
1
4
®
dash hot sauce such as Tabasco ,  
to taste  
1
tablespoon chopped fresh parsley  
clove garlic, chopped  
1
1
2
teaspoon basil  
Place all ingredients except hot sauce  
in a medium bowl. Mix on Speed 3 for  
1 minute, then increase speed to Speed 5  
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  
1
8
teaspoon freshly ground black pepper  
Place the cream cheese, sour cream  
and mayonnaise in a medium bowl. Mix  
on Speed 1 for 1 minute, then Speed  
3 for an additional 2 minutes until light  
and fluffy. Add half the cooled onions,  
and mix on Speed 5 for 1 minute. Add  
remaining onions and mix on Speed 1  
until blended. Taste and adjust seasonings.  
Combine all ingredients in a medium  
bowl. Mix on Speed 3 until well blended  
and smooth, 2 minutes. Mix on Speed 5  
to lighten, 1 minute. Transfer to a reseal-  
able container and refrigerate for 30  
minutes or longer to allow flavors to  
blend before serving.  
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  
1
Nutritional information per serving ( ⁄4 cup):  
Calories 131 (72% from fat) • carb. 6g  
• pro. 3g • fat 11g • sat. fat 4g • chol. 21mg  
• sod. 308mg • calc. 53mg • fiber 1g  
crackers, pita or bagel chips. It also  
makes a good topping for a baked potato.  
11  
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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.  
Creamy Blue Cheese Dressing  
Garlic & Chive Mashed Potatoes  
Old-fashioned comfort food at its best.  
For basic mashed potatoes, omit  
the garlic and chives.  
This version is much lower in fat than  
traditional blue cheese dressings.  
Try it as a dip for celery the next time  
you serve Buffalo Wings.  
Makes 7 cups (12 servings)  
Makes about 2 cups  
Makes about 2 cups dressing  
3
pounds russet or Yukon Gold  
potatoes  
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  
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  
1
2
2
4–6  
2
cloves garlic, peeled and halved  
teaspoons kosher salt, divided  
teaspoon white wine vinegar  
cup whole milk  
1
1
2
2
2
1
1
1
1
1
4
3
4
3
2
4
3
1
1
cup half-and-half  
1
1
2
cup extra virgin olive oil  
2
3
tablespoons unsalted butter  
1
1
1
4
4
2
cup ( ⁄4 ounce) chopped fresh chives  
Place the garlic, mustard, vinegar, salt,  
and pepper in a medium bowl. Mix on  
Speed 3 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.)  
1
3
ounces crumbled blue cheese  
teaspoon freshly ground white or  
black pepper  
®
dash Tabasco or other hot sauce —  
to taste  
Peel the potatoes and cut into 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 to 22 minutes.  
While potatoes are cooking, combine  
milk, half-and-half, butter, and 14 cup of  
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  
to 40 seconds. Add the crumbled blue  
®
cheese and Tabasco . Mix using Speed 2  
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  
for 20 to 30 seconds longer. Let stand for  
30 minutes before serving to allow flavors  
to develop. Cover and refrigerate all  
unused portions. Keeps 1 week.  
1
®
the chives in a Cuisinart 1 ⁄2-quart sauce-  
pan. Simmer over low heat until butter is  
completely melted. Keep warm.  
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  
Drain the cooked potatoes and garlic,  
return to the saucepan, and place over  
low heat for 1 minute. Remove from  
the heat, and use Speed 2 to mash  
12  
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the potatoes and garlic until somewhat  
smooth, about 60 seconds. While still  
mixing, add the hot milk and butter  
mixture, and mix until well blended,  
about 30 seconds. Mix on Speed 4 until  
fluffy, about 1 to 2 minutes. Add the  
remaining salt and pepper, mixing to  
blend, 15 seconds. Scrape down sides  
of pan with rubber spatula as necessary.  
Transfer the potatoes to a warm serving  
bowl and sprinkle with the remaining  
chopped chives. Serve immediately.  
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 to 30 minutes.  
While potatoes bake, prepare the 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.  
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  
cooking spray  
1
1 ⁄2  
pounds sweet potatoes or yams,  
peeled, cut into 1-inch pieces  
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  
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  
2
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  
1
4
1
2
1
2
1
2
Tip: For a lighter, everyday version,  
use reduced fat or fat-free milk in place  
of the whole milk and half-and-half.  
1
4
1
1 ⁄2  
cups cornflakes, crushed  
cup (packed) brown sugar  
cup chopped pecans  
1
2
1
2
3
6
tablespoons ( ⁄4 stick) unsalted butter,  
melted  
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.  
13  
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®
and pepper. Mix on Speed 2 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  
uncovered until potatoes are hot and tops  
are golden brown, about 25 to 30 minutes  
(add 5 to 10 minutes for cold potatoes).  
Serve hot.  
Twice-Baked Potatoes with  
Spinach and Gruyère  
The perfect addition to a baked potato.  
Cuisinart Power  
Advantage 5-Speed  
Hand Mixer  
Makes 8 servings  
8
large (about 10 ounces each) baking  
potatoes, scrubbed  
teaspoons olive oil  
WARRANTY  
2
1
4
LIMITED THREE-YEAR  
WARRANTY  
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  
This warranty is available to consumers only.  
2
6
®
You are a consumer if you own a Cuisinart  
Power Advantage™ 5-Speed Hand Mixer  
that was purchased at retail for personal,  
family or household use. Except as otherwise  
required under applicable law, this warranty is  
not available to retailers or other commercial  
purchasers or owners.  
Nutritional information per potato:  
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
We warrant that your Cuisinart Power  
teaspoon freshly ground white or  
black pepper  
Advantage™ 5-Speed Hand Mixer will be  
free of defects in materials and workmanship  
under normal home use for 3 years from the  
date of original purchase.  
Preheat the oven to 400°F. Pierce each  
potato several times with a fork or knife  
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 3 for one minute longer.  
Add spinach, cheese, green onions, salt,  
We suggest 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 card does not eliminate the  
need for the consumer to maintain the  
original proof of purchase in order to obtain  
the warranty benefits. 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.  
14  
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®
If your Cuisinart Power Advantage™ 5-Speed  
designed for use with the authorized acces-  
sories and replacement parts.  
replacement, or refund for nonconforming  
products under warranty.  
Hand Mixer 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.  
This warranty expressly excludes any defects  
or damages caused by accessories, replace-  
ment parts, or repair service other than those  
that have been authorized by Cuisinart.  
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.  
This warranty does not cover any damage  
caused by accident, misuse, shipment or  
other ordinary household use.  
Cuisinart will be responsible for the cost of  
the repair, replacement, and shipping and  
handling for such products under warranty.  
This warranty excludes all incidental or  
consequential damages. Some states do  
not allow the exclusion or limitation of these  
damages, so they may not apply to you.  
To facilitate the speed and accuracy of your  
return, please enclose $10.00 for shipping  
and handling of the product.  
BEFORE RETURNING YOUR  
®
CUISINART 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).  
CALIFORNIA RESIDENTS ONLY:  
If you are experiencing problems with your  
®
Cuisinart product, we suggest that you  
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.  
®
call our Cuisinart Service Center at  
1-800-726-0190 before returning the  
product serviced. If servicing is needed,  
a Representative can confirm whether the  
product is under warranty and direct you  
to the nearest service location.  
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 deliv-  
ered 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.  
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 directly attributable to the  
consumer’s prior usage of the product. If the  
above two options do not result in the  
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.  
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,  
®
Your Cuisinart Power Advantage™ 5-Speed  
Hand Mixer has been manufactured to  
the strictest specifications and has been  
15  
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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  
®
cookware, and Savor the Good Life .  
©2007 Cuisinart  
Cuisinart is a registered  
trademark of Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
07CU26343  
Any trademarks or service marks of third parties referred to herein  
are the trademarks or service marks of their respective owners.  
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Version no: HM50 IB-7730  
SIZE: 203 mm(W) X 152 mm(H)  
Total Pages:16  
Material:  
Cover:157 GSM MATT ARTPAPER  
Inside:120GSM GLOSS ARTPAPER  
Coating: UV IN COVER PAGE  
Color: 4C+1C(BLACK)  
Cover:  
Inside:  
Die cut:  
Bar Code:  
Date: 05/22/07 (01)  
Coordinator: Astor  
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