Cuisinart Mixer HM 90S User Manual

Instruction

Booklet

Reverse Side

Power Advantage^™PLUS 9-Speed Hand Mixer with Storage Case

HM-90S

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

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4. Put the buttermilk, milk, vanilla and melt-

ed butter together into the bowl with the

egg yolks and mix on speed 2 to com-

bine until homogenous. Pour the liquid

ingredients into the dry ingredients and

mix on low speed until just combined.

BUTTERMILK BELGIAN

WAFFLES

Our traditional buttermilk waffles

can be dressed up with fresh fruit

or nuts mixed into the batter.

CRÊPES WITH YOGURT

CREAM AND FRESH FRUIT

Makes 12 to 13 servings

1½

cup heavy cream, cold

teaspoons pure vanilla extract

pinch sea salt

cup pure maple syrup

cup plain whole milk yogurt

recipe Sweet Crêpes (recipe

follows)

medium bananas, thinly sliced

5. Replace the mixing beaters with the

chef’s whisk. Whip egg whites by first

stirring whites on a low speed and gradu-

ally increase speed to 8 and whip until

firm peaks form, approximately 2 minutes

10 seconds.

Makes 20 to 24 waffles

nonstick cooking spray

cups unbleached, all-purpose flour

cup plus 2 tablespoons

granulated sugar

tablespoons baking powder

teaspoons table salt

large eggs

cups buttermilk

cups lowfat milk

teaspoon pure vanilla extract

cup unsalted butter, melted and

cooled to room temperature

1½

2½

6. Carefully incorporate the whites into bat-

ter base in 3 additions using the mixing

beaters. Be careful not to over mix.

pound fresh strawberries, hulled

and thinly sliced

powdered sugar, for finishing

7. Pour 2 cups of batter onto the prepared,

preheated waffle maker. Quickly and

carefully spread the batter evenly. Close

the cover and cook until tone sounds.

Serve immediately.

1. Put the cream into a large mixing bowl.

Insert the chef’s whisk into the Cuisinart^®

Hand Mixer. Whip the cream starting on

speed 1 and gradually raising to speed

6 until medium-stiff peaks form, about 1

minute. Add the vanilla, salt and maple

syrup; mix until fully combined. Fold in

the yogurt.

Note: If desired, we recommend holding the

waffles in a 200°F degree oven until all are

ready to serve.

1. Lightly coat a Cuisinart^®Belgian Waffle

Maker with nonstick cooking spray.

Preheat to desired setting.

Nutritional information per waffle:

Calories 160 (31% from fat) • carb. 23g • pro. 4g

• fat 5g • sat. fat 4g • chol. 25mg • sod. 280mg

• calc. 135mg • fiber 0g

2. Place 1 to 2 tablespoons of the yogurt

cream in the center of each crêpe and

then top with a portion of the bananas

and strawberries. Fold sides of crêpes

over. Dust with powdered sugar and

serve.

2. Put the flour, sugar, baking powder and

salt into a medium mixing bowl. Insert the

mixing beaters into the Cuisinart^®Hand

Mixer and mix the dry ingredients on

speed 3 to sift.

3. Separate the eggs, placing the yolks and

whites into 2 large mixing bowls.

Nutritional information per filled crêpe:

Calories 186 (45% from fat) • carb. 21g • pro. 4g

• fat 10g • sat. fat 6g • chol. 79mg • sod. 138mg

• calc. 62mg • fiber 1g

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4. Serve with a dollop of the yogurt filling

and fresh fruit (previous recipe).

the speed to 1. With the mixer running,

slowly add the liquid ingredients until just

combined; do not over mix. Batter will be

extremely wet.

SWEET CRÊPE BATTER

Makes 12 to 13 crêpes

Nutritional information per crêpe:

Calories 180 (52% from fat) • carb.16g • pro. 5g

• fat 10g • sat. fat 6g • chol. 115mg • sod. 200mg

• calc. 51mg • fiber 0g

cup unsalted butter

cup reduced-fat milk

3. Pour the mixture onto a clean counter/

large cutting board. Form the dough into

a 10-inch disc, about 1-inch high. Using a

sharp knife, cut into 8 even pieces. Place

on prepared baking sheet. Brush each

scone with heavy cream. Bake in pre-

heated oven for about 25 to 30 minutes

or until golden brown.

cup unbleached, all-purpose flour

teaspoon sea salt

tablespoons granulated sugar

large eggs, room temperature

teaspoon pure vanilla extract

LEMON ROSEMARY SCONES

A savory version of this

tender breakfast favorite!

tablespoon unsalted butter,

room temperature

Makes 8 servings

4. Let cool before serving.

2½

cups unbleached, all-purpose flour

tablespoons granulated sugar

teaspoons baking powder

teaspoon table salt

1. Melt the ¼ cup butter with the milk in a

small saucepan over low heat. You want

the mixture to be warm with the butter

just melted.

Nutritional information per scone:

Calories 240 (38% from fat) • carb. 32g • pro. 5g

• fat 10g • sat. fat 6g • chol. 55mg • sod. 420mg

• calc. 96mg • fiber 1g

tablespoon lemon zest,

finely grated

tablespoon chopped

fresh rosemary

cup buttermilk

large egg

tablespoons unsalted butter,

cut into ½-inch cubes, room

temperature

2. While butter is melting, combine the

flour, salt and sugar in a medium bowl.

Insert the chef’s whisk into the Cuisinart^®

Hand Mixer. Mix on speeds 1 to 2 to fully

combine, about 20 seconds. Add the

eggs and vanilla and mix on speeds 2 to

3 until thickened, about 1 minute. Whisk

in the warm milk and butter mixture until

the batter is smooth. If time allows, leave

the batter to rest in the refrigerator for at

least ½ hour.

BLUEBERRY CRUMB MUFFINS

Makes 12 muffins

nonstick cooking spray

Crumb topping:

⁄3

cup toasted, chopped pecans or

walnuts

cup unbleached, all-purpose flour

cup light brown sugar

tablespoons heavy cream

⁄

cup unsalted butter, room tem-

perature and cut into small cubes

teaspoon ground cinnamon

teaspoon salt

1. Preheat oven to 400°F. Line a baking

sheet with parchment paper; reserve.

3. Melt the ½ tablespoon of butter in a small

skillet set over medium heat. Once pan

is hot, add a scant ¼ cup of batter to the

pan, moving the batter around quickly to

make a thin coating on the pan. Cook the

crêpe for 2 to 3 minutes, until the edges

just start to brown, and then carefully flip

and finish the other side for an additional

minute. Continue cooking crêpes until the

batter is gone.

2. Put the flour, sugar, baking powder, salt,

zest and rosemary into a large mixing

bowl. Mix the buttermilk and egg together

in a liquid measuring cup. Insert the

Muffins:

1½

cups unbleached, all-purpose flour

tablespoon baking soda

teaspoon salt

teaspoon ground cinnamon

cup granulated sugar

mixing beaters into the Cuisinart^®Hand

Mixer. Mix the dry ingredients on speed

1 to combine. Add the butter and mix on

speed 2 until mixture is shaggy. Reduce

⁄

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cup light brown sugar

teaspoon orange zest

cup buttermilk

cup vegetable oil

large egg

teaspoon pure vanilla extract

cup fresh or frozen, thawed,

blueberries

6. Bake in the preheated oven for about

18 to 20 minutes, or until a cake tester

comes out clean.

2. Put the flour, oats, flax seeds, baking

powder and soda, salt and cinnamon

in a medium mixing bowl. Insert the

mixing beaters into the Cuisinart^®Hand

Mixer. Mix on speed 1 until combined,

about 20 seconds. Reserve.

Nutritional information per muffin:

Calories 255 (47% from fat) • carb. 31g • pro. 3g

• fat 14g • sat. fat 4g • chol. 29g • sod. 305g

• calc. 31mg. • fiber 1g

⁄3

3. Put the butter and sugars in a large mix-

ing bowl. Starting on speed 3, gradually

increasing to speed 4, mix until lightened

and well-combined, about 1½ minutes.

CRANBERRY

“PICK-ME-UP” MUFFINS

Makes 12 muffins

1. Preheat oven to 400°F. Lightly coat a

regular 12-cup muffin pan with nonstick

cooking spray; reserve.

4. In a small bowl, mix the buttermilk, eggs

and vanilla together. Using the hand

mixer on speed 1 add one third of the dry

ingredients. Once almost fully mixed in,

add half of the wet ingredients. Repeat,

ending with the last third of the dry

nonstick cooking spray

2. Put all of the crumb topping ingredients

into a small mixing bowl. Insert the mixing

beaters into the Cuisinart^®Hand Mixer.

Mix on speed 1 until mixture comes

1¾

cups unbleached, all-purpose flour

cup rolled oats (not quick oats)

tablespoon flax seeds

mixture. Add the cranberries and wal-

nuts and gently mix until just combined.

Spoon evenly into prepared muffin cups.

together, about 30 seconds. Reserve.

teaspoons baking powder

teaspoon baking soda

teaspoon sea salt

teaspoon ground cinnamon

cup unsalted butter, melted and

cooled to room temperature

3. Put the flour, baking soda, salt and cin-

namon in a medium mixing bowl. Using

the hand mixer on speed 1, blend to sift,

about 20 seconds. Reserve.

5. Bake in the preheated oven for about 30

minutes, or until a cake tester comes out

clean.

4. Put the sugars and zest in a large mix-

ing bowl. Starting on speed 3, gradually

increasing to speed 4, mix until lightened

and well combined, about 1½ minutes.

Nutritional information per muffin:

Calories 280 (27% from fat) • carb. 46g • pro. 6g

• fat 9g • sat. fat 3g • chol. 46mg • sod. 362mg

• calc. 49mg • fiber 2g

cup packed light brown sugar

cup granulated sugar

cup buttermilk, room temperature

large eggs, room temperature

teaspoons pure vanilla extract

cup dried cranberries

5. In a separate mixing bowl, mix the

buttermilk, oil, egg and vanilla. Using the

hand mixer on speed 1 add one third of

the dry ingredients. Once almost fully

mixed in, add half of the wet ingredients.

Repeat, ending with the last third of the

dry mixture. Add the blueberries and gen-

tly mix until just combined. Spoon evenly

into prepared muffin cups. Sprinkle the

crumb topping evenly on the tops of

each muffin.

1½

cup toasted, chopped walnuts

1. Preheat oven to 400°F. Lightly coat a

regular 12-cup muffin pan with nonstick

cooking spray; reserve.

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3. Put the flour, baking powder, baking

soda and salt together into a large mixing

bowl. Insert the mixing beaters into the

Cuisinart^®Hand Mixer and mix the dry

ingredients together starting on speed 2

and increasing to 5 to sift well, about 30

seconds total.

COFFEECAKE MUFFINS

QUATRE ÉPICE TEA CAKE

This traditional French spice blend

gives this cake a nice kick.

Delicious coffeecake –

in an individual serving!

Makes 12 muffins

Makes one 9x5x3-inch loaf

nonstick cooking spray

Swirl:

cups unbleached, all-purpose flour

teaspoon baking powder

teaspoon baking soda

4. Put the butter into a mixing bowl and mix

until softened. Add the sugar and mix,

gradually increasing to speed 5, until light

and fluffy, about 3 minutes. Put the eggs,

yogurt or sour cream and vanilla in a small

bowl or liquid measuring cup and mix to

combine.

cup packed dark brown sugar

cup raisins

cup chopped walnuts

tablespoon unsweetened cocoa

powder

teaspoons ground cinnamon

teaspoon instant coffee

teaspoon sea salt

cup packed light brown sugar

teaspoon ground cinnamon

teaspoon ground cloves

teaspoon ground nutmeg

teaspoon ground ginger

teaspoon freshly ground

black pepper

large egg, room temperature

cup reduced fat milk, room

temperature

cup sour cream, room

temperature

5. Mix wet ingredients into creamed butter

mixture until combined and homogenous.

Pour wet ingredients into the dry ingredi-

ents and mix on low speed until just com-

bined.

Cake:

1½

cups unbleached, all-purpose flour

teaspoon baking powder

teaspoons baking soda

teaspoon salt

cup (½ stick) unsalted

butter, room temperature,

cut into tablespoons

6. Spoon ½ of the batter evenly among the

prepared muffin cups. Spoon swirl top-

ping onto batter and then fill cups evenly

with remaining batter. Top muffins with

any remaining swirl topping.

⁄

cup granulated sugar

large eggs

cup plus 2 tablespoons plain

yogurt or sour cream

teaspoon pure vanilla extract

7. Bake in preheated oven for about 20 to

25 minutes or until cake tester comes out

clean.

tablespoons unsalted butter,

melted and cooled to room

temperature

Nutritional information per muffin:

Calories 218 (41% from fat) • carb. 28g • pro. 4g

• fat 10g • sat. fat 4g • chol. 54mg • sod. 112mg

• calc.29mg • fiber 1g

teaspoon pure vanilla extract

1. Preheat oven to 350°F. Lightly coat a

9x5x3-inch loaf pan with nonstick cook-

ing spray; reserve.

1. Preheat oven to 400°F. Spray a 12-cup

muffin pan with nonstick cooking spray.

2. Put the flour, baking powder, baking

soda, salt, sugar and spices in a small

mixing bowl. Insert the mixing beaters

into the Cuisinart^®Hand Mixer. Mix on

speeds 1 to 2 until combined, about 20

seconds. Reserve.

2. Combine swirl ingredients together in a

small bowl; reserve.

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3. Put the egg, milk, sour cream and vanilla

in a medium-large mixing bowl. Mixing on

speed 1, gradually increasing to speed 4,

beat until well combined. With the mixer

still running, slowly add the butter. Mix

for about 15 seconds, or until combined.

Reduce the mixer to speed 1 and add

the dry ingredients. Pour into prepared

loaf pan.

cup confectioners’ sugar, sifted

CINNAMON PECAN ROLLS

Impress your family with bakery-style

cinnamon rolls in little as 40 minutes!

1. Preheat oven to 350°F. Lightly coat a

9x5x3-inch loaf pan with nonstick cook-

ing spray; reserve.

Makes 8 servings

2. Put the flour, baking powder, baking soda

and salt in a small mixing bowl. Insert the

mixing beaters into the Cuisinart^®Hand

Mixer. Mix on speeds 1 to 2 until com-

bined, about 20 seconds. Reserve.

nonstick cooking spray

Pecan Filling:

1½

cup packed light brown sugar

teaspoons ground cinnamon

teaspoon sea salt

4. Bake in the preheated oven for about

50 to 55 minutes, or until a cake tester

comes out clean.

3. Put the butter into a medium-large mix-

ing bowl. Mixing on speed 1, gradually

increasing to speed 4, beat until soft-

ened. With the mixer still running, slowly

add the sugar and zest. Mix until light-

ened, about 1 minute. Reduce to speed 3

and add the eggs, one at a time, and the

extracts.

cup toasted, chopped pecans

Nutritional information per serving

(based on 12 servings):

Calories 191 (34% from fat) • carb. 28g • pro. 3g

• fat 7g • sat. fat 5g • chol. 39mg • sod. 252mg

• calc. 47mg • fiber 0g

Rolls:

cup reduced-fat milk,

room temperature

cup unsalted butter, melted and

cooled to room temperature, plus

1 tablespoon for brushing

large egg, room temperature,

lightly beaten

4. Reduce the mixer to speed 1 and add

one third of the dry ingredients. Once

almost fully mixed in, add half of the

coconut milk. Repeat, ending with the

last third of the dry mixture. Pour into

prepared loaf pan and top with the shred-

ded coconut.

COCONUT LIME TEA CAKE

Makes one 9x5x3-inch loaf

nonstick cooking spray

2¾

teaspoon pure vanilla extract

2½

cups unbleached, all-purpose flour

teaspoon baking powder

teaspoon baking soda

teaspoon sea salt

tablespoons unsalted butter,

cubed and at room temperature

cups unbleached, all-purpose

flour, plus more for dusting

kneeding surface

cup granulated sugar

teaspoons baking powder

teaspoon sea salt

5. Bake in the preheated oven for about

50 to 55 minutes, or until a cake tester

comes out clean. Let rest on a wire cool-

ing rack.

1½

Glaze:

cup granulated sugar

6. Five minutes before cake is done, add

the lime juice and confectioners’ sugar to

a small saucepan set over medium low

heat. Stir and heat until sugar is fully dis-

solved. Pour sugar syrup over cake while

cooling.

cup confectioners’ sugar, sifted

tablespoons whole milk

teaspoon pure vanilla extract

1½

tablespoons lime zest

(from about 3 limes)

large eggs, room temperature

teaspoon coconut extract

teaspoon pure vanilla extract

cup coconut milk,

room temperature

cup sweetened, shredded coconut

teaspoons fresh lime juice

1. Preheat oven to 400°F. Lightly coat an

8-inch round cake pan with nonstick

cooking spray; reserve.

Nutritional information per serving

(based on 12 servings):

Calories 222 (39% from fat) • carb. 31g • pro. 4g

• fat 10g • sat. fat 7g • chol. 45mg • sod. 201mg

• calc. 6mg • fiber 3g

2. Prepare the pecan filling: Put the first 4

ingredients in a small bowl. Insert the

mixing beaters into the Cuisinart^®Hand

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Mixer. Mix on speeds 1 to 2 until com-

bined. Reserve.

fer to a cooling rack. Spoon the reserved

icing over warm rolls.

until creamy, about 30 to 40 seconds.

Add remaining ingredients and mix until

completely combined, another 40 to 50

seconds.

Nutritional information per serving:

Calories 415 (27% from fat) • carb. 71g • pro. 6g

• fat 13g • sat. fat 5g • chol. 46mg • sod. 304mg

• calc. 72mg • fiber 2g

3. In a separate small bowl, combine the

milk, ¼ cup butter, egg and vanilla. It is

important that all of the liquid ingredients

be at room temperature. Mix on speeds 2

to 3 until just combined; reserve.

Nutritional information per teaspoon:

Calories 34 (99% from fat) • carb. 0g • pro. 0g

• fat 4g • sat. fat 2g • chol. 10mg • sod. 6mg

• calc. 0mg • fiber 0g

MAPLE BUTTER

Makes about ½ cup

4. Add the flour, sugar, baking powder,

and salt to a mixing bowl. Mix on speed

2 until combined, about 10 seconds. With

mixer running, slowly add the liquid ingre-

dients. Gradually increase to speed 4 and

mix until well combined, about

ROASTED RED PEPPER, LEEK

AND MANCHEGO QUICHE

Makes 12 servings

cup unsalted butter,

room temperature

tablespoons pure maple syrup

pinch sea salt

2½

Pâte brisée:

30 seconds. Mix for an additional

15 seconds.

cups unbleached, all-purpose flour

teaspoon sea salt

pound unsalted butter, cubed, at

room temperature for 30 minutes

1. Put the butter in a medium mixing

bowl. Insert the mixing beaters into the

Cuisinart^®Hand Mixer. Mix on speed 4

until creamy, about 30 to 40 seconds.

Add remaining ingredients and mix until

completely combined, another 40 to 50

seconds.

5. Transfer dough to a heavily floured sur-

face and knead a few times. Roll dough

into a 12x9-inch rectangle. Sprinkle the

reserved pecan filling on dough, leaving

a ½-inch border. Carefully roll dough,

starting from the bottom and working

away from you, into a tight log (brush off

excess flour). Cut into 8 equal pieces and

put in the prepared baking pan; brush

tops with the reserved melted butter.

tablespoons ice water

Quiche filling:

teaspoon olive oil

garlic clove, chopped

medium leek, cleaned

and chopped

cup whole milk

cup heavy cream

large eggs

large egg yolk

teaspoon salt

teaspoon freshly ground black

pepper

roasted red peppers,

roughly chopped

tablespoon thinly sliced fresh basil

ounces manchego, shredded

Nutritional information per teaspoon:

Calories 39 (86% from fat) • carb. 1g • pro. 0g

• fat 4g • sat. fat 2g • chol. 10mg • sod. 6mg

• calc. 2mg • fiber 0g

6. Bake in the preheated oven for about

25 to 30 minutes, or until firm and golden

in color.

CITRUS BUTTER

Makes about ½ cup

7. While cinnamon rolls are baking, prepare

the glaze. Put confectioners’ sugar, milk

and vanilla in a small bowl. Using the

hand mixer fitted with the chef’s whisk,

whisk on speed 3 until well mixed with

no lumps. Reserve until ready to use.

You may have to whisk again right before

using to smooth out the icing.

cup unsalted butter,

room temperature

tablespoon fresh orange juice

teaspoon orange zest

teaspoon lemon zest

pinch sea salt

1. Put the butter in a medium mixing

bowl. Insert the mixing beaters into the

Cuisinart^®Hand Mixer. Mix on speed 4

8. Let the cinnamon pecan rolls cool in the

pan for about 5 minutes, and then trans-

1. Put flour and salt in a medium mixing

bowl. Insert the mixing beaters into the

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Cuisinart^®Hand Mixer. Be sure cubed

butter has been at room temperature for

30 minutes. Add the butter to the flour

and begin mixing on speed 1, gradually

increasing speed to 4. Continue to mix

until butter is fully incorporated in the

flour. Once incorporated, slowly pour ice

water into bowl with mixer on speed 1.

Mix just until water is absorbed by the

flour and a dough just forms. Form dough

into 2 flat discs; wrap in plastic and

refrigerate for at least 30 minutes until

ready to use.

7. To assemble the quiche: scatter the gar-

lic, leek, red peppers and basil evenly

along the bottom of the baked tart shell.

Pour the egg mixture over the vegetables

and scatter the manchego on the top.

rack and preheat. Once the oven comes

to temperature, let stone heat for an addi-

tional 30 minutes. This will add an extra

crispiness to your calzones.

2. In a large bowl, combine the ricotta,

garlic, egg, Parmesan, salt and pep-

per. Insert the mixing beaters into the

Cuisinart^®Hand Mixer. Mix on speeds 2

to 4 to fully combine. Add the mozzarella

and mix on speed 2 until just combined.

Reserve.

8. Bake for about 30 minutes until quiche is

just set.

9. Remove from oven and let sit for about 5

to 10 minutes. Serve.

*The second dough disc may either be

used within 3 days if refrigerated or it

may be wrapped well and stored in the

freezer until needed.

3. Lightly dust work surface with flour.

Divide the dough into four equal pieces.

Lightly cover with plastic wrap until

using. Roll one piece into a circle about 8

inches in diameter. Spread a generous ¾

cup of filling onto the bottom half of the

dough, leaving a 1-inch border. Fold top

half over the filling and press the edges

of the dough together. Pinch the edges

of the dough over to fully seal. Using a

sharp knife, cut 4 slits into the top of the

calzone to allow steam to escape while

baking. Reserve on a cornmeal-dusted

baking sheet and repeat with remaining

rounds.

2. Preheat oven to 350°F.

Nutritional information per serving:

Calories 189 (70% from fat) • carb. 10g • pro. 4g

• fat 15g • sat. fat 9g • chol. 93mg • sod. 170mg

• calc. 102mg • fiber 0g

3. Roll out one dough disc* to 1/8-inch thick

to fit a 9-inch tart pan with a removable

bottom. Fit into tart pan. Chill it in refrig-

erator for about 20 minutes. Using a fork,

prick the dough evenly all over but make

sure not to go entirely through the dough.

Line the shell with parchment and weigh

it down with dried beans or rice. Bake

in preheated oven for 20 to 25 minutes,

or until the dough under the parchment

is no longer wet. Remove the beans/rice

and parchment and continue baking until

the shell is golden brown. Remove and

reserve.

THREE-CHEESE CALZONES

We use our own pizza dough recipe,

but if you want to save time, store-bought

dough works just as well.

Makes 4 large calzones

ounces whole-milk ricotta

garlic cloves, finely chopped

large egg, lightly beaten

4. Using a pizza peel, transfer prepared

calzones to the preheated pizza stones

(if you are not using pizza stones, just

keep the calzones on the cornmeal-

dusted baking sheet). Bake in preheated

oven for about 20 to 25 minutes, or until

fully browned.

4. While shell is baking, put olive oil in a

large skillet over medium heat. When skil-

let becomes warm, add garlic and leek.

Lightly sauté until soft. Reserve.

ounces grated Parmesan

teaspoon sea salt

pinch freshly ground black pepper

ounces shredded mozzarella

recipe pizza dough (page 22)

5. Put the milk, cream, eggs, yolk, salt and

pepper in a large mixing bowl. Using the

hand mixer fitted with the flat beaters,

mix the ingredients together on speed 2

until thoroughly combined.

5. Let cool slightly before serving.

Nutritional information per serving (½ calzone):

Calories 208 (47% from fat) • carb. 13g • pro. 15g

• fat 11g • sat. fat 7g • chol. 70mg • sod. 504mg

• calc. 285mg • fiber 0g

unbleached, all-purpose flour

(for dusting)

cornmeal (for dusting)

6. Reduce oven to 325˚F.

1. Preheat oven to 500°F. If you have a

pizza stone, place the stone on the oven

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4. Return the skillet to the burner and pre-

heat over medium heat for 5 minutes.

While pan is preheating, prepare the

manicotti shell batter. Put the flour and

salt in a medium bowl. Using the hand

mixer fitted with the chef’s whisk, mix

in the milk and eggs to the bowl, using

speeds 1 to 5, until completely smooth.

SPINACH MANICOTTI

Makes 10 manicotti

BUTTERMILK MASHED

POTATOES

Even though these mashed potatoes are

lower in fat they are still rich and delicious.

Filling:

teaspoon extra virgin olive oil

cup chopped onion

cups whole-milk ricotta

large egg, beaten

teaspoon sea salt

teaspoon freshly ground black

pepper

1½

Makes 5½ cups

2½

pounds Yukon gold potatoes

tablespoons unsalted butter

cup buttermilk

5. Add a scant ¼ cup of batter to the pre-

heated pan. Working very quickly, move

the batter around so it just coats the

bottom. You want the pan to be coated

thinly and evenly. If the batter seems too

thick, then add an extra tablespoon of

milk to the batter. After about 1½ to 2

minutes, or until the shell is set but NOT

browned, remove the shell with the help

of a heatproof spatula. Reserve on a

plate. Continue with the remaining bat-

ter, layering wax paper or parchment in

between each shell.

ounces Parmesan, grated

¾ -1 teaspoon kosher salt*

cup defrosted, packed,

chopped spinach, well drained

(from one 10-ounce package)

teaspoon freshly ground pepper

1. Peel potatoes and cut into 1-inch cubes.

Put potatoes into a 6-quart stockpot and

cover with water by 2 inches. Place over

medium high heat. Bring water to a boil

and allow potatoes to simmer until very

tender.

Shells:

cup basil, thinly sliced

cup unbleached, all-purpose flour

pinch table salt

cup whole milk, room temperature

large eggs, beaten,

room temperature

cups marinara sauce, divided,

store-bought or home-made

2. Drain water well and place potatoes back

in stockpot. Insert the mixing beaters

into the Cuisinart^®Hand Mixer. Mix the

potatoes directly in pot starting on speed

1. Increase speed gradually to speed 4

until potatoes are thoroughly mixed. Add

butter, buttermilk, Parmesan and salt and

pepper to taste.

6. Once all of the shells are prepared,

assemble the manicotti. Spread 1 cup of

the sauce on the bottom of a 13-x9-inch

baking pan. Add a heaping ¼ cup of fill-

ing down the center of each shell. Fold

over each side and lay on top of sauce

in the pan. Repeat with remaining shells

and filling. Spread remaining sauce over

the top of the manicotti and top with the

cheese.

cup grated Parmesan or

Pecorino Romano

1. Preheat oven to 350°F.

* The tanginess of the buttermilk plays off

the salt. Add salt in ½ teaspoon additions

and taste, adjusting to your liking.

2. Put the olive oil in an 8-inch skillet over

medium-low heat. Once the oil is hot

and shimmering, add the onion. Sauté

until translucent and softened, about 6

to 8 minutes. Remove from pan to cool;

reserve. Note: do not clean pan.

7. Place pan into preheated oven. Bake

about 25 minutes, or until sauce is fully

simmering and the internal temperature of

the manicotti is 170°F.

Note: If a more subtle tangy flavor is pre-

ferred use ½ cup buttermilk and ½ cup

whole milk.

3. In a large bowl, combine the ricotta, egg,

salt, pepper, spinach and basil. Insert the

mixing beaters into the Cuisinart^®Hand

Mixer. Mix on speeds 2 to 4 to fully com-

bine. Add the cooled onions and mix until

just combined. Reserve.

Nutritional information per serving:

Calories 120 (29% from fat) • carb. 18g • pro. 4g

• fat 4g • sat. fat 2g • chol. 11mg • sod. 289mg

Nutritional information per 2 manicotti:

Calories 375 (38% from fat) • carb. 37g • pro. 21g

• fat 16g • sat. fat 8g • chol. 166mg • sod. 944mg

• calc. 395mg • fiber 6g

• calc. 80mg • fiber 3g

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MASHED MAPLE SWEET

POTATOES

Makes 6 cups

CELERY ROOT AND

POTATO PURÉE

A delicious alternative to mashed potatoes

– perfect with slow-braised dishes.

GOAT CHEESE AND GREEN

ONION TWICE BAKED

POTATOES

Makes 4 servings

pounds sweet potatoes or yams

teaspoons sea salt, divided

tablespoons unsalted butter

tablespoons orange juice

tablespoons maple syrup

teaspoon cinnamon

russet or baking potatoes, about

10 to 12 ounces each

teaspoon olive oil, divided

tablespoons plus 1 teaspoon

unsalted butter

cup whole milk, may use lowfat

ounces soft goat cheese or chèvre

teaspoon kosher salt

teaspoon freshly ground black

pepper

cup chopped scallions

tablespoons chopped chives,

divided

Makes about 8 cups

2½

1¾

pounds celery root

pounds Yukon Gold potatoes

garlic cloves

teaspoons kosher salt, divided

tablespoons unsalted butter

cup milk

teaspoon freshly ground

black pepper

⁄8

teaspoon freshly ground nutmeg

1. Peel potatoes and cut into 1-inch pieces.

Put potatoes in a medium-large stockpot

and cover with water by 2 inches. Add 1

teaspoon of the salt to the pot and place

over medium high heat. Bring water to a

boil and allow potatoes to simmer until

very tender.

1. Peel both the celery root and potatoes

and cut into 1-inch cubes. Put them and

garlic cloves in a 6-quart stockpot and

cover with water by 2 inches. Add 1 tea-

spoon of salt to the pot and place over

medium high heat. Bring water to a boil

and allow to simmer until very tender.

2. Drain water well and put potatoes back

in stockpot. Insert the mixing beaters

into the Cuisinart^®Hand Mixer. Mash the

potatoes directly in pot starting on speed

1. Increase speed gradually to speed 4

until potatoes are thoroughly mashed and

smooth. Mix in the butter, juice, syrup,

remaining salt, cinnamon, and nutmeg,

using speed 4, until ingredients are com-

pletely incorporated.

1. Preheat oven to 400°F. Scrub potatoes

and dry well. Prick randomly with the

tines of a fork or point of a sharp knife.

Rub each with ¼ teaspoon olive oil.

2. Drain water well and put vegetables back

in stockpot. Insert the mixing beaters into

the Cuisinart^®Hand Mixer. Mix directly in

pot starting on speed 1. Increase speed

gradually to speed 4 until thoroughly

mashed. Add butter, milk, remaining salt,

and pepper. Mix well until all ingredients

are completely incorporated.

2. Place potatoes directly on the rack and

bake for 1 hour, until skins are slightly

crispy and interiors are soft and easily

pierced with a knife. Remove the pota-

toes from the oven and lower the tem-

perature to 375°F.

3. Taste and adjust seasoning accordingly.

Serve immediately.

3. When cool enough to handle, horizon-

tally cut off top quarter of each potato

and scoop out cooked potato, leaving a

¼-inch thick potato shell. Put scooped

potato insides in the mixing bowl and

reserve potato shells.

3. Taste and adjust seasoning accordingly.

Nutritional information per ½-cup serving:

Calories 192 (18% from fat) • carb. 38g • pro. 2g

• fat 4g • sat. fat 2g • chol. 10mg • sod. 189mg

• calc. 26mg • fiber 5g

Nutritional information per ½-cup serving:

Calories 98 (27% from fat) • carb. 16g • pro. 3g

• fat 3g • sat. fat 2g • chol. 8mg • sod. 178mg

• calc. 49mg • fiber 3g

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4. Insert mixing beaters into the Cuisinart^®

Hand Mixer. Begin mixing on speed 1 and

increase to speed 4 to thoroughly mix all

of the potatoes until smooth. Once pota-

toes are well mixed, mix in 3 tablespoons

of the butter on speed 1. Once butter

is mixed in, add the milk continuing on

speed 1. Add the goat cheese, salt and

pepper. When all is mixed in, add the

chopped scallions and 2 tablespoons of

the chives. Taste and adjust seasoning

accordingly.

Insert the mixing beaters into the

SPINACH AND FETA SOUFFLÉ

Makes 8 servings

Cuisinart^®Hand Mixer, and using speeds

2 to 3 mix the butter/flour mixture directly

in the pan while slowly adding the milk.

Once all the milk is added, continue

mixing, increasing speed to 4 until a

smooth and homogenous consistency is

achieved. Once mixture is smooth, beat

in remaining Parmesan, feta, ¼ teaspoon

salt, pepper, nutmeg and lemon zest.

tablespoons unsalted butter,

divided

cup Parmesan, grated, divided

large eggs

1½

cup unbleached, all-purpose flour

cups whole milk

ounces feta

5. Spoon a small amount of the milk mixture

to the yolks while simultaneously mix-

ing on speed 1. Continue mixing in the

remaining mixture, one third at a time.

Stir in the spinach; reserve.

teaspoon plus one pinch sea salt

teaspoon freshly ground black

pepper

5. Generously fill the potato shells with

potato mixture. (Potatoes may be pre-

pared a day ahead to this point – cover

and refrigerate.) Arrange potatoes on a

baking tray lined with aluminum foil. Melt

remaining teaspoon of butter and drizzle

on potatoes. Bake for 35 to 45 minutes

(add 5 to 10 minutes to baking time if

potatoes were prepared ahead and refrig-

erated), until potatoes are hot and golden

on the tops. Sprinkle hot potatoes with

remaining tablespoon of chopped chives

to serve.

⁄

teaspoon freshly ground nutmeg

teaspoon lemon zest

cups well-packed, fresh spinach

teaspoon cream of tartar

6. Replace the beaters in the hand mixer

with the chef’s whisk. Starting on speed

1, begin to whip the egg whites. After 1

to 2 minutes, once the whites begin to

show some bubbles around the edges,

gradually raise to speed 3, mixing for at

least 30 seconds on each speed. Once

the whites begin to foam, add the remain-

ing salt and the cream of tartar. Gradually

increase the speed to 7, not raising it too

fast or the egg whites will get lumpy, until

medium-stiff peaks are achieved.

1. Preheat oven to 350°F with the rack in

the middle position.

2. Generously butter a 2-quart (8-cup) souf-

flé dish thoroughly with 1 tablespoon of

the butter. Sprinkle ¼ cup of Parmesan

in the dish so that bottom and sides are

coated. Shake out any excess. Wipe

the rim of the dish with a paper towel to

ensure that no butter or cheese is on it;

reserve.

Nutritional information per serving:

Calories 300 (41% from fat) • carb. 35g • pro. 9g

• fat 14g • sat. fat 9g • chol. 35mg • sod. 770mg

• calc. 92mg • fiber 3g

7. Mix ½ cup of the egg whites into the

spinach mixture until evenly combined.

Continue by carefully folding in egg

whites with a large rubber spatula. Fold

just until combined.

3. Separate eggs, placing each in separate

large mixing bowls. Break yolks up by

quickly stirring with a fork. Reserve both.

8. Pour mixture into prepared dish and gen-

tly smooth the top to ensure an even rise.

Bake in the middle of preheated oven

until golden and just set, about 45 to 50

minutes.

4. Place the remaining butter in a saucepan

over medium low heat. Once butter is

melted, stir flour into pan. Stir together

over heat for about 3 to 4 minutes in

order to cook off any raw flour taste.

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9. Serve immediately.

1. Preheat oven to 400°F with the rack in

the middle position.

combined; stir in the cheese and reserved

bacon; reserve.

Nutritional information per serving:

Calories 208 (64% from fat) • carb. 9g • pro. 9g

• fat 15g • sat. fat 8g • chol. 167mg • sod. 416mg

• calc.175mg • fiber 1g

2. Generously butter a 2-quart (8-cup) souf-

flé dish with 1 tablespoon of the softened

butter. Add Parmesan to evenly coat bot-

tom and sides of dish. Wipe the rim of

the dish with a clean towel to ensure that

no butter or cheese is on it; reserve.

7. Put the egg whites in a large mixing

bowl. Replace the beaters in the hand

mixer with the chef’s whisk. Starting on

speed 1, begin to whip them. After 1 to 2

minutes, once the whites begin to show

some bubbles around the edges, gradu-

ally raise to speed 3, mixing for at least

30 seconds on each speed. Once the

whites begin to foam, add the remaining

salt and the cream of tartar. Gradually

increase the speed to 7, not raising it too

fast or the egg whites will get lumpy, until

medium-stiff peaks are achieved.

BACON AND GRUYÈRE

SOUFFLÉ

Soufflés are not difficult, but require

attention. This recipe is easy enough

for those new to cooking.

3. In a medium skillet set over medium-high

heat, sauté the bacon to desired done-

ness. Reserve.

4. Melt the remaining butter in a medium

saucepan set over medium-low heat. Stir

in flour, pinch of salt, pepper and nutmeg

over heat for about 3 to 4 minutes to

cook off any raw flour taste. Insert the

mixing beaters into the Cuisinart^®Hand

Mixer. Mix on the speed 2; mix the but-

ter/flour mixture directly in the pan while

slowly adding the milk. Cook until thick-

ened, about 4 minutes.

Makes 8 servings

tablespoons unsalted butter,

softened and divided

8. Using a large spatula, stir about ½ cup of

the egg whites into the egg yolk/cheese

mixture. Very carefully, fold in the remain-

ing whites. Transfer mixer to the prepared

soufflé dish. Gently smooth the top to

ensure an even rise.

cup grated Parmesan

pound bacon, cut crosswise

into ¹⁄3-inch strips

tablespoons unbleached,

all-purpose flour

⁄

teaspoon sea salt

9. Put the soufflé in the preheated oven.

Once the oven door has closed, immedi-

ately turn the temperature down to 375°F.

Bake until soufflé has risen 2 to 3 inches

above the sides of the dish and the top is

a nice dark golden color; this should take

30 to 35 minutes.

5. Once all the milk is added, continue to

cook and whisk until thickened, another 2

to 3 minutes. Whisk in the wine, gradually

increasing speed to 4 until a smooth and

homogenous consistency is achieved.

Continue to whisk, cooking an additional

3 to 5 minutes. Remove saucepan from

heat and allow to cool slightly.

teaspoon freshly ground

black pepper

pinch ground nutmeg

cup whole milk

cup dry white wine

large egg yolks, lightly beaten

10.Serve immediately.

cup shredded Gruyère, plus 2

tablespoons for topping soufflé

large egg whites,

room temperature

Nutritional information per serving:

Calories 252 (72% from fat) • carb. 4g • pro. 12g

• fat 20g • sat. fat 10g • chol. 126mg • sod. 283mg

• calc. 228mg • fiber 0g

6. Put the yolks in a large mixing bowl.

Slowly spoon a small amount of the milk

mixture to the yolks while simultaneously

mixing on speed 1. Continue mixing in

the remaining mixture, ¹⁄3 at a time until

teaspoon cream of tartar

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4. Place dough onto a lightly floured surface

and divide into four equal pieces. Using

floured hands, form each into a 12-inch-

x-2-inch log (about ¾-inch high). Transfer

to 2 parchment-lined baking sheets, leav-

ing about 2 to 3 inches between each

log.

SAVORY CHEESE BISCOTTI

Makes about 6 dozen

DEVILED EGGS

The quintessential hors d’oeuvre –

with a party-ready look.

2½

cups unbleached, all-purpose

flour, plus more for dusting

Makes 24 servings

teaspoons coarsely ground pep-

percorns (rainbow peppercorns

make an excellent choice)

teaspoon baking powder

teaspoon sea salt

cup finely grated Parmesan

cup unsalted butter, cubed and at

room temperature

large eggs, room temperature

cup whole milk, room temperature

large egg (for egg wash),

well beaten

nonstick cooking spray

large hard-boiled eggs, warm

cup mayonnaise

teaspoons Dijon-style mustard

teaspoons fresh lemon juice

teaspoon Worcestershire sauce

tablespoons capers, drained

teaspoon kosher salt

1½

5. Using a pastry brush, lightly brush the

top of each log with the beaten egg.

6. Bake in preheated oven until lightly

browned and firm, about 30 minutes.

Remove and cool slightly.

⁄3

7. Reduce oven to 325˚F.

8. Carefully transfer one log to a large cut-

ting board. Using a serrated knife, cut

each log on the diagonal into ½-inch

thick slices. Repeat with remaining logs.

Transfer slices to the cookie sheets, cut

side up, until golden and crisp, about 30

minutes, flipping half-way through baking

time.

teaspoon freshly ground

black pepper

paprika for garnish

1. Preheat oven to 350°F. Line two baking

sheets with parchment paper.

Preheat oven to 350°F. Coat a 13 x 9-inch

baking pan with nonstick cooking spray;

line with parchment. Reserve.

2. Put the flour, pepper, baking powder,

salt and Parmesan in a small mixing

bowl. Insert the mixing beaters into the

Cuisinart^®Hand Mixer. Mix on speed 1

until just combined, about 20 seconds.

Reserve.

1. Peel the cooked eggs and carefully slice

in half. Place the egg white halves on a

clean work surface.

9. Serve immediately.

Nutritional information per biscotti:

Calories 42 (61% from fat) • carb. 3g • pro. 1g

• fat 3g • sat. fat 2g • chol. 16mg • sod. 27mg

• calc. 8mg • fiber 0g

2. Remove yolks and put them into a large

mixing bowl. Insert the mixing beaters

into the Cuisinart^®Hand Mixer. Mix on

speeds 2 to 4 until smooth, about 1 min-

ute.

3. Put the butter into a large mixing bowl.

Mix on speeds 3 to 4 until creamy. Add

the eggs, one at a time, until fully com-

bined. Reduce the mixer to speed 1 add

one third of the dry ingredients. Once

almost fully mixed in, add half of the milk.

Repeat, ending with the last third of the

dry mixture.

3. Add the remaining ingredients, except

for the paprika. Mix on speed 3 until fully

combined. Taste and adjust seasoning

accordingly.

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4. Evenly scoop, or pipe, the filling into each

white. Sprinkle with paprika before serv-

ing.

CREAMY BLUE

PARMESAN PEPPERCORN DIP

CHEESE DRESSING

This dressing is not only good on salads,

but is a perfect spread for sandwiches,

from smoked turkey to roast beef. It can

easily be used as a dip for vegetables or

even served alongside roasted meats.

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-style wings.

Nutritional information per serving:

Calories 54 (70% from fat) • carb. 1g • pro. 3g

• fat 4g • sat. fat 1g • chol. 108mg • sod. 144mg

• calc. 15mg • fiber 0g

Makes 1¼ cups

Makes about 2 cups dressing.

CREAMY AVOCADO DRESSING

Makes about 2-½ cups

cup mayonnaise, reduced fat

cup sour cream, reduced fat

cup Parmigiano Reggiano

cheese, finely grated

teaspoon crushed black

peppercorns

tablespoon fresh basil, chopped

tablespoon red wine vinegar

teaspoon Dijon mustard

tablespoon finely chopped fresh

parsley

tablespoon finely chopped shallot

teaspoon fresh lemon juice

teaspoon kosher salt

garlic clove, peeled and chopped

ounce shallot, peeled and

chopped

cup nonfat yogurt

cup buttermilk

cup mayonnaise, reduced fat

teaspoon dry mustard

teaspoon Worcestershire sauce

teaspoon white pepper

ounces crumbled blue cheese

dash Tabasco^®or other

hot sauce – to taste

large ripe avocado

tablespoons fresh lemon juice

cup mayonnaise, reduced fat

cup sour cream

⁄3

cup buttermilk

cup chopped parsley

tablespoon chopped mint

tablespoon chopped dill

small green onions, chopped

teaspoon kosher salt

1. Insert the mixing beaters into the

Cuisinart^®Hand Mixer. Put all ingredients

into a mixing bowl and mix together on

speed 3 for about 45 seconds to 1 min-

ute until completely homogenous.

teaspoon freshly ground black

pepper

1. Insert mixing beaters into the Cuisinart^®

Hand Mixer. Put all ingredients in a medi-

um mixing bowl and mix on speed 2 until

thoroughly combined, about 40 seconds.

1. Scoop avocado into a medium mixing

bowl. Insert the mixing beaters into the

Cuisinart^®Hand Mixer. Mix on speed 1

and slowly increase to speed 3 to mash.

Once mashed, add the remaining ingre-

dients in order listed beginning with the

lemon juice and finishing with the spices.

Dressing should be smooth and creamy.

2. Taste and adjust seasoning accordingly.

Let stand for 30 minutes before using to

allow flavors to develop. Cover and refrig-

erate all unused portions. Dressing will

keep for 1 week.

Nutritional information per serving (2 tablespoons):

Calories 61 (65% from fat) • carb. 3g • pro. 2g

• fat 4g • sat. fat 1g • chol. 8mg • sod. 169mg

• calc. 66mg • fiber 0g

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

2. Taste and adjust seasoning accordingly.

Nutritional information per ¼ cup serving:

Calories 70 (87% from fat) • carb. 2g • pro. 0g

• fat 7g • sat. fat 2g • chol. 5mg • sod. 65mg

• calc.16mg • fiber 1g

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6. Bake in preheated oven until lightly

browned around the edges, about 20

minutes.

1. Preheat oven to 350°F.

ORANGE SHORTBREAD

Makes about 125 one-inch sandwich cookies

2. In a small bowl, combine the flours,

baking soda, and salt. Insert the mixing

beaters into the Cuisinart^®Hand Mixer.

Mix on speed 1 until just combined,

about 20 seconds. Reserve.

cup unsalted butter, room

temperature and cut into cubes

cup confectioners’ sugar, sifted

teaspoons orange zest

tablespoon pure vanilla extract

cups unbleached, all-purpose flour

plus more for dusting

teaspoon sea salt

Nutritional information per cookie:

Calories 17 (56% from fat) • carb. 2g • pro. 0g

• fat 1g • sat. fat 1g • chol. 3mg • sod. 4mg

• calc. 0mg • fiber 0g

1¼

1²⁄3

3. Put the butter and sugars in a medium-

large mixing bowl. Mix on speed 3 until

light, about 2 minutes, increasing to

CHOCOLATE CHUNK COOKIES

The chunks of bittersweet chocolate make

these crispy cookies quite decadent.

speed 4 halfway through. With the mixer

running, add the eggs, one at a time. Mix

until fully incorporated, about 2 minutes.

Add the vanilla. Reduce to speed 1 and

add the dry ingredients. Once almost fully

combined, add the chips and nuts.

1. Preheat oven to 350˚F. Line two baking

sheets with parchment paper.

Makes about 3 dozen cookies

1½

cups unbleached, all-purpose flour

cup cake flour, not self-rising

teaspoon baking soda

2. Put butter in a large mixing bowl. Insert

the mixing beaters into the Cuisinart^®

Hand Mixer. Mix on speeds 1 to 4 until

creamy. Turn to speed 1 and add the

confectioners’ sugar and zest. Once

combined add the vanilla and mix until

combined.

4. Using a 2-tablespoon scoop, measure

dough and place on an ungreased or

parchment-lined cookie sheet. Bake in

preheated oven until lightly golden, about

12 to 15 minutes. Cool on wire rack.

Repeat with remaining dough. It is rec-

ommended to store the cookie dough in

the refrigerator until ready to use.

teaspoons sea salt

cup unsalted butter, melted and

cooled to room temperature

cup granulated sugar

1½

cups packed light brown sugar

large eggs, room temperature

teaspoons pure vanilla extract

ounces bittersweet (or semisweet)

chocolate, broken into ½-inch

pieces (about 2¼ cups)

3. Reduce to speed 2 and add the flour and

salt. Mix until fully combined, about 40 to

45 seconds.

Nutritional information per cookie:

Calories 170 (47% from fat) • carb. 22g • pro. 2g

• fat 9g • sat. fat 4g • chol. 22mg • sod. 151mg

• calc. 5mg • fiber 1g

4. Divide dough in half and wrap each well

in plastic wrap. Chill for at least two

hours.

cup walnuts, toasted and chopped

5. Lightly flour work surface. Roll each

dough out to ¼-inch thick. Cut into

desired shapes and place on prepared

pans.

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4. Using a 2-tablespoon scoop, measure

dough and place on an ungreased or

parchment-lined cookie sheet. Roll each

into a smooth ball and then dip into the

sanding sugar. Press down to slightly flat-

ten and then sprinkle some more of the

sanding sugar on top.

1. Preheat oven to 350°F.

LEMON LIME SUGAR COOKIES

Makes about 3½ dozen cookies

2. In a small bowl, combine the flour, cream

of tartar, baking soda and salt. Insert the

mixing beaters into the Cuisinart^®Hand

Mixer. Mix on speed 1 for about 20 sec-

onds, or until fully combined. Reserve.

3²⁄3

cups unbleached, all-purpose flour

teaspoon baking soda

teaspoon sea salt

teaspoon ground cinnamon

cup unsalted butter, melted and

cooled to room temperature

5. Bake in preheated oven until lightly

golden, about 15 minutes. Cool on wire

rack. Repeat with remaining dough. It is

recommended to store the cookie dough

in the refrigerator until ready to use.

3. Put the butter in a medium-large mixing

bowl. Mix on speed 3 until lightened,

about 1 minute. With the mixer still run-

ning, gradually add the sugar. Mix until

very creamy, about 2 minutes, increasing

to speed 4 halfway through. Reduce to

speed 3. With the mixer running, add the

eggs, one at a time and the vanilla. Mix

until fully incorporated. Reduce to speed

2 and add the dry ingredients. Mix until

just combined.

cup granulated sugar

cup packed light brown sugar

teaspoons lemon zest

large eggs

Nutritional information per cookie:

Calories 121 (37% from fat) • carb. 18g • pro. 2g

• fat 5g • sat. fat 3g • chol. 28mg • sod. 90mg

• calc. 3mg • fiber 1g

tablespoon pure vanilla extract

tablespoon fresh lime juice

cup sanding sugar or

decorating sugar

SNICKERDOODLES

4. Using a 2-tablespoon scoop, measure

dough and place on an ungreased or

parchment-lined cookie sheet. Roll each

into a smooth ball and then dip into the

cinnamon sugar. Press down to slightly

flatten and then sprinkle some more of

the cinnamon sugar on top.

A favorite of both the young and old,

these are sure to disappear quickly.

1. Preheat oven to 325°F.

2. In a small bowl, combine the flour,

baking soda, salt and cinnamon. Insert

the mixing beaters into the Cuisinart^®

Hand Mixer. Mix on speed 1 for about 20

seconds, or until fully combined. Reserve.

Makes about 3 dozen cookies

2¾

cups unbleached, all-purpose flour

teaspoons cream of tartar

teaspoon baking soda

teaspoon sea salt

cup unsalted butter, cubed and at

room temperature

cups granulated sugar

large eggs

teaspoon pure vanilla extract

cup cinnamon sugar

3. Put the butter, sugars and zest in a

medium-large mixing bowl. Mix on speed

3 until light and very creamy, about 2

minutes, increasing to speed 4 halfway

through. Reduce to speed 3 and with the

mixer running, add the eggs, one at a

time. Mix until fully incorporated. Add the

vanilla and lime juice. Reduce to speed 2

and add the dry ingredients. Mix until just

combined. Cover bowl with plastic wrap

and chill for at least 40 minutes.

5. Bake in preheated oven until lightly gold-

en, about 10 to 15 minutes. Cool on wire

rack. Repeat with remaining dough. It is

recommended to store the cookie dough

in the refrigerator until ready to use.

1½

Nutritional information per cookie:

Calories 123 (40% from fat) • carb. 17g • pro. 1g

• fat 5g • sat. fat 3g • chol. 25mg • sod. 56mg

• calc. 5mg • fiber 0g

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3. Put the eggs and yolk in a medium-large

mixing bowl. Insert the mixing beaters

into the Cuisinart^®Hand Mixer. Mix the

eggs and egg yolk on speed 4 until light-

ened, about 30 seconds. Add the brown

sugar and beat on speeds 5 to 6 until

light and thickened, another 1 to 2 min-

utes. Add instant espresso and vanilla;

beat until well combined. Stir the flours

and salt together and then into the choc-

olate mixture. Add the chocolate/flour

mixture to the egg/sugars mixture and

mix on speed 1 until just incorporated.

With the mixer running, add the chocolate

chips.

1½

cups bittersweet chocolate

chopped

cup white chocolate chips

cup walnuts

TRIPLE CHOCOLATE

BROWNIES

These rich, fudgy brownies are for

the true chocolate lovers.

1. Preheat oven to 350°F. Coat a 13x9-inch

baking pan with nonstick cooking spray;

line with parchment or aluminum foil.

Reserve.

Makes 24 brownies

nonstick cooking spray

cup unsalted butter

ounces unsweetened chocolate,

finely chopped

ounces bittersweet chocolate,

finely chopped

2. In a small bowl, combine the flour, salt

and cinnamon. Insert the mixing beaters

into the Cuisinart^®Hand Mixer. Mix on

speed 1 for about 20 seconds, or until

fully combined. Reserve.

tablespoon cocoa powder

3. Put the butter into a medium-large mixing

bowl. Using the hand mixer on speed 3,

beat until lightened, about 30 seconds.

Gradually add both sugars and beat

on speed 4 until lightened, another 30

seconds to 1 minute. Reduce to speed

3 and, with the mixer running, add the

eggs, one at a time, and the vanilla; mix

until well combined. Reduce to speed 1

and slowly add the dry ingredients. Once

almost fully mixed, add the chopped

chocolate, chocolate chips and nuts.

large eggs, room temperature

large egg yolk, room temperature

cups packed light brown sugar

teaspoons instant

espresso powder

teaspoons pure vanilla extract

cup unbleached, all-purpose flour

cup cake flour, not self-rising

teaspoon sea salt

4. Pour into prepared pan. Bake for about

45 to 50 minutes, or until edges are dry.

Cool completely before cutting.

Nutritional information per brownie:

Calories 270 (48% from fat) • carb. 35g • pro. 3g

• fat 16g • sat. fat 9g • chol. 64mg • sod. 102mg

• calc. 15mg • fiber 2g

BLONDE BROWNIES

Makes 24 brownies

cup bittersweet chocolate chips

nonstick cooking spray

cups unbleached, all-purpose flour

teaspoons table salt

teaspoon ground cinnamon

cup unsalted butter, cubed and

at room temperature

1. Preheat oven to 375°F. Coat a 13x9-inch

baking pan with nonstick cooking spray;

line with parchment or aluminum foil.

Reserve.

4. Pour into prepared pan. Bake for about

30 to 35 minutes, or until top is just start-

ing to crack. The brownies should be fully

cooled before cutting.

1½

2. Add the butter and chocolates to a heat-

proof bowl and place over a pot of sim-

mering water. Once both are completely

melted, stir in the cocoa powder and

set aside to cool to room temperature.

Reserve.

Nutritional information per brownie:

Calories 320 (48% from fat) • carb. 39g • pro. 3g

• fat 18g • sat. fat 10g • chol. 45mg • sod. 150mg

• calc. 10mg • fiber 1g

cup granulated sugar

cup packed light brown sugar

large eggs at room temperature

tablespoon pure vanilla extract

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4. With the mixer on low, add the liquid mix-

ture and then the sour cream gradually,

until incorporated. Mix in the dry ingredi-

ents in two additions until just incorpo-

rated.

MARBLE LAYER CAKE

Makes two short 9-inch cakes

FILLED CHOCOLATE

CUPCAKES

Makes 18 cupcakes

Cupcakes:

nonstick cooking spray

cup plus 1 tablespoon unsalted

butter, room temperature, cut into

small cubes, divided

cups cake flour, not self rising

teaspoons baking powder

teaspoon table salt

cup granulated sugar

large eggs

5. Spoon batter evenly among the prepared

pans leaving about 1 cup of the batter in

the mixing bowl.

1¾

1½

cups unbleached, all-purpose flour

cups granulated sugar

cup plus 2 tablespoons,

unsweetened cocoa powder

teaspoons baking soda

teaspoon table salt

cups water

6. Add the cocoa powder to reserved bat-

ter and mix until incorporated. Spoon

chocolate swirl evenly between two pans

and cut into yellow batter with a knife or

spatula, creating a swirl design.

1½

large egg yolks

cup vegetable oil

7. Bake in the middle of the oven for 25 to

30 minutes or until a cake tester comes

out clean.

teaspoon pure vanilla extract

cup sour cream

tablespoon unsweetened

cocoa powder

large eggs

cup vegetable oil

teaspoons pure vanilla extract

teaspoons white vinegar

recipe Marshmallow Frosting,

(page 20.)

⁄3

1½

8. Leave pans to rest on cooling racks for

15 minutes. Remove from pans but leave

until completely cool before frosting*.

1. Preheat oven to 350°F. Using one table-

spoon of butter, grease two 9-inch round

cake pans and then cut a circle out of

parchment paper to fit the bottom of the

pan.

*For frosting, we really like the combi-

nation of the Creamy White Chocolate

Frosting (page 20) between the two layers

and then the Rich Chocolate Frosting for

the outside of the cake. (page 19).

Ganache Icing:

ounces heavy cream

ounces semi-sweet or

bittersweet chocolate, chopped

2. Put the flour, baking powder and salt into

a small bowl. Insert the mixing beaters

into the Cuisinart^®Hand Mixer. Mix the

dry ingredients on speed 3 to thoroughly

sift. Put the eggs, egg yolks, vegetable oil

and vanilla extract together into a liquid

measuring cup.

Prepare the cupcakes:

Nutritional information per serving:

Calories 280 (41% from fat) • carb. 37g • pro. 4g

• fat 13g • sat. fat 8g • chol. 100mg • sod. 160mg

• calc. 55mg • fiber 1g

1. Preheat the oven to 350°F. Coat 18 stan-

dard muffin cups well with nonstick cook-

ing spray. Reserve.

2. Put the flour, sugar, cocoa, baking soda,

and salt in a large mixing bowl. Insert the

mixing beaters into the Cuisinart^®Hand

Mixer. Mix dry ingredients on speed 3 to

thoroughly sift.

3. Put the remaining butter into a large mix-

ing bowl and mix on speed 2 to cream.

Add the sugar and continue to mix on

speed 4 until butter and sugar are well

creamed and fluffy, about 2 minutes.

3. In a small bowl, whisk the water with the

egg, vegetable oil, vanilla, and vinegar.

While mixing on low speed, slowly add

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the liquids to the dry ingredients. Mix until

just combined.

tom and sides of prepared spring form

pan. Reserve.

CHOCOLATE SWIRL

CHEESECAKE

4. Divide evenly among prepared muf-

fin cups and bake the cupcakes in the

middle of the preheated oven for 25 to 30

minutes, or until puffed and they spring

back to the touch. Let muffins cool in

pan on cooling rack for 5 to 10 minutes.

Unmold and continue to cool on rack.

3. Prepare the cake. Cut each package

of cream cheese into 6 pieces and put

into a large mixing bowl. Mix cream

cheese on speed 4 until very smooth.

Scrape bowl and paddle with a large

rubber spatula and continue to beat on

Speed 2 while adding the sugar and salt.

Scrape bowl and beaters. Add eggs one

at a time, making sure each is incorpo-

rated into the batter before adding the

next. Mix in vanilla. Reduce to speed 2

and carefully mix in the sour cream in

three additions, being sure the batter is

homogenous. Reserve 1½ cups of the

filling. Pour the remaining filling into pre-

pared pan.

Makes one 9-inch (spring form) cheese-

cake

spring form pan

tablespoon unsalted butter,

room temperature

Chocolate Cookie Crust:

chocolate wafer cookies,

finely ground

5. While cupcakes are cooling, fill pastry

bag fitted with a star tip with the marsh-

mallow frosting. Once completely cool,

fill the cupcakes. Place star tip into the

lower center of the cupcake through the

top. Fill cupcake until the frosting slightly

bulges out of the top where it is being

filled. Spread any frosting that comes out

of the top of the cupcake with a spatula

tablespoons granulated sugar

tablespoons unsalted butter,

melted and cooled to room tem-

perature

Filling:

packages (8-ounces each) cream

cheese, room temperature

4. Stir the cocoa powder into melted choco-

late. Add the chocolate mixture to the

reserved filling; stir to combine. Pour on

top of the filling in the pan and use knife

or spatula to create a swirl design.

Prepare Ganache Filling

1½

cups granulated sugar

teaspoon sea salt

large eggs, at room temperature

teaspoons pure vanilla extract

cup sour cream

6. Put heavy cream into saucepan and

place over medium heat. Heat cream

until it is barely simmering. While cream

is heating, place chopped chocolate into

a small mixing bowl. Once heated, pour

cream over chocolate and stir together

until chocolate is melted and smooth.

5. Put cake into the baking sheet in the pre-

heated oven. Add more water if any has

evaporated. Bake for 40 minutes, or until

cake is just set. Turn oven off and, with

door slightly ajar, leave cheesecake to

rest in oven for an additional hour.

ounces bittersweet chocolate,

melted and cooled slightly

tablespoon cocoa powder

7. Dip the tops of the filled cupcakes in the

warm ganache. Refrigerate until set.

1. Preheat oven to 325°F with the rack in

the middle of the oven. Place a rimmed

baking sheet on the rack; carefully fill it

with water. Butter a 9-inch spring form

pan; reserve.

Nutritional information per cupcake:

Calories 193 (31% from fat) • carb. 32g • pro. 2g

• fat 7g • sat. fat 2g • chol. 28mg • sod. 213mg

• calc.6mg • fiber 1g

6. Remove cheesecake and place on a

cooling rack. Once completely cool wrap

well with plastic and refrigerate for at

least 6 hours before serving.

2. Prepare the crust. Put cookie crumbs,

2 tablespoons sugar and melted butter

in a small mixing bowl. Insert the mixing

beaters into the Cuisinart^®Hand Mixer.

Mix on speed 2 until the mixture comes

together. Pat crumb crust evenly into bot-

Nutritional information per slice (based on 16 slices):

Calories 404 (60% from fat) • carb. 34g • pro. 7g

• fat 28g • sat. fat 17g • chol. 134mg • sod. 251mg

• calc. 56mg • fiber 1g

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5. For best results, use the frosting the same

day, before refrigerating. Otherwise allow

frosting to come to room temperature

before using.

or until the frosting is thickened with stiff

peaks. The frosting should have a thick but

soft and fluffy marshmallow cream texture.

RICH CHOCOLATE FROSTING

Delicious rich frosting perfect for

a yellow or chocolate cake

Note: While this frosting is best used right

away, it can be stored in an airtight con-

tainer in the refrigerator overnight.

Makes 3½ cups – enough to frost a two

layer 9-inch cake

*If you do not have a double boiler, put

chocolates into a heat-proof bowl placed

over a pot of simmering water.

ounces semi-sweet

chocolate, chopped

ounces milk chocolate, chopped

ounces bittersweet

chocolate, chopped

ounces unsalted butter, room tem-

perature and cut into cubes

Nutritional analysis per serving (1 tablespoon):

Calories 24 (0% from fat) • carb. 6g • pro. 0g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg

• calc. 0mg • fiber 0g

Nutritional information per serving (2 tablespoons):

Calories 179 (55% from fat) • carb. 20g • pro. 1g

• fat 11g • sat. fat 7g • chol. 21mg • sod. 28mg

• calc.18mg • fiber 1g

CREAMY WHITE

CHOCOLATE FROSTING

A great frosting for any chocolate cake - we

also love it as a filling for the Marble Layer

cake (see page 17)

MARSHMALLOW FROSTING

Makes about 3 cups.

2¼

1½

cups confectioners’ sugar, sifted

teaspoons pure vanilla extract

teaspoon kosher salt

cup granulated sugar

cup light corn syrup

⁄

tablespoons sour cream

large egg whites

Makes 3 cups

teaspoon cream of tartar

tablespoons warm water

teaspoon pure vanilla extract

1. Put the chopped chocolates into a double

boiler* to melt; reserve and keep warm.

ounces white chocolate, chopped

cup unsalted butter, room tempera-

ture, cut into tablespoons

cups confectioners’ sugar, sifted

teaspoon kosher salt

teaspoons pure vanilla extract

tablespoons whole milk

2. Once the chocolate has melted, put the

butter into a separate mixing bowl. Insert

the mixing beaters into the Cuisinart^®Hand

Mixer. Mix the butter on low and add the

sugar ½ cup at a time until completely

incorporated. Mix in the vanilla and salt.

1. Combine the sugar, corn syrup, egg

whites, cream of tartar, and the warm

water in a large mixing bowl. Insert the

chef’s whisk into the Cuisinart^®Hand

Mixer. Beat on speed 3 gradually increas-

ing to speed 4 for about 1 minute, or until

fully combined and slightly thickened.

2¼

1½

1. Melt the chocolate in a double boiler*

reserve and keep warm.

3. With the mixer running on speed 2 gradu-

ally add the melted chocolate until all is

incorporated.

2. Put the mixing bowl over a pot of sim-

mering water set on medium heat. While

still using the hand mixer, beat starting on

speed 3 and gradually increasing to speed

7 for about 7 minutes, or until an instant

read thermometer registers 160°F.

2. Put the butter into a mixing bowl. Insert

the mixing beaters into the Cuisinart^®

Hand Mixer. Turn the mixer onto speed 2.

Mix the butter until it is creamed. Add the

sugar ½ cup at a time until all is incorpo-

rated. Mix in the salt and the vanilla. Mix

in the milk one tablespoon at a time until

desired consistency is achieved.

4. Mix in the sour cream, one tablespoon at

a time. The frosting will look quite grainy.

Keep adding the sour cream and around

the 4th or 5th tablespoon the frosting will

come together and be quite smooth and

silky.

3. Transfer the bowl to a towel set on a coun-

tertop. Add the vanilla and continue to mix

on speed 7 for another 2 to 3 minutes,

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3. Mix in the melted chocolate. Scrape the

bowl to fully incorporate.

bag, pressing out any air before sealing.

Let rise in a warm, draft-free place until

doubled in size, about 1 hour.

CLASSIC CUISINART

WHITE BREAD

Spoil your family with homemade bread.

4. Allow frosting to cool slightly before

using.

5. Lightly coat one 8x4x3-inch loaf pan with

unsalted butter or cooking spray. Punch

dough to deflate. Shape into loaf and

place in prepared pan. Cover and let rise

until nearly doubled.

Makes one loaf (about 1½ pounds,

10 servings)

*If you do not have a double boiler, put

chocolates into a heat-proof bowl placed

over a pot of simmering water.

2¼

1½

teaspoons active dry yeast

cup warm water (105 to 110°F)

teaspoons granulated sugar

cups unbleached, all-purpose flour

tablespoons unsalted butter,

cut into 1-inch pieces

teaspoon sea or kosher salt

nonstick cooking spray or

unsalted butter, softened

Nutritional information per serving (2 tablespoons):

Calories 75 (66% from fat) • carb. 6g • pro. 0g

• fat 6g • sat. fat 4g • chol. 11mg • sod. 64mg

• calc.13mg • fiber 0g

6. About 15 minutes before baking, preheat

oven to 400°F. Place loaf in preheated

oven and bake for 30 to 35 minutes, until

bread is browned and sounds hollow

when tapped. Remove from loaf pan and

cool on a wire rack.

2¼

CLASSIC WHIPPED CREAM

Makes about 2¼ cups

7. Bread slices best when allowed to cool

completely before cutting. If top of bread

is too crispy for your taste, brush with

butter for a softer crust.

cup heavy cream, well chilled

cup confectioners’ sugar, sifted

teaspoon pure vanilla extract

1. Put the yeast, warm water and sugar

into a large mixing bowl. Stir to dissolve

the yeast and let stand for 5 to 10 min-

utes. Mixture will foam and bubble – this

means the yeast is active and alive.

Nutritional information per serving

(based on 10 servings):

Calories 139 (19% from fat) • carb. 25g • pro. 3g

• fat 3g • sat. fat 2g • chol. 8mg • sod. 243mg

• calc. 6mg • fiber 1g

1. Put heavy cream into a large mixing bowl.

2. Insert the chef’s whisk into the Cuisinart^®

Hand Mixer. Start whipping cream on

speed 3, gradually increasing to speed 7

for about one minute so that the cream

has some body. Add the sifted sugar and

vanilla and continue to whip on speed 7

until cream holds stiff peaks, about 1½

minutes.

2. Put the flour and salt in a separate mixing

bowl; reserve.

3. Insert the dough hooks into the Cuisinart^®

Hand Mixer. Using speeds 1 to 2 add the

flour mixture ½ cup at a time to the yeast

mixture. Mix in each addition of flour well

before adding the next so that no flour

is visible in between. The dough at first

will be a batter, and slowly as the flour is

added, the batter will form a dough ball

and clean the sides of the mixing bowl.

After all of the flour has been incorpo-

rated, knead on speed 3 for about 2 min-

utes.

OLIVE OIL AND

ROSEMARY ROLLS

These rolls go well with dinner, but could

also be used as small sandwich rolls.

Variations:

Cocoa Whipped Cream: Add 1 tablespoon

of unsweetened cocoa to recipe above with

the sugar.

Makes 12 rolls

1½

cup flavorful extra-virgin olive oil

tablespoons chopped,

fresh rosemary

teaspoons active dry yeast

cup warm water (105 to 110°F)

Grand Marnier: Add 3 tablespoons of Grand

Marnier to recipe above with the cream.

2¼

3¼

Nutritional analysis per ¼ cup:

Calories 103 (83% from fat) • carb. 4g • pro. 1g

• fat 10g • sat. fat 6g • chol. 36mg • sod. 10mg

• calc. 17mg • fiber 0g

4. Dust the dough ball lightly with flour

and place in a resealable food storage

cups unbleached bread or

all-purpose flour

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1¾

teaspoons sea salt

on a work surface and shape into a ball.

Flatten slightly. Transfer to prepared bak-

ing pan and cover with plastic wrap. Let

rise at room temperature until almost

doubled, about 45 to 60 minutes.

1. Put the warm water, maple syrup and

yeast into a large mixing bowl. Stir to dis-

solve yeast and let stand for 5 to 10 min-

utes. Mixture will bubble and foam – this

means the yeast is alive and active.

(may use kosher salt)

cornmeal for the baking sheet

1. Combine the olive oil and rosemary, let

stand 10 minutes or longer.

7. Fifteen minutes before baking, preheat

the oven to 450°F. Uncover and bake at

450°F for 10 minutes. Reduce the heat

to 375°F and bake for an additional 10

to 15 minutes, until browned and hollow

sounding when tapped. Place on a wire

rack to cool.

2. Put both flours and salt into a separate

bowl and stir to blend; reserve.

2. Put the yeast and warm water in a large

mixing bowl with a pinch of the flour. Stir

to dissolve yeast and let stand for 5 to 10

minutes. Mixture will foam and bubble –

this means the yeast is alive and active.

3. Insert the dough hooks into the Cuisinart^®

Hand Mixer. Add the oil and 1 cup of the

flour mixture to the yeast mixture. Using

speed 1, mix until smooth, about 30 sec-

onds. Add the walnuts and cranberries

and ½ cup of the remaining flour mixture,

and mix for 30 to 40 seconds, until the

flour is no longer visible. Continue adding

the remaining flour mixture, ½ cup at a

time, mixing completely, about 30 to 40

seconds, after each addition. The dough

at first will be a batter, and slowly, as the

flour is added, will form a dough ball that

will clean the sides of the bowl. After the

dough has formed a ball, knead on speed

3 for an additional 2 to 3 minutes.

3. Put the flour and salt in a separate, small

mixing bowl.

Nutritional information per roll:

Calories 151 (28% from fat) • carb. 24g • pro. 4g

• fat 5g • sat. fat 1g • chol. 0mg • sod. 312mg

• calc. 2mg • fiber 1g

4. Insert the dough hooks into the Cuisinart^®

Hand Mixer and add the olive oil and

rosemary mixture, with ½ cup of the flour,

to the yeast mixture. Using speeds 1 to

2, mix until smooth, about 30 to 40 sec-

onds. Continue adding the flour, ½ cup

at a time, mixing completely, about 30 to

40 seconds, until no flour is visible after

each addition. The dough at first will be a

batter, and slowly, as the flour is added,

the batter will form a dough ball that

cleans the sides of the mixing bowl. After

all the flour has been incorporated, knead

on speed 3 for about 2 minutes.

CRANBERRY WALNUT BREAD

A hearty bread that has a mix of both

whole-wheat and all-purpose flour

Makes one round loaf (about 1 pound 14

ounces, about 16 servings)

4. Lightly dust the dough ball with flour

and place in a resealable food storage

bag. Squeeze out the air and seal. Allow

the dough to rise in a warm, draft-free

place until doubled in size, about 1 to 1½

hours.

¹⁄3

cup warm water (105 to 110°F)

tablespoons plus 1 teaspoon pure

maple syrup

teaspoons active dry yeast

cups unbleached bread or all-

purpose flour

cups whole-wheat flour

teaspoons sea or kosher salt

tablespoons vegetable

or walnut oil*

cup cold water

2¼

1¾

5. Dust dough ball lightly with flour and

place in a resealable food storage bag,

press out air and seal. Let rise in a warm,

draft-free place until doubled in size,

about 1 hour. Punch down and let rise

again for 1 hour (this second rise can be

skipped if pressed for time – but it adds

to the flavor and texture).

5. After dough has doubled in size, punch

down to deflate and let rest for 5 min-

utes. Shape into a ball, pinching the

ends together on the underside. With the

dough ball cupped in your hands, roll,

seamed edged down, on the counter,

until the underside is smooth. Flatten

the ball into a 9-inch round and place

on a baking sheet dusted with flour and

cornmeal. Cover with plastic wrap and let

1½

1¾

1½

²⁄3

6. Punch dough to deflate and let rest 10

minutes. Lightly dust a baking sheet with

cornmeal. Divide dough into 12 equal

size pieces. Roll each piece of dough

cup chopped, toasted walnuts

cup dried cranberries

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rise until nearly doubled, about 60 to 70

minutes.

all-purpose flour

teaspoons sea or kosher salt

teaspoons extra virgin olive oil

5. Place dough on a lightly floured surface

and punch down. Roll into desired crust

size(s) and place on baking pans lightly

sprayed with vegetable oil cooking spray.

1½

6. About 15 minutes before baking, preheat

the oven to 425°F.

For focaccia:

6. For pizza, follow favorite pizza recipe. For

calzones, see page 9.

tablespoon extra virgin olive oil

teaspoon dried rosemary

teaspoon sea or kosher salt

7. Dust the top of the loaf with flour. Using

a serrated knife cut a cross in the top of

the loaf, cutting about ¼ inch into the

loaf. Place the bread in the hot oven and

bake for 15 minutes. Lower the heat to

375°F and bake for an additional 20 min-

utes, until the bread is a rich brown and

sounds hollow when tapped.

7. For focaccia, press dough into a lightly

greased jelly-roll pan and cover with

plastic wrap, allowing to rise for another

40 minutes. Preheat oven to 425°F for

15 minutes before baking. Brush a table-

spoon of olive oil on focaccia, sprinkle

with sea salt and rosemary. Bake for 18

to 20 minutes until golden.

1. Put the warm water, yeast, and sugar

in a large mixing bowl. Stir to dissolve

the yeast and let stand for 5 to 10 min-

utes. Mixture will foam and bubble – this

means the yeast is active and alive.

8. Turn the oven off, slide the bread directly

onto the oven rack and let stand in the

closed, hot oven for 5 minutes to crisp

the bottom of the loaf. Transfer to a wire

rack to cool. Bread slices best when

allowed to cool completely before cutting.

2. In a separate bowl combine flour and

salt; reserve.

Nutritional information per serving

(based on 16 servings):

Calories 90 (5% from fat) • carb. 19g • pro. 3g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 200mg

• calc. 1mg • fiber 1g

3. Add olive oil and ½ cup flour to the yeast

mixture. Insert the dough hooks into the

Cuisinart^®Hand Mixer. Mix on speed 1

until smooth, about 30 to 40 seconds.

Running on speeds 2 to 3, continue add-

ing the remaining flour mixture, ½ cup at

a time, mixing completely, about 30 to

40 seconds, until no flour is visible after

each addition. The dough at first will be

a batter, and slowly as the flour is added

it will become a dough ball. After all the

flour mixture has been incorporated,

and the dough formed a dough ball that

cleans the sides of the mixing bowl,

knead on speed 3 for an additional 2 to 3

minutes.

*Using walnut oil will give a stronger walnut

flavor to this bread.

MOLASSES WHEAT BREAD

Nutritional information per serving:

Calories 149 (28% from fat) • carb. 24g • pro. 4g

• fat 5g • sat. fat 0g • chol. 0mg • sod. 234mg

• calc. 7mg • fiber 2g

A hearty wheat bread lightly

flavored with molasses

Makes one loaf (about 1¼ pounds)

cup warm water (105 to 110°F)

tablespoon molasses

teaspoons active dry yeast

cups whole-wheat flour

PIZZA DOUGH/FOCACCIA

1¼

Makes about 1¾ pounds dough (enough

for four 9-inch pizza crusts, two 14-inch

crusts, four calzones or 1 jelly-roll pan/

16 servings of focaccia)

cup unbleached bread or

all-purpose flour

1¹⁄3

3¹⁄3

cups warm water (105 to 110°F)

teaspoons active dry yeast

teaspoons granulated sugar

cups unbleached bread or

4. Lightly dust the dough with flour and

place in a resealable food storage bag.

Squeeze out the air and seal. Let rise in a

warm place for about 45 minutes.

cup nonfat dry powdered milk

tablespoons unsalted butter, at

room temperature

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teaspoon sea or kosher salt

nonstick cooking spray

6. About 15 minutes before baking, preheat

oven to 375°F. Place loaf in preheated

oven and bake for 35 to 40 minutes, until

bread is browned and sounds hollow

when tapped. Remove from loaf pan and

cool on a wire rack.

tablespoons unsalted butter,

room temperature, cut into

½-inch cubes

large eggs, room temperature

teaspoon cider vinegar

1. Put the warm water, molasses, and yeast

in a large mixing bowl. Stir to dissolve

yeast and let stand 5 to 10 minutes.

Mixture will foam and bubble – this

means the yeast is active and alive.

1. Preheat oven to 350°F. Lightly coat a

9x3-inch loaf pan with nonstick cooking

spray; reserve.

7. Bread slices best when allowed to cool

completely before cutting. If top of bread

is too crispy for your taste, brush with

butter for a softer crust.

2. In a separate bowl, combine the whole

wheat and bread or all-purpose flours

with powdered milk, butter and salt.

2. Put warm milk and yeast into a large

mixing bowl. Stir to dissolve yeast and

let stand 5 to 10 minutes. Mixture will

foam and bubble – this means the yeast

is active and alive.

Nutritional information per serving

(based on 10 servings):

Calories 150 (15% from fat) • carb. 28g • pro. 5g

• fat 3g • sat. fat 2g • chol. 5mg • sod. 230mg

• calc. 33mg • fiber 3g

3. Insert the dough hooks into the Cuisinart^®

Hand Mixer. Mix on speed 1 until smooth,

about 30 to 40 seconds. Running on

speeds 2 to 3, continue adding the

remaining flour mixture, ½ cup at a time,

mixing completely, about 30 to 40 sec-

onds, until no flour is visible after each

addition. The dough at first will be a

batter, and slowly as the flour is added

it will become a dough ball. After all the

flour mixture has been incorporated,

and the dough has formed a dough ball

that cleans the sides of the mixing bowl,

knead on speed 3 for an additional 2 to 3

minutes.

3. In a separate bowl, combine the remain-

ing dry ingredients (the zest through the

gelatin in the list). Insert the mixing beat-

ers into the Cuisinart^®Hand Mixer. Mix on

speeds 1 to 3 until fully combined. Add

to the milk/yeast mixture, along with the

butter, and mix until fully combined. While

running on speed 3, add the eggs, one

at a time, and the vinegar. Mix until fully

combined.

GLUTEN FREE RYE BREAD

Makes one 1½ pound loaf

nonstick cooking spray

1½

2¼

cups reduced-fat milk, warm

(105°F to 110°F)

teaspoons yeast, active dry yeast

instant or bread machine

4. Pour batter into prepared pan. Bake in

preheated oven for 40 to 45 minutes, or

until a cake tester inserted into the bread

comes out mostly clean (a few crumbs is

ideal, indicating the bread is not dry).

1½

¹⁄3

teaspoon orange zest

teaspoons kosher salt

cups brown rice flour

cup cornstarch

cup potato starch

cup sorghum flour

tablespoons quinoa flour

4. Lightly dust the dough with flour and

place in a resealable food storage bag.

Squeeze out the air and seal. Allow to

sit in a warm place until doubled in size,

about 1 to 1½ hours.

¹⁄3

5. Remove from loaf pan and cool on a wire

rack. Bread slices best when allowed to

cool completely before cutting.

¹⁄3

5. Lightly coat one 8x4x3-inch loaf pan with

unsalted butter or cooking spray. Punch

dough to deflate. Shape into loaf and

place in prepared pan. Cover and let rise

until nearly doubled.

tablespoons firmly packed light

brown sugar

Nutritional information per slice:

Calories 171 (26% from fat) • carb. 28g • pro. 5g

• fat 5g • sat. fat 2g • chol. 45mg • sod. 304mg

• calc. 67mg • fiber 2g

1½

tablespoons caraway seeds

teaspoons xanthan gum

teaspoon gelatin

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Version no : IB-9494

Fold Size: 152X203MM Saddle Stitiched 32PP

Material: COVER: 157gsm matt artpaper

INSIDE: 120gsm gloss artpaper

Coating:

Varnishing in cover page

Color: COVER: 4C(CMYK)+1C(BK)

INSIDE: 4C(CMYK)+1C(BK)

Co-ordinator : Andy WS

Date: Dec-16-2009

Hugo Description

PDF version :

Hugo Code :

HM90S IB-9494 (0,0) BOOK

SMT0051IB-1-1

Color Series:

Remark :

NON

Operator : Meng

Quality request(1)

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