Cuisinart | SM-70C | Operating instructions | Cuisinart SM-70C Operating instructions

Cuisinart SM-70C Operating instructions
7.0 Quart (6.5 L) Stand Mixer
RECIPE
BOOKLET
INCLUDED
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SM-70C INSTRUCTION & RECIPE BOOKLET
IB-6383-CAN-A
KW89431
IMPORTANT
SAFEGUARDS
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
When using an electrical appliance, basic
safety precautions should always be
followed to reduce the risk of fire, electric
shock and/or injury, including the following:
1. READ ALL INSTRUCTIONS
BEFORE USING.
2. Switch off and unplug before fitting or
removing tools and/or attachments,
after use and before cleaning.
NOTE: The maximum rating is based on
the attachment that draws the greatest
power. Other recommended attachments
may draw significantly less power.
3. Close supervision is necessary when
any appliance is used by or near
children. Cuisinart does not recommend
the use of this appliance by children.
WARNING: RISK OF FIRE
OR ELECTRIC SHOCK
The lightning flash with
arrowhead symbol within an
equilateral triangle is intended to
alert the user to the presence of
un-insulated dangerous voltage
within the product’s enclosure
that may be of sufficient
magnitude to constitute a risk of
fire or electric shock to persons.
4. Avoid contact with moving parts and
fitted attachments. Keep hands, hair,
clothing, as well as spatulas and other
utensils, away from beaters during
operation to reduce the risk of injury to
persons and/or damage to the mixer.
5. The use of attachments not recommended or sold by Cuisinart may cause
fire, electric shock or injury.
6. Do not use more than one attachment
at a time.
The exclamation point within
an equilateral triangle is
intended to alert the user to the
presence of important operating
and maintenance (servicing)
instructions in the literature
accompanying the appliance.
7. Do not exceed the maximum capacities
listed in this use and care instruction
book.
8. Do not use the stand mixer if it is damaged or if the cord is damaged. Have
the stand mixer checked and serviced
before resuming use.
SPECIAL CORD SET
INSTRUCTIONS
9. When using an attachment make sure
that you have read the safety instructions that come with the particular
attachment.
A short power-supply cord is provided to
reduce the risks resulting from becoming
entangled in or tripping over a longer cord.
10. Do not use outdoors.
11. Keep stainless steel bowl away from
heat sources such as stovetops, ovens
or microwaves.
Longer extension cords are available
and may be used if care is exercised
in their use.
12. To protect against the risk of electric
shock do not put the power unit in
water or other liquid.
If a long extension cord is used, the marked
electrical rating of the extension cord must
be at least as great as the electrical rating
of the appliance, and the longer cord should
be arranged so that it will not drape over
the countertop or tabletop where it can be
pulled on by children or tripped over.
13. Remove all attachments and accessories from stand mixer before washing.
14. Do not let cord hang over edge of table
or counter.
2
NOTICE
CONTENTS
For your protection , this unit is eqipped
with a 3-conductor cord set that has a
molded 3-prong grounding-type plug, and
should be used in combination with a
properly connected grounding-type outlet
as shown in figure A. If a grounding-type
outlet is not available, an adapter, shown in
Figure B, may be obtained so that a 2-slot
wall outlet can be used with a 3-prong plug.
As shown in Figure C, the adapter must be
grounded by attaching its grounding lug
under the screw of the outlet cover plate.
Important Safeguards................................... 2
Features and Benefits .................................. 4
Assembly Instructions, Diagram ...................5
Operating Instructions .................................. 6
Cleaning and Maintenance .......................... 6
Suggested Speed Control Guide ................. 7
Maximum Capacities.....................................8
Troubleshooting ............................................ 8
Tips and Hints .............................................. 8
Cookie Baking ............................................. 9
Bread Baking ............................................... 9
Cake Baking .............................................. 10
Whipping Cream..........................................11
Optional Attachments ................................ 12
Recipes....................................................... 13
Warranty Information .................................. 65
Note: Do not remove the grounding prong.
CAUTION: Before using the adapter, it must
be determined that the outlet cover plate
screw is properly grounded. If in doubt,
consult a licensed electrician. Never use an
adapter unless you are sure it is properly
grounded.
INTRODUCTION
Note: Use of an adapter is not permitted in
Canada.
This is the mixer that does it all! Your
new extra-large Cuisinart® 7 Quart (6.5 L)
Stand Mixer has the power, capacity and
precision to handle any job your recipes
require. With three accessories, you can
mix, whip or even knead dough. With 12
speeds, you’ll always do it just right. And
with the auto shutoff Countdown Timer
you’ll always do it for just the right amount
of time! Results will be perfect.
Circuit Grounding Conductor
Connected Properly
Cuisinart offers optional attachments
that can be purchased separately. Each
connects to one of three power outlets on
the mixer to let you blend, process food,
squeeze juice from your favourite citrus
fruits, make perfect homemade pasta,
or grind your own meats (see page 11
for details).
Grounding Plug
Adapter
Grounding Lug
WARNING
RISK OF FIRE OR ELECTRIC SHOCK
DO NOT OPEN
WARNING: TO REDUCE THE RISK OF FIRE OR ELECTRIC SHOCK,
Cover
Mounting Screw
DO NOT REMOVE COVER (OR BACK)
NO USER-SERVICEABLE PARTS INSIDE
REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY
Cover of Grounded Outlet Box
3
11. Chef’s Whisk
Used for incorporating air into
ingredients/mixtures. Most frequently
used for whipping eggs, egg whites or
heavy cream. The chef’s whisk would
be used in recipes for angel food cake,
chiffon cake, meringue or dacquoise,
some types of candy such as divinity,
and for whipping potatoes after they
have been mashed using the flat
mixing paddle.
FEATURES AND BENEFITS
1. Tilt-back Head
Makes it easy to attach accessories
and scrape sides of bowl.
2. Top Cover
3. High Speed Power Outlet
Blender and Food Processor
attachments (sold separately) connect
to the rear power outlet on top of the
stand mixer.
12. Flat Mixing Paddle
Used for stirring, mixing, beating
ingredients/mixtures. Most frequently
used for mixing cookies, cakes, batters
(use flat mixing paddle to start the
batter for yeast breads then switch to
dough hook for a more evenly mixed
dough), and frostings. It is also used
for making piecrusts, biscuits and
shortcakes, dough for pasta,
combining ingredients for meatloaf or
meatballs, and mashing potatoes.
4. Mid Speed Power Outlet
Citrus Juicer attachment (sold
separately) connects to the front power
outlet on the top of the stand mixer.
4a. Mid Speed Power Outlet Plug
5. Slow Speed Power Outlet
Large Meat Grinder and Pasta Maker
attachments (sold separately) connect
to the power outlet located behind the
slow speed outlet cover on the front of
the stand mixer head.
13. Dough Hook
Used for the final mixing and kneading
of yeast doughs for breads, rolls, pizza/
focaccia, and yeast-raised coffee
cakes.
5a. Slow Speed Outlet Cover
Release Lever
14. Splashguard with Pour Spout
Prevents spattering when mixing and
adding ingredients.
6. Accessory Power Port
Chef’s whisk, flat mixing paddle,
dough hook and splashguard connect
to this port.
15. Bowl pad (not shown)
Fits underneath the mixing bowl to
secure.
7. 7 Quart (6.5 L) Stainless Steel Bowl
with Handles
Handles make the bowl easy to hold,
scrape and remove. Oversized bowl
lets you mix larger quantities.
8. Head-lift Release Lever
Securely locks stand mixer head into
raised tilt-back position.
9. On/Off, Fold and Speed Control Dial
12 speeds for precision mixing.
10. 15-Minute Countdown Timer with
Auto Shutoff
Turns off stand mixer after selected
time has elapsed.
4
Attach Accessory – Place flat mixing
paddle, chef’s whisk or dough hook
into the accessory power port. Turn
counterclockwise until it locks. Turn
clockwise to remove.
ASSEMBLY
INSTRUCTIONS
Raise Mixer Head – Pull up the head-lift
release lever and raise the stand mixer
head until it locks into place.
Lower Mixer Head – Pull up head-lift lever
again and fully lower the mixer head.
To Attach Splashguard – Before attaching
an accessory, raise stand mixer head and
push the splashguard onto the rim above
the accessory power port until it fully snaps
into place.
Note: You do not need to remove
splashguard to change accessories.
To remove: Raise the stand mixer head
and slide shield off rim.
Place Bowl on Base – Turn clockwise to
secure.
5
4
4a
5a
2
3
6
7
11
1
10
9
14
8
13
12
5
To Modify/Change Time
During Use
OPERATING
INSTRUCTIONS
1. Press and hold either the Minute or
Second button until the current time
begins to flash.
2. Unit is now in timer-set mode; use the
Minute or Second button to select a new
countdown setting.
To Turn Stand Mixer On
1. Turn control dial to desired speed –
1 through 12 (see speed control
section on page 7).
2. Press the On/Off button in the centre of
the dial.
To Cancel Operation
(Set back to 00:00)
To Turn Stand Mixer Off
1. Press the On/Off button – mixing
process stops and unit shuts off.
1. When unit is on – Press and hold the
On/Off button for 2 seconds. The timer
resets to 00:00 and the unit shuts off.
2. When unit is off – Press and hold both
the Minute and Second buttons for two
seconds. The time will reset back to
00:00.
To Use Countdown Timer
1. Select Speed – Turn speed dial to
desired speed.
2. Activate Timer – Press and hold the
Minute or Second button until 00:00
begins to flash. Hold down either button
to scroll through the digits, or press
and release to advance one digit at a
time until the desired time is displayed.
Maximum time setting is 15 minutes.
3. Begin Timed Mix – Press the On/Off
button in the centre of the dial. Stand
mixer starts and timer begins counting
down.
4. Automatic Shutoff – Mixing process
automatically stops when total time has
elapsed. One tone signals shutoff.
To Use Fold Function
The fold operation allows you to mix in
ingredients at the lowest speed.
The Fold button is located in the centre
of the dial.
1. Continuous Fold – Hold the Fold button
down to blend ingredients; release to
stop.
2. Pulse Fold – Press the Fold button
repeatedly as needed to combine
ingredients. Each pulse generates 1½ to
2½ revolutions of the flat mixing paddle,
chef’s whisk or dough hook.
To Pause Countdown Timer
1. Press the On/Off button once to stop
the stand mixer and interrupt countdown
(number will flash to signify pause
mode).
2. Check consistency, scrape bowl, add
ingredients, etc.
3. Press the On/Off button again. The
mixing process begins and the timer
continues counting down the remaining
time.
4. To add time during pause mode, press
the Minute or Second button until the
desired time is displayed.
Safety Feature: If there is no action on
the unit after 5 minutes, the timer resets
itself to “00:00”, a double tone sounds,
and the unit shuts off.
CLEANING AND
MAINTENANCE
Unplug your Cuisinart® Stand Mixer before
cleaning.
Power Unit: Wipe with a damp cloth and
dry. Never use abrasives or immerse in
water.
Bowl: Wash by hand and dry thoroughly or
put in dishwasher. Never use a wire brush,
steel wool or bleach.
Tools: Top rack dishwasher-safe; can also
wash by hand and dry thoroughly.
Splashguard with Pour Spout: Top rack
dishwasher-safe; can also wash by hand
and dry thoroughly.
6
SUGGESTED SPEED CONTROL GUIDE
FOLD
• Adding ingredients at the end of mixing
• Blending dry ingredients
1
• Has a gentle start – use for stirring
and starting all mixing/whipping tasks
• Use to add dry ingredients (flour) to
batters, and liquids to dry ingredients
or batters
• Begin creaming fats with sugars
• Rubbing fat into flour for piecrusts,
biscuits, scones
• Begin to whip eggs or cream
• Stirring ingredients to blend without
adding air
• Making crumb toppings
7
• Whipping potatoes
• Whipping cream, cream cheese, or
butter for easy spreading
2
• Stirring
• Adding dry ingredients such as nuts,
chocolate morsels, dried fruits
• Creaming batters without adding air
– such as cheesecake
• Begin mashing potatoes
• Mixing some pastry doughs
• Mixing muffins
8
• Whipping cream
• Whipping potatoes
• Whipping egg whites – add sugar to
whipped egg whites
3
• Creaming
• Mixing batters, cookie doughs
• Kneading yeast doughs
• Adding eggs to batter/dough
• Mixing heavy ground meat mixtures
(meatloaf, meatballs, pâté)
• Mixing frostings
9
• Whipping egg whites
• Whipping cream
4
• Mixing packaged cake mixes
• Mixing batters, cookie doughs
• Creaming to make light and fluffy
• Adding eggs to batter/dough
• Mixing frostings
10
• Whipping cream – using gradual
increase from Speed 1
• Whipping egg whites
• Whipping butter to make compound
or whipped butters
• Mixing egg/sugars mixtures until light
and fluffy
5
• Creaming to make light and fluffy
• Adding eggs to creamed mixtures
• Mixing frostings
11
• Whipping egg whites
• Whipping frostings until fluffy
6
• Adding eggs to creamed mixtures
• Mashing potatoes
• Whipping egg whites until frothy
• Beat whole egg yolks until ribbons
form
12
• Whipping egg whites – using gradual
increase from Speed 1
• Whipping frostings until fluffy
7
• Reduce the load by removing some of
the ingredients, and allow the stand
mixer to stand for a few minutes.
MAXIMUM CAPACITIES
FOR THE CUISINART®
STAND MIXER
• Plug in and reset the speed. If the
stand mixer does not start when you
press the on button, allow the unit to
stand for additional time.
7 Quart (6.5 L) Stand Mix
Yeast dough
(most breads, pizza)
15 cups (3.75 L)
Cookie dough
10 dozen cookies
Whipping cream
8 cups (2 L)
Egg whites
16
TIPS AND HINTS
• Before preheating the oven, adjust
shelves to accommodate your baking
task. Pies bake best when baked in the
lower third of the oven.
• Carefully follow each mixing step in a
recipe. Take care not to over- or undermix. Make use of the Countdown Timer
feature of the Cuisinart® Stand Mixer to
help with suggested mixing times.
TROUBLESHOOTING
1. Problem: The accessories knock
against the bottom of the bowl or are not
reaching the ingredients at the bottom of
the bowl.
Solution: Adjust the height by doing the
following:
• Don’t crowd the oven, and avoid opening
the oven door during baking – use the
oven light to help you watch. With certain
recipes, particularly cookies, when baking
more than one pan in the oven at a time,
rotate pans halfway through the baking
cycle.
• Detach the accessory.
• Hold and loosen the nut as shown.
• Proper measurements are very important
when baking. To measure flour correctly,
stir the flour first, then spoon into the
measuring cup. Level off the top with the
blunt side of a knife blade or the handle
of a spoon. Do not press or compact
flour. It is also very important not to
measure directly from the bag – while the
flour is pre-sifted, it has been pressed/
compacted to fit into the bag. Baked
goods made from unstirred flour are likely
to be heavy and dry because too much
flour is used.
• For ideal operation, the chef’s whisk
and flat mixing paddle should be
almost touching the bottom of
the bowl.
• Remove butter from the refrigerator
and cut into ½-inch (1.25 cm) pieces to
help it come to room temperature while
measuring out the remaining ingredients –
this will hasten the softening process. Do
not warm butter in the microwave, which
can change the structure of the butter if
it melts and give the finished product a
different texture.
• Raise the stand mixer head, hold the
accessory in place, and tighten.
2. Problem: Your stand mixer has an
overload protection device and if
overloaded, it will shut down to protect
the motor.
• To separate eggs for use in any recipe,
break them one at a time into a small
bowl. Gently remove the yolks, then
transfer the whites to a spotlessly clean
glass or stainless bowl. If a yolk breaks
into a white, use that egg for another
recipe. Just a drop of egg yolk in the
Solution: In the unlikely event that this
happens:
• Turn off and unplug the unit.
8
white prevents them from whipping
properly.
COOKIE BAKING
• Use an ice cream scoop to measure out
cookie dough – this keeps the cookies
evenly shaped and uniform in size. We
recommend ice cream scoops in several
sizes – #’s 40, 50 and 60, as well as a
larger one (about 1⁄3 to ½ cup [75 ml 125 ml]) for jumbo cookies. Ice cream
scoops, also known as “dishers” are
also good for filling muffin tins. Use a
#16 ice cream scoop to make muffins or
meatballs.
• For whipping egg whites, both the mixing
bowl and chef’s whisk must be spotlessly
clean and dry. Any trace of fat or oil will
prevent the egg whites from whipping
properly.
• To check the freshness of eggs, place
them in a bowl of warm water – if they
float, they are not fresh.
• To melt chocolate for a recipe, place
chopped chocolate in a double boiler
insert or larger bowl over a pan of barely
simmering hot water. The water should
not boil, nor should it touch the bottom of
the double boiler insert or bowl. If it does,
this could cause the chocolate to “seize”
and you will not be able to use it in your
recipe.
• To better maintain cookie shapes, put
scoops of cookie dough onto sheets of
waxed paper or plastic wrap on a tray and
chill before baking. Most cookie dough
can be refrigerated for 2 to 3 days prior to
baking – be sure to wrap well.
• Cookie dough may also be frozen. Shape
into individual cookies, double wrap and
freeze for up to 3 months.
• Always test yeast for freshness before
using it in a recipe. Sprinkle a little over
warm (105-110°F [40°-45°C]) water from
recipe and add a pinch of sugar or flour
from the recipe. If it does not become
foamy/bubbly in 5 to 10 minutes, the
yeast may be “dead.” Start over with fresh
yeast from a new package.
• Line baking sheets with parchment for
easy release and easy cleanup.
• Let cookies rest on sheets for 2 to 3
minutes before removing them to a wire
rack to cool. This keeps cookies from
wrinkling, crumbling or breaking.
• For mixing yeast doughs, begin by using
the flat mixing paddle. When starting a
recipe, dough is thinner and more like
a batter and mixes more efficiently and
smoothly with a paddle. After a very thick,
smooth batter forms, switch to the dough
hook to complete the recipe.
• Cookies must cool completely before
being put into storage containers to avoid
them becoming soggy and misshapen.
9
BREAD BAKING
CAKE BAKING
• One ¼-ounce (7 g) packet of yeast equals
2¼ teaspoons (11.25 ml) yeast.
• Have all ingredients and mixing bowls at
room temperature (BUT when preparing
whipped cream as a topping, bowl, chef’s
whisk, and cream should be refrigeratorcold). Room temperature ingredients
incorporate and blend more easily.
• Using milk in place of water will produce a
softer crust.
• After baking, you can soften the crust, if
desired, by rubbing it with unsalted butter
soon after removing it from the oven. This
prevents it from drying out too quickly.
• If a recipe calls for a specific type of flour,
use the flour recommended. If you do
not have bread flour, you can substitute
unbleached, all-purpose flour, but your
bread may not rise quite as much.
• Do not use “lite” or tub margarines for
bread baking – the first ingredient is often
water and they do not work well in any
baking.
• Vital gluten is the dried protein taken from
the flour by eliminating the starch. It is a
good dough conditioner or enhancement
for yeast breads, especially for whole
grain breads or when using all-purpose
flour. If a recipe specifically calls for vital
gluten, we recommend that it be used for
best results.
• For 100% whole wheat bread use 1½
teaspoons (7 ml) vital gluten per cup of
flour.
• Lite salt can be used if it has both
potassium chloride and sodium.
• Many bread recipes have a “range”
amount of flour – start by using the lower
end of the range, then add more flour as
needed to produce a smooth, not sticky
dough.
• Before measuring molasses or honey,
oil the measuring spoon to help it run
off better.
• To produce a higher loaf of bread, use
water that potatoes have been cooked in.
• Using too much liquid, or baking on a
humid day, can cause your bread to fall or
wrinkle on top.
• Fill pans immediately after mixing.
• Bake immediately after filling pans.
• Check for doneness at the beginning of
the time range given.
• Cool cakes completely on a wire rack
after baking.
• Using an offset spatula will make
spreading frosting easier.
Egg Whites
Egg whites at room temperature are best
for whipping. Bring to temperature safely
by placing eggs in a bowl of warm water for
10 to 15 minutes.
Add a small amount of acid such as cream
of tartar, lemon juice or vinegar when
whipping egg whites to stabilize them and
allow them to reach their optimum volume
and stiffness. Use 1⁄8 teaspoon (0.5 ml)
cream of tartar per large egg white – or
1 teaspoon (5 ml) cream of tartar per cup
of egg whites (8 to 10 large).
The time required to whip egg whites
will vary with the temperature of the
egg whites, age of egg whites, and
temperature/humidity of the kitchen. Keep
a close watch while whipping egg whites.
In humid or damp weather, you may not get
the volume of whipped egg whites that you
do in drier, warmer weather.
Place the room temperature egg whites
in the clean, dry mixing bowl. Attach the
clean, dry chef’s whisk. Start whipping the
egg whites and gradually increase to speed
6 until foamy, and then gradually increase
to speed 12. If egg whites are beaten too
rapidly in the beginning, their structure
will not be as stable and strong, and they
will not reach the volume that they should
when completely beaten. Over-beaten
egg whites will also separate or weep in a
meringue topping.
When adding sugar to egg whites timing
is important. If adding less than ¼ cup
(50 ml), add it in the beginning at the raw
white stage. For larger amounts, add sugar
10
slowly and gradually to the whipped egg
whites after they reach soft peak stage.
Always add sugar in a slow steady stream
while egg whites are being whipped – do
not add sugar directly to the centre of the
bowl on top of beaten egg whites; doing
this may cause them to deflate.
WHIPPING CREAM
The difference between heavy cream and
whipping cream is the butterfat content.
The higher the butterfat content, the
more stable the whipped cream. Heavy
cream has a higher butterfat content than
whipping cream does. Light cream may
also be whipped, but will not last as long.
Creams that are not ultra-pasteurized are
best for whipping.
When whipping egg whites, they will at
first appear foamy or frothy. Then they
will become stiffer and start to hold their
shape. Next, soft peaks will form – this is
when the tips of the peaks fall when the
whisk is lifted up – soft peaks are often
required for mousses or soufflés. The next
stage is almost stiff to stiff peaks. This is
used for recipes such as meringues – the
whites will appear dry, the peaks will hold
their shape, and the whites will be shiny.
The final stage is stiff and dry. The whites
will not be uniformly white, but will appear
speckled, and they will no longer be shiny
in appearance.
The yield of cream generally doubles in
volume. To make 2 cups (500 ml) of softly
whipped cream, pour 1 cup (250 ml) of
heavy/whipping cream into the well-chilled
mixing bowl. Starting on speed 1 and
increasing to speed 10 or 12, whip until it
just begins to hold its shape. Add about
½ teaspoon (2 ml) pure vanilla or other pure
flavoured extract and 1 to 2 tablespoons
(15 ml to 30 ml) granulated or superfine
sugar. Whip until the cream holds soft,
floppy peaks.
Beaten egg whites should be used
immediately after beating them. If they wait
for longer than 5 minutes, they will begin to
deflate and lose volume and structure. Egg
whites beaten with sugar or cream of tartar
are more stable and will last a little longer.
To make whipped cream
• Start with well-chilled cream, mixing bowl
and chef’s whisk (place bowl and whisk
in freezer for at least 15 minutes before
making whipped cream). The room should
not be too hot.
Sanitizing Egg Whites
• Whip cream on low speeds until small
bubbles foam – this will take about 30
seconds.
Take care when adding raw egg whites to
recipes that are not cooked or baked as
there is a chance they may carry harmful bacteria. If you have a recipe that calls
for raw egg whites, you may wish to use
powdered egg whites or “sanitize” the egg
whites by doing the following: Place the egg
whites, 2 tablespoons (30 ml) of the granulated sugar from your recipe,
2 tablespoons (30 ml) water, and a pinch
of cream of tartar in the Cuisinart® mixing
bowl and stir until smooth. Place over the
pan of simmering water and stir constantly
with a spotlessly clean rubber spatula until
the mixture registers 160°F (70°C) on an
instant- read thermometer – start checking
the temperature after about a minute of stirring. When the egg white mixture registers
160°F (70°C), dry off the bottom of the bowl
and place on the Cuisinart® stand mixer.
Insert the chef’s whisk. Continue as directed in your recipe.
• Gradually increase to speed 6 and
continue beating until the whisk leaves a
trail.
• If you are making a sweetened, flavoured
whipped cream, begin to slowly add
the sugar and flavourings as the cream
becomes soft and billowy in appearance.
• Increase to speed 8 or 10 – but do not
look away – it takes just seconds for
cream to go from smooth and creamy
whipped cream to whipped cream with
grainy bits of butter forming.
• Stop whipping cream when it has
doubled in volume – it should be smooth,
creamy and thick, forming either soft (for
garnishing desserts, folding into desserts)
or stiff (for topping cakes, desserts,
piping decoratively) peaks.
• Unless stabilized, whipped cream should
be served immediately.
11
Stabilized whipped cream
Stabilized whipped cream will hold longer
in the refrigerator before using, and it can
also be used for decorating using a pastry
bag and tip. Using gelatin or a purchased
stabilizer will prevent whipped cream from
weeping.
To make stabilized whipped cream, soften
gelatin by sprinkling it over water in a
measuring cup. Let stand 5 minutes to
soften. Then place the measuring cup in
a pan of simmering water and stir over
low heat until gelatin is dissolved. Let cool
slightly before adding to cream – but do
not allow to get cold and harden.
• For 1 cup (250 ml) of cream, use
½ teaspoon (2 ml) gelatin soaked in
1 tablespoon (15 ml) water.
• For 2 cups (500 ml) of cream, use
1 teaspoon (5 ml) gelatin soaked in
2 tablespoons water (30 ml).
• For 8 cups (2 L) of cream, use
1 tablespoon (30 ml) + 1 teaspoon (15 ml)
gelatin soaked in 8 tablespoons (120 ml)
water.
Follow basic whipping instructions, adding
cooled gelatin mixture to cream all at once
after it as whipped to a slightly thickened
stage.
OPTIONAL
ATTACHMENTS AND
ACCESSORIES
Your Cuisinart® Stand Mixer has three
power outlets – two on the top and one on
the front – for a variety of attachments that
can be purchased separately.
Simplify your life, and save valuable counter
space, by using your stand mixer as a
power source for these versatile
attachments:
Pasta Maker – makes delicious homemade
pasta. Includes six pasta plates, from
spaghetti to lasagna.
Large Meat Grinder – grinds a variety of
meats, vegetables, and cheeses. Includes 3
grinding plates and 2 nozzles for making
homemade sausage.
40-ounce (1.2 L) Glass Blender – blends
frozen drinks, smoothies and shakes, and
even purées soups and sauces.
Citrus Juicer – extracts nutritious juice
from all your favourite citrus fruits.
Food Processor – chops, purées, slices,
and shreds in clear 3-cup (750 ml) work
bowl. Includes a chopping blade and a
reversible slicing/shredding disc.
12
Recipes
savories easy and delicious
savory gorgonzola and caramelized onion cheesecake . . . . . . . . . . . . . . . . . . .15
goat cheese and roasted garlic mashers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
sweet potato soufflé . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17
four-cheese soufflé . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18
meatloaf with mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19
pizza rustica . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
yeast breads
and rolls
basic white bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21
molasses wheat bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22
crusty french bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23
cranberry walnut pumpernickel bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24
mixed grain, seed and nut bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
buttery dinner rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26
basic dough for pizza, focaccia or calzones . . . . . . . . . . . . . . . . . . . . . . . . . . . .27
parmesan herb knots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28
classic brioche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
cinnamon swirl buns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31
muffins, quick breads
and tea cakes
banana bran muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33
three-berry muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34
vanilla yogurt scones. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35
buttermilk blueberry crumb cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36
lemon poppy seed cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37
sour cream cinnamon walnut streusel coffee cake . . . . . . . . . . . . . . . . . . . . . . .38
13
cookies
and classic treats
dried cherry and almond biscotti . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39
almond thumbprints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40
chocolate chunk macadamia cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41
black and white pinwheels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42
citrus sugar cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43
pecan shortbread linzer cookies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44
peanut butter surprise cookies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45
delicious brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46
pies, mousses, soufflés
and Special desserts
basic flaky pastry dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47
cookie crumb crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48
mile high lemon meringue pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49
pumpkin mousse pie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51
sinfully rich chocolate mousse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .52
classic tiramisù . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53
frostings
and fillings
chocolate frosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .54
swiss buttercream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .54
cream cheese frosting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55
chocolate glaze/ganache . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55
cakes
and cheesecakes
golden layer cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .56
rich chocolate cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .57
old-fashioned pound cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .58
kahúla® angel food cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .59
coconut cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60
the ultimate flourless chocolate cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .61
sour cream cheesecake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .62
chocolate marble cheesecake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64
Cuisinart® is a registered trademark of Cuisinart. Any trademarks or service marks of third parties
used herein are the trademarks or service marks of their respective owners.
14
savory gorgonzola
and caramelized onion cheesecake
Serve with crackers or bread with an aperitif, wine or port, or add a slice to a lightly dressed arugula
salad. Adding fresh fruit such as figs, pears or currants to the plate would be perfect.
Makes one 8-inch (20 cm) cheesecake
unsalted butter for the
springform pan
15 ml
1 tablespoon unsalted
butter
15 ml
1 tablespoon extra virgin
olive oil
750 ml
3 cups chopped onions
15 ml
1 tablespoon tarragon
375 ml
1½ cups finely ground
stoned wheat cracker
crumbs
45 ml
3 tablespoons melted
unsalted butter
750 g
1½ pounds lowfat cream
cheese, at room
temperature
500 g
1 pound regular cream
cheese, at room
temperature
4
large eggs, at room
temperature
15 ml
1 tablespoon fresh
lemon juice
1 ml
¼ teaspoon freshly
ground white pepper
500 g
1 pound Gorgonzola
dolce, crumbled
Heat butter and oil in a 12-inch (30 cm) skillet over
medium heat. Add onions and sauté for 5 minutes.
Reduce heat to medium-low and cook slowly, stirring
frequently, until onions are tender and deep golden,
about 25 minutes. Stir in tarragon. Remove from heat
and cool completely.
Preheat oven to 350°F (180°C). Lightly coat an 8x3-inch
(20 cm x 8 cm) springform pan with unsalted butter.
Combine cracker crumbs and melted butter. Dust sides
of pan with buttered cracker crumbs and place remainder in bottom of pan; press to cover the bottom evenly.
Use the bottom of a drinking glass or measuring cup to
tamp down firmly. Bake in preheated 350°F (180°C) for
8 to 10 minutes. Let cool while preparing filling. Reduce
oven temperature to 325°F (160°C). When pan has
cooled, line the outside of the springform pan with foil
to waterproof it.
Place both types of cream cheese in Cuisinart® mixing
bowl. Insert the flat mixing paddle. Turn to speed 3 and
mix for 2 minutes. Scrape mixing bowl and paddle. Mix
again on speed 3 for 2 minutes until completely smooth
and creamy. Decrease to speed 2. While mixing, add
the eggs, one at time, mixing each egg in completely
before adding the next. Scrape the bowl and paddle.
Add the lemon juice and pepper and mix for an
additional 30 seconds on speed 2. Add the crumbled
Gorgonzola and press Fold until Gorgonzola is mixed in
– do not over-mix. Pour into the cooled pan and
smooth over the top evenly. Place the pan in a larger
pan and add enough boiling hot water to reach halfway
up the sides of the smaller pan. Place in preheated
325°F (160°C) oven and bake for 1 hour. Top will be
golden brown and slightly crackled; centre will still
appear soft. Transfer to a wire rack, remove the foil and
cool. Cover and refrigerate when cool.
Remove from refrigerator 30 minutes before serving.
15
goat cheese
and roasted garlic mashers
A nice flavour addition for your favourite mashed potatoes.
Makes 10 cups (2.5 L)
2 Kg
5 pounds Yukon Gold
potatoes, peeled and cut
into 1-inch (2.5 cm) cubes
15 ml
1 tablespoon kosher salt
284 g
10 ounces soft,
fresh chèvre
120 ml
8 tablespoons unsalted
butter, at room
temperature
12-14
roasted garlic* cloves
Place potatoes in a 6-quart (5.7 L) stockpot and cover
with water by 1 inch (2.5 cm). Add 1 tablespoon (15 ml)
kosher salt to the water. Bring water to a boil and then
reduce to a hearty simmer. Cook potatoes until very
tender, about 30 minutes. Drain potatoes and then
return to pot over low heat. Heat to dry out potatoes,
about 3 to 5 minutes.
Transfer potatoes to Cuisinart® mixing bowl. Insert
the chef’s whisk. Mix on speed 6 for about 3 minutes.
Scrape bowl with a rubber spatula and mix again on
speed 6 for another 2 minutes, until potatoes are
completely mashed with no lumps. Turn stand mixer
to speed 3 and mix in the chèvre until completely
incorporated, and then the butter until completely
incorporated. Add garlic cloves one at a time. When
10 are added, taste. Add additional cloves to individual
taste. Add an additional ½ teaspoon (2 ml) of salt if
necessary.
Serve immediately.
*To roast garlic: place peeled garlic cloves on a sheet
of aluminum foil, drizzle with olive oil and wrap
together. Place in 400°F (200°C) oven for about 30 to
35 minutes, until lightly browned and soft.
16
sweet potato Soufflé
A tasty side dish for your next holiday meal.
Makes one 8-cup (2 L) soufflé
unsalted butter
125 ml
½ cup chopped,
toasted pecans
Butter an 8-cup (2 L) soufflé dish well and coat with
chopped pecans, and set aside.
1.8 Kg
4 pounds sweet
potatoes or yams
Preheat oven to 400°F (200°C). Wrap each potato in
aluminum foil and place on a baking sheet lined with
foil. Bake for about 1½ to 2 hours, until extremely soft.
3
large eggs
Reduce oven temperature to 350°F (180°C).
30 ml
2 tablespoons
unsalted butter
50 ml
¼ cup brown sugar
2 ml
½ teaspoon kosher
salt
5 ml
teaspoon orange zest
Once sweet potatoes are cool enough to touch, split
down the middle and scoop out the insides. Place them
in the Cuisinart® mixing bowl. Insert the chef’s whisk. Be
sure to discard any dark or discoloured spots. Turn to
speed 4. Mix for about 2 minutes. Scrape bowl with
rubber spatula and turn to speed 4 for another 2
minutes, until sweet potatoes are completely mashed.
Separate the eggs. Place the whites in a separate
mixing bowl and add the yolks one at a time to the
sweet potatoes with the stand mixer running on speed
2. Add the remaining ingredients in the order listed
mixing on speed 3 until all of the ingredients are
completely incorporated.
Transfer sweet potato mixture to a separate large
mixing bowl. Wash and dry both the Cuisinart® mixing
bowl and the chef’s whisk thoroughly.
Place egg whites in Cuisinart® mixing bowl. Insert the
chef’s whisk. Turn to speed 9 for about 30 seconds.
Increase to speed 12 until stiff but not dry, just until
whites no longer slip when bowl is tilted, about 1½ to
1¾ minutes more. Remove bowl from stand mixer.
Fold the whites into the sweet potato mixture in 3
additions, using a large rubber spatula.
Pour sweet potato mixture into prepared soufflé dish.
Bake in preheated 350°F (180°C) oven for about
45 minutes until the soufflé is lightly browned on top
and puffed over the edge of the soufflé dish.
Serve immediately.
17
four-cheese Soufflé
An exquisite side dish for any special occasion.
Makes one 8-cup (2 L) soufflé
unsalted butter
Preheat oven to 350°F (180°C). Butter an 8-cup (2 L)
soufflé dish well and coat with both ground walnuts and
ground pecans; set aside.
50 ml
¼ cup walnuts,
toasted and ground
50 ml
¼ cup pecans,
toasted and ground
5
eggs
75 ml
5 tablespoons
unsalted butter
125 ml
½ cup unbleached,
all-purpose flour
375 ml
1½ cups milk
125 ml
½ cup packed
shredded
Gruyère cheese
Melt butter in a saucepan. Add flour and stir with a
wooden spoon until smooth. Cook over medium heat
for 2 minutes, stirring occasionally. Pour the milk into
saucepan, whisking simultaneously. Whisk until the
mixture has a smooth consistency. Continue to heat
slowly, whisking occasionally, until the mixture becomes
smooth and thick, about 3 to 5 minutes. Stir in cheeses
until melted and incorporated. Stir in salt and pepper.
Remove from heat and reserve.
50 ml
¼ cup packed grated
Parmesan cheese
¼ cup packed
shredded mozzarella
cheese
Spoon a small amount of the cheese mixture into the
yolks, whisking at the same time. Continue whisking all
of the cheese into the yolks slowly, until the mixture is
homogenous.
50 ml
¼ cup packed
crumbled Gorgonzola
cheese
2 ml
½ teaspoon salt
Insert the chef’s whisk. Turn to speed 6. Beat the egg
whites for about 1 minute and then increase to speed
10 until stiff but not dry, just until whites no longer slip
when bowl is tilted, about 1 to 1½ minutes more.
1 ml
¼ teaspoon fresh
ground pepper
Fold the whites into the yolk/cheese mixture in three
additions, using a large rubber spatula.
50 ml
Separate the eggs, placing the egg whites in the
Cuisinart® mixing bowl, and reserve. Place the egg yolks
in a large mixing bowl, whisk until blended and reserve.
Pour into prepared soufflé dish and bake in the middle of
preheated 350°F (180°C) oven until puffed over the rim
of soufflé dish and golden, approximately 40 to 45
minutes.
Serve immediately.
18
meatloaf
with mushrooms
This meatloaf is certain to become a family favourite. Sliced leftovers make great sandwiches.
Makes two meatloaves, 8½x4½x2½ inches (21.5 x 11 x 6 cm) each, 16 to 20 servings
cooking spray
25 ml
1½ tablespoons extra
virgin olive oil
340 g
12 ounces mushrooms,
chopped or sliced
375 ml
1½ cups chopped onion
3-4
cloves garlic, peeled and
finely chopped
13 ml
2½ teaspoons thyme
550 ml
2¼ cups fresh
breadcrumbs (made
from day-old crusty
French bread)
250 ml
1 cup milk (whole,
reduced fat, lowfat, or
fat free)
3
large eggs
90 ml
6 tablespoons tomato
paste (unsalted if
available)
1.5 Kg
3 pounds ground
meatloaf mix
(1½ pounds [750 g]
ground round,
¾ pound [375 g]
ground pork,
¾ pound [375 g]
ground veal)
90 ml
6 tablespoons chopped
fresh parsley
7 ml
1½ teaspoons kosher
salt
3.75 ml
¾ teaspoon freshly
ground pepper
Preheat oven to 375°F (190°C). Lightly coat two
8½x4½x2½-inch (21.5 x 11 x 6 cm) loaf pans* with
cooking spray.
Heat olive oil in a 12-inch (30 cm) skillet over medium
heat. When hot, add mushrooms, onion, garlic, and
thyme. Cook until mushrooms and onions are softened
(onions will become translucent), about 4 to 5 minutes.
Remove from heat and let cool.
Place breadcrumbs, milk, eggs, and tomato paste in the
Cuisinart® mixing bowl. Insert flat mixing paddle. Turn
to speed 3 and mix for 30 seconds. Add cooled
mushroom/onion mixture, mix until combined, 15 to 20
seconds. Add ground meat, parsley, salt, and pepper.
Continue to mix on speed 3 until well combined, about
45 seconds.
Transfer mixture to the prepared loaf pans, rounding the
top slightly. Bake in preheated 375°F (190°C) oven for
1 hour; meatloaf is done when internal temperature is
170°F (77°C) when tested with an instant-read
thermometer. Let meatloaf rest 10 minutes before
removing from pan slicing.
*May also be formed into oval loaves and baked in a
13x9x2-inch (33 x 23 x 5 cm) roasting pan.
19
pizza
rustica
A hearty, satisfying meal for either dinner or lunch.
Makes one 9-inch (23 cm) pie
Dough/Crust:
For the dough:
1L
4 cups unbleached,
all-purpose flour
125 ml
½ cup granulated sugar
5 ml
1 teaspoon kosher salt
50 ml
¼ cup unsalted butter,
at room temperature,
cut into 1-inch (2.5 cm)
pieces
50 ml
¼ cup extra virgin
olive oil
4
large eggs
Place the flour, sugar, and salt in the Cuisinart® mixing
bowl. Insert the flat mixing paddle. Turn to speed 2 for
about 20 seconds to aerate dry ingredients. Add the
butter and continue on speed 2 for 1 minute. Add the
olive oil and mix for 30 seconds on the same speed.
The butter and olive oil should be well incorporated
into the dry ingredients. Add the eggs one at a time.
Be sure to incorporate each egg before adding the
next. After adding the last egg, mix on speed 3 until
the dough comes together as a mass, about 30 to 40
seconds. If the mixture appears slightly dry, add water
one tablespoon at a time on speed 2 until the mixture
resembles a soft dough. Gather the dough ball and cut
in half, forming each half into a disc shape. Wrap each
disc and place in refrigerator. Refrigerate for at least
1 hour.
Filling:
7 ml
½ tablespoon olive oil
230 g
8 ounces Italian sausage,
sweet or hot, casings
removed
283 g
10 ounces fresh spinach
2
cloves fresh garlic,
finely chopped
1
15-ounce (425 g)
container ricotta cheese
2
large eggs
3
large egg yolks
454 g
16 ounces mozzarella,
shredded
85 g
3 ounces Parmesan
cheese, grated
115 g
4 ounces prosciutto,
chopped
60 g
2 ounces soppressata or
hard salami, chopped
Egg Wash:
1
large egg plus
1 tablespoon (15 ml)
of water beaten together
For the filling:
Place olive oil in a large sauté pan over medium heat.
Add the sausage and sauté until golden brown,
breaking the sausage into pieces. Add the spinach and
garlic and sauté for an additional minute or two, until
the spinach is wilted and the garlic is fragrant. Reserve.
Add the ricotta to the Cuisinart® mixing bowl. Insert the
flat mixing paddle. Mix on speed 2. Add eggs and yolks
one at a time. Stir in remaining ingredients including the
reserved sausage and spinach mixture until all are
incorporated.
Preheat oven to 350°F (180°C). Roll one dough disc to a
round about 16 inches (40.5 cm). Carefully transfer to a
9-inch (23 cm) springform pan, trimming the dough so
that a 1-inch (1.25 cm) overhang remains. Pour the
filling into prepared pan. Roll out second dough disc to
a round and place over filling. Cut the top dough to
match the existing overhang. Pinch edges together and
then crimp to create a decorative edge. Brush the top
well with egg wash. Bake until golden brown, about 70
to 75 minutes.
Let stand about 15 to 20 minutes. Release the pan
sides, transfer to a cutting board or platter. Cut into
pieces and serve.
20
basic
white bread
A classic white bread, great for sandwiches.
Makes two loaves, about 1 pound 14 ounces (613 g) each
cooking spray
625 ml
2½ cups warm
(105-110°F [40 - 45°C])
water
40 ml
2½ tablespoons honey
15 ml
3 teaspoons active
dry yeast
2.1 L
8½ cups bread or
unbleached, all-purpose
flour, divided
175 ml
¾ cup nonfat dry
powdered milk
90 ml
6 tablespoons unsalted
butter, at room
temperature
15 ml
3 teaspoons salt
Place warm water, honey, and yeast in Cuisinart® mixing
bowl. Let stand 5 to 10 minutes until mixture is foamy
and bubbly. While yeast is proofing, combine 7½ cups
(1.9 L) of the bread flour with powdered milk and salt.
Add the flour mixture to the yeast mixture with the unsalted butter. Insert the dough hook and mix on speed 2 for 2
minutes.
Continuing on speed 2, add the remaining flour one
tablespoon (15 ml) at a time until a dough ball forms that
clings to the dough hook and cleans the sides of the
bowl. Set timer for 4 minutes and the speed to 3.
Transfer the dough to a clean bowl, cover with plastic
wrap and let rise in a warm, draft-free place until volume
is doubled.
Lightly coat two 9x5x3-inch (23 x 13 x 6 cm) loaf pans
with unsalted butter or cooking spray. Punch dough to
deflate. Divide into 2 equal portions. Shape into loaves
and place in prepared pans. Cover and let rise until
nearly doubled. About 15 minutes before baking,
preheat oven to 375°F (190°C). Place loaves in
preheated oven and bake for 35 to 40 minutes, until
bread is browned and sounds hollow when tapped.
Remove from loaf pans and cool on a wire rack. 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.
21
molasses wheat bread
A hearty wheat bread lightly flavoured with molasses.
Makes two loaves, about 1 pound 15 ounces (925 g) each
625 ml
2½ cups warm
(105-110°F [40 - 45°C])
water
40 ml
2½ tablespoons molasses
18 ml
3½ teaspoons active dry
yeast
1.3 L
5 1⁄3 cups whole wheat
flour, divided
825 ml
3 1⁄3 cups bread or
unbleached, all-purpose
flour, divided
175 ml
¾ cup nonfat dry
powdered milk
90 ml
6 tablespoons unsalted
butter, at room
temperature
15 ml
1 tablespoon salt
Place water, molasses, and yeast in the Cuisinart®
mixing bowl. Let stand 5 to 10 minutes until mixture is
foamy and bubbly. While yeast is proofing, combine 5
cups (1.25 L) whole wheat flour, and 3 cups (750 ml)
bread flour with powdered milk and salt. Add the flour
mixture to the yeast mixture with the unsalted butter.
Insert the dough hook and mix on speed 2 for 2
minutes. Combine remaining flour and reserve.
Continuing on speed 2, add the remaining flour one
tablespoon (15 ml) at a time until a dough ball forms
that clings to the dough hook and cleans the sides of
the bowl. Set timer for 4 minutes and the speed to 3 to
allow the dough to knead. Transfer the dough to a
clean bowl, cover with plastic wrap and let rise in a
warm, draft-free place until volume is doubled.
Lightly coat two 9x5x3-inch (23 x 13 x 6 cm) loaf pans
with unsalted butter or cooking spray. Punch dough to
deflate. Divide into 2 equal portions. Shape into loaves
and place in prepared pans. Cover and let rise until
nearly doubled. About 15 minutes before baking,
preheat oven to 375°F. (190°C) Place loaves in preheated oven and bake for 35 to 40 minutes, until bread is
browned and sounds hollow when tapped. Remove
from loaf pans and cool on a wire rack. 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.
22
crusty french bread
If you have time, allow a second rise before shaping to develop more flavour in the bread,
but it is very good without it, too.
Makes three loaves, about 1 pound (500 g) each
300 ml
1¼ cups warm
(105-110°F [40 - 45°C])
water
20 ml
4 teaspoons active
dry yeast
1.6 L
6¼ cups unbleached,
all-purpose or bread flour
425 ml
1¾ cups cake flour
175 ml
¾ cup wheat germ
18 ml
3½ teaspoons fine
sea salt
375 ml
1½ cups cold water
extra flour for dusting
bread
Place the warm water in the Cuisinart® mixing bowl. Stir
in yeast and a tablespoon (15 ml) of the flour; let stand
for 5 minutes. Mixture will foam and bubble. While the
yeast is proofing combine 5¾ cups (1.5 L) of all-purpose
flour and 1¼ cups (300 ml) of cake flour with the wheat
germ and salt. Add the cold water and the flour mixture
to the yeast mixture. Insert the dough hook and mix on
speed 2 for 2 minutes. Combine remaining flours and
reserve.
Continuing on speed 2, add the remaining flour one
tablespoon (15 ml) at a time until a dough ball forms that
clings to the dough hook and cleans the sides of the
bowl. Set timer for 4 minutes and the speed to 3 to
allow the dough to knead.
Dust dough ball lightly with flour and place in a large
bowl, cover with plastic wrap. Let rise in a warm, draftfree place until doubled in size, about 1 hour. Punch
dough down, recover, and let rise again until doubled in
size. (This last rise can be omitted if pressed for time,
but makes for a more flavourful loaf, with a more
artisanal bread texture and crust.) Punch dough down
and divide into 3 pieces. Shape each into a long narrow
loaf, about 14 to 16 inches (35 -41 cm) in length, and
place on a baking sheet lined with parchment. Cover
loosely with plastic wrap and let rise until doubled,
about 45 to 60 minutes. Preheat oven to 425°F (220°C).
Dust loaves generously with flour. Make 4 or 5 diagonal
slashes in the top of each loaf about ¼-inch (0.6 cm)
deep, using a serrated knife, razor or lame. Bake in
preheated 425°F (220°C) oven 25 to 30 minutes until
browned and hollow sounding when tapped. Cool on a
wire rack. Bread slices best when allowed to cool
completely before slicing.
23
cranberry walnut pumpernickel bread
This bread makes a great sandwich with sliced turkey and havarti,
or try it toasted topped with creamy Brie.
Make two loaves, 1¾ pounds (795 ml) each
425 ml
1¾ cups warm
(105-110°F [40 - 45°C])
water
75 ml
1
20 ml
4 teaspoons active dry
yeast
1 - 1.13 L
4 to 4 1⁄3 cups bread
flour, divided
150 ml
2
⁄3 cup yellow cornmeal
150 ml
2
⁄3 cup rye flour
150 ml
2
⁄3 cup whole wheat
flour
50 ml
¼ cup unsweetened
cocoa powder
45 ml
3 tablespoons vital
wheat gluten
15 ml
1 tablespoon instant
espresso powder
10 ml
2 teaspoons salt
325 ml
11⁄3 cups dried
cranberries
325 ml
11⁄3 cups walnuts
40 ml
2 tablespoons +
2 teaspoons walnut
oil or flavourless
vegetable oil
⁄3 cup molasses
cornmeal for dusting
the pan
flour for dusting the
bread
Place warm water, molasses and yeast in Cuisinart®
mixing bowl. Let stand for 5 minutes until mixture is
foamy and bubbly.
While yeast is proofing, combine 3½ cups (875 ml) of
bread flour with the whole-wheat flour, cornmeal, rye
flour, coca powder, vital wheat gheten, espresso
powder, and salt. Add the flour mixture to the yeast
mixture. Insert the dough hook and mix on speed 2 for
2 minutes. Add the cranberries, walnuts and oil and mix
on speed 3 for an additional 2 minutes.
Continuing on speed 3, add the remaining flour one
tablespoon (15 ml) at a time until a dough ball forms
that clings to the dough hook and cleans the sides of
the bowl. Set the timer for 4 minutes to allow the
dough to knead. Transfer to a large bowl, cover with
plastic wrap and allow to rise in a warm, draft-free
place, until doubled in size, about 1 to 2 hours.
Divide dough into 2 equal pieces (about 1 pound 15
ounces [925 g] each). Shape each into a loaf 10 inches
(25 cm) long by 3 inches (7.5 cm) wide. Line a baking
sheet with parchment and dust with cornmeal. Arrange
the loaves equally spaced on baking sheet. Dust lightly
with flour. Cover with plastic wrap and let rise until about
doubled. While loaves are rising, preheat oven to 350°F
(180°C). Cut 4 diagonal slashes about 1⁄8-inch (0.8 cm)
deep in the top of in each loaf, using a serrated knife,
razor blade or lame. Bake for 55 to 60 minutes, until
bread sounds hollow when tapped and registers 205°F
(96°C) when tested with an instant-read thermometer.
Transfer to a wire rack to cool. Bread slices best when
completely cooled.
24
mixed grain, seed
and nut bread
Seeds and nuts add to the nutritional value of this delicious bread.
Makes 2 loaves, about 1¾ pounds (795 ml) each
cooking spray or
unsalted butter
625 ml
2½ cups warm
(105-110°F [40 - 45°C])
water
25 ml
1½ tablespoons molasses
18 ml
3½ teaspoons active
dry yeast
1.3 L
5¼ cups whole
wheat flour
750 ml
3 cups bread flour,
divided
175 ml
¾ cup regular oats
40 ml
2½ tablespoons vital
wheat gluten
15 ml
1 tablespoon salt
45 ml
3 tablespoons flax seed
oil or walnut oil
45 ml
3 tablespoons flax seeds
45 ml
3 tablespoons poppy
seeds
45 ml
3 tablespoons hulled
pumpkin seeds,
toasted
45 ml
3 tablespoons sesame
seeds
45 ml
3 tablespoons roasted
unsalted sunflower seeds
250 ml
1 cup slivered almonds or
other roughly chopped
nuts – optional cooking
spray or unsalted
butter for the pans
Place warm water, molasses and yeast in the Cuisinart®
mixing bowl. Let stand 5 to 10 minutes until foamy and
bubbly.
While yeast is proofing, combine 4¾ cups (1 L) of
whole-wheat flour with 2½ cups (625 ml) bread flour,
oats, vital wheat gheten, and salt. Add the flour mixture
to the yeast mixture. Insert the dough hook and mix on
speed 2 for 2 minutes. Combine remaining flours and
reserve. Add the flax oil, flax seeds, poppy seeds,
pumpkin seeds, sesame seeds, sunflower seeds and
optional nuts.
Mix for an additional 2 minutes on speed 3. Continuing
on speed 3, add the remaining flour one tablespoon
(15 ml) at a time until a dough ball forms that clings to
the dough hook and cleans the sides of the bowl. Set
the timer for 4 minutes to allow the dough to knead.
Transfer to a clean bowl, cover and let rise in a warm,
draft-free place until volume is doubled, about 1 to 1½
hours.
Lightly coat two 9x5x3-inch (23 x 13 x 6 cm) loaf pans
with unsalted butter or cooking spray. Divide dough into
2 equal pieces and shape into loaves. Place in prepared
pans, cover and let rise until dough comes up over the
top of the pan by about ¾ inch (1.9 cm). While dough
is rising, preheat oven to 375°F (190°C).
Bake loaves for 35 to 45 minutes, until lightly browned
and hollow sounding when tapped. Remove from pans
and let cool on a wire rack. Bread slices best when
allowed to cool completely before slicing.
25
buttery dinner rolls
The classic dinner roll we all remember from Sunday or holiday dinners.
Makes 32 dinner (375 ml) rolls
375 ml
250 ml
1½ cups whole milk
1 cup unsalted butter
(cut into 16 pieces)
125 ml ½ cup granulated sugar
10 ml
2 teaspoons salt
125 ml ½ cup warm
(105-110°F [40 - 45°C])
water
20 ml
4 teaspoons active
dry yeast
2
large eggs
2 - 2.4 L 8½ to 9½ cups bread
flour (measure out
1 cup [250 ml] and
reserve)
30 ml
2 tablespoons whole
milk
30 ml
2 tablespoons unsalted
butter
Scald milk (heat until just bubbling around edges – may
be done in microwave). Stir in unsalted butter, sugar,
and salt. Let cool until just warm (105-110°F [40-45°C]).
Place warm water and yeast in Cuisinart® mixing bowl
with a pinch of the flour. Insert the dough hook and
press Fold 2 to 3 times to mix. Let stand until foamy,
about 5 minutes. Add the cooled milk mixture, eggs
and 7½ cups (1.9 L) of the flour on speed 2. Mix on
speed 2 for 2 minutes. Continuing on speed 2, add the
remaining flour one tablespoon (15 ml) at a time until a
loose dough ball forms that clings to the dough hook
and cleans the sides of the bowl. Set the timer for 4
minutes and the speed to 3 to allow the dough to
knead. Transfer to a medium-large bowl and cover with
plastic wrap (may also be put into a 1-gallon (3.6 L)
resealable food storage bag). Place in a warm, draft-free
place and let rise until doubled, about 45 to 60 minutes.
Preheat oven to 375°F (190°C). Lightly butter two
10-inch (25 cm) round baking pans. Punch dough to
deflate. Divide the dough into 32 equal pieces (each
about 2¼ ounces [65 g]). Roll into balls and arrange in
the prepared pans. Cover with plastic wrap and let rise
until about doubled, about 30 to 40 minutes. Combine
the remaining milk and butter, and heat until butter is
melted. Just before baking, gently brush rolls with
melted butter and milk. Bake in preheated 375°F
(190°C) oven until golden brown, about 28 to 35
minutes (internal temperature of rolls will be 205°F
(96°C) when tested with an instant-read thermometer).
Remove from pans and let cool on a wire rack for about
10 minutes before serving. For softer Buttery Dinner
Rolls, brush each with melted butter just after removing
from oven.
26
basic dough for pizza, focaccia or calzones
Choose your favourite topping or filling!
Makes about 3 pounds (1.5 Kg) of dough
500 ml
2 cups warm
(105-110°F [40°- 45°C])
water
15 ml
3 teaspoons active
dry yeast
7 ml
1½ teaspoons honey
1 - 1.6 L 4 to 6½ cups bread
flour, divided
15 ml
3 teaspoons kosher
or sea salt
45 ml
3 tablespoons extra
virgin olive oil, oil for
the bowl
Place water, yeast and honey in Cuisinart® mixing bowl
and stir to blend. Let stand for 5 minutes, until foamy. In
a medium bowl, combine 5½ cups (1.4 L) of the flour
with the salt. Reserve the additional 1 cup (250 ml) of
flour.
Insert the dough hook. Add the olive oil and the 5 cup
(1.25 L) flour and salt mixture to the yeast mixture. Mix
on speed 2 for 2 minutes. Continuing on speed 2, add
the remaining flour one tablespoon (15 ml) at a time
until a dough ball forms that clings to the dough hook
and cleans the sides of the bowl. Set the timer for
4 minutes and the speed to 3 to allow the dough to
knead. Transfer the dough to a large bowl that has
been lightly coated with olive oil. Turn to coat and
cover tightly with plastic wrap. Let rise in a warm,
draft-free place until doubled in size, about 1 hour.
Punch dough to deflate and let rest for 10 minutes. If
time permits, allow dough to rise a second time for a
more developed flavour and texture. Use for your
favourite pizza, focaccia or calzones.
Dough can be made a day ahead. Place in a resealable
bag and refrigerate. When ready to prepare, punch
down dough and allow it to come to room temperature
before continuing.
27
parmesan herb knots
These soft rolls are great to serve along with soups. They can also be
sliced to hold a hamburger or your favourite sandwich combination.
Makes 24 rolls
15 ml
1 tablespoon
granulated sugar
20 ml
4 teaspoons active
dry yeast
250 ml
1 cup warm
(105-110°F [40°- 45°C])
water
300 ml
1¼ cups cool
(70°F [21°C]) water
125 ml
½ cup fat free
powdered milk
125 ml
½ cup potato flakes
(instant mashed
potatoes, unflavoured)
50 ml
¼ cup extra virgin
olive oil
7 ml
1½ teaspoons salt
1.6 - 1.75 L 6½ to 7 cups
unbleached,
all-purpose flour
175 ml
¾ cup freshly grated
Parmesan cheese
75 ml
1
15 ml
1 tablespoon Italian
seasoning
50 ml
¼ cup freshly grated
Parmesan cheese
(optional)
⁄3 cup extra virgin
olive oil
Combine the granulated sugar, yeast and 1 cup
(250 ml) warm water in the Cuisinart mixing bowl. Stir
and let stand 5 minutes to proof.
Insert the dough hook. Add the 1¼ cups (300 ml) of
cool water, powered milk, potato flakes, ¼ cup olive oil,
salt and 5¾ cups (1.4 L) of the flour to the yeast
mixture. Mix on speed 2 for 2 minutes. Add the
parmesan cheese and turn to speed 3. Mix until
completely incorporated. Add the remaining flour one
tablespoon at a time, if necessary until soft, smooth
dough ball is formed. Set the timer for 4 minutes and
the speed to 3 to allow the dough to knead.
Transfer to a bowl that has been lightly coated with
olive oil. Turn to coat dough and cover with plastic
wrap. Place in a warm, draft-free place to rise until
doubled in size, about 1 hour. (May also let rise in
a 2-gallon (7.6 L) resealable freezer weight plastic bag.)
Combine 1⁄3 cup (75 ml) olive oil and Italian seasoning
and let stand while dough rises. Line 2 baking sheets
with parchment paper.
Punch dough to deflate and divide into 24 equal
portions (about 2¼ ounces [65 g] each). Roll each into
a 12-inch (30 cm) rope and tie into a knot. Place on
prepared baking sheet, cover loosely with plastic wrap
and let rise until doubled, about 35 to 45 minutes.
Twenty to thirty minutes before baking, preheat oven to
350°F (180°C). Brush lightly with herbed olive oil
mixture. If desired, sprinkle each with ½ teaspoon (2 ml)
of the optional Parmesan cheese. Place in preheated
350°F (180°C) oven and bake until lightly browned,
about 15 to 18 minutes, rotating the baking sheets after
about 7 minutes. Brush knots lightly with reserved olive
oil mixture. Transfer to a wire rack and let cool 5 to 10
minutes before serving.
28
classic
brioche
Making brioche is a two-day process, but well worth the wait –
besides, the stand mixer does the hard part.
Makes 36 individual 3 to 3½-inch (7.5 to 9 cm) brioches, or three 8-inch (20 cm [about 1 pound])
brioches à tête or two 8½x4½x2½-inch (21.5 x 11 x 6 cm) loaves
For the Sponge:
125 ml
½ cup warm whole
milk
18 ml
3½ teaspoons active
dry yeast
1
large egg + 1 large
egg yolk
750 ml
3 cups unbleached,
all-purpose flour
To complete the dough:
125 ml
½ cup granulated
sugar
7
large eggs + 3 egg
yolks,
lightly beaten – at
room temperature
(but liquid)
6 ml
1½ teaspoon kosher salt
750 - 825 ml 3 to 3¼ cups
unbleached, allpurpose flour
300 ml
1¼ cups unsalted
butter, at room
temperature, cut into
tablespoons
Egg Wash:
2
large eggs, beaten
until smooth
To make the sponge, place the warm milk, yeast, egg,
egg yolk, and 1¾ cups (425 ml) of the flour in the
Cuisinart® mixing bowl. Insert the flat mixing paddle.
Mix until smooth on speed 2, about 1 minute. Scrape
the bowl and paddle and remove paddle. Cover the
batter evenly with the remaining 1¼ cups (300 ml) of
flour. Let stand for 30 to 45 minutes; the mixture will
rise and cause the flour to appear cracked. This is
normal and lets you know that the mixture is “alive.”
Insert the dough hook. Add the granulated sugar,
eggs, yolks, salt and 1½ cups (375 ml) of the remaining
flour to the bowl. Mix on speed 2 for 2 minutes. Scrape
the bowl and dough hook. Sprinkle with 1½ cups
(375 ml) more flour and mix on speed 5 for 15 minutes.
After about 7 to 8 minutes of mixing, the dough should
come together, wrap itself around the dough hook, and
make a “slapping” sound on the sides of the bowl. If
after 7 to 8 minutes of mixing the dough is not doing
this, add some of the remaining flour, 1 tablespoon
(15 ml) at a time. Keep beating on speed 5, until the
dough has been mixing for a full 15 minutes – this will
help give the brioche its classic texture.
Reduce the stand mixer to speed 2 and add the room
temperature butter about 3 tablespoons (45 ml) at a
time, allowing the butter to be incorporated nearly
completely after each addition. The dough may appear
to “fall apart.” After all the butter has been added,
increase the stand mixer to speed 9 and mix for 1
minute. Then reduce to speed 5, set the timer and mix
for 5 minutes. The dough will once again make the
slapping sound on the bowl.
Transfer the dough to a large well-buttered bowl and
cover tightly with plastic wrap. Let rise at room temperature until doubled in volume, about 2 to 2½ hours.
When it has risen, deflate by lifting and letting it fall
back into the bowl, doing this all around the ball of
dough. Cover tightly again with plastic wrap and
refrigerate for at least 4 to 6 hours, or overnight, to rise
again. After the dough has risen and chilled, it is ready
to use – shape while chilled for best results.
29
For individual brioches (may be made in standard
cupcake pans): Butter the pans generously. Divide
dough into 36 equal pieces. One at a time, pull off a
piece of dough about the size of a ½-inch (1.25 cm)
marble from each of the pieces, and shape into a ball;
shape the larger piece of dough into a smooth ball
and place in the buttered pan. Make an indentation in
the centre of the large ball with your finger. Place the
small ball in the indentation. Repeat until all are done.
Cover loosely and let rise until doubled. Preheat oven
to 375°F (190°C). When doubled, brush with egg wash
– do not let dribble into sides of pan. Bake for 17 to 19
minutes, until they are a rich, deep golden brown, and
sound hollow when tapped – baked brioche will
register 200°F (95°C) if tested with an instant-read
thermometer. Remove from pan and let cool 10 to 15
minutes on a wire rack before serving, or cool
completely to room temperature.
For one-pound (500 g) brioches, divide dough into
3 equal portions. Place dough in buttered 8" (20 cm)
brioche molds. Follow shaping directions as for
individual brioche, but smaller ball should be about
the size of a golf ball. Follow rising and egg wash
instructions. Bake in preheated 375°F (190°C) oven for
30 to 35 minutes. Remove from pans. Cool on a wire
rack completely before slicing.
For one-pound (500 g) loaves, divide dough into
3 equal portions. Shape into loaves and place in
well-buttered 8½x4½x2½-inch (21.5 x 11 x 6 cm) loaf
pans. Cover and let rise until doubled. Glaze with egg
wash. Bake in preheated 375°F (190°C) oven for 30 to
35 minutes until deep golden brown and hollow
sounding when tapped. Remove from pans. Cool
completely on a wire rack before slicing.
30
cinnamon
Swirl buns
These cinnamon swirl buns are the BEST!
Makes 30 buns
cooking spray
Buns:
175 ml
¾ cup warm
(105-110°F [40° - 45°C]) milk
20 ml
4 teaspoons active dry yeast
175 ml
¾ cup granulated sugar
125 ml
½ cup sour cream, at room
temperature
125 ml
½ cup unsalted butter, at
room temperature
4
large eggs, at room
temperature
5 ml
1 teaspoon salt
2L
8 cups unbleached,
all-purpose flour, divided
150 ml
2
⁄3 cup packed brown sugar
75 ml
1
⁄3 cup granulated sugar
45 ml
3 tablespoons cinnamon
90 ml
6 tablespoons unsalted
butter – at room
temperature, very soft
Cream Cheese Frosting
(makes 2 cups [500 ml]):
170 g
6 ounces lowfat cream
cheese, at room temperature
90 ml
6 tablespoons unsalted
butter, at room temperature
15 ml
1 tablespoon milk
10 ml
2 teaspoons pure vanilla
extract
375 ml
1½ cups powdered sugar,
sifted
Place warm milk and yeast in Cuisinart® mixing bowl
with a pinch of the sugar and stir. Let stand until
foamy, about 5 to 10 minutes. Insert the flat mixing
paddle. Add the remaining sugar, sour cream, butter,
and eggs. Mix on speed 1 for 1 minute. Add salt and
3 cups (750 ml) of the flour. Mix on speed 1 until
smooth, 1 to 2 minutes. Scrape the bowl and paddle.
Remove the flat mixing paddle and insert the dough
hook. Remove and reserve ½ cup (125 ml) of
remaining flour. While mixing on speed 2 add the
larger portion of flour, 1⁄3 cup (75 ml) at a time,
allowing the flour to be almost totally incorporated
before each addition. If dough is too sticky or does
not form a “loose” ball that cleans the sides of the
bowl, add enough of the remaining flour,
1 tablespoon (15 ml) at a time until it does. With the
mixer on speed 3, set the timer for 8 minutes to
knead the dough. Transfer to a large bowl and cover
with plastic wrap. Place in a warm, draft-free place
and let rise until doubled in volume, about 60 to 90
minutes. Place the brown sugar, granulated sugar
and cinnamon in a small bowl and stir to combine.
Punch dough down to deflate. Divide the dough into
2 equal pieces and let rest 10 minutes before
continuing. Lightly coat two 13x9x2-inch (33 x 23 x
6 cm) baking pans with cooking spray. Flatten each
portion of dough into rectangles about 20 inches
(51 cm) long and 10 inches (25.5 cm) wide. Spread
each with softened butter within ½ inch (1.25 cm) of
one long side and to the edge of all the others.
Sprinkle each evenly with half the sugar/cinnamon
mixture. Roll as for a jelly roll, ending with the
unbuttered side. Pinch along long side to seal.
Cut each with a serrated knife into 15 equal
portions. Arrange 15 cinnamon buns in each of the
two prepared pans. Cover with plastic wrap and
let rise until nearly doubled in volume. (See Note.)
Fifteen minutes before baking, preheat oven to
350°F (180°C).
31
Note: If you wish to have warm, fresh
Cinnamon Swirl Buns in the morning,
dough may be mixed, allowed to have
its first rise, and shaped the night before.
If doing the night before, place covered
pans in the refrigerator to rise. Remove
from refrigerator and let stand at room
temperature one hour before baking.
If you wish to freeze Cinnamon
Swirl Buns after baking, do not frost.
Re-warm in a conventional oven
(microwaving is not recommended) and
frost before serving.
Bake Cinnamon Swirl Buns for 25 to 35 minutes, until
puffed with golden tops, and hollow sounding when
tapped. While baking, place the cream cheese and
butter in the Cuisinart® mixing bowl. Insert the flat
mixing paddle, and whip the cream cheese and
butter on speed 8 until smooth, creamy and fluffy,
about 1 minute. Scrape the bowl and whisk. Add
vanilla and milk and whisk on speed 8 until blended.
Add half the powdered sugar. Stir on speed 1 until
sugar is incorporated. Add remaining powdered
sugar and stir on speed 1 until incorporated. Mix on
speed 8 for 1 minute until light and fluffy.
Spread about 1 tablespoon (15 ml) of Cream Cheese
Frosting on each warm Cinnamon Swirl Bun. Serve.
32
banana
bran muffins
These muffins are so tasty, it is hard to believe they are good for you too!
Makes 24 muffins
cooking spray
250 ml
1 cup whole wheat flour
250 ml
1 cup unbleached,
all-purpose flour
375 ml
1½ cups oat bran
375 ml
1½ cups wheat bran
20 ml
1 tablespoon plus 1 teaspoon
baking powder
5 ml
1 teaspoon salt
500 ml
2 cups buttermilk
125ml
½ cup brewed coffee
2
large eggs
10 ml
2 teaspoons pure
vanilla extract
50 ml
¼ cup flax seed oil
125 ml
½ cup molasses
125 ml
½ cup applesauce
250 ml
1 cup mashed banana
(about 2 bananas)
Place flours, brans, baking powder, and salt in the
Cuisinart® mixing bowl. Insert the flat mixing paddle.
Turn to speed 2. Mix for 20 seconds to incorporate
all dry ingredients. With the stand mixer running on
speed 2, pour the buttermilk and coffee in together
followed by the eggs, vanilla, and oil. Mix on speed
2 for about 30 seconds, until incorporated. Scrape the
paddle and mixing bowl with a rubber spatula. With
stand mixer running on speed 2, add the molasses and
applesauce and mix for 15 seconds. Scrape the bowl.
Add the banana and mix on speed 2 for 15 seconds
to incorporate.
Pour the batter into a clean mixing bowl and cover with
plastic wrap and refrigerate for at least 12 hours.
When ready to bake, preheat oven to 400°F (200°C).
Spray two 12-cup muffin tins with cooking spray. Divide
the batter evenly among the cups, about ¼ cup (50 ml)
of batter per muffin.
Bake for 20 to 25 minutes, turning tray once halfway
through baking. Remove muffins from tin and allow to
cool on a wire rack.
33
three-berry
muffins
A delicious muffin, perfect when fresh fruit is ripe in the summertime!
Makes 24 muffins
cooking spray
1L
4 cups unbleached,
all-purpose flour
20 ml
1 tablespoon plus 1 teaspoon
baking powder
5 ml
1 teaspoon salt
5 ml
1 teaspoon cinnamon
125 ml
½ cup unsalted butter,
melted
250 ml
1 cup packed light
brown sugar
250 ml
1 cup sour cream
2
large eggs
10 ml
2 teaspoons pure
vanilla extract
125 ml
½ cup milk
500 ml
2 cups mixed berries:
blueberries, strawberries,
and raspberries, fresh or
frozen
granulated sugar for dusting
Preheat oven to 400˚F (200°C). Thoroughly spray two
12-cup muffin tins.
Place flour, baking powder, salt, and cinnamon in a small
bowl and stir; reserve.
Place the melted butter and brown sugar in the
Cuisinart® mixing bowl. Insert the flat mixing paddle.
Turn to speed 2 and mix for 30 seconds until
incorporated. Reduce to speed 1 and add the sour
cream, then increase to speed 3 for 30 seconds. Stop,
scrape paddle and bowl well and add the eggs, vanilla,
and milk. Turn to speed 3 and mix for 30 to 40 seconds
until well incorporated. Stop and scrape the paddle and
bowl well. Sprinkle the flour mixture evenly over the wet
ingredients. Press the Fold button to carefully
incorporate the flour, about 15 times. Add the berries
and very carefully fold them in until they are just
blended in.
Scoop even amounts (¼ cup [50 ml] each) of batter into
the prepared muffin tins. Sprinkle the tops of the muffins
liberally with granulated sugar.
Bake in preheated 400°F (200°C) oven until tops are
golden and a cake tester comes out clean, approximately 20 to 25 minutes. Remove muffins from tins and allow
to cool on a wire rack.
34
vanilla
yogurt scones
This soft, moist dough makes delicious and light scones. We made ours plain,
but you may add dried fruit such as currants, tart cherries or blueberries if you like.
Makes 16 scones
4
large eggs
325 ml
11⁄3 cup fat free
vanilla yogurt
1.6L
6½ cups unbleached,
all-purpose flour
125 ml
½ cup granulated sugar
30 ml
2 tablespoons
baking powder
5 ml
½ teaspoon salt
250 ml
1 cup unsalted butter,
at room temperature,
cut into ½-inch (2.5 cm)
pieces
1
large egg white, beaten
with a fork until frothy
20 ml
4 teaspoons granulated
sugar
5 ml
1 teaspoon cinnamon
Preheat oven to 400°F (200°C). Line baking sheet with
parchment. Beat eggs until smooth with a fork or whisk.
Stir in yogurt and reserve.
Place flour, sugar, baking powder and salt in the
Cuisinart® mixing bowl. Insert flat mixing paddle. Stir on
speed 1 for 15 to 20 seconds. Add butter and mix until
flour mixture is slightly crumbly, about 1 minute. Add
yogurt/egg mixture and mix on speed 1 for 30 to 40
seconds. Scrape the bowl and paddle, and mix until just
blended on speed 1. Do not over-mix. Dough will be
soft and slightly sticky.
Turn out onto lightly floured surface. This dough will be
somewhat sticky. Knead with floured hands 4 times.
(Flatten, fold, repeat 4 times.) Divide into 4 equal parts;
flatten into four 5- to 6-inch (13 - 15 cm) rounds. Use a
serrated knife or pizza cutter to cut each into 4 wedges.
Arrange on prepared baking sheet, with the wedges
about 1 inch (2.5 cm) apart. Brush with egg white. Mix
the 4 teaspoons (20 ml) of sugar with the cinnamon and
sprinkle on wedges.
Bake for 20 minutes in preheated 400°F (200°C) oven.
Cool on a wire rack 5 minutes before serving.
Notes:
You may add 1⁄3 to ½ cup (75 to 125 ml) dried fruits such
as dried blueberries, cherries, raspberries, chopped
apricots, dried chopped mango, or currants.
35
buttermilk blueberry crumb cake
This do-ahead coffee cake will be a favourite for brunch.
Makes two cakes, 9x9x2 inches (23 x 23 x 5 cm), 24 servings
cooking spray
Crumb Topping:
550 ml
2¼ cups unbleached,
all-purpose flour
250 ml
1 cup packed brown sugar
250 ml
1 cup unsalted butter,
at room temperature,
cut into 16 pieces
13 ml
2½ teaspoons cinnamon
5 ml
1 teaspoon pure vanilla
extract
2ml
½ teaspoon salt
Buttermilk Cake:
650 ml
2 2⁄3 cups unbleached,
all-purpose flour
5 ml
1 teaspoon baking soda
5 ml
1 teaspoon cream of tartar
2 ml
½ teaspoon salt
250 ml
1 cup unsalted butter,
at room temperature,
cut into 16 pieces
500 ml
2 cups granulated sugar
3
large eggs, at room
temperature
5 ml
1 teaspoon pure vanilla
extract
250 ml
1 cup buttermilk
875 ml
3½ cups blueberries,
preferably fresh (If using
frozen blueberries, thaw in a
single layer on layered paper
towels, pat dry)
Preheat oven to 350°F (180°C). Lightly coat two
9x9x2-inch (23 x 23 x 5 cm) baking pans with cooking
spray; reserve.
To prepare the crumb topping, place the flour, brown
sugar, butter, cinnamon, vanilla, and salt in the Cuisinart®
mixing bowl. Insert the flat mixing paddle. Turn to
speed 1 and mix for 20 seconds, then increase to speed
3 and mix until the mixture resembles large crumbs,
about 40 to 60 seconds. Remove and reserve in
refrigerator until ready to use.
To prepare the buttermilk cake, place the flour, baking
soda, cream of tartar, and salt in a medium bowl and stir
to combine; reserve. Place the butter and granulated
sugar in the Cuisinart® mixing bowl. Insert the flat
mixing paddle. Turn to speed 1 and mix for 30 seconds,
then increase to speed 4 and mix until light and fluffy,
about 1 minute. Add the eggs one at a time and mix on
speed 2 until smooth, about 2 minutes total. Scrape the
bottom and sides of the mixing bowl; add vanilla and
mix on speed 2 for 30 seconds. Add half the reserved
dry mixture and half the buttermilk. Turn to speed 1 and
mix until blended, about 30 seconds. Scrape the
bottom and sides of the mixing bowl. Add remaining
dry ingredients and buttermilk. Mix on speed 1 for 30 to
40 seconds longer until smooth and blended.
Divide batter evenly between two prepared pans.
Smooth over top. Sprinkle blueberries evenly over the
top; lightly press blueberries into batter (submerge
blueberries slightly). Crumble any large clumps in the
crumb mixture and sprinkle the crumb mixture evenly
over the blueberries.
Bake in preheated 350°F (180C) oven for 55 to 60
minutes, until crumbs are evenly golden brown and
cake tester is clean when inserted in centre of pan.
Remove from oven and place on wire rack to cool.
Cool completely before cutting.
36
lemon
poppy seed cake
A delightful cake, perfect for brunch or tea.
Makes one 2-pound (1 Kg) loaf
550 ml
2¼ cups unbleached,
all-purpose flour
Preheat oven to 325°F (160°C). Butter and flour a
9x5-inch (23 x 5 cm) loaf pan well.
10 ml
2 teaspoons baking powder
1 ml
¼ teaspoon salt
Stir the flour, baking powder, and salt together in a
small mixing bowl. Reserve.
175 ml
¾ cup unsalted butter,
at room temperature
375 ml
1½ cups granulated sugar
50 ml
¼ cup lemon juice
15 ml
3 teaspoons lemon zest
3
large eggs
5 ml
1 teaspoon pure
vanilla extract
175 ml
¾ cup milk
15 ml
1 tablespoon poppy seeds
Place the butter in the Cuisinart® mixing bowl. Insert
the flat mixing paddle. Turn to speed 1. Cream butter
for 30 seconds, then turn to speed 4 for 30 seconds.
Scrape both the paddle and bowl well. Reduce to
speed 2 and add the sugar. Increase to speed 4 until
light and fluffy, about 1 minute. Scrape both the
paddle and bowl well. Add the lemon juice and zest
and mix on speed 3 to incorporate. With the stand
mixer running on speed 2, add the eggs one at a time.
Beat each egg smooth before adding the next. Mix in
the vanilla. With stand mixer running on speed 2,
slowly add the dry ingredients and milk alternately,
beginning and ending with the dry ingredients. With
the stand mixer running on speed 2, add the poppy
seeds. Be sure to fully incorporate ingredients and be
careful not to overwork the batter.
Pour batter into prepared loaf pan. Bake in preheated
325°F (160°C) oven for about 60 to 70 minutes, until a
cake tester comes out clean.
Transfer pan to a wire rack to cool. When the pan is
cool enough to touch, invert pan onto the wire rack in
order to remove the cake. Leave cake right side up on
rack until completely cooled. Serve.
37
sour cream
cinnamon walnut streusel coffee cake
An old familiar coffee cake that everyone just loves.
Makes 10-inch (25 cm) Bundt®-type cake, 12 to 16 slices
unsalted butter for pan
Streusel:
25 ml
1 cup coarsely chopped
walnuts
125 ml
½ cup granulated sugar
15 ml
1 tablespoon cinnamon
Cake:
550 ml
2¼ cups unbleached
all-purpose flour
15 ml
1 tablespoon baking powder
2 ml
1 teaspoon baking soda
2 ml
½ teaspoon salt
175 ml
¾ cup unsalted butter, at
room temperature, cut into
1-inch (2.5 cm) pieces
375 ml
1½ cups granulated sugar
3
large eggs, at room
temperature
375 ml
1½ cups sour cream
15 ml
1 tablespoon pure vanilla
extract
Preheat oven to 350°F (180°C). Evenly brush a 10-inch
(25 cm) 12-cup (3 L) Bundt®-type tube pan with
2 tablespoons (30 ml) softened or melted butter. Place
walnuts in a small bowl with the ½ cup (125 ml)
granulated sugar and 1 tablespoon (15 ml) cinnamon to
make the streusel and stir to combine. Reserve.
To make the cake batter, place the flour, baking powder,
baking soda, and salt in a medium bowl. Stir well to
blend. Reserve.
Place the butter and sugar in the Cuisinart® mixing bowl.
Insert the flat mixing paddle. Turn to speed 4 and mix
until soft and light, about 5 minutes, stopping to scrape
the bowl and paddle about every 2 minutes. Add the
eggs, one at a time, beating until smooth after each egg
has been added. Scrape the bowl and paddle. Mix on
speed 4 for 30 seconds.
Reduce the stand mixer to speed 1. Add 1⁄3 of the flour
mixture followed by ½ of the sour cream, and the vanilla.
Mix 30 seconds. Stop and scrape the bowl and paddle.
Add another 1⁄3 of the flour mixture and the remaining
sour cream. Mix for 30 seconds. Stop and scrape the
bowl and paddle. Add the remaining flour mixture and
mix for 30 seconds. Scrape the paddle and remove the
bowl from the stand mixer. Using a large rubber spatula,
scrape the bowl and give the batter a quick stir by hand.
Sprinkle about ¼ cup (50 ml) of the streusel into the
prepared pan. Top with a scant half of the batter, and
sprinkle with about 2⁄3 of the remaining streusel. Cover
with the remaining batter and smooth over the top.
Sprinkle with the remaining streusel.
Bake in the preheated 350°F (180°C) oven for 55 to 60
minutes, until a cake tester comes out clean when
inserted midway between the sides of the pan and the
inner tube. Cool in the pan on a wire rack for 30 minutes,
then turn out on the wire rack and remove the pan to
cool.
Let cool completely before slicing. To keep, wrap in
plastic wrap. The cake may be double wrapped and
frozen to store for a longer period of time.
Variation: Add about ¾ cup (175 ml) mini chocolate
morsels to the flour mixture.
38
dried cherry
and almond biscotti
These biscotti resemble the more traditional dunking biscuit –
they have an excellent crunch!
Makes about 96 small biscotti
675 ml
500 ml
5 ml
1
3
2
125 ml
125 ml
2¾ cups unbleached,
all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
pinch salt
large eggs
large yolks
½ cup tart dried cherries
½ cup almonds, toasted and
roughly chopped
Preheat oven to 350°F (180°C). Line two baking sheets
with parchment paper.
Place the flour, sugar, baking powder, and salt in the
Cuisinart® mixing bowl. Insert the flat mixing paddle.
Turn to speed 1 to mix dry ingredients, about 10
seconds. Increase to speed 2, add eggs and then
yolks one at a time, allowing each to incorporate
before adding the next. Add the cherries and
chopped almonds and allow the stand mixer to run
until all ingredients are just incorporated. Dough may
be wet.
Turn dough out onto a floured surface and divide into
four equal pieces. Shape each piece into a rectangular
log that is 12x1½x1½ inches (30 x 4 x 4 cm). Place 2
logs on each prepped baking sheet and bake in
preheated 350°F (180°C) oven until golden, about
35 minutes. Remove from oven, and when cool to
touch, slice each log into about 25 half-inch (1.25 cm)
slices. Bake again in oven on a lower rack until golden,
about 30 minutes.
Let cool on baking sheet for 2 to 3 minutes, then
transfer biscotti to a wire rack to cool completely.
Once cool, store in an airtight container.
39
almond
thumbprints
A traditional holiday cookie.
Makes about 60 cookies
925 ml
425 ml
190 ml
190 ml
6 ml
3.75 ml
3¾
2
7 ml
175 ml
3¾ cups unbleached,
all-purpose flour
1¾ cups finely ground
almonds or almond meal
¾ cup + 1 tablespoon
confectioners’ sugar
¾ cup + 1 tablespoon
granulated sugar, divided
1¼ teaspoon baking powder
¾ teaspoon salt
sticks unsalted butter,
at room temperature
large eggs
1½ teaspoon pure vanilla
extract
¾ cup fruit preserves,
warmed
In a mixing bowl, combine the flour, almonds, confectioners’ sugar, ½ cup (125 ml) of the granulated sugar,
baking powder and salt. Reserve.
Place the butter in the Cuisinart® mixing bowl. Insert
the flat mixing paddle. Turn to speed 2 to cream butter.
After about 10 seconds, increase to speed 4 for an
additional 15 seconds. Scrape bowl and paddle. With
stand mixer running on speed 2 and add remaining
sugar, and then increase to speed 4, until mixture is light
and fluffy, about 30 seconds. Scrape bowl and paddle.
Turn back to speed 2, add eggs and vanilla and increase
to speed 4 for about 15 seconds until incorporated.
Scrape bowl and paddle. Turn to speed 1 and slowly
pour the flour mixture over the top in two additions.
After last addition has been added, increase to speed 3
until just fully incorporated. Be careful not to over-beat.
Transfer the dough to a bowl and cover or place in a
resealable plastic bag and refrigerate until firm, about
1 hour or overnight.
Heat oven to 350ºF (180°C). Line 3 baking sheets with
parchment paper.
Roll dough into 1¼-inch (3 cm) balls. Place the dough
balls on the prepared baking sheets 2 inches (5 cm)
apart. Make a depression in the centre of each cookie
with fingertip or the handle of a wooden spoon. Bake
cookies for about 10 minutes.
Remove baking sheets from oven. Use the back of a
round teaspoon measuring spoon to re-form the
depressions in the cookies. Fill each depression with
½ teaspoon (2 ml) preserves. Continue baking cookies
until are they are lightly golden brown around the
edges, about 8 minutes longer. Cool on baking sheets
for 2 minutes, then transfer to a wire rack to cool
completely.
Can be made ahead. Store in airtight container at room
temperature between sheets of waxed paper.
40
chocolate chunk
macadamia cookies
A chocolate chip cookie with a triple chocolate twist.
Makes about 80 cookies
1.13 L
7 ml
3.75 ml
375 ml
375 ml
265 ml
3
10 ml
175 ml
170 g
170 g
85 g
4½ cups unbleached,
all-purpose flour
1½ teaspoons baking soda
¾ teaspoon salt
1½ cups unsalted butter, at
room temperature, cut into
½-inch (1.25 cm) slices
1½ cups light brown sugar,
packed
1 cup plus 1 tablespoon
granulated sugar
large eggs
2 teaspoons pure vanilla
extract
¾ cup macadamia nuts,
toasted and roughly chopped
6 ounces semisweet
chocolate, roughly chopped
6 ounces milk chocolate,
roughly chopped
3 ounces white chocolate,
roughly chopped
Place flour, baking soda, and salt in a mixing bowl.
Reserve.
Place the butter in the Cuisinart® mixing bowl. Insert the
flat mixing paddle. Turn to speed 2 for about 10
seconds and then increase to speed 4 for an additional
10 to cream the butter. Scrape the bowl and paddle.
Turn to speed 2 and add both sugars, increasing speed
to 4 for about 15 to 20 seconds. Scrape the bowl and
paddle. Add eggs one at a time with the stand mixer
running on speed 2, increasing to speed 4 for 15
seconds for to incorporate each egg. Add vanilla.
Scrape bowl and paddle. Turn to speed 1; add the dry
ingredients in 2 additions. After the last addition,
increase to speed 3 until just fully incorporated. With the
stand mixer running on speed 2, add the macadamia
nuts and all chocolate chunks. Mix for about 20 seconds
until all of the ingredients are completely incorporated.
Drop well rounded spoonfuls, about 11⁄2 tablespoons
(25 ml) (you may use a #40 ice cream scoop), onto a tray
lined with plastic wrap. Cover with plastic wrap or waxed
paper and refrigerate for at least 2 hours.
Preheat oven to 350°F (180°C) 15 to 20 minutes before
baking. Line baking sheets with parchment paper. Bake
for 13 to 16 minutes or until cookies are crackled in
appearance and edges are lightly browned. Cool on
cookie sheet for 2 to 3 minutes, then transfer to a wire
rack to cool completely. Store in an airtight container.
41
black and white
pinwheels
Plan ahead for these attractive special-occasion cookies,
as the dough needs to chill overnight.
Makes about 96 cookies
1.5 L
5 ml
5 ml
85 g
500 ml
750 ml
4
10 ml
6 cups unbleached,
all-purpose flour
1 teaspoon baking
powder
1 teaspoon salt
3 ounces unsweetened
chocolate
2 cups unsalted butter,
at room temperature
3 cups granulated sugar
large eggs
2 teaspoons pure
vanilla extract
Place flour, baking powder, and salt in a mixing bowl.
Reserve. Melt unsweetened chocolate in a double
boiler over lightly simmering water.
Place butter in the Cuisinart® mixing bowl. Insert the flat
mixing paddle. Turn to speed 2 for 10 seconds and
then increase to speed 4 for an additional 10 seconds
to cream the butter. Scrape the paddle and bowl well.
Turn to speed 2 and add the sugar. Once all the sugar is
added, increase the speed to 4 and mix until fluffy,
another 20 to 25 seconds. Scrape the paddle and bowl
well. Turn speed to 2 and add the eggs, one at a time,
increasing speed to 4 for about 10 seconds after each
egg is added to fully incorporate (turn speed down to 2
before adding next egg). Add the vanilla. With the
stand mixer running on speed 1, add dry ingredients in
2 to 3 additions. Once all the dry ingredients have been
added, increase speed to 3 for about 10 seconds until
the mixture is completely homogenous.
Remove dough and divide in half. Place one half back in
the mixing bowl. Turn to speed 3 and pour in the
melted chocolate. Mix until the chocolate is completely
incorporated into the dough, about 45 seconds.
Divide both doughs in half again and press into flat
squares approximately 5½”x 5½” (14 x 14 cm). Wrap in
plastic and refrigerate to chill for about an hour.
When dough is adequately chilled, roll each out into a
large rectangle about 1⁄8” (0.3 cm) thick onto sheets of
lightly floured waxed paper (rectangle should be
approximately 16”x12” [41 x 30 cm]). Carefully turn out
the chocolate dough rectangle directly on top of the
white dough rectangle. Using the wax paper as a guide,
roll the two doughs together tightly, jelly-roll style. Wrap
the roll in plastic and refrigerate at least 2 hours,
preferably overnight.
When ready to bake, preheat oven to 350°F (180°C)
and line baking sheets with parchment paper.
Place cookie log onto a cutting board. With a sharp
knife, cut the log into ¼” (0.6 cm) slices. Arrange
cookies on lined cookie sheets. Bake for about 13 to 15
minutes, turning baking sheet halfway, until cookies are
lightly golden on the edges. Transfer cookies to a wire
rack. Once cool store in an airtight container.
42
citrus Sugar cookies
The fresh flavours of lemon, lime and orange flavour these classic sugar cookies.
Makes about 60 cookies
1.5 L
15 ml
3.75 ml
175 ml
175 ml
750 ml
175 ml
3
7 ml
6 cups unbleached,
all-purpose flour
1 tablespoon baking soda
¾ teaspoon salt
¾ cup unsalted butter,
at room temperature,
cut into 12 pieces
¾ cup vegetable shortening
(preferably non-hydrogenated)
3 cups granulated sugar plus
¾ cup for rolling
¾ cup Lyle’s Golden Syrup®
(may use light corn syrup)
large eggs
1½ teaspoons pure vanilla
extract
zest of 2 lemons (bitter white
pith removed), finely chopped
zest of 2 limes (bitter white
pith removed), finely chopped
zest of 2 oranges (bitter white
pith removed), finely chopped
Preheat oven to 350°F (180°C). Line baking sheets with
parchment.
Place the flour, baking soda, and salt in a medium bowl.
Reserve.
Place the butter and shortening in the Cuisinart®
mixing bowl. Insert the flat mixing paddle. Turn to speed
2 for about 10 seconds and then increase to speed 4
for an additional 10 seconds to cream the butter and
shortening. Scrape bowl and paddle. Turn speed back
to 2 and slowly add the 3 cups (750 ml) of sugar,
increasing to speed 4 for about 30 seconds until the
mixture is light and fluffy. Scrape the bowl and paddle.
Turn to speed 2 and add the syrup. Add eggs one at
a time with the stand mixer running on speed 2,
increasing to speed 4 for 15 seconds to incorporate
each egg. Scrape bowl and paddle. Add the vanilla.
Add the dry ingredients in 3 additions, pushing the Fold
button to incorporate. Finally, with the stand mixer
running on speed 2, add the zests. Mix on speed 3 for
an additional 15 to 20 seconds until smooth.
Using 1½ tablespoons (25 ml) of dough, shape into
round balls and dip in remaining sugar to coat (you
may use a #40 ice cream scoop). Arrange balls on
parchment-lined baking sheet 2½ inches (6.5 cm) apart.
Press each ball gently with the bottom of a flat glass.
Bake in preheated 350°F (180°C) oven for 10 to 12
minutes, 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.
43
pecan shortbread
linzer cookies
This shortbread is perfect for linzer cookies.
Makes about 96 2-inch (5 cm) sandwich cookies
175 ml
75 ml
1.13 L
3.75ml
450 ml
375 ml
10 ml
250 ml
¾ cup toasted pecan halves
13
/ cup plus 1 tablespoon
granulated (15 ml) sugar
4½ cups unbleached,
all-purpose flour
¾ teaspoon salt
30 tablespoons (3¾ sticks)
unsalted butter
1½ cups confectioners’ sugar,
sifted, plus extra for dusting
2 teaspoons pure vanilla
extract
1 cup raspberry jam
Pulse the pecans and granulated sugar together in a
food processor until the mixture resembles a coarse
meal. Reserve mixture. Combine flour and salt in a
separate mixing bowl. Reserve.
Cut the butter into approximately tablespoon-size
pieces and add to Cuisinart® mixing bowl. Insert the flat
mixing paddle. Turn to speed 2 and cream the butter
for about 15 seconds. Increase to speed 4 for an
additional 15 seconds. Scrape the bowl and paddle.
Turn to speed 1 and add the confectioners’ sugar.
Increase to speed 4 to incorporate completely, about
20 seconds. Scrape bowl and paddle and then add the
pecan/sugar mixture and vanilla and mix again on
speed 2 to incorporate ingredients. Slowly add the dry
ingredients while mixing on speed 1. Once all of the dry
ingredients are added, turn to speed 2 until the mixture
is a homogenous dough.
Cut the dough into two equal discs, wrap in plastic and
place in refrigerator for at least 2 hours.
To Bake: Preheat oven to 350°F (180°C). Line two
baking sheets with parchment paper.
Remove one dough disc from refrigerator. On a floured
surface, roll the dough into an even 1⁄8” (0.3 cm)
thickness. Using a 2-inch (5 cm) round, fluted cookie
cutter, cut rounds and place on parchment-lined baking
sheet (an offset spatula works well to transfer cookies to
baking sheets). Roll out and cut any remaining dough
scraps in the same manner and place on lined baking
sheets. Bake for 16 to 20 minutes, turning baking sheet
midway through baking time. Cookies are done when
they are lightly golden around the edges.
While the first batch of cookies is baking, roll out and
cut the second dough and cut with the same 2-inch
(5 cm) cookie cutters. Make a second cut with a ¾-inch
(1.9 cm) round cookie cutter in the centre of each
cookie. Roll and cut remaining scraps. Transfer cookies
to baking sheets and bake as directed.
Heat jam either in microwave or on stovetop until just
liquid – jam will be too runny if it is too hot.
Once the cookies have cooled, spread about
¾ teaspoon (3.75 ml) of jam on the centre of the solid
cookie. Then place the cut out cookie on top. Sprinkle
with powdered sugar. Store in an airtight container with
cookie layers separated by wax paper.
44
peanut butter Surprise cookies
Chocolate candy surprises in the centre of these chewy peanut butter cookies.
Makes about 66 cookies
925 ml
11 ml
7 ml
7 ml
175 ml
175 ml
280 ml
280 ml
550 ml
3
7 ml
66
3¾ cups unbleached
all-purpose flour
2¼ teaspoons baking soda
1½ teaspoons baking powder
1½ teaspoons salt
¾ cup unsalted butter,
cut into 12 pieces,
at room temperature
¾ cup non-hydrogenated
vegetable shortening
11/8 cups (1 cup [250 ml] +
2 tablespoons [15 ml])
packed brown sugar
11/8 cups (1 cup [250 ml] +
2 tablespoons [15 ml])
granulated sugar
2¼ cups peanut butter
(creamy or chunky)
large eggs, at room
temperature
1½ teaspoons pure vanilla
extract
milk chocolate or caramelfilled chocolate candies, each
about ¾-inch (2 cm) square*
granulated sugar for coating
cookies
Place flour, baking soda, baking powder, and salt in a
medium bowl. Stir with a whisk to blend. Reserve.
Place the butter and shortening in the Cuisinart® mixing
bowl. Insert the flat mixing paddle. Turn to speed 1 and
blend for 1 minute, increase to speed 4 and cream for
2 minutes. Scrape the bowl and paddle. Cream for one
minute longer on speed 4. Add both sugars, and cream
for 2 minutes on speed 4. Scrape the bowl and paddle.
Add peanut butter, creaming for 1 minute on speed 4.
Scrape the bowl and paddle. Add the eggs, one at a
time, mixing on speed 2 for 15 to 20 seconds after each
egg is added. Add vanilla and mix for 15 seconds.
Scrape the bowl and paddle.
Add half the dry ingredients; mix using speed 1 for 1
minute. Scrape the bowl and paddle. Add the remaining
dry ingredients and mix using speed 1 until blended in,
about 45 seconds. Scoop out the dough into walnutsized balls (you may use a #40 ice cream scoop), shape
each around a piece of chocolate and form into balls.
Roll in granulated sugar. Refrigerate for 2 hours or
longer before baking.
Fifteen minutes before baking, preheat oven to 375°F
(190°C). Line baking sheets with parchment. Roll chilled
cookie dough balls in granulated sugar again. Arrange
evenly spaced, at least 2½ inches (6.5 cm) apart, on
prepared baking sheets. Bake in preheated oven for 14
to 16 minutes. Let stand 3 minutes, then transfer to a
wire rack to cool. Let cookies cool for 10 minutes or
longer before eating so that the melted filling does not
burn the tongue and has a chance to set.
*Use candies such as Dove® Promises, Mini Rolo®
Bites, squares of Cadbury® Caramello® or filled
Perugina® chocolates.
45
delicious
brownies
Soft and fudgy, these brownies are a chocoholic’s delight.
Makes three 9-inch (23 cm) square pans of brownies
550 ml
510 g
85 g
500 ml
11 ml
3.75 ml
280 ml
280 ml
6
45 ml
375 ml
375 ml
cooking spray or
melted butter
2¼ cups (4½ sticks) unsalted
butter, cut into pieces
18 ounces semisweet
chocolate, chopped
3 ounces unsweetened
chocolate, chopped
2 cups unbleached,
all-purpose flour
2¼ teaspoons baking powder
¾ teaspoon salt
11/8 cups (1 cup [250 ml] +
2 tablespoons [15 ml])
granulated sugar
11/8 cups (1 cup [250 ml] +
2 tablespoons [15 ml])
firmly packed brown sugar
large eggs
3 teaspoons pure
vanilla extract
1½ cup semisweet
chocolate morsels
1½ cup chopped walnuts
or pecans, toasted
Preheat oven to 350°F (180°C). Lightly coat three 9-inch
(23 cm) square pans with cooking spray or melted
butter. Place butter and both chocolates in a medium
saucepan and melt over low heat. Remove from heat;
cool to lukewarm – about 15 to 20 minutes. Place flour,
baking powder and salt in a small bowl and stir; reserve.
Place the sugars and eggs in the Cuisinart® mixing bowl.
Insert the flat mixing paddle. Turn to speed 1 and mix
for 30 seconds, then increase to speed 4 for 1½ to
2 minutes until very thick and pale caramel in color.
Reduce to speed 1 and add the melted chocolate/
butter mixture and vanilla while mixing. Mix until
completely blended, about 1 minute; stop and scrape
bowl. Sprinkle the flour mixture evenly over the chocolate mixture. Press Fold to blend in the flour, about 10 to
15 times. Add the chocolate morsels and nuts to the
bowl and press Fold until just blended in. Pour into
prepared pan and spread evenly. Bake in the preheated
350°F (180°C) oven until a cake tester inserted into the
centre comes out with a few moist crumbs attached and
top cracks in places, about 30 minutes – do not overbake. Place the pan on a wire rack to cool. (May be
made 1 day ahead. Cover with foil and let stand at room
temperature.)
Cut brownies into squares to serve.
Note: You may change the brownies by omitting the
chocolate morsels and nuts and substituting 3 to 4
cups (750 ml to 1 L) of any of the following: chocolate
covered raisins or cranberries, chocolate covered
peanuts, mini candy “bites.”
46
basic flaky pastry dough
This recipe makes ample crust for a 9-to 11-inch (23 - 28 cm) regular or deep-dish pie or tart.
Leftover pastry may be rolled out and cut into shapes to garnish the pie, or brushed with milk,
sprinkled with sugar or cinnamon and sugar, and baked until lightly browned.
Makes one or two crusts
For a one-crust pie:
375 ml
1½ cups unbleached,
all-purpose flour
1 ml
¼ teaspoon salt
1⁄ teaspoon baking powder
0.5 ml
8
120 ml
8 tablespoons unsalted
butter, cut into ¼-inch
(0.6 cm) bits, well chilled
15 ml
1 tablespoon nonhydrogenated vegetable
shortening, cut into ¼-inch
(0.6 cm) bits, well chilled
30-60 ml 2 to 4 tablespoons ice water
For a two-crust pie:
750 ml
3 cups unbleached,
all-purpose flour
2 ml
½ teaspoon salt
1 ml
¼ teaspoon baking powder
240 ml
16 tablespoons unsalted
butter, cut into ½-inch
(1.25 cm) pieces, well chilled
30 ml
2 tablespoons nonhydrogenated vegetable
shortening, cut into ½-inch
(1.25 cm) pieces, well chilled
75-120 ml 5 to 8 tablespoons ice water
Place flour, salt, and baking powder in the Cuisinart®
mixing bowl. Insert the flat mixing paddle. Mix on
speed 1 for 15 to 20 seconds. Sprinkle half the butter
and all the shortening over the flour mixture. Mix on
speed 1 for 45 seconds. With the mixer running, add
the remaining bits of butter and mix until the mixture
resembles crumbs but still with pea-sized bits of butter
visible, about 45 to 60 seconds longer. With the stand
mixer running, add the minimal amount of ice water,
one tablespoon at a time. Stop mixing just when the
mixture begins to form a ball. Turn off stand mixer.
Using hands, gather up into a ball (2 balls for a twocrust recipe). Flatten into a disc about 6 inches (15 cm)
in diameter and cover tightly with plastic wrap. Chill for
at least 1 hour before using to allow the glutens in the
flour to rest.
The dough will keep refrigerated for up to 3 days, or
may be frozen (double-wrapped) for up to a month
(thaw at room temperature for an hour before using).
To bake the pastry blind for a single-crust filled pie or
tart, roll out pastry 1⁄8 inch (0.3 cm) thick to fit pan, crimp
and seal edges. Prick bottom all over with a fork. Chill
for 30 minutes. Preheat the oven to 400ºF (200°C). Line
crust with a sheet of aluminum foil or parchment paper
and fill with pie weights, dry rice or beans. Bake for 15
minutes.
Note: For a sweeter piecrust add 1 or 2 tablespoons
(15 ml or 30 ml) granulated sugar to the flour mixture in
the beginning of the recipe.
47
cookie
crumb crust
You may make this basic cookie crumb crust with crushed cookies or graham crackers.
It can be used for most pies that have a creamy or custard based filling.
Makes one 9-inch (23 cm) deep dish crust
230 g
30-45 ml
0.5 ml
90 ml
8 ounces finely crushed
cookie crumbs (gingersnaps,
chocolate cookies, vanilla
wafers or graham crackers)
2 to 3 tablespoons
granulated sugar
(to taste depending on
cookies chosen)
1⁄ teaspoon salt
8
6 tablespoons unsalted
butter, melted
Preheat oven to 350°F (180°C).
Place the crumbs, sugar and salt in the Cuisinart®
mixing bowl. Insert the flat mixing paddle. Turn to
speed 1. While mixing, slowly add melted butter and
mix until crumbs are totally coated. Transfer to a pie
plate and press evenly into bottom and up the sides
of the plate. Use the bottom of a glass or custard cup
to firmly tamp down the bottom of the crust.
Place in preheated 350°F (180°C) oven and bake for
8 to 10 minutes. Cool on a wire rack before using.
48
mile high
lemon meringue pie
Mile high to rival the pie in any great diner. Our meringue is cooked and totally safe.
This is somewhat like a toasted marshmallow on top of lemon pudding.
Makes 8 servings
Lemon
250 ml
45 ml
30 ml
175 ml
5
45 ml
125 ml
One Flaky Pastry Crust, baked
blind – page 44
Filling:
1 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons unbleached,
all-purpose flour
¾ cup water
large egg yolks, lightly beaten
3 tablespoons unsalted butter,
cut into ½-inch (1.25 cm)
pieces
½ cup fresh lemon juice
finely chopped zest of
2 lemons
Meringue Topping:
15 ml
1 tablespoon cornstarch
dissolved in ¼ cup (50 ml)
boiling water
6
large egg whites
205 ml ¾ cup + 2 tablespoons
granulated sugar
30 ml
2 tablespoons water
5 ml
1 teaspoon cream of tartar
1⁄ teaspoon salt
0.5 ml
8
5 ml
1 teaspoon pure
vanilla extract
Preheat oven to 325°F (160°C). Have the prebaked flaky
pastry crust ready to fill. When making Lemon Meringue
Pie, it is important that the filling be hot when topped
with the meringue before baking to prevent the
meringue from shrinking. Have a saucepan ready with
1 inch (2.5 cm) of simmering water. The pan should
be able to accommodate the Cuisinart® mixing bowl
without allowing the bottom of the bowl to touch
the water.
To make the lemon filling, place the granulated sugar,
cornstarch and flour in a 2½-quart (2.4 L) saucepan and
stir. While stirring, add the water and stir until smooth.
Place over medium heat and cook until slightly thickened, about 2 minutes. Whisking constantly, add about
one half of the hot mixture to the egg yolks. Stir the
tempered egg yolks into the rest of the liquid and place
over medium heat, cooking until thickened and just
beginning to bubble, about 3 to 4 minutes. Add the
butter and stir until blended. Stir in the lemon juice
and zest. Stir until completely blended. Cover until
ready to fill pie.
To make the meringue, stir the cornstarch into the
boiling water and reserve. Place the egg whites,
2 tablespoons (30 ml) of the granulated sugar, the
2 tablespoons (30 ml) water, and the cream of tartar in
the Cuisinart® mixing bowl and stir until smooth. Place
over the pan of simmering water and stir constantly with
a spotlessly clean rubber spatula until the mixture
registers 160°F (70°C) on an instant-read thermometer –
start checking the temperature after about a minute of
stirring. When the egg white mixture registers 160°F
(70°C), dry off the bottom of the bowl and place on the
stand mixer. Insert the chef’s whisk. Stir the cornstarch
mixture. Whisk the egg white mixture on speed 3 for
1 minute while slowly adding the cornstarch mixture.
Increase to speed 10 and slowly add the remaining
¾ cup (175 ml) of granulated sugar. Add the salt and
vanilla and whip until the egg whites form stiff peaks,
about 4 minutes.
49
Spread the hot lemon filling in the prepared pie shell.
Top the filling with the meringue, taking care to spread
the meringue to touch the crust all the way around.
Make decorative swirls and peaks on the meringue as
desired. This makes a generous, high meringue topping
– if you prefer, use less.
Bake in the preheated 325°F (160°C)oven for about
30 minutes until lightly browned. Cool at room
temperature for about an hour, then refrigerate,
uncovered, until chilled for several hours. Mile High
Lemon Meringue Pie is best served the day it is made.
50
pumpkin
mousse pie
Drambuie® makes this pumpkin mousse pie a special treat.
Makes 8 to 12 servings
1
15 ml
50 ml
375 ml
3
125 ml
125 ml
2 ml
3.75 ml
2 ml
1 ml
0.5 ml
3
125 ml
9-inch (23 cm) baked pie crust
(see page 44) or cookie crumb
crust (see page 45)
1 tablespoon gelatin powder
¼ cup Drambuie® or Grand
Marnier®
1½ cups canned or cooked
pumpkin purée (solid pack
pumpkin, not pumpkin
pie filling)
large egg yolks, lightly beaten
½ cup packed brown sugar
½ cup heavy cream
½ teaspoon salt
¾ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon allspice
1⁄ teaspoon freshly ground
8
nutmeg
large egg whites
½ cup granulated sugar,
divided
Sprinkle gelatin over liqueur in a small bowl, and let
stand to soften, about 5 minutes.
Place pumpkin, egg yolks, brown sugar, heavy cream,
salt, cinnamon, ginger, allspice, and nutmeg in a 2½
quart (2.4 L) saucepan. Cook, stirring frequently with a
wooden spoon over medium high heat until it maintains
a gentle, even slow boil for 5 minutes, the sugar is
melted and the mixture thickens slightly. Add the
liqueur/gelatin mixture and stir until completely
dissolved. Transfer to a large bowl and let cool to room
temperature (this may be hastened by placing the bowl
in a larger bowl of ice and water – stir pumpkin mixture
to lower temperature).
Place the egg whites and half the granulated sugar in
the Cuisinart® mixing bowl. Place bowl over a pan of
simmering water and whisk the whites until warm and
sugar is dissolved – the liquid egg white/sugar temperature should reach 160°F (70°C) to make certain they are
sanitized and safe. Do not whisk as that will create a
foam which is harder to bring to temperature. After the
temperature has reached 160°F(70°C) , place in the
mixing bowl. Insert the chef’s whisk. Turn to speed 1
and increase slowly to speed 5; whip until foamy. After
the egg whites are foamy, increase the speed to 8 and
while gradually adding the remaining sugar (about
1 tablespoon [15 ml] at a time), whip until no longer
warm to the touch, about 5 to 8 minutes.
Stir about ¼ of the whipped egg whites into the cooled
pumpkin mixture to lighten the mixture, then gently and
carefully fold the remaining egg whites in, about 1⁄3 at
a time.
Gently spoon into the prepared crust. Chill for several
hours to set before serving. If desired, top with freshly
whipped cream to serve.
51
sinfully rich
chocolate mousse
This rich mousse doubles as a dessert all on its own or as a filling for your favourite cake.
Makes 4 cups (1 L)
3
15 ml
15 ml
340 g
375 ml
5 ml
egg yolks
1 tablespoon water
1 tablespoon Kahlúa®
12 ounces bittersweet
chocolate, finely chopped
1½ cups heavy cream
1 teaspoon pure
vanilla extract
Place egg yolks, water, and Kahlúa® in the Cuisinart®
mixing bowl. Insert the chef’s whisk. Mix on speed 4
for about 30 seconds just to break up the yolks and
to mix the ingredients together.
Place the chopped chocolate in a stainless steel mixing
bowl. Reserve.
Bring a medium saucepan filled 1⁄3 of the way with water
to a simmer. The pan should be able to accommodate
the Cuisinart® mixing bowl, without allowing the bottom
of the bowl to touch the water. Once the water is
simmering, place the mixing bowl in the saucepan over
the simmering water. Whisk continuously by hand until
mixture thickens and reaches 165°F (74°C).
At the same time place ½ cup (125 ml) of the heavy
cream in a small saucepan and bring to a slight simmer.
Pour it over the chopped chocolate and stir to melt. If
the chocolate does not entirely melt, place bowl over
the simmering water and stir until it does.
When the egg mixture is ready, return it to the stand
mixer still fitted with the chef’s whisk. Turn to speed
4. While the stand mixer is running, slowly pour in the
melted chocolate. Mix until completely combined. Stir
in vanilla. Transfer mixture to a clean mixing bowl and
cool slightly in the refrigerator.
While chocolate mixture is cooling, wash the Cuisinart®
mixing bowl and chef’s whisk. Rinse with cold water and
dry well. Place the remaining cup of cream in the mixing
bowl and insert the chef’s whisk. Whisk the cream
starting on speed 4 and gradually reaching speed 12
for about 1 minute and 20 seconds, until the cream
holds soft peaks.
Using a large rubber spatula, fold the cream into the
chocolate mixture in 3 additions. Make sure the
ingredients are well incorporated after each addition.
Transfer mousse either to individual soufflé cups or a
glass container. Cover with plastic and refrigerate for
at least 12 hours.
52
classic
tiramisù
This classic dessert never goes out of style.
Makes one 9x9 inch (23 x 23 cm) pan of tiramisù
3
125 ml
45 ml
230 g
250 ml
50 ml
500 ml
28
large egg yolks
½ cup granulated sugar
3 tablespoons Marsala wine,
champagne, or dry white wine
8 ounces mascarpone
1 cup heavy cream
¼ cup Kahlúa®
2 cups espresso or strongly
brewed coffee
savoiardi or ladyfingers
Place egg yolks in Cuisinart® mixing bowl. Insert the
chef’s whisk. Turn to speed 3 and mix to break up yolks.
Add sugar and wine and continue to mix for another
30 seconds. Place mixing bowl over a saucepan of
simmering water, being careful not to let the bottom
of the bowl touch the water. Whisk continuously by
hand for about 5 minutes, until mixture becomes very
thick and reaches 165°F (74°C). Once mixture comes
to temperature, return to the stand mixer. Mix on
speed 8 until mixture is cool. This egg mixture is called
a sabayon.
While the sabayon is cooling, place mascarpone in a
separate mixing bowl. With a rubber spatula, mix up
mascarpone until smooth. Once sabayon is cool, fold it
into the mascarpone in 3 additions with a large rubber
spatula. Be sure to fully incorporate the 2 mixtures
together evenly.
Transfer mixture to a separate mixing bowl. Wash the
Cuisinart® mixing bowl and whisk and rinse with cold
water, then dry. Insert the chef’s whisk. Place heavy
cream and two tablespoons Kahlúa® in the Cuisinart®
mixing bowl. Turn to speed 4 and then increase to
speed 7 for about 1½ minutes to whip until soft peaks
form. Fold the cream into the mascarpone mixture in
3 additions, using a large rubber spatula.
Mix the espresso and remaining 2 tablespoons (30 ml)
of Kahlúa® in a shallow pan. Dip the ladyfingers in the
espresso mixture, 4 seconds on each side. Line the
dipped ladyfingers on the bottom of a 9-inch (23 cm)
square pan, cutting them to fit the pan as you need
them. Pour half the mascarpone/cream mixture on top
of the ladyfingers. Repeat with a second layer of soaked
ladyfingers. Finish by pouring the remaining cream on
top. Cover with plastic and chill for at least 6 hours.
When ready to serve, dust the top with cocoa powder
and/or chocolate curls.
53
chocolate
frosting
Perfect topping for a yellow cupcake!
Makes about 2 cups (500 ml)
284 g
30 ml
250 ml
10 ounces semisweet
chocolate, chopped or chips
2 tablespoons unsalted butter,
at room temperature
1 cup heavy cream
Place chocolate and butter in the Cuisinart® mixing
bowl. Reserve.
Scald heavy cream in a small saucepan (heat until just
bubbling around edges – may be done in microwave).
Once cream starts to scald, pour it over the chocolate
and butter. Stir with a wooden spoon to cool mixture
slightly. Allow to rest for about 5 minutes.
Insert the chef’s whisk. Turn to speed 1 and gradually
increase to speed 12. Whip for about 2 minutes until
the frosting thickens and increases slightly in volume.
Note: If doubling recipe, bring the speed up only to
7 or 8, as the chocolate will spatter on the maximum
setting.
swiss buttercream
On its own or flavoured, this buttercream makes the perfect frosting.
Makes about 6 cups (1.5 L) , enough to frost a 9-inch (23 cm) double layer cake
8
425 ml
1.1 L
5 ml
15 ml
large egg whites
1¾ cups granulated sugar
4½ cups unsalted butter
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
Place egg whites and sugar in the Cuisinart® mixing
bowl. Place bowl over a pan of simmering water and
whisk the whites until warm and sugar is dissolved
(the liquid temperature should reach 140°F [60°C]).
Place bowl on the stand mixer. Insert the chef’s whisk.
Turn to speed 10. Set timer for 15 minutes. The object
is for the whites to whisk until cool, approximately 15
minutes. Once cool, turn stand mixer to speed 3 and
add the butter slowly, in pieces, incorporating each
piece before adding the next. Once all the butter is
added, add the vanilla and lemon juice. Turn back up
to speed 8 until the buttercream is smooth and silky.
Buttercream will keep in the refrigerator for up to
10 days.
Buttercream is very versatile – any flavouring can be
added once all the butter is incorporated.
54
cream cheese
frosting
A classic cream cheese frosting, perfect for a variety of cakes, especially carrot and chocolate.
Makes 2 cups (500 ml)
675 ml
1
60 ml
5 ml
2 ¾ cups confectioners’ sugar
8-ounce (230 g) package
cream cheese, at room
temperature
4 tablespoons unsalted butter,
at room temperature
1 teaspoon pure
vanilla extract
Sift the sugar into a small bowl and reserve.
Place cream cheese in the Cuisinart® mixing bowl.
Insert the flat mixing paddle. Turn to speed 3 and beat
cheese until smooth in consistency. Add butter and beat
until it is smooth and incorporated with the cheese.
With the stand mixer running on speed 2 slowly pour
the sugar into the mixing bowl until all is incorporated.
Mix in vanilla. Refrigerate for at least 30 minutes to set.
chocolate
glaze/ganache
A deep chocolate way to frost or fill your favourite cakes.
Makes about 1¼ cups (300 ml)
170 g
175 ml
45 ml
6 ounces bittersweet
chocolate, chopped
¾ cup heavy cream
3 tablespoons unsalted
butter
Place chopped chocolate in the Cuisinart® mixing bowl.
Place heavy cream in a small saucepan and bring to just
a simmer. Pour hot cream over chocolate. Insert the
chef’s whisk. Turn to speed 4. Mix until chocolate is
melted and the mixture comes together. Add butter
and whisk until shiny.
55
golden layer cake
Very versatile, all-occasion cake.
Makes two short 9-inch (23 cm) layers
500 ml
10 ml
2 ml
250 g
300 ml
3
2
10 ml
175 ml
2 cups cake flour
2 teaspoons baking powder
½ teaspoon salt
½ pound unsalted butter,
at room temperature
1¼ cups granulated sugar
large eggs
large egg yolks
2 teaspoons pure vanilla
extract
¾ cup buttermilk
Preheat oven to 350°F (180°C). Butter and flour two
9-inch (23 cm) pans. Cut a circle of wax paper or
parchment paper to fit the bottom inside of the pan.
Place the circle inside the pan and butter and flour it
as well.
Sift the flour, baking powder, and salt together in a
mixing bowl and reserve.
Place the butter in the Cuisinart® mixing bowl. Insert
the flat mixing paddle. Turn to speed 2 to cream the
butter, about 30 seconds. Add the sugar with the stand
mixer running on speed 2. Mix until the sugar and
butter are well creamed and light, about 2 minutes.
Scrape the bowl and paddle and mix again for another
30 seconds. With the stand mixer running on speed
1, add the eggs and yolks, one at a time, making sure
each is incorporated before adding the next. Mix in the
vanilla. Scrape the bowl and paddle. With the stand
mixer running on speed 1, add the dry ingredients and
buttermilk alternately, beginning and ending with the
dry ingredients. Increase to speed 2 and run for about
20 seconds. Scrape the bowl completely to make sure
all ingredients are evenly incorporated.
Pour batter evenly into prepared pans.
Bake in preheated 350°F (180°C) oven for 30 to 35
minutes. The cakes should be slightly puffed and
golden and a cake tester should come out clean.
Allow to cool on a wire rack. Once cool to the touch,
release cakes from pan and continue to cool completely
on the wire rack before frosting.
56
rich chocolate cake
A delicious and rich chocolate cake for any special occasion.
Makes one Bundt® cake
500 ml
5 ml
1 ml
2 ml
85 g
175 ml
5 ml
250 ml
250 ml
250 ml
250 ml
3
10 ml
175 ml
250 ml
cooking spray
2 cups unbleached,
all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
3 ounces unsweetened
chocolate, chopped
¾ cup unsweetened cocoa
powder
1 teaspoon espresso powder
1 cup boiling water
1 cup unsalted butter,
at room temperature
1 cup granulated sugar
1 cup light brown sugar
large eggs
2 teaspoons pure vanilla
extract
¾ cup sour cream
1 cup semisweet chocolate
chips
Preheat oven to 350˚F (180°C). Coat a 12-cup (3 L)
Bundt® pan with cooking spray.
Sift the flour, baking powder, baking soda, and salt into
a mixing bowl three times. Reserve.
Place the chocolate, cocoa powder, and espresso
powder in a small mixing bowl. Pour the boiling water
over the mixture and stir so that the chocolate melts.
This mixture will be very thick.
Place butter in the Cuisinart® mixing bowl. Insert the
flat mixing paddle. Turn to speed 2. Beat the butter for
about 15 to 20 seconds. Add the sugars and continue
to mix until the butter and sugars are light and fluffy,
about 45 seconds. Add the eggs one at a time, mixing
well between each addition. Add the vanilla. Spoon the
chocolate mixture into the mixing bowl and mix well
until ingredients are incorporated. Add 1⁄3 of the dry
ingredients and press Fold until just incorporated. Add
½ of the sour cream and press Fold until just incorporated. Continue folding in the ingredients alternately,
ending with the dry ingredients. Fold in chocolate chips.
Pour batter into prepared pan. Bake 50 to 55 minutes
in preheated 350°F (180°C) oven until a cake tester
comes out clean. Place on a wire rack to cool. Cool
completely before cutting.
57
old-fashioned pound cake
A traditional, moist pound cake with a lemon twist.
Makes two loaves, each yielding sixteen ½-inch (1.25 cm) slices
875 ml
5 ml
500 ml
625 ml
8
10 ml
20 ml
cooking spray
3½ cups cake flour
1 teaspoon salt
2 cups unsalted butter,
at room temperature
2½ cups granulated sugar
large eggs, at room
temperature
2 teaspoons pure vanilla
extract
1 tablespoon plus 1 teaspoon
lemon zest (approximately
2 lemons)
Preheat oven to 325°F (160°C). Spray two 9x5x3-inch
(23 x 13 x 6 cm) loaf pans with cooking spray.
Sift the flour and salt together in a small mixing bowl.
Reserve.
Place the butter in the Cuisinart® mixing bowl. Insert the
flat mixing paddle. Turn to speed 1. Cream butter for 30
seconds, then turn to speed 3 for 30 seconds. Scrape
both the paddle and mixing bowl well. Reduce to speed
2 and add the sugar. Increase to speed 4 until light and
fluffy, about 1 minute. Scrape both the paddle and bowl
well. Add the eggs one at a time on speed 2, beating
after each egg is added until mixture is smooth, before
adding the next. Mix in the vanilla and the lemon zest.
Add the dry ingredients, slowly in 3 additions, with the
stand mixer running on speed 1. Be sure to fully
incorporate ingredients and be careful not to overwork
the batter.
Pour batter into prepared loaf pans. Bake in preheated
325°F (160°C) oven for about 60 to 70 minutes, until a
cake tester comes out clean. Place on a wire rack to
cool. Cool completely before cutting.
58
kahúla angel
®
food cake
Light and airy, angel food cakes have no fat!
Makes 12 servings
375 ml
300 ml
5 ml
15 ml
30 ml
12
6 ml
1 ml
1½ cups granulated sugar,
sifted
1¼ cups cake flour, sifted
1 teaspoon pure vanilla
extract
1 tablespoon espresso
powder
2 tablespoons Kahlúa®,
or any coffee-flavoured
liqueur
large egg whites
1¼ teaspoons cream
of tartar
¼ teaspoon salt
Preheat oven to 325˚F (160°C).
Sift ¾ cup (175 ml) of the sugar together with the
cake flour in a mixing bowl and reserve.
Stir together vanilla, espresso powder, and Kahlúa®
in a small bowl and reserve.
Place egg whites in Cuisinart® mixing bowl. Insert the
chef’s whisk. Turn to speed 9. After 30 seconds add
cream of tartar and salt and increase to speed 12 until
soft peaks form, about 1 minute 15 seconds. Slowly
add remaining ¾ cup (175 ml) of granulated sugar and
continue to mix on speed 12 until the peaks are firm
and glossy, about another 30 seconds. Remove bowl
from stand mixer.
Gradually sift the reserved flour/sugar mixture into the
whites and carefully fold in with a large rubber spatula.
Fold in the espresso mixture. Be gentle when folding
but at the same time make sure all ingredients are
evenly incorporated.
Spoon batter into an ungreased 9-inch (23 cm) tube pan.
Smooth and even the top by spreading with a rubber
spatula.
Bake in preheated 325°F (160°C) oven for 40 to 45
minutes, until a cake tester comes out clean. Invert pan
onto the neck of an empty long-necked bottle (such as a
wine bottle) and allow to cool completely.
To remove cake from pan, slide the tip of a long, narrow
knife between the cake and the pan. Cover the pan with
a plate and invert it. Slide the knife along the bottom of
the pan until it is free.
59
coconut
cake
This moist, delicious cake is perfect for any special occasion.
Makes two 9-inch (23 cm) round cakes
750 ml
5 ml
2 ml
2 ml
250 ml
500 ml
3
2
125 ml
125 ml
2 ml
2 ml
375 ml
cooking spray
3 cups unbleached,
all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter,
at room temperature
2 cups granulated sugar
large eggs
large yolks
½ cup crème fraîche or
sour cream
½ cup cream of coconut
½ teaspoon pure vanilla
extract
½ teaspoon coconut extract
1½ cups dried coconut
Preheat oven to 325°F (160°C). Spray two 9-inch (23 cm)
round pans with cooking spray.
In a bowl stir together the flour, baking powder, baking
soda, and salt. Reserve.
Place butter in the Cuisinart® mixing bowl. Insert the
flat mixing paddle. Turn to speed 1. Cream butter for
30 seconds, then turn to speed 3 for 30 seconds.
Reduce to speed 2 and add the sugar, then increase
to speed 4 until light and fluffy, about 1 minute. Reduce
to speed 2 and add the eggs and yolks one at a time,
beating until batter is smooth before adding the next.
In a separate bowl, mix the crème fraîche and cream of
coconut together with both extracts. With stand mixer
running on speed 2 slowly add the dry ingredients and
crème fraîche mixture alternately, ending with the dry
ingredients. Finally, mix in the dried coconut quickly
but thoroughly.
The batter will be extremely thick. Spoon the batter
evenly between the two pans and bake in the
preheated 325°F (160°C) oven for 45 to 50 minutes,
until a cake tester comes out clean.
Cool pans on a wire rack. When the pans are cool
enough to touch, invert the pans on the rack and
remove the cakes. Leave cakes on wire rack until
completely cooled.
This is a very versatile cake. To make a layer cake, cut
each cake in half horizontally and frost using your
favorite frosting. One frosting that works extremely well
is the Swiss Buttercream (page 51) for both between
layers and the outside of the cake. To be even more
extravagant, frost with the buttercream but fill two of
the layers with Chocolate Glaze (page 52). To finish,
sprinkle the top of the cake with dried coconut.
60
the ultimate flourless chocolate cake
Rich, creamy, chocolaty – absolutely deliciously decadent – need we say more?
Makes one 9-inch (23 cm) cake, 12 to 16 servings
125 ml
250 ml
125 ml
15 ml
340 g
170 g
250 ml
15 ml
15 ml
6
melted, unsalted butter
½ cup water
1 cup granulated sugar
½ cup brown sugar,
divided
1 tablespoon instant
espresso powder
12 ounces semisweet
chocolate, chopped into
¼-inch (0.65 cm) pieces
6 ounces bittersweet
chocolate, chopped into
¼-inch (0.65 cm) pieces
1 cup unsalted butter,
cut into ½-inch (1.25 cm)
pieces
1 tablespoon pure vanilla
extract
1 tablespoon crème de
cacao, brandy or coffee
liqueur
large eggs
powdered sugar for
dusting cake or Chocolate
Glaze (page 53)
Preheat oven to 300°F (150°C). Brush a 9x3-inch
(23 x 6 cm) round cake pan with melted unsalted butter.
Line bottom with a 9-inch (23 cm) round of parchment
paper and brush parchment with melted butter.
Place water, granulated sugar, ¼ cup (50 ml) of the
brown sugar, and espresso powder in a 2½-quart (2.4 L)
saucepan. Bring to a simmer over medium heat and
cook until sugars are dissolved. Reduce heat to low. Add
all chopped chocolate and stir with a wooden spoon
until smooth. Remove from heat and add half the butter;
stir until smooth. Add remaining butter, vanilla, and
liqueur or brandy; stir until smooth. Let cool while
continuing.
Place eggs and remaining ¼ cup (50 ml) brown sugar in
the Cuisinart® mixing bowl. Insert flat mixing paddle. Set
timer for 12 minutes and mix on speed 10 until thickened and light, similar to mayonnaise in texture. With
the stand mixer set on speed 2, add the slightly cooled
chocolate mixture in a steady stream, and mix for 1
minute. Scrape the bowl and paddle. Remove the bowl
from the stand mixer. Using a large rubber spatula,
gently fold until the mixture is completely homogenous
in colour, with no streaks of chocolate or egg – be
gentle, taking care not to deflate the egg mixture to
much. Transfer to prepared pan. Place filled cake pan in
a larger pan and add hot water so that it is halfway up
the sides of the cake pan. Place in preheated 300°F
(150°C) oven and bake for 1 hour 20 minutes. Cake
should rise evenly, and when done, the top will have the
appearance of brownies, but the cake will still seem a
little jiggly. Let cool at room temperature, then cover
and refrigerate for 8 hours or overnight.
To unmold, dip the bottom of the cake pan in hot water
for 10 to 15 seconds. Dry pan and invert cake onto a
serving platter. Remove parchment. Dust with powdered
sugar before serving, or top with Chocolate Glaze
(page 52). Smooth chocolate glaze over top with a
minimum of strokes to keep its shine and allow to drip
down the sides of the cake.
61
sour cream
cheesecake
A classic, creamy cheesecake.
Makes one 10-inch (25 cm) cheesecake, 12 to 16 servings
cooking spray
Crust:
300 ml
40 ml
2 ml
75 ml
1¼ cups graham cracker,
vanilla wafer or gingersnap
crumbs
2½ tablespoons granulated
sugar
½ teaspoon ground cinnamon
1⁄ cup melted unsalted butter
3
Topping:
375 ml 1½ cups sour cream
45 ml
3 tablespoons granulated
sugar
3.75 ml ¾ teaspoon pure vanilla
extract
Filling:
750 g
500 g
300 ml
25 ml
6
300 ml
11ml
3.75 ml
1½ pounds lowfat cream
cheese, at room temperature
1 pound regular cream cheese,
at room temperature
1¼ cups granulated sugar
1½ tablespoons cornstarch
large eggs, at room
temperature
1¼ cups sour cream
2¼ teaspoons pure vanilla
extract
¾ teaspoon almond extract
Note: Sour Cream Cheesecake is best
when made a day ahead. This
cheesecake does not freeze well and
freezing is not recommended. The Sour
Cream Cheesecake can be served
plain, topped with fresh fruit of your
choice, or served with a fruit sauce.
Arrange the rack in the centre of the oven. Preheat oven
to 350°F (180°C). Lightly coat a 10x3-inch (25 x 6 cm)
springform or removable bottom cheesecake pan with
cooking spray. Line the outside of the pan with heavy
duty foil.
Insert the flat mixing paddle. Place the cracker or cookie
crumbs, sugar, cinnamon, and melted butter in the
Cuisinart® mixing bowl. Turn to speed 2 and blend, about
30 seconds. Pour into prepared pan and flatten to cover
the bottom evenly. Use the bottom of a drinking glass or
measuring cup to tamp down firmly. Bake in preheated
350°F (180°C) oven for 8 to 10 minutes. Let cool while
preparing filling. Wipe mixing bowl and paddle clean of
all crumbs.
Place the sour cream in the Cuisinart® mixing bowl with
sugar and vanilla to make the topping. Turn to speed 2
and mix for 45 seconds to blend and dissolve sugar.
Transfer to a bowl, cover and refrigerate until ready to
use to top cheesecake.
Place all the cream cheese in the Cuisinart® mixing bowl.
Turn to speed 1 and stir until just smooth, about 30
seconds. Scrape the mixing bowl and paddle. Add sugar,
¼ cup (50 ml) at a time, and then cornstarch. Stir on
speed 2 until smooth, about 30 seconds after each
addition. Scrape the bottom and sides of the bowl and
the paddle after adding half the sugar. Mixing on speed
2, add the eggs, one at a time, mixing about 30 seconds
after each addition. Scrape the bottom and sides of the
bowl and paddle after adding 3 eggs, then after all 6
eggs have been added. Add the sour cream, vanilla and
almond extracts, and mix on speed 1 until creamy and
homogenous, about 1 minute. Pour into cooled prepared
crust – do not scrape any thick bits from the sides of the
bowl as they are not thoroughly mixed in and will change
the texture of your finished cheesecake.
62
Place the pan in a jelly-roll pan or roasting pan. Place on
oven rack and pour hot water into the bottom pan to a
depth of at least ½ inch (1.25 cm) to create a water bath.
Bake the cheesecake in preheated 350°F (180°C) oven for
45 minutes, then lower oven temperature to 325°F
(160°C) and bake for 40 minutes. Increase temperature
to 350°F (180°C) and bake for an additional 5 minutes.
Spread reserved sour cream topping evenly over cheesecake and bake for 15 minutes longer. Remove from oven,
remove foil and cool on a wire rack for 1 hour. Refrigerate
uncovered until cold, then cover.
63
chocolate
marble cheesecake
Ribbons of semisweet chocolate cheesecake are swirled throughout a
classic cheesecake on top of a chocolate brownie cookie crust.
Makes one 10-inch (25 cm) cheesecake, 12 to 16 servings
cooking spray
For the crust:
120 ml 8 tablespoons unsalted butter,
at room temperature
300 ml 1¼ cups unbleached,
all-purpose flour
75 ml
5 tablespoons packed
brown sugar
75 ml
5 tablespoons unsweetened
cocoa
1
large egg yolk
5 ml
1 teaspoon pure vanilla extract
For the filling:
1.6 kg
3½ pounds lowfat cream
cheese, at room temperature
425 ml 1¾ cups granulated sugar
7
large eggs, at room
temperature
25 ml
1½ tablespoons pure
vanilla extract
340 g
12 ounces semisweet
chocolate, melted and cooled
Lightly coat a 10x3-inch (25 x 6 cm) springform pan with
cooking spray. Line the outside of the pan with heavyduty aluminum foil. Preheat oven to 350°F (180°C).
Insert the flat mixing paddle. Place the crust ingredients
in the Cuisinart® mixing bowl. Stir until completely
blended on speed 2, about 1 to 1½ minutes. Pour into
prepared pan and flatten to cover the bottom and about
½ inch (1.25 cm) up the sides evenly. Use the bottom of a
drinking glass or measuring cup to tamp down firmly.
Bake in preheated 350°F (180°C) for 8 to 10 minutes. Let
cool while preparing filling. Clean bowl and paddle.
Place the cream cheese in the Cuisinart® mixing bowl
and stir on speed 1 until just smooth, about 1 minute.
Add sugar, ¼ cup (50 ml) at a time. Stir on speed 2 until
smooth, about 30 seconds after each addition. Scrape
the bottom and sides of the bowl and the beater after
adding half the sugar. Mixing on speed 2, add the eggs,
one at a time, mixing about 30 seconds after each
addition. Scrape the bottom and sides of the bowl and
the paddle after adding 2 eggs, then again after adding
5 eggs, and again after all 7 eggs have been added.
Add the vanilla, mix on speed 1 until creamy and
homogenous, about 1 minute. Pour all except about
2½ cups (625 ml) of the batter into cooled prepared crust
– do not scrape any thick bits from the sides of the bowl
as they are not thoroughly mixed in and will change the
texture of your finished cheesecake. Stir the melted and
cooled chocolate into the remaining batter. Drop
chocolate mixture onto cream cheese mixture, ¼ cup
(50 ml) at a time. Draw swirls with a knife or spatula to
create a marbled effect.
Place the pan in a jelly-roll pan or roasting pan. Place
on oven rack and pour hot water into the bottom pan to
a depth of at least ½ inch (1.25 cm) to create a water
bath. Bake the cheesecake in preheated 350°F (180°C)
oven for 1 hour and 15 minutes. The centre of the
cheesecake will still be slightly jiggly.
Remove from oven, remove foil and cool on a wire rack
for 1 hour. Refrigerate, uncovered until cold, then cover.
Refrigerate for 6 hours or longer before serving.
64
WARRANTY
LIMITED THREE-YEAR WARRANTY
We warrant that this Cuisinart product will be free of
defects in material or workmanship under normal home
use for 3 years from the date of original purchase.
Note: We recommend you use a traceable, insured
delivery service for added protection. Cuisinart will
not be held responsible for in-transit damage or for
packages that are not delivered to us.
This warranty covers manufacturer’s defects including
mechanical and electrical defects. It does not cover
damage from consumer abuse, unauthorized repairs
or modifications, theft, misuse, or damage due to
transportation or environmental conditions. Products with
removed or altered identification numbers will not be
covered.
This warranty is not available to retailers or other
commercial purchasers or owners.
If your Cuisinart product should prove to be defective
within the warranty period, we will repair it or replace it if
necessary.
For warranty purposes, please register your product
online at www.cuisinart.ca to facilitate verification of the
date of original purchase or keep your original receipt for
the duration of the limited warranty.
If the appliance should become defective within the
warranty period, do not return the appliance to the store.
Please contact our Customer Service Centre:
Toll-free phone number:
1-800-472-7606
Address:
Cuisinart Canada
100 Conair Parkway
Woodbridge, Ont. L4H 0L2
Email:
consumer_Canada@conair.
com
Model:
SM70C
To facilitate the speed and accuracy of your return,
please enclose:
• $10.00 for shipping and handling of the product
(cheque or money order)
• Return address and phone number
• Description of the product defect
• Product date code*/copy of original proof of
purchase
• Any other information pertinent to the product’s
return
* Product date code can be found on the underside of
the base of the product. The product date code is a
4 or 5 digit number. Example, 90630 would designate
year, month & day (2009, June 30th).
65
To order replacement parts or accessories, call our
Customer Service Centre at 1-800-472-7606.
For more information, please visit our website at
www.cuisinart.ca
Coffeemakers
Food
Processors
Grills
Cookware
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®.
www.cuisinart.ca
©2009 Cuisinart
Cuisinart® is a registered trademark of Cuisinart
100 Conair Parkway,
Woodbridge, Ontario
L4H 0L2
Consumer Call Centre E-mail:
Consumer_Canada@Conair.com
Printed in China
08CC117
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