User manual | Hamilton Beach 840067400 Blender User Manual

Hamilton Beach 840067400 Blender User Manual
Food Processor
Food Processor Safety................ 2
Parts & Features............................ 4
Using Your Food Processor.......... 5
Cleaning ........................................ 9
Customer Service.......................... 9
Recipes ........................................ 10
In USA: 1-800-851-8900
In Canada: 1-800-267-2826
Food Processor Safety
When using electrical appliances, basic
safety precautions should always be
followed, including the following:
1. Read all instructions.
2. To protect against risk of electrical
shock, do not immerse base, motor,
cord, or plug in water or other liquid.
3. Close supervision is necessary when
used by or near children.
4. Unplug cord from outlet when not in
use, before putting on or taking off
parts, and before cleaning.
5. Avoid contacting moving parts. Keep
fingers out of discharge opening.
6. Do not operate any appliance with a
damaged cord or plug or after the
appliance malfunctions or is dropped
or damaged in any manner. Call our
toll-free customer service number for
information on examination, repair or
electrical or mechanical adjustment.
7. The use of attachments not
recommended or sold by Hamilton
Beach/Proctor-Silex, Inc. may cause
fire, electric shock, or injury.
8. Do not use outdoors.
9. Do not let cord hang over edge of table
or counter, or touch hot surfaces.
10. Never feed food into food chute by
hand when slicing or shredding food.
Always use food pusher.
11. The blades and discs are sharp. Handle
carefully. Store out of reach of children.
12. Make sure the blade or disc has come
to a full stop before removing cover.
13. Keep hands and utensils away from
moving blades and discs while processing food to reduce the risk of severe
personal injury and/or damage to the
food processor. A rubber scraper may
be used but ONLY when the food
processor is not running.
14. To reduce the risk of injury, never place
cutting blade or discs on base without
first putting bowl properly in place.
15. Be certain cover is securely locked in
place before operating appliance.
16. Do not attempt to defeat the cover
interlock mechanism.
17. To reduce the risk of injury, be sure to
insert or remove blades and discs using
finger holes provided for this purpose.
Consumer Safety Information
This appliance is intended for household
use only.
This appliance is equipped with a polarized
plug. This type of plug has one blade wider
than the other. The plug will fit into an
electrical outlet only one way. This is a
safety feature intended to help reduce the
risk of electrical shock. If you are unable to
insert the plug into the outlet, try reversing
the plug. If the plug should still fail to fit,
contact a qualified electrician to replace the
obsolete outlet. Do not attempt to defeat
the safety purpose of the polarized plug by
modifying the plug in any way.
To avoid an electrical circuit overload, do
not use another high wattage appliance on
the same circuit with your food processor.
The length of the cord used on this appliance
was selected to reduce the hazards of
becoming tangled in, or tripping over a
longer cord. If a longer cord is necessary,
an approved extension cord may be used.
The electrical rating of the extension cord
must be equal to or greater than the rating
of the food processor. Care must be taken
to arrange the extension cord so that it will
not drape over the countertop or tabletop
where it can be pulled on by children or
accidentally tripped over.
Before First Use
Unpack processor. Handle the S-blade
and Slicing/Shredding Disc carefully;
they are very sharp. Wash all parts
except the base in hot, soapy water.
Rinse then dry.
Processing Tips and Techniques
• For a uniform consistency when
chopping, leave room in the bowl for
the food to be tossed around.
• Also for a more uniform consistency,
start with pieces of food that are
similar in size. Carrots, for example,
should all be cut in 1-inch chunks.
Do not process 4-inch pieces with
1⁄2-inch pieces.
• This food processor is excellent to
chop, mix, slice, or shred most
foods. However, to maintain peak
performance, we do not recommend
the following: grinding grain, coffee
beans or spices; slicing frozen meat;
or crushing ice.
• Do not puree or mash starchy
vegetables like potatoes. They will
be over-processed in a second and
turn gummy.
• Operating time will depend on quantity
of food being processed. Most foods
can be sliced, chopped, or shredded
in seconds. Do not operate processor
for more than one minute at a time.
If processing large quantities, let the
processor rest about one minute
before continuing.
• To slice or shred cheese, select firm
cheese like cheddar, Monterey Jack,
or Swiss. Place cheese in freezer
for 30 minutes to one hour before
processing. Always use highest
speed of food processor.
How to Operate the Controls
• HIGH-LOW Switch: Move the
The control panel provides a
quick-reference guide to indicate
the correct blade for a job.
switch to either high or low speed
before turning on the motor with the
• ON-OFF-PULSE Switch: This is
a three-position switch that gives you
a choice of ON, OFF, or PULSE.
ON runs the motor continuously until
you move the switch to OFF. The
PULSE position will run the motor
until the switch is released. Then it
automatically springs back to the
OFF position.
Parts & Features
1. Food Pusher
2. Food Chute
3. Food Gate – leave in cover for
regular processing; remove for
continuous processing.
4. Continuous Feed Chute
5. Reversible Slicing/Shredding Disc
6. Disc Shaft
7. Motor Shaft
8. Base
9. Control Panel
10. Bowl
11. S-Blade
12. Continuous Feed Disc – must be
used for continuous processing;
this disc “throws” the food through
the Continuous Feed Chute.
Using Your Food Processor
• Always lock the bowl onto base
before putting on any blade or disc.
Make sure blade or disc is securely
in place before using.
• With this food processor you can
use the continuous feed chute for
slicing and shredding into a separate
container. The continuous feed chute
allows slicing or shredding foods not
limited to the processor bowl capacity.
• The bowl will hold 6 to 7 cups of dry
ingredients or 2 cups of liquid. Do
not overfill.
• Do not use your food processor to
crush ice.
• For consistent texture, foods should
be cut into 1-inch cubes before
mincing or chopping with the S-Blade.
How to Lock the Bowl
Make sure the Control Switch is turned
to OFF and the unit is unplugged.
Place bowl onto base with the handle
facing you. Rotate the bowl counterclockwise until it locks into place.
NOTE: The food processor will not
work unless the bowl is locked.
How to Lock the Cover
Place the cover on bowl with the
“UNLOCK” arrow on cover aligned
with the arrow on the control panel.
Turn the cover counterclockwise until
the “LOCK” symbol aligns with arrow
on control panel and you hear the
cover lock into place.
NOTE: The food processor will not
work unless the cover is locked. This
ensures the cover is always securely
latched when the unit is in operation.
Processing Using S-Blade
The S-blade can be used to coarsely
chop, finely mince, mix, or puree food
to a smooth consistency.
1. Make sure the Control Switch is turned
to OFF ( O ) and the unit is unplugged.
2. Lock the bowl onto base. (See “How
to Lock the Bowl” on page 5.)
3. Place the S-blade onto motor shaft
of food processor in center of bowl.
Handle carefully; the blade is sharp.
4. Lock cover onto bowl. (See “How to
Lock the Cover” on page 5.) Insert
food pusher into food chute.
5. Plug in unit and process food. The
processing speed and time will determine the finished consistency of the
food. The Pulse
can help you avoid overprocessing.
Motor Shaft
Processing Using Slicer/Shredder
• To slice or shred cheese, select firm
cheese like cheddar, Monterey Jack,
or Swiss. Place cheese in freezer
for 30 minutes to one hour before
processing. Always use highest
speed of food processor.
• The Reversible Slicer/Shredder Disc
has a slicing blade on one side and
shredding teeth on the other. Place
on disc shaft with desired cutting
edge facing up.
• To julienne vegetables, slice then
remove from bowl and restack the
vegetables. Pack into food chute with
slices vertical. Slice again to make
matchstick cut vegetables.
1. Make sure the Control Switch is turned
to OFF ( O ) and the unit is unplugged.
2. Lock the bowl onto base. (See “How
to Lock the Bowl” on page 5.)
3. Put disc shaft on motor shaft.
4. Put Slicer/Shredder Disc on disc
shaft with the desired side facing up
for either slicing or shredding. Lock
cover onto bowl. (See “How to Lock
the Cover” on page 5.)
Disc Shaft
5. Cut food to fit food chute. Pack food
chute tightly with food. Insert food
pusher in chute. Always use the
food pusher to feed food into the
6. Plug in unit and process food.
7. Select speed. While pressing on
food pusher, push ON ( l ) or
to process food.
8. When food chute is empty, push
OFF ( O ) or release from PULSE
position. Wait until blade has
stopped rotating before removing
Continuous Processing
IMPORTANT: When using the
continuous feed chute the food gate
must be removed and the continuous
feed disc must be in place.
1. Make sure the Control Switch is turned
to OFF ( O ) and the unit is unplugged.
2. Lock the bowl onto base. (See “How
to Lock the Bowl” on page 5.)
3. Put disc shaft onto motor shaft.
4. Place the continuous feed disc,
ribbed side up, onto the disc shaft.
Turn the disc slowly until it drops into
position (level with top of bowl).
Feed Disc
Place a paper towel over the food
gate slot to avoid food or liquid from
splashing out.
7. Lock on cover. (See “How to Lock
the Cover” on page 5.) Place bowl
under feed chute.
8. Plug in unit and select speed.
Process food. Check the continuous
feed chute frequently to make sure
the opening is not blocked. If
blocked, turn unit off and unplug.
Clear blockage, then reassemble
and continue processing.
Disc Shaft
5. Select desired side of reversible
slicing/shredding disc and place that
side up on the disc shaft.
Disc Shaft
We do not recommend using the continuous feed chute feature to slice meats
or cheeses or when shredding root
vegetables (carrots, potatoes, etc.).
As with most continuous feed processors,
shredded moist vegetables may clog in
the chute. It is best to shred these vegetables into the food processor bowl.
Slicing these root vegetables while using
the continuous feed chute will not present
a problem.
NOTE: When using the continuous feed
chute, some food may fall into the food
processor bowl.
Processing Charts
Slicer Disc
(slicing blade facing up)
Low ( • )
Cucumbers, apples, mushrooms
High ( •• )
Low ( • )
High ( •• )
Low ( • )
Shredder Disc
(shredding teeth facing up)
High ( •• )
Julienne vegetables
Chop nuts, mince vegetables
Chop meat, puree food
Firm cheeses
For best results do not exceed the following amounts when chopping, mincing,
or pureeing with the S-blade.
Fruits and vegetables
1 pound or 2 to 3 cups
12 ounces or 11⁄2 cups, cubed
Parmesan or Romano cheese
5 ounces, cubed
Cheddar, Jack, or mozzarella cheese
8 ounces, cubed
1. Wash the bowl, cover, blade,
discs, food gate, and food pusher
in hot, soapy water. Rinse and dry
NOTE: Do not store the food
processor with the cover in the
locked position, as this may put
strain on the interlock tab.
2. Wipe the base, control panel, and
cord with a damp cloth or sponge.
To remove stubborn soil, use a mild
non-abrasive cleanser.
Customer Service
If you have a question about your food processor, call our toll-free customer service
number. Before calling, please note the model, type, and series numbers and fill in
that information below. These numbers can be found on the bottom of your food
processor. This information will help us answer your question much more quickly.
MODEL: ______________
TYPE: _______________
SERIES: _________________
Hamilton Beach/Proctor-Silex, Inc. warrants this appliance to be free from defects in
material and workmanship for a period of two (2) years from the date of original purchase,
except as noted. There is no warranty with respect to the following, which may be supplied
with this appliance: glass parts, glass containers, cutter/strainer, blades and/or agitators.
This warranty extends only to the original consumer purchaser and does not cover damage
from abuse, neglect, use for commercial purposes, or any other use not found in the
Some states or provinces do not allow this exclusion or limitation of incidental or consequential losses, so the foregoing disclaimer may not apply to you. If you have a claim under
this warranty, DO NOT RETURN THE APPLIANCE TO THE STORE! Please call our CUSTOMER SERVICE NUMBER. (For faster service please have model, series, and type
numbers ready for operator to assist you.)
In the U.S. 1-800-851-8900
In Canada 1-800-267-2826
Web site address:
This warranty gives you specific legal rights, and you may also have other legal rights
which vary from state to state, or province to province.
Blue Cheese Dressing
2 cloves garlic
4 ounces blue cheese
2 cups mayonnaise
⁄ cup sour cream
⁄ cup fresh lemon juice
2 tablespoons sugar
Using S-blade, with processor running, drop the garlic cloves into the food chute
and mince. Add cheese and process for 10 seconds. Add mayonnaise, sour
cream, lemon juice, and sugar. Process until smooth. Keep refrigerated.
Makes 3 cups.
2 cloves garlic
2 green onions, white portion and
half of green top
15 ounce garbanzo beans (chickpeas),
drained, reserving 1⁄4 cup liquid
1⁄4 cup tahini (sesame paste), stirred
3 to 4 tablespoons lemon or lime juice
2 teaspoons olive oil
1⁄4 teaspoon cumin
dash cayenne
salt and pepper to taste
dash paprika
pita bread or cut up vegetables, optional
Using S-blade and with processor running, drop garlic cloves and onion into food
chute. Then add garbanzo beans, tahini, lemon or lime juice, olive oil, cumin,
cayenne, salt, and pepper. Continue to process until smooth, scraping bowl as
needed. Place into serving bowl and garnish with paprika. Serve with pita bread
and/or vegetables. To store, refrigerate. Makes about 2 cups.
1 onion, peeled and quartered
1 clove garlic
1 hot pepper (jalapeno or finger hot),
cored, seeded and quartered
4 tomatoes, quartered
⁄ cup cilantro, packed
⁄ teaspoon cumin
1 tablespoon lime juice
salt and pepper to taste
hot sauce, optional
Using S-blade and with processor running, drop onion, garlic cloves, and hot
pepper through the food chute and chop until finely minced. Stop processor. Add
tomatoes, cilantro, cumin, lime juice, salt, and pepper. Pulse until desired texture.
Add hot sauce if desired. Makes 2 to 3 cups.
Cranberry Orange Relish
12 ounces fresh cranberries, stems
removed, or frozen
1 cup sugar
1 small navel orange, washed,
cut into wedges
3 tablespoons Grand Marnier liqueur
or orange juice
dash ground cloves
Using S-blade, place cranberries, sugar, orange, Grand Marnier, and cloves into
the work bowl. Process until cranberries are almost smooth, yet a bit chunky.
Cover and refrigerate overnight. This will thicken as it sits. Makes about 21⁄2 cups.
Chicken Puffs
1 pound cooked chicken, (11⁄2 cups
finely chopped chicken)
1⁄4 cup packed parsley sprigs
1 cup chicken broth
1⁄2 cup vegetable oil
1 tablespoon Worcestershire sauce
⁄ teaspoon each, salt and celery seed
⁄ teaspoon each, dry mustard
and onion powder
1 cup flour
4 eggs
Cut chicken in large chunks and using S-blade place chicken and parsley in work
bowl and pulse until finely chopped. Remove and set aside. In a large saucepan
over high heat, mix chicken broth, oil, and Worcestershire sauce. Bring to a boil.
Stir the 4 seasonings into flour. When broth reaches a boil, dump in flour all at
once. Stir until the dough forms a ball. Place dough into mixing bowl. Add eggs
one at a time, mixing well after each egg. Stir in chicken and parsley. Drop by
spoonfuls, size of golf ball, onto baking sheet. Bake at 450°F for 12 to 15 minutes.
Makes 4 dozen.
Potato–Leek Soup
3 pounds potatoes, peeled
3 to 4 leeks, both root and
leaf ends trimmed
8 ounces bacon
2 quarts water
11⁄2 teaspoons salt
1⁄4 teaspoon pepper
1⁄2 cup milk
3 tablespoons flour
Using slicer/shredder disc, slicing side up, slice potatoes. Remove to large mixing
bowl and cover with cold water. Set aside. Slice leeks. To clean leeks, place in a
colander and toss gently under running water. In a soup pot or Dutch oven, cook
bacon until crisp. Remove bacon and set aside. Add the leeks to the bacon grease
in the pot. Cook and stir occasionally over medium heat for about 10 minutes.
Increase heat to high and add water, potatoes, salt, and pepper. Bring soup to a
boil then reduce heat and simmer, uncovered, for 15 to 20 minutes. In a small bowl,
whisk together milk with flour. Slowly stir milk mixture into simmering soup and
simmer for 5 minutes. Garnish with crumbled bacon bits. Makes 6 to 8 servings.
Lentil Soup
⁄ pound bacon
1 large onion
6 parsnips, peeled, ends removed,
cut into 1-inch pieces
8 celery ribs with leaves
6 carrots, ends removed
16 ounce bag lentils
2 quarts water
1 bay leaf
1 teaspoon salt
sour cream, optional
In a soup pot or Dutch oven, cook bacon until crisp. Remove and reserve 4 slices
of bacon to be used as garnish. Leave bacon drippings in pot. Using S-blade,
chop onions and parsnips. Add chopped onions and parsnips to bacon drippings
in pot and cook over medium heat until softened, about 7 minutes. Using
slicer/shredder disc, slicing side up, slice celery and carrots. Add the celery,
carrots, lentils, water, bay leaf, and salt to onion mixture. Bring to boil then reduce
heat and simmer, covered, for 40 minutes. At serving time, garnish with sour
cream and crumbled bacon. Makes 8 servings.
NOTE: Lentils do not need to be soaked overnight.
Creamed Potatoes
4 pounds all-purpose white potatoes,
about 15 medium
3 cups half-and-half cream
3 tablespoons finely minced onion
11⁄2 teaspoons salt
1⁄4 teaspoon pepper
4 tablespoons butter, melted
Scrub the potatoes but do not peel. Place in a large pot and cover with water.
Bring to boil then reduce heat and simmer for 45 minutes or until done.
Refrigerate overnight. Using slicer/shredder disc, shredding side up, grate the
potatoes. It is not necessary to peel them. Place grated potatoes, half’n’half,
onion, salt, and pepper in a large bowl and stir to mix. Put butter in a 9x13-inch
baking dish and rotate dish to coat. Spoon in potato mixture. Bake at 375ºF
for 1 hour. Makes 10 servings.
Sweet Potato Pudding
1 to 11⁄4 lb. sweet potatoes, scrubbed
but not peeled, and cut to fit food
chute (3 cups grated)
1⁄2 cup sugar
1⁄4 cup maple syrup
1 cup milk
1 egg
1⁄4 cup butter
1 teaspoon vanilla
Using slicer/shredder disc, shredding side up, grate sweet potatoes. Remove from
work bowl and place in medium mixing bowl. Set aside. Using S-blade, place
sugar, syrup, milk, egg, butter, and vanilla into work bowl. Process until smooth.
Pour over shredded sweet potatoes. Mix thoroughly. Pour into greased 11⁄2 quart
casserole dish. Place casserole dish into a larger pan or dish. Add hot water to
larger pan, so water will be 1 to 2-inches up side of casserole dish. This will
prevent the edges from burning. Bake at 350°F for 11⁄2 hours. Makes 6 servings.
Vegetable Lasagna
8 ounces reduced-fat mozzarella cheese
1 medium onion, peeled, cut into chunks
4 garlic cloves
4-6 ounces fresh mushrooms
1 teaspoon vegetable oil
2 zucchini, approximately 6 inches
each, cut into chunks
2 ounces Parmesan cheese, cut into
1⁄2-inch chunks (about 1⁄3 cup grated)
8-ounce package light cream cheese,
cut into chunks
3⁄4 cup skim milk ricotta cheese
1⁄2 cup light sour cream
1 egg
2 teaspoons dried Italian seasoning
26 ounce can spaghetti sauce
6 lasagna noodles, cooked
Using slicer/shredder disc, shredding side up, shred mozzarella. Place in a small
bowl and set aside. Using S-blade, place onion and garlic cloves into work bowl.
Pulse until coarsely chopped. Add mushrooms to bowl. Continue to pulse until
mushrooms are coarsely chopped. Place chopped vegetables in a large skillet
with oil, over medium heat. Using S-blade, place zucchini in work bowl. Pulse until
coarsely chopped. Add zucchini to skillet. Cook until tender, about 10 minutes;
set aside. Without washing the work bowl, using S-blade, place Parmesan cheese
chunks in bowl and process on High until coarsely chopped. Add the cream
cheese, ricotta cheese, sour cream, egg, and Italian seasonings and process until
creamy, about 30 to 40 seconds. Grease a 9X13 inch baking dish. Layer half each
of noodles, cream cheese mixture, chopped vegetable mixture, and spaghetti
sauce. Repeat layers once. Sprinkle with mozzarella. Bake, covered, at 350ºF for
25 minutes. Uncover and cook an additional 10 minutes. Let stand 10 minutes
before serving. Makes 8 servings.
NOTE: Mozzarella cheese will shred or slice more easily if placed in freezer 30 to
60 minutes before shredding. Always use highest speed to process cheese.
1 pound Mozzarella cheese
1 pound mild Italian sausage
1 pound ground beef
2 cloves garlic
1 medium onion, peeled & cut in eighths
1 rib celery, cut in 2-inch pieces
26 ounce can spaghetti sauce
8 ounce can tomato sauce
2.5 ounces Parmesan cheese, cut in
1⁄2-inch cubes (1⁄2 cup grated)
1 cup parsley sprigs
1 pound small curd cottage cheese
15-ounce container ricotta cheese
2 eggs
12 lasagna noodles, uncooked
Using slicer/shredder disc, with slicing blade up, slice mozzarella and set aside.
Remove casings from sausage. In a large skillet or large, heavy saucepan over
medium high heat, cook and crumble sausage and ground beef. Using S-blade,
with processor running, drop garlic through food chute and mince. Stop
processor. Add onion and celery. Pulse until chopped then add to skillet. Cook
until onion is soft. Place cooked meats and vegetables in large bowl. Add
spaghetti sauce and tomato sauce and stir to mix. Using S-blade, process
Parmesan cheese on High until finely grated, about 20 seconds. Add parsley to
the Parmesan and process until chopped. Add cottage cheese, ricotta, and eggs
and process until blended. In a 10x14-inch baking dish or lasagna pan, layer meat
sauce, noodles, cheese mixture, then mozzarella slices. Repeat layers. (Can be
refrigerated at this time.) Cover tightly with aluminum foil and bake at 350ºF for
45 minutes. Remove foil and bake 15 to 30 minutes more. Let sit 10 minutes
before cutting to serve. Makes 8 to 10 servings.
NOTE: Mozzarella cheese will shred or slice more easily if placed in freezer 30 to
60 minutes before shredding. Always use highest speed to process cheese.
Crispy Catfish Fillets
21⁄2 ounces Parmesan cheese
(1⁄2 cup, grated)
20 buttery crackers, like Ritz
or Townhouse
⁄ cup fresh parsley sprigs
⁄ cup melted butter
4 catfish fillets, about 8 ounces each
Cut cheese into 1⁄2-inch cubes. Using S-blade, place cheese cubes, crackers, and
parsley in work bowl. Process until finely ground. Place cracker mixture in large
shallow bowl. Dip fillets in butter then place in cracker mixture to coat. Lay fillets
on nonstick or aluminum foil-lined baking sheet. Bake at 400ºF for 15-20 minutes.
Makes 4 servings.
Cashew Chicken
2 lbs. boneless skinless chicken breasts
4 cloves garlic
1-inch piece of ginger root, peeled
1 bunch green onions, roots trimmed
2 tablespoons vegetable oil
1 tablespoon flour
3⁄4 cup chicken stock or broth
⁄ cup pineapple juice
3 tablespoons soy sauce
1 teaspoon dry mustard
8-ounce can sliced water chestnuts,
1 cup roasted cashews
Cooked rice
Using S-blade, place chicken in bowl. Pulse until chicken is very coarsely
chopped. Remove chicken and set aside. Do not wash work bowl. Place garlic
and ginger in work bowl and pulse until minced. Add green onions, white part and
2-inches of green top, and pulse until chopped. Heat oil in skillet over medium
high heat. Add the chopped vegetables and chicken to the skillet. Stir and cook
about 7 minutes, or until chicken is done. Stir occasionally. Use a slotted spoon
and remove chicken and vegetables. Sprinkle flour into skillet. Stir and cook until
just beginning to turn brown, about 1 minute. Add chicken broth, pineapple juice,
soy, and mustard. Stirring frequently, bring to a boil and cook until thickened,
about 5 minutes. Return chicken/vegetables to skillet, add cashews and water
chestnuts. Heat through. Serve over rice. Makes 6 servings.
Roasted Sweet Peppers & Sausage
1 red bell pepper, cored and seeded
1 yellow bell pepper, cored and seeded
2 green bell peppers, cored and seeded
2 medium onions, peeled and cut
to fit in food chute
1 teaspoon dried oregano
2 tablespoons olive oil
2 pounds Italian sausage
Using a fork, pierce sausage casings several times. In a skillet over medium high
heat, brown sausages, turning frequently, about 8 minutes. Set aside. Using the
slicer/shredder disc, slicing side up, slice peppers and onion. Place in 2 quart
baking dish. Add oregano and oil; stir to mix. Place sausage on peppers. Bake at
350ºF for 45 minutes. Serve peppers and sausage with noodles or spoon onto
toasted sub rolls. Makes 6 servings.
Good Morning Muffins
4 medium carrots (2 cups grated),
washed, ends removed
1 large apple (1 cup grated), cored
and cut into wedges
3 eggs
1⁄2 cup apple butter
1⁄4 cup vegetable oil
11⁄4 cups sugar
1 tablespoon vanilla
2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
1 cup raisins
Using slicer/shredder disc, shredding side up, shred carrots and apple into work
bowl. Remove from bowl; put into a large mixing bowl. Set aside. Using S-blade,
place eggs, apple butter, oil, sugar, and vanilla into work bowl. Process until
mixed and smooth. Add flour, cinnamon, baking powder, baking soda, salt, and
raisins. Pulse until JUST mixed. Pour batter into mixing bowl with grated carrots/
apple mixture. Spoon into greased or paper lined muffin tin, filling about 3⁄4 full.
Bake at 375ºF for 15 to 20 minutes. Makes 24 muffins.
Cheddar Onion Cornbread
4 ounces cheddar cheese (1 cup grated)
1 small onion, peeled and cut in quarters
1 tablespoon butter
1 egg
⁄ cup milk
8-ounce package corn muffin mix
8-ounce can cream style corn
8-ounce container sour cream
Using slicer/shredder disc, shredding side up, shred cheddar and set aside. Using
S-blade, place onion in work bowl and process until finely chopped. Place
chopped onion and butter in a skillet and cook over medium high heat until onions
are soft. Set aside and cool. Do not wash work bowl. Using S-blade, place egg,
milk, muffin mix, and corn into work bowl. Pulse until JUST mixed. Pour batter
into greased 8-inch square baking pan. Combine onions, cheese, and sour cream.
Place small spoonfuls of sour cream mixture on top of batter. Bake at 425ºF for
30 to 35 minutes. Makes 6-8 servings.
Baked Pineapple Bread Pudding
12 slices of white bread, torn into
strips to fit food chute
20 ounce can pineapple chunks, drained
2 eggs
1 cup half-and-half cream
1 teaspoon vanilla
1 tablespoon melted butter or
11⁄2 cups sugar
3 pineapple slices, drained
Insert S-blade into food processor bowl and, with processor running, drop bread
through food chute to make soft breadcrumbs. Pour into a greased 2-quart
casserole dish. Place pineapple chunks in food processor bowl with S-blade.
Process pineapple for 20 seconds. Add eggs, cream, vanilla, melted butter or
margarine, and sugar. Process until mixed. Pour pineapple mixture over soft
breadcrumbs. Garnish with three pineapple rings overlapping in center. Bake at
350ºF for 1 hour or until golden. Makes 8 servings.
Chocolate Chip Cheesecake
3 8-ounce packages cream cheese,
cut into chunks
1 cup sugar
2 tablespoons flour
4 eggs
1⁄4 cup milk
1 teaspoon vanilla
1⁄2 cup chocolate chips
1 teaspoon butter, softened
22 chocolate chip cookies
3 to 4 tablespoons unsalted butter,
Crust: Use 1 teaspoon butter to grease a 9 to 91⁄2-inch springform pan and set
aside. Using S-blade and with processor running, drop cookies through food
chute and process until an even crumb is formed. Continue processing, adding
melted butter through the food chute until mixed. Pour crumbs into prepared
springform pan and press crumbs evenly on bottom of pan. Bake in 425 degree
oven for 10 minutes. Remove from the oven and cool on rack.
Filling: Using S-blade, add cream cheese, sugar, flour, eggs, milk, and vanilla to
work bowl. Process until smooth. Pour filling over cooled crust and sprinkle with
chocolate chips. Bake 15 minutes at 425°F. Reduce heat to 250°F and continue to
bake (without opening the oven door) for 45 minutes more or until cheesecake is
set. When cooled, cover and refrigerate several hours or overnight.
Makes 16 servings.
Cooking Tip: For a creamy smooth-textured cheesecake, bake it in a water bath.
Tear off a sheet of aluminum foil that extends about 6 inches larger than the
springform pan. Place springform pan in center of foil and form foil up around the
sides. This prevents water from leaking into the pan. Place the springform pan in a
larger pan and fill larger pan with about 11⁄2 inches of hot tap water. Bake as
Marissa’s Apple Crisp
6 large Golden Delicious apples,
peeled and cored and cut to fit in
food chute (6 cups sliced)
1 tablespoon lemon juice
1⁄2 cup sugar
1 tablespoon flour
1 teaspoon cinnamon
1⁄4 teaspoon nutmeg
1⁄2 cup butter, melted
1 cup flour
1 cup sugar
1 teaspoon cinnamon
Using slicer/shredder disc, slicing side up, slice apples. Put apples in a large bowl.
Drizzle lemon juice over apples. Sprinkle apples with sugar, flour, cinnamon, and
nutmeg. Stir to mix, then put apples in ungreased 2 quart baking dish. Using
S-blade, place topping ingredients in work bowl and pulse until mixed. Crumble
topping over apples. Bake at 375ºF for 30 minutes. Serve topped with vanilla ice
cream. Makes 6 servings.
263 Yadkin Road
Southern Pines, NC 28387
Picton, Ontario K0K 2T0
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