Cuisinart SM-35 Precision Master™ 3.5-Quart Stand Mixer Instruction book

INSTRUCTION AND
RECIPE BOOKLET
Precision Master™ 3.5 Qt. Stand Mixer
SM-35 Series
For your safety and continued enjoyment of this product, always read the Instruction Book carefully before using.
IMPORTANT SAFEGUARDS
When using electrical appliances, especially when children are present, basic safety precautions should always be taken, including the following:
1. READ ALL INSTRUCTIONS.
2. Turn the appliance OFF, then unplug from the outlet when not in use, before assembling or
disassembling parts and before cleaning. To unplug, grasp the plug and pull from the outlet. Never pull from the power cord.
3. This appliance is not intended for use by children or by persons with reduced physical,
sensory, or mental capabilities, or lack of experience and knowledge. Close supervision
is necessary when any appliance is used near children. Children should be supervised to
ensure that they do not play with the appliance.
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 accessories or attachments not recommended or sold by Cuisinart may cause
fire, electric shock or injury.
6. Do not use more than one accessory or attachment at a time.
7. Do not exceed the maximum capacities listed in this Instruction Book.
8. Do not use the stand mixer if it is damaged or if the cord is damaged. After having been
damaged, have the stand mixer checked and serviced before resuming use.
9. When using an attachment, make sure that you have read the safety instructions that
come with the particular attachment.
10. Do not use outdoors.
11. Keep stainless steel bowl away from heat sources such as stovetops, ovens or microwaves.
12. T
o protect against the risk of electric shock, do not put the base power unit in water or other
liquids.
13. Remove all accessories and attachments from stand mixer before washing.
14. Do not let cord hang over edge of table or counter.
15. Do not operate any appliance with a damaged cord or plug or after the appliance
malfunctions, or is dropped or damaged in any manner. Return appliance to the nearest
authorized service facility for examination, repair or electrical or mechanical adjustment.
Contact the manufacturer at their customer service telephone number for information on
examination, repair, or adjustment.
16. Do not operate your appliance in an appliance garage or under a wall cabinet. When
storing in an appliance garage, always unplug the unit from the electrical outlet. Not doing
so could create a risk of fire, especially if the appliance touches the walls of the garage or
the door touches the unit as it closes.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
NOTE: The maximum rating is based on the attachment that draws the greatest power. Other
recommended attachments may draw significantly less power.
2
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 uninsulated, dangerous voltage within the product’s
enclosure that may be of sufficient magnitude to constitute a risk of fire or electric
shock to persons.
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.
SPECIAL CORD SET INSTRUCTIONS
A short power-supply cord is provided to reduce the risks resulting from becoming entangled
in or tripping over a longer cord. Longer extension cords are available and may be used if care
is exercised in their use. 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.
GROUNDING INSTRUCTIONS
For your protection, the Cuisinart® Stand Mixer is equipped 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. If a grounding-type outlet is not available, an adapter may be obtained so that a
2-slot wall outlet can be used with a 3-prong plug.
The adapter must be grounded by attaching its grounding lug under the screw of the outlet cover plate.
CAUTION: Before using an 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.
NOTE: Use of an adapter is not permitted in Canada and Europe.
This appliance is for 120 volts only and should not be used with a converter.
IMPORTANT: Always unplug the Cuisinart® Precision Master™ 3.5-Quart Stand Mixer from the outlet
when assembling and disassembling.
CONTENTS
Important Safeguards...........................................................................................................................2
Features and Components.................................................................................................................. 4
Assembly Instructions..........................................................................................................................5
Operation............................................................................................................................................. 5
Cleaning and Maintenance.................................................................................................................. 5
Maximum Capacities............................................................................................................................5
Troubleshooting................................................................................................................................... 5
Tips and Hints..................................................................................................................................... 6
Cookie Baking ............................................................................................................................. 6
Bread Baking ............................................................................................................................... 7
Cake Baking ................................................................................................................................ 7
Egg Whites....................................................................................................................................7
Whipping Cream...........................................................................................................................8
Warranty Information............................................................................................................................9
Suggested Speed Control Guide...................................................................................................... 11
Recipes...............................................................................................................................................12
3
FEATURES AND COMPONENTS
INTRODUCTION
The Cuisinart® Precision Master™ 3.5-Quart Stand Mixer has the capacity, power, and
precision engineering to handle almost any job a recipe calls for. Three accessories allow
you to mix, whip, knead dough and more – and with 12 speeds, the results are always
just right. Cuisinart offers optional attachments: Meat Grinder (MG-50), Spiralizer/Slicer/
Shredder (SPI-50), Pasta Roller & Cutter Set (PRS-50) and Pasta Extruder (PE-50) for
purchase. These connect to the port on the front of the mixer to let you make a variety of
homemade pastas, grind your own meats or spiralize your favorite vegetables.
1. 350 Watt Motor
1.
Plenty of power for heavy mixing
tasks.
3.
2. Tilt-Back Head
Makes it easy to attach accessories
2.
4.
and scrape sides and bottom of bowl.
3. A
ttachment Port
Meat Grinder, Spiralizer, and 2 pasta
maker attachments (sold separately)
connect to the port located behind
the port cover on the front of the
stand mixer head. A locking screw
makes attachments easy to put on,
secure and take off.
6.
4. A
ccessory Port
Chef’s whisk, flat mixing paddle and
7, 8
dough hook connect to this port.
5. 3
.5-Quart (3.3L) Stainless Steel
Bowl with Handle
5.
Handle makes the bowl easy to lift,
hold, scrape and remove.
6. H
ead-Lift Release Lever
Securely locks stand mixer head into
raised, tilt-back position.
Used to return mixer head to mixing
position.
9.
10.
7. O
N/OFF and Speed Control Dial
12 speeds for precision mixing.
8. B
lue Light Ring
Illuminates when mixer is operating.
Turns off in OFF position.
9. Chef’s Whisk
11.
12.
Incorporates air into ingredients/mixtures. Ideal for whipping eggs, egg
whites or heavy cream. Used in recipes for angel food cake, chiffon cake, meringue, some
types of candy, such as marshmallows, and quickly whips potatoes.
4
To Turn Stand Mixer Off
Turn the dial to 0, the OFF position. Mixing
process stops and unit shuts off.
10. F
lat Mixing Paddle
Used for stirring, mixing and beating
ingredients/mixtures. Best accessory for
mixing cookies, cakes and batters, and for
frostings. Also use for making pie crusts,
biscuits and shortcakes, combining
ingredients for meatloaf or meatballs and
shredding cooked chicken.
11. D
ough Hook
Used for the mixing and kneading of yeast
dough for breads, rolls, pizza/focaccia,
pasta dough and yeast-raised coffee cakes.
12. S
plash Guard with Pour Spout
Prevents splattering when mixing and
adding ingredients. Guides ingredients
into the bowl.
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.
Accessories
Mixing paddle and dough hook are top rack
ASSEMBLY INSTRUCTIONS dishwasher safe; can also wash by hand and
dry thoroughly. Chef’s whisk must be washed
1. Raise Mixer Head – Push down the headby hand.
lift release lever and raise the stand mixer
Attachments
head until it locks into place.
Clean as directed in instructions included with
2. Attach Accessory – Place flat mixing
each attachment you purchase.
paddle, chef’s whisk or dough hook into
Splash Guard with Pour Spout
the accessory port. Push up and turn
counterclockwise until it locks. Turn clock- Top rack dishwasher safe; can also wash by
hand and dry thoroughly.
wise to remove.
Maintenance
3. Place Bowl on Base – Turn clockwise to
Any other servicing should be performed by
secure.
an authorized service representative.
4. Lower Mixer Head – Holding the stand
mixer head, push down the head-lift lever MAXIMUM CAPACITIES
again and fully lower the mixer head.
• Yeast doughs (most breads, pizza) – 4½
5. To Attach Splash Guard with Pour
cups white flour (for 2 pounds baked bread)
Spout – After attaching the accessory and
•
Cookie dough – 5 dozen
lowering the stand mixer head, slide the
•
Egg whites – 8 large egg whites
splash guard onto the bowl. The splash
guard ring can rotate in any direction to
• Heavy cream – 2 cups heavy cream (yield
make it easier to add ingredients.
about 4 cups whipped cream)
OPERATION
TROUBLESHOOTING
Position the Stand Mixer
The logo plate that covers the attachment port
should face you.
To Turn Stand Mixer On
Turn control dial to desired speed – 1 through
12 (see Speed Control Guide on page 11).
If the stand mixer shuts off and the light is
flashing, the unit may have overheated. Your
stand mixer has an overload protection
device; it will shut down to protect the motor.
Solution: In the unlikely event that this
happens:
5
the white prevents the white from whipping
properly.
•S
craping the entire bowl – sides, bottom and
paddle over the course of mixing and adding
new ingredients – ensures even incorporation of ingredients and overall best results.
The more you scrape the bowl, the better.
•F
or whipping egg whites, both the mixing
bowl and chef’s whisk must be spotlessly
TIPS AND HINTS
clean and dry. Any trace of fat/oil will prevent
• Before preheating your oven, adjust racks
the egg whites from whipping properly.
to accommodate your baking task. Most
•T
o check the freshness of eggs, place them
recipes use the middle rack; pies often bake
in a bowl of warm water – if they float, they
best in the lower third of the oven.
are not fresh. This is most important when
• Carefully follow each mixing step in a recipe.
using for whipping egg whites. The fresher
Take care not to over- or under-mix.
the eggs, the more stable the foam.
• Do not crowd the oven, and avoid opening
•T
o melt chocolate for a recipe, put chopped
the oven door during baking – use the oven
chocolate in a double boiler insert or larger
light to help you watch. With certain recipes,
bowl over a pan of barely simmering water.
particularly when baking more than one tray
The water should not boil, nor should it
of cookies at a time, rotate halfway through
touch the bottom of the double boiler insert
baking.
or bowl. If it does, this could cause the
chocolate to “seize” and you will not be able
• Proper measurements are very important
to use it in your recipe.
when baking. To measure flour correctly, stir
the flour first, then spoon into the measur•A
lways test yeast for freshness before using cup. Level off the top with the blunt side
ing it in a recipe. Sprinkle a little over warm
of a knife blade or the handle of a spoon.
(105°F–110°F) water and add a pinch of
Do not press or compact flour. It is also
sugar from the recipe. If it does not become
very important not to measure directly from
foamy/bubbly in 5 to 10 minutes, the yeast
the bag – while the flour is pre-sifted, it has
may be “dead.” Start over with fresh yeast
been pressed/compacted to fit into the bag.
from a new package.
Baked goods made from unstirred flour are
COOKIE BAKING
likely to be heavy and dry because too much
•U
se an ice cream scoop to measure out
flour is used.
cookie dough – this keeps the cookies
• For most baking recipes, refrigerated items
evenly shaped and uniform in size. We reclike butter, milk and eggs incorporate better
ommend ice cream scoops in several sizes
when they are at room temperature.
– #40, #50 and #60, as well as a larger one
• Remove butter from the refrigerator and cut
(about 1⁄3 to ½ cup) for jumbo cookies. Ice
into ½-inch pieces to help it come to room
cream scoops are also good for filling muffin
temperature faster while you measure out
tins. Use a #16 ice cream scoop to make
the remaining ingredients.
muffins.
• To separate eggs for use in any recipe, break • T
o better maintain cookie shapes, put
them one at a time into a small bowl. Gently
scoops of cookie dough onto sheets of
remove the yolks, then transfer the whites to
waxed paper or plastic wrap on a tray and
a spotlessly clean glass or stainless bowl. If
chill before baking. Most cookie dough can
a yolk breaks into a white, use that egg for
be refrigerated for 2 to 3 days prior to baking
another recipe. Just a drop of egg yolk in
– be sure to wrap well.
• Turn off and unplug the unit.
• Reduce the load by removing some of
the ingredients, and allow the mixer to
stand for a few minutes.
• P
lug in and reset the speed. If the stand
mixer does not start when you turn the
speed dial on, allow the unit to stand for
additional time.
6
on top.
• Cookie dough may also be frozen. Shape
into individual cookies, double wrap and
• An instant-read thermometer is helpful to
freeze for up to 3 months. Thaw before
have on hand when making bread. It can
baking.
be used to measure the temperature of the
liquid for proofing yeast, and for taking the
• Line baking sheets with parchment paper for
internal temperature of the baked bread.
easy release and easy cleanup.
• Let cookies rest on sheets for 2 to 3 minutes • Liquid for proofing yeast should be between
105°F and 110°F.
before removing them to a wire rack to cool.
This keeps cookies from wrinkling, crum• Finished bread should have an internal tembling or breaking.
perature of 190°F (enriched breads, those
that normally include eggs, are done at a
• Cookies must cool completely before being
higher temperature, closer to 207°F).
put into storage containers to ensure they
don’t get soggy or misshapen.
CAKE BAKING
BREAD BAKING
• Have all ingredients and mixing bowls at
• One ¼-ounce packet of yeast equals 2¼
room temperature. Room temperature ingreteaspoons yeast.
dients incorporate and blend more easily.
• Using milk in place of water will produce a
• Fill pans immediately after mixing.
softer crust.
• Bake immediately after filling pans.
• After baking, you can soften the crust, if
• Check for doneness at the beginning of the
desired, by rubbing it with unsalted butter
time range given.
soon after removing it from the oven. This
• Cool cakes in pans until cool to the touch,
prevents it from drying out quickly.
and remove from pans to completely cool on
• If a recipe calls for a specific type of flour,
a wire rack after baking.
use the flour recommended. If you do not
• An offset spatula will make spreading
have bread flour, you can substitute unfrosting easier than a knife or regular spatula.
bleached, all-purpose flour, but your bread
may not rise quite as much.
• Do not use “lite” or tub margarines for bread
baking – they have different structures and
they do not work as well in baking.
• Vital wheat 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 wheat
gluten, we recommend that it be used for
best results.
• For 100% whole-wheat bread, use 1½
teaspoons vital wheat gluten per cup of flour.
• 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.
• Using too much liquid, or baking on a humid
day, can cause your bread to fall or wrinkle
EGG WHITES
• Egg whites at room temperature are best for
whipping. Bring to room temperature safely
by placing uncracked 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 cream of tartar per
large egg white – or 1 teaspoon cream of
tartar for 8 egg whites.
• 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
7
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:
• Put the egg whites, 2 tablespoons of
the granulated sugar from your recipe, 2
tablespoons water, and a pinch of cream
of tartar into the Cuisinart® mixing bowl
and stir until smooth.
• Put over a pan of simmering water and
stir constantly with a spotlessly clean
rubber spatula until the mixture registers
160°F on an instant-read thermometer
– start checking the temperature after
about a minute of stirring.
• When the egg white mixture registers
160°F, dry off the bottom of the bowl and
place it on the Cuisinart® stand mixer.
Insert the chef’s whisk. Continue as
directed in your recipe.
do in drier, cooler 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 on Speed 1 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 deflate in a meringue
topping.
• Timing when adding sugar to egg whites is
important. Add sugar slowly and gradually
to the whipped egg whites once they start
to achieve soft peaks. Always add sugar in
a slow, steady stream along the side of bowl
while egg whites are being whipped – do not
add sugar directly to the center of the bowl
on top of beaten egg whites; doing this may
cause them to deflate.
• 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 medium to stiff peaks. This is used for
recipes such as meringues – the peaks will
hold their shape, mostly drooping a bit at the
tips. These perfectly hold their shape and
are used for decorating. 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.
• 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.
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.
Creams that are not ultra-pasteurized are best
for whipping.
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.
• Whip cream on low speeds until small
bubbles form – this will take about 30 seconds. Gradually increase to Speed 12 and
continue beating until desired doneness,
being careful not to over-whip. It takes just
seconds for cream to go from smooth and
creamy whipped cream to whipped cream
with grainy bits of butter forming.
• If you are making a sweetened, flavored
whipped cream, begin to slowly add the
sugar and flavorings as the cream becomes
SANITIZING EGG WHITES
Take care when adding raw egg whites to
recipes that are not cooked or baked as there
8
LIMITED THREE-YEAR
WARRANTY
soft and billowy in appearance.
• Confectioners’ sugar should be sifted before
adding to whipping cream.
• 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.
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
powdered 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 of cream, use ½ teaspoon gelatin
soaked in 1 tablespoon water.
• For 2 cups of cream, use 1 teaspoon gelatin
soaked in 2 tablespoons water.
• For 8 cups of cream, use 1 tablespoon + 1
teaspoon gelatin soaked in 8 tablespoons
water.
Follow basic whipping instructions, adding
cooled gelatin mixture to cream all at once
after it has whipped to a slightly thickened
stage.
(U.S. and Canada ONLY)
This warranty is available to consumers only. You are a
consumer if you own a Cuisinart® Precision Master™
3.5-Quart Stand Mixer that was purchased at retail for
personal, family or household use. Except as otherwise
required under applicable law, this warranty is not
available to retailers or other commercial purchasers
or owners. We warrant that your Cuisinart® Precision
Master™ 3.5-Quart Stand Mixer will be free of defects in
materials and workmanship under normal home use for 3
years from the date of original purchase.
We recommend that you visit our website, www.cuisinart.
com for a fast, efficient way to complete your product
registration. However, product registration does not
eliminate the need for the consumer to maintain the
original proof of purchase in order to obtain the warranty
benefits. In the event that you do not have proof of
purchase date, the purchase date for purposes of this
warranty will be the date of manufacture.
CALIFORNIA RESIDENTS ONLY
California law provides that for In-Warranty Service,
California residents have the option of returning a
nonconforming product (A) to the store where it was
purchased or (B) to another retail store that sells Cuisinart
products of the same type. The retail store shall then,
according to its preference, either repair the product,
refer the consumer to an independent repair facility,
replace the product, or refund the purchase price less
the amount directly attributable to the consumer’s prior
usage of the product. If neither of the above two options
results in the appropriate relief to the consumer, the
consumer may then take the product to an independent
repair facility, if service or repair can be economically
accomplished. Cuisinart and not the consumer will be
responsible for the reasonable cost of such service, repair,
replacement, or refund of nonconforming products under
warranty. California residents may also, according to
their preference, return nonconforming products directly
to Cuisinart for repair or, if necessary, replacement by
calling our Consumer Service Center toll-free at 1-800726-0190. Cuisinart will be responsible for the cost of the
repair, replacement, and shipping and handling of such
nonconforming products under warranty.
BEFORE RETURNING YOUR CUISINART
PRODUCT
If your Cuisinart® Precision Master™ 3.5-Quart Stand
Mixer should prove to be defective within the warranty
period, we will repair or, if we think necessary, replace
it. To obtain warranty service, please call our Consumer
Service Center toll-free at 1-800-726-0190 or write to:
Cuisinart, 7475 North Glen Harbor Blvd., Glendale, AZ
9
85307. To facilitate the speed and accuracy of your return,
enclose $10.00 for shipping and handling. (California
residents need only supply a proof of purchase and
should call 1-800-726-0190 for shipping instructions.) Be
sure to include your return address, description of the
product’s defect, product serial number, and any other
information pertinent to the return. Please pay by check
or money order made payable to Cuisinart. NOTE: For
added protection and secure handling of any Cuisinart
product that is being returned, we recommend you use
a traceable, insured delivery service. Cuisinart cannot be
held responsible for in-transit damage or for packages
that are not delivered to us. Lost and/or damaged
products are not covered under warranty.
Your Cuisinart® Precision Master™ 3.5-Quart Stand Mixer
has been manufactured to the strictest specifications and
has been designed for use only in 120 volt outlets and
only with authorized accessories and replacement parts.
This warranty expressly excludes any defects or damages
caused by accessories, replacement parts or repair
service other than those authorized by Cuisinart. This
warranty does not cover any damage caused by accident,
misuse, shipment or other than ordinary household use.
This warranty excludes all incidental or consequential
damages. Some states do not allow the exclusion or
limitation of these damages, so these exclusions may not
apply to you. You may also have other rights, which vary
from state to state.
Important: If the nonconforming product is to be serviced
by someone other than Cuisinart’s Authorized Service
Center, please remind the servicer to call our Consumer
Service Center at 1-800-726-0190 to ensure that the
problem is properly diagnosed, the product is serviced
with the correct parts, and to ensure that the product is
still under warranty.
10
SUGGESTED SPEED CONTROL GUIDE
7
• “Cutting in” butter to flour (for pastry/
pie dough)
• Mashing potatoes/vegetables
• Whipping cream & egg whites (gradually
increasing speed)
2
• Sifting dry ingredients
• Folding in ingredients, such as mix-ins
• Mixing quick breads & some bread
doughs (muffins, etc.)
• Creaming butter & sugar
• Whipping cream & egg whites (gradually
increasing speed)
8
• “Cutting in” butter to flour (for pastry/
pie dough)
• Mashing potatoes/vegetables
• Whipping cream & egg whites (gradually
increasing speed)
3
• Creaming butter & sugar
• Incorporating eggs
• Kneading bread dough
• Whipping cream & egg whites (gradually
increasing speed)
9
• Mashing potatoes/vegetables
• Whipping cream & egg whites (gradually
increasing speed)
4
• Creaming butter & sugar
• Kneading bread dough
• Kneading pasta dough
• “Cutting in” butter to flour (for pastry/
pie dough)
• Whipping cream & egg whites (gradually
increasing speed)
10
• Whip potatoes/vegetables
• Whipping cream & egg whites (gradually
increasing speed)
5
• Creaming butter & sugar
• “Cutting in” butter to flour (for pastry/
pie dough)
• Mashing potatoes/vegetables
• Whipping cream & egg whites (gradually
increasing speed)
11
• Whip potatoes/vegetables
• Whipping cream & egg whites (gradually
increasing speed)
6
• “Cutting in” butter to flour (for pastry/
pie dough)
• Mashing potatoes/vegetables
• Whipping cream & egg whites (gradually
increasing speed)
12
• Whip potatoes/vegetables
• Whipping cream & egg whites
1
• Sifting dry ingredients
• Folding in ingredients, such as mix-ins
• Whipping cream & egg whites (gradually
increasing speed)
11
RECIPES
SAVORIES
Cheddar Breadsticks.................................. 13
Spinach and Feta Soufflé........................... 13
Cauliflower Mash........................................ 14
Mashed Potatoes....................................... 14
Buffalo Chicken Dip.................................... 15
Meatloaf with Mushrooms.......................... 15
DOUGHS
Pasta Dough............................................... 16
Pizza Dough............................................... 16
Gluten-Free Pizza Dough........................... 17
BREAD
Basic White Bread...................................... 17
Molasses Wheat Bread.............................. 18
Buttery Dinner Rolls................................... 18
Challah....................................................... 19
Rustic Italian Bread.................................... 20
COFFEE CAKES, MUFFINS AND
QUICK BREADS
Apple Walnut Muffins................................. 20
Banana Chocolate-Chip Bread.................. 21
Blueberry Buttermilk Crumb Cake............. 21
Cinnamon Sugar Doughnuts...................... 22
Pecan Sticky Buns..................................... 23
PIES
Basic Flaky Pastry Dough for Pies & Tarts. 29
Cookie Crumb Crust.................................. 29
Chocolate Cream Pie................................. 30
Lemon Meringue Pie.................................. 30
CAKES AND CUPCAKES
Chocolate Marble Cheesecake.................. 31
Deep Chocolate Layer Cake...................... 32
Golden Yellow Cake................................... 32
Gluten-Free Golden Cupcakes................... 33
FROSTINGS, ICINGS AND FILLINGS
French Buttercream.................................... 34
Swiss Buttercream..................................... 34
Chocolate Frosting..................................... 34
Cream Cheese Frosting.............................. 35
Dairy-Free Vanilla Frosting......................... 35
Royal Icing.................................................. 35
Chocolate Glaze/Ganache......................... 36
Simple Chocolate Mousse......................... 36
Whipped Cream......................................... 37
COOKIES, BARS AND SWEET TREATS
Black & White Cookies............................... 24
Cherry and Almond Biscotti....................... 25
Chocolate Chunk Cookies......................... 25
Power Cookies........................................... 26
Blondies...................................................... 26
Fudge Brownies......................................... 27
Edible Cookie Dough ................................. 27
Pavlova with Mixed Berries........................ 28
12
Cheddar Breadsticks
Pair with a glass of wine and olives for a perfect
pre-dinner snack.
Makes
¾
½
2¼
3
1½
1
1
/4
1
about 50 breadsticks
cup water (105°F to 110°F)
teaspoon granulated sugar
teaspoons (1 standard packet)
active dry yeast
cups unbleached, all-purpose flour
teaspoons kosher salt
teaspoon paprika
cup extra virgin olive oil
cup shredded Cheddar, about 4 ounces,
divided
Egg wash (1 large egg and 1 tablespoon
water, whisked together)
8. T
wist each strip and place them on a
prepared baking sheet. Press each end
gently to the sheet to keep in place. Place
the breadsticks about 1 inch apart.
9. O
nce the baking sheet is filled, brush the
breadsticks with egg wash and sprinkle with
some of the remaining Cheddar. Repeat with
remaining breadsticks. Bake until golden,
about 15 to 20 minutes.
TIP: T
o ensure even coloring, rotate the baking
sheets halfway through baking.
Nutritional analysis per breadstick:
Calories 29 (61% from fat) • carb. 1g • pro. 1g
fat 2g • sat. fat 1g • chol. 11mg • sod. 39mg
calc. 36mg • fiber 0g
Spinach and Feta Soufflé
1. S
tir together the warm water, sugar and
yeast in the Cuisinart® mixing bowl. Attach
dough hook and let stand until mixture is
foamy and bubbly, about 5 to 10 minutes.
2. W
hile yeast is proofing, combine the flour,
salt and paprika. Once the yeast mixture
proofs, add the flour mixture with the olive
oil and half of the Cheddar.
3. M
ix on Speed 3 until dough comes together
as a ball and cleans the sides of the bowl. If
dough is too dry, add water 1 tablespoon at
a time; conversely, if the dough is too wet or
sticky, add flour 1 tablespoon at a time until
dough ball forms.
4. C
ontinue kneading on Speed 3 for about 5
minutes. Dough should be smooth and
spring back to the touch.
5. T
ransfer the dough ball into a clean bowl,
cover with plastic wrap and let rise in a
warm, draft-free place until doubled in
volume, about one hour.
6. L
ine 3 baking sheets with parchment paper.
Preheat oven to 400°F.
unch down dough and then roll out into a
7. P
rectangle, ¼ inch thick, about 9 x 12 inches,
with the long end running left to right. Cut
the dough with a pizza cutter or sharp knife
into strips, about ¼ inch wide. Finally, make
a cut down the middle, cutting all of the
breadsticks in half.
Looking for a new idea for a fun and festive side
dish? The classic combination of spinach and feta
comes together in this tasty soufflé.
Makes 12 servings
6
tablespoons (¾ stick) unsalted butter, divided
½
cup grated Romano, divided
5
large eggs
1
large egg white
½
cup unbleached, all-purpose flour
1½
cups whole milk
4
ounces feta, crumbled
¼
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
1
/8
teaspoon freshly ground nutmeg
10
ounces (1 standard package) frozen, chopped spinach, thawed, with any
moisture squeezed out
¼
teaspoon grated lemon zest
1. P
reheat oven to 400°F with the rack in the
middle position.
enerously butter a 2-quart (8-cup) soufflé
2. G
dish thoroughly with 1 tablespoon of the
butter. Sprinkle ¼ cup of Romano in the dish
so that bottom and sides are coated. Shake
out any excess. Wipe the rim of the dish
with a paper towel to remove any butter or
cheese; reserve.
3. S
eparate eggs, placing whites (including
extra white) into the Cuisinart® mixing bowl
and the yolks into a separate, large mixing
13
bowl. Break yolks up by stirring with a fork.
Attach the whisk and reserve both.
ut the remaining 5 tablespoons of butter in
4. P
a saucepan over medium-low heat. Once
butter is melted, stir flour into pan. Stir over
heat for about 3 to 4 minutes in order to
cook off any raw flour taste. While
continuously whisking, slowly add the milk.
Once all the milk is added, whisk until a
smooth consistency is achieved; mixture will
be quite thick. Once mixture is smooth, beat
in remaining Romano and feta, ¼ teaspoon
salt, pepper and nutmeg. Stir in the spinach
and lemon zest.
5. S
poon a small amount of the milk mixture
into the yolks while continuously mixing with
a whisk. Continue mixing in the remaining
mixture, one-third at a time.
6. S
tarting on Speed 1, begin to whip the egg
whites. Slowly increase to Speed 12. Whip
only until firm peaks, about 1 minute 30
seconds, once at Speed 12.
1. P
ut the cauliflower and potatoes into large
stockpot. Cover with cold water and place
over high heat until water comes to a boil.
Reduce heat to maintain a healthy simmer
and cook until vegetables are tender, about
25 minutes.
2. O
nce tender, drain all water from the
vegetables and place into the Cuisinart®
mixing bowl. Attach the whisk and mix on
Speed 5 until vegetables are smooth. Scrape
the sides of the bowl as necessary during
the process. Increase the speed between 8
and 10 to completely whip until smooth.
3. O
nce smooth, reduce speed to add the olive
oil, salt and pepper and then slowly turn up
to Speed 12 until light and fluffy. Scrape the
bowl once to make sure all ingredients are
evenly incorporated.
4. T
aste and adjust seasoning accordingly.
Nutritional information per serving (½ cup):
Calories 89 (52% from fat) • carb 9g • pro. 2g • fat 6g
sat. fat 1g • chol. 0mg • sod. 360mg • calc. 23mg
fiber 2g
7. M
ix one-third of the egg whites into the
spinach mixture until evenly combined.
Continue by carefully folding in egg whites in
2 additions with a large rubber spatula. Fold
until just combined.
8. P
our mixture into prepared dish and gently
smooth the top to ensure an even rise. Put
soufflé into preheated oven and reduce
temperature to 375°F.
9. B
ake until golden and just set, about 45 to
50 minutes. Serve immediately.
Nutritional information per serving:
Calories 208 (64% from fat) • carb. 9g • pro. 9g
fat 15g • sat. fat 8g • chol. 167mg • sod. 416mg
calc. 175mg • fiber 1g
Cauliflower Mash
A great alternative to traditional mashed potatoes,
plus this recipe is dairy free!
Makes about 4 cups
1½
pounds cauliflower, cut into florets, about
6 cups
½
pound Yukon gold potatoes, peeled and
cut into 2-inch pieces
3
tablespoons extra virgin olive oil
1¼
teaspoons kosher salt
½
teaspoon freshly ground black pepper
Mashed Potatoes
This basic recipe is perfect to serve as is, or be
creative and add different flavors like fresh herbs or
cheese.
Makes about 4 cups
2
pounds Yukon gold potatoes, peeled and
cut into 2-inch pieces
3
tablespoons unsalted butter
¼
cup crème fraîche
¼
cup whole milk
¾
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
1. P
ut potatoes into a stockpot and cover with
water. Bring to a boil and simmer until
potatoes are tender.
2. O
nce the potatoes are tender, drain the
potatoes completely of any water and then
add to the Cuisinart® mixing bowl. Attach the
whisk and mix on Speed 5. Mix until
potatoes are completely smooth, scraping
down the sides of the bowl when necessary.
3. O
nce potatoes are smooth, add the butter,
crème fraîche, milk, salt and pepper. Mix
again on Speed 8, increasing to Speed 12
14
until potatoes are light and fluffy. Scrape the
bowl once to make sure all ingredients are
evenly incorporated.
Nutritional information per serving (½ cup):
Calories 320 (65% from fat) • carb. 2g • pro. 26g
fat 23g • sat. fat 12g • chol. 137mg • sod. 855mg
calc. 139mg • fiber 0g
4. T
aste and adjust seasoning as desired.
Nutritional Information per serving (½ cup):
Calories 136 (37% from fat) • carb. 19g • pro. 3g • fat 6g
sat. fat 4g • chol. 16mg • sod. 229mg
calc. 33mg • fiber 2g
Meatloaf with Mushrooms
Moist and delicious, this meatloaf is a hit any night of
the week.
Makes 8 to 10 servings
1
tablespoon extra virgin olive oil
For the big game or the next holiday gathering, this 1
small onion, finely chopped
dip is sure to please a hungry crowd. The stand mixer 2
garlic cloves, finely chopped
makes quick work of shredding cooked chicken – use
8
ounces mushrooms, chopped or sliced
this trick for weekly meal prep – shredded chicken
1
teaspoon dried thyme
can be the foundation for countless meals!
1½
cups breadcrumbs
2
Makes about 6 cups
/3
cup whole milk
Nonstick cooking spray
2
large eggs
1
whole roasted chicken, warm, about 3½
¼
cup tomato paste
pounds
2
pounds ground meatloaf mix
1
celery stalk, cut into small dice
(1 pound ground beef round, ½ pound 2
packages (8 ounces each) cream cheese,
ground pork, ½ pound ground veal)
room temperature
¼
cup chopped fresh parsley
1
teaspoon kosher salt
1
teaspoon kosher salt
½
teaspoon freshly ground black pepper
½
teaspoon freshly ground black pepper
6 to 8 tablespoons hot sauce*
1½
cups crumbled blue cheese (about 6 1. P
reheat oven to 375°F. Lightly coat a
ounces)
9 x 5 x 3-inch loaf pan with cooking spray.*
Buffalo Chicken Dip
1. P
reheat oven to 375°F. Coat the inside of a
1½-quart baking dish with cooking spray.
emove all meat from the roasted chicken
2. R
and put into the Cuisinart® mixing bowl.
Attach the flat mixing paddle and mix on
Speed 2 to shred the chicken, about 30
seconds. Once shredded, add the diced
celery and then the cream cheese with the
salt, pepper and hot sauce. Continue to mix
until ingredients are well combined.
3. T
ransfer the dip to the prepared baking dish
and top with the crumbled blue cheese.
Bake for about 45 minutes, until hot and
bubbling.
4. S
erve with veggies, bread or tortilla chips.
*We developed this recipe to be on the milder
side, so either adjust the hot sauce accordingly
or serve with some hot sauce on the side for
those who like it extra spicy.
2. P
ut olive oil into a large skillet and place over
medium heat. When hot, add onion, garlic,
mushrooms and thyme. Cook until mushrooms and onions are softened (onions will
become translucent), about 10 to 15 minutes. Remove from heat and let cool.
3. P
ut the breadcrumbs, milk, eggs and tomato
paste into the Cuisinart® mixing bowl. Insert
flat mixing paddle. Mix on Speed 1 for 30
seconds. Add cooled mushroom/onion mixture, mix until combined, 15 to 20 seconds.
Add ground meat, parsley, salt and pepper.
Mix on Speed 2 until well combined, about
45 seconds.
4. T
ransfer mixture to prepared loaf pan, round
the top slightly. Bake in preheated oven for
about 1 hour and 15 minutes; internal
temperature should be 160°F when tested
with an instant-read thermometer. Let
meatloaf rest 10 minutes before removing
from pan or slicing.
* May also be formed into a 9 x 5-inch oval loaf
and baked free-form on a baking sheet.
15
Pizza Dough
Nutritional information per serving based on 10 servings:
Calories 273 (40% from fat) • carb. 16g • pro. 25g
fat 12g • sat. fat 7g • chol. 103mg • sod. 450mg
calc. 55mg • fiber 2g
This dough can be used for more than just the
obvious, although who doesn’t love homemade
pizza? Visit our website, www.Cuisinart.com, for a
variety of pizza, calzone and stuffed bread recipes.
Pasta Dough
The combination of “00” and semolina flours gives
this dough the perfect bite when cooked, compared
to traditional pasta dough made with just “00” flour.
Makes
2
2
1¼
2
/3
about 12 ounces of dough
large eggs
tablespoons, plus 1 teaspoon water
cups “00” flour
cup semolina flour
Makes
1
1½
2¼
3
1½
1
1½ pounds of dough, two 12-inch crusts
cup warm water (105°F to 110°F)
teaspoons granulated sugar
teaspoons (1 standard packet) active dry
yeast
cups unbleached, all-purpose flour,
plus additional for dusting and rolling
teaspoons kosher salt
tablespoon extra virgin olive oil,
plus more for coating the dough
1. P
ut all ingredients, in the order listed, into
the Cuisinart® mixing bowl. Attach the dough
hook and mix on Speed 5 to combine, about 1. S
tir together the warm water, sugar and
1 minute.
yeast in the Cuisinart® mixing bowl. Attach
the dough hook and let stand until the
2. M
ix until dough mostly comes together and
mixture is foamy and bubbly, about 5 to 10
then continue mixing to knead, about 5
minutes.
minutes, and check the texture. If too dry,
add water one teaspoon at a time to desired 2. W
hile the yeast is proofing, combine the
consistency; alternatively, if the dough is too
bread flour and salt in a separate mixing
wet, add “00” flour one teaspoon at a time.
bowl.
3. T
ransfer dough to a lightly floured surface
and, by hand, knead all dough together into
a ball until it’s smooth and springs back to
the touch, about 2 minutes.
4W
rap in plastic wrap and let rest at room
temperature, at least 20 minutes, before
using. Pasta dough can be made and stored
in the refrigerator for up to 2 days.
5. F
or best results, use the Cuisinart® Pasta
Roller and Cutter to make the perfect
lasagna sheets, pappardelle, linguine or
spaghetti.
Nutritional information per serving (2 ounces):
Calories 189 (10% from fat) • carb. 36g • pro. 7g
fat 2g • sat. fat 1g • chol. 62mg • sod. 25mg
calc. 14mg • fiber 1g
3. O
nce the yeast is foamy, add the flour
mixture and olive oil to the bowl and turn the
mixer on to Speed 2 until dough comes
together as a ball and cleans the side of the
bowl.
4. O
nce dough ball forms, continue to knead
on Speed 2 for about 4 minutes. Dough
should be smooth and spring back to the
touch. If sticky, add 1 tablespoon of flour at
a time until smooth. Alternatively, if the
dough seems too dry, add 1 tablespoon of
water at a time.
5. C
over bowl with plastic wrap and let rise in a
warm, draft-free place until doubled in
volume, about 1 hour.
6. P
lace dough on a lightly floured surface and
form into desired crust size(s) or as directed
by recipe.
Nutritional analysis per serving
(2 ounces, based on 12 servings for two, 12-inch crusts):
Calories 114 (9% from fat) • carb. 23g • pro. 3g
fat 1g • sat. fat 0g • chol. 0mg • sod. 286mg
calc. 1mg • fiber 1g
16
Gluten-Free Pizza Dough
fiber supplements). Do not use “whole psyllium
husk” or the texture of the dough will be quite
different.
Finally! Pizza that folks with gluten allergies or
sensitivities can cheer about.
Makes 1 pound of dough (enough for a 12-inch
round pizza or two personal, 6-inch pizzas)
1¾
cups water, room temperature
¼
cup extra virgin olive oil
2
teaspoons granulated sugar
1
cup brown rice flour
1
cup white rice flour
½
cup arrowroot starch
¼
cup tapioca flour
1
/3
cup quinoa flour
3
tablespoons psyllium husk powder*
2½
teaspoons baking powder
1
teaspoon kosher salt
2
teaspoons active dry yeast
Olive oil, for brushing dough
Desired pizza toppings
Nutritional information per serving (2.5-ounce slice):
Calories 194 (30% from fat) • carb. 31g • pro. 3g
fat 7g • sat. fat 1g • chol. 0mg • sod. 484mg
calc. 21mg • fiber 3g
Basic White Bread
A basic white bread, great for sandwiches.
Makes
1¾
1
2¼
4¼
¼
1½
4
1. P
reheat oven to 400°F with one rack in the
lower third and one in the upper third
positions.
one loaf, about 2 pounds
cups warm (105°F to 110°F) water
tablespoon honey
teaspoons (1 standard packet) active dry
yeast
cups bread flour (or unbleached,
all-purpose flour), divided
cup nonfat, dry powdered milk
teaspoons kosher salt
tablespoons (½ stick) unsalted butter, cut
into ½-inch pieces and at room
temperature
Nonstick cooking spray
2. P
ut all ingredients, in the order listed, into
1. S
tir together the warm water, honey and
the Cuisinart® mixing bowl. Attach the flat
yeast in the Cuisinart® mixing bowl. Attach
mixing paddle and mix on Speed 1 to
the dough hook. Let stand 5 to 10 minutes,
combine so that a dough ball is formed.
until the mixture is foamy and bubbly.
Dough should be smooth. If sticky, add 1
2. W
hile the yeast is proofing, combine 4 cups
tablespoon of rice flour at a time until
of
flour, powdered milk and salt in a
smooth. Alternatively, if the dough seems too
separate mixing bowl.
dry, add 1 tablespoon of water at a time.
nce the yeast is foamy, add the flour
3. O
3. P
lace dough ball in a clean bowl and cover
mixture
and the butter and turn the mixer on
with plastic wrap; let rest for about 1 hour.
to Speed 2. Mix until dough comes together
hen ready to roll, dust a large surface with
4. W
as a ball and cleans the side of the bowl.
rice flour. Either use the full amount for one
4. O
nce dough ball is formed, continue to
pizza, or divide the dough into 2 equal
knead on Speed 2 for about 4 to 5 minutes.
pieces. Roll dough out into about a 12-inch
Dough should be smooth. If sticky, add 1
circle or two, 6-inch circles. Brush the outer
tablespoon of flour at a time until smooth.
edge of the dough with olive oil. Put into
Alternatively, if the dough seems too dry, add
preheated oven, in the lower position. Bake
1 tablespoon of water at a time.
for 10 minutes, or until the dough is just
starting to get firm, but shows little to no
5. S
hape the dough into a ball, place it into a
color. Remove dough and then top as
clean mixing bowl and cover with plastic
desired. Put back into the oven, this time in
wrap. Let rise in a warm, draft-free place for
the upper position. Bake until edges are
about an hour, until doubled in size.
browned and toppings are hot, an additional
6. L
ightly coat a loaf pan with cooking spray.
10 to 15 minutes.
Punch the dough down, shape into a loaf
* Psyllium husk powder can be found in the
and place into prepared pan. Cover and let
baking aisle of specialty grocery stores, or in
rise until nearly doubled.
the nutrition section of grocery stores (near
17
7. W
hile loaf is rising, preheat oven to 375°F.
When loaf has doubled, bake for about 35
to 40 minutes, until the bread is browned
and sounds hollow when tapped. Remove
from loaf pan and cool on a wire rack.
Nutritional information per 1-ounce slice:
Calories 64 (15% from fat) • carb. 12g • pro. 1g
fat 1g • sat. fat 1g • chol 3mg • sod. 116mg • calc. 7mg
fiber 1g
TIP: Bread slices best when allowed to cool
completely. If a softer crust is desired, brush
the top with melted butter.
Molasses Wheat Bread
The molasses adds just a hint of sweetness in this
tasty wheat bread.
Makes one loaf, about 1½ pounds
1
1
2¼
2½
1½
¼
1½
4
cup warm (105°F to 115°F) water
tablespoon molasses
teaspoons (1 standard packet) active
dry yeast
cups whole-wheat flour
cups bread or unbleached, all-purpose
flour, divided
cup nonfat, dry powdered milk
teaspoons kosher salt
tablespoons unsalted butter, cut into
½-inch pieces and at room temperature
Unsalted butter or nonstick cooking spray for loaf pan
1. P
lace water, molasses, and yeast in
Cuisinart® mixing bowl. Attach the dough
hook and let stand until mixture is foamy
and bubbly, about 5 to 10 minutes.
2. W
hile the yeast is proofing, combine wholewheat flour and 1 cup of the bread or
all-purpose flour together with the dry milk,
salt and butter. Once the yeast mixture
proofs, add the flour mixture and butter to
the bowl.
ransfer the dough to a clean bowl, cover
5. T
with plastic wrap and let rise in a warm,
draft-free place until volume is doubled.
6. L
ightly coat a 9 x 5-inch loaf pan with
unsalted butter or cooking spray. Punch
dough to deflate. Shape into a loaf and
place into prepared pan. Cover and let rise
until nearly doubled.
7. A
bout 15 minutes before baking, preheat
oven to 375°F. Place loaf in preheated oven
and bake for 35 to 40 minutes, until bread is
browned and sounds hollow when tapped.
8. R
emove from loaf pan 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.
Nutritional information based on 2-ounce serving:
Calories 204 (21% from fat) • carb. 34g • pro. 6g
fat 5g • sat. fat 3g • chol 13mg • sod. 278mg • calc. 29mg
fiber 4g
Buttery Dinner Rolls
The classic dinner roll we all remember from Sunday
or holiday dinners.
Makes 16 dinner rolls
¾
cup, plus 1 tablespoon whole milk, divided
9
tablespoons unsalted butter, divided
1
teaspoon kosher salt
4
tablespoons granulated sugar, divided
¼
cup warm water (105°F to 110°F)
2¼
teaspoons (1 standard packet) active dry
yeast
1
large egg
4
cups bread flour (or unbleached,
all-purpose flour), plus additional for dusting and rolling
1. S
cald ¾ cup of milk (heat until just bubbling
around edges – may be done in microwave).
Stir in 8 tablespoons (1 stick) unsalted
butter, salt and 3 tablespoons of sugar. Let
cool until just warm (105°F to 110°F).
3. S
tart mixing on Speed 2, gradually
increasing to Speed 3 in order to pick up all
of the ingredients. Should the mixture require
2. S
tir together the warm water, remaining
more flour, add the reserved ½ cup, 1
tablespoon of sugar and yeast in the
tablespoon at a time.
Cuisinart® mixing bowl. Attach the dough
4. O
nce a dough ball forms, continue kneading
hook and let stand until the mixture is foamy
for about 5 to 6 minutes.
and bubbly, about 5 to 10 minutes.
18
3. W
hile the yeast is proofing, measure out the
flour in a separate mixing bowl.
nce the yeast is foamy and the milk
4. O
mixture is at the appropriate temperature,
add the milk mixture, egg and flour and turn
the mixer on to Speed 2. Mix until dough
comes together as a ball and cleans the side
of the bowl.
5. O
nce dough ball forms, continue to knead
on Speed 2 for about 4 to 5 minutes. Dough
should be smooth. If sticky, add 1
tablespoon of flour at a time until smooth.
Alternatively, if the dough seems too dry,
add 1 tablespoon of water at a time.
6. C
over bowl and let rise in a warm, draft-free
place until doubled in volume, about 1 hour.
reheat oven to 375°F. Lightly butter a
7. P
9-inch round baking pan. Divide the dough
into 16 equal pieces (about 2¼ ounces
each). Roll into balls and arrange in the
prepared pan. Cover with plastic wrap and
let rise until about doubled, about 30 to 45
minutes.
8. C
ombine remaining tablespoon of milk and
butter and heat until butter is melted. Just
before baking, gently brush rolls with melted
butter and milk. Bake until golden brown,
about 25 to 30 minutes (internal temperature
of rolls will be 200°F when tested with an
instant-read thermometer).
9. R
emove from oven and cool on wire rack
until cool to the touch; remove from pan and
allow to cool completely.
Nutritional analysis per roll:
Calories 183 (35% from fat) • carb. 26g • pro. 4g • fat 7g
sat. fat 5g • chol. 34mg • sod. 153mg • calc. 13mg
fiber 1g
Challah
Our challah makes the best French toast – that is, if
you have any left over of course!
1½
1
/3
1
all-purpose flour)
teaspoons kosher salt
cup (5 tablespoons + 1 teaspoon) unsalted butter, room temperature
large egg
Egg wash (1 large egg and 1 tablespoon
water, whisked together)
1. S
tir together the warm water, yeast and 2
teaspoons sugar in the Cuisinart® mixing
bowl. Attach the dough hook and let stand
until foamy, about 5 minutes.
2. O
nce the yeast has proofed, add the cold
water, flour, remaining sugar, salt, softened
butter and egg to the bowl. Begin to mix on
Speed 2 to incorporate ingredients. Once a
dough ball is formed, continue to mix on
Speed 2 to knead the dough until smooth,
about 5 minutes. Dough should be soft and
spring back to the touch.
3. C
over the mixing bowl and let the dough rise
in a warm, draft-free place until volume is
doubled, about 1 to 1½ hours. Line a sheet
tray with parchment paper.
4. T
ransfer dough to a lightly floured surface
and punch down. Divide dough into 3 equal
pieces. Use your hands to roll each piece
into a cylinder, about 1½ x 14 inches. Place
the cylinders side by side on the prepared
tray. Loosely braid the three pieces from one
end. Gently pull and taper each end to a
point, then pinch and tuck under loaf. Cover
with plastic wrap lightly coated with cooking
spray and let rise until doubled in size, about
45 minutes.
Preheat oven to 375°F with the rack
positioned in the lower third of the oven.
hen ready to bake, brush the loaf with the
5. W
egg wash. Bake for 20 minutes, lower the
temperature to 350°F and bake until loaf is
browned and sounds hollow when tapped,
about an additional 10 minutes. Remove
from oven and cool on wire rack.
Makes one loaf
¼
cup warm water (105°F to 110°F)
2¼
teaspoons (1 standard packet) active dry
yeast
3
tablespoons granulated sugar, divided
½
cup cold water
3¼
cups bread flour (or unbleached,
Nutritional information per serving (2-ounce slice):
Calories 119 (61% from fat) • carb. 18g • pro. 3g • fat 4g
sat. fat 2g • chol. 30mg • sod. 202mg • calc. 4mg
fiber 0g
19
Rustic Italian Bread
has an internal temperature of 200°F.
Remove bread from oven and cool
completely on a wire rack before slicing.
This airy and crusty loaf proves that making artisanstyle bread at home can be so simple.
Makes
1
¾
1¾
3
/3
1½
2
1
1 round loaf
cup warm water (105°F to 110°F)
teaspoon granulated sugar
teaspoons active dry yeast
cups bread flour (or unbleached,
all-purpose flour)
cup wheat bran
teaspoons kosher salt
tablespoons extra virgin olive oil
Egg wash (1 large egg and 1 tablespoon
water, whisked together)
1. S
tir together the warm water, sugar and
yeast in the Cuisinart® mixing bowl. Attach
the dough hook. Let stand 5 to 10 minutes
until the mixture is foamy and bubbly.
2. W
hile the yeast is proofing, combine the
flour, wheat bran and salt in a separate
mixing bowl.
3. O
nce the yeast is foamy, add the flour
mixture and the olive oil and turn the mixer
on to Speed 2, until dough comes together
as a ball and cleans the side of the bowl.
4. O
nce dough ball is formed, continue to
knead on Speed 2 for about 4 to 5 minutes.
Dough should be smooth. If sticky, add 1
tablespoon of flour at a time until smooth.
Alternatively, if the dough seems too dry,
add 1 tablespoon of water at a time.
5. S
hape the dough into a ball in the mixing
bowl and cover with plastic wrap. Let rise in
a warm, draft-free place for about an hour,
until doubled in size. Punch the dough
down, reshape again into a ball, and cover
with plastic wrap to rise until doubled in size
again.
6. G
ently punch down the dough and shape
into a tight, large round. Put the round on a
baking sheet lined with parchment paper
and loosely cover with plastic wrap. Allow
to rise one last time, about 30 minutes.
7. W
hile bread is proofing, preheat oven to
400°F. When ready to bake, cut an “X” into
the top of the loaf with a serrated knife,
brush with egg wash and bake for about 30
minutes, until bread is nicely browned and
Nutritional information per serving (2-ounce slice):
Calories 95 (15% from fat) • carb. 17g • pro. 3g
fat 2g • sat. fat 0g • chol. 12mg • sod. 219 mg • calc. 2mg
fiber 1g
Apple Walnut Muffins
The diced apple in these muffins offers a pleasant,
unexpected sweetness.
Makes 12 muffins
Nonstick cooking spray
1
cup unbleached, all-purpose flour
½
cup whole-wheat flour
1½
teaspoons baking powder
½
teaspoon baking soda
¾
teaspoon ground cinnamon
¼
teaspoon kosher salt
6
tablespoons (¾ stick) unsalted butter,
cut into 1-inch pieces and at room
temperature
¼
cup, plus 2 tablespoons packed light brown sugar
1
large egg
½
cup buttermilk
½
teaspoon pure vanilla extract
1
Granny Smith apple, peeled, cored and diced
¼
cup roughly chopped walnuts, toasted
1. P
reheat oven to 375°F. Generously spray a
12-cup muffin pan with nonstick cooking
spray. Reserve.
2. S
tir together the flours, baking powder,
baking soda, cinnamon and salt in a small
bowl. Reserve.
3. P
ut butter and sugar into the Cuisinart®
mixing bowl. Insert the flat mixing paddle
and mix on Speed 5 to cream until light and
fluffy, about 2 minutes. Scrape down the
entire bowl if necessary.
4. R
educe to Speed 3 and add the egg. Mix
until fully incorporated. Scrape down the
entire bowl.
5. R
educe to Speed 2 and add the reserved
flour mixture. Mix until combined. Scrape the
bowl. Add buttermilk and vanilla extract. Mix
until combined, about 1 minute.
20
and then the bananas and continue to mix
until bananas are well combined, about 1
minute. Scrape the bowl.
6. R
educe to Speed 1 and add in the diced
apples and walnuts and mix to fold.
coop batter evenly into prepared muffin
7. S
pan. Bake until deep golden in color and a
cake tester comes out completely clean,
about 16 to 18 minutes.
8. R
emove from oven and cool on wire rack
until very cool, about 15 minutes; remove
from pan and allow to cool completely.
Nutritional analysis per muffin:
Calories 145 (40% from fat) • carb. 19g • pro. 3g
fat 7g • sat. fat 4g • chol. 31mg • sod. 116mg
calc. 31mg • fiber 1g
5. A
dd flour mixture and mix until just
combined. Scrape the bowl well, add
chocolate chips and mix to fold. Transfer the
batter to the prepared loaf pan.
6. B
ake until deep golden brown and a cake
tester comes out clean, about 40 minutes.
Remove from oven and cool on wire rack
until cool to the touch; remove from pan and
allow to cool completely.
Nutritional analysis per serving (based on 12 servings):
Calories 210 (38% from fat) • carb. 31g • pro. 3g
fat 9g • sat. fat 6g • chol. 51mg • sod. 190mg
calc. 9mg • fiber 1g
Banana Chocolate-Chip
Bread
Blueberry Buttermilk
Crumb Cake
The secret to soft banana bread is a light mixing
hand. Although the Cuisinart® Stand Mixer is tough
enough for your heaviest breads, the lower speeds
ensure delicate mixing and folding.
Makes
11/3
1
¾
¼
6
2
/3
2
½
2
½
one 9-inch loaf
cups unbleached, all-purpose flour
teaspoon baking soda
teaspoon baking powder
teaspoon kosher salt
tablespoons (¾ stick) butter, cut into 1-inch pieces, plus more for buttering pan
cup granulated sugar
large eggs
teaspoon pure vanilla extract
medium ripe bananas, cut into 1-inch pieces
cup mini chocolate chips
1. P
reheat oven to 350°F. Generously butter a
9-inch loaf pan.
ombine the flour, baking soda, baking
2. C
powder and salt in a medium bowl. Reserve.
ut butter and sugar into the Cuisinart®
3. P
mixing bowl. Attach the flat mixing paddle
and mix on Speed 4 until creamy, about 2
minutes, stopping to scrape down the sides
of the bowl as necessary.
4. R
educe to Speed 3. Add eggs, one at a
time, and mix until each is incorporated.
Scrape the entire bowl. Add vanilla extract
This coffee cake is guaranteed to receive rave
reviews.
Makes one cake, 12 servings
Nonstick cooking spray
Crumb Topping:
¾
cup unbleached, all-purpose flour
½
cup packed light brown sugar
8
tablespoons (1 stick) unsalted butter, cut
into 1-inch pieces and at room
temperature
1½
teaspoons ground cinnamon
½
teaspoon pure vanilla extract
Pinch kosher salt
Buttermilk Cake:
11/3
cups unbleached, all-purpose flour
½
teaspoon baking soda
¼
teaspoon cream of tartar
¼
teaspoon kosher salt
1
/3
cup (5 tablespoons + 1 teaspoon) unsalted butter, cut into 1-inch pieces and softened to room temperature
2
/3
cup granulated sugar
1
large egg, at room temperature
½
teaspoon pure vanilla extract
1
/3
cup buttermilk
1
cup fresh blueberries
21
Cinnamon Sugar
Doughnuts
1. P
reheat oven to 350°F. Lightly coat a 9-inch
square baking pan with cooking spray;
reserve.
2. P
repare the Crumb Topping: Put all of the
crumb topping ingredients in the Cuisinart®
mixing bowl. Attach the flat mixing paddle
and mix on Speed 2 to break up, scrape if
necessary and then increase to Speed 4,
until the mixture resembles large crumbs.
Remove and reserve in refrigerator until
ready to use.
3. T
o prepare the Buttermilk Cake: Put the flour,
baking soda, cream of tartar and salt in a
medium bowl and stir to combine; reserve.
4. P
ut the butter and granulated sugar in the
Cuisinart® mixing bowl. Attach the flat mixing
paddle and mix on Speed 3 until
incorporated. Scrape the entire bowl,
increase to Speed 5 and mix until light and
fluffy, about 1 minute.
5. S
crape the bowl well and reduce speed to 3.
Add the egg and the vanilla extract and mix
until fully incorporated and batter is smooth.
Scrape the entire bowl.
6. A
dd half the reserved dry mixture and half
the buttermilk. Mix on Speed 2 until just
blended. Scrape the entire bowl. Add
remaining dry ingredients and buttermilk.
Continue mixing on Speed 2 until smooth
and blended.
7. P
our batter into prepared pan and 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.
8. B
ake in preheated oven until crumbs are
evenly golden brown and tester is clean
when inserted in center of pan, about 30 to
35 minutes. Remove from oven and cool on
a wire rack before cutting.
Nutritional analysis per serving (based on 12 servings):
Calories 271 (42% from fat) • carb. 37g • pro. 3g
fat 13g • sat. fat 9g • chol. 52mg • sod. 77mg
calc. 10mg • fiber 1g
We cannot resist warm doughnuts tossed in
cinnamon sugar, but you can mix it up a bit by
coating some in powdered sugar or dipping a few in
melted chocolate.
Makes
1
½
2¼
10 doughnuts and 10 doughnut holes
cup whole milk, warm (100°F to 110°F)
cup granulated sugar, divided
teaspoons (1 standard packet) active dry
yeast*
4
cups unbleached, all-purpose flour, plus
more for as needed and for rolling
¾
teaspoon kosher salt
Pinch ground nutmeg
6
tablespoons unsalted butter, cubed and
at room temperature
2
large eggs, room temperature
1
teaspoon pure vanilla extract
Vegetable oil, for mixing bowl and frying
Cinnamon sugar, for coating (½ cup granulated sugar and 1 tablespoon ground cinnamon)
* You may substitute rapid rise yeast. If using,
add the rapid rise yeast to the dry ingredients
in the bowl; you do not need to proof with the
milk.
1. In a large, liquid measuring cup, combine
the milk, 2 tablespoons of the granulated
sugar and the yeast. Let sit until foamy,
about 5 minutes.
2. P
ut the flour, salt and nutmeg into the bowl
of the Cuisinart® Stand Mixer. Attach the
dough hook and mix on Speed 2 to
combine. Add the proofed yeast mixture and
butter. Mix on Speed 3 to combine and then
increase to Speed 4 to knead. While mixing,
add the eggs, one at a time, until combined.
Scrape down bowl as necessary.
3. A
llow to knead on Speed 4 until dough is
smooth, soft and bounces back to the
touch. It should not stick to the sides of the
bowl while kneading – if it does, add
additional flour, 1 tablespoon at a time, until
it releases. Finished dough should be slightly
sticky and will stick to the dough hook.
4. T
ransfer dough to a lightly oiled mixing bowl.
Cover with plastic wrap and allow to rise
until doubled in size, about 1 hour.
22
5. O
nce dough has risen, line a baking pan
with parchment paper; reserve.
ightly dust a clean work surface with flour.
6. L
Roll dough into a circle that is about ¼ inch
in height. Use a 3-inch round cutter to cut
doughnuts and use a 1-inch cutter to cut the
centers. Transfer cut doughnuts and holes to
the prepared baking pan. Cover loosely with
plastic wrap and allow to rise for 30 minutes.
Dough should be about doubled in size.
7. W
hile doughnuts are rising, heat oil for
frying. Fill a heavy-bottomed casserole or
saucepan 2 inches high with vegetable oil.
Heat over medium-high heat to 375°F.
8. P
ut desired sugar in a shallow mixing bowl
for tossing finished doughnuts; reserve.
nce oil is hot, carefully add a few
9. O
doughnuts – be sure not to crowd the pan or
the oil temperature will drop too much and
doughnuts will be heavy tasting.
10. F
ry doughnuts until lightly golden, about 45
seconds to 1 minute per side. Carefully
transfer to a wire rack nested in a baking
pan to drain oil. Repeat with remaining
doughnuts and holes (holes will take about
30 seconds per side).
11. O
nce doughnuts have drained, but are still
warm, toss in the cinnamon sugar to coat.
erve immediately.
12. S
Nutritional analysis per serving
(1 doughnut and 1 doughnut hole):
Calories 408 (43% from fat) • carb. 52g • pro. 7g
fat 20g • sat. fat 6g • chol. 59mg • sod. 198mg
calc. 37mg • fiber 1g
Pecan Sticky Buns
The Cuisinart® Stand Mixer makes it easier than you’d
ever imagine to make a large amount of light, silky
smooth dough needed for sticky buns.
Makes 18 sticky buns
Sweet Dough:
1
/3
cup warm water (105°F to 110°F)
1
/3
cup granulated sugar, divided
2¼
teaspoons (1 standard packet) active dry
yeast
½
cup whole milk
tablespoons unsalted butter, cut in 51/3
1-inch pieces and at room temperature
1
3½
¾
Filling:
½
½
1
4
½
large egg
cups unbleached, all-purpose flour
teaspoon kosher salt
cup pecans, finely chopped
cup granulated sugar
teaspoon ground cinnamon
tablespoons (½ stick) unsalted butter, at
room temperature
cup raisins (optional)
Glaze:
6
tablespoons (¾ stick) unsalted butter, melted
2
/3
cup packed light brown sugar
¼
cup pure maple syrup
½
cup pecans, chopped
Pinch kosher salt
Nonstick cooking spray
1. P
repare the dough: Stir together the warm
water, 1 teaspoon of the sugar, and the
yeast in the Cuisinart® mixing bowl. Let
stand until foamy, about 5 minutes.
nce the yeast has proofed, add the
2. O
remaining sugar, milk, butter and egg. Attach
the dough hook and mix on Speed 4 to
break up egg. Add the flour and salt, and
mix to just combine.
3. K
nead on Speed 4 until dough comes
together as a ball and cleans the side of the
bowl. Dough should be smooth and spring
back to the touch, about 8 minutes. If sticky,
add 1 tablespoon of flour at a time until
smooth. Alternatively, if the dough seems
too dry, add 1 tablespoon of water at a time.
Cover bowl and let rise in a warm, draft-free
place until doubled in volume, about 1½
hours.
4. W
hile the dough is rising, prepare the filling
and glaze. Put the filling ingredients, except
for the butter, in a small bowl. Stir to
combine. Reserve.
5. F
or the glaze, put the 6 tablespoons of
butter, brown sugar and maple syrup in a
small saucepan. Cook over medium/
medium-low heat and bring mixture to a boil.
Allow to simmer until the sugar has
dissolved – this should only take a few
minutes.
23
6. L
ightly coat a 13 x 9-inch baking pan with
nonstick cooking spray. Pour the glaze into
the pan and evenly top with the chopped
pecans and salt. Reserve.
7. O
nce the dough has risen, transfer it to a
lightly floured surface and gently punch
down. Roll into 20 x 12-inch rectangle.
Spread with the softened butter (4
tablespoons), sprinkle with cinnamon/sugar/
raisin filling. Beginning on the long side (this
is easiest if it is the side closest to you), roll
dough up tightly and pinch seam to seal.
Using a sharp knife, cut into 18 slices (about
¾ to 1 inch thick).
8. P
ut buns, cut side up, in pan. Cover with
plastic wrap coated with cooking spray and
let rise in a warm place for 40 minutes.
Preheat oven to 375°F.
9. B
ake until tops are well browned, about 20
to 25 minutes. Remove from oven and
invert pan immediately onto serving plate,
allowing sugar mixture to drip onto buns.
Scrape any remaining sugar/nut mixture
onto buns and serve warm.
Nutritional analysis per sticky bun:
Calories 249 (41% from fat) • carb. 41g • pro. 4g
fat 14g • sat. fat 7g • chol. 37mg • sod. 112mg
calc. 20mg • fiber 1g
Black & White Cookies
These irresistible cookies are sure to be your new
favorite, a step up from the standard diner version.
Makes about 45 cookies
Cookies:
1½
cups unbleached, all-purpose flour
1½
cups cake flour, not self-rising
1
teaspoon baking soda
1
teaspoon kosher salt
½
teaspoon grated lemon zest
1
cup buttermilk
1
teaspoon pure vanilla extract
12
tablespoons (1½ sticks) unsalted butter,
melted and cooled to room temperature
11/3
cups granulated sugar
2
large eggs
Icing:
3
cups confectioners’ sugar, sifted
3
tablespoons light corn syrup, divided
¾
teaspoon pure vanilla extract
¼
cup water, plus additional tablespoons if
necessary, divided
4
ounces bittersweet chocolate, chopped,
melted and cooled to room temperature
1. In a small bowl, combine the flours, baking
soda, salt and zest; reserve. In a measuring
cup, combine the buttermilk and vanilla
extract; reserve.
2. P
ut the butter into the Cuisinart® mixing
bowl. Attach the flat mixing paddle and mix
on Speed 5 until creamy, about 1 minute.
With the mixer running on Speed 3,
gradually add the sugar. Increase to Speed 8
and mix until light, about 2 minutes. Scrape
the entire bowl well. With the mixer running
on Speed 3, add the eggs, one at a time.
Mix until fully incorporated, about 2 minutes.
Scrape the bowl well.
3. R
educe to Speed 1 and add a third of the
dry ingredients. Once almost fully combined,
add half of the buttermilk mixture. Repeat
with the dry and wet ingredients, scraping
the entire bowl as necessary. End with the
final third of the dry.
4. C
hill dough for at least one hour. Clean the
mixing bowl.
hen ready to bake, preheat oven to 350°F.
5. W
Line two baking sheets with parchment
paper. Reserve.
6. U
sing a small cookie scoop (1½ tablespoons
or a #40 ice cream scoop), measure the
chilled dough and place it on a cookie sheet,
leaving about 2 inches between each cookie.
Bake in preheated oven until edges of the
cookies are lightly golden, about 10 to 15
minutes. Remove from oven and allow to
cool prior to icing.
7. W
hile cookies are baking, make the icings.
Put the sifted confectioners’ sugar, 2
tablespoons of the corn syrup, vanilla
extract and ¼ cup water in the mixing bowl.
Attach the chef’s whisk. Begin mixing by
slowly increasing to Speed 5 until
ingredients are smooth and incorporated.
Using a small offset spatula, ice half of each
cooled cookie.
8. A
dd cooled chocolate, 1 tablespoon of corn
syrup and 1 tablespoon of water to
remaining icing. Mix on Speed 5. If
necessary, add additional water, 1
tablespoon at a time until smooth and
24
5. R
emove from oven and cool in pan; transfer
to a wire rack to cool completely. Once cool,
serve or store in an airtight container.
glossy. Spread chocolate icing on the other
half of each cookie.
llow cookies to set before serving.
9. A
Nutritional analysis per biscotti:
Calories 35 (17% from fat) • carb. 7g • pro. 1g
fat 1g • sat. fat 0g • chol. 14mg • sod. 8mg
calc. 4mg • fiber 0g
Nutritional analysis per cookie:
Calories 157 (28% from fat) • carb. 27g • pro. 2g
fat 5g • sat. fat 3g • chol. 20mg • sod. 105mg
calc. 12mg • fiber 0g
Chocolate Chunk Cookies
Cherry and Almond Biscotti
Chunks of three different types of chocolate make
these cookies quite decadent.
These biscotti resemble the more traditional dunking
biscuit − they have an excellent crunch.
Makes about 24 cookies
Makes 54 biscotti
11/3
cups unbleached, all-purpose flour, plus
additional for rolling
1
cup granulated sugar
½
teaspoon baking powder
Pinch kosher salt
2
large eggs
2
large egg yolks
¼
cup tart, dried cherries
¼
cup almonds, toasted and roughly chopped
1½
½
¼
8
½
1
/3
1
¾
2
1. P
reheat oven to 350°F. Line two baking
sheets with parchment paper. Reserve.
2
ut the flour, sugar, baking powder and salt
2. P
in the Cuisinart® mixing bowl. Attach the flat
mixing paddle and mix on Speed 3 to
combine. While still mixing on Speed 3, add
eggs and then yolks, one at a time, allowing
each to fully incorporate before adding the
next. Scrape down the entire bowl well. Add
the cherries and chopped almonds and mix
until just incorporated. Dough may be sticky
– this is OK.
2
cups unbleached, all-purpose flour
teaspoon baking soda
teaspoon kosher salt
tablespoons (1 stick) unsalted butter, cut
into 1-inch pieces and at room
temperature
cup packed light brown sugar
cup granulated sugar
large egg, room temperature
teaspoon pure vanilla extract
ounces bittersweet chocolate, broken into ½-inch pieces or use chocolate chips (about 1/3 cup)
ounces semisweet chocolate, broken into ½-inch pieces or use chocolate chips (about 1/3 cup)
ounces milk chocolate, broken into ½-inch pieces or use chocolate chips (about 1/3 cup)
1. L
ine two baking sheets with parchment
paper. Reserve.
ombine the flour, baking soda and salt in a
2. C
small bowl. Reserve.
3. T
urn dough out onto a floured surface and
divide into two equal pieces. Shape each
piece into a rectangular log that is 10 x 1½
inches. Place both logs on one of the
prepared baking sheets. Bake in preheated
oven until golden, about 25 minutes.
ut the butter into the Cuisinart® mixing
3. P
bowl. Attach the flat mixing paddle and mix
on Speed 3 to soften. With mixer running,
add both sugars and cream together on
Speed 4, until light and fluffy. Scrape the
entire bowl well.
4. R
emove from oven, and when cool to the
touch, slice each log into about 27, ¼- to
½-inch slices. Divide between the two
baking pans. Return to oven and bake, still
at 350°F, until golden, about 15 minutes,
rotating pans halfway through baking.
4. R
educe speed to 3, add the egg and the
vanilla extract. Scrape the entire bowl well.
ith the mixer running on Speed 2, add the
5. W
dry ingredients and mix until just combined.
Scrape the entire bowl well and then add
25
almonds, dried cherries and carob chips in
batches.
the chocolate. Increase to Speed 3 and mix
until just fully incorporated.
4. D
rop well-rounded scoops (about 1½
tablespoons, or use #40 ice cream scoop)
of batter onto lined baking trays. Gently
press down with a fork to flatten, re-forming
if they break apart.
rop well-rounded scoops (about 1½
6. D
tablespoons, or use #40 ice cream scoop)
onto the prepared pans. Cover with plastic
wrap and refrigerate for at least 2 hours, or
up to overnight (if storing overnight, be sure
the pans are wrapped very well so the
dough does not dry out).
5. B
ake until golden and slightly firm, 12
minutes. Remove from oven and cool in
pan; transfer to a wire rack to cool
completely.
7. W
hen ready to bake, preheat oven to 350°F.
Bake until edges are nicely browned, but
centers are still soft, about 12 to 14 minutes.
Remove from oven and cool in pan; transfer
to a wire rack to cool completely.
Nutritional analysis per cookie:
Calories 93 (42% from fat) • carb. 12g • pro. 3g
fat 5g • sat. fat 1g • chol. 0mg • sod. 4mg
calc. 29mg • fiber 2g
T
IP: For evenly baked cookies, be sure to
rotate baking trays halfway through baking
time.
Blondies
Nutritional analysis per cookie: Calories 122 (44% from fat)
carb. 17g • pro. 1g • fat 6g • sat. fat 4g • chol. 18mg
sod. 55mg • calc. 5mg • fiber 0g
These blondies are hard to resist − loaded with just
the right amount of sweetness and a combination of
chocolate and white chocolate chips.
Makes 24 blondies
Nonstick cooking spray
2
cups unbleached, all-purpose flour
1½
teaspoons kosher salt
½
teaspoon ground cinnamon
16
tablespoons (2 sticks) unsalted butter, cut into 1-inch pieces and at room
temperature
½
cup granulated sugar
1
cup packed light brown sugar
3
large eggs, at room temperature
1
tablespoon pure vanilla extract
1½
cups bittersweet chocolate, chopped
1
cup white chocolate chips
1
cup walnut halves
Power Cookies
With no added sugar or salt, these gluten- and
dairy-free bites are practically guilt free.
Makes 28 cookies
1
2
1
/3
1
2
½
½
½
medium, ripe banana, broken into 1-inch
pieces
tablespoons chia seeds
cup almond butter
teaspoon pure vanilla extract
cups rolled oats (not quick cooking)
cup chopped almonds
cup tart, dried cherries
cup carob chips
1. P
reheat oven to 350°F. Coat a 13 x 9-inch
baking pan with nonstick cooking spray; line
with parchment paper or aluminum foil with
a 1-inch overhang on either side to aid in
removing from pan. Reserve.
1. P
reheat oven to 350°F. Line two baking trays
with parchment paper.
ut the banana pieces into the Cuisinart®
2. P
mixing bowl. Attach the flat mixing paddle
and mix on Speed 2 to soften, about 20
seconds. Increase to Speed 6 and mix until
completely broken up. Add chia seeds and
mix until incorporated, about 30 seconds.
Add the almond butter and vanilla extract
and mix until incorporated, about 30
seconds.
2. C
ombine the flour, salt and cinnamon in a
small bowl. Reserve.
ut the butter into the Cuisinart® mixing
3. P
bowl. Attach the flat mixing paddle and mix
on Speed 2 to soften. Add the sugars and
increase to Speed 5 to cream until light and
fluffy, about 2½ to 3 minutes. Scrape down
the entire bowl as necessary.
3. R
educe to Speed 2 and add oats in
batches. Mix until incorporated and add
26
4. R
educe to Speed 3 and add the eggs, one
at a time, and the vanilla extract, allowing
each egg to fully incorporate before adding
the next. Scrape down the entire bowl as
necessary.
2. A
dd the butter and chocolates to a
heatproof bowl and place over a pot of
simmering water. Once all is completely
melted, stir in the cocoa powder and set
aside to cool to room temperature. Reserve.
5. R
educe to Speed 1 and slowly add the dry
ingredients. Once almost fully mixed, add
the chopped chocolate, chocolate chips and
nuts. Mix until combined and then pour into
the prepared pan.
3. P
ut the eggs and egg yolk into the
Cuisinart® mixing bowl. Attach the flat
mixing paddle and mix on Speed 3 until
broken up and lightened, about 30 seconds.
Add both sugars and beat on Speed 4 until
light and thickened, about 1 more minute.
Scrape down the entire bowl as necessary.
6. B
ake until top is just starting to crack, about
30 to 35 minutes. Remove from oven and
cool in pan; then, using the parchment
paper/foil overhang, lift blondies out of pan
and transfer to a wire rack to continue
cooling. Cut and serve warm if desired.
Store remaining blondies in an airtight
container.
4. A
dd instant espresso and vanilla extract;
mix until well combined.
ombine the flours and salt and stir the
5. C
mixture into the melted chocolate and
butter. Reduce to Speed 2 and add the
chocolate/flour mixture. Mix until just
combined, about 45 seconds. Scrape the
entire bowl well.
Nutritional analysis per blondie: Calories 317 (48% from fat)
carb. 39g • pro. 3g • fat 18g • sat. fat 10g • chol. 44mg
sod. 153mg • calc. 317mg • fiber 1g
6. R
educe to Speed 1 and fold in the
chocolate chips.
Fudge Brownies
our into prepared pan. Bake until edges
7. P
are dry, about 35 to 40 minutes. The
brownies will still be “wet” inside.
These rich, fudgy brownies are for true chocolate
lovers.
Makes 24 brownies
Nonstick cooking spray
16
tablespoons (2 sticks) unsalted butter, cut into 1-inch pieces
6
ounces unsweetened chocolate, finely chopped
2
ounces bittersweet chocolate, finely chopped
1
tablespoon cocoa powder
4
large eggs
1
large egg yolk
2
cups granulated sugar
1
cup packed light brown sugar
2
teaspoons instant espresso powder
2
teaspoons pure vanilla extract
¾
cup unbleached, all-purpose flour
¼
cup cake flour, not self-rising
1
teaspoon kosher salt
¾
cup bittersweet chocolate chips
8. R
emove from oven and cool in pan; then,
using the parchment paper/foil overhang, lift
brownies out of pan and transfer to a wire
rack to continue cooling. Cut and serve
warm if desired. Store remaining brownies in
an airtight container.
Nutritional analysis per brownie:
Calories 269 (48% from fat) • carb. 35g • pro. 3g • fat 15g
sat. fat 9g • chol. 59mg • sod. 102mg • calc. 15mg
fiber 2g
Edible Cookie Dough
Eat that dough guilt free (well, egg free!) with one of
our edible cookie dough recipes. There are glutenfree options, as well as a kid-favorite snickerdoodle.
Eat by the scoop, or even crumble into vanilla ice
cream; there are so many possibilities.
Makes about 3½ cups
8
tablespoons (1 stick) unsalted butter, room temperature
2
/3
cup packed light brown sugar
1
/3
cup granulated sugar
2
tablespoons milk (any fat variety or
non-dairy alternative)
1. P
reheat oven to 375°F. Coat a 13 x 9-inch
baking pan with nonstick cooking spray; line
with parchment paper or aluminum foil,
leaving a 1-inch overhang on either side.
27
1
11/3
½
1
Pavlova with Mixed Berries
tablespoon pure vanilla extract
cups unbleached, all-purpose flour
(you can substitute a gluten-free,
all-purpose flour blend)
teaspoon kosher salt
cup semisweet chocolate chips
A show-stopping dessert. This gorgeous creation
needs to be eaten the day it is made (and best if that
day is not humid!).
Makes 12 servings
Meringue:
4
large egg whites
Pinch cream of tartar
Pinch kosher salt
1
cup granulated sugar
2
teaspoons cornstarch, sifted
1
teaspoon white vinegar
¼
teaspoon pure vanilla extract
½
teaspoon grated citrus zest
Topping:
3
cups mixed berries
¼
cup granulated sugar
1
recipe Whipped Cream (page 36)
1. P
ut the butter and sugars into the Cuisinart®
mixing bowl. Attach the flat mixing paddle,
start on Speed 3 and, gradually increasing
to Speed 5, mix until very light and creamy,
about 6 to 8 minutes. Stop to scrape down
sides of bowl as needed.
2. W
hile mixing on Speed 5, add the milk and
vanilla extract. Scrape again and then add
the flour and salt. Mix on Speed 2; while
mixing, add the chips. Stop to scrape as
needed. Mix until well combined.
3. S
coop the dough into desired-size pieces.
While the dough can be eaten right away, it
is best eaten chilled.
1. P
reheat oven, with the rack in the middle
position, to 350°F. Line a baking pan with
parchment paper (if your baking pan is
rimmed, invert it so you are using the
bottom. This will make transferring the
meringue easier once it has baked).
V
ariations:
S
nickerdoodle:
A
dd ½ teaspoon ground cinnamon and do not
add the chocolate chips. Scoop into
tablespoon-size balls and roll in cinnamon
sugar.
2. P
repare the meringue. Put the egg whites,
cream of tartar and salt into the Cuisinart®
mixing bowl (make sure it is spotlessly
clean). Attach the whisk, start on Speed 1
and very gradually increase to Speed 10.
Whip until whites have formed soft peaks.
While still whipping, gradually add the
granulated sugar. Increase to Speed 12 and
whip until stiff peaks have formed, about 8
minutes. Add the remaining meringue
ingredients and gently mix on Speed 2 to
combine.
O
atmeal Cranberry:
A
dd ½ cup rolled oats and ¼ teaspoon
ground cinnamon with the flour. Substitute
dried cranberries for the chocolate chips.
Nutritional analysis per serving
(1 tablespoon, Chocolate Chip):
Calories 55 (41% from fat) • carb. 8g • pro. 0g • fat 3g
sat. fat 2g • chol. 4mg • sod. 22mg • calc. 2mg • fiber 0g
Nutritional analysis per serving
(1 tablespoon, Snickerdoodle):
Calories 42 (35% from fat) • carb. 6g • pro. 0g • fat 2g
sat. fat 1g • chol. 4mg •sod. 21mg • calc. 1mg • fiber 0g
Nutritional analysis per serving
(1 tablespoon, Cranberry Oat):
Calories 49 (32% from fat) • carb. 8g • pro. 0g • fat 2g
sat. fat 1g • chol. 4mg • sod. 22mg • calc. 1mg • fiber 0g
3. T
ransfer meringue to the parchment-lined
baking pan. Shape into an 8-inch circle and,
using a spatula or knife, scrape the sides
upward (from the bottom of the meringue to
the top) to create smooth edges along the
sides of the meringue and little peaks at the
top.
4. T
ransfer to the oven and immediately
reduce temperature to 200°F.
ake meringue for 1½ hours, until the edges
5. B
and top are dry – the color should still be
very pale. After the time has elapsed, turn
28
on Speed 4, gradually increasing to Speed 8
until mixture resembles coarse crumbs with
some visible pieces of butter and shortening
about the size of a small pea. Scrape the
entire bowl well.
off the oven, but leave the meringue in until
it has cooled completely.
hile the meringue is cooling, prepare the
6. W
berries. In a small to medium bowl, mix the
berries and sugar. Allow to sit (macerate)
until the meringue is fully cooled. Right
before assembling, prepare the whipped
cream by whipping cream to medium-soft
peaks.
2. S
prinkle with the minimal amount of ice
water and mix on Speed 1. Add just enough
ice water, 1 tablespoon at a time, so that the
dough just begins to come together and
when pressed will hold together. Do not
over-mix.
7. A
ssemble the pavlova. Put the baked
meringue on desired serving dish/plate. Top
with the whipped cream and then, using a
slotted spoon, top with the berries. Drizzle
the berry sauce around the plate if desired.
3. G
ather the dough into a ball (2 balls for
larger recipe), and flatten into a 6-inch disk
(2 disks for larger recipe). Wrap tightly in
plastic wrap and refrigerate for one hour
before continuing to allow the gluten 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. Roll as directed by recipe to use.
8. S
erve immediately.
Nutritional analysis per serving:
Calories 259 (49% from fat) • carb. 28g • pro. 2g • fat 13g
sat. fat 9g • chol. 53mg • sod. 31mg • calc. 7mg • fiber 1g
Basic Flaky Pastry Dough
for Pies & Tarts
T
o bake the pastry blind for a single-crust
filled pie or tart:
This recipe will make ample dough for a 9- to 10-inch
regular or deep-dish pie, or for a tart up to 11 or 12
inches.
R
oll out pastry 1/8 inch thick to fit pan, crimp
and seal edges. Prick bottom all over with a
fork. Chill for at least 30 minutes. Preheat the
oven to 400°F. Line pastry with a sheet of
parchment paper and fill with pie weights, dry
rice or beans to the top of the crust. Bake for
20 minutes, until set. Carefully remove
parchment paper and weights, bake for
another 5 to 10 minutes, until lightly browned.
Remove from oven and cool completely in pan
on a wire rack.
For a One-Crust Pie:
1½
cups unbleached, all-purpose flour
¼
teaspoon kosher salt
8
tablespoons (1 stick) unsalted butter, cut
in ½-inch pieces, well chilled
2
tablespoons vegetable shortening
(preferably non-hydrogenated), cut in ½-inch pieces, well chilled
2 to 4 tablespoons ice water
Nutritional analysis per serving
(based on 8 servings for one-crust pie):
Calories 203 (63% from fat) • carb. 17g • pro. 2g • fat 14g
sat. fat 9g • chol. 30mg • sod. 67mg • calc. 0mg • fiber 0g
For a Double-Crust Pie (or two single crusts):
3
cups unbleached, all-purpose flour
½
teaspoon kosher salt
16
tablespoons (2 sticks) unsalted butter, cut in ½-inch pieces, well chilled
4
tablespoons vegetable shortening
(preferably non-hydrogenated), cut in ½-inch pieces, well chilled
5 to 8 tablespoons ice water
Cookie Crumb Crust
This basic cookie crumb crust can be made with
crushed cookies or graham crackers. It can then be
used for most pies that have a creamy or custardbased filling.
Makes one 9-inch pie crust
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. P
ut flour and salt into the Cuisinart® mixing
bowl. Attach the flat mixing paddle and mix
to blend dry ingredients on Speed 2 for 30
seconds. Distribute butter and shortening
bits evenly over flour mixture. Start mixing
29
/8
6
1
efore serving, make Whipped Cream and
4. B
spoon over the chocolate cream pie.
Sprinkle with chocolate curls and serve
immediately.
teaspoon kosher salt
tablespoons (¾ stick) unsalted butter, melted and cooled slightly
Nutritional analysis per serving (based on 12 servings):
Calories 902 (78% from fat) • carb. 44g • pro. 4g • fat 2g
sat. fat 49g • chol. 230mg • sod. 150mg • calc. 60mg
fiber 3g
1. P
reheat oven to 350°F.
ut the crumbs, sugar and salt in the
2. P
Cuisinart® mixing bowl. Attach the flat
mixing paddle. Mix on Speed 2 to combine,
about 30 seconds. While mixing, slowly add
melted butter and mix until crumbs are
totally coated, about 2 minutes. 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.
Lemon Meringue Pie
An American classic, Lemon Meringue Pie has been
a favorite since the early 19th century. Our version
has a marshmallow-like meringue topping.
Makes one deep-dish pie, 8 to 12 servings
One Flaky Pie Crust, page 28, blind baked and
cooled
3. B
ake until firm to the touch, 8 to 10 minutes.
Remove from oven and cool completely in
pan on a wire rack.
For the filling:
1½
cups granulated sugar
¼
cup, plus 3 tablespoons cornstarch
1½
cups water
¾
cup fresh lemon juice
7
large egg yolks
(reserve whites for meringue)
5
tablespoons (2/3 stick) unsalted butter, cut into 1-inch pieces
Zest of 3 lemons
Meringue topping:
7
large egg whites
(reserved from egg yolks)
1
teaspoon water
½
teaspoon cream of tartar
Pinch kosher salt
¾
cup granulated sugar
Nutritional analysis per serving (based on 12 servings):
Calories 222 (57% from fat) • carb. 23g • pro. 1g
fat 6g • sat. fat 7g • chol. 23mg • sod. 183mg • calc. 7mg
fiber 1g
Chocolate Cream Pie
Three layers of chocolate topped with a pile of
whipped cream—what’s not to love?
Makes one 9-inch pie; 12 servings
1
recipe Cookie Crumb Crust
(prepared with chocolate cookie crumbs,
see previous recipe)
1
recipe Chocolate Glaze/Ganache,
page 36
1
recipe Simple Chocolate Mousse,
page 36
1
recipe Whipped Cream, page 37
Chocolate curls for garnish
1. P
osition the oven rack in the upper third of
the oven. Set the oven to High broil. Have
the prebaked Flaky Pie Crust ready to fill.
1. P
repare and bake Cookie Crumb Crust. Let
cool while preparing Chocolate Glaze/
Ganache.
2. T
o make the lemon filling, put the granulated
sugar and cornstarch in a medium saucepan
and stir together. Add the water and lemon
juice and stir until smooth. Place over
medium heat and cook until slightly
thickened, about 3 to 4 minutes.
2. P
our chocolate glaze/ganache into the
cookie crumb crust and spread evenly; let
set in the refrigerator for about 30 minutes
while preparing the Simple Chocolate
Mousse.
3. W
hisk the egg yolks in a separate mixing
bowl. While whisking constantly, add about
one half of the hot liquid to the egg yolks
(this is called “tempering” the eggs). Stir the
now “tempered” egg yolks into the
3. S
poon mousse over set glaze/ganache layer
and refrigerate again, at least 30 minutes or
overnight.
30
saucepan together with the remaining liquid
and place over medium heat. Stirring or
whisking constantly, cook until quite
thickened and just beginning to bubble,
about 5 to 6 minutes. Add the butter and stir
until homogenous. Stir in the zest. Strain
through a fine mesh strainer and keep warm.
Cover until ready to fill pie.
1
¼
3
1
½
temperature
cup unbleached, all-purpose flour
cup packed light brown sugar
tablespoons unsweetened cocoa powder
large egg yolk
teaspoon pure vanilla extract
Pinch kosher salt
For the filling:
2
pounds low-fat cream cheese, at room temperature
1
cup granulated sugar
4
large eggs, at room temperature
1
tablespoon pure vanilla extract
Pinch kosher salt
4
ounces semisweet chocolate, melted and cooled to room temperature
4. T
o make the meringue: Put the egg whites,
water, cream of tartar and salt into the
Cuisinart® mixing bowl. Attach the whisk and
mix on Speed 3 for 30 seconds. Gradually
increase to Speed 12. Once soft peaks
begin to form, slowly add the sugar. Whip
until the egg whites form stiff peaks, about 5
to 6 minutes.
5. S
pread the hot lemon filling into 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, meringue topping – if you prefer,
use less.
1. P
reheat oven to 350°F with one rack in the
lowest position and another in the middle.
Lightly coat a 9-inch round, 3-inch high
springform pan with cooking spray. Line the
outside of the pan with heavy-duty
aluminum foil. Reserve.
2. P
ut all the crust ingredients into the
Cuisinart® mixing bowl. Attach the flat
mixing paddle and mix on Speed 2 until fully
combined, about 2 minutes (mixture will be
crumbly – that is OK).
6. B
roil until lightly browned, about 2 to 3
minutes (keep an eye on it – some oven
broilers brown faster than others). Remove
from oven and cool on a wire rack for one
hour, then refrigerate for several hours,
uncovered, until completely chilled.
3. T
ransfer to prepared pan and flatten to
evenly cover the bottom and about ½ inch
up the sides. Use the bottom of a drinking
glass or measuring cup to tamp down firmly.
T
IPS: When making a Lemon Meringue Pie, it
is important that the filling be hot when
topped with the meringue before baking to
prevent the meringue from shrinking.
4. B
ake in the middle position for 8 to 10
minutes. Remove and allow to cool. Reduce
the oven temperature to 325°F. Put a
roasting pan filled with water on the lowest
rack position. The second rack should be
just above the pan of water.
T
his pie is best served the day it is made.
Nutritional analysis per serving (based on 12 servings):
Calories 393 (38% from fat) • carb. 56g • pro. 5g
fat 17g • sat. fat 10g • chol. 140mg • sod. 105mg
calc. 15mg • fiber 0g
5. W
hile the crust is cooling, prepare the filling.
Wipe out the Cuisinart® mixing bowl and
clean the paddle. Add the cream cheese to
the bowl and mix on Speed 3 until just
smooth, about 1 minute. Add sugar, ¼ cup
at a time, and mix until completely smooth.
Scrape down the entire bowl after every
other addition.
Chocolate Marble
Cheesecake
Ribbons of semisweet chocolate cheesecake are
swirled throughout a classic cheesecake on top of a
chocolate brownie cookie crust.
Makes one 9-inch cake; 12 servings
For the crust:
6
tablespoons (¾ stick) unsalted butter, cut into 1-inch pieces and at room
6. O
nce cream cheese and sugar are
completely smooth, add the eggs, one at a
time, allowing each to fully incorporate
31
before adding the next egg, about 15
seconds. Scrape down the entire bowl after
every other addition. Add the vanilla extract
and mix to fully incorporate. Continue to mix
on Speeds 3 to 4 until fully smooth, about
1½ to 2 minutes.
1
4
2
1. P
reheat oven to 350°F with the rack in the
middle position. Grease two 9-inch round
cake pans with cooking spray or softened
butter and line the bottoms with parchment
paper. Reserve.
7. P
our the batter into the cooled, prepared
crust.
rop melted chocolate onto cream cheese
8. D
mixture, ¼ cup at a time. Draw swirls with a
knife or spatula to create a marbled effect.
2. P
ut the bittersweet chocolate, cocoa
powder, and espresso powder into a small
bowl and pour the boiling water over the
ingredients. Stir until chocolate has melted.
Cool to room temperature and reserve.
9. P
ut cheesecake on the middle rack of the
preheated oven. Add more water to the
roasting pan if necessary.
3. P
ut the flour, sugars, baking soda, baking
powder, and salt into the Cuisinart® mixing
bowl. Attach the flat mixing paddle and mix
on Speed 2 until evenly mixed.
10. B
ake until the edges of the cheesecake
start to pull away from the sides of the pan
and the center is slightly jiggly, about 45
minutes to 1 hour.
4. C
ombine the buttermilk, oil, eggs, and
vanilla into the cooled chocolate mixture.
11. R
emove from oven and cool in pan on a
wire rack until completely cooled.
Refrigerate for 6 hours or longer before
serving.
5. W
ith the mixer on Speed 2, slowly add the
liquid mixture to the dry ingredients. Mix
until smooth, about 1 minute, stopping as
necessary to scrape entire bowl.
TIP: The pan of water aids in the gentle baking
of the cheesecake and prevents any cracking.
6. D
ivide the batter evenly between the
prepared pans. Bake in preheated oven until
a cake tester comes out clean when
inserted into the center, about 30 to 35
minutes.
Nutritional analysis per serving (based on 12 servings):
Calories 399 (49% from fat) • carb. 41g • pro. 10g • fat 22g
• sat. fat 13g • chol. 133mg • sod. 404mg • calc. 127mg
fiber 1g
Deep Chocolate Layer
Cake
7. R
emove from oven and cool into pans on a
wire rack until cool to the touch. Cool cakes
completely before frosting.
Frost this moist chocolate cake with our
Cream Cheese Frosting on page 35.
Nutritional analysis per serving: Calories 345 (50% from fat)
carb. 41g • pro. 6g fat 21g • sat. fat 5g • chol. 47mg
sod. 227mg • calc. 30mg • fiber 3g
Makes two 9-inch cakes; 16 servings
6
¾
2
1
2½
1
½
1
¾
¾
1
cup buttermilk
large eggs, lightly beaten
teaspoons pure vanilla extract
Nonstick cooking spray or unsalted
butter, softened
ounces bittersweet chocolate, chopped
cup cocoa powder, Dutch process
teaspoons espresso powder
cup boiling water
cups unbleached, all-purpose flour
cup granulated sugar
cup packed light brown sugar
teaspoon baking soda
teaspoon baking powder
teaspoon kosher salt
cup vegetable oil
Golden Yellow Cake
This is the basic yellow cake everyone remembers
and loves, and is nearly as simple as making one
from a package. Pair with our Chocolate Frosting on
page 34 to make a great cake for any occasion.
Makes two 9-inch layers; 12 servings
3
1
2
½
32
Nonstick cooking spray
cups cake flour, not self-rising
tablespoon baking powder
teaspoons baking soda
teaspoon kosher salt
2
2
12/3
2
1
1½
Gluten-Free Golden
Cupcakes
large eggs
large egg yolks
cups granulated sugar
teaspoons pure vanilla extract
cup vegetable oil
cups buttermilk
These cupcakes pair very nicely with our Dairy-Free
Vanilla Frosting (page 35)
Makes 12 standard-size cupcakes or 42 mini
cupcakes
Nonstick cooking spray
2
cups sorghum flour
1
cup potato starch
½
cup arrowroot starch
1
tablespoon baking powder
½
teaspoon baking soda
1
teaspoon xanthan gum
1
teaspoon kosher salt
1½
cups agave nectar
½
cup olive oil
¾
cup butternut squash purée
2
tablespoons pure vanilla extract
1
teaspoon white vinegar
1. P
reheat oven to 350°F. Spray two 9-inch
cake pans with nonstick cooking spray and
line with parchment paper. Reserve. Sift
flour, baking powder, baking soda and salt
together in a medium mixing bowl. Reserve.
2. P
ut the eggs, yolks and sugar into the bowl
of the Cuisinart® stand mixer. Attach the flat
mixing paddle and mix on Speed 6 until light
and fluffy, about 2 minutes. Add the vanilla
extract and mix until incorporated.
3. R
educe to Speed 2 and gradually add the
oil. Increase to Speed 4 and mix until fully
incorporated, about 1 minute. Scrape down
entire bowl.
1. P
reheat oven to 350°F. Lightly coat a full or
mini muffin pan with cooking spray.
Cupcake liners may be used (these may also
be sprayed so that the liners cleanly come
off the cupcakes).
4. A
dd one-third of the reserved dry
ingredients to the bowl and mix until
incorporated. Add one-half of the buttermilk
and mix until incorporated. Repeat, ending
with the dry mixture, stopping to scrape
down the bowl as necessary.
2. P
ut the flour, starches, baking powder,
baking soda, xanthan gum and salt into the
Cuisinart® mixing bowl. Attach the flat
mixing paddle and mix on Speed 2 to sift
the ingredients together.
5. D
ivide the batter evenly between the
prepared pans. Bake in the preheated oven
until cakes are golden, edges start to pull
away from the sides of the pan, and a cake
tester comes out clean when inserted in the
center, about 25 minutes.
3. W
ith the mixer running on Speed 2, add the
remaining ingredients, in the order listed,
and mix all ingredients. Scrape the entire
bowl to ensure all of the ingredients are
evenly incorporated.
6. R
emove from oven, cool in pans on a wire
rack until cool to the touch, then transfer
cakes to a wire cooling rack to cool
completely before frosting.
4. S
coop batter into prepared muffin pans.
Bake until golden and a cake tester comes
out clean, about 25 minutes for regular-sized
muffins, 15 minutes for minis. Remove from
oven, cool in pans on a wire rack until cool
to the touch, then transfer cupcakes to a
wire cooling rack to cool completely before
frosting.
Nutritional analysis per serving (based on 12 servings):
Calories 396 (45% from fat) • carb. 51g • pro. 5g • fat 20g
sat. fat 2g • chol. 32mg • sod. 462mg • calc. 396mg
fiber 1g
Nutritional analysis per standard cupcake:
Calories 396 (22% from fat) • carb. 77g • pro. 4g • fat 10g
sat. fat 1g • chol. 0mg • sod. 359mg • calc. 50mg • fiber 2g
33
French Buttercream
Swiss Buttercream
The classic frosting. Temperature is key to achieving
a smooth and delicious result. Having a candy/deep
fat thermometer on hand takes out the guesswork.
Swiss buttercream, a more forgiving and stable
version, can be used for traditional frosting and
piping.
Makes
1¼
¼
5
2
½
about 3 cups
cups granulated sugar
cup water
large egg yolks
sticks (½ pound) unsalted butter, cold and cut into ½-inch cubes
teaspoon pure vanilla extract
Pinch kosher salt
Makes about 4½ cups
6
large egg whites
1¼
cups granulated sugar
Pinch kosher salt
3
sticks (¾ pound) unsalted butter,
cold and cut into ½-inch cubes
½
teaspoon pure vanilla extract
1. P
ut egg whites, sugar and salt in the
Cuisinart® mixing bowl. Place bowl over a
pan of simmering water and whisk the
whites constantly until the temperature
reaches 140°F. Place bowl on mixer. Attach
the whisk.
1. P
ut sugar and water together in a small
saucepan and place over medium heat until
sugar is dissolved and the mixture reaches
235°F (this is called “soft-ball” stage – many
candy thermometers have a special marking
for this temperature to make it easy to
monitor).
2. O
nce whites come to temperature, mix on
Speed 10 until cooled to room temperature,
about 15 minutes. Once cool, reduce to
Speed 3 and add the butter, piece by piece,
until each is fully incorporated before adding
the next. Scrape down the entire bowl as
necessary.
2. P
ut the yolks into the Cuisinart® mixing bowl.
Attach the whisk and mix, starting on Speed
1 and gradually increasing to Speed 8, to
break up the eggs.
3. R
educe to Speed 6 and slowly pour in the
sugar mixture while the mixer is running,
doing your best to avoid directly hitting the
whisk to avoid excessive splatter. Once all
the sugar is added, scrape the entire bowl
and slowly turn up to Speed 12 until the
bowl is cooled to room temperature, about 8
to 10 minutes.
3. O
nce half of the butter has been added,
switch to the mixing paddle and then
increase speed to about 10 to incorporate
remaining butter. Once all of the butter has
been added, add the vanilla extract and salt,
mixing until all is incorporated.
4. U
se immediately or store in an airtight
container for up to 10 days.
4. O
nce the bowl is cool, reduce speed to 7
and add the butter very slowly, one piece at
a time. Once half of the butter has been
added, switch to the mixing paddle and then
increase speed to about 10 to incorporate
remaining butter. Once all of the butter has
been added, add the vanilla extract and salt,
mixing until all is incorporated.
T
IP: If the buttercream appears curdled, beat
on Speed 12 until smooth—this occurs when
the butter is too soft or warm.
Nutritional analysis per serving (2 tablespoons):
Calories 97 (68% from fat) • carb. 7g • pro. 1g • fat 7g
sat. fat 5g • chol. 20mg • sod. 9mg • calc. 0mg • fiber 0g
5. U
se immediately or store in an airtight
container for up to 10 days.
Chocolate Frosting
A light and fluffy classic.
T
IP: If the buttercream appears curdled, beat
on Speed 12 until smooth—this occurs when
the butter is too soft or warm.
Makes about 3 cups
4
cups confectioners’ sugar, sifted
4
ounces unsweetened chocolate, melted
and cooled
2
ounces semisweet chocolate, melted and cooled
Nutritional analysis per serving (2 tablespoons): Calories 119
(63% from fat) • carb. 11g • pro. 1g • fat 8g • sat. fat 6g
chol. 58mg • sod. 7mg • calc. 5mg • fiber 0g
34
3. R
efrigerate to set, at least 30 minutes. Once
set, use as desired. Frosting can be stored
in an airtight container for up to 1 week.
8
tablespoons (1 stick) unsalted butter,
cut into ½-inch pieces and at room
temperature
2
teaspoons pure vanilla extract
¼
teaspoon kosher salt
2
/3 to ¾ cup whole milk or heavy cream
Nutritional analysis per serving (2 tablespoons):
Calories 157 (43% from fat) • carb. 21g • pro. 1g • fat 8g
sat. fat 5g • chol. 23mg • sod. 46mg • calc. 14mg • fiber 0g
Dairy-Free Vanilla Frosting
1. P
ut all ingredients except the milk/cream in
the Cuisinart® mixing bowl. Attach the chef’s
whisk and mix on Speed 2 for 2 minutes.
Add ½ cup of the milk. Increase speed to 5
and beat until smooth and fluffy, about 4
minutes, stopping to scrape the bowl as
necessary. While still mixing on Speed 5,
add remaining milk, tablespoon by
tablespoon, as needed for spreadable
consistency.
This frosting pairs very well with the Gluten-Free
Golden Cupcakes (page 33).
Makes about 2 cups
1
cup non-hydrogenated vegetable
shortening
2
cups confectioners’ sugar, sifted
1
tablespoon pure vanilla extract
¼
teaspoon kosher salt
2. U
se immediately or store in an airtight
container for up to 10 days.
1. P
ut the shortening into the Cuisinart® mixing
bowl. Attach the chef’s whisk and begin
whisking on Speed 2, increasing up to
Speed 5 to cream and make smooth, about
30 seconds.
Nutritional analysis per serving (2 tablespoons):
Calories 158 (39% from fat) • carb. 24g • pro. 1g • fat 7g
sat. fat 5g • chol. 12mg • sod. 30mg • calc. 21mg • fiber 1g
Cream Cheese Frosting
2. S
crape the entire bowl and then add the
sugar. Start the mixer on Speed 2 and then
slowly increase speed to 5 to incorporate
the sugar. Scrape the bowl again and then
add the vanilla extract and salt. Mix again,
increasing up to Speed 10 until smooth and
fluffy, about 30 seconds.
A classic cream cheese frosting, perfect for a variety
of cakes, especially carrot and chocolate.
Makes
5½
¼
1
8
1
4 cups
cups confectioners’ sugar
teaspoon kosher salt
pound (two standard 8-ounce packages)
cream cheese, at room temperature
tablespoons (1 stick) unsalted butter, cut
into 1-inch pieces and at room
temperature
teaspoon pure vanilla extract
3. U
se immediately or store in an airtight
container for up to 10 days.
Nutritional analysis per serving (2 tablespoons):
Calories 182 (61% from fat) • carb. 19g • pro. 0g • fat 13g
sat. fat 6g • chol. 0mg • sod. 33mg • calc. 36mg • fiber 0g
Royal Icing
1. S
ift the sugar and salt into a small bowl and
reserve.
This icing is great for decorating sugar cookies or
cakes. You can add food coloring to color it or
extracts to flavor it.
ut cream cheese in the Cuisinart® mixing
2. P
bowl. Attach the flat mixing paddle and mix
on Speed 3 until smooth, about 1½ to 2
minutes. Add butter and beat until fully
incorporated and smooth. Reduce speed to
2 and, with the mixer running, slowly add
the sifted confectioners’ sugar/salt to the
bowl and mix until incorporated, about 2
minutes. Scrape the entire bowl well. Add
vanilla extract. Mix until incorporated.
Makes
4
1
2
1
1½ cups
cups confectioners’ sugar, sifted
large egg white, slightly beaten
tablespoons whole milk
teaspoon fresh lemon juice
1. P
ut the sugar into the Cuisinart® mixing
bowl. Attach the whisk, mix on Speed 3
and, with the mixer running, slowly add in
35
the egg white until fully incorporated, about
1 minute.
Nutritional analysis per serving (2 tablespoons):
Calories 221 (79% from fat) • carb. 11g • pro. 2g • fat 21g
sat. fat 13g • chol. 42mg • sod. 8mg • calc. 15mg • fiber 2g
hile the mixer is still running on Speed 3,
2. W
add the milk and lemon juice and mix until
fully incorporated. Scrape down the entire
bowl as necessary.
Simple Chocolate Mousse
Whipping cream is effortless in the Cuisinart® Stand
Mixer. Plus, you can fold in the chocolate on Speed 1
without worrying about over-mixing.
3. C
ontinue mixing until soft peaks form, about
2 minutes. Use immediately or cover the
bowl with a damp cloth so the icing does
not harden. Icing should be used the same
day. If not using immediately, it will need to
be rewhisked to remove any hard lumps that
may form.
Makes 5 cups
6
ounces good quality, bittersweet
chocolate, coarsely chopped
1¾
cups heavy cream, divided
1
tablespoon pure vanilla extract
2
tablespoons brandy or flavored liqueur (optional, e.g., hazelnut, coffee or orange)
N
ote: If using coloring or a flavoring extract
for the icing, add it with the milk and lemon
juice in step 2.
Nutritional analysis per serving (2 tablespoons):
Calories 163 (1% from fat) • carb. 40g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 6mg • calc. 3mg • fiber 0g
1. In a double boiler set over barely simmering
water, melt the chocolate with 2 tablespoons
of the heavy cream, stirring until smooth.
Remove from the heat and let cool until
lukewarm. Stir in the vanilla extract and
brandy or liqueur.
Chocolate Glaze/Ganache
Use to frost or fill your favorite cakes.
2. A
dd the remaining cream to the mixing bowl
of the Cuisinart® Stand Mixer. Attach the
whisk and begin whipping on Speed 1.
Gradually increase to Speed 12, until the
cream holds soft peaks, about 1½ minutes.
Makes about 1 cup
6
ounces chocolate (may use bittersweet
or semisweet), chopped
¾
cup heavy cream
3
tablespoons unsalted butter, cut into 1-inch pieces
3. S
tir about a fourth of the whipped cream
into the cooled, melted chocolate mixture.
Then fold in the remaining whipped cream.
1. P
ut the chopped chocolate in the Cuisinart®
mixing bowl.
4. C
over and refrigerate the mousse for 30
minutes.* Spoon or pipe into serving bowls.
If desired, garnish with shaved or finely
chopped chocolate and a dollop of whipped
cream.
ut the heavy cream in a small saucepan
2. P
and bring to just a simmer. Pour hot cream
over chocolate. Allow to sit for 1 minute to
cool slightly.
* If using the mousse to fill a pie, pour mixture
directly into cooled pie crust, like in our
Chocolate Cream Pie on page 29.
3. A
ttach the whisk and mix on Speed 4 until
chocolate is melted and the mixture comes
together, about 2 minutes. Add butter, one
cube at a time, and whisk until fully
incorporated and shiny.
5. C
hocolate mousse can be stored in the
refrigerator for up to two days.
4. If using as a glaze, use immediately. If using
as a filling, allow to sit until slightly
hardened. Any leftovers can be refrigerated
until solid, and then scooped and shaped
into truffles.
Nutritional analysis per serving (½ cup):
Calories 240 (78% from fat) • carb. 10g • pro. 1g • fat 21g
sat. fat 13g • chol. 56mg • sod. 0mg • calc. 0mg • fiber 1g
36
Whipped Cream
Whipped cream can over-whip very quickly. Once it
starts getting thick, check it often by lifting the head
of the mixer and looking for medium peaks.
Makes
1
2 to 4
½
about 2 cups
cup heavy cream
tablespoons confectioners’ sugar, sifted
teaspoon pure vanilla extract
Pinch kosher salt
1. P
ut heavy cream into the Cuisinart® mixing
bowl. Attach the whisk and begin mixing on
Speed 1, gradually increasing speed to 12
and mix until thick, 40 seconds. Add the
confectioners’ sugar, vanilla extract and salt,
being careful not to over-whip. Stop mixer
once medium peaks form, about 1 minute
total.
2. U
se immediately.
Nutritional analysis per serving (2 tablespoons):
Calories 56 (88% from fat) • carb. 1g • pro. 0g • fat 5g
sat. fat 4g • chol. 20mg • sod. 9mg • calc. 0mg • fiber 0g
37
NOTES:
38
©2018 Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
18CE051995
IB-15599-ESP
Trademarks or service marks of third parties used herein are the trademarks or service marks
of their respective owners.
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