Cuisinart DLC 2009CHB User Manual

INSTRUCTION AND RECIPE BOOKLET

Premier Series 9-Cup Food Processor DLC-2009CHB

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

box. The metal blade is loose in the work

bowl beneath a foam insert. Do not reach

into feed tube. Do not turn over work

bowl without ﬁrst removing metal blade.

Remove work bowl cover by turning it

clockwise and lifting.

IMPORTANT

UNPACKING

INSTRUCTIONS

12.Remove the base and bowl together by

grasping the plastic bowl at the top with

both hands and lifting the bowl straight

up. Do not rotate the bowl clockwise

on the base. This will cause the bowl to

separate from the base.

This package contains a Cuisinart^®Premier

Series 9-Cup Food Processor, and the

standard parts for it: Work bowl, work bowl

cover, large and small pushers, dough blade,

metal chopping/mixing blade, slicing disc,

shredding disc, detachable disc stem for

discs, spatula, How-to DVD and recipe/

instruction book.

13.Place the food processor on the counter

or table. Remove foam cylinder insert

from top of metal chopping blade. Read

the instructions thoroughly before using

the machine.

CAUTION: THE CUTTING TOOLS HAVE

VERY SHARP EDGES. To avoid injury when

unpacking the parts, please follow these

instructions.

14.Save the shipping cartons and plastic

foam blocks. You will ﬁnd them very

useful if you need to repack the processor

for moving or other shipment.

1. Place the box on a low table or on the

ﬂoor next to the kitchen counter or

table where you intend to keep the food

processor. Be sure the box is right side

up.

Please watch the enclosed How-to DVD

before using the food processor.

NOTE: Remember to return your com-

pleted product registration card with all

information carefully ﬁlled out.

2. Remove the cardboard insert. You will

see a rectangular block of plastic foam

that holds the processor parts, each

ﬁtted into a cavity in the foam.

WHEN REMOVING BLADE: CAREFULLY

REMOVE THE METAL BLADE BY GRASP-

ING THE CENTER WHITE HUB AND LIFT-

ING IT STRAIGHT UP. NEVER TOUCH THE

BLADES, AS THEY ARE RAZOR SHARP.

3. The detachable disc stem for the discs (A)

sits in a cavity in one corner of the foam

block. Remove this ﬁrst.

4. The pusher assembly, with large and

small pushers, (B) sits in the adjacent

cavity. Remove this next.

5. The dough blade (C) rests in a cavity

on the opposite side of the foam block.

Remove it from the foam.

6. The plastic spatula (D) is on one long side

of the foam block. Remove it next.

7. The slicing disc (E) is on the edge of one

of the long sides of the foam block; the

shredding disc (F) is on the other side.

Slide them out WITH GREAT CARE; THE

BLADES ARE VERY SHARP.

8. Lift out the DVD from its space on one

side of the foam block.

9. Lift out the foam block.

10.Remove the instruction/recipe book.

11.The housing base with work bowl, metal

blade and cover are at the bottom of the

Cabbage and Iceberg Lettuce . . . . . . . . 12

CONTENTS

Packing Feed Tube for

Desired Results . . . . . . . . . . . . . . . . . . . 12

Recommended Work Bowl Capacities. . . 2

Unpacking Instructions . . . . . . . . . . . . . . 3

Important Safeguards. . . . . . . . . . . . . . . . 5

Introduction . . . . . . . . . . . . . . . . . . . . . . . 6

Machine Includes . . . . . . . . . . . . . . . . . . . 7

Assembly Instructions . . . . . . . . . . . . . . . 7

Machine Functions. . . . . . . . . . . . . . . . . . 8

Operating Instructions . . . . . . . . . . . . . . . 8

Practicing Slicing and Shredding. . . . . . 13

Removing Sliced or Shredded Foods . . 13

Slicing and Shredding Techniques. . . . . 13

Small, Round Fruits and Vegetables . . . 13

Long Fruits and Vegetables . . . . . . . . . . 13

Small Amounts of Food . . . . . . . . . . . . . 13

French-Cut Green Beans . . . . . . . . . . . . 13

Matchsticks or Julienne Strips. . . . . . . . 13

Cooked Meat and Poultry . . . . . . . . . . . 14

Uncooked Meat and Poultry . . . . . . . . . 14

Salami and Other Sausages. . . . . . . . . . 14

Slicing and Shredding Cheese. . . . . . . . 14

Chopping, Puréeing & Mixing

with Metal Blade. . . . . . . . . . . . . . . . . . . . 9

Chop Raw Fruits and Vegetables. . . . . . . 9

Purée Fruits and Cooked Vegetables. . . . 9

To Dislodge Food . . . . . . . . . . . . . . . . . . 9

Chop Hard Food. . . . . . . . . . . . . . . . . . . . 9

Chop Fresh Herbs . . . . . . . . . . . . . . . . . . 9

Kneading Yeast Dough

with Dough Blade. . . . . . . . . . . . . . . . . . 15

Chop Peel from Citrus Fruit and Sticky

Machine Capacity. . . . . . . . . . . . . . . . . . 15

Using the Right Blade . . . . . . . . . . . . . . 15

Measuring the Flour . . . . . . . . . . . . . . . . 15

Prooﬁng the Yeast . . . . . . . . . . . . . . . . . 15

Processing Dry Ingredients . . . . . . . . . . 15

Adding Liquids . . . . . . . . . . . . . . . . . . . . 15

Kneading Bread Dough . . . . . . . . . . . . . 16

Kneading Sweet Dough . . . . . . . . . . . . . 16

Rising . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Shaping, Finishing and Baking. . . . . . . . 16

Making Consecutive Batches. . . . . . . . . 16

Bread Dough Problems and Solutions. . 16

Sweet Dough Problems and Solutions. . 17

Cleaning and Storage. . . . . . . . . . . . . . . 18

For Your Safety. . . . . . . . . . . . . . . . . . . . 19

Technical Data . . . . . . . . . . . . . . . . . . . . 19

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . 19

Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . 21

Fruit Like Dates . . . . . . . . . . . . . . . . . . . 10

Chop Meat, Poultry and Seafood. . . . . . 10

Purée Meat, Poultry and Seafood . . . . . 10

Chop Nuts . . . . . . . . . . . . . . . . . . . . . . . 10

Make Peanut Butter, Nut Butters . . . . . . 10

Make Flavored Butters,

Spreads and Dips. . . . . . . . . . . . . . . . . . 10

Make Mayonnaise . . . . . . . . . . . . . . . . . 10

Beat Egg Whites. . . . . . . . . . . . . . . . . . . 11

Whip Cream . . . . . . . . . . . . . . . . . . . . . . 11

Make Crumbs and Crumb Crusts . . . . . 11

Make Pastry . . . . . . . . . . . . . . . . . . . . . . 11

Make Quick Breads and Cakes . . . . . . . 11

Preparing Food For Slicing

and Shredding . . . . . . . . . . . . . . . . . . . . 12

Round Fruits and Vegetables . . . . . . . . . 12

Whole Peppers. . . . . . . . . . . . . . . . . . . . 12

Large Fruits Like Pineapple . . . . . . . . . . 12

Carefully read all instructions before using

this appliance.

use. Store blades and discs as you would

sharp knives, out of reach of children.

5. Be sure cover and feed tube are securely

locked in place before operating food

processor.

IMPORTANT

SAFEGUARDS

6. Never try to override or tamper with cover

interlock mechanism.

Always follow these safety precautions when

using this appliance.

Cleaning

Getting Ready

To protect against risk of electrical shock, do

not put base in water or other liquid.

1. Read all instructions.

General

2. Blades are sharp. Handle them carefully.

1. This appliance should not be used by or

near children, or individuals with certain

disabilities.

3. Always unplug from outlet when not

in use, before putting on or taking off

parts, before removing food and before

cleaning. To unplug, grasp plug and pull

from electrical outlet. Never pull cord.

2. Do not operate this, or any other motor-

driven appliance, while under the

inﬂuence of alcohol or other substances

that affect your reaction time or

perception.

4. Do not use outdoors.

5. Do not let cord hang over edge of table or

counter, or touch hot surfaces.

3. This food processor is UL listed for

household use. Use it only for food

preparation as described in the

accompanying recipe and instruction

book.

6. Do not operate any appliance with

damaged cord or plug, or after appliance

has been dropped or damaged in any

way. Return appliance to the nearest

authorized service facility for examination,

repair, or electrical or mechanical

adjustment.

4. The use of attachments not recom-

mended or sold by Cuisinart may cause

ﬁre, electrical shock or personal injury, or

damage to your food processor.

Operation

1. Keep hands as well as spatulas and other

utensils away from moving blades or

discs while processing food, to prevent

the possibility of severe personal injury

or damage to food processor. A plastic

scraper may be used, but only when the

food processor motor is stopped.

5. To avoid possible malfunction of work

bowl switch, never store processor with

pusher assembly in locked position.

6. Maximum rating of 5.0 amperes is based

on attachment that draws greatest

current. Other recommended attachments

may draw signiﬁcantly less current.

2. Avoid contact with moving parts. Never

push food down into feed tube by hand

when slicing or shredding. Always use

pusher.

NOTICE: This appliance has a polarized plug

(one blade is wider than the other).

As a safety feature, this plug will ﬁt in a

polarized outlet only one way. If the plug

does not ﬁt fully in the outlet, reverse the

plug. If it still does not ﬁt, contact a

qualiﬁed electrician. Do not attempt to defeat

this safety feature.

3. Make sure motor has completely stopped

before removing cover. (If machine does

not stop within 4 seconds after you

remove the pusher assembly, unplug and

call 1-800-762-0190 for assistance. Do

not use the machine.)

SAVE THESE

INSTRUCTIONS

FOR HOUSEHOLD

USE ONLY

4. Never store any blade or disc on motor

shaft. To reduce the risk of injury, no

blade or disc should be placed on the

shaft except when the bowl is properly

locked in place and the processor is in

INTRODUCTION

Congratulations on your purchase

of a Cuisinart^®Premier Series

9-Cup Food Processor. This

product is the ultimate food

preparation tool, and it comes

from the originator of the American

food processor, Cuisinart.

Dough Blade

Chopping/Mixing

Blade

The Cuisinart^®Premier Series

9-Cup Food Processor has all the

elements of quality that Cuisinart

is known for, including a powerful

motor, the Supreme^®Wide Mouth

Feed Tube, and the longest

4mm Slicing

Blade

warranty in the industry.

• The Cuisinart^®Supreme^®Wide

Mouth Feed Tube is perfect

for slicing whole fruits and

Medium

Shredding Disc

vegetables without precutting.

This feature, plus the ability to

use all of your existing Cuisinart specialty

blades and discs, makes

Pusher Assembly

the Premier Series 9-Cup the select

choice in food processors.

Cover with Cuisinart^®

Supreme^®Wide Mouth

Feed Tube

9-Cup Work Bowl

Shaft

(not shown)

Housing Base

Touchpad

Control Panel

Cord Storage

(not shown)

2. A large pusher that ﬁts into the Cuisinart^®

Supreme^®feed tube opening and moves

freely within it.

THE MACHINE

INCLUDES:

Upon contact, the large pusher meets an

activating rod in the center of the work bowl

handle, permitting the motor to start.

1. Housing base with a vertically

projecting shaft and convenient

touchpad control panel

2. 9-cup work bowl

3. Cover with Cuisinart^®Supreme Wide

Mouth Feed Tube

ASSEMBLY

INSTRUCTIONS

Blade Operation

4. Pusher assembly that slides inside the

feed tube

1. Plug in the housing base and place the

work bowl on top, with the work bowl

handle just to the left of center. Turn the

work bowl counterclockwise to lock it

onto the housing base.

5. Dough blade

6. Sharp metal chopping/mixing blade

7. Serrated slicing disc

2. Carefully lift and place the chosen blade

over the work bowl center shaft. Line up

the markings on the blade hub with the

motor shaft. Blade should ﬁt snugly and

rest on the bottom of the work bowl.

8. Shredding disc

9. Detachable stem for discs (not shown)

10. Plastic spatula (not shown)

The metal chopping blade chops raw and

cooked fruits, vegetables, meat, ﬁsh and

cheese to the exact consistency you want,

from coarse to ﬁne, even to a purée. It

chops nuts, makes nut butters, mayon-

naise and sauces, and mixes tender, ﬂaky

pastry. The metal chopping blade also

mixes cakes, frostings, cookies, quick

breads, mufﬁns, and biscuits.

3. Add desired ingredients to work bowl.

4. Place work bowl cover on work bowl, with

the handle area just to the left of center.

Turn counterclockwise to lock onto work

bowl.

5. Align pusher assembly and activating rod

with the feed tube opening on the work

bowl cover and slide the activating rod

down to the bottom.

The slicing disc makes beautiful whole

slices without torn edges. It slices whole

fruits and vegetables, cooked meat,

semi-frozen raw meat and loaves of bread.

6. You are now ready to operate the

machine.

Disc Operation

The shredding disc processes most ﬁrm

and hard cheeses into long, attractive

shreds. It also shreds vegetables like pota-

toes, carrots and zucchini, and processes

nuts and chocolate to a grated texture.

1. Plug in the housing base and place the

work bowl on top, with the work bowl

handle just to the left of center. Turn the

work bowl counterclockwise to lock it

onto the housing base.

2. Choose desired disc and place

underside-up on tabletop. Pick up

detachable disc stem and align it with

the raised plastic crescent on the disc

underside. The raised ‘lock’ indicator on

the left corner of the stem should be to

the left of the mounting plate on disc.

The detachable stem ﬁts both discs, mak-

ing disc storage compact in limited space.

The pusher assembly has two parts.

1. A small, removable, clear pusher that ﬁts

into a small center-located feed tube.

This tube is for narrow food like carrots,

for adding liquid, and for continuous

feeding of small food like garlic.

3. Turn the stem to the right, so the locking

tabs are covered by the metal supports

and a ‘click’ locks the stem in place.

4. With the stem facing down, place the

assembly over the center hub. It should

ﬁt snugly and rest on the bottom of the

work bowl.

•

Place the work bowl over the center stem,

with the handle area just to the left of

center. Turn counterclockwise to lock in

place.

5. Place work bowl cover onto work bowl,

with the handle area just to the left of

center. Turn counterclockwise to lock

onto work bowl.

Insert the metal chopping blade and put

ingredient pieces in the work bowl. Put

on the cover and turn counterclockwise

to lock onto work bowl. Align the pusher

and the pusher’s activating rod with the

corresponding openings on the feed tube,

and push all the way down.

6. Align pusher with the feed tube opening

on the work bowl cover and slide the

activating rod down to the bottom.

•

Press and release the PULSE button two

or three times. Each time the blade stops,

let the pieces drop to the bottom of the

bowl before you pulse again. This puts

them in the path of the blade each time

the motor starts.

7. Use the cord wrap on the housing base

underside to add or remove cord.

8. You are now ready to operate the machine.

MACHINE FUNCTIONS

Using the pulse/chopping technique, you

get an even chop without overprocessing.

Check the texture frequently by looking

through the cover. If you want a ﬁner

chop, press and release the PULSE

button until you achieve the desired

texture.

PULSE

1. With the machine properly assembled

and engaged, and ingredients in the work

bowl, press the PULSE button repeatedly

as needed.

ON (Continuous)

1. Properly assemble and engage the

machine.

Onions and other food with a high water

content will quickly end up as a purée, unless

examined through the work bowl after each

pulse to make sure they are not overpro-

cessed.

2. To add ingredients through the feed tube,

remove the pusher and ﬁll the feed tube

as directed (see Preparing Food for

Slicing or Shredding, page 12).

Try chopping other food like meat for ham-

burger or sausage. Then make mayonnaise,

pastry or bread, as described in the following

sections.

3. Engage the pusher and press the ON

button. The button light will turn on and

the motor will start.

To obtain consistent results:

4. Press the pusher ﬁrmly down until all

ingredients have passed into the work

bowl. Remove the pusher and reﬁll

ingredients as needed.

Be sure all the pieces you add to the bowl

are about the same size.

Be sure the amount you process is no larger

than recommended on the inside cover of

this booklet.

When you engage the pusher again, the unit

will automatically turn on.

5. Press the OFF button when ﬁnished.

Before you do anything, wait for the blade to

stop spinning. Once it does, turn the cover

clockwise to unlock, and remove by lifting it

off.

OPERATING

INSTRUCTIONS

Remove the bowl from the base of the ma-

chine before removing the blade. This creates

a seal to prevent food from leaking. Turn the

bowl clockwise to unlock from the base, and

lift straight up to remove.

Try chopping some practice foods, such

as a zucchini or potato, before you process

food to eat. First, cut the ingredients into

1-inch pieces.

To prevent the blade from falling from the

work bowl onto your hand when empty-

ing the work bowl, use one of the following

methods:

When making soup, you will want to purée

vegetables that have been cooked in liquid.

Don’t add the liquid to the work bowl, just

the cooked vegetables; remove vegetables

with a slotted spoon. They will purée faster

and smoother without liquid. Then add just

enough liquid to make the purée pourable,

return to the soup liquid and stir to combine.

Be sure your hands are dry. Grab the blade

hub, and remove the metal blade before

tilting the bowl, using a spatula to scrape off

any food. Then carefully lift the blade out of

the work bowl. Or insert your ﬁnger through

the hole in the bottom of the work bowl, grip-

ping the blade from the bottom, and grip the

outside of the work bowl with your thumb.

Or hold the blade in place with your ﬁnger or

spatula while pouring out food.

To dislodge food

Occasionally, a piece of food may become

wedged between the blade and the work

bowl. If this happens, unplug the machine,

remove the cover, lift the blade out carefully

and remove the wedged piece. Empty the

bowl, reinsert the blade and lock the cover

and pusher into place. Press the ON button

and drop the food pieces through the small

feed tube opening while the machine is run-

ning. After adding a cupful this way, add the

remaining food to the bowl and process in

the usual manner.

TECHNIQUES FOR

CHOPPING AND PURÉEING

WITH THE METAL BLADE

To chop raw fruits and vegetables

First cut the food into 1-inch (2.5cm) pieces.

You get a more even chop when all pieces

are about the same size. Put no more than

the recommended amount of food into the

work bowl (see table inside front cover). Lock

the cover in place. Press the PULSE button

at the rate of 1 second on, 1 second off, until

the food is coarsely chopped. For more ﬁnely

chopped results, hold the PULSE button,

letting the machine run continuously until

the desired consistency has been reached.

Check frequently to avoid overprocessing.

Use the spatula to scrape down the sides of

the work bowl if necessary.

To chop hard foods

To chop hard food like garlic and hard

cheese, assemble the unit, remove the small

pusher, press the ON button and drop the

food through the small feed tube while the

machine is running. Small foods like gar-

lic can be dropped in whole. Large foods

like hard cheese should be cut into 1-inch

(2.5cm) pieces. This method of process-

ing minces garlic, shallots and onions. Hard

cheese and coconut will have the same

texture as if they had been hand grated.

IMPORTANT: Never try to process cheese

that is too hard to cut with a knife. You may

damage the blade or the machine.

To purée fruits and cooked vegetables

First, cut the food into 1-inch (2.5cm) pieces.

You get a smoother purée faster when all

pieces are about equal in size.

To chop parsley and other fresh herbs

The herbs, the work bowl and the metal

chopping blade must all be thoroughly clean

and dry. Remove stems from herbs. Add

leaves to bowl and process, using the PULSE

button until chopped as ﬁne as desired. The

more herbs you chop at a time, the ﬁner

chop you can obtain. If completely dry when

chopped, parsley and other herbs will keep

for at least 4-5 days, stored in an airtight

bag in the refrigerator. They may be frozen

for months, stored in an airtight container or

bag.

Put no more than the recommended amount

of food in the work bowl (see table inside

front cover). Lock the cover in place. PULSE

to chop coarsely, then press the ON but-

ton and process continuously until food is

puréed. (NOTE: Cooked potatoes are an

exception to this procedure. They develop a

gluey texture when processed with the metal

blade.)

To chop peel from citrus fruit or to chop

sticky fruit like dates or raisins

To make peanut butter and other nut but-

ters

For citrus, remove only the peel with a

vegetable peeler, not the white pith, which

is bitter tasting. Cut the peel into lengths of

2 inches (5cm) or less and process with ½

cup (125 ml) of granulated sugar until ﬁnely

chopped. This may take 2 minutes or longer.

Process up to the recommended amount of

nuts. Using the ON button, let the machine

run continuously.

After 1½ to 2 minutes, the ground nuts will

form a ball that will gradually smooth out.

Scrape the sides of the bowl and continue

processing until drops of oil are visible. Taste

for consistency. The longer you process,

the softer the butter. For chunk style, add a

handful of nuts just after the ball of nut butter

begins to smooth out. To make cashew but-

ter, add a little bland vegetable oil. Processor

nut butters contain no preservatives. Store in

refrigerator to keep from separating.

For sticky fruit like dates, raisins, prunes and

candied fruit, ﬁrst freeze the fruit for about

10 minutes. Add some of the ﬂour called for

in the recipe to the fruit. Use no more than 1

cup (250 ml) of ﬂour for each cup of fruit.

To chop meat, poultry and seafood

The food should be very cold, but not frozen.

Cut it into 1-inch (2.5cm) pieces to ensure

an even chop. Using the ON button, process

no more than the recommended amount at

one time (see table inside front cover). Press

the PULSE button 3 or 4 times at a rate of

1 second on, 1 second off. If the food is not

chopped ﬁne enough, let the processor run

continuously for a few seconds. Check the

texture often to avoid overprocessing. Use a

spatula to scrape food from the sides of the

bowl as necessary.

To make ﬂavored butters, spreads

and dips

Cut room temperature butter into tablespoon

size pieces. Finely chop ﬂavoring ingredients

ﬁrst, such as anchovies, cheese, herbs, etc.

Be sure work bowl is clean and dry. Add

small hard ingredients like garlic and hard

cheese through the feed tube while machine

is running. Next, add the butter and process

using the ON button, until smooth.

To purée meat, poultry and seafood

Add any liquid ingredients last, while the

processor is running, and process just long

enough to blend. Process ingredients for

spreads and dips the same way. They should

be at room temperature and cut into 1-inch

(2.5cm) cubes, or added by tablespoonfuls.

Prepare the food as described above. Press

the PULSE button until evenly chopped, then

process continuously to the desired texture.

Scrape the bowl with a spatula as needed.

Leave the purée in the work bowl and add

eggs, cream and seasonings as called for by

the recipe. Process to combine thoroughly.

To make mayonnaise

You can make foolproof homemade mayon-

naise with your Premier Series 9-Cup Food

Processor. The work bowl and metal blade

must be clean and dry.

Remember, you control texture by the length

of time you process. By varying the process-

ing time, you can get a range of textures suit-

able for hamburgers, hash, stuffed peppers,

or smooth mousses.

Foods prepared with raw eggs may con-

tain salmonella or other potentially harm-

ful bacteria. Because egg yolks are a ﬁne

growth medium for bacteria, we recommend

that you cook them for use in mayonnaise,

Hollandaise sauce, Caesar salad dressing,

chilled soufﬂés, chilled chiffons, mousses

and other recipes calling for raw egg yolks.

For mayonnaise, we recommend using either

the “cooked egg” mayonnaise on page 31, or

using the following method with pasteurized

liquid eggs.

To chop nuts

Chop no more than the recommended

amount at one time. Press and release the

PULSE button and check frequently to avoid

nuts clumping together in a nut butter. When

a recipe calls for ﬂour or sugar, add some to

the nuts before you chop, about ½ cup for

each cup of nuts. This allows you to chop the

nuts as ﬁne as you want without turning them

into a nut butter. You can also chop nuts with

a shredding or slicing disc. The optional ﬁne

shredding disc is particularly good.

For a “one egg” batch of basic mayonnaise

made with pasteurized liquid eggs, place ¼

cup pasteurized liquid eggs, 2 tablespoons

wine vinegar or lemon juice, 1 teaspoon dry

mustard, ½ teaspoon kosher salt and a pinch

of ground white pepper in the work bowl.

With the machine running, add ½ cup of

vegetable oil to the small pusher and allow

to slowly drip into the mixture while process-

ing. After all the oil has dripped through, add

another ½ cup of vegetable oil to the small

pusher and allow to drip through. The mixture

will form a thick emulsion. For variation, you

may experiment with using ﬂavored vinegars,

adding chopped fresh herbs, dry herbs, or

roasted garlic to taste. To make your mayon-

naise a little lighter, add some well-drained

plain fat-free yogurt to taste.

For seasoned crumbs, chop parsley or other

fresh herbs with the crumbs. For buttered

crumbs, process until the dry crumbs are of

the desired texture, then dribble melted but-

ter through the small feed tube opening while

the machine is running. For crumb crusts,

process crackers or cookies as described

above. Add sugar, spices and butter, and

cut into pieces as speciﬁed by your recipe.

Process until well combined.

To make pastry

Combine unbleached all-purpose ﬂour, salt

and pieces of very cold butter in the work

bowl. Process to the consistency of corn-

meal. Sprinkle evenly with the minimum

amount of cold liquid in the recipe. PULSE

5 or 6 times. The dough should begin to

hold together when pressed. If it is still dry

and crumbly, add more water – 1 teaspoon

at a time – until the dough holds together

easily. Do not let the dough form a ball in the

processor or it will be overworked and tough.

Form into a round disc, one inch thick, and

wrap in plastic wrap. Refrigerate for 1 hour

before using, or double wrap and freeze for

later use.

To beat egg whites

The work bowl must be absolutely clean.

Add 3 or more egg whites (up to 6 large

egg whites) and press the ON button. Add

about 1 teaspoon of lemon juice or vinegar

for every egg white. Vinegar makes stiffer

whites; its ﬂavor is hardly detectable in cakes

or soufﬂés. Continue processing until the

egg whites hold their shape, about 1½ to 2½

minutes.

To make quick breads and cakes that use

baking powder and/or soda

To whip cream

The most important rule for success is not to

overmix after adding the ﬂour. The ingredi-

ents for these soft doughs should be cold,

except butter. If the recipe calls for chopped

ingredients like lemon peel or nuts, chop

them ﬁrst while the work bowl is clean and

dry, then set aside until needed.

Processor whipped cream holds its shape

very well. It is good for decoration or as a

topping; however, it will not whip to the light,

ﬂuffy consistency obtained by methods that

beat in more air. Chill the cream well before

starting. Process continuously using the ON

button, until it begins to thicken. Then add

sugar as desired and continue processing,

watching carefully for the desired consis-

tency.

Put dry ingredients like ﬂour, salt and leaven-

ing in the work bowl and process with the

metal blade for 5 seconds to mix. Remove

and reserve the dry ingredients.

For consistently reliable results, add 2 table-

spoons (30 ml) of nonfat dry milk for every

cup of cream before whipping.

Add the eggs and sugar to the work bowl

and, using the ON button, process to mix,

letting the machine run about 1 minute. Next,

add butter. Cut into 1-inch pieces at room

temperature. Run machine continuously for

a minute, until the butter is thoroughly mixed

with the sugar and eggs. Then add ﬂavor-

ing and liquid – vanilla, spices, cocoa, etc.

Process until mixed. Add the dry ingredients

to the work bowl.

To make crumbs and crumb crusts

Cut or break bread, crackers or cookies into

1-inch pieces and place in work bowl. Press

the ON button and process continuously until

pieces reach the desired texture.

Process by pulsing, inspecting after each

pulse. Stop pulsing as soon as the dry

ingredients have almost disappeared into

the batter. Overprocessing will cause quick

breads and cakes to be tough. (If your recipe

calls for ingredients that are to be coarsely

chopped – like raisins or nuts – add them last

with the mixed dry ingredients.)

Whole peppers are an exception

Remove the stem and cut the stem end

ﬂat. Remove the core and scoop out the

seeds. Leave the end opposite the stem

whole, to keep the structure stiff. This

ensures round, even slices.

Large fruits like pineapple

Cut the ends ﬂat, cut in half, and either

core or remove the seeds. If necessary,

cut the halves into smaller pieces to ﬁt the

feed tube.

To make cake mix

Your food processor work bowl is large

enough for the preparation of an 18.5-ounce

packaged cake mix. Insert the metal blade

and add the cake mix to the work bowl.

Press the ON button and while the ma-

chine is running, add the eggs and liquid

through the small feed tube and process for

5 seconds. Scrape down the sides of the

work bowl and process 1 minute more for

maximum volume. Do not remove the metal

blade. Insert a ﬁnger into the underside of

the blade from the bottom of the work bowl

to hold the blade in place while emptying the

batter.

Cabbage and iceberg lettuce

Turn the head on its side and slice off the

top and bottom, leaving a center section

about 3 inches (8cm) deep. Remove the

core, then cut in wedges to ﬁt the feed

tube. Remove the core from the bottom

and top pieces and cut into wedges to ﬁt

into the feed tube.

The optional 2mm and 1mm slicing discs

are excellent for slicing cabbage for cole-

slaw.

Tip: After emptying cake batter or puréed

soup from the work bowl, replace the

bowl on the motor base and PULSE once.

Centrifugal force will spin the batter off

the blade onto the sides of the work bowl.

Remove the blade, and use the spatula to

scrape any remaining batter from the bowl.

If the fruit or vegetable doesn’t ﬁt, try in-

serting it from the bottom of the feed tube,

where the opening is slightly larger.

Pack the feed tube for desired results.

For long slices or shreds, cut the food

into feed-tube widths and pack the pieces

horizontally.

PREPARING FOOD FOR

SLICING AND SHREDDING

For disc assembly instructions, refer to

Assembly Instructions.

For small, round slices or short shreds

from carrots, zucchini and other long veg-

etables, cut in feed tube heights and pack

tightly upright.

Round fruits and vegetables

Food should ﬁt snugly, but not so tightly

that it prevents the pusher from moving.

Before processing onions, apples and

other large, round fruits and vegetables,

cut the bottom ends ﬂat to make the food

lie stable on the disc.

When slicing or shredding, always use the

pusher.

Never put your ﬁngers or a spatula into

the feed tube.

Place the food in the feed tube, ﬂat side

down, as far left as possible, to prevent it

from tilting when being processed. Choose

fruits that are ﬁrm and not too ripe.

Never push down hard on the pusher. Use

light pressure for soft fruits and vegetables

like bananas, mushrooms, strawberries

and tomatoes, and for all cheese. Use

medium pressure for most food: apples,

celery, citrus fruit, potatoes and zucchini.

Use ﬁrm pressure for hard vegetables like

carrots and yams.

Remove large hard pits and seeds from

fruits before processing. Seeds from citrus

fruits need not be removed. Remove the

rind before slicing or shredding, if desired.

Long fruits and vegetables

PRACTICING SLICING

AND SHREDDING

Trim foods like bananas, celery and zuc-

chini by cutting them into pieces slightly

shorter than the feed tube. Cut both ends

ﬂat. (Use a ruler as a guide, or the pusher

assembly.) Fill the feed tube with the piec-

es, standing them vertically and adding

enough pieces so they are solidly packed

and cannot tilt sideways as they are sliced

or shredded.

1. Insert a slicing or shredding disc, put the

cover on the work bowl and insert the

food in the feed tube.

2. Slide the pusher into place, and apply

pressure to the pusher while pressing

down the PULSE button. Release the

button as soon as the food is sliced or

shredded.

Small amounts of food

Use the small feed tube and the small

pusher. Remove the small pusher from the

pusher assembly. Place the pusher assem-

bly onto the feed tube and press the sleeve

all the way down.

3. You can load the feed tube repeatedly

without removing work bowl cover.

Simply grasp the pusher and lift up. The

pusher assembly will come off easily,

leaving the cover and feed tube in place.

Your other hand is free to reload the

feed tube, and you do not need to re-

press the ON button if it was previously

selected.

Cut the food in lengths slightly shorter than

the feed tube. If slicing one or two long,

thin vegetables like carrots, push them to

the far left. If you are slicing a few vegeta-

bles that are wide at one end and narrow

at the other (carrots, celery or scallions) cut

them in half and pack in pairs, alternating

one wide end up, one narrow end up.

REMOVING SLICED OR

SHREDDED FOOD

Before you do anything, wait for the disc

to stop spinning. When it does, unplug

the unit, then hold the work bowl handle

and turn it clockwise. Then lift; the work

bowl and cover will come off together. Turn

cover clockwise to unlock from work bowl.

French-cut green beans

Trim fresh green beans to feed-tube

widths. Stack in the feed tube horizontally

to about one inch from the top. Use the

slicing disc, apply light pressure to the

pusher and press the PULSE button until

beans are sliced.

Lift, remove, invert and place on counter

space.

To make long, horizontal slices of raw zuc-

chini or carrots, use the same procedure.

Remove the slicing or shredding disc.

Matchsticks or julienne strips

Place two ﬁngers under each side of the

disc and lift it straight up. Place the disc

on top of the inverted work bowl cover to

minimize drips and spills.

Process the food twice – ‘double slice’ it.

Insert large fruits or vegetables (potatoes,

turnips, zucchini, apples) in the feed tube.

Cut pieces to ﬁt the feed tube horizontally

from end to end. Apply pressure to the

pusher while pressing the PULSE button

until the food is sliced. You will get long

slices.

TECHNIQUES FOR SLICING

AND SHREDDING

Small, round fruits and vegetables

For large berries, radishes and mush-

rooms, trim the bottom ends ﬂat with a

knife. Insert the food through the feed

tube, standing each piece on a ﬂat end.

You can ﬁll the tube to about 1 inch (2.5cm)

from the top.

Remove the slices from the work bowl

and reassemble. The slices should be as-

sembled horizontally with cut edges facing

front and back. Reinsert them in the feed

tube, wedging them in tightly. Slice them

again. You will obtain long julienne strips.

The bottom layer gives you perfect slices

for garnish. If you want all the slices to be

perfect, it’s best to process one layer at a

time.

With the optional square julienne disc, you

can make square julienne strips in one

operation.

Cooked meat and poultry

Salami and other sausages

The food must be very cold. If possible,

use a piece of food just large enough to ﬁt

in the feed tube. To make julienne strips

of ham, bologna or luncheon meat, stack

slices, then roll or fold them double and

stand upright in the feed tube, wedging in

as many rolls as possible. This technique

works better with square or rectangular

pieces than with round ones.

If the sausage is soft, freeze it until hard

to the touch but easily pierced with the tip

of a sharp knife. Hard sausages need not

be frozen. Use the small feed tube if the

sausage is thin enough to ﬁt. Otherwise,

cut the sausage into pieces to ﬁll the large

feed tube completely. Stand the pieces

vertically, packing them tightly so they

cannot tilt sideways.

Uncooked meat and poultry

Firm cheese like Swiss and Cheddar

Cut the cheese into pieces to ﬁt the feed

tube. Put it in the freezer until semi-frozen,

hard to the touch but easily pierced with

the tip of a sharp knife. Stand the pieces in

the feed tube and apply light pressure to

the pusher.

Cut the food into pieces to ﬁt the feed

tube. Boneless, skinned chicken breasts

will usually ﬁt when cut in half crosswise.

Wrap the pieces in plastic wrap and put

them in the freezer. They are ready to slice

when they are easily pierced with the tip

of a sharp knife, although semi-frozen and

hard to the touch. Remove plastic wrap.

Stand them in the feed tube, cut side

down, and slice them against the grain,

using ﬁrm pressure on the pusher. Or lay

them ﬂat in the feed tube, as many as will

ﬁt, and slice with the grain, using ﬁrm pres-

sure.

IMPORTANT: Never try to slice soft cheese

like mozzarella or hard cheese like Parme-

san. You may damage the slicing disc or

the food processor itself. You can success-

fully shred most cheeses except soft ones.

The exception is mozzarella, which shreds

well if thoroughly chilled.

Hard cheeses like Parmesan shred well

only at room temperature. Therefore, only

attempt to slice or shred mozzarella when

well chilled, and Parmesan when at room

temperature.

SLICING AND SHREDDING CHEESE

TYPE OF CHEESE

CHOP/PUREÉ

SHRED

SLICE

Soft

Brie, Camembert, room temperature

Mozzarella chilled 15-20 min in freezer

Ricotta, room temperature

Cottage, Cream

yes

Semi-Soft

Blue, chilled

Fontina, chilled

Bel Paese, chilled

yes

Semi-Hard

Cheddar, chilled

yes

Monterey Jack, Longhorn, chilled

Swiss, Jarlsberg, chilled

Edam, Gouda, chilled

Provolone, chilled

Hard, at room temperature

Parmesan, Romano, Locatelli

Pecorino, Asiago

yes

*Soft and semi-soft cheeses will purée; semi-hard and hard cheeses will chop.

Measuring the ﬂour

TECHNIQUES FOR

It’s best to weigh it. If you don’t have

a scale, or the recipe does not specify

weight, measure by the stir, scoop and

sweep method. Use a standard, graduated

dry measure, not a liquid measuring cup.

KNEADING YEAST DOUGH

WITH THE DOUGH BLADE

The Premier Series 9-Cup Food Proces-

sor is designed to mix and knead dough

in a fraction of the time it takes to do it

by hand. You will get perfect results every

time if you follow these directions.

With a spoon or fork, stir the ﬂour in its

container. Do not measure ﬂour directly

out of the bag; it is too packed to get an

accurate measure. With the dry measure,

scoop up the ﬂour so it overﬂows. With a

spatula or knife, sweep excess ﬂour back

into the container so the top of the mea-

sure is level.

NEVER TRY TO PROCESS DOUGH

THAT IS TOO STIFF TO KNEAD

COMFORTABLY BY HAND.

There are two general types of yeast

dough. Typical bread dough is made with a

ﬂour mix that contains at least 50% white

ﬂour. It is uniformly soft, pliable and slightly

sticky when properly kneaded.

Do not pack ﬂour into the dry measure.

Prooﬁng the yeast

The expiration date is marked on the

package. To be sure your yeast is active,

dissolve it in a small amount of warm liquid

It always cleans the inside of the work

bowl completely when properly kneaded.

(about 1/ cup [75 ml] for one package of

dry yeast). The temperature of liquid used

to dissolve and activate yeast must be

between 105° and 115°F (40° and 46°C).

Yeast cells are not activated at tempera-

tures lower than this and they die when

exposed to temperatures higher than

130°F (54°C).

Typical sweet dough contains a higher pro-

portion of sugar, butter and/or eggs than

typical bread dough. It is rich and sticky

and it does not clean the inside of the work

bowl.

It requires less kneading after the ingredi-

ents are mixed. Although 30 seconds are

usually sufﬁcient, 60 to 90 seconds give

better results if the machine does not slow

down. Except for kneading, the processing

procedures are the same for both types of

dough.

If the recipe includes a sweetener like

sugar or honey, add a teaspoon with the

yeast. If no sweetener is called for, add a

pinch, or add a pinch of ﬂour. The yeast

won’t foam without it. Let the mixture

stand until it foams, up to 10 minutes. If it

does not foam, discard and begin again

with fresh yeast.

Machine capacity

Recommended maximum amount of ﬂour

is 4 cups of all-purpose ﬂour or 2½ cups

of whole-grain ﬂour. If a bread dough calls

for more than the recommended amounts

of ﬂour, mix and knead it in equal batches.

Do the same for sweet doughs that call for

more than 3½ cups of ﬂour.

Processing dry ingredients

Put the ﬂour in the work bowl with all the

other dry ingredients. If the recipe calls for

herbs, oil or solid fats like butter, add them

with the ﬂour. Turn the machine on and let

it run for about 20 seconds. (Cheese, nuts

and raisins may be added with the dry

ingredients or during the ﬁnal kneading.

To leave them almost whole, add them 5

seconds before you stop kneading. For a

ﬁner texture, add them sooner.)

Using the right blade

Use the dough blade when the recipe calls

for more than 3½ cups (17½ ounces/875

ml) of ﬂour. Use the metal chopping blade

when a recipe calls for less than 3½ (875

ml) cups of ﬂour.

Adding liquids

Because the dough blade does not extend

to the outside rim of the work bowl, it

cannot pick up all the ﬂour when small

amounts are processed.

All liquid should be added through the small

feed tube while the machine is running. Add

liquid in a slow, steady stream, only as fast

as dry ingredients absorb it. If liquid sloshes

or splatters, stop adding it but do not turn off

the machine. Wait until ingredients in bowl

have mixed, then add remaining liquid slowly.

Pour liquid onto dough as it passes under

feed tube opening. Do not pour liquid directly

onto bottom of bowl.

1½ hours but will vary from 45 minutes

to several hours, depending on the type

of ﬂour and the humidity in the air. To test

whether the dough has risen enough, stick

a ﬁnger in it. An indentation should remain.

If it doesn’t, let the dough rise more and

test again.

Follow the recipe carefully. It is important to

add enough liquid to make the dough soft

enough to knead. Kneading dough that is too

stiff can strain the machine.

When it has risen enough, punch the

dough down.

Shaping, ﬁnishing and baking

If you shape the dough in loaf pans, ﬁll

pans only half full. Let rise until dough is

just slightly above the top of the pan. If

shaping free-form loaves, let them rise on

an oiled baking sheet until at least doubled

in bulk.

All liquid except that used to activate yeast

should be cold, to minimize the possibility

of overheating the dough. You must never

knead a yeast dough to a temperature higher

than 100°F (37°C). Doing so will slow or even

prevent the action of the yeast.

Kneading bread dough

Making consecutive batches

You can make several batches of bread

dough in a row. The motor in the Premier

Series 9-Cup Food Processor is extremely

efﬁcient.

Do not try to use the machine to knead

dough that is too stiff to knead comfortably

by hand. Doing so can strain the machine.

After the dough starts to clean the inside

of the work bowl completely and forms a

ball, process it for 60 seconds to knead it.

Stop the machine and test the dough to be

sure it’s properly kneaded. Typical bread

dough should have a soft, pliable texture

and it should feel slightly sticky. Stretch the

dough with your hands to test it. If it feels

hard, lumpy or uneven, continue process-

ing until it feels uniformly soft and pliable.

Make sure that the blade is ﬁrmly pressed

back into place after removing the dough

to test it.

TYPICAL BREAD DOUGH

PROBLEMS AND

SOLUTIONS

If dough blade doesn’t incorporate

ingredients

Always start processor before adding

liquid. Add liquid in slow, steady stream,

only as fast as dry ingredients absorb it. If

you hear liquid sloshing, stop adding it but

do not turn off machine. Instead, wait until

ingredients in work bowl have mixed, then

add remaining liquid slowly. Pour liquid

onto dough as it passes under feed tube;

do not pour liquid directly onto bottom of

work bowl.

Kneading sweet dough

Process dough for at least 30 seconds

after all the ingredients have been incor-

porated. It will not clean the inside of the

work bowl. If necessary, scrape the bowl

and process for 5 more seconds.

Rising

If blade rises in work bowl

Blade may not have been pushed down as

far as possible before processing started.

Put the dough in a large, resealable lightly

ﬂoured plastic bag. Squeeze out all the air

and seal, allowing space for the dough to

rise.

Excessively sticky dough can cause blade

to rise even though it cleans inside of work

bowl.

Or put the ball of dough in a large bowl

coated with soft butter or vegetable oil.

Roll the dough around to coat its entire

surface. Cover it with a damp towel or a

piece of oiled plastic wrap.

If dough feels very sticky, reinsert blade

and immediately add 2 tablespoons (30

ml) ﬂour through small feed tube while

machine is running.

Let it rise in a warm, draft-free place, about

80˚F (26˚C). The rising time is usually about

If dough doesn’t clean inside of

work bowl

dough into 2 batches and complete pro-

cessing. Pinch dough to make sure that

it is not too stiff to knead comfortably by

hand. If it is, add liquid, 1 teaspoon (5 ml)

at a time, until dough is sufﬁciently moist

to clean inside of bowl.

• Amount of dough may exceed maximum

capacity of your food processor. Remove

half and process in 2 batches.

• Dough may be too dry. If it feels crumbly,

add water, 1 tablespoon (15 ml) at a time,

while machine is running, until dough

becomes moist and cleans inside of work

bowl. Wait 10 seconds between addi-

tions of liquid.

If dough doesn’t rise

We recommend you always test activity

of yeast before using, by stirring it and at

least ½ teaspoon (2 ml) sugar into about

1/ cup (75 ml) warm liquid (105-120°F)

(40-48°C). Within 10 minutes foam should

develop, indicating yeast is active. Do

not use dry yeast after expiration date on

package.

• Dough may be too wet. While machine is

running, add 1 tablespoon (9 gm) of ﬂour.

If necessary, add more, 1 tablespoon (9

gm) at a time, until dough cleans inside

of work bowl and forms a ball.

Do not use warmer water, or overheat

dough with excessive kneading, as it may

kill the yeast cells. All other liquid should

be cold.

• Dough blade is intended only for recipes

calling for at least 3½ cups of ﬂour (17½

ounces/496 gm). If your recipe calls for

less ﬂour, remove metal dough blade and

insert metal chopping blade. Always use

metal chopping blade for recipes calling

for less than 3½ cups (496 gm) of ﬂour,

such as pizza dough.

Don’t knead so long that dough becomes

overheated. The ideal temperature for

kneaded dough is 80°F (26°C); it should

never exceed 100°F (37°C).

Let dough rise in draft-free environment of

about 80-90°F (26-32°C).

If nub of dough forms on top of blade

and does not become uniformly kneaded

Stop machine, carefully remove dough,

divide into 3 pieces and redistribute evenly

in work bowl. Continue processing until

dough is uniformly soft and pliable.

Dough containing whole grain ﬂour will

take longer to rise than dough made of

white ﬂour only.

If baked bread is too heavy

Next time, feel dough to be sure it is

uniformly soft, pliable and slightly sticky,

before setting aside to rise. Let dough

fully double in bulk in bowl or bag, punch

it down, then let it double again after it is

shaped.

If dough feels tough after kneading

Divide dough into 2 or 3 pieces and redis-

tribute evenly in bowl. Process 10 seconds

or until uniformly soft and pliable.

If soft dough or liquid leaks onto base of

food processor

Always start processor before adding liquid

and add liquid only as fast as dry ingredi-

ents absorb it.

PROBLEMS AND

SOLUTIONS WITH

TYPICAL SWEET DOUGHS

If motor stops

If motor slows down

• Cover may have become unlocked.

• Amount of dough may exceed maximum

capacity. Remove half, and process in

2 batches.

• Power cord may have become un-

plugged.

• Excessive strain may have caused mo-

tor to overheat and stop. Wait for the

motor to cool, 5 to 10 minutes. A safety

protector in the motor prevents exces-

sive overheating. If the motor stops, turn

machine off. After 5-10 minutes, divide

• Don’t process too long after all

ingredients are incorporated.

Rich doughs will give you good results

after only 30 seconds of kneading.

If blade doesn’t incorporate ingredients

Butter or margarine, if not melted, must

be cut into tablespoon-size pieces before

being added to work bowl.

Use of a spray attachment is also effective.

If necessary, use a brush.

The work bowl is made of Lexan^®(plastic),

which is shatter resistant and heat resis-

tant. It should not be placed in a micro-

wave oven, as the aperture at the front

of the pusher houses the metal rod that

activates the motor.

If dough blade rises in work bowl

Blade may not have been pushed down as

far as possible before processing started.

Machine may be overloaded. Remove half

of dough and process in 2 batches.

TIP: When preparing a meal, make the

dishes with the smallest amount of wet

ingredients ﬁrst.

If motor stops

See comments under ‘Typical Bread

Dough’ Problems and Solutions, page 16.

For example, make the bread ﬁrst; then

you don’t need to wash the bowl before

making the salad.

If dough doesn’t rise

See comments under ‘Typical Bread

Dough’ Problems and Solutions, page 16.

In many cases, wiping the bowl with a pa-

per towel between recipes is sufﬁcient.

CLEANING AND STORAGE

Chopping certain foods may scratch or

cloud the work bowl. These foods include

ice, whole spices, coffee beans and oils

like wintergreen. If you like to prepare your

own spice blends, you may want to keep a

second bowl just for that purpose.

Keep your food processor ready to use on

a kitchen counter. When not in use, leave it

unplugged.

Store the blades and discs as you would

sharp knives, out of the reach of children.

The disc and blade holders are optional

accessories which offer safe and conve-

nient storage.

The housing base is made of a tough plas-

tic with high impact resistance. Its smooth

surface will look new for years. Keep a

sponge handy as you work, and wipe spills

from the base.

All parts except the housing base are

dishwasher safe, and we recommend

washing them in the dishwasher on the top

rack. Due to intense water heat, washing

the work bowl and work bowl cover on the

bottom rack of your dishwasher may cause

damage over time. Insert the work bowl

upside down. Remember to unload the

dishwasher carefully wherever you place

sharp blades and discs.

Four rubber feet on the underside keep

the base from moving on most work

surfaces when the machine is processing

heavy loads. If the feet leave spots on the

counter, spray them with a spot remover

and wipe with a damp sponge. If any trace

of the spot remains, repeat the procedure

and wipe the area with a damp sponge

and nonabrasive cleaning powder.

To simplify cleaning, rinse the work bowl,

cover, pusher assembly and blade or disc

immediately after use so food won’t dry

on them. Openings at the bottom of the

large pusher provide drainage and make

cleaning easy. If food lodges in the pusher,

remove it by running water through it, or

use a bottle brush.

To clean the inside of the detachable stem,

slide the stem release button on the side

up as far as it will go and hold it there as

you run water through the stem.

IMPORTANT: Never store any blade or

disc on the motor shaft. No blade or disc

should be placed on the shaft except when

the processor is about to be used.

If you wash blades and discs by hand, do

it carefully. Avoid leaving them in soapy

water where they may disappear from

sight. To clean the metal blade, ﬁll the work

bowl with soapy water, hold the blade by

its plastic center and move it rapidly up

and down on the center shaft of the bowl.

An automatic, temperature-controlled cir-

cuit breaker in the motor ensures complete

protection against motor burnout. If the

processor runs for an exceptionally long

time when chopping, mixing or knead-

ing a thick or heavy mixture in successive

batches, the motor may overheat. If this

happens, the processor will stop. Turn it

off and wait for the motor to cool before

proceeding. It will usually cool within 10

minutes. In extreme cases, cooling could

take an hour.

FOR YOUR SAFETY

Like all powerful electrical appliances, a

Premier Series Food Processor should be

handled with care. Follow these guidelines

to protect yourself and your family from

misuse that could cause injury.

Handle and store metal blades and discs

carefully. Their cutting edges are very

sharp.

Always place discs on ﬂat stable surface

before connecting detachable stem.

Safety switches prevent the machine from

operating when the work bowl or the cover

is not locked into position. The motor

stops within seconds when it has been

turned off, and a fast-stop circuit stops

it instantly when the pusher assembly is

removed.

Never put blades or discs on the motor

shaft until the work bowl is locked in place.

Always be sure that the blade or disc is

down on motor shaft as far as it will go.

Always insert chopping blade and dough

blade in the work bowl before putting

ingredients in bowl.

LIMITED THREE-YEAR

WARRANTY ON THE

ENTIRE MACHINE

When slicing or shredding food, always

use the pusher.

Never put your ﬁngers or spatula into feed

tube.

FULL TEN-YEAR

Always wait for the blade or disc to stop

spinning before you remove the pusher as-

sembly or cover from the work bowl.

WARRANTY ON MOTOR

This warranty is available to consumers only.

You are a consumer if you own a Cuisinart^®

Premier Series 9-Cup Food Processor that

was purchased at retail for personal, family or

household use. Except as otherwise required

under applicable law, this warranty is not avail-

able to retailers or other commercial purchasers

or owners.

We warrant that your Cuisinart^®Premier Series

9-Cup Food Processor will be free of defects

in materials and workmanship under normal

home use for 3 years from the date of original

purchase.

Always unplug the unit before removing

food, cleaning, or putting on or taking off

parts.

Always remove work bowl from base of

machine before you remove chopping

blade or dough blade.

Be careful to prevent the chopping blade

from falling out of the work bowl when

emptying the bowl. Remove it before tilting

bowl, or hold it in place with your ﬁnger, a

spatula or a spoon.

We suggest you complete and return the

enclosed product registration card promptly

to facilitate veriﬁcation of the date of origi-

nal purchase. However, return of the product

registration card does not eliminate the need for

the consumer to maintain the original proof of

purchase in order to obtain the warranty ben-

eﬁts. 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.

TECHNICAL DATA

The motor in your food processor operates

on standard line operating current. The

appropriate voltage and frequency for your

machine are shown on the lower housing

under the base.

If your Cuisinart^®Premier Series 9-Cup Food

Processor should prove to be defective within

the warranty period, we will repair it, or if we

think necessary, replace it. To obtain warranty

service, simply call our toll-free number 1-800-

726-0190 for additional information from our

Customer Service Representatives, or send

the defective product to Customer Service at

Cuisinart, 150 Milford Road, East Windsor, NJ

08520.

result 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, replace-

ment, or refund for 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 1-800-726-0190.

To facilitate the speed and accuracy of your

return, please enclose $10.00 for shipping and

handling of the product.

Please pay by check or money order (California

residents need only supply proof of purchase

and should call 1-800-726-0190 for shipping

instructions).

Cuisinart will be responsible for the cost of the

repair, replacement, and shipping and handling

for such products under warranty.

BEFORE RETURNING YOUR CUISINART®

PRODUCT

NOTE: For added protection and secure han-

dling 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. Please be sure to include your return

address, daytime phone number, description

of the product defect, product model number

(located on bottom of product), original date of

purchase, and any other information pertinent to

the product’s return.

Your Cuisinart^®Premier Series 9-Cup Food Pro-

cessor has been manufactured to the strictest

speciﬁcations and has been designed for use

with the authorized accessories and replace-

ment parts.

If you are experiencing problems with your

Cuisinart® product, we suggest that you call our

Cuisinart® Service Center at

1-800-726-0190 before returning the product

serviced. If servicing is needed, a Representa-

tive can conﬁrm whether the product is under

warranty and direct you to the nearest service

location.

Important: If the nonconforming product is to

be serviced by someone other than Cuisinart’s

Authorized Service Center, please remind the

servicer to call our Consumer Service Center at

1-800-726-0190 to ensure that the problem is

properly diagnosed, the product is serviced with

the correct parts, and the product is still under

warranty.

This warranty expressly excludes any defects or

damages caused by accessories, replacement

parts, or repair service other than those that

have been authorized by Cuisinart.

This warranty does not cover any damage

caused by accident, misuse, shipment or other

ordinary household use.

This warranty excludes all incidental or conse-

quential damages. Some states do not allow

the exclusion or limitation of these damages, so

they may not apply to you.

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 which sells Cuisinart products of the

same type.

The retail store shall then, at its discretion, either

repair the product, refer the consumer to an

independent repair facility, replace the product,

or refund the purchase price less the amount di-

rectly attributable to the consumer’s prior usage

of the product. If the above two options do not

Recipes

Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Sauces and Dressings . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Sides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Entrées . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

Recipe Notes

Preparation times are estimates and are based on the time it takes to prepare, assemble,

and cook the ingredients once they have been gathered from the refrigerator and

cupboard and placed on the counter.

Nutritional information is based on number of servings indicated. For recipes that pro-

duce a range of servings, they are based on the highest serving yield for that particular

recipe.

Appetizers

Fresh Tomato and Corn Salsa

Try this salsa on grilled chicken or seafood.

Makes 2 cups

small onion, cut into 1-inch pieces (about ½ cup)

cup fresh cilantro

medium jalapeño pepper, seeded, cut into 1-inch pieces

medium vine-ripened tomatoes, cut into 1-inch pieces

teaspoon fresh lime juice

cup fresh or frozen corn kernels

(frozen kernels do not need to be thawed)

teaspoon kosher salt

Place onion, cilantro and jalapeño in work bowl ﬁtted with the metal blade. Process until

ﬁnely chopped, about 5 seconds. Scrape work bowl. Add tomatoes and lime juice. Pulse

until tomatoes are coarsely chopped, about 5 to 7 times. Add corn and salt; pulse once

to just combine. Let sit for 1 hour before serving to allow ﬂavors to develop. Serve with

chips.

Nutritional information per tablespoon:

Calories 5 (8% from fat) • carb. 2g • pro. 0g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 37mg • calc. 2mg • ﬁber 0g

Greek Spread

Use this spread to make a fresh vegetable sandwich on pita bread.

Makes about 2 cups

ounces lowfat cream cheese, cut into 1-inch pieces

ounces feta cheese

cup red onion, cut into 1-inch pieces

cup green pepper, cored, cut into 1-inch pieces

teaspoon dried oregano

tablespoons black olives, pitted

In a food processor ﬁtted with the metal blade, process cheeses until smooth, about 10

to 15 seconds. Scrape work bowl. Add remaining ingredients and process for 10 sec-

onds. Scrape work bowl and process until well combined, about 10 to 15 seconds. Let

sit, in refrigerator, for 1 hour to let ﬂavor develop. Serve with crackers, mini pita rounds or

vegetable sticks.

Nutritional information per tablespoon:

Calories 28 (69% from fat) • carb. 1g • pro. 1g • fat 2g • sat. fat 1g

• chol. 8mg • sod. 81mg • calc. 33mg • ﬁber 0g

Roasted Garlic and Red Pepper Spread

There is no such thing as too much garlic when it is roasted.

Makes 2 cups

large head of garlic (entire bulb), cloves peeled

teaspoon extra virgin olive oil

cup lowfat sour cream

medium scallion, trimmed, cut into 1-inch pieces

large roasted red pepper (from a jar)

teaspoon kosher salt

teaspoon freshly ground black pepper

Preheat oven to 375°F. Toss the garlic cloves in the olive oil and wrap in foil. Set on

middle oven rack and roast for 1 hour. Remove from oven and cool.

Insert the metal blade. Purée the cooled garlic, 20 seconds. Scrape work bowl. Add

remaining ingredients and process for 10 to 15 seconds. Scrape work bowl and process

until smooth, about 10 seconds longer. Let sit in refrigerator to develop ﬂavor, about 1

hour. Serve with crudités or breadsticks.

Nutritional information per tablespoon:

Calories 12 (45% from fat) • carb. 1mg • pro. 0g • fat 1g • sat. fat 0g

• chol. 1mg • sod. 53mg • calc. 18mg • ﬁber 0g

Creamy Guacamole

Fresh ﬂavors make this a great dip, sauce, topping, or side dish.

Makes 2 cups

small garlic clove

ripe avocados, about 3 cups pulp

teaspoons fresh lemon juice

teaspoon kosher salt

teaspoon freshly ground black pepper

Insert metal blade in food processor. With machine on, drop garlic clove through feed

tube and chop. Scrape work bowl and add the avocado, lemon juice, salt and pepper.

Pulse 15 times to achieve a chunky guacamole, or if a creamy consistency is desired

process until ingredients are well blended. Serve with chips.

Nutritional information per tablespoon:

Calories 27 (76% from fat) • carb. 1g • pro. 0g • fat 3g • sat. fat 0g

• chol. 0mg • sod. 38mg • calc. 2mg • ﬁber 1g

Spinach, Feta and Artichoke Stuffed Mushrooms

For a savory side dish, use this stufﬁng in portobellos.

Makes 20 to 24 1½-inch stuffed mushrooms

¾-inch slice French bread, cut into 4 pieces

ounce Romano

tablespoons lightly toasted pine nuts or walnuts

can (15 ounces) artichokes, well drained,

gently squeezed in paper toweling to remove excess moisture

small garlic clove

shallot, about ½ ounce

ounces fresh spinach, tough stems removed

teaspoon herbes de Provence

ounces feta cheese, slightly crumbled

ounces cream cheese (regular, not low or nonfat),

cut into 1-inch pieces

to 24 1½-inch white button or cremini mushrooms*

Insert the metal blade. Place the bread in the work bowl and process for 45 seconds to

make crumbs. With the machine running, drop the Romano down the feed tube, and

process for 30 seconds until ground. Stop the machine, add the pine nuts, and pulse 5

times to chop coarsely. Transfer and reserve to a separate bowl. Add the artichokes to

the work bowl; pulse 10 to 15 times to chop. Add to the breadcrumb mixture and set

aside.

With the machine running, drop the garlic and shallot through the feed tube; process for

5 seconds to chop. Scrape down the sides of the bowl. Add the spinach, about 2 ounces

at a time, and pulse 12 to 15 times to chop after each addition. Add the herbes de

Provence, feta and cream cheese, processing for 20 seconds to incorporate. Add the

reserved bread crumb mixture, pulsing 15 to 20 times to incorporate. Transfer to a bowl.

The stufﬁng may be made up to 2 days ahead.

Rinse and dry the mushrooms thoroughly. Remove the stems and discard or reserve for

another use.

Preheat oven to 425°F. Stuff each mushroom with a tablespoon of the spinach mixture.

Arrange the stuffed mushrooms in a shallow baking dish that has been lightly coated with

olive oil; do not crowd. The mushrooms may be stuffed up to 8 hours ahead. If making

ahead, cover and refrigerate. Do not freeze. Bake the mushrooms in the preheated oven

for 20 to 25 minutes. Allow to rest for 5 minutes before serving.

Nutritional information per serving (1 mushroom, based on 24 mushrooms):

Calories 34 (53% from fat) • carb. 3g • pro. 2g • fat 2g • sat. fat 1g

• chol. 5mg • sod. 113mg • calc. 28mg • ﬁber 1g

*Cremini mushrooms are a darker version of the white button mushroom and have a more

intense ﬂavor. When grown to large size (4 to 5 inches in diameter), they become the

popular portobello mushrooms. In some markets, cremini mushrooms may be labeled

Baby Bellas.

Turkey Sausage and Sun-Dried Tomato

Puff Pastry Pinwheels

Do-ahead prep makes these perfect for entertaining.

Makes 28 pinwheels

cup toasted walnuts

ounce Asiago, cut into ½-inch pieces

sun-dried tomato halves, reconstituted in ½ cup boiling water

until softened, squeezed dry

shallot (1 ounce)

pound Italian turkey sausage, roasted and cooled,

cut into ¾-inch slices*

ounces cream cheese, regular or lowfat, not nonfat, cut into cubes

teaspoon basil

teaspoon freshly ground black pepper

sheet frozen puff pastry, thawed for 1 hour in the refrigerator

egg wash: 1 egg + 2 tablespoons water, beaten together

Insert the metal blade. Place the walnuts in the work bowl, pulse 5 times to chop.

Remove and reserve. With the machine running, drop the cheese cubes down the feed

tube. Process for 30 seconds until ﬁnely chopped, remove and reserve. Put the sun-dried

tomatoes in the work bowl, pulse 5 times to chop, remove and reserve.

With the machine running, drop the shallot down the feed tube and process until ﬁnely

chopped, about 5 seconds. Scrape down the sides of the work bowl. Add the sausage

and pulse about 3 times to roughly chop. Add the cream cheese, basil and ground

pepper to the work bowl. Use the pulse to incorporate. Scrape down the sides of the

work bowl. Add the reserved chopped walnuts, Asiago cheese and sun-dried tomatoes.

Use the pulse to incorporate. Transfer the mixture to a small bowl.

On a lightly ﬂoured surface, roll out the sheet of puff pastry to 10 x 14 inches. Arrange the

pastry on the work surface so that the long side is in front of you. Brush the top

1-inch edge of the pastry with the egg wash. Using an offset or palette spatula, spread

the cream cheese mixture evenly on the puff pastry. Roll the pastry evenly, jelly-roll style,

so that you roll into the egg-washed edge. Wrap in plastic wrap and refrigerate for at

least 1 hour and up to 24. (The entire roll may be frozen; thaw in the refrigerator for 2 to 3

hours before continuing.) Cover and refrigerate the egg wash.

Preheat the oven to 400º F. Slice the puff pastry into 28 slices, each ½-inch thick. (If the

puff pastry has not already been frozen once, you may freeze it now for baking later.

Freeze the slices on a plastic wrap-lined baking sheet in a single layer. When frozen solid,

transfer to a freezer bag. Double-wrap the bag to keep out freezer odors. May be frozen

up to 3 weeks.) Arrange the puff pastry slices on a baking sheet about 1 inch apart.

Lightly brush with the egg wash. Bake for 23 to 28 minutes, until puffed and golden.

Serve hot/warm. If desired, they may be baked ahead. Bake until light golden, cool, then

refrigerate until ready to serve. Reheat in a 300ºF oven for about 5 minutes.

*To roast the turkey sausage, prick the sausage several times with a fork, rub lightly with

about ½ teaspoon of olive oil, then roast on a foil-lined pan at 350ºF for 25 to 30 minutes,

turning after 15 minutes.

Nutritional information per pinwheel:

Calories 90 (64% from fat) • carb. 5g • pro. 3g • fat 6g • sat. fat 2g

• chol. 15mg • sod. 114mg • calc. 22mg • ﬁber 0g

Hummus

This popular Middle Eastern sauce may be served with the traditional pita wedges or may

be used as a dip for fresh vegetable crudités. For something a little different, make the

original recipe, and then use half to make one of the variations.

Makes 2½ cups

cup fresh ﬂat parsley leaves

strips lemon zest, ½ x 2 inches, bitter white scraped off

teaspoon kosher salt

small garlic cloves

cans (15.5 ounces each) chickpeas, drained, rinsed and drained again

tablespoons tahini paste

tablespoons fresh lemon juice

tablespoons water

1½

teaspoons ground cumin

tablespoons extra virgin olive oil

Insert the metal blade. Use the pulse to chop the parsley, 10 to 15 times. Remove and

reserve. Chop the lemon zest with the kosher salt using the pulse, 10 times. With the

machine running, drop the garlic down the feed tube, and process 10 seconds to chop.

Add the drained chickpeas, tahini, lemon juice, water, and cumin to the work bowl,

processing 60 seconds to combine. Scrape down the sides and bottom of the work bowl.

With the machine running, add the olive oil in a slow steady stream, and process until the

hummus is smooth and creamy, about 3 minutes. Add half the chopped parsley; pulse to

incorporate, 5 to 10 times. Allow the hummus to rest for 30 minutes before serving to

allow the ﬂavors to blend. Serve in a shallow bowl, sprinkled with the remaining chopped

parsley. If desired, drizzle with extra virgin olive oil.

Nutritional information per tablespoon:

Calories 37 (29% from fat) • pro. 1g • carb. 5g • fat 1g • sat. fat 0g

• chol. 0mg • sod. 36mg • calc. 17mg • ﬁber 1g

Roasted Shallot and Herb Hummus: Toss 6 ounces of peeled and trimmed shallots in ½

teaspoon extra virgin olive oil and wrap in heavy-duty foil; roast in a 400ºF oven for 60

minutes. Allow to cool. Make hummus according to the above recipe, adding the cooled

roasted shallots along with 2 teaspoons herbes de Provence when processing the

chickpeas. Makes about 2¼ cups.

Roasted Red Pepper Hummus: Make hummus according to the above recipe; add 3

roasted red peppers when adding the chickpeas. Makes about 2½ cups.

Roasted Garlic Hummus: Toss 12 to 15 cloves of garlic in ½ teaspoon of extra virgin

olive oil and wrap in heavy-duty foil; roast in a 400ºF oven for 60 minutes. Allow to cool.

Make hummus according to the above recipe; add the cooled roasted garlic when adding

the chickpeas. Makes about 2 cups.

Soups

Gazpacho

Always served well chilled, this summertime favorite has its origins in the

Andalusian region of Spain.

Makes 4 servings, 8 ounces each

garlic clove

small jalapeño pepper, seeded, cut into 1-inch pieces

small scallions, trimmed, cut into 1-inch pieces

small green bell pepper, about 6 ounces, cored, seeded,

cut into 1-inch pieces

small cucumber, about 6 ounces, peeled, cut in half lengthwise,

seeds removed

cup fresh parsley

medium tomatoes, about 10 ounces, cored, cut into 1-inch pieces

teaspoons fresh lime juice

1¼

teaspoon kosher salt

teaspoon freshly ground black pepper

teaspoon hot sauce

cups low sodium tomato or vegetable juice

Insert metal blade and turn machine on. Drop garlic and jalapeño down feed tube and

process until ﬁnely chopped. Scrape bowl. Add scallions to the work bowl and pulse to

chop roughly. Add peppers, cucumber and parsley and pulse again to chop roughly,

about 6 pulses. Add tomatoes, lime juice, salt, pepper, and hot sauce and pulse 8 to 10

times so that vegetables are evenly chopped. Transfer vegetables to a large mixing bowl

and mix in tomato juice. Taste and adjust seasoning accordingly.

Nutritional information per serving:

Calories 39 (7% from fat) • carb. 8g • pro. 2g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 503mg • calc. 31mg • ﬁber 2g

Butternut Squash Soup with Leeks

Makes 5 servings, eight ounces each

garlic cloves

medium or 2 small leeks, about 5 ounces, rinsed well and cut into

1-inch pieces

teaspoon extra virgin olive oil

pounds butternut squash

teaspoon kosher salt

teaspoon freshly ground pepper

cup dry white wine

cups low sodium chicken broth

teaspoon ground nutmeg

teaspoon fresh lemon juice

cup heavy cream (optional)

Insert the metal blade. With the machine running, drop the garlic through the feed tube

and process to ﬁnely chop. Scrape the work bowl. Add the leeks and pulse to chop,

about 10 pulses.

Place 6-quart stockpot over medium heat and add the olive oil. When the olive oil is hot,

stir in the chopped leeks and garlic. Sweat the vegetables over medium low heat so that

they become soft. Stir occasionally so that they do not pick up any color.

While the leeks are cooking, replace the chopping blade with the slicing disc assembly.

Peel and seed the squash; cut to ﬁt the feed tube. Slice the squash.

Add the sliced squash into the stockpot with the leeks and garlic; stir well. Add the salt

and pepper. Cook for an additional 5 minutes.

Add the wine to the pot. Bring to a simmer and let the wine reduce by half. Add the

chicken broth and nutmeg. Bring soup to a low boil. Reduce heat and let simmer until

squash is very soft and is easily pierced with a knife, about 20 minutes.

Strain the solids from the cooking liquid, reserving the cooking liquid. Transfer half of the

cooking liquid to a clean pot and reserve. Insert the metal blade. In two batches, add the

solids to the food processor and process to purée, 2 to 3 minutes. Scrape the work bowl

to insure the mixture is homogenous. Return the puréed solids to the cooking liquid and

stir to incorporate. Add the lemon juice. Stir in reserved cooking liquid to obtain desired

consistency. Taste and adjust seasoning. If using the heavy cream, stir in last and bring to

a simmer.

Nutritional information per serving:

Calories 157 (11% from fat) • carb. 29g • pro. 5g • fat 2g • sat. fat 0g

• chol. 0mg • sod. 292mg • calc. 119mg • ﬁber 4g

Caramelized Five Onion Soup

A twist on traditional French onion soup.

Makes 6 servings, eight ounces each

garlic clove

shallots (2 ounces total)

Spanish onions (1½ pounds total), cut in half vertically

red onions (1 pound total), cut in half vertically

leeks, about 1 inch in diameter, trimmed and well cleaned*,

cut into 2-inch lengths

tablespoons unsalted butter

tablespoons extra virgin olive oil

1½

teaspoons granulated sugar

teaspoon kosher or sea salt

tablespoons unbleached, all-purpose ﬂour

cups vegetable stock or broth (chicken or beef may also be used)

teaspoon freshly ground black pepper

ounces Asiago, cut into ½-inch cubes

ounces imported Gruyère

ounces Jarlsberg (reduced-fat may be used)

green onions, washed, dried and trimmed, cut into 1-inch pieces

slices French bread, about ½-inch thick, brushed with extra virgin

olive oil and rubbed with a clove of garlic, toasted in a 400ºF oven

on a baking sheet until golden and crispy

Insert the metal blade, and with the machine running, drop the garlic and shallot through

the feed tube, and process for 5 seconds to chop. Insert the slicing disc. Using medium

pressure, slice the onions. Remove and reserve. Place the leeks in the feed tube, snugly

but not too tightly. Use medium pressure to slice. Transfer to the bowl with all the other

onions.

Heat the butter and olive oil in a 5-quart stockpot over medium-high heat. Add the garlic

and onions; stir to coat with the butter and olive oil. Lower the heat, cover loosely, and

allow the onions to cook over low heat for 10 to 12 minutes to soften. Add the sugar and

the salt, stir to combine, and cook the onion mixture over low heat for 25 to 35 minutes to

caramelize, stirring every 4 or 5 minutes. The onions should become the color of toffee.

Sprinkle with the ﬂour. Cook for 4 minutes, stirring. While stirring, add the stock, and

bring to a boil. Reduce the heat and simmer, loosely covered, for 30 minutes. Add the

pepper. Taste and adjust seasonings.

While the soup is cooking, insert the metal blade in the clean, dry work bowl. With the

machine running drop the Asiago through the feed tube to chop, about 20 seconds; leave

in the work bowl. Insert the shredding disc. Use medium pressure to shred the Jarlsberg

and Gruyère. Remove and reserve. Insert the metal blade, pulse to chop the green

onions, about 10 times.

Serve the soup in warmed bowls topped with a slice of the toasted French bread, a

sprinkling of the cheeses, and topped with the chopped green onion. If desired, the

bowls may be placed under a broiler or in a hot oven to melt the cheeses; if you do this,

be sure to use ovenproof bowls.

*Leeks are grown in very sandy soil, and must be well cleaned, or the grit will ruin your

soup. Trim the roots from the leeks, and then trim and discard the leaves, about 1 inch

above the white. Wash well and dry. The leeks used in this recipe yielded about a 4-inch

piece of leek. Not all leeks have the same amount of usable white, so you will have to

adjust the number of leeks accordingly. The leek tops are too tough to use in cooking, but

can be washed well and used to ﬂavor stocks.

Nutritional information per serving:

Calories 400 (39% from fat) • carb. 46g • pro. 14g • fat 18g • sat. fat 8g

• chol. 35mg • sod. 1297mg • calc. 389mg • ﬁber 3g

Vegetarian Potato and Split Pea Soup

This hearty soup has only three fat grams per serving.

Makes 6 servings, nine ounces each

carrot, peeled, cut to ﬁt feed tube vertically

celery rib, peeled, cut to ﬁt feed tube vertically

onion, cut in half

1½

tablespoons unsalted butter

garlic clove

cups vegetable broth

small potato (about 6 to 7 ounces)

pound split green peas, rinsed and sorted

teaspoon kosher salt

teaspoon freshly ground black pepper

Insert the 4mm slicing disc. Slice the carrot, celery and onion using medium pressure;

reserve.

Melt butter in a 3¾-quart saucepan over medium heat. Add carrot, celery, onion and

garlic. Cook until soft, about 10 to 15 minutes. Add broth; cover and bring to a boil over

medium-high heat. Peel potato and cut into 1-inch pieces. Add potato and split peas to

saucepan. Reduce heat to low and simmer, partially covered, until peas and potatoes are

tender, about 30 minutes. Remove from heat and cool for 10 minutes. Drain liquid from

vegetables, being sure to reserve liquid in a large saucepan.

Insert metal blade. Process half of vegetables until smooth, about 15 to 20 seconds.

Return to saucepan with liquid and repeat with remaining vegetables. Warm over low

heat. Season with salt and pepper. Taste and adjust accordingly.

Nutritional information per serving:

Calories 116 (23% from fat) • carb. 19g • pro. 4g • fat 3g • sat. fat 2g

• chol. 8mg • sod. 260mg • calc. 29mg • ﬁber 4g

Sauces and Dressings

Basic Mayonnaise

(The American Egg Board recommends using the freshest eggs and then heating them to

kill salmonella bacteria. This recipe uses a procedure suggested by cookbook author and

food sleuth Shirley Corriher for heating the eggs to sanitize them. The results are deﬁ-

nitely worth the effort. Proper refrigeration and storage is necessary.)

Makes 1 cup

large egg

large egg yolk

1½

teaspoons fresh lemon juice

teaspoons wine vinegar

tablespoon water

teaspoon granulated sugar

teaspoon unbleached, all-purpose ﬂour

teaspoons dry mustard

teaspoon kosher salt

pinch cayenne

tablespoons extra virgin olive oil

cup vegetable oil (canola, soya, etc.)

Insert the metal blade. Process the egg, egg yolk, lemon juice, vinegar, water, sugar and

ﬂour until smooth, about 20 seconds. Transfer the egg mixture to a small (7- or 8-inch)

nonstick skillet, and heat over very low heat while gently stirring and scraping the bottom

of the pan with a spatula. When the mixture begins to thicken and resemble a custard

sauce, remove from the heat while still stirring and set in a pan of ice and water to stop

the cooking. Stir until the egg mixture is cooled, let rest for 5 minutes. Wash the work

bowl, metal blade and lid in hot soapy water and dry thoroughly.

Insert the metal blade. Process the cooled egg mixture with the dry mustard, salt, and

cayenne until blended, about 1 minute. Scrape the work bowl. With the machine running,

add the olive oil very, very slowly, taking about 1 minute to add the entire 2 tablespoons.

Scrape the work bowl. With the machine running, add the vegetable oil to the small

pusher, one-quarter cup at a time, and allow the oil to drip slowly into the emulsion. The

mayonnaise will thicken as the oil is added. Taste and adjust seasonings as necessary.

Remove to a container, cover and keep refrigerated. Keeps 3 to 4 days refrigerated.

Nutritional information per tablespoon:

Calories 115 (97% from fat) • carb. 0g • pro. 1g • fat 13g • sat. fat 2g

• chol. 26mg • sod. 78mg • calc. 3mg • ﬁber 0g

Tartar Sauce

A little lower in fat than most, this tartar sauce is good not only with ﬁsh and shellﬁsh,

but also with steamed fresh vegetables.

Makes 1½ cups / 24 tablespoons

1½

ounces shallots or green onions, trimmed and cut into 1-inch pieces

ounces drained sweet gherkin pickles

tablespoons fresh ﬂat parsley leaves

tablespoons fresh dill weed

1½

2¼

teaspoons Dijon-style mustard

teaspoon fresh thyme leaves

2½

tablespoons drained capers

cup Basic Mayonnaise (see previous recipe)

cup nonfat plain yogurt, drained overnight to remove the whey

(yield=½ cup)

teaspoon freshly ground black pepper

Insert the metal blade. Use the pulse to chop the shallots, gherkins and parsley, 15 quick

pulses. Add the dill, mustard, thyme, and capers; pulse 5 times to chop. Add the mayon-

naise, drained yogurt and black pepper; pulse to combine, 5 times; do not overprocess.

Refrigerate until ready to use.

Nutritional information per tablespoon:

Calories 68 (83% from fat) • carb. 2g • pro. 1g • fat 6g • sat. fat 1g

• chol. 13mg • sod. 101mg • calc. 16mg • ﬁber 0g

Pesto

Our Pesto is lower in fat than traditional pestos, and just as ﬂavorful.

Makes ¾ cup

small garlic clove

ounce Reggiano Parmigiano, cut into ½-inch pieces

cups packed fresh basil leaves, washed and dried

tablespoons lightly toasted pine nuts or walnuts

teaspoon plus pinch salt

tablespoons extra virgin olive oil

Insert the metal blade. With the machine running, drop the cheese down the feed tube

and process to ﬁnely chop. Chop the garlic clove in the same fashion. Scrape down the

sides of the work bowl. Add the basil, pine nuts, and salt to the work bowl. Pulse to chop,

20 to 30 times. Scrape down the sides of the work bowl.

With the machine running, add the olive oil in a slow drizzle. Let rest for about 30 minutes

before using to allow the ﬂavors to blend. Refrigerate to store, with a layer of olive oil

poured over the top to prevent discoloration. Keeps 5 days in the refrigerator, or may be

frozen.

Nutritional information per tablespoon:

Calories 78 (87% from fat) • carb. 1g • pro. 2g • fat 8g • sat. fat 1g

• chol. 2mg • sod. 98mg • calc. 49mg • ﬁber 1g

Sun-Dried Tomato Tapenade

For a quick hors d’oeuvre, split a wheel of chilled Brie, spread the bottom half with a

¼-inch thick layer of Sun-Dried Tomato Tapenade, replace the top and allow to sit at

room temperature for 45 minutes to soften, then serve with your favorite crackers or

French bread.

Makes 1 cup / 16 tablespoons

ounces sun-dried tomato halves

cup water

ounce Reggiano Parmigiano, cut into ½-inch pieces

garlic clove

1½

ounce shallot

tablespoons fresh ﬂat parsley leaves

tablespoons toasted walnuts

teaspoons white wine vinegar

tablespoon dried basil

teaspoon rosemary

teaspoon freshly ground black pepper

tablespoons extra virgin olive oil

Combine the sun-dried tomatoes and water in a small saucepan. Bring to a boil, then turn

off the heat. Let sit until cool, drain well, pressing gently on the plumped tomatoes to

remove as much of the excess liquid as possible. Reserve.

Insert the metal blade. With the machine running, drop the cheese down the feed tube.

Process to chop, 10 seconds. Remove and reserve. With the machine running, drop the

garlic and shallot down the feed tube, process 5 seconds to chop. Add the reserved

tomatoes, parsley, and walnuts, pulse to chop, 10 times. Add the vinegar, basil, rosemary,

and black pepper, pulse to combine, 5 times. With the machine running, add the olive oil

in a steady stream, about 30 seconds. Add the reserved cheese and pulse to combine, 5

times. Allow to rest for 30 minutes before using for the ﬂavors to blend. Transfer to a

glass jar with a plastic lid and refrigerate until ready to use. Keeps 2 weeks in the refrig-

erator.

Nutritional information per tablespoon:

Calories 33 (60% from fat) • carb. 2g • pro. 1g • fat 2g • sat. fat 1g

• chol. 1mg • sod. 95mg • calc. 23mg • ﬁber 1g

Simple Tomato Sauce

A simple marinara sauce for pasta, or when reduced,

a tasty topping for homemade pizzas.

Makes 3 cups tomato sauce for pasta / 1¾ cups tomato sauce for pizza

small onion (4 ounces), cut into 1-inch pieces

garlic cloves

teaspoon dried oregano

teaspoon extra virgin olive oil

can (28 ounces) plum tomatoes, with juices

sprigs fresh basil (10-12 large leaves)

tablespoons dry white wine or vermouth

teaspoon kosher salt

teaspoon freshly ground black pepper

¼ to ¾

teaspoon crushed red pepper ﬂakes

(optional, to taste, for a spicier sauce)

Insert the metal blade. Pulse to chop the onion and garlic with the oregano, about 10

times. Heat the oil over medium heat in a 2¾-quart saucepan; add the onion, garlic, and

oregano. Cook, stirring for 2 to 3 minutes, until the onions begin to soften and the

oregano becomes fragrant. Add the canned tomatoes with their juices, basil sprigs, wine

and salt. Bring to the boil, then reduce the heat to low, cover loosely and simmer for 50 to

60 minutes. Turn off the heat and let cool in the pan for 10 minutes. Stir in the black

pepper and red pepper ﬂakes if using.

Using the metal blade, pulse the sauce 15 times for a rustic, chunky sauce, or process for

2 minutes for a smooth sauce. The sauce is now ready to use for pasta. If you want a

sauce for pizza, return the sauce to the pan. Simmer, uncovered, for 40 to 50 minutes to

reduce, stirring now and then. Transfer the reduced sauce to a bowl to cool before using

as a pizza topping. The sauce freezes well.

Nutritional information per half-cup, tomato sauce:

Calories 50 (15 % from fat) • carb. 8g • pro. 1g • fat 1g • sat. fat 0g

• chol. 0mg • sod. 482mg • calc. 31mg • ﬁber 1g

Nutritional information per quarter-cup, reduced for pizza sauce:

Calories 25 (15% from fat) • carb. 4g • pro. 1g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 241mg • calc. 16mg • ﬁber 1g

Roasted Red Pepper Sauce

A simple, ﬂavorful, and healthy sauce to complement

chicken, seafood, and vegetables.

Makes 1¾ cup

cooking spray

large red peppers, about 2-2½ pounds

garlic cloves

medium onion, cut evenly into eight pieces

teaspoon extra virgin olive oil

cup dry white wine

cup low-sodium chicken broth

teaspoon kosher salt

teaspoon freshly ground black pepper

teaspoon fresh lemon juice

Preheat oven to 400°F.

Coat a baking sheet lightly with cooking spray and place red peppers on sheet.

Roast peppers in the oven for about 1 hour, turning the peppers halfway through the

roasting time. The skins of the peppers should be evenly browned.

Place peppers in a bowl and cover the bowl tightly with plastic wrap. Reserve to cool, at

least one hour.

Once peppers are completely cool, remove and discard all skins and seeds. Roughly

chop the peppers.

Once peppers are chopped, insert the metal blade to the food processor. With the

machine running, drop the garlic through the feed tube to ﬁnely chop. Add the onions to

the work bowl and pulse to evenly chop, about 10 pulses.

Place a sauté pan over medium heat and add the olive oil. When the olive oil is hot, add

the chopped onions and garlic. Sweat vegetables until they are soft, about 5 minutes. Stir

in the chopped peppers until heated through. Add the wine and bring to a simmer and

reduce by half. Add the chicken broth, salt and pepper. Allow sauce to simmer for about

5 minutes. Transfer contents of pan to work bowl. Process until sauce is homogenous.

Remove sauce from work bowl and add the lemon juice. Taste and adjust seasoning if

necessary.

Nutritional information per tablespoon:

Calories 12 (17% from fat) • carb. 2g • pro. 0g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 35mg • calc. 3mg • ﬁber 1g

Chocolate Sauce with Variations

This Cuisinart version replaces cream with skim milk, cutting the fat nearly in half.

Makes 1½ cups

ounces good quality bittersweet or semisweet chocolate

(Lindt, Callebaut, Ghirardelli), broken into 1-inch pieces

ounces good quality milk chocolate

(Lindt, Callebaut, Ghirardelli), broken into 1-inch pieces

tablespoons superﬁne or bar sugar (optional)

cup skim milk, heated until it is just bubbling around the edges

teaspoon pure vanilla extract

Insert the metal blade. Add the chocolates to the work bowl. Using long pulses, pulse

about 15 to 20 times. If using sugar, add and process for 10 seconds. With the machine

running, pour the hot milk slowly and carefully down the feed tube, process until the

chocolate is melted and smooth, 1 minute. Add the vanilla, process to combine, 10

seconds.

Nutritional information per tablespoon:

Calories 62 (57% from fat) • carb. 7g • pro. 1g • fat 5g • sat. fat 2g

• chol. 1mg • sod. 6mg • calc. 15mg • ﬁber 1g

Amaretto Almond Chocolate Sauce: Before making the chocolate sauce, use the pulse

to chop ¼ cup of toasted slivered almonds, remove and reserve. Make the sauce as per

instructions, but omit the vanilla, and add 1 tablespoon amaretto and the chopped

toasted almonds.

Mocha Latte Sauce: Make the chocolate sauce as per instructions, adding 1½ table-

spoons instant espresso and increasing the superﬁne sugar by ½ tablespoon. Along with

the vanilla, add 1 tablespoon Kahlúa and 1 tablespoon heavy cream.

Chocolate Mint Sauce: Make the chocolate sauce as per instructions, omitting the

vanilla and adding 1 tablespoons peppermint schnapps or 2 teaspoons peppermint

extract.

Asian Slaw with Peanut Dressing

Add cooked pasta and turn this salad into a meal.

Makes 8 servings, one cup each

Dressing:

cup toasted unsalted peanuts

garlic cloves

slices of fresh ginger, peeled, each about the size of a quarter

tablespoons natural style peanut butter

cup plus 1 tablespoon rice vinegar

tablespoon granulated sugar

¹⁄

tablespoons + 1 teaspoon hoisin sauce

teaspoons sesame oil

teaspoons low-sodium tamari or soy sauce

tablespoons vegetable oil

2½

Salad:

ounces red radishes, washed, ends cut ﬂat

ounces carrots, peeled and trimmed to ﬁt the feed tube horizontally

broccoli spear, washed, ﬂowerets trimmed and reserved, stem peeled

green onions, trimmed, cut into 4-inch lengths,

including tasty green tops

red bell pepper, stemmed, seeded and cut into 1½ x 3-inch pieces

yellow bell pepper, stemmed, seeded and cut into 1½ x 3-inch pieces

ounces Napa cabbage, washed and cut into 3-inch lengths

ounces bok choy, washed and cut into 3-inch lengths

(include leaves if pretty and tender)

ounces snow peas, trimmed

Insert the metal blade. Pulse to chop the peanuts, about 10 times. Remove and reserve.

With the machine running, drop the garlic and ginger down the feed tube to chop. Scrape

the work bowl; process 5 seconds longer. Add the peanut butter, rice vinegar, sugar,

hoisin sauce, sesame oil, and tamari. Process until smooth, about 10 seconds. Scrape

the work bowl. With the machine running, add the oil in a steady stream through the small

feed tube. Process until emulsiﬁed, about 10 to 15 seconds. Remove and reserve. The

dressing may be made up to several days ahead. Cover well and refrigerate. Allow to sit

for 30 minutes at room temperature before using.

Clean the work bowl. Insert the shredding disc. Arrange the radishes in the large feed

tube, cut side down, and shred. Arrange the carrots horizontally in the large feed tube

and shred. Insert the trimmed and broccoli stem in the small feed tube and shred.

Transfer the shredded vegetables to a large bowl.

Insert the slicing disc. Arrange the green onions in the small feed tube and slice. Arrange

the peppers in the large feed tube, cut side down and slice. Arrange the Napa cabbage in

the feed tube, cut side down and slice. Arrange the bok choy in the feed tube and slice.

Transfer the sliced vegetables to the bowl with the other vegetables. Add the snow peas

and toss the vegetables to combine. Pour the dressing over the vegetables and toss to

coat well. Transfer to a serving bowl and garnish with the reserved chopped peanuts.

Note: You may turn this into an Asian pasta salad by doubling the dressing ingredients

and adding cooked pasta (8 ounces dry, cooked according to package directions).

Nutritional information per serving:

Calories 201 (59% from fat) • carb. 16g • pro. 7g • fat 14g • sat. fat 2g

• chol. 0mg • sod. 172mg • calc. 76mg • ﬁber 4g

Shredded Carrot Salad with

Honey-Ginger Dressing

Healthy, nutritious and delicious.

Makes 12 one-half-cup servings, ½ cup each

⁄

cup walnut halves, shells removed

pounds carrots, peeled, cut into 2-inch pieces

ounce fresh gingerroot, peeled, cut into ½-inch pieces

cup plain nonfat yogurt, drained*

cup fresh mint leaves

1½

¹⁄

1½

tablespoons honey

⁄

cup golden raisins

Preheat oven to 350°F. Place walnut halves in a baking pan and toast until golden brown

and fragrant, about 8 to 10 minutes. Allow to cool slightly. Insert metal blade in food

processor and pulse to chop nuts coarsely, about 5 to 6 times. Reserve.

Insert shredding disc. Place carrots in large feed tube horizontally and shred. Transfer to

a large mixing bowl. Insert metal blade. Process gingerroot until ﬁnely chopped, about 5

to 10 seconds. Scrape bowl. Add yogurt, mint and honey. Process to combine, about 10

seconds. Scrape work bowl and process an additional 5 seconds. Add to shredded

carrots and combine. Add raisins and gently mix. Serve chilled on a bed of lettuce.

*To drain yogurt: Line a sieve with a double layer of cheesecloth or a paper coffee ﬁlter

and set over a bowl. Place yogurt in sieve, cover and refrigerate at least 8 hours or

overnight. You may need to drain water from bowl occasionally. Refrigerate thickened

yogurt in an airtight container for up to one week.

Nutritional information per serving:

Calories 76 (13% from fat) • carb. 16g • pro. 2g • fat 1g • sat. fat 0g

• chol. 0mg • sod. 51mg • calc. 56mg • ﬁber 2g

Capered Tuna Spread

Use for sandwiches, or as an hors d’oeuvre spread served with crusty bread, chopped

imported olives and sun-dried tomatoes.

Makes 1 cup / 2 to 4 servings

tablespoons loosely packed fresh ﬂat parsley leaves

4-inch rib of celery, cut into ½-inch pieces

ounce shallots

tablespoon drained capers, rinsed and drained again

teaspoons Dijon-style mustard (regular or grainy)

can (6 ounces) water-packed white albacore tuna, well drained

tablespoons mayonnaise

teaspoon freshly ground black pepper

Insert the metal blade, put the parsley in the work bowl and pulse to chop, about 5 times.

Add the celery to the work bowl, rough chop using the pulse, about 5 times. With the

machine running, drop the shallots through the feed tube, process 5 seconds to chop.

Add the capers and mustard, pulsing to chop ﬁnely, about 10 times. Add the tuna; pulse

to chop, about 10 times. Add the mayonnaise and black pepper. Use the pulse to

combine, about 5 times, do not over process. Transfer to a bowl, cover and chill for 30

minutes before serving to allow the ﬂavors to develop. Taste and adjust seasonings as

necessary. (Note: capers can be quite salty, so there is no additional salt in this recipe. If

your palate dictates more salt, add kosher or sea salt to taste.)

Nutritional information per serving (based on 4 servings):

Calories 130 (62% from fat) • carb. 2g • pro. 10g • fat 9g • sat. fat 2g

• chol. 26mg • sod. 349mg • calc. 11mg • ﬁber 0g

Lemony Honey Dijon Vinaigrette

Try this dressing on a salad with sliced grilled chicken.

Makes 1½ cups

strips lemon peel, each 2 inches x ½ inch

teaspoon kosher or sea salt

shallots, ½ ounce each

tablespoons fresh lemon juice

tablespoons white wine vinegar

tablespoons honey

teaspoons Dijon-style mustard

teaspoon freshly ground black pepper

tablespoons vegetable oil

cup plus 2 tablespoons extra virgin olive oil

Insert the metal blade. Chop the lemon zest with the salt using the pulse, 20 to 30 times.

With the machine running, drop the shallots down the small feed tube; process for 5

seconds to chop. Add the lemon juice, wine vinegar, honey, mustard, and black pepper

to the work bowl; process for 5 seconds to blend. Combine the oils. With the machine

running, pour the oils into the small pusher and allow to drip through the hole in a small

steady stream. Transfer to a jar and allow to sit for at least 30 minutes before using, to

allow the ﬂavors to blend. May be kept up to 2 weeks in the refrigerator. Allow the

dressing to come to room temperature before using. Process again, using the metal

blade, if the dressing has separated.

*Remove the peel from the lemon with a vegetable peeler, then take a sharp paring knife

and carefully scrape away the bitter white pith from the underside of the peel.

Nutritional information per tablespoon:

Calories 72 (89% from fat) • carb. 2g • pro. 0g • fat 7g • sat. fat 1g

• chol. 0mg • sod. 83mg • calc. 1mg • ﬁber 0g

Creamy Chèvre and Peppercorn Dressing

Creamy and tangy, perfect for crispy romaine.

Makes 1¾ cups (28 tablespoons)

1½

ounces shallots

tablespoon plus 1 teaspoon drained green peppercorns,

rinsed and drained again

ounces chèvre

⁄

cup lowfat sour cream

tablespoons fresh lemon juice

tablespoons white wine vinegar

tablespoons water

1½

⁄

cup extra virgin olive oil

Insert the metal blade. With the machine running, drop the shallots down the small feed

tube; process 5 seconds to chop. Add the drained green peppercorns, chop 10 seconds.

Remove and reserve. Process the chèvre, sour cream, lemon juice, white wine vinegar

and water, until smooth, 30 seconds. Scrape the work bowl. Return the shallot and

peppercorn mixture to the work bowl, add the salt. With the machine running, add the

olive oil through the hole in the small pusher, processing until completely incorporated

and emulsiﬁed. Let sit for 30 minutes before using, to allow the ﬂavors to blend. The

dressing will keep for a week in the refrigerator.

Nutritional information per tablespoon:

Calories 48 (76% from fat) • carb. 2g • pro. 1g • fat 4g • sat. fat 1g

• chol. 4mg • sod. 37mg • calc. 15mg • ﬁber 0g

Herbed Balsamic Vinaigrette

Drizzle over sliced summer tomatoes for a quick and easy salad.

Makes about 1 cup

large garlic clove

cup fresh ﬂat parsley leaves

tablespoons dried basil

teaspoon dried oregano

teaspoon kosher or sea salt

teaspoon freshly ground black pepper

teaspoons Dijon-style mustard

tablespoons balsamic vinegar

cup extra virgin olive oil

⁄

Insert the metal blade. With the machine running, drop the garlic down the small feed

tube, process 5 seconds to chop. Add the fresh parsley, dried basil and oregano, salt,

pepper, mustard and vinegar, processing 10 seconds to blend. With the machine running,

add the olive oil one third cup at a time through the hole in the small feed tube pusher.

Process 1 minute longer until totally emulsiﬁed.

Adjust seasonings to taste. Allow the dressing to rest for 30 minutes before using to allow

the ﬂavors to blend. Refrigerate unused portions, bring to room temperature (30 minutes)

before using and reprocess to emulsify using the metal blade if necessary.

Nutritional information per tablespoon:

Calories 86 (94% from fat) • carb. 1g • pro. 0g • fat 9g • sat. fat 1g

• chol. 0mg • sod. 89mg • calc. 8mg • ﬁber 0g

Breads

Challah Braid

If you have leftovers, our Challah Braid slices make the best French toast.

Makes 18 servings (1½-pound loaf)

tablespoons granulated sugar, divided

package active dry yeast

cup warm water (105-115°F)

cups unbleached, all-purpose ﬂour

teaspoons table salt

3¼

1½

cup cold water

⁄

cup unsalted butter, melted

large egg

egg glaze (1 large egg and 1 tablespoon water)

vegetable oil cooking spray

In a 2-cup liquid measure, dissolve 2 teaspoons sugar and yeast in warm water. Let stand

until foamy, about 5 minutes.

Insert the dough blade in the work bowl and add ﬂour, remaining sugar and salt. Pulse to

combine, about 2 to 3 times.

Add cold water, melted butter and egg to yeast mixture. With machine running, add liquid

through small feed tube in a steady stream as fast as the ﬂour absorbs it. Once dough

forms a ball continue processing for 45 seconds to knead dough. Place dough in a

ﬂoured plastic food storage bag and seal. Let rise in a warm place until doubled in size,

about 1 to 1½ hours.

Place dough on 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 a baking sheet coated with vegetable oil cooking spray. Braid

loosely from one end. Gently pull and taper each end to a point, then pinch and tuck

under loaf. Cover with plastic wrap coated with vegetable oil cooking spray and let rise

until doubled in size, about 45 minutes. Preheat oven to 375°F for 15 minutes before

baking.

Prepare egg glaze by combining egg with water; brush over braid. Bake in lower third of

preheated oven for 20 minutes. Lower temperature to 350°F and bake until loaf is

browned and sounds hollow when tapped, about 10 minutes. Cool on wire rack.

Nutritional information serving:

Calories 119 (29% from fat) • carb. 18g • pro. 3g • fat 4g • sat. fat 2g

• chol. 32mg • sod. 202mg • calc. 4mg • ﬁber 0g

Pecan Sticky Buns

Our Pecan Sticky Buns are so good it’s hard to eat just one.

Makes 9 servings

Sweet Dough:

package active dry yeast

cup granulated sugar, divided

cup warm water (105-115°F)

cups unbleached, all-purpose ﬂour

cup unsalted butter, in 1-inch pieces

teaspoon table salt

2½

⁄

cup nonfat milk

large egg

Topping:

cup pecans

cup granulated sugar

teaspoon ground cinnamon

tablespoon unsalted butter, softened

cup raisins

⁄

cup unsalted butter, melted

cup ﬁrmly packed light brown sugar

vegetable oil cooking spray

⁄

To make dough:

In a 2-cup liquid measure dissolve yeast and 1 teaspoon sugar in warm water. Let sit until

foamy, about 5 minutes. Place ﬂour, butter, remaining sugar, and salt in the work bowl

ﬁtted with the dough blade. Process to combine, about 20 seconds. Stir milk and egg

into yeast mixture. With motor running, pour liquid mixture through the small feed tube as

fast as the ﬂour absorbs it. Process until dough cleans the sides of the work bowl, then

process for 45 seconds to knead dough. Transfer to a plastic food storage bag and seal

top. Let rise in a warm place until doubled in size, about 1½ hours.

To make topping / assemble buns:

Insert metal blade in work bowl and pulse to coarsely chop pecans, about 5 to 6 times.

Reserve. Combine sugar and cinnamon; reserve. Transfer dough to a lightly ﬂoured

surface and punch dough down. Roll each half into a 9 x 9-inch square. Spread with

softened butter, sprinkle with cinnamon/sugar mixture and top with raisins. Roll dough up

tightly and pinch seam to seal. Using a sharp knife cut into 9 slices (about 1-inch thick).

Pour melted butter into a 9 x 9-inch baking pan. Sprinkle brown sugar and reserved

pecans over butter. Place buns, cut side up, in pan. Cover with plastic wrap coated with

vegetable oil cooking spray and let rise in a warm place for 40 minutes. Preheat oven to

375°F for 15 minutes before baking.

Bake in preheated oven until tops are well browned, about 30 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 information per sticky bun:

Calories 553 (39% from fat) • carb. 49g • pro. 5g • fat 16g • sat. fat 8g

• chol. 54mg • sod. 143mg • calc. 23mg • ﬁber 2g

Sesame Dinner Rolls

Fresh from the oven, warm rolls make any dinner extra special.

Makes 16 rolls

cup plus 2 tablespoons evaporated nonfat milk

package active dry yeast

tablespoons sugar

1½

large egg, beaten

2¾

cups unbleached, all-purpose ﬂour

tablespoons unsalted butter, in 1-inch pieces

teaspoon table salt

vegetable oil cooking spray

large egg

teaspoon water

teaspoon sesame seeds

In a small saucepan over medium heat, warm milk to 110-115°F. Remove from heat. Add

yeast and sugar; stir to dissolve and let sit until foamy, about 5 minutes. Add beaten egg;

stir gently to combine. Transfer to a 2-cup liquid measure and reserve.

Use dough blade to process ﬂour, butter and salt until combined, about 15 to 20 sec-

onds. With machine running, add yeast mixture through the small feed tube in a steady

stream as fast as the ﬂour absorbs it. After the dough forms a ball, process 45 to 50

seconds to knead. Place in a large plastic food storage bag and seal top. Let rise until

doubled in size, about 1 to 1½ hours.

Lightly coat an 8-inch round baking pan with vegetable oil cooking spray. Place dough on

a lightly ﬂoured surface and punch down. Divide dough into 16 equal pieces and shape

each piece into a ball. Place balls in the pan so they are just touching each other. Cover

with plastic wrap coated with vegetable oil cooking spray and let rise 1 hour. Preheat

oven to 350°F for 15 minutes before baking.

Combine egg and water. Brush over rolls and sprinkle with sesame seeds. Bake in

preheated oven until golden, about 35 to 40 minutes. Cool on wire rack.

Nutritional information per roll:

Calories 130 (33% from fat) • carb. 18g • pro. 4g • fat 5g • sat. fat 3g

• chol. 38mg • sod. 166mg • calc. 33mg • ﬁber 0g

Cheese Bread

This bread is excellent to serve with a hearty soup or for making sandwiches.

Makes 12 servings (one 1½-pound loaf)

package active dry yeast

teaspoon granulated sugar

cup warm water (105-115°F.)

ounces extra-sharp Cheddar

cups unbleached, all-purpose ﬂour

tablespoons unsalted butter, in 1-inch pieces

teaspoon table salt

cup nonfat milk

vegetable oil cooking spray

In a 2-cup liquid measure dissolve yeast and sugar in warm water. Let stand until foamy,

about 5 minutes.

Insert medium shredding disc and shred cheese using light pressure. Leave in work bowl.

Remove shredding disc and insert dough blade. Add ﬂour, butter and salt; process to

combine, about 20 seconds. Add milk to yeast mixture. With machine running, pour milk

mixture through small feed tube as fast as the ﬂour absorbs it and process until dough

cleans the sides of the work bowl. Then process for 45 seconds to knead dough. Place

dough in a lightly ﬂoured plastic food storage bag and seal top. Let rise in a warm place

until doubled in size, about 1 to 1½ hours.

Spray one 8 x 4-inch loaf pan with vegetable oil cooking spray. Place dough on a lightly

ﬂoured surface and punch down. Roll dough into an 8 x 4-inch rectangle. Beginning with

a short end, roll up the dough jelly-roll fashion. Pinch the seam and ends tightly to seal.

Place in greased loaf pans and cover with plastic wrap coated with vegetable oil cooking

spray. Let rise for 45 minutes. Preheat oven to 375°F for 15 minutes before baking.

Bake until top is well browned and loaf sounds hollow when tapped, about 35 to 40

minutes. Remove from pan and cool on wire rack.

Nutritional information per serving:

Calories 155 (26% from fat) • carb. 23g • pro. 5g • fat 4g • sat. fat 3g

• chol. 13mg • sod. 248mg • calc. 69mg • ﬁber 1g

Stollen

Our version of this traditional German Christmas bread is full of raisins and almonds,

but low in fat.

Makes 12 servings (one loaf, about 1¼ pounds)

Dough:

package active dry yeast

tablespoons granulated sugar, divided

tablespoons warm water (105-115°F.)

strip lemon zest

cups unbleached, all-purpose ﬂour

tablespoons unsalted butter, in 1-inch pieces

teaspoon ground nutmeg

teaspoon table salt

⁄

cup raisins

cup slivered almonds, divided (also used in ﬁlling)

cup plus 1 tablespoon nonfat milk

large egg

Filling:

1¹⁄

tablespoons granulated sugar

teaspoon ground cinnamon

tablespoons unsalted butter, melted

vegetable oil cooking spray

1¹⁄

Glaze:

⁄

cup powdered sugar

tablespoon water

In a 2-cup liquid measure dissolve yeast and 1 teaspoon of sugar in warm water. Let sit

until foamy, about 5 minutes.

Using metal blade, process zest and remaining sugar, about 45 seconds. Scrape work

bowl and insert dough blade. Add ﬂour, butter, nutmeg and salt to work bowl. Process for

20 seconds to combine. Add raisins and 3 tablespoons almonds; pulse to combine,

about 3 to 4 times.

Add milk and egg to yeast mixture. With motor running, add liquid through small feed

tube as fast as ﬂour will absorb it, then process for 40 seconds to knead dough. Dough

will be sticky and will not clean the sides of the work bowl or form a ball. Transfer dough

to a large plastic food storage bag and seal the top. Let rise in a warm place until

doubled in size, about 1 hour. Meanwhile, use metal blade to process remaining almonds,

sugar and cinnamon until coarsely chopped, about 5 times. Reserve.

Place dough on a lightly ﬂoured surface and punch dough down. Roll dough into a 10 x

13-inch rectangle. Brush dough with half of melted butter and sprinkle with reserved

almond/sugar mixture. Fold the two long sides of dough in towards the middle, overlap-

ping slightly. Place on baking sheet coated with vegetable oil cooking spray and brush

with remaining melted butter. Cover and let rise 45 minutes. Preheat oven to 375°F for 15

minutes before baking.

Bake until browned, about 20 to 25 minutes. Cool on wire rack. Meanwhile, use the metal

blade to combine powdered sugar and water until smooth, about 15 to 20 seconds.

Drizzle over stollen and serve warm.

Nutritional information per serving:

Calories 142 (31% from fat) • carb. 29g • pro. 4g • fat 7g • sat. fat 3g

• chol. 29mg • sod. 109mg • calc. 26mg • ﬁber 1g

Classic Cuisinart White Bread

Spoil your family with homemade bread.

Makes 16 servings (2 loaves, 1 pound each)

¹⁄

package active dry yeast

teaspoons granulated sugar

cup warm water (105-115°F)

cups unbleached, all-purpose ﬂour

tablespoons unsalted butter, in 1-inch pieces

teaspoons table salt

1½

cup cold water

vegetable oil cooking spray

In a 2-cup liquid measure dissolve yeast and sugar in warm water. Let sit until foamy,

about 5 minutes.

Insert dough blade. Process ﬂour, butter and salt until combined, about 10 to 15 sec-

onds. Add cold water to yeast mixture. With machine running, add liquid through small

feed tube as fast as ﬂour absorbs it. Once dough cleans the sides of the work bowl and

forms a ball, process for 45 seconds to knead dough. Place dough in a lightly ﬂoured

plastic food storage bag and seal the top. Allow to sit in a warm place until doubled in

size, about 1 to 1½ hours.

Spray two 8 x 4-inch loaf pans with vegetable oil cooking spray. Place dough on a lightly

ﬂoured surface and punch down. Divide dough in half and roll each half into a 8 x 4-inch

rectangle. Beginning with a short end, roll up the dough jelly-roll fashion. Pinch the seam

and ends tightly to seal. Place in greased loaf pans and cover with plastic wrap coated

with vegetable oil cooking spray. Let rise until dough is just above the tops of the pans,

about 45 minutes to 1 hour. Preheat oven to 400°F for 15 minutes before baking.

Bake until tops are browned and loaf sounds hollow when tapped, about 30 to 35

minutes. Remove from pans and cool on wire rack.

Nutritional information per serving:

Calories 136 (16% from fat) • carb. 25g • pro. 3g • fat 2g • sat. fat 1g

• chol. 6mg • sod. 219mg • calc. 80mg • ﬁber 1g

Classic Cuisinart Wheat Bread

The nutty ﬂavor of whole wheat makes this bread a favorite.

Makes 16 servings (2 loaves, 1 pound each)

¹⁄

package active dry yeast

tablespoon granulated sugar

cup warm water (105-115°F)

cups unbleached, all-purpose ﬂour

cups whole-wheat ﬂour

tablespoons unsalted butter, in 1-inch pieces

teaspoons table salt

1½

cup cold water

vegetable oil cooking spray

In a 2-cup liquid measure dissolve yeast and sugar in warm water. Let sit until foamy,

about 5 minutes.

Insert dough blade. Process ﬂours, butter and salt until combined, about 10 to 15

seconds. Add cold water to yeast mixture. With machine running, add liquid through

small feed tube as fast as ﬂour absorbs it. Once dough cleans the sides of the work bowl

and forms a ball, process for 45 seconds to knead dough. Place dough in a lightly ﬂoured

plastic food storage bag and seal the top. Allow to sit in a warm place until doubled in

size, about 1 to 1½ hours.

Spray two 8 x 4-inch loaf pans with vegetable oil cooking spray. Place dough on a lightly

ﬂoured surface and punch down. Divide dough in half and roll each half into a 8 x 4-inch

rectangle. Beginning with a short end, roll up the dough jelly-roll fashion. Pinch the seam

and ends tightly to seal. Place in greased loaf pans and cover with plastic wrap coated

with vegetable oil cooking spray. Let rise until dough is just above the tops of the pans,

about 45 minutes to 1 hour. Preheat oven to 400°F for 15 minutes before baking.

Bake until tops are browned and loaf sounds hollow when tapped, about 30 to 35

minutes. Remove from pans and cool on wire rack.

Nutritional information per serving:

Calories 134 (17% from fat) • carb. 25g • pro. 4g • fat 3g • sat. fat 1g

• chol. 6mg • sod. 220mg • calc. 45mg • ﬁber 2g

Pizza Dough

Once you see how simple Cuisinart pizzas are to make,

you will never order one to be delivered again.

Makes ¾ pound dough (enough for two 9-inch crusts or one 14-inch crust)

package active dry yeast

teaspoon granulated sugar

cup warm water (105-115°F)

cups unbleached, all-purpose ﬂour

teaspoon table salt

⁄

1²⁄

teaspoon extra virgin olive oil

In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy,

about 3 to 5 minutes. Insert metal blade in work bowl and add ﬂour and salt. Add cold

water to yeast mixture.

With machine running, pour liquid through small feed tube as fast as ﬂour absorbs it.

Process until dough cleans sides of work bowl and forms a ball. Then process for 30

seconds to knead dough. Dough may be slightly sticky. Coat dough evenly with olive oil;

transfer to a plastic food storage bag and seal the top. Let rise in a warm place for about

45 minutes.

Place dough on a lightly ﬂoured surface and punch down. Roll into desired crust sizes

and place on baking pans lightly sprayed with vegetable oil cooking spray. Follow pizza

recipe.

Nutritional information per serving (12 servings):

Calories 69 (6% from fat) • carb. 14g • pro. 2g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 202mg • calc. 44mg • ﬁber 1g

Cranberry–Orange Bread

Apples make this bread very moist – for a breakfast treat, slice and toast.

Makes 1 loaf (14 servings)

nonstick oil cooking spray

1¼

1½

cups unbleached, all-purpose ﬂour

teaspoons baking powder

teaspoon table salt

cup pecan halves, shelled

strips orange zest

⁄

cup granulated sugar

small apple (about 5 ounces total), peeled, cored, cut into 1-inch pieces

large egg

teaspoon pure vanilla extract

cup unsalted butter, melted

tablespoons buttermilk

¹⁄

cup plus 1 tablespoon dried cranberries

Preheat oven to 350°F. Lightly spray an 8 x 4-inch loaf pan with vegetable oil cooking

spray. In a small bowl combine ﬂour, baking powder and salt. Reserve. Insert metal blade

and pulse to chop pecans coarsely, about 6 times. Reserve.

Process orange zest and sugar until zest is ﬁnely chopped, about 45 seconds. Add apple,

egg and vanilla; process until combined, about 15 to 20 seconds. With machine running

add butter and buttermilk through the small feed tube. Process until combined, about 10

to 15 seconds. Add cranberries, pecans and dry ingredients. Pulse until ﬂour is just mixed

in, about 5 to 6 times. Do not overprocess.

Transfer batter to prepared pan. Bake until golden brown and a toothpick inserted in the

center comes out clean, about 55 to 60 minutes. Cool in pan on a wire rack. Remove

from pan and cool completely. For best results, wrap in plastic wrap and allow to rest for

24 hours before slicing.

Nutritional information per serving:

Calories 169 (42% from fat) • carb. 23g • pro. 2g • fat 8g • sat. fat 3g

• chol. 24mg • sod. 81mg • calc. 13mg • ﬁber 1g

Lowfat Banana Nut Bread

Wrap and freeze individual slices for a healthy lunchbox snack.

Makes 1 loaf (12 servings)

nonstick cooking spray

cup unbleached, all-purpose ﬂour

tablespoons walnut halves, shelled

teaspoon baking powder

teaspoon baking soda

teaspoon table salt

ripe banana (about 5½ ounces), peeled, cut into 1-inch pieces

large egg

large egg white

cup granulated sugar

cup plain nonfat yogurt

tablespoons unsalted butter, in 1-inch pieces

teaspoon pure vanilla extract

Preheat oven to 350°F. Lightly coat an 8 x 4-inch loaf pan with nonstick cooking spray.

Insert metal blade. Pulse to combine ﬂour, nuts, baking powder, baking soda and salt,

about 5 times. Reserve.

Process banana until puréed, about 30 seconds. Scrape work bowl and process an

additional 10 seconds. Add egg, egg white, sugar, yogurt, butter and vanilla extract.

Process until well combined, about 10 to 15 seconds. Add dry ingredients. Pulse until

ﬂour is just mixed in, about 5 to 6 times.

Pour into prepared pan. Bake until golden brown and a toothpick inserted in the center

comes out clean, about 50 minutes. Cool in pan on a wire rack for 20 minutes. Remove

from pan and cool completely on wire rack.

Nutritional information per serving:

Calories 109 (22% from fat) • carb. 19g • pro. 2g • fat 3g • sat. fat 1g

• chol. 23mg • sod. 135mg • calc. 39mg • ﬁber 1g

Variation: For mufﬁns, lightly spray 12 standard (½-cup) mufﬁn cups with nonstick

cooking spray. Divide the batter evenly among the 12 cups. Bake at 350ºF for 16 to 20

minutes. For variety, add ¼ cup chocolate chips when pulsing in the ﬂour mixture.

Carrot-Raisin Mufﬁns

Moist and tasty breakfast treats, these mufﬁns freeze well.

Makes 12 mufﬁns

1½

cups unbleached, all-purpose ﬂour

cup bran ﬂakes cereal

tablespoon baking powder

teaspoon ground cinnamon

teaspoon table salt

medium carrot (about 3 ounces), peeled, cut to ﬁt feed tube vertically

¹⁄

cup walnut halves, shells removed

strips orange zest

⁄

cup ﬁrmly packed dark brown sugar

cup fat-free milk

large egg

cup vegetable oil

cup raisins

Line 12 standard mufﬁn cups with paper liners. Preheat oven to 375°F. In a small bowl

combine ﬂour, bran ﬂakes, baking powder, cinnamon and salt; reserve.

Insert the medium shredding disc. Stand carrots upright in the feed tube and shred using

medium pressure; reserve. Insert metal blade and pulse to coarsely chop walnuts, about

7 to 8 times. Reserve. Add orange zest and brown sugar; process until combined, about

20 to 30 seconds. Scrape bowl. Add milk, egg and oil. Process until combined, about 5

to 10 seconds. Add raisins, walnuts, carrots and dry ingredients. Pulse until ﬂour is just

mixed in, about 5 times.

Fill mufﬁn cups ¾ full with batter. Bake until light golden brown on top and a toothpick

inserted in the center comes out clean, about 20 to 25 minutes. Remove from pan and

cool on wire rack.

Nutritional information per mufﬁn:

Calories 205 (32% from fat) • carb. 32g • pro. 4g • fat 7g • sat. fat 1g

• chol. 18mg • sod. 213mg • calc. 92mg • ﬁber 2g

Mocha-Pecan Coffee Cake

This do-ahead coffee cake will be a favorite for brunch.

Makes 16 servings

nonstick cooking spray

cup pecan halves

¹⁄

cup semisweet chocolate chips

tablespoons ﬁrmly packed light brown sugar

teaspoon instant coffee granules

cups unbleached, all-purpose ﬂour

teaspoons baking powder

1½

teaspoon table salt

1¹⁄

cups granulated sugar

cup unsalted butter, in 1-inch pieces

large egg

teaspoon pure vanilla extract

cup plus 2 tablespoons lowfat sour cream

Preheat oven to 350°F. Lightly coat an 8-inch square baking pan with vegetable oil

cooking spray. Insert metal blade in work bowl. Process pecans, chocolate chips, brown

sugar and coffee granules until coarsely chopped, about 10 seconds. Reserve and wipe

work bowl clean.

Combine ﬂour, baking powder and salt in a small bowl; reserve. Process sugar and butter

until creamy, about 20 seconds. Scrape work bowl and process an additional 15 to 20

seconds. Add egg and vanilla; process until smooth, about 30 seconds. Add sour cream;

process until well combined, about 10 seconds. Scrape work bowl. Add reserved dry

ingredients. Pulse until just incorporated, about 10 times.

Layer half of the batter, two-thirds of the topping, the remaining batter and remaining

topping in prepared pan. Gently swirl with a knife to combine batter and topping. Bake

until golden brown and a toothpick inserted in the center comes out clean, about 55 to 65

minutes. Cool in pan on a wire rack for 20 to 30 minutes. Remove from pan and cool

completely. For best results, wrap in plastic wrap and allow to rest for 24 hours before

slicing.

Nutritional information per serving:

Calories 256 (45% from fat) • carb. 33g • pro. 2g • fat 13g • sat. fat 7g

• chol. 38mg • sod. 77mg • calc. 60mg • ﬁber 1g

Jalapeño Cornbread

Serve warm from the oven with Cilantro Lime Butter (recipe follows)

Makes 9 servings

nonstick cooking spray

cup yellow cornmeal

2½

cup unbleached, all-purpose ﬂour

teaspoons baking powder

teaspoon granulated sugar

teaspoon table salt

small jalapeño pepper, seeded, cut into ½-inch pieces

cup nonfat milk

large egg

tablespoon unsalted butter, melted

Preheat oven to 400°F. Lightly coat an 8 x 8-inch baking pan with nonstick cooking spray.

In a small bowl combine cornmeal, ﬂour, baking powder, sugar and salt. Reserve.

Insert metal blade. Process jalapeño until ﬁnely chopped, about 5 seconds. Scrape bowl.

Add milk, egg and butter; process to combine, about 5 to 10 seconds. Add dry ingredi-

ents. Pulse until ﬂour and cornmeal are just combined, about 6 to 7 times. Pour into

prepared pan and bake until golden and top springs back when touched, about 20

minutes. Cut into squares and serve warm with Cilantro-Lime Butter (recipe follows).

Nutritional information per serving:

Calories 112 (19% from fat) • carb. 19g • pro. 4g • fat 2g • sat. fat 1g

• chol. 27mg • sod. 220mg • calc. 85mg • ﬁber 2g

Cilantro-Lime Butter

This compound butter is delicious on fresh corn on the cob.

Makes ½ cup

cup fresh cilantro, washed and dried

strip lime zest

stick (½ cup) unsalted butter, softened

Insert metal blade. Process cilantro and zest until ﬁnely chopped, about 20 seconds.

Scrape bowl and process an additional 20 seconds. Add butter; process until smooth

and well blended, about 15 seconds. Scrape bowl and process an additional 10 to 15

seconds.

Nutritional information per teaspoon:

Calories 67 (100% from fat) • carb. 0g • pro. 0g • fat 7g • sat. fat 5g

• chol. 20mg • sod. 0mg • calc. 0mg • ﬁber 0g

Almond-Pear Bread

Almonds and pears combine to make this rich, moist tea bread.

Makes 12 servings

Paste:

cup blanched almonds

¹⁄

cup granulated sugar

tablespoon plus 1 teaspoon water

teaspoon almond extract

¹⁄⁸

Bread:

nonstick cooking spray

¹⁄

cup sliced almonds

1½

¹⁄⁸

cup plus 2 tablespoons unbleached, all-purpose ﬂour

teaspoons baking powder

teaspoon table salt

teaspoon baking soda

pound ripe pears, peeled, cored, cut into 1-inch pieces

large egg

cup almond paste

cup unsalted butter, softened, cut into 1-inch pieces

To make paste:

Use metal blade to process blanched almonds and sugar until ﬁnely ground, about 60

seconds. With machine running, add water and extract; process until combined, about 45

to 60 seconds longer. Paste can be made ahead and stored in the refrigerator in an

airtight container for up to two weeks.

To make bread:

Preheat oven to 350°F. Lightly coat one 8 x 4-inch loaf pan with the nonstick cooking

spray. Toast sliced almonds on a baking sheet until lightly browned, about 8 to 10

minutes. In a small bowl combine ﬂour, baking powder, salt and baking soda; reserve.

Insert metal blade and process pears, egg, almond paste and butter until combined,

about 30 seconds. Scrape bowl and process an additional 30 to 45 seconds. Add

toasted almonds and reserved dry ingredients. Pulse to combine, about 6 to 7 times.

Pour into prepared pan and bake until golden brown on top and a toothpick inserted in

the center comes out clean, about 1 hour. Cool on wire rack for 30 to 40 minutes.

Remove from pan and cool completely on wire rack. For best results wrap bread in

plastic wrap and allow to rest for 24 hours before slicing.

Nutritional information per serving:

Calories 165 (40% from fat) • carb. 22g • pro. 4g • fat 8g • sat. fat 1g

• chol. 18mg • sod. 62mg • calc. 62mg • ﬁber 2g

Popovers with Variations

As this batter bakes, it “pops over” the sides of the baking cups.

Makes 6 popovers

cup unbleached, all-purpose ﬂour

cup lowfat milk

large eggs

tablespoon unsalted butter, melted

teaspoon sea or table salt

teaspoon freshly ground black pepper

nonstick cooking spray

Insert the metal blade. Process the ﬂour, milk, eggs, butter, salt and pepper until smooth,

25 to 30 seconds. Remove to a large measuring cup and allow to rest at room tempera-

ture for 30 to 45 minutes.

Preheat the oven to 450º F. Spray 6 mufﬁn cups (½-cup size) with nonstick cooking spray.

Set aside.

Divide the batter among the prepared mufﬁn tins, ﬁlling each one about three-quarters

full. Bake in the preheated hot oven (450º F) for 20 minutes. Do not peek or disturb, or the

popovers might fall. Lower the heat to 375º F, and bake for 20 minutes. Remove from the

pans and serve immediately.

Nutritional information per popover:

Calories 107 (36% from fat) • carb. 13g • pro. 5g • fat 4g • sat. fat 2g

• chol. 79mg • sod. 236mg • calc. 53mg • ﬁber 0g

Variations:

Pesto: Add 3 tablespoons Pesto, page 32, to the batter with the other ingredients. The

baking time and temperature will remain the same.

Roasted Shallot and Rosemary: Before making the batter, insert the metal blade and

chop 2 tablespoons fresh rosemary leaves using a short, quick pulse, 20 times. Add 2½

ounces of shallots that have been roasted, and process until smooth, 25 to 30 seconds.

Continue with the recipe; the baking time and temperature will remain the same.

Sides

French Cut Green Beans with Shallots

The time-consuming French cut takes just seconds

with a Cuisinart food processor.

Makes 6 servings

1½

pounds fresh green beans, trimmed, cut to ﬁt feed tube horizontally

large shallots, cut into 1-inch pieces

tablespoons olive oil

1½

tablespoons water

2¼

teaspoons balsamic vinegar

teaspoon white pepper

teaspoon kosher salt

Insert the slicing disc. Place beans horizontally in large feed tube and process using light

pressure. Remove and reserve.

Insert metal blade. Process shallot until ﬁnely chopped, about 5 seconds.

Warm oil in a 3½-quart sauté pan over medium heat. Add chopped shallots and sauté

until soft but not browned, about 2 minutes. Add green beans and sauté for 3 to 4

minutes. Add water and reduce heat to low. Cover pan and cook until crisp tender, about

8 to 10 minutes. Remove from heat and add vinegar. Season with pepper and salt. Serve

warm.

Nutritional information per serving:

Calories 80 (45% from fat) • carb. 9g • pro. 2g • fat 4g • sat. fat 0g

• chol. 0mg • sod. 81mg • calc. 44mg • ﬁber 4g

Glazed Carrots

A traditional favorite, updated with the zesty ﬂavor of balsamic vinegar.

Makes 6 servings

1½

pounds carrots, peeled, cut to ﬁt feed tube vertically

cup ﬁrmly packed light brown sugar

ounce fresh gingerroot, peeled, cut into ½-inch pieces

strips orange zest, bitter white pith removed

tablespoons unsalted butter

⁄

1½

cup orange juice

1½

tablespoons balsamic vinegar

Insert the slicing disc. Place carrots in feed tube vertically and slice, using medium

pressure. Remove and reserve.

Insert metal blade. Process brown sugar, gingerroot and zest until ﬁnely chopped, about

15 seconds.

Melt butter in a 3¾-quart saucepan over medium heat. Add zest mixture, juice and

vinegar. Bring to a boil and add carrots. Reduce heat to medium-low. Cover and simmer

until carrots are tender and glazed, about 13 to 16 minutes.

Nutritional information per serving:

Calories 144 (17% from fat) • carb. 2g • pro. 1g • fat 3g • sat. fat 2g

• chol. 8mg • sod. 46mg • calc. 49mg • ﬁber 3g

Potato and Leek Gratin

Leeks grow in very sandy soil, so wash thoroughly to remove all grit before using.

Makes 12 servings

nonstick cooking spray

pound leeks, cleaned well, tough outer layer removed,

trimmed to about an inch of green above the white bulb,

cut into 1-inch lengths

tablespoons unsalted butter

ounces good quality white bread

ounces Reggiano Parmigiano, cut into ½-inch pieces

ounces Gruyère (not processed)

pounds russet or gold potatoes, peeled, cut ﬂat at ends

can (12 ounces) evaporated skimmed milk, not reconstituted

cups lowfat milk

1½

2¼

1¼

cup heavy cream

teaspoon ground nutmeg

teaspoon freshly ground black pepper

teaspoon kosher salt

Preheat the oven to 375ºF. Spray a shallow 2½-quart ovenproof casserole dish with

cooking spray. Cut a sheet of aluminum foil large enough to cover the casserole, spray

one side of the foil with cooking spray and set aside.

Insert the metal blade. Place leeks in work bowl and pulse to chop, about 10 pulses. In a

medium skillet, melt 1 tablespoon of the butter. Add the leeks, and cook over low heat for

20 to 25 minutes until they are light caramel in color. Remove from the heat and allow to

cool.

Wipe out work bowl to dry. Add the bread to the work bowl and pulse to achieve coarse

crumbs, about 20 to 25 pulses. With the machine running, drop the remaining butter

down the small feed tube and process until the crumbs are medium and the butter is

evenly distributed, about 30 seconds. Remove and reserve. With the machine running,

drop the Parmesan down the small feed tube and process to chop ﬁnely, 10 to 15

seconds; leave in work bowl.

Insert the shredding disc; shred the Gruyère using medium pressure. Add one half cup of

the cheeses to the breadcrumb mixture, reserve. Remove and reserve the remaining

cheeses.

Insert the slicing disc. Use medium pressure to slice the potatoes. Neatly layer ¹⁄ of the

potato slices in the bottom of the casserole. Top with half of the grated cheeses and half

of the cooled caramelized leeks. Repeat, ending with a layer of the potatoes.

In a large saucepan, combine the milk, cream, nutmeg, pepper and salt. Stirring, bring

this mixture to a boil. Carefully pour over the layered potatoes, leeks and cheeses. Top

evenly with the buttered crumb and cheese mixture. Loosely cover with the foil and place

in the preheated oven for 1½ hours. Test the potatoes for doneness. Depending on the

type of potato, it may take up to 2 hours until tender. When the potatoes are tender,

remove the foil and bake for 15 to 20 minutes longer, until the topping is light golden and

crispy. Allow the gratin to rest for 15 to 20 minutes before serving.

Nutritional information per serving:

Calories 248 (44% from fat) • carb. 24g • pro. 11g • fat 12g • sat. fat 7g

• chol. 39mg • sod. 396mg • calc. 337mg • ﬁber 3g

Roasted Garlic and Parmesan

Twice Baked Potatoes

Do these potatoes ahead to serve with grilled ﬁlets or London Broil.

Makes 4 servings

garlic cloves

extra virgin olive oil

large baking potatoes (about 8 ounces each),

washed, pierced with a knife

ounces Parmesan, cut into 1-inch pieces

scallions, trimmed, cut into 1-inch pieces

cup evaporated skim milk

tablespoons unsalted butter, cut into 1-inch pieces

teaspoon white pepper

teaspoon kosher salt

Preheat oven to 400°F. Place garlic cloves in a small ovenproof ramekin and drizzle with

olive oil. Cover with aluminum foil. Lightly brush potatoes with olive oil. Place garlic and

potatoes in preheated oven; roast garlic for 30 to 40 minutes and bake potatoes until

fork-tender, about 1 hour. When cool enough to handle, cut off part of top of potato and

scoop out ﬂesh, leaving a ¼-inch thick shell. Reserve ﬂesh and skins.

Insert metal blade. With machine running drop cheese through small feed tube and

process until ﬁnely grated, about 30 seconds; reserve. Place scallions in work bowl and

process until ﬁnely chopped, about 5 to 10 seconds. Scrape work bowl. Add garlic, milk,

butter, reserved cheese, pepper and salt. Process until combined, about 12 seconds.

Add potato ﬂesh; pulse in very short quick pulses until just combined, about 10 to 12

times. Scrape bowl and pulse in very short quick pulses about 10 more times. Generously

ﬁll skins with potato-garlic mixture. Potatoes may be made ahead to this point and

refrigerated until ready to bake.

Preheat oven to 350°F. Place potatoes in a 9-inch square baking pan and bake, uncov-

ered, until tops are golden brown and potatoes are hot, about 20 to 25 minutes.

Nutritional information per serving:

Calories 322 (28% from fat) • carb. 46g • pro. 12g • fat 10g • sat. fat 6g

• chol. 23mg • sod. 425mg • calc. 309mg • ﬁber 5g

Entrées

Chili Lime Chicken with

Grilled Pineapple and Zucchini

A wonderful summertime supper for the grill.

Makes 4 entrée servings

medium zucchini, about 6 ounces each,

cleaned and trimmed to 4-inch lengths

fresh pineapple peeled and cored, cut to ﬁt the feed tube

zest of 2 limes, bitter white pith removed

garlic clove

cup fresh cilantro, loosely packed

teaspoons kosher salt

jalapeño pepper, about 3 inches in length,

stemmed, halved and seeded

cup fresh lime juice

tablespoons orange marmalade

teaspoons chili powder

cup extra virgin olive oil

boneless, skinless chicken breast halves,

pounded to an even thickness, about ½ inch

Insert the slicing disc. Place the zucchini in the feed tube horizontally; use medium

pressure to slice. Remove and reserve. Place the pineapple wedges in the feed tube; use

medium pressure to slice. Remove and reserve.

Insert the metal blade. Use the pulse to chop the lime zest, about 10 times. With the

machine running, drop the garlic down the feed tube to chop, 5 seconds. Add the

cilantro, salt and jalapeño, pulsing to chop, 5 times. Add the lime juice, marmalade, and

chili powder, process to combine, and with the machine running, add the olive oil in a

steady stream, processing until emulsiﬁed, about 30 seconds.

Place the chicken in a shallow dish or large sealable plastic bag. Add half the marinade,

turning the chicken thoroughly to coat. Allow to marinate for at least 30 minutes, but no

longer than an hour. Add half the remaining marinade to the zucchini, and the remaining

marinade to the pineapple, toss each gently to coat.

Preheat an indoor or outdoor grill. When hot, grill the chicken, about 5 to 6 minutes per

side. The chicken is done when the juices no longer run pink when tested; take care not

to overcook. Remove to a warm platter, cover loosely and reserve.

Drain the zucchini and pineapple. Grill 2 to 3 minutes on each side until tender.

To serve, arrange a fan of zucchini and pineapple slices on each plate and top with a

chicken breast. The remaining zucchini and pineapple may be combined and passed as a

side dish.

Nutritional information per serving:

Calories 448 (35% from fat) • carb. 17g • pro. 56g • fat 17g • sat. fat 3g

• chol. 137mg • sod. 1249mg • calc. 59mg • ﬁber 2g

Greek Burgers with Feta and Olive Tapenade

Makes 4 burgers

small garlic clove

tablespoon fresh parsley, well packed

tablespoons capers, drained, rinsed and drained again

ounces pitted imported green olives

teaspoon fresh lemon juice

1½

tablespoon extra virgin olive oil

1¼

pounds well-trimmed sirloin (include 1½ ounces of the hard fat),

be sure all the gristle has been removed, cut into 1-inch cubes,

frozen for 20 minutes

teaspoons dried basil

teaspoon dried oregano

teaspoon freshly ground black pepper

ounces feta, well drained and crumbled

good quality rolls

mesclun or other lettuce

roasted red bell pepper, drained and cut into ½-inch strips

Insert the metal blade. With the machine running, drop the garlic down the feed tube;

process 5 seconds to chop ﬁnely. Add the parsley, pulse to chop. Add the capers and

olives, pulse to chop, 10 times. With the machine running, add the lemon juice and olive

oil through the feed tube, process until the mixture has formed a rough paste, about 20

seconds. Remove and reserve. The tapenade may be made up to 2 days ahead.

Process the hard fat for 15 seconds to chop ﬁnely. Pulse the beef to rough chop, 15 to 20

times. Add the seasonings, pulsing to chop the beef further and incorporate the season-

ings, another 15 times; do not overprocess. Add the feta, pulse to incorporate.

Divide the meat into 16 equal portions, and ﬂatten to 4 inches in diameter. Top 8 of the

rounds with a scant tablespoon of the olive tapenade, keeping a half-inch border all

around. Place another burger patty on top of each one and press to seal. The burgers

may be made ahead to this point, covered and refrigerated.

Preheat a grill pan or outdoor grill to very hot (a drop of water will dance when splattered

on the grill pan). Cook the burgers over high heat, turning once, 4 to 6 minutes per side,

depending on the desired degree of doneness.

Serve on rolls lined with lettuce, top with roasted red pepper strips and traditional tzatziki

sauce.

Nutritional information per burger:

Calories 504 (37% from fat) • carb. 22g • pro. 56g • fat 21g • sat. fat 7g

• chol. 106mg • sod. 699mg • calc. 152mg • ﬁber 2g

Roasted Pork Loin with Apple,

Onion and Dried Plum Stufﬁng

The roast can be prepared ahead of time, making this a great dish for entertaining.

Makes 8 servings

dried pitted plums or prunes

cup Applejack or brandy, divided

ounces shallots

garlic cloves

1½

tablespoons herbes de Provence

teaspoons kosher salt

teaspoon freshly ground black pepper

three-pound boneless pork loin roast, whole, not cut and tied, well

trimmed, with just a thin layer (1/8 inch or less) of fat remaining on top

1½

pounds onions, halved vertically

pounds apples, peeled, cored and halved

teaspoon extra virgin olive oil

cup nonfat chicken stock

cup heavy cream

nonstick cooking spray

Place the dried plums in a heatproof bowl. Heat half of the applejack or brandy and pour

it over the dried plums; cover and allow the plums to macerate for at least 30 minutes.

Insert the metal blade. With the machine running, drop the shallots and garlic through the

small feed tube to chop, 10 seconds. Scrape the work bowl. Add the herbes de

Provence, salt and pepper; process until a paste is formed, 30 to 40 seconds. Remove

and reserve. Do not wash work bowl.

Place the roast on a cutting surface, fat side down. With sharp boning knife, cut down the

center of the roast to within ½ inch of the other side – the roast will open like a book.

Carefully cut through the center of one side of the roast to within ½ inch of the edge;

open this side ﬂat like a book. Repeat on the other side. Cover the open roast with a

sheet of plastic wrap and pound with a ﬂat meat pounder to even out. Rub both sides of

the roast with the shallot mixture. Cover and refrigerate.

Insert the slicing disc. Slice the onions; remove and reserve. Slice the apples; remove and

reserve. Heat the olive oil in a 5½-quart sauté pan over medium high heat. When hot, add

the onions and cook until wilted, about 3 minutes. Add the sliced apples. Cook, stirring

now and then, until the apples and onions are just tender and beginning to turn light

golden brown, about 12 to 15 minutes. Remove; spread out on a baking sheet and let

cool completely before continuing.

When the onion/apple mixture is cool, spread a ½-inch layer on the cut side of the roast

to within 1 inch of the edges. Drain the plums and arrange in a double row down the

center of the roast. Roll the roast and tie with butcher’s twine, with the twine looped at 1-

inch intervals. Pass the string around the loin ends and secure it through the loops on the

other side. The roast may be done ahead to this point and refrigerated. Refrigerate the

remaining onion/apple mixture.

Preheat the oven to 400ºF. Spray a roasting pan with nonstick vegetable oil spray. Spread

the remaining onion/apple mixture in the bottom of the pan. Place the pork roast on top.

Roast at 400ºF for 15 minutes, then lower heat to 375ºF. Continue to roast for another 45

to 60 minutes, until the internal temperature of the roast measures 150ºF when tested

with an instant-read thermometer. Remove from the oven, transfer to a warmed platter,

and cover loosely with foil. Let the roast rest for 20 minutes.

Strain the pan juices into a fat separator. Discard fat and pour the pan juices into a

2-quart Windsor pan. Add the remaining applejack and the chicken stock to the sauce-

pan and bring to a boil; reduce by half. Add the cream; simmer for 10 minutes. Strain the

sauce and keep warm.

To serve, slice the pork roast into ½-inch slices after it has rested. Serve with the sauce.

This roast is also very good when roasted a day ahead. Allow to cool, then wrap and

refrigerate. Slice just before serving.

Nutritional information per serving:

Calories 549 (37% from fat) • carb. 34g • pro. 46g • fat 21g • sat. fat 8g

• chol. 139mg • sod. 554mg • calc. 69mg • ﬁber 5g

Salmon and Pesto Potatoes

Just add a simple green salad for a quick and easy dinner.

Makes 4 servings

tablespoon extra virgin olive oil

Yukon Gold or other new potatoes, 4 ounces each, well scrubbed,

opposite ends trimmed ﬂat with a knife

teaspoons Pesto, p. 32

1¼

pounds boneless, skinless salmon ﬁllet, cut into 5-ounce portions

teaspoon kosher salt

teaspoon freshly ground pepper

fresh basil leaves

Preheat the oven to 400˚F. Cut 4 pieces of aluminum foil, each 16 inches long.

Brush a 4 x 6-inch area in the center of each rectangle with olive oil. Set aside.

Insert the slicing disc. Slice the potatoes, one at a time; remove each potato, restack and

reserve separately. Blanch potatoes in boiling water for 3 to 4 minutes. Drain and let cool.

Season each salmon ﬁllet with salt and pepper. Fan out the slices of one potato on the

oiled portion of a sheet of foil. Spread one teaspoon of the Pesto on the fanned slices.

Top with a salmon ﬁllet. Bring the two cut sides of the foil together over the center of the

salmon, fold over 1 inch, then fold over 2 more times. Fold the ends in twice, in ½-inch

folds, to complete the seal. Repeat until all the salmon and potatoes have been prepared

and wrapped. Bake in the preheated oven for 18 minutes. While the salmon is in the

oven, stack the basil leaves and roll. Slice in 1⁄⁸-inch intervals to create a chiffonade. The

packets will be puffed; prick with the tip of a sharp knife to vent the steam, then carefully

open. Serve immediately on warmed plates sprinkled with the basil chiffonade.

Nutritional information per serving:

Calories 367 (31% from fat) • carb. 27g • pro. 34g • fat 12g

sat. fat 2g • chol. 72mg • sod. 266mg • ﬁber 2g

Pizza

Pesto, Cheese and Fresh Tomato Pizza

Homemade pesto and fresh, ripe tomatoes from the garden make

this a great summertime pizza.

Makes 1 pizza (14-inch) or 2 pizzas (9-inch) to serve 4

pizza dough, page 47

pound ﬁrm but ripe plum tomatoes

ounce Reggiano Parmesan, cut into ½-inch cubes

ounces fresh mozzarella, well chilled

ounces Italian Fontina cheese

1½

tablespoons Pesto, page 32

teaspoon extra virgin olive oil

cornmeal for dusting the peel or pan

Prepare the pizza dough and let it rise. Position the top rack of the oven about 8 inches

from the top. If using a baking stone, place it on the rack. Preheat the oven to 500˚F while

preparing the pizza.

Bring 6 cups of water to a boil in medium saucepan. Cut a shallow “x” in the bottom of

each tomato. Blanch the tomatoes in the boiling water for 30 seconds, then immediately

plunge them into a bowl of iced water. When cool enough to handle, slip the skins off.

Slice the stem end off each tomato; set aside.

Insert the metal blade. With the machine running, drop the Parmesan cheese cubes down

the small feed tube; process 15 seconds and leave in bowl. Insert the shredding disc and

shred the mozzarella and Fontina. Remove the cheese to a bowl; toss to combine, and

reserve. Insert the slicing disc. Place the tomatoes in the small feed tube one at a time,

and slice, using light pressure. Place the sliced tomatoes on a triple thick layer of paper

towels to drain.

When the dough has risen, punch down and divide into 2 or 4 equal balls. Let rest 10

minutes. Roll the dough out to size. Place on a baker’s peel that has been sprinkled with

cornmeal. Brush the edges with the olive oil. Using an offset spatula, spread the pizza to

¾ inch of the edges with the pesto sauce, using 3 tablespoons on each 14-inch pizza or

1½ tablespoons on each 9-inch pizza. Divide the shredded cheeses evenly and sprinkle

on the pizzas. Top with the drained sliced tomatoes.

Carefully slide the pizza onto the stone (position the peel over the back edge of the stone,

and use a rocking motion to shake and slide the pizza off the peel onto the stone), or

place the pan in the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for

even baking. Bake for another 3 to 6 minutes, until the pizza is bubbly, and the edges of

the dough are golden brown, puffed and crispy. Remove from the oven and let rest on a

rack for 2 to 3 minutes before slicing.

Nutritional information per serving (four servings):

Calories 363 (35% from fat) • carb. 45g • pro. 14g • fat 14g • sat. fat 6g

• chol. 27mg • sod. 721mg • calc. 336mg • ﬁber 3g

Desserts

Hazelnut Butter Cookies

Melt-in-your-mouth delicious – keep this cookie dough on hand frozen

and ready to bake when unexpected guests drop in.

Makes about 70 cookies

1¼

cups unbleached, all-purpose ﬂour

cup (4 ounces) lightly toasted hazelnuts

teaspoon table salt

ounces unsalted butter, at room temperature

cup powdered sugar

tablespoon pure vanilla extract

Insert the metal blade. Process the ﬂour, hazelnuts, and salt, using the pulse, 15 to 20

times, to chop the hazelnuts and combine with the ﬂour. Remove and reserve.

Process the butter, powdered sugar and vanilla until smooth and creamy. Add the

reserved ﬂour mixture and process until the dry ingredients are just incorporated. Turn out

onto a lightly ﬂoured surface. Shape into 2 equal balls, wrap in plastic wrap. Refrigerate

for about 30 minutes, until stiff enough to shape into logs. Shape into logs 10 inches long

and 1¼ inches in diameter. Wrap well in plastic wrap, and refrigerate until ﬁrm, or double-

wrap and freeze.

When ready to bake, preheat the oven to 350ºF. Slice ¼-inch thick and place 2 inches

apart on ungreased baking sheets. Bake in the preheated oven for 10 to 14 minutes, until

the edges just begin to turn brown. Let cool on the baking sheets for 1 minute, then

transfer to a rack to cool completely.

Nutritional information per cookie:

Calories 56 (77% from fat) • carb. 3g • pro. 0g • fat 5g • sat. fat 0g

• chol. 10mg • sod. 8mg • calc. 4mg • ﬁber 0g

Lemon Ginger Biscotti

Delicious with coffee or tea.

Makes about 50 biscotti

1½

ounces white chocolate, such as Lindt or Callebaut, broken up, chilled

ounce crystallized ginger

1¼

cups unbleached, all-purpose ﬂour

teaspoon baking powder

¹⁄⁸

teaspoon table salt

zest of 1½ lemons, removed with a vegetable peeler,

bitter white pith removed

cup plus 2 tablespoons granulated sugar

cup unsalted butter, at room temperature

large egg

tablespoon brandy

tablespoon pure vanilla extract

Preheat the oven to 325ºF.

Insert the metal blade. Use the pulse to chop the white chocolate, about 5 to 10 times;

there should be no pieces larger than ½ inch. Remove and reserve. Use the pulse to chop

the crystallized ginger, 10 to 15 times; there should be no pieces larger than ½ inch.

Remove and reserve.

Pulse the ﬂour, baking powder and salt to quick-sift. Remove and reserve. Process the

zest with ¼ cup of the sugar until ﬁnely chopped, about 20 to 30 seconds. Add the

remaining sugar and the butter, processing until smooth. The mixture may look curdled,

but do not worry. With the machine running, add the egg with the brandy and vanilla.

Scrape the work bowl. Add the ﬂour mixture, chopped white chocolate and chopped

ginger. Process to incorporate, about 10 seconds. Turn out onto a lightly ﬂoured surface

and gather into a ball. Divide into 3 equal portions. Shape into ﬂat logs, about 12 inches

long and 1½ inches wide. Arrange on ungreased baking sheets and bake in a preheated

325ºF oven for about 25 minutes.

Remove from the oven and let cool on the baking sheets for 10 minutes. Using a serrated

knife, slice the logs at ½-inch intervals. Arrange on the baking sheet, so that the cut

sides are exposed. Return to the oven and bake for another 20 to 25 minutes, until the

biscotti are just beginning to turn golden and crispy. Allow to cool completely to ﬁnish the

drying process. Store in an airtight container.

Nutritional information per biscotti:

Calories 48 (46% from fat) • carb. 6g • pro. 1g • fat 2g • sat. fat 1g

• chol. 11mg • sod. 21g • calc. 5mg • ﬁber 1g

Toffee Brownies

These sinfully delicious brownies just melt in your mouth.

Makes 16 brownies

nonstick cooking spray

2½

ounces unsweetened baking chocolate, broken into 1-inch pieces

cups granulated sugar

1¹⁄

tablespoons unsalted butter, melted and cooled until warm, not hot

large eggs

1½

teaspoons pure vanilla extract

⁄

cup unbleached, all-purpose ﬂour

cup almond toffee bits (such as Heath® brand)

Preheat oven to 350°F. Lightly coat a 9 x 9-inch baking pan with nonstick cooking spray.

Cut and fold a sheet of aluminum foil so that it is 15 x 9 inches. Line pan with the foil,

allowing two sides to overlap pan for easy removal from pan. Lightly coat foil lining with

vegetable oil cooking spray.

Insert metal blade. Process chocolate until coarsely chopped, about 20 to 25 seconds.

Add sugar and process until chocolate is as ﬁne as the sugar, about 45 seconds. With

unit running, pour melted butter through the small feed tube and process until blended,

about 20 to 25 seconds. Scrape work bowl. Add eggs and vanilla; process until ﬂuffy and

light, about 10 to 15 seconds. Add ﬂour and toffee bits; pulse until just combined, about

5 to 6 times. Do not overprocess. Spread in prepared pan. Bake until top of brownies

looks set and a toothpick inserted in the center comes out almost clean, about 30 to 35

minutes. (Due to the fudgy nature of the brownies, the toothpick will not be completely

clean.) Cool in pan for 15 minutes. Use foil overhangs to remove from pan and allow to

cool completely before slicing. Cut into 16 squares.

Nutritional information per brownie:

Calories 236 (52% from fat) • carb. 26g • pro. 2g • fat 14g • sat. fat 1g

• chol. 59mg • sod. 62mg • calc. 21mg • ﬁber 0g

Double Chocolate Chunk Cookies

Chocolate heaven!

Makes 36 cookies

ounces milk chocolate, chilled, broken into 1-inch pieces

ounces white chocolate, chilled, broken into 1-inch pieces

cups less 1 tablespoon unbleached, all-purpose ﬂour

cup pecan halves

1¹⁄

teaspoon baking soda

teaspoon table salt

large egg

cup ﬁrmly packed light brown sugar

cup granulated sugar

tablespoons lowfat milk

tablespoons unsalted butter, room temperature

tablespoon pure vanilla extract

Preheat oven to 375°F.

Insert metal blade and add chocolates. Use quick pulses to coarsely chop, about 10 to

12 times. Remove and reserve. Add ﬂour, pecans, soda and salt; process to combine;

about 5 seconds. Remove and reserve.

Process egg, sugars and milk for 1 minute. Scrape work bowl. Add butter and vanilla;

process for 1 minute. Scrape work bowl. Add reserved dry ingredients and pulse until

combined, about 5 pulses. Add chocolate and quickly pulse in, another 5 pulses.

Drop by rounded tablespoons, about 1 inch apart, onto ungreased baking sheets. Bake

until golden brown, about 10 to 12 minutes. Allow to cool on baking sheet for 10 minutes;

transfer to a wire rack to ﬁnish cooling.

Nutritional information per cookie:

Calories 101 (53% from fat) • carb. 10g • pro. 1g • fat 6g • sat. fat 1g

• chol. 12mg • sod. 38mg • calc. 19mg • ﬁber 0g

Peach Melba Crisp

When these two summertime fruits are out of season, try this crisp using apples or pears

with dried cherries or cranberries.

Makes 6 servings

nonstick cooking spray

1½

pounds ripe but still ﬁrm peaches, peeled, halved and pitted*

4 to 6 tablespoons granulated sugar, depending on sweetness of the fruit

tablespoons instant tapioca

1½

tablespoons granulated sugar

cup fresh (or frozen, not in syrup) raspberries

cup oatmeal (regular, not instant or quick)

cup sliced almonds

¹⁄

tablespoons unbleached, all-purpose ﬂour

cup ﬁrmly packed brown sugar

teaspoon powdered ginger

teaspoon ground cinnamon

teaspoon table salt

tablespoons unsalted butter

Preheat the oven to 375ºF. Spray a shallow 8-cup baking dish with nonstick cooking

spray. Set aside.

Insert the slicing disk. Use medium pressure to slice the peaches. Transfer to a large

bowl. Add the 4-6 tablespoons of granulated sugar to taste, and the tapioca; toss gently

to combine thoroughly. Transfer to the prepared baking dish and sprinkle with the

raspberries.

Insert the metal blade. Use the pulse to combine the 1½ tablespoons of granulated sugar,

oats, nuts, ﬂour, brown sugar, ginger, cinnamon, salt and unsalted butter. Pulse to chop

the nuts and incorporate the butter, about 10 to 15 times. Sprinkle the crumb mixture

evenly over the fruit. Bake in the preheated oven for 35 to 40 minutes, until the peaches

are bubbly and the topping is golden and crispy. Remove and let cool on a rack for 30

minutes before serving. Serve with whipped cream and vanilla ice cream.

*To peel peaches, cut a small “x” in the bottom of each peach. Blanch peaches in boiling

water for 30 seconds, and then plunge immediately into ice cold water. The skins should

slip off easily.

Nutritional information per serving:

Calories 292 (30% from fat) • carb. 50g • pro. 4g • fat 10g • sat. fat 1g

• chol. 15mg • sod. 118mg • calc. 81mg • ﬁber 4g

Apple Kuchen

This apple cake is also delightful when served for breakfast, brunch or coffee.

Makes 8 servings

ounces dried apricots

cup plus 2 tablespoons water

nonstick cooking spray

large Granny Smith or Golden Delicious Apples,

peeled, cored and halved

juice of ½ lemon

cup unbleached, all-purpose ﬂour

cup slivered almonds, lightly toasted

teaspoon baking powder

¹⁄

¹⁄⁸

teaspoon salt

tablespoons unsalted butter, at room temperature

cup plus 2 tablespoons granulated sugar

large egg

1½

teaspoons pure vanilla extract

teaspoon almond extract

cup lowfat sour cream

¹⁄

1½

teaspoons ground cinnamon

tablespoons melted butter

1½

Bring the water to the boil in a saucepan or in the microwave. Add the apricots, return to

the boil, then let sit until cool, about 20 to 30 minutes. Insert the metal blade. Purée the

apricots and their cooking liquid until smooth, 4 to 5 minutes, stop the machine and

scrape the work bowl 2 or 3 times. Remove and reserve.*

Preheat the oven to 350º F. Spray a 7x10-inch baking pan with nonstick cooking spray.

Insert the slicing disc. Arrange the apples in the feed tube so that the bottom of the apple

is sitting on the blade. Use medium pressure to slice. Toss the sliced apples gently with

the lemon juice. Set aside.

Pulse the ﬂour, almonds, baking powder and salt until the nuts are roughly chopped, 10

to 12 times. Remove and reserve. Cream the butter, sugar, 3 tablespoons of the apricot

purée, the vanilla and almond extracts until smooth, 45 seconds. Add egg and sour

cream, process 30 seconds. Scrape the work bowl, process 15 seconds longer. Add the

reserved dry ingredients and pulse just to incorporate, 10 to 12 times. Do not overpro-

cess. The batter will be thick. Spread the batter evenly in the two prepared baking pans.

Arrange the apples over the batter, 3 rows of 12 overlapping apple slices in each pan (for

a nice effect, arrange the middle row in the opposite direction). Combine the cinnamon

and sugar, sprinkle evenly over the apples. Drizzle with the melted butter. Bake in the

preheated 350º oven to 45 to 50 minutes, until a cake tester comes out clean when

inserted in the middle of the pan, and the sides of the cake pull away from the pan. Cool

on a rack for 30 minutes before serving. May be made a day ahead. Remove from the

pans when completely cool and wrap well. May also be frozen.

*This will yield 1 cup of apricot purée, enough to make this recipe 5 times. Leftover purée

can be covered and refrigerated for 2 weeks, or frozen. Fruit purée may be substituted for

part of the fat in many cake, brownie and cookie recipes. Do not remove all the fat or the

product will be dry and tough.

Nutritional information per serving:

Calories 312 (34% from fat) • carb. 46g • pro. 6g • fat 12g • sat. fat 4g

• chol. 43mg • sod. 95mg • calc. 69mg • ﬁber 8g

Basic Cheesecake

Creamy, smooth and simple to prepare.

Chocoholics will love the double chocolate variation.

Makes 6 servings

lowfat honey graham crackers, broken into pieces

tablespoon granulated sugar

tablespoon unsalted butter

pound lowfat cream cheese, at room temperature

cup granulated sugar

tablespoon pure vanilla extract

large eggs, at room temperature

Preheat the oven to 325ºF.

Wrap the bottom and sides of a 7x3-inch springform pan in a sheet of oversized alumi-

num foil. There should be no seams in the foil, and it should come up to the top of the

pan. Cut off any excess. Insert the metal blade. Process the graham crackers until they

are ﬁne crumbs, add the sugar and the butter through the feed tube, and process until

the butter can no longer be seen. Press into the bottom of the prepared pan. Put in the

freezer until ready to ﬁll.

Wipe out the work bowl with a paper towel. Insert the metal blade. Process the cream

cheese until smooth, about 20 to 30 seconds. Add the sugar and vanilla through the feed

tube and process until smooth, about 30 seconds. Scrape down the sides of the work

bowl. With the machine running, add one egg, process to incorporate, about 5 to 10

seconds, scrape down the sides of the work bowl. Add the second egg, process to

incorporate, 5 to 10 seconds, scrape the work bowl, process for 5 seconds longer. Do

not overprocess.

Carefully pour the cream cheese mixture into the prepared pan. Place in a roasting pan,

and set on the rack of the oven. Carefully add hot water to the roasting pan until it

reaches halfway up the sides of the springform pan. This is called a bain marie or water

bath. Bake the cheesecake in the preheated oven for 60 minutes. The cheesecake will

still look jiggly in the center. Do not worry.

Remove the cheesecake from the bain marie, remove the foil and place on a rack. Cool

completely on a rack, then cover and refrigerate for at least 8 hours.

The cheesecake is best made a day ahead. If desired, garnish with fresh fruit.

Nutritional information per serving:

Calories 287 (52% from fat) • carb. 25g • pro. 10g • fat 17g • sat. fat 9g

• chol. 103mg • sod. 459mg • calc. 96 mg • ﬁber 0g

Double Chocolate Variation:

Before making the cheesecake, chop 5 ounces of good quality bittersweet or semisweet

chocolate that has been broken up using the metal blade and pulse 20 to 30 times until

roughly chopped and the chunks are not bigger than ½ inch. Melt 3 ounces in a double

boiler set over barely simmering water.

Prepare the cheesecake batter, and pour 11⁄ cups into a bowl. Add the melted chocolate

to the batter and process just to incorporate. Pour into the prepared pan and freeze until

just ﬁrm, 2 to 3 hours. Stir the remaining chocolate chunks into the reserved batter. Pour

over the frozen chocolate layer. Bake as instructed, but increase the baking time to 75

minutes.

Basic Flaky Pastry Dough

This recipe makes ample crust for a 9- to 11-inch regular or deep-dish pie or tart.

Leftover pastry may be rolled out and cut into shapes to garnish the pie, or brushed with

milk, sprinkled with sugar or cinnamon and sugar, and baked until lightly browned.

For a one-crust pie:

1½

¹⁄⁸

cups unbleached, all-purpose ﬂour

teaspoon table salt

teaspoon baking powder

tablespoons unsalted butter, cut into ½-inch pieces, well chilled

tablespoons shortening (Crisco), cut into ½-inch pieces, well chilled

2 to 4 tablespoons ice water

For a two-crust pie:

cups unbleached, all-purpose ﬂour

teaspoon table salt

teaspoon baking powder

tablespoons unsalted butter, cut into ½-inch pieces, well chilled

tablespoons shortening (Crisco), cut into ½-inch pieces, well chilled

5 to 8 tablespoons ice water

Insert the metal blade. Process the ﬂour, salt and baking powder to sift, 10 seconds. Add

the well-chilled butter and shortening. Use short rapid pulses until the mixture resembles

coarse cornmeal and no pieces of butter larger than a pea remain visible, 15 to 20 pulses.

Sprinkle half the maximum ice water on the ﬂour and butter mixture, then pulse 5 or 6

times. The dough will be crumbly, but should begin to hold together when a small amount

is picked up and pressed together. Sprinkle on more water, a teaspoon (two for the two-

crust recipe) at a time, with 2 to 3 quick pulses after each addition, adding just enough

water for the dough to hold together easily when pressed into a ball. Add the liquid

sparingly so that the dough is not sticky. Do not overprocess or the pastry will be tough,

not tender and ﬂaky.

Turn the dough out onto a lightly ﬂoured surface. Press together into a ball, then ﬂatten

into a disk about 6 inches in diameter (two disks for the two-crust recipe). Wrap in plastic

wrap and refrigerate for 1 hour before continuing to allow the glutens in the ﬂour to rest.

The dough will keep refrigerated for up to 3 days, or may be frozen (double-wrapped) for

up to a month, thaw at room temperature for an hour before using.

*To bake the pastry blind for a single-crust ﬁlled pie or tart, roll out pastry 1⁄⁸-inch thick to

ﬁt pan, crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes.

Preheat the oven to 400ºF. Line with a sheet of aluminum foil or parchment paper and ﬁll

with pie weights, dry rice or beans. Bake for 15 minutes.

Nutritional information per serving (2-crust, 12 servings):

Calories 252 (60% from fat) • carb. 22g • pro. 3g • fat 17g • sat. fat 10g

• chol. 40mg • sod. 107mg • calc. 2mg ﬁber 1g

Deep Dish Pear and Apple Pie

Pears and apples combine to make a delightful taste combination.

If you want, you may use use all pears or all apples.

Makes a 10-inch deep dish pie /12 servings

pastry for a 2-crust pie, page 68

ripe but ﬁrm pears, about 8 ounces each, peeled,

cored and quartered

juice from 1 lemon

1½

cup pure maple syrup (not pancake syrup)

teaspoons pure vanilla extract

Granny Smith apples, about 8 ounces each, peeled,

cored and quartered

tablespoons unbleached, all-purpose ﬂour, divided

cup dried cranberries

Preheat the oven to 400ºF.

Roll out half the pastry to ﬁt a 10-inch deep dish pie plate, leaving a ½-inch overhang.

Refrigerate until ready to use.

Insert the slicing disk. Arrange the pear quarters in the feed tube. Use medium pressure

to slice. Repeat until all the pears are sliced. Transfer to a bowl and toss gently with half

of the lemon juice. Reserve. Arrange the apple quarters in the feed tube. Use medium

pressure to slice. Transfer to a bowl and toss with the remaining lemon juice. Insert the

metal blade. Process the maple syrup and vanilla to combine.

Layer half of the apples in the prepared piecrust, sprinkle with 1 tablespoon of the ﬂour

and 3 tablespoons of the dried cranberries. Top this with a layer of the pears sprinkled

with 1 tablespoon of the ﬂour and 3 tablespoons of the dried cranberries. Repeat both

layers. Drizzle the maple syrup mixture evenly over the top of the fruit. Roll out the

remaining pie crust about 1⁄⁸-inch thick to ﬁt the pie plate. Brush the edges of the bottom

crust with a little water. Carefully lay the top crust on the pie. Press gently to seal. Trim to

the edge of the pie plate, crimp or ﬂute decoratively. Make about 10 to 12 slits in the top

crust decoratively with the tip of a very sharp knife. If desired, roll out some of the leftover

crust and cut with small decorative cookie cutters. For this pie, you could use pears,

apples and leaves. Brush the bottoms of the shapes with a little water and lay atop the

crust in a decorative fashion.

Bake the pie in the bottom third of the preheated oven for 60 to 70 minutes, covering the

edges with foil if they begin to get too browned after about 35 to 40 minutes. Let the pie

rest on a cooling rack at least an hour before serving.

Nutritional information per serving:

Calories 351 (43% from fat) • carb. 47g • pro. 4g • fat 17g • sat. fat 10g

• chol. 40mg • sod. 108mg • calc 13mg • ﬁber 3g

Notes

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Date:10/18/07 (00)

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