Cuisinart DLC 2011C User Manual

For your safety and continued enjoyment of this product, always read the instruction book before using.  
6. The slicing disc (D)  
is on the edge of one  
of the long sides of  
the foam block; the  
shredding disc (E)  
11. Remove the base  
and bowl together  
IMPORTANT  
UNPACKING  
INSTRUCTIONS  
This package contains a  
Cuisinart® PremierSeries  
food processor, and the  
standard parts for it:  
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.  
is on the other side.  
Slide them out of their  
grooves WITH GREAT  
CARE; THE BLADES  
ARE VERY SHARP.  
PowerPrep® metal dough  
blade, metal chopping  
blade, slicing disc,  
shredding disc, detachable  
stem for discs, spatula,  
recipe and instruction  
books, and how-to video.  
7. Only the work bowl  
cover (F) and pusher  
assembly (G) now  
12. Place the food  
processor on a  
remain in the foam  
counter or table and  
read the instructions  
thoroughly before using  
the machine.  
block. Grasp an edge  
of the work bowl cover  
and pull it straight up.  
The pusher assembly  
will slide away from the  
work bowl cover and  
remain in place. Lift it  
straight up to remove.  
CAUTION:  
13. Save the shipping  
cartons and plastic  
foam blocks. You may  
want to use them at a  
later date.  
THE CUTTING TOOLS  
HAVE VERY SHARP  
EDGES. To avoid injury  
when unpacking the  
parts, please follow  
these instructions:  
8. Lift out the foam block.  
Please watch the  
enclosed how-to video  
before using the food  
processor.  
9. Lift out the video  
from its space in the  
cardboard frame on  
one side of the box.  
Then lift out the  
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.  
NOTE: Remember to  
return your completed  
warranty card with all  
information carefully  
filled out.  
cardboard frame.  
10. The housing base and  
work bowl with metal  
blade are at the bottom  
of the box. The metal  
blade is loose in the  
work bowl. Do not turn  
over work bowl without  
first removing metal  
blade.  
2. Remove the instruction  
book.  
WHEN  
REMOVING BLADE:  
3. Remove the cardboard  
insert. You will see a  
rectangular block of  
plastic foam that holds  
the processor parts,  
each fitted into a cavity  
of the foam.  
CAREFULLY REMOVE  
THE METAL BLADE BY  
GRASPING THE CENTER  
WHITE HUB AND LIFTING  
TRAIGHT UP. NEVER  
CH THE BLADES  
THEY ARE RAZOR  
RP.  
®
4. The PowerPrep  
metal dough blade (A)  
and detachable stem  
for the discs (B) are in  
cavities on one short  
side of the foam block.  
Remove them first.  
5. The plastic spatula (C)  
is on the adjacent long  
side of the foam block.  
Remove it next.  
2
Small amounts of food. . . . . . . . . Page 13  
French-cut green beans. . . . . . . . Page 13  
Matchsticks or julienne strips. . . . Page 13  
Slicing cooked  
meat and poultry . . . . . . . . . . . . Page 14  
Slicing frankfurters  
and other sausages. . . . . . . . . . . Page 14  
Slicing and shredding cheese. . Page 14  
Kneading yeast dough  
TABLE OF CONTENTS  
Important safeguards . . . . . . . . Page 5  
Introduction. . . . . . . . . . . . . . . . Page 6  
Assembly instructions . . . . . . . Page 7  
Machine functions. . . . . . . . . . . Page 8  
Operating instructions . . . . . . . Page 8  
Practicing with food. . . . . . . . . . . Page 9  
Chopping, puréeing, & mixing  
with dough blade. . . . . . . . . . . . Page 15  
Machine capacity. . . . . . . . . . . . . Page 15  
Using the right blade . . . . . . . . . . Page 15  
Measuring the flour . . . . . . . . . . . Page 15  
Proofing the yeast . . . . . . . . . . . . Page 15  
Processing dry ingredients. . . . . . Page 15  
Adding liquids . . . . . . . . . . . . . . . Page 15  
Typical bread dough . . . . . . . . . Page 15  
Kneading bread dough . . . . . . . . Page 16  
Kneading sweet dough . . . . . . . . Page 16  
Rising . . . . . . . . . . . . . . . . . . . . . Page 16  
Shaping, finishing, and baking. . . Page 16  
Making consecutive batches . . . . Page 16  
Problems and solutions  
when making dough . . . . . . . . . Page 16  
Typical sweet dough . . . . . . . . . Page 17  
Cleaning and storing. . . . . . . . . Page 18  
For your safety . . . . . . . . . . . . . Page 18  
Technical data . . . . . . . . . . . . . . Page 19  
Warranty. . . . . . . . . . . . . . . . . . . Page 19  
with metal blade . . . . . . . . . . . . Page 9  
Chop raw fruits and vegetables . . Page 9  
Purée fruits and  
cooked vegetables . . . . . . . . . . . Page 9  
To dislodge food . . . . . . . . . . . . . Page 9  
Chop hard food like garlic . . . . . . Page 9  
Parsley and other fresh herbs . . . Page 9  
Chop peel from citrus fruit . . . . . . Page 10  
Chop sticky fruit like dates. . . . . . Page 10  
Chop meat, poultry, and fish . . . . Page 10  
Purée meat, poultry, and fish . . . . Page 10  
Chop nuts . . . . . . . . . . . . . . . . . . Page 10  
Make peanut butter . . . . . . . . . . . Page 10  
Make flavoured butters,  
spreads and dips. . . . . . . . . . . . . Page 10  
Make mayonnaise . . . . . . . . . . . . Page 10  
Beat egg whites. . . . . . . . . . . . . . Page 11  
Whip cream. . . . . . . . . . . . . . . . . Page 11  
Make crumbs and crumb crusts. . Page 11  
Make pastry . . . . . . . . . . . . . . . . Page 11  
Make quick breads and cakes . . . Page 11  
Preparing food for  
slicing and shredding . . . . . . . . Page 12  
Round fruits and vegetables . . . . Page 12  
Whole peppers . . . . . . . . . . . . . . Page 12  
Large fruits like pineapple . . . . . . Page 12  
Cabbage and iceberg lettuce. . . . Page 12  
Packing feed tube  
for desired results . . . . . . . . . . . . Page 12  
Practicing slicing  
and shredding . . . . . . . . . . . . . . Page 13  
Removing sliced or  
shredded foods . . . . . . . . . . . . . Page 13  
Slicing and  
shredding techniques . . . . . . . . Page 13  
Small, round fruits  
and vegetables . . . . . . . . . . . . . . Page 13  
Long fruits and vegetables . . . . . Page 13  
4
Carefully read all  
instructions before using  
this appliance.  
when the food processor  
motor is stopped.  
affect your reaction time  
or perception.  
2. Avoid contact with  
moving parts. Never  
3. This food processor is  
UL listed for household  
use. Use it only for  
food preparation as  
described in the  
IMPORTANT  
push food down by hand  
when slicing or shred-  
ding. Always use pusher.  
SAFEGUARDS  
accompanying recipe  
and instruction book.  
Always follow these  
safety precautions when  
using this appliance.  
3. Make sure motor has  
completely stopped  
before removing cover.  
(If machine does not  
stop within 4 seconds  
after you remove the  
pusher assembly, call  
1-800-472-7606 for  
assistance. Do not  
4. The use of attachments  
not recommended or  
sold by Cuisinart may  
cause fire, electrical  
shock or personal injury,  
or damage to your  
Getting Ready  
1. Read all instructions.  
2. Blades are sharp.  
Handle them carefully.  
food processor.  
use the machine.)  
3. Always unplug from  
outlet when not in use,  
before putting on or  
taking off parts, before  
removing food and  
5. To avoid possible  
malfunction of work  
bowl switch, never store  
processor with pusher  
assembly in locked  
position.  
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  
before cleaning. To  
unplug, grasp plug and  
pull from electrical outlet.  
Never pull cord.  
6. Maximum rating of 5.2  
amperes is based on  
attachment that draws  
greatest current.  
place and the processor  
is in use. Store blades  
and discs, as you would  
sharp knives, out of  
4. Do not use outdoors.  
Other recommended  
attachments may draw  
significantly less current.  
5. Do not let cord hang  
over edge of table  
or counter, or touch  
hot surfaces.  
reach of children.  
5. Be sure cover and feed  
tube are securely locked  
in place before operating  
food processor.  
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.  
6. Do not operate any  
appliance with damaged  
cord or plug, or after  
appliance has been  
dropped or damaged  
in any way. Return  
6. Never try to override  
or tamper with cover  
interlock mechanism.  
appliance to the nearest  
authorized service  
facility for examination,  
repair or electrical or  
mechanical adjustment.  
Cleaning  
To protect against risk  
of electrical shock, do  
not put base in water or  
other liquid.  
Operation  
General  
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 proces-  
sor. A plastic scraper  
may be used, but only  
5
1. Close supervision is  
necessary when any  
appliance is used by  
or near children.  
SAVE THESE  
INSTRUCTIONS  
2. Do not operate this, or  
any other motor-driven  
appliance, while under  
the influence of alcohol  
or other substances that  
FOR  
HOUSEHOLD  
USE ONLY  
INTRODUCTION  
Congratulations on your  
purchase of the Cuisinart®  
Prep 11 PlusFood  
®
PowerPrep  
Metal Dough  
Blade and Hub  
Processor. This product  
is the ultimate food  
preparation tool, and it  
comes from the originator  
of the American food  
processor, Cuisinart.  
Chopping/Mixing  
Blade  
4 mm Slicing Disc  
The Cuisinart® Prep 11  
Plushas all the elements  
of quality that Cuisinart is  
known for, including a  
Medium  
Shredding Disc  
powerful motor, the largest  
feed tube, and the longest  
warranty in the industry.  
Pusher Assembly  
It also introduces some  
new features that will set  
the industry standard.  
These are:  
Cover with  
®
Cuisinart Supreme  
®
The Cuisinart  
Wide Mouth  
Feed Tube  
Supreme Wide Mouth  
Feed Tube, which is more  
than twice the size of any  
other available. Perfect for  
slicing whole fruits and  
vegetables.  
11-cup (2.7L)  
Work Bowl  
The Cuisinart® Dough  
Control Button. We have  
engineered a dough  
process speed along with  
the PowerPrep® Metal  
Dough Blade, which work  
together to give you the  
ability to make perfect  
dough in seconds.  
Shaft  
(not shown)  
Housing Base  
Cord Wrap  
These features, plus the  
ability to use all your  
existing Cuisinart specialty  
blades and discs make the  
Prep 11 Plusthe select  
choice in food processors.  
6
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.  
2. CAREFULLY lift and  
place the chosen blade  
over the work bowl  
THE MACHINE  
INCLUDES:  
center hub. Line up the  
markings on the blade  
hub with the motor shaft.  
It should fit snugly and  
rest on the bottom of  
the work bowl.  
1. Housing base with a  
vertically projecting  
shaft and convenient  
touchpad control panel.  
The shredding disc  
processes most firm and  
hard cheeses into long,  
attractive shreds. It also  
shreds vegetables like  
potatoes, carrots and  
zucchini, and processes  
nuts and chocolate to a  
grated texture.  
2. 11-cup (2.7L) work bowl.  
3. Add desired ingredients  
to work bowl.  
3. Cover with extra  
large feed tube.  
4. Pusher assembly  
that slides inside  
the feed tube.  
4. Place work bowl cover  
onto work bowl, with  
the handle area just to  
the left of center. Turn  
counterclockwise to  
5. Unique metal dough  
blade, designed  
The detachable stem fits  
both discs, making disc  
storage compact in a  
limited space.  
lock onto work bowl.  
specifically for our  
dough speed control.  
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.  
6. Sharp metal chop-  
ping/mixing blade.  
The pusher assembly  
has two parts.  
8. Serrated slicing disc.  
10. Shredding disc.  
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 continu-  
ous feeding of small  
food like garlic.  
11. Detachable stem  
for discs (not shown).  
6. You are now ready to  
operate the machine.  
12. Plastic spatula  
(not shown).  
Disc Operation  
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 counterclock-  
wise to lock it onto the  
housing base.  
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,  
mayonnaise and sauces,  
and mixes tender, flaky  
pastry. The metal chopping  
blade also mixes cakes,  
frostings, cookies,  
2. A large pusher that fits  
into the Cuisinart®  
Supremefeed tube  
opening and moves  
freely within it.  
3. Upon contact, the large  
pusher meets an  
activating rod in the  
center of the work bowl  
handle, permitting the  
motor to start.  
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’ indica-  
tor on the left corner of  
the stem should be to  
the left of the mounting  
plate on disc.  
quick breads, muffins,  
and biscuits.  
ASSEMBLY  
INSTRUCTIONS:  
Blade Operation  
The PowerPrep® Metal  
Dough Blade is specifically  
designed to work in  
conjunction with our  
“Dough” control. One touch  
of the “Dough” button  
makes “perfect dough  
in seconds”.  
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 counterclock-  
wise to lock it onto the  
housing base.  
3. Turn the stem to the  
right, so the locking  
tabs are covered by  
the metal supports  
and a ‘click’ locks  
A locking device prevents  
heavy dough from driving  
the blade up on the shaft.  
7
the stem in place.  
4. With the stem facing  
down, place the  
have passed into the  
work bowl. Remove  
the pusher and refill  
ingredients as needed.  
When you engage the  
pusher again, the  
corresponding openings  
on the feed tube, and  
push all the way down.  
assembly over the  
center hub. It should fit  
snugly and rest on the  
bottom of the work bowl.  
• 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.  
unit and light will  
automatically turn “On”.  
5. Place work bowl cover  
onto work bowl, with  
the handle area just to  
the left of center. Turn  
counterclockwise to  
5. Press the “Off” button  
when finished.  
lock onto work bowl.  
DOUGH  
1. Prepare the dough  
ingredients and place  
in work bowl.  
6. Align pusher with the  
feed tube opening on  
the work bowl cover and  
slide the activating rod  
down to the bottom.  
• 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. Onions and other  
food with a high water  
content will quickly end  
up as a purée unless  
examined through the  
work bowl after each  
2. Properly assemble and  
engage the work bowl  
cover and pusher.  
7. Use the cord wrap  
on the housing base  
underside to add or  
remove cord.  
3. Press the “Dough”  
button and the LED light  
will turn on.  
8. You are now ready to  
operate the machine.  
4. Then press the “On” or  
“Pulse” buttons as  
needed to process  
“Dough”. The “On” light  
will turn on.  
THE MACHINE  
FUNCTIONS:  
pulse to make sure they  
are not overprocessed.  
5. Press the “Off”  
PULSE  
button when finished.  
1. With the machine  
properly assembled  
and engaged, and  
ingredients in the  
work bowl, press the  
“Pulse” button  
Try chopping other food  
like meat for hamburger  
or sausage. Then make  
mayonnaise, pastry or  
bread, as described in  
the following sections. To  
obtain consistent results:  
OPERATING  
INSTRUCTIONS:  
Try chopping some practice  
foods such as a zucchini or  
potato before you process  
food to eat. First, cut the  
ingredients into 1-inch  
(2.5cm) pieces of even size  
and length.  
repeatedly as needed.  
ON (Continuous)  
• Be sure all the pieces  
you add to the bowl are  
about the same size.  
1. Properly assemble and  
engage the machine.  
2. To add ingredients  
through the feed tube,  
remove the pusher and  
fill the feed tube as  
• Be sure the amount you  
process is no larger than  
recommended on the  
inside cover of this book-  
let.  
• Place the work bowl over  
the center stem and turn  
counterclockwise to  
lock in place.  
directed (see preparing  
for slicing or shredding).  
• 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 pushers  
activating rod with the  
Before you do anything,  
wait for the blade to stop  
spinning. Once it does,  
remove the pusher assem-  
bly. Then turn the cover  
clockwise to unlock and  
remove by lifting it off.  
8
3. Engage the pusher  
and press the “On”  
button. The button light  
will turn on and the  
motor will start.  
4. Press the pusher firmly  
down until all ingredients  
Never try to remove the  
pusher, lid and work bowl  
together; as a safety  
feature, the pusher  
Put no more than the  
recommended amount of  
food into the work bowl  
(see table inside front  
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 into place,  
then insert the pusher. Press  
the “On” button and drop the  
food pieces through the  
small feed tube opening  
while the machine is  
assembly must be removed cover). Lock the cover in  
before the lid and work  
bowl can be unlocked.  
They can then both be  
unlocked at the same time.  
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 continu-  
ously until the desired  
consistency is reached.  
Check frequently to avoid  
overprocessing. Use the  
spatula to scrape down the  
sides of the work bowl if  
necessary.  
Remove the bowl from the  
base of the machine 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.  
running. After adding a  
cupful (250ml) this way, add  
the remaining food to the  
bowl and process in the  
usual manner.  
To prevent the blade from  
falling from the work  
bowl onto your hand  
when emptying the work  
bowl, use one of the fol-  
lowing methods. Be sure  
your hands are dry.  
To purée fruits and  
cooked vegetables:  
To chop hard foods:  
First, cut the food into  
1-inch (2.5 cm) pieces.  
You get a smoother purée  
faster when all pieces are  
about equal in size.  
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.  
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, gripping the blade  
from the bottom, and grip  
the outside of the work  
bowl with your thumb. Or  
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” button  
and process continuously  
until food is puréed.  
Small foods like garlic can  
be dropped in whole. Large  
foods like hard cheese  
should be cut into 1-inch  
(2.5 cm) pieces. This method  
of processing minces garlic,  
shallots and onions. Hard  
cheese and coconut will  
have the same texture as if  
they had been hand grated.  
(NOTE: Cooked potatoes  
hold the blade in place with are an exception to this  
your finger or spatula while  
pouring out food.  
procedure. They develop  
a gluey texture when  
processed with the  
metal blade.)  
TECHNIQUES FOR  
CHOPPING AND  
PURÉEING WITH  
THE METAL BLADE  
IMPORTANT: Never try to  
process cheese that is too  
hard to cut with a knife.  
You may damage the  
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  
blade or the machine.  
To chop raw fruits  
and vegetables:  
To chop parsley and  
other fresh herbs:  
First cut the food into  
1-inch (2.5 cm) pieces.  
You get a more even  
chop when all pieces are  
about the same size.  
9
The herbs, the work bowl  
and the metal chopping  
blade must all be thoroughly  
clean and dry. Remove  
stems from herbs. Add  
faster and smoother without  
liquid. Then add just enough  
liquid to make the purée  
pourable, return to the soup  
liquid and stir to combine.  
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  
overprocessing. Use a  
spatula to scrape food  
from the sides of the bowl  
as necessary.  
continuously.  
After 2 or 3 minutes, the  
ground nuts will form a ball  
that will gradually smooth  
out. Scrape the sides of the  
bowl and continue process-  
ing until drops of oil are visi-  
ble. 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 but-  
ter begins to smooth out. To  
make cashew butter, add a  
little bland vegetable oil.  
Processor nut butters  
To purée meat, poultry,  
fish and seafood:  
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.  
months, stored in an airtight  
container or bag.  
To chop peel from citrus  
fruit or to chop sticky  
fruit like dates or raisins:  
Leave the purée in the work  
bowl and add eggs, cream  
and seasonings as called for  
by the recipe. Process to  
combine thoroughly.  
For citrus, remove only  
the peel with a vegetable  
peeler, not the white pith  
which is bitter tasting.  
contain no preservatives.  
Store in refrigerator to  
keep from separating.  
To make flavoured butters,  
spreads and dips:  
Remember, you control  
texture by the length of  
time you process. By  
varying the processing  
time, you can get a  
range of textures suitable  
for hamburgers, hash,  
stuffed peppers, or  
Cut the peel into lengths  
of 2 inches (5 cm) or less  
and process with 1/2 cup  
(125 ml) of granulated  
sugar until finely chopped.  
This may take 2 minutes  
or longer.  
Cut room temperature  
butter into tablespoon (15ml)  
size pieces. Finely chop  
flavouringingredients 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. 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 (2.5 cm) cubes,  
or added by tablespoonfuls  
(15ml).  
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 (250ml)  
of fruit.  
smooth mousses.  
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 1/2 cup (125ml) for  
each cup (250ml) 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  
disc. The optional fine  
shredding disc is particularly  
good.  
To chop meat, poultry,  
fish and seafood:  
The food should be very  
cold, but not frozen. Cut  
it into 1-inch (2.5 cm) 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  
choppedfine enough, let the  
processor run continuously  
for a few seconds. Check  
the texture often to avoid  
To make mayonnaise:  
You can make foolproof  
homemade mayonnaise with  
your Prep 11 Plus™. The  
work bowl and metal blade  
must be clean and dry. Use  
the metal blade to process  
eggs (for safe food proce-  
dures, we recommend using  
10  
To make peanut butter  
and other nut butters:  
Process up to the  
recommended amount  
of nuts. Using the “On”  
button, let the machine run  
pasteurized liquid eggs, salt,  
vinegar or lemon juice, dry  
mustard, and two table-  
To whip cream:  
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  
(5ml) at a time – until the  
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  
consistency. For consistently  
reliable results, add 2  
tablespoons (30 ml) of  
nonfat dry milk for every cup  
(250ml) of cream before  
whipping.  
spoons (30ml) of the oil until  
smooth, at least 30 seconds.  
With the machine running,  
pour 1/4 cup (75ml) of the oil  
into the small pusher. After it  
dribbles through the pinhole  
in the bottom, remove the  
small pusher and very slowly  
add the remaining oil while  
the machine runs. Process  
until all the oil has been  
added and the mixture is  
totally emulsified. Remove  
from the processor, cover  
and keep chilled until ready  
to use. Homemade mayon-  
naise will keep in the refriger-  
ator for 3 to 4 days.  
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 (2.5cm)  
thick, and wrap in plastic  
wrap. Refrigerate for 1 hour  
before using, or double  
wrap and freeze for later use.  
To make quick breads  
and cakes that use baking  
powder and/or soda:  
For a "one egg" batch of  
basic mayonnaise, use 1/4  
cup (75ml) of liquid pasteurized  
eggs, 2 tablespoons (30ml)  
vinegar or lemon juice, 1 tea-  
spoon (5ml) dry mustard, 1/2  
teaspoon (2ml) kosher salt  
and 1 cup (250ml) vegetable  
oil, such as canola oil. For  
variation, you may experiment  
with using flavoured vinegars,  
or adding chopped fresh  
herbs, or even roasted garlic  
to taste. To make your may-  
onnaise a little lighter, you  
may add some well-drained  
nonfat plain yogurt to taste.  
The most important rule  
for success is not to  
To make crumbs  
and crumb crusts:  
overmix after adding the  
flour. The ingredients for  
these soft doughs should  
be cold. 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.  
Cut or break bread, crackers  
or cookies into 1-inch (2.5cm)  
pieces and place in work  
bowl. Press the “On” button  
and process continuously  
until they reach the desired  
texture. 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  
butter through the small feed  
tube opening while the  
machine is running. For  
crumb crusts, process  
crackers or cookies as  
described above. Add  
Put dry ingredients like  
flour, salt and leavening in  
the work bowl and process  
with the metal blade for  
5 seconds to mix.  
Remove and reserve  
the dry ingredients.  
To beat egg whites:  
The work bowl must be  
absolutely clean. Add 3  
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 at room temperature  
and cut into 1-inch (2.5cm)  
pieces. Run machine contin-  
uously for a minute, until the  
butter is thoroughly mixed  
with the sugar and eggs.  
Then add flavouring and liquid  
– vanilla, spices, cocoa, etc.  
Process until mixed. Add the  
dry ingredients to the work  
bowl.  
or more egg whites (up to 6  
large egg whites) and press  
the “On” button. Add about 1  
teaspoon (5ml) of lemon  
juice or vinegar for every egg  
white. Vinegar makes stiffer  
whites; its flavour is hardly  
detectable in cakes or soufflés.  
Continue processing until the  
egg whites hold their shape,  
about 1-1/2 to 2-1/2 minutes.  
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  
11  
cornmeal. Sprinkle evenly  
Process by pulsing,  
bottom, leaving a center  
section about 3 inches (8  
cm) 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.  
PREPARING FOOD  
FOR SLICING AND  
SHREDDING  
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  
For disc assembly  
instructions, refer to  
Assembly Instructions.  
Round fruits and  
vegetables:  
The optional 2 mm and  
1 mm slicing discs are  
excellent for slicing cabbage  
for coleslaw.  
chopped – like raisins or  
nuts – add them last with  
the mixed dry ingredients.)  
Before processing onions,  
apples and other large,  
round fruits and vegeta-  
bles, cut the bottom ends  
flat to make the food lie  
stable on the disc.  
If the fruit or vegetable  
doesn’t fit, try inserting it  
from the bottom of the feed  
tube, where the opening is  
slightly larger.  
To make cake mix:  
Your food processor  
work bowl is large enough  
for the preparation of an  
18.5-ounce (525g) pack-  
aged cake mix.  
Place the food in the  
feed tube, flat side down,  
as far left as possible, to  
prevent it from tilting when  
being processed.  
Pack the feed tube for  
desired results.  
Insert the metal blade and  
add the cake mix to the  
work bowl. Press the “On”  
button and while the  
machine is running, add  
the eggs and liquid through  
the small feed tube and  
process for 5 seconds.  
For long slices or shreds,  
cut the food in feed tube  
widths and pack the  
Choose fruits that are  
firm and not too ripe.  
Remove large hard pits  
and seeds from fruits  
before processing. Seeds  
from citrus fruits need not  
be removed. Remove the  
rind before slicing or  
pieces horizontally.  
For small, round slices or  
short shreds from carrots,  
zucchini and other long  
vegetables, cut in feed  
tube heights and pack  
tightly upright.  
Scrape down the sides  
of the work bowl and  
process 1 minute more for  
maximum volume. Do not  
remove the metal blade.  
shredding, if desired.  
Food should fit snugly, but  
not so tightly that it prevents  
the pusher from moving.  
Whole peppers are  
an exception:  
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.  
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.  
When slicing or shredding,  
always use the pusher.  
Never put your fingers  
or a spatula into the  
feed tube.  
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.  
Large fruits like  
pineapple:  
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  
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.  
Cabbage and  
iceberg lettuce:  
Turn the head on its side  
and slice off the top and  
vegetables like carrots  
and yams.  
12  
lift it straight up. Place the  
disc on top of the inverted  
work bowl cover to minimize wide at one end and narrow  
the far left. If you are slicing  
a few vegetables that are  
PRACTICING  
SLICING AND  
SHREDDING  
1. Insert a slicing or  
shredding disc, put the  
cover on the work bowl  
and insert the food in  
the feed tube.  
drips and spills.  
at the other (carrots, celery  
or scallions) cut them in  
half and pack in pairs,  
alternating one wide end  
up, one narrow end up.  
TECHNIQUES  
FOR SLICING AND  
SHREDDING  
French-cut green beans:  
Small, round fruits  
and vegetables:  
Trim fresh green beans to  
feed tube widths. Blanch  
them for 60 seconds in  
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.  
For large berries, radishes  
and mushrooms, 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 (2.5 cm)  
from the top. 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.  
boiling salted water. Plunge  
them immediately into cold  
water to stop the cooking.  
When cold to the touch,  
drain and dry. Stack in the  
feed tube horizontally to  
about one inch (2.5cm) from  
the top. Use the slicing disc,  
apply light pressure to the  
pusher and press the “Pulse”  
button until beans are sliced.  
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.  
To make long, horizontal  
slices of raw zucchini  
or carrots, use the  
Long fruits  
and vegetables:  
same procedure.  
Trim foods like bananas,  
celery and zucchini 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.)  
Matchsticks or  
julienne strips:  
Process the food twice –  
‘double slice’ it. Insert large  
fruits or vegetables  
(potatoes, turnips, zucchini,  
apples) in the feed tube  
horizontally. Apply pressure  
to the pusher while pressing  
the “Pulse” button until the  
food is sliced. You will get  
long slices.  
REMOVING  
SLICED OR  
SHREDDED FOOD  
Before you do anything,  
wait for the disc to stop  
spinning. When it does,  
remove the pusher first.  
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. Lift,  
Fill the feed tube with the  
pieces, standing them  
vertically and adding  
enough pieces so they are  
solidly packed and cannot  
tilt sideways as they are  
sliced or shredded.  
Remove the slices from the  
work bowl and reassemble.  
Reinsert them in the feed  
tube, wedging them in  
tightly. Slice them again. You  
will obtain long julienne  
strips. With the optional  
square julienne disc, you  
can make square julienne  
strips in one operation.  
Small amounts of food:  
Use the small feed tube and  
the small pusher. Remove  
the small pusher from the  
pusher assembly. Place the  
pusher assembly onto the  
feed tube and press the  
sleeve all the way down.  
remove, invert and place on  
counter space.  
Remove the slicing or  
shredding disc.  
Cut the food in lengths  
slightly shorter than the  
feed tube. If slicing one or  
two long, thin vegetables  
like carrots, push them to  
Place two fingers under  
each side of the disc and  
13  
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 pressure.  
tilt sideways.  
SLICING MEAT  
AND POULTRY  
Firm cheese like  
Swiss and Cheddar:  
Cooked meat and poultry:  
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.  
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.  
IMPORTANT: You can  
successfully 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  
Frankfurters, salami and  
other sausages:  
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  
Uncooked meat  
and poultry:  
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  
room temperature.  
pieces vertically, packing  
them tightly so they cannot  
them in the freezer. They  
SLICING AND SHREDDING CHEESE  
TYPE OF CHEESE  
CHOP  
SHRED  
SLICE  
no  
Soft  
yes  
no  
Brie, Camembert  
Mozzarella (chilled 15-20 min in freezer)  
Ricotta  
yes  
no  
Cottage, Cream  
no  
Semi-Soft  
Blue  
yes  
chill  
yes  
no  
Fontina  
Liederkranz  
Bel Paese  
chill  
chill  
Semi-Hard  
Cheddar  
Monterey Jack, Longhorn  
Swiss, Jarlsberg  
Edam, Gouda  
Provolone  
yes  
chill  
chill  
chill  
chill  
chill  
yes  
chill  
chill  
chill  
chill  
chill  
yes  
Hard  
yes  
room  
temp.  
yes  
no  
Parmesan, Romano  
Pecorino, Sapsago, Asiago  
14  
Otherwise, you may  
damage the slicing disc or  
the food processor itself.  
down. Except for kneading,  
described below, the  
processing procedures and  
use of the “Dough” button  
excess flour back into the  
container so the top of  
the measure is level.  
Do not pack flour into  
are the same for both types the dry measure.  
TECHNIQUES  
FOR KNEADING  
YEAST DOUGH  
WITH THE  
of dough.  
Proofing the yeast:  
Machine capacity:  
The expiration date is  
marked on the package.  
To be sure your yeast is  
active, dissolve it in a small  
(1.5L) of all-purpose flour or  
amount of warm liquid  
Recommended maximum  
amount of flour is 6 cups  
POWERPREP®  
METAL DOUGH  
BLADE  
3-1/2 cups (875ml) of whole  
-
(about 1/3 cup [75 ml] for  
one package of dry yeast).  
The temperature of liquid  
used to dissolve and  
activate yeast must be  
between 105o and 115oF  
(40oC and 46oC). Yeast  
cells are not activated at  
temperatures lower than  
this and they die when  
exposed to temperatures  
higher than 130oF (54oC). If  
the recipe includes a  
sweetener like sugar or  
honey, add a teaspoon (5ml)  
with the yeast. If no sweet-  
ener 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.  
grain flour. If a bread dough  
calls for more than the rec-  
ommended amounts of  
flour, mix and knead it in  
equal batches. Do the same  
for sweet doughs that call  
for more than 3-1/2 cups  
(875ml) of flour.  
The Prep 11 Plus™  
Food Processor 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.  
Using the right blade:  
Use the metal dough blade  
when the recipe calls for  
more than 3-1/2 cups  
(17-1/2 ounces) (875 ml)  
of flour. Use the metal  
chopping blade when a  
recipe calls for less than  
3-1/2 cups (875 ml) of flour.  
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.  
Because the metal 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.  
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  
It always cleans the inside  
of the work bowl complete-  
ly when properly kneaded.  
Measuring the flour:  
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.  
Typical sweet dough  
contains a higher propor-  
tion 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.  
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.)  
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  
It requires less kneading  
after the ingredients  
are mixed. Although  
30 seconds are usually  
sufficient, 60 to 90 seconds  
give better results if the  
machine does not slow  
Adding liquids:  
All liquid should be added  
through the feed tube while  
the machine is running.  
measure, scoop up the  
flour so it overflows. With  
a spatula or knife, sweep  
15  
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.  
firmly pressed back into  
place after removing the  
dough to test it.  
free-form loaves, let them  
rise on an oiled baking  
sheet until at least  
doubled in bulk.  
Kneading sweet dough:  
Making consecutive  
batches:  
Process dough for at  
least 30 seconds after  
all the ingredients are  
incorporated. It will not  
clean the inside of the work  
bowl. If necessary, scrape  
the bowl and process for 5  
more seconds.  
You can make several  
batches of bread dough  
in a row. The motor in  
the Prep 11 Plus™  
Food Processor is  
extremely efficient.  
Rising:  
TYPICAL  
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.  
Put the dough in a large,  
lightly floured plastic bag.  
Squeeze out all the air and  
close the end with a wire  
twist, allowing space for the  
dough to rise.  
BREAD DOUGH:  
PROBLEMS AND  
SOLUTIONS IF  
DOUGH BLADE  
DOESNT  
Or put the ball of dough  
in a large bowl coated  
with soft butter or veg-  
etable oil. Roll the dough  
around to coat its entire  
surface. Cover it  
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  
100oF (37oC). Doing so will  
slow or even prevent the  
action of the yeast.  
INCORPORATE  
INGREDIENTS  
Always start processor  
before adding liquid. Add  
liquid in a 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 pass-  
es under feed tube; do not  
pour liquid directly onto  
bottom of work bowl.  
with a damp towel or a  
piece of oiled plastic wrap.  
Let it rise in a warm,  
draft-free place, about 80oF  
(26oC). The rising time is  
usually about 1-1/2 hours  
but will vary from  
45 minutes to several  
hours, depending on the  
type of flour and the  
humidity of the air. To  
test if 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.  
Kneading bread dough:  
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  
Blade rises in work bowl:  
Blade may not have  
been pushed down as  
far as possible before  
processing started.  
seconds to knead it. Stop  
the machine and test the  
dough to be sure it’s proper-  
ly 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  
processing until it feels  
When it has risen enough,  
punch the dough down.  
Excessively sticky dough  
can cause blade to rise  
even though it cleans inside  
of work bowl. If dough feels  
very sticky, reinsert blade  
and immediately add 2  
tablespoons (30 ml) flour  
through feed tube while  
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  
uniformly soft and pliable.  
Make sure that the blade is  
machine is running.  
16  
Dough doesn’t clean  
inside of work bowl:  
Dough feels tough  
after kneading:  
excessive kneading, as it  
may kill the yeast cells. All  
other liquid should be cold.  
• Amount of dough may  
exceed maximum capacity  
of your food processor.  
Remove half and process  
in 2 batches.  
Divide dough into 2 or 3  
pieces and redistribute  
evenly in bowl. Process 10  
seconds or until uniformly  
soft and pliable.  
Don’t knead so long that  
dough becomes overheat-  
ed. The ideal temperature  
for kneaded dough is 80oF  
(26oC); it should never  
• 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 additions  
exceed 100oF (37oC).  
Soft dough or liquid  
leaks onto base of food  
processor:  
Let dough rise in draft-free  
environment of about  
80o-90oF (26oC-32oC).  
Always start processor  
before adding liquid and  
add liquid only as fast as  
dry ingredients absorb it.  
Dough containing whole  
grain flour will take longer  
to rise than dough made of  
white flour only.  
Motor stops:  
of water.  
• Cover may have become  
unlocked.  
• Dough may be too wet.  
While machine is running,  
add 1 tablespoon (9 g) of  
flour. If necessary, add  
more, 1 tablespoon (9 g)  
at a time, until dough  
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.  
• Power cord may have  
become unplugged.  
• Excessive strain may have  
caused motor to overheat  
and stop. Wait for the motor  
to cool, 5-10 minutes. A  
cleans inside of work  
bowl and forms a ball.  
• PowerPrep® metal dough  
blade is intended only for  
recipes calling for at least  
3-1/2 cups of flour  
(17-1/2 ounces) (496 g). 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 3-1/2  
cups (496 g) of flour, such  
as pizza dough.  
safety protector in the motor  
prevents excessive over-  
heating. If the motor stops,  
turn machine off. After 5-10  
minutes, divide dough into  
2 batches and complete  
processing. 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 ofbowl.  
PROBLEMS  
AND SOLUTIONS  
WITH TYPICAL  
SWEET DOUGHS  
Motor slows down:  
• Amount of dough may  
exceed maximum  
capacity. Remove half,  
and process in 2 batches.  
Dough doesn’t rise:  
• Don’t process too long  
after all ingredients are  
incorporated. Rich  
doughs will give you  
good results after only  
30 seconds of kneading.  
Nub of dough forms  
on top of blade and  
does not become  
We recommend you always  
test activity of yeast before  
using, by stirring it and at  
least 1/2 teaspoon (2 ml)  
sugar into about 1/3 cup  
(75 ml) warm liquid  
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.  
Blade doesn’t  
incorporate ingredients:  
(105o - 120oF) (40oC -  
48oC). Within 10 minutes  
foam should develop, indi-  
cating yeast is active. Do  
not use dry yeast after  
expiration date on package.  
Butter or margarine, if not  
melted, must be cut into  
tablespoon (15ml)-size  
pieces before being added  
to work bowl.  
Do not use warmer water,  
or overheat dough with  
17  
Metal dough blade rises  
in work bowl:  
provide drainage and make  
cleaning easy. If food  
lodges in the pusher,  
remove it by running  
water through it, or use  
a bottle brush.  
smooth surface will look  
new for years. Keep a  
sponge handy as you  
work, and wipe spills from  
the base.  
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.  
Four rubber feet on the  
underside keep the base  
If you wash blades and  
discs by hand, do it carefully. from moving on most work  
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  
surfaces when the machine  
is processing heavy loads. If  
the feet leave spots on the  
counter, spray them with a  
spot remover like Fantastick  
or K2-R and wipe with a  
Motor stops:  
See comments under  
‘Typical Bread Dough  
Problems and Solutions’  
center and move it rapidly up damp sponge. If any trace  
and down on the center  
shaft of the bowl. Use of a  
spray attachment is also  
effective. If necessary,  
use a brush.  
of the spot remains, repeat  
the procedure and wipe  
the area with a damp  
sponge and nonabrasive  
cleaning powder.  
Dough doesn’t rise:  
See comments under  
‘Typical Bread Dough  
Problems and Solutions’  
The work bowl is made of  
Lexan® (plastic), which is  
shatter resistant and heat  
resistant. It should not be  
placed in a microwave  
oven, as the aperture at  
the front of the pusher  
houses the metal rod that  
activates the motor.  
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.  
CLEANING AND  
STORAGE  
Keep your food processor  
ready to use on a kitchen  
counter. When not in use,  
leave it unplugged. Don’t  
leave it with the pusher  
assembly in the locked  
position; this could damage  
the on-off mechanism.  
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.  
TIP: When preparing a  
meal, make the dishes  
with the least amount of  
wet ingredients first.  
For example, make the  
bread first; then you don’t  
need to wash the bowl  
before making the salad.  
In many cases, wiping  
the bowl with a paper  
towel between recipes  
is sufficient.  
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  
FOR YOUR SAFETY  
Like all powerful electrical  
appliances, a Premier™  
Series Food Processor  
should be handled with  
care. Follow these guide-  
lines to protect yourself and  
your family from misuse  
that could cause injury.  
convenient storage.  
All parts except the housing  
base are dishwasher safe,  
and we recommend wash-  
ing them in the dishwasher.  
Insert the work bowl upside  
down. Remember to unload  
the dishwasher carefully  
wherever you place sharp  
blades and discs.  
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.  
Handle and store metal  
blades and discs carefully.  
Their cutting edges are  
very sharp.  
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  
Always place discs on flat  
stable surface before con-  
necting detachable stem.  
The housing base is made  
of a tough plastic with high  
impact resistance. Its  
18  
bottom of the large pusher  
Never put blades or discs  
on the motor shaft until  
the work bowl is locked  
in place.  
controlled circuit breaker  
in the motor ensures  
complete protection against Series Food Processor  
We warrant that your  
Cuisinart® Premier™  
motor burnout. If the  
will be free of defects in  
material or workmanship  
under normal home use for  
three years from the date  
of original purchase.  
processor runs for an  
exceptionally long time  
when chopping, mixing or  
kneading 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, it could  
take an hour.  
Always be sure that the  
blade or disc is down on  
motor shaft as far as it  
will go.  
We warrant that the motor  
for your Cuisinart® Premier™  
Series Food Processor  
will be free of defects in  
material or workmanship  
under normal home use for  
ten years from the date of  
original purchase. This  
motor warranty covers the  
motor and excludes all  
other parts in the motor  
base assembly area such  
as the upper and lower  
plastic housings, work bowl  
and cover, blades and all  
electrical components and  
vertical projecting motor  
shaft sheath.  
Always insert chopping  
blade and dough blade in  
the work bowl before  
putting ingredients in bowl.  
When slicing or shredding  
food, always use the  
pusher. Never put your  
fingers or spatula into  
feed tube.  
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 the  
motor is turned off, and a  
fast-stop circuit stops it  
instantly when the pusher  
assembly is removed.  
Always wait for the blade or  
disc to stop spinning before  
you remove the pusher  
assembly or cover from  
the work bowl.  
Always unplug the unit  
before removing food,  
cleaning, or putting on or  
taking off parts.  
We suggest you complete  
and return the enclosed  
warranty registration card  
promptly to facilitate  
verification of original  
purchase date. However,  
return of the warranty  
registration card is not a  
condition of this warranty.  
In the event that you do  
not have proof of purchase  
date, the purchase date  
for purposes of this  
Cuisinart® Premier™  
Series offers a Three Year  
Limited Warranty on the  
Entire Machine.  
Always remove work bowl  
from base of machine  
before you remove  
chopping blade or  
dough blade.  
TEN YEAR FULL  
WARRANTY ON  
MOTOR.  
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.  
This warranty supersedes  
all previous warranties on  
warranty will be the date  
of manufacture.  
®
Cuisinart Premier Series  
Food Processors.  
If your Cuisinart® Premier™  
Series Food Processor  
should prove to be  
This warranty is available  
to consumers only. You are  
a consumer if you are the  
owner of a Cuisinart®  
TECHNICAL DATA  
defective within the  
warranty period, we will  
repair it, or if we think  
necessary, replace it,  
without charge to you.  
To obtain warranty service,  
simply call our toll-free  
number 1-800-472-7606 for  
additional information from  
our Customer Service  
The motor in your food  
processor operates on  
standard line operating  
current. The appropriate  
voltage and frequency for  
your machine are shown  
on a label under the base.  
PremierSeries Food  
Processor that was  
purchased at retail for  
personal, family or house-  
hold use. This warranty is  
not available to retailers  
or other commercial  
An automatic, temperature-  
purchasers or owners.  
19  
Representatives or send  
the defective product to  
Customer Service at  
Cuisinart Canada  
156 Parkshore Drive  
Brampton, ON L6T 5M1  
We specifically caution  
you not to use other brand  
accessories, such as  
juicers, which permit your  
machine to operate with  
exposed cutting or shred-  
ding discs. We also caution  
you not to use the large  
feed tube on this machine  
with machines built by  
other manufacturers.  
Please be sure to include  
your return address,  
daytime phone number,  
description of the product  
defect, product serial  
number, original date of  
purchase, and any other  
information pertinent to  
the product’s return.  
If you have any questions  
about the safety features of  
Cuisinart® PremierSeries  
Food Processor or any  
other Cuisinart product,  
please call our toll-free  
number 1-800-472-7606.  
Your Cuisinart® Premier™  
Series Food Processor  
has been manufactured to  
the strictest specifications  
and has been designed  
for use with the authorized  
accessories and  
replacement parts.  
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 excludes  
all incidental or  
consequential damages.  
Warning:  
Our PremierSeries Food  
Processor, and other  
Cuisinart Food Processors  
and Accessories have been  
carefully designed and  
manufactured with the  
highest quality materials  
to assure your satisfaction  
and safety when you use  
them. Although accessories  
sold by companies other  
than Cuisinart may be  
compatible with your  
Cuisinart machine, they  
may also be extremely  
dangerous, and expose  
the user to serious injury.  
20  
Recipe Table of Contents  
Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23  
Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25  
Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28  
Entrées . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37  
Pizzas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39  
Sauces and Dressings . . . . . . . . . . . . . . . . . . . . . 41  
Sides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46  
Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49  
22  
Appetizers  
Fresh Tomato and Corn Salsa  
Try this salsa on grilled chicken or seafood.  
Makes 2 cups (500ml)  
Preparation: 5 - 10 minutes, plus 1 hour resting time.  
1
small onion, peeled, cut into 1-inch  
(2.5cm) pieces (about 1 cup [250ml]  
pieces)  
3
medium vine-ripened tomatoes,  
cut into 1-inch (2.5cm) pieces  
1-1/2 teaspoons (7ml) fresh lime juice  
1/3 cup (75ml) fresh cilantro  
2/3  
cup (180ml) fresh or frozen corn  
kernels (frozen kernels do not need  
to be thawed)  
1
medium jalapeño pepper, seeded,  
cut into 1-inch (2.5cm) pieces  
3/4  
teaspoon (3ml) salt  
Insert the metal blade. Place onion, cilantro and jalapeño in work bowl. Process until finely  
chopped, about 5 seconds. Scrape work bowl. Add tomatoes and lime juice. Pulse until toma-  
toes are coarsely chopped, about 5 - 7 times. Add corn and salt; pulse once to just combine.  
Let sit for 1 hour before serving to allow flavours to develop. Serve with chips.  
Nutritional analysis per tablespoon (15ml):  
Calories 8 (0% from fat) • carbo. 2g • pro. 0g • fat 0g  
sat. fat 0g • chol 0mg • sod. 56mg • fiber 0g  
Roasted Garlic and Red Pepper Spread  
There is no such thing as too much garlic when it is roasted.  
Makes 1-3/4 cups (435ml)  
Preparation: 5 - 10 minutes, plus 1 hour to roast the garlic and 1 hour resting time.  
1-1/2 large heads of garlic (entire bulb),  
cloves peeled  
1
medium scallion, trimmed,  
cut into 1-inch (2.5cm) pieces  
1
teaspoon (5ml) extra virgin olive oil  
1/3 cup (85ml) roasted red peppers  
(from a jar)  
1-1/3 cups (350ml) lowfat sour cream  
1/8 teaspoon (0.5ml) freshly ground black  
pepper  
Preheat oven to 375˚F (190˚C). Toss the peeled 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 - 15 seconds. Scrape work bowl and process until smooth,  
about 10 seconds longer. Let sit in refrigerator to develop flavour, about 1 hour. Serve with  
crudités or breadsticks.  
Nutritional analysis per tablespoon (15ml):  
Calories 30 (60% from fat) • carbo. 2mg • pro. 1g • fat 2g  
sat. fat 1g • chol. 5mg • sod. 12mg • fiber 0g  
23  
Spinach, Feta & Artichoke Stuffed Mushrooms  
For a savoury side dish, use this stuffing in portobellos.  
Makes 28 1-1/2-inch (3cm) stuffed mushrooms  
Preparation: 15 - 20 minutes, plus 30 minutes baking and cooling.  
28  
1-1/2-inch (3cm) white button or  
cremini mushrooms  
1
1
clove garlic  
shallot, about 1 ounce (30g), peeled  
1-1/2 ounces (45g) French bread,  
cut in 1-inch (2.5cm) pieces  
12 ounces (340g) fresh spinach, well  
washed and dried, tough stems  
removed  
1-1/2 ounces (45g) Asiago cheese  
1/3  
cup (75ml) lightly toasted pine nuts  
or walnuts  
3/4 teaspoon (3ml) Herbes de Provence  
3
ounces (85g) feta cheese, slightly  
crumbled  
3
canned artichokes, well drained,  
then gently squeezed in paper  
towels to remove excess moisture  
3
ounces (85g) cream cheese (regular,  
not low or nonfat), cut into 1-inch  
(2.5cm) pieces  
Insert the metal blade. Place the bread in the work bowl and process for 45 seconds to make  
crumbs. Measure out 1/3 cup (75ml) of the breadcrumbs and reserve in a small bowl – save  
the remainder for another use. With the machine running, drop the Asiago cheese down the  
small feed tube and process for 30 seconds until ground. Add the pine nuts; pulse 5 times to  
coarsely chop. Transfer this mixture to the bowl with the breadcrumbs. Pulse to chop the  
artichokes, about 10 times. Add to the breadcrumb mixture and set aside.  
With the machine running, drop the garlic and shallot through the small feed tube; process 5  
seconds to chop. Scrape the work bowl. Add the spinach, about 2 ounces (60g) at a time;  
pulse 10 to 12 times to chop after each addition. Add the Herbes de Provence, feta and  
cream cheese; process for 20 seconds to incorporate. Add the reserved bread crumb mixture;  
pulse about 10 to 12 times to incorporate. The stuffing may be made up to 2 days ahead.  
Rinse but do not soak the mushrooms; dry thoroughly. Remove the stems. (The stems may  
be chopped finely using the metal blade and pulse, then sautéed in a tablespoon (15ml) of  
unsalted butter. This mixture may be frozen, then used in soups, stews, savoury dressings or pilafs.)  
Preheat oven to 425˚F. (220˚C) Stuff each mushroom with a scant tablespoon (15ml) of the  
spinach mixture. Arrange 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.  
Bake the mushrooms in the preheated oven for 20 to 25 minutes. Allow to rest for 5 minutes  
before serving.  
Nutritional analysis per serving:  
Calories 47 (57% from fat) • carbo. 3g • pro. 2g • fat 3g  
sat. fat 1g • chol. 6mg • sod. 97mg • fiber 2g  
24  
Soups  
Butternut Squash Bisque with Roasted Cremini  
Mushrooms  
Most cream soups are laden with heavy cream and fat.  
This Cuisinart soup uses half & half and rice to make it rich and creamy.  
Makes eight 7-ounce (200g) servings.  
Preparation: 40 to 45 minutes.  
12  
ounces (340g) Cremini mushrooms,  
stems removed and reserved  
2
2
3
teaspoons (10ml) curry powder  
tablespoons (30ml) white rice  
1-1/2 tablespoons (25ml) extra virgin olive oil  
cups (750ml) low salt, nonfat chicken  
or vegetable stock  
1
medium onion (about 6 ounces [170g]),  
cut in 1-inch (2.5cm) pieces  
1-1/2 teaspoons (7ml) freshly squeezed  
lemon juice  
1
2
clove garlic, peeled  
pounds (900g) butternut squash,  
peeled, seeded and cut to fit large  
feed tube  
1
tablespoon (15ml) honey  
1/2  
1/4  
1/2  
teaspoon (2ml) kosher salt  
teaspoon (1ml) freshly ground pepper  
cup (125ml) half & half  
1
1
sweet potato (about 10 ounces [280g])  
tablespoon (15ml) unsalted butter  
Preheat the oven to 400˚F (200˚C). Line a baking sheet with foil. Insert the slicing disc.  
Arrange the mushrooms vertically in the large feed tube, packing them snugly in 2 layers. Use  
medium pressure to slice. Toss the sliced mushrooms with the olive oil; arrange in a single  
layer on the baking sheet. Roast in the preheated oven for 20 to 25 minutes, until well  
browned and no longer sitting in liquid. The mushrooms may be roasted ahead.  
Insert the metal blade. With the machine running, drop the garlic through the feed tube and  
process to chop finely, 5 seconds. Scrape the work bowl. Add the onion and reserved mush-  
room stems to the bowl. Pulse to chop coarsely, 10 to 15 times. Remove and reserve.  
Insert the shredding disc. Use medium pressure to shred the squash; remove and reserve.  
Peel the sweet potato; cut in half crosswise. Use medium pressure to shred the sweet potato;  
remove and reserve.  
Melt the butter in a 6-quart (6L) stock pot over medium heat. Add the onion, mushroom and  
garlic mixture; cook for 2 to 3 minutes. Stir in the curry powder and rice; cook until the curry  
becomes aromatic and the rice is opaque, about 5 minutes. Stir in the shredded squash,  
sweet potato and chicken stock. Cover loosely and bring to a boil, then reduce the heat and  
simmer for 20 minutes.  
Strain the solids, reserving the cooking liquid. Transfer the cooking liquid to a saucepan over  
very low heat 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 every 60 seconds.  
Return the puréed solids to the cooking liquid and stir to incorporate. Add the lemon juice,  
honey, salt and pepper. Stir in the roasted mushrooms and any accumulated juices. Taste and  
adjust seasonings if necessary. (The bisque may be done up to a day ahead to this point. If  
doing ahead, allow the soup to cool, then cover and refrigerate. Just before service, reheat  
the soup.) Stir in the half and half, heat for 1 minute, then serve.  
Nutritional analysis per serving:  
Calories 108 (34% from fat) • carbo. 15g • pro. 3g • fat 4g  
sat. fat 2g • chol. 6mg • sod. 138mg • fiber 2g  
25  
Chilled Roasted Red  
Bell Pepper & Corn Soup  
Low in fat and calories, this soup is very refreshing on a hot summer day.  
Makes eight 7-ounce (200g) servings  
Preparation: 30 - 35 minutes, plus chilling time.  
2
2
cloves garlic, peeled  
1-1/2 teaspoons (7ml) thyme  
tablespoons (60ml) white rice  
medium onions (4 ounces [110g] each),  
peeled, cut into 1-inch (2.5cm) pieces  
4
4-1/2 cups (1.2L) low salt, nonfat chicken  
or vegetable stock  
3
red bell peppers (approximately 1-1/2  
pounds [680g] total), seeded, trimmed  
and cut into 1-inch (2.5cm) pieces  
1
teaspoon (5ml) kosher or sea salt  
1/2  
1
teaspoon (2ml) freshly ground pepper  
3
1
ears fresh corn  
12-ounce (340g) (jar roasted red  
peppers  
tablespoon (15ml) extra virgin olive oil  
3-5  
drops hot sauce, to taste  
Insert the metal blade. With the machine running, drop the garlic cloves down the small feed  
tube and process until finely chopped, about 5 seconds. Scrape the work bowl. Add the  
onions; pulse to chop, 15 times. Remove and reserve. Use the pulse to chop the red bell  
pepper, 10 to 15 times. Remove and reserve.  
Use a thin-bladed knife (a boning knife works well) to remove the corn from the cobs.  
Reserve the cobs.  
Heat the oil in a 6-quart (6L) stockpot over medium heat. Add the chopped onions, garlic, and  
red bell peppers. Allow the vegetables to cook for 2 to 3 minutes – do not brown. Stir in the  
corn, cobs, thyme, and rice; cook for 2 to 3 minutes longer. Add the chicken stock and roasted  
peppers; raise the heat and bring to a boil. Reduce heat, cover loosely and simmer for  
20 minutes.  
Remove the corncobs and discard. Strain the solids from the cooking liquid. Reserve the  
cooking liquid. Insert the metal blade. Process the solids for 4 minutes to purée, stopping the  
machine two or three times to scrape the work bowl. Add the purée into the reserved cooking  
liquid and stir to combine. Add salt and pepper; stir well to combine. Season with hot sauce  
and chill before serving.  
Note: This soup may also be served hot.  
Nutritional analysis per serving:  
Calories 98 (18% from fat) • carbo. 17g • pro. 3g • fat 2g  
sat. fat 0g • chol. 0mg • sod. 186mg • fiber 2g  
26  
Gazpacho  
Always served well chilled, this summertime favourite  
has its origins in the Andalusian region of Spain.  
Makes six 7-ounce (200g) servings  
Preparation: 15 - 20 minutes, plus chilling time.  
1
1
garlic clove, peeled  
3
1
cups (750ml) tomato juice  
medium jalapeño pepper, seeded,  
cut into 1-inch (2.5cm) pieces  
medium cucumber, peeled, cut in half  
lengthwise, seeds removed  
1/3 cup (75ml) fresh cilantro  
3
tablespoons (45ml) fresh lime juice  
6
1
3
small scallions, trimmed, cut into 1-inch  
(2.5cm) pieces  
1/2 teaspoon (2ml) coarsely ground black  
pepper  
1/8 teaspoon (0.5ml) salt  
small green bell pepper, cored, seeded,  
cut into 1-inch (2.5cm) pieces  
6
teaspoons (30ml) reduced fat sour cream  
medium tomatoes, cored, cut into 1-inch  
(2.5cm) pieces  
Fresh cilantro for garnish, if desired  
Insert metal blade and process garlic and jalapeño until finely chopped, about 5 seconds.  
Scrape the work bowl. Add cilantro, scallions and green pepper; pulse to coarsely chop, about  
10 - 12 times. Transfer to a large mixing bowl. Place tomatoes in work bowl and pulse to  
coarsely chop, about 8 times. Do not overprocess. Transfer to mixing bowl. Add tomato juice  
to tomato mixture and stir to combine.  
Insert the slicing disc. Place cucumber in feed tube vertically and slice. Add to mixing bowl.  
Add lime juice, pepper and salt to mixing bowl and stir to combine. Cover and chill before  
serving.  
Serve garnished with 1 teaspoon (5ml) sour cream and a fresh cilantro sprig.  
Nutritional analysis per serving:  
Calories 63 (9% from fat) • carbo. 13g • pro. 2g • fat 1g  
sat. fat 0g • chol. 1mg • sod. 378mg • fiber 2g  
27  
Quick Breads  
Cranberry - Orange Bread  
Apples make this bread very moist - for a breakfast treat, slice and toast.  
Makes 1 loaf (16 servings)  
Preparation: 10 - 15 minutes, plus 2 hours baking and cooling.  
Vegetable oil cooking spray  
1
medium apple (about 7 ounces [200g]),  
peeled, cored, cut into 1-inch (2.5cm)  
pieces  
1-1/2 cups (340ml) unbleached all-purpose  
flour  
2
large eggs  
2
teaspoons (10ml) baking powder  
teaspoon (1ml) salt  
3/4 teaspoon (3ml) vanilla extract  
1/3 cup (85ml) unsalted butter, melted  
1/4 cup (65ml) buttermilk  
1/4  
1
cup (225ml) pecan halves, shells  
removed  
4
strips orange zest  
cup (175ml) sugar  
1/2 cup (125ml) dried cranberries  
3/4  
Preheat oven to 350˚F (175˚C). Lightly spray a 9 x 5-inch (22 x 12cm) loaf pan with vegetable  
oil cooking spray. In a small bowl combine flour, baking powder and salt. Reserve. Insert  
metal blade and pulse to coarsely chop pecans, about 6 times. Reserve.  
Process orange zest and sugar until zest is finely chopped, about 45 seconds. Add apples,  
eggs and vanilla; process until combined, about 15 - 20 seconds. With machine running, add  
butter and buttermilk through the small feed tube. Process until combined, about 10 - 15  
seconds. Add cranberries, pecans and dry ingredients. Pulse until flour is just mixed in, about  
5 - 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 60 - 65 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 analysis per serving:  
Calories 176 (41% from fat) • carbo. 24g • pro. 2g • fat 8g  
sat. fat 3g • chol. 24mg • sod. 103mg • fiber 1g  
28  
Lowfat Banana Nut Bread  
Wrap and freeze individual slices for a healthy lunchbox snack.  
Makes 1 loaf (14 servings)  
Preparation: 10 - 15 minutes, plus 2 hours baking and cooling.  
Vegetable oil cooking spray  
1
large egg  
1-1/3 cups (300ml) unbleached all-purpose  
flour  
1
large egg white  
2/3  
1/3  
cup (150ml) sugar  
cup (75ml) plain nonfat yogurt  
1/4  
cup (56ml) walnut halves, shells  
removed  
2-1/2 tablespoons (35ml) unsalted butter,  
in 1-inch (2.5cm) pieces  
3/4  
3/4  
1/4  
teaspoon (3ml) baking powder  
teaspoon (3ml) baking soda  
teaspoon (1ml) salt  
1-1/4 teaspoons (6ml) vanilla extract  
1-1/2 ripe bananas (about 8 ounces  
225g] total), peeled, cut into 1-inch  
(2.5cm) pieces  
[
Preheat oven to 350˚F (175˚C). Lightly spray a 9 x 5-inch (22 x12 cm) loaf pan with vegetable  
oil 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 - 15 seconds. Add dry ingredients. Pulse until flour is just mixed in, about  
5 - 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.  
Muffin variation:  
Lightly spray 12 standard (1/2-cup [125ml]) muffin cups with vegetable oil cooking spray.  
Divide the batter evenly among the 12 cups. Bake at 350˚F (175˚C) for 16 to 20 minutes. For  
variety, add 1/3 cup (75ml) chocolate chips when pulsing in the flour mixture.  
Nutritional analysis per serving:  
Calories 131 (28% from fat) • carbo. 22g • pro. 3g • fat 4g  
sat. fat 0g • chol. 21mg • sod. 125mg • fiber 1g  
29  
Yeast Breads  
Challah Braid  
If you have leftovers, our Challah Braid slices make the best French toast.  
Makes 18 servings (one 2-pound [900g] loaf)  
Preparation: 15 - 20 minutes, plus 2-1/2 hours rising and resting,  
30 minutes baking and 1 hour or longer cooling.  
4
tablespoons (60ml) sugar, divided  
package active dry yeast  
2
teaspoons (10ml) salt  
cup (150ml) cold water  
cup (125ml) unsalted butter, melted  
large egg  
1
2/3  
1/2  
1
1/4  
cup (50ml) warm water (105˚ - 115˚F  
[40˚ - 46˚C])  
4-1/3 cups (980g) unbleached all-purpose  
flour  
1
tablespoon (15ml) water  
Vegetable oil cooking spray  
In a 2-cup (500ml) liquid measure, dissolve 2 teaspoons (10ml) 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 on  
dough speed to combine, about 2 - 3 times.  
Add cold water, melted butter and 1 egg to yeast mixture. With machine running on dough  
speed, add liquid through small feed tube in a steady stream as fast as the flour will absorb 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 1-1/2 hours.  
Place dough on a lightly floured surface and punch down; let rest 5 - 10 minutes. Divide  
dough into 3 equal pieces. Use your hands to roll each piece into a cylinder about 1-1/2 x 18  
inches (4 x 45cm). 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 (190˚C) 15 minutes  
before baking.  
Beat egg with water and brush over braid. Bake in lower third of preheated oven for 20  
minutes. Lower temperature to 350˚F (175˚C) and bake until loaf is browned and sounds  
hollow when tapped, about 10 minutes. Cool on wire rack.  
Nutritional analysis per serving:  
Calories 174 (31% from fat) • carbo. 26g • pro. 4g • fat 6g  
sat. fat 3g • chol. 37mg • sod. 267mg • fiber 1g  
30  
Cheese Bread  
This bread is excellent for sandwiches and makes a delicious accompaniment to  
hearty soups.  
Makes 15 servings (one 2 pound [900g] loaf)  
Preparation: 10 - 15 minutes, plus 2-1/4 hours rising,  
40 minutes baking, and 1 hour or longer cooling.  
1
package active dry yeast  
teaspoon (5ml) sugar  
3
tablespoons (45ml) unsalted butter,  
in 1-inch (2.5cm) pieces  
1
1-1/2 teaspoons (7ml) salt  
cup (250ml) fat-free milk  
Vegetable oil cooking spray  
1/2  
cup (125ml) warm water (105˚ - 115˚F  
[40˚ - 46˚C])  
1
4
ounces (110g) extra sharp cheddar  
cheese  
4-1/2 cups (950ml) unbleached all-purpose  
flour  
In a 2-cup (500ml) liquid measure, dissolve yeast and sugar in warm water. Let stand until  
foamy, about 5 minutes.  
Insert medium shredding disc and shred cheese. 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 on dough speed, pour milk mixture through small  
feed tube as fast as the flour will absorb 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 1-1/2 hours.  
Spray one 9 x 5-inch (22 x 12cm) loaf pan with vegetable oil cooking spray. Place dough on a  
lightly floured surface and punch down. Roll dough into a 9 x 5-inch (22 x 12cm) rectangle.  
Beginning with short end, roll up the dough jelly roll fashion. Pinch the seam and ends tightly  
to seal. Place in greased loaf pan and cover with plastic wrap coated with vegetable oil cook-  
ing spray. Let rise for 45 minutes. Preheat oven to 375°F (190°C) 15 minutes before baking.  
Bake until top is well browned and loaf sounds hollow when tapped, about 35 - 40 minutes.  
Remove from pan and cool on wire rack.  
Nutritional analysis per serving:  
Calories 193 (23% from fat) • carbo. 30g • pro. 7g • fat 5g  
sat. fat 3g • chol. 14mg • sod. 289mg • fiber 1g  
31  
Classic Cuisinart White Bread  
Spoil your family with homemade bread.  
Makes 18 servings (2 loaves, 1-1/4 pounds [560g] each)  
Preparation: 10 - 15 minutes, plus 2-1/2 hours rising and resting,  
35 minutes baking, and 1 hour or longer cooling.  
1
1
package active dry yeast  
tablespoon (15ml) sugar  
4
2
tablespoons (60ml) unsalted butter,  
in 1-inch (2.5cm) pieces  
teaspoons (10ml) salt  
1/3 cup (85ml) warm water (105° - 115°F  
[40° - 46°C])  
1-1/3 cups (325ml) cold water  
Vegetable oil cooking spray  
5
cups (1.1L) unbleached all-purpose  
flour  
In a 2-cup (500ml) liquid measure, dissolve yeast and sugar in warm water. Let sit until  
foamy, about 5 minutes.  
Insert dough blade. Process flour, butter and salt on dough speed until combined, about  
10 - 15 seconds. Combine yeast mixture and cold water. With machine running on dough  
speed, add liquid through small feed tube as fast as flour will absorb 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 1-1/2 hours.  
Spray two 9 x 5-inch (22 x 12cm) 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 9 x 5-  
inch (22 x 12cm) rectangle. Beginning with 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 (200°C) 15 minutes before baking.  
Bake until tops are browned and loaf sounds hollow when tapped, about 30 - 35 minutes.  
Remove from pans and cool on wire rack.  
Variation: To make Classic Cuisinart Wheat Bread, substitute 2 1/2 cups (625g) whole wheat  
flour for 2 1/2 cups (625g) of the unbleached all-purpose flour.  
Nutritional analysis per serving:  
Calories 151(18% from fat) • carbo. 27g • pro. 4g • fat 3g  
sat. fat 2g • chol. 7mg • sod. 260mg • fiber 3g  
32  
Pizza Dough  
Once you see how simple Cuisinart pizzas are to make,  
you will never order one to be delivered again.  
Makes 1 pound (500g) dough, two 12-inch (30cm) or four 8-inch (20cm)  
crusts / 6 servings  
Preparation: 5 - 10 minutes, plus 55 minutes rising and resting,  
5 minutes assembly and 10 minutes baking.  
1-1/2 teaspoons (7ml) active dry yeast  
2-1/3 cups (590ml) unbleached all-  
purpose flour  
1/2  
1
teaspoon (2ml) sugar  
cup (250ml) warm water (105˚ - 115˚F  
[40˚ - 46˚C])  
1
teaspoon (5ml) kosher salt  
1-1/2 teaspoons (7ml) extra virgin olive oil  
In a 2-cup (500ml) liquid measure, dissolve yeast and sugar in warm water. Let stand until  
foamy, about 3 - 5 minutes. Insert dough blade in work bowl and add flour, salt and 1 tea-  
spoon (5ml) olive oil.  
With machine running on dough speed, pour liquid through small feed tube as fast as flour will  
absorb 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 1/2 tea-  
spooon (2ml) olive oil; transfer to a plastic food storage bag and seal the top. Let rise in a  
warm place for about 45 minutes. While dough is rising, prepare any pizza toppings.  
Place dough on a lightly floured surface and punch down. Roll into desired crust sizes. Follow  
pizza recipe.  
Nutritional analysis per serving:  
Calories 179 (6 % from fat) • carbo. 37g • pro. 5g • fat 1g  
sat. fat 1g • chol. 0mg • sod. 385mg • fiber 0g  
33  
Olive and Rosemary Country Loaf  
Adapted from: Charles van Over,  
The Best Bread Ever: Great Home Made Bread Using Your Food Processor,  
Broadway Books, 1997  
Salty olives such as kalamata should be rinsed to remove some of their brine; oil cured olives  
will produce a more mellow flavour. Olive lovers may add an additional quarter cup (75ml) of olives.  
Makes one loaf.  
Preparation: 30 minutes, plus 3 to 3-1/2 hours rising time,  
30 minutes baking time, and 1 hour or longer for cooling.  
10 ounces (283g) unbleached bread flour  
(2-1/4 to 2-3/4 cups [550-675ml])  
1-1/4 cups (300ml) water (10 ounces [210g])  
1/2 cup (125ml) pitted and coarsely  
chopped imported black olives  
5
ounces (140g) whole wheat flour  
(1 cup [250ml])  
1
tablespoon (15ml) chopped fresh rosemary  
1
2
1
1
ounce (30g) rye flour (1/4 cup [50ml])  
teaspoons (10ml) fine sea salt  
teaspoon (5ml) instant yeast  
Whole rosemary sprigs for garnish,  
cut into 1-inch (2.5cm) lengths  
Cornmeal for the peel or baking sheet  
Flour for dusting  
teaspoon (5ml) extra virgin olive oil  
Insert the dough blade. Combine the flour, salt, yeast and olive oil in the work bowl. Test the tem-  
perature of the flour mixture using an instant read thermometer. Adjust the water temperature so  
that the individual temperatures of the flour and water when combined equal 145˚F (62˚C) (i.e. if  
the flour is 70˚F [21˚C], then the water must be 75˚F [23˚C]). This is the base temperature. With the  
machine running on dough speed, add the water through the small feed tube and process for 45  
seconds. Transfer the dough to a large ungreased bowl. Cover with plastic wrap and let rise for  
about 1-1/2 to 2 hours at room temperature.  
Move the uppermost rack of the oven so that it is about 8 inches (20cm) from the top of the oven  
and place a baking stone on the rack. Place a small cast iron skillet to preheat on the floor or lower  
rack of the oven. Preheat the oven to 475˚F (245˚C).  
Scrape the dough onto a lightly floured work surface. Flatten into a 12-inch (30cm) square using  
the palms of your hands. Sprinkle with the chopped olives and chopped rosemary. Fold the dough  
over onto itself and knead for 3 to 4 minutes to thoroughly incorporate the olives and rosemary. If  
the dough is difficult to knead, cover with a towel and let rest for 10 minutes, then continue kneading.  
Form into a round loaf. Sprinkle a cloth-lined basket or banneton with flour. Place the dough in the  
basket, with the seam showing on top of the loaf on top. Dust with flour and loosely cover with  
plastic wrap. Allow the dough to rise at least 1 hour at room temperature. It will be visibly risen and  
spring back when gently pressed with a finger.  
Just before baking, gently invert the bread rising basket onto a baker’s peel or the back of a baking  
sheet that has been dusted with cornmeal. Sprinkle the top of the loaf with additional flour. Using a  
serrated knife, score the dough in a star pattern - starting from the center, make a short 3-inch  
(8cm) slash. Rotate the bread and continue slashing until a star pattern is formed on the top of the  
dough. Insert a few sprigs of rosemary into the surface of the dough.  
Slide the loaf onto the baking stone, and then carefully pour 1 cup (250ml) of warm water into the  
cast iron pan in the oven. Reduce the heat to 450˚F (230˚C). Bake the bread for 30 minutes, and  
then reduce the temperature to 425˚F (215˚C) and bake for an additional 15 minutes. The crust will  
be well browned and the loaves will sound hollow when tapped on the bottom. The internal temper-  
ature of the bread will be 205˚ to 210˚F (95˚ to 99˚C) when tested with an instant read thermometer.  
Remove the bread from the oven and place on a rack to cool completely before slicing or storing.  
Nutritional analysis per 3-ounce (85g) serving:  
Calories 249 (from fat 20%) • pro. 7g • carbo. 42g • fat 5g  
sat. fat 1g • chol. 0mg • sod. 724mg • fiber 4g  
34  
Simple Wheat Starter  
Adapted from: Charles van Over, The Best Bread Ever:  
Great Home Made Bread Using Your Food Processor, Broadway Books, 1997  
Makes about 5 cups (1.25L).  
Preparation: 20 minutes, plus 3 to 4 days for fermentation.  
A starter is a type of natural yeast that makes bread rise and gives it a full, rich flavour.  
For best results, make this starter in a large, clear glass or plastic container (2-quart [2L])  
with graduated markings. Mark the level of your beginning starter with a piece of tape  
and watch the gas bubbles develop as the yeast activates. Once the starter has devel-  
oped, store it in the refrigerator until you are ready to use it. The starter must be fed  
once a week to keep it alive. Always feed a starter 4 to 8 hours prior to using it. To feed  
the starter, remove it from the refrigerator; stir in 1 cup (250ml) of flour and 1/2 cup  
(125ml) of water. The consistency should be like light pancake batter. After feeding,  
leave the starter out at room temperature before using or refrigerating it. SAF yeast is  
highly recommended for this and the other Artisan Bread recipes. The starter process  
takes 42 to 56 hours before it is ready to use.  
12 ounces (340g) unbleached flour  
ounces (56g) whole wheat flour  
2
cups (500ml) water (16 ounces [500g])  
2
1/4 teaspoon (1ml) instant yeast  
In a small bowl, combine 1/2 cup (125ml) of each flour with 1 cup (250ml) of the water  
and the yeast. Stir well to blend; the mixture will be sticky and have the texture of wallpaper  
paste. Transfer to a 2-quart (2L) container and cover with plastic wrap. Mark the level of  
the starter and the time mixed on the side of the container with masking tape. Let sit at  
room temperature (70-72°F [21-22°C]) for 18 to 24 hours.  
Uncover the starter; it will have almost doubled in bulk. Add 3/4 cup (185ml) of the all-  
purpose flour and 1/2 cup (125ml) of the water. Mark again with the level and time. Let sit  
at room temperature for 18 to 24 hours.  
Uncover the starter; it will be doubled in bulk and full of bubbles. Discard half or give to a  
friend with directions. Add the remaining flours and water. Mix well. The mixture will have  
the consistency of thick pancake batter. If it is too thick, add more water – too thin, add  
more flour. Cover with plastic wrap. Mark the level and time, and let sit at room  
temperature for another 6 to 8 hours. The basic starter is now ready to use.  
Nutritional analysis per half cup (125ml):  
Calories 165 (from fat 3%) • pro. 5g • carbo. 34g • fat 0g  
sat. fat 0g • chol. 0mg • sod. 2mg • fiber 1g  
35  
Multi-Grain Sandwich Loaf  
Adapted from: Charles van Over, The Best Bread Ever:  
Great Home Made Bread Using Your Food Processor, Broadway Books, 1997  
A mountainous loaf full of the nutty taste of whole grains,  
the Multi Grain Sandwich loaf may also be shaped into a plump round loaf.  
Makes one 24-ounce (680g) loaf.  
Preparation: 30 to 35 minutes, plus 2 hours to activate the Simple Wheat Starter,  
3 to 3-1/2 hours rising time, 40 minutes baking time, and 1 hour or longer for cooling.  
1/2 cup (125ml) Active Simple Wheat Starter  
(measure after feeding and resting)  
1
2
ounce (28g) graham flour (1/4 cup  
[50ml])  
ounces (56g) 7-grain cereal (1/2 cup  
[125ml])  
8
2
1
ounces (225g) unbleached bread flour  
(1-3/4 to 2-1/4 cups [425-550ml])  
1-1/2 teaspoons (6ml) fine sea salt  
ounces (56g) whole wheat flour (1/2 cup  
[125ml])  
1/2  
1
teaspoon (2ml) instant yeast  
cup (250ml) water  
ounce (28g) rye flour (1/4 cup [50ml])  
Vegetable oil for the pan  
Two to four hours before mixing this dough, feed your Simple Wheat Starter. Allow the starter to sit  
at room temperature until it is frothy, bubbly and visibly active.  
Insert the dough blade. Add the flours, 7-grain cereal, salt, yeast and starter to the work bowl. Test  
the temperature of this mixture with an instant read thermometer. Adjust the water temperature so  
that the individual temperatures of the flour mixture and water when combined equal 145°F (62°C)  
(i.e., if the flour mixture is 70°F [21°C], then the water temperature must be 75°F [23°C]). This is the  
base temperature. With the machine running, pour all but 3 tablespoons (45ml) of water through the  
small feed tube; process for 15 seconds. The dough should come together and form a visible ball.  
Add the reserved water if the dough seems dry and crumbly. If the dough is wet and sticking to the  
shaft and sides of the bowl, sprinkle in a few spoonfuls of flour. Process for 30 seconds, so that the  
dough mixes a total of 45 seconds. This dough will be soft, moist and somewhat sticky.  
Scrape the dough onto a lightly floured work surface. Lightly flour the dough, shape into a rough  
ball and place in a large ungreased bowl. Cover the bowl with plastic wrap. Allow the dough to  
ferment for about 2 to 3 hours at room temperature. The dough will double in volume.  
Brush a 8x4-inch (20 x 10cm) loaf pan with vegetable oil. Turn the dough onto a generously floured  
work surface. Use your fingertips to lightly pat the dough into a rectangle about 10 inches (25cm)  
long and 2 inches (5cm) thick. Roll the dough into a log. Tuck in the ends and place the dough in  
the pan, seam-side down. Lightly dust the dough with flour and loosely cover with plastic wrap or a  
kitchen towel. Let the dough rise for about 1 to 1-1/2 hours at room temperature. Arrange the oven  
rack on the second shelf from the bottom of the oven; place a baking stone on the rack. Preheat  
the oven to 475° F (245°C).  
Dust the proofed loaf with flour. Make a 1/4-inch (0.6cm) slash down the center of the loaf with a  
serrated knife. Slide the loaf pan into the oven onto the baking stone. Turn the heat down to 425°F  
(220° C). Bake the bread for 20 minutes, then rotate the pan in the oven for even baking and bake  
another 15 to 20 minutes, until the crust is deep brown. Take the loaf out of the pan and place  
directly on the baking stone; bake for another 5-10 minutes. The loaf is ready when it sounds hol-  
low when tapped on the bottom and the internal temperature is 205° to 210° F (95° to 98°C) when  
tested with an instant read thermometer. Remove from the oven and place on a wire rack to cool  
before slicing or storing. Store under a towel or in a paper bag at room temperature. The Multi-  
Grain Sandwich Loaf will stay fresh for three days.  
Nutritional analysis per 2-ounce serving (56g):  
Calories 137 (from fat 5%) • pro. 5g • carbo. 28g • fat 1g  
sat. fat 0g • chol. 0mg • sod. 302mg • fiber 2g  
36  
Entrées  
East-West Chicken and Vegetable Stir-Fry with Pasta  
Asian flavours blend with Italian Reggiano Parmesan and pasta in this colourful and delicious  
stir-fry.  
Makes 6 servings.  
Preparation: 40 - 45 minutes.  
4
5-ounce (140g) (approximate weight)  
boneless, skinless chicken breast halves  
2
broccoli stalks (about 12 ounces [340g]  
total), florets cut to serving size pieces,  
stems reserved  
12  
ounces (340g) dry pasta shapes such  
as fusilli, radiatore, penne, or double elbows  
2
large carrots, (about 8 ounces [225g]),  
peeled and cut into 1-1/2-inch (4cm)  
lengths  
1-1/2 ounces (42g) Reggiano Parmesan  
cheese, cut in 1/2-inch (1.2cm) cubes  
2-1/2 teaspoons (12ml) cornstarch  
1/2 cup (125ml) chicken stock  
1
5
large clove garlic  
slices peeled ginger, each about the  
thickness of a quarter  
3-1/2 tablespoons (50ml) Asian sesame oil,  
divided  
1
red bell pepper, stem, ribs and seeds  
removed, cut to fit the feed tube  
3/8  
cup (90ml) sherry (Amontillado or  
medium-dry)  
1/2  
yellow bell pepper, stem, ribs and seeds  
removed, cut to fit the feed tube  
3
tablespoons (45ml) tamari sauce  
(may use low sodium) or soy  
1/2  
cup (125ml) slivered almonds, lightly  
toasted  
Trim the chicken of all visible fat. Cut in half crosswise; place on a baking sheet lined with plastic wrap  
and freeze for 25 minutes. Clean the work surface and wash hands thoroughly. Using a pasta cooking  
pot with insert, cook the pasta al dente in lightly salted water according to package instructions. Drain  
the pasta and set aside; keep the water simmering.  
Insert the metal blade. With the machine running, drop the cheese cubes through the small feed tube  
and process until finely chopped, about 30 seconds. Remove and reserve. Add the garlic and ginger;  
process until finely chopped, about 5 seconds. Remove and reserve.  
Insert the slicing disc. Use medium pressure to slice the red and yellow peppers. Place the carrots hori-  
zontally in the large feed tube. Use medium pressure to slice. Remove and reserve. Using a vegetable  
peeler, peel the broccoli stems, then trim to fit the small feed tube. Use medium pressure to slice.  
Remove and reserve.  
Remove the chicken from the freezer; place in the large feed tube cut side down. Use medium pressure  
to slice. Toss with 1-1/2 tablespoons (25ml) of the sesame oil and set aside on a plate separate from the  
vegetables. Clean the work surface thoroughly, and wash hands with hot soapy water. Combine the  
cornstarch and chicken stock in a small bowl; set aside.  
Heat a large nonstick stir-fry pan over high heat. When hot enough to make water droplets dance, add  
the chicken and stir-fry until opaque, about 2 minutes. Remove to a clean plate and reserve. Add the  
remaining sesame oil to the pan. When hot, add the garlic and ginger; stir-fry 10 seconds. Add the sliced  
broccoli stems and carrots. Stir-fry for 45 seconds. Add the broccoli florets and sliced red bell pepper;  
stir-fry for another 30 seconds. Return the cooked chicken to the pan along with the soy sauce and  
sherry, and cook for 30 seconds. Stir in the cornstarch mixture, and bring to a boil. Return the pasta to  
the simmering pasta water to reheat. Drain and add to the stir-fry pan; toss to combine. Remove from  
the heat, add half the cheese and toss to coat with the sauce.  
Transfer the stir-fry to a warmed serving bowl. Top with the remaining cheese and the toasted almonds.  
Serve immediately.  
Nutritional analysis per serving:  
Calories 570 (from fat 30%) • pro. 41g • carbo. 59 • fat 19g  
sat. fat 2g • chol. 64mg • sod. 677mg • fiber 4g  
37  
Shrimp & Ginger Stuffed Sole  
Pleasing to the palate and to the eye, this dish is mostly do-ahead,  
making it perfect for entertaining.  
Preparation: 30 minutes, plus 20 minutes baking and 10 minutes for the sauce.  
1-1/4 pounds (560g) shrimp (16-20 count),  
peeled and deveined  
2
tablespoons (30ml) unsalted butter  
1-1/2 tablespoons (20ml) low-sodium tamari  
or soy sauce  
2
bunches tender, fresh chives  
1/3  
6
cup (80ml) Italian parsley leaves  
3/4  
teaspoon (4ml) freshly ground black  
pepper  
green onions, trimmed to 5 inches  
(12cm) , then cut in 1-inch (2.5cm)  
lengths  
1-1/2 pounds (680g) sole (six 4-ounce  
[110g] fillets), skinless  
1
6
2-inch (5cm) piece of fresh ginger,  
peeled, cut in 1/2-inch (1.25cm) pieces  
3/4  
3/4  
cup (185ml) dry vermouth or white wine  
cup (185ml) heavy cream  
ounces (170g) French bread,  
cut into 1-inch (2.5cm) cubes  
Cut along the vein line to within 1/2-inch (1.25cm) of the tail to butterfly 6 of the shrimp; reserve and  
refrigerate. Lay the remaining shrimp in a single layer on a sheet of plastic wrap on a baking sheet and  
freeze for 20 minutes.  
Reserve 20 of the longest, most flexible chives. Cut 16 of the remaining chives into 1-inch (2.5cm)  
lengths; refrigerate any remaining chives for another use. Insert the metal blade. Pulse to chop the 16  
chives. Remove and reserve. Pulse to chop the parsley, 10 times; leave in work bowl. With the  
machine running, drop the ginger down the small feed tube and process 10 seconds to chop. Add the  
green onions; pulse to chop, 10 times. Remove and reserve the parsley, ginger and green onion mix-  
ture. Process the bread until it becomes medium coarse crumbs, 1 minute. Remove and reserve. Pulse  
to chop the partially frozen shrimp, 20 to 30 times. There should be no pieces of shrimp larger than 1/2  
an inch (1.25cm). Remove and refrigerate.  
In a 3-1/2 quart (3.5L) sauté pan, melt the butter over medium heat. Add the parsley, ginger and green  
onion mixture; cook until tender, about 2 to 3 minutes. Stir in the breadcrumbs, tamari and pepper; toss  
to combine and cook for 2 minutes longer. Transfer to a bowl and let cool completely. Stir in the  
reserved chopped shrimp and just enough water to help the mixture hold together. Lightly butter a 13 x  
9 x 2-inch (33 x 22 x 5cm) baking dish. Cut a sheet of waxed paper or parchment 15 inches (37.5cm)  
long; lightly butter the paper.  
Lay the sole fillets on the work surface, skin side up. Divide the stuffing mixture into 8 equal portions.  
Loosely pack each portion and place one portion in the center of each fillet. Fold the two long ends of  
the fillet up over the filling and overlap; turn over. Tie the cut ends of 2 chives together, using a double  
knot. Slip the knotted portion under the stuffed and rolled sole; bring the 2 ends together over the top  
and tie. Place in prepared baking dish. Repeat with the remaining sole and stuffing. The dish may be  
done ahead to this point, 8 hours ahead, covered with plastic wrap and refrigerated. If refrigerated, let  
sit at room temperature for 15 minutes before continuing. Preheat the oven to 400° F (205°C).  
Add the wine to the baking dish; cover with the buttered paper, butter side down, and bake for 20 min-  
utes. After 16 minutes, lay one of the reserved butterflied shrimp, cut side down, on each sole bundle.  
Recover and continue to bake. Transfer the sole to a warmed serving platter and cover loosely. Strain  
the cooking liquid into a 2 quart (2L) Windsor pan, and reduce by half over high heat. Add the heavy  
cream, and reduce by half again. To serve, nap the sauce over and around the sole, then sprinkle with  
the reserved chopped chives.  
Nutritional analysis per serving:  
Calories 444 (from fat 39%) • pro. 44g • carbo. 20g • fat 18g  
sat. fat 8g • chol. 232mg • sod. 598mg • fiber 1g  
38  
Pizzas  
Pesto, Cheese & Fresh Tomato Pizza  
Homemade pesto and fresh, ripe tomatoes from the garden  
make this a great summertime pizza.  
Makes two 12 -14 inch (30 - 35cm) pizzas or four 8 - 9 inch (20 - 22cm) pizzas, to serve 6.  
Preparation: 1 hour for the pizza dough (Cuisinart recipe, p. 33);  
20 minutes plus 12 minutes baking and resting time.  
pizza dough (p. 33)  
2
4
2
ounces (55g) Italian Fontina cheese  
tablespoons (60ml) pesto  
12 ounces (340g) firm but ripe plum tomatoes  
1/2 ounce (15g) Reggiano Parmesan, cut in  
1/2-inch (1.25cm) cubes  
teaspoons (10ml) extra virgin olive oil  
Cornmeal for dusting the peel or pan  
3
ounces (85g) fresh mozzarella, well  
chilled  
Prepare the pizza dough and let rise. Position the top rack of the oven about 8 inches (20cm)  
from the top. If using a baking stone, place it on the rack. Preheat the oven to 500° F (260°C).  
Bring 6 cups (1.5L) 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, 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 min-  
utes. Roll the dough out to size. Place on a baker’s peel that has been sprinkled with corn-  
meal. Brush the edges with the olive oil. Using an offset spatula, spread the pizza to 3/4 inch  
(2cm) of the edges with the pesto sauce, using 3 tablespoons (45ml) on each 14-inch (35cm)  
pizza or 1-1/2 tablespoons (20ml) on each 9-inch (22cm) 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 analysis per serving:  
Calories 367 (from fat 35%) • pro 14g • carbo. 45g • fat 15g  
sat. fat 6g • chol. 25mg • sod. 723mg • fiber 3g  
39  
Pizza Margherita  
Some of the best things in life are the simplest.  
Makes two 12 -14 inch (30 - 35cm) pizzas or four 8 -9 inch (20 - 22cm) pizzas, to serve 6  
Preparation: 1 hour for the pizza dough (Cuisinart recipe, p. 33);  
20 minutes plus 12 minutes baking and resting time.  
1
6
recipe pizza dough (p. 33)  
2/3 cup (170ml) simple tomato sauce (p.41),  
reduced version for pizza  
ounces (170g) fresh mozzarella, well  
chilled  
1
tablespoon (15ml) extra virgin olive oil  
18 fresh basil leaves, washed and dried  
Prepare the pizza dough and let rise. Position the top rack of the oven about 8 inches (20cm)  
from the top. If using a baking stone, place it on the rack. Preheat the oven to 500° F (260°C).  
Insert the shredding disc. Use medium pressure to shred the mozzarella. Remove and  
reserve. Stack 12 basil leaves; roll, then use a knife to thinly slice. Repeat with the remaining  
leaves. This is called a chiffonade. Reserve.  
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, or  
on a perforated pizza pan, a pizza screen or baking sheet without sides that has been sprinkled  
with cornmeal. Brush edges with the olive oil. Using an offset spatula, spread 1/2 cup (125ml)  
of the reduced Simple Tomato Sauce evenly over each 14-inch (35cm) pizza, or spread 1/4  
cup (75ml) of the sauce on each 9-inch (22cm) pizza. Sprinkle each pizza with one quarter  
(0.7L) of the basil chiffonade, then sprinkle evenly with one half of the shredded mozzarella.  
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 into 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, sprinkle with the remaining fresh  
basil chiffonade, and let rest on a rack for 2 to 3 minutes before slicing.  
Nutritional analysis per serving:  
Calories 313 (from fat 28%) • pro 12g • carbo 44g • fat 9g  
sat. fat 4g • chol. 22mg • sod. 727mg • fiber 2g  
40  
Sauces & Dressings  
Simple Tomato Sauce  
A simple marinara sauce for pasta, or when reduced,  
a tasty topping for homemade pizzas.  
Makes 3 cups (750ml) tomato sauce for pasta / 1-3/4 cups (440ml) tomato sauce for pizza  
Preparation: 5-10 minutes plus 1 hour cooking and cooling time  
(add an additional 40-50 minutes to make the reduced pizza sauce).  
1
4
small onion (4 ounces [110g]), cut in  
1-inch (2.5cm) pieces  
3
tablespoons (45ml) dry white  
wine or vermouth  
cloves garlic, peeled  
1/2  
1/4  
teaspoon (2ml) kosher salt  
3/4 teaspoon (4ml) dried oregano  
teaspoon (1ml) freshly ground  
black pepper  
1
1
teaspoon (5ml) extra virgin olive oil  
1/4 -3/4  
teaspoon (1 - 4ml) crushed red  
pepper flakes (optional, to taste,  
for a spicier sauce)  
can (28 ounce [828g]) plum tomatoes,  
with juices  
2
sprigs fresh basil (10-12 large leaves)  
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 2-3/4-quart (2.7L) 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 a boil, then reduce the heat to low, cover loosely and simmer for 45 to 50 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 - 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 analysis per half cup (125ml) tomato sauce:  
Calories 47 (20% from fat) • carbo. 6g • pro. 2g • fat 1g  
sat. fat 0g • chol. 0mg • sod. 519mg • fiber 1g  
Nutritional analysis per quarter cup (75ml) reduced for pizza sauce:  
Calories 40 (20% from fat) • carbo. 6g • pro. 2g • fat 1g  
sat. fat 0g • chol. 0mg • sod. 445mg • fiber 2g  
41  
Creamy Chevre & Peppercorn Dressing  
Creamy and tangy, perfect for crisp romaine.  
Makes 1-3/4 cups (435ml) (28 tablespoons [420ml])  
Preparation: 10 minutes, plus 30 minutes resting time.  
1-1/2 ounces (425g) shallots, peeled  
and trimmed  
1-1/2 tablespoons (25ml) white wine vinegar  
1-1/2 tablespoons (25ml) water  
1
tablespoon (15ml) drained green  
peppercorns, rinsed & drained  
again  
1/3 cup (85ml) lowfat sour cream  
6
ounces (170g) chevre  
1-1/2 tablespoons (25ml) freshly  
squeezed lemon juice  
1/3 cup (85ml) 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 chevre, 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 flavours to blend. The dressing will keep for a week in the refrigerator.  
Nutritional analysis per tablespoon (15ml):  
Calories 47 (81% from fat) • carbo. 1g • pro. 1g • fat 4g  
sat. fat 1g • chol. 3mg • sod. 22mg • fiber 0g  
42  
Herbed Balsamic Vinaigrette  
Drizzle over sliced summer tomatoes for a quick and easy salad.  
Preparation: 10 minutes, plus 30 minutes resting time.  
1
large clove garlic  
1/2 teaspoon (2ml) freshly ground black  
pepper  
1/4 cup (75ml) fresh Italian parsley leaves,  
washed and dried  
2
6
teaspoons (10ml) Dijon-style mustard  
tablespoons (90ml) balsamic vinegar  
1
1
tablespoon (15ml) dried basil  
teaspoon (5ml) dried oregano  
2/3 cup (165ml) extra virgin olive oil  
1/2 teaspoon (2ml) kosher or sea salt  
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, mus-  
tard and vinegar; process 10 seconds to blend. With the machine running, add the olive oil  
one third cup (55ml) 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  
flavours to blend. Refrigerate unused portions – bring to room temperature (30 minutes)  
before using and reprocess to emulsify using the metal blade if necessary.  
Variation: For an Herbed Vinaigrette, use red or white wine vinegar.  
Nutritional analysis per tablespoon (15ml):  
Calories 81 (95% from fat) • carbo 1g • pro 1g • fat 8g  
sat. fat 1g • chol 0mg • sod 67mg • fiber 0g  
43  
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 cook-  
book author and food sleuth Shirley Corriher for heating the eggs  
to sanitize them. The results are definitely worth the effort.  
Proper refrigeration and storage are necessary.  
Makes 1-3/4 cups (440ml)  
Preparation: 15 - 20 minutes.  
1
1
1
large egg  
2-1/2 teaspoons (12ml) dry mustard  
large egg yolk  
1
1
2
teaspoon (5ml) kosher salt  
pinch of cayenne  
tablespoon (15ml) freshly  
squeezed lemon juice  
tablespoons (30ml) extra virgin  
olive oil  
1
tablespoon (15ml) wine vinegar  
1-1/2 tablespoons (25ml) water  
1/2 teaspoon (2ml) sugar  
1-1/3 cups (330ml) vegetable oil  
(canola, soya, etc.)  
1/2  
teaspoon (2ml) flour  
Insert the metal blade. Process the egg, egg yolk, lemon juice, wine vinegar, water,  
sugar and flour until smooth, about 20 seconds. Transfer the egg mixture to a small  
(7 or 8-inch [17 or 20cm]) 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, kosher  
salt, and cayenne until blended,1 minute. Scrape the work bowl. With the machine  
running, add the olive oil through the hole in the small feed tube very slowly. Scrape  
the work bowl. With the machine running, add the vegetable oil through the hole in  
the small pusher, one quarter cup (75ml) at a time, and allow the oil to drip through  
the hole 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 analysis per tablespoon (15ml):  
Calories 108 (98% from fat) • carbo. 0g • pro. 0g • fat 12g  
sat. fat 1g • chol. 15mg • sod. 70mg • fiber 0g  
44  
Tzatziki Sauce  
Low in fat, yet full of flavour, this sauce is great as  
a sandwich spread, or as a dipping sauce for crudités.  
Makes 3 cups (750ml)/ 48 tablespoons (720ml)  
Preparation: 10 minutes (plus 12 hours or overnight to drain yogurt),  
30 minutes resting time.  
3
2
cups (750ml) nonfat plain yogurt,  
drained overnight to yield 1-1/2 cups  
(375ml)*  
1-1/4 teaspoons (6ml) kosher salt  
1/3  
1/3  
cup (85ml) fresh flat parsley leaves  
cup (85ml) fresh mint leaves  
cucumbers, 7 inches (18cm) in  
1-1/2 tablespoons (25ml) fresh oregano  
leaves (or 3/4 tablespoon [12ml] dried)  
length, peeled, halved, seeded and  
cut into 1-inch (2.5cm) pieces, set  
over a strainer to drain for 30 minutes  
2
teaspoons (10ml) fresh marjoram  
leaves (or 1 teaspoon [5ml] dried)  
4
cloves garlic  
Insert the metal blade. With the machine running, drop the garlic down the small feed tube;  
process 5 seconds to chop. Add the kosher salt, parsley, mint, oregano, and marjoram; pulse  
to chop, 15 to 20 times. Add the drained cucumber pieces; pulse to chop, 15 to 20 times. Add  
the drained yogurt; pulse to combine. Do not overprocess, or the sauce will become runny.  
Allow the sauce to sit for 30 minutes for the flavours to blend. Refrigerate until ready to use.  
Keeps 3 to 4 days in the refrigerator; do not freeze.  
* To drain yogurt: Line a sieve with a double layer of cheese cloth or a paper coffee filter and  
set over a bowl. Spoon yogurt into lined sieve, cover with plastic wrap and refrigerate  
overnight (8 hours minimum). You may need to drain water from the bowl occasionally.  
Refrigerate thickened yogurt in an airtight container for up to one week.  
Nutritional analysis per serving:  
Calories 9 (3% from fat) carbo • 1g • pro 1g • fat 0g  
sat. fat 0g • chol 0mg • sod 60mg • fiber 0g  
45  
Sides  
Asian Slaw with Peanut Dressing  
Add cooked pasta and turn this salad into a meal.  
Makes 1 cup (250ml) dressing.  
Makes eight 1-cup (250ml) servings.  
Preparation: 10 minutes plus 30 minutes resting time for the dressing;  
10 - 15 minutes for the vegetables.  
1/2  
2
cup (125ml) toasted unsalted peanuts  
cloves garlic  
4
1
ounces (115g) red radishes, washed,  
ends cut flat  
broccoli spear, washed, florets  
6
slices of fresh ginger, peeled,  
each about the size of a quarter  
trimmed and reserved, stem peeled  
4
tablespoons (60ml) natural style peanut  
butter  
3
1
green onions, trimmed, cut to 4-inch  
(10cm) lengths, including tasty green tops  
red bell pepper, stemmed, seeded  
1/3  
cup (75ml) + 1 tablespoon (15ml) rice  
vinegar  
and cut into 1-1/2 x 3-inch (3 x 7cm)  
pieces  
3
2
teaspoons (15ml) sugar  
1
yellow bell pepper, stemmed, seeded  
tablespoons (30ml) + 1 teaspoon (5ml)  
hoisin sauce  
and cut into 1-1/2 x 3-inch (3 x 7cm)  
pieces  
2
2
teaspoons (10ml) sesame oil  
teaspoons (10ml) low-sodium tamari or  
soy sauce  
8
6
ounces (225g) Napa cabbage, washed  
and cut into 3-inch (7cm) lengths  
ounces (170g) bok choy, washed and  
cut into 3-inch (7cm) lengths (include  
leaves if pretty & tender)  
2-1/2 tablespoons (40ml) vegetable oil  
4
ounces (115g) carrots, peeled and  
trimmed to fit the feed tube horizontally  
4
ounces (110g) snow peas, trimmed  
and strings removed  
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 small feed tube to chop, about 5 seconds.  
Scrape the work bowl; process 5 seconds longer. Add the peanut butter, sugar, rice vinegar, 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 peeled broccoli stem in the small feed tube and shred. Transfer the shredded vegeta-  
bles to a large bowl.  
Insert the slicing disc. Arrange the green onions in the small feed tube and slice. Arrange the pep-  
pers 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 veg-  
etables to the bowl with the other vegetables. Add the snow peas and toss the vegetables to com-  
bine. 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 [225g] dry, cooked according to package directions).  
Nutritional analysis per serving:  
Calories 212 (60% from fat) • carbo 15g • pro 7g • fat 15g  
sat. fat 2g • chol 1mg • sod 171g • fiber 4g  
46  
Roasted Garlic and Parmesan Twice  
Baked Potatoes  
Do these potatoes ahead to serve with grilled fillets or London Broil.  
Makes 6 servings  
Preparation: 15 - 20 minutes, plus 1 hour to prebake the potatoes,  
and 25 minutes to twice bake.  
8
6
garlic cloves, peeled  
Olive oil  
3
scallions, trimmed, cut into 1-inch  
(2.5cm) pieces  
3/4 cup (185ml) evaporated skim milk  
large baking potatoes (about 8 ounces  
[225g] each), washed, dried, pierced  
with a knife  
3
tablespoons (45ml) unsalted butter,  
cut into 1-inch (2.5cm) pieces  
1/4 teaspoon (1ml) ground white pepper  
1/4 teaspoon (1ml) salt  
3
ounces (85g) Parmesan cheese,  
cut into 1-inch (2.5cm) pieces  
Preheat oven to 400° F (205°C). 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 - 40 minutes and bake potatoes until fork ten-  
der, about 1 hour. When potatoes are cool enough to handle, cut off part of top and scoop out  
flesh, leaving a 1/4” (0.6cm) 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; remove and reserve. Place scallions in work bowl and  
process until finely chopped, about 5 - 10 seconds. Scrape work bowl. Add milk, butter,  
reserved cheese, reserved garlic, pepper and salt. Process until combined, about 12 seconds.  
Add potato flesh; pulse in very short quick pulses until just combined, about 10 - 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 (175°C). Place potatoes in a 10-inch (25cm) round baking pan and  
bake, uncovered, until tops are golden brown and potatoes are hot, about 20 - 25 minutes.  
Nutritional analysis per serving:  
Calories 322 (28% from fat) • carbo. 46g • pro. 12g • fat 10g  
sat. fat 6g • chol. 23mg • sod. 425mg • fiber 4g  
47  
Savoury Sweet Potatoes with Onions & Currants  
A lowfat alternative to traditional, rich sweet potato casseroles.  
Makes 8 servings  
Preparation:15 - 20 minutes, plus 85 minutes baking and resting.  
Vegetable oil cooking spray  
Zest of 1/2 orange, removed with a veg-  
etable peeler, bitter white pith shaved off  
2
1
ounces (55g) fresh white or wheat bread  
1/3  
cup (75ml) freshly squeezed orange  
juice  
tablespoon (15ml) unsalted butter,  
at room temperature  
1/3  
cup (75ml) maple syrup  
(do not use pancake syrup!)  
3
1
pounds (1.4kg) sweet potatoes, peeled,  
ends cut flat  
1-1/2 teaspoons (78ml) Herbes de Provence  
pound (450g) yellow onions,  
peeled and cut in half lengthwise  
1/2  
1/2  
teaspoon (2ml) kosher salt  
1/2 cup (125ml) currants  
teaspoon (2ml) freshly ground pepper  
2-1/2 tablespoons (35ml) unsalted butter,  
at room temperature  
Preheat the oven to 350˚F (175˚C). Spray a 3-quart (3L) baking dish with vegetable oil cooking  
spray. Set aside.  
Insert the metal blade. Process the bread until it becomes coarse crumbs, 15 - 20 seconds.  
With the machine running, drop the butter down the small feed tube and process 10 seconds  
to blend with the crumbs. Remove and reserve.  
Insert the slicing disc. Arrange the sweet potatoes in the feed tube cut side down and slice.  
Remove and reserve. Slice onions; remove and reserve. Wipe the work bowl dry with a paper  
towel. Insert the metal blade. Use the pulse to chop the orange zest, about 15 to 20 times.  
Scrape the work bowl. Add the orange juice, maple syrup, Herbes de Provence, salt, pepper,  
and unsalted butter. Process to combine, 5 seconds.  
Arrange one third of the sliced sweet potatoes in a layer in the prepared pan. Top with half  
the onions and half the currants. Make another layer of the sweet potatoes, then top with  
onions and currants, and end with a layer of the remaining sweet potatoes. Drizzle the orange  
juice mixture evenly over the entire casserole. Cover loosely with a sheet of foil that has been  
sprayed with vegetable oil cooking spray. Bake in the preheated oven for 65 to 75 minutes,  
until the potatoes are tender. Remove the foil, top with the reserved breadcrumb mixture and  
bake 10 minutes longer. Let rest 10 minutes before serving.  
Nutritional analysis per serving:  
Calories 356 (15% from fat) • carbo 74g • pro 4g • fat 6g  
sat. fat 1g •chol 13mg • sod 170mg • fiber 10g  
48  
Desserts  
Hazelnut Butter Cookies  
Melt in your mouth delicious – keep this cookie dough  
on hand in the freezer to bake when unexpected guests drop in.  
Makes about 80 cookies.  
Preparation: 15 - 20 minutes, plus 40 minutes chilling time  
and 25 minutes baking and cooling time.  
1-3/4  
1-1/4  
3/8  
cups (440ml) + 2 tablespoons  
(30ml) all-purpose flour  
3/4  
1
pound (340g) unsalted butter,  
at room temperature  
cups (315ml) (6 ounces [175g])  
lightly toasted hazelnuts  
cup (250ml) + 2 tablespoons  
(30ml) powdered sugar  
teaspoon (1ml) salt  
1-1/2  
tablespoons (25ml) vanilla  
Insert the metal blade. Process the flour, hazelnuts, and salt, using the pulse, 15 to 20 times.  
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 and shape into 2 equal balls. Refrigerate for about 30 minutes, until stiff  
enough to shape into logs. Shape into logs 10 inches (25cm) long and 1-1/4 inches (4cm) in  
diameter. Wrap well in plastic wrap, and refrigerate until firm, or double wrap and freeze.  
When ready to bake, preheat the oven to 350˚F (175˚C). Slice 1/4 inch (0.6cm) thick and place  
2 inches (5cm) apart on ungreased baking sheets. (For ease in slicing, let frozen logs sit at  
room temperature for 10 minutes.) Bake in the preheated oven for 8 to 12 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 analysis per cookie:  
Calories 33 (44% from fat) • carbo. 4g • pro 1g  
sat 2g • sat. fat 1g • chol. 1g • sod 4mg • fiber 1g  
49  
Double Chocolate Chunk Cookies  
Chocolate heaven!  
Makes 36 cookies.  
Preparation: 15 - 20 minutes, plus 20 - 25 minutes baking and cooling.  
5
5
ounces (140g) milk chocolate, chilled,  
broken into 1-inch (2.5cm) pieces  
1/4 teaspoon (1ml) salt  
large egg  
1
ounces (140g) white chocolate,  
chilled, broken into 1-inch (2.5cm)  
pieces  
1/2 cup (125ml) firmly packed light brown  
sugar  
1/2 cup (125ml) sugar  
1-1/3 cups (333ml) less 1 tablespoon  
(15ml) all-purpose unbleached flour  
2
6
tablespoons (30ml) 2% milk  
tablespoons (90ml) unsalted butter,  
softened  
1/2  
cup (125ml) pecan halves, shells  
removed  
1
tablespoon (15ml) vanilla extract  
1/2 teaspoon (2ml) baking soda  
Preheat oven to 375° F (190°C).  
Insert metal blade and add chocolates. Use quick pulses to coarsely chop, about 10 - 12  
times. Remove and reserve. Add flour, pecans, soda and salt; process to combine, about 5  
seconds. Remove and reserve.  
Process eggs, sugars and milk for 1 minute. Scrape work bowl. Add butter and vanilla;  
process for 1 minute. Scrape work bowl. Add reserved chocolate and dry ingredients. Pulse  
until combined, about 5 times.  
Drop by rounded tablespoons (15ml), about 1 inch (2.5cm) apart, onto ungreased baking  
sheets. Bake until golden brown, about 10 - 12 minutes. Allow to cool on baking sheet for 10  
minutes, then transfer to a wire rack to finish cooling.  
Nutritional analysis per cookie:  
Calories 101 (53% from fat) • carbo 10g • pro 1g • fat 6g  
sat. fat 1g • chol 12mg • sod 38mg • fiber 0g  
50  
Basic Cheesecake  
Creamy, smooth and simple to prepare.  
“Chocoholics” will love the Double Chocolate variation.  
Makes 12 servings.  
Preparation: 10 - 15 minutes, plus 1-1/2 hours baking and cooling time.  
4
lowfat honey graham cracker sheets,  
broken into 1-inch (2.5cm) pieces  
1
cup (250ml) sugar  
1-1/2 tablespoons (20ml) vanilla  
large eggs, at room temperature  
1-1/2 tablespoons (20ml) sugar  
4
1-1/2 tablespoons (20ml) unsalted butter  
2
pounds (900g) lowfat cream cheese,  
at room temperature  
Preheat the oven to 325°F (160°C).  
Wrap the bottom and sides of an 8 x 3-inch (20 x 8cm) springform or cheesecake pan in a sheet of  
oversized heavy-duty aluminum 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 small 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 dough blade. Process the cream cheese until  
smooth on Dough Speed, about 45 seconds. Scrape the work bowl. Add the sugar and vanilla;  
process until smooth, about 30 seconds. Scrape the work bowl. With the machine running, add the  
eggs, one at a time, processing for 10 seconds after each addition. Scrape the bottom and sides of  
the work bowl after adding the second egg, and then after adding the last egg. 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 70 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.  
Double Chocolate Variation:  
Before making the cheesecake, chop 7 ounces (200g) of good quality bittersweet or semisweet  
chocolate (that has been broken up) and, using the metal blade and the pulse, pulse 20 to 30  
times until roughly chopped and the chunks are not bigger than 1/2 inch (1.25cm). Melt 4 ounces  
(115g) of the chopped chocolate in a double boiler set over barely simmering water; reserve the  
rest. Prepare the cheesecake batter, and pour 2-2/3 cups (650ml) into a bowl. Cover and refrigerate.  
Add the melted chocolate to the batter in the work bowl 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 bak-  
ing time to 85 minutes.  
Nutritional analysis per serving:  
Basic:  
Calories 278 (50% from fat) • carbo 36g • pro 10g • fat 21g  
sat. fat 9g • chol 66mg • sod 467 • fiber 1g  
Chocolate variation:  
Calories 360 (50% from fat) • carbo 36g • pro 10g • fat 21g  
sat. fat 8g • chol 66mg • sod 467 • fiber 1g  
51  
Carrot Cake  
Wonderful as a 2-layer cake, but try it as a single layer cake,  
freezing the second layer for another time.  
Makes 12 servings  
Preparation: 20 - 25 minutes, plus 2 hours baking and cooling and  
45 to 50 minutes for preparing the frosting, assembling and chilling the cake.  
Vegetable oil cooking spray  
2-1/2 tablespoons (40ml) vanilla  
1-1/4 pounds (560g) carrots, peeled  
2-1/2 cups (625ml) all-purpose flour  
1-1/4 teaspoons (6ml) baking powder  
1-1/4 cups (315ml) pecans or walnuts,  
lightly toasted  
3/4  
cup (75ml) golden raisins  
1-1/4 cups (315ml) well-drained pineapple  
chunks (juice packed)  
3/8  
1/4  
teaspoon (1ml) baking soda  
teaspoon (1ml) salt  
1/3  
cup (85ml) coconut  
1-1/4 teaspoons (6ml) cinnamon  
1-1/4 pounds (560g) lowfat cream cheese  
1
teaspoon (5ml) ginger  
6
ounces (170g) white chocolate,  
such as Lindt or Callebaut, not imitation  
white coating  
1/2  
teaspoon (2ml) freshly grated nutmeg  
1-1/4 cups (315ml) brown sugar  
16  
toasted pecan or walnut halves  
1/3  
3
cup (85ml) vegetable oil  
large eggs  
Preheat the oven to 350° F (175°C). Spray two 9 x 2 - inch (22 x 5cm) round cake pans (8 cups  
[2L] each) with vegetable oil cooking spray; line the bottoms with rounds of waxed paper or parch-  
ment paper and spray again. Set aside.  
Insert the slicing disc; slice half the carrots. Steam until tender, about 6 to 8 minutes. Set aside to  
cool. Insert the shredding disc. Shred the remaining carrots; remove and reserve.  
Insert the metal blade. Pulse the flour, baking powder, baking soda, salt, cinnamon, ginger and  
nutmeg to quick sift. Remove and reserve. Process the steamed carrots until puréed,  
10 to 15 seconds. Add the brown sugar and oil; process until smooth, 10 seconds. Add the eggs  
one at a time, processing 10 seconds after each addition. Add the vanilla. Add the flour mixture;  
pulse to incorporate, about 10 times. Add the pecans; pulse to incorporate, 5 times. Add the raisins,  
pineapple, and coconut; pulse to incorporate, 10 times.  
Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 55 to 60  
minutes, until a cake tester comes out clean when inserted in the center. Cool in the pans for 10  
minutes, then invert onto a wire cooling rack and remove the waxed or parchment paper. Cool  
completely before frosting. This cake is actually better when made a day ahead. The layers may  
also be well wrapped and frozen. Frost with the White Chocolate Cream Cheese Frosting and  
garnish with toasted nuts.  
White Chocolate Cream Cheese Frosting:  
Insert the metal blade. Process the cream cheese until smooth. In a double boiler over hot water,  
carefully melt the white chocolate – do not stir, or the chocolate will seize. With the machine run-  
ning, pour the melted chocolate down the feed tube and process until smooth. This will make  
enough frosting to frost the layers and sides of the carrot cake. For ease, use an offset spatula to  
frost the cake. Refrigerate before serving.  
Nutritional analysis per serving:  
Calories 610 (48% from fat) • carbo 71g • pro 12g • fat 34g  
sat. fat 7g • chol 70mg • sod 448mg • fiber 3g  
52  
Basic Flaky Pastry Dough  
This recipe makes ample crust for a 9 to 11 inch (22 to 28cm) 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.  
Preparation: 10 minutes, plus 30 minutes resting time.  
For a one-crust pie:  
8
2
tablespoons (120ml) unsalted butter,  
cut in 1/2-inch (1.25cm) pieces, well  
chilled  
1-1/2  
1/4  
cups (375ml) all-purpose flour  
teaspoon (1ml) salt  
tablespoons (30ml) shortening  
(Crisco), cut in 1/2-inch (1.25cm)  
pieces, well chilled  
1/8  
teaspoon (0.5ml) baking powder  
2 to 4 tablespoons (30-60ml) ice water  
For a two-crust pie:  
16  
2
tablespoons (240ml) unsalted butter,  
cut in 1/2-inch (1.25cm) pieces, well  
chilled  
3
cups (750ml) all-purpose flour  
1/2  
1/4  
teaspoon (2ml) salt  
tablespoons (30ml) shortening  
(Crisco), cut in 1/2-inch (1.25cm)  
pieces, well chilled  
teaspoon (1ml) baking powder  
5 to 8 tablespoons (75 to 120ml) 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 corn meal  
and no pieces of butter larger than a “pea” remain visible, 15 to 20 pulses. Sprinkle half the maxi-  
mum 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 (5ml) (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. (Do not allow the dough to form a ball in the processor!) 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 disc  
about 6 inches (15cm) in diameter (two discs 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 prebake the pastry (bake blind) for a single-crust filled pie or tart, roll out pastry 1/8 inch (3mm)  
thick to fit pan, crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes. Preheat  
the oven to 400˚F (205˚C). Line pie pan with a sheet of aluminum foil or parchment paper and fill  
with pie weights, dry rice or beans. Bake for 15 minutes.  
Nutritional analysis based on 12 servings per pie: 1 crust pie  
Calories 138 (65% from fat) • pro. 1g • carbo. 11g • fat 10g  
sat fat 1g • chol 20mg • sod. 48mg • fiber 0g  
Nutritional analysis based on 12 servings per pie: 2 crust pie  
Calories 277 (65% from fat) • pro 3g • carbo 22g • fat 20g  
sat. fat 1g • chol. 40mg • sod. 104mg • fiber 0g  
53  
Deep-Dish Pear and Apple Pie  
Pears and apples combine to make a delightful taste combination.  
If you want, you may use all pears or all apples.  
Makes a 10-inch (25cm) deep-dish pie - 12 servings  
Preparation: 15 - 20 minutes, plus 40 minutes for preparing the pastry  
and 2-1/4 hours baking and cooling.  
Pastry for a 2 crust pie  
4
tablespoons (60ml) unbleached all-  
purpose flour  
3
ripe but firm pears, about 8 ounces  
(225g) each, peeled, cored and  
quartered  
3/4  
1
cup (185ml) dried cranberries  
tablespoon (15ml) freshly squeezed  
lemon juice  
3
Granny Smith Apples, about 8 ounces  
(225g) each, peeled, cored and  
quartered juice of 1 lemon  
1/4  
cup (65ml) real maple syrup (not pan  
cake syrup)  
1-1/2 teaspoons (7ml) vanilla  
Preheat the oven to 400˚F (205˚C).  
On a lightly floured surface, roll out half the pastry to fit a 10-inch (25cm) deep-dish pie plate, leaving  
a 1/2-inch (1.25cm) overhang. Lift carefully, using a dough scraper to help lift the pastry. Loosely  
fold the dough in half, then into quarters to form a wedge shape. Position the point of the wedge in  
the center of the pie plate and carefully unfold the dough into the pan. Make sure there are no air  
pockets between the dough and the pan. (If any tears in the crust occur, mend them by brushing  
lightly with water and pinching together, or patching with a scrap of rolled dough.) Trim evenly, leaving  
a 1/2-inch (1.25cm) overhang. Refrigerate until ready to use.  
Insert the slicing disc. Arrange the pear quarters in the large feed tube and slice. Repeat until all the  
pears are sliced. Transfer to a bowl and toss gently with the juice of 1/2 lemon. Reserve. Arrange the  
apple quarters in the feed tube. Use medium pressure to slice. Transfer to a bowl and toss with the  
juice of 1/2 lemon. Insert the metal blade. Process the remaining lemon juice, maple syrup and  
vanilla to combine.  
Layer half of the apples in the prepared piecrust. Sprinkle with 1 tablespoon (15ml) of the flour and  
3 tablespoons (45ml) of the dried cranberries. Top this with a layer of the pears sprinkled with 1  
tablespoon (15ml) of the flour and 3 tablespoons (45ml) of the dried cranberries. Repeat both lay-  
ers. Drizzle the maple syrup mixture evenly over the top of the fruit.  
Roll out the remaining dough about 1/8 inch (0.3cm) thick and about 2 inches (5cm) larger than the  
diameter of the top of 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 arrange decoratively on the top crust.  
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 for at least an hour before serving.  
Nutritional analysis per serving:  
Calories 399 (45% from fat) • pro. 4g • carbo. 53g • fat 21g  
sat. fat 1g • chol. 40mg • sod. 106mg • fiber 3g  
54  
COFFEE  
MAKERS  
FO OD  
PROC ESSO RS  
TO AST ERS  
HAN D  
MIXERS  
BL ENDERS  
CO OKWARE  
ICE CREAM  
MAKERS  
Cuisinart offers an extensive assortment of top quality products to make life in the  
kitchen easier than ever. Try some of our other countertop appliances and  
cookware, and Savor the Good LifeT M  
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