Cuisinart Pro Custom 11 0002DLC8S User Manual

INSTRUCTION AND  
RECIPE BOOKLET  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
C O N T E N T S  
1
IMPORTANT SAFEGUARDS  
THE PARTS  
PROBLEMS & SOLUTIONS  
FOR MAKING DOUGH  
14  
2
4
5
PREPARING FOOD FOR SLICING  
AND SHREDDING  
ROUND FRUITS AND VEGETABLES  
PRACTICING WITH FOOD  
REMOVING PROCESSED FOOD  
16  
16  
16  
WHOLE PEPPERS  
LARGE FRUITS LIKE PINEAPPLE,  
CANTALOUPE  
CABBAGE AND ICEBERG LETTUCE  
FOOD DOESN'T FIT FEED TUBE  
CHOPPING, PURÉEING & MIXING  
WITH METAL BLADE  
TO CHOP RAW FRUITS AND VEGETABLES  
TO PURÉE FRUIT AND COOKED VEGETABLES  
TO CHOP HARD FOOD LIKE GARLIC,  
HARD CHEESE  
TO CHOP PARSLEY, OTHER FRESH HERBS  
TO CHOP PEEL FROM CITRUS FRUIT  
TO CHOP STICKY FRUIT LIKE DATES  
TO CHOP MEAT, POULTRY AND FISH  
TO PURÉE MEAT, POULTRY AND FISH  
TO CHOP NUTS  
TO MAKE PEANUT BUTTER  
TO MAKE FLAVORED BUTTERS,  
SPREADS AND DIPS  
TO MAKE MAYONNAISE  
TO BEAT EGG WHITES  
16  
16  
17  
6
6
6
PRACTICING SLICING AND SHREDDING  
REMOVING SLICED OR SHREDDED FOODS  
18  
19  
7
7
7
7
8
8
9
9
SLICING AND SHREDDING TECHNIQUES  
FRUITS AND VEGETABLES  
SMALL AMOUNTS OF FOOD  
20  
20  
20  
21  
21  
22  
22  
FRENCH-CUT GREEN BEANS  
MATCHSTICKS OR JULIENNE STRIPS  
SLICING COOKED MEAT AND POULTRY  
SLICING UNCOOKED MEAT AND POULTRY  
SLICING FRANKFURTERS, SALAMI  
AND OTHER SAUSAGES  
9
10  
10  
10  
11  
11  
11  
11  
22  
23  
TO WHIP CREAM  
TO MAKE CRUMBS AND CRUMB CRUSTS  
TO MAKE PASTRY  
TO MAKE QUICK BREADS AND CAKES  
TO MAKE CAKE MIX  
SLICING AND SHREDDING CHEESE  
IF YOU HAVE A PROBLEM  
CLEANING AND STORING  
FOR YOUR SAFETY  
SOME TECHNICAL DATA  
RECIPES  
24  
24  
25  
25  
26  
26  
46  
KNEADING YEAST DOUGH  
WITH DOUGH BLADE  
TYPICAL DOUGH  
12  
12  
12  
12  
12  
12  
13  
13  
13  
13  
13  
13  
MACHINE CAPACITY  
USING THE RIGHT BLADE  
MEASURING THE FLOUR  
PROOFING THE YEAST  
PROCESSING DRY INGREDIENTS  
ADDING LIQUIDS  
KNEADING DOUGH  
RISING  
BOWL CAPACITY  
WARRANTY  
SHAPING, FINISHING AND BAKING  
MAKING CONSECUTIVE BATCHES  
T H E P A R T S  
2
4
3
2
6
1
7
10  
5
11  
8
9
8
3
Your Cuisinart® Pro Custom 11™  
Food Processor is a compact and  
versatile appliance that chops,  
minces, shreds, grates, slices,  
blends, purées, emulsifies, mixes  
and kneads - all with great  
efficiency and speed. The large  
feed tube allows you to make  
whole slices of large fruits and  
vegetables like potatoes, tomatoes  
and apples.  
The metal 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. You control the texture.  
It chops nuts, makes nut butters,  
mayonnaise and sauces, and mixes  
tender, flaky pastry. The metal blade  
also mixes cakes, frosting, cookies,  
quick breads, muffins and biscuits.  
The pusher assembly  
has 3 parts.  
The dough blade mixes and kneads  
more efficiently than the metal blade  
when your recipe calls for more  
than 3-1/2 cups (875 mL) of flour.  
A locking device prevents heavy  
dough from driving the blade up  
on the shaft.  
The machine includes:  
l. Motor base with a vertically  
projecting shaft and two large  
control levers.  
2
Work bowl.  
1. The small removable white  
pusher fits into the small feed  
tube. This tube is for narrow food  
like carrots, for adding liquid, and  
for continuous feeding of small  
hard food like garlic.  
The standard slicing disc makes  
beautiful whole slices. It slices  
whole fruits and vegetables,  
cooked meat, semi-frozen raw  
meat and thin loaves of bread.  
3. Cover with a large feed tube.  
4. Pusher assembly that slides  
over the feed tube.  
5. Compact cover with cap for  
chopping/baking.  
The thin slicing disc is perfect  
for slicing cabbage, onions,  
radishes, mushrooms, celery,  
potatoes and cucumbers.  
2. The large pusher is  
permanently attached to the  
sleeve, but moves freely within  
it – except when the slide lock  
on the sleeve is locked in place  
over the large feed tube.  
6. Sharp metal chopping/  
mixing blade.  
The medium shredding disc  
processes most firm and hard  
cheese into long, attractive  
shreds. It also shreds vegetables  
like potatoes, carrots and zucchi-  
ni, and processes nuts and  
7. Plastic dough blade.  
3. The bottom sleeve has two  
descending tabs. One locks the  
sleeve to the work bowl (white  
lock); the other pushes down  
an activating rod at the back  
of the bowl, permitting the  
motor to start.  
8. Two serrated slicing discs: 1  
medium and 1 thin.  
9. Shredding disc.  
chocolate to a grated texture.  
10. Detachable stem that fits  
all discs.  
The detachable stem fits  
all discs, making storage  
easy in limited space.  
11. Plastic spatula.  
P R A C T I C I N G W I T H F O O D  
4
Try chopping some practice foods  
before you process food to eat.  
A zucchini or potato is a good  
choice. First cut into 1-inch  
pieces.  
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I n s e rt the metal blade and put  
the pieces in the work bowl.  
Put on the cover; press the pusher  
assembly down to lock it into  
place. Press and release the  
OFF/PULSE lever two or thre e  
times and see what happens.  
Each time the blade stops, let the  
pieces drop to the bottom of the  
bowl before you pulse again.  
That puts them in the path of the  
blade each time the motor start s .  
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Using the pulse/chopping  
technique, you can get an even  
chop without danger of over-  
processing. Check the texture  
f requently by looking through the  
cover of the work bowl. If you  
want a finer chop, press and  
release the OFF/PULSE lever 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  
pulse to make sure they are not  
overprocessed.  
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Try chopping other food, like meat  
for hamburger or sausage. Then  
make mayonnaise, pastry or  
bread, as described in the recipes  
in this book. To obtain consistent  
results:  
© Be sure all the pieces you  
add to the bowl are about the  
same size.  
© Be sure the amount you  
p rocess is no larger than  
recommended. (See page 26).  
R E M O V I N G P R O C E S S E D F O O D  
5
Before you do anything, wait for  
the blade to stop spinning.  
Once it does, remove the cover  
first. You can remove the cover  
and pusher assembly in one  
operation. Hold the pusher  
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assembly with your fingers away  
from the descending tabs and  
turn it clockwise. Lift it off, and  
the cover will come with it.  
Never try to remove the cover  
and the work bowl together;  
this may damage the work bowl.  
Always remove the bowl from  
the base of the machine before  
removing the blade, as the blade  
creates a seal to prevent food  
from leaking. Turn the bowl clock-  
wise to unlock it from the base,  
and lift it straight up to remove.  
To prevent the blade from falling  
out of the work bowl onto your  
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hand, use one of the three  
methods shown. Be sure your  
hands are dry. Remove the metal  
blade before tilting the bowl (1.),  
using a spatula to scrape off  
any food. 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 (2.). Or hold the  
blade in place with your finger  
or a spatula while pouring out  
processed food (3.).  
2
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C H O P P I N G A N D P U R É E I N G  
W I T H T H E M E T A L B L A D E  
6
To chop raw fruits  
and vegetables  
Cut the food into 1-inch pieces.  
You get a more even chop when  
all pieces are about the same size.  
Put no more than the  
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recommended amount of food  
into the work bowl. (See page  
26). Lock the cover in place.  
Press the OFF/PULSE lever at the  
rate of 1 second on, 1 second off  
until the food is coarsely  
chopped. Then hold down the  
OFF/PULSE lever, letting the  
machine run continuously until  
the food is chopped. Check  
f requently to avoid overprocessing.  
Use the spatula to scrape down  
any pieces that stick to the sides.  
To purée fruit and  
cooked vegetables  
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Cut the food into 1-inch pieces.  
You get a smoother purée faster  
when all pieces are about equal in  
size. Put no more than the  
recommended amount of food  
in the work bowl. (See page 26).  
Lock the cover in place. Pulse to  
chop coarsely, then press the ON  
lever and process continuously  
until the food is puréed. (NOTE:  
Cooked potatoes are an exception  
to this procedure. They develop a  
gluey texture when processed  
with the metal blade. See the  
recipe for mashed potatoes at the  
end of the book.)  
remove them with a slotted  
spoon. They will purée faster  
and smoother without liquid.  
Then add just enough liquid  
to make the purée pourable,  
return it to the soup liquid  
and stir to combine.  
remove the wedged piece.  
Empty the bowl, reinsert the  
blade and lock the cover into  
place, first removing the small  
pusher. Press the ON lever and  
drop the food pieces through  
the small feed tube while the  
machine is running. After adding  
a cupful this way, add the  
© Occasionally, a piece of food  
may become wedged between  
the blade and the work bowl.  
If this happens, remove the cover,  
lift the blade out carefully and  
© When making soup, you will  
want to purée vegetables that  
have cooked in liquid. Don’t add  
the liquid to the work bowl -  
just the cooked vegetables;  
remaining food to the bowl  
and process in the usual way.  
7
To chop hard food like garlic,  
hard cheese  
To chop peel from citrus fruit  
(zest) or to chop sticky fruit like  
dates or raisins  
COMPACT FLAT COVER  
Use the Compact Cover for added  
convenience when your recipe  
calls for chopping, mixing, puréeing  
and kneading. It is particularly  
useful when you are preparing  
baked goods such as cakes,  
cookies, pies and breads.  
Small foods like garlic can be  
dropped in whole. Larger foods  
like hard cheese should be cut  
into 1-inch pieces. Remove the  
small pusher, press the ON lever  
and drop the food through the  
small feed tube while the machine  
is running.  
For citrus, remove only the peel  
(zest) with a vegetable peeler. Do  
not remove the white pith, which  
is bitter tasting. Cut the peel into  
lengths of 2 inches or less and  
p rocess with 1/2 cup of granulated  
sugar from the recipe until finely  
chopped. This may take 2 minutes  
or longer.  
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.  
For sticky fruit like dates, raisins,  
prunes and candied fruit, first  
freeze the fruit for about 10  
minutes. Add to it some of the  
flour called for in the recipe. Use  
no more than 1 cup of flour for  
each cup of fruit.  
IMPORTANT: Never try to process  
cheese that is too hard to cut  
with a knife. You may damage the  
blade or the machine.  
To chop parsley and other  
fresh herbs  
To assemble the Compact Cover  
Begin with the work bowl and the  
metal blade or dough blade in  
place. Place the Compact Cover  
on the work bowl so that the  
Cuisinart logo written on the  
cover is face up and readable.  
Then turn cover COUNTER-  
The herbs, the work bowl and the  
metal blade must all be thorough-  
ly clean and dry. Remove stems  
from herbs. Add leaves to bowl  
and process until they are  
chopped as fine as you want.  
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 10 days,  
stored in an airtight bag in the  
refrigerator. They may be frozen  
for months, stored in an airtight  
container or bag.  
CLOCKWISE to lock into place.  
Make sure the small cap is in  
place before using.  
To disassemble the  
Compact Cover:  
Place one hand near the Cuisinart  
logo and one hand on opposite  
end of cover; turn cover  
CLOCKWISE. Lift cover up  
and off work bowl. Do not use  
the Compact Cover with any of  
the slicing or shredding discs.  
C H O P P I N G A N D P U R É E I N G  
W I T H T H E M E T A L B L A D E  
8
To chop meat, poultry, fish  
and seafood  
The food should be very cold, but  
not frozen. Cut it into 1-inch  
pieces to ensure an even chop.  
Process no more than the  
recommended amount at a time.  
(See page 26). Press the  
OFF/PULSE lever 3 or 4 times at  
a rate of 1 second on, 1 second  
off. If the food is not chopped  
fine enough, let the processor run  
continuously for a few seconds.  
Check the texture often to avoid  
overprocessing. Use a spatula to  
scrape food from the sides of the  
bowl as necessary.  
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To purée meat, poultry, fish  
and seafood  
Prepare the food as described  
above. Pulse until it is evenly  
chopped, then process  
continuously to the desired  
texture. Scrape the bowl  
with a spatula as needed.  
Leave the purée in the work  
bowl and add eggs, cream  
and seasonings as called for  
by the recipe. Process to  
combine thoroughly.  
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Remember you control texture by  
the length of time you process.  
9
To chop nuts  
Chop no more than the  
To make peanut butter and  
other nut butters  
To make flavored butter,  
spreads and dips  
recommended amount at one  
time. (See page 26). Press and  
release the OFF/PULSE lever and  
check frequently to avoid letting  
powdered nuts clump together  
in a nut butter.  
Process up to the recommended  
amount of nuts. (See page 26).  
Let the machine run 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  
processing until drops of oil are  
visible. Taste for consistency. The  
longer you process, the softer the  
butter will be. For chunk style,  
add a handful of nuts just after  
the ball of nut butter begins to  
smooth out. To make cashew  
butter, add a little bland vegetable  
oil. Processor nut butters contain  
no preservatives. Store in the  
refrigerator to keep them from  
separating.  
Cut room-temperature butter  
into tablespoon size pieces and  
reserve. Process flavoring  
ingredients first—anchovies,  
cheese, herbs, etc.—chopping  
them fine. Be sure the work bowl  
is clean and dry. Then add small  
hard ingredients like garlic and  
hard cheese through the feed  
tube while the machine is running.  
Next, add the butter pieces and  
process until smooth. Add any  
liquid ingredients last, while the  
processor is running, and  
When a recipe calls for flour or  
sugar, add some to the nuts  
before you chop them— about  
1/2 cup for each cup of nuts. This  
allows you to chop the nuts as  
fine as you want without turning  
them into a nut butter.  
process just long enough to  
You can also chop nuts with a  
shredding disc. The optional  
Fine Shredding Disc is  
particularly good.  
blend. Process ingredients for  
s p reads and dips in the same way.  
All ingredients should be at room  
temperature and cut into 1-inch  
cubes, or added by tablespoonfuls.  
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T E C H N I Q U E S F O R C H O P P I N G A N D  
P U R É E I N G W I T H T H E M E T A L B L A D E  
10  
To make mayonnaise  
For a “one egg” batch of basic  
mayonnaise made with pasteur-  
ized liquid eggs, place 1/4 cup  
pasteurized liquid eggs, 2 table-  
spoons wine vinegar or lemon  
juice, 1 teaspoon dry mustard,  
1/2 teaspoon kosher salt and a  
pinch of ground white pepper in  
the work bowl. With the machine  
running, add 1/2 cup of vegetable  
oil to the small pusher and allow  
to slowly drip into the mixture  
while processing. After all the oil  
has dripped through, add another  
1/2 cup of vegetable oil to the  
small pusher and allow to drip  
through. The mixture will form a  
thick emulsion. For variation, you  
may experiment with using fla-  
vored vinegars, adding chopped  
fresh herbs, dry herbs, or roasted  
garlic to taste. To make your  
mayonnaise a little lighter, add  
some well-drained plain fat-free  
yogurt to taste.  
To beat egg whites  
You can make foolproof home-  
made mayonnaise with your  
Pro Custom 11™. The work  
bowl and metal blade must be  
clean and dry.  
The work bowl and metal blade  
must be absolutely clean.  
Add 3 or more egg whites and  
p ress the ON lever. Add about  
1 teaspoon of lemon juice or  
vinegar for every egg white.  
Vinegar makes stiffer whites;  
its flavor is hardly detectable  
in cakes or soufflés. Continue  
p rocessing until the egg whites  
hold their shape - about 1-1/2 to  
2-1/2 minutes.  
Foods prepared with raw eggs  
may contain salmonella or other  
potentially harmful bacteria.  
Because egg yolks are a fine  
growth medium for bacteria, we  
recommend that you cook them  
for use in mayonnaise,  
Hollandaise sauce, Caesar salad  
dressing, chilled soufflés, chilled  
chiffons, mousses and other  
recipes calling for raw egg yolks.  
For mayonnaise, we recommend  
using either the “cooked egg”  
mayonnaise on page 38, or using  
the following method with pas-  
teurized liquid eggs.  
Egg whites may be folded into  
batters and baked. We do not  
recommend serving uncooked  
egg whites.  
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11  
To whip cream  
procedure. A recipe giving exact  
proportions is on page 39.  
liquid – vanilla, spices, cocoa,  
P rocessor whipped cream holds  
its shape very well. It is good for  
decoration or as a topping for  
gingerbread, berries and other  
desserts.  
etc. Process until mixed. Add the  
dry ingredients to the work bowl.  
Process by pulsing, inspecting  
after each pulse. Stop pulsing as  
soon as the dry ingredients have  
almost disappeared into the bat-  
ter. Overprocessing will cause  
quick breads and cakes to be  
tough. (If your recipe calls for  
ingredients that are to be  
Combine unbleached all-purpose  
flour, salt and 1-inch pieces of  
very cold butter in the work bowl.  
Process to the consistency of  
cornmeal. While the machine is  
running, pour ice water through  
the feed tube. Stop processing as  
soon as the dough begins to form  
a ball, to ensure tender, flaky pastry.  
Use the dough immediately or  
form it into a round disc about  
1 inch thick. Wrap it in plastic  
wrap and refrigerate or freeze  
for later use.  
Chill the cream well before  
starting. Using the Metal blade  
process continuously until it  
begins to thicken; add sugar as  
desired and continue processing.  
Watch carefully until the cream  
reaches the desired consistency.  
For consistently reliable results,  
add 2 tablespoons of non-fat  
dried milk for every cup of cream,  
before whipping.  
coarsely chopped - like raisins  
or nuts - add them last with the  
mixed dry ingredients.)  
To make cake mix  
Your food processor work bowl is  
l a rge enough for the preparation of  
an 18.5-ounce packaged cake mix.  
To make quick breads, and  
cakes that use baking powder  
and/or soda.  
The most important rule for  
success is not to overmix  
after the flour is added.  
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 them aside until needed.  
(Always use sugar when chop-  
ping lemon peel; see page 7.)  
P rocessor whipped cream does  
not whip to the light, fluffy c o n-  
sistency obtained by methods that  
beat in more air. Use the optional  
Whisk Attachment for the fluffiest  
whipped cream.  
Insert the metal blade and add  
the cake mix to the work bowl.  
While the machine is running,  
add the eggs and liquid through  
the small feed tube and process  
for 5 seconds. Scrape down the  
side of the work bowl and  
process again for 1 minute for  
maximum volume. Remove the  
work bowl from the base but  
do not remove the metal blade.  
Insert your finger into the  
To make bread, cracker and  
cookie crumbs and crumb crusts  
Cut or break bread, crackers or  
cookies into 1-inch pieces and  
put them in the work bowl.  
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 while the  
machine is running.  
underside of the blade from  
the bottom of the work bowl  
to hold the blade in place while  
emptying the batter.  
Put dry ingredients like flour, salt  
and leavening in the work bowl  
and process with the metal blade  
for 5 seconds to mix them.  
Remove and reserve the dry  
ingredients.  
Tip:  
After emptying cake batter or  
puréed soup from the work bowl,  
replace the bowl on the motor  
base. Insert the metal blade and  
pulse once. Centrifugal force will  
spin the batter off the blade onto  
the side of the work bowl.  
Remove the blade, and use the  
spatula to scrape any remaining  
batter from the bowl.  
For crumb crusts, process  
Add the eggs and sugar to the  
work bowl and process to mix,  
letting the machine run about 1  
minute. Next, add 1-inch pieces  
of butter, at room temperature.  
Let the machine run continuously  
for a minute, until the butter is  
thoroughly mixed with the sugar  
and eggs. Then add flavoring and  
crackers or cookies as described  
above. Add sugar, spices and but-  
ter, cut into 1-inch pieces,  
as specified by your recipe.  
Process until well combined.  
To make pastry  
This describes the general  
T E C H N I Q U E S F O R K N E A D I N G Y E A S T  
D O U G H W I T H T H E D O U G H B L A D E  
12  
The Pro Custom 11™ Food  
Processor can 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.  
NEVER TRY TO PROCESS  
DOUGH THAT IS TOO STIFF  
TO KNEAD COMFORTABLY  
BY HAND.  
With a spoon or fork, s t i r the flour  
in its container. With the dry  
measure, scoop up the flour so it  
o v e rflows. With a spatula, knife or  
chopstick— being careful not to  
p ress down — sweep excess flour  
back into the container so the top  
of the measure is level.  
There are two general types  
of yeast dough.  
Machine capacity  
Typical bread dough:  
5 cups all-purpose flour  
3 cups whole-grain flour  
1. Typical bread dough is made  
with a flour mix that contains  
Typical sweet dough:  
3 1/2 cups all-purpose flour  
at least 50% white flour. It is  
uniformly soft, pliable and slightly  
sticky when properly kneaded. It  
always cleans the inside of the  
work bowl completely when  
properly kneaded.  
If a bread dough recipe calls  
for more than the recommended  
amount of flour, mix and knead  
it in equal batches.  
Proofing the yeast  
The expiration date is marked on  
the packages. To be sure your  
yeast is active, dissolve it in a small  
amount of warm liquid (about 1/3  
cup for one package of dry yeast).  
The temperature of liquids used to  
dissolve and activate yeast must be  
between 105°F and 120°F. Yeast cells  
are not activated at temperatures  
lower than this, and they die when  
exposed to temperatures higher  
than 130°F. If the recipe includes a  
sweetener like sugar or honey, add  
a tablespoon with the yeast. If no  
sweetener is called for, add a pinch.  
The yeast won’t foam without it.  
Let the mixture stand until it foams  
—up to 10 minutes.  
Using the right blade  
Use the plastic dough blade  
when the recipe calls for more  
than 3-1/2 cups of flour. Use the  
metal blade when a recipe calls  
for less than 3-1/2 cups of flour.  
Because the dough blade does  
not extend to the outside rim of  
the work bowl, it cannot pick up  
all the flour when small amounts  
are processed.  
2. Typical sweet dough contains  
a higher proportion of sugar,  
butter and/or eggs than typical  
bread dough. It is rich and sticky,  
and it does not clean the inside of  
the work bowl. It requires less  
kneading after the ingredients are  
mixed. Although 30 seconds is  
usually sufficient, 60 to 90  
seconds gives better results if  
the machine does not slow down.  
Except for kneading, described  
below, the processing procedures  
are the same for both types  
of dough.  
Whichever blade you use, always  
push it down as far as it will go  
on the motor shaft.  
Measuring the flour  
It’s best to weigh it. If you don’t  
have a scale, or the recipe doesn’t  
specify weight, measure by the  
“stir, scoop and sweep” method.  
Use a standard, graduated dry  
measure, not a cup for liquid  
ingredients.  
13  
Processing dry ingredients  
Put the flour and other dry  
ingredients in the work bowl. If  
the recipe calls for herbs, oil or  
solid fats like butter, add them  
with the flour. Turn the machine  
on, and let it run for about  
20 seconds.  
Kneading typical bread dough  
After the dough starts to clean  
the inside of the work bowl  
completely and forms a ball,  
process it for 60 seconds to  
knead it. Stop the machine and  
test the dough to be sure it’s  
properly kneaded. Typical bread  
dough should have a soft, pliable  
texture and it should feel slightly  
sticky. Stretch the dough with  
your hands to test it. If it feels  
hard, lumpy or uneven, continue  
processing until it feels uniformly  
soft and pliable. Make sure that  
the blade is firmly pressed back  
into place after removing the  
dough to test it.  
damp towel or a piece of oiled  
plastic wrap.  
Let it rise in a warm, draft-free  
place — about 80°F. 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 your finger in  
it. An indentation should remain.  
If it doesn’t, let the dough rise  
more and test again. When it has  
risen enough, punch the dough  
down. It is now ready to shape.  
Adding liquids  
All liquid should be added  
through the feed tube while the  
machine is running. Add liquid  
in a slow, steady stream, only  
as fast as dry ingredients absorb  
it. If liquid sloshes or splatters,  
stop adding it but do not turn  
off 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.  
Shaping, finishing and baking  
If you shape the dough in loaf  
pans, coat them with vegetable  
oil cooking spray and fill them  
only half full. Let rise until dough  
is just slightly above the top of  
the pan. If shaping free-form  
loaves, let them rise on an oiled  
baking sheet until at least doubled  
in bulk.  
Kneading typical sweet dough  
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.  
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.  
Adding other ingredients  
Cheese, nuts and raisins may be  
added with the dry ingredients or  
during the final kneading. To leave  
them almost whole, add them  
through the feed tube 5 seconds  
before you stop kneading. For a  
finer texture, add them with the  
dry ingredients.  
Making consecutive batches  
You can make several batches of  
bread dough in a row.  
All liquid except that used to  
activate yeast should be cold, to  
minimize the possibility of over-  
heating the dough. You must  
never knead a yeast dough to a  
temperature higher than 100°F.  
Doing so will slow or even  
The motor in the Pro Custom  
11™ Food Processor is extremely  
efficient. Follow the recipe for  
White Bread, pg. 41.  
Rising  
prevent the action of the yeast.  
Put the dough in a large, lightly  
floured plastic food storage bag.  
Squeeze out all the air and close  
the bag, allowing space for the  
dough to rise. Or put the ball of  
dough in a large bowl coated with  
soft butter or vegetable oil. Roll  
the dough around to coat its  
entire surface. Cover it with a  
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.  
T E C H N I Q U E S F O R K N E A D I N G Y E A S T  
D O U G H W I T H T H E D O U G H B L A D E  
14  
Problems and Solutions  
with Bread Doughs  
batches. 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 flour through  
feed tube while machine  
calls for less flour, remove plastic  
dough blade and insert metal  
blade. Always use metal blade for  
recipes calling for less than 3-1/2  
cups of flour, such as pizza dough.  
Blade doesn’t  
incorporate ingredients  
Always start processor before  
adding liquid. Add liquid in slow,  
steady stream, only as fast as  
dry ingredients absorb it. If you  
hear liquid sloshing, stop adding  
it but do not turn off machine.  
Instead, wait until ingredients in  
work bowl have mixed, then add  
remaining liquid slowly. Pour  
liquid onto dough as it passes  
under feed tube; do not pour  
liquid directly onto bottom of  
work bowl.  
Nub of dough forms on top of  
blade and does not become  
uniformly kneaded  
Stop machine, carefully remove  
dough, divide it into 3 pieces and  
redistribute them evenly in work  
bowl. Make sure that blade is  
firmly pressed back into place  
after removing the dough.  
is running.  
Dough doesn’t clean inside of  
work bowl  
• Amount of dough may exceed  
maximum capacity of your food  
processor. Remove half and  
process in 2 batches. See page  
12 for machine capacity.  
Continue processing until dough  
is uniformly soft and pliable.  
• Dough may be too dry.  
If it feels crumbly, add water -  
1 tablespoon at a time - while  
machine is running, until dough  
becomes moist and cleans inside  
of work bowl. Wait 10 seconds  
between additions of water.  
• Dough may be too wet.  
While machine is running, add 1  
tablespoon of flour. If necessary,  
add more – 1 tablespoon at a  
time – until dough cleans inside  
of work bowl and forms a ball.  
• Plastic dough blade is intended  
only for recipes calling for at least  
3-1/2 cups of flour. If your recipe  
Dough feels tough after kneading  
Divide dough into 2 or 3 pieces  
and redistribute evenly in bowl.  
Process 10 seconds or until  
uniformly soft and pliable.  
Blade doesn’t  
incorporate ingredients  
Butter or margarine, if not  
melted, must be cut into  
tablespoon-size pieces before  
being added to work bowl.  
Soft dough or liquid leaks onto  
base of food processor  
Always start processor before  
adding liquid and add liquid  
only as fast as dry ingredients  
absorb it.  
Blade rises in work bowl  
Blade may not have been pushed  
down as far as it will go before  
processing started. Machine may  
be overloaded. Stop it, remove  
half the dough and process in 2  
Nub of dough forms.  
Dough is too dry.  
Dough is too wet and sticky.  
15  
Motor stops  
environment of about 80°-90°F.  
• If using large feed tube cover,  
the pusher assembly may have  
come unlocked. Push down  
pusher sleeve to lock it into place  
and continue processing.  
• Cover may have come unlocked.  
Lock cover and continue processing.  
• Power cord may be unplugged.  
• Excessive strain may have  
caused motor to overheat and  
stop. Wait for the motor to cool,  
5-10 minutes. A safety protector  
in the motor protects it against  
excessive overheating. If the  
motor stops, turn the machine  
off. After 5-10 minutes, divide  
dough into 2 batches and  
Dough containing whole grain  
flour will take longer to rise than  
dough made of white flour only.  
Baked bread too heavy  
Next time, feel dough to be sure  
it is uniformly soft, pliable and  
slightly sticky before setting it  
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.  
PROBLEMS AND SOLUTIONS  
WITH TYPICAL SWEET DOUGHS  
Motor slows down  
complete processing. Pinch  
dough to make sure it is not  
too stiff to knead comfortably  
by hand. If it is, add liquid -  
1 teaspoon at a time - until dough  
• Amount of dough may exceed  
maximum capacity of your food  
processor. Remove half and  
process in 2 batches.  
• Don’t process too long after  
is sufficiently moist to clean bowl. all the ingredients have been  
incorporated. These rich doughs  
Dough doesn’t rise  
will give you good results after  
only 30 seconds of kneading.  
We recommend that you always  
test activity of yeast before using  
it. See instructions for proofing  
yeast on page 12. Do not use  
dry yeast after expiration date  
on package.  
Avoid killing yeast cells by  
dissolving yeast in water that is  
too warm. Dissolve yeast in about  
1/3 cup of warm liquid at 105°-  
120°F. All other liquid should  
be cold.  
Don’t knead so long that dough  
becomes overheated. The ideal  
temperature for kneaded dough  
is 80°F; it should never  
exceed 110°F .  
Let dough rise in draft-free  
P R E P A R I N G F O O D F O R  
S L I C I N G A N D S H R E D D I N G  
16  
Round fruits and vegetables  
B e f o re processing onions,  
apples and other large, round  
f ruits and vegetables, trim them  
with a knife. Cut the bottom  
ends flat, to make the food lie  
stable on the disc.  
Place the food in the feed tube,  
flat side down. Position it as far  
left as possible, to prevent it from  
tilting when being processed.  
Choose fruits that are firm and  
not too ripe. Always remove large  
hard pits and seeds from fruits  
before processing. Seeds from  
citrus fruits need not be removed.  
You may remove the rind before  
slicing or shredding, or leave the  
rind on.  
Whole peppers are an exception  
Remove the stem and cut the  
stem end flat. Remove the core  
and scoop out the seeds. Leave  
the end opposite the stem whole,  
to keep the structure stiff. This  
ensures round, even slices.  
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Large fruits like pineapple and  
cantaloupe  
Cut them in half and remove the  
seeds or core. If necessary, cut  
the halves into smaller pieces to  
fit the feed tube. Remember to  
cut the ends flat.  
Cabbage and iceberg lettuce  
Turn the head on its side and  
slice off the top and bottom,  
leaving a center section about  
3 inches deep. Remove the core  
and cut the center section into  
wedges to fit the feed tube.  
Remove the core from the  
bottom piece and cut it and  
17  
the top piece into wedges to fit  
the feed tube. The 2mm Slicing  
Disc or the optional 1mm Slicing  
Disc is excellent for slicing  
cabbage for coleslaw.  
If the fruit or vegetable  
doesn’t fit  
Try inserting it from the bottom  
of the feed tube. The opening  
there is slightly larger. Do not  
force any food into the feed tube.  
Pack the feed tube for  
desired results  
For long slices or shreds, cut the  
food into feed tube widths and  
pack the pieces horizontally.  
For small, round slices or short  
shreds from carrots, zucchini and  
other long vegetables, cut them  
into feed tube heights and pack  
them tightly upright.  
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Food should fit snugly, but not so  
tight that it prevents the pusher  
from moving.  
When slicing or shredding food,  
always use the pusher. Never put  
your fingers or a spatula into the  
feed tube.  
Never push down hard on the  
pusher. Use light pressure for soft  
fruits and vegetables like bananas,  
mushrooms, strawberries and  
tomatoes, and for all cheeses.  
Use medium pressure for most  
food - apples, celery, citrus fruit,  
potatoes and zucchini. Use firm  
pressure for really hard vegetables  
like carrots and yams.  
P R A C T I C I N G S L I C I N G  
A N D S H R E D D I N G  
18  
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1. Insert a slicing or shredding  
disc, put the cover with large  
feed tube on the work bowl and  
insert the prepared food in the  
feed tube.  
2. Prepare the pusher assembly.  
Lock the small pusher in place  
and unlock the slide lock on the  
sleeve, so the pusher can move  
up and down freely.  
3. Slide the pusher assembly  
over the feed tube and push the  
sleeve down to lock it into place.  
Apply pressure to the pusher  
while pressing down the  
OFF/PULSE lever. Release the  
lever as soon as the food is  
sliced or shredded.  
4. You can load the feed tube  
repeatedly without removing the  
work bowl cover. Simply grasp  
the pusher assembly with your  
fingers on the wide locking tab at  
the back of the sleeve. Press  
firmly on the tab 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.  
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R E M O V I N G S L I C E D O R  
S H R E D D E D F O O D  
19  
Before you do anything, wait for  
the disc to stop spinning  
When it does, remove the cover  
first. Hold the pusher assembly  
with your fingers away from the  
locking tabs on back and turn it  
clockwise. Lift, and the pusher  
assembly and cover will come off  
together.  
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PHOTOS FROM FILM  
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Remove the slicing or shredding  
disc before removing the work  
bowl. Place two fingers under  
each side of the disc and lift it  
straight up. Then turn the bowl  
clockwise to unlock it from the  
base, and lift it straight up to  
remove it.  
You can place the disc on top of  
the inverted work bowl cover, to  
minimize drips and spills.  
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S L I C I N G A N D S H R E D D I N G  
T E C H N I Q U E S  
20  
Small, round fruits and  
vegetables  
For large berries, radishes and  
mushrooms, trim the 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 from  
the top. The bottom layer gives  
you perfect slices for garnish.  
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PHOTOS FROM FILM  
If you want all the slices to be  
perfect, it’s best to process one  
layer at a time.  
Long fruits and vegetables  
Trim foods like bananas, celery  
and zucchini by cutting them into  
pieces a little shorter than the  
feed tube. Cut both ends flat.  
(Use a ruler as a guide, or the  
pusher assembly with the pusher  
pulled out as far as it will go.)  
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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.  
Small amounts of food  
Use the small feed tube and the  
small pusher. Remove the small  
pusher from the pusher assembly.  
Slide the pusher assembly over  
the feed tube and press the  
sleeve down to lock it into place.  
Be sure the slide lock on the  
sleeve is locked.  
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PHOTOS FROM FILM  
Cut the food into lengths a little  
shorter than the feed tube. If you  
are slicing one or two long, thin  
vegetables like carrots, push  
them against the right. If you are  
slicing a few vegetables that are  
21  
wide at one end and narrow at  
the other—carrots, celery or  
scallions—cut them in half and  
pack in pairs, one wide end up,  
one narrow end up.  
French-cut green beans  
Trim fresh green beans to feed-  
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tube widths. Blanch them for 60  
seconds in boiling salted water.  
Plunge them immediately into  
cold water to stop the cooking.  
When they are cold to the touch,  
drain and dry them. Stack them  
in the feed tube horizontally to  
about 1 inch from the top. Use  
the standard 4mm Slicing Disc.  
Be sure the small pusher is  
locked and the slide lock in the  
sleeve is unlocked. Apply light  
pressure to the pusher and press  
the lever down to PULSE until  
beans are sliced. To make long,  
horizontal slices or shreds of raw  
zucchini or carrots, use the same  
procedure.  
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Matchsticks or Julienne strips  
Process the food twice to “double-  
slice” it. Insert any large fruit or  
vegetable — potatoes, turn i p s ,  
zucchini, apples — in the feed  
tube horizontally. Apply pressure  
to the pusher while pressing the  
lever down to PULSE until the  
food is sliced. You will get long  
slices. Remove the slices fro m  
the work bowl and reassemble  
them as shown. 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  
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julienne strips in one operation.  
S L I C I N G M E A T  
A N D P O U L T R Y  
22  
Cooked meat and poultry  
The food must be very cold. If  
possible, use a chunk of food just  
large enough to fit the feed tube.  
To make julienne strips of ham,  
bologna or luncheon meat, stack  
slices of them. Then roll or fold  
them double and stand them  
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.  
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Uncooked meat and poultry  
Cut the food into pieces to fit the  
feed tube. Boned, skinned chicken  
breasts will usually fit when cut in  
half crosswise. Wrap the pieces in  
plastic wrap and put them in the  
freezer. They are ready to slice  
when they pass this “knife test.”  
They are easily pierced with the  
tip of a sharp knife although semi-  
f rozen and hard to the touch.  
Stand them in the feed tube, cut  
side down, and slice them against  
the grain, using firm pre s s u re on  
the pusher. Or lay them flat in the  
feed tube, as many as will fit, and  
slice with the grain, using firm  
pressure.  
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Frankfurters, salami and other  
sausages  
If the sausage is soft, freeze it  
until it is hard to the touch but  
easily pierced with the tip of a  
sharp knife. Hard sausages need  
not be frozen. If the sausage is  
thin enough to fit in the small  
feed tube, use that tube.  
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Otherwise, cut the sausage into  
pieces to fit the large feed tube  
completely. Stand the pieces  
vertically, packing them in tightly  
so they cannot tilt sideways.  
S L I C I N G A N D S H R E D D I N G  
C H E E S E  
23  
Firm Cheeses like Swiss  
and Cheddar  
Cut the cheese into pieces to  
fit the feed tube. Put it in the  
freezer until it is semi-frozen—  
hard to the touch but easily  
pierced with the tip of a sharp  
knife. Stand the pieces in the  
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feed tube and apply light pressure  
to the pusher.  
IMPORTANT: Never try to slice  
soft cheese like Mozzarella or  
hard cheese like Parmesan. You  
may damage the slicing disc or  
the food processor itself. You can  
successfully shred most cheeses  
except for the softer ones. The  
exception is Mozzarella, which  
shreds well if thoroughly chilled.  
Hard cheeses like Parmesan  
TYPE OF CHEESE  
Soft  
Brie, Camembert,  
ricotta, Liederkranz,  
cottage, cream  
CHOP  
yes  
SHRED  
no  
SLICE  
no  
shred well only at room temperature.  
exception: mozzarella  
yes  
yes  
yes  
chill  
yes  
chill  
chill  
chill  
no  
no  
Therefore, only attempt to shred  
Mozzarella or Parmesan when at  
the appropriate temperature,  
otherwise the cheeses will not  
shred well or damage to the  
machine could occur.  
Semi-Soft  
Blue,  
Fontina,  
Bel Paese  
Semi-Hard  
yes  
yes  
yes  
chill  
chill  
chill  
chill  
chill  
yes  
chill  
chill  
chill  
chill  
chill  
Cheddar, Monterey  
Jack, Longhorn,  
Swiss, Jarlsberg,  
Edam, Gouda,  
Provolone  
Hard  
yes  
no  
Parmesan, Romano,  
Pecorino, Sapsago  
room  
temp.  
A D D I T I O N A L I N F O R M A T I O N  
24  
IF YOU HAVE A PROBLEM  
Most problems with the food  
processor are easily solved.  
Provided are some possible  
problems and their solutions.  
Sliced or shredded food piles up  
on one side of work bowl  
This is normal. Remove disc  
occasionally and even out food.  
When food gets close to bottom  
of disc, empty work bowl.  
to intense water heat, washing  
the work bowl and work bowl  
cover on the bottom rack may  
cause damage over time. Insert  
the work bowl upside down.  
Remember where you place  
sharp blades and discs, and be  
certain to unload the  
Food is unevenly chopped  
Do not process too much food  
at one time. Food should be in  
uniform pieces. Pulse several  
times and then run continuously.  
A few pieces of food remain on  
top of slicing or shredding disc  
This is normal. In most cases,  
you can shred more of the food  
by moving the large pusher up  
and down, allowing the piece to  
be shredded, or by repositioning  
the piece in the feed tube and  
reshredding it.  
dishwasher carefully.  
To simplify cleaning, rinse  
the work bowl, cover, pusher  
assembly and blade or disc  
immediately after use. Openings  
at the bottom of the large pusher  
provide drainage and make  
cleaning easy. If food lodges in  
the pusher, remove it by running  
water through pusher or using a  
bottle brush.  
Liquid leaks from bottom of  
bowl onto motor base  
Remove bowl from base as soon  
as you finish processing. Do not  
remove metal blade first. When  
bowl and blade are removed  
together, blade drops down and  
forms an almost perfect seal  
against the bowl.  
Soft cheese like Mozzarella  
spreads out and collects on top  
of shredding disc  
The cheese was not cold enough,  
or the pressure on the pusher  
was too hard. To shred soft  
cheese, do not push–rather let  
the cheese go through by itself.  
Tap on the pusher to guide  
cheese through.  
If you wash blades and discs by  
hand, do it carefully. Avoid leav-  
ing them in soapy water where  
they may disappear from sight.  
To clean the metal blade, fill the  
work bowl with soapy water, hold  
the blade by its plastic center and  
move rapidly up and down on the  
center shaft of the bowl. Use of  
a spray hose is also effective.  
If necessary, use a brush.  
Liquid leaks out between bowl  
and cover when machine  
is running  
You added too much liquid. Never  
use more than 2-3/4 cups thin or  
5 cups thick liquid.The thicker the  
liquid, the more you can use.  
Examples of thick liquids include:  
pancake or cake batter.  
CLEANING AND STORING  
Keep your food processor ready  
to use on the kitchen counter.  
When not in use, leave  
Slices are uneven or slanted  
Pack feed tube more carefully, as  
described on pages 16 and 17.  
Maintain even pressure on pusher.  
unplugged. Don’t leave the  
pusher assembly in locked  
position; this could damage  
the on-off mechanism.  
®
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 tube at the back of the  
bowl houses the metal rod that  
activates the motor.  
Carrot, or similar food falls over  
in feed tube  
Store the blades and discs as you  
would sharp knives — out of the  
reach of children. The Disc  
and Blade Holders (optional  
accessories) offer safe and  
convenient storage.  
Cut food into enough short pieces  
of equal height to fill feed tube.  
To slice one or two pieces, use  
small feed tube. Cut carrots in  
half and insert one piece point  
down and the other stem down.  
All parts except the motor base  
are dishwasher safe, and we  
recommend washing them in the  
dishwasher on the top rack. Due  
25  
Chopping certain foods may  
scratch or cloud the work bowl.  
Among them are ice, whole  
spices 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.  
FOR YOUR SAFETY  
bowl when emptying bowl.  
Like all powerful electrical  
appliances, a Food Processor  
should be handled with care.  
Follow these guidelines to protect  
you and your family from misuse  
that could cause injury.  
Remove blade before tilting bowl,  
or hold it in place with your finger,  
a spatula or spoon.  
© Never use pusher assembly  
if sleeve becomes detached  
from pusher. Call Cuisinart  
Customer Service immediately  
at 1-800-726-0190.  
© Handle metal blade and discs  
carefully. Their cutting edges are  
very sharp.  
The base housing is made of a  
durable, high impact resistant  
plastic. Its smooth surface will  
look new for years. Keep a  
sponge handy as you work to  
wipe spills from the base.  
SOME TECHNICAL DATA  
The motor in your food  
processor operates on standard  
line operating current. The  
appropriate voltage and frequency  
for your machine are shown on a  
label under the base.  
© Always place discs on flat,  
stable surface before connecting  
detachable stem.  
Four rubber feet under the base  
help keep it stable on most work  
surfaces even when processing  
heavy loads. If the feet leave  
spots on the counter, spray them  
with a spot remover like  
© Never put blade or disc on  
motor shaft until work bowl is  
locked in place.  
An automatic, temperature-  
controlled circuit breaker in  
the motor ensures complete  
protection against motor burnout.  
If the 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  
off before proceeding. It will  
usually cool off 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.  
®
®
Fantastik or K2-R and wipe with  
a damp sponge. If any trace of  
the spot remains, repeat the pro-  
cedure and wipe the area with a  
damp sponge and nonabrasive  
cleaning powder.  
© Always insert metal blade  
in work bowl before putting  
ingredients in bowl.  
© When slicing or shredding  
food, always use pusher. Never  
put your fingers or spatula into  
feed tube.  
To clean the inside of the  
detachable stem, slide the stem  
release button up as far as it will  
go and hold as you run water  
through the stem.  
© Always wait for blade or  
disc to stop spinning before you  
remove pusher assembly or cover  
from work bowl.  
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.  
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  
unlocked.  
© Always remove work bowl  
from base of machine before you  
remove metal blade or dough  
blade.  
© Be careful to prevent metal  
blade from falling out of work  
R E C I P E S  
26  
APPETIZERS  
GUACAMOLE  
BLUE CHEESE AND PECAN SPREAD  
CHEESE COINS  
CHOCOLATE CHIP OATMEAL COOKIES  
CARROT CAKE  
CREAM CHEESE FROSTING  
PEAR FROZEN YOGURT  
BANANA-APPLE SHERBET  
APPLE PIE  
44  
44  
45  
45  
45  
46  
27  
27  
28  
SOUPS  
CHUNKY GAZPACHO  
LEEK AND POTATO SOUP/VICHYSSOISE  
LENTIL SOUP  
29  
29  
30  
30  
WARRANTY  
47  
SPLIT PEA SOUP  
CAPACITY  
MEATS AND FISH  
MEATLOAF  
31  
31  
32  
33  
Recommended work bowl capacity.  
CHILI  
CHICKEN AND VEGETABLES STIR-FRY  
CRAB CAKES  
FOODS  
CUSTOM 11  
VEGETABLES  
Chopped and Puréed  
Fruit and Vegetables  
2 cups  
MASHED POTATOES  
34  
34  
35  
POTATOES AU GRATIN  
SHREDDED CARROTS AND ZUCCHINI  
Chopped or Puréed  
Meat, Poultry,  
Fish or Seafood  
1-3/4 pounds  
SALADS  
SLICED TOMATOES ON SHREDDED LETTUCE 35  
CREAMY COLE SLAW  
SHREDDED CARROT SALAD  
36  
36  
White Bread Dough  
2-1/2 pounds  
(5 cups flour,  
yielding two  
1-1/4 pound  
loaves)  
SAUCES  
PESTO  
37  
37  
37  
37  
38  
38  
38  
MEXICAN SALSA  
NO-COOK CRANBERRY-ORANGE RELISH  
RASPBERRY SAUCE  
MAYONNAISE  
PASTRY CREAM  
CHOCOLATE SAUCE  
Nuts for Nut Butters  
C ream for Whipping  
2 cups  
2 cups  
11 cups  
Sliced or Shredded  
Fruit, Cheese or  
Vegetables  
PASTRY  
BASIC PASTRY  
39  
Cake Batter  
3 pounds  
(four 8-inch  
layers)  
QUICK BREADS, YEAST BREAD AND PIZZA  
CORN BREAD  
40  
40  
41  
41  
42  
42  
COFFEE CAKE  
WHITE BREAD  
PIZZA DOUGH  
PIZZA IN A HURRY  
PIZZA SAUCE  
Cookie Dough  
2-3/4 pounds  
(65 cookies)  
Thin Liquid  
Thick Liquid  
2-3/4 cups  
5 cups  
DESSERTS  
BROWNIES  
43  
TIP: Use the Compact Cover for added convenience when your recipe calls for chopping, mixing, puréeing or  
kneading. It is particularly useful when you are preparing baked goods such as cakes, cookies, pies and bread.  
A P P E T I Z E R S  
27  
Guacamole  
Blue Cheese and Pecan Spre a d  
Serve with tortillas or crisp vegetables.  
For a less pungent taste, use flat-leaf  
parsley instead of cilantro.  
You can substitute cottage cheese for all or  
p a rt of the cream cheese, and you can  
substitute walnuts for pecans.  
INGREDIENTS  
INGREDIENTS  
cup shelled pecans  
ounces cream cheese, cut in 1-  
inch pieces  
1
1
l a rge garlic clove, peeled  
medium jalapeño pepper,  
halved and seeded  
1/3  
8
1/2  
1
cup tightly packed cilantro leaves  
medium scallion, white part and  
2 inches of green, cut into  
1-inch pieces  
ripe medium avocados  
(1/2 pound each) peeled,  
halved and pitted  
3
tablespoons blue cheese  
Process nuts with metal blade until finely chopped,  
about 10 seconds. Add cream cheese and blue  
cheese. Process until well mixed and smooth,  
about 10 seconds. (If substituting cottage cheese,  
p rocess until smooth, about 90 seconds.)  
3
3
tablespoons lemon juice  
Pinch cumin  
Yield 1-1/3 cups.  
1/4  
1/4  
1
teaspoon salt  
teaspoon chili powder  
medium tomato, quart e red,  
seeds removed  
Use metal blade to chop garlic, pepper, cilantro,  
and scallion until minced, about 15 seconds;  
scrape work bowl. Add avocados and all remaining  
i n g red ients, except tomato. Process until smooth,  
about 1 minute, scraping bowl as necessary. Add  
tomato and pulse about 6 to 8 times, until finely  
chopped. Adjust salt if necessary.  
Yield 2-1/4 cups.  
28  
Cheese Coins  
These tender and flavorful appetizers are easy to  
make, convenient to serve, and they can be refrigerated  
or frozen.  
INGREDIENTS  
ounces Cheddar cheese, cut into  
1-inch pieces  
ounces unsalted butter, at room  
temperature, cut into 1-inch pieces  
teaspoon salt  
teaspoon Tabasco sauce  
cup flour  
8
4
1/4  
1/4  
1
Vegetable oil cooking spray  
Use metal blade to chop cheese until it resembles  
coarse meal, about 30 seconds. Add butter, salt and  
Tabasco sauce. Process until smooth, about 60  
seconds; scrape bowl. Add flour and process until  
just mixed in. Chill dough until firm, about 1 hour.  
Divide dough into 3 equal parts and roll each into a  
cylinder about 1-1/2 inches in diameter. Chill until  
firm, about 2 hours.  
Preheat oven to 400˚F. and coat baking sheets with  
vegetable oil cooking spray. Cut dough into 1/8-inch  
slices and place 1-1/2 inches apart on baking sheets.  
Bake until lightly colored, about 10 minutes, do not  
b rown. Transfer to wire rack to cool.  
Unbaked, plastic-wrapped cylinders keep for about a  
week in the refrigerator. Cooked cheese coins can be  
frozen and reheated for 6 to 8 minutes in a 300˚F. oven.  
Yield 100 cheese coins.  
S O U P S  
29  
Chunky Gazpacho  
Leek and Potato Soup/Vichyssoise  
This refreshing cold soup can be ready in less  
than 10 minutes. You may serve it at once, but it  
improves with chilling.  
Louis Diat, longtime chef at the New York Ritz Hotel,  
transformed the everyday Leek and Potato Soup into  
a cold soup suitable for parties.  
INGREDIENTS  
small jalapeño pepper*  
scallions  
INGREDIENTS  
medium leeks, white part only,  
thoroughly cleaned  
1/2  
4
2
1
1
1
1/2  
2
2
2
1
celery stalk  
medium cucumber  
1
1
2
1-1/2  
1
small onion, peeled and halved  
tablespoon unsalted butter  
medium all-purpose potatoes, peeled  
cups chicken stock  
cup water  
Salt and freshly ground black  
pepper to taste  
small garlic clove, peeled  
medium bell pepper, cut into 3 pieces  
tomatoes, seeds removed  
cups tomato or V-8 juice  
tablespoons lemon juice  
teaspoon salt  
1
cup milk  
1/4  
teaspoon freshly ground black pepper  
1/4  
cup heavy cream  
Chopped chives for garnish  
Halve jalapeño pepper and remove seeds.  
Trim scallions and celery and cut into 1-inch pieces.  
Peel cucumber and cut in half lengthwise.  
Remove seeds and cut to fit feed tube vertically.  
Cut leeks to fit feed tube. Use standard slicing disc  
to slice leeks and onions. Melt butter in large  
saucepan over medium heat. Add leeks and onions;  
sauté, stirring often, until soft but not brown, about  
10 minutes.  
Use metal blade to process garlic and jalapeño  
pepper until finely chopped. Add scallion, celery  
and bell pepper. Pulse/chop to medium chop.  
Put in large mixing bowl. Pulse/chop half of the  
tomatoes until coarsely chopped. Add to mixing  
bowl. Purée remaining tomatoes until smooth, about  
1 minute. With machine running, pour in 1/2 cup  
of tomato juice. Add to mixing bowl with remaining  
tomato juice and stir.  
Cut potatoes in half crosswise, and use standard  
slicing disc to slice them. Add potatoes, stock and  
water to saucepan. Bring to boil, over medium-high  
heat. Reduce heat to low, cover and simmer gently,  
stirring occasionally, until vegetables are very tender,  
about 25 minutes. Adjust seasoning and serve hot  
as Leek and Potato Soup, or proceed as follows for  
cold Vichyssoise.  
Insert thin slicing disc, stand cucumber pieces  
upright in feed tube and slice, using light pressure.  
Add to mixing bowl with remaining ingredients  
and stir to combine. Cover and chill before serving.  
Strain liquid into large saucepan and set aside. Use  
metal blade to purée vegetables, stopping once to  
scrape bowl. Whisk puréed vegetables into reserved  
liquid, add milk and bring to a boil over moderate  
heat, stirring constantly. Remove from the heat and  
stir in cream. Season to taste with salt and pepper.  
Refrigerate until thoroughly chilled. Taste again for  
seasoning and sprinkle with chopped chives.  
*Handle hot peppers carefully. The oil can irritate the  
skin and eyes. Wash your hands after preparing them.  
Yield 4-1/2 cups.  
Yield 4 cups Leek and Potato Soup or  
6 cups Vichyssoise.  
30  
Lentil Soup  
Spilt Pea Soup  
This hearty winter soup is a meal on its own,  
A perfect family lunch or supper.  
accompanied by crusty bread and a salad.  
INGREDIENTS  
ounces lentils  
garlic clove, peeled  
INGREDIENTS  
pound split green peas  
garlic clove  
8
1
3/4  
1
1/2  
1/2  
1/2  
2
2-1/2  
2-1/2  
2
1/2  
1/2  
1/8  
small onion, peeled and halved  
medium celery rib, cut into 1-inch pieces  
medium carrot, peeled, cut into 1” pieces  
medium tomatoes, quartered  
cups beef broth  
cups water  
teaspoons white wine vinegar  
teaspoon paprika  
teaspoon salt*  
teaspoon freshly ground black pepper  
Pinch dried thyme  
pound Polish kielbasa or other smoked  
sausage  
3/4  
1
5-1/4  
2
1
1
large onion, quartered  
pound smoked ham hocks  
cups water  
medium carrots, peeled  
large celery rib  
medium potato, peeled  
Salt  
Freshly ground black pepper  
Rinse peas and place in large sauce pot. Use metal  
blade to chop garlic fine, about 10 seconds. Add  
onion and pulse until coarsely chopped, about 6 to 8  
pulses. Transfer to saucepot with peas. Add ham  
hocks and water. Bring to a boil over medium-high  
heat. Reduce heat, cover and simmer for 1 hour,  
stirring occasionally. Uncover and simmer until  
hocks are tender, about 30 to 40 minutes. Stir  
occasionally and add more water if necessary.  
Remove hocks and let them cool while preparing  
vegetables.  
1/2  
Wash lentils under cold running water, drain and  
place in large saucepan.  
Use metal blade to pulse/chop garlic, onion, celery  
and carrot until finely chopped. Put in pot with  
lentils. Add tomatoes to work bowl, and chop  
into fine pieces. Add to pot with all remaining  
ingredients, except sausage. Cover and cook over  
medium heat for about 1 hour.  
Cut carrot in feed-tube lengths, then halve  
lengthwise. Cut celery into feed-tube lengths, then  
halve lengthwise. Cut potato in half crosswise,  
then quarter halves lengthwise. Insert standard  
slicing disc. Stand vegetables upright in feed tube  
and slice with medium to firm pressure. Reserve.  
Freeze sausage until hard to the touch but easily  
pierced with tip of sharp knife, about 30 minutes.  
Drain and reserve soup liquid. Purée solids  
with metal blade. Return purée to broth and stir  
to combine. Use standard slicing disc to slice  
sausage. Add sausage to soup and reheat gently  
over medium-low heat until sausage is warm,  
stirring occasionally, about 20 minutes.  
Purée soup with metal blade until smooth, about  
15 seconds. Return to sauce pot. Remove meat  
from hocks and pulse until coarsely chopped, 4 to  
6 pulses. Add to vegetables. Cover and simmer over  
medium-low heat until tender, stirring occasionally  
to prevent sticking. This will take about 20 minutes.  
Season to taste.  
*Optional, omit salt if using salty sausage.  
Yield 6 cups.  
Yield 6 cups.  
M E A T S A N D F I S H  
31  
Meatloaf  
Chili  
For a spicier meat loaf, add a few drops of Tabasco  
sauce and a teaspoon of Worcestershire sauce.  
Kids love chili and it’s a versatile dish. Serve it on  
hot dogs, fill tacos or eat it plain. It freezes well for  
about 6 months.  
INGREDIENTS  
1
1/3  
1-1/2  
1-1/2  
small onion, quartered  
cup loosely packed parsley leaves  
slices day-old bread, broken into pieces  
pounds boneless chuck, cut into  
1-inch pieces*  
tablespoons milk*  
teaspoon salt  
INGREDIENTS  
medium garlic cloves  
3
1
1
medium onion, quartered  
pound boneless beef chuck, chilled, fat  
trimmed, cut into 1-inch cubes  
teaspoons whole cumin seed  
tablespoons vegetable oil  
tablespoons chili powder  
tablespoons paprika  
3
1
1/8  
1
1-1/2  
2
2
2
teaspoon dried thyme leaves  
large egg  
1
1/8  
1
1
2
teaspoon salt  
Preheat oven to 375°F. Put all ingredients except egg  
in work bowl and pulse/chop 4 to 6 times. Then  
process continuously until chopped fine. Add egg  
and pulse 4 or 5 times or until desired consistency i s  
reached, watching carefully to avoid overprocessing.  
Pack mixture into loaf pan and bake at 350°F.  
until cooked through, about 40 to 50 minutes.  
teaspoon crushed red pepper  
8-oz. can whole tomatoes  
cup water  
cups red kidney beans  
Process garlic and onion with metal blade until finely  
chopped, about 15 seconds. Reserve. Process beef  
cubes until coarsely chopped, about 10 to 12 pulses.  
*You can vary these ingredients by using a mixture  
of beef, veal and pork or by replacing the milk with  
tomato juice.  
Brown cumin in medium saucepot over medium  
heat. Shake pan constantly and cook until cumin  
begins to smoke, about 1 minute. Reserve.  
Meatball Variation: Instead of making a meat loaf,  
shape mixture into balls of 2 tablespoons each,  
arrange them in single layer in baking dish and bake  
at 375°F. for about 25 minutes.  
Heat vegetable oil in same saucepot over medium  
heat. Add garlic and onion; cook for 2 minutes.  
Add beef and cook, stirring often, until no pink color  
remains, about 5 minutes.  
Yield 1-1/2 pounds of meatloaf.  
Reduce heat to low. Stir in cumin, chili powder,  
paprika, salt and crushed red pepper; cook  
uncovered for 5 minutes, stirring occasionally.  
Use metal blade to coarsely chop tomatoes.  
Add to saucepot with water and bring to boil,  
covered, over medium-high heat. Reduce heat to  
low and simmer, partially covered, for 45 minutes,  
stirring occasionally. Stir in the beans and  
cook until heated through.  
Garnish with shredded Cheddar or Monterey Jack  
cheese if desired.  
Yield 4-1/2 cups.  
32  
Chicken and Vegetable Stir-Fry  
Stir-frying and the food processor are a most  
effective combination for putting a meal on the table  
in no time.  
Heat vegetable oil in skillet over medium-heat.  
Add chicken mixture and cook, stirring vigorously,  
until chicken is opaque, about 3-5 minutes.  
Add vegetable mixture and stir-fry until crisp-tender,  
about 2 minutes. Add soy sauce mixture, cook,  
stirring, until sauce thickens, about 1 minute. Serve  
over brown or white rice.  
INGREDIENTS  
pounds boneless/skinless chicken  
breasts  
red peppers, cored, seeded, stemmed  
and cut vertically into 3 slabs  
scallions, cut to fit feed tube horizontally  
zucchini, cut to fit feed tube horizontally  
yellow squash, cut to fit feed tube  
horizontally  
3
2
Yield 8 servings.  
8
3
1
1/2  
3
3
cup water  
tablespoons dry sherry  
tablespoons soy sauce  
1
1/4  
1
tablespoon Oriental sesame oil  
teaspoon freshly ground black pepper  
tablespoon cornstarch  
1-1/2  
1
1/4  
garlic cloves, peeled  
1-inch piece fresh ginger  
cup vegetable oil  
Split chicken breasts lengthwise. Tuck ends under to  
f o rmcompact shapes of uniform thickness. Wrap  
individually in plastic wrap and freeze on baking sheet  
until firm to the touch but easily pierced with the tip  
of a sharp knife.  
Insert standard slicing disc. Stand peppers on long  
ends and slice, using light pressure. Lay scallion  
pieces in feed tube horizontally and slice into slivers,  
using light pressure.  
Insert shredding disc. Shred zucchini and squash,  
using light pressure. Remove and reser ve vegetables.  
Use metal blade to mix water, sherry, soy sauce,  
sesame oil, ground pepper and cornstarch until  
smooth, about 15 seconds. Reserv e .  
Use metal blade to finely chop garlic and ginger.  
Do not empty work bowl. Insert standard slicing disc.  
Unwrap chicken pieces and cut to fit feed tube  
vertically. Stand chicken pieces tightly in feed tube and  
slice, using firm pressure. Leave in work bowl.  
33  
Crab Cakes  
These delicate seafood cakes are perfect with drinks.  
If you’re feeling festive, substitute cooked lobster  
meat for half of the crabmeat.  
INGREDIENTS  
4
1
1
1
1
1
slices white bread, lightly toasted  
medium garlic clove, peeled  
small onion, peeled and quartered  
tablespoon unsalted butter  
tablespoon parsley leaves  
pound lump crabmeat, picked over to  
remove cartilage  
1/4  
1
1
cup mayonnaise  
large egg  
tablespoon lemon juice  
teaspoon salt  
1/4  
Tartar sauce (see recipe on page 40)  
Preheat oven to 375˚F. Break bread slices in quarters  
and process with metal blade to fine crumbs, about  
40 seconds. Reserve 1/4 of crumbs and put remainder  
in pie plate.  
With machine running, drop garlic through feed tube  
and process until finely chopped, about 10 seconds.  
Add onion and chop fine, about 10 seconds. Melt  
butter in a medium skillet over medium heat. Add  
garlic/onion mixture and cook until golden brown,  
stirring, about 10 minutes.  
Using metal blade chop parsley fine, about  
5 seconds. Add cooked onion mixture, crabmeat,  
mayonnaise, egg, lemon juice, salt and reserved  
bread crumbs; pulse until combined, about 8 times.  
Form mixture into 1-1/2 inch cakes. (About 1/2  
ounce each.) Coat them with crumbs in pie plate  
and place on buttered baking sheet. (Recipe may be  
prepared ahead to this point and refrigerated up to 4  
hours.) Bake in preheated oven until golden brown,  
about 10 to 15 minutes. Serve with Tartar Sauce.  
Yield 54 1/2- ounce crab cakes.  
V E G E T A B L E S  
34  
Mashed Potatoes  
Potatoes au Gratin  
The shredding disc processes cooked potatoes to  
the right texture. Be careful not to overprocess when  
you mix them with the other ingredients.  
You can use baking or boiling potatoes for this  
elegant dish.  
INGREDIENTS  
ounces Gruyère cheese, cut into  
1-inch cubes  
INGREDIENTS  
cup hot milk  
3
1/4  
2
1/2  
tablespoons butter, cut into 1-inch pieces  
teaspoon salt  
Freshly ground black pepper  
Pinch of nutmeg (optional)  
large potatoes, peeled, boiled  
and drained  
2
1
medium garlic cloves  
medium onion, peeled and  
quartered  
cups milk or half-and-half  
teaspoon salt  
Freshly ground white pepper  
large potatoes (about 10 ounces each),  
peeled and cut flat at ends  
2-1/2  
1
3
3
Put all ingredients except potatoes in work bowl and  
insert shredding disc. Place potatoes in large feed  
tube and process. Leave in work bowl. Remove  
shredding disc and carefully insert metal blade.  
Pulse 2 or 3 times, until liquid is absorbed.  
Preheat oven to 400°F. and butter an 8-quart baking  
dish. Process cheese with metal blade until it is finely  
grated. Reserve. With machine running, drop onion  
and garlic through feed tube and process until finely  
chopped. Put onion/garlic mixture in a medium  
saucepan with milk, salt and pepper.  
Potatoes will become gluey if you overprocess.  
Wonderfully light, fluffy mashed potatoes can also  
be made with the optional Whisk Attachment  
(DLC-855).  
Insert shredding disc and shred potatoes, one at a  
time, using firm pressure on pusher. Add shredded  
potatoes to saucepan and bring mixture to a boil  
over medium-high heat, stirring continuously to  
prevent scorching.  
Yield 4 servings.  
Spread potato mixture in prepared baking dish and  
sprinkle with reserved cheese. Bake for 25 minutes,  
or until potatoes are tender and cheese is golden.  
Let stand for 10 minutes before serving.  
Yield 16 servings.  
35  
Shredded Carrots and Zucchini  
Because shredded vegetables cook so quickly,  
all their natural flavor and crispness is preserved.  
Sliced Tomatoes on Shredded Lettuce  
You can prepare all the elements of this salad in  
the work bowl.  
INGREDIENTS  
medium carrots, peeled  
medium zucchini  
3
2
INGREDIENTS  
cup parsley leaves, loosely packed  
medium shallot, peeled  
1/4  
cup unsalted butter  
Salt  
1/4  
1
Freshly ground black pepper to taste  
teaspoon chopped fresh tarragon or  
1/4 tsp. dried  
1-1/2  
4-1/2  
1/2  
1/2  
1/2  
tablespoons red-wine vinegar  
tablespoons safflower oil  
teaspoon Dijon-style mustard  
teaspoon sugar  
1/2  
Cut carrots and zucchini to fit feed tube horizontally.  
Process with shredding disc.  
teaspoon salt  
Freshly ground black pepper  
firm, ripe, medium tomatoes,  
cored and cut flat at ends  
medium head romaine lettuce, washed  
4
1
Melt butter in large skillet over medium-high heat.  
Add shredded vegetables, salt and pepper. Cover  
and cook until crisp, about 2 or 3 minutes.  
Season with tarragon.  
Use metal blade to finely chop parsley and shallots.  
Add oil, vinegar, mustard, salt and sugar through  
the feed tube while the machine is running. Leave in  
work bowl. Remove metal blade and insert standard  
slicing disc. Slice tomatoes, using light pressure.  
Yield 4 servings.  
Cut lettuce into sections to fit feed tube. Insert  
standardslicing disc and slice lettuce, using  
medium pre s s u re.  
Transfer contents of work bowl to platter, arranging  
tomatoes over lettuce in an attractive pattern.  
Yield 6 servings.  
TIP: When preparing a meal, make the dishes  
with the least amount of wet ingredients first.  
In many cases, wiping the bowl with a paper  
towel between recipes is sufficient.  
S A L A D S  
36  
Creamy Cole Slaw  
Shredded Carrot Salad  
Cole slaw only takes minutes to prepare when you  
don’t have to slice the cabbage by hand.  
The brilliant colors of carrots and peas make this  
fresh and simple salad a welcome addition to a  
party buffet table.  
INGREDIENTS  
INGREDIENTS  
1/4  
1
cup loosely packed parsley leaves  
1-oz. piece peeled onion  
cup mayonnaise  
tablespoon red wine vinegar  
teaspoon salt  
teaspoon freshly ground black pepper  
large carrot, peeled  
medium head green cabbage  
2
3
1/4  
1/4  
1
pounds young carrots, peeled  
large scallions, trimmed in 1-inch pieces  
cup fresh lemon juice  
cup vegetable oil  
teaspoon salt  
teaspoon sugar  
1/3  
1/2  
1/4  
1/4  
1/2  
1/2  
1
Pinch of allspice  
Pinch of cinnamon  
Freshly ground black pepper  
cup cooked peas, fresh or frozen  
Process parsley with metal blade until minced. Add  
onion and process until minced. Add all remaining  
ingredients, except carrot and cabbage; process  
5 seconds to combine. Remove metal blade.  
1/2  
Cut carrots to fit feed tube horizontally. Parboil  
them in salted water until you can just pierce them  
with the tip of a sharp knife, about 3 to 5 minutes.  
Drain and rinse under cold water. When cool, blot  
dry with paper towels.  
Cut carrot in half crosswise. Core cabbage and cut it  
into wedges. Insert shredding disc and shred  
carrot, using firm pressure. Insert thin slicing disc  
and slice cabbage, using firm pressure. Add  
contents of work bowl to mixing bowl and toss to  
combine. Adjust seasoning. Serve immediately or  
refrigerate for up to 24 hours. Before serving, drain  
excess liquid and adjust seasoning. Serve chilled.  
Process scallions with metal blade until they are  
finely chopped. Add lemon juice, oil, salt, sugar,  
allspice, cinnamon, and pepper; process for about  
3 seconds. Leave the dressing in the work bowl.  
Insert shredding disc. Pack carrots horizontally  
in feed tube and shred, using medium pressure.  
Transfer contents of work bowl to serving bowl.  
Add peas and toss gently to coat all ingredients  
with dressing. Serve cold or at room temperature.  
Adjust seasoning just before serving.  
Yield 5 cups.  
Yield 8 servings.  
S A U C E S  
37  
Pesto  
Mexican Salsa  
A classic pasta sauce from Italy. One cup is enough  
for 1 pound of pasta. It’s also good on boiled  
potatoes or in soups.  
Serve this sauce as a topping for tacos, or with  
grilled fish or chicken. It is best when fresh; it  
may become slightly bitter after standing a day.  
INGREDIENTS  
INGREDIENTS  
jalapeño peppers*  
cup packed cilantro leaves**  
tablespoon lime juice  
teaspoon salt  
medium tomatoes, cored and quartered  
medium onion  
4
ounces imported Parmesan cheese, at  
room temperature, cut into  
1-inch (2.5cm) pieces  
small garlic cloves  
cups tightly packed fresh basil leaves  
cup pine nuts  
2
1/3  
1
1/8  
5
1
4
2-2/3  
1/3  
3/4  
1/3  
teaspoon salt  
cup olive oil  
Use metal blade to process peppers and cilantro  
until finely chopped, about 20 seconds. Scrape bowl.  
Add lime juice and salt; pulse twice to combine.  
Use metal blade to chop cheese and garlic, about  
30 seconds. Add remaining ingredients, except  
oil, and process until combined, about 8 pulses.  
With machine running, pour oil through feed tube.  
Process until combined, about 10 seconds. Scrape  
bowl and continue processing until smooth, about  
20 seconds.  
Add tomatoes and onions; pulse until coarsely  
chopped, about 10 to 12 times.  
Transfer to serving dish. Stir and serve within  
1 or 2 hours.  
*Handle hot peppers with care. Their oil may  
irritate your skin and cause your eyes to sting.  
Wash hands after handling them.  
Pesto keeps for up to 5 days in the refrigerator and it  
also freezes well. Some people prefer to omit the cheese  
when freezing pesto and add it just before serving.  
** Substitute flat-leaf parsley if cilantro is not  
available.  
Yield 1-1/3 cups.  
Yield 2-2/3 cups.  
No-Cook Cranberry-Orange Relish  
Only 1 cup of sugar sweetens 1 pound of cranberries.  
Raspberry Sauce  
Most cooked relishes call for 2 cups of sugar.  
A fine finish for ice cream, sherbet or cake. You  
can substitute strawberries for the raspberries.  
INGREDIENTS  
2
1/2  
1/2  
cups fresh cranberries  
navel orange, unpeeled and quartered  
cup sugar  
INGREDIENTS  
1
1
10-oz. package frozen  
raspberries in syrup, thawed  
tablespoon honey  
Use metal blade to coarsely chop fruit, about 8 to 10  
pulses. Add sugar and process to combine, about 20  
seconds. Store in refrigerator.  
Use metal blade to purée raspberries and honey  
for 30 seconds. Transfer to fine sieve placed over  
a mixing bowl. Press solids through the sieve with  
back of spoon and discard seeds. Serve at room  
temperature or warm slightly to serve over  
ice cream.  
Yield 1-3/4 cups.  
Yield 1 cup.  
38  
Classic Mayonnaise with Cooked Eggs  
Adding oil very slowly is essential for the mayon-  
naise emulsion – the hole in the pusher adds the oil  
at just the right speed for success. Flavored vinegar  
or fresh or dried herbs can be added for a flavored  
mayonnaise.  
Pastry Cream  
Spread about one cup of this cream in a cooked  
9-inch tart shell and arrange sliced fresh fruit on top.  
INGREDIENTS  
cups milk  
large egg yolks  
1-1/4  
2
INGREDIENTS  
large egg yolks  
tablespoons wine vinegar or lemon juice  
tablespoons water  
1/4  
1/2  
3
cup sugar  
2
2
2
teaspoon vanilla extract  
tablespoons all-purpose flour  
tablespoons unsalted butter, softened  
2
1
1
1/2  
1/8  
1
teaspoon granulated sugar  
teaspoon dry mustard powder  
teaspoon kosher salt  
teaspoon ground white pepper  
cup flavorless vegetable oil  
Bring milk to boil in small saucepan over medium  
heat. Insert metal blade and add egg yolks, sugar,  
vanilla and flour. Process until just combined.  
With the machine running pour hot milk through  
feed tube in steady stream. Return mixture to  
saucepan and whisk over medium heat until it boils.  
Reduce heat to low and simmer for 2 minutes,  
whisking constantly. Remove from heat and stir in  
butter. Cool to lukewarm before using.  
Have a shallow pan of ice water ready. In a small  
skillet, use a whisk to stir together the egg yolks,  
vinegar or lemon juice, sugar, dry mustard, salt, and  
pepper until completely blended. Cook over very  
low heat, stirring constantly, until the mixture bub-  
bles in 1 or 2 places – do not allow eggs to scram-  
ble. Remove from the heat and place in the ice  
water bath, stir to cool down.  
Yield 1-1/2 cups.  
Chocolate Sauce  
You can make a delicious chocolate sauce in 1  
minute! No more worries about melting chocolate  
on top of the stove.  
Insert the metal blade. Place the egg mixture in the  
work bowl. Cover and insert the pusher. Turn the  
machine on and add half the oil to the pusher, the oil  
will run through the pusher very slowly into the  
work bowl to create the emulsion. When it has  
totally run through, add the remaining oil to the  
pusher, as the emulsion is made, the sound of the  
machine will become deeper. Transfer mayonnaise  
to a container, cover and chill until ready to use.  
Will keep for 2 to 3 days in the refrigerator.  
INGREDIENTS  
5
ounces semi-sweet chocolate,  
broken into 1/2-inch pieces  
cup super-fine sugar  
1/4  
1/3  
cup very hot water  
Use metal blade to coarsely chop chocolate and  
sugar, about 6 pulses. Then process continuously  
until chopped to a fine powder, about 60 seconds.  
With machine running, slowly pour hot water  
through feed tube. Process until chocolate melts,  
about 45 seconds, stopping once to scrape bowl.  
Herb Mayonnaise: Add 1/4 cup tightly packed fresh  
green herbs when you put in the egg.  
Recommended herbs are parsley, dill and tarragon,  
with stems removed.  
Tarter Sauce: Triple the amount of lemon juice.  
When mayonnaise is finished, add these ingredients:  
3 small gherkins, 1/4 small onion, 1 tablespoon  
capers, 1 tablespoon bottled horseradish and 3  
drops Tabasco sauce. Process until gherkins and  
onion are chopped fine, about 10 seconds  
Mint variation: Add 1 tablespoon of peppermint  
extract, crème de menthe or peppermint schnapps  
to water after it is heated.  
Yield 7/8 cup.  
Yield 1-1/4 cups mayonnaise.  
Recipe may be doubled.  
P A S T R Y  
39  
Basic Pastry  
This is the basic dough for pies, tarts and quiches.  
INGREDIENTS  
2-2/3  
2
cups all-purpose flour  
sticks very cold unsalted butter,  
cut into 1-inch pieces  
teaspoon salt  
1
1/2  
cup ice water  
Use metal blade to process flour, butter and salt  
until mixture is like coarse meal, about 8 seconds.  
Add ice water and pulse until dough begins to clump  
together. Do not let it form a ball. Divide dough into  
three equal parts and put each in a plastic food  
storage bag. Work through bag to press dough  
together into a ball, then flatten into a disc.  
Refrigerate dough for at least 1 hour.  
Roll each disk of dough on lightly floured surface  
into a circle about 1/8 inch thick. Press into place in  
pie pan. Use kitchen shears to trim dough, leaving  
1-inch overlap beyond pan. Fold overlap under  
and pinch crust to form decorative edge. Prick  
bottom and sides with fork and refrigerate crust for  
30 minutes, or until firm.  
Preheat oven to 400°F. 15 minutes before baking.  
Line pie shell with parchment paper and fill it with  
uncooked beans or rice. Bake for 12 minutes.  
Remove paper, beans or rice. Prick shell again  
and bake it 6 minutes longer, or until it is lightly  
browned. Remove shell from pan and let cool on  
wire rack.  
Yield 3 9-inch pie shells.  
Fruit Tart Variation:  
Use a 9-inch tart pan instead of a pie pan. Bake  
shell according to above directions. When cooked  
shell is thoroughly cool, fill with about 1 cup of  
pastry cream (see recipe on page 38.) Arrange  
sliced, fresh fruit (kiwi, peaches, raspberries, etc.)  
decoratively on top.  
B R E A D S , C O F F E E C A K E A N D P I Z Z A  
40  
Corn Bread  
Coffee Cake  
This a particularly moist and flavorful corn bread  
which is best served warm.  
This makes an excellent breakfast or brunch cake.  
Also serve as a sweet addition to lunch or supper.  
INGREDIENTS  
tablespoons butter  
INGREDIENTS  
4
1
1
2
1
2
1/4  
1/3  
1/4  
1
1
3
4
1/2  
2
package dry yeast  
tablespoons sugar, divided  
cup warm water  
cup sour cream  
cup cold milk  
large egg  
teaspoon vanilla  
cups flour  
tablespoons cold butter, in 1 inch pieces  
teaspoon salt  
cup yellow cornmeal  
cup all-purpose flour  
tablespoons sugar  
tablespoon baking powder  
teaspoon baking soda  
teaspoon salt  
cups buttermilk  
large eggs  
cup fresh, frozen or canned corn kernels  
1/3  
1/4  
1/4  
1-1/3  
2
1/2  
tablespoons melted butter, divided  
P reheat oven to 425°F. Melt butter in a 9”x 9” baking  
pan. Coat sides and bottom of pan with melted butter;  
Reserve.  
Filling  
1/2  
1/2  
1/2  
1
cup light brown sugar  
cup dates, cut into 1-inch pieces  
cup pecans  
Use metal blade to process dry ingredients until  
combined, about 10 seconds. Add melted butter,  
buttermilk and eggs; process until mixed, about 5  
seconds. Scrape work bowl and gently stir in corn  
kernels.  
teaspoon cinnamon  
In a 2-cup liquid measure dissolve yeast and 1  
tablespoon sugar in warm water. Let stand until  
foamy. Stir together the sour cream, milk, egg and  
vanilla extract and add to the yeast mixture.  
Pour into pre p a red pan and bake until a toothpick  
i n s e rte d in center comes out clean, about 25 minutes.  
Using the metal blade, process flour, cold butter, salt  
and remaining sugar for 10 seconds. With machine  
running, add yeast mixture through feed tube in  
steady stream as fast as flour absorbs it. After  
dough cleans inside of work bowl, continue processing  
40 seconds more to knead it.  
Muffin Variation: For corn muffins, pour batter into  
greased, standard-size muffin tins. Fill them 3/4 full.  
Bake in preheated 425°F. oven for about 25 minutes.  
Makes 8 muffins.  
Shape dough into ball and place it in lightly floured  
plastic food storage bag. Squeeze out air and close  
top with wire twist. Let rise in warm place until  
double in size, about 1 hour.  
Roll dough on lightly floured surface into 20x12-  
inch rectangle. Brush with 1 tablespoon of melted  
butter. With remaining butter, brush inside of a  
9x13-inch pan.  
Use metal blade to combine brown sugar, dates,  
pecans and cinnamon until coarsely chopped, about  
45 seconds. Spread filling over dough. Roll dough  
up, jelly-roll fashion, from long side.  
Continued on page 41.  
41  
Use sharp knife to cut rolled dough into 3/4-inch  
slices. Place slices in pan, cut side up, and let rise  
until doubled in size.  
Yield two 1-1/4 pound loaves.  
Basic Pizza Dough  
Preheat oven to 375°F. 15 minutes before baking.  
Bake coffee cake until golden and bubbly, about 20  
to 25 minutes. Serve warm.  
With this dough, you can make large pizza crusts to  
serve several, or small ones to serve a few.  
INGREDIENTS  
White Bread  
We used unbleached all-purpose flour and had  
1
1
package active dry yeast  
teaspoon sugar  
great results.  
2/3  
1-2/3  
3/4  
2
cup warm water  
cups all-purpose flour  
teaspoon salt  
INGREDIENTS  
1
package dry yeast  
teaspoons oil  
1/3  
1
5
cup warm water  
tablespoon sugar  
cups all-purpose flour  
tablespoons unsalted butter, cut into  
1-inch size pieces  
teaspoons salt  
cups ice water  
Vegetable oil for pans  
Vegetable oil for pan  
tablespoons cornmeal for pan  
1-1/2  
4
Stir yeast and sugar into warm water and let stand  
until foamy, about 10 minutes. Insert metal blade,  
put flour and salt in work bowl and turn on machine.  
Pour yeast mixture through feed tube and process  
about 45 seconds, until dough pulls away from sides  
of bowl. Add oil through feed tube and process  
60 seconds longer.  
1-1/2  
1-1/3  
Stir yeast and sugar into warm water in 2-cup  
measure and let stand until foamy, 3 to 5 minutes.  
Use dough blade to process flour, butter and salt  
for 20 seconds. Add ice water to yeast mixture.  
If dough sticks to sides of bowl, add more flour,  
1 tablespoon at a time, processing 10 seconds after  
each addition, until dough leaves sides of bowl but  
remains soft.  
With machine running, pour liquid through feed tube  
in steady stream, only as fast as flour absorbs it.  
Continue processing until dough cleans inside of  
work bowl and forms a ball. Then let machine run  
for 60 seconds to knead dough.  
Roll dough on floured surface into circle, rotating  
and turning dough often and using enough flour so  
it doesn’t stick. If dough resists rolling, let it rest  
for a few minutes and try again. Roll dough into  
15-inch circle for flat 14-inch pizza pan, or into  
10-inch circle for flat 9-inch pizza pan.  
Shape dough into ball and place in lightly floured  
plastic storage bag. Squeeze out air and close end  
with wire twist, allowing space for dough to rise.  
Let rise in warm place until dough has doubled in  
size, about 1 to 1-1/2 hours.  
Punch dough down and shape into 2 loaves.  
Place each in greased 6-cup loaf pan. Cover with  
oiled plastic wrap and let rise in warm place until  
dough just rises above top of pan, about 45 minutes.  
Preheat oven to 375˚F. 15 minutes before baking.  
Bake until top is browned, about 35-40 minutes.  
Remove from pan and cool on wire rack.  
Whole Wheat Variation: Replace 1/2 of all-purpose  
flour with an equal amount of whole wheat flour.  
D E S S E R T S  
43  
Fudgy Brownies  
Apple Pie  
These easy-to-make brownies are always a favorite  
in lunch boxes or for after school snacks.  
INGREDIENTS  
Pastry for two 9-inch pie shells  
(see Basic Pastry recipe, page 39.)  
cup sugar  
tablespoons flour  
teaspoon cinnamon  
teaspoon nutmeg  
pounds apples, peeled and cored  
INGREDIENTS  
4
ounces unsweetened chocolate  
cups light brown sugar, divided  
cup butter, melted  
large eggs  
teaspoons vanilla extract  
cup flour  
1/2  
3
3/4  
1/8  
2
1-1/2  
1/2  
4
1-1/2  
1
1/4  
1-1/2  
3/4  
teaspoon salt  
teaspoons baking powder  
cup pecan halves  
Preheat oven to 375°F. Roll out 2 pastry shells as  
directed in Basic Pastry recipe (page 39). Place  
one in a 9-inch pie plate and reserve remaining  
pastry shell.  
Preheat oven to 250˚F. Spray 9 x 9” pan with  
vegetable oil cooking spray.  
Use the metal blade to process the sugar, flour,  
cinnamon and nutmeg, about 5 seconds. Leave in  
work bowl.  
Use metal blade to coarsely chop chocolate with  
half the sugar, about 6 to 8 pulses. Then process  
continuously until finely chopped, about 20 seconds.  
Insert the standard slicing disc. Slice apples using  
medium pressure. Transfer apple/spice mixture to  
the pie plate. Place second crust over apples.  
With machine running, pour hot butter through feed  
tube. Process until smooth, about 30 seconds. Add  
remaining sugar, eggs and vanilla. Pulse twice, then  
process 10 seconds more. Add dry ingredients and  
nuts. Pulse/chop until just mixed, about 6 to 8  
times. Spread in prepared pan.  
Pinch crust edges together and form a decorative  
edge. With a sharp knife, make 6-8 small cuts in  
top crust to allow steam to escape. Place pie on a  
baking sheet and bake until juices bubble, about  
45 minutes.  
Bake until outside is lightly crusty and inside is still  
moist, about 20 minutes. Cool completely and cut  
into squares.  
Yield 1 9-inch pie.  
Yield 24 brownies.  
42  
Oil pan(s) lightly and sprinkle with cornmeal.  
Fold rolled dough in half loosely, then in half again.  
Position point at center of pan and gently unfold.  
Press into place from center outward, turn under  
the 1-inch overhang and shape it into a rim. Crust(s)  
is now ready to bake and fill.  
Use rubber spatula to spread tomato sauce evenly  
over crust, leaving rim exposed. Separate onion  
slices into rings and distribute them over sauce.  
Distribute shredded Mozzarella over onions. Arrange  
tomato slices over cheese and sprinkle with pinch of  
sugar and pepper.  
Distribute Parmesan cheese and pepperoni mixture,  
then green pepper slices, over tomatoes. Sprinkle  
evenly with basil and oregano. Return pizza to oven  
and bake for 18 minutes, or until rim of crust is  
golden and bottom is deep brown.  
Yield one 14-inch pizza crust or  
two 9-inch pizza crusts  
Pizza in a Hurry  
It takes no longer to make this pizza than to wait  
for one you order to take out.  
Yield 1 14-inch pizza.  
Tomato Pizza Sauce  
INGREDIENTS  
When this sauce stands, liquid may accumulate on  
the surface. Pour off all but 2 tablespoons, then  
stir well before using.  
1
4
14-in. pizza crust  
(see recipe pg. 41)  
ounces Parmesan cheese, at room  
temperature  
2
ounces pepperoni, cut into 3 pieces  
ounces Mozzarella cheese, very cold  
small onion, peeled, ends cut flat  
medium green pepper, cored,  
seeded and cut flat at stem  
medium tomato,  
cored and cut flat at ends  
cup Tomato Pizza sauce  
(see recipe on page 42)  
Pinch of sugar  
INGREDIENTS  
large tomatoes, peeled, seeded  
and quartered  
cup canned tomato sauce  
cup canned tomato paste  
teaspoon dried oregano  
teaspoon dried basil  
12  
1
2
1
1
1/4  
3/4  
3/4  
1
1
1
teaspoon sugar  
Salt and freshly ground black pepper  
Freshly ground black pepper  
teaspoon dried basil  
teaspoon dried oregano  
Use metal blade to coarsely chop tomatoes about  
6 times. Add remaining ingredients and pulse  
4 times to mix.  
1/2  
1/2  
Preheat oven to 425˚F. and place rack in lower third.  
Bake pizza crust for 6 minutes. In the meantime,  
prepare filling.  
Yield 2 cups.  
Use metal blade to process Parmesan cheese and  
pepperoni until coarsely chopped. Reserve.  
Insert shredding disc and process Mozzarella  
cheese. Reserve.  
Insert standard slicing disc and slice onion. Reserve.  
Slice green pepper and re s e rve. Slice tomato, using  
light pressure. Set aside on paper towels to drain.  
44  
Chocolate Chip Oatmeal Cookies  
Carrot Cake  
Toasted nuts and oatmeal make these cookies good  
for you as well as delicious.  
To make this delicious, moist cake look really  
professional, place a marzipan carrot in the center.  
You can buy them at many pastry or candy shops.  
INGREDIENTS  
cup quick-cooking oatmeal  
cup pecans  
3/4  
1
INGREDIENTS  
Butter for pans  
1
cup butter, in 1-inch pieces  
cup sugar  
cup firmly packed light brown sugar  
large eggs  
teaspoon vanilla extract  
cups flour  
teaspoon baking soda  
teaspoon salt  
Fine, dry bread crumbs for dusting pans  
1/2  
3/4  
2
1/2  
1/2  
1/2  
2
1/2  
1
3/4  
1
1/2  
1
pound carrots, peeled  
cup granulated sugar  
cup firmly packed dark brown sugar  
large eggs  
cup corn oil  
teaspoon vanilla extract  
cup walnut pieces  
1
1-1/2  
1
3/4  
9
ounces semi-sweet chocolate chips  
Vegetable oil cooking spray  
cup all-purpose flour  
tablespoon unsweetened cocoa  
teaspoon baking powder  
teaspoon cinnamon  
teaspoon baking soda  
teaspoon salt  
cup raisins, steamed over boiling water  
for 10 minutes  
Preheat oven to 350˚F. and place rack in center. Toast  
oatmeal and pecans on baking sheet until lightly  
browned, about 10 minutes. Remove and reserve.  
Turn oven up to 375˚F.  
1
1/2  
1/2  
1/2  
Use metal blade to process butter and both sugars  
until smooth, about 2 minutes. Scrape work bowl as  
necessary. Add eggs and vanilla; pulse until just  
mixed, about 6 times.  
Cream Cheese Frosting (recipe follows)  
Preheat oven to 350˚F. Butter two 8-inch round cake  
pans, line bottoms with parchment paper and butter  
paper. Dust pans with bread crumbs.  
Add toasted pecans, flour, baking soda, salt and half  
the toasted oatmeal. Pulse until mixed, about 8  
times. Remove to large bowl, add remaining  
oatmeal and chocolate chips and stir to mix.  
Drop by rounded teaspoonfuls onto greased baking  
sheets 1 inch apart and bake until golden brown,  
about 11 minutes.  
Cut carrots into lengths to fit tube horizontally.  
Use shredding disc to shred carrots; reserve.  
Process sugars, eggs, oil and vanilla with metal  
blade until smooth, about 15 seconds. Add walnuts  
and dry ingredients; pulse until combined, about 6  
times, stopping once to scrape down work bowl.  
Use spatula to stir in raisins and carrots.  
Yield 48 2-1/2 inch cookies.  
Divide batter between prepared pans and bake in  
preheated oven until a cake tester inserted in the  
center comes out clean, about 35 to 40 minutes.  
Cool in pans for 2 to 3 minutes and turn out onto  
wire racks to cool completely. Remove paper.  
Spread frosting between layers and on top  
and sides of cake.  
Yield 8 to 10 servings.  
45  
Cream Cheese Frosting  
Banana-Apple Sherbet  
This quick, easy frosting is delicious on carrot cake,  
but it is also good on many other cakes.  
INGREDIENTS  
3
medium Golden Delicious apples,  
peeled and cored  
INGREDIENTS  
1/2  
1/2  
1
pound cream cheese, in 1-inch pieces  
stick butter, in 1-inch pieces  
cup confectioner’s sugar  
3
small bananas  
tablespoons confectioner's sugar  
tablespoons lemon juice  
1-1/2  
2
1/2  
teaspoon vanilla extract  
Use metal blade to process cream cheese and butter  
until combined, about 10 seconds. Add sugar and  
process until smooth, about 5 seconds. Add vanilla  
and process until smooth, about 15 seconds.  
At least 5 hours before serving, prepare fruit by  
cutting it into 1-inch pieces. Freeze 3/4 of fruit in a  
single layer on baking sheet and refrigerate  
remaining fruit.  
Frosts 2 8-inch layers.  
Pear Frozen Yogurt  
INGREDIENTS  
A few minutes before serving, process frozen fruit  
and sugar with metal blade, pulsing about 8 times.  
Then process continuously until fruit is finely  
chopped, scraping work bowl and cover  
as necessary.  
4
medium pears, peeled and cored  
cup confectioner's sugar  
cup yogurt  
1/3  
2/3  
1-1/2  
Add refrigerated fruit and lemon juice;  
process just until mixture becomes smooth  
and creamy, scraping down work bowl as  
necessary. Taste for sweetness, adding more  
sugar if necessary.  
tablespoons lemon juice  
At least 5 hours before serving, prepare fruit by  
cutting it into 1-inch pieces. Freeze all of fruit in a  
single layer on baking sheet.  
Serve immediately, or freeze for later use. To prepare  
frozen mixture for serving, cut into 1-inch chunks.  
Process with metal blade just until mixture becomes  
smooth and creamy.  
A few minutes before serving, process frozen fruit  
and sugar with metal blade, pulsing about 8 times.  
Then process continuously until fruit is finely  
chopped, scraping work bowl and cover  
as necessary.  
Add yogurt and lemon juice; process just until  
mixture becomes smooth and creamy, scraping  
down work bowl as necessary. Taste for sweetness,  
adding more sugar if necessary.  
Serve immediately, or freeze for later use. To prepare  
frozen mixture for serving, cut into 1-inch chunks.  
Process with metal blade just until mixture becomes  
smooth and creamy.  
W A R R A N T Y  
46  
CUISINART® PRO CUSTOM 11™  
FOOD PROCESSOR LIMITED  
THREE-YEAR WARRANTY ON  
THE ENTIRE MACHINE.  
registration card promptly to facil-  
itate verification of the date of  
original purchase. However,  
return of the product registration  
card does not eliminate the need  
for the consumer to maintain the  
original proof of purchase in order  
to obtain the warranty benefits. In  
the event that you do not have  
proof of purchase date, the  
pertinent to the product’s return.  
Your Cuisinart® Pro Custom 11™  
Food Processor has been  
manufactured to the strictest  
specifications and has been  
designed for use with Cuisinart®  
Pro Custom 11™ Food Processor  
authorized accessories and  
replacement parts. This warranty  
expressly excludes any defects  
or damages caused by  
FULL FIVE-YEAR WARRANTY  
ON MOTOR  
This warranty supersedes all pre-  
vious warranties on Cuisinart® Pro  
Custom 11™ Food Processors.  
purchase date for purposes of this  
warranty will be the date of  
manufacture.  
This warranty is available to  
consumers only. You are a  
consumer if you are the owner  
of a Cuisinart® Pro Custom 11™  
Food Processor that was  
purchased at retail for personal,  
family or household use. Except  
as otherwise required under  
applicable state law, this warranty  
is not available to retailers or  
other c o m m e rcial purchasers  
or owners.  
We warrant that your Cuisinart®  
Pro Custom 11™ Food Processor  
will be free of defects in material  
and workmanship under normal  
home use for three years from the  
date of original purchase.  
accessories, replacement parts  
or repair service other than those  
authorized by Cuisinart.  
If your Cuisinart® Pro Custom  
11™ Food Processor should prove  
to be defective within the warranty  
period, we will repair it, or if we  
think necessary, replace it, without  
charge to you. To obtain warranty  
service, call our toll-free number  
800-726-0190 for additional infor-  
mation from our Customer  
Service Representatives. Or send  
the defective product to Customer  
Service at Cuisinart, 150 Milford  
Road, East Windsor, New Jersey  
08520. To facilitate the speed and  
accuracy of your return, please  
enclose a check or money order  
for $10.00 shipping and handling.  
DO NOT SEND CASH.  
This warranty excludes all  
incidental or consequential  
damages.  
Warning:  
Our Pro Custom 11™ Food  
Processor and Accessories have  
been carefully designed and  
manufactured with the highest  
quality materials to assure your  
satisfaction and safety. 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.  
We warrant that the motor for  
your Cuisinart® Pro Custom 11™  
Food Processor will be free of  
defects in material and  
workmanship under normal home  
use for five 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  
We specifically caution you not  
to use other brand accessories,  
such as juicers, which permit your  
machine to operate with exposed  
cutting or shredding discs. We  
also caution you not to use the  
large feed tube on this machine  
with machines built by other  
manufacturers.  
Under California law, only proof of  
purchase is required. California  
residents should call 800-726-  
0190 for shipping instructions. If  
the problem with the machine is  
determined to be a defect of the  
motor within the warranty period,  
all postage and handling charges  
will be refunded.  
If you have any questions about  
the safety features of your  
Cuisinart® Pro Custom 11™ Food  
Processor or any Cuisinart®  
product, please contact  
Please be sure to include a return  
address, daytime telephone  
number, description of the  
product defect, product serial  
number, original date of purchase,  
and any other information  
components and vertical  
projecting motor shaft sheath.  
We suggest that you complete  
and return the enclosed product  
us at 800-726-0190.  
Hand  
Mixers  
Toasters  
Coffeemakers  
Ice Cream  
Makers  
Blenders  
Cuisinart offers an extensive assortment of top quality products to make life in the  
kitchen easier than ever. Try some of our other countertop appliances and  
®
cookware, and Savor the Good Life .  
© 2003 Cuisinart  
Cuisinart® is a registered trademark of  
Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
03CU13135  
IB-4274A  

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