Cuisinart SUPREME SUPER 600TM SB 5600C User Manual

INSTRUCTION AND  
RECIPE BOOKLET  
Supreme Super 600Blender  
SB-5600C  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
IB-6087-CAN  
14. Always operate blender with the cover in place.  
15. Never leave your blender unattended while running.  
IMPORTANT SAFEGUARDS  
UNPACKING INSTRUCTIONS  
When using an electrical appliance, basic safety precautions should  
always be followed, including the following:  
1. Place the gift box containing your Cuisinart® Supreme Super 600™  
Blender on a flat, sturdy surface before unpacking.  
16. When blending HOT liquids, remove measured pour lid (centre  
piece of cover) to allow steam to escape.  
1. READ ALL INSTRUCTIONS BEFORE USING.  
2. Remove instruction book and other printed materials from top of  
corrugated insert.  
INTRODUCTION  
17. Twist on locking ring firmly. Injury can result if moving blades  
accidentally become exposed.  
2. To protect against the risk of electrical shock, do not put motor  
base of blender in water or other liquid.  
This may be the most powerful blender you’ll ever own. The secret  
is the high-torque 600-watt motor that powers our cyclonic blending  
action. Your Supreme Super 600Blender delivers consistently smooth  
results fast whether you’re making delicious smoothies or healthy  
vegetable purées. Preprogrammed speeds take the guesswork out of  
blending, and dishwasher-safe parts take the effort out of cleaning!  
3. Remove corrugated insert containing measured pour lid.  
4. Lift blender base from box.  
18. Do not use an extension cord with this unit. Doing so may  
result in fire, electrical shock, or personal injury.  
3. Close supervision is necessary when any appliance is used by or  
near children.  
5. Carefully lift out corrugated insert containing the glass blender jar  
assembly.  
Regarding your cord set: A longer cord has been provided so  
that you will have flexibility in positioning your Cuisinart® Supreme  
Super 600Blender near an electrical outlet. Exercise care when  
using the longer cord, to avoid entangling or tripping over the cord.  
The longer cord should be arranged so that it will not drape over  
the counter or tabletop, where it can be pulled on by children or  
tripped over. Excess cord should be stored in the cord storage  
area at the back of the blender base to avoid injury caused by the  
longer cord.  
4. Unplug from outlet when not in use, before putting on or taking off  
parts, and before cleaning or removing contents from blender jar.  
Never put hands into the blender jar or container, or handle the  
blades with appliance plugged in.  
To assemble the blender, follow the Assembly Instructions in this  
booklet. Replace all corrugated inserts in the box and save the box for  
repackaging.  
5. Avoid contact with moving parts.  
Before using for the first time: Wash all parts according to the Cleaning  
and Maintenance section in this booklet to remove any dust or residue.  
6. Do not operate any appliance with a damaged cord or plug or  
after the appliance malfunctions, or is dropped or damaged in any  
manner. Return appliance to nearest Cuisinart service facility for  
examination, repair, and/or mechanical or electrical adjustment.  
19. Wash the blender jar, cutting assembly, locking ring, and cover  
before first use.  
CONTENTS  
7. The use of attachments, including canning or ordinary jars, not  
recommended or sold by Cuisinart may cause fire, electrical shock,  
or risk of injury to persons.  
Important Safeguards ............................................................................2  
Unpacking Instructions...........................................................................3  
Introduction ............................................................................................3  
Features and Benefits ...........................................................................4  
Use and Care/Assembly ........................................................................4  
Helpful Reminders ..................................................................................5  
Operation ...............................................................................................5  
Easy Reference Guides .........................................................................5  
Cleaning and Maintenance.....................................................................6  
Dos and Don’ts ......................................................................................7  
Warranty Information ............................................................................ 8  
Blending Tips & Hints ........................................................................... 9  
General Usage Tips............................................................................... 9  
Recipes ............................................................................................... 10  
20. WARNING: TO REDUCE THE RISK OF ELECTRICAL SHOCK  
OR FIRE, DO NOT REMOVE THE BASE PANEL. NO USER  
SERVICEABLE PARTS ARE INSIDE. REPAIR SHOULD BE  
DONE ONLY BY AUTHORIZED PERSONNEL.  
8. Do not use outdoors.  
9. Do not let cord hang over edge of counter or table or touch hot  
surfaces.  
21. WARNING: FLASHING LIGHT INDICATES READY TO  
OPERATE. DO NOT TOUCH BLADES.  
10. Keep hands and utensils out of jar while blending, to reduce  
the risk of severe injury to persons or damage to blender itself.  
A rubber or plastic spatula may be used but must be used only  
when the blender is turned OFF.  
SAVE THESE INSTRUCTIONS  
FOR HOUSEHOLD USE ONLY  
NOTICE  
This appliance has a polarized plug (one prong is wider than the other).  
To reduce the risk of electric shock, this plug will fit into a polarized  
outlet only one way. If the plug does not fit fully into the outlet, reverse  
the plug. If it still does not fit, contact a qualified electrician. Do not  
modify the plug in any way.  
11. When blender is in ON mode, and LED lights are glowing, do  
not touch cutting assembly, interfere with blade movement, or  
remove blender jar cover. Accidentally touching a speed button  
may activate the blender.  
12. BLADES ARE SHARP. HANDLE CAREFULLY.  
13. To reduce the risk of injury, never place cutting assembly on base  
unless the blender jar is properly attached.  
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3
8b. Ice Crush Button  
during blending by simply lifting the measured pour lid, adding  
ingredients, and replacing the measured pour lid.  
FEATURES AND BENEFITS  
QUICK REFERENCE GUIDE  
This button is preset to the best speed for crushed ice.  
1. Cover  
9. Slip-proof Feet  
Cover should always be in place while the unit is on.  
2
3
Just press on. Tightfitting seal  
To activate blender  
To begin blending  
To change speeds  
To pulse  
Press “On” – The blender is in on mode  
Prevent movement during use and prevent damaging marks  
on countertops or tables.  
1
resists leakage.  
Warning: Do not place blender jar onto base while motor is running.  
Press desired speed button  
Press desired speed button  
2. 2-oz. (60 g) Measured Pour Lid  
Allows you to measure and add  
ingredients without removing  
the cover.  
Do not twist locking ring off blender jar when removing blender jar  
from base. Simply lift blender jar from motor base.  
10. Cord Storage (not shown)  
Keeps countertop safe and neat by storing excess cord conveniently.  
In “On” mode press “Pulse”, then press  
and release desired speed button  
as needed  
Boiling liquid or solid frozen foods (with the exception of ice cubes  
or ½-inch [1.25 cm] pieces of frozen fruit) should never be placed in  
the blender jar.  
USE AND CARE  
3. 60-oz. (1.8 L) Glass Jar with  
Pour Spout  
ASSEMBLY  
(d)  
To crush ice  
In “On” mode, press and release  
“Ice Crush” button as needed.  
Do not place ice, frozen foods or very cold liquids into a blender jar  
which has come directly from a hot dishwasher.  
To use your Cuisinart® Supreme Super 600™  
Blender, begin by assembling the blender jar.  
Has a unique, sturdy, widemouth  
design and a pour spout.  
5
To stop blending  
Press “Off” button.  
(c)  
(and deactivate blender)  
Do not place very hot liquids or foods into a blender jar which has  
come directly from the freezer. Boiling liquids should cool for  
5 minutes before being placed in blender jar.  
6
1. Turn the blender jar (a) upside down, and  
place it flat on a sturdy surface.  
4. Leak-proof Rubber Gasket  
(not shown)  
To stop blending  
Release button.  
(in pulse or ice crush mode)  
8b  
8a  
Holds the glass jar snugly in  
position for safe operation.  
(b)  
2. Position the rubber gasket (b) on the round  
opening on the bottom of the blender jar.  
8
To stop blending (in chop, mix  
purée or liquefy mode)  
Press speed button again. This will return  
the blender to “On” mode. Press “Off”  
button to turn blender off.  
Follow Cleaning and Maintenance instructions on page 6 prior to  
your first use.  
5. High-quality Cutting Assembly  
(a)  
3. Turn the cutting assembly (c) upside down,  
and place the blade end in the blender  
jar opening.  
7
with Patented Stainless  
OPERATION  
Steel Blades  
Is strong enough for all  
1. Place the motor base of your Cuisinart® Supreme Super 600™  
Blender onto a flat, sturdy surface. It is important that the surface  
be clean and dry. Assemble the blender by following the assembly  
instructions. Once the jar is assembled and is in position on the  
motor base, plug the blender into an electrical outlet.  
SPEED SELECTION GUIDE  
Refer to this guide to choose the best speed for your desired result.  
Note: Blades are sharp... handle carefully.  
9
blender tasks, including tough  
jobs, from ice crushing to  
chopping delicate herbs.  
4. Secure the rubber gasket and cutting  
Note: Blades are sharp...  
handle carefully.  
Ingredient  
Nuts  
Speed  
Chop  
Result  
assembly into position by placing the smaller opening of the locking  
ring (d) on top of the cutting assembly. Engage threads by twisting  
the locking ring clockwise until tightened. Make sure locking ring is  
tightly fastened to blender jar. Once assembled, turn the blender jar  
right side up. Note: Never place blade assembly on base unless  
assembled to jar.  
Coarse to fine  
Thick topping  
Uniformly fine  
Uniformly fine  
Smooth and creamy  
Smooth and creamy  
Smooth and creamy  
Thick and slushy  
Coarse to fine  
Coarse to fine  
Snowy  
6. Locking Ring  
Whipping cream  
Bread crumbs  
Grating citrus zest  
Milk Shakes  
Baby food  
Mix  
2. Add all necessary ingredients to the blender jar, and replace the  
cover. You may add more ingredients by lifting the measured pour  
lid and dropping ingredients through the fill area. Replace the  
measured pour lid after adding ingredients. Do not place hands  
into blender jar with blender plugged in.  
Is self-aligning so that the glass blender jar screws easily into  
position.  
Mix  
Purée  
Purée  
Purée  
Liquefy  
Liquefy  
Liquefy  
Liquefy  
Ice Crush  
7. Heavy-duty Motor Base  
Is so sturdy and stable, it will not “walk” on your counter – even  
during ice crushing!  
5. Push the cover onto the top of the blender jar. Push the measured  
pour lid into the cover.  
Note: Add liquid ingredients first, then follow with solid ingredients.  
This will provide more consistent blending and prevent unnecessary  
stress on the motor.  
8. Preprogrammed 6-Speed Push-button Controls  
Is easy to use, read and clean. The red LED lights clearly indicate  
what blender speed you are using.  
Health drinks  
Frozen cocktails  
Grinding hard cheese  
Spices  
6. Place the blender jar on the motor base so that the jar markings are  
facing you and the handle is positioned to one side.  
7. Plug in power cord. Your blender is now ready to be used.  
8a. Pulse at Any Speed Button  
Allows you to pulse at any speed from high to low, so you can  
blend ingredients only as much as needed.  
HELPFUL REMINDERS  
Ice  
Once the cover is in position, additional ingredients can be added  
4
5
Note: To remove blender jar cover, lift edge of cover upwards. Lifting  
measured pour lid will not remove cover.  
7. To crush ice: the Supreme Super 600TM Blender motor is strong  
enough to crush ice without liquid at any speed; however, for your  
convenience, we have preset the best speed for ice crushing. To  
give you greater control, the ice crush function automatically  
operates as a pulse function. To crush ice, place ice cubes in the  
blender jar, and place the cover and the measured pour lid on the  
blender jar. Press the “On” button. Press the “Ice Crush” button in  
short pulses until ice is crushed to desired consistency. See the  
Recipe Tips and Hints for more details.  
Remove the blender jar cover and the measured pour lid. Wash in  
warm, soapy water; rinse and dry thoroughly, or place in upper rack of  
dishwasher. The blender jar must be washed in warm, soapy water and  
rinsed and dried thoroughly. The blender jar can also be placed upside  
down in dishwasher.  
Always remove locking ring, cutting assembly, and rubber gasket  
before cleaning.  
When scraping the blender jar with a spatula, remove the food from  
the sides of the blender jar and place food in the centre of the  
blender jar, over the cutting assembly.  
3. To start blending: press the “On” button. The red “On” LED light  
will flash, indicating that the blender is turned on but no speed has  
been selected.  
Finally, wipe the motor base clean with a damp cloth to remove any  
residue, and dry thoroughly. Never submerge the motor base in water  
or other liquid, or place in a dishwasher.  
When chopping fresh herbs, garlic, onion, zest, bread crumbs,  
nuts, spices, etc, make sure the blender jar and cutting assembly  
are completely dry.  
4. Press the desired blending speed: both the “On” indicator light  
and the activated speed indicator light will glow. The blender will  
now be functioning at the desired speed. It is possible to switch  
speeds without pressing the “Off” button, by simply pushing the  
next desired speed button.  
Tip: You may wish to clean your blender cutting assembly as follows:  
Squirt a small amount of dishwashing liquid into assembled blender jar  
and fill halfway with warm water. Select Mix and run for 30 seconds, or  
as needed. Repeat, using clean tap water. Empty blender jar and  
carefully disassemble parts. Wash cutting assembly, gasket and  
locking ring in warm, soapy water. Rinse and dry all parts thoroughly.  
Pulses should be short bursts. Space the pulses so the blades stop  
rotating between pulses. If food tends to stick to the sides of the  
blender jar when blending, pulse in short bursts.  
8. To dislodge food: use a rubber or plastic spatula to help remove  
food lodged around the cutting assembly. Do not use spatula until  
you have turned the blender off. Replace the cover and measured  
pour lid and continue blending, if necessary. Make sure spatula is  
not inside the blender jar before blending.  
DON’T:  
Don’t store food or liquids in your blender jar.  
9. When finished blending: press the “Off” button and unplug the  
blender from the electrical outlet. Never remove the blender jar from  
the motor base until the blender is off. Do not twist locking ring  
from blender jar when removing jar from motor base. Simply lift  
blender jar from motor base. Do not place hands into blender jar  
with blender plugged in.  
Don’t place cutting assembly and locking ring onto motor base  
without the blender jar attached.  
DOs AND DON’Ts WHEN USING  
YOUR BLENDER  
Don’t attempt to mash potatoes, knead heavy dough, or beat  
egg whites.  
DO:  
Don’t remove blender jar while unit is on. Keep the blender jar  
cover on the blender jar while blending.  
Make sure the electrical outlet is rated at the same voltage as that  
stated on the bottom of the blender motor base.  
5. To stop the blending process: re-press the activated speed  
button. The blending process will stop. The red “On” indicator light  
will continue to flash to let you know that the blender is still on and  
can be reactivated by pushing the desired speed button. The  
blender can be completely deactivated and stopped at any speed  
by pushing the “Off” button. You will need to press the “On” button  
again to continue blending.  
CLEANING AND MAINTENANCE  
Don’t twist locking ring from blender jar when removing blender jar  
from motor base. Simply lift blender jar from motor base.  
Always use the blender on a clean, sturdy and dry surface.  
Always unplug your Cuisinart® Supreme Super 600Blender from the  
electrical outlet before cleaning. The blender is made of corrosion-  
resistant parts which are easy to clean. Before first use and after every  
use, clean each part thoroughly. Periodically check all parts before  
reassembly. If any part is damaged or blender jar is chipped or  
cracked, DO NOT USE BLENDER.  
Always add liquid ingredients to the blender jar first, then add  
remaining ingredients. This will ensure that ingredients are  
uniformly mixed.  
Don’t overprocess foods. Blender will achieve most desired results  
in seconds, not minutes.  
Don’t overload blender. If the motor stalls, turn the blender off  
immediately, unplug the unit, and remove a portion of the food,  
then continue.  
Cut most foods into approximately ½-inch (1.25 cm) to 1-inch  
(2.5 cm) cubes to achieve a more uniform result. Cut all cheeses  
into pieces no larger than ½-inch (1.25 cm).  
6. Pulse mode: while the blender is turned on, you can create a burst  
of power for quick, efficient blending, by activating the pulse  
function. To do so, first push the “Pulse” button, which will cause  
the pulse indicator light to flash. Next, push and release the desired  
speed button. Repeat as desired. You determine the duration of  
each pulse. While pulsing, all indicator lights (the on, the pulse, and  
the desired speed) will glow. The pulse function can be used to  
break apart larger pieces of food or to control the texture of food  
when chopping. The pulse function is also effective in starting the  
blending process when you do not want continuous power, or  
when processing items which do not require an extended amount  
of blending.  
Remove the blender jar from the motor base by lifting straight up and  
away. Twist off the locking ring by turning counterclockwise. Remove  
the cutting assembly and rubber gasket. Wash in warm soapy water,  
rinse, and dry thoroughly.  
Don’t use any utensil inside the blender jar while the motor is on.  
Use the measured pour lid to measure liquid ingredients such  
as alcohol. Replace measured pour lid after ingredients have  
been added.  
Don’t use any container or accessories not recommended by  
Cuisinart. Doing so may result in injury.  
Use a rubber or plastic spatula as needed, only when the blender  
is turned off. Never use metal utensils, as damage may occur to  
the blender jar or cutting assembly.  
Don’t place hands inside the blender jar when blender is  
plugged in.  
Place the locking ring in the upper rack of the dishwasher or wash in  
warm water.  
Don’t add boiling liquids or frozen foods (except ice cubes or  
½-inch (1.25 cm) pieces of frozen fruit) to glass blender jar. Boiling  
liquids should cool for 5 minutes before being placed in blender jar.  
CAUTION: Handle the cutting assembly carefully. It is SHARP and may  
cause injury. Do not attempt to remove blades from cutting assembly.  
Place cover on firmly. Always operate the blender with the  
cover on.  
Make sure locking ring is tightly attached to blender jar.  
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Grinding Hard Cheese: Cut cheese into ½-inch (1.25 cm) pieces;  
remove all outer hard rind. Place cheese in blender jar. Select Chop or  
Mix.  
Cuisinart cannot be held responsible for in transit damage or  
for packages that are not delivered to us. Lost and/or damaged  
products are not covered under warranty.  
Your Cuisinart® product has been manufactured to strict  
specifications and has been designed for use with Cuisinart®  
authorized accessories and replacement parts for your model.  
BLENDING TIPS & HINTS  
WARRANTY  
This warranty supersedes all previous warranties on this Cuisinart®  
product.This warranty is available to consumers only. You are a  
consumer if you own a Cuisinart® product that was purchased at  
retail for personal, family or household use. This warranty is not  
available to retailers or other commercial purchasers or owners.  
We warrant that this Cuisinart® product will be free of defects in  
material or workmanship under normal home use for three years  
from the date of original purchase.  
The simple recipes that follow include some old Cuisinart favourites as  
well as some creative combinations that are sure to please your friends  
and family. Thanks to the superior ice crushing power of the Cuisinart®  
Supreme Super 600Blender, you’ll also be able to make delicious  
frozen drinks.  
LIMITED THREE-YEAR WARRANTY  
Pulse to chop cheese, 10–12 times, and blend until desired grind is  
reached. For best results, grind no more than 3–4 ounces (85-115 g)of  
cheese at a time.  
These warranties expressly exclude any defects or damages  
caused by accessories, replacement parts or repair service  
other than those that have been authorized by Cuisinart. These  
warranties exclude all incidental or consequential damages.  
Whipping Cream: If possible, chill blender jar and cutting assembly in  
refrigerator for 15 minutes. Add 1 cup (250 ml) heavy or whipping cream  
to blender jar. Cover jar. Select Stir (1-second pulses) 20–30 times until  
cream is thickened. (Do not overprocess – bits of butter will begin to  
appear.) If desired add 1 tablespoon (15 ml) sugar and 1–2 teaspoons (5-  
10 ml) of vanilla or other flavouring. Consistency with be that of a  
thickened but not fluffy whipped cream and is most appropriate for  
topping desserts or coffee drinks.  
Chopping Nuts: Place ½ cup (125 ml) shelled nuts in the blender jar and  
cover blender. Select Chop and pulse until desired chop is achieved.  
Pulse fewer times for coarsely chopped nuts. For best results process  
small amounts, ½ cup (125 ml) or less.  
BEFORE RETURNING YOUR CUISINART® PRODUCT  
Important: If the nonconforming product is to be serviced by  
someone other than Cuisinart’s Authorized Service Centre, please  
remind the servicer to call our Consumer Service Centre to ensure  
that the problem is properly diagnosed, the product serviced with  
the correct parts, and to ensure that the product is still under  
warranty.  
Bread, Cookie or Cracker Crumbs: Break or cut bread, cookies or  
crackers into pieces ½ inch (1.25 cm) or less in size. For best bread  
results, use day-old bread (drier bread works best). Place bread, cookie  
or cracker pieces in blender jar. Select Purée and pulse to chop, then  
blend continuously until desired texture of crumbs is achieved. For best  
results process 1 cup (250 ml) or less at a time.  
For warranty purposes, we would like to suggest that you register  
of the date of original purchase. However, should you not wish to  
register on-line we recommend the consumer to maintain original  
receipt indicating proof of purchase. In the event that you do not  
have proof of purchase date, the purchase date for purposes of this  
warranty will be the date of manufacture.  
GENERAL USAGE TIPS  
• Assemble the blender completely before beginning any blending task,  
taking care that the gasket has been inserted to prevent leakage.  
Crushing Ice: Add up to 10 standard ice cubes to the blender jar.  
Cover. Press the Ice Crush button, using short bursts, 10 times, or until  
cubes are the consistency of snow. Press STOP button. Pulse fewer  
times if coarsely chopped ice is desired.  
When calling our Authorized Service Centre for in warranty  
service please make reference to your model number and the  
manufacturing date code. This information can be found in the  
rating area on the body or underneath the base of your unit.  
The model number will follow the word Model: SB-5600C. The  
manufacturing date code is a 4 or 5 digit number. Example, 60630  
would designate year, month & day (2006, June 30th).  
If your Cuisinart® product should prove to be defective within the  
warranty period, we will repair it or, if we think it necessary, replace  
it. To obtain warranty service, please call our Consumer Service  
Centre toll-free at 1-800-472-7606 or write to:  
• Always take care to place lid firmly on blender container before blending.  
• Always turn blender off and allow blades to stop completely before  
removing the lid or lifting container from blender.  
Grating Fresh Citrus Zest: For best results, blender jar and cutting  
assembly must be clean and dry. Remove zest from fruit in strips using a  
vegetable peeler; use a sharp knife to remove the bitter white pith from  
the underside of the zest. Cut strips in half. Process no more than 8  
strips at a time (zest of 1 medium lemon). Add strips and 1 or more tea-  
spoons  
• For “frozen” drinks, chill all ingredients before blending. This includes  
liquor, which may even be kept in the freezer if space allows.  
• Keep frozen fruit (whole berries, slices, chunks or pieces of other fruits)  
on hand to be able to replace ice to make “frozen,” “slushy,” or  
“smoothie” type drinks at any time. Using frozen fruit keeps the drink  
from tasting watered down.  
©2006 Cuisinart  
Cuisinart® is a registered  
trademark of Cuisinart  
(5 ml) of sugar or coarse salt (from recipe) to the blender jar. Cover  
blender jar. Select Purée; blend for 15–20 seconds. Press STOP button.  
• Additional ice cubes or pieces of frozen fruit can be added through the  
feeder hole in the lid of the blender while the blender is running.  
Cuisinart Canada  
156 Parkshore Drive  
Brampton, Ont. L6T 5M1  
156 Parkshore Drive  
Brampton, Ont L6T 5M1  
Baby Food: Combine ½ cup (125 ml) cooked unseasoned or lightly  
seasoned vegetables, fruit or meat from the family meal with 3–4  
tablespoons (45-60 ml) liquid (water, milk, fruit juice, broth, or cooking  
liquid) in the blender jar. Select Liquefy. Blend for 15–20 seconds until a  
smooth purée is reached. Add more liquid as necessary and process  
further until desired texture is reached. For “junior” type foods, select  
Purée and use the pulse. Always consult with your pediatrician/family  
physician concerning the best foods for your baby and when to  
introduce new foods to his/her diet.  
• For best results, cut foods into similar sized pieces, ½–¾ inches (1.25-2  
cm) in size.  
Consumer Call Centre Email:  
consumer_canada@conair.com  
To facilitate the speed and accuracy of your return, please also  
enclose $10.00 for shipping and handling of the product. Please  
also be sure to include a return address, description of the product  
defect, product serial number, and any other information pertinent  
to the product’s return. Please pay by cheque or money order.  
NOTE: For added protection and secure handling of any Cuisinart®  
product that is being returned, we recommend you use a traceable,  
insured delivery service.  
• If foods do not seem to be blending smoothly, use the pulse to chop,  
then blend continuously.  
Printed in China  
06CC25097  
• Allow hot foods to cool slightly before blending.  
• When using the Cuisinart® Supreme Super 600Blender to purée hot  
mixtures such as creamed soups and baby foods, strain the solids from  
the liquid, reserving the cooking liquid. Then place the cooked solids in  
Any other trademarks or service marks referred to herein are  
the trademarks or service marks of their respective owners.  
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Calories 129 (5% from fat) • carb. 22g • pro. 2g • fat 1g  
• sat. fat 0g • chol. 2mg • sod. 29mg • calc. 82mg • fiber 3g  
1
¾
medium banana, cut into ½-inch (1.25 cm) slices  
cup (175 ml) pineapple chunks (1-inch (2.5 cm) pieces)  
(fresh or canned, drained)  
cup (250 ml) navel orange segments, cut into 1-inch  
(2.5 cm) pieces  
cup (250 ml) strawberries, hulled and halved  
cup (250 ml) mango chunks (1-inch (2.5 cm) pieces)  
cup (250 ml) raspberries (fresh or frozen)  
cup (250 ml) blueberries (fresh or frozen)  
cup (250 ml) ice cubes (about 6 standard)  
until puréed. Press purée through a fine mesh strainer to remove seed  
particles. One average pomegranate will yield about ½ cup (125 ml)  
fresh pomegranate juice.  
the blender jar along with ½ to 1 cup (125-250 ml) of the reserved cook-  
ing liquid. Use the Pulse to chop, then blend until desired consistency/  
purée is reached. Blending hot mixtures is often better done in several  
batches.  
1
Mango Peach Citrus Frosty  
Breakfast Banana Berry Smoothie  
• When blending hot foods/liquids, leave the feeder cap off or ajar to allow  
steam to be released to prevent the lid from popping up/off. Cover the  
lid with a clean dish towel and hold down to prevent it from lifting up.  
1
1
1
1
1
Using frozen peaches keeps the flavours of this frosty drink intense.  
This meal in a smoothie is a perfect start to the day.  
Makes 5 cups (1.25 L)  
Makes 3-½ cups (875 ml)  
• When blending hot foods/liquids, make certain there is sufficient room  
for expansion during blending.  
2
cups (500 ml) fresh tangerine or orange sections  
(remove bitter white pith and seeds)  
cups (625 ml) mango pieces (¾-inch (2 cm) )  
ounces (240 ml) frozen sliced peaches  
1
frozen banana  
1
cup (250 ml) fresh strawberries  
2½  
• The blender is a perfect tool for creating baby foods and purées for  
special needs diets.  
Layer the ingredients in the blender jar in the order listed. Place cover  
on blender jar. Blend on Liquefy and process for about 25 to 30  
seconds until smooth.  
1
cup (250 ml)frozen berries (raspberry or strawberry)  
cups (375 ml) orange juice or soymilk  
cup (125 ml) fat free vanilla yogurt  
tablespoon (15 ml) protein powder (soy or whey)  
8
1½  
½
1
2
3
cup (150 ml) juice (white grape, orange) or ginger ale*  
• A quick way to clean the blender is to let it clean itself. Add about 2  
cups (500 ml) of warm water and a drop of liquid dish soap to the  
blender jar. Run the blender for about 30 seconds, until it is clean. Rinse  
thoroughly with warm water to remove all soap and allow to air dry.  
Optional garnishes: orange or kiwi slices, a sprig of fresh mint  
Note: The riper the fruit, the sweeter the smoothie.  
Nutritional information per 8-ounce (240 ml) serving:  
Calories 138 (5% from fat) • carb. 33g • pro. 2g • fat 1g • sat. fat 0g  
• chol. 0mg • sod. 9mg • calc. 41mg • fiber 6g  
Place ingredients in the blender jar in the order listed. Place cover on  
blender jar. Blend on Liquefy and process for about 25 to 30 seconds  
until smooth.  
Place all the ingredients in the blender jar in the order listed. Blend on  
Liquefy until completely smooth, thick and homogenous, about 20 to  
30 seconds. Serve immediately. Garnish as desired.  
• Xanthan gum may be added to dressings and marinades to prevent  
separation.  
Nutritional information per ½-cup (125 ml) serving:  
Calories 70 (5% from fat) • carb. 12g • pro. 5g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 11mg • calc. 79mg • fiber 2g  
In the Pink Good Morning Smoothie  
*Turn this into a frosty cocktail by substituting vodka or rum for the  
juice.  
RECIPES  
Fruit smoothies are a great way for non-breakfast eaters to start the  
day – this one is full of vitamins and antioxidants as well as flavour.  
Before starting any of these or your own recipes, make sure the  
Cuisinart® Supreme Super 600Blender is properly assembled. Follow  
the assembly directions on page 4 of this instruction booklet for  
correct blender assembly procedure.  
Nutritional information per ½-cup (125 ml) serving:  
Calories 67 (5% from fat) • carb. 17g • pro. 1g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 1mg • calc. 21mg • fiber 2g  
Berry, Pear & Ginger Smoothie  
Makes 48 ounces (1.4 L) (six 1-cup (250 ml) servings)  
Ginger adds a refreshing and different flavour to this smoothie.  
3
2
small bananas (about 12 ounces (355 ml), peeled, cut into  
¾-inch (2 cm) pieces  
cups (250 ml) fresh pink grapefruit sections  
(remove and discard seeds and bitter white pith)  
cup (175 ml) pomegranate juice*  
Lemony Pineapple Slushy  
Makes about 6 cups (1.5 L)  
Nutritional information is based on number of servings indicated. If a  
recipe produces a range of servings, it is based on the highest serving  
yield for that particular recipe. If a recipe has a lower fat option, that is  
the one used for nutritional analysis.  
Not too tart, not too sweet, just refreshing.  
¾
¾
2
cup (175 ml) cranberry juice  
cup (175 ml) pear nectar  
pears, ripe but firm (about 1 pound (500 g) total), peeled,  
cored, cut into 1-inch (2.5 cm) pieces  
cup (250 ml) lowfat vanilla yogurt  
Makes about 5 cups (1.25 L)  
¾
¾
8
cup fat (175 ml) free or lowfat vanilla yogurt  
ounces (240 ml) frozen strawberries (about 20)  
2
2
1
6
cups (500 ml) lemon sorbet  
cups (500 ml) fresh pineapple cubes (about 1-inch(2.5 cm) )  
banana, sliced (may freeze slices)  
1
¾
½
8
cup (175 ml) frozen raspberries (or blueberries)  
teaspoon (2 ml) ginger (or ½ tablespoon (7 ml) candied ginger)  
ice cubes  
Place ingredients in blender jar in order listed. Pulse on Liquefy five  
times. Blend on Liquefy for 20 to 30 seconds until smooth and  
homogenous. Serve immediately or cover and refrigerate.  
ounces (170 g) white grape juice or ginger ale*  
DRINKS  
Fresh Fruit Smoothie  
Garnish suggestions: Slices/wedges of fresh pineapple, sliced  
fresh strawberries  
Nutritional information per 1-cup (250 ml) serving:  
Calories 130 (5% from fat) • carb. 31g • pro. 3g • fat 1g • sat. fat 0g  
• chol. 1mg • sod. 26mg • calc. 70mg • fiber 3g  
Garnish: fresh raspberries, mint leaves  
Layers of fresh fruit blend in just seconds to make this  
all-fruit smoothie.  
Place all the ingredients in the blender jar in the order listed. Blend on  
Liquefy until completely smooth, thick and homogenous, about 20 to  
30 seconds. Serve immediately. Garnish as desired.  
Place all ingredients in blender jar in order listed. Blend on Liquefy for  
30 to 35 seconds, until smooth, creamy and completely emulsified.  
*You may use either freshly made pomegranate juice or purchased  
pomegranate juice. To prepare fresh pomegranate juice in your  
Cuisinart® Supreme Super 600Blender, remove the seeds from a  
fresh pomegranate. Place them in blender jar. Select Purée and blend  
Makes six 8-ounce (240 ml) servings  
Serve garnished with fresh raspberries and mint leaves.  
½
cup (125 ml) orange juice  
For an adult drink, add rum or vodka to taste or as a replacement for  
the juice or soda.  
1½  
cups (375 ml) cantaloupe, cut into 1-inch (2.5 cm) pieces  
Nutritional information per 1-cup (250 ml) serving:  
10  
11  
Nutritional information per 1-cup (250 ml) serving:  
Calories 210 (0% from fat) • carb. 55g • pro. 1g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 15mg • calc. 21mg • fiber 1g  
Nutritional information per 1-cup(250 ml) serving:  
Calories 179 (36% from fat) • carb. 26g • pro. 4g • fat 7g  
• sat. fat 3g • chol. 29mg • sod. 74mg • calc. 147mg • fiber 2g  
Nutritional information per ½-cup (125 ml) serving:  
Calories 369 (38% from fat) • carb. 38g • pro. 2g • fat 16g  
• sat. fat 10g • chol. 58mg • sod. 63mg • calc. 84mg • fiber 0g  
Sunshine Colada  
A play on the traditional piña colada – we have added mango,  
peaches and banana for variety.  
White Russian  
Dulce de Leche Shake  
Makes 5 cups (1.25 L)  
Maple Almond Vanilla Shake  
A deliciously creamy dessert drink for adults.  
The popular South American caramel spread is used to  
flavour this delicious shake.  
1½  
cups (375 ml) orange-peach-mango juice  
(orange juice may be substituted)  
Maple syrup and a touch of almond perk  
up the traditional vanilla shake.  
Makes 6 cups (1.5 L)  
5
2
ounces (145 g) dark rum  
cups (500 ml) fresh pineapple, cut into 1-inch  
(2.5 cm) pieces  
Makes about 6 (1.5L) cups  
2
cups (500 ml) whole milk (may use lowfat)  
cup (125 ml) Kahlua® or other coffee-flavoured liqueur  
cup (125 ml) vodka, preferably vanilla-flavoured  
cups (750 ml) vanilla ice cream  
Makes about 6 cups (1.5 L)  
½
½
3
3
cups (750 ml) vanilla bean or French vanilla ice cream  
cups (375 ml) milk (whole or reduced fat)*  
cup (75 ml) dulce de leche (a very thick, Spanish/South  
American caramel sauce which can be found in well-  
stocked grocery and specialty food markets)  
2
4
5
1
cups (500 ml) milk (can use lowfat)  
cups (1 L) vanilla ice cream  
tablespoons (75 ml) pure maple syrup  
teaspoon (5 ml) pure almond extract  
1½  
1
1
1
¼
mango, cut into cubes (about 1½ cups(375 ml) )  
cup (250 ml) frozen peaches, cut into 1-inch (2.5 cm) pieces  
banana, cut into 1-inch (2.5 cm) pieces  
cup (50 ml) cream of coconut  
1
3
Place ingredients in blender jar in order listed. Place cover on blender  
jar. Blend on Liquefy and process for about 25 to 30 seconds until  
smooth and creamy.  
Place all the ingredients in the blender jar in the order listed. Blend on  
Liquefy until completely smooth, thick and homogenous, about 20 to  
30 seconds. Serve immediately.  
Garnish: Sugared pecans, sliced fresh peach or strawberry  
Place ingredients in blender jar in order listed. Place cover on blender  
jar. Blend on Liquefy for about 25 to 30 seconds until smooth.  
Nutritional information per 1-cup (250 ml) serving:  
Calories 307 (29% from fat) • carb. 31g • pro. 5g • fat 10g  
• sat. fat 6g • chol. 41mg • sod. 100mg • calc. 185mg • fiber 0g  
Place all the ingredients in the blender jar in the order listed. Blend on  
Liquefy until completely smooth, thick and homogenous, about 20 to 30  
seconds. Serve immediately. Serve in chilled martini glasses as a dessert  
drink. Garnish with chopped sugared pecans and a slice of fresh peach or  
strawberry.  
Nutritional information per 1-cup (250 ml) serving:  
Calories 217 (13% from fat) • carb. 32g • pro. 2g • fat 3g  
• sat. fat 2g • chol. 0mg • sod. 10mg • calc. 17mg • fiber 3g  
Nutritional information per 1-cup (250 ml) serving:  
Calories 261 (38% from fat) • carb. 36g • pro. 6g • fat 11g  
• sat. fat 7g • chol. 46mg • sod. 120mg • calc. 233mg • fiber 0g  
*For an adult dessert drink, in addition to the milk add bourbon, rum, brandy  
or liqueur such as amaretto or Frangelico® – about ½ ounce  
(15 g) per ¾-cup (175 ml) shake.  
SOUPS  
Grasshoppers  
Strawberry Margarita  
Cool, Creamy Avocado and Cucumber Soup  
Nutritional information per 1-cup (250 ml) serving:  
Calories 262 (48% from fat) • carb. 29g • pro. 5g • fat 14g  
• sat. fat 8g • chol. 48mg • sod. 114mg • calc. 186mg • fiber 0g  
Serve Grasshoppers as an after-dinner treat. For a non-alcoholic  
version, use mint and clear chocolate syrups found in coffee bars.  
Using frozen strawberries instead of ice prevents this drink from  
having a watered down flavour.  
This chilled soup requires no cooking and is perfect for  
a hot summer day.  
Makes about 3 cups(750 ml) – 6 servings  
Makes 4 cups (1 L)  
Makes 6 cups (1.5 L)  
Strawberry Shake  
2
¼
4
4
6
cups (500 ml) vanilla ice cream  
cup (50 ml) heavy cream  
ounces (115 g) green crème de menthe  
ounces (115 g) white crème de cacao  
ice cubes  
6
tablespoons (90 ml) fresh lime juice  
cup (125 ml) orange juice  
cup (50 ml) Triple Sec  
cup (125 ml) tequila  
cups (500 ml) frozen strawberries  
cup (250 ml) strawberry sorbet  
1
3
medium-large cucumber, peeled, seeded,  
and cut into ½-inch (1.25 cm) pieces  
medium avocados (7-8 ounces each(200-227 g), peeled,  
seeded, and cut into ¾-inch (2 cm) pieces  
ounces (60 g) chopped shallots (90 ml)  
medium jalapeño pepper, stemmed, seeded,  
and cut into ½-inch (1.25 cm) pieces  
cups (625 ml) buttermilk  
cup (175 ml) chicken or vegetable stock (cool)  
tablespoons (45 ml) fresh lime juice  
teaspoon (7 ml) kosher salt (to taste)  
teaspoon (1 ml) ground coriander  
This shake really tastes like strawberries!  
½
¼
½
2
Makes about 6 cups (1.5 L)  
1
16  
1
cup (250 ml) milk  
2
1
ounces (475 ml) frozen strawberries, thawed  
cup (250 ml) strawberry ice cream  
cups (500 ml) vanilla ice cream  
1
Garnish: Fresh mint leaves, chocolate cookies, mini chocolate  
morsels  
2
2½  
¾
3
½-1  
¼
Place ingredients in blender jar in order listed. Place cover on blender  
jar. Blend on Liquefy and process for about 25 to 30 seconds until  
smooth.  
Place ingredients in blender jar in order listed. Place cover on blender  
jar. Blend on Liquefy and process for about 25 to 30 seconds until  
smooth.  
Place milk and thawed strawberries in blender jar. Cover blender jar.  
Blend on Liquefy until homogenous 20 seconds. Add the strawberry  
and vanilla ice creams. Pulse on Liquefy about 3 to 4 times, and then  
blend again on Liquefy until smooth, about 40 seconds. Serve  
immediately.  
Nutritional information per 1-cup (250 ml) serving:  
Calories 281 (1% from fat) • carb. 46g • pro. 1g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 8mg • calc. 24mg • fiber 3g  
¼
teaspoon (1 ml) ground cumin  
Garnish and serve in chilled martini glasses.  
¼
teaspoon (1 ml) ground white pepper  
12  
13  
boil, then reduce heat to low and simmer, loosely covered, for 20  
minutes.  
Preheat oven to 400°F (200ºC). Line a baking sheet with parchment  
and drizzle with half the olive oil. Arrange the mushrooms in a single  
layer, drizzle with remaining olive oil and sprinkle with salt. Toss to  
coat, then arrange in a single layer again. Place in preheated oven and  
roast until mushrooms are browned, crispy and about half their original  
size. Let cool and reserve to use as “croutons” for the soup.  
2
1
pounds (1 kg) red beets, stems cut to 3 inches (6 cm)  
in length, greens reserved for another use or discarded  
can (35 ounces) Italian plum tomatoes, drained,  
juices reserved  
Place all ingredients in the blender jar in the order listed. Blend on  
Purée for 35 to 45 seconds until smooth, creamy and homogenous.  
Chill if not serving immediately.  
Strain the solids from the cooking liquid, reserving liquid. Place solids  
and 1 cup (250 ml) of the cooking liquid in the blender jar with the  
chipotle peppers. Cover and blend on Purée for 20 to 30 seconds until  
completely emulsified, smooth and homogenous. Return purée to clean  
saucepan and stir in reserved cooking liquid. Reheat if necessary.  
2
2
½
3
1½  
4
tablespoons (30 ml) unsalted butter  
Serving suggestions – garnish with diced tomato, chopped jalapeño  
peppers and slices of avocado.  
cups (500 ml) chopped (½-inch (1.25 cm) pieces) onions  
cup (125 ml) sliced (½-inch (1.25 cm) thick) celery  
cloves garlic, peeled and halved lengthwise  
teaspoons (7 ml) tarragon  
ounces (115 g) russet potato, peeled and cubed  
(¾-inch (2 cm) cubes)  
cups (1-1.25 L) chicken stock or broth  
teaspoon (5 ml) kosher salt  
teaspoon (1 ml) freshly ground white pepper  
Place the dried mushrooms in a heatproof bowl. Cover with boiling  
water and let stand until softened, about 20 to 30 minutes. Drain,  
reserving the soaking liquid. Pour the soaking liquid through a coffee  
filter set in a strainer to remove any impurities and reserve.  
Nutritional information per ½-cup (125 ml) serving:  
Calories 119 (65% from fat) • carb. 8g • pro. 3g • fat 9g  
• sat. fat 2g • chol. 2mg • sod. 182mg • calc. 72mg • fiber 3g  
Note: Recipe may be doubled – blend to purée in 2 batches.  
Nutritional information per 1-cup (250 ml) serving:  
Calories 212 (45% from fat) • carb. 26g • pro. 5g • fat 11g  
• sat. fat 3g • chol. 5mg • sod. 973mg • calc. 60mg • fiber 4g  
Heat the butter in a 5-quart (4.7 L) Dutch oven type pan over medium  
heat. Add the leeks, onion, celery, and garlic. Cook until tender and  
translucent, about 3 to 5 minutes. Add the sliced mushrooms and  
thyme. Cook over medium-low heat until mushrooms are tender and  
have given up most of their liquid, about 15 to 20 minutes. Stir in the  
sherry and cook until reduced to about 1 tablespoon (15 ml). Add  
enough chicken stock to the reserve mushroom soaking liquid to make  
5 cups (1.25 L) and add to the vegetable mixture with the potato and  
salt. Cover loosely and bring to a boil. Reduce heat to low, and  
simmer, loosely covered until potato is tender, about 20 minutes. Stir in  
pepper and lemon juice. Let stand 5 minutes. Strain the solids from  
the liquid, reserving all liquid. Have a large clean saucepan ready.  
4-5  
1
¼
Chipotle Roasted Tomato Soup  
This slightly spicy, slightly smoky tomato soup would be great  
with a grilled cheese sandwich.  
Creamy Mushroom Soup with  
Roasted Mushroom “Croutons”  
Optional garnishes: Sour cream or heavy cream, sprigs of fresh  
tarragon  
Makes 6 cups (1.5 L)  
Porcini mushrooms add extra flavour to the soup, and the Roasted  
Mushroom “Croutons” make a flavourful garnish.  
Preheat oven to 425°F (220ºC). Scrub the beets and wrap in a double  
thickness of aluminum foil. Place in hot oven and roast until tender  
when tested with a knife, about 2 to 2½ hours, depending on the size of  
the beets. Preheat a second oven to 300°F (150ºC). Line a jelly-roll pan  
with parchment. Cut tomatoes in half lengthwise and arrange in a single  
layer on the prepared pan. Roast tomatoes for 1 hour.  
1
2
1
1
½
¼
1
can (35 ounces) plum tomatoes in heavy sauce  
tablespoons (30 ml) extra virgin olive oil, divided  
tablespoon (15 ml) unsalted butter  
cup (250 ml) chopped (½-inch (1.25 cm) pieces) onion  
cup (125 ml) sliced carrots (½-inch (1.25 cm) thick)  
cup (50 ml) sliced celery (½-inch (1.25 cm) thick)  
teaspoon (5 ml) oregano  
Makes 8 cups (2L)  
For the Roasted Mushroom “Croutons”  
2
1
1
tablespoons (30 ml) extra virgin olive oil  
pound (500 g) sliced mushrooms  
teaspoon (5 ml) kosher salt  
Place half the solids in the blender jar with 1½ cups (375 ml) of the  
liquid. Cover and blend on Purée until smooth, creamy and  
homogenous, about 30 to 40 seconds. Transfer to the clean saucepan  
and repeat with remaining solids and 1½ cups (375 ml) of the liquid.  
Combine with puréed mixture in saucepan. Stir in any remaining liquid,  
and half-and-half or light cream. Place over low heat to reheat to  
serving temperature. Serve hot and sprinkle with Roasted Mushroom  
Croutons.  
Melt butter in a 5- or 6-quart (4.7- or 5.7 L) Dutch oven style stockpot  
over medium heat. When melted, add onions, celery, and garlic. Cook,  
stirring frequently, until translucent, about 3 to 5 minutes. Stir in  
tarragon, reduce heat to low, cover loosely and cook for 10 minutes.  
Add the reserved tomato juices and enough chicken stock to make 6  
cups (1.5 L) of liquid in total and the cubed potato. Raise the heat to  
high and bring to a boil. Reduce heat to low, cover loosely and simmer  
for 1 hour. Stir in salt and pepper. Remove from heat and let stand 5  
minutes.  
½
½
2½  
¼
1
teaspoon (2 ml) ground coriander  
teaspoon (2 ml) ground cumin  
cups (625 ml) chicken stock  
cup (50 ml) white rice  
teaspoon (5 ml) kosher salt  
For the Creamy Mushroom Soup  
2
2
4
2
1
½
2
1
ounces (60 g) dried porcini mushrooms  
cups (500 ml) boiling water  
tablespoons (60 ml) unsalted butter  
cups (500 ml) sliced leeks (½-inch (1.25 cm) thick)  
cup (250 ml) chopped onion (½-inch (1.25 cm) pieces)  
cup (125 ml) sliced celery (½-inch (1.25 cm) thick)  
cloves garlic, peeled, smashed and cut in half  
pound (500 g) sliced mushrooms  
1-2  
teaspoons (5-10 ml) chipotle peppers with sauce  
(from a can)  
Nutritional information per 1-cup (250 ml) serving:  
Strain the solids from the liquid, and transfer all but 2 cups (500 ml) of  
the cooking liquid to a clean pot. Place half the cooked vegetables in  
the blender jar with 1 cup (250 ml) of the cooking liquid. Blend on  
Purée until smooth and homogenous, about 25 to 30 seconds. Transfer  
to the pot of cooking liquid and stir. Repeat with the remaining  
vegetables and cup of cooking liquid. Add to soup in pot and stir to  
blend. Serve hot or chilled. If serving hot, keep warm over low heat  
until ready to serve. Garnish as desired.  
Preheat oven to 300°F (150ºC). Line a baking sheet with sides with  
parchment. Drain tomatoes and reserve sauce. Cut tomatoes in half  
lengthwise and place cut side up in a single layer on prepared baking  
sheet. Drizzle with 1 tablespoon (15 ml) olive oil and roast for 1½ hours.  
Calories 206 (44% from fat) • carb. 23 • pro. 6g • fat 11g  
• sat. fat 5g • chol. 18mg • sod. 715mg • calc. 47mg • fiber 4g  
1
teaspoon (5 ml) thyme  
cup (75 ml)dry sherry  
1
3
Roasted Beet & Tomato Soup with Tarragon  
3 to 4 cups (750 ml - 1 L) chicken stock or broth  
Place butter and remaining olive oil in a large saucepan. Heat on  
medium-high until butter is melted. Add onions, carrots, and celery.  
Reduce heat to low and cook until vegetables are softened and  
translucent, about 4 to 5 minutes. Add oregano, coriander and cumin.  
Cook for 2 to 3 minutes until herbs are aromatic. Add reserved tomato  
liquid, roasted tomato halves, chicken stock, rice, and salt. Bring to a  
8
ounces (227 g) russet potato, peeled and cut into 1-inch  
(2.5 cm) pieces  
This is a “slow food” soup. It takes a while, but roasting the beets  
and tomatoes concentrates the flavours and colour in this vivid ruby  
red soup that is scented with just a hint of tarragon. This soup may  
be served hot or chilled – add a dollop of sour cream or a drizzle of  
heavy cream if you are feeling indulgent.  
1
teaspoon (5 ml) kosher salt  
¼
2
¼
teaspoon (1 ml) ground white pepper  
tablespoons (30 ml)fresh lemon juice  
cup (50 ml) half-and-half or light cream  
Nutritional information per 1-cup (250 ml) serving:  
Calories 146 (21% from fat) • carb. 24g • pro. 6g • fat 4g  
• sat. fat 2g • chol. 8mg • sod. 772mg • calc. 65mg • fiber 6g  
Makes 8 cups (2 L)  
14  
15  
Nutritional information per ½-cup (125 ml) serving:  
Calories 127 (67% from fat) • carb. 9g • pro. 2g • fat 10g  
• sat. fat 1g • chol. 0mg • sod. 213mg • calc. 40mg • fiber 2g  
Curried Butternut Squash & Apple Soup  
Creamy Potato Leek Soup  
SAUCES, DRESSINGS, MARINADES  
A delicious autumn or winter soup – this one is a perfect  
first course for a holiday dinner.  
This versatile soup may be served hot or chilled.  
Romesco Sauce  
Makes six servings  
Makes approximately 10 cups (2.4 L) of soup  
This sauce of Spanish origin is delicious served with grilled chicken,  
vegetables, or even grilled seafood.  
Mole Sauce  
2
medium leeks, white and tender green only,  
sliced horizontally and cut into ½-inch (1.25 cm) pieces  
tablespoon (15 ml) unsalted butter  
small onion (3-4 ounces(85-115 g) ), peeled and cut into  
½-inch (1.25 cm)pieces  
2
tablespoons (30 ml) unsalted butter  
cups (375 ml) chopped onions  
cup (75 ml) thinly sliced celery  
This traditional Mexican dark reddish-brown sauce is most often  
served with poultry, but is also delicious with pork.  
1½  
1
1
Makes 3½ cups (875 ml) sauce  
1
3
5
2
12  
2
tablespoons (75 ml) extra virgin olive oil  
pounds (1 kg) tomatoes, sliced in half  
ounces (340 g) sweet red peppers sliced in half  
shallots, unpeeled  
Makes 4 cups (1 L)  
(approximately 1 medium stalk)  
2
teaspoons (10 ml) curry powder  
¼
2
teaspoon (1 ml) thyme  
2
1
3
2
¼
¼
¼
1
1
¼
2
tablespoons (30 ml) olive oil  
medium onion (about 5 ounces( 145 g) ), diced  
cloves garlic, chopped  
tablespoons (30 ml) chili powder  
teaspoon (1 ml) cinnamon  
teaspoon (1 ml) cumin  
teaspoon (1 ml) ground coriander  
teaspoon (5 ml) kosher salt  
corn tortilla, cut into small pieces  
cup (50 ml) toasted almonds  
tablespoons (30 ml) natural peanut butter  
cans (4.5 ounces each) chopped green chiles  
can (28 ounces) diced tomatoes, liquid drained  
cups (300 ml) chicken broth  
¼
2
teaspoon (1 ml) ginger  
medium russet potatoes (about ¾ pound (375 g) total),  
peeled, cut into 1-inch (2.5 cm) slices  
cups (375 ml) fat free, low-sodium chicken stock or broth  
cup (175 ml) water  
teaspoon (5 ml) kosher salt  
teaspoon (2ml) white pepper  
pounds (1 kg) 1-inch (2.5 cm) butternut squash cubes  
(weigh after peeling, seeding and cubing)  
ounces (340 g) apples, peeled, cored and cut in wedges  
tablespoons (45 ml) white rice  
5
garlic cloves, unpeeled  
1½  
¾
1
½
¾
1½  
cups (375 ml) white bread cubed  
(about 1-inch (2.5 cm) cubes)  
cup (125 ml) roasted almonds, chopped  
tablespoons (45 ml) sherry vinegar  
tablespoons (45 ml) sherry  
12  
3
½
3
3
5
cups (1.25 L) chicken stock  
1
teaspoon (5 ml) kosher salt  
cup (175 ml) half-and-half  
½
teaspoon (2ml) freshly ground pepper  
1
¾
¾
cup (250 ml) chicken or vegetable stock  
teaspoon (3.75 ml) paprika  
teaspoon (3.75 ml) kosher salt  
fresh ground pepper  
Garnish: chopped sugared nuts and minced apple  
Place leeks in a medium bowl and add cold water. Swirl, then let stand  
for minutes. Lift leeks from the water without disturbing the sand/  
sediment collected in the bowl; allow to drain completely.  
Melt the butter over medium heat in a 6-quart (5.7 L) sauté pan. Add  
the onions and celery, and cook for 2 to 3 minutes, until the vegetables  
are translucent. Add the curry powder and ginger, cooking for 5 to 6  
minutes longer over low heat until the vegetables are softened and the  
spices are fragrant. Add the butternut squash, apples, and rice. Stir to  
coat with the butter and spices and cook for about 1 minute. Add the  
chicken stock, salt, and pepper. Bring soup to a boil and then reduce  
to simmer. Simmer for about 40 to 45 minutes, until vegetables are very  
tender.  
2
1
Preheat oven to 400˚F (200ºC).  
Melt butter in a large (4-quart (3.8 L) ) saucepan over medium heat.  
Add the drained leeks, onion, and thyme. Let cook until vegetables are  
softened, 3 to 5 minutes – do not brown. Add potatoes, stock, and  
water; cover and bring to a boil over medium high heat. Reduce heat to  
low, and simmer, uncovered, until potatoes are soft, about 10 to 15  
minutes.  
1¼  
¼
1
Lightly coat a baking sheet with 2 tablespoons (30 ml) of olive oil and  
place the tomatoes, peppers, shallots, and garlic cloves on it. Roast for  
about 35 to 40 minutes until all vegetables are browned and soft. Place  
them in a bowl and cover tightly with plastic wrap. Let vegetables cool  
and steam to loosen skins, about 25 minutes. Once cool, peel the skins  
off vegetables, remove and discard seeds. Roughly chop. Reserve.  
cup (50 ml) raisins  
teaspoon (5 ml) granulated sugar  
tablespoons (30 ml) unsweetened cocoa  
2
Heat the olive oil in a 3½-quart (3.3 L) sauté pan over medium heat.  
Add the diced onions and sauté gently until the onions are soft and  
translucent, about 5 to 8 minutes. Turn heat to low and add chopped  
garlic, stir until coated with oil and fragrant. Add the chili powder,  
cinnamon, cumin, coriander, and salt. Stir until the spices are well  
distributed and the onions and garlic are coated, about 1 minute.  
Drain vegetables, reserving cooking liquid. Place vegetables in blender  
jar. Add 1 cup (250 ml) cooking liquid; return remaining cooking liquid  
to saucepan. Cover blender jar. Blend on Purée until totally smooth,  
about 30 to 40 seconds. Stir vegetable purée into stock in saucepan  
and reheat over medium low heat. Add salt, pepper and half-and-half.  
Serve hot, or chill and serve as vichyssoise.  
Strain the solids from the liquid, reserving all liquid. Have a large clean  
saucepan ready.  
When the vegetables are almost cool, heat remaining 2 tablespoons (30  
ml) of olive oil in a 3-quart (2.8 L) sauté pan over medium heat. Add  
bread cubes and toss in oil to toast until slightly golden, about 3  
minutes. Stir in almonds. Stir in tomatoes, peppers, shallot, and garlic  
and cook for about another 2 minutes. Add the sherry vinegar and the  
sherry, scraping up any bits that are stuck to the bottom of the pan.  
Reduce liquid by half. Add the stock and paprika and bring to a boil.  
Reduce to simmer for about 10 minutes. Stir in salt and pepper to  
taste.  
Place half the solids in blender with 1½ cups (375 ml) of the liquid.  
Cover and blend on Purée until smooth, creamy and homogenous,  
about 30 seconds. Transfer to the clean saucepan and repeat with  
remaining solids and liquid.  
Stir in the chopped tortilla and almonds. Stir in the peanut butter. Add  
the green chiles, diced tomatoes, chicken stock, raisins, sugar, and  
cocoa. Stir and allow to simmer over low heat for about 45 minutes.  
Nutritional information per 1-cup (250 ml) serving:  
Calories 132(37% from fat) • carb. 18g • pro. 3g • fat 6g  
• sat. fat 3g • chol. 16mg • sod. 369mg • calc. 56mg • fiber 3g  
Nutritional information per 1-cup (250 ml) serving:  
Calories 104 (21% from fat) • carb. 21g • pro. 2g • fat 3g  
• sat. fat 1g • chol. 6mg • sod. 142mg • calc. 55mg • fiber 3g  
Place all ingredients in the blender jar. Blend on Purée for about 40  
seconds until completely homogenous. Use immediately or keep in  
refrigerator in an airtight container for up to one week.  
Place contents of pan into the blender jar. Secure the lid tightly with a  
dishtowel and your hand. Blend on Purée for 40 seconds. Serve  
immediately or place in resealable container and refrigerate for up to  
one week.  
Use Mole Sauce with cooked (sautéed or grilled) chicken or shrimps, or  
add leftover shredded turkey or chicken to Mole Sauce, heat through,  
16  
17  
and serve over rice with garnishes of diced avocado and shredded  
Monterey Jack cheese.  
Place the cooked peppers with the reserved roasted peppers (discard  
garlic or reserve for later use) in the blender jar. Add salt and lemon  
juice. Select Purée and blend for about 30 seconds. Taste and adjust  
seasonings as desired.  
1
teaspoon (5 ml) thyme  
Red Pepper Coulis  
½
teaspoon (2 ml) freshly ground pepper  
cup (150 ml) raspberry vinegar  
cup (50 ml) fresh lemon juice  
cup (125 ml) fresh or thawed frozen raspberries  
tablespoons (30 ml) honey  
teaspoon (5 ml) xanthan gum* (optional – but helps keep  
vinaigrette from separating)  
cup (250 ml) walnut oil  
This coulis combines the sweet taste of the red pepper with its  
roasted counterpart to create a flavour-packed, yet healthy sauce,  
perfect for grilled vegetables, chicken and seafood.  
2
3
Nutritional information per 1/3-cup (75 ml) serving:  
Calories 113 (49% from fat) • carb. 12g • pro. 3g • fat 7g  
• sat. fat 1g • chol. 0mg • sod. 584mg • calc. 35mg • fiber 3g  
¼
½
2
Nutritional information per ¼-cup (50 ml) serving:  
Calories 51 (21% from fat) • carb. 9g • pro. 2g • fat 1g  
• sat. fat 0g • chol. 1mg • sod. 103mg • calc. 16mg • fiber 2g  
Makes about 2 cups (500 ml)  
1
2
pounds (1 kg) sweet red peppers  
(approximately 5 medium peppers)  
cloves garlic, unpeeled  
shallot (about 1 ounce(30 g) )  
teaspoon (5 ml)unsalted butter  
teaspoon (5 ml) extra virgin olive oil  
tablespoons (30 ml) white wine  
cup (250 ml) chicken stock or broth  
teaspoon (1 ml) fresh lemon juice  
teaspoon (1 ml) kosher salt  
Rustic Tomato Sauce  
1
¾
This is a great basic tomato sauce that is ready in less than an hour.  
Basic Vinaigrette  
5
1
1
1
2
1
¼
¼
cup (175 ml) canola oil  
Makes about 8 cups (2 L)  
This basic vinaigrette is perfect for a crisp green salad.  
Place the zest, garlic, shallot, salt, thyme, and pepper in the blender jar.  
Pulse using Chop, 5 to 10 times to begin chopping garlic, shallot and  
zest. Add remaining ingredients in order listed. Blend on Liquefy until  
completely emulsified and homogenous, about 20 to 30 seconds.  
Transfer to a resealable storage container. Let stand 30 minutes before  
using to allow flavours to develop and blend. If not using immediately,  
refrigerate. Remove from refrigerator 30 minutes before using.  
1
tablespoon (15 ml) extra virgin olive oil  
Makes about 1½ cups (375 ml); can be doubled or tripled  
1
2
2
4
onion (230 g), peeled and cut into ½-inch (1.25 cm) pieces  
carrots (115 g), peeled and cut into ½-inch (1.25 cm) pieces  
ribs celery, trimmed and cut into ½-inch (1.25 cm) pieces  
cloves garlic, peeled  
1
clove garlic, peeled  
2
½
1
tablespoons (30 ml) Dijon-style mustard  
cup (125 ml) wine vinegar  
teaspoon (5 ml) kosher salt  
teaspoon (2 ml) freshly ground pepper  
cup (150 ml) extra virgin olive oil  
cup (150 ml) vegetable oil  
1
teaspoon (5 ml) dried oregano  
freshly ground pepper to taste  
½
1
teaspoon (5 ml) dried basil  
2
3
*Can be found in most well-stocked natural foods or health food stores.  
Xanthan gum is a naturally derived stabilizer that is produced from the  
fermentation of corn syrup. Often used in baking breads, xanthan gum  
will help stabilize marinades, vinaigrettes and salad dressings and  
prevent them from separating. It is an optional ingredient.  
3
4
½
2
roasted red bell peppers, cut into 1-inch (2.5 cm) pieces  
cup (125 ml) dry white wine (such as vermouth)  
tablespoons (30 ml) tomato paste  
Preheat oven to 425°F (220ºC).  
2
Place 2 of the 5 (or half the original amount) peppers on a baking sheet  
with 5 cloves of garlic. Roast in preheated oven for 15 minutes. Remove  
the garlic cloves and place in a small heatproof bowl. Return baking  
tray to oven and continue roasting peppers for an additional 30  
minutes, turning peppers a few times to ensure even browning. When  
peppers are charred evenly, place in the bowl with the garlic and cover  
tightly with plastic wrap. Let peppers cool and steam to loosen skins,  
at least 30 minutes. Once cool, peel the skins and remove seeds and  
discard. Reserve cleaned peppers with peeled garlic cloves (may store  
the peppers and garlic together in plastic food storage bag overnight in  
refrigerator). Chop the remaining peppers into 1-inch (2.5 cm) pieces.  
3
½
¼
cans (15 ounces) recipe-ready diced tomatoes with juices  
teaspoon (2 ml) kosher salt  
teaspoon (1 ml) freshly ground black pepper  
Place the garlic, mustard, vinegar, salt, and pepper in the blender jar.  
Blend on Liquefy for 10 to 15 seconds. With the machine on, add the  
oils in a slow, steady stream through pour lid. Continue to blend for an  
additional 20 to 30 seconds until completely emulsified.  
Nutritional information per tablespoon (15 ml):  
Calories 75 (93% from fat) • carb. 1g • pro. 0g • fat 8g  
• sat. fat 1g • chol. 0mg • sod. 42mg • calc. 2mg • fiber 0g  
In a 3¾-quart (3.5 L) saucepan, heat the olive oil over medium heat.  
Add the onion, carrots, celery, garlic, and basil. Cover loosely and cook  
until the vegetables are softened, 6 to 8 minutes. Stir in the roasted red  
pepper, wine, tomato paste, and tomatoes. Bring to a boil, then reduce  
heat and simmer for 35 to 40 minutes, loosely covered. Uncover and  
simmer for 15 to 20 minutes longer to thicken. Turn off heat and let sit  
5 minutes.  
You may change the Basic Vinaigrette by using a different flavour of  
vinegar, mustard or oil. Try using fresh lemon juice and a little honey  
for a honey-mustard vinaigrette. Add fresh herbs, sun-dried tomatoes,  
or pesto for other flavour changes.  
Creamy Blue Cheese Dressing  
Thick and creamy, this dressing is wonderful served over a  
wedge of chilled iceberg lettuce, and is thick enough that it  
can be used as a dip for crudités.  
Nutritional information per tablespoon (15 ml):  
Calories 109 (97% from fat) • carb. 1g • pro. 0g • fat 12g  
• sat. fat 2g • chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g  
Place the shallot in the food processor attachment bowl fitted with the  
chopping blade. Select Liquefy and press Pulse until finely chopped,  
about 10 pulses. Reserve. Heat butter and olive oil in a 3-quart (2.8 L)  
sauté pan over medium heat. Add chopped shallots, sauté for about 2  
minutes, being careful not to pick up any colour. Add the chopped raw  
peppers stir to coat with oil. Reduce heat to low and cover. Allow  
peppers to sweat over low heat for about 30 minutes until tender,  
stirring occasionally. Remove lid from pan and increase heat slightly.  
Add wine and stir until liquid is mostly evaporated, about 2 minutes.  
Add chicken stock, bring to a simmer and reduce by half, about 5  
minutes.  
Makes 3½ cups (875 ml)  
Strain the solids from the liquids, and return the liquid to the saucepan.  
Place the solids in the blender jar with ½ cup (125 ml) of the cooking  
liquid. Cover the blender jar. Select Liquefy and press Pulse 10 times  
to chop. Use a plastic spatula to scrape the sides of the blender jar.  
Blend for 30 to 40 seconds, until smooth. Return the puréed tomato  
mixture to the liquid in the saucepan and reheat gently over medium  
low heat. Add salt and pepper.  
Raspberry Vinaigrette  
¼
ounce (7 g) shallot (about ½ shallot),  
cut into ¼-inch (.6 cm) pieces  
cup (125 ml)buttermilk  
cup (250 ml) sour cream  
cup (250 ml) mayonnaise  
tablespoon (15 ml) lemon juice  
ounces (170 g) crumbled blue cheese  
teaspoon (2 ml) kosher salt  
freshly ground pepper  
Try this pink dressing on a salad of baby spinach. Sprinkle with some  
crumbled chèvre and dried cranberries to finish.  
½
1
1
1
6
Makes about 3 cups (750 ml)  
zest of ½ lemon (color only, no bitter white pith)  
Nutritional information per ½-cup (125 ml) serving:  
Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g  
• sat. fat 0g • chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g  
1
clove garlic, peeled  
1
1½  
small shallot, peeled, quartered  
teaspoons (7 ml) kosher salt  
½
18  
19  
Place shallot pieces in blender jar. Pulse on chop 4 to 5 times. Add  
remaining ingredients to the blender jar. Blend on Purée until smooth  
and homogenous, about 15 to 20 seconds. Serve immediately or store  
in refrigerate for up to one week. If desired, reserve half the crumbled  
blue cheese and stir in for texture.  
Perfect Popovers  
Welsh Rarebit  
SAVORIES  
Impress your guests with these deceivingly simple popovers that are  
mixed in a matter of seconds in your Cuisinart® blender.  
Also known as “Welsh Rabbit,” this cheese sauce is traditionally  
served over toast points or toasted English muffin halves. A slice of  
tomato can be placed on the toast first for “high tea” and it can also  
be put under the broiler for a few moments. We have also found that  
this recipe is delicious served over steamed broccoli or cauliflower, a  
baked potato, or it could be tossed with cooked pasta shapes to  
make a macaroni and cheese dish.  
Bacon & Cheddar Pie  
Baked in a stoned wheat cracker crust rather than a traditional  
pastry crust, this quiche-like pie makes a simple supper when  
served with a salad.  
Makes 18 popovers  
Nutritional information per 2 tablespoons (30 ml):  
Calories 99 (90% from fat) • carb. 1g • pro. 2g • fat 10g  
• sat. fat 3g • chol. 12mg • sod. 160mg • calc. 47mg • fiber 0g  
6
large eggs  
2
2
½
6
cups (500 ml) all-purpose flour  
cups (500 ml) evaporated fat free milk, not reconstituted  
teaspoon (2 ml) kosher salt  
Makes one 9-inch (23 cm) deep-dish pie, about 12 servings  
Molasses Rosemary Marinade  
Makes 4 cups (1 L)  
5
ounces (145 g) stoned wheat crackers,  
broken into 1-inch (2.5 cm) pieces  
cup (50 ml) unsalted butter, melted  
medium (115 g) onion, peeled and cut into  
½-inch (1.25 cm) pieces  
tablespoons (90 ml) unsalted butter, melted  
This marinade is very good with chicken, duck or pork, as well as  
shrimp, scallops, salmon (roasted or grilled), tuna or swordfish for the  
grill. It also makes a nice finishing sauce for sautéed cippolini onions  
or other sautéed root vegetables.  
2¼  
cups (550 ml) whole milk or evaporated lowfat milk  
(not reconstituted)  
¼
1
Place the eggs, flour, milk and salt in the blender jar in the order listed;  
cover blender jar. Blend on Purée for 15 seconds. Scrape the sides of  
the jar if needed. With the blender running, add the melted butter in a  
steady stream and blend for an additional 15 to 20 seconds. Let batter  
rest for 30 to 40 minutes before continuing.  
2
3
1
1
½
1
large eggs  
tablespoons (45 ml) unbleached all-purpose flour  
tablespoon (15 ml) Dijon-style mustard  
teaspoon (5 ml) Worcestershire sauce  
teaspoon (2 ml) kosher salt  
pound (500 g) shredded sharp or  
extra-sharp Cheddar cheese  
1½  
3
cups (375 ml) light cream  
large eggs  
Makes about 2 cups marinade  
1
teaspoon (5 ml) Worcestershire sauce  
teaspoon (2 ml) dry mustard  
teaspoon (2 ml) kosher salt  
teaspoon (1 ml) freshly ground pepper  
ounces (340 g) shredded extra-sharp Cheddar cheese  
ounces (240 ml) bacon, cooked crispy and crumbled  
1
1
¼
2
1
ounce (30 g) peeled shallot, cut in ½-inch (1.25 cm) pieces  
clove garlic, peeled and halved  
teaspoon (1 ml) freshly ground black pepper  
tablespoons (30 ml) dry rosemary, divided  
tablespoon (15 ml) chipotle chile peppers,  
with adobo sauce  
½
½
¼
12  
8
Preheat oven to 425°F (220ºC). Thoroughly coat eighteen ½-cup (125  
ml) popover, custard, or muffin cups with cooking spray or melted  
butter.  
paprika (for dusting on top)  
Divide the batter evenly among the prepared pans. Bake in the  
preheated oven for 20 minutes, then reduce oven temperature to 375°F  
(190ºC). Bake for another 20 minutes, until puffy and nicely browned.  
Use a cake tester to pierce each popover several times and bake for  
an additional 5 minutes. Remove from oven, loosen from pans with a  
thin-blade knife and gently lift out. Serve hot.  
Heat the milk in a saucepan until simmering (just bubbles are just  
breaking at the surface) – this may also be done in a microwave.  
½
½
cup (125 ml) maple syrup  
cup (125 ml) molasses  
Preheat oven to 325°F (160ºC).  
½
cup (125 ml) soy sauce  
cup (75 ml) canola or grapeseed oil  
teaspoon (5 ml) xanthan gum*  
Place the eggs, flour, mustard, Worcestershire sauce, and salt in the  
blender jar. Blend on Mix for 15 to 20 seconds. Scrape the sides of the  
blender jar. Add the shredded cheese and blend on Purée. With the  
blender running, add the hot milk in a slow steady stream through the  
opening in the lid. Blend on Purée until smooth and homogenous,  
about 30 to 40 seconds. Pour the mixture into a medium (2¾-quart (2.6  
L) ) saucepan. Place over medium heat, and cook, stirring constantly  
with a whisk until creamy, smooth and thickened, about 15 to 20  
minutes.  
1
Place a third of the stoned wheat crackers in the blender jar. Pulse  
using Chop, until finely ground, about 15 pulses. Transfer to a 9-inch  
(23 cm) deep-dish pie plate. Repeat until all crackers are ground. Stir  
the melted butter into the cracker crumbs and press the butter-coated  
cracker crumbs evenly over the bottom and sides of the pie plate. Place  
in the preheated 325°F (160ºC) oven for 10 minutes. Remove from oven  
and place on a rack. Let cool slightly.  
3
1
Nutritional information per popover:  
Calories 126 (37% from fat) • carb. 14g • pro. 6g • fat 5g  
• sat. fat 3g • chol. 79mg • sod. 91mg • calc. 93mg • fiber 0g  
Place the shallot, garlic and pepper in the blender jar. Pulse on chop  
about 3 to 4 times. Add 1 tablespoon (15 ml) of the rosemary and the  
remaining ingredients in the order listed. Blend on Liquefy for 20 to 30  
seconds until smooth, thick and homogenous. Transfer to a resealable  
jar or bowl and stir in the remaining tablespoon of rosemary. Let stand  
for 30 minutes or longer for flavours to blend before using.  
Variation  
Roasted Garlic Popovers – add 2 tablespoons (30 ml) peeled roasted  
garlic cloves to the blender with the ingredients listed.  
Place the onion, cream, eggs, Worcestershire sauce, dry mustard, salt,  
and pepper in the blender jar. Blend using Mix for 15 to 20 seconds.  
Place half the shredded cheese in a layer in the bottom of the slightly  
cooled crumb crust. Top with an even layer of the bacon, and finish  
with the remaining shredded cheddar cheese. Pour the egg mixture  
slowly over the top.  
Serve over toast points or toasted English muffin halves. Dust with  
paprika before serving.  
To roast garlic - place peeled garlic cloves in a double thickness of  
aluminum foil, toss with a tablespoon (15 ml) of olive oil and fold the foil  
to seal. Place in a preheated 375°F (190ºC) oven for 30 to 40 minutes,  
until tender and browned. Roasted garlic will keep in a tightly covered  
container in the refrigerator for about a week.  
Keep marinade properly refrigerated until ready to use. Use to marinate  
meats and vegetables for grilling or roasting.  
Nutritional information per ¼-cup (50 ml) serving:  
Calories 156 (67% from fat) • carb. 3g • pro. 10g • fat 12g  
• sat. fat 7g • chol. 74mg • sod. 272mg • calc. 250mg • fiber 0g  
*Xanthan gum is a naturally derived stabilizer that is produced from the  
fermentation of corn syrup. Often used in baking breads, xanthan gum  
will help stabilize marinades, vinaigrettes and salad dressings and  
prevent them from separating. It is an optional ingredient.  
Place in the preheated 325°F (160ºC) oven for 60 to 75 minutes, until  
puffed, browned and custard is set. Let stand 15 minutes before  
cutting.  
Nutritional information per 2 tablespoons (30 ml):  
Calories 94 (42% per serving) • carb. 13g • pro. 1g • fat 5g  
• sat. fat 0g • chol. 0mg • sod. 338mg • calc. 89mg • fiber 0g  
Nutritional information per serving:  
Calories 441 (80% from fat) • carb. 10g • pro. 12g • fat 39g  
• sat. fat 20g • chol. 141mg • sod. 489mg • calc. 252mg • fiber 1g  
20  
21  
6
3
¼
graham cracker squares, broken into 1-inch (2.5 cm)pieces  
tablespoons (45 ml) granulated sugar  
cup (50 ml) unsalted butter, melted  
Savory Crêpes  
Coconut Cream Pie  
Chocolate Pots de Crèmes  
This is a great all-purpose crêpe, ready for your favourite fillings  
A cross between a custard pie and a cheesecake, this pie is  
delicious and simple to prepare. Serve with a dollop of  
freshly whipped cream for pure indulgence.  
Totally decadent and indulgent – a chocolate lover’s delight!  
Everyone needs a treat now and then.  
Pumpkin Filling  
2
½
1
1
Makes 5 cups (1.25 ml) crêpe batter, about 20 crêpes  
large eggs  
cup (125 ml) brown sugar  
Makes 8 servings  
6
1½  
1
2
½
1
eggs  
Makes 8 to 12 servings  
3
8
cups (750 ml) heavy cream  
ounces (240 ml) semisweet chocolate morsels or chocolate  
chunks (½-inch (1.25 cm) pieces)  
tablespoons (30 ml) granulated sugar  
teaspoon (5 ml) instant espresso powder  
large egg yolks, lightly beaten  
cups (375 ml) unbleached, all-purpose flour  
teaspoon (5 ml) kosher salt  
cups (500 ml) milk  
cup (125 ml) unsalted butter, melted  
tablespoon (15 ml) fresh chives, finely minced  
can (12 ounces) evaporated fat free milk  
can (15-16 ounces, 1½ cups (375 ml) ) solid pack pumpkin  
(not pie filling)  
tablespoon (15 ml) cornstarch  
cup (50 ml) maple syrup  
tablespoon (15 ml) vanilla extract  
teaspoon (5 ml) cinnamon  
teaspoon (2 ml) ground ginger  
teaspoon (2 ml) ground allspice  
teaspoon (.5 ml) freshly grated nutmeg  
4
ounces (115 g) vanilla wafers or ginger snaps,  
broken into quarters  
tablespoons (60 ml) unsalted butter, melted  
cups (625 ml) shredded sweetened coconut, divided  
large eggs  
cup (175 ml) granulated sugar  
ounces (340 g) lowfat cream cheese, cut into 1-inch  
(2.5 cm) (or smaller) pieces  
4
2½  
3
¾
12  
2
1
7
2
1
¼
1
1
½
teaspoons (10 ml) pure vanilla extract  
Place eggs, flour, salt and milk in the blender jar. Blend on Liquefy for  
about 30 seconds. Scrape the blender jar well and blend again for  
another 30 seconds. With the blender running, add the melted butter  
and continue to blend for 30 seconds. Stir in the chives.  
Have ready eight 5-ounce (145 g) ramekins or pots de crème dishes.  
Place in a 13x9x3-inch (33x23x6-cm) pan. Bring 4 cups (1 L) of water to  
a boil; keep hot and reserve. Arrange rack in centre of oven. Preheat  
oven to 325°F (160ºC).  
½
1
1
½
tablespoon (15 ml) fresh lemon juice  
teaspoon (5 ml) pure vanilla extract  
teaspoon (2 ml) coconut extract  
1
8
Allow batter to rest for at least ½ hour before using. Crêpe batter will  
keep for up to 3 days.  
Preheat the oven to 375°F (190ºC).  
Place heavy cream in a saucepan and bring to a simmer over medium  
heat – do not boil.  
Arrange rack in lower third of oven. Preheat oven to 350°F (180ºC).  
Place the pecans in the blender jar; cover the blender jar. Pulse on  
Chop 8 to 10 times to chop finely. Remove and reserve. Place graham  
cracker pieces in the blender jar; cover the blender jar. Pulse on Chop  
5 times to break up the cookies, then blend on Chop for 10 seconds to  
pulverize; add the reserved chopped nuts and granulated sugar. Blend  
on Mix until nuts are evenly and finely ground. Transfer to a 9-inch 923  
cm) deep-dish pie plate. Add the melted butter and stir to combine.  
Press the cookie/nut mixture evenly onto the sides and bottom of the  
pie plate. Bake in the preheated 375°F (190ºC) oven for 5 minutes.  
Remove and let cool on a rack while continuing. Lower the oven  
temperature to 350°F (180ºC).  
To make the crêpes, preheat an 8- or 10-inch (20-25 cm) nonstick  
skillet or crêpe pan over medium heat and coat lightly with cooking  
spray. Tilt the pan and pour in just enough batter to cover the entire  
surface of the skillet (about 2 to 4 tablespoons (30-60 ml) ). Cook until  
the edges just start to brown, then turn the crêpe over and cook on the  
other side for about 30 seconds. Crêpes can be made and stacked with  
a sheet of waxed paper or plastic wrap between each one. Wrap stack  
in plastic wrap and refrigerate for up to 1 week until ready to use.  
Place cookies in blender jar. Pulse 10 times on Chop. Scrape the jar.  
Using Mix, blend for 20 to 30 seconds until pulverized. Transfer to a  
small bowl. Add the melted butter and ¾ cup (175 ml) of the shredded  
coconut; stir to combine thoroughly. Press evenly into the bottom and  
sides of a 9-inch (23 cm) deep-dish pie plate. Place in oven and bake  
for 10 minutes. Let cool on a rack 5 minutes before continuing.  
Place the chocolate morsels/chunks, granulated sugar, and espresso  
powder in the blender jar. Pulse on Chop 10 to 15 times to chop the  
chocolate somewhat finely. Add the egg yolks and blend for 20  
seconds on Mix. With the blender running on Purée, add the hot heavy  
cream through the pour lid in a slow steady stream and blend until  
chocolate is completely melted, about 45 seconds. Spoon off foam and  
discard (may also put in a fat separator and pour off liquid until just  
foam remains). Stir in vanilla.  
Place eggs, sugar, cream cheese, lemon juice, and extracts in the  
blender jar. Blend on Purée for 15 seconds; scrape blender jar. Blend  
again for 15 seconds. Add the remaining coconut and pulse on Mix  
until combine, 6 to 8 pulses. Pour into the prepared pie shell and place  
in the preheated 350°F (180ºC) oven. Bake for about 30 to 40 minutes,  
until slightly puffed and set at edges – may be slightly jiggly in the  
center. Cool on a rack completely. Refrigerate pie for at least 2 hours  
before serving.  
For Sweet Crêpes – omit the chopped chives and add ¼ cup (50 ml)  
of granulated sugar and 2 teaspoons (10 ml) pure vanilla extract to the  
above recipe.  
Pour equal amounts of the chocolate mixture into each of the ramekins.  
Place pan in oven and add hot water to reach halfway up the sides of  
the ramekins. Bake in preheated 325°F (160ºC) oven for 55 to 60  
minutes. Edges will be set, centres may still be slightly jiggly.  
Place the eggs and remaining ingredients in the blender jar in the order  
listed; cover the blender jar. Blend on Mix until smooth, about 10 to 15  
seconds. Pour the pumpkin mixture into the prepared pecan graham  
crust. Bake in the preheated 350°F (180ºC) oven for 55 to 60 minutes.  
Center of the pie may appear slightly jiggly – it will continue to set as  
the pie cools. Place the pie on a rack and cool completely before  
serving. Refrigerate after completely cool.  
Nutritional information per crêpe:  
Calories 112 (56% from fat) • carb. 8g• pro. 4g • fat 7g  
• sat. fat 4g • chol. 79mg • sod. 98mg • calc. 39mg • fiber 0g  
Transfer ramekins to a rack to cool completely, uncovered, about 1  
hour. (They will set as they cool.) Serve warm, or chill, covered, until  
cold, at least 3 hours. Chocolate Pots de Crèmes may be garnished  
with freshly whipped cream and/or chocolate curls.  
Nutritional information per serving (based on 12 servings):  
Calories 269 (51% from fat) • carb. 28g • pro. 6g • fat 15g  
• sat. fat 10g • chol. 74mg • sod. 260mg • calc. 50mg • fiber 1g  
Pumpkin Pie with Graham Pecan Crust  
The traditional holiday favourite is made with a cookie crumb crust  
for a crunchy change.  
Nutritional analysis per serving (based on 12 servings):  
Calories 191 (37% from fat) carb 27g • pro. 4g • fat 8g  
• sat. fat 3g • chol. 46mg • sod. 73mg • calc. 117mg • fiber 2g  
Nutritional information per serving:  
Calories 510 (80% from fat) • carb. 21g • pro. 4g • fat 46g  
• sat. fat 26g • chol. 308mg • sod. 40mg • calc. 79mg • fiber 4g  
Makes 8 to 12 servings  
Crust  
½
cup (125 ml) pecan halves  
22  
23  
4 2  
Apple Bread Pudding  
For a warm dessert, bread pudding can be mixed and assembled  
ahead of time and baked while dinner is being served. Top warm Apple  
Bread Pudding with sweetened whipped cream or vanilla ice cream.  
Makes 8 to 12 servings  
3
8
1
tablespoons (45 ml) unsalted butter  
ounces (240 ml) Granny Smith apples, sliced thinly  
teaspoon (5 ml) lemon juice  
6
6
cups (1.5 L) firm bread cubes *  
large eggs  
1
can (12 ounces) evaporated lowfat milk (not reconstituted)  
cup (125 ml) sugar  
tablespoon (7 ml) vanilla extract  
teaspoons (7 ml) cinnamon  
½
½
1½  
¾
cup (175 ml) heavy cream  
Butter a 2-quart (1.9L) shallow baking dish (9 x 9 inches (23x23 cm)  
square or equivalent) with 1 tablespoon (15 ml) unsalted butter and  
place in a larger shallow baking pan. Toss the apple slices with the  
lemon juice. Melt the remaining 2 tablespoons (30 ml) of butter and toss  
in a large mixing bowl with bread cubes and apple slices.  
Place the eggs, evaporated milk, sugar, vanilla, cinnamon, and heavy  
cream in the blender jar. Blend on Purée for 20 seconds. Pour the mix-  
ture over the bread cubes. Pour mixture into prepared pan. Let the mix-  
ture stand for 45 minutes, or cover and refrigerate up to 12 hours (if  
refrigerated, let come to room temperature for 30 minutes before pro-  
ceeding).  
Ten minutes before baking, preheat oven to 325° F (160ºC). Place the  
baking pans in the oven and carefully pour hot water into the larger,  
outer pan until the water comes up the sides of the inner dish by 1 inch  
(2.5 cm). Bake for 60 to 70; minutes, bread pudding will be puffed and  
custard will be set. Remove from oven and allow the bread pudding to  
rest for 20 to 30 minutes on a rack before serving. Serve with sweet-  
ened whipped cream.  
*Bread pudding is best made from day-old bread. Use a high quality  
bread with firm crumb. Suggested breads: challah, cinnamon swirl or  
cinnamon raisin, or best quality sandwich bread.  
©2006 Cuisinart  
Cuisinart® is a registered trademark of Cuisinart  
Any other trademarks or service marks referred to herein are  
the trademarks or service marks of their respective owners.  
Nutritional information per serving based on 12 servings:  
Calories 294 (26% from fat) • carb. 48g • pro. 7g • fat 9g  
• sat. fat 4g • chol. 128mg • sod. 156mg • calc. 125mg • fiber 1g  
24  

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