Cuisinart Blender 0002DLC8S User Manual

INSTRUCTION AND

RECIPE BOOKLET

Pro Custom 11^™Food Processor

DLC-8S Series

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

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C O N T E N T S

IMPORTANT SAFEGUARDS

THE PARTS

PROBLEMS & SOLUTIONS

FOR MAKING DOUGH

PREPARING FOOD FOR SLICING

AND SHREDDING

ROUND FRUITS AND VEGETABLES

PRACTICING WITH FOOD

REMOVING PROCESSED FOOD

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

PRACTICING SLICING AND SHREDDING

REMOVING SLICED OR SHREDDED FOODS

SLICING AND SHREDDING TECHNIQUES

FRUITS AND VEGETABLES

SMALL AMOUNTS OF FOOD

FRENCH-CUT GREEN BEANS

MATCHSTICKS OR JULIENNE STRIPS

SLICING COOKED MEAT AND POULTRY

SLICING UNCOOKED MEAT AND POULTRY

SLICING FRANKFURTERS, SALAMI

AND OTHER SAUSAGES

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

KNEADING YEAST DOUGH

WITH DOUGH BLADE

TYPICAL DOUGH

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

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T H E P A R T S

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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.

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.

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P R A C T I C I N G W I T H F O O D

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:

add to the bowl are about the

same size.

p rocess is no larger than

recommended. (See page 26).

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R E M O V I N G P R O C E S S E D F O O D

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.).

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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

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

may become wedged between

the blade and the work bowl.

If this happens, remove the cover,

lift the blade out carefully and

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.

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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.

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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

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.

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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

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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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

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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

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.

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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.

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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

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.

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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

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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

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

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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.

PICK UP 4 COLOR PHOTOS FROM FILM

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.

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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

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PHOTOS FROM FILM

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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.

PICK UP 4 COLOR

PHOTOS FROM FILM

PICK UP 4 COLOR

PHOTOS FROM FILM

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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

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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PHOTOS FROM FILM

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.

PICK UP 4 COLOR

PHOTOS FROM FILM

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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

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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PHOTOS FROM FILM

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

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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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PHOTOS FROM FILM

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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PHOTOS FROM FILM

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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PHOTOS FROM FILM

julienne strips in one operation.

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S L I C I N G M E A T

A N D P O U L T R Y

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.

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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

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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PHOTOS FROM FILM

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

SLICE

shred well only at room temperature.

exception: mozzarella

yes

chill

yes

chill

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

chill

yes

chill

Cheddar, Monterey

Jack, Longhorn,

Swiss, Jarlsberg,

Edam, Gouda,

Provolone

Hard

yes

Parmesan, Romano,

Pecorino, Sapsago

room

temp.

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A D D I T I O N A L I N F O R M A T I O N

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

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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.

if sleeve becomes detached

from pusher. Call Cuisinart

Customer Service immediately

at 1-800-726-0190.

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.

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

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.

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.

in work bowl before putting

ingredients in bowl.

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.

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.

from base of machine before you

remove metal blade or dough

blade.

blade from falling out of work

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R E C I P E S

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

SOUPS

CHUNKY GAZPACHO

LEEK AND POTATO SOUP/VICHYSSOISE

LENTIL SOUP

WARRANTY

SPLIT PEA SOUP

CAPACITY

MEATS AND FISH

MEATLOAF

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

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

White Bread Dough

2-1/2 pounds

(5 cups flour,

yielding two

1-1/4 pound

loaves)

SAUCES

PESTO

MEXICAN SALSA

NO-COOK CRANBERRY-ORANGE RELISH

RASPBERRY SAUCE

MAYONNAISE

PASTRY CREAM

CHOCOLATE SAUCE

Nuts for Nut Butters

C ream for Whipping

2 cups

11 cups

Sliced or Shredded

Fruit, Cheese or

Vegetables

PASTRY

BASIC PASTRY

Cake Batter

3 pounds

(four 8-inch

layers)

QUICK BREADS, YEAST BREAD AND PIZZA

CORN BREAD

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

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.

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A P P E T I Z E R S

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

cup shelled pecans

ounces cream cheese, cut in 1-

inch pieces

l a rge garlic clove, peeled

medium jalapeño pepper,

halved and seeded

1/3

1/2

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

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.)

tablespoons lemon juice

Pinch cumin

Yield 1-1/3 cups.

1/4

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.

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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

1/4

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.

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S O U P S

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

celery stalk

medium cucumber

1-1/2

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

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.

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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

3/4

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

5-1/4

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.

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M E A T S A N D F I S H

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

1/3

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

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

1/8

1-1/2

teaspoon dried thyme leaves

large egg

1/8

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.

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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

Yield 8 servings.

1/2

cup water

tablespoons dry sherry

tablespoons soy sauce

1/4

tablespoon Oriental sesame oil

teaspoon freshly ground black pepper

tablespoon cornstarch

1-1/2

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.

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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

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

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.

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V E G E T A B L E S

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

1/4

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

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

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.

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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

INGREDIENTS

cup parsley leaves, loosely packed

medium shallot, peeled

1/4

cup unsalted butter

Salt

1/4

Freshly ground black pepper to taste

teaspoon chopped fresh tarragon or

1/4 tsp. dried

1-1/2

4-1/2

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

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.

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S A L A D S

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

1/4

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

1/4

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

1/2

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.

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S A U C E S

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

jalapeño peppers*

cup packed cilantro leaves**

tablespoon lime juice

teaspoon salt

medium tomatoes, cored and quartered

medium onion

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

1/3

1/8

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

1/2

cups fresh cranberries

navel orange, unpeeled and quartered

cup sugar

INGREDIENTS

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.

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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

INGREDIENTS

large egg yolks

tablespoons wine vinegar or lemon juice

tablespoons water

1/4

1/2

cup sugar

teaspoon vanilla extract

tablespoons all-purpose flour

tablespoons unsalted butter, softened

1/2

1/8

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

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.

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P A S T R Y

Basic Pastry

This is the basic dough for pies, tarts and quiches.

INGREDIENTS

2-2/3

cups all-purpose flour

sticks very cold unsalted butter,

cut into 1-inch pieces

teaspoon salt

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.

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B R E A D S , C O F F E E C A K E A N D P I Z Z A

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

1/4

1/3

1/4

1/2

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

1-1/3

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

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.

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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

package active dry yeast

teaspoon sugar

great results.

2/3

1-2/3

3/4

cup warm water

cups all-purpose flour

teaspoon salt

INGREDIENTS

package dry yeast

teaspoons oil

1/3

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

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.

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D E S S E R T S

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

ounces unsweetened chocolate

cups light brown sugar, divided

cup butter, melted

large eggs

teaspoons vanilla extract

cup flour

1/2

3/4

1/8

1-1/2

1/2

1-1/2

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.

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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.

14-in. pizza crust

(see recipe pg. 41)

ounces Parmesan cheese, at room

temperature

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

1/4

3/4

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

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.

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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

INGREDIENTS

Butter for pans

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

1/2

3/4

1/2

pound carrots, peeled

cup granulated sugar

cup firmly packed dark brown sugar

large eggs

cup corn oil

teaspoon vanilla extract

cup walnut pieces

1-1/2

3/4

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.

1/2

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.

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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

medium Golden Delicious apples,

peeled and cored

INGREDIENTS

1/2

pound cream cheese, in 1-inch pieces

stick butter, in 1-inch pieces

cup confectioner’s sugar

small bananas

tablespoons confectioner's sugar

tablespoons lemon juice

1-1/2

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.

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.

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W A R R A N T Y

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.

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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 .

www.cuisinar t.com

Cuisinart® is a registered trademark of

Cuisinart

150 Milford Road

East Windsor, NJ 08520

Printed in China

03CU13135

IB-4274A

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