Cuisinart DLC 2011C User Manual

Prep 11 Plus ^™Food Processor

Instruction Booklet

DLC-2011C Series

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

6. The slicing disc (D)

is on the edge of one

of the long sides of

the foam block; the

shredding disc (E)

11. Remove the base

and bowl together

IMPORTANT

UNPACKING

INSTRUCTIONS

This package contains a

Cuisinart^®Premier^™Series

food processor, and the

standard parts for it:

by grasping the plastic

bowl at the top with

both hands and lifting

the bowl straight up.

Do not rotate the bowl

clockwise on the base.

This will cause the

bowl to separate from

the base.

is on the other side.

Slide them out of their

grooves WITH GREAT

CARE; THE BLADES

ARE VERY SHARP.

PowerPrep^®metal dough

blade, metal chopping

blade, slicing disc,

shredding disc, detachable

stem for discs, spatula,

recipe and instruction

books, and how-to video.

7. Only the work bowl

cover (F) and pusher

assembly (G) now

12. Place the food

processor on a

remain in the foam

counter or table and

read the instructions

thoroughly before using

the machine.

block. Grasp an edge

of the work bowl cover

and pull it straight up.

The pusher assembly

will slide away from the

work bowl cover and

remain in place. Lift it

straight up to remove.

CAUTION:

13. Save the shipping

cartons and plastic

foam blocks. You may

want to use them at a

later date.

THE CUTTING TOOLS

HAVE VERY SHARP

EDGES. To avoid injury

when unpacking the

parts, please follow

these instructions:

8. Lift out the foam block.

Please watch the

enclosed how-to video

before using the food

processor.

9. Lift out the video

from its space in the

cardboard frame on

one side of the box.

Then lift out the

1. Place the box on a low

table or on the floor

next to the kitchen

counter or table where

you intend to keep the

food processor. Be

sure the box is right

side up.

NOTE: Remember to

return your completed

warranty card with all

information carefully

filled out.

cardboard frame.

10. The housing base and

work bowl with metal

blade are at the bottom

of the box. The metal

blade is loose in the

work bowl. Do not turn

over work bowl without

first removing metal

blade.

2. Remove the instruction

book.

WHEN

REMOVING BLADE:

3. Remove the cardboard

insert. You will see a

rectangular block of

plastic foam that holds

the processor parts,

each fitted into a cavity

of the foam.

CAREFULLY REMOVE

THE METAL BLADE BY

GRASPING THE CENTER

WHITE HUB AND LIFTING

IT STRAIGHT UP. NEVER

TOUCH THE BLADES

AS THEY ARE RAZOR

SHARP.

4. The PowerPrep

metal dough blade (A)

and detachable stem

for the discs (B) are in

cavities on one short

side of the foam block.

Remove them first.

5. The plastic spatula (C)

is on the adjacent long

side of the foam block.

Remove it next.

Small amounts of food. . . . . . . . . Page 13

French-cut green beans. . . . . . . . Page 13

Matchsticks or julienne strips. . . . Page 13

Slicing cooked

meat and poultry . . . . . . . . . . . . Page 14

Slicing frankfurters

and other sausages. . . . . . . . . . . Page 14

Slicing and shredding cheese. . Page 14

Kneading yeast dough

TABLE OF CONTENTS

Important safeguards . . . . . . . . Page 5

Introduction. . . . . . . . . . . . . . . . Page 6

Assembly instructions . . . . . . . Page 7

Machine functions. . . . . . . . . . . Page 8

Operating instructions . . . . . . . Page 8

Practicing with food. . . . . . . . . . . Page 9

Chopping, puréeing, & mixing

with dough blade. . . . . . . . . . . . Page 15

Machine capacity. . . . . . . . . . . . . Page 15

Using the right blade . . . . . . . . . . Page 15

Measuring the flour . . . . . . . . . . . Page 15

Proofing the yeast . . . . . . . . . . . . Page 15

Processing dry ingredients. . . . . . Page 15

Adding liquids . . . . . . . . . . . . . . . Page 15

Typical bread dough . . . . . . . . . Page 15

Kneading bread dough . . . . . . . . Page 16

Kneading sweet dough . . . . . . . . Page 16

Rising . . . . . . . . . . . . . . . . . . . . . Page 16

Shaping, finishing, and baking. . . Page 16

Making consecutive batches . . . . Page 16

Problems and solutions

when making dough . . . . . . . . . Page 16

Typical sweet dough . . . . . . . . . Page 17

Cleaning and storing. . . . . . . . . Page 18

For your safety . . . . . . . . . . . . . Page 18

Technical data . . . . . . . . . . . . . . Page 19

Warranty. . . . . . . . . . . . . . . . . . . Page 19

with metal blade . . . . . . . . . . . . Page 9

Chop raw fruits and vegetables . . Page 9

Purée fruits and

cooked vegetables . . . . . . . . . . . Page 9

To dislodge food . . . . . . . . . . . . . Page 9

Chop hard food like garlic . . . . . . Page 9

Parsley and other fresh herbs . . . Page 9

Chop peel from citrus fruit . . . . . . Page 10

Chop sticky fruit like dates. . . . . . Page 10

Chop meat, poultry, and fish . . . . Page 10

Purée meat, poultry, and fish . . . . Page 10

Chop nuts . . . . . . . . . . . . . . . . . . Page 10

Make peanut butter . . . . . . . . . . . Page 10

Make flavoured butters,

spreads and dips. . . . . . . . . . . . . Page 10

Make mayonnaise . . . . . . . . . . . . Page 10

Beat egg whites. . . . . . . . . . . . . . Page 11

Whip cream. . . . . . . . . . . . . . . . . Page 11

Make crumbs and crumb crusts. . Page 11

Make pastry . . . . . . . . . . . . . . . . Page 11

Make quick breads and cakes . . . Page 11

Preparing food for

slicing and shredding . . . . . . . . Page 12

Round fruits and vegetables . . . . Page 12

Whole peppers . . . . . . . . . . . . . . Page 12

Large fruits like pineapple . . . . . . Page 12

Cabbage and iceberg lettuce. . . . Page 12

Packing feed tube

for desired results . . . . . . . . . . . . Page 12

Practicing slicing

and shredding . . . . . . . . . . . . . . Page 13

Removing sliced or

shredded foods . . . . . . . . . . . . . Page 13

Slicing and

shredding techniques . . . . . . . . Page 13

Small, round fruits

and vegetables . . . . . . . . . . . . . . Page 13

Long fruits and vegetables . . . . . Page 13

Carefully read all

instructions before using

this appliance.

when the food processor

motor is stopped.

affect your reaction time

or perception.

2. Avoid contact with

moving parts. Never

3. This food processor is

UL listed for household

use. Use it only for

food preparation as

described in the

IMPORTANT

push food down by hand

when slicing or shred-

ding. Always use pusher.

SAFEGUARDS

accompanying recipe

and instruction book.

Always follow these

safety precautions when

using this appliance.

3. Make sure motor has

completely stopped

before removing cover.

(If machine does not

stop within 4 seconds

after you remove the

pusher assembly, call

1-800-472-7606 for

assistance. Do not

4. The use of attachments

not recommended or

sold by Cuisinart may

cause fire, electrical

shock or personal injury,

or damage to your

Getting Ready

1. Read all instructions.

2. Blades are sharp.

Handle them carefully.

food processor.

use the machine.)

3. Always unplug from

outlet when not in use,

before putting on or

taking off parts, before

removing food and

5. To avoid possible

malfunction of work

bowl switch, never store

processor with pusher

assembly in locked

position.

4. Never store any blade or

disc on motor shaft. To

reduce the risk of injury,

no blade or disc should

be placed on the shaft

except when the bowl

is properly locked in

before cleaning. To

unplug, grasp plug and

pull from electrical outlet.

Never pull cord.

6. Maximum rating of 5.2

amperes is based on

attachment that draws

greatest current.

place and the processor

is in use. Store blades

and discs, as you would

sharp knives, out of

4. Do not use outdoors.

Other recommended

attachments may draw

significantly less current.

5. Do not let cord hang

over edge of table

or counter, or touch

hot surfaces.

reach of children.

5. Be sure cover and feed

tube are securely locked

in place before operating

food processor.

NOTICE: This appliance

has a polarized plug (one

blade is wider than the

other). As a safety feature,

this plug will fit in a

polarized outlet only one

way. If the plug does not

fit fully in the outlet,

reverse the plug. If it still

does not fit, contact a

qualified electrician. Do

not attempt to defeat this

safety feature.

6. Do not operate any

appliance with damaged

cord or plug, or after

appliance has been

dropped or damaged

in any way. Return

6. Never try to override

or tamper with cover

interlock mechanism.

appliance to the nearest

authorized service

facility for examination,

repair or electrical or

mechanical adjustment.

Cleaning

To protect against risk

of electrical shock, do

not put base in water or

other liquid.

Operation

General

1. Keep hands as well

as spatulas and other

utensils away from

moving blades or discs

while processing food, to

prevent the possibility of

severe personal injury or

damage to food proces-

sor. A plastic scraper

may be used, but only

1. Close supervision is

necessary when any

appliance is used by

or near children.

SAVE THESE

INSTRUCTIONS

2. Do not operate this, or

any other motor-driven

appliance, while under

the influence of alcohol

or other substances that

FOR

HOUSEHOLD

USE ONLY

INTRODUCTION

Congratulations on your

purchase of the Cuisinart^®

Prep 11 Plus^™Food

PowerPrep

Metal Dough

Blade and Hub

Processor. This product

is the ultimate food

preparation tool, and it

comes from the originator

of the American food

processor, Cuisinart.

Chopping/Mixing

Blade

4 mm Slicing Disc

The Cuisinart^®Prep 11

Plus^™has all the elements

of quality that Cuisinart is

known for, including a

Medium

Shredding Disc

powerful motor, the largest

feed tube, and the longest

warranty in the industry.

Pusher Assembly

It also introduces some

new features that will set

the industry standard.

These are:

Cover with

™

Cuisinart Supreme

•

The Cuisinart

Wide Mouth

Feed Tube

™

Supreme Wide Mouth

Feed Tube, which is more

than twice the size of any

other available. Perfect for

slicing whole fruits and

vegetables.

11-cup (2.7L)

Work Bowl

•

The Cuisinart^®Dough

Control Button. We have

engineered a dough

process speed along with

the PowerPrep^®Metal

Dough Blade, which work

together to give you the

ability to make perfect

dough in seconds.

Shaft

(not shown)

Housing Base

Cord Wrap

These features, plus the

ability to use all your

existing Cuisinart specialty

blades and discs make the

Prep 11 Plus^™the select

choice in food processors.

The slicing disc makes

beautiful whole slices

without torn edges.

It slices whole fruits and

vegetables, cooked meat,

semi-frozen raw meat and

loaves of bread.

2. CAREFULLY lift and

place the chosen blade

over the work bowl

THE MACHINE

INCLUDES:

center hub. Line up the

markings on the blade

hub with the motor shaft.

It should fit snugly and

rest on the bottom of

the work bowl.

1. Housing base with a

vertically projecting

shaft and convenient

touchpad control panel.

The shredding disc

processes most firm and

hard cheeses into long,

attractive shreds. It also

shreds vegetables like

potatoes, carrots and

zucchini, and processes

nuts and chocolate to a

grated texture.

2. 11-cup (2.7L) work bowl.

3. Add desired ingredients

to work bowl.

3. Cover with extra

large feed tube.

4. Pusher assembly

that slides inside

the feed tube.

4. Place work bowl cover

onto work bowl, with

the handle area just to

the left of center. Turn

counterclockwise to

5. Unique metal dough

blade, designed

The detachable stem fits

both discs, making disc

storage compact in a

limited space.

lock onto work bowl.

specifically for our

dough speed control.

5. Align pusher assembly

and activating rod with

the feed tube opening on

the work bowl cover and

slide the activating rod

down to the bottom.

6. Sharp metal chop-

ping/mixing blade.

The pusher assembly

has two parts.

8. Serrated slicing disc.

10. Shredding disc.

1. A small, removable,

clear pusher that fits

into a small center-

located feed tube. This

tube is for narrow food

like carrots, for adding

liquid, and for continu-

ous feeding of small

food like garlic.

11. Detachable stem

for discs (not shown).

6. You are now ready to

operate the machine.

12. Plastic spatula

(not shown).

Disc Operation

1. Plug in the housing base

and place the work bowl

on top, with the work

bowl handle just to the

left of center. Turn the

work bowl counterclock-

wise to lock it onto the

housing base.

The metal chopping blade

chops raw and cooked

fruits, vegetables, meat,

fish and cheese to the

exact consistency you

want, from coarse to fine,

even to a purée. It chops

nuts, makes nut butters,

mayonnaise and sauces,

and mixes tender, flaky

pastry. The metal chopping

blade also mixes cakes,

frostings, cookies,

2. A large pusher that fits

into the Cuisinart^®

Supreme^™feed tube

opening and moves

freely within it.

3. Upon contact, the large

pusher meets an

activating rod in the

center of the work bowl

handle, permitting the

motor to start.

2. Choose desired disc

and place underside-up

on tabletop. Pick up

detachable disc stem

and align it with the

raised plastic crescent

on the disc underside.

The raised ‘lock’ indica-

tor on the left corner of

the stem should be to

the left of the mounting

plate on disc.

quick breads, muffins,

and biscuits.

ASSEMBLY

INSTRUCTIONS:

Blade Operation

The PowerPrep^®Metal

Dough Blade is specifically

designed to work in

conjunction with our

“Dough” control. One touch

of the “Dough” button

makes “perfect dough

in seconds”.

1. Plug in the housing base

and place the work bowl

on top, with the work

bowl handle just to the

left of center. Turn the

work bowl counterclock-

wise to lock it onto the

housing base.

3. Turn the stem to the

right, so the locking

tabs are covered by

the metal supports

and a ‘click’ locks

A locking device prevents

heavy dough from driving

the blade up on the shaft.

the stem in place.

4. With the stem facing

down, place the

have passed into the

work bowl. Remove

the pusher and refill

ingredients as needed.

When you engage the

pusher again, the

corresponding openings

on the feed tube, and

push all the way down.

assembly over the

center hub. It should fit

snugly and rest on the

bottom of the work bowl.

• Press and release the

“Pulse” button two or

three times. Each time the

blade stops, let the pieces

drop to the bottom of the

bowl before you pulse

again. This puts them in

the path of the blade each

time the motor starts.

unit and light will

automatically turn “On”.

5. Place work bowl cover

onto work bowl, with

the handle area just to

the left of center. Turn

counterclockwise to

5. Press the “Off” button

when finished.

lock onto work bowl.

DOUGH

1. Prepare the dough

ingredients and place

in work bowl.

6. Align pusher with the

feed tube opening on

the work bowl cover and

slide the activating rod

down to the bottom.

• Using the pulse/chopping

technique, you get an

even chop without

overprocessing. Check

the texture frequently

by looking through the

cover. If you want a finer

chop, press and release

the “Pulse” button until

you achieve the desired

texture. Onions and other

food with a high water

content will quickly end

up as a purée unless

examined through the

work bowl after each

2. Properly assemble and

engage the work bowl

cover and pusher.

7. Use the cord wrap

on the housing base

underside to add or

remove cord.

3. Press the “Dough”

button and the LED light

will turn on.

8. You are now ready to

operate the machine.

4. Then press the “On” or

“Pulse” buttons as

needed to process

“Dough”. The “On” light

will turn on.

THE MACHINE

FUNCTIONS:

pulse to make sure they

are not overprocessed.

5. Press the “Off”

PULSE

button when finished.

1. With the machine

properly assembled

and engaged, and

ingredients in the

work bowl, press the

“Pulse” button

Try chopping other food

like meat for hamburger

or sausage. Then make

mayonnaise, pastry or

bread, as described in

the following sections. To

obtain consistent results:

OPERATING

INSTRUCTIONS:

Try chopping some practice

foods such as a zucchini or

potato before you process

food to eat. First, cut the

ingredients into 1-inch

(2.5cm) pieces of even size

and length.

repeatedly as needed.

ON (Continuous)

• Be sure all the pieces

you add to the bowl are

about the same size.

1. Properly assemble and

engage the machine.

2. To add ingredients

through the feed tube,

remove the pusher and

fill the feed tube as

• Be sure the amount you

process is no larger than

recommended on the

inside cover of this book-

let.

• Place the work bowl over

the center stem and turn

counterclockwise to

lock in place.

directed (see preparing

for slicing or shredding).

• Insert the metal chopping

blade and put ingredient

pieces in the work bowl.

Put on the cover and turn

counterclockwise to lock

onto work bowl. Align the

pusher and the pusher’s

activating rod with the

Before you do anything,

wait for the blade to stop

spinning. Once it does,

remove the pusher assem-

bly. Then turn the cover

clockwise to unlock and

remove by lifting it off.

3. Engage the pusher

and press the “On”

button. The button light

will turn on and the

motor will start.

4. Press the pusher firmly

down until all ingredients

Never try to remove the

pusher, lid and work bowl

together; as a safety

feature, the pusher

Put no more than the

recommended amount of

food into the work bowl

(see table inside front

To dislodge food:

Occasionally, a piece of

food may become wedged

between the blade and the

work bowl. If this happens,

unplug the machine, remove

the cover, lift the blade out

carefully and remove the

wedged piece. Empty the

bowl, reinsert the blade and

lock the cover into place,

then insert the pusher. Press

the “On” button and drop the

food pieces through the

small feed tube opening

while the machine is

assembly must be removed cover). Lock the cover in

before the lid and work

bowl can be unlocked.

They can then both be

unlocked at the same time.

place. Press the “Pulse”

button at the rate of 1

second on, 1 second off,

until the food is coarsely

chopped. For more finely

chopped results, hold

the “Pulse” button, letting

the machine run continu-

ously until the desired

consistency is reached.

Check frequently to avoid

overprocessing. Use the

spatula to scrape down the

sides of the work bowl if

necessary.

Remove the bowl from the

base of the machine before

removing the blade. This

creates a seal to prevent

food from leaking. Turn the

bowl clockwise to unlock

from the base, and lift

straight up to remove.

running. After adding a

cupful (250ml) this way, add

the remaining food to the

bowl and process in the

usual manner.

To prevent the blade from

falling from the work

bowl onto your hand

when emptying the work

bowl, use one of the fol-

lowing methods. Be sure

your hands are dry.

To purée fruits and

cooked vegetables:

To chop hard foods:

First, cut the food into

1-inch (2.5 cm) pieces.

You get a smoother purée

faster when all pieces are

about equal in size.

To chop hard food like

garlic and hard cheese,

assemble the unit, remove

the small pusher, press the

“On” button and drop the

food through the small

feed tube while the machine

is running.

Grab the blade hub, and

remove the metal blade

before tilting the bowl,

using a spatula to scrape

off any food. Then carefully

lift the blade out of the

work bowl. Or insert your

finger through the hole in

the bottom of the work

bowl, gripping the blade

from the bottom, and grip

the outside of the work

bowl with your thumb. Or

Put no more than the

recommended amount of

food in the work bowl (see

table inside front cover).

Lock the cover in place.

“Pulse” to chop coarsely,

then press the “On” button

and process continuously

until food is puréed.

Small foods like garlic can

be dropped in whole. Large

foods like hard cheese

should be cut into 1-inch

(2.5 cm) pieces. This method

of processing minces garlic,

shallots and onions. Hard

cheese and coconut will

have the same texture as if

they had been hand grated.

(NOTE: Cooked potatoes

hold the blade in place with are an exception to this

your finger or spatula while

pouring out food.

procedure. They develop

a gluey texture when

processed with the

metal blade.)

TECHNIQUES FOR

CHOPPING AND

PURÉEING WITH

THE METAL BLADE

IMPORTANT: Never try to

process cheese that is too

hard to cut with a knife.

You may damage the

When making soup, you will

want to purée vegetables

that have been cooked in

liquid. Don’t add the liquid

to the work bowl, just the

cooked vegetables; remove

vegetables with a slotted

spoon. They will purée

blade or the machine.

To chop raw fruits

and vegetables:

To chop parsley and

other fresh herbs:

First cut the food into

1-inch (2.5 cm) pieces.

You get a more even

chop when all pieces are

about the same size.

The herbs, the work bowl

and the metal chopping

blade must all be thoroughly

clean and dry. Remove

stems from herbs. Add

faster and smoother without

liquid. Then add just enough

liquid to make the purée

pourable, return to the soup

liquid and stir to combine.

leaves to bowl and process,

using the “Pulse” button until

chopped as fine as desired.

The more herbs you chop at

a time, the finer chop you

can obtain. If completely dry

when chopped, parsley and

other herbs will keep for at

least 4-5 days, stored in an

airtight bag in the refrigerator.

They may be frozen for

overprocessing. Use a

spatula to scrape food

from the sides of the bowl

as necessary.

continuously.

After 2 or 3 minutes, the

ground nuts will form a ball

that will gradually smooth

out. Scrape the sides of the

bowl and continue process-

ing until drops of oil are visi-

ble. Taste for consistency.

The longer you process, the

softer the butter. For chunk

style, add a handful of nuts

just after the ball of nut but-

ter begins to smooth out. To

make cashew butter, add a

little bland vegetable oil.

Processor nut butters

To purée meat, poultry,

fish and seafood:

Prepare the food as

described above. Press the

“Pulse” button until evenly

chopped, then process

continuously to the desired

texture. Scrape the bowl

with a spatula as needed.

months, stored in an airtight

container or bag.

To chop peel from citrus

fruit or to chop sticky

fruit like dates or raisins:

Leave the purée in the work

bowl and add eggs, cream

and seasonings as called for

by the recipe. Process to

combine thoroughly.

For citrus, remove only

the peel with a vegetable

peeler, not the white pith

which is bitter tasting.

contain no preservatives.

Store in refrigerator to

keep from separating.

To make flavoured butters,

spreads and dips:

Remember, you control

texture by the length of

time you process. By

varying the processing

time, you can get a

range of textures suitable

for hamburgers, hash,

stuffed peppers, or

Cut the peel into lengths

of 2 inches (5 cm) or less

and process with 1/2 cup

(125 ml) of granulated

sugar until finely chopped.

This may take 2 minutes

or longer.

Cut room temperature

butter into tablespoon (15ml)

size pieces. Finely chop

flavouringingredients first,

such as anchovies, cheese,

herbs, etc. Be sure work

bowl is clean and dry. Add

small hard ingredients like

garlic and hard cheese

through the feed tube while

machine is running. Next,

add the butter and process

using the “On” button, until

smooth. Add any liquid

ingredients last, while the

processor is running, and

process just long enough to

blend. Process ingredients

for spreads and dips the

same way. They should be

at room temperature and cut

into 1-inch (2.5 cm) cubes,

or added by tablespoonfuls

(15ml).

For sticky fruit like dates,

raisins, prunes and candied

fruit, first freeze the fruit for

about 10 minutes. Add some

of the flour called for in the

recipe to the fruit. Use no

more than 1 cup (250 ml)

of flour for each cup (250ml)

of fruit.

smooth mousses.

To chop nuts:

Chop no more than the

recommended amount at one

time. Press and release the

“Pulse” button and check

frequently to avoid nuts

clumping together in a nut

butter. When a recipe calls

for flour or sugar, add some

to the nuts before you chop,

about 1/2 cup (125ml) for

each cup (250ml) of nuts.

This allows you to chop the

nuts as fine as you want

without turning them into a

nut butter. You can also

chop nuts with a shredding

disc. The optional fine

shredding disc is particularly

good.

To chop meat, poultry,

fish and seafood:

The food should be very

cold, but not frozen. Cut

it into 1-inch (2.5 cm) pieces

to ensure an even chop.

Using the “On” button,

process no more than the

recommended amount at

one time (see table inside

front cover). Press the

“Pulse” button 3 or 4 times

at a rate of 1 second on, 1

second off. If the food is not

choppedfine enough, let the

processor run continuously

for a few seconds. Check

the texture often to avoid

To make mayonnaise:

You can make foolproof

homemade mayonnaise with

your Prep 11 Plus™. The

work bowl and metal blade

must be clean and dry. Use

the metal blade to process

eggs (for safe food proce-

dures, we recommend using

To make peanut butter

and other nut butters:

Process up to the

recommended amount

of nuts. Using the “On”

button, let the machine run

pasteurized liquid eggs, salt,

vinegar or lemon juice, dry

mustard, and two table-

To whip cream:

with the minimum amount

of cold liquid in the recipe.

“Pulse” 5 or 6 times. The

dough should begin to hold

together when pressed. If it

is still dry and crumbly, add

more water – 1 teaspoon

(5ml) at a time – until the

Processor whipped cream

holds its shape very well. It

is good for decoration or as

a topping; however, it will not

whip to the light, fluffy

consistency obtained by

methods that beat in more

air. Chill the cream well

before starting. Process

continuously using the “On”

button, until it begins to

thicken. Then add sugar

as desired and continue

processing, watching

carefully for the desired

consistency. For consistently

reliable results, add 2

tablespoons (30 ml) of

nonfat dry milk for every cup

(250ml) of cream before

whipping.

spoons (30ml) of the oil until

smooth, at least 30 seconds.

With the machine running,

pour 1/4 cup (75ml) of the oil

into the small pusher. After it

dribbles through the pinhole

in the bottom, remove the

small pusher and very slowly

add the remaining oil while

the machine runs. Process

until all the oil has been

added and the mixture is

totally emulsified. Remove

from the processor, cover

and keep chilled until ready

to use. Homemade mayon-

naise will keep in the refriger-

ator for 3 to 4 days.

dough holds together easily

Do not let the dough

form a ball in the processor

or it will be overworked

and tough. Form into a

round disc, one inch (2.5cm)

thick, and wrap in plastic

wrap. Refrigerate for 1 hour

before using, or double

wrap and freeze for later use.

To make quick breads

and cakes that use baking

powder and/or soda:

For a "one egg" batch of

basic mayonnaise, use 1/4

cup (75ml) of liquid pasteurized

eggs, 2 tablespoons (30ml)

vinegar or lemon juice, 1 tea-

spoon (5ml) dry mustard, 1/2

teaspoon (2ml) kosher salt

and 1 cup (250ml) vegetable

oil, such as canola oil. For

variation, you may experiment

with using flavoured vinegars,

or adding chopped fresh

herbs, or even roasted garlic

to taste. To make your may-

onnaise a little lighter, you

may add some well-drained

nonfat plain yogurt to taste.

The most important rule

for success is not to

To make crumbs

and crumb crusts:

overmix after adding the

flour. The ingredients for

these soft doughs should

be cold. If the recipe calls

for chopped ingredients

like lemon peel or nuts,

chop them first while the

work bowl is clean and dry,

then set aside until needed.

Cut or break bread, crackers

or cookies into 1-inch (2.5cm)

pieces and place in work

bowl. Press the “On” button

and process continuously

until they reach the desired

texture. For seasoned

crumbs, chop parsley or

other fresh herbs with the

crumbs. For buttered

crumbs, process until the dry

crumbs are of the desired

texture, then dribble melted

butter through the small feed

tube opening while the

machine is running. For

crumb crusts, process

crackers or cookies as

described above. Add

Put dry ingredients like

flour, salt and leavening in

the work bowl and process

with the metal blade for

5 seconds to mix.

Remove and reserve

the dry ingredients.

To beat egg whites:

The work bowl must be

absolutely clean. Add 3

Add the eggs and sugar

to the work bowl and, using

the “On” button, process to

mix, letting the machine run

about 1 minute. Next, add

butter at room temperature

and cut into 1-inch (2.5cm)

pieces. Run machine contin-

uously for a minute, until the

butter is thoroughly mixed

with the sugar and eggs.

Then add flavouring and liquid

– vanilla, spices, cocoa, etc.

Process until mixed. Add the

dry ingredients to the work

bowl.

or more egg whites (up to 6

large egg whites) and press

the “On” button. Add about 1

teaspoon (5ml) of lemon

juice or vinegar for every egg

white. Vinegar makes stiffer

whites; its flavour is hardly

detectable in cakes or soufflés.

Continue processing until the

egg whites hold their shape,

about 1-1/2 to 2-1/2 minutes.

sugar, spices and butter,

and cut into pieces as

specified by your recipe.

Process until well combined.

To make pastry:

Combine unbleached

all-purpose flour, salt and

pieces of very cold butter

in the work bowl. Process

to the consistency of

cornmeal. Sprinkle evenly

Process by pulsing,

bottom, leaving a center

section about 3 inches (8

cm) deep. Remove the core,

then cut in wedges to fit the

feed tube. Remove the core

from the bottom and top

pieces and cut into wedges

to fit into the feed tube.

PREPARING FOOD

FOR SLICING AND

SHREDDING

inspecting after each pulse.

Stop pulsing as soon as

the dry ingredients have

almost disappeared into the

batter. Overprocessing will

cause quick breads and

cakes to be tough. (If your

recipe calls for ingredients

that are to be coarsely

For disc assembly

instructions, refer to

Assembly Instructions.

Round fruits and

vegetables:

The optional 2 mm and

1 mm slicing discs are

excellent for slicing cabbage

for coleslaw.

chopped – like raisins or

nuts – add them last with

the mixed dry ingredients.)

Before processing onions,

apples and other large,

round fruits and vegeta-

bles, cut the bottom ends

flat to make the food lie

stable on the disc.

If the fruit or vegetable

doesn’t fit, try inserting it

from the bottom of the feed

tube, where the opening is

slightly larger.

To make cake mix:

Your food processor

work bowl is large enough

for the preparation of an

18.5-ounce (525g) pack-

aged cake mix.

Place the food in the

feed tube, flat side down,

as far left as possible, to

prevent it from tilting when

being processed.

Pack the feed tube for

desired results.

Insert the metal blade and

add the cake mix to the

work bowl. Press the “On”

button and while the

machine is running, add

the eggs and liquid through

the small feed tube and

process for 5 seconds.

For long slices or shreds,

cut the food in feed tube

widths and pack the

Choose fruits that are

firm and not too ripe.

Remove large hard pits

and seeds from fruits

before processing. Seeds

from citrus fruits need not

be removed. Remove the

rind before slicing or

pieces horizontally.

For small, round slices or

short shreds from carrots,

zucchini and other long

vegetables, cut in feed

tube heights and pack

tightly upright.

Scrape down the sides

of the work bowl and

process 1 minute more for

maximum volume. Do not

remove the metal blade.

shredding, if desired.

Food should fit snugly, but

not so tightly that it prevents

the pusher from moving.

Whole peppers are

an exception:

Insert a finger into the

underside of the blade

from the bottom of the

work bowl to hold the

blade in place while

emptying the batter.

Remove the stem and cut

the stem end flat. Remove

the core and scoop out the

seeds. Leave the end

opposite the stem whole, to

keep the structure stiff. This

ensures round, even slices.

When slicing or shredding,

always use the pusher.

Never put your fingers

or a spatula into the

feed tube.

Tip:

After emptying cake batter

or puréed soup from the

work bowl, replace the bowl

on the motor base and

“Pulse” once. Centrifugal

force will spin the batter off

the blade onto the sides of

the work bowl. Remove the

blade, and use the spatula

to scrape any remaining

batter from the bowl.

Large fruits like

pineapple:

Never push down hard

on the pusher. Use light

pressure for soft fruits and

vegetables like bananas,

mushrooms, strawberries

and tomatoes, and for all

cheese. Use medium

pressure for most food:

apples, celery, citrus fruit,

potatoes and zucchini. Use

firm pressure for hard

Cut the ends flat, cut in half

and either core or remove

the seeds. If necessary, cut

the halves into smaller

pieces to fit the feed tube.

Cabbage and

iceberg lettuce:

Turn the head on its side

and slice off the top and

vegetables like carrots

and yams.

lift it straight up. Place the

disc on top of the inverted

work bowl cover to minimize wide at one end and narrow

the far left. If you are slicing

a few vegetables that are

PRACTICING

SLICING AND

SHREDDING

1. Insert a slicing or

shredding disc, put the

cover on the work bowl

and insert the food in

the feed tube.

drips and spills.

at the other (carrots, celery

or scallions) cut them in

half and pack in pairs,

alternating one wide end

up, one narrow end up.

TECHNIQUES

FOR SLICING AND

SHREDDING

French-cut green beans:

Small, round fruits

and vegetables:

Trim fresh green beans to

feed tube widths. Blanch

them for 60 seconds in

2. Slide the pusher

into place, and apply

pressure to the pusher

while pressing down the

“Pulse” button. Release

the button as soon

as the food is sliced

or shredded.

For large berries, radishes

and mushrooms, trim the

bottom ends flat with a

knife. Insert the food

through the feed tube,

standing each piece on a

flat end. You can fill the tube

to about 1 inch (2.5 cm)

from the top. The bottom

layer gives you perfect

slices for garnish. If you

want all the slices to be

perfect, it’s best to process

one layer at a time.

boiling salted water. Plunge

them immediately into cold

water to stop the cooking.

When cold to the touch,

drain and dry. Stack in the

feed tube horizontally to

about one inch (2.5cm) from

the top. Use the slicing disc,

apply light pressure to the

pusher and press the “Pulse”

button until beans are sliced.

3. You can load the feed

tube repeatedly without

removing work bowl

cover. Simply grasp the

pusher and lift up. The

pusher assembly will

come off easily, leaving

the cover and feed tube

in place. Your other

hand is free to reload

the feed tube, and you

do not need to re-press

the “On” button if it was

previously selected.

To make long, horizontal

slices of raw zucchini

or carrots, use the

Long fruits

and vegetables:

same procedure.

Trim foods like bananas,

celery and zucchini by

cutting them into pieces

slightly shorter than the

feed tube. Cut both ends

flat. (Use a ruler as a guide,

or the pusher assembly.)

Matchsticks or

julienne strips:

Process the food twice –

‘double slice’ it. Insert large

fruits or vegetables

(potatoes, turnips, zucchini,

apples) in the feed tube

horizontally. Apply pressure

to the pusher while pressing

the “Pulse” button until the

food is sliced. You will get

long slices.

REMOVING

SLICED OR

SHREDDED FOOD

Before you do anything,

wait for the disc to stop

spinning. When it does,

remove the pusher first.

Unplug the unit, then hold

the work bowl handle and

turn it clockwise. Then lift;

the work bowl and cover will

come off together. Turn

cover clockwise to unlock

from work bowl. Lift,

Fill the feed tube with the

pieces, standing them

vertically and adding

enough pieces so they are

solidly packed and cannot

tilt sideways as they are

sliced or shredded.

Remove the slices from the

work bowl and reassemble.

Reinsert them in the feed

tube, wedging them in

tightly. Slice them again. You

will obtain long julienne

strips. With the optional

square julienne disc, you

can make square julienne

strips in one operation.

Small amounts of food:

Use the small feed tube and

the small pusher. Remove

the small pusher from the

pusher assembly. Place the

pusher assembly onto the

feed tube and press the

sleeve all the way down.

remove, invert and place on

counter space.

Remove the slicing or

shredding disc.

Cut the food in lengths

slightly shorter than the

feed tube. If slicing one or

two long, thin vegetables

like carrots, push them to

Place two fingers under

each side of the disc and

are ready to slice when

they are easily pierced with

the tip of a sharp knife,

although semi-frozen and

hard to the touch. Remove

plastic wrap. Stand them in

the feed tube, cut side

down, and slice them

against the grain, using firm

pressure on the pusher. Or

lay them flat in the feed

tube, as many as will fit,

and slice with the grain,

using firm pressure.

tilt sideways.

SLICING MEAT

AND POULTRY

Firm cheese like

Swiss and Cheddar:

Cooked meat and poultry:

Cut the cheese into

pieces to fit the feed tube.

Put it in the freezer until

semi-frozen, hard to the

touch but easily pierced

with the tip of a sharp knife.

Stand the pieces in the

feed tube and apply light

pressure to the pusher.

The food must be very cold.

If possible, use a piece of

food just large enough to

fit in the feed tube. To make

julienne strips of ham,

bologna or luncheon

meat, stack slices, then roll

or fold them double and

stand upright in the feed

tube, wedging in as many

rolls as possible. This

technique works better with

square or rectangular pieces

than with round ones.

IMPORTANT: You can

successfully shred most

cheeses except soft ones.

The exception is

mozzarella, which shreds

well if thoroughly chilled.

Hard cheeses like

Parmesan shred well only

at room temperature.

Therefore, only attempt

to slice or shred mozzarella

when well chilled, and

Parmesan when at

Frankfurters, salami and

other sausages:

If the sausage is soft,

freeze it until hard to the

touch but easily pierced

with the tip of a sharp knife.

Hard sausages need not be

frozen. Use the small feed

tube if the sausage is thin

enough to fit. Otherwise,

cut the sausage into pieces

to fill the large feed tube

completely. Stand the

Uncooked meat

and poultry:

Cut the food into pieces to

fit the feed tube. Boneless,

skinned chicken breasts will

usually fit when cut in half

crosswise. Wrap the pieces

in plastic wrap and put

room temperature.

pieces vertically, packing

them tightly so they cannot

them in the freezer. They

SLICING AND SHREDDING CHEESE

TYPE OF CHEESE

CHOP

SHRED

SLICE

Soft

yes

Brie, Camembert

Mozzarella (chilled 15-20 min in freezer)

Ricotta

yes

Cottage, Cream

Semi-Soft

Blue

yes

chill

yes

Fontina

Liederkranz

Bel Paese

chill

Semi-Hard

Cheddar

Monterey Jack, Longhorn

Swiss, Jarlsberg

Edam, Gouda

Provolone

yes

chill

yes

chill

yes

Hard

yes

room

temp.

yes

Parmesan, Romano

Pecorino, Sapsago, Asiago

Otherwise, you may

damage the slicing disc or

the food processor itself.

down. Except for kneading,

described below, the

processing procedures and

use of the “Dough” button

excess flour back into the

container so the top of

the measure is level.

Do not pack flour into

are the same for both types the dry measure.

TECHNIQUES

FOR KNEADING

YEAST DOUGH

WITH THE

of dough.

Proofing the yeast:

Machine capacity:

The expiration date is

marked on the package.

To be sure your yeast is

active, dissolve it in a small

(1.5L) of all-purpose flour or

amount of warm liquid

Recommended maximum

amount of flour is 6 cups

POWERPREP^®

METAL DOUGH

BLADE

3-1/2 cups (875ml) of whole

(about 1/3 cup [75 ml] for

one package of dry yeast).

The temperature of liquid

used to dissolve and

activate yeast must be

between 105^oand 115^oF

(40^oC and 46^oC). Yeast

cells are not activated at

temperatures lower than

this and they die when

exposed to temperatures

higher than 130^oF (54^oC). If

the recipe includes a

sweetener like sugar or

honey, add a teaspoon (5ml)

with the yeast. If no sweet-

ener is called for, add a

pinch, or add a pinch of

flour. The yeast won’t foam

without it. Let the mixture

stand until it foams, up to

10 minutes.

grain flour. If a bread dough

calls for more than the rec-

ommended amounts of

flour, mix and knead it in

equal batches. Do the same

for sweet doughs that call

for more than 3-1/2 cups

(875ml) of flour.

The Prep 11 Plus^™

Food Processor is

designed to mix and knead

dough in a fraction of the

time it takes to do it by

hand. You will get perfect

results every time if you

follow these directions.

Using the right blade:

Use the metal dough blade

when the recipe calls for

more than 3-1/2 cups

(17-1/2 ounces) (875 ml)

of flour. Use the metal

chopping blade when a

recipe calls for less than

3-1/2 cups (875 ml) of flour.

NEVER TRY TO

PROCESS DOUGH

THAT IS TOO STIFF TO

KNEAD COMFORTABLY

BY HAND.

There are two general

types of yeast dough.

Typical bread dough is

made with a flour mix that

contains at least 50% white

flour. It is uniformly soft,

pliable and slightly sticky

when properly kneaded.

Because the metal dough

blade does not extend to

the outside rim of the

work bowl, it cannot pick up

all the flour when small

amounts are processed.

Processing dry ingredients:

Put the flour in the work

bowl with all the other dry

ingredients. If the recipe

calls for herbs, oil or solid

fats like butter, add them

with the flour. Turn the

It always cleans the inside

of the work bowl complete-

ly when properly kneaded.

Measuring the flour:

It’s best to weigh it. If you

don’t have a scale, or the

recipe does not specify

weight, measure by the stir,

scoop and sweep method.

Use a standard, graduated

dry measure, not a liquid

measuring cup.

Typical sweet dough

contains a higher propor-

tion of sugar, butter and/or

eggs than typical bread

dough. It is rich and sticky

and it does not clean the

inside of the work bowl.

machine on and let it run

for about 20 seconds.

(Cheese, nuts and raisins

may be added with the dry

ingredients or during the

final kneading. To leave

them almost whole, add

them 5 seconds before you

stop kneading. For a finer

texture, add them sooner.)

With a spoon or fork, stir

the flour in its container. Do

not measure flour directly

out of the bag; it is too

packed to get an accurate

measure. With the dry

It requires less kneading

after the ingredients

are mixed. Although

30 seconds are usually

sufficient, 60 to 90 seconds

give better results if the

machine does not slow

Adding liquids:

All liquid should be added

through the feed tube while

the machine is running.

measure, scoop up the

flour so it overflows. With

a spatula or knife, sweep

Add liquid in a slow, steady

stream, only as fast as dry

ingredients absorb it. If

liquid sloshes or splatters,

stop adding it but do not

turn off the machine. Wait

until ingredients in bowl

have mixed, then add

remaining liquid slowly.

Pour liquid onto dough as

it passes under feed tube

opening. Do not pour

liquid directly onto bottom

of bowl.

firmly pressed back into

place after removing the

dough to test it.

free-form loaves, let them

rise on an oiled baking

sheet until at least

doubled in bulk.

Kneading sweet dough:

Making consecutive

batches:

Process dough for at

least 30 seconds after

all the ingredients are

incorporated. It will not

clean the inside of the work

bowl. If necessary, scrape

the bowl and process for 5

more seconds.

You can make several

batches of bread dough

in a row. The motor in

the Prep 11 Plus^™

Food Processor is

extremely efficient.

Rising:

TYPICAL

Follow the recipe carefully.

It is important to add

enough liquid to make the

dough soft enough to

knead. Kneading dough

that is too stiff can strain

the machine.

Put the dough in a large,

lightly floured plastic bag.

Squeeze out all the air and

close the end with a wire

twist, allowing space for the

dough to rise.

BREAD DOUGH:

PROBLEMS AND

SOLUTIONS IF

DOUGH BLADE

DOESN’T

Or put the ball of dough

in a large bowl coated

with soft butter or veg-

etable oil. Roll the dough

around to coat its entire

surface. Cover it

All liquid except that used

to activate yeast should

be cold, to minimize the

possibility of overheating

the dough. You must never

knead a yeast dough to a

temperature higher than

100^oF (37^oC). Doing so will

slow or even prevent the

action of the yeast.

INCORPORATE

INGREDIENTS

Always start processor

before adding liquid. Add

liquid in a slow, steady

stream, only as fast as dry

ingredients absorb it. If you

hear liquid sloshing, stop

adding it but do not turn off

machine. Instead, wait until

ingredients in work bowl

have mixed, then add

remaining liquid slowly. Pour

liquid onto dough as it pass-

es under feed tube; do not

pour liquid directly onto

bottom of work bowl.

with a damp towel or a

piece of oiled plastic wrap.

Let it rise in a warm,

draft-free place, about 80^oF

(26^oC). The rising time is

usually about 1-1/2 hours

but will vary from

45 minutes to several

hours, depending on the

type of flour and the

humidity of the air. To

test if the dough has risen

enough, stick a finger in

it. An indentation should

remain. If it doesn’t, let

the dough rise more and

test again.

Kneading bread dough:

Do not try to use the

machine to knead dough

that is too stiff to knead

comfortably by hand. Doing

so can strain the machine.

After the dough starts to

clean the inside of the work

bowl completely and forms

a ball, process it for 60

Blade rises in work bowl:

Blade may not have

been pushed down as

far as possible before

processing started.

seconds to knead it. Stop

the machine and test the

dough to be sure it’s proper-

ly kneaded. Typical bread

dough should have a soft,

pliable texture and it should

feel slightly sticky. Stretch

the dough with your hands

to test it. If it feels hard,

lumpy or uneven, continue

processing until it feels

When it has risen enough,

punch the dough down.

Excessively sticky dough

can cause blade to rise

even though it cleans inside

of work bowl. If dough feels

very sticky, reinsert blade

and immediately add 2

tablespoons (30 ml) flour

through feed tube while

Shaping, finishing

and baking:

If you shape the dough

in loaf pans, fill pans only

half full. Let rise until dough

is just slightly above the

top of the pan. If shaping

uniformly soft and pliable.

Make sure that the blade is

machine is running.

Dough doesn’t clean

inside of work bowl:

Dough feels tough

after kneading:

excessive kneading, as it

may kill the yeast cells. All

other liquid should be cold.

• Amount of dough may

exceed maximum capacity

of your food processor.

Remove half and process

in 2 batches.

Divide dough into 2 or 3

pieces and redistribute

evenly in bowl. Process 10

seconds or until uniformly

soft and pliable.

Don’t knead so long that

dough becomes overheat-

ed. The ideal temperature

for kneaded dough is 80^oF

(26^oC); it should never

• Dough may be too dry.

If it feels crumbly, add

water, 1 tablespoon

(15 ml) at a time, while

machine is running, until

dough becomes moist

and cleans inside of work

bowl. Wait 10 seconds

between additions

exceed 100^oF (37^oC).

Soft dough or liquid

leaks onto base of food

processor:

Let dough rise in draft-free

environment of about

80^o-90^oF (26^oC-32^oC).

Always start processor

before adding liquid and

add liquid only as fast as

dry ingredients absorb it.

Dough containing whole

grain flour will take longer

to rise than dough made of

white flour only.

Motor stops:

of water.

• Cover may have become

unlocked.

• Dough may be too wet.

While machine is running,

add 1 tablespoon (9 g) of

flour. If necessary, add

more, 1 tablespoon (9 g)

at a time, until dough

Baked bread is too heavy:

Next time, feel dough to be

sure it is uniformly soft,

pliable and slightly sticky

before setting aside to rise.

Let dough fully double in

bulk in bowl or bag, punch

it down, then let it double

again after it is shaped.

• Power cord may have

become unplugged.

• Excessive strain may have

caused motor to overheat

and stop. Wait for the motor

to cool, 5-10 minutes. A

cleans inside of work

bowl and forms a ball.

• PowerPrep^®metal dough

blade is intended only for

recipes calling for at least

3-1/2 cups of flour

(17-1/2 ounces) (496 g). If

your recipe calls for

less flour, remove metal

dough blade and insert

metal chopping blade.

Always use metal

chopping blade for recipes

calling for less than 3-1/2

cups (496 g) of flour, such

as pizza dough.

safety protector in the motor

prevents excessive over-

heating. If the motor stops,

turn machine off. After 5-10

minutes, divide dough into

2 batches and complete

processing. Pinch dough to

make sure that it is not too

stiff to knead comfortably

by hand. If it is, add liquid,

1 teaspoon (5 ml) at a time,

until dough is sufficiently

moist to clean inside ofbowl.

PROBLEMS

AND SOLUTIONS

WITH TYPICAL

SWEET DOUGHS

Motor slows down:

• Amount of dough may

exceed maximum

capacity. Remove half,

and process in 2 batches.

Dough doesn’t rise:

• Don’t process too long

after all ingredients are

incorporated. Rich

doughs will give you

good results after only

30 seconds of kneading.

Nub of dough forms

on top of blade and

does not become

We recommend you always

test activity of yeast before

using, by stirring it and at

least 1/2 teaspoon (2 ml)

sugar into about 1/3 cup

(75 ml) warm liquid

uniformly kneaded:

Stop machine, carefully

remove dough, divide into

3 pieces and redistribute

evenly in work bowl.

Continue processing until

dough is uniformly soft

and pliable.

Blade doesn’t

incorporate ingredients:

(105^o- 120^oF) (40^oC -

48^oC). Within 10 minutes

foam should develop, indi-

cating yeast is active. Do

not use dry yeast after

expiration date on package.

Butter or margarine, if not

melted, must be cut into

tablespoon (15ml)-size

pieces before being added

to work bowl.

Do not use warmer water,

or overheat dough with

Metal dough blade rises

in work bowl:

provide drainage and make

cleaning easy. If food

lodges in the pusher,

remove it by running

water through it, or use

a bottle brush.

smooth surface will look

new for years. Keep a

sponge handy as you

work, and wipe spills from

the base.

Blade may not have been

pushed down as far as

possible before processing

started. Machine may be

overloaded. Remove half

of dough and process in

2 batches.

Four rubber feet on the

underside keep the base

If you wash blades and

discs by hand, do it carefully. from moving on most work

Avoid leaving them in soapy

water where they may

disappear from sight. To

clean the metal blade, fill the

work bowl with soapy water,

hold the blade by its plastic

surfaces when the machine

is processing heavy loads. If

the feet leave spots on the

counter, spray them with a

spot remover like Fantastick

or K2-R and wipe with a

Motor stops:

See comments under

‘Typical Bread Dough

Problems and Solutions’

center and move it rapidly up damp sponge. If any trace

and down on the center

shaft of the bowl. Use of a

spray attachment is also

effective. If necessary,

use a brush.

of the spot remains, repeat

the procedure and wipe

the area with a damp

sponge and nonabrasive

cleaning powder.

Dough doesn’t rise:

See comments under

‘Typical Bread Dough

Problems and Solutions’

The work bowl is made of

Lexan^®(plastic), which is

shatter resistant and heat

resistant. It should not be

placed in a microwave

oven, as the aperture at

the front of the pusher

houses the metal rod that

activates the motor.

To clean the inside of the

detachable stem, slide the

stem release button on the

side up as far as it will go

and hold it there as you run

water through the stem.

CLEANING AND

STORAGE

Keep your food processor

ready to use on a kitchen

counter. When not in use,

leave it unplugged. Don’t

leave it with the pusher

assembly in the locked

position; this could damage

the on-off mechanism.

IMPORTANT: Never store

any blade or disc on the

motor shaft. No blade or

disc should be placed on

the shaft except when the

processor is about to

be used.

TIP: When preparing a

meal, make the dishes

with the least amount of

wet ingredients first.

For example, make the

bread first; then you don’t

need to wash the bowl

before making the salad.

In many cases, wiping

the bowl with a paper

towel between recipes

is sufficient.

Store the blades and discs

as you would sharp knives,

out of the reach of children.

The disc and blade holders

are optional accessories

which offer safe and

FOR YOUR SAFETY

Like all powerful electrical

appliances, a Premier^™

Series Food Processor

should be handled with

care. Follow these guide-

lines to protect yourself and

your family from misuse

that could cause injury.

convenient storage.

All parts except the housing

base are dishwasher safe,

and we recommend wash-

ing them in the dishwasher.

Insert the work bowl upside

down. Remember to unload

the dishwasher carefully

wherever you place sharp

blades and discs.

Chopping certain foods

may scratch or cloud the

work bowl. These foods

include ice, whole spices,

coffee beans and oils like

wintergreen. If you like to

prepare your own spice

blends, you may want to

keep a second bowl just

for that purpose.

Handle and store metal

blades and discs carefully.

Their cutting edges are

very sharp.

To simplify cleaning, rinse

the work bowl, cover,

pusher assembly and blade

or disc immediately after

use so food won’t dry on

them. Openings at the

Always place discs on flat

stable surface before con-

necting detachable stem.

The housing base is made

of a tough plastic with high

impact resistance. Its

bottom of the large pusher

Never put blades or discs

on the motor shaft until

the work bowl is locked

in place.

controlled circuit breaker

in the motor ensures

complete protection against Series Food Processor

We warrant that your

Cuisinart^®Premier^™

motor burnout. If the

will be free of defects in

material or workmanship

under normal home use for

three years from the date

of original purchase.

processor runs for an

exceptionally long time

when chopping, mixing or

kneading a thick or heavy

mixture in successive

batches, the motor may

overheat. If this happens,

the processor will stop.

Turn it off and wait for

the motor to cool before

proceeding. It will usually

cool within 10 minutes. In

extreme cases, it could

take an hour.

Always be sure that the

blade or disc is down on

motor shaft as far as it

will go.

We warrant that the motor

for your Cuisinart^®Premier^™

Series Food Processor

will be free of defects in

material or workmanship

under normal home use for

ten years from the date of

original purchase. This

motor warranty covers the

motor and excludes all

other parts in the motor

base assembly area such

as the upper and lower

plastic housings, work bowl

and cover, blades and all

electrical components and

vertical projecting motor

shaft sheath.

Always insert chopping

blade and dough blade in

the work bowl before

putting ingredients in bowl.

When slicing or shredding

food, always use the

pusher. Never put your

fingers or spatula into

feed tube.

Safety switches prevent

the machine from operating

when the work bowl or the

cover is not locked into

position. The motor stops

within seconds when the

motor is turned off, and a

fast-stop circuit stops it

instantly when the pusher

assembly is removed.

Always wait for the blade or

disc to stop spinning before

you remove the pusher

assembly or cover from

the work bowl.

Always unplug the unit

before removing food,

cleaning, or putting on or

taking off parts.

We suggest you complete

and return the enclosed

warranty registration card

promptly to facilitate

verification of original

purchase date. However,

return of the warranty

registration card is not a

condition of this warranty.

In the event that you do

not have proof of purchase

date, the purchase date

for purposes of this

Cuisinart^®Premier^™

Series offers a Three Year

Limited Warranty on the

Entire Machine.

Always remove work bowl

from base of machine

before you remove

chopping blade or

dough blade.

TEN YEAR FULL

WARRANTY ON

MOTOR.

Be careful to prevent the

chopping blade from falling

out of the work bowl when

emptying the bowl.

Remove it before tilting

bowl, or hold it in place

with your finger, a spatula

or a spoon.

This warranty supersedes

all previous warranties on

warranty will be the date

of manufacture.

™

Cuisinart Premier Series

Food Processors.

If your Cuisinart^®Premier^™

Series Food Processor

should prove to be

This warranty is available

to consumers only. You are

a consumer if you are the

owner of a Cuisinart^®

TECHNICAL DATA

defective within the

warranty period, we will

repair it, or if we think

necessary, replace it,

without charge to you.

To obtain warranty service,

simply call our toll-free

number 1-800-472-7606 for

additional information from

our Customer Service

The motor in your food

processor operates on

standard line operating

current. The appropriate

voltage and frequency for

your machine are shown

on a label under the base.

Premier^™Series Food

Processor that was

purchased at retail for

personal, family or house-

hold use. This warranty is

not available to retailers

or other commercial

An automatic, temperature-

purchasers or owners.

Representatives or send

the defective product to

Customer Service at

Cuisinart Canada

156 Parkshore Drive

Brampton, ON L6T 5M1

We specifically caution

you not to use other brand

accessories, such as

juicers, which permit your

machine to operate with

exposed cutting or shred-

ding discs. We also caution

you not to use the large

feed tube on this machine

with machines built by

other manufacturers.

Please be sure to include

your return address,

daytime phone number,

description of the product

defect, product serial

number, original date of

purchase, and any other

information pertinent to

the product’s return.

If you have any questions

about the safety features of

Cuisinart^®Premier^™Series

Food Processor or any

other Cuisinart product,

please call our toll-free

number 1-800-472-7606.

Your Cuisinart^®Premier^™

Series Food Processor

has been manufactured to

the strictest specifications

and has been designed

for use with the authorized

accessories and

replacement parts.

This warranty expressly

excludes any defects or

damages caused by

accessories, replacement

parts, or repair service

other than those that

have been authorized

by Cuisinart.

This warranty excludes

all incidental or

consequential damages.

Warning:

Our Premier^™Series Food

Processor, and other

Cuisinart Food Processors

and Accessories have been

carefully designed and

manufactured with the

highest quality materials

to assure your satisfaction

and safety when you use

them. Although accessories

sold by companies other

than Cuisinart may be

compatible with your

Cuisinart machine, they

may also be extremely

dangerous, and expose

the user to serious injury.

Recipe Table of Contents

Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Entrées . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Pizzas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Sauces and Dressings . . . . . . . . . . . . . . . . . . . . . 41

Sides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Appetizers

Fresh Tomato and Corn Salsa

Try this salsa on grilled chicken or seafood.

Makes 2 cups (500ml)

Preparation: 5 - 10 minutes, plus 1 hour resting time.

small onion, peeled, cut into 1-inch

(2.5cm) pieces (about 1 cup [250ml]

pieces)

medium vine-ripened tomatoes,

cut into 1-inch (2.5cm) pieces

1-1/2 teaspoons (7ml) fresh lime juice

1/3 cup (75ml) fresh cilantro

2/3

cup (180ml) fresh or frozen corn

kernels (frozen kernels do not need

to be thawed)

medium jalapeño pepper, seeded,

cut into 1-inch (2.5cm) pieces

3/4

teaspoon (3ml) salt

Insert the metal blade. Place onion, cilantro and jalapeño in work bowl. Process until finely

chopped, about 5 seconds. Scrape work bowl. Add tomatoes and lime juice. Pulse until toma-

toes are coarsely chopped, about 5 - 7 times. Add corn and salt; pulse once to just combine.

Let sit for 1 hour before serving to allow flavours to develop. Serve with chips.

Nutritional analysis per tablespoon (15ml):

Calories 8 (0% from fat) • carbo. 2g • pro. 0g • fat 0g

sat. fat 0g • chol 0mg • sod. 56mg • fiber 0g

Roasted Garlic and Red Pepper Spread

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

Makes 1-3/4 cups (435ml)

Preparation: 5 - 10 minutes, plus 1 hour to roast the garlic and 1 hour resting time.

1-1/2 large heads of garlic (entire bulb),

cloves peeled

medium scallion, trimmed,

cut into 1-inch (2.5cm) pieces

teaspoon (5ml) extra virgin olive oil

1/3 cup (85ml) roasted red peppers

(from a jar)

1-1/3 cups (350ml) lowfat sour cream

1/8 teaspoon (0.5ml) freshly ground black

pepper

Preheat oven to 375˚F (190˚C). Toss the peeled garlic cloves in the olive oil and wrap in foil.

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

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

ingredients and process for 10 - 15 seconds. Scrape work bowl and process until smooth,

about 10 seconds longer. Let sit in refrigerator to develop flavour, about 1 hour. Serve with

crudités or breadsticks.

Nutritional analysis per tablespoon (15ml):

Calories 30 (60% from fat) • carbo. 2mg • pro. 1g • fat 2g

sat. fat 1g • chol. 5mg • sod. 12mg • fiber 0g

Spinach, Feta & Artichoke Stuffed Mushrooms

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

Makes 28 1-1/2-inch (3cm) stuffed mushrooms

Preparation: 15 - 20 minutes, plus 30 minutes baking and cooling.

1-1/2-inch (3cm) white button or

cremini mushrooms

clove garlic

shallot, about 1 ounce (30g), peeled

1-1/2 ounces (45g) French bread,

cut in 1-inch (2.5cm) pieces

12 ounces (340g) fresh spinach, well

washed and dried, tough stems

removed

1-1/2 ounces (45g) Asiago cheese

1/3

cup (75ml) lightly toasted pine nuts

or walnuts

3/4 teaspoon (3ml) Herbes de Provence

ounces (85g) feta cheese, slightly

crumbled

canned artichokes, well drained,

then gently squeezed in paper

towels to remove excess moisture

ounces (85g) cream cheese (regular,

not low or nonfat), cut into 1-inch

(2.5cm) pieces

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

crumbs. Measure out 1/3 cup (75ml) of the breadcrumbs and reserve in a small bowl – save

the remainder for another use. With the machine running, drop the Asiago cheese down the

small feed tube and process for 30 seconds until ground. Add the pine nuts; pulse 5 times to

coarsely chop. Transfer this mixture to the bowl with the breadcrumbs. Pulse to chop the

artichokes, about 10 times. Add to the breadcrumb mixture and set aside.

With the machine running, drop the garlic and shallot through the small feed tube; process 5

seconds to chop. Scrape the work bowl. Add the spinach, about 2 ounces (60g) at a time;

pulse 10 to 12 times to chop after each addition. Add the Herbes de Provence, feta and

cream cheese; process for 20 seconds to incorporate. Add the reserved bread crumb mixture;

pulse about 10 to 12 times to incorporate. The stuffing may be made up to 2 days ahead.

Rinse but do not soak the mushrooms; dry thoroughly. Remove the stems. (The stems may

be chopped finely using the metal blade and pulse, then sautéed in a tablespoon (15ml) of

unsalted butter. This mixture may be frozen, then used in soups, stews, savoury dressings or pilafs.)

Preheat oven to 425˚F. (220˚C) Stuff each mushroom with a scant tablespoon (15ml) of the

spinach mixture. Arrange in a shallow baking dish that has been lightly coated with olive oil –

do not crowd. The mushrooms may be stuffed up to 8 hours ahead. If making ahead, cover

and refrigerate.

Bake the mushrooms in the preheated oven for 20 to 25 minutes. Allow to rest for 5 minutes

before serving.

Nutritional analysis per serving:

Calories 47 (57% from fat) • carbo. 3g • pro. 2g • fat 3g

sat. fat 1g • chol. 6mg • sod. 97mg • fiber 2g

Soups

Butternut Squash Bisque with Roasted Cremini

Mushrooms

Most cream soups are laden with heavy cream and fat.

This Cuisinart soup uses half & half and rice to make it rich and creamy.

Makes eight 7-ounce (200g) servings.

Preparation: 40 to 45 minutes.

ounces (340g) Cremini mushrooms,

stems removed and reserved

teaspoons (10ml) curry powder

tablespoons (30ml) white rice

1-1/2 tablespoons (25ml) extra virgin olive oil

cups (750ml) low salt, nonfat chicken

or vegetable stock

medium onion (about 6 ounces [170g]),

cut in 1-inch (2.5cm) pieces

1-1/2 teaspoons (7ml) freshly squeezed

lemon juice

clove garlic, peeled

pounds (900g) butternut squash,

peeled, seeded and cut to fit large

feed tube

tablespoon (15ml) honey

1/2

1/4

1/2

teaspoon (2ml) kosher salt

teaspoon (1ml) freshly ground pepper

cup (125ml) half & half

sweet potato (about 10 ounces [280g])

tablespoon (15ml) unsalted butter

Preheat the oven to 400˚F (200˚C). Line a baking sheet with foil. Insert the slicing disc.

Arrange the mushrooms vertically in the large feed tube, packing them snugly in 2 layers. Use

medium pressure to slice. Toss the sliced mushrooms with the olive oil; arrange in a single

layer on the baking sheet. Roast in the preheated oven for 20 to 25 minutes, until well

browned and no longer sitting in liquid. The mushrooms may be roasted ahead.

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

process to chop finely, 5 seconds. Scrape the work bowl. Add the onion and reserved mush-

room stems to the bowl. Pulse to chop coarsely, 10 to 15 times. Remove and reserve.

Insert the shredding disc. Use medium pressure to shred the squash; remove and reserve.

Peel the sweet potato; cut in half crosswise. Use medium pressure to shred the sweet potato;

remove and reserve.

Melt the butter in a 6-quart (6L) stock pot over medium heat. Add the onion, mushroom and

garlic mixture; cook for 2 to 3 minutes. Stir in the curry powder and rice; cook until the curry

becomes aromatic and the rice is opaque, about 5 minutes. Stir in the shredded squash,

sweet potato and chicken stock. Cover loosely and bring to a boil, then reduce the heat and

simmer for 20 minutes.

Strain the solids, reserving the cooking liquid. Transfer the cooking liquid to a saucepan over

very low heat and reserve. Insert the metal blade. In two batches, add the solids to the food

processor and process to purée, 2 to 3 minutes. Scrape the work bowl every 60 seconds.

Return the puréed solids to the cooking liquid and stir to incorporate. Add the lemon juice,

honey, salt and pepper. Stir in the roasted mushrooms and any accumulated juices. Taste and

adjust seasonings if necessary. (The bisque may be done up to a day ahead to this point. If

doing ahead, allow the soup to cool, then cover and refrigerate. Just before service, reheat

the soup.) Stir in the half and half, heat for 1 minute, then serve.

Nutritional analysis per serving:

Calories 108 (34% from fat) • carbo. 15g • pro. 3g • fat 4g

sat. fat 2g • chol. 6mg • sod. 138mg • fiber 2g

Chilled Roasted Red

Bell Pepper & Corn Soup

Low in fat and calories, this soup is very refreshing on a hot summer day.

Makes eight 7-ounce (200g) servings

Preparation: 30 - 35 minutes, plus chilling time.

cloves garlic, peeled

1-1/2 teaspoons (7ml) thyme

tablespoons (60ml) white rice

medium onions (4 ounces [110g] each),

peeled, cut into 1-inch (2.5cm) pieces

4-1/2 cups (1.2L) low salt, nonfat chicken

or vegetable stock

red bell peppers (approximately 1-1/2

pounds [680g] total), seeded, trimmed

and cut into 1-inch (2.5cm) pieces

teaspoon (5ml) kosher or sea salt

1/2

teaspoon (2ml) freshly ground pepper

ears fresh corn

12-ounce (340g) (jar roasted red

peppers

tablespoon (15ml) extra virgin olive oil

3-5

drops hot sauce, to taste

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

tube and process until finely chopped, about 5 seconds. Scrape the work bowl. Add the

onions; pulse to chop, 15 times. Remove and reserve. Use the pulse to chop the red bell

pepper, 10 to 15 times. Remove and reserve.

Use a thin-bladed knife (a boning knife works well) to remove the corn from the cobs.

Reserve the cobs.

Heat the oil in a 6-quart (6L) stockpot over medium heat. Add the chopped onions, garlic, and

red bell peppers. Allow the vegetables to cook for 2 to 3 minutes – do not brown. Stir in the

corn, cobs, thyme, and rice; cook for 2 to 3 minutes longer. Add the chicken stock and roasted

peppers; raise the heat and bring to a boil. Reduce heat, cover loosely and simmer for

20 minutes.

Remove the corncobs and discard. Strain the solids from the cooking liquid. Reserve the

cooking liquid. Insert the metal blade. Process the solids for 4 minutes to purée, stopping the

machine two or three times to scrape the work bowl. Add the purée into the reserved cooking

liquid and stir to combine. Add salt and pepper; stir well to combine. Season with hot sauce

and chill before serving.

Note: This soup may also be served hot.

Nutritional analysis per serving:

Calories 98 (18% from fat) • carbo. 17g • pro. 3g • fat 2g

sat. fat 0g • chol. 0mg • sod. 186mg • fiber 2g

Gazpacho

Always served well chilled, this summertime favourite

has its origins in the Andalusian region of Spain.

Makes six 7-ounce (200g) servings

Preparation: 15 - 20 minutes, plus chilling time.

garlic clove, peeled

cups (750ml) tomato juice

medium jalapeño pepper, seeded,

cut into 1-inch (2.5cm) pieces

medium cucumber, peeled, cut in half

lengthwise, seeds removed

1/3 cup (75ml) fresh cilantro

tablespoons (45ml) fresh lime juice

small scallions, trimmed, cut into 1-inch

(2.5cm) pieces

1/2 teaspoon (2ml) coarsely ground black

pepper

1/8 teaspoon (0.5ml) salt

small green bell pepper, cored, seeded,

cut into 1-inch (2.5cm) pieces

teaspoons (30ml) reduced fat sour cream

medium tomatoes, cored, cut into 1-inch

(2.5cm) pieces

Fresh cilantro for garnish, if desired

Insert metal blade and process garlic and jalapeño until finely chopped, about 5 seconds.

Scrape the work bowl. Add cilantro, scallions and green pepper; pulse to coarsely chop, about

10 - 12 times. Transfer to a large mixing bowl. Place tomatoes in work bowl and pulse to

coarsely chop, about 8 times. Do not overprocess. Transfer to mixing bowl. Add tomato juice

to tomato mixture and stir to combine.

Insert the slicing disc. Place cucumber in feed tube vertically and slice. Add to mixing bowl.

Add lime juice, pepper and salt to mixing bowl and stir to combine. Cover and chill before

serving.

Serve garnished with 1 teaspoon (5ml) sour cream and a fresh cilantro sprig.

Nutritional analysis per serving:

Calories 63 (9% from fat) • carbo. 13g • pro. 2g • fat 1g

sat. fat 0g • chol. 1mg • sod. 378mg • fiber 2g

Quick Breads

Cranberry - Orange Bread

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

Makes 1 loaf (16 servings)

Preparation: 10 - 15 minutes, plus 2 hours baking and cooling.

Vegetable oil cooking spray

medium apple (about 7 ounces [200g]),

peeled, cored, cut into 1-inch (2.5cm)

pieces

1-1/2 cups (340ml) unbleached all-purpose

flour

large eggs

teaspoons (10ml) baking powder

teaspoon (1ml) salt

3/4 teaspoon (3ml) vanilla extract

1/3 cup (85ml) unsalted butter, melted

1/4 cup (65ml) buttermilk

1/4

cup (225ml) pecan halves, shells

removed

strips orange zest

cup (175ml) sugar

1/2 cup (125ml) dried cranberries

3/4

Preheat oven to 350˚F (175˚C). Lightly spray a 9 x 5-inch (22 x 12cm) loaf pan with vegetable

oil cooking spray. In a small bowl combine flour, baking powder and salt. Reserve. Insert

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

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

eggs and vanilla; process until combined, about 15 - 20 seconds. With machine running, add

butter and buttermilk through the small feed tube. Process until combined, about 10 - 15

seconds. Add cranberries, pecans and dry ingredients. Pulse until flour is just mixed in, about

5 - 6 times. Do not overprocess.

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

comes out clean, about 60 - 65 minutes. Cool in pan on a wire rack. Remove from pan and

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

slicing.

Nutritional analysis per serving:

Calories 176 (41% from fat) • carbo. 24g • pro. 2g • fat 8g

sat. fat 3g • chol. 24mg • sod. 103mg • fiber 1g

Lowfat Banana Nut Bread

Wrap and freeze individual slices for a healthy lunchbox snack.

Makes 1 loaf (14 servings)

Preparation: 10 - 15 minutes, plus 2 hours baking and cooling.

Vegetable oil cooking spray

large egg

1-1/3 cups (300ml) unbleached all-purpose

flour

large egg white

2/3

1/3

cup (150ml) sugar

cup (75ml) plain nonfat yogurt

1/4

cup (56ml) walnut halves, shells

removed

2-1/2 tablespoons (35ml) unsalted butter,

in 1-inch (2.5cm) pieces

3/4

1/4

teaspoon (3ml) baking powder

teaspoon (3ml) baking soda

teaspoon (1ml) salt

1-1/4 teaspoons (6ml) vanilla extract

1-1/2 ripe bananas (about 8 ounces

225g] total), peeled, cut into 1-inch

(2.5cm) pieces

[

Preheat oven to 350˚F (175˚C). Lightly spray a 9 x 5-inch (22 x12 cm) loaf pan with vegetable

oil cooking spray. Insert metal blade. Pulse to combine flour, nuts, baking powder, baking

soda and salt, about 5 times. Reserve.

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

10 seconds. Add egg, egg white, sugar, yogurt, butter and vanilla extract. Process until well

combined, about 10 - 15 seconds. Add dry ingredients. Pulse until flour is just mixed in, about

5 - 6 times.

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

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

cool completely on wire rack.

Muffin variation:

Lightly spray 12 standard (1/2-cup [125ml]) muffin cups with vegetable oil cooking spray.

Divide the batter evenly among the 12 cups. Bake at 350˚F (175˚C) for 16 to 20 minutes. For

variety, add 1/3 cup (75ml) chocolate chips when pulsing in the flour mixture.

Nutritional analysis per serving:

Calories 131 (28% from fat) • carbo. 22g • pro. 3g • fat 4g

sat. fat 0g • chol. 21mg • sod. 125mg • fiber 1g

Yeast Breads

Challah Braid

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

Makes 18 servings (one 2-pound [900g] loaf)

Preparation: 15 - 20 minutes, plus 2-1/2 hours rising and resting,

30 minutes baking and 1 hour or longer cooling.

tablespoons (60ml) sugar, divided

package active dry yeast

teaspoons (10ml) salt

cup (150ml) cold water

cup (125ml) unsalted butter, melted

large egg

2/3

1/2

1/4

cup (50ml) warm water (105˚ - 115˚F

[40˚ - 46˚C])

4-1/3 cups (980g) unbleached all-purpose

flour

tablespoon (15ml) water

Vegetable oil cooking spray

In a 2-cup (500ml) liquid measure, dissolve 2 teaspoons (10ml) sugar and yeast in warm

water. Let stand until foamy, about 5 minutes.

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

dough speed to combine, about 2 - 3 times.

Add cold water, melted butter and 1 egg to yeast mixture. With machine running on dough

speed, add liquid through small feed tube in a steady stream as fast as the flour will absorb it.

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

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

about 1 to 1-1/2 hours.

Place dough on a lightly floured surface and punch down; let rest 5 - 10 minutes. Divide

dough into 3 equal pieces. Use your hands to roll each piece into a cylinder about 1-1/2 x 18

inches (4 x 45cm). Place the cylinders side by side on a baking sheet coated with vegetable

oil cooking spray. Braid loosely from one end. Gently pull and taper each end to a point, then

pinch and tuck under loaf. Cover with plastic wrap coated with vegetable oil cooking spray

and let rise until doubled in size, about 45 minutes. Preheat oven to 375˚F (190˚C) 15 minutes

before baking.

Beat egg with water and brush over braid. Bake in lower third of preheated oven for 20

minutes. Lower temperature to 350˚F (175˚C) and bake until loaf is browned and sounds

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

Nutritional analysis per serving:

Calories 174 (31% from fat) • carbo. 26g • pro. 4g • fat 6g

sat. fat 3g • chol. 37mg • sod. 267mg • fiber 1g

Cheese Bread

This bread is excellent for sandwiches and makes a delicious accompaniment to

hearty soups.

Makes 15 servings (one 2 pound [900g] loaf)

Preparation: 10 - 15 minutes, plus 2-1/4 hours rising,

40 minutes baking, and 1 hour or longer cooling.

package active dry yeast

teaspoon (5ml) sugar

tablespoons (45ml) unsalted butter,

in 1-inch (2.5cm) pieces

1-1/2 teaspoons (7ml) salt

cup (250ml) fat-free milk

Vegetable oil cooking spray

1/2

cup (125ml) warm water (105˚ - 115˚F

[40˚ - 46˚C])

ounces (110g) extra sharp cheddar

cheese

4-1/2 cups (950ml) unbleached all-purpose

flour

In a 2-cup (500ml) liquid measure, dissolve yeast and sugar in warm water. Let stand until

foamy, about 5 minutes.

Insert medium shredding disc and shred cheese. Leave in work bowl. Remove shredding disc

and insert dough blade. Add flour, butter and salt; process to combine, about 20 seconds. Add

milk to yeast mixture. With machine running on dough speed, pour milk mixture through small

feed tube as fast as the flour will absorb it and process until dough cleans the sides of the

work bowl. Then process for 45 seconds to knead dough. Place dough in a lightly floured

plastic food storage bag and seal top. Let rise in a warm place until doubled in size, about 1

to 1-1/2 hours.

Spray one 9 x 5-inch (22 x 12cm) loaf pan with vegetable oil cooking spray. Place dough on a

lightly floured surface and punch down. Roll dough into a 9 x 5-inch (22 x 12cm) rectangle.

Beginning with short end, roll up the dough jelly roll fashion. Pinch the seam and ends tightly

to seal. Place in greased loaf pan and cover with plastic wrap coated with vegetable oil cook-

ing spray. Let rise for 45 minutes. Preheat oven to 375°F (190°C) 15 minutes before baking.

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

Remove from pan and cool on wire rack.

Nutritional analysis per serving:

Calories 193 (23% from fat) • carbo. 30g • pro. 7g • fat 5g

sat. fat 3g • chol. 14mg • sod. 289mg • fiber 1g

Classic Cuisinart White Bread

Spoil your family with homemade bread.

Makes 18 servings (2 loaves, 1-1/4 pounds [560g] each)

Preparation: 10 - 15 minutes, plus 2-1/2 hours rising and resting,

35 minutes baking, and 1 hour or longer cooling.

package active dry yeast

tablespoon (15ml) sugar

tablespoons (60ml) unsalted butter,

in 1-inch (2.5cm) pieces

teaspoons (10ml) salt

1/3 cup (85ml) warm water (105° - 115°F

[40° - 46°C])

1-1/3 cups (325ml) cold water

Vegetable oil cooking spray

cups (1.1L) unbleached all-purpose

flour

In a 2-cup (500ml) liquid measure, dissolve yeast and sugar in warm water. Let sit until

foamy, about 5 minutes.

Insert dough blade. Process flour, butter and salt on dough speed until combined, about

10 - 15 seconds. Combine yeast mixture and cold water. With machine running on dough

speed, add liquid through small feed tube as fast as flour will absorb it. Once dough cleans

the sides of the work bowl and forms a ball, process for 45 seconds to knead dough. Place

dough in a lightly floured plastic food storage bag and seal the top. Allow to sit in a warm

place until doubled in size, about 1 to 1-1/2 hours.

Spray two 9 x 5-inch (22 x 12cm) loaf pans with vegetable oil cooking spray. Place dough on

a lightly floured surface and punch down. Divide dough in half and roll each half into a 9 x 5-

inch (22 x 12cm) rectangle. Beginning with short end, roll up the dough jelly roll fashion.

Pinch the seam and ends tightly to seal. Place in greased loaf pans and cover with plastic

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

pans, about 45 minutes to 1 hour. Preheat oven to 400°F (200°C) 15 minutes before baking.

Bake until tops are browned and loaf sounds hollow when tapped, about 30 - 35 minutes.

Remove from pans and cool on wire rack.

Variation: To make Classic Cuisinart Wheat Bread, substitute 2 1/2 cups (625g) whole wheat

flour for 2 1/2 cups (625g) of the unbleached all-purpose flour.

Nutritional analysis per serving:

Calories 151(18% from fat) • carbo. 27g • pro. 4g • fat 3g

sat. fat 2g • chol. 7mg • sod. 260mg • fiber 3g

Pizza Dough

Once you see how simple Cuisinart pizzas are to make,

you will never order one to be delivered again.

Makes 1 pound (500g) dough, two 12-inch (30cm) or four 8-inch (20cm)

crusts / 6 servings

Preparation: 5 - 10 minutes, plus 55 minutes rising and resting,

5 minutes assembly and 10 minutes baking.

1-1/2 teaspoons (7ml) active dry yeast

2-1/3 cups (590ml) unbleached all-

purpose flour

1/2

teaspoon (2ml) sugar

cup (250ml) warm water (105˚ - 115˚F

[40˚ - 46˚C])

teaspoon (5ml) kosher salt

1-1/2 teaspoons (7ml) extra virgin olive oil

In a 2-cup (500ml) liquid measure, dissolve yeast and sugar in warm water. Let stand until

foamy, about 3 - 5 minutes. Insert dough blade in work bowl and add flour, salt and 1 tea-

spoon (5ml) olive oil.

With machine running on dough speed, pour liquid through small feed tube as fast as flour will

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

30 seconds to knead dough. Dough may be slightly sticky. Coat dough evenly with 1/2 tea-

spooon (2ml) olive oil; transfer to a plastic food storage bag and seal the top. Let rise in a

warm place for about 45 minutes. While dough is rising, prepare any pizza toppings.

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

pizza recipe.

Nutritional analysis per serving:

Calories 179 (6 % from fat) • carbo. 37g • pro. 5g • fat 1g

sat. fat 1g • chol. 0mg • sod. 385mg • fiber 0g

Olive and Rosemary Country Loaf

Adapted from: Charles van Over,

The Best Bread Ever: Great Home Made Bread Using Your Food Processor,

Broadway Books, 1997

Salty olives such as kalamata should be rinsed to remove some of their brine; oil cured olives

will produce a more mellow flavour. Olive lovers may add an additional quarter cup (75ml) of olives.

Makes one loaf.

Preparation: 30 minutes, plus 3 to 3-1/2 hours rising time,

30 minutes baking time, and 1 hour or longer for cooling.

10 ounces (283g) unbleached bread flour

(2-1/4 to 2-3/4 cups [550-675ml])

1-1/4 cups (300ml) water (10 ounces [210g])

1/2 cup (125ml) pitted and coarsely

chopped imported black olives

ounces (140g) whole wheat flour

(1 cup [250ml])

tablespoon (15ml) chopped fresh rosemary

ounce (30g) rye flour (1/4 cup [50ml])

teaspoons (10ml) fine sea salt

teaspoon (5ml) instant yeast

Whole rosemary sprigs for garnish,

cut into 1-inch (2.5cm) lengths

Cornmeal for the peel or baking sheet

Flour for dusting

teaspoon (5ml) extra virgin olive oil

Insert the dough blade. Combine the flour, salt, yeast and olive oil in the work bowl. Test the tem-

perature of the flour mixture using an instant read thermometer. Adjust the water temperature so

that the individual temperatures of the flour and water when combined equal 145˚F (62˚C) (i.e. if

the flour is 70˚F [21˚C], then the water must be 75˚F [23˚C]). This is the base temperature. With the

machine running on dough speed, add the water through the small feed tube and process for 45

seconds. Transfer the dough to a large ungreased bowl. Cover with plastic wrap and let rise for

about 1-1/2 to 2 hours at room temperature.

Move the uppermost rack of the oven so that it is about 8 inches (20cm) from the top of the oven

and place a baking stone on the rack. Place a small cast iron skillet to preheat on the floor or lower

rack of the oven. Preheat the oven to 475˚F (245˚C).

Scrape the dough onto a lightly floured work surface. Flatten into a 12-inch (30cm) square using

the palms of your hands. Sprinkle with the chopped olives and chopped rosemary. Fold the dough

over onto itself and knead for 3 to 4 minutes to thoroughly incorporate the olives and rosemary. If

the dough is difficult to knead, cover with a towel and let rest for 10 minutes, then continue kneading.

Form into a round loaf. Sprinkle a cloth-lined basket or banneton with flour. Place the dough in the

basket, with the seam showing on top of the loaf on top. Dust with flour and loosely cover with

plastic wrap. Allow the dough to rise at least 1 hour at room temperature. It will be visibly risen and

spring back when gently pressed with a finger.

Just before baking, gently invert the bread rising basket onto a baker’s peel or the back of a baking

sheet that has been dusted with cornmeal. Sprinkle the top of the loaf with additional flour. Using a

serrated knife, score the dough in a star pattern - starting from the center, make a short 3-inch

(8cm) slash. Rotate the bread and continue slashing until a star pattern is formed on the top of the

dough. Insert a few sprigs of rosemary into the surface of the dough.

Slide the loaf onto the baking stone, and then carefully pour 1 cup (250ml) of warm water into the

cast iron pan in the oven. Reduce the heat to 450˚F (230˚C). Bake the bread for 30 minutes, and

then reduce the temperature to 425˚F (215˚C) and bake for an additional 15 minutes. The crust will

be well browned and the loaves will sound hollow when tapped on the bottom. The internal temper-

ature of the bread will be 205˚ to 210˚F (95˚ to 99˚C) when tested with an instant read thermometer.

Remove the bread from the oven and place on a rack to cool completely before slicing or storing.

Nutritional analysis per 3-ounce (85g) serving:

Calories 249 (from fat 20%) • pro. 7g • carbo. 42g • fat 5g

sat. fat 1g • chol. 0mg • sod. 724mg • fiber 4g

Simple Wheat Starter

Adapted from: Charles van Over, The Best Bread Ever:

Great Home Made Bread Using Your Food Processor, Broadway Books, 1997

Makes about 5 cups (1.25L).

Preparation: 20 minutes, plus 3 to 4 days for fermentation.

A starter is a type of natural yeast that makes bread rise and gives it a full, rich flavour.

For best results, make this starter in a large, clear glass or plastic container (2-quart [2L])

with graduated markings. Mark the level of your beginning starter with a piece of tape

and watch the gas bubbles develop as the yeast activates. Once the starter has devel-

oped, store it in the refrigerator until you are ready to use it. The starter must be fed

once a week to keep it alive. Always feed a starter 4 to 8 hours prior to using it. To feed

the starter, remove it from the refrigerator; stir in 1 cup (250ml) of flour and 1/2 cup

(125ml) of water. The consistency should be like light pancake batter. After feeding,

leave the starter out at room temperature before using or refrigerating it. SAF yeast is

highly recommended for this and the other Artisan Bread recipes. The starter process

takes 42 to 56 hours before it is ready to use.

12 ounces (340g) unbleached flour

ounces (56g) whole wheat flour

cups (500ml) water (16 ounces [500g])

1/4 teaspoon (1ml) instant yeast

In a small bowl, combine 1/2 cup (125ml) of each flour with 1 cup (250ml) of the water

and the yeast. Stir well to blend; the mixture will be sticky and have the texture of wallpaper

paste. Transfer to a 2-quart (2L) container and cover with plastic wrap. Mark the level of

the starter and the time mixed on the side of the container with masking tape. Let sit at

room temperature (70-72°F [21-22°C]) for 18 to 24 hours.

Uncover the starter; it will have almost doubled in bulk. Add 3/4 cup (185ml) of the all-

purpose flour and 1/2 cup (125ml) of the water. Mark again with the level and time. Let sit

at room temperature for 18 to 24 hours.

Uncover the starter; it will be doubled in bulk and full of bubbles. Discard half or give to a

friend with directions. Add the remaining flours and water. Mix well. The mixture will have

the consistency of thick pancake batter. If it is too thick, add more water – too thin, add

more flour. Cover with plastic wrap. Mark the level and time, and let sit at room

temperature for another 6 to 8 hours. The basic starter is now ready to use.

Nutritional analysis per half cup (125ml):

Calories 165 (from fat 3%) • pro. 5g • carbo. 34g • fat 0g

sat. fat 0g • chol. 0mg • sod. 2mg • fiber 1g

Multi-Grain Sandwich Loaf

Adapted from: Charles van Over, The Best Bread Ever:

Great Home Made Bread Using Your Food Processor, Broadway Books, 1997

A mountainous loaf full of the nutty taste of whole grains,

the Multi Grain Sandwich loaf may also be shaped into a plump round loaf.

Makes one 24-ounce (680g) loaf.

Preparation: 30 to 35 minutes, plus 2 hours to activate the Simple Wheat Starter,

3 to 3-1/2 hours rising time, 40 minutes baking time, and 1 hour or longer for cooling.

1/2 cup (125ml) Active Simple Wheat Starter

(measure after feeding and resting)

ounce (28g) graham flour (1/4 cup

[50ml])

ounces (56g) 7-grain cereal (1/2 cup

[125ml])

ounces (225g) unbleached bread flour

(1-3/4 to 2-1/4 cups [425-550ml])

1-1/2 teaspoons (6ml) fine sea salt

ounces (56g) whole wheat flour (1/2 cup

[125ml])

1/2

teaspoon (2ml) instant yeast

cup (250ml) water

ounce (28g) rye flour (1/4 cup [50ml])

Vegetable oil for the pan

Two to four hours before mixing this dough, feed your Simple Wheat Starter. Allow the starter to sit

at room temperature until it is frothy, bubbly and visibly active.

Insert the dough blade. Add the flours, 7-grain cereal, salt, yeast and starter to the work bowl. Test

the temperature of this mixture with an instant read thermometer. Adjust the water temperature so

that the individual temperatures of the flour mixture and water when combined equal 145°F (62°C)

(i.e., if the flour mixture is 70°F [21°C], then the water temperature must be 75°F [23°C]). This is the

base temperature. With the machine running, pour all but 3 tablespoons (45ml) of water through the

small feed tube; process for 15 seconds. The dough should come together and form a visible ball.

Add the reserved water if the dough seems dry and crumbly. If the dough is wet and sticking to the

shaft and sides of the bowl, sprinkle in a few spoonfuls of flour. Process for 30 seconds, so that the

dough mixes a total of 45 seconds. This dough will be soft, moist and somewhat sticky.

Scrape the dough onto a lightly floured work surface. Lightly flour the dough, shape into a rough

ball and place in a large ungreased bowl. Cover the bowl with plastic wrap. Allow the dough to

ferment for about 2 to 3 hours at room temperature. The dough will double in volume.

Brush a 8x4-inch (20 x 10cm) loaf pan with vegetable oil. Turn the dough onto a generously floured

work surface. Use your fingertips to lightly pat the dough into a rectangle about 10 inches (25cm)

long and 2 inches (5cm) thick. Roll the dough into a log. Tuck in the ends and place the dough in

the pan, seam-side down. Lightly dust the dough with flour and loosely cover with plastic wrap or a

kitchen towel. Let the dough rise for about 1 to 1-1/2 hours at room temperature. Arrange the oven

rack on the second shelf from the bottom of the oven; place a baking stone on the rack. Preheat

the oven to 475° F (245°C).

Dust the proofed loaf with flour. Make a 1/4-inch (0.6cm) slash down the center of the loaf with a

serrated knife. Slide the loaf pan into the oven onto the baking stone. Turn the heat down to 425°F

(220° C). Bake the bread for 20 minutes, then rotate the pan in the oven for even baking and bake

another 15 to 20 minutes, until the crust is deep brown. Take the loaf out of the pan and place

directly on the baking stone; bake for another 5-10 minutes. The loaf is ready when it sounds hol-

low when tapped on the bottom and the internal temperature is 205° to 210° F (95° to 98°C) when

tested with an instant read thermometer. Remove from the oven and place on a wire rack to cool

before slicing or storing. Store under a towel or in a paper bag at room temperature. The Multi-

Grain Sandwich Loaf will stay fresh for three days.

Nutritional analysis per 2-ounce serving (56g):

Calories 137 (from fat 5%) • pro. 5g • carbo. 28g • fat 1g

sat. fat 0g • chol. 0mg • sod. 302mg • fiber 2g

Entrées

East-West Chicken and Vegetable Stir-Fry with Pasta

Asian flavours blend with Italian Reggiano Parmesan and pasta in this colourful and delicious

stir-fry.

Makes 6 servings.

Preparation: 40 - 45 minutes.

5-ounce (140g) (approximate weight)

boneless, skinless chicken breast halves

broccoli stalks (about 12 ounces [340g]

total), florets cut to serving size pieces,

stems reserved

ounces (340g) dry pasta shapes such

as fusilli, radiatore, penne, or double elbows

large carrots, (about 8 ounces [225g]),

peeled and cut into 1-1/2-inch (4cm)

lengths

1-1/2 ounces (42g) Reggiano Parmesan

cheese, cut in 1/2-inch (1.2cm) cubes

2-1/2 teaspoons (12ml) cornstarch

1/2 cup (125ml) chicken stock

large clove garlic

slices peeled ginger, each about the

thickness of a quarter

3-1/2 tablespoons (50ml) Asian sesame oil,

divided

red bell pepper, stem, ribs and seeds

removed, cut to fit the feed tube

3/8

cup (90ml) sherry (Amontillado or

medium-dry)

1/2

yellow bell pepper, stem, ribs and seeds

removed, cut to fit the feed tube

tablespoons (45ml) tamari sauce

(may use low sodium) or soy

1/2

cup (125ml) slivered almonds, lightly

toasted

Trim the chicken of all visible fat. Cut in half crosswise; place on a baking sheet lined with plastic wrap

and freeze for 25 minutes. Clean the work surface and wash hands thoroughly. Using a pasta cooking

pot with insert, cook the pasta al dente in lightly salted water according to package instructions. Drain

the pasta and set aside; keep the water simmering.

Insert the metal blade. With the machine running, drop the cheese cubes through the small feed tube

and process until finely chopped, about 30 seconds. Remove and reserve. Add the garlic and ginger;

process until finely chopped, about 5 seconds. Remove and reserve.

Insert the slicing disc. Use medium pressure to slice the red and yellow peppers. Place the carrots hori-

zontally in the large feed tube. Use medium pressure to slice. Remove and reserve. Using a vegetable

peeler, peel the broccoli stems, then trim to fit the small feed tube. Use medium pressure to slice.

Remove and reserve.

Remove the chicken from the freezer; place in the large feed tube cut side down. Use medium pressure

to slice. Toss with 1-1/2 tablespoons (25ml) of the sesame oil and set aside on a plate separate from the

vegetables. Clean the work surface thoroughly, and wash hands with hot soapy water. Combine the

cornstarch and chicken stock in a small bowl; set aside.

Heat a large nonstick stir-fry pan over high heat. When hot enough to make water droplets dance, add

the chicken and stir-fry until opaque, about 2 minutes. Remove to a clean plate and reserve. Add the

remaining sesame oil to the pan. When hot, add the garlic and ginger; stir-fry 10 seconds. Add the sliced

broccoli stems and carrots. Stir-fry for 45 seconds. Add the broccoli florets and sliced red bell pepper;

stir-fry for another 30 seconds. Return the cooked chicken to the pan along with the soy sauce and

sherry, and cook for 30 seconds. Stir in the cornstarch mixture, and bring to a boil. Return the pasta to

the simmering pasta water to reheat. Drain and add to the stir-fry pan; toss to combine. Remove from

the heat, add half the cheese and toss to coat with the sauce.

Transfer the stir-fry to a warmed serving bowl. Top with the remaining cheese and the toasted almonds.

Serve immediately.

Nutritional analysis per serving:

Calories 570 (from fat 30%) • pro. 41g • carbo. 59 • fat 19g

sat. fat 2g • chol. 64mg • sod. 677mg • fiber 4g

Shrimp & Ginger Stuffed Sole

Pleasing to the palate and to the eye, this dish is mostly do-ahead,

making it perfect for entertaining.

Preparation: 30 minutes, plus 20 minutes baking and 10 minutes for the sauce.

1-1/4 pounds (560g) shrimp (16-20 count),

peeled and deveined

tablespoons (30ml) unsalted butter

1-1/2 tablespoons (20ml) low-sodium tamari

or soy sauce

bunches tender, fresh chives

1/3

cup (80ml) Italian parsley leaves

3/4

teaspoon (4ml) freshly ground black

pepper

green onions, trimmed to 5 inches

(12cm) , then cut in 1-inch (2.5cm)

lengths

1-1/2 pounds (680g) sole (six 4-ounce

[110g] fillets), skinless

2-inch (5cm) piece of fresh ginger,

peeled, cut in 1/2-inch (1.25cm) pieces

3/4

cup (185ml) dry vermouth or white wine

cup (185ml) heavy cream

ounces (170g) French bread,

cut into 1-inch (2.5cm) cubes

Cut along the vein line to within 1/2-inch (1.25cm) of the tail to butterfly 6 of the shrimp; reserve and

refrigerate. Lay the remaining shrimp in a single layer on a sheet of plastic wrap on a baking sheet and

freeze for 20 minutes.

Reserve 20 of the longest, most flexible chives. Cut 16 of the remaining chives into 1-inch (2.5cm)

lengths; refrigerate any remaining chives for another use. Insert the metal blade. Pulse to chop the 16

chives. Remove and reserve. Pulse to chop the parsley, 10 times; leave in work bowl. With the

machine running, drop the ginger down the small feed tube and process 10 seconds to chop. Add the

green onions; pulse to chop, 10 times. Remove and reserve the parsley, ginger and green onion mix-

ture. Process the bread until it becomes medium coarse crumbs, 1 minute. Remove and reserve. Pulse

to chop the partially frozen shrimp, 20 to 30 times. There should be no pieces of shrimp larger than 1/2

an inch (1.25cm). Remove and refrigerate.

In a 3-1/2 quart (3.5L) sauté pan, melt the butter over medium heat. Add the parsley, ginger and green

onion mixture; cook until tender, about 2 to 3 minutes. Stir in the breadcrumbs, tamari and pepper; toss

to combine and cook for 2 minutes longer. Transfer to a bowl and let cool completely. Stir in the

reserved chopped shrimp and just enough water to help the mixture hold together. Lightly butter a 13 x

9 x 2-inch (33 x 22 x 5cm) baking dish. Cut a sheet of waxed paper or parchment 15 inches (37.5cm)

long; lightly butter the paper.

Lay the sole fillets on the work surface, skin side up. Divide the stuffing mixture into 8 equal portions.

Loosely pack each portion and place one portion in the center of each fillet. Fold the two long ends of

the fillet up over the filling and overlap; turn over. Tie the cut ends of 2 chives together, using a double

knot. Slip the knotted portion under the stuffed and rolled sole; bring the 2 ends together over the top

and tie. Place in prepared baking dish. Repeat with the remaining sole and stuffing. The dish may be

done ahead to this point, 8 hours ahead, covered with plastic wrap and refrigerated. If refrigerated, let

sit at room temperature for 15 minutes before continuing. Preheat the oven to 400° F (205°C).

Add the wine to the baking dish; cover with the buttered paper, butter side down, and bake for 20 min-

utes. After 16 minutes, lay one of the reserved butterflied shrimp, cut side down, on each sole bundle.

Recover and continue to bake. Transfer the sole to a warmed serving platter and cover loosely. Strain

the cooking liquid into a 2 quart (2L) Windsor pan, and reduce by half over high heat. Add the heavy

cream, and reduce by half again. To serve, nap the sauce over and around the sole, then sprinkle with

the reserved chopped chives.

Nutritional analysis per serving:

Calories 444 (from fat 39%) • pro. 44g • carbo. 20g • fat 18g

sat. fat 8g • chol. 232mg • sod. 598mg • fiber 1g

Pizzas

Pesto, Cheese & Fresh Tomato Pizza

Homemade pesto and fresh, ripe tomatoes from the garden

make this a great summertime pizza.

Makes two 12 -14 inch (30 - 35cm) pizzas or four 8 - 9 inch (20 - 22cm) pizzas, to serve 6.

Preparation: 1 hour for the pizza dough (Cuisinart recipe, p. 33);

20 minutes plus 12 minutes baking and resting time.

pizza dough (p. 33)

ounces (55g) Italian Fontina cheese

tablespoons (60ml) pesto

12 ounces (340g) firm but ripe plum tomatoes

1/2 ounce (15g) Reggiano Parmesan, cut in

1/2-inch (1.25cm) cubes

teaspoons (10ml) extra virgin olive oil

Cornmeal for dusting the peel or pan

ounces (85g) fresh mozzarella, well

chilled

Prepare the pizza dough and let rise. Position the top rack of the oven about 8 inches (20cm)

from the top. If using a baking stone, place it on the rack. Preheat the oven to 500° F (260°C).

Bring 6 cups (1.5L) of water to a boil in medium saucepan. Cut a shallow “x” in the bottom of

each tomato. Blanch the tomatoes in the boiling water for 30 seconds, then immediately

plunge them into a bowl of iced water. When cool, slip the skins off. Slice the stem end off

each tomato; set aside.

Insert the metal blade. With the machine running, drop the Parmesan cheese cubes down the

small feed tube; process 15 seconds and leave in bowl. Insert the shredding disc and shred

the mozzarella and fontina. Remove the cheese to a bowl; toss to combine, and reserve.

Insert the slicing disc. Place the tomatoes in the small feed tube one at a time, and slice,

using light pressure. Place the sliced tomatoes on a triple thick layer of paper towels to drain.

When the dough has risen, punch down and divide into 2 or 4 equal balls. Let rest 10 min-

utes. Roll the dough out to size. Place on a baker’s peel that has been sprinkled with corn-

meal. Brush the edges with the olive oil. Using an offset spatula, spread the pizza to 3/4 inch

(2cm) of the edges with the pesto sauce, using 3 tablespoons (45ml) on each 14-inch (35cm)

pizza or 1-1/2 tablespoons (20ml) on each 9-inch (22cm) pizza. Divide the shredded cheeses

evenly and sprinkle on the pizzas. Top with the drained sliced tomatoes.

Carefully slide the pizza onto the stone (position the peel over the back edge of the stone,

and use a rocking motion to shake and slide the pizza off the peel onto the stone), or place

the pan in the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for even

baking. Bake for another 3 to 6 minutes until the pizza is bubbly, and the edges of the dough

are golden brown, puffed and crispy. Remove from the oven and let rest on a rack for 2 to 3

minutes before slicing.

Nutritional analysis per serving:

Calories 367 (from fat 35%) • pro 14g • carbo. 45g • fat 15g

sat. fat 6g • chol. 25mg • sod. 723mg • fiber 3g

Pizza Margherita

Some of the best things in life are the simplest.

Makes two 12 -14 inch (30 - 35cm) pizzas or four 8 -9 inch (20 - 22cm) pizzas, to serve 6

Preparation: 1 hour for the pizza dough (Cuisinart recipe, p. 33);

20 minutes plus 12 minutes baking and resting time.

recipe pizza dough (p. 33)

2/3 cup (170ml) simple tomato sauce (p.41),

reduced version for pizza

ounces (170g) fresh mozzarella, well

chilled

tablespoon (15ml) extra virgin olive oil

18 fresh basil leaves, washed and dried

Prepare the pizza dough and let rise. Position the top rack of the oven about 8 inches (20cm)

from the top. If using a baking stone, place it on the rack. Preheat the oven to 500° F (260°C).

Insert the shredding disc. Use medium pressure to shred the mozzarella. Remove and

reserve. Stack 12 basil leaves; roll, then use a knife to thinly slice. Repeat with the remaining

leaves. This is called a chiffonade. Reserve.

When the dough has risen, punch down and divide into 2 or 4 equal balls. Let rest 10 minutes.

Roll the dough out to size. Place on a baker’s peel that has been sprinkled with cornmeal, or

on a perforated pizza pan, a pizza screen or baking sheet without sides that has been sprinkled

with cornmeal. Brush edges with the olive oil. Using an offset spatula, spread 1/2 cup (125ml)

of the reduced Simple Tomato Sauce evenly over each 14-inch (35cm) pizza, or spread 1/4

cup (75ml) of the sauce on each 9-inch (22cm) pizza. Sprinkle each pizza with one quarter

(0.7L) of the basil chiffonade, then sprinkle evenly with one half of the shredded mozzarella.

Carefully slide the pizza onto the stone (position the peel over the back edge of the stone,

and use a rocking motion to shake and slide the pizza off the peel onto the stone), or place

the pan into the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for even

baking. Bake for another 3 to 6 minutes, until the pizza is bubbly, and the edges of the dough

are golden brown, puffed and crispy. Remove from the oven, sprinkle with the remaining fresh

basil chiffonade, and let rest on a rack for 2 to 3 minutes before slicing.

Nutritional analysis per serving:

Calories 313 (from fat 28%) • pro 12g • carbo 44g • fat 9g

sat. fat 4g • chol. 22mg • sod. 727mg • fiber 2g

Sauces & Dressings

Simple Tomato Sauce

A simple marinara sauce for pasta, or when reduced,

a tasty topping for homemade pizzas.

Makes 3 cups (750ml) tomato sauce for pasta / 1-3/4 cups (440ml) tomato sauce for pizza

Preparation: 5-10 minutes plus 1 hour cooking and cooling time

(add an additional 40-50 minutes to make the reduced pizza sauce).

small onion (4 ounces [110g]), cut in

1-inch (2.5cm) pieces

tablespoons (45ml) dry white

wine or vermouth

cloves garlic, peeled

1/2

1/4

teaspoon (2ml) kosher salt

3/4 teaspoon (4ml) dried oregano

teaspoon (1ml) freshly ground

black pepper

teaspoon (5ml) extra virgin olive oil

1/4 -3/4

teaspoon (1 - 4ml) crushed red

pepper flakes (optional, to taste,

for a spicier sauce)

can (28 ounce [828g]) plum tomatoes,

with juices

sprigs fresh basil (10-12 large leaves)

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

Heat the oil over medium heat in a 2-3/4-quart (2.7L) saucepan; add the onion, garlic, and

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

becomes fragrant. Add the canned tomatoes with their juices, basil sprigs, wine and salt. Bring

to a boil, then reduce the heat to low, cover loosely and simmer for 45 to 50 minutes. Turn off

the heat and let cool in the pan for 10 minutes. Stir in the black pepper and red pepper flakes if

using.

Using the metal blade, pulse the sauce 15 times for a rustic, chunky sauce, or process for 2

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

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

now and then. Transfer the reduced sauce to a bowl to cool before using as a pizza topping.

The sauce freezes well.

Nutritional analysis per half cup (125ml) tomato sauce:

Calories 47 (20% from fat) • carbo. 6g • pro. 2g • fat 1g

sat. fat 0g • chol. 0mg • sod. 519mg • fiber 1g

Nutritional analysis per quarter cup (75ml) reduced for pizza sauce:

Calories 40 (20% from fat) • carbo. 6g • pro. 2g • fat 1g

sat. fat 0g • chol. 0mg • sod. 445mg • fiber 2g

Creamy Chevre & Peppercorn Dressing

Creamy and tangy, perfect for crisp romaine.

Makes 1-3/4 cups (435ml) (28 tablespoons [420ml])

Preparation: 10 minutes, plus 30 minutes resting time.

1-1/2 ounces (425g) shallots, peeled

and trimmed

1-1/2 tablespoons (25ml) white wine vinegar

1-1/2 tablespoons (25ml) water

tablespoon (15ml) drained green

peppercorns, rinsed & drained

again

1/3 cup (85ml) lowfat sour cream

ounces (170g) chevre

1-1/2 tablespoons (25ml) freshly

squeezed lemon juice

1/3 cup (85ml) extra virgin olive oil

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

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

10 seconds. Remove and reserve. Process the chevre, sour cream, lemon juice,

white wine vinegar and water, until smooth, 30 seconds. Scrape the work bowl.

Return the shallot and peppercorn mixture to the work bowl; add the salt. With the

machine running, add the olive oil through the hole in the small pusher, processing

until completely incorporated and emulsified. Let sit for 30 minutes before using, to

allow the flavours to blend. The dressing will keep for a week in the refrigerator.

Nutritional analysis per tablespoon (15ml):

Calories 47 (81% from fat) • carbo. 1g • pro. 1g • fat 4g

sat. fat 1g • chol. 3mg • sod. 22mg • fiber 0g

Herbed Balsamic Vinaigrette

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

Preparation: 10 minutes, plus 30 minutes resting time.

large clove garlic

1/2 teaspoon (2ml) freshly ground black

pepper

1/4 cup (75ml) fresh Italian parsley leaves,

washed and dried

teaspoons (10ml) Dijon-style mustard

tablespoons (90ml) balsamic vinegar

tablespoon (15ml) dried basil

teaspoon (5ml) dried oregano

2/3 cup (165ml) extra virgin olive oil

1/2 teaspoon (2ml) kosher or sea salt

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

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

tard and vinegar; process 10 seconds to blend. With the machine running, add the olive oil

one third cup (55ml) at a time through the hole in the small feed tube pusher. Process 1

minute longer until totally emulsified.

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

flavours to blend. Refrigerate unused portions – bring to room temperature (30 minutes)

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

Variation: For an Herbed Vinaigrette, use red or white wine vinegar.

Nutritional analysis per tablespoon (15ml):

Calories 81 (95% from fat) • carbo 1g • pro 1g • fat 8g

sat. fat 1g • chol 0mg • sod 67mg • fiber 0g

Basic Mayonnaise

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

them to kill salmonella bacteria. This recipe uses a procedure suggested by cook-

book author and food sleuth Shirley Corriher for heating the eggs

to sanitize them. The results are definitely worth the effort.

Proper refrigeration and storage are necessary.

Makes 1-3/4 cups (440ml)

Preparation: 15 - 20 minutes.

large egg

2-1/2 teaspoons (12ml) dry mustard

large egg yolk

teaspoon (5ml) kosher salt

pinch of cayenne

tablespoon (15ml) freshly

squeezed lemon juice

tablespoons (30ml) extra virgin

olive oil

tablespoon (15ml) wine vinegar

1-1/2 tablespoons (25ml) water

1/2 teaspoon (2ml) sugar

1-1/3 cups (330ml) vegetable oil

(canola, soya, etc.)

1/2

teaspoon (2ml) flour

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

sugar and flour until smooth, about 20 seconds. Transfer the egg mixture to a small

(7 or 8-inch [17 or 20cm]) nonstick skillet, and heat over very low heat while gently

stirring and scraping the bottom of the pan with a spatula. When the mixture begins

to thicken and resemble a custard sauce, remove from the heat while still stirring

and set in a pan of ice and water to stop the cooking. Stir until the egg mixture is

cooled; let rest for 5 minutes. Wash the work bowl, metal blade and lid in hot soapy

water and dry thoroughly.

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

salt, and cayenne until blended,1 minute. Scrape the work bowl. With the machine

running, add the olive oil through the hole in the small feed tube very slowly. Scrape

the work bowl. With the machine running, add the vegetable oil through the hole in

the small pusher, one quarter cup (75ml) at a time, and allow the oil to drip through

the hole slowly into the emulsion. The mayonnaise will thicken as the oil is added.

Taste and adjust seasonings as necessary. Remove to a container, cover and keep

refrigerated. Keeps 3 to 4 days refrigerated.

Nutritional analysis per tablespoon (15ml):

Calories 108 (98% from fat) • carbo. 0g • pro. 0g • fat 12g

sat. fat 1g • chol. 15mg • sod. 70mg • fiber 0g

Tzatziki Sauce

Low in fat, yet full of flavour, this sauce is great as

a sandwich spread, or as a dipping sauce for crudités.

Makes 3 cups (750ml)/ 48 tablespoons (720ml)

Preparation: 10 minutes (plus 12 hours or overnight to drain yogurt),

30 minutes resting time.

cups (750ml) nonfat plain yogurt,

drained overnight to yield 1-1/2 cups

(375ml)*

1-1/4 teaspoons (6ml) kosher salt

1/3

cup (85ml) fresh flat parsley leaves

cup (85ml) fresh mint leaves

cucumbers, 7 inches (18cm) in

1-1/2 tablespoons (25ml) fresh oregano

leaves (or 3/4 tablespoon [12ml] dried)

length, peeled, halved, seeded and

cut into 1-inch (2.5cm) pieces, set

over a strainer to drain for 30 minutes

teaspoons (10ml) fresh marjoram

leaves (or 1 teaspoon [5ml] dried)

cloves garlic

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

process 5 seconds to chop. Add the kosher salt, parsley, mint, oregano, and marjoram; pulse

to chop, 15 to 20 times. Add the drained cucumber pieces; pulse to chop, 15 to 20 times. Add

the drained yogurt; pulse to combine. Do not overprocess, or the sauce will become runny.

Allow the sauce to sit for 30 minutes for the flavours to blend. Refrigerate until ready to use.

Keeps 3 to 4 days in the refrigerator; do not freeze.

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

set over a bowl. Spoon yogurt into lined sieve, cover with plastic wrap and refrigerate

overnight (8 hours minimum). You may need to drain water from the bowl occasionally.

Refrigerate thickened yogurt in an airtight container for up to one week.

Nutritional analysis per serving:

Calories 9 (3% from fat) carbo • 1g • pro 1g • fat 0g

sat. fat 0g • chol 0mg • sod 60mg • fiber 0g

Sides

Asian Slaw with Peanut Dressing

Add cooked pasta and turn this salad into a meal.

Makes 1 cup (250ml) dressing.

Makes eight 1-cup (250ml) servings.

Preparation: 10 minutes plus 30 minutes resting time for the dressing;

10 - 15 minutes for the vegetables.

1/2

cup (125ml) toasted unsalted peanuts

cloves garlic

ounces (115g) red radishes, washed,

ends cut flat

broccoli spear, washed, florets

slices of fresh ginger, peeled,

each about the size of a quarter

trimmed and reserved, stem peeled

tablespoons (60ml) natural style peanut

butter

green onions, trimmed, cut to 4-inch

(10cm) lengths, including tasty green tops

red bell pepper, stemmed, seeded

1/3

cup (75ml) + 1 tablespoon (15ml) rice

vinegar

and cut into 1-1/2 x 3-inch (3 x 7cm)

pieces

teaspoons (15ml) sugar

yellow bell pepper, stemmed, seeded

tablespoons (30ml) + 1 teaspoon (5ml)

hoisin sauce

and cut into 1-1/2 x 3-inch (3 x 7cm)

pieces

teaspoons (10ml) sesame oil

teaspoons (10ml) low-sodium tamari or

soy sauce

ounces (225g) Napa cabbage, washed

and cut into 3-inch (7cm) lengths

ounces (170g) bok choy, washed and

cut into 3-inch (7cm) lengths (include

leaves if pretty & tender)

2-1/2 tablespoons (40ml) vegetable oil

ounces (115g) carrots, peeled and

trimmed to fit the feed tube horizontally

ounces (110g) snow peas, trimmed

and strings removed

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

machine running, drop the garlic and ginger down the small feed tube to chop, about 5 seconds.

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

sauce, sesame oil, and tamari. Process until smooth, about 10 seconds. Scrape the work bowl.

With the machine running, add the oil in a steady stream through the small feed tube. Process until

emulsified, about 10 to 15 seconds. Remove and reserve. The dressing may be made up to

several days ahead. Cover well and refrigerate. Allow to sit for 30 minutes at room temperature

before using.

Clean the work bowl. Insert the shredding disc. Arrange the radishes in the large feed tube, cut side

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

trimmed and peeled broccoli stem in the small feed tube and shred. Transfer the shredded vegeta-

bles to a large bowl.

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

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

cut side down, and slice. Arrange the bok choy in the feed tube and slice. Transfer the sliced veg-

etables to the bowl with the other vegetables. Add the snow peas and toss the vegetables to com-

bine. Pour the dressing over the vegetables and toss to coat well. Transfer to a serving bowl and

garnish with the reserved chopped peanuts.

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

cooked pasta (8 ounces [225g] dry, cooked according to package directions).

Nutritional analysis per serving:

Calories 212 (60% from fat) • carbo 15g • pro 7g • fat 15g

sat. fat 2g • chol 1mg • sod 171g • fiber 4g

Roasted Garlic and Parmesan Twice

Baked Potatoes

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

Makes 6 servings

Preparation: 15 - 20 minutes, plus 1 hour to prebake the potatoes,

and 25 minutes to twice bake.

garlic cloves, peeled

Olive oil

scallions, trimmed, cut into 1-inch

(2.5cm) pieces

3/4 cup (185ml) evaporated skim milk

large baking potatoes (about 8 ounces

[225g] each), washed, dried, pierced

with a knife

tablespoons (45ml) unsalted butter,

cut into 1-inch (2.5cm) pieces

1/4 teaspoon (1ml) ground white pepper

1/4 teaspoon (1ml) salt

ounces (85g) Parmesan cheese,

cut into 1-inch (2.5cm) pieces

Preheat oven to 400° F (205°C). Place garlic cloves in a small ovenproof ramekin and drizzle

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

potatoes in preheated oven; roast garlic for 30 - 40 minutes and bake potatoes until fork ten-

der, about 1 hour. When potatoes are cool enough to handle, cut off part of top and scoop out

flesh, leaving a 1/4” (0.6cm) thick shell. Reserve flesh and skins.

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

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

process until finely chopped, about 5 - 10 seconds. Scrape work bowl. Add milk, butter,

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

Add potato flesh; pulse in very short quick pulses until just combined, about 10 - 12 times.

Scrape bowl and pulse in very short quick pulses about 10 more times. Generously fill skins

with potato-garlic mixture. Potatoes may be made ahead to this point and refrigerated until

ready to bake.

Preheat oven to 350° F (175°C). Place potatoes in a 10-inch (25cm) round baking pan and

bake, uncovered, until tops are golden brown and potatoes are hot, about 20 - 25 minutes.

Nutritional analysis per serving:

Calories 322 (28% from fat) • carbo. 46g • pro. 12g • fat 10g

sat. fat 6g • chol. 23mg • sod. 425mg • fiber 4g

Savoury Sweet Potatoes with Onions & Currants

A lowfat alternative to traditional, rich sweet potato casseroles.

Makes 8 servings

Preparation:15 - 20 minutes, plus 85 minutes baking and resting.

Vegetable oil cooking spray

Zest of 1/2 orange, removed with a veg-

etable peeler, bitter white pith shaved off

ounces (55g) fresh white or wheat bread

1/3

cup (75ml) freshly squeezed orange

juice

tablespoon (15ml) unsalted butter,

at room temperature

1/3

cup (75ml) maple syrup

(do not use pancake syrup!)

pounds (1.4kg) sweet potatoes, peeled,

ends cut flat

1-1/2 teaspoons (78ml) Herbes de Provence

pound (450g) yellow onions,

peeled and cut in half lengthwise

1/2

teaspoon (2ml) kosher salt

1/2 cup (125ml) currants

teaspoon (2ml) freshly ground pepper

2-1/2 tablespoons (35ml) unsalted butter,

at room temperature

Preheat the oven to 350˚F (175˚C). Spray a 3-quart (3L) baking dish with vegetable oil cooking

spray. Set aside.

Insert the metal blade. Process the bread until it becomes coarse crumbs, 15 - 20 seconds.

With the machine running, drop the butter down the small feed tube and process 10 seconds

to blend with the crumbs. Remove and reserve.

Insert the slicing disc. Arrange the sweet potatoes in the feed tube cut side down and slice.

Remove and reserve. Slice onions; remove and reserve. Wipe the work bowl dry with a paper

towel. Insert the metal blade. Use the pulse to chop the orange zest, about 15 to 20 times.

Scrape the work bowl. Add the orange juice, maple syrup, Herbes de Provence, salt, pepper,

and unsalted butter. Process to combine, 5 seconds.

Arrange one third of the sliced sweet potatoes in a layer in the prepared pan. Top with half

the onions and half the currants. Make another layer of the sweet potatoes, then top with

onions and currants, and end with a layer of the remaining sweet potatoes. Drizzle the orange

juice mixture evenly over the entire casserole. Cover loosely with a sheet of foil that has been

sprayed with vegetable oil cooking spray. Bake in the preheated oven for 65 to 75 minutes,

until the potatoes are tender. Remove the foil, top with the reserved breadcrumb mixture and

bake 10 minutes longer. Let rest 10 minutes before serving.

Nutritional analysis per serving:

Calories 356 (15% from fat) • carbo 74g • pro 4g • fat 6g

sat. fat 1g •chol 13mg • sod 170mg • fiber 10g

Desserts

Hazelnut Butter Cookies

Melt in your mouth delicious – keep this cookie dough

on hand in the freezer to bake when unexpected guests drop in.

Makes about 80 cookies.

Preparation: 15 - 20 minutes, plus 40 minutes chilling time

and 25 minutes baking and cooling time.

1-3/4

1-1/4

3/8

cups (440ml) + 2 tablespoons

(30ml) all-purpose flour

3/4

pound (340g) unsalted butter,

at room temperature

cups (315ml) (6 ounces [175g])

lightly toasted hazelnuts

cup (250ml) + 2 tablespoons

(30ml) powdered sugar

teaspoon (1ml) salt

1-1/2

tablespoons (25ml) vanilla

Insert the metal blade. Process the flour, hazelnuts, and salt, using the pulse, 15 to 20 times.

Remove and reserve.

Process the butter, powdered sugar and vanilla until smooth and creamy. Add the reserved

flour mixture and process until the dry ingredients are just incorporated. Turn out onto a lightly

floured surface and shape into 2 equal balls. Refrigerate for about 30 minutes, until stiff

enough to shape into logs. Shape into logs 10 inches (25cm) long and 1-1/4 inches (4cm) in

diameter. Wrap well in plastic wrap, and refrigerate until firm, or double wrap and freeze.

When ready to bake, preheat the oven to 350˚F (175˚C). Slice 1/4 inch (0.6cm) thick and place

2 inches (5cm) apart on ungreased baking sheets. (For ease in slicing, let frozen logs sit at

room temperature for 10 minutes.) Bake in the preheated oven for 8 to 12 minutes, until the

edges just begin to turn brown. Let cool on the baking sheets for 1 minute, then transfer to a

rack to cool completely.

Nutritional analysis per cookie:

Calories 33 (44% from fat) • carbo. 4g • pro 1g

sat 2g • sat. fat 1g • chol. 1g • sod 4mg • fiber 1g

Double Chocolate Chunk Cookies

Chocolate heaven!

Makes 36 cookies.

Preparation: 15 - 20 minutes, plus 20 - 25 minutes baking and cooling.

ounces (140g) milk chocolate, chilled,

broken into 1-inch (2.5cm) pieces

1/4 teaspoon (1ml) salt

large egg

ounces (140g) white chocolate,

chilled, broken into 1-inch (2.5cm)

pieces

1/2 cup (125ml) firmly packed light brown

sugar

1/2 cup (125ml) sugar

1-1/3 cups (333ml) less 1 tablespoon

(15ml) all-purpose unbleached flour

tablespoons (30ml) 2% milk

tablespoons (90ml) unsalted butter,

softened

1/2

cup (125ml) pecan halves, shells

removed

tablespoon (15ml) vanilla extract

1/2 teaspoon (2ml) baking soda

Preheat oven to 375° F (190°C).

Insert metal blade and add chocolates. Use quick pulses to coarsely chop, about 10 - 12

times. Remove and reserve. Add flour, pecans, soda and salt; process to combine, about 5

seconds. Remove and reserve.

Process eggs, sugars and milk for 1 minute. Scrape work bowl. Add butter and vanilla;

process for 1 minute. Scrape work bowl. Add reserved chocolate and dry ingredients. Pulse

until combined, about 5 times.

Drop by rounded tablespoons (15ml), about 1 inch (2.5cm) apart, onto ungreased baking

sheets. Bake until golden brown, about 10 - 12 minutes. Allow to cool on baking sheet for 10

minutes, then transfer to a wire rack to finish cooling.

Nutritional analysis per cookie:

Calories 101 (53% from fat) • carbo 10g • pro 1g • fat 6g

sat. fat 1g • chol 12mg • sod 38mg • fiber 0g

Basic Cheesecake

Creamy, smooth and simple to prepare.

“Chocoholics” will love the Double Chocolate variation.

Makes 12 servings.

Preparation: 10 - 15 minutes, plus 1-1/2 hours baking and cooling time.

lowfat honey graham cracker sheets,

broken into 1-inch (2.5cm) pieces

cup (250ml) sugar

1-1/2 tablespoons (20ml) vanilla

large eggs, at room temperature

1-1/2 tablespoons (20ml) sugar

1-1/2 tablespoons (20ml) unsalted butter

pounds (900g) lowfat cream cheese,

at room temperature

Preheat the oven to 325°F (160°C).

Wrap the bottom and sides of an 8 x 3-inch (20 x 8cm) springform or cheesecake pan in a sheet of

oversized heavy-duty aluminum foil. There should be no seams in the foil, and it should come up to

the top of the pan. Cut off any excess. Insert the metal blade. Process the graham crackers until

they are fine crumbs; add the sugar and the butter through the small feed tube and process until

the butter can no longer be seen. Press into the bottom of the prepared pan. Put in the freezer until

ready to fill.

Wipe out the work bowl with a paper towel. Insert the dough blade. Process the cream cheese until

smooth on Dough Speed, about 45 seconds. Scrape the work bowl. Add the sugar and vanilla;

process until smooth, about 30 seconds. Scrape the work bowl. With the machine running, add the

eggs, one at a time, processing for 10 seconds after each addition. Scrape the bottom and sides of

the work bowl after adding the second egg, and then after adding the last egg. Do not overprocess.

Carefully pour the cream cheese mixture into the prepared pan. Place in a roasting pan, and set on

the rack of the oven. Carefully add hot water to the roasting pan until it reaches halfway up the

sides of the springform pan. This is called a bain marie or water bath. Bake the cheesecake in the

preheated oven for 70 minutes. The cheesecake will still look jiggly in the center. Do not worry.

Remove the cheesecake from the bain marie; remove the foil and place on a rack. Cool completely

on a rack, then cover and refrigerate for at least 8 hours.

The cheesecake is best made a day ahead. If desired, garnish with fresh fruit.

Double Chocolate Variation:

Before making the cheesecake, chop 7 ounces (200g) of good quality bittersweet or semisweet

chocolate (that has been broken up) and, using the metal blade and the pulse, pulse 20 to 30

times until roughly chopped and the chunks are not bigger than 1/2 inch (1.25cm). Melt 4 ounces

(115g) of the chopped chocolate in a double boiler set over barely simmering water; reserve the

rest. Prepare the cheesecake batter, and pour 2-2/3 cups (650ml) into a bowl. Cover and refrigerate.

Add the melted chocolate to the batter in the work bowl and process just to incorporate. Pour into

the prepared pan and freeze until just firm, 2 to 3 hours. Stir the remaining chocolate chunks into

the reserved batter. Pour over the frozen chocolate layer. Bake as instructed, but increase the bak-

ing time to 85 minutes.

Nutritional analysis per serving:

Basic:

Calories 278 (50% from fat) • carbo 36g • pro 10g • fat 21g

sat. fat 9g • chol 66mg • sod 467 • fiber 1g

Chocolate variation:

Calories 360 (50% from fat) • carbo 36g • pro 10g • fat 21g

sat. fat 8g • chol 66mg • sod 467 • fiber 1g

Carrot Cake

Wonderful as a 2-layer cake, but try it as a single layer cake,

freezing the second layer for another time.

Makes 12 servings

Preparation: 20 - 25 minutes, plus 2 hours baking and cooling and

45 to 50 minutes for preparing the frosting, assembling and chilling the cake.

Vegetable oil cooking spray

2-1/2 tablespoons (40ml) vanilla

1-1/4 pounds (560g) carrots, peeled

2-1/2 cups (625ml) all-purpose flour

1-1/4 teaspoons (6ml) baking powder

1-1/4 cups (315ml) pecans or walnuts,

lightly toasted

3/4

cup (75ml) golden raisins

1-1/4 cups (315ml) well-drained pineapple

chunks (juice packed)

3/8

1/4

teaspoon (1ml) baking soda

teaspoon (1ml) salt

1/3

cup (85ml) coconut

1-1/4 teaspoons (6ml) cinnamon

1-1/4 pounds (560g) lowfat cream cheese

teaspoon (5ml) ginger

ounces (170g) white chocolate,

such as Lindt or Callebaut, not imitation

white coating

1/2

teaspoon (2ml) freshly grated nutmeg

1-1/4 cups (315ml) brown sugar

toasted pecan or walnut halves

1/3

cup (85ml) vegetable oil

large eggs

Preheat the oven to 350° F (175°C). Spray two 9 x 2 - inch (22 x 5cm) round cake pans (8 cups

[2L] each) with vegetable oil cooking spray; line the bottoms with rounds of waxed paper or parch-

ment paper and spray again. Set aside.

Insert the slicing disc; slice half the carrots. Steam until tender, about 6 to 8 minutes. Set aside to

cool. Insert the shredding disc. Shred the remaining carrots; remove and reserve.

Insert the metal blade. Pulse the flour, baking powder, baking soda, salt, cinnamon, ginger and

nutmeg to quick sift. Remove and reserve. Process the steamed carrots until puréed,

10 to 15 seconds. Add the brown sugar and oil; process until smooth, 10 seconds. Add the eggs

one at a time, processing 10 seconds after each addition. Add the vanilla. Add the flour mixture;

pulse to incorporate, about 10 times. Add the pecans; pulse to incorporate, 5 times. Add the raisins,

pineapple, and coconut; pulse to incorporate, 10 times.

Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 55 to 60

minutes, until a cake tester comes out clean when inserted in the center. Cool in the pans for 10

minutes, then invert onto a wire cooling rack and remove the waxed or parchment paper. Cool

completely before frosting. This cake is actually better when made a day ahead. The layers may

also be well wrapped and frozen. Frost with the White Chocolate Cream Cheese Frosting and

garnish with toasted nuts.

White Chocolate Cream Cheese Frosting:

Insert the metal blade. Process the cream cheese until smooth. In a double boiler over hot water,

carefully melt the white chocolate – do not stir, or the chocolate will seize. With the machine run-

ning, pour the melted chocolate down the feed tube and process until smooth. This will make

enough frosting to frost the layers and sides of the carrot cake. For ease, use an offset spatula to

frost the cake. Refrigerate before serving.

Nutritional analysis per serving:

Calories 610 (48% from fat) • carbo 71g • pro 12g • fat 34g

sat. fat 7g • chol 70mg • sod 448mg • fiber 3g

Basic Flaky Pastry Dough

This recipe makes ample crust for a 9 to 11 inch (22 to 28cm) regular or deep-dish

pie or tart. Leftover pastry may be rolled out and cut into shapes to garnish the pie,

or brushed with milk, sprinkled with sugar or cinnamon and sugar,

and baked until lightly browned.

Preparation: 10 minutes, plus 30 minutes resting time.

For a one-crust pie:

tablespoons (120ml) unsalted butter,

cut in 1/2-inch (1.25cm) pieces, well

chilled

1-1/2

1/4

cups (375ml) all-purpose flour

teaspoon (1ml) salt

tablespoons (30ml) shortening

(Crisco), cut in 1/2-inch (1.25cm)

pieces, well chilled

1/8

teaspoon (0.5ml) baking powder

2 to 4 tablespoons (30-60ml) ice water

For a two-crust pie:

tablespoons (240ml) unsalted butter,

cut in 1/2-inch (1.25cm) pieces, well

chilled

cups (750ml) all-purpose flour

1/2

1/4

teaspoon (2ml) salt

tablespoons (30ml) shortening

(Crisco), cut in 1/2-inch (1.25cm)

pieces, well chilled

teaspoon (1ml) baking powder

5 to 8 tablespoons (75 to 120ml) ice water

Insert the metal blade. Process the flour, salt and baking powder to sift, 10 seconds. Add the well

chilled butter and shortening. Use short rapid pulses until the mixture resembles coarse corn meal

and no pieces of butter larger than a “pea” remain visible, 15 to 20 pulses. Sprinkle half the maxi-

mum ice water on the flour and butter mixture, then pulse 5 or 6 times. The dough will be crumbly,

but should begin to hold together when a small amount is picked up and pressed together. Sprinkle

on more water, a teaspoon (5ml) (two for the two-crust recipe) at a time, with 2 to 3 quick pulses

after each addition, adding just enough water for the dough to hold together easily when pressed

into a ball. (Do not allow the dough to form a ball in the processor!) Add the liquid sparingly so that

the dough is not sticky. Do not overprocess or the pastry will be tough, not tender and flaky.

Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a disc

about 6 inches (15cm) in diameter (two discs for the two-crust recipe). Wrap in plastic wrap and

refrigerate for 1 hour before continuing to allow the glutens in the flour to rest. The dough will keep

refrigerated for up to 3 days, or may be frozen (double wrapped) for up to a month. Thaw at room

temperature for an hour before using.

To prebake the pastry (bake blind) for a single-crust filled pie or tart, roll out pastry 1/8 inch (3mm)

thick to fit pan, crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes. Preheat

the oven to 400˚F (205˚C). Line pie pan with a sheet of aluminum foil or parchment paper and fill

with pie weights, dry rice or beans. Bake for 15 minutes.

Nutritional analysis based on 12 servings per pie: 1 crust pie

Calories 138 (65% from fat) • pro. 1g • carbo. 11g • fat 10g

sat fat 1g • chol 20mg • sod. 48mg • fiber 0g

Nutritional analysis based on 12 servings per pie: 2 crust pie

Calories 277 (65% from fat) • pro 3g • carbo 22g • fat 20g

sat. fat 1g • chol. 40mg • sod. 104mg • fiber 0g

Deep-Dish Pear and Apple Pie

Pears and apples combine to make a delightful taste combination.

If you want, you may use all pears or all apples.

Makes a 10-inch (25cm) deep-dish pie - 12 servings

Preparation: 15 - 20 minutes, plus 40 minutes for preparing the pastry

and 2-1/4 hours baking and cooling.

Pastry for a 2 crust pie

tablespoons (60ml) unbleached all-

purpose flour

ripe but firm pears, about 8 ounces

(225g) each, peeled, cored and

quartered

3/4

cup (185ml) dried cranberries

tablespoon (15ml) freshly squeezed

lemon juice

Granny Smith Apples, about 8 ounces

(225g) each, peeled, cored and

quartered juice of 1 lemon

1/4

cup (65ml) real maple syrup (not pan

cake syrup)

1-1/2 teaspoons (7ml) vanilla

Preheat the oven to 400˚F (205˚C).

On a lightly floured surface, roll out half the pastry to fit a 10-inch (25cm) deep-dish pie plate, leaving

a 1/2-inch (1.25cm) overhang. Lift carefully, using a dough scraper to help lift the pastry. Loosely

fold the dough in half, then into quarters to form a wedge shape. Position the point of the wedge in

the center of the pie plate and carefully unfold the dough into the pan. Make sure there are no air

pockets between the dough and the pan. (If any tears in the crust occur, mend them by brushing

lightly with water and pinching together, or patching with a scrap of rolled dough.) Trim evenly, leaving

a 1/2-inch (1.25cm) overhang. Refrigerate until ready to use.

Insert the slicing disc. Arrange the pear quarters in the large feed tube and slice. Repeat until all the

pears are sliced. Transfer to a bowl and toss gently with the juice of 1/2 lemon. Reserve. Arrange the

apple quarters in the feed tube. Use medium pressure to slice. Transfer to a bowl and toss with the

juice of 1/2 lemon. Insert the metal blade. Process the remaining lemon juice, maple syrup and

vanilla to combine.

Layer half of the apples in the prepared piecrust. Sprinkle with 1 tablespoon (15ml) of the flour and

3 tablespoons (45ml) of the dried cranberries. Top this with a layer of the pears sprinkled with 1

tablespoon (15ml) of the flour and 3 tablespoons (45ml) of the dried cranberries. Repeat both lay-

ers. Drizzle the maple syrup mixture evenly over the top of the fruit.

Roll out the remaining dough about 1/8 inch (0.3cm) thick and about 2 inches (5cm) larger than the

diameter of the top of the pie plate. Brush the edges of the bottom crust with a little water. Carefully

lay the top crust on the pie. Press gently to seal. Trim to the edge of the pie plate; crimp or flute

decoratively. Make about 10 to 12 slits in the top crust decoratively with the tip of a very sharp

knife. If desired, roll out some of the leftover crust and cut with small decorative cookie cutters. For

this pie, you could use pears, apples and leaves. Brush the bottoms of the shapes with a little water

and arrange decoratively on the top crust.

Bake the pie in the bottom third of the preheated oven for 60 to 70 minutes, covering the edges

with foil if they begin to get too browned after about 35 to 40 minutes. Let the pie rest on a cooling

rack for at least an hour before serving.

Nutritional analysis per serving:

Calories 399 (45% from fat) • pro. 4g • carbo. 53g • fat 21g

sat. fat 1g • chol. 40mg • sod. 106mg • fiber 3g

COFFEE

MAKERS

FO OD

PROC ESSO RS

TO AST ERS

HAN D

MIXERS

BL ENDERS

CO OKWARE

ICE CREAM

MAKERS

Cuisinart offers an extensive assortment of top quality products to make life in the

kitchen easier than ever. Try some of our other countertop appliances and

cookware, and Savor the Good Life^{T M}

www.cuisinart.com

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