Cuisinart Blender SB 5600C User Manual

INSTRUCTION AND

RECIPE BOOKLET

Supreme Super 600^™Blender

SB-5600C

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

IB-6087-CAN

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14. Always operate blender with the cover in place.

15. Never leave your blender unattended while running.

IMPORTANT SAFEGUARDS

UNPACKING INSTRUCTIONS

When using an electrical appliance, basic safety precautions should

always be followed, including the following:

1. Place the gift box containing your Cuisinart^®Supreme Super 600^™

Blender on a flat, sturdy surface before unpacking.

16. When blending HOT liquids, remove measured pour lid (centre

piece of cover) to allow steam to escape.

1. READ ALL INSTRUCTIONS BEFORE USING.

2. Remove instruction book and other printed materials from top of

corrugated insert.

INTRODUCTION

17. Twist on locking ring firmly. Injury can result if moving blades

accidentally become exposed.

2. To protect against the risk of electrical shock, do not put motor

base of blender in water or other liquid.

This may be the most powerful blender you’ll ever own. The secret

is the high-torque 600-watt motor that powers our cyclonic blending

action. Your Supreme Super 600^™Blender delivers consistently smooth

results fast whether you’re making delicious smoothies or healthy

vegetable purées. Preprogrammed speeds take the guesswork out of

blending, and dishwasher-safe parts take the effort out of cleaning!

3. Remove corrugated insert containing measured pour lid.

4. Lift blender base from box.

18. Do not use an extension cord with this unit. Doing so may

result in fire, electrical shock, or personal injury.

3. Close supervision is necessary when any appliance is used by or

near children.

5. Carefully lift out corrugated insert containing the glass blender jar

assembly.

Regarding your cord set: A longer cord has been provided so

that you will have flexibility in positioning your Cuisinart^®Supreme

Super 600^™Blender near an electrical outlet. Exercise care when

using the longer cord, to avoid entangling or tripping over the cord.

The longer cord should be arranged so that it will not drape over

the counter or tabletop, where it can be pulled on by children or

tripped over. Excess cord should be stored in the cord storage

area at the back of the blender base to avoid injury caused by the

longer cord.

4. Unplug from outlet when not in use, before putting on or taking off

parts, and before cleaning or removing contents from blender jar.

Never put hands into the blender jar or container, or handle the

blades with appliance plugged in.

To assemble the blender, follow the Assembly Instructions in this

booklet. Replace all corrugated inserts in the box and save the box for

repackaging.

5. Avoid contact with moving parts.

Before using for the first time: Wash all parts according to the Cleaning

and Maintenance section in this booklet to remove any dust or residue.

6. Do not operate any appliance with a damaged cord or plug or

after the appliance malfunctions, or is dropped or damaged in any

manner. Return appliance to nearest Cuisinart service facility for

examination, repair, and/or mechanical or electrical adjustment.

19. Wash the blender jar, cutting assembly, locking ring, and cover

before first use.

CONTENTS

7. The use of attachments, including canning or ordinary jars, not

recommended or sold by Cuisinart may cause fire, electrical shock,

or risk of injury to persons.

Important Safeguards ............................................................................2

Unpacking Instructions...........................................................................3

Introduction ............................................................................................3

Features and Benefits ...........................................................................4

Use and Care/Assembly ........................................................................4

Helpful Reminders ..................................................................................5

Operation ...............................................................................................5

Easy Reference Guides .........................................................................5

Cleaning and Maintenance.....................................................................6

Dos and Don’ts ......................................................................................7

Warranty Information ............................................................................ 8

Blending Tips & Hints ........................................................................... 9

General Usage Tips............................................................................... 9

Recipes ............................................................................................... 10

20. WARNING: TO REDUCE THE RISK OF ELECTRICAL SHOCK

OR FIRE, DO NOT REMOVE THE BASE PANEL. NO USER

SERVICEABLE PARTS ARE INSIDE. REPAIR SHOULD BE

DONE ONLY BY AUTHORIZED PERSONNEL.

8. Do not use outdoors.

9. Do not let cord hang over edge of counter or table or touch hot

surfaces.

21. WARNING: FLASHING LIGHT INDICATES READY TO

OPERATE. DO NOT TOUCH BLADES.

10. Keep hands and utensils out of jar while blending, to reduce

the risk of severe injury to persons or damage to blender itself.

A rubber or plastic spatula may be used but must be used only

when the blender is turned OFF.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

NOTICE

This appliance has a polarized plug (one prong is wider than the other).

To reduce the risk of electric shock, this plug will fit into a polarized

outlet only one way. If the plug does not fit fully into the outlet, reverse

the plug. If it still does not fit, contact a qualified electrician. Do not

modify the plug in any way.

11. When blender is in ON mode, and LED lights are glowing, do

not touch cutting assembly, interfere with blade movement, or

remove blender jar cover. Accidentally touching a speed button

may activate the blender.

12. BLADES ARE SHARP. HANDLE CAREFULLY.

13. To reduce the risk of injury, never place cutting assembly on base

unless the blender jar is properly attached.

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8b. Ice Crush Button

during blending by simply lifting the measured pour lid, adding

ingredients, and replacing the measured pour lid.

FEATURES AND BENEFITS

QUICK REFERENCE GUIDE

This button is preset to the best speed for crushed ice.

1. Cover

9. Slip-proof Feet

•

Cover should always be in place while the unit is on.

Just press on. Tightfitting seal

To activate blender

To begin blending

To change speeds

To pulse

Press “On” – The blender is in on mode

Prevent movement during use and prevent damaging marks

on countertops or tables.

resists leakage.

Warning: Do not place blender jar onto base while motor is running.

Press desired speed button

2. 2-oz. (60 g) Measured Pour Lid

Allows you to measure and add

ingredients without removing

the cover.

Do not twist locking ring off blender jar when removing blender jar

from base. Simply lift blender jar from motor base.

10. Cord Storage (not shown)

Keeps countertop safe and neat by storing excess cord conveniently.

In “On” mode press “Pulse”, then press

and release desired speed button

as needed

•

Boiling liquid or solid frozen foods (with the exception of ice cubes

or ½-inch [1.25 cm] pieces of frozen fruit) should never be placed in

the blender jar.

USE AND CARE

3. 60-oz. (1.8 L) Glass Jar with

Pour Spout

ASSEMBLY

(d)

To crush ice

In “On” mode, press and release

“Ice Crush” button as needed.

•

Do not place ice, frozen foods or very cold liquids into a blender jar

which has come directly from a hot dishwasher.

To use your Cuisinart^®Supreme Super 600^™

Blender, begin by assembling the blender jar.

Has a unique, sturdy, widemouth

design and a pour spout.

To stop blending

Press “Off” button.

(c)

(and deactivate blender)

Do not place very hot liquids or foods into a blender jar which has

come directly from the freezer. Boiling liquids should cool for

5 minutes before being placed in blender jar.

1. Turn the blender jar (a) upside down, and

place it flat on a sturdy surface.

4. Leak-proof Rubber Gasket

(not shown)

To stop blending

Release button.

(in pulse or ice crush mode)

Holds the glass jar snugly in

position for safe operation.

(b)

2. Position the rubber gasket (b) on the round

opening on the bottom of the blender jar.

To stop blending (in chop, mix

purée or liquefy mode)

Press speed button again. This will return

the blender to “On” mode. Press “Off”

button to turn blender off.

•

Follow Cleaning and Maintenance instructions on page 6 prior to

your first use.

5. High-quality Cutting Assembly

(a)

3. Turn the cutting assembly (c) upside down,

and place the blade end in the blender

jar opening.

with Patented Stainless

OPERATION

Steel Blades

Is strong enough for all

1. Place the motor base of your Cuisinart^®Supreme Super 600^™

Blender onto a flat, sturdy surface. It is important that the surface

be clean and dry. Assemble the blender by following the assembly

instructions. Once the jar is assembled and is in position on the

motor base, plug the blender into an electrical outlet.

SPEED SELECTION GUIDE

Refer to this guide to choose the best speed for your desired result.

Note: Blades are sharp... handle carefully.

blender tasks, including tough

jobs, from ice crushing to

chopping delicate herbs.

4. Secure the rubber gasket and cutting

Note: Blades are sharp...

handle carefully.

Ingredient

Nuts

Speed

Chop

Result

assembly into position by placing the smaller opening of the locking

ring (d) on top of the cutting assembly. Engage threads by twisting

the locking ring clockwise until tightened. Make sure locking ring is

tightly fastened to blender jar. Once assembled, turn the blender jar

right side up. Note: Never place blade assembly on base unless

assembled to jar.

Coarse to fine

Thick topping

Uniformly fine

Smooth and creamy

Thick and slushy

Coarse to fine

Snowy

6. Locking Ring

Whipping cream

Bread crumbs

Grating citrus zest

Milk Shakes

Baby food

Mix

2. Add all necessary ingredients to the blender jar, and replace the

cover. You may add more ingredients by lifting the measured pour

lid and dropping ingredients through the fill area. Replace the

measured pour lid after adding ingredients. Do not place hands

into blender jar with blender plugged in.

Is self-aligning so that the glass blender jar screws easily into

position.

Mix

Purée

Liquefy

Ice Crush

7. Heavy-duty Motor Base

Is so sturdy and stable, it will not “walk” on your counter – even

during ice crushing!

5. Push the cover onto the top of the blender jar. Push the measured

pour lid into the cover.

Note: Add liquid ingredients first, then follow with solid ingredients.

This will provide more consistent blending and prevent unnecessary

stress on the motor.

8. Preprogrammed 6-Speed Push-button Controls

Is easy to use, read and clean. The red LED lights clearly indicate

what blender speed you are using.

Health drinks

Frozen cocktails

Grinding hard cheese

Spices

6. Place the blender jar on the motor base so that the jar markings are

facing you and the handle is positioned to one side.

7. Plug in power cord. Your blender is now ready to be used.

8a. Pulse at Any Speed Button

Allows you to pulse at any speed from high to low, so you can

blend ingredients only as much as needed.

HELPFUL REMINDERS

Ice

•

Once the cover is in position, additional ingredients can be added

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Note: To remove blender jar cover, lift edge of cover upwards. Lifting

measured pour lid will not remove cover.

7. To crush ice: the Supreme Super 600^TMBlender motor is strong

enough to crush ice without liquid at any speed; however, for your

convenience, we have preset the best speed for ice crushing. To

give you greater control, the ice crush function automatically

operates as a pulse function. To crush ice, place ice cubes in the

blender jar, and place the cover and the measured pour lid on the

blender jar. Press the “On” button. Press the “Ice Crush” button in

short pulses until ice is crushed to desired consistency. See the

Recipe Tips and Hints for more details.

Remove the blender jar cover and the measured pour lid. Wash in

warm, soapy water; rinse and dry thoroughly, or place in upper rack of

dishwasher. The blender jar must be washed in warm, soapy water and

rinsed and dried thoroughly. The blender jar can also be placed upside

down in dishwasher.

•

Always remove locking ring, cutting assembly, and rubber gasket

before cleaning.

When scraping the blender jar with a spatula, remove the food from

the sides of the blender jar and place food in the centre of the

blender jar, over the cutting assembly.

3. To start blending: press the “On” button. The red “On” LED light

will flash, indicating that the blender is turned on but no speed has

been selected.

Finally, wipe the motor base clean with a damp cloth to remove any

residue, and dry thoroughly. Never submerge the motor base in water

or other liquid, or place in a dishwasher.

•

When chopping fresh herbs, garlic, onion, zest, bread crumbs,

nuts, spices, etc, make sure the blender jar and cutting assembly

are completely dry.

4. Press the desired blending speed: both the “On” indicator light

and the activated speed indicator light will glow. The blender will

now be functioning at the desired speed. It is possible to switch

speeds without pressing the “Off” button, by simply pushing the

next desired speed button.

Tip: You may wish to clean your blender cutting assembly as follows:

Squirt a small amount of dishwashing liquid into assembled blender jar

and fill halfway with warm water. Select Mix and run for 30 seconds, or

as needed. Repeat, using clean tap water. Empty blender jar and

carefully disassemble parts. Wash cutting assembly, gasket and

locking ring in warm, soapy water. Rinse and dry all parts thoroughly.

Pulses should be short bursts. Space the pulses so the blades stop

rotating between pulses. If food tends to stick to the sides of the

blender jar when blending, pulse in short bursts.

8. To dislodge food: use a rubber or plastic spatula to help remove

food lodged around the cutting assembly. Do not use spatula until

you have turned the blender off. Replace the cover and measured

pour lid and continue blending, if necessary. Make sure spatula is

not inside the blender jar before blending.

DON’T:

•

Don’t store food or liquids in your blender jar.

9. When finished blending: press the “Off” button and unplug the

blender from the electrical outlet. Never remove the blender jar from

the motor base until the blender is off. Do not twist locking ring

from blender jar when removing jar from motor base. Simply lift

blender jar from motor base. Do not place hands into blender jar

with blender plugged in.

Don’t place cutting assembly and locking ring onto motor base

without the blender jar attached.

DOs AND DON’Ts WHEN USING

YOUR BLENDER

•

Don’t attempt to mash potatoes, knead heavy dough, or beat

egg whites.

DO:

Don’t remove blender jar while unit is on. Keep the blender jar

cover on the blender jar while blending.

•

Make sure the electrical outlet is rated at the same voltage as that

stated on the bottom of the blender motor base.

5. To stop the blending process: re-press the activated speed

button. The blending process will stop. The red “On” indicator light

will continue to flash to let you know that the blender is still on and

can be reactivated by pushing the desired speed button. The

blender can be completely deactivated and stopped at any speed

by pushing the “Off” button. You will need to press the “On” button

again to continue blending.

CLEANING AND MAINTENANCE

Don’t twist locking ring from blender jar when removing blender jar

from motor base. Simply lift blender jar from motor base.

•

Always use the blender on a clean, sturdy and dry surface.

Always unplug your Cuisinart^®Supreme Super 600^™Blender from the

electrical outlet before cleaning. The blender is made of corrosion-

resistant parts which are easy to clean. Before first use and after every

use, clean each part thoroughly. Periodically check all parts before

reassembly. If any part is damaged or blender jar is chipped or

cracked, DO NOT USE BLENDER.

Always add liquid ingredients to the blender jar first, then add

remaining ingredients. This will ensure that ingredients are

uniformly mixed.

Don’t overprocess foods. Blender will achieve most desired results

in seconds, not minutes.

Don’t overload blender. If the motor stalls, turn the blender off

immediately, unplug the unit, and remove a portion of the food,

then continue.

•

Cut most foods into approximately ½-inch (1.25 cm) to 1-inch

(2.5 cm) cubes to achieve a more uniform result. Cut all cheeses

into pieces no larger than ½-inch (1.25 cm).

6. Pulse mode: while the blender is turned on, you can create a burst

of power for quick, efficient blending, by activating the pulse

function. To do so, first push the “Pulse” button, which will cause

the pulse indicator light to flash. Next, push and release the desired

speed button. Repeat as desired. You determine the duration of

each pulse. While pulsing, all indicator lights (the on, the pulse, and

the desired speed) will glow. The pulse function can be used to

break apart larger pieces of food or to control the texture of food

when chopping. The pulse function is also effective in starting the

blending process when you do not want continuous power, or

when processing items which do not require an extended amount

of blending.

Remove the blender jar from the motor base by lifting straight up and

away. Twist off the locking ring by turning counterclockwise. Remove

the cutting assembly and rubber gasket. Wash in warm soapy water,

rinse, and dry thoroughly.

•

Don’t use any utensil inside the blender jar while the motor is on.

Use the measured pour lid to measure liquid ingredients such

as alcohol. Replace measured pour lid after ingredients have

been added.

Don’t use any container or accessories not recommended by

Cuisinart. Doing so may result in injury.

Use a rubber or plastic spatula as needed, only when the blender

is turned off. Never use metal utensils, as damage may occur to

the blender jar or cutting assembly.

•

Don’t place hands inside the blender jar when blender is

plugged in.

Place the locking ring in the upper rack of the dishwasher or wash in

warm water.

Don’t add boiling liquids or frozen foods (except ice cubes or

½-inch (1.25 cm) pieces of frozen fruit) to glass blender jar. Boiling

liquids should cool for 5 minutes before being placed in blender jar.

CAUTION: Handle the cutting assembly carefully. It is SHARP and may

cause injury. Do not attempt to remove blades from cutting assembly.

•

Place cover on firmly. Always operate the blender with the

cover on.

Make sure locking ring is tightly attached to blender jar.

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Grinding Hard Cheese: Cut cheese into ½-inch (1.25 cm) pieces;

remove all outer hard rind. Place cheese in blender jar. Select Chop or

Mix.

Cuisinart cannot be held responsible for in transit damage or

for packages that are not delivered to us. Lost and/or damaged

products are not covered under warranty.

Your Cuisinart^®product has been manufactured to strict

specifications and has been designed for use with Cuisinart^®

authorized accessories and replacement parts for your model.

BLENDING TIPS & HINTS

WARRANTY

This warranty supersedes all previous warranties on this Cuisinart^®

product.This warranty is available to consumers only. You are a

consumer if you own a Cuisinart^®product that was purchased at

retail for personal, family or household use. This warranty is not

available to retailers or other commercial purchasers or owners.

We warrant that this Cuisinart^®product will be free of defects in

material or workmanship under normal home use for three years

from the date of original purchase.

The simple recipes that follow include some old Cuisinart favourites as

well as some creative combinations that are sure to please your friends

and family. Thanks to the superior ice crushing power of the Cuisinart^®

Supreme Super 600^™Blender, you’ll also be able to make delicious

frozen drinks.

LIMITED THREE-YEAR WARRANTY

Pulse to chop cheese, 10–12 times, and blend until desired grind is

reached. For best results, grind no more than 3–4 ounces (85-115 g)of

cheese at a time.

These warranties expressly exclude any defects or damages

caused by accessories, replacement parts or repair service

other than those that have been authorized by Cuisinart. These

warranties exclude all incidental or consequential damages.

Whipping Cream: If possible, chill blender jar and cutting assembly in

refrigerator for 15 minutes. Add 1 cup (250 ml) heavy or whipping cream

to blender jar. Cover jar. Select Stir (1-second pulses) 20–30 times until

cream is thickened. (Do not overprocess – bits of butter will begin to

appear.) If desired add 1 tablespoon (15 ml) sugar and 1–2 teaspoons (5-

10 ml) of vanilla or other flavouring. Consistency with be that of a

thickened but not fluffy whipped cream and is most appropriate for

topping desserts or coffee drinks.

Chopping Nuts: Place ½ cup (125 ml) shelled nuts in the blender jar and

cover blender. Select Chop and pulse until desired chop is achieved.

Pulse fewer times for coarsely chopped nuts. For best results process

small amounts, ½ cup (125 ml) or less.

BEFORE RETURNING YOUR CUISINART^®PRODUCT

Important: If the nonconforming product is to be serviced by

someone other than Cuisinart’s Authorized Service Centre, please

remind the servicer to call our Consumer Service Centre to ensure

that the problem is properly diagnosed, the product serviced with

the correct parts, and to ensure that the product is still under

warranty.

Bread, Cookie or Cracker Crumbs: Break or cut bread, cookies or

crackers into pieces ½ inch (1.25 cm) or less in size. For best bread

results, use day-old bread (drier bread works best). Place bread, cookie

or cracker pieces in blender jar. Select Purée and pulse to chop, then

blend continuously until desired texture of crumbs is achieved. For best

results process 1 cup (250 ml) or less at a time.

For warranty purposes, we would like to suggest that you register

your product on-line at www.cuisinart.ca to facilitate verification

of the date of original purchase. However, should you not wish to

receipt indicating proof of purchase. In the event that you do not

have proof of purchase date, the purchase date for purposes of this

warranty will be the date of manufacture.

GENERAL USAGE TIPS

• Assemble the blender completely before beginning any blending task,

taking care that the gasket has been inserted to prevent leakage.

Crushing Ice: Add up to 10 standard ice cubes to the blender jar.

Cover. Press the Ice Crush button, using short bursts, 10 times, or until

cubes are the consistency of snow. Press STOP button. Pulse fewer

times if coarsely chopped ice is desired.

When calling our Authorized Service Centre for in warranty

service please make reference to your model number and the

manufacturing date code. This information can be found in the

rating area on the body or underneath the base of your unit.

The model number will follow the word Model: SB-5600C. The

manufacturing date code is a 4 or 5 digit number. Example, 60630

would designate year, month & day (2006, June 30th).

If your Cuisinart^®product should prove to be defective within the

warranty period, we will repair it or, if we think it necessary, replace

it. To obtain warranty service, please call our Consumer Service

Centre toll-free at 1-800-472-7606 or write to:

• Always take care to place lid firmly on blender container before blending.

• Always turn blender off and allow blades to stop completely before

removing the lid or lifting container from blender.

Grating Fresh Citrus Zest: For best results, blender jar and cutting

assembly must be clean and dry. Remove zest from fruit in strips using a

vegetable peeler; use a sharp knife to remove the bitter white pith from

the underside of the zest. Cut strips in half. Process no more than 8

strips at a time (zest of 1 medium lemon). Add strips and 1 or more tea-

spoons

• For “frozen” drinks, chill all ingredients before blending. This includes

liquor, which may even be kept in the freezer if space allows.

• Keep frozen fruit (whole berries, slices, chunks or pieces of other fruits)

on hand to be able to replace ice to make “frozen,” “slushy,” or

“smoothie” type drinks at any time. Using frozen fruit keeps the drink

from tasting watered down.

Cuisinart^®is a registered

trademark of Cuisinart

(5 ml) of sugar or coarse salt (from recipe) to the blender jar. Cover

blender jar. Select Purée; blend for 15–20 seconds. Press STOP button.

• Additional ice cubes or pieces of frozen fruit can be added through the

feeder hole in the lid of the blender while the blender is running.

Cuisinart Canada

156 Parkshore Drive

Brampton, Ont. L6T 5M1

156 Parkshore Drive

Brampton, Ont L6T 5M1

Baby Food: Combine ½ cup (125 ml) cooked unseasoned or lightly

seasoned vegetables, fruit or meat from the family meal with 3–4

tablespoons (45-60 ml) liquid (water, milk, fruit juice, broth, or cooking

liquid) in the blender jar. Select Liquefy. Blend for 15–20 seconds until a

smooth purée is reached. Add more liquid as necessary and process

further until desired texture is reached. For “junior” type foods, select

Purée and use the pulse. Always consult with your pediatrician/family

physician concerning the best foods for your baby and when to

introduce new foods to his/her diet.

• For best results, cut foods into similar sized pieces, ½–¾ inches (1.25-2

cm) in size.

Consumer Call Centre Email:

consumer_canada@conair.com

To facilitate the speed and accuracy of your return, please also

enclose $10.00 for shipping and handling of the product. Please

also be sure to include a return address, description of the product

defect, product serial number, and any other information pertinent

to the product’s return. Please pay by cheque or money order.

NOTE: For added protection and secure handling of any Cuisinart^®

product that is being returned, we recommend you use a traceable,

insured delivery service.

• If foods do not seem to be blending smoothly, use the pulse to chop,

then blend continuously.

Printed in China

06CC25097

• Allow hot foods to cool slightly before blending.

• When using the Cuisinart^®Supreme Super 600^™Blender to purée hot

mixtures such as creamed soups and baby foods, strain the solids from

the liquid, reserving the cooking liquid. Then place the cooked solids in

Any other trademarks or service marks referred to herein are

the trademarks or service marks of their respective owners.

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Calories 129 (5% from fat) • carb. 22g • pro. 2g • fat 1g

• sat. fat 0g • chol. 2mg • sod. 29mg • calc. 82mg • fiber 3g

medium banana, cut into ½-inch (1.25 cm) slices

cup (175 ml) pineapple chunks (1-inch (2.5 cm) pieces)

(fresh or canned, drained)

cup (250 ml) navel orange segments, cut into 1-inch

(2.5 cm) pieces

cup (250 ml) strawberries, hulled and halved

cup (250 ml) mango chunks (1-inch (2.5 cm) pieces)

cup (250 ml) raspberries (fresh or frozen)

cup (250 ml) blueberries (fresh or frozen)

cup (250 ml) ice cubes (about 6 standard)

until puréed. Press purée through a fine mesh strainer to remove seed

particles. One average pomegranate will yield about ½ cup (125 ml)

fresh pomegranate juice.

the blender jar along with ½ to 1 cup (125-250 ml) of the reserved cook-

ing liquid. Use the Pulse to chop, then blend until desired consistency/

purée is reached. Blending hot mixtures is often better done in several

batches.

Mango Peach Citrus Frosty

Breakfast Banana Berry Smoothie

• When blending hot foods/liquids, leave the feeder cap off or ajar to allow

steam to be released to prevent the lid from popping up/off. Cover the

lid with a clean dish towel and hold down to prevent it from lifting up.

Using frozen peaches keeps the flavours of this frosty drink intense.

This meal in a smoothie is a perfect start to the day.

Makes 5 cups (1.25 L)

Makes 3-½ cups (875 ml)

• When blending hot foods/liquids, make certain there is sufficient room

for expansion during blending.

cups (500 ml) fresh tangerine or orange sections

(remove bitter white pith and seeds)

cups (625 ml) mango pieces (¾-inch (2 cm) )

ounces (240 ml) frozen sliced peaches

frozen banana

cup (250 ml) fresh strawberries

2½

• The blender is a perfect tool for creating baby foods and purées for

special needs diets.

Layer the ingredients in the blender jar in the order listed. Place cover

on blender jar. Blend on Liquefy and process for about 25 to 30

seconds until smooth.

cup (250 ml)frozen berries (raspberry or strawberry)

cups (375 ml) orange juice or soymilk

cup (125 ml) fat free vanilla yogurt

tablespoon (15 ml) protein powder (soy or whey)

1½

⁄

cup (150 ml) juice (white grape, orange) or ginger ale*

• A quick way to clean the blender is to let it clean itself. Add about 2

cups (500 ml) of warm water and a drop of liquid dish soap to the

blender jar. Run the blender for about 30 seconds, until it is clean. Rinse

thoroughly with warm water to remove all soap and allow to air dry.

Optional garnishes: orange or kiwi slices, a sprig of fresh mint

Note: The riper the fruit, the sweeter the smoothie.

Nutritional information per 8-ounce (240 ml) serving:

Calories 138 (5% from fat) • carb. 33g • pro. 2g • fat 1g • sat. fat 0g

• chol. 0mg • sod. 9mg • calc. 41mg • fiber 6g

Place ingredients in the blender jar in the order listed. Place cover on

blender jar. Blend on Liquefy and process for about 25 to 30 seconds

until smooth.

Place all the ingredients in the blender jar in the order listed. Blend on

Liquefy until completely smooth, thick and homogenous, about 20 to

30 seconds. Serve immediately. Garnish as desired.

• Xanthan gum may be added to dressings and marinades to prevent

separation.

Nutritional information per ½-cup (125 ml) serving:

Calories 70 (5% from fat) • carb. 12g • pro. 5g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 11mg • calc. 79mg • fiber 2g

In the Pink Good Morning Smoothie

*Turn this into a frosty cocktail by substituting vodka or rum for the

juice.

RECIPES

Fruit smoothies are a great way for non-breakfast eaters to start the

day – this one is full of vitamins and antioxidants as well as flavour.

Before starting any of these or your own recipes, make sure the

Cuisinart^®Supreme Super 600^™Blender is properly assembled. Follow

the assembly directions on page 4 of this instruction booklet for

correct blender assembly procedure.

Nutritional information per ½-cup (125 ml) serving:

Calories 67 (5% from fat) • carb. 17g • pro. 1g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 1mg • calc. 21mg • fiber 2g

Berry, Pear & Ginger Smoothie

Makes 48 ounces (1.4 L) (six 1-cup (250 ml) servings)

Ginger adds a refreshing and different flavour to this smoothie.

small bananas (about 12 ounces (355 ml), peeled, cut into

¾-inch (2 cm) pieces

cups (250 ml) fresh pink grapefruit sections

(remove and discard seeds and bitter white pith)

cup (175 ml) pomegranate juice*

Lemony Pineapple Slushy

Makes about 6 cups (1.5 L)

Nutritional information is based on number of servings indicated. If a

recipe produces a range of servings, it is based on the highest serving

yield for that particular recipe. If a recipe has a lower fat option, that is

the one used for nutritional analysis.

Not too tart, not too sweet, just refreshing.

cup (175 ml) cranberry juice

cup (175 ml) pear nectar

pears, ripe but firm (about 1 pound (500 g) total), peeled,

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

cup (250 ml) lowfat vanilla yogurt

Makes about 5 cups (1.25 L)

cup fat (175 ml) free or lowfat vanilla yogurt

ounces (240 ml) frozen strawberries (about 20)

cups (500 ml) lemon sorbet

cups (500 ml) fresh pineapple cubes (about 1-inch(2.5 cm) )

banana, sliced (may freeze slices)

cup (175 ml) frozen raspberries (or blueberries)

teaspoon (2 ml) ginger (or ½ tablespoon (7 ml) candied ginger)

ice cubes

Place ingredients in blender jar in order listed. Pulse on Liquefy five

times. Blend on Liquefy for 20 to 30 seconds until smooth and

homogenous. Serve immediately or cover and refrigerate.

ounces (170 g) white grape juice or ginger ale*

DRINKS

Fresh Fruit Smoothie

Garnish suggestions: Slices/wedges of fresh pineapple, sliced

fresh strawberries

Nutritional information per 1-cup (250 ml) serving:

Calories 130 (5% from fat) • carb. 31g • pro. 3g • fat 1g • sat. fat 0g

• chol. 1mg • sod. 26mg • calc. 70mg • fiber 3g

Garnish: fresh raspberries, mint leaves

Layers of fresh fruit blend in just seconds to make this

all-fruit smoothie.

Place all the ingredients in the blender jar in the order listed. Blend on

Liquefy until completely smooth, thick and homogenous, about 20 to

30 seconds. Serve immediately. Garnish as desired.

Place all ingredients in blender jar in order listed. Blend on Liquefy for

30 to 35 seconds, until smooth, creamy and completely emulsified.

*You may use either freshly made pomegranate juice or purchased

pomegranate juice. To prepare fresh pomegranate juice in your

Cuisinart^®Supreme Super 600^™Blender, remove the seeds from a

fresh pomegranate. Place them in blender jar. Select Purée and blend

Makes six 8-ounce (240 ml) servings

Serve garnished with fresh raspberries and mint leaves.

cup (125 ml) orange juice

For an adult drink, add rum or vodka to taste or as a replacement for

the juice or soda.

1½

cups (375 ml) cantaloupe, cut into 1-inch (2.5 cm) pieces

Nutritional information per 1-cup (250 ml) serving:

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Nutritional information per 1-cup (250 ml) serving:

Calories 210 (0% from fat) • carb. 55g • pro. 1g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 15mg • calc. 21mg • fiber 1g

Nutritional information per 1-cup(250 ml) serving:

Calories 179 (36% from fat) • carb. 26g • pro. 4g • fat 7g

• sat. fat 3g • chol. 29mg • sod. 74mg • calc. 147mg • fiber 2g

Nutritional information per ½-cup (125 ml) serving:

Calories 369 (38% from fat) • carb. 38g • pro. 2g • fat 16g

• sat. fat 10g • chol. 58mg • sod. 63mg • calc. 84mg • fiber 0g

Sunshine Colada

A play on the traditional piña colada – we have added mango,

peaches and banana for variety.

White Russian

Dulce de Leche Shake

Makes 5 cups (1.25 L)

Maple Almond Vanilla Shake

A deliciously creamy dessert drink for adults.

The popular South American caramel spread is used to

flavour this delicious shake.

1½

cups (375 ml) orange-peach-mango juice

(orange juice may be substituted)

Maple syrup and a touch of almond perk

up the traditional vanilla shake.

Makes 6 cups (1.5 L)

ounces (145 g) dark rum

cups (500 ml) fresh pineapple, cut into 1-inch

(2.5 cm) pieces

Makes about 6 (1.5L) cups

cups (500 ml) whole milk (may use lowfat)

cup (125 ml) Kahlua^®or other coffee-flavoured liqueur

cup (125 ml) vodka, preferably vanilla-flavoured

cups (750 ml) vanilla ice cream

Makes about 6 cups (1.5 L)

cups (750 ml) vanilla bean or French vanilla ice cream

cups (375 ml) milk (whole or reduced fat)*

cup (75 ml) dulce de leche (a very thick, Spanish/South

American caramel sauce which can be found in well-

stocked grocery and specialty food markets)

cups (500 ml) milk (can use lowfat)

cups (1 L) vanilla ice cream

tablespoons (75 ml) pure maple syrup

teaspoon (5 ml) pure almond extract

1½

mango, cut into cubes (about 1½ cups(375 ml) )

cup (250 ml) frozen peaches, cut into 1-inch (2.5 cm) pieces

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

cup (50 ml) cream of coconut

⁄

Place ingredients in blender jar in order listed. Place cover on blender

jar. Blend on Liquefy and process for about 25 to 30 seconds until

smooth and creamy.

Place all the ingredients in the blender jar in the order listed. Blend on

Liquefy until completely smooth, thick and homogenous, about 20 to

30 seconds. Serve immediately.

Garnish: Sugared pecans, sliced fresh peach or strawberry

Place ingredients in blender jar in order listed. Place cover on blender

jar. Blend on Liquefy for about 25 to 30 seconds until smooth.

Nutritional information per 1-cup (250 ml) serving:

Calories 307 (29% from fat) • carb. 31g • pro. 5g • fat 10g

• sat. fat 6g • chol. 41mg • sod. 100mg • calc. 185mg • fiber 0g

Place all the ingredients in the blender jar in the order listed. Blend on

Liquefy until completely smooth, thick and homogenous, about 20 to 30

seconds. Serve immediately. Serve in chilled martini glasses as a dessert

drink. Garnish with chopped sugared pecans and a slice of fresh peach or

strawberry.

Nutritional information per 1-cup (250 ml) serving:

Calories 217 (13% from fat) • carb. 32g • pro. 2g • fat 3g

• sat. fat 2g • chol. 0mg • sod. 10mg • calc. 17mg • fiber 3g

Nutritional information per 1-cup (250 ml) serving:

Calories 261 (38% from fat) • carb. 36g • pro. 6g • fat 11g

• sat. fat 7g • chol. 46mg • sod. 120mg • calc. 233mg • fiber 0g

*For an adult dessert drink, in addition to the milk add bourbon, rum, brandy

or liqueur such as amaretto or Frangelico^®– about ½ ounce

(15 g) per ¾-cup (175 ml) shake.

SOUPS

Grasshoppers

Strawberry Margarita

Cool, Creamy Avocado and Cucumber Soup

Nutritional information per 1-cup (250 ml) serving:

Calories 262 (48% from fat) • carb. 29g • pro. 5g • fat 14g

• sat. fat 8g • chol. 48mg • sod. 114mg • calc. 186mg • fiber 0g

Serve Grasshoppers as an after-dinner treat. For a non-alcoholic

version, use mint and clear chocolate syrups found in coffee bars.

Using frozen strawberries instead of ice prevents this drink from

having a watered down flavour.

This chilled soup requires no cooking and is perfect for

a hot summer day.

Makes about 3 cups(750 ml) – 6 servings

Makes 4 cups (1 L)

Makes 6 cups (1.5 L)

Strawberry Shake

cups (500 ml) vanilla ice cream

cup (50 ml) heavy cream

ounces (115 g) green crème de menthe

ounces (115 g) white crème de cacao

ice cubes

tablespoons (90 ml) fresh lime juice

cup (125 ml) orange juice

cup (50 ml) Triple Sec

cup (125 ml) tequila

cups (500 ml) frozen strawberries

cup (250 ml) strawberry sorbet

medium-large cucumber, peeled, seeded,

and cut into ½-inch (1.25 cm) pieces

medium avocados (7-8 ounces each(200-227 g), peeled,

seeded, and cut into ¾-inch (2 cm) pieces

ounces (60 g) chopped shallots (90 ml)

medium jalapeño pepper, stemmed, seeded,

and cut into ½-inch (1.25 cm) pieces

cups (625 ml) buttermilk

cup (175 ml) chicken or vegetable stock (cool)

tablespoons (45 ml) fresh lime juice

teaspoon (7 ml) kosher salt (to taste)

teaspoon (1 ml) ground coriander

This shake really tastes like strawberries!

Makes about 6 cups (1.5 L)

cup (250 ml) milk

ounces (475 ml) frozen strawberries, thawed

cup (250 ml) strawberry ice cream

cups (500 ml) vanilla ice cream

Garnish: Fresh mint leaves, chocolate cookies, mini chocolate

morsels

2½

½-1

Place ingredients in blender jar in order listed. Place cover on blender

jar. Blend on Liquefy and process for about 25 to 30 seconds until

smooth.

Place ingredients in blender jar in order listed. Place cover on blender

jar. Blend on Liquefy and process for about 25 to 30 seconds until

smooth.

Place milk and thawed strawberries in blender jar. Cover blender jar.

Blend on Liquefy until homogenous 20 seconds. Add the strawberry

and vanilla ice creams. Pulse on Liquefy about 3 to 4 times, and then

blend again on Liquefy until smooth, about 40 seconds. Serve

immediately.

Nutritional information per 1-cup (250 ml) serving:

Calories 281 (1% from fat) • carb. 46g • pro. 1g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 8mg • calc. 24mg • fiber 3g

teaspoon (1 ml) ground cumin

Garnish and serve in chilled martini glasses.

teaspoon (1 ml) ground white pepper

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boil, then reduce heat to low and simmer, loosely covered, for 20

minutes.

Preheat oven to 400°F (200ºC). Line a baking sheet with parchment

and drizzle with half the olive oil. Arrange the mushrooms in a single

layer, drizzle with remaining olive oil and sprinkle with salt. Toss to

coat, then arrange in a single layer again. Place in preheated oven and

roast until mushrooms are browned, crispy and about half their original

size. Let cool and reserve to use as “croutons” for the soup.

pounds (1 kg) red beets, stems cut to 3 inches (6 cm)

in length, greens reserved for another use or discarded

can (35 ounces) Italian plum tomatoes, drained,

juices reserved

Place all ingredients in the blender jar in the order listed. Blend on

Purée for 35 to 45 seconds until smooth, creamy and homogenous.

Chill if not serving immediately.

Strain the solids from the cooking liquid, reserving liquid. Place solids

and 1 cup (250 ml) of the cooking liquid in the blender jar with the

chipotle peppers. Cover and blend on Purée for 20 to 30 seconds until

completely emulsified, smooth and homogenous. Return purée to clean

saucepan and stir in reserved cooking liquid. Reheat if necessary.

1½

tablespoons (30 ml) unsalted butter

Serving suggestions – garnish with diced tomato, chopped jalapeño

peppers and slices of avocado.

cups (500 ml) chopped (½-inch (1.25 cm) pieces) onions

cup (125 ml) sliced (½-inch (1.25 cm) thick) celery

cloves garlic, peeled and halved lengthwise

teaspoons (7 ml) tarragon

ounces (115 g) russet potato, peeled and cubed

(¾-inch (2 cm) cubes)

cups (1-1.25 L) chicken stock or broth

teaspoon (5 ml) kosher salt

teaspoon (1 ml) freshly ground white pepper

Place the dried mushrooms in a heatproof bowl. Cover with boiling

water and let stand until softened, about 20 to 30 minutes. Drain,

reserving the soaking liquid. Pour the soaking liquid through a coffee

filter set in a strainer to remove any impurities and reserve.

Nutritional information per ½-cup (125 ml) serving:

Calories 119 (65% from fat) • carb. 8g • pro. 3g • fat 9g

• sat. fat 2g • chol. 2mg • sod. 182mg • calc. 72mg • fiber 3g

Note: Recipe may be doubled – blend to purée in 2 batches.

Nutritional information per 1-cup (250 ml) serving:

Calories 212 (45% from fat) • carb. 26g • pro. 5g • fat 11g

• sat. fat 3g • chol. 5mg • sod. 973mg • calc. 60mg • fiber 4g

Heat the butter in a 5-quart (4.7 L) Dutch oven type pan over medium

heat. Add the leeks, onion, celery, and garlic. Cook until tender and

translucent, about 3 to 5 minutes. Add the sliced mushrooms and

thyme. Cook over medium-low heat until mushrooms are tender and

have given up most of their liquid, about 15 to 20 minutes. Stir in the

sherry and cook until reduced to about 1 tablespoon (15 ml). Add

enough chicken stock to the reserve mushroom soaking liquid to make

5 cups (1.25 L) and add to the vegetable mixture with the potato and

salt. Cover loosely and bring to a boil. Reduce heat to low, and

simmer, loosely covered until potato is tender, about 20 minutes. Stir in

pepper and lemon juice. Let stand 5 minutes. Strain the solids from

the liquid, reserving all liquid. Have a large clean saucepan ready.

4-5

Chipotle Roasted Tomato Soup

This slightly spicy, slightly smoky tomato soup would be great

with a grilled cheese sandwich.

Creamy Mushroom Soup with

Roasted Mushroom “Croutons”

Optional garnishes: Sour cream or heavy cream, sprigs of fresh

tarragon

Makes 6 cups (1.5 L)

Porcini mushrooms add extra flavour to the soup, and the Roasted

Mushroom “Croutons” make a flavourful garnish.

Preheat oven to 425°F (220ºC). Scrub the beets and wrap in a double

thickness of aluminum foil. Place in hot oven and roast until tender

when tested with a knife, about 2 to 2½ hours, depending on the size of

the beets. Preheat a second oven to 300°F (150ºC). Line a jelly-roll pan

with parchment. Cut tomatoes in half lengthwise and arrange in a single

layer on the prepared pan. Roast tomatoes for 1 hour.

can (35 ounces) plum tomatoes in heavy sauce

tablespoons (30 ml) extra virgin olive oil, divided

tablespoon (15 ml) unsalted butter

cup (250 ml) chopped (½-inch (1.25 cm) pieces) onion

cup (125 ml) sliced carrots (½-inch (1.25 cm) thick)

cup (50 ml) sliced celery (½-inch (1.25 cm) thick)

teaspoon (5 ml) oregano

Makes 8 cups (2L)

For the Roasted Mushroom “Croutons”

tablespoons (30 ml) extra virgin olive oil

pound (500 g) sliced mushrooms

teaspoon (5 ml) kosher salt

Place half the solids in the blender jar with 1½ cups (375 ml) of the

liquid. Cover and blend on Purée until smooth, creamy and

homogenous, about 30 to 40 seconds. Transfer to the clean saucepan

and repeat with remaining solids and 1½ cups (375 ml) of the liquid.

Combine with puréed mixture in saucepan. Stir in any remaining liquid,

and half-and-half or light cream. Place over low heat to reheat to

serving temperature. Serve hot and sprinkle with Roasted Mushroom

Croutons.

Melt butter in a 5- or 6-quart (4.7- or 5.7 L) Dutch oven style stockpot

over medium heat. When melted, add onions, celery, and garlic. Cook,

stirring frequently, until translucent, about 3 to 5 minutes. Stir in

tarragon, reduce heat to low, cover loosely and cook for 10 minutes.

Add the reserved tomato juices and enough chicken stock to make 6

cups (1.5 L) of liquid in total and the cubed potato. Raise the heat to

high and bring to a boil. Reduce heat to low, cover loosely and simmer

for 1 hour. Stir in salt and pepper. Remove from heat and let stand 5

minutes.

2½

teaspoon (2 ml) ground coriander

teaspoon (2 ml) ground cumin

cups (625 ml) chicken stock

cup (50 ml) white rice

teaspoon (5 ml) kosher salt

For the Creamy Mushroom Soup

ounces (60 g) dried porcini mushrooms

cups (500 ml) boiling water

tablespoons (60 ml) unsalted butter

cups (500 ml) sliced leeks (½-inch (1.25 cm) thick)

cup (250 ml) chopped onion (½-inch (1.25 cm) pieces)

cup (125 ml) sliced celery (½-inch (1.25 cm) thick)

cloves garlic, peeled, smashed and cut in half

pound (500 g) sliced mushrooms

1-2

teaspoons (5-10 ml) chipotle peppers with sauce

(from a can)

Nutritional information per 1-cup (250 ml) serving:

Strain the solids from the liquid, and transfer all but 2 cups (500 ml) of

the cooking liquid to a clean pot. Place half the cooked vegetables in

the blender jar with 1 cup (250 ml) of the cooking liquid. Blend on

Purée until smooth and homogenous, about 25 to 30 seconds. Transfer

to the pot of cooking liquid and stir. Repeat with the remaining

vegetables and cup of cooking liquid. Add to soup in pot and stir to

blend. Serve hot or chilled. If serving hot, keep warm over low heat

until ready to serve. Garnish as desired.

Preheat oven to 300°F (150ºC). Line a baking sheet with sides with

parchment. Drain tomatoes and reserve sauce. Cut tomatoes in half

lengthwise and place cut side up in a single layer on prepared baking

sheet. Drizzle with 1 tablespoon (15 ml) olive oil and roast for 1½ hours.

Calories 206 (44% from fat) • carb. 23 • pro. 6g • fat 11g

• sat. fat 5g • chol. 18mg • sod. 715mg • calc. 47mg • fiber 4g

teaspoon (5 ml) thyme

cup (75 ml)dry sherry

⁄

Roasted Beet & Tomato Soup with Tarragon

3 to 4 cups (750 ml - 1 L) chicken stock or broth

Place butter and remaining olive oil in a large saucepan. Heat on

medium-high until butter is melted. Add onions, carrots, and celery.

Reduce heat to low and cook until vegetables are softened and

translucent, about 4 to 5 minutes. Add oregano, coriander and cumin.

Cook for 2 to 3 minutes until herbs are aromatic. Add reserved tomato

liquid, roasted tomato halves, chicken stock, rice, and salt. Bring to a

ounces (227 g) russet potato, peeled and cut into 1-inch

(2.5 cm) pieces

This is a “slow food” soup. It takes a while, but roasting the beets

and tomatoes concentrates the flavours and colour in this vivid ruby

red soup that is scented with just a hint of tarragon. This soup may

be served hot or chilled – add a dollop of sour cream or a drizzle of

heavy cream if you are feeling indulgent.

teaspoon (5 ml) kosher salt

teaspoon (1 ml) ground white pepper

tablespoons (30 ml)fresh lemon juice

cup (50 ml) half-and-half or light cream

Nutritional information per 1-cup (250 ml) serving:

Calories 146 (21% from fat) • carb. 24g • pro. 6g • fat 4g

• sat. fat 2g • chol. 8mg • sod. 772mg • calc. 65mg • fiber 6g

Makes 8 cups (2 L)

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Nutritional information per ½-cup (125 ml) serving:

Calories 127 (67% from fat) • carb. 9g • pro. 2g • fat 10g

• sat. fat 1g • chol. 0mg • sod. 213mg • calc. 40mg • fiber 2g

Curried Butternut Squash & Apple Soup

Creamy Potato Leek Soup

SAUCES, DRESSINGS, MARINADES

A delicious autumn or winter soup – this one is a perfect

first course for a holiday dinner.

This versatile soup may be served hot or chilled.

Romesco Sauce

Makes six servings

Makes approximately 10 cups (2.4 L) of soup

This sauce of Spanish origin is delicious served with grilled chicken,

vegetables, or even grilled seafood.

Mole Sauce

medium leeks, white and tender green only,

sliced horizontally and cut into ½-inch (1.25 cm) pieces

tablespoon (15 ml) unsalted butter

small onion (3-4 ounces(85-115 g) ), peeled and cut into

½-inch (1.25 cm)pieces

tablespoons (30 ml) unsalted butter

cups (375 ml) chopped onions

cup (75 ml) thinly sliced celery

This traditional Mexican dark reddish-brown sauce is most often

served with poultry, but is also delicious with pork.

1½

Makes 3½ cups (875 ml) sauce

⁄

tablespoons (75 ml) extra virgin olive oil

pounds (1 kg) tomatoes, sliced in half

ounces (340 g) sweet red peppers sliced in half

shallots, unpeeled

Makes 4 cups (1 L)

(approximately 1 medium stalk)

teaspoons (10 ml) curry powder

teaspoon (1 ml) thyme

tablespoons (30 ml) olive oil

medium onion (about 5 ounces( 145 g) ), diced

cloves garlic, chopped

tablespoons (30 ml) chili powder

teaspoon (1 ml) cinnamon

teaspoon (1 ml) cumin

teaspoon (1 ml) ground coriander

teaspoon (5 ml) kosher salt

corn tortilla, cut into small pieces

cup (50 ml) toasted almonds

tablespoons (30 ml) natural peanut butter

cans (4.5 ounces each) chopped green chiles

can (28 ounces) diced tomatoes, liquid drained

cups (300 ml) chicken broth

teaspoon (1 ml) ginger

medium russet potatoes (about ¾ pound (375 g) total),

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

cups (375 ml) fat free, low-sodium chicken stock or broth

cup (175 ml) water

teaspoon (5 ml) kosher salt

teaspoon (2ml) white pepper

pounds (1 kg) 1-inch (2.5 cm) butternut squash cubes

(weigh after peeling, seeding and cubing)

ounces (340 g) apples, peeled, cored and cut in wedges

tablespoons (45 ml) white rice

garlic cloves, unpeeled

1½

cups (375 ml) white bread cubed

(about 1-inch (2.5 cm) cubes)

cup (125 ml) roasted almonds, chopped

tablespoons (45 ml) sherry vinegar

tablespoons (45 ml) sherry

cups (1.25 L) chicken stock

teaspoon (5 ml) kosher salt

cup (175 ml) half-and-half

teaspoon (2ml) freshly ground pepper

cup (250 ml) chicken or vegetable stock

teaspoon (3.75 ml) paprika

teaspoon (3.75 ml) kosher salt

fresh ground pepper

Garnish: chopped sugared nuts and minced apple

Place leeks in a medium bowl and add cold water. Swirl, then let stand

for minutes. Lift leeks from the water without disturbing the sand/

sediment collected in the bowl; allow to drain completely.

Melt the butter over medium heat in a 6-quart (5.7 L) sauté pan. Add

the onions and celery, and cook for 2 to 3 minutes, until the vegetables

are translucent. Add the curry powder and ginger, cooking for 5 to 6

minutes longer over low heat until the vegetables are softened and the

spices are fragrant. Add the butternut squash, apples, and rice. Stir to

coat with the butter and spices and cook for about 1 minute. Add the

chicken stock, salt, and pepper. Bring soup to a boil and then reduce

to simmer. Simmer for about 40 to 45 minutes, until vegetables are very

tender.

Preheat oven to 400˚F (200ºC).

Melt butter in a large (4-quart (3.8 L) ) saucepan over medium heat.

Add the drained leeks, onion, and thyme. Let cook until vegetables are

softened, 3 to 5 minutes – do not brown. Add potatoes, stock, and

water; cover and bring to a boil over medium high heat. Reduce heat to

low, and simmer, uncovered, until potatoes are soft, about 10 to 15

minutes.

1¼

Lightly coat a baking sheet with 2 tablespoons (30 ml) of olive oil and

place the tomatoes, peppers, shallots, and garlic cloves on it. Roast for

about 35 to 40 minutes until all vegetables are browned and soft. Place

them in a bowl and cover tightly with plastic wrap. Let vegetables cool

and steam to loosen skins, about 25 minutes. Once cool, peel the skins

off vegetables, remove and discard seeds. Roughly chop. Reserve.

cup (50 ml) raisins

teaspoon (5 ml) granulated sugar

tablespoons (30 ml) unsweetened cocoa

Heat the olive oil in a 3½-quart (3.3 L) sauté pan over medium heat.

Add the diced onions and sauté gently until the onions are soft and

translucent, about 5 to 8 minutes. Turn heat to low and add chopped

garlic, stir until coated with oil and fragrant. Add the chili powder,

cinnamon, cumin, coriander, and salt. Stir until the spices are well

distributed and the onions and garlic are coated, about 1 minute.

Drain vegetables, reserving cooking liquid. Place vegetables in blender

jar. Add 1 cup (250 ml) cooking liquid; return remaining cooking liquid

to saucepan. Cover blender jar. Blend on Purée until totally smooth,

about 30 to 40 seconds. Stir vegetable purée into stock in saucepan

and reheat over medium low heat. Add salt, pepper and half-and-half.

Serve hot, or chill and serve as vichyssoise.

Strain the solids from the liquid, reserving all liquid. Have a large clean

saucepan ready.

When the vegetables are almost cool, heat remaining 2 tablespoons (30

ml) of olive oil in a 3-quart (2.8 L) sauté pan over medium heat. Add

bread cubes and toss in oil to toast until slightly golden, about 3

minutes. Stir in almonds. Stir in tomatoes, peppers, shallot, and garlic

and cook for about another 2 minutes. Add the sherry vinegar and the

sherry, scraping up any bits that are stuck to the bottom of the pan.

Reduce liquid by half. Add the stock and paprika and bring to a boil.

Reduce to simmer for about 10 minutes. Stir in salt and pepper to

taste.

Place half the solids in blender with 1½ cups (375 ml) of the liquid.

Cover and blend on Purée until smooth, creamy and homogenous,

about 30 seconds. Transfer to the clean saucepan and repeat with

remaining solids and liquid.

Stir in the chopped tortilla and almonds. Stir in the peanut butter. Add

the green chiles, diced tomatoes, chicken stock, raisins, sugar, and

cocoa. Stir and allow to simmer over low heat for about 45 minutes.

Nutritional information per 1-cup (250 ml) serving:

Calories 132(37% from fat) • carb. 18g • pro. 3g • fat 6g

• sat. fat 3g • chol. 16mg • sod. 369mg • calc. 56mg • fiber 3g

Nutritional information per 1-cup (250 ml) serving:

Calories 104 (21% from fat) • carb. 21g • pro. 2g • fat 3g

• sat. fat 1g • chol. 6mg • sod. 142mg • calc. 55mg • fiber 3g

Place all ingredients in the blender jar. Blend on Purée for about 40

seconds until completely homogenous. Use immediately or keep in

refrigerator in an airtight container for up to one week.

Place contents of pan into the blender jar. Secure the lid tightly with a

dishtowel and your hand. Blend on Purée for 40 seconds. Serve

immediately or place in resealable container and refrigerate for up to

one week.

Use Mole Sauce with cooked (sautéed or grilled) chicken or shrimps, or

add leftover shredded turkey or chicken to Mole Sauce, heat through,

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and serve over rice with garnishes of diced avocado and shredded

Monterey Jack cheese.

Place the cooked peppers with the reserved roasted peppers (discard

garlic or reserve for later use) in the blender jar. Add salt and lemon

juice. Select Purée and blend for about 30 seconds. Taste and adjust

seasonings as desired.

teaspoon (5 ml) thyme

Red Pepper Coulis

teaspoon (2 ml) freshly ground pepper

cup (150 ml) raspberry vinegar

cup (50 ml) fresh lemon juice

cup (125 ml) fresh or thawed frozen raspberries

tablespoons (30 ml) honey

teaspoon (5 ml) xanthan gum* (optional – but helps keep

vinaigrette from separating)

cup (250 ml) walnut oil

This coulis combines the sweet taste of the red pepper with its

roasted counterpart to create a flavour-packed, yet healthy sauce,

perfect for grilled vegetables, chicken and seafood.

⁄

Nutritional information per ¹/3-cup (75 ml) serving:

Calories 113 (49% from fat) • carb. 12g • pro. 3g • fat 7g

• sat. fat 1g • chol. 0mg • sod. 584mg • calc. 35mg • fiber 3g

Nutritional information per ¼-cup (50 ml) serving:

Calories 51 (21% from fat) • carb. 9g • pro. 2g • fat 1g

• sat. fat 0g • chol. 1mg • sod. 103mg • calc. 16mg • fiber 2g

Makes about 2 cups (500 ml)

pounds (1 kg) sweet red peppers

(approximately 5 medium peppers)

cloves garlic, unpeeled

shallot (about 1 ounce(30 g) )

teaspoon (5 ml)unsalted butter

teaspoon (5 ml) extra virgin olive oil

tablespoons (30 ml) white wine

cup (250 ml) chicken stock or broth

teaspoon (1 ml) fresh lemon juice

teaspoon (1 ml) kosher salt

Rustic Tomato Sauce

This is a great basic tomato sauce that is ready in less than an hour.

Basic Vinaigrette

cup (175 ml) canola oil

Makes about 8 cups (2 L)

This basic vinaigrette is perfect for a crisp green salad.

Place the zest, garlic, shallot, salt, thyme, and pepper in the blender jar.

Pulse using Chop, 5 to 10 times to begin chopping garlic, shallot and

zest. Add remaining ingredients in order listed. Blend on Liquefy until

completely emulsified and homogenous, about 20 to 30 seconds.

Transfer to a resealable storage container. Let stand 30 minutes before

using to allow flavours to develop and blend. If not using immediately,

refrigerate. Remove from refrigerator 30 minutes before using.

tablespoon (15 ml) extra virgin olive oil

Makes about 1½ cups (375 ml); can be doubled or tripled

onion (230 g), peeled and cut into ½-inch (1.25 cm) pieces

carrots (115 g), peeled and cut into ½-inch (1.25 cm) pieces

ribs celery, trimmed and cut into ½-inch (1.25 cm) pieces

cloves garlic, peeled

clove garlic, peeled

tablespoons (30 ml) Dijon-style mustard

cup (125 ml) wine vinegar

teaspoon (5 ml) kosher salt

teaspoon (2 ml) freshly ground pepper

cup (150 ml) extra virgin olive oil

cup (150 ml) vegetable oil

teaspoon (5 ml) dried oregano

freshly ground pepper to taste

teaspoon (5 ml) dried basil

⁄

*Can be found in most well-stocked natural foods or health food stores.

Xanthan gum is a naturally derived stabilizer that is produced from the

fermentation of corn syrup. Often used in baking breads, xanthan gum

will help stabilize marinades, vinaigrettes and salad dressings and

prevent them from separating. It is an optional ingredient.

roasted red bell peppers, cut into 1-inch (2.5 cm) pieces

cup (125 ml) dry white wine (such as vermouth)

tablespoons (30 ml) tomato paste

Preheat oven to 425°F (220ºC).

⁄

Place 2 of the 5 (or half the original amount) peppers on a baking sheet

with 5 cloves of garlic. Roast in preheated oven for 15 minutes. Remove

the garlic cloves and place in a small heatproof bowl. Return baking

tray to oven and continue roasting peppers for an additional 30

minutes, turning peppers a few times to ensure even browning. When

peppers are charred evenly, place in the bowl with the garlic and cover

tightly with plastic wrap. Let peppers cool and steam to loosen skins,

at least 30 minutes. Once cool, peel the skins and remove seeds and

discard. Reserve cleaned peppers with peeled garlic cloves (may store

the peppers and garlic together in plastic food storage bag overnight in

refrigerator). Chop the remaining peppers into 1-inch (2.5 cm) pieces.

cans (15 ounces) recipe-ready diced tomatoes with juices

teaspoon (2 ml) kosher salt

teaspoon (1 ml) freshly ground black pepper

Place the garlic, mustard, vinegar, salt, and pepper in the blender jar.

Blend on Liquefy for 10 to 15 seconds. With the machine on, add the

oils in a slow, steady stream through pour lid. Continue to blend for an

additional 20 to 30 seconds until completely emulsified.

Nutritional information per tablespoon (15 ml):

Calories 75 (93% from fat) • carb. 1g • pro. 0g • fat 8g

• sat. fat 1g • chol. 0mg • sod. 42mg • calc. 2mg • fiber 0g

In a 3¾-quart (3.5 L) saucepan, heat the olive oil over medium heat.

Add the onion, carrots, celery, garlic, and basil. Cover loosely and cook

until the vegetables are softened, 6 to 8 minutes. Stir in the roasted red

pepper, wine, tomato paste, and tomatoes. Bring to a boil, then reduce

heat and simmer for 35 to 40 minutes, loosely covered. Uncover and

simmer for 15 to 20 minutes longer to thicken. Turn off heat and let sit

5 minutes.

You may change the Basic Vinaigrette by using a different flavour of

vinegar, mustard or oil. Try using fresh lemon juice and a little honey

for a honey-mustard vinaigrette. Add fresh herbs, sun-dried tomatoes,

or pesto for other flavour changes.

Creamy Blue Cheese Dressing

Thick and creamy, this dressing is wonderful served over a

wedge of chilled iceberg lettuce, and is thick enough that it

can be used as a dip for crudités.

Nutritional information per tablespoon (15 ml):

Calories 109 (97% from fat) • carb. 1g • pro. 0g • fat 12g

• sat. fat 2g • chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g

Place the shallot in the food processor attachment bowl fitted with the

chopping blade. Select Liquefy and press Pulse until finely chopped,

about 10 pulses. Reserve. Heat butter and olive oil in a 3-quart (2.8 L)

sauté pan over medium heat. Add chopped shallots, sauté for about 2

minutes, being careful not to pick up any colour. Add the chopped raw

peppers stir to coat with oil. Reduce heat to low and cover. Allow

peppers to sweat over low heat for about 30 minutes until tender,

stirring occasionally. Remove lid from pan and increase heat slightly.

Add wine and stir until liquid is mostly evaporated, about 2 minutes.

Add chicken stock, bring to a simmer and reduce by half, about 5

minutes.

Makes 3½ cups (875 ml)

Strain the solids from the liquids, and return the liquid to the saucepan.

Place the solids in the blender jar with ½ cup (125 ml) of the cooking

liquid. Cover the blender jar. Select Liquefy and press Pulse 10 times

to chop. Use a plastic spatula to scrape the sides of the blender jar.

Blend for 30 to 40 seconds, until smooth. Return the puréed tomato

mixture to the liquid in the saucepan and reheat gently over medium

low heat. Add salt and pepper.

Raspberry Vinaigrette

ounce (7 g) shallot (about ½ shallot),

cut into ¼-inch (.6 cm) pieces

cup (125 ml)buttermilk

cup (250 ml) sour cream

cup (250 ml) mayonnaise

tablespoon (15 ml) lemon juice

ounces (170 g) crumbled blue cheese

teaspoon (2 ml) kosher salt

freshly ground pepper

Try this pink dressing on a salad of baby spinach. Sprinkle with some

crumbled chèvre and dried cranberries to finish.

Makes about 3 cups (750 ml)

zest of ½ lemon (color only, no bitter white pith)

Nutritional information per ½-cup (125 ml) serving:

Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g

• sat. fat 0g • chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g

clove garlic, peeled

1½

small shallot, peeled, quartered

teaspoons (7 ml) kosher salt

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Place shallot pieces in blender jar. Pulse on chop 4 to 5 times. Add

remaining ingredients to the blender jar. Blend on Purée until smooth

and homogenous, about 15 to 20 seconds. Serve immediately or store

in refrigerate for up to one week. If desired, reserve half the crumbled

blue cheese and stir in for texture.

Perfect Popovers

Welsh Rarebit

SAVORIES

Impress your guests with these deceivingly simple popovers that are

mixed in a matter of seconds in your Cuisinart^®blender.

Also known as “Welsh Rabbit,” this cheese sauce is traditionally

served over toast points or toasted English muffin halves. A slice of

tomato can be placed on the toast first for “high tea” and it can also

be put under the broiler for a few moments. We have also found that

this recipe is delicious served over steamed broccoli or cauliflower, a

baked potato, or it could be tossed with cooked pasta shapes to

make a macaroni and cheese dish.

Bacon & Cheddar Pie

Baked in a stoned wheat cracker crust rather than a traditional

pastry crust, this quiche-like pie makes a simple supper when

served with a salad.

Makes 18 popovers

Nutritional information per 2 tablespoons (30 ml):

Calories 99 (90% from fat) • carb. 1g • pro. 2g • fat 10g

• sat. fat 3g • chol. 12mg • sod. 160mg • calc. 47mg • fiber 0g

large eggs

cups (500 ml) all-purpose flour

cups (500 ml) evaporated fat free milk, not reconstituted

teaspoon (2 ml) kosher salt

Makes one 9-inch (23 cm) deep-dish pie, about 12 servings

Molasses Rosemary Marinade

Makes 4 cups (1 L)

ounces (145 g) stoned wheat crackers,

broken into 1-inch (2.5 cm) pieces

cup (50 ml) unsalted butter, melted

medium (115 g) onion, peeled and cut into

½-inch (1.25 cm) pieces

tablespoons (90 ml) unsalted butter, melted

This marinade is very good with chicken, duck or pork, as well as

shrimp, scallops, salmon (roasted or grilled), tuna or swordfish for the

grill. It also makes a nice finishing sauce for sautéed cippolini onions

or other sautéed root vegetables.

2¼

cups (550 ml) whole milk or evaporated lowfat milk

(not reconstituted)

Place the eggs, flour, milk and salt in the blender jar in the order listed;

cover blender jar. Blend on Purée for 15 seconds. Scrape the sides of

the jar if needed. With the blender running, add the melted butter in a

steady stream and blend for an additional 15 to 20 seconds. Let batter

rest for 30 to 40 minutes before continuing.

large eggs

tablespoons (45 ml) unbleached all-purpose flour

tablespoon (15 ml) Dijon-style mustard

teaspoon (5 ml) Worcestershire sauce

teaspoon (2 ml) kosher salt

pound (500 g) shredded sharp or

extra-sharp Cheddar cheese

1½

cups (375 ml) light cream

large eggs

Makes about 2 cups marinade

teaspoon (5 ml) Worcestershire sauce

teaspoon (2 ml) dry mustard

teaspoon (2 ml) kosher salt

teaspoon (1 ml) freshly ground pepper

ounces (340 g) shredded extra-sharp Cheddar cheese

ounces (240 ml) bacon, cooked crispy and crumbled

ounce (30 g) peeled shallot, cut in ½-inch (1.25 cm) pieces

clove garlic, peeled and halved

teaspoon (1 ml) freshly ground black pepper

tablespoons (30 ml) dry rosemary, divided

tablespoon (15 ml) chipotle chile peppers,

with adobo sauce

Preheat oven to 425°F (220ºC). Thoroughly coat eighteen ½-cup (125

ml) popover, custard, or muffin cups with cooking spray or melted

butter.

paprika (for dusting on top)

Divide the batter evenly among the prepared pans. Bake in the

preheated oven for 20 minutes, then reduce oven temperature to 375°F

(190ºC). Bake for another 20 minutes, until puffy and nicely browned.

Use a cake tester to pierce each popover several times and bake for

an additional 5 minutes. Remove from oven, loosen from pans with a

thin-blade knife and gently lift out. Serve hot.

Heat the milk in a saucepan until simmering (just bubbles are just

breaking at the surface) – this may also be done in a microwave.

cup (125 ml) maple syrup

cup (125 ml) molasses

Preheat oven to 325°F (160ºC).

cup (125 ml) soy sauce

cup (75 ml) canola or grapeseed oil

teaspoon (5 ml) xanthan gum*

Place the eggs, flour, mustard, Worcestershire sauce, and salt in the

blender jar. Blend on Mix for 15 to 20 seconds. Scrape the sides of the

blender jar. Add the shredded cheese and blend on Purée. With the

blender running, add the hot milk in a slow steady stream through the

opening in the lid. Blend on Purée until smooth and homogenous,

about 30 to 40 seconds. Pour the mixture into a medium (2¾-quart (2.6

L) ) saucepan. Place over medium heat, and cook, stirring constantly

with a whisk until creamy, smooth and thickened, about 15 to 20

minutes.

Place a third of the stoned wheat crackers in the blender jar. Pulse

using Chop, until finely ground, about 15 pulses. Transfer to a 9-inch

(23 cm) deep-dish pie plate. Repeat until all crackers are ground. Stir

the melted butter into the cracker crumbs and press the butter-coated

cracker crumbs evenly over the bottom and sides of the pie plate. Place

in the preheated 325°F (160ºC) oven for 10 minutes. Remove from oven

and place on a rack. Let cool slightly.

⁄

Nutritional information per popover:

Calories 126 (37% from fat) • carb. 14g • pro. 6g • fat 5g

• sat. fat 3g • chol. 79mg • sod. 91mg • calc. 93mg • fiber 0g

Place the shallot, garlic and pepper in the blender jar. Pulse on chop

about 3 to 4 times. Add 1 tablespoon (15 ml) of the rosemary and the

remaining ingredients in the order listed. Blend on Liquefy for 20 to 30

seconds until smooth, thick and homogenous. Transfer to a resealable

jar or bowl and stir in the remaining tablespoon of rosemary. Let stand

for 30 minutes or longer for flavours to blend before using.

Variation

Roasted Garlic Popovers – add 2 tablespoons (30 ml) peeled roasted

garlic cloves to the blender with the ingredients listed.

Place the onion, cream, eggs, Worcestershire sauce, dry mustard, salt,

and pepper in the blender jar. Blend using Mix for 15 to 20 seconds.

Place half the shredded cheese in a layer in the bottom of the slightly

cooled crumb crust. Top with an even layer of the bacon, and finish

with the remaining shredded cheddar cheese. Pour the egg mixture

slowly over the top.

Serve over toast points or toasted English muffin halves. Dust with

paprika before serving.

To roast garlic - place peeled garlic cloves in a double thickness of

aluminum foil, toss with a tablespoon (15 ml) of olive oil and fold the foil

to seal. Place in a preheated 375°F (190ºC) oven for 30 to 40 minutes,

until tender and browned. Roasted garlic will keep in a tightly covered

container in the refrigerator for about a week.

Keep marinade properly refrigerated until ready to use. Use to marinate

meats and vegetables for grilling or roasting.

Nutritional information per ¼-cup (50 ml) serving:

Calories 156 (67% from fat) • carb. 3g • pro. 10g • fat 12g

• sat. fat 7g • chol. 74mg • sod. 272mg • calc. 250mg • fiber 0g

*Xanthan gum is a naturally derived stabilizer that is produced from the

fermentation of corn syrup. Often used in baking breads, xanthan gum

will help stabilize marinades, vinaigrettes and salad dressings and

prevent them from separating. It is an optional ingredient.

Place in the preheated 325°F (160ºC) oven for 60 to 75 minutes, until

puffed, browned and custard is set. Let stand 15 minutes before

cutting.

Nutritional information per 2 tablespoons (30 ml):

Calories 94 (42% per serving) • carb. 13g • pro. 1g • fat 5g

• sat. fat 0g • chol. 0mg • sod. 338mg • calc. 89mg • fiber 0g

Nutritional information per serving:

Calories 441 (80% from fat) • carb. 10g • pro. 12g • fat 39g

• sat. fat 20g • chol. 141mg • sod. 489mg • calc. 252mg • fiber 1g

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graham cracker squares, broken into 1-inch (2.5 cm)pieces

tablespoons (45 ml) granulated sugar

cup (50 ml) unsalted butter, melted

Savory Crêpes

Coconut Cream Pie

Chocolate Pots de Crèmes

This is a great all-purpose crêpe, ready for your favourite fillings

A cross between a custard pie and a cheesecake, this pie is

delicious and simple to prepare. Serve with a dollop of

freshly whipped cream for pure indulgence.

Totally decadent and indulgent – a chocolate lover’s delight!

Everyone needs a treat now and then.

Pumpkin Filling

Makes 5 cups (1.25 ml) crêpe batter, about 20 crêpes

large eggs

cup (125 ml) brown sugar

Makes 8 servings

1½

eggs

Makes 8 to 12 servings

cups (750 ml) heavy cream

ounces (240 ml) semisweet chocolate morsels or chocolate

chunks (½-inch (1.25 cm) pieces)

tablespoons (30 ml) granulated sugar

teaspoon (5 ml) instant espresso powder

large egg yolks, lightly beaten

cups (375 ml) unbleached, all-purpose flour

teaspoon (5 ml) kosher salt

cups (500 ml) milk

cup (125 ml) unsalted butter, melted

tablespoon (15 ml) fresh chives, finely minced

can (12 ounces) evaporated fat free milk

can (15-16 ounces, 1½ cups (375 ml) ) solid pack pumpkin

(not pie filling)

tablespoon (15 ml) cornstarch

cup (50 ml) maple syrup

tablespoon (15 ml) vanilla extract

teaspoon (5 ml) cinnamon

teaspoon (2 ml) ground ginger

teaspoon (2 ml) ground allspice

teaspoon (.5 ml) freshly grated nutmeg

ounces (115 g) vanilla wafers or ginger snaps,

broken into quarters

tablespoons (60 ml) unsalted butter, melted

cups (625 ml) shredded sweetened coconut, divided

large eggs

cup (175 ml) granulated sugar

ounces (340 g) lowfat cream cheese, cut into 1-inch

(2.5 cm) (or smaller) pieces

2½

teaspoons (10 ml) pure vanilla extract

Place eggs, flour, salt and milk in the blender jar. Blend on Liquefy for

about 30 seconds. Scrape the blender jar well and blend again for

another 30 seconds. With the blender running, add the melted butter

and continue to blend for 30 seconds. Stir in the chives.

Have ready eight 5-ounce (145 g) ramekins or pots de crème dishes.

Place in a 13x9x3-inch (33x23x6-cm) pan. Bring 4 cups (1 L) of water to

a boil; keep hot and reserve. Arrange rack in centre of oven. Preheat

oven to 325°F (160ºC).

tablespoon (15 ml) fresh lemon juice

teaspoon (5 ml) pure vanilla extract

teaspoon (2 ml) coconut extract

⁄

Allow batter to rest for at least ½ hour before using. Crêpe batter will

keep for up to 3 days.

Preheat the oven to 375°F (190ºC).

Place heavy cream in a saucepan and bring to a simmer over medium

heat – do not boil.

Arrange rack in lower third of oven. Preheat oven to 350°F (180ºC).

Place the pecans in the blender jar; cover the blender jar. Pulse on

Chop 8 to 10 times to chop finely. Remove and reserve. Place graham

cracker pieces in the blender jar; cover the blender jar. Pulse on Chop

5 times to break up the cookies, then blend on Chop for 10 seconds to

pulverize; add the reserved chopped nuts and granulated sugar. Blend

on Mix until nuts are evenly and finely ground. Transfer to a 9-inch 923

cm) deep-dish pie plate. Add the melted butter and stir to combine.

Press the cookie/nut mixture evenly onto the sides and bottom of the

pie plate. Bake in the preheated 375°F (190ºC) oven for 5 minutes.

Remove and let cool on a rack while continuing. Lower the oven

temperature to 350°F (180ºC).

To make the crêpes, preheat an 8- or 10-inch (20-25 cm) nonstick

skillet or crêpe pan over medium heat and coat lightly with cooking

spray. Tilt the pan and pour in just enough batter to cover the entire

surface of the skillet (about 2 to 4 tablespoons (30-60 ml) ). Cook until

the edges just start to brown, then turn the crêpe over and cook on the

other side for about 30 seconds. Crêpes can be made and stacked with

a sheet of waxed paper or plastic wrap between each one. Wrap stack

in plastic wrap and refrigerate for up to 1 week until ready to use.

Place cookies in blender jar. Pulse 10 times on Chop. Scrape the jar.

Using Mix, blend for 20 to 30 seconds until pulverized. Transfer to a

small bowl. Add the melted butter and ¾ cup (175 ml) of the shredded

coconut; stir to combine thoroughly. Press evenly into the bottom and

sides of a 9-inch (23 cm) deep-dish pie plate. Place in oven and bake

for 10 minutes. Let cool on a rack 5 minutes before continuing.

Place the chocolate morsels/chunks, granulated sugar, and espresso

powder in the blender jar. Pulse on Chop 10 to 15 times to chop the

chocolate somewhat finely. Add the egg yolks and blend for 20

seconds on Mix. With the blender running on Purée, add the hot heavy

cream through the pour lid in a slow steady stream and blend until

chocolate is completely melted, about 45 seconds. Spoon off foam and

discard (may also put in a fat separator and pour off liquid until just

foam remains). Stir in vanilla.

Place eggs, sugar, cream cheese, lemon juice, and extracts in the

blender jar. Blend on Purée for 15 seconds; scrape blender jar. Blend

again for 15 seconds. Add the remaining coconut and pulse on Mix

until combine, 6 to 8 pulses. Pour into the prepared pie shell and place

in the preheated 350°F (180ºC) oven. Bake for about 30 to 40 minutes,

until slightly puffed and set at edges – may be slightly jiggly in the

center. Cool on a rack completely. Refrigerate pie for at least 2 hours

before serving.

For Sweet Crêpes – omit the chopped chives and add ¼ cup (50 ml)

of granulated sugar and 2 teaspoons (10 ml) pure vanilla extract to the

above recipe.

Pour equal amounts of the chocolate mixture into each of the ramekins.

Place pan in oven and add hot water to reach halfway up the sides of

the ramekins. Bake in preheated 325°F (160ºC) oven for 55 to 60

minutes. Edges will be set, centres may still be slightly jiggly.

Place the eggs and remaining ingredients in the blender jar in the order

listed; cover the blender jar. Blend on Mix until smooth, about 10 to 15

seconds. Pour the pumpkin mixture into the prepared pecan graham

crust. Bake in the preheated 350°F (180ºC) oven for 55 to 60 minutes.

Center of the pie may appear slightly jiggly – it will continue to set as

the pie cools. Place the pie on a rack and cool completely before

serving. Refrigerate after completely cool.

Nutritional information per crêpe:

Calories 112 (56% from fat) • carb. 8g• pro. 4g • fat 7g

• sat. fat 4g • chol. 79mg • sod. 98mg • calc. 39mg • fiber 0g

Transfer ramekins to a rack to cool completely, uncovered, about 1

hour. (They will set as they cool.) Serve warm, or chill, covered, until

cold, at least 3 hours. Chocolate Pots de Crèmes may be garnished

with freshly whipped cream and/or chocolate curls.

Nutritional information per serving (based on 12 servings):

Calories 269 (51% from fat) • carb. 28g • pro. 6g • fat 15g

• sat. fat 10g • chol. 74mg • sod. 260mg • calc. 50mg • fiber 1g

Pumpkin Pie with Graham Pecan Crust

The traditional holiday favourite is made with a cookie crumb crust

for a crunchy change.

Nutritional analysis per serving (based on 12 servings):

Calories 191 (37% from fat) carb 27g • pro. 4g • fat 8g

• sat. fat 3g • chol. 46mg • sod. 73mg • calc. 117mg • fiber 2g

Nutritional information per serving:

Calories 510 (80% from fat) • carb. 21g • pro. 4g • fat 46g

• sat. fat 26g • chol. 308mg • sod. 40mg • calc. 79mg • fiber 4g

Makes 8 to 12 servings

Crust

cup (125 ml) pecan halves

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4 2

Apple Bread Pudding

For a warm dessert, bread pudding can be mixed and assembled

ahead of time and baked while dinner is being served. Top warm Apple

Bread Pudding with sweetened whipped cream or vanilla ice cream.

Makes 8 to 12 servings

tablespoons (45 ml) unsalted butter

ounces (240 ml) Granny Smith apples, sliced thinly

teaspoon (5 ml) lemon juice

cups (1.5 L) firm bread cubes *

large eggs

can (12 ounces) evaporated lowfat milk (not reconstituted)

cup (125 ml) sugar

tablespoon (7 ml) vanilla extract

teaspoons (7 ml) cinnamon

1½

cup (175 ml) heavy cream

Butter a 2-quart (1.9L) shallow baking dish (9 x 9 inches (23x23 cm)

square or equivalent) with 1 tablespoon (15 ml) unsalted butter and

place in a larger shallow baking pan. Toss the apple slices with the

lemon juice. Melt the remaining 2 tablespoons (30 ml) of butter and toss

in a large mixing bowl with bread cubes and apple slices.

Place the eggs, evaporated milk, sugar, vanilla, cinnamon, and heavy

cream in the blender jar. Blend on Purée for 20 seconds. Pour the mix-

ture over the bread cubes. Pour mixture into prepared pan. Let the mix-

ture stand for 45 minutes, or cover and refrigerate up to 12 hours (if

refrigerated, let come to room temperature for 30 minutes before pro-

ceeding).

Ten minutes before baking, preheat oven to 325° F (160ºC). Place the

baking pans in the oven and carefully pour hot water into the larger,

outer pan until the water comes up the sides of the inner dish by 1 inch

(2.5 cm). Bake for 60 to 70; minutes, bread pudding will be puffed and

custard will be set. Remove from oven and allow the bread pudding to

rest for 20 to 30 minutes on a rack before serving. Serve with sweet-

ened whipped cream.

*Bread pudding is best made from day-old bread. Use a high quality

bread with firm crumb. Suggested breads: challah, cinnamon swirl or

cinnamon raisin, or best quality sandwich bread.

Cuisinart^®is a registered trademark of Cuisinart

Any other trademarks or service marks referred to herein are

the trademarks or service marks of their respective owners.

Nutritional information per serving based on 12 servings:

Calories 294 (26% from fat) • carb. 48g • pro. 7g • fat 9g

• sat. fat 4g • chol. 128mg • sod. 156mg • calc. 125mg • fiber 1g

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