INSTRUCTION AND
RECIPE BOOKLET
3-Speed Electronic and
HTM-3
HTM-5
SMARTPOWER™
5-Speed Electronic Hand Mixers
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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heavy cookie dough and vegetable
purées. They also produce smooth,
fine-textured egg whites for light
desserts. The SmartPower™ Mixer is
built with the same commitment to the
home cook as all other fine Cuisinart®
kitchen products.
4.
6.
1.
FEATURES
AND BENEFITS
220 Watts of Power
Powerful enough to easily cut through a
double batch of cookie dough or butter
right out of the refrigerator.
2.
Maximum Comfort
Balanced to do more work for
you. The shape of the unit allows maxi-
mum possible power and balance.
Stress-free grip provides unparalleled
comfort and control, even during
extended mixing.
5.
2.
Automatic Feedback
No need for a power boost. An
electronic feedback mechanism
automatically feeds in extra power
when needed. It assures that the mixer
will not bog down, even when mixing
heavy loads.
1. Speed Control
3.
Provides fingertip control of
all speeds.
3
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1. Before cleaning the SmartPower™
Mixer, set the speed control switch
to OFF and unplug it from the wall
outlet. Pull up on the beater release
trigger and remove beaters from the
mixer. Wash the beaters after each
use in hot, soapy water or in a
dishwasher.
2. Exclusive Rotating Swivel Cord
Unique swivel cord can be
positioned for comfort with
right or left-handed use.
(Patent pending)
USE AND CARE
Collar
Larger
Hole
3. Spatula Included
4. Beater Release Trigger
Conveniently located trigger for easy
ejection of beaters.
2. NEVER PUT THE MOTOR
HOUSING IN WATER OR OTHER
LIQUID TO CLEAN. Wipe with a
damp cloth or sponge. Do not use
abrasive cleansers, which could
scratch the surface.
Inserting Super-Sized Beaters:
1. Unplug the mixer and set
the speed control to the
OFF position.
5. Extra-Long Beaters
Extra-long, extra-wide stainless steel
beaters for superior, faster aerating,
mixing, and whipping. Designed with
no center post to prevent ingredients
from clogging up beaters. Beaters
are easy to clean and dishwasher
safe.
2. Insert beater with collar into larger
hole. Push beater in until it clicks
into place. Insert the beater without
collar into the smaller hole. Push
beater in until it clicks into place.
6. Heel Rest
Cleaning and Removing
Super-Sized Beaters:
Allows mixer to rest squarely
on countertop.
7. Easy To Clean (not shown)
The SmartPower™ Mixer has a
smooth, sealed base. It wipes clean
instantly.
4
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mixing bowl. If available, use a copper
mixing bowl. Chocolate chips, nuts,
raisins, etc. can be added using
speeds 1 or 2 of your hand mixer.
QUICK
RECIPES
REFERENCE CHART
Mixing Tips
Mixing Techniques
• Always read entire recipe and measure
all ingredients before beginning the
mixing process.
The SmartPower™ Mixer should always
be set on the lowest speed when you
start mixing.
• To separate eggs for any recipe, break
them one at a time into a small bowl,
gently remove yolks, then transfer egg
whites to spotlessly clean mixing bowl.
If a yolk breaks into the egg white,
reserve that one for another use. Just
a drop of egg yolk in the white will pre-
vent the whites from whipping properly.
• For best results, do not measure flour
directly from the bag. Pour into a
container or bowl, scoop out the flour
and level with the back of a knife or
spatula. For flour stored in a container,
stir before measuring.
Speed 1/Low Speed
•
Start mixing most
ingredients together
•
•
•
•
•
Combine dry ingredients
Cream butter and sugar
Mix heavy cookie doughs
Mash potatoes/squash
Add nuts, chips, dried fruit to
doughs and batters
• To achieve the best volume when whip-
ping egg whites, the mixing bowl and
chef’s whisk attachment or beaters
must be spotlessly clean and free of
any fat, oil, etc. (Plastic bowls are not
recommended for whipping egg whites.)
The presence of any trace of fat or oil
will prevent the egg whites from
increasing in volume. Wash bowl and
attachments thoroughly before begin-
ning again.
• Eggs, butter or cream cheese combine
more thoroughly at room temperature.
• Remove butter for recipe first and cut
into 1/2-inch pieces, then measure out
remaining ingredients for recipe. This
will hasten the warming process. Do not
warm butter for baking in a microwave
unless instructed to do so. Microwaving
can melt butter; melted butter will change
the final product.
•
Add flour to batters, or liquids
to dry ingredients
•
•
Start mixing frostings
Start mixing cake mixes
Speed 2/Low Speed
•
•
•
Add eggs to batters/doughs
Whip potatoes/squash
Mix pudding batters
• Occasionally ingredients may stick to
the sides of the mixing bowl. When this
occurs, turn mixer off and scrape the
sides of the bowl with a rubber spatula.
• The best cheesecakes are made
when the eggs and cream cheese
are a similar room temperature. While
the Cuisinart hand mixer can easily
mix cold cream cheese, the trick is
not to add too much air, which can
cause cracking.
Speed 3/Medium Speed
•
•
•
•
•
•
Complete beating cake mixes
Mix scratch cake batters
Complete mixing frostings
Whip potatoes/squash
Beat whole eggs/yolks
Start whipping cream
Recipe Notes
Preparation times are estimates and are
based on the time it takes to prepare,
assemble, and cook the ingredients
once they have been gathered from the
refrigerator and cupboard and placed
on the counter.
• For best results, use heavy cream, cold
from the refrigerator, for whipped cream.
Speed 4/High Speed
Complete whipping cream
Speed 5/High Speed
Whip egg whites
•
• For best results, whip egg whites in a
spotlessly clean stainless steel or glass
•
5
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Nutritional analyses are based on
number of servings indicated. If a recipe
produces a range of servings, they are
based on the highest serving yield for
that particular recipe.
Place the eggs into a second bowl.
Beat on speed 2/Low until slightly
foamy, 30 seconds. While mixing on
speed 2/Low, add the milk and melted
butter; mix for 15 seconds. Pour over
the dry ingredients, and use speed
1/Low to fold in until the ingredients are
just moistened. Scoop into the prepared
muffin cups. Bake in the preheated
oven 18 to 20 minutes for regular
muffins, 14 to 16 minutes for mini
muffins, until lightly browned and
springy to touch in the center. Serve
warm with Maple Orange Butter.
Use speed 3/Medium to beat butter in
a mixing bowl until light and fluffy, about
one minute. Add maple syrup and
orange zest; beat on speed 3/Medium
for one minute longer until fluffy and
completely combined.
SWEETS
Nutritional information per serving (1 tablespoon):
Calories 76 (88% from fat) • carb. 2g •
pro. 0g • fat 8g • sat. fat 5g • chol. 21mg •
sod. 1mg • calc. 6mg • fiber 0g
Nutmeg Muffins
These tasty muffins are just right
for a holiday bread basket.
Variation:
For Lemon Honey Butter, substitute honey
for the maple syrup and lemon zest for the
orange zest.
Preparation: 10 – 15 minutes
plus baking time
Makes 12 regular or 24 mini muffins
(Muffins may be made ahead and
frozen; thaw and warm before serving.)
Double Chocolate Walnut
Brownie Drops
Cooking spray
Nutritional information per serving
(1 regular or 2 mini muffins):
Calories 155 (29% from fat) • carb. 22g •
pro. 5g • fat 5g • sat. fat 39g • chol. 46mg •
sod. 208mg • calc. 141mg • fiber 1g
2
3
1
1/2
1/4
2
cups unbleached all-purpose flour
tablespoons brown sugar, packed
tablespoon baking powder
teaspoon freshly grated nutmeg
teaspoon salt
Great bite-sized brownies
Preparation: 10 – 15 minutes, plus baking
time
Makes 26 (may be doubled)
Maple Orange Butter
Maple Orange Butter also makes
a great spread for pancakes, waffles,
biscuits or scones.
large eggs
1
cup evaporated skimmed milk
(not reconstituted), or whole milk
cup unsalted butter, melted
and cooled
2
ounces unsweetened chocolate,
chopped
1-1/2 cups all-purpose flour
1/4
Preparation: 5 minutes or less
Makes 3/4 cup
1/2
1/2
8
teaspoon baking powder
teaspoon salt
tablespoons unsalted butter,
cut in 8 pieces
cup granulated sugar
cup brown sugar, firmly packed
large egg
Preheat the oven to 375°F. Spray 12
regular or 24 mini muffin cups.
Place the flour, brown sugar, baking
powder, nutmeg, and salt in a medium
bowl. Mix on speed 2/Low for 30 sec-
onds to combine and break up brown
sugar; reserve.
1/2
2
cup unsalted butter,
room temperature
tablespoons maple syrup
(not pancake or sugar syrup)
zest of 1 orange, finely chopped
1/2
1/2
1
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Melt the chocolate in a double boiler
over hot water or in a microwave
according to manufacturer’s directions.
Let cool. Preheat oven to 350° F. Line
baking sheets with parchment or non-
stick baking liner sheets.
Mix on speed 1/Low to combine, 10
seconds.
Oatmeal Monster Cookies
A traditional Cuisinart favorite, these yummy
oatmeal cookies are loaded with mix-ins.
In a large mixing bowl, cream butter
and sugars on speed 1/Low until light
and fluffy, about 1 minute. Add eggs,
milk and vanilla; increase to speed
3/Medium and beat until well blended,
about 1 minute.
Preparation: 10 - 15 minutes, plus baking
time.
Makes 60 cookies
Place the flour, baking powder and salt
in a medium bowl; mix on speed 1/Low
for 20 seconds to combine. Reserve.
2
cups all-purpose flour
1-1/2 teaspoons baking soda
teaspoon salt
1-1/3 cups unsalted butter, cut in
tablespoon sized pieces
1-1/3 cups granulated sugar
1-1/3 cups light brown sugar,
firmly packed
Add flour mixture to creamed mixture in
two additions; beat on speed 2/Low
until well mixed. Add oats in 2 additions;
beat on speed 2/Low after each addi-
tion until well blended. Add nuts and
beat on speed 2/Low until just blended.
Add chocolate morsels, brickle bits,
M&M’s®, and raisins; continue to beat
on speed 2/Low until blended, about 30
to 40 seconds.
1
Place the butter and sugars in a medi-
um bowl. Mix on speed 1/Low for 30
seconds, then mix on speed 5 until light
and fluffy, 2 minutes. Add the egg and
vanilla, mixing on speed 3 until com-
bined, 20 seconds. Add melted, cooled
chocolate; mix 20 seconds on speed
1/Low. Add flour mixture; mix on speed
1/Low until combined, 30 seconds. Add
chocolate morsels and walnuts; mix on
speed 1/Low to blend, 10 seconds.
2
3
2
3
large eggs
tablespoons milk
teaspoons vanilla extract
cups quick cooking oats
cup coarsely chopped pecans,
almonds or walnuts
cup semi-sweet chocolate morsels
cup “white” chocolate morsels
cup almond brickle bits
(may substitute coconut)
cup mini M&M® Chocolate Mini
Baking Bits
Drop by rounded tablespoons (1-1/2
tablespoons – may use a small ice
cream scoop) onto the prepared baking
sheets, two inches apart. Bake in
preheated 350° F oven until golden,
about 10 to 12 minutes. Cool on pan
for 2 to 3 minutes, then transfer to a
wire rack to cool completely.
2/3
Scoop out dough in 1-1/2 tablespoon
amounts onto prepared baking sheets.
(For ease, speed and uniformity, you
may use an ice cream scoop.) Bake in
the preheated 350° F oven for 10 to 12
minutes. Let cool on pans 2 minutes,
then transfer to a wire rack to cool com-
pletely. Just before serving, dust lightly
with powdered sugar if desired.
2/3
2/3
2/3
2/3
2/3
cup raisins or dried tart cherries
Nutritional information per cookie:
Calories 165 (40% from fat) • carb. 23g •
pro. 2g • fat 7g • sat. fat 4g • chol. 18mg •
sod. 91mg • calc. 25mg • fiber 1g
Preheat oven to 350° F. Line baking
sheets with parchment paper or non-
stick baking liners. Combine flour,
baking soda and salt in a small bowl.
Nutritional information per serving:
Calories 151 (48% from fat) • carb. 18g • pro. 2g •
fat 8g • sat. fat 4g • chol. 18mg • sod. 59mg •
calc. 15mg • fiber 1g
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1
2
4
1/8
3/4
tablespoon butter, melted
tablespoons powdered sugar
large egg whites
teaspoon cream of tartar
cup granulated sugar
Add syrup, eggs, and zests. Mix on
speed 3 for 30 to 40 seconds until
smooth. Add extracts; mix on speed 2
for 30 seconds. Add flour mixture to
creamed mixture in two additions; beat
on Speed 2 until well mixed.
Lemon Lime Sugar Cookies
These old fashioned, crackly sugar cookies
are flavored with lemon and lime for
a refreshing change.
(superfine is best)
Preparation: 10 – 15 minutes, plus baking time.
Makes 50 cookies (3-1/2 pounds cookie dough)
1
2
teaspoon vanilla or almond extract
ounces chopped semi-sweet or
bittersweet chocolate (1/8-inch chop)
Using 1-1/2 tablespoons of dough,
shape into round balls and dip in
remaining sugar to coat. (For ease
and speed, use an ice cream scoop.)
Arrange balls on parchment lined
baking sheet 2-1/2 inches apart. Press
each ball gently with the flat bottom
of a glass. Bake in preheated 350° F
oven for 10 to 12 minutes, until crackled
and just beginning to turn golden.
Remove from oven, let cool on baking
sheet for 2 to 3 minutes, then transfer
to a wire rack to cool completely. Store
between sheets of waxed paper in an
airtight container.
4
2
1/2
1/2
cups all-purpose flour
teaspoons baking soda
teaspoon salt
cup (1 stick) unsalted butter,
cut in 8 pieces
Preheat oven to 225° F. Line 2 baking
sheets with parchment paper. Brush the
parchment lightly with the melted butter,
then dust with powdered sugar, shaking
off excess sugar.
1/2
cup vegetable shortening
2-1/2 cups granulated sugar, divided
Place the egg whites and cream of tar-
tar in a medium mixing bowl. Start mix-
ing the egg whites and cream of tartar
on speed 1/Low, increasing gently to
speed 5/High. Whip until soft peaks
form, 1-1/2 to 2 minutes (depending on
temperature of egg whites). Sprinkle
sugar 1 tablespoon at a time over egg
whites and beat on speed 5/High after
each addition, until stiff peaks form and
mixture is shiny but not dry, about 4
minutes total. Add the vanilla and beat
on speed 1/Low to blend in, 10 seconds.
1/2
2
cup Lyle’s Golden Syrup (may use
light corn syrup)
large eggs
zest of 1 lemon (bitter white pith
removed), finely chopped
zest of 1 lime (bitter white pith
removed), finely chopped
teaspoon lemon extract
teaspoon lime extract
1
1
Nutritional information per cookie:
Calories 116 (31% from fat) • carb. 19g •
pro. 1g • fat 15g • sat. fat 2g • chol. 13mg •
sod. 72mg • calc. 5mg • fiber 0g
Preheat oven to 350° F. Line baking
sheets with parchment.
Meringue Kisses
Light as a cloud, these little kisses are just
the thing when the sweet tooth bites.
Place the flour, baking soda, and salt in
a medium bowl. Use speed 1 to blend
and aerate, 20 seconds. Reserve.
Using a clean rubber spatula, fold in
chopped chocolate. Drop by rounded
tablespoons onto prepared baking
sheets, or gently place meringue mix-
ture in a large pastry bag fitted with a
3/8-inch plain tip and pipe out “kisses”.
Bake in preheated oven for 1-1/2 hours;
Place the butter and 2 cups of the
sugar in a large bowl. Use speed 1 to
blend, 30 seconds. Cream until light
and fluffy using speed 5, 1-1/2 minutes.
Preparation: 15 – 20 minutes, plus baking
and resting times.
Makes 36
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3/4
1
1/2
3
1
3/4
2
cup brown sugar, firmly packed
tablespoon ground cinnamon
teaspoon freshly grated nutmeg
cups all-purpose flour
tablespoon baking powder
teaspoon salt
cups granulated sugar
cup unsalted butter, cut into
1/2-inch pieces
do not open oven . Turn off oven and let
sit in warm oven for an additional 1-1/2
hours to dry out. Transfer to a wire
rack to cool completely. Store in an
airtight container.
mixture. Spoon the remaining batter
randomly over the top of the apple
mixture. Bake in preheated oven for
55 to 60 minutes, until a tester inserted
in the center comes out clean. Cool
in pan on a wire rack for at least
30 minutes before cutting.
Nutritional information per “kiss”:
Calories 26 (19 from fat) • carb. 5g • pro. 0g •
fat 1g • sat. fat. 0g • chol. 0mg • sod. 8mg •
calc. 1mg • fiber 0g
1
* About 1-1/2 pounds apples before trimming.
4
large eggs
Nutritional information per serving (24 pieces):
Calories 253 (31% from fat) • carb. 56g • pro. 3g •
fat 9g • sat. fat 5g • chol. 75mg • sod. 151mg •
calc. 31mg • fiber 2g
2
1/2
teaspoons vanilla extract
cup dried cranberries
(may substitute dried cherries,
blueberries or raisins)
Tip: Meringues are best when made on
a dry day.
To make “nests” for mousse:
Draw 3-inch circles on the underside of
parchment sheet. Butter and dust with
powdered sugar. Pipe concentric circles of
meringue into the 3-inch rounds. Pipe anoth-
er 2 circles on the outermost edge of the
meringues. Bake as directed, but increase
the baking and resting time to 2 hours.
Makes 4.
Preheat oven to 350° F. Lightly coat a
13 x 9 x 2-inch rectangular baking pan
(15 cup) with cooking spray.
Sunshine Chiffon Cake
Made with oil rather than butter or
shortening, chiffon cakes are moist and light in
texture. With flecks of fresh citrus, this one is
good on its own, or served with sliced fresh fruit.
Place the apples, lemon juice, brown
sugar, cinnamon, nutmeg, and dried
cranberries in a medium bowl. Toss
gently to combine; reserve.
Preparation: 15 minutes or less, baking time
60 – 70 minutes.
Makes 16 servings
Place the flour, baking powder, and salt
in a medium bowl. Mix on speed 1/Low
to blend and aerate, 15 seconds; reserve.
Apple Cranberry Coffee Cake
This versatile cake can be served as a
breakfast or brunch cake, or warmed for
dessert and topped with a scoop of vanilla
ice cream or softly whipped cream.
2-1/4 cups cake flour
1-1/2 cups granulated sugar, divided
Place the sugar and butter in a large
bowl. Mix on speed 2/Low to cream
until well blended, 1 minute. Add eggs
and vanilla; mix on speed 2/Low until
smooth and creamy, about 50 seconds.
Add the flour mixture; mix on speed
1/Low until combined and smooth, 1
minute. Batter will be very thick. Spread
2/3 of the batter in the prepared pan.
Top evenly with the apple and cranberry
1
1/4
1
tablespoon baking powder
teaspoon salt
tablespoon finely chopped
lemon zest
tablespoon finely chopped
orange zest
cup orange juice
Preparation: 15 minutes, plus baking time.
Makes 18 – 24 servings
Cooking spray
1
3
cups sliced apples *
(peel, core, quarter apples, cut into
1/8-inch slices)
1/2
1/4
1/4
cup fresh lemon juice
cup frozen orange juice concentrate,
Juice of 1 lemon
9
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thawed, not reconstituted
cup flavorless vegetable oil
1-1/2 teaspoons vanilla extract
1/8
1
16
teaspoon salt
large egg yolk
ounces cream cheese (regular),
at room temperature
ounces low-fat cream cheese, at
room temperature
Gently spoon into the prepared pan and
bake in the preheated oven for 60 to 70
minutes, until a cake tester comes out
clean when tested. Invert the pan
immediately onto a wire rack and let the
cake cool completely in the pan upside
down on the rack. Run a long thin knife
around the outer and tube edges of the
pan and turn the cake out of the pan
onto the rack; remove parchment. Dust
with powdered sugar before serving.
1/2
1/2
2
7
teaspoon almond extract
large egg yolks
large egg whites
teaspoon cream of tartar
powdered sugar for dusting
16
1/4
4
2
2
large eggs *
tablespoons cornstarch
teaspoons vanilla extract
Chocolate curls for garnish, optional
Preheat oven to 325° F. Cut a ring of
parchment to fit the top of a 10-inch
angel food pan and place it in the pan.
Nutritional information per serving:
Calories 214 (31% from fat) • carb. 34g •
pro. 3g • fat 8g • sat. fat 1g • chol. 27mg • sod.
160mg • calc. 60mg • fiber 0g
In a small bowl dissolve the espresso
powder in the half-and-half; reserve.
Preheat oven to 350° F. Lightly coat a 9
x 3 inch springform or cheesecake pan
with cooking spray.
Place the flour, 1-1/4 cups of the sugar,
baking powder, and salt in a large mix-
ing bowl. Mix on speed 1/Low to blend
and aerate, 10 seconds. Make a well in
the center of the flour mixture. Add
the zests, juices, oil, orange juice
Cappuccino Cheesecake
Place the butter and 1/4 cup of the
sugar in a medium bowl. Mix on speed
2/Low to cream, 1-1/2 minutes. Add
flour, cocoa, cinnamon, baking powder,
and salt; mix on speed 1/Low until com-
bined, 30 seconds. Add egg yolk and
mix on speed 1/Low until crumbly, 15
seconds. Press into bottom of prepared
pan. Bake in preheated 350° F oven for
10 minutes, until slightly puffed (crust
may have cracked appearance, which is
normal). Place on a rack to cool. When
the pan is cool to touch, wrap a sheet of
aluminum foil around the bottom and
sides of the pan so that foil comes up at
least 2 inches.
concentrate and extracts to the well;
mix on speed 2/Low for 30 seconds and
scrape the bowl. Add the yolks and mix
on speed 2/Low for 30 seconds longer;
scrape the bowl and reserve.
It will be difficult for coffee lovers to
resist this luscious, creamy cappuccino
cheesecake in a cinnamon scented
chocolate cookie crust.
Preparation: 20 minutes, plus baking times.
Makes 12 – 16 servings
Clean the beaters with hot water and
soap; dry completely. Place the egg
whites and cream of tartar in a second
bowl (stainless, glass or copper, not
plastic). Beat on speed 5/High until soft
peaks form, about 1-1/2 minutes. After
soft peaks form, add the remaining
1/4 cup of sugar 1/2 tablespoon at a
time, until the egg whites are stiff and
shiny, but not dry, 3 to 4 minutes. Stir 1
cup of the egg whites into the reserved
batter, then gently fold the remaining
egg whites into the batter 1/3 at a time.
Cooking spray
tablespoons instant espresso powder
cup half-and-half
tablespoons unsalted butter, cut in
1/2-inch pieces
2
1/2
3
2-1/2 cups granulated sugar, divided
3/4
1/4
1/2
1/4
cup all-purpose flour
cup unsweetened cocoa
teaspoon cinnamon
Place cream cheeses and sugar in a
large mixing bowl. Beat on speed 1/Low
teaspoon baking powder
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until combined and smooth, 2 minutes.
Using speed 1/Low, add eggs, one at a
time, mixing for 15 seconds after each
addition. Scrape the bowl. Add corn-
starch; mix on speed 1/Low for 20 sec-
onds. Scrape the bowl. Add half-and-
half mixture and vanilla extract; mix on
speed 2/Low until smooth and com-
pletely combined. Pour the mixture over
the cooled crust. Place the pan in a
larger aluminum pan and place in the
oven; add enough hot water to the outer
pan so that it is 1/2 inch deep. Bake in
the preheated 350° F oven for 60 to 70
minutes, until the cheesecake is pulling
away from the sides of the pan; the
center will be jiggly. Remove from the
oven, remove the foil, and let cool com-
pletely on a rack. Refrigerate at least 4
hours before serving. Garnish with
chocolate curls if desired.
Sweetened Freshly
Whipped Cream
Sweetened whipped cream is the perfect
finish for just about any dessert, or spoon
a dollop over coffee or hot chocolate.
SAVORIES
Herbed Cheese
Instead of purchasing expensive
herb flavored cheeses, you can easily
prepare your own.
Preparation: less than 5 minutes.
Makes 2 cups
Preparation: 10 minutes or less.
Makes about 2 cups
1-1/4 cups heavy cream, chilled
tablespoons granulated sugar
1-1/2 teaspoons vanilla extract
2
8
5
ounces cream cheese (lowfat or
regular), cut into 8 pieces
ounces chevre or other goat cheese
(soft type, not aged)
Place the cream, sugar, and vanilla in a
medium stainless or glass mixing bowl.
Using the chef’s whisk, beat on speed
4/High until whipped to desired thick-
ness – about 45 seconds for softly
whipped cream, about 1 minute for
stiffly whipped cream.
1
1
clove garlic, peeled and minced
tablespoon finely minced shallot or
green onion
1
tablespoon finely chopped fresh
parsley
1
1/2
1/4
teaspoon herbs de Provence
teaspoon kosher salt
teaspoon white pepper
Nutritional information per serving (2 tablespoons):
Calories 70 (86% from fat) • carb. 2g • pro. 0g
• fat 7g • sat. fat 4g • chol. 25mg • sod. 7mg
• calc. 12mg • fiber 0g
Nutritional information per serving (16 servings):
Calories 368 (48% from fat) • carb. 41g • pro. 8g •
fat 20g • sat. fat 12g • chol. 116mg • sod. 290mg •
calc. 89mg • fiber 1g
dash hot sauce, to taste
Variation:
Variation:
Place all ingredients in a medium bowl.
Mix on speed 2/Low for 1 minute, then
increase speed to speed 3/Medium to
whip for an additional 2 minutes until
light and fluffy. Allow to stand at least 30
minutes before serving, to allow flavors
to blend. Transfer to a resealable con-
tainer and refrigerate. Remove from
refrigerator 15 minutes before serving to
Cocoa Whipped Cream: Place 1-1/4 cups
heavy cream, 3 tablespoons granulated
sugar, 1 tablespoon unsweetened cocoa,
and 1 teaspoon vanilla in mixing bowl. Whip
as directed.
After the cheesecake is mixed, add 3 ounces
each chopped white and bittersweet choco-
late using speed 1/Low; mix for 15 seconds
to combine.
*Warm cold eggs safely before using by
placing in a bowl of hot (not boiling) water for
10 minutes. They will incorporate more easily
into your mixture.
11
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soften. Serve with crackers, pita or
bagel chips. This cheese also makes a
good topping for baked potatoes.
blended and smooth, 2 minutes. Mix on
speed 3/Medium to lighten, 1 minute.
Transfer to a resealable container and
refrigerate for 30 minutes or longer to
allow flavors to blend before serving.
blended. (If vinaigrette is made ahead
and separation occurs, mix on speed
1/Low until blended.)
Nutritional information per serving (2 tablespoons,
made with lowfat cream cheese):
Calories 58 (69% from fat) • carb. 1g • pro. 3g
• fat 4g • sat. fat 3g • chol. 9mg • sod. 156mg
• calc. 35mg • fiber 0g
Nutritional information per serving (1 tablespoon):
Calories 92 (98% from fat) • carb. 1g • pro. 0g
• fat 10g • sat. fat 1g • chol. 0mg • sod. 54mg
• calc. 1mg • fiber 0g
Nutritional analysis per serving (2 tablespoons),
made with lowfat products:
Calories 54 (52% from fat) • carb. 4g • pro. 2g
• fat 3g • sat. fat 2g • chol. 7mg • sod. 111mg
• calc. 43mg • fiber 0g
Creamy Blue Cheese Dressing
Roasted Red Pepper and
Sun-dried Tomato Dip
Serve this dip with crackers, bagel chips
or pita chips. For a change, try it as a
spread on sandwiches, or as a topping
for baked potatoes.
This version is much lower in fat than
traditional blue cheese dressings. Try it as
a dip for celery the next time you serve
buffalo-style wings.
Basic Vinaigrette
The perfect topping for a crisp green salad,
you can easily vary this by changing the fla-
vor of the oil or vinegar, or by adding herbs.
Preparation: 10 minutes or less.
Makes about 2 cups dressing
Preparation: 10 minutes or less.
Makes 2 cups
Preparation: 10 minutes or less.
Makes about 2 cups
1
1/2
1
1/2
1/3
3/4
1/2
1/4
3
clove garlic, peeled and chopped
ounce shallot, peeled and chopped
cup nonfat yogurt
cup lowfat buttermilk
cup lowfat mayonnaise
teaspoon dry mustard
teaspoon Worcestershire sauce
teaspoon white pepper
ounces crumbled blue cheese
Dash hot sauce – to taste
8
ounces cream cheese
(lowfat or regular), cut into 8 pieces
cup sour cream (lowfat or regular)
roasted red pepper, cut into
1-inch pieces
1
clove garlic, peeled and finely
minced
1/2
1
2
tablespoons Dijon-style mustard
cup wine vinegar or lemon juice
teaspoon kosher salt
teaspoon freshly ground pepper
cup extra vegetable oil
1/2
1/2
1/4
1
1/3
cup chopped sun-dried tomatoes
(not oil packed)
1
1
tablespoon chopped fresh parsley
clove garlic, chopped
1/2
cup extra virgin olive oil
1/2
1/8
teaspoon basil
teaspoon freshly ground
black pepper
Place the garlic, shallot, buttermilk,
yogurt, mayonnaise, dry mustard,
Worcestershire, and pepper in a medi-
um bowl. Mix using speed 2/Low until
smooth and creamy, 30 to 40 seconds.
Add the crumbled blue cheese and hot
sauce. Mix using speed 2/Low for 20 to
Place the garlic, mustard, vinegar, salt,
and pepper in a medium bowl. Beat on
speed 2/Low until well blended, 30 sec-
onds. With the mixer running, add the
oils in a slow, steady stream, about 1-
1/2 minutes; continue to mix until totally
Combine all ingredients in a medium
bowl. Mix on speed 2/Low until well
12
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Tip: For a “lighter” everyday version, use
evaporated fat free milk (not reconstituted) in
place of the milk and half-and-half.
30 seconds longer. Let stand for 30
minutes before using, to allow flavors to
develop. Cover and refrigerate all
unused portions. Keeps 1 week.
1 inch of cold water. Cover loosely and
bring to a boil over high heat, then
reduce heat to medium high and boil
gently until potatoes are tender but not
falling apart, about 15 to 18 minutes.
While potatoes are cooking, combine
milk, half-and-half, butter, and half the
chives in a 1-1/2 quart saucepan.
Simmer over low heat until butter is
completely melted. Keep warm.
Souffléd Sweet Potatoes with
Praline Topping
For easy entertaining, you may prepare the
potatoes ahead of time. Make the topping
just before putting them into the oven.
Nutritional information per serving (4 teaspoons):
Calories 27 (54% from fat) • carb. 1g • pro. 1g
• fat 1g • sat. fat 0g • chol. 2mg • sod. 47mg
• calc. 29mg • fiber 0g
Garlic & Chive Mashed Potatoes
Drain the cooked potatoes and garlic,
return to the saucepan, and place over
low heat for 1 minute. Remove from the
heat, and use speed 1/Low to mash the
potatoes and garlic until somewhat
smooth, about 30 seconds. While still
mixing, add the hot milk and butter mix-
ture, and mix until well blended, about
30 seconds. Mix on speed 3/Medium
until fluffy, about 1 minute. Add the
remaining salt and pepper; mix to
blend, 15 seconds. Scrape down sides
of pan with rubber spatula as neces-
sary. Transfer the potatoes to a warm
serving bowl and sprinkle with the
remaining chopped chives. Serve
immediately.
Preparation: 20 – 25 minutes, plus cooking
and baking times.
Makes 8 - 12 servings
Old fashioned comfort food at its best.
For basic mashed potatoes, omit the
garlic and chives.
Cooking spray
Preparation: 20 minutes or less, plus cooking
time for potatoes.
Makes 7 cups (12 servings)
3-1/2 pounds sweet potatoes or yams,
peeled, cut in 1/2-inch slices
zest of 1 lemon, finely chopped
2
1/2
tablespoons fresh lemon juice
cup brown sugar (light or dark),
firmly packed, divided
tablespoons butter, room
temperature, divided
3
pounds russet or Yukon gold
potatoes
4 - 6 cloves garlic, peeled and halved
5
2
1
3/4
1/2
3
teaspoons kosher salt, divided
teaspoon white wine vinegar
cup whole milk
1/2
3
cup evaporated fat-free milk
large eggs
cup half-and-half
1-1/2 teaspoons kosher salt, divided
tablespoons unsalted butter
cup (1/4 ounce) chopped
fresh chives
teaspoon freshly ground white or
black pepper
1/2
1/3
1/2
1/4
teaspoon freshly ground pepper
cup half-and-half
teaspoon cinnamon
teaspoon freshly grated nutmeg
pinch cayenne
1/2
Nutritional information per serving:
Calories 149 (28% from fat) • carb. 24g • pro. 3g •
fat 5g • sat. fat 3g • chol. 14mg • sod. 185mg •
calc. 42mg • fiber 2g
1/4
Peel the potatoes and cut in 1/2-inch
slices. Place the potatoes, garlic, 1 tea-
spoon kosher salt, and wine vinegar in
a 3-3/4 quart saucepan* and cover with
2/3
cup coarsely chopped pecans
Preheat the oven to 350°F. Coat an
8-cup shallow casserole/baking dish
with cooking spray.
*Do not use nonstick cookware with the
hand mixer.
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Nutritional information per serving (12 servings):
Calories 308 (32% from fat) • carb. 49g • pro. 5g •
fat 11g • sat. fat 4g • chol. 69mg • sod. 212mg •
calc. 76mg • fiber 6g
Place the sweet potatoes in a 3-3/4
quart saucepan and cover with 1 inch of
cold water. Bring to a boil over high
heat, reduce heat to medium and cook
until potatoes are fork tender, about 15
to 18 minutes. Drain and transfer to a
large bowl. Add lemon
zest and juice. Mash potatoes on speed
2/Low until smooth, about 40 seconds.
Add half the brown sugar and 2 table-
spoons of the butter; mix until well-
blended, about 40 seconds. Add the
evaporated fat-free milk; mix on speed
3/Medium until blended, 30 seconds.
Mix in the eggs one at a time on speed
2/Low until smooth and blended, 30
seconds. Add 1 teaspoon of the salt
and the pepper; mix on speed 1/Low
for 30 seconds.
also use eight 1-1/4 cup individual
soufflé dishes) and sprinkle with half
the Parmesan.
Melt butter in a 2-3/4 quart saucepan
over medium heat. Stir in flour and cook
stirring constantly without browning until
the mixture bubbles, about 1 minute.
Slowly whisk in milk, then wine. Cook
until thickened, whisking constantly,
about 2 to 3 minutes; stir in cayenne
and nutmeg. Remove from heat and
transfer to a large bowl.
Three Cheese Soufflé
Full of rich cheese flavor, this soufflé makes
a wonderful supper or brunch.
Preparation: 25 – 30 minutes, plus baking
time.
Makes 8 servings
Combine yolks, salt and pepper in a
small bowl; mix on Speed 1/Low until
smooth, 30 seconds. While mixing on
speed 2/Low, add yolk mixture to sauce
all at once and mix until well blended,
20 seconds. Stir in cheeses on speed
1/Low, 20 seconds. Wash the beaters
Unsalted butter for dish
1/2
cup grated Reggiano Parmesan
cheese, divided
1/4
5
cup unsalted butter
tablespoons all-purpose flour
1-1/4 cups evaporated fat-free milk
(not reconstituted)
Transfer the sweet potato mixture to the
prepared baking dish and spread even-
ly. Place the remaining butter in a 1-1/2
quart saucepan and melt over medium
heat. Stir in the remaining brown sugar,
half-and-half, remaining salt, cinnamon,
nutmeg, and cayenne. Stir over medium
heat until sugar is dissolved. Stir in the
pecans and simmer until slightly thick-
ened. Spread this mixture over the
with hot water and soap; dry completely
.
1/4
cup dry white vermouth
pinch cayenne
Place egg whites and cream of tartar in
a large stainless or glass mixing bowl.
Beat on speed 5/High until stiff peaks
pinch freshly ground nutmeg
large egg yolks
6
form, about 2-1/2 minutes. Use a rubber
spatula to stir 1 cup of the beaten egg
whites into the cheese sauce, then gen-
tly fold the remaining egg whites into
the mixture, 1/3 at a time. Gently spoon
the soufflé mixture into the prepared
dish(es). Smooth over the top. Place in
the hot 400° F oven and immediately
reduce the heat to 375° F. Bake the
soufflé until puffed and golden – about
45 to 50 minutes for the large soufflé
3/4
1/2
cup grated imported Gruyère cheese
cup grated sharp white
cheddar cheese
1
teaspoon kosher salt
teaspoon freshly ground pepper
large egg whites
1/4
8
sweet potatoes in the casserole.
1/4
teaspoon cream of tartar
Bake the preheated 350°F oven for 25
to 30 minutes, until heated through and
lightly browned on top. Serve hot.
Arrange rack in lower third of oven;
preheat oven to 400° F. Generously
butter a 10-cup soufflé dish, (you may
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and 25 to 30 minutes for individual souf-
flés. The centers will be just barely set
and creamy. Sprinkle with chopped
fresh chives and serve immediately.
be free of defects in materials and
workmanship under normal home use
for three years from the original date
of purchase.
Cuisinart® accessories and replacement
parts. This warranty expressly excludes
any defects or damages caused by
accessories, replacement parts or
repair service other than those which
have been authorized by Cuisinart.
We suggest you complete and return
the enclosed warranty registration card
promptly to facilitate verification of the
date of original purchase. However,
return of the warranty registration card
is not a condition of this warranty and
does not eliminate the need for the
consumer to maintain the original
receipt of purchase.
Nutritional information per serving:
Calories 280 (61% from fat) • carb. 9g • pro. 16g •
fat 19g • sat. fat 10g • chol. 203mg • sod. 445mg •
calc. 370mg • fiber 0g
This limited warranty does not cover
any damage caused by accident,
misuse, shipment or other than
ordinary household use.
Cuisinart® SmartPower
Electronic Hand Mixer
This warranty excludes all incidental or
consequential damages. Some states
do not allow the exclusion or limitation
of these damages, so these exclusions
may not apply to you.
If your hand mixer should prove to be
defective within the warranty period, we
will repair it (or, if we think it necessary,
replace it) without charge to you.
Limited
To obtain warranty service, please
call our Consumer Service Center at
1-800-726-0190, or write to:
Three-Year
Warranty
To facilitate the speed and accuracy of
your return, please also enclose $7.00
for shipping and handling of the
Cuisinart
150 Milford Road
East Windsor, NJ 08520
This warranty supersedes all
product. (California residents need only
supply a proof of purchase and should
call 1-800-726-0190 for shipping
instructions.) Please also be sure to
include a return address, daytime
phone number, description of the
product defect, product serial number
and any other information pertinent to
the product's return. Please pay by
check or money order.
Your Cuisinart® SmartPower™ Electronic
Hand Mixer has been manufactured to
the strictest specifications and has been
designed for use with authorized
previous warranties on the Cuisinart®
SmartPower™ Electronic Hand Mixer.
This limited warranty is available to
consumers only. You are a consumer if
you own a Cuisinart® SmartPower™
Electronic Hand Mixer which was
If you have any questions about the
safety features of your Cuisinart®
SmartPower™ Electronic Hand Mixer,
please call us, toll-free, at 800-726-0190.
purchased at retail for personal, family
or household use. Except as otherwise
required under applicable state law, this
warranty is not available to retailers or
other commercial purchasers or owners.
We warrant that your Cuisinart®
SmartPower™ Electronic Hand Mixer will
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© 2002 Cuisinart
Cuisinart™ is a registered
trademark of Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
02CU13049
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