Cuisinart Mixer HTM 5CH User Manual

INSTRUCTION/  
RECIPE BOOKLET  
SmartPowerChrome 5-SPeed eleCtroniC hand mixer  
HTM-5CH  
U IB-8005  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
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1. Speed Control  
5. Super-Sized Beaters  
FEaTuRES  
Provides fingertip control of all speeds.  
Extra-long, extra-wide 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.  
aNd BENEFiTS  
2. Exclusive Rotating Swivel Cord  
Unique swivel cord can be positioned for  
comfort with right- or left-handed use.  
220 Watts of Power  
Powerful enough to easily cut through a  
double batch of cookie dough or butter  
right out of the refrigerator.  
3. Spatula included  
4. Beater Release Trigger  
Conveniently located trigger for easy  
ejection of beaters.  
6. Heel Rest  
Allows mixer to rest squarely on  
countertop.  
Maximum Comfort  
Balanced to do more work for you. The  
shape of the unit allows maximum  
possible power and balance. Stress-free  
grip provides unparalleled comfort and  
control, even during extended mixing.  
7. Easy To Clean  
The SmartPowerMixer has a smooth,  
sealed base. It wipes clean instantly.  
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.  
4.  
6.  
2.  
7.  
5.  
3.  
3
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Cleaning and Removing  
Speed 2/Low Speed  
uSE aNd CaRE  
Super-Sized Beaters  
Add eggs to batters/doughs  
Whip potatoes/squash  
Mix pudding batters  
1. Before cleaning the SmartPowerHand  
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.  
Larger  
Hole  
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  
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. Set the speed control to OFF and  
unplug the mixer.  
Speed 4/High Speed  
Complete whipping cream  
Speed 5/High Speed  
Whip egg whites  
2. Insert beater with collar into larger hole.  
Push beater in until it clicks into place.  
Insert the beater with no collar into the  
smaller hole. Push beater in until it  
clicks into place.  
QuiCK  
REFERENCE CHaRT  
Mixing Techniques  
The SmartPowerHand Mixer should  
always be set on the lowest speed when  
you start mixing.  
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  
Add flour to batters, or liquids to dry  
ingredients  
Start mixing frostings  
Start mixing cake mixes  
4
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Combine flour and baking powder in a  
small mixing bowl. Add to creamed  
mixture in 3 to 4 additions, and beat on  
Speed 1/Low until well blended, about 20  
seconds.  
RECiPES  
Vanilla Chip Biscotti  
The nutritional information is per serving  
unless otherwise indicated.  
Delicious with coffee or espresso, these  
Italian dipping cookies make a unique gift.  
Makes 2 dozen biscotti  
Press dough into a ball and wrap in waxed  
paper or plastic wrap. Chill in freezer for  
30 to 45 minutes.  
lemon Poppy Tea  
Cakes  
1½  
cups unbleached, all-purpose  
flour  
cup cornstarch  
teaspoon baking powder  
eggs  
cup sugar  
tablespoon vanilla extract  
teaspoon fresh lemon juice  
teaspoon salt  
cup vanilla chips  
cooking spray  
¼
½
2
¾
1
1
¹⁄8  
½
Shape dough into 40 balls (¾-inch) and  
place 2 inches apart on baking sheets.  
Bake for 10 to 12 minutes or until firm  
when touched. Tea cakes (and bottoms)  
should be only lightly browned.  
Surprisingly lowfat cookies! Serve with  
lemon sorbet for a light summer dessert.  
Makes 40 tea cakes  
cooking spray  
Nutritional information per cake:  
6
tablespoons margarine,  
slightly softened  
Calories 52 (35% from fat) • carb. 7g • pro. 1g  
• fat 2g • sat. fat 0g • chol. 5mg • sod. 30mg  
¾
1
1
1
1
cup sugar  
SmartPowerTM Tip:  
tablespoon grated lemon rind  
teaspoon poppy seeds  
teaspoon vanilla extract  
whole egg  
Combine first 3 ingredients in small bowl;  
reserve.  
Always read the entire recipe (ingredients and  
instructions) before beginning to bake. Make  
sure you have all the necessary ingredients and  
utensils/appliances on your work surface. This  
will save time and make your cooking  
experience more pleasant.  
Place eggs, sugar, vanilla, lemon juice, and  
salt in large mixing bowl. Start at Speed  
1/Low and gradually increase to Speed  
3/Medium. Mix until thick and smooth,  
about 3 minutes.  
1
egg white  
2¼  
cups unbleached, all-purpose  
flour  
¾
teaspoon baking powder  
SmartPowerTM Tip:  
Add dry ingredients to egg mixture in 3  
additions, mixing on Speed 1/Low for 30  
seconds after each addition.  
Preheat oven to 350°F. Coat 2 baking  
sheets with cooking spray.  
Creaming butter or margarine: For best results,  
remove butter or margarine from refrigerator  
and set aside while assembling other  
ingredients. This will allow butter or margarine  
to soften slightly before use and will make the  
creamed product creamier. Do not use frozen  
butter or margarine.  
In a medium mixing bowl, cream  
Add chips and continue mixing on Speed  
1/Low until just incorporated, 15 to 20  
seconds.  
margarine and sugar on Speed 1/Low until  
light and fluffy, about 1 minute. Add lemon  
rind, poppy seeds, vanilla, whole egg and  
egg white. Beat on Speed 3/Medium until  
well blended, about 1 minute.  
Preheat oven to 350°F. Coat two baking  
sheets with cooking spray. Divide dough in  
5
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half; place each half on a baking sheet  
and shape into a 10 x 3-inch rectangle.  
Add flour mixture to creamed mixture in 4  
additions; beat on Speed 1/Low after each  
addition until well blended. Add pecans  
and continue beating on Speed 1/Low  
until just blended. Add chocolate chips  
and next 3 ingredients; continue beating  
on Speed 1/Low until blended, about 20  
to 30 seconds.  
Oatmeal Monster  
Cookies  
Bake for 12 to 14 minutes or until  
toothpick inserted in center comes out  
clean. Top should not be brown. Do not  
overbake or biscotti will be too dry. Cool  
on baking sheet 10 minutes.  
These yummy cookies may just become  
your all-time favorites. They're loaded with  
add-ins that are sure to wow family and  
friends.  
Cut each rectangle crosswise into 10 to 12  
slices (about ¾-inch wide). Place cut side  
down on baking sheet. Bake for 11 to 13  
minutes or until crisp*. Remove from  
baking sheet and cool on wire rack.  
Makes 60 cookies (1 ounce each)  
Grease baking sheets with cooking spray.  
Drop dough by rounded tablespoons onto  
baking sheet and bake until golden brown,  
about 10 to 12 minutes. Remove from  
baking sheet and cool on wire rack.  
2
cups unbleached, all-purpose  
flour  
teaspoons baking soda  
teaspoon salt  
1½  
1
1¹⁄  
*If chips brown too much near the end of  
the baking period, turn oven off and leave  
biscotti in oven to cool for remaining 3 to  
5 minutes, or until crisp.  
Nutritional information per cookie:  
cups butter  
³
Calories 147 (44% from fat) • carb. 19g • pro. 2g  
• fat 7g • sat. fat 3g • chol. 18mg • sod. 111mg  
1¹⁄  
³
cups light brown sugar  
cups granulated sugar  
eggs  
teaspoons vanilla extract  
cups quick cooking oats  
cup coarsely chopped pecans  
cup chocolate chips  
cup shredded coconut  
cup M&Ms®  
1¹⁄  
³
2
Note: For best results, store biscotti in an  
air-tight container. Biscotti may also be  
frozen; defrost before serving.  
1½  
4
²⁄  
Carrot-apple Bundt  
Cake  
Nutritional information per biscotti:  
³
²⁄  
³
Calories 89 (18% from fat) • carb. 17g • pro. 1g  
• fat 2g • sat. fat 1g • chol. 18mg • sod. 30mg  
This cake makes a satisfying treat for  
breakfast or brunch. Served with Rum  
Sauce (recipe follows), it becomes a  
delicious dessert.  
²⁄  
³
²⁄  
³
SmartPowerTM Tip:  
Add chocolate chips, nuts, raisins, etc. to  
doughs and batters using Speed 1/Low. It  
is not necessary to mix them in by hand.  
²⁄  
³
cup raisins  
vegetable oil cooking spray  
Makes 16 servings  
Combine flour, baking soda and salt in a  
small mixing bowl; reserve. Preheat oven  
to 350°F.  
cooking spray  
¼
1
3
cup unsweetened applesauce  
cup milk (whole may be used)  
cups unbleached, all-purpose  
flour  
In large mixing bowl, cream butter and  
sugars on Speed 1/Low until light and  
fluffy, about 1 to 2 minutes. Add eggs and  
vanilla and beat on Speed 2/Low until well  
blended, about 1 minute.  
2
1
1½  
teaspoons baking powder  
teaspoon baking soda  
teaspoons cinnamon  
6
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¼
1
teaspoon ground cloves  
cup firmly packed brown  
sugar  
cup vegetable oil  
eggs  
teaspoons vanilla extract  
cup shredded carrot (about 2  
medium or 1 large)  
cup chopped apple (about ½  
medium apple)  
Cool in pan 15 minutes. Remove from pan  
and cool completely on wire rack.  
additional sauce over cake, if desired.  
For a lower calorie dessert, sprinkle  
confectioners’ sugar over cake instead of  
rum sauce and serve.  
Nutritional information for cake made with  
whole milk and served with Rum Sauce:  
½
2
2
Calories 332 (40% from fat) • carb. 43g • pro. 4g  
• fat 15g • sat. fat 5g • chol. 47mg • sod. 187mg  
Nutritional information  
per serving (2 tablespoons):  
Nutritional information for cake served  
without Rum Sauce:  
Calories 130 (46% from fat) • carb. 15g • pro. 0g  
• fat 7g • sat. fat 4g • chol. 18mg • sod. 71mg  
1
Calories 202 (37% from fat) • carb. 28g • pro. 4g  
• fat 8g • sat. fat 1g • chol. 29mg • sod. 116mg  
½
Chocolate Kahlúa Cake  
Preheat oven to 350°F. Coat 12-cup bundt  
pan with cooking spray.  
Rum Sauce  
Makes 2 cups  
You’ll be proud to serve this appealing  
cake to family and friends. Its mild  
chocolate flavor and delicate crumb make  
it a winner.  
Combine applesauce and milk in a small  
mixing bowl; reserve. Combine flour and  
next 4 ingredients in small bowl; reserve.  
1
cup firmly packed brown  
sugar  
Makes two 9-inch layers (10 servings)  
In a large mixing bowl, beat brown sugar  
and oil on Speed 1/Low until well blended,  
about 1 minute. Add eggs and vanilla and  
beat on Speed 3/Medium until well  
blended, about 20 seconds.  
½
½
½
¼
1
cup dark corn syrup  
cup half-and-half  
stick butter  
cup light rum  
teaspoon vanilla extract  
cooking spray  
2
1
½
3
cups sifted cake flour  
teaspoon baking soda  
teaspoon salt  
Add flour mixture to brown sugar mixture  
(in 4 additions) alternately with applesauce  
mixture, beginning and ending with flour  
mixture. Mix on Speed 1/Low after each  
addition until well blended, about 2  
minutes.  
eggs, separated  
In a medium saucepan over low heat, stir  
brown sugar, corn syrup, half-and-half,  
and butter until boiling, about 9 to 10  
minutes.  
1½  
½
cups sugar, divided  
cup butter or margarine  
slightly softened  
2
3
tablespoons Kahlúa or other  
Remove from heat and stir in rum and  
vanilla.  
coffee liqueur  
Add shredded carrot and chopped apple.  
Mix on Speed 1/Low until just blended.  
1-ounce squares unsweetened  
chocolate, melted  
Note: Sauce may be made ahead and  
stored in the refrigerator up to 5 days.  
Serve hot or cold.  
6
1
tablespoons evaporated milk  
cup sour cream  
(lowfat works well)  
Add batter to pan and bake until toothpick  
inserted in center comes out clean, about  
45 to 50 minutes.  
Serving suggestion: Spread 2  
tablespoons Rum Sauce on dessert plate.  
Place slice of cake over sauce. Drizzle  
7
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Preheat oven to 350°F. Coat two 9-inch  
round layer cake pans with cooking spray,  
then flour them.  
SmartPowerTM Tip:  
In a medium mixing bowl, combine butter  
and remaining ingredients. Beat on Speed  
1/Low for 30 seconds. Increase to Speed  
3/Medium and beat until smooth, about 20  
seconds. Add melted chocolate and  
continue beating on Speed 3/Medium until  
mixture is thick enough to spread, about 1  
minute.  
Whipping Cream: The bowl and beaters/  
chef’s whisk do not have to be chilled prior  
to whipping. Cream should be refrigerated  
until use. Heavy cream may give slightly  
better results (i.e. firmer, thicker whipped  
cream) due to its higher fat content. If  
spattering occurs, hold the hand mixer  
steady and do not allow the beaters/chef’s  
whisk to move around in the bowl. Once  
the cream begins to thicken, any spatter  
should be reduced.  
Combine flour, baking soda and salt in  
small bowl; reserve.  
In a medium bowl, beat egg whites on  
Speed 5/High until soft peaks form, about  
1 minute. Gradually add ½ cup sugar (1  
tablespoon at a time); beat on Speed  
5/High for 10 seconds after each addition  
until stiff peaks form; reserve.  
If icing becomes too thick, gradually add  
more evaporated milk, 1 teaspoon at a  
time, to reach desired consistency.  
Nutritional information for  
Chocolate Kahlúa Cake with Icing per serving:  
In a large bowl, cream butter and  
Whipping Egg Whites: Egg whites may be  
used directly from the refrigerator and do  
not have to be at room temperature prior  
to whipping.  
remaining sugar on Speed 1/Low for 1  
minute or until light and fluffy. Add egg  
yolks and beat on Speed 3/Medium until  
well blended, about 20 seconds. Add  
Kahlúa, chocolate, and evaporated milk  
and continue mixing on Speed 3/Medium  
until well blended, about 1 minute.  
Calories 662 (35% from fat) • carb. 98g • pro. 8g  
• fat 26g • sat. fat 8g • chol. 71mg • sod. 452mg  
Banana Walnut Torte  
Kahlúa Fudge icing  
Makes 1¾ cups, enough to frost a 9-inch  
layer cake  
This cake is deceivingly low in fat. Bananas  
and walnuts are good partners in this  
moist, elegant torte.  
Add flour mixture to creamed mixture  
alternately with sour cream, beginning and  
ending with flour mixture. Begin on Speed  
1/Low and increase to Speed 3/Medium  
as flour is mixed in; mixing time should be  
about 4 minutes.  
3
1-ounce squares semisweet  
chocolate  
Makes two 8-inch layers (10 servings)  
cooking spray  
¼
3
cup butter, softened  
cups sifted confectioners’  
sugar  
2¼  
cups unbleached, all-purpose  
flour  
Using a rubber spatula, fold egg whites into  
batter until just blended; do not overmix.  
¾
½
½
¼
teaspoon baking soda  
teaspoon baking powder  
teaspoon salt  
cup margarine, slightly  
softened  
2
2
1
¹⁄8  
tablespoons evaporated milk  
tablespoons Kahlúa  
teaspoon vanilla extract  
teaspoon salt  
Add batter to pan and tap pans gently on  
counter to remove air bubbles.  
Bake until a toothpick inserted in the  
center comes out clean, about 35 to 40  
minutes. Cool in pans 15 minutes.  
Remove from pans and cool completely  
on wire rack before frosting.  
In a small saucepan over low heat, melt  
chocolate, stirring constantly. Allow to  
cool.  
1¼  
1/2  
1
cups sugar  
cup lowfat vanilla yogurt  
egg, separated  
8
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1
cup mashed ripe banana  
(about 2 medium)  
about 1½ minutes. Using a rubber spatula,  
fold beaten egg whites into batter.  
top of first. Spread remaining filling over  
top of cake; sprinkle with walnuts.  
½
1
¼
2
cup skim milk  
Nutritional information for Cream Cheese Filling  
per serving:  
Add batter to pan and tap pans gently on  
counter to remove air bubbles.  
teaspoon almond extract  
cup coarsely chopped walnuts  
egg whites  
Creamy Cheese Filling  
(recipe follows)  
Calories 120 (60% from fat) • carb. 8g • pro. 4g  
• fat 8g • sat. fat 5g • chol. 26mg • sod. 14mg  
Bake until toothpick inserted in center  
comes out clean and tops are golden  
brown, about 30 to 35 minutes. Cool 15  
minutes in pans. Remove from pans and  
cool completely on wire rack before  
frosting.  
Chocolate Mousse and  
almond Brownies  
For chocolate lovers only!  
¹⁄  
³
cup finely chopped walnuts  
Preheat oven to 350°F. Coat two 8-inch  
round layer cake pans with cooking spray,  
then flour them.  
Nutritional information for Banana Walnut Torte  
with Creamy Cheese Filling per serving:  
Makes 16 brownies  
Calories 433 (32% from fat) • carb. 63g • pro. 10g  
• fat 16g • sat. fat 6g • chol. 48mg • sod. 296mg  
Combine flour and next three ingredients  
in a small bowl; reserve.  
1½  
cups chocolate wafer crumbs  
(about 30 wafer cookies)  
tablespoons butter, melted  
cup whipping cream  
1-ounce squares  
Nutritional information for Banana Walnut Torte  
without Creamy Cheese Filling per serving:  
6
¾
4
In a large mixing bowl, cream margarine  
and sugar on Speed 1/Low until light and  
fluffy, about 1 minute. Add yogurt and egg  
yolk and mix on Speed 3/Medium until  
smooth and creamy, about 1 minute.  
Calories 312 (22% from fat) • carb. 55g • pro. 6g  
• fat 8g • sat. fat 1g • chol. 22mg • sod. 282mg  
unsweetened chocolate  
eggs  
3
²⁄  
2
¹⁄8  
1
Creamy Cheese Filling  
cup sugar  
teaspoons almond extract  
teaspoon salt  
Combine mashed banana, milk, and  
almond extract in a small bowl or two-cup  
measure.  
³
This reduced fat and calorie filling  
complements the banana torte deliciously.  
cup semisweet chocolate  
chips  
cup chopped almonds  
Add flour mixture to creamed mixture  
alternately with banana mixture, beginning  
and ending with flour mixture. Beat on  
Speed 1/Low after each addition until well  
blended, about 20 seconds. Increase to  
Speed 3/Medium and beat and additional  
20 seconds. Add walnuts and mix on  
Speed 1/Low until blended, about 20  
seconds.  
Makes 2 cups  
12  
½
½
1
ounces lowfat cream cheese  
cup lowfat sour cream  
cup confectioners’ sugar  
teaspoon almond extract  
¾
Place 8 to 10 wafer cookies between two  
layers of waxed paper. Flatten with rolling  
pin to produce crumbs, or crumb in food  
processor fitted with metal blade. Repeat  
with remaining cookies.  
Place all ingredients in a medium mixing  
bowl. Mix on Speed 3/Medium until well  
blended and smooth, about 2 to 3 minutes.  
In a small bowl, mix wafer crumbs with  
melted butter. Press into an ungreased  
8-inch square pan.  
In a medium bowl, beat all 3 egg whites  
on Speed 5/High until stiff peaks form,  
To assemble torte: Spread half of filling on  
top of 1 cake layer. Place second layer on  
9
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Preheat oven to 350°F. Bake until set,  
about 10 minutes. Remove from oven;  
reserve.  
Combine flour, baking soda, nutmeg, and  
salt. Add to creamed mixture alternately  
with liquid, beginning and ending with flour  
mixture. Beat on Speed 1/Low after each  
addition until well blended, about 1 to 2  
minutes.  
Orange Ginger Squares  
Try this lowfat, low-cholesterol cake as a  
light dessert or snack. Great for lunch  
boxes too!  
Combine cream and chocolate in medium  
saucepan over low heat. Stir frequently  
with wooden spoon until chocolate is  
melted, about 10 minutes. Remove from  
heat and allow to cool 5 minutes.  
Makes 18 servings  
Add batter to pan and bake until a  
toothpick inserted in the center comes out  
clean, about 25 minutes. Cool completely  
in pan on wire rack. Sprinkle with  
confectioners’ sugar.  
2
tablespoons firmly packed  
brown sugar  
Place eggs, sugar, almond extract, and  
salt in large mixing bowl. Beat on Speed  
3/Medium until mixture is thick and foamy,  
about 2 minutes. Add chocolate mixture to  
egg mixture and mix on Speed 1/Low until  
just blended. Add chocolate chips and  
almonds and continue mixing on Speed  
1/Low until just blended.  
2
tablespoons margarine,  
slightly softened  
2
½
1
teaspoons grated orange rind  
teaspoon grated gingerroot  
egg white  
Cut into 9 squares. Remove squares from  
pan and cut into triangles.  
Nutritional information per serving:  
½
½
1½  
cup molasses  
cup orange juice  
cups unbleached, all-purpose  
flour  
Calories 80 (16% from fat) • carb. 15g • pro. 1g  
• fat 1g • sat. fat 0g • chol. 0mg • sod. 83mg  
Pour batter over baked chocolate wafers.  
Bake in oven until toothpick inserted in  
center comes out clean, about 40 to 45  
minutes. Cool in pan 20 minutes;  
½
¼
¼
teaspoon baking soda  
teaspoon ground nutmeg  
teaspoon salt  
Mini Chip Clouds  
A light and airy cookie that melts in your  
mouth.  
refrigerate (in pan) for 2 hours.  
cooking spray  
Cut into 16 brownies and carefully remove  
from pan.  
Makes 4 dozen cookies  
1-2  
tablespoons powdered sugar  
cooking spray  
egg whites  
Preheat oven to 350°F. Coat an 8-inch  
square baking pan with cooking spray.  
Tip: To appreciate the soft mousse and  
firm crust textures, chill before serving.  
4
¹⁄8  
¾
teaspoon cream of tartar  
cup sugar  
cup mini chocolate chips  
Nutritional information per brownie:  
In a medium mixing bowl, cream brown  
sugar and margarine on Speed 1/Low until  
light and fluffy, about 1 minute. Add  
orange rind, ginger, and egg white; beat  
on Speed 3/Medium until well blended,  
about 30 seconds. Creamed mixture may  
look curdled; this is normal.  
Calories 444 (53% from fat) • carb. 45g • pro. 7g  
• fat 26g • sat. fat 12g • chol. 81mg • sod. 131mg  
¹⁄  
³
Preheat oven to 275°F. Coat baking sheets  
with cooking spray.  
Place egg whites and cream of tartar in a  
medium mixing bowl. Start at Speed  
1/Low, then gradually increase to Speed  
Combine molasses and orange juice in a  
small bowl or two-cup measure; reserve.  
10  
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5/High. Whip until soft peaks form, about  
1½ minutes.  
1
cup butter or margarine,  
slightly softened  
*Canned, unsweetened cherries may be  
substituted for the cherry pie filling.  
1¼  
2
1
1
1
cups sugar  
eggs  
teaspoon almond extract  
cup cherry pie filling*  
cup semisweet chocolate  
chips  
Nutritional information per cookie:  
Sprinkle sugar, 1 tablespoon at a time,  
over egg whites and beat on Speed  
5/High until stiff peaks form and mixture is  
shiny but not dry, about 3 minutes.  
Calories 91 (50% from fat) • carb. 10g • pro. 1g  
• fat 5g • sat. fat 2g • chol. 14mg • sod. 61mg  
Using a rubber spatula, gently fold mini  
chocolate chips into egg whites.  
Zucchini, Chive, and  
Gruyère Soufflé  
1
cup coarsely chopped walnuts  
Drop mixture by rounded teaspoonfuls (1  
inch apart) onto baking sheets. Bake until  
set and just lightly browned, about 40  
minutes.  
Preheat oven to 375°F.  
Making a soufflé is easy. This recipe  
combines delicious flavors for a satisfying  
yet light dinner or brunch.  
Combine flour, baking soda, and salt in  
small mixing bowl; reserve.  
Coconut Cloud Variation: Substitute 1⁄  
cup shredded sweetened coconut for the  
mini chips.  
3
In a large mixing bowl, cream butter and  
sugar on Speed 1/Low until light and fluffy,  
about 1 minute. Add eggs one at a time  
and beat on Speed 2/Low for 30 seconds  
after each addition. Add almond extract  
and continue beating on Speed 2/Low  
until well blended, about 20 seconds.  
Makes 6 servings  
cooking spray  
¼
¼
cup butter or margarine  
cup unbleached, all-purpose  
flour  
Colorful Candy Variation: Substitute 1⁄  
3
cup mini M&M® candies for the mini chips.  
Nutritional information per cookie:  
1¹∕  
½
¹⁄8  
2
cups milk  
teaspoon salt  
teaspoon ground black pepper  
tablespoons chopped  
fresh chives  
³
Calories 22 (0% from fat) • carb. 4g • pro. 0g  
• fat 0g • sat. fat 0g • chol. 0mg • sod. 5mg  
Add flour mixture to creamed mixture in 4  
additions; beat on Speed 1/Low after each  
addition until well mixed, about 40  
seconds.  
Cherry Chocolate  
Chunk Cookies  
¼
1
4
cup grated Gruyère cheese  
cup finely grated zucchini  
eggs, separated  
Add cherry pie filling, chocolate chips, and  
nuts. Gently mix into batter on Speed  
1/Low until just blended.  
Cherries and chocolate are a tried and true  
combination. These not-too-sweet treats  
are also a good choice for gift-giving.  
¼
teaspoon cream of tartar  
Drop dough by rounded teaspoonfuls onto  
ungreased baking sheets. Bake until lightly  
browned, 9 to 11 minutes.  
Preheat oven to 375°F.  
Makes 5½ dozen cookies  
In a 1½ quart saucepan, melt butter over  
medium heat (2 to 3 minutes). Remove  
from heat and blend in flour; stir until  
smooth. Gradually add milk (in 4 to 5  
additions); stir after each addition until  
2½  
cups bleached, all-purpose  
flour  
Cool 2 minutes on baking sheet; remove  
from baking sheet and cool completely on  
wire rack.  
1
½
teaspoon baking soda  
teaspoon salt  
11  
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smooth. Cook over low heat, stirring  
frequently, until thick and smooth, about  
10 to 12 minutes.  
remaining salt; mix on Speed 3/Medium  
until fluffy, about 45 seconds. Scrape  
down sides of pan with rubber spatula as  
necessary.  
South of the Border  
Mashed Potatoes  
Add salt, pepper, chives, and cheese; stir  
until blended. Remove from heat and allow  
to cool 5 minutes. Add zucchini to cooled  
sauce; stir until blended.  
Our tasters raved about this hot and spicy  
potato casserole.  
Add corn, jalapeño peppers, and pimento;  
mix on Speed 1/Low until just blended.  
Makes 4¼ cups (8 servings)  
Place potato mixture in a 1½ quart  
(6-cup) casserole dish and refrigerate until  
ready to use. Preheat oven to 350°F. Place  
casserole in oven and bake until heated  
through, about 30 minutes.  
¾
2½  
teaspoon salt, divided  
pounds potatoes, (about 7-8  
medium)  
cup margarine, cut into  
4-5 pieces  
cup buttermilk  
teaspoon cumin  
teaspoon red pepper flakes  
cup frozen corn kernels,  
defrosted and dried on  
paper towels  
cup finely chopped jalapeño  
peppers,* drained and dried  
on paper towels  
Place egg whites and cream of tartar in a  
large mixing bowl and beat on Speed  
5/High until stiff peaks form, about 1½  
minutes; reserve.  
¼
Place yolks in a medium bowl and beat on  
Speed 3/Medium until blended. Add  
zucchini sauce and mix on Speed 1/Low  
until blended, about 15 to 20 seconds.  
*Mild, medium, or hot jalapeño peppers  
may be used.  
1
½
¼
¼
Serving Suggestions: Serve with London  
Broil or chicken marinated in salsa and  
garlic.  
Using a rubber spatula, fold zucchini  
mixture into beaten egg whites. Coat a 1½  
quart (6-cup) soufflé dish (straight-sided)  
with cooking spray.  
Chili Bake: Place chili in a casserole dish.  
Top with South of the Border Mashed  
Potatoes and bake.  
¼
¼
Transfer soufflé mixture to dish and bake  
until metal knife inserted in center comes  
out clean, about 35 minutes. Serve  
immediately.  
Nutritional information per serving:  
Calories 225 (25% from fat) • carb. 38g • pro. 5g  
• fat 6g • sat. fat 1g • chol. 2mg • sod. 186mg  
cup chopped pimento, drained  
and dried on paper towels  
Fill a 2-quart saucepan with 4 cups water  
and ½ teaspoon salt. Peel and quarter  
potatoes; place in covered saucepan over  
high heat. Bring to a boil, remove cover  
and cook until tender, about 20 minutes.  
Drain well and return to saucepan.  
SmartPowerTM Tip:  
Nutritional information per serving:  
Calories 215 (68% from fat) • carb. 8g • pro. 10g  
• fat 16g • sat. fat 9g • chol. 180mg • sod. 375mg  
Occasionally ingredients may cling to the  
side of the mixing bowl. If this happens,  
use a rubber spatula to scrape down the  
side of the bowl.  
SmartPowerTM Tip:  
Separating eggs: Break eggs one at a time  
into two small bowls (one for whites and  
one for yolks) and transfer the whites to a  
mixing bowl. Repeat with remaining eggs.  
This will prevent a yolk from ruining the  
entire bowl of egg whites.  
Mash potatoes on Speed 1/Low until  
smooth, about 30 seconds. Add margarine  
and mix on Speed 1/Low until well  
blended, about 45 seconds. Add  
buttermilk, cumin, red pepper and  
12  
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paprika and refrigerate until ready to use.  
Preheat oven to 350°F. Bake until heated  
through, about 20 minutes.  
and remaining ingredients and mix on  
Speed 3/Medium until well blended, about  
2 minutes.  
Turnip-apple Casserole  
An easy-to-prepare side dish you can  
make ahead, this casserole has a pleasant  
rich flavor.  
Serving suggestion: Serve with pork roast  
or roasted turkey.  
Place in a 1-quart (4-cup) casserole dish  
and refrigerate until ready to use. Preheat  
oven to 350°F. Bake until heated through,  
about 20 minutes.  
Makes 3 cups (6 servings)  
Nutritional information per serving:  
Calories 125 (56% from fat) • carb. 12g • pro. 2g  
• fat 8g • sat. fat 1g • chol. 0mg • sod. 387mg  
2
pounds fresh turnip  
(about 1 medium)  
Serving suggestion: Serve with beef or  
poultry.  
¼
cup margarine or butter,  
cut into 4-5 pieces  
teaspoon salt  
autumn Harvest  
Vegetable Bake  
*Fresh butternut squash may be used.  
Peel and cut into 1-inch cubes. Cook in  
boiling water until tender.  
½
¼
¼
teaspoon allspice  
teaspoon fresh lemon juice  
dash black pepper  
cup unsweetened applesauce  
paprika  
A delicious blend of fall vegetables!  
Nutritional information per serving:  
Calories 83 (17% from fat) • carb. 16g • pro. 1g  
• fat 2g • sat. fat 0g • chol. 0mg • sod. 217mg  
Makes 3 cups (6 servings)  
½
1
package (20 ounces) frozen,  
uncooked butternut squash  
in pieces (about 4 cups)*  
cup unsweetened, canned  
pumpkin  
tablespoons margarine or  
butter, cut into 2-3 pieces  
tablespoon brown sugar  
teaspoon ground nutmeg  
teaspoon salt  
Caesar Crostini  
This delicious, lowfat hors d’oeuvre is  
reminiscent of the popular Caesar Salad.  
Fill a 2-quart saucepan with 4 cups water  
and ½ teaspoon salt.  
1
2
With a sharp knife, cut turnip into quarters.  
Peel each quarter and cut into 1-inch  
cubes. Place turnip in covered saucepan  
over high heat. Bring to a boil, remove  
cover and cook until tender, about 20 to  
25 minutes. Drain well and return to  
saucepan.  
Makes 2 cups of spread, enough for  
20 crostini  
1
1
cup lowfat cottage cheese  
cup lowfat mayonnaise  
cup crushed croutons  
cup grated fresh Parmesan  
tablespoon chopped  
½
½
¼
½
½
¼
1
teaspoon ginger  
Mash turnip on Speed 1/Low until well  
blended, about 1 minute. (Mixture will be  
lumpy; this is normal.) Add margarine and  
next 4 ingredients; mix on Speed  
3/Medium until well blended, about 2  
minutes. Add applesauce and continue  
mixing for 15 seconds.  
dash black pepper  
anchovies (drained well)  
tablespoon chopped garlic  
teaspoons anchovy paste  
teaspoon fresh lemon juice  
teaspoon ground black pepper  
¾-inch slices French bread  
Fill a 2-quart saucepan with 4 cups water  
and ½ teaspoon salt. Bring to a boil over  
high heat. Add squash (do not defrost) and  
cook until tender, about 5 to 7 minutes.  
Drain well and return to saucepan.  
1
2
½
¼
20  
Mash squash on Speed 1/Low until  
blended, about 1 minute. Add pumpkin  
Place in a 1-quart (4-cup) casserole or six  
6-ounce ceramic ramekins. Sprinkle with  
13  
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Preheat oven to 350°F.  
2
tablespoons chopped  
fresh chives  
teaspoon dijon mustard  
teaspoon ground white pepper  
crabmeat, chives, horseradish, and  
pepper; mix on Speed 1/Low until well  
blended, about 20 seconds.  
In a medium mixing bowl, beat cottage  
cheese until almost smooth; begin on  
Speed 1/Low and gradually increase to  
Speed 3/Medium. (Cottage cheese will  
have some lumps; this is normal.) Add  
mayonnaise and mix on Speed 3/Medium  
until well blended, about 1 minute.  
¹⁄8  
¹⁄8  
*Note: Fresh crabmeat (¾ cup, drained  
and chopped) may be used.  
In a medium bowl, mix sour cream and  
mayonnaise on Speed 3/Medium until  
blended, about 20 seconds. Add bacon  
and next three ingredients; mix on Speed  
1/Low until well blended, about 20  
seconds.  
Nutritional information per serving (2 tablespoons):  
Calories 36 (50% from fat) • carb. 2g • pro. 2g  
• fat 2g • sat. fat 1g • chol. 15mg • sod. 91mg  
Add next 7 ingredients and mix on Speed  
1/Low until well blended, about 1 minute.  
Baked Cinnamon Raisin  
French Toast  
Nutritional information per serving:  
Spread mixture evenly over French bread  
slices. Place on ungreased baking sheet  
and bake until warm but not browned,  
about 5 minutes. Serve immediately.  
Calories 36 (65% from fat) • carb. 2g • pro. 1g  
• fat 3g • sat. fat 1g • chol. 4mg • sod. 45mg  
A delicious lowfat, low-cholesterol  
weekend treat!  
Note: Spread may be made ahead and  
stored in refrigerator. Add to bread only  
when ready to use to prevent them from  
becoming soggy.  
Spicy Crabmeat dip  
Makes 10 servings  
A tangy dip with excellent consistency and  
flavor.  
cooking spray  
1
2½  
2
¼
2
½
2
loaf French bread  
cups skim milk  
cups egg substitute  
cup sugar  
teaspoons almond extract  
cup brown sugar  
tablespoons margarine,  
melted  
Nutritional information per serving (2 tablespoons):  
Makes 1¼ cups (20 one-tablespoon  
servings)  
Calories 108 (23% from fat) • carb. 16g • pro. 5g  
• fat 3g • sat. fat 1g • chol. 4mg • sod. 259mg  
1
¼
1
cup lowfat sour cream  
cup lowfat mayonnaise  
can (6 ounces) crabmeat,  
drained (about ¾ cup)*  
tablespoon chopped  
fresh chives  
teaspoons prepared  
horseradish  
teaspoon ground white pepper  
Chive and Bacon dip  
Serve this creamy, delicious dip with your  
favorite crackers or raw vegetables.  
1
1
½
½
tablespoon cinnamon  
teaspoon ginger  
cup golden raisins  
confectioners’ sugar (optional)  
Makes 1¼ cups (20 one-tablespoon  
servings)  
1½  
¼
1
¼
5
cup lowfat sour cream  
cup lowfat mayonnaise  
tablespoons crumbled bacon  
(about 8 strips)  
Preheat oven to 350°F.  
In a medium bowl, mix sour cream and  
mayonnaise on Speed 3/Medium until  
blended, about 20 seconds. Add  
Coat a 9 x 13-inch baking dish with  
cooking spray.  
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Cut bread into 15 slices (¾-inch) and  
place in a single layer in the baking dish.  
In a large mixing bowl, combine the milk,  
egg substitute, sugar, and almond extract.  
Start at Speed 1/Low then gradually  
increase to Speed 3/Medium and beat  
until foamy, about 1 minute. Pour over  
bread in baking pan.  
1
¼
2
2
1
stick butter, melted  
cup honey  
teaspoons baking powder  
teaspoons vanilla extract  
teaspoon salt  
1
¼
2
2
1
stick butter, melted  
cup sugar  
teaspoons baking powder  
teaspoons vanilla extract  
teaspoon salt  
½
teaspoon baking soda  
½
teaspoon baking soda  
In a medium bowl, beat egg whites on  
Speed 5/High until soft peaks form, about  
1½ minutes; reserve.  
In a medium bowl, beat egg whites on  
Speed 5/High until soft peaks form, about  
1½ minutes; reserve.  
In a medium bowl, combine brown sugar,  
margarine, cinnamon, and ginger. Mix on  
Speed 1/Low until well combined, about  
20 seconds. Add raisins and continue  
mixing until just blended. Sprinkle evenly  
over egg and bread. Allow brown sugar  
mixture to settle into liquid.  
In a large bowl, beat yolks on Speed  
3/Medium until mixed, about 10 to 15  
seconds. Add remaining ingredients and  
continue beating until smooth, about 2  
minutes.  
In a large bowl, beat yolks on Speed  
3/Medium until mixed, about 10 to 15  
seconds. Add remaining ingredients and  
continue beating until smooth, about 2  
minutes.  
Using a rubber spatula, fold egg whites  
into batter until just mixed.  
Using a rubber spatula, fold egg whites  
into batter until just mixed.  
Bake until knife inserted in center  
comes out clean, about 50 minutes.  
Sprinkle with confectioners’ sugar, if  
desired. Serve immediately.  
Follow manufacturer’s instructions for  
waffle maker.  
Follow manufacturer’s instructions for  
waffle maker.  
Nutritional information per serving:  
Nutritional information per waffle:  
Nutritional information per waffle:  
Calories 194 (37% from fat) • carb. 23g • pro. 8g  
• fat 8g • sat. fat 1g • chol. 2mg • sod. 158mg  
Calories 127 (40% from fat) • carb. 15g • pro. 4g  
• fat 6g • sat. fat 3g • chol. 35mg • sod. 286mg  
Calories 130 (39% from fat) • carb. 16g • pro. 3g  
• fat 6g • sat. fat 3g • chol. 35mg • sod. 265mg  
SmartPowerTM Tip:  
Honey Wheat Waffles  
Old-Fashioned  
Beating Egg Whites: To achieve the best  
volume of egg whites, the bowl and  
beaters must be completely clean and free  
of any fat, oil, etc. The presence of fat, oil  
or egg yolk will prevent the whites from  
increasing in volume. If this occurs,  
discard the egg whites and wash the bowl  
and beaters completely.  
Buttermilk Waffles  
Top with fresh berries or fruit syrup for a  
special breakfast treat.  
A family favorite. Serve with  
warm maple syrup.  
Makes 10 cups batter (20 waffles)  
2
3
large eggs, separated  
cups buttermilk  
Makes 10 cups batter (20 waffles)  
2
3
2½  
eggs, separated  
cups buttermilk  
cups all-purpose flour  
1¾  
cups unbleached, all-purpose  
flour  
¾
cup whole-wheat flour  
15  
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This warranty expressly excludes any defects  
or damages caused by accessories,  
replacement parts, or repair service other  
than those that have been authorized by  
Cuisinart.  
replace it. To obtain warranty service, simply  
call our toll-free number 1-800-726-0190 for  
additional information from our Customer  
Service Representatives, or send the  
defective product to Customer Service at  
Cuisinart, 150 Milford Road, East Windsor,  
NJ 08520.  
WARRANTY  
liMiTEd THREE-YEaR  
WaRRaNTY  
This warranty does not cover any damage  
caused by accident, misuse, shipment or  
other ordinary household use.  
This warranty is available to consumers only.  
You are a consumer if you own a Cuisinart®  
SmartPowerChrome 5-Speed Electronic  
Hand Mixer that was purchased at retail for  
personal, family or household use. Except as  
otherwise required under applicable law, this  
warranty is not available to retailers or other  
commercial purchasers or owners.  
To facilitate the speed and accuracy of your  
return, please enclose $10.00 for shipping  
and handling of the product.  
This warranty excludes all incidental or  
consequential damages. Some states do not  
allow the exclusion or limitation of these  
damages, so they may not apply to you.  
Please pay by check or money order  
(California residents need only supply proof  
of purchase and should call 1-800-726-0190  
for shipping instructions).  
CaliFORNia RESidENTS ONlY:  
We warrant that your Cuisinart®  
SmartPowerChrome 5-Speed Electronic  
Hand Mixer will be free of defects in  
materials and workmanship under normal  
home use for 3 years from the date of  
original purchase.  
California law provides that for In-Warranty  
Service, California residents have the option  
of returning a nonconforming product (A) to  
the store where it was purchased or (B) to  
another retail store which sells Cuisinart  
products of the same type.  
NOTE: For added protection and secure  
handling of any Cuisinart® product that is  
being returned, we recommend you use a  
traceable, insured delivery service. 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.  
Please be sure to include your return  
address, daytime phone number, description  
of the product defect, product model  
number (located on bottom of product),  
original date of purchase, and any other  
information pertinent to the product’s return.  
Your Cuisinart® SmartPowerChrome  
5-Speed Electronic Hand Mixer has been  
manufactured to the strictest specifications  
and has been designed for use with the  
authorized accessories and replacement  
parts.  
We suggest you complete and return the  
enclosed product registration card promptly  
to facilitate verification of the date of original  
purchase. However, return of the product  
registration card does not eliminate the need  
for the consumer to maintain the original  
proof of purchase in order to obtain the  
warranty benefits. In the event that you do  
not have proof of purchase date, the  
purchase date for purposes of this warranty  
will be the date of manufacture.  
If your Cuisinart® SmartPowerChrome  
5-Speed Electronic Hand Mixer should prove  
to be defective within the warranty period,  
we will repair it, or if we think necessary,  
The retail store shall then, at its discretion,  
either repair the product, refer the consumer  
to an independent repair facility, replace the  
product, or refund the purchase price less  
the amount directly attributable to the  
consumer’s prior usage of the product. If the  
above two options do not result in the  
appropriate relief to the consumer, the  
consumer may then take the product to an  
independent repair facility if service or repair  
can be economically accomplished. Cuisinart  
and not the consumer will be responsible for  
the reasonable cost of such service, repair,  
replacement, or refund for nonconforming  
products under warranty.  
16  
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California residents may also, according to  
their preference, return nonconforming  
products directly to Cuisinart for repair, or if  
necessary, replacement, by calling our  
Consumer Service Center toll-free at 1-800-  
726-0190.  
Cuisinart will be responsible for the cost of  
the repair, replacement, and shipping and  
handling for such products under warranty.  
BEFORE RETuRNiNG YOuR  
CuiSiNaRT® PROduCT  
If you are experiencing problems with your  
Cuisinart® product, we suggest that you call  
our Cuisinart® Service Center at  
1-800-726-0190 before returning the product  
serviced. If servicing is needed, a  
Representative can confirm whether the  
product is under warranty and direct you to  
the nearest service location.  
Important: If the nonconforming product is to  
be serviced by someone other than  
Cuisinart’s Authorized Service Center, please  
remind the servicer to call our Consumer  
Service Center at 1-800-726-0190 to ensure  
that the problem is properly diagnosed, the  
product is serviced with the correct parts,  
and the product is still under warranty.  
17  
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NOTES  
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NOTES  
19  
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Coffeemakers  
Food  
Processors  
Toaster Ovens  
Blenders  
Cookware  
Ice Cream  
Makers  
Cuisinart offers an extensive assortment of top quality products to make life in the  
kitchen easier than ever. Try some of our other countertop appliances and  
®
cookware, and Savor the Good Life  
.
©2007 Cuisinart  
Cuisinart® is a registered  
trademark of Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
Any other trademarks or service marks of third parties referred to herein are  
the trademarks or service marks of their respective owners.  
07CU26514  
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Version no.: HTM5CH IB-8005  
COlOR BREaK – PRiNTiNG iNKS  
Size: 203mm(W) x 152mm(H)  
Total Pages: 20 pages  
Material: Cover : 157gsm MattArtpaper  
Inside : 120gsm GlossArtpaper  
Coating: Varnishing in cover page  
Cyan  
Magenta  
Yellow  
Black  
Color: Cover:4C + 1C (Black)  
Inside:1C + 1C (Black)  
all art prints CMYK  
Date: 08-08-2007  
P. O. No. 0708000 (08-00-2007_OP)  
Coordinator: Astor You  
Printer: Chung Tai  
Other instructions:  
PMS 5555 prints to match  
Hi res in place  
Size: 8” x 6”  
Date: 07/30/07 Initials: dd  
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