Cuisinart HTM-3 HTM-5 User's Manual
Contents
1. SmartPower Electronic Hand Mixer Limited Three Year Warranty This warranty supersedes all 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 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 be free of defects in materials and workmanship under normal home use for three years from the original date of purchase 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 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 To facilitate the speed and accuracy of your return please also enclose 7 00 for shipping and handling of the product California residents need only supply a proof of purchase and should call 1 800 726 0190 for shipping instructions Please2. chocolate morsels 2 3 cup almond brickle bits may substitute coconut 2 3 cup mini M amp M Chocolate Mini Baking Bits 2 3 cup raisins or dried tart cherries NONON 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 Mix on speed 1 Low to combine 10 seconds 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 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 amp M s and raisins continue to beat on speed 2 Low until blended about 30 to 40 seconds 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 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 19 Lemon Lime Sugar Cookies These old fashioned crackly
3. firmly packed 1 tablespoon ground cinnamon 1 2 teaspoon freshly grated nutmeg 3 cups all purpose flour 1 tablespoon baking powder 3 4 teaspoon salt 2 cups granulated sugar 1 cup unsalted butter cut into 1 2 inch pieces 4 large eggs 2 teaspoons vanilla extract 1 2 cup dried cranberries may substitute dried cherries blueberries or raisins Preheat oven to 350 F Lightly coat a 13 x 9 x 2 inch rectangular baking pan 15 cup with cooking spray Place the apples lemon juice brown sugar cinnamon nutmeg and dried cranberries in a medium bowl Toss gently to combine reserve Place the flour baking powder and salt in a medium bowl Mix on speed 1 Low to blend and aerate 15 seconds reserve 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 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 About 1 1 2 pounds apples before trimming Nutritional information per serving 24 pieces Cal
4. sugar cookies are flavored with lemon and lime for a refreshing change Preparation 10 15 minutes plus baking time Makes 50 cookies 3 1 2 pounds cookie dough 4 cups all purpose flour 2 teaspoons baking soda 1 2 teaspoon salt 1 2 cup 1 stick unsalted butter cut in 8 pieces 1 2 cup vegetable shortening 2 1 2 cups granulated sugar divided 1 2 cup Lyle s Golden Syrup may use light corn syrup 2 large eggs zest of 1 lemon bitter white pith removed finely chopped zest of 1 lime bitter white pith removed finely chopped 1 teaspoon lemon extract 1 teaspoon lime extract Preheat oven to 350 F Line baking sheets with parchment Place the flour baking soda and salt in a medium bowl Use speed 1 to blend and aerate 20 seconds Reserve 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 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 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 min
5. Cuisinart INSTRUCTION AND m 3 Speed Electronic and HTM 3 SMARTPOWER 5 Speed Electronic Hand Mixers HTM 5 For your safety and continued enjoyment of this product always read the instruction book carefully before using TABLE OF CONTENTS Important Safeguards Page 2 Introduction Page 2 Features and Benefits Page 3 Use and Care Page 4 Quick Reference Chart Page 5 Recipes 225 Page 5 Waranty 2 2c cce008eo e040 Page 15 IMPORTANT SAFEGUARDS When using an electrical appliance basic safety precautions should always be followed including the following 1 Read all instructions 2 To protect against risk of electrical shock do not put the hand mixer or cord in water or other liquid If hand mixer or cord falls into liquid unplug the cord from outlet immediately Do not reach into the liquid 3 To avoid possible accidental injury close supervision is necessary when any appliance is used by or near children 4 Unplug from outlet when not in use before putting on or taking off parts and before cleaning 5 Avoid contact with moving parts Keep hands hair clothing as well as spatulas and other utensils away from beaters during operation to reduce risk of injury to persons and or damage to the mixer 6 Remove beaters from the mixer before washing 7 Do not operate any appliance with a damaged cord or plug after the appliance malfunctions o
6. Preparation 5 minutes or less Makes 3 4 cup 1 2 cup unsalted butter room temperature 2 tablespoons maple syrup not pancake or sugar syrup zest of 1 orange finely chopped 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 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 Variation For Lemon Honey Butter substitute honey for the maple syrup and lemon zest for the orange zest Double Chocolate Walnut Brownie Drops Great bite sized brownies Preparation 10 15 minutes plus baking time Makes 26 may be doubled 2 ounces unsweetened chocolate chopped 1 1 2 cups all purpose flour 1 2 teaspoon baking powder 1 2 teaspoon salt 8 tablespoons unsalted butter cut in 8 pieces 1 2 cup granulated sugar 1 2 cup brown sugar firmly packed 1 large egg 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 Place the flour baking powder and salt in a medium bowl mix on speed 1 Low for 20 seconds to combine Reserve Place the butter and sugars in a medi um b
7. 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 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 This limited warranty does not cover any damage caused by accident misuse shipment or other than ordinary household use 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 To obtain warranty service please call our Consumer Service Center at 1 800 726 0190 or write to Cuisinart 150 Milford Road East Windsor NJ 08520 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 15 Cuisinart SAVOR THE GOOD LIFE Tm 1 7 amp 2 kp a eer a ra a Coffeemakers Food Toaster Ovens Blenders Cookware Ice Cream Processors Makers Cuisinart offers an extensive assortment of top quality products to mak
8. ary this by changing the fla vor of the oil or vinegar or by adding herbs Preparation 10 minutes or less Makes about 2 cups 1 clove garlic peeled and finely minced 2 tablespoons Dijon style mustard 1 2 cup wine vinegar or lemon juice 1 2 teaspoon kosher salt 1 4 teaspoon freshly ground pepper 1 cup extra vegetable oil 1 2 cup extra virgin olive oil 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 blended If vinaigrette is made ahead and separation occurs mix on speed 1 Low until blended Nutritional information per serving 1 tablespoon Calories 92 98 from fat carb 1g pro 0g e fat 10g sat fat 1g chol Omg sod 54mg e calc 1mg fiber 0g Creamy Blue Cheese Dressing 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 Preparation 10 minutes or less Makes about 2 cups dressing 1 clove garlic peeled and chopped 1 2 ounce shallot peeled and chopped 1 cup nonfat yogurt 1 2 cup lowfat buttermilk 1 3 cup lowfat mayonnaise 3 4 teaspoon dry mustard 1 2 teaspoon Worcestershire sauce 1 4 teaspoon white pepper 3 ounces crumbled blue cheese Dash hot sauce to taste Place the garlic shallot buttermi
9. c 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 ina 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 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 Variation 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 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 Preparation less than 5 minutes Makes 2 cups 1 1 4 cups heavy cream chilled 2 tablespoons granulated sugar 1 1 2 teaspoons vanilla extract Place the cream sugar and vanilla ina medi
10. d 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 sweet potatoes in the casserole Bake the preheated 350 F oven for 25 to 30 minutes until heated through and lightly browned on top Serve hot 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 Three Cheese Souffl Full of rich cheese flavor this souffl makes a wonderful supper or brunch Preparation 25 30 minutes plus baking time Makes 8 servings Unsalted butter for dish 1 2 cup grated Reggiano Parmesan cheese divided 1 4 cup unsalted butter 5 tablespoons all purpose flour 1 1 4 cups evaporated fat free milk not reconstituted 1 4 cup dry white vermouth pinch cayenne pinch freshly ground nutmeg 6 large egg yolks 3 4 cup grated imported Gruy re cheese 1 2 cup grated sharp white cheddar cheese 1 teaspoon kosher salt 1 4 teaspoon freshly ground pepper 8 large egg whites 1 4 teaspoon cream of tartar Arrange rack in lower third of oven preheat oven to 400 F Generously butter a 10 cup souffl dish you may also use eight 1 1 4 cup individual souffl dishes and sprinkle with half the Parmesan Melt butter in a 2 3 4 quart saucepan over medium heat Stir in flour and cook stirri
11. d using speeds 1 or 2 of your hand mixer 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 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 e 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 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 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 SWEETS Nutmeg Muffins These tasty muffins are just right for a holiday bread basket Preparation 10 15 minutes plus baking time Ma
12. e pur es 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 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 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 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 Provides fingertip control of all speeds Exclusive Rotating Swivel Cord Unique swivel cord can be positioned for comfort with right or left handed use Patent pending 3 Spatula Included Beater Release Trigger Conveniently located trigger for easy ejection of beaters 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 Heel Rest Allows mixer to rest squarely on countertop Easy To Clean not shown The SmartP
13. e life in the kitchen easier than ever Try some of our other countertop appliances and cookware and Savor the Good Life www cuisinart com 2002 Cuisinart Cuisinart is a registered trademark of Cuisinart 150 Milford Road East Windsor NJ 08520 Printed in China 02CU13049
14. e vanilla and beat on speed 1 Low to blend in 10 seconds 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 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 Nutritional information per kiss Calories 26 19 from fat carb 5g pro 0g fat 1g sat fat 0g chol Omg sod 8mg calc 1mg fiber 0g 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 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 Preparation 15 minutes plus baking time Makes 18 24 servings Cooking spray 3 cups sliced apples peel core quarter apples cut into 1 8 inch slices Juice of 1 lemon 3 4 cup brown sugar
15. erving to 11 soften Serve with crackers pita or bagel chips This cheese also makes a good topping for baked potatoes Nutritional information per serving 2 tablespoons made with lowfat cream cheese Calories 58 69 from fat carb 19 pro 3g e fat 4g sat fat 3g chol Img sod 156mg e calc 35mg fiber 0g 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 Preparation 10 minutes or less Makes 2 cups 8 ounces cream cheese lowfat or regular cut into 8 pieces 1 2 cup sour cream lowfat or regular 1 roasted red pepper cut into 1 inch pieces 1 3 cup chopped sun dried tomatoes not oil packed 1 tablespoon chopped fresh parsley 1 clove garlic chopped 1 2 teaspoon basil 1 8 teaspoon freshly ground black pepper Combine all ingredients in a medium bowl Mix on speed 2 Low until well 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 Nutritional analysis per serving 2 tablespoons made with lowfat products Calories 54 52 from fat carb 4g pro 2g e fat 3g sat fat 2g chol 7mg sod 111mg e calc 43mg fiber 0g Basic Vinaigrette The perfect topping for a crisp green salad you can easily v
16. es 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 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 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 Do not use nonstick cookware with the hand mixer Tip For a lighter everyday version use evaporated fat free milk not reconstituted in place of the milk and half and half Souffl d 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 Preparation 20 25 minutes plus cooking and baking times Makes 8 12 servings Cooking spray 3 1 2 pounds sweet potatoes or
17. inch pieces 2 1 2 cups granulated sugar divided 3 4 cup all purpose flour 1 4 cup unsweetened cocoa 1 2 teaspoon cinnamon 1 4 teaspoon baking powder 1 8 teaspoon salt 1 large egg yolk 16 ounces cream cheese regular at room temperature 16 ounces low fat cream cheese at room temperature 4 large eggs 2 tablespoons cornstarch 2 teaspoons vanilla extract Chocolate curls for garnish optional 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 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 Place cream cheeses and sugar ina large mixing bowl Beat on speed 1 Low 10 until combined and smooth 2 minutes Using speed 1 Low add eggs one ata time mixing for 15 seconds after each addition Scrape the bowl Add corn starch mix on speed 1 Low for 20 se
18. ium Speed Complete beating cake mixes Mix scratch cake batters Complete mixing frostings Whip potatoes squash Beat whole eggs yolks Start whipping cream Speed 4 High Speed e Complete whipping cream Speed 5 High Speed e Whip egg whites RECIPES Mixing Tips e Always read entire recipe and measure all ingredients before beginning the mixing process 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 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 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 e For best results use heavy cream cold from the refrigerator for whipped cream e For best results whip egg whites in a spotlessly clean stainless steel or glass mixing bowl If available use a copper mixing bowl Chocolate chips nuts raisins etc can be adde
19. kes 12 regular or 24 mini muffins Cooking spray cups unbleached all purpose flour tablespoons brown sugar packed tablespoon baking powder teaspoon freshly grated nutmeg teaspoon salt large eggs cup evaporated skimmed milk not reconstituted or whole milk 1 4 cup unsalted butter melted and cooled Preheat the oven to 375 F Spray 12 regular or 24 mini muffin cups N Na UON N 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 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 Muffins may be made ahead and frozen thaw and warm before serving 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 Maple Orange Butter Maple Orange Butter also makes a great spread for pancakes waffles biscuits or scones
20. lk 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 12 30 seconds longer Let stand for 30 minutes before using to allow flavors to develop Cover and refrigerate all unused portions Keeps 1 week Nutritional information per serving 4 teaspoons Calories 27 54 from fat carb 19 pro 1g e fat 1g sat fat 0g chol 2mg sod 47mg e calc 29mg fiber 0g Garlic amp Chive Mashed Potatoes Old fashioned comfort food at its best For basic mashed potatoes omit the garlic and chives Preparation 20 minutes or less plus cooking time for potatoes Makes 7 cups 12 servings 3 pounds russet or Yukon gold potatoes 4 6 cloves garlic peeled and halved 2 teaspoons kosher salt divided 1 teaspoon white wine vinegar 3 4 cup whole milk 1 2 cup half and half 3 tablespoons unsalted butter 1 2 cup 1 4 ounce chopped fresh chives 1 4 teaspoon freshly ground white or black pepper 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 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 minut
21. ng 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 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 with hot water and soap dry completely Place egg whites and cream of tartar in a large stainless or glass mixing bowl Beat on speed 5 High until stiff peaks 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 souffl 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 souffl until puffed and golden about 45 to 50 minutes for the large souffl 14 and 25 to 30 minutes for individual souf fl s The centers will be just barely set and creamy Sprinkle with chopped fresh chives and serve immediately 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 Cuisinart
22. ories 253 31 from fat carb 56g pro 3g fat 9g sat fat 5g chol 75mg sod 151mg calc 31mg fiber 2g 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 Preparation 15 minutes or less baking time 60 70 minutes Makes 16 servings 2 1 4 cups cake flour 1 1 2 cups granulated sugar divided 1 tablespoon baking powder 1 4 teaspoon salt 1 tablespoon finely chopped lemon zest 1 tablespoon finely chopped orange zest 1 2 cup orange juice 1 4 cup fresh lemon juice 1 4 cup frozen orange juice concentrate thawed not reconstituted 1 2 cup flavorless vegetable oil 1 1 2 teaspoons vanilla extract 1 2 teaspoon almond extract 2 large egg yolks 7 large egg whites 1 4 teaspoon cream of tartar powdered sugar for dusting 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 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 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 reser
23. ower Mixer has a smooth sealed base It wipes clean instantly AM Inserting Super Sized Beaters 1 USE AND CARE Collar i Larger Hole Unplug the mixer and set the speed control to the OFF position 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 Cleaning and Removing Super Sized Beaters 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 ina dishwasher 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 QUICK REFERENCE CHART Mixing Techniques The SmartPower Mixer should always be set on the lowest speed when you start mixing paar 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 e Add flour to batters or liquids to dry ingredients e Start mixing frostings e Start mixing cake mixes Speed 2 Low Speed e Add eggs to batters doughs e Whip potatoes squash e Mix pudding batters Speed 3 Med
24. owl 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 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 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 Oatmeal Monster Cookies A traditional Cuisinart favorite these yummy oatmeal cookies are loaded with mix ins Preparation 10 15 minutes plus baking time Makes 60 cookies 2 cups all purpose flour 1 1 2 teaspoons baking soda 1 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 large eggs tablespoons milk teaspoons vanilla extract cups quick cooking oats 3 cup coarsely chopped pecans almonds or walnuts 2 3 cup semi sweet chocolate morsels 2 3 cup white
25. r is dropped or damaged in any manner Return appliance to the nearest authorized Cuisinart service facility for examination repair or mechani cal or electrical adjustment 8 The use of attachments not recom mended by Cuisinart may cause fire electrical shock or risk of injury 9 Do not use outdoors or anywhere the cord or mixer might come into contact with water while in use 10 To avoid possibility of mixer being accidentally pulled off work area which could result in damage to the mixer or in personal injury do not let cord hang over edge of table or counter 11 To avoid damage to cord and possible fire or electrocution hazard do not let cord contact hot surface including the stove SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY NOTICE This appliance has a polarized plug one prong is wider than the other As a Safety feature 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 INTRODUCTION Whether you re making a quick cake mix for an after school party or treating friends to decadent chocolate mousse brownies the Cuisinart SmartPower Mixer will serve you well Its superior mixing performance and state of the art features spoil you for any other mixer Super sized beaters power through heavy cookie dough and vegetabl
26. um 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 Nutritional information per serving 2 tablespoons Calories 70 86 from fat carb 2g pro 0g e fat 7g sat fat 4g chol 25mg sod 7mg e calc 12mg fiber 0g Variation 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 SAVORIES Herbed Cheese Instead of purchasing expensive herb flavored cheeses you can easily prepare your own Preparation 10 minutes or less Makes about 2 cups 8 ounces cream cheese lowfat or regular cut into 8 pieces 5 ounces chevre or other goat cheese soft type not aged 1 clove garlic peeled and minced 1 tablespoon finely minced shallot or green onion 1 tablespoon finely chopped fresh parsley 1 teaspoon herbs de Provence 1 2 teaspoon kosher salt 1 4 teaspoon white pepper dash hot sauce to taste 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 s
27. utes 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 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 Meringue Kisses Light as a cloud these little kisses are just the thing when the sweet tooth bites Preparation 15 20 minutes plus baking and resting times Makes 36 1 tablespoon butter melted 2 tablespoons powdered sugar 4 large egg whites 1 8 teaspoon cream of tartar 3 4 cup granulated sugar superfine is best 1 teaspoon vanilla or almond extract 2 ounces chopped semi sweet or bittersweet chocolate 1 8 inch chop 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 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 th
28. ve 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 ata 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 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 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 Cappuccino Cheesecake 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 Cooking spray tablespoons instant espresso powder 1 2 cup half and half 3 tablespoons unsalted butter cut in 1 2
29. yams peeled cut in 1 2 inch slices zest of 1 lemon finely chopped 2 tablespoons fresh lemon juice 1 2 cup brown sugar light or dark firmly packed divided 5 tablespoons butter room temperature divided 1 2 cup evaporated fat free milk 3 large eggs 1 1 2 teaspoons kosher salt divided 1 2 teaspoon freshly ground pepper 1 3 cup half and half 1 2 teaspoon cinnamon 1 4 teaspoon freshly grated nutmeg pinch cayenne 2 3 cup coarsely chopped pecans Preheat the oven to 350 F Coat an 8 cup shallow casserole baking dish with cooking spray 13 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 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 an
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