Cuisinart PowerSelect CHM-7, CHM-7PK - PowerSelect Hand Mixer Instruction And Recipe Booklet

INSTRUCTION AND

RECIPE BOOKLET

CHM-7P o w e r S e l e c t

™

7-Speed Electronic Hand Mixer

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

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 1

TABLE OF CONTENTS

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

Introduction . . . . . . . . . . . . . . . . . . . . . . . 2

Features and Benefits . . . . . . . . . . . . . . 3

Use and Care . . . . . . . . . . . . . . . . . . . . . 4

Quick Reference Chart . . . . . . . . . . . . . . 4

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . 5

Warranty . . . . . . . . . . . . . . . . . . . . . . . . 22

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 motor
housing or cord in water or other liquid. If
hand mixer motor housing 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 or after the
appliance malfunctions, or is dropped
or damaged in any manner. Return
appliance to the nearest authorized
Cuisinart service facility for examination,
repair, mechanical or electrical adjust­ment.

8. The use of attachments not recommend­ed 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 surfaces, including
the stove.

12. The chef’s whisk should be used without
any other attachment.

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

Get ready to enjoy more mixing opportuni­ties with the extremely versatile Cuisinart

®

PowerSelect™7-Speed Hand Mixer. A
220-watt motor breezes through big mixing
jobs, and Automatic Feedback kicks in more
power whenever it’s needed. Don’t worry
about messy splatters...our SmoothStart

™

feature, with its 3 extra-low speeds, keeps
all the ingredients right in the bowl where
they belong!

2

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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 maximum 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.

SmoothStart

™

When the mixer is turned on, the beaters
start spinning very slowly to prevent
ingredients from splattering.

3 Low Mix Speeds

Lower mixing speeds provide greater control
when folding or mixing dry ingredients.

Easy To Clean

The PowerSelect™Mixer has a smooth,
sealed base; wipes clean instantly.

1. One-Step ON/OFF Switch

One-step power switch allows you
to turn mixer on and off in a single

operation. Touch speed control allows
you to change speeds quickly while
you are mixing.

2. LED Speed Display

Digital speed settings are easy to read.

3. Touch Speed Control

Allows you to change speeds quickly
while you are mixing.

4. Exclusive Rotating Swivel Cord

Unique swivel cord can be positioned for
comfortable right- or left-handed use.
(Patent pending)

5. Spatula Included

6. Beater Release Button

Conveniently located button for easy
ejection of beaters or whisk.

7. Super-Sized Beaters

Extra-long, extra-wide beaters for
superior, faster aerating, mixing, and
whipping. Designed without center post
to prevent ingredients from clogging up
beaters. Beaters are easy to clean and
dishwasher-safe.

8. Heel Rest

Allows mixer to rest squarely on
countertop.

9. Chef’s Whisk

Professional 3''-diameter whisk
adds volume to whipped cream and
creates stiff, fine-textured egg whites.
Provides superior whipping and aerating.

3

2 .

3 .

4 .

5 .

6 .

1 .

7 .

9 .

8 .

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USE AND CARE

Turning Mixer On/Off

Plug mixer into outlet. Press ON/OFF switch
to turn mixer ON. Mixer will immediately
begin to mix on Speed 1. To turn mixer off,
press ON/OFF switch again.

Inserting Beaters

1. Unplug mixer and set the power switch
to the OFF position.

2. Insert beater with collar into larger hole.
Push beater in until it clicks into place.
Insert the beater without collar into
smaller hole. Push beater in until it
clicks into place.

Inserting Chef's Whisk

1. Unplug mixer and set the speed control
to the OFF position.

2. Hold chef’s whisk at stem end, and insert
into either hole. Push whisk in until it
clicks. DO NOT PUSH WHISK IN FROM
WIRE END, AS YOU MAY
DAMAGE WIRES.

Cleaning and Removing PowerSelect

TM

Beaters

1. Before cleaning the PowerSelectTMMixer,
press the OFF switch and unplug from
wall outlet. Press the eject button and
remove the beaters from the mixer.
Wash the beaters after each use in hot,
soapy water or in a dishwasher.

2. NEVER PUT THE MOTOR HOUSING IN

WATER OR OTHER LIQUID TO
CLEAN. Wipe it with a damp cloth or

sponge. Do not use abrasive cleansers,
which could scratch the surface.

QUICK REFERENCE

Mixing Techniques

The PowerSelectTMMixer should always
be set on the lowest speed when you
start mixing.

NOTE: The chef’s whisk attachment
is used only for light whipping. See Speeds
4, 6, and 7 below. For all other mixing tasks,
use the beaters.

With the Beaters
Speed 1

• Ultra-slow mixing to combine and
aerate dry ingredients without splatter

• Add nuts, chips, dried fruit to cookie
doughs/cake batters

• Fold delicate creams and egg whites
into batters

• Start mixing frostings

• Stir sauces/gravies

• Mix muffins/pancakes

Speed 2

• Cream cold (not frozen) butter and sugar

• Mash potatoes/squash

• Add dry ingredients to batters/doughs

Speed 3

• Start mixing cake mixes

• Add eggs to batters/doughs

• Add dry ingredients alternately with
liquid ingredients

• Cream softened butter and sugar

• Whip potatoes/squash

Speed 4

• Whip cream (with chef’s whisk)

• Complete beating butter cream frostings

• Complete beating cake mixes

Speed 5

• Beat whole eggs/yolks

• Mix thin batters

With Chef’s Whisk Attachment
Speed 6

• Add sugar to whipped egg whites
for meringues

• Beat egg yolks until thick and light

Speed 7

• Whip egg whites

4

Larger
Hole

Collar

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RECIPES

Mixing Tips

• 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 and 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 at a similar
room temperature. While the Cuisinart

®

PowerSelect™Mixer can easily mix cold
cream cheese, the trick is not to add too
much air, which can cause cracking.

• For best results, use heavy cream, cold
from the refrigerator, for whipped cream.

• 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
added 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 yolk, 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 prevent the whites from whip­ping properly.

• To achieve the most volume of 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 beginning
again.

• 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 analysis 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.

Note: All recipes are mixed with beaters
unless recipe specifies using chef’s whisk.

CINNAMON MUFFINS

These tasty muffins are great for bre a k f a s t .

You may add blueberries or chop ped apple

for a fruit muff i n .

Makes 12 regular or 24 mini-muffins

cooking spray
3 tablespoons brown sugar, packed
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon

1

⁄4teaspoon salt
2 large eggs
1 cup evaporated skimmed milk

(not reconstituted), or whole milk

1

⁄4cup unsalted butter, melted and

cooled

P r eheat the o ven to 375˚ F. Lightly coat 12
regular or 24 min i muff in cups with co oking
spray (even if using nonstick bakeware ) .

C r umble the brown sugar to re m o v e
lumps. Plac e the brown sugar, flour, baking
p o w d e r, cinnamon, and salt in a medium
bowl. Mix on Speed 1 for 30 seconds to
combine; re s e r v e .

Place the eggs into a sec ond b owl. Beat
on Spe ed 3 until slightly foamy, ab out
30 seconds. While mixing on Speed 3,
add the milk and melted butter; mix for

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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 5

15 se conds. Pour over the dry ingre d i e n t s ,
and use Speed 1 to fold in until the
i n g red ients are just moistened. Scoop into
the pre p a red muffin cups. Bake in the
p reheated ove n: 18 -20 minutes for re g u l a r
m u ffi ns, 14-16 minutes for mini-muff i n s ,
until lightly browned an d spr ingy to to uch
in the center. Serve warm with Maple
Orange Butter. Muffins may b e mad e
ahead and f rozen; thaw and warm before
s e rv i n g .

Nutritional information per serving

(1 regular or 2 mini muffins):

Calories 155 (29% from fat) • carb. 22g • pro. 5g

• fat 5g • sat. fat 3g • chol. 46mg • sod. 208mg

• calc. 141mg • fiber 1g

MAPLE ORANGE BUTTER

Maple Orange Butter also makes a
g re at sp read for p ancakes , waff l e s ,

biscuits or scones .

Makes 3⁄4c u p

1

⁄2cup unsalted butter, room

temperature

2 tablespoons maple syrup (not

pancake or sugar syrup)
zest of 1 orange, finely chopped

Use Sp eed 5 to beat butter in a mixing
bowl until light and fluff y, about 1 minute.
Add maple s yrup and o range zest, beat on
Speed 5 for 1 minute longe r until flu ffy and
completely c ombined .

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

DOUBLE CHOCOLATE GRAHAM

O AT COOKIES

Makes about 45 three-inc h cookies

1 cup graham cracker crumbs
1 cup rolled oats (regular, not quick-

cooking)
11⁄2cups all-purpose unbleached flour
1 teaspoon baking soda

1

⁄2teaspoon salt

1 cup unsalted butter, cut in 16

pieces, at room temperature

3

⁄4cup granulated sugar

3

⁄4cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
12⁄3cups (11-ounce package) semi-

sweet or milk chocolate morsels

P reheat oven to 350°F. Line baking she ets
with parchment pap er or a nonstick baking
sheet liner.

In a small bowl, combine graham crack er
c rum bs, oats, flo ur, baking soda, and salt.
Mix on Spe ed 1 for 15 sec onds; re s e rv e .

Place the butter and both sugars in a larg e
bowl. Mix on Sp eed 1 unti l cre a m y , about
45 to 60 second s. Mix on Speed 3 un til
c rea med a nd sm ooth, about 1 minute. Mix
in eggs and vani lla, 30 se conds on Speed

2. Add the flour mixture in 2 additio ns,
mixing on Speed 2. Ad d cho colate
morsels, mix on Speed 2 unt il combined,
about 20 s econds.

D rop by round ed spoonfu ls (2 table spoons;
for ease yo u may use a #40 ice cre a m

scoop) onto pre p a r ed baking sh eets. Bake
for 9-11 minutes, or until set. Cool for 2
minutes on baking shee ts, then re move to
w i re racks to cool compl etely.

N o t e : For a cookie w ith nuts, substit ute
half or all of the chocol ate mo rsels with
chopped nuts.

Nutritional information per cookie:

Calories 154 (42% from fat) • carb. 21g • pro. 2g

• fat 7g • sat. fat 4g • chol. 20mg • sod. 134mg

• calc. 37mg • fiber 1g

LEMON WHITE

C H O C O L ATE CHIP

M A C A D A M I A NUT COOKIES

Makes 40 cookies
(using 2-ta blespoon scoop)

21⁄4cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon finely grated lemon

zest (yellow only – no white)

3

⁄4cup granulated sugar

1

⁄2cup packed brown sugar

1 cup unsalted butter, cut in

1

⁄2-inch slices, at room temperature
2 large eggs, lightly beaten
1 teaspoon pure lemon extract

1

⁄2teaspoon pure vanilla extract

2

⁄3cup white chocolate chips

2

⁄3cup chopped toasted macadamia nuts

Place flour, ba king soda, salt and lemon
zest in a medium bow l. Mi x using Sp eed

6

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 6

1 for 15 seconds . Rese rve. Preheat
oven to 350° F. Line ba king sheets with
p a rchm ent or no nstick bakin g liner.

Place brown and granulated sugars in a
medium bowl with butte r. Cream usi ng
Speed 1 until li ght and fluff y , about 11⁄

2

minutes. Add eggs and extracts, cream f or
30 se conds longer. Ad d flo ur mixture; mix
on Spee d 2 until combined, about 45 sec­onds. Scrape the bowl. Add white choco ­late chips and m acadamia nuts. Mix on
Speed 2 until blended, about 30 seconds.

D rop dough by rou nded spoonfuls (a bout
2 tablespoons each – #40 ice cre a m
scoop) onto pre p a red baking sheets, about
3 inche s ap art. Bake for 15 to 16 minutes
until golden. Let cool on baking sheets for
2 to 3 minutes, then transf er to a wire r ack
to cool completely. Store in an airtight c on­t a i n e r.

Nutritional information per cookie:

Calories 143 (56% from fat) • carb. 15g • pro. 2g

• fat 9g • sat. fat 4g • chol. 24mg • sod. 95mg

• calc. 19mg • fiber 1g

C H O C O L ATE CHIP

SHORTBREAD COOKIES

Makes about 4 dozen c ookies

1 cup unsalted butter, room

temperature

3

⁄4cup brown sugar, packed
11⁄2teaspoons pure vanilla extract
2 cups all-purpose four
1 cup miniature semi-sweet

chocolate chips
granulated sugar for garnish

P reheat oven to 350ºF.

S t a r ting on Spee d 1, cream butter a nd
b r own sug ar fo r abo ut 30 sec onds.
I n c rea se to Speed 3 a nd mix for 3 minutes
or unt il light and f luff y. Sc rape bowl and
beat in va nilla, about 30 seconds. Spr inkle

1

⁄2of the flour over the top and beat on 1
until mixed in, about 20 se conds . Sprinkle
the remaining flour and beat until a dough
begins to form, about 45 seconds. Using
Speed 1, s tir in chocolate chips.

Roll dough into 11⁄4-inch balls and place
about 3 inc hes a part on ungreased cookie
sheets. Using the bottom of a d rinking
glass which has been smeared with a little
bit of butter, dip it in suga r, and fl atten
each c ookie to about 3⁄8-inch. Bake in
p r eheated 350°F oven for about 12
minutes until cookies are jus t beg inning
b r own on edges .

Cool on bak ing sheets for 2 minutes, then
transfe r to a wire rack to cool completely.

S t o re in an airtight conta iner.

Nutritional information per cookie:

Calories 79 (57% from fat) • carb. 8g • pro. 1g

• fat 5g • sat. fat 3g • chol. 10mg • sod. 1mg

• calc. 4mg • fiber 0g

C H O C O L ATE A L M O N D

B I S C O T T I

Makes about 4 dozen

21⁄2cups all-purpose flour

2

⁄3cup unsweetened cocoa powder

(Dutch process preferred)

2 teaspoons baking powder

1

⁄2teaspoon salt

1

⁄2cup unsalted butter, room

temperature

1

⁄2cup granulated sugar

1

⁄2cup packed brown sugar
3 large eggs, 1 of them separated
4 ounces bittersweet chocolate,

melted and cooled slightly

1

⁄4cup coffee liqueur (Kahlua®,

Tia Maria®, Kamora®)

1 teaspoon pure vanilla extract

1

⁄4teaspoon almond extract
1 cup slivered almonds, lightly

toasted

Combine the flour, co coa, baking powde r,
and sa lt in a medium bowl. Mix on Speed
1 for 15 seconds. In a large bowl , cre a m
the butter and sugars using Spee d 1, just
until incorpo rated, 5-10 seconds. Add the
2 eggs and egg yolk, one at a time,
beating for 10 seconds after eac h add ition.
Combine the choco late, liqueur, v anilla and
almond extracts; combine with the but ter
m i x t u re, 15 seco nds. Do no t ove rbeat.

Using Speed 1, gradually beat in the flour
m i x t u re, 1 cup at a time , for 15 seconds
after each addition, to for m a soft dough.

7

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 7

Stir in the nuts. For m dou gh int o a rough
9-inch square , cove r with pla stic and
refrigerate the doug h fo r 1 hour or until
it is easy to handle.

P reheat oven to 350ºF. Line a baking sheet
with parchmen t pape r or a nonstick baking
l i n e r. Divide the dough in 3 pie ces, a nd
with floured hands , shape eac h into a
10-inch log. Place on the pre p a r ed baking
sheet and flatten to 2 inc hes a cross. Place
the re s e r ved egg white in a small bo wl
and bea t unt il f rothy using Speed 2. Bru s h
the lo gs with the bea ten e gg white. Bake
30-35 minutes until firm .

Remove from oven and cool o n a rack for
10 minutes. Lower oven temperature to
2 5 0 º F. Slice eac h log into 1⁄2-inch pieces
using a serrated knife, place the biscotti
back on the baking she et and bake
for 15-20 m inutes, until dry. Let co ol
completely on a wire r ack. Store in an
a i r tight containe r.

Nutritional information per biscotti:

Calories 106 (47% from fat) • carb. 12g • pro. 2g

• fat 6g • sat. fat 2g • chol. 18mg • sod. 40mg

• calc. 19mg • fiber 1g

Kahlua®is a registered trademark owned by the
Kahlua Corporation.

Tia Maria®is a registered trademark owned by the
Tia Maria Ltd. Corp.

Kamora®is a registered trademark owned by the
Jim Bean Brands Co.

M O C H A C H O C O L A TE CHIP

C O O K I E S

S e rve these delicious co okies with ice

c rea m for a special dess ert or wit h a glass

of milk for a late night snack.

Makes 31⁄2dozen cookies

11⁄2tablespoons instant coffee

granules or instant espresso
powder

11⁄2tablespoons unsweetened cocoa

powder
2 tablespoon hot water
21⁄4cups all-purpose flour
11⁄4teaspoons baking soda

1

⁄4teaspoon salt

1 cup unsalted butter, cut in

8 pieces, at room temperature

3

⁄4cup firmly packed light brown

sugar

3

⁄4cup sugar
2 large eggs
11⁄2teaspoons pure vanilla extract
11⁄2cups semi-sweet chocolate

morsels (can use half white
chocolate morsels)

1 cup pecan halves

(may be toasted)

P reheat oven to 350°F. Line baking she ets
with parchment pap er or nons tick baking
liners. Comb ine i nstant coffee granu les,
cocoa and water in a small bow l; re s e r v e .
Combine flour, s oda and salt in a small
bowl; re s e rv e .

In a large mixing bowl, crea m but ter and
sugars on a low spee d until light a nd fluff y ,
about 2 minutes. Add coff e e / c o c o a / w a t e r
m i x t u re, eggs a nd van illa; gradually
i n c rea se to Speed 4 and mix until well
blended, about 30 seco nds. Using Speed
1, add flo ur mixture and mix unt il com­bined, about 30 second s. Scrape bowl
with a spat ula and c ontinue mixing unt il
well blended, about 30 seco nds. Add
chocolate chips a nd pe cans; mix on Speed
2 until just combined, about 20-30 seconds.

D r op by rounded tablespoon fuls, about the
size of a walnut , (for ease, yo u may use a
#40 ice cream sc oop) 2 inc hes a part, on
p r e p a red baking shee ts. Bake until golde n,
about 16 to 18 minutes. Cool sl ightly on
baking sheet and then transfe r to a wire
rack to cool co mpletely. Store in an airt i g h t
c o n t a i n e r.

Nutrition information per cookie:

Calories 141 (57% from fat) • carb. 14g • pro. 1g

• fat 9g • sat. fat 4g • chol. 17mg • sod. 86mg

• calc. 8mg • fiber 2mg

CAPPUCCINO CHEESECAKE

Makes 12-16 serv i n g s

2 tablespoons instant espresso

powder

1

⁄2cup half-and-half

cooking spray

3 tablespoons unsalted butter, cut in

1

⁄2-inch pieces

21⁄2cups granulated sugar, divided

3

⁄4cup all-purpose flour

1

⁄4cup unsweetened cocoa

8

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 8

1

⁄2teaspoon cinnamon

1

⁄4teaspoon baking powder

1

⁄8teaspoon salt
1 large egg yolk
16 ounces cream cheese (regular),

at room temperature

16 ounces lowfat cream cheese,

at room temperature
4 large eggs*
2 tablespoons cornstarch
2 teaspoons vanilla extract

Chocolate curls for garnish,

optional

In a small bowl dissol ve the espresso pow­der in the half-and -half; re s e rve. Pre h e a t
oven to 350° F. Lightly coat a 9 x 3 inch
s p r i n g f o r m or cheese cake pan w ith cook­ing spray.

Place the butter and 1⁄4cup o f the sugar in
a medi um bo wl. M ix on Speed 3 to cre a m ,
11⁄2minutes. Add flour, c ocoa, cinnamo n,
baking powde r, and salt; mix on Speed 1
until combine d, 30 seconds. Add egg yolk
and m ix on Speed 1 until cru m b l y , 15 s ec­onds. Press into bottom of pre p a red pan.
Bake in preh eated 350°F oven for 10 min­utes, until slight ly pu ffed (c rust may have
cracked appearance; that is normal). Place
on a rack to c ool. When t he pa n is cool to
touch, wrap a she et o f alum inum foil
a round the bottom and sides of the pan
so that it comes up at least 2 inches.

Place cream cheeses and remaining s ugar
in a large mixing bowl. Beat on Speed 2
until combine d and smoo th, 2 minutes.
Using Speed 1, a dd eggs, one at a time,

mixing for 15 se conds after each addition.
Scrape the bowl. Add corn s t a rch, mix on
Speed 1, 20 seconds. Scrape the bo wl.
Add half-and- half mixture and vanilla
extract; mix on Speed 2 unt il smooth and
completely c ombined . Pour the mixture
over the c ooled crust. Plac e the pan in a
l a rger aluminum pan and place in the o ven;
add en ough hot w ater to the outer pa n so
that it is 1⁄2-inch deep. Bake in the p re h e a t­ed 350° F oven for 60- 70 m inutes, 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
completely 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 cheesec ake is mix ed, a dd
3 ounce s ea ch ch opped white and
bittersweet chocolate using Sp eed 1;
mix for 15 seconds to combine.

* Wa rm cold eggs safely be fore usi ng by
placing in a bowl of hot (not boiling ) water
for 10 minutes. They will incorporate more
easily into your mixture .

LEMON TEA L O A F

Yield: 1 loa f, si xteen 1⁄2-inch slices

3 cups all-purpose flour
2 teaspoons baking powder

1

⁄2teaspoon salt

2

⁄3cup melted butter

2 cups sugar

3

⁄4cup fresh lemon juice, divided

1

⁄4cup finely chopped lemon zest

(about 4 lemons)
4 large eggs
1 teaspoon pure vanilla extract
1 cup whole milk yogurt

1

⁄2cup confectioners sugar, sifted

P r eheat oven to 350° F. Butter a nd flour a
9 x 5 x 3 inch (8-cup) loaf pan.

Sift flour, bak ing po wder, and salt together
into a medium mixing bowl.

Place the melted butte r and sugar in a
l a r ge mixing bo wl and combine using
Speed 3 fo r one minut e. The mixture w ill
still seem slight ly granular. Continue mixing
and ad d 1⁄2cup of the lemon juice and zest.

Add eggs one at a time a nd then th e
v a n i l l a .

Add the dry ingredients and yogurt to the
batter alter nately in three additions, using
Speed 2, ending with the yogurt.

Pour batter into pre p a r ed loaf pan. Bake
on the mid dle r ack f or app roximately
1 hour 35 minutes, rotating the pan half
way through baking time . Chec k cake for
donene ss af ter 1 hour 20 minutes. Cak e

9

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 9

is fini shed when cake teste r comes out
c l e a n .

While cake is baking, mix remaining 1⁄4c u p
of the lemon juice with sifted confectioners
sugar until white and glossy; re s e r v e .

Allow cake to rest abo ut ten minut es, until
cool to the touc h. Remove from pa n and
place on a dish with a lip. Pr ick the c ake
with a toothpick all over the top, part i c u l a r ­ly alo ng the cracks. Pour glaze over top of
cake, spreading it with a spatula or pastry
b r ush to make sure it c overs the top and
side surfaces of the loaf. Transfer to a wire
rack a nd allow c ake to cool completely
b e f o re slicing.

Nutritional information per serving:

Calories 294 (29% from fat) • carb. 49g • pro. 5g

• fat 10g • sat. fat 6g • chol. 75mg • sod. 131mg

• calc.32mg • fiber 1g

SUNSHINE CHIFFON CAKE

C h i f fon ca kes are made with oil rather than

butter or shorteni ng, making them moist

and l ight i n texture. With flecks of fresh cit-

rus, this one is good on its own, or serv e d

with sliced fresh fru i t .

Makes 16 to 20 serv i n g s

7 large eggs, separated
1 teaspoon fresh lemon juice
11⁄2cups granulated sugar, divided
2 cups unbleached all-purpose flour
1 tablespoon baking powder

1

⁄4teaspoon salt

1 tablespoon finely chopped lemon

zest

1 tablespoon finely chopped orange

zest

3

⁄4cup fresh orange juice

1

⁄2

cup flavorless vegetable oil (or
use a nut oil such as almond or

walnut)
11⁄2teaspoons vanilla extract
1 teaspoon almond extract

powdered sugar for dusting

and/or Orange Apricot Glaze

P reheat oven to 325°F. Have ready a 10­inch angel food or tube pan (preferably one
that is one piec e).

Place the egg whites in a large, clean
stainless or glass mix ing bo wl. U sing the
c h e f ’s whisk on Speed 7, whip egg whi tes
until frothy and foamy, ab out 30 seconds,
then add le mon juice. Continue to whip
until thick and opaque, about 3 minutes,
adding

1

⁄

2

cup o f the suga r gra dually to the
egg w hites. Continue to whip unti l stiff and
g l o s s y, about 7 minutes total. Reserv e .

Place the remaining 1 cup of the sugar, th e
f l o u r, baking powder, and sa lt in a larg e
mixing bowl. Inse rt beaters. Mix on Spe ed
1 to blend and aerate, 10 seconds. Place
the egg yolks, zests, juice , oil , and extracts
in a medium bow l. Mix on Speed 3 fo r 30
seconds ; scrape the bo wl. M ake a well in
the center of the dr y ingre dients. Add the
liquid/yolk mixture and mix using Speed 3
until batter is smooth, abou t 1 minute .

Stir 1 cup of the e gg whites into the ba tter
using a sp atula, then gently fold the

remaining egg whites into the batter

1

⁄

3

at a
time. Gently spoon into the pre p a red pan
and ba ke in the prehea ted o ven for 60
minutes, unt il a cake tester comes out
clean when tested. Inve rt the pan immedi­ately onto a wire rack and let the cake cool
completely in the pan upside down on the
rack. This will take about 2

1

⁄

2

to 3 hours.
Run a long thin knife around the outer and
tube edges of the pan and tur n the cake
out o f the pan onto the rack. Use a long
wooden skew er to loose n the cake fro m
the center tube. Remove cak e from pan.
Wrap in pla stic wrap and st ore a t ro o m
t e m p e r a t u re for up to 2 da ys o r re f r i g e r a t e
up to 4 days. (Cake may be also be double
wrapped and frozen – thaw before serv­ing.) Dust with powdere d sug ar bef ore
s e r ving – ser ve wi th a drizzle of the Orange
Aprico t Glaze.

Nutritional information per serving

(based on 18 servings):

Calories 194 (37% from fat) • carb. 27g • pro. 3g

• fat 10g • sat. fat 1g • chol. 83mg • sod. 282mg

• calc. 93mg • fiber 0g

*Stir flour, then sp oon into me asuring cup.
Level off w ith the ba ck of a table knife or
s p a t u l a .

ORANGE APRICOT GLAZE

Makes 1⁄2cup glaze

1

⁄2cup apricot preserves
2 tablespoons Grand Marn i e r® l i q u e u r
1 teaspoon fresh lemon juice

10

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 10

Place pre s e rves, lique ur an d lemon juice i n
a small bo wl. Inse rt the mixing beaters.
Mix on Spe ed 7 for 1 minute. May use as
is, or for a smoother glaz e, pre ss thro ugh a
s t r a i n e r.

Nutritional information per serving

(about 11⁄3teaspoon):

Calories 28 (1% from fat) • carb. 7g • pro. 0g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg

• calc. 2mg • fiber 0g

Grand Marnier®is a registered trademark owned by
the Société des Produits Marnier-La Postolle Joint
Stock Co.

M O C H A C A K E

These moist layers can be made ahead

and fr ozen. Frost severa l hour s be fore

s e r ving with Deep Mocha Fro s t i n g .

Makes two 9-inch layers, 12 serv i n g s

13⁄4cups all-purpose flour, plus

2 tablespoons for pan preparation

2 cups granulated sugar

3

⁄4cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup strong brewed coffee
1 cup buttermilk

1

⁄2cup unsalted butter, melted and

cooled, plus 1 tablespoon for pan

1 teaspoon vanilla extract

Positio n rack in center of the oven, and
p r eheat oven to 350ºF. But ter two 9x 2-inch
diamete r cake pans and line each with
round of parchment paper or waxed paper.
Butter the parchme nt and dust the pans
with flour, taking ca re to shake out all
excess flour.

Place flour, sug ar, cocoa, baking so da,
baking powde r and salt in a large bowl;
mix on Speed 1 for 20 se conds. Make a
well in the center a nd ad d eggs , coff e e ,
b u t t e r milk, butter and vanilla. Beat fo r 2
minutes on speed 3; b atter will be thin.
Pour into pre p a r ed pans.

Bake for 30-40 minutes, unt il a toothp ick
i n s e r ted into the center comes out clean.
Cool for 1 0 minut es, remove from pans;
remove and d iscard parchment. P lace on
w i re r acks to cool co mpletel y. Frost with
Deep Mocha Fro s t i n g .

D E E P M O C H A F R O S T I N G

Makes about 21⁄2cups, enough for two

9-inch round layer s

3

⁄4cup heavy cream

1

⁄2cup unsalted butter

1

⁄2cup sugar

12 ounces semi-sweet chocolate

1

⁄2tablespoon espresso powder

1 teaspoon vanilla

Combine all ingred ients in sa ucepan and
place over medium heat. Heat mixture unt il
it is almost simmering. Red uce he at to
medium low and mix on Spee d 2, mix until

all the cho colate is melted and mixture
is we ll combined , smooth, c reamy and
homogenous with no visi ble bits of ch oco­late remaining. This process takes appro x i ­mately 8 minutes.

Transfer to a bowl and refrigerate mixture
for about an hour unt il it sets up before
using. Deep Mocha Frosting can be made
in advance and refrigerated. Remove fro m
refriger ator about an hour b efore using to
allow frostin g to come to a spre a d a b l e
c o n s i s t e n c y.

Nutritional information per serving (about 31⁄

3

tablespoons – frosting on 1⁄12of a 2-layer cake):
Calories 151 (76% from fat) • carb. 9g • pro. 0g

• fat 13g • sat. fat 8g • chol. 41mg • sod. 7g

• calc. 12mg • fiber 0g

C H O C O L ATE MOUSSE

CAKE ROLL

Makes 12 serv i n g s

For the mousse:
12 ounces semi-sweet chocolate

21⁄2cups heavy cream
1 tablespoon Kahlua®, or other

coffee liqueur

For the cake:
8 ounces semi-sweet chocolate

1

⁄4cup brewed coffee

6 large eggs

3

⁄4cup granulated sugar

For the whipped cream frosting:
1 cup heavy cream

11

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 11

3 tablespoons confectioners sugar
1 teaspoon vanilla extract

cooking spray

P reheat oven to 350°F. Lightly coat a
17x12x1- inch jelly roll pan w ith cooking
s p r a y. Cut a shee t of parchm ent 3 inches
longer than the length of the p an. Fold
p a rchm ent to fit widt h. Li ne th e pa n with
the parchment so that it co mes up the
s h o r t ends of the p an. Lightly coat parc h­ment w ith cooking spray.

To pre p a re the chocolate mousse:

Place the chocolate in a stainless mixing
bowl. Place 1 cup of heavy cream in a
small saucepa n and bring to a lmost a boil
and po ur over cho colate. Stir until choco­late is completely melted and smooth;
allow to c ool to room tempe rature. In a
separate mix ing bo wl, p lace the re m a i n i n g
11⁄2cups of hea vy cre am and the Kahlua®.
Using the chef’s whisk whip the cre a m
using Speed 4 unt il it holds firm peaks.
Remove the chef’s whisk and insert
beaters and careful ly fo ld the whi pped
c ream into the chocolate in three additions
using the Sp eed 1 with the beaters. Cover
and ref rigerate unt il read y to use.

To pre p a re the Cake

Melt chocola te and coffee in a d ouble boil­er over bare ly si mmering water. Let co ol.
Separat e egg s in 2 se parate mixing bow ls.
Using Speed 4, mix yo lks with su gar until
the mixture becomes very light and
smooth, about 2 minutes. While mixing,
add the coo led c hocolate mixture in a
steady stream and mix until totally incor­porated. Use the chef’s whisk to whip egg
whites until soft peaks form, about 11⁄

2

minutes. Inse rt the beaters in and fold
the whites into the chocola te mixture in
3 addi tions, as with the mousse. Scrape
the sides a nd bo ttom of th e bowl with a
rubber spatu la to make sure the mixture
is wel l inc orporated.

Pour batter into pre p a red jelly roll pan and
bake for 15 minu tes, turn off oven and le t
cake remain in hot ove n fo r an additional 5
minutes. Remove from ove n and cover
with damp paper towels so the cake will
not dr y out .

Whipped Cre a m

Whip the c ream, sugar and v anilla in a
mixing bowl using the chef’s whisk until
soft p eaks form, about 11⁄2m i n u t e s .

S p rea d enough mousse on the cake roll to
cover the entire surfac e area (there may be
mousse left over).

Using the parchment on the long side as a
guide, roll the cake into a log shape.

Place in the free zer f or an hour to firm .
Remove and frost with the whipped cre a m
(using an o ffset spatula makes thi s easier).

R e t u r n cake roll to freezer to become firm .
It will be firm enoug h to serve in about 30
to 60 minutes. This dessert can be serv e d
f roz en, simila r to a frozen mousse or ice
c rea m cake, or refrigerated for a so fter
mousse feel. Use a ser rated knife to slice.
May b e gar nished with fresh berr i e s ,
whipped cream and chocolate curls.

Nutritional information per serving:

Calories 562 (64% from fat) • carb. 47g • pro. 7g

• fat 42g • sat. fat 25g • chol. 201mg • sod. 64mg •
calc. 73mg • fiber 3g

C H O C O L ATE SOUFFLÉ CAKE

Makes one 10-inch round cake;
sixteen slic es

2 tablespoons unsalted butter plus

additional for pan preparation
6 ounces bittersweet chocolate
2 ounces semi-sweet chocolate
9 large eggs
2 large egg whites
11⁄4cup granulated sugar, divided

1

⁄3cup all-purpose flour

P r eheat oven to 365° F. Cut a c ircle of
p a rchment pape r to line a 10” round cake
pan. Butter the bottom and sides of cake
pan w ell. Add e nough flour to coat the
b u t t e red interior, be ing sur e to tap the pan
and re move any e xcess flour. Place the
p a rchment circle at the bottom of the p an
and but ter and flour it a s well.

Melt the chocolate and butter in a stainle ss
bowl over a doubl e b oiler, set aside .

Separate egg s int o two mixing bo wls,
adding the extra white s to the bowl of eg g
whites. Add 3⁄4cup of the sugar to the b owl
of yolks. Mix the yolks and sugar on Speed
4 for 11⁄2minutes until very pale and thick;
re s e r ve. Using the chef ’s whis k, be at the
egg w hites on Speed 5 for 1 minute; add
the remaining 1⁄2cup of suga r and continue
beating whites for an additional 2 minutes
until it re aches soft peaks. Remove the
c h e f ’s whisk and insert the beaters. Using
Speed 1, and re s e r ving about one quart e r
of the whites, fold whites into the yolk
m i x t u re in three additions. Scrape the
bottom and sides of bowl to ma ke ce rt a i n

12

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 12

the mixture is evenly blended. Sift in the
flour into mixture and fold gently. F inally
add the last of the egg w hites again using
the s ame
folding techni que. To ensure comple te
incorporation, use a r ubber spatula to
scrape the bottom and sides of t he bowl.

Transfer the batt er to the pre p a red pan
and bak e in the preheated 365° F o ven for
about 40 minutes, until cake has puff e d
and cr acked but is still so ft to the touch
on top .

Tu rn cake out onto serving plat e and
remove pan. Sprinkle the top with sifted
c o n f e c t i o n e r’s sug ar. Serve immed iately
or at room temperature .

Nutritional information per serving:

Calories 195 (42% from fat) • carb. 25g • pro. 5g

• fat 10g • sat. fat 5g • chol. 123mg • sod. 43mg

• calc. 22mg • fiber 1g

T I R A M I S U

Makes one 9- inch square pan, 12 serv i n g s

For champagne sabayon:
3 egg yolks

1

⁄2cup granulated sugar

1

⁄2cup champagne

8 ounces mascarpone

3

⁄4cup heavy cream

1

⁄4cup plus 31⁄2tablespoons Kahlua

®

or coffee liqueur

1

⁄4teaspoon pure vanilla extract

3 cup espresso or strongly brewed

coffee

1 recipe Génoise (recipe follows)*
3 ounces semi-sweet chocolate,

made into chocolate curls (with
vegetable peeler)

To make sabayon:

Place egg yolks and su gar in mixing bowl.
Using beater atta chment mix yolks and
sugar until pale and thick on Sp eed 4.
Place bowl over warm water bath to
resemble doubl e boiler. Using the chef ’s
whisk attachm ent, beat the yolk mixture
on Spe ed 2- 3. A dd cha mpagne after
11⁄2minutes. Continue beatin g for as long
as 8 minutes, unt il the mixture has tripled
in volume and i t is too warm to subm erg e
your finger. Remove b owl from hea t and
continue beating an ad ditional 30 seconds
to cool slightly, set aside.

In two sep arate mixing bowls, pla ce t he
mascarp one and he avy cream. W ith the
Beater attac hment, mix the mascarpo ne
until smooth. Fold the masca rpone into the
yolk mixture using the lowest speed. Using
the whisk attachm ent, beat the he avy
c rea m on Speed 5. After 1 mi nute add 11⁄

2

tablespoons of Ka hlua®and va nilla.
Continue beating until so ft pe aks fo rm
about 2 minut es total. Fold the whi pped
c rea m into the yolk and masca rpone
m i x t u re. You should ha ve a bout 31⁄2cups
of filling.

Fill a shallow dish with remaining Kahlua

®

and the coff e e .

Slice the Génoise in 1⁄2inch st rips. Soak the
cake pieces in coffee until saturated. Use
soaked cake to line the bo ttom of a 9-inc h
s q u a re pan. Cover with half of the filling

and then c hocolate cur ls. C ontinue with
another laye r of soake d cake, the re m a i n ­ing filling and then finally cover
with the re maining choc olate curls.

Cover with plastic wra p and refrigerate for
at least 6 hour s before se rv i n g .

N o t e : The sabayon is wonderful on its own
with berrie s for a si mple dessert.

After removing sab ayon from heat, t ransfe r
to a bowl and allow to c ool. Cover and
place in the ref rigerator unt il completely
chilled . Fo ld in 1⁄2-3⁄4cups whipped cre a m
and se rv e .

Nutritional information per serving:

Calories 382 (53% from fat) • carb. 33g • pro. 5g

• fat 23g • sat. fat 12g • chol. 184mg • sod. 68mg

• calc. 56mg • fiber 1g

*May substi tute 18-20 savoia rdi (cr isp l ady
fingers), purc hased or homema de

G É N O I S E

Makes one 9-inch round cake, 12 serv i n g s

2

⁄3cup all-purpose flour

1

⁄3cup cornstarch

1

⁄3teaspoon baking soda
3 large eggs
3 large egg yolks

2

⁄3cup sugar

1

⁄4cup unsalted butter, melted

and cooled

P r eheat oven to 350° F. Butter and flour a
9-inch round cake pan; re s e r ve. Sift

13

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 13

together dry ingredients into a mixing
bowl; re s e r v e .

Place eggs, yolks, and sugar in a larg e
mixing bowl. Plac e over a warm water
bath* and mix on Spee d 2 until the egg
m i x t u re is tepid and slightly fro t h y, about
5 minut es. Remove the bowl from heat and
use the che f’s whisk , bea ting on Spe ed 5
until the e ggs doubled in volume and are
light and fl uff y , about 11⁄2m i n u t e s .

C a refully fold in dry ingredients and then
the butter by usi ng Speed 1 and the beat­ers. Be care ful to scr ape the bottom and
sides of the bow l while mixing. Finish by
scraping the bottom and sides of bowl one
last time with r ubber spatula to ensure
even incorporation.

Pour into pre p a red cake pa n and bake for
about 30-35 minutes unt il th e top puff s
and i s golden brown and spongy to the
touch. Let cool in pan for 2 to 3 minutes,
then turn out o nto a wire rack to c ool
c o m p l e t e l y.

Nutritional information per serving:

Calories 146 (39% from fat) • carb. 19g • pro. 3g

• fat 6g • sat. fat 3g • chol. 117mg • sod. 64mg

• calc. 14mg • fiber 0g

* To create a warm w ater bath, place
rounded large heatproof (st ainless or
h e a t p roof glass) bowl over a pan of
simmering water.

GRAND MARNIER

®

WHIPPED CREAM

Makes about 2 cups

1 cup heavy cream

1

⁄4cup confectioner’s sugar, sifted

1

⁄2teaspoon pure vanilla extract

3 tablespoons Grand Marnier

®

Liqueur

Place heavy cream in mixing bowl. Using
the chef’s whi sk at tachme nt, whip the
c rea m on Speed 5 for about 1 minut e.
Add the sifted sugar, vani lla, a nd Grand
M a r n i e r®L i q u e u r. Whip for a n additional
minute until soft peaks form .

Nutritional Analysis per serving (2 tablespoons):

Calories 64 (76% from fat) • carb. 3g • pro. 0g

• fat 6g • sat. fat 3g • chol. 20mg • sod. 6mg

• calc. 13mg • fiber 0g

COFFEE WHIPPED CREAM

Makes about 2 cups

1 cup heavy cream

1

⁄4cup confectioner’s sugar, sifted

1

⁄4teaspoon pure vanilla extract

1

⁄4cup strong brewed coffee, chilled

Place heavy cream in a cold mixing bowl.
Using the chef’s whisk, whip the cre am fo r
1 minut e on Speed 5. At this point add the
sifted confec tioner ’s sugar and vanilla and
1 teaspoon of coffee. Continue beating,
adding one teaspo on of coffee at a time to
taste until cream reaches soft peak stage,
about 2-3 minutes.

Nutritional information per serving:

Calories 59 (83% from fat) • carb. 23g • pro. 0g

• fat 6g • sat. fat 35g • chol. 20mg • sod. 6mg

• calc. 10mg • fiber 0g

HERBED CHEESE

Instead of purchasi ng expensive

h e r b - f l a v o red cheeses, you can easily

p re p a r e your own.

Makes about 2 cups

P r eparation: 10 minut es or les s

8 ounces cream cheese (may use

regular or lowfat)

5 ounces chèvre 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 herbes de Provence

1

⁄2teaspoon kosher salt

1

⁄4teaspoon white pepper

dash hot sauce such as

Tabasco®, to taste

Place the cream cheese, chèv re, garlic,
shallot, par sley, herbes de Prove nce, and
salt in a medium bowl. Mix for 1 m inute,
on Spe ed 3, the n increase s peed to Sp eed
5 to whip for an additiona l 2 minute s unt il
light and fluff y. Add white pepper and hot
sauce to taste, whip on Speed 5 for 30
second s long er. Allow chees e spread to
stand at least 30 minutes before serv i n g ,

14

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 14

to allow f lavors to blend. Transfer to a
resealabl e co ntainer and re f r i g e r a t e .
Remove from refriger ator 15 minutes
b e f o re serving to soften. Serve with crack ­ers, pita o r bag el chips. It also makes a
good topping for a bak ed potato.

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

Tobasco®is a registered trademark owned by the
McIlhenney Co.

SMOKED SALMON SPREAD

The ul timate sprea d for your bagel

Makes 2 cups

8 ounces cream cheese, softened to

room temperature

1

⁄4cup sour cream, reduced fat
2 teaspoons fresh lemon juice
4 ounces smoked salmon, chopped
2 tablespoons chopped fresh dill
2 teaspoons finely chopped

green onion

1

⁄2teaspoon freshly ground pepper

Mix the crea m che ese with so ur cream and
lemon juice on Sp eed 3 unt il creamed and
f l u ff y, about 1 minute. Add smoked
salmon, dill, green onion and pepper and
continue to mix on Sp eed 2 until evenl y
incorporated. Transfer to a decor ative bowl
to ser ve. Allow to res t in refrigerator for at

least an ho ur to allow flavors to bl end
b e f o re serving. M ay be pre p a red a da y
ahead. Keep refrigerated in a covere d co n­tainer until ready to use.

Nutritional information per serving (1/4 cup):

Calories 133 (81% from fat) • carb. 2g • pro. 5g

• fat 12g • sat. fat 6g • chol. 36mg • sod. 215mg

• calc. 31mg • fiber 0g

ROASTED RED PEPPER A N D

SUN-DRIED TO M A TO DIP

S e r ve thi s d ip with cra ckers, bagel

chips or pita chips. Or, try it as a sp re a d

on sandw iches, or as a top ping

for baked potatoe s.

Makes 2 cups

8 ounces cream cheese (lowfat or

regular), cut into 8 pieces

1

⁄2cup sour cream (lowfat or regular)

1 roasted red pepper, cut into 1-inch

pieces

1

⁄3cup chopped sun-dried tomatoes

(not oil-packed)
1 tablespoon chopped fresh parsley
1 clove garlic, chopped

1

⁄2teaspoon basil

1

⁄8teaspoon freshly ground black

pepper

Combine all ingred ients in a medium bowl.
Mix on Spe ed 3 until well blended and
smooth, 2 m inutes. Mix on Speed 5 to
lighten, 1 minute. Transfer to a re s e a l a b l e
container and refrigerate for 30 minutes or

longer to allow flavo rs to blend before
s e r ving.

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

CUCUMBER YOGURT DIP

WITH MINT

This dip is ideal for both fresh vegetables

or gr illed meats and chicke n.

Makes 3 cups

1 cup cucumber, peeled, seeded,

and finely chopped
1 cup plain yogurt
6 tablespoons sour cream

1

⁄2teaspoon salt

1

⁄2teaspoon granulated sugar

1

⁄4teaspoon fresh ground pepper
1 teaspoon garlic, minced
3 teaspoons mint, fresh chopped
1 teaspoon parsley, fresh chopped
2 tablespoons green onion, fine

chopped

1 teaspoon lemon juice

Place chopp ed cu cumber in st rainer and
allow water to drain for a bout 15 minutes.
Place in a clea n towel and squeeze dry.

In a large mixing bowl, mix toge ther
y o g u r t, sour cre am, lemon juice, salt, and
sugar on Speed 2 until ing redients are
incorp orated. Add remaini ng ingre d i e n t s ,

15

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 15

cucumber being the last. Mi x on Speed 2
until well mixed.

Transfer to a small bowl, cover and re f r i g ­erate for 30 to 60 minutes before serv i n g
to allow f lavors to blend. Keep unused
p o r tion i n a resealable containe r in the
refrigerator for up to 5 da ys.

Nutritional information per 1⁄4cup serving:

Calories 30 (53% from fat) • carb. 2g • pro. 1g

• fat 2g • sat. fat 1g • chol. 4mg • sod. 115mg

• calc. 46mg • fiber 0g

GINGER SOY B U T T E R

This butter gives an Asian twist to

steamed vegetables, rice, or fish.

Makes 1 stick of butter, 16 s lices

1

⁄2cup unsalted butter, softened

1

⁄2tablespoon fresh ginger, peeled

and finely chopped
pinch of fresh garlic, finely
chopped

2 teaspoons soy sauce

1

⁄2teaspoon lemon juice

Place butter in mixing bowl, mix on Speed
1 until smooth a nd sl ightly fluff y, about 30
seconds. Add ginger, garlic, soy sauce ,
and l emon juice; mix on Spe ed 2 until well
blended, about 30 to 40 se conds longer.

Using a shee t of plast ic wrap or waxed
paper as an aid, shape butter into a log,
about 1 inc h in diamet er. Wrap butter in
plastic wrap twist ing the en ds to form a
log. Chill until firm enough to slice. Plac e
slices of Ginger Soy Butter on top of

grilled or broiled seafood or chicken,
baked sweet potatoes, rice, or steamed
v e g e t a b l e s .

N o t e : Ginger Soy Butter can be wrapped
in a whole log or w rapped in smaller size s
and k ept in fre e z e r . Double wrap using an
outer wrap of al uminum foil to pre v e n t
absorpt ion of free zer o dors.

Nutritional information per slice:

Calories 52 (98% from fat) • carb. 0g • pro. 0g

• fat 6g • sat. fat 4g • chol. 16mg

• sod. 44mg • calc. 2mg

G O R G O N Z O L A B U T T E R

S e rve a slice of this savory compo und

butter on top of your favor ite s teak – it will

melt and imp art an incre dible flav or.

Makes 1 roll compound butter, 16 slic es

1

⁄2cup unsalted butter, softened

1

⁄4cup Gorgonzola, crumbled

pinch freshly ground pepper

Place butter in mixing bowl, mix on Speed
1 until smooth a nd sl ightly fluff y, about 30
seconds . Add Gorgonz ola and mix unt il
well blended, about 30 to 40 se conds
l o n g e r.

Using a shee t of plas tic wrap or wax ed
paper as an aid , shape but ter into a log,
about 1 inc h in diameter. Wrap butter in
plastic wrap twist ing the e nds to form a
log. Chill until firm enough to slice. Pla ce
slices of Gorgonzola butter on top of
grilled or broiled stea k, a fluffed baked
potato, or steame d vegetables.

N o t e : Butter can be wrapped in a whol e
log or wra pped in smaller sizes and kept in
f re e z e r. Double wrap using an outer wrap
of aluminum foil to prevent absorption of
f ree zer odors.

Nutritional information per slice:

Calories 52 (96% from fat) • carb. 0g • pro. 0g

• fat 6g • sat. fat 4g • chol.16 mg • sod. 5mg

• calc. 2mg • fiber 0g

BALSAMIC VINAIGRETTE

Makes 11⁄2c u p s

1 shallot, peeled and finely chopped

(approximately 1 tablespoon)

1

⁄4cup balsamic vinegar

1

⁄2teaspoon salt

1

⁄2teaspoon freshly ground pepper

1

⁄2teaspoon sugar
3 teaspoons Dijon mustard

3

⁄4cup extra virgin olive oil

1

⁄4cup vegetable oil

Place shallo t, vi negar, salt, pe pper, sugar,
and Dijon in a mixing bowl. Mix ingre d i e n t s
until well incorporated.

Add olive oil a nd the n vegetable oil in
a slow stre am to the bowl with the mixer
running to ensure emulsification.

Adjust seaso ning to ta ste.

Nutritional analysis per serving (2 tablespoons):
Calories 166 (96% from fat) • carb. 2g • pro. 0g

• fat 22 g • sat. fat • chol. 0g • sod. 153mg

• calc. 1mg • fiber 0g

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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 16

C R E A M Y B L E U

CHEESE DRESSING

This v ersion is m uch lower in fa t th an

traditional B leu Cheese Dressings. Try it

as a dip for celery the next time you

s e r ve Buffalo-style W i n g s .

Makes about 2 cups dre s s i n g .

1 clove garlic, peeled and chopped

1

⁄2ounce shallot, peeled and

chopped

1

⁄2cup lowfat buttermilk

1 cup nonfat yogurt

1

⁄3cup lowfat mayonnaise

3

⁄4teaspoon dry mustard

1

⁄2teaspoon Worcestershire sauce

1

⁄4teaspoon white pepper

3 ounces crumbled blue cheese

dash Tabasco®or other hot sauce
to taste

Place the garlic, shallot, b uttermilk, yogurt ,
mayonnaise, dry mustard, Wo rc e s t e r s h i re ,
and pep per in a medium bowl. Mix using
Speed 3 until smooth and c re a m y, 30-40
seconds. Add the crumbled bl ue cheese
and Ta b a s c o®. Mix using Spee d 3 for
20-30 seconds lon ger. Let stand for 30
minutes befor e using to allow flav ors to
develop. Cove r and refrigerate all unus ed
p o r tions. Keeps 1 week.

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

PARMESAN PEPPERCORN

D R E S S I N G

This dressing is not only good on sal ads,

but is a perfect spread for sandw iches,

f rom smoked turkey to roast beef. It can

be used as a di p for vegetables or e ven

s e r ved a longsid e roast ed meats.

Makes 11⁄2c u p s

1

⁄2cup mayonnaise, reduced fat

1

⁄2cup sour cream, reduced fat

1

⁄2cup Parmigiano Reggiano cheese,

finely grated

1 teaspoon crushed black

peppercorns
2 tablespoons fresh basil, chopped
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon fresh parsley, finely

chopped

1

⁄2tablespoon finely chopped shallot

1

⁄2teaspoon lemon juice

Place all ingredien ts in a medium mixing
bowl and mi x on Speed 2 until thoro u g h l y
combined, ab out 1 minut e.

Nutritional information per serving (2 tablespoons):

Calories 61 (65% from fat) • carb. 3g • pro. 2g

• fat 4g • sat. fat 1g • chol. 8mg • sod. 169mg

• calc. 66mg • fiber 0g

MISO GINGER DRESSING

This dressing is wonderf ul to use to make

an Asi an S law u sing shredded cabb age,

bok cho y, carrots, daikon, cucumb ers and

g ree n onions, as well as

to dress a traditional salad.

Makes about 2 cups

11⁄2tablespoons miso*

1

⁄3cup rice vinegar

1

⁄2teaspoon mirin**
1 teaspoon soy sauce
3 teaspoons peeled and finely

chopped fresh ginger

1

⁄2teaspoon finely chopped fresh

garlic
1 teaspoon brown sugar
11⁄4cup vegetable oil
1 teaspoon sesame oil

In a medium mix ing b owl, mix miso and
vinegar until well blended, smooth and
homogenous using Speed 2, about 1-2
minutes. Add mirin and soy sauce and mix
to combine, about 20 seconds. Add ginger,
garlic , and brown sugar and mix well about
30 seconds.

With mixer on Speed 1, ad d the vegetable
oil and th en the sesame oil in a slow,
steady stream into the bowl and mix unt il
totall y emul sified and homogenous. Let
stand 30 minutes or longer to allow flavor s
to blend before using. Store in a n airt i g h t
container in the re f r i g e r a t o r. If dre s s i n g
separates, mix on Spee d 2 until emulsified.

17

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 17

Nutritional information per serving (2 tablespoons):

Calories 158 (97% from fat) • carb. 1g • pro. 0g

• fat 17g • sat. fat 1g • chol. 0mg • sod. 80mg

• calc. 2mg • fiber 0g

*Miso (Japanese fe rmented soyb ean p aste)
can be purcha sed in mo st Asi an/Japanese
markets , natural food stores and in many
well-stocked gro c e ry stores. It is kept
refrigerated in an airtight container.

**Mirin is a low-alcoho l sweet wine
made from g lutinous rice , also
known as “r ice wine.” It is avai lable in
Asian/Japanese markets, and in the
g o u rmet section of w ell-stocked
g ro c e ry store s .

C A P O N ATA

S e r ve Caponata as an app etizer spre a d

with pita ch ips or thi nly sliced Fre n c h

b r ead. It is also a go od dre ssing to

use on a wrap-type sa ndwich .

Makes 11⁄4c u p s

1 medium size eggplant, about

11⁄2pounds
2 tablespoons capers, drained
1 tablespoon celery, finely diced

1

⁄2teaspoon finely diced sweet

red pepper
1 tablespoon finely chopped

green onion
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh mint

1

⁄2teaspoon finely chopped

fresh parsley
2 tablespoons extra virgin olive oil

1 teaspoon lemon juice

dash red pepper flakes

1 teaspoon honey (if eggplant

seems bitter)

P reheat oven to 400°F.

P i e rce eggplant with fo rk all around th e
eggplant (ab out 8 times ) and wrap in
aluminum foil. Roast eggplant for
a p p roximately 45 minutes to 1 hour,
until the e ggplant is very soft and has
collapse d. Unwrap and let c ool.

When eggplant is cool to the touch (about
15 minutes) cut in ha lf and spoon the sof t
eggplant fles h in to a mixing bowl; there will
be app roximately 11⁄2cups of eggplant.

With mixer on Speed 3, mi x for about 2
minutes until the eggplant turns into an
almost smooth consi stency.

Add remaining ingred ients and mix o n
Speed 1 until jus t blended. Let stand
30 minutes before serving to allow
flavors to blend. May be made a head and
refrigerated in an reseal able contai ner.

Nutritional information per 1/4 cup serving:

Calories 72 (55% from fat) • carb. 7g • pro. 1g

• fat 5g • sat. fat 1g • chol. 0g • sod. 112mg

• calc. 15mg • fiber 3g

SMASHED CAULIFLOWER A N D

P O T ATOES

For those who are watching their carbs ,

Smashed Cauliflower and Potatoes

is a nice alter native to traditional

mashed potatoes.

Makes 41⁄2cups/nine 1⁄2-cup serv i n g s

1 head of cauliflower, approximately

21⁄2-3 lbs, broken into florets and
sliced

3

⁄4pound peeled potatoes, cut in

1" cubes
2 cups reduced fat milk
2 tablespoons butter

1

⁄2teaspoon kosher salt

1

⁄4 teaspoon freshly ground pepper

Place cauli flower and potato in a larg e
saucepa n with milk, add ing water to
cover the vegetab les. Bring to boil over
high heat. Reduce heat to medium low
and si mmer cauliflower is very soft,
a p p r oximately 30- 40 minutes.

Drain and re t u r n to saucepan or plac e in a
l a r ge mixing bo wl. Mix, starting on Speed
2 for 1 to 11⁄2minutes, increasing to Speed
4 until completely “smashed” . Add butte r,
salt, and pepper and continu e mixing until
m i x t u re is fully ble nded.

Taste for seasoni ng and serve immediately.

Nutritional information per serving:

Calories 117(28% from fat) • carb. 17g • pro. 6g

• fat 4g • sat. fat 2g • chol. 11mg • sod. 205mg

• calc. 103mg • fiber 4g

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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 18

B O U R S I N

®

SMASHED POTATO E S

Makes 4 cups/ eight 1⁄2cup serv i n g s

2 pounds red potatoes, scrubbed

1

⁄2package Boursin®Cheese* (about

21⁄2ounces), cut in 8 pieces

2 tablespoons unsalted butter

1

⁄4cup whole milk

1

⁄2teaspoon kosher salt

1

⁄4teaspoon freshly ground pepper

Cut unpeeled potatoes into 1-inch pieces
as uniform as possible . Place in a larg e
saucepan . Ad d col d water to cover and a
l a rge pinch of salt. Over high heat, br ing to
a boil . Whe n boiling, reduce heat to medi­um low and simmer unt il potatoes are very
soft, about 25 minutes.

Drain potatoes and re t u rn to sauc epan,
mix on Speed 3 until c ompletely ma shed,
about 2 minut es. Add Boursin®, butter,
milk, salt, and pepper and mix o n Spe ed 4
until fully incorporated and fluff y, about 1
m i n u t e .

Transfer to a warm bowl a nd ser ve
i m m e d i a t e l y.

Nutritional information per serving:

Calories 167 (36% from fat) • carb. 24g • pro. 4g

• fat 7g • sat. fat 5g • chol. 19mg • sod. 258mg

• calc. 27mg • fiber 2g

* B o u r s i n®cheese is a trip le-cream cheese
that is white and smo oth, with a cre a m y ,
b u t t e r y texture. It is most often flavo re d
with herbs, garli c or pepper. It can be
found in the spec ialty cheese section of

most well-st ocked gro c e ry stores or in
g o u rmet fo od ma rkets.

Boursin®is a registered trademark owned by the
Société de la Fromagerie Boursin Corp.

TWICE-BAKED POTATOES

WITH PA R M E S A N

Makes 8 serv i n g s

8 baking potatoes (8 ounces each),

scrubbed
2 teaspoons olive oil
2 tablespoons unsalted butter
1 cup chopped onion (about 3

ounces)

1

⁄2teaspoon kosher salt, divided

1

⁄4teaspoon freshly grated black

pepper, divided
1 cup part skim ricotta cheese
1 cup shredded provolone cheese

(4 ounces)

1

⁄2cup freshly grated Parmesan

cheese
1 tablespoon Italian herb blend

P reheat oven to 400ºF. Pierce each potato
several time s with a fork or a knife tip; ru b
each p otato with 1⁄4teaspoon of the olive
oil. B ake the potatoes in preheated ove n
until fork-tender, about 1 hour. While po ta­toes a re baking, pre p a r e onion mixture,
following. Re move potat oes fro m ove n
and pl ace on a rack until cool enough to
handle. Reduc e oven te mperature to 375°F.

Onion Mixture : Melt butter ov er medium
heat in an 8-inch skillet, add chopped
onions and sauté until softened, 10 min­utes. Season with 1⁄4teaspoon salt and 1⁄

8

teaspo on pepper. Reduc e heat to low and
cook for 30 -40 minutes, or until nicely
b r owned and caramelized. Reserv e .

When potatoe s are cool enough to handle,
cut off the top 1⁄3of each potato and sc oop
all the flesh from tops. S coop out bo ttoms
leavin g a 1⁄4-inch shell, re s e r ving potato
skin shells. Plac e the pota to pulp in a larg e
mixing bowl.

Using Speed 3, add ricotta to potatoe s
and m ix fo r 1 minute. Add onions, mix on
Speed 2 fo r 1 to 2 minut es o r until well
mixed. Add provolone, Parmesan, Italian
herb blend, remaini ng salt a nd pe pper,
and m ix 30 seconds on Speed 1 or u ntil
i n c o r p o r a t e d .

Divide the mixture among the re s e rv e d
potato shell s. Po tatoes may be made up
to this po int, covered and refrigerated until
ready to ba ke.

A r range the potatoes on a jelly roll pan
that has b een lined with aluminum foi l.
Bake uncovere d, unt il potatoes are hot
and tops a re golden brown and puff e d ,
about 30-35 minut es (a dd 5- 10 minutes for
cold potatoes). Se rve hot.

Nutritional information per serving:

Calories 301(47% from fat) • carb. 25g • pro. 16g

• fat 16g • sat. fat 9g • chol. 41mg • sod. 548mg

• calc. 401mg • fiber 2g

19

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 19

PARMESAN PEPPER BISCOTTI

WITH WA L N U T S

These biscotti are a pe rfect companion

to a glass of red wine.

Makes about 3 dozen

21⁄2cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder

1

⁄4cup butter, room temperature

1

⁄4cup extra virgin olive oil
11⁄2tablespoon sugar
11⁄3cup Parmigiano Reggiano, grated
4 eggs, divided

1

⁄4cup milk
21⁄2teaspoons, rosemary fresh

chopped

1

⁄2cup walnuts, toasted

kosher salt (optional)

P reheat oven to 350°F.

Place flour, salt, pe pper, and baking
powder in a small mixing b owl an d
set aside.

In a large mixing bowl beat the butter with
the olive o il usi ng S peed 2. Add the sugar
and Par mesan and mix on Speed 3 unti l
the consisten cy is smooth. Ad d 3 of the
eggs, one at a time, mixing unti l each egg
is inco rporated before adding the next.
Slowly add dry ingredient s in 3 additio ns,
mixing on low spe ed. Once all the dry
i n g red ients are inco rpora ted, add milk in a
slow s tream while the mixer is running.
The mixture should resemb le a soft dough.
Finally mix in the ro s e m a ry and walnut s.

Tu rn dough out onto lightly floured surf a c e
and k nead with y our hands for a few
minutes. Cut doug h int o 2 equal piece s,
shaping each into 12x2 x1-inch logs. Place
on ba king sheet with parchment . Be at final
egg w ith 1 tablespoon of water and bru s h
all over logs, and if you wish, sprinkle the
tops with kosher salt.

Bake for 35-40 minutes until golden.

Remove from oven and slice the logs w ith
a ser rated knife into 1⁄8-1⁄4" slices. R eturn
slices to baking sheet and bake for an
additio nal 35 minutes on bottom rack of
oven, flipping the bisc otti halfwa y thro u g h
baking so both sides are go lden. Tr a n s f e r
to a wire rack and cool. When completely
cooled, plac e in an airtight container
to store .

Nutritional information per serving:

Calories 94 (53% from fat) • carb. 8g • pro. 3g

• fat 6g • sat. fat 2g • chol. 30mg • sod. 148mg

• calc. 57mg• fiber 0g

G O R G O N Z O L A S O U F F L É

Makes one 8 -cup souff l é

2

⁄3cup walnuts, toasted and ground

5 eggs, whites and yolks separated

into two mixing bowls

5 tablespoons unsalted butter

1

⁄2cup all-purpose flour
11⁄2cup milk
1 cup gorgonzola cheese, crumbled

1

⁄2teaspoon salt

1

⁄4teaspoon fresh ground pepper

1

⁄2cup shredded mozzerella

P r eheat oven to 350° F. Butter a n eight-cup
s o u fflé dish well and coat with toasted,
g round walnut s, s et asi de.

Place egg yolks in a small bowl, bea t usi ng
Speed 1 fo r 30 seconds ; re s e r v e .

Melt butter in a sauc epan. Add flour and
stir with a wooden spoon u ntil smooth and
cook over medium heat for 2 minutes, stir­ring occasionally. Mix on Speed 1 w hile
adding the milk, about 11⁄2minutes, beating
until smooth. Cook slo wly allowing the
m i x t u re to thic ken, while mixing on Speed
2 until the mixture becomes smooth and
thick, approx imately 5 minutes total. Add
G o rgo nz ola and mozzarell a and stir until
melted and smooth. Rem ove f rom he at.

While mixing egg yolks on Speed 1, spoon
a small amount of ho t chee se mixture into
the yolks and mix unt il s mooth. Continue
adding the warm cheese mixture slowly to
the yolks, while mixing (the mozzarella will
be stringy).

Using chef’s whisk, beat the egg whites
until soft peaks form, about 11⁄2minutes on
Speed 5.

Fold the w hites into the yolk/che ese
m i x t u re in three increments with the beater
attachm ent s et to the lowest spe ed.

Pour into pre p a red soufflé dish and bake in
the middle of oven until p uffed over the rim
of soufflé dish and golden, appro x i m a t e l y
40-45 minute s. Serve i mmediately.

20

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 20

Nutritional information per serving:

Calories 207 (70% from fat) • carb. 7g • pro. 8g

• fat 16g • sat. fat 7g • chol. 118mg • sod. 315mg

• calc. 139mg •fiber 0g

SOUFFLÉ ROLL WITH CHICKEN

AND SPINACH FILLING

Although this recipe may be slightly time-

consuming , the results are well wor th it for

a perf ect lu ncheon or brunch dish.

Makes 12 se rv i n g s

cooking spray

4 tablespoons unsalted butter

1

⁄2cup unbleached all-purpose flour
2 cups whole milk
5 large eggs, separated

1

⁄2teaspoon salt

white pepper

P reheat oven to 400°F. Pre p a re jellyroll pan
by spraying the pan and du sting with flour
to cover sur face, discarding any excess.
Line w ith a sheet of parchment paper.

Melt butter over medium low heat in a 23⁄

4

q u a r t sauc epan. Add flour and stir with a
wooden spoon, creating a roux – do not
b rown. Mix on Sp eed 1 while adding the
milk in a stream. Mix until smoo th and
blended, about 30 seco nds. Stir in salt and
p e p p e r. Let the mixture warm s lowly,
allowing it to thicken , abo ut 2 minute s,
s t i r ring occasionally. This makes a
béchamel sauce.

While the béchamel is thickening, mix the
yolks in a mixing bowl unt il smooth. Retur n
the beaters to the béc hamel on the s tove
and m ix for about 2 minute s unt il th e
m i x t u re is very thick and smooth. Ve ry
c a re f u l l y, spoon about 1⁄2cup o f the
béchamel into the yolks while mixing so
that they will be te mpered (this will keep
them from curdling when added to the ho t
sauce). Continue adding the béchamel in
small additions to the yolk s until the
m i x t u re is fully inco rporated.

Using the chef’s whisk beat the egg whi tes
until soft peaks form using Speed 5 for
11⁄2m i n u t e s .

Fold the w hites carefully int o yolk mixture
in 3 increments us ing the b eaters on the
Speed 1, ta king care to scr ape the sides
and bo ttom of the bo wl. F inally, us e a
rubber spatu la to incorporate the mixture
fully (scraping s ides and bo ttom of b owl).
Pour batter into pre p a red jellyr oll pa n and
gently spread evenl y in the pan.

Bake for 20–25 minutes until the souff lé
roll is eve nly bro wned. Remov e from oven
and co ver with wet pa per towels to k eep
moist until you are ready to fill and ro l l .

To finish soufflé ro l l :

With a rub ber spa tula spread the filling
so that the sur face area is evenl y covere d .
Using the parchment as a guide, roll the
s o u ffl é leng thwise to resemble a log.
S e rve immediately o r wrap and re f r i g e r a t e .
B e f o re serving, w arm slowly wrapped
in buttered aluminum at 350°F for 20
m i n u t e s .

Nutritional information for soufflé roll,

no filling per serving:

Calories 109 (61% from fat) • carb. 6g • pro. 5g

• fat 7g • sat. fat 4g • chol. 104mg • sod. 144mg

• calc. 60mg • fiber 0g

CHICKEN AND SPINACH

FILLING FOR SOUFFLÉ R O L L

Makes 6 cups

8 cups of chicken stock
4 cups of vermouth
5 peeled fresh garlic cloves,

smashed
1 sprig fresh basil
11⁄2pounds of chicken breast
3 tablespoons unsalted butter

1

⁄3cup onion, chopped
3 cloves fresh garlic, minced
4 cups fresh mushrooms, sliced
2 10-ounce frozen packages

spinach, thawed, excess water
squeezed out

1

⁄2teaspoon salt

1

⁄4teaspoon freshly ground nutmeg
8 ounces cream cheese
2 ounces mozzarella, shredded

Bring chicken sto ck, vermouth, garlic
cloves and basil to a boil. Red uce to a
simmer; add chick en and poach until just
cooked through, ab out 25- 30 minutes .
Remove from poaching liquid and cut int o

1

⁄2-inch pieces; re s e r v e .

While chicken is poaching, melt butter in
a large sauté pan . Add onio n and minc ed

21

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 21

garlic and sweat for about 5 mi nutes.
Add mushrooms and sauté for another
5-8 minutes until mushro oms are sof t.
Mix in spina ch a nd co ntinue cooking on
low he at. Mix in salt, nutmeg, chicken,
c ream cheese, and mozzare l l a .

Adjust seaso ning to tast e. I f no t using
i m m e d i a t e l y, place in a resea lable
container and re f r i g e r a t e .

Nutritional information per 1⁄2cup serving:

Calories 258 • carb. 7g • pro. 20g • fat 12g

• sat. fat 6g • chol. 64mg • sod. 598mg

• calc. 110mg • fiber 2g

Cuisinart®PowerSelect

™

7 Speed Electronic Hand Mixer

LIMITED THREE-YEAR
WARRANTY

This warranty supersedes all previous
warranties on the Cuisinart®PowerSelect

™

7-Speed Electronic Hand Mixer. This
warranty is available to consumers only.
You are a consumer if you own a Cuisinart

®

PowerSelect™7-Speed Electronic Hand
Mixer that 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

®

Po w e r S e l e c t™7-Speed Electronic Hand Mixer
will be free of defects in material or workman­ship under normal home use for three years
from the date of original purchase.

We suggest that 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 is not a condition of
these warranties.

If your Cuisinart®PowerSelect™7-Speed
Electronic Hand Mixer should prove to be
defective within the warranty period, we will
repair it, or if we think necessary, replace it.
To obtain warranty service, please call our

Consumer Service Center toll-free at
1-800-726-0190 or write to:

Cuisinart
150 Milford Road
East Windsor, NJ 08520

To facilitate the speed and accuracy of your
return, please also enclose $10.00 for ship­ping and handling of the product (California
residents need only supply proof of
purchase and should call 1-800-726-0190
for shipping instructions). Please also be
sure to include a return address, description
of the product defect, product serial number,
and any other information pertinent to the
product’s return. Please pay by check or
money order.

NOTE: For added protection and secure
handling of any Cuisinart®product that is
being returned, we recommend you use a
traceable, insured delivery service. Cuisinart
cannot be held responsible for in-transit
damage or for packages that are not
delivered to us. Lost and/or damaged
products are not covered under warranty.

Your Cuisinart®PowerSelect™7-Speed
Electronic Hand Mixer has been
manufactured to strict specifications. These
warranties expressly exclude any defects
or damages caused by accessories,
replacement parts or repair service other
than those that have been authorized by
Cuisinart.

22

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 22

These warranties do not cover any damage
caused by accident, misuse, shipment or
other than ordinary household use.

These warranties exclude all incidental or
consequential damages. Some states do not
allow the exclusion of or limitation of inci­dental or consequential damages, so the
foregoing limitation may not apply to you.

CALIFORNIA RESIDENTS ONLY
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. The retail store
shall then, according to its preference, 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 either of the above two options does
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.

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
800-726-0190. Cuisinart will be responsible
for the cost of the repair, replacement,
and shipping and handling for such
nonconforming products under warranty.

BEFORE RETURNING YOUR
CUISINART®PRODUCT

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 to ensure that
the problem is properly diagnosed, the
product serviced with the correct parts,
and to ensure that the product is still
under warranty.

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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®.

w w w . c u i s i n a r t . c o m

Coffeemakers Food

Processors

Toaster Ovens Blenders

Cookware

Toasters

© 2004 Cuisinart

Cuisinart®is a registered

trademark of Cuisinart

150 Milford Road

East Windsor, NJ 08520

Printed in China

04CU13063

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