Cuisinart FP-14BK - Elite Food Processor, FP-14C Series Instruction Booklet

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14-Cup Cuisinart Elite Collection™ Food Processor

FP-14C Series

For your safety and continued enjoyment of this product, always read the instruction book

carefully before using.

INSTRUCTION BOOKLET

Recipe

Booklet

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RECOMMENDED MAXIMUM WORK BOWL CAPACITIES

FOOD CAPACITY

14-CUP (3.5 L) WORKBOWL

CAPACITY 11-CUP (2.75 L) WORKBOWL

CAPACITY

4.5-CUP (1.12 L) WORKBOWL

Sliced or shredded fruit, vegetables or cheese

14 cups (3.5 L) 11 cups (2.75 L) N/A

Chopped fruit, vegetables or cheese

12 cups (3 L) 9 cups (2.25 L) 3 cups (750 ml)

Puréed fruit, vegetables or cheese

12 cups (3 L) cooked 8 cups (2 L) puréed

8 cups (2 L) cooked 6 cups (1.5 L) puréed

3 cups (750 ml) cooked 1½ cups (375 ml) puréed

Chopped or puréed meat, fish, seafood

2¼ pounds (1 kg) 2 pounds (900 g) ½ pound (226 g)

Thin liquid* (e.g. dressing, soups, etc.)

10 cups (2.5 L) 8 cups (2 L) 3 cups (700 ml)

Cake Batter Two 9-inch (23 cm) cheesecakes

Four 8-inch (20 cm) homemade layers (2 boxes 18.5 oz. cake mix)

One 9-inch (23 cm) cheesecake Two 8-inch (20 cm) homemade layers (1 box)

N/A

Cookie dough 8 dozen

(based on average chocolate chip cookie recipe)

N/A N/A

White bread dough 6 cups (1.5 L) flour N/A N/A Whole wheat bread dough

4 cups (1 L) flour N/A N/A

Nuts for nut butter 7 cups (1.75 L) 5 cups (1.25 L) 1½ cups (375 ml)

* When processing egg-based liquids, like a custard base for quiche, reduce maximum capacity by 2 cups (500 ml).

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IMPORTANT UNPACKING INSTRUCTIONS

This package contains a Cuisinart Elite Collection

™

14-Cup (3.5 L) Food Processor and

the accessories for it: 14-, 11- and 4.5-cup (3.5 L, 2.75 L, 1.12 L) work

bowls, work bowl cover, metal chopping/mixing blade, dough blade, adjustable slicing disc, reversible shedding disc, stem adapter, large and small pushers, spatula, storage case, instruction/recipe book and How-to DVD.

CAUTION:

THE CUTTING TOOLS HAVE VERY SHARP EDGES. To avoid injury when unpacking the parts, please follow these instructions.

1. Place the box on a low table or on the floor next to the kitchen counter where you intend to keep the food processor. Be sure the box is right side up.

2. Open top flaps—there will be a rectangular block of foam that holds the processor parts, each fitted into a cavity in the foam.

3. Remove the instruction/recipe book, the spatula (A) is on one side of the foam block.

4. Remove the bowl cover (B) from the other side of the foam block. Lift out the large and small pushers with cover (C) from their space under the bowl cover in the foam block.

5. Lift out the DVD from its space in the foam block.

6. Lift out the foam block and the cardboard frame.

7. The housing base with 14-, 11- and 4.5cup work bowls are on one side of the bottom of the box.

8. Remove the base and bowls together by grasping the handle and lifting straight up. Do not rotate the bowl clockwise on the base. This will cause the bowl to separate from the base.

9. Place the food processor on the counter or table. Read the instructions thoroughly before using the machine.

10. The storage case is on the other side of the bottom of the box.

11. Lift out the storage case, unlock the cover and remove the foam block; small metal

chopping/mixing blade (D), dough blade (E), large metal chopping/mixing blade (F), and stem adapter (G), are each in a cavity.

CAREFULLY REMOVE THE METAL CHOPPING/MIXING BLADE BY GRASPING THE CENTRE WHITE HUB AND LIFTING IT STRAIGHT UP. NEVER TOUCH THE BLADES, AS THEY ARE RAZOR SHARP.

12. Pull out the drawer to the storage case with the adjustable slicing disc (H), and

CAREFULLY REMOVE IT BY USING THE FINGER HOLES. DO NOT TOUCH THE BLADE, IT IS VERY SHARP. The

reversible shredding disc (I) is also in the drawer. Carefully remove the slicing disc by using the finger holes and carefully remove the shredding disc by using the plastic hub. Remember to lock the parts in the storage case when not in use.

13. Save the shipping cartons and plastic foam blocks. You will find them very useful if you need to repack the processor for moving or other shipment.

Please watch the enclosed How-to DVD before using the food processor.

Storage Cover with Lock

Drawer

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IMPORTANT SAFEGUARDS

Always follow these safety precautions when using this appliance.

Getting Ready

1. Read all instructions.

2. Blades and discs are sharp. Handle them

carefully.

3. Always unplug from outlet when not in

use, before putting on or taking off parts, before removing food and before cleaning. To unplug, grasp plug and pull from electrical outlet. Never pull cord.

4. Do not use outdoors.

5. Do not let cord hang over edge of table or counter, or touch hot surfaces.

6. Do not operate any appliance with damaged cord or plug, or after appliance has been dropped or damaged in any way.

Operation

1. Keep hands as well as spatulas and other utensils away from moving blades or discs while processing food, to prevent the possibility of severe personal injury or damage to food processor. A plastic scraper may be used, but only when the food processor motor is stopped.

2. Avoid contact with moving parts. Never push food down by hand when slicing or shredding. Always use pusher.

3. Make sure motor has completely stopped before removing cover. (If machine does not stop within 4 seconds after you remove the pusher assembly, call 1-800-472-7606 for assistance. Do not use the machine.)

4. Never store any blade or disc on motor shaft. To reduce the risk of injury, no blade or disc should be placed on the shaft except when the bowl is properly locked in place and the processor is in use. Store blades and discs, as you would sharp knives, out of reach of children.

5. Be sure cover and feed tube are securely locked in place before operating food processor.

6. Never try to override or tamper with cover interlock mechanism.

Cleaning

To protect against risk of electrical shock, do not put base in water or other liquid.

General

1. This appliance should not be used by or near children or individuals with certain disabilities.

2. Do not operate this, or any other motordriven appliance, while under the influence of alcohol or other substances that affect your reaction time or perception.

3. This food processor is CUL listed for household use. Use it only for food preparation as described in the accompanying recipe and instruction book. Do not use this appliance outside of its intended use.

4. The use of attachments not recommended or sold by Cuisinart may cause fire, electrical shock or personal injury, or damage to your food processor.

5. To avoid possible malfunction of work bowl switch, never store processor with pusher assembly in locked position.

6. Maximum rating of 6.5 amperes is based on attachment that draws greatest current. Other recommended attachments may draw significantly less current.

NOTICE: If your food processor has a plastic case, it has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

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WARNING: RISK OF FIRE OR ELECTRIC SHOCK

The lightning flash with arrowhead

symbol within an equilateral triangle is intended to alert the user to the presence of un-insulated dangerous voltage within the product’s enclosure that may be of sufficient magnitude to constitute a risk of fire or electric shock to persons.

The exclamation point within an

equilateral triangle is intended to alert the user to the presence of important operating and maintenance (servicing) instructions in the literature accompanying the appliance.

SPECIAL CORD SET INSTRUCTIONS

NOTICE

If you have a die-cast metal unit, for your protection, it is equipped with a 3-conductor cord set that has a molded 3-prong grounding-type plug, and should be used in combination with a properly connected grounding-type outlet as shown in Figure A.

If a grounding-type outlet is not available, an adapter, shown in Figure B, may be obtained so that a 2-slot wall outlet can be used with a 3-prong plug. As shown in Figure C, the adapter must be grounded by attaching its grounding lug under the screw of the outlet cover plate.

NOTE: Do not remove the grounding prong. CAUTION: Before using an adapter, it must

be determined that the outlet cover plate screw is properly grounded. If in doubt, consult a licensed electrician. Never use an adapter unless you are sure it is properly grounded.

Note: Use of an adapter is not permitted in Canada.

CONTENTS

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

Important Safeguards................................... 4

Features and Benefits .................................. 6

Assembly Instructions, Diagram ...................8

Machine Controls ......................................... 9

Work Bowls .................................................. 9

Machine Functions ....................................... 9

User Guide and Capacity Chart ................. 11

Cleaning and Storage................................. 15

For Your Safety ........................................... 15

Technical Data .............................................15

Troubleshooting .......................................... 16

Warranty Information .................................. 18

INTRODUCTION

The food processor that re-invented the art of food preparation once again leads the way in innovation! Congratulations on your purchase of the Cuisinart Elite Collection

™

14-Cup (3.5 L) Food Processor – the next generation in culinary excellence.

Superbly designed for high performance and ease of use, the Cuisinart Elite Collection

™

14-Cup (3.5 L) has the power, capacity, versatility, precision, and accessories to handle any task. From the three nested and sealed bowls to the adjustable slicing disc and reversible shredding disc, these incredible features create multiple food processors in one!

All of these pioneering, creative elements come together with Cuisinart’s leading reputation to give you the Elite Collection

™

14-Cup (3.5 L) Food Processor – the finest food prep appliance for today’s modern kitchen.

WARNING

RISK OF FIRE OR ELECTRIC SHOCK

DO NOT OPEN

WARNING: TO REDUCE THE RISK OF FIRE OR ELECTRIC SHOCK,

DO NOT REMOVE COVER (OR BACK)

NO USER-SERVICEABLE PARTS INSIDE

REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY

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FEATURES AND BENEFITS

. Housing Base and Motor

With a vertically projecting motor shaft, this powerful base will process through a variety of recipes with 1000 watts of peak power.

2. Touchpad Control Panel

These easy to clean, electronically controlled buttons, feature On, Off, Dough and Pulse options, for every food processing function. The contemporary, blue LED lights will indicate when the unit is powered on.

3. Work Bowls

Designed with maximum versatility, the work bowl should be selected based on task appropriateness.

These nested bowls feature SealTight

™

technology, which maximizes each bowl’s processing capacity, ensures safe handling, and keeps all the ingredients contained in the bowl you’re using! The bowls also include a locking feature to prevent them from coming out of position when pouring, and finger recesses (a) for user-friendliness.

The large, medium and small work bowls

are all made of durable polycarbonate material with convenient measurement markings (b) and pour spouts (c).

4. Work Bowl Cover with Feed Tube

Work bowl cover with SealTight™ Advantage feature allows for maximum bowl capacity during processing and pouring. To remove the work bowl cover, push in the release buttons (a) on either side of the handle interlock (b).

The Supreme

Wide-Mouth feed tube (c) accommodates larger ingredients and saves precutting time.

5. Pusher Assembly

Secured with a snap-fit, the small pusher (a) inside the large pusher (b) allows you to accommodate ingredients of all sizes. The large pusher lock (c), located on the handle, enables it to be pulled out to lock and pushed in to unlock – this feature should be used when processing heavy loads.

6. Small Chopping/Mixing Blade

This small stainless steel blade will chop or mix anything in your small work bowl and also features the BladeLock System.

7. Large Chopping/Mixing Blade

Stainless steel in construction, this heavyduty blade will process a variety of food in your large or medium work bowl. The BladeLock System enables the blade to stay in place to prevent leaking, while providing optimal pouring.

8. Dough Blade

Designed for our exclusive dough speed control, this blade will knead through all types of dough. The dough blade can be used only in the large bowl.

9. Adjustable Slicing Disc

The versatile 6-in-1 disc allows for thin to thick slices with 1 to 6 mm indicators. This disc may be used with the large or medium bowl.

10. Reversible Shredding Disc

Provides the option of either fine or medium shredding for optimal results. This disc may be used with the large or medium bowl.

11. Stem Adapter

This user-friendly tool easily attaches to either disc or small chopping/mixing blade to engage the motor shaft.

12. Spatula

Uniquely designed for use with any work bowl.

13. Retractable Cord (not shown)

The retractable cord system allows you to pull as much cord as needed, and then store it back in the housing when not in use.

Note: The end of the cord is wrapped with

red tape to prevent over-pulling.

14. Storage Case

This convenient storage case with safety lock holds all of the blades and discs that are included with your new food processor.

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ASSEMBLY INSTRUCTIONS

Before first use

Before using your Cuisinart Elite Collection

™

14-Cup (3.5 L) Food Processor for the first time, wash all of the work bowls, work bowl cover, pusher assembly, blades, discs, and spatula (see Cleaning Instructions on page 15).

1. Place the food processor base on a dry, level countertop with the controls facing toward you. Do not plug the unit in until it is fully assembled.

Note: To use the medium bowl, it must

be nested into the large bowl. The small bowl must be nested in the medium, with the medium in the large for operation.

2. With the large bowl on the base, use the handle to turn the work bowl counterclockwise to lock it onto the housing base.

To use the medium bowl, place your

thumbs in the finger recesses and align in the large bowl with the pour spout facing the back of the unit.

To use the small bowl, place your thumbs

in the finger recesses and align the medium bowl with the pour spout facing opposite the handle.

Blade Operation

The BladeLock feature is designed to

keep the blade in place during processing, pouring, lifting, and handling tasks – but is not permanently attached. Handle with

care.

Note: The chopping/mixing blades

should not be removed with liquid contents above the hub of the blade in the bowls, as this will defeat the SealTight

™

system.

Large Blade Operation

3. With your medium and/or large work bowl assembled on the base, grasp the large chopping/mixing blade by its hub, align it over the centre of the bowl, twist into position and push down firmly to lock.

Dough Blade Operation

4. For use with the large bowl. Carefully lift and place the dough blade over the centre hub of the work bowl by lining up the markings and sliding the blade down.

Small Blade Operation

5. With all three work bowls assembled on the base, position the stem adapter over the centre of the bowls, twist into position and push down to lock. Grasp the small chopping/mixing blade by its hub, place it over the stem adapter, twist into position and push down firmly to lock.

Disc Operation

6. When using your medium and/or large bowl only, position the stem adapter over the centre of the bowl, twist into position and push down to lock. If using the adjustable slicing disc, use the rotating hub and indicator markings to select slicing thickness. Using the finger holes, align and insert the disc over the stem adapter.

If using the reversible shredding disc,

determine whether the fine or medium side will be used and use the plastic hub to twist into position on the stem adapter. The finger holes may be used for removal of this disc.

Cover Operation

7. Place the work bowl cover onto the work bowl by positioning it directly over the bowls, and push down on the front and back to lock into place.

Large Bowl

& accessories

Medium Bowl

& accessories

Small Bowl

& accessories

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To remove the cover,

push in both sides of the release button (located on the cover interlock) and lift up to remove.

Note: The work bowl cover fits, locks and seals on the large bowl with any nested bowl combination. The work bowl cover will become easier to engage with repeated use.

8. Align pusher assembly and activating rod with the feed tube opening on the work bowl cover and slide it down completely.

9. Plug the food processor into a proper electrical outlet. It is now ready for use.

Note: The bowl, lid and pushers must be securely in place for the unit to operate.

MACHINE CONTROLS

On Button

The On control is a continuous button that allows the machine to run until Off is selected.

1. Properly assemble and engage the machine.

2. Add ingredients to the work bowl, either through the feed tube or directly into the bowl.

3. Press the On button. The blue LED light will illuminate and the motor will start.

4. Press the Off button when finished.

PULSE Button

The Pulse control is a momentary button that allows the machine to run only while it is being pressed. This capability provides more accurate control of the duration and frequency of processing.

1. With the machine properly assembled and engaged, and ingredients in the work bowl, press the Pulse button repeatedly as needed. The blue LED On light will be illuminated upon activation.

DOUGH Button

1. Prepare the dough ingredients and place in work bowl fitted with the dough blade.

2. Assemble and engage the work bowl cover and pusher.

3. Press the Dough button and the blue LED light will illuminate.

4. Then press the On button to knead the dough. The blue LED On light will also be illuminated.

5. Press the Off button when finished.

Note: Kneading dough should only be done in the large work bowl.

WORK BOWLS

Three nested work bowls are provided for a very versatile processing experience. We recommend using the work bowls in a manner that will optimize efficiency

. For example, if your recipe requires using multiple bowls, begin with the smallest bowl to minimize cleaning. This way the small bowl can serve as a prep bowl to reserve chopped ingredients for a recipe.

Note that the bowls lock into place to pour while nested. The convenient finger recesses can be used to remove the small and medium bowls with ingredients, or the bowls can remain nested during pouring or food removal.

Chopping certain foods may scratch or cloud the work bowl, this will not affect the functionality of your work bowl.

MACHINE FUNCTIONS

Chopping (using the Chopping Blade)

• For raw ingredients: peel, core and/or remove

seeds and pits. Food should be cut into even, ½ to 1-inch (1.3-2.5 cm) pieces. Foods cut into same size pieces produce the most even results.

• Pulse food in 1-second increments to chop.

For the finest chop, either hold the pulse down or press ON to run the machine continuously. Watch ingredients closely to achieve desired consistency and scrape the work bowl as necessary.

Puréeing (using the Chopping Blade)

• To purée fresh fruits or cooked fruits/

vegetables: ingredients should be cut into 1-inch (2.5 cm) pieces; a smooth purée is achieved easiest when all the pieces are equal in size. Pulse to initially chop and then process ON until food is puréed; scrape the work bowl as necessary. Do not use this method to purée cooked white potatoes.

(see Mashed Potato

recipe on page 35.)

• To purée solids for a soup or sauce: strain

the solids from the liquid and process the solids alone. Add cooking liquid and process as needed.

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Kneading (using the Dough Blade or the Metal Chopping Blade with Dough Speed)

• The exclusive dough control processes pastry doughs, batters and kneads yeast bread doughs. The reduced RPMs of the dough control will achieve better results. The metal chopping blade is ideal for pastry doughs while the dough blade is specifically designed for kneading yeast doughs.

•

The pusher lock is recommended to be in the locked position when kneading dough to avoid it from moving around – some vibration is still normal.

• Dough kneading should be done in the large bowl only.

Slicing (using the Adjustable Slicing Disc)

• Always pack food in the feed tube evenly to slice. For smaller amounts of food, use the smaller feed tube. For cheese slicing, always use the large feed tube. The food will dictate the amount of pressure: Use light pressure for soft foods, medium pressure for medium foods, and firm pressure for harder foods. Always process with even pressure.

• For julienne or matchstick cuts: Place food horizontally in the feed tube and process with even pressure to create long, plank-like slices. Replace stack of slices in feed tube vertically and process again using even pressure.

• For round fruits or vegetables: Remove a thick slice on the bottom of the food so that it sits upright in the feed tube. If food does not fit in the feed tube, cut in half or quarters to fit. Process with even pressure.

• For small ingredients, like mushrooms, radishes or strawberries: Trim the ends so the food sits upright in the feed tube. Take advantage of the smaller feed tube if appropriate.

• When slicing cheese, be sure that the cheese is well chilled before slicing.

Shredding (using the Reversible Shredding Disc)

• Always pack food in the feed tube evenly to shred. For smaller amounts of food, use the smaller feed tube. For cheese shredding, always use the large feed tube. The food will dictate the amount of pressure: Use light pressure for soft foods, medium pressure for medium foods and firm pressure for harder foods. Always process with even pressure.

• To shred leafy vegetables like lettuce or spinach: Roll leaves together and stand up in feed tube. Process with even pressure.

• When shredding cheese, be sure that the cheese is well chilled before shredding.

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FOOD TOOL YIELD DIRECTIONS

FRUITS

Apples

Metal Blade

Slicing Disc Shredding Disc

Chop

Purée

Slice Shred

1 pound = 3 cups (750 ml)

1 apple = ¾ cup (175 ml) 1 apple = ¾ cup (175 ml)

Cut into 1-inch (2.5 cm) pieces; pulse to chop – process for fine chop. Process to purée cooked and peeled apples for

applesauce. Medium pressure Medium pressure

Avocados Metal Blade

Metal Blade

Chop Purée

1 medium = 1 cup (250 ml) 1 medium = 1 cup (250 ml)

Cut into 1-inch (2.5 cm) pieces; pulse to chop. Cut into 1-inch (2.5 cm) pieces; process to purée.

Bananas Metal Blade

Slicing Disc

Purée Slice

3 medium = 1 cup (250 ml) 1 pound = 2 cups (500 ml)

Process to purée ripe bananas. Light pressure for firm bananas.

Berries Metal Blade

Slicing Disc

Purée

Slice

1 pint fresh = 2 cups (500 ml); 10 ounce-bag frozen = 1½ cups (375 ml)

1 pint = 2 cups (500 ml)

Process until puréed. Strain to remove seeds. Thaw frozen berries before processing. Strawberries: remove stems; stack berries on their side.

Medium pressure.

Coconuts Metal Blade

Shredding Disc

Chop

Shred

1 medium = 4 cups (1 L)

Cut flesh into 1-inch (2.5 cm) pieces; pulse to chop. Process to finely chop. Cut flesh to fit feed tube, medium pressure.

Kiwis Slicing Disc Slice 2 kiwis = ¾ cup (175 ml) Chill and peel; light pressure.

Mangoes Metal Blade

Metal Blade

Chop Purée

1 medium = ¾ to 1 cup (175 ml-250 ml) 1 medium = ¾ to 1 cup (175 ml-250 ml)

Cut into 1-inch (2.5 cm) pieces; pulse to chop. Cut into 1-inch (2.5 cm) pieces; process to purée.

Peaches/ Nectarines

Metal Blade Metal Blade

Slicing Disc

Chop Purée

Slice

1 lb = 2 to 2½ cups (500-625 ml) 1 lb = 2 to 2½ cups (500-625 ml)

1 lb = 2 to 2½ cups (500-625 ml)

Cut into 1-inch (2.5 cm) pieces; pulse to chop. Cut into 1-inch (2.5 cm) pieces; peel and process to

purée. Remove pit, light pressure.

Citrus Fruits; Lemons, Limes & Oranges

Metal Blade

Slicing Disc

Chop

Slice

For medium fruit: 1 lemon = 2 to 3 teaspoons (10-15 ml) zest; 1 lime = 1 tsp (5 ml) zest; 1 orange = 1½ tablespoons (25 ml) zest

Zest: use vegetable peeler to remove rind; process. For the finest chopped zest, add small amount of sugar to chop with zest

Trim ends; place upright in feed tube. Medium pressure.

Dried (sticky) Fruits

Metal Blade Chop 1 pound = 2½ cups (625 ml) Chill fruit. Add some flour from recipe to work bowl.

Process using short pulses until desired consistency.

VEGETABLES

Beans - Green, Wax

Metal Blade Slicing Disc

Purée Slice

1 cup (250 ml) = ½ cup (125 ml) purée 1 pound = 3 cups (750 ml)

Process to purée cooked beans. “French-cut”: trim beans; stack in feed tube horizontally. Light pressure.

Broccoli/ Cauliflower

Metal Blade Metal Blade Slicing Disc Shredding Disc

Chop Purée Slice Shred

1 pound raw = 2 cups (500 ml) 1 pound cooked = 1 cup (250 ml) Broccoli stems only Broccoli stems only

Cut into 1-inch (2.5 cm) pieces; pulse to chop. Cut into 1-inch (2.5 cm) pieces; process to purée. Peel and trim stems. Medium pressure. Peel and trim stems. Medium pressure.

Cabbage Metal Blade

Slicing Disc Shredding Disc

Chop

Slice Shred

2 pounds = 8 cups (2 L)

Cut into 1-inch (2.5 cm) pieces; pulse to chop to desired consistency. Cut in wedges to fit feed tube; remove centre core. Light

to no pressure. Use slicing disc for coleslaw. Use shredding disc for extra-fine needs.

Carrots Metal Blade

Metal Blade Slicing Disc Shredding Disc

Chop Purée Slice Shred

1 pound (6 med) = 3 cups (750 ml) 2 med cooked = ½ cup (125 ml) purée 1 pound (6 med) = 3 cups (750 ml) 1 pound (6 med) = 2½ cups (625 ml)

Cut into 1-inch (2.5 cm) pieces; pulse to chop to desired consistency. Process to purée. Small rounds: trim; place upright in feed tube. Long slices: trim; place horizontally in feed tube. Medium to firm pressure. Small shreds: trim; place upright in feed tube. Long shreds: trim; place horizontally in feed tube. Medium to firm pressure.

USER GUIDE & CAPACITY CHART

PROCESS

Page 12

FOOD TOOL YIELD DIRECTIONS

Celery Metal Blade

Slicing Disc

Chop

Slice

2 medium stalks = ½ cup (125 ml)

Cut into 1 inch (2.5 cm) pieces; pulse to chop to desired consistency.

Trim; place upright in feed tube. Medium pressure.

Cucumbers Metal Blade

Slicing Disc

Shredding Disc

Chop

Slice

Shred

1 medium = 1½ cups (375 ml)

Cut into 1-inch (2.5 cm) pieces; pulse to chop. Rounds: trim; place upright in feed tube. Medium

pressure. Long slices: trim; place horizontally in feed tube. Medium pressure.

Shreds: trim; place upright in feed tube. Medium pressure. Long shreds: trim; place horizontally in feed tube. Medium pressure.

Garlic Metal Blade Chop 1 head = 12 to 16 cloves;

1 medium clove = ½ teaspoon (2 ml)

Peel; with machine running, drop cloves through feed tube to finely chop.

Ginger Metal Blade

Slicing Disc Shredding Disc

Chop

Slice Shred

1-inch (2.5 cm) pieces = 1 tablespoon (15 ml) 4 ounces = ½ cup (125 ml) 4 ounces = ½ cup (125 ml)

Peel; cut into ½-inch (1.25 cm) pieces. With machine running, drop through feed tube to finely chop. Peel; place upright in feed tube. Medium pressure. Peel; place upright in feed tube. Medium pressure.

Herbs - Fresh Metal Blade Chop 1 cup (250 ml) loosely packed =

¹∕³ cup (75 ml)

Herbs, work bowl and blade should be clean and completely dry. Pulse to roughly chop. Process to finely chop. Keep up to 10 days in airtight bag in refrigerator.

Jalapeño Metal Blade

Slicing Disc

Chop

Shred

1 medium pepper = 3 tablespoons (45 ml) 1 medium pepper = ¼ cup (50 ml)

Remove seeds and stem. With machine running, drop halved pepper through feed tube to chop. Remove seeds and stem. Cut stem end flat to slice into rings; medium pressure. Place upright in feed tube for narrow slices, horizontally for longer slices.

Leeks Metal Blade

Slicing Disc

Chop Slice

1 pound = 2 cups (500 ml) 1 pound = 2 cups (500 ml)

Clean leeks; trim, discard dark green parts. Cut into 1-inch (2.5 cm) pieces; pulse to chop. Clean leeks as above. Place upright in feed tube; medium pressure. Long slices: trim; place lengthwise in feed tube. Medium pressure.

Mushrooms Metal Blade

Slicing Disc Shredding Disc

Chop Slice Shred

1 pound = 6 cups (1.5 L) 1 pound = 5 cups (1.25 L) 1 pound = 5 cups (1.25 L)

Cut into even pieces; pulse to chop. Pack feed tube. Light pressure. Pack feed tube. Light pressure.

Onions Metal Blade

Slicing Disc

Chop

Slice

1 pound = 4½ to 5 cups (1.1-1.25 L) 1 medium = ¾ to 1 cup (175-250 ml)

Cut into 1-inch (2.5 cm) pieces; pulse to chop.

Trim; place in feed tube. Medium pressure.

Peppers - Bell Metal Blade

Slicing Disc

Chop Slice

1 pound = 4½ to 5 cups (1.25 L) 1 pound = 3 cups (750 ml)

Cut into 1-inch (2.5 cm) pieces; pulse to chop. Remove seeds and stem. Cut stem end flat to slice into rings; medium pressure. Halve or quarter and place upright in feed tube for narrow slices, horizontally for longer slices.

Pickles Metal Blade

Slicing Disc

Chop Slice

1 medium = ¾ cup (175 ml) 1 medium = ¾ cup (175 ml)

Cut into 1-inch (2.5 cm) pieces; pulse to chop. Place upright in feed tube for rounds; horizontally for longer slices. Medium pressure.

Potatoes Metal Blade

Metal Blade Slicing Disc Shredding Disc

Chop Purée Slice Shred

1 pound = 3½ to 4 cups (875 ml-1 L) 1 cup (250 ml) cooked (1-inch (2.5 cm) pieces) = ½ cup (125 ml) 1 pound = 3½ to 4 cups (875 ml-1 L) 1 pound = 3½ to 4 cups (875 ml-1 L)

Raw potatoes: cut into 1-inch (2.5 cm) pieces; pulse to chop. Sweet potatoes/yams: cut into 1-inch (2.5 cm) pieces; pulse to chop. Trim end flat; cut to fit into feed tube. Light to medium pressure for white potatoes; firm pressure for sweet potatoes/yams; light pressure for partially cooked potatoes. Trim end flat; cut to fit into feed tube. Light to medium pressure for white potatoes. Note: keep sliced or shredded raw potatoes in cold water to avoid discolouration; dry well before using. Mashed potatoes: process cooked white potatoes through medium shredding disc to avoid a gluey consistency.

PROCESS

Page 13

FOOD TOOL YIELD DIRECTIONS

Radishes Metal Blade

Slicing Disc Shredding Disc

Chop

Slice Shred

½ pound = 1½ cups (375 ml)

½ pound = 1½ cups (375 ml) ½ pound = 1½ cups (375 ml)

Cut into 1-inch (2.5 cm) pieces; pulse to chop. Process to finely chop. Trim ends; firm pressure. Trim ends; firm pressure.

Scallions Metal Blade

Slicing Disc

Chop Slice

1 to 2 = ¼ cup (50 ml) 1 to 2 = ¼ cup (50 ml)

Cut into 1-inch (2.5 cm) pieces; pulse to chop. Trim, discard dark green parts, place upright in feed tube. Light to medium pressure. Long slices: trim; place lengthwise in feed tube. Medium pressure.

Spinach Metal Blade

Metal Blade

Slicing Disc

Chop Purée

Slice

1 pound raw = 10 cups (2.50 L) raw 1 pound raw = 1½ cups (375 ml) cooked 1 pound raw = 10 cups (2.50 L) raw

Pulse to chop. Process to purée.

Roll leaves together and place upright in feed tube; medium pressure.

Zucchini/Summer Squash

Metal Blade Slicing Disc

Shredding Disc

Chop Slice

Shred

1 pound = 3 cups (750 ml) 1 pound = 3 cups (750 ml)

1 pound = 3 cups (750 ml)

Cut into 1-inch (2.5 cm) pieces; pulse to chop. Rounds: trim; place upright in feed tube. Long slices: trim; place horizontally in feed tube. Medium pressure. Shredding: trim; place upright in feed tube. Long shreds: trim and place horizontally in feed tube. Medium pressure.

CHEESES

Soft Cheeses; Ricotta, Cream, Cottage, Brie, Blue, Fontina Mozzarella, Bel Paese

Metal Blade

Shredding Disc

Purée

Chop Med.

Shred Fine

Shred

½ pound = 1 cup (250 ml)

¼ pound = 1 cup (250 ml)

Cut into 1-inch (2.5 cm) pieces. Process soft cheeses until smooth.

Cut into 1-inch (2.5 cm) pieces; pulse to chop. Chill well; medium pressure. Mozzarella should be frozen

for 25 to 30 minutes before shredding.

Firm Cheeses; Cheddar, Swiss, Edam & Gouda

Metal Blade Slicing Disc Shredding Disc Shredding Disc

Chop Slice Med. Shred Fine Shred

¼ pound = 1 cup (250 ml) ¼ pound = 1 cup (250 ml) ¼ pound = 1 cup (250 ml) ¼ pound = 1 cup (250 ml)

Cut into ½- to 1-inch (1.25-2.5 cm) pieces; temperature not critical. Chill well; light to medium pressure. Chill well; medium pressure. Chill well; light pressure.

Hard Cheeses; Parmesan & Romano

Metal Blade

Shredding Disc

Chop

Med. Shred Fine Shred

¾ pound = 3 cup (750 ml)

¼ pound = 1 cup (250 ml)

Cut into ½- to 1 inch (1.25-2.5 cm) pieces; temperature not critical. *Never process cheese that cannot be pierced with the tip of a sharp knife.

Cheese should be room temperature.

ADDITIONAL FOODS

Baby Food

Metal Blade Purée

As with all fruit and cooked vegetable purées, cut ingredients into 1-inch (2.5 cm) pieces. Steam cooked ingredients until completely soft. Pulse to chop, then process until completely smooth. To ensure there are no lumps, press mixture through a fine mesh strainer. Keeps well frozen in ice cube trays for individual 1-ounce (30 ml) portions.

Butter Metal Blade

Slicing Disc

Chop

Slice

¼ pound (1 stick) = ½ cup (125 ml)

Butter should be room temperature and cut into tablespoon-size pieces. Process, scraping bowl as necessary. Compound butters: process flavouring ingredients before adding butter. Pastry: cut butter into small cubes; freeze before using. Butter should be cold, not frozen; medium pressure.

Chocolate Metal Blade

Shredding Disc

Chop

Shred

1-ounce (30 ml) = ¼ cup (50 ml) grated

Cut into ½- to 1-inch (2.5 cm) pieces (or use chocolate chips). Pulse to start, then process to desired consistency. Texture will appear more rounded than grated. Chill chocolate; medium to firm pressure.

Crumbs; Bread, Cookies & Crackers

Metal Blade Chop 12 to 14 graham wafers =

1 cup (250 ml) crumbs; 1 slice bread = ½ cup (125 ml) crumbs

Break up ingredients into ½- to 1-inch (1.25-2.5 cm) pieces. Process until fine. Breadcrumbs: make from fresh, stale or toasted bread.

PROCESS

Page 14

FOOD TOOL YIELD DIRECTIONS

Egg Whites Metal Blade Chop 8 egg whites = 1 cup (250 ml) firm

whites

Egg whites should be room temperature; add 1 teaspoon (5 ml) lemon juice or vinegar per white. Process in an absolutely clean bowl for 1 to 2½ minutes until surface develops ridges and mass of whites almost stops moving. These egg whites should not be used in meringues. For whipped egg whites with volume, whip with whisk or electric mixer.

Meat, Poultry & Fish

Metal Blade

Slicing Disc

Chop

Purée

Slice

2¼ pound boneless = 4½ cups (1 L)

1 pound boneless = 2 cups (500 ml)

Cut very cold raw or cooked meat/poultry/fish into 1-inch (2.5 cm) pieces; pulse to chop. Process for a few seconds at a time for a finer chop. Check texture often to avoid overprocessing. Cut very cold raw or cooked meat/poultry/fish into 1-inch (2.5 cm) pieces; pulse to chop. Process continuously until desired texture. Slicing cooked meat/poultry: be sure it is very cold. Use a single chunk of meat at a time. Slicing raw meat/ poultry: cut to fit feed tube; wrap in plastic to briefly freeze. Raw meat is ready to slice when hard to the touch but can easily be pierced with tip of a sharp knife.

Milk Shakes/ Smoothies

Metal Blade Chop/ Purée Can make up to 16

8-ounce (227 g) servings.

Milkshakes: add ice cream first; process and add milk through feed tube. Smoothies: add fruit first, then add the liquid while processing.

Nuts Metal Blade

Metal Blade

Slicing Disc Shredding

Disc

Chop

Purée

Slice Shred

(fine/med.)

¾ pound = 3 cups (750 ml)

¼ pound = 1 cup (250 ml)

¼ pound = 1 cup (250 ml) ¼ pound = 1 cup (250 ml)

Pulse to chop. Hardness of nut dictates amount and time of processing. If either flour or sugar is added to nuts during processing, they can be processed as long as possible without becoming butter. Coarsely chopped nuts: 6 to 8 pulses. Finely chopped nuts: pulse 2 to 3 times, then process 20 to 30 seconds, watching carefully for desired consistency. Nut butter: process nuts 2 to 3 minutes, scraping bowl as necessary. For smoothest consistency, add some oil to nuts while processing. Medium pressure; nuts will have a coarse texture.

Medium pressure; nuts will have a fine/medium texture.

Granulated Sugar (to make extra super-fine sugar)

Metal Blade Chop 1 pound = 2 cups (500 ml) Process 1 minute, or until fine.

Tofu Metal Blade Purée 10 ounces = ¾ cup (175 ml) Drain; process 2 minutes or until smooth.

Whipping Cream Metal Blade Chop 1 cup (250 ml) = ½ cup

(125 ml) whipped

Process well-chilled cream until cream begins to thicken. Add sugar as desired; process continuously until cream reaches desired consistency (about 3 to 4 minutes).

DOUGHS

Pastry Dough

Metal Blade Mix

Pulse mixture until it has consistency between cornmeal and small pebbly crumbs. Add water, 1 tablespoon (15 ml) at a time; pulse until a dough forms.

Batters

Quick Bread, Cake & Cookies

Metal Blade Mix First sift dry ingredients together by processing; remove

and reserve. Process the fats and sugars together and then add any remaining liquid ingredients. Pulse in reserved dry ingredients. Any ingredients that need to be coarsely chopped can be added with dry ingredients. For finely chopped ingredients, chop separately in small work bowl and then add to batter at the end.

Yeast Dough

Breads

Metal Blade Dough Blade

Mix Knead

TIPS: Use ¾ cup (175 ml) warm liquid to proof 2¼ teaspoons (11.25 ml) dry active yeast. Sugar/honey aids in activating yeast, so add a small amount, about 1 teaspoon (5 ml) , to the warm liquid/yeast mixture when proofing. Food processor can handle up to 8 cups (2 L) white flour for a yeast bread dough. The dough should have a soft, pliable texture and feel only slightly tacky.*

Sweet Dough

Breads & Coffee Cakes

Metal Blade Dough Blade

Mix Knead

See TIPS above, but keep in mind that sweet doughs will be rich and sticky and may not clean sides of bowl; bowl may need to be scraped. Sweet doughs require less kneading once the ingredients are mixed.*

Note: Use dough blade for kneading dough in the large bowl only. The small bowl may not be used for dough. *See troubleshooting for additional direction and techniques.

PROCESS

Page 15

CLEANING AND STORAGE

Keep your Cuisinart Elite Collection™ 14-Cup Food Processor ready to use on the kitchen counter. When not in use, leave it unplugged.

This food processor includes a storage case with lock for safekeeping of blades and discs. Keep the blades and discs out of the reach of children.

All parts except the housing base are dishwasher safe, and we recommend washing them in the dishwasher on the top rack only. Due to intense water heat, washing the work bowl, cover and accessories on the bottom rack may cause damage over time. Insert the work bowl and pushers upside down for drainage. Remember to unload the dishwasher carefully wherever you place sharp blades and discs.

To simplify cleaning, rinse the work bowl, cover, pusher assembly and blade or disc immediately after use so food won’t dry on them. Be sure to place the pushers upside down for drainage. If food lodges in the pusher, remove it by running water through it, or use a bottle brush.

If you wash blades and discs by hand, do it carefully. When handling, use the plastic hubs on the blades and finger holes for the discs. Avoid leaving them in soapy water where they may disappear from sight. To clean the metal blade, fill the work bowl with soapy water, hold the blade by its plastic centre and move it rapidly up and down on the centre shaft of the bowl. Use of a spray attachment is also effective. If necessary, use a brush.

The work bowl is made of polycarbonate plastic, which is shatter resistant and heat resistant. It should not be placed in a microwave oven, as the aperture at the front of the pusher houses the metal rod that activates the motor.

The housing base may be wiped clean with a soapy, non-abrasive material. Be sure to dry once clean.

Four rubber feet on the underside keep the base from moving on most work surfaces when the machine is processing heavy loads. If the feet leave spots on the counter, spray them with a spot remover and wipe with a damp sponge. If any trace of the spot remains, repeat the procedure and wipe the area with a damp sponge and nonabrasive cleaning powder.

IMPORTANT: Never store any blade or disc on the motor shaft. No blade or disc should be placed on the shaft except when the processor is about to be used.

FOR YOUR SAFETY

Like all powerful electrical appliances, a food processor should be handled with care. Follow these guidelines to protect yourself and your family from misuse that could cause injury.

Handle and store metal blades and discs carefully. Their cutting edges are very sharp.

Always place the stem adapter on the motor shaft before assembling the discs.

Never put blades or discs on the motor shaft until the work bowl is locked in place.

Always be sure that the blade or disc is down on motor shaft as far as it will go.

Always insert chopping blade and dough blade in the work bowl before putting ingredients in bowl.

When slicing or shredding food, always use the pusher. Never put your fingers or spatula into feed tube.

Always wait for the blade or disc to stop spinning before you remove the pusher assembly or cover from the work bowl.

Always unplug the unit before removing food, cleaning, or putting on or taking off parts.

Always remove work bowl from base of machine before you remove chopping blade or dough blade.

TECHNICAL DATA

The motor in your food processor operates on a standard line operating current. The appropriate voltage and frequency for your machine are shown on a label on the bottom of the base.

An automatic, temperature-controlled circuit breaker in the motor ensures complete protection against motor burnout. If the processor runs for an exceptionally long time when chopping, mixing or kneading a thick or heavy mixture in successive batches, the motor may overheat. If this happens, the processor will stop. Turn it off and wait for the motor to cool before proceeding. It will usually cool within 10 minutes. In extreme cases, it could take an hour.

Safety switches prevent the machine from operating when the work bowl or the cover is not locked into position. The motor stops within seconds when the motor is turned off, and when the pusher assembly is removed, a fast-stop circuit also enables the motor to stop within seconds.

Cuisinart offers a Limited Three-Year Warranty on the entire machine.

Page 16

TROUBLESHOOTING

Food Processing

1. Problem: The food is unevenly processed Solution:

• The ingredients should be cut evenly

into ½- to 1-inch (1.25-2.5 cm) pieces before processing.

• Process in batches to avoid overloading.

2. Problem: Slices are uneven or slanted

Solution:

• Place evenly cut food into the feed tube.

• Apply even pressure on the pusher.

3. Problem: Food falls over in feed tube

Solution:

• Large feed tube must be packed full for best results. If processing smaller quantities, use the small feed tube.

4. Problem: Some food remains on top

of the disc.

Solution:

• It is normal for small pieces to remain; cut remaining bits by hand and add to processed ingredients.

Dough Processing

1. Problem: The dough control button does

not work.

Solution:

• The dough control works in conjunction with the ON button. The food processor will only operate once the ON is selected after the dough function is activated.

2. Problem: Motor slows down.

Solution:

• Amount of dough may exceed maximum capacity of your food processor. Remove half and process in two batches.

• Dough may be too wet (see number 10). If motor speeds up, continue processing. If not, add more flour, 1 tablespoon (15 ml) at a time until the motor speeds up. Process until dough cleans the side of the work bowl.

3. Problem: Blade doesn’t incorporate

ingredients.

Solution:

• Always start the food processor before

adding liquid. Add liquid in a slow, steady stream, allowing the dry ingredients to absorb it. If too much liquid is added, wait until ingredients in the work bowl have mixed, then add remaining liquid slowly (do not turn off the machine). Pour liquid onto dough as it passes under feed tube opening; do not pour liquid directly onto bottom of the work bowl.

4. Problem: Blade rises in work bowl Solution:

• Excessively sticky dough can cause blade to rise. Reinsert blade and immediately add 2 tablespoons (30 ml) of flour through the feed tube while the machine is running.

5. Problem: The large pusher moves when

processing dough or other heavy loads.

Solution:

• The pusher lock feature, located above the handle, should be pulled out (some vibration is normal).

6. Problem: Dough doesn’t clean inside of

the work bowl.

Solution:

• Amount of dough may exceed maximum capacity of your food processor. Remove half and process in two batches.

• Dough may be too dry (see number 9).

• Dough may be too wet (see number 10).

7. Problem: Nub of dough forms on top of

blade and does not become uniformly kneaded.

Solution:

• Stop machine, carefully remove dough, divide it into 3 pieces and redistribute them evenly in the work bowl.

8. Problem: Dough feels tough after kneading

Solution:

•

Divide dough into 2 or 3 pieces and redistribute evenly in bowl. Process 10 seconds or until uniformly soft and pliable.

9. Problem: Dough is too dry.

Solution:

• While machine is running, add water, 1 tablespoon (15 ml) at a time until dough cleans the inside of the bowl.

Page 17

10. Problem: Dough is too wet. Solution:

• While machine is running, add flour, 1 tablespoon (15 ml) at a time until dough cleans the inside of the bowl.

Technical

1. Problem: The motor does not start.

Solution:

• There is a safety interlock to prevent the

motor from starting if it is not properly assembled. Make sure the work bowl and work bowl cover are securely locked into position.

• If you are slicing or shredding and the

above solution does not work, make sure that the food contents in the feed tube are cut below the maximum fill line so that the activation rod can engage the motor.

• If the motor still will not start, check the

power cord and outlet.

2. Problem: The food processor shuts off

during operation.

Solution:

• The cover may have become unlocked;

check to make sure it is securely in position.

• A safety protector in the motor prevents

the motor from overheating, which is caused by excessive strain. Press the Off control button and wait 10 to 15 minutes to allow the food processor to cool off before resuming.

3. Problem: The food processor cover

becomes unlatched in the back and or makes a loud noise.

Solution:

• The back of the cover becoming

unlatched, and any related noise, will not prevent the unit from working. Simply push down to lock the back into position.

4. Problem: The motor slowed down during

operation.

Solution:

• This is normal as some heavier loads (e.g.

slicing/shredding cheese) may require the motor to work harder. Simply reposition the food in the feed tube and try again.

• The maximum load capacity may have

been exceeded. Remove some of the ingredients and continue processing.

5. Problem: It is difficult to remove the

chopping/mixing blade from the work bowl.

Solution:

• These innovative blades have been designed to lock in the work bowl to prevent them from falling out when emptying the contents of the bowl. Using extreme care, use a little extra force to remove the blade.

6. Problem: The food processor vibrated/

moved around the countertop during processing.

Solution:

• Make sure the rubber feet at the bottom of the unit are clean and dry. Also make sure that the maximum load capacity is not being exceeded.

• This is normal as some heavier loads (e.g. slicing/shredding cheese) may require the motor to work harder.

7. Problem: The large pusher falls out when

the cover is turned upside down.

Solution:

• The pusher lock feature, located above the handle, should be pulled out.

Page 18

WARRANTY LIMITED THREE-YEAR

WARRANTY

We warrant that this Cuisinart product will be free of defects in material or workmanship under normal home use for 3 years from the date of original purchase.

This warranty covers manufacturer’s defects including mechanical and electrical defects. It does not cover damage from consumer abuse, unauthorized repairs or modifications, theft, misuse, or damage due to transportation or environmental conditions. Products with removed or altered identification numbers will not be covered.

This warranty is not available to retailers or other commercial purchasers or owners.

If your Cuisinart product should prove to be defective within the warranty period, we will repair it or replace it if necessary.

For warranty purposes, please register your product online at www.cuisinart.ca to facilitate verification of the date of original purchase or keep your original receipt for the duration of the limited warranty.

If the appliance should become defective within the warranty period, do not return the appliance to the store. Please contact our Customer Service Centre:

Toll-free phone number: 1-800-472-7606

Address:

Cuisinart Canada 100 Conair Parkway Woodbridge, Ont. L4H 0L2

Email: consumer_Canada@conair.com

Model: FP-14C Series

To facilitate the speed and accuracy of your return, please enclose:

• $10.00 for shipping and handling of the product (cheque or money order)

• Return address and phone number

• Description of the product defect

• Product date code*/copy of original proof of purchase

• Any other information pertinent to the product’s return

* Product date code can be found on the underside of the base of the product. The product date code is a 4 or 5 digit number. Example, 90630 would designate year, month & day (2009, June 30th).

Note: We recommend you use a traceable, insured delivery service for added protection. Cuisinart will not be held responsible for in-transit damage or for packages that are not delivered to us.

To order replacement parts or accessories, call our Customer Service Centre at 1-800472-7606.

For more information, please visit our website at www.cuisinart.ca

Page 19

Cuisinart® is a registered

trademark of Cuisinart

100 Conair Parkway

Woodbridge, Ontario L4H 0L2

Printed in China

09CUI-C029

A IB-8478B-CAN

Page 20

Recipe Booklet

ELITE COLLECTION

™

14- CUP FOOD PROCESSOR

Page 21

RECIPES

BASICS

Basic Fresh Breadcrumbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

BUTTERS

Gorgonzola Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Peanut Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

MARINADES & DRESSINGS

Sweet and Sour Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Herbed Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Basic Mayonnaise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

SAUCES

Basil Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Simple Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Hollandaise Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Tartar Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

DOUGHS

Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Pasta Dough. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Basic Flaky Pastry Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Pâte Brisée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Pâte Sucrée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

To help you feel right at home with your new Cuisinart Elite Collection™ 12-Cup Food Processor in your kitchen, we’ve assembled a variety of delicious recipes to get you started – from quick and easy to more complex gourmet dishes. Breakfast and brunch through dinner and dessert, every meal is covered with these easy-to-follow recipes.

Look for the chef’s whisks above the ingredients for the degree of difﬁ culty (1=easy, 2=medium, 3=challenging), and the convenient clock icons that point you to each recipe’s time commitment so you can allocate your time accordingly.

In addition, the detailed nutritional information lets you know exactly what you’re eating! Bon appétit!

Page 22

BREAKFAST & BRUNCH

Traditional Scones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Leek, Sausage, and Fontina Quiche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

APPETIZERS

Artichoke and Herb Yogurt Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Chunky Guacamole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Hummus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Three Tomato Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Classic Bruschetta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Caramelized Onion, Steak and Gruyère Quesadillas . . . . . . . . . . . . . . . . . . . . . . . 24

SOUPS

Lightened Broccoli and Potato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Simple Tomato Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Roasted Butternut Squash Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

French Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

SALADS

Chopped Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Classic Coleslaw. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

ENTRÉES

Eggplant Parmesan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Classic Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Crab Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Page 23

SIDES

Stuffed Roasted Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Mashed Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

BREADS

Classic Cuisinart® White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Classic Cuisinart® Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Buttery Dinner Rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Challah Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Sesame Dinner Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Popovers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

DESSERTS

Classic Cheesecake & Graham Cracker Crust. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Apple Crumb Pie & Crumb Pie Topping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Banana Cream Pie & Chocolate Cookie Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

Pastry Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Deep Chocolate Layer Cake & Cream Cheese Frosting . . . . . . . . . . . . . . . . . . . . . 46

Dessert Crêpes with Berries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Raspberry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Cuisinart® is a registered trademark of Cuisinart. Any trademarks or service marks of third parties

used herein are the trademarks or service marks of their respective owners.

Page 24

BASICS

BASIC FRESH BREADCRUMBS

There is no need to buy breadcrumbs when you can make them

in no time with your Cuisinart

Food Processor.

Makes 1¹⁄³ cups (325 ml)

Approximate preparation time: Less than one

minute, plus 35 minutes for baking

Preheat oven to 325°F (160°C). Bake slices of bread in a single layer for about 20 minutes or until bread is completely dried out.

Insert the large metal chopping blade into the large work bowl of the Cuisinart

Food Processor. Break toasted bread up into pieces and pulse about 10 times and then process until breadcrumbs are ﬁ ne, about 25 seconds.

TIP: For seasoned breadcrumbs, add ¼ teaspoon (1 ml) each dried oregano, dried basil, garlic powder, and ground onion ﬂ akes.

Nutritional information per serving (2 tablespoons (30 ml) ):

Calories 60 (11% from fat)

carb. 11g | pro. 2g | fat 1g |

sat. fat 0g | chol. 0mg | sod. 90mg | calc. 10mg | ﬁ ber 1g

SLICES WHITE BREAD

Page 25

BASICS

GORGONZOLA BUTTER

Melt a slice of this butter on your favourite steak right when it comes off

the grill. It is also delicious on a baked potato or steamed vegetables.

Makes 1 roll compound butter, 16 slices

Approximate preparation time: 5 minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the butter and Gorgonzola and process for 60 seconds until smooth, scraping the bowl as necessary.

Remove butter from bowl and place on a sheet of waxed paper. With the aid of the paper, form the butter into a log. Roll and wrap well in plastic. Butter can either be refrigerated or frozen.

Nutritional information per serving (1 tablespoon (15 ml) ):

TABLESPOONS

(½

CUP

(125 ML; 1

STICK) UNSALTED

BUTTER, ROOM TEMPERATURE

CUP

(50 ML) G

ORGONZOLA

CRUMBLED PINCH FRESHLY GROUND

BLACK PEPPER

PEANUT BUTTER

Makes 2½ cups (625 ml)

Approximate preparation time: 4½ minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Pulse peanuts about 10 times and then process until drops of oil are visible and the mixture is very smooth, about 4½ minutes.

TIP: Any nut can be substituted in this recipe.

Nutritional information per serving (1 tablespoon (15 ml) ):

CUPS

(1.25 L)

DRY ROASTED

PEANUTS

Page 26

BASICS

SWEET AND SOUR MARINADE

This marinade pairs well with poultry and pork.

GARLIC CLOVES

CUP

(125 ML)

DARK CORN

SYRUP

CUP

(125 ML)

EXTRA VIRGIN

OLIVE OIL

CUP

(125 ML)

BALSAMIC

VINEGAR

TABLESPOON

(15 ML)

PLUS

TEASPOON

(5 ML)

PAPRIKA

TEASPOONS

(10 ML)

DRY

MUSTARD POWDER

TEASPOONS

(10 ML)

DRIED

THYME

TEASPOON

(5 ML)

CHILI

POWDER

TEASPOON

(5 ML)

KOSHER

SALT

Makes 1 cup (250 ml)

Approximate preparation time: 5 minutes

Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor. Add the garlic and process to ﬁ nely chop. Add the remaining ingredients. Process again until well mixed, about 45 seconds.

Nutritional information per serving (1 tablespoon (15 ml) ):

HERBED VINAIGRETTE

A classic vinaigrette – toss with mixed greens or drizzle over grilled chicken.

CUP

(50 ML)

RED WINE

VINEGAR

TEASPOON

(5 ML)

IJON-STYLE MUSTARD

CUP

(50 ML)

FRESH PARSLEY

TEASPOON

(2 ML)

DRIED

BASIL

TEASPOON

(2 ML)

DRIED

THYME

TEASPOON

(2 ML)

DRIED

MARJORAM

TEASPOON

(2 ML)

KOSHER

SALT

TEASPOON

(1 ML)

GROUND

WHITE PEPPER

CUP

(175 ML)

EXTRA VIRGIN

OLIVE OIL

Makes 1 cup (250 ml)

Approximate preparation time: 5 minutes

Insert the small metal chopping blade into the small work bowl of the Cuisinart

Food Processor. Add the vinegar, mustard, parsley and remaining herbs and spices and process to combine. With machine running, slowly pour the olive oil through the feed tube until all ingredients are homogenous, about 45 to 60 seconds.

TIP: Dressing can easily be increased – use either the medium or large work bowl depending on the amount of dressing desired.

Nutritional information per serving (1 tablespoon (15 ml) ):

Calories 91 (99% from fat)

carb. 0g | pro. 0g | fat 11g |

sat. fat 2g | chol. 0mg | sod. 76mg | calc. 2mg | ﬁ ber 0g

Page 27

BASICS

BASIC MAYONNAISE

Taste the difference in homemade mayonnaise.

LARGE EGG YOLKS

TEASPOON

(1 ML)

KOSHER

SALT

TABLESPOON

(15 ML)

IJON-STYLE MUSTARD

TEASPOON

(5 ML)

FRESH LEMON JUICE OR WHITE WINE VINEGAR

1 TO 1½

CUPS

(250-375 ML)

VEGETABLE OR CANOLA OIL

Makes about 1½ cups (375 ml)

Approximate preparation time: 5 to 10 minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart

Food Processor. Process the egg yolks, salt, mustard and lemon juice until smooth, about 30 seconds. With the machine running, very gradually drizzle the oil through the feed tube until mixture thickens. (Adding the oil through the drizzle hole located in the feed tube pusher will yield best results.) Taste and adjust seasoning accordingly.

For fresh herb mayonnaise: process ¹⁄³ cup (75 ml) ﬁ rmly packed fresh herbs (i.e., parsley, dill, tarragon, basil, etc.), stems removed, with the yolks before adding the oil.

*Raw egg warning: Caution is suggested in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

For lower-cholesterol mayonnaise, and to avoid using raw eggs, Egg Beaters® may be substituted for the egg yolks.

Nutritional information per serving (1 tablespoon (15 ml) ):

Calories 85 (98% from fat)

carb. 0g | pro. 0g | fat 10g |

sat. fat 1g

chol. 17mg | sod. 38mg | calc. 2mg | ﬁ ber 0g

Page 28

BASICS

If you have other herbs or nuts, use them in place of

some of the basil and pine nuts.

BASIL PESTO

OUNCES

(115 G)

EGGIANO PARMIGIANO

CHEESE, CUT INTO

½-

INCH

(1.25 CM)

CUBES

GARLIC CLOVES

CUP

(175 ML)

PINE NUTS OR

WALNUTS, LIGHTLY TOASTED

CUPS

(1.5 L)

TIGHTLY

PACKED FRESH BASIL LEAVES

UNBLEMISHED (ABOUT

OUNCES

)

½ TO ¾

TEASPOON

(2 ML- 3.75 ML)

KOSHER OR SEA SALT

²∕

CUP

(175-250 ML)

EXTRA

VIRGIN OLIVE OIL

Makes about 2½ cups (625 ml)

Approximate preparation time: 5 minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. With the machine running, drop the cheese and garlic through the small feed tube to process until ﬁ nely chopped, about 30 seconds. Add the nuts and pulse to chop, about 5 to 6 pulses. Add the basil leaves and pulse to chop, 10 to 15 times; scrape the bowl. Add the salt. With the machine running, add the olive oil in a slow, steady stream through the small feed tube, processing until combined and emulsion is formed, about 1 minute. Scrape the work bowl.

To store the pesto, transfer to a glass jar or bowl, tap to remove all air bubbles, even out the surface. Float a layer of olive oil on top; cover with plastic wrap and refrigerate. The pesto will keep for 5 days in the refrigerator, or it may be frozen.

Nutritional information per serving (1 tablespoon (15 ml) ):

Page 29

BASICS

SIMPLE TOMATO SAUCE

A simple marinara sauce for pasta, or when reduced,

a tasty topping for homemade pizzas.

Makes 4 cups (1 L) tomato sauce for pasta / 2½ cups (625 ml) tomato sauce for pizza.

Approximate preparation time: 10 to 15 minutes, plus 1 hour cooking (cook an additional 40 minutes to make the reduced pizza sauce)

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the onion and pulse to chop, about 10 times. Put the olive oil into a 6-quart saucepan over medium heat. When the oil shimmers across the pan, add the onion. With the processor running, drop the garlic through the feed tube to chop. Add the garlic and oregano to the pan. Cook until onion is softened and the garlic is fragrant. While the onion mixture is cooking, add the tomatoes to the work bowl and pulse to chop. Add the tomatoes to the pan with the basil, wine and salt. Bring to a boil and then reduce the heat to low; cover the pan loosely and simmer for 50 to 60 minutes. Turn off the heat and let cool in the pan for 10 minutes. Stir in the black pepper and optional red pepper ﬂ akes. Taste and adjust seasoning accordingly.

If you would like a sauce for pizza, continue to simmer, uncovered, for 40 additional minutes to reduce, stirring now and then. Transfer the reduced sauce to a bowl to cool before using as a pizza topping.

This sauce freezes well.

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

Calories 46 (22% from fat)

pro. 2g | carb. 6g | fat 1g |

sat. fat 0g

chol. 0mg | sod. 457mg | calc. 91mg | ﬁ ber 1g

Nutritional information per serving (½ cup (125 ml) ) : reduced for pizza sauce

Calories 74 (22% from fat)

pro. 3g | carb. 10g | fat 2g |

sat. fat 0g

chol. 0mg | sod. 732mg | calc. 91mg | ﬁ ber 2g

SMALL ONION (ABOUT

OUNCES

(115 G) ),

CUT INTO

INCH

(2.5 CM)

PIECES

1½

TABLESPOON

(25 ML)

EXTRA

VIRGIN OLIVE OIL

GARLIC CLOVES

TEASPOON

(5 ML)

DRIED

OREGANO

CAN

(35

OUNCES) PLUM

TOMATOES, WITH JUICES

SPRIGS FRESH BASIL

(10 TO 12

LARGE LEAVES

)

CUP

(50 ML)

DRY WHITE WINE

TEASPOON

(2 ML)

KOSHER

SALT

TEASPOON

(1 ML)

FRESHLY

GROUND BLACK PEPPER

½ TO 1

TEASPOON

(2-5 ML)

RED PEPPER FLAKES (OPTIONAL, TO TASTE, FOR A SPICIER SAUCE

)

Page 30

BASICS

HOLLANDAISE SAUCE

This sauce can be used in many dishes, including eggs benedict

and steamed vegetables.

Makes 3 cups (750 ml)

Approximate preparation time: 15 minutes

Place butter in a saucepan over low heat to melt.

Insert the large chopping blade into the large work bowl of the Cuisinart

Food Processor. Add the yolks, mustard, salt and pepper and process for 90 seconds. Once the butter is melted, turn heat up to bring the butter just to a boil. With the machine running, slowly drizzle the hot butter through the feed tube. Sauce will thicken to a mayonnaise consistency. When all butter has been incorporated, add the lemon juice and pulse to incorporate. Taste and adjust seasoning accordingly. Serve while still warm.

Nutritional information per serving (1 tablespoon (15 ml) ):

Calories 108 (98% from fat)

carb. 0g | pro. 0g | fat 12g |

sat. fat 7g | chol. 57mg | sod. 45mg | calc. 3mg | ﬁ ber 0g

POUND

(375 G) (3

STICKS

)

UNSALTED BUTTER

LARGE EGG YOLKS

TEASPOON

(2 ML)

KOSHER

SALT

TEASPOON

(1 ML)

FRESHLY

GROUND BLACK PEPPER

TABLESPOONS

(30 ML)

FRESH

LEMON JUICE

OUNCES

(60 G)

SHALLOTS OR GREEN ONIONS, TRIMMED AND CUT INTO

INCH

(2.5 CM)

PIECES

OUNCES

(85 G)

DRAINED SWEET GHERKIN PICKLES

CUP

(50 ML)

FRESH ITALIAN

PARSLEY

TABLESPOON

(15 ML)

DILL

WEED

1 D

IJON-STYLE MUSTARD

TEASPOON

(2 ML)

DRIED

THYME

TABLESPOONS

(45 ML)

DRAINED CAPERS

1½

CUPS

(375 ML)

MAYONNAISE

CUP

(125 ML)

NONFAT PLAIN

YOGURT, DRAINED* OVER

NIGHT

¹∕8

TEASPOON

(.5 ML)

FRESHLY

GROUND BLACK PEPPER

Makes about 2 cups (500 ml)

Approximate preparation time: 5 minutes

Insert the small metal chopping blade into the small work bowl of the Cuisinart

Food Processor. Add the shallots, gherkins and parsley and pulse to chop, about 15 pulses. Add the dill, mustard, thyme, and capers and pulse 5 times to chop. Add the mayonnaise, yogurt and black pepper; pulse to combine, 5 times – do not overprocess. Refrigerate until ready to use.

*To drain yogurt, place in a strainer lined with a coffee ﬁ lter or a yogurt strainer. Cover and let drain until desired thickness is reached.

Nutritional information per serving (1 tablespoon (15 ml) ):

Calories 72 (88% from fat)

carb. 2g | pro. 0g | fat 7g |

sat. fat 1g

chol. 13mg | sod. 86mg | calc. 10mg | ﬁ ber 0g

This tartar sauce is good not only with ﬁ sh and shellﬁ sh,

but also with steamed fresh vegetables.

TARTAR SAUCE

Page 31

BASICS

PACKAGE ACTIVE DRY YEAST

TEASPOON

(5 ML)

GRANULATED SUGAR

1¼

CUPS

(300 ML)

WARM WATER

(105° TO 115°F ( 41° TO 46°C.)

3¹⁄³

CUPS

(825 ML)

UNBLEACHED

ALL-PURPOSE FLOUR

TABLESPOON

(7 ML)

KOSHER

SALT

TEASPOONS

(10 ML)

EXTRA

VIRGIN OLIVE OIL

Makes 1¾ pounds (795 g) dough (six 7-inch (18 cm) crusts or three 12-inch (30 ml) crusts) / 6 servings

Approximate preparation time: 5 to 10 minutes, plus 55 minutes rising and resting, 5 minutes assembly and 10 minutes baking

In a 2-cup (500 ml) liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 to 5 minutes. Insert the dough blade into the large work bowl of the Cuisinart® Food Processor and add the ﬂ our and salt.

With machine running on dough speed, pour the liquid slowly through the small feed tube as fast as the ﬂ our will absorb it. Once a dough ball forms and cleans the sides of the work bowl, process for an additional 30 seconds to knead dough. Dough may be slightly sticky. Coat dough evenly with extra virgin olive oil and transfer to a plastic food storage bag and seal the top. Let dough rise in a warm place for about 45 minutes.

Place dough on a lightly ﬂ oured surface; punch down and let rest 5 to 10 minutes. Roll into desired crust sizes and place on baking pans lightly sprayed with vegetable oil cooking spray. Follow pizza recipe..

Nutritional information per serving (1 ounce (30 g) ):

Calories 112 (2% from fat)

carb. 24g | pro. 3g | fat 0g |

sat. fat 0g

chol. 0mg | sod. 134mg | calc. 0mg | ﬁ ber 1g

Once you see how simple pizzas are to make, you will never

order one to be delivered again!

PIZZA DOUGH

Page 32

BASICS

PASTA DOUGH

Fresh pasta is a special treat. While it is best served right away, you can

freeze it after it has been rolled and cut.

Makes 1½ pounds (750 g), about 10 servings

Approximate preparation time: 5 minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add both ﬂ ours and salt to work bowl and pulse 5 to 6 times to combine. With the machine running, add 1 egg at a time until a dough ball forms. Once dough ball forms, allow machine to run for 30 seconds to knead. Divide dough into 4 equal parts and pass through a pasta roller machine.

Nutritional information per serving (2 ounces (60 g) ):

CUPS

(500 ML)

UNBLEACHED

ALL-PURPOSE FLOUR

CUP

(250 ML)

SEMOLINA

FLOUR

TABLESPOON

(15 ML)

KOSHER

SALT

LARGE EGGS

Page 33

BASICS

FOR A

ONE-CRUST PIE

1½

CUPS

(375 ML)

UNBLEACHED

ALL-PURPOSE FLOUR

TEASPOON

(1 ML)

TABLE

SALT

¹∕8

TEASPOON

(0.5 ML)

BAKING

POWDER

TABLESPOONS

(120 ML)

UNSALTED BUTTER, CUT INTO

½-

INCH

(1.25 CM)

PIECES

WELL CHILLED

TABLESPOONS

(30 ML)

VEGE

TABLE SHORTENING (PREFER

ABLY NONHYDROGENATED

CUT INTO

½-

INCH

(1.25 CM)

PIECES, WELL CHILLED

2 TO 4

TABLESPOONS

(30-45 ML)

ICE WATER

FOR A

TWO-CRUST PIE

CUPS

(750 ML)

UNBLEACHED

ALL-PURPOSE FLOUR

TEASPOON

(2 ML)

TABLE SALT

TEASPOON

(1 ML)

BAKING

POWDER

TABLESPOONS

(240 ML)

UNSALTED BUTTER, CUT INTO

½-

INCH

(1.25 CM)

PIECES

WELL CHILLED

TABLESPOONS

(60 ML)

VEGE

TABLE SHORTENING (PREFER

ABLY NONHYDROGENATED

CUT INTO

½-

INCH

(1.25 CM)

PIECES, WELL CHILLED

5 TO 8

TABLESPOONS

(75-120 ML)

ICE WATER

Approximate preparation time: 10 minutes, plus 90 minutes resting time

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the ﬂ our, salt and baking powder and process for 10 seconds to sift. Add the well-chilled butter and shortening. Use short, quick pulses until the mixture resembles coarse corn meal and no pieces of butter larger than a pea remain visible, 15 to 20 pulses. Sprinkle half the maximum ice water on the ﬂ our and butter mixture, then pulse 5 or 6 times on the dough speed setting. The dough will be crumbly, but should begin to hold together when a small amount is picked up and pressed together. Add more water, a teaspoon (two for the two-crust recipe) at a time, with 2 to 3 quick pulses on the dough speed setting after each addition, adding just enough water for the dough to hold together easily when pressed into a ball. Do not allow the dough to form a ball in the processor! Add the liquid sparingly so that the dough is not sticky. Do not overprocess or the pastry will be tough, not tender and ﬂ aky.

Turn the dough out onto a lightly ﬂ oured surface. Press together into a ball, then ﬂ atten into a disk about 6 inches (15 cm) in diameter (two disks for the two-crust recipe). Wrap in plastic wrap and refrigerate for 1 hour before continuing. The dough will keep refrigerated for up to 3 days, or may be frozen (double-wrapped) for up to a month; thaw at room temperature for an hour before using. Use as directed in recipe.

To bake the pastry blind for a single-crust ﬁ lled pie or tart, roll out pastry ¹⁄8-inch (0.3 cm) thick to ﬁ t pan; crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes. Preheat the oven to 400ºF (200ºC). Line the shell with a sheet of aluminum foil or parchment paper and ﬁ ll with pie weights, dry rice or beans. Bake for 15 minutes.

Leftover pastry may be rolled out and cut into shapes to garnish the pie, or brushed with milk, sprinkled with sugar or cinnamon and sugar, and baked until lightly browned.

Nutritional information based on 12 servings per pie: 1-crust pie

Nutritional information based on 12 servings per pie: 2-crust pie

This recipe makes ample crust for a

9- to 11-inch (23-28 cm) regular or deep-dish pie or tart.

BASIC FLAKY PASTRY DOUGH

Page 34

BASICS

PÂTE BRISÉE

Makes two single crust 9-inch (23 cm) tarts/pies or one double-crust pie, 24 servings

Approximate preparation time: 5 minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the ﬂ our and salt and process for 10 seconds to sift. Evenly add the butter and pulse until the mixture resembles coarse crumbs. Pour in water 1 tablespoon (15 ml) at a time, and pulse until mixture just forms a dough – you may not need all of the water. Divide dough equally into two pieces and form each into a ﬂ at disc; wrap in plastic and refrigerate until ready to use. This pastry also freezes well for up to 6 months as long as it is well wrapped.

Nutritional information per serving:

TIP: For a sweet Pâte Brisée, follow the same recipe as above except add 1½ tablespoons (25 ml) of granulated sugar to the dry ingredients in the work bowl.

Nutritional information per serving:

CUPS

(500 ML)

UNBLEACHED

ALL-PURPOSE FLOUR

TEASPOON

(5 ML)

TABLE SALT

TABLESPOONS

(½

POUND

(250 G); 2

STICKS) UNSALTED

BUTTER, COLD AND CUT INTO

½-

INCH

(1.25 CM)

CUBES

CUP

(50 ML)

ICE WATER

This versatile dough can be used for sweet or savoury treats.

Page 35

BASICS

CUPS

(500 ML)

UNBLEACHED

ALL-PURPOSE FLOUR

TABLESPOONS

(30 ML)

GRANULATED SUGAR

TEASPOON

(2 ML)

TABLE SALT

TABLESPOONS

(¾

CUP

(175 ML) )

UNSALTED BUTTER

ROOM TEMPERATURE

LARGE EGG YOLKS

TABLESPOON

(15 ML)

ICE

WATER

TEASPOON

(1 ML)

LEMON ZEST

(

OPTIONAL

)

TEASPOON

(2 ML)

PURE

VANILLA EXTRACT

Makes two 9-inch (23 cm) single tarts/pies, or one double-crust pie

Approximate preparation time: 5 minutes plus 30 minutes for resting

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the ﬂ our, sugar and salt and process for 10 seconds to sift. Add the butter and process until combined. With the machine running on the dough speed setting, add the yolks, one at a time, and process until incorporated. Add the water, zest (if using) and vanilla; pulse 3 to 4 times, until combined.

Form dough into 2 ﬂ at discs. Wrap in plastic; chill in refrigerator until ready to use.

To make this an almond sucrée, substitute 1 cup (250 ml) of the all-purpose ﬂ our for toasted almonds. Finely grind the almonds, then add the remaining dry ingredients and follow instructions as stated above.

Nutritional information per serving:

Calories 92 (58% from fat) | carb. 8g | pro. 1g | fat 6g | sat. fat 4g

chol. 32mg | sod. 23mg | calc. 2mg | ﬁ ber 0g

For the almond sucrée:

Nutritional information per serving:

Calories 94 (63% from fat) | carb. 7g | pro. 1g | fat 7g | sat. fat 4g

chol. 32mg | sod. 23mg | calc. 5mg | ﬁ ber 0g

Have leftover dough? Use this “sweet” dough for simple cookies.

Just roll and cut into your favourite shapes.

PÂTE SUCRÉE

Page 36

The key to a delicate scone is to not overmix the dough. Always use a light

hand and you will have delicious results.

TRADITIONAL SCONES

Makes 8 scones

Approximate preparation time: 10 minutes plus

30 minutes for baking

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the ﬂ our, 3 tablespoons (45 ml) granulated sugar, baking powder and salt and process for 15 seconds to combine. Add the butter and pulse to incorporate, about 8 pulses, until the butter pieces are about the size of peas. Stir the buttermilk, vanilla and egg together in a liquid measuring cup. With the machine running on the dough speed, slowly add the liquids through the feed tube until just combined; be very careful not to overmix. Add the currants and pulse until just combined, 2 to 3 pulses.

Pour dough onto a clean surface. Form into a long, ﬂ at rectangle and cut into 8 triangles. Place the scones, evenly spaced, on the baking sheet. Brush the tops with heavy cream and sprinkle with reserved sugar.

Bake for 30 to 35 minutes, until baked through and golden.

Nutritional information per scone:

2½

CUPS

(625 ML)

UNBLEACHED

ALL-PURPOSE FLOUR

TABLESPOONS

(60 ML)

GRANULATED SUGAR, DIVIDED

TEASPOONS

(10 ML)

BAKING POWDER

TEASPOON

(5 ML)

SALT

TABLESPOONS

(90 ML)

UNSALTED BUTTER, COLD AND CUT INTO SMALL CUBES

CUP

(125 ML)

PLUS

TABLE

SPOON

(15 ML)

BUTTERMILK

TEASPOON

(1 ML)

PURE

VANILLA EXTRACT

LARGE EGG

CUP

(125 ML)

CURRANTS

TABLESPOON

(15 ML)

HEAVY

CREAM

BREAKFAST & BRUNCH

Page 37

BREAKFAST & BRUNCH

LEEK, SAUSAGE AND FONTINA QUICHE

A perfect dish for Sunday brunch.

Makes 12 servings

Approximate preparation time: 20 minutes plus 40 minutes for baking

Prepare Páte Brisée according to recipe on page 15.

While dough is chilling, preheat oven to 350°F (180˚C).

Roll out one dough disc* to ¹⁄8-inch (0.3 cm) thick to ﬁ t a 9-inch (23 cm) tart pan. Fit the dough into the pan. Chill in refrigerator for about 30 minutes.

While dough is chilling, preheat oven to 350°F (180°C).

Using a fork, prick the dough evenly all over but make sure not to go entirely through the dough. Line the shell with parchment and weigh down with dried beans or rice. Bake in oven for 25 minutes, or until the dough underneath the parchment is no longer wet. Remove the beans/rice and parchment and continue baking until the shell is golden brown, about an additional 10 minutes. Remove and reserve.

While the quiche shell is baking, insert the small metal chopping blade into the small work bowl. Process the garlic until ﬁ nely chopped. Add the leeks and pulse to chop, about 6 pulses.

Place a skillet over medium heat and add the sausage; cook for about 3 minutes. Add the butter, garlic, leeks and a pinch of pepper. Stir over medium-low heat until vegetables are soft, about 2 to 3 minutes.

Place the reversible shredding disc on the medium shredding side into the medium work bowl and shred the fontina. Remove and reserve. Replace the shredding disc with the large metal chopping blade and add the milk, cream, eggs, yolks, salt, remaining pepper and half of the shredded fontina. Process to combine all ingredients, about 10 seconds.

To assemble the quiche: spread the sausage and leeks evenly along the bottom of the baked tart shell. Pour the egg mixture over the vegetables and scatter the remaining fontina on the top.

Bake for 35 to 40 minutes until quiche is lightly browned and

just

set.

Remove from oven and let sit for about 5 to 10 minutes before serving.

*The second dough disc may either be used within 3 days if refrigerated or it may be wrapped well and stored in the freezer until needed.

Nutritional information per serving (including pastry):

Calories 181 (83% from fat)

carb. 3g | pro. 4g | fat 17g |

sat. fat 10g | chol. 116mg | sod. 301mg | calc. 62mg | ﬁ ber 0g

ILLING

RECIPE PÂTE BRISÉE

AGE

15)

GARLIC CLOVE

SMALL LEEK, WHITE AND LIGHT GREEN PARTS ONLY, CUT INTO

½-

INCH

(1.25 CM)

PIECES

OUNCES

(170 G)

PRECOOKED CHICKEN APPLE SAUSAGE, CUT INTO SMALL DICE

TABLESPOON

(15 ML)

UNSALTED BUTTER

TEASPOON

(1 ML)

FRESHLY

GROUND BLACK PEPPER

DIVIDED

OUNCES

(60 G)

FONTINA

CHEESE

CUP

(175 ML)

WHOLE MILK

CUP

(175 ML)

HEAVY CREAM

LARGE EGGS

LARGE EGG YOLKS

TEASPOON

(1 ML)

KOSHER

SALT

Page 38

APPETIZERS

Makes 4 cups (1 L)

Approximate preparation time: 6 minutes, plus optional

2 hours for resting

Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor. Process the Parmesan until ﬁ nely chopped; remove work bowl and reserve. Add the fresh herbs to the work bowl; pulse to chop, about 5 pulses. Add remaining ingredients, including reserved Parmesan; pulse 5 times to combine, and then process until all ingredients are incorporated.

Allow dip to rest at least 2 hours in refrigerator for ﬂ avours to develop. Remove from refrigerator ½ hour before serving.

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

Calories 41 (52% from fat)

carb. 3g | pro. 2g | fat 2g |

sat. fat 1g

chol. 2mg | sod. 115mg | calc. 73mg | ﬁ ber 0g

OUNCE

(30 G) P

ARMESAN

CUT INTO

½-

INCH

(1.25 CM)

CUBES

TABLESPOONS

(30 ML)

FRESH

MINT

CUP

(50 ML)

FRESH BASIL

CUP

(50 ML)

FRESH PARSLEY

JARS

(12-

OUNCE

(340 G) )

ARTICHOKE HEARTS

OUNCES

(453 G)

PLAIN LOW

FAT YOGURT

TEASPOON

(2 ML)

LEMON ZEST

TEASPOON

(2 ML)

FRESHLY

GROUND BLACK PEPPER

TEASPOON

(1 ML)

KOSHER

SALT

¹∕8

TEASPOON

(0.5 ML)

FRESHLY

GROUND NUTMEG

A delicious lowfat dip for crudités or chips.

ARTICHOKE AND HERB YOGURT DIP

Page 39

APPETIZERS

Makes 6 cups (1.5 L)

Approximate preparation time: 10 minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. With the machine running, drop the garlic through the small feed tube to ﬁ nely chop. Add jalapeño to work bowl and pulse 5 times to chop. Add the onion and pulse 4 times to chop. Add the cilantro and pulse 3 times to chop. Add the tomatoes and pulse 3 times to chop. Scoop out the insides of the avocados directly into work bowl and add the lime juice and salt. Pulse until desired consistency is achieved, about 10 to 12 pulses.

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

Calories 76 (73% from fat) | carb. 5g | pro. 1g | fat 7g | sat. fat 1g

chol. 0mg | sod. 104mg | calc. 8mg | ﬁ ber 3g

Make our fresh guacamole for the Sunday game or serve alongside

quesadillas for a fun dinner night.

CHUNKY GUACAMOLE

GARLIC CLOVES

JALAPEÑO PEPPER, CUT INTO

INCH

(2.5 CM)

PIECES

MEDIUM ONION, CUT INTO

INCH

(2.5 CM)

PIECES

TABLESPOONS

(30 ML)

FRESH

CILANTRO

CUP

(125 ML)

GRAPE

TOMATOES

RIPE AVOCADOS, HALVED

PITS REMOVED

2 TO 3

TABLESPOONS

(30-45 ML)

FRESH LIME JUICE

TEASPOON

(5 ML)

KOSHER

SALT

Page 40

APPETIZERS

CUP

(125 ML)

FRESH ITALIAN

PARSLEY LEAVES

TEASPOON

(5 ML)

LEMON

ZEST

TEASPOON

(5 ML)

KOSHER

SALT

1 TO 2

GARLIC CLOVES

CANS

(15½

OUNCES

(440 G)

EACH) CHICKPEAS, DRAINED

CUP

(125 ML)

TAHINI

CUP

(125 ML)

FRESH LEMON

JUICE

¹∕³

CUP

(75 ML)

WATER

TEASPOON

(5 ML)

GROUND

CUMIN

CUP

(50 ML)

EXTRA VIRGIN

OLIVE OIL

Makes 4 cups (1 L)

Approximate preparation time: 10 minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Process the parsley, lemon zest, salt, and garlic together, about 6 seconds. Scrape bowl and repeat. Add remaining ingredients and process until smooth, about 1 minute. Scrape bowl and process again to fully incorporate all ingredients.

Nutritional information per serving (2 tablespoons (30 ml) ):

The food processor is a perfect tool for a creamy hummus.

HUMMUS

Page 41

APPETIZERS

BUNCH FRESH CILANTRO

LARGE VIDALIA ONION, CUT INTO

INCH

(2.5 CM)

PIECES

GARLIC CLOVE

SMALL JALAPEÑO PEPPER

SEEDED

TEASPOONS

(10 ML)

SEA SALT

POUND

(250 G)

RIPE PLUM

TOMATOES, CUT INTO

INCH

(2.5 CM)

PIECES

POUND

(250 ML)

GREEN

HOTHOUSE TOMATOES, CUT INTO

INCH

(2.5 CM)

PIECES

POUND

(250 G)

YELLOW

TOMATOES, CUT INTO

INCH

(2.5 CM)

PIECES

TEASPOON

(5 ML)

FRESH LIME

JUICE

Makes 3 cups (750 ml)

Approximate preparation time: 10 minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Put half of the cilantro, half of the onion, garlic cloves, jalapeños, 1 teaspoon (5 ml) of salt and half the tomatoes into the work bowl and pulse to chop to desired consistency, about 8 to10 quick pulses; repeat with the remaining half.

Combine the two batches in a large bowl and stir in the lime juice. Taste and adjust seasoning accordingly.

For better consistency, drain each batch in a strainer to remove excess liquid.

Serve with your favourite tortilla chips.

TIP: Salsa can be processed in one batch. However, a better consistency is achieved by processing the tomatoes in two batches.

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

Serve warm tortilla chips alongside this fresh and tangy salsa.

THREE TOMATO SALSA

Page 42

APPETIZERS

Makes 50 bruschette

Approximate preparation time: 15 to 20 minutes, including

toasting and assembly time

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor and process the whole garlic cloves until ﬁ nely chopped. Add the basil to the work bowl and pulse 5 to 6 times to roughly chop. Add the tomatoes and pulse to roughly chop. Strain mixture; put into a large mixing bowl and toss with the salt, pepper, oil and lemon juice. Taste and adjust seasoning accordingly.

Preheat oven to 400°F (200°C).

Rub the bread slices with the smashed garlic and place on a baking sheet. Bake in oven to toast, about 5 minutes.

Spoon ½ to 1 tablespoon (7-15 ml) of topping on each toasted slice and serve immediately.

Nutritional information per bruschetta:

GARLIC CLOVES

CUPS

(500 ML)

FRESH BASIL

CUPS

(1.5 L)

TOMATOES, CUT

INTO

INCH

(2.5 CM)

PIECES

½ TO ¾

TEASPOON KOSHER SALT

TEASPOON

(1 ML)

FRESHLY

GROUND BLACK PEPPER

TABLESPOONS

(45 ML)

OLIVE

OIL

TABLESPOON

(15 ML)

FRESH

LEMON JUICE

BAGUETTE, CUT INTO

½-

INCH

(1.25 CM)

SLICES

SMASHED GARLIC CLOVES

Classic and delicious.

CLASSIC BRUSCHETTA

Page 43

APPETIZERS

Makes 16 servings

Approximate preparation time: 1 hour

Insert the slicing disc, adjusted to 2 mm, into the large work bowl of the Cuisinart® Food Processor, and slice the onions. Place a large skillet over medium-low heat and add the butter. Once the butter is melted, add the onions with salt and pepper to the skillet and cook over low heat for about 1 hour, until onions are completely soft and caramel in color.

While onions are caramelizing, replace the slicing disc with the reversible shredding disc on the medium shredding side and process the Gruyère.

Grill or pan-roast the steaks until rare to medium-rare (steaks will continue to cook in the quesadillas). Allow steaks to cool and then thinly slice.

To assemble: evenly place ¼ cup (50 ml) of onions on a tortilla and top with 4 to 5 slices of steak, ¹⁄³ cup (75 ml) of shredded cheese and then top with another tortilla. Repeat with remaining ingredients.

Preheat the Cuisinart® Griddler®, ﬁ tted with the griddle plates in the closed position, to 375°F (190°C). Brush the top and bottom tortillas lightly with oil and grill until the cheese is melted and the tortillas are golden and crisp, about 3 minutes.

Quesadillas can also be prepared in a 375°F (190°C) oven, baked on parchment lined baking trays.

To serve: Cut quesadillas into quarters and serve with guacamole and sour cream.

Note: The ﬂ avour of the caramelized onions is well-worth the time it takes to prepare them.

Nutritional information per ¼ quesadilla:

Calories 166 (44% from fat) | carb. 15g | pro. 8g | fat 8g | sat. fat 4g

chol. 28mg | sod. 208 mg | calc. 112mg | ﬁ ber 0g

Enjoy these grown-up quesadillas at your next cocktail party. Serve with

salsa, guacamole and sour cream for dipping.

CARAMELIZED ONION, STEAK

AND GRUYÈRE QUESADILLAS

POUNDS YELLOW ONIONS

CUP

STICK) UNSALTED

BUTTER

TEASPOON

(1 ML)

KOSHER

SALT

TEASPOON

(1 ML)

FRESHLY

GROUND BLACK PEPPER

OUNCES

(226 G) G

RUYÈRE

CHEESE

1½

POUNDS

(750 G)

SIRLOIN

STEAK

16 8-

INCH

(20 CM)

FLOUR

TORTILLAS

Page 44

SOUPS

OUNCES

(115 G) C

HEDDAR

GARLIC CLOVES

SMALL ONION, CUT INTO

INCH

(2.5 CM)

PIECES

TABLESPOONS

(30 ML)

EXTRA

VIRGIN OLIVE OIL

TABLESPOON

(7 ML)

SEA OR

KOSHER SALT, DIVIDED

TEASPOON

(5 ML)

FRESHLY

GROUND BLACK PEPPER

DIVIDED

POUND

(500 G)

POTATOES

POUNDS

(1 KG)

BROCCOLI

STEMS PEELED AND FLORETS SEPARATED

2½

CUPS

(625 ML)

SHERRY

QUART

(0.9 L)

HOT

VEGETABLE STOCK

TEASPOON

(3.75 ML)

LEMON ZEST

Makes about 10 cups (2.5 L)

Approximate preparation time: 25 to 30 minutes

Insert the reversible shredding disc assembly on the medium shredding side into the medium work bowl of the Cuisinart® Food Processor and shred the cheese. Remove work bowl and reserve. Insert the large metal chopping blade into the large work bowl. With the machine running, drop the garlic cloves through the small feed tube to ﬁ nely chop. Add the onion to the work bowl and pulse to chop, about 10 pulses.

Heat the olive oil in a large saucepan over low heat. Add the garlic and onion, with a pinch each of salt and pepper. Sauté until softened, about 8 to 10 minutes.

While vegetables are cooking, insert the adjustable slicing disc assembly, adjusted to the 4mm setting, into the large work bowl. Slice the potatoes and the broccoli stems.

Raise the heat to medium and add the potatoes, broccoli stems and a pinch each of the salt and pepper; sauté 2 to 3 minutes, and then add the sherry. Let the sherry cook down until almost evaporated. Add the stock and bring to a boil.

Reduce heat to medium-low and stir in the ﬂ orets, lemon zest, ½ cup (125 ml) of Cheddar, and remaining salt and pepper. Simmer until vegetables are tender.

Strain the soup, reserving the liquid. Place the solids into the large work bowl with the large metal chopping blade and purée until completely smooth, about 1 minute.

Return the purée to the saucepan. Place over medium-low heat and stir in the reserved liquid until desired consistency is achieved. Stir in remaining Cheddar.

Taste and adjust seasoning accordingly.

TIP: This soup is very thick, so add more stock if a thinner consistency is desired.

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

Calories 140 (39% from fat) | carb. 17g | pro. 5g | fat 7g | sat. fat 2g

chol. 5mg | sod. 680mg | calc. 71mg | ﬁ ber 4g

This soup is a delicious and healthy substitute for other cream soups.

LIGHTENED BROCCOLI AND POTATO SOUP

Page 45

SOUPS

Makes about 8 cups (2 L)

Approximate preparation time: 50 minutes

Put bacon into a 6-quart (5.7 L) saucepan and place over medium heat. Sauté until bacon is cooked through, about 10 to 15 minutes, and add the grape tomatoes to the pan. Cook until tomatoes are bursting, about 10 minutes. Remove and reserve the tomatoes and remove and discard the bacon or reserve for separate use.

While the bacon and tomatoes are cooking, insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the onion and pulse to chop, about 10 pulses. Add the carrots and celery to the work bowl and pulse to chop, about 10 pulses.

Add the onion to the saucepan with the bacon fat and sauté 5 to 7 minutes, or until the onion is softened. Stir in the carrots and celery; sauté for 6 to 8 minutes, until tender. Stir in ﬂ our; cook for an additional minute.

Add tomatoes, with their juices, sun-dried tomatoes, reserved grape tomatoes, baking soda, stock and spices. Cover; bring to a slight boil. Reduce heat and uncover, let simmer about 20 minutes.

Carefully process soup until completely puréed. Return to saucepan to heat through.

Taste and adjust seasoning accordingly.

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

Calories 160 (55% from fat)

carb. 16g | pro. 3g | fat 10g

sat. fat 5g | chol. 15mg | sod. 870mg | calc. 94mg | ﬁ ber 3g

OUNCES

(226 G)

THICK-CUT BACON, CUT INTO SMALL DICE

OUNCES

(170 ML)

GRAPE

TOMATOES

MEDIUM ONION, CUT INTO

INCH

(2.5 CM)

PIECES

MEDIUM CARROTS, CUT INTO

INCH

(2.5 CM)

PIECES

CELERY STALK, CUT INTO

INCH

(2.5 CM)

PIECES

TABLESPOONS

(45 ML)

UNBLEACHED, ALL-PURPOSE FLOUR

CUPS

(1.25 L)

WHOLE PLUM TOMATOES IN PURÉE (FROM ABOUT

1½ 28-

OUNCE CANS

)

WHOLE SUN-DRIED TOMATOES PINCH BAKING SODA

3½

CUPS

(875 ML)

VEGETABLE

STOCK

1½

TEASPOONS

(7 ML)

KOSHER

SALT

TEASPOON

(3.75 ML)

FRESHLY

GROUND BLACK PEPPER

TOMATO SOUP

The ultimate comfort soup, our recipe takes it to the next level

with its smoky bacon ﬂ avour.

Page 46

SOUPS

POUNDS

(2 KG)

BUTTERNUT SQUASH, HALVED AND SEEDS REMOVED (ABOUT TWO

POUND

(1 KG)

SQUASH

)

TABLESPOON

(15 ML)

EXTRA

VIRGIN OLIVE OIL

MEDIUM-LARGE ONIONS, CUT INTO

INCH

(2.5 CM)

PIECES

TABLESPOONS

(60 ML) (½

STICK) UNSALTED BUTTER

2½

TEASPOONS

(13 ML)

KOSHER

SALT, DIVIDED

TABLESPOON

(15 ML)

LIGHT

OR DARK BROWN SUGAR

CUP

(50 ML)

FINELY CHOPPED

FRESH GINGER

QUARTS

(1.9 L)

VEGETABLE STOCK

1½

TEASPOONS

(7 ML)

GROUND

NUTMEG

TEASPOON

(3.75 ML)

FRESHLY

GROUND BLACK PEPPER

TEASPOON

(2 ML)

FRESH

THYME

Makes about 12 cups (3 L)

Approximate preparation time: 65 to 75 minutes

Preheat oven to 375°F (190°C).

Place squash in a shallow roasting pan. Drizzle olive oil over ﬂ esh and into the pan. Turn squash ﬂ esh down. Bake until squash is tender, about 45 minutes.

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the onions and pulse to chop, about 8 to 10 pulses.

Melt the butter in a 6-quart (5.7 L) saucepan over medium heat. Once the butter has melted, add the onions and ¼ teaspoon (1 ml) of salt. Sauté 5 to 7 minutes, or until the onions are softened. Stir in the brown sugar; sauté for an additional 10 minutes. Add the ginger; sauté until tender and aromatic, about 6 to 8 minutes.

Add stock, roasted squash, nutmeg, remaining salt and pepper to the pot. Cover; bring to a slight boil. Once boiling, uncover and let simmer for 15 to 20 minutes. Strain the soup, reserving the liquid. Place the solids into the large work bowl with the large metal chopping blade and purée until completely smooth, about 1 minute.

Return purée to the saucepan over medium-low heat and stir in the reserved liquid until desired consistency is achieved.

Adjust seasoning to taste and serve.

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

A hearty, warming soup for a winter evening.

ROASTED BUTTERNUT SQUASH SOUP

Page 47

SOUPS

FRENCH ONION SOUP

Homemade veal stock really adds to the ﬂ avour of the rich soup. But if you

have a store-bought stock, make sure that it is a high-quality brand.

Makes 20 servings

Approximate preparation time: about 2½ hours

Insert the slicing disc assembly, adjusted to 4mm, into the large work bowl of the Cuisinart® Food Processor and slice the onions.

Melt the butter in an 8-quart (7.6 L) stockpot placed over low heat. Once the butter has melted, add the onions and ¼ teaspoon (1 ml) of both the salt and pepper. Let the onions cook until deeply caramelized, about 1½ hour.

While the onions are cooking, replace the slicing disc with the reversible shredding disc on the medium shredding side to shred the Gruyère; reserve in the bowl.

Once onions have cooked, stir in the ﬂ our and cook for about 1 to 2 minutes. Add the stock, thyme and bay leaves. Increase the temperature to medium high and bring the mixture to a simmer. Add the sherry and return to a simmer. Reduce the temperature to low and let cook for 50 minutes. Stir in remaining salt and pepper. Taste and adjust seasoning accordingly.

While soup is cooking, lightly toast the baguette slices under a broiler; reserve. Once soup is ready, place in individual, ovenproof crocks and place the bread slices over soup and top with the reserved Gruyère. Broil until the cheese is completely melted and browned. Serve immediately.

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

Calories 311 (53% from fat)

carb. 21g | pro. 13g | fat 19g |

sat. fat 11g

chol. 54mg | sod. 806mg | calc. 318mg | ﬁ ber 2g

POUNDS

(1.8 KG)

YELLOW

ONIONS, PEELED

CUP

(250 ML) (½

POUND

;

STICKS) UNSALTED BUTTER

TEASPOONS

(10 ML)

KOSHER

SALT, DIVIDED

TEASPOON

(5 ML)

FRESHLY

GROUND BLACK PEPPER

DIVIDED

OUNCES

(567 G) G

RUYÈRE

TABLESPOONS

(30 ML)

UNBLEACHED, ALL-PURPOSE FLOUR

QUARTS

(2.8 L)

BEEF OR

VEAL STOCK

TABLESPOONS

(30 ML)

FRESH

THYME

BAY LEAVES

CUPS

(500 ML)

DRY SHERRY

BAGUETTE, CUT INTO

½-

INCH

(1.25 CM)

SLICES

Page 48

CHOPPED SALAD

This delicious, garden-fresh salad is always a big hit – even among

non-salad eaters!

CELERY STALKS, CUT INTO

INCH

(2.5 CM)

PIECES

MEDIUM CARROTS (ABOUT

OUNCES

(115 G) ),

CUT INTO

INCH

(2.5 CM)

PIECES

RED ONION, CUT INTO

INCH

(2.5 CM)

PIECES

CUP

(250 ML)

FLAT-LEAF

PARSLEY

SCALLIONS, TRIMMED AND CUT INTO

INCH

(2.5 CM)

PIECES

CUCUMBER (ABOUT

OUNCES

(340 G) ),

CUT

INTO

INCH

(2.5 CM)

PIECES

POUND

(500 G)

RIPE

TOMATOES, CUT INTO

INCH

(2.5 CM)

PIECES

CUPS

(500 ML)

CORN, FRESH

OR FROZEN (THAWED

)

CAN

(19

OUNCES

(540 G) )

CHICKPEAS

TEASPOON

(3.75 ML)

KOSHER

SALT

TEASPOON

(2 ML)

FRESHLY

GROUND BLACK PEPPER

CUP

(50 ML) H

ERBED

INAIGRETTE

(

SEE PAGE

Makes 12 cups (2.7 L)

Approximate preparation time: 20 to 25 minutes, including

vinaigrette

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the celery, carrots, onion, parsley and scallions and pulse to chop, about 10 pulses. Remove and place vegetables into a large mixing bowl. Add the cucumber to the work bowl and pulse to roughly chop, 5 pulses, and add to mixing bowl. Roughly chop the tomatoes by pulsing them with 5 pulses and add to the mixing bowl with the corn and chickpeas. Toss all ingredients together with salt, pepper and vinaigrette. Taste and adjust seasoning accordingly. Serve immediately.

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

SALADS

Page 49

SALADS

HEAD GREEN CABBAGE

CORED AND QUARTERED

HEAD RED CABBAGE

CORED AND HALVED

POUND

(500 G)

CARROTS

FENNEL BULB

2½

TEASPOONS

(13 ML)

KOSHER

SALT

CUP

(250 ML)

MAYONNAISE

TEASPOON

(3.75 ML)

FRESHLY

GROUND BLACK PEPPER

TEASPOON

(2 ML)

GRANULATED SUGAR

Makes 12 cups (2.7 L)

Approximate preparation time: 5 to 10 minutes,

plus 1 hour for resting time

Insert the slicing disc assembly, adjusted to 4mm, into the large work bowl of the Cuisinart® Food Processor and slice both cabbages. Remove and place in a large mixing bowl. Replace the slicing disc with the reversible shredding disc on the medium shredding side and shred the carrots and fennel. Toss well with the cabbage and the salt. Let vegetables sit for 1 hour and then squeeze out any moisture and drain. Toss with remaining ingredients. Taste and adjust seasoning accordingly.

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

Calories 177 (74% from fat) | carb. 10g | pro. 2g | fat 15g | sat. fat 2g

chol. 7mg | sod. 597mg | calc. 65mg | ﬁ ber 4g

The Cuisinart® Food Processor makes the preparation of this

picnic favourite a breeze.

CLASSIC COLESLAW

Page 50

ENTRÉES

Makes 2 pans, 13 x 9 inches (33 x 23 cm) ,16 servings

Approximate preparation time: 10 to 15 minutes plus 20 minutes for roasting eggplant and 20 minutes for baking the assembled dish

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper and spray two 13 x 9-inch (33 x 23 cm) pans with nonstick cooking spray.

Insert the slicing disc, adjusted to 4 mm, into the large work bowl of the Cuisinart® Food Processor. Slice the eggplant into rounds.

Put the ﬂ our, eggs, and breadcrumbs in shallow individual containers. Dredge each slice of eggplant ﬁ rst in the ﬂ our, then in the eggs, and then in the breadcrumbs. After dredging in each ingredient, tap the eggplant to remove any excess. Drizzle the prepared baking sheets with olive oil and arrange eggplant in single layers on both sheets. Bake in oven for 20 minutes, ﬂ ipping eggplant halfway through the baking time.

While eggplant is baking, replace the slicing disc with the ﬁ ne shredding disc and shred the Parmesan. Reverse the shredding disc to the medium side and shred the mozzarella. Mix with a spatula to combine the cheeses.

Remove the eggplant from the oven and reduce oven temperature to 375°F (190°C). Place 1 cup (250 ml) of tomato sauce on the bottom of each of two 13 x 9-inch (33 x 23 cm) pans. Layer the eggplant equally in the pans. Spread each with an additional ¾ to 1 cup (175-250 ml) of sauce and then distribute the cheeses equally on top. Bake in the oven for 15 to 20 minutes until warmed through and cheese is melted and golden.

Nutritional information per serving:

Calories 258 (45% from fat)

carb. 29g | pro. 11g | fat 15g |

sat. fat 4g | chol. 92mg | sod. 353mg | calc. 142mg | ﬁ ber 5g

Every step of this recipe can be done in the food processor!

EGGPLANT PARMESAN

NONSTICK COOKING SPRAY

2½

POUNDS

(1.1 KG)

EGGPLANT

CUPS

(500 ML)

UNBLEACHED

ALL-PURPOSE FLOUR

6 TO 7

LARGE EGGS, LIGHTLY BEATEN

CUPS

(750 ML)H

ERBED

READCRUMBS (PAGE

CUP

(125 ML)

OLIVE OIL

OUNCE PARMESAN CHEESE

OUNCES MOZZARELLA

WELL CHILLED

CUPS

(1 L) S

IMPLE TOMATO

AUCE (PAGE

10)

Page 51

ENTRÉES

Makes approximately 32 meatballs

Approximate preparation time (meatballs): 10 minutes plus 25 minutes for cooking

Approximate preparation time (meatloaf): 10 minutes plus 90 minutes for cooking

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Put the onion, parsley, bread, meat, dry milk and spices into the work bowl; pulse 4 to 6 times and then process until ﬁ nely chopped. Add the eggs and water and pulse until

just

combined; be careful not to

overprocess.

Shape the mixture into balls, 2 tablespoons (30 ml) each. Arrange them in a single layer in a baking dish and bake at 375°F (190°C) for 25 minutes or simmer in tomato sauce until cooked through.

To make meatloaf: Pack the mixture into a 9 x 5 x 3-inch (22 x 12 x 7 cm) loaf pan and bake at 375°F (190°C) for about 90 minutes, until the top is well browned and the internal temperature registers 160°F (71°C).

Nutritional information per serving (1 meatball):

Calories 78 (55% from fat) | carb. 2g | pro. 7g | fat 5g | sat. fat 2g

chol. 31mg | sod. 125mg | calc. 20mg | ﬁ ber 0g

Nutritional information per serving (11-inch (28 cm) slice meatloaf):

Calories 376 (55% from fat) | carb. 10g | pro. 31g | fat 22g | sat. fat 8g

chol. 151mg | sod. 601mg | calc. 95mg | ﬁ ber 1g

MEDIUM ONION (ABOUT

OUNCES

(85 G) )

QUARTERED

CUP

(125 ML)

FRESH PARSLEY

LEAVES

SLICES DAY-OLD FIRM BREAD

TORN INTO PIECES

POUND

(500 G)

BONELESS

CHUCK, CUT INTO

INCH

(2.5

CM) PIECES

POUND

(500 G)

BONELESS

PORK, CUT INTO

INCH

(2.5 CM)

PIECES

CUP

(50 ML)

NONFAT DRY

MILK

1½

TEASPOONS

(7 ML)

KOSHER

SALT

TEASPOON

(2 ML)

GROUND

NUTMEG

TEASPOON

(1 ML)

DRIED

THYME

LARGE EGGS

¹∕³

CUP

(75 ML)

COLD WATER

A classic recipe to use for meatballs and meatloaf.

CLASSIC MEATBALLS

Page 52

ENTRÉES

Makes twelve 3-ounce (85 g) cakes

Approximate preparation time: 10 minutes plus 20 minutes cooking time

Look through crabmeat to make sure there are no shells; reserve in refrigerator. Preheat oven to 400°F (200°C). Coat a baking sheet with nonstick cooking spray.

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. With the machine running, drop the garlic through the small feed tube to chop. Add the peppers, green onion and parsley and pulse to coarsely chop, about 10 to 12 pulses.

Put the oil into a large skillet placed over medium heat. Cook chopped vegetables with salt and pepper until soft, about 5 to 7 minutes. Remove and reserve in a large mixing bowl.

Once vegetables have cooled slightly, add the crab, eggs, breadcrumbs, mayonnaise, Worcestershire, Old Bay, Dijon and a dash or two of hot sauce if using to the mixing bowl. Mix thoroughly but carefully, so not to break up the crab too much. Form mixture into 2-inch (5 cm) round cakes.

Place on prepared baking sheet and bake until crabcakes are evenly golden, about 15 to 20 minutes.

TIP: Substitute cooked ﬁ sh ﬁ llet for the crab to make tasty ﬁ shcakes.

Nutritional information per serving (2 crab cakes):

Calories 123 (33% from fat) | carb. 11g | pro. 11g | fat 5g | sat. fat 2g

chol. 77mg | sod. 912mg | calc. 54mg | ﬁ ber 1g

NONSTICK COOKING SPRAY

OUNCES

(454 G)

LUMP

CRABMEAT

GARLIC CLOVE

RED BELL PEPPER, ABOUT

OUNCES

(200 G),

CUT INTO

INCH

(5 CM)

PIECES

GREEN ONIONS, CUT INTO

INCH

(2.5 CM)

PIECES

CUP

(125 ML)

PARSLEY

TEASPOON

(5 ML)

EXTRA

VIRGIN OLIVE OIL

TEASPOON

(1 ML)

KOSHER SALT

TEASPOON

(1 ML)

FRESHLY

GROUND PEPPER

LARGE EGGS, LIGHTLY BEATEN

CUP

(250 ML) B

ASIC FRESH

READCRUMBS (PAGE

CUP

( 125 ML)

MAYONNAISE

TEASPOON

(7 ML)

ORCESTERSHIRE SAUCE

1½

TEASPOONS

(7 ML) OLD BAY

SEASONING

TEASPOONS

(10 ML) D

IJON

STYLE MUSTARD HOT SAUCE, OPTIONAL

A delicious treat that is easy to make for any occasion.

CRAB CAKES

Page 53

NONSTICK COOKING SPRAY

GARLIC CLOVES

LARGE RED ONION, CUT INTO

INCH

(2.5 CM)

PIECES

TABLESPOONS

(30 ML)

NON

FAT DRY MILK

TEASPOON

(5 ML)

FRESH

TALIAN PARSLEY

TEASPOON

(5 ML)

DRIED BASIL

TEASPOON

(5 ML)

CELERY

SEED

TEASPOONS

(10 ML)

KOSHER

SALT

TEASPOON

(10 ML)

FRESHLY

GROUND BLACK PEPPER

2¼

POUNDS

(1 KG)

PORK

SHOULDER, CUT INTO

INCH

2.5

CM) PIECES

TABLESPOONS

(45 ML)

OLIVE

OIL

OUNCES

(145 G) (

ABOUT

1¼

CUP

(300 ML) )

BREAD

CRUMBS

, (

SEE RECIPE PAGE

LARGE EGGS

MEDIUM MULTI-COLORED PEPPERS, CORED WITH SEEDS REMOVED

RECIPE SIMPLE TOMATO SAUCE

(

PAGE

10)

Makes 6 peppers

Approximate preparation time: 65 to 70 minutes, including

bake time

Preheat oven to 325°F (160°C). Lightly coat a 13 x 9-inch (33 x 23 cm) pan with nonstick cooking spray.

Insert the large metal chopping blade into the medium work bowl of the Cuisinart® Food Processor. With the machine running, drop the garlic through the feed tube to chop. Add the onion, dry milk, parsley, basil, celery seed, salt and pepper and pulse to chop, about 8 to 10 pulses. Remove work bowl and reserve.

Insert the large metal chopping blade into the large work bowl. Add the pork and pulse 10 times, then run machine to ﬁ nely chop, about 35 seconds.

Place olive oil in large skillet over medium heat. Once oil is heated, add the onion mixture to the skillet, cook until softened, about 5 minutes. Stir in the pork and cook until cooked through, about 10 to 15 minutes; reserve. Stir the breadcrumbs into meat mixture with eggs; combine well. Fill the peppers equally and place in prepared pan. Bake peppers in oven until soft and lightly browned, about 40 to 45 minutes.

Nutritional information per serving:

Calories 324 (42% from fat)

carb. 20g | pro. 27g | fat 15g |

sat. fat 4g

chol. 120mg | sod. 631mg | calc. 81mg | ﬁ ber 3g

These hearty peppers can also be served as a main course, and are

delicious with our Simple Tomato Sauce.

STUFFED ROASTED PEPPERS

SIDES

Page 54

Makes 7½ (1.7 L) cups, ﬁ fteen ½-cup (125 ml) servings

Approximate preparation time: 35 minutes

Place the potatoes in a large saucepan and cover with water. Bring to a boil and simmer until potatoes are tender.

Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor. Pulse the chives to ﬁ nely chop; reserve.

Insert the reversible shredding disc on the ﬁ ne shredding side into the large work bowl and shred the Parmesan. Reverse the disc to the medium shredding side. Once the potatoes are tender, shred the potatoes. Replace the shredding disc with the large metal chopping blade. Add the butter, salt, and pepper and pulse to combine. Add the milk through the feed tube while pulsing, until incorporated. Add the mascarpone and chives and pulse until just combined. Taste and adjust seasoning accordingly.

Nutritional information per serving:

Calories 160 (35% from fat)

carb. 21g | pro. 5g | fat 6g |

sat. fat 4g | chol. 18mg | sod. 211mg | calc. 75mg | ﬁ ber 3g

3¾

POUNDS

(1.7 KG) Y

UKON GOLD POTATOES, PEELED AND CUT INTO

INCH

(2.5 CM)

PIECES

BUNCH CHIVES, TRIMMED

DRIED WELL AND CUT INTO

INCH

(2.5 CM)

PIECES

1½

OUNCES

(43 G) P

ARMESAN

CUT INTO

½-

INCH

(1.25 CM)

PIECES

CUP

(50 ML)

UNSALTED

BUTTER

TEASPOON

(3.75 ML)

KOSHER

SALT

TEASPOON

(3.75 ML)

FRESHLY

GROUND BLACK PEPPER

CUP

(175 ML)

WHOLE MILK

CUP

(175 ML)

MASCARPONE

CHEESE, ROOM TEMPERATURE

Try this rich but not too sinful version of the traditional mashed potatoes.

MASHED POTATOES

SIDES

Page 55

Makes 24 servings (two 9 x 5-inch (23 x 13 cm) loaves, 1½ pounds (750 g) each)

Approximate preparation time: 10 to 15 minutes, plus 2½ hours rising and resting, 35 minutes baking, and 1 hour or longer cooling

Dissolve the yeast and sugar in warm water in a large liquid measuring cup. Let sit until foamy, about 5 minutes.

Insert the dough blade into the large work bowl of the Cuisinart

Food Processor. Add the ﬂ our, butter and salt and process on the dough speed until combined, about 10 to 15 seconds. Add the cold water to yeast mixture. With the machine running on dough speed, pour the liquid through the feed tube as fast as the ﬂ our absorbs it. Once the dough cleans the sides of the work bowl and forms a ball, process for 45 seconds to knead the dough. Dough should be smooth and elastic.

Place the dough in a lightly ﬂ oured plastic food storage bag and seal. Allow to rest in a warm place until doubled in size, about 1 to 1½ hours.

Lightly coat two 9 x 5-inch (23 x 13 cm) loaf pans with nonstick cooking spray. Place dough on a lightly ﬂ oured surface and punch down; let rest 5 to 10 minutes. Divide dough into two equal pieces and shape each into a loaf. Place in prepared pans and cover lightly with plastic wrap. Let rise until dough is just above the tops of the pans, about 45 minutes to 1 hour.

Preheat oven to 400°F (200°C) .

Bake until the tops are browned and loaf sounds hollow when tapped, about 30 to 35 minutes. Remove from pans and cool on wire rack.

Nutritional information per slice:

2¼

TEASPOONS

(11 ML)

ACTIVE

DRY YEAST

TABLESPOON

(15 ML)

GRANULATED SUGAR

¹⁄³

CUP

(75 ML)

WARM WATER

(105° TO 110°F (40° TO 43°C) )

CUPS

(1.5 L)

UNBLEACHED

ALL-PURPOSE FLOUR

TABLESPOONS

(90 ML)

UNSALTED BUTTER, CUT INTO

INCH

(2.5 CM)

PIECES

2½

TEASPOONS

(13 ML)

SALT

12/3

CUPS

(400 ML)

COLD WATER

NONSTICK COOKING SPRAY

Spoil your family with homemade bread.

CLASSIC CUISINART® WHITE BREAD

BREADS

Page 56

BREADS

CLASSIC CUISINART® WHEAT BREAD

The nutty ﬂ avour of whole wheat makes this bread a favourite.

2¼

TEASPOONS

(11.25 ML)

ACTIVE DRY YEAST

TABLESPOON

(15 ML)

PLUS

TEASPOON

(5 ML)

GRANULATED SUGAR

¹⁄³

CUP

(75 ML)

WARM WATER

(105° TO 110°F (40° TO 43°C) )

CUPS

(500 ML)

UNBLEACHED

ALL-PURPOSE FLOUR

CUPS

(500 ML)

WHOLE WHEAT

FLOUR

TABLESPOONS

(60 ML)

UNSALTED BUTTER, CUT INTO

INCH

(2.5 CM)

PIECES

TABLESPOON

(7 ML)

SALT

CUP

(250 ML)

COLD WATER

NONSTICK COOKING SPRAY

Makes 12 servings (one 9 x 5-inch (23 x 13 cm) loaf)

Approximate preparation time: 10 to 15 minutes, plus 2½ hours rising and resting, 35 minutes baking, and 1 hour or longer cooling

Dissolve the yeast and sugar in warm water in a large liquid measuring cup. Let sit until foamy, about 5 minutes.

Insert the dough blade into the large work bowl of the Cuisinart® Food Processor. Add the ﬂ ours, butter and salt and process until combined, about 10 to 15 seconds. Add the cold water to the yeast mixture. With the machine running, pour the liquid through the feed tube as fast as the ﬂ our absorbs it. Once the dough cleans the sides of the work bowl and forms a ball, process for 45 seconds to knead dough. Dough should be smooth and elastic.

Place the dough in a lightly ﬂ oured plastic food storage bag and seal. Allow to rest in a warm place until doubled in size, about 1 to 1½ hours.

Lightly coat a 9 x 5-inch (23 x 13 cm) loaf pan with nonstick cooking spray. Place dough on a lightly ﬂ oured surface and punch down; let rest 5 to 10 minutes. Shape the dough into a loaf. Place in prepared pan and cover lightly with plastic wrap. Let rise until dough is just above the tops of the pans, about 45 minutes to 1 hour.

Preheat oven to 400°F (200°C).

Bake until the top is browned and loaf sounds hollow when tapped, about 30 to 35 minutes. Remove from pan and cool on wire rack.

Nutritional information per serving (1 slice):

Calories 135 (20% from fat)

carb. 23g | pro. 4g | fat 3g |

sat. fat 2g

chol. 8mg | sod. 244mg | calc. 30mg | ﬁ ber 3g

Page 57

BREADS

Makes 16 rolls

Approximate preparation time: 20 to 25 minutes, plus 2½ hours rising, 40 minutes baking, and 10 to 15 minutes cooling.

In a microwave-safe container, scald the milk in the microwave; stir in the butter, sugar and salt; reserve.

Dissolve the yeast in the warm water. Let stand 3 to 5 minutes, or until mixture is foamy. Put the ﬂ our into the large work bowl of the Cuisinart® Food Processor ﬁ tted with the dough blade and process for 10 seconds. With the machine running, slowly add the liquids through the feed tube and process until a dough ball forms. Continue processing 45 seconds to knead the dough. Shape it into a smooth ball and place in a 1-gallon (3.8 L) sealable plastic bag. Squeeze the air out and seal the bag. Let rise in a warm place until it has doubled, about 45 to 60 minutes.

Preheat oven to 450°F (230°C). Lightly butter a 10-inch (25 cm) round baking pan. Divide the dough into 16 equal pieces, (about 2¼ ounces (65 g) each). Roll into smooth rounds and arrange in the prepared pan. Cover with plastic wrap and let rise until about doubled, about 30 to 40 minutes. Combine remaining tablespoon of milk and butter and heat until the butter has melted. Just before baking, gently brush the rolls with the butter/milk mixture. Place in preheated oven and bake until golden brown, about 25 to 30 minutes. Remove from pan and let cool on a rack for about 10 minutes for serving.

For a softer roll, brush each with melted butter just after removing from oven.

Nutritional information per serving (1 roll):

Calories 209 (38% from fat) | carb. 28g | pro. 5g | fat 9g

sat. fat 5g | chol. 34mg | sod. 160mg | calc. 23mg | ﬁ ber 1g

CUP

(175 ML)

WHOLE MILK

PLUS

TABLESPOON

(15 ML)

FOR BRUSHING

CUP

(125 ML)

UNSALTED BUT

TER, PLUS

TABLESPOONS

(30 ML)

FOR BRUSHING

CUP

(50 ML)

GRANULATED

SUGAR

TEASPOON

(5 ML)

FINE SEA

SALT, OR TABLE SALT

2¼

TEASPOONS

(11 ML)

ACTIVE

DRY YEAST

CUP

(50 ML)

WARM

(105º TO

110ºF (40° TO 43°C) )

WATER

4¾

CUPS

(1.18 L)

UNBLEACHED

BREAD FLOUR

LARGE EGG

Fresh from the oven, warm rolls make any dinner extra special.

BUTTERY DINNER ROLLS

Page 58

BREADS

CHALLAH BREAD

Not only a great bread for a special dinner,

but also makes the best French toast.

TEASPOONS

(10 ML)

ACTIVE

DRY YEAST

CUP

(125 ML)

GRANULATED

SUGAR, DIVIDED

CUP

(375 ML)

WARM WATER

(105 TO 110 °F°(41-43°C) )

LARGE EGGS, LIGHTLY BEATEN

CUPS

(1.25 ML)

UNBLEACHED

ALL-PURPOSE FLOUR

TEASPOONS

(10 ML)

KOSHER

SALT

CUP

(125 ML)

UNSALTED

BUTTER, CUT INTO

INCH

(2.5 CM)

PIECES

LARGE EGG FOR EGG WASH

TEASPOON

(5 ML)

SESAME

SEEDS

Makes two 1 pound (500 g) loaves

Approximate preparation time: 10 to 15 minutes, plus 3 hours rising and resting, 30 minutes baking, and 1 hour or longer cooling

Dissolve the yeast and 1 teaspoon (5 ml) of sugar in warm water in a large liquid measuring cup. Let sit until foamy, about 5 minutes. Add beaten eggs; stir gently to combine.

Insert the dough blade into the large work bowl of the Cuisinart® Food Processor. Add the ﬂ our, remaining sugar, salt and butter and process on the dough speed until combined, about 10 to 15 seconds. With the machine running on dough speed, add liquid through the feed tube as fast as the ﬂ our absorbs it. Once the dough cleans the sides of the work bowl and forms a ball, process for 45 seconds to knead dough. Dough should be smooth and elastic.

Place dough in a large greased glass bowl, turning dough to grease the entire surface, cover bowl with plastic wrap and let rise until the dough has doubled in size, about 2 hours. For a lighter loaf, punch dough down and repeat the rise. In warmer weather, allow dough to rise overnight in refrigerator.

Once risen, punch dough down and divide into two equal parts. Divide each half into three equal parts. Roll each piece into a long rope. Braid the strands loosely into two separate loaves. Place on two separate baking sheets lined with parchment paper. Cover with plastic until doubled in size, about 1 hour.

Preheat oven to 400°F (200°C).

Brush loaves with egg wash and sprinkle with sesame seeds. Bake until golden brown, about 25 to 30 minutes. Cool on a wire rack.

TIP: To make one 1-pound (500 g) loaf, halve all ingredients and follow the same instructions.

Nutritional information per serving (1 ounce (30 g) ):

Calories 107 (26% from fat)

carb. 18g | pro. 3g | fat 3g |

sat. fat 2g

chol. 27mg | sod. 140mg | calc. 3mg | ﬁ ber 1g

Page 59

BREADS

Makes 32 rolls

Approximate preparation time: 20 to 25 minutes, plus 2½ hours rising, 40 minutes baking, and 10 to 15 minutes cooling

In a small saucepan over medium heat, warm milk to 105° to 110°F (41°-43°C). Remove from heat. Add yeast and sugar; stir to dissolve and let sit until foamy, about 5 minutes. Add beaten eggs; stir gently to combine. Transfer to a 2-cup measuring cup and reserve.

Insert the dough blade into the large work bowl of the Cuisinart® Food Processor. Add the ﬂ our, butter and salt and process on dough speed until combined, about 15 to 20 seconds. With the machine running on dough speed, pour the yeast mixture through the feed tube in a steady stream as fast as the ﬂ our absorbs it. After the dough forms a ball, process 45 seconds to knead. Dough should be smooth and elastic.

Place the dough in a lightly ﬂ oured plastic food storage bag and seal. Let rise until doubled in size, about 1 to 1½ hours.

Lightly coat three 8-inch (20 cm) round baking pans with nonstick cooking spray. Place dough on a lightly ﬂ oured surface and punch down; let rest 5 to 10 minutes. Divide dough into 32 equal pieces (each about 1 ounce (30 g) ) and shape each piece into a ball. Place 16 balls, just touching, into each pan. Cover loosely with plastic and let rise 1 hour.

Preheat oven to 350°F (180°C).

Combine egg and water. Brush over rolls and sprinkle with sesame seeds. Bake in preheated oven until golden, about 35 to 40 minutes. Cool on wire rack.

Nutritional information per serving roll:

1¼

CUPS

(300 ML) (12-

OUNCE CAN) EVAPORATED LOW-FAT MILK

4½

TEASPOONS

(23 ML)

ACTIVE

DRY YEAST

TABLESPOONS

(45 ML)

GRANULATED SUGAR

LARGE EGGS, BEATEN

5¾

CUPS

(1.3 L)

UNBLEACHED

ALL-PURPOSE FLOUR

STICK PLUS

TABLESPOONS

(90 ML)

UNSALTED BUTTER

CUT INTO

INCH

(2.5 CM)

PIECES

TEASPOONS

(10 ML)

KOSHER

SALT NONSTICK COOKING SPRAY

LARGE EGG

TEASPOON

(5 ML)

WATER

TEASPOONS

(10 ML)

SESAME

SEEDS

Fresh from the oven, warm rolls make any dinner extra special.

SESAME DINNER ROLLS

Page 60

BREADS

2¼

CUPS

(550 ML)

UNBLEACHED

ALL-PURPOSE FLOUR

2½

CUPS

(625 ML)

EVAPORATED

MILK

LARGE EGGS

TABLESPOONS

(45 ML)

UNSALTED BUTTER, MELTED

TEASPOON

(5 ML)

SEA SALT

BUTTER OR NONSTICK COOKING SPRAY FOR PAN

Makes 18 popovers

Approximate preparation time: 5 minutes plus

45 minutes for resting and 50 minutes for baking

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the ﬂ our, milk, eggs, butter and salt and process ingredients together until completely smooth, about 20 to 30 seconds. Transfer to a large mixing bowl and allow to rest at room temperature for about 30 to 45 minutes.

Preheat oven to 450°F (230°C) (use convection bake if available). With butter or nonstick cooking spray, heavily butter or coat eighteen 5-ounce ramekins or mufﬁ n cups and place on two baking sheets. Fill each ramekin with about ¹⁄³ cup (75 ml) of batter. Place in oven and bake for 30 minutes. Lower the heat to 350°F (180°C) and bake for an additional 20 minutes. Remove from oven and carefully remove popovers from ramekins. Serve immediately.

Nutritional information per popover:

Calories 136 (39% from fat) | carb. 14g | pro. 6g | fat 6g | sat. fat 3g

chol. 87mg | sod. 188mg | calc. 98mg | ﬁ ber 0g

Eat the popovers hot out of the oven to fully appreciate

their delicious texture.

POPOVERS

Page 61

DESSERTS

Makes one 9-inch (23 cm) cake, 12 servings

Approximate preparation time: 15 minutes, plus 3 hours

baking/resting and 6-plus hours cooling Preheat oven to 325°F (160°C). Place a large roasting pan on

bottom rack of oven and ﬁ ll with 1 to 2 inches (2.5 to 5 cm) of water.

Butter one 9-inch (23 cm) springform pan. Prepare the graham cracker crust according to recipe below. Press the graham cracker crust evenly into the prepared pan. Insert the large metal chopping blade into the large work bowl

of the Cuisinart® Food Processor. Cut each block of cream cheese into 6 pieces and place into the work bowl; pulse 10 times and then process for 45 seconds. Scrape the bowl and add the sugar and salt; process for an additional 30 to 45 seconds until smooth. With the machine running, add the eggs one at a time with the vanilla, until just incorporated. Add the ricotta and sour cream and pulse until all ingredients are just incorporated and homogenous, scraping the bowl as necessary.

Pour ﬁ lling evenly into the prepared pan and bake in the middle of the oven. Add more water to roasting pan if any has evaporated. Bake for 1 hour. Turn the oven off and let the cake rest in the oven. Do not open the oven door until 2 hours have elapsed.

Remove cheesecake and place on a cooling rack. Once completely cool, wrap well with plastic and refrigerate for at least 6 hours before serving.

Serve with fresh berries and Raspberry Sauce (page 48).

Nutritional information per serving:

BUTTER TO PREPARE THE PAN

RECIPE GRAHAM CRACKER

RUST (BELOW

)

OUNCES

(680 G)

CREAM

CHEESE, ROOM TEMPERATURE

1½

CUPS

(375 ML)

GRANULATED

SUGAR

TEASPOON

(2 ML)

SALT

LARGE EGGS

ROOM TEMPERATURE

TEASPOON

(5 ML)

PURE

VANILLA EXTRACT

CUP

(175 ML)

RICOTTA

ROOM TEMPERATURE

CUP

(175 ML)

SOUR CREAM

ROOM TEMPERATURE

This simple recipe produces perfect cheesecake every time.

CLASSIC CHEESECAKE

GRAHAM CRACKER CRUST

Makes one 9-inch (23 cm) pie crust, 12 servings

Approximate preparation time: 2 minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Break crackers in fours and place in the work bowl; pulse until ﬁ nely chopped, about 10 to 12 long pulses. Add the cinnamon and sugar and process for 15 seconds. Add the butter and process until ingredients are well combined, about 45 seconds.

Press even amounts of crust into a 9-inch (23 cm) pie or cake plate.

Nutritional information per serving:

OUNCES

(255 G)

GRAHAM

CRACKERS (ABOUT

SLEEVES

)

TEASPOON

(5 ML)

GROUND

CINNAMON

CUP

(125 ML)

GRANULATED

SUGAR

TABLESPOONS

(90 ML)

UNSALTED BUTTER, MELTED

Page 62

DESSERTS

Makes one 9-inch (23 cm) deep-dish pie, 8 to 12 servings

Approximate preparation time: 55 to 65 minutes, including

baking time

Preheat oven to 350°F (180°C).

Roll out dough into a 10-inch (25 cm) disc. Fit into an ungreased, 9-inch (23 cm) , 1½-quart (1.4 L) ceramic pie baker. Chill in refrigerator for about 20 minutes.

Insert the slicing disc assembly, adjusted to 4mm, into the large work bowl of the Cuisinart

Food Processor and slice the

apples.

In a large bowl, toss the apples, lemon juice, vanilla paste, and sugar together. Carefully spread the jam on the bottom of the chilled pie shell, then fan the apples in layers.

Top the pie evenly with the crumb topping and bake for 40 to 50 minutes, or until the top of the pie is a dark golden brown.

Nutritional information per serving (based on 12 servings):

Calories 166 (8% from fat) | carb. 36g | pro. 3g | fat 1g | sat. fat 0g

chol. 36mg | sod. 225mg| calc. 10mg | ﬁ ber 2g

RECIPE SWEET PÂTE BRISÉE DOUGH (PAGE

15)

LARGE APPLES (GOLDEN DELICIOUS, GINGER GOLD

OR OTHER SIMILAR APPLES

PEELED, CORED AND HALVED JUICE OF

LEMONS

TEASPOON

(5 ML)

VANILLA

PASTE

CUP

(125 ML)

GRANULATED

SUGAR

TABLESPOONS

(30 ML)

APRICOT JAM

RECIPE CRUMB PIE TOPPING

(

BELOW

)

The adjustable slicing disc makes preparing this pie a breeze.

APPLE CRUMB PIE

Pair this topping with our Apple Crumb recipe, or any fruit-ﬁ lled pie.

CRUMB PIE TOPPING

Makes enough crumb topping for one pie

Approximate preparation time: 3 minutes

Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor. Add the pecans and pulse to roughly chop. Add remaining ingredients and pulse until mixture is well combined – mixture should resemble crumbs.

Nutritional information per serving (based on 12 servings):

Calories 89 (69% from fat)

carb. 6g | pro. 1g | fat 7g |

sat. fat 3g | chol. 13mg | sod. 44mg | calc. 5mg | ﬁ ber 1g

¹∕³

CUP

(75 ML)

TOASTED PECANS

CUP

(175 ML)

UNBLEACHED

ALL-PURPOSE FLOUR

¹∕³

CUP

(175 ML)

UNSALTED BUTTER, COLD AND CUT INTO CUBES

1¼

TEASPOONS

(6 ML)

GROUND

CINNAMON

TEASPOON

(1 ML)

SALT

Page 63

DESSERTS

RECIPE CHOCOLATE COOKIE

RUST (BELOW

)

MEDIUM BANANAS

TEASPOON

(1 ML)

GROUND

CINNAMON

RECIPE LIGHTER PASTRY

REAM (PAGE

45)

Makes one 9-inch (23 cm) pie, 16 servings

Approximate preparation time: 50 minutes, including pastry

cream; allow 2 hours for chilling

Preheat oven to 375°F (190°C).

Prepare Chocolate Cookie Crust according to recipe below.

Insert the slicing disc, adjusted to 4mm, into the large work bowl of the Cuisinart® Food Processor and slice the bananas.

Gently fold the bananas and cinnamon into the prepared lightened pastry cream. Pour the banana pastry cream equally into the baked, cooled cookie crust and chill for at least 2 hours before serving.

Nutritional information per serving:

Calories 315 (52% from fat) | carb. 35g | pro. 4g | fat 19g | sat. fat 11g

chol. 111mg | sod. 177mg | calc. 61mg | ﬁ ber 2g

Everyone will love this Southern-inspired dessert.

BANANA CREAM PIE

CHOCOLATE WAFERS

ABOUT

BOX

TEASPOONS GRANULATED SUGAR

CUP

(50 ML)

UNSALTED

BUTTER, MELTED

Makes 1 cup (250 ml), 12 servings

Approximate preparation time: 1 minute plus

15 minutes for baking time

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the cookies and pulse 10 times. Add the sugar and pulse an additional 5 times. With the machine running, drizzle in the melted butter until incorporated.

Press crust into a 9-inch (23 cm) pie or cake plate and bake in a 375°F (190°C) oven for 15 minutes before ﬁ lling.

Nutritional information per serving:

Calories 85 (55% from fat) | carb. 9g | pro. 1g | fat 5g | sat. fat 3g

chol. 10mg | sod. 65mg | calc. 3mg | ﬁ ber 0g

We love this with our Banana Cream Pie, but it also makes

a cheesecake even more decadent.

CHOCOLATE COOKIE CRUST

Page 64

DESSERTS

Makes about 2¼ (550 ml) cups

Approximate preparation time: 25 minutes, including

cooking time

Put the milk, cream, ¼ cup (50 ml) sugar, salt and vanilla into a saucepan over medium heat. Bring mixture to a heavy simmer.

Insert the large metal chopping blade into the medium work bowl of the Cuisinart® Food Processor. Add the yolks, cornstarch and remaining sugar; process for 1 minute until mixture is light and thick.

With the machine running, pour ¾ to 1½ cups (175-375 ml) of the milk mixture slowly through the feed tube and process mixture for about 1 minute.

Return mixture to the saucepan over medium heat. Bring to a boil and cook while whisking continuously for about 2½ minutes until thickened. Strain mixture through a ﬁ ne mesh strainer into the large work bowl ﬁ tted with the large metal chopping blade. Process for 5 minutes. Pour mixture into a clean mixing bowl; cover directly with plastic wrap and cool before using.

For a lighter pastry cream: whip the ½ cup (125 ml) of heavy cream to medium peaks with 1½ tablespoons (25 ml) of confectioners’ sugar. Fold into pastry cream once completely cool.

Nutritional information per serving (2 tablespoons (30 ml) ):

Calories 72 (50% from fat) | carb. 8g | pro. 1g | fat 4g | sat. fat 2g

chol. 58mg | sod. 72mg | calc. 32mg | ﬁ ber 0g

1½

CUPS

(375 ML)

MILK

CUP

(125 ML)

HEAVY CREAM

CUP

(125 ML)

GRANULATED SUGAR, DIVIDED

TEASPOON

(2 ML)

SALT

TABLESPOON

(7 ML)

PURE

VANILLA EXTRACT

LARGE EGG YOLKS

TABLESPOONS

(30 ML)

CORNSTARCH

FOR A

LIGHTER PASTRY CREAM

FOR A

LIGHTER PASTRY CREAM

CUP

(125 ML)

HEAVY CREAM

1½

TABLESPOONS

(25 ML)

CONFECTIONERS’ SUGAR

This all-purpose pastry cream is a great foundation for fresh fruit tarts –

the food processor makes it easy.

PASTRY CREAM

Page 65

DESSERTS

BUTTER TO PREPARE THE PANS

CUPS

(500 ML)

UNBLEACHED

ALL-PURPOSE FLOUR

TEASPOON

(3.75 ML)

BAKING SODA

TEASPOON

(2 ML)

BAKING

POWDER

TEASPOON

(2 ML)

SALT

CUP

(175 ML)

GRANULATED

SUGAR

CUP

(175 ML)

BROWN SUGAR

OUNCES

(145 G)

BITTERSWEET

CHOCOLATE, CHOPPED

CUP

(175 ML)

UNSWEETENED

COCOA POWDER

TABLESPOON

(7 ML)

ESPRESSO

POWDER

CUP

(250 ML)

BOILING WATER

CUP

(250 ML) (½

POUND

(250

) ; 2

STICKS) UNSALTED

BUTTER, MELTED AND COOLED

CUP

(175 ML)

BUTTERMILK

LARGE EGGS

TABLESPOON

(7 ML)

PURE

VANILLA EXTRACT

Makes two 9-inch (23 cm) cakes (one 2- or 4-layer cake), 12 servings

Approximate preparation time: 15 minutes, plus 50 minutes

to bake, plus cooling time Preheat oven to 350°F (180°C). Coat two 9-inch (23 cm) round

pans with butter and cut rounds of parchment paper to ﬁ t the bottoms of each pan.

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the ﬂ our, baking soda, baking powder, salt and sugars and pulse 10 times and then process for 20 seconds to sift.

Place the bittersweet chocolate, cocoa powder and espresso powder into a small bowl and pour the boiling water over ingredients and stir to combine; reserve.

With the machine running, slowly pour the butter through the feed tube. Continue pouring the buttermilk, eggs, and vanilla through the feed tube until ingredients are just combined. Pour the chocolate mixture evenly over the batter and pulse to completely incorporate.

Divide the batter evenly between the two prepared pans. Bake in oven for 45 to 50 minutes, until a cake tester comes out just clean.

Let pans rest on cooling racks for 15 minutes. Remove cake from pans but leave on the racks until completely cool. Once cool, cut each layer in half horizontally to frost with Cream Cheese Frosting and build a four-layer cake, or leave the layers as is and make a thick two-layer cake.

Nutritional information per serving:

Calories 258 (23% from fat)

carb. 49g | pro. 6g | fat 7g |

sat. fat 3g | chol. 54mg | sod. 224mg | calc. 38mg | ﬁ ber 3g

DEEP CHOCOLATE LAYER CAKE

Frost this deep and rich chocolate cake with

Cream Cheese Frosting (below).

CREAM CHEESE FROSTING

Makes about 5½ (1.30 L) cups

Approximate preparation time: 10 minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart

Food Processor. Add the cream cheese, butter, sugar and salt, pulse 2 to 3 times and then process until smooth. Add the vanilla and sour cream and pulse to combine.

Nutritional information per serving (1 tablespoon (15 ml) ):

Calories 84 (81% from fat)

carb. 3g | pro. 1g | fat 8g |

sat. fat 5g | chol. 23mg | sod. 57mg | calc. 8mg | ﬁ ber 0g

OUNCES

(680 G)

CREAM

CHEESE (ROOM TEMPERATURE

EACH PACKAGE OF CREAM CHEESE CUT INTO

PIECES

1½

CUPS

(375 ML) (¾

POUND

(375 G) ; 3

STICKS) UNSALTED

BUTTER, ROOM TEMPERATURE

1²∕³

CUPS

(400 ML)

CONFECTION

ERS’ SUGAR, SIFTED

TEASPOON

(3.75 ML)

SALT

TEASPOON

(5 ML)

PURE

VANILLA EXTRACT

TEASPOONS

(10 ML)

SOUR

CREAM, ROOM TEMPERATURE

Page 66

DESSERTS

WEET CRÊPE BATTER

LARGE EGGS

CUP

(175 ML)

UNBLEACHED

ALL-PURPOSE FLOUR

TEASPOON

(2 ML)

SALT

TABLESPOONS

(30 ML)

GRANULATED SUGAR

TEASPOON

(5 ML)

PURE

VANILLA EXTRACT

CUP

(250 ML)

WHOLE MILK

CUP

(50 ML) (½

STICK

)

UNSALTED BUTTER, MELTED

ERRIES

CUPS

(500 ML)

MIXED

FRESH BERRIES

TEASPOON

(1 ML)

ORANGE

ZEST

TEASPOONS

(10 ML)

GRANULATED SUGAR

ASCARPONE CREAM

OUNCES

(227 G)

MASCARPONE

CUP

(175 ML)

HEAVY CREAM

¹⁄³

CUP

(75 ML)

SUPERFINE SUGAR

TEASPOON

(5 ML)

PURE

VANILLA EXTRACT PINCH SALT

TEASPOON

(1 ML)

ORANGE

ZEST

TEASPOON

(5 ML)

UNSALTED BUTTER CONFECTIONERS’ SUGAR FOR

DUSTING

Makes 6 servings

Approximate preparation time: 25 minutes, not including

resting the batter

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. With the machine running, add the eggs to the work bowl. Stir together the ﬂ our, salt and sugar and add to the work bowl and mix until just combined. With the machine running, add the vanilla, milk and butter together and process until homogenous. Transfer mixture to a container; cover and let rest in the refrigerator for 2 hours or overnight.

Insert the small metal chopping blade into the small work bowl and add the berries, orange zest and sugar. Process until completely puréed. Strain the purée through a ﬁ ne mesh strainer and discard the seeds; reserve.

Insert the large metal chopping blade into the clean large work bowl and add the mascarpone cream ingredients; process until all ingredients are well incorporated, about 15 seconds. Reserve.

Prepare the crêpes. Place an 8-inch (20 cm) skillet over medium heat and preheat for 5 minutes. Once the pan is heated, add the butter. Once melted, wipe the butter around the pan with a paper towel. Add a scant 3 tablespoons (45 ml) of batter to the preheated pan. Working very quickly, move the batter around so it just coats the bottom. You want the pan to be coated thinly and evenly. After about 1 minute, when the crêpe is set and lightly browned, ﬂ ip the crêpe with a heatproof spatula and cook for an additional minute on the second side. Reserve on a plate. Continue with the remaining batter, stacking the crêpes as you go. When all of the crêpes are prepared, cover plate with foil – to keep crepes warm, place plate over a skillet containing some water over medium-low heat.

To serve crêpes: spread 1½ tablespoons (25 ml) of mascarpone cream and about 1 tablespoon (15 ml) of the puréed berries on each crêpe and fold into thirds. Place three crêpes on each plate and dust with confectioner’s sugar and reserved berry purée.

Nutritional information per serving:

Calories 393 (56% from fat) | carb. 35g | pro. 9g | fat 25g | sat. fat 15g

chol. 172mg | sod. 342mg | calc. 98mg | ﬁ ber 1g

Crépe-making takes some practice, but once you get

the technique down it is all worth it.

DESSERT CRÊPES WITH BERRIES

Page 67

DESSERTS

Makes 2 cups (500 ml)

Approximate preparation time: 5 minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add both raspberries and process for 15 seconds. Add remaining ingredients and process for an additional 45 seconds. Strain through a ﬁ ne mesh strainer and discard the seeds. Taste and adjust sugar amount to personal preference.

Nutritional information per 2 tablespoons (30 ml) :

CUPS

(750 ML)

FROZEN

RASPBERRIES, THAWED

CUP

(250 ML)

FRESH

RASPBERRIES

TABLESPOONS

(30 ML)

GRANULATED SUGAR PINCH SALT

TEASPOON

(1 ML)

ORANGE

ZEST

This raspberry sauce works well with many desserts – pair it with the

dessert crêpes and the cheesecake.

RASPBERRY SAUCE

Cuisinart FP-14BK - Elite Food Processor, FP-14C Series Instruction Booklet

Specifications and Main Features

Frequently Asked Questions

User Manual