Cuisinart HM-90S Recipe Book
Instruction
Booklet
Reverse Side
Power Advantage™ PLUS 9-Speed Hand Mixer with Storage Case
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
HM-90S
RECIPES
Breakfast
Buttermilk Belgian Waffles ..............................................................3
Crêpes with Yogurt Cream and Fresh Fruit.....................................3
Sweet Crêpe Batter .........................................................................4
Lemon Rosemary Scones ...............................................................4
Blueberry Crumb Muffins ................................................................4
Cranberry “Pick Me Up” Muffins .....................................................5
Coffeecake Muffins .........................................................................6
Quatre Épice Teacake .....................................................................6
Coconut Lime Teacake ....................................................................7
Cinnamon Pecan Rolls ....................................................................7
Maple Butter ....................................................................................8
Citrus Butter ....................................................................................8
Savories
Roasted Pepper, Leek and Manchego Quiche ...............................8
Three-Cheese Calzones ..................................................................9
Spinach Manicotti .........................................................................10
Buttermilk Mashed Potatoes .........................................................10
Mashed Maple Sweet Potatoes ....................................................11
Celery Root and Potato Purée ......................................................11
Goat Cheese and Green Onion Twice Baked Potatoes ................11
Spinach and Feta Soufflé ..............................................................12
Bacon and Gruyère Soufflé ..........................................................13
Savory Cheese Biscotti .................................................................14
Deviled Eggs .................................................................................14
Creamy Avocado Dressing ............................................................15
Creamy Blue Cheese Dressing .....................................................15
Parmesan Peppercorn Dip ............................................................15
Sweets
Orange Shortbread ........................................................................16
Chocolate Chunk Cookies ............................................................16
Lemon Lime Sugar Cookies ..........................................................17
Snickerdoodles ..............................................................................17
Triple Chocolate Brownies ............................................................18
Blonde Brownies ...........................................................................18
Marble Layer Cake ........................................................................19
Filled Chocolate Cupcakes ...........................................................19
Chocolate Swirl Cheesecake ........................................................20
Rich Chocolate Frosting ................................................................21
Marshmallow Frosting ...................................................................21
Creamy White Chocolate Frosting ................................................21
Classic Whipped Cream with variations .......................................22
Breads
Classic Cuisinart White Bread .......................................................22
Olive Oil and Rosemary Rolls........................................................22
Cranberry Walnut Bread ................................................................23
Pizza Dough/Focaccia ..................................................................24
Molasses Wheat Bread .................................................................24
Gluten Free Rye Bread ..................................................................25
2
BUTTERMILK BELGIAN
WAFFLES
Our traditional buttermilk waffles
can be dressed up with fresh fruit
or nuts mixed into the batter.
Makes 20 to 24 waffles
nonstick cooking spray
6 cups unbleached, all-purpose flour
¼ cup plus 2 tablespoons
granulated sugar
4 tablespoons baking powder
1½ teaspoons table salt
4 large eggs
2 cups buttermilk
2½ cups lowfat milk
1 teaspoon pure vanilla extract
1 cup unsalted butter, melted and
cooled to room temperature
1. Lightly coat a Cuisinart® Belgian Waffle
Maker with nonstick cooking spray.
Preheat to desired setting.
2. Put the flour, sugar, baking powder and
salt into a medium mixing bowl. Insert the
mixing beaters into the Cuisinart® Hand
Mixer and mix the dry ingredients on
speed 3 to sift.
3. Separate the eggs, placing the yolks and
whites into 2 large mixing bowls.
4. Put the buttermilk, milk, vanilla and melted butter together into the bowl with the
egg yolks and mix on speed 2 to combine until homogenous. Pour the liquid
ingredients into the dry ingredients and
mix on low speed until just combined.
5. Replace the mixing beaters with the
chef’s whisk. Whip egg whites by first
stirring whites on a low speed and gradually increase speed to 8 and whip until
firm peaks form, approximately 2 minutes
10 seconds.
6. Carefully incorporate the whites into batter base in 3 additions using the mixing
beaters. Be careful not to over mix.
7. Pour 2 cups of batter onto the prepared,
preheated waffle maker. Quickly and
carefully spread the batter evenly. Close
the cover and cook until tone sounds.
Serve immediately.
Note: If desired, we recommend holding the
waffles in a 200°F degree oven until all are
ready to serve.
Nutritional information per waffle:
Calories 160 (31% from fat) • carb. 23g • pro. 4g
• fat 5g • sat. fat 4g • chol. 25mg • sod. 280mg
• calc. 135mg • fiber 0g
CRÊPES WITH YOGURT
CREAM AND FRESH FRUIT
Makes 12 to 13 servings
½ cup heavy cream, cold
1½ teaspoons pure vanilla extract
pinch sea salt
¼ cup pure maple syrup
½ cup plain whole milk yogurt
1 recipe Sweet Crêpes (recipe
follows)
2 medium bananas, thinly sliced
1 pound fresh strawberries, hulled
and thinly sliced
powdered sugar, for finishing
1. Put the cream into a large mixing bowl.
Insert the chef’s whisk into the Cuisinart®
Hand Mixer. Whip the cream starting on
speed 1 and gradually raising to speed
6 until medium-stiff peaks form, about 1
minute. Add the vanilla, salt and maple
syrup; mix until fully combined. Fold in
the yogurt.
2. Place 1 to 2 tablespoons of the yogurt
cream in the center of each crêpe and
then top with a portion of the bananas
and strawberries. Fold sides of crêpes
over. Dust with powdered sugar and
serve.
Nutritional information per filled crêpe:
Calories 186 (45% from fat) • carb. 21g • pro. 4g
• fat 10g • sat. fat 6g • chol. 79mg • sod. 138mg
• calc. 62mg • fiber 1g
3
SWEET CRÊPE BATTER
Makes 12 to 13 crêpes
¼ cup unsalted butter
1 cup reduced-fat milk
¾ cup unbleached, all-purpose flour
½ teaspoon sea salt
2 tablespoons granulated sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
½ tablespoon unsalted butter,
room temperature
1. Melt the ¼ cup butter with the milk in a
small saucepan over low heat. You want
the mixture to be warm with the butter
just melted.
2. While butter is melting, combine the
flour, salt and sugar in a medium bowl.
Insert the chef’s whisk into the Cuisinart®
Hand Mixer. Mix on speeds 1 to 2 to fully
combine, about 20 seconds. Add the
eggs and vanilla and mix on speeds 2 to
3 until thickened, about 1 minute. Whisk
in the warm milk and butter mixture until
the batter is smooth. If time allows, leave
the batter to rest in the refrigerator for at
least ½ hour.
3. Melt the ½ tablespoon of butter in a small
skillet set over medium heat. Once pan
is hot, add a scant ¼ cup of batter to the
pan, moving the batter around quickly to
make a thin coating on the pan. Cook the
crêpe for 2 to 3 minutes, until the edges
just start to brown, and then carefully flip
and finish the other side for an additional
minute. Continue cooking crêpes until the
batter is gone.
4. Serve with a dollop of the yogurt filling
and fresh fruit (previous recipe).
Nutritional information per crêpe:
Calories 180 (52% from fat) • carb.16g • pro. 5g
• fat 10g • sat. fat 6g • chol. 115mg • sod. 200mg
• calc. 51mg • fiber 0g
LEMON ROSEMARY SCONES
A savory version of this
tender breakfast favorite!
Makes 8 servings
2½ cups unbleached, all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon table salt
1 tablespoon lemon zest,
finely grated
1 tablespoon chopped
fresh rosemary
2
⁄3 cup buttermilk
1 large egg
6 tablespoons unsalted butter,
cut into ½-inch cubes, room
temperature
2 tablespoons heavy cream
1. Preheat oven to 400°F. Line a baking
sheet with parchment paper; reserve.
2. Put the flour, sugar, baking powder, salt,
zest and rosemary into a large mixing
bowl. Mix the buttermilk and egg together
in a liquid measuring cup. Insert the
mixing beaters into the Cuisinart® Hand
Mixer. Mix the dry ingredients on speed
1 to combine. Add the butter and mix on
speed 2 until mixture is shaggy. Reduce
the speed to 1. With the mixer running,
slowly add the liquid ingredients until just
combined; do not over mix. Batter will be
extremely wet.
3. Pour the mixture onto a clean counter/
large cutting board. Form the dough into
a 10-inch disc, about 1-inch high. Using a
sharp knife, cut into 8 even pieces. Place
on prepared baking sheet. Brush each
scone with heavy cream. Bake in preheated oven for about 25 to 30 minutes
or until golden brown.
4. Let cool before serving.
Nutritional information per scone:
Calories 240 (38% from fat) • carb. 32g • pro. 5g
• fat 10g • sat. fat 6g • chol. 55mg • sod. 420mg
• calc. 96mg • fiber 1g
BLUEBERRY CRUMB MUFFINS
Makes 12 muffins
nonstick cooking spray
Crumb topping:
½ cup toasted, chopped pecans or
walnuts
¼ cup unbleached, all-purpose flour
1
⁄3 cup light brown sugar
¼ cup unsalted butter, room tem-
perature and cut into small cubes
1 teaspoon ground cinnamon
¼ teaspoon salt
Muffins:
1½ cups unbleached, all-purpose flour
½ tablespoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
1
⁄3 cup granulated sugar
4
¼ cup light brown sugar
½ teaspoon orange zest
¾ cup buttermilk
1
⁄3 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract
1 cup fresh or frozen, thawed,
blueberries
1. Preheat oven to 400°F. Lightly coat a
regular 12-cup muffin pan with nonstick
cooking spray; reserve.
2. Put all of the crumb topping ingredients
into a small mixing bowl. Insert the mixing
beaters into the Cuisinart® Hand Mixer.
Mix on speed 1 until mixture comes
together, about 30 seconds. Reserve.
3. Put the flour, baking soda, salt and cin-
namon in a medium mixing bowl. Using
the hand mixer on speed 1, blend to sift,
about 20 seconds. Reserve.
4. Put the sugars and zest in a large mix-
ing bowl. Starting on speed 3, gradually
increasing to speed 4, mix until lightened
and well combined, about 1½ minutes.
5. In a separate mixing bowl, mix the
buttermilk, oil, egg and vanilla. Using the
hand mixer on speed 1 add one third of
the dry ingredients. Once almost fully
mixed in, add half of the wet ingredients.
Repeat, ending with the last third of the
dry mixture. Add the blueberries and gently mix until just combined. Spoon evenly
into prepared muffin cups. Sprinkle the
crumb topping evenly on the tops of
each muffin.
6. Bake in the preheated oven for about
18 to 20 minutes, or until a cake tester
comes out clean.
Nutritional information per muffin:
Calories 255 (47% from fat) • carb. 31g • pro. 3g
• fat 14g • sat. fat 4g • chol. 29g • sod. 305g
• calc. 31mg. • fiber 1g
CRANBERRY
“PICK-ME-UP” MUFFINS
Makes 12 muffins
nonstick cooking spray
1¾ cups unbleached, all-purpose flour
½ cup rolled oats (not quick oats)
1 tablespoon flax seeds
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon sea salt
½ teaspoon ground cinnamon
¼ cup unsalted butter, melted and
cooled to room temperature
½ cup packed light brown sugar
¼ cup granulated sugar
1 cup buttermilk, room temperature
2 large eggs, room temperature
1½ teaspoons pure vanilla extract
¾ cup dried cranberries
½ cup toasted, chopped walnuts
1. Preheat oven to 400°F. Lightly coat a
regular 12-cup muffin pan with nonstick
cooking spray; reserve.
2. Put the flour, oats, flax seeds, baking
powder and soda, salt and cinnamon
in a medium mixing bowl. Insert the
mixing beaters into the Cuisinart
®
Hand
Mixer. Mix on speed 1 until combined,
about 20 seconds. Reserve.
3. Put the butter and sugars in a large mixing bowl. Starting on speed 3, gradually
increasing to speed 4, mix until lightened
and well-combined, about 1½ minutes.
4. In a small bowl, mix the buttermilk, eggs
and vanilla together. Using the hand
mixer on speed 1 add one third of the dry
ingredients. Once almost fully mixed in,
add half of the wet ingredients. Repeat,
ending with the last third of the dry
mixture. Add the cranberries and walnuts and gently mix until just combined.
Spoon evenly into prepared muffin cups.
5. Bake in the preheated oven for about 30
minutes, or until a cake tester comes out
clean.
Nutritional information per muffin:
Calories 280 (27% from fat) • carb. 46g • pro. 6g
• fat 9g • sat. fat 3g • chol. 46mg • sod. 362mg
• calc. 49mg • fiber 2g
5
COFFEECAKE MUFFINS
Delicious coffeecake –
in an individual serving!
Makes 12 muffins
nonstick cooking spray
Swirl:
¼ cup packed dark brown sugar
¼ cup raisins
¼ cup chopped walnuts
1 tablespoon unsweetened cocoa
powder
2 teaspoons ground cinnamon
1 teaspoon instant coffee
Cake:
1½ cups unbleached, all-purpose flour
½ teaspoon baking powder
¼ teaspoons baking soda
¼ teaspoon salt
¼ cup (½ stick) unsalted
butter, room temperature,
cut into tablespoons
½ cup granulated sugar
2 large eggs
½ cup plus 2 tablespoons plain
yogurt or sour cream
1 teaspoon pure vanilla extract
1. Preheat oven to 400°F. Spray a 12-cup
muffin pan with nonstick cooking spray.
2. Combine swirl ingredients together in a
small bowl; reserve.
3. Put the flour, baking powder, baking
soda and salt together into a large mixing
bowl. Insert the mixing beaters into the
Cuisinart
®
Hand Mixer and mix the dry
ingredients together starting on speed 2
and increasing to 5 to sift well, about 30
seconds total.
4. Put the butter into a mixing bowl and mix
until softened. Add the sugar and mix,
gradually increasing to speed 5, until light
and fluffy, about 3 minutes. Put the eggs,
yogurt or sour cream and vanilla in a small
bowl or liquid measuring cup and mix to
combine.
5. Mix wet ingredients into creamed butter
mixture until combined and homogenous.
Pour wet ingredients into the dry ingredients and mix on low speed until just combined.
6. Spoon ½ of the batter evenly among the
prepared muffin cups. Spoon swirl topping onto batter and then fill cups evenly
with remaining batter. Top muffins with
any remaining swirl topping.
7. Bake in preheated oven for about 20 to
25 minutes or until cake tester comes out
clean.
Nutritional information per muffin:
Calories 218 (41% from fat) • carb. 28g • pro. 4g
• fat 10g • sat. fat 4g • chol. 54mg • sod. 112mg
• calc.29mg • fiber 1g
QUATRE ÉPICE TEA CAKE
This traditional French spice blend
gives this cake a nice kick.
Makes one 9x5x3-inch loaf
nonstick cooking spray
2 cups unbleached, all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon sea salt
¾ cup packed light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon freshly ground
black pepper
1 large egg, room temperature
¾ cup reduced fat milk, room
temperature
1
⁄3 cup sour cream, room
temperature
1 teaspoon pure vanilla extract
6 tablespoons unsalted butter,
melted and cooled to room
temperature
1. Preheat oven to 350°F. Lightly coat a
9x5x3-inch loaf pan with nonstick cooking spray; reserve.
2. Put the flour, baking powder, baking
soda, salt, sugar and spices in a small
mixing bowl. Insert the mixing beaters
into the Cuisinart® Hand Mixer. Mix on
speeds 1 to 2 until combined, about 20
seconds. Reserve.
6
3. Put the egg, milk, sour cream and vanilla
in a medium-large mixing bowl. Mixing on
speed 1, gradually increasing to speed 4,
beat until well combined. With the mixer
still running, slowly add the butter. Mix
for about 15 seconds, or until combined.
Reduce the mixer to speed 1 and add
the dry ingredients. Pour into prepared
loaf pan.
4. Bake in the preheated oven for about
50 to 55 minutes, or until a cake tester
comes out clean.
Nutritional information per serving
(based on 12 servings):
Calories 191 (34% from fat) • carb. 28g • pro. 3g
• fat 7g • sat. fat 5g • chol. 39mg • sod. 252mg
• calc. 47mg • fiber 0g
COCONUT LIME TEA CAKE
Makes one 9x5x3-inch loaf
nonstick cooking spray
2½ cups unbleached, all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon sea salt
4 tablespoons unsalted butter,
cubed and at room temperature
½ cup granulated sugar
1½ tablespoons lime zest
(from about 3 limes)
2 large eggs, room temperature
¾ teaspoon coconut extract
½ teaspoon pure vanilla extract
1 cup coconut milk,
room temperature
¼ cup sweetened, shredded coconut
2 teaspoons fresh lime juice
¼ cup confectioners’ sugar, sifted
1. Preheat oven to 350°F. Lightly coat a
9x5x3-inch loaf pan with nonstick cooking spray; reserve.
2. Put the flour, baking powder, baking soda
and salt in a small mixing bowl. Insert the
mixing beaters into the Cuisinart
®
Hand
Mixer. Mix on speeds 1 to 2 until combined, about 20 seconds. Reserve.
3. Put the butter into a medium-large mixing bowl. Mixing on speed 1, gradually
increasing to speed 4, beat until softened. With the mixer still running, slowly
add the sugar and zest. Mix until lightened, about 1 minute. Reduce to speed 3
and add the eggs, one at a time, and the
extracts.
4. Reduce the mixer to speed 1 and add
one third of the dry ingredients. Once
almost fully mixed in, add half of the
coconut milk. Repeat, ending with the
last third of the dry mixture. Pour into
prepared loaf pan and top with the shredded coconut.
5. Bake in the preheated oven for about
50 to 55 minutes, or until a cake tester
comes out clean. Let rest on a wire cooling rack.
6. Five minutes before cake is done, add
the lime juice and confectioners’ sugar to
a small saucepan set over medium low
heat. Stir and heat until sugar is fully dissolved. Pour sugar syrup over cake while
cooling.
Nutritional information per serving
Calories 222 (39% from fat) • carb. 31g • pro. 4g
• fat 10g • sat. fat 7g • chol. 45mg • sod. 201mg
(based on 12 servings):
• calc. 6mg • fiber 3g
CINNAMON PECAN ROLLS
Impress your family with bakery-style
cinnamon rolls in little as 40 minutes!
Makes 8 servings
nonstick cooking spray
Pecan Filling:
¾ cup packed light brown sugar
1½ teaspoons ground cinnamon
¼ teaspoon sea salt
½ cup toasted, chopped pecans
Rolls:
¾ cup reduced-fat milk,
room temperature
¼ cup unsalted butter, melted and
cooled to room temperature, plus
1 tablespoon for brushing
1 large egg, room temperature,
lightly beaten
½ teaspoon pure vanilla extract
2¾ cups unbleached, all-purpose
flour, plus more for dusting
kneeding surface
¼ cup granulated sugar
1½ teaspoons baking powder
½ teaspoon sea salt
Glaze:
1 cup confectioners’ sugar, sifted
2 tablespoons whole milk
¼ teaspoon pure vanilla extract
1. Preheat oven to 400°F. Lightly coat an
8-inch round cake pan with nonstick
cooking spray; reserve.
2. Prepare the pecan filling: Put the first 4
ingredients in a small bowl. Insert the
mixing beaters into the Cuisinart® Hand
7
Mixer. Mix on speeds 1 to 2 until combined. Reserve.
3. In a separate small bowl, combine the
milk, ¼ cup butter, egg and vanilla. It is
important that all of the liquid ingredients
be at room temperature. Mix on speeds 2
to 3 until just combined; reserve.
4. Add the flour, sugar, baking powder,
and salt to a mixing bowl. Mix on speed
2 until combined, about 10 seconds. With
mixer running, slowly add the liquid ingredients. Gradually increase to speed 4 and
mix until well combined, about
30 seconds. Mix for an additional
15 seconds.
5. Transfer dough to a heavily floured surface and knead a few times. Roll dough
into a 12x9-inch rectangle. Sprinkle the
reserved pecan filling on dough, leaving
a ½-inch border. Carefully roll dough,
starting from the bottom and working
away from you, into a tight log (brush off
excess flour). Cut into 8 equal pieces and
put in the prepared baking pan; brush
tops with the reserved melted butter.
6. Bake in the preheated oven for about
25 to 30 minutes, or until firm and golden
in color.
7. While cinnamon rolls are baking, prepare
the glaze. Put confectioners’ sugar, milk
and vanilla in a small bowl. Using the
hand mixer fitted with the chef’s whisk,
whisk on speed 3 until well mixed with
no lumps. Reserve until ready to use.
You may have to whisk again right before
using to smooth out the icing.
8. Let the cinnamon pecan rolls cool in the
pan for about 5 minutes, and then trans-
fer to a cooling rack. Spoon the reserved
icing over warm rolls.
Nutritional information per serving:
Calories 415 (27% from fat) • carb. 71g • pro. 6g
• fat 13g • sat. fat 5g • chol. 46mg • sod. 304mg
• calc. 72mg • fiber 2g
MAPLE BUTTER
Makes about ½ cup
½ cup unsalted butter,
room temperature
2½ tablespoons pure maple syrup
pinch sea salt
1. Put the butter in a medium mixing
bowl. Insert the mixing beaters into the
Cuisinart® Hand Mixer. Mix on speed 4
until creamy, about 30 to 40 seconds.
Add remaining ingredients and mix until
completely combined, another 40 to 50
seconds.
Nutritional information per teaspoon:
Calories 39 (86% from fat) • carb. 1g • pro. 0g
• fat 4g • sat. fat 2g • chol. 10mg • sod. 6mg
• calc. 2mg • fiber 0g
CITRUS BUTTER
Makes about ½ cup
½ cup unsalted butter,
room temperature
1 tablespoon fresh orange juice
½ teaspoon orange zest
¼ teaspoon lemon zest
pinch sea salt
1. Put the butter in a medium mixing
bowl. Insert the mixing beaters into the
Cuisinart® Hand Mixer. Mix on speed 4
until creamy, about 30 to 40 seconds.
Add remaining ingredients and mix until
completely combined, another 40 to 50
seconds.
Nutritional information per teaspoon:
Calories 34 (99% from fat) • carb. 0g • pro. 0g
• fat 4g • sat. fat 2g • chol. 10mg • sod. 6mg
• calc. 0mg • fiber 0g
ROASTED RED PEPPER, LEEK
AND MANCHEGO QUICHE
Makes 12 servings
Pâte brisée:
2 cups unbleached, all-purpose flour
1 teaspoon sea salt
½ pound unsalted butter, cubed, at
room temperature for 30 minutes
4 tablespoons ice water
Quiche filling:
1 teaspoon olive oil
1 garlic clove, chopped
½ medium leek, cleaned
and chopped
½ cup whole milk
½ cup heavy cream
2 large eggs
1 large egg yolk
¼ teaspoon salt
¼ teaspoon freshly ground black
pepper
2 roasted red peppers,
roughly chopped
½ tablespoon thinly sliced fresh basil
2 ounces manchego, shredded
1. Put flour and salt in a medium mixing
bowl. Insert the mixing beaters into the
8
Cuisinart® Hand Mixer. Be sure cubed
butter has been at room temperature for
30 minutes. Add the butter to the flour
and begin mixing on speed 1, gradually
increasing speed to 4. Continue to mix
until butter is fully incorporated in the
flour. Once incorporated, slowly pour ice
water into bowl with mixer on speed 1.
Mix just until water is absorbed by the
flour and a dough just forms. Form dough
into 2 flat discs; wrap in plastic and
refrigerate for at least 30 minutes until
ready to use.
2. Preheat oven to 350°F.
3. Roll out one dough disc* to 1/8-inch thick
to fit a 9-inch tart pan with a removable
bottom. Fit into tart pan. Chill it in refrigerator for about 20 minutes. 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
it down with dried beans or rice. Bake
in preheated oven for 20 to 25 minutes,
or until the dough under the parchment
is no longer wet. Remove the beans/rice
and parchment and continue baking until
the shell is golden brown. Remove and
reserve.
4. While shell is baking, put olive oil in a
large skillet over medium heat. When skillet becomes warm, add garlic and leek.
Lightly sauté until soft. Reserve.
5. Put the milk, cream, eggs, yolk, salt and
pepper in a large mixing bowl. Using the
hand mixer fitted with the flat beaters,
mix the ingredients together on speed 2
until thoroughly combined.
6. Reduce oven to 325˚F.
7. To assemble the quiche: scatter the garlic, leek, red peppers and basil evenly
along the bottom of the baked tart shell.
Pour the egg mixture over the vegetables
and scatter the manchego on the top.
8. Bake for about 30 minutes until quiche is
just set.
9. Remove from oven and let sit for about 5
to 10 minutes. Serve.
*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:
Calories 189 (70% from fat) • carb. 10g • pro. 4g
• fat 15g • sat. fat 9g • chol. 93mg • sod. 170mg
• calc. 102mg • fiber 0g
THREE-CHEESE CALZONES
We use our own pizza dough recipe,
but if you want to save time, store-bought
dough works just as well.
Makes 4 large calzones
16 ounces whole-milk ricotta
2 garlic cloves, finely chopped
1 large egg, lightly beaten
3 ounces grated Parmesan
¼ teaspoon sea salt
pinch freshly ground black pepper
4 ounces shredded mozzarella
1 recipe pizza dough (page 22)
unbleached, all-purpose flour
(for dusting)
cornmeal (for dusting)
1. Preheat oven to 500°F. If you have a
pizza stone, place the stone on the oven
rack and preheat. Once the oven comes
to temperature, let stone heat for an additional 30 minutes. This will add an extra
crispiness to your calzones.
2. In a large bowl, combine the ricotta,
garlic, egg, Parmesan, salt and pepper. Insert the mixing beaters into the
Cuisinart
®
Hand Mixer. Mix on speeds 2
to 4 to fully combine. Add the mozzarella
and mix on speed 2 until just combined.
Reserve.
3. Lightly dust work surface with flour.
Divide the dough into four equal pieces.
Lightly cover with plastic wrap until
using. Roll one piece into a circle about 8
inches in diameter. Spread a generous ¾
cup of filling onto the bottom half of the
dough, leaving a 1-inch border. Fold top
half over the filling and press the edges
of the dough together. Pinch the edges
of the dough over to fully seal. Using a
sharp knife, cut 4 slits into the top of the
calzone to allow steam to escape while
baking. Reserve on a cornmeal-dusted
baking sheet and repeat with remaining
rounds.
4. Using a pizza peel, transfer prepared
calzones to the preheated pizza stones
(if you are not using pizza stones, just
keep the calzones on the cornmealdusted baking sheet). Bake in preheated
oven for about 20 to 25 minutes, or until
fully browned.
5. Let cool slightly before serving.
Nutritional information per serving (½ calzone):
Calories 208 (47% from fat) • carb. 13g • pro. 15g
• fat 11g • sat. fat 7g • chol. 70mg • sod. 504mg
• calc. 285mg • fiber 0g
9
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