Cuisinart HTM-3 HTM-5, HTM-3, HTM-5, SmartPower HTM-3SmartPower HTM-5 Instruction And Recipe Booklet

INSTRUCTION AND

RECIPE BOOKLET

HTM-3
HTM-5

Keep hands, hair, clothing, as well
as spatulas and other utensils away
from beaters during operation to
reduce risk of injury to persons,
and/or damage to the mixer.

6. Remove beaters from the mixer
before washing.

7. Do not operate any appliance with a
damaged cord or plug after the
appliance malfunctions, or is
dropped or damaged in any manner.
Return appliance to the nearest
authorized Cuisinart service facility
for examination, repair, or mechani­cal or electrical adjustment.

8. The use of attachments not recom­mended by Cuisinart may cause
fire, electrical shock, or risk of injury.

9. Do not use outdoors or anywhere
the cord or mixer might come into
contact with water while in use.

accidentally pulled off work area,
which could result in damage to the
mixer or in personal injury, do not let
cord hang over edge of table or
counter.

possible fire or electrocution hazard,
do not let cord contact hot surface,
including the stove.

SAVE THESE
INSTRUCTIONS

FOR HOUSEHOLD
USE ONLY

NOTICE

This appliance has a polarized plug
(one prong is wider than the other).
As a safety feature, this plug will fit into
a polarized outlet only one way. If the
plug does not fit fully into the outlet,
reverse the plug. If it still does not fit,
contact a qualified electrician. Do not
modify the plug in any way.

INTRODUCTION

Whether you’re making a quick cake
mix for an after-school party or treating
friends to decadent chocolate mousse
brownies, the Cuisinart

®

SmartPower

™

Mixer will serve you well. Its superior
mixing performance and state-of-the-art
features spoil you for any other mixer.
Super-sized beaters power through

3

4. 6.

5.

2.

2.

1.

3.

the speed control to the
OFF position.

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

1. Before cleaning the SmartPower

™

Mixer, set the speed control switch
to OFF and unplug it from the wall
outlet. Pull up on the beater release
trigger and remove beaters from the
mixer. Wash the beaters after each
use in hot, soapy water or in a
dishwasher.

2. NEVER PUT THE MOTOR

HOUSING IN WATER OR OTHER

LIQUID TO CLEAN. Wipe with a

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

Larger
Hole

Collar

all ingredients before beginning the
mixing process.

directly from the bag. Pour into a
container or bowl, scoop out the flour
and level with the back of a knife or
spatula. For flour stored in a container,
stir before measuring.

more thoroughly at room temperature.

into 1/2-inch pieces, then measure out
remaining ingredients for recipe. This
will hasten the warming process. Do not
warm butter for baking in a microwave
unless instructed to do so.

Microwaving
can melt butter; melted butter will change
the final product.

when the eggs and cream cheese
are a similar room temperature. While
the Cuisinart hand mixer can easily
mix cold cream cheese,

the trick is
not to add too much air, which can
cause cracking.

from the refrigerator, for whipped cream.

spotlessly clean stainless steel or glass

mixing bowl. If available, use a copper
mixing bowl. Chocolate chips, nuts,
raisins, etc. can be added using
speeds 1 or 2 of your hand mixer.

• To separate eggs for any recipe, break
them one at a time into a small bowl,
gently remove yolks, then transfer egg
whites to spotlessly clean mixing bowl.
If a yolk breaks into the egg white,
reserve that one for another use. Just
a drop of egg yolk in the white will pre­vent the whites from whipping properly.

• To achieve the best volume when whip­ping egg whites, the mixing bowl and
chef’s whisk attachment or beaters
must be spotlessly clean and free of
any fat, oil, etc. (Plastic bowls are not
recommended for whipping egg whites.)
The presence of any trace of fat or oil
will prevent the egg whites from
increasing in volume. Wash bowl and
attachments thoroughly before begin­ning again.

• Occasionally ingredients may stick to
the sides of the mixing bowl. When this
occurs, turn mixer off and scrape the
sides of the bowl with a rubber spatula.

Recipe Notes

Preparation times are estimates and are
based on the time it takes to prepare,
assemble, and cook the ingredients
once they have been gathered from the
refrigerator and cupboard and placed
on the counter.

5

Nutritional information per serving

(1 regular or 2 mini muffins):

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

pro. 5g • fat 5g • sat. fat 39g • chol. 46mg •

sod. 208mg • calc. 141mg • fiber 1g

Maple Orange Butter

Maple Orange Butter also makes

a great spread for pancakes, waffles,

biscuits or scones.

room temperature

(not pancake or sugar syrup)
zest of 1 orange, finely chopped

Use speed 3/Medium to beat butter in
a mixing bowl until light and fluffy, about
one minute. Add maple syrup and
orange zest; beat on speed 3/Medium
for one minute longer until fluffy and
completely combined.

Nutritional information per serving (1 tablespoon):

Calories 76 (88% from fat) • carb. 2g •

pro. 0g • fat 8g • sat. fat 5g • chol. 21mg •

sod. 1mg • calc. 6mg • fiber 0g

Variation:
For Lemon Honey Butter, substitute honey
for the maple syrup and lemon zest for the
orange zest.

Double Chocolate Walnut

Brownie Drops

Great bite-sized brownies

Preparation: 10 – 15 minutes, plus baking
time
Makes 26 (may be doubled)

2 ounces unsweetened chocolate,

chopped
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter,

cut in 8 pieces
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 large egg

Oatmeal Monster Cookies

oatmeal cookies are loaded with mix-ins.

tablespoon sized pieces

firmly packed

almonds or walnuts

(may substitute coconut)

®

Chocolate Mini

Baking Bits

Mix on speed 1/Low to combine, 10
seconds.

In a large mixing bowl, cream butter
and sugars on speed 1/Low until light
and fluffy, about 1 minute. Add eggs,
milk and vanilla; increase to speed
3/Medium and beat until well blended,
about 1 minute.

Add flour mixture to creamed mixture in
two additions; beat on speed 2/Low
until well mixed. Add oats in 2 additions;
beat on speed 2/Low after each addi­tion until well blended. Add nuts and
beat on speed 2/Low until just blended.
Add chocolate morsels, brickle bits,
M&M’s

®

, and raisins; continue to beat
on speed 2/Low until blended, about 30
to 40 seconds.

Drop by rounded tablespoons (1-1/2
tablespoons – may use a small ice
cream scoop) onto the prepared baking
sheets, two inches apart. Bake in
preheated 350° F oven until golden,
about 10 to 12 minutes. Cool on pan
for 2 to 3 minutes, then transfer to a
wire rack to cool completely.

Nutritional information per cookie:

Calories 165 (40% from fat) • carb. 23g •

pro. 2g • fat 7g • sat. fat 4g • chol. 18mg •

sod. 91mg • calc. 25mg • fiber 1g

7

Nutritional information per cookie:

Calories 116 (31% from fat) • carb. 19g •

pro. 1g • fat 15g • sat. fat 2g • chol. 13mg •

sod. 72mg • calc. 5mg • fiber 0g

Meringue Kisses

Light as a cloud, these little kisses are just

the thing when the sweet tooth bites.

1 tablespoon butter, melted
2 tablespoons powdered sugar
4 large egg whites
1/8 teaspoon cream of tartar
3/4 cup granulated sugar

(superfine is best)
1teaspoon vanilla or almond extract
2 ounces chopped semi-sweet or

bittersweet chocolate (1/8-inch chop)

Preheat oven to 225° F. Line 2 baking
sheets with parchment paper. Brush the
parchment lightly with the melted butter,
then dust with powdered sugar, shaking
off excess sugar.

Place the egg whites and cream of tar­tar in a medium mixing bowl. Start mix­ing the egg whites and cream of tartar
on speed 1/Low, increasing gently to
speed 5/High. Whip until soft peaks
form, 1-1/2 to 2 minutes (depending on
temperature of egg whites). Sprinkle
sugar 1 tablespoon at a time over egg
whites and beat on speed 5/High after
each addition, until stiff peaks form and
mixture is shiny but not dry, about 4
minutes total. Add the vanilla and beat
on speed 1/Low to blend in, 10 seconds.

Using a clean rubber spatula, fold in
chopped chocolate. Drop by rounded
tablespoons onto prepared baking
sheets, or gently place meringue mix­ture in a large pastry bag fitted with a
3/8-inch plain tip and pipe out “kisses”.
Bake in preheated oven for 1-1/2 hours;

1/2-inch pieces

(may substitute dried cherries,
blueberries or raisins)

Mix on speed 1/Low

mixture. Spoon the remaining batter
randomly over the top of the apple
mixture. Bake in preheated oven for
55 to 60 minutes, until a tester inserted
in the center comes out clean. Cool
in pan on a wire rack for at least
30 minutes before cutting.

* About 1-1/2 pounds apples before trimming.

Nutritional information per serving (24 pieces):

Calories 253 (31% from fat) • carb. 56g • pro. 3g •

fat 9g • sat. fat 5g • chol. 75mg • sod. 151mg •

calc. 31mg • fiber 2g

Sunshine Chiffon Cake

Made with oil rather than butter or

shortening, chiffon cakes are moist and light in

texture. With flecks of fresh citrus, this one is

good on its own, or served with sliced fresh fruit.

Preparation: 15 minutes or less, baking time
60 – 70 minutes.

Makes 16 servings

2-1/4 cups cake flour
1-1/2 cups granulated sugar, divided
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon finely chopped

lemon zest
1 tablespoon finely chopped

orange zest
1/2 cup orange juice
1/4 cup fresh lemon juice
1/4 cup frozen orange juice concentrate,

9

Nutritional information per serving:

Calories 214 (31% from fat) • carb. 34g •

pro. 3g • fat 8g • sat. fat 1g • chol. 27mg • sod.

160mg • calc. 60mg • fiber 0g

Cappuccino Cheesecake

It will be difficult for coffee lovers to

resist this luscious, creamy cappuccino

cheesecake in a cinnamon scented

chocolate cookie crust.

Cooking spray
tablespoons instant espresso powder

1/2-inch pieces

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

at room temperature
16 ounces low-fat cream cheese, at

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

Chocolate curls for garnish, optional

In a small bowl dissolve the espresso
powder in the half-and-half; reserve.
Preheat oven to 350° F. Lightly coat a 9
x 3 inch springform or cheesecake pan
with cooking spray.

Place the butter and 1/4 cup of the
sugar in a medium bowl. Mix on speed
2/Low to cream, 1-1/2 minutes. Add
flour, cocoa, cinnamon, baking powder,
and salt; mix on speed 1/Low until com­bined, 30 seconds. Add egg yolk and
mix on speed 1/Low until crumbly, 15
seconds. Press into bottom of prepared
pan. Bake in preheated 350° F oven for
10 minutes, until slightly puffed (crust
may have cracked appearance, which is
normal). Place on a rack to cool. When
the pan is cool to touch, wrap a sheet of
aluminum foil around the bottom and
sides of the pan so that foil comes up at
least 2 inches.

Place cream cheeses and sugar in a
large mixing bowl. Beat on speed 1/Low

Sweetened Freshly

Whipped Cream

Sweetened whipped cream is the perfect

finish for just about any dessert, or spoon

a dollop over coffee or hot chocolate.

Nutritional information per serving (2 tablespoons):

Calories 70 (86% from fat) • carb. 2g • pro. 0g

• fat 7g • sat. fat 4g • chol. 25mg • sod. 7mg

• calc. 12mg • fiber 0g

SAVORIES

Herbed Cheese

Instead of purchasing expensive

herb flavored cheeses, you can easily

prepare your own.

Preparation: 10 minutes or less.
Makes about 2 cups

8 ounces cream cheese (lowfat or

regular), cut into 8 pieces
5 ounces chevre or other goat cheese

(soft type, not aged)
1 clove garlic, peeled and minced
1 tablespoon finely minced shallot or

green onion
1tablespoon finely chopped fresh

parsley
1 teaspoon herbs de Provence
1/2 teaspoon kosher salt
1/4 teaspoon white pepper

dash hot sauce, to taste

Place all ingredients in a medium bowl.
Mix on speed 2/Low for 1 minute, then
increase speed to speed 3/Medium to
whip for an additional 2 minutes until
light and fluffy. Allow to stand at least 30
minutes before serving, to allow flavors
to blend. Transfer to a resealable con­tainer and refrigerate. Remove from
refrigerator 15 minutes before serving to

11

Nutritional analysis per serving (2 tablespoons),

made with lowfat products:

Calories 54 (52% from fat) • carb. 4g • pro. 2g

• fat 3g • sat. fat 2g • chol. 7mg • sod. 111mg

• calc. 43mg • fiber 0g

Basic Vinaigrette

minced

blended. (If vinaigrette is made ahead
and separation occurs, mix on speed
1/Low until blended.)

Nutritional information per serving (1 tablespoon):

Calories 92 (98% from fat) • carb. 1g • pro. 0g

• fat 10g • sat. fat 1g • chol. 0mg • sod. 54mg

• calc. 1mg • fiber 0g

Creamy Blue Cheese Dressing

This version is much lower in fat than

traditional blue cheese dressings. Try it as

a dip for celery the next time you serve

buffalo-style wings.

Preparation: 10 minutes or less.
Makes about 2 cups dressing

1 clove garlic, peeled and chopped
1/2 ounce shallot, peeled and chopped
1 cup nonfat yogurt
1/2 cup lowfat buttermilk
1/3 cup lowfat mayonnaise
3/4 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon white pepper
3 ounces crumbled blue cheese

Dash hot sauce – to taste

Place the garlic, shallot, buttermilk,
yogurt, mayonnaise, dry mustard,
Worcestershire, and pepper in a medi­um bowl. Mix using speed 2/Low until
smooth and creamy, 30 to 40 seconds.
Add the crumbled blue cheese and hot
sauce. Mix using speed 2/Low for 20 to

Nutritional information per serving:

Calories 149 (28% from fat) • carb. 24g • pro. 3g •

fat 5g • sat. fat 3g • chol. 14mg • sod. 185mg •

calc. 42mg • fiber 2g

Tip: For a “lighter” everyday version, use
evaporated fat free milk (not reconstituted) in
place of the milk and half-and-half.

Souffléd Sweet Potatoes with

Praline Topping

For easy entertaining, you may prepare the

potatoes ahead of time. Make the topping

just before putting them into the oven.

Preparation: 20 – 25 minutes, plus cooking
and baking times.

Makes 8 - 12 servings

Cooking spray
3-1/2 pounds sweet potatoes or yams,

peeled, cut in 1/2-inch slices

zest of 1 lemon, finely chopped
2 tablespoons fresh lemon juice
1/2 cup brown sugar (light or dark),

firmly packed, divided
5 tablespoons butter, room

temperature, divided
1/2 cup evaporated fat-free milk
3large eggs
1-1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground pepper
1/3 cup half-and-half
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg

pinch cayenne
2/3 cup coarsely chopped pecans

Preheat the oven to 350°F. Coat an
8-cup shallow casserole/baking dish
with cooking spray.

13

Nutritional information per serving (12 servings):

Calories 308 (32% from fat) • carb. 49g • pro. 5g •

fat 11g • sat. fat 4g • chol. 69mg • sod. 212mg •

calc. 76mg • fiber 6g

Three Cheese Soufflé

a wonderful supper or brunch.

Unsalted butter for dish

cheese, divided

(not reconstituted)

pinch cayenne
pinch freshly ground nutmeg

cheddar cheese

also use eight 1-1/4 cup individual
soufflé dishes) and sprinkle with half
the Parmesan.

Melt butter in a 2-3/4 quart saucepan
over medium heat. Stir in flour and cook
stirring constantly without browning until
the mixture bubbles, about 1 minute.
Slowly whisk in milk, then wine. Cook
until thickened, whisking constantly,
about 2 to 3 minutes; stir in cayenne
and nutmeg. Remove from heat and
transfer to a large bowl.

Combine yolks, salt and pepper in a
small bowl; mix on Speed 1/Low until
smooth, 30 seconds. While mixing on
speed 2/Low, add yolk mixture to sauce
all at once and mix until well blended,
20 seconds. Stir in cheeses on speed
1/Low, 20 seconds. Wash the beaters
with hot water and soap; dry completely

.

Place egg whites and cream of tartar in
a large stainless or glass mixing bowl.
Beat on speed 5/High until stiff peaks
form, about 2-1/2 minutes. Use a rubber
spatula to stir 1 cup of the beaten egg
whites into the cheese sauce, then gen­tly fold the remaining egg whites into
the mixture, 1/3 at a time. Gently spoon
the soufflé mixture into the prepared
dish(es). Smooth over the top. Place in
the hot 400° F oven and immediately
reduce the heat to 375° F. Bake the
soufflé until puffed and golden – about
45 to 50 minutes for the large soufflé

the warranty registration card

®

SmartPower™Electronic

Cuisinart

®

accessories and replacement
parts. This warranty expressly excludes
any defects or damages caused by
accessories, replacement parts or
repair service other than those which
have been authorized by Cuisinart.

This limited warranty does not cover
any damage caused by accident,
misuse, shipment or other than
ordinary household use.

This warranty excludes all incidental or
consequential damages. Some states
do not allow the exclusion or limitation
of these damages, so these exclusions
may not apply to you.

To obtain warranty service, please
call our Consumer Service Center at
1-800-726-0190, or write to:

Cuisinart
150 Milford Road
East Windsor, NJ 08520

If you have any questions about the
safety features of your Cuisinart

®

SmartPower™Electronic Hand Mixer,
please call us, toll-free, at 800-726-0190.

15

®

.

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™

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