When using an electrical appliance, basic
safety precautions should always be
followed including the following:
1.
Read all instructions.
2. To protect against risk of electrical
shock, do not put the hand mixer or
cord in water or other liquid. If hand
mixer or cord falls into liquid, unplug
the cord from outlet immediately.
Do not reach into the liquid.
3. To avoid possible accidental injury,
this appliance should not be is used
by or near children or individuals with
certain disabilities.
4. Unplug from outlet when not in use,
before putting on or taking off parts,
and before cleaning.
5. Avoid contact with moving parts.
Keep hands, hair, clothing, as well as
spatulas and other utensils away from
beaters during operation to reduce
risk of injury to persons, and/or
damage to the mixer.
6. Remove beaters from the mixer
before washing them.
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 Customer Service (see
Warranty for details) 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.
10. To avoid possibility of mixer being
accidentally pulled off work area,
which could result in damage to the
mixer or in personal injury, do not let
cord hang over edge of table or
counter.
11. To avoid damage to cord and
possible fire or electrocution hazard,
do not let cord contact hot surface,
including the stove.
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
NOTICE
This appliance has a polarized plug (one
prong is wider than the other). As a safety
feature, this plug will fit into a polarized
outlet only one way. If the plug does not fit
fully into the outlet, reverse the plug. If it
still does not fit, contact a qualified
electrician. Do not modify the plug in any
way.
INTRODUCTION
Whether you’re making a quick cake mix
for an after-school party or treating friends
to decadent chocolate mousse brownies,
the Cuisinart® SmartPower™ Mixer will
serve you well. Its superior mixing
performance and state-of-the-art features
spoil you for any other mixer. Super-sized
beaters power through heavy cookie
dough and vegetable purées. They also
produce smooth, fine-textured egg whites
for light desserts. The SmartPower™ Mixer
is built with the same commitment to the
home cook as all other fine Cuisinart®
kitchen products.
2
FEATURES
AND BENEFITS
220 Watts of Power
Powerful enough to easily cut through a
double batch of cookie dough or butter
right out of the refrigerator.
Maximum Comfort
Balanced to do more work for
you. The shape of the unit allows
maximum possible power and balance.
Stress-free grip provides unparalleled
comfort and control, even during extended
mixing.
Automatic Feedback
No need for a power boost. An
electronic feedback mechanism
automatically feeds in extra power
when needed. It assures that the mixer will
not bog down, even when mixing heavy
loads.
1.
2.
3.
Speed Control Provides fingertip
1.
control of all speeds.
2.
Exclusive Rotating Swivel Cord
Unique swivel cord can be positioned
for comfort with right or left-handed
use.
3.
Spatula Included
4.
Beater Release Trigger Conveniently
located trigger for easy ejection of
beaters.
4.
5.
Extra-Long Beaters Extra-long,
5.
extra-wide beaters for superior, faster
aerating, mixing, and whipping.
Designed with no center post to
prevent ingredients from clogging up
beaters. Beaters are easy to clean
and dishwasher safe.
6.
Heel Rest Allows mixer to rest
squarely on countertop.
7.
Easy To Clean (not shown) The
SmartPower™ Mixer has a smooth,
sealed base. It wipes clean instantly.
6.
2.
3
USE AND CARE
Inserting Super-Sized Beaters
1. Set the speed control to OFF and
unplug the mixer.
2. Insert beater with collar into larger
hole. Push beater in until it clicks into
place. Insert the beater without collar
into the smaller hole. Push beater in
until it clicks into place.
Collar
Cleaning and Removing Super-Sized
Beaters
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
QUICK
REFERENCE CHART
Mixing Techniques
Always set the SmartPower™ Mixer on
the lowest speed when you start mixing.
Speed 1/Low Speed
• Start mixing most ingredients together
• Combine dry ingredients
• Cream butter and sugar
• Mix heavy cookie doughs
• Mash potatoes/squash
• Add nuts, chips, dried fruit to doughs
and batters
• Add flour to batters, or liquids to dry
ingredients
• Start mixing frostings
• Start mixing cake mixes
Speed 2/Low Speed
• Add eggs to batters/doughs
• Whip potatoes/squash
• Mix pudding batters
Speed 3/Medium Speed
• Complete beating cake mixes
• Mix scratch cake batters
• Complete mixing frostings
• Whip potatoes/squash
• Beat whole eggs/yolks
• Start whipping cream
Speed 4/High Speed
• Complete whipping cream
Speed 5/High Speed
• Whip egg whites
4
RECIPES
Mixing Tips
• Always read entire recipe and measure
all ingredients before beginning the
mixing process.
• For best results, do not measure flour
directly from the bag. Pour into a
container or bowl, scoop out the flour
and level with the back of a knife or
spatula. For flour stored in a container,
stir before measuring.
• Eggs, butter or cream cheese combine
more thoroughly at room temperature.
• Remove butter for recipe first and cut
into ½-inch pieces, then measure out
remaining ingredients for recipe. This will
hasten the warming process. Do not
warm butter for baking in a microwave
unless instructed to do so. Microwaving
can melt butter; melted butter will
change the final product.
• The best cheesecakes are made when
the eggs and cream cheese are a similar
room temperature. While the Cuisinart
hand mixer can easily mix cold cream
cheese, the trick is not to add too much
air, which can cause cracking.
• For best results, use heavy cream, cold
from the refrigerator, for whipped cream.
• For best results, whip egg whites in a
spotlessly clean stainless steel or glass
mixing bowl. If available, use a copper
mixing bowl. Chocolate chips, nuts,
raisins, etc. can be added using speeds
1 or 2 of your hand mixer.
• To separate eggs for any recipe, break
each egg individually into a small bowl,
gently remove yolk, then transfer egg
white to spotlessly clean mixing bowl. If
a yolk breaks into the egg white, reserve
that egg 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.
Nutritional analyses are based on
number of servings indicated. If a recipe
produces a range of servings, the
nutritional information is based on the
highest serving yield for that particular
recipe.
5
SWEETS
Nutmeg Muffins
These tasty muffins are just right
for a holiday bread basket.
Preparation: 10–15 minutes plus baking
time.
Makes 12 regular or 24 mini muffins
sugar
1 tablespoon baking powder
½ teaspoon freshly grated nutmeg
¼ teaspoon salt
2 large eggs
1 cup evaporated skimmed milk
(not reconstituted), or whole milk
¼ cup unsalted butter, melted and
cooled
Put the eggs into a second bowl. Beat
on speed 2/Low until slightly foamy, 30
seconds. While mixing on speed 2/Low,
add the milk and melted butter; mix for
15 seconds. Pour over the dry
ingredients, and use speed 1/Low to
fold in until the ingredients are just
moistened. Scoop into the prepared
muffin cups. Bake in the preheated
oven 18 to 20 minutes for regular
muffins, 14 to 16 minutes for mini
muffins, until lightly browned and
springy to touch in the center. Serve
warm with Maple Orange Butter.
(Muffins may be made ahead and
frozen; thaw and warm before serving.)
Nutritional information per serving
(1 regular or 2 mini muffins):
Calories 155 (29% from fat) • carb. 22g
• pro. 5g • fat 5g • sat. fat 39g • chol. 46mg
• sod. 208mg • calc. 141mg • fiber 1g
Maple Orange Butter
Maple Orange Butter also makes
a great spread for pancakes, waffles,
Preparation: 5 minutes or less.
Makes ¾ cup
½ cup unsalted butter, room
temperature
2 tablespoons maple syrup
(not pancake or sugar syrup)
zest of 1 orange, finely chopped
Use speed 3/Medium to beat butter in
a mixing bowl until light and fluffy,
about one minute. Add maple syrup
and orange zest; beat on speed
3/Medium for one minute longer until
fluffy and completely combined.
Nutritional information per serving (1 tablespoon):
• pro. 0g • fat 8g • sat. fat 5g • chol. 21mg
biscuits or scones.
Calories 76 (88% from fat) • carb. 2g
• sod. 1mg • calc. 6mg • fiber 0g
Preheat the oven to 375°F. Spray 12
regular or 24 mini muffin cups.
Place the flour, brown sugar, baking
powder, nutmeg, and salt in a medium
bowl. Mix on speed 2/Low for 30
seconds to combine and break up
brown sugar; reserve.
6
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)
flour
½ teaspoon baking powder
½ teaspoon salt
8 tablespoons unsalted butter,
cut into 8 pieces
½ cup granulated sugar
½ cup firmly packed brown sugar
1 large egg
1½ teaspoons vanilla extract
²/
cup mini chocolate morsels
³
²/
cup chopped walnuts
³
confectioners’ sugar for garnish
Melt the chocolate in a double boiler
over hot water or in a microwave
according to manufacturer’s directions.
Let cool. Preheat oven to 350°F. Line
baking sheets with parchment or
nonstick baking liner sheets.
Place the flour, baking powder and salt
in a medium bowl; mix on speed 1/Low
for 20 seconds to combine. Reserve.
Place the butter and sugars in a medium
bowl. Mix on speed 1/Low for 30
seconds, then mix on speed 5 until light
and fluffy, 2 minutes. Add the egg and
vanilla, mixing on speed 3 until combined,
20 seconds. Add melted, cooled
chocolate; mix 20 seconds on speed
1/Low. Add flour mixture; mix on speed
1/Low until combined, 30 seconds. Add
chocolate morsels and walnuts; mix on
speed 1/Low to blend, 10 seconds.
Scoop out dough in 1½-tablespoon
amounts onto prepared baking sheets.
(For ease, speed and uniformity, you
may use an ice cream scoop.) Bake in
the preheated 350°F oven for 10 to 12
minutes. Let cool on pans 2 minutes,
then transfer to a wire rack to cool
completely. Just before serving, dust
lightly with powdered sugar if desired.
Nutritional information per serving:
Calories 151 (48% from fat) • carb. 18g • pro. 2g
• fat 8g • sat. fat 4g • chol. 18mg • sod. 59mg
• calc. 15mg • fiber 1g
Oatmeal Monster
Cookies
A traditional Cuisinart favorite, these
yummy oatmeal cookies are loaded with
mix-ins.
Preparation: 10 –15 minutes, plus
baking time.
Makes 60 cookies
Preheat oven to 350°F. Line baking
sheets with parchment paper or
nonstick baking liners. Combine flour,
baking soda and salt in a small bowl.
Mix on speed 1/Low to combine, 10
seconds.
In a large mixing bowl, cream butter
and sugars on speed 1/Low until light
and fluffy, about 1 minute. Add eggs,
®
Chocolate
7
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&Ms®, and raisins;
continue to beat on speed 2/Low until
blended, about 30 to 40 seconds.
Drop by rounded tablespoons (1½
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
Lemon Lime Sugar
Cookies
These old fashioned, crackly sugar cookies
are flavored with lemon and lime for a
Preparation: 10 –15 minutes, plus
baking time.
Makes 50 cookies (3½ pounds cookie
dough)
4 cups unbleached, all-purpose
flour
2 teaspoons baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter,
cut into 8 pieces
2½ cups granulated sugar, divided
½ cup Lyle’s
(may use light corn syrup)
2 large eggs
zest of 1 lemon (bitter white pith
removed), finely chopped
zest of 1 lime (bitter white pith
removed), finely chopped
1 teaspoon lemon extract
1 teaspoon lime extract
Preheat oven to 350°F. Line baking
sheets with parchment.
refreshing change.
®
Golden Syrup
Place the butter and 2 cups of the
sugar in a large bowl. Use speed 1 to
blend, 30 seconds. Cream until light
and fluffy using speed 5/High, 1½
minutes. Add syrup, eggs, and zests.
Mix on speed 3 for 30 to 40 seconds
until smooth. Add extracts; mix on
speed 2 for 30 seconds. Add flour
mixture to creamed mixture in two
additions; beat on Speed 2 until well
mixed.
Using 1½ tablespoons of dough, shape
into round balls and dip in remaining
sugar to coat. (For ease and speed,
use an ice cream scoop.) Arrange balls
on parchment lined baking sheet 2½
inches apart. Press each ball gently
with the flat bottom of a glass. Bake in
preheated 350°F oven for 10 to 12
minutes, until crackled and just
beginning to turn golden. Remove from
oven, let cool on baking sheet for 2 to
3 minutes, then transfer to a wire rack
to cool completely. Store between
sheets of waxed paper in an airtight
container.
Nutritional information per cookie:
Calories 116 (31% from fat) • carb. 19g
• pro. 1g • fat 15g • sat. fat 2g • chol. 13mg
• sod. 72mg • calc. 5mg • fiber 0g
Place the flour, baking soda, and salt in
a medium bowl. Use speed 1/Low to
blend and aerate, 20 seconds. Reserve.
8
Meringue Kisses
Light as a cloud, these little kisses are just
the thing when the sweet tooth bites.
Preparation: 15 to 20 minutes, plus
baking and resting times.
Makes 36 kisses
sugar
4 large egg whites
¹/8 teaspoon cream of tartar
¾ cup granulated sugar
(superfine is best)
1 teaspoon vanilla or almond
extract
2 ounces chopped semisweet or
bittersweet chocolate
(¹/
-inch chop)
8
Preheat oven to 225°F. Line 2 baking
sheets with parchment paper. Brush the
parchment lightly with the melted
butter, then dust with confectioners’
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, 1½ 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 meringue
mixture by rounded tablespoons onto
prepared baking sheets, or gently place
mixture in a large pastry bag fitted with
a 3/8-inch plain tip and pipe out
“kisses”. Bake in preheated oven for
1½ hours; do not open oven. Turn off
oven and let sit in warm oven for an
additional 1½ hours to dry out. Transfer
to a wire rack to cool completely. Store
in an airtight container.
Nutritional information per “kiss”:
Calories 26 (19 from fat) • carb. 5g • pro. 0g
• fat 1g • sat. fat. 0g • chol. 0mg • sod. 8mg
• calc. 1mg • fiber 0g
Tip: Meringues are best when made on
a dry day.
To make “nests” for mousse:
Draw 3-inch circles on the underside of
parchment sheet. On the cookie side,
butter and dust circles with
confectioners’ sugar. Pipe concentric
circles of meringue into the 3-inch
rounds to form the base. Pipe another
2 circles on top of the outermost edge
of the meringues. Bake as directed, but
increase both the baking and resting
time to 2 hours. Makes 4.
Apple Cranberry
Coffee Cake
This versatile cake can be served as a
breakfast or brunch cake, or warmed for
dessert and topped with a scoop of vanilla
ice cream or softly whipped cream.
Preparation: 15 minutes, plus baking
time. Makes 18–24 servings
juice of 1 lemon
¾ cup firmly packed brown sugar
1 tablespoon ground cinnamon
½ teaspoon freshly grated nutmeg
½ cup dried cranberries
(may substitute dried cherries,
blueberries or raisins)
3 cups unbleached, all-purpose
flour
1 tablespoon baking powder
¾ teaspoon salt
2 cups granulated sugar
1 cup unsalted butter, cut into
½-inch pieces
4 large eggs
2 teaspoons vanilla extract
9
Preheat oven to 350°F. Lightly coat a
13 x 9 x 2-inch rectangular baking pan
(15-cup) with cooking spray.
Place the apples, lemon juice, brown
sugar, cinnamon, nutmeg, and dried
cranberries in a medium bowl. Toss
gently to combine; reserve.
Place the flour, baking powder, and salt
in a medium bowl. Mix on speed
1/Low to blend and aerate, 15 seconds;
reserve.
Place the granulated sugar and butter
in a large bowl. Mix on speed 2/Low to
cream until well blended, 1 minute. Add
eggs and vanilla; mix on speed 2/Low
until smooth and creamy, about 50
seconds. Add the flour mixture; mix on
speed 1/Low until combined and
smooth, 1 minute. Batter will be very
thick. Spread
²/³ of the batter in the
prepared pan. Top evenly with the
apple and cranberry mixture. Spoon the
remaining batter randomly over the top
of the apple mixture. Bake in preheated
oven for 55 to 60 minutes, until a tester
inserted in the center comes out clean.
Cool in pan on a wire rack for at least
30 minutes before cutting.
*About 1½ 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
Preparation: 15 minutes or less, baking
time 60 to 70 minutes.
Makes 16 servings
2¼ cups cake flour
1½ cups granulated sugar, divided
1 tablespoon baking powder
¼ teaspoon salt
1 tablespoon finely chopped
lemon zest
1 tablespoon finely chopped
orange zest
½ cup orange juice
¼ cup fresh lemon juice
¼ cup frozen orange juice
concentrate, thawed,
not reconstituted
½ cup flavorless vegetable oil
1½ teaspoons vanilla extract
½ teaspoon almond extract
2 large egg yolks
7 large egg whites
¼ teaspoon cream of tartar
confectioners’ sugar for dusting
sliced fresh fruit.
Preheat oven to 325°F. Cut a ring of
parchment to fit the top of a 10-inch
angel food pan and place it in the pan.
Place the flour, 1¼ cups of the sugar,
baking powder, and salt in a large
mixing bowl. Mix on speed 1/Low to
blend and aerate, 10 seconds. Make a
well in the center of the flour mixture.
Add the zests, juices, oil, orange juice
concentrate and extracts to the well;
mix on speed 2/Low for 30 seconds
and scrape the bowl. Add the yolks and
mix on speed 2/Low for 30 seconds
longer; scrape the bowl and reserve.
Clean the beaters with hot water and
soap; dry completely. Place the egg
whites and cream of tartar in a second
bowl (stainless, glass or copper, not
plastic). Beat on speed 5/High until soft
peaks form, about 1½ minutes. After
soft peaks form, add the remaining
¼ cup of sugar ½ tablespoon at a time,
until the egg whites are stiff and shiny,
but not dry, 3 to 4 minutes. Stir 1 cup
of the egg whites into the reserved
batter, then gently fold the remaining
egg whites into the batter
¹/³ at a time.
Gently spoon into the prepared pan
and bake in the preheated oven for 60
to 70 minutes, until a cake tester
comes out clean when tested. Invert
the pan immediately onto a wire rack
and let the cake cool completely in the
pan upside down on the rack. Run a
10
long thin knife around the outer and
tube edges of the pan and turn the
cake out of the pan onto the rack;
remove parchment. Dust with
confectioners’ sugar before serving.
Nutritional information per serving:
Calories 214 (31% from fat) • carb. 34g • pro. 3g
• fat 8g • sat. fat 1g • chol. 27mg • sod. 160mg
• calc. 60mg • fiber 0g
Cappuccino
Cheesecake
It will be difficult for coffee lovers to
resist this luscious, creamy cappuccino
cheesecake in a cinnamon-scented
chocolate cookie crust.
Preparation: 20 minutes, plus baking
times.
Makes 12 to 16 servings
cooking spray
2 tablespoons instant espresso
powder
½ cup half-and-half
3 tablespoons unsalted butter, cut
in ½-inch pieces
2½ cups granulated sugar, divided
¾ cup unbleached, all-purpose flour
¼ cup unsweetened cocoa
½ teaspoon cinnamon
¼ teaspoon baking powder
¹/8 teaspoon salt
1 large egg yolk
16 ounces cream cheese (regular),
at room temperature
16 ounces lowfat cream cheese, at
room temperature
4 large eggs*
2 tablespoons cornstarch
2 teaspoons vanilla extract
chocolate curls for garnish,
optional
In a small bowl 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 ¼ cup of the
sugar in a medium bowl. Mix on speed
2/Low to cream, 1½ 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 remaining
sugar in a large mixing bowl. Beat on
speed 1/Low until combined and
smooth, 2 minutes. Using speed 1/Low,
add eggs, one at a time, mixing for 15
seconds after each addition. Scrape the
bowl. Add cornstarch; mix on speed 1/
Low for 20 seconds. Scrape the bowl.
Add half-and-half mixture and vanilla;
mix on speed 2/Low until smooth and
completely combined. Pour the mixture
over the cooled crust. Place the pan in
a larger aluminum pan and place in the
oven; add enough hot water to the
outer pan so that it is ½-inch deep.
Bake in the preheated 350°F oven for
60 to 70 minutes, until the cheesecake
is pulling away from the sides of the
pan; the center will be jiggly. Remove
from the oven, remove the foil, and let
cool completely on a rack. Refrigerate
at least 4 hours before serving. Garnish
with chocolate curls if desired.
Nutritional information per serving (16 servings):
Variation: After the cheesecake is
mixed, add 3 ounces each chopped
white and bittersweet chocolate using
speed 1/Low; mix for 15 seconds to
combine.
11
*Warm cold eggs safely before using by
placing in a bowl of hot (not boiling)
water for 10 minutes. They will
incorporate more easily into your
mixture.
Place the cream, sugar, and vanilla in a
medium stainless or glass mixing bowl.
Using the chef’s whisk, beat on speed
4/High until whipped to desired
thickness – about 45 seconds for softly
whipped cream, about 1 minute for
stiffly whipped cream.
Nutritional information per serving (2 tablespoons):
Calories 70 (86% from fat) • carb. 2g • pro. 0g
• fat 7g • sat. fat 4g • chol. 25mg • sod. 7mg
• calc. 12mg • fiber 0g
Variation: Cocoa Whipped Cream:
Place 1¼ cups heavy cream, 3
tablespoons granulated sugar, 1
tablespoon unsweetened cocoa, and 1
teaspoon vanilla in mixing bowl. Whip
as directed.
SAVORIES
Herbed Cheese
Instead of purchasing expensive
herb flavored cheeses, you can easily
Preparation: 10 minutes or less.
Makes about 2 cups
8 ounces cream cheese (lowfat or
regular), cut into 8 pieces
5 ounces chèvre or other goat
cheese (soft type, not aged)
1 garlic clove, peeled and minced
1 tablespoon finely minced shallot
or green onion
1 tablespoon finely chopped fresh
parsley
1 teaspoon herbes de Provence
½ teaspoon kosher salt
¼ 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
prepare your own.
12
before serving to soften. Serve with
crackers, pita or bagel chips. This
cheese also makes a good topping for
baked potatoes.
Nutritional information per serving (2 tablespoons,
made with lowfat cream cheese):
Calories 58 (69% from fat) • carb. 1g • pro. 3g
• fat 4g • sat. fat 3g • chol. 9mg • sod. 156mg
• calc. 35mg • fiber 0g
Roasted Red Pepper
and Sun-dried
Tomato Dip
Serve this dip with crackers, bagel chips or
pita chips. For a change, try it as a spread
on sandwiches, or as a topping for baked
Preparation: 10 minutes or less.
Makes 2 cups
8 ounces cream cheese
(lowfat or regular), cut into 8
pieces
½ cup sour cream (lowfat or
regular)
1 roasted red pepper, cut into
1-inch pieces
¹/
½ teaspoon basil
¹/8 teaspoon freshly ground
black pepper
Combine all ingredients in a medium
bowl. Mix on speed 2/Low until well
blended and smooth, 2 minutes. Mix on
speed 3/Medium to lighten, 1 minute.
Transfer to a resealable container and
refrigerate for 30 minutes or longer to
allow flavors to blend before serving.
Nutritional analysis per serving (2 tablespoons),
made with lowfat products:
Calories 54 (52% from fat) • carb. 4g • pro. 2g
• fat 3g • sat. fat 2g • chol. 7mg • sod. 111mg
• calc. 43mg • fiber 0g
Basic Vinaigrette
The perfect topping for a crisp green salad,
you can easily vary this by changing the
flavor of the oil or vinegar, or by adding
herbs.
Preparation: 10 minutes or less.
Makes about 2 cups
1 garlic clove, peeled and finely
minced
2 tablespoons Dijon-style mustard
½ cup wine vinegar or lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 cup vegetable oil
½ cup extra virgin olive oil
Place the garlic, mustard, vinegar, salt,
and pepper in a medium bowl. Beat on
speed 2/Low until well blended, 30
seconds. With the mixer running, add
the oils in a slow, steady stream, about
1½ minutes; continue to mix until
totally blended. (If vinaigrette is made
ahead and separation occurs, mix on
speed 1/Low until blended.)
Nutritional information per serving (1 tablespoon):
Calories 92 (98% from fat) • carb. 1g • pro. 0g
• 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
Preparation: 10 minutes or less.
Makes about 2 cups dressing
1 garlic clove, peeled and chopped
½ ounce shallot, peeled and
chopped
1 cup nonfat yogurt
½ cup lowfat buttermilk
¹/
cup lowfat mayonnaise
³
¾ teaspoon dry mustard
½ teaspoon Worcestershire sauce
buffalo-style wings.
13
¼ teaspoon white pepper
3 ounces crumbled blue cheese
dash hot sauce – to taste
Place the garlic, shallot, yogurt,
buttermilk, 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 30 seconds
longer. Let stand for 30 minutes before
using, to allow flavors to develop.
Cover and refrigerate all unused
portions. Keeps 1 week.
Nutritional information per serving (4 teaspoons):
Calories 27 (54% from fat) • carb. 1g • pro. 1g
• fat 1g • sat. fat 0g • chol. 2mg • sod. 47mg
• calc. 29mg • fiber 0g
Garlic & Chive Mashed
Potatoes
Old-fashioned comfort food at its best.
For basic mashed potatoes, omit the
Preparation: 20 minutes or less, plus
cooking time for potatoes.
Makes 7 cups (12 servings)
3 pounds russet or Yukon Gold
potatoes
4-6 garlic cloves, peeled and halved
2 teaspoons kosher salt, divided
1 teaspoon white wine vinegar
¾ cup whole milk
½ cup half-and-half
3 tablespoons unsalted butter
½ cup (¼ ounce) chopped
fresh chives
¼ teaspoon freshly ground white or
black pepper
Peel the potatoes and cut into ½-inch
slices. Place the potatoes, garlic, 1
teaspoon kosher salt, and wine vinegar
in a 3¾ quart saucepan* and cover with
1 inch of cold water. Cover loosely and
bring to a boil over high heat, then
reduce heat to medium high and boil
gently until potatoes are tender but not
falling apart, about 15 to 18 minutes.
While potatoes are cooking, combine
milk, half-and-half, butter, and half the
garlic and chives.
chives in a 1½-quart saucepan. Simmer
over low heat until butter is completely
melted. Keep warm.
Drain the cooked potatoes and garlic,
return to the saucepan, and place over
low heat for 1 minute. Remove from the
heat, and use speed 1/Low to mash the
potatoes and garlic until somewhat
smooth, about 30 seconds. While still
mixing, add the hot milk and butter
mixture, and mix until well blended,
about 30 seconds. Mix on speed 3/
Medium until fluffy, about 1 minute.
Add the remaining salt and pepper; mix
to blend, 15 seconds. Scrape down
sides of pan with rubber spatula as
necessary. Transfer the potatoes to a
warm serving bowl and sprinkle with
the remaining chopped chives. Serve
immediately.
Nutritional information per serving:
Calories 149 (28% from fat) • carb. 24g • pro. 3g
• fat 5g • sat. fat 3g • chol. 14mg • sod. 185mg
• calc. 42mg • fiber 2g
* Do not use nonstick cookware with the
hand mixer.
Tip: For a “lighter” everyday version,
use evaporated fat-free milk (not
reconstituted) in place of the milk and
half-and-half.
14
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 to 25 minutes, plus
cooking and baking times.
Makes 8 to 12 servings
cooking spray
3½ pounds sweet potatoes or yams,
peeled, cut into ½-inch slices
zest of 1 lemon, finely chopped
2 tablespoons fresh lemon juice
½ cup firmly packed brown sugar
(light or dark), divided
5 tablespoons butter, room
temperature, divided
½ cup evaporated fat-free milk
3 large eggs
1½ teaspoons kosher salt, divided
½ teaspoon freshly ground pepper
¹/
Preheat the oven to 350°F. Coat an
8-cup shallow casserole/baking dish
with cooking spray.
Place the sweet potatoes in a 3¾ quart
saucepan and cover with 1 inch of cold
water. Bring to a boil over high heat,
reduce heat to medium and cook until
potatoes are fork tender, about 15 to
18 minutes. Drain and transfer to a
large bowl. Add lemon zest and juice.
Mash potatoes on speed 2/Low until
smooth, about 40 seconds. Add half
the brown sugar and 2 tablespoons of
the butter; mix until well-blended,
about 40 seconds. Add the evaporated
fat-free milk; mix on speed 3/Medium
until blended, 30 seconds. Mix in the
eggs one at a time on speed 2/Low
until smooth and blended, 30 seconds.
Add 1 teaspoon of the salt and all the
pepper; mix on speed 1/Low for 30
seconds.
Transfer the sweet potato mixture to
the prepared baking dish and spread
evenly. Place the remaining butter in a
1½-quart saucepan and melt over
medium heat. Stir in the remaining
brown sugar, half-and-half, remaining
salt, cinnamon, nutmeg, and cayenne.
Stir over medium heat until sugar is
dissolved. Stir in the pecans and
simmer until slightly thickened. Spread
this mixture over the sweet potatoes in
the casserole.
Bake the preheated 350°F oven for 25
to 30 minutes, until heated through and
lightly browned on top. Serve hot.
Nutritional information per serving (12 servings):
Calories 308 (32% from fat) • carb. 49g • pro. 5g
• fat 11g • sat. fat 4g • chol. 69mg • sod. 212mg
• calc. 76mg • fiber 6g
15
Three-Cheese Soufflé
Full of rich cheese flavor, this soufflé
makes a wonderful supper or brunch.
Preparation: 25 to 30 minutes, plus
baking time.
Makes 8 servings
unsalted butter for dish(es)
½ cup grated Reggiano Parmesan
cheese, divided
¼ cup unsalted butter
5 tablespoons unbleached,
all-purpose flour
1¼ cups evaporated fat-free milk
(not reconstituted)
¼ cup dry white vermouth
pinch cayenne
pinch freshly ground nutmeg
6 large egg yolks
1 teaspoon kosher salt
¼ teaspoon freshly ground pepper
¾ cup grated imported Gruyère
½ cup grated sharp white Cheddar
8 large egg whites
¼ teaspoon cream of tartar
Arrange rack in lower third of oven;
preheat oven to 400°F. Generously
butter a 10-cup soufflé dish, (you may
also use eight 1¼-cup individual
soufflé dishes) and sprinkle with half
the Parmesan.
Melt butter in a 2¾-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 vermouth. 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 2½ 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 and 25 to 30 minutes for
individual soufflés. The centers will be
just barely set and creamy. Sprinkle
with chopped fresh chives and serve
immediately.
This warranty is available to consumers only. You are
a consumer if you own a Cuisinart® SmartPower™
Electronic Hand Mixer that was purchased at retail for
personal, family or household use. Except as
otherwise required under applicable law, this warranty
is not available to retailers or other commercial
purchasers or owners.
We warrant that your Cuisinart® SmartPower™
Electronic Hand Mixer will be free of defects in
materials and workmanship under normal home use
for 3 years from the date of original purchase.
We suggest you complete and return the enclosed
product registration card promptly to facilitate
verification of the date of original purchase. However,
return of the product registration card does not
eliminate the need for the consumer to maintain the
original proof of purchase in order to obtain the
warranty benefits. In the event that you do not have
proof of purchase date, the purchase date for
purposes of this warranty will be the date of
manufacture.
If your Cuisinart® SmartPower™ Electronic Hand Mixer
should prove to be defective within the warranty
period, we will repair it, or if we think necessary,
replace it. To obtain warranty service, simply call our
toll-free number 1-800-726-0190 for additional
information from our Customer Service
Representatives, or send the defective product to
Customer Service at Cuisinart, 150 Milford Road, East
Windsor, NJ 08520.
To facilitate the speed and accuracy of your return,
please enclose $10.00 for shipping and handling of
the product.
Please pay by check or money order (California
residents need only supply proof of purchase and
should call 1-800-726-0190 for shipping instructions).
NOTE: For added protection and secure handling of
any Cuisinart® product that is being returned, we
recommend you use a traceable, insured delivery
service. Cuisinart cannot be held responsible for intransit damage or for packages that are not delivered
to us. Lost and/or damaged products are not covered
under warranty. Please be sure to include your return
address, daytime phone number, description of the
product defect, product model number (located on
bottom of product), original date of purchase, and any
other information pertinent to the product’s return.
Your Cuisinart® SmartPower™ Electronic Hand Mixer
has been manufactured to the strictest specifications
and has been designed for use with the authorized
accessories and replacement parts.
This warranty expressly excludes any defects or
damages caused by accessories, replacement parts,
or repair service other than those that have been
authorized by Cuisinart.
This warranty does not cover any damage caused by
accident, misuse, shipment or other ordinary
household use.
This warranty excludes all incidental or consequential
damages. Some states do not allow the exclusion or
limitation of these damages, so they may not apply to
you.
CALIFORNIA RESIDENTS ONLY:
California law provides that for In-Warranty Service,
California residents have the option of returning a
nonconforming product (A) to the store where it was
purchased or (B) to another retail store which sells
Cuisinart products of the same type.
The retail store shall then, at its discretion, either
repair the product, refer the consumer to an
independent repair facility, replace the product, or
refund the purchase price less the amount directly
attributable to the consumer’s prior usage of the
product. If the above two options do not result in the
appropriate relief to the consumer, the consumer may
then take the product to an independent repair facility
if service or repair can be economically accomplished.
Cuisinart and not the consumer will be responsible for
the reasonable cost of such service, repair,
replacement, or refund for nonconforming products
under warranty.
California residents may also, according to their
preference, return nonconforming products directly to
Cuisinart for repair, or if necessary, replacement, by
calling our Consumer Service Center toll-free at 1800-726-0190.
Cuisinart will be responsible for the cost of the repair,
replacement, and shipping and handling for such
products under warranty.
BEFORE RETURNING YOUR CUISINART
If you are experiencing problems with your Cuisinart®
product, we suggest that you call our Cuisinart®
Service Center at 1-800-726-0190 before returning
the product serviced. If servicing is needed, a
Representative can confirm whether the product is
under warranty and direct you to the nearest service
location.
Important: If the nonconforming product is to be
serviced by someone other than Cuisinart’s
Authorized Service Center, please remind the servicer
to call our Consumer Service Center at 1-800-7260190 to ensure that the problem is properly
diagnosed, the product is serviced with the correct
parts, and the product is still under warranty.
®
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17
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