INSTRUCTION AND
RECIPE BOOKLET
Precision Pro 5.5-Quart Digital Stand Mixer SMD-50 Series
For your safety and continued enjoyment of this product, always read the Instruction Book carefully before using.
IMPORTANT
SAFEGUARDS
When using electrical appliances, basic
safety precautions should always be taken,
including the following:
1. READ ALL INSTRUCTIONS.
2. Press and hold the center of the dial
for 5 seconds to turn the appliance off.
Then unplug from outlet when not in use,
before tting or removing accessories
or attachments, after use and before
cleaning. To unplug, grasp the plug and
pull from the outlet. Never pull from the
power cord.
3. This appliance is not intended for use
by children or by persons with reduced
physical, sensory, or mental capabilities,
or lack of experience and knowledge.
Close supervision is necessary when any
appliance is used near children. Children
should be supervised to ensure that they
do not play with the appliance.
Cuisinart does not recommend the use of
this appliance by children.
4. Avoid contact with moving parts. Keep
hands, hair, clothing, as well as spatulas
and other utensils away from attachments
during operation to reduce the risk
of injury to persons and/or damage
to the mixer. Remove accessories or
attachments from mixer before washing.
5. The use of accessories or attachments
not recommended or sold by Cuisinart
may cause re, electric shock or injury.
6. Do not use more than one accessory
or attachment at a time.
7. Do not exceed the maximum capacities
listed in this Instruction Book.
8. Do not use the stand mixer if it is
damaged or if the cord is damaged.
After having been damaged, have the
stand mixer checked and serviced
before resuming use.
9. When using an attachment, make sure
that you have read the safety instructions
that come with the particular attachment.
10. Do not use outdoors.
11.
Keep stainless steel bowl away from
heat sources such as stovetops, ovens
or microwaves
12.
To protect against the risk of electric
shock, do not put the base power unit,
the power cord or the plug in water or
other liquids
13. Remove all accessories and attachments
from stand mixer before washing.
14. Do not let cord hang over edge of table
or counter.
15. Do not operate any appliance with a
damaged cord or plug, or after the
appliance malfunctions, or is dropped
or damaged in any manner. Contact the
manufacturer at their customer service
telephone number for information on
examination, repair, or adjustment, or
return appliance to the nearest authorized
service facility for examination, repair or
electrical or mechanical adjustment.
16. Do not operate your appliance in an
appliance garage or under a wall cabinet.
When storing in an appliance garage,
always unplug the unit from the electrical
outlet. Not doing so could create a risk
of re, especially if the appliance touches
the walls of the garage or the door
touches the unit as it closes.
17. Do not place on or near a hot gas or
electric burner or in a heated oven.
.
.
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
NOTE: The maximum rating is based on the
attachment that draws the greatest power.
Other recommended attachments may draw
signicantly less power.
2
WARNING: RISK OF FIRE
OR ELECTRIC SHOCK
The lightning ash with arrowhead
symbol within an equilateral triangle
is intended to alert the user to the
presence of uninsulated, dangerous
voltage within the product’s enclosure
that may be of sufcient magnitude
to constitute a risk of re 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
A short power-supply cord is provided to
reduce the risks resulting from becoming
entangled in or tripping over a longer cord.
Longer extension cords are available and
may be used if care is exercised in their use.
If a long extension cord is used, the marked
electrical rating of the extension cord must
be at least as great as the electrical rating
of the appliance, and the longer cord should
be arranged so that it will not drape over the
countertop or tabletop where it can be pulled
on by children or tripped over.
GROUNDING INSTRUCTIONS
For your protection, the Cuisinart® Precision
Pro 5.5-Quart Digital Stand Mixer 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. If a grounding-type
outlet is not available, an adapter may be
obtained so that a 2-slot wall outlet can be
used with a 3-prong plug.
The adapter must be grounded by attaching
its grounding lug under the screw of the
outlet cover plate.
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 and Europe.
This appliance is for 120 volts only and
should not be used with a converter.
IMPORTANT: Always unplug the Cuisinart
Precision Pro 5.5-Quart Digital Stand Mixer from
outlet when assembling and disassembling.
®
NOTICE
This appliance has a grounding plug.
To reduce the risk of electric shock, this
plug will t into a grounding outlet only one
way. If it still does not t, contact a qualied
electrician. Do not modify.
CONTENTS
Important Safeguards ....................................2
Features and Components ........................... 4
Assembly Instructions ...................................5
Operation ...................................................... 5
Programs .......................................................6
Cleaning and Maintenance ........................... 7
Maximum Capacities .....................................8
Troubleshooting .............................................8
Tips and Hints .............................................. 8
Cookie Baking ......................................... 9
Bread Baking .......................................... 9
Cake Baking .......................................... 10
Egg Whites ..............................................10
Whipping Cream .....................................11
Suggested Speed Control Guide ............... 12
Warranty Information .................................. 13
Preprogrammed Recipe Guide. ...................14
Recipes ........................................................15
3
INTRODUCTION
Introducing the digital stand mixer with the perfect blend of power, precision, and speed!
Equipped with a high-performance, 500 watt motor, the Cuisinart Precision Pro Stand Mixer
powers through even the heaviest mixing jobs in a 5.5-quart, large capacity bowl. A turn of
the digital LED dial is all it takes to select from 12 speed options, including 3 preprogrammed
food-prep settings and 7 recipe tasks to be performed in the food-prep settings. Premium
attachments include chef’s whisk, at mixing paddle, dough hook, and splash guard with pour
spout for maximum versatility with minimal mess. Die-cast housing provides superior durability,
and commercial mixing for today's kitchen ensures precise, thorough mixing. Leave it to
Cuisinart to combine digital convenience with powerful performance in the must-have stand
mixer for today’s home chef.
Cuisinart offers optional attachments that can be purchased separately. The selected attachment
connects to the port on the front of the mixer, so you can make homemade pastas or grind your
own meats. You can even turn your mixer into an ice cream maker! The Cuisinart
Ice Cream and Fresh-Fruit Frozen Dessert Maker attachments (IC-50, PE-50, MG-50, PRS-50
and SPI-50) attachments let you make all-fruit frozen desserts, ice cream or frozen yogurt.
®
Fruit Scoop™
FEATURES AND
COMPONENTS
1. 500 Watt Motor
Plenty of power for large recipes and
heavy mixing tasks.
2. Tilt-Back Head
Makes it easy to attach accessories
and scrape sides and bottom of bowl.
3. Attachment Port
Large Meat Grinder and Pasta Maker
attachments (sold separately)
connect to the port located behind
the port cover on the front of the
stand mixer head. A locking screw
makes attachments easy to put on,
secure and take off.
4. Accessory Port
Chef’s whisk, at mixing paddle,
and dough hook connect to this port.
5. 5.5-Quart (5.2 L) Stainless Steel
Bowl with Handle
Handle makes the bowl easy to lift, hold,
scrape, and remove. Large capacity bowl
lets you mix larger quantities.
6. Head-Lift Release Lever
Securely locks stand mixer head into
raised, tilt-back position. Used to
return mixer head to mixing position.
7. LED Digital Control Dial
Allows you to control speeds, adjust
the timer and select from a menu of
preprogrammed recipe tasks.
3
4
5
11 12
1
2
6
7, 8
10 9
4
8. Light Ring
3 colors for different modes:
a. STANDBY – White, with Cuisinart name
illuminated on the dial
b. RUNNING – Blue, unit is running with
selected mode illuminated on the dial
c. STOP/PAUSE – Red, ashing with either
Stop or Pause illuminated on the dial
9. Chef’s Whisk
Incorporates air into ingredients/mixtures.
Ideal for whipping eggs, egg whites, or
heavy cream. Used in recipes for angel
food cake, chiffon cake, meringue, some
types of candy, such as marshmallows,
and quickly whips potatoes.
10. Flat Mixing Paddle
Used for stirring, mixing, and beating
ingredients/mixtures. Best accessory
for mixing cookie dough, cake and other
batters, and for frostings. Also use for
making pie crusts, biscuits and short
cakes, and combining ingredients for
meatloaf or meatballs.
11. Dough Hook
Used for the mixing and kneading of yeast
dough for breads, rolls, pizza/focaccia,
pasta dough, and yeast-raised coffee cakes.
12. Splash Guard with Pour Spout
Prevents splattering when mixing and
adding ingredients. Guides ingredients
into the bowl.
ASSEMBLY INSTRUCTIONS
1. Raise Mixer Head – Push down the head-
lift release lever and raise the stand mixer
head until it locks into place.
2. Attach Accessory – Place at mixing
paddle, chef’s whisk, or dough hook into
the accessory port. Push up and turn
counterclockwise until it locks. Push up
and turn clockwise to remove.
3. Place Bowl on Base – Turn clockwise to
secure.
4. Lower Mixer Head – Holding the stand
mixer head, push down the head-lift lever
again and fully lower the mixer head.
5. Attach Splash Guard with Pour Spout –
After attaching the accessory and lowering
the stand mixer head, slide the splash guard
onto the bowl. Attach the pour spout by
placing it into the tabs on the splash guard
ring and slide it into place. The splash guard
ring can rotate in any direction to more
easily add ingredients.
To remove: Remove the pour spout from
the splash guard and slide splash guard
off the bowl.
OPERATION
To Turn Stand Mixer On
Plug in the stand mixer, the dial will illuminate
and the Cuisinart logo will appear on the dial
display. Rotate the dial to choose from the
following menu options:
• MANUAL (Normal operation)
• TIMER (Normal Operation with a
Countdown Timer)
• DOUGH (Recipe Task)
• MIXING (Recipe Task)
• WHISKING (Recipe Task)
NOTE: After 5 minutes of inactivity, the unit
will go into Sleep mode and the digital dial will
turn off. To wake the unit, press or rotate the
dial. The unit will go into Standby mode.
MANUAL MODE
1. Rotate the dial to Manual, then press to
select. To select the desired speed setting,
rotate the dial clockwise; Select from
speed 1–12 (see speed control guide on
page 9). Press to select the speed to start
the stand mixer. The timer will begin to
count down.
2. To change the speed while the unit is
operating, rotate the dial clockwise or
counterclockwise to the desired speed.
The speed will automatically adjust
without stopping the timer.
3. To stop the mixer, press and hold the
center of the dial.
a. To PAUSE, press and release
b. To STOP, press and hold the control
dial for a second until you hear the
second beep
Warning: When light is ashing, avoid any
contact with moving parts.
5
TO TURN STAND MIXER OFF
Press and hold the dial for 5 seconds to turn
the unit off.
TO PAUSE STAND MIXER
Press and release the dial. Press and hold the
button again for 2 seconds to resume mixing.
TO USE TIMER
1. When you rst turn on the mixer, rotate
the dial clockwise to select the TIMER
setting. This mode allows you to run the
mixer at a specic speed or at various
speeds, for a set time.
2. Press the dial to select the TIMER mode.
The digital dial will ash 01:00 minute.
3. To adjust the time, rotate the dial
(clockwise to increase the time;
counterclockwise to decrease the time),
then press the dial to select the desired
time. NOTE: The unit will change in
increments of 10 seconds. Maximum
time setting is 60 minutes.
4. To adjust the Speed setting (from 1 to 12),
turn the dial to select the desired speed
and then press the dial to set. The unit
will then start to mix. Pause the mixing
at any time by pressing and releasing the
dial once to Pause. To return to the main
menu, press and hold the dial until the
second beep. Unit will display STOP for
several seconds, and then return to the
previous function.
5. Mixing process automatically stops when
total time has elapsed. One tone signals
shutoff.
TO USE THE PRESET PROGRAMS
FOR DIFFERENT RECIPE TASKS
PROGRAM 1: DOUGH
Use this program for yeasted bread and pizza
doughs. Follow instructions below to use
program and refer to recipes in the recipe
section as a guide.
1. Gather ingredients and put liquid,
sweetener (if using), and yeast into the
mixing bowl.
2. Connect the Dough Hook to the mixer.
3. Rotate the dial clockwise to select the
DOUGH setting. Press the dial to activate.
4. Rotate dial clockwise to select the desired
program: Pizza Dough, White Bread,
Whole Wheat.
5. Once the desired recipe task is selected,
press the dial and the mixing process will
begin.
6. If you want to leave proof to the main
menu, press and hold the dial until the
beep. Unit will display STOP for several
seconds, and then return to the previous
dough option.
NOTE: This program is designed to mix and
knead ingredients for a yeasted dough. There
may be some recipes that require the user to
Pause to scrape down the sides of the bowl
during the mixing process, or others that
require additional kneading time at the end
of the process. Additional kneading time can
be added by stopping the Dough program
and then selecting the Manual or Timer
program to knead. If additional kneading
time is necessary, this will cancel out the
Dough program and not include the timer for
proong the dough.
PROGRAM 2: MIXING
Dry Ingredient Mixing
This setting is intended to mix dry ingredients
for just about any recipe. Always use the chef's
whisk for this task to "sift" the ingredients.
1. Put the dry ingredients into the mixing bowl.
2. Turn on your mixer, and rotate the dial
to the MIXING setting. Press the dial to
activate. Turn the dial clockwise to the
Dry Ingredient Mixing setting. Press the
dial to begin mixing. The mixer will run at
Speed 1 for 1 minute. Once complete, it
will automatically shutoff.
Creaming
This setting is designed for effortlessly
creaming butter and sugars for a number
of different recipes, such as cookie dough
or frostings. Remember to press the pause
feature (press and hold the center of the dial
for 2 seconds to pause; repeat to continue
mixing) to scrape down the sides of the
6
bowl and mixing paddle. If additional time is
needed for particular recipes just repeat the
program.
1. Gather ingredients and put them into the
mixing bowl.
2. Attach either the mixing paddle or chef's
whisk, depending on the mixing task.
3. Rotate the dial clockwise to select the
MIXING setting. Press the dial to activate.
4. Rotate the dial clockwise to select Creaming.
5. Once the desired program is selected, press
the dial and the mixing process will begin.
PROGRAM 3: WHISKING
Whipping Cream
This program is designed to whip 2 cups
of heavy cream, to yield about 3½ cups
whipped cream (see specic recipe in the
Recipe Section). It will produce medium-soft
peaks at the end of the program. If stiffer
peaks are desired add additional time by
either using the Manual setting or restarting
the Whipping Cream recipe task.
1. Put heavy cream into the mixing bowl.
2. Connect the Chef's Whisk to the mixer.
3. Rotate the dial clockwise to select the
WHISKING setting. Press the dial to activate.
4. Rotate the dial clockwise to select
Whipping Cream.
5. Press the dial and the whisking process
will begin.
6. It is best to add sifted confectioners’
sugar, and any avorings, after the cream
has reached soft peaks. This will produce
the best tasting whipped cream.
Mash Potatoes
This program is designed to mash 3 to 5
pounds of cooked potatoes (see our specic
recipe in the Recipe Section). If more or
less are being prepared, keep an eye on the
consistency to be sure they are not being
under or over-mixed.
1. Put the warm potatoes into the mixing bowl.
2. Connect the Chef's Whisk to the mixer.
3. Rotate the dial clockwise to select the
WHISKING setting. Press the dial to
activate.
4. Rotate the dial clockwise to select
Mash Potatoes.
5. Press the dial and the whisking process
will begin.
6. It is best to add butter, milk, and
seasonings, after the potatoes have
been mashed a bit. This will make for a
smoother tasting potato without being
over-whipped.
PAUSING THE MIXER WHEN USING
PREPROGRAMMED RECIPE MODE
The unit will pause when either the dial is
pressed or when the head is lifted up.
Once the dial is pressed a second time or
the head is returned to the down, locked
position, the unit will resume processing
from the point it was stopped.
CLEANING AND
MAINTENANCE
Unplug your Cuisinart® Stand Mixer before
cleaning.
Power Unit
Wipe with a damp cloth and dry. Never use
abrasives or immerse in water.
Bowl
Wash by hand and dry thoroughly, or put in
dishwasher. Never use a wire brush, steel
wool or bleach.
Accessories
Mixing paddle and dough hook are top rack
dishwasher safe; you can also wash by hand
and dry thoroughly. Chef’s whisk must be
washed by hand.
Attachments
Clean as directed in instructions included
with each attachment you purchase.
Splash Guard with Pour Spout
Top rack dishwasher safe; can also wash by
hand and dry thoroughly.
Maintenance
Any other servicing should be performed by
an authorized service representative.
7
MAXIMUM CAPACITIES
• Yeast doughs (most breads, pizza) –
6 cups white our
• Cookie dough – 5 dozen cookies
• Whipping cream – 6 cups liquid
(12 cups whipped)
• Egg whites – 12 large
TROUBLESHOOTING
If the stand mixer shuts off, the unit may
have overheated. Your stand mixer has an
overload protection device; it will shut down
to protect the motor.
Solution: In the unlikely event that this happens:
• Turn off and unplug the unit.
• Reduce the load by removing some of the
ingredients, and allow the mixer to stand
for a few minutes.
• Plug in and reset the speed. If the stand
mixer does not start when you activate
a program, allow the unit to stand for
additional time.
TIPS AND HINTS
• Before preheating your oven, adjust racks
to accommodate your baking task. Most
recipes use the middle rack; pies bake
best in the lower third of the oven.
• Carefully follow each mixing step in a
recipe. Take care not to over- or under-mix.
• Don’t crowd the oven, and avoid opening
the oven door during baking – use the
oven light to help you watch. With certain
recipes, particularly when baking more
than one tray of cookies at a time, rotate
halfway through baking.
• Proper measurements are very important
when baking. To measure our correctly,
stir the our rst, then spoon into the
measuring cup. Level off the top with the
blunt side of a knife blade or the handle
of a spoon. Do not press or compact
our. It is also very important not to
measure directly from the bag – while
the our is pre-sifted, it has been
pressed/compacted to t into the bag.
Baked goods made from unstirred our
are likely to be heavy and dry because too
much our is used.
• For most baking recipes, refrigerated
items like butter, milk and eggs incorporate
better when they are at room temperature.
• Remove butter from the refrigerator and
cut into ½-inch pieces to help it come
to room temperature faster while you
measure out the remaining ingredients.
Do not warm butter in the microwave; this
can change the structure of the butter if
it melts and give the nished product a
different texture.
• To separate eggs for use in any recipe,
break them one at a time into a small
bowl. Gently remove the yolks, then
transfer the whites to a spotlessly clean
glass or stainless bowl. If a yolk breaks
into a white, use that egg for another
recipe. Just a drop of egg yolk in the
white prevents the white from whipping
properly.
• Scraping the entire bowl – sides, bottom
and paddle over the course of mixing and
adding new ingredients – ensures even
incorporation of ingredients and overall
best results. The more you scrape the
bowl, the better.
• For whipping egg whites, both the mixing
bowl and chef’s whisk must be spotlessly
clean and dry. Any trace of fat/oil will
prevent the egg whites from whipping
properly.
• To check the freshness of eggs, place
them in a bowl of warm water – if they
oat, they are not fresh. This is most
important when using for whipping egg
whites. The fresher the eggs, the more
stable the foam.
• To melt chocolate for a recipe, put
chopped chocolate in a double boiler
insert or larger bowl over a pan of barely
simmering water. The water should not
boil, nor should it touch the bottom of the
double boiler insert or bowl. If it does, this
could cause the chocolate to “seize” and
you will not be able to use it in your recipe.
8
• Always test yeast for freshness before
using it in a recipe. Sprinkle a little over
warm (105°F–110°F [40°C-43°C]) water
and add a pinch of sugar or our from
the recipe. If it does not become foamy/
bubbly in 5 to 10 minutes, the yeast may
be “dead.” Start over with fresh yeast
from a new package.
COOKIE BAKING
• Use an ice cream scoop to measure out
cookie dough – this keeps the cookies
evenly shaped and uniform in size. We
recommend ice cream scoops in several
sizes – #40, #50 and #60, as well as a
larger one (about
1
⁄3 to ½ cup) for jumbo
cookies. Ice cream scoops are also good
for lling mufn tins. Use a #16 ice cream
scoop to make mufns or meatballs.
• To better maintain cookie shapes, put
scoops of cookie dough onto sheets of
waxed paper or plastic wrap on a tray
and chill before baking. This will keep the
cookie dough from spreading too much
and will keep a nice round cookie. If
rolling and cutting cookie dough, always
chill cut cookie dough prior to baking to
be sure the cookies keep their shape.
Most cookie dough can be refrigerated
for 2 to 3 days prior to baking – be sure to
wrap well.
• Cookie dough may also be frozen. Shape
into individual cookies, double wrap and
freeze for up to 3 months. Thaw before
baking.
•
Line baking sheets with parchment paper
for easy release and easy cleanup.
• Let cookies rest on sheets for 2 to
3 minutes before removing them to a wire
rack to cool. This keeps cookies from
wrinkling, crumbling or breaking.
• Cookies must cool completely before
being put into storage containers to
ensure they don’t get soggy or misshapen.
BREAD BAKING
• One ¼-ounce packet of yeast equals
2¼ teaspoons yeast.
• Using milk in place of water will produce a
softer crust.
• After baking, you can soften the crust, if
desired, by rubbing it with unsalted butter
soon after removing it from the oven.
This prevents crust from drying out quickly.
• If a recipe calls for a specic type of our,
use the our recommended. If you do
not have bread our, you can substitute
unbleached, all-purpose our, but your
bread may not rise quite as much.
• Do not use “lite” or tub margarines
for bread baking – they have different
structures and they do not work as well
in baking.
• Vital wheat gluten is the dried protein
taken from the our by eliminating the
starch. It is a good dough conditioner or
enhancement for yeast breads, especially
for whole-grain breads or when using
all-purpose our. If a recipe specically
calls for vital wheat gluten, we recommend
that it be used for best results.
• For 100% whole-wheat bread, use
1½ teaspoons vital wheat gluten per
cup of our.
• Many bread recipes have a “range”
amount of our – start by using the lower
end of the range, then add more our as
needed to produce a smooth, not sticky,
dough.
• Using too much liquid, or baking on a
humid day, can cause your bread to fall or
wrinkle on top.
• An instant-read thermometer is helpful to
have on hand when making bread. It can
be used to measure the temperature of
the liquid for proong yeast, and for
taking the internal temperature of the
baked bread.
• Liquid for proong yeast should be
between 105°F and 110°F (40°C-43°C).
• Finished bread should have an internal
temperature between 190°F and 210°F
(87°C-98°C).
9
CAKE BAKING
• Have all ingredients and mixing bowls at
room temperature. Room temperature
ingredients incorporate and blend more
easily.
• Fill pans immediately after mixing.
• Bake immediately after lling pans.
• Check for doneness at the beginning of
the time range given.
• Cool cakes in pans until cool to touch,
then remove from pans to completely cool
on a wire rack after baking.
• An offset spatula will make spreading
frosting easier than a knife or regular
spatula.
EGG WHITES
• Egg whites at room temperature are best
for whipping. Bring to room temperature
safely by placing uncracked eggs in a
bowl of warm water for 10 to 15 minutes.
• Add a small amount of acid, such as
cream of tartar, lemon juice or vinegar,
when whipping egg whites to stabilize
them and allow them to reach their
1
optimum volume and stiffness. Use
8
⁄
teaspoon cream of tartar per large egg
white – or 1 teaspoon cream of tartar per
cup of egg whites (8 to 10 large).
• The time required to whip egg whites will
vary with the temperature of the egg
whites, age of egg whites, and
temperature/humidity of the kitchen.
Keep a close watch while whipping
egg whites.
• In humid or damp weather, you may not
get the volume of whipped egg whites
that you do in drier, warmer weather.
• Place the room temperature egg whites
in the clean, dry mixing bowl. Attach the
clean, dry chef’s whisk. Start whipping
the egg whites on Speed 1 and gradually
increase to Speed 6 until foamy, and
then gradually increase to Speed 12.
If egg whites are beaten too rapidly in
the beginning, their structure will not be
as stable and strong, and they will not
reach the volume that they should when
completely beaten. Over-beaten egg
whites will also separate or deate in a
meringue topping.
• Timing when adding sugar to egg whites
is important. Add sugar slowly and
gradually to the whipped egg whites once
they start to foam. Always add sugar in
a slow, steady stream along side of bowl
while egg whites are being whipped – do
not add sugar directly to the center of the
bowl on top of beaten egg whites; doing
this may cause them to deate.
• When whipping egg whites, they will at
rst appear foamy or frothy. Then they
will become stiffer and start to hold their
shape. Next, soft peaks will form – this is
when the tips of the peaks fall when the
whisk is lifted up – soft peaks are often
required for mousses or soufés. The next
stage is medium to stiff peaks. This is
used for recipes such as meringues – the
whites will appear dry, the peaks will hold
their shape and the whites will be shiny.
The nal stage is stiff and dry. The whites
will not be uniformly white, but will appear
speckled and they will no longer be shiny
in appearance.
• Beaten egg whites should be used
immediately after beating them. If they
wait for longer than 5 minutes, they will
begin to deate and lose volume and
structure. Egg whites beaten with sugar
or cream of tartar are more stable and will
last a little longer.
SANITIZING EGG WHITES
Take care when adding raw egg whites to
recipes that are not cooked or baked as there
is a chance they may carry harmful bacteria.
If you have a recipe that calls for raw egg
whites, you may wish to use powdered egg
whites or “sanitize” the egg whites by doing
the following:
• Put the egg whites, 2 tablespoons of the
granulated sugar from your recipe,
2 tablespoons water, and a pinch of
cream of tartar into the Cuisinart
®
mixing
bowl and stir until smooth.
10
• Put over a pan of simmering water and
stir constantly with a spotlessly clean
rubber spatula until the mixture registers
160°F (71°C) on an instant-read thermometer
– start checking the temperature after about
a minute of stirring.
• When the egg white mixture registers
160°F (71°C), dry off the bottom of the
bowl and place it on the Cuisinart
®
stand
mixer. Insert the chef’s whisk. Continue as
directed in your recipe.
WHIPPING CREAM
The difference between heavy cream and
whipping cream is the butterfat content. The
higher the butterfat content, the more stable
the whipped cream. Heavy cream has a
higher butterfat content than whipping cream
does. Creams that are not ultra-pasteurized
are best for whipping.
The yield of cream generally doubles in
volume. To make 2 cups of softly whipped
cream, put 1 cup of heavy/whipping cream
into the well-chilled mixing bowl. Add about
½ teaspoon pure vanilla or other pure
avoured extract and 1 to 4 tablespoons
granulated, superne or confectioners’ sugar.
Follow the recipe task for Whipping Cream
under the Whisking program for mediumsoft peaks. Add additional time using the
manual mode, on Speed 12, if stiffer peaks
are desired.
• If you are making a sweetened, avored
whipped cream, begin to slowly add
the sugar and avorings as the cream
becomes soft and billowy in appearance.
• Sugars should be sifted before adding to
whipping cream.
• Stop whipping cream when it has
doubled in volume – it should be smooth,
creamy and thick, forming either soft (for
garnishing desserts, folding into desserts)
or stiff (for topping cakes, desserts, piping
decoratively) peaks.
• Unless stabilized, whipped cream should
be served immediately.
STABILIZED WHIPPED CREAM
Stabilized whipped cream will hold longer
in the refrigerator before using, and it can
also be used for decorating, using a pastry
bag and tip. Using gelatin or a purchased
stabilizer will prevent whipped cream from
weeping.
To make stabilized whipped cream, soften
powdered gelatin by sprinkling it over water
in a measuring cup. Let stand 5 minutes to
soften. Then place the measuring cup in a
pan of simmering water and stir over low
heat until gelatin is dissolved. Let cool slightly
before adding to cream – but do not allow to
get cold.
• For 1 cup of cream, use ½ teaspoon gelatin
soaked in 1 tablespoon water.
• For 2 cups of cream, use 1 teaspoon
gelatin soaked in 2 tablespoons water.
• For 8 cups of cream, use 1 tablespoon + 1
teaspoon gelatin soaked in 8 tablespoons
water.
Follow basic whipping instructions, adding
cooled gelatin mixture to cream all at once
after it has whipped to a slightly thickened
stage.
11
SUGGESTED MANUAL SPEED CONTROL GUIDE
• Sifting dry ingredients
• Folding in ingredients, such as mix-ins
1
• Whipping cream and egg whites
(gradually increasing speed)
• Sifting dry ingredients
• Folding in ingredients, such as mix-ins
• Mixing quick breads (mufns, etc.)
2
• Creaming butter and sugar
• Whipping cream and egg whites
(gradually increasing speed)
• Creaming butter and sugar
• Incorporating eggs
• Kneading bread dough
3
• Whipping cream and egg whites
(gradually increasing speed)
• Creaming butter and sugar
• Kneading bread dough
• Kneading pasta dough
• “Cutting in” butter to our
4
(for pastry/pie dough)
• Whipping cream and egg whites
(gradually increasing speed)
• “Cutting in” butter to our
(for pastry/pie dough)
• Mashing potatoes/vegetables
7
• Whipping cream and egg whites
(gradually increasing speed)
• “Cutting in” butter to our
(for pastry/pie dough)
• Mashing potatoes/vegetables
8
• Whipping cream and egg whites
(gradually increasing speed)
• Mashing potatoes/vegetables
• Whipping cream & egg whites
9
10
(gradually increasing speed)
• Whip potatoes/vegetables
• Whipping cream and egg whites
(gradually increasing speed)
• Creaming butter and sugar
• “Cutting in” butter to our
(for pastry/pie dough)
5
• Mashing potatoes/vegetables
• Whipping cream and egg whites
(gradually increasing speed)
• “Cutting in” butter to our
(for pastry/pie dough)
• Mashing potatoes/vegetables
6
• Whipping cream and egg whites
(gradually increasing speed)
NOTE: Do not exceed Speed 5 when preparing doughs, as this would cause damage to the stand mixer.
12
• Whip potatoes/vegetables
• Whipping cream and egg whites
11
12
(gradually increasing speed)
• Whip potatoes/vegetables
• Whipping cream and egg whites
(gradually increasing speed)
WARRANTY
Limited Three-Year Warranty
This warranty is available to U.S. consumers
only. You are a consumer if you own a
Cuisinart
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® Precision Pro 5.5-Quart Digital Stand
Mixer will be free of defects in materials and
workmanship under normal home use for 3
years from the date of original purchase.
We recommend that you visit our website,
https://cuisinart/registria.com for a fast,
efcient way to complete your product
registration. However, product registration does
not eliminate the need for the consumer to
maintain the original proof of purchase in order
to obtain the warranty benets. 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.
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 that sells Cuisinart products
of the same type. The retail store shall then,
according to its preference, either repair the
product, refer the consumer to an independent
repair facility, replace the product, or refund
the purchase price less the amount directly
attributable to the consumer’s prior usage of
the product. If neither of the above two options
results in the appropriate relief to the consumer,
the consumer may then take the product to an
independent repair facility, if service or repair
can be economically accomplished. Cuisinart
and not the consumer will be responsible for
the reasonable cost of such service, repair,
replacement, or refund for nonconforming
products under warranty. California residents
may also, according to their preference, return
nonconforming products directly to Cuisinart
for repair or, if necessary, replacement by
calling our Consumer Service Center toll-free
at 800-726-0190. Cuisinart will be responsible
for the cost of the repair, replacement, and
®
Precision Pro 5.5-Quart Digital Stand
shipping and handling for such nonconforming
products under warranty.
HASSLE-FREE REPLACEMENT WARRANTY
Your ultimate satisfaction in Cuisinart products
is our goal, so if your Cuisinart
®
Precision Pro
5.5-Quart Digital Stand Mixer should fail within
the generous warranty period, we will repair
it or, if necessary, replace it at no cost to you.
To obtain a return shipping label, email us at
https://www.cuisinart.com/customer-care/
product-return/product-assistance/productinquiry. Or call our toll-free consumer service
department at 1-800-726-0190 to speak with a
representative.
Your Cuisinart
®
Precision Pro 5.5-Quart Digital
Stand Mixer has been manufactured to the
strictest specications and has been designed
for use only in 120-volt outlets and only with
authorized accessories and replacement parts.
This warranty expressly excludes any defects
or damages caused by attempted use of
this unit with a converter, as well as use with
accessories, replacement parts or repair service
other than those authorized by Cuisinart. This
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. You may also have other rights,
which vary from state to state.
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 1-800-726-0190 to ensure that the problem
is properly diagnosed, the product is serviced
with the correct parts, and to ensure that the
product is still under warranty.
13
PREPROGRAMMED
RECIPE GUIDE
Program 1:
Dough
For bread doughs, the liquid is added to the
mixing bowl rst, with yeast and sweetener
(sugar, honey, or molasses) to proof. Once
yeast is proofed, add dry ingredients and
then follow the preprogrammed setting.
Program 2:
Mixing
DRY INGREDIENT MIXING
Turn on your mixer, and rotate the dial to
the MIXING setting. Press the dial. Turn the
dial clockwise to the Dry Ingredient Mixing
setting. Press the dial to begin mixing.
The mixer will run at Speed 1 for 1 minute.
Once complete, it will automatically shut off.
CREAMING
This program is designed for effortlessly
creaming butter and sugars for a number
of different recipes, such as cookie dough
or frostings. Remember to press the Pause
feature (press and hold the center of the dial
for 2 seconds to pause; repeat to continue
mixing) to scrape down the sides of the
bowl and mixing paddle. If additional time is
needed for particular recipes, just repeat
the program.
MASH POTATOES
This program was designed to mash 3 to
5 pounds of cooked potatoes. If more or
less are being prepared, keep an eye on the
consistency to be sure they are not being
under- or over-mixed.
Program 3:
Whisking
WHIPPING CREAM
This program is designed to whip 2 cups
of heavy cream, to yield about 3½ cups
whipped cream. It will produce medium-soft
peaks at the end of the program. If stiffer
peaks are desired, add additional time by
either using the Manual setting or restarting
the Whipping Cream program.
14
RECIPES
SAVORIES
Gougères ................................................... 16
Spinach and Feta Soufé .......................... 16
Mashed Potatoes ...................................... 17
Cauliower Purée ...................................... 17
Pasta Dough .............................................. 17
YEAST DOUGHS, BREADS AND ROLLS
Pretzels with Rosemary and
Flake Sea Salt ............................................ 18
Prosciutto and Fig Pizza
with Goat Cheese ...................................... 19
Pizza Dough .............................................. 19
Gluten-Free Pizza Dough .......................... 20
Basic White Bread ..................................... 20
Molasses Wheat Bread ............................. 21
Multigrain Bread ........................................ 21
Buttery Dinner Rolls .................................. 22
Challah ...................................................... 22
Rustic Italian Bread ................................... 23
COFFEE CAKES, MUFFINS,
AND QUICK BREADS
Blueberry Buttermilk Crumb Cake ............ 24
Banana Chocolate Chip Bread .................. 24
Lemon Bundt Cake ................................... 25
Pecan Sticky Buns .................................... 26
COOKIES AND BARS
Pecan Linzer Cookies ................................ 27
Ginger Cookies .......................................... 27
Strawberry Sandwich Cookies .................. 28
Chocolate Chunk Cookies......................... 29
Cherry and Almond Biscotti ...................... 29
Mocha Sugar Cookies ............................... 30
Black & White Cookies .............................. 30
Power Cookies .......................................... 31
Fudge Brownies ........................................ 32
Blondies ..................................................... 32
Blueberry Cheesecake Bars ...................... 33
PIE CRUSTS AND PIES
Basic Flaky Pastry Dough ......................... 34
Cookie Crumb Crust ................................. 34
Lemon Meringue Pie ................................. 35
Chocolate Cream Pie ................................ 35
CAKES AND CUPCAKES
Golden Yellow Cake .................................. 36
Deep Chocolate Layer Cake ..................... 36
Ginger-Orange Icebox Cake ...................... 37
Birthday Sheet Pan Cake with
No-Fuss Vanilla Frosting............................ 38
Chocolate Chip Cookie Cake .................... 38
Key Lime Mini Cheesecakes ..................... 39
Gluten-Free Golden Cupcakes ................. 40
Angel Food Cake ....................................... 40
FROSTINGS, ICINGS, MOUSSES,
AND FILLINGS
French Buttercream ................................... 41
Swiss Buttercream .................................... 41
Chocolate Frosting .................................... 42
Cream Cheese Frosting ............................. 42
Dairy-Free Vanilla Frosting......................... 42
Royal Icing ................................................. 42
Chocolate Glaze/Ganache ........................ 43
Simple Chocolate Mousse ........................ 43
Whipped Cream ........................................ 44
Whipped Coffee ........................................ 44
15
SAVORIES
Gougères
Gruyère is the classic cheese used in gougères,
but you may substitute your favorite.
completely hollow and not wet inside, about 20
minutes. Serve immediately.
Nutritional analysis per gougère:
Calories 29 (61% from fat) • carb. 1g • pro. 1g • fat 2g
sat. fat 1g • chol. 11mg • sod. 39mg • calc. 36mg • fiber 0g
Makes about 65, one-inch gougères
½ cup water
4 tablespoons (½ stick) unsalted butter,
cut into 1-inch pieces
½ teaspoon kosher salt, divided
½ teaspoon granulated sugar
1 cup unbleached, all-purpose flour
2 large eggs, plus up to 2 more if necessary
1 cup shredded Gruyère cheese, divided
¼ teaspoon cayenne
¼ teaspoon paprika
Preheat oven to 500°F. Line two baking sheets
with parchment paper. Reserve.
Put the water, butter, ¼ teaspoon of the salt, and
sugar into a medium saucepan set over medium
heat. Once the mixture comes to a boil, remove
from heat and stir in all of the flour. Return to the
burner and raise the heat to medium high. Using
a wooden spoon, continuously stir the mixture
until it “dries out” and a thick, hard film remains
on the bottom of the pot, about 1½ to 2 minutes.
Remove from heat and put flour mixture into the
Cuisinart
®
mixing bowl. Attach the flat mixing
paddle and mix on Speed 3 to release steam
and cool, about 2 to 3 minutes. Once the dough
has cooled (and the bowl is no longer warm),
increase the speed to 4 and add the eggs, one
at a time, until each is fully incorporated before
adding the next. Scrape down the entire bowl
between each addition. Dough is ready when it
becomes a pale yellow color and drops from the
beater in a slow, steady stream. If the dough is
too thick, beat the remaining 2 eggs together
and slowly begin to add them, 1 teaspoon at a
time, with the mixer running. Do not make the
dough too runny or it will not hold its shape. Add
½ cup of Gruyère, the remaining salt and spices
and mix on Speed 2 to incorporate.
Transfer the batter to a large pastry bag fitted
with a small to medium-sized round tip. Pipe the
gougère dough into 1-inch rounds, ½ inch apart
on the prepared baking trays. Top each with a
pinch of the reserved Gruyère. Put in the oven,
and immediately turn the heat down to 300°F.
Bake until gougères are nicely browned,
Spinach and Feta Soufflé
Looking for a new idea for a fun and festive side
dish? The classic combination of spinach and feta
comes together in this tasty soufflé.
Makes 12 servings
1 tablespoon unsalted butter, softened,
for coating the dish
½ cup grated Romano cheese, divided
5 large eggs
1 large egg white
5 tablespoons unsalted butter, cut into
1-inch pieces
½ cup unbleached, all-purpose flour
1½ cups whole milk
3 ounces feta cheese
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¹⁄8 teaspoon freshly ground nutmeg
1 10-ounce package frozen, chopped
spinach, thawed, with any moisture
squeezed out
¼ teaspoon lemon zest
Preheat oven to 400°F. Position racks so that the
soufflé can bake in the middle of the oven.
Generously butter a 2-quart (8-cup) soufflé dish
thoroughly with 1 tablespoon of butter. Sprinkle
¼ cup of the Romano in the dish so that the
bottom and sides are coated. Shake out any
excess. Wipe the rim of the dish with a paper
towel to remove any butter or cheese; reserve.
Separate eggs, putting whites (including extra
white) into the Cuisinart
yolks into a separate mixing bowl. Break yolks
up by stirring with a fork. Attach the chef’s whisk
and reserve both bowls containing eggs.
Put the remaining 5 tablespoons of butter in a
saucepan over medium-low heat. Once butter
melts, add the flour to the pan and stir to cook
off any raw flour taste, about 3 to 4 minutes.
While continuously whisking the butter/flour
mixture, slowly add the milk. When all the milk
is added, whisk until a smooth and homogenous
consistency is achieved. Once mixture is
smooth, beat in remaining Romano and feta,
®
mixing bowl and the
16
salt, pepper, and nutmeg. Stir in the spinach and
lemon zest.
While continuously mixing with a whisk, spoon a
small amount of the milk and spinach mixture into
the yolks. Continue mixing in the remaining
mixture, a third at a time.
Beat egg whites, starting on Speed 1 and
gradually increasing to Speed 12. Whip only until
medium-stiff peaks form, about 1½ minutes total.
Mix a third of the egg whites into the spinach
mixture until evenly combined. Continue by
carefully folding the remaining egg whites in two
additions with a large rubber spatula. Fold just
until combined. Pour mixture into prepared dish
and gently smooth the top to ensure an even rise.
Put into preheated oven and reduce temperature
to 375°F. Bake until golden and just set, about 45
to 50 minutes.
Serve immediately.
Nutritional analysis per serving (½ cup):
Calories 207 (64% from fat) • carb. 9g • pro. 9g • fat 15g
sat. fat 8g • chol. 152mg • sod. 418mg • calc. 175mg
fiber 1g
Mashed Potatoes
This basic recipe is perfect to serve as is,
or be creative and add different flavors, like fresh
Makes about 9 cups
5 pounds Yukon Gold potatoes,
peeled and cut into 1-inch pieces
5¹⁄³ tablespoons unsalted butter, cut into
1-inch pieces
1 cup crème fraîche
½ cup milk (any fat variety works)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Put potatoes into a stockpot and cover with cold
water. Bring to a boil and simmer until potatoes
are tender. Once the potatoes are tender, drain
the potatoes completely and then transfer to the
Cuisinart
®
Attach the chef’s whisk and select the Whipping
setting and the Mash Potatoes program. Pause to
scrape bowl as necessary. Once there is about 1
minute remaining on the program, pause and then
add the remaining ingredients.
herbs or cheese.
mixing bowl.
Scrape the bowl once to make sure all ingredients
are evenly incorporated. Taste and adjust
seasoning as desired.
Nutritional analysis per serving (½ cup):
Calories 172 (42% from fat) • carb. 21g • pro. 3g • fat 8g
sat. fat 5g • chol. 27mg • sod. 155mg • calc. 55mg • fiber 3g
Cauliflower Purée
A great, healthy alternative to traditional mashed
potatoes, plus this recipe is dairy free!
Makes 6 cups
1 large head cauliflower, cored,
about 3¼ pounds
1 pound Yukon Gold potatoes, peeled and
cut into 1-inch pieces
¼ cup extra virgin olive oil
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
Cut cauliflower into large chunks and put into a
large stockpot with the potatoes. Cover with cold
water and place over high heat until water comes
to a boil. Reduce heat to maintain a healthy
simmer and cook until vegetables are tender,
about 25 minutes.
Once tender, drain all water from the vegetables
and place into the Cuisinart
®
mixing bowl. Attach
the chef’s whisk and select the Whipping setting
and the Mash Potatoes program. Pause to scrape
bowl as necessary. Once there is about 1 minute
remaining on the program, pause and then add
the remaining ingredients.
Scrape the bowl once to make sure all ingredients
are evenly incorporated. Taste and adjust
seasoning as desired.
Nutritional analysis per serving (½ cup):
Calories 142 (56% from fat) • carb. 13g • pro. 3g • fat 10g
sat. fat 1g • chol. 0mg • sod. 394mg • calc. 27mg • fiber 3g
Pasta Dough
The combination of “00” and semolina flours give
this dough the perfect bite when cooked, compared
to traditional pasta dough made with just “00” flour.
Makes about 1½ pounds of dough, enough for
8 servings
5 large eggs
2½ cups “00” flour
²⁄³ cup semolina flour
17
Put all of the ingredients, in the order listed, into
the Cuisinart
®
mixing bowl. Attach the dough
hook and mix on Speed 5 to combine, about 1
minute. Continue mixing until dough mostly
comes together, about 4 to 6 minutes. At about 5
minutes of mixing, check the texture. If it is too
dry, add water one tablespoon at a time;
alternatively, if it is too wet, add the “00” flour
one tablespoon at a time to desired consistency.
Keep in mind, this dough won’t resemble a
smooth ball, it will only just come together in
large chunks with some possible smaller bits to
knead in by hand. Should any flour or loose,
dry bits be left behind at the bottom of the bowl,
leave them there and do not incorporate into
final dough.
Transfer dough to a lightly floured surface and
knead all dough together into a ball by hand until
smooth and it springs back to the touch, about
2 minutes. Wrap in plastic wrap and let rest at
room temperature before using, at least 20
minutes. Pasta dough can be made and stored in
the refrigerator for up to 3 days. For best results,
use the Cuisinart
®
Pasta Roller and Cutter to
make the perfect lasagna sheets, pappardelle,
linguine or spaghetti.
Nutritional analysis per serving (3 ounces):
Calories 218 (15% from fat) • carb. 35g • pro. 10g • fat 4g
sat. fat 1g • chol. 11mg • sod. 41mg • calc. 13mg • fiber 3g
YEAST DOUGHS, BREADS,
AND ROLLS
Pretzels with Rosemary
and Flake Sea Salt
Homemade soft pretzels are easier than you would
think. The characteristic chewy-malty flavor comes
from a boil and baking soda wash prior to baking.
Makes 12 soft pretzels
1 cup warm water (105°F to 110°F)
1 tablespoon packed light brown sugar
2¼ teaspoons active dry yeast
3 cups bread or unbleached, all-purpose
flour
2 teaspoons fine sea salt
Baking soda wash (1 cup warm water
and 1 teaspoon baking soda whisked
together to dissolve baking soda)
Egg wash (1 large egg and 1 tablespoon
water whisked together)
2 tablespoons chopped fresh rosemary
Flake sea salt, for sprinkling
Put the water, sugar, and yeast in the Cuisinart®
mixing bowl; stir to dissolve. Let stand 5 to 10
minutes, or until mixture is foamy.
While the yeast is proofing, combine the flour and
salt in a separate mixing bowl.
Once the yeast is foamy, add the flour mixture to
the mixing bowl and fit with the dough hook.
Select the Dough setting and the White Bread
program. At the end of the program, dough
should be smooth and spring back to the touch.
If sticky, add 1 tablespoon of flour at a time until
smooth. Alternatively, if the dough seems too dry,
add 1 tablespoon of water at a time.
When the kneading process of the program is
complete, press the dial to pause the program.
Remove the dough hook and cover bowl with a
damp towel or plastic wrap and let rise for the
allotted 60 minutes (the dough should double in
volume in a room temperature setting, about
70°F. If it has not doubled in this time, allow to
rise for some additional time).
Gently punch dough down and then roll into a
16-inch rope. Divide dough into 12 equal pieces.
Roll each piece into a thin rope. Twist dough into
a pretzel shape by taking the two ends and
crossing them over one another, making sure that
the ends hang over the bottom; press firmly to
seal. Place on a baking sheet lined with
parchment paper. Repeat with remaining pieces
of dough, being sure to keep all shaped pretzels
under plastic wrap or a damp towel. Allow
pretzels to rest for about 20 to 30 minutes.
While they are resting, stir together the 1 cup of
water and baking soda in a small bowl. Place a
6-quart saucepan filled with water over high heat
and bring to a boil. Preheat oven to 425°F.
Once pretzels have rested and water comes to a
boil, carefully slide one pretzel into the boiling
water at a time, flipping each after 1½ minutes.
Boil for 3 minutes total. Allow pretzels to drain on
a wire cooling rack.
Dip each pretzel into the stirred baking soda
solution and place on prepared baking sheet.
Lightly brush the pretzels with the egg wash and
sprinkle generously with the rosemary. Bake in
the oven until dark and golden, approximately 10
to 12 minutes.
18
When pretzels are finished, transfer to a wire
cooling rack and sprinkle generously with the
flake sea salt.
Nutritional information per pretzel:
Calories 118 (0% from fat) • carb. 25g • pro. 4g • fat 0g
sat. fat 0g • chol. 0mg • sod. 261mg • calc. 1mg • fiber 1g
Prosciutto and Fig Pizza
with Goat Cheese
These flavors elevate homemade pizza with gourmet
ingredients. It is best with fresh figs, but when those
are out of season or not available, fig jam is a good
substitute (just be sure to be light handed with it or
Makes 1 pizza
½ recipe Pizza Dough (recipe follows)
½ garlic clove
Olive oil, for brushing and drizzling
¹⁄³ cup crumbled goat cheese
4 fresh figs, thinly sliced (or use ¼ cup
fig jam)
1½ ounces prosciutto, torn into pieces
½ teaspoon fresh thyme leaves
Pinch sea salt
Preheat oven to 450°F with the rack in the middle
position.
Stretch the dough to form a 12-inch circle. Set on
top of a cornmeal-dusted pan. Rub the top of the
dough with the ½ garlic clove and then brush
with olive oil.
Bake the crust for 10 minutes, or until lightly
browned. Top with the cheese. Bake for an
additional 5 minutes. Remove and top with the
figs (or jam, dolloping all over the crust), and
prosciutto. Bake for 1 to 2 additional minutes.
Sprinkle with the thyme leaves and drizzle with
olive oil and pinch of salt. Allow to cool for a few
minutes before slicing and serving.
Nutritional analysis per serving (based on 12 servings):
Calories 114 (22% from fat) • carb. 22g • pro. 9g • fat 3g
sat. fat 0g • chol. 0mg • sod. 209mg • calc. 23mg • fiber 1g
it can burn).
Pizza Dough
This dough can be used for more than just the
obvious, although who doesn’t love homemade
pizza? Visit our website, www.cuisinart.com, for a
variety of pizza, calzone and stuffed bread recipes.
Makes 1½ pounds of dough, enough for two
12-inch pies
1 cup warm water (105°F to 110°F)
1½ teaspoons granulated sugar
2¼ teaspoons active dry yeast
3 cups bread flour (unbleached,
all-purpose flour may be substituted),
plus additional for dusting and rolling
1½ teaspoons kosher salt
1 tablespoon extra virgin olive oil, plus
more for coating the dough
Stir together the warm water, sugar, and yeast in
the Cuisinart
hook and let stand until the mixture is foamy and
bubbly, about 5 to 10 minutes.
While the yeast is proofing, combine the bread
flour and salt in a separate mixing bowl. Once the
yeast is foamy, add the flour mixture and olive oil
to the bowl. Select the Dough setting and the
Pizza Dough program. At the end of the program,
dough should be smooth and spring back to the
touch. If sticky, add 1 tablespoon of flour at a time
until smooth. Alternatively, if the dough seems too
dry, add 1 tablespoon of water at a time.
When the kneading process of the program is
complete, press the dial to pause the program.
Remove the dough hook and cover bowl with a
damp towel or plastic wrap and let rise for the
allotted 60 minutes (the dough should double in
volume in a room temperature setting, about 70°F.
If it has not doubled in this time, allow to rise for
some additional time).
Place dough on a lightly floured surface and form
into desired crust size(s) or as directed by recipe.
NOTE: Dough can be made a day ahead. Place
in a resealable bag and refrigerate after it has
proofed. When ready to prepare, gently punch
down dough and allow it to come to room
temperature before using. Dough can also be
frozen for up to 3 months.
Nutritional analysis per serving (based on 12 servings
Calories 114 (9% from fat) • carb. 23g • pro. 3g • fat 1g
sat. fat 0g • chol. 0mg • sod. 286mg • calc. 1mg • fiber 1g
®
mixing bowl. Attach the dough
for two 12-inch pies):
19
Gluten-Free Pizza Dough
Finally! Pizza that folks with gluten allergies or
sensitivities can cheer about.
Makes about 1 pound of dough, enough for
about two 10-inch pies
¾ cup tapioca flour
¾ cup white rice flour, plus additional for
dusting and rolling
¹⁄³ cup quinoa flour
¹⁄³ cup arrowroot flour
1 teaspoon xanthan gum
1 teaspoon kosher salt
2 teaspoons granulated sugar
½ cup rice milk
¼ cup water
2 tablespoons extra virgin olive oil
Put the flours, xanthan gum, salt, and sugar into
the Cuisinart
hook and mix on Speed 4 to combine. Combine
the rice milk, water and olive oil together in a
liquid measuring cup.
With the stand mixer running on Speed 3, slowly
add the liquid ingredients. Once a dough ball
forms, knead the dough on Speed 4, for about 3
to 4 minutes. Dough should be smooth. If sticky,
add 1 tablespoon of rice flour at a time until
smooth. Alternatively, if the dough seems too dry,
add 1 tablespoon of water at a time.
Since there is no yeast in this dough, it does not
need to rise like a yeasted pizza dough recipe
does. It can rest to relax the dough a bit, but if
not using immediately, store in the refrigerator.
This dough can be refrigerated for up to 3 days
and frozen for up to 3 months. Bring to room
temperature prior to rolling.
When ready to roll, dust a large surface with rice
flour. Divide the dough into 2 equal pieces. Roll
dough out into about a 12-inch circle. Liberally
dust a pizza peel or the bottom of a sheet tray
with rice flour. Transfer pizza dough to the wellfloured surface and decorate with desired pizza
toppings before baking.
Nutritional analysis per serving (based on 12 servings
Calories 114 (22% from fat) • carb. 22g • pro. 9g • fat 3g
sat. fat 0g • chol. 0mg • sod. 209mg • calc. 23mg
®
mixing bowl. Attach the dough
for two 10-inch pies):
fiber 1g
Basic White Bread
A basic white bread, great for sandwiches.
Makes two loaves, about 1 pound, 6 ounces each
1²⁄³ cups warm water (105°F to 110°F)
1½ tablespoons honey
2¼ teaspoons active dry yeast
5½ cups unbleached, all-purpose or bread
flour, divided
½ cup nonfat, dry powdered milk
2 teaspoons kosher salt
4 tablespoons (½ stick) unsalted butter,
cut into ½-inch pieces, room temperature
Nonstick cooking spray
Stir together the warm water, honey and yeast in
the Cuisinart
hook and let stand until the mixture is foamy and
bubbly, about 5 to 10 minutes.
While the yeast is proofing, combine the flour,
powdered milk and salt in a separate mixing
bowl.
Once the yeast is foamy, add the flour mixture
and the butter to the yeast mixture in the bowl.
Select the Dough setting and the White Bread
program. At the end of the program, dough
should be smooth and spring back to the touch.
If sticky, add 1 tablespoon of flour at a time until
smooth. Alternatively, if the dough seems too dry,
add 1 tablespoon of water at a time.
When the kneading process of the program is
complete, press the dial to pause the program.
Remove the dough hook and cover bowl with a
damp towel or plastic wrap and let rise for the
allotted 60 minutes (the dough should double in
volume in a room temperature setting, about 70°F.
If it has not doubled in this time, allow to rise for
some additional time).
Lightly coat two 9-inch loaf pans with cooking
spray. Punch the dough down and divide dough
into 2 equal portions. Shape into loaves and
place in prepared pans. Cover with plastic wrap
and let rise until nearly doubled, about 30 to 45
minutes.
While loaves are rising, preheat oven to 375°F.
When loaves have doubled, bake until the bread
is browned and sounds hollow when tapped,
about 35 to 40 minutes. Remove from oven and
cool on wire rack until cool to touch, remove from
pans and allow to cool completely before slicing.
®
mixing bowl. Attach the dough
20
Nutritional analysis per serving (one 1-ounce slice):
Calories 64 (15% from fat) • carb. 12g • pro. 1g • fat 1g
sat. fat 1g • chol. 3mg • sod. 116mg • calc. 7mg • fiber 1g
Molasses Wheat Bread
A hearty wheat bread flavored lightly with molasses.
remove from pans and allow to cool completely
before slicing.
Nutritional analysis per serving (one 2-ounce slice):
Calories 154 (16% from fat) • carb. 28g • pro. 5g • fat 3g
sat. fat 2g • chol. 11mg • sod. 224mg • calc. 33mg
fiber 3g
Makes two loaves, about 1¼ pounds each
1²⁄³ cups warm water (105°F to 110°F)
1½ tablespoons molasses
2 teaspoons active dry yeast
3¼ cups whole-wheat flour, divided
2½ cups unbleached, all-purpose or bread
flour, divided
¼ cup nonfat, dry powdered milk
2 teaspoons kosher salt
4 tablespoons (½ stick) unsalted butter,
cut into ½-inch pieces, room temperature
Nonstick cooking spray
Stir together the warm water, molasses, and
yeast in the Cuisinart
®
mixing bowl. Attach dough
hook and let stand until mixture is foamy and
bubbly, about 5 to 10 minutes.
While yeast is proofing, combine 3 cups of the
whole-wheat flour and 1¾ cups of the bread flour
with powdered milk and salt.
Once the yeast mixture proofs, add the flour
mixture to the yeast mixture with the unsalted
butter. Select the Dough setting and the Wheat
Bread program. At the end of the program, dough
should be smooth and spring back to the touch.
If sticky, add 1 tablespoon of flour at a time until
smooth. Alternatively, if the dough seems too dry,
add 1 tablespoon of water at a time.
When the kneading process of the program is
complete, press the dial to pause the program.
Remove the dough hook and cover bowl with a
damp towel or plastic wrap and let rise for the
allotted 60 minutes (the dough should double in
volume in a room temperature setting, about
70°F. If it has not doubled in this time, allow to
rise for some additional time).
Lightly coat two 9-inch loaf pans with cooking
spray. Punch the dough down and divide into 2
equal portions. Shape into loaves and place in
prepared pans. Cover and let rise until nearly
doubled, about 30 to 45 minutes.
While bread is rising, preheat oven to 375°F. Bake
until bread is browned and sounds hollow when
tapped, about 35 to 40 minutes. Remove from
oven and cool on wire rack until cool to touch;
Multigrain Bread
This nutrient-dense bread with subtle honey flavor
Makes two loaves, about 1¼ pounds each
1 cup warm water (105°F to 110°F)
1½ tablespoons honey
2¼ teaspoons active dry yeast
3 cups whole-wheat flour
1½ cups unbleached, all-purpose or
2 tablespoons vital wheat gluten
2 teaspoons kosher salt
½ cup rolled oats
¼ cup hulled sunflower seeds
¼ cup flax seeds
2 tablespoons wheat germ
2 tablespoons flax oil or vegetable oil
Nonstick cooking spray
Stir together the warm water, honey and yeast in
the Cuisinart
and let stand until mixture is foamy and bubbly,
about 5 to 10 minutes.
While yeast is proofing, combine flours, vital
wheat gluten, salt, oats, seeds and wheat germ
in a separate large bowl
Once the yeast mixture proofs, add the flax oil
and flour mixture to the yeast mixture. Select the
Dough setting and the Wheat Bread program.
At the end of the program the dough should be
smooth and spring back to the touch. If sticky,
add 1 tablespoon of the all-purpose flour at a
time until smooth. Alternatively, if the dough
seems too dry, add 1 tablespoon of water at a
time.
When the kneading process of the program is
complete, press the dial to pause the program.
Remove the dough hook and cover bowl with a
damp towel or plastic wrap and let rise for the
allotted 60 minutes (the dough should double in
volume in a room temperature setting, about
70°F. If it has not doubled in this time, allow to
rise for some additional time).
is great for sandwiches.
bread flour
®
mixing bowl. Attach dough hook
21
Lightly coat two 9-inch loaf pans with cooking
spray. Punch dough and divide into 2 equal
portions. Shape into loaves and place in prepared
pans. Cover and let rise until nearly doubled,
about 30 to 45 minutes.
While bread is rising, preheat oven to 375°F. Bake
loaves until bread is browned and sounds hollow
when tapped, about 35 to 40 minutes. Remove
from oven and cool on wire rack until cool to
touch; remove from pans and allow to cool
completely before slicing.
Nutritional analysis per serving (one 2-ounce slice):
Calories 137 (23% from fat) • carb. 24g • pro. 1g • fat 4g
sat. fat 0g • chol. 0mg • sod. 215mg • calc. 15mg • fiber 3g
Buttery Dinner Rolls
The classic dinner roll we all remember from
Makes 16 dinner rolls
¾ cup whole milk
8 tablespoons (1 stick) unsalted butter,
1 teaspoon kosher salt
4 tablespoons granulated sugar, divided
¼ cup warm water (105°F to 110°F)
2¼ teaspoons active dry yeast
1 large egg
4 cups bread flour, plus additional for
Unsalted butter for greasing pan
1 tablespoon whole milk
1 tablespoon unsalted butter, melted
Scald milk (heat until just bubbling around
edges). Stir in unsalted butter, salt, and 3
tablespoons of sugar. Let cool until just warm
(105°F to 110°F).
Stir together the warm water, remaining
tablespoon of sugar, and yeast in the Cuisinart
mixing bowl. Attach the dough hook and let
stand until the mixture is foamy and bubbly,
about 5 to 10 minutes.
While the yeast is proofing, measure out the
bread flour in a separate mixing bowl. Once the
yeast is foamy and the milk mixture is at the
appropriate temperature, add the milk mixture,
egg and flour to the yeast mixture.
Select the Dough setting and the White Bread
program. At the end of the program the dough
should be smooth. If sticky, add 1 tablespoon of
Sunday or holiday dinners.
cut into 1-inch pieces
dusting and rolling
®
flour at a time until smooth. Alternatively, if the
dough seems too dry, add 1 tablespoon of water
at a time.
When the kneading process of the program is
complete, press the dial to pause the program.
Remove the dough hook and cover bowl with a
damp towel or plastic wrap and let rise for the
allotted 60 minutes (the dough should double in
volume in a room temperature setting, about
70°F. If it has not doubled in this time, allow to
rise for some additional time).
Preheat oven to 375°F. Lightly butter a
9-inch round baking pan. Divide the dough into
16 equal pieces (about 2¼ ounces each).
Roll into balls and arrange in the prepared pan.
Cover with plastic wrap and let rise until about
doubled, about 30 to 45 minutes.
Combine remaining tablespoon of milk and butter
and heat until butter is melted. Just before
baking, gently brush rolls with milk and melted
butter. Bake until golden brown, about 25 to 30
minutes (internal temperature of rolls will be
200°F when tested with an instant-read
thermometer). Remove from oven and cool on
wire rack until cool to touch; remove from pan
and allow to cool completely.
Nutritional analysis per roll:
Calories 183 (35% from fat) • carb. 26g • pro. 4g • fat 7g
sat. fat 5g • chol. 34mg • sod. 153mg • calc. 13mg • fiber 1g
Challah
Our challah makes the best French toast — that’s if
Makes one loaf
¾ cup warm water (105°F to 110°F)
2¼ teaspoons active dry yeast
4 tablespoons granulated sugar, divided
8 tablespoons (1 stick) unsalted butter,
2 large eggs, room temperature
4¹⁄³ cups unbleached, all-purpose flour
2 teaspoons kosher salt
Nonstick cooking spray
Egg wash (1 large egg and 1 tablespoon
Stir together the warm water, yeast, and 2
teaspoons of the sugar into the Cuisinart
bowl. Attach the dough hook and let stand until
foamy, about 5 minutes.
you have any left over, of course!
melted and cooled to room temperature
water whisked together)
®
mixing
22
Once the yeast has proofed, add the melted
butter, eggs, flour and salt to the mixing bowl.
Select the Dough setting and the White Bread
program. At the end of the program the dough
should be soft and spring back to the touch.
If sticky, add 1 tablespoon of flour at a time until
smooth. Alternatively, if the dough seems too dry,
add 1 tablespoon of water at a time.
When the kneading process of the program is
complete, press the dial to pause the program.
Remove the dough hook and cover bowl with a
damp towel or plastic wrap and let rise for the
allotted 60 minutes (the dough should double in
volume in a room temperature setting, about
70°F. Enriched doughs, meaning ones with
additional fat/butter/milk/sugar, take longer to rise
than traditional breads. It is likely that this bread
dough will need an additional 30 minutes or so).
Transfer dough to a lightly floured surface and
punch down. Divide dough into 3 equal pieces.
Use your hands to roll each piece into a cylinder
about 1½ x 14 inches. Place the cylinders side by
side on the prepared tray. Braid loosely from one
end. Gently pull and taper each end to a point,
then pinch and tuck under loaf. Cover with plastic
wrap coated with cooking spray and let rise until
doubled in size, about 45 minutes. Preheat oven
to 375°F with the rack positioned in the lower
third of the oven. Brush the loaf with the egg
wash. Bake until loaf is browned and sounds
hollow when tapped, about 30 to 40 minutes.
Remove from oven and cool on wire rack.
Nutritional analysis per serving (one 2-ounce slice):
Calories 119 (61% from fat) • carb. 18g • pro. 3g • fat 4g
sat. fat 2g • chol. 30mg • sod. 202mg • calc. 4mg • fiber 0g
Rustic Italian Bread
This airy and crusty loaf proves that making
artisan-style bread at home can be so simple.
Makes 1 round loaf
1 cup warm water (105°F to 110°F)
¾ teaspoon granulated sugar
1¾ teaspoons active dry yeast
3 cups bread flour
¹⁄³ cup wheat bran
1½ teaspoons kosher salt
2 tablespoons extra virgin olive oil
Egg wash (1 egg and 1 tablespoon water
whisked together)
Stir together the warm water, sugar and yeast in
the Cuisinart
®
mixing bowl. Attach the dough
hook and let stand until the mixture is foamy and
bubbly, about 5 to 10 minutes.
While the yeast is proofing, combine the bread
flour, wheat bran and salt in a separate mixing
bowl.
Once the yeast is foamy, add the flour mixture
and the olive oil to the yeast mixture. Select the
Dough setting and the White Bread program.
At the end of the program the dough should be
smooth and spring back to the touch. If sticky,
add 1 tablespoon of flour at a time until smooth.
Alternatively, if the dough seems too dry, add 1
tablespoon of water at a time.
When the kneading process of the program is
complete, press the dial to pause the program.
Remove the dough hook and cover bowl with a
damp towel or plastic wrap and let rise
for the allotted 60 minutes (the dough should
double in volume in a room temperature setting,
about 70°F. If it has not doubled in this time, allow
to rise for some additional time).
Punch the dough down, reshape again into a ball,
cover again and allow to rise until once again
doubled in size (the additional rise at this stage
helps in building the flavor of the bread).
Gently punch down the dough and shape into
a tight, large round. Put the round on a baking
sheet lined with parchment paper and loosely
cover with plastic wrap. Allow to rise one last
time, for about 30 minutes.
While bread is rising, preheat oven to 400°F.
When ready to bake, cut an “X” into the top of
the loaf with a serrated knife, brush with egg
wash and bake for about 30 minutes, until bread
is nicely browned and has an internal
temperature of 200°F. Remove from oven and
cool completely on a wire rack before slicing.
Nutritional analysis per serving (one 1.5-ounce slice):
Calories 95 (15% from fat) • carb. 17g • pro. 3g • fat 2g
sat. fat 0g • chol. 12mg • sod. 219mg • calc. 2mg
fiber 1g
23
COFFEE CAKES, MUFFINS,
AND QUICK BREADS
Blueberry Buttermilk
Crumb Cake
This coffee cake is guaranteed to receive
Makes one cake, 16 servings
Nonstick cooking spray
Crumb Topping:
1¾ cups unbleached, all-purpose flour
¾ cup packed light brown sugar
12 tablespoons (1½ sticks) unsalted butter,
cut into 1-inch pieces, room temperature
2 teaspoons ground cinnamon
¾ teaspoon pure vanilla extract
¼ teaspoon kosher salt
Buttermilk Cake:
2²⁄³ cups unbleached, all-purpose flour
¾ teaspoon baking soda
¾ teaspoon cream of tartar
½ teaspoon kosher salt
10²⁄³ tablespoons (1¹⁄³ sticks) unsalted
butter, cut into 1-inch pieces, room
temperature
1¹⁄³ cups granulated sugar
2 large eggs, room temperature
¾ teaspoon pure vanilla extract
²⁄³ cup buttermilk
3 cups blueberries
Preheat oven to 350°F. Lightly coat a 13 x 9-inch
baking pan with cooking spray; reserve.
To prepare the Crumb Topping: Put all of the
crumb topping ingredients in the Cuisinart
bowl. Attach the flat mixing paddle and mix on
Speed 2 to break up, scrape if necessary and then
turn up the mixer to Speed 4 until the mixture
resembles large crumbs, stopping to scrape bowl
as necessary. Remove and reserve in refrigerator
until ready to use.
To prepare the Buttermilk Cake: Put the flour,
baking soda, cream of tartar, and salt into the
mixing bowl. Using the chef’s whisk, run on the
Dry Ingredient Mixing program to combine the
ingredients. Transfer to another bowl and reserve.
Put the butter and granulated sugar in the
Cuisinart
®
mixing bowl. Attach the flat mixing
paddle and select the Mixing setting and the
rave reviews.
®
mixing
Creaming program. Press the dial to pause the
program as necessary to scrape the entire bowl
and paddle. The mixture should be light and fluffy
by the end of the program. It may not need the
full program time, so keep an eye on the mixture
and stop when it is nice and creamy. Once the
butter and sugar are nicely mixed, stop and
scrape the bowl well. Start mixing on Speed 3
and add the eggs, one at a time, and the vanilla
extract and mix until each is fully incorporated
and batter is smooth. Scrape the entire bowl.
Add half the reserved dry mixture and half the
buttermilk. Mix on Speed 1 until just blended.
Scrape the entire bowl. Add remaining dry
ingredients and buttermilk. Continue mixing on
Speed 1 until smooth and blended.
Pour batter into prepared pan and smooth over
top. Sprinkle blueberries evenly over the top;
lightly press blueberries into batter (submerging
blueberries slightly). Crumble any large clumps in
the crumb mixture and sprinkle the crumb
mixture evenly over the blueberries.
Bake in preheated oven until crumbs are evenly
golden brown and tester is clean when inserted
in center of pan, about 60 to 65 minutes. Remove
from oven and cool on a wire rack before cutting
in pan.
Nutritional analysis per serving (based on 16 servings):
Calories 381 (38% from fat) • carb. 55g • pro. 5g • fat 16g
sat. fat 12g • chol. 70mg • sod. 178mg • calc. 16mg • fiber 1g
Banana Chocolate Chip
Bread
The secret to soft banana bread is a light mixing
hand. Although the mixer is tough enough for
your heaviest breads, Speed 1 ensures delicate
Makes 2 loaves
Softened butter or nonstick cooking
spray for pans
2 cups unbleached, all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
1 teaspoon fine sea salt
½ teaspoon ground cinnamon
1 cup toasted, chopped walnuts
1 cup chocolate chips
3 large eggs
1 cup granulated sugar
1¹⁄³ cups vegetable oil
mixing and folding.
24
1½ cups mashed banana (about 3 to 4
medium)
½ cup buttermilk
1 teaspoon pure vanilla extract
Preheat oven to 350°F with the rack in the middle
position. Lightly coat two standard 9-inch loaf
pans with softened butter or nonstick cooking
spray.
Put the flours, baking soda, salt, cinnamon,
walnuts, and chocolate chips into the mixing
bowl. Using the chef’s whisk, run on the Dry
Ingredient Mixing program to combine the
ingredients. Transfer to another bowl and reserve.
Add the eggs and sugar to the mixing bowl.
Fitted with the chef’s whisk, start mixing on
Speed 1 and gradually increase to Speed 7.
Once the mixture is well combined and it seems
as though most of the sugar has dissolved, about
3 minutes, decrease to Speed 4 and then very
slowly add the oil. The mixture will become light
and thickened, this will take about 2 minutes.
Once fully incorporated, pause and add the
mashed bananas, buttermilk, and vanilla
extract and continue to mix on Speed 4 until
homogenous. Press Pause to scrape down the
sides and bottom of the bowl, and then add the
dry ingredients. Reduce to Speed 2 and mix until
just combined. Press and hold the dial to stop
the mixer.
Pour batter into the prepared pans. Bake in the
preheated oven for about 50 to 55 minutes, or
until a cake tester comes out clean.
Nutritional analysis per serving (based on 16 servings):
Calories 381 (38% from fat) • carb. 55g • pro. 5g • fat 16g
sat. fat 12g • chol. 70mg • sod. 178mg • calc. 16mg
fiber 1g
Lemon Bundt Cake
A bright take on the classic Bundt cake. The glaze is
not to be skipped; it locks in the moisture which
keeps this cake fresh tasting for days.
Makes one 10-inch Bundt cake; 16 servings
Cake:
Softened butter and flour for dusting Bundt pan
3 cups unbleached, all-purpose flour
2 teaspoons baking powder
1¼ teaspoons fine sea salt
2½ sticks unsalted butter, room temperature
and each cut into 4 pieces
2 cups granulated sugar
¹⁄³ cup grated lemon zest (from about
5 medium to large lemons)
3 tablespoons fresh lemon juice
4 large eggs, room temperature
2 large egg yolks, room temperature
1¹⁄³ cups sour cream, room temperature
Lemon Glaze:
1 cup confectioners’ sugar, sifted
3 tablespoons heavy cream
3 tablespoons fresh lemon juice
(strained of all pulp)
Coat a standard (10-inch) Bundt pan with
softened butter and lightly dust with flour;
reserve. Preheat oven to 350°F with the rack
in the lower third position.
Put the flour, baking powder, and salt into the
Cuisinart
®
mixing bowl. Using the chef’s whisk,
select the Mixing setting and the Dry Ingredient
Mixing program. Transfer to a separate mixing
bowl; reserve.
Put the butter and sugar into the mixing bowl.
Using the mixing paddle, select the Mixing
setting and the Creaming program. Press the dial
to pause the program as necessary to scrape the
entire bowl and paddle. The mixture should be
light and fluffy by the end of the program. It may
not need the full program time, so keep an eye
on the mixture and stop when it is nice and
creamy. Once the butter and sugar are nicely
mixed, stop and scrape the bowl well. Add the
lemon zest and mix for an additional 30 seconds
on Speed 5. Scrape down bowl and paddle.
Combine the lemon juice, eggs, yolks, and sour
cream in a small bowl. Whisk well to combine.
While mixing on Speeds 2 to 3, gradually add
one-third of the dry ingredients to the butter/
sugar mixture and then half of the wet
ingredients, alternating until all of the ingredients
are added and well mixed, pausing to scrape
down as needed.
Transfer the batter to the prepared Bundt pan.
Smooth to the edges of the pan and tap a few
times on the counter to remove any air bubbles.
Put in the preheated oven and bake until the
cake is set and a cake tester comes out mostly
clean, about 1 hour.
Allow cake to cool in pan on a cooling rack until
the pan is cool to the touch and then remove
from the pan.
25
While cake is fully cooling, prepare the glaze.
Put all of the glaze ingredients into a small bowl.
Whisk well until completely smooth, adding more
sifted sugar or cream to achieve desired
consistency.
Once the cake is cool, place it on the cooling
rack atop a baking pan (or foil or parchment,
something that will catch excess glaze). Drizzle or
spread over cake as desired. Allow glaze to set
and cake to cool completely before cutting and
serving.
Nutritional information per serving:
Calories 403 (45% from fat) • carb. 51g • pro. 5g • fat 20g
sat. fat 13g • chol. 111mg • sod. 185mg • calc. 420mg
fiber 1g
Pecan Sticky Buns
The Cuisinart® Stand Mixer makes it easier than
you’d ever imagine to make a large amount of light,
silky smooth dough needed for sticky buns.
Makes 18 sticky buns
Sweet Dough:
¹⁄³ cup warm water (105°F to 110°F)
¹⁄³ cup granulated sugar, divided
2¼ teaspoons active dry yeast
½ cup fat-free milk
5¹⁄³ tablespoons unsalted butter, cut into
1-inch pieces, room temperature
1 large egg
3½ cups unbleached, all-purpose flour
¾ teaspoon kosher salt
Topp i n g:
¾ cup pecans, chopped and divided
¹⁄³ cup granulated sugar
¾ teaspoon ground cinnamon
1½ tablespoons unsalted butter, room
temperature
½ cup raisins
5¹⁄³ tablespoons (²⁄³ stick) unsalted butter,
melted
½ cup packed light brown sugar
Nonstick cooking spray
To make dough: Stir together the warm water,
1 teaspoon of the sugar and the yeast in the
Cuisinart
about 5 minutes.
Once the yeast has proofed, add the milk, butter,
and egg. Attach the flat mixing paddle and mix
on Speed 2 to break up egg. Add the flour and
®
mixing bowl. Let stand until foamy,
salt, and mix to just combine. Remove flat
mixing paddle and attach dough hook. Select the
Dough setting and the White Bread program.
At the end of the program the dough should be
smooth and spring back to the touch. If sticky,
add 1 tablespoon of flour at a time until smooth.
Alternatively, if the dough seems too dry, add 1
tablespoon of water at a time.
At the end of the kneading process, press the
dial to pause the program. Remove the dough
hook and cover bowl with a damp towel or
plastic wrap and let rise for the allotted 60
minutes (the dough should double in volume in a
room temperature setting, about 70°F. Enriched
doughs, meaning ones with additional fat/butter/
milk/sugar, take longer to rise than traditional
breads. It is likely that this bread dough will need
an additional 30 minutes or so).
To make topping / assemble buns: In a small
bowl, combine half of the pecans, sugar and
cinnamon. Reserve. Transfer dough to a lightly
floured surface and punch dough down. Roll into
a 20 x 12-inch rectangle. Spread with the
softened butter (1½ tablespoons), sprinkle with
cinnamon/sugar mixture and top with raisins.
Beginning on long side (this is easiest if it is the
side closest to you), roll dough up tightly and
pinch seam to seal. Using a sharp knife, cut into
18 slices (about ¾ inch thick). Pour melted butter
evenly into a 13 x 9-inch baking pan. Sprinkle
brown sugar and remaining pecans over butter.
Place buns, cut side up, in pan. Cover with
plastic wrap coated with cooking spray and let
rise in a warm place for 40 minutes. While buns
are rising, preheat oven to 375°F.
Bake until tops are well browned, about 30
minutes. Remove from oven and invert pan
immediately onto serving plate, allowing sugar
mixture to drip onto buns. Scrape any remaining
sugar/nut mixture onto buns and serve warm.
Nutritional analysis per sticky bun:
Calories 259 (38% from fat) • carb. 36g • pro. 4g • fat 11g
sat. fat 5g • chol. 32mg • sod. 109mg • fiber 1g
26
COOKIES AND BARS
Pecan Linzer Cookies
This shortbread is perfect for linzer cookies.
Makes about 45 cookie sandwiches
3 cups unbleached, all-purpose flour,
plus additional for rolling
½ teaspoon fine sea salt
20 tablespoons (2½ sticks) unsalted butter,
cut into 1-inch pieces, room temperature
¼ cup toasted pecan halves, finely ground
¼ cup granulated sugar
1 cup confectioners’ sugar, sifted, plus
extra for dusting
1 teaspoon pure vanilla extract
¾ cup seedless raspberry jam
Combine the flour and salt in a small bowl.
Reserve.
Put the butter, finely ground pecans and
granulated sugar into the Cuisinart
Insert the flat mixing paddle and select the
Mixing setting and the Creaming program. Press
the dial to pause the program as necessary to
scrape the entire bowl and paddle. The mixture
should be light and fluffy by the end of the
program. It may not need the full program time,
so keep an eye on the mixture and stop when it
is nice and creamy. Once the butter and sugar
are nicely mixed, stop and scrape the bowl well.
Set to Speed 2 and add the confectioners’ sugar.
Mix until combined. Scrape down the bowl. Add
the flour mixture in 3 batches and the vanilla
extract; mix until fully combined and smooth,
about 2 to 3 minutes. Scrape down the bowl as
necessary. Dough should be one large, smooth
ball when done.
Remove dough from bowl and divide into two equal
pieces. Form each into a disk and wrap in plastic
wrap and refrigerate for at least 2 hours.
Preheat oven to 350°F. Line two baking sheets
with parchment paper. Reserve.
Remove one dough disk from refrigerator.
On a floured surface, roll the dough into an
even ¹⁄8-inch thickness. Using a 2-inch round,
fluted cookie cutter, cut rounds and place on
parchment-lined baking sheet. Roll out and cut
any remaining dough scraps in the same manner
and transfer to the lined baking sheets. Bake until
cookies are very lightly browned on the edges,
®
mixing bowl.
about 16 to 20 minutes. Remove from oven and
cool completely in pan. While the first batch of
cookies is baking, roll out and cut the second
dough disk with the same 2-inch cookie cutter.
Make a second cut with a ¾-inch round cookie
cutter in the center of each cookie. Roll and cut
remaining scraps. Transfer cookies to baking
sheets and bake as directed above
Warm jam either in microwave or on stovetop
until just liquid – jam will be too runny if it is too
hot. Once the cookies have cooled, spread about
¾ teaspoon of warm jam on the center of the
solid cookie. Then place the cutout cookie on
top. Sprinkle with confectioners’ sugar. Store in
an airtight container with cookie layers separated
by wax paper.
Nutritional analysis per 1 cookie sandwich:
Calories 107 (47% from fat) • carb. 13g • pro. 1g • fat 6g
sat. fat 4g • chol. 13mg • sod. 26mg • calc. 1mg • fiber 0g
Ginger Cookies
Not your ordinary ginger cookie. We up the zing
with chopped, crystallized ginger in these chewy and
Makes about 2½ dozen cookies
2¼ cups unbleached, all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¾ teaspoon fine sea salt
¼ cup finely chopped crystallized ginger
(omit if preparing dough for the
Ginger-Orange Icebox Cake on page 37)
12 tablespoons (1½ sticks) unsalted butter,
cut into 1-inch pieces, room temperature
¼ cup molasses
¾ cup packed light brown sugar
¼ cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
¹⁄³ cup turbinado sugar, for rolling
Preheat oven to 350°F with racks in the lower
and upper thirds of the oven. Line two baking
sheets with parchment paper.
Put the flour, baking soda, spices, salt, and
chopped ginger into the Cuisinart
Using the chef’s whisk, select the Dry Ingredient
Mixing program. Remove and reserve in a
separate mixing bowl.
spicy treats.
®
mixing bowl.
27
Put the butter and molasses into the mixing bowl.
Using the mixing paddle, select the Creaming
program. Once the butter and molasses are well
mixed, gradually add the sugars. Scrape down
the sides of the bowl before adding the sugars.
Press the dial to pause the program as necessary
to scrape the entire bowl and paddle. The mixture
should be light and fluffy by the end of the
program. It may not need the full program time,
so keep an eye on the mixture and stop when it
is nice and creamy. Once the butter, molasses
and sugars are nicely mixed, stop and scrape the
bowl well.
Set to Speed 3, add the egg and the vanilla
extract. Stop to scrape down well and then add
the dry ingredients and mix on Speed 2 until just
combined.
Put the turbinado sugar into a shallow bowl or
baking pan.
Scoop the dough into evenly sized, golf-ball
rounds. Roll in the turbinado sugar and then
place the sugared dough on prepared baking
sheets. Gently press each round down with the
bottom of a clean glass.
Bake in the preheated oven until the edges are
set but the centers are still soft, about 12 to 15
minutes. Allow pans to cool before baking
remaining dough.
Nutritional information per cookie:
Calories 96 (23% from fat) • carb. 18g • pro. 1g • fat 2g
sat. fat 2g • chol. 12mg • sod. 99mg • calc. 10mg • fiber 0g
Strawberry Sandwich
Cookies
The great part about these cookies is that you can
enjoy the taste of summer fruit any time of year,
thanks to the intense flavor in freeze-dried
strawberries. Adjust the amount in the filling if a
richer strawberry flavor is desired.
Makes about 2 dozen sandwich cookies
Cookie Dough:
1¾ cups unbleached, all-purpose flour
½ teaspoon fine sea salt
16 tablespoons (2 sticks; ½ pound)
European-style, unsalted butter, cut into
8 pieces, room temperature
¹⁄³ cup granulated sugar
¼ cup confectioners’ sugar, sifted
½ teaspoon pure vanilla extract
1 cup freeze-dried strawberries, finely
ground and sifted*
2 large egg yolks, room temperature
Strawberry Filling:
4 tablespoons unsalted butter, room
temperature
2 ounces cream cheese, room temperature
2 cups confectioners’ sugar, sifted
Pinch fine sea salt
2 tablespoons whole milk, room
temperature
¼ teaspoon pure vanilla extract
½ cup freeze-dried strawberries, finely
ground and sifted*
Prepare the cookie dough. Put the flour and salt
into the Cuisinart
®
mixing bowl. Using the chef’s
whisk, select the Dry Ingredient Mixing program.
Transfer to a separate bowl and reserve.
Put the butter into the mixing bowl. Using the
mixing paddle, select the Creaming program.
Once the butter seems nicely softened, gradually
add the sugars and vanilla extract. Press the dial
to pause the program as necessary to scrape the
entire bowl and paddle. The mixture should be
light and fluffy by the end of the program. It may
not need the full program time, so keep an eye
on the mixture and stop when it is nice and
creamy. Once the butter and sugars are nicely
mixed, stop and scrape the bowl well.
Set to Speed 2, then add the egg yolks and mix
until combined. Add the dry ingredients and mix
on Speed 2 until evenly mixed. Add the ground
strawberries and mix, still on Speed 2, until fully
combined.
Divide dough into two discs. Wrap in wax
paper/parchment, then wrap well in plastic wrap.
Refrigerate overnight.
Take dough out of fridge to soften slightly.
Preheat oven to 350°F with two racks in the
lower and upper thirds of the oven. Line two
rimmed baking sheets with parchment paper.
Roll dough out to ¼-inch thickness and use a
1½-inch round cutter to form small discs.
Put onto baking sheets and chill for about 10
minutes.
Bake chilled cookies for about 12 minutes, until
just set, rotating pans if necessary – you want to
avoid browning of any kind. Cool cookies
completely.
28
While cookies are cooling, prepare the filling. Be
sure that the mixing bowl and paddle are clean
and dry. Put the butter and cream cheese into the
mixing bowl. Using the mixing paddle, mix on
Speeds 3 to 4 to soften and fully combine, about
1 minute. Add the sugar, salt, milk, and vanilla
extract and mix, starting on Speed 1 and
gradually increasing to Speed 6 until light and
fluffy. Press the dial to pause the program as
necessary to scrape the entire bowl and paddle.
Add the ground strawberries and mix on Speed 3
until fully incorporated.
Once cookies are fully cooled, scoop filling onto
the bottom of one cookie, about 1 tablespoon,
and then top with another cookie to make a
sandwich. Repeat with remaining cookies. NOTE:
This recipe makes more
filling than needed. It can be used on top of
cupcakes or cakes, or frozen for up to 2 months
for future cookies.
* A spice or coffee grinder is the best way to
achieve the finest grind.
Nutritional information per cookie sandwich:
Calories 201 (47% from fat) • carb. 25g • pro. 1g • fat 10g
sat. fat 7g • chol. 43mg • sod. 57mg • calc. 8mg • fiber 1g
Chocolate Chunk Cookies
Chunks of three different types of chocolate make
Makes about 48 cookies
3 cups unbleached, all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
16 tablespoons (2 sticks) unsalted butter,
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs, room temperature
1½ teaspoons pure vanilla extract
4 ounces bittersweet chocolate, broken
4 ounces semisweet chocolate, broken
4 ounces milk chocolate, broken into
Line two baking sheets with parchment paper;
reserve.
these cookies quite decadent.
cut into 1-inch pieces, room temperature
into ½-inch pieces (may substitute with
½ cup chocolate chips)
into ½-inch pieces (may substitute with
½ cup chocolate chips)
½-inch pieces or (may substitute with
½ cup chocolate chips)
Put the flour, baking soda, and salt into the
Cuisinart
®
mixing bowl. Attach the chef’s whisk
and select the Mixing setting and the Dry
Ingredient Mixing program. Remove and reserve
in a separate bowl.
Put the butter and sugars into the mixing bowl.
Attach the flat mixing paddle and select the
Mixing setting and the Creaming program. Press
the dial to pause the program as necessary to
scrape the entire bowl and paddle. The mixture
should be light and fluffy by the end of the
program. It may not need the full program time,
so keep an eye on the mixture and stop when it
is nice and creamy. Once the butter and sugars
are nicely mixed, stop and scrape the bowl well.
Set to Speed 3 and add the eggs, one at a time,
and the vanilla extract, allowing each egg to fully
incorporate before adding the next. Scrape the
entire bowl. With the mixer running on Speed 2,
add the dry ingredients and mix until just
combined. Scrape the entire bowl well and then
add the chocolate. Increase to Speed 3 and mix
just until fully incorporated.
Drop well-rounded scoops (about 1½ tablespoons
or use #40 ice cream scoop) onto the prepared
pans. Cover with plastic wrap and refrigerate for
at least 2 hours.
When ready to bake, preheat oven to 350°F. Bake
until cookies are nicely browned at the edges, but
still a bit soft in the center, about 12 to 16
minutes. Remove from oven and cool in pan;
transfer to a wire rack to cool completely.
TIP: For evenly baked cookies, be sure to rotate
baking trays halfway through baking time.
Nutritional analysis per cookie:
Calories 170 (47% from fat) • carb. 22g • pro. 2g • fat 9g
sat. fat 4g • chol. 22mg • sod. 151mg • calc. 5mg • fiber 1g
Cherry and Almond Biscotti
These biscotti resemble the more traditional dunking
biscuit − they have an excellent crunch.
Makes 96 biscotti
2¾ cups unbleached, all-purpose flour,
plus additional for rolling
2 cups granulated sugar
1 teaspoon baking powder
Pinch fine sea salt
3 large eggs
2 large yolks
29
½ cup tart dried cherries
½ cup almonds, toasted and roughly
chopped
Preheat oven to 350°F. Line two baking sheets
with parchment paper. Reserve.
Put the flour, sugar, baking powder and salt in the
Cuisinart
®
mixing bowl. Using the chef’s whisk,
select the Mixing setting and the Dry Ingredient
Mixing program. When it’s done, switch to the
mixing paddle and, while mixing on Speed 3, add
the eggs and then yolks, one at a time, allowing
each to fully incorporate before adding the next.
Scrape down the entire bowl well. Add the
cherries and chopped almonds and mix until just
incorporated. Dough may be sticky – this is OK.
Turn dough out onto a floured surface and divide
into four equal pieces. Shape each piece into a
rectangular log that is 12 x 1½ x 1½ inches. Place
2 logs on each prepared baking sheet. Bake in
preheated oven until golden, about 35 minutes.
Remove from oven and, when cool to touch, slice
each log into about 25 ½-inch slices. Put back
into oven and bake until golden, about 30
minutes. Remove from oven and cool in pan;
transfer to a wire rack to cool completely. Once
cool, serve or store in an airtight container.
Nutritional analysis per biscotti:
Calories 82 calories (66% from fat) • carb. 3g • pro. 4g
fat 6g • sat. fat 4g • chol. 19mg • sod. 97mg • calc. 116mg
fiber 0g
Mocha Sugar Cookies
These sugar cookies have a deep mocha flavor.
Makes about 45 cookies
3 cups unbleached, all-purpose flour
2 tablespoons unsweetened cocoa powder
1½ teaspoons baking powder
¾ teaspoon kosher salt
½ teaspoon baking soda
2 tablespoons milk (may use low-fat)
2 tablespoons instant espresso powder
2 tablespoons pure vanilla extract
24 tablespoons (3 sticks) unsalted butter,
cut into ½-inch pieces, room temperature
1½ cups granulated sugar, divided
1 large egg
1 large egg yolk
½ cup turbinado sugar for rolling
(granulated sugar may be substituted)
Preheat oven to 350°F. Line two baking sheets
with parchment paper; reserve.
Put the flour, cocoa, baking powder, salt, and
baking soda into the Cuisinart
®
mixing bowl.
Using the chef’s whisk, select the Mixing setting
and the Dry Ingredient Mixing program. Remove
and reserve in a separate bowl.
Put the milk, espresso powder and vanilla extract
into a small bowl. Stir to combine; reserve.
Put the butter and sugar into the mixing bowl.
Attach the flat mixing paddle and select the
Mixing setting and the Creaming program. Press
the dial to pause the program as necessary to
scrape the entire bowl and paddle. The mixture
should be light and fluffy by the end of the
program. It may not need the full program time,
so keep an eye on the mixture and stop when it
is nice and creamy. Once the butter and sugar
are nicely mixed, stop and scrape the bowl well.
Set to Speed 3 and add the egg and yolk, one at
a time, allowing each to fully incorporate before
adding the next. Add the milk mixture and mix
until fully incorporated. Scrape down the entire
bowl as necessary. Decrease speed to 2.
Add the reserved dry ingredients and mix until
just combined.
Using a small cookie scoop (about 1½ tablespoons
or a #40 ice cream scoop), scoop out the cookie
dough and roll each cookie in the turbinado
sugar. Place rolled cookies on prepared baking
sheets, about 1 inch apart.
Bake in the preheated oven until just set, about
12 minutes. Remove from oven and cool in pan;
transfer to a wire rack to cool completely.
Nutritional analysis per cookie:
Calories 119 (46% from fat) • carb. 15g • pro. 1g • fat 6g
sat. fat 4g • chol. 25mg • sod. 67mg • calc. 5mg • fiber 0g
Black & White Cookies
These irresistible cookies are sure to be your new
favorite, a step up from the standard diner version.
Makes about 45 cookies
Cookies:
1½ cups unbleached, all-purpose flour
1½ cups cake flour, not self-rising
1 teaspoon baking soda
1 teaspoon fine sea salt
½ teaspoon grated lemon zest
30
1 cup buttermilk
1 teaspoon pure vanilla extract
12 tablespoons (1½ sticks) unsalted butter,
melted and cooled to room temperature
1¹⁄³ cups granulated sugar
2 large eggs, room temperature
Icing:
3 cups confectioners’ sugar, sifted
3 tablespoons light corn syrup, divided
¾ teaspoon pure vanilla extract
¼ cup water, plus additional tablespoons if
necessary, divided
4 ounces bittersweet chocolate, chopped,
melted and cooled to room temperature
Put the flours, baking soda, salt, and zest into the
Cuisinart
®
mixing bowl. Using the chef’s whisk,
select the Mixing setting and the Dry Ingredient
Mixing program. Remove and reserve in a
separate bowl.
In a liquid measuring cup, combine the buttermilk
and vanilla extract; reserve.
Put the butter into the mixing bowl. Attach the
flat mixing paddle and mix on Speed 5 while
gradually adding the sugar. Increase to Speed 8
and mix until light, about 2 minutes. Scrape the
entire bowl well. With the mixer running on Speed
3, add the eggs, one at a time. Mix until fully
incorporated, about 2 minutes. Scrape the bowl
well. Reduce to Speed 1 and add
ingredients. Once almost fully combined, add
¹⁄
of the dry
³
half of the buttermilk mixture. Repeat with the
dry and wet ingredients, scraping the entire bowl
as necessary. End with the final third of the dry.
Chill dough for at least one hour.
When ready to bake, preheat oven to 350°F.
Line two baking sheets with parchment paper;
reserve.
Using a small cookie scoop (1½ tablespoons or a
#40 ice cream scoop), measure the chilled dough
and place on a cookie sheet, leaving about 2
inches between each cookie. Bake until edges of
the cookies are lightly golden, about 10 to 15
minutes.
While cookies are baking, make the icings.
Put the sifted confectioners’ sugar, 2 tablespoons
of the corn syrup, vanilla extract, and ¼ cup
water in the mixing bowl. Attach the chef’s whisk.
Begin mixing by slowly increasing to Speed 5
until ingredients are smooth and incorporated.
Using a small offset spatula, ice half of each
cooled cookie. Add cooled chocolate, 1
tablespoon of corn syrup and 1 tablespoon of
water to remaining icing. Mix at Speed 5. If
necessary, add additional water 1 tablespoon at a
time until smooth and glossy. Spread chocolate
icing on the other half of each cookie. Allow
cookies to set before serving.
Nutritional analysis per cookie:
Calories 157 (28% from fat) • carb. 27g • pro. 2g • fat 5g
sat. fat 3g • chol. 20mg • sod. 105mg • calc. 12mg
fiber 0g
Power Cookies
With no added sugar or salt, these gluten- and
dairy-free bites are practically guilt free.
Makes 28 cookies
1 medium banana, broken into 1-inch
pieces
2 tablespoons chia seeds
¹⁄³ cup almond butter
1 teaspoon pure vanilla extract
2 cups rolled oats
½ cup chopped almonds
½ cup tart dried cherries
½ cup carob chips
Preheat oven to 350°F. Line two baking trays with
parchment paper; reserve. Put the banana pieces
into the Cuisinart
mixing paddle and mix on Speed 2 to soften,
about 20 seconds. Increase speed to 6 and mix
until completely broken up, about 1 minute.
Add chia seeds and mix until incorporated, about
30 seconds. Add the almond butter and vanilla
extract and mix until incorporated, about 30
seconds. Decrease speed to 2 and add oats in
batches. Mix until incorporated and add almonds,
dried cherries and carob chips in batches.
Using a small cookie scoop (1½ inches or a #40
ice cream scoop), drop batter onto lined baking
trays. Gently press down with a fork to flatten,
re-forming if they break apart. Bake until golden
and slightly firm, 12 minutes. Remove from oven
and cool in pan; transfer to a wire rack to cool
completely.
Calories 93 (42% from fat) • carb. 12g • pro. 3g • fat 5g
sat. fat 1g • chol. 0mg • sod. 4mg • calc. 29mg • fiber 2g
®
mixing bowl. Attach the flat
Nutritional analysis per cookie:
31
Fudge Brownies
These rich, fudgy brownies are for true
Makes 24 brownies
Nonstick cooking spray
16 tablespoons (2 sticks) unsalted butter,
cut into 1-inch pieces
6 ounces unsweetened chocolate,
chopped
2 ounces bittersweet chocolate, chopped
1 tablespoon cocoa powder
4 large eggs, room temperature
1 large egg yolk, room temperature
2 cups granulated sugar
1 cup packed light brown sugar
2 teaspoons instant espresso powder
2 teaspoons pure vanilla extract
¾ cup unbleached, all-purpose flour
¼ cup cake flour, not self-rising
1 teaspoon kosher salt
¾ cup bittersweet chocolate chips
Preheat oven to 375°F. Coat a 13 x 9-inch baking
pan with nonstick cooking spray; line with
parchment paper or aluminum foil, leaving a
1-inch overhang on either side.
Put the butter and chocolates into a heatproof
bowl and place over a pot of simmering water.
Once both are completely melted, stir in the
cocoa powder and set aside to cool to room
temperature. Reserve.
Put the eggs and egg yolk into the Cuisinart
mixing bowl. Attach the flat mixing paddle and
mix on Speed 3 until broken up and lightened,
about 30 seconds. Add the granulated and brown
sugars and beat on Speed 4 until light and
thickened, about 1 more minute. Scrape the
entire bowl as necessary. Add espresso powder
and vanilla extract; mix until well combined.
Combine the flours and salt and stir the mixture
into the melted chocolate and butter. Decrease
speed to 2 and add the chocolate/flour mixture.
Mix until just combined, about 45 seconds.
Scrape the entire bowl well. Decrease speed to
1 and add the chocolate chips to fold in.
Pour into prepared pan. Bake until edges are dry,
about 45 to 50 minutes. The brownies will still be
a bit wet inside and that is what you want to
create a nice, fudge-like brownie. Remove from
oven and cool slightly in pan; then, using the
parchment paper/foil overhang, lift brownies out
chocolate lovers.
®
of pan and transfer to a wire rack to continue
cooling. Cut and serve warm if desired. Store
remaining brownies in an airtight container.
Nutritional analysis per brownie:
Calories 269 (48% from fat) • carb. 35g • pro. 3g • fat 15g
sat. fat 9g • chol. 59mg • sod. 102mg • calc. 15mg
fiber 2g
Blondies
These blondies are hard to resist − loaded with just
the right amount of sweetness and a combination of
chocolate and white chocolate chips.
Makes 24 blondies
Nonstick cooking spray
2 cups unbleached, all-purpose flour
1½ teaspoons kosher salt
½ teaspoon ground cinnamon
16 tablespoons (2 sticks) unsalted butter,
cut into 1-inch pieces, room temperature
½ cup granulated sugar
1 cup packed light brown sugar
3 large eggs, room temperature
1 tablespoon pure vanilla extract
1½ cups bittersweet chocolate, chopped
1 cup white chocolate chips
1 cup walnut halves
Preheat oven to 350°F. Coat a 13 x 9-inch baking
pan with nonstick cooking spray; line with
parchment paper or aluminum foil with a 1-inch
overhang on either side to aid in removing from
pan. Reserve.
Combine the flour, salt, and cinnamon in a small
bowl. Reserve.
Put the butter and sugars into the Cuisinart
mixing bowl. Attach the flat mixing paddle and
select the Mixing setting and the Creaming
program. Press the dial to pause the program as
necessary to scrape the entire bowl and paddle.
The mixture should be light and fluffy by the end
of the program. It may not need the full program
time, so keep an eye on the mixture and stop
when it is nice and creamy. Once the butter and
sugars are nicely mixed, stop and scrape the
bowl well.
Set to Speed 3 and add the eggs, one at a time,
and the vanilla extract, allowing each egg to fully
incorporate before adding the next. Scrape the
entire bowl as necessary. Decrease speed to 1
and slowly add the dry ingredients. Once almost
fully mixed, add the chopped chocolate,
®
32
chocolate chips and nuts. Mix until combined and
then pour into the prepared pan.
Bake until top is just starting to crack, about 30
to 35 minutes. Remove from oven and cool
slightly in pan; then, using the parchment paper/
foil overhang, lift blondies out of pan and transfer
to a wire rack to continue cooling. Cut and serve
warm if desired. Store remaining blondies in an
airtight container.
Nutritional analysis per blondie:
Calories 317 (48% from fat) • carb. 39g • pro. 3g • fat 18g
sat. fat 10g • chol. 44mg • sod. 153mg • calc. 317mg
fiber 1g
Blueberry
Cheesecake Bars
Makes 16 servings
Softened butter, for greasing pan
Graham Cracker Crust:
1 cup graham cracker crumbs (about 8 to
9 full graham cracker sheets)
2 tablespoons granulated sugar
Pinch ground cinnamon
Pinch fine sea salt
4 tablespoons unsalted butter, melted and
cooled slightly
Filling:
16 ounces cream cheese (2 standard
packages), cut into 4 pieces, room
temperature
²⁄³ cup granulated sugar
1 lemon, zested and juiced, divided
½ teaspoon fine sea salt
2 large eggs, room temperature
½ cup sour cream or full-fat plain
Greek yogurt
½ teaspoon pure vanilla extract
¼ cup blueberry jam, preferably smooth
1 cup fresh blueberries
Preheat oven to 300°F with the rack in the middle
of the oven. Lightly grease a 9-inch square
baking pan with butter and then line with
parchment paper.
Prepare the crust. Put all of the crust ingredients
into a small bowl and stir together with a fork
(if using full graham crackers, this crust can be
prepared in a mini food processor. First grind
the graham crackers and then process in the
remaining ingredients). Divide the crumb crust
evenly into the bottom of the prepared baking
pan, pressing down with your fingers or a spoon
to make it even. Bake for 10 minutes and then
allow to cool while preparing filling.
Put the cream cheese into the Cuisinart
®
mixing
bowl. Attach the flat mixing paddle and select the
Mixing setting and the Creaming program. Mix
until the cream cheese is very smooth –
absolutely no lumps (press the dial to pause to
scrape down the bowl and paddle as often as
necessary). When the cream cheese is sufficiently
smooth, and the Creaming program is still
running, gradually add the sugar, about ¼ cup at
a time, the zest, and the salt, mixing until very
smooth. When the program is complete, scrape
down the bowl and paddle well and mix for
additional time on Speed 6 if necessary.
While mixing on Speed 4, add the eggs, one at a
time, being sure each is fully incorporated into
batter before adding the next. Scrape down the
bowl between adding eggs. Add the sour cream,
lemon juice, and vanilla extract. Mix on Speed 2
until creamy, about 1 minute. Pour the batter on
top of the crust – do not scrape any thick bits
from the sides of the bowl, as they are not
thoroughly mixed in and will change the texture
of your finished cheesecake. Tap the pan a few
times to remove air bubbles. Dollop the blueberry
jam on top of the cream cheese batter and with
the tip of a knife, or with a chopstick, make a
decorative swirl pattern. Top with the blueberries
and press them down slightly into the batter.
Transfer the filled pan to the preheated oven and
bake for about 20 to 25 minutes, until the edges
are set but the center is still jiggly. Remove from
oven and bring to room temperature. Cover well
and refrigerate to fully chill prior to cutting and
serving.
Nutritional information per serving:
Calories 201 (60% from fat) • carb. 18g • pro.2g • fat 13g
sat. fat 8g • chol. 36mg • sod. 191mg • calc. 282mg
fiber 1g
33
PIE CRUSTS AND PIES
Basic Flaky Pastry Dough
This recipe will make ample dough for a 9- to
10-inch regular or deep-dish pie, or for a tart up to
For a One-Crust Pie:
1½ cups unbleached, all-purpose flour
¼ teaspoon fine sea salt
8 tablespoons (1 stick) unsalted butter,
cut into ½-inch pieces, well chilled
2 tablespoons vegetable shortening
(preferably non-hydrogenated), cut into
½-inch pieces, well chilled
2 to 4 tablespoons ice water
For a Double-Crust Pie (or two single crusts):
3 cups unbleached, all-purpose flour
½ teaspoon fine sea salt
16 tablespoons (2 sticks) unsalted butter,
cut into ½-inch pieces, well chilled
4 tablespoons vegetable shortening
(preferably non-hydrogenated), cut into
½-inch pieces, well chilled
4 to 8 tablespoons ice water
Put flour and salt into the Cuisinart® mixing bowl.
Attach the chef’s whisk and select the Dry
Ingredient Mixing program.
Distribute butter and shortening bits evenly over
flour mixture. Replace the chef’s whisk with the
mixing paddle and start mixing on Speed 4,
gradually increasing to Speed 8 until mixture
resembles coarse crumbs with some visible
pieces of butter and shortening about the size
of small peas. Scrape the entire bowl well.
Sprinkle with the minimal amount of ice water
and mix on Speed 1. Add just enough ice water,
1 tablespoon at a time, so that the dough just
begins to come together and when pressed will
hold together. Do not over-mix.
Gather the dough into a ball (2 balls for larger
recipe) and flatten into a 6-inch disk (2 disks for
larger recipe). Wrap tightly in plastic wrap and
refrigerate for one hour before continuing to allow
the gluten in the flour to rest. 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.
Roll as directed by recipe to use. To bake the
pastry blind for a single-crust filled pie or tart:
Roll out pastry
11 or 12 inches.
¹⁄8
inch thick to fit pan, crimp and
seal edges. Prick bottom all over with a fork.
Chill for at least 30 minutes. Preheat the oven to
400°F. Line pastry with a sheet of parchment
paper and fill with pie weights, dry rice or beans
to the top of the crust. Bake for 20 minutes, until
set. Carefully remove parchment paper and
weights, bake for another 5 to 10 minutes, until
lightly browned. Remove from oven and cool
completely in pan on a wire rack.
Nutritional analysis per serving
(based on 8 servings for one-crust pie):
Calories 203 (63% from fat) • carb. 17g • pro. 2g • fat 14g
sat. fat 9g • chol. 30mg • sod. 67mg • calc. 0mg • fiber 0g
Cookie Crumb Crust
This basic cookie crumb crust can be made
with crushed cookies or graham crackers.
It can then be used for most pies that have a
creamy or custard-based filling.
Makes one pie crust
8 ounces finely crushed cookie crumbs
(ginger snaps, chocolate cookies, vanilla
wafers or graham crackers)
2 to 3 tablespoons granulated sugar (to taste,
depending on cookies chosen)
8 teaspoon fine sea salt
¹⁄
6 tablespoons (¾ stick) unsalted butter,
melted
Preheat oven to 350°F.
Put the crumbs, sugar and salt in the Cuisinart
mixing bowl. Attach the chef’s whisk and select
the Dry Ingredient Mixing program. When done,
replace the chef’s whisk with the flat mixing
paddle. While mixing on Speed 3, slowly add
melted butter and mix until crumbs are fully
coated, about 2 minutes. Transfer to a pie plate
and press evenly into bottom and up the sides of
the plate. Use the bottom of a glass or custard
cup to firmly tamp down the bottom of the crust.
Bake until firm to the touch, 8 to 10 minutes.
Remove from oven and cool completely in pan
on a wire rack.
Nutritional analysis per serving (based on 8 servings):
Calories 222 (57% from fat) • carb. 23g • pro. 1g • fat 6g
sat. fat 7g • chol. 23mg • sod. 183mg • calc. 7mg • fiber 1g
®
34
Lemon Meringue Pie
An American classic, Lemon Meringue Pie has been
a favorite since the early 19th century. Our version
has a marshmallow-like meringue topping.
Makes one deep-dish pie, 8 to 12 servings
1 Flaky Pastry Dough (page 34), blind
baked and cooled
For the filling:
1½ cups granulated sugar
¼ cup, plus 3 tablespoons cornstarch
1½ cups water
¾ cup fresh lemon juice
7 large egg yolks (reserve whites for
meringue)
5 tablespoons (²⁄³ stick) unsalted butter,
cut into 1-inch pieces
Zest of 3 lemons
Meringue topping:
7 large egg whites (reserved from eggs)
¾ cup, plus 2 tablespoons granulated
sugar, divided
2 tablespoons water
1 teaspoon cream of tartar
¹⁄8 teaspoon kosher salt
Position the oven rack in the upper third of the
oven. Set the oven to high Broil. Have the
prebaked Flaky Pastry pie crust ready to fill.
Prepare the lemon filling. Place the granulated
sugar and cornstarch in a 2½-quart saucepan
and stir together. Add the water and lemon juice
and stir until smooth. Place over medium heat
and cook until slightly thickened, about 3 to 4
minutes.
Whisk the egg yolks in a separate mixing bowl.
While whisking constantly, add about one half of
the hot liquid to the egg yolks. Stir the now
“tempered” egg yolks into the saucepan together
with the remaining liquid and place over medium
heat. Stirring or whisking constantly, cook until
quite thickened and just beginning to bubble,
about 5 to 6 minutes. Add the butter and stir until
blended. Stir in the zest until completely blended.
Cover until ready to fill pie; keep warm.
Prepare the meringue. Put the egg whites,
2 tablespoons of the granulated sugar, the
2 tablespoons water and the cream of tartar into
the Cuisinart
®
mixing bowl and stir until well
mixed (there should be no lumps of cream of
tartar). Attach the chef’s whisk and whisk on
Speed 3 for 30 seconds. Increase the speed to
Speed 12 and slowly add the remaining ¾ cup of
granulated sugar. Add the salt and whip until the
egg whites form stiff peaks, about 4 minutes.
Spread the hot lemon filling into the prepared pie
shell. Top the filling with the meringue, taking
care to spread the meringue to touch the crust all
the way around. Make decorative swirls and
peaks on the meringue as desired. This makes a
generous, meringue topping – if you prefer, use
less. Broil until lightly browned, about 5 minutes.
Remove from oven and cool on a wire rack for
one hour, then refrigerate for several hours,
uncovered, until completely chilled.
TIPS: When making a Lemon Meringue Pie, it is
important that the filling is hot when topped with
the meringue before broiling to prevent the
meringue from shrinking. This pie is best served
the day it is made.
Nutritional analysis per serving (based on 12 servings):
Calories 393 (38% from fat) • carb. 56g • pro. 5g • fat 17g
sat. fat 10g • chol. 140mg • sod. 105mg • calc. 15mg
fiber 0g
Chocolate Cream Pie
Three layers of chocolate topped with a pile of
whipped cream—what’s not to love?
Makes one 9-inch pie; 12 servings
1 recipe Cookie Crumb Crust (prepared
with chocolate cookie crumbs, page 34)
1 recipe Chocolate Glaze/Ganache
(page 43)
1 recipe Simple Chocolate Mousse
(page 43)
1 recipe Whipped Cream (page 44)
Chocolate curls for garnish
Prepare and bake Cookie Crumb Crust. Let cool
while preparing Chocolate Glaze/Ganache.
Pour chocolate glaze/ganache into the cookie
crumb crust and spread evenly; let set in the
refrigerator for about 30 minutes while preparing
the Simple Chocolate Mousse. Spoon chocolate
mousse over set glaze/ganache layer and
refrigerate again, at least 30 minutes or overnight.
Before serving, make Whipped Cream and spoon
over the chocolate cream pie. Sprinkle with
chocolate curls and serve immediately.
Nutritional analysis per serving (based on 12 servings):
Calories 902 (78% from fat) • carb. 44g • pro. 4g • fat 2g
sat. fat 49g • chol. 230mg • sod. 150mg • calc. 60mg
fiber 3g
35
CAKES AND CUPCAKES
Golden Yellow Cake
This is the basic yellow cake everyone remembers
and loves, and it is nearly as simple as making one
from a package. Pair with our Chocolate Frosting on
page 42 to make a great cake for any occasion.
Makes two 9-inch layers; 12 servings
Unsalted butter, softened, for greasing
pans
3 cups cake flour, not self-rising
1 tablespoon baking powder
2 teaspoons baking soda
½ teaspoon fine sea salt
2 large eggs, plus 2 yolks, room temperature
1¹⁄³ cups granulated sugar
2 teaspoons pure vanilla extract
1 cup vegetable oil
1½ cups buttermilk, room temperature
Preheat oven to 350°F. Coat two 9-inch round
cake pans with the softened butter and line with
parchment paper. Reserve.
Put the flour, baking powder, baking soda, and
salt in the Cuisinart
chef’s whisk and select the Mixing setting and
the Dry Ingredient Mixing program. Remove and
reserve in a separate bowl.
Put the eggs and sugar into the Cuisinart
bowl. Mix on Speed 6 until light and fluffy, about
2 minutes. Add the vanilla extract and mix until
incorporated. Decrease speed to 2 and gradually
add the oil. Increase to Speed 4 and mix until
fully incorporated, about 1 minute. Scrape entire
bowl.
Add
¹⁄
of the reserved dry ingredients to the bowl
³
containing the wet ingredients and mix until
incorporated. Add ½ of the buttermilk and mix
until incorporated. Repeat, ending with the dry
mixture. Scrape entire bowl as necessary.
Pour half of the batter into each of the prepared
pans. Bake until cakes are golden, the edges
start to pull away from the sides of the pan and a
cake tester comes out clean when inserted in the
center, about 25 to 30 minutes.
Remove from oven, cool in pans on a wire rack
until cool to touch and then transfer cakes to a
wire cooling rack to cool completely before
frosting.
®
mixing bowl. Attach the
®
mixing
Nutritional analysis per serving
(1 slice based on 12 servings):
Calories 396 (45% from fat) • carb. 51g • pro. 5g • fat 20g
sat. fat 2g • chol. 32mg • sod. 462mg • calc. 396mg
fiber 1g
Deep Chocolate
Layer Cake
Frost this rich chocolate cake with our Cream
Cheese Frosting on page 42.
Makes two 9-inch cakes; 12 servings
Unsalted butter, softened, for greasing
pans
5 ounces bittersweet chocolate, chopped
¾ cup unsweetened cocoa powder
1½ teaspoons instant espresso powder
¾ teaspoon baking soda
1 cup boiling water
2 cups unbleached, all-purpose flour
¾ cup granulated sugar
¾ cup brown sugar
½ teaspoon baking powder
½ teaspoon fine sea salt
1 cup vegetable oil
¾ cup buttermilk, room temperature
3 large eggs, room temperature
1½ teaspoons pure vanilla extract
Preheat oven to 350°F. Grease two 9-inch round
cake pans with butter and line with parchment
paper. Reserve.
Put the bittersweet chocolate, cocoa powder,
espresso powder, and baking soda into a
medium bowl and pour the boiling water over the
ingredients. Stir until chocolate has melted. Cool
to room temperature and reserve.
Put the flour, sugars, baking powder, and salt
together into the Cuisinart
the chef’s whisk and select the Mixing setting
and the Dry Ingredient Mixing program. Transfer
to a separate bowl and reserve.
Put the oil, buttermilk, eggs, and vanilla extract
into the mixing bowl. Add the cooled chocolate
mixture and start to mix on Speed 1, increasing
to Speed 5. Mix until very well combined, so
there are no streaks of color.
While mixing on Speed 2, slowly add the dry
ingredients. Mix until smooth, stopping as
necessary to scrape entire bowl. Divide the batter
evenly between the prepared pans. Bake in
®
mixing bowl. Attach
36
preheated oven until a cake tester comes out
clean when inserted into the center, about 30 to
35 minutes.
Remove from oven, cool in pans on a wire rack
until cool to touch and then transfer cakes to a
wire cooling rack to cool completely before
frosting.
Nutritional information per serving (unfrosted):
Calories 345 (50% from fat) • carb. 41g • pro. 6g • fat 21g
sat. fat 5g • chol. 47mg • sod. 195mg • calc. 31mg
fiber 3g
Ginger-Orange
Icebox Cake
Full of winter flavors, this simple and impressive
dessert is the perfect centerpiece for any
Makes one 9-inch cake, twelve servings
36 ginger cookies (1 recipe Ginger Cookies,
page 30)
2 cups heavy cream, cold
12 ounces Italian mascarpone cheese, cold
¾ cup granulated sugar
¼ cup milk
¼ cup orange zest
1 tablespoon orange juice
2 pinches fine sea salt
1 medium orange (to use for supreme
orange slices and candied orange peel)
4 cups water, for the candied peel
3 cups granulated sugar, for the candied
peel, divided
Prepare the ginger cookies as instructed, but
when scooping out to bake, use a large muffin
scoop instead of a traditional cookie scoop (this
is about
cookie round so it is between
¹⁄
cup per cookie). Press down each
³
Bake cookies for 10 minutes and allow to fully
cool prior to assembling the cake.
Prepare the filling. Put the heavy cream,
mascarpone, sugar, milk, zest, juice, and salt into
the Cuisinart
whisk and mix on Speeds 1 to 2 to combine and
then slowly increase to Speed 8, mixing until it
forms medium-stiff peaks, no more than 5
minutes. Be sure that there are no lumps. Press
the dial to pause mixing at any moment to scrape
down the bowl and paddle.
Assemble the cake. Arrange the cookies flat in a
9-inch springform pan, covering the bottom as
festive table.
¹⁄8
and ¼ inch thick.
®
mixing bowl. Attach the chef’s
much as possible – some cookies may need to
be broken apart and then filled in to prevent too
many open spaces. Spread a quarter of the
mascarpone filling evenly over the cookies.
Place another layer of cookies on top, lying flat
and touching, followed by another quarter of the
cream. Continue layering cookies and cream until
there are 4 layers of each, ending with a layer of
cream. Smooth the top, cover with plastic wrap,
and refrigerate overnight.
While the cake is chilling, prepare the toppings.
First, supreme the orange. This means to remove
the inner fruit of the orange by cutting away all of
the peel and pith and removing it from the
membranes. To do this, take a very sharp knife
and cut the top and bottom of the orange peel off
to make both sides flat. Then, very carefully cut
all of the rind and pith away from the fruit so it
makes a nice round fruit where only the flesh
of the orange is showing. Reserve the rind.
Next, cut along each membrane of the orange
segments to remove the inner segments away
from the membranes – they should come out
rather easily. Remove the inner fruit and reserve
in a separate bowl.
Next, prepare the candied orange peel. From the
peel that was cut from the fruit, cut away the
bitter white pith. Then cut the peel into small
strips (longer ribbon-like strips come out nicely).
Put 2 cups of the water into a saucepan and
bring to a boil. Add the orange peels and boil for
10 to 15 minutes, until they are very soft, but not
falling apart. Drain, rinse, and then lay out to dry.
Put the sugar and remaining 2 cups of water into
the saucepan. Bring to a boil and cook until the
sugar is just dissolved. Add the dried peels and
return to a boil. Reduce the heat to bring the
liquid to a simmer and cook until the peels are
nicely coated with the sugar syrup, about 40
minutes.
While the orange peels are cooking, put a cooling
rack into a baking pan to catch any excess sugar
and dry out the peels. Put the remaining cup of
sugar into a shallow bowl.
Once the cooked peels are ready, use a small
strainer to remove from the saucepan and gently
toss in the granulated sugar. Remove and place
on the cooling rack, being sure the strips are not
touch one another. Allow to stand at room
temperature until dry.
Once the cake is fully chilled, remove from the
springform pan (use a paring knife or offset
spatula to assist in separating it from the sides
37
of the pan). Top with the orange supremes and
candied peels.
Nutritional analysis per serving (based on 12 servings):
Calories 489 (41% from fat) • carb. 67g • pro. 5g • fat 22g
sat. fat 16g • chol. 124mg • sod. 195mg • calc. 18mg
fiber 1g
Birthday Sheet Pan Cake
with No-Fuss Vanilla
Frosting
The cake of every kid’s dreams, or possibly the
nostalgia cake for the grown-ups out there. This fun
cake will definitely make the next birthday even more
celebratory. We provide instructions on how to make
it a simple sheet cake, but it can also be made using
two 9-inch round cake pans and be made into a
Makes 1 sheet cake (16 servings)
Cake:
2 cups cake flour, not self-rising
1 tablespoon baking powder
¾ teaspoon fine sea salt
2 large eggs, room temperature
2 large egg yolks, room temperature
1¾ cups granulated sugar
2 teaspoons pure vanilla extract
1 cup vegetable oil
1½ cups buttermilk, room temperature
½ cup rainbow sprinkles mixed with
Frosting:
8 tablespoons (1 stick) unsalted butter,
4 ounces cream cheese, room temperature
4 cups confectioners’ sugar, sifted
Pinch fine sea salt
4 tablespoons whole milk, room
¼ teaspoon pure vanilla extract
¼ cup rainbow sprinkles
Coat a ½-sheet baking pan with cooking spray
and line with parchment paper. Reserve. Preheat
oven to 350°F with the rack in the middle position
Put the flour, baking powder, baking soda, and
salt in the Cuisinart
chef’s whisk and select the Mixing setting and
the Dry Ingredient Mixing program. Remove and
reserve in a separate bowl.
traditional layer cake.
1 tablespoon flour
room temperature
temperature
®
mixing bowl. Attach the
®
Put the eggs, yolks, and sugar into the Cuisinart
mixing bowl. Mix on Speed 6 until light and fluffy,
about 2 minutes. Add the vanilla extract and mix
until incorporated. Decrease speed to 2 and
gradually add the oil. Increase to Speed 4 and
mix until fully incorporated, about 1 minute.
Scrape entire bowl. Add
dry ingredients to the bowl and mix until
¹⁄
of the reserved
³
incorporated. Add ½ of the buttermilk and mix
until incorporated. Repeat, ending with the dry
mixture. Scrape entire bowl as necessary.
Add the sprinkles and mix on Speed 1 until just
incorporated. Pour the batter into the prepared
pan. Bake until golden, edges start to pull away
from the sides of the pan and the center springs
back to the touch, about 20 minutes. Remove
and cool to room temperature.
While the cake is cooling, prepare the frosting.
Be sure that the mixing bowl and paddle are
clean and dry. Put the butter and cream cheese
into the mixing bowl. Using the flat mixing
paddle, mix on Speeds 3 to 4 to soften and fully
combine, about 1 minute. Add the sugar, salt,
milk, and vanilla extract and mix, starting on
Speed 1 and gradually increasing to Speed 6
until light and fluffy. Press the dial to pause as
necessary to scrape the entire bowl and paddle.
Once the cake is cool, spread the frosting on top
and then evenly decorate with the sprinkles. Slice
and serve! If preparing the 9-inch layer cake, then
assemble as you would for a layer cake, by
spreading between the two layers, or 4 halves
(dividing each cake into two layers). Decorate as
desired.
Nutritional information per serving (frosted):
Calories 324 (42% from fat) • carb. 43g • pro. 4g • fat 16g
sat. fat 2g • chol. 47mg • sod. 225mg • calc. 52mg
fiber 0g
Chocolate Chip
Cookie Cake
For those chocolate chip cookie lovers, here is a
giant, soft-in-the-middle cookie. It is best eaten the
same day, but if wrapped well can be enjoyed up to
two days (refrigerate if topping with whipped cream).
Makes one 9-inch cookie cake, about 12 servings
Nonstick cooking spray or softened
butter for greasing the pan
2¼ cups unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
38
½ teaspoon espresso powder
16 tablespoons (2 sticks) unsalted butter,
cut into 1-inch pieces, room temperature
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs, room temperature
1½ teaspoons pure vanilla extract
2 cups mixed chocolate chips
(semisweet, bittersweet, white chocolate)
Flake sea salt, for sprinkling
½ cup whipped cream, for decorating
2 tablespoons rainbow sprinkles,
for decorating
Coat a 9-inch round cake pan with the softened
butter or nonstick cooking spray. Line the bottom
of the pan with parchment paper. Reserve.
Put the dry ingredients into the Cuisinart
®
mixing
bowl. Attach the chef’s whisk and select the Dry
Ingredient Mixing program. Transfer to a separate
bowl. Reserve.
Put the butter and sugars into the mixing bowl.
Attach the flat mixing paddle and select the
Creaming program. Press the dial to pause the
program as necessary to scrape the entire bowl
and paddle. The mixture should be light and fluffy
by the end of the program. It may not need the
full program time, so keep an eye on the mixture
and stop when it is nice and creamy. Once the
butter and sugars are nicely mixed, stop and
scrape the bowl well.
Set to Speed 3 and add the eggs, one at a time,
and the vanilla extract, allowing each egg to fully
incorporate before adding the next. Scrape the
entire bowl. With the mixer running on Speed 2,
add the dry ingredients and mix until just
combined. Scrape the entire bowl well and then
add the chocolate chips. Increase to Speed 3
and mix just until fully incorporated.
Transfer the dough to the prepared cake pan and
press to evenly cover the pan. Wrap well and
transfer to a freezer for a minimum of 3 hours, up
to overnight.
Preheat oven to 350°F with rack in middle
position. Transfer the frozen cookie cake in the
pan to preheated oven and bake until the cookie
cake is just set (it will look dry on top, but still be
soft), about 30 minutes. Remove and sprinkle
with the flaked sea salt. Once cool remove from
pan. Decorate as desired with the whipped cream
and sprinkles.
Nutritional information per serving:
Calories 324 (42% from fat) • carb. 43g • pro.4g • fat 16g
sat. fat 2g • chol. 47mg • sod. 225mg • calc. 52mg
fiber 0g
Key Lime Mini
Cheesecakes
Key limes can be found in many grocery stores.
They are a smaller, sweeter, type of lime, but if they
cannot be found, substituting with traditional limes
will work, it will just be a bit more sour.
Makes 12 individual cheesecakes
Graham Cracker Crust:
½ cup graham cracker crumbs (3 full
cracker sheets)
1 tablespoon granulated sugar
Pinch ground cinnamon
Pinch fine sea salt
2 tablespoons unsalted butter, melted and
cooled slightly
Filling:
16 ounces (2 standard packages)
cream cheese, each cut into 4 pieces,
room temperature
²⁄³ cup granulated sugar
1 tablespoon grated key lime zest
(4 key limes)
Pinch fine sea salt
2 large eggs, room temperature
½ cup sour cream, or full-fat plain
Greek yogurt, room temperature
1½ tablespoons key lime juice
¼ teaspoon pure vanilla extract
Preheat oven to 300°F with the rack in the middle
of the oven. Line a 12-cup muffin pan with liners
(if you are able to locate silicone reusable liners,
they work very well).
Prepare the crust. Put all of the crust ingredients
into a small bowl and stir together with a fork
(if using full graham crackers, this crust can be
prepared in a mini food processor. First grind
the graham crackers and then process in the
remaining ingredients). Divide the crumb crust
evenly into the bottom of the cupcake liners,
pressing down with your fingers or a spoon,
to make it even. Bake 5 minutes and then allow
to cool while preparing filling.
Put the cream cheese into the Cuisinart
bowl and fit with the paddle attachment.
®
mixing
39
Starting on Speed 3 and increasing to Speed 6,
mix until very smooth – you want to be sure there
are no lumps. Scrape the mixing bowl and paddle
often to be sure that the cream cheese is very
smooth. While mixing on Speeds 5 to 6, gradually
add the sugar, about ¼ cup at a time, the zest,
and the salt, mixing until very smooth. Add the
eggs, one at a time, mixing on Speed 4, being
sure each is fully incorporated into batter before
adding the next. Scrape down the bowl between
adding eggs. Add the sour cream, key lime juice,
and vanilla extract. Mix on Speed 2 until creamy,
about 1 minute.
Scoop batter into the cupcake liners – do not
scrape any thick bits from the sides of the bowl,
as they are not thoroughly mixed in and will
change the texture of your finished cheesecakes.
Tap the pan a few times to remove air bubbles.
Transfer the filled pan to the preheated oven and
bake for about 15 minutes. The cheesecakes will
still be jiggly at this point, but that is OK. Remove
from oven and bring to room temperature. Cover
well and refrigerate to fully chill prior to serving.
Nutritional information per individual cheesecake:
Calories 241 (64% from fat) • carb. 18g • pro. 4g • fat 18g
sat. fat 11g • chol. 74mg • sod. 195mg • calc. 420mg
fiber 1g
(these may also be sprayed so that the liners
cleanly come off the cupcakes).
Put the flour, starches, baking powder, soda,
xanthan gum, and salt into the Cuisinart
bowl. Attach the chef’s whisk and select the
®
mixing
Dry Ingredient Mixing program.
With the mixer running on Speed 3, add the
remaining ingredients, in the order listed, and mix
until all ingredients are incorporated. Scrape the
entire bowl to ensure all of the ingredients are
evenly incorporated.
Scoop batter into prepared muffin pans.
Bake until golden and a cake tester comes
out clean, about 30 minutes for regular-sized
muffins, 15 minutes for minis. Remove from oven,
cool in pans on a wire rack until cool to touch
and then transfer cupcakes to a wire cooling rack
to cool completely before frosting.
Nutritional analysis per standard cupcake:
Calories 396 (22% from fat) • carb. 77g • pro. 4g • fat 10g
sat. fat 1g • chol. 0mg • sod. 359mg • calc. 50mg • fiber 2g
Angel Food Cake
Serve with Whipped Cream (page 44) and fresh
berries for a light and delicious summer dessert.
Gluten-Free Golden
Cupcakes
These cupcakes pair very nicely with our Dairy-Free
Vanilla Frosting (page 42)
Makes 12 standard cupcakes or 42 mini
cupcakes
Nonstick cooking spray
2 cups sorghum flour
1 cup potato starch
½ cup arrowroot starch
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon fine sea salt
1½ cups agave nectar
½ cup olive oil
¾ cup butternut squash purée
2 tablespoons pure vanilla extract
1 teaspoon white vinegar
Lightly coat a standard or mini muffin pan with
cooking spray. Cupcake liners may be used
Makes one 9-inch cake, 12 servings
1½ cups granulated sugar, divided
1¼ cups cake flour
12 large egg whites
1¼ teaspoons cream of tartar
¼ teaspoon fine sea salt
1 teaspoon pure vanilla extract
Preheat oven to 325˚F.
Sift ¾ cup of the sugar together with the cake
flour in a mixing bowl; reserve.
Put egg whites into the Cuisinart
®
mixing bowl.
Attach the chef’s whisk and begin mixing on
Speed 5. Once whites are foamy, add cream of
tartar and salt and gradually increase to Speed
12. While mixing on Speed 12, slowly add
remaining ¾ cup of granulated sugar and vanilla
extract and continue to mix until the peaks are
firm and glossy. Remove bowl from mixer.
Gradually sift the reserved flour and sugar into
the whites and carefully fold in with a large rubber
spatula. Be gentle when folding, but at the same
time make sure all ingredients are evenly
incorporated. Spoon batter into an ungreased,
40
9-inch tube pan. Smooth the top by evenly
spreading with a rubber spatula.
Bake for about 45 minutes, until a toothpick that
has been inserted comes out clean. Invert pan
onto the neck of an empty long-necked bottle
(such as a wine bottle) and allow to cool
completely. To remove cake from pan, remove
the pan from the neck of the bottle and slide the
tip of a long, narrow knife between the cake and
the pan. Cover the pan with a plate and invert it,
sliding the knife along the bottom of the pan until
it is free.
Nutritional analysis per serving:
Calories 167 (1% from fat) • carb. 37g • pro. 5g • fat 0g
sat. fat 0g • chol. 0mg • sod. 278mg • calc. 5mg • fiber 0g
FROSTINGS, ICINGS,
MOUSSES, AND FILLINGS
has been added, increase speed to about 10 to
incorporate remaining. Once all of the butter has
been added, add the vanilla extract and salt,
mixing until all is incorporated.
Use immediately or store in an airtight container
in the refrigerator for up to 10 days. Bring to
room temperature after refrigeration.
TIP: If the buttercream appears curdled, beat on
Speed 12 until smooth—this occurs when the
butter is too soft or warm.
Nutritional analysis per serving (2 tablespoons):
Calories 130 (64% from fat) • carb. 11g • pro. 1g • fat 9g
sat. fat 6g • chol. 63mg • sod. 35mg • calc. 5mg • fiber 0g
Swiss Buttercream
Swiss buttercream, a more forgiving and stable
version, will be ready to use immediately after
making and can be used for traditional frosting
and piping.
French Buttercream
The classic frosting. Temperature is key to achieving
a smooth and delicious result. Having a candy/deep
fat thermometer on hand takes out the guesswork.
Makes 4 cups
1¾ cups granulated sugar
5 tablespoons water
7 large egg yolks
24 tablespoons (3 sticks), unsalted butter,
cold and cut into ½-inch cubes
¾ teaspoon pure vanilla extract
½ teaspoon fine sea salt
Put sugar and water together into a small
saucepan and place over medium heat until
sugar is melted and the mixture reaches 235°F.
Put the yolks into the Cuisinart
Attach the chef’s whisk and mix on Speed 8,
gradually increasing speed from the start, until
thick and creamy, about 3 minutes. Scrape the
entire bowl and then slowly turn up to Speed 12
and continue to whip until pale yellow in color, 5
minutes.
Reduce speed to 6 and slowly pour in the sugar
mixture while the mixer is running. Once all the
sugar is added, scrape the entire bowl and slowly
turn up to Speed 12 until the bowl is completely
cool, about 10 minutes. When the bowl is cool,
turn speed down to 7 and add the butter very
slowly, a piece at a time. When half of the butter
®
mixing bowl.
Makes about 6 cups
8 large egg whites
1¾ cups granulated sugar
½ teaspoon fine sea salt
5 sticks (1¼ pounds) unsalted butter,
cold and cut into ½-inch cubes,
room temperature
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Put egg whites, sugar and salt in the
Cuisinart® mixing bowl. Place bowl over a pan of
simmering water and whisk the whites constantly
until the temperature reaches 140°F.
Place bowl on mixer. Attach the chef’s whisk.
Once whites come to temperature, mix on Speed
10 until cool, about 15 minutes. Once cool,
decrease speed to 3 and add the butter, piece by
piece, until each is fully incorporated before
adding the next. Scrape down the entire bowl as
necessary.
Once all the butter is added, add the lemon juice
and vanilla extract and mix until fully
incorporated, about 1 minute. Increase speed to
8 and beat until smooth and silky, about 2 to 3
minutes.
Use immediately or store in an airtight container
in the refrigerator for up to 10 days. Bring to
room temperature after refrigeration.
41
TIP: If the buttercream appears curdled, beat on
Speed 12 until smooth—this occurs when the
butter is too soft or warm.
Nutritional analysis per serving (2 tablespoons):
Calories 115 (72% from fat) • carb. 7g • pro. 1g • fat 9g
sat. fat 7g • chol. 25mg • sod. 9mg • calc. 0mg • fiber 0g
Chocolate Frosting
A light and fluffy classic.
Makes about 3 cups
4 cups confectioners’ sugar, sifted
4 ounces unsweetened chocolate,
melted and cooled
2 ounces semisweet chocolate,
melted and cooled
8 tablespoons (1 stick) unsalted butter,
cut into ½-inch pieces, room temperature
2 teaspoons pure vanilla extract
¼ teaspoon fine sea salt
10 to 12
tablespoons milk or cream
Put all ingredients except the milk or cream into
the Cuisinart
whisk and mix on Speed 2 for 2 minutes.
®
mixing bowl. Attach the chef’s
Add 8 tablespoons of the milk. Increase speed
to 5 and beat until smooth and fluffy, about
4 minutes. Scrape the entire bowl as necessary.
Add remaining milk, tablespoon by tablespoon,
as needed for ease of spreading.
Nutritional analysis per serving (2 tablespoons):
Calories 158 (39% from fat) • carb. 24g • pro. 1g • fat 7g
sat. fat 5g • chol. 12mg • sod. 30mg • calc. 21mg • fiber 1g
Cream Cheese Frosting
A classic cream cheese frosting, perfect for a variety
of cakes, especially carrot and chocolate.
Makes 4 cups
1 pound (two standard 8-ounce packages)
cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter,
cut into 1-inch pieces, room temperature
5½ cups confectioners’ sugar, sifted
¼ teaspoon kosher salt
2 teaspoons pure vanilla extract
Put cream cheese in the Cuisinart® mixing bowl.
Attach the flat mixing paddle and mix on Speed 4
until smooth, about 1½ to 2 minutes. Add butter
and beat until fully incorporated and smooth,
stopping to scrape down as necessary. Reduce
speed to 2 and, with the mixer running, slowly
add the sifted confectioners’ sugar and salt to
the bowl and mix until incorporated, about 2
minutes. Scrape the entire bowl well. Add vanilla
extract. Mix on Speed 5 until incorporated.
Refrigerate to set, at least 30 minutes.
Nutritional analysis per serving (2 tablespoons):
Calories 157 (43% from fat) • carb. 21g • pro. 1g • fat 8g •
sat. fat 5g • chol. 23mg • sod. 46mg • calc. 14mg • fiber 0g
Dairy-Free Vanilla Frosting
This frosting pairs very well with the Gluten-Free
Makes about 2 cups
1 cup non-hydrogenated vegetable
2 cups confectioners’ sugar, sifted
1 tablespoon pure vanilla extract
¼ teaspoon fine sea salt
Put the shortening into the Cuisinart® mixing
bowl. Attach the chef’s whisk and begin whisking
on Speed 2, increasing up to Speed 5 to cream
and make smooth, about 30 seconds. Scrape the
entire bowl and then add the sugar. Start the
mixer on Speed 2 and then slowly increase
speed to 5 to incorporate the sugar.
Scrape the bowl again and then add the vanilla
extract and salt. Mix again, increasing up to
Speed 10 until smooth and fluffy, about 30
seconds.
Calories 182 (61% from fat) • carb. 19g • pro. 0g • fat 13g
sat. fat 6g • chol. 0mg • sod. 33mg • calc. 36mg • fiber 0g
Golden Cupcakes (page 40).
shortening
Nutritional analysis per serving (2 tablespoons):
Royal Icing
This icing is great for decorating sugar cookies
or cakes. You can add food coloring to color it
Makes 1½ cups
4 cups confectioners’ sugar, sifted
1 large egg white, slightly beaten
2 tablespoons whole milk
1 teaspoon fresh lemon juice
Put the sugar into the Cuisinart® mixing bowl.
Attach the chef’s whisk and mix on Speed 3 and,
or extracts to flavor it.
42
with the mixer running, slowly add in the egg
white until fully incorporated, about 1 minute.
While the mixer is still running, add the milk and
lemon juice and mix until fully incorporated.
Scrape the entire bowl as necessary. Continue
mixing until soft peaks form, about 2 minutes.
Use immediately or cover the bowl with a damp
cloth so the icing does not harden. If using
coloring or a flavoring extract for the icing, add it
with the milk and lemon juice.
Nutritional analysis per serving (2 tablespoons):
Calories 163 (1% from fat) • carb. 40g • pro. 0g • fat 0g •
sat. fat 0g • chol. 0mg • sod. 6mg • calc. 3mg • fiber 0g
Chocolate Glaze/Ganache
Use to frost or fill your favorite cakes.
Makes about 1 cup
6 ounces chocolate (may use bittersweet
or semisweet), chopped
¾ cup heavy cream
3 tablespoons unsalted butter, cut into
1-inch pieces
Pinch fine sea salt
Put the chopped chocolate in the Cuisinart®
mixing bowl.
Put the heavy cream into a small saucepan and
bring to just a simmer. Pour hot cream over
chocolate. Allow to sit for 1 minute to cool
slightly.
Attach the chef’s whisk and mix on Speed 4 until
chocolate is melted and the mixture comes
together, about 2 minutes. Add butter, one cube
at a time, and whisk until fully incorporated and
shiny. Add the salt and stir to combine.
If using as a glaze, use immediately. If using
as a filling, allow to sit until slightly hardened.
Any leftovers can be refrigerated until solid, and
then scooped and shaped into truffles.
Nutritional analysis per serving (2 tablespoons):
Calories 221 (79% from fat) • carb. 11g • pro. 2g • fat 21g
sat. fat 13g • chol. 42mg • sod. 8mg • calc. 15mg • fiber 2g
Simple Chocolate Mousse
Whipping cream is effortless in the Cuisinart®
Stand Mixer. Plus, you can fold in the chocolate on
Speed 1 without worrying about over-mixing.
Makes 5 cups
6 ounces good quality, bittersweet
chocolate, coarsely chopped
1¾ cups heavy cream, divided
1 tablespoon pure vanilla extract
Pinch fine sea salt
2 tablespoons brandy or liqueur
(optional, e.g., hazelnut, coffee or
orange)
In a double boiler set over barely simmering
water, melt the chocolate with 2 tablespoons of
the heavy cream, stirring until smooth. Remove
from the heat and let cool until lukewarm. Stir in
the vanilla extract, salt, and brandy or liqueur
(if using).
Add the remaining cream to the mixing bowl of
the Cuisinart
select the Whipping Cream program. Allow to mix
until soft peaks have formed, this may happen
before the end of the program.
Stir about a quarter of the whipped cream into
the cooled, melted chocolate mixture. Then fold
in the remaining whipped cream.
Cover and refrigerate the mousse for 30 minutes.*
Spoon or pipe into serving bowls or goblets.
If desired, garnish with shaved or finely chopped
chocolate and a dollop of whipped cream.
Chocolate mousse can be stored in the
refrigerator for up to 2 days
* If using the mousse to fill a pie, pour mixture
directly into cooled pie crust, as in our
Chocolate Cream Pie on page 37.
Calories 240 (78% from fat) • carb. 10g • pro. 1g • fat 21g
sat. fat 13g • chol. 56mg • sod. 0mg • calc. 0mg • fiber 1g
®
Stand Mixer. Attach the whisk and
Nutritional analysis per serving (½ cup):
43
Whipped Cream
Whipped cream can over-whip very quickly. Once it
starts getting thick, check it often by lifting the head
of the mixer and looking for medium peaks.
Makes about 3½ cups
2 cups heavy cream
3 to 4 tablespoons confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
Put heavy cream into the Cuisinart® mixing bowl.
Attach the chef’s whisk and select the Whipping
Cream program. Once bubbles start to form,
gradually add the confectioners’ sugar and vanilla
extract.
Stop the mixer once the desired stiffness of
whipped cream has been achieved.
Nutritional analysis per serving (2 tablespoons):
Calories 122 (93% from fat) • carb. 2g • pro. 0g • fat 11g
sat. fat 8g • chol. 46mg • sod. 0mg • calc. 0mg • fiber 0g
Whipped Coffee
Made from only a few ingredients, the whipping of
instant coffee, sugar, and hot water turns into an
incredible foam-like dessert, which is typically served
over a glass of ice-cold milk but also excellent either
topped on hot or iced coffee, eaten with a spoon,
or put on top of cake or ice cream.
Makes about 3½ cups
½ cup instant coffee or espresso
(fine granules are better than large)
¹⁄³ cup granulated sugar
½ cup hot water
Pinch fine sea salt
Shaved chocolate, optional
Put all of the ingredients into the Cuisinart®
mixing bowl. Attach the chef’s whisk and begin
mixing on Speed 3. Gradually increase to Speed
12 and continue to mix until very fluffy and foamy,
about 6 minutes.
Spoon over a glass of ice and milk, ice cream,
or cake. Top with some shaved chocolate for an
extra sweet treat.
Nutritional analysis per serving (2 tablespoons):
Calories 122 (93% from fat) • carb. 2g • pro. 0g • fat 11g
sat. fat 8g • chol. 46mg • sod. 0mg • calc. 0mg • fiber 0g
©2021 Cuisinart
44
Stamford, CT 06902
Printed in China
21CE077654
IB-14590-ESP
Loading...