Cuisinart Blender DLC XP User Manual

Food Processor

DLC-XP

6. The slicing disc is on the edge of one of the long sides of the

foam block; the shredding disc is on the other side. Two

additional slicing discs are on the edge of one of the short

sides of the foam block. Slide them out of their grooves

WITH GREAT CARE; THE BLADES ARE VERY SHARP.

heavy-duty motor that handles high volume processing with

ease. The DLC-X Plus is a true workhorse, capable of mixing,

slicing, shredding, and chopping batch after batch of the heaviest

ingredients without stalling. Expert engineering guarantees reli-

able operation and professional performance – even on the

biggest jobs – for many years to come. Count on Cuisinart to let

you Savor the Good Life™ with family and friends!

7. Only the work bowl cover and pusher assembly now remain

in the foam block. Grasp an edge of the work bowl cover and

pull it straight up. The pusher assembly will slide away from

the work bowl and remain in place. Lift it straight up to

remove.

TABLE OF CONTENTS

8. Lift out the plastic foam block.

9. Lift out the cardboard frame.

The Parts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 3

The Processing Tools . . . . . . . . . . . . . . . . . . . . . . . . .Page 3

Assembling the Parts . . . . . . . . . . . . . . . . . . . . . . . . .Page 4

Using the Pusher

10. The machine base and work bowl with metal blade are at the

bottom of the box. CAREFULLY REMOVE THE METAL

BLADE BY GRASPING THE CENTER WHITE HUB AND

LIFTING IT STRAIGHT UP. NEVER TOUCH THE BLADES

AS THEY ARE RAZOR SHARP.

Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 4

Connecting the Stem

to a Disc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 5

Operating the Controls . . . . . . . . . . . . . . . . . . . . . . . .Page 5

Practicing with Food . . . . . . . . . . . . . . . . . . . . . . . . . .Page 6

Removing Processed

11. Remove the base and bowl together by grasping the plastic

bowl at the top with both hands and lifting the bowl straight

up. Do not rotate the bowl clockwise on the base. This will

cause the bowl to separate from the base.

Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 7

Chopping and Puréeing . . . . . . . . . . . . . . . . . . . . . . .Page 7

Fruits and Vegetables . . . . . . . . . . . . . . . . . . . . . .Page 7

Hard Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 7

Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 8

Citrus Peel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 8

Sticky Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 8

Meat, Poultry and Fish . . . . . . . . . . . . . . . . . . . . .Page 8

Nuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 9

Nut Butters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 9

Flavored Butters . . . . . . . . . . . . . . . . . . . . . . . . . .Page 9

Cheese Spreads and

Dips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 9

Beating Egg Whites . . . . . . . . . . . . . . . . . . . . . . . . . .Page 9

Whipping Cream . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 10

Making Mayonnaise . . . . . . . . . . . . . . . . . . . . . . . . .Page 10

Making Crumbs and

12. Place the food processor on a counter or table and read

the instructions thoroughly before using the machine.

13. Save the shipping cartons and plastic foam blocks.

You may want to use them at a later date.

NOTE: Remember to return your warranty card complete

with all information carefully filled out.

INTRODUCTION

The Cuisinart DLC-X Plus features Cuisinart’s world-renowned

food processing technology plus the largest work bowl on the

consumer market. This is the best food processor for the big

jobs. The 20-cup work bowl holds enough processed foods to

make big batches, and the extra large feed tube is designed to

make those sizeable processing jobs fast and efficient. The

1-1/2 pint capacity feed tube is wide enough to hold whole fruits

and vegetables for perfect slices of tomatoes, potatoes, onions

and oranges. This feed tube also saves valuable prep time by

eliminating the need for much of the precutting.

Crumb Crusts . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 10

Making Pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 10

Making Quick Breads . . . . . . . . . . . . . . . . . . . . . . . .Page 10

Processing Yeast Dough . . . . . . . . . . . . . . . . . . . . .Page 11

Slicing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 14

To keep the big jobs running smoothly, Cuisinart uses a powerful,

Round Fruits and

Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 14

THE PARTS

Whole Peppers . . . . . . . . . . . . . . . . . . . . . . . . . .Page 14

If it Doesn’t Fit . . . . . . . . . . . . . . . . . . . . . . . . . .Page 14

Cabbage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 14

Small Round Fruits and

Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 15

Long Fruits and

The Cuisinart^®DLC-X Plus food processor, a compact and

versatile appliance, has a large feed tube that is easy to use.

The machine chops, minces, shreds, grates, slices, blends,

purées, emulsifies, mixes and kneads – all with great efficiency

and speed.

Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 15

Small Amount of

Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 15

French-cut Green

Completely assembled, it is only 17 inches high (43 cm) and

stores conveniently under most kitchen cabinets. With the

cover inverted, it is 12¹⁄2 inches high (32 cm). It includes:

Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 15

Julienne or Matchstick

Strips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 15

Cooked Meat and

Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 16

Uncooked Meat and

1. A motor base with a vertically projecting shaft and two

control levers.

2. A work bowl with an 8-inch diameter (20 cm).

3. A cover with a large feed tube 5 inches long x 3¹⁄4 inches

wide (13x 8cm).

Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 16

Sausages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 16

Salami and Hard

4. An easy to use pusher assembly that slides over the

feed tube.

5. A sharp metal blade.

6. A plastic dough blade.

Sausages . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 16

Shredding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 16

Round Fruits and

7. Three serrated slicing discs, to produce slices 2 mm,

4 mm or 6 mm thick.

Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 16

Long Vegetables . . . . . . . . . . . . . . . . . . . . . . . . .Page 16

Cabbage for Coleslaw . . . . . . . . . . . . . . . . . . . .Page 16

Hard Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 16

Firm Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 16

Processing Cheese . . . . . . . . . . . . . . . . . . . . . . . . .Page 17

Making Baby Food . . . . . . . . . . . . . . . . . . . . . . . . . .Page 17

Adapting Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 17

Cleaning and Storing . . . . . . . . . . . . . . . . . . . . . . . .Page 18

Troubleshooting Guide . . . . . . . . . . . . . . . . . . . . . . .Page 19

For Your Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 19

Technical Information . . . . . . . . . . . . . . . . . . . . . . . .Page 20

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 20

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 48

8. A shredding disc.

9. A detachable stem that fits all discs.

10. A plastic spatula.

11. A plastic cleaning tool.

THE PROCESSING TOOLS

The metal blade is the master tool, the one you’ll use most

often. It chops raw and cooked fruits, vegetables, meat, fish

and cheese to the exact consistency you want — from coarse

to fine, even to a purée. You control the texture. It chops nuts,

makes nut butters, makes mayonnaise and Hollandaise sauce,

and mixes tender, flaky pastry.

The dough blade mixes and kneads yeast doughs more

efficiently than the metal blade. Use it for all yeast dough

unless the recipe calls for less than 3¹⁄2 cups of flour

(17¹⁄2 ounces, 500g).

Both the metal blade and the dough blade have locking

devices that prevent heavy, sticky mixtures from driving the

blade upward on the shaft. See page 5 for details.

See page 5 for complete instructions on connecting the

detachable stem to a slicing or shredding disc.

Place the cover on the bowl, with the feed tube at the rear,

slightly to the right of rear center. The locking devices on the

cover should be at the left of the locking tabs on the front rim

of the work bowl. Turn the cover counterclockwise to lock it

into place.

Each slicing disc has a long blade that makes beautiful whole

slices with no torn edges. In addition to slicing whole fruits and

vegetables, these discs slice cooked meat, semi-frozen raw

meat, slender loaves of bread and even sticks of butter, if they

are very cold.

Pick up the pusher assembly in your left hand, with the two

descending tabs away from you. Slide the assembly over the

feed tube on the work bowl cover and push it down as far as it

will go. It will click into a locked position. The motor will not

start unless the pusher assembly is locked in place.

The medium shredding disc processes most firm and hard

cheese into long, attractive shreds. It also shreds vegetables

like carrots, onions, radishes and zucchini, and it processes

nuts and chocolate to a uniform fine texture. The single

detachable stem fits all the slicing discs and the shredding

disc, making storage easy in limited space. Stem locks

securely to the underside of any disc. See page 5 for

assembly instructions.

USING THE PUSHER ASSEMBLY

The pusher assembly has 3 parts:

1. A small removable pusher that fits into a central tube in a

large pusher. The small pusher is for processing food like

single carrots or cucumbers, for continuous feeding of

small, hard food like garlic, onions and chunks of cheese,

and for adding liquid while the machine is running. A funnel

helps when adding dry ingredients like flour and sugar

through the small feed tube.

ASSEMBLING THE PARTS

Place the base on a counter or table near a 3-prong electrical

outlet. Position it so you look at the front of it. Do not plug it in

until the processor is completely assembled.

Pick up the transparent work bowl, holding it in both hands

with the handle toward you.

2. A larger pusher that is permanently mounted within a

sleeve. The pusher moves freely within the sleeve to allow

slicing and shredding large pieces of food.

Place the bowl on the base, fitting its central tube over the

motor shaft on the base and placing its handle slightly to the

left of front-center (at about a 7 o’clock position).

3. A sleeve, with two descending tabs. One locks the sleeve to

the work bowl; the other pushes down the activating rod at

the back of the work bowl, permitting the processor motor

to start. A white slide lock on the back of the sleeve locks

the large pusher so it cannot slide up and down. Always

lock it when using the small feed tube.

Turn the bowl counterclockwise as far as it will go. It will lock

into position.

Pick up the metal blade, noting the outline on top. It matches

the shape of the motor shaft.

Place the blade over the motor shaft, lining up the outline with

the shaft. It should easily drop into place. Be sure it is pushed

down as far as it will go. If it is not all the way down, it may

become damaged. Push only on the center section; never

touch the cutting blade. Check to be sure the blade is all the

way down by turning it back and forth while pushing it down.

When you use the large feed tube, the small pusher must

always be locked into place. To lock it, turn it counterclockwise

until the tabs on its rim slide under ridges on the rim of the

large pusher.

The pusher assembly slides over the feed tube on the

processor cover. A downward push locks it into position.

The disc and stem assembly can now be inserted in the

work bowl.

When you are using the metal blade or the dough blade, move

Note the shape outlined on top of the disc, which matches the

the slide lock on the back of the pusher assembly to the locked shape of the motor shaft. Place the disc over the motor shaft,

position. Push down the large pusher to lock it. Now you can

remove the cover and pusher assembly in one motion. Hold

the pusher assembly with your fingers away from the locking

tabs and turn it clockwise. Lift it off and the cover will come

with it.

lining up the outline with the shaft. It should easily drop into

place. Be sure it is pushed down as far as it will go. Push

down on the outside rim only; never touch the cutting blades.

To disconnect the stem, place the disc on a flat, stable surface,

stem up. Hold it firmly with your index finger and thumb. Be

careful not to touch the cutting blade. Slide the stem release

button at the side of the stem up as far as it will go and hold it

up as you turn the stem counterclockwise. Lift the stem from

the disc.

When you are using a slicing or a shredding disc, move the

slide lock on the back of the pusher assembly to the unlocked

position so the large pusher can move up and down freely. To

remove it, hold it in your left hand with your fingers on the wide

locking tab. Press firmly and lift up. The pusher assembly will

come off easily; your right hand is free to reload the feed tube.

OPERATING THE CONTROLS

Plug the machine into an electrical outlet. (First, make sure

that your household voltage matches that shown on the label

on the bottom of the base.)

IMPORTANT CAUTION:

Always be sure the machine is unplugged before you practice

locking and unlocking the pusher assembly. A special circuit

stops the motor as soon as the pusher assembly is unlocked.

Rapid and repeated locking and unlocking when the machine

is plugged in is never necessary with normal use; it will make

the machine inoperable.

The plug is a 3-prong grounding plug that must be connected

to a properly grounded 3-prong outlet with an electrical rating

of at least 20 amperes. If you don’t have a 3-prong grounded

outlet, use an adapter to connect the processor to household

electricity.

CONNECTING THE STEM TO A DISC

Place the disc, cutting side down, on a flat, stable surface. Be

careful when handling it; its cutting blade is very sharp. Note

the semicircular plastic connector in the center, with the sym-

An adapter is included with machines that operate from

120 volts. Connect the grounding tab on the adapter to ground.

If you use an adapter that is not connected to ground, you risk

personal injury and damage to the food processor.

bols and ∆ on its outer rim. These symbols will guide you in

•

connecting the disc to the stem. Hold the disc firmly with your

Never use an adapter with a 3-prong grounded outlet. Never

use a 2-wire extension cord or an extension cord longer than

12 ft. (3.6 m). If you must use an extension cord, be sure it is

properly rated and plugged into a properly grounded outlet.

index finger near the and your thumb near the ∆, (or the

reverse, if you are left-handed).

•

Pick up the stem, holding it with the connector down. Note that

the tab on one end of the connector is marked and the center

•

Another feature of the power plug is its right-angle construc-

tion. The heavy-duty electrical cord for this processor is less

flexible than lighter wiring. The plug is designed to prevent the

cord from projecting awkwardly from the electrical outlet.

tab is marked ∆. Line up the symbols with matching symbols

on the disc.

Push the stem down and turn it clockwise, sliding the tabs on

the stem under metal clamps on the disc. Turn it as far as it

will go, to lock it into position. Now try to turn it counterclock-

wise. If it is properly locked, it will not move.

If you are plugging the processor into a vertical duplex outlet,

we suggest using the lower connection and leaving the upper

one for another appliance.

There are two levers on the base of the machine. They give

you fingertip control of processing.

PRACTICING WITH FOOD

After trying continuous operation with the ON lever and pulsing with

the PULSE/OFF lever, practice with some food. A raw zucchini or

potato is a good choice. Cut it in 2 inch (5 cm) pieces.

Insert the metal blade and put the pieces in the work bowl.

Put on the cover and the pusher assembly; press the pusher

assembly down to lock it into place. Press and release the

PULSE/OFF lever two or three times and see what happens.

Each time the blade stops, let the pieces of food drop to the

bottom of the bowl before you pulse again. This puts the food

in the path of the blade each time the motor starts.

For continuous processing, use the ON lever, at the left. Press

it to start the motor. To turn the motor off, press the PULSE/

OFF lever at the right. Try it a few times.

For rapid on-off operation called pulsing, use the PULSE/ OFF

lever at the right. Press the lever down, then release it. The

motor runs as long as you hold the lever down; it stops when

you release the lever. Try it a few times.

Using the on-off pulsing technique, you can get an even chop

without danger of overprocessing. Check the texture frequently

by looking through the cover of the work bowl. If you want a

finer chop, press and release the PULSE/OFF lever until you

achieve the desired texture. Onions and other food with a high

water content will quickly end up as a purée unless examined

through the cover of the work bowl after each pulse to make

sure they are not overprocessed.

Notice that you control pulsing. You control the duration of

each pulse by the amount of time you hold the lever down. You

control the frequency of pulses by the rate at which you press

the lever. The interval between pulses must be long enough to

allow everything in the work bowl to fall to the bottom.

Pulsing gives you precise control over chopping, mincing,

blending and mixing. You can process food to any texture or

consistency you want, from coarse to fine.

Try chopping other food, like meat for hamburger or breakfast

sausage. Refer to section on page 8, “Chopping and Puréeing

Meat” for correct procedure. Some important factors in

obtaining consistent results are:

One of the most surprising things to new users is how fast the

processor does its job. It takes a little practice to get used to its

exceptional speed.

ꢀ

Always use the PULSE/OFF lever for pulsing. Never move

the pusher assembly on and off to control pulses. For your

protection, the machine has a fast-stop circuit that operates as

soon as the pusher assembly is unlocked. Rapid and repeated

locking and unlocking of the pusher assembly will strain that

circuit and damage the processor.

The size of the pieces you add to the work bowl or through

the feed tube.

The amount of food you process at one time.

The type of processing you choose — continuous or

ꢀ

on-off pulsing.

As in all food preparation, the quality of your results with the

food processor depends on the freshness and quality of your

ingredients.

Always turn the machine off with the PULSE/OFF lever and

wait until the blade or disc comes to a complete stop before

removing the pusher assembly. The motor stops within

seconds after the machine has been turned off.

To become familiar with the operation of the slicing and

shredding discs, try slicing an apple or shredding some carrots.

Then make mayonnaise, pastry or bread, as described in the

recipes at the end of this book. You will be surprised and

delighted at how quickly and easily they all can be prepared

with the food processor.

IMPORTANT: To keep its powerful motor well ventilated, fans

in the food processor base provide a stream of cooling air. To

ensure proper ventilation of the motor during heavy use, place

the machine so there are at least 4 inches of clear space on

all sides.

REMOVING PROCESSED FOOD

CHOPPING AND PURÉEING FRUITS AND VEGETABLES

Before you do anything, wait for the blade or disc to stop

spinning. When it does, remove the cover first. Never try to

remove the cover and the work bowl together; this can damage

the work bowl. You can set the cover on your work surface

upside down, to minimize drips and spills.

THE METAL BLADE

To chop raw fruits and vegetables

First cut the food into 2 inch (5 cm) pieces. You get a more

even chop when all pieces are approximately equal in size.

Metal Blade and Dough Blade

Put up to 6 cups (1.4 L) in the work bowl. Lock the cover and

pusher assembly into place. Press the PULSE/OFF lever at the

rate of 1 second on and 1 second off until the food is coarsely

chopped. Then hold down the PULSE/OFF lever, letting the

machine run continuously until the food is chopped as fine as

you want. Check frequently to avoid overprocessing. Use the

spatula to scrape down any pieces that stick to the sides.

Remove the bowl from the base of the machine before

removing the blade. (This causes the blade to drop down on

the bowl, creating a seal to prevent food from leaking.) Turn

the bowl clockwise to unlock it from the base and lift it straight

up to remove it.

Locking devices on both the metal blade and the dough blade

prevent heavy, sticky mixtures from driving the blades up the

motor shaft. If food around the blade holds the bowl locked

when the motor stops, move the handle of the bowl rapidly

back and forth —first clockwise, then counterclockwise, then

clockwise again. Always be sure to prevent the blade from

falling out of the work bowl onto your hand. Remove it before

tilting the bowl, using a spatula to scrape off any food sticking

to it. Or hold the blade in place with your finger or spatula

while pouring out processed food. You can also insert your

index finger through the hole in the bottom of the work bowl

and place your thumb on the outside of the work bowl, gripping

the blade from the bottom. Never empty the work bowl with

your free hand underneath it, as it could be injured if the blade

falls out of the work bowl.

To purée fruit and cooked vegetables*

First, cut the food into 2 inch (5 cm) pieces. You get a smooth

purée faster when all pieces are approximately equal in size.

Put up to 6 cups (1.4 L) in the work bowl. Pulse to chop

coarsely, then press the ON lever, and process continuously

until puréed.

*Potatoes are an exception. They develop a gluey texture when processed

with the metal blade.

To chop hard foods like garlic, hard cheese and coconut

Remove the small pusher, turn on the machine and drop the

food through the small feed tube while the machine is running.

Small foods like garlic or shallots can be dropped in whole.

Larger foods like hard cheese or coconut should first be cut

into 2 inch (5 cm) pieces.

SLICING AND SHREDDING DISCS

Remove the disc before removing the work bowl. Place two

fingers under each side of the disc and lift it straight up.

(You can place the disc on top of the inverted work bowl

cover.) Then turn the bowl clockwise to unlock it from the base,

and lift it straight up to remove it.

Processing this way minces garlic, shallots and onions. Hard

cheese and coconut will have the same texture as if they had

been hand grated.

IMPORTANT: Never try to process cheese that is too hard to

cut with a knife. You may damage the blade or the machine.

See the cheese processing chart on page 17.

To chop parsley and other fresh herbs

the cover and add the remaining vegetable pieces. Replace

cover and continue processing.

The herbs, the work bowl and the metal blade must all be thor-

oughly clean and dry. Remove stems from the herbs. Add the

leaves to the bowl and process until they are chopped as finely

as you want. The more herbs you chop at a time, the finer tex-

ture you can obtain. If completely dry when processed, parsley

and other herbs will keep for at least 10 days stored in an air-

tight bag in the refrigerator. They may be stored frozen for

months in an airtight container or bag.

• When making soup, you will often want to purée vegetables

that have cooked in liquid. Don’t add liquid to the work bowl

– just the vegetables. They will purée faster and smoother

without liquid. Add enough liquid to make the purée

pourable, return it to the soup liquid and stir.

CHOPPING AND PURÉEING MEAT, POULTRY AND FISH

To chop peel from citrus fruit or to chop sticky fruit like

dates and raisins, add sugar or flour.

THE METAL BLADE

To chop uncooked or cooked meat, poultry, fish

and seafood

For citrus, remove the peel with a vegetable peeler. Leave the

white part on the fruit; this is the pith, which is bitter tasting.

Cut the peel into lengths of 2 inches (5 cm) or less and

process with 1/2 cup (100 g) of sugar until finely chopped.

(This may take a long time – 2 minutes or longer, depending

on how fine you want the peel.)

The food should be very cold, but not frozen. Cut it into 2 inch

(5 cm) pieces to ensure an even chop. Process up to 5 cups

(2-1/2 pounds) at a time. Press the PULSE/OFF lever 3 or 4

times at a rate of about 1 second on and 1 second off. If the

food is not chopped fine enough, let the processor run continu-

ously for a few seconds. Check the texture often to avoid

overprocessing. Use a spatula to scrape food from the sides of

the bowl as necessary.

For sticky fruit like dates, raisins, prunes and candied fruit, put

the fruit in the freezer for about 10 minutes before processing.

Add some of the flour called for in the recipe to the work bowl

with the fruit. Use no more than 1 cup (5 ounces, 140 g) of

flour for each cup (240 ml) of fruit.

Remember, you control the texture by the length of time you

process. By varying processing time, you can get a range of

textures suitable for hamburgers, hash, stuffing for peppers,

cannelloni, tortillas, etc.

WORTH KNOWING

• The finer the chop you want, the more you can process at a

time. The exact amount depends on the texture of the food.

Pulse repeatedly until the food is chopped moderately fine,

then switch to continuous processing.

• For a coarse chop, process a few pieces at a time and

check texture often.

To purée uncooked and cooked meat, poultry,

fish and seafood

Cut the food into 2-inch (5 cm) pieces. Pulse until it is evenly

chopped, then process continuously until it reaches the texture

you want. Scrape the sides of the bowl with a spatula as neces-

sary.

• Occasionally, when you chop hard vegetables like carrots,

potatoes or turnips, a piece may become wedged between

the blade and the side of the bowl. If that happens, remove

Leave the purée in the work bowl and add eggs, cream and

seasonings as called for by the recipe. Process to combine

the cover, lift the blade out carefully and remove the wedged thoroughly.

piece. Empty the bowl, reinsert the blade and lock the cover

and pusher assembly into place, first removing the small

pusher. Press the ON lever and drop the vegetable pieces

through the feed tube while the machine is running. After

you’ve added a cupful this way, stop the machine, remove

CHOPPING NUTS, MAKING FLAVORED BUTTER AND DIPS

Next, add the butter and process until smooth. Add any liquid

ingredients last, while the processor is running, and process

only long enough to blend.

THE METAL BLADE

To chop nuts

To make cheese spreads and flavored dips

Chop up to 4 cups (16 ounces, 1L) of nuts at a time, pressing

and releasing the PULSE/OFF lever and checking frequently

to avoid letting powdered nuts clump together and form a nut

butter. When the nuts are to be mixed with flour or sugar in a

recipe, add some of the flour or sugar to the nuts before you

chop them – about 1/2 cup of flour (2¹⁄2 ounces, 70 g) of sugar

(3³⁄4 ounces, 105 g) for each cup of nuts. This allows you to

chop the nuts as fine as you wish without turning them into a

nut butter.

Process exactly as you would for flavored butters. Use sour

cream, crème fraiche or soft cheese – at room temperature –

instead of butter. Cut cream cheese into 1 inch (2.5 cm) cubes;

add cottage cheese by tablespoonfuls.

• Flavored butters freeze very well. Roll into a sausage shape

about 1-1/2 inches (3.75 cm) in diameter and wrap airtight in

plastic wrap. To use, simply slice as much as you want from

the frozen roll and return the remainder to the freezer. Add to

sauces, soups or casseroles or put on hot steaks, chops or

grilled fish.

You can also process nuts with a shredding disc or medium

slicing disc. The optional Fine Shredding Disc (DLC-334) is

particularly good for this application.

BEATING EGG WHITES, WHIPPING CREAM AND

MAKING MAYONNAISE

To make peanut butter and other nut butters

Process up to 3 cups of nuts (12 ounces, 340 g) at a time. Let

the machine run continuously. After 2 or 3 minutes, the ground

nuts will form a ball that will gradually smooth out. Scrape the

sides of the bowl and continue processing until drops of nut oil

are visible. Taste for consistency. The longer you process the

nuts, the softer the butter will be. For chunk-style nut butter,

add a handful of nuts just after the ball of nut butter begins to

smooth out. To make butter from cashew nuts, add a little

bland vegetable oil.

THE METAL BLADE

To beat egg whites

Best results are obtained from the following method: use 3 or

more egg whites that are part of a recipe that can be done

almost entirely by processor. If the beaten egg whites are to be

used in meringues, this method will not give good results. Use

conventional methods instead, like a hand-held electric mixer.

The work bowl must be absolutely clean. Add 3 or more egg

whites and turn on the machine. While the machine is running,

pour a little vinegar or lemon juice through the feed tube, about

1 tablespoon for every 3 whites. Vinegar produces the stiffest

results and its flavor is not detectable in cakes, soufflés or ice

creams. Continue processing until the egg whites hold their

shape – about 1¹⁄4 to 2¹⁄2 minutes, depending on their

Processor-made nut butters contain no preservatives.

They will keep indefinitely without separating when stored

in the refrigerator.

To make flavored butters with anchovies, cheese,

^{garlic, herbs, etc}.

The butter should be at room temperature and cut into

tablespoon-size pieces. Process the flavoring ingredients first,

chopping them fine. Always process fresh herbs first, when the

work bowl and metal blade are clean and dry. Add small, hard

ingredients like garlic and pieces of cheese through the small

feed tube while the machine is running.

number. They are ready when the surface develops ridges

and the mass of whites almost stops moving.

To whip cream

MAKING CRUMBS, CRUMB CRUSTS, PASTRY AND

QUICK BREADS

Processor whipped cream is best for decorations or as a top-

ping for gingerbread, berries or other desserts. Because no air

is incorporated into it during processing, it will hold its shape

very well, although it will not whip to a consistency as light and

fluffy as that obtained by methods that beat air into the cream.

THE METAL BLADE

To make bread or cracker crumbs

Cut or break the bread or crackers into pieces and put them in

the work bowl. Process continuously to as fine a texture as you

want. For parsleyed or seasoned crumbs, chop parsley or

other fresh herbs with the crumbs. For buttered crumbs,

process until the dry crumbs are of the desired texture, then

dribble melted butter through the small feed tube while the

machine is running.

Chill the cream well before starting. Process up to 4 cups

(960 ml) at a time. Process continuously until the cream

begins to thicken. Then add sugar as desired and process

continuously, watching carefully until the cream reaches the

desired consistency.

For consistently reliable results, add 2 tablespoons of non-fat

dried milk for every cup of cream, before processing.

To make graham cracker or cookie crumb crusts

Process the crackers or cookies as described above. Add

sugar, spices and butter, cut into pieces, as specified by your

recipe. Process until well combined.

To make mayonnaise

The DLC-X Plus can be used to make foolproof mayonnaise.

Use the metal blade to process eggs. For safe food proce-

dures, we recommend using pasteurized liquid eggs, or making

a “cooked” mayonnaise such as the one on page 34 of this

Instruction/Recipe Book. The work bowl and blade must be

clean and dry.

To prepare pastry

A recipe giving exact ingredients is in the recipe section at

the end of this book. The following information describes the

general procedure.

Combine unbleached all-purpose flour, salt, and pieces of very

cold or frozen butter in the work bowl. Process until the mixture

has the consistency of cornmeal.

You should be able to incorporate 2/3 cup (160 ml) of oil for

every egg yolk, or up to 1¹⁄4 cups oil for every whole egg when

making mayonnaise. A mayonnaise made with egg yolks alone

will be almost as thick as butter.

Turn on the machine, and while it is running, start pouring ice

water through the feed tube. Stop processing as soon as the

dough begins to form a ball, to ensure tender, flaky pastry.

To make a “two egg” batch of mayonnaise made with a liquid

pasteurized egg product takes less than 5 minutes. Insert the

metal blade and process 1/2 cup liquid pasteurized eggs (such

as EggBeaters^®or Simply Eggs^®), 4 tablespoons vinegar or

lemon juice, 2 teaspoons dry mustard, and 1 teaspoon kosher

or sea salt with 4 tablespoons of vegetable oil for 45 seconds.

Then, while the machine is running, pour 1/2 cup of vegetable

oil into the small pusher. When the oil has dribbled through the

small hole at the bottom of the pusher, remove the small push-

er and gradually add 1¹⁄2 cups vegetable oil with the machine

running. Process until a thick emulsion is formed. See Basic

Mayonnaise recipes, page 33.

Use the dough immediately, or form it into a round disc about

1 inch (2.5 cm) thick. Wrap it in plastic wrap and refrigerate or

freeze it for later use.

To prepare quick breads and cakes that use baking

powder and/or soda

These doughs are soft and the ingredients should be cold. The

most important rule for success is not to overmix after the flour

has been added.

If the recipe calls for chopped ingredients like lemon peel as

flavoring or nuts for a topping or crust, chop them first while

the work bowl is clean and dry. Then set them aside until

needed. (Always use sugar when chopping lemon peel; see

page 8.)

•

Is rich and sticky.

Does not clean the inside of the work bowl.

Requires less kneading after the ingredients are mixed.

Although 30 seconds is usually sufficient, 60 to 90 seconds

gives better results if the machine does not slow down.

Put dry ingredients like flour, salt and leavening in the work

bowl and process with the metal blade for 5 seconds to

mix them. Remove and reserve the dry ingredients.

Except for kneading, the procedures are the same for both

types of dough.

Add the eggs and sugar to the work bowl and process to mix,

letting the machine run about 1 minute. Next, add the butter, at

room temperature and cut into 1-inch (2.5 cm) pieces. Let the

machine run continuously for a minute, until the butter is thor-

oughly mixed with the sugar and eggs. Then add flavorings

and liquid — vanilla, spices, cocoa, etc. Process until mixed.

Add the dry ingredients to the work bowl. Process by pulsing,

looking down after each pulse. Stop pulsing as soon as the dry

ingredients have almost disappeared into the batter.

Overprocessing the dry ingredients will cause quick breads

and cakes to be tough. (If your recipe calls for ingredients that

are to be coarsely chopped, like nuts or raisins, add them last

with the mixed dry ingredients.)

Machine capacity

If a bread dough calls for more than 10 cups of all-purpose

flour (50 ounces, 1.4 kg), or 6 cups of whole grain flour

(30 ounces, 850 g), mix and knead the dough in equal

batches. Do the same for sweet doughs that call for more

than 6 cups of flour (30 ounces, 850 g).

Using the right blade

Use the plastic dough blade for any recipe that calls for more

than 3¹⁄2 cups of flour measured by the “stir-scoop-and-sweep”

method (17¹⁄2 ounces, 495 g). See the explanation under

“Measuring the flour.”

PROCESSING YEAST DOUGH FOR BREAD AND

COFFEE CAKE

Because the dough blade does not extend to the outside rim of

the work bowl, it cannot pick up all the flour when small

amounts of dough are being processed. Use the metal blade

for recipes that call for less than 3-1/2 cups of flour

(17¹⁄2 ounces, 495 g).

THE DOUGH BLADE

A fresh and fragrant loaf of bread is one of the most satisfying

of foods. With the food processor to mix and knead the dough

for you, it’s easy to produce perfect loaves every time.

Always push the blade down as far as it will go on the

motor shaft.

There are two general types of yeast dough.

Typical bread dough:

Measuring the flour

It’s best to weigh it. If you don’t have a scale, or the recipe

doesn’t specify weight, measure by the “stir-scoop-and-sweep”

method. Use a standard, graduated dry measure, not a cup for

liquid measure.

•

Is made with a flour mix that contains at least 50% white

flour.

Is uniformly soft, pliable and slightly sticky when properly

kneaded.

Always cleans the inside of the work bowl completely when

properly kneaded.

•

With a spoon or fork, stir the flour in its container.

With the dry measure, scoop up the flour so it overflows.

Typical sweet dough:

•

Contains a higher proportion of sugar, butter and/or eggs

than typical bread dough.

With a spatula, straight-edged knife or a chopstick – being

careful not to press down – sweep excess flour back into

the container so the top of the measure is level.

Rising

Proofing the yeast

Put the dough in a large, lightly floured, plastic bag, squeeze

out all the air, and close the end with a wire twist, allowing

space for the dough to rise.

The expiration date is marked on the package. It is usually, but

not always, reliable. To be sure your yeast is active, dissolve it

in a small amount of warm liquid (about 1/3 cup for one pack-

age of dry yeast). If the recipe calls for a sweetener like sugar

or honey, add a tablespoonful with the yeast. If no sugar is

called for, add a half teaspoonful of the flour. The yeast won’t

foam without it. Let the mixture stand until it foams – up to

10 minutes.

Or put the ball of dough in a large bowl coated with soft

butter or vegetable oil. Roll the dough around to coat the

entire surface. Cover it with a damp towel or a piece of oiled

plastic wrap.

Let it rise in a warm, draft-free place about 80°F (27°C). The

rising time will vary from 45 minutes to several hours, depend-

ing on the type of flour and the humidity of the air. To test if the

dough has risen enough, stick a finger into it.

Processing dry ingredients

Put the flour in the work bowl with all the other dry ingredients.

If the recipe calls for herbs, oil or solid fats like butter, add

them with the flour. Turn the machine on and let it run for about

20 seconds. Cheese, nuts and raisins may be added with the

dry ingredients or during the final kneading. To leave them

almost whole, add them 5 seconds before you stop kneading.

For finer texture, add them sooner.

An indentation should remain when you withdraw your finger.

If it doesn’t, let the dough rise more and test again.

Punch the dough down.

Adding liquids

Shaping, finishing and baking

All liquid should be added through the feed tube while the

machine is running. The temperature of liquids used to

dissolve and activate yeast must be between 105° and 120°F

(40° and 49°C). Yeast cells are not activated at temperatures

lower than this and they die when exposed to temperatures

higher than 130°F (54°C).

If you shape the dough in pans, fill them only half full. Let rise

until dough is slightly above the top of the pan. If shaping

free-form loaves, let them rise on an oiled baking sheet until

at least doubled in bulk.

Making large quantities

You can make several batches of bread dough in a row. To

avoid overheating the motor, use less than the maximum

capacity for each batch. For example, using 9 cups of flour

(45 ounces, 1.3kg) instead of 10 cups (50 ounces, 1.4kg), you

can make 5 successive batches of typical bread dough. That’s

4-1/2 pounds (2 kg) of bread dough per batch – a total of

22¹⁄2 pounds (10 kg) of dough!

All liquid except that used to activate the yeast should be cold,

to minimize the possibility of overheating the dough.

Kneading bread dough

After the dough starts to clean the inside of the work bowl

completely, process it for 80 seconds to knead it. Stop the

machine and test the dough to be sure it’s properly kneaded.

Typical bread dough should have a soft, pliable texture and it

should feel slightly sticky. Stretch the dough with your hands to

test. If it feels hard, lumpy or uneven, continue processing until

it feels uniformly soft and pliable.

PROBLEMS AND SOLUTIONS WITH TYPICAL BREAD

DOUGH

Motor slows down:

•

Amount of dough may exceed maximum capacity of your

food processor. Remove half and process in 2 batches.

Dough may be too wet. As soon as machine starts to slow

down, add 2 tablespoons flour through feed tube.

Kneading dough for coffee cakes, batter bread and brioche

Process for at least 30 seconds after all the ingredients are

incorporated. It will not clean the inside of the work bowl. If

necessary, scrape the bowl and process for 5 more seconds.

•

If motor speeds up, continue processing. If not, add more

flour – 1 tablespoon at a time – until motor speeds up.

Process until dough cleans side of work bowl.

Soft dough or liquid leaks onto base of food processor:

•

Always start processor before adding liquid and add

liquid only as dry ingredients absorb it.

Dough is too dry:

Blade doesn’t incorporate ingredients:

• While machine is running, add water – 1 tablespoon at

a time – until dough is sufficiently moist to clean inside

of bowl.

•

Always start processor before adding liquid. Add liquid in

slow, steady stream, only as fast as dry ingredients absorb

it. If you hear liquid sloshing, stop adding it but do not turn

off machine. Instead, wait until ingredients in work bowl

have mixed, then add remaining liquid slowly. Pour liquid

onto dough as it passes under feed tube opening; do not

pour liquid directly onto bottom of work bowl.

Dough is too wet and sticky:

• While machine is running, add 2 tablespoons of flour and

process 10 seconds. If necessary, add more flour – 1 table-

spoon at a time – waiting 10 seconds after each addition,

until dough cleans inside of bowl.

Blade rises in work bowl:

•

Blade may not have been pushed down as far as possible

before processing was started.

Motor stops:

•

Pusher assembly may have become unlocked. Push down

pusher sleeve to lock it into place and continue processing.

Cover may have become unlocked. Lock cover and contin-

ue processing.

Power cord may have become unplugged. Plug in machine

and continue processing.

Excessive strain may have caused motor to overheat and

stop. Wait for motor to cool off, divide dough into 2 batches,

and complete processing.

Dough doesn’t clean inside of work bowl:

•

Amount of dough may exceed maximum capacity of your

food processor. Remove half and process in 2 batches.

Dough may be too dry. If it feels crumbly, add water –

1 tablespoon at a time – while machine is running, until

dough becomes moist and cleans inside of work bowl. Wait

10 seconds between additions of water.

•

Dough may be too wet. While machine is running, add

1 tablespoon of flour. If necessary, add more – 1 tablespoon

at a time – until dough cleans inside of work bowl.

Plastic dough blade is intended only for recipes calling for at

least 3-1/2 cups of flour (17-1/2 ounces, 495 g). If your

recipe calls for less flour, remove plastic dough blade and

insert metal blade. Always use metal blade for recipes

calling for less than 3¹⁄2 cups of flour (17-1/2 ounces, 495 g).

Dough doesn’t rise:

•

We recommend that you always test activity of yeast before

using it by stirring it and at least 1/2 teaspoon sugar into

about 1/3 cup (80ml) warm liquid 105°F to 120°F (40° to

49°C). Within 10 minutes foam should develop, indicating

yeast is active. Do not use dry yeast after expiration date

on package.

Avoid killing yeast cells by dissolving yeast in too warm

water or overheating dough by excessive kneading.

Dissolve yeast in about 1/3 cup (80ml) warm water at

105° to 120°F (40° to 49°C). All other liquid should be cold.

Let dough rise in draft-free environment of about 80° to

90°F (26° to 32°C). (For most predictable environment, use

oven that has been turned on briefly to lowest temperature,

then turned off before placing dough in it. Cushion bottom of

bowl with pot holder or towel.)

•

Nub of dough forms on top of blade and does not

become uniformly kneaded:

•

Stop machine, carefully remove dough, divide it into

3 pieces and redistribute them evenly in work bowl.

Continue processing until dough is uniformly soft and

pliable.

Dough feels tough after kneading:

•

Dough containing whole grain flour will take longer to rise

than dough made of white flour only.

Divide dough into 2 or 3 pieces and redistribute evenly in

bowl. Process 10 seconds or until uniformly soft and pliable.

Baked bread too heavy:

Be sure the small pusher is locked and the slide lock on the

large pusher is unlocked. Slide the pusher assembly over the

feed tube and push the sleeve down to lock it into place.

•

Next time, feel dough to be sure it is uniformly soft,

pliable and slightly sticky before setting it aside to rise.

Let dough fully double in bulk in bowl or bag, punch it

down, then let it double again after it has been shaped.

Always bake bread in oven preheated to 400°F (205°C)

unless recipe indicates otherwise.

Apply pressure to the pusher while pressing down on the

PULSE/OFF lever. Release the PULSE/OFF lever as soon as

the food is sliced.

To prepare whole peppers

PROBLEMS AND SOLUTIONS WITH TYPICAL

SWEET DOUGHS

Prepare them by removing the stem and cutting the stem end

flat. Remove the center core and scoop out the seeds.

Leave the end opposite the stem whole, to keep the structure

stiff. This ensures round, even slices.

Motor slows down:

•

Amount of dough may exceed maximum capacity of your

food processor. Remove half and process 2 batches.

Don’t process too long after all the ingredients have been

incorporated. These rich doughs will give you good results

after only 30 seconds of kneading.

Insert the pepper, stem side down, into the feed tube.

•

If the fruit or vegetable doesn’t fit in the top of the

feed tube

Try inserting it from the bottom. The opening there is slightly

larger. Always remove large, hard pits and seeds from fruits

before processing. Seeds from citrus fruits need not be

removed.

Blade doesn’t incorporate ingredients:

•

Butter or margarine, if not melted, must be cut into

tablespoon-size pieces before being added to work bowl.

Blade rises in work bowl:

For best slicing results, choose fruits that are firm and not too

ripe. Citrus fruits should not be soft or mushy. You may remove

the rind before slicing, or slice fruits with the rind on.

•

Blade may not have been pushed down as far as

possible before processing was started.

Motor stops:

See comments under “Typical Bread Dough.”

To slice large fruits like cantaloupe and pineapple, first cut

them in half and remove the seeds or core. If necessary, cut

the halves into smaller pieces to fit into the feed tube.

Remember to cut the ends flat.

•

Dough doesn’t rise:

See comments under “Typical Bread Dough.”

•

To prepare cabbage

SLICING FRUITS AND VEGETABLES

Turn the cabbage on its side and slice off the top and bottom

to leave a center section about 3 inches (7.5 cm) deep.

Remove the core from the center section and cut it in wedges

to fit the feed tube vertically. Use the 2 mm slicing disc or the

optional 1 mm slicing disc (DLC-341) to slice the cabbage for

coleslaw. Apply medium pressure to the pusher, and press the

PULSE/ OFF lever until the cabbage is sliced. Remove the

core from the bottom piece, and cut it and the top piece into

wedges to fit the feed tube. Process as described.

THE SLICING DISC

To slice round fruits and vegetables

Before processing onions, potatoes, tomatoes, oranges, apples

and other large round fruits and vegetables, trim them with a

knife. Cut a small flat base on the bottom end, to make the

food lie stable on the disc.

Place the food in the feed tube, flat side down. Position it as

far left as possible, to prevent it from tilting when being sliced.

To slice small round fruits and vegetables

Press down with the small pusher while pressing down on the

PULSE/OFF lever, until the food is sliced.

For large berries, radishes and mushrooms, use this proce-

dure. Trim the opposite ends flat with a knife. Insert them

through the feed tube, standing each piece on a flat end. You

can fill the tube to about 1 inch (2.5 cm) from the top. The

bottom layer gives you perfect slices for garnish.

To prepare French-cut green beans

Trim fresh green beans to 4-inch (10 cm) lengths. Stack them

in the feed tube horizontally to about 1 inch (2.5 cm) from the

top. Be sure the small pusher is locked and the slide lock on

the sleeve is unlocked.

If you want all the slices to be perfect, it’s best to process only

one layer at a time.

Slide the pusher assembly over the feed tube and push the

sleeve down to lock it into place. Apply light pressure to the

pusher and press down on the PULSE/OFF lever until the

beans are sliced.

To slice long fruits and vegetables

Trim bananas, celery, carrots, cucumbers and zucchini before

putting them in the feed tube. Cut them into pieces about

3 inches (7.5 cm) long – a little shorter than the height of the

feed tube. Place a ruler on your cutting board as a guide, or

lay the pusher assembly on the board with the pusher pulled

out as far as it will go. Cut both ends flat.

To make long, horizontal slices of zucchini and carrots, use the

same procedure. You can make julienne strips from leeks in

the same way. Remove the root end and the green ends. Cut

the leeks in half and wash them well to remove all sand. Place

them in the feed tube flat side down.

Fill the feed tube with the pieces, standing them vertically and

adding enough pieces so they are solidly packed and cannot

tilt sideways as they are sliced.

To make julienne or matchstick strips

Process the food twice or “double-slice” it. Insert any large

vegetable or fruit, like potatoes, turnips, zucchini or apples,

in the feed tube horizontally. You may want to wedge large

vegetables or fruits in from the bottom of the feed tube, which

is slightly larger than the top.

Slide the pusher assembly over the feed tube and press the

sleeve down to lock it into place. Be sure the small pusher is

locked and the slide lock on the sleeve is unlocked.

To slice a small amount of food

Apply pressure to the pusher while pressing down on the

PULSE/OFF lever until the food is sliced. You will get

long slices.

Use the small feed tube and the small pusher. Remove the

small pusher from the pusher assembly. Slide the pusher

assembly over the feed tube and press the sleeve down to lock

it into place. Be sure the slide lock on the sleeve is locked.

Remove the slices from the work bowl and reassemble them

as shown. Reinsert them in the feed tube, from the top or

bottom, wedging them in tightly so they won’t fall over or tilt.

Slice them again. You will obtain long julienne strips.

Cut the food in 3-inch (7.5 cm) lengths – a little shorter than

the height of the feed tube. If you are slicing one or two long,

thin vegetables like carrots, push them against the left side

of the tube.

With either of two optional julienne discs, you can obtain

square julienne strips in a single operation. The DLC-332

Square Julienne Disc makes strips that measure 2x2 mm in

cross section; the DLC-333 Square Julienne Disc makes 3x3

mm strips. For larger strips, use the DLC-336 Fruit, Vegetable

and French-Fry Cut Disc; it makes sticks that measure 6x6 mm

(about 1/4 inch square) in cross section.

If you are slicing a few vegetables that are long at one end and

narrow at the other – like celery, carrots or scallions – cut them

in half and pack them in pairs alternating one wide end up and

one narrow end up.

Place the food in the pusher, one flat side down. Position it in

the tube as far left as possible, to prevent it from tilting. Make

sure the small pusher is locked and the slide lock on the

sleeve is unlocked. Slide the pusher assembly over the feed

tube and push the sleeve down to lock it into place. Apply

pressure to the pusher while pressing the PULSE/OFF lever

until the food is sliced.

To slice cooked meat and poultry

In general, the food must be very cold. If possible, use a single

chunk of food just large enough to fit the feed tube. To make

julienne strips of ham, bologna or luncheon meat, stack slices

of them. Then roll them or fold them double and stand them

upright in the feed tube, wedging in as many rolls as possible.

This technique works better with square or rectangular pieces

than with round ones.

To shred long vegetables

Trim carrots, zucchini and other long vegetables into the

long-est lengths that will fit the feed tube when laid in

horizontally (about 4 inches, 10 cm). Stack the pieces to

about 1 inch (2.5 cm) from the top of the feed tube.

To slice uncooked meat and poultry

Cut the food into pieces to fit the feed tube. Boned, skinned

chicken breast halves will usually fit when cut in half cross-

wise. Wrap the pieces in plastic wrap and put them in the

freezer. They are ready to slice when they pass the “knife test"

– that is, they are semi-frozen – hard to the touch, but easily

pierced with the tip of a sharp knife. Stand them in the feed

tube cut side down and slice them against the grain, using

firm pressure on the pusher. Or lay them flat in the feed tube,

piling up as many as will fit, and slice them with the grain,

using firm pressure.

Apply medium to firm pressure on the pusher – depending on

the texture of the food – while pressing the PULSE/OFF lever

until the food is shredded. Do not overload work bowl, or

shredded food may force disc upward. Never force pusher

when shredding food.

To shred cabbage for coleslaw

Prepare in wedges. Place a wedge in the feed tube vertically.

Apply medium pressure to the pusher and press the PULSE/

OFF lever until the cabbage is shredded. For longer shreds,

prepare the same way, but process with one of the optional

thin slicing discs.

To slice sausage

Freeze the sausage until it is hard to the touch, but can be

easily pierced with the tip of a sharp knife. If a single sausage

does not fit snugly in the feed tube, cut it into pieces to fit the

small or the large feed tube. Process, using firm pressure.

To shred hard cheese like Parmesan

To slice salami and other hard sausage

The cheese must be at room temperature. If a sharp knife

cannot easily pierce the cheese, do not try to shred it; it may

damage the shredding disc. Cut the cheese into pieces to fit

the feed tube and process with light pressure on the pusher.

If the sausage is thin enough so one or two of them will fit in

the small feed tube, use that tube. Or cut the sausage into

enough pieces to fit the large feed tube completely. Stand the

pieces vertically, packing them in tightly so they cannot tilt

sideways as they are sliced.

Never force the pusher. Press down on the PULSE/OFF lever

and hold it down until the cheese is shredded, releasing pres-

sure on the pusher momentarily if the motor slows.

SHREDDING FRUITS AND VEGETABLES

THE SHREDDING DISC

To slice firm cheese like Swiss and cheddar

To shred round fruits and vegetables

Before processing apples, potatoes, onions and other round

food, trim with a knife. Cut one end flat, to make food lie stable

on the shredding disc.

Cut the cheese into pieces to fit the feed tube. Put cheese in

the freezer until it is semi-frozen – hard to the touch but easily

pierced through with the tip of a sharp knife. Stand the pieces

in the feed tube and apply light pressure to the pusher while

pressing the PULSE/OFF lever until they are sliced.

MAKING BABY FOOD

PROCESSING CHEESE

The food processor ends concern about

additives or preservatives in your baby’s

diet. When you prepare the food

yourself, you know exactly what’s in it.

Find the name of the cheese you

want to process in a box below.

For processing information, check

the box under the appropriate disc

at right.

Process enough for several meals at

one time and freeze in serving-size

portions. You can process as little as

2 ounces (55 g) at a time – a real time-

saver that allows you to serve the baby

the same food you’re preparing for the

rest of the family.

SOFT CHEESES

Brie, Camembert,

Mozzarella, Ricotta,

Liederkranz,

YES

temperature

not critical

except

mozzarella

which must

be well chilled

Cottage, Cream

SEMI-SOFT CHEESES

YES

well chilled

Vegetables

Blue, Fontina, Bel Paese temperature

not critical

Simmer or steam fresh vegetables in a

little water, drain them well and purée

them with the metal blade.

SEMI-HARD CHEESES

YES

Cheddar, Monterey Jack, temperature

Colby, Longhorn, Swiss, not critical

Gruyère, Emmenthaler,

YES

well chilled

YES

well chilled

Fruit

Poach it in water and purée it with the

metal blade.

Jarlsberg,Edam, Gouda,

Provolone

Meat, Poultry and Fish

Cook it first, then chop finely with the

metal blade. Add a little broth or milk to

soften, and purée as fine as desired.

HARD CHEESES

YES

temperature

not critical

YES

Parmesan, Romano,

Pecorino, Sapsago

room

temperature

ADAPTING RECIPES FOR THE

FOOD PROCESSOR

You can use your food processor to

make almost all your food preparation tasks easier. To work

most efficiently, organize all the steps involved in planning a

recipe or a meal. Then decide on the best order for processing

materials, using the information below as a guide.

IMPORTANT: Never try to slice soft cheese like Mozzarella or

hard cheese like Parmesan. You may damage the slicing disc

or the processor itself. See the guide for processing cheese.

Special Diets

Process dry ingredients being used as a garnish, like parsley

and nuts, first. They should be chopped when the bowl and the

blade are completely dry. Usually you will just have to wipe out

the bowl and proceed to the next processing task without

washing it.

If anyone in your family is on a restricted diet, you already

know how difficult it is to obtain canned, frozen or other

prepared foods that are salt-free, low-fiber — or whatever the

special diet requires. Your food processor will enable you to fill

the diet requirements.

Always use a dry bowl for chopping. Process small, hard ingre- bowl upside down. Remember where you place sharp blades

dients like garlic and ginger root first. Then proceed to the larg- and discs, and unload the dishwasher carefully.

er solid ingredients like onion or peppers. Always add the hard-

To simplify cleaning, rinse the work bowl, cover, pusher

assembly and blade or disc immediately after use so food

won’t dry on them. Openings at the bottom of the large pusher

provide drainage and make cleaning easy. If food lodges in the

pusher, remove it by running water through pusher or by using

a bottle brush.

est solid ingredient first and go on to the softer ones.

Generally, you should do the slicing and shredding after the

chopping, since a clean bowl may not be necessary for

sliced and shredded ingredients that are being added to the

same dish as the chopped ones.

To avoid spattering liquids, add them through the small feed

tube while the machine is running. When you are puréeing

ingredients for a soup or sauce, strain out the solid ingredients

and reserve the liquid. Purée the solid ingredients alone. Add

1/2 cup (120 ml) of the liquid and purée another 30 seconds.

Then return the purée to the reserved liquid.

If you wash blades and discs by hand, do it carefully. Avoid

leaving them in soapy water, where they may disappear from

sight. To clean the metal blade, fill the work bowl with soapy

water, hold the blade by its plastic center and move it rapidly

up and down on the center shaft of the bowl. Use of a spray

attachment is also effective. If necessary, use a brush.

When making quick breads, cakes and cookies, add the dry

ingredients last. Mix them into the other ingredients by

pulsing just until they disappear. If the recipe calls for nuts or

raisins, add them with the dry ingredients to avoid

overchopping.

The work bowl is made of Lexan^®polycarbonate plastic, which

is shatter resistant and heat resistant. The tube at the back

houses the rod that activates the motor.

Chopping certain foods may scratch or cloud the work bowl.

Among them are ice, whole spices and essential oils like

wintergreen. If you like to prepare your own spice blends,

you may want to keep a second bowl just for that purpose.

You can easily adapt your favorite recipes from standard cook-

books for faster preparation in the food processor. Follow the

guidelines outlined above. If there is a similar recipe in the

recipe section at the end of this book, review the order in

which ingredients are processed and proceed accordingly

with your own recipe.

The base housing is also made of polycarbonate, a tough

plastic with high impact resistance. Its smooth surface will

look new for years. Keep a sponge handy as you work, and

wipe spills from the base.

CLEANING AND STORING

Four rubber feet on the underside keep the base from moving

on most work spaces when the machine is processing heavy

loads. If the feet leave spots on the counter, spray them with

a spot remover like Fantastik^®and wipe with a damp sponge.

If any trace of the spot remains, repeat the procedure and

wipe the area with a damp sponge and nonabrasive cleaning

powder.

Keep your food processor ready for use on a kitchen counter.

When it’s not being used, leave it unplugged. Don’t leave it

with the pusher assembly in the locked position; this could

damage the on/off mechanism.

Store the blades and discs in a safe, convenient place, as you

would sharp knives – out of reach of children. The DLC-077

Disc Holder, an optional accessory, offers safe and convenient

storage for seven discs.

Use the plastic tool to clean the underside of the metal blade

and the dough blade, and to clean around the top of the small

feed tube. A narrow bottle brush is also useful.

All parts except the motor base are dishwasher safe, and we

recommend washing them in the dishwasher. Insert the work

To clean the inside of the detachable stem, slide the stem

release button on the side up as far as it will go and hold it

there as you run water through the stem.

A few pieces of food remain on top of the slicing or shredding

disc:

•

This is normal. Cut the remaining bits by hand or save them

in a plastic bag for later use. Vegetable scraps can be

puréed for soups or used to thicken sauces or stews. In

every case, there would be more waste if you sliced or

shredded the food by hand.

IMPORTANT: Never store any blade or disc on the motor

shaft. No blade or disc should be placed on the shaft except

when the processor is in use.

TROUBLESHOOTING GUIDE

These are some problems along with solutions that beginners

with a food processor sometimes experience.

Soft cheeses like mozzarella spread out and collect on top of

the shredding disc:

•

The cheese was not cold enough, or the pressure on the

pusher was too great. Always use light pressure when

processing cheese.

Food is unevenly chopped:

•

Either you are trying to process too much food at one time,

or you are running the machine continuously instead of

pulsing it on and off until the pieces of food are no larger

than 1/2-inch (1.25cm) cubes.

FOR YOUR SAFETY

These are some procedures that will protect you and your

family from any injury caused by misuse.

Liquid leaks from bottom of bowl onto motor base:

•

Handle the metal blade and discs carefully. The cutting

edges are very sharp.

•

Remove bowl from base as soon as you finish processing.

Do not remove the metal blade first. When the bowl and

blade are removed together, the blade drops down and

forms an almost perfect seal against the bowl.

Always place a disc on a flat stable surface before

connecting the detachable stem.

Never put a blade or disc on the motor shaft until the work

bowl is locked into place.

Liquid leaks out between bowl and cover when machine

is running:

•

You added too much liquid. Never use more than 4 cups

(950 ml) of a very thin liquid. The thicker the liquid, the

more you can use. With thick mixtures like pancake or cake

batter, for example, you can process much more.

Always make certain that the blade or disc is down on the

motor shaft as far as it will go.

Always insert the metal blade in the work bowl before

putting ingredients in the bowl.

Slices are uneven or slanted:

•

Pack the feed tube more carefully, as described in this

book. Maintain an even pressure on the pusher.

When slicing or shredding food, always use the pusher.

Never put your fingers or a spatula into the feed tube.

Carrot or similar food falls over in the feed tube:

Always wait for the blade or disc to stop spinning before you

remove the pusher assembly or cover from the work bowl.

•

Cut the food into enough short pieces of equal height to fill

the feed tube. To slice one or two pieces, use the small feed

tube. Cut carrots in half and insert one piece point-side

down and the other stem-side down.

Always remove the work bowl from the base of the machine

before you remove the metal blade or the dough blade.

Be careful to prevent the metal blade from falling out of the

work bowl when emptying the bowl. Remove blade before

tilting the bowl, or hold it in place with your finger, a spatula

or a spoon.

Sliced or shredded food piles up on one side of the work bowl:

•

This is normal. Remove the disc occasionally and even out

the processed food. When food gets close to the bottom of

the disc, empty the work bowl.

•

Do not use the pusher assembly if the sleeve becomes

detached from the pusher. Call Cuisinart Customer Service

right away. Our toll-free number is given in the back of

this book.

RECIPES

SALSA

Yield: 10 cups

Preparation: 10 – 15 minutes

TECHNICAL INFORMATION

The motor in your food processor operates on standard line

operating current. The appropriate voltage and frequency for

your machine are shown on a label under the base.

cloves garlic, peeled

3/4

jalapeño peppers, cored, seeded and quartered

large red onion (12 ounces), peeled, cut in 1-inch pieces

cup medium packed fresh cilantro leaves, to taste

pounds ripe, firm tomatoes, cored and cut in eighths

tablespoon kosher salt

An automatic, temperature-controlled circuit breaker in the

motor ensures complete protection against motor burnout.

If the processor runs for an exceptionally long time when

chopping, mixing or kneading a thick or heavy mixture in

successive batches, the motor may overheat. If this happens,

the processor will stop. Turn it off and wait for the motor to cool

off before proceeding. It will usually cool off within 10 minutes;

in extreme cases, it could take an hour.

1-1/2 teaspoons ground cumin

tablespoons freshly squeezed lime juice

Insert the metal blade. With the machine running, drop the garlic

and jalapeño peppers through the small feed tube and process to

chop, about 10 seconds. Scrape the work bowl. Add the onion

cubes and cilantro leaves to the work bowl; pulse to chop,

8-10 times. Scrape the work bowl. Add the tomatoes; pulse to

chop, 10-12 times. Scrape the work bowl. Add the salt, cumin

and lime juice; pulse to combine, 5 times. Transfer to a medium

bowl and refrigerate for at least 30 minutes to allow the flavors to

blend. Salsa is best when made the day it is to be served, but

will keep for a day or two when refrigerated. Stir if it separates.

Safety switches prevent the machine from operating when the

work bowl or the cover is not locked into position. The motor

stops within seconds when the machine is turned off, and a

fast-stop circuit stops motor instantly when the pusher

assembly is unlocked.

Recipe Notes:

Preparation times are approximate and are based on the time it

takes to assemble the ingredients, once they have been gathered

from the refrigerator and cupboard and placed on the counter.

Cooking times are additional as noted.

Note: Salsa is best made with fresh, ripe summer and early

autumn tomatoes. If they are not available, use equal amounts of

ripe Italian plum tomatoes and drained, canned Italian plum

tomatoes (weigh after draining).

Nutritional analyses are based on number of servings indicated.

If a recipe produces a range of servings, the nutritional analyses

are based on the highest serving yield for that particular recipe.

Nutritional analysis per 4 tablespoon serving:

Calories 14 (0% from fat) • carbo. 3g • pro. 1g • fat 0g •

sat. fat 0g • chol. 0mg • sod. 47mg • fiber 1g

GUACAMOLE

HERBED CHÉVRE SPREAD

Yield: 9 cups

Preparation: 10 - 15 minutes

Yield: 6 cups

Preparation time: 10 minutes

cup tightly packed cilantro leaves

plum tomatoes, cored, halved and seeded

cloves garlic, peeled

medium jalapeño peppers, stemmed, quartered

and seeded

ounces red onion, peeled and cut in 1-inch pieces

ripe avocados, peeled, pitted and cut in 1-inch pieces –

reserve several pits

1/2

cloves garlic, peeled

cup fresh herbs, loosely packed*

ounces cream cheese (may use reduced fat),

cut in 1 inch pieces

ounces chévre or other goat cheese, chilled,

cut in 1-inch pieces

1/2

teaspoon kosher salt

teaspoon freshly ground pepper

1/2

cup freshly squeezed lime juice

teaspoon chili powder

teaspoon cumin

teaspoon Tabasco^®- to taste

In a small Cuisinart^®saucepan, blanch the garlic in boiling water

for 1 minute; drain and let cool.

teaspoon kosher salt

Insert the metal blade. With the machine running, drop the cooled

garlic through the feed tube and process 5 seconds to chop.

Scrape the work bowl. Process to chop the herbs, 15 seconds. Add

the cream cheese to the work bowl; process until smooth, about

30 seconds. Add the chevre, kosher salt, freshly ground pepper and

Tabasco^®; pulse to combine 10 times. Scrape the work bowl and

pulse 10 times. Transfer to a serving dish or bowl and chill at least

10 minutes before serving. May be made up to 4 days ahead. Allow

to come to room temperature for 30-40 minutes before serving.

For a fancier presentation, line a 6-cup mold with plastic wrap.

Spoon the Herbed Chèvre Spread into the mold, spreading as

evenly as possible. Tap the mold on the counter several times to

remove air bubbles. Cover tightly with plastic wrap and chill. To

serve, invert the mold on a serving platter, lift off mold, then

carefully pull off plastic wrap.

Insert the metal blade in the processor and process to chop the

cilantro leaves, 10 seconds; remove and reserve. Pulse to chop

the tomatoes 10-15 times; remove and reserve. With the

machine running, drop the garlic cloves and jalapeños through

the feed tube; process until minced, 10 seconds. Add the onion

to the work bowl; process to chop, 10 seconds. Add the avoca-

dos, lime juice, chili powder, cumin and salt to the work bowl;

process 30 seconds. Scrape the work bowl. Process for

30 seconds longer. Add the reserved chopped cilantro and toma-

to to the work bowl; pulse until just combined. Transfer to a bowl.

If not serving immediately, place a sheet of plastic wrap directly

on the guacamole, pressing out any air bubbles on the surface.

Refrigerate until ready to serve.

Nutritional analysis per 2 tablespoon serving:

Calories 54 (77% from fat) • carbo. 3g • pro. 1g • fat 5g •

sat. fat 1g • chol. 0mg • sod. 31mg • fiber 2g

* You may use all Italian parsley leaves, or a combination of herbs.

Try 1/4 cup Italian parsley leaves, 2 tablespoons basil leaves, and

2 tablespoons fresh thyme leaves.

Nutritional analysis per 2 tablespoon serving:

Calories 69 (69% from fat) • carbo. 1g • pro. 4g • fat 6g •

sat. fat 4g • chol. 12mg •sod. 152mg • fiber 0g

ASIAGO CHEESE PUFFS

Asiago Cheese Puffs can be made ahead and frozen. Place

them on baking sheets and reheat in a 300° F oven for

10 minutes.

Yield: 9 dozen 1-inch puffs

Preparation: 15 minutes, plus baking time

* Remove eggs from refrigerator about 30 minutes before using

them, or put them in a bowl of warm water while you assemble

other ingredients.

ounces Asiago cheese, cut in 1 inch pieces

cups water

1-1/4 teaspoons kosher salt

tablespoon Tabasco^®

1-1/2 cups (3 sticks) unsalted butter, cut in tablespoons

Nutritional analysis per puff:

Calories 54 (68% from fat) • carbo. 3g • pro. 2g • fat 4g •

sat. fat 0g • chol. 31mg • sod. 74mg • fiber 0g

cups unbleached all-purpose flour

large eggs, at room temperature*

Generously grease baking sheets, using solid shortening.

Preheat the oven to 425°F.

SPICY GARDEN GAZPACHO

Yield: About 20 cups

Preparation: 15-20 minutes

Insert the metal blade in the processor. With the machine run-

ning, drop the cheese through the small feed tube and process to

chop until grated in appearance, about 30-40 seconds.

Remove and reserve.

medium celery stalks, peeled, cut to fit feed tube

scallions, trimmed to about 6 inches in length

Kirby cucumbers, quartered lengthwise, seeds removed

medium green bell pepper, cored, seeded and cut in

eighths lengthwise

medium yellow bell pepper, cored, seeded and cut in

eighths lengthwise

cloves garlic, peeled

jalapeño peppers, halved, cored and seeded

ounces radishes, trimmed

large tomatoes (3 pounds total) cored,

quartered and seeded

Bring the water, salt, and Tabasco^®to a boil in a Cuisinart^®2-3/4

quart saucepan. Add the butter. When the butter is melted, and

the mixture is ready to return to a boil, take the pan off the heat,

and add the flour and all but 3/4 cup of the cheese all at once.

Over very low heat, stir the mixture with a sturdy wooden spoon

until it holds together in one mass, then continue to stir for 2 min-

utes to cook the flour. Take off heat and let cool for 5-10 minutes.

Transfer the dough to the work bowl fitted with the metal blade.

Process for 1 minute to cool further, then with the machine run-

ning, add the eggs one at a time, taking care to incorporate each

egg completely before adding the next. Spoon (you may use a

small ice cream scoop) or pipe the dough in 1 inch balls onto the

prepared sheets, about 1-1/2 inches apart. Use a fork to flatten

them slightly. Sprinkle each with about 1/3 teaspoon of the

reserved cheese. Bake until golden and puffed, about 20-25 min-

utes. For crispier puffs, cut a small slit in the side with the tip of a

knife to allow the steam to escape. Serve hot or warm.

jar (7 ounce) roasted red peppers, drained

cans (46 ounces each) V-8 or tomato juice,

low-sodium preferred

tablespoons balsamic or sherry vinegar

1-1/2-2 tablespoons light brown sugar

1-2

3/4

teaspoons kosher salt

teaspoon freshly ground black pepper

Insert the 2 mm slicing disc in the processor. Arrange the celery

in the large feed tube; use medium pressure to slice. Arrange the

scallions in the small feed tube; use light pressure to slice.

Insert the 4 mm slicing disc; use medium pressure to slice

the cucumbers and red and yellow peppers. Transfer the

vegetables to a large bowl.

1/2

pound carrots, peeled, cut to fit large feed tube

large ribs celery, trimmed, cut to fit large feed tube

cloves garlic, peeled

1-1/2 pounds Spanish onions, peeled, cut in 1-inch pieces

tablespoons extra virgin olive oil

tablespoon oregano

tablespoon ground cumin

Insert the metal blade in the processor. With the machine

running, drop the garlic and jalapeños through the feed tube

and process to chop, about 5 seconds. Scrape the work bowl.

Add the radishes to the work bowl; pulse to chop, 10-15 times.

Add the tomatoes to the work bowl; pulse to chop, 10-15 times.

Add the vegetables to those already in the large bowl and stir to

combine.

1-1/2 teaspoons thyme

teaspoon ground coriander

bay leaf

quarts vegetable stock*

cups water

kosher salt

Transfer half the chopped/sliced vegetables to the work bowl.

Add the drained roasted peppers and 3 cups of the juice.

Pulse to combine, 10 times, then process until smooth, about

2 minutes. Return the puréed vegetable mixture to the large bowl

and stir to incorporate. Stir in the vinegar, brown sugar, salt and

pepper. Refrigerate until well chilled; adjust seasonings to taste

before serving.

freshly ground black pepper

Sort the beans and discard any dirt and/or stones. Place in a

medium bowl and cover with cold water by 3 inches. Allow to

soak, covered, for 8 hours/overnight.

Insert the 6 mm slicing disc. Arrange the peppers in the large

feed tube and use medium pressure to slice; remove and

reserve. Insert the 4 mm slicing disc. Arrange the carrots and

celery in the large feed tube; use medium pressure to slice.

Remove and reserve. Insert the metal blade. With the machine

running, drop the garlic through the small feed tube and process

to chop, 5 seconds. Scrape the work bowl. Add the onions; pulse

to chop, 10 times.

Serve chilled. May be garnished with sliced or chopped avocado,

freshly chopped cilantro or Italian parsley, and a small dollop of

sour cream. To turn this into a summertime meal, top each

serving with 4-6 ounces cooked (poached or grilled) shrimp

and scallops.

Nutritional analysis per 1 cup serving:

Calories 61 (7% from fat) • carbo. 13g • pro. 2g • fat 0g •

sat. fat 0g • chol. 0mg • sod. 342mg • fiber 2g

In a 6-quart Cuisinart^®stockpot, heat the olive oil over medium

heat. When hot, add the sliced and shredded vegetables and

garlic. Cook over medium heat until softened and translucent.

Add the oregano, cumin, thyme, coriander and bay leaf; cook

over medium low heat until aromatic, about 5 minutes.

BLACK BEAN SOUP

Yield: 3 quarts

Preparation: 15-20 minutes, 2 hours cooking

Drain and rinse the beans. Add the beans to the stockpot along

with the stock and water. Bring the soup to a boil, then reduce

the heat to low, cover loosely and simmer for 1-1/2 - 2 hours,

until the beans are tender and the soup has thickened. Allow to

cook slightly. Remove the bay leaf and discard. Insert the metal

blade. Process the soup in three batches until creamy and

pounds dried black beans

red bell pepper

yellow bell pepper

smooth. (For a more “rustic” soup, process only two thirds of the

soup and stir in the remaining “chunky” soup.) Transfer to a clean 1-3

stockpot as soup is processed. Reheat over low heat as neces-

1/2

teaspoon freshly ground black pepper

teaspoons Tabasco^®, to taste

sary. Stir in vinegar; season to taste. Serve hot with garnishes of

sour cream, chopped green onions, chopped red and yellow bell

peppers, chopped tomatoes, and chopped fresh cilantro or pars-

ley. Black bean soup freezes well.

Insert metal blade. Pulse to chop parsley; remove and reserve.

Insert shredding disc. Use medium pressure to shred cheese.

Remove and toss with cornstarch; refrigerate until ready to use.

Insert the metal blade. Pulse to chop onions and celery, 10 times;

remove and reserve. Pulse to chop the carrots, 15 times; remove

and reserve. Insert the 6 mm slicing disc. Arrange potatoes

upright in large feed tube; use medium pressure to slice.

* For a non-vegetarian version, you may use chicken stock or

ham broth. A smoked turkey leg or ham hock may be added for

additional flavor. Remove before serving, allow to cool enough

to handle, shred meat, discard bones, fat and skin, and return

shredded meat to the soup.

In an 8 or 9 quart Cuisinart^®stockpot, heat butter over medium

heat. Add the vegetables and sauté until they begin to soften,

about 5 minutes. Sprinkle with flour and cook, stirring constantly

for 4 – 5 minutes; do not allow to brown. Whisk in vegetable

broth and milk. Add the potatoes and bring to a boil. Reduce heat

and simmer for about 20 minutes, until the potatoes are tender.

While the potatoes are cooking, blanch (for 1 minute) or steam

(for 2 – 3 minutes) the broccoli florets until crisp-tender. Plunge

immediately into iced water to stop the cooking, then drain well.

Nutritional analysis per 1 cup serving:

Calories 168 (16% from fat) • carbo. 29g • pro. 8g • fat 3g •

sat. fat 0g • chol. 0mg • sod. 210mg • fiber 7g

YUKON GOLD POTATO & CHEESE SOUP WITH BROCCOLI

Yield: 20 cups

Preparation: 35 to 40 minutes

Remove the soup from the heat and strain the solids from the

liquid, reserving the cooking liquid. Return the liquid to the

stockpot; keep warm over low heat. Place the solids in the work

bowl and process 30 seconds. Scrape the work bowl. Process

until fairly smooth and creamy, about 30 seconds longer. Return

the puréed vegetables to hot liquid in the pot. Reheat over

medium low heat. Add the reserved shredded cheese that has

been tossed with the cornstarch, about 1/2 cup at a time, stirring

until melted and smooth after each addition. Stir in the reserved

broccoli florets; heat until broccoli is warmed through.

cup loosely packed Italian parsley leaves

ounces sharp cheddar cheese

tablespoons cornstarch

tablespoons unsalted butter

ribs celery (4 ounces), cut in 1-inch pieces

carrots (8 ounces, peeled), cut in 1-inch pieces

pound onions, peeled, cut in 1-inch pieces

teaspoon thyme

1/4

cup all-purpose flour

pounds Yukon gold potatoes,

peeled and quartered lengthwise

cups vegetable broth

cups lowfat milk

cups broccoli florets (about 12 ounces),

cut in bite-sized pieces

Season with salt, pepper, and Tabasco^®to taste. Serve in

warmed bowls and sprinkle with the chopped parsley.

Nutritional analysis per 1 cup serving:

Calories 151 (31% from fat) • carbo. 21g • pro. 6g • fat 5g •

sat. fat 0g • chol. 16mg • sod. 264mg • fiber 2g

1-1/2 teaspoons kosher salt

MUSHROOM BARLEY SOUP

heat. Add the chopped garlic, onions and mushroom stems; cook

until tender, about 5 minutes. Raise the heat to medium high and

add the sliced mushrooms, celery, and carrots, barley, and

thyme. Stir over medium high heat for about 5 minutes, until the

herbs become fragrant. Add the sliced potatoes, stock, bay leaf

and water. Bring to a boil, then reduce the heat to low and

simmer until the barley is tender, 25-30 minutes. Remove and

discard the bay leaf. Season with salt and pepper. Serve in

warmed bowls sprinkled with the chopped parsley.

Yield: 16 cups

Preparation: 35-40 minutes

1/2

cup loosely packed Italian parsley leaves

cloves garlic, peeled

pound Spanish onions, peeled, cut in 1-inch pieces

pounds cremini or white mushrooms,

cleaned and stemmed, stems reserved

pound shiitake mushrooms, tough stems removed

and discarded

pound celery, cut to fit the feed tube

pound carrots, peeled, cut to fit the feed tube

pound potatoes, scrubbed, peeled if desired,

cut in quarters lengthwise

1/2

Nutritional analysis per 1 cup serving:

Calories 110 (21% from fat) • carbo. 18g • pro. 5g • fat 3g •

sat. fat 0g • chol. 0mg • sod. 178mg • fiber 4g

1/2

CHILI FOR A CROWD

2/3

tablespoons extra virgin olive oil

cup barley

Yield: 4 quarts

Preparation: 30 minutes; 3 hours to cook

1-1/2 teaspoons thyme or herbs de Provence

quarts chicken broth or stock (no salt, no fat) or

vegetable broth/stock

bay leaf

cups water

teaspoon kosher salt

red bell pepper, cored, seeded and cut in quarters

yellow bell pepper, cored, seeded and cut in quarters

green bell pepper, cored, seeded and cut in quarters

cloves garlic, peeled

large onions (1-1/2 pounds total), peeled,

cut in 1-inch pieces

1/4

teaspoon freshly ground black pepper

can (35-ounce) peeled plum tomatoes, drained,

juices reserved

Insert the metal blade and pulse the parsley 10 times to chop;

remove and reserve. With the machine running, drop the garlic

down the small feed tube and process to chop, 5 seconds;

scrape the work bowl. Add the onions; pulse to chop, 10 times;

remove and reserve. Pulse to chop the mushroom stems,

10 times; remove and reserve.

3-1/2 pounds boneless beef chuck (trimmed yield, 3 pounds),

trimmed, cut in 1-1/2 – 2 inch cubes, well chilled

tablespoons vegetable oil

1/3-1/2 cup chili powder, to taste

1-1/2 tablespoons ground cumin

tablespoon paprika

Insert the 4 mm slicing disc. Use medium pressure to slice the

mushrooms and shiitakes; remove and reserve. Use medium

pressure to slice the carrots and celery; remove and reserve.

Arrange the potatoes in the large feed tube vertically; use

medium pressure to slice.

1-1/2 tablespoons oregano

tablespoons red wine vinegar

teaspoon kosher salt

can (6-ounce) tomato paste

3 cans (15 – 16 ounce) beans, drained, rinsed and drained again

(for variety, use one each black beans, pinto beans, and

red kidney beans)

Heat the olive oil in a Cuisinart^®6-quart stockpot over medium

Insert the 4 mm slicing disc and arrange the peppers in the feed

tube. Use medium pressure to slice; remove and reserve. Insert

the metal blade and with the machine running, drop the garlic

cloves down the small feed tube; process 5 seconds to chop.

Scrape the work bowl and add the onions; pulse to chop,

10 times; remove and reserve. Use the metal blade and pulse to

chop the drained canned tomatoes, 5 times; remove and reserve.

Wipe the work bowl and blade dry with a paper towel. Add half

the chilled beef cubes to the work bowl and pulse to chop

10 times; remove and reserve. Repeat with the remaining beef.

HEART SMART TURKEY CHILI

Yield: About 4 quarts

Preparation: 30 minutes; 2 hours cooking

bell peppers

cloves garlic, peeled

1-1/2 pounds Spanish onions, peeled, cut in 1-inch pieces

pounds boneless, skinless turkey breast

(about a 7 pound turkey breast bone in, skin on),

cut in 1 inch pieces, chilled

In an 8 or 9-quart Cuisinart^®stockpot, heat 2 teaspoons of the oil

over medium heat. When hot, add the garlic and onions; cook

until translucent, 3-5 minutes. Stir in the chili powder (to taste),

ground cumin, oregano, and paprika. Cook over low heat until

the spices are aromatic, 5-10 minutes. While the onion mixture is

cooking, heat half the remaining oil over medium high heat in a

Cuisinart^®12 inch nonstick skillet; when hot, add half the ground

beef. Allow to brown on one side, then turn and break up, brown-

ing completely; add to the stockpot with the onion mixture, and

repeat with the remaining oil and ground beef. After adding all the

browned beef to the stockpot, stir in the reserved peppers,

chopped tomatoes and reserved juices, wine vinegar, salt, and

tomato paste. Bring the chili to a boil, then reduce the heat to

low, cover loosely and simmer for 2-3 hours, until the meat is

tender. If serving immediately, stir in the drained beans and stir

to heat through.

1/3

cup chili powder

tablespoon ground cumin

1-1/2 teaspoons ground allspice

1-1/2 teaspoons ground cinnamon

1-1/2 teaspoons ground coriander

1-1/2 teaspoons oregano

1-2

1/2

bay leaf

can (28 ounce) crushed tomatoes

cups unsalted, nonfat chicken stock/broth

cups water

tablespoons wine vinegar

teaspoons kosher salt

teaspoon freshly ground black pepper

Insert the 6 mm slicing disc, arrange the peppers in the large

feed tube, and use medium pressure to slice; remove and

reserve. Insert the metal blade and with the machine running,

drop the garlic through the feed tube; process 5 seconds to chop.

Scrape the work bowl. Add the onions; pulse to chop, 10 times.

Remove and reserve. Add one third of the turkey cubes to the

work bowl; pulse to chop, 10 times; remove and reserve. Repeat

with the remaining turkey cubes in two more batches.

Like many stews, chili is best made a day ahead. Transfer to a

glass or stainless container; cover and refrigerate. Reheat over

low – medium heat and stir in the beans. Chili may be frozen.

Nutritional analysis per 1 cup serving:

Calories 205 (27% from fat) • carbo. 21g • pro. 20g • fat 7g •

sat. fat 2g • chol. 43mg • sod. 316mg • fiber 7g

In an 8 or 9 quart Cuisinart^®stockpot, heat 2 teaspoons of the oil

over medium heat, add the garlic and onion, and cook until

translucent and softened, about 5 minutes. Add the chili powder,

cumin, allspice, cinnamon, coriander, oregano and bay leaf; cook

over low heat until fragrant, about 10 minutes. While the onion

mixture is cooking, add half the remaining oil to a Cuisinart

12-inch nonstick skillet and heat over medium high heat. Add one 3/4

teaspoon freshly ground pepper

teaspoon freshly ground nutmeg

third of the ground turkey to the skillet and brown well,

stirring to break up after turning; as the turkey browns, add to the

onion mixture. Repeat with the remaining turkey in two more

batches. Stir in the crushed tomatoes, chicken stock, water, and

wine vinegar. Bring the chili to a boil, then reduce the heat, cover

loosely and simmer for 2 hours, until the turkey is tender. May be

served immediately, but like most stews and chilis, it is better the

second day. May be frozen.

1/4

Insert the metal blade and pulse to chop the tomatoes, 5 times.

Remove and reserve. With the machine running, drop the garlic

through the small feed tube and process to chop, 5 seconds.

Scrape the work bowl. Add the onions and celery, pulse to chop,

15 - 20 times. Remove and reserve. Pulse to chop the carrots,

15 times; remove and reserve. Pulse to chop the beef cubes,

8 – 10 times; remove and reserve. Pulse to chop the veal cubes,

8 – 10 times; remove and reserve. Pulse to chop the pork cubes,

8 – 10 times; remove and reserve.

Nutritional analysis per 1 cup serving:

Calories 266 (8% from fat) • carbo. 24g • pro. 40g • fat 2g •

sat. fat 0g • chol. 94mg • sod. 521mg • fiber 6g

In a Cuisinart^®5-1/2 quart sauté pan, heat the oil and butter

together over medium heat. Add the garlic, onion, celery and

carrots; cook, stirring for 2 minutes. Remove and reserve. Raise

the heat to medium high and add the ground meats. Cook until

nicely browned, stirring to keep meat from sticking together,

about 10 minutes. Return the cooked vegetables to the pan. Add

the milk and simmer until reduced, about 10 minutes. Add the

tomatoes and reserved juices; simmer for 15 minutes. Stir in the

wine and broth. Bring the mixture to a boil, then lower the heat,

cover loosely, and simmer for 2 –2-1/2 hours. Season with salt,

pepper and freshly ground nutmeg.

CUISINART RAGU BOLOGNESE

Yield: 15 – 16 cups sauce, enough for 2 pounds of pasta –

12 to 16 servings

Preparation: 25 minutes; 2 1/2 hours to cook

can (35 - ounce) whole peeled plum tomatoes,

drained, juices reserved

cloves garlic, peeled

medium onions (12 ounces total), peeled,

cut into 1 inch pieces

large stalks celery, cut into 1-inch pieces

carrots, peeled, cut into 1-inch pieces

pounds beef chuck, cut into 1-inch pieces

(trimmed of fat and gristle), chilled

This sauce may be made ahead and kept in the refrigerator for

2 days or frozen for up to a month. Serve tossed with freshly

cooked fettuccine or tagliatelle or a large shaped pasta that will

trap the sauce. Add 1/2 – 1 cup of the pasta cooking water to the

pasta and ragu when tossing.

1-1/2 pounds veal, cut into 1-inch pieces

(trimmed of fat and gristle), chilled

1-1/2 pounds pork, cut into 1-inch pieces

(trimmed of fat and gristle), chilled

Nutritional analysis per serving: (Sauce only)

Calories 419 (47% from fat) • carbo. 8g • pro. 46g • fat 21g •

sat. fat 7g • chol. 158mg • sod. 490mg • fiber 1g

tablespoons extra virgin olive oil

tablespoons unsalted butter

cup milk (whole or reduced fat)

cup dry white wine

2-3

cups beef broth or stock (preferably no salt, no fat)

teaspoons kosher salt

PASTA WITH ZUCCHINI AND

RICOTTA SAUCE

While the pasta cooks, process the ricotta cheese and fresh basil

leaves with the cooked onion and garlic mixture until smooth,

about 15 seconds. Scrape the work bowl. Drain the pasta;

reserving the pasta cooking water. With the machine running,

add 1 cup of the hot pasta water through the feed tube; process

10 seconds; scrape the work bowl. In a large bowl, toss the hot

pasta and zucchini with the ricotta mixture and 2 tablespoons of

the reserved Parmesan. Garnish with fresh basil leaves and pass

the remaining Parmesan cheese.

Yield: 12 servings

Preparation time: 25 minutes or less

1/3

ounces Reggiano Parmesan, cut in I-inch pieces

pounds zucchini, cut to fit the feed tube horizontally

cloves garlic, peeled

pound onions, peeled, cut into 1-inch pieces

cup extra virgin olive oil

teaspoon red pepper flakes

(may use more or less to taste)

pounds fettuccine or tagliatelle

Nutritional analysis per serving:

Calories 425 (33% from fat) • carbo. 52g • pro. 25g • fat 15g •

sat. fat 5g • chol. 19mg • sod. 67mg • fiber 2g

2-1/4 cups fat-free ricotta cheese

fresh basil leaves

1/4-1/2 teaspoon freshly grated nutmeg

PEPPERONI & CHEESE PIZZA

1/2

teaspoon kosher salt

teaspoon freshly ground black pepper

Yield: Five 12 to 14-inch pizzas, twenty 2-slice servings

Preparation: 10-15 minutes; 8-12 minutes to bake

Insert the metal blade. With the machine running, drop the

cheese cubes through the feed tube and process until finely

chopped. Remove and reserve.

One recipe Pizza Dough, p. 38

ounces Reggiano Parmesan, cut in 1-inch cubes

ounces part skim, low-moisture mozzarella, well chilled

ounces reduced-fat Monterey Jack cheese, well chilled

ounces stick pepperoni, paper casing peeled off,

cut to fit feed tube

Bring enough water to cook the pasta to a boil in a Cuisinart^®

7-quart pasta set.

Insert the shredding disc. Arrange the zucchini in the feed tube

horizontally and use medium pressure to shred; remove and

reserve. Insert the metal blade. With the machine running,

drop the garlic through the feed tube and process to chop,

10 seconds; scrape the work bowl. Add the onions and pulse

to chop, 10 times; remove and reserve. Do not wash work bowl

or metal blade.

cups boiling water

tablespoons extra virgin olive oil

cups reduced Simple Tomato Sauce, p. 32

Prepare the pizza dough and let rise. Position the top rack of the

oven about 8 inches from the top. If using a baking stone, place it

on the rack. Preheat the oven to 500°F.

Heat the olive oil in a Cuisinart^®10 inch skillet over medium heat.

Add the garlic and onions and cook until tender and translucent,

about 5 minutes; do not brown. Stir in the red pepper flakes. Add

salt to the boiling water and cook the pasta according to package

instructions; add the reserved long shreds of zucchini during the

last 30 seconds.

Insert the metal blade. With the machine running, drop the

Parmesan cheese cubes down the feed tube and process

15 seconds; leave in work bowl. Insert the shredding disc. Use

medium pressure to shred the mozzarella and Monterey Jack

cheeses. Remove the cheeses to a bowl; toss to combine and

reserve. Insert the slicing disc. Place the pepperoni stick in the

small feed tube; use medium pressure to slice. Stack the slices,

cut in half with a knife, and place in a heatproof bowl. Pour the

boiling water over the pepperoni; let sit for 15-20 minutes. Drain

the pepperoni, discarding the fatty water; rinse and dry the

pepperoni.

ounces shallots, peeled, cut in 1-inch pieces

3-1/2 pounds fresh green beans, trimmed,

cut to fit feed tube horizontally

tablespoons extra virgin olive oil

teaspoon kosher salt

1/2

teaspoon freshly ground pepper

When the dough has risen, punch down and divide into 5 equal

balls. Let rest 10 minutes. On a lightly floured surface, roll dough

into rounds, 12 to 14 inches in diameter. Place on a baker’s peel

that has been sprinkled with corn meal, or on a perforated pizza

pan, a pizza screen or baking sheet without sides that has been

sprinkled with corn meal. Brush the edges with the olive oil, then

using an offset spatula, spread the pizza to 3/4 inch of the edges

with 1/2 cup of the tomato sauce. Resist the urge to use more

tomato sauce – it will make a soggy pizza; less is better. Divide

the cheeses and sprinkle over the pizzas. Arrange the pepperoni

evenly over the pizzas.

Insert the metal blade and with the machine running, drop the

lemon zest through the feed tube and chop, 10 seconds. Scrape

the work bowl. Add the kosher salt; process to chop finely,

30-40 seconds; remove and reserve. Pulse to chop the

hazelnuts, 10-15 times; remove and reserve. Pulse to chop the

shallots, 10 times; remove and reserve.

Insert the 4 mm slicing disc. Arrange the green beans horizontal-

ly in the large feed tube and process using light pressure.

Cook the green beans in lightly salted boiling water for 3 to 8

minutes, until they are desired tenderness; alternatively they may

be steamed. (This may be done ahead. If done ahead, refresh in

ice water to stop cooking; drain well, wrap and refrigerate until

ready to use.) In a 5-1/2 quart Cuisinart^®sauté pan, warm the oil

over medium heat. Add the chopped shallots and sauté until

softened, about 3 minutes. Add the green beans and stir to heat

through. Stir in the reserved chopped nuts and lemon zest.

Season with freshly ground pepper. Serve warm.

Carefully slide the pizza onto the stone (position the peel over

the back edge of the stone, and use a rocking motion to shake

and slide the pizza off the peel onto the stone), or place the pan

into the hot oven. Bake the pizza for 5 minutes, then rotate it

front to back for even baking. Bake for another 3 to 6 minutes,

until the pizza is bubbly, and the edges of the dough are golden

brown, puffed and crispy. Remove from the oven and let rest on

a rack for 2 to 3 minutes before slicing.

Nutritional analysis per serving:

Calories 367 (32% from fat) • carbo 449 • pro. 18g • fat 13g •

sat. fat 4g • chol. 20mg • sod. 1022mg • fiber 2g

Calories 134 (55% from fat) • carbo. 13g • pro. 4g • fat 9g •

sat. fat 1g • chol. 0mg • sod. 166mg • fiber 5g

FRENCH CUT GREEN BEANS

WITH TOASTED HAZELNUTS

TWICE BAKED POTATOES

WITH SPINACH AND CHEDDAR

Yield: 12 servings

Yield: Makes 12 servings

Preparation: 15-20 minutes

Preparation: 15 minutes; 1 1/2 hours to bake

large (about 10 ounces each) baking potatoes,

scrubbed

tablespoon olive oil

Zest of 2 lemons, bitter white pith removed

3/4

cup (5 ounces) hazelnuts, lightly toasted

ounces sharp cheddar cheese, cut to fit feed tube

(low fat may be used)

scallions, trimmed and cut into 1-inch pieces

TWO POTATO GRATIN WITH LEEKS

Yield: 16 servings

1-1/4 cups evaporated fat free milk

Preparation time: 15 - 20 minutes, plus 1-1/2 hours baking time

packages (10 oz. each) frozen chopped spinach,

thawed and squeezed very dry

tablespoons unsalted butter, at room temperature,

cut in 1-inch pieces

teaspoon kosher salt

teaspoon freshly ground white or black pepper

Cooking spray

ounces Reggiano Parmesan cheese, cut in 1-inch pieces

ounces good quality white or wheat bread, cut in quarters

tablespoons unsalted butter, divided

cloves garlic

medium onions (6 ounces each), peeled,

cut in 1 inch pieces

Preheat the oven to 400° F. Pierce each potato several times

with a fork or knife tip; rub each potato with 1/4 teaspoon of the

olive oil. Bake the potatoes in the preheated oven until fork

tender, about 1 hour. When cool enough to handle, cut off the

top third of each potato and scoop out the flesh, leaving a

1/2 inch shell. Reserve flesh and potato shells.

medium leeks (2 pounds), trimmed to just above the

green part

2-1/2 cups vegetable broth

pounds russet potatoes, peeled, cut in half crosswise

pounds sweet potatoes, peeled, cut in half crosswise

1-1/2 teaspoons herbes de Provence

Insert the shredding disc in the processor. Shred the cheddar

cheese using light pressure. Remove and reserve. Insert the

metal blade. Add the scallions and process until finely chopped,

about 5 seconds. Add the milk, spinach, butter, kosher salt, and

pepper. Process until just combined, about 10-15 seconds. Add

the reserved potato flesh and shredded cheddar cheese; pulse in

short, quick pulses until just combined. Generously fill the potato

shells with the potato-spinach mixture. Potatoes may be made

ahead to this point, covered, and refrigerated until ready to bake.

teaspoons kosher salt

teaspoon freshly ground white or black pepper

Evenly coat a Cuisinart^®9 x 13 inch Roast Bake Pan with

cooking spray. Preheat the oven to 425°F.

Insert the metal blade in the processor. With the machine

running, drop the Parmesan pieces through the small feed tube

and process to chop finely, 30-40 seconds; remove and reserve.

Process the bread until it is fine crumbs, about 10 seconds. With

the machine running, add 2 tablespoons of the butter and 1/4 cup

of the Parmesan cheese; process to combine, 10 seconds;

remove and reserve.

Preheat oven to 375° F. Arrange the potatoes on a jelly roll type

pan that has been lined with parchment. Bake, uncovered until

potatoes are hot and tops are golden brown, about 25-30 min-

utes (add 5-10 minutes for cold potatoes). Serve hot.

With the machine running, drop the garlic cloves through the

small feed tube and process 10 seconds to chop; scrape the

work bowl. Add the onions to the work bowl; pulse to chop,

10 times. Remove and reserve. Insert the 6 mm slicing disc; cut

the leeks to fit the feed tube vertically and arrange in the large

feed tube. Slice using medium pressure. Transfer to a bowl of

cold water and swirl to rinse well; let grit settle, then lift the sliced

leeks from the water and transfer to a colander to drain.

Nutritional analysis per serving:

Calories 488 (25% from fat) • carbo. 78g • pro. 16g • fat 14g •

sat. fat 4g • chol. 36mg • sod. 382mg • fiber 7g

Over medium heat, melt 2 tablespoons of the butter in a

Cuisinart^®3-quart sauté pan. Add the chopped garlic and onions

and the drained, sliced leeks; cook until tender and wilted, about

5 minutes. Stir in the vegetable broth, herbs, salt, and pepper;

bring to a boil, then reduce the heat and simmer for 3 minutes.

Drain, reserving the vegetables and broth separately.

small green bell pepper, cored and seeded,

cut in quarters

ounces carrots, cut to fit the feed tube horizontally

small red onion, peeled, cut in 1-inch pieces

clove garlic, peeled

cup mayonnaise, p. 34

cup drained fat-free plain yogurt *

1/2

1/4-1/3 cup granulated sugar, to taste

Insert the 4 mm slicing disc. Slice the russet potatoes using firm

pressure; remove and reserve. Slice the sweet potatoes using

firm pressure; remove and reserve.

1/2

tablespoons cider vinegar

tablespoon Tabasco^®

teaspoons kosher salt

1/2

teaspoon cumin

teaspoon freshly ground black pepper

Arrange half the sliced russet potatoes in the prepared pan; top

with half the sliced sweet potatoes; distribute half the leek/onion

mixture over the sweet potatoes, and sprinkle with the remaining

Parmesan cheese. Repeat the layers, ending with sweet

potatoes. Pour the reserved broth over the potatoes. Top evenly

with the buttered crumb and cheese mixture. Cover with a sheet

of foil that has been coated with cooking spray and bake in the

preheated oven for 45 minutes. Uncover and continue to bake

until the potatoes are tender, 20 – 30 minutes longer. Let the

potatoes rest for 10 – 15 minutes before serving.

Insert the 2 mm slicing disc. Arrange the cabbages in the large

feed tube, cut side down; use medium pressure to slice. Transfer

to a large bowl. Arrange the peppers in the large feed tube; use

light pressure to slice. Insert the shredding disc. Arrange the car-

rots in the feed tube horizontally; use medium pressure to shred.

Transfer the vegetables to the bowl with the cabbage; toss to

combine.

Insert the metal blade. Chop the onion, 5-10 seconds. Add the

chopped onion to the bowl of vegetables. With the machine

running, drop the garlic through the feed tube; process 5 seconds

to chop. Scrape the work bowl. Add the mayonnaise, drained

yogurt, sugar, vinegar, Tabasco^®, salt, cumin, and pepper to the

work bowl. Process until smooth and creamy, 15-20 seconds.

Pour the dressing over the vegetables in the bowl and mix well

to combine. Allow to sit, refrigerated, for 30-60 minutes before

serving to allow the flavors to blend.

Note: If you wish to prepare this dish ahead, blanch both types of

potatoes separately for 3 minutes in boiling water to which

1 teaspoon of vinegar has been added; this will prevent them

from darkening.

Nutritional analysis per serving:

Calories 226 (23% from fat) • carbo. 38g • pro. 7g • fat 6g •

sat. fat 1g • chol. 13mg • sod. 488mg • fiber 4g

SPICY COLESLAW

Coleslaw may be made up to 1 day ahead, covered and

refrigerated. As with all products containing mayonnaise,

follow safe food handling and refrigeration procedures for

storing and serving.

Yield: 3 pounds – twelve 4-ounce servings

Preparation: 15-20 minutes

1-1/2 pounds green cabbage, cored, cut to fit large feed tube

* To drain yogurt, place yogurt (without gelatin in the ingredients)

in a yogurt strainer or strainer lined with a coffee filter and allow

the liquid (whey) to drain out. After about 12 hours, the yogurt

will be thickened and reduced in volume by about half. It may

3/4

pound red cabbage, cored, cut to fit large feed tube

small red bell pepper, cored and seeded, cut in quarters

be used to spread as cream cheese, or as an ingredient in

dressings or sauces.

Insert the metal blade and add half the sauce to the work bowl.

Pulse the sauce 15 times for a rustic, chunky sauce, or process

for 2 minutes for a smooth sauce. Repeat with the remaining

sauce. The sauce is now ready to use for pasta. If you want a

sauce for pizza, return the sauce to the pan. Simmer, uncovered,

for 45-50 minutes to reduce, stirring now and then. Transfer the

reduced sauce to a bowl to cool before using as a pizza topping.

The sauce may be frozen.

Nutritional analysis per serving:

Calories 130 (47% from fat) • carbo. 16g • pro. 3g • fat 7g •

sat. fat 1g • chol. 0mg • sod. 499mg • fiber 3g

SIMPLE TOMATO SAUCE

Nutritional analysis per serving:

Yield: 10 cups tomato sauce for pasta / 5 cups tomato sauce

for pizza

Calories 111 (28% from fat) • carbo. 18g • pro. 3g • fat 4g •

sat. fat 0g • chol. 0mg • sod. 765mg • fiber 1g

Preparation: 10 minutes; 1 to 1 3/4 hours to cook

cup loosely packed sun-dried tomatoes

(dry, not oil packed)

ounces onions, peeled and cut in 1-inch pieces

cloves garlic, peeled

BASIL PESTO

Yield: 5 cups

Preparation: 10 minutes

ounces Reggiano Parmesan cheese

cloves garlic, peeled

cups tightly packed fresh basil leaves,

unblemished (about 20 ounces)

teaspoons kosher or sea salt

1/2

teaspoons dried oregano

tablespoon extra virgin olive oil

cans (28 ounce) plum tomatoes, with juices

sprigs fresh basil (10-12 large leaves each)

cup dry white wine or vermouth

teaspoon kosher salt

2-3

1-1/4 cups extra virgin olive oil

1/2

teaspoon freshly ground black pepper

1-1/4 cups pine nuts or walnuts, lightly toasted

1/4-3/4 teaspoon crushed red pepper flakes

(optional, to taste, for a spicier sauce)

Insert the metal blade in the processor. With the machine run-

ning, drop the cheese cubes through the small feed tube and

process until finely chopped, about 30-45 seconds. Remove and

reserve the cheese. With the machine running, drop the garlic

through the small feed tube and process to chop, 5 seconds.

Scrape the work bowl. Add the basil leaves to the work bowl;

pulse to chop, 10-15 times; scrape the work bowl. Add the salt.

With the machine running, add the olive oil in a slow, steady

stream through the small feed tube, processing until combined

and emulsion is formed, about 1 minute. Scrape the work bowl.

Add the cheese and pine nuts; pulse until combined.

In a heat-proof bowl, pour 1-1/2 cups boiling water over the

sun-dried tomatoes and let sit 30 minutes to rehydrate.

Insert the metal blade in the processor. Pulse to chop the onion

and garlic with the oregano, about 10 times. Heat the oil over

medium heat in a 4-3/4 quart saucepan. Add the onion, garlic,

and oregano. Cook, stirring for 2 to 3 minutes, until the onions

begin to soften and the oregano becomes fragrant. Add the

canned tomatoes with their juices, basil sprigs, wine and salt.

Stir in the rehydrated sun-dried tomatoes and their liquid. Bring to

a boil, then reduce the heat to low, cover loosely and simmer for

50-60 minutes. Turn off the heat and let cool in the pan for 10

minutes. Stir in the black pepper and optional red pepper flakes.

To store the pesto, transfer it to a glass jar or bowl, tap to remove

all air bubbles and even out the surface. Float a layer of olive oil

on top; cover with plastic wrap and refrigerate. The pesto will

keep for 5 days in the refrigerator, or it may be frozen. If desired,

the cheese and pine nuts may be added just before serving.

BASIC MAYONNAISE

For food safety, mayonnaise should not be made with raw eggs.

It may be made using pasteurized egg products such as Egg

Beaters^®or Simply Eggs^®, or by using a cooked egg method.

With either recipe, take care to properly refrigerate any unused

portions.

Nutritional analysis per tablespoon:

Calories 136 (79% from fat) • carbo. 2g • pro. 5g • fat 3g •

sat. fat 3g • chol. 7mg • sod. 265mg • fiber 1g

CREAMY BLUE CHEESE DRESSING

COOKED MAYONNAISE

Yield: About 4 cups

Yield: About 5 cups

Preparation: 10 minutes

Preparation: 5 minutes

clove garlic, peeled

shallot, peeled

cup lowfat buttermilk

egg yolks

1/2

cup wine vinegar or lemon juice (may use some of each)

cup water

tablespoons granulated sugar

tablespoons dry mustard

tablespoon all-purpose flour

teaspoons kosher salt

3-1/4 cups nonfat yogurt

1-1/2 teaspoons dry mustard

1/2

teaspoon Worcestershire sauce

teaspoon white pepper

ounces crumbled blue cheese

teaspoon ground white pepper

cups canola or other flavorless oil

Dash Tabasco^®– to taste

Blanch the garlic in boiling water for 1 minute to remove the

sharpness. Insert the metal blade. With the machine running,

drop the garlic clove and shallot through the feed tube and

process to chop, 10 seconds. Scrape the work bowl. Add the

buttermilk, yogurt, dry mustard, Worcestershire, and pepper;

process to blend, 10 seconds. Scrape the work bowl. Sprinkle

the crumbled blue cheese over the top. For a chunky dressing,

pulse in the blue cheese, 5-10 pulses. For a smooth dressing,

process for 10-15 seconds. Add Tabasco^®to taste. Chill until

ready to serve; cover and refrigerate any unused portions.

For a richer dressing, substitute 1 cup of mayonnaise for 1 cup

of the yogurt.

In a Cuisinart^®2-quart Non-Stick Saucier, stir together the egg

yolks, vinegar, water, sugar, dry mustard, salt, and pepper. Over

very low heat, stir the mixture constantly until it bubbles in 1 or 2

places. Remove from the heat; let stand 5 minutes. Insert the

metal blade; add the egg mixture to the work bowl. Process for

10 seconds; scrape the work bowl. With the machine running,

add the oil in a very slow, steady stream. (Adding the oil very

slowly is essential to forming a successful emulsion. If the oil is

added too quickly, the emulsion may break down or separate.)

Process until the mixture is thick and emulsified. Remove from

work bowl, cover and chill completely until ready to use. Keeps

from 3-5 days when properly refrigerated.

Nutritional analysis per 2 tablespoons:

Calories 40 (48% from fat) • carbo. 2g • pro. 3g • fat 0g •

sat. fat 0g • chol. 1mg • sod. 25mg • fiber 0g

Nutritional analysis per serving:

Calories 214 (96% from fat) • carbo. 1g • pro. 1g • fat 23g •

sat. fat 2g • chol. 43mg • sod. 190mg • fiber 0g

MAYONNAISE

(MADE WITH EGG SUBSTITUTE)

Preheat oven to 350°F. Place walnuts in a baking pan and toast

until golden brown and fragrant, about 8-10 minutes.

Cool slightly.

Yield: 3-3/4 cups

Preparation: 5 minutes

Insert metal blade. Process the zest with 1 cup of the sugar until

finely chopped, about 45 seconds. Add cranberries, jalapeños,

oranges and reserved nuts; pulse until coarsely chopped, about

10 – 12 times. Add remaining sugar; pulse to blend, 10 times.

Pulse several more times if a finer consistency is desired. This

relish may be made in advance and stored in the refrigerator until

ready to use.

tablespoons Eggbeaters^®or Simply Eggs^®

tablespoons freshly squeezed lemon juice

tablespoons Dijon mustard

tablespoons wine vinegar (red or white – may also use

herb or fruit flavored)

1/2

tablespoon sugar

teaspoon kosher salt

teaspoon freshly ground white pepper

cups flavorless oil (such as Canola oil)

Nutritional analysis per serving:

Calories 101 (31% from fat) • carbo. 17g • pro. 1g • fat 0g •

sat. fat 0g • chol. 0mg • sod. 1mg • fiber 2g

Insert the metal blade in the processor. Put the egg substitute,

lemon juice, mustard, wine vinegar, sugar, salt, and pepper in the

work bowl. Process 10 seconds to blend. Scrape the work bowl.

With the machine running, add the oil in a slow steady stream,

processing until the mixture thickens and an emulsion is formed.

VERY BERRY SAUCE

Yield: 6 cups

Preparation: 10 minutes

ounces fresh or frozen strawberries (not in syrup, thawed)

ounces fresh or frozen raspberries (not in syrup, thawed)

ounces fresh or frozen blueberries (not in syrup, thawed)

Nutritional analysis per serving:

Calories 200 (97% from fat) • carbo. 1g • pro. 1g • fat 22g •

sat. fat 2g • chol. 0mg • sod. 103mg • fiber 0g

1-1/4 cups good quality strawberry or raspberry preserves

Superfine or turbinado sugar to taste

JALAPEÑO CRANBERRY RELISH WITH TOASTED

WALNUTS

Insert the metal blade. Process the strawberries and raspberries

until smooth, 30 seconds. Add the preserves and process until

smooth, 20 seconds. Taste and add sugar if needed. Strain

through a chinois or fine mesh sieve, pressing on the solids.

Discard the seeds. Refrigerate until ready to use.

Yield: 12 cups

Preparation: 5 -10 minutes, plus 10 minutes to toast the walnuts

1-1/2 cup walnut halves or pieces, shells removed

zest of 3 oranges, bitter white pith removed

3-6

cups sugar

Nutritional analysis per 1/4 cup serving:

Calories 32 (3% from fat) • carbo. 7g • pro. 0g • fat 0g •

sat. fat 0g • chol. 0mg • sod. 0mg • fiber 1g

jalapeño peppers, stemmed, halved and seeded, to taste

cups fresh whole cranberries

(may use frozen – do not thaw)

navel oranges, peeled, cut into quarters

CUISINART WHITE BREAD

sprayed with cooking spray, and let rise in a warm, draft-free

place until the center of the loaf is slightly higher than the pan,

about 1 – 1¹⁄2 hours. Fifteen minutes before baking, arrange the

rack in the center of the oven, and preheat the oven to 375°F.

Lightly brush the loaves with milk.

Yield: 4 loaves, about 1-1/4 pounds each

Preparation: 10 minutes; 2-1/2 to 3-1/2 hours to rise and bake

1/3

teaspoons instant yeast

tablespoons sugar

Bake in the preheated oven for 30 – 35 minutes. Bread will be

golden and sound hollow when tapped. Remove from the pans

and allow to cool completely before cutting.

cup warm (105-115° F) water

cups unbleached all-purpose flour or bread flour

stick (8 tablespoons) unsalted butter, at room

temperature, cut in 8 pieces

tablespoon salt

Nutritional analysis per 2 ounce serving:

Calories 123 (20% from fat) • carbo. 22g • pro. 3g • fat 3g •

sat. fat 0g • chol. 6mg • sod. 2mg • fiber 0g

cups cool water

cooking spray

CUISINART HONEY WHEAT BREAD

milk for brushing

Yield: 3 loaves, 1-2/3 pounds each

Preparation: 10 minutes; 2-1/2 to 3-1/2 hours to rise and bake

Dissolve the yeast, sugar and water together in a 4-cup measure;

let stand for 2 to 10 minutes to proof (if it does not bubble or

foam, the yeast is not active; discard and begin again with fresh

yeast). Insert the dough blade. Add the flour, butter and salt to

the work bowl; process for 20 seconds. Scrape the work bowl.

teaspoons instant yeast

tablespoons honey

1/3

cup warm (105-115° F) water

cups unbleached all-purpose flour or bread flour

cups whole wheat flour

Add the cool water to the proofed yeast mixture; stir to combine.

With the machine running, pour the liquid through the feed tube

in a steady stream as fast as the flour absorbs it (it should take

35 – 40 seconds). Continue processing until the dough starts to

clean the inside of the work bowl and forms a ball. Let the

machine run for 80 seconds to knead the dough.

stick (8 tablespoons) unsalted butter,

at room temperature, cut in 8 pieces

tablespoon salt

cups cool water

With lightly floured hands, carefully remove the dough from the

work bowl and shape into a smooth ball. Place in a lightly floured

jumbo resealable bag. Squeeze the air out and seal the bag. Let

rise in a warm (80° F), draft-free place until doubled in bulk,

about 1-1¹⁄2 hours. Coat 4 loaf pans (6 cup: 8-1/2 x 4-1/2 x 2-1/2

inch) with cooking spray.

Dissolve the yeast and honey in a 4-cup measure; let stand for

2 to 10 minutes to proof (if it does not bubble or foam, the yeast

is not active; discard and begin again with fresh yeast). Insert the

dough blade and process the white and wheat flours with the

butter and salt for 20 seconds.

Add the cool water to the proofed yeast mixture; stir to combine.

With the machine running, pour the liquid through the feed tube

in a steady stream as fast as the flour absorbs it (it should take

35-40 seconds). Continue processing until the dough starts to

Punch the dough down, divide into 4 equal parts (use a

Cuisinart^®scale for best measurements), cover loosely and let

rest for 10 minutes. Shape into 4 loaves and place each in one of

the prepared loaf pans. Cover with plastic wrap that has been

clean the inside of the work bowl and forms a ball. Let the

machine run for 80 seconds to knead the dough.

In a 4-cup glass measure with a spout, dissolve the yeast in one

cup of warm water along with a generous pinch of the flour and

let stand until foamy, about 5 to 10 minutes. (If there is no

foaming or bubbling, the yeast is not active – discard and begin

again with fresh yeast.) Insert the dough blade. Process to

combine the remaining flour and salt, 15 seconds. Add the cool

water to the yeast mixture. With the machine running, pour the

mixture through the feed tube in a steady stream as fast as the

flour will absorb it (it should take about 50 seconds). Once the

dough has formed a single mass, continue to process for 1

minute to knead. With lightly floured hands, carefully remove the

dough from the work bowl and place in a lightly floured jumbo

resealable plastic storage bag. Squeeze the air out and seal. Let

the dough rise in a warm (about 80°F) place until doubled in bulk,

about 45-60 minutes.

With lightly floured hands, carefully remove the dough from the

work bowl and shape into a smooth ball. Place in a lightly floured

jumbo resealable food storage bag. Squeeze the air out and seal

the bag. Let rise in a warm (80°F), draft-free place until doubled

in bulk, about 1 - 1¹⁄2 hours. Coat 3 loaf pans

(8 cup: 9 x 5 x 3 inch) with cooking spray.

Punch the dough down, divide into 3 equal parts (use a Cuisinart

scale for best measurements), cover loosely and let rest for

10 minutes. Shape into 4 loaves and place each in one of the

prepared loaf pans. Cover with plastic wrap that has been

sprayed with cooking spray, and let rise in a warm, draft-free

place until the center of the loaf is slightly higher than the pan,

about 1-1¹⁄2 hours. Fifteen minutes before baking, arrange the

rack in the center of the oven, and preheat the oven to 375°F.

Lightly brush the loaves with milk.

With lightly floured hands, remove the dough from the bag and

place on a lightly floured counter. Divide the dough into 6 equal

pieces (about 14.5 ounces each), let rest for 5 – 10 minutes.

Working with one piece at a time, flatten into a 6 x 10 inch rec-

tangle. Working with the long edges, fold the dough in thirds.

Press together and pinch to seal the seam. Use the palms of

your hands to roll the dough into a cylinder about 14 inches in

length. Arrange the loaves seam side down on parchment lined

baking sheets (not air-bake), two loaves per sheet. Cover loosely

with plastic wrap and let rise in a warm (80°F) place until nearly

doubled in bulk, about 30-45 minutes. Preheat the oven to 450°F.

Bake in the preheated oven for 30 to 35 minutes. Bread will be

golden and sound hollow when tapped. Remove from the pans

and allow to cool completely before cutting.

Nutritional analysis per 2 ounce serving:

Calories 126 (20% from fat) • carbo. 22g • pro. 3g • fat 3g •

sat. fat 0g • chol. 6mg • sod. 173mg • fiber 0g

Rub each loaf lightly with 1 tablespoon of flour. Use a serrated

knife to make 4 diagonal slits in each loaf, about 1/4 inch deep.

Bake the loaves in the preheated oven for 20-25 minutes, until

well-browned and hollow sounding when tapped. For best tex-

ture, allow to cool for 20-30 minutes on a rack before serving, or

cool completely and reheat if warm bread is desired.

EASY ITALIAN BREAD

Yield: 6 loaves, about 13 ounces each

Preparation: 10 minutes; 1 3/4 to 2 1/2 hours to rise and bake

tablespoons instant yeast (1/2 ounce)

cup warm water

cups all-purpose flour (3 pounds, 4 ounces)

tablespoons kosher salt (1 ounce)

cups cool water

Nutritional analysis per 2 ounce serving:

Calories 104 (2% from fat) • carbo. 23g • pro. 3g • fat 0g •

sat. fat 0g • chol. 0mg • sod. 579mg • fiber 0g

CINNAMON RAISIN BREAD

With lightly floured hands, carefully remove the dough from the

work bowl and shape into a smooth ball. Place in a lightly floured

jumbo resealable bag. Squeeze the air out and seal the bag. Let

rise in a warm (80°F), draft-free place until doubled in bulk, about

1-1¹⁄2 hours. Coat 4 loaf pans (6 cup: 8-1/2 x 4-1/2 x 2-1/2 inch)

with cooking spray.

Yield: 4 loaves, about 1-1/2 pounds each

Preparation: 15 minutes; 2-1/2 to 3-1/2 hours to rise and bake

teaspoons instant yeast

tablespoons honey

1/3

cup warm (105-115°F) water

cups unbleached all-purpose flour or bread flour

cups whole wheat flour

Punch the dough down, divide into 4 equal parts (use a

Cuisinart^®scale for best measurements), cover loosely and let

rest for 10 minutes. Melt the butter. Combine the brown sugar

and cinnamon.

cup uncooked oatmeal

stick (8 tablespoons) unsalted butter,

at room temperature, cut in 8 pieces

tablespoon salt

cups cool water

tablespoons brown sugar

teaspoons ground cinnamon

cups raisins (may also use dried cranberries, cherries,

or blueberries)

Working with one piece of dough at a time, roll each into a

rectangle about 9 x 15 inches. Leaving a 1 inch edge all around,

brush the interior with one quarter of the melted butter, then

sprinkle evenly with one quarter of the brown sugar and

cinnamon. Distribute one half cup of the raisins over the brown

sugar. Starting at a short end, roll tightly to form a loaf. Pinch the

seam, then pinch and fold the ends under towards the seam.

Place in a prepared pan and repeat with the remaining dough.

Cover with plastic wrap that has been sprayed with cooking

spray, and let rise in a warm, draft-free place until the center of

the loaf is slightly higher than the pan, about 1-1¹⁄2 hours. Fifteen

minutes before baking, arrange the rack in the center of the

oven, and preheat the oven to 375°F. Lightly brush the loaves

with milk.

tablespoons unsalted butter

Milk for brushing the tops of the loaves

Dissolve the yeast and honey in a 4-cup measure; let stand for

2-10 minutes to proof (if it does not bubble or foam, the yeast is

not active; discard and begin again with fresh yeast). Insert the

dough blade and process the white and wheat flours with the

butter and salt for 20 seconds.

Bake in the preheated oven for 30-35 minutes. Bread will be

golden and sound hollow when tapped. Remove from the pans

and allow to cool completely before cutting.

Add the cool water to the proofed yeast mixture; stir to combine.

With the machine running, pour the liquid through the feed tube

in a steady stream as fast as the flour absorbs it (it should take

35 – 40 seconds). Continue processing until the dough starts to

clean the inside of the work bowl and forms a ball. Let the

machine run for 80 seconds to knead the dough.

Nutritional analysis per 2 ounce serving:

Calories 134 (21% from fat) • carbo. 25g • pro. 3g • fat 3g •

sat. fat 0g • chol. 7mg • sod. 147mg • fiber 1g

ROSEMARY WALNUT RAISIN BREAD

With lightly floured hands, remove the dough from the bag and

place on a lightly floured counter. Divide the dough into 4 equal

pieces; let rest for 5-10 minutes. Working with one piece at a

time, flatten into a 6 x 10 inch rectangle. Working with the long

edges, fold the dough in thirds. Press together and pinch to seal

the seam. Use the palms of your hands to roll the dough into an

oval about 12 inches in length, somewhat football shaped.

Yield: Makes 4 loaves, 18 ounces each

Preparation: 15 minutes, 2 1/2 - 3 1/2 hours to rise and bake

teaspoons instant yeast

tablespoon honey

3/4

cup warm (105-115°F) water

cups cool water

tablespoons fresh rosemary leaves

Arrange the loaves seam side down on parchment lined baking

sheets (not air-bake) that have been dusted with cornmeal, two

loaves per sheet. Cover loosely with plastic wrap and let rise in

a warm (80°F) place until nearly doubled in bulk, about

30-45 minutes. Preheat the ovens to 450°F. Arrange the upper

rack so that it is about 10 inches from the top of each oven.

Place a metal baking pan with at least 1 inch of hot water in it

on the lower rack.

7-1/2 cups unbleached all-purpose flour

1-1/2 cups whole wheat flour

1-1/2 cups golden raisins

Cornmeal for dusting the pans

Flour for dusting the loaves

tablespoon kosher salt

tablespoon olive oil

cup walnuts

Lightly rub each of the loaves with about 1 tablespoon of flour.

Use a serrated knife to score 3 diagonal slashes on top of each

loaf. Bake in the preheated oven for 20 minutes at 450°F,

then lower the heat to 375° F and bake for an additional

15-20 minutes, until the loaves sound hollow when tapped on

the bottom. Remove the loaves from the oven and place on a

rack to cool completely before slicing or storing.

In a 4-cup glass measure with a spout, dissolve the yeast in one

cup of warm water along with a generous pinch of the flour and

let stand until foamy, about 5-10 minutes. (If there is no foaming

or bubbling, the yeast is not active – discard and begin again

with fresh yeast.)

Insert the metal blade; process to chop the rosemary leaves,

about 20 seconds. Leave in work bowl. Insert the dough blade.

Process to combine the flours, salt, and olive oil, 15 seconds.

Scrape the work bowl. Add the cool water to the yeast mixture.

With the machine running, pour the mixture through the feed tube

in a steady stream as fast as the flour will absorb it (it should

take about 50 seconds). Once the dough has formed a single

mass, continue to process for 1 minute to knead. With lightly

floured hands, carefully remove the dough from the work bowl

and place on a lightly floured surface; flatten into a large rectan-

gle. Sprinkle with the walnuts and raisins, then fold the dough

over onto itself. Press and fold several times until the walnuts

and raisins are kneaded evenly into the dough. Place in a lightly

floured jumbo resealable plastic storage bag. Squeeze the air out

and seal. Let the dough rise in a warm (about 80°F) place until

doubled in bulk, about 60-90 minutes.

Nutritional analysis per 2 ounce serving:

Calories 145 (16% from fat) • carbo. 2g • pro. 4g • fat 3g •

sat. fat 0g • chol. 0mg • sod. 158mg • fiber 1g

PIZZA DOUGH

Yield: 5 pounds 5 ounces of pizza dough, enough for five

12 to 14 inch pizzas

Preparation: 5 minutes, 45-60 minutes to rise

2-1/2 teaspoons instant yeast

3/4

tablespoon honey or sugar

cup warm (105-115° F) water

cups unbleached all-purpose flour*

tablespoon kosher or sea salt

tablespoons extra virgin olive oil

cups cool water

BASIC SWEET DOUGH

Yield: 5 1/4 pounds, enough for 6 Cinnamon Sugar Rings

or 36 Sticky Buns

additional olive oil to coat the dough

Preparation: 10 minutes; 1 – 1 1/2 hours to rise

Dissolve the yeast, honey (or sugar) and water together in a

4-cup measure; let stand for 2-10 minutes to proof (if it does not

bubble or foam, the yeast is not active – discard and begin again

with fresh yeast). Insert the dough blade. Add the flour and salt

to the work bowl; process 10 seconds to combine. With the

machine running, add the olive oil to the flour; process 10 sec-

onds. Add the cool water to the yeast mixture. With the machine

running, add the liquid through the small feed tube as fast as the

flour will absorb it, about 45 seconds. Process until the dough

cleans the side of the bowl and forms a ball, then continue to

process for an additional 60 seconds to knead.

teaspoons active dry yeast

cup granulated sugar

1/2

1/3

1/2

cup warm (105-115° F) water

cups unbleached all-purpose flour

cup instant nonfat dry milk

stick unsalted butter, room temperature,

cut in 8 pieces

teaspoon salt

large eggs, beaten

2-1/2 cups cold reduced fat milk

Lightly coat the dough with olive oil, then place in a jumbo,

resealable storage bag and press out the air. Let rise until dou-

bled in bulk, about 45-60 minutes. If you do not wish to use all

the dough, you may freeze it in pizza-sized portions. Divide the

dough into 6 equal balls. Wrap extra balls individually in plastic

wrap very tightly, then place in a resealable freezer weight bag.

Freeze for up to 6 weeks.

In a 4-cup measure with a spout, combine the yeast with 1 table-

spoon of the sugar and the warm water; let stand for 5-10 min-

utes, until foamy (if mixture does not foam or bubble, discard and

begin again with fresh yeast). Insert the dough blade; process to

combine the flour, dry milk, butter, and salt, about 20-30 seconds.

Add the beaten eggs and cold milk to the yeast mixture. With the

machine running, pour the liquid through the small feed tube in a

steady stream, as fast as the flour will absorb it (it should take

about 45 seconds). After the mixture forms a mass, process for

an additional 60 seconds to knead.

To use, unwrap, coat lightly with olive oil, and place in a

resealable food storage bag. Let thaw at room temperature (or

overnight in the refrigerator), then allow to rise at room tempera-

ture until doubled in bulk. If you take a ball of dough out in the

morning, you may let it thaw and rise during the day, and it will

be ready to use for dinner.

With lightly floured hands, carefully lift the dough from the work

bowl and transfer to a jumbo resealable food storage bag that

has been lightly floured. Let dough rise in a warm (80°F) place,

until doubled in bulk, about 1 to 1-1/2 hours. Punch the dough

down, remove from the bag, and cut into desired amounts. Let

rest for 10 minutes before continuing with sweet dough recipes.

*To make Whole Wheat Pizza Dough, substitute 2-4 cups of

whole wheat flour for an equal amount of unbleached all-pur-

pose flour.

If you do not wish to use the dough immediately, allow the dough

to rise overnight in the refrigerator. The next day, allow the dough

to return to room temperature, then proceed with recipes.

Alternatively, all or part of the dough may be frozen before the

first rise. Divide the dough into desired amounts, wrap tightly in

Nutritional analysis per serving:

Calories 199 (5% from fat) • carbo. 41g • pro. 6g • fat 1g •

sat. fat 0g • chol. 0mg • sod.439mg • fiber 2g

plastic wrap, then place in a resealable bag and freeze. To use,

unwrap, flour lightly and place in clean resealable bag. Allow to

thaw, then to rise before proceeding.

or nuts as desired. Beginning at one long end, roll up the dough

jelly-roll style; gently pinch to seal. Arrange in a ring; seam side

down, and tuck one end of the dough into the other to form a

ring; gently pinch to seal. Cover loosely with plastic wrap and

repeat with the remaining dough and filling ingredients. Let the

coffee rings rise in a warm place until doubled in bulk, about

1-1/2 to 2 hours. Meanwhile, preheat the ovens to 350°F.

Nutritional analysis per serving:

Calories 144 (20% from fat) • carbo. 18g • pro. 2g • fat 4g • sat.

fat 0g • chol. 18mg • sod. 72mg • fiber 0g

Brush each ring with the egg wash. Bake the rings for about

25-30 minutes, until browned and hollow sounding when tapped.

Remove the rings from the pans and let cool on a rack. Just

before serving, combine the confectioner’s sugar with the milk

until smooth. Drizzle over the rings. Slice and serve.

CINNAMON SWIRL COFFEE RINGS

Yield: Six 9 inch rings (8 - 12 slices each)

Preparation: 20-25 minutes; 2 - 2 1/2 hours to rise and bake

recipe Sweet Dough, after first rising

Nutritional analysis per slice:

Calories 114 (31% from fat) • carbo. 18g • pro. 2g • fat 4g •

sat. fat 0g • chol. 18mg • sod. 42mg • fiber 0g

2-1/2 cups sugar

1/2

cup cinnamon

tablespoons unsalted butter, melted

large egg

MAPLE WALNUT RAISIN STICKY BUNS

tablespoons water

cooking spray

Yield: 36 sticky buns

Preparation: 25-30 minutes; 1 1/2 hours to rise and bake

cups confectioner’s sugar

tablespoons milk

4-6

optional: 1/3 cup raisins or chopped nuts per coffee ring

recipe Basic Sweet Dough, made with brown sugar in

place of granulated sugar, after first rising

Punch the dough down and divide into 6 equal portions, cover

loosely with plastic wrap and let rest for 10 minutes. Make

the filling.

Cooking spray

zest of 1 orange, bitter white pith removed

1-1/2 cups brown sugar

3/4

tablespoons cinnamon, divided

cups pure maple syrup (not pancake syrup)

cup fresh orange juice

Insert the metal blade in the processor. Process to combine the

sugar with the cinnamon. Remove and reserve. Beat the egg

with a fork or whisk until foamy. Beat in the water to make an egg

wash, then reserve and refrigerate until ready to use. Spray six

9 inch pie pans (may use disposable) with cooking spray.

1-1/2 sticks unsalted butter, melted

tablespoon vanilla

cups raisins

cups walnut pieces, lightly toasted

On a lightly floured surface, working with one piece of dough at a

time, roll out the dough to a rectangle, 8 x 20 inches. Brush with

2 tablespoons of the melted butter, leaving a 1-inch border all

around. Sprinkle the buttered area of the coffee cake evenly with

1/3 cup of the cinnamon sugar mixture; top with optional raisins

Punch the dough down and divide into 4 equal pieces. Cover

loosely with plastic wrap and let rest 10 minutes. Evenly coat four

9-inch (8-cup) square or round baking pans with cooking spray.

Make the filling and topping.

Insert the metal blade in the processor. Process the zest with the

brown sugar until finely chopped, about 20-30 seconds. Remove

and reserve. Add 4 tablespoons of the cinnamon to the work

bowl with the maple syrup, orange juice, melted butter and

vanilla; process 10 seconds. Remove and reserve, pouring 1 cup

of the mixture into one bowl/cup and dividing the rest among the

4 prepared baking pans.

For the muffins:

Cooking spray

3-1/4 cups all-purpose flour

cup pecan halves

1-1/2 teaspoons baking soda

3/4 teaspoon salt

1-1/2 teaspoons cinnamon

teaspoon ginger

Working with one ball of dough at a time, roll out the dough on a

lightly floured surface to a 10 x 12 inch rectangle. Leaving a

1/2 inch border all around, sprinkle with one quarter of the

cinnamon mixture, and top evenly with 3/4 cup of the raisins and

1/2 cup of the walnuts. Starting from a short end, roll the dough

tightly, jelly-roll style. Use a serrated knife to cut into 9 even

slices. Arrange the slices cut side down in one of the prepared

pans. Repeat with the remaining dough and filling ingredients.

Cover and let rise in a warm place until doubled in volume, about

45-60 minutes. Alternatively, the covered buns may be placed in

the refrigerator to rise. About 30 minutes before baking, preheat

the oven to 350°F. Heat the unused syrup mixture if the butter

has solidified. Drizzle 1/4 cup of the maple syrup mixture evenly

over each pan of buns. Bake for 25-30 minutes, until the buns

are browned on the top and spring back when pressed. Let cool

in the pans for 5 minutes, then invert on a plate to serve. The

sticky buns are best served warm.

1/2

1/4

teaspoon ground allspice

teaspoon freshly ground nutmeg

cups pumpkin purée

(solid pack pumpkin, not pumpkin pie filling)

cups granulated sugar

large eggs

cup vegetable oil

cup milk (regular, reduced fat, lowfat or fat-free)

cup chocolate chips

2/3

1/3

To make the streusel topping:

Insert the metal blade. Process the flour, sugar and cinnamon for

5 seconds to combine. Add the unsalted butter; pulse until the

mixture resembles crumbs, about 10 times. Remove and reserve.

Do not wash work bowl or blade.

To make the muffins:

Evenly coat 30 standard muffin cups with cooking spray. Preheat

the oven to 375°F.

Nutritional analysis per bun:

Calories 358 (24% from fat) • carbo. 77g • pro. 6g • fat 12g •

sat. fat 1g • chol. 29mg • sod. 88mg • fiber 1g

With the metal blade, pulse to combine the flour, pecan halves,

baking soda, salt, cinnamon, ginger, allspice, and nutmeg,

10 times; remove and reserve. Combine the pumpkin purée and

sugar and process 10 seconds; scrape the work bowl. Add the

eggs, vegetable oil and milk; process until smooth, 10-15 sec-

onds; scrape the work bowl. Add the reserved flour mixture and

chocolate chips; pulse until just combined, about 10 pulses.

Divide the mixture evenly among the prepared muffin cups. Top

each muffin with a well-rounded teaspoon of the streusel mixture.

Bake in the preheated oven for 20-25 minutes, until a tooth pick

inserted into a muffin comes out clean. Let cool in the pan for

5 minutes, then remove from the pans and cool on a rack. May

be served warm or cool.

PUMPKIN STREUSEL MUFFINS

Yield: 30 regular size muffins

Preparation: 20 minutes; 25 minutes to bake

For the streusel topping:

1/3

1/2

cup all-purpose flour

cup granulated sugar

teaspoon cinnamon

tablespoon unsalted butter

Nutritional analysis per muffin:

Calories 297 (46% from fat) • carbo. 29g • pro. 3g • fat 16g •

sat. fat 2g • chol. 23mg • sod. 114mg • fiber 1g

room for the cookies to spread. Bake for 12-14 minutes, until the

cookies are golden. Let cool on pan for 2-3 minutes, then remove

to a rack to cool completely. Store in an airtight container

between sheets of waxed paper.

ALMOND CHERRY OATMEAL COOKIES

Nutritional analysis per cookie:

Calories 90 (54% from fat) • carbo. 9g • pro. 1g • fat 6g •

sat. fat 0g • chol. 17mg • sod. 23mg • fiber 1g

Yield: 6 pounds dough, about 126 cookies

Preparation: 15 minutes; 12-14 minutes to bake

HAZELNUT THUMBPRINTS

cups all-purpose flour

1-1/2 teaspoons baking soda

3/4

teaspoon salt

cups oatmeal

cups dried tart cherries

Yield: 5 pounds dough, about ninety 2 inch cookies

Preparation: 10 minutes; 23 minutes to bake

1-1/2 cups slivered almonds

3 cups + 2 tablespoons unsalted butter, at room temperature

1-1/4 cups granulated sugar

2-1/2 cups blanched whole hazelnuts, toasted

1-1/4 cups sugar

cups all-purpose flour

1-1/4 cups brown sugar

1-1/4 cups powdered sugar

1-1/4 teaspoons baking powder

large eggs

tablespoon vanilla extract

teaspoon almond extract

3/4

teaspoon salt

2-1/2 cups unsalted butter, at room temperature

Preheat oven to 325°F. Line baking sheets with parchment paper.

egg yolks

tablespoon vanilla extract

cups fruit preserves

Insert the metal blade. Pulse to combine the flour, baking soda

and salt, 5 times. Add the oatmeal, dried tart cherries and sliv-

ered almonds; pulse to combine, 5 times. Remove and reserve.

Insert the metal blade. Process the hazelnuts and half the sugar

until the nuts are finely chopped, about 10-15 seconds. Add the

flour, powdered sugar, baking powder and salt; pulse to combine,

10 times. Remove and reserve.

Add the butter and sugars to the work bowl. Process until

creamy, 10 seconds; scrape the work bowl. Process 10 seconds

longer; scrape the work bowl. Add the eggs and extracts.

Process to combine, 5 seconds. Add half the reserved flour

mixture to the work bowl. Pulse to combine, 5 times. Add the

remaining flour/oat mixture to the work bowl. Pulse to combine,

5 times. Transfer the dough to a large bowl and stir by hand to

combine thoroughly. (Dough may be made up to a day ahead

and refrigerated; cover tightly with plastic wrap or transfer to a

resealable plastic bag.)

Add the butter and remaining granulated sugar to the work bowl.

Process until well combined, about 10 seconds. Scrape the work

bowl. Add the egg yolks, and vanilla; process to combine,

5 seconds. Scrape the work bowl. Add half the reserved flour/nut

mixture. Pulse to combine, 10 times. Scrape the work bowl. Add

the remaining flour/nut mixture; pulse to combine, 10 times.

Transfer the dough to a bowl and cover, or to a resealable plastic

bag and refrigerate until firm, about 1 hour.

Drop the batter on the prepared pans in 1-inch mounds; allow

Preheat oven to 350°F. Line baking sheets with parchment. With

hands, roll a well-rounded tablespoon of dough for each cookie

into a 1-1/4 inch ball. Place the cookies on the prepared baking

sheets, 2 inches apart. Make a depression in the center of each

cookie with fingertip or the handle of a wooden spoon. Bake

cookies for 10 minutes.

large eggs

tablespoon vanilla extract

Preheat oven to 375°F. Line baking sheets with parchment.

Insert the 4 mm slicing disc. Put the macadamia nuts in the

feed tube; use medium pressure to “slice.” Remove and reserve.

Insert the metal blade; pulse to chop the chocolate, about

5-10 times, until pieces are approximately 1/2-inch chunks.

Remove and reserve.

Remove cookie sheets from oven. Use the back to a round

1 teaspoon measuring spoon to re-form the depressions in the

cookies. Fill each depression with 1/2 teaspoon preserves.

Continue baking cookies until light golden brown around the

edges, about 8 minutes longer. Cool on baking sheets for

2 minutes, then transfer to rack to cool completely. Can be made

ahead. Store in airtight container at room temperature between

sheets of waxed paper.

Add the flour, cocoa, baking soda, and instant coffee to the work

bowl. Pulse to combine and sift, 10 times; remove and reserve.

Add the butter and sugars to the work bowl; process to combine,

10 seconds. Scrape the work bowl. Process until creamy, about

20 seconds. Scrape the work bowl. Add the eggs and vanilla;

process until smooth, about 10 seconds. Scrape the work bowl.

Add the dry mixture to the work bowl; pulse to combine,

5-10 times. Transfer the dough to a large mixing bowl and stir in

the white chocolate chunks and macadamia nuts.

Nutritional analysis per cookie:

Calories 124 (59% from fat) • carbo. 11g • pro. 1g • fat 8g •

sat. fat 0g • chol. 20mg • sod. 25mg • fiber 0g

WHITE CHOCOLATE

MACADAMIA NUT COOKIES

Drop by well-rounded teaspoons (3/4 ounce each, about the size

of a walnut – for ease, use an ice cream scoop if available) onto

the prepared baking sheets about 3 inches apart. Bake for

12 minutes. Cool on baking sheets for 2 minutes, then transfer to

rack to cool completely. Store in an airtight container with waxed

paper between the layers.

Yield: 5-1/4 lbs. cookie dough, 75 - 80 cookies.

Preparation: 10-15 minutes; 12 minutes to bake

cups toasted macadamia nuts, preferably unsalted

pound white chocolate (such as Callebaut, Lindt, or

Ghirardelli), cut in 1-inch pieces, well chilled

Nutritional analysis per cookie:

Calories 133 (53% from fat) • carbo. 15g • pro. 2g • fat 8g •

sat. fat 0g • chol. 17mg • sod. 49mg • fiber 1g

3-1/3 cups all-purpose flour

3/4 cup unsweetened cocoa

1-1/4 teaspoons baking soda

3/4

teaspoon baking powder

teaspoons instant coffee granules

teaspoon salt

FRESH LEMON CHEESECAKE

Yield: Makes two 10 inch cheesecakes, 16 slices each

Preparation: 30 minutes, 65 minutes to bake

1-1/2 cups unsalted butter, at room temperature,

cut in 1-inch pieces

1-1/4 cups granulated sugar

1-1/4 cups brown sugar, firmly packed

For the crust:

Cooking spray

Zest of 1 lemon, bitter white pith removed

the work bowl. Add the eggs and process 20 seconds; scrape the

work bowl. Process 20 seconds longer. Scrape the work bowl; if

there are still visible lumps of cream cheese, process for an

additional 20 seconds.

ounces toasted slivered almonds

tablespoons granulated sugar

stick unsalted butter, cut in 8 pieces, at room temperature

cup all-purpose flour

1/2

1/4

teaspoon baking powder

teaspoon salt

egg yolks

Pour half of the cream cheese mixture into each of the prepared

pans over the cooled crusts. Bake in the preheated oven for

45 minutes. While the cheesecakes are in the oven, make the

topping. With the metal blade, process the sour cream with the

quarter cup of sugar and vanilla until smooth, 10 seconds;

remove and reserve.

For the topping:

cups lowfat sour cream

1/4

cup granulated sugar

teaspoons vanilla

After 45 minutes, remove the cheesecakes from oven; let stand

for 10 minutes on a cooling rack. After 10 minutes, spread each

evenly with half the sour cream mixture. Bake for an additional

10 minutes. Remove from the oven and let cool completely on a

rack, then cover with plastic wrap and refrigerate 8 hours or

overnight before serving. May be served plain, with fresh fruit, or

with a fruit/berry sauce. If you plan on freezing the cheesecakes,

do not use the sour cream topping, and bake for 55 minutes

total.

For the filling:

Zest of 2 lemons, bitter white pith removed

cups granulated sugar

pounds lowfat cream cheese, at room temperature

tablespoons freshly squeezed lemon juice

large eggs, at room temperature*

Preheat oven(s) to 350°F. Spray two 10 inch springform or

cheesecake pans with cooking spray.

* Remove eggs from the refrigerator about 20 to 30 minutes

before you use them or put them in a bowl of warm water while

you assemble other ingredients.

Insert the metal blade. Process the lemon zest and almonds with

the granulated sugar until the almonds are pulverized and the

zest is finely chopped. Add the butter and process until smooth,

10 seconds. Add the flour, baking powder and salt; pulse to com-

bine, 10 times. Scrape the work bowl. Add the egg yolks; pulse to

combine, 5 times. Place half of mixture in each of the prepared

pans. Press firmly and evenly onto the bottoms of the pans. Bake

in the preheated oven for 15-20 minutes, until golden brown. Let

cool completely; while the crust is cooling, prepare the topping

and filling. Leave the oven on. Wipe the work bowl and metal

blade clean of crumbs with a paper towel.

Nutritional analysis per serving:

Calories 310 (57% from fat) • carbo. 30g • pro. 9g • fat 18g •

sat. fat 8g • chol. 100mg • sod. 367mg • fiber 0g

APPLE CAKE

Yield: 2 standard size (12 cup) Bundt cakes, 16 servings each

Preparation: 20-25 minutes; 70-80 minutes to bake

cups all-purpose flour

tablespoons baking powder

teaspoon salt

apples (about 2-1/2 pounds), peeled,

cored and cut in eighths

Insert the metal blade; process the lemon zest with 1 cup of the

sugar until finely chopped, 20-30 seconds. Add the remaining

sugar and cream cheese and process 30 seconds; scrape the

work bowl. Add the lemon juice and process 30 seconds; scrape

cups granulated sugar

teaspoons cinnamon

Nutritional analysis per serving:

Calories 300 (25% from fat) • carbo. 54g • pro. 4g • fat 8g •

sat. fat 1g • chol. 54mg • sod. 163mg • fiber 1g

zest of 1 orange, bitter white pith removed

zest of 1 lemon, bitter white pith removed

cup applesauce

cup vegetable oil

large eggs

CHOCOLATE ZUCCHINI CAKE

3/4

cup orange juice

tablespoon vanilla

Yield: Four 9 inch cakes, 12 servings each

Preparation: 15 minutes; 35-40 minutes to bake

Preheat the oven to 350°F. Grease and lightly flour 2 standard

size (12 cup) Bundt or tube pans.

For the topping:

1/4

2/3

cup granulated sugar

cup pecan or walnut halves

teaspoon cinnamon

Insert the metal blade in the processor. Process to combine and

sift the flour, baking powder and salt, 10 seconds; remove and

reserve. Insert the 6 mm slicing disc. Arrange the apple wedges

in the large feed tube and use medium pressure to slice.

Transfer sliced apples to a bowl and toss gently with 1/2 cup of

the sugar and the cinnamon; reserve.

cup chocolate chips

(semi-sweet, milk or white – may be mixed)

For the cake:

1/2

cup unsweetened cocoa

teaspoon baking soda

teaspoon baking powder

teaspoon salt

Insert the metal blade again. Process the zests with 1 cup of

the remaining sugar until finely chopped, about 30 seconds. Add

the applesauce and oil; process 1 minute; scrape the work bowl.

Add the eggs; process until smooth and pale yellow, about

45 seconds. Scrape the work bowl. Distribute the flour mixture

and orange juice over the egg mixture. Pulse to combine,

10-12 times. Scrape the work bowl.

ounces zucchini

1/2

3/4

cup unsalted butter, at room temperature

cup applesauce

cup granulated sugar

cup brown sugar

large eggs

Divide and spread half the batter evenly between the 2 prepared

pans (one quarter of the total batter per pan). Distribute half the

sliced apples evenly over each cake. Top each cake with other

half of the remaining batter. Bake in the preheated oven for

70-80 minutes until a tester inserted in the center comes out

clean. Transfer the cakes to a rack to cool completely. When

completely cool, loosen around the edges, and invert onto a

plate. This cake is best made a day ahead, or may be made

ahead and frozen. Thaw at room temperature before slicing.

If desired, sprinkle with powdered sugar before slicing.

teaspoon vanilla

1/2

cup buttermilk

1-1/2 cups all-purpose flour

Spray four 9 inch round or square baking pans (or two 13 x 9 x 2

inch baking pans) with cooking spray. Preheat oven to 350°F.

Insert the metal blade. Pulse to combine and chop the sugar,

nuts and cinnamon, 5 times. Transfer to a bowl; stir in the choco-

late chips; reserve.

Insert the metal blade. Pulse to combine and sift the flour, cocoa,

baking soda, baking powder and salt, 5 times; remove and

Insert the metal blade; pulse to chop the chocolates, 15 times.

Melt the butter. While the butter is hot, with the machine running,

reserve. Insert the shredding disc; use medium pressure to shred carefully pour the butter through the small feed tube in a steady

the zucchini; remove and reserve. Insert the metal blade; process stream. Process until the chocolate is completely melted and

to combine the butter, applesauce and sugars until smooth,

10 seconds; scrape the work bowl. Add the eggs and vanilla;

process 5 seconds; scrape the work bowl. Add flour mixture and

shredded zucchini; pulse to combine, about 5 times – do not

overprocess.

smooth, 30-40 seconds. Add the sugars and salt; process until

smooth, 10 seconds. Scrape the work bowl. Add the eggs and

vanilla; process until smooth, 5 seconds; scrape the work bowl.

Distribute the flour, then the nuts, evenly over the chocolate

mixture in the work bowl. Use 8-10 short pulses to incorporate.

Scrape the work bowl.

Pour the mixture into the prepared pans. Bake in preheated oven

for 35 – 40 minutes, until a tester inserted in the center comes

out clean. Cool completely before cutting.

Divide the chocolate batter evenly among the three prepared

pans. Bake in the preheated oven for 20-25 minutes, until shiny

and slightly crackled on the tops. Place the pans on racks to

cool. Allow to cool completely before cutting.

Nutritional analysis per serving:

Calories 79 (39% from fat) • carbo. 11g • pro. 1g • fat 4g •

sat. fat 0g • chol. 14mg • sod. 45mg • fiber 0g

Nutritional analysis per serving:

Calories 129 (62% from fat) • carbo. 11g • pro. 9g • fat 9g •

sat. fat 0g • chol. 31mg • sod. 11mg • fiber 0g

BIG BATCH OF FUDGY BROWNIES

BASIC FLAKY PASTRY DOUGH

Yield: Three 13 x 9 inch pans, 72 brownies

Preparation: 10-15 minutes; 20-25 minutes to bake

This recipe makes ample crust for a 9 to 11 inch regular or deep

dish pie or tart. Leftover pastry may be rolled out and cut into

shapes to garnish the pie, or brushed with milk, sprinkled with

sugar or cinnamon and sugar, and baked until lightly browned.

Preparation: 10 minutes, plus 30 minutes resting time

Cooking spray

ounces unsweetened chocolate, cut in 1 inch pieces

ounces semi-sweet chocolate, cut in 1 inch pieces

sticks (1-1/2 cups) unsalted butter

cups granulated sugar

For a single-crust pie:

cups brown sugar

1-1/2 cups all-purpose flour

3/4

teaspoon salt

large eggs

tablespoon vanilla

cups all-purpose flour

1/4

1/8

teaspoon salt

teaspoon baking powder

tablespoons (1 stick) unsalted butter,

cut in 1/2-inch pieces, well chilled

tablespoons shortening (Crisco^®), cut in 1/2-inch pieces,

well chilled

cups nuts (lightly toasted walnuts, pecans, or almonds)

Preheat the oven(s) to 350°F. Lightly coat three 13 x 9 inch

baking pans with cooking spray.

2 to 4 tablespoons ice water

For a double-crust pie:

recipe). Wrap in plastic wrap and refrigerate for 1 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. Use as directed in recipe.

1/2

1/4

cups all-purpose flour

teaspoon salt

teaspoon baking powder

1 cup (2 sticks) unsalted butter, cut in 1/2-inch pieces,

well chilled

tablespoons shortening (Crisco^®), cut in 1/2-inch pieces,

well chilled

To bake the pastry blind for a single-crust filled pie or tart, roll out

pastry 1/8 inch thick to fit pan; crimp and seal edges. Prick bot-

tom all over with a fork. Chill for 30 minutes. Preheat the oven to

400°F. Line with a sheet of aluminum foil or parchment paper and

fill with pie weights, dry rice or beans. Bake for 15 minutes.

5 to 8 tablespoons ice water

For two double-crust pies:

cups all-purpose flour

1/2

teaspoon salt

teaspoon baking powder

Nutritional analysis based on 12 servings per pie: single-crust pie

Calories 138 (65% from fat) • pro. 1g • carbo. 11g • fat 10g •

sat fat 1g • chol 20mg • sod. 48mg • fiber 0g

cups (4 sticks) unsalted butter, cut in 1/2-inch pieces,

well chilled

tablespoons shortening (Crisco^®), cut in 1/2-inch pieces,

well chilled

Nutritional analysis based on 12 servings per pie:

double-crust pie

10 to 16 tablespoons ice water

Calories 277 (65% from fat) • pro 3g • carbo 22g • fat 20g •

sat. fat 1g • chol. 40mg • sod. 104mg • fiber 0g

Insert the metal blade. Process the flour, salt and baking powder

to quick sift, 10 seconds. Add the well-chilled butter and shorten-

ing. Use short rapid pulses until the mixture resembles coarse

DEEP DISH APPLE PIE

Yield: 10-inch deep dish pie - 12 servings

corn meal and no pieces of butter larger than a “pea” remain visi- Preparation: 15 – 20 minutes, plus 40 minutes for preparing the

ble, 15 to 20 pulses. Sprinkle half the maximum ice water on the

flour and butter mixture, then pulse 5 or 6 times. The dough will

be crumbly, but should begin to hold together when a small

amount is picked up and pressed together. Sprinkle on more

water, a teaspoon (two for the double-crust recipe, four for the

largest recipe) at a time, with 2 to 3 quick pulses after each addi-

tion, adding just enough water for the dough to hold together

easily when pressed into a ball. (Do not allow the dough to form

a ball in the processor!) Add the liquid sparingly so that the

dough is not sticky. Do not overprocess or the pastry will be

tough, not tender and flaky.

pastry and 2-2¹⁄2 hours baking and cooling

Pastry for a 2 crust pie, p.47 – Ingredients may be easily doubled

to make 2 pies

Granny Smith or Golden Delicious apples,

about 8 ounces each, peeled, cored, and quartered

Juice of 1 lemon

tablespoons unbleached all-purpose flour

3/4

cup dried cranberries, raisins, dried cherries

or dried blueberries

1/4

tablespoon freshly squeezed lemon juice

cup brown sugar

Turn the dough out onto a lightly floured surface. Press together

into a ball, and then flatten into a disk about 6 inches in diameter

(two disks for the double-crust recipe, four disks for the large

1-1/2 teaspoons vanilla

Preheat the oven to 400°F.

Bake the pie in the bottom third of the preheated oven for 60 to

70 minutes, covering the edges with foil if they begin to get too

browned after about 35 to 40 minutes. Let the pie rest on a

cooling rack for at least an hour before serving.

On a lightly floured surface, roll out half the dough until it is

1/8-inch thick and about 3 inches larger in diameter than a

10 inch deep dish pie plate. Lift carefully, using a dough scraper

to help lift the pastry. Loosely fold in half, then into quarters, to

form a wedge shape. Position the point of the wedge in the

center of the pie plate and carefully unfold the dough into the

pan. Make sure there are no air pockets between the dough and

the pan. (If any tears in the crust occur, mend them by brushing

lightly with water and pinching together, or patching with a scrap

of rolled dough.) Trim evenly, leaving a 1/2 inch overhang.

Refrigerate until ready to use. Roll the trimmings into a flat disk,

wrap, and refrigerate.

Nutritional analysis per serving:

Calories 400 (45% from fat) • carbo. 54g • pro. 4g • fat 21g •

sat. fat 1g • chol. 40mg • sod. 107mg • fiber 3g

WARRANTY

THREE-YEAR LIMITED WARRANTY

This warranty supersedes all previous warranties on Cuisinart^®

DLC-X Plus Food Processor.

Insert the 4 mm slicing disc. Arrange the apple quarters in the

feed tube. Use medium pressure to slice. Transfer to a bowl and

toss with half the lemon juice. Insert the metal blade. Process the

remaining lemon juice, brown sugar, and vanilla to combine.

Remove and reserve.

This warranty is available to consumers only. You are a consumer if

you own a Cuisinart^®DLC-X Plus Food Processor that was

purchased at retail for personal, family or household use. Except as

otherwise required under applicable state law, this warranty is not

available to retailers or other commercial purchasers or owners.

We warrant that your Cuisinart^®DLC-X Plus Food Processor will be

free of defects in material or workmanship under normal home use

for three years from the date of original purchase.

Layer 1/4 of the apples in the prepared piecrust; sprinkle with

1 tablespoon of the flour and 3 tablespoons of the dried

cranberries. Repeat until all the apples are in the pie. Drizzle the

maple syrup mixture evenly over the top of the fruit. Take care

not to spill any on the edges of the pastry. Refrigerate the pie

while continuing with recipe.

We suggest that you complete and return the enclosed warranty

registration card promptly to facilitate verification of the date of

original purchase. However, return of the warranty registration is not

a condition of these warranties.

If your food processor should prove to be defective within the

warranty period, we will repair it (or, if we think it necessary, replace

it) without charge to you. To obtain warranty service, please call our

Consumer Service Center toll-free at 800-726-0190 or write to:

Roll out the remaining dough about 1/8 inch thick and about

2 inches larger than the diameter of the top of the pie plate.

Brush the edges of the bottom crust with a little water. Fold the

dough gently as before, center over the pie, and carefully lay the

top on the pie. Press gently to seal. Trim to the edge of the pie

plate; crimp or flute decoratively. Make about 10 to 12 slits in the

top crust decoratively with the tip of a very sharp knife. If

desired, roll out some of the leftover crust and cut with small

decorative cookie cutters. For this pie, you could make apples

and leaves. Brush the bottoms of the shapes with a little water

and lay atop the crust as desired.

Cuisinart

150 Milford Road

East Windsor, NJ 08520

To facilitate the speed and accuracy of your return, please also

enclose $10.00 for shipping and handling of the product (California

residents need only supply proof of purchase and should call 1-800-

726-0190 for shipping instructions). Please also be sure to include a

return address, description of the product defect, product serial num-

ber, and any other information pertinent to the product’s return.

Please pay by check or money order.

Your Cuisinart^®DLC-X Plus Food Processor has been manufactured

to strict specifications and has been designed for use with the

Cuisinart^®DLC-X Plus Food Processor authorized accessories and

replacement parts for your model. These warranties expressly

exclude any defects or damages caused by accessories,

replacement parts or repair service other than those that have

been authorized by Cuisinart.

These warranties do not cover any damage caused by accident,

misuse, shipment or other than ordinary household use.

These warranties exclude all incidental or consequential damages.

Some states do not allow the exclusion of or limitation of incidental or

consequential damages, so the foregoing limitation or exclusion may

not apply to you.

COFFEE

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Cuisinart offers an extensive assortment of top quality products to make life in the

kitchen easier than ever. Try some of our other countertop appliances and

cookware, and Savor the Good Life .

www.cuisinart.com

Cuisinart is a registered trademark of

Cuisinart

150 Milford Road

East Windsor, NJ 08520

Printed in China

01CU13053

G IB-1210B

Version No.: IB-1210B

Size: 179MM(W)X216MM(H) SADDLE STITCHED(52PP)

Material: COVER:157GSM MATT ARTPAPER INSIDE:120GSM GLOSS ARTPAPER

Coating: NO COATING

Color (COVER): 4C(CMYK)+1C(BLACK)

(INSIDE): 1C(BLACK)+1C(BLACK)

Date: 2004-11-20

Hugo Description: IB-1210B(1,1) BOOK OPERATOR: SHENG

Huog Code: CIL0417IB-1-1

Cyan

Magenta

Yellow

Black

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