Cuisinart Mixer CHM 7 User Manual

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 1  
INSTRUCTION AND  
RECIPE BOOKLET  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
 
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 3  
operation. Touch speed control allows  
you to change speeds quickly while  
you are mixing.  
6.  
FEATURES  
AND BENEFITS  
220 Watts of Power  
8.  
2. LED Speed Display  
Digital speed settings are easy to read.  
Powerful enough to easily cut through a  
double batch of cookie dough or butter right  
out of the refrigerator.  
3. Touch Speed Control  
Allows you to change speeds quickly  
while you are mixing.  
Maximum Comfort  
4. Exclusive Rotating Swivel Cord  
Unique swivel cord can be positioned for  
comfortable right- or left-handed use.  
(Patent pending)  
Balanced to do more work for you. The  
shape of the unit allows maximum possible  
power and balance. Stress-free grip pro-  
vides unparalleled comfort and control, even  
during extended mixing.  
9.  
7.  
5. Spatula Included  
Automatic Feedback  
6. Beater Release Button  
Conveniently located button for easy  
ejection of beaters or whisk.  
No need for a power boost. An electronic  
feedback mechanism automatically feeds in  
extra power when needed. It assures that  
the mixer will not bog down, even when  
mixing heavy loads.  
7. Super-Sized Beaters  
Extra-long, extra-wide beaters for  
superior, faster aerating, mixing, and  
whipping. Designed without center post  
to prevent ingredients from clogging up  
beaters. Beaters are easy to clean and  
dishwasher-safe.  
SmoothStart  
When the mixer is turned on, the beaters  
start spinning very slowly to prevent  
ingredients from splattering.  
2.  
8. Heel Rest  
3 Low Mix Speeds  
1.  
3.  
Allows mixer to rest squarely on  
countertop.  
Lower mixing speeds provide greater control  
when folding or mixing dry ingredients.  
5.  
9. Chef’s Whisk  
Easy To Clean  
The PowerSelectMixer has a smooth,  
sealed base; wipes clean instantly.  
Professional 3''-diameter whisk  
adds volume to whipped cream and  
creates stiff, fine-textured egg whites.  
Provides superior whipping and aerating.  
1. One-Step ON/OFF Switch  
One-step power switch allows you  
to turn mixer on and off in a single  
4.  
3
 
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 4  
TM  
Cleaning and Removing PowerSelect  
Beaters  
Add nuts, chips, dried fruit to cookie  
doughs/cake batters  
Fold delicate creams and egg whites  
into batters  
Start mixing frostings  
Stir sauces/gravies  
Mix muffins/pancakes  
USE AND CARE  
Turning Mixer On/Off  
1. Before cleaning the PowerSelectTM Mixer,  
press the OFF switch and unplug from  
wall outlet. Press the eject button and  
remove the beaters from the mixer.  
Wash the beaters after each use in hot,  
soapy water or in a dishwasher.  
Plug mixer into outlet. Press ON/OFF switch  
to turn mixer ON. Mixer will immediately  
begin to mix on Speed 1. To turn mixer off,  
press ON/OFF switch again.  
Speed 2  
Cream cold (not frozen) butter and sugar  
2. NEVER PUT THE MOTOR HOUSING IN  
WATER OR OTHER LIQUID TO  
Larger  
Hole  
Mash potatoes/squash  
Add dry ingredients to batters/doughs  
CLEAN. Wipe it with a damp cloth or  
sponge. Do not use abrasive cleansers,  
which could scratch the surface.  
Speed 3  
Start mixing cake mixes  
Collar  
Add eggs to batters/doughs  
Add dry ingredients alternately with  
liquid ingredients  
Cream softened butter and sugar  
Whip potatoes/squash  
Inserting Beaters  
QUICK REFERENCE  
1. Unplug mixer and set the power switch  
to the OFF position.  
Mixing Techniques  
2. Insert beater with collar into larger hole.  
Push beater in until it clicks into place.  
Insert the beater without collar into  
smaller hole. Push beater in until it  
clicks into place.  
Speed 4  
TM  
The PowerSelect Mixer should always  
Whip cream (with chef’s whisk)  
Complete beating butter cream frostings  
Complete beating cake mixes  
be set on the lowest speed when you  
start mixing.  
NOTE: The chef’s whisk attachment  
is used only for light whipping. See Speeds  
4, 6, and 7 below. For all other mixing tasks,  
use the beaters.  
Speed 5  
Inserting Chef's Whisk  
Beat whole eggs/yolks  
Mix thin batters  
1. Unplug mixer and set the speed control  
to the OFF position.  
2. Hold chef’s whisk at stem end, and insert  
into either hole. Push whisk in until it  
clicks. DO NOT PUSH WHISK IN FROM  
WIRE END, AS YOU MAY  
With Chef’s Whisk Attachment  
Speed 6  
With the Beaters  
Speed 1  
Add sugar to whipped egg whites  
for meringues  
Beat egg yolks until thick and light  
Ultra-slow mixing to combine and  
aerate dry ingredients without splatter  
DAMAGE WIRES.  
Speed 7  
Whip egg whites  
4
 
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 5  
• Chocolate chips, nuts, raisins, etc. can be  
added using speeds 1 or 2 of your hand  
mixer.  
highest serving yield for that particular  
recipe.  
RECIPES  
Note: All recipes are mixed with beaters  
unless recipe specifies using chef’s whisk.  
Mixing Tips  
To separate eggs for any recipe, break  
them one at a time into a small bowl, gen-  
tly remove yolk, then transfer egg whites to  
spotlessly clean mixing bowl. If a yolk  
breaks into the egg white, reserve that one  
for another use. Just a drop of egg yolk in  
the white will prevent the whites from whip-  
ping properly.  
• Always read entire recipe and measure all  
ingredients before beginning the mixing  
process.  
CINNAMON MUFFINS  
• For best results, do not measure flour  
directly from the bag. Pour into a container  
or bowl, scoop out the flour and level with  
the back of a knife or spatula. For flour  
stored in a container, stir before measur-  
ing.  
These tasty muffins are great for breakfast.  
You may add blueberries or chopped apple  
for a fruit muffin.  
Makes 12 regular or 24 mini-muffins  
To achieve the most volume of egg whites,  
the mixing bowl and chef’s whisk attach-  
ment or beaters must be spotlessly clean  
and free of any fat, oil, etc. (Plastic bowls  
are not recommended for whipping egg  
whites.) The presence of any trace of fat  
or oil will prevent the egg whites from  
increasing in volume. Wash bowl and  
attachments thoroughly before beginning  
again.  
cooking spray  
• Eggs, butter and cream cheese combine  
more thoroughly at room temperature.  
3
2
1
tablespoons brown sugar, packed  
cups unbleached all-purpose flour  
tablespoon baking powder  
teaspoon cinnamon  
• Remove butter for recipe first and cut into  
1
1
2-inch pieces, then measure out remaining  
1
4
teaspoon salt  
ingredients for recipe. This will hasten the  
warming process. Do not warm butter for  
baking in a microwave unless instructed to  
do so. Microwaving can melt butter; melted  
butter will change the final product.  
2
1
large eggs  
cup evaporated skimmed milk  
(not reconstituted), or whole milk  
cup unsalted butter, melted and  
cooled  
1
4
• Occasionally ingredients may stick to the  
sides of the mixing bowl. When this  
occurs, turn mixer off and scrape the sides  
of the bowl with a rubber spatula.  
• The best cheesecakes are made when the  
eggs and cream cheese are at a similar  
room temperature. While the Cuisinart®  
Preheat the oven to 375˚F. Lightly coat 12  
regular or 24 mini muffin cups with cooking  
spray (even if using nonstick bakeware ) .  
Recipe Notes  
PowerSelect Mixer can easily mix cold  
Preparation times are estimates and are  
based on the time it takes to prepare,  
assemble, and cook the ingredients once  
they have been gathered from the refrigera-  
tor and cupboard and placed on the counter.  
cream cheese, the trick is not to add too  
much air, which can cause cracking.  
Cr umble the brown sugar to remove  
lumps. Place the brown sugar, flour, baking  
powder, cinnamon, and salt in a medium  
bowl. Mix on Speed 1 for 30 seconds to  
combine; reserve.  
• For best results, use heavy cream, cold  
from the refrigerator, for whipped cream.  
• For best results, whip egg whites in a spot-  
lessly clean stainless steel or glass mixing  
bowl. If available, use a copper mixing  
bowl.  
Nutritional analysis are based on number of  
servings indicated. If a recipe produces a  
range of servings, they are based on the  
Place the eggs into a second bowl. Beat  
on Speed 3 until slightly foamy, about  
30 seconds. While mixing on Speed 3,  
add the milk and melted butter; mix for  
5
 
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 6  
15 seconds. Pour over the dry ingredients,  
scoop) onto pre p a red baking sheets. Bake  
for 9-11 minutes, or until set. Cool for 2  
minutes on baking sheets, then remove to  
w i re racks to cool completely.  
DOUBLE CHOCOLATE GRAHAM  
and use Speed 1 to fold in until the  
i n g red ients are just moistened. Scoop into  
the pre p a red muffin cups. Bake in the  
p reheated oven: 18-20 minutes for regular  
m u ffins, 14-16 minutes for mini-muff i n s ,  
until lightly browned and springy to touch  
in the center. Serve warm with Maple  
Orange Butter. Muffins may be made  
ahead and frozen; thaw and warm before  
serving.  
Nutritional information per serving  
(1 regular or 2 mini muffins):  
Calories 155 (29% from fat) • carb. 22g • pro. 5g  
• fat 5g • sat. fat 3g • chol. 46mg • sod. 208mg  
• calc. 141mg • fiber 1g  
OAT COOKIES  
Makes about 45 three-inch cookies  
Note: For a cookie with nuts, substitute  
half or all of the chocolate morsels with  
chopped nuts.  
Nutritional information per cookie:  
Calories 154 (42% from fat) • carb. 21g • pro. 2g  
• fat 7g • sat. fat 4g • chol. 20mg • sod. 134mg  
• calc. 37mg • fiber 1g  
1
1
cup graham cracker crumbs  
cup rolled oats (regular, not quick-  
cooking)  
cups all-purpose unbleached flour  
teaspoon baking soda  
1
1 ⁄  
2
1
1
2
teaspoon salt  
1
cup unsalted butter, cut in 16  
pieces, at room temperature  
cup granulated sugar  
cup brown sugar, packed  
large eggs  
teaspoons vanilla extract  
cups (11-ounce package) semi-  
sweet or milk chocolate morsels  
3
4
4
LEMON WHITE  
CHOCOLATE CHIP  
MACADAMIA NUT COOKIES  
3
2
2
1 ⁄  
MAPLE ORANGE BUTTER  
2
3
Makes 40 cookies  
(using 2-tablespoon scoop)  
Maple Orange Butter also makes a  
great spread for pancakes, waff l e s ,  
biscuits or scones.  
214  
1
1
cups all-purpose flour  
teaspoon baking soda  
teaspoon salt  
P reheat oven to 350°F. Line baking sheets  
with parchment paper or a nonstick baking  
sheet liner.  
3
Makes ⁄4 cup  
1
tablespoon finely grated lemon  
zest (yellow only – no white)  
cup granulated sugar  
cup packed brown sugar  
In a small bowl, combine graham cracker  
c rum bs, oats, flour, baking soda, and salt.  
Mix on Speed 1 for 15 seconds; re s e rv e .  
1
2
cup unsalted butter, room  
temperature  
3
4
2
tablespoons maple syrup (not  
pancake or sugar syrup)  
zest of 1 orange, finely chopped  
1
2
Place the butter and both sugars in a larg e  
bowl. Mix on Speed 1 until creamy, about  
45 to 60 seconds. Mix on Speed 3 until  
c rea med and smooth, about 1 minute. Mix  
in eggs and vanilla, 30 seconds on Speed  
2. Add the flour mixture in 2 additions,  
mixing on Speed 2. Add chocolate  
morsels, mix on Speed 2 until combined,  
about 20 seconds.  
1
cup unsalted butter, cut in  
1
2-inch slices, at room temperature  
2
large eggs, lightly beaten  
Use Speed 5 to beat butter in a mixing  
bowl until light and fluff y, about 1 minute.  
Add maple syrup and orange zest, beat on  
Speed 5 for 1 minute longer until fluffy and  
completely combined.  
Nutritional information per serving (1 tablespoon):  
Calories 76 (88% from fat) • carb. 2g • pro. 0g  
• fat 8g • sat. fat 5g • chol. 21mg • sod. 1mg  
• calc. 6mg • fiber 0g  
1
teaspoon pure lemon extract  
teaspoon pure vanilla extract  
cup white chocolate chips  
cup chopped toasted macadamia nuts  
1
2
2
3
3
2
Place flour, baking soda, salt and lemon  
zest in a medium bowl. Mix using Speed  
D rop by rounded spoonfuls (2 tablespoons;  
for ease you may use a #40 ice cream  
6
 
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 7  
1 for 15 seconds. Reserve. Preheat  
oven to 350°F. Line baking sheets with  
p a rchm ent or nonstick baking liner.  
chocolate chips  
granulated sugar for garnish  
CHOCOLATE A L M O N D  
BISCOTTI  
P reheat oven to 350ºF.  
Makes about 4 dozen  
Place brown and granulated sugars in a  
medium bowl with butter. Cream using  
Star ting on Speed 1, cream butter and  
brown sugar for about 30 seconds.  
I n c rea se to Speed 3 and mix for 3 minutes  
or until light and fluff y. Scrape bowl and  
beat in vanilla, about 30 seconds. Sprinkle  
of the flour over the top and beat on 1  
until mixed in, about 20 seconds. Sprinkle  
the remaining flour and beat until a dough  
begins to form, about 45 seconds. Using  
Speed 1, stir in chocolate chips.  
1
2 ⁄2  
cups all-purpose flour  
cup unsweetened cocoa powder  
(Dutch process preferred)  
teaspoons baking powder  
teaspoon salt  
cup unsalted butter, room  
temperature  
cup granulated sugar  
cup packed brown sugar  
large eggs, 1 of them separated  
ounces bittersweet chocolate,  
melted and cooled slightly  
cup coffee liqueur (Kahlua®,  
Tia Maria®, Kamora®)  
teaspoon pure vanilla extract  
teaspoon almond extract  
cup slivered almonds, lightly  
toasted  
1
2
Speed 1 until light and fluffy, about 1 ⁄2  
3
minutes. Add eggs and extracts, cream for  
30 seconds longer. Add flour mixture; mix  
on Speed 2 until combined, about 45 sec-  
onds. Scrape the bowl. Add white choco-  
late chips and macadamia nuts. Mix on  
Speed 2 until blended, about 30 seconds.  
2
1
1
2
2
1
2
1
2
D rop dough by rounded spoonfuls (about  
2 tablespoons each – #40 ice cre a m  
scoop) onto pre p a red baking sheets, about  
3 inches apart. Bake for 15 to 16 minutes  
until golden. Let cool on baking sheets for  
2 to 3 minutes, then transfer to a wire rack  
to cool completely. Store in an airtight con-  
tainer.  
1
2
1
3
4
Roll dough into 1 ⁄4-inch balls and place  
about 3 inches apart on ungreased cookie  
sheets. Using the bottom of a drinking  
glass which has been smeared with a little  
bit of butter, dip it in sugar, and flatten  
1
4
3
each cookie to about 8-inch. Bake in  
1
preheated 350°F oven for about 12  
minutes until cookies are just beginning  
brown on edges.  
1
4
Nutritional information per cookie:  
1
Calories 143 (56% from fat) • carb. 15g • pro. 2g  
• fat 9g • sat. fat 4g • chol. 24mg • sod. 95mg  
• calc. 19mg • fiber 1g  
Cool on baking sheets for 2 minutes, then  
transfer to a wire rack to cool completely.  
Combine the flour, cocoa, baking powder,  
and salt in a medium bowl. Mix on Speed  
1 for 15 seconds. In a large bowl, cream  
the butter and sugars using Speed 1, just  
until incorporated, 5-10 seconds. Add the  
2 eggs and egg yolk, one at a time,  
beating for 10 seconds after each addition.  
Combine the chocolate, liqueur, vanilla and  
almond extracts; combine with the butter  
m i x t u re, 15 seconds. Do not overbeat.  
S t o re in an airtight container.  
CHOCOLATE CHIP  
SHORTBREAD COOKIES  
Nutritional information per cookie:  
Calories 79 (57% from fat) • carb. 8g • pro. 1g  
• fat 5g • sat. fat 3g • chol. 10mg • sod. 1mg  
• calc. 4mg • fiber 0g  
Makes about 4 dozen cookies  
1
cup unsalted butter, room  
temperature  
cup brown sugar, packed  
teaspoons pure vanilla extract  
cups all-purpose four  
cup miniature semi-sweet  
3
4
112  
2
Using Speed 1, gradually beat in the flour  
m i x t u re, 1 cup at a time, for 15 seconds  
after each addition, to form a soft dough.  
1
7
 
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 8  
Stir in the nuts. Form dough into a rough  
9-inch square, cover with plastic and  
refrigerate the dough for 1 hour or until  
it is easy to handle.  
In a large mixing bowl, cream butter and  
sugars on a low speed until light and fluff y,  
about 2 minutes. Add coffee/cocoa/water  
m i x t u re, eggs and vanilla; gradually  
i n c rea se to Speed 4 and mix until well  
blended, about 30 seconds. Using Speed  
1, add flour mixture and mix until com-  
bined, about 30 seconds. Scrape bowl  
with a spatula and continue mixing until  
well blended, about 30 seconds. Add  
chocolate chips and pecans; mix on Speed  
2 until just combined, about 20-30 seconds.  
MOCHA CHOCOLATE CHIP  
COOKIES  
S e rve these delicious cookies with ice  
c rea m for a special dessert or with a glass  
of milk for a late night snack.  
P reheat oven to 350ºF. Line a baking sheet  
with parchment paper or a nonstick baking  
liner. Divide the dough in 3 pieces, and  
with floured hands, shape each into a  
10-inch log. Place on the pre p a red baking  
sheet and flatten to 2 inches across. Place  
the reserved egg white in a small bowl  
and beat until frothy using Speed 2. Brush  
the logs with the beaten egg white. Bake  
30-35 minutes until firm.  
Makes 312 dozen cookies  
11⁄  
2
tablespoons instant coffee  
granules or instant espresso  
powder  
tablespoons unsweetened cocoa  
powder  
tablespoon hot water  
cups all-purpose flour  
teaspoons baking soda  
teaspoon salt  
cup unsalted butter, cut in  
8 pieces, at room temperature  
cup firmly packed light brown  
sugar  
11⁄  
2
Drop by rounded tablespoonfuls, about the  
size of a walnut, (for ease, you may use a  
#40 ice cream scoop) 2 inches apart, on  
pre p a red baking sheets. Bake until golden,  
about 16 to 18 minutes. Cool slightly on  
baking sheet and then transfer to a wire  
rack to cool completely. Store in an airtight  
container.  
Nutrition information per cookie:  
Calories 141 (57% from fat) • carb. 14g • pro. 1g  
• fat 9g • sat. fat 4g • chol. 17mg • sod. 86mg  
• calc. 8mg • fiber 2mg  
2
21⁄  
4
Remove from oven and cool on a rack for  
10 minutes. Lower oven temperature to  
250ºF. Slice each log into 12-inch pieces  
using a serrated knife, place the biscotti  
back on the baking sheet and bake  
for 15-20 minutes, until dry. Let cool  
completely on a wire rack. Store in an  
airtight container.  
11⁄  
4
1
4
1
3
4
3
4
cup sugar  
large eggs  
Nutritional information per biscotti:  
Calories 106 (47% from fat) • carb. 12g • pro. 2g  
• fat 6g • sat. fat 2g • chol. 18mg • sod. 40mg  
• calc. 19mg • fiber 1g  
2
11⁄  
2
teaspoons pure vanilla extract  
cups semi-sweet chocolate  
morsels (can use half white  
chocolate morsels)  
cup pecan halves  
11⁄  
2
®
CAPPUCCINO CHEESECAKE  
Kahlua is a registered trademark owned by the  
Kahlua Corporation.  
Tia Maria® is a registered trademark owned by the  
Tia Maria Ltd. Corp.  
Makes 12-16 servings  
1
2
tablespoons instant espresso  
powder  
cup half-and-half  
cooking spray  
(may be toasted)  
®
Kamora is a registered trademark owned by the  
Jim Bean Brands Co.  
P reheat oven to 350°F. Line baking sheets  
with parchment paper or nonstick baking  
liners. Combine instant coffee granules,  
cocoa and water in a small bowl; reserve.  
Combine flour, soda and salt in a small  
bowl; re s e rv e .  
1
2
3
tablespoons unsalted butter, cut in  
1
2-inch pieces  
1
2 ⁄2  
cups granulated sugar, divided  
cup all-purpose flour  
cup unsweetened cocoa  
3
4
4
1
8
 
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 9  
1
4
2
teaspoon cinnamon  
teaspoon baking powder  
teaspoon salt  
mixing for 15 seconds after each addition.  
Scrape the bowl. Add corn s t a rch, mix on  
Speed 1, 20 seconds. Scrape the bowl.  
Add half-and-half mixture and vanilla  
LEMON TEA LOAF  
1
1
1
Yield: 1 loaf, sixteen 2-inch slices  
8
1
16  
large egg yolk  
3
cups all-purpose flour  
teaspoons baking powder  
teaspoon salt  
cup melted butter  
cups sugar  
cup fresh lemon juice, divided  
cup finely chopped lemon zest  
(about 4 lemons)  
extract; mix on Speed 2 until smooth and  
completely combined. Pour the mixture  
over the cooled crust. Place the pan in a  
l a rger aluminum pan and place in the oven;  
add enough hot water to the outer pan so  
ounces cream cheese (regular),  
at room temperature  
ounces lowfat cream cheese,  
at room temperature  
large eggs*  
tablespoons cornstarch  
teaspoons vanilla extract  
Chocolate curls for garnish,  
optional  
2
1
3
2
16  
2
2
1
4
2
2
3
that it is 2-inch deep. Bake in the pre h e a t-  
4
4
ed 350°F oven for 60-70 minutes, until the  
cheesecake is pulling away from the sides of  
the pan; the center will be jiggly. Remove  
from the oven, remove the foil and let cool  
completely on a rack. Refrigerate at least 4  
hours before serving. Garnish with chocolate  
curls if desired.  
Nutritional information per serving (16 servings):  
Calories 368 (48% from fat) • carb. 41g • pro. 8g  
• fat 20g • sat. fat 12g • chol. 116mg • sod. 290mg  
• calc. 89mg • fiber 1g  
1
4
1
large eggs  
teaspoon pure vanilla extract  
cup whole milk yogurt  
cup confectioners sugar, sifted  
1
In a small bowl dissolve the espresso pow-  
der in the half-and-half; re s e rve. Pre h e a t  
oven to 350°F. Lightly coat a 9 x 3 inch  
springform or cheesecake pan with cook-  
ing spray.  
1
2
Preheat oven to 350°F. Butter and flour a  
9 x 5 x 3 inch (8-cup) loaf pan.  
Sift flour, baking powder, and salt together  
into a medium mixing bowl.  
1
Place the butter and 4 cup of the sugar in  
a medium bowl. Mix on Speed 3 to cream,  
112 minutes. Add flour, cocoa, cinnamon,  
baking powder, and salt; mix on Speed 1  
until combined, 30 seconds. Add egg yolk  
and mix on Speed 1 until crumbly, 15 sec-  
onds. Press into bottom of pre p a red pan.  
Bake in preheated 350°F oven for 10 min-  
utes, until slightly puffed (crust may have  
cracked appearance; that is normal). Place  
on a rack to cool. When the pan is cool to  
touch, wrap a sheet of aluminum foil  
Variation:  
Place the melted butter and sugar in a  
large mixing bowl and combine using  
Speed 3 for one minute. The mixture will  
still seem slightly granular. Continue mixing  
After the cheesecake is mixed, add  
3 ounces each chopped white and  
bittersweet chocolate using Speed 1;  
mix for 15 seconds to combine.  
1
and add 2 cup of the lemon juice and zest.  
* Wa rm cold eggs safely before using by  
placing in a bowl of hot (not boiling) water  
for 10 minutes. They will incorporate more  
easily into your mixture .  
Add eggs one at a time and then the  
vanilla.  
Add the dry ingredients and yogurt to the  
batter alternately in three additions, using  
Speed 2, ending with the yogurt.  
a round the bottom and sides of the pan  
so that it comes up at least 2 inches.  
Pour batter into pre p a red loaf pan. Bake  
on the middle rack for approximately  
1 hour 35 minutes, rotating the pan half  
way through baking time. Check cake for  
doneness after 1 hour 20 minutes. Cake  
Place cream cheeses and remaining sugar  
in a large mixing bowl. Beat on Speed 2  
until combined and smooth, 2 minutes.  
Using Speed 1, add eggs, one at a time,  
9
 
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 10  
remaining egg whites into the batter 13 at a  
time. Gently spoon into the pre p a red pan  
and bake in the preheated oven for 60  
minutes, until a cake tester comes out  
clean when tested. Invert the pan immedi-  
ately onto a wire rack and let the cake cool  
completely in the pan upside down on the  
rack. This will take about 212 to 3 hours.  
Run a long thin knife around the outer and  
tube edges of the pan and turn the cake  
out of the pan onto the rack. Use a long  
wooden skewer to loosen the cake fro m  
the center tube. Remove cake from pan.  
Wrap in plastic wrap and store at room  
temperature for up to 2 days or refrigerate  
up to 4 days. (Cake may be also be double  
wrapped and frozen – thaw before serv-  
ing.) Dust with powdered sugar before  
ser ving – serve with a drizzle of the Orange  
Apricot Glaze.  
is finished when cake tester comes out  
clean.  
1
tablespoon finely chopped lemon  
zest  
tablespoon finely chopped orange  
zest  
cup fresh orange juice  
cup flavorless vegetable oil (or  
use a nut oil such as almond or  
walnut)  
teaspoons vanilla extract  
teaspoon almond extract  
powdered sugar for dusting  
and/or Orange Apricot Glaze  
1
1
While cake is baking, mix remaining 4 cup  
of the lemon juice with sifted confectioners  
sugar until white and glossy; reserve.  
3
2
4
1
Allow cake to rest about ten minutes, until  
cool to the touch. Remove from pan and  
place on a dish with a lip. Prick the cake  
with a toothpick all over the top, particular-  
ly along the cracks. Pour glaze over top of  
cake, spreading it with a spatula or pastry  
brush to make sure it covers the top and  
side surfaces of the loaf. Transfer to a wire  
rack and allow cake to cool completely  
b e f o re slicing.  
11⁄  
1
2
P reheat oven to 325°F. Have ready a 10-  
inch angel food or tube pan (preferably one  
that is one piece).  
Nutritional information per serving:  
Calories 294 (29% from fat) • carb. 49g • pro. 5g  
• fat 10g • sat. fat 6g • chol. 75mg • sod. 131mg  
• calc.32mg • fiber 1g  
Place the egg whites in a large, clean  
stainless or glass mixing bowl. Using the  
chef’s whisk on Speed 7, whip egg whites  
until frothy and foamy, about 30 seconds,  
then add lemon juice. Continue to whip  
until thick and opaque, about 3 minutes,  
adding 2 cup of the sugar gradually to the  
egg whites. Continue to whip until stiff and  
glossy, about 7 minutes total. Reserve.  
Nutritional information per serving  
(based on 18 servings):  
Calories 194 (37% from fat) • carb. 27g • pro. 3g  
• fat 10g • sat. fat 1g • chol. 83mg • sod. 282mg  
• calc. 93mg • fiber 0g  
SUNSHINE CHIFFON CAKE  
1
Chiffon cakes are made with oil rather than  
butter or shortening, making them moist  
and light in texture. With flecks of fresh cit-  
rus, this one is good on its own, or served  
with sliced fresh fruit.  
*Stir flour, then spoon into measuring cup.  
Level off with the back of a table knife or  
spatula.  
Place the remaining 1 cup of the sugar, the  
flour, baking powder, and salt in a large  
mixing bowl. Insert beaters. Mix on Speed  
1 to blend and aerate, 10 seconds. Place  
the egg yolks, zests, juice, oil, and extracts  
in a medium bowl. Mix on Speed 3 for 30  
seconds; scrape the bowl. Make a well in  
the center of the dry ingredients. Add the  
liquid/yolk mixture and mix using Speed 3  
until batter is smooth, about 1 minute.  
Makes 16 to 20 servings  
ORANGE APRICOT GLAZE  
7
1
1 ⁄2  
2
large eggs, separated  
1
teaspoon fresh lemon juice  
cups granulated sugar, divided  
cups unbleached all-purpose flour  
tablespoon baking powder  
teaspoon salt  
Makes 2 cup glaze  
1
1
2
cup apricot preserves  
2
1
tablespoons Grand Marn i e r® liqueur  
teaspoon fresh lemon juice  
1
1
4
Stir 1 cup of the egg whites into the batter  
using a spatula, then gently fold the  
10  
 
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 11  
Place pre s e rves, liqueur and lemon juice in  
a small bowl. Insert the mixing beaters.  
Mix on Speed 7 for 1 minute. May use as  
is, or for a smoother glaze, press through a  
strainer.  
Position rack in center of the oven, and  
all the chocolate is melted and mixture  
is well combined, smooth, creamy and  
homogenous with no visible bits of choco-  
late remaining. This process takes appro x i-  
mately 8 minutes.  
preheat oven to 350ºF. Butter two 9x2-inch  
diameter cake pans and line each with  
round of parchment paper or waxed paper.  
Butter the parchment and dust the pans  
with flour, taking care to shake out all  
excess flour.  
Nutritional information per serving  
Transfer to a bowl and refrigerate mixture  
for about an hour until it sets up before  
using. Deep Mocha Frosting can be made  
in advance and refrigerated. Remove from  
refrigerator about an hour before using to  
allow frosting to come to a spre a d a b l e  
consistency.  
1
(about 1 ⁄3 teaspoon):  
Calories 28 (1% from fat) • carb. 7g • pro. 0g  
• fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg  
• calc. 2mg • fiber 0g  
Place flour, sugar, cocoa, baking soda,  
baking powder and salt in a large bowl;  
mix on Speed 1 for 20 seconds. Make a  
well in the center and add eggs, coff e e ,  
buttermilk, butter and vanilla. Beat for 2  
minutes on speed 3; batter will be thin.  
Pour into pre p a red pans.  
®
Grand Marnier is a registered trademark owned by  
the Société des Produits Marnier-La Postolle Joint  
Stock Co.  
Nutritional information per serving (about 31⁄  
3
1
tablespoons – frosting on 12 of a 2-layer cake):  
Calories 151 (76% from fat) • carb. 9g • pro. 0g  
• fat 13g • sat. fat 8g • chol. 41mg • sod. 7g  
• calc. 12mg • fiber 0g  
Bake for 30-40 minutes, until a toothpick  
inser ted into the center comes out clean.  
Cool for 10 minutes, remove from pans;  
remove and discard parchment. Place on  
w i re racks to cool completely. Frost with  
Deep Mocha Frosting.  
MOCHA CAKE  
These moist layers can be made ahead  
and frozen. Frost several hours before  
ser ving with Deep Mocha Frosting.  
CHOCOLATE MOUSSE  
CAKE ROLL  
Makes two 9-inch layers, 12 servings  
Makes 12 servings  
134  
cups all-purpose flour, plus  
2 tablespoons for pan preparation  
cups granulated sugar  
cup unsweetened cocoa powder  
teaspoons baking soda  
teaspoon baking powder  
teaspoon salt  
large eggs  
cup strong brewed coffee  
cup buttermilk  
DEEP MOCHA FROSTING  
Makes about 212 cups, enough for two  
9-inch round layers  
For the mousse:  
2
12  
212  
1
ounces semi-sweet chocolate  
cups heavy cream  
tablespoon Kahlua , or other  
3
4
3
®
2
1
1
2
1
2
4
cup heavy cream  
cup unsalted butter  
cup sugar  
ounces semi-sweet chocolate  
tablespoon espresso powder  
teaspoon vanilla  
1
coffee liqueur  
For the cake:  
1
2
12  
8
4  
ounces semi-sweet chocolate  
cup brewed coffee  
large eggs  
1
2
1
1
1
6
1
2
cup unsalted butter, melted and  
cooled, plus 1 tablespoon for pan  
teaspoon vanilla extract  
3
Combine all ingredients in saucepan and  
place over medium heat. Heat mixture until  
it is almost simmering. Reduce heat to  
medium low and mix on Speed 2, mix until  
4
cup granulated sugar  
For the whipped cream frosting:  
1
1
cup heavy cream  
11  
 
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 12  
3
1
tablespoons confectioners sugar  
teaspoon vanilla extract  
cooking spray  
minutes. Insert the beaters in and fold  
the whites into the chocolate mixture in  
3 additions, as with the mousse. Scrape  
the sides and bottom of the bowl with a  
rubber spatula to make sure the mixture  
is well incorporated.  
CHOCOLATE SOUFFLÉ CAKE  
Makes one 10-inch round cake;  
sixteen slices  
P reheat oven to 350°F. Lightly coat a  
17x12x1-inch jelly roll pan with cooking  
spray. Cut a sheet of parchment 3 inches  
longer than the length of the pan. Fold  
p a rchm ent to fit width. Line the pan with  
the parchment so that it comes up the  
short ends of the pan. Lightly coat parc h-  
ment with cooking spray.  
2
tablespoons unsalted butter plus  
additional for pan preparation  
ounces bittersweet chocolate  
ounces semi-sweet chocolate  
large eggs  
Pour batter into pre p a red jelly roll pan and  
bake for 15 minutes, turn off oven and let  
cake remain in hot oven for an additional 5  
minutes. Remove from oven and cover  
with damp paper towels so the cake will  
not dry out.  
6
2
9
2
large egg whites  
cup granulated sugar, divided  
cup all-purpose flour  
1
1 ⁄4  
1
3
To pre p a re the chocolate mousse:  
Place the chocolate in a stainless mixing  
bowl. Place 1 cup of heavy cream in a  
small saucepan and bring to almost a boil  
and pour over chocolate. Stir until choco-  
late is completely melted and smooth;  
allow to cool to room temperature. In a  
separate mixing bowl, place the remaining  
112 cups of heavy cream and the Kahlua®.  
Using the chef’s whisk whip the cre a m  
using Speed 4 until it holds firm peaks.  
Remove the chef’s whisk and insert  
Whipped Cre a m  
Preheat oven to 365°F. Cut a circle of  
p a rchment paper to line a 10” round cake  
pan. Butter the bottom and sides of cake  
pan well. Add enough flour to coat the  
b u t t e red interior, being sure to tap the pan  
and remove any excess flour. Place the  
p a rchment circle at the bottom of the pan  
and butter and flour it as well.  
Whip the cream, sugar and vanilla in a  
mixing bowl using the chef’s whisk until  
1
soft peaks form, about 1 ⁄2 minutes.  
S p rea d enough mousse on the cake roll to  
cover the entire surface area (there may be  
mousse left over).  
Using the parchment on the long side as a  
guide, roll the cake into a log shape.  
Melt the chocolate and butter in a stainless  
bowl over a double boiler, set aside.  
Place in the freezer for an hour to firm.  
Remove and frost with the whipped cre a m  
(using an offset spatula makes this easier).  
beaters and carefully fold the whipped  
c ream into the chocolate in three additions  
using the Speed 1 with the beaters. Cover  
and refrigerate until ready to use.  
Separate eggs into two mixing bowls,  
adding the extra whites to the bowl of egg  
3
whites. Add 4 cup of the sugar to the bowl  
Return cake roll to freezer to become firm .  
It will be firm enough to serve in about 30  
to 60 minutes. This dessert can be served  
f roz en, similar to a frozen mousse or ice  
c rea m cake, or refrigerated for a softer  
mousse feel. Use a serrated knife to slice.  
May be garnished with fresh berries,  
whipped cream and chocolate curls.  
Nutritional information per serving:  
Calories 562 (64% from fat) • carb. 47g • pro. 7g  
• fat 42g • sat. fat 25g • chol. 201mg • sod. 64mg •  
calc. 73mg • fiber 3g  
of yolks. Mix the yolks and sugar on Speed  
1
To pre p a re the Cake  
4 for 1 2 minutes until very pale and thick;  
Melt chocolate and coffee in a double boil-  
er over barely simmering water. Let cool.  
Separate eggs in 2 separate mixing bowls.  
Using Speed 4, mix yolks with sugar until  
the mixture becomes very light and  
smooth, about 2 minutes. While mixing,  
add the cooled chocolate mixture in a  
steady stream and mix until totally incor-  
porated. Use the chef’s whisk to whip egg  
whites until soft peaks form, about 112  
reserve. Using the chef’s whisk, beat the  
egg whites on Speed 5 for 1 minute; add  
1
the remaining 2 cup of sugar and continue  
beating whites for an additional 2 minutes  
until it reaches soft peaks. Remove the  
chef’s whisk and insert the beaters. Using  
Speed 1, and reserving about one quart e r  
of the whites, fold whites into the yolk  
m i x t u re in three additions. Scrape the  
bottom and sides of bowl to make certain  
12  
 
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 13  
the mixture is evenly blended. Sift in the  
flour into mixture and fold gently. Finally  
add the last of the egg whites again using  
the same  
folding technique. To ensure complete  
incorporation, use a rubber spatula to  
scrape the bottom and sides of the bowl.  
1
3
recipe Génoise (recipe follows)*  
ounces semi-sweet chocolate,  
made into chocolate curls (with  
vegetable peeler)  
and then chocolate curls. Continue with  
another layer of soaked cake, the remain-  
ing filling and then finally cover  
with the remaining chocolate curls.  
Cover with plastic wrap and refrigerate for  
at least 6 hours before serving.  
To make sabayon:  
Place egg yolks and sugar in mixing bowl.  
Using beater attachment mix yolks and  
sugar until pale and thick on Speed 4.  
Place bowl over warm water bath to  
resemble double boiler. Using the chef’s  
whisk attachment, beat the yolk mixture  
on Speed 2-3. Add champagne after  
Note: The sabayon is wonderful on its own  
with berries for a simple dessert.  
Transfer the batter to the pre p a red pan  
and bake in the preheated 365°F oven for  
about 40 minutes, until cake has puff e d  
and cracked but is still soft to the touch  
on top.  
After removing sabayon from heat, transfer  
to a bowl and allow to cool. Cover and  
place in the refrigerator until completely  
1
3
1
chilled. Fold in 2- ⁄4 cups whipped cream  
and serv e .  
1 ⁄2 minutes. Continue beating for as long  
Turn cake out onto serving plate and  
remove pan. Sprinkle the top with sifted  
confectioner’s sugar. Serve immediately  
or at room temperature .  
Nutritional information per serving:  
Calories 195 (42% from fat) • carb. 25g • pro. 5g  
• fat 10g • sat. fat 5g • chol. 123mg • sod. 43mg  
• calc. 22mg • fiber 1g  
as 8 minutes, until the mixture has tripled  
in volume and it is too warm to submerge  
your finger. Remove bowl from heat and  
continue beating an additional 30 seconds  
to cool slightly, set aside.  
Nutritional information per serving:  
Calories 382 (53% from fat) • carb. 33g • pro. 5g  
• fat 23g • sat. fat 12g • chol. 184mg • sod. 68mg  
• calc. 56mg • fiber 1g  
*May substitute 18-20 savoiardi (crisp lady  
fingers), purchased or homemade  
In two separate mixing bowls, place the  
mascarpone and heavy cream. With the  
Beater attachment, mix the mascarpone  
until smooth. Fold the mascarpone into the  
yolk mixture using the lowest speed. Using  
the whisk attachment, beat the heavy  
GÉNOISE  
TIRAMISU  
1
Makes one 9-inch round cake, 12 servings  
c rea m on Speed 5. After 1 minute add 1 ⁄2  
Makes one 9-inch square pan, 12 servings  
tablespoons of Kahlua® and vanilla.  
Continue beating until soft peaks form  
about 2 minutes total. Fold the whipped  
c rea m into the yolk and mascarpone  
m i x t u re. You should have about 312 cups  
of filling.  
2
3
3
cup all-purpose flour  
cup cornstarch  
teaspoon baking soda  
large eggs  
For champagne sabayon:  
1
3
egg yolks  
1
1
3
2
cup granulated sugar  
cup champagne  
ounces mascarpone  
cup heavy cream  
1
3
2
3
large egg yolks  
cup sugar  
cup unsalted butter, melted  
and cooled  
8
2
3
3
4
4
Fill a shallow dish with remaining Kahlua®  
and the coff e e .  
1
1
1
®
4
cup plus 3 ⁄2 tablespoons Kahlua  
or coffee liqueur  
teaspoon pure vanilla extract  
1
Slice the Génoise in 2 inch strips. Soak the  
1
4
Preheat oven to 350° F. Butter and flour a  
9-inch round cake pan; reserve. Sift  
cake pieces in coffee until saturated. Use  
soaked cake to line the bottom of a 9-inch  
s q u a re pan. Cover with half of the filling  
3
cup espresso or strongly brewed  
coffee  
13  
 
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 14  
GRAND MARNIER®  
WHIPPED CREAM  
Nutritional information per serving:  
Calories 59 (83% from fat) • carb. 23g • pro. 0g  
• fat 6g • sat. fat 35g • chol. 20mg • sod. 6mg  
• calc. 10mg • fiber 0g  
together dry ingredients into a mixing  
bowl; reserve.  
Place eggs, yolks, and sugar in a larg e  
Makes about 2 cups  
mixing bowl. Place over a warm water  
bath* and mix on Speed 2 until the egg  
m i x t u re is tepid and slightly frothy, about  
5 minutes. Remove the bowl from heat and  
use the chef’s whisk, beating on Speed 5  
until the eggs doubled in volume and are  
1
cup heavy cream  
1
HERBED CHEESE  
4
cup confectioner’s sugar, sifted  
teaspoon pure vanilla extract  
tablespoons Grand Marnier®  
Liqueur  
1
2
Instead of purchasing expensive  
h e r b - f l a v o red cheeses, you can easily  
prepare your own.  
3
1
light and fluffy, about 1 ⁄2 minutes.  
Place heavy cream in mixing bowl. Using  
the chef’s whisk attachment, whip the  
c rea m on Speed 5 for about 1 minute.  
Add the sifted sugar, vanilla, and Grand  
Mar nier Liqueur. Whip for an additional  
minute until soft peaks form .  
Nutritional Analysis per serving (2 tablespoons):  
Calories 64 (76% from fat) • carb. 3g • pro. 0g  
• fat 6g • sat. fat 3g • chol. 20mg • sod. 6mg  
• calc. 13mg • fiber 0g  
C a refully fold in dry ingredients and then  
the butter by using Speed 1 and the beat-  
ers. Be careful to scrape the bottom and  
sides of the bowl while mixing. Finish by  
scraping the bottom and sides of bowl one  
last time with rubber spatula to ensure  
even incorporation.  
Makes about 2 cups  
Preparation: 10 minutes or less  
®
8
ounces cream cheese (may use  
regular or lowfat)  
5
ounces chèvre or other goat  
cheese (soft type, not aged)  
clove garlic, peeled and minced  
tablespoon finely minced shallot  
or green onion  
Pour into pre p a red cake pan and bake for  
about 30-35 minutes until the top puff s  
and is golden brown and spongy to the  
touch. Let cool in pan for 2 to 3 minutes,  
then turn out onto a wire rack to cool  
completely.  
1
1
1
tablespoon finely chopped fresh  
parsley  
COFFEE WHIPPED CREAM  
1
teaspoon herbes de Provence  
teaspoon kosher salt  
Nutritional information per serving:  
Calories 146 (39% from fat) • carb. 19g • pro. 3g  
• fat 6g • sat. fat 3g • chol. 117mg • sod. 64mg  
• calc. 14mg • fiber 0g  
Makes about 2 cups  
1
2
1
1
cup heavy cream  
4
teaspoon white pepper  
dash hot sauce such as  
1
4
cup confectioner’s sugar, sifted  
teaspoon pure vanilla extract  
cup strong brewed coffee, chilled  
1
®
4
4
* To create a warm water bath, place  
rounded large heatproof (stainless or  
h e a t p roof glass) bowl over a pan of  
simmering water.  
Tabasco , to taste  
1
Place the cream cheese, chèv re, garlic,  
shallot, parsley, herbes de Provence, and  
salt in a medium bowl. Mix for 1 minute,  
on Speed 3, then increase speed to Speed  
5 to whip for an additional 2 minutes until  
light and fluff y. Add white pepper and hot  
sauce to taste, whip on Speed 5 for 30  
seconds longer. Allow cheese spread to  
stand at least 30 minutes before serving,  
Place heavy cream in a cold mixing bowl.  
Using the chef’s whisk, whip the cream for  
1 minute on Speed 5. At this point add the  
sifted confectioner’s sugar and vanilla and  
1 teaspoon of coffee. Continue beating,  
adding one teaspoon of coffee at a time to  
taste until cream reaches soft peak stage,  
about 2-3 minutes.  
14  
 
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 15  
to allow flavors to blend. Transfer to a  
resealable container and refrigerate.  
Remove from refrigerator 15 minutes  
b e f o re serving to soften. Serve with crack-  
ers, pita or bagel chips. It also makes a  
good topping for a baked potato.  
Nutritional information per serving  
(2 tablespoons, made with lowfat cream cheese):  
Calories 58 (69% from fat) • carb. 1g • pro. 3g  
• fat 4g • sat. fat 3g • chol. 9mg • sod. 156mg  
• calc. 35mg • fiber 0g  
least an hour to allow flavors to blend  
longer to allow flavors to blend before  
ser ving.  
b e f o re serving. May be pre p a red a day  
ahead. Keep refrigerated in a covered con-  
tainer until ready to use.  
Nutritional analysis per serving (2 tablespoons),  
made with lowfat products:  
Calories 54 (52% from fat) • carb. 4g • pro. 2g  
• fat 3g • sat. fat 2g • chol. 7mg • sod. 111mg  
• calc. 43mg • fiber 0g  
Nutritional information per serving (1/4 cup):  
Calories 133 (81% from fat) • carb. 2g • pro. 5g  
• fat 12g • sat. fat 6g • chol. 36mg • sod. 215mg  
• calc. 31mg • fiber 0g  
CUCUMBER YOGURT DIP  
WITH MINT  
ROASTED RED PEPPER AND  
SUN-DRIED TO M ATO DIP  
Tobasco® is a registered trademark owned by the  
McIlhenney Co.  
This dip is ideal for both fresh vegetables  
or grilled meats and chicken.  
Ser ve this dip with crackers, bagel  
chips or pita chips. Or, try it as a spread  
on sandwiches, or as a topping  
for baked potatoes.  
Makes 3 cups  
SMOKED SALMON SPREAD  
The ultimate spread for your bagel  
Makes 2 cups  
1
1
cup cucumber, peeled, seeded,  
and finely chopped  
cup plain yogurt  
Makes 2 cups  
6
tablespoons sour cream  
teaspoon salt  
8
ounces cream cheese (lowfat or  
regular), cut into 8 pieces  
cup sour cream (lowfat or regular)  
roasted red pepper, cut into 1-inch  
pieces  
cup chopped sun-dried tomatoes  
(not oil-packed)  
tablespoon chopped fresh parsley  
clove garlic, chopped  
1
2
8
ounces cream cheese, softened to  
room temperature  
1
4
2
teaspoon granulated sugar  
teaspoon fresh ground pepper  
teaspoon garlic, minced  
teaspoons mint, fresh chopped  
teaspoon parsley, fresh chopped  
tablespoons green onion, fine  
chopped  
1
2
1
1
1
4
cup sour cream, reduced fat  
teaspoons fresh lemon juice  
ounces smoked salmon, chopped  
tablespoons chopped fresh dill  
teaspoons finely chopped  
green onion  
1
3
1
2
2
4
2
2
1
3
1
1
1
teaspoon lemon juice  
1
1
8
2
teaspoon basil  
teaspoon freshly ground black  
pepper  
2
teaspoon freshly ground pepper  
1
Place chopped cucumber in strainer and  
allow water to drain for about 15 minutes.  
Place in a clean towel and squeeze dry.  
Mix the cream cheese with sour cream and  
lemon juice on Speed 3 until creamed and  
fluffy, about 1 minute. Add smoked  
salmon, dill, green onion and pepper and  
continue to mix on Speed 2 until evenly  
incorporated. Transfer to a decorative bowl  
to serve. Allow to rest in refrigerator for at  
Combine all ingredients in a medium bowl.  
Mix on Speed 3 until well blended and  
smooth, 2 minutes. Mix on Speed 5 to  
lighten, 1 minute. Transfer to a resealable  
container and refrigerate for 30 minutes or  
In a large mixing bowl, mix together  
yogur t, sour cream, lemon juice, salt, and  
sugar on Speed 2 until ingredients are  
incorporated. Add remaining ingredients,  
15  
 
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 16  
cucumber being the last. Mix on Speed 2  
until well mixed.  
grilled or broiled seafood or chicken,  
baked sweet potatoes, rice, or steamed  
vegetables.  
Note: Butter can be wrapped in a whole  
log or wrapped in smaller sizes and kept in  
freezer. Double wrap using an outer wrap  
of aluminum foil to prevent absorption of  
f ree zer odors.  
Transfer to a small bowl, cover and refrig-  
erate for 30 to 60 minutes before serving  
to allow flavors to blend. Keep unused  
portion in a resealable container in the  
refrigerator for up to 5 days.  
Note: Ginger Soy Butter can be wrapped  
in a whole log or wrapped in smaller sizes  
and kept in fre e z e r. Double wrap using an  
outer wrap of aluminum foil to prevent  
absorption of freezer odors.  
Nutritional information per slice:  
Calories 52 (96% from fat) • carb. 0g • pro. 0g  
• fat 6g • sat. fat 4g • chol.16 mg • sod. 5mg  
• calc. 2mg • fiber 0g  
1
Nutritional information per ⁄  
4
cup serving:  
Calories 30 (53% from fat) • carb. 2g • pro. 1g  
• fat 2g • sat. fat 1g • chol. 4mg • sod. 115mg  
• calc. 46mg • fiber 0g  
Nutritional information per slice:  
Calories 52 (98% from fat) • carb. 0g • pro. 0g  
• fat 6g • sat. fat 4g • chol. 16mg  
• sod. 44mg • calc. 2mg  
BALSAMIC VINAIGRETTE  
1
Makes 1 2 cups  
GINGER SOY BUTTER  
GORGONZOLA BUTTER  
1
shallot, peeled and finely chopped  
(approximately 1 tablespoon)  
cup balsamic vinegar  
teaspoon salt  
teaspoon freshly ground pepper  
teaspoon sugar  
This butter gives an Asian twist to  
steamed vegetables, rice, or fish.  
S e rve a slice of this savory compound  
butter on top of your favorite steak – it will  
melt and impart an incredible flavor.  
1
2
4
1
Makes 1 stick of butter, 16 slices  
1
2
1
2
2
cup unsalted butter, softened  
tablespoon fresh ginger, peeled  
and finely chopped  
pinch of fresh garlic, finely  
chopped  
Makes 1 roll compound butter, 16 slices  
1
2  
1
1
3
teaspoons Dijon mustard  
cup extra virgin olive oil  
cup vegetable oil  
4
2
cup unsalted butter, softened  
cup Gorgonzola, crumbled  
pinch freshly ground pepper  
3
1
4
1
4
2
2  
teaspoons soy sauce  
teaspoon lemon juice  
Place shallot, vinegar, salt, pepper, sugar,  
and Dijon in a mixing bowl. Mix ingredients  
until well incorporated.  
Place butter in mixing bowl, mix on Speed  
1 until smooth and slightly fluff y, about 30  
seconds. Add Gorgonzola and mix until  
well blended, about 30 to 40 seconds  
longer.  
1
Place butter in mixing bowl, mix on Speed  
1 until smooth and slightly fluff y, about 30  
seconds. Add ginger, garlic, soy sauce,  
and lemon juice; mix on Speed 2 until well  
blended, about 30 to 40 seconds longer.  
Add olive oil and then vegetable oil in  
a slow stream to the bowl with the mixer  
running to ensure emulsification.  
Using a sheet of plastic wrap or waxed  
paper as an aid, shape butter into a log,  
about 1 inch in diameter. Wrap butter in  
plastic wrap twisting the ends to form a  
log. Chill until firm enough to slice. Place  
slices of Gorgonzola butter on top of  
grilled or broiled steak, a fluffed baked  
potato, or steamed vegetables.  
Adjust seasoning to taste.  
Using a sheet of plastic wrap or waxed  
paper as an aid, shape butter into a log,  
about 1 inch in diameter. Wrap butter in  
plastic wrap twisting the ends to form a  
log. Chill until firm enough to slice. Place  
slices of Ginger Soy Butter on top of  
Nutritional analysis per serving (2 tablespoons):  
Calories 166 (96% from fat) • carb. 2g • pro. 0g  
• fat 22 g • sat. fat • chol. 0g • sod. 153mg  
• calc. 1mg • fiber 0g  
16  
 
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 17  
CREAMY BLEU  
CHEESE DRESSING  
PARMESAN PEPPERCORN  
MISO GINGER DRESSING  
DRESSING  
This dressing is wonderful to use to make  
an Asian Slaw using shredded cabbage,  
bok choy, carrots, daikon, cucumbers and  
g ree n onions, as well as  
This dressing is not only good on salads,  
but is a perfect spread for sandwiches,  
f rom smoked turkey to roast beef. It can  
be used as a dip for vegetables or even  
ser ved alongside roasted meats.  
This version is much lower in fat than  
traditional Bleu Cheese Dressings. Try it  
as a dip for celery the next time you  
ser ve Buffalo-style Wings.  
to dress a traditional salad.  
Makes about 2 cups  
Makes about 2 cups dressing.  
Makes 112 cups  
112  
tablespoons miso*  
cup rice vinegar  
teaspoon mirin**  
teaspoon soy sauce  
teaspoons peeled and finely  
chopped fresh ginger  
teaspoon finely chopped fresh  
garlic  
1
2  
clove garlic, peeled and chopped  
ounce shallot, peeled and  
chopped  
cup lowfat buttermilk  
cup nonfat yogurt  
cup lowfat mayonnaise  
teaspoon dry mustard  
teaspoon Worcestershire sauce  
teaspoon white pepper  
ounces crumbled blue cheese  
dash Tabasco® or other hot sauce  
to taste  
1
1
2
2
cup mayonnaise, reduced fat  
cup sour cream, reduced fat  
cup Parmigiano Reggiano cheese,  
finely grated  
teaspoon crushed black  
peppercorns  
tablespoons fresh basil, chopped  
tablespoon red wine vinegar  
teaspoon Dijon mustard  
tablespoon fresh parsley, finely  
chopped  
3
1
1
1
2
1
2
1
3
1
2
1
1
1
4
3
1
2
3
2
1
1
1
1
2
1
teaspoon brown sugar  
cup vegetable oil  
teaspoon sesame oil  
1
4
114  
1
3
In a medium mixing bowl, mix miso and  
vinegar until well blended, smooth and  
homogenous using Speed 2, about 1-2  
minutes. Add mirin and soy sauce and mix  
to combine, about 20 seconds. Add ginger,  
garlic, and brown sugar and mix well about  
30 seconds.  
1
2
tablespoon finely chopped shallot  
teaspoon lemon juice  
Place the garlic, shallot, buttermilk, yogurt ,  
mayonnaise, dry mustard, Worcestershire,  
and pepper in a medium bowl. Mix using  
Speed 3 until smooth and creamy, 30-40  
seconds. Add the crumbled blue cheese  
and Tabasco®. Mix using Speed 3 for  
20-30 seconds longer. Let stand for 30  
minutes before using to allow flavors to  
develop. Cover and refrigerate all unused  
portions. Keeps 1 week.  
1
2
Place all ingredients in a medium mixing  
bowl and mix on Speed 2 until thoro u g h l y  
combined, about 1 minute.  
Nutritional information per serving (2 tablespoons):  
Calories 61 (65% from fat) • carb. 3g • pro. 2g  
• fat 4g • sat. fat 1g • chol. 8mg • sod. 169mg  
• calc. 66mg • fiber 0g  
With mixer on Speed 1, add the vegetable  
oil and then the sesame oil in a slow,  
steady stream into the bowl and mix until  
totally emulsified and homogenous. Let  
stand 30 minutes or longer to allow flavors  
to blend before using. Store in an airtight  
container in the refrigerator. If dressing  
separates, mix on Speed 2 until emulsified.  
Nutritional information per serving (4 teaspoons):  
Calories 27 (54% from fat) • carb. 1g • pro. 1g  
• fat 1g • sat. fat 0g • chol. 2mg • sod. 47mg  
• calc. 29mg • fiber 0g  
17  
 
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 18  
Nutritional information per serving (2 tablespoons):  
Calories 158 (97% from fat) • carb. 1g • pro. 0g  
• fat 17g • sat. fat 1g • chol. 0mg • sod. 80mg  
• calc. 2mg • fiber 0g  
1
1
teaspoon lemon juice  
dash red pepper flakes  
teaspoon honey (if eggplant  
seems bitter)  
SMASHED CAULIFLOWER AND  
POTATOES  
For those who are watching their carbs,  
Smashed Cauliflower and Potatoes  
is a nice alternative to traditional  
mashed potatoes.  
*Miso (Japanese fermented soybean paste)  
can be purchased in most Asian/Japanese  
markets, natural food stores and in many  
well-stocked gro c e ry stores. It is kept  
refrigerated in an airtight container.  
P reheat oven to 400°F.  
P i e rce eggplant with fork all around the  
eggplant (about 8 times) and wrap in  
aluminum foil. Roast eggplant for  
a p p roximately 45 minutes to 1 hour,  
until the eggplant is very soft and has  
collapsed. Unwrap and let cool.  
1
1
Makes 4 2 cups/nine ⁄2-cup servings  
1
head of cauliflower, approximately  
2 2-3 lbs, broken into florets and  
**Mirin is a low-alcohol sweet wine  
made from glutinous rice, also  
known as “rice wine.” It is available in  
Asian/Japanese markets, and in the  
g o u rmet section of well-stocked  
g ro c e ry store s .  
1
sliced  
3
4  
pound peeled potatoes, cut in  
1" cubes  
When eggplant is cool to the touch (about  
15 minutes) cut in half and spoon the soft  
eggplant flesh into a mixing bowl; there will  
2
2
2  
cups reduced fat milk  
tablespoons butter  
teaspoon kosher salt  
teaspoon freshly ground pepper  
1
be approximately 1 ⁄2 cups of eggplant.  
1
CAPONATA  
With mixer on Speed 3, mix for about 2  
minutes until the eggplant turns into an  
almost smooth consistency.  
1
4  
Ser ve Caponata as an appetizer spre a d  
with pita chips or thinly sliced French  
bread. It is also a good dressing to  
use on a wrap-type sandwich.  
Place cauliflower and potato in a larg e  
saucepan with milk, adding water to  
cover the vegetables. Bring to boil over  
high heat. Reduce heat to medium low  
and simmer cauliflower is very soft,  
approximately 30-40 minutes.  
Add remaining ingredients and mix on  
Speed 1 until just blended. Let stand  
30 minutes before serving to allow  
flavors to blend. May be made ahead and  
refrigerated in an resealable container.  
Makes 114 cups  
1
2
medium size eggplant, about  
1
Nutritional information per 1/4 cup serving:  
Calories 72 (55% from fat) • carb. 7g • pro. 1g  
• fat 5g • sat. fat 1g • chol. 0g • sod. 112mg  
• calc. 15mg • fiber 3g  
Drain and return to saucepan or place in a  
large mixing bowl. Mix, starting on Speed  
2 for 1 to 112 minutes, increasing to Speed  
4 until completely “smashed”. Add butter,  
salt, and pepper and continue mixing until  
m i x t u re is fully blended.  
1 ⁄2 pounds  
tablespoons capers, drained  
tablespoon celery, finely diced  
teaspoon finely diced sweet  
red pepper  
tablespoon finely chopped  
green onion  
teaspoon chopped fresh basil  
teaspoon chopped fresh mint  
teaspoon finely chopped  
fresh parsley  
1
1
2
1
1
Taste for seasoning and serve immediately.  
Nutritional information per serving:  
Calories 117(28% from fat) • carb. 17g • pro. 6g  
• fat 4g • sat. fat 2g • chol. 11mg • sod. 205mg  
• calc. 103mg • fiber 4g  
1
1
2
2
tablespoons extra virgin olive oil  
18  
 
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 19  
BOURSIN®  
most well-stocked gro c e ry stores or in  
g o u rmet food markets.  
Boursin® is a registered trademark owned by the  
Société de la Fromagerie Boursin Corp.  
Onion Mixture : Melt butter over medium  
heat in an 8-inch skillet, add chopped  
onions and sauté until softened, 10 min-  
utes. Season with 4 teaspoon salt and 8  
teaspoon pepper. Reduce heat to low and  
cook for 30-40 minutes, or until nicely  
browned and caramelized. Reserve.  
SMASHED POTATOES  
1
1
1
Makes 4 cups/eight 2 cup servings  
2
2  
pounds red potatoes, scrubbed  
package Boursin® Cheese* (about  
212 ounces), cut in 8 pieces  
tablespoons unsalted butter  
cup whole milk  
1
TWICE-BAKED POTATOES  
WITH PARMESAN  
When potatoes are cool enough to handle,  
2
1
cut off the top 3 of each potato and scoop  
1
2
4
Makes 8 servings  
all the flesh from tops. Scoop out bottoms  
leaving a 14-inch shell, reserving potato  
skin shells. Place the potato pulp in a larg e  
mixing bowl.  
1
teaspoon kosher salt  
teaspoon freshly ground pepper  
8
baking potatoes (8 ounces each),  
scrubbed  
1
4
Cut unpeeled potatoes into 1-inch pieces  
as uniform as possible. Place in a large  
saucepan. Add cold water to cover and a  
l a rge pinch of salt. Over high heat, bring to  
a boil. When boiling, reduce heat to medi-  
um low and simmer until potatoes are very  
soft, about 25 minutes.  
2
2
1
teaspoons olive oil  
Using Speed 3, add ricotta to potatoes  
and mix for 1 minute. Add onions, mix on  
Speed 2 for 1 to 2 minutes or until well  
mixed. Add provolone, Parmesan, Italian  
herb blend, remaining salt and pepper,  
and mix 30 seconds on Speed 1 or until  
incorporated.  
tablespoons unsalted butter  
cup chopped onion (about 3  
ounces)  
teaspoon kosher salt, divided  
teaspoon freshly grated black  
pepper, divided  
1
2
1
4
Drain potatoes and return to saucepan,  
mix on Speed 3 until completely mashed,  
about 2 minutes. Add Boursin , butter,  
milk, salt, and pepper and mix on Speed 4  
until fully incorporated and fluff y, about 1  
minute.  
1
1
cup part skim ricotta cheese  
cup shredded provolone cheese  
(4 ounces)  
cup freshly grated Parmesan  
cheese  
Divide the mixture among the reserved  
potato shells. Potatoes may be made up  
to this point, covered and refrigerated until  
ready to bake.  
®
1
2
Arrange the potatoes on a jelly roll pan  
that has been lined with aluminum foil.  
Bake uncovered, until potatoes are hot  
and tops are golden brown and puff e d ,  
about 30-35 minutes (add 5-10 minutes for  
cold potatoes). Serve hot.  
Nutritional information per serving:  
Calories 301(47% from fat) • carb. 25g • pro. 16g  
• fat 16g • sat. fat 9g • chol. 41mg • sod. 548mg  
• calc. 401mg • fiber 2g  
1
tablespoon Italian herb blend  
Transfer to a warm bowl and serve  
immediately.  
Nutritional information per serving:  
Calories 167 (36% from fat) • carb. 24g • pro. 4g  
• fat 7g • sat. fat 5g • chol. 19mg • sod. 258mg  
• calc. 27mg • fiber 2g  
P reheat oven to 400ºF. Pierce each potato  
several times with a fork or a knife tip; ru b  
each potato with 4 teaspoon of the olive  
oil. Bake the potatoes in preheated oven  
until fork-tender, about 1 hour. While pota-  
toes are baking, pre p a re onion mixture,  
following. Remove potatoes from oven  
and place on a rack until cool enough to  
handle. Reduce oven temperature to 375°F.  
1
*Boursin® cheese is a triple-cream cheese  
that is white and smooth, with a creamy,  
buttery texture. It is most often flavore d  
with herbs, garlic or pepper. It can be  
found in the specialty cheese section of  
19  
 
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 20  
1
Turn dough out onto lightly floured surface  
2
4
teaspoon fresh ground pepper  
cup shredded mozzerella  
PARMESAN PEPPER BISCOTTI  
WITH WALNUTS  
1
and knead with your hands for a few  
minutes. Cut dough into 2 equal pieces,  
shaping each into 12x2x1-inch logs. Place  
on baking sheet with parchment. Beat final  
egg with 1 tablespoon of water and brush  
all over logs, and if you wish, sprinkle the  
tops with kosher salt.  
Preheat oven to 350°F. Butter an eight-cup  
s o u fflé dish well and coat with toasted,  
g round walnuts, set aside.  
These biscotti are a perfect companion  
to a glass of red wine.  
Makes about 3 dozen  
Place egg yolks in a small bowl, beat using  
Speed 1 for 30 seconds; reserve.  
1
2 ⁄2  
1
cups all purpose flour  
teaspoon salt  
Bake for 35-40 minutes until golden.  
Melt butter in a saucepan. Add flour and  
stir with a wooden spoon until smooth and  
cook over medium heat for 2 minutes, stir-  
ring occasionally. Mix on Speed 1 while  
1
4  
teaspoon baking powder  
cup butter, room temperature  
cup extra virgin olive oil  
tablespoon sugar  
cup Parmigiano Reggiano, grated  
eggs, divided  
Remove from oven and slice the logs with  
a serrated knife into 18-14" slices. Return  
slices to baking sheet and bake for an  
additional 35 minutes on bottom rack of  
oven, flipping the biscotti halfway thro u g h  
baking so both sides are golden. Transfer  
to a wire rack and cool. When completely  
cooled, place in an airtight container  
to store .  
1
1
4
1
112  
adding the milk, about 1 ⁄2 minutes, beating  
1
until smooth. Cook slowly allowing the  
m i x t u re to thicken, while mixing on Speed  
2 until the mixture becomes smooth and  
thick, approximately 5 minutes total. Add  
G o rgo nzola and mozzarella and stir until  
melted and smooth. Remove from heat.  
1 ⁄3  
4
1
4
cup milk  
teaspoons, rosemary fresh  
chopped  
1
2 ⁄2  
Nutritional information per serving:  
Calories 94 (53% from fat) • carb. 8g • pro. 3g  
• fat 6g • sat. fat 2g • chol. 30mg • sod. 148mg  
• calc. 57mg• fiber 0g  
1
2  
cup walnuts, toasted  
kosher salt (optional)  
While mixing egg yolks on Speed 1, spoon  
a small amount of hot cheese mixture into  
the yolks and mix until smooth. Continue  
adding the warm cheese mixture slowly to  
the yolks, while mixing (the mozzarella will  
be stringy).  
P reheat oven to 350°F.  
Place flour, salt, pepper, and baking  
powder in a small mixing bowl and  
set aside.  
GORGONZOLA SOUFFLÉ  
Using chef’s whisk, beat the egg whites  
until soft peaks form, about 1 ⁄2 minutes on  
Speed 5.  
Makes one 8-cup souff l é  
In a large mixing bowl beat the butter with  
the olive oil using Speed 2. Add the sugar  
and Parmesan and mix on Speed 3 until  
the consistency is smooth. Add 3 of the  
eggs, one at a time, mixing until each egg  
is incorporated before adding the next.  
Slowly add dry ingredients in 3 additions,  
mixing on low speed. Once all the dry  
i n g red ients are incorporated, add milk in a  
slow stream while the mixer is running.  
The mixture should resemble a soft dough.  
Finally mix in the ro s e m a ry and walnuts.  
1
2
3
cup walnuts, toasted and ground  
eggs, whites and yolks separated  
into two mixing bowls  
5
Fold the whites into the yolk/cheese  
m i x t u re in three increments with the beater  
attachment set to the lowest speed.  
5
tablespoons unsalted butter  
cup all-purpose flour  
cup milk  
1
2
11⁄  
2
Pour into pre p a red soufflé dish and bake in  
the middle of oven until puffed over the rim  
of soufflé dish and golden, appro x i m a t e l y  
40-45 minutes. Serve immediately.  
1
2  
cup gorgonzola cheese, crumbled  
teaspoon salt  
1
20  
 
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 21  
Nutritional information per serving:  
Calories 207 (70% from fat) • carb. 7g • pro. 8g  
• fat 16g • sat. fat 7g • chol. 118mg • sod. 315mg  
• calc. 139mg •fiber 0g  
Nutritional information for soufflé roll,  
no filling per serving:  
Calories 109 (61% from fat) • carb. 6g • pro. 5g  
• fat 7g • sat. fat 4g • chol. 104mg • sod. 144mg  
• calc. 60mg • fiber 0g  
While the béchamel is thickening, mix the  
yolks in a mixing bowl until smooth. Return  
the beaters to the béchamel on the stove  
and mix for about 2 minutes until the  
m i x t u re is very thick and smooth. Ve ry  
1
carefully, spoon about 2 cup of the  
béchamel into the yolks while mixing so  
that they will be tempered (this will keep  
them from curdling when added to the hot  
sauce). Continue adding the béchamel in  
small additions to the yolks until the  
m i x t u re is fully incorporated.  
SOUFFLÉ ROLL WITH CHICKEN  
AND SPINACH FILLING  
CHICKEN AND SPINACH  
FILLING FOR SOUFFLÉ ROLL  
Although this recipe may be slightly time-  
consuming, the results are well worth it for  
a perfect luncheon or brunch dish.  
Makes 6 cups  
8
4
5
cups of chicken stock  
cups of vermouth  
peeled fresh garlic cloves,  
smashed  
Using the chef’s whisk beat the egg whites  
until soft peaks form using Speed 5 for  
112 minutes.  
Makes 12 servings  
cooking spray  
4
2  
2
tablespoons unsalted butter  
cup unbleached all-purpose flour  
cups whole milk  
Fold the whites carefully into yolk mixture  
in 3 increments using the beaters on the  
Speed 1, taking care to scrape the sides  
and bottom of the bowl. Finally, use a  
rubber spatula to incorporate the mixture  
fully (scraping sides and bottom of bowl).  
Pour batter into pre p a red jellyroll pan and  
gently spread evenly in the pan.  
1
sprig fresh basil  
1
1
1 ⁄2  
pounds of chicken breast  
tablespoons unsalted butter  
cup onion, chopped  
cloves fresh garlic, minced  
cups fresh mushrooms, sliced  
10-ounce frozen packages  
spinach, thawed, excess water  
squeezed out  
3
5
2  
large eggs, separated  
teaspoon salt  
1
3
1
3
4
2
white pepper  
P reheat oven to 400°F. Pre p a re jellyroll pan  
by spraying the pan and dusting with flour  
to cover surface, discarding any excess.  
Line with a sheet of parchment paper.  
Bake for 20–25 minutes until the souff lé  
roll is evenly browned. Remove from oven  
and cover with wet paper towels to keep  
moist until you are ready to fill and roll.  
1
4
2
teaspoon salt  
1
teaspoon freshly ground nutmeg  
ounces cream cheese  
ounces mozzarella, shredded  
Melt butter over medium low heat in a 234  
quart saucepan. Add flour and stir with a  
wooden spoon, creating a roux – do not  
b rown. Mix on Speed 1 while adding the  
milk in a stream. Mix until smooth and  
blended, about 30 seconds. Stir in salt and  
pepper. Let the mixture warm slowly,  
allowing it to thicken, about 2 minutes,  
stirring occasionally. This makes a  
béchamel sauce.  
8
2
To finish soufflé roll:  
With a rubber spatula spread the filling  
so that the surface area is evenly covere d .  
Using the parchment as a guide, roll the  
s o u fflé lengthwise to resemble a log.  
S e rve immediately or wrap and refrigerate.  
B e f o re serving, warm slowly wrapped  
in buttered aluminum at 350°F for 20  
minutes.  
Bring chicken stock, vermouth, garlic  
cloves and basil to a boil. Reduce to a  
simmer; add chicken and poach until just  
cooked through, about 25-30 minutes.  
Remove from poaching liquid and cut into  
2-inch pieces; reserve.  
1
While chicken is poaching, melt butter in  
a large sauté pan. Add onion and minced  
21  
 
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 22  
Cuisinart® PowerSelect™  
7 Speed Electronic Hand Mixer  
garlic and sweat for about 5 minutes.  
Consumer Service Center toll-free at  
1-800-726-0190 or write to:  
Add mushrooms and sauté for another  
5-8 minutes until mushrooms are soft.  
Mix in spinach and continue cooking on  
low heat. Mix in salt, nutmeg, chicken,  
c ream cheese, and mozzarella.  
Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
LIMITED THREE-YEAR  
WARRANTY  
To facilitate the speed and accuracy of your  
return, please also enclose $10.00 for ship-  
ping 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 number,  
and any other information pertinent to the  
product’s return. Please pay by check or  
money order.  
Adjust seasoning to taste. If not using  
immediately, place in a resealable  
container and refrigerate.  
1
This warranty supersedes all previous  
warranties on the Cuisinart® PowerSelect™  
7-Speed Electronic Hand Mixer. This  
Nutritional information per ⁄ cup serving:  
2
warranty is available to consumers only.  
You are a consumer if you own a Cuisinart®  
PowerSelect7-Speed Electronic Hand  
Mixer 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®  
PowerSelect7-Speed Electronic Hand Mixer  
will be free of defects in material or workman-  
ship under normal home use for three years  
from the date of original purchase.  
Calories 258 • carb. 7g • pro. 20g • fat 12g  
• sat. fat 6g • chol. 64mg • sod. 598mg  
• calc. 110mg • fiber 2g  
NOTE: For added protection and secure  
handling of any Cuisinart® product that is  
being returned, we recommend you use a  
traceable, insured delivery service. Cuisinart  
cannot be held responsible for in-transit  
damage or for packages that are not  
We suggest that you complete and return  
the enclosed product registration card  
promptly to facilitate verification of the date  
of original purchase. However, return of the  
product registration is not a condition of  
these warranties.  
If your Cuisinart® PowerSelect7-Speed  
Electronic Hand Mixer should prove to be  
defective within the warranty period, we will  
repair it, or if we think necessary, replace it.  
To obtain warranty service, please call our  
delivered to us. Lost and/or damaged  
products are not covered under warranty.  
Your Cuisinart® PowerSelect7-Speed  
Electronic Hand Mixer has been  
manufactured to strict specifications. 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.  
22  
 
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 23  
These warranties do not cover any damage  
caused by accident, misuse, shipment or  
other than ordinary household use.  
if necessary, replacement by calling  
our Consumer Service Center toll-free at  
800-726-0190. Cuisinart will be responsible  
for the cost of the repair, replacement,  
and shipping and handling for such  
These warranties exclude all incidental or  
consequential damages. Some states do not  
allow the exclusion of or limitation of inci-  
dental or consequential damages, so the  
foregoing limitation may not apply to you.  
nonconforming products under warranty.  
BEFORE RETURNING YOUR  
CUISINART® PRODUCT  
CALIFORNIA RESIDENTS ONLY  
Important: If the nonconforming product  
is to be serviced by someone other than  
Cuisinart’s Authorized Service Center,  
please remind the servicer to call our  
Consumer Service Center to ensure that  
the problem is properly diagnosed, the  
product serviced with the correct parts,  
and to ensure that the product is still  
under warranty.  
California law provides that for In-Warranty  
Service, California residents have the option  
of returning a nonconforming product (A) to  
the store where it was purchased or (B) to  
another retail store which sells Cuisinart®  
products of the same type. The retail store  
shall then, according to its preference, either  
repair the product, refer the consumer to  
an independent repair facility, replace the  
product, or refund the purchase price less  
the amount directly attributable to the  
consumer’s prior usage of the product.  
If either of the above two options does  
not result in the appropriate relief to the  
consumer, the consumer may then take  
the product to an independent repair facility  
if service or repair can be economically  
accomplished. Cuisinart and not the  
consumer will be responsible for the  
reasonable cost of such service, repair,  
replacement, or refund for nonconforming  
products under warranty.  
California residents may also, according  
to their preference, return nonconforming  
products directly to Cuisinart for repair or,  
23  
 
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 24  
Toasters  
Cookware  
Toaster Ovens  
Blenders  
Coffeemakers  
Food  
Processors  
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®.  
© 2004 Cuisinart  
Cuisinart® is a registered  
trademark of Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
04CU13063  
IB-5190  
 

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