Cuisinart Mixer HTM 3 HTM 5 User Manual

INSTRUCTION AND  
RECIPE BOOKLET  
3-Speed Electronic and  
HTM-3  
HTM-5  
SMARTPOWER™  
5-Speed Electronic Hand Mixers  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
 
heavy cookie dough and vegetable  
purées. They also produce smooth,  
fine-textured egg whites for light  
desserts. The SmartPowerMixer is  
built with the same commitment to the  
home cook as all other fine Cuisinart®  
kitchen products.  
4.  
6.  
1.  
FEATURES  
AND BENEFITS  
220 Watts of Power  
Powerful enough to easily cut through a  
double batch of cookie dough or butter  
right out of the refrigerator.  
2.  
Maximum Comfort  
Balanced to do more work for  
you. The shape of the unit allows maxi-  
mum possible power and balance.  
Stress-free grip provides unparalleled  
comfort and control, even during  
extended mixing.  
5.  
2.  
Automatic Feedback  
No need for a power boost. An  
electronic feedback mechanism  
automatically feeds in extra power  
when needed. It assures that the mixer  
will not bog down, even when mixing  
heavy loads.  
1. Speed Control  
3.  
Provides fingertip control of  
all speeds.  
3
 
1. Before cleaning the SmartPower™  
Mixer, set the speed control switch  
to OFF and unplug it from the wall  
outlet. Pull up on the beater release  
trigger and remove beaters from the  
mixer. Wash the beaters after each  
use in hot, soapy water or in a  
dishwasher.  
2. Exclusive Rotating Swivel Cord  
Unique swivel cord can be  
positioned for comfort with  
right or left-handed use.  
(Patent pending)  
USE AND CARE  
Collar  
Larger  
Hole  
3. Spatula Included  
4. Beater Release Trigger  
Conveniently located trigger for easy  
ejection of beaters.  
2. NEVER PUT THE MOTOR  
HOUSING IN WATER OR OTHER  
LIQUID TO CLEAN. Wipe with a  
damp cloth or sponge. Do not use  
abrasive cleansers, which could  
scratch the surface.  
Inserting Super-Sized Beaters:  
1. Unplug the mixer and set  
the speed control to the  
OFF position.  
5. Extra-Long Beaters  
Extra-long, extra-wide stainless steel  
beaters for superior, faster aerating,  
mixing, and whipping. Designed with  
no center post to prevent ingredients  
from clogging up beaters. Beaters  
are easy to clean and dishwasher  
safe.  
2. Insert beater with collar into larger  
hole. Push beater in until it clicks  
into place. Insert the beater without  
collar into the smaller hole. Push  
beater in until it clicks into place.  
6. Heel Rest  
Cleaning and Removing  
Super-Sized Beaters:  
Allows mixer to rest squarely  
on countertop.  
7. Easy To Clean (not shown)  
The SmartPower™ Mixer has a  
smooth, sealed base. It wipes clean  
instantly.  
4
 
mixing bowl. If available, use a copper  
mixing bowl. Chocolate chips, nuts,  
raisins, etc. can be added using  
speeds 1 or 2 of your hand mixer.  
QUICK  
RECIPES  
REFERENCE CHART  
Mixing Tips  
Mixing Techniques  
• Always read entire recipe and measure  
all ingredients before beginning the  
mixing process.  
The SmartPowerMixer should always  
be set on the lowest speed when you  
start mixing.  
To separate eggs for any recipe, break  
them one at a time into a small bowl,  
gently remove yolks, then transfer egg  
whites to spotlessly clean mixing bowl.  
If a yolk breaks into the egg white,  
reserve that one for another use. Just  
a drop of egg yolk in the white will pre-  
vent the whites from whipping properly.  
• For best results, do not measure flour  
directly from the bag. Pour into a  
container or bowl, scoop out the flour  
and level with the back of a knife or  
spatula. For flour stored in a container,  
stir before measuring.  
Speed 1/Low Speed  
Start mixing most  
ingredients together  
Combine dry ingredients  
Cream butter and sugar  
Mix heavy cookie doughs  
Mash potatoes/squash  
Add nuts, chips, dried fruit to  
doughs and batters  
To achieve the best volume when whip-  
ping egg whites, the mixing bowl and  
chef’s whisk attachment or beaters  
must be spotlessly clean and free of  
any fat, oil, etc. (Plastic bowls are not  
recommended for whipping egg whites.)  
The presence of any trace of fat or oil  
will prevent the egg whites from  
increasing in volume. Wash bowl and  
attachments thoroughly before begin-  
ning again.  
• Eggs, butter or cream cheese combine  
more thoroughly at room temperature.  
• Remove butter for recipe first and cut  
into 1/2-inch pieces, then measure out  
remaining ingredients for recipe. This  
will hasten the warming process. Do not  
warm butter for baking in a microwave  
unless instructed to do so. Microwaving  
can melt butter; melted butter will change  
the final product.  
Add flour to batters, or liquids  
to dry ingredients  
Start mixing frostings  
Start mixing cake mixes  
Speed 2/Low Speed  
Add eggs to batters/doughs  
Whip potatoes/squash  
Mix pudding batters  
• 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 a similar room temperature. While  
the Cuisinart hand mixer can easily  
mix cold cream cheese, the trick is  
not to add too much air, which can  
cause cracking.  
Speed 3/Medium Speed  
Complete beating cake mixes  
Mix scratch cake batters  
Complete mixing frostings  
Whip potatoes/squash  
Beat whole eggs/yolks  
Start whipping cream  
Recipe Notes  
Preparation times are estimates and are  
based on the time it takes to prepare,  
assemble, and cook the ingredients  
once they have been gathered from the  
refrigerator and cupboard and placed  
on the counter.  
• For best results, use heavy cream, cold  
from the refrigerator, for whipped cream.  
Speed 4/High Speed  
Complete whipping cream  
Speed 5/High Speed  
Whip egg whites  
• For best results, whip egg whites in a  
spotlessly clean stainless steel or glass  
5
 
Nutritional analyses are based on  
number of servings indicated. If a recipe  
produces a range of servings, they are  
based on the highest serving yield for  
that particular recipe.  
Place the eggs into a second bowl.  
Beat on speed 2/Low until slightly  
foamy, 30 seconds. While mixing on  
speed 2/Low, add the milk and melted  
butter; mix for 15 seconds. Pour over  
the dry ingredients, and use speed  
1/Low to fold in until the ingredients are  
just moistened. Scoop into the prepared  
muffin cups. Bake in the preheated  
oven 18 to 20 minutes for regular  
muffins, 14 to 16 minutes for mini  
muffins, until lightly browned and  
springy to touch in the center. Serve  
warm with Maple Orange Butter.  
Use speed 3/Medium to beat butter in  
a mixing bowl until light and fluffy, about  
one minute. Add maple syrup and  
orange zest; beat on speed 3/Medium  
for one minute longer until fluffy and  
completely combined.  
SWEETS  
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  
Nutmeg Muffins  
These tasty muffins are just right  
for a holiday bread basket.  
Variation:  
For Lemon Honey Butter, substitute honey  
for the maple syrup and lemon zest for the  
orange zest.  
Preparation: 10 – 15 minutes  
plus baking time  
Makes 12 regular or 24 mini muffins  
(Muffins may be made ahead and  
frozen; thaw and warm before serving.)  
Double Chocolate Walnut  
Brownie Drops  
Cooking spray  
Nutritional information per serving  
(1 regular or 2 mini muffins):  
Calories 155 (29% from fat) • carb. 22g •  
pro. 5g • fat 5g • sat. fat 39g • chol. 46mg •  
sod. 208mg • calc. 141mg • fiber 1g  
2
3
1
1/2  
1/4  
2
cups unbleached all-purpose flour  
tablespoons brown sugar, packed  
tablespoon baking powder  
teaspoon freshly grated nutmeg  
teaspoon salt  
Great bite-sized brownies  
Preparation: 10 – 15 minutes, plus baking  
time  
Makes 26 (may be doubled)  
Maple Orange Butter  
Maple Orange Butter also makes  
a great spread for pancakes, waffles,  
biscuits or scones.  
large eggs  
1
cup evaporated skimmed milk  
(not reconstituted), or whole milk  
cup unsalted butter, melted  
and cooled  
2
ounces unsweetened chocolate,  
chopped  
1-1/2 cups all-purpose flour  
1/4  
Preparation: 5 minutes or less  
Makes 3/4 cup  
1/2  
1/2  
8
teaspoon baking powder  
teaspoon salt  
tablespoons unsalted butter,  
cut in 8 pieces  
cup granulated sugar  
cup brown sugar, firmly packed  
large egg  
Preheat the oven to 375°F. Spray 12  
regular or 24 mini muffin cups.  
Place the flour, brown sugar, baking  
powder, nutmeg, and salt in a medium  
bowl. Mix on speed 2/Low for 30 sec-  
onds to combine and break up brown  
sugar; reserve.  
1/2  
2
cup unsalted butter,  
room temperature  
tablespoons maple syrup  
(not pancake or sugar syrup)  
zest of 1 orange, finely chopped  
1/2  
1/2  
1
6
 
Melt the chocolate in a double boiler  
over hot water or in a microwave  
according to manufacturer’s directions.  
Let cool. Preheat oven to 350° F. Line  
baking sheets with parchment or non-  
stick baking liner sheets.  
Mix on speed 1/Low to combine, 10  
seconds.  
Oatmeal Monster Cookies  
A traditional Cuisinart favorite, these yummy  
oatmeal cookies are loaded with mix-ins.  
In a large mixing bowl, cream butter  
and sugars on speed 1/Low until light  
and fluffy, about 1 minute. Add eggs,  
milk and vanilla; increase to speed  
3/Medium and beat until well blended,  
about 1 minute.  
Preparation: 10 - 15 minutes, plus baking  
time.  
Makes 60 cookies  
Place the flour, baking powder and salt  
in a medium bowl; mix on speed 1/Low  
for 20 seconds to combine. Reserve.  
2
cups all-purpose flour  
1-1/2 teaspoons baking soda  
teaspoon salt  
1-1/3 cups unsalted butter, cut in  
tablespoon sized pieces  
1-1/3 cups granulated sugar  
1-1/3 cups light brown sugar,  
firmly packed  
Add flour mixture to creamed mixture in  
two additions; beat on speed 2/Low  
until well mixed. Add oats in 2 additions;  
beat on speed 2/Low after each addi-  
tion until well blended. Add nuts and  
beat on speed 2/Low until just blended.  
Add chocolate morsels, brickle bits,  
M&M’s®, and raisins; continue to beat  
on speed 2/Low until blended, about 30  
to 40 seconds.  
1
Place the butter and sugars in a medi-  
um bowl. Mix on speed 1/Low for 30  
seconds, then mix on speed 5 until light  
and fluffy, 2 minutes. Add the egg and  
vanilla, mixing on speed 3 until com-  
bined, 20 seconds. Add melted, cooled  
chocolate; mix 20 seconds on speed  
1/Low. Add flour mixture; mix on speed  
1/Low until combined, 30 seconds. Add  
chocolate morsels and walnuts; mix on  
speed 1/Low to blend, 10 seconds.  
2
3
2
3
large eggs  
tablespoons milk  
teaspoons vanilla extract  
cups quick cooking oats  
cup coarsely chopped pecans,  
almonds or walnuts  
cup semi-sweet chocolate morsels  
cup “white” chocolate morsels  
cup almond brickle bits  
(may substitute coconut)  
cup mini M&M® Chocolate Mini  
Baking Bits  
Drop by rounded tablespoons (1-1/2  
tablespoons – may use a small ice  
cream scoop) onto the prepared baking  
sheets, two inches apart. Bake in  
preheated 350° F oven until golden,  
about 10 to 12 minutes. Cool on pan  
for 2 to 3 minutes, then transfer to a  
wire rack to cool completely.  
2/3  
Scoop out dough in 1-1/2 tablespoon  
amounts onto prepared baking sheets.  
(For ease, speed and uniformity, you  
may use an ice cream scoop.) Bake in  
the preheated 350° F oven for 10 to 12  
minutes. Let cool on pans 2 minutes,  
then transfer to a wire rack to cool com-  
pletely. Just before serving, dust lightly  
with powdered sugar if desired.  
2/3  
2/3  
2/3  
2/3  
2/3  
cup raisins or dried tart cherries  
Nutritional information per cookie:  
Calories 165 (40% from fat) • carb. 23g •  
pro. 2g • fat 7g • sat. fat 4g • chol. 18mg •  
sod. 91mg • calc. 25mg • fiber 1g  
Preheat oven to 350° F. Line baking  
sheets with parchment paper or non-  
stick baking liners. Combine flour,  
baking soda and salt in a small bowl.  
Nutritional information per serving:  
Calories 151 (48% from fat) • carb. 18g • pro. 2g •  
fat 8g • sat. fat 4g • chol. 18mg • sod. 59mg •  
calc. 15mg • fiber 1g  
7
 
1
2
4
1/8  
3/4  
tablespoon butter, melted  
tablespoons powdered sugar  
large egg whites  
teaspoon cream of tartar  
cup granulated sugar  
Add syrup, eggs, and zests. Mix on  
speed 3 for 30 to 40 seconds until  
smooth. Add extracts; mix on speed 2  
for 30 seconds. Add flour mixture to  
creamed mixture in two additions; beat  
on Speed 2 until well mixed.  
Lemon Lime Sugar Cookies  
These old fashioned, crackly sugar cookies  
are flavored with lemon and lime for  
a refreshing change.  
(superfine is best)  
Preparation: 10 – 15 minutes, plus baking time.  
Makes 50 cookies (3-1/2 pounds cookie dough)  
1
2
teaspoon vanilla or almond extract  
ounces chopped semi-sweet or  
bittersweet chocolate (1/8-inch chop)  
Using 1-1/2 tablespoons of dough,  
shape into round balls and dip in  
remaining sugar to coat. (For ease  
and speed, use an ice cream scoop.)  
Arrange balls on parchment lined  
baking sheet 2-1/2 inches apart. Press  
each ball gently with the flat bottom  
of a glass. Bake in preheated 350° F  
oven for 10 to 12 minutes, until crackled  
and just beginning to turn golden.  
Remove from oven, let cool on baking  
sheet for 2 to 3 minutes, then transfer  
to a wire rack to cool completely. Store  
between sheets of waxed paper in an  
airtight container.  
4
2
1/2  
1/2  
cups all-purpose flour  
teaspoons baking soda  
teaspoon salt  
cup (1 stick) unsalted butter,  
cut in 8 pieces  
Preheat oven to 225° F. Line 2 baking  
sheets with parchment paper. Brush the  
parchment lightly with the melted butter,  
then dust with powdered sugar, shaking  
off excess sugar.  
1/2  
cup vegetable shortening  
2-1/2 cups granulated sugar, divided  
Place the egg whites and cream of tar-  
tar in a medium mixing bowl. Start mix-  
ing the egg whites and cream of tartar  
on speed 1/Low, increasing gently to  
speed 5/High. Whip until soft peaks  
form, 1-1/2 to 2 minutes (depending on  
temperature of egg whites). Sprinkle  
sugar 1 tablespoon at a time over egg  
whites and beat on speed 5/High after  
each addition, until stiff peaks form and  
mixture is shiny but not dry, about 4  
minutes total. Add the vanilla and beat  
on speed 1/Low to blend in, 10 seconds.  
1/2  
2
cup Lyle’s Golden Syrup (may use  
light corn syrup)  
large eggs  
zest of 1 lemon (bitter white pith  
removed), finely chopped  
zest of 1 lime (bitter white pith  
removed), finely chopped  
teaspoon lemon extract  
teaspoon lime extract  
1
1
Nutritional information per cookie:  
Calories 116 (31% from fat) • carb. 19g •  
pro. 1g • fat 15g • sat. fat 2g • chol. 13mg •  
sod. 72mg • calc. 5mg • fiber 0g  
Preheat oven to 350° F. Line baking  
sheets with parchment.  
Meringue Kisses  
Light as a cloud, these little kisses are just  
the thing when the sweet tooth bites.  
Place the flour, baking soda, and salt in  
a medium bowl. Use speed 1 to blend  
and aerate, 20 seconds. Reserve.  
Using a clean rubber spatula, fold in  
chopped chocolate. Drop by rounded  
tablespoons onto prepared baking  
sheets, or gently place meringue mix-  
ture in a large pastry bag fitted with a  
3/8-inch plain tip and pipe out “kisses”.  
Bake in preheated oven for 1-1/2 hours;  
Place the butter and 2 cups of the  
sugar in a large bowl. Use speed 1 to  
blend, 30 seconds. Cream until light  
and fluffy using speed 5, 1-1/2 minutes.  
Preparation: 15 – 20 minutes, plus baking  
and resting times.  
Makes 36  
8
 
3/4  
1
1/2  
3
1
3/4  
2
cup brown sugar, firmly packed  
tablespoon ground cinnamon  
teaspoon freshly grated nutmeg  
cups all-purpose flour  
tablespoon baking powder  
teaspoon salt  
cups granulated sugar  
cup unsalted butter, cut into  
1/2-inch pieces  
do not open oven . Turn off oven and let  
sit in warm oven for an additional 1-1/2  
hours to dry out. Transfer to a wire  
rack to cool completely. Store in an  
airtight container.  
mixture. Spoon the remaining batter  
randomly over the top of the apple  
mixture. Bake in preheated oven for  
55 to 60 minutes, until a tester inserted  
in the center comes out clean. Cool  
in pan on a wire rack for at least  
30 minutes before cutting.  
Nutritional information per “kiss”:  
Calories 26 (19 from fat) • carb. 5g • pro. 0g •  
fat 1g • sat. fat. 0g • chol. 0mg • sod. 8mg •  
calc. 1mg • fiber 0g  
1
* About 1-1/2 pounds apples before trimming.  
4
large eggs  
Nutritional information per serving (24 pieces):  
Calories 253 (31% from fat) • carb. 56g • pro. 3g •  
fat 9g • sat. fat 5g • chol. 75mg • sod. 151mg •  
calc. 31mg • fiber 2g  
2
1/2  
teaspoons vanilla extract  
cup dried cranberries  
(may substitute dried cherries,  
blueberries or raisins)  
Tip: Meringues are best when made on  
a dry day.  
To make “nests” for mousse:  
Draw 3-inch circles on the underside of  
parchment sheet. Butter and dust with  
powdered sugar. Pipe concentric circles of  
meringue into the 3-inch rounds. Pipe anoth-  
er 2 circles on the outermost edge of the  
meringues. Bake as directed, but increase  
the baking and resting time to 2 hours.  
Makes 4.  
Preheat oven to 350° F. Lightly coat a  
13 x 9 x 2-inch rectangular baking pan  
(15 cup) with cooking spray.  
Sunshine Chiffon Cake  
Made with oil rather than butter or  
shortening, chiffon cakes are moist and light in  
texture. With flecks of fresh citrus, this one is  
good on its own, or served with sliced fresh fruit.  
Place the apples, lemon juice, brown  
sugar, cinnamon, nutmeg, and dried  
cranberries in a medium bowl. Toss  
gently to combine; reserve.  
Preparation: 15 minutes or less, baking time  
60 – 70 minutes.  
Makes 16 servings  
Place the flour, baking powder, and salt  
in a medium bowl. Mix on speed 1/Low  
to blend and aerate, 15 seconds; reserve.  
Apple Cranberry Coffee Cake  
This versatile cake can be served as a  
breakfast or brunch cake, or warmed for  
dessert and topped with a scoop of vanilla  
ice cream or softly whipped cream.  
2-1/4 cups cake flour  
1-1/2 cups granulated sugar, divided  
Place the sugar and butter in a large  
bowl. Mix on speed 2/Low to cream  
until well blended, 1 minute. Add eggs  
and vanilla; mix on speed 2/Low until  
smooth and creamy, about 50 seconds.  
Add the flour mixture; mix on speed  
1/Low until combined and smooth, 1  
minute. Batter will be very thick. Spread  
2/3 of the batter in the prepared pan.  
Top evenly with the apple and cranberry  
1
1/4  
1
tablespoon baking powder  
teaspoon salt  
tablespoon finely chopped  
lemon zest  
tablespoon finely chopped  
orange zest  
cup orange juice  
Preparation: 15 minutes, plus baking time.  
Makes 18 – 24 servings  
Cooking spray  
1
3
cups sliced apples *  
(peel, core, quarter apples, cut into  
1/8-inch slices)  
1/2  
1/4  
1/4  
cup fresh lemon juice  
cup frozen orange juice concentrate,  
Juice of 1 lemon  
9
 
thawed, not reconstituted  
cup flavorless vegetable oil  
1-1/2 teaspoons vanilla extract  
1/8  
1
16  
teaspoon salt  
large egg yolk  
ounces cream cheese (regular),  
at room temperature  
ounces low-fat cream cheese, at  
room temperature  
Gently spoon into the prepared pan and  
bake in the preheated oven for 60 to 70  
minutes, until a cake tester comes out  
clean when tested. Invert the pan  
immediately onto a wire rack and let the  
cake cool completely in the pan upside  
down on the rack. Run a long thin knife  
around the outer and tube edges of the  
pan and turn the cake out of the pan  
onto the rack; remove parchment. Dust  
with powdered sugar before serving.  
1/2  
1/2  
2
7
teaspoon almond extract  
large egg yolks  
large egg whites  
teaspoon cream of tartar  
powdered sugar for dusting  
16  
1/4  
4
2
2
large eggs *  
tablespoons cornstarch  
teaspoons vanilla extract  
Chocolate curls for garnish, optional  
Preheat oven to 325° F. Cut a ring of  
parchment to fit the top of a 10-inch  
angel food pan and place it in the pan.  
Nutritional information per serving:  
Calories 214 (31% from fat) • carb. 34g •  
pro. 3g • fat 8g • sat. fat 1g • chol. 27mg • sod.  
160mg • calc. 60mg • fiber 0g  
In a small bowl dissolve the espresso  
powder in the half-and-half; reserve.  
Preheat oven to 350° F. Lightly coat a 9  
x 3 inch springform or cheesecake pan  
with cooking spray.  
Place the flour, 1-1/4 cups of the sugar,  
baking powder, and salt in a large mix-  
ing bowl. Mix on speed 1/Low to blend  
and aerate, 10 seconds. Make a well in  
the center of the flour mixture. Add  
the zests, juices, oil, orange juice  
Cappuccino Cheesecake  
Place the butter and 1/4 cup of the  
sugar in a medium bowl. Mix on speed  
2/Low to cream, 1-1/2 minutes. Add  
flour, cocoa, cinnamon, baking powder,  
and salt; mix on speed 1/Low until com-  
bined, 30 seconds. Add egg yolk and  
mix on speed 1/Low until crumbly, 15  
seconds. Press into bottom of prepared  
pan. Bake in preheated 350° F oven for  
10 minutes, until slightly puffed (crust  
may have cracked appearance, which is  
normal). Place on a rack to cool. When  
the pan is cool to touch, wrap a sheet of  
aluminum foil around the bottom and  
sides of the pan so that foil comes up at  
least 2 inches.  
concentrate and extracts to the well;  
mix on speed 2/Low for 30 seconds and  
scrape the bowl. Add the yolks and mix  
on speed 2/Low for 30 seconds longer;  
scrape the bowl and reserve.  
It will be difficult for coffee lovers to  
resist this luscious, creamy cappuccino  
cheesecake in a cinnamon scented  
chocolate cookie crust.  
Preparation: 20 minutes, plus baking times.  
Makes 12 – 16 servings  
Clean the beaters with hot water and  
soap; dry completely. Place the egg  
whites and cream of tartar in a second  
bowl (stainless, glass or copper, not  
plastic). Beat on speed 5/High until soft  
peaks form, about 1-1/2 minutes. After  
soft peaks form, add the remaining  
1/4 cup of sugar 1/2 tablespoon at a  
time, until the egg whites are stiff and  
shiny, but not dry, 3 to 4 minutes. Stir 1  
cup of the egg whites into the reserved  
batter, then gently fold the remaining  
egg whites into the batter 1/3 at a time.  
Cooking spray  
tablespoons instant espresso powder  
cup half-and-half  
tablespoons unsalted butter, cut in  
1/2-inch pieces  
2
1/2  
3
2-1/2 cups granulated sugar, divided  
3/4  
1/4  
1/2  
1/4  
cup all-purpose flour  
cup unsweetened cocoa  
teaspoon cinnamon  
Place cream cheeses and sugar in a  
large mixing bowl. Beat on speed 1/Low  
teaspoon baking powder  
10  
 
until combined and smooth, 2 minutes.  
Using speed 1/Low, add eggs, one at a  
time, mixing for 15 seconds after each  
addition. Scrape the bowl. Add corn-  
starch; mix on speed 1/Low for 20 sec-  
onds. Scrape the bowl. Add half-and-  
half mixture and vanilla extract; mix on  
speed 2/Low until smooth and com-  
pletely combined. Pour the mixture over  
the cooled crust. Place the pan in a  
larger aluminum pan and place in the  
oven; add enough hot water to the outer  
pan so that it is 1/2 inch deep. Bake in  
the preheated 350° F oven for 60 to 70  
minutes, until the cheesecake is pulling  
away from the sides of the pan; the  
center will be jiggly. Remove from the  
oven, remove the foil, and let cool com-  
pletely on a rack. Refrigerate at least 4  
hours before serving. Garnish with  
chocolate curls if desired.  
Sweetened Freshly  
Whipped Cream  
Sweetened whipped cream is the perfect  
finish for just about any dessert, or spoon  
a dollop over coffee or hot chocolate.  
SAVORIES  
Herbed Cheese  
Instead of purchasing expensive  
herb flavored cheeses, you can easily  
prepare your own.  
Preparation: less than 5 minutes.  
Makes 2 cups  
Preparation: 10 minutes or less.  
Makes about 2 cups  
1-1/4 cups heavy cream, chilled  
tablespoons granulated sugar  
1-1/2 teaspoons vanilla extract  
2
8
5
ounces cream cheese (lowfat or  
regular), cut into 8 pieces  
ounces chevre or other goat cheese  
(soft type, not aged)  
Place the cream, sugar, and vanilla in a  
medium stainless or glass mixing bowl.  
Using the chef’s whisk, beat on speed  
4/High until whipped to desired thick-  
ness – about 45 seconds for softly  
whipped cream, about 1 minute for  
stiffly whipped cream.  
1
1
clove garlic, peeled and minced  
tablespoon finely minced shallot or  
green onion  
1
tablespoon finely chopped fresh  
parsley  
1
1/2  
1/4  
teaspoon herbs de Provence  
teaspoon kosher salt  
teaspoon white pepper  
Nutritional information per serving (2 tablespoons):  
Calories 70 (86% from fat) • carb. 2g • pro. 0g  
• fat 7g • sat. fat 4g • chol. 25mg • sod. 7mg  
• calc. 12mg • fiber 0g  
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  
dash hot sauce, to taste  
Variation:  
Variation:  
Place all ingredients in a medium bowl.  
Mix on speed 2/Low for 1 minute, then  
increase speed to speed 3/Medium to  
whip for an additional 2 minutes until  
light and fluffy. Allow to stand at least 30  
minutes before serving, to allow flavors  
to blend. Transfer to a resealable con-  
tainer and refrigerate. Remove from  
refrigerator 15 minutes before serving to  
Cocoa Whipped Cream: Place 1-1/4 cups  
heavy cream, 3 tablespoons granulated  
sugar, 1 tablespoon unsweetened cocoa,  
and 1 teaspoon vanilla in mixing bowl. Whip  
as directed.  
After the cheesecake is mixed, add 3 ounces  
each chopped white and bittersweet choco-  
late using speed 1/Low; mix for 15 seconds  
to combine.  
*Warm cold eggs safely before using by  
placing in a bowl of hot (not boiling) water for  
10 minutes. They will incorporate more easily  
into your mixture.  
11  
 
soften. Serve with crackers, pita or  
bagel chips. This cheese also makes a  
good topping for baked potatoes.  
blended and smooth, 2 minutes. Mix on  
speed 3/Medium to lighten, 1 minute.  
Transfer to a resealable container and  
refrigerate for 30 minutes or longer to  
allow flavors to blend before serving.  
blended. (If vinaigrette is made ahead  
and separation occurs, mix on speed  
1/Low until blended.)  
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  
Nutritional information per serving (1 tablespoon):  
Calories 92 (98% from fat) • carb. 1g • pro. 0g  
• fat 10g • sat. fat 1g • chol. 0mg • sod. 54mg  
• calc. 1mg • fiber 0g  
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  
Creamy Blue Cheese Dressing  
Roasted Red Pepper and  
Sun-dried Tomato Dip  
Serve this dip with crackers, bagel chips  
or pita chips. For a change, try it as a  
spread on sandwiches, or as a topping  
for baked potatoes.  
This version is much lower in fat than  
traditional blue cheese dressings. Try it as  
a dip for celery the next time you serve  
buffalo-style wings.  
Basic Vinaigrette  
The perfect topping for a crisp green salad,  
you can easily vary this by changing the fla-  
vor of the oil or vinegar, or by adding herbs.  
Preparation: 10 minutes or less.  
Makes about 2 cups dressing  
Preparation: 10 minutes or less.  
Makes 2 cups  
Preparation: 10 minutes or less.  
Makes about 2 cups  
1
1/2  
1
1/2  
1/3  
3/4  
1/2  
1/4  
3
clove garlic, peeled and chopped  
ounce shallot, peeled and chopped  
cup nonfat yogurt  
cup lowfat buttermilk  
cup lowfat mayonnaise  
teaspoon dry mustard  
teaspoon Worcestershire sauce  
teaspoon white pepper  
ounces crumbled blue cheese  
Dash hot sauce – to taste  
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  
1
clove garlic, peeled and finely  
minced  
1/2  
1
2
tablespoons Dijon-style mustard  
cup wine vinegar or lemon juice  
teaspoon kosher salt  
teaspoon freshly ground pepper  
cup extra vegetable oil  
1/2  
1/2  
1/4  
1
1/3  
cup chopped sun-dried tomatoes  
(not oil packed)  
1
1
tablespoon chopped fresh parsley  
clove garlic, chopped  
1/2  
cup extra virgin olive oil  
1/2  
1/8  
teaspoon basil  
teaspoon freshly ground  
black pepper  
Place the garlic, shallot, buttermilk,  
yogurt, mayonnaise, dry mustard,  
Worcestershire, and pepper in a medi-  
um bowl. Mix using speed 2/Low until  
smooth and creamy, 30 to 40 seconds.  
Add the crumbled blue cheese and hot  
sauce. Mix using speed 2/Low for 20 to  
Place the garlic, mustard, vinegar, salt,  
and pepper in a medium bowl. Beat on  
speed 2/Low until well blended, 30 sec-  
onds. With the mixer running, add the  
oils in a slow, steady stream, about 1-  
1/2 minutes; continue to mix until totally  
Combine all ingredients in a medium  
bowl. Mix on speed 2/Low until well  
12  
 
Tip: For a “lighter” everyday version, use  
evaporated fat free milk (not reconstituted) in  
place of the milk and half-and-half.  
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 inch of cold water. Cover loosely and  
bring to a boil over high heat, then  
reduce heat to medium high and boil  
gently until potatoes are tender but not  
falling apart, about 15 to 18 minutes.  
While potatoes are cooking, combine  
milk, half-and-half, butter, and half the  
chives in a 1-1/2 quart saucepan.  
Simmer over low heat until butter is  
completely melted. Keep warm.  
Souffléd Sweet Potatoes with  
Praline Topping  
For easy entertaining, you may prepare the  
potatoes ahead of time. Make the topping  
just before putting them into the oven.  
Nutritional information per serving (4 teaspoons):  
Calories 27 (54% from fat) • carb. 1g • pro. 1g  
• fat 1g • sat. fat 0g • chol. 2mg • sod. 47mg  
• calc. 29mg • fiber 0g  
Garlic & Chive Mashed Potatoes  
Drain the cooked potatoes and garlic,  
return to the saucepan, and place over  
low heat for 1 minute. Remove from the  
heat, and use speed 1/Low to mash the  
potatoes and garlic until somewhat  
smooth, about 30 seconds. While still  
mixing, add the hot milk and butter mix-  
ture, and mix until well blended, about  
30 seconds. Mix on speed 3/Medium  
until fluffy, about 1 minute. Add the  
remaining salt and pepper; mix to  
blend, 15 seconds. Scrape down sides  
of pan with rubber spatula as neces-  
sary. Transfer the potatoes to a warm  
serving bowl and sprinkle with the  
remaining chopped chives. Serve  
immediately.  
Preparation: 20 – 25 minutes, plus cooking  
and baking times.  
Makes 8 - 12 servings  
Old fashioned comfort food at its best.  
For basic mashed potatoes, omit the  
garlic and chives.  
Cooking spray  
Preparation: 20 minutes or less, plus cooking  
time for potatoes.  
Makes 7 cups (12 servings)  
3-1/2 pounds sweet potatoes or yams,  
peeled, cut in 1/2-inch slices  
zest of 1 lemon, finely chopped  
2
1/2  
tablespoons fresh lemon juice  
cup brown sugar (light or dark),  
firmly packed, divided  
tablespoons butter, room  
temperature, divided  
3
pounds russet or Yukon gold  
potatoes  
4 - 6 cloves garlic, peeled and halved  
5
2
1
3/4  
1/2  
3
teaspoons kosher salt, divided  
teaspoon white wine vinegar  
cup whole milk  
1/2  
3
cup evaporated fat-free milk  
large eggs  
cup half-and-half  
1-1/2 teaspoons kosher salt, divided  
tablespoons unsalted butter  
cup (1/4 ounce) chopped  
fresh chives  
teaspoon freshly ground white or  
black pepper  
1/2  
1/3  
1/2  
1/4  
teaspoon freshly ground pepper  
cup half-and-half  
teaspoon cinnamon  
teaspoon freshly grated nutmeg  
pinch cayenne  
1/2  
Nutritional information per serving:  
Calories 149 (28% from fat) • carb. 24g • pro. 3g •  
fat 5g • sat. fat 3g • chol. 14mg • sod. 185mg •  
calc. 42mg • fiber 2g  
1/4  
Peel the potatoes and cut in 1/2-inch  
slices. Place the potatoes, garlic, 1 tea-  
spoon kosher salt, and wine vinegar in  
a 3-3/4 quart saucepan* and cover with  
2/3  
cup coarsely chopped pecans  
Preheat the oven to 350°F. Coat an  
8-cup shallow casserole/baking dish  
with cooking spray.  
*Do not use nonstick cookware with the  
hand mixer.  
13  
 
Nutritional information per serving (12 servings):  
Calories 308 (32% from fat) • carb. 49g • pro. 5g •  
fat 11g • sat. fat 4g • chol. 69mg • sod. 212mg •  
calc. 76mg • fiber 6g  
Place the sweet potatoes in a 3-3/4  
quart saucepan and cover with 1 inch of  
cold water. Bring to a boil over high  
heat, reduce heat to medium and cook  
until potatoes are fork tender, about 15  
to 18 minutes. Drain and transfer to a  
large bowl. Add lemon  
zest and juice. Mash potatoes on speed  
2/Low until smooth, about 40 seconds.  
Add half the brown sugar and 2 table-  
spoons of the butter; mix until well-  
blended, about 40 seconds. Add the  
evaporated fat-free milk; mix on speed  
3/Medium until blended, 30 seconds.  
Mix in the eggs one at a time on speed  
2/Low until smooth and blended, 30  
seconds. Add 1 teaspoon of the salt  
and the pepper; mix on speed 1/Low  
for 30 seconds.  
also use eight 1-1/4 cup individual  
soufflé dishes) and sprinkle with half  
the Parmesan.  
Melt butter in a 2-3/4 quart saucepan  
over medium heat. Stir in flour and cook  
stirring constantly without browning until  
the mixture bubbles, about 1 minute.  
Slowly whisk in milk, then wine. Cook  
until thickened, whisking constantly,  
about 2 to 3 minutes; stir in cayenne  
and nutmeg. Remove from heat and  
transfer to a large bowl.  
Three Cheese Soufflé  
Full of rich cheese flavor, this soufflé makes  
a wonderful supper or brunch.  
Preparation: 25 – 30 minutes, plus baking  
time.  
Makes 8 servings  
Combine yolks, salt and pepper in a  
small bowl; mix on Speed 1/Low until  
smooth, 30 seconds. While mixing on  
speed 2/Low, add yolk mixture to sauce  
all at once and mix until well blended,  
20 seconds. Stir in cheeses on speed  
1/Low, 20 seconds. Wash the beaters  
Unsalted butter for dish  
1/2  
cup grated Reggiano Parmesan  
cheese, divided  
1/4  
5
cup unsalted butter  
tablespoons all-purpose flour  
1-1/4 cups evaporated fat-free milk  
(not reconstituted)  
Transfer the sweet potato mixture to the  
prepared baking dish and spread even-  
ly. Place the remaining butter in a 1-1/2  
quart saucepan and melt over medium  
heat. Stir in the remaining brown sugar,  
half-and-half, remaining salt, cinnamon,  
nutmeg, and cayenne. Stir over medium  
heat until sugar is dissolved. Stir in the  
pecans and simmer until slightly thick-  
ened. Spread this mixture over the  
with hot water and soap; dry completely  
.
1/4  
cup dry white vermouth  
pinch cayenne  
Place egg whites and cream of tartar in  
a large stainless or glass mixing bowl.  
Beat on speed 5/High until stiff peaks  
pinch freshly ground nutmeg  
large egg yolks  
6
form, about 2-1/2 minutes. Use a rubber  
spatula to stir 1 cup of the beaten egg  
whites into the cheese sauce, then gen-  
tly fold the remaining egg whites into  
the mixture, 1/3 at a time. Gently spoon  
the soufflé mixture into the prepared  
dish(es). Smooth over the top. Place in  
the hot 400° F oven and immediately  
reduce the heat to 375° F. Bake the  
soufflé until puffed and golden – about  
45 to 50 minutes for the large soufflé  
3/4  
1/2  
cup grated imported Gruyère cheese  
cup grated sharp white  
cheddar cheese  
1
teaspoon kosher salt  
teaspoon freshly ground pepper  
large egg whites  
1/4  
8
sweet potatoes in the casserole.  
1/4  
teaspoon cream of tartar  
Bake the preheated 350°F oven for 25  
to 30 minutes, until heated through and  
lightly browned on top. Serve hot.  
Arrange rack in lower third of oven;  
preheat oven to 400° F. Generously  
butter a 10-cup soufflé dish, (you may  
14  
 
and 25 to 30 minutes for individual souf-  
flés. The centers will be just barely set  
and creamy. Sprinkle with chopped  
fresh chives and serve immediately.  
be free of defects in materials and  
workmanship under normal home use  
for three years from the original date  
of purchase.  
Cuisinart® accessories and replacement  
parts. This warranty expressly excludes  
any defects or damages caused by  
accessories, replacement parts or  
repair service other than those which  
have been authorized by Cuisinart.  
We suggest 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 card  
is not a condition of this warranty and  
does not eliminate the need for the  
consumer to maintain the original  
receipt of purchase.  
Nutritional information per serving:  
Calories 280 (61% from fat) • carb. 9g • pro. 16g •  
fat 19g • sat. fat 10g • chol. 203mg • sod. 445mg •  
calc. 370mg • fiber 0g  
This limited warranty does not cover  
any damage caused by accident,  
misuse, shipment or other than  
ordinary household use.  
Cuisinart® SmartPower  
Electronic Hand Mixer  
This warranty excludes all incidental or  
consequential damages. Some states  
do not allow the exclusion or limitation  
of these damages, so these exclusions  
may not apply to you.  
If your hand mixer 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.  
Limited  
To obtain warranty service, please  
call our Consumer Service Center at  
1-800-726-0190, or write to:  
Three-Year  
Warranty  
To facilitate the speed and accuracy of  
your return, please also enclose $7.00  
for shipping and handling of the  
Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
This warranty supersedes all  
product. (California residents need only  
supply a proof of purchase and should  
call 1-800-726-0190 for shipping  
instructions.) Please also be sure to  
include a return address, daytime  
phone number, 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.  
Your Cuisinart® SmartPowerElectronic  
Hand Mixer has been manufactured to  
the strictest specifications and has been  
designed for use with authorized  
previous warranties on the Cuisinart®  
SmartPowerElectronic Hand Mixer.  
This limited warranty is available to  
consumers only. You are a consumer if  
you own a Cuisinart® SmartPower™  
Electronic Hand Mixer which was  
If you have any questions about the  
safety features of your Cuisinart®  
SmartPowerElectronic Hand Mixer,  
please call us, toll-free, at 800-726-0190.  
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®  
SmartPowerElectronic Hand Mixer will  
15  
 
Ice Cream  
Makers  
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 .  
© 2002 Cuisinart  
Cuisinartis a registered  
trademark of Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
02CU13049  
IB-4052  
 

Continental Platinum Slow Cooker CP43879 User Manual
Cornelius Refrigerator CH750 User Manual
Craftsman Cordless Drill 973111490 User Manual
Crate Amplifiers Stereo Amplifier KXB25 User Manual
Dual CD Player MXD45 User Manual
Electro Voice Microphone N D308 User Manual
Euro Pro Iron G6118 User Manual
Extron electronic Network Card HSA 200S User Manual
FieldServer Computer Drive FS 8700 78 User Manual
Global Machinery Company Chainsaw PCH25 User Manual