Cuisinart DLC 2007NC User Manual

INSTRUCTION AND RECIPE BOOKLET

Premier Series 7-Cup Food Processor

DLC-2007NC

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

5. The Dough Blade (C)

rests in a cavity on the

opposite side of the

foam block. Remove it

from the foam.

6. The plastic Spatula (D)

is on one long side of

the foam block.

instructions thoroughly

before using the

machine.

IMPORTANT

UNPACKING

INSTRUCTIONS

14. Save the shipping car-

tons and plastic foam

blocks. You will find

them very useful if you

need to repack the

This package contains a

Cuisinart^®Premier Series

7-Cup Food Processor, and

the standard parts for it:

Remove it next.

processor for moving or

other shipment.

7. The Slicing Disc (E) is

on the edge of one of

the long sides of the

foam block; the

Please watch the

enclosed how-to DVD

before using the food

processor.

Work bowl, work bowl

cover, large and small push-

ers, dough blade, metal

chopping/mixing blade, slic-

ing disc, shredding disc,

detachable disc stem for

discs, spatula, how-to DVD

and recipe/instruction book.

Shredding Disc (F) is

on the other side.

Slide them out WITH

GREAT CARE; THE

BLADES ARE VERY

SHARP.

NOTE: Remember to

return your completed

product registration card

with all information care-

fully filled out.

8. Lift out the DVD from

its space on the foam

block.

9. Lift out the foam block.

10. Remove the instruc-

tion/recipe book.

11. The housing base with

work bowl, metal blade

and cover are at the

bottom of the box. The

metal blade is loose in

the work bowl beneath

a foam insert. Do not

reach into feed tube.

Do not turn over work

bowl without first

CAUTION:

WHEN

THE CUTTING TOOLS

HAVE VERY SHARP

EDGES. To avoid injury

when unpacking the parts,

please follow these instruc-

tions.

1. Place the box on a low

table or on the floor

next to the kitchen

counter or table where

you intend to keep the

food processor. Be

sure the box is right

side up.

2. Remove the cardboard

insert. You will see a

rectangular block of

plastic foam that holds

the processor parts,

each fitted into a cavity

in the foam.

3. The Detachable Disc

Stem for the discs (A)

sits in a cavity in one

corner of the foam

block. Remove this

first.

REMOVING BLADE:

CAREFULLY REMOVE

THE METAL BLADE BY

GRASPING THE CENTER

WHITE HUB AND LIFTING

IT STRAIGHT UP. NEVER

TOUCH THE BLADES,

AS THEY ARE RAZOR

SHARP.

removing metal blade.

Remove work bowl

cover by turning it

clockwise and lifting.

12. Remove the base and

bowl together by grasp-

ing the plastic bowl at

the top with both hands

and lifting the bowl

straight up. Do not

rotate the bowl clock-

wise on the base. This

will cause the bowl to

separate from the base.

13. Place the food proces-

sor on the counter or

table. Remove foam

cylinder insert from top

of metal chopping

4. The Pusher Assembly,

with large and small

pushers, (B) sits in the

adjacent cavity.

Remove this next.

blade. Read the

TABLE OF CONTENTS

Practicing Slicing and Shredding. . . . 12

Removing Sliced or Shredded Foods 12

Slicing and Shredding Techniques. . . 12

Small, Round Fruits and Vegetables. . . 12

Long Fruits and Vegetables. . . . . . . . . . 12

Small Amounts of Food . . . . . . . . . . . . . 13

French-Cut Green Beans . . . . . . . . . . . 12

Matchsticks or Julienne Strips. . . . . . . . 12

Slicing Meat and Poultry. . . . . . . . . . . 13

Cooked Meat and Poultry . . . . . . . . . . . 13

Uncooked Meat and Poultry . . . . . . . . . 13

Slicing Sausages . . . . . . . . . . . . . . . . . . 13

Slicing and Shredding Cheese . . . . . . 13

Kneading Yeast Dough

with Dough Blade . . . . . . . . . . . . . . . . 14

Machine Capacity . . . . . . . . . . . . . . . . . 14

Using the Right Blade . . . . . . . . . . . . . . 14

Measuring the Flour. . . . . . . . . . . . . . . . 14

Proofing the Yeast . . . . . . . . . . . . . . . . 14

Processing Dry Ingredients . . . . . . . . . . 14

Adding Liquids . . . . . . . . . . . . . . . . . . . . 15

Kneading Bread Dough . . . . . . . . . . . . . 15

Kneading Sweet Dough. . . . . . . . . . . . . 15

Rising. . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Shaping, Finishing and Baking . . . . . . . 15

Making Consecutive Batches . . . . . . . . 15

Bread Dough

Recommended Capacities . . . . . . . . . . 1

Unpacking Instructions. . . . . . . . . . . . . 2

Important Safeguards . . . . . . . . . . . . . . 4

Introduction . . . . . . . . . . . . . . . . . . . . . . 5

Machine Includes. . . . . . . . . . . . . . . . . . 6

Assembly Instructions . . . . . . . . . . . . . 6

Machine Functions . . . . . . . . . . . . . . . . 7

Operating Instructions . . . . . . . . . . . . . 7

Chopping, Puréeing & Mixing

with Metal Blade . . . . . . . . . . . . . . . . . . 8

Chop Raw Fruits and Vegetables . . . . . . 8

Purée Fruits and Cooked Vegetables . . . 8

To Dislodge Food . . . . . . . . . . . . . . . . . . 8

Chop Hard Food . . . . . . . . . . . . . . . . . . . 8

Chop Fresh Herbs . . . . . . . . . . . . . . . . . . 8

Chop Peel from Citrus Fruit. . . . . . . . . . . 8

Chop Sticky Fruit Like Dates. . . . . . . . . . 8

Chop Meat, Poultry and Fish. . . . . . . . . . 9

Purée Meat, Poultry and Fish . . . . . . . . . 9

Chop Nuts . . . . . . . . . . . . . . . . . . . . . . . . 9

Make Peanut Butter. . . . . . . . . . . . . . . . . 9

Make Flavoured Butters,

Spreads and Dips . . . . . . . . . . . . . . . . . . 9

Make Mayonnaise . . . . . . . . . . . . . . . . . . 9

Beat Egg Whites . . . . . . . . . . . . . . . . . . 10

Whip Cream. . . . . . . . . . . . . . . . . . . . . . 10

Make Crumbs and Crumb Crusts . . . . . 10

Make Pastry. . . . . . . . . . . . . . . . . . . . . . 10

Make Quick Breads and Cakes. . . . . . . 10

Preparing Food For Slicing

and Shredding . . . . . . . . . . . . . . . . . . . 11

Round Fruits and Vegetables . . . . . . . . 11

Whole Peppers . . . . . . . . . . . . . . . . . . . 11

Large Fruits Like Pineapple. . . . . . . . . . 11

Cabbage and Iceberg Lettuce . . . . . . . . 11

Packing Feed Tube for

Problems and Solutions . . . . . . . . . . . 15

Sweet Dough

Problems and Solutions . . . . . . . . . . . 16

Cleaning and Storing. . . . . . . . . . . . . . 17

For Your Safety . . . . . . . . . . . . . . . . . . 18

Technical Data . . . . . . . . . . . . . . . . . . . 18

Warranty . . . . . . . . . . . . . . . . . . . . . . . . 18

Recipes. . . . . . . . . . . . . . . . . . . . . . . . . 20

Desired Results . . . . . . . . . . . . . . . . . . . 11

Carefully read all

instructions before

using this appliance.

when the food processor

motor is stopped.

affect your reaction time

or perception.

2. Avoid contact with

moving parts. Never

3. This food processor is

CUL listed for household

use. Use it only for

IMPORTANT

push food down by hand

when slicing or shred-

ding. Always use pusher.

food preparation as

described in the

accompanying recipe

and instruction book.

SAFEGUARDS

Always follow these

safety precautions when

using this appliance.

3. Make sure motor has

completely stopped

before removing cover.

(If machine does not

stop within 4 seconds

after you remove the

pusher assembly, call

1-800-472-7606 for

assistance. Do not

4. The use of attachments

not recommended or

sold by Cuisinart may

cause fire, electrical

shock or personal injury,

or damage to your

Getting Ready

1. Read all instructions.

2. Blades are sharp.

Handle them carefully.

food processor.

use the machine.)

3. Always unplug from

outlet when not in use,

before putting on or

taking off parts, before

removing food and

5. To avoid possible

malfunction of

4. Never store any blade or

disc on motor shaft. To

reduce the risk of injury,

no blade or disc should

be placed on the shaft

except when the bowl

is properly locked in

work bowl switch, never

store processor with

pusher assembly in

locked position.

before cleaning. To

unplug, grasp plug and

pull from electrical outlet.

Never pull cord.

6. Maximum rating of 5.0

amperes is based on

attachment that draws

greatest current.

place and the processor

is in use. Store blades

and discs as you would

sharp knives, out of

4. Do not use outdoors.

Other recommended

attachments may draw

significantly less current.

5. Do not let cord hang

over edge of table

or counter, or touch

hot surfaces.

reach of children.

5. Be sure cover and feed

tube are securely locked

in place before operating

food processor.

NOTICE: This appliance

has a polarized plug (one

blade is wider than the

other). As a safety feature,

this plug will fit in a

polarized outlet only one

way. If the plug does not

fit fully in the outlet,

reverse the plug. If it still

does not fit, contact a

qualified electrician. Do

not attempt to defeat this

safety feature.

6. Do not operate any

appliance with damaged

cord or plug, or after

appliance has been

6. Never try to override

or tamper with cover

interlock mechanism.

dropped or damaged

in any way. Return

appliance to the nearest

authorized service

facility for examination,

repair, or electrical or

mechanical adjustment.

Cleaning

To protect against risk

of electrical shock, do

not put base in water or

other liquid.

Operation

General

1. Keep hands as well

as spatulas and other

utensils away from

1. Close supervision is

necessary when any

appliance is used by

or near children.

SAVE THESE

moving blades or discs

while processing food, to

prevent the possibility of

severe personal injury or

damage to food proces-

sor. A plastic scraper

may be used, but only

INSTRUCTIONS

2. Do not operate this, or

any other motor-driven

appliance, while under

the influence of alcohol

or other substances that

FOR

HOUSEHOLD

USE ONLY

INTRODUCTION

Congratulations on your

purchase of the Cuisinart^®

Prep 7^®Food Processor.

This product is the ultimate

food preparation tool, and

it comes from the originator

of the Canadian food

Dough Blade

Chopping/Mixing

Blade

processor, Cuisinart.

The Cuisinart^®Prep 7^®has

all the elements of quality

that Cuisinart is known for,

including a powerful motor,

the largest feed tube, and

the longest warranty in

the industry.

4mm Slicing Disc

Medium

Shredding Disc

It also introduces a new

feature that will set the

industry standard:

Pusher Assembly

•

The Cuisinart^®

Supreme^®Wide Mouth

Feed Tube, which is

more than two and a

half times the size of

any other available.

Perfect for slicing whole

fruits and vegetables.

Cover with

Cuisinart Supreme

Wide Mouth

Feed Tube

This feature, plus the ability

to use all of your existing

Cuisinart specialty blades

and discs, make the Prep

7^®the select choice in

food processors.

7-cup (1.75 L)

Work Bowl

Shaft

(not shown)

Housing Base

Touchpad Control Panel

Cord Wrap

(not shown)

hard cheeses into long,

attractive shreds. It also

shreds vegetables like

potatoes, carrots and

zucchini, and processes

nuts and chocolate to a

grated texture.

Blade should fit snugly and

rest on the bottom of the

work bowl.

THE MACHINE

INCLUDES:

3. Add desired ingredients

to work bowl.

1. Housing base with a

vertically projecting

shaft and convenient

touchpad control panel.

4. Place work bowl cover

onto work bowl, with

the handle area just to

the left of centre. Turn

counterclockwise to

lock onto work bowl.

The detachable stem fits

both discs, making disc

storage compact in

limited space.

2. 7-cup (1.75 L) work

bowl.

3. Cover with extra

large feed tube.

The pusher assembly

has two parts.

5. Align pusher assembly

and activating rod with

the feed tube opening on

the work bowl cover and

slide the activating rod

down to the bottom.

4. Pusher assembly

that slides inside

the feed tube.

1. A small, removable,

clear pusher that fits into

a small centre-located

feed tube. This tube is

for narrow food like

carrots, for adding liquid,

and for continuous

feeding of small food

like garlic.

5. Dough blade.

6. Sharp metal chop-

ping/mixing blade.

6. You are now ready to

operate the machine.

7. Serrated slicing disc.

8. Shredding disc.

Disc Operation

1. Plug in the housing base

and place the work bowl

on top, with the work

bowl handle just to the

left of centre. Turn the

work bowl counterclock-

wise to lock it onto the

housing base.

2. A large pusher that fits

into the Cuisinart^®

Supreme^®feed tube

opening and moves

freely within it.

9. Detachable stem

for discs (not shown).

10. Plastic spatula

(not shown).

Upon contact, the large

pusher meets an activating

rod in the centre of the

work bowl handle, permit-

ting the motor to start.

The metal chopping blade

chops raw and cooked

fruits, vegetables, meat,

fish and cheese to the

exact consistency you

want, from coarse to fine,

even to a purée. It chops

nuts, makes nut butters,

mayonnaise and sauces,

and mixes tender, flaky

pastry. The metal chopping

blade also mixes cakes,

frostings, cookies,

2. Choose desired disc

and place underside-up

on tabletop. Pick up

detachable disc stem

and align it with the

raised plastic crescent

on the disc underside.

The raised ‘lock’ indica-

tor on the left corner of

the stem should be to

the left of the mounting

plate on disc.

ASSEMBLY

INSTRUCTIONS:

Blade Operation

1. Plug in the housing base

and place the work bowl

on top, with the work

bowl handle just to the

left of centre. Turn the

work bowl counterclock-

wise to lock it onto the

housing base.

quick breads, muffins,

and biscuits.

3. Turn the stem to the

right, so the locking tabs

are covered by the metal

supports and a ‘click’

locks the stem in place.

The slicing disc makes

beautiful whole slices

without torn edges.

It slices whole fruits and

vegetables, cooked meat,

semi-frozen raw meat and

loaves of bread.

2. CAREFULLY lift and

place the chosen blade

over the work bowl

4. With the stem facing

down, place the assem-

bly over the centre hub.

It should fit snugly and

rest on the bottom of

centre hub. Line up the

markings on the blade

hub with the motor shaft.

The shredding disc

processes most firm and

the work bowl.

5. Place work bowl cover

onto work bowl, with

the handle area just to

the left of centre. Turn

counterclockwise to

lock onto work bowl.

pusher again, the unit

will automatically turn ON.

examined through the

work bowl after each

pulse to make sure they

are not overprocessed.

5. Press the OFF button

when finished.

Try chopping other food

like meat for hamburger

or sausage. Then make

mayonnaise, pastry or

bread, as described in

the following sections. To

obtain consistent results:

OPERATING

INSTRUCTIONS:

Try chopping some practice

foods, such as a zucchini

or potato, before you

6. Align pusher with the

feed tube opening on

the work bowl cover and

slide the activating rod

down to the bottom.

process food to eat. First,

cut the ingredients into

1-inch (2.5 cm) pieces.

7. Use the cord wrap

on the housing base

underside to add or

remove cord.

Be sure all the pieces you

add to the bowl are about

the same size.

• Place the work bowl over

the centre stem and turn

counterclockwise to

lock in place.

Be sure the amount you

process is no larger than

recommended on the

8. You are now ready to

operate the machine.

inside cover of this booklet.

THE MACHINE

FUNCTIONS:

• Insert the metal chopping

blade and put ingredient

pieces in the work bowl.

Put on the cover and turn

counterclockwise to lock

onto work bowl. Align the

pusher and the pusher’s

activating rod with the

corresponding openings

on the feed tube, and

Before you do anything,

wait for the blade to stop

spinning. Once it does,

turn the cover clockwise

to unlock and remove by

lifting it off.

PULSE

1. With the machine

properly assembled

and engaged, and

ingredients in the

work bowl, press the

PULSE button

Remove the bowl from the

base of the machine before

removing the blade. This

creates a seal to prevent

food from leaking. Turn the

bowl clockwise to unlock

from the base, and lift

push all the way down.

repeatedly as needed.

•

Press and release the

ON (Continuous)

PULSE button two or three

times. Each time the blade

stops, let the pieces drop

to the bottom of the bowl

before you pulse again.

This puts them in the path

of the blade each time the

motor starts.

1. Properly assemble and

engage the machine.

straight up to remove.

To prevent the blade from

falling from the work

bowl onto your hand

when emptying the work

bowl, use one of the fol-

lowing methods.

2. To add ingredients

through the feed tube,

remove the pusher and

fill the feed tube as

directed (see preparing

for slicing or shredding).

• Using the pulse/chopping

technique, you get an

even chop without

Be sure your hands

are dry.

3. Engage the pusher

and press the ON

overprocessing. Check

the texture frequently

by looking through the

cover. If you want a finer

chop, press and release

the PULSE button until

you achieve the desired

texture. Onions and other

food with a high water

content will quickly end

up as a purée, unless

button. The button light

will turn on and the

motor will start.

4. Press the pusher firmly

down until all ingredients

have passed into the

work bowl. Remove

the pusher and refill

ingredients as needed.

When you engage the

Grab the blade hub, and

remove the metal blade

before tilting the bowl,

using a spatula to scrape

off any food. Then carefully

lift the blade out of the

work bowl. Or insert your

finger through the hole in

the bottom of the work

bowl, gripping the blade

from the bottom, and grip

the outside of the work

bowl with your thumb. Or

hold the blade in place with

your finger or spatula while

pouring out food.

You get a smoother purée

faster when all pieces are

about equal in size.

To chop hard foods:

To chop hard food like

garlic and hard cheese,

assemble the unit, remove

the small pusher, press the

ON button and drop the

food through the small

feed tube while the machine

is running.

Put no more than the

recommended amount of

food in the work bowl (see

table inside front cover).

Lock the cover in place.

PULSE to chop coarsely,

then press the ON button

and process continuously

until food is puréed.

(NOTE: Cooked potatoes

are an exception to this

procedure. They develop

a gluey texture when

Small foods like garlic can

be dropped in whole. Large

foods like hard cheese

should be cut into 1-inch

(2.5 cm) pieces. This method

of processing minces garlic,

shallots and onions. Hard

cheese and coconut will

have the same texture as if

they had been hand grated.

processed with the

metal blade.)

TECHNIQUES FOR

CHOPPING AND

PURÉEING WITH

THE METAL BLADE

When making soup, you will

want to purée vegetables

that have been cooked in

liquid. Don’t add the liquid

to the work bowl, just the

cooked vegetables; remove

vegetables with a slotted

spoon. They will purée

faster and smoother without

liquid. Then add just enough

liquid to make the purée

pourable, return to the soup

liquid and stir to combine.

IMPORTANT: Never try to

process cheese that is too

hard to cut with a knife.

You may damage the

To chop raw fruits

and vegetables:

blade or the machine.

First cut the food into

1-inch (2.5 cm) pieces.

You get a more even

chop when all pieces are

about the same size.

To chop parsley and

other fresh herbs:

The herbs, the work bowl

and the metal chopping

blade must all be thoroughly

clean and dry. Remove

Put no more than the

recommended amount of

food into the work bowl

(see table inside front

cover). Lock the cover in

place. Press the PULSE

button at the rate of 1

second on, 1 second off,

until the food is coarsely

chopped. For more finely

chopped results, hold

the PULSE button, letting

the machine run continu-

ously until the desired

consistency is reached.

Check frequently to avoid

overprocessing. Use the

spatula to scrape down the

sides of the work bowl if

necessary.

To dislodge food:

stems from herbs. Add

leaves to bowl and process,

using the PULSE button until

chopped as fine as desired.

The more herbs you chop at

a time, the finer chop you

can obtain. If completely dry

when chopped, parsley and

other herbs will keep for at

least 4-5 days, stored in an

airtight bag in the refrigera-

tor. They may be frozen for

months, stored in an airtight

container or bag.

Occasionally, a piece of

food may become wedged

between the blade and the

work bowl. If this happens,

unplug the machine, remove

the cover, lift the blade

out carefully and remove the

wedged piece. Empty the

bowl, reinsert the blade

and lock the cover and

pusher in place. Press the

ON button and drop the

food pieces through the

small feed tube opening

while the machine is

To chop peel from citrus

fruit or to chop sticky

fruit like dates or raisins:

running. After adding a

cupful this way, add the

remaining food to the

bowl and process in the

usual manner.

For citrus, remove only

the peel with a vegetable

peeler, not the white pith

which is bitter tasting.

To purée fruits and

cooked vegetables:

First, cut the food into

1-inch (2.5 cm) pieces.

Cut the peel into lengths

of 2 inches (5 cm) or less

and process with 1/2 cup

(125 ml) of granulated

sugar until finely chopped.

This may take 2 minutes

or longer.

Remember, you control

texture by the length of

time you process. By

varying the processing

time, you can get a

range of textures suitable

for hamburgers, hash,

stuffed peppers, or

Store in refrigerator to

keep from separating.

To make flavoured butters,

spreads and dips:

Cut room temperature

butter into tablespoon size

pieces. Finely chop flavouring

ingredients first, such as

anchovies, cheese, herbs,

etc. Be sure work bowl is

clean and dry. Add small

hard ingredients like garlic

and hard cheese through

the feed tube while machine

is running. Next, add the

butter and process using the

ON button, until smooth.

Add any liquid ingredients

last, while the processor is

running, and process just

long enough to blend.

For sticky fruit like dates,

raisins, prunes and candied

fruit, first freeze the fruit for

about 10 minutes. Add some

of the flour called for in the

recipe to the fruit. Use no

more than 1 cup (250 ml)

of flour for each cup of fruit.

smooth mousses.

To chop nuts:

Chop no more than the

recommended amount at one

time. Press and release the

PULSE button and check

frequently to avoid nuts

clumping together in a nut

butter. When a recipe calls

for flour or sugar, add some

to the nuts before you chop,

about 1/2 cup (125 ml) for

each cup of nuts. This

allows you to chop the nuts

as fine as you want without

turning them into a nut

butter. You can also chop

nuts with a shredding or

slicing disc. The optional

Fine Shredding Disc is

particularly good.

To chop meat, poultry,

fish and seafood:

The food should be very

cold, but not frozen. Cut

it into 1-inch (2.5 cm) pieces

to ensure an even chop.

Using the ON button,

process no more than the

recommended amount at

one time (see table inside

front cover). Press the

PULSE button 3 or 4 times

at a rate of 1 second on, 1

second off. If the food is not

chopped fine enough, let the

processor run continuously

for a few seconds. Check

the texture often to avoid

overprocessing. Use a

Process ingredients for

spreads and dips the same

way. They should be at room

temperature and cut into

1-inch (2.5 cm) cubes,

or added by tablespoonfuls.

To make mayonnaise:

You can make foolproof

homemade mayonnaise

with your Premier Series 7-

cup Food Processor. The

work bowl and metal blade

must be clean and dry.

To make peanut butter

and other nut butters:

Process up to the

recommended amount

of nuts. Using the ON

button, let the machine run

continuously.

spatula to scrape food

from the sides of the bowl

as necessary.

Foods prepared with raw

eggs may contain salmo-

nella or other potentially

harmful bacteria. Because

egg yolks are a fine growth

medium for bacteria, we

recommend that you cook

them for use in mayon-

naise, Hollandaise sauce,

Caesar salad dressing,

chilled soufflés, chilled chif-

fons, mousses and other

recipes calling for raw egg

yolks. For mayonnaise, we

recommend using either

the “cooked egg” mayon-

naise on page 29, or using

the following method with

pasteurized liquid eggs.

After 1-1/2 to 2 minutes, the

ground nuts will form a ball

that will gradually smooth

out. Scrape the sides of the

bowl and continue process-

ing until drops of oil are visi-

ble. Taste for consistency.

To purée meat, poultry,

fish and seafood:

Prepare the food as described

above. Press the PULSE

button until evenly chopped,

then process continuously to

the desired texture. Scrape the The longer you process, the

bowl with a spatula

as needed.

softer the butter. For chunk

style, add a handful of nuts

just after the ball of nut but-

ter begins to smooth out. To

make cashew butter, add a

little bland vegetable oil.

Processor nut butters

Leave the purée in the work

bowl and add eggs, cream

and seasonings as called for

by the recipe. Process to

combine thoroughly.

contain no preservatives.

For a “one egg” batch of

basic mayonnaise made

with pasteurized liquid

consistency obtained by

methods that beat in more

air. Chill the cream well

before starting. Process

continuously using the ON

button, until it begins to

thicken. Then add sugar

as desired and continue

processing, watching

carefully for the desired

consistency.

dough should begin to hold

together when pressed. If it

is still dry and crumbly, add

more water – 1 teaspoon

(5 ml) at a time – until the

dough holds together easily.

Do not let the dough form a

ball in the processor or it will

be overworked and tough.

Form into a round disc, one

inch (2.5 cm) thick, and

wrap in plastic wrap.

eggs, place 1/4 cup (62 ml)

pasteurized liquid eggs, 2

tablespoons (30 ml) wine

vinegar or lemon juice, 1

teaspoon (5 ml) dry mus-

tard, 1/2 teaspoon (2 ml)

kosher salt and a pinch of

ground white pepper in the

work bowl. With the

machine running, add 1/2

cup (125 ml) of vegetable

oil to the small pusher and

allow to slowly drip into the

mixture while processing.

After all the oil has dripped

through, add another 1/2

cup of vegetable oil to the

small pusher and allow to

drip through. The mixture

will form a thick emulsion.

For variation, you may

For consistently reliable

results, add 2 tablespoons

(30 ml) of nonfat dry milk

for every cup of cream

before whipping.

Refrigerate for 1 hour

before using, or doublewrap

and freeze for later use.

To make quick breads

and cakes that use baking

powder and/or soda:

To make crumbs

and crumb crusts:

The most important rule

for success is not to

Cut or break bread, crack-

ers or cookies into 1-inch

(2.5 cm) pieces and place

in work bowl. Press the ON

button and process contin-

uously until they reach the

desired texture. For sea-

soned crumbs, chop pars-

ley or other fresh herbs with

the crumbs. For buttered

crumbs, process until the

dry crumbs are of the

desired texture, then

dribble melted butter

through the small feed tube

opening while the machine

is running. For crumb

crusts, process crackers or

cookies as described

overmix after adding the

flour. The ingredients for

these soft doughs should

be cold, except butter. If

the recipe calls for chopped

ingredients like lemon peel

or nuts, chop them first

while the work bowl is

clean and dry, then set

aside until needed.

experiment with using

flavoured vinegars, adding

chopped fresh herbs, dry

herbs, or roasted garlic to

taste. To make your may-

onnaise a little lighter, add

some well-drained plain fat

free yogurt to taste.

Put dry ingredients like

flour, salt and leavening in

the work bowl and process

with the metal blade for

5 seconds to mix.

Remove and reserve the

dry ingredients.

To beat egg whites:

The work bowl must be

absolutely clean. Add 3

or more egg whites (up to 6

large egg whites) and

press the ON button. Add

about 1 teaspoon (5 ml) of

lemon juice or vinegar for

every egg white. Vinegar

makes stiffer whites; its

flavour is hardly detectable

in cakes or soufflés.

above. Add sugar, spices

and butter, and cut into

pieces as specified by your

recipe. Process until well

combined.

Add the eggs and sugar

to the work bowl and, using

the ON button, process to

mix, letting the machine run

about 1 minute. Next, add

butter at room temperature

and cut into 1-inch (2.5 cm)

pieces. Run machine contin-

uously for a minute, until the

butter is thoroughly mixed

with the sugar and eggs.

Then add flavouring and

liquid – vanilla, spices,

Continue processing until

the egg whites hold their

shape, about 1-1/2 to 2-1/2

minutes.

To make pastry:

Combine unbleached

all-purpose flour, salt and

pieces of very cold butter

in the work bowl. Process

to the consistency of corn-

meal. Sprinkle evenly with

the minimum amount of

cold liquid in the recipe.

PULSE 5 or 6 times. The

To whip cream:

Processor whipped cream

holds its shape very well. It

is good for decoration or as

a topping; however, it will not

whip to the light, fluffy

cocoa, etc. Process until

mixed. Add the dry ingredi-

ents to the work bowl.

Process by pulsing,

slice off the top and

bottom, leaving a centre

section about 3 inches

(7.5 cm) deep. Remove the

core, then cut in wedges to

fit the feed tube. Remove the

core from the bottom and

PREPARING FOOD

FOR SLICING AND

SHREDDING

inspecting after each pulse.

Stop pulsing as soon as

the dry ingredients have

almost disappeared into the

batter. Overprocessing will

cause quick breads and

cakes to be tough. (If your

recipe calls for ingredients

that are to be coarsely

For disc assembly

instructions, refer to

Assembly Instructions.

top pieces and cut into

wedges to fit into the feed

tube.

Round fruits and

vegetables:

chopped – like raisins or

nuts – add them last with

the mixed dry ingredients.)

Before processing onions,

apples and other large,

round fruits and vegeta-

bles, cut the bottom ends

flat to make the food lie

stable on the disc.

The optional 2mm and

1mm Slicing Discs are

excellent for slicing cabbage

for coleslaw.

To make cake mix:

Your food processor work

bowl is large enough for

the preparation of an 18.5-

ounce (524 g) packaged

cake mix.

If the fruit or vegetable

doesn’t fit, try inserting it

from the bottom of the feed

tube, where the opening is

slightly larger.

Place the food in the

feed tube, flat side down,

as far left as possible, to

prevent it from tilting when

being processed.

Insert the metal blade and

add the cake mix to the

work bowl. Press the ON

button and while the

machine is running, add

the eggs and liquid through

the small feed tube and

process for 5 seconds.

Pack the feed tube for

desired results.

Choose fruits that are

firm and not too ripe.

Remove large hard pits

and seeds from fruits

before processing. Seeds

from citrus fruits need not

be removed. Remove the

rind before slicing or

For long slices or shreds,

cut the food in feed tube

widths and pack the

pieces horizontally.

For small, round slices or

short shreds from carrots,

zucchini and other long

vegetables, cut in feed

tube heights and pack

tightly upright.

Scrape down the sides

of the work bowl and

process 1 minute more for

maximum volume. Do not

remove the metal blade.

shredding, if desired.

Whole peppers are

an exception:

Remove the stem and cut

the stem end flat. Remove

the core and scoop out the

seeds. Leave the end

opposite the stem whole, to

keep the structure stiff. This

ensures round, even slices.

Insert a finger into the

underside of the blade

from the bottom of the

work bowl to hold the

blade in place while

emptying the batter.

Food should fit snugly, but

not so tightly that it prevents

the pusher from moving.

When slicing or shredding,

always use the pusher.

Tip:

Never put your fingers

or a spatula into the

feed tube.

Large fruits like

pineapple:

After emptying cake batter

or puréed soup from the

work bowl, replace the bowl

on the motor base and

PULSE once. Centrifugal

force will spin the batter off

the blade onto the sides of

the work bowl. Remove the

blade, and use the spatula

to scrape any remaining

batter from the bowl.

Cut the ends flat, cut in

half, and either core or

remove the seeds. If nec-

essary, cut the halves into

smaller pieces to fit the

feed tube.

Never push down hard

on the pusher. Use light

pressure for soft fruits and

vegetables like bananas,

mushrooms, strawberries

and tomatoes, and for all

cheese. Use medium

pressure for most food:

apples, celery, citrus fruit,

potatoes and zucchini. Use

Cabbage and

iceberg lettuce:

Turn the head on its side and

firm pressure for hard

vegetables like carrots

and yams.

Remove the slicing or

shredding disc.

feed tube and press the

sleeve all the way down.

Place two fingers under

each side of the disc and

lift it straight up. Place the

disc on top of the inverted

work bowl cover to minimize

drips and spills.

Cut the food in lengths

slightly shorter than the

feed tube. If slicing one or

two long, thin vegetables

like carrots, push them to

the far left. If you are slicing

a few vegetables that are

wide at one end and narrow

at the other (carrots, celery

or scallions) cut them in

half and pack in pairs,

PRACTICING

SLICING AND

SHREDDING

1. Insert a slicing or

shredding disc, put the

cover on the work bowl

and insert the food in

the feed tube.

TECHNIQUES

FOR SLICING AND

SHREDDING

Small, round fruits

and vegetables:

alternating one wide end

up, one narrow end up.

2. Slide the pusher

into place, and apply

pressure to the pusher

while pressing down the

PULSE button. Release

the button as soon

as the food is sliced

or shredded.

For large berries, radishes

and mushrooms, trim the

bottom ends flat with a

knife. Insert the food

through the feed tube,

standing each piece on a

flat end. You can fill the tube

to about 1 inch (2.5 cm)

from the top.

French-cut green beans:

Trim fresh green beans to

feed tube widths. Stack in

the feed tube horizontally to

about one inch (2.5 cm)

from the top. Use the slicing

disc, apply light pressure to

the pusher and press the

PULSE button until beans

are sliced.

4. You can load the feed

tube repeatedly without

removing work bowl

cover.

The bottom layer gives you

perfect slices for garnish.

To make long, horizontal

slices of raw zucchini

or carrots, use the

Simply grasp the pusher

and lift up. The pusher

assembly will come off easi-

ly, leaving the cover and

feed tube in place. Your

other hand is free to reload

the feed tube, and you do

not need to re-press the

ON button if it was

If you want all the slices to

be perfect, it’s best to

process one layer at a time.

same procedure.

Matchsticks or

julienne strips:

Long fruits

and vegetables:

Trim foods like bananas,

celery and zucchini by

cutting them into pieces

slightly shorter than the

feed tube. Cut both ends

flat. (Use a ruler as a guide,

or the pusher assembly.)

Process the food twice –

‘double slice’ it. Insert large

fruits or vegetables

(potatoes, turnips, zucchini,

apples) in the feed tube

horizontally. Apply pressure

to the pusher while pressing

the PULSE button until the

food is sliced. You will get

long slices.

previously selected.

REMOVING

SLICED OR

SHREDDED FOOD

Before you do anything,

wait for the disc to stop

spinning. When it does,

remove the pusher first.

Unplug the unit, then hold

the work bowl handle and

turn it clockwise. Then lift;

the work bowl and cover

will come off together. Turn

cover clockwise to unlock

from work bowl. Lift,

Fill the feed tube with the

pieces, standing them

vertically and adding

enough pieces so they are

solidly packed and cannot

tilt sideways as they are

sliced or shredded.

Remove the slices from the

work bowl and reassemble.

Reinsert them in the feed

tube, wedging them in

tightly. Slice them again.

You will obtain long julienne

strips. With the optional

Square Julienne Disc, you

can make square julienne

strips in one operation.

Small amounts of food:

Use the small feed tube and

the small pusher. Remove

remove, invert and place on the small pusher from the

counter space.

pusher assembly. Place the

pusher assembly onto the

they are easily pierced with

the tip of a sharp knife,

although semi-frozen and

hard to the touch. Remove

plastic wrap. Stand them in

the feed tube, cut side

down, and slice them

against the grain, using firm

pressure on the pusher. Or

lay them flat in the feed

tube, as many as will fit,

and slice with the grain,

using firm pressure.

tilt sideways.

SLICING MEAT

AND POULTRY

Cooked meat and poultry:

The food must be very cold.

If possible, use a piece of

food just large enough to

fit in the feed tube. To make

julienne strips of ham,

Firm cheese like

Swiss and Cheddar:

Cut the cheese into

pieces to fit the feed tube.

Put it in the freezer until

semi-frozen, hard to the

touch but easily pierced

with the tip of a sharp knife.

Stand the pieces in the

feed tube and apply light

pressure to the pusher.

bologna or luncheon

meat, stack slices, then roll

or fold them double and

stand upright in the feed

tube, wedging in as many

rolls as possible. This

technique works better with

square or rectangular pieces

than with round ones.

Salami and other

sausages:

IMPORTANT: Never try

to slice soft cheese like

mozzarella or hard cheese

like Parmesan. You may

damage the slicing disc or

the food processor itself.

You can successfully shred

most cheeses except soft

ones. The exception is

mozzarella, which shreds

well if thoroughly chilled.

Hard cheeses like

If the sausage is soft,

freeze it until hard to the

touch but easily pierced

with the tip of a sharp knife.

Hard sausages need not be

frozen. Use the small feed

tube if the sausage is thin

enough to fit. Otherwise,

cut the sausage into pieces

to fill the large feed tube

completely. Stand the

Uncooked meat

and poultry:

Cut the food into pieces to

fit the feed tube. Boneless,

skinned chicken breasts will

usually fit when cut in half

crosswise. Wrap the pieces

in plastic wrap and put

Parmesan shred well only

at room temperature.

pieces vertically, packing

them tightly so they cannot

them in the freezer. They

are ready to slice when

SLICING AND SHREDDING CHEESE

TYPE OF CHEESE

CHOP/ PUREÉ SHRED

SLICE

Soft

Brie, Camembert, room temperature

Mozzarella chilled 15-20 min in freezer

Ricotta, room temperature

yes

Cottage, Cream

Semi-Soft

Blue, chilled

yes

Fontina, chilled

Bel Paese, chilled

Semi-Hard

Cheddar, chilled

yes

Monterey Jack, Longhorn, chilled

Swiss, Jarlsberg, chilled

Edam, Gouda, chilled

Provolone, chilled

Hard, at room temperature

Parmesan, Romano, Locatelli

Pecorino, Asiago

yes

*Soft and semi-soft cheeses will purée; semi-hard and hard cheeses will chop.

Therefore, only attempt

to slice or shred mozzarella are the same for both types

when well chilled, and

Parmesan when at

room temperature.

the processing procedures

container so the top of

the measure is level.

Do not pack flour into

the dry measure.

of dough.

Machine capacity

Proofing the yeast

Recommended maximum

amount of flour is 4 cups

(1 L) of all-purpose flour or

2-1/2 cups (625 ml) of

whole-grain flour. If a bread

dough calls for more than

the recommended amounts

of flour, mix and knead it in

equal batches. Do the

The expiration date is

TECHNIQUES

FOR KNEADING

YEAST DOUGH

WITH THE

DOUGH BLADE

The Prep 7^™Food

Processor is designed to

mix and knead dough in a

fraction of the time it takes

to do it by hand. You will

get perfect results every

time if you follow these

directions.

marked on the package.

To be sure your yeast is

active, dissolve it in a small

amount of warm liquid

(about 1/3 cup [75 ml] for

one package of dry yeast).

The temperature of liquid

used to dissolve and

activate yeast must be

between 105 and 115°F

(40°C and 46°C). Yeast

cells are not activated at

temperatures lower than

this and they die when

exposed to temperatures

higher than 130°F (54°C). If

the recipe includes a

sweetener like sugar or

honey, add a teaspoon

(5 ml) with the yeast. If no

sweetener is called for, add

a pinch, or add a pinch of

flour. The yeast won’t foam

without it. Let the mixture

stand until it foams, up to

10 minutes. If it does not

foam, discard and begin

again.

same for sweet doughs

that call for more than 3-1/2

cups (875 ml) of flour.

Using the right blade

Use the dough blade when

the recipe calls for more

than 3-1/2 cups (875 ml)

(17-1/2 ounces [496 g])

of flour. Use the metal

chopping blade when a

recipe calls for less than

3-1/2 (875 ml) cups of flour.

NEVER TRY TO

PROCESS DOUGH

THAT IS TOO STIFF TO

KNEAD COMFORTABLY

BY HAND.

There are two general

types of yeast dough.

Because the dough blade

does not extend to the out-

side rim of the work bowl,

it cannot pick up all the

flour when small amounts

are processed.

Typical bread dough is

made with a flour mix that

contains at least 50% white

flour. It is uniformly soft,

pliable and slightly sticky

when properly kneaded.

Measuring the flour

Processing dry ingredients

It always cleans the inside

of the work bowl complete-

ly when properly kneaded.

It’s best to weigh it. If you

don’t have a scale, or the

recipe does not specify

weight, measure by the stir,

scoop and sweep method.

Use a standard, graduated

dry measure, not a liquid

measuring cup.

Put the flour in the work

bowl with all the other dry

ingredients. If the recipe

calls for herbs, oil or solid

fats like butter, add them

with the flour. Turn the

Typical sweet dough

contains a higher propor-

tion of sugar, butter and/or

eggs than typical bread

dough. It is rich and sticky

and it does not clean the

inside of the work bowl.

machine on and let it run

for about 20 seconds.

(Cheese, nuts and raisins

may be added with the dry

ingredients or during the

final kneading. To leave

them almost whole, add

them 5 seconds before you

stop kneading. For a finer

texture, add them sooner.)

With a spoon or fork, stir

the flour in its container. Do

not measure flour directly

out of the bag; it is too

packed to get an accurate

measure. With the dry

measure, scoop up the

flour so it overflows. With

a spatula or knife, sweep

excess flour back into the

It requires less kneading

after the ingredients

are mixed. Although

30 seconds are usually

sufficient, 60 to 90 seconds

give better results if the

machine does not slow

down. Except for kneading,

Adding liquids

the dough with your hands

to test it. If it feels hard,

lumpy or uneven, continue

processing until it feels

uniformly soft and pliable.

Make sure that the blade is

firmly pressed back into

place after removing the

dough to test it.

Shaping, finishing

and baking

All liquid should be added

through the feed tube while

the machine is running.

Add liquid in a slow, steady

stream, only as fast as dry

ingredients absorb it. If

liquid sloshes or splatters,

stop adding it but do not

turn off the machine. Wait

until ingredients in bowl

have mixed, then add

remaining liquid slowly.

Pour liquid onto dough as

it passes under feed tube

opening. Do not pour

liquid directly onto bottom

of bowl.

If you shape the dough

in loaf pans, fill pans only

half full. Let rise until dough

is just slightly above the

top of the pan. If shaping

free-form loaves, let them

rise on an oiled baking

sheet until at least

Kneading sweet dough

doubled in bulk.

Process dough for at

least 30 seconds after

all the ingredients have

been incorporated. It will

not clean the inside of the

work bowl. If necessary,

scrape the bowl and

process for 5 more sec-

onds.

Making consecutive

batches

You can make several

batches of bread dough

in a row. The motor in

the Prep 7^™Food

Processor is extremely

efficient.

Follow the recipe carefully.

It is important to add

enough liquid to make the

dough soft enough to

knead. Kneading dough

that is too stiff can strain

the machine.

Rising

TYPICAL

Put the dough in a large,

resealable lightly floured

plastic bag. Squeeze out all

the air and seal, allowing

space for the dough to rise.

BREAD DOUGH:

PROBLEMS AND

SOLUTIONS

All liquid except that used

to activate yeast should

be cold, to minimize the

possibility of overheating

the dough. You must never

knead a yeast dough to a

temperature higher than

100°F (37°C). Doing so will

slow or even prevent the

action of the yeast.

If dough blade doesn’t

incorporate ingredients:

Or put the ball of dough

in a large bowl coated

with soft butter or veg-

etable oil. Roll the dough

around to coat its entire

surface. Cover it with a

damp towel or a piece of

oiled plastic wrap.

Always start processor

before adding liquid. Add

liquid in slow, steady

stream, only as fast as dry

ingredients absorb it. If you

hear liquid sloshing, stop

adding it but do not turn off

machine. Instead, wait until

ingredients in work bowl

have mixed, then add

remaining liquid slowly. Pour

liquid onto dough as it pass-

es under feed tube; do not

pour liquid directly onto

bottom of work bowl.

Let it rise in a warm,

draft-free place, about 80˚F

(26˚C). The rising time is

usually about 1-1/2 hours

but will vary from

45 minutes to several

hours, depending on the

type of flour and the

humidity of the air. To

test if the dough has risen

enough, stick a finger in

it. An indentation should

remain. If it doesn’t, let

the dough rise more and

test again.

Kneading bread dough

Do not try to use the

machine to knead dough

that is too stiff to knead

comfortably by hand. Doing

so can strain the machine.

After the dough starts to

clean the inside of the work

bowl completely and forms

a ball, process it for 60

seconds to knead it. Stop

the machine and test the

dough to be sure it’s proper-

ly kneaded. Typical bread

dough should have a soft,

pliable texture and it should

feel slightly sticky. Stretch

Blade rises in work bowl:

Blade may not have

been pushed down as

far as possible before

processing started.

Excessively sticky dough

can cause blade to rise

even though it cleans inside

of work bowl.

When it has risen enough,

punch the dough down.

If dough feels very sticky,

reinsert blade and immedi-

ately add 2 tablespoons

(25 ml) flour through

feed tube while machine

is running.

Nub of dough forms

on top of blade and

does not become

1 teaspoon (5 ml) at a time,

until dough is sufficiently moist

to clean inside ofbowl.

uniformly kneaded:

Dough doesn’t rise:

Stop machine, carefully

remove dough, divide into

3 pieces and redistribute

evenly in work bowl.

Continue processing until

dough is uniformly soft

and pliable.

We recommend you always

test activity of yeast before

using, by stirring it and

adding at least 1/2 teaspoon

(2 ml) sugar into about 1/3

cup (75 ml) warm liquid

(105-120°F) (40-48°C).

Within 10 minutes foam

should develop, indicating

yeast is active. Do not use

dry yeast after expiration

date on package.

Dough doesn’t clean

inside of work bowl:

• Amount of dough may

exceed maximum capacity

of your food processor.

Remove half and process

in 2 batches.

Dough feels tough

after kneading:

Divide dough into 2 or 3

pieces and redistribute

evenly in bowl. Process 10

seconds or until uniformly

soft and pliable.

• Dough may be too dry.

If it feels crumbly, add

water, 1 tablespoon

(15 ml) at a time, while

machine is running, until

dough becomes moist

and cleans inside of work

bowl. Wait 10 seconds

between additions

Do not use warmer water,

or overheat dough with

excessive kneading, as it

may kill the yeast cells. All

other liquid should be cold.

Soft dough or liquid

leaks onto base of food

processor:

Don’t knead so long that

dough becomes overheat-

ed. The ideal temperature

for kneaded dough is 80°F

(26°C); it should never

of liquid.

Always start processor

before adding liquid and

add liquid only as fast as

dry ingredients absorb it.

• Dough may be too wet.

While machine is running,

add 1 tablespoon (9 g) of

flour. If necessary, add

more, 1 tablespoon (9 g)

at a time, until dough

Motor stops:

exceed 100°F (37°C).

• Cover may have become

unlocked.

Let dough rise in draft-free

environment of about

80-90°F (26-32°C).

cleans inside of work

bowl and forms a ball.

• Power cord may have

become unplugged.

Dough containing whole

grain flour will take longer

to rise than dough made of

white flour only.

• Dough blade is intended

only for recipes calling for

at least 3-1/2 cups

(875 ml) of flour (17-1/2

ounces) (496 g). If your

recipe calls for less flour,

remove metal dough

blade and insert metal

chopping blade. Always

use metal chopping blade

for recipes calling for less

than 3-1/2 cups (875 ml)

(496 g) of flour, such as

pizza dough.

•

Excessive strain may have

caused motor to overheat

and stop. Wait for the motor

to cool, 5-10 minutes. A

safety protector in the motor

prevents excessive over-

heating. If the motor stops,

turn machine off. After 5-10

minutes, divide dough into

2 batches and complete

processing. Pinch dough to

make sure that it is not too

stiff to knead comfortably

by hand. If it is, add liquid,

Baked bread is too heavy:

Next time, feel dough to be

sure it is uniformly soft,

pliable and slightly sticky

before setting aside to rise.

Let dough fully double in

bulk in bowl or bag, punch

it down, then let it double

again after it is shaped.

leave it with the pusher

assembly in the locked

position; this could damage

the on-off mechanism.

oven, as the aperture at

the front of the pusher

houses the metal rod that

activates the motor.

PROBLEMS

AND SOLUTIONS

WITH TYPICAL

SWEET DOUGHS

Motor slows down:

Store the blades and discs

as you would sharp knives,

out of the reach of children.

The Disc and Blade Holders

are optional accessories

which offer safe and

TIP: When preparing a

meal, make the dishes

with the least amount of

wet ingredients first.

For example, make the

bread first; then you don’t

need to wash the bowl

before making the salad. In

many cases, wiping

•

Amount of dough may

exceed maximum

capacity. Remove half,

and process in 2 batches.

convenient storage.

• Don’t process too long

after all ingredients are

incorporated. Rich

doughs will give you

good results after only

30 seconds of kneading.

All parts except the housing

base are dishwasher safe,

and we recommend wash-

ing them in the dishwasher.

Insert the work bowl upside

down. Remember to unload

the dishwasher carefully

wherever you place sharp

blades and discs.

the bowl with a paper

towel between recipes

is sufficient.

Chopping certain foods

may scratch or cloud the

work bowl. These foods

include ice, whole spices,

coffee beans and oils like

wintergreen. If you like to

prepare your own spice

blends, you may want to

keep a second bowl just

for that purpose.

Blade doesn’t

incorporate ingredients:

Butter or margarine, if not

melted, must be cut into

tablespoon-size pieces

before being added

to work bowl.

To simplify cleaning, rinse

the work bowl, cover,

pusher assembly and blade

or disc immediately after

use so food won’t dry on

them. Openings at the

bottom of the large pusher

provide drainage and make

cleaning easy. If food

lodges in the pusher,

Dough blade rises in

work bowl:

The housing base is made

of a tough plastic with high

impact resistance. Its

smooth surface will look

new for years. Keep a

sponge handy as you

work, and wipe spills from

the base.

Blade may not have been

pushed down as far as

possible before processing

started. Machine may be

overloaded. Remove half

of dough and process in

2 batches.

remove it by running

water through it, or use

a bottle brush.

If you wash blades and

discs by hand, do it carefully.

Avoid leaving them in soapy

water where they may

disappear from sight. To

clean the metal blade, fill the

work bowl with soapy water,

hold the blade by its plastic

Four rubber feet on the

Motor stops:

underside keep the base

from moving on most work

surfaces when the machine

is processing heavy loads. If

the feet leave spots on the

counter, spray them with a

See comments under

‘Typical Bread Dough’

Problems and Solutions

Dough doesn’t rise:

centre and move it rapidly up spot remover and wipe with

See comments under

‘Typical Bread Dough’

Problems and Solutions

and down on the centre

shaft of the bowl. Use of a

spray attachment is also

effective. If necessary,

use a brush.

a damp sponge. If any trace

of the spot remains, repeat

the procedure and wipe

the area with a damp

sponge and nonabrasive

cleaning powder.

CLEANING AND

STORAGE

Keep your Food Processor

ready to use on a kitchen

counter. When not in use,

leave it unplugged. Don’t

The work bowl is made of

Lexan^®(plastic), which is

shatter resistant and heat

resistant. It should not be

placed in a microwave

To clean the inside of the

detachable stem, slide the

stem release button on the

side up as far as it will go

and hold it there as you run

water through the stem.

Always unplug the unit

before removing food,

cleaning, or putting on or

taking off parts.

instantly when the pusher

assembly is removed.

Cuisinart^®Premier

Series offers a Three Year

Limited Warranty on the

Entire Machine.

IMPORTANT: Never store

any blade or disc on the

motor shaft. No blade or

disc should be placed on

the shaft except when the

processor is about to

be used.

Always remove work bowl

from base of machine

before you remove chop-

ping blade or dough blade.

TEN YEAR FULL

WARRANTY ON

MOTOR.

This warranty supersedes

all previous warranties on

Cuisinart^®Premier Series

Food Processors.

Be careful to prevent the

chopping blade from falling

out of the work bowl when

emptying the bowl.

Remove it before tilting

bowl, or hold it in place

with your finger, a spatula

or a spoon.

FOR YOUR SAFETY

Like all powerful electrical

appliances, a Premier^™

Series Food Processor

should be handled with

care. Follow these guide-

lines to protect yourself and

your family from misuse

that could cause injury.

This warranty is available

to consumers only. You are

a consumer if you are the

owner of a Cuisinart^®

Premier Series Food

Processor that was

purchased at retail for

personal, family or house-

hold use. This warranty is

not available to retailers

or other commercial

TECHNICAL DATA

The motor in your food

processor operates on

standard line operating

current. The appropriate

voltage and frequency for

your machine are shown

on a label under the base.

Handle and store metal

blades and discs carefully.

Their cutting edges are

very sharp.

Always place discs on flat

stable surface before con-

necting detachable stem.

An automatic, temperature-

controlled circuit breaker

in the motor ensures

complete protection against

motor burnout. If the

purchasers or owners.

Never put blades or discs

on the motor shaft until

the work bowl is locked

in place.

We warrant that your

Cuisinart^®Premier

Series Food Processor

will be free of defects in

material or workmanship

under normal home use for

three years from the date

of original purchase.

processor runs for an

exceptionally long time

when chopping, mixing or

kneading a thick or heavy

mixture in successive

batches, the motor may

overheat. If this happens,

the processor will stop.

Turn it off and wait for

the motor to cool before

proceeding. It will usually

cool within 10 minutes.

Always be sure that the

blade or disc is down on

motor shaft as far as it

will go.

We warrant that the motor

for your Cuisinart^®Premier

Series Food Processor

will be free of defects in

material or workmanship

under normal home use for

ten years from the date of

original purchase. This

motor warranty covers the

motor and excludes all

other parts in the motor

base assembly area such

as the upper and lower

plastic housings, work bowl

and cover, blades and all

electrical components and

vertical projecting motor

Always insert chopping

blade and dough blade in

the work bowl before

putting ingredients in bowl.

When slicing or shredding

food, always use the

pusher.

In extreme cases, it could

take an hour.

Never put your fingers or

spatula into feed tube.

Safety switches prevent

the machine from operating

when the work bowl or the

cover is not locked into

position. The motor stops

within seconds when the

motor is turned off, and a

fast-stop circuit stops it

Always wait for the blade or

disc to stop spinning before

you remove the pusher

assembly or cover from

the work bowl.

shaft sheath.

We suggest you complete

and return the enclosed

warranty registration card

promptly to facilitate

If the problem with the

juicers, which permit your

machine to operate with

exposed cutting or shred-

ding discs. We also caution

you not to use the large

feed tube on this machine

with machines built by other

manufacturers.

machine is determined to be

a defect of the motor, and

within the warranty period,

all postage and handling

charges will be refunded.

verification of original

purchase date. However,

return of the warranty

registration card is not a

condition of this warranty. In

the event that you do

not have proof of purchase

date, the purchase date

for purposes of this

Please be sure to include

your return address,

daytime phone number,

description of the product

defect, product serial

If you have any questions

about the safety features of

Cuisinart^®Premier Series

Food Processor or any

other Cuisinart product,

please call us at the

number, original date of pur-

chase, and any other infor-

mation pertinent to

warranty will be the date

of manufacture.

the product’s return.

toll-free number above.

If your Cuisinart^®Premier

Series Food Processor

should prove to be

Your Cuisinart^®Premier

Series Food Processor

has been manufactured to

the strictest specifications

and has been designed

for use with the authorized

accessories and

defective within the

warranty period, we will

repair it, or if we think

necessary, replace it,

without charge to you.

To obtain warranty service,

simply call our toll-free

number 1-800-472-7606 for

additional information from

our Customer Service

Representatives or send the

defective product to

replacement parts.

This warranty expressly

excludes any defects or

damages caused by

accessories, replacement

parts, or repair service other

than those that

Customer Service at

Cuisinart, 156 Parkshore

Drive, Bramption, Ont.

L6T 5M1

have been authorized

by Cuisinart.

This warranty excludes

all incidental or

To facilitate the speed and

accuracy of your return,

please also include $10.00

for shipping and handling of

the product. 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 cheque or money order.

consequential damages.

Warning:

Our Premier^™Series Food

Processor, and other

Cuisinart Food Processors

and Accessories have been

carefully designed and

manufactured with the high-

est quality materials

to assure your satisfaction

and safety when you use

them. Although accessories

sold by companies other

than Cuisinart may be

NOTE: For added protection

and secure handling of any

Cuisinart^®product that is

being returned, we recom-

mend you use a traceable,

insured delivery service.

Cuisinart cannot be held

responsible for in-transit

damage or for packages

that are not delivered to us.

Lost and/or damaged prod-

ucts are not covered under

warranty.

compatible with your

Cuisinart machine, they may

also be extremely danger-

ous, and expose

the user to serious injury.

We specifically caution

you not to use other brand

accessories, such as

Recipe Table of Contents

Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Sauces and Dressings . . . . . . . . . . . . . . . . . . . . . . 29

Entrées . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Sides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Recipe Notes:

Preparation times are estimates and are based on the time it takes to prepare, assemble, and

cook the ingredients once they have been gathered from the refrigerator and cupboard and

placed on the counter.

Nutritional analyses are based on number of servings indicated. If a recipe produces a range

of servings, they are based on the highest serving yield for that particular recipe.

Appetizers

Fresh Tomato and Corn Salsa

Delicious with the traditional corn tortilla chips,

this salsa is also great on grilled chicken or seafood.

Makes 1-1/2 cups (375 ml)

small onion, peeled, cut into 1-inch

(2.5 cm) pieces (about 1/2 cup

[125 ml] pieces)

teaspoon (5 ml) fresh lime juice

1/2

cup (125 ml) fresh or frozen corn

kernels (frozen kernels do not need to

be thawed)

1/4

cup (50 ml) fresh cilantro

medium jalapeño pepper, seeded, cut

into 1 inch (2.5 cm) pieces

1/2

teaspoon (2 ml) kosher salt

medium vine ripened tomatoes, cut

into 1-inch (2.5 cm) pieces

Place onion, cilantro and jalapeño in work bowl fitted with the metal blade. Process until

finely chopped, about 5 seconds. Scrape work bowl. Add tomatoes and lime juice. Pulse until

tomatoes are coarsely chopped, about 5 to 7 times. Add corn and salt; pulse once to just

combine. Let stand for 1 hour before serving to allow flavours to develop. Serve with chips.

Preparation: 5 – 10 minutes, plus 1 hour for flavours to develop

Nutritional analysis per tablespoon (15 ml):

Calories 18 (10% from fat) • carb. 4g • pro. 1g • fat 0g • sat. fat 0g

chol. 0mg • sod. 50mg • fiber 0g

Hummus

Serve this popular Middle Eastern sauce with the traditional pita wedges

or as a dip for fresh vegetable crudités.

Makes 2 cups (500 ml) /32 tablespoons (480 ml)

1/4

cup (50 ml) Italian parsley leaves,

washed and dried

tablespoons (45 ml) tahini

tablespoons (25 ml) fresh lemon juice

tablespoons (75 ml) water

strips lemon zest, 2 x 1/2 inches

(5 x 1.25 cm), bitter white pith

scraped off

1-1/2 teaspoons (7 ml) ground cumin

1-1/2 tablespoons (25 ml) extra virgin

olive oil

1/2

teaspoon (2 ml) kosher salt

small cloves garlic

large can (28 - ounce [794 g])

chickpeas, drained, rinsed and

drained again

Insert the metal blade. Use the pulse to chop the parsley, 10 to 15 times. Remove and

reserve. Chop the lemon zest with the kosher salt using the pulse, 10 times. With the

machine running, drop the garlic down the feed tube; process 10 seconds to chop. Add the

drained chickpeas, tahini, lemon juice, water, and cumin to the work bowl; process 60 sec-

onds to combine. Scrape the work bowl. With the machine running, add the olive oil in a slow

steady stream; process until the hummus is smooth and creamy, about 3 minutes. Add half

the chopped parsley; pulse to incorporate, 5 to 10 times. Allow the hummus to rest for 30

minutes before serving to allow the flavours to blend. Serve in a shallow bowl, sprinkled with

the remaining chopped parsley. If desired, drizzle with extra virgin olive oil.

Variation: Add 3 drained roasted red peppers with the chickpeas to make Roasted Red

Pepper Hummus. Makes about 2-1/2 cups (625 ml).

Preparation: 15 to 20 minutes, plus 30 minutes resting time

Nutritional analysis per tablespoon (15 ml):

roasted red pepper hummus

Calories 45 (33% from fat • carb. 6g ) • pro. 2g • fat 2g • sat. fat 0g

chol. 0mg • sod. 112mg • fiber 1g

Jalapeño Jack Wafers

These savoury wafers just melt in your mouth.

Makes 40 wafers

ounces (170 g) Monterey Jack cheese

ounce (28 g) onion, cut into 1/2-inch

(1.25 cm) pieces

small fresh jalapeño, stemmed and

seeded

3/4

cup (175 ml) all-purpose flour

tablespoons (45 ml) unsalted butter

teaspoon (3 ml) dry cilantro

kosher salt for sprinkling, optional

3/4

Insert shredding disc. Place cheese in large feed tube and shred using light pressure; remove

and reserve. Remove shredding disc and insert metal blade. Add jalapeño and onion; process

until coarsely chopped, about 5 to 10 seconds. Scrape work bowl. Add shredded cheese, but-

ter and cilantro. Process until well blended and forms a ball, about 20 seconds. Scrape sides

of work bowl. Add flour and process until dough forms a ball, about 10 to 15 seconds.

Turn dough out onto plastic wrap and shape into a log approximately 10 inches (25 cm) long.

Wrap in plastic wrap and chill 30 minutes before using. May be made ahead to this point and

refrigerated up to 3 days before using.

Preheat oven to 350˚F (177˚C). Slice logs into 1/4-inch (0.625 cm) pieces. Place on an

ungreased baking sheet and sprinkle lightly with kosher salt if desired. Bake until lightly

browned on the bottom and edges, about 20 minutes. Cool on wire rack before serving.

Preparation: 10 – 15 minutes, plus 30 minutes resting time, 30 minutes baking and cooling

Nutritional analysis per wafer:

Calories 33 (60% from fat) • carb. 2g • pro. 1g • fat 2g

sat. fat 1g • chol. 7mg • sod. 26mg • fiber 0g

Soups

Vegetarian Potato and Split Pea Soup

Hearty enough to serve for supper, this soup has only 3 fat grams per serving!

Makes six 6-ounce (170 g) servings

small carrot, peeled, cut to fit feed

tube vertically

2-1/3 cups (583 ml) water

1-1/2 cups (375 ml) reduced fat, low-

sodium vegetable broth

small celery rib, peeled, cut to fit feed

tube vertically

small potato (about 5 ounces [142 g])

small onion, peeled, cut in half

1/2

pound (227 g) split green peas, rinsed

and sorted

1-1/2 tablespoons (25 ml) unsalted butter

small garlic clove, peeled

1/4

teaspoon (1 ml) ground black pepper

Insert the 4 mm slicing disc. Slice the carrot, celery, and onion using medium pressure;

reserve.

Melt butter in a 3-3/4 - quart (3.5 L) saucepan over medium heat. Add carrot, celery, onion

and garlic. Cook until soft, about 10 to 15 minutes. Add water and broth; cover and bring to a

boil over medium-high heat. Peel potato and cut into 1-inch (2.5 cm) pieces. Add potato and

split peas to saucepan. Reduce heat to low and simmer, partially covered, until peas and

potatoes are tender, about 30 minutes. Remove from heat and cool for 10 minutes. Drain

liquid from vegetables, being sure to reserve liquid in a large saucepan.

Insert metal blade. Process half of vegetables until smooth, about 15 to 20 seconds. Return to

saucepan with liquid and repeat with remaining vegetables. Rewarm over low heat. Season

with pepper.

Preparation: 20 minutes, plus 45 minutes to cook and finish

Nutritional analysis per serving:

Calories 178 (16% from fat) • carb. 30g • pro. 9g • fat 3g

sat. fat 2g • chol. 8mg • sod.412mg • fiber 6g

Gazpacho

Always served well chilled, this refreshing summer favourite

has its origins in the Andalusian region of Spain.

Makes four 8-ounce (227 g) servings

garlic clove, peeled

2-1/3 cups (583 ml) tomato juice

small jalapeño pepper, seeded, cut

into 1-inch (2.5 cm) pieces

small cucumber, peeled, cut in half

lengthwise, seeds removed

1/4

cup (50 ml) fresh cilantro

tablespoons (25 ml) + 1 teaspoon

(5 ml) fresh lime juice

small scallions, trimmed, cut into

1-inch (2.5 cm) pieces

1/4

teaspoon (1 ml) coarsely ground black

pepper

1/2

green bell pepper, cored, seeded, cut

into 1-inch (2.5 cm) pieces

1/8

teaspoon (0.5 ml) kosher salt

medium tomatoes, cored,

cut into1-inch (2.5 cm) pieces

teaspoons (20 ml) reduced fat sour

cream fresh cilantro sprigs for garnish

Insert metal blade and process garlic and jalapeño until finely chopped, about 5 seconds.

Scrape bowl. Add cilantro, scallions and green pepper; pulse to coarsely chop, about 8 to 10

times. Transfer to a large mixing bowl. Place tomatoes in work bowl and pulse to coarsely

chop, about 8 times. Do not overprocess. Transfer to mixing bowl. Add tomato juice to tomato

mixture and stir to combine.

Insert 4mm slicing disc. Place cucumber in feed tube vertically and slice using medium pres-

sure. Add to mixing bowl. Add lime juice, pepper and salt and stir to combine. Cover tightly

with plastic wrap and refrigerate to chill before serving. Serve garnished with 1 teaspoon

(5 ml) sour cream and a fresh cilantro sprig.

Preparation: 15 – 20 minutes, plus chilling time

Nutritional analysis per serving:

Calories 72 (16% from fat) • carb. 16g • pro. 3g • fat 1g

sat. fat 0g • chol. 2 mg • sod. 687mg • fiber 3g

Breads

Classic Cuisinart White Bread

Fresh homemade bread is simple to make with your Cuisinart Food Processor.

Makes 16 servings (2 loaves, 1 pound [454 g] each)

package active dry yeast

teaspoons (10 ml) sugar

tablespoons (45 ml) unsalted butter,

in 1-inch (2.5 cm) pieces

1-1/2 teaspoons (7 ml) salt

1/3

cup (75 ml) warm water (105 - 115˚F

[41-46˚C])

cup (250 ml) cold water

Cooking spray

cups (1 L) unbleached all-purpose

flour

In a 2-cup (500 ml) liquid measure dissolve yeast and sugar in warm water. Let stand until

foamy, about 5 minutes.

Insert dough blade. Process flour, butter and salt until combined, about 10 to 15 seconds. Add

cold water to yeast mixture. With machine running, add liquid through small feed tube as fast

as flour absorbs it. Once dough cleans the sides of the work bowl and forms a ball, process

for 45 seconds to knead dough. Place dough in a lightly floured plastic food storage bag and

seal the top. Allow to sit in a warm place until doubled in size, about 1 to 1-1/2 hours.

Spray two 8 x 4-inch (20 x 10 cm) loaf pans with vegetable oil cooking spray. Place dough on

a lightly floured surface and punch down. Divide dough in half and roll each half into an 8 x 4-

inch (20 x 10 cm) rectangle. Beginning with a short end, roll up the dough jellyroll fashion.

Pinch the seam and ends tightly to seal. Place in prepared loaf pans and cover with plastic

wrap coated with cooking spray. Let rise until dough is just above the tops of the pans, about

45 minutes to 1 hour. Fifteen minutes before baking, preheat oven to 400° F (204° C) .

Bake until tops are browned and loaf sounds hollow when tapped, about 30 to 35 minutes.

Remove from pans and cool on wire rack.

Preparation: 10 – 15 minutes, plus 3 hours to rise and bake

Nutritional analysis per serving:

Calories 137 (17% from fat) carb. 25g • pro. 3g • fat 3g

sat. fat 1g • chol. 6mg • sod. 221mg • fiber 1g

For Classic Cuisinart Wheat Bread, substitute 2 cups (500 ml) whole wheat flour for 2 cups

(500 ml) of the white flour.

Pecan Sticky Buns

Cuisinart Pecan Sticky Buns are so good that it is hard to eat just one!

Makes nine servings

Sweet Dough:

Topping:

package active dry yeast

1/2

1/4

1/2

cup (125 ml) pecans

1/4

cup (50 ml) warm water (105 - 115˚F

[41-46˚C])

cup (50 ml) sugar

teaspoon (2 ml) cinnamon

2-1/2 cups (625 ml) unbleached all-purpose

flour

tablespoon (15 ml) unsalted butter,

softened

1/4

cup (50 ml) unsalted butter, in 1-inch

(2.5 cm) pieces

1/3

1/4

1/3

cup (75 ml) raisins

cup (50 ml) unsalted butter, melted

1/4

1/2

1/3

cup (50 ml) sugar, divided

teaspoon (2 ml) salt

cup (75 ml) fat free milk

large egg

cup (75 ml) firmly packed light brown

sugar

Cooking spray

To make dough:

In a 2-cup (500 ml) liquid measure dissolve yeast and 1 teaspoon (5 ml) sugar in warm water.

Let stand until foamy, about 5 minutes. Place flour, butter, remaining sugar and salt in the

work bowl fitted with the dough blade. Process to combine, about 20 seconds. Stir milk and

egg into yeast mixture. With motor running, pour liquid mixture through the small feed tube

as fast as the flour absorbs it. Process until dough cleans the sides of the work bowl, then

process for 45 seconds to knead dough. Transfer to a plastic food storage bag and seal top.

Let rise in a warm place until doubled in size, about 1-1/2 hours.

To make topping / assemble buns:

Insert metal blade in work bowl and pulse to coarsely chop pecans, about 5 to 6 times.

Reserve. Combine sugar and cinnamon; reserve. Transfer dough to a lightly floured surface

and punch dough down. Roll into a 9 x 9-inch (22.5 x 22.5 cm) square. Spread with softened

butter, sprinkle with cinnamon/sugar mixture and top with raisins. Roll dough up tightly and

pinch seam to seal. Using a serrated knife, cut into 9 slices (about 1 inch [2.5 cm] thick).

Pour melted butter into a 9 x 9-inch (22.5 x 22.5 cm) baking pan. Sprinkle brown sugar and

reserved pecans over butter. Place buns, cut side up, in pan. Cover with plastic wrap coated

with vegetable oil cooking spray and let rise in a warm place for 40 minutes. Fifteen minutes

before baking, preheat oven to 375˚ F (191˚ C).

Bake in preheated 375˚ F (191˚ C) oven until tops are well browned, about 30 minutes.

Remove from oven and invert pan immediately onto serving plate, allowing sugar mixture to

drip onto buns. Scrape any remaining sugar/nut mixture onto buns and serve warm.

Preparation: 25 – 30 minutes, plus 3 hours to rise and bake

Nutritional analysis per serving:

Calories 374 (40% from fat) • carb. 52g • pro. 5g • fat 17g

sat. fat 8g • chol. 55mg • sod. 148mg • fiber 2g

Sesame Dinner Rolls

Fresh, warm rolls make any dinner extra special.

Makes 16 rolls

1/2

cup (125 ml) + 2 tablespoons (25 ml)

evaporated fat free milk

tablespoons (90 ml) unsalted butter,

in 1-inch (2.5 cm) pieces

teaspoon (5 ml) salt

Cooking spray

package active dry yeast

1-1/2 tablespoons (25 ml) sugar

large egg, beaten

large egg

2-3/4 cups (675 ml) unbleached all-purpose

flour

teaspoon (5 ml) water

teaspoon (5 ml) sesame seeds

In a small saucepan over medium heat, warm milk to 110 – 115˚F (43 – 46˚C) (Test tempera-

ture with an instant read thermometer.) Remove from heat. Add yeast and sugar; stir to dis-

solve and let stand until foamy, about 5 minutes. Add beaten egg; stir gently to combine.

Transfer to a 2-cup (500 ml) liquid measure and reserve.

Use dough blade to process flour, butter and salt until combined, about 15 to 20 seconds.

With machine running, add yeast mixture through the small feed tube in a steady stream as

fast as the flour absorbs it. After the dough forms a ball, process 45 to 50 seconds to knead.

Place in a large plastic food storage bag and seal top. Let rise until doubled in size, about

1 to 1-1/2 hours.

Lightly coat a 9-inch (22.5 cm) round baking pan with cooking spray. Place dough on a lightly

floured surface and punch down. Divide dough into 16 equal pieces and shape each piece

into a ball. Place balls into the pan so they are just touching each other. Cover with plastic

wrap coated with vegetable oil cooking spray and let rise 1 hour. Fifteen minutes before bak-

ing, preheat oven to 350˚ F (177˚ C).

Combine egg and water. Brush over rolls and sprinkle with sesame seeds. Bake in preheated

350˚ F (177˚ C) oven until golden, about 35 to 40 minutes. Cool on wire rack.

Preparation: 20 minutes, plus 3 hours to rise and bake

Nutritional analysis per serving:

Calories 142 (35% from fat) • carb. 19g • pro. 4g • fat 5g

sat. fat 3g • chol. 38mg • sod. 167mg • fiber 1g

Basic Pizza Dough

Pizzas are so simple to make with a Cuisinart Food Processor

that you can throw away the delivery menu!

Makes 3/4 - pound (340 g) dough to make two 9-inch (22.5 cm) crusts or one

14-inch (35 cm) crust

package active dry yeast

teaspoon (5 ml) sugar

1-2/3 cups (400 ml) unbleached all-purpose

flour or bread flour

teaspoon (5 ml) extra virgin olive oil

teaspoon (3 ml) salt

2/3

cup (150 ml) warm water

(105 – 115˚ F [41 – 46˚ C])

3/4

In a 2-cup (500 ml) liquid measure, dissolve yeast and sugar in warm water. Let stand until

foamy, about 3 to 5 minutes. Insert metal blade in work bowl and add flour, olive oil and salt.

Add cold water to yeast mixture.

With machine running, pour liquid through small feed tube as fast as flour absorbs it. Process

until dough cleans sides of work bowl and forms a ball. Then process for 30 seconds to knead

dough. Dough may be slightly sticky. Coat the dough lightly with olive oil, place in a plastic

food storage bag and seal the top. Let rise in a warm place for about 45 minutes.

Place dough on a lightly floured surface and punch down. Roll into desired crust size(s) and

follow pizza recipe.

Nutritional analysis per slice:

Calories 206 (7% from fat) • carb. 41g • pro. 6g • fat 2g

sat. fat 0g • chol. 0mg • sod. 442mg • fiber 1g

Cranberry – Orange Bread

Apples make this bread very moist – for a breakfast treat, slice and toast.

Makes 1 loaf (14 slices)

Cooking spray

small apple (about 5 ounces [142 g]

total), peeled, cored, cut into 1-inch

(2.5 cm) pieces

1-1/4 cups (300 ml) unbleached all-purpose

flour

large egg

1-1/2 teaspoons (7 ml) baking powder

1/2

1/4

teaspoon (2 ml) vanilla extract

cup (50 ml) unsalted butter, melted

tablespoons (45 ml) buttermilk

1/4

3/4

teaspoon (1 ml) salt

cup (175 ml) pecan halves, shells

removed

strips orange zest, bitter white pith

removed

1/3

cup (75 ml) plus 1 tablespoon (15 ml)

dried cranberries

2/3

cup (150 ml) sugar

Preheat oven to 350˚F (177˚C). Lightly spray an 8 x 4-inch (20 x 10 cm) loaf pan with cooking

spray. In a small bowl combine flour, baking powder and salt. Reserve. Insert metal blade and

pulse to coarsely chop pecans, about 6 times. Remove and reserve.

Process orange zest and sugar until zest is finely chopped, about 45 seconds. Add apple, egg

and vanilla; process until combined, about 15 to 20 seconds. With machine running, add

butter and buttermilk through the small feed tube. Process until combined, about 10 to 15

seconds. Scrape the work bowl. Add cranberries, pecans and dry ingredients. Pulse until flour

is just mixed in, about 5 to 6 times. Do not overprocess.

Transfer batter to prepared pan. Bake until golden brown and a toothpick inserted in the

centre comes out clean, about 55 to 60 minutes. Cool in pan on a wire rack. Remove from

pan and cool completely. For best results, wrap in plastic wrap and allow to rest for 24 hours

before slicing.

Preparation: 10 – 15 minutes, 2 hours to bake and cool

Nutritional analysis per slice:

Calories 172 (43% from fat) • carb. 21g • pro. 2g • fat 8g

sat. fat 3g • chol. 24mg • sod. 51mg • fiber 1g

Sauces and Dressings

Basic Mayonnaise

(The American Egg Board recommends using the freshest eggs and then

heating them to kill salmonella bacteria. This recipe uses a procedure

suggested by cookbook author and food sleuth Shirley Corriher for heating

the eggs to sanitize them. The results are definitely worth the effort.

Proper refrigeration and storage is necessary.)

Makes 1 cup (250 ml)

large egg

1/4

teaspoon (1 ml) flour

large egg yolk

teaspoons (25 ml) dry mustard

teaspoon (2 ml) kosher salt

pinch of cayenne

1-1/2 teaspoons (7 ml) freshly squeezed

lemon juice

1/2

teaspoon (5 ml) wine vinegar

tablespoon (15 ml) water

teaspoon (1 ml) sugar

tablespoons (25 ml) extra virgin

olive oil

1/4

3/4

cup (175 ml) vegetable oil

Insert the metal blade. Process the egg, egg yolk, lemon juice, wine vinegar, water, sugar and

flour until smooth, about 20 seconds. Transfer the egg mixture to a small (7 or 8-inch [17.5 or

20 cm]) nonstick skillet, and heat over very low heat while gently stirring and scraping the

bottom of the pan with a spatula. When the mixture begins to thicken and resemble a custard

sauce, remove from the heat while still stirring and set in a pan of ice and water to stop mix-

ture from cooking. Stir until the egg mixture is cooled; let rest for 5 minutes. Wash the work

bowl, metal blade and lid in hot soapy water and dry thoroughly.

Insert the metal blade. Process the cooled egg mixture with the dry mustard, kosher salt, and

cayenne until blended, about 1 minute. Scrape the work bowl. With the machine running, add

the olive oil slowly, taking about 30 seconds to add the entire 2 tablespoons (25 ml) . Scrape

the work bowl. With the machine running, add the vegetable oil to the small pusher, one-

quarter cup (50 ml) at a time, and allow the oil to drip slowly into the emulsion. The mayon-

naise will thicken as the oil is added. Taste and adjust seasonings as necessary. Remove to a

container, cover, and keep refrigerated. Keeps 3 to 4 days refrigerated.

Preparation: 15 – 20 minutes

Nutritional analysis per serving:

Calories 115 (97% from fat) • carb. 0g • pro. 1g • fat 13g

sat. fat 1g • chol. 27mg • sod. 4mg • fiber 0g

Basic Vinaigrette

This basic vinaigrette is perfect for a crisp green salad.

Makes about 3/4 cup (175 ml)

clove garlic, peeled

1/2

1/4

1/3

teaspoon (2 ml) kosher salt

tablespoons (25 ml) Dijon-style

mustard

teaspoon (1 ml) freshly ground pepper

cup (75 ml) extra virgin olive oil

cup (75 ml) vegetable oil

1/4

cup (50 ml) wine vinegar

Insert the metal blade. With the machine running, drop the garlic through the feed tube and

process to chop, 10 seconds. Scrape the work bowl. Add the mustard, vinegar, salt, and pep-

per. Process to combine, 10 seconds; scrape the work bowl. With the machine running, add

the oils in a slow, steady stream, about 45 seconds. Process until emulsified. Refrigerate

unused portions; bring to room temperature before using. Process for 10 seconds to emulsify

if separation has occurred.

Note: Basic Vinaigrette may be modified by changing the flavour of the vinegar, mustard or oil.

Try using fresh lemon juice and a little honey for a honey-mustard vinaigrette. Add fresh

herbs, sun-dried tomatoes, or pesto for other flavour changes.

Preparation: 5 minutes

Nutritional analysis per tablespoon (15 ml):

Calories 110 (96% from fat) • carb. 1g • pro. 0g • fat 12 g

sat. fat 2g • chol. 0mg • sod. 116mg • fiber 0g

Pesto

Our pesto is lower in fat than traditional pestos, and just as flavourful.

Makes 3/4 cup (175 ml)

ounce (28 g) Reggiano Parmesan,

cut in 1/2-inch (1.25 cm) pieces

2 to 4 tablespoons (25 to 50 ml) extra virgin

olive oil

clove garlic

tablespoons (25 ml) lightly toasted

pine nuts or walnuts

cups (500 ml) packed fresh basil

leaves, washed and dried

1/4

teaspoon (1 ml) salt

Insert the metal blade. With the machine running, drop the cheese down the feed tube and

process to chop, about 10 seconds. Remove and reserve. With the machine running, drop the

garlic clove down the feed tube; process to chop, about 5 seconds. Scrape down the sides of

the work bowl. Add the basil to the work bowl. Pulse to chop, 20 to 30 times. Scrape down the

sides of the work bowl. With the machine running, add the olive oil to taste in a slow drizzle.

Scrape down the sides of the work bowl, add the reserved cheese, pine nuts and salt, pulse

to incorporate and chop the nuts. Transfer to a jar to store. Let rest for about 30 minutes

before using, to allow the flavours to blend. Refrigerate to store, with a layer of olive oil

poured over the top to prevent discolouration. Keeps 5 days in the refrigerator, or may be

frozen.

Preparation: 5 to 10 minutes

Recipe analysis per 1/2 tablespoon (7 ml) serving:

Calories 25 (84% from fat) • carb. 0g • pro. 1g • fat 2g

sat. fat 0g • chol. 1mg • sod. 29mg • fiber 0g

Cranberry Relish with Toasted Walnuts

Fast and fresh, this relish is delicious with roast turkey, chicken, pork or ham.

Makes 2 cups (500 ml)

1/2

cup (125 ml) walnut halves

cup (125 ml) sugar

cups (500 ml) fresh or frozen

cranberries (do not thaw if using

frozen berries)

strips orange zest

1/2

large navel orange, peeled, cut into

quarters

Preheat oven to 350° F (177° C). Place walnuts in a baking pan and toast until golden brown

and fragrant, about 8 to 10 minutes. Cool slightly.

Insert metal blade in food processor. Process sugar and zest until finely chopped, about

45 seconds. Add cranberries, orange and reserved nuts; pulse until coarsely chopped, about

10 to 12 times. Pulse several more times if a finer consistency is desired.

This relish may be made in advance and stored in the refrigerator until ready to use.

Preparation: 5 – 10 minutes

Nutritional analysis per 2 tablespoons (25 ml):

Calories 52 (29% from fat) • carb. 9g • pro. 1g • fat 2g

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

Simple Tomato Sauce

A simple marinara sauce for pasta, or when reduced,

a tasty topping for homemade pizzas.

Makes 2 cups (500 ml) tomato sauce for pasta / 1-1/4 cups (300 ml)

tomato sauce for pizza.

small onion (3 ounces [85 g] ), cut in

1-inch (2.5 cm) pieces

tablespoons (25 ml) dry white wine or

vermouth

3/4

teaspoon (3 ml) extra virgin olive oil

cloves garlic, peeled

1/8

teaspoon (0.5 ml) kosher salt

teaspoon (0.5 ml) freshly ground

black pepper

1/2

teaspoon (2 ml) dried oregano

1/4 – 1/2 teaspoon (1 – 2 ml) red pepper

flakes (optional, to taste, for a spicier

sauce)

can (19-ounce [539 g]) plum

tomatoes, with juices

sprig fresh basil (6 – 8 large leaves)

Insert the metal blade. Pulse to chop the onion, 10 times. Heat the olive oil over medium heat

in a 2-quart (1.9 L) saucepan. Add the onion, garlic, and oregano. Cook, stirring for 2 to 3

minutes, until the onions begin to soften and the oregano becomes fragrant. Add the canned

tomatoes with their juices, basil sprigs, wine and salt. Bring to a boil, then reduce the heat to

low, cover loosely and simmer for 50 to 60 minutes. Turn off the heat and let cool in the pan

for 10 minutes. Stir in the black pepper and optional red pepper flakes.

Using the metal blade, pulse the sauce 15 times for a rustic, chunky sauce, or process for 2

minutes for a smooth sauce. The sauce is now ready to use for pasta. If you want a sauce for

pizza, return the sauce to the pan. Simmer, uncovered over low heat, for 30 – 40 minutes to

reduce, stirring now and then. Transfer the reduced sauce to a bowl to cool before using as a

pizza topping. Simple Tomato Sauce may be frozen.

Preparation: 10 – 15 minutes, plus 1 hour to cook (add an additional 30 - 40 minutes to make

the reduced Pizza Sauce).

Nutritional analysis per 1/2 cup (125 ml) serving:

Calories 55 (19% from fat) • carb. 89g • pro. 2g • fat 1g

sat. fat 0g • chol. 0mg • sod. 339mg • fiber 2g

Chocolate Sauce

Our Cuisinart Chocolate sauce uses fat free milk

rather than the traditional heavy cream.

Makes 1-1/4 cups (300 ml) / 20 tablespoons (300 ml)

ounces (113 g) good quality bitter-

sweet or semi-sweet chocolate (Lindt,

Callebaut, Ghirardelli), broken into

1-inch (2.5 cm) pieces

tablespoons (25 ml) superfine or bar

sugar

1/2

cup (125 ml) fat-free milk, heat until it

is just bubbling around the edges

ounces (113 g) good quality milk

chocolate (Lindt, Callebaut,

Ghirardelli), broken into 1-inch

(2.5 cm) pieces

1-1/2 teaspoons (7 ml) vanilla

Insert the metal blade. Pulse to chop the chocolates, 20 to 30 times. Add the sugar; process

to chop finely, 45 seconds. With the machine running, pour the hot milk slowly and carefully

down the feed tube; process until the chocolate is melted and smooth, 1 minute. Add the

vanilla; process to combine, 10 seconds.

Serve immediately or transfer to a resealable container and refrigerate. Reheat in a double

boiler or microwave to serve.

Preparation: 10 minutes

Nutritional analysis per tablespoon (15 ml):

Calories 65 (50% from fat) • carb. 8g • pro. 1g • fat 4g

sat. fat 2g • chol. 1mg • sod. 8mg • fiber 0g

Entrées

East-West Chicken and Vegetable

Stir-Fry with Pasta

Asian flavours blend with Italian Reggiano Parmesan

and pasta in this colourful and delicious stir-fry.

Makes 4 servings

boneless, skinless chicken breast

halves (6 – 8) ounces [170 –

227 g ] each)

broccoli crown, about 6 ounces

(170 g) , florets cut off, stem reserved

large carrot, about 4 ounces (113 g),

peeled and cut into 1-1/2-inch

(3.75 cm) lengths

ounces (227 g) dry pasta shapes

such as fusilli, radiatore, penne, or

double elbows

1-1/2 teaspoons (7 ml) cornstarch

1/4 cup (50 ml) chicken stock

ounce (28 g) Reggiano Parmesan

cheese, cut in 1/2-inch (1.25 cm)

cubes

2-1/2 tablespoons (38 ml) Asian sesame oil,

divided

small clove garlic

tablespoons (45 ml) sherry

(Amontillado or medium-dry)

slices peeled ginger, each about the

thickness of a quarter

tablespoons (25 ml) tamari sauce or

soy (low sodium may be used)

1/2

red bell pepper, stem, ribs and seeds

removed, cut to fit the feed tube

1/4

cup (50 ml) slivered almonds, lightly

toasted

yellow bell pepper, stem, ribs and

seeds removed, cut to fit the feed

tube

Trim the chicken of all visible fat. Cut in half crosswise; place on a baking sheet lined with

plastic wrap and freeze for 20 to 25 minutes. Clean the work surface and wash hands thor-

oughly. Using a pasta cooking pot with insert, cook the pasta al dente in lightly salted water

according to package instructions. Drain the pasta; keep the water simmering.

Insert the metal blade. With the machine running, drop the cheese cubes through the feed

tube and process until finely chopped, about 30 seconds. Remove and reserve. With the

machine running, drop the garlic and ginger through the feed tube and process until finely

chopped, about 5 seconds. Remove and reserve.

Insert the slicing disc. Use medium pressure to slice the peppers. Remove to a plate. Using a

vegetable peeler, peel the broccoli stem; trim to fit the small feed tube. Use medium pressure

to slice, remove and reserve. Arrange the carrots horizontally in the large feed tube. Use medi-

um pressure to slice, remove and reserve.

Remove the chicken from the freezer; place in the large feed tube cut side down. Use medium

pressure to slice. Toss with 1 tablespoon (15 ml) of the sesame oil and set aside on a plate

separate from the vegetables. Clean the work surface thoroughly, and wash hands with hot

soapy water. In a small bowl, combine the cornstarch and chicken stock. Set aside.

Heat a large, nonstick stir-fry pan over high heat. When hot enough to make water droplets

dance, stir-fry the chicken until opaque, about 2 to 3 minutes. Remove to a clean plate and

reserve. Add the remaining sesame oil to the pan. When hot, add the garlic and ginger, stir-fry

10 seconds. Add the sliced broccoli stems and carrots. Stir-fry for 45 seconds. Add the broc-

coli flowerets and sliced red bell pepper; stir-fry for another 30 seconds. Return the cooked

chicken to the pan along with the soy sauce and sherry, and cook for 30 seconds. Stir in the

cornstarch mixture, and bring to a boil. Return the pasta to the simmering pasta water to

reheat. Drain and add to the stir-fry pan. Remove from the heat, add half the cheese and toss

to coat with the sauce.

Transfer the stir-fry to a warmed serving bowl. Top with the remaining cheese and the toasted

almonds. Serve immediately.

Preparation: 30 minutes

Nutritional analysis per serving:

Calories 528 (26% from fat) • carb. 59 • pro. 40g • fat 15g

sat. fat 3g • chol. 71mg • sod. 541g • fiber 6g

Salmon and Pesto Potatoes

Just add a simple green salad for a quick and easy dinner.

Makes 4 servings

tablespoon (15 ml) extra virgin

olive oil

1-1/4 pounds (567 g) boneless, skinless

salmon fillet, cut in 5-ounce (142 g)

portions

Yukon Gold or other new potatoes, 4

ounces (113 g) each, well scrubbed,

opposite ends trimmed flat with a

knife

1/2

1/4

teaspoon (2 ml) kosher salt

teaspoon (1 ml) freshly ground

pepper

teaspoons (20 ml) Pesto, p. 30

fresh basil leaves

Preheat the oven to 400˚ F (204˚ C). Cut 4 pieces of aluminum foil, each 16 inches

(40 cm) long.

Brush a 4 x 6-inch (10 x 15 cm) area in the centre of each rectangle with olive oil. Set aside.

Insert the slicing disc. Slice the potatoes, one at a time; remove each potato, restack and

reserve separately. Blanch potatoes in boiling water for 3 – 4 minutes. Drain and let cool.

Season each salmon fillet with salt and pepper. Fan out the slices of one potato on the oiled

portion of a sheet of foil. Spread one teaspoon (5 ml) of the Pesto on the fanned slices. Top

with a salmon fillet. Bring the two cut sides of the foil together over the centre of the salmon,

fold over 1 inch (2.5 cm), then fold over 2 more times. Fold the ends in twice, in 1/2-inch

(1.25 cm) folds, to complete the seal. Repeat until all the salmon and potatoes have been

prepared and wrapped. Bake in the preheated oven for 18 minutes. While the salmon is in the

oven, stack the basil leaves and roll. Slice in 1/8-inch (0.31 cm) intervals to create a chiffon-

ade. The packets will be puffed; prick with the tip of a sharp knife to vent the steam, then

carefully open. Serve immediately on warmed plates sprinkled with the basil chiffonade.

Preparation: 10 – 15 minutes, plus 18 minutes baking time

Nutritional analysis per serving:

Calories 367 (31% from fat) • carb. 27g • pro. 34g • fat 12g

sat. fat 2g • chol. 72mg • sod. 266mg • fiber 2g

Hearty Turkey Chili – Cincinnati Style

Try our heart-smart variation of Cincinnati-Style chili. When served with

cooked spaghetti, kidney beans, chopped onion, grated Cheddar cheese,

and oyster crackers it is known as “Five Way Chili.”

If you prefer beef chili, you can use beef chuck rather than turkey.

Makes 4 servings (served alone); 6 when served Cincinnati style

bell pepper, cored and seeded, cut in

eighths

1/2

teaspoon (2 ml) oregano

teaspoon (2 ml) ground allspice

teaspoon (2 ml) ground cinnamon

small bay leaf

cloves garlic, peeled

1/2

pound (227 g) onions, peeled, cut into

1-inch (2.5 cm) pieces

1-1/2 cups (375 ml) canned crushed

tomatoes

1-1/4 pounds (567 g) boneless, skinless

turkey breast, cut into 1-inch (2.5 cm)

pieces

1/4

cup (50 ml) tomato paste, salt-free if

available

tablespoon (15 ml) good quality

olive oil

1-1/2 cups (375 ml) chicken stock /broth

(low sodium, no fat)

tablespoons (25 ml) chili powder

teaspoon (5 ml) ground cumin

teaspoon (2 ml) ground coriander

1-1/2 cup (375 ml) water

teaspoons (10 ml) wine vinegar

teaspoon (2 ml) kosher salt

1/2

Insert the 4 mm slicing disc; use medium pressure to slice the peppers, then remove and

reserve. Insert the metal blade. With the machine running, drop the garlic through the small

feed tube and process to chop, 10 seconds. Scrape the work bowl. Add the onions; pulse to

chop, 10 to 12 times. Remove and reserve.

Add half the turkey cubes to the work bowl; pulse to chop, 10 to 12 times. Remove and

reserve; repeat with the remaining turkey cubes.

In a large saucepot, heat half the oil over medium heat until shimmering. Sauté the garlic and

onions until tender and lightly browned, about 5 minutes. Stir in the chili powder, cumin,

coriander, oregano, allspice, cinnamon and bay leaf, cook until fragrant, about 5 minutes.

While the onion mixture is cooking, in a 12-inch (30 cm) nonstick skillet, heat the remaining oil

over medium high heat and brown the turkey. Do not turn until nicely browned; break up after

turning. As the turkey is cooked, add it to the onion mixture. When all the meat has been

added, stir in the reserved bell peppers, crushed tomatoes, tomato paste, chicken stock,

water, vinegar, and salt. Cover loosely and bring to a boil. Reduce the heat to low, and sim-

mer the chili for 2-1/2 hours, until the meat is tender and the mixture thickens.

Serve plain, or Cincinnati style.

Preparation: 30 minutes, plus 2-1/2 hours to cook

Nutritional analysis per serving:

Calories 302 (16% from fat) • carb. 20g • pro. 43g • fat 5g

sat. fat 1g • chol. 106mg • sod. 701mg • fiber 5g

Pizza

Pesto, Cheese & Fresh Tomato Pizza

Homemade pesto and fresh, ripe tomatoes make this a great summertime pizza.

Makes one 14-inch (35 cm) pizza or two 9-inch (22.5 cm) pizzas, to serve 4

Pizza Dough, p. 27

1-1/2 ounces (43 g) Italian fontina cheese,

very well chilled

1/2

pound (227 g) firm but ripe plum

tomatoes

tablespoons (45 ml) pesto, p. 30

teaspoon (5 ml) extra virgin olive oil

ounce (14 g) Reggiano Parmesan,

cut in 1/2-inch (1.25 cm) cubes

Cornmeal for dusting the peel or pan

ounces (57 g) fresh mozzarella, very

well chilled

Prepare the Pizza Dough and let rise. Position the top rack of the oven about 8 inches

(20 cm) from the top. If using a baking stone, place it on the rack. Preheat the oven to 500˚ F

(260˚ C).

Bring 6 cups (1.5 L) of water to a boil in a medium saucepan. Cut a shallow “x” in the bottom

of each tomato. Blanch the tomatoes in the boiling water for 30 seconds, then immediately

plunge them into a bowl of iced water. When cool, slip the skins off. Slice the stem end off

each tomato; set aside.

Insert the metal blade. With the machine running, drop the Parmesan cheese cubes down the

feed tube. Process 15 seconds; leave in bowl. Insert the shredding disc. Use medium pres-

sure to shred the mozzarella and fontina. Remove the cheeses to a bowl; toss to combine

and reserve. Insert the slicing disc. One at a time, place the tomatoes in the small feed tube.

Use very light pressure to slice. Place the sliced tomatoes on a triple thick layer of paper tow-

els to drain.

When the dough has risen, punch down, use as is or divide into 2 equal balls. Let rest 10

minutes. Roll the dough out to size. Place on a baker’s peel that has been sprinkled with corn

meal, or on a perforated pizza pan, a pizza screen or baking sheet without sides that has

been sprinkled with corn meal. Brush the edges with the olive oil, then using an offset spatula,

spread the pizza to 3/4-inch (1.88 cm) of the edges with the pesto sauce, using 3 tablespoons

(45 ml) on the 14-inch (35 cm) pizza and 1-1/2 tablespoons (25 ml) on each 9-inch (22.5 cm)

pizza. Sprinkle the pizza(s) with the shredded cheeses. Top with the drained, sliced tomatoes.

Carefully slide the pizza onto the stone (position the peel over the back edge of the stone,

and use a rocking motion to shake and slide the pizza off the peel onto the stone), or place

the pan into the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for even

baking. Bake for another 3 to 6 minutes, until the pizza is bubbly, and the edges of the dough

are golden brown, puffed and crispy. Remove from the oven and let rest on a rack for 2 to 3

minutes before slicing.

Preparation: 1 hour for the pizza dough (Cuisinart recipe, p. 27); then 20 minutes plus

12 minutes to bake

Nutritional analysis per serving:

Calories 365 (from fat 33%) • carb. 46g • pro. 15g • fat 13g

sat. fat 5g • chol. 21mg • sod. 678mg • fiber 2g

Sides

French Cut Green Beans with Shallots

“French cut” green beans take just seconds with the Cuisinart^®DLC-2007C.

Makes 4 servings

pound (454 g) fresh green beans,

trimmed, cut to fit feed tube

horizontally

1/4

cup (50 ml) water

1-1/2 teaspoons (7 ml) balsamic vinegar *

1/8

teaspoon (0.5 ml) white pepper

teaspoon (0.5 ml), kosher salt

large shallots, peeled,

cut into 1-inch (2.5 cm) pieces

teaspoons (10 ml) olive oil

Insert 4 mm slicing disc in food processor. Place beans horizontally in large feed tube and

process using light pressure. Remove and reserve.

Insert metal blade. Process shallot until finely chopped, about 5 seconds.

Warm oil in a 3-1/2-quart (3.3 L) sauté pan over medium heat. Add chopped shallots and

sauté until soft but not browned, about 2 minutes. Add green beans and sauté for 3 to 4

minutes. Add water and reduce heat to low. Cover pan and cook until crisp tender, about 8 to

10 minutes. Remove from heat and add vinegar. Season with pepper and salt. Serve warm.

*Substitute a fruit-flavoured vinegar for a change.

Preparation: 15 minutes

Nutritional analysis per serving:

Calories 66 (31% from fat) • carb. 11g • pro. 2g • fat 3g

sat. fat 0g • chol. 0mg • sod. 46mg • fiber 4g

Savoury Sweet Potatoes with Onions & Currants

A low-fat alternative to traditional, rich sweet potato casseroles.

Makes 6 servings

Cooking spray

strips orange zest (2 x 1/2-inch

[5 x 1.25 cm]), bitter white pith

removed

ounces (57 g) fresh white or wheat

bread

1/2

cup (125 ml) freshly squeezed orange

juice

tablespoons (45 ml) unsalted butter,

at room temperature, divided

cup (125 ml) maple syrup (do not use

pancake syrup)

pounds (907 g) sweet potatoes,

peeled and cut in half crosswise

3/4

1/2

1/4

teaspoon (3 ml) herbs de Provence

teaspoon (2 ml) kosher salt

3/4

1/3

pound (340 g) yellow onions, peeled

and cut in half lengthwise

cup (75 ml) currants

teaspoon (1 ml) freshly ground pepper

Preheat the oven to 350˚ F (177˚ C). Spray an 8 x 8 x 2-inch (20 x 20 x 5 cm) pan (8 cup

[2 L]) with cooking spray. Set aside.

Insert the metal blade. Process the bread until it becomes coarse crumbs, 15 to 20 seconds.

With the machine running, drop 1 tablespoon (15 ml) of the butter through the feed tube and

process 10 seconds to blend with the crumbs. Remove and reserve.

Insert the slicing disc. Arrange the sweet potatoes in the feed tube cut side down; use medi-

um pressure to slice. Remove and reserve. Arrange the onions in the feed tube. Use medium

pressure to slice. Remove and reserve. Wipe the work bowl dry with a paper towel. Insert the

metal blade. Use the pulse to chop the orange zest, about 15 to 20 times. Scrape the work

bowl. Add the orange juice, maple syrup, herbs de Provence, salt, pepper, and remaining but-

ter. Process to combine, 5 seconds.

Arrange one third of the sliced sweet potatoes in a layer in the prepared pan. Top with half the

onions and half the currants. Repeat and end with a layer of sweet potatoes. Drizzle the

orange juice mixture evenly over the entire casserole. Cover loosely with a sheet of foil that

has been sprayed with cooking spray. Bake in the preheated oven for 65 to 75 minutes, until

the potatoes are tender. Remove the foil, sprinkle evenly with the reserved breadcrumb mix-

ture and bake 10 minutes longer. Let rest 10 minutes before serving.

Preparation:15 – 20 minutes, plus 85 minutes baking and resting.

Nutritional analysis per serving:

Calories 269 (18% from fat) • carb. 64g • pro. 5g • fat 4g

sat.fat 4g • chol. 16mg • sod. 182mg • fiber 2g

Asian Slaw with Peanut Dressing

Add cooked pasta and turn this salad into a meal.

Makes 3/4 cups (175 ml) dressing

Makes 6 cups (1.5 L) Asian Slaw

1/4

cup (50 ml) toasted unsalted peanuts

clove garlic

small broccoli spear, washed, florets

trimmed and reserved, stem peeled

green onions, trimmed, cut to fit feed

tube

slices of fresh ginger, peeled, each

about the size of a quarter

small (4 ounce [113 g]) red bell

pepper, stemmed, seeded, quartered

tablespoons (45 ml) peanut butter

(regular or chunky)

small yellow bell pepper, stemmed,

seeded, quartered

1/3

cup (75 ml) rice vinegar

2-1/2 teaspoons (12.5 ml) sugar

ounces (170 g) Napa cabbage,

washed, cut to fit feed tube

1-1/2 tablespoons (25 ml) hoisin sauce

teaspoons (10 ml) Asian (toasted)

sesame oil

ounces (170 g) bok choy, washed, cut

to fit feed tube (include leafy greens if

tender)

1-1/4 teaspoons (6 ml) low-sodium tamari

or soy sauce

ounces (85 g) snow peas or sugar

snap peas, trimmed and strings

removed

4-6

red radishes (3 ounces [85 g]),

washed and trimmed

carrot (3 – 4 ounces [85 – 113 g]),

peeled, cut to fit the feed tube

horizontally

Insert the metal blade. Pulse to chop the peanuts, about 10 times. Remove and reserve. With

the machine running, drop the garlic and ginger down the feed tube to chop, about 5 seconds.

Scrape the work bowl; process 5 seconds longer. Add the peanut butter, sugar, rice vinegar,

hoisin sauce, and tamari. Process until smooth, about 10 seconds. Scrape down the sides of

the work bowl. With the machine running, add the sesame oil in a steady stream through the

feed tube; process until emulsified, about 10 to 15 seconds. Remove and reserve. The dress-

ing may be made several days ahead. Cover well and refrigerate. Let sit for 30 minutes at

room temperature before using.

Clean the work bowl. Insert the shredding disc. Arrange the radishes in the feed tube cut side

down. Use medium pressure to shred. Arrange the carrots horizontally in the feed tube. Use

medium pressure to shred. Insert the trimmed and peeled broccoli stem in the small feed

tube; use medium pressure to shred. Transfer the shredded vegetables and reserved broccoli

florets to a large bowl. Insert the slicing disc. Arrange the green onions in the small feed tube.

Use light pressure to slice. Arrange the peppers in the large feed tube, cut side down; use

medium pressure to slice. Arrange the Napa cabbage in the feed tube, cut side down.

Use medium pressure to slice. Arrange the bok choy in the feed tube; use medium pressure

to slice. Transfer the sliced vegetables to the bowl with the other vegetables. Add the snow

peas and toss the vegetables to combine. Pour the dressing over the vegetables and toss to

coat well. Garnish with reserved chopped peanuts.

Note: You may turn this into an Asian pasta salad by doubling the dressing ingredients and

adding cooked pasta (6 ounces [170 g] dry, cooked according to package directions).

Preparation: 10 minutes plus 30 minutes resting time for the dressing; 10 – 15 minutes

for the vegetables.

Nutritional analysis per serving:

Calories 125 (45% from fat) • carb. 18g • pro. 6g • fat 9g

sat. fat 1g • chol. 0mg • sod. 534mg • fiber 3g

Creamy Tarragon Vidalias

Serve alongside a roasted tenderloin of beef.

Makes 3 cups (750 ml)

3/4

1/3

cup (175 ml) water

1/2

1/4

cup (125 ml) drained nonfat plain

yogurt *

cup (75 ml) sugar

cup (50 ml) mayonnaise, p.29, or

purchased (mayonnaise lowfat)

cup (75 ml) rice wine vinegar

1-1/2 pounds (680 g) Vidalia onions, or any

other sweet onion such as

teaspoon (5 ml) dried tarragon

teaspoon (1 ml) kosher salt

teaspoon (0.5 ml) white pepper

WallaWalla, Oso, Rio, Maui, or Texas

1015, peeled and cut in half vertically

1/4

1/8

In a small non-aluminum saucepan, bring the water, sugar and rice wine vinegar to a boil. Boil

until the sugar has dissolved. Remove from the heat and allow to cool.

Insert the medium slicing disc. Arrange the onions flat side down in the large feed tube and

process to slice. Remove to a large glass bowl, and toss with the cooled sugar and vinegar

mixture. Cover and refrigerate for 24 hours, turning the onions every few hours.

Drain the onions and squeeze dry. Discard the soaking liquid.

Insert the metal blade. Process the drained yogurt, mayonnaise, tarragon, salt and pepper

until smooth, about 10 seconds. Add to drained onions and toss to combine well. Cover and

refrigerate at least 30 minutes before serving to allow flavours to develop.

*To drain yogurt: Line a sieve with a double layer of cheesecloth or a paper coffee filter and

set over a bowl. Place yogurt in sieve; cover and refrigerate at least 8 hours or overnight. You

may need to drain water from bowl occasionally. Refrigerate thickened yogurt in an airtight

container for up to one week. The thickened yogurt will be approximately half its original vol-

ume in 24 hours.

Preparation: 10 minutes, plus 24 hours to marinate the onions and drain the yogurt

Nutritional analysis per quarter cup (50 ml) (prepared with lowfat mayonnaise):

Calories 49 (32% from fat) • carb. 7g • pro. 2g • fat 2g

sat. fat 0g • chol. 2mg • sod. 87mg • fiber 0g

Roasted Garlic and

Parmesan Twice Baked Potatoes

These “dressed up” twice-baked potatoes go well

with grilled London broil or fillets.

Makes four servings

garlic cloves, peeled

Olive oil

green onions, trimmed,

cut into 1-inch (2.5 cm) pieces

1/2

cup (125 ml) evaporated skim milk

large baking potatoes (about 8

ounces [227 g] each), washed,

pierced with a knife

tablespoons (25 ml) unsalted butter,

cut into 4 pieces

1-1/2 ounces (43 g) Reggiano Parmesan

cheese, cut into 1-inch (2.5 cm)

pieces

1/4

teaspoon (1 ml) ground white pepper

teaspoon (1 ml) kosher salt

Preheat oven to 400˚ F (204˚ C). Place garlic cloves in a small ovenproof ramekin and drizzle

with olive oil. Cover with aluminum foil. Lightly brush potatoes with olive oil. Place garlic and

potatoes in preheated oven; roast garlic for 30 to 40 minutes and bake potatoes until fork ten-

der, about 1 hour. When cool enough to handle, cut off part of top of potato and scoop out

flesh leaving a 14-inch (35 cm) thick shell. Reserve flesh and skins.

Insert metal blade. With machine running, drop cheese through small feed tube and process

until finely grated, about 30 seconds; reserve. Place scallions in work bowl and process until

finely chopped, about 5 to 10 seconds. Scrape work bowl. Add garlic, milk, butter, reserved

cheese, pepper and salt. Process until combined, about 12 seconds. Add potato flesh; pulse

in very short quick pulses until just combined, about 10 to 12 times. Scrape bowl and pulse in

very short quick pulses, about 10 more times. Generously fill potato shells with potato-garlic

mixture. Potatoes may be made ahead to this point and refrigerated until ready to bake.

Preheat oven to 350˚F (177˚C). Place potatoes in a 9-inch (22.5 cm) square baking pan and

bake, uncovered, until tops are golden brown and potatoes are hot, about 20 to 25 minutes.

(Add 5 to 10 minutes to baking time if the potatoes are cold from the refrigerator.)

Preparation: 10 – 15 minutes (allow 1 hour to prebake potatoes), plus 25 minutes to twice bake

Nutritional analysis per serving:

Calories 341 (24% from fat) • carb. 55g • pro. 11g • fat 9g

sat. fat 5g • chol. 23mg • sod. 266mg • fiber 4g

Desserts

Toffee Brownies

Our sinfully delicious brownies just melt in your mouth.

Makes 16 servings

Cooking spray

large eggs

ounces (57 g) unsweetened baking

chocolate, broken into 1/2 - inch

(1.25 cm) pieces

teaspoon (5 ml) vanilla extract

1/2

cup (125 ml) all-purpose unbleached

flour

cup (250 ml) sugar

3/4

cup (175 ml) almond toffee bits (such

as Heath^®brand)

1/2

cup (125 ml) unsalted butter, melted

Preheat oven to 350° F (177° C). Lightly coat an 8 x 8-inch (20 x 20 cm) baking pan with

vegetable oil cooking spray. Line pan with foil, allowing two sides to overlap pan for easy

removal from pan. Lightly coat foil lining with vegetable oil cooking spray.

Insert metal blade. Process chocolate until coarsely chopped, about 20 to 25 seconds. Add

sugar and process until chocolate is as fine as the sugar, about 45 seconds. With unit run-

ning, pour melted butter through the small feed tube and process until blended, about 20 to

25 seconds. Scrape work bowl. Add eggs and vanilla; process until fluffy and light, about

10 to 15 seconds. Add flour and toffee bits; pulse until just combined, about 5 to 6 times. Do

not overprocess. Spread in prepared pan. Bake until top of brownies looks set and a toothpick

inserted in the centre comes out almost clean, about 25 to 30 minutes. (Due to the fudgy

nature of the brownies, the toothpick will not be completely clean.) Cool in pan for 15 minutes.

Use foil overhangs to remove from pan and let cool completely before slicing. Cut into 16

squares.

Preparation: 10 minutes, plus 30 minutes to bake.

Nutritional analysis per Brownie:

Calories 202 (52% from fat) • carb. 23g • pro. 2g • fat 12g

sat. fat 6g • chol. 46mg • sod. 69mg • fiber 1g

Double Chocolate Chunk Cookies

Chocolate heaven!

Makes 24 cookies

ounces (113 g) milk chocolate,

chilled,

broken into 1-inch (2.5 cm) pieces

1/4

teaspoon (1 ml) salt

large egg

tablespoons (90 ml) firmly packed

light brown sugar

ounces (113 g) white chocolate,

chilled, broken into 1-inch (2.5 cm)

pieces

tablespoons (90 ml) sugar

tablespoons (50 ml) unsalted butter,

softened

cup (250 ml) plus 2 tablespoons

(25 ml) all-purpose unbleached flour

2-1/4 teaspoons (11.25 ml) vanilla extract

1/3

1/2

cup (75 ml) pecan halves

teaspoon (2 ml) baking soda

Preheat oven to 375˚ F (191˚ C).

Insert the metal blade and add chocolates. Use quick pulses to coarsely chop, about 10 to 12

times. Remove and reserve. Add flour, pecans, soda and salt; process to combine, about 5

seconds. Remove and reserve.

Process egg and sugars for 1 minute. Scrape work bowl. Add butter and vanilla; process for

1 minute. Scrape work bowl. Add reserved chocolate and dry ingredients. Pulse until com-

bined, about 5 times.

Drop by rounded tablespoons (15 ml), about 1 inch (2.5 cm) apart, onto ungreased, nonstick

baking sheets. Bake until golden brown, about 10 to 12 minutes. Let cool on baking sheet for

5 minutes, then transfer to a wire rack to finish cooling.

Preparation: 10 to 15 minutes, plus 20 to 25 minutes to bake and cool

Nutritional analysis per cookie:

Calories 133 (45% from fat) • carb. 17g • pro. 2g • fat 7g

sat. fat 3g • chol. 17mg • sod. 61mg • fiber 0g

Dark Chocolate Ganache Truffles

A chocolate lover’s dream come true.

Makes 1-1/4 cups (300 ml) ganache / 20 truffles

1/4

cup (50 ml) unsweetened Dutch-

process cocoa

1/2

cup (125 ml) heavy cream

1-1/2 tablespoons (25 ml) unsalted butter

ounces (255 g) good quality bitter-

sweet or semi-sweet chocolate such

as Lindt, Ghirardelli, or Callebaut,

broken into 1-inch (2.5 cm) pieces,

chilled

tablespoons (25 ml) brandy or other

liqueur

tablespoon (15 ml) vanilla

Insert the metal blade. Pulse to sift the cocoa; remove and reserve. Pulse to finely chop the

chocolate, 20 to 30 times. Heat the cream in a saucepan or in the microwave until it is just

bubbling at the edges. Stir in the butter. With the machine running, pour the mixture down the

feed tube and process until the mixture is smooth, about 1 minute. Scrape the sides and bot-

tom of the work bowl. With the machine running, add the brandy and vanilla; process to incor-

porate, about 10 seconds. Transfer the mixture to a small bowl. Cover with a piece of plastic

wrap directly on the chocolate. Refrigerate until firm.

Divide the ganache into 20 equal portions. Shape into imperfect balls. Refrigerate 30 minutes.

Dip the balls into the cocoa to coat. Refrigerate for up to a week, or freeze for a month well

wrapped. If necessary, redust the truffles in cocoa.

Preparation: 10 – 15 minutes, plus 2 - 3 hours to chill, and 15 – 20 minutes to shape and dust

the truffles.

Nutritional analysis per truffle:

Calories 97 (66% from fat) • carb. 8g • pro. 1g • fat 8g

sat. fat 4g • chol. 10mg • sod. 3mg • fiber 1g

Basic Cheesecake

Creamy, smooth and simple to prepare. Top with fresh fruit for a special dessert.

Makes 6 servings

lowfat honey graham crackers, broken

into pieces

1/2

cup (125 ml) sugar

tablespoon (15 ml) vanilla

large eggs, at room temperature

tablespoon (15 ml) sugar

tablespoon (15 ml) unsalted butter

pound (454 g) lowfat cream cheese,

at room temperature

Preheat the oven to 325˚ F (163˚ C). Wrap the bottom and sides of a 7 x 3-inch (17.5 x

7.5 cm) springform pan in a sheet of oversized aluminum foil. There should be no seams in

the foil, and it should come up to the top of the pan. Cut off any excess.

Insert the metal blade. Process the graham crackers until they are fine crumbs; add the sugar

and the butter through the feed tube and process until the butter can no longer be seen.

Press into the bottom of the prepared pan. Put in the freezer until ready to fill.

Wipe out the work bowl with a paper towel. Insert the metal blade. Process the cream cheese

until smooth, about 20 to 30 seconds. Add the sugar and vanilla through the feed tube and

process until smooth, about 30 seconds. Scrape down the sides of the work bowl. With the

machine running, add one egg; process to incorporate, about 5 to 10 seconds; scrape down

the sides of the work bowl. Add the second egg; process to incorporate, 5 to 10 seconds;

scrape the work bowl; process for 5 seconds longer. Do not overprocess.

Carefully pour the cream cheese mixture into the prepared pan. Place in a roasting pan, and

set on the rack of the oven. Carefully add hot water to the roasting pan until it reaches

halfway up the sides of the springform pan. This is called a water bath or bain marie. Bake

the cheesecake in the preheated oven for 60 minutes. The cheesecake will still look jiggly in

the centre. (Do not worry – it will firm up as it cools.) Remove the cheesecake from the bain

marie, remove the foil, and place on a rack. Cool completely on a rack, then cover and refrig-

erate for at least 8 hours.

The cheesecake is best made a day ahead. Garnish with fresh fruit if desired.

Preparation: 10 to 15 minutes, plus 1-1/2 hours baking and cooling time.

Nutritional analysis per serving:

Calories 317 (49% from fat) • carb. 30g • pro. 11g • fat 17g

sat. fat 10g • chol. 103mg • sod. 500mg • fiber 0g

Carrot Cake

Wonderful as a 2-layer cake, but try it as a single layer cake,

freezing the second layer for another time.

Makes 8 servings

3/4

pounds (340 g) carrots peeled

1-1/2 teaspoons (7 ml) vanilla

1-1/2 cups (375 ml) all-purpose flour

3/4

cup (175 ml) pecans or walnuts,

lightly toasted (3 ounces [85 g])

teaspoon (5 ml) baking powder

teaspoon (1 ml) baking soda

teaspoon (0.5 ml) salt

1/2

3/4

cup (125 ml) golden raisins

1/4

1/8

cup (175 ml) well drained pineapple

chunks (juice packed)

teaspoon (5 ml) cinnamon

teaspoon (3 ml) ginger

3/4

pound (340 g) lowfat cream cheese

3/4

1/4

ounces (113 g) white chocolate, such

as Lindt or Callebaut, not imitation

white coating

teaspoon (1 ml) freshly grated nutmeg

cup (250 ml) brown sugar, packed

cup (50 ml) vegetable oil

large eggs

toasted pecan or walnut halves

1/4

Preheat the oven to 350˚ F (177˚ C). Spray two 8 x 2-inch (20 x 5 cm) round cake pans

cups [1.5 L] each) with cooking spray; line the bottom with a round of waxed paper or

parchment paper and spray again. Set aside.

Insert the shredding disc; use medium pressure to shred the carrots. Divide carrots in half.

Steam half the carrots until tender, about 6 to 8 minutes. Reserve the remaining raw carrots.

Insert the metal blade. Pulse the flour, baking powder, baking soda, salt, cinnamon, ginger

and nutmeg to quick sift. Remove and reserve. Process the steamed carrots until smooth, 10

to 15 seconds. Add the brown sugar and oil; process until smooth, 10 seconds. Add the eggs

one at a time, processing 10 seconds after each addition. Add the vanilla; process to com-

bine, 5 seconds; scrape the bottom and sides of the work bowl. Add the flour mixture; pulse

to incorporate, about 10 times. Add the pecans, raisins and pineapple. Pulse until

just combined

Divide the batter evenly between the two prepared pans. Bake in the preheated 350° F

(177° C) oven for 30 to 35 minutes, until a cake tester comes out clean when inserted in the

centre. Cool in the pans for 10 minutes, then invert onto a wire cooling rack and remove the

waxed or parchment paper. Cool completely before frosting. This cake is actually better when

made a day ahead. The layers may also be well wrapped and frozen. Frost with the White

Chocolate Cream Cheese Frosting and garnish with pecan halves.

White Chocolate Cream Cheese Frosting:

Insert the metal blade. Process the cream cheese until smooth. In a double boiler over hot

water, carefully melt the white chocolate – do not stir, or the chocolate will seize. With the

machine running, pour the melted chocolate down the feed tube and process until smooth.

This will make enough frosting to frost the layers and sides of the carrot cake. Use an offset

spatula to frost the cake.

Preparation: 20 – 25 minutes, plus 2 hours to bake and cool; 30 minutes to prepare frosting

and assemble the cake

Nutritional analysis per serving:

Calories 610 (45% from fat) • carb. 75g • pro. 11g • fat 31g

sat. fat 10g • chol. 73mg • sod. 444mg • fiber 4g

Basic Flaky Pastry Dough

This recipe makes ample crust for a 9 to 11-inch (22.5 to 27.5 cm) regular or

deep-dish pie or tart. Leftover pastry may be rolled out and cut into shapes to

garnish the pie, or brushed with milk, sprinkled with sugar or cinnamon and sugar,

and baked until lightly browned.

For a single crust pie or tart:

For a double crust pie:

1-1/2 cups (375 ml) all-purpose flour

cups (750 ml) all-purpose flour

1/4

1/8

teaspoon (1 ml) salt

1/2

1/4

teaspoon (2 ml) salt

teaspoon (0.5 ml) baking powder

teaspoon (1 ml) baking powder

tablespoons (125 ml) unsalted butter,

cut in 1/2-inch (1.25 cm) pieces, well

chilled

tablespoons (250 ml) unsalted butter,

cut in 1/2-inch (1.25 cm) pieces, well

chilled

tablespoons (25 ml) vegetable

shortening (Crisco), cut in 1/2-inch

(1.25 cm) pieces, well chilled

tablespoons (25 ml) vegetable

shortening, cut in 1/2-inch (1.25 cm)

pieces, well chilled

2 to 4 tablespoons (25 to 50 ml) ice water

5 to 8 tablespoons (75 to 125 ml) ice water

Insert the metal blade. Process the flour, salt and baking powder to sift, 10 seconds. Add the

well-chilled butter and shortening. Use short rapid pulses until the mixture resembles coarse

corn meal and no pieces of butter larger than a “pea” remain visible, 15 to 20 pulses. Sprinkle

half the maximum ice water on the flour and butter mixture, then pulse 5 or 6 times. The

dough will be crumbly, but should begin to hold together when a small amount is picked up

and pressed together. Sprinkle on more water, a teaspoon (5 ml) (two [10 ml] for the two-crust

recipe) at a time, with 2 to 3 quick pulses after each addition, adding just enough water for the

dough to hold together easily when pressed into a ball. Add the liquid sparingly so that the

dough is not sticky. Do not overprocess or the pastry will be tough, not tender and flaky.

Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a

disc about 6 inches (15 cm) in diameter (two discs for the two-crust recipe). Wrap in plastic

wrap and refrigerate for 1 hour before continuing to allow the gluten in the flour to rest. The

dough will keep refrigerated for up to 3 days, or may be frozen (double wrapped) for up to a

month. Thaw at room temperature for an hour before using.

To bake the pastry blind for a single crust filled pie or tart, roll out pastry 1/8-inch (0.31 cm)

thick to fit pan; crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes.

Preheat the oven to 400° F (204° C). Line with a sheet of aluminum foil or parchment paper

and fill with pie weights, dry rice or beans. Bake for 15 minutes.

Preparation: 5 – 10 minutes, plus 30 minutes to rest

Nutritional analysis per serving (single crust-double for 2 crusts):

Calories 143 (62% from fat) • carb. 12g • pro. 2g • fat 10g

sat. fat 5g • chol. 21mg • sod. 55mg • fiber 0g

Deep Dish Pear and Apple Pie

Pears and apples combine to make a delightful taste combination.

You may also choose to use all pears or all apples.

Makes a 10-inch (25 cm) deep dish pie - 12 servings

Pastry for a 2-crust pie, p.45

tablespoons (50 ml) unbleached

all-purpose flour

ripe but firm pears, about 8 ounces

(227 g) each, peeled, cored and

quartered

3/4

cup (175 ml) dried cranberries (or

dried tart cherries, dried blueberries,

or raisins)

Granny Smith Apples, about 8

ounces (227 g) each, peeled, cored

and quartered

1/4

cup (50 ml) real maple syrup

(not pancake syrup)

Juice of 1 lemon + 1 tablespoon (15 ml)

freshly squeezead lemon juice

1-1/2 teaspoons (7 ml) vanilla

Preheat the oven to 400˚ F (204˚ C).

Roll out half the pastry to fit a 10-inch (25 cm) deep-dish pie plate, leaving a 1/2-inch

(1.25 cm) overhang. Refrigerate until ready to use.

Insert the slicing disc. Arrange the pear quarters in the feed tube. Use medium pressure to

slice. Repeat until all the pears are sliced. Transfer to a bowl and toss gently with the juice of

half the lemon. Reserve. Arrange the apple quarters in the feed tube. Use medium pressure to

slice. Transfer to a bowl and toss with the juice of half the lemon. Insert the metal blade.

Process the remaining lemon juice, maple syrup and vanilla to combine.

Layer half the apples in the prepared piecrust; sprinkle with 1 tablespoon (15 ml) of the flour

and 3 tablespoons (45 ml) of the dried cranberries. Top this with a layer of half the pears

sprinkled with 1 tablespoon (15 ml) of the flour and 3 tablespoons (45 ml) of the dried

cranberries. Repeat both layers. Drizzle the maple syrup mixture evenly over the top of the

fruit. Roll out the remaining piecrust about 1/8-inch (0.31 cm) thick to fit the pie plate. Brush

the edges of the bottom crust with a little water. Carefully lay the top crust on the pie. Press

gently to seal. Trim to the edge of the pie plate; crimp or flute decoratively. Make about 10 to

12 slits in the top crust decoratively with the tip of a very sharp knife. If desired, roll out some

of the leftover crust and cut with small decorative cookie cutters. For this pie, you could use

pears, apples and leaves. Brush the bottoms of the shapes with a little water and lay atop the

crust in a decorative fashion.

Bake the pie in the bottom third of the preheated oven for 60 to 70 minutes, covering the

edges with foil if they begin to get too browned after about 35 to 40 minutes. Let the pie rest

on a cooling rack at least an hour before serving.

Preparation: 15 – 20 minutes (plus time to prepare pastry crust), 2 – 3 hours to bake and cool

Nutritional analysis per serving:

Calories 366 (48% from fat) • carb. 44g • pro. 4g • fat 20g

sat. fat 11g • chol. 41mg • sod. 112mg • fiber 4g

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