04cu13060_chm3_ib 7/16/04 3:51 PM Page 1
INSTRUCTION AND
RECIPE BOOKLET
POWERSELECT™
CHM-3
Electronic Hand Mixer
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
04cu13060_chm3_ib 7/16/04 3:51 PM Page 3
4. Beater Release Button
Conveniently located for easy
ejection of beaters.
FEATURES
AND BENEFITS
4.
6.
220 Watts of Power
5. Extra-Long Beaters
Powerful enough to easily cut through a
double batch of cookie dough or butter
right out of the refrigerator.
Two extra-long, extra-wide beaters for
superior, faster aerating, mixing, and
whipping. Designed with no center
post to prevent ingredients from
clogging up beaters. Beaters are
easy to clean and dishwasher-safe.
Maximum Comfort
Balanced to do more work for
you. The shape of the unit allows
maximum possible power and balance.
Stress-free grip provides unparalleled
comfort and control, even during
extended mixing.
2.
6. Heel Rest
Allows mixer to rest squarely
on countertop.
5.
7. Easy To Clean (not shown)
The PowerSelect™ Mixer has a
smooth, sealed base; it wipes
clean instantly.
Automatic Feedback
No need for a power boost. An electronic
feedback mechanism automatically
feeds in extra power when needed.
It assures that the mixer will not bog
down, even when mixing heavy loads.
3.
1. Speed Control
Provides fingertip control of
all speeds.
2. Exclusive Rotating Swivel Cord
Unique swivel cord can be
positioned for comfort with
right- or left-handed use.
(Patent pending)
2.
1.
3. Spatula Included
3
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Speed 3
USE AND CARE
QUICK
• Whip egg whites
REFERENCE CHART
• Complete whipping cream
• Whip butter or cream cheese to light
and fluffy consistency for dips
and spreads
Inserting Beaters
1. Unplug the mixer and set the speed
control to the OFF position.
2. Insert beater with collar into larger
hole. Push beater in until it clicks
into place. Insert the beater without
collar into the smaller hole. Push
beater in until it clicks into place.
Mixing Techniques
The PowerSelect™ Mixer should always
be set on the lowest speed when you
start mixing.
RECIPES
Speed 1
• Start mixing most ingredients together
• Combine dry ingredients
• Cream butter and sugar to mix
• Mix heavy cookie doughs
• Mash potatoes/squash
• Add nuts, chips, dried fruit to doughs
and batters
Mixing Tips
• Always read entire recipe and measure
all ingredients before beginning the
mixing process.
• For best results, do not measure flour
directly from the bag. Pour into a
container or bowl, scoop out the flour
and level with the back of a knife or
spatula. For flour stored in a container,
stir before measuring.
Cleaning and Removing Beaters
1. Before cleaning the PowerSelect™
Mixer, set the speed control switch
to OFF and unplug it from the wall
outlet. Press down on the beater
eject button and remove beaters
from the mixer. Wash the beaters
after each use in hot, soapy water
or in a dishwasher.
• Add flour to batters, or liquids to
dry ingredients
• Start mixing frostings
• Start mixing cake mixes
• Add eggs to batters/doughs
• Start to whip potatoes/squash
• Mix pudding batters
• Eggs, butter or cream cheese combine
more thoroughly at room temperature.
2. NEVER PUT THE MOTOR
HOUSING IN WATER OR OTHER
LIQUID TO CLEAN. Wipe with a
damp cloth or sponge. Do not use
abrasive cleansers, which could
scratch the surface.
• Remove butter for recipe first and cut
into 1⁄2-inch pieces, then measure
out remaining ingredients for recipe.
This will hasten the warming process.
Do not warm butter for baking in a
microwave unless instructed to do so.
Microwaving can melt butter; melted
butter will change the final product.
• The best cheesecakes are made
when the eggs and cream cheese
are a similar room temperature. While
the Cuisinart® hand mixer can easily
mix cold cream cheese, the trick is
Speed 2
• Complete beating cake mixes
• Mix scratch cake batters
• Cream butter and sugar until light
and fluffy
• Complete mixing frostings
• Whip potatoes/squash
• Beat whole eggs/yolks
• Whip cream
Larger
Hole
Collar
4
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not to add too much air, which can
cause cracking.
• For best results, use heavy cream, cold
from the refrigerator, for whipped cream.
• For best results, whip egg whites in a
spotlessly clean stainless steel or glass
mixing bowl. If available, use a copper
mixing bowl. Chocolate chips, nuts,
Bake in the preheated oven: 18–20
minutes for regular muffins, 14–16
minutes for mini muffins, until lightly
browned and springy to touch in
the center. Serve warm with Maple
Orange Butter. (Muffins may be
made ahead and frozen. Thaw and
warm before serving.)
SWEETS
Cinnamon Muffins
These tasty muffins are just right for
a holiday bread basket.
Makes 12 regular or 24 mini muffins
cooking spray
raisins, etc. can be added using
speeds 1 or 2 of your hand mixer.
• To separate eggs for any recipe, break
them one at a time into a small bowl,
gently remove yolks, then transfer egg
whites to spotlessly clean mixing bowl.
If a yolk breaks into the egg white,
reserve that one for another use. Just
a drop of egg yolk in the white will pre-
vent the whites from whipping properly.
2
3
1
cups unbleached all-purpose flour
tablespoons brown sugar, packed
tablespoon baking powder
teaspoon cinnamon
teaspoon salt
large eggs
cup evaporated skimmed milk (not
reconstituted), or whole milk
cup unsalted butter, melted
and cooled
Nutritional information per serving
(1 regular or 2 mini muffins):
Calories 155 (29% from fat) • carb. 22g
• pro. 5g • fat 5g • sat. fat 2g • chol. 46mg
• sod. 208mg • calc. 141mg • fiber 1g
1
1
⁄
4
2
1
Maple Orange Butter
Maple Orange Butter also makes a great
spread for pancakes, waffles,
biscuits or scones.
1
⁄
4
Makes 3⁄4 cup
• To achieve the best volume when
whipping egg whites, the mixing bowl
and beaters must be spotlessly clean
and free of any fat, oil, etc. (Plastic
bowls are not recommended for whip-
ping egg whites.) The presence of any
trace of fat or oil will prevent the egg
whites from increasing in volume. Wash
bowl and attachments thoroughly
before beginning again.
• Occasionally ingredients may stick to
the sides of the mixing bowl. When this
occurs, turn mixer off and scrape the
sides of the bowl with a rubber spatula.
1
Preheat the oven to 375°F. Spray
12 regular or 24 mini muffin cups.
Place the flour, brown sugar, baking
powder, cinnamon, and salt in a
medium bowl. Mix on Speed 1 for
30 seconds to combine and break
up brown sugar; reserve.
⁄2
cup unsalted butter, room temperature
tablespoons maple syrup
(not pancake or sugar syrup)
zest of 1 orange, finely chopped
2
Use Speed 3 to beat butter in a mixing
bowl until light and fluffy, about 1 minute.
Add maple syrup and orange zest; beat
on Speed 3 for 1 minute longer until
fluffy and completely combined.
Place the eggs in a second bowl. Beat
on Speed 2 until slightly foamy,
30 seconds. Then, mixing on Speed 3,
add the milk and melted butter; mix
for 15 seconds. Pour over the dry
ingredients, and use Speed 1 to stir in
until the ingredients are just moistened.
Scoop into the prepared muffin cups.
Nutritional information per serving (1 tablespoon):
Calories 76 (88% from fat) • carb. 2g
• pro. 0g • fat 8g • sat. fat 5g • chol. 21mg
• sod. 1mg • calc. 6mg • fiber 0g
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2
⁄
3
cup chocolate chips
(semisweet or milk)
cup Bits O’Brickle® or
shredded coconut
cooled chocolate, mix 20 seconds on
Speed 1. Add flour mixture, mix on
Speed 1 until combined, 30 seconds.
Add chocolate morsels and walnuts,
mix on Speed 1 to blend, 10 seconds.
Scoop out dough in 11⁄2 tablespoon
amounts onto prepared baking sheets.
(For ease, speed and uniformity, you
may use a #40 ice cream scoop.)
Bake in the preheated oven for 10–12
minutes. Let cool on pans 2 minutes,
then transfer to a wire rack to cool
completely. Just before serving, dust
lightly with powdered sugar if desired.
Double Chocolate Walnut
Brownie Drops
2
⁄
3
A brownie in a bite!
⁄
3
cup M&M® candies
cup raisins, dried cranberries or
dried tart cherries
2
2
Makes 26
⁄
3
2
ounces unsweetened chocolate,
chopped
cups all-purpose flour
teaspoon baking powder
teaspoon salt
tablespoons unsalted butter,
cut in 8 pieces
cup granulated sugar
cup brown sugar, firmly packed
large egg
cooking spray
1
1 ⁄2
1
⁄
2
2
1
Preheat oven to 350°F. Combine flour,
soda and salt in a small bowl; reserve.
In a large mixing bowl, cream butter
and sugars on Speed 1 until light and
fluffy, about 1–2 minutes. Add eggs and
vanilla; beat on Speed 1 until well
blended, about 1 minute.
Add flour mixture to creamed mixture in
4 additions; beat on Speed 1 after each
addition until well blended. Add oats in
4 additions; beat on Speed 2 after each
addition until well mixed. Add pecans
and continue beating on Speed 1 until
just blended. Add chocolate chips and
next 3 ingredients; continue mixing
on Speed 1 until well blended, about
20–30 seconds.
Spray baking sheets with cooking
spray or line with parchment paper.
Drop dough by rounded tablespoons,
2 inches apart, onto baking sheet
and bake until golden brown, about
10–12 minutes. Remove from baking
sheet and cool on wire rack.
⁄
8
1
⁄
2
2
1
⁄
1
1
Nutritional information per serving:
Calories 151 (48% from fat) • carb. 18g
• pro. 2g • fat 8g • sat. fat 4g • chol. 18mg
• sod. 59mg • calc. 15mg • fiber 1g
1 ⁄2
teaspoons vanilla extract
cup mini chocolate morsels
cup chopped walnuts
powdered sugar for garnish
2
⁄
3
3
2
⁄
Oatmeal Monster Cookies
These yummy cookies may just become
your all-time favorites. They are loaded with
goodies and sure to wow family and friends.
Melt the chocolate in a double boiler
over hot water or in a microwave
according to manufacturer’s directions.
Let cool. Preheat oven to 350°F.
Line baking sheets with parchment or
nonstick baking liner sheets.
Place the flour, baking powder and salt
in a medium bowl; mix on Speed 1 for
20 seconds to combine. Reserve.
Makes 5 dozen cookies
2
cups all-purpose flour
teaspoons baking soda
teaspoon salt
cups butter
cups light brown sugar
cups sugar
1
1 ⁄2
1
1
1 ⁄3
1
1 ⁄3
Place the butter and sugars in a
1
1 ⁄3
medium bowl. Mix on Speed 1 for 30
seconds, then mix on Speed 3 until light
and fluffy, 2 minutes. Add the egg and
vanilla, mixing on Speed 2 until
2
1 ⁄2
large eggs
1
teaspoons vanilla extract
cups quick-cooking oats
cup chopped pecans
4
2
⁄
3
combined, 20 seconds. Add melted,
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Nutritional information per cookie:
Calories 165 (40% from fat) • carb. 23g
• prot. 2g • fat 7g • sat. fat 4g • chol. 18mg
• sod. 91mg • calc. 25mg • fiber 1g
sugar in a large bowl. Use Speed 1 to
blend, 30 seconds. Cream until light
and fluffy using Speed 3, 11⁄2 minutes.
Add syrup, eggs, and zests. Mix on
Speed 2 for 30–40 seconds until
smooth. Add extracts; mix on Speed
1 for 30 seconds.
Using 11⁄2 tablespoons of dough, shape
into round balls and dip in remaining
sugar to coat. (For ease and speed, use
a number 40 ice cream scoop.) Arrange
balls on parchment-lined baking sheet
21⁄2 inches apart. Press each ball
Mocha Chocolate Chip Cookies
Serve these delicious cookies with ice cream
for a special dessert or with a glass of
milk for a late night snack.
Bits O’Brickle® is a registered trademark owned by the Hershey
Chocolate and Confectionery Group.
M&M’s® is a registered trademark owned by Mars, Inc.
Makes 31⁄
2
dozen cookies
1
1 ⁄2
tablespoons instant coffee granules
tablespoon hot water
cups all-purpose flour
teaspoons baking soda
teaspoon salt
1
2
1 ⁄4
1
Lemon-Lime Sugar Cookies
1
Cookies with a little “zest”!
⁄
4
1
cup butter, slightly softened
cup firmly packed light brown sugar
cup sugar
Makes 50 cookies
3
⁄
4
3
⁄
4
4
cups all-purpose flour
teaspoons baking soda
teaspoon salt
cup (1 stick) unsalted butter,
cut in 8 pieces
gently with the bottom of a flat glass.
Bake in preheated 350°F oven for
1
large egg
2
1
1
1 ⁄4
teaspoons vanilla extract
cups semi-sweet chocolate chips
cup chopped pecans, toasted
cooking spray
⁄
2
2
10–12 minutes, until crackled and just
beginning to turn golden. Remove from
oven, let cool on baking sheet for 2–3
minutes, then transfer to a wire rack to
cool completely. Store between sheets
of waxed paper in an airtight container.
1
1
1 ⁄2
⁄
1
1
2 ⁄2 cups granulated sugar, divided
1
⁄
2
cup Lyle’s Golden Syrup®
(may use light corn syrup)
large eggs
Preheat oven to 350°F. Combine instant
coffee granules and water in a small
bowl; reserve. Combine flour, soda and
salt in a small bowl; reserve.
In a large mixing bowl, cream butter
and sugars on Speed 2 until light
and fluffy, about 1–2 minutes.
Add coffee/water mixture, egg and
vanilla; and mix until well blended,
about 30 seconds.
Add flour mixture; mix on Speed 1 until
combined, about 30 seconds. Scrape
bowl with a spatula and continue mixing
until well blended, about 30 seconds.
Add chocolate chips and pecans; mix
2
Tip: to chop zest easily, place zest in
zest of 1 lemon (bitter white pith
removed), finely chopped
zest of 1 lime (bitter white pith
removed), finely chopped
teaspoon lemon extract
teaspoon lime extract
workbowl of a Cuisinart® MiniPrep Plus
with 1⁄
cup of the sugar from the recipe.
4
Pulse on chop 10–15 times, then process
continuously until finely chopped,
30–40 seconds.
1
1
Nutritional information per cookie:
Calories 116 (31% from fat) • carb. 19g
• pro. 1g • fat 15g • sat. fat 2g • chol. 13mg
• sod. 72mg • calc. 5mg • fiber 0g
Preheat oven to 350°F. Line baking
sheets with parchment.
Place the flour, baking soda, and salt in
a medium bowl. Use Speed 1 to blend
and aerate, 20 seconds. Reserve.
Cuisinart® is a registered trademark of Cuisinart, Stamford, CT.
Lyle’s Golden Syrup® is a registered trademark owned by Tate
and Lyle Industries Ltd.
Place the butter and 2 cups of the
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04cu13060_chm3_ib 7/16/04 3:51 PM Page 8
on Speed 1 until just combined, about
20–30 seconds.
Place the egg whites and cream of
tartar in a medium mixing bowl. Start
mixing the egg whites and cream of
tartar on Speed 1, increasing gradually
to Speed 3. Whip until soft peaks form,
11⁄2 to 2 minutes (depending on temper-
ature of egg whites). Sprinkle sugar 1
tablespoon at a time over egg whites
and beat on Speed 3 after each addi-
tion, until stiff peaks form and mixture is
shiny but not dry, about 4 minutes total.
tric circles of meringue into the 3-inch
rounds. Pipe another 2 circles on the
outermost edge of the meringues. Bake
as directed, but increase the baking and
resting time to 2 hours. Makes 4.
Spray baking sheets with cooking spray
or line with parchment paper. Drop by
rounded tablespoons, 2 inches apart,
onto baking sheets. Bake until golden,
about 10–12 minutes. Cool slightly
on baking sheet and then transfer to
a wire rack.
Apple Cranberry Coffee Cake
This versatile cake can be served as a
breakfast or brunch cake, or warmed for
dessert and topped with a scoop of vanilla
ice cream or softly whipped cream.
Nutrition information per cookie:
Calories 155 (50% from fat) • carb. 18g
• pro. 1g • fat 9g • sat. fat 9g • chol. 22mg
• sod. 52mg • calc. 8 mg • fiber 2g
Add the vanilla and beat on Speed 1 to
blend in, 10 seconds.
Makes 18–24 servings
cooking spray
Using a clean rubber spatula, fold in
chopped chocolate. Drop meringue mix-
ture by rounded tablespoons onto pre-
pared baking sheets, or gently place it
in a large pastry bag fitted with a 3⁄8-inch
plain tip and pipe out “kisses”. Bake in
preheated oven for 11⁄2 hours; do not
peek. Turn off oven and let sit in warm
oven for an additional 11⁄2 hours to dry
out. Transfer to a wire rack to cool com-
pletely. Store in an airtight container.
3
cups sliced apples *
Meringue Kisses
Light as a cloud, these sweet little kisses are
just the thing when the sweet tooth bites.
(peel, core, quarter apples, cut into
1
⁄
8-inch slices)
juice of 1 lemon
3
⁄
4
cup brown sugar, firmly packed
tablespoon ground cinnamon
teaspoon freshly grated nutmeg
cup dried cranberries
(may substitute dried cherries,
blueberries or raisins)
cups all-purpose flour
tablespoon baking powder
teaspoon salt
Makes 36
1
1
2
tablespoon butter, melted
tablespoons powdered sugar
large egg whites
teaspoon cream of tartar
cup granulated sugar
1
⁄
2
2
1
⁄
4
1
⁄
4
8
3
⁄
3
(superfine is best)
1
Nutritional information per “kiss”:
Calories 26 (19 from fat) • carb. 5g
• pro. 0g • fat 1g • sat. fat. 0g • chol. 0mg
• sod. 8mg • calc. 1mg • fiber 0g
1
2
teaspoon vanilla or almond extract
ounces chopped semi-sweet or
3
⁄
4
2
1
cups granulated sugar
1
bittersweet chocolate ( ⁄8-inch chop)
cup unsalted butter, cut into
1
⁄
2-inch pieces
Tip: Meringues are best when made on
dry day.
To make “nests” for mousse:
Draw 3-inch circles on the underside of
parchment sheet. Butter and dust upper
side with powdered sugar. Pipe concen-
4
2
large eggs
teaspoons vanilla extract
Preheat oven to 225°F. Line 2 baking
sheets with parchment paper. Brush the
parchment lightly with the melted butter,
then dust with powdered sugar, shaking
off excess sugar.
Preheat oven to 350°F. Lightly coat a
13x9x2-inch rectangular baking pan
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04cu13060_chm3_ib 7/16/04 3:51 PM Page 9
(15-cup) with cooking spray. Place the
apples, lemon juice, brown sugar, cin-
namon, nutmeg, and dried cranberries
in a medium bowl. Toss gently to com-
bine; reserve.
Place the flour, baking powder, and salt
in a medium bowl. Mix on Speed 1 to
blend and aerate, 15 seconds; reserve.
seconds. Add egg yolk and mix on
Speed 1 until crumbly, 15 seconds.
Press into bottom of prepared pan.
Bake in preheated oven for 10 minutes,
until slightly puffed (crust may have
cracked appearance – that is normal).
Place on a rack to cool. When the pan
is cool to touch, wrap a sheet of
aluminum foil around the bottom and
sides of the pan so that it comes up at
least 2 inches.
Place cream cheeses and sugar in a
large mixing bowl. Beat on Speed 1
until combined and smooth, 2 minutes.
Using Speed 1, add eggs, one at a
time, mixing for 15 seconds after each
addition. Scrape the bowl. Add corn-
starch; mix on Speed 1, 20 seconds.
Scrape the bowl. Add half-and-half
mixture and vanilla, mix on Speed 1
until smooth and completely combined.
Cappuccino Cheesecake
Coffee and dessert, all in one!
Makes 12–16 servings
2
⁄2
tablespoons instant espresso powder
cup half-and-half
cooking spray
1
3
tablespoons unsalted butter,
1
cut in ⁄2-inch pieces
Place the sugar and butter in a large
bowl. Mix on Speed 1 to cream until
well blended, 1 minute. Add eggs and
vanilla; mix on Speed 2 until smooth
and creamy, about 50 seconds. Add
the flour mixture; mix on Speed 1 until
combined and smooth, 1 minute. Batter
will be very thick. Spread two thirds of
the batter in the prepared pan. Top
evenly with the apple and cranberry
mixture. Spoon the remaining batter
randomly over the top of the apple mix-
ture. Bake in preheated oven for 55–60
minutes, until a tester inserted in the
center comes out clean. Cool in pan on
a wire rack for at least 30 minutes
before cutting.
1
2 ⁄2
cups granulated sugar, divided
cup all-purpose flour
cup unsweetened cocoa
teaspoon cinnamon
teaspoon baking powder
teaspoon salt
large egg yolk
ounces cream cheese (regular),
at room temperature
ounces lowfat cream cheese, at
room temperature
large eggs, not cold from refrigerator*
tablespoons cornstarch
teaspoons vanilla extract
chocolate curls for garnish, optional
3
⁄
4
4
1
⁄
1
⁄
2
1
⁄
4
1
⁄
8
1
16
16
4
2
2
Pour the mixture over the cooled crust.
Place the pan in a larger aluminum pan
and place in the oven; add enough
hot water to the outer pan so that it is
1
* About 11⁄2 pounds apples before trimming.
⁄
2-inch deep. Bake in the preheated
In a small bowl dissolve the espresso
powder in the half-and-half; reserve.
Preheat oven to 350°F. Lightly coat a
9 x 3-inch springform or cheesecake
pan with cooking spray.
Place the butter and 1⁄4 cup of the sugar
in a medium bowl. Mix on Speed 2 to
cream, 11⁄2 minutes. Add flour, cocoa,
cinnamon, baking powder, and salt;
mix on Speed 1 until combined, 30
350°F oven for 60–70 minutes, until the
cheesecake is pulling away from the
sides of the pan; the center will be jig-
gly. Remove from the oven, remove the
foil and let cool completely on a rack.
Refrigerate at least 4 hours before
serving. Garnish with chocolate curls if
desired.
Nutritional information per serving (24 pieces):
Calories 253 (31% from fat) • carb. 56g
• pro. 3g • fat 9g • sat. fat 5g • chol. 75mg
• sod. 151mg • calc. 31mg • fiber 2g
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04cu13060_chm3_ib 7/16/04 3:51 PM Page 10
1
⁄
2
cup flavorless vegetable oil (or use a
nut oil such as almond or walnut)
teaspoons vanilla extract
teaspoon almond extract
powdered sugar for dusting, or
Orange Apricot Glaze
*Warm cold eggs safely before using
by placing in a bowl of hot (not boiling)
water for 10 minutes. They will incorpo-
rate more easily into your mixture.
batter one third at a time. Gently spoon
into the prepared pan and bake in the
preheated oven for 60 minutes, until
a cake tester comes out clean when
tested. Invert the pan immediately onto
a wire rack and let the cake cool com-
pletely in the pan upside down on the
rack. This will take about 21⁄2 to 3 hours.
1
1 ⁄2
1
Nutritional information per serving (16 servings):
Calories 368 (48% from fat) • carb. 41g
• pro. 8g • fat 20g • sat. fat 12g • chol. 116mg
• sod. 290mg • calc. 89mg • fiber 1g
Preheat oven to 325°F. Have ready a
10-inch angel food or tube pan
(preferably one that is one piece).
Run a long thin knife around the outer
and tube edges of the pan and turn the
cake out of the pan onto the rack. Use
a long wooden skewer to loosen the
cake from the center tube. Remove
cake from pan. Wrap in plastic wrap
and store at room temperature for up to
2 days or refrigerate up to 4 days.
(Cake may be also be double-wrapped
and frozen – thaw before serving.)
Dust with powdered sugar before
serving – serve with a drizzle of the
Orange Apricot Glaze.
Variation:
Place the egg whites in a large, clean
stainless or glass mixing bowl. Using
Speed 3, whip egg whites until frothy
and foamy, about 30 seconds, then add
lemon juice. Continue to whip until thick
After the cheesecake is mixed, add
3 ounces each chopped white and
bittersweet chocolate using Speed 1,
mix for 15 seconds to combine.
and opaque, about 3 minutes, adding
Sunshine Chiffon Cake
1
⁄2
cup of the sugar gradually to the egg
Chiffon cakes are made with oil rather than
butter or shortening, making them moist
and light in texture. With flecks of fresh
citrus, this one is good on its own, or
served with sliced fresh fruit.
whites. Continue to whip until stiff and
glossy, about 7 minutes total. Reserve.
Place the remaining 1 cup of the sugar,
the flour, baking powder, and salt in
a large mixing bowl. Insert mixing
beaters. Mix on Speed 1 to blend and
aerate, 10 seconds. Place the egg
yolks, zests, juice, oil, and extracts in a
medium bowl. Mix on Speed 2 for 30
seconds; scrape the bowl. Make a well
in the center of the dry ingredients.
Add the liquid/yolk mixture and mix
using Speed 2 until batter is smooth,
about 1 minute.
Nutritional information per serving
(based on 18 servings):
Calories 194 (37% from fat) • carb. 27g
• pro. 3g • fat 10g • sat. fat 1g • chol. 83mg
• sod. 282mg • calc. 93mg • fiber 0g
Makes 16 to 20 servings
7
1
1 ⁄2
2
large eggs, separated
teaspoon fresh lemon juice
cups granulated sugar, divided
cups unbleached all-purpose flour *
tablespoon baking powder
teaspoon salt
1
* Stir flour, then spoon into measuring
cup. Level off with the back of a table
knife or spatula.
1
1
⁄
4
1
tablespoon finely chopped lemon
zest
1
tablespoon finely chopped orange
zest
cup fresh orange juice
Stir 1 cup of the egg whites into the
batter using a spatula, then gently fold
the remaining egg whites into the
3
⁄
4
10
04cu13060_chm3_ib 7/16/04 3:51 PM Page 11
Orange Apricot Glaze
Roasted Red Pepper and
Sun-dried Tomato Dip
Serve this dip with crackers, bagel chips
or pita chips. Or, try it as a spread
on sandwiches, or as a topping
for baked potatoes.
1
tablespoon finely minced shallot or
green onion
tablespoon finely chopped fresh
parsley
teaspoon herbs de Provence
teaspoon kosher salt
teaspoon white pepper
dash hot sauce such as Tabasco®,
to taste
A good way to sweeten your chiffon cake.
Makes 1⁄
2
cup glaze
1
1
⁄2
cup apricot preserves
1
2
1
tablespoons Grand Marnier®
teaspoon fresh lemon juice
1
⁄
4
2
Makes 2 cups
1
⁄
8
ounces cream cheese (lowfat or
regular), cut into 8 pieces
cup sour cream (lowfat or regular)
roasted red pepper, cut into 1-inch
pieces
cup chopped sun-dried tomatoes
(not oil packed)
tablespoon chopped fresh parsley
clove garlic, chopped
Place preserves, liqueur and lemon
juice in a small bowl. Insert the mixing
beaters. Mix on Speed 3 for 1 minute.
May use as is, or for a smoother glaze,
press through a strainer.
1
⁄
2
1
Place all ingredients except hot sauce
in a medium bowl. Mix on Speed 2 for 1
minute, then increase speed to Speed 3
to whip for an additional 2 minutes until
light and fluffy. Add hot sauce to taste,
whip on Speed 5 for 30 seconds longer.
Allow to stand at least 30 minutes
before serving, to allow flavors to blend.
Transfer to a resealable container and
refrigerate. Remove from refrigerator
15 minutes before serving to soften.
Serve with crackers, pita or bagel chips.
It also makes a good topping for a
baked potato.
1
⁄
3
Nutritional information per serving
(about 11⁄3 teaspoon):
Calories 28 (1% from fat) • carb. 7g
• pro. 0g • fat 0g • sat. fat 0g • chol. 0mg
• sod. 4mg • calc. 2mg • fiber 0g
1
1
1
⁄
8
2
teaspoon basil
teaspoon freshly ground black pepper
1
⁄
Grand Marnier® is a registered trademark owned by the Societe
des Produits Marnier - LaPostolle Joint Stock Co.
Combine all ingredients in a medium
bowl. Mix on Speed 2 until well blended
and smooth, 2 minutes. Mix on Speed 3
to lighten, 1 minute. Transfer to a
resealable container and refrigerate for
30 minutes or longer to allow flavors to
blend before serving.
Savories
Herbed Cheese
Instead of purchasing expensive
herb-flavored cheeses, you can
easily prepare your own.
Nutritional information per serving
(2 tablespoons, made with lowfat cream cheese):
Calories 58 (69% from fat) • carb. 1g
Nutritional information per serving
(2 tablespoons), made with lowfat products:
Calories 54 (52% from fat) • carb. 4g
• pro. 2g • fat 3g • sat. fat 2g • chol. 7mg
• sod. 111mg • calc. 43mg • fiber 0g
Makes about 2 cups
• pro. 3g • fat 4g • sat. fat 3g • chol. 9mg
• sod. 156mg • calc. 35mg • fiber 0g
8
5
1
ounces cream cheese
Tabasco® is a registered trademark owned by McIlhenny Co.
(may use regular or lowfat)
ounces chèvre or other goat cheese
(soft type, not aged)
clove garlic, peeled and minced
11
04cu13060_chm3_ib 7/16/04 3:51 PM Page 12
as necessary. Serve with chips or fresh
vegetable crudité dippers.
Caramelized Onion Dip
Creamy Bleu Cheese Dressing
Serve with chips or fresh vegetables.
This version is much lower in fat than
traditional Bleu Cheese Dressings.
Try it as a dip for celery the next time
you serve Buffalo-style Wings.
Makes 31⁄2 cups
Nutritional information per serving (1⁄
cup):
4
Calories 131 (72% from fat) • carb. 6g
• pro. 3g • fat 11g • sat. fat 4g • chol. 21mg
• sod. 308mg • calc. 53mg • fiber 1g
4
2
tablespoons unsalted butter
tablespoons extra virgin olive oil
cups finely chopped onions
teaspoon cayenne pepper
teaspoon kosher salt
teaspoon freshly ground black
pepper
ounces lowfat cream cheese, at
room temperature, cut into
1-inch pieces
Makes about 2 cups dressing
2
1
clove garlic, peeled and chopped
ounce shallot, peeled and chopped
cup lowfat buttermilk
cup nonfat yogurt
cup lowfat mayonnaise
teaspoon dry mustard
teaspoon Worcestershire sauce
teaspoon white pepper
ounces crumbled bleu cheese
dash Tabasco® or other hot sauce –
to taste
1
⁄
4
1
⁄
2
Basic Vinaigrette
The perfect topping for a crisp green salad,
this can be varied by changing the flavor of
the oil or vinegar, or by adding herbs.
1
1
⁄
2
1
⁄
2
1
1
⁄
4
3
8
3
⁄
Makes about 2 cups
1
⁄
2
1
⁄
4
3
1
clove garlic, peeled and finely minced
tablespoons Dijon-style mustard
cup wine vinegar or lemon juice
teaspoon kosher salt
teaspoon freshly ground pepper
cup vegetable oil
⁄
2
4
cup lowfat sour cream
cup lowfat mayonnaise
3
1
2
⁄
1
⁄
2
2
1
⁄
Heat butter and oil in a large Cuisinart®
skillet (12-inch or 51⁄2 quart sauté) using
medium heat. Add the chopped onions,
cayenne, salt and pepper. Sauté for 10
minutes, stirring occasionally. Reduce
the heat to medium-low and cook for an
additional 20–25 minutes, until the
onions are browned and caramelized.
Let cool completely.
Place the cream cheese, sour cream
and mayonnaise in a medium bowl.
Mix on Speed 1 for 1 minute, then
increase speed to Speed 2 for an
additional 2 minutes until light and fluffy.
Add half the cooled onions, and mix on
Speed 3 for 1 minute. Add remaining
onions and mix on Speed 1 until
1
⁄
4
1
Place the garlic, shallot, buttermilk,
yogurt, mayonnaise, dry mustard,
Worcestershire, and pepper in a
medium bowl. Mix using Speed 2 until
smooth and creamy, 30–40 seconds.
Add the crumbled bleu cheese and
Tabasco®. Mix using Speed 2 for
20–30 seconds longer. Let stand for
30 minutes before using to allow flavors
to develop. Cover and refrigerate all
unused portions. Keeps 1 week.
1
⁄
2
cup extra virgin olive oil
Place the garlic, mustard, vinegar, salt,
and pepper in a medium bowl. Mix on
Speed 2 until well blended, 30 seconds.
With the mixer running, add the oils in a
slow steady stream, about 11⁄2 minutes
continue to mix until totally blended.
(If vinaigrette is made ahead and
separation occurs, remix on Speed
3/medium until blended.)
Nutritional information per serving (4 teaspoons):
Calories 27 (54% from fat) • carb. 1g
• pro. 1g • fat 1g • sat. fat 0g • chol. 2mg
• sod. 47mg calc. 29mg • fiber 0g
Nutritional information per serving (1 tablespoon):
Calories 92 (98% from fat) • carb. 1g
• pro. 0g • fat 10g • sat. fat 1g • chol. 0mg
• sod. 54mg • calc. 1mg • fiber 0g
blended. Taste and adjust seasonings
12
04cu13060_chm3_ib 7/16/04 3:51 PM Page 13
peeled, cut into 1-inch pieces
heat, and use Speed 1 to mash the
potatoes and garlic until somewhat
smooth, about 60 seconds. While still
mixing, add the hot milk and butter mix-
ture, and mix until well blended, about
30 seconds. Mix on Speed 3 until fluffy,
about 1–2 minutes. Add the remaining
salt and pepper, mix to blend, 15 sec-
onds. Scrape down sides of pan with
rubber spatula as necessary. Transfer
the potatoes to a warm serving bowl
and sprinkle with the remaining
Garlic & Chive Mashed Potatoes
Old-fashioned comfort food at its best.
For Basic Mashed Potatoes, omit
the garlic and chives.
3
6
tablespoons ( ⁄
4
stick) unsalted
butter, room temperature
large eggs
cup firmly packed brown sugar
teaspoon cinnamon
teaspoon ground ginger
teaspoon kosher salt
teaspoon freshly ground black
pepper
cups cornflakes, crushed
cup (packed) brown sugar
2
1
⁄
2
4
Makes 7 cups (12 servings)
1
⁄
1
⁄
2
3
4–6
2
1
4
pounds russet or Yukon gold potatoes
cloves garlic, peeled and halved
teaspoons kosher salt, divided
teaspoon white wine vinegar
cup whole milk
1
⁄
2
1
⁄
4
1
3
1 ⁄2
⁄
1
1
⁄
2
2
⁄
2
cup half-and-half
1
⁄
cup chopped pecans
chopped chives. Serve immediately.
3
2
tablespoons unsalted butter
cup ( ⁄4 ounce) chopped fresh chives
3
1
1
6
tablespoons ( ⁄
4
stick) unsalted butter,
⁄
1
melted
Nutritional information per serving:
Calories 149 (28% from fat) • carb. 24g
• pro. 3g • fat 5g • sat. fat 3g • chol. 14mg
• sod. 185mg • calc. 42mg • fiber 2g
⁄
4
teaspoon freshly ground white or
black pepper
If baking immediately after preparing,
preheat oven to 400°F. Lightly coat an
8-cup baking dish with cooking spray.
Cook sweet potatoes in large pot of
boiling water until tender, about
15 minutes. Drain; transfer potatoes
to large bowl and add butter. Mix on
Speed 1 for one minute, then increase
to Speed 2 and beat until smooth.
Add eggs, brown sugar, spices, salt
and pepper; beat on Speed 1 to blend,
about 30 seconds. Transfer mixture
to the prepared baking dish. (Can
be made 1 day ahead. Cover and
refrigerate.) Bake potatoes in the
preheated oven until they are slightly
puffed and beginning to brown around
the edges, about 25–30 minutes.
Peel the potatoes and cut in 3⁄4-inch-
thick slices. Place the potatoes, garlic,
1 teaspoon kosher salt, and wine
vinegar in a 33⁄4 quart saucepan* and
cover with cold water by 1 inch. Cover
loosely and bring to the boil over high
heat, then reduce heat to medium high
and boil gently until potatoes are
tender but not falling apart, about
18–22 minutes. While potatoes are
cooking, combine milk, half-and-half,
butter, and 1⁄4 cup of the chives in
a Cuisinart® 11⁄2–quart saucepan.
Simmer over low heat until butter is
completely melted. Keep warm.
* Do not use nonstick cookware with the
Cuisinart® Hand Mixer.
Tip: For a “lighter” everyday version,
use reduced fat or fat-free milk
in place of the whole milk and
half-and-half.
Sweet Yam Casserole with
Crunchy Pecan Topping
This easy-to-make casserole can
be prepared a day ahead to make
holiday entertaining easier.
Makes 10 servings
Drain the cooked potatoes and garlic,
return to the saucepan, and place over
low heat for 1 minute. Remove from the
cooking spray
pounds sweet potatoes or yams,
1
While potatoes bake, prepare the
1 ⁄2
13
04cu13060_chm3_ib 7/16/04 3:51 PM Page 14
topping by mixing the remaining
ingredients in a bowl. Sprinkle the
topping evenly over the potatoes and
bake about 10 minutes longer, until
golden brown and crispy.
tip; rub each potato with 1⁄4 teaspoon of
the olive oil. Bake the potatoes in the
preheated oven until fork tender, about
1 hour. When cool enough to handle,
cut off the top third of each potato and
scoop out the flesh, leaving a 1⁄4-inch
shell. Place potato flesh in large mixing
bowl and reserve potato shells.
Add milk and butter to potatoes.
Mix on Speed 1 for 1 minute until
mashed; mix on Speed 2 for one minute
longer. Add spinach, cheese, green
onions, salt, and pepper. Mix on Speed
1 until well blended.
Fill the reserved potato shells with the
potato-spinach mixture. Potatoes may
be made ahead to this point, covered
and refrigerated until ready to bake.
Preheat oven to 375°F. Arrange the
potatoes on a jelly roll type pan that has
been lined with parchment. Bake uncov-
ered until potatoes are hot and tops are
golden brown, about 25–30 minutes
(add 5–10 minutes for cold potatoes).
Serve hot.
Cuisinart® PowerSelect™
Electronic Hand Mixer
LIMITED THREE-YEAR
WARRANTY
Nutritional information per serving:
Calories 253 (41% from fat) • carb. 31g
• pro. 4g• fat 12g • sat. fat 5g • chol. 61mg
• sod. 202mg • calc. 26mg • fiber 4g
This warranty supersedes all previous
warranties on the Cuisinart® PowerSelect™
3-Speed Electronic Hand Mixer. This
warranty is available to consumers only.
You are a consumer if you own a Cuisinart®
PowerSelect™ 3-Speed Electronic Hand
Mixer that was purchased at retail for
personal, family or household use. Except
as otherwise required under applicable
state law, this warranty is not available to
retailers or other commercial purchasers
or owners. We warrant that your Cuisinart®
PowerSelect™ 3-Speed Electronic Hand Mixer
will be free of defects in material or workman-
ship under normal home use for three years
from the date of original purchase.
Twice-Baked Potatoes with
Spinach and Gruyère
The perfect addition to a baked potato.
Makes 8 servings
8
large (about 10 ounces each) baking
potatoes, scrubbed
2
1
4
teaspoons olive oil
cup evaporated fat-free milk
tablespoons unsalted butter, at room
temperature, cut in 4 pieces
packages (10 ounces each) frozen
chopped spinach, thawed and
squeezed very dry
ounces Gruyère cheese, shredded
(do not use processed Gruyère)
green onions, finely chopped
(include some of the green)
teaspoon kosher salt
2
6
We suggest that you complete and return
the enclosed product registration card
promptly to facilitate verification of the date
of original purchase. However, return of the
product registration is not a condition of
these warranties.
If your Cuisinart® PowerSelect™ 3-Speed
Electronic Hand Mixer should prove to be
defective within the warranty period, we will
repair it, or if we think necessary, replace it.
Nutritional information per serving:
Calories 418 (30% from fat) • carb. 58g
• pro. 17g • fat 14g • sat. fat 8g • chol. 40mg
• sod. 305mg • calc. 417mg • fiber 7g
6
3
⁄
2
4
1
⁄
teaspoon freshly ground white or
black pepper
Preheat the oven to 400°F. Pierce each
potato several times with a fork or knife
14
04cu13060_chm3_ib 7/16/04 3:51 PM Page 15
To obtain warranty service, please call our
Consumer Service Center toll-free at
1-800-726-0190 or write to:
These warranties do not cover any damage
caused by accident, misuse, shipment or
other than ordinary household use.
if necessary, replacement by calling
our Consumer Service Center toll-free at
800-726-0190. Cuisinart will be responsible
for the cost of the repair, replacement,
and shipping and handling for such
Cuisinart
150 Milford Road
East Windsor, NJ 08520
These warranties exclude all incidental or
consequential damages. Some states do not
allow the exclusion of or limitation of inci-
dental or consequential damages, so the
foregoing limitation may not apply to you.
nonconforming products under warranty.
BEFORE RETURNING YOUR
CUISINART® PRODUCT
To facilitate the speed and accuracy of your
return, please also enclose $10.00 for ship-
ping and handling of the product (California
residents need only supply proof of
purchase and should call 1-800-726-0190
for shipping instructions). Please also be
sure to include a return address, description
of the product defect, product serial number,
and any other information pertinent to the
product’s return. Please pay by check or
money order.
CALIFORNIA RESIDENTS ONLY
Important: If the nonconforming product
is to be serviced by someone other than
Cuisinart’s Authorized Service Center,
please remind the servicer to call our
Consumer Service Center to ensure that
the problem is properly diagnosed, the
product serviced with the correct parts,
and to ensure that the product is still
under warranty.
California law provides that for In-Warranty
Service, California residents have the option
of returning a nonconforming product (A) to
the store where it was purchased or (B) to
another retail store which sells Cuisinart®
products of the same type. The retail store
shall then, according to its preference, either
repair the product, refer the consumer to
an independent repair facility, replace the
product, or refund the purchase price less
the amount directly attributable to the
consumer’s prior usage of the product.
If either of the above two options does
not result in the appropriate relief to the
consumer, the consumer may then take
the product to an independent repair facility
if service or repair can be economically
accomplished. Cuisinart and not the
NOTE: For added protection and secure
handling of any Cuisinart® product that is
being returned, we recommend you use a
traceable, insured delivery service. Cuisinart
cannot be held responsible for in-transit
damage or for packages that are not
delivered to us. Lost and/or damaged
products are not covered under warranty.
Your Cuisinart® PowerSelect™ 3-Speed
Electronic Hand Mixer has been
manufactured to strict specifications.
These warranties expressly exclude any
defects or damages caused by accessories,
replacement parts or repair service other
than those that have been authorized
by Cuisinart.
consumer will be responsible for the
reasonable cost of such service, repair,
replacement, or refund for nonconforming
products under warranty.
California residents may also, according
to their preference, return nonconforming
products directly to Cuisinart for repair or,
15
04cu13060_chm3_ib 7/16/04 3:51 PM Page 16
Ice Cream
Makers
Cookware
Toasters
Blenders
Coffeemakers
Food
Processors
Cuisinart offers an extensive assortment of top quality products to make life in the
kitchen easier than ever. Try some of our other countertop appliances and
TM
cookware, and Savor the Good Life .
© 2004 Cuisinart
Cuisinart™ is a registered
trademark of Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
04CU13060
IB-5187
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