Cuisinart Mixer HM 70 User Manual

INSTRUCTION AND  
RECIPE BOOKLET  
Power Advantage 7-Speed Hand Mixer  
HM-70  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
 
2. LED Speed Display  
FEATURES  
Digital speed settings are easy to read.  
AND BENEFITS  
220 Watts of Power  
3. One-Touch Speed Control  
Allows you to change speeds quickly  
while you are mixing.  
1.  
2.  
Powerful enough to easily cut through a  
double batch of cookie dough or butter  
right out of the refrigerator.  
3.  
4. Exclusive Rotating Swivel Cord  
Unique swivel cord can be positioned  
for comfortable right- or left-handed use.  
5.  
Maximum Comfort  
Balanced to do more work for you. The  
shape of the mixer allows maximum pos-  
sible power and balance. Stress-free grip  
provides unparalleled comfort and control,  
even during extended mixing.  
5. Spatula  
6. Beater Release Lever  
Conveniently located for easy  
ejection of beaters or whisk.  
4.  
7. Extra-Long Beaters  
Automatic Feedback  
Extra-long, extra-wide beaters for  
superior, faster aerating, mixing, and  
whipping. Designed without center post  
to prevent ingredients from clogging up  
beaters. Beaters are easy to clean and  
dishwasher safe.  
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.  
6.  
9.  
®
SmoothStart  
8. Chef’s Whisk  
When the mixer is turned on, the beaters  
start spinning very slowly to prevent  
ingredients from splattering.  
Professional 3''-diameter whisk  
adds volume to whipped cream and  
creates stiff, fine-textured egg whites.  
Provides superior whipping and aerating.  
3 Low Mixing Speeds  
9. Heel Rest  
Lower mixing speeds provide greater con-  
trol when folding or mixing dry ingredients.  
Allows mixer to rest squarely on  
countertop.  
8.  
Easy To Clean  
7.  
The Power AdvantageHand Mixer has a  
smooth, sealed base; wipes clean instantly.  
1. One-Step On/Off Switch  
One-step power switch allows you  
to turn mixer on and off in a single  
operation.  
3
 
Changing Speeds  
With the Beaters  
Speed 1  
USE AND CARE  
Inserting Beaters  
Press the + button on the digital touchpad  
to increase the speed. Press the - button to  
decrease the speed.  
Ultra-slow mixing to combine and  
aerate dry ingredients without splatter  
Add nuts, chips, dried fruit to cookie  
doughs/cake batters  
Fold delicate creams and egg whites  
into batters  
1. Unplug mixer and set the power switch  
to the OFF position.  
Cleaning and Removing Beaters  
2. Insert beater with collar into the 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.  
TM  
1. Before cleaning the Power Advantage  
Hand Mixer, press the OFF switch and  
unplug from wall outlet. Lift the beater  
release lever and remove the beaters  
from the mixer. Wash the beaters after  
each use in hot, soapy water or in a  
dishwasher.  
Start mixing frostings  
Stir sauces/gravies  
Mix muffins/pancakes  
Speed 2  
Larger  
Hole  
2. NEVER PUT THE MOTOR HOUSING  
IN WATER OR OTHER LIQUID TO  
CLEAN. Wipe it with a damp cloth or  
sponge. Do not use abrasive cleansers,  
which could scratch the surface.  
Cream cold (not frozen) butter and sugar  
Mash potatoes/squash  
Add dry ingredients to batters/doughs  
Speed 3  
Collar  
Start mixing cake mixes  
NOTE: DO NOT USE NONSTICK  
COOKWARE WITH THE CUISINART  
HAND MIXER.  
Add eggs to batters/doughs  
Add dry ingredients alternately with  
liquid ingredients  
Inserting Chef's Whisk  
1. Turn off and unplug mixer.  
Cream softened butter and sugar  
Whip potatoes/squash  
QUICK REFERENCE GUIDE  
Mixing Techniques  
2. Hold chef’s whisk at stem end, and  
insert into either hole. Push whisk in  
until it clicks. DO NOT PUSH WHISK IN  
FROM WIRE END, AS YOU MAY  
DAMAGE WIRES.  
Speed 4  
Whip cream (with chef’s whisk)  
Complete beating butter cream frostings  
Complete beating cake mixes  
TM  
The Power Advantage Hand Mixer should  
always be set on the lowest speed when  
you start mixing.  
Speed 5  
Turning Mixer On/Off  
NOTE: The chef’s whisk attachment  
is used only for light whipping. See Speeds  
4, 6, and 7 below. For all other mixing tasks,  
use the beaters.  
Plug mixer into outlet. Press On/Off switch  
to turn mixer On. Mixer will immediately  
begin to mix on Speed 1. To turn mixer off,  
press On/Off switch again.  
Beat whole eggs/yolks  
Mix thin batters  
With Chef’s Whisk Attachment  
Speed 6  
Add sugar to whipped egg whites  
for meringues  
4
 
Beat egg yolks until thick and light  
• For best results, use heavy cream, cold  
from the refrigerator, for whipped cream.  
Speed 7  
• For best results, whip egg whites in  
a spotlessly clean stainless steel or  
glass mixing bowl. If available, use a  
copper mixing bowl.  
Whip egg whites  
RECIPES  
Mixing Tips  
• Always read entire recipe and measure all  
ingredients before beginning the mixing  
process.  
• Chocolate chips, nuts, raisins, etc. can  
be added using speeds 1 or 2 of your  
hand mixer.  
To separate eggs for any recipe, break  
one at a time into a small bowl, gently  
remove yolk, then transfer egg white to  
spotlessly clean mixing bowl. If a yolk  
breaks into the egg white, reserve that  
egg for another use. Just a drop of egg  
yolk will prevent the whites from whipping  
properly.  
• For best results, do not measure flour  
directly from the bag. Pour into a con-  
tainer 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.  
• Eggs, butter and cream cheese combine  
more thoroughly at room temperature.  
To achieve the highest volume of egg  
whites, the mixing bowl and chef’s whisk  
attachment or beaters must be spotlessly  
clean and free of any fat, oil, etc. (Plastic  
bowls are not recommended for whipping  
egg whites.) The presence of any trace  
of fat or oil will prevent the egg whites  
from increasing in volume. Wash bowl  
and attachments thoroughly before  
beginning again.  
• 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 at a  
similar room temperature. While the  
Cuisinart Power Advantage Hand Mixer  
can easily mix cold cream cheese, the  
trick is not to add too much air, which can  
cause cracking.  
• 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.  
®
Note: All recipes are mixed with beaters  
unless recipe specifies using chef’s whisk.  
5
 
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.  
CINNAMON MUFFINS  
DOUBLE CHOCOLATE GRAHAM  
OAT COOKIES  
These tasty muffins are great for breakfast.  
You may add blueberries or chopped apple  
for a fruit muffin.  
Makes about 45 three-inch cookies  
1
1
cup graham cracker crumbs  
cup rolled oats (regular, not  
quick-cooking)  
cups unbleached, all-purpose flour  
teaspoon baking soda  
Nutritional information per serving  
(1 regular or 2 mini muffins):  
Calories 155 (29% from fat) • carb. 22g • pro. 5g  
• fat 5g • sat. fat 3g • chol. 46mg • sod. 208mg  
• calc. 141mg • fiber 1g  
Makes 12 regular or 24 mini muffins  
cooking spray  
1
1 ⁄2  
3
2
1
tablespoons brown sugar, packed  
cups unbleached, all-purpose flour  
tablespoon baking powder  
teaspoon cinnamon  
teaspoon salt  
large eggs  
cup evaporated skim milk  
(not reconstituted), or whole milk  
cup unsalted butter, melted and  
cooled  
1
1
2
teaspoon salt  
MAPLE ORANGE BUTTER  
1
cup unsalted butter, cut into 16  
pieces, at room temperature  
cup granulated sugar  
cup brown sugar, packed  
large eggs  
teaspoons vanilla extract  
cups (11-ounce package) semi-  
sweet or milk chocolate morsels  
1
1
4
Maple Orange Butter also makes a  
great spread for pancakes, waffles,  
biscuits or scones.  
3
4
4
2
1
3
2
2
1 ⁄3  
3
Makes ⁄4 cup  
1
4
2
1
2
cup unsalted butter, room  
temperature  
Preheat the oven to 375˚F. Lightly coat 12  
regular or 24 mini muffin cups with cooking  
spray (even if using nonstick bakeware).  
2
tablespoons maple syrup (not  
pancake or sugar syrup)  
zest of 1 orange, finely chopped  
Preheat oven to 350°F. Line baking sheets  
with parchment paper or a nonstick baking  
sheet liner.  
Crumble the brown sugar to remove lumps.  
Place the brown sugar, flour, baking powder,  
cinnamon, and salt in a medium bowl. Mix  
on Speed 1 for 30 seconds to combine;  
reserve.  
Use Speed 5 to beat butter in a mixing  
bowl until light and fluffy, about 1 minute.  
Add maple syrup and orange zest, beat on  
Speed 5 for 1 minute longer until fluffy and  
completely combined.  
In a small bowl, combine graham cracker  
crumbs, oats, flour, baking soda, and salt.  
Mix on Speed 1 for 15 seconds; reserve.  
Place the butter and both sugars in a large  
bowl. Mix on Speed 1 until creamy, about  
45 to 60 seconds. Mix on Speed 3 until  
creamed and smooth, about 1 minute. Mix  
in eggs and vanilla, 30 seconds on Speed  
2. Add the flour mixture in 2 additions, mix-  
ing on Speed 2. Add chocolate morsels,  
mix on Speed 2 until combined, about 20  
seconds.  
Place the eggs in a second bowl. Beat  
on Speed 3 until slightly foamy, about  
30 seconds. While mixing on Speed 3,  
add the milk and melted butter; mix for  
15 seconds. Pour over the dry ingredients,  
and use Speed 1 to fold in until the  
ingredients are just moistened. Scoop  
into the prepared muffin cups. Bake in  
the preheated oven: 18 to 20 minutes for  
regular muffins, 14 to 16 minutes for mini  
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  
Drop by rounded spoonfuls (2 tablespoons;  
for ease you may use a #40 ice cream  
6
 
scoop) onto prepared baking sheets. Bake  
for 9 to 11 minutes, or until set. Cool for 2  
minutes on baking sheets, then remove to  
wire racks to cool completely.  
oven to 350°F. Line baking sheets with  
parchment or nonstick baking liner.  
Preheat oven to 350ºF.  
Starting on Speed 1, cream butter and  
brown sugar for about 30 seconds.  
Increase to Speed 3 and mix for 3 minutes  
or until light and fluffy. Scrape bowl and  
Place granulated and brown sugars in a  
medium bowl with butter. Cream using  
Speed 1 until light and fluffy, about 112  
minutes. Add eggs and extracts, cream for  
30 seconds longer. Add flour mixture; mix  
on Speed 2 until combined, about 45 sec-  
onds. Scrape the bowl. Add white choco-  
late chips and macadamia nuts. Mix on  
Speed 2 until blended, about 30 seconds.  
Note: For a cookie with nuts, substitute  
half or all of the chocolate morsels with  
chopped nuts.  
beat in vanilla, about 30 seconds. Sprinkle  
1
2  
of the flour over the top and beat on 1  
until mixed in, about 20 seconds. Sprinkle  
the remaining flour and beat until a dough  
begins to form, about 45 seconds. Using  
Speed 1, stir in chocolate chips.  
Nutritional information per cookie:  
Calories 154 (42% from fat) • carb. 21g • pro. 2g  
• fat 7g • sat. fat 4g • chol. 20mg • sod. 134mg  
• calc. 37mg • fiber 1g  
Drop dough by rounded spoonfuls (about  
2 tablespoons each – #40 ice cream  
scoop) onto prepared baking sheets, about  
3 inches apart. Bake for 15 to 16 minutes  
until golden. Let cool on baking sheets  
for 2 to 3 minutes, then transfer to a wire  
rack to cool completely. Store in an airtight  
container.  
Nutritional information per cookie:  
Calories 143 (56% from fat) • carb. 15g • pro. 2g  
• fat 9g • sat. fat 4g • chol. 24mg • sod. 95mg  
• calc. 19mg • fiber 1g  
Roll dough into 114-inch balls and place  
about 3 inches apart on ungreased cookie  
sheets. Using the bottom of a drinking  
glass which has been smeared with a little  
bit of butter, dip it in sugar, and flatten  
LEMON WHITE  
CHOCOLATE CHIP  
MACADAMIA NUT COOKIES  
Makes 40 cookies  
(using 2-tablespoon scoop)  
3
each cookie to about 8 inch. Bake in  
preheated 350°F oven for about 12  
minutes until cookies are just beginning  
brown on edges.  
1
2 ⁄4  
1
1
cups unbleached, all-purpose flour  
teaspoon baking soda  
teaspoon salt  
tablespoon finely grated lemon  
zest (yellow only – no white)  
cup granulated sugar  
cup packed brown sugar  
cup unsalted butter, cut into  
2-inch slices, at room temperature  
Cool on baking sheets for 2 minutes, then  
transfer to a wire rack to cool completely.  
1
Store in an airtight container.  
3
4
CHOCOLATE CHIP  
SHORTBREAD COOKIES  
1
Nutritional information per cookie:  
Calories 79 (57% from fat) • carb. 8g • pro. 1g  
• fat 5g • sat. fat 3g • chol. 10mg • sod. 1mg  
• calc. 4mg • fiber 0g  
2
1
1
Makes about 4 dozen cookies  
2
large eggs, lightly beaten  
teaspoon pure lemon extract  
teaspoon pure vanilla extract  
cup white chocolate chips  
cup chopped toasted macadamia  
nuts  
1
cup unsalted butter, room  
temperature  
1
1
3
2
3
4
cup brown sugar, packed  
teaspoons pure vanilla extract  
cups unbleached, all-purpose flour  
cup miniature semisweet  
chocolate chips  
2
1
1 ⁄2  
2
1
2
3
Place flour, baking soda, salt and lemon  
zest in a medium bowl. Mix using Speed  
1 for 15 seconds. Reserve. Preheat  
granulated sugar for garnish  
7
 
9-inch square, cover with plastic and  
refrigerate the dough for 1 hour or until  
it is easy to handle.  
CHOCOLATE ALMOND  
BISCOTTI  
MOCHA CHOCOLATE CHIP  
COOKIES  
Makes about 4 dozen  
Serve these delicious cookies with ice  
cream for a special dessert or with a glass  
of milk for a late night snack.  
Preheat oven to 350ºF. Line a baking sheet  
with parchment paper or a nonstick bak-  
ing liner. Divide the dough in 3 pieces, and  
with floured hands, shape each into a  
10-inch log. Place on the prepared baking  
sheet and flatten to 2 inches across. Place  
the reserved egg white in a small bowl  
and beat until frothy using Speed 2. Brush  
the logs with the beaten egg white. Bake  
30 to 35 minutes until firm.  
1
2 ⁄2  
cups unbleached, all-purpose flour  
cup unsweetened cocoa powder  
(Dutch process preferred)  
teaspoons baking powder  
teaspoon salt  
cup unsalted butter, at room  
temperature  
cup granulated sugar  
cup packed brown sugar  
large eggs, 1 of them separated  
ounces bittersweet chocolate,  
melted and cooled slightly  
2
3
Makes 312 dozen cookies  
2
1
1 ⁄2  
tablespoons instant coffee  
granules or instant espresso  
powder  
1
2
1
2
1
1
1 ⁄2  
tablespoons unsweetened cocoa  
powder  
2
1
2
Remove from oven and cool on a rack for  
10 minutes. Lower oven temperature to  
2
2 ⁄4  
tablespoons hot water  
cups unbleached, all-purpose flour  
teaspoons baking soda  
teaspoon salt  
3
4
1
1
250ºF. Slice each log into 2-inch pieces  
1
1 ⁄4  
using a serrated knife, place the biscotti  
back on the baking sheet and bake  
for 15 to 20 minutes, until dry. Let cool  
completely on a wire rack. Store in an  
airtight container.  
1
1
®
4
4
cup coffee liqueur (Kahlua ,  
®
®
1
cup unsalted butter, cut into  
8 pieces, at room temperature  
cup firmly packed light brown  
sugar  
Tia Maria , Kamora )  
teaspoon pure vanilla extract  
teaspoon almond extract  
cup slivered almonds, lightly  
toasted  
1
4  
1
3
1
4
Nutritional information per biscotti:  
Calories 106 (47% from fat) • carb. 12g • pro. 2g  
• fat 6g • sat. fat 2g • chol. 18mg • sod. 40mg  
• calc. 19mg • fiber 1g  
3
4
cup sugar  
2
1 ⁄2  
1 ⁄2  
large eggs  
1
Combine the flour, cocoa, baking powder,  
and salt in a medium bowl. Mix on Speed 1  
for 15 seconds. In a large bowl, cream the  
butter and sugars using Speed 1, just until  
incorporated, 5 to 10 seconds. Add the  
2 eggs and egg yolk, one at a time,  
beating for 10 seconds after each addition.  
Combine the chocolate, liqueur, vanilla and  
almond extracts; combine with the butter  
mixture, 15 seconds. Do not overbeat.  
teaspoons pure vanilla extract  
cups semisweet chocolate  
morsels (can use half white  
chocolate morsels)  
1
1
cup pecan halves  
(may be toasted)  
Preheat oven to 350°F. Line baking sheets  
with parchment paper or nonstick baking  
liners. Combine instant coffee granules,  
cocoa and water in a small bowl; reserve.  
Combine flour, soda and salt in a small  
bowl; reserve.  
Using Speed 1, gradually beat in the flour  
mixture, 1 cup at a time, for 15 seconds  
after each addition, to form a soft dough.  
Stir in the nuts. Form dough into a rough  
8
 
1
In a large mixing bowl, cream butter and  
sugars on a low speed until light and  
fluffy, about 2 minutes. Add coffee/cocoa/  
water mixture, eggs and vanilla; gradu-  
ally increase to Speed 4 and mix until well  
blended, about 30 seconds. Using Speed  
1, add flour mixture and mix until com-  
bined, about 30 seconds. Scrape bowl with  
a spatula and continue mixing until well  
blended, about 30 seconds. Add chocolate  
chips and pecans; mix on Speed 2 until just  
combined, about 20 to 30 seconds.  
4
2
teaspoon cinnamon  
teaspoon baking powder  
teaspoon salt  
mixing for 15 seconds after each addition.  
Scrape the bowl. Add cornstarch, mix on  
Speed 1, 20 seconds. Scrape the bowl.  
Add half-and-half mixture and vanilla  
extract; mix on Speed 2 until smooth and  
completely combined. Pour the mixture  
over the cooled crust. Place the pan in a  
larger aluminum pan and place in the oven;  
add enough hot water to the outer pan  
1
1
8
1
16  
large egg yolk  
ounces cream cheese (regular),  
at room temperature  
ounces lowfat cream cheese,  
at room temperature  
large eggs*  
tablespoons cornstarch  
teaspoons vanilla extract  
chocolate curls for garnish,  
optional  
16  
1
4
2
2
so that it is 2-inch deep. Bake in the pre-  
heated 350°F oven for 60 to 70 minutes,  
until the cheesecake is pulling away from  
the sides of the pan; the center will be jiggly.  
Remove from the oven, remove the foil and  
let cool completely on a rack. Refrigerate at  
least 4 hours before serving. Garnish with  
chocolate curls if desired.  
Nutritional information per serving (16 servings):  
Calories 368 (48% from fat) • carb. 41g • pro. 8g  
• fat 20g • sat. fat 12g • chol. 116mg • sod. 290mg  
• calc. 89mg • fiber 1g  
Drop by rounded tablespoonfuls, about the  
size of a walnut (for ease, you may use a  
#40 ice cream scoop), 2 inches apart, on  
prepared baking sheets. Bake until golden,  
about 16 to 18 minutes. Cool slightly on  
baking sheet and then transfer to a wire  
rack to cool completely. Store in an airtight  
container.  
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.  
1
Place the butter and 4 cup of the sugar in  
Nutrition information per cookie:  
Calories 141 (57% from fat) • carb. 14g • pro. 1g  
• fat 9g • sat. fat 4g • chol. 17mg • sod. 86mg  
• calc. 8mg • fiber 2mg  
Variation:  
a medium bowl. Mix on Speed 3 to cream,  
112 minutes. Add flour, cocoa, cinnamon,  
baking powder, and salt; mix on Speed 1  
until combined, 30 seconds. Add egg yolk  
and mix on Speed 1 until crumbly, 15  
seconds. Press into bottom of prepared  
pan. Bake in preheated 350°F 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.  
After the cheesecake is mixed, add  
3 ounces each chopped white and  
bittersweet chocolate using Speed 1;  
mix for 15 seconds to combine.  
CAPPUCCINO CHEESECAKE  
*Warm cold eggs safely before using by  
placing in a bowl of hot (not boiling) water  
for 10 minutes. They will incorporate more  
easily into your mixture.  
Makes 12-16 servings  
2
tablespoons instant espresso  
powder  
cup half-and-half  
1
2
cooking spray  
3
tablespoons unsalted butter,  
cut into 2-inch pieces  
cups granulated sugar, divided  
cup unbleached, all-purpose flour  
cup unsweetened cocoa  
1
Place cream cheeses and remaining sugar  
in a large mixing bowl. Beat on Speed 2  
until combined and smooth, 2 minutes.  
Using Speed 1, add eggs, one at a time,  
1
2 ⁄2  
3
4
4
1
9
 
Cake is finished when cake tester comes  
out clean.  
1
tablespoon finely chopped  
orange zest  
cup fresh orange juice  
cup flavorless vegetable oil  
(or use a nut oil such as almond  
or walnut)  
teaspoons vanilla extract  
teaspoon almond extract  
powdered sugar for dusting  
and/or Orange Apricot Glaze  
LEMON TEA LOAF  
1
3
Yield: 1 loaf, sixteen 2-inch slices  
2
4
1
While cake is baking, mix remaining 4 cup  
1
of the lemon juice with sifted confectioners’  
sugar until white and glossy; reserve.  
3
cups unbleached, all-purpose flour  
teaspoons baking powder  
teaspoon salt  
cup melted butter  
cups sugar  
cup fresh lemon juice, divided  
cup finely chopped lemon zest  
(about 4 lemons)  
2
1
3
2
Allow cake to rest about ten minutes, until  
cool to the touch. Remove from pan and  
place on a dish with a lip. Prick the cake  
with a toothpick all over the top, particularly  
along the cracks. Pour glaze over top of  
cake, spreading it with a spatula or pastry  
brush to make sure it covers the top and  
side surfaces of the loaf. Transfer to a wire  
rack and allow cake to cool completely  
before slicing.  
1
1 ⁄2  
1
2
2
3
4
4
1
Preheat oven to 325°F. Have ready a  
10-inch angel food or tube pan (preferably  
one that is one piece).  
4
1
large eggs  
teaspoon pure vanilla extract  
cup whole milk yogurt  
cup confectionerssugar, sifted  
1
Place the egg whites in a large, clean  
stainless or glass mixing bowl. Using the  
chef’s whisk on Speed 7, whip egg whites  
until frothy and foamy, about 30 seconds,  
then add lemon juice. Continue to whip  
until thick and opaque, about 3 minutes,  
adding 2 cup of the sugar gradually to the  
egg whites. Continue to whip until stiff and  
glossy, about 7 minutes total. Reserve.  
1
2
Nutritional information per serving:  
Calories 294 (29% from fat) • carb. 49g • pro. 5g  
• fat 10g • sat. fat 6g • chol. 75mg • sod. 131mg  
• calc. 32mg • fiber 1g  
Preheat oven to 350°F. Butter and flour a  
9 x 5 x 3 inch (8-cup) loaf pan.  
Sift flour, baking powder, and salt together  
into a medium mixing bowl.  
1
SUNSHINE CHIFFON CAKE  
Place the melted butter and sugar in a  
large mixing bowl and combine using  
Speed 3 for one minute. The mixture will  
still seem slightly granular. Continue mixing  
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.  
Place the remaining 1 cup of the sugar, the  
flour, baking powder, and salt in a large  
mixing bowl. Insert beaters. Mix on Speed  
1 to blend and aerate, 10 seconds. Place  
the egg yolks, zests, juice, oil, and extracts  
in a medium bowl. Mix on Speed 3 for 30  
seconds; scrape the bowl. Make a well in  
the center of the dry ingredients. Add the  
liquid/yolk mixture and mix using Speed 3  
until batter is smooth, about 1 minute.  
1
and add 2 cup of the lemon juice and zest.  
Add eggs one at a time and then the  
vanilla.  
Makes 16–20 servings  
7
1
1 ⁄2  
2
large eggs, separated  
Add the dry ingredients and yogurt to the  
batter alternately in three additions, using  
Speed 2, ending with the yogurt.  
teaspoon fresh lemon juice  
cups granulated sugar, divided  
cups unbleached, all-purpose flour  
tablespoon baking powder  
teaspoon salt  
1
Pour batter into prepared loaf pan. Bake  
on the middle rack for approximately  
1 hour 35 minutes, rotating the pan half  
way through baking time. Check cake  
for doneness after 1 hour 20 minutes.  
1
Stir 1 cup of the egg whites into the batter  
using a spatula, then gently fold the  
remaining egg whites into the batter 3 at  
a time. Gently spoon into the prepared  
1
4
1
1
tablespoon finely chopped  
lemon zest  
10  
 
pan and bake in the preheated oven for 60  
minutes, or until a cake tester comes out  
clean when tested. Invert the pan immedi-  
ately onto a wire rack and let the cake cool  
completely in the pan upside down on the  
rack. This will take about 212 to 3 hours.  
Run a long thin knife around the outer and  
tube edges of the pan and turn the cake  
out of the pan onto the rack. Use a long  
wooden skewer to loosen the cake 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.  
remove and discard parchment. Place on  
wire racks to cool completely. Frost with  
Deep Mocha Frosting.  
MOCHA CAKE  
These moist layers can be made ahead  
and frozen. Frost several hours before  
serving with Deep Mocha Frosting.  
DEEP MOCHA FROSTING  
Makes about 212 cups, enough for two  
9-inch round layers  
Makes two 9-inch layers, 12 servings  
3
1 ⁄4  
cups unbleached, all-purpose flour,  
plus 2 tablespoons for pan  
cups granulated sugar  
cup unsweetened cocoa powder  
teaspoons baking soda  
teaspoon baking powder  
teaspoon salt  
large eggs  
cup strong brewed coffee  
cup buttermilk  
3
2
4
cup heavy cream  
cup unsalted butter  
cup sugar  
1
2
4
3
1
2
2
1
1
2
1
12  
2  
1
ounces semisweet chocolate  
tablespoon espresso powder  
teaspoon vanilla  
1
Combine all ingredients in saucepan and  
place over medium heat. Heat mixture until  
it is almost simmering. Reduce heat to  
medium low and mix on Speed 2, mix until  
all the chocolate is melted and mixture  
is well combined, smooth, creamy and  
homogenous with no visible bits of choco-  
late remaining. This process takes approxi-  
mately 8 minutes.  
1
2
1
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  
cup unsalted butter, melted and  
cooled, plus 1 tablespoon for pan  
teaspoon vanilla extract  
1
• calc. 93mg • fiber 0g  
Position rack in center of the oven, and  
preheat oven to 350ºF. Butter two 9-inch  
round, 2-inch deep cake pans and line  
each with round of parchment paper or  
waxed paper. Butter the parchment and  
dust the pans with flour, taking care to  
shake out all excess flour.  
ORANGE APRICOT GLAZE  
1
Makes ⁄2 cup glaze  
Before using, transfer to a bowl and refrig-  
erate mixture for about an hour until it sets  
up. Deep Mocha Frosting can be made in  
advance and refrigerated. Remove from  
refrigerator about an hour before using  
to allow frosting to come to a spreadable  
consistency.  
1
2
cup apricot preserves  
®
2
1
tablespoons Grand Marnier liqueur  
teaspoon fresh lemon juice  
Place flour, sugar, cocoa, baking soda,  
baking powder and salt in a large bowl;  
mix on Speed 1 for 20 seconds. Make a  
well in the center and add eggs, coffee,  
buttermilk, butter and vanilla. Beat for 2  
minutes on speed 3; batter will be thin.  
Pour into prepared pans.  
Place preserves, liqueur and lemon juice  
in a small bowl. Insert the mixing beaters.  
Mix on Speed 7 for 1 minute. May use as  
is, or for a smoother glaze, press through  
a strainer.  
1
Nutritional information per serving (about 3 ⁄3  
1
tablespoons – frosting on 12 of a 2-layer cake):  
Calories 151 (76% from fat) • carb. 9g • pro. 0g  
• fat 13g • sat. fat 8g • chol. 41mg • sod. 7g  
• calc. 12mg • fiber 0g  
Nutritional information per serving  
1
(about 1 ⁄3 teaspoon):  
Bake for 30 to 40 minutes, until a toothpick  
inserted into the center comes out clean.  
Cool for 10 minutes, remove from pans;  
Calories 28 (1% from fat) • carb. 7g • pro. 0g  
• fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg  
• calc. 2mg • fiber 0g  
11  
 
separate mixing bowl, place the remaining  
Spread enough mousse on the cake roll to  
cover the entire surface area (there may be  
mousse left over).  
CHOCOLATE MOUSSE  
CAKE ROLL  
112 cups of heavy cream and the Kahlua .  
®
Using the chef’s whisk whip the cream  
using Speed 4 until it holds firm peaks.  
Remove the chef’s whisk and insert  
beaters and carefully fold the whipped  
cream into the chocolate in three additions  
using the Speed 1 with the beaters. Cover  
and refrigerate until ready to use.  
Makes 12 servings  
For the mousse:  
Using the parchment on the long side as a  
guide, roll the cake into a log shape.  
12  
2 ⁄2  
1
ounces semisweet chocolate  
cups heavy cream  
Place in the freezer for an hour to firm.  
Remove and frost with the whipped cream  
(using an offset spatula makes this easier).  
1
®
tablespoon Kahlua , or other  
coffee liqueur  
To prepare the cake  
Return cake roll to freezer to become firm.  
It will be firm enough to serve in about  
30 to 60 minutes. This dessert can be  
served frozen, similar to a frozen mousse  
or ice cream cake, or refrigerated for a  
softer mousse feel. Use a serrated knife to  
slice. May be garnished with fresh berries,  
whipped cream and chocolate curls.  
Nutritional information per serving:  
Calories 562 (64% from fat) • carb. 47g • pro. 7g  
• fat 42g • sat. fat 25g • chol. 201mg • sod. 64mg  
• calc. 73mg • fiber 3g  
Melt chocolate and coffee in a double  
boiler over barely simmering water. Let  
cool. Separate eggs into 2 separate mixing  
bowls. Using Speed 4, mix yolks with  
sugar until the mixture becomes very  
light and smooth, about 2 minutes. While  
mixing, add the cooled chocolate mixture  
in a steady stream and mix until totally  
incorporated. Use the chef’s whisk to  
whip egg whites until soft peaks form,  
about 112 minutes. Insert the beaters and  
fold the whites into the chocolate mixture  
in 3 additions, as with the mousse. Sift  
flour into bowl and fold gently but quickly  
until just incorporated. Scrape the sides  
and bottom of the bowl with a rubber  
spatula to make sure ingredients are  
well incorporated.  
For the cake:  
ounces semisweet chocolate  
8
1
4
cup brewed coffee  
large eggs  
cup granulated sugar  
cup unbleached, all-purpose flour  
6
3
4
4
1
For the whipped cream frosting:  
1
3
1
cup heavy cream  
tablespoons confectioners’ sugar  
teaspoon vanilla extract  
cooking spray  
CHOCOLATE SOUFFLÉ CAKE  
Preheat oven to 350°F. Lightly coat a  
17x12x1-inch jelly-roll pan with cooking  
spray. Cut a sheet of parchment 3 inches  
longer than the length of the pan. Fold  
parchment to fit width. Line the pan with  
the parchment so that it comes up the  
short ends of the pan. Lightly coat parch-  
ment with cooking spray.  
Makes one 10-inch round cake;  
sixteen slices  
2
tablespoons unsalted butter plus  
additional for pan  
Pour batter into prepared jelly roll pan and  
bake for 15 minutes; turn off oven and let  
cake remain in hot oven for an additional  
5 minutes. Remove from oven and cover  
with damp paper towels so the cake will  
not dry out.  
6
2
9
2
ounces bittersweet chocolate  
ounces semisweet chocolate  
large eggs  
large egg whites  
cups granulated sugar, divided  
cup unbleached, all-purpose flour  
To prepare the chocolate mousse  
1
1 ⁄4  
Place the chocolate in a stainless mixing  
bowl. Place 1 cup of heavy cream in a  
small saucepan and bring to almost a boil  
and pour over chocolate. Stir until choco-  
late is completely melted and smooth;  
allow to cool to room temperature. In a  
1
3
Whipped Cream  
Whip the cream, sugar and vanilla in a  
mixing bowl using the chef’s whisk until  
soft peaks form, about 112 minutes.  
Preheat oven to 365°F. Cut a circle of  
parchment paper to line a 10" round cake  
pan. Butter the bottom and sides of cake  
12  
 
pan well. Add enough flour to coat the  
buttered interior, being sure to tap the pan  
and remove any excess flour. Place the  
parchment circle at the bottom of the pan  
and butter and flour it as well.  
confectioners’ sugar. Serve immediately  
or at room temperature.  
beating an additional 30 seconds to cool  
slightly; set aside.  
Nutritional information per serving:  
Calories 195 (42% from fat) • carb. 25g • pro. 5g  
• fat 10g • sat. fat 5g • chol. 123mg • sod. 43mg  
• calc. 22mg • fiber 1g  
In two separate mixing bowls, place the  
mascarpone and heavy cream. With the  
beaters, mix the mascarpone until smooth.  
Fold the mascarpone into the yolk mixture  
using the lowest speed. Using the whisk  
attachment, beat the heavy cream on Speed  
5. After 1 minute add 112 tablespoons of  
Melt the butter and chocolates in a  
stainless bowl over a double boiler, and  
set aside.  
TIRAMISÙ  
Separate eggs into two mixing bowls,  
®
Makes one 9-inch square pan, 12 servings  
Kahlua and vanilla. Continue beating until  
adding the extra whites to the bowl of egg  
soft peaks form, about 2 minutes total.  
Fold the whipped cream into the yolk and  
mascarpone mixture. You should have about  
312 cups of filling. Fill a shallow dish with  
3
For champagne sabayon:  
whites. Add 4 cup of the sugar to the bowl  
3
egg yolks  
of yolks. Mix the yolks and sugar on Speed  
4 for 112 minutes until very pale and thick;  
reserve. Using the chef’s whisk, beat the  
egg whites on Speed 5 for 1 minute; add  
1
2
cup granulated sugar  
cup champagne  
ounces mascarpone  
cup heavy cream  
1
2
®
remaining Kahlua and the coffee.  
8
1
1
3
the remaining 2 cup of sugar and continue  
Slice the génoise into 2-inch strips. Soak the  
4
4
beating whites for an additional 2 minutes  
until it reaches soft peaks. Remove the  
chef’s whisk and insert the beaters. Using  
Speed 1, and reserving about one quarter  
of the whites, fold whites into the yolk  
mixture in three additions. Scrape the  
bottom and sides of bowl to make certain  
the mixture is evenly blended. Sift in the  
flour into mixture and fold gently. Finally  
add the last of the egg whites again using  
the same folding technique. To ensure  
complete incorporation, use a rubber  
spatula to scrape the bottom and sides  
of the bowl.  
cake pieces in coffee until saturated. Use  
soaked cake to line the bottom of a 9-inch  
square pan. Cover with half of the filling and  
then chocolate curls. Continue with another  
layer of soaked cake, the remaining filling  
and then finally cover with the remaining  
chocolate curls. Cover with plastic wrap and  
refrigerate for at least 6 hours before serving.  
1
1
®
cup plus 3 ⁄2 tablespoons Kahlua  
or coffee liqueur  
teaspoon pure vanilla extract  
1
4
3
cup espresso or strongly brewed  
coffee  
1
3
recipe génoise (recipe follows)*  
ounces semi-sweet chocolate,  
made into chocolate curls (with  
vegetable peeler)  
After removing sabayon from heat, transfer  
to a bowl and allow to cool. Cover and  
place in the refrigerator until completely  
To make sabayon:  
1
3
chilled. Fold in 2 to ⁄4 cups whipped cream  
and serve.  
Place egg yolks and sugar in mixing bowl.  
Using beater attachment mix yolks and  
sugar until pale and thick on Speed 4. Place  
bowl over warm water bath to resemble  
double boiler. Using the chef’s whisk attach-  
ment, beat the yolk mixture  
Note: The sabayon is wonderful on its own  
with berries for a simple dessert.  
Transfer the batter to the prepared pan  
and bake in the preheated 365°F oven for  
about 40 minutes, until cake has puffed  
and cracked but is still soft to the touch  
on top.  
Nutritional information per serving:  
Calories 382 (53% from fat) • carb. 33g • pro. 5g  
• fat 23g • sat. fat 12g • chol. 184mg • sod. 68mg  
• calc. 56mg • fiber 1g  
on Speed 2 or 3. Add champagne after  
112 minutes. Continue beating for as long  
as 8 minutes, until the mixture has tripled in  
volume and it is too warm to submerge your  
finger. Remove bowl from heat and continue  
Turn cake out onto serving plate and  
remove pan. Sprinkle the top with sifted  
*May substitute 18 to 20 savoiardi (crisp  
lady fingers), purchased or homemade.  
13  
 
then turn out onto a wire rack to cool  
completely.  
GÉNOISE  
COFFEE WHIPPED CREAM  
Makes one 9-inch round cake, 12 servings  
Makes about 2 cups  
Nutritional information per serving:  
Calories 146 (39% from fat) • carb. 19g • pro. 3g  
• fat 6g • sat. fat 3g • chol. 117mg • sod. 64mg  
• calc. 14mg • fiber 0g  
2
3
3
cup unbleached, all-purpose flour  
cup cornstarch  
teaspoon baking soda  
large eggs  
large egg yolks  
cup sugar  
1
1
cup heavy cream  
1
4
cup confectioners’ sugar, sifted  
teaspoon pure vanilla extract  
cup strong brewed coffee, chilled  
1
1
3
4
1
3
4
®
GRAND MARNIER  
3
WHIPPED CREAM  
Place heavy cream in a cold mixing bowl.  
Using the chef’s whisk, whip the cream for  
1 minute on Speed 5. At this point add the  
sifted confectioners’ sugar and vanilla and  
1 teaspoon of coffee. Continue beating,  
adding one teaspoon of coffee at a time to  
taste until cream reaches soft peak stage,  
about 2 to 3 minutes.  
2
3
1
4
cup unsalted butter, melted  
and cooled  
Makes about 2 cups  
1
cup heavy cream  
cup confectioners’ sugar, sifted  
teaspoon pure vanilla extract  
1
4
Preheat oven to 350° F. Butter and flour  
a 9-inch round cake pan; reserve. Sift  
together dry ingredients into a mixing bowl;  
reserve.  
1
2
®
3
tablespoons Grand Marnier  
liqueur  
Nutritional information per serving:  
Calories 59 (83% from fat) • carb. 23g • pro. 0g  
• fat 6g • sat. fat 35g • chol. 20mg • sod. 6mg  
• calc. 10mg • fiber 0g  
Place eggs, yolks, and sugar in a large  
heatproof (stainless or heatproof glass)  
mixing bowl. Place over a pan of simmer-  
ing water and mix on Speed 2 until the egg  
mixture is tepid and slightly frothy, about 5  
minutes. Remove the bowl from heat and  
use the chef’s whisk, beating on Speed 5  
until the eggs double in volume and are  
light and fluffy, about 112 minutes.  
Place heavy cream in mixing bowl. Using  
the chef’s whisk attachment, whip the  
cream on Speed 5 for about 1 minute.  
Add the sifted sugar, vanilla, and Grand  
®
Marnier . Whip for an additional minute  
until soft peaks form.  
Nutritional information per serving (2 tablespoons):  
Calories 64 (76% from fat) • carb. 3g • pro. 0g  
• fat 6g • sat. fat 3g • chol. 20mg • sod. 6mg  
• calc. 13mg • fiber 0g  
Carefully fold in dry ingredients and then  
the butter, using Speed 1 and the beaters.  
Be careful to scrape the bottom and sides  
of the bowl while mixing. Finish by scrap-  
ing the bottom and sides of bowl one last  
time with rubber spatula to ensure even  
incorporation.  
Pour into prepared cake pan and bake for  
about 30 to 35 minutes until the top puffs  
and is golden brown and spongy to the  
touch. Let cool in pan for 2 to 3 minutes,  
14  
 
Nutritional information per serving  
(2 tablespoons, made with lowfat cream cheese):  
Calories 58 (69% from fat) • carb. 1g • pro. 3g  
• fat 4g • sat. fat 3g • chol. 9mg • sod. 156mg  
• calc. 35mg • fiber 0g  
HERBED CHEESE  
ROASTED RED PEPPER AND  
SUN-DRIED TOMATO DIP  
Instead of purchasing expensive  
herb-flavored cheeses, you can easily  
prepare your own.  
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.  
SMOKED SALMON SPREAD  
The ultimate spread for your bagel  
Makes 2 cups  
Makes about 2 cups  
Preparation: 10 minutes or less  
Makes 2 cups  
8
ounces cream cheese (may use  
regular or lowfat)  
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  
8
ounces cream cheese, softened to  
room temperature  
5
ounces chèvre or other goat  
cheese (soft type, not aged)  
clove garlic, peeled and minced  
tablespoon finely minced shallot  
or green onion  
tablespoon finely chopped fresh  
parsley  
teaspoon herbes de Provence  
teaspoon kosher salt  
1
2
1
1
4
cup sour cream, reduced fat  
teaspoons fresh lemon juice  
ounces smoked salmon, chopped  
tablespoons chopped fresh dill  
teaspoons finely chopped  
green onion  
1
1
2
4
2
2
1
3
1
1
1
1
1
8
2
teaspoon basil  
teaspoon freshly ground black  
pepper  
1
1
2
teaspoon freshly ground pepper  
4
2
1
1
teaspoon white pepper  
dash hot sauce such as  
Mix the cream cheese with sour cream and  
lemon juice on Speed 3 until creamed and  
fluffy, about 1 minute. Add smoked salmon,  
dill, green onion and pepper and continue  
to mix on Speed 2 until evenly incorporat-  
ed. Transfer to a decorative bowl to serve.  
Allow to rest in refrigerator for at least an  
hour to allow flavors to blend before serv-  
ing. May be prepared a day ahead. Keep  
refrigerated in a covered container until  
ready to use.  
®
Tabasco , to taste  
Combine all ingredients in a medium bowl.  
Mix on Speed 3 until well blended and  
smooth, 2 minutes. Mix on Speed 5 to  
lighten, 1 minute. Transfer to a resealable  
container and refrigerate for 30 minutes  
or longer to allow flavors to blend before  
serving.  
Place the cream cheese, chèvre, garlic,  
shallot, parsley, herbes de Provence, and  
salt in a medium bowl. Mix for 1 minute,  
on Speed 3, then increase speed to Speed  
5 to whip for an additional 2 minutes until  
light and fluffy. Add white pepper and hot  
sauce to taste, whip on Speed 5 for 30  
seconds longer. Allow cheese spread to  
stand at least 30 minutes before serving,  
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 top-  
ping for a baked potato.  
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  
Nutritional information per serving (¼ cup):  
Calories 133 (81% from fat) • carb. 2g • pro. 5g  
• fat 12g • sat. fat 6g • chol. 36mg • sod. 215mg  
• calc. 31mg • fiber 0g  
15  
 
CUCUMBER YOGURT DIP  
WITH MINT  
GINGER SOY BUTTER  
GORGONZOLA BUTTER  
This butter gives an Asian twist to  
steamed vegetables, rice, or fish.  
Serve a slice of this savory compound  
butter on top of your favorite steak – it will  
melt and impart an incredible flavor.  
This dip is ideal for both fresh vegetables  
and grilled meats or chicken.  
Makes 1 stick of butter, 16 slices  
Makes 1 roll compound butter, 16 slices  
1
Makes 3 cups  
2
2
cup unsalted butter, softened  
tablespoon fresh ginger, peeled  
and finely chopped  
pinch of fresh garlic, finely  
chopped  
1
1
4
2
cup unsalted butter, softened  
cup Gorgonzola, crumbled  
pinch freshly ground pepper  
1
cup cucumber, peeled, seeded,  
and finely chopped  
1
1
6
cup plain yogurt  
tablespoons sour cream  
teaspoon lemon juice  
Place butter in mixing bowl, mix on Speed  
1 until smooth and slightly fluffy, about  
30 seconds. Add Gorgonzola and mix  
until well blended, about 30 to 40 seconds  
longer.  
2
teaspoons soy sauce  
teaspoon lemon juice  
1
1
1
2
2
2
teaspoon salt  
1
teaspoon granulated sugar  
teaspoon fresh ground pepper  
teaspoon garlic, minced  
teaspoons mint, fresh chopped  
teaspoon parsley, fresh chopped  
tablespoons green onion, fine  
chopped  
Place butter in mixing bowl, mix on Speed  
1 until smooth and slightly fluffy, about 30  
seconds. Add ginger, garlic, soy sauce,  
and lemon juice; mix on Speed 2 until well  
blended, about 30 to 40 seconds longer.  
1
4
1
3
1
2
Using a sheet of plastic wrap or waxed  
paper as an aid, shape butter into a log,  
about 1 inch in diameter. Wrap butter in  
plastic wrap twisting the ends to form a  
log. Chill until firm enough to slice. Place  
slices of Gorgonzola butter on top of grilled  
or broiled steak, a fluffed baked potato, or  
steamed vegetables.  
Using a sheet of plastic wrap or waxed  
paper as an aid, shape butter into a log,  
about 1 inch in diameter. Wrap butter in  
plastic wrap twisting the ends to form a  
log. Chill until firm enough to slice. Place  
slices of Ginger Soy Butter on top of grilled  
or broiled seafood or chicken, baked sweet  
potatoes, rice, or steamed vegetables.  
Place chopped cucumber in strainer and  
allow water to drain for about 15 minutes.  
Place in a clean towel and squeeze dry.  
Note: Butter can be wrapped in a whole  
log or wrapped in smaller sizes and kept in  
freezer. Double wrap using an outer wrap  
of aluminum foil to prevent absorption of  
freezer odors.  
In a large mixing bowl, mix together yogurt,  
sour cream, lemon juice, salt, and sugar on  
Speed 2 until ingredients are incorporated.  
Add remaining ingredients, cucumber being  
the last. Mix on Speed 2 until well mixed.  
Note: Ginger Soy Butter can be wrapped  
in a whole log or wrapped in smaller sizes  
and kept in freezer. Double wrap using  
an outer wrap of aluminum foil to prevent  
absorption of freezer odors.  
Nutritional information per slice:  
Calories 52 (96% from fat) • carb. 0g • pro. 0g  
• fat 6g • sat. fat 4g • chol.16 mg • sod. 5mg  
• calc. 2mg • fiber 0g  
Transfer to a small bowl, cover and refrig-  
erate for 30 to 60 minutes before serving  
to allow flavors to blend. Keep unused  
portion in a resealable container in the  
refrigerator for up to 5 days.  
Nutritional information per slice:  
Calories 52 (98% from fat) • carb. 0g • pro. 0g  
• fat 6g • sat. fat 4g • chol. 16mg  
• sod. 44mg • calc. 2mg  
1
Nutritional information per serving ( ⁄4 cup):  
Calories 30 (53% from fat) • carb. 2g • pro. 1g  
• fat 2g • sat. fat 1g • chol. 4mg • sod. 115mg  
• calc. 46mg • fiber 0g  
16  
 
BALSAMIC VINAIGRETTE  
Makes 112 cups  
CREAMY BLUE  
CHEESE DRESSING  
PARMESAN PEPPERCORN  
DRESSING  
This dressing is not only good on salads,  
but is a perfect spread for sandwiches,  
from smoked turkey to roast beef. It can  
be used as a dip for vegetables or even  
served alongside roasted meats.  
This version is much lower in fat than  
traditional blue cheese dressings. Try it  
as a dip for celery the next time you  
serve Buffalo Wings.  
1
shallot, peeled and finely chopped  
(approximately 1 tablespoon)  
cup balsamic vinegar  
teaspoon salt  
teaspoon freshly ground pepper  
teaspoon sugar  
teaspoons Dijon mustard  
cup extra virgin olive oil  
cup vegetable oil  
1
2
4
1
1
2
Makes about 2 cups dressing  
Makes 112 cups  
1
2
1
2  
clove garlic, peeled and chopped  
ounce shallot, peeled and  
chopped  
cup lowfat buttermilk  
cup nonfat yogurt  
1
3
2
cup reduced fat mayonnaise  
cup reduced fat sour cream  
cup Parmigiano Reggiano,  
finely grated  
1
3
1
4
4
2
1
1
2
1
2
Place shallot, vinegar, salt, pepper, sugar,  
and Dijon in a mixing bowl. Mix ingredients  
until well incorporated.  
1
1
teaspoon crushed black  
peppercorns  
1
4
3
cup lowfat mayonnaise  
teaspoon dry mustard  
teaspoon Worcestershire sauce  
teaspoon white pepper  
ounces crumbled blue cheese  
3
2
1
1
1
tablespoons fresh basil, chopped  
tablespoon red wine vinegar  
teaspoon Dijon mustard  
tablespoon fresh parsley, finely  
chopped  
1
2
Add olive oil and then vegetable oil in  
a slow stream to the bowl with the mixer  
running to ensure emulsification.  
1
4
3
®
dash Tabasco or other hot sauce  
Adjust seasoning to taste.  
to taste  
1
Nutritional information per serving (2 tablespoons):  
Calories 166 (96% from fat) • carb. 2g • pro. 0g  
• fat 22 g • sat. fat • chol. 0g • sod. 153mg  
• calc. 1mg • fiber 0g  
2
tablespoon finely chopped shallot  
teaspoon lemon juice  
Place the garlic, shallot, buttermilk, yogurt,  
mayonnaise, dry mustard, Worcestershire,  
and pepper in a medium bowl. Mix using  
Speed 3 until smooth and creamy, 30 to 40  
seconds. Add the crumbled blue cheese  
1
2
Place all ingredients in a medium mixing  
bowl and mix on Speed 2 until thoroughly  
combined, about 1 minute.  
®
and Tabasco . Mix using Speed 3 for  
Nutritional information per serving (2 tablespoons):  
Calories 61 (65% from fat) • carb. 3g • pro. 2g  
• fat 4g • sat. fat 1g • chol. 8mg • sod. 169mg  
• calc. 66mg • fiber 0g  
20 to 30 seconds longer. Let stand for 30  
minutes before using to allow flavors to  
develop. Cover and refrigerate all unused  
portions. Keeps 1 week.  
Nutritional information per serving (4 teaspoons):  
Calories 27 (54% from fat) • carb. 1g • pro. 1g  
• fat 1g • sat. fat 0g • chol. 2mg • sod. 47mg  
• calc. 29mg • fiber 0g  
17  
 
Nutritional information per serving (2 tablespoons):  
Calories 158 (97% from fat) • carb. 1g • pro. 0g  
• fat 17g • sat. fat 1g • chol. 0mg • sod. 80mg  
• calc. 2mg • fiber 0g  
1
1
teaspoon lemon juice  
dash red pepper flakes  
teaspoon honey (if eggplant  
seems bitter)  
MISO GINGER DRESSING  
This dressing is wonderful to use to make  
an Asian Slaw using shredded cabbage,  
bok choy, carrots, daikon, cucumbers and  
green onions, as well as  
*Miso (Japanese fermented soybean paste)  
can be purchased in most Asian/Japanese  
markets, natural food stores and in many  
well-stocked grocery stores. It is kept  
refrigerated in an airtight container.  
Preheat oven to 400°F.  
to dress a traditional salad.  
Pierce eggplant with fork all around the  
eggplant (about 8 times) and wrap in  
aluminum foil. Roast eggplant for  
approximately 45 minutes to 1 hour,  
until the eggplant is very soft and has  
collapsed. Unwrap and let cool.  
Makes about 2 cups  
1
1 ⁄2  
tablespoons miso*  
cup rice vinegar  
teaspoon mirin**  
teaspoon soy sauce  
teaspoons peeled and finely  
chopped fresh ginger  
teaspoon finely chopped fresh  
garlic  
**Mirin is a low-alcohol sweet wine  
made from glutinous rice, also  
known as “rice wine.” It is available in  
Asian/Japanese markets, and in the  
gourmet section of well-stocked  
grocery stores.  
1
3
1
2
1
3
When eggplant is cool to the touch (about  
15 minutes) cut in half and spoon the soft  
eggplant flesh into a mixing bowl; there will  
be approximately 112 cups of eggplant.  
1
2
CAPONATA  
With mixer on Speed 3, mix for about 2  
minutes until the eggplant turns into an  
almost smooth consistency.  
1
teaspoon brown sugar  
cup vegetable oil  
teaspoon sesame oil  
Serve Caponata as an appetizer spread  
with pita chips or thinly sliced French  
bread. It is also a good dressing to  
use on a wrap-type sandwich.  
1
1 ⁄4  
1
Add remaining ingredients and mix on  
Speed 1 until just blended. Let stand  
30 minutes before serving to allow  
flavors to blend. May be made ahead and  
refrigerated in an resealable container.  
In a medium mixing bowl, mix miso and  
vinegar until well blended, smooth and  
homogenous using Speed 2, about 1 to 2  
minutes. Add mirin and soy sauce and mix  
to combine, about 20 seconds. Add ginger,  
garlic, and brown sugar and mix well about  
30 seconds.  
Makes 114 cups  
1
2
medium size eggplant, about  
1
1 ⁄2 pounds  
Nutritional information per serving (¼ cup):  
Calories 72 (55% from fat) • carb. 7g • pro. 1g  
• fat 5g • sat. fat 1g • chol. 0g • sod. 112mg  
• calc. 15mg • fiber 3g  
tablespoons capers, drained  
tablespoon celery, finely diced  
teaspoon finely diced sweet  
red pepper  
tablespoon finely chopped  
green onion  
teaspoon chopped fresh basil  
teaspoon chopped fresh mint  
teaspoon finely chopped  
fresh parsley  
1
1
2
With mixer on Speed 1, add the vegetable  
oil and then the sesame oil in a slow,  
steady stream into the bowl and mix until  
totally emulsified and homogenous. Let  
stand 30 minutes or longer to allow flavors  
to blend before using. Store in an airtight  
container in the refrigerator. If dressing  
separates, mix on Speed 2 until emulsified.  
1
1
1
1
2
2
tablespoons extra virgin olive oil  
18  
 
®
scoop all the flesh from tops. Scoop out  
bottoms leaving a 4-inch shell, reserving  
potato skin shells. Place the potato pulp in  
a large mixing bowl.  
BOURSIN  
TWICE-BAKED POTATOES  
WITH PARMESAN  
1
SMASHED POTATOES  
1
Makes 8 servings  
Makes 4 cups / eight 2-cup servings  
8
baking potatoes (8 ounces each),  
scrubbed  
teaspoons olive oil  
tablespoons unsalted butter  
cup chopped onion (about 3  
ounces)  
teaspoon kosher salt, divided  
teaspoon freshly grated black  
pepper, divided  
cup part skim ricotta  
cup shredded provolone  
(4 ounces)  
cup freshly grated Parmesan  
tablespoon Italian herb blend  
Using Speed 3, add ricotta to potatoes  
and mix for 1 minute. Add onions, mix on  
Speed 2 for 1 to 2 minutes or until well  
mixed. Add provolone, Parmesan, Italian  
herb blend, remaining salt and pepper,  
and mix 30 seconds on Speed 1 or until  
incorporated.  
2
2  
pounds red potatoes, scrubbed  
1
®
package Boursin cheese* (about  
1
2
2
1
2 ⁄2 ounces), cut into 8 pieces  
2
tablespoons unsalted butter  
cup whole milk  
teaspoon kosher salt  
1
2
4
1
1
1
4
2
4
teaspoon freshly ground pepper  
1
Divide the mixture among the reserved  
potato shells. Potatoes may be made up  
to this point, covered and refrigerated until  
ready to bake.  
Cut unpeeled potatoes into 1-inch pieces  
as uniform as possible. Place in a large  
saucepan. Add cold water to cover and a  
large pinch of salt. Over high heat, bring  
to a boil. When boiling, reduce heat to  
medium low and simmer until potatoes are  
very soft, about 25 minutes.  
1
1
Arrange the potatoes on a jelly-roll pan  
that has been lined with aluminum foil.  
Bake uncovered, until potatoes are hot  
and tops are golden brown and puffed,  
about 30 to 35 minutes (add 5 to 10 min-  
utes for cold potatoes). Serve hot.  
1
2
1
Drain potatoes and return to saucepan,  
mix on Speed 3 until completely mashed,  
about 2 minutes. Add Boursin , butter,  
milk, salt, and pepper and mix on Speed 4  
until fully incorporated and fluffy, about  
1 minute.  
Preheat oven to 400ºF. Pierce each potato  
several times with a fork or a knife tip; rub  
each potato with 4 teaspoon of the olive  
oil. Bake the potatoes in preheated oven  
until fork-tender, about 1 hour. While pota-  
toes are baking, prepare onion mixture,  
(below). Remove potatoes from oven  
and place on a rack until cool enough to  
handle. Reduce oven temperature to 375°F.  
®
1
Nutritional information per serving:  
Calories 301(47% from fat) • carb. 25g • pro. 16g  
• fat 16g • sat. fat 9g • chol. 41mg • sod. 548mg  
• calc. 401mg • fiber 2g  
Transfer to a warm bowl and serve  
immediately.  
Nutritional information per serving:  
Calories 167 (36% from fat) • carb. 24g • pro. 4g  
• fat 7g • sat. fat 5g • chol. 19mg • sod. 258mg  
• calc. 27mg • fiber 2g  
Onion Mixture: Melt butter over medium  
heat in an 8-inch skillet, add chopped  
onions and sauté until softened, 10 min-  
utes. Season with 4 teaspoon salt and 8  
teaspoon pepper. Reduce heat to low and  
cook for 30 to 40 minutes, or until nicely  
browned and caramelized. Reserve.  
1
1
®
*Boursin cheese is a triple-cream cheese  
that is white and smooth, with a creamy,  
buttery texture. It is most often flavored  
with herbs, garlic or pepper. It can be  
found in the specialty cheese section of  
most well-stocked grocery stores or in  
gourmet food markets.  
When potatoes are cool enough to handle,  
cut off the top third of each potato and  
19  
 
Turn dough out onto lightly floured surface  
and knead with your hands for a few  
minutes. Cut dough into 2 equal pieces,  
shaping each into 12x2x1-inch logs. Place  
on baking sheet with parchment. Beat final  
egg with 1 tablespoon of water and brush  
all over logs, and if you wish, sprinkle the  
tops with kosher salt.  
Preheat oven to 350°F. Butter an eight-cup  
soufflé dish well and coat with toasted  
ground walnuts; set aside.  
PARMESAN PEPPER BISCOTTI  
WITH WALNUTS  
These biscotti are a perfect companion  
to a glass of red wine.  
Beat egg yolks using Speed 1 for 30 sec-  
onds; reserve.  
Makes about 3 dozen  
Melt butter in a saucepan. Add flour and  
stir with a wooden spoon until smooth and  
cook over medium heat for 2 minutes, stir-  
ring occasionally. Mix on Speed 1 while  
adding the milk, about 112 minutes, beat-  
ing until smooth. Cook slowly allowing the  
mixture to thicken, while mixing on Speed  
2 until the mixture becomes smooth and  
thick, approximately 5 minutes total. Add  
Gorgonzola and mozzarella and stir until  
melted and smooth. Remove from heat.  
1
2 ⁄2  
1
cups unbleached, all-purpose flour  
teaspoon salt  
Bake for 35 to 40 minutes until golden.  
Remove from oven and slice the logs with  
1
2
teaspoon freshly ground pepper  
teaspoon baking powder  
cup butter, at room temperature  
cup extra virgin olive oil  
tablespoons sugar  
1
a serrated knife into 8-14" slices. Return  
1
4
1
slices to baking sheet and bake for an  
additional 35 minutes on bottom rack of  
oven, flipping the biscotti halfway through  
baking so both sides are golden. Transfer  
to a wire rack and cool. When completely  
cooled, place in an airtight container  
to store.  
Nutritional information per biscotti:  
Calories 94 (53% from fat) • carb. 8g • pro. 3g  
• fat 6g • sat. fat 2g • chol. 30mg • sod. 148mg  
• calc. 57mg• fiber 0g  
1
4
1
1 ⁄2  
1
1 ⁄3  
cup Parmigiano Reggiano, grated  
eggs, divided  
4
1
4
cup milk  
teaspoons rosemary, fresh  
chopped  
While mixing egg yolks on Speed 1, spoon  
a small amount of hot cheese mixture into  
the yolks and mix until smooth. Continue  
adding the warm cheese mixture slowly to  
the yolks, while mixing (the mozzarella will  
be stringy).  
1
2 ⁄2  
1
2
cup walnuts, toasted  
kosher salt (optional)  
Preheat oven to 350°F.  
GORGONZOLA SOUFFLÉ  
Using chef’s whisk, beat the egg whites  
until soft peaks form, about 112 minutes on  
Speed 5.  
Place flour, salt, pepper, and baking powder  
in a small mixing bowl and set aside.  
Makes one 8-cup soufflé  
2
3
cup walnuts, toasted and ground  
eggs, whites and yolks separated  
into two mixing bowls  
tablespoons unsalted butter  
cup unbleached, all-purpose flour  
cups milk  
cup Gorgonzola cheese, crumbled  
teaspoon salt  
teaspoon fresh ground pepper  
cup shredded mozzerella  
Fold the whites into the yolk/cheese  
mixture in three additions with the beater  
attachment set to the lowest speed.  
In a large mixing bowl beat the butter with  
the olive oil using Speed 2. Add the sugar  
and Parmesan and mix on Speed 3 until  
the consistency is smooth. Add 3 of the  
eggs, one at a time, mixing until each egg  
is incorporated before adding the next.  
Slowly add dry ingredients in 3 additions,  
mixing on low speed. Once all the dry  
ingredients are incorporated, add milk in a  
slow stream while the mixer is running.  
The mixture should resemble a soft dough.  
Finally mix in the rosemary and walnuts.  
5
5
Pour into prepared soufflé dish and bake in  
the middle of oven until puffed over the rim  
of soufflé dish and golden, approximately  
40 to 45 minutes. Serve immediately.  
1
2
1
1 ⁄2  
1
1
2
Nutritional information per serving:  
Calories 207 (70% from fat) • carb. 7g • pro. 8g  
• fat 16g • sat. fat 7g • chol. 118mg • sod. 315mg  
• calc. 139mg • fiber 0g  
1
4
1
2
20  
 
mixture is very thick and smooth. Very  
carefully, spoon about 2 cup of the bécha-  
SOUFFLÉ ROLL WITH CHICKEN  
AND SPINACH FILLING  
1
mel into the yolks while mixing so that they  
will be tempered (this will keep them from  
curdling when added to the hot sauce).  
Continue adding the béchamel in small  
additions to the yolks until the mixture is  
fully incorporated.  
Although this recipe may be slightly time-  
consuming, the results are well worth it for  
a perfect luncheon or brunch dish.  
Makes 12 servings  
cooking spray  
Using the chef’s whisk beat the egg whites  
until soft peaks form, using Speed 5 for  
112 minutes.  
4
2  
2
tablespoons unsalted butter  
cup unbleached, all-purpose flour  
cups whole milk  
large eggs, separated  
teaspoon salt  
white pepper  
recipe Chicken and Spinach  
Filling (follows)  
1
Fold the whites carefully into yolk mixture  
in 3 additions using the beaters on the  
Speed 1, taking care to scrape the sides  
and bottom of the bowl. Finally, use a  
rubber spatula to incorporate the mixture  
fully (scraping sides and bottom of bowl).  
Pour batter into prepared jelly-roll pan and  
gently spread evenly in the pan.  
5
1
2
1
Preheat oven to 400°F. Prepare jelly-roll  
pan by spraying the pan and dusting with  
flour to cover surface, discarding any  
excess. Line with a sheet of parchment  
paper.  
Bake for 20 to 25 minutes until the soufflé  
roll is evenly browned. Remove from oven  
and cover with wet paper towels to keep  
moist until you are ready to fill and roll.  
Melt butter over medium low heat in a  
234-quart saucepan. Add flour and stir with  
a wooden spoon, creating a roux – do not  
brown. Mix on Speed 1 while adding the  
milk in a stream. Mix until smooth and  
blended, about 30 seconds. Stir in salt  
and pepper. Let the mixture warm slowly,  
allowing it to thicken, about 2 minutes, stir-  
ring occasionally. This makes a béchamel  
sauce.  
To finish soufflé roll:  
With a rubber spatula spread the filling  
so that the surface area is evenly covered.  
Using the parchment as a guide, roll the  
soufflé lengthwise to resemble a log.  
Serve immediately or wrap and refrigerate.  
Before serving, wrap in buttered aluminum  
and warm slowly at 350°F for 20 minutes.  
Nutritional information per serving of soufflé roll,  
no filling per serving:  
While the béchamel is thickening, mix the  
yolks in a mixing bowl until smooth. Return  
the beaters to the béchamel on the stove  
and mix for about 2 minutes until the  
Calories 109 (61% from fat) • carb. 6g • pro. 5g  
• fat 7g • sat. fat 4g • chol. 104mg • sod. 144mg  
• calc. 60mg • fiber 0g  
21  
 
Adjust seasoning to taste. If not using  
immediately, place in a resealable  
container and refrigerate.  
CHICKEN AND SPINACH  
WARRANTY  
FILLING FOR SOUFFLÉ ROLL  
LIMITED THREE-YEAR  
WARRANTY  
1
Makes 6 cups  
Nutritional information per serving ( ⁄2 cup):  
Calories 258 • carb. 7g • pro. 20g • fat 12g  
• sat. fat 6g • chol. 64mg • sod. 598mg  
• calc. 110mg • fiber 2g  
8
4
5
cups chicken stock  
cups vermouth  
peeled fresh garlic cloves,  
smashed  
sprig fresh basil  
pounds boneless chicken breast  
tablespoons unsalted butter  
cup onion, chopped  
cloves fresh garlic, minced  
cups fresh mushrooms, sliced  
packages frozen spinach  
(10 ounces each), thawed, excess  
water squeezed out  
This warranty is available to consumers only.  
®
You are a consumer if you own a Cuisinart  
Power Advantage™ 7-Speed Hand Mixer  
that was purchased at retail for personal,  
family or household use. Except as otherwise  
required under applicable law, this warranty is  
not available to retailers or other commercial  
purchasers or owners.  
1
1
1 ⁄2  
3
1
3
3
4
2
®
We warrant that your Cuisinart Power  
Advantage™ 7-Speed Hand Mixer will be  
free of defects in materials and workmanship  
under normal home use for 3 years from the  
date of original purchase.  
1
4
2
teaspoon salt  
1
teaspoon freshly ground nutmeg  
ounces cream cheese  
ounces mozzarella, shredded  
We suggest 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 card does not eliminate the  
need for the consumer to maintain the  
original proof of purchase in order to obtain  
the warranty benefits. In the event that you  
do not have proof of purchase date, the  
purchase date for purposes of this warranty  
will be the date of manufacture.  
8
2
Bring chicken stock, vermouth, garlic  
and basil to a boil. Reduce to a simmer;  
add chicken and poach until just cooked  
through, about 25 to 30 minutes. Remove  
1
from poaching liquid and cut into 2-inch  
pieces; reserve.  
While chicken is poaching, melt butter in  
a large sauté pan. Add onion and minced  
garlic and sweat for about 5 minutes.  
Add mushrooms and sauté for another  
5 to 8 minutes until mushrooms are soft.  
Mix in spinach and continue cooking on  
low heat. Mix in salt, nutmeg, chicken,  
cream cheese, and mozzarella.  
®
If your Cuisinart Power Advantage™ 7-Speed  
Hand Mixer should prove to be defective  
within the warranty period, we will repair it,  
or if we think necessary, replace it. To obtain  
warranty service, simply call our toll-free  
22  
 
number 1-800-726-0190 for additional  
information from our Customer Service  
Representatives, or send the defective  
product to Customer Service at Cuisinart,  
150 Milford Road, East Windsor, NJ 08520.  
ment parts, or repair service other than those  
that have been authorized by Cuisinart.  
products directly to Cuisinart for repair, or  
if necessary, replacement, by calling our  
Consumer Service Center toll-free at  
1-800-726-0190.  
This warranty does not cover any damage  
caused by accident, misuse, shipment or  
other ordinary household use.  
Cuisinart will be responsible for the cost of  
the repair, replacement, and shipping and  
handling for such products under warranty.  
To facilitate the speed and accuracy of your  
return, please enclose $10.00 for shipping  
and handling of the product.  
This warranty excludes all incidental or  
consequential damages. Some states do  
not allow the exclusion or limitation of these  
damages, so they may not apply to you.  
BEFORE RETURNING YOUR  
®
Please pay by check or money order  
(California residents need only supply proof  
of purchase and should call 1-800-726-0190  
for shipping instructions).  
CUISINART PRODUCT  
CALIFORNIA RESIDENTS ONLY:  
If you are experiencing problems with your  
®
Cuisinart product, we suggest that you  
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.  
®
call our Cuisinart Service Center at  
NOTE: For added protection and secure  
1-800-726-0190 before returning the  
product serviced. If servicing is needed,  
a Representative can confirm whether the  
product is under warranty and direct you  
to the nearest service location.  
®
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 deliv-  
ered to us. Lost and/or damaged products  
are not covered under warranty. Please be  
sure to include your return address, daytime  
phone number, description of the product  
defect, product model number (located on  
bottom of product), original date of purchase,  
and any other information pertinent to the  
product’s return.  
The retail store shall then, at its discretion,  
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 the above two  
options do 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 economi-  
cally accomplished. Cuisinart and not the  
consumer will be responsible for the reason-  
able cost of such service, repair, replacement,  
or refund for nonconforming products under  
warranty.  
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 at 1-800-726-0190 to ensure  
that the problem is properly diagnosed, the  
product is serviced with the correct parts,  
and the product is still under warranty.  
®
Your Cuisinart Power Advantage™ 7-Speed  
Hand Mixer has been manufactured to  
the strictest specifications and has been  
designed for use with the authorized acces-  
sories and replacement parts.  
This warranty expressly excludes any defects  
or damages caused by accessories, replace-  
California residents may also, according  
to their preference, return nonconforming  
23  
 
Toasters  
Cookware  
Toaster Ovens  
Blenders  
Coffeemakers  
Food  
Processors  
Cuisinart offers an extensive assortment of top quality products to make life in the  
kitchen easier than ever. Try some of our other countertop appliances and  
®
cookware, and Savor the Good Life .  
©2007 Cuisinart  
®
Cuisinart is a registered  
trademark of Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
07CU26345  
Any trademarks or service marks of third parties referred to herein  
are the trademarks or service marks of their respective owners.  
 
Version no: HM70 IB-7731  
SIZE: 203 mm(W) X 152 mm(H)  
Total Pages:24  
Material:  
Cover:157 GSM MATT ARTPAPER  
Inside:120GSM GLOSS ARTPAPER  
Coating: VARINSIHG IN COVER PAGE  
Color: 4C+1C(BLACK)  
Cover:  
Inside:  
Die cut: New  
Bar Code:  
Date: 05/19/07 (00)  
Coordinator: Astor  
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C
Y
M
25  
 

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