INSTRUCTION AND RECIPE BOOKLET Premier Series 9-Cup Food Processor DLC-2009CHB For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
Recommended work bowl capacity for various foods FOOD CAPACITY Chopped fruits and vegetables 8 cups processed food Chopped or puréed meat, poultry, fish or seafood 1¼ pounds meat, cut into 1-inch or smaller cubes, chilled Bread dough 4 cups flour (32 ounces), yielding two 1-pound loaves Pizza dough 3 cups flour (26 ounces), yielding three 12-inch pizzas Nuts for nut butters 4 cups (20 ounces) Sliced or shredded fruit, cheese, or vegetables 9 cups (total processed volume varies by food) Cake ba
IMPORTANT UNPACKING INSTRUCTIONS This package contains a Cuisinart® Premier Series 9-Cup Food Processor, and the standard parts for it: Work bowl, work bowl cover, large and small pushers, dough blade, metal chopping/mixing blade, slicing disc, shredding disc, detachable disc stem for discs, spatula, How-to DVD and recipe/ instruction book. CAUTION: THE CUTTING TOOLS HAVE VERY SHARP EDGES. To avoid injury when unpacking the parts, please follow these instructions. 1.
CONTENTS Cabbage and Iceberg Lettuce . . . . . . . . 12 Recommended Work Bowl Capacities. . . 2 Packing Feed Tube for Desired Results . . . . . . . . . . . . . . . . . . . 12 Unpacking Instructions . . . . . . . . . . . . . . 3 Important Safeguards. . . . . . . . . . . . . . . . 5 Introduction . . . . . . . . . . . . . . . . . . . . . . . 6 Machine Includes . . . . . . . . . . . . . . . . . . . 7 Assembly Instructions . . . . . . . . . . . . . . . 7 Machine Functions . . . . . . . . . . . . . . . . . .
Carefully read all instructions before using this appliance. IMPORTANT SAFEGUARDS Always follow these safety precautions when using this appliance. use. Store blades and discs as you would sharp knives, out of reach of children. 5. Be sure cover and feed tube are securely locked in place before operating food processor. 6. Never try to override or tamper with cover interlock mechanism. 1. Read all instructions.
INTRODUCTION Congratulations on your purchase of a Cuisinart® Premier Series 9-Cup Food Processor. This product is the ultimate food preparation tool, and it comes from the originator of the American food processor, Cuisinart. The Cuisinart® Premier Series 9-Cup Food Processor has all the elements of quality that Cuisinart is known for, including a powerful motor, the Supreme® Wide Mouth Feed Tube, and the longest warranty in the industry.
THE MACHINE INCLUDES: 2. A large pusher that fits into the Cuisinart® Supreme® feed tube opening and moves freely within it. 1. Housing base with a vertically projecting shaft and convenient touchpad control panel Upon contact, the large pusher meets an activating rod in the center of the work bowl handle, permitting the motor to start. 2. 9-cup work bowl ASSEMBLY INSTRUCTIONS 3. Cover with Cuisinart® Supreme Wide Mouth Feed Tube 4. Pusher assembly that slides inside the feed tube 5. Dough blade 6.
4. With the stem facing down, place the assembly over the center hub. It should fit snugly and rest on the bottom of the work bowl. • Place the work bowl over the center stem, with the handle area just to the left of center. Turn counterclockwise to lock in place. 5. Place work bowl cover onto work bowl, with the handle area just to the left of center. Turn counterclockwise to lock onto work bowl. • Insert the metal chopping blade and put ingredient pieces in the work bowl.
To prevent the blade from falling from the work bowl onto your hand when emptying the work bowl, use one of the following methods: Be sure your hands are dry. Grab the blade hub, and remove the metal blade before tilting the bowl, using a spatula to scrape off any food. Then carefully lift the blade out of the work bowl. Or insert your finger through the hole in the bottom of the work bowl, gripping the blade from the bottom, and grip the outside of the work bowl with your thumb.
To chop peel from citrus fruit or to chop sticky fruit like dates or raisins For citrus, remove only the peel with a vegetable peeler, not the white pith, which is bitter tasting. Cut the peel into lengths of 2 inches (5cm) or less and process with ½ cup (125 ml) of granulated sugar until finely chopped. This may take 2 minutes or longer. For sticky fruit like dates, raisins, prunes and candied fruit, first freeze the fruit for about 10 minutes. Add some of the flour called for in the recipe to the fruit.
For a “one egg” batch of basic mayonnaise made with pasteurized liquid eggs, place ¼ cup pasteurized liquid eggs, 2 tablespoons wine vinegar or lemon juice, 1 teaspoon dry mustard, ½ teaspoon kosher salt and a pinch of ground white pepper in the work bowl. With the machine running, add ½ cup of vegetable oil to the small pusher and allow to slowly drip into the mixture while processing. After all the oil has dripped through, add another ½ cup of vegetable oil to the small pusher and allow to drip through.
Process by pulsing, inspecting after each pulse. Stop pulsing as soon as the dry ingredients have almost disappeared into the batter. Overprocessing will cause quick breads and cakes to be tough. (If your recipe calls for ingredients that are to be coarsely chopped – like raisins or nuts – add them last with the mixed dry ingredients.) To make cake mix Your food processor work bowl is large enough for the preparation of an 18.5-ounce packaged cake mix.
PRACTICING SLICING AND SHREDDING 1. Insert a slicing or shredding disc, put the cover on the work bowl and insert the food in the feed tube. 2. Slide the pusher into place, and apply pressure to the pusher while pressing down the PULSE button. Release the button as soon as the food is sliced or shredded. 3. You can load the feed tube repeatedly without removing work bowl cover. Simply grasp the pusher and lift up. The pusher assembly will come off easily, leaving the cover and feed tube in place.
Cooked meat and poultry The food must be very cold. If possible, use a piece of food just large enough to fit in the feed tube. To make julienne strips of ham, bologna or luncheon meat, stack slices, then roll or fold them double and stand upright in the feed tube, wedging in as many rolls as possible. This technique works better with square or rectangular pieces than with round ones.
TECHNIQUES FOR KNEADING YEAST DOUGH WITH THE DOUGH BLADE The Premier Series 9-Cup Food Processor is designed to mix and knead dough in a fraction of the time it takes to do it by hand. You will get perfect results every time if you follow these directions. NEVER TRY TO PROCESS DOUGH THAT IS TOO STIFF TO KNEAD COMFORTABLY BY HAND. There are two general types of yeast dough. Typical bread dough is made with a flour mix that contains at least 50% white flour.
or splatters, stop adding it but do not turn off the machine. Wait until ingredients in bowl have mixed, then add remaining liquid slowly. Pour liquid onto dough as it passes under feed tube opening. Do not pour liquid directly onto bottom of bowl. Follow the recipe carefully. It is important to add enough liquid to make the dough soft enough to knead. Kneading dough that is too stiff can strain the machine.
If dough doesn’t clean inside of work bowl • Amount of dough may exceed maximum capacity of your food processor. Remove half and process in 2 batches. • Dough may be too dry. If it feels crumbly, add water, 1 tablespoon (15 ml) at a time, while machine is running, until dough becomes moist and cleans inside of work bowl. Wait 10 seconds between additions of liquid. • Dough may be too wet. While machine is running, add 1 tablespoon (9 gm) of flour.
If blade doesn’t incorporate ingredients Butter or margarine, if not melted, must be cut into tablespoon-size pieces before being added to work bowl. If dough blade rises in work bowl Blade may not have been pushed down as far as possible before processing started. Machine may be overloaded. Remove half of dough and process in 2 batches. If motor stops See comments under ‘Typical Bread Dough’ Problems and Solutions, page 16.
FOR YOUR SAFETY Like all powerful electrical appliances, a Premier Series Food Processor should be handled with care. Follow these guidelines to protect yourself and your family from misuse that could cause injury. Handle and store metal blades and discs carefully. Their cutting edges are very sharp. Always place discs on flat stable surface before connecting detachable stem. Never put blades or discs on the motor shaft until the work bowl is locked in place.
If your Cuisinart® Premier Series 9-Cup Food Processor 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 number 1-800726-0190 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. To facilitate the speed and accuracy of your return, please enclose $10.
Recipes Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Sauces and Dressings . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Sides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Entrées . . . . . . . . . . . . . . . . . .
Appetizers Fresh Tomato and Corn Salsa Try this salsa on grilled chicken or seafood. Makes 2 cups 1 small onion, cut into 1-inch pieces (about ½ cup) ¼ cup fresh cilantro 1 medium jalapeño pepper, seeded, cut into 1-inch pieces 3 medium vine-ripened tomatoes, cut into 1-inch pieces 1 teaspoon fresh lime juice ½ cup fresh or frozen corn kernels (frozen kernels do not need to be thawed) ½ teaspoon kosher salt Place onion, cilantro and jalapeño in work bowl fitted with the metal blade.
Roasted Garlic and Red Pepper Spread There is no such thing as too much garlic when it is roasted. Makes 2 cups 1 large head of garlic (entire bulb), cloves peeled ½ teaspoon extra virgin olive oil 1 cup lowfat sour cream 1 medium scallion, trimmed, cut into 1-inch pieces 1 large roasted red pepper (from a jar) ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper Preheat oven to 375°F. Toss the garlic cloves in the olive oil and wrap in foil.
Spinach, Feta and Artichoke Stuffed Mushrooms For a savory side dish, use this stuffing in portobellos.
Turkey Sausage and Sun-Dried Tomato Puff Pastry Pinwheels Do-ahead prep makes these perfect for entertaining.
Hummus This popular Middle Eastern sauce may be served with the traditional pita wedges or may be used as a dip for fresh vegetable crudités. For something a little different, make the original recipe, and then use half to make one of the variations. Makes 2½ cups ¼ cup fresh flat parsley leaves 2 strips lemon zest, ½ x 2 inches, bitter white scraped off ½ teaspoon kosher salt 2 small garlic cloves 2 cans (15.
Soups Gazpacho Always served well chilled, this summertime favorite has its origins in the Andalusian region of Spain.
Butternut Squash Soup with Leeks Makes 5 servings, eight ounces each 2 garlic cloves 1 medium or 2 small leeks, about 5 ounces, rinsed well and cut into 1-inch pieces 1 teaspoon extra virgin olive oil 2 pounds butternut squash ½ teaspoon kosher salt ¼ teaspoon freshly ground pepper ½ cup dry white wine 3 cups low sodium chicken broth ¼ teaspoon ground nutmeg ½ teaspoon fresh lemon juice ½ cup heavy cream (optional) Insert the metal blade.
Caramelized Five Onion Soup A twist on traditional French onion soup.
sprinkling of the cheeses, and topped with the chopped green onion. If desired, the bowls may be placed under a broiler or in a hot oven to melt the cheeses; if you do this, be sure to use ovenproof bowls. *Leeks are grown in very sandy soil, and must be well cleaned, or the grit will ruin your soup. Trim the roots from the leeks, and then trim and discard the leaves, about 1 inch above the white. Wash well and dry. The leeks used in this recipe yielded about a 4-inch piece of leek.
Sauces and Dressings Basic Mayonnaise (The American Egg Board recommends using the freshest eggs and then heating them to kill salmonella bacteria. This recipe uses a procedure suggested by cookbook author and food sleuth Shirley Corriher for heating the eggs to sanitize them. The results are definitely worth the effort. Proper refrigeration and storage is necessary.
Tartar Sauce A little lower in fat than most, this tartar sauce is good not only with fish and shellfish, but also with steamed fresh vegetables.
With the machine running, add the olive oil in a slow drizzle. Let rest for about 30 minutes before using to allow the flavors to blend. Refrigerate to store, with a layer of olive oil poured over the top to prevent discoloration. Keeps 5 days in the refrigerator, or may be frozen. Nutritional information per tablespoon: Calories 78 (87% from fat) • carb. 1g • pro. 2g • fat 8g • sat. fat 1g • chol. 2mg • sod. 98mg • calc.
Simple Tomato Sauce A simple marinara sauce for pasta, or when reduced, a tasty topping for homemade pizzas.
1 teaspoon extra virgin olive oil ¼ cup dry white wine ½ cup low-sodium chicken broth ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¼ teaspoon fresh lemon juice Preheat oven to 400°F. Coat a baking sheet lightly with cooking spray and place red peppers on sheet. Roast peppers in the oven for about 1 hour, turning the peppers halfway through the roasting time. The skins of the peppers should be evenly browned. Place peppers in a bowl and cover the bowl tightly with plastic wrap.
running, pour the hot milk slowly and carefully down the feed tube, process until the chocolate is melted and smooth, 1 minute. Add the vanilla, process to combine, 10 seconds. Nutritional information per tablespoon: Calories 62 (57% from fat) • carb. 7g • pro. 1g • fat 5g • sat. fat 2g • chol. 1mg • sod. 6mg • calc. 15mg • fiber 1g Amaretto Almond Chocolate Sauce: Before making the chocolate sauce, use the pulse to chop ¼ cup of toasted slivered almonds, remove and reserve.
1 yellow bell pepper, stemmed, seeded and cut into 1½ x 3-inch pieces 8 ounces Napa cabbage, washed and cut into 3-inch lengths 6 ounces bok choy, washed and cut into 3-inch lengths (include leaves if pretty and tender) 4 ounces snow peas, trimmed Insert the metal blade. Pulse to chop the peanuts, about 10 times. Remove and reserve. With the machine running, drop the garlic and ginger down the feed tube to chop. Scrape the work bowl; process 5 seconds longer.
Preheat oven to 350°F. Place walnut halves in a baking pan and toast until golden brown and fragrant, about 8 to 10 minutes. Allow to cool slightly. Insert metal blade in food processor and pulse to chop nuts coarsely, about 5 to 6 times. Reserve. Insert shredding disc. Place carrots in large feed tube horizontally and shred. Transfer to a large mixing bowl. Insert metal blade. Process gingerroot until finely chopped, about 5 to 10 seconds. Scrape bowl. Add yogurt, mint and honey.
Lemony Honey Dijon Vinaigrette Try this dressing on a salad with sliced grilled chicken. Makes 1½ cups 2 strips lemon peel, each 2 inches x ½ inch ¾ teaspoon kosher or sea salt 2 shallots, ½ ounce each 3 tablespoons fresh lemon juice 2 tablespoons white wine vinegar 2 tablespoons honey 2 teaspoons Dijon-style mustard ½ teaspoon freshly ground black pepper 3 tablespoons vegetable oil ½ cup plus 2 tablespoons extra virgin olive oil Insert the metal blade.
Insert the metal blade. With the machine running, drop the shallots down the small feed tube; process 5 seconds to chop. Add the drained green peppercorns, chop 10 seconds. Remove and reserve. Process the chèvre, sour cream, lemon juice, white wine vinegar and water, until smooth, 30 seconds. Scrape the work bowl. Return the shallot and peppercorn mixture to the work bowl, add the salt.
Breads Challah Braid If you have leftovers, our Challah Braid slices make the best French toast.
Pecan Sticky Buns Our Pecan Sticky Buns are so good it’s hard to eat just one.
Bake in preheated oven until tops are well browned, about 30 minutes. Remove from oven and invert pan immediately onto serving plate, allowing sugar mixture to drip onto buns. Scrape any remaining sugar/nut mixture onto buns and serve warm. Nutritional information per sticky bun: Calories 553 (39% from fat) • carb. 49g • pro. 5g • fat 16g • sat. fat 8g • chol. 54mg • sod. 143mg • calc. 23mg • fiber 2g Sesame Dinner Rolls Fresh from the oven, warm rolls make any dinner extra special.
Cheese Bread This bread is excellent to serve with a hearty soup or for making sandwiches. Makes 12 servings (one 1½-pound loaf) 1 package active dry yeast 1 teaspoon granulated sugar ¼ cup warm water (105-115°F.) 3 ounces extra-sharp Cheddar 3 cups unbleached, all-purpose flour 2 tablespoons unsalted butter, in 1-inch pieces 1 teaspoon table salt ¾ cup nonfat milk vegetable oil cooking spray In a 2-cup liquid measure dissolve yeast and sugar in warm water.
2 cups unbleached, all-purpose flour 3 tablespoons unsalted butter, in 1-inch pieces ½ teaspoon ground nutmeg ½ teaspoon table salt 1 cup raisins 1 cup slivered almonds, divided (also used in filling) 1 cup plus 1 tablespoon nonfat milk ⁄³ ⁄³ ⁄³ 1 large egg Filling: 11⁄³ tablespoons granulated sugar ¼ teaspoon ground cinnamon 1 1 ⁄³ tablespoons unsalted butter, melted vegetable oil cooking spray Glaze: 2 cup powdered sugar 1 tablespoon water ⁄³ In a 2-cup liquid measure dissolve y
Classic Cuisinart White Bread Spoil your family with homemade bread. Makes 16 servings (2 loaves, 1 pound each) 1 package active dry yeast 2 teaspoons granulated sugar ¹⁄³ cup warm water (105-115°F) 4 cups unbleached, all-purpose flour 3 tablespoons unsalted butter, in 1-inch pieces 1½ teaspoons table salt 1 cup cold water vegetable oil cooking spray In a 2-cup liquid measure dissolve yeast and sugar in warm water. Let sit until foamy, about 5 minutes. Insert dough blade.
3 tablespoons unsalted butter, in 1-inch pieces 1½ teaspoons table salt 1 cup cold water vegetable oil cooking spray In a 2-cup liquid measure dissolve yeast and sugar in warm water. Let sit until foamy, about 5 minutes. Insert dough blade. Process flours, butter and salt until combined, about 10 to 15 seconds. Add cold water to yeast mixture. With machine running, add liquid through small feed tube as fast as flour absorbs it.
Place dough on a lightly floured surface and punch down. Roll into desired crust sizes and place on baking pans lightly sprayed with vegetable oil cooking spray. Follow pizza recipe. Nutritional information per serving (12 servings): Calories 69 (6% from fat) • carb. 14g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 202mg • calc. 44mg • fiber 1g Cranberry–Orange Bread Apples make this bread very moist – for a breakfast treat, slice and toast.
Lowfat Banana Nut Bread Wrap and freeze individual slices for a healthy lunchbox snack.
¼ teaspoon table salt 1 medium carrot (about 3 ounces), peeled, cut to fit feed tube vertically ¹⁄³ cup walnut halves, shells removed 3 strips orange zest 2 cup firmly packed dark brown sugar ¾ cup fat-free milk 1 large egg ¼ cup vegetable oil ½ cup raisins ⁄³ Line 12 standard muffin cups with paper liners. Preheat oven to 375°F. In a small bowl combine flour, bran flakes, baking powder, cinnamon and salt; reserve. Insert the medium shredding disc.
Preheat oven to 350°F. Lightly coat an 8-inch square baking pan with vegetable oil cooking spray. Insert metal blade in work bowl. Process pecans, chocolate chips, brown sugar and coffee granules until coarsely chopped, about 10 seconds. Reserve and wipe work bowl clean. Combine flour, baking powder and salt in a small bowl; reserve. Process sugar and butter until creamy, about 20 seconds. Scrape work bowl and process an additional 15 to 20 seconds.
Cilantro-Lime Butter This compound butter is delicious on fresh corn on the cob. Makes ½ cup ¼ cup fresh cilantro, washed and dried 1 strip lime zest 1 stick (½ cup) unsalted butter, softened Insert metal blade. Process cilantro and zest until finely chopped, about 20 seconds. Scrape bowl and process an additional 20 seconds. Add butter; process until smooth and well blended, about 15 seconds. Scrape bowl and process an additional 10 to 15 seconds.
Preheat oven to 350°F. Lightly coat one 8 x 4-inch loaf pan with the nonstick cooking spray. Toast sliced almonds on a baking sheet until lightly browned, about 8 to 10 minutes. In a small bowl combine flour, baking powder, salt and baking soda; reserve. Insert metal blade and process pears, egg, almond paste and butter until combined, about 30 seconds. Scrape bowl and process an additional 30 to 45 seconds. Add toasted almonds and reserved dry ingredients. Pulse to combine, about 6 to 7 times.
Sides French Cut Green Beans with Shallots The time-consuming French cut takes just seconds with a Cuisinart food processor. Makes 6 servings 1½ pounds fresh green beans, trimmed, cut to fit feed tube horizontally 3 large shallots, cut into 1-inch pieces 1½ tablespoons olive oil 6 tablespoons water 2¼ teaspoons balsamic vinegar ¼ teaspoon white pepper ¼ teaspoon kosher salt Insert the slicing disc. Place beans horizontally in large feed tube and process using light pressure. Remove and reserve.
Melt butter in a 3¾-quart saucepan over medium heat. Add zest mixture, juice and vinegar. Bring to a boil and add carrots. Reduce heat to medium-low. Cover and simmer until carrots are tender and glazed, about 13 to 16 minutes. Nutritional information per serving: Calories 144 (17% from fat) • carb. 2g • pro. 1g • fat 3g • sat. fat 2g • chol. 8mg • sod. 46mg • calc. 49mg • fiber 3g Potato and Leek Gratin Leeks grow in very sandy soil, so wash thoroughly to remove all grit before using.
of the cooled caramelized leeks. Repeat, ending with a layer of the potatoes. In a large saucepan, combine the milk, cream, nutmeg, pepper and salt. Stirring, bring this mixture to a boil. Carefully pour over the layered potatoes, leeks and cheeses. Top evenly with the buttered crumb and cheese mixture. Loosely cover with the foil and place in the preheated oven for 1½ hours. Test the potatoes for doneness. Depending on the type of potato, it may take up to 2 hours until tender.
Entrées Chili Lime Chicken with Grilled Pineapple and Zucchini A wonderful summertime supper for the grill.
Nutritional information per serving: Calories 448 (35% from fat) • carb. 17g • pro. 56g • fat 17g • sat. fat 3g • chol. 137mg • sod. 1249mg • calc.
Roasted Pork Loin with Apple, Onion and Dried Plum Stuffing The roast can be prepared ahead of time, making this a great dish for entertaining.
Preheat the oven to 400ºF. Spray a roasting pan with nonstick vegetable oil spray. Spread the remaining onion/apple mixture in the bottom of the pan. Place the pork roast on top. Roast at 400ºF for 15 minutes, then lower heat to 375ºF. Continue to roast for another 45 to 60 minutes, until the internal temperature of the roast measures 150ºF when tested with an instant-read thermometer. Remove from the oven, transfer to a warmed platter, and cover loosely with foil. Let the roast rest for 20 minutes.
Pizza Pesto, Cheese and Fresh Tomato Pizza Homemade pesto and fresh, ripe tomatoes from the garden make this a great summertime pizza.
Desserts Hazelnut Butter Cookies Melt-in-your-mouth delicious – keep this cookie dough on hand frozen and ready to bake when unexpected guests drop in. Makes about 70 cookies 1¼ cups unbleached, all-purpose flour ¾ cup (4 ounces) lightly toasted hazelnuts ¼ teaspoon table salt 12 ounces unsalted butter, at room temperature ¾ cup powdered sugar 1 tablespoon pure vanilla extract Insert the metal blade.
¼ cup unsalted butter, at room temperature 1 large egg ½ tablespoon brandy ½ tablespoon pure vanilla extract Preheat the oven to 325ºF. Insert the metal blade. Use the pulse to chop the white chocolate, about 5 to 10 times; there should be no pieces larger than ½ inch. Remove and reserve. Use the pulse to chop the crystallized ginger, 10 to 15 times; there should be no pieces larger than ½ inch. Remove and reserve. Pulse the flour, baking powder and salt to quick-sift. Remove and reserve.
unit running, pour melted butter through the small feed tube and process until blended, about 20 to 25 seconds. Scrape work bowl. Add eggs and vanilla; process until fluffy and light, about 10 to 15 seconds. Add flour and toffee bits; pulse until just combined, about 5 to 6 times. Do not overprocess. Spread in prepared pan. Bake until top of brownies looks set and a toothpick inserted in the center comes out almost clean, about 30 to 35 minutes.
Peach Melba Crisp When these two summertime fruits are out of season, try this crisp using apples or pears with dried cherries or cranberries.
Apple Kuchen This apple cake is also delightful when served for breakfast, brunch or coffee.
*This will yield 1 cup of apricot purée, enough to make this recipe 5 times. Leftover purée can be covered and refrigerated for 2 weeks, or frozen. Fruit purée may be substituted for part of the fat in many cake, brownie and cookie recipes. Do not remove all the fat or the product will be dry and tough. Nutritional information per serving: Calories 312 (34% from fat) • carb. 46g • pro. 6g • fat 12g • sat. fat 4g • chol. 43mg • sod. 95mg • calc.
Double Chocolate Variation: Before making the cheesecake, chop 5 ounces of good quality bittersweet or semisweet chocolate that has been broken up using the metal blade and pulse 20 to 30 times until roughly chopped and the chunks are not bigger than ½ inch. Melt 3 ounces in a double boiler set over barely simmering water. Prepare the cheesecake batter, and pour 11⁄3 cups into a bowl. Add the melted chocolate to the batter and process just to incorporate.
fit pan, crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes. Preheat the oven to 400ºF. Line with a sheet of aluminum foil or parchment paper and fill with pie weights, dry rice or beans. Bake for 15 minutes. Nutritional information per serving (2-crust, 12 servings): Calories 252 (60% from fat) • carb. 22g • pro. 3g • fat 17g • sat. fat 10g • chol. 40mg • sod. 107mg • calc. 2mg fiber 1g Deep Dish Pear and Apple Pie Pears and apples combine to make a delightful taste combination.
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Version no: DLC2009CHB IB-8044 SIZE:140 mm(W) X 216 mm(H) Total Pages:72pp Material: Cover:157gsm matt art paper Inside:120gsm art paper Coating: Varnishing Color:Cover page/4C+Inside page/1C(BLACK) Cover: Inside: Die cut: Bar Code: Date:10/18/07 (00) Coordinator: Alice Chong Tel: 2669 6173 C Fax: 2677 6556 M Y 73 73
