RECIPES Lemon Meringue Pie

RECIPES Lemon Meringue Pie ................................. 29 Chocolate Cream Pie ................................ 30 SAVORIES Gougères ................................................... 13 Spinach and Feta Souffé .......................... 13 CAKES AND CUPCAKES Mashed Potatoes ...................................... 14 Golden Yellow Cake .................................. 30 Caulifower Purée ...................................... 14 Deep Chocolate Layer Cake ..................... 31 Pasta Dough .............................................. 15 Coconut Cake ........................................... 31 Chocolate Marble Cheesecake ................. 32 Gluten-Free Golden Cupcakes ................. 33 YEAST BREADS AND ROLLS Pizza Dough .............................................. 15 Angel Food Cake ....................................... 34 Gluten-Free Pizza Dough .......................... 16 Basic White Bread ..................................... 16 FROSTINGS, ICINGS AND FILLINGS Molasses Wheat Bread ............................. 17 French Buttercream ................................... 34 Multigrain Bread ........................................ 17 Swiss Buttercream .................................... 35 Buttery Dinner Rolls .................................. 18 Chocolate Frosting .................................... 35 Challah ...................................................... 18 Cream Cheese Frosting ............................. 35 Rustic Italian Bread ................................... 19 Dairy-Free Vanilla Frosting......................... 36 Royal Icing ................................................. 36 Chocolate Glaze/Ganache ........................ 36 COFFEE CAKES, MUFFINS AND QUICK BREADS Simple Chocolate Mousse ........................ 37 Blueberry Buttermilk Crumb Cake ............ 20 Whipped Cream ........................................ 37 Banana Chocolate Chip Bread .................. 20 Pecan Sticky Buns .................................... 21 Apple Oat Bran Muffns ............................. 22 Triple Citrus Tea Loaf ................................. 22 COOKIES AND BARS Chocolate Cherry Crackles ....................... 23 Pecan Linzer Cookies ................................ 23 Chocolate Chunk Cookies......................... 24 Cherry and Almond Biscotti ...................... 25 Mocha Sugar Cookies ............................... 25 Black & White Cookies .............................. 26 Power Cookies .......................................... 26 Fudge Brownies ........................................ 27 Blondies ..................................................... 28 PIES Basic Flaky Pastry Dough for Pies & Tarts ................................................ 28 Cookie Crumb Crust ................................. 29 12 Gougères Put in the oven, and immediately turn the heat down to 300°F. Bake until gougères are nicely Gruyère is the classic cheese used in gougères, browned, completely hollow and not wet inside, but you may substitute your favorite. about 20 minutes. Makes about 65, 1-inch gougères Serve immediately. ½ cup water TIP: To ensure even coloring, rotate the baking 4 tablespoons (½ stick) unsalted butter, cut sheets halfway through baking. into 1-inch pieces Nutritional analysis per gougère: ½ teaspoon kosher salt, divided Calories 29 (61% from fat) • carb. 1g • pro. 1g ½ teaspoon granulated sugar • fat 2g • sat. fat 1g • chol. 11mg • sod. 39mg 1 cup unbleached, all-purpose flour • calc. 36mg • fiber 0g 2 large eggs, plus up to 2 more if necessary 1 cup shredded Gruyère cheese, divided ¼ teaspoon cayenne ¼ teaspoon paprika Spinach and Feta Soufflé Looking for a new idea for a fun and festive side Preheat oven to 500°F. Line two baking sheets dish? The classic combination of spinach and feta with parchment paper. Reserve. come together in this tasty soufflé. Put the water, butter, ¼ teaspoon of the salt Makes 12 servings and sugar into a medium saucepan set over medium heat. Once the mixture comes to a 6 tablespoons (¾ stick) unsalted butter, cut boil, remove from heat and stir in all of the flour. into 1-inch pieces, divided Return to the burner and raise the heat to ½ cup grated Romano cheese, divided medium-high. Using a wooden spoon, 5 large eggs continuously stir the mixture until it “dries out” 1 large egg white and a thick, hard film remains on the bottom of ½ cup unbleached, all-purpose flour the pot, about 1½ to 2 minutes. 1½ cups whole milk Remove from heat and put flour mixture into 3 ounces feta cheese the Cuisinart® mixing bowl. Attach the flat ¼ teaspoon kosher salt mixing paddle and mix on Speed 3 to release ¼ teaspoon freshly ground black pepper 1 steam and cool, about 2 to 3 minutes. Once /8 teaspoon freshly ground nutmeg the dough has cooled (and the bowl is no 1 10-ounce package frozen, chopped longer warm), increase the speed to 4 and add spinach, thawed with any moisture the eggs, one at a time until each is fully squeezed out incorporated before adding the next. Scrape ¼ teaspoon lemon zest down the entire bowl between each addition. Dough is ready when it becomes a pale yellow Preheat oven to 400°F. Position racks so that color and drops from the beater in a slow, the soufflé can bake in the middle of the oven. steady stream. If the dough is too thick, beat the remaining 2 eggs together and slowly begin Generously butter a 2-quart (8-cup) soufflé dish to add them, 1 teaspoon at a time, with the thoroughly with 1 tablespoon of the butter. mixer running. Do not make the dough too Sprinkle ¼ cup of the Romano in the dish so runny or it will not hold its shape. that the bottom and sides are coated. Shake out any excess. Wipe the rim of the dish with Add ½ cup of Gruyère, the remaining salt and a paper towel to remove any butter or cheese; spices and mix on Speed 2 to incorporate. reserve. Transfer the batter to a large pastry bag fitted Separate eggs, putting whites (including extra with a small to medium-sized round tip. Pipe white) into the Cuisinart® mixing bowl and the the gougère dough into 1-inch rounds, ½ inch yolks into a separate mixing bowl. Break yolks apart on the prepared baking trays. Top each up by stirring with a fork. Attach the chef’s with a pinch of the reserved Gruyère. whisk and reserve both bowls containing eggs. 13 Put the remaining butter in a saucepan over Put potatoes into a stockpot and cover with medium-low heat. Once butter melts, add the cold water. Bring to a boil and simmer until flour to the pan and stir to cook off any raw potatoes are tender. flour taste, about 3 to 4 minutes. While Once the potatoes are tender, drain the continuously whisking the butter/flour mixture, potatoes completely and then transfer to the slowly add the milk. Once all the milk is added, Cuisinart® mixing bowl. Attach the chef’s whisk whisk until a smooth and homogenous and mix on Speed 5 until potatoes are consistency is achieved. Once mixture is completely mixed with no lumps, scraping smooth, beat in remaining Romano and feta down the entire bowl as necessary. salt, pepper and nutmeg. Stir in the spinach and lemon zest. Once potatoes are smooth, add the butter, crème fraîche, milk, salt and pepper. Mix again While continuously mixing with a whisk, spoon on Speed 8, increasing to Speed 12 until a small amount of the milk and spinach mixture potatoes are light and fluffy. Scrape the bowl into the yolks. Continue mixing in the remaining once to make sure all ingredients are evenly mixture, a third at a time. incorporated. Beat egg whites, starting on Speed 1 and Taste and adjust seasoning as desired. gradually increasing to Speed 12. Whip only until firm peaks form, about 1½ minutes total. Nutritional analysis per serving (½ cup): Calories 172 (42% from fat) • carb. 21g • pro. 3g Mix a third of the egg whites into the spinach • fat 8g • sat. fat 5g • chol. 27mg • sod. 155mg mixture until evenly combined. Continue by • calc. 55mg • fiber 3g carefully folding the remaining egg whites in two additions with a large rubber spatula. Fold just until combined. Cauliflower Purée Pour mixture into prepared dish and gently A great, healthy alternative to traditional mashed smooth the top to ensure an even rise. Put potatoes, plus this recipe is dairy free! soufflé into preheated oven and reduce Makes 6 cups temperature to 375°F. Bake until golden and just set, about 45 to 50 minutes. 1 large head cauliflower, cored, about 3¼ Serve immediately. pounds 1 pound Yukon gold potatoes, peeled and Nutritional analysis per serving (½ cup): cut into 1-inch pieces Calories 207 (64% from fat) • carb. 9g • pro. 9g • fat 15g • sat. fat 8g • chol. 152mg • sod. 418mg ¼ cup extra virgin olive oil • calc. 175mg • fiber 1g 2 teaspoons kosher salt ½ teaspoon freshly ground black pepper Mashed Potatoes Cut cauliflower into large chunks and put into a This basic recipe is perfect to serve as is, or be large stockpot with the potatoes. Cover with creative and add different flavors like fresh herbs or cold water and place over high heat until water cheese. comes to a boil. Reduce heat to maintain a Makes about 9 cups healthy simmer and cook until vegetables are tender, about 25 minutes. 5 pounds Yukon gold potatoes, peeled and Once tender, drain all water from the cut into 1-inch pieces vegetables and place into the Cuisinart® mixing 1 5 /3 tablespoons unsalted butter, cut into bowl. Attach the chef’s whisk and mix on 1-inch pieces Speed 5 until vegetables are smooth. Scrape 1 cup crème fraîche the entire bowl as necessary during the ½ cup milk (any fat variety works) process.

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