INSTRUCTION AND RECIPE BOOKLET

FPO

Power AdvantageTM 5-Speed Hand Mixer HM-50 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. CONTENTS risk of injury to persons, and/or damage to the mixer. SAVE THESE Important Safeguards...... 2 Introduction ...... 2 6. Remove beaters from the mixer INSTRUCTIONS Features and Benefits ...... 3 before washing. Use and Care ...... 4 7. Do not operate any appliance with Quick Reference Guide ...... 4 a damaged cord or plug after the Recipes...... 4 appliance malfunctions, or is dropped FOR HOUSEHOLD Warranty ...... 14 or damaged in any manner. Return appliance to the nearest authorized USE ONLY Cuisinart service facility for examina- tion, repair, or mechanical or electrical NOTICE IMPORTANT adjustment. SAFEGUARDS 8. The use of attachments not This appliance has a polarized plug (one recommended by Cuisinart may prong is wider than the other). As a safety When using an electrical appliance, basic feature, this plug will fit into a polarized safety precautions should always be fol- cause fire, electrical shock, or risk of injury. outlet only one way. If the plug does not lowed including the following: fit fully into the outlet, reverse the plug. 9. Do not use outdoors or anywhere If it still does not fit, contact a qualified 1. Read all instructions. the cord or mixer might come into electrician. Do not modify the plug in 2. To protect against risk of electrical contact with water while in use. any way. shock, do not put the hand mixer or 10. To avoid possibility of mixer being cord in water or other liquid. If hand accidentally pulled off work area, INTRODUCTION mixer or cord falls into liquid, unplug which could result in damage to the the cord from outlet immediately. mixer or in personal injury, do not Cuisinart puts the perfect mix in the palm Do not reach into the liquid. let cord hang over edge of table or of your hand! Your Power Advantage™ 3. To avoid possible accidental injury, counter. 5-Speed Hand Mixer will handle just about close supervision is necessary when 11. To avoid damage to cord and any mixing task a recipe calls for – from the any appliance is used by or near possible fire or electrocution hazard, lightest whipped toppings to the heaviest children. do not let cord contact hot surface, cookie dough. You’ll love the single slide 4. Unplug from outlet when not in use, including the stove. control and a swivel cord that stays out before putting on or taking off parts, of your way. Best of all, cleanup is easy. and before cleaning. We’ve put some of our favorite recipes in 5. Avoid contact with moving parts. the back of this book, so enjoy using your Keep hands, hair, clothing, as well as new mixer! spatulas and other utensils away from beaters during operation to reduce

2 FEATURES 4. Beater Release Lever Conveniently located for easy AND BENEFITS ejection of beaters.

220 Watts of Power 5. Extra-Long Beaters Powerful enough to easily cut through a Two extra-long, extra-wide beaters double batch of cookie dough or butter for superior, faster aerating, mixing, 2. right out of the refrigerator. and whipping. Designed with no 1. center post to prevent ingredients Maximum Comfort from clogging up beaters. Beaters are Balanced to do more work for you. The easy to clean and dishwasher safe. shape of the mixer allows maximum possible power and balance. Stress-free 6. Heel Rest grip provides unparalleled comfort and Allows mixer to rest squarely control, even during extended mixing. on countertop. 3. Automatic Feedback No need for a power boost. An electronic feedback mechanism automatically feeds in extra power when needed. It assures that the mixer will not bog down, even when mixing heavy loads.

Easy To Clean The Power Advantage™ Hand Mixer 4. has a smooth, sealed base; it wipes 6. clean instantly.

1. Speed Control Provides fingertip control of all speeds.

2. Exclusive Rotating Swivel Cord 5. Unique swivel cord can be positioned for comfort with right- or left-handed use.

3. Spatula 3 USE AND CARE 2. NEVER PUT THE MOTOR Speed 3 HOUSING IN WATER OR OTHER • Complete beating cake mixes Inserting Beaters LIQUID TO CLEAN. Wipe with a • Mix scratch cake batters 1. Unplug the mixer and set the speed damp cloth or sponge. Do not use • Cream butter and sugar until light control to OFF. abrasive cleansers, which could and fluffy scratch the surface. • Complete mixing frostings 2. Insert beater with collar into the larger • Whip potatoes/squash hole. Push beater in until it clicks into NOTE: DO NOT USE NONSTICK ® • Beat whole eggs/yolks place. Insert the beater without collar COOKWARE WITH THE CUISINART • Start whipping cream into the smaller hole. Push beater in HAND MIXER. until it clicks into place. Speed 4 QUICK • Complete whipping cream Speed 5 Larger REFERENCE GUIDE • Whip egg whites Hole Mixing Techniques • Whip butter or cream cheese to light

™ and fluffy consistency for dips and The Power Advantage Hand Mixer spreads should always be set on the lowest Collar speed when you start mixing. Speed 1 RECIPES Turning Mixer On and Changing Speeds • Start mixing most ingredients together Mixing Tips 1. To turn mixer on, simply push the slide • Combine dry ingredients • Always read entire recipe and measure switch forward to Speed 1. • Cream butter and sugar to mix all ingredients before beginning the 2. Push the slide switch forward to • Mix heavy cookie doughs mixing process. increase the speed. To turn off your • Mash potatoes/squash • For best results, do not measure flour mixer, position the slide switch to Off. • Add nuts, chips, dried fruit to directly from the bag. Pour into a Cleaning and Removing Beaters doughs and batters container or bowl, scoop out the flour 1. Before cleaning the Power Advantage™ • Add flour to batters, or liquids to and level with the back of a knife or Hand Mixer, set the speed control to dry ingredients spatula. For flour stored in a container, OFF and unplug it from the wall • Start mixing frostings stir before measuring. outlet. Lift the beater release lever • Start mixing cake mixes • Eggs, butter or cream cheese combine and remove beaters from the mixer. Speed 2 more thoroughly at room temperature. Wash the beaters after each use in • Add eggs to batters/doughs • Remove butter for recipe first and cut hot, soapy water or in a dishwasher. • Start to whip potatoes/squash into ½-inch pieces, then measure out • Mix pudding batters remaining ingredients for recipe. This

4 will hasten the warming process. Do not and attachments thoroughly before melted butter; mix for 15 seconds. Pour warm butter for baking in a microwave beginning again. over the dry ingredients, and use Speed unless instructed to do so. Microwaving • Occasionally ingredients may stick to 1 to stir in until the ingredients are just can melt butter; melted butter will change the sides of the mixing bowl. When this moistened. Scoop into the prepared muffin the final product. occurs, turn mixer off and scrape the cups. Bake in the preheated oven: 18 to 20 • The best cheesecakes are made when the sides of the bowl with a rubber spatula. minutes for regular muffins, 14 to 16 eggs and cream cheese are a similar room minutes for mini muffins, until lightly temperature. While the Cuisinart® Power SWEETS browned and springy to touch in the Advantage™ Hand Mixer can easily mix cold center. Serve warm with Maple Orange cream cheese, the trick is not to add too Cinnamon Muffins Butter. (Muffins may be made ahead and much air, which can cause cracking. These tasty muffins are just right for frozen. Thaw and warm before serving.) • For best results, use heavy cream, cold a holiday bread basket. Nutritional information per serving from the refrigerator, for whipped cream. (1 regular or 2 mini muffins): Makes 12 regular or 24 mini muffins Calories 155 (29% from fat) • carb. 22g • For best results, whip egg whites in a • pro. 5g • fat 5g • sat. fat 2g • chol. 46mg spotlessly clean stainless steel or glass cooking spray • sod. 208mg • calc. 141mg • fiber 1g mixing bowl. If available, use a copper 2 cups unbleached, all-purpose flour mixing bowl. Chocolate chips, nuts, rai- 3 tablespoons brown sugar, packed Maple Orange Butter 1 tablespoon baking powder sins, etc. can be added using Maple Orange Butter also makes a great 1 teaspoon cinnamon spread for pancakes, waffles, speeds 1 or 2 of your hand mixer. 1 ⁄4 teaspoon salt biscuits or scones. • To separate eggs for any recipe, break 2 large eggs 3 one at a time into a small bowl, gently 1 cup evaporated skim milk (not Makes ⁄4 cup remove yolk, then transfer egg white to 1 reconstituted), or whole milk ⁄2 cup unsalted butter, room temperature spotlessly clean mixing bowl. If a yolk 1 ⁄4 cup unsalted butter, melted and 2 tablespoons maple syrup breaks into the egg white, reserve that cooled egg for another use. Just a drop of (not pancake or sugar syrup) zest of 1 orange, finely chopped egg yolk will prevent the whites from Preheat the oven to 375°F. Spray whipping properly. 12 regular or 24 mini muffin cups. Use Speed 3 to beat butter in a mixing • To achieve the highest volume when Place the flour, brown sugar, baking bowl until light and fluffy, about 1 minute. whipping egg whites, the mixing bowl powder, cinnamon, and salt in a medium Add maple syrup and orange zest; beat and beaters must be spotlessly clean bowl. Mix on Speed 1 for 30 seconds on Speed 3 for 1 minute longer until fluffy and free of any fat, oil, etc. (Plastic bowls to combine and break up brown sugar; and completely combined. are not recommended for whipping egg reserve. Nutritional information per serving (1 tablespoon): whites.) The presence of any trace of Place the eggs in a second bowl. Beat on Calories 76 (88% from fat) • carb. 2g fat or oil will prevent the egg whites Speed 2 until slightly foamy, 30 seconds. • pro. 0g • fat 8g • sat. fat 5g • chol. 21mg from increasing in volume. Wash bowl Then mixing on Speed 3, add the milk and • sod. 1mg • calc. 6mg • fiber 0g

5 2 ® Double Chocolate Walnut Speed 1. Add flour mixture, mixing on ⁄3 cup Bits O’Brickle or Brownie Drops Speed 1 until combined, 30 seconds. shredded coconut 2 ® A brownie in a bite! Add chocolate morsels and walnuts and ⁄3 cup M&M’s candies 2 mix on Speed 1 to blend, 10 seconds. ⁄3 cup raisins, dried cranberries or Makes 26 1 dried tart cherries Scoop dough in 1 ⁄2 tablespoon amounts 2 ounces unsweetened chocolate, onto prepared baking sheets. (For ease, cooking spray chopped speed and uniformity, you may use 1 Preheat oven to 350°F. Combine flour, 1 ⁄2 cups unbleached, all-purpose flour a #40 ice cream scoop.) Bake in the 1 soda and salt in a small bowl; reserve. ⁄2 teaspoon baking powder preheated oven for 10 to 12 minutes. 1 In a large mixing bowl, cream butter and ⁄2 teaspoon salt Let cool on pans 2 minutes, then transfer 8 tablespoons unsalted butter, to a wire rack to cool completely. Just sugars on Speed 2 until light and fluffy, cut into 8 pieces before serving, dust lightly with powdered about 1 to 2 minutes. Add eggs and 1 vanilla; beat on Speed 1 until well ⁄2 cup granulated sugar sugar if desired. 1 blended, about 1 minute. ⁄2 cup brown sugar, firmly packed Nutritional information per cookie: 1 large egg Calories 151 (48% from fat) • carb. 18g Add flour mixture to creamed mixture in 1 1 ⁄2 teaspoons vanilla extract • pro. 2g • fat 8g • sat. fat 4g • chol. 18mg 4 additions; beat on Speed 2 after each 2 • sod. 59mg • calc. 15mg • fiber 1g ⁄3 cup mini chocolate morsels addition until well blended. Add oats in 2 ⁄3 cup chopped walnuts 4 additions; beat on Speed 2 after each powdered sugar for garnish Oatmeal Monster Cookies addition until well mixed. Add pecans These yummy cookies may just become your and continue beating on Speed 2 until Melt the chocolate in a double boiler over all-time favorites. They’re loaded with goodies just blended. Add chocolate chips and hot water or in a microwave according and sure to wow family and friends. next 3 ingredients; continue mixing on to manufacturer’s directions. Let cool. Speed 2 until well blended, about 20 to Makes 5 dozen cookies Preheat oven to 350°F. Line baking 30 seconds. sheets with parchment or nonstick baking 2 cups unbleached, all-purpose flour Spray baking sheets with cooking spray 1 liner sheets. 1 ⁄2 teaspoons baking soda or line with parchment paper. Drop dough Place the flour, baking powder and salt 1 teaspoon salt by rounded tablespoons, 2 inches apart, 1 in a medium bowl; mix on Speed 1 for 20 1 ⁄3 cups butter onto baking sheet and bake until golden 1 seconds to combine. Reserve. 1 ⁄3 cups light brown sugar brown, about 10 to 12 minutes. Remove 1 Place the butter and sugars in a 1 ⁄3 cups sugar from baking sheet and cool on wire rack. medium bowl. Mix on Speed 2 for 30 2 large eggs 1 Nutritional information per cookie: seconds, then mix on Speed 4 until 1 ⁄2 teaspoons vanilla extract 4 cups quick-cooking oats Calories 165 (40% from fat) • carb. 23g light and fluffy, 2 minutes. Add the egg • pro. 2g • fat 7g • sat. fat 4g • chol. 18mg 2 and vanilla, mixing on Speed 2 until ⁄3 cup chopped pecans • sod. 91mg • calc. 25mg • fiber 1g 2 combined, 20 seconds. Add melted, ⁄3 cup chocolate chips (semisweet or milk) cooled chocolate; mix 20 seconds on 6 1 Lemon-Lime Sugar Cookies scoop.) Arrange balls on parchment-lined 1 ⁄4 teaspoons vanilla extract 1 1 Cookies with a little zest! baking sheet 2 ⁄2 inches apart. Press each 1 ⁄2 cups semisweet chocolate chips ball gently with the bottom of a flat glass. 1 cup chopped pecans, toasted Makes 50 cookies Bake in preheated oven for 10 to 12 min- cooking spray 4 cups unbleached, all-purpose flour utes, until crackled and just beginning to 2 teaspoons baking soda turn golden. Remove from oven, let cool Preheat oven to 350°F. Combine instant 1 coffee granules and water in a small ⁄2 teaspoon salt on baking sheet for 2 to 3 minutes, then 1 bowl; reserve. Combine flour, soda and ⁄2 cup (1 stick) unsalted butter, transfer to a wire rack to cool completely. cut into 8 pieces Store between sheets of waxed paper in salt in a small bowl; reserve. 1 2 ⁄2 cups granulated sugar, divided an airtight container. In a large mixing bowl, cream butter and 1 ® sugars on Speed 3 until light and fluffy, ⁄2 cup Lyle’s Golden Syrup Tip: To chop zest easily, place zest in (may use light corn syrup) work bowl of a Cuisinart® MiniPrep® about 1 to 2 minutes. Add coffee/water 1 mixture, egg and vanilla; gradually 2 large eggs Plus with ⁄4 cup of the sugar from the zest of 1 lemon (bitter white pith recipe. Pulse on chop 10 to 15 times, increase to Speed 4 and mix until well removed), finely chopped then process continuously until finely blended, about 30 seconds. zest of 1 lime (bitter white pith chopped, 30 to 40 seconds. Add flour mixture; mix on Speed 4 until removed), finely chopped combined, about 30 seconds. Scrape Nutritional information per cookie: 1 teaspoon lemon extract Calories 116 (31% from fat) • carb. 19g bowl with a spatula and continue mixing 1 teaspoon lime extract • pro. 1g • fat 15g • sat. fat 2g • chol. 13mg until well blended, about 30 seconds. • sod. 72mg • calc. 5mg • fiber 0g Add chocolate chips and pecans; mix on Preheat oven to 350°F. Line baking Speed 1 until just combined, about 20 to sheets with parchment. Mocha Chocolate Chip Cookies 30 seconds. Place the flour, baking soda, and salt in a Serve these delicious cookies with ice cream Spray baking sheets with cooking spray medium bowl. Use Speed 1 to blend and or line with parchment paper. Drop by aerate, 20 seconds. Reserve. for a special dessert or with a glass of milk for a late night snack. rounded tablespoons, 2 inches apart, Place the butter and 2 cups of the sugar onto baking sheets. Bake until golden, 1 in a large bowl. Use Speed 1 to blend, 30 Makes 3 ⁄2 dozen cookies about 10 to 12 minutes. Cool slightly 1 seconds. Cream until light and fluffy using 1 ⁄2 tablespoons instant coffee granules on baking sheet and then transfer to 1 Speed 3, 1 ⁄2 minutes. Add syrup, eggs, 1 tablespoon hot water a wire rack. and zests. Mix on Speed 2 for 30 to 40 2 cups unbleached, all-purpose flour Nutrition information per cookie: 1 seconds until smooth. Add extracts; mix 1 ⁄4 teaspoons baking soda Calories 155 (50% from fat) • carb. 18g 1 on Speed 2 for 30 seconds. ⁄4 teaspoon salt • pro. 1g • fat 9g • sat. fat 9g • chol. 22mg 1 • sod. 52mg • calc. 8 mg • fiber 2g Using 1 ⁄2 tablespoons of dough, shape 1 cup butter, slightly softened 3 into round balls and dip in remaining ⁄4 cup firmly packed light brown sugar 3 sugar to coat. (For ease, speed and ⁄4 cup sugar uniformity, use a number 40 ice cream 1 large egg

7 Meringue Kisses mixture by rounded tablespoons onto Apple Cranberry Coffee Cake Light as a cloud, these sweet little kisses are prepared baking sheets, or gently place This versatile cake can be served as a just the thing when the sweet tooth bites. it in a large pastry bag fitted with a breakfast or brunch cake, or warmed for 3 ⁄8-inch plain tip and pipe out “kisses”. dessert and topped with a scoop of vanilla Makes 36 1 Bake in preheated oven for 1 ⁄2 hours; ice cream or softly whipped cream. 1 tablespoon butter, melted do not peek. Turn off oven and let sit in Makes 18–24 servings 1 2 tablespoons powdered sugar warm oven for an additional 1 ⁄2 hours to 4 large egg whites dry out. Transfer to a wire rack to cool cooking spray 1 ⁄8 teaspoon cream of tartar completely. Store in an airtight container. 3 cups sliced apples* 3 ⁄4 cup granulated sugar (peel, core, quarter apples, cut into Nutritional information per “kiss”: 1 (superfine is best) Calories 26 (19 from fat) • carb. 5g ⁄8-inch slices) 1 teaspoon vanilla or almond extract • pro. 0g • fat 1g • sat. fat. 0g • chol. 0mg juice of 1 lemon 3 2 ounces chopped semisweet or • sod. 8mg • calc. 1mg • fiber 0g ⁄4 cup brown sugar, firmly packed 1 bittersweet chocolate ( ⁄8-inch chop) 1 tablespoon ground cinnamon Tip: Meringues are best when made on 1 ⁄2 teaspoon freshly grated nutmeg a dry day. 1 Preheat oven to 225°F. Line two baking ⁄2 cup dried cranberries sheets with parchment paper. Brush the (may substitute dried cherries, parchment lightly with the melted butter, To make “nests” for mousse: blueberries or raisins) then dust with powdered sugar, shaking Draw 3-inch circles on the underside of 3 cups unbleached, all-purpose flour off excess sugar. parchment sheet. Butter and dust with 1 tablespoon baking powder powdered sugar. Pipe concentric circles 3 Place the egg whites and cream of tartar ⁄4 teaspoon salt in a medium mixing bowl. Start mixing of meringue into the 3-inch rounds. Pipe 2 cups granulated sugar the egg whites and cream of tartar on another 2 circles on the outermost edge 1 cup unsalted butter, cut into of the meringues. Bake as directed, but 1 Speed 1, increasing gradually to Speed 5. ⁄2-inch pieces 1 increase the baking and resting time to Whip until soft peaks form, 1 ⁄2 to 2 min- 4 large eggs utes (depending on temperature of egg 2 hours. Makes 4. 2 teaspoons vanilla extract whites). Sprinkle sugar 1 tablespoon at a time over egg whites and beat on Speed Preheat oven to 350°F. Lightly coat a 4 after each addition, until stiff peaks 13x9x2-inch rectangular baking pan with form and mixture is shiny but not dry, cooking spray. about 4 minutes total. Place the apples, lemon juice, brown Add the vanilla and beat on Speed 1 sugar, cinnamon, nutmeg, and dried to blend in, 10 seconds. cranberries in a medium bowl. Toss gently to combine; reserve. Using a clean rubber spatula, fold in chopped chocolate. Drop meringue Place the flour, baking powder, and salt in a medium bowl. Mix on Speed 1 to

8 1 blend and aerate, 15 seconds; reserve. ⁄2 teaspoon cinnamon 2 minutes. Using Speed 1, add eggs, 1 Place the sugar and butter in a large ⁄4 teaspoon baking powder one at a time, mixing for 15 seconds 1 bowl. Mix on Speed 2 to cream until ⁄8 teaspoon salt after each addition. Scrape the bowl. Add well blended, 1 minute. Add eggs and 1 large egg yolk cornstarch; mix on Speed 1, 20 seconds. vanilla; mix on Speed 2 until smooth and 16 ounces cream cheese (regular), Scrape the bowl. Add half-and-half creamy, about 50 seconds. Add the flour at room temperature mixture and vanilla; mix on Speed 1 mixture; mix on Speed 1 until combined 16 ounces lowfat cream cheese, at until smooth and completely combined. and smooth, 1 minute. Batter will be very room temperature Pour the mixture over the cooled crust. thick. Spread two thirds of the batter in 4 large eggs, not cold from refrigerator* Place the pan in a larger aluminum pan the prepared pan. Top evenly with the 2 tablespoons cornstarch and place in the oven; add enough apple and cranberry mixture. Spoon the 2 teaspoons vanilla extract hot water to the outer pan so that it is chocolate curls for garnish, optional 1 remaining batter randomly over the top ⁄2-inch deep. Bake in the preheated of the apple mixture. Bake in preheated In a small bowl dissolve the espresso 350°F oven for 60 to 70 minutes, until oven for 55 to 60 minutes, until a tester powder in the half-and-half; reserve. the cheesecake is pulling away from the inserted in the center comes out clean. Preheat oven to 350°F. Lightly coat a sides of the pan; the center will be jig- Cool in pan on a wire rack for at least 9 x 3-inch springform or cheesecake pan gly. Remove from the oven, remove the 30 minutes before cutting. with cooking spray. foil and let cool completely on a rack. 1 * About 1 ⁄2 pounds apples before trimming. 1 Refrigerate at least 4 hours before serv- Place the butter and ⁄4 cup of the sugar ing. Garnish with chocolate curls Nutritional information per serving in a medium bowl. Mix on Speed 2 to (based on 24 pieces): 1 if desired. cream, 1 ⁄2 minutes. Add flour, cocoa, Calories 253 (31% from fat) • carb. 56g • pro. 3g • fat 9g • sat. fat 5g • chol. 75mg cinnamon, baking powder, and salt; mix * Warm cold eggs safely before using • sod. 151mg • calc. 31mg • fiber 2g on Speed 1 until combined, 30 seconds. by placing in a bowl of hot (not boiling) Add egg yolk and mix on Speed 1 until water for 10 minutes. They will incorpo- Cappuccino Cheesecake crumbly, 15 seconds. Press into bottom rate more easily into your mixture. Coffee and dessert, all in one! of prepared pan. Bake in preheated oven Nutritional information per serving for 10 minutes, until slightly puffed (crust (based on 16 servings): Makes 12–16 servings may have cracked appearance – that is Calories 368 (48% from fat) • carb. 41g normal). Place on a rack to cool. When • pro. 8g • fat 20g • sat. fat 12g • chol. 116mg 2 tablespoons instant espresso powder • sod. 290mg • calc. 89mg • fiber 1g 1 the pan is cool to touch, wrap a sheet ⁄2 cup half-and-half cooking spray of aluminum foil around the bottom and Variation: 3 tablespoons unsalted butter, sides of the pan so that it comes up at After the cheesecake is mixed, add 1 least 2 inches. cut into ⁄2-inch pieces 3 ounces each chopped white and 1 2 ⁄2 cups granulated sugar, divided Place cream cheeses and remaining bittersweet chocolate using Speed 1, 3 ⁄4 cup unbleached, all-purpose flour sugar in a large mixing bowl. Beat on and mix for 15 seconds to combine. 1 ⁄4 cup unsweetened cocoa Speed 1 until combined and smooth,

9 Sunshine Chiffon Cake glossy, about 7 minutes total. Reserve. Nutritional information per serving (based on 18 servings): Chiffon cakes are made with oil rather than Place the remaining 1 cup of the sugar, Calories 194 (37% from fat) • carb. 27g butter or shortening, making them moist the flour, baking powder, and salt in • pro. 3g • fat 10g • sat. fat 1g • chol. 83mg and light in texture. With flecks of fresh a large mixing bowl. Insert mixing • sod. 282mg • calc. 93mg • fiber 0g citrus, this one is good on its own, or beaters. Mix on Speed 1 to blend and served with sliced fresh fruit. * Stir flour, then spoon into measuring aerate, 10 seconds. Place the egg yolks, cup. Level off with the back of a table Makes 16–20 servings zests, juice, oil, and extracts in a medium knife or spatula. 7 large eggs, separated bowl. Mix on Speed 2 for 30 seconds; 1 teaspoon fresh lemon juice scrape the bowl. Make a well in the Orange Apricot Glaze 1 center of the dry ingredients. Add the 1 ⁄2 cups granulated sugar, divided A good way to sweeten your chiffon cake. 2 cups unbleached all-purpose flour* liquid/yolk mixture and mix using Speed 2 1 1 tablespoon baking powder until batter is smooth, about 1 minute. Makes ⁄2 cup glaze

1 1 ⁄4 teaspoon salt Stir 1 cup of the egg whites into the ⁄2 cup apricot preserves 1 tablespoon finely chopped lemon batter using a spatula, then gently fold 2 tablespoons Grand Marnier® zest the remaining egg whites into the batter, 1 teaspoon fresh lemon juice 1 tablespoon finely chopped orange one third at a time. Gently spoon into the zest prepared pan and bake in the preheated Place preserves, liqueur and lemon juice 3 ⁄4 cup fresh orange juice oven for 60 minutes, or until a cake tester in a small bowl. Insert the mixing beaters. 1 ⁄2 cup flavorless vegetable oil (or use comes out clean when tested. Invert the Mix on Speed 5 for 1 minute. May use as a nut oil such as almond or walnut) pan immediately onto a wire rack and is, or for a smoother glaze, press through 1 1 ⁄2 teaspoons vanilla extract let the cake cool completely in the pan a strainer. 1 teaspoon almond extract upside down on the rack. This will take Nutritional information per serving 1 1 powdered sugar for dusting, or about 2 ⁄2 to 3 hours. (about 1 ⁄3 teaspoons): Orange Apricot Glaze Calories 28 (1% from fat) • carb. 7g Run a long thin knife around the outer • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg and tube edges of the pan and turn Preheat oven to 325°F. Have ready • sod. 4mg • calc. 2mg • fiber 0g the cake out of the pan onto the rack. a 10-inch angel food or tube pan Use a long wooden skewer to loosen the (preferably one that is one piece). cake from the center tube. Remove cake Place the egg whites in a large, clean from pan. Wrap in plastic wrap and store stainless or glass mixing bowl. Using at room temperature for up to 2 days or Speed 5, whip egg whites until frothy refrigerate up to 4 days. (Cake may be and foamy, about 30 seconds, then add also be double-wrapped and frozen – lemon juice. Continue to whip until thick thaw before serving.) Dust with powdered and opaque, about 3 minutes, adding sugar before serving – serve with a drizzle 1 ⁄2 cup of the sugar gradually to the egg of the Orange Apricot Glaze. whites. Continue to whip until stiff and 10 Nutritional information per serving Caramelized Onion Dip Savories (2 tablespoons, made with lowfat cream cheese): Calories 58 (69% from fat) • carb. 1g Serve with chips or fresh vegetables. Herbed Cheese • pro. 3g • fat 4g • sat. fat 3g • chol. 9mg 1 Makes 3 ⁄2 cups Instead of purchasing expensive • sod. 156mg • calc. 35mg • fiber 0g herb-flavored cheeses, you can 4 tablespoons unsalted butter easily prepare your own. Roasted Red Pepper and 2 tablespoons extra virgin olive oil Makes about 2 cups Sun-dried Tomato Dip 2 cups finely chopped onions 1 Serve this dip with crackers, bagel chips ⁄4 teaspoon cayenne pepper 8 ounces cream cheese or pita chips. Or, try it as a spread on 1 teaspoon kosher salt 1 (may use regular or lowfat) sandwiches, or as a topping ⁄2 teaspoon freshly ground black 5 ounces chèvre or other goat cheese for baked potatoes. pepper (soft type, not aged) 8 ounces lowfat cream cheese, at Makes 2 cups 1 clove garlic, peeled and minced room temperature, cut into 1 tablespoon finely minced shallot or 8 ounces cream cheese (lowfat or 1-inch pieces 3 green onion regular), cut into 8 pieces ⁄4 cup lowfat sour cream 1 1 1 tablespoon finely chopped fresh ⁄2 cup sour cream (lowfat or regular) ⁄2 cup lowfat mayonnaise parsley 1 roasted red pepper, cut into 1-inch 1 teaspoon herbs de Provence pieces Heat butter and oil in a large skillet using 1 1 ⁄2 teaspoon kosher salt ⁄3 cup chopped sun-dried tomatoes medium heat. Add onions, cayenne, salt 1 ⁄4 teaspoon white pepper (not oil packed) and pepper. Sauté for 10 minutes, stirring dash hot sauce such as Tabasco®, 1 tablespoon chopped fresh parsley occasionally. Cook on medium-low for to taste 1 clove garlic, chopped an additional 20 to 25 minutes, until the 1 ⁄2 teaspoon basil onions are browned and caramelized. Place all ingredients except hot sauce 1 ⁄8 teaspoon freshly ground black pepper Let cool completely. in a medium bowl. Mix on Speed 3 for Place the cream cheese, sour cream 1 minute, then increase speed to Speed 5 Combine all ingredients in a medium and mayonnaise in a medium bowl. Mix to whip for an additional 2 minutes until bowl. Mix on Speed 3 until well blended on Speed 1 for 1 minute, then Speed light and fluffy. Add hot sauce to taste, and smooth, 2 minutes. Mix on Speed 5 3 for an additional 2 minutes until light whip on Speed 5 for 30 seconds longer. to lighten, 1 minute. Transfer to a reseal- and fluffy. Add half the cooled onions, Allow to stand at least 30 minutes before able container and refrigerate for 30 and mix on Speed 5 for 1 minute. Add serving, to allow flavors to blend. Transfer minutes or longer to allow flavors to remaining onions and mix on Speed 1 to a resealable container and refrigerate. blend before serving. until blended. Taste and adjust seasonings. Remove from refrigerator 15 minutes Nutritional information per serving 1 before serving to soften. Serve with Nutritional information per serving ( ⁄4 cup): (2 tablespoons, made with lowfat products): Calories 131 (72% from fat) • carb. 6g crackers, pita or bagel chips. It also Calories 54 (52% from fat) • carb. 4g • pro. 3g • fat 11g • sat. fat 4g • chol. 21mg makes a good topping for a baked potato. • pro. 2g • fat 3g • sat. fat 2g • chol. 7mg • sod. 308mg • calc. 53mg • fiber 1g • sod. 111mg • calc. 43mg • fiber 0g

11 Basic Vinaigrette Creamy Blue Cheese Dressing Garlic & Chive Mashed Potatoes The perfect topping for a crisp green This version is much lower in fat than Old-fashioned comfort food at its best. salad, this can be varied by changing traditional blue cheese dressings. For basic mashed potatoes, omit the flavor of the oil or vinegar, or Try it as a dip for celery the next time the garlic and chives. by adding herbs. you serve Buffalo Wings. Makes 7 cups (12 servings) Makes about 2 cups Makes about 2 cups dressing 3 pounds russet or Yukon Gold 1 clove garlic, peeled and finely minced 1 clove garlic, peeled and chopped potatoes 2 tablespoons Dijon-style mustard 1 ⁄2 ounce shallot, peeled and chopped 4–6 cloves garlic, peeled and halved 1 ⁄2 cup wine vinegar or lemon juice 1 ⁄2 cup lowfat buttermilk 2 teaspoons kosher salt, divided 1 ⁄2 teaspoon kosher salt 1 cup nonfat yogurt 1 teaspoon white wine vinegar 1 ⁄4 teaspoon freshly ground pepper 1 3 ⁄3 cup lowfat mayonnaise ⁄4 cup whole milk 1 cup vegetable oil 3 1 ⁄4 teaspoon dry mustard ⁄2 cup half-and-half 1 ⁄2 cup extra virgin olive oil 1 ⁄2 teaspoon Worcestershire sauce 3 tablespoons unsalted butter 1 ⁄4 teaspoon white pepper 1 1 Place the garlic, mustard, vinegar, salt, ⁄2 cup ( ⁄4 ounce) chopped fresh chives 1 3 ounces crumbled blue cheese ⁄4 teaspoon freshly ground white or and pepper in a medium bowl. Mix on ® Speed 3 until well blended, 30 seconds. dash Tabasco or other hot sauce — black pepper to taste With the mixer running, add the oils in a 3 Peel the potatoes and cut into ⁄4-inch- 1 slow steady stream, about 1 ⁄2 minutes; Place the garlic, shallot, buttermilk, yogurt, thick slices. Place the potatoes, garlic, continue to mix until totally blended. mayonnaise, dry mustard, Worcestershire, 1 teaspoon kosher salt, and wine vinegar 3 (If vinaigrette is made ahead and and pepper in a medium bowl. Mix using in a 3 ⁄4 quart saucepan* and cover with separation occurs, remix on Speed 3/ Speed 2 until smooth and creamy, 30 cold water by 1 inch. Cover loosely and medium until blended.) to 40 seconds. Add the crumbled blue bring to the boil over high heat, then ® Nutritional information per serving (1 tablespoon): cheese and Tabasco . Mix using Speed 2 reduce heat to medium high and boil Calories 92 (98% from fat) • carb. 1g for 20 to 30 seconds longer. Let stand for gently until potatoes are tender but not • pro. 0g • fat 10g • sat. fat 1g • chol. 0mg 30 minutes before serving to allow flavors falling apart, about 18 to 22 minutes. • sod. 54mg • calc. 1mg • fiber 0g to develop. Cover and refrigerate all While potatoes are cooking, combine 1 unused portions. Keeps 1 week. milk, half-and-half, butter, and ⁄4 cup of ® 1 Nutritional information per serving (4 teaspoons): the chives in a Cuisinart 1 ⁄2-quart sauce- Calories 27 (54% from fat) • carb. 1g pan. Simmer over low heat until butter is • pro. 1g • fat 1g • sat. fat 0g • chol. 2mg completely melted. Keep warm. • sod. 47mg • calc. 29mg • fiber 0g Drain the cooked potatoes and garlic, return to the saucepan, and place over low heat for 1 minute. Remove from the heat, and use Speed 2 to mash

12 the potatoes and garlic until somewhat Sweet Yam Casserole with Transfer mixture to the prepared baking smooth, about 60 seconds. While still Crunchy Pecan Topping dish. (Can be made 1 day ahead. Cover mixing, add the hot milk and butter This easy-to-make casserole can and refrigerate.) Bake potatoes in the mixture, and mix until well blended, be prepared a day ahead to make preheated oven until they are slightly about 30 seconds. Mix on Speed 4 until holiday entertaining easier. puffed and beginning to brown around fluffy, about 1 to 2 minutes. Add the the edges, about 25 to 30 minutes. Makes 10 servings remaining salt and pepper, mixing to While potatoes bake, prepare the topping blend, 15 seconds. Scrape down sides cooking spray by mixing the remaining ingredients in a 1 of pan with rubber spatula as necessary. 1 ⁄2 pounds sweet potatoes or yams, bowl. Sprinkle the topping evenly over Transfer the potatoes to a warm serving peeled, cut into 1-inch pieces the potatoes and bake about 10 minutes 3 bowl and sprinkle with the remaining 6 tablespoons ( ⁄4 stick) unsalted longer, until golden brown and crispy. chopped chives. Serve immediately. butter, room temperature Nutritional information per serving: Nutritional information per serving: 2 large eggs Calories 253 (41% from fat) • carb. 31g 1 Calories 149 (28% from fat) • carb. 24g ⁄4 cup firmly packed brown sugar • pro. 4g • fat 12g • sat. fat 5g • chol. 61mg 1 • pro. 3g • fat 5g • sat. fat 3g • chol. 14mg ⁄2 teaspoon cinnamon • sod. 202mg • calc. 26mg • fiber 4g • sod. 185mg • calc. 42mg • fiber 2g 1 ⁄2 teaspoon ground ginger 1 Tip: For a lighter, everyday version, ⁄2 teaspoon kosher salt 1 use reduced fat or fat-free milk in place ⁄4 teaspoon freshly ground black of the whole milk and half-and-half. pepper 1 1 ⁄2 cups cornflakes, crushed 1 ⁄2 cup (packed) brown sugar 1 ⁄2 cup chopped pecans 3 6 tablespoons ( ⁄4 stick) unsalted butter, melted If baking immediately after preparing, preheat oven to 400°F. Lightly coat an 8-cup baking dish with cooking spray. Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes. Drain; transfer potatoes to large bowl and add butter. Mix on Speed 1 for one minute, then increase to Speed 2 and beat until smooth. Add eggs, brown sugar, spices, salt and pepper; beat on Speed 1 to blend, about 30 seconds.

13 Twice-Baked Potatoes with and pepper. Mix on Speed 2 until Cuisinart® Power Spinach and Gruyère well blended. ™ The perfect addition to a baked potato. Fill the reserved potato shells with the Advantage 5-Speed potato-spinach mixture. Potatoes may Makes 8 servings Hand Mixer be made ahead to this point, covered 8 large (about 10 ounces each) baking and refrigerated until ready to bake. WARRANTY potatoes, scrubbed Preheat oven to 375°F. Arrange the 2 teaspoons olive oil potatoes on a jelly-roll type pan that 1 cup evaporated fat-free milk has been lined with parchment. Bake LIMITED THREE-YEAR 4 tablespoons unsalted butter, at room uncovered until potatoes are hot and tops WARRANTY temperature, cut in 4 pieces are golden brown, about 25 to 30 minutes This warranty is available to consumers only. 2 packages (10 ounces each) frozen (add 5 to 10 minutes for cold potatoes). You are a consumer if you own a Cuisinart® chopped spinach, thawed and Serve hot. Power Advantage™ 5-Speed Hand Mixer squeezed very dry Nutritional information per potato: that was purchased at retail for personal, 6 ounces Gruyère cheese, shredded Calories 418 (30% from fat) • carb. 58g family or household use. Except as otherwise (do not use processed Gruyère) • pro. 17g • fat 14g • sat. fat 8g • chol. 40mg required under applicable law, this warranty is • sod. 305mg • calc. 417mg • fiber 7g 6 green onions, finely chopped not available to retailers or other commercial (include some of the green) 3 purchasers or owners. ⁄4 teaspoon kosher salt 1 ® ⁄2 teaspoon freshly ground white or We warrant that your Cuisinart Power black pepper Advantage™ 5-Speed Hand Mixer will be free of defects in materials and workmanship Preheat the oven to 400°F. Pierce each under normal home use for 3 years from the potato several times with a fork or knife date of original purchase. 1 tip; rub each potato with ⁄4 teaspoon of We suggest you complete and return the the olive oil. Bake the potatoes in the enclosed product registration card promptly preheated oven until fork-tender, about to facilitate verification of the date of original 1 hour. When cool enough to handle, purchase. However, return of the product cut off the top third of each potato and 1 registration card does not eliminate the scoop out the flesh, leaving a ⁄4-inch need for the consumer to maintain the shell. Place potato flesh in large mixing original proof of purchase in order to obtain bowl and reserve potato shells. the warranty benefits. In the event that you Add milk and butter to potatoes. Mix do not have proof of purchase date, the on Speed 1 for 1 minute until mashed; purchase date for purposes of this warranty mix on Speed 3 for one minute longer. will be the date of manufacture. Add spinach, cheese, green onions, salt,

14 If your Cuisinart® Power Advantage™ 5-Speed designed for use with the authorized acces- replacement, or refund for nonconforming Hand Mixer should prove to be defective sories and replacement parts. products under warranty. within the warranty period, we will repair it, This warranty expressly excludes any defects California residents may also, according or if we think necessary, replace it. To obtain or damages caused by accessories, replace- to their preference, return nonconforming warranty service, simply call our toll-free ment parts, or repair service other than those products directly to Cuisinart for repair, or number 1-800-726-0190 for additional that have been authorized by Cuisinart. if necessary, replacement, by calling our information from our Customer Service This warranty does not cover any damage Consumer Service Center toll-free at Representatives, or send the defective 1-800-726-0190. product to Customer Service at Cuisinart, caused by accident, misuse, shipment or 150 Milford Road, East Windsor, NJ 08520. other ordinary household use. Cuisinart will be responsible for the cost of This warranty excludes all incidental or the repair, replacement, and shipping and To facilitate the speed and accuracy of your handling for such products under warranty. return, please enclose $10.00 for shipping consequential damages. Some states do and handling of the product. not allow the exclusion or limitation of these BEFORE RETURNING YOUR damages, so they may not apply to you. CUISINART® PRODUCT Please pay by check or money order (California residents need only supply proof CALIFORNIA RESIDENTS ONLY: If you are experiencing problems with your of purchase and should call 1-800-726-0190 California law provides that for In-Warranty Cuisinart® product, we suggest that you for shipping instructions). Service, California residents have the option call our Cuisinart® Service Center at 1-800-726-0190 before returning the NOTE: For added protection and secure of returning a nonconforming product (A) product serviced. If servicing is needed, handling of any Cuisinart® product that is to the store where it was purchased or (B) a Representative can confirm whether the being returned, we recommend you use a to another retail store which sells Cuisinart product is under warranty and direct you traceable, insured delivery service. Cuisinart products of the same type. to the nearest service location. cannot be held responsible for in-transit The retail store shall then, at its discretion, damage or for packages that are not deliv- either repair the product, refer the consumer Important: If the nonconforming product ered to us. Lost and/or damaged products to an independent repair facility, replace the is to be serviced by someone other than are not covered under warranty. Please be product, or refund the purchase price less Cuisinart's Authorized Service Center, please sure to include your return address, daytime the amount directly attributable to the remind the servicer to call our Consumer phone number, description of the product consumer’s prior usage of the product. If the Service Center at 1-800-726-0190 to ensure defect, product model number (located on above two options do not result in the that the problem is properly diagnosed, the bottom of product), original date of purchase, appropriate relief to the consumer, the product is serviced with the correct parts, and any other information pertinent to the consumer may then take the product to an and the product is still under warranty. product’s return. independent repair facility if service or repair Your Cuisinart® Power Advantage™ 5-Speed can be economically accomplished. Cuisinart Hand Mixer has been manufactured to and not the consumer will be responsible for the strictest specifications and has been the reasonable cost of such service, repair,

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