INSTRUCTION AND RECIPE BOOKLET Premier Series 9-Cup Food Processor DLC-2009M Series 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 7. The slicing disc (E) is on the long side of the foam block: the shredding disc (F) is on the other side. Slide them out WITH GREAT CARE; THE BLADES ARE VERY SHARP. 8. Lift out the top foam block. 9. Lift work bowl (G) and large/ small pushers (H) from the middle foam block. 10. Lift out the middle block. 11. Now only the housing base (I) is at the bottom of the box. Use both hands to lift the base out of the box and place on the counter. 12.
CONTENTS Making Consecutive Batches. . . . . . . . . 13 Recommended Work Bowl Capacities. . . 2 Bread Dough Problems and Solutions . . 14 Unpacking Instructions . . . . . . . . . . . . . . 3 Sweet Dough Problems and Solutions. . 15 Important Safeguards. . . . . . . . . . . . . . . . 5 Preparing Food For Slicing and Shredding . . . . . . . . . . . . . . . . . . . . 15 Introduction . . . . . . . . . . . . . . . . . . . . . . . 6 Machine Includes . . . . . . . . . . . . . . . . . . .
Carefully read all instructions before using this appliance. 6. Never try to override or tamper with cover interlock mechanism. IMPORTANT SAFEGUARDS Cleaning To protect against risk of electrical shock, do not put base in water or other liquid. General 1. This appliance should not be used by or near children, or individuals with certain disabilities. Always follow these safety precautions when using this appliance. Getting Ready 1. READ ALL INSTRUCTIONS. 2.
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. Chopping/Mixing 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: 1. 2. A large pusher that fits into the Cuisinart® Supreme® feed tube opening and moves freely within it. Upon contact, the large pusher meets an activating rod in the center of the work bowl handle, permitting the motor to start. Housing base with a vertically projecting shaft and convenient touchpad control panel ASSEMBLY INSTRUCTIONS 2. 9-cup work bowl 3. Cover with Cuisinart® Supreme Wide Mouth Feed Tube Blade Operation 4. Pusher assembly that slides inside the feed tube 1.
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: When making soup, you will want to purée vegetables that have been cooked in liquid. Don’t add the liquid to the work bowl, just the cooked vegetables; remove vegetables with a slotted spoon. They will purée faster and smoother without liquid. Then add just enough liquid to make the purée pourable, return to the soup liquid and stir to combine. Be sure your hands are dry.
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. To make peanut butter and other nut butters Process up to the recommended amount of nuts. Using the ON button, let the machine run continuously.
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.
the work bowl. 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.) It requires less kneading after the ingredients are mixed.
to test it. pinch, or add a pinch of flour. Let the mixture stand until it foams, up to 10 minutes. If it does not foam, discard and begin again with fresh yeast. Kneading sweet dough Process dough for at least 30 seconds after all the ingredients have been incorporated. It will not clean the inside of the work bowl. If necessary, scrape the bowl and process for 5 more seconds. Processing dry ingredients Put the flour in the work bowl with all the other dry ingredients.
TYPICAL BREAD DOUGH PROBLEMS AND SOLUTIONS If dough feels tough after kneading Divide dough into 2 or 3 pieces and redistribute evenly in bowl. Process 10 seconds or until uniformly soft and pliable. If soft dough or liquid leaks onto base of food processor Always start processor before adding liquid and add liquid only as fast as dry ingredients absorb it. If the blade doesn’t incorporate ingredients Always start processor before adding liquid.
fruits before processing. Seeds from citrus fruits need not be removed. Remove the rind before slicing or shredding, if desired. uniformly soft, pliable and slightly sticky, before setting aside to rise. Allow dough to fully double in size in bowl or bag, punch it down, then let it double again after it is shaped. Whole peppers are an exception Remove the stem and cut the stem end flat. Remove the core and scoop out the seeds. Leave the end opposite the stem whole, to keep the structure stiff.
PRACTICING SLICING AND SHREDDING Long fruits and vegetables Trim foods like bananas, celery and zucchini by cutting them into pieces slightly shorter than the feed tube. Cut both ends flat. (Use a ruler as a guide, or the pusher assembly.) Fill the feed tube with the pieces, standing them vertically and adding enough pieces so they are solidly packed and cannot tilt sideways as they are sliced or shredded. 1.
the sausage into pieces to fill the large feed tube completely. Stand the pieces vertically, packing them tightly so they cannot tilt sideways. 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. Firm cheese like Swiss and Cheddar Cut the cheese into pieces to fit the feed tube.
CLEANING AND MAINTENANCE The housing base is made of a tough plastic with high impact resistance. Its smooth surface will look new for years. Keep a sponge handy as you work, and wipe spills from the base. Keep your food processor ready to use on a kitchen counter. When not in use, leave it unplugged. Four rubber feet on the underside keep the base from moving on most work surfaces when the machine is processing heavy loads.
FOR YOUR SAFETY An automatic, temperature-controlled circuit breaker in the motor ensures complete protection against motor burnout. If the processor runs for an exceptionally long time when chopping, mixing or kneading a thick or heavy mixture in successive batches, the motor may overheat. If this happens, the processor will stop. Turn it off and wait for the motor to cool before proceeding. It will usually cool within 10 minutes. In extreme cases, cooling could take an hour.
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, 7475 North Glen Harbor Blvd., Glendale, AZ 85307.
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.
Serve the soup in warmed bowls topped with a slice of the toasted French bread, a 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.
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.
Insert the metal blade. Add the chocolates to the work bowl. Using long pulses, pulse about 15 to 20 times. If using sugar, add and process for 10 seconds. With the machine 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.
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 (2¼ teaspoons) 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 11⁄³ tablespoons unsalted butter, melted vegetable oil cooking spray Glaze: 2 ⁄³ 1 cup powdered sugar tablespoon water In a 2-cup liquid measure dissolve yeast
Classic White Bread Spoil your family with homemade bread. Makes 16 servings (2 loaves, 1 pound each) 1 package (2¼ teaspoons) 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 metal blade.
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 metal 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. Once dough cleans the sides of the work bowl and forms a ball, process for 45 seconds to knead dough.
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 ⁄³ 1 large egg ¼ cup vegetable oil ½ cup raisins 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.
To make bread: 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.
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.
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.
Greek Burgers with Feta and Olive Tapenade Makes 4 burgers 1 small garlic clove 1 tablespoon fresh parsley, well packed 1½ tablespoons capers, drained, rinsed and drained again 2 ounces pitted imported green olives ½ teaspoon fresh lemon juice 1 tablespoon extra virgin olive oil 1¼ pounds well-trimmed sirloin (include 1½ ounces of the hard fat), be sure all the gristle has been removed, cut into 1-inch cubes, frozen for 20 minutes 2 teaspoons dried basil 1 teaspoon dried oregano ½ teaspoo
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.
With 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 : IB-13451 Fold Size: 210X148mm Saddle Stitched: 72 PP Material (Cover): 105gsm art paper for whole book (Inside): 105gsm art paper for whole book Coating: Gloss varnishing in cover Color (Cover): 4C(CMYK)+1C(BK) (Inside): 1C(BK)+1C(BK) Date: Dec-05-2014 Co-ordinator: Linda Ouyang Hugo Description PDF version : IB-13451(0.
