Recipe Booklet

5
RECIPES
Mixing Tips
r"MXBZTSFBEFOUJSFSFDJQFBOENFBTVSFBMM
ingredients before beginning the mixing
process.
r'PSCFTUSFTVMUTEPOPUNFBTVSFGMPVSEJSFDUMZ
from the bag. Pour into a container or bowl,
scoop out the flour and level with the back
of a knife or spatula. For flour stored in a
container, stir before measuring.
r &HHTCVUUFSBOEDSFBNDIFFTFDPNCJOF
more thoroughly at room temperature.
r3FNPWFCVUUFSGPSSFDJQFGJSTUBOEDVUJOUP
1
⁄2-inch pieces, then measure out remaining
ingredients for recipe. This will hasten the
warming process. Do not warm butter for
baking in a microwave unless instructed to
do so. Microwaving can melt butter; melted
butter will change the final product.
r 5IFCFTUDIFFTFDBLFTBSFNBEFXIFOUIF
eggs and cream cheese are at a similar room
temperature. While the Cuisinart
®
Power
Advantage
®
Hand Mixer can easily mix cold
cream cheese, the trick is not to add too much
air, which can cause cracking.
r'PSCFTUSFTVMUTVTFIFBWZDSFBNDPMEGSPN
the refrigerator, for whipped cream.
r'PSCFTUSFTVMUTXIJQFHHXIJUFTJOB
spotlessly clean stainless steel or glass mixing
bowl. If available, use a copper mixing bowl.
r$IPDPMBUFDIJQTOVUTSBJTJOTFUDDBOCF
added using Speeds 1 or 2 of your hand
mixer.
r5PTFQBSBUFFHHTGPSBOZSFDJQFCSFBLPOFBU
a time into a small bowl, gently remove yolk,
then transfer egg white to spotlessly clean
mixing bowl. If a yolk breaks into the egg
white, reserve that egg for another use. Just a
drop of egg yolk will prevent the whites from
whipping properly.
r5PBDIJFWFUIFIJHIFTUWPMVNFPGFHHXIJUFT
the mixing bowl and Chef’s Whisk attachment
or beaters must be spotlessly clean and free
of any fat, oil, etc. (Plastic bowls are not
recommended for whipping egg whites.) The
presence of any trace of fat or oil will prevent
the egg whites from increasing in volume.
Wash bowl and attachments thoroughly before
beginning again.
r0DDBTJPOBMMZJOHSFEJFOUTNBZTUJDLUPUIFTJEFT
of the mixing bowl. When this occurs, turn
mixer off and scrape the sides of the bowl with
a rubber spatula.
Note: All recipes are mixed with beaters unless
recipe specifies using Chef’s Whisk.
CINNAMON MUFFINS
These tasty muffins are great for breakfast.
You may add blueberries or chopped apple
for a fruit muffin.
Makes 12 regular or 24 mini muffins
nonstick cooking spray
3 tablespoons packed light brown
sugar
2 cups unbleached, all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
2 large eggs
1 cup evaporated skim milk
(not reconstituted), or whole milk
1
⁄4 cup unsalted butter, melted and
cooled
Preheat the oven to 375˚F. Lightly coat 12
regular or 24 mini muffin cups with cooking
spray (even if using nonstick bakeware).
Crumble the brown sugar to remove lumps.
Place the brown sugar, flour, baking pow-
der, cinnamon, and salt in a medium bowl.
Mix on speed 1 for 30 seconds to combine;
reserve.
Place the eggs in a second bowl. Beat on
speed 3 until slightly foamy, about 30 sec-
onds. While mixing on speed 3, add the milk
and melted butter; mix for 15 seconds. Pour
over the dry ingredients, and use speed
1 to fold in until the ingredients are just
moistened. Scoop into the prepared muffin
cups. Bake in the preheated oven, 18 to 20
minutes for regular muffins, 14 to 16 minutes
for mini muffins, until lightly browned and
springy to touch in the center. Serve warm
with Maple Orange Butter 9 (recipe follows).
Muffins may be made ahead and frozen;
thaw and warm before serving.
Nutritional information per serving
(1 regular or 2 mini muffins):
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH