Instruction Booklet Reverse Side Power Advantage™ PLUS 9-Speed Hand Mixer with Storage Case HM-90S For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
RECIPES Breakfast Buttermilk Belgian Waffles ..............................................................3 Crêpes with Yogurt Cream and Fresh Fruit.....................................3 Sweet Crêpe Batter .........................................................................4 Lemon Rosemary Scones ...............................................................4 Blueberry Crumb Muffins ................................................................4 Cranberry “Pick Me Up” Muffins.......................
BUTTERMILK BELGIAN WAFFLES Our traditional buttermilk waffles can be dressed up with fresh fruit or nuts mixed into the batter. Makes 20 to 24 waffles 6 ¼ 4 1½ 4 2 2½ 1 1 nonstick cooking spray cups unbleached, all-purpose flour cup plus 2 tablespoons granulated sugar tablespoons baking powder teaspoons table salt large eggs cups buttermilk cups lowfat milk teaspoon pure vanilla extract cup unsalted butter, melted and cooled to room temperature 1.
SWEET CRÊPE BATTER Makes 12 to 13 crêpes ¼ 1 ¾ ½ 2 3 1 ½ cup unsalted butter cup reduced-fat milk cup unbleached, all-purpose flour teaspoon sea salt tablespoons granulated sugar large eggs, room temperature teaspoon pure vanilla extract tablespoon unsalted butter, room temperature 1. Melt the ¼ cup butter with the milk in a small saucepan over low heat. You want the mixture to be warm with the butter just melted. 2. While butter is melting, combine the flour, salt and sugar in a medium bowl.
¼ ½ ¾ 1 ⁄3 1 1 1 cup light brown sugar teaspoon orange zest cup buttermilk cup vegetable oil large egg teaspoon pure vanilla extract cup fresh or frozen, thawed, blueberries 1. Preheat oven to 400°F. Lightly coat a regular 12-cup muffin pan with nonstick cooking spray; reserve. 2. Put all of the crumb topping ingredients into a small mixing bowl. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speed 1 until mixture comes together, about 30 seconds. Reserve. 3.
COFFEECAKE MUFFINS Delicious coffeecake – in an individual serving! Makes 12 muffins nonstick cooking spray Swirl: ¼ ¼ ¼ 1 2 1 Cake: 1½ ½ ¼ ¼ ¼ ½ 2 ½ 1 cup packed dark brown sugar cup raisins cup chopped walnuts tablespoon unsweetened cocoa powder teaspoons ground cinnamon teaspoon instant coffee cups unbleached, all-purpose flour teaspoon baking powder teaspoons baking soda teaspoon salt cup (½ stick) unsalted butter, room temperature, cut into tablespoons cup granulated sugar large eggs cup plus 2 table
3. Put the egg, milk, sour cream and vanilla in a medium-large mixing bowl. Mixing on speed 1, gradually increasing to speed 4, beat until well combined. With the mixer still running, slowly add the butter. Mix for about 15 seconds, or until combined. Reduce the mixer to speed 1 and add the dry ingredients. Pour into prepared loaf pan. 4. Bake in the preheated oven for about 50 to 55 minutes, or until a cake tester comes out clean.
Mixer. Mix on speeds 1 to 2 until combined. Reserve. fer to a cooling rack. Spoon the reserved icing over warm rolls. Nutritional information per serving: Calories 415 (27% from fat) • carb. 71g • pro. 6g • fat 13g • sat. fat 5g • chol. 46mg • sod. 304mg • calc. 72mg • fiber 2g 3. In a separate small bowl, combine the milk, ¼ cup butter, egg and vanilla. It is important that all of the liquid ingredients be at room temperature. Mix on speeds 2 to 3 until just combined; reserve. 4.
Cuisinart® Hand Mixer. Be sure cubed butter has been at room temperature for 30 minutes. Add the butter to the flour and begin mixing on speed 1, gradually increasing speed to 4. Continue to mix until butter is fully incorporated in the flour. Once incorporated, slowly pour ice water into bowl with mixer on speed 1. Mix just until water is absorbed by the flour and a dough just forms. Form dough into 2 flat discs; wrap in plastic and refrigerate for at least 30 minutes until ready to use. 7.
SPINACH MANICOTTI Makes 10 manicotti Filling: 1 ½ 1½ 1 ¼ ¼ 1 teaspoon extra virgin olive oil cup chopped onion cups whole-milk ricotta large egg, beaten teaspoon sea salt teaspoon freshly ground black pepper cup defrosted, packed, chopped spinach, well drained (from one 10-ounce package) cup basil, thinly sliced ¼ Shells: 1 cup unbleached, all-purpose flour pinch table salt 1 cup whole milk, room temperature 2 large eggs, beaten, room temperature 2 cups marinara sauce, divided, store-bought or home-made ½
MASHED MAPLE SWEET POTATOES Makes 6 cups 3 2 4 4 5 ½ 1 ⁄8 pounds sweet potatoes or yams teaspoons sea salt, divided tablespoons unsalted butter tablespoons orange juice tablespoons maple syrup teaspoon cinnamon teaspoon freshly ground nutmeg 1. Peel potatoes and cut into 1-inch pieces. Put potatoes in a medium-large stockpot and cover with water by 2 inches. Add 1 teaspoon of the salt to the pot and place over medium high heat. Bring water to a boil and allow potatoes to simmer until very tender. 2.
4. Insert mixing beaters into the Cuisinart® Hand Mixer. Begin mixing on speed 1 and increase to speed 4 to thoroughly mix all of the potatoes until smooth. Once potatoes are well mixed, mix in 3 tablespoons of the butter on speed 1. Once butter is mixed in, add the milk continuing on speed 1. Add the goat cheese, salt and pepper. When all is mixed in, add the chopped scallions and 2 tablespoons of the chives. Taste and adjust seasoning accordingly. 5. Generously fill the potato shells with potato mixture.
9. Serve immediately. Nutritional information per serving: Calories 208 (64% from fat) • carb. 9g • pro. 9g • fat 15g • sat. fat 8g • chol. 167mg • sod. 416mg • calc.175mg • fiber 1g BACON AND GRUYÈRE SOUFFLÉ 2. Generously butter a 2-quart (8-cup) soufflé dish with 1 tablespoon of the softened butter. Add Parmesan to evenly coat bottom and sides of dish. Wipe the rim of the dish with a clean towel to ensure that no butter or cheese is on it; reserve. Soufflés are not difficult, but require attention.
SAVORY CHEESE BISCOTTI Makes about 6 dozen 2½ 2 ½ ½ 1 ⁄3 1 3 ½ 1 cups unbleached, all-purpose flour, plus more for dusting teaspoons coarsely ground peppercorns (rainbow peppercorns make an excellent choice) teaspoon baking powder teaspoon sea salt cup finely grated Parmesan cup unsalted butter, cubed and at room temperature large eggs, room temperature cup whole milk, room temperature large egg (for egg wash), well beaten 1. Preheat oven to 350°F. Line two baking sheets with parchment paper. 2.
4. Evenly scoop, or pipe, the filling into each white. Sprinkle with paprika before serving. CREAMY BLUE CHEESE DRESSING Makes about 2-½ cups 1 2 ½ ½ ½ ¼ 1 1 3 ¼ ¼ large ripe avocado tablespoons fresh lemon juice cup mayonnaise, reduced fat cup sour cream cup buttermilk cup chopped parsley tablespoon chopped mint tablespoon chopped dill small green onions, chopped teaspoon kosher salt teaspoon freshly ground black pepper 1. Scoop avocado into a medium mixing bowl.
ORANGE SHORTBREAD Makes about 125 one-inch sandwich cookies ¾ ½ 1¼ ½ 12⁄3 ¼ cup unsalted butter, room temperature and cut into cubes cup confectioners’ sugar, sifted teaspoons orange zest tablespoon pure vanilla extract cups unbleached, all-purpose flour plus more for dusting teaspoon sea salt 1. Preheat oven to 350˚F. Line two baking sheets with parchment paper. 2. Put butter in a large mixing bowl. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speeds 1 to 4 until creamy.
LEMON LIME SUGAR COOKIES Makes about 3½ dozen cookies 32⁄3 1 1 ½ 1 1 ½ 2 3 ½ ½ ½ cups unbleached, all-purpose flour teaspoon baking soda teaspoon sea salt teaspoon ground cinnamon cup unsalted butter, melted and cooled to room temperature cup granulated sugar cup packed light brown sugar teaspoons lemon zest large eggs tablespoon pure vanilla extract tablespoon fresh lime juice cup sanding sugar or decorating sugar 4.
TRIPLE CHOCOLATE BROWNIES These rich, fudgy brownies are for the true chocolate lovers.
MARBLE LAYER CAKE Makes two short 9-inch cakes ¾ 2 2 ½ 1 2 2 ¼ 1 2 ⁄3 1 cup plus 1 tablespoon unsalted butter, room temperature, cut into small cubes, divided cups cake flour, not self rising teaspoons baking powder teaspoon table salt cup granulated sugar large eggs large egg yolks cup vegetable oil teaspoon pure vanilla extract cup sour cream tablespoon unsweetened cocoa powder 1. Preheat oven to 350°F.
the liquids to the dry ingredients. Mix until just combined. 4. Divide evenly among prepared muffin cups and bake the cupcakes in the middle of the preheated oven for 25 to 30 minutes, or until puffed and they spring back to the touch. Let muffins cool in pan on cooling rack for 5 to 10 minutes. Unmold and continue to cool on rack. 5. While cupcakes are cooling, fill pastry bag fitted with a star tip with the marshmallow frosting. Once completely cool, fill the cupcakes.
RICH CHOCOLATE FROSTING Delicious rich frosting perfect for a yellow or chocolate cake Makes 3½ cups – enough to frost a two layer 9-inch cake 5 5 2 6 2¼ 1½ ¼ 9 ounces semi-sweet chocolate, chopped ounces milk chocolate, chopped ounces bittersweet chocolate, chopped ounces unsalted butter, room temperature and cut into cubes cups confectioners’ sugar, sifted teaspoons pure vanilla extract teaspoon kosher salt tablespoons sour cream 1.
3. Mix in the melted chocolate. Scrape the bowl to fully incorporate. 4. Allow frosting to cool slightly before using. Spoil your family with homemade bread. *If you do not have a double boiler, put chocolates into a heat-proof bowl placed over a pot of simmering water. Nutritional information per serving (2 tablespoons): Calories 75 (66% from fat) • carb. 6g • pro. 0g • fat 6g • sat. fat 4g • chol. 11mg • sod. 64mg • calc.
1¾ teaspoons sea salt (may use kosher salt) cornmeal for the baking sheet on a work surface and shape into a ball. Flatten slightly. Transfer to prepared baking pan and cover with plastic wrap. Let rise at room temperature until almost doubled, about 45 to 60 minutes. 1. Combine the olive oil and rosemary, let stand 10 minutes or longer. 2. Put the yeast and warm water in a large mixing bowl with a pinch of the flour. Stir to dissolve yeast and let stand for 5 to 10 minutes.
rise until nearly doubled, about 60 to 70 minutes. 6. About 15 minutes before baking, preheat the oven to 425°F. 7. Dust the top of the loaf with flour. Using a serrated knife cut a cross in the top of the loaf, cutting about ¼ inch into the loaf. Place the bread in the hot oven and bake for 15 minutes. Lower the heat to 375°F and bake for an additional 20 minutes, until the bread is a rich brown and sounds hollow when tapped. 8.
1 teaspoon sea or kosher salt nonstick cooking spray 1. Put the warm water, molasses, and yeast in a large mixing bowl. Stir to dissolve yeast and let stand 5 to 10 minutes. Mixture will foam and bubble – this means the yeast is active and alive. 2. In a separate bowl, combine the whole wheat and bread or all-purpose flours with powdered milk, butter and salt. 3. Insert the dough hooks into the Cuisinart® Hand Mixer. Mix on speed 1 until smooth, about 30 to 40 seconds.
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WARRANTY LIMITED THREE-YEAR WARRANTY This warranty is available to consumers only. You are a consumer if you own a Cuisinart® Power Advantage™ PLUS 9-Speed Hand Mixer that was purchased at retail for personal, family or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners.
Speed 4 • • • • Mix cookie dough Whip potatoes/squash Finish creaming softened butter and sugar Add eggs to batters/doughs Speed 5 • • Heavy cream cheese Finish beating butter cream frostings Speed 6 • • Whip cream Finish beating cake mixes Speed 7 • • • Beat whole eggs/yolks Mix thick batters Add sugar to whipped egg whites for meringues Speed 8 • • Beat egg yolks until thick and light Finish whipped cream Speed 9 • • Finish whipping egg whites Finish meringue Mixing Tips • Always read entire r
USE AND CARE Inserting Beaters and Dough Hooks 1. Unplug mixer and set the power switch to the OFF position. 2. Insert beater with collar into the larger hole. Push beater in until it clicks into place. Insert the beater without collar into the smaller hole. Push beater in until it clicks into place. case with the bottom air vent in the back of the mixer. Gently push down the front of the mixer onto case to secure.
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. SmoothStart™ When the mixer is turned on, the beaters start spinning very slowly to prevent ingredients from splattering. Storage Case Accessories fit into clear case and mixer snaps on as a lid for compact storage.
CONTENTS Important Safeguards. . . . . . . . . . . . . . . Features and Benefits . . . . . . . . . . . . . . Use and Care . . . . . . . . . . . . . . . . . . . . . Quick Reference Guide . . . . . . . . . . . . . Warranty . . . . . . . . . . . . . . . . . . . . . . . . . 2 2 4 4 6 IMPORTANT SAFEGUARDS during operation to reduce risk of injury to persons, and/or damage to the mixer. 6. Remove beaters from the mixer before washing. 7.
Recipe Booklet HM-90S Power Advantage™ PLUS 9-Speed Hand Mixer with Storage Case Reverse Side INSTRUCTION BOOKLET For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
Version no : IB-9494 Fold Size: 152X203MM Saddle Stitiched 32PP Material: COVER: 157gsm matt artpaper INSIDE: 120gsm gloss artpaper Coating: Varnishing in cover page Color: COVER: 4C(CMYK)+1C(BK) INSIDE: 4C(CMYK)+1C(BK) Date: Dec-16-2009 Co-ordinator : Andy WS Hugo Description PDF version : HM90S IB-9494 (0,0) BOOK Hugo Code : SMT0051IB-1-1 Color Series: NON Remark : Quality request(1) Operator : Meng 7
