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IMPORTANT SAFEGUARDS SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY When using an electrical appliance, basic safety precautions should always be followed to reduce the risk of fire, electric shock and/or injury, including the following: 1. READ ALL INSTRUCTIONS BEFORE USING. 2. Switch off and unplug before fitting or removing tools and/or attachments, after use and before cleaning. NOTE: The maximum rating is based on the attachment that draws the greatest power.
NOTICE CONTENTS For your protection , this unit is eqipped with a 3-conductor cord set that has a molded 3-prong grounding-type plug, and should be used in combination with a properly connected grounding-type outlet as shown in figure A. If a grounding-type outlet is not available, an adapter, shown in Figure B, may be obtained so that a 2-slot wall outlet can be used with a 3-prong plug.
ingredients/mixtures. Most frequently used for whipping eggs, egg whites or heavy cream. The chef’s whisk would be used in recipes for angel food cake, chiffon cake, meringue or dacquoise, some types of candy such as divinity, and for whipping potatoes after they have been mashed using the flat mixing paddle. FEATURES AND BENEFITS 1. Tilt-back Head Makes it easy to attach accessories and scrape sides of bowl. 2. Top Cover 3.
Attach Accessory – Place flat mixing paddle, chef’s whisk or dough hook into the accessory power port. Turn counterclockwise until it locks. Turn clockwise to remove. ASSEMBLY INSTRUCTIONS Raise Mixer Head – Pull up the head-lift release lever and raise the stand mixer head until it locks into place. Lower Mixer Head – Pull up head-lift lever again and fully lower the mixer head.
To Modify/Change Time During Use OPERATING INSTRUCTIONS 1. Press and hold either the Minute or Second button until the current time begins to flash. 2. Unit is now in timer-set mode; use the Minute or Second button to select a new countdown setting. To Turn Stand Mixer On 1. Turn control dial to desired speed – 1 through 12 (see speed control section on page 7). 2. Press the On/Off button in the centre of the dial. To Cancel Operation (Set back to 00:00) To Turn Stand Mixer Off 1.
SUGGESTED SPEED CONTROL GUIDE FOLD • Adding ingredients at the end of mixing • Blending dry ingredients 1 • Has a gentle start – use for stirring and starting all mixing/whipping tasks • Use to add dry ingredients (flour) to batters, and liquids to dry ingredients or batters • Begin creaming fats with sugars • Rubbing fat into flour for piecrusts, biscuits, scones • Begin to whip eggs or cream • Stirring ingredients to blend without adding air • Making crumb toppings 7 • Whipping potatoes • Whipping cr
• Reduce the load by removing some of the ingredients, and allow the stand mixer to stand for a few minutes. MAXIMUM CAPACITIES FOR THE CUISINART STAND MIXER ® • Plug in and reset the speed. If the stand mixer does not start when you press the on button, allow the unit to stand for additional time. 5.5 Quart (5 L) Stand Mix Yeast dough (most breads, pizza) 12 cups (3 L) of flour Cookie dough 10 dozen cookies Whipping cream 6 cups (2.
white prevents them from whipping properly. • Cookie dough may also be frozen. Shape into individual cookies, double wrap and freeze for up to 3 months. • For whipping egg whites, both the mixing bowl and chef’s whisk must be spotlessly clean and dry. Any trace of fat or oil will prevent the egg whites from whipping properly. • Line baking sheets with parchment for easy release and easy cleanup. • Let cookies rest on sheets for 2 to 3 minutes before removing them to a wire rack to cool.
• To produce a higher loaf of bread, use water that potatoes have been cooked in. egg whites will also separate or weep in a meringue topping. • Using too much liquid, or baking on a humid day, can cause your bread to fall or wrinkle on top. When adding sugar to egg whites timing is important. If adding less than ¼ cup (50 ml), add it in the beginning at the raw white stage. For larger amounts, add sugar slowly and gradually to the whipped egg whites after they reach soft peak stage.
Stabilized whipped cream mixer. Insert the chef’s whisk. Continue as directed in your recipe. Stabilized whipped cream will hold longer in the refrigerator before using, and it can also be used for decorating using a pastry bag and tip. Using gelatin or a purchased stabilizer will prevent whipped cream from weeping. WHIPPING CREAM The difference between heavy cream and whipping cream is the butterfat content. The higher the butterfat content, the more stable the whipped cream.
Food Processor – chops, purées, slices, and shreds in clear 3-cup (750 ml) work bowl. Includes a chopping blade and a reversible slicing/shredding disc.
Recipes savories easy and delicious savory gorgonzola and caramelized onion cheesecake . . . . . . . . . . . . . . . . . . .15 goat cheese and roasted garlic mashers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16 sweet potato soufflé . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17 four-cheese soufflé . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18 meatloaf with mushrooms . . . . . . . . . . . . . . . .
cookies and classic treats dried cherry and almond biscotti . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39 almond thumbprints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40 chocolate chunk macadamia cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41 black and white pinwheels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42 citrus sugar cookies . . . . . . . . . . . . . . .
savory gorgonzola and caramelized onion cheesecake Serve with crackers or bread with an aperitif, wine or port, or add a slice to a lightly dressed arugula salad. Adding fresh fruit such as figs, pears or currants to the plate would be perfect.
goat cheese and roasted garlic mashers A nice flavour addition for your favourite mashed potatoes. Makes 4 cups (1 L) 1 Kg 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) cubes 7 ml ½ tablespoon kosher salt 115 g 4 ounces soft, fresh chèvre 6 ml 4 tablespoons unsalted butter, at room temperature 10 roasted garlic* cloves Place potatoes in a 2-quart (1.9 L) stockpot and cover with water by 1 inch (2.5 cm). Add ½ tablespoon (7 ml) kosher salt to the water.
sweet potato Soufflé A tasty side dish for your next holiday meal. Makes one 8-cup (2 L) soufflé unsalted butter 125 ml ½ cup chopped, toasted pecans Butter an 8-cup (2 L) soufflé dish well and coat with chopped pecans, and set aside. 1.8 Kg 4 pounds sweet potatoes or yams Preheat oven to 400°F (200°C). Wrap each potato in aluminum foil and place on a baking sheet lined with foil. Bake for about 1½ to 2 hours, until extremely soft. 3 large eggs Reduce oven temperature to 350°F (180°C).
four-cheese Soufflé An exquisite side dish for any special occasion. Makes one 8-cup (2 L) soufflé unsalted butter Preheat oven to 350°F (180°C). Butter an 8-cup (2 L) soufflé dish well and coat with both ground walnuts and ground pecans; set aside.
meatloaf with mushrooms This meatloaf is certain to become a family favourite. Sliced leftovers make great sandwiches.
pizza rustica A hearty, satisfying meal for either dinner or lunch. Makes one 9-inch (23 cm) pie Dough/Crust: For the dough: 1L 4 cups unbleached, all-purpose flour 125 ml ½ cup granulated sugar 5 ml 1 teaspoon kosher salt 50 ml ¼ cup unsalted butter, at room temperature, cut into 1-inch (2.5 cm) pieces 50 ml ¼ cup extra virgin olive oil 4 large eggs Place the flour, sugar, and salt in the Cuisinart® mixing bowl. Insert the flat mixing paddle.
basic white bread A classic white bread, great for sandwiches. Makes two loaves, about 18 ounces (510 g) each cooking spray 400 ml 1²/³ cups warm (105-110°F [40 - 45°C]) water 25 ml 1½ tablespoons honey 11.25 ml 2¼ teaspoons active dry yeast 1.4 L 5½ cups bread or unbleached, all-purpose flour, divided 125 ml ½ cup nonfat dry powdered milk 60 ml 4 tablespoons unsalted butter, at room temperature 10 ml 2 teaspoons salt Place warm water, honey, and yeast in Cuisinart® mixing bowl.
molasses wheat bread A hearty wheat bread lightly flavoured with molasses. Makes two loaves, about 1¼ pounds (625 g) each 400 ml 1²/³ cups warm (105-110°F [40 - 45°C]) water 25 ml 2½ tablespoons molasses 11.
crusty french bread If you have time, allow a second rise before shaping to develop more flavour in the bread, but it is very good without it, too. Makes two loaves, about 14 ounces (397 g) each 150 ml ²/³ cups warm (105-110°F [40 - 45°C]) water 11.
cranberry walnut pumpernickel bread This bread makes a great sandwich with sliced turkey and havarti, or try it toasted topped with creamy Brie. Make 1 loaf, 2½ pounds (1.1 kg) 325 ml 11⁄3 cups warm (105-110°F [40 - 45°C]) water Place warm water, molasses and yeast in Cuisinart® mixing bowl. Let stand for 5 minutes while preparing the remaining ingredients.
mixed grain, seed and nut bread Seeds and nuts add to the nutritional value of this delicious bread. Makes 2 loaves, about 1 pound (500 g) each cooking spray or unsalted butter 400 ml 15 ml 1²/³ cups warm (105-110°F [40 - 45°C]) water 1 tablespoons molasses 11.
buttery dinner rolls The classic dinner roll we all remember from Sunday or holiday dinners. Makes 16 dinner rolls 175 ml 125 ml ¾ cups whole milk ½ cup unsalted butter (cut into 8 pieces) 50 ml ¼ cup granulated sugar 5 ml 1 teaspoons salt 50 ml ¼ cup warm (105-110°F [40 - 45°C]) water 11.
basic dough for pizza, focaccia or calzones Choose your favourite topping or filling! Makes about 2¼ pounds (2.5 L) of dough 375 ml 1½ cups warm (105-110°F [40°- 45°C]) water 10 ml 2 teaspoons active dry yeast 5 ml 1 teaspoons honey 1-1.15 L 4 to 4½ cups bread flour, divided 10 ml 2 teaspoons kosher or sea salt 30 ml 2 tablespoons extra virgin olive oil, oil for the bowl Place water, yeast and honey in Cuisinart® mixing bowl and stir to blend.
parmesan herb knots These soft rolls are great to serve along with soups. They can also be sliced to hold a hamburger or your favourite sandwich combination. Makes 18 rolls 10 ml 2 teaspoons granulated sugar 11.
classic brioche Making brioche is a two-day process, but well worth the wait – besides, the stand mixer does the hard part. Makes 24 individual 3 to 3½-inch (6 to 9 cm) brioches, or two 8-inch (20 cm [about 1 pound]) brioches à tête or two 8½x4½x2½-inch (21.5 x 11 x 6 cm) loaves For the Sponge: 75 ml ¹/³ cup warm whole milk 11.
For individual brioches (may be made in standard cupcake pans): Butter the pans generously. Divide dough into 24 equal pieces. One at a time, pull off a piece of dough about the size of a ½-inch (1.25 cm) marble from each of the pieces, and shape into a ball; shape the larger piece of dough into a smooth ball and place in the buttered pan. Make an indentation in the centre of the large ball with your finger. Place the small ball in the indentation. Repeat until all are done.
cinnamon Swirl buns These cinnamon swirl buns are the BEST! Makes 24 buns cooking spray Buns: 125 ml ½ cup warm (105-110°F [40° - 45°C]) milk 15 ml 3 teaspoons active dry yeast 125 ml ½ cup granulated sugar 90 ml 6 tablespoons sour cream, at room temperature 90 ml 6 tablespoons unsalted butter, at room temperature 3 large eggs, at room temperature 3.75 ml ¾ teaspoon salt 1.
Note: If you wish to have warm, fresh Cinnamon Swirl Buns in the morning, dough may be mixed, allowed to have its first rise, and shaped the night before. If doing the night before, place covered pans in the refrigerator to rise. Remove from refrigerator and let stand at room temperature one hour before baking. If you wish to freeze Cinnamon Swirl Buns after baking, do not frost. Re-warm in a conventional oven (microwaving is not recommended) and frost before serving.
banana bran muffins These muffins are so tasty, it is hard to believe they are good for you too! Makes 12 muffins cooking spray 125 ml ½ cup whole wheat flour 125 ml ½ cup unbleached, all-purpose flour 175 ml ¾ cups oat bran 175 ml ¾ cups wheat bran 10 ml 2 teaspoons baking powder 2 ml ½ teaspoon salt 250 ml 1 cup buttermilk 50ml ¼ cup brewed coffee 1 large egg 5 ml 1 teaspoons pure vanilla extract 30 ml 2 tablespoons flax seed oil 50 ml ¼ cup molasses 50 ml ¼ cup applesauce 125 ml
three-berry muffins A delicious muffin, perfect when fresh fruit is ripe in the summertime! Makes 12 muffins cooking spray 500 ml 2 cups unbleached, all-purpose flour 10 ml 2 teaspoon baking powder 2 ml ½ teaspoon salt 2 ml ½ teaspoon cinnamon 50 ml ¼ cup unsalted butter, melted 125 ml ½ cup packed light brown sugar 125 ml ½ cup sour cream 1 large eggs 5 ml 1 teaspoons pure vanilla extract 50 ml ¼ cup milk 250 ml 1 cup mixed berries: blueberries, strawberries, and raspberries, fresh or
vanilla yogurt scones This soft, moist dough makes delicious and light scones. We made ours plain, but you may add dried fruit such as currants, tart cherries or blueberries if you like. Makes 8 scones 2 large eggs 150 ml ²⁄3 cup fat free vanilla yogurt 740 ml 3¼ cups unbleached, all-purpose flour 50 ml ¼ cup granulated sugar 15 ml 1 tablespoon baking powder 1 ml ¼ teaspoon salt 125 ml ½ cup unsalted butter, at room temperature, cut into ½-inch (2.
buttermilk blueberry crumb cake This do-ahead coffee cake will be a favourite for brunch. Makes one cake, 13x9x2 inches (33 x 23 x 5 cm), 16 servings cooking spray Crumb Topping: 425 ml 1¾ cups unbleached, all-purpose flour 175 ml ¾ cup packed brown sugar 180 ml 12 tablespoons unsalted butter, at room temperature, cut into 12 pieces 13 ml 2½ teaspoons cinnamon 3.75 ml ¾ teaspoon pure vanilla extract 1 ml ¼ teaspoon salt Buttermilk Cake: 650 ml 2 2⁄3 cups unbleached, all-purpose flour 3.
lemon poppy seed cake A delightful cake, perfect for brunch or tea. Makes one 2-pound (1 Kg) loaf 550 ml 2¼ cups unbleached, all-purpose flour Preheat oven to 325°F (160°C). Butter and flour a 9x5-inch (23 x 13 cm) loaf pan well. 10 ml 2 teaspoons baking powder 1 ml ¼ teaspoon salt Stir the flour, baking powder, and salt together in a small mixing bowl. Reserve.
sour cream cinnamon walnut streusel coffee cake An old familiar coffee cake that everyone just loves. Makes 10-inch (25 cm) Bundt®-type cake, 12 to 16 slices unsalted butter for pan Streusel: 250 ml 1 cup coarsely chopped walnuts 125 ml ½ cup granulated sugar 15 ml 1 tablespoon cinnamon Cake: 550 ml 2¼ cups unbleached all-purpose flour 15 ml 1 tablespoon baking powder 2 ml 1 teaspoon baking soda 2 ml ½ teaspoon salt 175 ml ¾ cup unsalted butter, at room temperature, cut into 1-inch (2.
dried cherry and almond biscotti These biscotti resemble the more traditional dunking biscuit – they have an excellent crunch! Makes about 96 small biscotti 675 ml 500 ml 5 ml 1 3 2 125 ml 125 ml 2¾ cups unbleached, all-purpose flour 2 cups granulated sugar 1 teaspoon baking powder pinch salt large eggs large yolks ½ cup tart dried cherries ½ cup almonds, toasted and roughly chopped Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
almond thumbprints A traditional holiday cookie. Makes about 36 cookies 625 ml 300 ml 155 ml 155 ml 3.
chocolate chunk macadamia cookies A chocolate chip cookie with a triple chocolate twist. Makes about 48 cookies 750 ml 5 ml 2 ml 250 ml 250 ml 175 ml 2 7 ml 125 ml 115 g 115 g 60 g 3 cups unbleached, all-purpose flour 1 teaspoons baking soda ½ teaspoon salt 1 cups unsalted butter, at room temperature, cut into ½-inch (1.
black and white pinwheels Plan ahead for these attractive special-occasion cookies, as the dough needs to chill overnight. Makes about 42 cookies 750 ml 2 ml 2 ml 43 g 250 ml 375 ml 2 5 ml 3 cups unbleached, all-purpose flour ½ teaspoon baking powder ½ teaspoon salt 1½ ounces unsweetened chocolate 1 cup unsalted butter, at room temperature 1½ cups granulated sugar large eggs 1 teaspoon pure vanilla extract Place flour, baking powder, and salt in a mixing bowl. Reserve.
citrus Sugar cookies The fresh flavours of lemon, lime and orange flavour these classic sugar cookies.
pecan shortbread linzer cookies This shortbread is perfect for linzer cookies.
peanut butter Surprise cookies Chocolate candy surprises in the centre of these chewy peanut butter cookies.
delicious brownies Soft and fudgy, these brownies are a chocoholic’s delight.
basic flaky pastry dough This recipe makes ample crust for a 9-to 11-inch (23 - 28 cm) regular or deep-dish pie or tart. Leftover pastry may be rolled out and cut into shapes to garnish the pie, or brushed with milk, sprinkled with sugar or cinnamon and sugar, and baked until lightly browned. Makes one or two crusts For a one-crust pie: 375 ml 1½ cups unbleached, all-purpose flour 1 ml ¼ teaspoon salt 1 ⁄8 teaspoon baking powder 0.5 ml 120 ml 8 tablespoons unsalted butter, cut into ¼-inch (0.
cookie crumb crust You may make this basic cookie crumb crust with crushed cookies or graham crackers. It can be used for most pies that have a creamy or custard based filling. Makes one 9-inch (23 cm) deep dish crust 230 g 30-45 ml 0.
mile high lemon meringue pie Mile high to rival the pie in any great diner. Our meringue is cooked and totally safe. This is somewhat like a toasted marshmallow on top of lemon pudding. Makes 8 servings Lemon 250 ml 45 ml 30 ml 175 ml 5 45 ml 125 ml One Flaky Pastry Crust, baked blind – page 44 Filling: 1 cup granulated sugar 3 tablespoons cornstarch 2 tablespoons unbleached, all-purpose flour ¾ cup water large egg yolks, lightly beaten 3 tablespoons unsalted butter, cut into ½-inch (1.
Spread the hot lemon filling in the prepared pie shell. Top the filling with the meringue, taking care to spread the meringue to touch the crust all the way around. Make decorative swirls and peaks on the meringue as desired. This makes a generous, high meringue topping – if you prefer, use less. Bake in the preheated 325°F (160°C) oven for about 30 minutes until lightly browned. Cool at room temperature for about an hour, then refrigerate, uncovered, until chilled for several hours.
pumpkin mousse pie Drambuie® makes this pumpkin mousse pie a special treat. Makes 8 to 12 servings 1 15 ml 50 ml 375 ml 3 125 ml 125 ml 2 ml 3.75 ml 2 ml 1 ml 0.
sinfully rich chocolate mousse This rich mousse doubles as a dessert all on its own or as a filling for your favourite cake. Makes 4 cups (1 L) 3 15 ml 15 ml 340 g 375 ml 5 ml egg yolks 1 tablespoon water 1 tablespoon Kahlúa® 12 ounces bittersweet chocolate, finely chopped 1½ cups heavy cream 1 teaspoon pure vanilla extract Place egg yolks, water, and Kahlúa® in the Cuisinart® mixing bowl. Insert the chef’s whisk.
classic tiramisù This classic dessert never goes out of style. Makes one 9x9 inch (23 x 23 cm) pan of tiramisù 3 125 ml 45 ml 230 g 250 ml 50 ml 500 ml 28 large egg yolks ½ cup granulated sugar 3 tablespoons Marsala wine, champagne, or dry white wine 8 ounces mascarpone 1 cup heavy cream ¼ cup Kahlúa® 2 cups espresso or strongly brewed coffee savoiardi or ladyfingers Place egg yolks in Cuisinart® mixing bowl. Insert the chef’s whisk. Turn to speed 3 and mix to break up yolks.
chocolate frosting Perfect topping for a yellow cupcake! Makes about 2 cups (500 ml) 284 g 30 ml 250 ml 10 ounces semisweet chocolate, chopped or chips 2 tablespoons unsalted butter, at room temperature 1 cup heavy cream Place chocolate and butter in the Cuisinart® mixing bowl. Reserve. Scald heavy cream in a small saucepan (heat until just bubbling around edges – may be done in microwave). Once cream starts to scald, pour it over the chocolate and butter.
cream cheese frosting A classic cream cheese frosting, perfect for a variety of cakes, especially carrot and chocolate. Makes 2 cups (500 ml) 675 ml 1 60 ml 5 ml 2 ¾ cups confectioners’ sugar 8-ounce (230 g) package cream cheese, at room temperature 4 tablespoons unsalted butter, at room temperature 1 teaspoon pure vanilla extract Sift the sugar into a small bowl and reserve. Place cream cheese in the Cuisinart® mixing bowl. Insert the flat mixing paddle.
golden layer cake Very versatile, all-occasion cake. Makes two short 9-inch (23 cm) layers 500 ml 10 ml 2 ml 250 g 300 ml 3 2 10 ml 175 ml 2 cups cake flour 2 teaspoons baking powder ½ teaspoon salt ½ pound unsalted butter, at room temperature 1¼ cups granulated sugar large eggs large egg yolks 2 teaspoons pure vanilla extract ¾ cup buttermilk Preheat oven to 350°F (180°C). Butter and flour two 9-inch (23 cm) pans. Cut a circle of wax paper or parchment paper to fit the bottom inside of the pan.
rich chocolate cake A delicious and rich chocolate cake for any special occasion.
old-fashioned pound cake A traditional, moist pound cake with a lemon twist. Makes one loaf, about sixteen ½-inch (1.25 cm) slices 425 ml 2 ml 250 ml 300 ml 4 5 ml 10 ml cooking spray 1¾ cups cake flour ½ teaspoon salt 1 cups unsalted butter, at room temperature 1¼ cups granulated sugar large eggs, at room temperature 1 teaspoons pure vanilla extract 2 teaspoons lemon zest (approximately 1 lemon) Preheat oven to 325°F (160°C). Spray a 9x5x3-inch (23 x 13 x 6 cm) loaf pans with cooking spray.
kahúla angel ® food cake Light and airy, angel food cakes have no fat! Makes 12 servings 375 ml 300 ml 5 ml 15 ml 30 ml 12 6 ml 1 ml 1½ cups granulated sugar, sifted 1¼ cups cake flour, sifted 1 teaspoon pure vanilla extract 1 tablespoon espresso powder 2 tablespoons Kahlúa®, or any coffee-flavoured liqueur large egg whites 1¼ teaspoons cream of tartar ¼ teaspoon salt Preheat oven to 325˚F (160°C). Sift ¾ cup (175 ml) of the sugar together with the cake flour in a mixing bowl and reserve.
coconut cake This moist, delicious cake is perfect for any special occasion.
the ultimate flourless chocolate cake Rich, creamy, chocolaty – absolutely deliciously decadent – need we say more? Makes one 9-inch (23 cm) cake, 12 to 16 servings 125 ml 250 ml 125 ml 15 ml 340 g 170 g 250 ml 15 ml 15 ml 6 melted, unsalted butter ½ cup water 1 cup granulated sugar ½ cup brown sugar, divided 1 tablespoon instant espresso powder 12 ounces semisweet chocolate, chopped into ¼-inch (0.65 cm) pieces 6 ounces bittersweet chocolate, chopped into ¼-inch (0.
sour cream cheesecake A classic, creamy cheesecake.
Place the pan in a jelly-roll pan or roasting pan. Place on oven rack and pour hot water into the bottom pan to a depth of at least ½ inch (1.25 cm) to create a water bath. Bake the cheesecake in preheated 350°F (180°C) oven for 45 minutes, then lower oven temperature to 325°F (160°C) and bake for 40 minutes. Increase temperature to 350°F (180°C) and bake for an additional 5 minutes. Spread reserved sour cream topping evenly over cheesecake and bake for 15 minutes longer.
chocolate marble cheesecake Ribbons of semisweet chocolate cheesecake are swirled throughout a classic cheesecake on top of a chocolate brownie cookie crust. Makes one 9-inch (23 cm) cheesecake, 12 to 16 servings cooking spray For the crust: 90 ml 6 tablespoons unsalted butter, at room temperature 250 ml 1 cup unbleached, all-purpose flour 50 ml ¼ cup packed brown sugar 45 ml 3 tablespoons unsweetened cocoa 1 large egg yolk 2 ml ½ teaspoon pure vanilla extract For the filling: 1.
WARRANTY LIMITED THREE-YEAR WARRANTY Note: We recommend you use a traceable, insured delivery service for added protection. Cuisinart will not be held responsible for in-transit damage or for packages that are not delivered to us. We warrant that this Cuisinart product will be free of defects in material or workmanship under normal home use for 3 years from the date of original purchase. This warranty covers manufacturer’s defects including mechanical and electrical defects.
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