7-Quart Stand Mixer: Recipes

7-Quart Stand Mixer
recipes
Recipes
savories easy and delicious
savory gorgonzola and caramelized onion cheesecake. . . . . . . . . . . . . . . . . . . . . . 4
manchego rosemary cheese puffs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
goat cheese and roasted garlic mashers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
sweet potato souf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
four-cheese souf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
soufed potatoes with brie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
meatloaf with mushrooms. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
turkey and spinach meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
pizza rustica . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
yeast breads and rolls

basic white bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
molasses wheat bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
crusty french bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
cranberry walnut pumpernickel bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
mixed grain, seed and nut bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
sun-dried tomato and basil bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
buttery dinner rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
basic dough for pizza, focaccia or calzones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
grape tomato and herb focaccia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
parmesan herb knots. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
classic brioche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
moravian sugar cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
cinnamon swirl buns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
muffins, quick breads and tea cakes

banana bran mufns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
three-berry mufns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
oatmeal pear crumb mufns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
vanilla yogurt scones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
almond shortcakes with fresh berries, stone fruits and sweetened
whipped cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
buttermilk blueberry crumb cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
lemon poppy seed cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
sour cream cinnamon walnut streusel coffee cake . . . . . . . . . . . . . . . . . . . . . . . . . 33
2
cookies and classic treats
dried cherry and almond biscotti . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
almond thumbprints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
chocolate cherry crackles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
chocolate chunk macadamia cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
black and white pinwheels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
citrus sugar cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
pecan shortbread linzer cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
peanut butter surprise cookies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
mini morsel sugar cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
delicious brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
pies, mousses, souffls and Special desserts

basic aky pastry dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
cookie crumb crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
chocolate almond cream pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
mile high lemon meringue pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
pumpkin mousse pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
raspberry mascarpone mousse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
sinfully rich chocolate mousse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
classic tiramis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
frostings and fillings

chocolate frosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
swiss buttercream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
cream cheese frosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
chocolate glaze/ganache . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
cakes and cheesecakes

golden layer cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
rich chocolate cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
old-fashioned pound cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
kahla angel food cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
coconut cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
fresh ginger cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
the ultimate ourless chocolate cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
sour cream cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
chocolate marble cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Cuisinart is a registered trademark of Cuisinart. Any trademarks or service marks of third parties
used herein are the trademarks or service marks of their respective owners.
3
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 gs, pears or currants to the plate would be perfect.
Makes one 8-inch cheesecake
unsalted butter for the Heat butter and oil in a 12-inch skillet over medium
springform pan heat. Add onions and saut for 5 minutes. Reduce heat
1 tablespoon unsalted butter to medium-low and cook slowly, stirring frequently, until
1 tablespoon extra virgin olive oil onions are tender and deep golden, about 25 minutes.
Stir in tarragon. Remove from heat and cool completely.
3 cups chopped onions
1 tablespoon tarragon Preheat oven to 350F. Lightly coat an 8x3-inch
springform pan with unsalted butter. Combine cracker
1 cups nely ground stoned wheat
cracker crumbs
crumbs and melted butter. Dust sides of pan with
buttered cracker crumbs and place remainder in bottom
3 tablespoons melted unsalted butter
of pan; press to cover the bottom evenly. Use the
1 pounds lowfat cream cheese, bottom of a drinking glass or measuring cup to tamp
at room temperature
down rmly. Bake in preheated 350F for 8 to 10
1 pound regular cream cheese, at minutes. Let cool while preparing lling. Reduce oven
room temperature
temperature to 325F. When pan has cooled, line the
4 large eggs, at room temperature outside of the springform pan with foil to waterproof it.
1 tablespoon fresh lemon juice Place both types of cream cheese in Cuisinart mixing
teaspoon freshly ground white bowl. Insert the at mixing paddle. Turn to speed 3 and
pepper mix for 2 minutes. Scrape mixing bowl and paddle. Mix
1 pound Gorgonzola dolce, again on speed 3 for 2 minutes until completely smooth
crumbled and creamy. Decrease to speed 2. While mixing, add
the eggs, one at time, mixing each egg in completely
before adding the next. Scrape the bowl and paddle.
Add the lemon juice and pepper and mix for an
additional 30 seconds on speed 2. Add the crumbled
Gorgonzola and press Fold until Gorgonzola is mixed in
do not over-mix. Pour into the cooled pan and
smooth over the top evenly. Place the pan in a larger
pan and add enough boiling hot water to reach halfway
up the sides of the smaller pan. Place in preheated
325F oven and bake for 1 hour. Top will be golden
brown and slightly crackled; center will still appear soft.
Transfer to a wire rack, remove the foil and cool. Cover
and refrigerate when cool.
Remove from refrigerator 30 minutes before serving.
4
manchego rosemary cheese pus
These are great to serve with wine or dry sherry as an hors doeuvre.
Makes about 90 puffs
3 cups unbleached, all-purpose our Place the our, baking powder, sea salt, dry mustard,
1 tablespoon baking powder and rosemary in a medium bowl. Stir with a whisk to
1 teaspoons sea salt
blend. Reserve.
(use sea salt for added avor) Place butter in Cuisinart mixing bowl. Insert at mixing
1 teaspoon dry mustard powder paddle. Turn to speed 4 and mix until light and uffy,
1 tablespoons dry rosemary about 1 minute. Add half of the dry ingredients. Turn to
speed 2 and mix until combined, about 1 minute. Add
pound unsalted butter, at room
temperature, cut into 24 pieces remaining dry ingredients and mix until smooth, about
1 minute. With the stand mixer running, add the
1 cup slivered almonds
almonds, hot sauce and a handful of the cheese.
teaspoon Tabasco or other Continue adding cheese a handful at a time until all
hot sauce
cheese is added and completely combined. Shape into
1 pounds shredded Manchego walnut-sized balls (1 inch in diameter; you may use a
cheese
#50 ice cream scoop). Refrigerate 1 hour or longer (may
be frozen).
Preheat oven to 350F. Line baking sheets with parch-
ment. Bake until lightly browned and puffed, about 20
minutes. Remove and place on a wire rack to cool. May
be served warm or at room temperature.
5
goat cheese and roasted garlic mashers
A nice avor addition for your favorite mashed potatoes.
Makes 10 cups
5 pounds Yukon Gold potatoes, Place potatoes in a 6-quart stockpot and cover with
peeled and cut into 1-inch cubes water by 1 inch. Add 1 tablespoon kosher salt to the
1 tablespoon kosher salt water. Bring water to a boil and then reduce to a hearty
10 ounces soft, fresh chvre simmer. Cook potatoes until very tender, about 30
minutes. Drain potatoes and then return to pot over
8 tablespoons unsalted butter, at
room temperature low heat. Heat to dry out potatoes, about 3 to 5
minutes.
12-14 roasted garlic* cloves
Transfer potatoes to Cuisinart mixing bowl. Insert
the chefs whisk. Mix on speed 6 for about 3 minutes.
Scrape bowl with a rubber spatula and mix again on
speed 6 for another 2 minutes, until potatoes are
completely mashed with no lumps. Turn stand mixer
to speed 3 and mix in the chvre until completely
incorporated, and then the butter until completely
incorporated. Add garlic cloves one at a time. When
10 are added, taste. Add additional cloves to individual
taste. Add an additional teaspoon of salt if necessary.
Serve immediately.
*To roast garlic: place peeled garlic cloves on a sheet
of aluminum foil, drizzle with olive oil and wrap
together. Place in 400F oven for about 30 to 35
minutes, until lightly browned and soft.
6
sweet potato Sou
A tasty side dish for your next holiday meal.
Makes one 8-cup souf
unsalted butter Butter an eight-cup souf dish well and coat with
cup chopped, toasted pecans chopped pecans, and set aside.
4 pounds sweet potatoes or yams Preheat oven to 400F. Wrap each potato in aluminum
3 large eggs foil and place on a baking sheet lined with foil. Bake for
about 1 to 2 hours, until extremely soft.
2 tablespoons unsalted butter
cup brown sugar Reduce oven temperature to 350F.
teaspoon kosher salt Once sweet potatoes are cool enough to touch, split
1 teaspoon orange zest down the middle and scoop out the insides. Place them
in the Cuisinart mixing bowl. Insert the chefs whisk. Be
sure to discard any dark or discolored spots. Turn to
speed 4. Mix for about 2 minutes. Scrape bowl with
rubber spatula and turn to speed 4 for another 2
minutes, until sweet potatoes are completely mashed.
Separate the eggs. Place the whites in a separate
mixing bowl and add the yolks one at a time to the
sweet potatoes with the stand mixer running on speed
2. Add the remaining ingredients in the order listed
mixing on speed 3 until all of the ingredients are
completely incorporated.
Transfer sweet potato mixture to a separate large
mixing bowl. Wash and dry both the Cuisinart mixing
bowl and the chefs whisk thoroughly.
Place egg whites in Cuisinart mixing bowl. Insert the
chefs whisk. Turn to speed 9 for about 30 seconds.
Increase to speed 12 until stiff but not dry, just until
whites no longer slip when bowl is tilted, about 1 to
1 minutes more. Remove bowl from stand mixer.
Fold the whites into the sweet potato mixture in 3
additions, using a large rubber spatula.
Pour sweet potato mixture into prepared souf dish.
Bake in preheated 350F oven for about 45 minutes
until the souf is lightly browned on top and puffed
over the edge of the souf dish.
Serve immediately.
7
four-cheese Soul
An exquisite side dish for any special occasion.
Makes one 8-cup souf
unsalted butter Preheat oven to 350F. Butter an eight-cup souf dish

cup walnuts, toasted well and coat with both ground walnuts and ground
and ground pecans; set aside.
cup pecans, toasted Separate the eggs, placing the egg whites in the
and ground
Cuisinart mixing bowl, and reserve. Place the egg yolks
5 eggs in a large mixing bowl, whisk until blended and reserve.
5 tablespoons unsalted butter Melt butter in a saucepan. Add our and stir with a
cup unbleached, wooden spoon until smooth. Cook over medium heat
all-purpose our for 2 minutes, stirring occasionally. Pour the milk into
1 cups milk saucepan, whisking simultaneously. Whisk until the
cup packed shredded mixture has a smooth consistency. Continue to heat
Gruyre cheese slowly, whisking occasionally, until the mixture becomes
cup packed grated smooth and thick, about 3 to 5 minutes. Stir in cheeses
Parmesan cheese until melted and incorporated. Stir in salt and pepper.
cup packed shredded Remove from heat and reserve.
mozzarella cheese Spoon a small amount of the cheese mixture into the
cup packed crumbled yolks, whisking at the same time. Continue whisking all
Gorgonzola cheese of the cheese into the yolks slowly, until the mixture is
teaspoon salt homogenous.
teaspoon fresh ground pepper Insert the chefs whisk. Turn to speed 6. Beat the egg
whites for about 1 minute and then increase to speed
10 until stiff but not dry, just until whites no longer slip
when bowl is tilted, about 1 to 1 minutes more.
Fold the whites into the yolk/cheese mixture in three
additions, using a large rubber spatula.
Pour into prepared souf dish and bake in the middle of
preheated 350F oven until puffed over the rim of souf
dish and golden, approximately 40 to 45 minutes.
Serve immediately.
8
souffled potatoes with brie
This is a great side dish to serve with a roasted tenderloin
or grilled llets when entertaining.
Makes twelve servings
3 pounds Yukon Gold or russet Preheat oven to 400F. Lightly butter a shallow 3-quart
potatoes, peeled, cut into casserole or baking dish.
-inch slices
Place potatoes in a large saucepan and cover with water
1 teaspoon salt
by 2 inches. Add 1 teaspoon salt and 1 teaspoon white
1 teaspoon white vinegar
vinegar. Bring to a boil, then reduce heat and simmer
8 green onions, trimmed until potatoes are tender when tested with a fork, about
and chopped 18 to 20 minutes. While the potatoes cook, combine
cup reduced fat milk the green onions, milk, butter and 1 teaspoon kosher
2 tablespoons unsalted butter salt, bring to a simmer, then turn off the heat and let
1 teaspoon kosher salt steep (this may also be done in a microwave).
6 ounces Brie, rind removed, Drain the potatoes and place in the Cuisinart mixing
cut into cubes bowl. Insert the at mixing paddle. Turn to speed 4. Set
teaspoon freshly ground white timer and mix for 2 minutes. Scrape bowl and paddle.
or black pepper Set timer for 5 minutes and continue mixing on speed 4.
3 large eggs, separated While mixing, add the milk/green onion mixture that has
been steeping. When that has been incorporated, add
teaspoon cream of tartar
the cubed Brie and pepper. Add the beaten egg yolks,
mixing until totally incorporated. Transfer this mixture
to a large bowl. Wash and dry the Cuisinart mixing
bowl thoroughly.
Place egg whites in the Cuisinart mixing bowl. Insert
the chefs whisk. Add cream of tartar and whip the egg
whites, gradually increasing the speed from speed 1 to
speed 10. Whip until the egg whites have formed stiff,
but not dry peaks.
Stir about 13 of the beaten egg whites into the potato
mixture to lighten it. Gently fold the remaining whipped
egg whites into the potato mixture. Transfer the mixture
to the prepared baking dish or casserole. Bake in the
preheated 400F oven for 50 to 60 minutes, until the
top is pale golden and the potatoes are puffed. Let
stand 5 minutes before serving.
9
meatloaf with mushrooms
This meatloaf is certain to become a family favorite. Sliced leftovers make great sandwiches.
Makes two meatloaves, 8x4x2 inches each, 16 to 20 servings
cooking spray Preheat oven to 375F. Lightly coat two 8x4x2-inch

1 tablespoons extra virgin loaf pans* with cooking spray.
olive oil
Heat olive oil in a 12-inch skillet over medium heat.
12 ounces mushrooms, chopped When hot, add mushrooms, onion, garlic, and thyme.
or sliced
Cook until mushrooms and onions are softened (onions
1 cups chopped onion will become translucent), about 4 to 5 minutes. Remove
3-4 cloves garlic, peeled and from heat and let cool.
nely chopped
Place breadcrumbs, milk, eggs, and tomato paste in the
2 teaspoons thyme Cuisinart mixing bowl. Insert at mixing paddle. Turn
2 cups fresh breadcrumbs to speed 3 and mix for 30 seconds. Add cooled
(made from day-old crusty mushroom/onion mixture, mix until combined, 15 to 20
French bread)
seconds. Add ground meat, parsley, salt, and pepper.
1 cup milk (whole, reduced fat, Continue to mix on speed 3 until well combined, about
lowfat, or fat free)
45 seconds.
3 large eggs
Transfer mixture to the prepared loaf pans, rounding the
6 tablespoons tomato paste top slightly. Bake in preheated 375F oven for 1 hour;
(unsalted if available)
meatloaf is done when internal temperature is 170F
3 pounds ground meatloaf mix when tested with an instant-read thermometer. Let
(1 pounds ground round,
meatloaf rest 10 minutes before removing from pan
pound ground pork,
pound ground veal) slicing.
6 tablespoons chopped fresh *May also be formed into oval loaves and baked in a
parsley 13x9x2-inch roasting pan.
1 teaspoons kosher salt
teaspoon freshly ground pepper
10
turkey and Spinach meatballs
Make these meatballs ahead, roast and keep in the freezer. Reheat in your favorite marinara sauce
and serve with pasta for a quick and easy weeknight meal.
Makes about 50 meatballs
2 cups ne fresh breadcrumbs Place breadcrumbs and milk in the Cuisinart mixing
3 cups milk (whole or reduced fat) bowl. Let stand 10 minutes. Preheat oven to 400F. Line
2 cups nely chopped onions
baking sheets (jelly-roll type) with parchment or foil.
3 large eggs Add onions, eggs, basil, marjoram, oregano, nutmeg,

salt, and pepper to mixing bowl. Insert the at mixing
1 tablespoon basil
paddle. Mix on speed 2 until well blended, about 1 min-
1 teaspoon marjoram
ute. Add ground turkey, sausage, and spinach. Mix on
1 teaspoon oregano speed 1 for 1 minute to blend, then increase to speed
teaspoon freshly ground nutmeg 3 and mix until completely combined, about 2 minutes.
2 teaspoons kosher salt Scrape the bottom and sides of the bowl and paddle.
Add the grated cheese and minced parsley, then mix
1 teaspoon freshly ground pepper
on speed 3 until blended, about 1 minutes.
2 pounds ground turkey (7% fat)
Using a -cup measure or a #16 ice cream scoop,
2 pounds turkey sausage (hot or
sweet may mix), casings removed portion out meat mixture and shape into balls. Place
on prepared baking sheets about 1 inches apart. Bake
20 ounces frozen chopped spinach,
thawed, squeezed as dry
meatballs for 20 to 25 minutes, until browned, turning
as possible after about 12 minutes of baking. Let cool. Drain fat
from juices, discard fat. Juices may be added to
3
2 cup grated Asiago cheese
marinara sauce to reheat meatballs.
cup minced fresh Italian parsley
Reheat meatballs in your favorite marinara sauce.
11
pizza rustica
A hearty, satisfying meal for either dinner or lunch.
Makes one 9-inch pie
Dough/Crust: For the dough:

4 cups unbleached, all-purpose our Place the our, sugar, and salt in the Cuisinart mixing
cup granulated sugar bowl. Insert the at mixing paddle. Turn to speed 2 for
1 teaspoon kosher salt about 20 seconds to aerate dry ingredients. Add the
butter and continue on speed 2 for 1 minute. Add the
cup unsalted butter, at room
olive oil and mix for 30 seconds on the same speed.
temperature, cut into 1-inch pieces
The butter and olive oil should be well incorporated
cup extra virgin olive oil into the dry ingredients. Add the eggs one at a time.
4 large eggs Be sure to incorporate each egg before adding the
next. After adding the last egg, mix on speed 3 until
the dough comes together as a mass, about 30 to 40
Filling:
seconds. If the mixture appears slightly dry, add water
tablespoon olive oil one tablespoon at a time on speed 2 until the mixture
8 ounces Italian sausage, sweet or resembles a soft dough. Gather the dough ball and cut
hot, casings removed in half, forming each half into a disc shape. Wrap each
10 ounces fresh spinach disc and place in refrigerator. Refrigerate for at least
1 hour.
2 cloves fresh garlic, nely chopped
1 15-ounce container ricotta cheese For the lling:
2 large eggs Place olive oil in a large saut pan over medium heat.
Add the sausage and saut until golden brown,
3 large egg yolks
breaking the sausage into pieces. Add the spinach and
16 ounces mozzarella, shredded garlic and saut for an additional minute or two, until
3 ounces Parmesan cheese, grated the spinach is wilted and the garlic is fragrant. Reserve.
4 ounces prosciutto, chopped Add the ricotta to the Cuisinart mixing bowl. Insert the
2 ounces soppressata or hard salami, at mixing paddle. Mix on speed 2. Add eggs and yolks
chopped one at a time. Stir in remaining ingredients including the
reserved sausage and spinach mixture until all are
incorporated.
Egg Wash:
Preheat oven to 350F. Roll one dough disc to a round
1 large egg plus 1 tablespoon of
water beaten together about 16 inches. Carefully transfer to a 9-inch spring-
form pan, trimming the dough so that a 1-inch over-
hang remains. Pour the lling into prepared pan. Roll
out second dough disc to a round and place over lling.
Cut the top dough to match the existing overhang.
Pinch edges together and then crimp to create a
decorative edge. Brush the top well with egg wash.
Bake until golden brown, about 70 to 75 minutes.
Let stand about 15 to 20 minutes. Release the pan
sides, transfer to a cutting board or platter. Cut into
pieces and serve.
12
basic white bread
A classic white bread, great for sandwiches.
Makes two loaves, about 1 pound 14 ounces each
cooking spray Place warm water, honey, and yeast in the Cuisinart
2 cups warm (105-110F) water mixing bowl. Let stand 5 to 10 minutes until mixture is
foamy and bubbly. While yeast is proong, combine 7
2 tablespoons honey
cups bread our with powdered milk and salt. Add the
3 teaspoons active dry yeast
our mixture to the yeast mixture with the unsalted
8 cups bread or unbleached, butter. Insert the dough hook and mix on speed 2 for 2
all-purpose our, divided minutes.
cup nonfat dry powdered milk
Continuing on speed 2, add the remaining our one
6 tablespoons unsalted butter, at tablespoon at a time until a dough ball forms that clings
room temperature
to the dough hook and cleans the sides of the bowl. Set
3 teaspoons salt the timer for 4 minutes and the speed to 3 to allow the
dough to knead. Transfer the dough to a clean bowl,
cover with plastic wrap and let rise in a warm, draft-free
place until volume is doubled.
Lightly coat two 9x5x3-inch loaf pans with unsalted
butter or cooking spray. Punch dough to deate. Divide
into 2 equal portions. Shape into loaves and place in
prepared pans. Cover and let rise until nearly doubled.
About 15 minutes before baking, preheat oven to 375F.
Place loaves in preheated oven and bake for 35 to 40
minutes, until bread is browned and sounds hollow
when tapped. Remove from loaf pans and cool on a
wire rack. Bread slices best when allowed to cool
completely before cutting. If top of bread is too crispy
for your taste, brush with butter for a softer crust.
13
molasses wheat bread
A hearty wheat bread lightly avored with molasses.
Makes two loaves, about 1 pound 15 ounces each
2 cups warm (105-110F) water Place warm water, molasses, and yeast in the Cuisinart
2 tablespoons molasses mixing bowl. Let stand 5 to 10 minutes until mixture is
foamy and bubbly. While yeast is proong, combine 5
cups whole wheat our and 3 cups bread our with
51 3 cups whole wheat our, divided
powdered milk and salt. Add the our mixture to the
313 cups or unbleached, yeast mixture with the unsalted butter. Insert the dough
all-purpose or bread our, divided hook and mix on speed 2 for 2 minutes. Combine
cup nonfat dry powdered milk remaining ours and reserve.
6 tablespoons unsalted butter, Continuing on speed 2, add the combined remaining
at room temperature
our one tablespoon at a time until a dough ball forms
1 tablespoon salt that clings to the dough hook and cleans the sides of
the bowl. Set the timer for 4 minutes and the speed to
3 to allow the dough to knead. Transfer the dough to a
clean bowl, cover with plastic wrap and let rise in a
warm, draft-free place until volume is doubled.
butter or cooking spray. Punch dough to deate. Divide
into 2 equal portions. Shape into loaves and place in
prepared pans. Cover and let rise until nearly doubled.
About 15 minutes before baking, preheat oven to
375F. Place loaves in preheated oven and bake for 35
to 40 minutes, until bread is browned and sounds
hollow when tapped. Remove from loaf pans and cool
on a wire rack. Bread slices best when allowed to cool
completely before cutting. If top of bread is too crispy
for your taste, brush with butter for a softer crust.
14
crusty french bread
If you have time, allow a second rise before shaping to develop more avor in the bread,
but it is very good without it, too.
Makes three loaves, about 1 pound each
1 cups warm (105 -110F) warm water Place the warm water in the Cuisinart mixing bowl. Stir
4 teaspoons active dry yeast in yeast and a tablespoon of the our; let stand for 5
minutes, until mixture is foamy and bubbly. While yeast
6 cups unbleached, all-purpose or is proong, combine 53/4 cups of all-purpose our and
bread our
1 cups of cake our with the wheat germ and salt. Add
1 cups cake our the cold water and the our mixture to the yeast
cup wheat germ mixture. Insert the dough hook and mix on speed 2 for
2 minutes. Combine remaining ours and reserve.
3 teaspoons ne sea salt
Continuing on speed 2, add the remaining our mixture
1 cups cold water
1 tablespoon at a time until a dough ball forms that
extra our for dusting bread clings to the dough hook and cleans the sides of the
bowl. Set the timer for 4 minutes and the speed to 3 to
allow the dough to knead.
Dust dough ball lightly with our and place in a large
bowl, cover with plastic wrap. Let rise in a warm, draft-
free place until doubled in size, about 1 hour. Punch
dough down, recover, and let rise again until doubled in
size. (This last rise can be omitted if pressed for time,
but makes for a more avorful loaf, with a more artisanal
bread texture and crust.) Punch dough down and divide
into 3 pieces. Shape each into a long narrow loaf, about
14 to 16 inches in length, and place on a baking sheet
lined with parchment. Cover loosely with plastic wrap
and let rise until doubled, about 45 to 60 minutes.
Preheat oven to 425F.
Dust loaves generously with our. Make 4 or 5 diagonal
slashes in the top of each loaf about -inch deep,
using a serrated knife, razor or lame. Bake in preheated
425F oven 25 to 30 minutes until browned and hollow
sounding when tapped. Cool on a wire rack. Bread slices
best when allowed to cool completely before slicing.
15
cranberry walnut pumpernickel bread
This bread makes a great sandwich with sliced turkey and havarti,
or try it toasted topped with creamy Brie.
Make two loaves, 1 pounds each
1 cups warm (105-110F) water Place warm water, molasses and yeast in the Cuisinart
1 3 cup molasses mixing bowl. Let stand 5 to 10 minutes until mixture is
foamy and bubbly.
4 to 413 cups bread our, divided While yeast is proong, combine 3 cups of bread
our with the whole-wheat our, cornmeal, rye our,
2 3 cup yellow cornmeal
cocoa powder, vital wheat gluten, espresso powder,
2 3 cup rye our and salt. Add the our mixture to the yeast mixture.
2 3 cup whole wheat our Insert the dough hook and mix on speed 2 for 2
cup unsweetened cocoa powder mintues. Add the cranberries, walnuts and oil and mix
3 tablespoons vital wheat gluten on speed 3 for an additional 2 minutes.
1 tablespoon instant espresso Continuing on speed 3, add the remaining our 1

powder tablespoon at a time until a dough ball forms that clings
2 teaspoons salt to the dough hook and cleans the sides of the bowl. Set
the timer for 4 minutes to allow the dough to knead.
113 cups dried cranberries
Transfer to a large bowl, cover with plastic wrap and
113 cups walnuts
allow to rise in a warm, draft-free place, until doubled in
2 tablespoons + 2 teaspoons walnut size, about 1 to 2 hours.
oil or avorless vegetable oil
Divide dough into 2 equal pieces (about 1 pound 15
cornmeal for dusting the pan
ounces each). Shape each into a loaf 10 inches long by
our for dusting the bread 3 inches wide. Line a baking sheet with parchment and
dust with cornmeal. Arrange the loaves equally spaced
on baking sheet. Dust lightly with our. Cover with
plastic wrap and let rise until about doubled. While
loaves are rising, preheat oven to 350F. Cut 4 diagonal
slashes about 18-inch deep in the top of in each loaf,
using a serrated knife, razor blade or lame. Bake for 55
to 60 minutes, until bread sounds hollow when tapped
and registers 205F when tested with an instant-read
thermometer. Transfer to a wire rack to cool. Bread slices
best when completely cooled.
16
mixed grain, seed and nut bread
Seeds and nuts add to the nutritional value of this delicious bread.
Makes 2 loaves, about 1 pounds each
cooking spray or unsalted butter Place warm water, molasses and yeast in the Cuisinart
2 cups warm (105-110F) water mixing bowl. Let stand 5 to 10 minutes until mixture is
foamy and bubbly.
1 tablespoons molasses
3 teaspoons active dry yeast While yeast is proong, combine 4 cups of whole-
wheat our with 2 cups bread our, oats, vital wheat
5 cups whole wheat our
gluten, and salt. Add the our mixture to the yeast
3 cups bread our, divided mixture. Insert the dough hook and mix on speed 2 for
cup regular oats 2 minutes. Combine remaining ours and reserve.
2 tablespoons vital wheat gluten Add the oil, ax seeds, poppy seeds, pumpkin seeds,
1 tablespoon salt sesame seeds, sunower seeds, and optional nuts. Mix
3 tablespoons ax seed oil or for an additional 2 mintues on speed 3. Continuing on
walnut oil speed 3, add the remaining our 1 tablespoon at a time
3 tablespoons ax seeds until a dough ball forms that clings to the dough hook
and cleans the sides of the bowl. Set the timer for 4
3 tablespoons poppy seeds
minutes to allow the dough to knead. Transfer to a clean
3 tablespoons hulled pumpkin seeds,
bowl, cover and let rise in a warm, draft-free place until
toasted
volume is doubled, about 1 to 1 hours.
3 tablespoons sesame seeds
3 tablespoons roasted unsalted
sunower seeds butter or cooking spray. Divide dough into 2 equal
pieces and shape into loaves. Place in prepared pans,
1 cup slivered almonds or other
roughly chopped nuts optional
cover and let rise until dough comes up over the top of
the pan by about inch. While dough is rising, preheat
cooking spray or unsalted butter
oven to 375F.
for the pans
Bake loaves for 35 to 45 minutes, until lightly browned
and hollow sounding when tapped. Remove from pans
and let cool on a wire rack. Bread slices best when
allowed to cool completely before slicing.
17
sun-dried tomato and basil bread
This is probably the easiest yeast bread you will ever make no shaping necessary.
Makes two loaves, 9x5x3 inches, 1 pounds each
cooking spray Stir yeast into warm water in a small bowl with a pinch
4 teaspoons active dry yeast of the our; let stand 5 minutes until bubbly.
cup warm (105-110F) water Place cottage cheese, eggs, sun-dried tomatoes, sugar,
2 cups lowfat cottage cheese olive oil, basil, salt, and baking soda in Cuisinart
mixing bowl. Insert the at mixing paddle. Turn to
2 large eggs
speed 2 and mix for 30 seconds, then increase to
6 tablespoons minced sun-dried
speed 5 and mix for 1 minute; scrape mixing bowl.
tomatoes (dry, not oil-packed)
cup granulated sugar Add yeast mixture and our. Turn to speed 1 and mix
for 30 seconds, then increase to speed 3 and mix for
2 tablespoons extra virgin olive oil
2 minutes. Scrape bowl and paddle. Leaving dough in
4 teaspoons dry basil mixing bowl, lower mixer arm. Cover with plastic wrap
4 teaspoons kosher salt and let dough rise until doubled, about 1 to 1 hours.
teaspoon baking soda Lightly coat two 9x5x3-inch loaf pans with cooking
5 cups unbleached, all-purpose our spray. Turn to speed 1 and stir dough to deate, 30
seconds. Transfer dough to prepared pan and spread
evenly, smoothing over the top. Cover with plastic wrap
and let rise until the dough reaches the top of the pans,
about 1 hour. Fifteen minutes before baking, preheat
oven to 350F.
Remove plastic wrap and place bread in oven. Bake for
30 to 35 minutes, until bread is browned and sounds
hollow when tapped. Transfer to a wire rack to cool. For
best slices, allow loaves to cool before slicing.
18
buttery dinner rolls
The classic dinner roll we all remember from Sunday or holiday dinners.
Makes 32 dinner rolls
1 cups whole milk Scald milk (heat until just bubbling around edges may
1 cup unsalted butter be done in microwave). Stir in unsalted butter, sugar,
(cut into 16 pieces) and salt. Let cool until just warm (105115F).
cup granulated sugar Place warm water and yeast in the Cuisinart mixing
2 teaspoons salt bowl with a pinch of the our. Insert the dough hook
cup warm (105-110F) water and press Fold 2 to 3 times to mix. Let stand until
foamy, about 5 minutes. Add the cooled milk mixture,
egg and 7 cups of the our. Mix on speed 2 for 2
2 large eggs minutes.
8 to 9 cups bread our
Continuing on speed 2, add the remaining our 1
(measure out 1 cup and reserve)
tablespoon at a time until a loose dough ball forms that
2 tablespoons whole milk
clings to the dough hook and cleans the sides of the
2 tablespoons unsalted butter bowl. Set the timer for 4 minutes and the speed to 3 to
allow the dough to knead. Transfer to a medium-large
bowl and cover with plastic wrap (may also be put into a
1-gallon resealable food storage bag). Place in a warm,
draft-free place and let rise until doubled, about 45 to
60 minutes.
Preheat oven to 375F. Lightly butter two 10-inch round
baking pans. Punch dough to deate. Divide the dough
into 32 equal pieces (each about 2 ounces). Roll into
balls and arrange in the prepared pans. Cover with
plastic wrap and let rise until about doubled, about 30
to 40 minutes. Combine the remaining milk and butter,
and heat until butter is melted. Just before baking,
gently brush rolls with melted butter and milk. Bake in
preheated 375F oven until golden brown, about 28 to
35 minutes (internal temperature of rolls will be 205F
when tested with an instant-read thermometer). Remove
from pans and let cool on a wire rack for about 10
minutes before serving. For softer Buttery Dinner Rolls,
brush each with melted butter just after removing
from oven.
19
basic dough for pizza, focaccia or calzones
Choose your favorite topping or lling!
Makes about 3 pounds of dough
2 cups warm (105-110F) water Place water, yeast and honey in the Cuisinart mixing
3 teaspoons active dry yeast bowl and stir to blend. Let stand for 5 minutes, until
1 teaspoons honey
foamy. In a medium bowl, combine 5 cups of the our
with the salt. Reserve the additional 1 cup of our.
5 to 6 cups bread our, divided
Insert the dough hook. Add the olive oil and the 5-cup
3 teaspoons kosher or sea salt
our/salt mixture to the yeast mixture. Mix on speed 2
3 tablespoons extra virgin olive oil,
for 2 minutes.
oil for the bowl
Continuing on speed 2 add the remaining our 1
tablespoon at a time until a dough ball forms that clings
to the dough hook and cleans the sides of the bowl. Set
the timer for 4 minutes and the speed to 3 to allow the
dough to knead. Transfer the dough to a large bowl
that has been lightly coated with olive oil. Turn to coat
and cover tightly with plastic wrap. Let rise in a warm,
draft-free place until doubled in size, about 1 hour.
Punch dough to deate and let rest for 10 minutes. If
time permits, allow dough to rise a second time for a
more developed avor and texture. Use for your
favorite pizza, focaccia or calzones.
Dough can be made a day ahead. Place in a resealable
bag and refrigerate. When ready to prepare, punch
down dough and allow it to come to room temperature
before continuing.
20
grape tomato and herb focaccia
Serve focaccia as a snack, or as to accompany soup or salad. Omit the tomatoes to make it plain
or with just an herb or herb and cheese topping. Slice horizontally and use to make sandwiches.
Makes three 9- or 10-inch focaccias
3 cups halved grape tomatoes (may Toss tomatoes in kosher salt and let stand for 15
use red, yellow or combination) minutes or longer. Arrange in a single layer on a triple
1 teaspoons kosher salt thickness of paper towels to drain. This helps remove
1 recipe Basic Dough for Pizza, excess liquid from the tomatoes.
Focaccia or Calzones, after rst Preheat oven to 425F. (If using a baking stone, place
(or second) rising (page 20)
in oven before preheating.) Preheat oven for about
6 tablespoons extra virgin olive oil, 1 hour before baking.
divided
Punch dough to deate. Divide into 3 equal pieces.
1 tablespoon herbes de Provence,
Italian herb blend, or basil Let rest 10 minutes before continuing. After 10
minutes, on a lightly oured or cornmeal-dusted work
6 tablespoons freshly grated
Parmesan or Asiago cheese surface, roll each piece of dough into a 9- to 10-inch
round or an 8x11-inch rectangle. Place on baking sheet
chopped fresh herbs
(optional garnish) lined with parchment and dusted with cornmeal, or on
bakers peel dusted with cornmeal (if using baking
stone). Lightly press the tomatoes into the dough, cut
side up. Let rise for about 30 minutes. Gently press in
any tomatoes that may have loosened. Drizzle each
focaccia with 2 tablespoons of olive oil and sprinkle
with tablespoon herbs of choice. Sprinkle each
evenly with 2 tablespoons grated cheese.
Place focaccias in preheated 425F oven and bake for
16 to 20 minutes.
Cool on a wire rack for 5 minutes before cutting. If
desired, sprinkle with chopped fresh herbs while warm.
Serve warm or at room temperature.
21
parmesan herb knots
These soft rolls are great to serve along with soups. They can also be sliced to hold
a hamburger or your favorite sandwich combination.
Makes 24 rolls
1 tablespoon granulated sugar Combine the granulated sugar, yeast and 1 cup warm
4 teaspoons active dry yeast water in the Cuisinart mixing bowl. Stir and let stand
1 cup warm (105-110F) water
5 minutes to proof.
1 cups cool (70F) water Insert the dough hook. Add the 1 cups of cool water,
powdered milk, potato akes, cup olive oil, salt and 5
cup fat free powdered milk
cups of our to the yeast mixture. Mix on speed 2 for
cup potato akes (instant mashed
2 minutes.
potatoes, unavored)
cup extra virgin olive oil Add the Parmesan cheese and turn to speed 3. Mix
until completely incorporated. Add the remaining our,
1 teaspoons salt
1 tablespoon at a time, if necessary until a soft, smooth
6 to 7 cups unbleached, dough ball is formed. Set the timer for 4 minues and
all-purpose our
the speed to 3 to allow the dough to knead.
cup freshly grated Parmesan
cheese Transfer to a bowl that has been lightly coated with
olive oil. Turn to coat dough and cover with plastic
1 3 cup extra virgin olive oil
wrap. Place in a warm, draft-free place to rise until
1 tablespoon Italian seasoning
doubled in size, about 1 hour. (May also let rise in
cup freshly grated Parmesan a 2-gallon resealable freezer weight plastic bag.)
cheese (optional)
Combine 13 cup olive oil and Italian seasoning and
let stand while dough rises. Line 2 baking sheets with
parchment paper.
Punch dough to deate and divide into 24 equal
portions (about 2 ounces each). Roll each into a
12-inch rope and tie into a knot. Place on prepared
baking sheet, cover loosely with plastic wrap and let rise
until doubled, about 35 to 45 minutes. Twenty to thirty
minutes before baking, preheat oven to 350F. Brush
lightly with herbed olive oil mixture. If desired, sprinkle
each with teaspoon of the optional Parmesan cheese.
Place in preheated 350F oven and bake until lightly
browned, about 15 to 18 minutes, rotating the baking
sheets after about 7 minutes. Brush knots lightly with
reserved olive oil mixture. Transfer to a wire rack and let
cool 5 to 10 minutes before serving.
22
classic brioche
Making brioche is a two-day process, but well worth the wait besides, the stand mixer does the hard part.
Makes 36 individual 3 to 3-inch brioches, or three 8-inch (about 1 pound) brioches tte
or two 8x4x2-inch loaves
For the Sponge: To make the sponge, place the warm milk, yeast, egg, egg yolk,
cup warm whole milk and 1 cups of the our in the Cuisinart mixing bowl. Insert the
at mixing paddle. Mix until smooth on speed 2, about 1 minute.
3 teaspoons active dry yeast Scrape the bowl and paddle and remove paddle. Cover the
1 large egg + 1 large egg yolk batter evenly with the remaining 1 cups of our. Let stand for
30 to 45 minutes; the mixture will rise and cause the our to
3 cups unbleached, all-purpose our appear cracked. This is normal and lets you know that the mixture
is alive.
To complete the dough:
Insert the dough hook. Add the granulated sugar, eggs, yolks, salt
cup granulated sugar and 1 cups of the remaining our to the bowl. Mix on speed
7 large eggs + 3 egg yolks, lightly 2 for 2 minutes. Scrape the bowl and dough hook. Sprinkle with
beaten at room temperature 1 cups more our and mix on speed 5 for 15 minutes. After
(but liquid) about 7 to 8 minutes of mixing, the dough should come together,
wrap itself around the dough hook, and make a slapping sound
1 teaspoon kosher salt on the sides of the bowl. If after 7 to 8 minutes of mixing the
3 to 3 cups unbleached, dough is not doing this, add some of the remaining our, 1
all-purpose our tablespoon at a time. Keep beating on speed 5, until the dough
has been mixing for a full 15 minutes this will help give the
1 cups unsalted butter, at room brioche its classic texture.
temperature, cut into tablespoons
Reduce the stand mixer to speed 2 and add the room tempera-
Egg Wash: ture butter about 3 tablespoons at a time, allowing the butter to
be incorporated nearly completely after each addition. The
2 large eggs, beaten until smooth dough may appear to fall apart. After all the butter has been
added, increase the stand mixer to speed 9 and mix for 1 minute.
Then reduce to speed 5, set the timer and mix for 5 minutes. The
dough will once again make the slapping sound on the bowl.
Transfer the dough to a large well-buttered bowl and cover tightly with plastic wrap. Let rise at room temperature
until doubled in volume, about 2 to 2 hours. When it has risen, deate by lifting and letting it fall back into the
bowl, doing this all around the ball of dough. Cover tightly again with plastic wrap and refrigerate for at least 4 to
6 hours, or overnight, to rise again. After the dough has risen and chilled, it is ready to use shape while chilled for
best results.
For individual brioches (may be made in standard cupcake pans): Butter the pans generously. Divide dough into
36 equal pieces. One at a time, pull off a piece of dough about the size of a -inch 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 center of the large ball with your nger. Place the small ball in the indentation. Repeat until all are
done. Cover loosely and let rise until doubled. Preheat oven to 375F. When doubled, brush with egg wash do
not let dribble into sides of pan. Bake for 17 to 19 minutes, until they are a rich, deep golden brown, and sound
hollow when tapped baked brioche will register 200F if tested with an instant-read thermometer. Remove from
pan and let cool 10 to 15 minutes on a wire rack before serving, or cool completely to room temperature.
For one-pound brioches, divide dough into 3 equal portions. Place dough in buttered 8" brioche molds. Follow
shaping directions as for individual brioche, but smaller ball should be about the size of a golf ball. Follow rising and
egg wash instructions. Bake in preheated 375F oven for 30 to 35 minutes. Remove from pans. Cool on a wire rack
completely before slicing.
For one-pound loaves, divide dough into 3 equal portions. Shape into loaves and place in well-buttered
8x4x2-inch loaf pans. Cover and let rise until doubled. Glaze with egg wash. Bake in preheated 375F oven
for 30 to 35 minutes until deep golden brown and hollow sounding when tapped. Remove from pans. Cool
completely on a wire rack before slicing.
23
moravian Sugar cakes
A traditional Moravian yeasted coffee cake, often served during the Christmas holidays.
It can be eaten warm or cold, as a dessert or for breakfast. It also freezes well after baking, making
it a nice treat to have on hand to warm up for family and friends.
Makes two 13x9x2-inch cakes or four 9x9x2-inch cakes
12 ounces russet potatoes, peeled Place potatoes in a saucepan and cover with water by
and sliced -inch thick 1 inch. Bring to a boil over high heat, then reduce heat
2 teaspoons (1 packet) active to a simmer and cook until potatoes are tender and can
dry yeast be mashed. Drain, reserving 1 cup of the potato
cup warm water cooking water, and let cool to lukewarm (no warmer
1 cup granulated sugar than 110F). Mash potatoes (do not add any liquid or
seasoning) and measure out 1 cup to use to prepare the
cup unsalted butter,
at room temperature Moravian Sugar Cakes. Let potatoes cool slightly.
cup non-hydrogenated vegetable Dissolve the yeast in warm water in the Cuisinart
shortening mixing bowl. Insert teh at mixing paddle. Add mashed
1 teaspoon salt potatoes, granulated sugar, 2 tablespoons butter,
2 large eggs, well beaten
shortening and salt. Mix on speed 1 until smooth and
creamy. When lukewarm, add potato water to the yeast
7 cups unbleached, all-purpose our,
mixture. Stir on speed 1 until well blended, about 2
sifted
minutes. Lift paddle up from mixer. Cover mixing bowl
1 cups unsalted butter, divided
with plastic wrap and let the mixture rise until spongy
1 cup packed brown sugar, divided in appearance, about 1 to 2 hours.
cinnamon (optional)
After dough has risen, while mixing on speed 3, add
eggs one at a time. Scrape bowl and paddle. Add 2 cups
of the our and mix on speed 3. When completely
mixed in, scrape bowl and paddle. Remove at mixing
paddle and insert dough hook. Add remaining our
cup at a time. This will be a very soft dough. Transfer to
a buttered bowl, cover and let rise until double in
volume. Punch down and divide dough in half. Lightly
butter two 13x9x2-inch pans or four 9x9x2-inch pans.
Spread dough evenly prepared pans. Cover with plastic
wrap. Let rise until double in volume. Preheat oven
to 375F.
Use ngertips to make holes about inches apart in
rows evenly across the dough. Brush generously with
the melted butter. Fill nger holes with dots of butter
and sprinkle brown sugar evenly over the top. Dust with
cinnamon if desired.
Bake at 375F for 20 to 30 minutes. Remove cakes from
pans and cool slightly on wire racks. Serve warm for
best avor. Cakes may be frozen (double wrapping
suggested) after baking.
24
cinnamon Swirl buns
These cinnamon swirl buns are the BEST!
Makes 30 buns
cooking spray Place warm milk and yeast in Cuisinart mixing bowl with a
pinch of the sugar and stir. Let stand until foamy, about 5
Buns:
to 10 minutes. Insert the at mixing paddle. Add the
cup warm (105-110F) milk remaining sugar, sour cream, butter, and eggs. Mix on
4 teaspoons active dry yeast speed 1 for 1 minute. Add salt and 3 cups of the our. Mix
on speed 1 until smooth, 1 to 2 minutes. Scrape the bowl
cup granulated sugar and paddle.
cup sour cream, at room Remove the at mixing paddle and insert the dough hook.
temperature Remove and reserve cup of remaining our. While
cup unsalted butter, at room
mixing on speed 2 add the larger portion of our, 13 cup
temperature
at a time, allowing the our to be almost totally incorpo-
rated before each addition. If dough is too sticky or does
4 large eggs, at room temperature not form a loose ball that cleans the sides of the bowl,
1 teaspoon salt add enough of the remaining our, 1 tablespoon at a time
until it does. With the mixer on speed 3, set the timer for 8
8 cups unbleached, all-purpose minutes to knead the dough. Transfer to a large bowl and
our, divided cover with plastic wrap. Place in a warm, draft-free place
2 3 cup packed brown sugar and let rise until doubled in volume, about 60 to 90
minutes. Place the brown sugar, granulated sugar and
1 3 cup granulated sugar cinnamon in a small bowl and stir to combine.
3 tablespoons cinnamon Punch dough down to deate. Divide the dough into 2
6 tablespoons unsalted butter equal pieces and let rest 10 minutes before continuing.
at room temperature, very soft Lightly coat two 13x9x2-inch baking pans with cooking
spray. Flatten each portion of dough into rectangles about
20 inches long and 10 inches wide. Spread each with
Cream Cheese Frosting (makes 2 cups): softened butter within inch of one long side and to the
6 ounces lowfat cream cheese, at edge of all the others. Sprinkle each evenly with half the
room temperature sugar/cinnamon mixture. Roll as for a jelly roll, ending with
the unbuttered side. Pinch along long side to seal. Cut
6 tablespoons unsalted butter, at each with a serrated knife into 15 equal portions. Arrange
room temperature 15 cinnamon buns in each of the two prepared pans.
1 tablespoon milk Cover with plastic wrap and let rise until nearly doubled in
volume. (See Note.) Fifteen minutes before baking,
2 teaspoons pure vanilla extract
preheat oven to 350F.
1 cups powdered sugar, sifted Bake Cinnamon Swirl Buns for 25 to 35 minutes, until
puffed with golden tops, and hollow sounding when
Note: If you wish to have warm, fresh tapped. While baking, place the cream cheese and butter
Cinnamon Swirl Buns in the morning, in the Cuisinart mixing bowl. Insert the at mixing paddle,
dough may be mixed, allowed to have and whip the cream cheese and butter on speed 8 until
its rst rise, and shaped the night before. smooth, creamy and uffy, about 1 minute. Scrape the
If doing the night before, place covered bowl and whisk. Add vanilla and milk and whisk on speed
pans in the refrigerator to rise. Remove 8 until blended. Add half the powdered sugar. Stir on
from refrigerator and let stand at room speed 1 until sugar is incorporated. Add remaining
temperature one hour before baking.
powdered sugar and stir on speed 1 until incorporated.
If you wish to freeze Cinnamon Mix on speed 8 for 1 minute until light and uffy.
Swirl Buns after baking, do not frost.
Re-warm in a conventional oven Spread about 1 tablespoon of Cream Cheese Frosting on
(microwaving is not recommended) and each warm Cinnamon Swirl Bun. There will be a little extra
frost before serving. frosting for those who like more. Serve.
25
banana bran muns
These mufns are so tasty, it is hard to believe they are good for you too!
Makes 24 mufns
cooking spray Place ours, brans, baking powder, and salt in the
1 cup whole wheat our Cuisinart mixing bowl. Insert the at mixing paddle.
Turn to speed 2. Mix for 20 seconds to incorporate
1 cup unbleached, all-purpose our
all dry ingredients. With the stand mixer running on
1 cups oat bran
speed 2, pour the buttermilk and coffee in together
1 cups wheat bran followed by the eggs, vanilla, and oil. Mix on speed
1 tablespoon plus 1 teaspoon baking 2 for about 30 seconds, until incorporated. Scrape the
powder paddle and mixing bowl with a rubber spatula. With
1 teaspoon salt stand mixer running on speed 2, add the molasses and
2 cups buttermilk applesauce and mix for 15 seconds. Scrape the bowl.
Add the banana and mix on speed 2 for 15 seconds
cup brewed coffee
to incorporate.
2 large eggs
Pour the batter into a clean mixing bowl and cover with
plastic wrap and refrigerate for at least 12 hours.
cup ax seed oil
When ready to bake, preheat oven to 400F. Spray
cup molasses
two 12-cup mufn tins with cooking spray. Divide the
cup applesauce batter evenly among the cups, about cup of batter
1 cup mashed banana per mufn.
(about 2 bananas)
Bake for 20 to 25 minutes, turning tray once halfway
through baking. Remove mufns from tin and allow to
cool on a wire rack.
26
three-berry muns
A delicious mufn, perfect when fresh fruit is ripe in the summertime!
Makes 24 mufns
cooking spray Preheat oven to 400F. Thoroughly spray two 12-cup

4 cups unbleached, all-purpose our mufn tins.
1 tablespoon plus 1 teaspoon Place our, baking powder, salt, and cinnamon in a small
baking powder bowl and stir; reserve.
1 teaspoon salt Place the melted butter and brown sugar in the
1 teaspoon cinnamon Cuisinart mixing bowl. Insert the at mixing paddle.
cup unsalted butter, melted Turn to speed 2 and mix for 30 seconds until incorpo-
1 cup packed light brown sugar
rated. Reduce to speed 1 and add the sour cream, then
increase to speed 3 for 30 seconds. Stop, scrape paddle
1 cup sour cream
and bowl well and add the eggs, vanilla, and milk. Turn
2 large eggs to speed 3 and mix for 30 to 40 seconds until well
2 teaspoons pure vanilla extract incorporated. Stop and scrape the paddle and bowl
cup milk well. Sprinkle the our mixture evenly over the wet
ingredients. Press the Fold button to carefully incorpo-
2 cups mixed berries: blueberries,
strawberries, and raspberries, rate the our, about 15 times. Add the berries and very
fresh or frozen carefully fold them in until they are just blended in.
granulated sugar for dusting Scoop even amounts ( cup each) of batter into the
prepared mufn tins. Sprinkle the tops of the mufns
liberally with granulated sugar.
Bake in preheated 400F oven until tops are golden and
a cake tester comes out clean, approximately 20 to 25
minutes. Remove mufns from tins and allow to cool on
a wire rack.
27
oatmeal pear crumb muns
These crumb-topped mufns may also be made with diced apple or mango.
Makes 24 mufns
cooking spray Lightly coat two 12-cup mufn tins with cooking spray;
Crumb Topping: reserve. Preheat oven to 400F.
1 cup unbleached, all-purpose our To prepare crumb topping, place our, brown sugar,
1 cup packed brown sugar butter, cinnamon and ginger in the Cuisinart mixing
bowl. Insert at mixing paddle. Turn to speed 1 and mix
16 tablespoons unsalted butter,
at room temperature, for 15 seconds, then for 30 to 40 seconds on Speed 2,
cut into 8 pieces until large crumbs form; remove and reserve in refrigerator.
1 teaspoons cinnamon To prepare the mufns, place the oats, brown sugar, and
teaspoon ginger milk in Cuisinart mixing bowl. Insert at mixing paddle.
Turn to speed 1 and mix for 30 seconds, then let stand for
10 minutes to soften the oats. Place the our, baking
Mufns:
powder, cinnamon, ginger and salt in a small bowl and
2 cups regular oats stir; reserve. Add melted and cooled butter to softened
1 cups packed brown sugar oat mixture. Turn to speed 2 and mix for 20 seconds.
1 cup lowfat milk Add eggs and mix on speed 1 for 20 seconds. Scrape the
bottom and sides of mixing bowl. Add the reserved dry
2 cups all-purpose our
mixture, diced pear and walnuts. Press the Fold button
4 teaspoons baking powder
about 5 to 10 times to blend our mixture into wet
1 teaspoon cinnamon ingredients until all our has disappeared, taking care
teaspoon ginger not to over-mix.
teaspoon salt Divide batter evenly among prepared mufn cups. Evenly
cup unsalted butter, melted and sprinkle the top of each with crumb topping. Bake in
cooled preheated 400F oven for 15 to 20 minutes until puffed,
2 large eggs crumb topping is golden, and a cake tester is clean when
2 cups diced (-inch) fresh pear
inserted in center. Cool for 3 to 5 minutes in pan, then
(may also use diced apple loosen and gently turn mufns out onto a wire rack to
or mango) cool completely. May be served warm or cooled.
1 cup chopped walnuts
28
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 16 scones
4 large eggs Preheat oven to 400F. Line baking sheet with parchment.
11 3 cup fat free vanilla yogurt Beat eggs until smooth with a fork or whisk. Stir in yogurt
and reserve.
6 cups unbleached, all-purpose our
cup granulated sugar Place our, sugar, baking powder and salt in the
Cuisinart mixing bowl. Insert at mixing paddle. Stir on
2 tablespoons baking powder
speed 1 for 15 to 20 seconds. Add butter and mix until
teaspoon salt our mixture is slightly crumbly, about 1 minute. Add
1 cup unsalted butter, at room yogurt/egg mixture and mix on speed 1 for 30 to 40
temperature, cut into seconds. Scrape the bowl and paddle, and mix until just
-inch pieces
blended on speed 1. Do not over-mix. Dough will be
1 large egg white, beaten with a soft and slightly sticky.
fork until frothy
Turn out onto lightly oured surface. This dough will be
4 teaspoons granulated sugar
somewhat sticky. Knead with oured hands 4 times.
1 teaspoon cinnamon
(Flatten, fold, repeat 4 times.) Divide into 4 equal parts;
atten into four 5- to 6-inch rounds. Use a serrated knife
or pizza cutter to cut each into 4 wedges. Arrange on
prepared baking sheet, with the wedges about 1 inch
apart. Brush with egg white. Mix the 4 teaspoons of
sugar with the cinnamon and sprinkle on wedges.
Bake for 20 minutes in preheated 400F oven. Cool on
a wire rack 5 minutes before serving.
Notes:
You may add 13 to cup dried fruits such as dried
blueberries, cherries, raspberries, chopped apricots,
dried chopped mango, or currants.
29
almond shortcakes with fresh berries,
Stone fruits and Sweetened whipped cream
An updated version of the traditional summertime favorite. You may also serve this with plain strawberries.
Makes 12 shortcakes
Fresh Berry & Stone Fruit Filling: Arrange rack in upper middle of oven. Preheat oven to
1 cup sliced/quartered strawberries 425F. Line a baking sheet with parchment paper.
1 cup blueberries Place all of the fruit in a large bowl with the lemon juice
1 cup raspberries and cup sugar. Stir gently to combine and allow to
2 large peaches, peeled, pitted, macerate at least 30 minutes before serving. May be
cut into -inch slices done ahead and refrigerated remove from refrigerator
3 plums, pitted, cut into -inch slices 30 minutes before serving.
1 cup pitted and halved sweet Sprinkle the gelatin over the water or liqueur and let
cherries
soften for 5 minutes. Place in a pan of simmering water
2 tablespoons fresh lemon juice
and heat until completely liqueed; let cool. Place heavy
cup sugar cream, sugar and liqueed gelatin mixture in the
Cuisinart mixing bowl. Insert the chefs whisk. Turn to
Sweetened Whipped Cream Topping: speed 6 and mix until slightly thickened, about 30
1 teaspoon unavored gelatin seconds. Increase to speed 10 and beat until soft peaks
2 tablespoons water or liqueur (Grand form, about 2 minutes. Transfer to a separate bowl,
Marnier is very good in this recipe) cover and refrigerate until ready to use.
2 cups heavy cream Place the our, almond meal, 13 cup granulated sugar,
cup superne sugar baking powder, and salt in the Cuisinart mixing bowl.
Insert the at mixing paddle. Turn to speed 2 and mix
Shortcakes: for 30 seconds to combine and aerate. Add butter. Mix
on speed 3 for 2 to 3 minutes, until the mixture resem-
bles coarse crumbs, but some of the butter is still visible
cup almond meal (nely ground
almonds available in many well in the size of small peas. Add sour cream, milk and
stocked grocery stores or specialty almond extract; mix on speed 1 until combined dough
food stores) or ground almonds will be sticky. Turn out onto a oured surface and turn to
3
1 cup granulated sugar coat with our. With oured hands, knead (atten, turn,
1 tablespoon baking powder fold) 6 times. Roll out to a -inch thickness and cut into
(3 teaspoons) rounds using a 2-inch round or square biscuit cutter
teaspoon salt dipped in our. Arrange shortcakes evenly spaced on
8 tablespoons cold unsalted butter, the prepared baking sheet. Brush with the beaten egg
cut into -inch pieces (take out of whites and sprinkle with the sugar. Bake shortcakes in
refrigerator 10 minutes before using)
preheated 425F oven for 18 to 20 minutes, until puffed,
1 cup regular sour cream
golden, and tops are slightly crackled. Remove from
2 tablespoons milk oven and place on a wire rack to cool slightly.
1 teaspoon pure almond extract
To serve, slice warm shortcakes horizontally and place
our for kneading/rolling the bottoms on dessert plates or soup plates. Top each
1 egg white, beaten until frothy with the macerated fruit and some of the accumulated
4 teaspoons granulated sugar (use juices, then a dollop of whipped cream, and the top of
coarse sugar if available) the shortcake. Serve immediately.
30
buttermilk blueberry crumb cake
This do-ahead coffee cake will be a favorite for brunch.
Makes two cakes, 9x9x2 inches, 24 servings
cooking spray Preheat oven to 350F. Lightly coat two 9x9x2-inch

baking pans with cooking spray; reserve.
Crumb Topping:
To prepare the crumb topping, place the our, brown
sugar, butter, cinnamon, vanilla, and salt in the Cuisinart
1 cup packed brown sugar
1 cup unsalted butter, at room speed 1 and mix for 20 seconds, then increase to speed
temperature, cut into 16 pieces
3 and mix until the mixture resembles large crumbs,
2 teaspoons cinnamon about 40 to 60 seconds. Remove and reserve in
1 teaspoon pure vanilla extract refrigerator until ready to use.
teaspoon salt To prepare the buttermilk cake, place the our, baking
soda, cream of tartar, and salt in a medium bowl and stir
Buttermilk Cake: to combine; reserve. Place the butter and granulated
sugar in the Cuisinart mixing bowl. Insert the at
2 23 cups unbleached, all-purpose our
mixing paddle. Turn to speed 1 and mix for 30 seconds,
1 teaspoon baking soda then increase to speed 4 and mix until light and uffy,
1 teaspoon cream of tartar about 1 minute. Add the eggs one at a time and mix on
teaspoon salt speed 2 until smooth, about 2 minutes total. Scrape the
1 cup unsalted butter, at room bottom and sides of the mixing bowl; add vanilla and
temperature, cut into 16 pieces mix on speed 2 for 30 seconds. Add half the reserved
2 cups granulated sugar
dry mixture and half the buttermilk. Turn to speed 1 and
mix until blended, about 30 seconds. Scrape the
3 large eggs, at room temperature
bottom and sides of the mixing bowl. Add remaining
1 teaspoon pure vanilla extract dry ingredients and buttermilk. Mix on speed 1 for 30 to
1 cup buttermilk 40 seconds longer until smooth and blended.
3 cups blueberries, preferably fresh Divide batter evenly between two prepared pans.
(If using frozen blueberries, thaw in
Smooth over top. Sprinkle blueberries evenly over the
a single layer on layered paper
towels, pat dry) top; lightly press blueberries into batter (submerge
blueberries slightly). Crumble any large clumps in the
crumb mixture and sprinkle the crumb mixture evenly
over the blueberries.
Bake in preheated 350F oven for 55 to 60 minutes,
until crumbs are evenly golden brown and cake tester
is clean when inserted in center of pan. Remove from
oven and place on wire rack to cool. Cool completely
before cutting.
31
lemon poppy seed cake
A delightful cake, perfect for brunch or tea.
Makes one 2-pound loaf
2 cups unbleached, all-purpose our Preheat oven to 325F. Butter and our a 9x5-inch loaf
2 teaspoons baking powder pan well.
teaspoon salt Stir the our, baking powder, and salt together in a
cup unsalted butter, at room small mixing bowl. Reserve.
temperature Place the butter in the Cuisinart mixing bowl. Insert
1 cups granulated sugar the at mixing paddle. Turn to speed 1. Cream butter
cup lemon juice for 30 seconds, then turn to speed 4 for 30 seconds.
3 teaspoons lemon zest
Scrape both the paddle and bowl well. Reduce to
speed 2 and add the sugar. Increase to speed 4 until
3 large eggs
light and uffy, about 1 minute. Scrape both the
1 teaspoon pure vanilla extract paddle and bowl well. Add the lemon juice and zest
cup milk and mix on speed 3 to incorporate. With the stand
1 tablespoon poppy seeds mixer running on speed 2, add the eggs one at a time.
Beat each egg smooth before adding the next. Mix in
the vanilla. With stand mixer running on speed 2,
slowly add the dry ingredients and milk alternately,
beginning and ending with the dry ingredients. With
the stand mixer running on speed 2, add the poppy
seeds. Be sure to fully incorporate ingredients and be
careful not to overwork the batter.
Pour batter into prepared loaf pan. Bake in preheated
325F oven for about 60 to 70 minutes, until a cake
tester comes out clean.
Transfer pan to a wire rack to cool. When the pan is
cool enough to touch, invert pan onto the wire rack in
order to remove the cake. Leave cake right side up on
rack until completely cooled. Serve.
32
sour cream cinnamon walnut streusel coffee cake
An old familiar coffee cake that everyone just loves.
Makes 10-inch Bundt-type cake, 12 to 16 slices
unsalted butter for pan Preheat oven to 350F. Evenly brush a 10-inch (12-cup)
Streusel: Bundt-type tube pan with 2 tablespoons softened or
melted butter. Place walnuts in a small bowl with the
1 cup coarsely chopped walnuts cup granulated sugar and 1 tablespoon cinnamon
cup granulated sugar to make the streusel and stir to combine. Reserve.
1 tablespoon cinnamon To make the cake batter, place the our, baking powder,
baking soda, and salt in a medium bowl. Stir well to
blend. Reserve.
Cake:
Place the butter and sugar in the Cuisinart mixing bowl.
2 cups unbleached all-purpose our
Insert the at mixing paddle. Turn to speed 4 and mix
1 tablespoon baking powder until soft and light, about 5 minutes, stopping to scrape
1 teaspoon baking soda the bowl and paddle about every 2 minutes. Add the
teaspoon salt
eggs, one at a time, beating until smooth after each egg
has been added. Scrape the bowl and paddle. Mix on
cup unsalted butter, at room speed 4 for 30 seconds.
temperature, cut into 1-inch pieces
Reduce the stand mixer to speed 1. Add 13 of the our
mixture followed by of the sour cream, and the vanilla.
3 large eggs, at room temperature Mix 30 seconds. Stop and scrape the bowl and paddle.
1 cups sour cream Add another 13 of the our mixture and the remaining
sour cream. Mix for 30 seconds. Stop and scrape the
1 tablespoon pure vanilla extract
bowl and paddle. Add the remaining our mixture and
mix for 30 seconds. Scrape the paddle and remove the
bowl from the stand mixer. Using a large rubber spatula,
scrape the bowl and give the batter a quick stir by hand.
Sprinkle about cup of the streusel into the prepared
pan. Top with a scant half of the batter, and sprinkle with
about 23 of the remaining streusel. Cover with the
remaining batter and smooth over the top. Sprinkle with
the remaining streusel.
Bake in the preheated 350F oven for 55 to 60 minutes,
until a cake tester comes out clean when inserted
midway between the sides of the pan and the inner
tube. Cool in the pan on a wire rack for 30 minutes, then
turn out on the wire rack and remove the pan to cool.
Let cool completely before slicing. To keep, wrap in plas-
tic wrap. The cake may be double wrapped and frozen
to store for a longer period of time.
Variation: Add about cup mini chocolate morsels to
the our mixture.
33
dried cherry and almond biscotti
These biscotti resemble the more traditional dunking biscuit
they have an excellent crunch!
Makes about 96 small biscotti
2 cups unbleached, all-purpose our Preheat oven to 350F. Line two baking sheets with
2 cups granulated sugar parchment paper.
1 teaspoon baking powder Place the our, sugar, baking powder, and salt in the
1 pinch salt Cuisinart mixing bowl. Insert the at mixing paddle.
Turn to speed 1 to mix dry ingredients, about 10
3 large eggs
seconds. Increase to speed 2, add eggs and then yolks
2 large yolks one at a time, allowing each to incorporate before
cup tart dried cherries adding the next. Add the cherries and chopped
cup almonds, toasted and almonds and allow the stand mixer to run until all
roughly chopped ingredients are just incorporated. Dough may be wet.
Turn dough out onto a oured surface and divide into
four equal pieces. Shape each piece into a rectangular
log that is 12x1x1 inches. Place 2 logs on each
prepped baking sheet and bake in preheated 350F
oven until golden, about 35 minutes. Remove from
oven, and when cool to touch, slice each log into about
25 half-inch slices. Bake again in oven on a lower rack
until golden, about 30 minutes.
Let cool on baking sheet for 2 to 3 minutes, then
transfer biscotti to a wire rack to cool completely. Once
cool, store in an airtight container.
34
almond thumbprints
A traditional holiday cookie.
Makes about 60 cookies
3 cups unbleached, all-purpose our In a mixing bowl, combine the our, almonds, confec-
1 cups nely ground almonds or tioners sugar, cup of the granulated sugar, baking
almond meal powder and salt. Reserve.
cup + 1 tablespoon confectioners Place the butter in the Cuisinart mixing bowl. Insert the
sugar at mixing paddle. Turn to speed 2 to cream butter.
cup + 1 tablespoon granulated After about 10 seconds, increase to speed 4 for an
sugar, divided additional 15 seconds. Scrape bowl and paddle. With
1 teaspoons baking powder stand mixer running on speed 2 and add remaining
teaspoon salt sugar, and then increase to speed 4, until mixture is light
and uffy, about 30 seconds. Scrape bowl and paddle.
3 sticks unsalted butter,
at room temperature Turn back to speed 2, add eggs and vanilla and increase
to speed 4 for about 15 seconds until incorporated.
2 large eggs
Scrape bowl and paddle. Turn to speed 1 and slowly
1 teaspoon pure vanilla extract
pour the our mixture over the top in two additions.
cup fruit preserves, warmed After last addition has been added, increase to speed 3
until just fully incorporated. Be careful not to over-beat.
Transfer the dough to a bowl and cover or place in a
resealable plastic bag and refrigerate until rm, about
1 hour or overnight.
Heat oven to 350F. Line 3 baking sheets with parch-
ment paper.
Roll dough into 1-inch balls. Place the dough balls on
the prepared baking sheets 2 inches apart. Make a
depression in the center of each cookie with ngertip or
the handle of a wooden spoon. Bake cookies for about
10 minutes.
Remove baking sheets from oven. Use the back of a
round teaspoon measuring spoon to re-form the
depressions in the cookies. Fill each depression with
teaspoon preserves. Continue baking cookies until are
they are lightly golden brown around the edges, about
8 minutes longer. Cool on baking sheets for 2 minutes,
then transfer to a wire rack to cool completely.
Can be made ahead. Store in airtight container at room
temperature between sheets of waxed paper.
35
chocolate cherry crackles
Chewy, chocolaty cookies with tart cherries for contrast.
cup plus 1 tablespoon Place the cocoa, our, baking powder, and salt in a
unsweetened cocoa small bowl. Stir ingredients together with a wooden
(preferably Dutch process)
spoon to aerate and blend dry ingredients.
Place the melted butter and sugar in the Cuisinart
2 teaspoons baking powder
teaspoon salt speed 3. Mix ingredients until smooth, about 30
cup plus 1 tablespoon unsalted seconds. With stand mixer running on speed 3, add the
butter, melted eggs, one at a time, beating for 10 seconds after each
2 cups granulated sugar egg is added, and then add vanilla and almond
4 large eggs extracts. Beat until smooth and creamy, about 30
seconds. Scrape bowl and paddle. Press the Fold
1 tablespoon pure vanilla extract
button to mix in the dry ingredients in 2 additions. Mix
1 teaspoon pure almond extract until just combined, about 30 seconds. Mix on speed 3
1 cup mini chocolate morsels for 1 minute until thick and creamy. Decrease to speed
1 cup dried tart cherries 2. Add chocolate morsels and cherries and mix until
1 cup confectioners sugar, sifted
just blended, 15 to 20 seconds.
Preheat oven to 350F. Line baking sheets with parch-
ment or nonstick baking liners. Shape dough into 1-inch
balls, coat generously in confectioners sugar, and
arrange on baking sheets 1 inch apart. Bake for about
12 minutes until tops appear crackled. Cool on sheets 2
minutes, then transfer to wire racks to cool completely.
36
chocolate chunk macadamia cookies
A chocolate chip cookie with a triple chocolate twist.
412 cups unbleached, all-purpose our Place our, baking soda, and salt in a mixing bowl.
11 2 teaspoons baking soda Reserve.
teaspoon salt Place the butter in the Cuisinart mixing bowl. Insert the
11 2 cups unsalted butter, at room at mixing paddle. Turn to speed 2 for about 10
temperature, cut into -inch slices seconds and then increase to speed 4 for an additional
112 cups light brown sugar, packed 10 to cream the butter. Scrape the bowl and paddle.
Turn to speed 2 and add both sugars, increasing speed
1 cup plus 1 tablespoon granulated
sugar
to 4 for about 15 to 20 seconds. Scrape the bowl and
paddle. Add eggs one at a time with the stand mixer
3 large eggs
running on speed 2, increasing to speed 4 for 15
2 teaspoons pure vanilla extract seconds for to incorporate each egg. Add vanilla.
cup macadamia nuts, toasted and Scrape bowl and paddle. Turn to speed 1; add the dry
roughly chopped ingredients in 2 additions. After the last addition,
6 ounces semisweet chocolate, increase to speed 3 until just fully incorporated. With the
roughly chopped stand mixer running on speed 2, add the macadamia
6 ounces milk chocolate, roughly nuts and all chocolate chunks. Mix for about 20 seconds
chopped until all of the ingredients are completely incorporated.
3 ounces white chocolate, roughly Drop well rounded spoonfuls, about 112 tablespoons
chopped
(you may use a #40 ice cream scoop), onto a tray lined
with plastic wrap. Cover with plastic wrap or waxed
paper and refrigerate for at least 2 hours.
Preheat oven to 350F 15 to 20 minutes before baking.
Line baking sheets with parchment paper. Bake for 13 to
16 minutes or until cookies are crackled in appearance
and edges are lightly browned. Cool on cookie sheet for
2 to 3 minutes, then transfer to a wire rack to cool
completely. Store in an airtight container.
37
black and white pinwheels
Plan ahead for these attractive special-occasion cookies,
as the dough needs to chill overnight.
6 cups unbleached, all-purpose our Place our, baking powder, and salt in a mixing bowl.
1 teaspoon baking powder Reserve. Melt unsweetened chocolate in a double
boiler over lightly simmering water.
1 teaspoon salt
Place butter in the Cuisinart mixing bowl. Insert the at
3 ounces unsweetened chocolate mixing paddle. Turn to speed 2 for 10 seconds and
2 cups unsalted butter, at room then increase to speed 4 for an additional 10 seconds
temperature to cream the butter. Scrape the paddle and bowl well.
3 cups granulated sugar Turn to speed 2 and add the sugar. Once all the sugar is
added, increase the speed to 4 and mix until uffy,
4 large eggs
another 20 to 25 seconds. Scrape the paddle and bowl
2 teaspoons pure vanilla extract well. Turn speed to 2 and add the eggs, one at a time,
increasing speed to 4 for about 10 seconds after each
egg is added to fully incorporate (turn speed down to 2
before adding next egg). Add the vanilla. With the
stand mixer running on speed 1, add dry ingredients in
2 to 3 additions. Once all the dry ingredients have been
added, increase speed to 3 for about 10 seconds until
the mixture is completely homogenous.
Remove dough and divide in half. Place one half back in
the mixing bowl. Turn to speed 3 and pour in the
melted chocolate. Mix until the chocolate is completely
incorporated into the dough, about 45 seconds.
Divide both doughs in half again and press into at
squares approximately 5x 5. Wrap in plastic and
refrigerate to chill for about an hour.
When dough is adequately chilled, roll each out into a
large rectangle about 18 thick onto sheets of lightly
oured waxed paper (rectangle should be approximate-
ly 16x12). Carefully turn out the chocolate dough
rectangle directly on top of the white dough rectangle.
Using the wax paper as a guide, roll the two doughs
together tightly, jelly-roll style. Wrap the roll in plastic
and refrigerate at least 2 hours, preferably overnight.
When ready to bake, preheat oven to 350F and line
baking sheets with parchment paper.
Place cookie log onto a cutting board. With a sharp
knife, cut the log into slices. Arrange cookies on
lined cookie sheets. Bake for about 13 to 15 minutes,
turning baking sheet halfway, until cookies are lightly
golden on the edges. Transfer cookies to a wire rack.
Once cool store in an airtight container.
38
citrus Sugar cookies
The fresh avors of lemon, lime and orange avor these classic sugar cookies.
6 cups unbleached, all-purpose our Preheat oven to 350F. Line baking sheets with parchment.
1 tablespoon baking soda Place the our, baking soda, and salt in a medium bowl.
teaspoon salt Reserve.
cup unsalted butter, at room Place the butter and shortening in the Cuisinart
temperature, cut into 12 pieces mixing bowl. Insert the at mixing paddle. Turn to speed
cup vegetable shortening 2 for about 10 seconds and then increase to speed 4
(preferably non-hydrogenated) for an additional 10 seconds to cream the butter and
3 cups granulated sugar plus cup shortening. Scrape bowl and paddle. Turn speed back
for rolling to 2 and slowly add the 3 cups of sugar, increasing to
cup Lyles Golden Syrup speed 4 for about 30 seconds until the mixture is light
(may use light corn syrup) and uffy. Scrape the bowl and paddle. Turn to speed
3 large eggs 2 and add the syrup. Add eggs one at a time with the
1 teaspoons pure vanilla extract stand mixer running on speed 2, increasing to speed
4 for 15 seconds to incorporate each egg. Scrape bowl
zest of 2 lemons (bitter white pith
removed), nely chopped and paddle. Add the vanilla. Add the dry ingredients in
3 additions, pushing the Fold button to incorporate.
zest of 2 limes (bitter white pith
removed), nely chopped
Finally, with the stand mixer running on speed 2, add
the zests. Mix on speed 3 for an additional 15 to 20
zest of 2 oranges (bitter white pith
seconds until smooth.
removed), nely chopped
Using 1 tablespoons of dough, shape into round balls
and dip in remaining sugar to coat (you may use a #40
ice cream scoop). Arrange balls on parchment-lined
baking sheet 2 inches apart. Press each ball gently
with the bottom of a at glass. Bake in preheated 350F
oven for 10 to 12 minutes, until crackled and just
beginning to turn golden. Remove from oven, let cool
on baking sheet for 2 to 3 minutes, then transfer to a
wire rack to cool completely. Store between sheets of
waxed paper in an airtight container.
39
pecan shortbread linzer cookies
This shortbread is perfect for linzer cookies.
Makes about 96 two-inch sandwich cookies
cup toasted pecan halves Pulse the pecans and granulated sugar together in a
3
1 cup plus 1 tablespoon granulated
food processor until the mixture resembles a coarse
sugar meal. Reserve mixture. Combine our and salt in a
separate mixing bowl. Reserve.
Cut the butter into approximately tablespoon-size
teaspoon salt pieces and add to Cuisinart mixing bowl. Insert the at
30 tablespoons (3 sticks) unsalted mixing paddle. Turn to speed 2 and cream the butter
butter for about 15 seconds. Increase to speed 4 for an
additional 15 seconds. Scrape the bowl and paddle.
1 cups confectioners sugar, sifted,
Turn to speed 1 and add the confectioners sugar.
plus extra for dusting
Increase to speed 4 to incorporate completely, about
2 teaspoons pure vanilla extract 20 seconds. Scrape bowl and paddle and then add the
1 cup raspberry jam pecan/sugar mixture and vanilla and mix again on
speed 2 to incorporate ingredients. Slowly add the dry
ingredients while mixing on speed 1. Once all of the dry
ingredients are added, turn to speed 2 until the mixture
is a homogenous dough.
Cut the dough into two equal discs, wrap in plastic and
place in refrigerator for at least 2 hours.
To Bake: Preheat oven to 350F. Line two baking sheets
with parchment paper.
Remove one dough disc from refrigerator. On a oured
surface, roll the dough into an even 18 thickness. Using
a 2-inch round, uted cookie cutter, cut rounds and
place on parchment-lined baking sheet (an offset
spatula works well to transfer cookies to baking sheets).
Roll out and cut any remaining dough scraps in the
same manner and place on lined baking sheets. Bake
for 16 to 20 minutes, turning baking sheet midway
through baking time. Cookies are done when they are
lightly golden around the edges.
While the rst batch of cookies is baking, roll out and
cut the second dough and cut with the same 2-inch
cookie cutters. Make a second cut with a -inch round
cookie cutter in the center of each cookie. Roll and cut
remaining scraps. Transfer cookies to baking sheets and
bake as directed.
Heat jam either in microwave or on stovetop until just
liquid jam will be too runny if it is too hot.
Once the cookies have cooled, spread about
teaspoon of jam on the center of the solid cookie. Then
place the cut out cookie on top. Sprinkle with powdered
sugar. Store in an airtight container with cookie layers
separated by wax paper.
40
peanut butter Surprise cookies
Chocolate candy surprises in the center of these chewy peanut butter cookies.
3 cups unbleached all-purpose our Place our, baking soda, baking powder, and salt in a
2 teaspoons baking soda medium bowl. Stir with a whisk to blend. Reserve.
1 teaspoons baking powder Place the butter and shortening in the Cuisinart mixing
1 teaspoons salt bowl. Insert the at mixing paddle. Turn to speed 1 and
blend for 1 minute, increase to speed 4 and cream for
cup unsalted butter, cut into
12 pieces, at room temperature 2 minutes. Scrape the bowl and paddle. Cream for one
minute longer on speed 4. Add both sugars, and cream
cup non-hydrogenated
vegetable shortening
for 2 minutes on speed 4. Scrape the bowl and paddle.
Add peanut butter, creaming for 1 minute on speed 4.
118 cups (1 cup + 2 tablespoons)
Scrape the bowl and paddle. Add the eggs, one at a
packed brown sugar
time, mixing on speed 2 for 15 to 20 seconds after each
egg is added. Add vanilla and mix for 15 seconds.
granulated sugar
Scrape the bowl and paddle.
2 cups peanut butter
(creamy or chunky) Add half the dry ingredients; mix using speed 1 for 1
3 large eggs, at room temperature minute. Scrape the bowl and paddle. Add the remaining
dry ingredients and mix using speed 1 until blended in,
about 45 seconds. Scoop out the dough into walnut-
66 milk chocolate or caramel-lled sized balls (you may use a #40 ice cream scoop), shape
chocolate candies, each about
each around a piece of chocolate and form into balls.
-inch square*
Roll in granulated sugar. Refrigerate for 2 hours or
granulated sugar for coating
longer before baking.
cookies
Fifteen minutes before baking, preheat oven to 375F.
Line baking sheets with parchment. Roll chilled cookie
dough balls in granulated sugar again. Arrange evenly
spaced, at least 2 inches apart, on prepared baking
sheets. Bake in preheated oven for 14 to 16 minutes.
Let stand 3 minutes, then transfer to a wire rack to cool.
Let cookies cool for 10 minutes or longer before eating
so that the melted lling does not burn the tongue and
has a chance to set.
*Use candies such as Dove Promises, Mini Rolo
Bites, squares of Cadbury Caramello or lled
Perugina chocolates.
41
mini morsel Sugar cookies
One of those bet you cant eat just one cookies.
4 cups unbleached, all-purpose our Place our, baking powder, and salt in a small bowl and
2 teaspoons baking powder stir to combine; reserve. Line baking sheets with
1 teaspoon salt
parchment paper.
1 pound unsalted butter, Place butter, brown sugar and 23 cup of the granulated
at room temperature sugar in the Cuisinart mixing bowl. Insert the at
113 cups rmly packed brown sugar mixing paddle. Turn to speed 1 to cream butter and
sugars for 1 minute, scrape the paddle and bowl, then
113 cups granulated sugar, divided
increase to speed 4 for 2 minutes until the mixture is
2 large eggs
light and uffy. Scrape the paddle and bowl.
Add eggs and extracts; mix on speed 5 until combined
1 teaspoon almond extract and smooth, about 1 minute. Scrape the paddle and
2 cups mini chocolate morsels bottom and sides of mixing bowl. Beat for 15 seconds
longer to blend. Add reserved dry ingredients and mini
morsels to the bowl. Mix on speed 2 until just com-
bined, 30 to 40 seconds. Place the remaining sugar in a
shallow bowl.
Measure dough into walnut-size pieces, about 1
tablespoons each (you may use a #50 ice cream scoop)
chill for 20 to 30 minutes. Roll in remaining granulated
sugar. (If you have time, refrigerate cookie balls for 1
hour or overnight may also be frozen. If frozen, re-dip
in granulated sugar.) Arrange oven racks to upper and
lower middle positions. Preheat oven to 375F 15 to 20
minutes before baking. Arrange cookies on prepared
baking sheets, evenly spaced, about 2 inches apart.
Bake in preheated 375F oven, about 10 to 13 minutes,
reversing the baking sheets after 5 minutes, until edges
of cookies are pale golden. Cool on baking sheets for 2
to 3 minutes. Transfer to a wire rack to cool completely.
Store cookies in an airtight container in layers separated
by waxed paper. Cookies may be frozen.
42
delicious brownies
Soft and fudgy, these brownies are a chocoholics delight.
Makes three 9-inch square pans of brownies
cooking spray or melted butter Preheat oven to 350F. Lightly coat three 9-inch square
2 cups (4 sticks) unsalted butter, pans with cooking spray or melted butter. Place butter
cut into pieces and both chocolates in a medium saucepan and melt
18 ounces semisweet chocolate, over low heat. Remove from heat; cool to lukewarm
chopped about 15 to 20 minutes. Place our, baking powder and
3 ounces unsweetened chocolate, salt in a small bowl and stir; reserve.
chopped Place the sugars and eggs in the Cuisinart mixing
2 cups unbleached, all-purpose our bowl. Insert the at mixing paddle. Turn to speed 1 and
2 teaspoons baking powder mix for 30 seconds, then increase to speed 4 for 1 to
2 minutes until very thick and pale caramel in color.
teaspoon salt
Reduce to speed 1 and add the melted chocolate/
butter mixture and vanilla while mixing. Mix until
granulated sugar
completely blended, about 1 minute; stop and scrape
118 cups (1 cup + 2 tablespoons) rmly
bowl. Sprinkle the our mixture evenly over the choco-
packed brown sugar
late mixture. Press Fold to blend in the our, about 10 to
6 large eggs 15 times. Add the chocolate morsels and nuts to the
3 teaspoons pure vanilla extract bowl and press Fold until just blended in. Pour into
1 cup semisweet chocolate morsels prepared pan and spread evenly. Bake in the preheated
1 cup chopped walnuts or pecans, 350F oven until a cake tester inserted into the center
toasted comes out with a few moist crumbs attached and top
cracks in places, about 30 minutes do not over-bake.
Place the pan on a wire rack to cool. (May be made
1 day ahead. Cover with foil and let stand at room
temperature.)
Cut brownies into squares to serve.
Note: You may change the brownies by omitting the
chocolate morsels and nuts and substituting 3 to 4
cups of any of the following: chocolate covered raisins
or cranberries, chocolate covered peanuts, mini
candy bites.
43
basic flaky pastry dough
This recipe makes ample crust for a 9-to 11-inch 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: Place our, salt, and baking powder in the Cuisinart
1 cups unbleached, all-purpose our mixing bowl. Insert the at mixing paddle. Mix on
speed 1 for 15 to 20 seconds. Sprinkle half the butter
teaspoon salt
and all the shortening over the our mixture. Mix on
1 8 teaspoon baking powder
speed 1 for 45 seconds. With the mixer running, add
8 tablespoons unsalted butter, cut the remaining bits of butter and mix until the mixture
into -inch bits, well chilled resembles crumbs but still with pea-sized bits of butter
1 tablespoon non-hydrogenated visible, about 45 to 60 seconds longer. With the stand
vegetable shortening, cut into mixer running, add the minimal amount of ice water,
-inch bits, well chilled
one tablespoon at a time. Stop mixing just when the
2 to 4 tablespoons ice water mixture begins to form a ball. Turn off stand mixer.
Using hands, gather up into a ball (2 balls for a two-
For a two-crust pie: crust recipe). Flatten into a disc about 6 inches in
diameter and cover tightly with plastic wrap. Chill for at
least 1 hour before using to allow the glutens in the
teaspoon salt
our to rest.
teaspoon baking powder
The dough will keep refrigerated for up to 3 days, or
16 tablespoons unsalted butter, cut
may be frozen (double-wrapped) for up to a month
into -inch pieces, well chilled
(thaw at room temperature for an hour before using).
2 tablespoons non-hydrogenated
vegetable shortening, cut into To bake the pastry blind for a single-crust lled pie or
-inch pieces, well chilled tart, roll out pastry 18 inch thick to t pan, crimp and
5 to 8 tablespoons ice water seal edges. Prick bottom all over with a fork. Chill for 30
minutes. Preheat the oven to 400F. Line crust with a
sheet of aluminum foil or parchment paper and ll with
pie weights, dry rice or beans. Bake for 15 minutes.
Note: For a sweeter piecrust add 1 or 2 tablespoons
granulated sugar to the our mixture in the beginning
of the recipe.
44
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 lling.
Makes one 9-inch deep dish crust
8 ounces nely crushed cookie Preheat oven to 350F.

crumbs (gingersnaps, chocolate
cookies, vanilla wafers or Place the crumbs, sugar and salt in the Cuisinart
graham crackers) mixing bowl. Insert the at mixing paddle. Turn to
2 to 3 tablespoons granulated sugar
speed 1. While mixing, slowly add melted butter and
(to taste depending on mix until crumbs are totally coated. Transfer to a pie
cookies chosen) plate and press evenly into bottom and up the sides
8
1 teaspoon salt of the plate. Use the bottom of a glass or custard cup
to rmly tamp down the bottom of the crust.
melted Place in preheated 350F oven and bake for 8 to 10
minutes. Cool on a wire rack before using.
45
chocolate almond cream pie
You may vary this pie by using nely chopped toasted hazelnuts.
The creamy lling is reminiscent of cannoli.
Makes one 9-inch deep dish pie, 8 to 12 servings
1 cups chocolate cookie crumbs Preheat oven to 350F. Combine cookie crumbs and
3 tablespoons unsalted butter, melted butter until well blended. Press rmly into
melted bottom and sides of 9-inch deep dish pie plate. Place in
1 cups whole-milk ricotta cheese oven and bake for 10 minutes until crust is set. Cool
completely before lling.
1 cup mascarpone cheese
cup granulated sugar Place ricotta and mascarpone cheeses in Cuisinart
mixing bowl. Insert the chefs whisk. Turn to speed 6
and whip for 30 to 40 seconds. With the stand mixer
1 teaspoon pure almond extract running, add granulated sugar and both extracts.
1 cup nely ground toasted almonds Continue to whip for 1 minute. Scrape bottom and
cup nely ground semisweet sides of mixing bowl. Turn back to speed 6 and whip for
chocolate* 1 minute. With the stand mixer running, add ground
1 cups heavy cream almonds and ground chocolate, cup at a time, mixing
for 20 seconds after each addition. Scrape bottom and
sides of mixing bowl. Turn to speed 8 and gradually add
heavy cream; whip for 1 minute. Scrape bottom and
sides of bowl. Increase to speed 12 and whip for 2
minutes, until evenly thickened and increased in volume.
Gently transfer whipped mixture to cooled crust. Cover
and refrigerate for 8 hours or longer before serving.
Serve chilled. If desired, garnish with toasted sliced
almonds, shaved chocolate and a fresh strawberry.
*To grind chocolate, freeze chocolate chips or -inch
pieces of chocolate. Place in food processor tted with
the metal blade and pulse to chop nely.
46
mile high lemon meringue pie
Mile high to rival the pie in any great American diner. Our meringue is cooked and totally safe.
This is somewhat like a toasted marshmallow on top of lemon pudding.
Makes 8 servings
One Flaky Pastry Crust, baked Preheat oven to 325F. Have the prebaked aky pastry
blind page 44 crust ready to ll. When making Lemon Meringue Pie, it
Lemon Filling: is important that the lling be hot when topped with the
meringue before baking to prevent the meringue from
1 cup granulated sugar shrinking. Have a saucepan ready with 1 inch of simmer-
3 tablespoons cornstarch ing water. The pan should be able to accommodate the
Cuisinart mixing bowl without allowing the bottom of
2 tablespoons unbleached,
the bowl to touch the water.
all-purpose our
To make the lemon lling, place the granulated sugar,
cup water
cornstarch and our in a 2-quart saucepan and stir.
5 large egg yolks, lightly beaten While stirring, add the water and stir until smooth. Place
3 tablespoons unsalted butter, cut over medium heat and cook until slightly thickened,
into -inch pieces about 2 minutes. Whisking constantly, add about one
half of the hot mixture to the egg yolks. Stir the tem-
cup fresh lemon juice pered egg yolks into the rest of the liquid and place over
nely chopped zest of 2 lemons medium heat, cooking until thickened and just beginning
to bubble, about 3 to 4 minutes. Add the butter and stir
until blended. Stir in the lemon juice and zest. Stir until
Meringue Topping: completely blended. Cover until ready to ll pie.
1 tablespoon cornstarch dissolved in To make the meringue, stir the cornstarch into the boiling
cup boiling water water and reserve. Place the egg whites, 2 tablespoons
6 large egg whites of the granulated sugar, the 2 tablespoons water, and the
cream of tartar in the Cuisinart mixing bowl and stir until
cup + 2 tablespoons granulated
smooth. Place over the pan of simmering water and stir
sugar
constantly with a spotlessly clean rubber spatula until the
2 tablespoons water mixture registers 160F on an instant-read thermometer
1 teaspoon cream of tartar start checking the temperature after about a minute of
stirring. When the egg white mixture registers 160F, dry
8
1 teaspoon salt off the bottom of the bowl and place on the stand mixer.
1 teaspoon pure vanilla extract Insert the chefs whisk. Stir the cornstarch mixture. Whisk
the egg white mixture on speed 3 for 1 minute while
slowly adding the cornstarch mixture. Increase to speed
10 and slowly add the remaining cup of granulated
sugar. Add the salt and vanilla and whip until the egg
whites form stiff peaks, about 4 minutes.
Spread the hot lemon lling in the prepared pie shell.
Top the lling 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 325F oven for about 30 minutes
until lightly browned. Cool at room temperature for
about an hour, then refrigerate, uncovered, until chilled
for several hours. Mile High Lemon Meringue Pie is best
served the day it is made.
47
pumpkin mousse pie
Drambuie makes this pumpkin mousse pie a special treat.
Makes 8 to 12 servings
1 9-inch baked pie crust Sprinkle gelatin over liqueur in a small bowl, and let
(see page 44) or cookie crumb stand to soften, about 5 minutes.
crust (see page 45)
Place pumpkin, egg yolks, brown sugar, heavy cream,
1 tablespoon gelatin powder
salt, cinnamon, ginger, allspice, and nutmeg in a 2
cup Drambuie or Grand Marnier
quart saucepan. Cook, stirring frequently with a wooden
1 cups canned or cooked pumpkin spoon over medium high heat until it maintains a
pure (solid pack pumpkin, not gentle, even slow boil for 5 minutes, the sugar is melted
pumpkin pie lling)
and the mixture thickens slightly. Add the liqueur/
3 large egg yolks, lightly beaten gelatin mixture and stir until completely dissolved.
cup packed brown sugar Transfer to a large bowl and let cool to room tempera-
cup heavy cream ture (this may be hastened by placing the bowl in a
teaspoon salt
larger bowl of ice and water stir pumpkin mixture to
lower temperature).
teaspoon cinnamon
Place the egg whites and half the granulated sugar in
teaspoon ginger
the Cuisinart mixing bowl. Place bowl over a pan of
teaspoon allspice
simmering water and whisk the whites until warm and
8
1 teaspoon freshly ground nutmeg sugar is dissolved the liquid egg white/sugar tempera-
3 large egg whites ture should reach 160F to make certain they are
cup granulated sugar, divided sanitized and safe. Do not whisk as that will create a
foam which is harder to bring to temperature. After the
temperature has reached 160F, place in the mixing
bowl. Insert the chefs whisk. Turn to speed 1 and
increase slowly to speed 5; whip until foamy. After the
egg whites are foamy, increase the speed to 8 and while
gradually adding the remaining sugar (about 1 table-
spoon at a time), whip until no longer warm to the
touch, about 5 to 8 minutes.
Stir about of the whipped egg whites into the cooled
pumpkin mixture to lighten the mixture, then gently and
carefully fold the remaining egg whites in, about 13 at
a time.
Gently spoon into the prepared crust. Chill for several
hours to set before serving. If desired, top with freshly
whipped cream to serve.
48
raspberry mascarpone mousse
Serve this mousse in martini glasses garnished with fresh raspberries for a dramatic presentation.
Makes 8 cups mousse, about 12 to 16 servings
1 tablespoons gelatin powder Sprinkle the gelatin over the cold water. Let stand
3 tablespoons cold water 5 minutes or longer to soften.
18 ounces fresh or frozen (not in juice) Combine the raspberries and granulated sugar in a
raspberries 2-quart saucepan. Bring to a boil over medium-high
1 cup granulated sugar heat, about 6 minutes. Stir to dissolve sugar. Using a
3 tablespoons crme de cassis ne mesh strainer (chinois) set over medium bowl, strain,
or Kirschwasser pressing out as much of the liquid as possible, until just
12 ounces mascarpone cheese
the seeds remain. Discard the seeds. Stir the softened
gelatin into the raspberry sauce. Add crme de cassis.
3
1 cup confectioners sugar
Cool until slightly thickened, about 30 minutes.
123 cups heavy cream, well chilled
Place the mascarpone and confectioners sugar in
fresh raspberries and mint leaves
Cuisinart mixing bowl. Insert the chefs whisk. Mix on
for garnish
speed 4 for 2 minutes, until smooth and creamy. Scrape
shaved chocolate curls for garnish
the sides and bottom of mixing bowl and the whisk.
Mixture should be thick and increased in volume. Add
the cooled raspberry mixture using speed 1 until
thoroughly combined, about 1 minute. Scrape the
mixing bowl and whisk. While mixing on speed 4, add
the chilled heavy cream in a steady stream. Whip for 1
minute. Scrape the bottom and sides of the mixing
bowl. Whip on speed 10 for 2 to 3 minutes.
Spoon or pipe into stemmed glasses. Refrigerate for 6
hours or longer before serving. Garnish with fresh
raspberries and a mint leaf, or curls of shaved dark or
white chocolate.
49
sinfully rich chocolate mousse
This rich mousse doubles as a dessert all on its own or as a lling for your favorite cake.
Makes 4 cups
Place egg yolks, water, and Kahla in the Cuisinart

3 egg yolks mixing bowl. Insert the chefs whisk. Mix on speed 4 for
1 tablespoon water
about 30 seconds just to break up the yolks and to mix
the ingredients together.
1 tablespoon Kahla
Place the chopped chocolate in a stainless steel mixing
12 ounces bittersweet chocolate,
nely chopped bowl. Reserve.
1 cups heavy cream Bring a medium saucepan lled 13 of the way with water
1 teaspoon pure vanilla extract to a simmer. The pan should be able to accommodate
the Cuisinart mixing bowl, without allowing the
bottom of the bowl to touch the water. Once the water
is simmering, place the mixing bowl in the saucepan
over the simmering water. Whisk continuously by hand
until mixture thickens and reaches 165F.
At the same time place cup of the heavy cream in a
small saucepan and bring to a slight simmer. Pour it
over the chopped chocolate and stir to melt. If the
chocolate does not entirely melt, place bowl over the
simmering water and stir until it does.
When the egg mixture is ready, return it to the stand
mixer still tted with the chefs whisk. Turn to speed
4. While the stand mixer is running, slowly pour in the
melted chocolate. Mix until completely combined. Stir
in vanilla. Transfer mixture to a clean mixing bowl and
cool slightly in the refrigerator.
While chocolate mixture is cooling, wash the Cuisinart
mixing bowl and chefs whisk. Rinse with cold water and
dry well. Place the remaining cup of cream in the mixing
bowl and insert the chefs whisk. Whisk the cream
starting on speed 4 and gradually reaching speed 12
for about 1 minute and 20 seconds, until the cream
holds soft peaks.
Using a large rubber spatula, fold the cream into the
chocolate mixture in 3 additions. Make sure the
ingredients are well incorporated after each addition.
Transfer mousse either to individual souf cups or a
glass container. Cover with plastic and refrigerate for at
least 12 hours.
50
classic tiramis
This classic dessert never goes out of style.
Makes one 9x9 inch pan of tiramis
3 large egg yolks Place egg yolks in Cuisinart mixing bowl. Insert the
cup granulated sugar chefs whisk. Turn to speed 3 and mix to break up yolks.
3 tablespoons Marsala wine,
Add sugar and wine and continue to mix for another 30
champagne, or dry white wine seconds. Place mixing bowl over a saucepan of simmer-
ing water, being careful not to let the bottom of the
8 ounces mascarpone
bowl touch the water. Whisk continuously by hand for
1 cup heavy cream
about 5 minutes, until mixture becomes very thick and
cup Kahla reaches 165F. Once mixture comes to temperature,
2 cups espresso or strongly brewed return to the stand mixer. Mix on speed 8 until mixture is
coffee cool. This egg mixture is called a sabayon.
28 savoiardi or ladyngers While the sabayon is cooling, place mascarpone in a
separate mixing bowl. With a rubber spatula, mix up
mascarpone until smooth. Once sabayon is cool, fold it
into the mascarpone in 3 additions with a large rubber
spatula. Be sure to incorporate the 2 mixtures fully
and evenly.
Transfer mixture to a separate mixing bowl. Wash the
Cuisinart mixing bowl and whisk and rinse with cold
water, then dry. Insert the chefs whisk. Place heavy
cream and two tablespoons Kahla in the Cuisinart
mixing bowl. Turn to speed 4 and then increase to
speed 7 for about 1 minutes to whip until soft peaks
form. Fold the cream into the mascarpone mixture in
3 additions, using a large rubber spatula.
Mix the espresso and remaining 2 tablespoons of
Kahla in a shallow pan. Dip the ladyngers in the
espresso mixture, 4 seconds on each side. Line the
dipped ladyngers on the bottom of a 9-inch square
pan, cutting them to t the pan as you need them. Pour
half the mascarpone/cream mixture on top of the
ladyngers. Repeat with a second layer of soaked
ladyngers. Finish by pouring the remaining cream on
top. Cover with plastic and chill for at least 6 hours.
When ready to serve, dust the top with cocoa powder
and/or chocolate curls.
51
chocolate frosting
Perfect topping for a yellow cupcake!
Makes about 2 cups
10 ounces semisweet chocolate, Place chocolate and butter in the Cuisinart mixing
chopped or chips bowl. Reserve.
2 tablespoons unsalted butter, Scald heavy cream in a small saucepan (heat until just
at room temperature
bubbling around edges may be done in microwave).
1 cup heavy cream Once cream starts to scald, pour it over the chocolate
and butter. Stir with a wooden spoon to cool mixture
slightly. Allow to rest for about 5 minutes.
Insert the chefs whisk. Turn to speed 1 and gradually
increase to speed 12. Whip for about 2 minutes until
the frosting thickens and increases slightly in volume.
Note: If doubling recipe, bring the speed up only to
7 or 8, as the chocolate will spatter on the maximum
setting.
swiss buttercream
On its own or avored, this buttercream makes the perfect frosting.
Makes about 6 cups, enough to frost a 9-inch double layer cake
8 large egg whites Place egg whites and sugar in the Cuisinart mixing
1 cups granulated sugar bowl. Place bowl over a pan of simmering water and
whisk the whites until warm and sugar is dissolved (the
4 cups unsalted butter
liquid temperature should reach 140F). Place bowl on
the stand mixer. Insert the chefs whisk.
1 tablespoon fresh lemon juice
Turn to speed 10. Set timer for 15 minutes. The object
is for the whites to whisk until cool, approximately 15
minutes. Once cool, turn stand mixer to speed 3 and
add the butter slowly, in pieces, incorporating each
piece before adding the next. Once all the butter is
added, add the vanilla and lemon juice. Turn back up
to speed 8 until the buttercream is smooth and silky.
Buttercream will keep in the refrigerator for up to
10 days.
Buttercream is very versatile any avoring can be
added once all the butter is incorporated.
52
cream cheese frosting
A classic cream cheese frosting, perfect for a variety of cakes, especially carrot and chocolate.
Makes 2 cups
2 cups confectioners sugar Sift the sugar into a small bowl and reserve.
1 8-ounce package cream cheese, Place cream cheese in the Cuisinart mixing bowl.
at room temperature Insert the at mixing paddle. Turn to speed 3 and beat
4 tablespoons unsalted butter, cheese until smooth in consistency. Add butter and beat
at room temperature until it is smooth and incorporated with the cheese.
1 teaspoon pure vanilla extract With the stand mixer running on speed 2 slowly pour
the sugar into the mixing bowl until all is incorporated.
Mix in vanilla. Refrigerate for at least 30 minutes to set.
chocolate glaze/ganache
A deep chocolate way to frost or ll your favorite cakes.
Makes about 1 cups
6 ounces bittersweet chocolate, Place chopped chocolate in the Cuisinart mixing bowl.
chopped
Place heavy cream in a small saucepan and bring to just
cup heavy cream a simmer. Pour hot cream over chocolate. Insert the
3 tablespoons unsalted butter chefs whisk. Turn to speed 4. Mix until chocolate is
melted and the mixture comes together. Add butter and
whisk until shiny.
53
golden layer cake
Very versatile, all-occasion cake.
Makes two short 9-inch layers
2 cups cake our Preheat oven to 350F. Butter and our two 9-inch
2 teaspoons baking powder pans. Cut a circle of wax paper or parchment paper to
teaspoon salt
t the bottom inside of the pan. Place the circle inside
the pan and butter and our it as well.
pound unsalted butter,
at room temperature Sift the our, baking powder, and salt together in a
1 cups granulated sugar mixing bowl and reserve.
3 large eggs Place the butter in the Cuisinart mixing bowl. Insert
2 large egg yolks the at mixing paddle. Turn to speed 2 to cream the
butter, about 30 seconds. Add the sugar with the stand
mixer running on speed 2. Mix until the sugar and
cup buttermilk butter are well creamed and light, about 2 minutes.
Scrape the bowl and paddle and mix again for another
30 seconds. With the stand mixer running on speed
1, add the eggs and yolks, one at a time, making sure
each is incorporated before adding the next. Mix in the
vanilla. Scrape the bowl and paddle. With the stand
mixer running on speed 1, add the dry ingredients and
buttermilk alternately, beginning and ending with the
dry ingredients. Increase to speed 2 and run for about
20 seconds. Scrape the bowl completely to make sure
all ingredients are evenly incorporated.
Pour batter evenly into prepared pans.
Bake in preheated 350F oven for 30 to 35 minutes.
The cakes should be slightly puffed and golden and a
cake tester should come out clean.
Allow to cool on a wire rack. Once cool to the touch,
release cakes from pan and continue to cool completely
on the wire rack before frosting.
54
rich chocolate cake
A delicious and rich chocolate cake for any special occasion.
Makes one Bundt cake
cooking spray Preheat oven to 350F. Coat a 12-cup Bundt pan with
2 cups unbleached, all-purpose our cooking spray.
1 teaspoon baking powder Sift the our, baking powder, baking soda, and salt into
teaspoon baking soda a mixing bowl three times. Reserve.
teaspoon salt Place the chocolate, cocoa powder, and espresso
3 ounces unsweetened chocolate, powder in a small mixing bowl. Pour the boiling water
chopped over the mixture and stir so that the chocolate melts.
cup unsweetened cocoa powder This mixture will be very thick.
1 teaspoon espresso powder Place butter in the Cuisinart mixing bowl. Insert the
1 cup boiling water at mixing paddle. Turn to speed 2. Beat the butter for
about 15 to 20 seconds. Add the sugars and continue
1 cup unsalted butter, at room
temperature
to mix until the butter and sugars are light and uffy,
about 45 seconds. Add the eggs one at a time, mixing
1 cup granulated sugar
well between each addition. Add the vanilla. Spoon the
1 cup light brown sugar chocolate mixture into the mixing bowl and mix well
3 large eggs until ingredients are incorporated. Add 13 of the dry
2 teaspoons pure vanilla extract ingredients and press Fold until just incorporated. Add
of the sour cream and press Fold until just incorpo-
cup sour cream
rated. Continue folding in the ingredients alternately,
1 cup semisweet chocolate chips
ending with the dry ingredients. Fold in chocolate chips.
Pour batter into prepared pan. Bake 50 to 55 minutes
in preheated 350F oven until a cake tester comes out
clean. Place on a wire rack to cool. Cool completely
before cutting.
55
old-fashioned pound cake
A traditional, moist pound cake with a lemon twist.
Makes two loaves, each yielding sixteen -inch slices
cooking spray Preheat oven to 325F. Spray two 9x5x3-inch loaf pans
3 cups cake our with cooking spray.
1 teaspoon salt Sift the our and salt together in a small mixing bowl.
2 cups unsalted butter, Reserve.
at room temperature Place the butter in the Cuisinart mixing bowl. Insert the
2 cups granulated sugar at mixing paddle. Turn to speed 1. Cream butter for 30
8 large eggs, at room temperature seconds, then turn to speed 3 for 30 seconds. Scrape
both the paddle and mixing bowl well. Reduce to speed
2 and add the sugar. Increase to speed 4 until light and
1 tablespoon plus 1 teaspoon lemon
uffy, about 1 minute. Scrape both the paddle and bowl
zest (approximately 2 lemons)
well. Add the eggs one at a time on speed 2, beating
after each egg is added until mixture is smooth, before
adding the next. Mix in the vanilla and the lemon zest.
Add the dry ingredients, slowly in 3 additions, with the
stand mixer running on speed 1. Be sure to fully
incorporate ingredients and be careful not to overwork
the batter.
Pour batter into prepared loaf pans. Bake in preheated
325F oven for about 60 to 70 minutes, until a cake
tester comes out clean. Place on a wire rack to cool.
Cool completely before cutting.
56
kahla angel

food cake
Light and airy, angel food cakes have no fat!
Makes 12 servings
1 cups granulated sugar, sifted Preheat oven to 325F.

1 cups cake our, sifted Sift cup of the sugar together with the cake our in
1 teaspoon pure vanilla extract a mixing bowl and reserve.
1 tablespoon espresso powder Stir together vanilla, espresso powder, and Kahla in
2 tablespoons Kahla, or any a small bowl and reserve.
coffee-avored liqueur
Place egg whites in Cuisinart mixing bowl. Insert the
12 large egg whites chefs whisk. Turn to speed 9. After 30 seconds add
1 teaspoons cream of tartar cream of tartar and salt and increase to speed 12 until
teaspoon salt soft peaks form, about 1 minute 15 seconds. Slowly
add remaining cup of granulated sugar and continue
to mix on speed 12 until the peaks are rm and glossy,
about another 30 seconds. Remove bowl from stand
mixer.
Gradually sift the reserved our/sugar mixture into the
whites and carefully fold in with a large rubber spatula.
Fold in the espresso mixture. Be gentle when folding
but at the same time make sure all ingredients are
evenly incorporated.
Spoon batter into an ungreased 9-inch tube pan. Smooth
and even the top by spreading with a rubber spatula.
Bake in preheated 325F oven for 40 to 45 minutes,
until a cake tester comes out clean. Invert pan onto the
neck of an empty long-necked bottle (such as a wine
bottle) and allow to cool completely.
To remove cake from pan, slide the tip of a long, narrow
knife between the cake and the pan. Cover the pan with
a plate and invert it. Slide the knife along the bottom of
the pan until it is free.
57
coconut cake
This moist, delicious cake is perfect for any special occasion.
Makes two 9-inch round cakes
cooking spray Preheat oven to 325F. Spray two 9-inch round pans
3 cups unbleached, all-purpose our with cooking spray.
1 teaspoon baking powder In a bowl stir together the our, baking powder, baking
teaspoon baking soda soda, and salt. Reserve.
teaspoon salt Place butter in the Cuisinart mixing bowl. Insert the
1 cup unsalted butter, at mixing paddle. Turn to speed 1. Cream butter for
at room temperature 30 seconds, then turn to speed 3 for 30 seconds.
2 cups granulated sugar Reduce to speed 2 and add the sugar, then increase
to speed 4 until light and uffy, about 1 minute. Reduce
3 large eggs
to speed 2 and add the eggs and yolks one at a time,
2 large yolks beating until batter is smooth before adding the next.
cup crme frache or In a separate bowl, mix the crme frache and cream of
sour cream coconut together with both extracts. With stand mixer
cup cream of coconut running on speed 2 slowly add the dry ingredients and
teaspoon pure vanilla extract crme frache mixture alternately, ending with the dry
teaspoon coconut extract
ingredients. Finally, mix in the dried coconut quickly
but thoroughly.
1 cups dried coconut
The batter will be extremely thick. Spoon the batter
evenly between the two pans and bake in the preheat-
ed 325F oven for 45 to 50 minutes, until a cake tester
comes out clean.
Cool pans on a wire rack. When the pans are cool
enough to touch, invert the pans on the rack and
remove the cakes. Leave cakes on wire rack until
completely cooled.
This is a very versatile cake. To make a layer cake, cut
each cake in half horizontally and frost using your
favorite frosting. One frosting that works extremely well
is the Swiss Buttercream (page 52) for both between
layers and the outside of the cake. To be even more
extravagant, frost with the buttercream but ll two of
the layers with Chocolate Glaze (page 53). To nish,
sprinkle the top of the cake with dried coconut.
58
fresh ginger cake
A rich, moist cake made with fresh and powdered ginger. Topped with cream cheese frosting
and fresh fruit, this makes a very special dessert.
Makes one 9-inch two-layer cake, 8 to 12 servings
cooking spray Preheat oven to 325F. Lightly coat two 9x2-inch round
2 cups unbleached, all-purpose our cake pans with cooking spray. Line the bottom of each
with a 9-inch round of parchment and coat with cooking
1 teaspoon powdered ginger
spray.
teaspoon ground cinnamon
Place our, ginger, cinnamon, allspice, and pepper in a
teaspoon ground allspice medium bowl and stir to blend; reserve.
teaspoon freshly ground Place Lyles Golden Syrup, brown sugar, and melted
black pepper
butter in the Cuisinart mixing bowl. Insert the at
1 cup Lyles Golden Syrup mixing paddle. Mix for 30 seconds on speed 1, increase
(may use light corn syrup) to speed 3 and mix for 3 minutes until completely
1 cup packed light brown sugar homogenous. Stir the baking soda into the boiling water
(it will foam use a two-cup measure). Add water and
1 cup melted unsalted butter
fresh ginger to syrup mixture in bowl. Set timer for 10
2 teaspoons baking soda minutes and mix on speed 1 until bowl is lukewarm to
1 cup boiling water touch, about 10 minutes (add more mixing time if not
lukewarm after 10 minutes). Using speed 2, add eggs,
cup peeled and nely grated/
chopped fresh gingerroot one at a time, mixing for 30 seconds after each addition.
(about 3 ounces) Scrape the bottom and sides of the bowl.
2 large eggs, Sprinkle half the our mixture evenly over the top of the
at room temperature liquid mixture. Mix on speed 1 for 30 seconds. Add
remaining dry ingredients, mixing on speed 2 for 20
seconds. Scrape the bottom and sides of the mixing
bowl and repeat. Evenly divide the batter between the
2 prepared pans. Bake in preheated 325F oven for 55 to
65 minutes, until cake tester is clean when inserted into
the center. The top of the cake will still appear moist.
Cool in pans on a wire rack for 10 minutes, then turn out,
remove parchment and cool on a wire rack completely.
To assemble cake:
Prepare Cream Cheese Frosting (page 53). Place one
layer of the cooled Fresh Ginger Cake on a serving
platter or cake round. Top with an even layer of Cream
Cheese Frosting, about to -inch thick. Place the
second layer on top. Frost top only or top and sides with
remaining frosting. Garnish with sliced fresh stone fruit
such as apricots, peaches, or plums, or with blueberries
and/or raspberries, or sliced, peeled kiwi. Keep refriger-
ated until ready to serve.
59
the ultimate flourless chocolate cake
Rich, creamy, chocolaty absolutely deliciously decadent need we say more?
Makes one 9-inch cake, 12 to 16 servings
melted, unsalted butter Preheat oven to 300F. Brush a 9x3-inch round cake pan
cup water with melted unsalted butter. Line bottom with a 9-inch
1 cup granulated sugar
round of parchment paper and brush parchment with
melted butter.
cup brown sugar, divided
Place water, granulated sugar, cup of the brown sugar,
1 tablespoon instant
espresso powder and espresso powder in a 2-quart saucepan. Bring to
a simmer over medium heat and cook until sugars are
12 ounces semisweet chocolate,
chopped into -inch pieces dissolved. Reduce heat to low. Add all chopped
chocolate and stir with a wooden spoon until smooth.
6 ounces bittersweet chocolate,
chopped into -inch pieces Remove from heat and add half the butter; stir until
smooth. Add remaining butter, vanilla, and liqueur or
1 cup unsalted butter, cut into
-inch pieces
brandy; stir until smooth. Let cool while continuing.
1 tablespoon pure vanilla extract Place eggs and remaining cup brown sugar in the
Cuisinart mixing bowl. Insert at mixing paddle. Set
1 tablespoon crme de cacao,
brandy or coffee liqueur timer for 12 minutes and mix on speed 10 until thick-
ened and light, similar to mayonnaise in texture. With
6 large eggs
the stand mixer set on speed 2, add the slightly cooled
powdered sugar for dusting
chocolate mixture in a steady stream, and mix for 1
cake or Chocolate Glaze
(page 53) minute. Scrape the bowl and paddle. Remove the bowl
from the stand mixer. Using a large rubber spatula,
gently fold until the mixture is completely homogenous
in color, with no streaks of chocolate or egg be gentle,
taking care not to deate the egg mixture to much.
Transfer to prepared pan. Place lled cake pan in a
larger pan and add hot water so that it is halfway up the
sides of the cake pan. Place in preheated 300F oven
and bake for 1 hour 20 minutes. Cake should rise evenly,
and when done, the top will have the appearance of
brownies, but the cake will still seem a little jiggly. Let
cool at room temperature, then cover and refrigerate for
8 hours or overnight.
To unmold, dip the bottom of the cake pan in hot water
for 10 to 15 seconds. Dry pan and invert cake onto a
serving platter. Remove parchment. Dust with powdered
sugar before serving, or top with Chocolate Glaze (page
53). Smooth chocolate glaze over top with a minimum
of strokes to keep its shine and allow to drip down the
sides of the cake.
60
sour cream cheesecake
A classic, creamy cheesecake.
Makes one 10-inch cheesecake, 12 to 16 servings
cooking spray Arrange the rack in the center of the oven. Preheat oven
Crust: to 350F. Lightly coat a 10x3-inch springform or remov-
able bottom cheesecake pan with cooking spray. Line the
1 cups graham cracker, vanilla wafer outside of the pan with heavy duty foil.
or gingersnap crumbs
Insert the at mixing paddle. Place the cracker or cookie
2 tablespoons granulated sugar
crumbs, sugar, cinnamon, and melted butter in the
teaspoon ground cinnamon Cuisinart mixing bowl. Turn to speed 2 and blend, about
1 3 cup melted unsalted butter 30 seconds. Pour into prepared pan and atten to cover
the bottom evenly. Use the bottom of a drinking glass or
measuring cup to tamp down rmly. Bake in preheated
Topping: 350F oven for 8 to 10 minutes. Let cool while preparing
1 cups sour cream lling. Wipe mixing bowl and paddle clean of all crumbs.
3 tablespoons granulated sugar Place the sour cream in the Cuisinart mixing bowl with
sugar and vanilla to make the topping. Turn to speed 2
teaspoon pure vanilla extract
and mix for 45 seconds to blend and dissolve sugar.
Transfer to a bowl, cover and refrigerate until ready to
Filling: use to top cheesecake.
1 pounds lowfat cream cheese, Place all the cream cheese in the Cuisinart mixing bowl.
at room temperature Turn to speed 1 and stir until just smooth, about 30
1 pound regular cream cheese, seconds. Scrape the mixing bowl and paddle. Add sugar,
at room temperature cup at a time, and then cornstarch. Stir on speed
2 until smooth, about 30 seconds after each addition.
Scrape the bottom and sides of the bowl and the paddle
1 tablespoons cornstarch after adding half the sugar. Mixing on speed 2, add the
6 large eggs, at room temperature eggs, one at a time, mixing about 30 seconds after each
addition. Scrape the bottom and sides of the bowl and
1 cups sour cream
paddle after adding 3 eggs, then after all 6 eggs have
2 teaspoons pure vanilla extract been added. Add the sour cream, vanilla and almond
teaspoon almond extract extracts, and mix on speed 1 until creamy and homog-
enous, about 1 minute. Pour into cooled prepared crust
do not scrape any thick bits from the sides of the bowl
as they are not thoroughly mixed in and will change the
Note: Sour Cream Cheesecake is best
texture of your nished cheesecake.
when made a day ahead. This
cheesecake does not freeze well and Place the pan in a jelly-roll pan or roasting pan. Place on
freezing is not recommended. The Sour oven rack and pour hot water into the bottom pan to a
Cream Cheesecake can be served
plain, topped with fresh fruit of your
depth of at least inch to create a water bath. Bake the
choice, or served with a fruit sauce. cheesecake in preheated 350F oven for 45 minutes, then
lower oven temperature to 325F and bake for 40
minutes. Increase temperature to 350F and bake for an
additional 5 minutes. Spread reserved sour cream topping
evenly over cheesecake and bake for 15 minutes longer.
Remove from oven, remove foil and cool on a wire rack for
1 hour. Refrigerate uncovered until cold, then cover.
61
chocolate marble cheesecake
Ribbons of semisweet chocolate cheesecake are swirled throughout a classic cheesecake
on top of a chocolate brownie cookie crust.
Makes one 10-inch cheesecake, 12 to 16 servings
cooking spray Lightly coat a 10x3-inch springform pan with cooking

For the crust: spray. Line the outside of the pan with heavy-duty
aluminum foil. Preheat oven to 350F.
at room temperature Insert the at mixing paddle. Place the crust ingredients
1 cups unbleached, all-purpose our in the Cuisinart mixing bowl. Stir until completely
5 tablespoons packed brown sugar blended on speed 2, about 1 to 1 minutes. Pour into
prepared pan and atten to cover the bottom and about
5 tablespoons unsweetened cocoa
inch up the sides evenly. Use the bottom of a drinking
1 large egg yolk glass or measuring cup to tamp down rmly. Bake in
1 teaspoon pure vanilla extract preheated 350F for 8 to 10 minutes. Let cool while
preparing lling. Clean bowl and paddle.
For the lling: Place the cream cheese in the Cuisinart mixing bowl
3 pounds lowfat cream cheese, and stir on speed 1 until just smooth, about 1 minute.
at room temperature Add sugar, cup at a time. Stir on speed 2 until smooth,
1 cups granulated sugar about 30 seconds after each addition. Scrape the bottom
and sides of the bowl and the beater after adding half
7 large eggs, at room temperature
the sugar. Mixing on speed 2, add the eggs, one at a
1 tablespoons pure vanilla extract
time, mixing about 30 seconds after each addition.
12 ounces semisweet chocolate, Scrape the bottom and sides of the bowl and the paddle
melted and cooled after adding 2 eggs, then again after adding 5 eggs, and
again after all 7 eggs have been added. Add the vanilla,
mix on speed 1 until creamy and homogenous, about 1
minute. Pour all except about 2 cups of the batter into
cooled prepared crust do not scrape any thick bits from
the sides of the bowl as they are not thoroughly mixed in
and will change the texture of your nished cheesecake.
Stir the melted and cooled chocolate into the remaining
batter. Drop chocolate mixture onto cream cheese
mixture, cup at a time. Draw swirls with a knife or
spatula to create a marbled effect.
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 inch to create a water bath. Bake
the cheesecake in preheated 350F oven for 1 hour and
15 minutes. The center of the cheesecake will still be
slightly jiggly.
Remove from oven, remove foil and cool on a wire rack
for 1 hour. Refrigerate, uncovered until cold, then cover.
Refrigerate for 6 hours or longer before serving.
62

7-Quart Stand Mixer: Recipes

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7-Quart Stand Mixer

yeast breads and rolls

muffins, quick breads and tea cakes

pies, mousses, souffls and Special desserts

frostings and fillings

cakes and cheesecakes

Makes one 8-inch cheesecake

Makes about 90 puffs

Makes one 8-cup souf

Makes one 8-cup souf

unsalted butter Preheat oven to 350F. Butter an eight-cup souf dish

Makes twelve servings

Makes two meatloaves, 8x4x2 inches each, 16 to 20 servings

cooking spray Preheat oven to 375F. Lightly coat two 8x4x2-inch

Makes about 50 meatballs

3 large eggs Add onions, eggs, basil, marjoram, oregano, nutmeg,

Makes one 9-inch pie

Dough/Crust: For the dough:

Makes two loaves, about 1 pound 14 ounces each

Makes two loaves, about 1 pound 15 ounces each

Makes three loaves, about 1 pound each

Make two loaves, 1 pounds each

1 tablespoon instant espresso Continuing on speed 3, add the remaining our 1

Makes 2 loaves, about 1 pounds each

Makes two loaves, 9x5x3 inches, 1 pounds each

Makes 32 dinner rolls

Makes about 3 pounds of dough

Makes three 9- or 10-inch focaccias

cooking spray Preheat oven to 400F. Thoroughly spray two 12-cup

Makes two cakes, 9x9x2 inches, 24 servings

cooking spray Preheat oven to 350F. Lightly coat two 9x9x2-inch

Makes one 2-pound loaf

Makes 10-inch Bundt-type cake, 12 to 16 slices

Makes about 96 small biscotti

Makes about 60 cookies

Makes about 80 cookies

Makes about 80 cookies

Makes about 96 cookies

Makes about 60 cookies

Makes about 96 two-inch sandwich cookies

Makes about 66 cookies

Makes about 72 cookies

Makes three 9-inch square pans of brownies

Makes one 9-inch deep dish crust

8 ounces nely crushed cookie Preheat oven to 350F.

Makes one 9-inch deep dish pie, 8 to 12 servings

Makes 8 cups mousse, about 12 to 16 servings

Place egg yolks, water, and Kahla in the Cuisinart

Makes one 9x9 inch pan of tiramis

Makes about 2 cups

Makes about 6 cups, enough to frost a 9-inch double layer cake

Makes about 1 cups

Makes two short 9-inch layers

Makes one Bundt cake

Makes two loaves, each yielding sixteen -inch slices

1 cups granulated sugar, sifted Preheat oven to 325F.

Makes two 9-inch round cakes

Makes one 9-inch two-layer cake, 8 to 12 servings

Makes one 9-inch cake, 12 to 16 servings