Cuisinart Manual Dlc-8s

7/22/2019 Cuisinart Manual Dlc-8s

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Pro Custom 11 Food Processor

INSTRUCTION AND

RECIPE BOOKLET

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

DLC-8S Series


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IMPORTANTSAFEGUARDSAlways follow these safetyprecautions when using this appli-

ance.

Getting Ready1. Read all instructions.2. Blades are sharp. Handle themcarefully.3. Unplug from outlet when not inuse, before putting on or taking offparts and before cleaning. Tounplug, grasp plug and pull from

electrical outlet. Never pull cord.4. Do not use outdoors.5. Do not let cord hang over edgeof table or counter, or touch hotsurfaces.6. Do not operate any appliancewith damaged cord or plug, orafter appliance has been droppedor damaged in any way. Returnappliance to the nearest authorizedservice facility for examination,repair or electrical or mechanicaladjustment.

Operation1. Do not use pusher assembly ifsleeve becomes detached frompusher.2. Keep hands as well as spatulasand other utensils away frommoving blades or discs while pro-

cessing food, to preventpossibility of severe personalinjury or damage to food processor.A plastic scraper may be used butmust be used only when foodprocessor motor is stopped.3. Avoid contact with movingparts. Never push food down byhand when slicing or shredding.Always use pusher.

4. Make sure motor hascompletely stopped beforeremoving cover. (If machinedoes not stop within 4 secondswhen you turn cover, call1-800-726-0190 for assistance.Do not use machine).

5. Never store any blade or discon motor shaft. To reduce the riskof injury, no blade or disc shouldbe placed on the shaft exceptwhen the bowl is properly lockedin place and the processor is inuse. Store blades and discs, asyou would sharp knives, out ofreach of children.6. Be sure cover is securely

locked in place before operatingfood processor.7. Do not try to override coverinterlock mechanism.

CleaningTo protect against risk of electricalshock, do not put base in water orother liquid.

General1. Close supervision is necessarywhen any appliance is used by ornear children.2. Do not operate this, or anyother motor-driven appliance,while under the influence of alcoholor other substances that affectyour reaction time or perception.3. The food processor is ULlisted for household use. Use it

only for food preparation asdescribed in the accompanyingrecipe and technique book.4. The use of attachments notrecommended or sold byCuisinart, may cause fire, electricalshock, personal injury or damageto your food processor.5. To avoid possible malfunctionof work bowl switch, never store

processor with pusher assembly

in locked position.6. Maximum rating of 5.2amperes is based on attachmentthat draws greatest current.Other recommended attachmentsmay draw significantly less current.

SAVE THESEINSTRUCTIONSNOTICEThis appliance has a polarizedplug (one blade is wider than theother). As a safety feature, thisplug will fit in a polarized outletonly one way. If the plug does not

fit fully in the outlet, reverse theplug. If it still does not fit, contacta qualified electrician. Do notattempt to defeat this safety feature.

Compact Cover1. Do not use the Compact Coverwhen mixing hot, thin liquidssuch as soups or sauces. If youdo, it is possible that hot liquidmay splash and injure you.2. DO NOT use any slicing, shred-ding, julienne, Frenchfry-cut or fine grater discs withthe Compact Cover. Doing so mayexpose the user to injury.3. Although the Cuisinart

Compact Cover may seemcompatible with machines fromother manufacturers, using thecover with other machines may be

dangerous and may expose theuser to injury. We specifically cau-tion you not to use the CompactCover with otherbrand machines.

FORHOUSEHOLD

USE ONLY


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C O N T E N T S

IMPORTANT SAFEGUARDS

THE PARTS 2

PRACTICING WITH FOOD 4

REMOVING PROCESSED FOOD 5

CHOPPING, PUREING & MIXINGWITH METAL BLADE 6TO CHOP RAW FRUITS AND VEGETABLES 6TO PURE FRUIT AND COOKED VEGETABLES 6TO CHOP HARD FOOD LIKE GARLIC,

HARD CHEESE 7TO CHOP PARSLEY, OTHER FRESH HERBS 7TO CHOP PEEL FROM CITRUS FRUIT 7TO CHOP STICKY FRUIT LIKE DATES 7TO CHOP MEAT, POULTRY AND FISH 8TO PURE MEAT, POULTRY AND FISH 8TO CHOP NUTS 9TO MAKE PEANUT BUTTER 9TO MAKE FLAVORED BUTTERS,SPREADS AND DIPS 9

TO MAKE MAYONNAISE 10TO BEAT EGG WHITES 10TO WHIP CREAM 10TO MAKE CRUMBS AND CRUMB CRUSTS 11TO MAKE PASTRY 11TO MAKE QUICK BREADS AND CAKES 11TO MAKE CAKE MIX 11

KNEADING YEAST DOUGHWITH DOUGH BLADE 12TYPICAL DOUGH 12MACHINE CAPACITY 12USING THE RIGHT BLADE 12MEASURING THE FLOUR 12PROOFING THE YEAST 12PROCESSING DRY INGREDIENTS 13ADDING LIQUIDS 13KNEADING DOUGH 13RISING 13SHAPING, FINISHING AND BAKING 13MAKING CONSECUTIVE BATCHES 13

PROBLEMS & SOLUTIONSFOR MAKING DOUGH 14

PREPARING FOOD FOR SLICINGAND SHREDDING 16ROUND FRUITS AND VEGETABLES 16WHOLE PEPPERS 16LARGE FRUITS LIKE PINEAPPLE,CANTALOUPE 16CABBAGE AND ICEBERG LETTUCE 16FOOD DOESN'T FIT FEED TUBE 17

PRACTICING SLICING AND SHREDDING 18

REMOVING SLICED OR SHREDDED FOODS 19

SLICING AND SHREDDING TECHNIQUES 20FRUITS AND VEGETABLES 20SMALL AMOUNTS OF FOOD 20FRENCH-CUT GREEN BEANS 21MATCHSTICKS OR JULIENNE STRIPS 21SLICING COOKED MEAT AND POULTRY 22SLICING UNCOOKED MEAT AND POULTRY 22

SLICING FRANKFURTERS, SALAMIAND OTHER SAUSAGES 22SLICING AND SHREDDING CHEESE 23

IF YOU HAVE A PROBLEM 24

CLEANING AND STORING 24

FOR YOUR SAFETY 25

SOME TECHNICAL DATA 25

RECIPES 26

BOWL CAPACITY 26

WARRANTY 46

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T H E P A R T S

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Your Cuisinart Pro Custom 11Food Processor is a compact andversatile appliance that chops,minces, shreds, grates, slices,

blends, pures, emulsifies, mixesand kneads - all with greatefficiency and speed. The largefeed tube allows you to makewhole slices of large fruits andvegetables like potatoes, tomatoesand apples.

The machine includes:

l. Motor base with a verticallyprojecting shaft and two largecontrol levers.

2 Work bowl.

3. Cover with a large feed tube.

4. Pusher assembly that slidesover the feed tube.

5. Compact cover with cap forchopping/baking.

6. Sharp metal chopping/mixing blade.

7. Plastic dough blade.

8. Two serrated slicing discs: 1medium and 1 thin.

9. Shredding disc.

10. Detachable stem that fitsall discs.

11. Plastic spatula.

The metal blade chops raw andcooked fruits, vegetables, meat, fishand cheese to the exact consistencyyou want - from coarse to fine, even

to a pure. You control the texture.It chops nuts, makes nut butters,mayonnaise and sauces, and mixestender, flaky pastry. The metal bladealso mixes cakes, frosting, cookies,quick breads, muffins and biscuits.

The dough blade mixes and kneadsmore efficiently than the metal bladewhen your recipe calls for morethan 3-1/2 cups (875 mL) of flour.

A locking device prevents heavydough from driving the blade upon the shaft.

The standard slicing disc makesbeautiful whole slices. It sliceswhole fruits and vegetables,cooked meat, semi-frozen rawmeat and thin loaves of bread.

The thin slicing disc is perfectfor slicing cabbage, onions,radishes, mushrooms, celery,potatoes and cucumbers.

The medium shredding discprocesses most firm and hardcheese into long, attractiveshreds. It also shreds vegetableslike potatoes, carrots and zucchi-

ni, and processes nuts andchocolate to a grated texture.

The detachable stem fitsall discs, making storageeasy in limited space.

The pusher assemblyhas 3 parts.

1. The small removable whitepusher fits into the small feedtube. This tube is for narrow foodlike carrots, for adding liquid, andfor continuous feeding of smallhard food like garlic.

2. The large pusher ispermanently attached to thesleeve, but moves freely withinit except when the slide lockon the sleeve is locked in placeover the large feed tube.

3. The bottom sleeve has twodescending tabs. One locks thesleeve to the work bowl (white

lock); the other pushes downan activating rod at the backof the bowl, permitting themotor to start.

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Try chopping some practice foodsbefore you process food to eat.A zucchini or potato is a goodchoice. First cut into 1-inchpieces.

Insert the metal blade and put

the pieces in the work bowl.Put on the cover; press the pusherassembly down to lock it intoplace. Press and release theOFF/PULSE lever two or threetimes and see what happens.Each time the blade stops, let thepieces drop to the bottom of thebowl before you pulse again.That puts them in the path of the

blade each time the motor starts.Using the pulse/choppingtechnique, you can get an evenchop without danger of over-processing. Check the texturefrequently by looking through thecover of the work bowl. If youwant a finer chop, press andrelease the OFF/PULSE lever untilyou achieve the desired texture.

Onions and other food with a highwater content will quickly end upas a pure unless examinedthrough the work bowl after eachpulse to make sure they are notoverprocessed.

Try chopping other food, like meatfor hamburger or sausage. Thenmake mayonnaise, pastry orbread, as described in the recipes

in this book. To obtain consistentresults:

Be sure all the pieces youadd to the bowl are about thesame size. Be sure the amount youprocess is no larger thanrecommended. (See page 26).

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Before you do anything, wait forthe blade to stop spinning.Once it does, remove the coverfirst. You can remove the coverand pusher assembly in oneoperation. Hold the pusherassembly with your fingers awayfrom the descending tabs andturn it clockwise. Lift it off, andthe cover will come with it.

Never try to remove the coverand the work bowl together;this may damage the work bowl.

Always remove the bowl fromthe base of the machine before

removing the blade, as the bladecreates a seal to prevent foodfrom leaking. Turn the bowl clock-wise to unlock it from the base,and lift it straight up to remove.

To prevent the blade from fallingout of the work bowl onto yourhand, use one of the threemethods shown. Be sure your

hands are dry. Remove the metalblade before tilting the bowl (1.),using a spatula to scrape offany food. Or insert your fingerthrough the hole in the bottom ofthe work bowl, gripping the bladefrom the bottom, and grip theoutside of the work bowl withyour thumb (2.). Or hold theblade in place with your finger

or a spatula while pouring outprocessed food (3.).

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To chop raw fruitsand vegetablesCut the food into 1-inch pieces.You get a more even chop whenall pieces are about the same size.

Put no more than the

recommended amount of foodinto the work bowl. (See page26). Lock the cover in place.Press the OFF/PULSE lever at therate of 1 second on, 1 second offuntil the food is coarselychopped. Then hold down theOFF/PULSE lever, letting themachine run continuously untilthe food is chopped. Check

frequently to avoid overprocessing.Use the spatula to scrape downany pieces that stick to the sides.

To pure fruit andcooked vegetablesCut the food into 1-inch pieces.You get a smoother pure fasterwhen all pieces are about equal insize. Put no more than the

recommended amount of foodin the work bowl. (See page 26).Lock the cover in place. Pulse tochop coarsely, then press the ONlever and process continuouslyuntil the food is pured. (NOTE:Cooked potatoes are an exceptionto this procedure. They develop agluey texture when processedwith the metal blade. See therecipe for mashed potatoes at theend of the book.)

When making soup, you willwant to pure vegetables thathave cooked in liquid. Dont addthe liquid to the work bowl-just the cooked vegetables;

remove them with a slottedspoon. They will pure fasterand smoother without liquid.Then add just enough liquidto make the pure pourable,return it to the soup liquid

and stir to combine.

Occasionally, a piece of foodmay become wedged betweenthe blade and the work bowl.If this happens, remove the cover,lift the blade out carefully and

remove the wedged piece.Empty the bowl, reinsert theblade and lock the cover intoplace, first removing the smallpusher. Press the ON lever anddrop the food pieces through

the small feed tube while themachine is running. After addinga cupful this way, add theremaining food to the bowland process in the usual way.

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To chop hard food like garlic,hard cheeseSmall foods like garlic can bedropped in whole. Larger foodslike hard cheese should be cutinto 1-inch pieces. Remove thesmall pusher, press the ON lever

and drop the food through thesmall feed tube while the machineis running.

This method of processingminces garlic, shallots andonions. Hard cheese and coconutwill have the same texture as ifthey had been hand grated.

IMPORTANT: Never try to processcheese that is too hard to cutwith a knife. You may damage theblade or the machine.

To chop parsley and otherfresh herbsThe herbs, the work bowl and themetal blade must all be thorough-ly clean and dry. Remove stems

from herbs. Add leaves to bowland process until they arechopped as fine as you want.The more herbs you chop at atime, the finer chop you canobtain. If completely dry whenchopped, parsley and other herbswill keep for at least 10 days,stored in an airtight bag in therefrigerator. They may be frozenfor months, stored in an airtightcontainer or bag.

To chop peel from citrus fruit(zest) or to chop sticky fruit likedates or raisinsFor citrus, remove only the peel(zest) with a vegetable peeler. Donot remove the white pith, whichis bitter tasting. Cut the peel into

lengths of 2 inches or less andprocess with 1/2 cup of granulatedsugar from the recipe until finelychopped. This may take 2 minutesor longer.

For sticky fruit like dates, raisins,prunes and candied fruit, firstfreeze the fruit for about 10minutes. Add to it some of the

flour called for in the recipe. Useno more than 1 cup of flour foreach cup of fruit.

COMPACT FLAT COVERUse the Compact Cover for addedconvenience when your recipecalls for chopping, mixing, pureingand kneading. It is particularlyuseful when you are preparingbaked goods such as cakes,

cookies, pies and breads.

To assemble the Compact CoverBegin with the work bowl and themetal blade or dough blade inplace. Place the Compact Cover

on the work bowl so that theCuisinart logo written on thecoveris face up and readable.Then turn cover COUNTER-CLOCKWISE to lock into place.

Make sure the small cap is inplace before using.

To disassemble theCompact Cover:Place one hand near the Cuisinartlogo and one hand on oppositeend of cover; turn coverCLOCKWISE. Lift cover upand off work bowl. Do not usethe Compact Cover with any ofthe slicing or shredding discs.

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To chop meat, poultry, fishand seafoodThe food should be very cold, butnot frozen. Cut it into 1-inchpieces to ensure an even chop.

Process no more than therecommended amount at a time.(See page 26). Press theOFF/PULSE lever 3 or 4 times ata rate of 1 second on, 1 secondoff. If the food is not choppedfine enough, let the processor runcontinuously for a few seconds.Check the texture often to avoidoverprocessing. Use a spatula to

scrape food from the sides of thebowl as necessary.

To pure meat, poultry, fishand seafoodPrepare the food as describedabove. Pulse until it is evenlychopped, then processcontinuously to the desiredtexture. Scrape the bowlwith a spatula as needed.

Leave the pure in the workbowl and add eggs, creamand seasonings as called forby the recipe. Process tocombine thoroughly.

Remember you control texture by

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To chop nutsChop no more than therecommended amount at onetime. (See page 26). Press andrelease the OFF/PULSE lever and

check frequently to avoid lettingpowdered nuts clump togetherin a nut butter.

When a recipe calls for flour orsugar, add some to the nutsbefore you chop them about1/2 cup for each cup of nuts. Thisallows you to chop the nuts asfine as you want without turning

them into a nut butter.

You can also chop nuts with ashredding disc. The optionalFine Shredding Disc isparticularly good.

To make peanut butter andother nut buttersProcess up to the recommendedamount of nuts. (See page 26).Let the machine run continuously.

After 2 or 3 minutes, the groundnuts will form a ball that willgradually smooth out. Scrape thesides of the bowl and continueprocessing until drops of oil arevisible. Taste for consistency. Thelonger you process, the softer thebutter will be. For chunk style,add a handful of nuts just afterthe ball of nut butter begins to

smooth out. To make cashewbutter, add a little bland vegetableoil. Processor nut butters containno preservatives. Store in therefrigerator to keep them fromseparating.

To make flavored butter,spreads and dipsCut room-temperature butterinto tablespoon size pieces andreserve. Process flavoring

ingredients firstanchovies,cheese, herbs, etc.choppingthem fine. Be sure the work bowlis clean and dry. Then add smallhard ingredients like garlic andhard cheese through the feedtube while the machine is running.Next, add the butter pieces andprocess until smooth. Add anyliquid ingredients last, while the

processor is running, andprocess just long enough toblend. Process ingredients forspreads and dips in the same way.All ingredients should be at roomtemperature and cut into 1-inchcubes, or added by tablespoonfuls.

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To make mayonnaiseYou can make foolproof home-made mayonnaise with yourPro Custom 11. The workbowl and metal blade must beclean and dry.

Foods prepared with raw eggsmay contain salmonella or otherpotentially harmful bacteria.Because egg yolks are a finegrowth medium for bacteria, werecommend that you cook themfor use in mayonnaise,Hollandaise sauce, Caesar saladdressing, chilled souffls, chilledchiffons, mousses and otherrecipes calling for raw egg yolks.For mayonnaise, we recommend

using either the cooked eggmayonnaise on page 38, or usingthe following method with pas-teurized liquid eggs.

For a one egg batch of basicmayonnaise made with pasteur-ized liquid eggs, place 1/4 cuppasteurized liquid eggs, 2 table-spoons wine vinegar or lemonjuice, 1 teaspoon dry mustard,1/2 teaspoon kosher salt and apinch of ground white pepper inthe work bowl. With the machinerunning, add 1/2 cup of vegetableoil to the small pusher and allowto slowly drip into the mixturewhile processing. After all the oilhas dripped through, add another1/2 cup of vegetable oil to thesmall pusher and allow to dripthrough. The mixture will form athick emulsion. For variation, youmay experiment with using fla-

vored vinegars, adding choppedfresh herbs, dry herbs, or roastedgarlic to taste. To make yourmayonnaise a little lighter, addsome well-drained plain fat-freeyogurt to taste.

To beat egg whitesThe work bowl and metal blademust be absolutely clean.Add 3 or more egg whites andpress the ON lever. Add about1 teaspoon of lemon juice orvinegar for every egg white.Vinegar makes stiffer whites;its flavor is hardly detectablein cakes or souffls. Continueprocessing until the egg whiteshold their shape - about 1-1/2 to2-1/2 minutes.

Egg whites may be folded intobatters and baked. We do notrecommend serving uncookedegg whites.


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To whip creamProcessor whipped cream holdsits shape very well. It is good fordecoration or as a topping forgingerbread, berries and otherdesserts.

Chill the cream well beforestarting. Using the Metal bladeprocess continuously until itbegins to thicken; add sugar asdesired and continue processing.Watch carefully until the creamreaches the desired consistency.For consistently reliable results,add 2 tablespoons of non-fatdried milk for every cup of cream,before whipping.

Processor whipped cream doesnot whip to the light, fluffy con-sistency obtained by methods thatbeat in more air. Use the optionalWhisk Attachment for the fluffiestwhipped cream.

To make bread, cracker andcookie crumbs and crumb crustsCut or break bread, crackers orcookies into 1-inch pieces andput them in the work bowl.Process continuously until theyreach the desired texture. Forseasoned crumbs, chop parsleyor other fresh herbs with thecrumbs. For buttered crumbs,process until the dry crumbs areof the desired texture, thendribble melted butter throughthe small feed tube while themachine is running.

For crumb crusts, processcrackers or cookies as describedabove. Add sugar, spices and but-ter, cut into 1-inch pieces,as specified by your recipe.Process until well combined.

To make pastryThis describes the general

procedure. A recipe giving exactproportions is on page 39.

Combine unbleached all-purposeflour, salt and 1-inch pieces ofvery cold butter in the work bowl.Process to the consistency ofcornmeal. While the machine isrunning, pour ice water throughthe feed tube. Stop processing assoon as the dough begins to forma ball, to ensure tender, flaky pastry.Use the dough immediately orform it into a round disc about1 inch thick. Wrap it in plasticwrap and refrigerate or freezefor later use.

To make quick breads, and

cakes that use baking powderand/or soda.The most important rule forsuccess is not to overmixafter the flour is added.The ingredients for these softdoughs should be cold. If therecipe calls for choppedingredients like lemon peelor nuts, chop them first while

the work bowl is clean and dry.Then set them aside until needed.(Always use sugar when chop-ping lemon peel; see page 7.)

Put dry ingredients like flour, saltand leavening in the work bowland process with the metal bladefor 5 seconds to mix them.Remove and reserve the dryingredients.

Add the eggs and sugar to thework bowl and process to mix,letting the machine run about 1minute. Next, add 1-inch piecesof butter, at room temperature.Let the machine run continuouslyfor a minute, until the butter isthoroughly mixed with the sugarand eggs. Then add flavoring and

liquid vanilla, spices, cocoa,etc. Process until mixed. Add thedry ingredients to the work bowl.Process by pulsing, inspectingafter each pulse. Stop pulsing assoon as the dry ingredients havealmost disappeared into the bat-ter. Overprocessing will causequick breads and cakes to betough. (If your recipe calls foringredients that are to becoarsely chopped - like raisinsor nuts - add them last with themixed dry ingredients.)

To make cake mixYour food processor work bowl islarge enough for the preparation ofan 18.5-ounce packaged cake mix.

Insert the metal blade and addthe cake mix to the work bowl.While the machine is running,add the eggs and liquid throughthe small feed tube and processfor 5 seconds. Scrape down theside of the work bowl andprocess again for 1 minute formaximum volume. Remove the

work bowl from the base butdo not remove the metal blade.Insert your finger into theunderside of the blade fromthe bottom of the work bowlto hold the blade in place whileemptying the batter.

Tip:After emptying cake batter orpured soup from the work bowl,replace the bowl on the motorbase. Insert the metal blade andpulse once. Centrifugal force willspin the batter off the blade ontothe side of the work bowl.Remove the blade, and use thespatula to scrape any remainingbatter from the bowl.


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The Pro Custom 11 FoodProcessor can mix and kneaddough in a fraction of the time ittakes to do it by hand. You willget perfect results every time ifyou follow these directions.

NEVER TRY TO PROCESSDOUGH THAT IS TOO STIFFTO KNEAD COMFORTABLYBY HAND.

There are two general typesof yeast dough.

1. Typical bread dough is madewith a flour mix that containsat least 50% white flour. It is

uniformly soft, pliable and slightlysticky when properly kneaded. Italways cleans the inside of thework bowl completely whenproperly kneaded.

2. Typical sweet dough containsa higher proportion of sugar,butter and/or eggs than typical

bread dough. It is rich and sticky,and it does not clean the inside ofthe work bowl. It requires lesskneading after the ingredients aremixed. Although 30 seconds isusually sufficient, 60 to 90seconds gives better results ifthe machine does not slow down.Except for kneading, describedbelow, the processing proceduresare the same for both types

of dough.

Machine capacityTypical bread dough:5 cups all-purpose flour3 cups whole-grain flour

Typical sweet dough:

3 1/2 cups all-purpose flourIf a bread dough recipe callsfor more than the recommendedamount of flour, mix and kneadit in equal batches.

Using the right bladeUse the plastic dough bladewhen the recipe calls for morethan 3-1/2 cups of flour. Use the

metal blade when a recipe callsfor less than 3-1/2 cups of flour.Because the dough blade doesnot extend to the outside rim ofthe work bowl, it cannot pick upall the flour when small amountsare processed.

Whichever blade you use, alwayspush it down as far as it will go

on the motor shaft.

Measuring the flourIts best to weigh it. If you donthave a scale, or the recipe doesntspecify weight, measure by thestir, scoop and sweep method.Use a standard, graduated drymeasure, not a cup for liquidingredients.

With a spoon or fork, stirthe flourin its container. With the drymeasure, scoopup the flour so itoverflows. With a spatula, knife orchopstick being careful not topress down sweepexcess flour

back into the container so the topof the measure is level.

Proofing the yeastThe expiration date is marked onthe packages. To be sure youryeast is active, dissolve it in a smallamount of warm liquid (about 1/3cup for one package of dry yeast).The temperature of liquids used todissolve and activate yeast must bebetween 105F and 120F. Yeast cellsare not activated at temperatureslower than this, and they die whenexposed to temperatures higherthan 130F. If the recipe includes asweetener like sugar or honey, adda tablespoon with the yeast. If nosweetener is called for, add a pinch.The yeast wont foam without it.Let the mixture stand until it foams

up to 10 minutes.

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Processing dry ingredientsPut the flour and other dryingredients in the work bowl. Ifthe recipe calls for herbs, oil orsolid fats like butter, add themwith the flour. Turn the machine

on, and let it run for about20 seconds.

Adding liquidsAll liquid should be addedthrough the feed tube while themachine is running. Add liquidin a slow, steady stream, onlyas fast as dry ingredients absorbit. If liquid sloshes or splatters,

stop adding it but do not turnoff machine. Wait untilingredients in bowl have mixed,then add remaining liquid slowly.Pour liquid onto dough as itpasses under feed tube opening.Do not pour liquid directly ontobottom of bowl.

Follow the recipe carefully. It is

important to add enough liquid tomake the dough soft enough toknead. Kneading dough that istoo stiff can strain the machine.

All liquid exceptthat used toactivate yeast should be cold, tominimize the possibility of over-heating the dough. You mustnever knead a yeast dough to atemperature higher than 100F.Doing so will slow or evenprevent the action of the yeast.

Kneading bread doughDo not try to use the machine toknead dough that is too stiff toknead comfortably by hand.Doing so can strain the machine.

Kneading typical bread doughAfter the dough starts to cleanthe inside of the work bowlcompletely and forms a ball,process it for 60 seconds toknead it. Stop the machine and

test the dough to be sure itsproperly kneaded. Typical breaddough should have a soft, pliabletexture and it should feel slightlysticky. Stretch the dough withyour hands to test it. If it feelshard, lumpy or uneven, continueprocessing until it feels uniformlysoft and pliable. Make sure thatthe blade is firmly pressed back

into place after removing thedough to test it.

Kneading typical sweet doughProcess dough for at least 30seconds after all the ingredientsare incorporated. It will not cleanthe inside of the work bowl. Ifnecessary, scrape the bowl andprocess for 5 more seconds.

Adding other ingredientsCheese, nuts and raisins may beadded with the dry ingredients orduring the final kneading. To leavethem almost whole, add themthrough the feed tube 5 secondsbefore you stop kneading. For afiner texture, add them with thedry ingredients.

RisingPut the dough in a large, lightlyfloured plastic food storage bag.Squeeze out all the air and closethe bag, allowing space for thedough to rise. Or put the ball ofdough in a large bowl coated withsoft butter or vegetable oil. Rollthe dough around to coat itsentire surface. Cover it with a

damp towel or a piece of oiledplastic wrap.

Let it rise in a warm, draft-freeplace about 80F. The risingtime is usually about 1-1/2 hours

but will vary from 45 minutes toseveral hours, depending on thetype of flour and the humidity ofthe air. To test if the dough hasrisen enough, stick your finger init. An indentation should remain.If it doesnt, let the dough risemore and test again. When it hasrisen enough, punch the doughdown. It is now ready to shape.

Shaping, finishing and bakingIf you shape the dough in loafpans, coat them with vegetableoil cooking spray and fill themonly half full. Let rise until doughis just slightly above the top ofthe pan. If shaping free-formloaves, let them rise on an oiledbaking sheet until at least doubled

in bulk.Making consecutive batchesYou can make several batches ofbread dough in a row.

The motor in the Pro Custom11 Food Processor is extremelyefficient. Follow the recipe forWhite Bread, pg. 41.


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Nub of dough forms. Dough is too dry. Dough is too wet and sticky.

Problems and Solutionswith Bread Doughs

Blade doesntincorporate ingredientsAlways start processor before

adding liquid. Add liquid in slow,steady stream, only as fast asdry ingredients absorb it. If youhear liquid sloshing, stop addingit but do not turn off machine.Instead, wait until ingredients inwork bowl have mixed, then addremaining liquid slowly. Pourliquid onto dough as it passesunder feed tube; do not pour

liquid directly onto bottom ofwork bowl.

Blade doesntincorporate ingredientsButter or margarine, if notmelted, must be cut intotablespoon-size pieces beforebeing added to work bowl.

Blade rises in work bowlBlade may not have been pusheddown as far as it will go beforeprocessing started. Machine maybe overloaded. Stop it, removehalf the dough and process in 2

batches. Excessively sticky doughcan cause blade to rise eventhough it cleans inside of workbowl. If dough feels very sticky,reinsert blade and immediatelyadd 2 tablespoons flour through

feed tube while machineis running.

Dough doesnt clean inside ofwork bowl Amount of dough may exceedmaximum capacity of your foodprocessor. Remove half andprocess in 2 batches. See page12 for machine capacity.

Dough may be too dry.If it feels crumbly, add water -1 tablespoon at a time - whilemachine is running, until doughbecomes moist and cleans insideof work bowl. Wait 10 secondsbetween additions of water. Dough may be too wet.While machine is running, add 1tablespoon of flour. If necessary,add more 1 tablespoon at atime until dough cleans insideof work bowl and forms a ball. Plastic dough blade is intendedonly for recipes calling for at least3-1/2 cups of flour. If your recipe

calls for less flour, remove plasticdough blade and insert metalblade. Always use metal blade forrecipes calling for less than 3-1/2cups of flour, such as pizza dough.

Nub of dough forms on top ofblade and does not becomeuniformly kneadedStop machine, carefully removedough, divide it into 3 pieces andredistribute them evenly in workbowl. Make sure that blade isfirmly pressed back into placeafter removing the dough.Continue processing until dough

is uniformly soft and pliable.

Dough feels tough after kneadingDivide dough into 2 or 3 piecesand redistribute evenly in bowl.Process 10 seconds or untiluniformly soft and pliable.

Soft dough or liquid leaks ontobase of food processorAlways start processor beforeadding liquid and add liquidonly as fast as dry ingredientsabsorb it.


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Motor stops If using large feed tube cover,the pusher assembly may havecome unlocked. Push downpusher sleeve to lock it into placeand continue processing.

Cover may have come unlocked.Lock cover and continue processing. Power cord may be unplugged. Excessive strain may havecaused motor to overheat andstop. Wait for the motor to cool,5-10 minutes. A safety protectorin the motor protects it againstexcessive overheating. If themotor stops, turn the machine

off. After 5-10 minutes, dividedough into 2 batches andcomplete processing. Pinchdough to make sure it is nottoo stiff to knead comfortablyby hand. If it is, add liquid -1 teaspoon at a time - until doughis sufficiently moist to clean bowl.

Dough doesnt riseWe recommend that you alwaystest activity of yeast before usingit. See instructions for proofingyeast on page 12. Do not usedry yeast after expiration dateon package.

Avoid killing yeast cells bydissolving yeast in water that istoo warm. Dissolve yeast in about1/3 cup of warm liquid at 105-

120F. All other liquid shouldbe cold.

Dont knead so long that doughbecomes overheated. The idealtemperature for kneaded doughis 80F; it should neverexceed 110F .

Let dough rise in draft-free

environment of about 80-90F.

Dough containing whole grainflour will take longer to rise thandough made of white flour only.

Baked bread too heavyNext time, feel dough to be sureit is uniformly soft, pliable andslightly sticky before setting itaside to rise. Let dough fullydouble in bulk in bowl or bag,punch it down, then let it doubleagain after it is shaped.

PROBLEMS AND SOLUTIONS

WITH TYPICAL SWEET DOUGHSMotor slows down Amount of dough may exceedmaximum capacity of your foodprocessor. Remove half andprocess in 2 batches. Dont process too long afterall the ingredients have beenincorporated. These rich doughswill give you good results afteronly 30 seconds of kneading.


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P R E P A R I N G F O O D F O RS L I C I N G A N D S H R E D D I N G

16

Round fruits and vegetablesBefore processing onions,apples and other large, roundfruits and vegetables, trim themwith a knife. Cut the bottomends flat, to make the food lie

stable on the disc.

Place the food in the feed tube,flat side down. Position it as farleft as possible, to prevent it fromtilting when being processed.

Choose fruits that are firm andnot too ripe. Always remove largehard pits and seeds from fruits

before processing. Seeds fromcitrus fruits need not be removed.You may remove the rind beforeslicing or shredding, or leave therind on.

Whole peppers are an exceptionRemove the stem and cut thestem end flat. Remove the coreand scoop out the seeds. Leave

the end opposite the stem whole,to keep the structure stiff. Thisensures round, even slices.

Large fruits like pineapple andcantaloupeCut them in half and remove theseeds or core. If necessary, cutthe halves into smaller pieces tofit the feed tube. Remember tocut the ends flat.

Cabbage and iceberg lettuceTurn the head on its side andslice off the top and bottom,leaving a center section about3 inches deep. Remove the coreand cut the center section intowedges to fit the feed tube.Remove the core from thebottom piece and cut it and



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17

the top piece into wedges to fitthe feed tube. The 2mm SlicingDisc or the optional 1mm SlicingDisc is excellent for slicingcabbage for coleslaw.

If the fruit or vegetabledoesnt fitTry inserting it from the bottomof the feed tube. The openingthere is slightly larger. Do notforce any food into the feed tube.

Pack the feed tube fordesired resultsFor long slices or shreds, cut the

food into feed tube widths andpack the pieces horizontally.

For small, round slices or shortshreds from carrots, zucchini andother long vegetables, cut theminto feed tube heights and packthem tightly upright.

Food should fit snugly, but not so

tight that it prevents the pusherfrom moving.

When slicing or shredding food,always use the pusher. Never putyour fingers or a spatula into thefeed tube.

Never push down hard on thepusher. Use lightpressure for softfruits and vegetables like bananas,mushrooms, strawberries andtomatoes, and for all cheeses.Use mediumpressure for mostfood - apples, celery, citrus fruit,potatoes and zucchini. Use firmpressure for really hard vegetableslike carrots and yams.



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P R A C T I C I N G S L I C I N GA N D S H R E D D I N G

18

1. Insert a slicing or shreddingdisc, put the cover with largefeed tube on the work bowl andinsert the prepared food in thefeed tube.

2. Prepare the pusher assembly.Lock the small pusher in placeand unlock the slide lock on thesleeve, so the pusher can moveup and down freely.

3. Slide the pusher assemblyover the feed tube and push thesleeve down to lock it into place.Apply pressure to the pusherwhile pressing down theOFF/PULSE lever. Release thelever as soon as the food issliced or shredded.

4. You can load the feed tuberepeatedly without removing thework bowl cover. Simply graspthe pusher assembly with yourfingers on the wide locking tab atthe back of the sleeve. Pressfirmly on the tab and lift up. Thepusher assembly will come offeasily, leaving the cover and feedtube in place. Your other hand is

free to reload the feed tube.

PICK UP 4 COLORPHOTOS FROM FILM





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R E M O V I N G S L I C E D O RS H R E D D E D F O O D

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Before you do anything, wait forthe disc to stop spinningWhen it does, remove the coverfirst. Hold the pusher assemblywith your fingers awayfrom thelocking tabs on back and turn it

clockwise. Lift, and the pusherassembly and cover will come offtogether.

Remove the slicing or shreddingdisc before removing the workbowl. Place two fingers undereach side of the disc and lift itstraight up. Then turn the bowlclockwise to unlock it from the

base, and lift it straight up toremove it.

You can place the disc on top ofthe inverted work bowl cover, tominimize drips and spills.





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S L I C I N G A N D S H R E D D I N GT E C H N I Q U E S

20

Small, round fruits andvegetablesFor large berries, radishes andmushrooms, trim the ends flatwith a knife. Insert the foodthrough the feed tube, standing

each piece on a flat end. You canfill the tube to about 1-inch fromthe top. The bottom layer givesyou perfect slices for garnish.

If you want all the slices to beperfect, its best to process onelayer at a time.

Long fruits and vegetables

Trim foods like bananas, celeryand zucchini by cutting them intopieces a little shorter than thefeed tube. Cut both ends flat.(Use a ruler as a guide, or thepusher assembly with the pusherpulled out as far as it will go.)

Fill the feed tube with the pieces,standing them vertically and

adding enough pieces so theyare solidly packed and cannottilt sideways as they are slicedor shredded.

Small amounts of foodUse the small feed tube and thesmall pusher. Remove the smallpusher from the pusher assembly.Slide the pusher assembly overthe feed tube and press thesleeve down to lock it into place.Be sure the slide lock on thesleeve is locked.

Cut the food into lengths a littleshorter than the feed tube. If youare slicing one or two long, thinvegetables like carrots, pushthem against the right. If you areslicing a few vegetables that are





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wide at one end and narrow atthe othercarrots, celery orscallionscut them in half andpack in pairs, one wide end up,one narrow end up.

French-cut green beansTrim fresh green beans to feed-tube widths. Blanch them for 60seconds in boiling salted water.Plunge them immediately intocold water to stop the cooking.When they are cold to the touch,drain and dry them. Stack themin the feed tube horizontally toabout 1 inch from the top. Use

the standard 4mm Slicing Disc.

Be sure the small pusher islocked and the slide lock in thesleeve is unlocked. Apply lightpressure to the pusher and pressthe lever down to PULSE untilbeans are sliced. To make long,horizontal slices or shreds of rawzucchini or carrots, use the same

procedure.Matchsticks or Julienne stripsProcess the food twice to double-slice it. Insert any large fruit orvegetable potatoes, turnips,zucchini, apples in the feedtube horizontally. Apply pressureto the pusher while pressing thelever down to PULSE until thefood is sliced. You will get longslices. Remove the slices fromthe work bowl and reassemblethem as shown. Reinsert themin the feed tube, wedging themin tightly. Slice them again. Youwill obtain long julienne strips.With the optional Square JulienneDisc, you can make squarejulienne strips in one operation.





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Cooked meat and poultryThe food must be very cold. Ifpossible, use a chunk of food justlarge enough to fit the feed tube.To make julienne strips of ham,bologna or luncheon meat, stack

slices of them. Then roll or foldthem double and stand themupright in the feed tube, wedgingin as many rolls as possible. Thistechnique works better withsquare or rectangular pieces thanwith round ones.

Uncooked meat and poultryCut the food into pieces to fit the

feed tube. Boned, skinned chickenbreasts will usually fit when cut inhalf crosswise. Wrap the pieces inplastic wrap and put them in thefreezer. They are ready to slicewhen they pass this knife test.They are easily pierced with thetip of a sharp knife although semi-frozen and hard to the touch.Stand them in the feed tube, cutside down, and slice them againstthe grain, using firm pressure onthe pusher. Or lay them flat in thefeed tube, as many as will fit, andslice withthe grain, using firmpressure.

Frankfurters, salami and othersausagesIf the sausage is soft, freeze ituntil it is hard to the touch but

easily pierced with the tip of asharp knife. Hard sausages neednot be frozen. If the sausage isthin enough to fit in the smallfeed tube, use that tube.Otherwise, cut the sausage intopieces to fit the large feed tubecompletely. Stand the piecesvertically, packing them in tightlyso they cannot tilt sideways.

S L I C I N G M E A TA N D P O U L T R Y

22





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S L I C I N G A N D S H R E D D I N GC H E E S E

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Firm Cheeses like Swissand CheddarCut the cheese into pieces tofit the feed tube. Put it in thefreezer until it is semi-frozenhard to the touch but easily

pierced with the tip of a sharpknife. Stand the pieces in thefeed tube and apply light pressureto the pusher.

IMPORTANT: Never try to slicesoft cheese like Mozzarella orhard cheese like Parmesan. Youmay damage the slicing disc orthe food processor itself. You can

successfully shred most cheesesexcept for the softer ones. Theexception is Mozzarella, whichshreds well if thoroughly chilled.Hard cheeses like Parmesanshred well only at room temperature.

Therefore, only attempt to shredMozzarella or Parmesan when atthe appropriate temperature,

otherwise the cheeses will notshred well or damage to themachine could occur.

TYPE OF CHEESE CHOP SHRED SLICESoft yes no noBrie, Camembert,

ricotta, Liederkranz,

cottage, cream

exception: mozzarella yes yes nochill

Semi-Soft yes yes no

Blue, chillFontina, chillBel Paese chill

Semi-Hard yes yes yesCheddar, Monterey chill chillJack, Longhorn, chill chillSwiss, Jarlsberg, chill chillEdam, Gouda, chill chill

Provolone chill chill

Hard yes yes noParmesan, Romano, roomPecorino, Sapsago temp.



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A D D I T I O N A L I N F O R M A T I O N

24

IF YOU HAVE A PROBLEMMost problems with the foodprocessor are easily solved.Provided are some possibleproblems and their solutions.

Food is unevenly choppedDo not process too much foodat one time. Food should be inuniform pieces. Pulse severaltimes and then run continuously.

Liquid leaks from bottom ofbowl onto motor baseRemove bowl from base as soonas you finish processing. Do not

remove metal blade first. Whenbowl and blade are removedtogether, blade drops down andforms an almost perfect sealagainst the bowl.

Liquid leaks out between bowland cover when machineis runningYou added too much liquid. Neveruse more than 2-3/4 cups thin or5 cups thick liquid.The thicker theliquid, the more you can use.Examples of thick liquids include:pancake or cake batter.

Slices are uneven or slantedPack feed tube more carefully, asdescribed on pages 16 and 17.Maintain even pressure on pusher.

Carrot, or similar food falls overin feed tubeCut food into enough short piecesof equal height to fill feed tube.To slice one or two pieces, usesmall feed tube. Cut carrots inhalf and insert one piece pointdown and the other stem down.

Sliced or shredded food piles upon one side of work bowlThis is normal. Remove discoccasionally and even out food.When food gets close to bottomof disc, empty work bowl.

A few pieces of food remain ontop of slicing or shredding discThis is normal. In most cases,you can shred more of the foodby moving the large pusher upand down, allowing the piece tobe shredded, or by repositioningthe piece in the feed tube andreshredding it.

Soft cheese like Mozzarellaspreads out and collects on topof shredding discThe cheese was not cold enough,or the pressure on the pusherwas too hard. To shred softcheese, do not pushrather letthe cheese go through by itself.Tap on the pusher to guidecheese through.

CLEANING AND STORINGKeep your food processor readyto use on the kitchen counter.When not in use, leaveunplugged. Dont leave thepusher assembly in lockedposition; this could damagethe on-off mechanism.

Store the blades and discs as youwould sharp knives out of thereach of children. The Discand Blade Holders (optionalaccessories) offer safe andconvenient storage.

All parts except the motor baseare dishwasher safe, and werecommend washing them in the

dishwasher on the top rack. Due

to intense water heat, washingthe work bowl and work bowlcover on the bottom rack maycause damage over time. Insertthe work bowl upside down.Remember where you place

sharp blades and discs, and becertain to unload thedishwasher carefully.

To simplify cleaning, rinsethe work bowl, cover, pusherassembly and blade or discimmediately after use. Openingsat the bottom of the large pusherprovide drainage and make

cleaning easy. If food lodges inthe pusher, remove it by runningwater through pusher or using abottle brush.

If you wash blades and discs byhand, do it carefully. Avoid leav-ing them in soapy water wherethey may disappear from sight.To clean the metal blade, fill thework bowl with soapy water, holdthe blade by its plastic center andmove rapidly up and down on thecenter shaft of the bowl. Use ofa spray hose is also effective.If necessary, use a brush.

The work bowl is made of Lexan

plastic, which is shatter-resistantand heat-resistant. It should notbe placed in a microwave oven,

as the tube at the back of thebowl houses the metal rod thatactivates the motor.


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Chopping certain foods mayscratch or cloud the work bowl.Among them are ice, wholespices and oils, like wintergreen.If you like to prepare your ownspice blends, you may want to

keep a second bowl just for thatpurpose.

The base housing is made of adurable, high impact resistantplastic. Its smooth surface willlook new for years. Keep asponge handy as you work towipe spills from the base.

Four rubber feet under the basehelp keep it stable on most worksurfaces even when processingheavy loads. If the feet leavespots on the counter, spray themwith a spot remover likeFantastik or K2-R and wipe witha damp sponge. If any trace ofthe spot remains, repeat the pro-cedure and wipe the area with adamp sponge and nonabrasivecleaning powder.

To clean the inside of thedetachable stem, slide the stemrelease button up as far as it willgo and hold as you run waterthrough the stem.

IMPORTANT: Never store anyblade or disc on the motor shaft.

No blade or disc should be placedon the shaft except when theprocessor is about to be used.

FOR YOUR SAFETYLike all powerful electricalappliances, a Food Processorshould be handled with care.Follow these guidelines to protectyou and your family from misuse

that could cause injury.

Handle metal blade and discscarefully. Their cutting edges arevery sharp.

Always place discs on flat,stable surface before connectingdetachable stem.

Never put blade or disc onmotor shaft until work bowl islocked in place.

Always be sure that theblade or disc is down on motorshaft as far as it will go.

Always insert metal bladein work bowl before putting

ingredients in bowl. When slicing or shreddingfood, always use pusher. Neverput your fingers or spatula intofeed tube.

Always wait for blade ordisc to stop spinning before youremove pusher assembly or coverfrom work bowl.

Always remove work bowlfrom base of machine before youremove metal blade or doughblade.

Be careful to prevent metalblade from falling out of workbowl when emptying bowl.

Remove blade before tilting bowl,or hold it in place with your finger,a spatula or spoon.

Never use pusher assemblyif sleeve becomes detached

from pusher. Call CuisinartCustomer Service immediatelyat 1-800-726-0190.

SOME TECHNICAL DATAThe motor in your foodprocessor operates on standardline operating current. Theappropriate voltage and frequencyfor your machine are shown on a

label under the base.

An automatic, temperature-controlled circuit breaker inthe motor ensures completeprotection against motor burnout.If the processor runs for anexceptionally long time whenchopping, mixing or kneadinga thick or heavy mixture in

successive batches, the motormay overheat. If this happens,the processor will stop. Turn itoff and wait for the motor to cooloff before proceeding. It willusually cool off within 10 minutes.In extreme cases, it could takean hour.

Safety switches prevent themachine from operating when

the work bowl or the cover is notlocked into position. The motorstops within seconds when themotor is turned off, and a fast-stop circuit stops it instantlywhen the pusher assembly isunlocked.


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R E C I P E S

TIP: Use the Compact Cover for added convenience when your recipe calls for chopping, mixing, pureing orkneading. It is particularly useful when you are preparing baked goods such as cakes, cookies, pies and bread.

26

APPETIZERSGUACAMOLE 27BLUE CHEESE AND PECAN SPREAD 27CHEESE COINS 28

SOUPS

CHUNKY GAZPACHO 29LEEK AND POTATO SOUP/VICHYSSOISE 29LENTIL SOUP 30SPLIT PEA SOUP 30

MEATS AND FISHMEATLOAF 31CHILI 31CHICKEN AND VEGETABLES STIR-FRY 32CRAB CAKES 33

VEGETABLES

MASHED POTATOES 34POTATOES AU GRATIN 34SHREDDED CARROTS AND ZUCCHINI 35

SALADSSLICED TOMATOES ON SHREDDED LETTUCE 35CREAMY COLE SLAW 36SHREDDED CARROT SALAD 36

SAUCESPESTO 37

MEXICAN SALSA 37NO-COOK CRANBERRY-ORANGE RELISH 37RASPBERRY SAUCE 37MAYONNAISE 38PASTRY CREAM 38CHOCOLATE SAUCE 38

PASTRYBASIC PASTRY 39

QUICK BREADS, YEAST BREAD AND PIZZA

CORN BREAD 40COFFEE CAKE 40WHITE BREAD 41PIZZA DOUGH 41PIZZA IN A HURRY 42PIZZA SAUCE 42

DESSERTSBROWNIES 43

CHOCOLATE CHIP OATMEAL COOKIES 44CARROT CAKE 44CREAM CHEESE FROSTING 45PEAR FROZEN YOGURT 45BANANA-APPLE SHERBET 45APPLE PIE 46

WARRANTY 47

CAPACITY

Recommended work bowl capacity.

FOODS CUSTOM 11

Chopped and Pured 2 cupsFruit and Vegetables

Chopped or Pured 1-3/4 poundsMeat, Poultry,Fish or Seafood

White Bread Dough 2-1/2 pounds(5 cups flour,yielding two1-1/4 pound

loaves)Nuts for Nut Butters 2 cups

Cream for Whipping 2 cups

Sliced or Shredded 11 cupsFruit, Cheese orVegetables

Cake Batter 3 pounds(four 8-inchlayers)

Cookie Dough 2-3/4 pounds(65 cookies)

Thin Liquid 2-3/4 cupsThick Liquid 5 cups


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A P P E T I Z E R S

GuacamoleServe with tortillas or crisp vegetables.For a less pungent taste, use flat-leafparsley instead of cilantro.

INGREDIENTS1 large garlic clove, peeled

1 medium jalapeo pepper,halved and seeded

1/2 cup tightly packed cilantro leaves1 medium scallion, white part and

2 inches of green, cut into1-inch pieces

3 ripe medium avocados(1/2 pound each) peeled,halved and pitted

3 tablespoons lemon juice

Pinch cumin1/4 teaspoon salt1/4 teaspoon chili powder1 medium tomato, quartered,

seeds removed

Use metal blade to chop garlic, pepper, cilantro,and scallion until minced, about 15 seconds;scrape work bowl. Add avocados and all remainingingredients, except tomato. Process until smooth,

about 1 minute, scraping bowl as necessary. Addtomato and pulse about 6 to 8 times, until finelychopped. Adjust salt if necessary.

Yield 2-1/4 cups.

Blue Cheese and Pecan SpreadYou can substitute cottage cheese for all orpart of the cream cheese, and you cansubstitute walnuts for pecans.

INGREDIENTS1/3 cup shelled pecans

8 ounces cream cheese, cut in 1-inch pieces

3 tablespoons blue cheese

Process nuts with metal blade until finely chopped,about 10 seconds. Add cream cheese and bluecheese. Process until well mixed and smooth,about 10 seconds. (If substituting cottage cheese,process until smooth, about 90 seconds.)

Yield 1-1/3 cups.


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Cheese CoinsThese tender and flavorful appetizers are easy tomake, convenient to serve, and they can be refrigeratedor frozen.

INGREDIENTS8 ounces Cheddar cheese, cut into

1-inch pieces4 ounces unsalted butter, at room

temperature, cut into 1-inch pieces1/4 teaspoon salt1/4 teaspoon Tabasco sauce1 cup flour

Vegetable oil cooking spray

Use metal blade to chop cheese until it resemblescoarse meal, about 30 seconds. Add butter, salt and

Tabasco sauce. Process until smooth, about 60seconds; scrape bowl. Add flour and process untiljust mixed in. Chill dough until firm, about 1 hour.

Divide dough into 3 equal parts and roll each into acylinder about 1-1/2 inches in diameter. Chill untilfirm, about 2 hours.

Preheat oven to 400F. and coat baking sheets withvegetable oil cooking spray. Cut dough into 1/8-inch

slices and place 1-1/2 inches apart on baking sheets.Bake until lightly colored, about 10 minutes, do notbrown. Transfer to wire rack to cool.

Unbaked, plastic-wrapped cylinders keep for about aweek in the refrigerator. Cooked cheese coins can befrozen and reheated for 6 to 8 minutes in a 300F. oven.

Yield 100 cheese coins.


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S O U P S

29

Chunky GazpachoThis refreshing cold soup can be ready in lessthan 10 minutes. You may serve it at once, but itimproves with chilling.

INGREDIENTS1/2 small jalapeo pepper*4 scallions1 celery stalk1 medium cucumber1 small garlic clove, peeled1/2 medium bell pepper, cut into 3 pieces2 tomatoes, seeds removed2 cups tomato or V-8 juice2 tablespoons lemon juice1 teaspoon salt1/4 teaspoon freshly ground black pepper

Halve jalapeo pepper and remove seeds.Trim scallions and celery and cut into 1-inch pieces.Peel cucumber and cut in half lengthwise.Remove seeds and cut to fit feed tube vertically.

Use metal blade to process garlic and jalapeopepper until finely chopped. Add scallion, celeryand bell pepper. Pulse/chop to medium chop.Put in large mixing bowl. Pulse/chop half of the

tomatoes until coarsely chopped. Add to mixingbowl. Pure remaining tomatoes until smooth, about1 minute. With machine running, pour in 1/2 cupof tomato juice. Add to mixing bowl with remainingtomato juice and stir.

Insert thin slicing disc, stand cucumber piecesupright in feed tube and slice, using light pressure.Add to mixing bowl with remaining ingredientsand stir to combine. Cover and chill before serving.

*Handle hot peppers carefully. The oil can irritate theskin and eyes. Wash your hands after preparing them.

Yield 4-1/2 cups.

Leek and Potato Soup/VichyssoiseLouis Diat, longtime chef at the New York Ritz Hotel,transformed the everyday Leek and Potato Soup intoa cold soup suitable for parties.

INGREDIENTS2 medium leeks, white part only,

thoroughly cleaned1 small onion, peeled and halved1 tablespoon unsalted butter2 medium all-purpose potatoes, peeled1-1/2 cups chicken stock1 cup water

Salt and freshly ground blackpepper to taste

1 cup milk1/4 cup heavy cream

Chopped chives for garnish

Cut leeks to fit feed tube. Use standard slicing discto slice leeks and onions. Melt butter in largesaucepan over medium heat. Add leeks and onions;saut, stirring often, until soft but not brown, about10 minutes.

Cut potatoes in half crosswise, and use standardslicing disc to slice them. Add potatoes, stock and

water to saucepan. Bring to boil, over medium-highheat. Reduce heat to low, cover and simmer gently,stirring occasionally, until vegetables are very tender,about 25 minutes. Adjust seasoning and serve hotas Leek and Potato Soup, or proceed as follows forcold Vichyssoise.

Strain liquid into large saucepan and set aside. Usemetal blade to pure vegetables, stopping once toscrape bowl. Whisk pured vegetables into reservedliquid, add milk and bring to a boil over moderateheat, stirring constantly. Remove from the heat andstir in cream. Season to taste with salt and pepper.Refrigerate until thoroughly chilled. Taste again forseasoning and sprinkle with chopped chives.

Yield 4 cups Leek and Potato Soup or6 cups Vichyssoise.


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Lentil SoupThis hearty winter soup is a meal on its own,accompanied by crusty bread and a salad.

INGREDIENTS8 ounces lentils1 garlic clove, peeled1/2 small onion, peeled and halved1/2 medium celery rib, cut into 1-inch pieces1/2 medium carrot, peeled, cut into 1 pieces2 medium tomatoes, quartered2-1/2 cups beef broth2-1/2 cups water2 teaspoons white wine vinegar1/2 teaspoon paprika1/2 teaspoon salt*1/8 teaspoon freshly ground black pepper

Pinch dried thyme1/2 pound Polish kielbasa or other smoked

sausage

Wash lentils under cold running water, drain andplace in large saucepan.

Use metal blade to pulse/chop garlic, onion, celeryand carrot until finely chopped. Put in pot withlentils. Add tomatoes to work bowl, and chop

into fine pieces. Add to pot with all remainingingredients, except sausage. Cover and cook overmedium heat for about 1 hour.

Freeze sausage until hard to the touch but easilypierced with tip of sharp knife, about 30 minutes.

Drain and reserve soup liquid. Pure solidswith metal blade. Return pure to broth and stirto combine. Use standard slicing disc to slicesausage. Add sausage to soup and reheat gentlyover medium-low heat until sausage is warm,stirring occasionally, about 20 minutes.

*Optional, omit salt if using salty sausage.

Yield 6 cups.

Spilt Pea SoupA perfect family lunch or supper.

INGREDIENTS3/4 pound split green peas1 garlic clove3/4 large onion, quartered1 pound smoked ham hocks5-1/4 cups water2 medium carrots, peeled1 large celery rib1 medium potato, peeled

SaltFreshly ground black pepper

Rinse peas and place in large sauce pot. Use metal

blade to chop garlic fine, about 10 seconds. Addonion and pulse until coarsely chopped, about 6 to 8pulses. Transfer to saucepot with peas. Add hamhocks and water. Bring to a boil over medium-highheat. Reduce heat, cover and simmer for 1 hour,stirring occasionally. Uncover and simmer untilhocks are tender, about 30 to 40 minutes. Stiroccasionally and add more water if necessary.Remove hocks and let them cool while preparingvegetables.

Cut carrot in feed-tube lengths, then halvelengthwise. Cut celery into feed-tube lengths, thenhalve lengthwise. Cut potato in half crosswise,then quarter halves lengthwise. Insert standardslicing disc. Stand vegetables upright in feed tubeand slice with medium to firm pressure. Reserve.

Pure soup with metal blade until smooth, about15 seconds. Return to sauce pot. Remove meatfrom hocks and pulse until coarsely chopped, 4 to6 pulses. Add to vegetables. Cover and simmer overmedium-low heat until tender, stirring occasionallyto prevent sticking. This will take about 20 minutes.Season to taste.

Yield 6 cups.


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31

MeatloafFor a spicier meat loaf, add a few drops of Tabascosauce and a teaspoon of Worcestershire sauce.

INGREDIENTS1 small onion, quartered1/3 cup loosely packed parsley leaves1-1/2 slices day-old bread, broken into pieces1-1/2 pounds boneless chuck, cut into

1-inch pieces*3 tablespoons milk*1 teaspoon salt1/8 teaspoon dried thyme leaves1 large egg

Preheat oven to 375F. Put all ingredients except eggin work bowl and pulse/chop 4 to 6 times. Then

process continuously until chopped fine. Add eggand pulse 4 or 5 times or until desired consistency isreached, watching carefully to avoid overprocessing.Pack mixture into loaf pan and bake at 350F.until cooked through, about 40 to 50 minutes.

*You can vary these ingredients by using a mixtureof beef, veal and pork or by replacing the milk withtomato juice.

Meatball Variation: Instead of making a meat loaf,shape mixture into balls of 2 tablespoons each,arrange them in single layer in baking dish and bakeat 375F. for about 25 minutes.

Yield 1-1/2 pounds of meatloaf.

ChiliKids love chili and its a versatile dish. Serve it onhot dogs, fill tacos or eat it plain. It freezes well forabout 6 months.

INGREDIENTS3 medium garlic cloves1 medium onion, quartered1 pound boneless beef chuck, chilled, fat

trimmed, cut into 1-inch cubes1-1/2 teaspoons whole cumin seed2 tablespoons vegetable oil2 tablespoons chili powder2 tablespoons paprika1 teaspoon salt1/8 teaspoon crushed red pepper1 8-oz. can whole tomatoes

1 cup water2 cups red kidney beans

Process garlic and onion with metal blade until finelychopped, about 15 seconds. Reserve. Process beefcubes until coarsely chopped, about 10 to 12 pulses.

Brown cumin in medium saucepot over mediumheat. Shake pan constantly and cook until cuminbegins to smoke, about 1 minute. Reserve.

Heat vegetable oil in same saucepot over mediumheat. Add garlic and onion; cook for 2 minutes.Add beef and cook, stirring often, until no pink colorremains, about 5 minutes.

Reduce heat to low. Stir in cumin, chili powder,paprika, salt and crushed red pepper; cookuncovered for 5 minutes, stirring occasionally.

Use metal blade to coarsely chop tomatoes.Add to saucepot with water and bring to boil,covered, over medium-high heat. Reduce heat tolow and simmer, partially covered, for 45 minutes,stirring occasionally. Stir in the beans andcook until heated through.

Garnish with shredded Cheddar or Monterey Jackcheese if desired.

Yield 4-1/2 cups.


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Chicken and Vegetable Stir-FryStir-frying and the food processor are a mosteffective combination for putting a meal on the tablein no time.

INGREDIENTS

3 pounds boneless/skinless chickenbreasts

2 red peppers, cored, seeded, stemmedand cut vertically into 3 slabs

8 scallions, cut to fit feed tube horizontally3 zucchini, cut to fit feed tube horizontally1 yellow squash, cut to fit feed tube

horizontally1/2 cup water3 tablespoons dry sherry

3 tablespoons soy sauce1 tablespoon Oriental sesame oil1/4 teaspoon freshly ground black pepper1 tablespoon cornstarch1-1/2 garlic cloves, peeled1 1-inch piece fresh ginger1/4 cup vegetable oil

Split chicken breasts lengthwise. Tuck ends under toform compact shapes of uniform thickness. Wrap

individually in plastic wrap and freeze on baking sheetuntil firm to the touch but easily pierced with the tipof a sharp knife.

Insert standard slicing disc. Stand peppers on longends and slice, using light pressure. Lay scallionpieces in feed tube horizontally and slice into slivers,using light pressure.

Insert shredding disc. Shred zucchini and squash,using light pressure. Remove and reserve vegetables.

Use metal blade to mix water, sherry, soy sauce,sesame oil, ground pepper and cornstarch untilsmooth, about 15 seconds. Reserve.

Use metal blade to finely chop garlic and ginger.Do not empty work bowl. Insert standard slicing disc.Unwrap chicken pieces and cut to fit feed tubevertically. Stand chicken pieces tightly in feed tube andslice, using firm pressure. Leave in work bowl.

Heat vegetable oil in skillet over medium-heat.Add chicken mixture and cook, stirring vigorously,until chicken is opaque, about 3-5 minutes.

Add vegetable mixture and stir-fry until crisp-tender,about 2 minutes. Add soy sauce mixture, cook,

stirring, until sauce thickens, about 1 minute. Serveover brown or white rice.

Yield 8 servings.


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Crab CakesThese delicate seafood cakes are perfect with drinks.If youre feeling festive, substitute cooked lobstermeat for half of the crabmeat.

INGREDIENTS

4 slices white bread, lightly toasted1 medium garlic clove, peeled1 small onion, peeled and quartered1 tablespoon unsalted butter1 tablespoon parsley leaves1 pound lump crabmeat, picked over to

remove cartilage1/4 cup mayonnaise1 large egg1 tablespoon lemon juice

1/4 teaspoon saltTartar sauce (see recipe on page 40)

Preheat oven to 375F. Break bread slices in quartersand process with metal blade to fine crumbs, about40 seconds. Reserve 1/4 of crumbs and put remainderin pie plate.

With machine running, drop garlic through feed tubeand process until finely chopped, about 10 seconds.

Add onion and chop fine, about 10 seconds. Meltbutter in a medium skillet over medium heat. Addgarlic/onion mixture and cook until golden brown,stirring, about 10 minutes.

Using metal blade chop parsley fine, about5 seconds. Add cooked onion mixture, crabmeat,mayonnaise, egg, lemon juice, salt and reservedbread crumbs; pulse until combined, about 8 times.

Form mixture into 1-1/2 inch cakes. (About 1/2ounce each.) Coat them with crumbs in pie plateand place on buttered baking sheet. (Recipe may beprepared ahead to this point and refrigerated up to 4hours.) Bake in preheated oven until golden brown,about 10 to 15 minutes. Serve with Tartar Sauce.

Yield 54 1/2- ounce crab cakes.


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V E G E T A B L E S

Mashed PotatoesThe shredding disc processes cooked potatoes tothe right texture. Be careful not to overprocess whenyou mix them with the other ingredients.

INGREDIENTS1/4 cup hot milk2 tablespoons butter, cut into 1-inch pieces1/2 teaspoon salt

Freshly ground black pepperPinch of nutmeg (optional)

3 large potatoes, peeled, boiledand drained

Put all ingredients except potatoes in work bowl and

insert shredding disc. Place potatoes in large feedtube and process. Leave in work bowl. Removeshredding disc and carefully insert metal blade.Pulse 2 or 3 times, until liquid is absorbed.Potatoes will become gluey if you overprocess.

Wonderfully light, fluffy mashed potatoes can alsobe made with the optional Whisk Attachment(DLC-855).

Yield 4 servings.

Potatoes au GratinYou can use baking or boiling potatoes for thiselegant dish.

INGREDIENTS

3 ounces Gruyre cheese, cut into1-inch cubes

2 medium garlic cloves1 medium onion, peeled and

quartered2-1/2 cups milk or half-and-half1 teaspoon salt

Freshly ground white pepper3 large potatoes (about 10 ounces each),

peeled and cut flat at ends

Preheat oven to 400F. and butter an 8-quart bakingdish. Process cheese with metal blade until it is finelygrated. Reserve. With machine running, drop onionand garlic through feed tube and process until finelychopped. Put onion/garlic mixture in a mediumsaucepan with milk, salt and pepper.

Insert shredding disc and shred potatoes, one at atime, using firm pressure on pusher. Add shreddedpotatoes to saucepan and bring mixture to a boilover medium-high heat, stirring continuously toprevent scorching.

Spread potato mixture in prepared baking dish andsprinkle with reserved cheese. Bake for 25 minutes,or until potatoes are tender and cheese is golden.Let stand for 10 minutes before serving.

Yield 16 servings.


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Shredded Carrots and ZucchiniBecause shredded vegetables cook so quickly,all their natural flavor and crispness is preserved.

INGREDIENTS3 medium carrots, peeled

2 medium zucchini1/4 cup unsalted butter

SaltFreshly ground black pepper to taste

1/2 teaspoon chopped fresh tarragon or1/4 tsp. dried

Cut carrots and zucchini to fit feed tube horizontally.Process with shredding disc.

Melt butter in large skillet over medium-high heat.Add shredded vegetables, salt and pepper. Coverand cook until crisp, about 2 or 3 minutes.Season with tarragon.

Yield 4 servings.

Sliced Tomatoes on Shredded LettuceYou can prepare all the elements of this salad inthe work bowl.

INGREDIENTS1/4 cup parsley leaves, loosely packed1 medium shallot, peeled1-1/2 tablespoons red-wine vinegar4-1/2 tablespoons safflower oil1/2 teaspoon Dijon-style mustard1/2 teaspoon sugar1/2 teaspoon salt

Freshly ground black pepper4 firm, ripe, medium tomatoes,

cored and cut flat at ends1 medium head romaine lettuce, washed

Use metal blade to finely chop parsley and shallots.Add oil, vinegar, mustard, salt and sugar throughthe feed tube while the machine is running. Leave inwork bowl. Remove metal blade and insert standardslicing disc. Slice tomatoes, using light pressure.

Cut lettuce into sections to fit feed tube. Insertstandard slicing disc and slice lettuce, usingmedium pressure.

Transfer contents of work bowl to platter, arrangingtomatoes over lettuce in an attractive pattern.

Yield 6 servings.

TIP: When preparing a meal, make the disheswith the least amount of wet ingredients first.In many cases, wiping the bowl with a paper

towel between recipes is sufficient.


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Creamy Cole SlawCole slaw only takes minutes to prepare when youdont have to slice the cabbage by hand.

INGREDIENTS1/4 cup loosely packed parsley leaves1 1-oz. piece peeled onion1/3 cup mayonnaise1/2 tablespoon red wine vinegar1/4 teaspoon salt1/4 teaspoon freshly ground black pepper1/2 large carrot, peeled1/2 medium head green cabbage

Process parsley with metal blade until minced. Addonion and process until minced. Add all remaining

ingredients, except carrot and cabbage; process5 seconds to combine. Remove metal blade.

Cut carrot in half crosswise. Core cabbage and cut itinto wedges. Insert shredding disc and shredcarrot, using firm pressure. Insert thin slicing discand slice cabbage, using firm pressure. Addcontents of work bowl to mixing bowl and toss tocombine. Adjust seasoning. Serve immediately orrefrigerate for up to 24 hours. Before serving, drain

excess liquid and adjust seasoning. Serve chilled.

Yield 5 cups.

Shredded Carrot SaladThe brilliant colors of carrots and peas make thisfresh and simple salad a welcome addition to aparty buffet table.

INGREDIENTS2 pounds young carrots, peeled3 large scallions, trimmed in 1-inch pieces1/4 cup fresh lemon juice1/4 cup vegetable oil1 teaspoon salt1 teaspoon sugar

Pinch of allspicePinch of cinnamonFreshly ground black pepper

1/2 cup cooked peas, fresh or frozen

Cut carrots to fit feed tube horizontally. Parboilthem in salted water until you can just pierce themwith the tip of a sharp knife, about 3 to 5 minutes.Drain and rinse under cold water. When cool, blotdry with paper towels.

Process scallions with metal blade until they arefinely chopped. Add lemon juice, oil, salt, sugar,allspice, cinnamon, and pepper; process for about3 seconds. Leave the dressing in the work bowl.

Insert shredding disc. Pack carrots horizontallyin feed tube and shred, using medium pressure.Transfer contents of work bowl to serving bowl.Add peas and toss gently to coat all ingredientswith dressing. Serve cold or at room temperature.Adjust seasoning just before serving.

Yield 8 servings.

S A L A D S


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PestoA classic pasta sauce from Italy. One cup is enoughfor 1 pound of pasta. Its also good on boiledpotatoes or in soups.

INGREDIENTS4 ounces imported Parmesan cheese, at

room temperature, cut into1-inch (2.5cm) pieces

4 small garlic cloves2-2/3 cups tightly packed fresh basil leaves1/3 cup pine nuts3/4 teaspoon salt1/3 cup olive oil

Use metal blade to chop cheese and garlic, about30 seconds. Add remaining ingredients, except

oil, and process until combined, about 8 pulses.With machine running, pour oil through feed tube.Process until combined, about 10 seconds. Scrapebowl and continue processing until smooth, about20 seconds.

Pesto keeps for up to 5 days in the refrigerator and italso freezes well. Some people prefer to omit the cheesewhen freezing pesto and add it just before serving.

Yield 1-1/3 cups.

No-Cook Cranberry-Orange RelishOnly 1 cup of sugar sweetens 1 pound of cranberries.Most cooked relishes call for 2 cups of sugar.

INGREDIENTS2 cups fresh cranberries1/2 navel orange, unpeeled and quartered1/2 cup sugar

Use metal blade to coarsely chop fruit, about 8 to 10pulses. Add sugar and process to combine, about 20seconds. Store in refrigerator.

Yield 1-3/4 cups.

Mexican SalsaServe this sauce as a topping for tacos, or withgrilled fish or chicken. It is best when fresh; itmay become slightly bitter after standing a day.

INGREDIENTS2 jalapeo peppers*1/3 cup packed cilantro leaves**1 tablespoon lime juice1/8 teaspoon salt5 medium tomatoes, cored and quartered1 medium onion

Use metal blade to process peppers and cilantrountil finely chopped, about 20 seconds. Scrape bowl.Add lime juice and salt; pulse twice to combine.

Add tomatoes and onions; pulse until coarselychopped, about 10 to 12 times.

Transfer to serving dish. Stir and serve within1 or 2 hours.

*Handle hot peppers with care. Their oil mayirritate your skin and cause your eyes to sting.Wash hands after handling them.

** Substitute flat-leaf parsley if cilantro is not

available.Yield 2-2/3 cups.

Raspberry SauceA fine finish for ice cream, sherbet or cake. Youcan substitute strawberries for the raspberries.

INGREDIENTS1 10-oz. package frozen

raspberries in syrup, thawed

1 tablespoon honey

Use metal blade to pure raspberries and honeyfor 30 seconds. Transfer to fine sieve placed overa mixing bowl. Press solids through the sieve withback of spoon and discard seeds. Serve at roomtemperature or warm slightly to serve overice cream.

Yield 1 cup.


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Classic Mayonnaise with Cooked EggsAdding oil very slowly is essential for the mayon-naise emulsion the hole in the pusher adds the oilat just the right speed for success. Flavored vinegaror fresh or dried herbs can be added for a flavoredmayonnaise.

INGREDIENTS2 large egg yolks2 tablespoons wine vinegar or lemon juice2 tablespoons water1 teaspoon granulated sugar1 teaspoon dry mustard powder1/2 teaspoon kosher salt1/8 teaspoon ground white pepper1 cup flavorless vegetable oil

Have a shallow pan of ice water ready. In a smallskillet, use a whisk to stir together the egg yolks,vinegar or lemon juice, sugar, dry mustard, salt, and

pepper until completely blended. Cook over verylow heat, stirring constantly, until the mixture bub-bles in 1 or 2 places do not allow eggs to scram-ble. Remove from the heat and place in the icewater bath, stir to cool down.

Insert the metal blade. Place the egg mixture in thework bowl. Cover and insert the pusher. Turn themachine on and add half the oil to the pusher, the oilwill run through the pusher very slowly into the

work bowl to create the emulsion. When it hastotally run through, add the remaining oil to thepusher, as the emulsion is made, the sound of themachine will become deeper. Transfer mayonnaiseto a container, cover and chill until ready to use.Will keep for 2 to 3 days in the refrigerator.

Herb Mayonnaise: Add 1/4 cup tightly packed freshgreen herbs when you put in the egg.Recommended herbs are parsley, dill and tarragon,with stems removed.

Tarter Sauce: Triple the amount of lemon juice.When mayonnaise is finished, add these ingredients:3 small gherkins, 1/4 small onion, 1 tablespooncapers, 1 tablespoon bottled horseradish and 3drops Tabasco sauce. Process until gherkins andonion are chopped fine, about 10 seconds

Yield 1-1/4 cups mayonnaise.Recipe may be doubled.

Pastry CreamSpread about one cup of this cream in a cooked9-inch tart shell and arrange sliced fresh fruit on top.

INGREDIENTS1-1/4 cups milk2 large egg yolks1/4 cup sugar1/2 teaspoon vanilla extract3 tablespoons all-purpose flour2 tablespoons unsalted butter, softened

Bring milk to boil in small saucepan over mediumheat. Insert metal blade and add egg yolks, sugar,vanilla and flour. Process until just combined.With the machine running pour hot milk throughfeed tube in steady stream. Return mixture tosaucepan and whisk over medium heat until it boils.Reduce heat to low and simmer for 2 minutes,whisking constantly. Remove from heat and stir in

butter. Cool to lukewarm before using.

Yield 1-1/2 cups.

Chocolate SauceYou can make a delicious chocolate sauce in 1minute! No more worries about melting chocolateon top of the stove.

INGREDIENTS

5 ounces semi-sweet chocolate,broken into 1/2-inch pieces1/4 cup super-fine sugar1/3 cup very hot water

Use metal blade to coarsely chop chocolate andsugar, about 6 pulses. Then process continuouslyuntil chopped to a fine powder, about 60 seconds.With machine running, slowly pour hot waterthrough feed tube. Process until chocolate melts,about 45 seconds, stopping once to scrape bowl.

Mint variation: Add 1 tablespoon of peppermintextract, crme de menthe or peppermint schnappsto water after it is heated.

Yield 7/8 cup.


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Basic PastryThis is the basic dough for pies, tarts and quiches.

INGREDIENTS2-2/3 cups all-purpose flour2 sticks very cold unsalted butter,

cut into 1-inch pieces1 teaspoon salt1/2 cup ice water

Use metal blade to process flour, butter and saltuntil mixture is like coarse meal, about 8 seconds.Add ice water and pulse until dough begins to clumptogether. Do not let it form a ball. Divide dough intothree equal parts and put each in a plastic foodstorage bag. Work through bag to press doughtogether into a ball, then flatten into a disc.Refrigerate dough for at least 1 hour.

Roll each disk of dough on lightly floured surfaceinto a circle about 1/8 inch thick. Press into place inpie pan. Use kitchen shears to trim dough, leaving1-inch overlap beyond pan. Fold overlap underand pinch crust to form decorative edge. Prickbottom and sides with fork and refrigerate crust for30 minutes, or until firm.

Preheat oven to 400F. 15 minutes before baking.

Line pie shell with parchment paper and fill it withuncooked beans or rice. Bake for 12 minutes.Remove paper, beans or rice. Prick shell againand bake it 6 minutes longer, or until it is lightlybrowned. Remove shell from pan and let cool onwire rack.

Yield 3 9-inch pie shells.

Fruit Tart Variation:Use a 9-inch tart pan instead of a pie pan. Bakeshell according to above directions. When cookedshell is thoroughly cool, fill with about 1 cup ofpastry cream (see recipe on page 38.) Arrangesliced, fresh fruit (kiwi, peaches, raspberries, etc.)decoratively on top.


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40

Corn BreadThis a particularly moist and flavorful corn breadwhich is best served warm.

INGREDIENTS4 tablespoons butter1 cup yellow cornmeal1 cup all-purpose flour2 tablespoons sugar1/3 tablespoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt1-1/3 cups buttermilk2 large eggs1/2 cup fresh, frozen or canned corn kernels

Preheat oven to 425F. Melt butter in a 9x 9 bakingpan. Coat sides and bottom of pan with melted butter;Reserve.

Use metal blade to process dry ingredients untilcombined, about 10 seconds. Add melted butter,buttermilk and eggs; process until mixed, about 5seconds. Scrape work bowl and gently stir in cornkernels.

Pour into prepared pan and bake until a toothpickinserted in center comes out clean, about 25 minutes.

Muffin Variation: For corn muffins, pour batter intogreased, standard-size muffin tins. Fill them 3/4 full.Bake in preheated 425F. oven for about 25 minutes.Makes 8 muffins.

Coffee CakeThis makes an excellent breakfast or brunch cake.Also serve as a sweet addition to lunch or supper.

INGREDIENTS1 package dry yeast2 tablespoons sugar, divided1/4 cup warm water1/3 cup sour cream1/4 cup cold milk1 large egg1 teaspoon vanilla3 cups flour4 tablespoons cold butter, in 1 inch pieces1/2 teaspoon salt2 tablespoons melted butter, divided

Filling1/2 cup light brown sugar

1/2 cup dates, cut into 1-inch pieces1/2 cup pecans1 teaspoon cinnamon

In a 2-cup liquid measure dissolve yeast and 1tablespoon sugar in warm water. Let stand untilfoamy. Stir together the sour cream, milk, egg andvanilla extract and add to the yeast mixture.

Using the metal blade, process flour, cold butter, salt

and remaining sugar for 10 seconds. With machinerunning, add yeast mixture through feed tube insteady stream as fast as flour absorbs it. Afterdough cleans inside of work bowl, continue processing40 seconds more to knead it.

Shape dough into ball and place it in lightly flouredplastic food storage bag. Squeeze out air and closetop with wire twist. Let rise in warm place untildouble in size, about 1 hour.

Roll dough on lightly floured surface into 20x12-inch rectangle. Brush with 1 tablespoon of meltedbutter. With remaining butter, brush inside of a9x13-inch pan.

Use metal blade to combine brown sugar, dates,pecans and cinnamon until coarsely chopped, about45 seconds. Spread filling over dough. Roll doughup, jelly-roll fashion, from long side.Continued on page 41.


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Use sharp knife to cut rolled dough into 3/4-inchslices. Place slices in pan, cut side up, and let riseuntil doubled in size.

Preheat oven to 375F. 15 minutes before baking.Bake coffee cake until golden and bubbly, about 20to 25 minutes. Serve warm.

White BreadWe used unbleached all-purpose flour and hadgreat results.

INGREDIENTS1 package dry yeast1/3 cup warm water1 tablespoon sugar5 cups all-purpose flour4 tablespoons unsalted butter, cut into

1-inch size pieces

1-1/2 teaspoons salt1-1/3 cups ice water

Vegetable oil for pans

Stir yeast and sugar into warm water in 2-cupmeasure and let stand until foamy, 3 to 5 minutes.Use dough blade to process flour, butter and saltfor 20 seconds. Add ice water to yeast mixture.

With machine running, pour liquid through feed tube

in steady stream, only as fast as flour absorbs it.Continue processing until dough cleans inside ofwork bowl and forms a ball. Then let machine runfor 60 seconds to knead dough.

Shape dough into ball and place in lightly flouredplastic storage bag. Squeeze out air and close endwith wire twist, allowing space for dough to rise.Let rise in warm place until dough has doubled insize, about 1 to 1-1/2 hours.

Punch dou

Documents

Cuisinart Manual Dlc-8s