Cuisinart PowerSelect CHM-5SSA Service manual

INSTRUCTION AND
RECIPE BOOKLET
CHM-5SSA
Po w e rSe l e c t Electronic Hand Mixer
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

CONTENTS
Important Safeguards ........... 2
Introduction ................... 2
Features and Benefits........... 3
Use and Care.................. 4
Quick Reference Guide.......... 4
Recipes ...................... 4
Warranty......................30
IMPORTANT
SAFEGUARDS
When using an electrical appliance,
basic safety precautions should
always be followed including the
following:
1. Read all instructions.
2. To protect against risk of electrical
shock, do not put the hand mixer
or cord in water or other liquid.
If hand mixer or cord falls into
liquid, unplug the cord from outlet
immediately. Do not reach into
the liquid.
3. To avoid possible accidental injury,
close supervision is necessary
when any appliance is used by
or near children.
4. UNPLUG FROM OUTLET WHEN
NOT IN USE, BEFORE PUTTING
ON OR TAKING OFF PARTS, AND
BEFORE CLEANING.
5. Avoid contact with moving
parts. Keep hands, hair, clothing,
as well as spatulas and other
utensils away from beaters during
operation to reduce risk of injury
to persons, and/or damage to
the mixer.
6. Remove beaters from the mixer
before washing.
7. Do not operate any appliance
with a damaged cord or plug
after the appliance malfunctions,
or is dropped or damaged in any
manner. Return appliance to the
nearest authorized Cuisinart
service facility for examination,
repair, or mechanical or electrical
adjustment.
8. The use of attachments not
recommended by Cuisinart may
cause fire, electrical shock, or risk
of injury.
9. Do not use outdoors or anywhere
the cord or mixer might come into
contact with water while in use.
10. To avoid possibility of mixer being
accidentally pulled off work area,
which could result in damage to
the mixer or in personal injury,
do not let cord hang over edge
of table or counter.
11. To avoid damage to cord and
possible fire or electrocution
hazard, do not let cord contact
hot surface, including the stove.
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
INTRODUCTION
For all your favourite recipes.
The PowerSelect 5-Speed Hand
Mixer is housed in stainless steel –
an elegant finish for a kitchen basic.
Cuisinart engineering makes it a top
performer, too; use it to whip lighter-
than-air meringues to creamy mashed
potatoes to substantial cookie dough.
You'll love the simple operation.
The speed control dial slides into
position with the touch of the thumb.
It's comfortable to handle, and easy
to clean.
2

FEATURES
AND BENEFITS
220 Watts of Power
Powerful enough to easily cut through
a double batch of cookie dough or
butter right out of the refrigerator.
Maximum Comfort
Balanced to do more work for
you. The shape of the unit allows
maximum possible power and
balance. Stress-free grip provides
unparalleled comfort and control,
even during extended mixing.
1. Speed Control
Provides fingertip control of
all speeds.
2. Exclusive Rotating Swivel Cord
Unique swivel cord can be
positioned for comfort with
right- or left-handed use.
(patent pending)
3. Spatula Included
4. Beater Release Button
Conveniently located for easy
ejection of beaters.
5. Extra-Long Beaters
Two extra-long, extra-wide beaters
for superior mixing, faster aerating,
and whipping. Designed with no
centre post to prevent ingredients
from clogging up beaters. Beaters
are easy to clean and dishwasher
safe.
6. Dough Hooks
Great for preparing and kneading
yeast doughs such as pizza,
homemade breads and rolls.
Easy to clean and dishwasher safe.
7. Whisk
Professional 8cm-diameter whisk
adds volume to whipped cream
and creates stiff, fine-textured egg
whites. Provides superior whipping
and aerating.
8. Heel Rest
Allows mixer to rest squarely
on countertop.
9. Easy-to-Clean Housing (not shown)
The PowerSelect Mixer has a
smooth, sealed base; it wipes
clean instantly.
3
4. 8.
5.
2.
2.
6.
7.
1.
3.

4
Larger
Hole
Collar
USE AND CARE
Inserting Beaters
1. Unplug the mixer and set
the speed control to the
OFF position.
2. Insert beater with collar into
larger hole. Push beater in until it
clicks into place. Insert the beater
without collar into the smaller
hole. Push beater in until it clicks
into place.
Cleaning and Removing Beaters
1. Before cleaning the PowerSelect
Mixer, set the speed control switch
to OFF and unplug it from the wall
outlet. Press down on the beater
eject button and remove beaters
from the mixer. Wash the beaters
after each use in hot, soapy water
or in a dishwasher.
2. NEVER PUT THE MOTOR
HOUSING IN WATER OR OTHER
LIQUID TO CLEAN. Wipe with a
damp cloth or sponge. Do not use
abrasive cleansers, which could
scratch the surface.
QUICK
REFERENCE GUIDE
Mixing Techniques
The PowerSelect Mixer should
always be set on the lowest speed
when you start mixing.
Speed 1
 •Startmixingmost
ingredients together
 •Combinedryingredients
 •Creambutterandsugartomix
 •Mixheavycookiedoughs
 •Mashpotatoes/squash
 •Addnuts,chips,driedfruitto
doughs and batters
 •Addflourtobatters,orliquidsto
dry ingredients
 •Startmixingfrostings
 •Startmixingcakemixes
Speed 2
 •Addeggstobatters/doughs
 •Starttowhippotatoes/squash
 •Mixpuddingbatters
Speed 3
 •Completebeatingcakemixes
 •Mixscratchcakebatters
 •Creambutterandsugaruntillight
and fluffy
 •Completemixingfrostings
 •Whippotatoes/squash
 •Beatwholeeggs/yolks
 •Startwhippingcream
Speed 4
 •Completewhippingcream
Speed 5
 •Whipeggwhites
 •Whipbutterorcreamcheeseto
light and fluffy consistency for
dips and spreads
RECIPES
Mixing Tips
•Alwaysreadentirerecipeand
measure all ingredients before
beginning the mixing process.
•Forbestresults,donotmeasureflour
directly from the bag. Pour into a
container or bowl, scoop out the
flour and level with the back of a
knife or spatula. For flour stored in a
container, stir before measuring.
•Eggs,butterorcreamcheese
combine more thoroughly at room
temperature.
•Removebutterfromrefrigeratorfirst
and cut into 1.5cm pieces, then
measure out remaining ingredients for
recipe. This will hasten the softening
process. Do not warm butter for
baking in a microwave unless
instructed to do so.
Microwaving can
melt butter; melted butter will change
the final product.
•Thebestcheesecakesaremade
when the eggs and cream cheese

are a similar room temperature.
While the Cuisinart®PowerSelect
hand mixer can easily mix cold
cream cheese,
the trick is not to add
too much air, which can cause cracking.
•Forbestresults,useheavycream,
cold
from the refrigerator,
for whipped cream.
•Forbestresults,whipeggwhitesin
a spotlessly clean stainless steel or
glass mixing bowl. If available, use a
copper mixing bowl.
•Chocolatechips,nuts,raisins,etc.
can be added using speeds 1 or 2 of
your hand mixer.
•Toseparateeggsforanyrecipe,
break them one at a time into a
small bowl, gently remove yolk, then
transfer egg whites to spotlessly
clean mixing bowl. If a yolk breaks
into the egg white, reserve that egg
for another use. Just a drop of egg
yolk in the white will prevent the
whites from whipping properly.
•Toachievethebestvolumewhen
whipping egg whites, the mixing bowl
and beaters must be spotlessly clean
and free of any fat, oil, etc. (Plastic
bowls are not recommended for
whipping egg whites.) The presence
of any trace of fat or oil will prevent
the egg whites from increasing in
volume. Wash bowl and attachments
thoroughly before beginning again.
•Occasionallyingredientsmaystickto
the sides of the mixing bowl. When
this occurs, turn mixer off and scrape
the sides of the bowl with a rubber
spatula.
SWEETS
Cinnamon Muffins
These tasty muffins are just right for
a holiday bread basket.
Makes 12 regular or 24 mini muffins
cooking spray
2 cups unbleached all-purpose flour
3 tablespoons brown sugar, packed
1 tablespoon baking powder
1 teaspoon cinnamon
1⁄4teaspoon salt
2 large eggs
1 cup evaporated skimmed milk (not
reconstituted), or whole milk
1⁄4cup unsalted butter, melted
and cooled
Preheat the oven to 190°C. Spray
12 regular or 24 mini muffin cups.
Place the flour, brown sugar, baking
powder, cinnamon, and salt in a
medium bowl. Mix on Speed 1 for
30 seconds to combine and break up
brown sugar; reserve.
Place the eggs in a second bowl.
Beat on Speed 2 until slightly foamy,
30 seconds. Then mixing on Speed 3,
add the milk and melted butter; mix
for 15 seconds. Pour over the dry
ingredients, and use Speed 1 to
stir in until the ingredients are just
moistened. Scoop into the prepared
muffin cups. Bake in the preheated
oven: 18–20 minutes for regular
muffins, 14 to 16 minutes for mini
muffins, until lightly browned and
springy to touch in the centre.
Serve warm with Maple Orange
Butter. (Muffins may be made
ahead and frozen. Thaw and
warm before serving.)
Nutritional information per serving
(1 regular or 2 mini muffins):
Calories 155 (29% from fat) • carb. 22g
• pro. 5g • fat 5g • sat. fat 2g • chol. 46mg
• sod. 208mg • calc. 141mg • fibre 1g
Maple Orange Butter
Maple Orange Butter also makes a great spread
for pancakes, waffles, biscuits or scones.
Makes 3⁄4cup
1⁄2cup unsalted butter, room
temperature
2 tablespoons maple syrup
(not pancake or sugar syrup)
zest of 1 orange, finely chopped
Use Speed 3 to beat butter in a mixing
bowl until light and fluffy, about 1
minute. Add maple syrup and orange
zest; beat on Speed 3 for 1 minute
longer until fluffy and completely
combined.
Nutritional information per serving (1 tablespoon):
Calories 76 (88% from fat) • carb. 2g
• pro. 0g • fat 8g • sat. fat 5g • chol. 21mg
• sod. 1mg • calc. 6mg • fibre 0g
5

Double Chocolate Walnut
Brownie Drops
A brownie in a bite!
Makes 26
60g unsweetened chocolate, chopped
11⁄2cups all-purpose flour
1⁄2teaspoon baking powder
1⁄2teaspoon salt
8 tablespoons unsalted butter,
cut in 8 pieces
1⁄2cup granulated sugar
1⁄2cup brown sugar, firmly packed
1 large egg
11⁄2teaspoons vanilla extract
2⁄3cup mini chocolate morsels
2⁄3cup chopped walnuts
powdered sugar for garnish
Melt the chocolate in a double boiler
over hot water or in a microwave
according to manufacturer’s
directions. Let cool. Preheat oven
to 175°C. Line baking sheets with
parchment or nonstick baking
liner sheets.
Place the flour, baking powder and
salt in a medium bowl; mix on Speed
1 for 20 seconds to combine. Reserve.
Place the butter and sugars in a
medium bowl. Mix on Speed 2 for 30
seconds, then mix on Speed 4 until
light and fluffy, 2 minutes. Add the egg
and vanilla, mixing on Speed 2 until
combined, 20 seconds. Add melted,
cooled chocolate, mix 20 seconds on
Speed 1. Add flour mixture, mix on
Speed 1 until combined, 30 seconds.
Add chocolate morsels and walnuts,
and mix on Speed 1 to blend,
10 seconds.
Scoop out dough in 11⁄2tablespoon
amounts onto prepared baking sheets.
(For ease, speed and uniformity, you
may use a #40 ice cream scoop.)
Bake in the preheated oven for 10–12
minutes. Let cool on pans 2 minutes,
then transfer to a wire rack to cool
completely. Just before serving, dust
lightly with powdered sugar if desired.
Nutritional information per serving:
Calories 151 (48% from fat) • carb. 18g
• pro. 2g • fat 8g • sat. fat 4g • chol. 18mg
• sod. 59mg • calc. 15mg • fibre 1g
Oatmeal Monster Cookies
An old Cuisinart favourite!
Makes 5 dozen cookies
2 cups all-purpose flour
11⁄2teaspoons baking soda
1 teaspoon salt
11⁄3cups butter
11⁄3cups light brown sugar
11⁄3cups sugar
2 large eggs
11⁄2teaspoons vanilla extract
4 cups quick-cooking oats
2⁄3cup chopped pecans
2⁄3cup chocolate chips
(semisweet or milk)
2⁄3shredded coconut
2⁄3cup M&M’s®
2⁄3cup raisins, dried cranberries
or dried tart cherries
cooking spray
Preheat oven to 175°C. Combine flour,
soda and salt in a small bowl; reserve.
In a large mixing bowl, cream butter
and sugars on Speed 2 until light and
fluffy, about 1 to 2 minutes. Add eggs
and vanilla; beat on Speed 1 until well
blended, about 1 minute.
Add flour mixture to creamed mixture
in 4 additions; beat on Speed 2 after
each addition until well blended. Add
oats in 4 additions; beat on Speed 2
after each addition until well mixed.
Add pecans and continue beating
on Speed 2 until just blended.
Add chocolate chips and next 3
ingredients; continue mixing on Speed
2 until well blended, about 20 to 30
seconds.
Spray baking sheets with cooking
spray or line with parchment paper.
Drop dough by rounded tablespoons,
2 inches apart, onto baking sheet and
bake until golden brown, about 10
to 12 minutes. Remove from baking
sheet and cool on wire rack.
Nutritional information per cookie:
Calories 165 (40% from fat) • carb. 23g
• pro. 2g • fat 7g • sat. fat 4g • chol. 18mg
• sod. 91mg • calc. 25mg • fibre 1g
6

Lemon-Lime Sugar Cookies
Cookies with a little “zest”!
Makes 50 cookies
4 cups all-purpose flour
2 teaspoons baking soda
1⁄2teaspoon salt
1⁄2cup (1 stick) unsalted butter,
cut in 8 pieces
21⁄2cups granulated sugar, divided
1⁄2light corn syrup
2 large eggs
zest of 1 lemon (bitter white pith
removed), finely chopped
zest of 1 lime (bitter white pith
removed), finely chopped
1 teaspoon lemon extract
1 teaspoon lime extract
Preheat oven to 175°C. Line baking
sheets with parchment.
Place the flour, baking soda, and
salt in a medium bowl. Use Speed
1 to blend and aerate, 20 seconds.
Reserve.
Place the butter and 2 cups of the
sugar in a large bowl. Use Speed 1 to
blend, 30 seconds. Cream until light
and fluffy using Speed 3, 11⁄2minutes.
Add syrup, eggs, and zests. Mix on
Speed 2 for 30 to 40 seconds until
smooth. Add extracts; mix on Speed
2 for 30 seconds. Add dry ingredients
separately; mix on speed 1 until each
is incorporated.
Using 11⁄2tablespoons of dough,
shape into round balls and dip in
remaining sugar to coat. (For ease and
speed, use a number 40 ice cream
scoop.) Arrange balls on parchment-
lined baking sheet 6cm apart. Press
each ball gently with the bottom of a
flat glass. Bake in preheated 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.
Tip: to chop zest easily, place zest in
work bowl of a Cuisinart®MiniPrep
Plus with 1⁄4cup of the sugar from the
recipe. Pulse on chop 10–15 times,
then process continuously until finely
chopped, 30 to 40 seconds.
Nutritional information per cookie:
Calories 116 (31% from fat) • carb. 19g
• pro. 1g • fat 15g • sat. fat 2g • chol. 13mg
• sod. 72mg • calc. 5mg • fibre 0g
Chewy Oatmeal Graham Cookies
These yummy cookies may just become your all-time
favourites. They’re loaded with goodies and sure to
wow family and friends.
Makes about 45 5cm cookies
11⁄2cups rolled oats
(regular, not prepared)
11⁄2cups all-purpose flour
1 cup granita crumbs
1 teaspoon baking soda
1 teaspoon cinnamon
1⁄2teaspoon ground ginger
1⁄2teaspoon salt
1 cup unsalted butter, cut in to
16 pieces, at room temperature
3⁄4cup granulated sugar
3⁄4cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup dried cranberries
1 cup golden raisins
Preheat oven to 175°C. Line baking
sheets with parchment or nonstick
baking sheet liners.
In a small bowl, combine oats, flour,
graham cracker crumbs, baking soda,
cinnamon, ginger, and salt. Stir to
blend; reserve.
Place the butter and both sugars in a
large bowl. Insert the stainless steel
beaters. Mix on Speed 1 until creamy,
about 1 minute; scrape bowl. Mix on
Speed 4 for 1 minute until creamed.
Mix in eggs and vanilla on Speed 2,
30 seconds. Add the flour mixture in
2 additions, mixing on Speed 2. Add
7

dried cranberries and raisins, mix on
Speed 2 until combined, about 20
seconds.
Drop by rounded tablespoonfuls –
about the size of a walnut, to prepared
baking sheets (#50 ice cream scoop).
Bake for 9 to 11 minutes, or until
set. Cool for 2 minutes on baking
sheets, remove to wire racks to cool
completely.
Nutritional information per cookie:
Calories 127 (% from fat) • carb. 17g • pro. 2g
• fat 5g • sat. fat 3g • chol. 20mg
• sod. 83mg • calc. 9mg • fibre 1g
Classic Snickerdoodles
An old-fashioned cookie with a
whimsical name.
Makes 48 cookies
23⁄4cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1⁄4teaspoon salt
1 cup unsalted butter, softened
11⁄2cups sugar
2 eggs
1 teaspoon vanilla
Cinnamon Sugar Coating:
3 tablespoons sugar
2 to 4 teaspoons ground cinnamon
Combine flour, cream of tartar, baking
soda and salt in a small bowl. Stir to
blend; reserve.
Insert the stainless steel beaters.
Place the butter and sugar in a
medium bowl. Cream using Speed 2
until light and fluffy, about 1 minute.
Add the eggs one at a time and
beat on Speed 4 after each addition.
Add the vanilla and continue beating
on Speed 4 until well-blended,
about 20 seconds.
Add the flour mixture to the creamed
mixture in 2 additions; beat on Speed
2 after each addition until well-mixed,
about 40 seconds. Cover with plastic
wrap or waxed paper and refrigerate
for at least 2 hours.
Stir together 3 tablespoons sugar
and cinnamon in small bowl. Shape
rounded tablespoonfuls of chilled
dough into 2.5cm balls; roll in sugar
mixture. Place 5cm apart onto
prepared cookie sheets. Bake for 11
to 14 minutes or until edges are lightly
browned. Cool on cookie sheet for
2 to 3 minutes; transfer to a rack to
cool completely. Cool cookie sheets
completely between batches.
Nutritional information per cookie:
Calories 87 (42% from fat) • carb. 12g • pro. 1g
• fat 4g • sat. fat 2g • chol. 19mg
• sod. 56mg • calc. 3mg • fibre 0g
Almond Thumbprints
Fill these treats with your favourite preserves – use a
variety for a pretty presentation.
Makes 4 dozen 51⁄2cm cookies
21⁄2cups all-purpose flour
11⁄4cups finely ground almonds
1⁄2cup + 2 tablespoons powdered sugar
1⁄2cup + 2 tablespoons granulated
sugar, divided
3⁄4teaspoon baking powder
1⁄2teaspoon salt
11⁄4cups unsalted butter (21⁄2sticks),
room temperature, divided
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon almond extract
1⁄2cup fruit preserves, warmed
With the Cuisinart®Hand Mixer on
Speed 1, combine the flour, almonds,
powdered sugar, 1⁄4cup + 1 tablespoon
granulated sugar, baking powder and
salt, for 5 seconds. Reserve.
In a large bowl, cream butter with the
remaining sugar, starting with the
Mixer on 1 and increasing speed to
3. Scraping bowl once or twice, beat
until mixture is light and fluffy about 3
minutes. Add egg, vanilla and almond
extracts, beating for 10 to 15 seconds
on Speed 1. Sprinkle 1⁄2of the flour
mixture over the top.
Incorporate flour with the mixer on 1,
for 10 seconds, or until just combined;
do not overbeat. Repeat with
remaining flour.
8

Transfer the dough to a bowl and
cover or place in a resealable plastic
bag and refrigerate until firm, about 1
hour or overnight.
Heat oven to 175°C. Line 3 baking
sheets with parchment paper. Roll
dough into 3cm balls. Place the dough
balls on the prepared baking sheets,
5cm apart. Make a depression in the
centre of each cookie with fingertip
or the handle of a wooden spoon.
Bake cookies for 10 minutes.
Remove cookie sheets from oven.
Use the back of a round 1 teaspoon
measuring spoon to re-form
the depressions in the cookies.
Fill each depression with
1⁄2 teaspoon preserves.
Continue baking cookies until light
golden brown around the edges,
about 8 minutes longer. Cool on
baking sheets for 2 minutes,
then transfer to rack to cool
completely.
Can be made ahead and stored in
airtight container at room temperature
between sheets of waxed paper.
Nutritional information per cookie:
Calories 133 (56% from fat) • carb. 13g • pro. 2g
• fat 9g • sat. fat 3g • chol. 17mg
• sod. 32mg • calc. 24mg • fibre 1g
Chocolate Chip Shortbread
These tender butter cookies are great
with tea.
Makes about 4 dozen cookies
1 cup unsalted butter,
room temperature
3⁄4cup firmly packed brown sugar
11⁄2teaspoons pure vanilla extract
2 cups all-purpose flour
1 cup miniature semisweet
chocolate chips
granulated sugar for garnish
Preheat oven to 175°C.
Insert the stainless steel beaters.
Place the butter and brown sugar in
a medium bowl. Cream butter and
brown sugar, starting on Speed 1
and increasing the Speed to 3, for 3
minutes or until light and fluffy. Scrape
bowl and beat in vanilla, 30 seconds.
Sprinkle 1⁄2of the flour over the top
and mix on 1 until incorporated, about
20 seconds. Sprinkle the remaining
flour and mix until a dough begins
to form, about 45 seconds. Stir in
chocolate chips using Speed 1.
Roll dough into 3cm balls and place
about 7.5cm apart on ungreased
cookie sheets. Using the bottom
of a drinking glass which has been
smeared with a little bit of butter, dip
it in sugar, and flatten each cookie to
about 1cm. Bake for about 12 minutes
until cookies are just beginning brown
on edges.
Cool on baking sheets for 2 minutes,
then transfer to a rack to cool
completely.
Nutritional information per cookie:
Calories 79 (57% from fat) • carb. 8g
• pro. 1g • fat 5g • sat. fat 3g • chol. 10mg
• sod. 1mg • calc. 5mg • fibre 0g
Brown Sugar-Banana
Pound Cake
A very old-fashioned cake, Brown Sugar-Banana
Pound Cake is moist and satisfying.
Makes 2 loaves (15 slices each)
450g + 2 teaspoons unsalted butter,
room temperature, divided
3 cups + 2 tablespoons all-purpose
flour, divided
1⁄2teaspoon baking powder
1⁄2teaspoon salt
450g light brown sugar
1 cup granulated white sugar
5 large eggs
1 cup mashed ripe banana
(about 2 bananas)
1 cup whole milk
1 teaspoon pure vanilla extract
1 cup chopped pecans, lightly toasted
Generously coat two 23x13x10cm
loaf pans with the 2 teaspoons
butter. Fit each pan with a piece of
lightly buttered parchment paper or
aluminum foil cut to fit lengthwise –
about 45cm in length and folded to
fit across the bottom of the loaf pan.
Let excess come up over ends of pan.
Dust each pan with 1 tablespoon flour,
9

shaking all around to coat lightly and
discard excess.
Place the remaining 3 cups flour,
baking powder and salt in a bowl;
stir to blend. Reserve.
Place remaining butter and both
sugars in a large bowl. Insert stainless
steel beaters. Mix butter and sugars,
starting on Speed 1 and increasing
to Speed 3. Cream on Speed 3 until
mixture is light and fluffy, about 4
minutes, stopping to scrape the bowl
twice. Using Speed 1, add eggs,
one at a time, beating for 10 to 15
seconds after each addition. Add
mashed banana, beating on Speed
1 for 30 seconds. Scrape bowl. Beat
2 minutes more on Speed 3 until
mixture is light.
Combine milk with vanilla. Sprinkle 1⁄2
of the flour mixture over the banana
mixture. Using Speed 1, beat just
until flour disappears, about 10 to
15 seconds. Add the milk, mix until
incorporated, about 10 seconds.
Repeat with the remaining flour.
Beat only until mixed, about 10
seconds each time; do not overbeat.
(Any remaining flour will be mixed in
along with the pecans). Fold in pecans
with using Speed 1 until just mixed in.
Pour batter into prepared loaf pans
and place in cold oven. Set heat to
175°C and turn oven on. Bake for 1
hour and 25 to 30 minutes or until
loaves test done (cake tester in centre
of cake comes out clean). Cool in
pans for 3 minutes and turn out to
a rack to cool completely. Remove
parchment/foil to cool. Wrap to store.
Can be frozen – double-wrap to
prevent freezer burn or odors from
being absorbed.
Nutritional information per serving (one slice):
Calories 284 (49% from fat) • carb. 34g • pro. 3g
• fat 16g • sat. fat 8g • chol. 70mg
• sod. 64mg • calc. 34mg • fibre 1g
Mini-Chip Cheesecake
A favourite for family and friends.
Makes one 23cm cake, 12 servings
270g chocolate wafers (1 box), crushed
6 tablespoons unsalted butter, melted
960g reduced fat cream cheese,
room temperature*
1 cup granulated sugar
4 large eggs
21⁄2teaspoons pure vanilla extract
1 cup chocolate mini-chips
hot water (about 2 cups)
Position rack in centre of the oven
and preheat to 175°C.
Place chocolate crumbs and melted
butter in a large mixing bowl. Insert
the stainless steel beaters. Blend the
mixture for about 30 seconds on
Speed 1. Press into the bottom of a
23cm springform pan. Bake in oven
for 10 minutes. Transfer to freezer for
about 10 minutes. When cool, wrap
the pan in heavy-duty aluminum foil
to cover the sides, acting as a water
seal.
Place cream cheese and sugar in a
medium bowl. Mix for one minute on
Speed 1, until blended and smooth.
Add the eggs, one at a time, beating
for 10 seconds after each addition.
Add vanilla with the final egg. Add
chips and beat just until incorporated;
do not overbeat. (Overbeating
will add too much air, causing the
cheesecake to rise, fall and crack
when baking is done.)
Pour into prepared springform pan.
Create a water bath by placing the
springform into a pan with sides that
is large enough to accommodate the
springform leaving at least 2.5cm of
space between the pans. Carefully
pour hot water into that space to
come up at least half way up the
springform. Bake for about 60 to 70
minutes or until cake looks slightly
puffed and almost set in the middle.
Carefully remove from oven and lift
cake pan out of water and place
on a rack. Remove foil and cool
completely.
Cover and refrigerate at least 4 hours
before serving.
Nutritional information per serving:
Calories 479 (53% from fat) • carb. 46g • pro. 12g
• fat 29g • sat. fat 16g • chol. 114mg
• sod. 578 • calc. 129mg • fibre 2g
*Note: While the Cuisinart®Hand
Mixer is strong enough to handle
cold cream cheese, you will get the
best cheesecake results using room
10

temperature cream cheese that has
been cut into 2.5cm pieces. This will
enable you to blend the cream cheese
with the remaining ingredients without
adding too much air.
Fresh Ginger Cake
This wonderfully moist cake is a perfect
year-round treat.
Makes 16 servings
1 cup + 2 teaspoons unsalted butter,
melted and cooled, divided
21⁄2cups + 1 tablespoon all purpose
flour, divided
1 teaspoon powdered ginger
1 teaspoon cinnamon
1⁄2teaspoon ground cloves
1⁄2teaspoon freshly ground black pepper
1 cup granulated sugar
1 cup molasses
1 cup water
2 teaspoons baking soda
120g fresh ginger, peeled and
finely grated (about 1⁄2cup)
2 large eggs, room temperature
Position rack in centre of the oven
and heat to 175°C. Line the bottom
of a 23x10cm cake pan with a circle
of parchment paper. Coat pan
with 2 teaspoons butter and dust
1 tablespoon flour evenly over
buttered pan. Shake out and
discard excess flour.
Place remaining flour, powdered
ginger, cinnamon, cloves and black
pepper in a medium bowl and stir;
reserve. Insert the stainless steel
beaters. Place sugar, molasses, and
melted butter in a large bowl and mix
for 30 seconds on Speed 1; reserve.
Bring the water to a boil in a small
saucepan or in a 4-cup measure in
the microwave; stir in the baking
soda. Combine this mixture with the
molasses/sugar mixture, then stir in
the fresh ginger. Sprinkle half the flour
mixture over the molasses/sugar/
water mixture and mix for 15 seconds
using Speed 1. Repeat with remaining
flour. Add eggs and continue beating
on Speed 2 until everything is
thoroughly combined. Pour batter
into the prepared cake pan, bake for
60 to 65 minutes, until the cake tests
done (a cake tester inserted in the
centre of the pan comes out clean).
If the top of the cake starts to burn,
cover loosely with aluminum foil and
continue baking.
Cool for at least 15 to 20 minutes.
Run a knife around the edge to loosen
and turn the cake out onto a wire
rack, peel off parchment and cool
completely. When cool serve plain,
or frost only on top with Lemon Cream
Cheese Frosting.
Nutritional information per serving (cake only):
Calories 288 (38% from fat) • carb. 42g • pro. 3g
• fat 12g • sat. fat 7g • chol. 58mg
• sod. 151mg • calc. 47mg • fibre 1g
Nutritional information per serving (frosted cake):
Calories 402 (42% from fat) • carb. 54g • pro. 5g
• fat 19g • sat. fat 12g • chol. 74mg
• sod. 233mg • calc. 69mg • fibre 1g
Lemon Cream Cheese Frosting
A lemonade version of the classic
cream cheese frosting.
Makes enough for one 23cm cake,
12 servings
240g reduced-fat cream cheese,
room temperature
6 tablespoons unsalted butter, room
temperature
11⁄2cups confectioners’ sugar
2 teaspoons freshly grated lemon
zest, divided
1 teaspoon pure vanilla extract
Using a Cuisinart®Hand Mixer on Low
1, combine cream cheese and butter
in a medium bowl. Incorporate the
sugar 1⁄2cup at a time, beating only
for 10 or 15 seconds. Blend in lemon
zest and vanilla, 20 seconds. Do not
overbeat.
Mound the frosting on the top of the
ginger cake. Garnish with remaining
lemon zest.
Nutritional information per serving:
Calories 152 (26% from fat) • carb. 16 • pro. 2g
• fat 9g • sat. fat 6g • chol. 22mg
• sod. 109mg • calc. 29mg • fibre 0g
11

Lemon Tea Loaf
A tender moist cake – can also be made
into cupcakes.
Makes 1 loaf, sixteen 1.5cm slices
3 cups all-purpose flour
2 teaspoons baking powder
1⁄2teaspoon salt
2⁄3cup melted butter
2 cups sugar
3⁄4cup lemon juice
1⁄4cup finely chopped lemon zest
(zest of about 4 lemons)
4 large eggs
1 teaspoon pure vanilla extract
1 cup whole milk yoghurt
1⁄2cup confectioners’ sugar, sifted
Arrange rack in the middle of the
oven. Preheat oven to 175°C. Butter
and flour 23x13x10cm loaf pan.
In a mixing bowl, sift together flour,
baking powder, and salt; reserve.
Insert the stainless steel beaters.
Place the melted butter and sugar in
a large mixing bowl and mix using
Speed 3 for one minute; the mixture
will still seem slightly granular.
Continue mixing and add 1⁄2cup lemon
juice and zest. Add eggs one at a time
and then the vanilla.
Add the dry ingredients and yoghurt
to the batter alternately in three
additions, using Speed 2,
ending with the yoghurt.
Pour batter into prepared loaf
pan. Bake on the middle rack for
approximately one hour and thirty-five
minutes, rotating the pan half way
through baking time. Check cake for
doneness after 1 hour and 20 minutes.
Cake is finished when cake tester
comes out clean.
While cake is baking, mix remaining
1⁄4cup of lemon juice with sifted
confectioners’ sugar until white and
glossy. Set aside.
Allow cake to rest about ten minutes,
until cool to the touch. Remove from
pan and place on a dish with a lip.
Stick the cake with a toothpick all
over the top, particularly along the
cracks. Pour glaze over top of cake,
using a spatula or pastry brush,
in order to cover the top and side
surface of the loaf .
Nutritional information per serving:
Calories 294 (29% from fat) • carb. 49g • pro. 5g
• fat 10g • sat. fat 6g • chol. 75mg
• sod. 131mg • calc.32mg • fibre 1g
Mocha Cake
Frost this moist layer cake with
Deep Mocha Frosting.
Makes two 23cm layers
1 tablespoon unsalted butter, room
temperature
13⁄4cups + 2 tablespoons all-purpose
flour, divided
2 cups granulated sugar
3⁄4cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup strong brewed coffee, cooled
1 cup buttermilk
1⁄2cup unsalted butter, melted and
cooled
1 teaspoon vanilla extract
Position rack in centre of the oven,
preheat to 175°C. Butter two 23x10cm
round cake pans and line with a circle
of buttered parchment paper. Dust
1 tablespoon flour evenly over each
pan – shake to coat evenly and
discard excess.
Place flour, sugar, cocoa, baking soda,
baking powder, and salt in a large
bowl. Stir to blend and make a well
in the centre of the dry ingredients.
Add eggs, coffee, buttermilk, butter
and vanilla to the well. Insert the
stainless steel beaters. Beat for
2 minutes using Speed 3, batter will
be thin. Pour into pans.
Bake for 30 to 40 minutes, until a
toothpick inserted into the centre
comes out clean. Cool for 10 minutes,
remove from pans and finish cooling
on racks. When cool, frost with Deep
Mocha Frosting, topping one layer
first with about 1⁄3of the frosting.
Top with the remaining layer, frosting
the top with about 1⁄3of the remaining
frosting, and the sides with the
remaining 1⁄3of the frosting.
Layers may be double-wrapped and
frozen until ready to use. Frost when
partially thawed.
12

Nutritional information per serving (cake only):
Calories 296 (28% from fat) • carb. 51g • pro. 5g
• fat 10g • sat. fat 6g • chol. 57mg
• sod. 432mg • calc. 40mg • fibre 2g
Nutritional information per serving (frosted cake):
Calories 448 (44% from fat) • carb. 60g • pro. 5g
• fat 23g • sat. fat 14g • chol. 98mg
• sod. 439mg • calc. 53mg • fibre 2g
Deep Mocha Frosting
Leave out the espresso for
a rich chocolate frosting.
Makes about 21⁄2cups, enough for two
23cm round cakes
3⁄4cup heavy cream
1⁄2cup unsalted butter
1⁄2cup sugar
360g semisweet chocolate
1⁄2tablespoon espresso powder
1 teaspoon vanilla
Combine all ingredients in saucepan
and place over medium heat. Bring
mixture to an almost simmer. Using
your Cuisinart®Hand Mixer mix on
Speed 2 for 30 seconds. Continue
mixing at 30 second intervals until all
the chocolate is melted and mixture
is well combined. This process takes
approximately 8 minutes.
Refrigerate mixture for about an hour
until it sets up before use.
Frosting can be made in advance and
refrigerated. Make sure to remove
from refrigerator about an hour prior
to use.
Nutritional information preserving
(about 31⁄ 3 tablespoons):
Calories 152 (66% from fat) • carb. 9g • pro. 0g
• fat 13g • sat. fat 8g • chol. 41mg
• sod. 7mg • calc. 12mg • fibre 0g
Peanut Butter Cup Soufflé
Peanut butter and chocolate –
a perfect combination.
Makes 8 servings
6 tablespoons butter, room
temperature
1⁄3cup + 3 tablespoons granulated
sugar
4 large egg yolks, divided
6 large egg whites
60g bittersweet chocolate,
chopped
1⁄4cup all-purpose flour
11⁄4cups whole milk
1⁄4cup creamy peanut butter
(could use more)
Preheat oven to 175°C.
Coat the bottom and sides of a 2-litre
soufflé dish with 2 tablespoons butter,
and sprinkle in 2 tablespoons sugar,
shaking all around to cover; discard
excess. To make a collar, measure
enough aluminum foil to wrap around
the top of the soufflé dish. Fold the
foil in thirds lengthwise. Lightly coat
one side with 1 tablespoon butter,
sprinkle with 1 tablespoon sugar,
discarding excess. Attach the foil,
sugar side in, around the outside of
the dish with the foil extending 5cm
above the top. Tape ends together
and reserve.
Insert the stainless steel beaters.
Place 2 yolks in a medium sized bowl,
beat on Speed 1, about 30 seconds.
Repeat with remaining 2 yolks in
another bowl, reserving both. Put 6
whites in a large, clean mixing bowl
(use stainless steel or glass, not
plastic) and reserve.
In a small saucepan, stir chocolate
over low heat until melted; remove to
cool slightly. Make a cream sauce by
melting 3 tablespoons butter in a
1 litre saucepan. Stir in flour into
butter, cook for 1 minute and then
add the milk. Beat on Speed 2 until
mixture simmers and thickens.
Remove from heat and cool for 2
minutes. Combine 1⁄2of the cream
sauce with the melted chocolate,
using Speed 1. Stir the peanut butter
into the remaining cream sauce using
the same method.
Using Speed 1, gently combine the
chocolate mixture with one bowl of
yolks, about 30 seconds. Reserve.
Repeat with the peanut butter
mixture and remaining 2 yolks.
Attach the Chef's Whisk. Starting on
Speed 1, beat egg whites until frothy
and gradually increase to Speed 3,
beating until soft peaks form, about
2 minutes. Reduce to Speed 1 and
add the sugar 1 tablespoon at a time
until stiff peaks form, approximately
11⁄2to 2 minutes longer.
Divide the egg whites in half for both
13

the chocolate and the peanut butter
mixtures. Fold 1 cup of whites into
chocolate mixture using the beater
attachment on Speed 1 until no
whites show. Fold the remaining
whites in gently, in 3 stages.
Repeat same procedure with
the peanut butter mixture.
Transfer the peanut butter mixture
to the prepared soufflé dish. Spoon
the chocolate mixture on top. Using
a small metal spatula or table knife,
gently swirl the chocolate into the
peanut butter.
Bake for 45 to 55 minutes. Soufflé will
appear puffed and golden.
Nutritional information per serving:
Calories 321 (64% from fat) • carb. 19g • pro 11g
• fat 23g • sat. fat 10g • chol. 135mg
• sod. 139mg • calc. 72mg • fibre 1g
Chocolate Soufflé Cake
Serve with softly whipped cream and berries for an
elegant dessert.
Makes one 25cm round cake, sixteen
2.5cm slices
180g bittersweet chocolate
60g semisweet chocolate
2 tablespoons unsalted butter plus
additional for pan preparation
9 eggs
2 egg whites
11⁄4cups granulated sugar
1⁄3cup all-purpose flour
confectioners’ sugar for dusting
Preheat oven to 185°C.
Cut a circle of parchment paper to line
a 25cm round cake pan. Butter the
bottom and sides of cake pan well.
Add enough flour to coat the buttered
interior, being sure to tap the pan
and remove any excess flour.
Place the parchment circle at the
bottom of the pan and butter and
flour it as well. Melt the chocolate
and butter in a stainless bowl over
a double boiler; reserve.
Separate eggs into two mixing bowls,
adding the extra whites to the bowl
of egg whites. Add 3⁄4cups of sugar to
the bowl of yolks. Using the stainless
steel beaters, mix the yolks and sugar
on Speed 4 for 11⁄2minutes until very
pale and thick. Using Speed 1, stir
1⁄2cup of the egg yolk mixture into
the warm chocolate mixture – this
will temper the warm chocolate and
prevent it from curdling the eggs.
While mixing add the “tempered”
chocolate mixture into the remaining
egg yolk mixture; reserve.
Using the Chef’s Whisk, beat the
egg whites on Speed 5 for 1 minute.
Add the remaining 1⁄2cup of sugar
at this time and continue beating
whites for an additional 2 minutes
until you achieve soft peaks. Fold
whites into the yolk mixture in three
additions reserving a small amount
of whites. This step is to be done
gently using the beater attachments
on the lowest Speed. Be careful to
scrape the bottom and sides of the
bowl. Sift the flour into mixture and
fold gently. Finally add the last of the
egg whites, again using the same
folding technique. To ensure complete
incorporation, use a rubber spatula
to scrape the bottom and sides of
the bowl.
Pour batter into prepared pan and
bake for about 40 minutes, until cake
has puffed and cracked but is still soft
to the touch on top.
Turn cake out onto serving plate and
remove pan. Sprinkle the top with
sifted confectioners’ sugar. Serve
immediately or at room temperature.
Nutritional information per serving:
Calories 195 (32% from fat) • carb. 25g • pro. 5g
• fat 10g • sat. fat 5g • chol. 123mg
• sod. 43mg • calc. 22mg • fibre 1g
Grand Marnier Whipped Cream
Wonderful on fresh berries.
Makes 2 cups, sixteen servings
1 cup heavy cream
1⁄4cup confectioners’ sugar, sifted
3 tablespoons Grand Marnier®
1⁄2teaspoon vanilla
Place heavy cream in mixing bowl.
Using the Chef’s Whisk, beat the
cream on Speed 5 for about 1 minute.
Add the sifted sugar, vanilla, and
Grand Marnier for an additional
minute until soft peaks form.
Nutritional Information per serving (2 tablespoons):
Calories 85 (76% from fat) • carb. 4g • pro. 0g
• fat 7g • sat. fat 5g • chol. 27mg
• sod. 8mg • calc. 13mg • fibre 0g
14

Coffee Whipped Cream
Excellent on pecan pie.
Makes 2 cups, 12 servings
1 cup heavy cream
1⁄4cup confectioners’ sugar, sifted
1⁄2teaspoon pure vanilla extract
1⁄4cup strong coffee
Place heavy cream in a cold mixing
bowl. Using the Chef’s Whisk for the
Cuisinart®Hand Mixer beat the cream
for 1 minute on Speed 5.
At this point add the sifted
confectioners’ sugar and vanilla and 1
teaspoon of coffee. Continue beating
adding one teaspoon of coffee at a
time to taste until cream reaches soft
peak stage, about 2 to 3 minutes.
Nutritional information per serving:
Calories 78 (83% from fat)• carb. 3g • pro. 1g
• fat 7g • sat. fat 5g • chol. 27mg
• sod. 8mg • calc. 13mg • fibre 0g
Savories
Herbed Cheese
Instead of purchasing expensive
herb-flavored cheeses, you can
easily prepare your own.
Makes about 2 cups
240g cream cheese, room temperature
(may use regular or lowfat)
150g chèvre or other goat cheese,
room temperature (soft type,
not aged)
1 garlic clove, peeled and minced
1 tablespoon finely minced shallot or
green onion
1 tablespoon finely chopped fresh
parsley
1 teaspoon herbs de Provence
1⁄2teaspoon kosher salt
1⁄4teaspoon white pepper
dash hot sauce such as Tabasco®,
to taste
Place all ingredients except hot sauce
in a medium bowl. Mix on Speed 3
for 1 minute, then increase speed to
Speed 5 to whip for an additional 2
minutes until light and fluffy. Add hot
sauce to taste, whip on Speed 5 for
30 seconds longer. Allow to stand at
least 30 minutes before serving, to
allow flavours to blend. Transfer to a
resealable container and refrigerate.
Remove from refrigerator 15 minutes
before serving to soften. Serve with
crackers, pita or bagel chips. It also
makes a good topping for a baked
potato.
Nutritional information per serving
(2 tablespoons, made with lowfat cream cheese):
Calories 58 (69% from fat) • carb. 1g
• pro. 3g • fat 4g • sat. fat 3g • chol. 9mg
• sod. 156mg • calc. 35mg • fibre 0g
Garden Vegetable Spread
This spread is great either on a bagel
or served with crackers and vegetables
as a dip. It also makes a nice topping
for a baked potato.
Makes 13⁄4cups
240g cream cheese, room temperature
(reduced-fat or regular)
1 teaspoon lemon juice
2 tablespoons reduced-fat sour cream
1⁄4cup grated carrots
1 tablespoon green onion
1⁄4cup each finely minced red and
yellow pepper
2 teaspoons dill, fresh chopped
1 teaspoon parsley
1⁄4teaspoon kosher salt
1⁄4teaspoon freshly ground black pepper
Insert the stainless steel beaters. In
a large mixing bowl, beat the cream
cheese and lemon juice on Speed 3
for 1 to 2 minutes until creamed.
Mix in sour cream (the cheese will
stick to beaters), beating for 2 minutes
on Speed 3. Add vegetables, herbs,
salt and pepper, mix on 2 for 1 minute
until mixture is blended.
Nutritional information per serving (2 tablespoons):
Calories 108 (83% from fat) • carb. 2g • pro 2g
• fat 10g • sat. fat 5g • chol. 31mg
• sod. 179mg • calc. 29mg • fibre 7g
15

Caramelized Onion Dip
Serve with chips or fresh vegetables.
Makes 31⁄2cups
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 cups finely chopped onions
1⁄4teaspoon cayenne pepper
1 teaspoon kosher salt
1⁄2teaspoon freshly ground black
pepper
240g lowfat cream cheese, at
room temperature, cut into
2.5cm pieces
3⁄4cup lowfat sour cream
1⁄2cup lowfat mayonnaise
Heat butter and oil in a large skillet
(30cm or 51⁄2litre sauté) using
medium heat. Add the chopped
onions, cayenne, salt and pepper.
Sauté for 10 minutes, stirring
occasionally. Reduce the heat
to medium-low and cook for an
additional 20 to 25 minutes, until the
onions are browned and caramelized.
Let cool completely.
Place the cream cheese, sour cream
and mayonnaise in a medium bowl.
Mix on Speed 1 for 1 minute, then
increase speed to Speed 3 for an
additional 2 minutes until light and
fluffy. Add half the cooled onions,
and mix on Speed 5 for 1 minute.
Add remaining onions and mix on
Speed 1 until blended. Taste and
adjust seasonings as necessary.
Nutritional information per serving (¼ cup):
Calories 131 (72% from fat) • carb. 6g
• pro. 3g • fat 11g • sat. fat 4g • chol. 21mg
• sod. 308mg • calc. 53mg • fibre 1g
Roasted Red Pepper and
Sun-dried Tomato Dip
Serve this dip with crackers, bagel chips or pita chips.
Or, try it as a spread on sandwiches, or as a topping
for baked potatoes.
Makes 2 cups
240g cream cheese (lowfat or
regular), cut into 8 pieces,
room temperature
1⁄2cup sour cream (lowfat or regular)
1 roasted red pepper, cut into 2.5cm
pieces
1⁄3cup chopped sun-dried tomatoes
(not oil-packed)
1 tablespoon chopped fresh parsley
1 clove garlic, chopped
1⁄2teaspoon basil
1⁄8teaspoon freshly ground black pepper
Combine all ingredients in a medium
bowl. Mix on Speed 3 until well
blended and smooth, 2 minutes.
Mix on Speed 5 to lighten, 1 minute.
Transfer to a resealable container and
refrigerate for 30 minutes or longer to
allow flavours to blend before serving.
Nutritional information per serving
(2 tablespoons), made with lowfat products:
Calories 54 (52% from fat) • carb. 4g
• pro. 2g • fat 3g • sat. fat 2g • chol. 7mg
• sod. 111mg • calc. 43mg • fibre 0g
Asian Dip
This is a great and easy dip for vegetables, chips, and
especially rice crackers.
Makes about 1 cup
1⁄2cup mayonnaise, reduced fat
1⁄2cup sour cream, reduced fat
1 teaspoon lemon juice
1 teaspoon rice vinegar
1 teaspoon soy sauce
1⁄2teaspoon sesame oil
1 teaspoon brown sugar
1 teaspoon fresh ginger, peeled
and chopped
1⁄2teaspoon fresh garlic, peeled
and chopped
1 teaspoon green onion, finely chopped
1 teaspoon sweet red pepper, finely
chopped
1⁄4teaspoon crushed red pepper
Place mayonnaise, sour cream, lemon
juice, rice vinegar, and soy sauce in
a medium bowl. Insert the stainless
steel beaters. Mix on Speed 3 until
mixture is smooth and creamy. Add
remaining ingredients and mix on
Speed 1 until well combined.
Nutritional information per serving
(11⁄2tablespoons):
Calories 62 (69% from fat) • carb. 4g • pro. 1g
• fat 5g • sat. fat 1g • chol. 8g
• sod. 136mg • calc. 19mg • fibre 0g
16

Basic Vinaigrette
The perfect topping for a crisp green
salad, this can be varied by using a different
flavour of oil or vinegar, or by adding herbs.
Makes about 2 cups
1 garlic clove, peeled and finely minced
2 tablespoons Dijon-style mustard
1⁄2cup wine vinegar or lemon juice
1⁄2teaspoon kosher salt
1⁄4teaspoon freshly ground pepper
1 cup vegetable oil
1⁄2cup extra virgin olive oil
Place the garlic, mustard, vinegar,
salt, and pepper in a medium bowl.
Mix on Speed 3 until well blended, 30
seconds. With the mixer running, add
the oils in a slow steady stream, about
11⁄2minutes; continue to mix until
totally blended. (If vinaigrette is made
ahead and separation occurs, remix
on Speed 3/medium until blended.)
Nutritional information per serving (1 tablespoon):
Calories 92 (98% from fat) • carb. 1g
• pro. 0g • fat 10g • sat. fat 1g • chol. 0mg
• sod. 54mg • calc. 1mg • fibre 0g
Lemon, Dill and Scallion Butter
This butter is perfect for fish, steamed
vegetables, or spread on a tea sandwich with
cucumber and smoked salmon.
Makes 16 servings
1⁄2cup unsalted butter, at room
temperature, cut into 8 pieces
1 tablespoon scallion, finely chopped
1 teaspoon lemon zest, finely chopped
1 teaspoon lemon juice
1 tablespoon fresh dill, chopped
1⁄4teaspoon kosher salt
Place all ingredients in a medium
bowl. Mix using Speed 3/Medium
until fluffy and all ingredients are
blended in completely.
Using a sheet of plastic wrap or
waxed paper as an aid, shape butter
into a log, about 2.5cm in diameter.
Wrap butter in plastic wrap, twisting
the ends to form a log. Chill until firm
enough to slice. Place cold slices of
Lemon, Dill and Scallion Butter on
top of grilled or broiled seafood or
chicken, baked sweet potatoes, rice,
or steamed vegetables.
Note that Lemon, Dill and Scallion
Butter can be wrapped in a whole log
or wrapped in smaller sizes and kept
in freezer. Double-wrap using an outer
wrap of aluminum foil to prevent
absorption of freezer odours.
Nutritional information per serving:
Calories 51 (98% from fat) • carb. 0g • pro. 0g
• fat 6g • sat. fat 4g • chol. 16mg
• sod. 38mg • calc. 3mg • fibre 0g
Creamy Blue Cheese Dressing
This version is much lower in fat than
traditional Blue Cheese Dressings.
Try it as a dip for celery the next time
you serve Buffalo-style Wings.
Makes about 2 cups
1 garlic clove, peeled and chopped
15g shallot, peeled and chopped
1⁄2cup lowfat buttermilk
1 cup nonfat yoghurt
1⁄3cup lowfat mayonnaise
3⁄4teaspoon dry mustard
1⁄2teaspoon Worcestershire sauce
1⁄4teaspoon white pepper
90g crumbled blue cheese dash
Tabasco®or other hot sauce –
to taste
Place the garlic, shallot, buttermilk,
yoghurt, mayonnaise, dry mustard,
Worcestershire, and pepper in a
medium bowl. Mix using Speed 2
until smooth and creamy, 30 to 40
seconds. Add the crumbled blue
cheese and Tabasco®. Mix using
Speed 2 for 20 to 30 seconds longer.
Let stand for 30 minutes before using
to allow flavours to develop. Cover
and refrigerate all unused portions.
Keeps 1 week.
Nutritional information per serving (4 teaspoons):
Calories 27 (54% from fat) • carb. 1g
• pro. 1g • fat 1g • sat. fat 0g • chol. 2mg
• sod. 47mg • calc. 29mg • fibre 0g
17

Baba Ghanoush
Serve with pita chips, or use as a
spread on wrap or pita sandwiches
with grilled vegetables.
Makes about 11⁄4cups
1 medium eggplant
1 tablespoon tahini
1 teaspoon lemon juice
1 tablespoon parsley, freshly chopped
1 tablespoon green onion finely
chopped
1⁄2teaspoon salt
1⁄4teaspoon fresh ground pepper
1⁄4teaspoon crushed red pepper
1 teaspoon honey
extra virgin olive oil
Preheat oven to 205°C.
Prick eggplant with fork all around
(about 8 times) and wrap in
aluminum foil. Roast in the oven for
approximately 45 minutes to 1 hour,
until the eggplant is very soft. When
eggplant has cooled to the touch
(about 15 minutes) cut in half and
spoon the flesh into a medium mixing
bowl.
Insert stainless steel beaters. Mix
eggplant for about 2 minutes using
Speed 3, until the it turns into an
almost smooth consistency. Add
tahini and lemon juice and continue
mixing using Speed 3 until smooth,
about 2 more minutes. Add remaining
ingredients and mix on Speed 1 until
completely blended. Taste and adjust
seasoning. If the eggplant seems
bitter add another teaspoon of honey.
Let stand for about 30 minutes before
serving to allow flavours to blend.
Drizzle with extra virgin olive oil
and serve.
Nutritional information per serving
(approximately 1⁄4 cup):
Calories 49 (26% from fat) • carb. 9g • pro. 2g
• fat 2g • sat. fat 0g • chol. 0mg
• sod. 202 mg • calc. 20 mg • fibre 3g
Buttermilk Cilantro Dressing
This refreshing lowfat dressing is perfect
for salads. It can also be used to add
a refreshing twist to cole slaw.
Makes about 3 cups
2 cups buttermilk
3⁄4cup sour cream, reduced fat
1⁄2cup fresh cilantro, chopped
1 teaspoon honey
1 tablespoon cider vinegar
1 teaspoon of citrus zest (lemon and
lime can be interchangeable here)
1 teaspoon lemon juice
11⁄2tablespoons of green onion, finely
chopped
1 teaspoon fresh parsley, chopped
3⁄4teaspoon kosher salt
1⁄2teaspoon freshly ground pepper
Place all ingredients in mixing bowl
and mix on Speed 1 until mixture is
thoroughly combined.
Nutritional information per serving (2 tablespoons):
Calories 23 (34% from fat) • carb. 3g • pro. 1g
• fat 1g • sat. fat 0g • chol. 4mg
• sod. 123mg • calc. 43mg • fibre 1g
Smashed Cauliflower
An ideal alternative dish to traditional mashed
potatoes, for those who are
watching their carbohydrate intake.
Makes 41⁄2cups or nine 1⁄2-cup servings
1 head of cauliflower, approximately
1.1-1.4kg, broken into florets
and sliced
340g peeled potatoes, cut in to
2.5cm cubes
2 cups lowfat milk
2 tablespoons butter
1⁄2teaspoon salt
1⁄4teaspoon fresh ground pepper
Place cauliflower and potatoes in
3.75-litre saucepan with milk, adding
water to cover the vegetables. Bring
to boil and then reduce to a rolling
simmer until cauliflower is very soft,
approximately 30 to 40 minutes.
Drain and then return to saucepan or
mixing bowl. Insert the stainless steel
beaters. Mix, starting on Speed 2,
increasing to Speed 5 until completely
mashed. Add butter, salt, and pepper
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and continue mixing until mixture is
fully incorporated. Taste for seasoning
and serve immediately.
Nutritional information per serving:
Calories 117 (28% from fat) • carb. 17g • pro. 6g
• fat 4g • sat. fat 2g • chol. 11mg
• sod. 205mg • calc. 103mg • fibre 4g
Garlic and Chive
Mashed Potatoes
Old-fashioned comfort food at its best.
For basic mashed potatoes,
omit the garlic and chives.
Makes 7 cups (12 servings)
1.4kg russet or Yukon Gold
potatoes
4–6 garlic cloves, peeled and halved
2 teaspoons kosher salt, divided
1 teaspoon white wine vinegar
3⁄4cup whole milk
1⁄2cup half-and-half**
3 tablespoons unsalted butter
1⁄2cup chopped fresh chives
1⁄4teaspoon freshly ground white or
black pepper
Peel the potatoes and cut into 2cm
thick slices. Place the potatoes, garlic,
1 teaspoon kosher salt, and wine
vinegar in a 3.75-litre saucepan* and
cover with cold water by 2.5cm.
Cover loosely and bring to the boil
over high heat, then reduce heat to
medium high and boil gently until
potatoes are tender but not falling
apart, about 18 to 22 minutes. While
potatoes are cooking, combine milk,
half-and-half**, butter, and 1⁄4cup
of the chives in a Cuisinart®11⁄2-litre
saucepan. Simmer over low heat
until butter is completely melted.
Keep warm.
Drain the cooked potatoes and garlic,
return to the saucepan, and place
over low heat for 1 minute. Remove
from the heat, and use Speed 2 to
mash the potatoes and garlic until
somewhat smooth, about 60 seconds.
While still mixing, add the hot milk
and butter mixture, and mix until
well blended, about 30 seconds. Mix
on Speed 4 until fluffy, about 1 to 2
minutes. Add the remaining salt and
pepper, mix to blend, 15 seconds.
Scrape down sides of pan with rubber
spatula as necessary. Transfer the
potatoes to a warm serving bowl and
sprinkle with the remaining chopped
chives. Serve immediately.
Nutritional information per serving:
Calories 149 (28% from fat) • carb. 24g
• pro. 3g • fat 5g • sat. fat 3g • chol. 14mg
• sod. 185mg • calc. 42mg • fibre 2g
** half and half is a term used for half
full cream and half whole milk.
* Do not use nonstick cookware with
the Cuisinart®Hand Mixer.
Tip: For a lighter everyday version,
use reduced fat or fat free milk
in place of the whole milk and
half-and-half**.
Twice-Baked Potatoes with
Spinach and Gruyère
Spinach and Gruyère are the perfect
addition to a baked potato.
Makes 8 servings
8 large baking potatoes, scrubbed
2 teaspoons olive oil
1 cup evaporated fat free milk
4 tablespoons unsalted butter, at room
temperature, cut into 4 pieces
2 packages frozen chopped spinach,
thawed and squeezed very dry
180g Gruyère, shredded (do not use
processed Gruyère)
6 green onions, finely chopped
(include some of the green)
3⁄4teaspoon kosher salt
1⁄2teaspoon freshly ground white or
black pepper
Preheat the oven to 205°C. Pierce
each potato several times with a fork
or knife tip; rub each potato with 1⁄4
teaspoon of the olive oil. Bake the
potatoes in the preheated oven until
fork-tender, about 1 hour. When cool
enough to handle, cut off the top
third of each potato and scoop out
the flesh, leaving a 5mm shell. Place
potato flesh in large mixing bowl and
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reserve potato shells.
Add milk and butter to potatoes. Mix
on Speed 1 for 1 minute until mashed;
mix on Speed 3 for one minute longer.
Add spinach, cheese, green onions,
salt, and pepper. Mix on Speed 2 until
well blended.
Fill the reserved potato shells with the
potato-spinach mixture. Potatoes may
be made ahead to this point, covered
and refrigerated until ready to bake.
Preheat oven to 190°C. Arrange the
potatoes on a jelly-roll pan that has
been lined with parchment. Bake
uncovered until potatoes are hot and
tops are golden brown, about 25 to 30
minutes (add 5 to 10 minutes for cold
potatoes). Serve hot.
Nutritional information per serving:
Calories 418 (30% from fat) • carb. 58g
• pro. 17g • fat 14g • sat. fat 8g • chol. 40mg
• sod. 305mg • calc. 417mg • fibre 7g
Twice Baked Potatoes with
Bacon and Cheddar
Cold weather comfort food.
Makes 8 servings
8 baking potatoes, scrubbed
2 teaspoons olive oil
2⁄3cup evaporated fat free milk
4 tablespoons unsalted butter, at room
temperature, cut into 4 pieces
2 cups shredded lowfat Cheddar
8 slices bacon, cut into 5mm pieces,
cooked and drained (about 2⁄3cup)
1 tablespoon chopped chives
1⁄4teaspoon kosher salt
1⁄4teaspoon freshly grated
black pepper
Preheat oven to 205°C. Pierce each
potato several times with a fork or
a knife tip; rub each potato with 1⁄4
teaspoon of the olive oil. Bake the
potatoes in the preheated oven until
fork-tender, about 1 hour. When cool
enough to handle, cut off the top third
of each potato and scoop out the
flesh, leaving a 5mm shell. Place
the potato flesh in a large mixing
bowl and reserve potato shells.
(Tops may be reserved for another
use or discarded.)
Add 1⁄3cup milk, mix potatoes on
Speed 1 for 1 minute until mashed.
Add remaining milk and butter, mix
on Speed 4 for one minute longer.
Add Cheddar, bacon, chives, salt
and pepper. Mix on Speed 1 until
well blended.
Fill the reserved potato shells with
the potato-Cheddar mixture. Potatoes
may be made ahead to this point,
covered and refrigerated until ready
to bake.
Preheat oven to 190°C. Arrange the
potatoes on a jelly roll type pan that
has been lined with aluminum foil.
Bake uncovered, until potatoes are
hot and tops are golden brown, about
30 to 35 minutes (add 5 to 10 minutes
for cold potatoes). Serve hot.
Nutritional information per serving:
Calories 470 (44% from fat) • carb. 45g • pro. 21g
• fat 23g • sat. fat 8g • chol. 50mg
• sod. 540 mg • calc. 290mg • fibre 4g
Gorgonzola Soufflé
An elegant side dish.
Makes one 8-cup soufflé
5 tablespoons unsalted butter,
plus extra to coat soufflé dish
2⁄3cup walnuts, toasted and ground
5 large eggs, separated into two
mixing bowls
1⁄2cup all-purpose flour
11⁄2cup whole milk
1 cup Gorgonzola, crumbled
60g mozzarella, shredded
1⁄2teaspoon salt
1⁄4teaspoon fresh ground pepper
Preheat oven to 175°C. Butter an
eight-cup soufflé dish well and coat
with toasted, ground walnuts; reserve.
Insert the stainless steel beaters.
Mix yolks until smooth using Speed 1;
reserve.
Melt butter in a medium saucepan.
Add flour and stir with a wooden
spoon until smooth and cook over
medium heat for 2 minutes, stirring
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