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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 measur-
ing.
• Eggs, butter and cream cheese combine
more thoroughly at room temperature.
• Remove butter for recipe first and cut into
1
⁄
2
-inch pieces, then measure out remaining
ingredients for recipe. This will hasten the
warming 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 at a similar
room temperature. While the Cuisinart
®
PowerSelect
™
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 spot-
lessly 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, gen-
tly remove yolk, then transfer egg whites to
spotlessly clean mixing bowl. If a yolk
breaks into the egg white, reserve that one
for another use. Just a drop of egg yolk in
the white will prevent the whites from whip-
ping properly.
• To achieve the most volume of egg whites,
the mixing bowl and chef’s whisk attach-
ment or 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.
Recipe Notes
Preparation times are estimates and are
based on the time it takes to prepare,
assemble, and cook the ingredients once
they have been gathered from the refrigera-
tor and cupboard and placed on the counter.
Nutritional analysis are based on number of
servings indicated. If a recipe produces a
range of servings, they are based on the
highest serving yield for that particular
recipe.
Note: All recipes are mixed with beaters
unless recipe specifies using chef’s whisk.
CINNAMON MUFFINS
These tasty muffins are great for bre a k f a s t .
You may add blueberries or chopped apple
for a fruit muff i n .
Makes 12 regular or 24 mini-muffins
cooking spray
3 tablespoons brown sugar, packed
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
1
⁄
4
teaspoon salt
2 large eggs
1 cup evaporated skimmed milk
(not reconstituted), or whole milk
1
⁄
4
cup unsalted butter, melted and
cooled
P r eheat the oven to 375˚F. Lightly coat 12
regular or 24 mini muffin cups with cooking
spray (even if using nonstick bakeware ) .
C r umble the brown sugar to re m o v e
lumps. Place the brown sugar, flour, baking
p o w d e r, cinnamon, and salt in a medium
bowl. Mix on Speed 1 for 30 seconds to
combine; re s e r v e .
Place the eggs into a second bowl. Beat
on Speed 3 until slightly foamy, about
30 seconds. While mixing on Speed 3,
add the milk and melted butter; mix for
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