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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
1
⁄4-inch (0.6 m) 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
⁄3 cup (75 ml) 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 375°F (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 5–10 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 • fiber 4g
Breads
The following recipes require dough
hooks. These dough hooks are
available only with model CHM-5SSC.
Tips: When making yeast breads, we
recommend recipes using no more than
450g (about 3
1
⁄3 cups) flour.
For best bread baking results, stir flour
before measuring. To measure, scoop
or spoon into measuring cup and level
off using the flat side of a table knife.
When using yeast, check date for
freshness. Proof yeast by dissolving
it in warm (105°–110°F or 40°– 43°C)
liquid to which a small amount of sugar
or flour has been added. Set aside for 5
to 10 minutes. Live yeast will swell,
foam and bubble. If yeast does nothing
it is not alive and active. Discard and
begin again with fresh yeast.
Use firm pressure to hold your
Cuisinart
®
Hand Mixer when making
yeast doughs, in order to keep the
dough hooks in the dough.
Move the mixer back and forth and
through the dough to mix and knead
evenly.
Steady the mixing bowl by placing a
damp towel under the bowl while mixing
and kneading.
When adapting your own recipes to use
with the Cuisinart
®
Hand Mixer, begin
with the wet ingredients and add dry
ingredients in
1
⁄2-cup (125 ml)
increments, allowing complete mixing
before adding the next addition.
Olive Oil and Rosemary Rolls
These crunchy rolls are great served fresh
and warm with extra virgin olive oil for
dipping or let cool to make sandwiches.
Makes 12 rolls
1
⁄4 cup (50 ml) flavourful extra virgin
olive oil
3
⁄4 tablespoon (11 ml) dried rosemary
1
3
⁄4 teaspoons (9 ml) active dry yeast
1 cup (250 ml) warm water
(about 105°–110°F or 40°–43°C)
3
1
⁄4 cups (800 ml) bread or all-purpose
flour
1
3
⁄4 teaspoons (9 ml) sea salt
(may use kosher salt)
corn meal for the baking sheet
flour for dusting the bread
Combine the olive oil and rosemary; let
stand 10 minutes or longer.
Place the yeast and warm water in a
medium large mixing bowl with a pinch
of the flour. Stir to dissolve yeast and let
stand for 5 to 10 minutes. Mixture will
foam and bubble – this means the yeast
is alive and active.
Combine flour and salt in separate
mixing bowl. Insert the dough hooks.
Add olive oil and rosemary mixture and
15
minutes. Add remaining ingredients
and mix on Speed 1 until completely
blended. Taste and adjust seasoning.
If the eggplant seems bitter add another
teaspoon (5 ml) 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 • fiber 3g
Garlic and Chive
Mashed Potatoes
Old-fashioned comfort food at its best.
For Basic Mashed Potatoes,
omit the garlic and chives.
Makes 7 cups (1.75 L) (12 servings)
3 pounds (1.36 kg) russet or Yukon
gold potatoes
4–6 cloves garlic, peeled and halved
2 teaspoons (10 ml) kosher salt,
divided
1 teaspoon (5 ml) white wine vinegar
3
⁄4 cup (175 ml) whole milk
1
⁄2 cup (125 ml) half-and-half
3 tablespoons (45 ml) unsalted butter
1
⁄2 cup [
1
⁄4 ounce (125 ml)] chopped
fresh chives
1
⁄4 teaspoon (1 ml) freshly ground
white or black pepper
Peel the potatoes and cut in
3
⁄4-inch-
thick (1.8 cm) slices. Place the
potatoes, garlic, 1 teaspoon (5 ml)
kosher salt, and wine vinegar in a 3
3
⁄4
quart (3.6 L) saucepan* and cover with
cold water by 1 inch (2.5 cm). 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 18–22
minutes. While potatoes are cooking,
combine milk, half-and-half, butter, and
1
⁄4 cup (50 ml) of the chives in a
Cuisinart
®
1
1
⁄2-quart (1.4 L) 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 1–2 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.
* Do not use nonstick cookware with the
Cuisinart
®
Hand Mixer.
Nutritional information per serving:
Calories 149 (28% from fat) • carb. 24g
• pro. 3g • fat 5g • sat. fat 3g • chol. 14mg
• sod. 185mg • calc. 42mg • fiber 2g
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
Bacon and Cheddar
Cold weather comfort food.
Makes 8 servings
8 baking potatoes [8 ounces each
(226 g)], scrubbed
2 teaspoons (10 ml) olive oil
2
⁄3 cup (150 ml) evaporated fat free milk
4 tablespoons (60 ml) unsalted butter,
at room temperature, cut in 4 pieces
2 cups (500 ml) shredded lowfat
Cheddar cheese
8 slices bacon, cut in
1
⁄4-inch (0.6 cm)
pieces, cooked and drained
[about
2
⁄3cup (150 ml)]
1 tablespoon (15 ml) chopped chives
1
⁄4 teaspoon (1 ml) kosher salt
1
⁄4 teaspoon (1 ml) freshly grated black
pepper
Preheat oven to 400°F (205°C). Pierce
each potato several times with a fork or
a knife tip; rub each potato with
1
⁄4 teaspoon (1 ml) of the olive oil. Bake
the potatoes in the preheated oven until
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