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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 measuring.
• Eggs, butter or cream cheese combines
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 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 one for another use. Just
a drop of egg yolk in the white will pre-
vent the whites from whipping properly.
• To achieve the most volume of egg
whites, the mixing bowl and chef’s
whisk attachment or beaters must be
spotlessly clean and free of any fat, oil,
etc. (Plastic bowls are not recommend-
ed 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
refrigerator and cupboard and placed
on the counter.
Nutritional analysis are based on num-
ber of servings indicated. If a recipe
produces a range of servings, they are
based on the highest serving yield for
that particular recipe.
SWEETS
Nutmeg Muffins
These tasty muffins are just right for a holi-
day bread basket.
Preparation: 10 – 15 minutes, plus baking time.
Makes 12 regular or 24 mini muffins
Cooking spray
2 cups unbleached all-purpose flour
3 tablespoons brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon freshly grated nutmeg
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
Preheat the oven to 375° F. Spray 12
regular or 24 mini muffin cups.
6