Filter
Top Products
11
To
make
crumbs
and
crumb
crusts
Cut
or
break
bread.
crackers
or
cookies
into
pieces
and
put
them
in
the
work
bowl.
Process
con
tinuously
until
they
reach
the
desired
texture.
For
seasoned
crumbs,
chop
the
parsley
or
other
fresh
herbs
with
the
crumbs.
For
buttered
crumbs,
process
until
the
dry
crumbs
are
ol
the
desired
texture,
then
dribble
melted
butter
through
the
small
teed
tube
while
the
machine
is
running.
For
crumb
crusts,
process
crack
ers
or
cookies
as
described
above.
Add
sugar,
spices
and
butter,
cut
into
pieces,
as
speci
fied
by
your
recipe.
Process
until
well
combined.
To
make
paslry
This
describes
general
procedure.
A
recipe
giving
exact
proportions
is
at
the
back
of
this
book.
Combine
unbleached
all-purpose
flour,
salt
and
pieces
of
very cold
or
frozen
butter
in
the
work
bowl.
Process
to
the
consistency
of
cornmeal.
While
the
machine
is
running,
start
pouring
ice
water
through
the
feed
tube.
Stop
pro
cessing
as
soon
as
the
dough
begins
to
form
a
ball,
to
ensure
tender,
flaky
pastry.
Use
the
dough
immediately
or
form
it
into
a round
disc
about
1
inch
thick.
Wrap
it
in
plastic
wrap
and
refrig
erate
or
freeze
for
later
use.
To
make
quick
breads,
and
cakes
that
use
baking
powder
and/or
soda.
The
most
important
rule
for
suc
cess
is
not
to
overmix
after
the
flour
is
added.
The
ingredients
for
these
soft
doughs
should
be
cold.
If
the
recipe
calls
for
chopped
ingredi
ents
like
lemon
peel
or
nuts,
chop
them
first
while
the
work
bowl
is
clean
and
dry.
Then
set
them
aside
until
needed.
(Always
use
sugar
when
chopping
lemon
peel;
see
page
7.)
Put
dry
ingredients
like
flour,
salt
and
leavening
in
the
work
bowl
and
process
with
the
metal blade
for
5
seconds
to
mix
them.
Remove
and
reserve
the
dry
ingredients.
Add
the
eggs
and
sugar
to
the
work
bowl
and
process
to
mix,
letting
the
machine
run
about
1
minute.
Next,
add
butter,
at
room
temperature
and
cut
into
1-inch
pieces.
Let
the
machine
run
con
tinuously
for
a
minute,
until
the
butter
is
thoroughly
mixed
with
the
sugar
and
eggs.
Then
add
flavoring
and
liquid
•
vanilla,
spices,
cocoa,
etc.
Process
until
mixed.
Add
the
dry
ingredients
to
the
work
bowl.
Process
by
pulsing,
inspecting
after
each
pulse.
Stop
pulsing
as
soon
as
the
dry
ingredients
have
almost
disappeared
into
the
batter.
Overprocessing
will
cause
quick
breads
and
cakes
to
be
tough.
(If
your
recipe
calls
for
ingredients
that
are
to
be
coarsely
chopped
-
like
raisins
or
nuts
-
add
them
last
with
the
mixed
dry
ingredients.)
To
make
cake
mix
Your
food
processor
work
bowl
is
large
enough
for
the
preparation
of
an 18.5-ounce
packaged
cake
mix.
Insert
the
metal blade
and
add
the
cake
mix
to
the
work
bowl.
While
the
machine
is
running,
add
the
eggs
and
liquid
through
the
small
feed
tube
and
process
for
5
seconds.
Scrape
down
the
side
of
the
work
bowl
and
process
again
for
1
minute
for
maximum
volume.
Do
not
remove
the
metal
blade.
Insert
a
finger
into
the
underside
of
the
blade
from
the
bottom
of
the
work
bowl
to
hold
the
blade
in
place
while
emptying
the
batter.
Tip:
After
emptying
cake
batter
or
purged
soup
from
the
work
bowl,
replace
the
bowl
on
the
motor
base.
Insert
the
metal blade
and
pulse
once.
Centrifugal
force
will
spin
the
batter
off
the
blade
onto
the
side
of
the
work
bowl.
Remove
the
blade,
and
use
the
spatula
to
scrape
any
remaining
batter
from
the
bowl.