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To whip cream
P rocessor whipped cream holds
its shape very well. It is good for
decoration or as a topping for
g i n g e r b read, berries and other
d e s s e rt s .
Chill the cream well before
starting. Using the Metal blade
process continuously until it
begins to thicken; add sugar as
desired and continue processing.
Watch carefully until the cre a m
reaches the desired consistency.
For consistently reliable results,
add 2 tablespoons of non-fat
dried milk for every cup of cream,
before whipping.
P rocessor whipped cream does
not whip to the light, fluffy c o n-
sistency obtained by methods t h a t
beat in more air. Use the optional
Whisk Attachment for the fluffiest
whipped cream.
To make bread, cracker and
cookie crumbs and crumb cru s t s
Cut or break bread, crackers or
cookies into 1-inch pieces and
put them in the work bowl.
Process continuously until they
reach the desired texture. For
seasoned crumbs, chop parsley
or other fresh herbs with the
crumbs. For buttered crumbs,
process until the dry crumbs are
of the desired texture, then
dribble melted butter through
the small feed tube while the
machine is running.
For crumb crusts, process
crackers or cookies as described
above. Add sugar, spices and but-
ter, cut into 1-inch pieces,
as specified by your recipe.
Process until well combined.
To make pastry
This describes the general
procedure. A recipe giving exact
proportions is on page 39.
Combine unbleached all-purpose
flour, salt and 1-inch pieces of
very cold butter in the work bowl.
Process to the consistency of
cornmeal. While the machine is
running, pour ice water through
the feed tube. Stop processing 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 refrigerate or freeze
for later use.
To make quick breads, and
cakes that use baking powder
and/or soda.
The most important rule for
success is not to overmix
after the flour is added.
The ingredients for these soft
doughs should be cold. If the
recipe calls for chopped
ingredients 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 chop-
ping 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 1-inch pieces
of butter, at room temperature.
Let the machine run continuously
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 bat-
ter. 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 i s
l a rge enough for the pre p a r a t i o n 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. Remove the
work bowl from the base but
do not remove the metal blade.
Insert your 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
puréed 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.
03CU13135 DLC-8S IB 11/16/04 6:05 PM Page 14