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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 a similar room
temperature. While the Cuisinart
®
Power
Advantage
™
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, rai-
sins, etc. can be added using
speeds 1 or 2 of your hand mixer.
• To separate eggs for any recipe, break
one at a time into a small bowl, gently
remove yolk, then transfer egg white to
spotlessly clean mixing bowl. If a yolk
breaks into the egg white, reserve that
egg for another use. Just a drop of
egg yolk will prevent the whites from
whipping properly.
• To achieve the highest volume when
whipping egg whites, the mixing bowl
and 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.
SWEETS
Cinnamon Muffins
These tasty muffins are just right for
a holiday bread basket.
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 teaspoon cinnamon
1
⁄4 teaspoon salt
2 large eggs
1 cup evaporated skim 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.
Place the flour, brown sugar, baking
powder, cinnamon, and salt in a medium
bowl. Mix on Speed 1 for 30 seconds
to combine and break up brown sugar;
reserve.
Place the eggs in a second bowl. Beat on
Speed 2 until slightly foamy, 30 seconds.
Then mixing on Speed 3, add the milk and
melted butter; mix for 15 seconds. Pour
over the dry ingredients, and use Speed
1 to stir in until the ingredients are just
moistened. Scoop into the prepared muffin
cups. Bake in the preheated oven: 18 to 20
minutes for regular muffins, 14 to 16
minutes for mini muffins, until lightly
browned and springy to touch in the
center. Serve warm with Maple Orange
Butter. (Muffins may be made ahead and
frozen. Thaw and warm before serving.)
Nutritional information per serving
(1 regular or 2 mini muffins):
Calories 155 (29% from fat) • carb. 22g
• pro. 5g • fat 5g • sat. fat 2g • chol. 46mg
• sod. 208mg • calc. 141mg • fiber 1g
Maple Orange Butter
Maple Orange Butter also makes a great
spread for pancakes, waffles,
biscuits or scones.
Makes
3
⁄4 cup
1
⁄2 cup unsalted butter, room temperature
2 tablespoons maple syrup
(not pancake or sugar syrup)
zest of 1 orange, finely chopped
Use Speed 3 to beat butter in a mixing
bowl until light and fluffy, about 1 minute.
Add maple syrup and orange zest; beat
on Speed 3 for 1 minute longer until fluffy
and completely combined.
Nutritional information per serving (1 tablespoon):
Calories 76 (88% from fat) • carb. 2g
• pro. 0g • fat 8g • sat. fat 5g • chol. 21mg
• sod. 1mg • calc. 6mg • fiber 0g
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