HOW TO USE YOUR KALEO

Locking the bowl onto the base:
Place the bowl on the base with the handle facing you, then turn it counter-clockwise as far as it will go, making sure it firmly locks in position.
Closing the lid (Quick Lock System )
1. Position the lid as shown in the diagram so that point 1 rests on the handle. 2. Lower the lid down 3. The lid is now correctly positioned and ready for use. With one hand on the feed tube press down and at the same time turn the control knob to the locked position (lock symbol). Start by setting the control button to pulse or speed 1 or 2* depending on model Note: If you cannot turn the control knob to the required setting, the lid may not be fitted correctly. Check that the lid is firmly pushed down so that the tab near the feed tube is engaged with the control knob.

Removing the lid

To remove the lid, turn the control knob to the 0 position.

Using the attachments:

A) For the blade, kneading and whipping attachments: Fit the attachment you wish to use on the support axis and push gently until you hear a "click" as it locks in place. Handle with care. B) For the shredding and slicing attachments: Select the blade required and clip it on to the shredding and slicing holder then position it on top of the attachment support (3).

Using the citrus press :

Position the bowl on the motor unit. Place the citrus press support of the citrus fruit press on the axis of the bowl, then position the pulp sieve on the bowl. Fit the cone on the axis at the centre of the pulp sieve and lock the pulp sieve by turning the button to lock symbol. Place half the fruit fresh down on top of the cone and start the appliance (position 1 or pulse). press the fruit down firmly to extract the juice.

After use:

- Unlock the pulp sieve by turning the control button. - Remove the citrus fruit press attachment with the bowl. - Remove the pulp from the cone and the pulp sieve.
The bowl is equipped with a pouring lip.
Power cord storage: under the base of the food processor.

CLEANING

Always disconnect the plug before cleaning. You can wipe the motor unit with a damp cloth. Never immerse the motor unit and never pour water over it. Cleaning the attachments Handle cutting attachments with caution as they are very sharp. Wash attachments that have been in contact with food in hot, soapy water immediately after use. Replace attachments in their box after use.
Cleaning in the dishwasher The bowl, lid and attachments are all dishwasher safe. Place them in the upper basket and use the normal wash cycle. The seal in the lid can be removed for cleaning.

Kneading attachment

Use this accessory for making bread and pizza dough and pureing cooked apples. If making cakes with dried fruits or nuts, use the kneading attachment instead of the stainless steel blade, to prevent them from being chopped by the blade.

Whipping attachment

This attachment is ideal for whisking egg whites, whipping cream, meringue and mayonnaise.
Shredding and slicing attachments
Select the appropriate attachment, either fine or coarse, according to your requirements. The shredding attachment is ideal for shredding cheese, potatoes, apples, onion, celery and other fruits and vegetables. The slicing accessory is suitable for slicing cucumbers, carrots, potatoes, onions, apples, cabbage, leeks and many other fruits and vegetables.

Citrus fruit press

The juice from lemons, oranges and other citrus fruits can easily be extracted using this attachment.

Twin feed tube

The twin feed tube has both a narrow and a wider section for different types of food. This ensures perfectly shaped slices, as the food stays upright when sliced. The narrow section is ideal for foods such as carrots, and apples. The wider section can be used for cheese, cucumber, cabbage, potatoes and larger pieces of food.

Food pusher

The food pusher is a handy measure for liquids and is marked in ounces, cups, ml. The narrow section has a drip feed hole for evenly dispensing liquids or oil into the bowl. This is ideal when making pie crust and mayonnaise.

Kaleo bowl and lid

The sealing ring in the lid ensures that the bowl is watertight. Hot foods can safely be processed in the bowl without damage or leakage.

Control buttons

The positions on the Kaleo are: 0 (Lock symbol) 1 and 2* (*depending on model ) P = Off = Lid locked = Continuous speed = Pulse - ideal when you want perfect control over the final texture of the food or short bursts of power to prevent over processing. While you keep holding the switch in the pulse position the machine operates. As soon as it is turned to the lock symbol, the appliance will stop.
Use the table on page 7 as a guide for the required setting.
Successful Cooking with your Kaleo
Your Kaleo is simple and easy to use, and you will soon be surprised how many time consuming tasks can quickly be done in your food processor. To get the best results, it is important to use it correctly and the following guidelines should assist you. Remember when adapting your existing recipes for use in the Kaleo, it is best to process the dry and least messy ingredients first. Always follow the capacities stated in the instructions and recipe book. Overloading the appliance may damage the motor. Minimum quantities: Remember that under filling the processor may mean that the food is processed unevenly or you could obtain unsatisfactory results.

Stainless steel blade

MIXING Batters : Batters for pancakes, waffles, muffins and fritters can easily be prepared. First process the
dry ingredients with half of the liquid first, and then gradually pour in the remaining liquid through the feed tube.
Cakes: The all-in-one method gives best results, which is not only quick to prepare but prevents the
mixture being over mixed. Use soft margarine or if using butter soften it first, otherwise it will not blend easily. For cakes containing dried fruit, nuts, cherries or peel, use the kneading attachment instead of the blade. This prevents the fruits or nuts from being cut up into tiny fragments by the sharp blades. Alternatively, use the blade to make the cake mix. Remove the blade and then fold in the other ingredients using a spoon.
Crumb mix : Best prepared using butter or shortening directly from the refrigerator, which should be
cut into pieces before adding to the processor bowl.
Icings and Frostings : These can quickly be made in the Kaleo with the blade. Always use softened butter for butter cream frosting.
Pts : For a coarser pt do not process too long, but for a smooth pt process for longer. Pie crust and rolled cookie dough:
For best results, use stick butter or shortening directly from the refrigerator and cut it up into pieces. Pastry made in a food processor has such a smooth texture there is no need to add lard or vegetable shortening. As processing times are very short, take care not to over process the pastry otherwise it will be difficult to roll out. For easier handling, remember to chill in the refrigerator before rolling out. A large batch of pastry dough can be prepared up to the crumb stage, and then stored in the refrigerator for up to two weeks, ready for use later.
Sauces: Lumpy sauces can easily be smoothed by processing using the chopping blade.

CHOPPING

Cookie crumbs: These can be crushed to a fine powder or course texture. Process briefly on
speed 1 or pulse until your desired texture.

Breadcrumbs:

Remove the crusts from slices of dry bread and cut into 2.5 cm (1 inch) cubes and process using pulse or continuous speed.
Fresh Herbs: For successful, evenly processed results you need to chop large quantities of herbs
or combine with other ingredients. The bowl, blade and herbs must be dry. For finely chopped herbs, after processing you will need to remove them from the bowl and finish chopping them with a sharp knife.
Meat: For raw meat, trim off any gristle, bone or excess fat. Cut into (1 inch) cubes and process to

the required consistency using the blade. The meat has a ground rather than minced texture. Cooked meat should be cut into (1 inch) cubes and processed using the blade.
Onions: Peel and quarter the onions before processing using pulse or continuous speed. Vinaigrettes and Dressings:
Make a batch and then store in the refrigerator for up to two weeks. Yogurt based dressings and marinades can also be made in the Kaleo

PUREING

Fruit pures : Firm fruits such as apples, apricots, plums and pears need to cooked first until tender
and then processed using the blade.
Soups: Puree using the blade Vegetable pures:
Cooked vegetables can be pured either on their own or with other ingredients such as water, broth, milk, cream, or butter. Tomatoes can be skinned and deseeded before processing.

KNEADING ATTACHMENT

Bread making and yeast dough:
When processing bread or yeast dough, the amount of liquid required may vary with different batches of flour. Insufficient liquid can result in the dough not processing into a ball.
Cakes: For cake mixes containing dried fruit, nuts, candied cherries or citrus peel, use the kneading
attachment instead of the blade. This prevents them being cut up into tiny fragments by the sharp blades. Use the all-in-one method as this prevents the mixture being over processed.

WHIPPING DISC

Mayonnaise: For best results, ensure that all the ingredients are at room temperature. Meringues: Use the meringue recipe. This mixture can be spooned into shape to make meringue

shells and nests.

Whipping cream: Always use well chilled heavy cream directly from the refrigerator. As processing
times are very short take care not to over process.

Whisking egg whites:

The bowl and whisk must be absolutely clean with no traces of oil, otherwise they will not form stiff peaks. To obtain the best volume, leave the food pusher out to allow more air to be incorporated. Use egg whites at room temperature and a pinch of salt to aid whisking. Processing times when whisking egg whites and making meringues, take a little longer than most other foods in your Kaleo.

SHREDDING DISCS

Cut the food to fit the width of the feed tube. Choose either the fine or coarse shredding disc. Process using pulse and empty the bowl when full.
Apples : cut the pealed and cored apples into quaters. Place in the wide section of the feed tube. Carrots : for long strands place the carrots horizontally in the wide feed tube. For short strands, place
upright in either the narrow or wide feed tube.
Celery : peel and cut into pieces to fit the wide feed tube. Cheese : Choose firm cheddar or other medium hard cheeses, and use directly from the refrigerator.
Firmer cheeses, such as Swiss and gruyere, also process well. batches of grated cheese can be frozen and used directly from the freezer for quiches, sauces and cheese on toast.
Potatoes: Raw potatoes can be shredded for making potato pancakes or hash browns using the
coarse shredding disc. Place in the wide section of the feed tube.

SLICING DISCS

Select either the fine or coarse slicing disc and process using pulse. Always use the food pusher and never your fingers.
Cabbage : Cut into eigthts or smaller pieces, and remove the core. Place upright in the wide section

of the feed tube.

Carrots and leeks: cut the vegetables to the same height as the feed tube. Use the narrow section. Zucchini : Prepare the same as carrots and use either the narrow or wide section depending on the

size of the zucchini.

Cucumbers : Select slim cucumbers which will fit into the wide section of the feed tube.Cut them flat
across the ende before placing in the feed tube.
Onions : Peel and cut the onions to fit the wide section of the feed tube. Process using only pulse. Potatoes : Peel and trim to fit the wide section of the feed tube.
DIPS, SALAD DRESSINGS AND SALADS
Makes 2 cups 2 cups cooked garbanzo or chickpeas, drained 1/3 cup tahini (sesame seed paste), or 1/4 cup olive oil 1/4 cup freshly squeezed lemon juice 1 teaspoon salt 2 cloves garlic, peeled 1 tablespoon olive oil 1 pinch paprika Insert the chopping blade. Combine all ingredients, except the tablespoon of olive oil and paprika, in the food processor bowl. Cover and process until smooth, stopping to scrape the sides of the bowl as needed. Transfer mixture to a serving bowl. Drizzle the reserved tablespoon of olive oil over the humus and sprinkle with paprika.

Guacamole

Makes 2 1/2 cups 3 ripe avocados, peeled, pitted, and cut into chunks Juice of one fresh lime 1 small onion, cut in eighths 1 clove garlic, quartered 1 ripe tomato, cored and cut in eighths Salt Insert the chopping blade. Combine avocados and lime juice in the food processor bowl. Cover and pulse until chopped up, stopping to scrape the sides of the bowl as needed. Add the remaining ingredients, except the salt. Pulse until desired texture. Season with salt to taste.

Tomato Salsa

Makes approximately 6 cups 1 to 4 Jalapeo chili peppers, roasted under the broiler until charred 5 cloves of garlic, peeled and minced 2 small onions, cut in eighths 2 sprigs fresh cilantro, leaves only 1 tablespoon sugar 1 teaspoon salt 1/4 teaspoon ground cumin 1 (28 oz) can whole peeled tomatoes 1 (10 oz) can diced tomatoes with green chili peppers Insert the chopping blade. Remove charred skin from roasted jalapeno peppers. Remove and discard seeds. Combine all ingredients, except the diced tomatoes, in the food processor bowl. Cover and process until coarsely chopped. Add the diced tomatoes and pulse for a second or two.

Bean Dip

Makes approximately 6 cups
8 oz Provolone or Asiago cheese 2 (16 oz) cans of refried beans 8 tablespoons butter 1 small onion, minced 1 clove garlic minced 1 (3 1/2 oz ) can of roasted green chilies or Jalapeos, chopped Insert coarse shredding attachment in food processor. Shred the cheese. Combine the refried beans, butter, shredded cheese, onion, garlic, and chilies in a 2-quart non-stick saucepan. Warm over medium heat until the cheese and butter melt. Spoon into a small chafing dish and serve with tortilla chips.

Cheese Spread

Makes approximately 2 cups 4 oz sharp white Cheddar cheese 2 oz blue cheese, crumbled 12 oz cottage cheese 1 teaspoon garlic powder 1/4 cup finely chopped walnuts Insert coarse shredding attachment. Shred the Cheddar cheese. Place in another bowl. Insert the chopping blade. Add all of the remaining ingredients except the walnuts. Process until smooth, stopping to scrape the sides of the bowl as needed. Spoon into a ceramic crock pot or serving bowl. Sprinkle with chopped walnuts.
Thousand Island Salad Dressing
Makes about 2 cups 1 large egg, hard boiled and quartered 2 tablespoons Worcestershire sauce 1 1/2 teaspoons sugar 2 tablespoons white or cider vinegar 1 pinch ground cloves 2 cups mayonnaise 1/3 cup sweet pickle relish 1/4 cup chopped black olive 1/4 cup diced red bell pepper Insert the chopping blade. Combine all the ingredients in the food processor bowl. Cover and process a few seconds. Dressing should have some texture to it.

French Salad Dressing

Makes about 2 1/2 cups
2/3 cup ketchup 2/3 cup sugar 1/2 cup white or cider vinegar 1/2 cup vegetable oil 1 small onion, quartered 2 teaspoons paprika 2 teaspoons Worcestershire sauce Insert the chopping blade. Combine all the ingredients in the food processor bowl. Cover and process until smooth.
Creamy Blue Cheese Salad Dressing

Makes 2 1/2 cups

3/4 cup buttermilk 1 1/3 cups mayonnaise 1 teaspoon Worcestershire sauce 1/2 teaspoon dry mustard 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon ground black pepper 4 oz of blue cheese, crumbled Insert the chopping blade. Combine all the ingredients, except the blue cheese, in the food processor bowl. Cover and process until smooth. Add the blue cheese and pulse a couple of times, or until combined. Mixture should still be slightly chunky.

Layered Cobb Salad

Makes 4 to 6 servings
1 head iceberg lettuce, torn into bite-sized pieces 3 plum tomatoes 3 large eggs, hard-boiled and cooled to room temperature 2 boneless chicken breasts, poached, cooled to room temperature and diced 1 avocado, peeled, pitted, and diced 8 slices of bacon, cooked until crisp and crumbled 1 bunch of scallions, trimmed and sliced thin 1 1/2 to 2 cups of Creamy Blue Cheese Salad Dressing Place the lettuce in a large, shallow salad bowl or platter. Insert coarse slicing attachment in the food processor. Place tomatoes vertically in the wide feed tube and slice. Layer on top of the lettuce. Place the eggs horizontally in the feed tube and slice. Layer on top of the tomatoes. Continue layering the remaining ingredients as follows: chicken, avocado, bacon, and scallions. Drizzle with blue cheese salad dressing.

Quickn Easy Mayonnaise

Makes 1 1/4 cups 1 large egg 2 tablespoons freshly squeezed lemon juice or white vinegar 1/2 teaspoon salt 1/2 teaspoon dry mustard 3/4 cup vegetable oil Insert the whipping attachment. Combine all ingredients and only 1 tablespoon of the vegetable oil, in the food processor bowl. Cover and process for 30 seconds. Gradually pour the remaining oil through the hole in the food pusher and process just until the mayonnaise thickens.

Coleslaw

Makes 6 to 8 servings
1 small head of green cabbage, cored and cut into wedges small enough so wide part fits into the wide part of the feed tube 2 large carrots, scraped 1 cup Quickn Easy Mayonnaise 3 tablespoons lemon juice 2 tablespoons sugar 1 teaspoon salt Insert coarse shredding attachment. Shred cabbage and carrots into the food processor bowl; Place into a large mixing bowl. Insert the chopping blade. Add the remaining ingredients. Process until combined. Pour over the shredded vegetables. Toss to combine.

Tuna Salad

Makes 1 cup 1 small onion, peeled and cut into eighths 2 celery stalks, cut into 2-inch pieces 1 (6 1/2 oz) can of chunk white tuna, packed in water 1/4 cup Quickn Easy Mayonnaise Salt and black pepper to taste Insert the chopping blade. Pulse onion and celery in the food processor bowl. Add the tuna fish mayonnaise, and salt and black pepper to taste. Pulse until all ingredients are combined.

Egg Salad

Makes about 1 1/4 cups 1 small onion, peeled and cut into eighths 2 celery stalks cut into 2-inch pieces 4 large eggs, hard-boiled, cooled to room temperature, and quartered 1/3 cup Quickn Easy Mayonnaise 1 teaspoon prepared mustard Salt and black pepper to taste Insert the chopping blade. Pulse onion and celery in the food processor bowl. Add the eggs, mayonnaise, mustard, and salt and black pepper to taste. Pulse until all ingredients are combined.

Chicken Patties

Makes 8 servings 3 boneless chicken breasts , cut into 1-inch pieces 6 boneless chicken legs, cut into 1-inch pieces 1 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon poultry seasoning Olive oil Insert the chopping blade. Place chicken, salt, pepper, and poultry seasoning in the food processor bowl. Pulse/Chop until coarsely chopped. Dampen your hands with water and form 8 patties. Brush patties with olive oil. Cook on a hot grill until browned and done in the center.

Tex-Mex Meatloaf

Makes 6 servings 6 oz Monterey Jack Cheese 1 small onion 1 sprig of parsley, leaves only 2 large eggs, lightly beaten 1 teaspoon salt 1 3/4 lbs pound ground beef 1 cup plain dried bread crumbs 1 cup your favorite brand of jarred salsa, divided Preheat oven to 350 degrees F. Lightly grease 9-x 5-inch loaf pan. Insert coarse shredding attachment. Shred cheese into the food processor bowl; remove. Insert the chopping blade. Add the onion, parsley, eggs, and salt. Pulse until onion is minced. Add the ground beef, bread crumbs, 1 cup of the shredded cheese, and 1/2 cup of salsa. Pulse until just combined; do not overprocess. Place meat mixture into prepared loaf pan. Bake in the oven for 55 to 60 minutes or until the meatloaf is no longer pink in center. Remove from oven and pour off any fat. Cool for 10 minutes; remove from pan. Top with remaining cheese and salsa before serving.

Quiche

Makes 6 servings 4 oz sharp Cheddar cheese 1 small zucchini 1/2 cup diced boiled ham 3 large eggs 1/2 cup baking mix 1/2 teaspoon salt 1/4 teaspoon garlic powder 1 small onion, quartered 2 sprigs flat leaf parsley, leaves only 1 1/2 cups milk 1/3 cup olive oil Preheat oven to 350 degrees F. Butter a 9-inch glass or ceramic pie pan. Insert the fine slicing attachment. Place the zucchini in the feed tube and slice into the food processor bowl. Layer the sliced zucchini in the prepared pie pan. Insert the coarse shredding attachment. Shred the cheese into the food processor bowl. Remove and sprinkle on top of the zucchini along with the diced ham. Insert the chopping blade. Combine the remaining ingredients in the food processor bowl. Process until smooth. Pour over the ham and cheese. Bake in the oven for 40 minutes. Allow to cool for 10 minutes before serving.

Potato Pancakes

Makes 4 servings 5 medium potatoes, peeled and cut to fit in the wide feed tube 2 large eggs 1 medium onion, quartered 3 tablespoons of all-purpose flour 1/4 teaspoon of baking powder Salt and black pepper to taste Vegetable, oil for frying Insert coarse shredding attachment. Shred potatoes into the food processor bowl. Place potatoes on a clean kitchen towel; roll up and squeeze out as much liquid as possible. Place in a large mixing bowl. Insert the chopping blade. Add the eggs, onion, flour, baking powder, and salt and black pepper to taste. Pulse until onion in finely minced. Pour egg mixture over the potatoes and stir together. In a large nonstick saut pan, heat a thin layer of oil over medium-high heat. Drop a heaping tablespoon of the potato batter into the pan and flatten slightly with a spatula. Cook for about 2 to 3 minutes on each side or until golden brown.

Autumn Harvest Apple Sauce
Makes 8 servings 3 lbs of apples, peeled, cored and quatered 1 1/2 cups fresh or frozen cranberries 1 cinnamon stick 1 cup of apple cider or unstrained apple juice 1/2 cup of real maple syrup pinch of salt Combine all of the ingredients in a 6-quart saucepan. Cover and bring to a boil covered over mediumhigh heat. Lower to a simmer and cook until apples are very soft, about 20 minutes. Remove and discard cinnamon stick. Insert the chopping blade in the food processor. Puree in batches until desired texture is achieved.

Cranberry Relish

1 (12 oz) bag fresh cranberries 1 medium navel orange, with rind, cut in eighths 3/4 to 1 cup of sugar Insert the chopping blade. Place the cranberries and orange in the food processor bowl. Process until evenly chopped into small pieces. Stir in sugar to desired sweetness. Store in refrigerator 1 to 2 hours before serving.
Beer Batter for Fried Foods
3/4 cups all-purpose flour 1 1/2 teaspoons of baking powder 1/4 teaspoon of salt 1 1/2 tablespoons of vegetable oil 3/4 cup of beer Vegetable oil for frying Insert the chopping blade. Combine flour, baking powder, and salt in the food processor bowl. Pulse twice. Add the oil and beer and process until well blended. Let sit 20 minutes. Heat vegetable oil in a deep, heavy skillet on top of the stove, or in an electric deep fryer, (according to the manufacturer s instructions). Dip food you wish to fry into the beer batter and carefully drop into the hot oil. Fry in a single layer only; do not crowd with too many pieces of food. Deep-fry until golden brown. Turn over and cook an additional minute. Remove fried food with tongs. Drain on paper towels. Repeat with remaining pieces of food. Fried food can be kept warm and crisp in a 200 degree F oven for up to 30 minutes. Foods Perfect for Beer Batter Frying: Fried Shrimp 1lb cleaned large shrimp with their tails on Dip shrimp in beer batter. Deep-fry 2 to 3 minutes, or until golden brown. Onion Rings 2 Spanish or Vidalia onions Slice onions into 1/2-inch thick rings; only use 1-inch diameter or larger rings; save smaller pieces for another recipe. Dip onion in beer batter. Deep-fry 2 to 3 minutes, or until golden brown. Apple Fritters 2 large apples, peeled, cored and cut into eighths Confectioners sugar for sprinkling. Dip apples in beer batter. Deep-fry 2 to 3 minutes, or until golden brown. Sprinkle with confectioner s sugar before serving.

Basic Pizza Dough

Makes enough dough for one pizza or six calzone 1 1/2 teaspoons dry yeast 1 teaspoon salt 3 cups all-purpose flour 2 tablespoons olive oil 1 cup water Insert kneading attachment. Combine yeast, salt, flour, and oil in the food processor bowl. Process for 1 minute. Gradually pour the water through the hole in the food pusher. Continue processing until the dough comes together and forms a ball. Process again for 60 seconds. Grease a large mixing bowl. Place dough in bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Punch down dough. Use to make pizza or calzone.

Tomato and Cheese Pizza

Makes 8 servings 1 recipe Basic Pizza Crust 1 (14 1/2 oz) can diced tomatoes 1 tablespoon olive oil 1 teaspoon dried Italian seasoning 1/4 teaspoon garlic powder 1/8 teaspoon black pepper 8 oz mozzarella cheese 4 teaspoons grated Parmesan cheese In a small saucepan combine the tomatoes, olive oil, Italian seasoning, garlic powder, and black pepper. Cover and bring to a simmer. Cook 10 minutes. Insert coarse shredding chopping blade in the food processor. Shred mozzarella cheese into the food processor bowl.Preheat oven to 500 degrees F. Lightly grease a 16-inch pizza pan. Punch down risen pizza dough. Dust with flour and stretch evenly in pan. Spread sauce evenly over top and sprinkle with the cheeses. Bake 20 to 30 minutes or until the cheese is bubbly and the bottom is golden.

Calzone

Makes 6 calzone
1 recipe Basic Pizza Crust 4 oz mozzarella cheese 1 (15 oz) container of ricotta cheese 1/4 cup grated Parmesan or Romano cheese 1 sprig Italian parsley, leaves only 12 slices of pepperoni Preheat oven to 425 degrees F. Grease two large baking sheets. Insert coarse shredding chopping blade in food processor. Shred mozzarella cheese into the food processor bowl. Remove and set aside. Insert the chopping blade. Add ricotta, grated cheese, and parsley leaves. Process until smooth. Add the mozzarella and pulse until mixed. Punch down on the risen pizza dough. Dust with flour and divide into six even pieces. Flatten each piece of dough into a 1/4-inch thick circle. Place 1/6 of the ricotta mixture in the center of each circle. Top with two slices of pepperoni. With your fingertips, wet the inside edge of the dough. Fold over to form a half-moon. Seal by pinching the dough together and crimping. Place on previously greased baking sheets. Bake 25 to 30 minutes or until golden.

Zucchini Nut Bread

Makes 2 loaves 2 medium zucchini 3 eggs 1 cup vegetable oil 2 1/4 cups sugar 3 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons ground cinnamon 1 cup walnut halves Grease and flour two 8-x 4-inch loaf pans. Preheat oven to 325 degrees F. Insert coarse shredding attachment. Place zucchini in feed tube and shred into the food processor bowl. Remove and set aside. Insert the chopping blade. Add the eggs, oil, vanilla, and sugar to the food processor bowl and process for 1 minute. Add flour, salt, baking powder, baking soda, cinnamon, zucchini, and nuts. Process until just combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center is firm. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Banana Nut Bread

Makes 2 loaves 2 1/2 cups sugar 1 cup shortening 3 eggs 1 1/2 cups mashed bananas 3 cups all-purpose flour 1 1/4 cups buttermilk 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon vanilla extract 1/2 cup chopped walnuts Grease and flour two 8-x 4-inch loaf pans. Preheat oven to 350 degrees F. Insert the chopping blade. Process the shortening and sugar in the food processor bowl until creamy Add eggs one at a time, through the feed tube. Stop and add the bananas, buttermilk, and vanilla. Process until smooth. Add the flour, baking powder, soda, and nuts. Process just until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Mini Cherry Cheese Cakes

Makes approximately 18 cheesecakes 2 (8 oz) packages of cream cheese, cut up into small cubes 3/4 cup sugar 2 large eggs 1 tablespoon lemon juice 1 teaspoon vanilla extract 18 vanilla wafer cookies 1 cup blueberry or cherry jam Line a muffin tin with cupcake liners. Preheat oven to 375 degrees F. Insert the chopping blade. Place cream cheese, sugar, eggs, lemon juice, and vanilla in the food processor bowl. Process until smooth, scrapping down the sides of the bowl as needed. Place vanilla wafers in the prepared pan, one for each opening. Fill each 3/4 full. Bake 15 to 20 minutes, or until firm. Remove from oven. Continue with remaining batter. When completely cooled, spoon a scant tablespoon of jam on top of each.

Bite-Sized Pumpkin Pies

Makes 24 bite-sized pies 12 graham cracker squares, broken into pieces 1/2 cup pecans halves 2 tablespoons sugar 3 tablespoons softened butter 1 (12 oz) can solid pack pumpkin 1 (5 oz) can evaporated milk 2 large eggs 3/4 cup sugar 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoon salt Line a large mini-muffin tin with liners. Preheat oven to 350 degrees F. Insert the chopping blade. Place the graham crackers in the food processor bowl and process into crumbs. Add the pecans, sugar and butter; combine until pecans are finely chopped. Remove from bowl and set aside. Combine the remaining ingredients in the food processor bowl and process until well-mixed. Pour a tablespoon of the pumpkin mixture into each mini-muffin pan opening. Sprinkle each with crumb/nut mixture. Bake 12-15 minutes, or until centers are set.

" Easy as Pie " Pie Crust
Makes enough for two pies, or one two-crust pie 2 1/2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon salt 8 tablespoons unsalted butter 4 tablespoons shortening or lard 1/4 cup, plus 2 tablespoons ice water 2 tablespoons apple cider or white vinegar Insert the chopping blade. Combine flour, sugar, and salt in the food processor bowl and pulse to combine. Add butter and shortening and pulse until crumbs form, about 30 seconds. Gradually pour the vinegar and water through the hole in the food pusher. Process until the dough forms into a ball. Stop the food processor immediately. Remove dough, divide in half. Flatten into two, equal rounds,1/2-inch thick, wrap separately in plastic wrap and refrigerate at least 2 hours or for up to one day.

Apple Pie

makes 1 pie
1 recipe Easy as Pie pie Crust, chilled 3 lbs Granny Smith apples 2 tablespoons freshly squeezed lemon juice 3/4 to 1 cup sugar, plus extra for sprinkling on top 1/2 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon salt 2 tablespoons unsalted butter 2 tablespoons heavy cream or milk Preheat oven to 425 degrees F. Peel and core apples. Cut into 1/2-inch thick slices. Place in a large mixing bowl and sprinkle with the lemon juice. Combine the sugar, flour, cinnamon, and salt in a small mixing bowl. Sprinkle over the apples and stir to combine. Sprinkle both sides of chilled dough with flour and roll out into 14-inch-rounds; sprinkle with additional flour on both sides as needed. Fold one piece of dough in half and place in a greased pie pan. Unfold and gently press dough into the pan leaving the excess hang over the edge taking care not to stretch the dough. Place the prepared filling in the prepared pan, mounding a bit in the center. Dot with the two tablespoons of butter. Place the remaining rolled out crust on top of the pie. Press the edges together and trim leaving a 1/2-inch overhang from the edge of the pan. Fold under to form a high edge and pinch to crimp or flute. Cut a 1-inch circle in the center of the top crust and remove. Brush the top, but not the edges, with the heavy cream or milk. Sprinkle with about 1 tablespoon of granulated sugar. Bake 20 minutes, lower heat to 375 degrees F and bake another 30 to 40 minutes, or until the crust is golden and is filling bubbling.

Fruit and Nut Bars

Makes 20 bars
2 cups all-purpose flour 1 cup sugar 1/2 teaspoon salt 1 cup unsalted butter, cut into small pieces, at room temperature 1 large egg yolk 2 teaspoons vanilla extract 1 cup walnuts halves 1 cup your favorite fruit preserves Preheat oven to 350 degrees F. Insert the chopping blade. Combine the flour, sugar, salt, butter, egg yolk, vanilla extract, and nuts in the food processor bowl. Process until crumbly. Place 1/2 of the dough in the bottom of a 13-x 9-inch baking pan. Distribute and pat down evenly. Spread jam on top of dough. Crumble remaining dough on top of preserves. Place in oven and bake 40 to 45 minutes, or until golden brown. Remove pan from oven and cool to room temperature on a wire rack. Run a knife around the edges of the pan to release any baked on preserves. Cut four even rows, lengthwise, down the pan, and five rows across. Carefully remove cooled bars with a spatula.

Brownies

Makes 12 brownies
1/2 cup butter, melted 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1/3 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder Frosting: 3 tablespoons butter, softened 3 tablespoons unsweetened cocoa powder 1 tablespoon honey 1 teaspoon vanilla extract 1 cup confectioners sugar Preheat oven to 350 degrees F. Grease and flour an 8 inch square pan. Insert the kneading attachment. Add the melted butter, sugar, eggs, vanilla cocoa powder, flour, salt, and baking powder to food processor bowl. Pulse/mix until ingredients are just combined. Spread batter into the greased pan. Bake 25 to 30 minutes. Do not overcook. Make frosting while brownies bake by combining butter, cocoa, honey, vanilla, and confectioners sugar in a small mixing bowl. Frost brownies while they are still warm.

Strawberry Shortcake

3 pints ripe strawberries, rinsed, hulled, and sliced 2 1/4 cups all-purpose flour 2 teaspoons sugar 2 teaspoons baking powder 1 teaspoon baking soda Pinch of salt 8 tablespoons chilled butter, cut into small pieces 3/4 cup + 2 tablespoons buttermilk Whipped Cream, recipe follows Toss berries with sugar to taste. Leave at room temperature for an hour, or until a syrup forms. Preheat oven 400 degrees F. Insert the chopping blade. Combine flour, sugar, baking powder, baking soda, and salt in the food processor bowl. Add butter and process until crumbly. Gradually add the buttermilk through the hole in the food pusher and process until the dough begins to form into a ball. Do not overwork the dough. Remove the dough from the food processor and pat into a rectangle 3/4 inch thick. Cut into 6 to 8 circles with a biscuit cutter or a glass. Bake on a baking sheet for 12 to 15 minutes, or until golden brown. Split hot biscuits in half. Place bottom half on a plate and spoon some strawberries and syrup on top. Add a large dollop of whipped cream and cover with top half of biscuit. Serve immediately.