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INSTRUCTION AND RECIPE BOOKLET

FOOD PROCESSOR

DLC-5 Series
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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IMPORTANT UNPACKING INSTRUCTIONS
This package contains a Cuisinart Food Processor and the standard parts for it: Stainless steel chopping blade, slicing disc, shredding disc, spatula and instruction/recipe book.
Do not rotate the bowl clockwise on the base. This will cause the bowl to separate from the base. 7. Place the food processor on a counter or table and read the instructions thoroughly before using the machine. 8. Save the carton that your food processor was packed in, and the carton inserts too. You will find them very useful if you need to repack the processor for moving or other shipment. NOTE: Remember to return your completed warranty card with all information carefully filled out.

CAUTION:

THE CUTTING TOOLS HAVE VERY SHARP EDGES. To avoid injury when unpacking the parts, please follow these instructions. 1. Place the box on a low table or on the kitchen counter where you plan to keep the food processor. Be sure that the box is right side up. 2. Remove the cardboard panel and the instruction material. NOTE: Remember to return your warranty card with all information carefully filled out completely. 3. You will see a rectangular block of plastic foam that holds the processor parts, each fitted into a cavity in the foam. The plastic spatula (A) is in one long side of the foam block. Remove it first. The slicing disc (B) is on one side and the shredding disc (C) on the other. Slide them out of their grooves WITH GREAT CARE; THE BLADES ARE SHARP. The work bowl cover (D) and the pusher assembly (E) are in the center of the foam block. Grasp an edge of the work bowl and lift it straight up. 4. Lift out the plastic foam block. 5. The machine base and work bowl with metal blade are at the bottom of the box. CAREFULLY REMOVE THE METAL BLADE BY GRASPING THE CENTER HUB AND LIFTING IT STRAIGHT UP. NEVER TOUCH THE BLADES, WHICH ARE RAZOR SHARP. 6. Remove the base and bowl together by grasping the plastic bowl at the top with both hands and lifting the bowl straight up.

WHEN REMOVING THE BLADE:

CAREFULLY REMOVE THE METAL BLADE BY GRASPING THE CENTER WHITE HUB AND LIFTING IT STRAIGHT UP. NEVER TOUCH THE BLADES, AS THEY ARE RAZOR SHARP
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TABLE OF CONTENTS:

Introduction. page 3 The Machine Includes. page 3 Assembly Instructions. page 4 Operating Controls. page 4 Practicing with Food. page 5 Adding Food While Processing. page 5 Removing Processed Food. page 5 Techniques for Chopping and Pureing with the Metal Blade. page 5 Chop raw fruits and vegetables. page 5 Pure fruits and cooked vegetables. page 5 Dislodge food. page 6 Chop hard foods. page 6 Chop parsley and other foods. page 6 Chop peel from citrus fruit. page 6 Chop sticky fruit like dates. page 6 Chop meat, poultry, fish and seafood. page 6 Pure meat, poultry, fish and seafood. page 6 Chop nuts. page 6 Make peanut butter. page 7 Make flavored butters. page 7 Make mayonnaise. page 7 Beat egg whites. page 7 Whip cream. page 7 Make crumbs and crumb crust. page 7 Make pastry. page 7 Make quick breads and cakes. page 8 Preparing Food for Slicing and Shredding. page 8 Round fruits and vegetables. page 8 Whole peppers. page 8 Large fruits. page 8 Cabbage and iceberg lettuce. page 8 Packing the feed tube. page 8 Practicing Slicing and Shredding. page 9 Removing Sliced or Shredded Food. page 9 Techniques for Slicing and Shredding. page 9 Small round fruits and vegetables. page 9 Long fruits and vegetables. page 9 Small amounts of food. page 9 French-cut green beans. page 9 Matchsticks or julienned strips. page 9 Slicing Meat and Poultry. page 10 Cooked meat and poultry. page 10 Uncooked meat and poultry. page 10 Sausages. page 10 Firm cheeses. page 10 Slicing and Shredding Cheese. page 10 Troubleshooting Guide. page 11 Cleaning and Storing. page 11 Safety. page 12 Technical Data. page 12 Repacking for Shipment. page 12 Warranty. page 13 Recipes. page 14

IMPORTANT SAFEGUARDS

Always follow these safety precautions when using this appliance.

Getting Ready

1. Read all instructions. 2. Blades are sharp. Handle them carefully. 3. Always unplug from outlet when not in use, before putting on or taking off parts, before removing food and before cleaning. To unplug, grasp plug and pull from electrical outlet. Never pull cord. 4. Do not use outdoors. 5. Do not let cord hang over edge of table or counter, or touch hot surfaces. 6. Do not operate any appliance with damaged cord or plug, or after appliance has been dropped or damaged in any way. Return appliance to nearest authorized service facility for examination, repair, or electrical or mechanical adjustment.

Operation

1. Keep hands as well as spatulas and other utensils away from moving blades or discs while processing food, to prevent the possibility of severe personal injury or damage to food processor. A plastic scraper may be used, but only when the food processor motor is stopped. 2. Avoid contact with moving parts. Never push food down by hand when slicing or shredding. Always use pusher. 3. Make sure motor has completely stopped before removing cover. (If machine does not stop within 4 seconds after you remove the pusher assembly, call 1-800-762-0190 for assistance. Do not use machine.) 4. Never store any blade or disc on motor shaft. To reduce the risk of injury, no blade or disc should be placed on the shaft except when the bowl is properly locked in place and the processor in use. Store blades and discs as you would sharp knives, out of reach of children. 5. Be sure cover and feed tube are securely locked in place before operating food processor. 6. Never try to override or tamper with cover interlock mechanism.

Cleaning

To protect against risk of electrical shock, do not put base in water or other liquid.
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General

1. Close supervision is necessary when any appliance is used by or near children. 2. Do not operate this, or any other motordriven appliance, while under the influence of alcohol or other substances that affect your reaction time or perception. 3. This food processor is UL listed for household use. Use it only for food preparation as described in this instruction/recipe book. 4. The use of attachments not recommended or sold by Cuisinart may cause fire, electrical shock or personal injury, or damage to your food processor. 5. To avoid possible malfunction of work bowl switch, never store processor with pusher assembly in locked position.

TECHNIQUES FOR CHOPPING AND PUREING WITH THE METAL BLADE
To chop raw fruits and vegetables: First cut the food into 1-inch (2.5cm) pieces. You get a more even chop when all pieces are about the same size. Put no more than the recommended amount of food into the work bowl (see table inside front cover). Lock the cover in place. Press the PULSE button at the rate of 1 second on, 1 second off, until the food is coarsely chopped. For more finely chopped results, hold the PULSE button, letting the machine run continuously until the desired consistency is reached. Check frequently to avoid overprocessing. Use the spatula to scrape down the sides of the work bowl if necessary. To pure fruits and cooked vegetables: First, cut the food into 1-inch (2.5cm) pieces. You get a smoother pure faster when all pieces are about equal in size.
ADDING FOOD WHILE PROCESSING
When you want to add liquid while machine is running, pour it through open feed tube. This is especially useful when making mayonnaise, bread dough, cakes and many other recipes. See Index for recipes. When you want to add small pieces of food like cheese, meat or garlic cloves while machine is running, drop them through open feed tube.
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Put no more than the recommended amount of food in the work bowl (see table inside front cover). Lock the cover in place. PULSE to chop coarsely, then press the ON button and process continuously until food is pured. (NOTE: Cooked potatoes are an exception to this procedure. They develop a gluey texture when processed with the metal blade.) When making soup, you will want to pure vegetables that have been cooked in liquid. Dont add the liquid to the work bowl, just the cooked vegetables; remove vegetables with a slotted spoon. They will pure faster and smoother without liquid. Then add just enough liquid to make the pure pourable, return to the soup liquid and stir to combine. To dislodge food: Occasionally, a piece of food may become wedged between the blade and the work bowl. If this happens, unplug the machine, remove the cover, lift the blade out carefully and remove the wedged piece. Empty the bowl, reinsert the blade and lock the cover into place. Press the ON button and drop the food pieces through the feed tube opening while the machine is running. After adding a cupful this way, add the remaining food to the bowl and process in the usual manner. To chop hard foods: To chop hard food like garlic and hard cheese, assemble the unit, remove the pusher, press the ON button and drop the food through the feed tube while the machine is running. Small foods like garlic can be dropped in whole. Large foods like hard cheese should be cut into 1-inch (2.5cm) pieces. This method of processing minces garlic, shallots and onions. Hard cheese and coconut will have the same texture as if they had been hand grated. IMPORTANT: Never try to process cheese that is too hard to cut with a knife. You may damage the blade or the machine. To chop parsley and other fresh herbs: The herbs, the work bowl and the metal chopping blade must all be thoroughly clean and dry. Remove stems from herbs. Add leaves to bowl and process, using the PULSE button until chopped as fine as desired. The more herbs you chop at a time, the finer chop you can obtain. If completely dry when chopped, parsley and other herbs will keep for at least 4-5 days, stored in an airtight bag in the refrigerator. They may be frozen for months, stored in an airtight container or bag.

PREPARING FOOD FOR SLICING AND SHREDDING
For disc assembly instructions, refer to Assembly Instructions. Round fruits and vegetables: Before processing onions, apples and other large, round fruits and vegetables, cut the bottom ends flat to make the food sit stable on the disc. Place the food in the feed tube, flat side down, as far left as possible, to prevent it from tilting when being processed. Choose fruits that are firm and not too ripe. Remove large hard pits and seeds from fruits before processing. Seeds from citrus fruits need not be removed. Remove the rind or peel before slicing or shredding, if desired. Whole peppers are an exception: Remove the stem and cut the stem end flat. Remove the core and scoop out the seeds. Leave the end opposite the stem whole, to keep the structure stiff. This ensures round, even slices. Large fruits like pineapple: Cut the ends flat, cut in half, and either core or remove the seeds. If necessary, cut the halves into smaller pieces to fit the feed tube. Cabbage and iceberg lettuce: Turn the head on its side and slice off the top and bottom, leaving a center section about 3 inches (8cm) deep. Remove the core, then cut in wedges to fit the feed tube. Remove the core from the bottom and top pieces and cut into wedges to fit into the feed tube. The optional 2mm Slicing Disc is excellent for slicing cabbage for coleslaw. If the fruit or vegetable doesnt fit, try inserting it from the bottom of the feed tube, where the opening is slightly larger. Pack the feed tube for desired results: For long slices or shreds, cut food to the width of feed tube and pack pieces horizontally. For small, round slices or short shreds from carrots, zucchini and other long vegetables, cut to height of feed tube and pack tightly upright. Food should fit snugly, but not so tightly that it prevents the pusher from moving. When slicing or shredding, always use the pusher.
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Never put your fingers or a spatula into the feed tube. Never push down hard on the pusher. Use light pressure for soft fruits and vegetables like bananas, mushrooms, strawberries and tomatoes, and for all cheese. Use medium pressure for most food: apples, celery, citrus fruit, potatoes and zucchini. Use firm pressure for hard vegetables like carrots and yams.
TECHNIQUES FOR SLICING AND SHREDDING
Small, round fruits and vegetables: For large berries, radishes and mushrooms, trim the bottom ends flat with a knife. Insert the food through the feed tube, standing each piece on a flat end. You can fill the tube to about 1 inch (2.5cm) from the top. The bottom layer gives you perfect slices for garnish. If you want all the slices to be perfect, its best to process one layer at a time. Long fruits and vegetables: Trim foods like bananas, celery and zucchini by cutting them into pieces slightly shorter than the feed tube. Cut both ends flat. (Use a ruler as a guide, or the pusher assembly.) Fill the feed tube with the pieces, standing them vertically and adding enough pieces so they are solidly packed and cannot tilt sideways as they are sliced or shredded. Small amounts of food: Cut the food in lengths slightly shorter than the feed tube. If slicing one or two long, thin vegetables like carrots, push them to the far left. If you are slicing a few vegetables that are wide at one end and narrow at the other (carrots, celery or scallions) cut them in half and pack in pairs, alternating one wide end up, one narrow end up. French-cut green beans: Trim fresh green beans to feed tube widths. Stack in the feed tube horizontally to about one inch from the top. Use the slicing disc, apply light pressure to the pusher and press the PULSE button until beans are sliced. To make long, horizontal slices of raw zucchini or carrots, use the same procedure. Matchsticks or julienne strips: Process the food twice double slice it. Insert large fruits or vegetables (potatoes, turnips, zucchini, apples) in the feed tube horizontally. Apply pressure to the pusher while pressing the PULSE button until the food is sliced. You will get long slices. Remove the slices from the work bowl and reassemble. Reinsert them in the feed tube, wedging them in tightly. Slice them again. You will obtain long julienne strips.

3 1/4 1

medium avocados (1-3/4 pounds, 790g), halved, pitted, peeled, cut in chunks teaspoon chili powder medium tomato (5 ounces, 140g), seeded and quartered (optional)

Salt to taste

Insert metal blade and turn on machine. While machine is running, drop parsley, garlic and chili through feed tube and process until minced, about 10 seconds. Use spatula to scrape bowl. Add lemon juice and process for 3 seconds. Add avocados, chili power and salt to taste. Process until smooth, about 1 minute, stopping to scrape bowl as necessary. If using tomato, add to bowl and pulse-chop about 6 times, until coarsely chopped. Makes about 2 cups (480ml) without tomato, 2-1/2 cups (600ml) with tomato.

CHEESE SPREAD

Spreads that taste this good are usually not so low in calories. Serve with crackers, toast or vegetables. ounces (115g) blue cheese or extra sharp cheddar or Parmesan ounces (340g) cottage cheese
5 to 6 drops Tabasco sauce Cut cheese into 1-inch (2.5cm) pieces and process with metal blade until very smooth. Add 3 ounces of cottage cheese and process until completely smooth, stopping to scrape inside of bowl as necessary. Add remaining cottage cheese and process until smooth. Add Tabasco sauce to taste. If mixture is too thick, add up to 4 tablespoons of skim milk or port wine, one tablespoon at a time, processing after each addition and checking texture before adding more. Makes about 1-3/4 cups (420ml).
If you cant get fresh chilies, substitute 1 or 2 canned green chilies, drained. You can also substitute parsley for cilantro, although the taste wont be the same. 1/1 cup tightly packed cilantro leaves large garlic clove, peeled medium onion (4 ounces, 115g), peeled and quartered medium tomatoes (12 ounces total, 340g), cored and quartered cup (l60ml) tomato sauce teaspoon red-wine vinegar teaspoon salt teaspoon sugar (optional)
1 or 2 jalapeo peppers, halved and seeded 2 2/1/2 1/2

GUACAMOLE

Use this smooth, thick avocado dip as an appetizer with tortilla chips or vegetables. Or add 1-1/2 cups (360ml) of sour cream for an unusual salad dressing. 1/1 cup tightly packed fresh parsley leaves medium garlic cloves, peeled medium fresh green chili, trimmed, seeded, deveined and cut into 3 pieces (or 1 tablespoon canned green chilies)
Insert metal blade and put cilantro in work bowl. Turn on machine, drop garlic through feed tube and process until cilantro and garlic are finely chopped. Add onions, chilies and tomatoes and pulsechop 5 or 6 times, until coarsely chopped. Add remaining ingredients and pulse-chop 2 or 3 times to blend. Makes about 2-1/2 cups (600ml).

Juice of I lemon (about 3 tablespoons)
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ROSY GAZPACHO

A low-calorie delight. 2 medium cucumbers (20 ounces total, 285g), peeled, halved lengthwise and seeded medium onion (5 ounces, 140g) peeled and quartered medium green bell peppers (10 ounces total, 285g), cored, seeded and quartered lengthwise medium firm ripe tomatoes (2 pounds total, 900g), stemmed, peeled, cored and quartered small garlic cloves, peeled tablespoons olive oil cups (720ml) tomato juice teaspoon Tabasco sauce tablespoons red-wine vinegar teaspoon salt teaspoon black pepper

ONION SOUP

A classic, made so much easier when you dont have to slice the onions by hand! ounces (115g) Swiss or Parmesan cheese, in 1-inch (2.5cm) pieces pounds (900g) onions, preferably Bermuda or large yellow variety, peeled and cut flat at one end tablespoons unsalted margarine tablespoon vegetable oil teaspoon salt tablespoon unbleached flour cups (2L) beef stock, or a mixture of low-sodium beef and chicken stock

3 1/1 1/4

6 to 8 slices toasted French bread, 1-inch (2.5cm) thick Insert metal blade and turn on machine. Drop cheese through feed tube while machine is running. Process until finely grated; reserve. You should have about 1 cup (240ml). Insert slicing disc, put onions in feed tube and slice them, using medium pressure.* Melt margarine with oil in heavy 4 to 6-quart (4 to 6L) sauce pan or casserole over medium heat. Add onions and salt, cover and cook very slowly over low heat for 15 to 20 minutes, stirring occasionally and watching carefully to prevent burning. Remove cover and continue cooking until onions are rich golden brown, watching carefully to prevent burning. Sprinkle with flour and stir until well blended, about 2 minutes. Add stock and bring to boil, stirring constantly. Reduce heat, partially cover pan and simmer for 20 to 30 minutes. Adjust seasoning. To serve soup gratineed, put slices of toasted bread in ovenproof casserole or in individual ovenproof dishes. Ladle soup over them. Sprinkle with grated cheese and a little oil or melted butter. Bake in preheated 375F (190C) oven for 10 to 15 minutes, until cheese melts and forms crust. Serve immediately. Makes 6 to 8 servings. * If you have the optional thin (2mm) slicing disc with detachable stem, use it to prepare the onions.
Insert slicing disc. Cut each cucumber section in half lengthwise again, then crosswise, to get 16 pieces in all, each about 3 inches (7.5cm) long. Stand them in feed tube vertically, alternating cut side up and cut side down. Slice in 2 batches, using medium pressure. Transfer to 6-quart (6L) mixing bowl. Insert metal blade and pulse-chop onion until medium-fine, about 4 pulses. Add to cucumbers. Pulse-chop peppers until medium-fine, about 6 times. Add to mixing bowl. Pulse-chop 3 tomatoes to chop coarsely, about 5 pulses. Add to mixing bowl. Repeat with 2 more tomatoes, saving remaining tomato for later use. Turn on machine and drop garlic through feed tube. Process until coarsely chopped. Scrape work bowl and add the 4 remaining tomato quarters. Process for 2 minutes to pure. Add to mixing bowl. Add remaining ingredients to mixing bowl and stir well to mix. Cover bowl and refrigerate for 3 hours before serving. Adjust seasoning if necessary. Makes about 2-1/2 quarts (2.5L).

Heated cumin seeds are the secret ingredient in this chili. Heating the cumin seeds intensifies flavor. This is a technique often used in the highly spiced East Indian cuisine. 3/2 3/4 3/4 1/8 medium garlic cloves, peeled medium onion, peeled and quartered pound lean round or sirloin steak, cut into 1-inch (2.5cm) cubes tablespoons chili powder tablespoons paprika teaspoon salt cup (170ml) water or canned crushed tomatoes teaspoon crushed red pepper

1 1/1/4

kosher salt and freshly ground pepper cup whole milk teaspoon freshly grated nutmeg cup dry white wine such as vermouth cup tomato paste
1-1/2 teaspoons whole cumin seed
Insert the medium slicing disc and use medium pressure to slice the carrot, celery and mushrooms. Remove slicing disc and insert metal blade, leave vegetables in work bowl. Add onion and garlic; process to chop finely, seconds. Remove and reserve. Add the tomatoes to the work bowl, process to coarsely chop, pulses. Stir into the reserved juices and reserve. Add the beef cubes to the work bowl. Pulse to chop, times. Meat should have the texture of a coarse chili grind. Remove and reserve. Repeat with the veal cubes. Heat the butter and olive oil in a large saucepan. Add the vegetables and cook over medium heat until tender, about 3 minutes. Add the meat and cook, stirring to break up, and cook until meat is no longer pink, about
Insert metal blade. Add garlic and onion to work bowl and process together until finely chopped, stopping to scrape bowl as necessary. Remove to large saucepot. Add beef and pulse-chop until coarsely chopped, about 8 pulses. Add meat to pot and cook over medium/high heat, stirring often, until meat is brown, about 5 minutes. Reduce heat to low and stir in chili powder, paprika and salt. Cook uncovered for at least 30 minutes, stirring occasionally. In a small skillet, brown cumin over medium heat, shaking pan, until it begins to smoke, about 1 minute. Add cumin, water or tomatoes and red pepper to chili. Cook uncovered
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until thickened, about 30 minutes, stirring occasionally. Makes about 2-1/3 cups.* *To double the recipe, double the ingredients but chop the meat in 2 batches.
CARMELIZED ONION & GRUYRE QUICHE
This old favorite is perfect for supper or brunch. 1 1/2 1/2 Pie Pastry, prepared, rolled and placed in pie plate (page 26) ounces Gruyre cheese, cut to fit the feed tube onion (8-ounces), peeled and cut in quarters teaspoon extra virgin olive oil teaspoon unsalted butter large eggs cup evaporated fat free milk teaspoon freshly ground black pepper teaspoon freshly grated nutmeg

SHREDDED CARROTS AND ZUCCHINI
Shredded vegetables cook quickly, which helps preserve their natural flavor and crispness. 2 or 3 medium zucchini (about 12 ounces total, 340g), peeled and cut to fit feed tube horizontally 4 or 5 medium carrots (about 12 ounces total, 340g), peeled and cut to fit feed tube horizontally 2 tablespoons (1 ounce, 28g) unsalted margarine teaspoon dried tarragon (optional)

SWEET POTATO BAKE

Cooking spray medium onion, peeled, halved, ends cut flat tablespoons unsalted butter, divided pound sweet potatoes, peeled, cut to fit feed tube slices whole wheat bread,
Salt and freshly ground pepper to taste 1/4 Insert shredding disc.* Shred zucchini. Remove and reserve. Shred carrots.
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Melt butter in large skillet. Add carrots and sprinkle with salt and pepper. Cover and cook over medium heat until tender, about 2 or 3 minutes, stirring occasionally. Add zucchini, toss to mix with carrots and cook only until zucchini is heated through. Season with tarragon, salt and pepper to taste, and serve immediately. Makes 6 servings. *A medium square julienne disc (3x3mm) produces matchsticks of carrots and zucchini. Making this vegetable dish with this optional disc (and detachable stem) adds more texture.
Makes 1-1/4 cups mayonnaise.

CLASSIC VINIAGRETTE

I 1/1/2 1/4 garlic clove, peeled cup (120ml) red-wine vinegar tablespoons Dijon-style mustard teaspoon salt teaspoon pepper 1-1/2 cups (360ml) oil
CLASSIC MAYONNAISE WITH COOKED EGGS
Adding oil very slowly is essential for the mayonnaise emulsion the hole in the pusher adds the oil at just the right speed. Flavored vinegar or fresh or dried herbs can be added for a flavored mayonnaise. 1 1/2 1/large egg yolks tablespoons wine vinegar or lemon juice tablespoons water teaspoon granulated sugar teaspoon dry mustard powder teaspoon kosher salt teaspoon ground white pepper cup flavorless vegetable oil
Insert metal blade and turn on machine. Drop garlic through feed tube and process for 10 seconds. Add all remaining ingredients through feed tube while machine is running and continue processing until mixed, about 20 seconds. Makes 2 cups (480ml). *You may use all vegetable oil or a combination of vegetable oil and olive oil, to your taste.

PEANUT BUTTER

Process up to 2 cups of peanuts* at a time. Let machine run continuously sometimes as long as 2 minutes until ground nuts form a ball. Continue processing until ball flattens out. Scrape bowl. Continue processing until peanut oil drops appear on surface, or to desired smoothness. The longer you process, the softer the butter will be. Long processing heats it and makes it pourable. It will firm up as soon as it cools. For chunk-style peanut butter, add a handful of nuts through the feed tube just before you stop processing. *We recommend salted cocktail peanuts. You may also use dry roasted peanuts.

WHITE BREAD

Even cooks who have never made yeast dough find the processor method fast and easy, with virtually certain success on the first try. 1/2/3 package yeast (1/4 ounce, 7g) teaspoons sugar cup (85ml) warm water, 105 to 120F (40 to 48C) cups all-purpose flour* (15 ounces, 425g) tablespoons unsalted margarine teaspoon salt or to taste cup (160ml) ice water
Stir yeast and sugar in warm water until dissolved. Insert metal blade. Put flour, margarine and salt in work bowl and process for 20 seconds. Combine yeast mixture and cold water. Turn on machine, remove white pusher and pour water mixture through feed tube in a steady stream, only as fast as flour absorbs it. Continue processing until dough cleans inside of work bowl, then let machine run for 60 seconds to complete kneading. Remove dough from work bowl and shape into smooth ball. Place in lightly floured plastic food storage bag. Squeeze out air and close end with wire twist, allowing space for dough to rise. Let rise until doubled, about 1-1/2 to 2 hours. Remove wire twist and punch dough down in bag. Shape into loaf and place into greased 5-cup (1.2L) loaf pan. Cover with oiled plastic wrap and let rise in warm place until dough rises just above top of pan, about 3/4 hour. Preheat oven to 370F (190C). Bake bread on center rack of oven for 35 to 40 minutes. Remove from pan and cool on wire rack. Makes one loaf weighing approximately 1-1/2 pounds (24 ounces, 680g). Whole Wheat Variation Replace 1/2 of white flour with an equal amount of whole-wheat flour.

HARVEST ROLLS

The slightly sweet flavor, golden color and soft texture makes these dinner rolls irresistible. Makes 12 dinner rolls 1/4 1/4 package active dry yeast tablespoon maple syrup cup fat free milk, heated to 105F 115 F cup cooked pumpkin (use canned, solid pack) or winter squash cup granulated sugar tablespoons unsalted butter, cut into 1/2-inch pieces teaspoon salt
2-1/4 cups all-purpose flour 1/3/4
Cooking spray Egg glaze (1 large egg blended with 1 teaspoon water) In a 2-cup liquid measure combine yeast, syrup and warm milk; let sit until foamy, about minutes. Stir in pumpkin/squash. Insert the metal blade. Place flour, sugar, butter, and salt in work bowl; process until combined, about 10 seconds. With motor running, pour squash mixture through the feed tube in a

Preheat oven to 425F (220C) and spray 8" x 8" (20 x 20cm) baking pan. Insert metal blade. Put first 5 ingredients in work bowl and process to combine, about 5 seconds. Stir remaining ingredients together and add to work bowl. Pulse to combine, about 4 to 6 times. Pour batter into prepared pan and bake in preheated oven until a cake tester comes out clean, about 20 to 25 minutes. Makes 8 to 10 servings.

APRICOT BRAN MUFFINS

Golden brown and full of vitamins and fiber, these are both delicious and good for you. Nonstick cooking spray 1/2 1/2 1/4 cup pitted apricots (5 ounces total, 140g) cup all-purpose flour (5 ounces, 140g) teaspoon baking soda teaspoon baking powder teaspoon salt
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1-1/2 cups All Bran cereal (4-1/2 ounces, 130g) 1/2 3/4 1/1 cup sugar (3-3/4 ounces, 105g) cup (180ml) buttermilk stick unsalted butter (2 ounces, 55g), melted large eggs teaspoon pure vanilla extract
measure. While machine is running, slowly pour liquid in steady stream through feed tube. Blend until smooth, about 5 seconds. Scrape work bowl and mix for 5 seconds more. Pour into prepared pan and bake in preheated oven until a cake tester comes out clean, 40 to 45 minutes. Cool in pan on rack. Frost with Dark Chocolate Frosting.

DARK CHOCOLATE FROSTING

4 1/ounces (115g) unsweetened chocolate, broken into 1-inch (2.5cm) chunks cups (80ml) water tablespoons unsalted butter or margarine teaspoon vanilla extract cups confectioners sugar (12 ounces, 340g)
Fifteen minutes before baking, preheat oven to 375F (190C) and place rack in center of oven. Spray twelve 1/2-cup (120 ml) muffin cups. Insert metal blade. Pulse-chop 1/2 the flour with the apricots 4 times. Add remaining ingredients including remaining flour and pulse only 4 times. Use spatula to scrape work bowl once or twice do not overprocess or muffins will be tough. If necessary, blend batter with spatula. Divide batter among muffin cups and bake until golden brown, about 25 minutes. Run knife around each muffin to loosen it and remove from pan. Makes 12 muffins.
Insert metal blade. Add chocolate and pulse to break apart, about 5 pulses. Then let machine run until chocolate is chopped to a fine powder consistency, about 45 seconds. Bring water and butter just to boil. Remove from heat and add vanilla. While machine is running, pour liquid in slow steady stream through feed tube. Blend for 60 seconds. Scrape bowl and add confectioners sugar. Blend until smooth and glossy, about 10 seconds.

CHOCOLATE CAKE

Nonstick cooking spray 2 cups sugar (14 ounces, 400g) 1-3/4 cups all-purpose flour (8-3/4 ounces, 250g) 3/1 1/1/cup unsweetened cocoa (3 ounces, 85g) teaspoons baking soda teaspoon baking powder teaspoon salt large eggs cup (240ml) strong coffee cup (240ml) light sour cream cup (120ml) vegetable oil teaspoon pure vanilla extract

Preheat oven to 350F (175C). Grease 8 x 8" (20 x 20cm) baking pan. Insert metal blade. Put chocolate and half of sugar in work bowl. Pulse-chop 6 times, then process for 20 seconds. Add hot butter and process for 30 seconds. Add remaining sugar, eggs and vanilla. Pulse-chop twice, then process for 10 seconds. Add dry ingredients and nuts. Pulse 6 times to combine. Spread butter in pan. Bake for 25 minutes. Let cool for 30 minutes before cutting. Makes 16 2-inch (5cm) square brownies. 1 1/2 1/2 1/1/2/3 1/1/2 1/4 1/2

APPLE STREUSEL PIE

recipe Pie Pastry, prepared, chilled and ready to roll cup packed brown sugar cup all-purpose flour cup rolled oats (old-fashioned, not quick cooking) tablespoons cold unsalted butter, cut in 1/2-inch pieces cup walnut halves/pieces pounds apples (see note), peeled, cored and quartered cup granulated sugar cup all-purpose flour teaspoon cinnamon teaspoon ginger teaspoon freshly ground nutmeg cup raisins or dried cranberries (optional)

PIE PASTRY

1-1/3 cups all-purpose flour (6-1/2 ounces, 185g) 1/1/4 teaspoon salt stick (4 ounces, 115g) unsalted butter, well chilled and cut into 8 pieces cup (60ml) ice water
1-1/2 tablespoons fresh lemon juice
Insert metal blade. Put flour, salt and butter in work bowl and pulse-chop until mixture is texture of coarse meal. While machine is running, slowly pour ice water through feed tube. Process only until clumps form. DO NOT LET IT FORM A BALL. Remove dough and pat it into flattened disc, wrap and refrigerate dough for 30 minutes. Roll on lightly floured board to circle 11 inches (30cm) in diameter. Transfer to 9-inch (22cm) pie pan and trim dough with scissors, leaving 1-inch (2.5cm) overlap beyond pan. Fold overlap inside to form double thickness on sides. Pinch edges to form decorative crust. Prick
Arrange rack in lower third of oven. Preheat oven to 400F. Dust the chilled dough lightly with flour and place on a lightly floured surface. Roll the dough into a 15-inch round, rolling from one edge to the opposite edge, rotating the dough as you go, and adding just enough flour to keep it from sticking to the counter or pin. Do not roll back and forth. When it has been rolled to size, gently fold it in half, then in half again. Lift carefully and center in a 9-inch pie plate. Unfold, and let the pastry settle into the pan. Trim edges to an even 1/2-inch overhang. Brush rim of pastry with water and fold in;

03CU13009 DLC-5 IB REV vert 6/23/03 1:55 PM Page 27
press and seal. Use fingers or fork to crimp decoratively. Reserve. Insert the metal blade. Pulse to break up the brown sugar, times. Add 1/2 cup flour, oatmeal and sugar to work; pulse 5 times. Add cold butter pieces and nuts, pulse 15 one-second pulses. Transfer to a small bowl and work the mixture with fingers until it is large crumbs. Reserve. Insert the slicing disc. Add the lemon juice to the work bowl. Place the apple quarters in the feed tube. Use medium pressure to slice. Transfer to a large bowl and toss the apples in the juice to coat. Add sugar, 1/4 cup flour, spices, and raisins or cranberries optional. Toss apples gently but thoroughly to combine. Fill the prepared crust evenly with apple mixture, pressing apple mixture lightly to remove air pockets. Top evenly with streusel topping. Place pie on rack in preheated oven (may place foil or baking sheet on rack underneath to catch drips). Bake in preheated 400F oven until browned and bubbly, about 55 to 60 minutes. If crust or topping appears to brown too quickly, cover loosely with a sheet of foil. Let cool for at least 1 hour on a rack before serving.
crumbs into the bottom of the prepared springform pan. Bake in the preheated oven until set and golden, 10 minutes. Remove and cool completely on a rack. In small saucepan sprinkle gelatin over water; let stand 5 minutes to soften. Cook over low heat until dissolved, stirring often. Set aside. Wipe out the work bowl with a paper towel. Place the gelatin mixture in the work bowl with the ricotta cheese, cream cheese, remaining 1/2 cup granulated sugar, and vanilla. Process for 30 seconds; scrape work bowl. Process for another 30 to 40 seconds, until completely smooth and creamy. Add berry pure and process until totally blended. Pour into prepared crust. Cover and refrigerate at least 6 hours to allow to set completely before serving. Serve with additional fresh berries as garnish.

VERY BERRY SAUCE

Stir in fresh strawberries, raspberries and blueberries, just before serving, to use as a topping for pancakes, waffles, cheesecake, your favorite ice cream or frozen yogurt. Makes 3 cups 6 3/4 ounces fresh or frozen blueberries (not in syrup, thawed ounces fresh or frozen raspberries (not in syrup, thawed) ounces fresh or frozen strawberries (not in syrup, thawed) cup good quality berry preserves

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