RECIPES
Mixing Tips
•Always read entire recipe and measure all ingredients before beginning the mixing process.
•For best results, do not measure flour directly from the bag. Pour into a container or bowl, scoop out the flour and level with the back of a knife or spatula. For flour stored in a container, stir before measuring.
•Eggs, butter or cream cheese combine more thoroughly at room temperature.
•Remove butter for recipe first and cut into
•The best cheesecakes are made when the eggs and cream cheese are a similar room temperature. While the Cuisinart 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, raisins, etc. can be added using speeds 1 or 2 of your hand mixer.
•To separate eggs for any recipe, break each egg individually 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 in the white will prevent the whites from whipping properly.
•To achieve the best volume when whipping egg whites, the mixing bowl and chef’s whisk attachment or 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.
Recipe Notes
Preparation times are estimates and are based on the time it takes to prepare, assemble, and cook the ingredients once they have been gathered from the refrigerator and cupboard and placed on the counter.
Nutritional analyses are based on
number of servings indicated. If a recipe produces a range of servings, the nutritional information is based on the highest serving yield for that particular recipe.