Cuisinart CHM-Series manual Chewy Oatmeal Graham Cookies, Classic Snickerdoodles, Lemon Tea Loaf

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a medium bowl. Use Speed 1 to blend and aerate, 20 seconds. Reserve.

Place the butter and 2 cups (500ml) of the sugar in a large bowl. Use Speed 1 to blend, 30 seconds. Cream until light and fluffy using Speed 3, 112 minutes.

Add syrup, eggs, and zests. Mix on Speed 2 for 30–40 seconds until smooth. Add extracts; mix on Speed 2 for 30 seconds. Add dry ingredients separately; mix on Speed 1 until each is incorporated.

Using 112 tablespoons (22 ml) of dough, shape into round balls and dip in remaining sugar to coat. (For ease and speed, use a number 40 ice cream scoop.) Arrange balls on parchment- lined baking sheet 212 inches (6 cm) apart. Press each ball gently with the bottom of a flat glass. Bake in preheated oven for 10–12 minutes, until crackled and just beginning to turn golden. Remove from oven, let cool on baking sheet for 2–3 minutes,

then transfer to a wire rack to cool completely. Store between sheets of waxed paper in an airtight container.

Tip: to chop zest easily, place zest in work bowl of a Cuisinart® MiniPrep® Plus with 1⁄4 cup (50 ml) of the sugar from the recipe. Pulse on chop 10–15 times, then process continuously until finely chopped, 30–40 seconds.

Nutritional information per cookie:

Calories 116 (31% from fat) • carb. 19g

pro. 1g • fat 15g • sat. fat 2g • chol. 13mg

sod. 72mg • calc. 5mg • fiber 0g

Cuisinart® is a registered trademark of Cuisinart.

Chewy Oatmeal Graham Cookies

These yummy cookies may just become your all-time favourites. They’re loaded with goodies and sure to wow family and friends.

Makes about 45 two-inch cookies

112 cups (375 ml) rolled oats (regular, not prepared)

112 cups (375 ml) all-purpose flour

1cup (250 ml) graham cracker crumbs

1teaspoon (5 ml) baking soda

1teaspoon (5 ml) cinnamon

12teaspoon (2 ml) ground ginger

12teaspoon (2 ml) salt

1cup (250 ml) unsalted butter, cut in 16 pieces, at room temperature

34cup (175 ml) granulated sugar

34cup (175 ml) brown sugar, packed

2large eggs

1teaspoon (5 ml) vanilla extract

1cup (250 ml) dried cranberries

1cup (250 ml) golden raisins

Preheat oven to 350° F (175°C). Line baking sheets with parchment or nonstick baking sheet liners.

In a small bowl, combine oats, flour, graham cracker crumbs, baking soda, cinnamon, ginger, and salt. Stir to blend; reserve.

Place the butter and both sugars in a large bowl. Insert the stainless steel beaters. Mix on Speed 1 until creamy, about 1 minute; scrape bowl. Mix on Speed 4 for 1 minute until creamed. Mix in eggs and vanilla on Speed 2, 30 seconds. Add the flour mixture in 2 additions, mixing on Speed 2. Add dried cranberries and raisins, mix on Speed 2 until combined, about 20 seconds.

Drop by rounded tablespoonfuls – about the size of a walnut, to prepared baking sheets. Bake for 9–11 minutes, or until set. Cool for 2 minutes on baking sheets, remove to wire racks to cool completely.

Nutritional information per cookie:

Calories 127 • carb. 17g • pro. 2g

fat 5g • sat. fat 3g • chol. 20mg

sod. 83mg • calc. 9mg • fiber 1g

Classic Snickerdoodles

An old-fashioned cookie with a

whimsical name.

Makes 48 cookies

234

cups (675 ml) all-purpose flour

2

teaspoons (10 ml) cream of tartar

1

teaspoon (5 ml) baking soda

14

teaspoon (1 ml) salt

1

cup (250 ml) unsalted butter,

 

softened

112

cups (375 ml) sugar

2

eggs

1

teaspoon (5 ml) vanilla

Cinnamon Sugar Coating:

3 tablespoons (45 ml) sugar

2 to 4 teaspoons (10 - 20 ml) ground cinnamon

Combine flour, cream of tartar, baking soda and salt in a small bowl. Stir to blend; reserve.

Insert the stainless steel beaters. Place the butter and sugar in a medium bowl. Cream using Speed 2 until light and fluffy, about 1 minute. Add the eggs one at a time and beat on Speed 4 after each addition. Add the vanilla and continue beating on Speed 4 until well-blended, about 20 seconds.

Add the flour mixture to the creamed mixture in 2 additions; beat on Speed 2 after each addition until well-mixed, about 40 seconds. Cover with plastic wrap or waxed paper and refrigerate for at least 2 hours.

Stir together 3 tablespoons (45 ml) sugar and cinnamon in small bowl. Shape rounded tablespoonfuls of chilled dough into 1– inch (2.5 cm) balls; roll in sugar mixture. Place 2 inches (5 cm) apart onto prepared cookie sheets. Bake for 11–14 minutes or until edges are lightly browned. Cool on cookie sheet for 2–3 minutes; transfer to a rack to cool completely. Cool cookie sheets completely between batches.

Nutritional information per cookie:

Calories 87 (42% from fat) • carb. 12g • pro. 1g

fat 4g • sat. fat 2g • chol. 19mg

sod. 56mg • calc. 3mg • fiber 0g

Chocolate Chip Shortbread

These tender butter cookies

are great with tea.

Makes about 4 dozen cookies

1 cup (250 ml) unsalted butter, room temperature

34cup (175 ml) firmly packed brown sugar

112 teaspoons (7 ml) pure vanilla extract

2 cups (500 ml) all-purpose flour

1cup (250 ml) miniature semisweet chocolate chips

granulated sugar for garnish

Preheat oven to 350°F (175°C).

Insert the stainless steel beaters. Place the butter and brown sugar in a medium bowl. Cream butter and brown sugar, starting on Speed 1 and increasing the Speed to 3, for 3 minutes or until light and fluffy. Scrape bowl and beat in vanilla, 30 seconds. Sprinkle 12 of the flour over the top and mix on 1 until incorporated, about 20 seconds. Sprinkle the remaining flour and mix until a dough begins to form, about 45 seconds. Stir in chocolate chips using Speed 1.

Roll dough into 114-inch (3 cm) balls and place about 3 inches (7.5 cm) apart on ungreased cookie sheets. Using the bottom of a drinking glass which has been smeared with a little bit of butter, dip it in sugar, and flatten each cookie to about 38-inch (1 cm). Bake for about 12 minutes until cookies are just beginning brown on edges.

Cool on baking sheets for 2 minutes, then transfer to a rack to cool completely.

Nutritional information per cookie:

Calories 79 (57% from fat) • carb. 8g

pro. 1g • fat 5g • sat. fat 3g • chol. 10mg

sod. 1mg • calc. 5mg • fiber 0g

Lemon Tea Loaf

A tender moist cake – can also be made

into cupcakes.

Makes 1 loaf, sixteen 12-inch (1.5 cm) slices

3 cups (750 ml) all-purpose flour

2teaspoons (10 ml) baking powder

12teaspoon (2 ml) salt

23cup (160 ml) melted butter

2cups (500 ml) sugar

34cup (175 ml) lemon juice

14cup (50 ml) finely chopped lemon zest (zest of about 4 lemons)

4large eggs

1teaspoon (5 ml) pure vanilla extract

1cup (250 ml) whole milk yogurt

12cup (125 ml) confectioners’ sugar, sifted

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Contents PowerSelect Electronic Hand Mixers Introduction Table of ContentsFeatures Benefits Quick Reference USE and CareCinnamon Muffins SweetsMaple Orange Butter Double Chocolate Walnut Brownie DropsClassic Snickerdoodles Chewy Oatmeal Graham CookiesChocolate Chip Shortbread Lemon Tea LoafDeep Mocha Frosting Mocha CakeChocolate Soufflé Cake Frost this moist layer cake with Deep Mocha FrostingCoffee Whipped Cream Grand Marnier Whipped CreamHerbed Cheese Roasted Red Pepper Sun-dried Tomato DipOlive Oil and Rosemary Rolls Garlic and Chive Mashed PotatoesTwice Baked Potatoes with Bacon and Cheddar Pizza Dough / Focaccia Cranberry Walnut BreadOatmeal Raisin Bread Classic Cuisinart White BreadPecan Sticky Buns Loaf and place in the prepared pan CafetièresDe Cuisinart Trancher à facile plus sera pain Le .grille ANS 3 DE Limitée GarantieUne sur refroidir laissez et Démoulez Minutes 45 à 40 environ doigt, duPacanes aux collantes Brioches Raisins de et d’avoine PainFouace / pizza à Pâte Cuisinart de classique blanc PainRomarin au et ’olive l’huile à pains Petits Noix et canneberges aux PainClassique Vinaigrette Cheddar et bacon avec Gannouj BabaCuisson double terre de Pommes Ciboulette etGrillé rouge poivron de Trempette Soleil au séchées tomates etHerbes aux Fromage Café au fouettée CrèmeDélice moka Glace Chocolat au SouffléMoka Gâteau Thé le pour citron au Pain’avoine à moelleux Graham Biscuits Chocolat de pépites aux SablésClassiques cannelle Boules Lime-citron sucre au Biscuits DessertsNoix et chocolat-choco Bouchées ’érable à d’orange BeurreRapide Référence Avantages ET Caractéristiques Entretien ET UtilisationMatières DES Table RemarqueDirectives Les toutes attentivement Lisez