Black & Decker FP1611SCKT manual Turnips, Recipe for Black & Decker Food Processor, Pastry Crust

FOOD	COMMENTS
POTATOES	Peel if desired, and cut to fit
	chute.
STRAWBERRIES	Hull. Arrange berries on their
	sides for lengthwise slices.
TOMATOES	Use small tomatoes for whole
	slices; halve if necessary.
	Use gentle, but firm pressure.
TURNIPS	Peel. Cut turnips to fit chute.
ZUCCHINI,	Slice off ends. Use small squash
YELLOW SQUASH	for whole slices; halve larger
	ones to fit chute.

Recipe for Black & Decker® Food Processor

PASTRY CRUST

1 cup (240 ml) unsifted all-purpose flour

½teaspoon (2.5 ml) salt ¼ cup (60 ml) shortening

2 tablespoons (30 ml) cold butter or margarine, cut into small pieces 2 to 4 tablespoons (30-60 ml) ice water

1.Position chopping blade in container of processor. Add flour, salt, shortening and butter. Pulse 3 or 4 times, for about 3 to 4 seconds each, until mixture is crumbly.

2.With processor running, drizzle in just enough water until mixture pulls away from sides of bowl and forms a loose ball.

3.Gently shape dough into ball. Roll out on lightly floured surface to a circle 2 inches (5 cm) larger than the inverted pie plate.

4.Transfer pastry to pie plate. To bake empty, pierce generously with fork.

Bake at 425˚ F (220˚ C) until golden, about 12 minutes.

Yield: 1 – 9-inch (23 cm) pie crust.

SPEEDY PROCESSOR PIZZA DOUGH

1¼ teaspoons (7 ml) active dry yeast

1⅓ cups (315 ml) warm water 105˚F - 115˚F (40˚ C to 46˚ C)

¼ teaspoon (1 to 2 ml) sugar

3½ to 3¾ cups (830 to 890 ml) unsifted all-purpose flour 1 teaspoon (5 ml) salt

2 tablespoons (30 ml) olive oil

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1.Sprinkle yeast over water; add sugar and let stand until yeast is dissolved, about 5 minutes.

2.Position dough blade in container of processor. Add 3 cups (750 ml) flour, salt and olive oil. With processor running, gradually add yeast mixture down food chute. Add additional flour to make a soft dough. Continue processing dough for 1 to 1½ minutes. Stop and let dough rest for 10 minutes.

3.On lightly floured board, knead several times and form into ball. Place in greased bowl, turning to grease top.

4.Cover and let rise at room temperature until doubled in bulk, about 1 hour.

5.Punch dough down. For thin crust pizza divide dough in half. Roll out on lightly floured board to about 12 inch (30 cm) circle. Transfer to pizza pan or baking stone sprinkled with corn meal. Lift edges to form a crust around edge of pan.

6.Spoon desired sauce onto crust and spread evenly. Top with desired toppings.

7.Bake at 450˚ F ( 230˚ C) 12 minutes or until crust is golden and filling is hot.

Yield: 2 pizza crusts.

BASIC WHITE BREAD

¾cup (185 ml) water ½ cup (125 ml) milk

3 tablespoons (45 ml) butter or margarine 1¼ teaspoons (7 ml) active dry yeast

3½ to 3¾ cups (830 to 890 ml) unsifted all-purpose flour 1 tablespoon (15 ml) sugar

1 teaspoon (5 ml) salt

1.In small saucepan, combine water, milk and butter. Heat to lukewarm

105˚F to 115˚F (40˚C to 45˚C). Stir in yeast to dissolve. Let rest 5 minutes.

2.Position dough blade in container of processor. Add 3 cups (750 ml) flour, sugar and salt. With processor running, gradually add yeast mixture down food chute. Add additional flour to make a soft dough. Continue processing dough for 1 to 1½ minutes.

3.On lightly floured board, knead several times and form into ball. Place in greased bowl, turning to grease top.

4.Cover and let rise at room temperature until doubled in bulk, about 1 hour.

5.Punch dough down and shape into a loaf. Place in greased 9 x 5 x 3 –inch (23 x 13 x 8 cm.) loaf pan. Cover and let rise at room temperature until doubled in bulk, about 1 hour.

6.Bake at 375˚F (190˚C) for 35 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pan and cool on wire rack.

Yield: 1 loaf.

Note: This recipe should not be doubled in the food processor.

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