will hasten the warming process. Do not warm butter for baking in a microwave unless instructed to do so. Microwaving can melt butter; melted butter will change the final product.
•The best cheesecakes are made when the eggs and cream cheese are a similar room temperature. While the Cuisinart® Power Advantage™ 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, rai- sins, etc. can be added using speeds 1 or 2 of your hand mixer.
•To separate eggs for any recipe, break one at a time 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 will prevent the whites from whipping properly.
•To achieve the highest volume when whipping egg whites, the mixing bowl and 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.
SWEETS
Cinnamon Muffins
These tasty muffins are just right for
a holiday bread basket.
Makes 12 regular or 24 mini muffins
cooking spray
2cups unbleached,
3 tablespoons brown sugar, packed
1 tablespoon baking powder
1 teaspoon cinnamon
1⁄4 teaspoon salt
2large eggs
1cup evaporated skim milk (not reconstituted), or whole milk
1⁄4 cup unsalted butter, melted and cooled
Preheat the oven to 375°F. Spray
12 regular or 24 mini muffin cups.
Place the flour, brown sugar, baking powder, cinnamon, and salt in a medium bowl. Mix on Speed 1 for 30 seconds to combine and break up brown sugar; reserve.
Place the eggs in a second bowl. Beat on Speed 2 until slightly foamy, 30 seconds. Then mixing on Speed 3, add the milk and
melted butter; mix for 15 seconds. Pour over the dry ingredients, and use Speed 1 to stir in until the ingredients are just moistened. Scoop into the prepared muffin cups. Bake in the preheated oven: 18 to 20 minutes for regular muffins, 14 to 16 minutes for mini muffins, until lightly browned and springy to touch in the center. Serve warm with Maple Orange Butter. (Muffins may be made ahead and frozen. Thaw and warm before serving.)
Nutritional information per serving
(1 regular or 2 mini muffins):
Calories 155 (29% from fat) • carb. 22g
•pro. 5g • fat 5g • sat. fat 2g • chol. 46mg
•sod. 208mg • calc. 141mg • fiber 1g
Maple Orange Butter
Maple Orange Butter also makes a great
spread for pancakes, waffles,
biscuits or scones.
Makes 3⁄4 cup
1⁄2 cup unsalted butter, room temperature
2tablespoons maple syrup (not pancake or sugar syrup) zest of 1 orange, finely chopped
Use Speed 3 to beat butter in a mixing bowl until light and fluffy, about 1 minute. Add maple syrup and orange zest; beat on Speed 3 for 1 minute longer until fluffy and completely combined.
Nutritional information per serving (1 tablespoon):
Calories 76 (88% from fat) • carb. 2g
•pro. 0g • fat 8g • sat. fat 5g • chol. 21mg
•sod. 1mg • calc. 6mg • fiber 0g
5
