Use and Care Manual

30
CHOCOLATE SAUCE
You can make a delicious chocolate sauce in your
work bowl in 1 minute! No more worries about
melting chocolate on top of the stove.
Makes about 2 cups
10 ounces semisweet chocolate,
broken into ½-inch pieces
½ cup superfine sugar
2
⁄3 cup water, heated to boiling
Insert metal blade. Put chocolate and sugar
in work bowl. Pulse until coarsely chopped,
about 6 times. Then process continuously until
chopped to a fine powder, about 60 seconds.
With machine running, slowly pour hot water
through feed tube. Process until chocolate
melts, about 45 seconds, stopping once to
scrape down bowl.
Mint Variation: Add 1 tablespoon of pepper
-
mint extract, crème de menthe or peppermint
schnapps to water after it is heated.
Nutritional information per serving:
Calories 125 (39% from fat) • carb. 19g • pro. 0g
• fat 5g • sat. fat 3g • chol. 0mg • sod. 0mg
• calc. 0mg • fiber 3g
RASPBERRY SAUCE
A fine finish for any fruit or chocolate dessert –
ice cream, sherbet or cake. You can substitute
strawberries for the raspberries.
Makes 2 cups
2 10-ounce packages frozen
raspberries in syrup, thawed
2 tablespoons honey
Insert metal blade. Put raspberries and honey
in work bowl. Process until smooth, about
30 seconds. Transfer to fine sieve over bowl.
Press solids through with back of spoon and
discard seeds in sieve. Serve at room temper-
ature or warm slightly to serve over ice cream.
Nutritional information per serving:
Calories 45 (1% from fat) • carb. 11g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 1mg
• calc. 5mg • fiber 2g
BASIC PASTRY DOUGH
This is the basic dough for pies and quiches.
Makes three 9-inch pie shells
2
2
⁄3 cups unbleached, all-purpose flour
1 cup very cold unsalted butter, cut
into 1-inch pieces
1 teaspoon kosher salt
½ cup ice water
Insert metal blade. Put flour, butter and salt
into the workbowl. Pulse mixture until it resem
-
bles coarse meal, about 8 seconds. Add ice
water and pulse until dough begins to clump
together. Do not let it form a ball. Divide dough
and any little scraps into three equal parts and
put each in a plastic bag. Work through bag
to press dough together into a ball, then a flat
disk.
Refrigerate dough for at least 1 hour.
Roll each disk of dough on lightly floured sur
-
face to a circle about
1
⁄8-inch thick. Press into
place in prepared pie pan. Use kitchen shears
to trim dough, leaving 1-inch overlap beyond
pan. Fold overlap under. Pinch crust to form
decorative edge. Prick bottom and sides with
fork and refrigerate crust for 30 minutes, or
until firm.
Preheat oven to 400°F, 15 minutes before
baking.
Line pastry shell with foil and fill it with
uncooked beans or rice. Bake it for 12 min
-
utes. Remove foil, beans or rice, prick shell
again and bake it 6 minutes longer, or until it is
lightly browned. Remove shell from pan and let
cool on wire rack.
Nutritional information per serving:
Calories 56 (43% from fat) • carb. 7g • pro. 1g
• fat 3g • sat. fat 2g • chol. 7mg • sod. 66mg
• calc. 2mg • fiber 0g
APPLE CRUMB PIE
An all-American dessert favorite. To prepare
without washing the work bowl, make Basic Pastry
Dough first, then continue with the crumb topping
and then the apple filling.
For the crust:
½ recipe Basic Pastry Dough
(previous recipe, up to refrigerating
dough)
For the crumb topping:
½ cup packed light brown sugar
½ cup unbleached, all-purpose flour