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Recipes savories easy and delicious savory gorgonzola and caramelized onion cheesecake. . . . . . . . . . . . . . . . . . . . . . 4 manchego rosemary cheese puffs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 goat cheese and roasted garlic mashers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 sweet potato soufflé . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 four-cheese soufflé . . . . . . . . . .
cookies and classic treats dried cherry and almond biscotti . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 almond thumbprints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 chocolate cherry crackles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 chocolate chunk macadamia cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
savory gorgonzola and caramelized onion cheesecake Serve with crackers or bread with an aperitif, wine or port, or add a slice to a lightly dressed arugula salad. Adding fresh fruit such as figs, pears or currants to the plate would be perfect.
manchego rosemary cheese puffs These are great to serve with wine or dry sherry as an hors d’oeuvre.
goat cheese and roasted garlic mashers A nice flavor addition for your favorite mashed potatoes. Makes 4 cups 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes ½ tablespoon kosher salt 4 ounces soft, fresh chèvre 4 tablespoons unsalted butter, at room temperature 10 roasted garlic* cloves Place potatoes in 2-quart saucepan and cover with water by 1 inch. Add ½ tablespoon kosher salt to the water. Bring to boil and then reduce to a hearty simmer.
sweet potato Soufflé A tasty side dish for your next holiday meal. Makes one 8-cup soufflé unsalted butter Butter an eight-cup soufflé dish well and coat with chopped pecans, and set aside. ½ cup chopped, toasted pecans 4 pounds sweet potatoes or yams 3 large eggs 2 tablespoons unsalted butter ¼ cup brown sugar Reduce oven temperature to 350°F. ½ teaspoon kosher salt 1 teaspoon orange zest Once sweet potatoes are cool enough to touch, split down the middle and scoop out the insides.
four-cheese Soufflé An exquisite side dish for any special occasion.
souffléd potatoes with brie This is a great side dish to serve with a roasted tenderloin or grilled fillets when entertaining.
meatloaf with mushrooms This meatloaf is certain to become a family favorite. Sliced leftovers make great sandwiches.
turkey and Spinach meatballs Make these meatballs ahead, roast and keep in the freezer. Reheat in your favorite marinara sauce and serve with pasta for a quick and easy weeknight meal.
pizza rustica A hearty, satisfying meal for either dinner or lunch. Makes one 9-inch pie Dough/Crust: For the dough: 4 cups unbleached, all-purpose flour ½ cup granulated sugar 1 teaspoon kosher salt ¼ cup unsalted butter, at room temperature, cut into 1-inch pieces ¼ cup extra virgin olive oil 4 large eggs Place the flour, sugar, and salt in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 2 for about 20 seconds to aerate dry ingredients.
basic white bread A basic white bread, great for sandwiches. Makes two loaves, about 18 ounces each cooking spray 12⁄3 cups warm (105-110°F) water 1½ tablespoons honey 2¼ teaspoons active dry yeast 5½ cups unbleached, all-purpose bread flour, divided ½ cup nonfat dry powdered milk 4 tablespoons unsalted butter, at room temperature 2 teaspoons salt Place warm water, honey, and yeast in the Cuisinart™ mixing bowl. Let stand 5 to 10 minutes until mixture is foamy and bubbly.
molasses wheat bread A hearty wheat bread lightly flavored with molasses. Makes two loaves, about 1¼ pounds each 12⁄3 cups warm (105-110°F) water 1½ tablespoons molasses 2¼ teaspoons active dry yeast 3½ cups whole wheat flour, divided 2¼ cups unbleached, all-purpose or bread flour, divided ½ cup nonfat dry powdered milk 4 tablespoons unsalted butter, at room temperature 2 teaspoons salt Place warm water, molasses, and yeast in the Cuisinart™ mixing bowl.
crusty french bread If you have time, allow a second rise before shaping to develop more flavor in the bread, but it is very good without it too. Makes two loaves, about 14 ounces each ⁄3 2 cup warm (105–110°F) warm water 2¼ teaspoons (1 packet) active dry yeast 3½ cups unbleached, all-purpose or bread flour 1 cup cake flour ⁄3 1 cup wheat germ 2 teaspoons fine sea salt 1 cup cold water extra flour for dusting bread Place warm water in the Cuisinart™ mixing bowl.
cranberry walnut pumpernickel bread This bread makes a great sandwich with sliced turkey and havarti, or try it toasted topped with creamy Brie.
mixed grain, seed and nut bread Seeds and nuts add to the nutritional value of this delicious bread.
sun-dried tomato and basil bread This is probably the easiest yeast bread you will ever make – no shaping necessary.
buttery dinner rolls The classic dinner roll we all remember from Sunday or holiday dinners. Makes 16 dinner rolls ¾ cup whole milk ½ cup unsalted butter (cut in 8 pieces) ¼ cup granulated sugar 1 teaspoon salt ¼ cup warm (105-110°F) water 2¼ teaspoons active dry yeast 1 large egg 4¼ to 4¾ bread flour (measure out ½ cup and reserve) 1 tablespoon whole milk 1 tablespoon unsalted butter Scald milk (heat until just bubbling around edges – may be done in microwave).
basic dough for pizza, focaccia or calzones Choose your favorite topping or filling! Makes about 2¼ pounds dough 1½ cups warm (105-110°F) water 2 teaspoons active dry yeast 1 teaspoon honey 4 to 4½ cups bread flour 2 teaspoons kosher or sea salt 2 tablespoons extra virgin olive oil + oil for the bowl Place water, yeast and honey in the Cuisinart™ mixing bowl and stir to blend. Let stand for 5 minutes, to proof until the mixure is foamy and bubbly.
grape tomato and herb focaccia Serve focaccia as a snack, or to accompany soup or salad. Omit the tomatoes to make it plain or with just an herb or herb and cheese topping. Slice horizontally and use to make sandwiches.
parmesan herb knots These soft rolls are great to serve along with soups. They can also be sliced to hold a hamburger or your favorite sandwich combination.
classic brioche Making brioche is a two-day process, but well worth the wait – besides, the stand mixer does the hard part.
moravian Sugar cakes A traditional Moravian yeasted “coffee” cake, often served during the Christmas holidays. It can be eaten warm or cold, as a dessert or for breakfast. It also freezes well after baking, making it a nice treat to have on hand to warm up for family and friends.
cinnamon Swirl buns Our cinnamon swirl buns are the BEST! Makes 24 buns cooking spray Buns: ½ cup warm (105-110°F) milk 3 teaspoons active dry yeast ½ cup granulated sugar 6 tablespoons sour cream, at room temperature 6 tablespoons unsalted butter, at room temperature 3 large eggs, at room temperature ¾ teaspoon salt 6 cups unbleached, all-purpose flour, divided ½ cup packed brown sugar ¼ cup granulated sugar 2 tablespoons + 1 teaspoon cinnamon 4 tablespoons unsalted butter – at roo
banana bran muffins These muffins are so tasty, it is hard to believe they are good for you too! Makes 12 muffins cooking spray ½ cup whole wheat flour ½ cup unbleached, all-purpose flour ¾ cup oat bran ¾ cup wheat bran 2 teaspoons baking powder ½ teaspoon salt 1 cup buttermilk ¼ cup brewed coffee 1 large egg 1 teaspoon pure vanilla extract 2 tablespoons flax seed oil ¼ cup molasses ¼ cup applesauce ½ cup mashed banana (about 1 banana) Place flours, brans, baking powder, and salt in t
three-berry muffins A delicious muffin, perfect when fresh fruit is ripe in the summertime! Makes 12 muffins cooking spray 2 cups unbleached, all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ½ teaspoon cinnamon ¼ cup unsalted butter, melted ½ cup packed light brown sugar ½ cup sour cream 1 large egg 1 teaspoon vanilla ¼ cup milk 1 cup mixed berries: blueberries, strawberries, and raspberries, fresh or frozen granulated sugar for dusting Preheat oven to 400˚ F.
oatmeal pear crumb muffins These crumb-topped muffins may also be made with diced apple or mango.
vanilla yogurt scones This soft, moist dough makes delicious and light scones. We made ours plain, but you may add dried fruit such as currants, tart cherries or blueberries if you like.
almond shortcakes with fresh berries, Stone fruits and Sweetened whipped cream An updated version of the traditional summertime favorite. You may also serve this with plain strawberries.
buttermilk blueberry crumb cake This do-ahead coffee cake will be a favorite for brunch.
lemon poppy seed cake A delightful cake perfect for brunch or tea. Makes one loaf, 2 pounds 2¼ cups unbleached, all-purpose flour 2 teaspoons baking powder ¼ teaspoon salt ¾ cup unsalted butter, at room temperature 1½ cups granulated sugar ¼ cup lemon juice 3 teaspoons lemon zest 3 large eggs 1 teaspoon pure vanilla extract ¾ cup milk 1 tablespoon poppy seeds Preheat oven to 325°F. Butter and flour a 9x5 inch loaf pan well.
sour cream cinnamon walnut streusel coffee cake An old familiar coffee cake that everyone just loves.
dried cherry and almond biscotti These biscotti resemble the more traditional dunking biscuit – they have an excellent crunch! Makes about 96 small biscotti 2¾ cups unbleached, all-purpose flour 2 cups granulated sugar 1 teaspoon baking powder 1 pinch salt 3 large eggs 2 large yolks ½ cup tart dried cherries ½ cup almonds, toasted and roughly chopped Preheat oven to 350°F. Line two baking sheets with parchment paper.
almond thumbprints A traditional holiday cookie.
chocolate cherry crackles Chewy, chocolaty cookies with tart cherries for contrast.
chocolate chunk macadamia cookies A chocolate chip cookie with a triple chocolate twist.
black and white pinwheels Plan ahead for these attractive special-occasion cookies, as the dough needs to chill overnight. Makes about 42 cookies 3 cups unbleached, all-purpose flour ½ teaspoon baking powder ½ teaspoon salt 1½ ounces unsweetened chocolate 1 cup unsalted butter, at room temperature 1½ cups granulated sugar 2 large eggs 1 teaspoon pure vanilla extract Place flour, baking powder, and salt in a mixing bowl. Reserve.
citrus Sugar cookies The fresh flavors of lemon, lime and orange flavor these classic sugar cookies. Makes about 48 cookies 4 cups unbleached, all-purpose flour Preheat oven to 350°F. Line baking sheets with parchment. 2 teaspoons baking soda ½ teaspoon salt Place the flour, baking soda, and salt in a medium bowl. Reserve.
pecan shortbread linzer cookies This shortbread is perfect for linzer cookies. Makes about 60 two-inch sandwich cookies ½ cup toasted pecan halves ¼ cup granulated sugar 3 cups unbleached, all-purpose flour ½ teaspoon salt 20 tablespoons (2½ sticks) unsalted butter 1 cup confectioners’ sugar, sifted plus extra for dusting 1 teaspoon pure vanilla extract ¾ cup raspberry jam Pulse the pecans and granulated sugar together in a food processor until the mixture resembles a coarse meal.
peanut butter Surprise cookies Chocolate candy surprises in the center of these chewy peanut butter cookies.
mini morsel Sugar cookies One of those “bet you can’t eat just one” cookies. Makes about 36 cookies 2 cups unbleached, all-purpose flour 1 teaspoon baking powder ½ teaspoon salt ½ pound unsalted butter, at room temperature ⁄3 cup firmly packed brown sugar 2 ⁄3 cup granulated sugar, divided 1 large egg 2 1 teaspoon pure vanilla extract ½ teaspoon pure almond extract 1 cup mini chocolate morsels Place flour, baking powder, and salt in a small bowl and stir to combine; reserve.
delicious brownies Soft and fudgy, these brownies are a chocoholic’s delight.
basic flaky pastry dough This recipe makes ample crust for a 9- to 11-inch regular or deep-dish pie or tart. Leftover pastry may be rolled out and cut into shapes to garnish the pie, or brushed with milk, sprinkled with sugar or cinnamon and sugar, and baked until lightly browned.
cookie crumb crust You may make this basic cookie crumb crust with crushed cookies or graham crackers. It can be used for most pies that have a creamy or custard based filling. Makes one 9-inch deep dish crust 8 2 ⁄8 ounces finely crushed cookie crumbs (gingersnaps, chocolate cookies, vanilla wafers or graham crackers) to 3 tablespoons granulated sugar (to taste depending on cookies chosen) 1 teaspoon salt 6 tablespoons unsalted butter, melted Preheat oven to 350°F.
chocolate almond cream pie You may vary this pie by using finely chopped toasted hazelnuts. The creamy filling is reminiscent of cannoli.
mile high lemon meringue pie Mile high to rival the pie in any great American diner. Our meringue is cooked and totally safe. This is somewhat like a toasted marshmallow on top of lemon pudding.
pumpkin mousse pie Drambuie® makes this pumpkin mousse pie a special treat. Makes 8 to 12 servings 1 9-inch baked pie crust (see page 44) or cookie crumb crust (see page 45) Sprinkle gelatin over liqueur in a small bowl, and let stand to soften, about 5 minutes.
raspberry mascarpone mousse Serve this mousse in martini glasses garnished with fresh raspberries for a dramatic presentation. Makes 6 cups mousse, about 8 to 10 servings 1 envelope gelatin (¼ ounce/1 tablespoon) Sprinkle the gelatin over the cold water. Let stand 5 minutes or longer to soften. 2 tablespoons cold water 12 ounces fresh or frozen (not in juice) raspberries Combine the raspberries and granulated sugar in a 2-quart saucepan. Bring to a boil over medium-high heat, about 6 minutes.
sinfully rich chocolate mousse This rich mousse doubles as a dessert all on its own or as a filling for your favorite cake. Makes 4 cups 3 egg yolks 1 tablespoon water 1 tablespoon Kahlúa® 12 ounces bittersweet chocolate, finely chopped 1½ cups heavy cream 1 teaspoon pure vanilla extract Place egg yolks, water, and Kahlúa® in the Cuisinart™ mixing bowl. Insert the chef’s whisk. Mix on speed 4 for about 30 seconds just to break up the yolks and to mix the ingredients together.
classic tiramisù This classic dessert never goes out of style. Makes one 9x9 inch pan of tiramisù. 3 large egg yolks ½ cup granulated sugar 3 tablespoons Marsala wine, champagne, or dry white wine 8 ounces mascarpone 1 cup heavy cream ¼ cup Kahlúa® 2 cups espresso or strongly brewed coffee 28 savoiardi or ladyfingers Place egg yolks in Cuisinart™ mixing bowl. Insert the chef’s whisk. Turn to speed 3 and mix to break up yolks. Add sugar and wine and continue to mix for another 30 seconds.
chocolate frosting Perfect topping for a yellow cupcake! Makes about 2 cups 10 ounces semisweet chocolate, chopped or chips Place chocolate and butter in the Cuisinart™ mixing bowl. Reserve. 2 tablespoons unsalted butter, at room temperature 1 cup heavy cream Scald heavy cream in a small saucepan (heat until just bubbling around edges – may be done in microwave). Once cream starts to scald, pour it over the chocolate and butter. Stir with a wooden spoon to cool mixture slightly.
cream cheese frosting A classic cream cheese frosting, perfect for a variety of cakes, especially carrot and chocolate. Makes 2 cups 2¾ cups confectioners’ sugar Sift the sugar into a small bowl and reserve. 1 8-ounce package cream cheese, at room temperature 4 tablespoons unsalted butter, at room temperature 1 teaspoon pure vanilla extract Place cream cheese in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 3 and beat cheese until smooth in consistency.
golden layer cake Very versatile, all-occasion cake. Makes two short 9-inch layers 2 cups cake flour 2 teaspoons baking powder ½ teaspoon salt ½ pound unsalted butter, room temperature 1¼ cups granulated sugar 3 large eggs 2 large egg yolks 2 teaspoons pure vanilla extract ¾ cup buttermilk Preheat oven to 350°F. Butter and flour two 9-inch pans. Cut a circle of wax paper or parchment paper to fit the bottom inside of the pan. Place the circle inside the pan and butter and flour it as well.
rich chocolate cake A delicious and rich chocolate cake for any special occasion.
old-fashioned pound cake A traditional, moist pound cake with a lemon twist. Makes one loaf, about sixteen ½-inch slices cooking spray 1¾ cups cake flour ½ teaspoon salt 1 cup unsalted butter, room temperature 1¼ cups granulated sugar 4 large eggs, at room temperature 1 teaspoon pure vanilla extract 2 teaspoons lemon zest Preheat oven to 325°F. Spray a 9x5x3 inch loaf pan with cooking spray. Sift the flour and salt together in a small mixing bowl. Reserve.
kahhía angel ® food cake Light and airy, angel food cakes have no fat! Makes 12 servings 1½ cups granulated sugar, sifted Preheat oven to 325˚F. 1¼ cups cake flour, sifted 1 teaspoon pure vanilla extract Sift ¾ cup of the sugar together with the cake flour in a mixing bowl and reserve.
coconut cake This moist, delicious cake is perfect for any special occasion. Makes two 9-inch round cakes cooking spray 3 cups unbleached, all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup unsalted butter, at room temperature 2 cups granulated sugar 3 large eggs 2 large yolks ½ cup crème fraîche or sour cream ½ cup cream of coconut ½ teaspoon pure vanilla extract ½ teaspoon coconut extract 1½ cups dried coconut Preheat oven to 325°F.
fresh ginger cake A rich, moist cake made with fresh and powdered ginger. Topped with cream cheese frosting and fresh fruit, this makes a very special dessert.
the ultimate flourless chocolate cake Rich, creamy, chocolaty – absolutely deliciously decadent – need we say more? Makes one 9-inch cake, 12 to 16 servings melted unsalted butter ½ cup water 1 cup granulated sugar ½ cup brown sugar, divided 1 tablespoon instant espresso powder 12 ounces semisweet chocolate, chopped into ¼-inch pieces 6 ounces bittersweet chocolate, chopped into ¼-inch pieces 1 cup unsalted butter, cut into ½-inch pieces 1 tablespoon pure vanilla extract 1 tablespoon crème
sour cream cheesecake A classic, creamy cheesecake.
chocolate marble cheesecake Ribbons of semisweet chocolate cheesecake are swirled throughout a classic cheesecake on top of a chocolate brownie cookie crust.
