Cuisinart SM-70 - Stand Mixer - SM-PM Pasta-Maker Attachment Recipes Download Page 22 | Manualshive

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These soft rolls are great to serve along with soups. They can also be sliced to hold

a hamburger or your favorite sandwich combination.

parmesan

herb knot s

Combine the granulated sugar, yeast and 1 cup warm
water in the Cuisinart

™

mixing bowl. Stir and let stand

5 minutes to proof.

Insert the dough hook. Add the 1¼ cups of cool water,
powdered milk, potato ﬂ akes, ¼ cup olive oil, salt and 5
¾ cups of ﬂ our to the yeast mixture. Mix on speed 2 for
2 minutes.

Add the Parmesan cheese and turn to speed 3. Mix
until completely incorporated. Add the remaining ﬂ our,
1 tablespoon at a time, if necessary until a soft, smooth
dough ball is formed. Set the timer for 4 minues and
the speed to 3 to allow the dough to knead.

Transfer to a bowl that has been lightly coated with
olive oil. Turn to coat dough and cover with plastic
wrap. Place in a warm, draft-free place to rise until
doubled in size, about 1 hour. (May also let rise in
a 2-gallon resealable freezer weight plastic bag.)
Combine

1

⁄

3

cup olive oil and Italian seasoning and

let stand while dough rises. Line 2 baking sheets with
parchment paper.

Punch dough to deﬂ ate and divide into 24 equal
portions (about 2¼ ounces each). Roll each into a
12-inch rope and tie into a knot. Place on prepared
baking sheet, cover loosely with plastic wrap and let rise
until doubled, about 35 to 45 minutes. Twenty to thirty
minutes before baking, preheat oven to 350°F. Brush
lightly with herbed olive oil mixture. If desired, sprinkle
each with ½ teaspoon of the optional Parmesan cheese.
Place in preheated 350°F oven and bake until lightly
browned, about 15 to 18 minutes, rotating the baking
sheets after about 7 minutes. Brush knots lightly with
reserved olive oil mixture. Transfer to a wire rack and let
cool 5 to 10 minutes before serving.

1

tablespoon granulated sugar

4

teaspoons active dry yeast

1

cup warm (105-110°F) water

1¼ cups cool (70°F) water

½

cup fat free powdered milk

½

cup potato ﬂ akes (instant mashed

potatoes,

unﬂ avored)

¼

cup extra virgin olive oil

1½ teaspoons

salt

6½ to 7 cups unbleached,
all-purpose

ﬂ our

¾

cup freshly grated Parmesan

cheese

1

⁄

3

cup extra virgin olive oil

1

tablespoon Italian seasoning

¼

cup freshly grated Parmesan

cheese

(optional)

Makes 24 rolls

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Summary of Contents for SM-70 - Stand Mixer - SM-PM Pasta-Maker Attachment

Page 1: ...recipes 7 Quart StandMixer ...

Page 2: ... 16 mixed grain seed and nut bread 17 sun dried tomato and basil bread 18 buttery dinner rolls 19 basic dough for pizza focaccia or calzones 20 grape tomato and herb focaccia 21 parmesan herb knots 22 classic brioche 23 moravian sugar cakes 24 cinnamon swirl buns 25 and rolls yeast breads banana bran mufﬁns 26 three berry mufﬁns 27 oatmeal pear crumb mufﬁns 28 vanilla yogurt scones 29 almond short...

Page 3: ...e 54 rich chocolate cake 55 old fashioned pound cake 56 kahúla angel food cake 57 coconut cake 58 fresh ginger cake 59 the ultimate ﬂourless chocolate cake 60 sour cream cheesecake 61 chocolate marble cheesecake 62 and cheesecakes pies mousses soufflés basic ﬂaky pastry dough 44 cookie crumb crust 45 chocolate almond cream pie 46 mile high lemon meringue pie 47 pumpkin mousse pie 48 raspberry masc...

Page 4: ...minutes Scrape mixing bowl and paddle Mix again on speed 3 for 2 minutes until completely smooth and creamy Decrease to speed 2 While mixing add the eggs one at time mixing each egg in completely before adding the next Scrape the bowl and paddle Add the lemon juice and pepper and mix for an additional 30 seconds on speed 2 Add the crumbled Gorgonzola and press Fold until Gorgonzola is mixed in do ...

Page 5: ...the cheese Continue adding cheese a handful at a time until all cheese is added and completely combined Shape into walnut sized balls 1 inch in diameter you may use a 50 ice cream scoop Refrigerate 1 hour or longer may be frozen Preheat oven to 350 F Line baking sheets with parch ment Bake until lightly browned and puffed about 20 minutes Remove and place on a wire rack to cool May be served warm ...

Page 6: ...es are completely mashed with no lumps Turn stand mixer to speed 3 and mix in the chèvre until completely incorporated and then the butter until completely incorporated Add garlic cloves one at a time When 10 are added taste Add additional cloves to individual taste Add an additional teaspoon of salt if necessary Serve immediately To roast garlic place peeled garlic cloves on a sheet of aluminum f...

Page 7: ... mixing on speed 3 until all of the ingredients are completely incorporated Transfer sweet potato mixture to a separate large mixing bowl Wash and dry both the Cuisinart mixing bowl and the chef s whisk thoroughly Place egg whites in Cuisinart mixing bowl Insert the chef s whisk Turn to speed 9 for about 30 seconds Increase to speed 12 until stiff but not dry just until whites no longer slip when ...

Page 8: ... Continue whisking all of the cheese into the yolks slowly until the mixture is homogenous Insert the chef s whisk Turn to speed 6 Beat the egg whites for about 1 minute and then increase to speed 10 until stiff but not dry just until whites no longer slip when bowl is tilted about 1 to 1 minutes more Fold the whites into the yolk cheese mixture in three additions using a large rubber spatula Pour...

Page 9: ... Wash and dry the Cuisinart mixing bowl thoroughly Place egg whites in the Cuisinart mixing bowl Insert the chef s whisk Add cream of tartar and whip the egg whites gradually increasing the speed from speed 1 to speed 10 Whip until the egg whites have formed stiff but not dry peaks Stir about 1 3 of the beaten egg whites into the potato mixture to lighten it Gently fold the remaining whipped egg w...

Page 10: ... meatloaf is done when internal temperature is 170 F when tested with an instant read thermometer Let meatloaf rest 10 minutes before removing from pan slicing May also be formed into oval loaves and baked in a 13x9x2 inch roasting pan cooking spray 1 tablespoons extra virgin olive oil 12 ounces mushrooms chopped or sliced 1 cups chopped onion 3 4 cloves garlic peeled and ﬁnely chopped 2 teaspoons...

Page 11: ...arsley then mix on speed 3 until blended about 1 minutes Using a cup measure or a 16 ice cream scoop portion out meat mixture and shape into balls Place on prepared baking sheets about 1 inches apart Bake meatballs for 20 to 25 minutes until browned turning after about 12 minutes of baking Let cool Drain fat from juices discard fat Juices may be added to marinara sauce to reheat meatballs Reheat m...

Page 12: ...ixing bowl Insert the ﬂat mixing paddle Mix on speed 2 Add eggs and yolks one at a time Stir in remaining ingredients including the reserved sausage and spinach mixture until all are incorporated Preheat oven to 350 F Roll one dough disc to a round about 16 inches Carefully transfer to a 9 inch spring form pan trimming the dough so that a 1 inch over hang remains Pour the ﬁlling into prepared pan ...

Page 13: ...m draft free place until volume is doubled Lightly coat two 9x5x3 inch loaf pans with unsalted butter or cooking spray Punch dough to deﬂate Divide into 2 equal portions Shape into loaves and place in prepared pans Cover and let rise until nearly doubled About 15 minutes before baking preheat oven to 375 F Place loaves in preheated oven and bake for 35 to 40 minutes until bread is browned and soun...

Page 14: ...c wrap and let rise in a warm draft free place until volume is doubled Lightly coat two 9x5x3 inch loaf pans with unsalted butter or cooking spray Punch dough to deﬂate Divide into 2 equal portions Shape into loaves and place in prepared pans Cover and let rise until nearly doubled About 15 minutes before baking preheat oven to 375 F Place loaves in preheated oven and bake for 35 to 40 minutes unt...

Page 15: ... rise in a warm draft free place until doubled in size about 1 hour Punch dough down recover and let rise again until doubled in size This last rise can be omitted if pressed for time but makes for a more ﬂavorful loaf with a more artisanal bread texture and crust Punch dough down and divide into 3 pieces Shape each into a long narrow loaf about 14 to 16 inches in length and place on a baking shee...

Page 16: ... Divide dough into 2 equal pieces about 1 pound 15 ounces each Shape each into a loaf 10 inches long by 3 inches wide Line a baking sheet with parchment and dust with cornmeal Arrange the loaves equally spaced on baking sheet Dust lightly with ﬂour Cover with plastic wrap and let rise until about doubled While loaves are rising preheat oven to 350 F Cut 4 diagonal slashes about 1 8 inch deep in th...

Page 17: ...until volume is doubled about 1 to 1 hours Lightly coat two 9x5x3 inch loaf pans with unsalted butter or cooking spray Divide dough into 2 equal pieces and shape into loaves Place in prepared pans cover and let rise until dough comes up over the top of the pan by about inch While dough is rising preheat oven to 375 F Bake loaves for 35 to 45 minutes until lightly browned and hollow sounding when t...

Page 18: ...ch loaf pans with cooking spray Turn to speed 1 and stir dough to deﬂate 30 seconds Transfer dough to prepared pan and spread evenly smoothing over the top Cover with plastic wrap and let rise until the dough reaches the top of the pans about 1 hour Fifteen minutes before baking preheat oven to 350 F Remove plastic wrap and place bread in oven Bake for 30 to 35 minutes until bread is browned and s...

Page 19: ...ce and let rise until doubled about 45 to 60 minutes Preheat oven to 375 F Lightly butter two 10 inch round baking pans Punch dough to deﬂate Divide the dough into 32 equal pieces each about 2 ounces Roll into balls and arrange in the prepared pans Cover with plastic wrap and let rise until about doubled about 30 to 40 minutes Combine the remaining milk and butter and heat until butter is melted J...

Page 20: ... to 3 to allow the dough to knead Transfer the dough to a large bowl that has been lightly coated with olive oil Turn to coat and cover tightly with plastic wrap Let rise in a warm draft free place until doubled in size about 1 hour Punch dough to deﬂate and let rest for 10 minutes If time permits allow dough to rise a second time for a more developed ﬂavor and texture Use for your favorite pizza ...

Page 21: ... parchment and dusted with cornmeal or on baker s peel dusted with cornmeal if using baking stone Lightly press the tomatoes into the dough cut side up Let rise for about 30 minutes Gently press in any tomatoes that may have loosened Drizzle each focaccia with 2 tablespoons of olive oil and sprinkle with tablespoon herbs of choice Sprinkle each evenly with 2 tablespoons grated cheese Place focacci...

Page 22: ...Italian seasoning and let stand while dough rises Line 2 baking sheets with parchment paper Punch dough to deﬂate and divide into 24 equal portions about 2 ounces each Roll each into a 12 inch rope and tie into a knot Place on prepared baking sheet cover loosely with plastic wrap and let rise until doubled about 35 to 45 minutes Twenty to thirty minutes before baking preheat oven to 350 F Brush li...

Page 23: ...9 and mix for 1 minute Then reduce to speed 5 set the timer and mix for 5 minutes The dough will once again make the slapping sound on the bowl Transfer the dough to a large well buttered bowl and cover tightly with plastic wrap Let rise at room temperature until doubled in volume about 2 to 2 hours When it has risen deﬂate by lifting and letting it fall back into the bowl doing this all around th...

Page 24: ...speed 3 add eggs one at a time Scrape bowl and paddle Add 2 cups of the ﬂour and mix on speed 3 When completely mixed in scrape bowl and paddle Remove ﬂat mixing paddle and insert dough hook Add remaining ﬂour cup at a time This will be a very soft dough Transfer to a buttered bowl cover and let rise until double in volume Punch down and divide dough in half Lightly butter two 13x9x2 inch pans or ...

Page 25: ...plastic wrap and let rise until nearly doubled in volume See Note Fifteen minutes before baking preheat oven to 350 F Bake Cinnamon Swirl Buns for 25 to 35 minutes until puffed with golden tops and hollow sounding when tapped While baking place the cream cheese and butter in the Cuisinart mixing bowl Insert the ﬂat mixing paddle and whip the cream cheese and butter on speed 8 until smooth creamy a...

Page 26: ...bowl Add the banana and mix on speed 2 for 15 seconds to incorporate Pour the batter into a clean mixing bowl and cover with plastic wrap and refrigerate for at least 12 hours When ready to bake preheat oven to 400 F Spray two 12 cup mufﬁn tins with cooking spray Divide the batter evenly among the cups about cup of batter per mufﬁn Bake for 20 to 25 minutes turning tray once halfway through baking...

Page 27: ... evenly over the wet ingredients Press the Fold button to carefully incorpo rate the ﬂour about 15 times Add the berries and very carefully fold them in until they are just blended in Scoop even amounts cup each of batter into the prepared mufﬁn tins Sprinkle the tops of the mufﬁns liberally with granulated sugar Bake in preheated 400 F oven until tops are golden and a cake tester comes out clean ...

Page 28: ... mixing bowl Add the reserved dry mixture diced pear and walnuts Press the Fold button about 5 to 10 times to blend ﬂour mixture into wet ingredients until all ﬂour has disappeared taking care not to over mix Divide batter evenly among prepared mufﬁn cups Evenly sprinkle the top of each with crumb topping Bake in preheated 400 F oven for 15 to 20 minutes until puffed crumb topping is golden and a ...

Page 29: ...face This dough will be somewhat sticky Knead with ﬂoured hands 4 times Flatten fold repeat 4 times Divide into 4 equal parts ﬂatten into four 5 to 6 inch rounds Use a serrated knife or pizza cutter to cut each into 4 wedges Arrange on prepared baking sheet with the wedges about 1 inch apart Brush with egg white Mix the 4 teaspoons of sugar with the cinnamon and sprinkle on wedges Bake for 20 minu...

Page 30: ...o rounds using a 2 inch round or square biscuit cutter dipped in ﬂour Arrange shortcakes evenly spaced on the prepared baking sheet Brush with the beaten egg whites and sprinkle with the sugar Bake shortcakes in preheated 425 F oven for 18 to 20 minutes until puffed golden and tops are slightly crackled Remove from oven and place on a wire rack to cool slightly To serve slice warm shortcakes horiz...

Page 31: ...sides of the mixing bowl Add remaining dry ingredients and buttermilk Mix on speed 1 for 30 to 40 seconds longer until smooth and blended Divide batter evenly between two prepared pans Smooth over top Sprinkle blueberries evenly over the top lightly press blueberries into batter submerge blueberries slightly Crumble any large clumps in the crumb mixture and sprinkle the crumb mixture evenly over t...

Page 32: ...a With stand mixer running on speed 2 slowly add the dry ingredients and milk alternately beginning and ending with the dry ingredients With the stand mixer running on speed 2 add the poppy seeds Be sure to fully incorporate ingredients and be careful not to overwork the batter Pour batter into prepared loaf pan Bake in preheated 325 F oven for about 60 to 70 minutes until a cake tester comes out ...

Page 33: ...e and remove the bowl from the stand mixer Using a large rubber spatula scrape the bowl and give the batter a quick stir by hand Sprinkle about cup of the streusel into the prepared pan Top with a scant half of the batter and sprinkle with about 2 3 of the remaining streusel Cover with the remaining batter and smooth over the top Sprinkle with the remaining streusel Bake in the preheated 350 F ove...

Page 34: ...ated Dough may be wet Turn dough out onto a ﬂoured surface and divide into four equal pieces Shape each piece into a rectangular log that is 12x1 x1 inches Place 2 logs on each prepped baking sheet and bake in preheated 350 F oven until golden about 35 minutes Remove from oven and when cool to touch slice each log into about 25 half inch slices Bake again in oven on a lower rack until golden about...

Page 35: ...c bag and refrigerate until ﬁrm about 1 hour or overnight Heat oven to 350ºF Line 3 baking sheets with parch ment paper Roll dough into 1 inch balls Place the dough balls on the prepared baking sheets 2 inches apart Make a depression in the center of each cookie with ﬁngertip or the handle of a wooden spoon Bake cookies for about 10 minutes Remove baking sheets from oven Use the back of a round te...

Page 36: ...ined about 30 seconds Mix on speed 3 for 1 minute until thick and creamy Decrease to speed 2 Add chocolate morsels and cherries and mix until just blended 15 to 20 seconds Preheat oven to 350ºF Line baking sheets with parch ment or nonstick baking liners Shape dough into 1 inch balls coat generously in confectioners sugar and arrange on baking sheets 1 inch apart Bake for about 12 minutes until to...

Page 37: ...ix for about 20 seconds until all of the ingredients are completely incorporated Drop well rounded spoonfuls about 11 2 tablespoons you may use a 40 ice cream scoop onto a tray lined with plastic wrap Cover with plastic wrap or waxed paper and refrigerate for at least 2 hours Preheat oven to 350 F 15 to 20 minutes before baking Line baking sheets with parchment paper Bake for 13 to 16 minutes or u...

Page 38: ...speed 3 and pour in the melted chocolate Mix until the chocolate is completely incorporated into the dough about 45 seconds Divide both doughs in half again and press into ﬂat squares approximately 5 x 5 Wrap in plastic and refrigerate to chill for about an hour When dough is adequately chilled roll each out into a large rectangle about 1 8 thick onto sheets of lightly ﬂoured waxed paper rectangle...

Page 39: ...ixer running on speed 2 add the zests Mix on speed 3 for an additional 15 to 20 seconds until smooth Using 1 tablespoons of dough shape into round balls and dip in remaining sugar to coat you may use a 40 ice cream scoop Arrange balls on parchment lined baking sheet 2 inches apart Press each ball gently with the bottom of a ﬂat glass Bake in preheated 350 F oven for 10 to 12 minutes until crackled...

Page 40: ...ugh into an even 1 8 thickness Using a 2 inch round ﬂuted cookie cutter cut rounds and place on parchment lined baking sheet an offset spatula works well to transfer cookies to baking sheets Roll out and cut any remaining dough scraps in the same manner and place on lined baking sheets Bake for 16 to 20 minutes turning baking sheet midway through baking time Cookies are done when they are lightly ...

Page 41: ...ach around a piece of chocolate and form into balls Roll in granulated sugar Refrigerate for 2 hours or longer before baking Fifteen minutes before baking preheat oven to 375 F Line baking sheets with parchment Roll chilled cookie dough balls in granulated sugar again Arrange evenly spaced at least 2 inches apart on prepared baking sheets Bake in preheated oven for 14 to 16 minutes Let stand 3 min...

Page 42: ...es about 1 tablespoons each you may use a 50 ice cream scoop chill for 20 to 30 minutes Roll in remaining granulated sugar If you have time refrigerate cookie balls for 1 hour or overnight may also be frozen If frozen re dip in granulated sugar Arrange oven racks to upper and lower middle positions Preheat oven to 375 F 15 to 20 minutes before baking Arrange cookies on prepared baking sheets evenl...

Page 43: ...ess Fold until just blended in Pour into prepared pan and spread evenly Bake in the preheated 350 F oven until a cake tester inserted into the center comes out with a few moist crumbs attached and top cracks in places about 30 minutes do not over bake Place the pan on a wire rack to cool May be made 1 day ahead Cover with foil and let stand at room temperature Cut brownies into squares to serve No...

Page 44: ...hour before using to allow the glutens in the ﬂour to rest The dough will keep refrigerated for up to 3 days or may be frozen double wrapped for up to a month thaw at room temperature for an hour before using To bake the pastry blind for a single crust ﬁlled pie or tart roll out pastry 1 8 inch thick to ﬁt pan crimp and seal edges Prick bottom all over with a fork Chill for 30 minutes Preheat the ...

Page 45: ...until crumbs are totally coated Transfer to a pie plate and press evenly into bottom and up the sides of the plate Use the bottom of a glass or custard cup to ﬁrmly tamp down the bottom of the crust Place in preheated 350 F oven and bake for 8 to 10 minutes Cool on a wire rack before using 8 ounces ﬁnely crushed cookie crumbs gingersnaps chocolate cookies vanilla wafers or graham crackers 2 to 3 t...

Page 46: ...ixing for 20 seconds after each addition Scrape bottom and sides of mixing bowl Turn to speed 8 and gradually add heavy cream whip for 1 minute Scrape bottom and sides of bowl Increase to speed 12 and whip for 2 minutes until evenly thickened and increased in volume Gently transfer whipped mixture to cooled crust Cover and refrigerate for 8 hours or longer before serving Serve chilled If desired g...

Page 47: ...nd stir constantly with a spotlessly clean rubber spatula until the mixture registers 160 F on an instant read thermometer start checking the temperature after about a minute of stirring When the egg white mixture registers 160 F dry off the bottom of the bowl and place on the stand mixer Insert the chef s whisk Stir the cornstarch mixture Whisk the egg white mixture on speed 3 for 1 minute while ...

Page 48: ...not whisk as that will create a foam which is harder to bring to temperature After the temperature has reached 160 F place in the mixing bowl Insert the chef s whisk Turn to speed 1 and increase slowly to speed 5 whip until foamy After the egg whites are foamy increase the speed to 8 and while gradually adding the remaining sugar about 1 table spoon at a time whip until no longer warm to the touch...

Page 49: ...creamy Scrape the sides and bottom of mixing bowl and the whisk Mixture should be thick and increased in volume Add the cooled raspberry mixture using speed 1 until thoroughly combined about 1 minute Scrape the mixing bowl and whisk While mixing on speed 4 add the chilled heavy cream in a steady stream Whip for 1 minute Scrape the bottom and sides of the mixing bowl Whip on speed 10 for 2 to 3 min...

Page 50: ...l over the simmering water and stir until it does When the egg mixture is ready return it to the stand mixer still ﬁtted with the chef s whisk Turn to speed 4 While the stand mixer is running slowly pour in the melted chocolate Mix until completely combined Stir in vanilla Transfer mixture to a clean mixing bowl and cool slightly in the refrigerator While chocolate mixture is cooling wash the Cuis...

Page 51: ...nart mixing bowl and whisk and rinse with cold water then dry Insert the chef s whisk Place heavy cream and two tablespoons Kahlúa in the Cuisinart mixing bowl Turn to speed 4 and then increase to speed 7 for about 1 minutes to whip until soft peaks form Fold the cream into the mascarpone mixture in 3 additions using a large rubber spatula Mix the espresso and remaining 2 tablespoons of Kahlúa in ...

Page 52: ...ttercream makes the perfect frosting swiss buttercream Place egg whites and sugar in the Cuisinart mixing bowl Place bowl over a pan of simmering water and whisk the whites until warm and sugar is dissolved the liquid temperature should reach 140 F Place bowl on the stand mixer Insert the chef s whisk Turn to speed 10 Set timer for 15 minutes The object is for the whites to whisk until cool approx...

Page 53: ... vanilla Refrigerate for at least 30 minutes to set 2 cups confectioners sugar 1 8 ounce package cream cheese at room temperature 4 tablespoons unsalted butter at room temperature 1 teaspoon pure vanilla extract Makes 2 cups A deep chocolate way to frost or ﬁll your favorite cakes chocolate glaze ganache Place chopped chocolate in the Cuisinart mixing bowl Place heavy cream in a small saucepan and...

Page 54: ...time making sure each is incorporated before adding the next Mix in the vanilla Scrape the bowl and paddle With the stand mixer running on speed 1 add the dry ingredients and buttermilk alternately beginning and ending with the dry ingredients Increase to speed 2 and run for about 20 seconds Scrape the bowl completely to make sure all ingredients are evenly incorporated Pour batter evenly into pre...

Page 55: ...Spoon the chocolate mixture into the mixing bowl and mix well until ingredients are incorporated Add 1 3 of the dry ingredients and press Fold until just incorporated Add of the sour cream and press Fold until just incorpo rated Continue folding in the ingredients alternately ending with the dry ingredients Fold in chocolate chips Pour batter into prepared pan Bake 50 to 55 minutes in preheated 35...

Page 56: ...peed 2 beating after each egg is added until mixture is smooth before adding the next Mix in the vanilla and the lemon zest Add the dry ingredients slowly in 3 additions with the stand mixer running on speed 1 Be sure to fully incorporate ingredients and be careful not to overwork the batter Pour batter into prepared loaf pans Bake in preheated 325 F oven for about 60 to 70 minutes until a cake te...

Page 57: ...gentle when folding but at the same time make sure all ingredients are evenly incorporated Spoon batter into an ungreased 9 inch tube pan Smooth and even the top by spreading with a rubber spatula Bake in preheated 325 F oven for 40 to 45 minutes until a cake tester comes out clean Invert pan onto the neck of an empty long necked bottle such as a wine bottle and allow to cool completely To remove ...

Page 58: ...preheat ed 325 F oven for 45 to 50 minutes until a cake tester comes out clean Cool pans on a wire rack When the pans are cool enough to touch invert the pans on the rack and remove the cakes Leave cakes on wire rack until completely cooled This is a very versatile cake To make a layer cake cut each cake in half horizontally and frost using your favorite frosting One frosting that works extremely ...

Page 59: ... Bake in preheated 325 F oven for 55 to 65 minutes until cake tester is clean when inserted into the center The top of the cake will still appear moist Cool in pans on a wire rack for 10 minutes then turn out remove parchment and cool on a wire rack completely To assemble cake Prepare Cream Cheese Frosting page 53 Place one layer of the cooled Fresh Ginger Cake on a serving platter or cake round T...

Page 60: ...gg mixture to much Transfer to prepared pan Place ﬁlled cake pan in a larger pan and add hot water so that it is halfway up the sides of the cake pan Place in preheated 300 F oven and bake for 1 hour 20 minutes Cake should rise evenly and when done the top will have the appearance of brownies but the cake will still seem a little jiggly Let cool at room temperature then cover and refrigerate for 8...

Page 61: ...s have been added Add the sour cream vanilla and almond extracts and mix on speed 1 until creamy and homog enous about 1 minute Pour into cooled prepared crust do not scrape any thick bits from the sides of the bowl as they are not thoroughly mixed in and will change the texture of your ﬁnished cheesecake Place the pan in a jelly roll pan or roasting pan Place on oven rack and pour hot water into ...

Page 62: ...een added Add the vanilla mix on speed 1 until creamy and homogenous about 1 minute Pour all except about 2 cups of the batter into cooled prepared crust do not scrape any thick bits from the sides of the bowl as they are not thoroughly mixed in and will change the texture of your ﬁnished cheesecake Stir the melted and cooled chocolate into the remaining batter Drop chocolate mixture onto cream ch...

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