RECIPES
Mixing Tips
• Always read entire recipe and measure
all ingredients before beginning the
mixing process.
• For best results, do not measure flour
directly from the bag. Pour into a
container or bowl, scoop out the flour
and level with the back of a knife or
spatula. For flour stored in a container,
stir before measuring.
• Eggs, butter or cream cheese combine
more thoroughly at room temperature.
• Remove butter for recipe first and cut
into ½-inch pieces, then measure out
remaining ingredients for recipe. This 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
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,
raisins, etc. can be added using speeds
1 or 2 of your hand mixer.
• To separate eggs for any recipe, break
each egg individually 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 in the white will prevent the
whites from whipping properly.
• To achieve the best volume when
whipping egg whites, the mixing bowl
and chef’s whisk attachment or 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.
Recipe Notes
Preparation times are estimates and are
based on the time it takes to prepare,
assemble, and cook the ingredients once
they have been gathered from the
refrigerator and cupboard and placed on
the counter.
Nutritional analyses are based on
number of servings indicated. If a recipe
produces a range of servings, the
nutritional information is based on the
highest serving yield for that particular
recipe.
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