nuts as fine as you want without turning them into
a nut butter.
You can also chop nuts with a shredding disc. The
optional Fine Shredding Disc is particularly good.
To make peanut butter and other nut butters:
Process up to the recommended amount of nuts.
(See page 6.) Let the machine run continuously.
After 2 or 3 minutes, the ground nuts will form a
ball that will gradually smooth out. Scrape the
sides of the bowl and continue processing until
drops of oil are visible. Taste for consistency.
The longer you process, the softer the butter
will be. For chunk style, add a handful of nuts
just after the ball of nut butter begins to smooth
out. To make cashew butter, add a little bland
vegetable oil. Processor nut butters contain no
preservatives. Store in the refrigerator to keep
them from separating.
To make flavored butter, spreads and dips:
Cut room-temperature butter into tablespoon-size
pieces and reserve. Process flavoring ingredients
first—anchovies, cheese, herbs, etc.—chopping
them fine. Be sure the work bowl is clean and
dry. Then add small hard ingredients like garlic
and hard cheese through the feed tube while
the machine is running. Next, add the butter
pieces and process until smooth. Add any liquid
ingredients last, while the processor is running,
and process just long enough to blend. Process
ingredients for spreads and dips in the same way.
All ingredients should be at room temperature and
cut into 1-inch cubes, or added by tablespoonfuls.
To make mayonnaise:
The work bowl and metal blade must be clean
and dry. Use one large whole egg, or the yolks
from two large eggs. Mayonnaise made from
yolks will be almost as thick as butter. You should
be able to add
2
⁄
3
cup of oil for each yolk or 1
1
⁄
4
cups for a whole egg.
Process the yolks or egg with salt, mustard and
2 tablespoons of vegetable oil for at least
30 seconds. Then, while the machine is running,
pour
1
⁄
4
cup of oil into the small pusher. After it
dribbles through the pinhole at the bottom,
remove the small pusher and slowly add the
remaining oil while the machine runs. See the
recipe on page 30.
To beat egg whites:
The work bowl and metal blade must be
absolutely clean.
Add 3 or more egg whites and
press the ON lever. Add about 1 teaspoon of
lemon juice or vinegar for every egg white.
Vinegar makes stiffer whites; its flavor is hardly
detectable in cakes or soufflés. Continue process-
ing until the egg whites hold their shape – about
1
1
⁄
2
to 2
1
⁄
2
minutes.
To whip cream:
Processor-whipped cream holds its shape very
well. It is good for decoration or as a topping for
gingerbread, berries and other desserts.
Chill the cream well before starting. Using the
metal blade, process continuously until it begins
to thicken; add sugar as desired and continue
processing. Watch carefully until the cream
reaches the desired consistency. For consistently
reliable results, add 2 tablespoons of nonfat dried
milk for every cup of cream, before whipping.
Processor-whipped cream does not whip to the
light, fluffy consistency obtained by methods
that beat in more air. Use the optional Whisk
Attachment for the fluffiest whipped cream.
To make bread, cracker and cookie crumbs
and crumb crusts:
Cut or break bread, crackers or cookies into
1-inch pieces and put them in the work bowl.
Process continuously until they reach the desired
texture. For seasoned crumbs, chop parsley or
other fresh herbs with the crumbs. For buttered
crumbs, process until the dry crumbs are of the
desired texture, then dribble melted butter through
the small feed tube while the machine is running.
For crumb crusts, process crackers or cookies as
described above. Add sugar, spices and butter,
cut into 1-inch pieces, as specified by your recipe.
Process until well combined.
To make pastry:
This describes the general procedure. A recipe
giving exact proportions is on page 32.
Combine unbleached all-purpose flour, salt and
1-inch pieces of very cold butter in the work bowl.
Process to the consistency of cornmeal. While the
machine is running, pour ice water through the
feed tube. Stop processing as soon as the dough
10
