Recipes - Cuisinart SM-50C Series Instruction And Recipe Booklet

RECIPES

SAVORIES
Gougères ................................................... 13
Spinach and Feta Soufflé .......................... 13
Mashed Potatoes ...................................... 14
Cauliflower Purée ...................................... 14
Pasta Dough .............................................. 15
YEAST BREADS AND ROLLS
Pizza Dough .............................................. 15
Gluten-Free Pizza Dough .......................... 16
Basic White Bread ..................................... 16
Molasses Wheat Bread ............................. 17
Multigrain Bread ........................................ 17
Buttery Dinner Rolls .................................. 18
Challah ...................................................... 19
Rustic Italian Bread ................................... 19
COFFEE CAKES, MUFFINS AND
QUICK BREADS
Blueberry Buttermilk Crumb Cake ............ 20
Banana Chocolate Chip Bread .................. 21
Pecan Sticky Buns .................................... 21
Apple Oat Bran Muffins ............................. 22
Triple Citrus Tea Loaf ................................. 23
COOKIES AND BARS
Chocolate Cherry Crackles ....................... 23
Pecan Linzer Cookies ................................ 24
Chocolate Chunk Cookies......................... 24
Cherry and Almond Biscotti ...................... 25
Mocha Sugar Cookies ............................... 26
Black & White Cookies .............................. 26
Power Cookies .......................................... 27
Fudge Brownies ........................................ 27
Blondies ..................................................... 28
PIES
Basic Flaky Pastry Dough for
Pies & Tarts ................................................ 29
Cookie Crumb Crust ................................. 29
Lemon Meringue Pie ................................. 30
Chocolate Cream Pie ................................ 30
CAKES AND CUPCAKES
Golden Yellow Cake .................................. 31
Deep Chocolate Layer Cake ..................... 31
Coconut Cake ........................................... 32
Chocolate Marble Cheesecake ................. 33
Gluten-Free Golden Cupcakes ................. 34
Angel Food Cake ....................................... 34
FROSTINGS, ICINGS AND FILLINGS
French Buttercream ................................... 35
Swiss Buttercream .................................... 35
Chocolate Frosting .................................... 36
Cream Cheese Frosting ............................. 36
Dairy-Free Vanilla Frosting......................... 36
Royal Icing ................................................. 37
Chocolate Glaze/Ganache ........................ 37
Simple Chocolate Mousse ........................ 37
Whipped Cream ........................................ 38
12
Gougères
Gruyère is the classic cheese used in gougères,
but you may substitute your favourite.
Makes about 65, 1-inch (2,5 cm) gougères
½ cup (125 ml) water
4 tablespoons (60 ml or ½ stick) unsalted
butter, cut into 1-inch (2.5 cm) pieces
½ teaspoon (2 ml) kosher salt, divided
½ teaspoon (2 ml) granulated sugar
1 cup (250 ml) unbleached, all-purpose flour
2 large eggs, plus up to 2 more if necessary
1 cup shredded Gruyère cheese, divided
¼ teaspoon (1 ml) cayenne
¼ teaspoon (1 ml) paprika
Preheat oven to 500°F (260°C). Line two baking
sheets with parchment paper. Reserve.
Put the water, butter, ¼ teaspoon (1 ml) of the
salt and sugar into a medium saucepan set
over medium heat. Once the mixture comes to
a boil, remove from heat and stir in all of the
flour. Return to the burner and raise the heat to
medium-high. Using a wooden spoon,
continuously stir the mixture until it "dries out"
and a thick, hard film remains on the bottom of
the pot, about 1½ to 2 minutes.
Remove from heat and put flour mixture into
the Cuisinart mixing bowl. Attach the flat
®
mixing paddle and mix on Speed 3 to release
steam and cool, about 2 to 3 minutes. Once
the dough has cooled (and the bowl is no
longer warm), increase the speed to 4 and add
the eggs, one at a time until each is fully
incorporated before adding the next. Scrape
down the entire bowl between each addition.
Dough is ready when it becomes a pale yellow
color and drops from the beater in a slow,
steady stream. If the dough is too thick, beat
the remaining 2 eggs together and slowly begin
to add them, 1 teaspoon (5 ml) at a time, with
the mixer running. Do not make the dough too
runny or it will not hold its shape.
Add ½ cup (125 ml) of Gruyère, the remaining
salt and spices and mix on Speed 2 to
incorporate.
Transfer the batter to a large pastry bag fitted
with a small to medium-sized round tip. Pipe
the gougère dough into 1-inch rounds, ½ inch
apart on the prepared baking trays. Top each
with a pinch of the reserved Gruyère.
Put in the oven, and immediately turn the heat
down to 300°F (147°C). Bake until gougères are
nicely browned, completely hollow and not wet
inside, about 20 minutes.
Serve immediately.
TIP: To ensure even coloring, rotate the baking
sheets halfway through baking.
Nutritional analysis per gougère:
Calories 29 (61% from fat) • carb. 1g • pro. 1g
• fat 2g • sat. fat 1g • chol. 11mg • sod. 39mg
• calc. 36mg • fiber 0g
Spinach and Feta Soufflé
Looking for a new idea for a fun and festive side
dish? The classic combination of spinach and feta
come together in this tasty soufflé.
Makes 12 servings
6 tablespoons (90 ml or ¾ stick) unsalted
butter, cut into 1-inch pieces, divided
½ cup (125 ml) grated Romano cheese, divided
5 large eggs
1 large egg white
½ cup (125 ml) unbleached, all-purpose flour
1½ cups (375 ml) whole milk
3 ounces (85 g) feta cheese
¼ teaspoon (1 ml) kosher salt
¼ teaspoon (1 ml) freshly ground black pepper
/ teaspoon (½ ml) freshly ground nutmeg
1
8
1 10-ounce (240 g) package frozen,
chopped spinach, thawed with any
moisture squeezed out
¼ teaspoon (1 ml) lemon zest
Preheat oven to 400°F (204°C). Position racks
so that the soufflé can bake in the middle of
the oven.
Generously butter a 2-quart (8-cup) soufflé dish
thoroughly with 1 tablespoon (15 ml) of the
butter. Sprinkle ¼ cup (60 ml) of the Romano in
the dish so that the bottom and sides are
coated. Shake out any excess. Wipe the rim of
the dish with a paper towel to remove any
butter or cheese; reserve.
Separate eggs, putting whites (including extra
white) into the Cuisinart mixing bowl and the
®
yolks into a separate mixing bowl. Break yolks
13