User manual CUISINART HTM-5

[. . . ] INSTRUCTION AND RECIPE BOOKLET SMARTPOWERTM 3-Speed Electronic and 5-Speed Electronic Hand Mixers HTM-3 HTM-5 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. TABLE OF CONTENTS Important Safeguards . Keep hands, hair, clothing, as well as spatulas and other utensils away from beaters during operation to reduce risk of injury to persons, and/or damage to the mixer. Do not operate any appliance with a damaged cord or plug after the appliance malfunctions, or is dropped or damaged in any manner. Return appliance to the nearest authorized Cuisinart service facility for examination, repair, or mechanical or electrical adjustment. [. . . ] 1mg · fiber 0g 3/4 1 1/2 3 1 3/4 2 1 4 2 1/2 Tip: Meringues are best when made on a dry day. To make "nests" for mousse: Draw 3-inch circles on the underside of parchment sheet. Bake as directed, but increase the baking and resting time to 2 hours. Makes 4. cup brown sugar, firmly packed tablespoon ground cinnamon teaspoon freshly grated nutmeg cups all-purpose flour tablespoon baking powder teaspoon salt cups granulated sugar cup unsalted butter, cut into 1/2-inch pieces large eggs teaspoons vanilla extract cup dried cranberries (may substitute dried cherries, blueberries or raisins) mixture. Spoon the remaining batter randomly over the top of the apple mixture. Bake in preheated oven for 55 to 60 minutes, until a tester inserted in the center comes out clean. Cool in pan on a wire rack for at least 30 minutes before cutting. * About 1-1/2 pounds apples before trimming. Nutritional information per serving (24 pieces): Calories 253 (31% from fat) · carb. Lightly coat a 13 x 9 x 2-inch rectangular baking pan (15 cup) with cooking spray. Place the apples, lemon juice, brown sugar, cinnamon, nutmeg, and dried cranberries in a medium bowl. Add eggs and vanilla; mix on speed 2/Low until smooth and creamy, about 50 seconds. Add the flour mixture; mix on speed 1/Low until combined and smooth, 1 minute. Top evenly with the apple and cranberry Sunshine Chiffon Cake Made with oil rather than butter or shortening, chiffon cakes are moist and light in texture. With flecks of fresh citrus, this one is good on its own, or served with sliced fresh fruit. Makes 16 servings 2-1/4 1-1/2 1 1/4 1 1 1/2 1/4 1/4 cups cake flour cups granulated sugar, divided tablespoon baking powder teaspoon salt tablespoon finely chopped lemon zest tablespoon finely chopped orange zest cup orange juice cup fresh lemon juice cup frozen orange juice concentrate, Apple Cranberry Coffee Cake This versatile cake can be served as a breakfast or brunch cake, or warmed for dessert and topped with a scoop of vanilla ice cream or softly whipped cream. Makes 18 ­ 24 servings Cooking spray 3 cups sliced apples * (peel, core, quarter apples, cut into 1/8-inch slices) Juice of 1 lemon 9 1/2 1-1/2 1/2 2 7 1/4 thawed, not reconstituted cup flavorless vegetable oil teaspoons vanilla extract teaspoon almond extract large egg yolks large egg whites teaspoon cream of tartar powdered sugar for dusting Preheat oven to 325° F. Cut a ring of parchment to fit the top of a 10-inch angel food pan and place it in the pan. Place the flour, 1-1/4 cups of the sugar, baking powder, and salt in a large mixing bowl. Add the zests, juices, oil, orange juice concentrate and extracts to the well; mix on speed 2/Low for 30 seconds and scrape the bowl. Add the yolks and mix on speed 2/Low for 30 seconds longer; scrape the bowl and reserve. Place the egg whites and cream of tartar in a second bowl (stainless, glass or copper, not plastic). After soft peaks form, add the remaining 1/4 cup of sugar 1/2 tablespoon at a time, until the egg whites are stiff and shiny, but not dry, 3 to 4 minutes. Stir 1 cup of the egg whites into the reserved batter, then gently fold the remaining egg whites into the batter 1/3 at a time. Gently spoon into the prepared pan and bake in the preheated oven for 60 to 70 minutes, until a cake tester comes out clean when tested. [. . . ] Combine yolks, salt and pepper in a small bowl; mix on Speed 1/Low until smooth, 30 seconds. While mixing on speed 2/Low, add yolk mixture to sauce all at once and mix until well blended, 20 seconds. Place egg whites and cream of tartar in a large stainless or glass mixing bowl. Use a rubber spatula to stir 1 cup of the beaten egg whites into the cheese sauce, then gently fold the remaining egg whites into the mixture, 1/3 at a time. [. . . ]