Cuisinart Power Advantage HM-6 Manual de Usario

Cuisinart batidora de mano Power Advantage HM-6

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INSTRUCTION AND

RECIPE BOOKLET

HM-6 Series Power Advantage® 6-Speed Hand Mixer

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

CONTENTS

Important Safeguards. . . . . . . . . . . . . . 2

Features and Benefits . . . . . . . . . . . . . 3

Use, Care and Maintenance. . . . . . . . . 4

Quick Reference Guide . . . . . . . . . . . . 4

Recipes......................... 5

Warranty 23.......................

IMPORTANT

SAFEGUARDS

When using an electrical appliance, basic

safety precautions should always be taken,

including the following:

1. Read all instructions.

2. To protect against risk of electric

shock, do not put the hand mixer or

cord in water or other liquids. If hand

mixer or cord falls into liquid, unplug

the cord from outlet immediately.

Do not reach into the liquid.

3. This appliance is not intended for

use by children or by persons with

reduced physical, sensory, or mental

capabilities, or lack of experience

and knowledge. Close supervision

is necessary when any appliance is

used near children. Children should be

supervised to ensure that they do not

play with the appliance.

4. Turn the appliance OFF, then unplug

from the outlet when not in use, before

assembling or disassembling parts and

before cleaning. To unplug, grasp the

plug and pull from the outlet. Never pull

from the power cord.

5. Avoid contact with moving parts.

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.

6. Remove beaters from the mixer before

washing.

7. Do not operate any appliance with

a damaged cord or plug or after the

appliance malfunctions, or is dropped

or damaged in any manner. Contact the

manufacturer at their customer service

telephone number for information on

examination, repair, or adjustment.

8. The use of attachments not

recommended by Cuisinart may cause

fire, electric shock, or risk of injury.

9. Do not use outdoors or anywhere

the cord or mixer might come into

contact with water while in use.

10. To avoid possibility of mixer being

accidentally pulled off work area, which

could result in damage to the mixer or

in personal injury, do not let cord hang

over edge of table or counter.

11. To avoid damage to cord and

possible fire or electrocution hazard,

do not let cord contact hot surface,

including the stove.

12. Do not operate your appliance in an

appliance garage or under a wall

cabinet. When storing in an appliance

garage, always unplug the unit from

the electrical outlet. Not doing so

could create a risk of fire, especially if

the appliance touches the walls of the

garage or the door touches the unit as

it closes.

SAVE THESE

INSTRUCTIONS

FOR HOUSEHOLD

USE ONLY

NOTICE

This appliance has a polarized plug (one

prong is wider than the other). As a safety

feature, this plug will fit into a polarized

outlet only one way. If the plug does not

fit fully into the outlet, reverse the plug.

If it still does not fit, contact a qualified

electrician. Do not modify the plug in

any way. The maximum rating is based

on the attachment that draws the

greatest load (power or current); other

recommended attachments may draw

significantly less power or current.

FEATURES

AND BENEFITS

250 Watt DC Motor

Powerful enough to easily cut through

cookie dough or butter right out of

the refrigerator.

Maximum Comfort

Balanced to do more work for you.

The shape of the mixer allows maximum

possible power and balance. Stress-free

grip provides unparalleled comfort and

control, even during extended mixing.

Easy To Clean

With

a smooth, sealed base, the mixer wipes

clean instantly.

1. Speed Control

Provides fingertip control for all speeds.

2. Rotating Cord

Unique center cord will freely rotate with

comfort for right- or left-handed use.

3. Soft-Grip Handle

For maximum comfort.

4. Beater Release Lever

Conveniently located for easy ejection

of beaters.

5. Heel Rest

Allows mixer to rest upright on

countertop.

6. Easy-Clean Beaters

Two extra-wide beaters for easy aerating,

mixing, and whipping. Designed with no

center post to prevent ingredients from

clogging up beaters. Beaters are easy to

clean and dishwasher safe.

7. BPA Free

All materials that come in contact with

food are BPA free.

USE, CARE AND

MAINTENANCE

Inserting Beaters

1. With the mixer turned and OFF

unplugged, insert beater with collar

into the larger hole. Push beater in until

it clicks into place. Insert the beater

without collar into the smaller hole.

Push beater in until it clicks into place.

Turning Mixer On and Changing Speeds

To turn mixer on, simply push the switch

forward to Speed 1.

2. Push the switch forward to increase the

speed. To turn off your mixer, position

the switch to OFF.

Removing and Cleaning Beaters

Before cleaning the Power Advantage®

Hand Mixer, set the speed control to

OFF and unplug it from the wall

outlet. Lift the beater release lever

and remove beaters from the mixer.

Wash the beaters after each use in hot,

soapy water or in a dishwasher.

2. NEVER PUT THE MOTOR

HOUSING IN WATER OR OTHER

LIQUIDS TO CLEAN. Wipe with a

damp cloth or sponge. Do not use

abrasive cleansers, which could

scratch the surface.

NOTE: DO NOT USE THE

CUISINART® HAND MIXER ON

NONSTICK COOKWARE.

Maintenance

Any other servicing should be performed by an

authorized service representative.

QUICK REFERENCE GUIDE

MIXING TECHNIQUES

The Power Advantage® Hand Mixer should

always be set on the lowest speed when

you start mixing.

Speed 1

• Start mixing most ingredients together

• Combine dry ingredients

• Start creaming butter and sugar

• Start whipping cream

• Start whipping egg whites

• Add flour to batters, or liquids to dry

ingredients

Speed 2

• Sift and aerate dry ingredients

• Mash potatoes/squash

• Mix heavy cookie doughs

• Add nuts, chips, and dried fruit to doughs

and batters

• Add eggs to batters/doughs

• Mix pudding ingredients

Speed 3

• Complete beating cake mixes and batters

• Cut cold butter into dry ingredients

(for pie doughs, biscuits, and pastries)

• Complete mixing frostings

• Whip potatoes/squash

• Beat whole eggs/yolks

Speed 4

• Cream butter and sugar until light

and fluffy

Speed 5

• Whip egg whites

• Whip butter or cream cheese to light and

fluffy consistency for dips and spreads

Speed 6

• Complete whipping cream

• Complete whipping egg whites/meringues

Collar

Larger

Hole

WARRANTY

Limited Three-Year Warranty

(U.S. and Canada only)

This warranty is available to U.S. consumers

only. You are a consumer if you own a

Cuisinart® Power Advantage® 6-Speed Hand

Mixer that was purchased at retail for

personal, family or household use. Except as

otherwise required under applicable law, this

warranty is not available to retailers or other

commercial purchasers or owners. We warrant

that your Cuisinart® Power Advantage®

6-Speed Hand Mixer will be free of defects in

materials and workmanship under normal

home use for 3 years from the date of original

purchase.

We recommend that you visit our website,

https://cuisinart.registria.com for a fast,

efficient way to complete your product

registration. However, product registration

does not eliminate the need for the consumer

to maintain the original proof of purchase in

order to obtain the warranty benefits. In the

event that you do not have proof of purchase

date, the purchase date for purposes of this

warranty will be the date of manufacture.

CALIFORNIA RESIDENTS ONLY

California law provides that for In-Warranty

Service, California residents have the option of

returning a nonconforming product (A) to the

store where it was purchased or (B) to another

retail store that sells Cuisinart products of the

same type. The retail store shall then,

according to its preference, either repair the

product, refer the consumer to an independent

repair facility, replace the product, or refund

the purchase price less the amount directly

attributable to the consumer’s prior usage of

the product. If neither of the above two options

results in the appropriate relief to the

consumer, the consumer may then take the

product to an independent repair facility,

if service or repair can be economically

accomplished. Cuisinart and not the consumer

will be responsible for the reasonable cost of

such service, repair, replacement, or refund

for nonconforming products under warranty.

California residents may also, according

to their preference, return nonconforming

products directly to Cuisinart for repair or,

if necessary, replacement by calling our

Consumer Service Center toll-free at 1-800-

726-0190. Cuisinart will be responsible for the

cost of the repair, replacement, and shipping

and handling for such nonconforming products

under warranty.

HASSLE-FREE REPLACEMENT WARRANTY

Your ultimate satisfaction in Cuisinart products

is our goal, so if your Cuisinart® Power

Advantage® 6-Speed Hand Mixer should fail

within the generous warranty period, we will

repair it or, if necessary, replace it at no cost

to you. To obtain a return shipping label,

please visit us at https://www.cuisinart.com/

customer-care/product-assistance/

product-inquiry. Or call our toll-free customer

service department at 1-800-726-0190 to

speak with a representative.

Your Cuisinart® Power Advantage® 6-Speed

Hand Mixer has been manufactured to the

strictest specifications and has been designed

for use only in 120-volt outlets and only with

authorized accessories and replacement parts.

This warranty expressly excludes any defects

or damages caused by attempted use of this

unit with a converter, as well as use with

accessories, replacement parts or repair

service other than those authorized by

Cuisinart. This warranty does not cover any

damage caused by accident, misuse,

shipment or other than ordinary household

use. This warranty excludes all incidental or

consequential damages. Some states do not

allow the exclusion or limitation of these

damages, so these exclusions may not apply

to you. You may also have other rights, which

vary from state to state.

Important: If the nonconforming product is to

be serviced by someone other than Cuisinart’s

Authorized Service Center, please remind the

servicer to call our Consumer Service Center

at 1-800-726-0190 to ensure that the problem

is properly diagnosed, the product is serviced

with the correct parts, and to ensure that the

product is still under warranty.

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 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 at a similar room

temperature. While the Cuisinart® Power

Advantage®

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 one

at a time into a small bowl, gently remove

yolk, then transfer egg white to spotlessly

clean mixing bowl. If a yolk breaks into the

egg whites, reserve that egg for another

use. Just a drop of egg yolk will prevent

the whites from whipping properly.

• To achieve the highest volume when

whipping egg whites, the mixing bowl and

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.

Breakfast:

Lemon Ginger Scones ........................... 6

Blueberry Muffins ................................... 6

Gluten-Free Banana Muffins .................. 7

Apple Cider Doughnuts .......................... 7

Cinnamon Swirl Coffee Cake ................. 8

Lemon Pound Cake .............................. 9

Maple Butter ........................................... 9

Savories:

Bacon and Swiss Quiche ..................... 10

Pâte Brisée ........................................... 10

Spinach Artichoke Dip ......................... 11

Creamy Mashed Potatoes .................... 11

Mashed Maple Sweet Potatoes ........... 11

Sweet Potato Biscuits .......................... 12

Sweets:

Lemon Thyme Shortbread ................... 12

Strawberry Sandwich Cookies ............. 13

Buckwheat Chocolate Chunk Cookies ... 14

Crunchy Peanut Butter Chip Cookies ....14

Edible Cookie Dough (with variations) .... 15

Bittersweet Espresso Brownies ........... 15

Blonde Brownies (Blondies) ................. 16

Blueberry Crumble Bars ....................... 16

Golden Layer Cake .............................. 17

Berries and Cream Frosting ................. 17

Deep Chocolate Layer Cake ................ 18

Cream Cheese Frosting ....................... 19

Gluten-Free (and Vegan!)

Golden Cupcakes with Dairy-Free

Vanilla Frosting ..................................... 19

Angel Food Cake .................................. 20

Sour Cream Cheesecake ..................... 20

Chocolate Cream Pie ........................... 21

Classic Whipped Cream ....................... 22

Royal Icing ............................................ 22

Lemon Ginger Scones

Not too sweet, these scones are a

perfect match for a steamy cup of tea

in the morning.

Makes 8 scones

2½ cups cake flour, plus more

for shaping

2 tablespoons granulated sugar

1½ teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon kosher salt

Grated zest of 1 lemon

(about 1 tablespoon)

6 tablespoons unsalted butter, cut into

½-inch cubes, room temperature

(for about 5 to 10 minutes, be sure

the butter is not too soft)

1 cup buttermilk

1 large egg

¼ cup chopped, candied ginger

Egg wash (1 large egg plus

1 teaspoon water, whisked well)

Turbinado sugar, for sprinkling

1. Put the flour, sugar, baking powder, baking

soda, salt, and zest in a large mixing bowl.

Mix the dry ingredients on Speed 1 to fully

combine. Reserve.

2. Put the buttermilk and egg in a small bowl.

Mix on Speed 1 to combine. Add the butter

to the dry ingredients and mix on Speed 3

until mixture is shaggy. Reduce the speed

to 1. With the mixer running, slowly add

the liquid ingredients, and then the ginger,

until just combined; do not over-mix.

3. Pour the mixture onto a clean counter/large

cutting board. Form the dough into a

10-inch cylinder. Using a sharp knife, cut

into 8 even rounds. Place on a parchment-

lined baking sheet. Cover lightly and

transfer to a refrigerator to chill for a

minimum of 1 hour, or up to overnight.

4. Once chilled, preheat oven to 400°F with

the rack in the middle position. Brush each

scone with egg wash and sprinkle with the

turbinado sugar.

5. Bake in preheated oven for about 25 to 30

minutes, or until golden brown. Allow to

cool before serving.

Nutritional information per scone:

Calories 264 (35% from fat) • carb. 40g

pro. 5g • fat 9g • sat. fat 6g • chol. 47g

sod. 440g • calc. 99mg • fiber 1g

Blueberry Muffins

Everyone has a favorite muffin,

and this is quickly becoming ours.

The orange zest should not be

overlooked – it pairs so perfectly with

the bright blueberry flavor.

Makes 12 muffins

Nonstick cooking spray

2 cups unbleached, all-purpose flour

¹⁄³ cup granulated sugar

¹⁄³ cup packed light brown sugar

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon kosher salt

½ teaspoon ground cinnamon

½ teaspoon grated orange zest

¾ cup buttermilk, room temperature

½ cup vegetable oil

1 large egg, room temperature

1 teaspoon pure vanilla extract

1 cup fresh or frozen, thawed,

blueberries

½ teaspoon turbinado sugar

1. Preheat oven to 400°F with a rack in the

middle position. Lightly coat a regular

12-cup muffin pan with nonstick cooking

spray; reserve.

2. Put the flour, sugars, baking powder and

soda, salt, cinnamon, and zest in a large

mixing bowl. Using Speed 1, mix until well

combined, about 40 seconds. Reserve.

3. In a small bowl, mix the buttermilk, oil,

egg, and vanilla extract using Speed 1.

Speed 2 to thoroughly combine, a minimum

of 30 seconds; reserve.

3. Put the softened butter, brown sugar, ¼

cup of granulated sugar, and pure maple

syrup in a large mixing bowl. Start on

Speed 2 and increase to Speed 4, until

light and creamy, about 1 minute. Gradually

add the eggs, one at a time, using Speed

2, and then add the vanilla extract.

4. Combine the apple cider and buttermilk

in a liquid measuring cup. Add the dry

ingredients to the batter, in three additions,

alternating with the cider/buttermilk.

Be sure to mix gently, but thoroughly,

using Speed 2.

5. Transfer batter to the prepared doughnut

molds.

6. Put in the preheated oven and bake until

browned and set, about 15 to 20 minutes

(this will depend on the oven and pan

being used).

7. While doughnuts are baking, keep the 6

tablespoons of melted butter warm, and

then combine the ²⁄³ cup granulated sugar,

1 teaspoon of cinnamon, and pinch of salt

together in a shallow bowl. Using the hand

mixer on Speed 1, whisk until combined;

reserve.

8. Remove pan from the oven and allow

doughnuts to rest in the pan for 5 to 6

minutes. Once they have rested, carefully

remove and brush them with melted butter,

then gently toss in the cinnamon sugar.

These are best served and consumed

immediately!

Nutritional information per doughnut:

Calories 299 (35% from fat) • carb. 45g

pro. 3g • fat 12g • sat. fat 7g • chol. 61mg

sod. 146mg • calc. 18mg • fiber 1g

Cinnamon Swirl Coffee Cake

This coffee cake is rich, buttery, and

chock-full of cinnamon. It is best made

and served the same day.

Makes one 9-inch round cake,

12 servings

Filling/Topping:

½ cup toasted walnuts, chopped

¼ cup granulated sugar

1 tablespoon ground cinnamon

Pinch kosher salt

Cake:

1¾ cups unbleached, all-purpose flour

½ teaspoon kosher salt

½ teaspoon baking powder

¼ teaspoon baking soda

8 tablespoons (1 stick) unsalted butter,

room temperature and cut into four

pieces, plus more for pan

½ cup granulated sugar

¼ cup packed light brown sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 cup plain Greek yogurt, preferably

full fat

1. Coat 9-inch round pan with softened

butter; reserve. Preheat oven to 350°F

with the rack in the middle position.

2. Put the filling/topping ingredients into a

small mixing bowl. Mix on Speed 1 until

combined. Reserve.

3. Put the flour, salt, baking powder, and

baking soda into a medium mixing bowl.

Mix on Speed 2 to thoroughly combine,

a minimum of 30 seconds; reserve.

4. Put the butter and sugars in a large

mixing bowl. Mix, starting on Speed 2

and increasing to Speed 4, until light and

creamy, about 2 minutes. Gradually add

the eggs, one at a time, using Speed 3,

and then the vanilla extract and the yogurt.

Add the dry ingredients in two additions

and be sure to mix gently, but thoroughly,

using Speed 2.

5. Transfer half of the batter to the prepared

cake pan. Top with half of the nut filling/

topping, and then add the remaining batter.

Smooth to the edges of the pan, and then

top with the remaining nut mixture.

6. Put in the preheated oven and bake until

browned and set, about 45 minutes.

Nutritional information per serving:

Calories 245 (41% from fat) • carb. 31g

pro. 5g • fat 11g • sat. fat 5g • chol. 51mg

sod. 161mg • calc. 50mg • fiber 1g

Lemon Pound Cake

A traditional, moist pound cake with

a lemon twist.

Makes one 9-inch loaf cake, 16 servings

Cake:

Unsalted butter, softened, or nonstick

cooking spray

2 cups unbleached, all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

14 tablespoons unsalted butter, cut into

1-inch pieces, room temperature

1¹⁄³ cups granulated sugar

3 tablespoons grated lemon zest

4 tablespoons vegetable oil

4 teaspoons fresh lemon juice

2 large eggs, room temperature

1 large egg yolk, room temperature

²⁄³ cup sour cream, room temperature

Icing:

1 cup confectioners’ sugar, sifted

3 tablespoons heavy cream

2 tablespoons fresh lemon juice

Pinch fine sea salt

1. Preheat oven to 350°F with the rack in the

lower third position. Lightly coat a 9 x 5

x 3-inch loaf pan with softened butter or

nonstick cooking spray; reserve.

2. Put the flour, baking powder, and salt together

in a small mixing bowl. Mix on Speed 1 until

well sifted, about 30 seconds. Reserve.

3. Put the butter into a large mixing bowl and

using Speeds 2 to 4, cream butter until

softened. Add the sugar and lemon zest.

Mix well, using Speeds 2 to 5, until very

light in color, about 2 minutes.

4. Combine the oil, lemon juice, eggs, yolk,

and sour cream in a small bowl. Mix on

Speed 1 to combine.

5. While mixing on Speeds 1 to 2, gradually

add one-third of the dry ingredients to the

butter/sugar mixture, and then half of the

wet ingredients, alternating until all of the

ingredients are added and well mixed.

6. Transfer the batter to the prepared cake

pan and then place in the preheated oven.

Bake until cake is set in the middle and a

cake tester comes out clean, about 1 hour

and 10 minutes.

7. Allow cake to cool in pan on a cooling

rack for about 10 to 15 minutes, and then

remove from the pan and immediately wrap

in plastic wrap to cool a bit further.

8. While the cake is cooling, prepare the

lemon icing. Put all of the icing ingredients

into a small to medium mixing bowl and,

using Speeds 1 to 3, mix until completely

smooth, adding more sifted sugar or cream

to achieve desired consistency.

9. Once the cake is mostly cool, place it on

the cooling rack atop a baking pan (or foil

or parchment, something that will catch

excess icing). Drizzle or spread over cake

as desired. Allow icing to set and cake to

cool completely before cutting and serving.

Nutritional information per serving:

Calories 275 (44% from fat) • carb. 36g • pro. 3g

fat 14g • sat. fat 8g • chol. 71mg • sod. 164mg

calc. 13mg • fiber 2g

Maple Butter

Serve on top of waffles and pancakes,

or even on top of toast; this delicious

butter should be served at

room temperature.

Makes ½ cup

8 tablespoons (1 stick) unsalted

butter, room temperature and cut

into 4 pieces

2½ tablespoons pure maple syrup

Pinch fine sea salt

1. Put the butter in a medium mixing bowl.

Mix on Speeds 2 to 3 until creamy, about

30 to 40 seconds.

2. Add remaining ingredients and mix until

completely combined, another 40 to 50

seconds.

Nutritional information per teaspoon:

Calories 39 (86% from fat) • carb. 1g • pro. 0g

fat 4g • sat. fat 2g • chol. 10mg • sod. 6mg

calc. 2mg • fiber 0g

Spinach Artichoke Dip

A bit of a twist on the standard spinach

artichoke dip, for the more grown-up

palate. The combination of Gruyère and

Parmesan gives the dip a pleasant

nuttiness. No special pan required – we

found that using a pie plate was the best

and quickest way to warm this dish.

Makes 2 cups

Olive oil or nonstick cooking spray

12 ounces cream cheese, room tem-

perature and cut into 1-inch pieces

2 ounces Gruyère cheese, finely grated

1 ounce Parmesan cheese,

finely grated

1 garlic clove, finely chopped

½ small shallot, finely chopped

8 ounces frozen, chopped spinach,

thawed and drained well

1 can (15 ounces) quartered artichoke

hearts, drained

2 tablespoons heavy cream

½ teaspoon crushed red pepper

1. Preheat oven to 350°F with the rack in the

middle position. Lightly coat a 9-inch pie or

cake pan with olive oil or nonstick cooking

spray; reserve.

2. Put the cream cheese in a large mixing

bowl. Mix on Speed 3 until softened, about

30 seconds. Add remaining ingredients and

mix on Speed 1 to fully combine, about 20

seconds.

3. Transfer mixture to the prepared pie/cake

pan and place in the oven. Bake 20

minutes, and then broil for an additional 6

to 8 minutes, or until top is nicely browned.

4. Serve immediately with pita chips, crusty

bread, and crisp vegetables.

Nutritional information per serving

(2 tablespoons):

Calories 115 (76% from fat) • carb. 3g • pro. 4g

fat 10g • sat. fat 6g • chol. 30mg • sod. 218mg

calc. 71mg • fiber 1g

Creamy Mashed Potatoes

This recipe is a bit of a blank canvas.

We keep it simple, but it can easily be

changed by adding mix-ins or toppings,

such as chopped chives or scallions,

crispy bacon bits, or grated Cheddar.

Makes about 6 cups

2½ pounds Yukon Gold potatoes, peeled

and cut into 1-inch pieces

½ cup whole milk, room temperature

3 tablespoons unsalted butter, cut into

1-inch pieces, room temperature

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup mascarpone cheese or crème

fraiche, room temperature

1. Put the potatoes in a medium to large

stockpot; add cold water to cover potatoes

by 2 inches. Set over medium-high heat to

bring to a boil, and then reduce to simmer

until the potatoes are very soft.

2. Drain the potatoes and return to the pot.

Mix on Speeds 1 to 2 to mash as desired,

about 30 seconds. Add the remaining

ingredients and mix on Speed 2 until fully

incorporated.

3. Taste and adjust seasoning according to

preference.

Nutritional information per serving (½ cup):

Calories 117 (38% from fat) • carb. 16g • pro. 2g

fat 5g • sat. fat 3g • chol. 16mg • sod. 159mg

calc. 35mg • fiber 2g

Mashed Maple Sweet Potatoes

The perfect mix of fall flavors makes this

dish a must-have for the holiday table.

Makes about 6 cups

3 pounds sweet potatoes or yams

2 teaspoons kosher salt, divided

4 tablespoons unsalted butter

¼ cup orange juice

¼ cup pure maple syrup

½ teaspoon cinnamon

¹⁄8 teaspoon freshly ground nutmeg

1. Peel potatoes and cut into 1-inch pieces.

Put potatoes in a medium to large stockpot

and cover with cold water by 2 inches.

2. Add 1 teaspoon of the salt to the pot and

place it over medium-high heat. Bring water

to a boil and allow potatoes to simmer

until very tender. Drain water well and put

potatoes back in stockpot.

3. Using Speed 2, mash the potatoes directly

in the pot to desired consistency.

4. Add the remaining ingredients and mix on

Speed 2 until completely incorporated.

5. Taste and adjust seasoning as desired.

Serve immediately.

Nutritional information per ½-cup serving:

Calories 192 (18% from fat) • carb. 38g • pro. 2g

fat 4g • sat. fat 2g • chol. 10mg • sod. 189mg

calc. 26mg • fiber 5g

Sweet Potato Biscuits

Sweet potato lends moisture for

supremely light and tender biscuits.

We love these warm with butter and

a simple drizzle of honey or

maple syrup.

Makes 12 biscuits

2 cups unbleached, all-purpose flour

2½ teaspoons baking powder

½ teaspoon baking soda

2 teaspoons granulated sugar

1 teaspoon kosher salt

6 tablespoons cold, unsalted butter,

cut into ½-inch cubes

²⁄³ cup cooked mashed or puréed sweet

potato (about 1 small sweet potato)

½ cup buttermilk, cold

Nonstick cooking spray

Heavy cream, for brushing biscuits

1. Preheat oven to 400°F with the rack in the

middle position.

2. Put the flour, baking powder, baking soda,

sugar, and salt into a large mixing bowl.

Mix on Speed 1 to fully sift. Add the cold

butter. Begin to mix on Speed 1, pressing

the beaters into the cubes of butter to cut

them into the flour. Gradually increase to

Speed 3. Mix until only pea-sized pieces of

butter remain.

3. Add the sweet potato and buttermilk.

Continue to mix until just combined, 15 to

30 seconds. The dough will be shaggy.

4. Turn out the dough onto a lightly floured

surface. Roll it out, or press with floured

hands, into a rectangle. Fold the dough

in half and roll out/press again, repeating

this process 3 or 4 times (folding creates

layers in the dough). At last, roll the dough

into a rectangle of ¾-inch thickness. Use a

2½-inch round cutter to cut out 12 biscuits,

pressing together scraps if necessary.

5. Arrange the biscuits tightly in 3 rows of 4

on a parchment-lined sheet pan. Brush the

tops with heavy cream. Bake biscuits until

puffed and golden, 20 to 22 minutes.

6. Allow biscuits to rest for 5 minutes.

Pull apart and serve warm.

Nutritional information per biscuit:

Calories 145 (36% from fat) • carb. 19g • pro. 3g

fat 6g • sat. fat 4g • chol. 15mg • sod. 197mg

calc. 470mg • fiber 1g

Lemon Thyme Shortbread

While thyme may seem like an unlikely

ingredient for a sweet cookie, you will

quickly learn why these are so popular.

Makes about 3 dozen cookies

Cookie Dough:

1¾ cups unbleached, all-purpose flour

½ teaspoon kosher salt

16 tablespoons (2 sticks; ½ pound)

European-style, unsalted butter,

room temperature and cut into

8 pieces

¹⁄³ cup granulated sugar

¹⁄³ cup confectioners’ sugar, sifted

2 large egg yolks, room temperature

1 to 2 tablespoons fresh thyme leaves

2 tablespoons grated lemon zest

Lemon Icing:

½ cup confectioners’ sugar, sifted

2 tablespoons heavy cream

2 teaspoons fresh lemon juice

Pinch fine sea salt

1. Put the flour and salt in a medium mixing

bowl. Mix on Speed 1 to fully combine,

about 30 seconds. Reserve.

2. Put the butter into a large mixing bowl.

Mix on Speeds 2 to 3 until creamy, then

add the sugars. Mix on Speeds 2 to 3 until

light, then add the egg yolks and mix until

combined. Add the dry ingredients and

mix on Speed 2 until evenly mixed.

Add the thyme and lemon zest and mix

to gently incorporate into dough.

3. Divide dough into two discs. Wrap in wax

paper/parchment, then wrap well in plastic

wrap, and refrigerate overnight.

4. Take dough out of fridge to soften slightly.

Preheat oven to 350°F with two racks in

the lower and upper middle positions.

Line two rimmed baking sheets with

parchment paper.

5. Roll dough out to ¼-inch thickness and

use a 1½-inch round cutter to form small

discs. Put onto baking sheets and chill for

about 10 minutes.

6. Bake chilled cookies for about 12 minutes,

until just browned around the edges,

rotating pans if necessary. Cool cookies

completely.

7. While cookies are cooling, prepare the

icing. Put all of the ingredients into a

medium mixing bowl and mix on Speed 1

until very smooth. If the icing appears to be

too thick, add more cream, 1 teaspoon at a

time. If it appears to be too thin, add more

confectioners’ sugar, 1 teaspoon at a time.

Spread on top of cooled cookies as desired.

Nutritional information per cookie

(with ½ teaspoon icing):

Calories 89 (56% from fat) • carb. 9g • pro. 1g

fat 5g • sat. fat 3g • chol. 25mg • sod. 32mg

calc. 2mg • fiber 0g

Strawberry Sandwich Cookies

The great part about these cookies is that

you can enjoy the taste of summer fruit

any time of year, thanks to the intense

flavor in freeze-dried strawberries.

Adjust the amount in the filling if a richer

strawberry flavor is desired.

Makes about 2 dozen sandwich cookies

Cookie Dough:

1¾ cups unbleached, all-purpose flour

½ teaspoon kosher salt

16 tablespoons (2 sticks; ½ pound)

European-style, unsalted butter,

room temperature and cut into

8 pieces

¹⁄³ cup granulated sugar

¼ cup confectioners’ sugar, sifted

½ teaspoon pure vanilla extract

2 large egg yolks, room temperature

1 cup freeze-dried strawberries,

finely ground and sifted*

Strawberry Filling:

4 tablespoons unsalted butter,

room temperature

2 ounces cream cheese,

room temperature

2 cups confectioners’ sugar, sifted

Pinch kosher salt

2 tablespoons whole milk,

room temperature

¼ teaspoon pure vanilla extract

½ cup freeze-dried strawberries,

finely ground and sifted

1. Put the flour and salt in a medium mixing

bowl. Mix on Speed 1 to fully combine,

about 30 seconds. Reserve.

2. Put the butter into a large mixing bowl.

Mix on Speeds 2 to 3 until creamy, then

add the sugars and vanilla extract. Mix on

Speeds 2 to 3 until light, then add the egg

yolks and mix until combined. Add the

dry ingredients and mix on Speed 2 until

evenly incorporated. Add the ground

strawberries and mix until fully combined.

3. Divide dough into two discs. Wrap in wax

paper/parchment, then wrap well in plastic

wrap, and refrigerate overnight.

4. Take dough out of fridge to soften slightly.

Preheat oven to 350°F with two racks

in the lower and upper middle positions.

Line two rimmed baking sheets with

parchment paper.

5. Roll dough out to ¼-inch thickness and

use a 1½-inch round cutter to form small

discs. Put onto baking sheets and chill for

about 10 minutes.

6. Bake chilled cookies for about 12 minutes,

until just set, rotating pans if necessary –

you want to avoid browning of any kind.

Cool cookies completely.

7. While cookies are cooling, prepare the

filling. Put the butter and cream cheese

into a large mixing bowl. Mix on Speeds

2 to 3 to soften and fully combine,

about 1 minute. Add the sugar, salt, milk,

and vanilla extract and mix on Speeds

1 to 3 until light and fluffy. Add the ground

strawberries and mix on Speed 1 until

fully combined.

8. Once cookies are fully cooled, scoop

filling onto the bottom of one cookie, about

1 tablespoon, and then top with another

cookie to make a sandwich. Repeat with

remaining cookies.

* A spice or coffee grinder is the best way to

achieve the finest grind.

Nutritional information per cookie sandwich:

Calories 201 (47% from fat) • carb. 25g • pro. 1g

fat 10g • sat. fat 7g • chol. 43mg • sod. 57mg

calc. 8mg • fiber 1g

Buckwheat Chocolate

Chunk Cookies

The nuttiness of the buckwheat

is a perfect match for chunks of

bittersweet chocolate.

Makes about 4 dozen cookies

1½ cups unbleached, all-purpose flour

¾ cup buckwheat flour (or may

substitute whole-wheat flour)

1 teaspoon baking soda

1 teaspoon kosher salt

½ teaspoon espresso powder

16 tablespoons (2 sticks) unsalted

butter, cut into 1-inch pieces,

room temperature

1 cup packed light brown sugar

½ cup granulated sugar

2 large eggs, room temperature

1½ teaspoons pure vanilla extract

2 cups chopped bittersweet chocolate

Flaked sea salt, for sprinkling

1. Put the flours, baking soda, salt, and

espresso powder into a medium mixing

bowl. Mix on Speed 1 to fully combine, at

least 30 seconds. Reserve.

2. Put the butter into a large mixing bowl.

Mix, starting at Speed 1 and increasing to

Speed 3, until light and creamy. Add the

sugars and mix on Speeds 2 to 4 until very

light, scraping down the sides of the bowl

as necessary, where it seems that much

of the sugar has dissolved into the butter,

about 2 minutes. Add the eggs, one at

a time, mixing on Speed 2, and then the

vanilla extract. Add the dry ingredients and

mix on Speed 2 until just combined, and

then add the chopped chocolate and mix

on Speed 2 until evenly incorporated.

3. Scoop the dough into even, golf ball-sized

rounds and place on a parchment-lined

tray or baking sheet. Wrap well with plastic

wrap and allow to chill for a minimum of 1

hour, or up to overnight.

4. Preheat oven to 350°F with racks in the

lower and upper thirds of the oven. Line

two baking sheets with parchment paper.

5. Once the oven has preheated, place the

chilled dough onto the baking sheets and

bake until just browned and set at the

edges, about 15 minutes. Remove and

immediately sprinkle baked cookies with a

pinch of flaked sea salt. Allow pans to cool

prior to baking remaining dough.

Nutritional information per cookie:

Calories 137 (48% from fat) • carb. 17g • pro. 2g

fat 8g • sat. fat 4g • chol. 18mg • sod. 78mg

calc. 3mg • fiber 1g

Crunchy Peanut Butter

Chip Cookies

Using a mixture of creamy peanut

butter and shelled, roasted peanuts

makes each bite of these tender cookies

packed full of peanut flavor.

Makes about 5 dozen cookies

2 cups unbleached, all-purpose flour

¾ teaspoon kosher salt

½ teaspoon baking powder

¼ teaspoon baking soda

16 tablespoons (2 sticks) unsalted

butter, cut into 1-inch pieces,

room temperature

1½ cups creamy peanut butter, preferably

unsweetened (both traditional and

natural styles work well, just be sure

to fully stir the natural style to

prevent separation)

1 cup packed light brown sugar

½ cup granulated sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 cup roasted, unsalted peanuts

½ cup miniature chocolate chips

Turbinado sugar mixed with flaked

sea salt, for sprinkling

1. Preheat oven to 350°F with racks in the

lower and upper thirds of the oven. Line

two baking sheets with parchment paper.

2. Put the flour, salt, baking powder, and soda

into a medium mixing bowl. Mix on Speed

1 to fully combine, at least 30 seconds.

Reserve.

3. Put the butter and peanut butter into

a large mixing bowl. Mix, starting at

Speed 2 and increasing to Speed 5, until

homogenous, about 2 minutes. Scrape

down the sides of the bowl and then add

the sugars. Mix on Speeds 2 to 4 until

very light, when it seems that much of

the sugar has dissolved into the butter/

peanut butter, about 2 minutes. Add the

eggs, one at a time, mixing on Speeds 2

to 3, and then the vanilla extract. Add the

dry ingredients and mix on Speed 2 until

3. Beat the eggs on Speed 2 to break them

slightly, then gradually add the sugar.

Mix until light and thickened, about 2 to

3 minutes. Add the vanilla extract and

mix until well combined. Fold the cooled

chocolate mixture into the egg mixture,

on Speed 1, until the batter is no longer

streaky. Pour the batter into prepared pan.

Tap pan on the counter a few times to

remove any air bubbles.

4. Bake in the preheated oven for 25 to 30

minutes, or until edges are just dry. Cool

completely before cutting and serving.

Nutritional information per brownie:

Calories 249 (54% from fat) • carb. 28g • pro. 3g

fat 16g • sat. fat 10g • chol. 57mg • sod. 120mg

calc. 12mg • fiber 2g

Blonde Brownies (Blondies)

Often the sweeter, and obviously lighter

in color, cousin of the brownie, this

recipe is rather traditional, but it can

easily be altered by changing the type of

chips or nuts to make it your own.

Makes 24 blonde brownies

Unsalted butter, softened, or non-

stick cooking spray

2 cups unbleached, all-purpose flour

1½ teaspoons kosher salt

½ teaspoon ground cinnamon

16 tablespoons (2 sticks) unsalted butter,

cubed, room temperature

½ cup granulated sugar

1 cup packed light brown sugar

3 large eggs, room temperature

1 tablespoon pure vanilla extract

1½ cups bittersweet chocolate, chopped

1 cup white chocolate chips

1 cup walnuts

1. Preheat oven to 350°F with the rack in the

middle position. Lightly coat a 13 x 9-inch

baking pan with softened butter or

nonstick cooking spray; line with parchment

paper. Reserve.

2. In a medium bowl, combine the flour, salt,

and cinnamon. Mix on Speed 1 for about 20

seconds, or until fully combined, reserve.

3. Put the butter into a large mixing bowl.

Using Speed 3, beat until lightened, about

30 seconds. Gradually add both sugars

and beat on Speed 4 until lightened,

another 30 seconds to 1 minute. Reduce

to Speed 3 and add the eggs, one at a

time, and the vanilla extract; mix until well

combined. Reduce to Speed 1 and slowly

add the dry ingredients. Once almost fully

mixed, add the chopped chocolate, chips,

and nuts.

4. Transfer mixture to the prepared pan.

Bake in the preheated oven until edges are

set and lightly browned, about 30 to 35

minutes. The brownies should be fully

cooled before cutting.

Nutritional information per blonde brownie:

Calories 320 (48% from fat) • carb. 39g • pro. 3g

fat 18g • sat. fat 10g • chol. 45mg • sod. 150mg

calc. 10mg • fiber 1g

Blueberry Crumble Bars

When you cannot decide between a

cookie or a crumble, this dessert

satisfies both cravings.

Makes 12 servings

Nonstick cooking spray

Crust:

8 tablespoons (1 stick) unsalted butter,

room temperature and cut into

4 pieces

¼ cup packed light brown sugar

2 tablespoons granulated sugar

1¼ cups unbleached, all-purpose flour

¼ teaspoon kosher salt

Pinch ground cinnamon

Filling:

¼ cup granulated sugar

¼ cup packed light brown sugar

2 tablespoons tapioca starch

¼ teaspoon kosher salt

Pinch ground cinnamon

Pinch ground ginger

¼ teaspoon pure vanilla extract

4 cups fresh blueberries

Topping:

¾ cup unbleached, all-purpose flour

½ cup rolled oats (not quick cooking)

½ cup packed light brown sugar

¼ teaspoon ground cinnamon

¼ teaspoon kosher salt

6 tablespoons unsalted butter,

cold and cubed

1. Lightly coat a 9-inch square baking pan

with nonstick cooking spray and line with

parchment paper; reserve.

2. Prepare the crust. Put the butter and

sugars into a medium mixing bowl.

Mix on Speeds 2 to 3 until creamy.

Add the remaining crust ingredients and mix

on Speed 2 until combined. Transfer the

crust mixture into the prepared pan and

press down firmly to pack into the bottom

of the pan. Chill in refrigerator until firm.

3. While the crust is chilling, prepare the

filling. Put the sugars, tapioca starch, salt,

and spices in a large mixing bowl; mix

on Speed 1 to combine. Add the vanilla

extract and blueberries and stir until

blueberries are well coated. Then mix on

Speed 1 until about half of the blueberries

have burst open, about 2 minutes. Reserve.

4. Put all of the topping ingredients, except

for the butter, in a medium mixing bowl.

Mix on Speed 1 to combine. Add the

butter and mix on Speed 2 until large

crumbs form.

5. Once the crust has sufficiently chilled,

preheat oven to 350°F with the rack in

the middle position. When the oven is

preheated, bake until crust is firm and

golden at the edges, about 20 minutes.

Remove and spread filling on top of the

hot, baked crust and return to the oven for

an additional 15 minutes, or until bubbling

at the edges. Cover evenly with the crumb

topping and return to the oven for a final

15 minutes. The bars are done when the

topping is evenly browned.

6. Cool completely prior to cutting and serving.

Nutritional information per bar:

Calories 282 (41% from fat) • carb. 39g • pro. 3g

fat 13g • sat. fat 8g • chol. 35g • sod. 143mg

calc. 4mg • fiber 2g

Golden Layer Cake

The go-to cake recipe for all of the

“yellow cake” lovers out there. This goes

well with just about any filling and frosting,

but we especially love it with our

summer-inspired Berries and Cream

Frosting (recipe follows).

Makes two 9-inch layers, 12 servings

Nonstick cooking spray

3 cups cake flour, not self-rising

1¾ cups granulated sugar

1 tablespoon baking powder

¾ teaspoon kosher salt

2 large eggs, room temperature

2 large egg yolks, room temperature

1½ cups buttermilk, room temperature

2 teaspoons pure vanilla extract

1 cup vegetable oil

1. Preheat oven to 350°F with the rack in the

middle position. Spray two 9-inch cake

pans with nonstick cooking spray and line

with parchment paper. Reserve.

2. Put the flour, sugar, baking powder, and

salt together in a large mixing bowl. Mix on

Speed 1 to fully combine, for a minimum of

30 seconds. Reserve.

3. Put the eggs, yolks, buttermilk, and vanilla

extract together in a medium bowl. Mix on

Speed 3 to combine.

4. Reduce to Speed 2, then gradually add

the oil to the dry ingredients and mix until

combined, then increase speed and mix until

completely homogenous, about 1½ minutes.

5. Gradually add the egg/buttermilk mixture

and mix on Speed 2 until completely

combined.

6. Divide between the two prepared cake

pans. Tap gently on the countertop to

remove bubbles and place in preheated

oven. Bake until the center springs back

to the touch and a cake tester comes out

clean when inserted in the center, about

25 minutes.

7. Remove from oven, cool in pans on a wire

rack until cool to the touch. Remove from

pans, then transfer cakes to a wire cooling

rack to cool completely before frosting.

Nutritional information per serving:

Calories 432 (42% from fat) • carb. 58g • pro. 5g

fat 21g • sat. fat 2g • chol. 63mg • sod. 300mg

calc. 69mg • fiber 1g

Berries and Cream Frosting

The flavor, and color, can be adjusted by

the amount of freeze-dried berries that

are used in the recipe. Start with ½ cup

and then add more as desired.

Makes about 3 cups, enough to frost one

9-inch layer cake,12 servings

8 tablespoons (1 stick) unsalted butter,

cut into 8 pieces, room temperature

4 ounces cream cheese, cut into 4

pieces, room temperature

4 cups (1 pound) confectioners’ sugar,

sifted

¼ teaspoon sea salt

¼ cup whole milk or heavy cream

2 tablespoons light corn syrup,

optional, if a shiny finish is desired

½ cup freeze-dried berries, preferably

raspberries or strawberries, or a

mix of the two, finely ground (using

a spice grinder works best for this

task) and sifted

1. Put the butter and cream cheese into a

large mixing bowl. Mix on Speeds 2 to 4

to lighten and combine, about 2 minutes.

Add the confectioners’ sugar and salt and

mix on Speed 1 until fully combined, about

1 minute.

2. While mixing on Speed 1, gradually add

the milk (or cream) and continue to mix

until lightened. If using light corn syrup,

mix in at this time, using Speed 1.

3. Add the finely ground, sifted berries and

mix to desired consistency. Use immediately.

NOTE: If not using immediately, cover with

a damp towel and plastic wrap at room

temperature until ready to use.

Nutritional information per serving (¼ cup):

Calories 286 (34% from fat) • carb. 46g • pro. 1g

fat 11g • sat. fat 7g • chol. 31mg • sod. 83mg

calc. 8mg • fiber 0g

Deep Chocolate Layer Cake

Frost this moist chocolate cake with our

Cream Cheese Frosting, which follows.

Makes two 9-inch cakes, 16 servings

Unsalted butter, softened,

or nonstick cooking spray

6 ounces bittersweet chocolate,

chopped

¾ cup cocoa powder,

Dutch process, sifted

2 teaspoons espresso powder

½ teaspoon baking soda

1 cup boiling water

2½ cups unbleached, all-purpose flour

1 cup granulated sugar

½ cup packed light brown sugar

1 teaspoon baking powder

¾ teaspoon kosher salt

1 cup vegetable oil

1 cup buttermilk, room temperature

4 large eggs, lightly beaten,

room temperature

2 teaspoons pure vanilla extract

1. Preheat oven to 350°F with the rack in the

middle position. Grease two 9-inch round

cake pans with cooking spray or softened

butter and line the bottoms with parchment

paper. Reserve.

2. Put the bittersweet chocolate, cocoa

powder, espresso powder, and baking

soda into a medium bowl and pour the

boiling water over the ingredients. Stir until

chocolate has melted. Cool to room

temperature and reserve.

3. Put the flour, sugars, baking powder, and

salt into a large mixing bowl. Mix on

Speed 2 until fully combined, a minimum

of 30 seconds. Reserve.

4. Using Speed 2, mix the oil, buttermilk,

eggs, and vanilla extract into the cooled

chocolate mixture.

5. While mixing on Speed 2, slowly add the

liquid mixture to the dry ingredients. Mix

until smooth, about 1 minute, stopping as

necessary to scrape entire bowl.

6. Divide the batter evenly between the

prepared pans. Bake in preheated oven

until a cake tester comes out clean when

inserted into the center, about 30 to 35

minutes.

7. Remove from oven and cool in pans on a

wire rack until cool to the touch. Remove

from pans and cool cakes completely

before frosting.

Nutritional information per serving:

Calories 345 (50% from fat) • carb. 41g • pro. 6g

fat 21g • sat. fat 5g • chol. 47mg • sod. 195mg

calc. 31mg • fiber 3g

and vanilla extract. Mix on Speed 1 until

creamy, about 1 minute.

4. Wrap the cooled springform pan well with

both plastic and foil wraps – to come about

two-thirds up the sides of the pan.

5. Pour 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.

6. Put the filled pan into a roasting pan, or

something similar in size and oven safe,

and then add hot water so it comes about

halfway up the sides of the springform pan.

7. Transfer the filled pan to the preheated oven

and bake for 45 minutes. The cheesecake

will still be jiggly at this point, but that is OK.

After the 45 minutes have expired, turn the

oven off and allow cheesecake to rest in the

warm oven for an additional 45 minutes.

8. Remove and bring to room temperature.

Cover well and refrigerate to fully chill prior

to serving.

Nutritional information per serving:

Calories 449 (61% from fat) • carb. 36g • pro. 8g

fat 31g • sat. fat 18g • chol. 163mg • sod. 330mg

calc. 39mg • fiber 0g

Chocolate Cream Pie

Crowd-pleasing pie for any holiday

or special occasion!

Makes one 9-inch pie, about 12 servings

Crust:

2½ cups chocolate cookie crumbs

(from about 24 chocolate sandwich

cookies)

5 tablespoons unsalted butter, melted

Filling:

¼ cup packed light brown sugar

¼ cup granulated sugar

3 tablespoons unsweetened cocoa

powder

2½ tablespoons cornstarch

¼ teaspoon kosher salt

3 cups half & half

3 large eggs, lightly beaten

4 ounces semisweet chocolate, chopped

3 tablespoons unsalted butter, cut into

small cubes

Topping:

2 cups heavy cream, well chilled

¼ cup plus 2 tablespoons granulated

sugar

Chocolate curls for garnish

Make the crust:

1. Preheat oven to 350°F with the rack in the

middle position.

2. Put the cookie crumbs and melted butter

into a medium mixing bowl. Mix on Speeds

1 to 2 to fully combine. Transfer crumb

mixture to a 9-inch pie plate. Press evenly

into the bottom and sides.

3. Bake in preheated oven for 10 to 15

minutes, until crumb crust is fully set.

Cool completely before filling.

Make the filling:

4. Put the sugars, cocoa powder, cornstarch,

and salt into a large, wide saucepan. Mix

on Speed 1 to combine. While still mixing

on Speed 1, gradually add the half & half,

and then the eggs and continue to mix until

completely smooth.

5. Set the pan over medium-low heat, mixing

occasionally on Speeds 1 to 2 to prevent

the mixture from overcooking – do not

leave the pot unattended.

6. Allow the mixture to heat gradually, until

just about boiling. At this point, the mixture

will get quite thick. Continue to mix on

Speed 1, and when thickened, remove

from heat. Whisk in the chopped chocolate

and butter until completely incorporated.

Strain the filling through a fine mesh strainer

and then transfer the strained filling into

the cooled crust. Cover the filling directly

with wax paper or plastic wrap so that

the filling does not form a skin. Chill in the

refrigerator until set.

7. After the filling is well chilled and ready

to serve, prepare the whipped cream.

Put the cream into a large mixing bowl.

Start whipping cream on Speed 1, gradually

increasing to Speed 3 for about one minute,

so that the cream has some body. Add the

sugar and continue to whip to Speed 4,

until cream holds medium-stiff peaks that

have formed.

8. Top the pie evenly with the whipped cream

and garnish with chocolate curls prior to

serving.

Nutritional information per serving:

Calories 515 (63% from fat) • carb. 43g • pro. 5g

fat 36g • sat. fat 23g • chol. 142mg • sod. 231mg

calc. 74mg • fiber 1g

Classic Whipped Cream

Whether for topping ice cream and pie,

or as a dip for fruit, everyone should

have a foolproof formula for a basic,

sweetened whipped cream.

Makes about 2¼ cups

1 cup heavy cream, well chilled

¼ cup confectioners’ sugar, sifted

1 teaspoon pure vanilla extract

Pinch fine sea salt

1. Put heavy cream into a large mixing bowl.

2. Start whipping cream on Speed 1,

gradually increasing to Speed 3 for about

one minute, so that the cream has some

body. Add the sifted sugar and vanilla

extract and continue to whip to Speed 4,

until cream holds stiff peaks, about 1½

minutes.

Nutritional information per serving

(2 tablespoons):

Calories 52 (84% from fat) • carb. 2g • pro. 0g

fat 4g • sat. fat 3g • chol. 18mg • sod. 8mg

calc. 0mg • fiber 0g

Royal Icing

This icing is great for decorating sugar

cookies or cakes. You can add food

coloring to color it or extracts to flavor it.

Makes 1½ cups

4 cups (1 pound) confectioners’ sugar,

sifted

2 large egg whites, slightly beaten

1 tablespoon whole milk

1 teaspoon fresh lemon juice

1. Put the sugar into a large mixing bowl.

Start mixing on Speed 1, and then slowly

add in the egg whites until fully incorporated,

about 1 minute.

2. While the mixer is still running, add the

milk and lemon juice and mix until fully

incorporated. Scrape the entire bowl as

necessary. Continue mixing until soft peaks

form, about 2 minutes.

3. Use immediately or cover the bowl with a

damp cloth so the icing does not harden.

If using coloring or a flavoring extract for

the icing, add it with the milk and lemon juice.

Nutritional information per serving

(2 tablespoons):

Calories 133 (0% from fat) • carb. 33g • pro. 1g

fat 0g • sat. fat 0g • chol. 0mg • sod. 10mg

calc. 2mg • fiber 0g

IB-16614-ESP-B

Glendale, AZ 85307

Printed in China

20CE074057

MANUAL DE INSTRUCCIONES

Y LIBRO DE RECETAS

Serie HM-6Batidora de mano de 6 velocidades Power Advantage ®

Para su seguridad y para disfrutar plenamente de este producto, siempre lea cuidadosamente las instrucciones antes del uso.

ÍNDICE

Medidas de seguridad importantes . . . 2

Piezas y características . . . . . . . . . . . . 3

Uso, limpieza y mantenimiento . . . . . . 4

Guía de referencia rápida. . . . . . . . . . . 4

Recetas ........................ 5

Garantía 24 . . . . . . . . . . . . . . . . . . . . . . .

MEDIDAS DE

SEGURIDAD

IMPORTANTES

Al usar aparatos eléctricos, siempre debe

tomar precauciones básicas de seguridad,

entre ellas las siguientes:

1. Lea todas las instrucciones.

2. Para reducir el riesgo de descarga

eléctrica, no ponga la carcasa del

aparato, el cable ni el enchufe en agua

ni en ningún otro líquido. Si el aparato

o el cable se caen al agua, desconecte

el cable de la toma de corriente

inmediatamente. No toque el agua.

3. Los niños o las personas que carezcan

de la experiencia o de los conocimientos

necesarios para manipular el aparato,

o aquellas cuyas capacidades físicas,

sensoriales o mentales estén limitadas,

no deben usar este aparato. Supervise

el uso de este aparato cuidadosamente

cuando sea usado cerca de niños.

No permita que los niños jueguen con

este aparato.

4. Apague (“OFF”) y desenchufe el

aparato cuando no esté en uso, antes

de instalar/sacar piezas y antes de

limpiarlo. Para desenchufar, agarre

el enchufe y jálelo para sacarlo de la

toma de corriente. Nunca jale el cable.

5. Evite el contacto con las piezas

móviles. Para evitar el riesgo de

heridas o daños al aparato, mantenga

los dedos, cabello, ropa, espátulas y

otros utensilios lejos de los batidores

durante el funcionamiento.

6. Expulse los batidores antes de lavarlos.

7. No use este aparato si el cable o el

enchufe están dañados, si no funciona

correctamente, si está dañado, o

después de que se haya caído,

incluso en el agua; llame al servicio de

atención al cliente del fabricante para

obtener información sobre cómo hacer

revisar, reparar o ajustar el aparato.

8. El uso de accesorios no recomendados

o provistos por Cuisinart presenta un

riesgo de incendio, descarga eléctrica

o heridas.

9. No lo use en exteriores ni en lugares

donde el aparato o el cable podrían

mojarse.

10. Para evitar la posibilidad de que el

aparato sea jalado accidentalmente del

área de trabajo, lo que podría resultar en

daños al aparato o lesiones personales,

no permita que el cable cuelgue en el

borde de la mesa o de la encimera.

11. No permita que el cable tenga contacto

con superficies calientes, incluso hornillas;

esto puede resultar en un incendio o

provocar una descarga eléctrica.

12. No haga funcionar el aparato debajo

o dentro de un armario/gabinete.

Siempre desenchufe el aparato antes

de guardarlo en un armario/gabinete.

Dejar el aparato enchufado representa

un riesgo de incendio, especialmente

si este toca las paredes o la puerta del

armario/gabinete cuando cierra.

GUARDE ESTAS

INSTRUCCIONES

PARA USO

DOMÉSTICO

SOLAMENTE

AVISO

el cable de este aparato cuenta con un

enchufe polarizado (una pata es más ancha

que otra). Como medida de seguridad,

aquel enchufe se podrá enchufar de una sola

manera en las tomas de corriente polarizadas.

Si el enchufe no entra en la toma de corriente,

inviértelo. Si aun así no entra completamente,

comuníquese con un electricista. No intente

modificarla. La potencia nominal máxima está

basada en el accesorio que consume más

electricidad; otros accesorios pueden usar

menos electricidad.

PIEZAS Y

CARACTERÍSTICAS

Motor DC 250 vatios

Suficientemente potente como para mezclar

masas densas o batir mantequilla fría.

Máxima comodidad

Diseño ergonómico, para eficacia máxima y

comodidad. La forma de la batidora ha sido

estudiada para combinar máxima potencia

y perfecto equilibrio. Su diseño ergonómico

proporciona mayor comodidad y control,

incluso durante los trabajos largos.

Fácil de limpiar

El bloque-motor sellado se limpia en

segundos con un simple paño

1. Control de velocidad

Velocidad variable al toque de un botón.

2. Cable giratorio

Cable único que puede posicionarse

donde desea para que nunca le moleste

durante el batido, que sea diestro o

zurdo.

3. Mango de agarra suave

para máxima comodidad.

4. Botón de expulsión de los batidores

Permite expulsar los batidores

fácilmente.

5. Soporte trasero

Permite colocar la batidora en la

encimera de manera segura.

6. Batidores de fácil limpieza

Dos batidores extra-anchos, para

incorporar aire, mezclar y batir

fácilmente. Diseñados sin eje central,

para evitar las obstrucciones. Fáciles de

limpiar y aptos para lavavajillas.

7. Sin BPA

Ninguna de las piezas en contacto con

los alimentos contiene bisfenol A (BPA).

USO, LIMPIEZA Y

MANTENIMIENTO

Cómo instalar los batidores

1. Con la batidora apagada y

desenchufada, introduzca el eje del

batidor con collarín en el orificio más

grande. Empújelo hasta que encaje.

Introduzca el eje del batidor sin

collarín en el orificio más pequeño.

Empújelo hasta que encaje.

Cómo encender la batidora y cambiar

la velocidad

Para encender el aparato, simplemente

deslice el botón de velocidad hacia

delante (velocidad1).

2. Deslice el botón hacia delante para

aumentar la velocidad. Para apagar el

aparato, deslice el botón de velocidad

hacia atrás.

Cómo retirar y limpiar los batidores

Antes de la limpieza, apague y

desenchufe el aparato.

Alce la palanca

de expulsión y jale los batidores.

Lave

los batidores en agua jabonosa caliente

o en el lavavajillas después de cada uso.

2. NUNCA SUMERJA EL BLOQUE-

MOTOR EN AGUA NI EN NINGÚN

OTRO LÍQUIDO. Límpielo con un

paño o una esponja ligeramente

humedecida. No use limpiadores

abrasivos; esto puede rayar la

superficie.

NOTA: NO USE LA BATIDORA

DE MANO CUISINART ® EN

CACEROLAS/OLLAS/SARTENES

ANTIADHERENTES.

Mantenimiento

Cualquier otro servicio debe ser realizado por

un técnico autorizado.

GUÍA DE REFERENCIA

RÁPIDA

SELECCIÓN DE LA VELOCIDAD

Siempre empiece a batir usando la velocidad

más baja, y luego aumente progresivamente

la velocidad al nivel deseado.

Velocidad 1

• Para empezar a mezclar la mayoría de

los ingredientes

• Para mezclar ingredientes secos

• Para empezar a acremar mantequilla con azúcar

• Para terminar de batir crema/nata

• Para empezar a montar claras

• Para incorporar harina a mezclas,

o líquidos a ingredientes secos

Velocidad 2

• Para tamizar e incorporar aire a mezclas

de ingredientes secos

• Para hacer puré de papas/calabaza

• Para mezclar masas de galleta densas

• Para incorporar nueces, chispas de

chocolate o frutas secas a masas y

mezclas

• Para incorporar huevos a mezclas/masas

• Para mezclar ingredientes de budín

Velocidad 3

• Para terminar de mezclar mezclas y

mezclas preparadas

• Para agregar mantequilla fría a

ingredientes secos (para hacer masa

de tarta, galleta y hojaldres)

• Para terminar de mezclar las coberturas/

los glaseados

• Para terminar de hacer puré de

papas/calabaza

• Para batir huevos enteros o yemas

Velocidad 4

• Para acremar mantequilla con azúcar

Velocidad 5

• Para montar claras

• Para batir mantequilla o queso crema

para preparar salsas para mojar o cremas

para untar

Velocidad 6

• Para terminar de batir crema/nata

• Para terminar de montar claras/merengues

Collarín

Orificio más

grande

IB-16614-ESP-B

Glendale, AZ 85307

Impreso en China

20CE074057

GARANTÍA

Garantía limitada de tres años (válida en los

EE.UU. y en Canadá solamente)

Esta garantía es para los consumidores que

residen en los EE.UU. solamente. Usted

es un consumidor si posee un aparato

Cuisinart ® que fue comprado en una tienda

para uso personal, familiar o casero. A menos

que la ley aplicable exija lo contrario, esta

garantía no es para los minoristas u otros

consumidores/compradores comerciales.

Cuisinart garantiza este producto contra todo

defecto de materiales o fabricación durante 3

años después de la fecha de compra original,

siempre que el aparato haya sido usado para

uso doméstico y según las instrucciones.

Le aconsejamos que llene el formulario de

registro disponible en https://cuisinart.

registria.com a fin de facilitar la verificación

de la fecha de compra original. Sin embargo,

no es necesario registrar el producto para

recibir servicio bajo esta garantía. En ausencia

de prueba de la fecha de compra, el período

de garantía será calculado a partir de la fecha

de fabricación del producto.

RESIDENTES DE CALIFORNIA

La ley del estado de California ofrece dos

opciones bajo el período de garantía. Los

residentes del estado de California pueden

regresar el producto defectuoso (A) a la tienda

donde lo compraron o (B) a otra tienda que

venda productos Cuisinart ® de este tipo.

La tienda podrá, a su elección, reparar el

producto, referir el consumidor a un centro de

servicio independiente, sustituir el producto,

o reembolsar al consumidor el precio de

compra menos la cantidad directamente

atribuible al uso anterior del producto por

el consumidor. Si estas dos opciones no

satisfacen al consumidor, podrá llevar el

aparato a un centro de servicio independiente,

siempre que se pueda arreglar o reparar el

aparato de manera económica. Cuisinart

(no el consumidor) será responsable por los

gastos de servicio, reparación, sustitución o

reembolso de los productos defectuosos bajo

garantía. Los residentes de California también

pueden, si así lo desean, mandar el aparato

defectuoso directamente a Cuisinart para que

sea reparado o sustituido. Para esto, deben

llamar a nuestro servicio de atención al cliente

al 1-800-726-0190. Cuisinart será responsable

por los gastos de reparación, reemplazo,

manejo y envío de los productos defectuosos

durante el período de garantía.

GARANTÍA DE REEMPLAZO SIN

DIFICULTADES

Su máxima satisfacción es nuestra prioridad,

así que si este producto Cuisinart ® falla

dentro del generoso período de garantía,

lo repararemos o, de ser necesario, lo

reemplazaremos, sin costo alguno para

usted. Para obtener una etiqueta de envío de

devolución, envíenos un correo electrónico,

visítenos en https://www.cuisinart.com/

customer-care/product-assistance/

product-inquiry. o llamando sin cargo a

nuestro servicio de atención al cliente, al

1-800-726-0190, para hablar con

un representante.

Este aparato satisface las más altas

exigencias de fabricación y ha sido

diseñado para uso sobre corriente de 120

V, usando accesorios y piezas de repuesto

autorizados solamente. Esta garantía excluye

expresamente los defectos o daños causados

por accesorios, piezas o reparaciones no

autorizados por Cuisinart, así como los

defectos o daños causados por el uso de un

convertidor de voltaje. Esta garantía no cubre

el uso comercial o industrial del producto,

y no es válida en caso de daños causados

por mal uso, negligencia o accidente. Esta

garantía excluye todos los daños incidentales

o consecuentes. Algunos Estados no permiten

la exclusión o limitación de daños incidentales

o consecuentes, de modo que las limitaciones

mencionadas pueden no regir para usted.

Usted puede tener otros derechos que varían

de un Estado a otro.

Importante: si debe llevar el producto

defectuoso a un centro de servicio no

autorizado, por favor informe al personal

del centro de servicio que deben llamar al

servicio Cuisinart, al 1-800-726-0190, a fin

de diagnosticar el problema correctamente,

usar las piezas correctas para repararlo y

asegurarse de que el producto aún está

bajo garantía.

Especificaciones del producto

Marca:	Cuisinart
Categoría:	batidora de mano
Modelo:	Power Advantage HM-6

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