Cuisinart SB 5600 User Manual

Recipe  
Booklet  
Reverse Side  
INSTRUCTION BOOKLET  
Supreme Super 600Blender  
SB-5600  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
G IB-6087  
UNPACKING INSTRUCTIONS  
INTRODUCTION  
1. Place the gift box containing your Cuisinart® Supreme Super 600™  
Blender on a flat, sturdy surface before unpacking.  
This may be the most powerful blender you’ll ever own. The secret  
is the high-torque 600-watt motor that powers our cyclonic blending  
action. Your Supreme Super 600Blender delivers consistently smooth  
results fast whether you’re making delicious smoothies or healthy  
vegetable purées. Preprogrammed speeds take the guesswork out of  
blending, and dishwasher-safe parts take the effort out of cleaning!  
2. Remove instruction book and other printed materials from top of  
corrugated insert.  
3. Remove corrugated insert containing measured pour lid.  
4. Lift blender base from box.  
5. Carefully lift out corrugated insert containing the glass blender jar  
assembly.  
To assemble the blender, follow the Assembly Instructions in this  
booklet. Replace all corrugated inserts in the box and save the box for  
repackaging.  
Before using for the first time: Wash all parts according to the Cleaning  
and Maintenance section in this booklet to remove any dust or residue.  
CONTENTS  
Important Safeguards ............................................................................2  
Unpacking Instructions...........................................................................3  
Introduction ............................................................................................3  
Features and Benefits ...........................................................................4  
Use and Care/Assembly ........................................................................4  
Helpful Reminders ..................................................................................5  
Operation ...............................................................................................5  
Easy Reference Guides .........................................................................5  
Cleaning and Maintenance.....................................................................6  
Dos and Don’ts ......................................................................................7  
Warranty Information ............................................................................ 8  
3
9. Slip-proof Feet  
FEATURES AND BENEFITS  
Prevent movement during use and prevent damaging marks  
on countertops or tables.  
2
3
1. Cover  
1
Just press on. Tightfitting seal  
resists leakage.  
10. Cord Storage (not shown)  
Keeps countertop safe and neat by storing excess cord conveniently.  
2. 2-oz. Measured Pour Lid  
Allows you to measure and add  
ingredients without removing  
the cover.  
USE AND CARE  
ASSEMBLY  
To use your Cuisinart® Supreme Super 600™  
Blender, begin by assembling the blender jar.  
3. 60-oz. Glass Jar with  
Pour Spout  
(d)  
5
Has a unique, sturdy, widemouth  
design and a pour spout.  
1. Turn the blender jar (a) upside down, and  
place it flat on a sturdy surface.  
(c)  
6
4. Leak-proof Rubber Gasket  
(not shown)  
2. Position the rubber gasket (b) on the round  
opening on the bottom of the blender jar.  
8b  
8a  
(b)  
8
Holds the glass jar snugly in  
position for safe operation.  
3. Turn the cutting assembly (c) upside down,  
and place the blade end in the blender  
jar opening.  
Note: Blades are sharp... handle carefully.  
(a)  
7
5. High-quality Cutting Assembly  
with Patented Stainless  
Steel Blades  
Is strong enough for all blender  
tasks, including tough jobs, from  
ice crushing to chopping delicate herbs.  
4. Secure the rubber gasket and cutting  
9
assembly into position by placing the smaller opening of the locking  
ring (d) on top of the cutting assembly. Engage threads by twisting  
the locking ring clockwise until tightened. Make sure locking ring is  
tightly fastened to blender jar. Once assembled, turn the blender jar  
right side up. Note: Never place blade assembly on base unless  
assembled to jar.  
Note: Blades are sharp...  
handle carefully.  
6. Locking Ring  
Is self-aligning so that the glass blender jar screws easily into  
position.  
7. Heavy-duty Motor Base  
5. Push the cover onto the top of the blender jar. Push the measured  
pour lid into the cover.  
Is so sturdy and stable, it will not “walk” on your counter – even  
during ice crushing!  
6. Place the blender jar on the motor base so that the jar markings are  
facing you and the handle is positioned to one side.  
8. Preprogrammed 6-Speed Push-button Controls  
Is easy to use, read and clean. The red LED lights clearly indicate  
what blender speed you are using.  
7. Plug in power cord. Your blender is now ready to be used.  
8a. Pulse at Any Speed Button  
Allows you to pulse at any speed from high to low, so you can  
blend ingredients only as much as needed.  
8b. Ice Crush Button  
This button is preset to the best speed for crushed ice.  
4
HELPFUL REMINDERS  
QUICK REFERENCE GUIDE  
Once the cover is in position, additional ingredients can be added  
during blending by simply lifting the measured pour lid, adding  
ingredients, and replacing the measured pour lid.  
To activate blender  
To begin blending  
To change speeds  
To pulse  
Press “On” – The blender is in on mode  
Press desired speed button  
Press desired speed button  
Cover should always be in place while the unit is on.  
Warning: Do not place blender jar onto base while motor is running.  
In “On” mode press “Pulse”, then press  
and release desired speed button  
as needed  
Do not twist locking ring off blender jar when removing blender jar  
from base. Simply lift blender jar from motor base.  
Boiling liquid or solid frozen foods (with the exception of ice cubes  
or ½-inch [1.3 cm] pieces of frozen fruit) should never be placed in  
the blender jar.  
To crush ice  
In “On” mode, press and release  
“Ice Crush” button as needed.  
To stop blending  
Press “Off” button.  
(and deactivate blender)  
Do not place ice, frozen foods or very cold liquids into a blender jar  
which has come directly from a hot dishwasher.  
To stop blending  
(in pulse or ice crush mode)  
Release button.  
Do not place very hot liquids or foods into a blender jar which has  
come directly from the freezer. Boiling liquids should cool for  
5 minutes before being placed in blender jar.  
To stop blending (in chop, mix  
purée or liquefy mode)  
Press speed button again. This will return  
the blender to “On” mode. Press “Off”  
button to turn blender off.  
Follow Cleaning and Maintenance instructions on page 6 prior to  
your first use.  
SPEED SELECTION GUIDE  
Refer to this guide to choose the best speed for your desired result.  
OPERATION  
1. Place the motor base of your Cuisinart® Supreme Super 600™  
Blender onto a flat, sturdy surface. It is important that the surface  
be clean and dry. Assemble the blender by following the assembly  
instructions. Once the jar is assembled and is in position on the  
motor base, plug the blender into an electrical outlet.  
Ingredient  
Nuts  
Speed  
Chop  
Result  
Coarse to fine  
Thick topping  
Uniformly fine  
Uniformly fine  
Smooth and creamy  
Smooth and creamy  
Smooth and creamy  
Thick and slushy  
Coarse to fine  
Coarse to fine  
Snowy  
Whipping cream  
Bread crumbs  
Grating citrus zest  
Milk Shakes  
Baby food  
Mix  
Mix  
Purée  
Purée  
Purée  
Liquefy  
Liquefy  
Liquefy  
Liquefy  
Ice Crush  
2. Add all necessary ingredients to the blender jar, and replace the  
cover. You may add more ingredients by lifting the measured pour  
lid and dropping ingredients through the fill area. Replace the  
measured pour lid after adding ingredients. Do not place hands  
into blender jar with blender plugged in.  
Health drinks  
Frozen cocktails  
Grinding hard cheese  
Spices  
Note: Add liquid ingredients first, then follow with solid ingredients.  
This will provide more consistent blending and prevent unnecessary  
stress on the motor.  
Ice  
5
7. To crush ice: the Supreme Super 600TM Blender motor is strong  
enough to crush ice without liquid at any speed; however, for your  
convenience, we have preset the best speed for ice crushing. To  
give you greater control, the ice crush function automatically  
operates as a pulse function. To crush ice, place ice cubes in the  
blender jar, and place the cover and the measured pour lid on the  
blender jar. Press the “On” button. Press the “Ice Crush” button in  
short pulses until ice is crushed to desired consistency. See the  
Recipe Tips and Hints for more details.  
Note: To remove blender jar cover, lift edge of cover upwards. Lifting  
measured pour lid will not remove cover.  
3. To start blending: press the “On” button. The red “On” LED light  
will flash, indicating that the blender is turned on but no speed has  
been selected.  
4. Press the desired blending speed: both the “On” indicator light  
and the activated speed indicator light will glow. The blender will  
now be functioning at the desired speed. It is possible to switch  
speeds without pressing the “Off” button, by simply pushing the  
next desired speed button.  
8. To dislodge food: use a rubber or plastic spatula to help remove  
food lodged around the cutting assembly. Do not use spatula  
until you have turned the blender off. Replace the cover and  
measured pour lid and continue blending, if necessary. Make sure  
spatula is not inside the blender jar before blending.  
9. When finished blending: press the “Off” button and unplug the  
blender from the electrical outlet. Never remove the blender jar  
from the motor base until the blender is off. Do not twist locking  
ring from blender jar when removing jar from motor base. Simply  
lift blender jar from motor base. Do not place hands into blender  
jar with blender plugged in.  
5. To stop the blending process: re-press the activated speed  
button. The blending process will stop. The red “On” indicator light  
will continue to flash to let you know that the blender is still on and  
can be reactivated by pushing the desired speed button. The  
blender can be completely deactivated and stopped at any speed  
by pushing the “Off” button. You will need to press the “On” button  
again to continue blending.  
CLEANING AND MAINTENANCE  
Always unplug your Cuisinart® Supreme Super 600Blender from the  
electrical outlet before cleaning. The blender is made of corrosion-  
resistant parts which are easy to clean. Before first use and after every  
use, clean each part thoroughly. Periodically check all parts before  
reassembly. If any part is damaged or blender jar is chipped or  
cracked, DO NOT USE BLENDER.  
6. Pulse mode: while the blender is turned on, you can create a burst  
of power for quick, efficient blending, by activating the pulse  
function. To do so, first push the “Pulse” button, which will cause  
the pulse indicator light to flash. Next, push and release the desired  
speed button. Repeat as desired. You determine the duration of  
each pulse. While pulsing, all indicator lights (the on, the pulse, and  
the desired speed) will glow. The pulse function can be used to  
break apart larger pieces of food or to control the texture of food  
when chopping. The pulse function is also effective in starting the  
blending process when you do not want continuous power, or  
when processing items which do not require an extended amount  
of blending.  
Remove the blender jar from the motor base by lifting straight up and  
away. Twist off the locking ring by turning counterclockwise. Remove  
the cutting assembly and rubber gasket. Wash in warm soapy water,  
rinse, and dry thoroughly.  
Place the locking ring in the upper rack of the dishwasher or wash in  
warm water.  
CAUTION: Handle the cutting assembly carefully. It is SHARP and may  
cause injury. Do not attempt to remove blades from cutting assembly.  
6
Remove the blender jar cover and the measured pour lid. Wash in  
warm, soapy water; rinse and dry thoroughly, or place in upper rack of  
dishwasher. The blender jar must be washed in warm, soapy water and  
rinsed and dried thoroughly. The blender jar can also be placed upside  
down in dishwasher.  
Always remove locking ring, cutting assembly, and rubber gasket  
before cleaning.  
When scraping the blender jar with a spatula, remove the food from  
the sides of the blender jar and place food in the center of the  
blender jar, over the cutting assembly.  
Finally, wipe the motor base clean with a damp cloth to remove any  
residue, and dry thoroughly. Never submerge the motor base in water  
or other liquid, or place in a dishwasher.  
When chopping fresh herbs, garlic, onion, zest, bread crumbs,  
nuts, spices, etc, make sure the blender jar and cutting assembly  
are completely dry.  
Tip: You may wish to clean your blender cutting assembly as follows:  
Squirt a small amount of dishwashing liquid into assembled blender jar  
and fill halfway with warm water. Select Mix and run for 30 seconds, or  
as needed. Repeat, using clean tap water. Empty blender jar and  
carefully disassemble parts. Wash cutting assembly, gasket and  
locking ring in warm, soapy water. Rinse and dry all parts thoroughly.  
Pulses should be short bursts. Space the pulses so the blades stop  
rotating between pulses. If food tends to stick to the sides of the  
blender jar when blending, pulse in short bursts.  
DON’T:  
Don’t store food or liquids in your blender jar.  
Don’t place cutting assembly and locking ring onto motor base  
without the blender jar attached.  
DOs AND DON’Ts WHEN USING  
YOUR BLENDER  
Don’t attempt to mash potatoes, knead heavy dough, or beat  
egg whites.  
DO:  
Don’t remove blender jar while unit is on. Keep the blender jar  
cover on the blender jar while blending.  
Make sure the electrical outlet is rated at the same voltage as that  
stated on the bottom of the blender motor base.  
Don’t twist locking ring from blender jar when removing blender jar  
from motor base. Simply lift blender jar from motor base.  
Always use the blender on a clean, sturdy and dry surface.  
Always add liquid ingredients to the blender jar first, then add  
remaining ingredients. This will ensure that ingredients are  
uniformly mixed.  
Don’t overprocess foods. Blender will achieve most desired results  
in seconds, not minutes.  
Don’t overload blender. If the motor stalls, turn the blender off  
immediately, unplug the unit, and remove a portion of the food,  
then continue.  
Cut most foods into approximately ½-inch (1.3 cm) to 1-inch  
(2.5 cm) cubes to achieve a more uniform result. Cut all cheeses  
into pieces no larger than ½-inch (1.3 cm).  
Don’t use any utensil inside the blender jar while the motor is on.  
Use the measured pour lid to measure liquid ingredients such  
as alcohol. Replace measured pour lid after ingredients have  
been added.  
Don’t use any container or accessories not recommended by  
Cuisinart. Doing so may result in injury.  
Use a rubber or plastic spatula as needed, only when the blender  
is turned off. Never use metal utensils, as damage may occur to  
the blender jar or cutting assembly.  
Don’t place hands inside the blender jar when blender is  
plugged in.  
Don’t add boiling liquids or frozen foods (except ice cubes or  
½-inch pieces of frozen fruit) to glass blender jar. Boiling liquids  
should cool for 5 minutes before being placed in blender jar.  
Place cover on firmly. Always operate the blender with the  
cover on.  
Make sure locking ring is tightly attached to blender jar.  
7
These warranties exclude all incidental or consequential damages.  
Some states do not allow the exclusion of or limitation of incidental or  
consequential damages, so the foregoing limitation may not apply to you.  
WARRANTY  
LIMITED THREE-YEAR WARRANTY  
CALIFORNIA RESIDENTS ONLY  
This warranty supersedes all previous warranties on the Cuisinart®  
Supreme Super 600Blender.  
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 which 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 the above two options do not result 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.  
This warranty is available to consumers only. You are a consumer if you  
own a Cuisinart® Supreme Super 600Blender that was purchased at  
retail for personal, family or household use. Except as otherwise required  
under applicable state law, this warranty is not available to retailers or  
other commercial purchasers or owners.  
We warrant that your Cuisinart® Supreme Super 600Blender will be free  
of defects in material or workmanship under normal home use for three  
years from the date of original purchase.  
If your Cuisinart® Supreme Super 600Blender should prove to be  
defective within the warranty period, we will repair it, or if we think  
necessary, replace it. To obtain warranty service, please call our  
Consumer Service Center toll-free at 1-800-726-0190 or write to:  
Cuisinart, 150 Milford Road, East Windsor, NJ 08520.  
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  
800-726-0190. Cuisinart will be responsible for the cost of the repair,  
replacement, and shipping and handling for such nonconforming  
products under warranty.  
To facilitate the speed and accuracy of your return, please also enclose  
$10.00 for shipping and handling of the product. California residents  
need only supply proof of purchase and should call 1-800-726-0190 for  
shipping instructions. Please also be sure to include a return address,  
description of the product defect, product serial number, and any other  
information pertinent to the product’s return. Please pay by check or  
money order.  
NOTE: For added protection and secure handling of any Cuisinart®  
product that is being returned, we recommend you use a traceable,  
insured delivery service. Cuisinart cannot be held responsible for in-  
transit damage or for packages that are not delivered to us. Lost and/or  
damaged products are not covered under warranty.  
Your Cuisinart® Supreme Super 600Blender has been manufactured  
to strict specifications and has been designed for use with the Cuisinart®  
Supreme Super 600Blender accessories and replacement parts.  
These warranties expressly exclude any defects or damages caused by  
accessories, replacement parts or repair service other than those that  
have been authorized by Cuisinart.  
BEFORE RETURNING YOUR CUISINART® PRODUCT  
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 enter to ensure that the problem is  
properly diagnosed, the product serviced with the correct parts, and to  
ensure that the product is still under warranty.  
©2006 Cuisinart  
Cuisinart® is a registered  
trademark of Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
These warranties do not cover any damage caused by accident, misuse,  
shipment or other than ordinary household use.  
06CU26068  
Any other trademarks or service marks referred to herein are  
the trademarks or service marks of their respective owners.  
8
Instruction  
Booklet  
Reverse Side  
Recipe Booklet  
SMOOTHIES, SOUPS & MORE!  
CUISINART® SUPREME SUPER 600BLENDER  
appear.) If desired add 1 tablespoon sugar and 1–2 teaspoons of vanilla  
or other flavoring. Consistency with be that of a thickened but not fluffy  
whipped cream and is most appropriate for topping desserts or coffee  
drinks.  
BLENDING TIPS & HINTS  
The simple recipes that follow include some old Cuisinart favorites as  
well as some creative combinations that are sure to please your friends  
and family. Thanks to the superior ice crushing power of the Cuisinart®  
Supreme Super 600Blender, you’ll also be able to make delicious  
frozen drinks.  
GENERAL USAGE TIPS  
• Assemble the blender completely before beginning any blending task,  
taking care that the gasket has been inserted to prevent leakage.  
Chopping Nuts: Place ½ cup shelled nuts in the blender jar and cover  
blender. Select Chop and pulse until desired chop is achieved. Pulse  
fewer times for coarsely chopped nuts. For best results process small  
amounts, ½ cup or less.  
• Always take care to place lid firmly on blender container before blending.  
• Always turn blender off and allow blades to stop completely before  
removing the lid or lifting container from blender.  
• For “frozen” drinks, chill all ingredients before blending. This includes  
liquor, which may even be kept in the freezer if space allows.  
• Keep frozen fruit (whole berries, slices, chunks or pieces of other fruits)  
on hand to be able to replace ice to make “frozen,” “slushy,” or  
“smoothie” type drinks at any time. Using frozen fruit keeps the drink  
from tasting watered down.  
• Additional ice cubes or pieces of frozen fruit can be added through the  
feeder hole in the lid of the blender while the blender is running.  
• For best results, cut foods into similar sized pieces, ½–¾ inches  
in size.  
• If foods do not seem to be blending smoothly, use the pulse to chop,  
then blend continuously.  
• Allow hot foods to cool slightly before blending.  
Bread, Cookie or Cracker Crumbs: Break or cut bread, cookies or  
crackers into pieces ½ inch or less in size. For best bread results, use  
day-old bread (drier bread works best). Place bread, cookie or cracker  
pieces in blender jar. Select Purée and pulse to chop, then blend continu-  
ously until desired texture of crumbs is achieved. For best results process  
1 cup or less at a time.  
Crushing Ice: Add up to 10 standard ice cubes to the blender jar. Cover.  
Press the Ice Crush button, using short bursts, 10 times, or until cubes  
are the consistency of snow. Press STOP button. Pulse fewer times if  
coarsely chopped ice is desired.  
Grating Fresh Citrus Zest: For best results, blender jar and cutting  
assembly must be clean and dry. Remove zest from fruit in strips using a  
vegetable peeler; use a sharp knife to remove the bitter white pith from  
the underside of the zest. Cut strips in half. Process no more than 8 strips  
at a time (zest of 1 medium lemon). Add strips and 1 or more teaspoons of  
sugar or coarse salt (from recipe) to the blender jar. Cover blender jar.  
Select Purée; blend for 15–20 seconds. Press STOP button.  
• When using the Cuisinart® Supreme Super 600Blender to purée hot  
mixtures such as creamed soups and baby foods, strain the solids from  
the liquid, reserving the cooking liquid. Then place the cooked solids in  
the blender jar along with ½ to 1 cup of the reserved cooking liquid. Use  
the Pulse to chop, then blend until desired consistency/purée is  
Baby Food: Combine ½ cup cooked unseasoned or lightly seasoned  
vegetables, fruit or meat from the family meal with 3–4 tablespoons liquid  
(water, milk, fruit juice, broth, or cooking liquid) in the blender jar. Select  
Liquefy. Blend for 15–20 seconds until a smooth purée is reached. Add  
more liquid as necessary and process further until desired texture is  
reached. For “junior” type foods, select Purée and use the pulse. Always  
consult with your pediatrician/family physician concerning the best foods  
for your baby and when to introduce new foods to his/her diet.  
reached. Blending hot mixtures is often better done in several batches.  
• When blending hot foods/liquids, leave the feeder cap off or ajar to  
allow steam to be released to prevent the lid from popping up/off.  
Cover the lid with a clean dish towel and hold down to prevent it from  
lifting up.  
• When blending hot foods/liquids, make certain there is sufficient room  
for expansion during blending.  
• The blender is a perfect tool for creating baby foods and purées for  
special needs diets.  
• A quick way to clean the blender is to let it clean itself. Add about 2  
cups of warm water and a drop of liquid dish soap to the blender jar.  
Run the blender for about 30 seconds, until it is clean. Rinse thoroughly  
with warm water to remove all soap and allow to air dry.  
Grinding Hard Cheese: Cut cheese into ½-inch pieces; remove all outer  
hard rind. Place cheese in blender jar. Select Chop or Mix.  
Pulse to chop cheese, 10–12 times, and blend until desired grind is  
reached. For best results, grind no more than 3–4 ounces of cheese at  
a time.  
Whipping Cream: If possible, chill blender jar and cutting assembly in  
refrigerator for 15 minutes. Add 1 cup heavy or whipping cream to  
blender jar. Cover jar. Select Stir (1-second pulses) 20–30 times until  
cream is thickened. (Do not overprocess – bits of butter will begin to  
• Xanthan gum may be added to dressings and marinades to prevent  
separation.  
2
In the Pink Good Morning Smoothie  
RECIPES  
Fruit smoothies are a great way for non-breakfast eaters to start the  
day – this one is full of vitamins and antioxidants as well as flavor.  
Before starting any of these or your own recipes, make sure the  
Cuisinart® Supreme Super 600Blender is properly assembled. Follow  
the assembly directions on page 4 of this instruction booklet for correct  
blender assembly procedure.  
Makes 48 ounces (six 1-cup servings)  
3
small bananas (about 12 ounces), peeled, cut into  
¾-inch pieces  
cups fresh pink grapefruit sections  
(remove and discard seeds and bitter white pith)  
cup pomegranate juice*  
cup fat free or lowfat vanilla yogurt  
ounces frozen strawberries (about 20)  
Nutritional information is based on number of servings indicated. If a  
recipe produces a range of servings, it is based on the highest serving  
yield for that particular recipe. If a recipe has a lower fat option, that is the  
one used for nutritional analysis.  
2
¾
¾
8
DRINKS  
Place ingredients in blender jar in order listed. Pulse on Liquefy five times.  
Blend on Liquefy for 20 to 30 seconds until smooth and homogenous.  
Serve immediately or cover and refrigerate.  
Fresh Fruit Smoothie  
Layers of fresh fruit blend in just seconds to make this  
all-fruit smoothie.  
Nutritional information per 1-cup serving:  
Calories 130 (5% from fat) • carb. 31g • pro. 3g • fat 1g • sat. fat 0g  
• chol. 1mg • sod. 26mg • calc. 70mg • fiber 3g  
Makes six 8-ounce servings  
½
1½  
1
cup orange juice  
*You may use either freshly made pomegranate juice or purchased  
pomegranate juice. To prepare fresh pomegranate juice in your Cuisinart®  
Supreme Super 600Blender, remove the seeds from a fresh  
pomegranate. Place them in blender jar. Select Purée and blend until  
puréed. Press purée through a fine mesh strainer to remove seed  
particles. One average pomegranate will yield about ½ cup fresh  
pomegranate juice.  
cups cantaloupe, cut into 1-inch pieces  
medium banana, cut into ½-inch slices  
cup pineapple chunks (1-inch pieces)  
(fresh or canned, drained)  
cup navel orange segments, cut into 1-inch pieces  
cup strawberries, hulled and halved  
cup mango chunks (1-inch pieces)  
cup raspberries (fresh or frozen)  
cup blueberries (fresh or frozen)  
cup ice cubes (about 6 standard)  
¾
1
1
1
1
1
1
Breakfast Banana Berry Smoothie  
This meal in a smoothie is a perfect start to the day.  
Makes 3-½ cups  
Layer the ingredients in the blender jar in the order listed. Place cover on  
blender jar. Blend on Liquefy and process for about 25 to 30 seconds  
until smooth.  
1
1
frozen banana  
cup fresh strawberries  
1
cup frozen berries (raspberry or strawberry)  
cups orange juice or soymilk  
cup fat free vanilla yogurt  
Note: The riper the fruit, the sweeter the smoothie.  
1½  
½
1
Nutritional information per 8-ounce serving:  
Calories 138 (5% from fat) • carb. 33g • pro. 2g • fat 1g • sat. fat 0g  
• chol. 0mg • sod. 9mg • calc. 41mg • fiber 6g  
tablespoon protein powder (soy or whey)  
Place ingredients in the blender jar in the order listed. Place cover on  
blender jar. Blend on Liquefy and process for about 25 to 30 seconds  
until smooth.  
Nutritional information per ½-cup serving:  
Calories 70 (5% from fat) • carb. 12g • pro. 5g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 11mg • calc. 79mg • fiber 2g  
3
Berry, Pear & Ginger Smoothie  
Ginger adds a refreshing and different flavor to this smoothie.  
Makes about 6 cups  
Lemony Pineapple Slushy  
Not too tart, not too sweet, just refreshing.  
Makes about 5 cups  
¾
¾
2
cup cranberry juice  
cup pear nectar  
pears, ripe but firm (about 1 pound total), peeled, cored,  
cut into 1-inch pieces  
2
2
1
6
cups lemon sorbet  
cups fresh pineapple cubes (about 1-inch)  
banana, sliced (may freeze slices)  
ounces white grape juice or ginger ale*  
1
cup lowfat vanilla yogurt  
¾
½
8
cup frozen raspberries (or blueberries)  
teaspoon ginger (or ½ tablespoon candied ginger)  
ice cubes  
Garnish suggestions: Slices/wedges of fresh pineapple, sliced  
fresh strawberries  
Place all the ingredients in the blender jar in the order listed. Blend on  
Liquefy until completely smooth, thick and homogenous, about 20 to 30  
seconds. Serve immediately. Garnish as desired.  
Garnish: fresh raspberries, mint leaves  
Place all ingredients in blender jar in order listed. Blend on Liquefy for 30  
to 35 seconds, until smooth, creamy and completely emulsified.  
For an adult drink, add rum or vodka to taste or as a replacement for the  
juice or soda.  
Serve garnished with fresh raspberries and mint leaves.  
Nutritional information per 1-cup serving:  
Calories 210 (0% from fat) • carb. 55g • pro. 1g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 15mg • calc. 21mg • fiber 1g  
Nutritional information per 1-cup serving:  
Calories 129 (5% from fat) • carb. 22g • pro. 2g • fat 1g  
• sat. fat 0g • chol. 2mg • sod. 29mg • calc. 82mg • fiber 3g  
Dulce de Leche Shake  
The popular South American caramel spread is used to  
flavor this delicious shake.  
Mango Peach Citrus Frosty  
Using frozen peaches keeps the flavors of this frosty drink intense.  
Makes 5 cups  
Makes about 6 cups  
3
cups vanilla bean or French vanilla ice cream  
cups milk (whole or reduced fat)*  
cup dulce de leche (a very thick, Spanish/South American  
caramel sauce which can be found in well-stocked grocery  
and specialty food markets)  
2
cups fresh tangerine or orange sections  
(remove bitter white pith and seeds)  
cups (1 pound) mango pieces (¾-inch)  
ounces frozen sliced peaches  
1½  
1
3
2½  
8
2
cup juice (white grape, orange) or ginger ale*  
3
Garnish: Sugared pecans, sliced fresh peach or strawberry  
Optional garnishes: orange or kiwi slices, a sprig of fresh mint  
Place all the ingredients in the blender jar in the order listed. Blend on  
Liquefy until completely smooth, thick and homogenous, about 20 to 30  
seconds. Serve immediately.  
Place all the ingredients in the blender jar in the order listed. Blend on  
Liquefy until completely smooth, thick and homogenous, about 20 to 30  
seconds. Serve immediately. Garnish as desired.  
Serve in chilled martini glasses as a dessert drink. Garnish with chopped  
sugared pecans and a slice of fresh peach or strawberry.  
*Turn this into a frosty cocktail by substituting vodka or rum for the juice.  
*For an adult dessert drink, in addition to the milk add bourbon, rum,  
brandy or liqueur such as amaretto or Frangelico® – about ½ ounce per  
¾-cup shake.  
Nutritional information per ½-cup serving:  
Calories 67 (5% from fat) • carb. 17g • pro. 1g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 1mg • calc. 21mg • fiber 2g  
Nutritional information per 1-cup serving:  
Calories 262 (48% from fat) • carb. 29g • pro. 5g • fat 14g  
• sat. fat 8g • chol. 48mg • sod. 114mg • calc. 186mg • fiber 0g  
4
½
2
1
cup tequila  
cups frozen strawberries  
cup strawberry sorbet  
Strawberry Shake  
This shake really tastes like strawberries!  
Makes about 6 cups  
Place ingredients in blender jar in order listed. Place cover on blender jar.  
Blend on Liquefy and process for about 25 to 30 seconds until smooth.  
1
16  
1
cup milk  
ounces frozen strawberries, thawed  
cup strawberry ice cream  
cups vanilla ice cream  
Nutritional information per 1-cup serving:  
Calories 281 (1% from fat) • carb. 46g • pro. 1g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 8mg • calc. 24mg • fiber 3g  
2
Place milk and thawed strawberries in blender jar. Cover blender jar.  
Blend on Liquefy until homogenous 20 seconds. Add the strawberry and  
vanilla ice creams. Pulse on Liquefy about 3 to 4 times, and then blend  
again on Liquefy until smooth, about 40 seconds. Serve immediately.  
Sunshine Colada  
A play on the traditional piña colada – we have added mango,  
peaches and banana for variety.  
Nutritional information per 1-cup serving:  
Calories 179 (36% from fat) • carb. 26g • pro. 4g • fat 7g  
• sat. fat 3g • chol. 29mg • sod. 74mg • calc. 147mg • fiber 2g  
Makes 5 cups  
1½  
cups orange-peach-mango juice  
(orange juice may be substituted)  
ounces dark rum  
5
Maple Almond Vanilla Shake  
2
1
1
1
cups fresh pineapple, cut into 1-inch pieces  
mango, cut into cubes (about 1½ cups)  
cup frozen peaches, cut into 1-inch pieces  
banana, cut into 1-inch pieces  
cup cream of coconut  
Maple syrup and a touch of almond perk  
up the traditional vanilla shake.  
Makes about 6 cups  
¼
2
4
5
1
cups milk (can use lowfat)  
cups vanilla ice cream  
tablespoons pure maple syrup  
teaspoon pure almond extract  
Place ingredients in blender jar in order listed. Place cover on blender jar.  
Blend on Liquefy for about 25 to 30 seconds until smooth.  
Nutritional information per 1-cup serving:  
Calories 217 (13% from fat) • carb. 32g • pro. 2g • fat 3g  
• sat. fat 2g • chol. 0mg • sod. 10mg • calc. 17mg • fiber 3g  
Place all the ingredients in the blender jar in the order listed. Blend on  
Liquefy until completely smooth, thick and homogenous, about 20 to 30  
seconds. Serve immediately.  
Nutritional information per 1-cup serving:  
Calories 261 (38% from fat) • carb. 36g • pro. 6g • fat 11g  
• sat. fat 7g • chol. 46mg • sod. 120mg • calc. 233mg • fiber 0g  
Grasshoppers  
Serve Grasshoppers as an after-dinner treat. For a non-alcoholic  
version, use mint and clear chocolate syrups found in coffee bars.  
Makes about 3 cups – 6 servings  
Strawberry Margarita  
2
¼
4
4
6
cups vanilla ice cream  
cup heavy cream  
ounces green crème de menthe  
ounces white crème de cacao  
ice cubes  
Using frozen strawberries instead of ice prevents this drink from  
having a watered down flavor.  
Makes 4 cups  
6
tablespoons fresh lime juice  
cup orange juice  
½
¼
cup Triple Sec  
5
Garnish: Fresh mint leaves, chocolate cookies, mini chocolate  
morsels  
¼
¼
¼
teaspoon ground coriander  
teaspoon ground cumin  
teaspoon ground white pepper  
Place ingredients in blender jar in order listed. Place cover on blender jar.  
Blend on Liquefy and process for about 25 to 30 seconds until smooth.  
Place all ingredients in the blender jar in the order listed. Blend on Purée  
for 35 to 45 seconds until smooth, creamy and homogenous. Chill if not  
serving immediately.  
Garnish and serve in chilled martini glasses.  
Nutritional information per ½-cup serving:  
Calories 369 (38% from fat) • carb. 38g • pro. 2g • fat 16g  
• sat. fat 10g • chol. 58mg • sod. 63mg • calc. 84mg • fiber 0g  
Serving suggestions – garnish with diced tomato, chopped jalapeño  
peppers and slices of avocado.  
White Russian  
A deliciously creamy dessert drink for adults.  
Makes 6 cups  
Nutritional information per ½-cup serving:  
Calories 119 (65% from fat) • carb. 8g • pro. 3g • fat 9g  
• sat. fat 2g • chol. 2mg • sod. 182mg • calc. 72mg • fiber 3g  
2
cups whole milk (may use lowfat)  
cup Kahlua® or other coffee-flavored liqueur  
cup vodka, preferably vanilla-flavored  
cups vanilla ice cream  
Chipotle Roasted Tomato Soup  
½
½
3
This slightly spicy, slightly smoky tomato soup would be great  
with a grilled cheese sandwich.  
Makes 6 cups  
Place ingredients in blender jar in order listed. Place cover on blender jar.  
Blend on Liquefy and process for about 25 to 30 seconds until smooth  
and creamy.  
1
2
1
1
½
¼
1
can (35 ounces) plum tomatoes in heavy sauce  
tablespoons extra virgin olive oil, divided  
tablespoon unsalted butter  
cup chopped (½-inch pieces) onion  
cup sliced carrots (½-inch thick)  
cup sliced celery (½-inch thick)  
teaspoon oregano  
Nutritional information per 1-cup serving:  
Calories 307 (29% from fat) • carb. 31g • pro. 5g • fat 10g  
• sat. fat 6g • chol. 41mg • sod. 100mg • calc. 185mg • fiber 0g  
½
½
2½  
¼
1
teaspoon ground coriander  
teaspoon ground cumin  
cups chicken stock  
cup white rice  
teaspoon kosher salt  
SOUPS  
Cool, Creamy Avocado and Cucumber Soup  
This chilled soup requires no cooking and is perfect for  
a hot summer day.  
1-2  
teaspoons chipotle peppers with sauce (from a can)  
Makes 6 cups  
Preheat oven to 300°F. Line a baking sheet with sides with parchment.  
Drain tomatoes and reserve sauce. Cut tomatoes in half lengthwise and  
place cut side up in a single layer on prepared baking sheet. Drizzle with  
1 tablespoon olive oil and roast for 1½ hours.  
1
3
medium-large cucumber, peeled, seeded,  
and cut into ½-inch pieces  
medium avocados (7-8 ounces each), peeled, seeded,  
and cut into ¾-inch pieces  
2
1
ounces chopped shallots (about 6 tablespoons)  
medium jalapeño pepper, stemmed, seeded,  
and cut into ½-inch pieces  
cups buttermilk  
cup chicken or vegetable stock (cool)  
tablespoons fresh lime juice  
Place butter and remaining olive oil in a large saucepan. Heat on  
medium-high until butter is melted. Add onions, carrots, and celery.  
Reduce heat to low and cook until vegetables are softened and  
translucent, about 4 to 5 minutes. Add oregano, coriander and cumin.  
Cook for 2 to 3 minutes until herbs are aromatic. Add reserved tomato  
liquid, roasted tomato halves, chicken stock, rice, and salt. Bring to a boil,  
then reduce heat to low and simmer, loosely covered, for 20 minutes.  
2½  
¾
3
½-1  
teaspoon kosher salt (to taste)  
6
Strain the solids from the cooking liquid, reserving liquid. Place solids  
and 1 cup of the cooking liquid in the blender jar with the chipotle  
peppers. Cover and blend on Purée for 20 to 30 seconds until completely  
emulsified, smooth and homogenous. Return purée to clean saucepan  
and stir in reserved cooking liquid. Reheat if necessary.  
mushrooms are browned, crispy and about half their original size. Let  
cool and reserve to use as “croutons” for the soup.  
Place the dried mushrooms in a heatproof bowl. Cover with boiling water  
and let stand until softened, about 20 to 30 minutes. Drain, reserving the  
soaking liquid. Pour the soaking liquid through a coffee filter set in a  
strainer to remove any impurities and reserve.  
Note: Recipe may be doubled – blend to purée in 2 batches.  
Nutritional information per 1-cup serving:  
Calories 212 (45% from fat) • carb. 26g • pro. 5g • fat 11g  
• sat. fat 3g • chol. 5mg • sod. 973mg • calc. 60mg • fiber 4g  
Heat the butter in a 5-quart Dutch oven type pan over medium heat. Add  
the leeks, onion, celery, and garlic. Cook until tender and translucent,  
about 3 to 5 minutes. Add the sliced mushrooms and thyme. Cook over  
medium-low heat until mushrooms are tender and have given up most of  
their liquid, about 15 to 20 minutes. Stir in the sherry and cook until  
reduced to about 1 tablespoon. Add enough chicken stock to the reserve  
mushroom soaking liquid to make 5 cups and add to the vegetable  
mixture with the potato and salt. Cover loosely and bring to a boil.  
Reduce heat to low, and simmer, loosely covered until potato is tender,  
about 20 minutes. Stir in pepper and lemon juice. Let stand 5 minutes.  
Strain the solids from the liquid, reserving all liquid. Have a large clean  
saucepan ready.  
Creamy Mushroom Soup with  
Roasted Mushroom “Croutons”  
Porcini mushrooms add extra flavor to the soup, and the Roasted  
Mushroom “Croutons” make a flavorful garnish.  
Makes 8 cups  
For the Roasted Mushroom “Croutons”  
2
1
1
tablespoons extra virgin olive oil  
pound sliced mushrooms  
teaspoon kosher salt  
Place half the solids in the blender jar with 1½ cups of the liquid. Cover  
and blend on Purée until smooth, creamy and homogenous, about 30 to  
40 seconds. Transfer to the clean saucepan and repeat with remaining  
solids and 1½ cups of the liquid. Combine with puréed mixture in  
saucepan. Stir in any remaining liquid, and half-and-half or light cream.  
Place over low heat to reheat to serving temperature. Serve hot and  
sprinkle with Roasted Mushroom Croutons.  
For the Creamy Mushroom Soup  
2
2
4
2
1
½
2
1
ounces dried porcini mushrooms  
cups boiling water  
Nutritional information per 1-cup serving:  
tablespoons unsalted butter  
cups sliced leeks (½-inch thick)  
cup chopped onion (½-inch pieces)  
cup sliced celery (½-inch thick)  
cloves garlic, peeled, smashed and cut in half  
pound sliced mushrooms  
Calories 206 (44% from fat) • carb. 23 • pro. 6g • fat 11g  
• sat. fat 5g • chol. 18mg • sod. 715mg • calc. 47mg • fiber 4g  
Roasted Beet & Tomato Soup with Tarragon  
1
teaspoon thyme  
cup dry sherry  
This is a “slow food” soup. It takes a while, but roasting the beets  
and tomatoes concentrates the flavors and color in this vivid ruby red  
soup that is scented with just a hint of tarragon. This soup may be  
served hot or chilled – add a dollop of sour cream or a drizzle of  
heavy cream if you are feeling indulgent.  
1
3
3 to 4 cups chicken stock or broth  
8
1
ounces russet potato, peeled and cut into 1-inch pieces  
teaspoon kosher salt  
¼
2
¼
teaspoon ground white pepper  
tablespoons fresh lemon juice  
cup half-and-half or light cream  
Makes 8 cups  
2
1
pounds red beets, stems cut to 3 inches in length,  
greens reserved for another use or discarded  
can (35 ounces) Italian plum tomatoes, drained,  
juices reserved  
tablespoons unsalted butter  
cups chopped (½-inch pieces) onions  
Preheat oven to 400°F. Line a baking sheet with parchment and drizzle  
with half the olive oil. Arrange the mushrooms in a single layer, drizzle  
with remaining olive oil and sprinkle with salt. Toss to coat, then arrange  
in a single layer again. Place in preheated oven and roast until  
2
2
7
½
3
1½  
4
4-5  
1
cup sliced (½-inch thick) celery  
cloves garlic, peeled and halved lengthwise  
teaspoons tarragon  
ounces russet potato, peeled and cubed (¾-inch cubes)  
cups chicken stock or broth  
¼
2
teaspoon ginger  
pounds 1-inch butternut squash cubes  
(weigh after peeling, seeding and cubing)  
ounces apples, peeled, cored and cut in wedges  
tablespoons white rice  
12  
3
5
teaspoon kosher salt  
cups chicken stock  
¼
teaspoon freshly ground white pepper  
1
½
teaspoon kosher salt  
teaspoon freshly ground pepper  
Optional garnishes: Sour cream or heavy cream, sprigs of fresh  
tarragon  
Garnish: chopped sugared nuts and minced apple  
Preheat oven to 425°F. Scrub the beets and wrap in a double thickness of  
aluminum foil. Place in hot oven and roast until tender when tested with a  
knife, about 2 to 2½ hours, depending on the size of the beets. Preheat a  
second oven to 300°F. Line a jelly-roll pan with parchment. Cut tomatoes  
in half lengthwise and arrange in a single layer on the prepared pan.  
Roast tomatoes for 1 hour.  
Melt the butter over medium heat in a 6-quart sauté pan. Add the onions  
and celery, and cook for 2 to 3 minutes, until the vegetables are  
translucent. Add the curry powder and ginger, cooking for 5 to 6 minutes  
longer over low heat until the vegetables are softened and the spices are  
fragrant. Add the butternut squash, apples, and rice. Stir to coat with the  
butter and spices and cook for about 1 minute. Add the chicken stock,  
salt, and pepper. Bring soup to a boil and then reduce to simmer. Simmer  
for about 40 to 45 minutes, until vegetables are very tender.  
Melt butter in a 5- or 6-quart Dutch oven style stockpot over medium  
heat. When melted, add onions, celery, and garlic. Cook, stirring  
frequently, until translucent, about 3 to 5 minutes. Stir in tarragon, reduce  
heat to low, cover loosely and cook for 10 minutes. Add the reserved  
tomato juices and enough chicken stock to make 6 cups of liquid in total  
and the cubed potato. Raise the heat to high and bring to a boil. Reduce  
heat to low, cover loosely and simmer for 1 hour. Stir in salt and pepper.  
Remove from heat and let stand 5 minutes.  
Strain the solids from the liquid, reserving all liquid. Have a large clean  
saucepan ready.  
Place half the solids in blender with 1½ cups of the liquid. Cover and  
blend on Purée until smooth, creamy and homogenous, about 30  
seconds. Transfer to the clean saucepan and repeat with remaining solids  
and liquid.  
Strain the solids from the liquid, and transfer all but 2 cups of the cooking  
liquid to a clean pot. Place half the cooked vegetables in the blender jar  
with 1 cup of the cooking liquid. Blend on Purée until smooth and  
homogenous, about 25 to 30 seconds. Transfer to the pot of cooking  
liquid and stir. Repeat with the remaining vegetables and cup of cooking  
liquid. Add to soup in pot and stir to blend. Serve hot or chilled. If serving  
hot, keep warm over low heat until ready to serve. Garnish as desired.  
Nutritional information per 1-cup serving:  
Calories 104 (21% from fat) • carb. 21g • pro. 2g • fat 3g  
• sat. fat 1g • chol. 6mg • sod. 142mg • calc. 55mg • fiber 3g  
Creamy Potato Leek Soup  
This versatile soup may be served hot or chilled.  
Makes six servings  
Nutritional information per 1-cup serving:  
Calories 146 (21% from fat) • carb. 24g • pro. 6g • fat 4g  
• sat. fat 2g • chol. 8mg • sod. 772mg • calc. 65mg • fiber 6g  
2
medium leeks, white and tender green only,  
sliced horizontally and cut into ½-inch pieces  
tablespoon unsalted butter  
Curried Butternut Squash & Apple Soup  
1
1
¼
2
small onion (3-4 ounces), peeled and cut into ½-inch pieces  
teaspoon thyme  
medium russet potatoes (about ¾ pound total), peeled,  
cut into 1-inch slices  
A delicious autumn or winter soup – this one is a perfect  
first course for a holiday dinner.  
Makes approximately 10 cups of soup  
2
tablespoons unsalted butter  
cups chopped onions  
cup thinly sliced celery (approximately 1 medium stalk)  
teaspoons curry powder  
1½  
¾
1
cups fat free, low-sodium chicken stock or broth  
cup water  
teaspoon kosher salt  
1½  
1
3
2
8
½
¾
teaspoon white pepper  
cup half-and-half  
Preheat oven to 400˚F.  
Lightly coat a baking sheet with 2 tablespoons of olive oil and place the  
tomatoes, peppers, shallots, and garlic cloves on it. Roast for about 35 to  
40 minutes until all vegetables are browned and soft. Place them in a  
bowl and cover tightly with plastic wrap. Let vegetables cool and steam  
to loosen skins, about 25 minutes. Once cool, peel the skins off  
vegetables, remove and discard seeds. Roughly chop. Reserve.  
Place leeks in a medium bowl and add cold water. Swirl, then let stand for  
minutes. Lift leeks from the water without disturbing the sand/sediment  
collected in the bowl; allow to drain completely.  
Melt butter in a large (4-quart) saucepan over medium heat. Add the  
drained leeks, onion, and thyme. Let cook until vegetables are softened,  
3 to 5 minutes – do not brown. Add potatoes, stock, and water; cover and  
bring to a boil over medium high heat. Reduce heat to low, and simmer,  
uncovered, until potatoes are soft, about 10 to 15 minutes.  
When the vegetables are almost cool, heat remaining 2 tablespoons of  
olive oil in a 3-quart sauté pan over medium heat. Add bread cubes and  
toss in oil to toast until slightly golden, about 3 minutes. Stir in almonds.  
Stir in tomatoes, peppers, shallot, and garlic and cook for about another  
2 minutes. Add the sherry vinegar and the sherry, scraping up any bits  
that are stuck to the bottom of the pan. Reduce liquid by half. Add the  
stock and paprika and bring to a boil. Reduce to simmer for about 10  
minutes. Stir in salt and pepper to taste.  
Drain vegetables, reserving cooking liquid. Place vegetables in blender  
jar. Add 1 cup cooking liquid; return remaining cooking liquid to  
saucepan. Cover blender jar. Blend on Purée until totally smooth, about  
30 to 40 seconds. Stir vegetable purée into stock in saucepan and reheat  
over medium low heat. Add salt, pepper and half-and-half. Serve hot, or  
chill and serve as vichyssoise.  
Place contents of pan into the blender jar. Secure the lid tightly with a  
dishtowel and your hand. Blend on Purée for 40 seconds. Serve  
immediately or place in resealable container and refrigerate for up to  
one week.  
Nutritional information per 1-cup serving:  
Calories 132(37% from fat) • carb. 18g • pro. 3g • fat 6g  
• sat. fat 3g • chol. 16mg • sod. 369mg • calc. 56mg • fiber 3g  
Nutritional information per ½-cup serving:  
Calories 127 (67% from fat) • carb. 9g • pro. 2g • fat 10g  
• sat. fat 1g • chol. 0mg • sod. 213mg • calc. 40mg • fiber 2g  
SAUCES, DRESSINGS, MARINADES  
Mole Sauce  
Romesco Sauce  
This traditional Mexican dark reddish-brown sauce is most often  
served with poultry, but is also delicious with pork.  
This sauce of Spanish origin is delicious served with grilled chicken,  
vegetables, or even grilled seafood.  
Makes 4 cups  
Makes 3½ cups sauce  
2
1
3
2
¼
¼
¼
1
1
¼
2
tablespoons olive oil  
medium onion (about 5 ounces), diced  
cloves garlic, chopped  
tablespoons chili powder  
teaspoon cinnamon  
5
2
12  
2
5
1½  
½
3
3
1
tablespoons extra virgin olive oil  
pounds tomatoes, sliced in half  
ounces sweet red peppers sliced in half  
shallots, unpeeled  
garlic cloves, unpeeled  
teaspoon cumin  
cups white bread cubed (about 1-inch cubes)  
cup roasted almonds, chopped  
tablespoons sherry vinegar  
tablespoons sherry  
cup chicken or vegetable stock  
teaspoon paprika  
teaspoon ground coriander  
teaspoon kosher salt  
corn tortilla, cut into small pieces  
cup toasted almonds  
tablespoons natural peanut butter  
cans (4.5 ounces each) chopped green chiles  
can (28 ounces) diced tomatoes, liquid drained  
cups chicken broth  
¾
¾
2
1
1¼  
teaspoon kosher salt  
fresh ground pepper  
9
¼
1
2
cup raisins  
teaspoon granulated sugar  
tablespoons unsweetened cocoa  
vegetables are softened, 6 to 8 minutes. Stir in the roasted red pepper,  
wine, tomato paste, and tomatoes. Bring to a boil, then reduce heat and  
simmer for 35 to 40 minutes, loosely covered. Uncover and simmer for 15  
to 20 minutes longer to thicken. Turn off heat and let sit 5 minutes.  
Heat the olive oil in a 3½-quart sauté pan over medium heat. Add the  
diced onions and sauté gently until the onions are soft and translucent,  
about 5 to 8 minutes. Turn heat to low and add chopped garlic, stir until  
coated with oil and fragrant. Add the chili powder, cinnamon, cumin,  
coriander, and salt. Stir until the spices are well distributed and the  
onions and garlic are coated, about 1 minute.  
Strain the solids from the liquids, and return the liquid to the saucepan.  
Place the solids in the blender jar with ½ cup of the cooking liquid. Cover  
the blender jar. Select Liquefy and press Pulse 10 times to chop. Use a  
plastic spatula to scrape the sides of the blender jar. Blend for 30 to 40  
seconds, until smooth. Return the puréed tomato mixture to the liquid in  
the saucepan and reheat gently over medium low heat. Add salt and  
pepper.  
Stir in the chopped tortilla and almonds. Stir in the peanut butter. Add the  
green chiles, diced tomatoes, chicken stock, raisins, sugar, and cocoa.  
Stir and allow to simmer over low heat for about 45 minutes.  
Nutritional information per ½-cup serving:  
Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g  
• sat. fat 0g • chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g  
Place all ingredients in the blender jar. Blend on Purée for about 40  
seconds until completely homogenous. Use immediately or keep in  
refrigerator in an airtight container for up to one week.  
Red Pepper Coulis  
Use Mole Sauce with cooked (sautéed or grilled) chicken or shrimps, or  
add leftover shredded turkey or chicken to Mole Sauce, heat through, and  
serve over rice with garnishes of diced avocado and shredded Monterey  
Jack cheese.  
This coulis combines the sweet taste of the red pepper with its  
roasted counterpart to create a flavor-packed, yet healthy sauce,  
perfect for grilled vegetables, chicken and seafood.  
Nutritional information per 1/3-cup serving:  
Calories 113 (49% from fat) • carb. 12g • pro. 3g • fat 7g  
• sat. fat 1g • chol. 0mg • sod. 584mg • calc. 35mg • fiber 3g  
Makes about 2 cups  
2
pounds sweet red peppers  
(approximately 5 medium peppers)  
cloves garlic, unpeeled  
5
1
1
1
Rustic Tomato Sauce  
This is a great basic tomato sauce that is ready in less than an hour.  
Makes about 8 cups  
shallot (about 1 ounce)  
teaspoon unsalted butter  
teaspoon extra virgin olive oil  
tablespoons white wine  
2
1
¼
¼
cup chicken stock or broth  
teaspoon fresh lemon juice  
teaspoon kosher salt  
1
1
2
2
tablespoon extra virgin olive oil  
onion (8 ounces), peeled and cut into ½-inch pieces  
carrots (4 ounces), peeled and cut into ½-inch pieces  
ribs celery, trimmed and cut into ½-inch pieces  
cloves garlic, peeled  
freshly ground pepper to taste  
4
1
1
teaspoon dried oregano  
teaspoon dried basil  
Preheat oven to 425°F.  
Place 2 of the 5 (or half the original amount) peppers on a baking sheet  
with 5 cloves of garlic. Roast in preheated oven for 15 minutes. Remove  
the garlic cloves and place in a small heatproof bowl. Return baking tray  
to oven and continue roasting peppers for an additional 30 minutes,  
turning peppers a few times to ensure even browning. When peppers are  
charred evenly, place in the bowl with the garlic and cover tightly with  
plastic wrap. Let peppers cool and steam to loosen skins, at least 30  
minutes. Once cool, peel the skins and remove seeds and discard.  
Reserve cleaned peppers with peeled garlic cloves (may store the  
4
½
2
3
½
¼
roasted red bell peppers, cut into 1-inch pieces  
cup dry white wine (such as vermouth)  
tablespoons tomato paste  
cans (15 ounces) recipe-ready diced tomatoes with juices  
teaspoon kosher salt  
teaspoon freshly ground black pepper  
In a 3¾-quart saucepan, heat the olive oil over medium heat. Add the  
onion, carrots, celery, garlic, and basil. Cover loosely and cook until the  
10  
peppers and garlic together in plastic food storage bag overnight in  
refrigerator). Chop the remaining peppers into 1-inch pieces.  
Raspberry Vinaigrette  
Try this pink dressing on a salad of baby spinach. Sprinkle with some  
crumbled chèvre and dried cranberries to finish.  
Place the shallot in the food processor attachment bowl fitted with the  
chopping blade. Select Liquefy and press Pulse until finely chopped,  
about 10 pulses. Reserve. Heat butter and olive oil in a 3-quart sauté pan  
over medium heat. Add chopped shallots, sauté for about 2 minutes,  
being careful not to pick up any color. Add the chopped raw peppers stir  
to coat with oil. Reduce heat to low and cover. Allow peppers to sweat  
over low heat for about 30 minutes until tender, stirring occasionally.  
Remove lid from pan and increase heat slightly. Add wine and stir until  
liquid is mostly evaporated, about 2 minutes. Add chicken stock, bring to  
a simmer and reduce by half, about 5 minutes.  
Makes about 3 cups  
zest of ½ lemon (color only, no bitter white pith)  
clove garlic, peeled  
small shallot, peeled, quartered  
teaspoons kosher salt  
teaspoon thyme  
teaspoon freshly ground pepper  
cup raspberry vinegar  
cup fresh lemon juice  
cup fresh or thawed frozen raspberries  
tablespoons honey  
1
1
1½  
1
½
2
3
¼
½
2
Place the cooked peppers with the reserved roasted peppers (discard  
garlic or reserve for later use) in the blender jar. Add salt and lemon juice.  
Select Purée and blend for about 30 seconds. Taste and adjust  
seasonings as desired.  
1
teaspoon xanthan gum* (optional – but helps keep  
vinaigrette from separating)  
cup walnut oil  
Nutritional information per ¼-cup serving:  
Calories 51 (21% from fat) • carb. 9g • pro. 2g • fat 1g  
• sat. fat 0g • chol. 1mg • sod. 103mg • calc. 16mg • fiber 2g  
1
¾
cup canola oil  
Place the zest, garlic, shallot, salt, thyme, and pepper in the blender jar.  
Pulse using Chop, 5 to 10 times to begin chopping garlic, shallot and  
zest. Add remaining ingredients in order listed. Blend on Liquefy until  
completely emulsified and homogenous, about 20 to 30 seconds.  
Transfer to a resealable storage container. Let stand 30 minutes before  
using to allow flavors to develop and blend. If not using immediately,  
refrigerate. Remove from refrigerator 30 minutes before using.  
Basic Vinaigrette  
This basic vinaigrette is perfect for a crisp green salad.  
Makes about 1½ cups; can be doubled or tripled  
1
2
½
1
clove garlic, peeled  
tablespoons Dijon-style mustard  
cup wine vinegar  
*Can be found in most well-stocked natural foods or health food stores.  
Xanthan gum is a naturally derived stabilizer that is produced from the  
fermentation of corn syrup. Often used in baking breads, xanthan gum  
will help stabilize marinades, vinaigrettes and salad dressings and prevent  
them from separating. It is an optional ingredient.  
teaspoon kosher salt  
½
teaspoon freshly ground pepper  
cup extra virgin olive oil  
cup vegetable oil  
2
3
2
3
Nutritional information per tablespoon:  
Calories 75 (93% from fat) • carb. 1g • pro. 0g • fat 8g  
• sat. fat 1g • chol. 0mg • sod. 42mg • calc. 2mg • fiber 0g  
Place the garlic, mustard, vinegar, salt, and pepper in the blender jar.  
Blend on Liquefy for 10 to 15 seconds. With the machine on, add the oils  
in a slow, steady stream through pour lid. Continue to blend for an  
additional 20 to 30 seconds until completely emulsified.  
You may change the Basic Vinaigrette by using a different flavor of  
vinegar, mustard or oil. Try using fresh lemon juice and a little honey for a  
honey-mustard vinaigrette. Add fresh herbs, sun-dried tomatoes, or pesto  
for other flavor changes.  
Nutritional information per tablespoon:  
Calories 109 (97% from fat) • carb. 1g • pro. 0g • fat 12g  
• sat. fat 2g • chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g  
11  
smooth, thick and homogenous. Transfer to a resealable jar or bowl and  
stir in the remaining tablespoon of rosemary. Let stand for 30 minutes or  
longer for flavors to blend before using.  
Creamy Blue Cheese Dressing  
Thick and creamy, this dressing is wonderful served over a  
wedge of chilled iceberg lettuce, and is thick enough that it  
can be used as a dip for crudités.  
Keep marinade properly refrigerated until ready to use. Use to marinate  
meats and vegetables for grilling or roasting.  
Makes 3½ cups  
*Xanthan gum is a naturally derived stabilizer that is produced from the  
fermentation of corn syrup. Often used in baking breads, xanthan gum  
will help stabilize marinades, vinaigrettes and salad dressings and prevent  
them from separating. It is an optional ingredient.  
¼
½
1
1
1
6
½
ounce shallot (about ½ shallot), cut into ¼-inch pieces  
cup buttermilk  
cup sour cream  
cup mayonnaise  
Nutritional information per 2 tablespoons:  
Calories 94 (42% per serving) • carb. 13g • pro. 1g • fat 5g  
• sat. fat 0g • chol. 0mg • sod. 338mg • calc. 89mg • fiber 0g  
tablespoon lemon juice  
ounces crumbled blue cheese  
teaspoon kosher salt  
freshly ground pepper  
Place shallot pieces in blender jar. Pulse on chop 4 to 5 times. Add  
remaining ingredients to the blender jar. Blend on Purée until smooth and  
homogenous, about 15 to 20 seconds. Serve immediately or store in  
refrigerate for up to one week. If desired, reserve half the crumbled blue  
cheese and stir in for texture.  
SAVORIES  
Bacon & Cheddar Pie  
Baked in a stoned wheat cracker crust rather than a traditional  
pastry crust, this quiche-like pie makes a simple supper when  
served with a salad.  
Nutritional information per 2 tablespoons:  
Calories 99 (90% from fat) • carb. 1g • pro. 2g • fat 10g  
• sat. fat 3g • chol. 12mg • sod. 160mg • calc. 47mg • fiber 0g  
Makes one 9-inch deep-dish pie, about 12 servings  
5
¼
1
ounces stoned wheat crackers, broken into 1-inch pieces  
cup unsalted butter, melted  
medium (4 ounces) onion, peeled and cut into  
½-inch pieces  
Molasses Rosemary Marinade  
This marinade is very good with chicken, duck or pork, as well as  
shrimp, scallops, salmon (roasted or grilled), tuna or swordfish for the  
grill. It also makes a nice finishing sauce for sautéed cippolini onions  
or other sautéed root vegetables.  
1½  
3
1
½
½
¼
12  
8
cups light cream  
large eggs  
teaspoon Worcestershire sauce  
teaspoon dry mustard  
teaspoon kosher salt  
teaspoon freshly ground pepper  
ounces shredded extra-sharp Cheddar cheese  
ounces bacon, cooked crispy and crumbled  
Makes about 2 cups marinade  
1
1
¼
2
1
½
½
ounce peeled shallot, cut in ½-inch pieces  
clove garlic, peeled and halved  
teaspoon freshly ground black pepper  
tablespoons dry rosemary, divided  
tablespoon chipotle chile peppers, with adobo sauce  
cup maple syrup  
Preheat oven to 325°F.  
cup molasses  
Place a third of the stoned wheat crackers in the blender jar. Pulse using  
Chop, until finely ground, about 15 pulses. Transfer to a 9-inch deep-dish  
pie plate. Repeat until all crackers are ground. Stir the melted butter into  
the cracker crumbs and press the butter-coated cracker crumbs evenly  
over the bottom and sides of the pie plate. Place in the preheated 325°F  
oven for 10 minutes. Remove from oven and place on a rack. Let cool  
slightly.  
½
cup soy sauce  
cup canola or grapeseed oil  
teaspoon xanthan gum*  
1
3
1
Place the shallot, garlic and pepper in the blender jar. Pulse on chop  
about 3 to 4 times. Add 1 tablespoon of the rosemary and the remaining  
ingredients in the order listed. Blend on Liquefy for 20 to 30 seconds until  
12  
Place the onion, cream, eggs, Worcestershire sauce, dry mustard, salt,  
and pepper in the blender jar. Blend using Mix for 15 to 20 seconds.  
To roast garlic - place peeled garlic cloves in a double thickness of  
aluminum foil, toss with a tablespoon of olive oil and fold the foil to seal.  
Place in a preheated 375°F oven for 30 to 40 minutes, until tender and  
browned. Roasted garlic will keep in a tightly covered container in the  
refrigerator for about a week.  
Place half the shredded cheese in a layer in the bottom of the slightly  
cooled crumb crust. Top with an even layer of the bacon, and finish with  
the remaining shredded cheddar cheese. Pour the egg mixture slowly  
over the top.  
Welsh Rarebit  
Place in the preheated 325°F oven for 60 to 75 minutes, until puffed,  
browned and custard is set. Let stand 15 minutes before cutting.  
Also known as “Welsh Rabbit,” this cheese sauce is traditionally  
served over toast points or toasted English muffin halves. A slice of  
tomato can be placed on the toast first for “high tea” and it can also  
be put under the broiler for a few moments. We have also found that  
this recipe is delicious served over steamed broccoli or cauliflower, a  
baked potato, or it could be tossed with cooked pasta shapes to  
make a macaroni and cheese dish.  
Nutritional information per serving:  
Calories 441 (80% from fat) • carb. 10g • pro. 12g • fat 39g  
• sat. fat 20g • chol. 141mg • sod. 489mg • calc. 252mg • fiber 1g  
Perfect Popovers  
Makes 4 cups  
Impress your guests with these deceivingly simple popovers that are  
mixed in a matter of seconds in your Cuisinart® blender.  
2¼  
cups whole milk or evaporated lowfat milk  
(not reconstituted)  
Makes 18 popovers  
2
3
1
1
½
1
large eggs  
tablespoons unbleached all-purpose flour  
tablespoon Dijon-style mustard  
teaspoon Worcestershire sauce  
teaspoon kosher salt  
pound shredded sharp or extra-sharp Cheddar cheese  
paprika (for dusting on top)  
6
2
large eggs  
cups all-purpose flour  
2
½
6
cups evaporated fat free milk, not reconstituted  
teaspoon kosher salt  
tablespoons unsalted butter, melted  
Place the eggs, flour, milk and salt in the blender jar in the order listed;  
cover blender jar. Blend on Purée for 15 seconds. Scrape the sides of the  
jar if needed. With the blender running, add the melted butter in a steady  
stream and blend for an additional 15 to 20 seconds. Let batter rest for 30  
to 40 minutes before continuing.  
Heat the milk in a saucepan until simmering (just bubbles are just  
breaking at the surface) – this may also be done in a microwave.  
Place the eggs, flour, mustard, Worcestershire sauce, and salt in the  
blender jar. Blend on Mix for 15 to 20 seconds. Scrape the sides of the  
blender jar. Add the shredded cheese and blend on Purée. With the  
blender running, add the hot milk in a slow steady stream through the  
opening in the lid. Blend on Purée until smooth and homogenous, about  
30 to 40 seconds.  
Preheat oven to 425°F. Thoroughly coat eighteen ½-cup popover, custard,  
or muffin cups with cooking spray or melted butter.  
Divide the batter evenly among the prepared pans. Bake in the preheated  
oven for 20 minutes, then reduce oven temperature to  
375°F. Bake for another 20 minutes, until puffy and nicely browned.  
Use a cake tester to pierce each popover several times and bake for  
an additional 5 minutes. Remove from oven, loosen from pans with a  
thin-blade knife and gently lift out. Serve hot.  
Pour the mixture into a medium (2¾-quart) saucepan. Place over medium  
heat, and cook, stirring constantly with a whisk until creamy, smooth and  
thickened, about 15 to 20 minutes.  
Serve over toast points or toasted English muffin halves. Dust with  
paprika before serving.  
Nutritional information per popover:  
Calories 126 (37% from fat) • carb. 14g • pro. 6g • fat 5g  
• sat. fat 3g • chol. 79mg • sod. 91mg • calc. 93mg • fiber 0g  
Nutritional information per ¼-cup serving:  
Calories 156 (67% from fat) • carb. 3g • pro. 10g • fat 12g  
• sat. fat 7g • chol. 74mg • sod. 272mg • calc. 250mg • fiber 0g  
Variation  
Roasted Garlic Popovers – add 2 tablespoons peeled roasted garlic  
cloves to the blender with the ingredients listed.  
13  
Pumpkin Filling  
Savory Crêpes  
2
½
1
large eggs  
cup brown sugar  
can (12 ounces) evaporated fat free milk  
can (15-16 ounces, 1½ cups) solid pack pumpkin  
(not pie filling)  
This is a great all-purpose crêpe, ready for your favorite fillings  
Makes 5 cups crêpe batter, about 20 crêpes  
1
6
1½  
1
2
½
1
eggs  
cups unbleached, all-purpose flour  
teaspoon kosher salt  
cups milk  
cup unsalted butter, melted  
tablespoon fresh chives, finely minced  
1
¼
1
tablespoon cornstarch  
cup maple syrup  
tablespoon vanilla extract  
teaspoon cinnamon  
1
½
teaspoon ground ginger  
teaspoon ground allspice  
teaspoon freshly grated nutmeg  
½
1
Place eggs, flour, salt and milk in the blender jar. Blend on Liquefy for  
about 30 seconds. Scrape the blender jar well and blend again for  
another 30 seconds. With the blender running, add the melted butter and  
continue to blend for 30 seconds. Stir in the chives.  
8
Preheat the oven to 375°F.  
Place the pecans in the blender jar; cover the blender jar. Pulse on Chop  
8 to 10 times to chop finely. Remove and reserve. Place graham cracker  
pieces in the blender jar; cover the blender jar. Pulse on Chop 5 times to  
break up the cookies, then blend on Chop for 10 seconds to pulverize;  
add the reserved chopped nuts and granulated sugar. Blend on Mix until  
nuts are evenly and finely ground. Transfer to a 9-inch deep-dish pie  
plate. Add the melted butter and stir to combine. Press the cookie/nut  
mixture evenly onto the sides and bottom of the pie plate. Bake in the  
preheated 375°F oven for 5 minutes. Remove and let cool on a rack while  
continuing. Lower the oven temperature to 350°F.  
Allow batter to rest for at least ½ hour before using. Crêpe batter will  
keep for up to 3 days.  
To make the crêpes, preheat an 8- or 10-inch nonstick skillet or crêpe pan  
over medium heat and coat lightly with cooking spray. Tilt the pan and  
pour in just enough batter to cover the entire surface of the skillet (about  
2 to 4 tablespoons). Cook until the edges just start to brown, then turn  
the crêpe over and cook on the other side for about 30 seconds. Crêpes  
can be made and stacked with a sheet of waxed paper or plastic wrap  
between each one. Wrap stack in plastic wrap and refrigerate for up to 1  
week until ready to use.  
Place the eggs and remaining ingredients in the blender jar in the order  
listed; cover the blender jar. Blend on Mix until smooth, about 10 to 15  
seconds. Pour the pumpkin mixture into the prepared pecan graham  
crust. Bake in the preheated 350°F oven for 55 to 60 minutes. Center of  
the pie may appear slightly jiggly – it will continue to set as the pie cools.  
Place the pie on a rack and cool completely before serving. Refrigerate  
after completely cool.  
For Sweet Crêpes – omit the chopped chives and add ¼ cup of  
granulated sugar and 2 teaspoons pure vanilla extract to the above  
recipe.  
Nutritional information per crêpe:  
Calories 112 (56% from fat) • carb. 8g• pro. 4g • fat 7g  
• sat. fat 4g • chol. 79mg • sod. 98mg • calc. 39mg • fiber 0g  
Nutritional analysis per serving (based on 12 servings):  
Calories 191 (37% from fat) carb 27g • pro. 4g • fat 8g  
• sat. fat 3g • chol. 46mg • sod. 73mg • calc. 117mg • fiber 2g  
Pumpkin Pie with Graham Pecan Crust  
The traditional holiday favorite is made with a cookie crumb crust  
for a crunchy change.  
Coconut Cream Pie  
Makes 8 to 12 servings  
A cross between a custard pie and a cheesecake, this pie is  
delicious and simple to prepare. Serve with a dollop of  
freshly whipped cream for pure indulgence.  
Crust  
½
6
3
cup pecan halves  
graham cracker squares, broken into 1-inch pieces  
tablespoons granulated sugar  
cup unsalted butter, melted  
Makes 8 to 12 servings  
4
4
ounces vanilla wafers or ginger snaps, broken into quarters  
tablespoons unsalted butter, melted  
¼
14  
2½  
3
¾
cups shredded sweetened coconut, divided  
large eggs  
cup granulated sugar  
ounces lowfat cream cheese, cut into 1-inch  
(or smaller) pieces  
tablespoon fresh lemon juice  
teaspoon pure vanilla extract  
teaspoon coconut extract  
Place heavy cream in a saucepan and bring to a simmer over medium  
heat – do not boil.  
Place the chocolate morsels/chunks, granulated sugar, and espresso  
powder in the blender jar. Pulse on Chop 10 to 15 times to chop the  
chocolate somewhat finely. Add the egg yolks and blend for 20 seconds  
on Mix. With the blender running on Purée, add the hot heavy cream  
through the pour lid in a slow steady stream and blend until chocolate is  
completely melted, about 45 seconds. Spoon off foam and discard (may  
also put in a fat separator and pour off liquid until just foam remains). Stir  
in vanilla.  
12  
1
1
½
Arrange rack in lower third of oven. Preheat oven to 350°F.  
Pour equal amounts of the chocolate mixture into each of the ramekins.  
Place pan in oven and add hot water to reach halfway up the sides of the  
ramekins. Bake in preheated 325°F oven for 55 to 60 minutes. Edges will  
be set, centers may still be slightly jiggly.  
Place cookies in blender jar. Pulse 10 times on Chop. Scrape the jar.  
Using Mix, blend for 20 to 30 seconds until pulverized. Transfer to a small  
bowl. Add the melted butter and ¾ cup of the shredded coconut; stir to  
combine thoroughly. Press evenly into the bottom and sides of a 9-inch  
deep-dish pie plate. Place in oven and bake for 10 minutes. Let cool on a  
rack 5 minutes before continuing.  
Transfer ramekins to a rack to cool completely, uncovered, about 1 hour.  
(They will set as they cool.) Serve warm, or chill, covered, until cold, at  
least 3 hours. Chocolate Pots de Crèmes may be garnished with freshly  
whipped cream and/or chocolate curls.  
Place eggs, sugar, cream cheese, lemon juice, and extracts in the blender  
jar. Blend on Purée for 15 seconds; scrape blender jar. Blend again for 15  
seconds. Add the remaining coconut and pulse on Mix until combine, 6 to  
8 pulses. Pour into the prepared pie shell and place in the preheated  
350°F oven. Bake for about 30 to 40 minutes, until slightly puffed and set  
at edges – may be slightly jiggly in the center. Cool on a rack completely.  
Refrigerate pie for at least 2 hours before serving.  
Nutritional information per serving:  
Calories 510 (80% from fat) • carb. 21g • pro. 4g • fat 46g  
• sat. fat 26g • chol. 308mg • sod. 40mg • calc. 79mg • fiber 4g  
Apple Bread Pudding  
Nutritional information per serving (based on 12 servings):  
Calories 269 (51% from fat) • carb. 28g • pro. 6g • fat 15g  
• sat. fat 10g • chol. 74mg • sod. 260mg • calc. 50mg • fiber 1g  
For a warm dessert, bread pudding can be mixed and assembled  
ahead of time and baked while dinner is being served. Top warm Apple  
Bread Pudding with sweetened whipped cream or vanilla ice cream.  
Chocolate Pots de Crèmes  
Makes 8 to 12 servings  
Totally decadent and indulgent – a chocolate lover’s delight!  
Everyone needs a treat now and then.  
3
8
1
6
tablespoons unsalted butter  
ounces Granny Smith apples, sliced thinly  
teaspoon lemon juice  
cups firm bread cubes *  
large eggs  
Makes 8 servings  
3
8
cups heavy cream  
6
ounces semisweet chocolate morsels or chocolate chunks  
(½-inch pieces)  
tablespoons granulated sugar  
teaspoon instant espresso powder  
large egg yolks, lightly beaten  
teaspoons pure vanilla extract  
1
can (12 ounces) evaporated lowfat milk (not reconstituted)  
cup sugar  
tablespoon vanilla extract  
teaspoons cinnamon  
½
½
1½  
¾
2
1
7
2
cup heavy cream  
Butter a 2-quart shallow baking dish (9 x 9 inches square or equivalent)  
with 1 tablespoon unsalted butter and place in a larger shallow baking  
pan. Toss the apple slices with the lemon juice. Melt the remaining 2  
Have ready eight 5-ounce ramekins or pots de crème dishes. Place in a  
13x9x3-inch pan. Bring 4 cups of water to a boil; keep hot and reserve.  
Arrange rack in center of oven. Preheat oven to 325°F.  
15  
tablespoons of butter and toss in a large mixing bowl with bread cubes  
and apple slices.  
Place the eggs, evaporated milk, sugar, vanilla, cinnamon, and heavy  
cream in the blender jar. Blend on Purée for 20 seconds. Pour the mix-  
ture over the bread cubes. Pour mixture into prepared pan. Let the mix-  
ture stand for 45 minutes, or cover and refrigerate up to 12 hours (if  
refrigerated, let come to room temperature for 30 minutes before pro-  
ceeding).  
Ten minutes before baking, preheat oven to 325° F. Place the baking  
pans in the oven and carefully pour hot water into the larger, outer pan  
until the water comes up the sides of the inner dish by 1 inch. Bake for  
60 to 70; minutes, bread pudding will be puffed and custard will be set.  
Remove from oven and allow the bread pudding to rest for 20 to 30 min-  
utes on a rack before serving. Serve with sweetened whipped cream.  
*Bread pudding is best made from day-old bread. Use a high quality  
bread with firm crumb. Suggested breads: challah, cinnamon swirl or  
cinnamon raisin, or best quality sandwich bread.  
Nutritional information per serving based on 12 servings:  
Calories 294 (26% from fat) • carb. 48g • pro. 7g • fat 9g  
• sat. fat 4g • chol. 128mg • sod. 156mg • calc. 125mg • fiber 1g  
©2006 Cuisinart  
Cuisinart® is a registered trademark of Cuisinart  
Any other trademarks or service marks referred to herein are  
the trademarks or service marks of their respective owners.  
16  
Version no.: SB5600 IB-6087  
Size : 216MM(W) X 178MM(H)  
Material: COVER:157GSM MATT ARTPAPER  
INSIDE:120GSM GLOSS ARTPAPER  
Coating: VARNISHING  
Color (Front): COVER:4C(CMYK)+1C(BK)  
(Back): INSIDE:1C(BK)+1C(BK)  
Date: JAN-23-2006  
Astor  
Co-ordinator :  
Hugo Description : IB-6087(0,0)  
Hugo code: TKL0017IB-1-1  
OPERATOR:FEN  

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