User manual CUISINART HTM-7L

[. . . ] INSTRUCTION AND RECIPE BOOKLET SMARTPOWERTM 7-Speed Electronic Hand Mixer HTM-7L For your safety and continued enjoyment of this product, always read the instruction book carefully before using. TABLE OF CONTENTS Important Safeguards. . . . . . . . . . . . . . . . . . . . . . . Page 2 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 3 Features and Benefits. . . . . . . . . . . . . . . . . . . . . . Page 3 Use and Care. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] Spread 2/3 of the batter in the prepared pan. Top evenly with the apple and cranberry mixture. Spoon the remaining batter randomly over the top of the apples. Bake in the preheated oven for 55 to 60 minutes, until a tester *May substitute cream cheese if mascarpone is unavailable. The mousse will have more of a cheesecake flavor. Apple Cranberry Coffee Cake This versatile cake can be served as a breakfast or brunch cake, or warmed for dessert and topped by a scoop of vanilla ice cream or softly whipped cream. Preparation: 15 minutes, plus baking time Makes 18 ­ 24 servings 3 cups sliced apples * (peel, core, quarter apples, cut into 1/8-inch slices) Juice of 1 lemon cup brown sugar, firmly packed Lightly coat a 9-inch pie plate with cooking spray. Place yogurt in a yogurt strainer or a sieve lined with a coffee filter; set over a bowl to drain until it measures 1-1/2 cups, about 1 hour. 3/4 10 In a 3-quart saucepan, combine the sugar and lime juice over medium high heat and let come to a boil. Continue to cook until the mixture registers 239° F on a candy thermometer (soft ball stage), about 3 to 5 minutes. Sprinkle the gelatin over the cold water and let soften for 5 minutes. Stir into the hot sugar mixture until dissolved. While the sugar syrup cools, make the crust. Use the chef's whisk to beat the egg white on speed 7 until frothy, about 25 seconds. Using speed 1, stir in the graham cracker crumbs and butter until crumbly in appearance, about 10 seconds. Press the graham cracker mixture firmly into the bottom and sides of the prepared pie plate. Bake in the preheated 350° F oven for 10 minutes; cool completely on a rack. Use the chef's whisk to blend the reduced yogurt and zest into the cooled sugar syrup on speed 1 until smooth, about 30 seconds. Use the chef's whisk to beat the heavy cream on speed 5 until moderately stiff, about 50 to 60 seconds. Using a large rubber spatula, fold the whipped cream into the chilled yogurt mixture. Chill at least 4 hours before serving. Nutritional information per serving: Calories 243 (30% from fat) · carb. 69mg · fiber 0g Zabaglione Zabaglione in Italy and Sabayon in France, this ethereal sauce is beaten over simmering water to create a light custard. It can be served alone as a custard, or as a sauce over fresh fruit, cake, or pastry. 1/4 1/3 large egg yolks cup sugar cup dry Marsala (may also use champagne) Classic Yellow Cake This is the basic yellow cake everyone remembers and loves, and is nearly as simple as making one from a package. [. . . ] Using the chef's whisk, beat on speed 7 until stiff peaks form, about 2-1/2 minutes. Use a rubber spatula to stir 1 cup of the beaten egg whites into the cheese sauce, then gently fold the remaining egg whites into the mixture, 1/3 at a time. Gently spoon the soufflé mixture into the prepared dish(es). Place in the hot 400° F oven and immediately reduce the heat to 375° F. [. . . ]