User manual CUISINART HTM-9LB

[. . . ] INSTRUCTION AND RECIPE BOOKLET SMARTPOWER COUNTUP® 9-Speed Electronic Hand Mixer HTM-9LB Series 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. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] Stir the softened gelatin into the raspberry sauce. Cool until slightly thickened, about 30 minutes. Place the mascarpone and powdered sugar in a medium bowl. Beat on speed 3 for 2 minutes, until smooth and creamy. Stir in the cooled raspberry *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 tablespoon ground cinnamon 3/4 10 1/2 2 1 3/4 2 1 4 2 1/2 teaspoon freshly grated nutmeg cups all-purpose flour tablespoon baking powder teaspoon salt cups granulated sugar cup unsalted butter, cut into 1/2 - inch pieces large eggs teaspoons vanilla extract cup dried cranberries (may substitute dried cherries, blueberries or raisins) 30 minutes before cutting. * About 1-1/2 pounds apples before trimming. Nutritional information per serving (24 pieces): Calories 253 (31% from fat) · carb. 31mg · fiber 2g Key Lime Cream Pie Tart and refreshing, the perfect summer dessert. Preparation: 15 ­ 20 minutes, plus chilling time. Makes 12 servings Cooking spray cups fat-free vanilla yogurt (without cornstarch or gelatin) 1-1/4 cups sugar 1/2 cup key lime juice 2 teaspoons unflavored gelatin 1/3 cup cold water 1 large egg white 1-1/2 cups graham cracker crumbs (about 14 whole graham crackers) 2 tablespoons unsalted butter, melted and cooled 2 teaspoons finely chopped lime zest 2/3 cup heavy cream 2 In a 3­quart 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. [. . . ] 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. Bake the soufflé until puffed and golden, about 45 to 50 minutes for the large soufflé and 25 to 30 minutes for individual soufflés. [. . . ]