Cuisinart Blender LPP User Manual

INSTRUCTION AND RECIPE BOOKLET  
Pro Plus3-Cup Food Processor/Juicer  
LPP  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
 
LPP Capacities:  
3. You will now see another 8. Save the shipping carton  
IMPORTANT  
UNPACKING  
INSTRUCTIONS  
corrugated insert, which  
contains the slicing and  
shredding discs.  
HANDLE DISCS WITH  
GREAT CAUTION.  
and the foam and card-  
board inserts. You may  
want to use them at a  
later date.  
The following can be prepared in a single batch using the 3-cup work bowl. Using the  
chute attachment for slicing and shredding will allow you to do unlimited amounts.  
Food  
Amount  
NOTE: Remember to  
return your completed  
warranty card with all  
information carefully  
filled out.  
THEIR CUTTING  
Sliced or shredded Cheeses, Fruits or Vegetables  
3 cups using work bowl,  
unlimited using chute attachment  
This package contains a  
Cuisinart® Pro PlusFood  
Processor and the standard  
parts for it:  
BLADES ARE RAZOR  
SHARP. Carefully open  
and remove contents.  
Grasp discs by the RIM  
ONLY and carefully  
Chopped Fruits and Vegetables  
For best chopping results,  
chop 1 cup at a time  
Metal chopping blade,  
slicing disc, shredding disc,  
ejector disc, adapter stem,  
chute attachment, juicer  
attachment, 3 juicing  
cones, spatula, and recipe  
and instruction book.  
place on work surface.  
WHEN  
Puréed Fruits and Vegetables, Cooked Legumes  
3 cups thick purée  
REMOVING BLADE:  
4. The motor base, work  
bowl, blade assembly,  
adapter stem and ejector  
disc remain in the box.  
Remove white ejector  
disc, then remove  
CAREFULLY REMOVE  
THE METAL BLADE BY  
GRASPING THE CENTER  
HUB AND LIFTING IT  
STRAIGHT UP. NEVER  
TOUCH THE BLADES, AS  
THEY ARE RAZOR  
Chopped Raw or Cooked Meats, Poultry  
or Seafood  
up to 1/2 pound at a time  
Thin Liquid  
Thick Liquid  
1-1/2 cups  
2 cups  
CAUTION: THE CUTTING  
TOOLS HAVE VERY  
SHARP EDGES. To avoid  
injury when unpacking the  
parts, please follow these  
instructions.  
adapter stem from top of  
work bowl.  
SHARP.  
5. The motor base and  
work bowl with metal  
blade are packed in a  
foam block. The base,  
work bowl and metal  
blade are covered with a  
polybag. Please note the  
metal blade is loose in  
the work bowl beneath  
the polybag. Do not turn  
over work bowl without  
removing the polybag  
and the metal blade.  
Bread/Pizza Dough (may use up to  
3/4 cup whole grain flour in recipe)  
1-1/2 cups flour in recipe yielding  
a scant 1 pound of dough  
Cake batter  
3/4 pound to yield one 8-inch layer  
or 6 cupcakes  
Place the box on a low  
table or on the floor next to  
the kitchen counter or table  
where you intend to keep  
the food processor. Be  
sure the box is right side  
up.  
NOTICE  
This appliance has a  
polarized plug (one blade  
is wider than the other).  
As a safety feature, this  
plug will fit only one way  
in a polarized outlet. If the  
plug does not fit fully in the  
outlet, reverse the plug. If it  
still does not fit, contact a  
qualified electrician. Do  
not attempt to defeat this  
safety feature.  
Cookie dough  
about 1 pound (12 – 24 cookies)  
Cream for Whipping  
Nuts for Nut Butters  
1 cup to yield 1-1/4 cups  
whipped cream  
1. Remove the instruction  
book and other printed  
material.  
1-1/2 cups to yield  
approximately 3/4 cups  
6. Remove the base and  
work bowl together by  
grasping the plastic bowl  
at the top with both  
2. You will see a corrugat-  
ed insert containing the  
cover with feed tube  
and pusher, chute  
hands and lifting the  
bowl straight up. Do not  
rotate the bowl clockwise  
on the base. This will  
cause the bowl to  
attachment, juicer  
attachment, juicing  
cones and spatula.  
Remove the cardboard  
box using the finger  
holes provided for easy  
removal and place on  
a table or other work-  
space. Carefully open  
and remove contents.  
separate from the base.  
7. Place the food processor  
on a counter or table.  
Remove the polybag.  
Read the instructions  
thoroughly before  
assembling and using  
the processor.  
1
2
 
Carefully read all  
instructions before  
using this appliance.  
Operation  
Cleaning  
TABLE OF CONTENTS  
1. Keep hands as well  
as spatulas and other  
utensils away from  
moving blades or discs  
while processing food,  
to prevent possibility of  
severe personal injury  
or damage to food  
To protect against  
electrical shock, do not  
put base in water or other  
liquid. If base falls in  
water, unplug immediate-  
ly. DO NOT REACH INTO  
WATER.  
Important Safeguards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 3  
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 4  
The Machine Includes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 5  
Assembly Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 6  
The Machine Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 6  
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 6  
Chopping, Pureeing, Mixing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 6  
Adding Food While Processing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 7  
Removing Processed Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 7  
Slicing and Shredding Less Than 3 Cups of Food. . . . . . . . . . . . . . . . . . . . . . . Page 8  
Slicing and Shredding More Than 3 Cups of Food . . . . . . . . . . . . . . . . . . . . . . Page 8  
Food Prep Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 9  
Guidelines for Perfect Slices and Uniform Shreds . . . . . . . . . . . . . . . . . . . . . . Page 11  
Using the Juicer Attachment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 12  
Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 12  
Cleaning And Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 13  
For Your Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 13  
Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 14  
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 14  
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 15  
IMPORTANT  
SAFEGUARDS  
To reduce risk of injury,  
always follow these safety  
precautions when using  
this appliance.  
General  
processor. A plastic  
spatula may be used,  
but only when motor is  
stopped.  
1. Close supervision is  
necessary when any  
appliance is used by or  
near children. Do not  
allow children to use  
this appliance.  
Getting Ready  
1. Read all instructions.  
2. Avoid contact with  
moving parts. Never  
push food down by  
hand when slicing or  
shredding. Always use  
pusher, or injury may  
occur.  
2. Blades are sharp.  
Handle them carefully.  
2. Do not operate this, or  
any other, motor-driven  
appliance while under  
the influence of alcohol  
or other substances  
3. Always unplug from  
outlet when not in use,  
before putting on or  
taking off parts, and  
before cleaning. To  
3. Make sure motor has  
completely stopped  
before removing  
that affect your reaction  
time or perception.  
unplug, grasp plug and  
pull from electrical out-  
let. Never pull cord.  
cover. (If machine  
does not stop within  
2 seconds, when you  
turn cover, call 1-800-  
726-0190 for assis-  
tance). Do not use  
machine.  
3. This food processor is  
UL listed for household  
use. Use it only for  
4. Do not use outdoors.  
5. Do not let cord hang  
over edge of table or  
counter, or touch hot  
surfaces.  
food preparation as  
described in this book.  
4. The use of attach-  
ments not recommend-  
ed or sold by Cuisinart  
may cause fire, electri-  
cal shock or personal  
injury, or damage to  
your food processor.  
6. Do not operate any  
appliance with dam-  
aged cord or plug, or  
after appliance has  
been dropped or  
4. Never store any blade  
or disc on motor shaft.  
To reduce the risk of  
injury, no blade or disc  
should be placed on  
motor shaft except  
damaged in any way.  
Return appliance to  
nearest authorized  
facility for examination  
repair for electrical  
or mechanical  
when the bowl is prop-  
erly locked in place  
and the food processor  
is in use. Store blades  
and discs as you would  
sharp knives, out of  
reach of children.  
5. Maximum rating of 5  
Amperes is based on  
attachment that draws  
greatest current. Other  
recommended attach-  
ments may draw signif-  
icantly less current.  
INTRODUCTION  
Congratulations on your purchase of the Cuisinart® Pro PlusFood Processor/Juicer.  
This product is the ultimate food preparation tool, and it comes from the originator of  
the American food processor, Cuisinart.  
adjustment.  
The Pro Plushandles a variety of food prep tasks including chopping, mixing, slicing,  
shredding and kneading. With the Continuous Feed Chute you can slice or shred unlim-  
ited amounts of ingredients. It also features a Citrus Juicer Attachment with three sizes  
of juicing cones so you can begin each day with freshly squeezed juice.  
SAVE THESE  
INSTRUCTIONS  
5. Be sure cover is  
securely locked in  
place before operating  
food processor.  
FOR  
HOUSEHOLD  
USE ONLY  
6. Do not try to override  
or tamper with cover  
interlock mechanism.  
Injury may result.  
3
4
 
clockwise until it drops  
into place over shaft.  
Push top of center  
plastic part to push  
blade down as far as it  
will go. Lower blade  
should almost touch  
bottom of bowl.  
ON position. Motor will  
start, if you have followed  
assembly instructions.  
THE MACHINE  
INCLUDES  
ASSEMBLY  
Citrus Attachment  
INSTRUCTIONS  
Read all instructions on  
these two pages before  
you start. Check that your  
household voltage matches  
that shown on label on  
bottom of food processor  
base.  
OFF  
1. Motor Base with  
motor shaft and  
3-position control  
switch  
3 Juicing  
Cones  
To turn motor off, move  
control switch down to OFF  
position in center.  
PULSE  
4. Put cover on bowl, with  
feed tube at back,  
slightly to right of  
center.  
2. 3-cup Work Bowl  
made of durable  
shatter-resistant  
Lexan® plastic.  
Continuous Feed Chute  
For on-off operation, called  
pulse-chopping or pulsing,  
press control switch down  
to PULSE position, then  
release it.  
Note: Before using the Pro  
Plusfor the first time,  
wash all parts except base  
in hot, soapy water. Rinse  
and dry thoroughly. Handle  
metal blade and slicing disc  
or shredding disc with great  
care. Their blades are  
razor-sharp. Do not leave  
them in soapy water, where  
they may disappear from  
sight. Never immerse base  
in water or any liquid.  
5. With hand on feed  
tube, turn cover coun-  
terclockwise to lock it  
into place. It will click  
into position easily. Do  
not force it.  
3. Work Bowl Cover  
with feed tube.  
Motor runs as long as you  
hold control switch down.  
Motor stops when you  
release control switch. Try  
it a few times.  
Adapter Stem  
4. Pusher that slides  
inside the feed tube.  
5. Continuous Feed  
Chute for slicing and  
shredding unlimited  
amounts of ingredients.  
Motor will not start  
unless work bowl is  
securely locked in  
position and cover is  
securely locked on  
work bowl.  
Chopping/Mixing Blade  
You control duration and  
frequency of pulses by  
length of time you hold  
control switch down and  
rate at which you press it.  
Allow enough time between  
pulses to let food in work  
bowl fall to bottom.  
6. Juicer Attachment  
with 3 sizes of juicing  
cones.  
Ejector Disc  
1. Put base on counter or  
table near electrical  
outlet. Do not plug in  
until food processor is  
totally assembled.  
2mm Slicing Disc  
6. Hold pusher with more  
rounded side toward  
you and insert it in feed  
tube. Always use  
7. Stainless Steel  
Chopping/Mixing  
Blade  
Medium Shredding Disc  
Pusher  
Always use switch for  
pulse/chopping. Never turn  
cover back and forth to  
start and stop processor.  
2. Pick up empty clear  
work bowl, holding it  
in both hands, with  
handle toward you.  
pusher to guide food  
through feed tube.  
Never use your fin-  
gers or spatula.  
8. Medium Shredding  
Disc  
9. 2mm Slicing Disc  
OPERATING  
INSTRUCTIONS  
You may want to practice  
before actually using the  
Pro Plus™ to prepare food  
for a meal. Try soft fruit or  
vegetables like an apple or  
zucchini.  
Put bowl on base,  
fitting center tube over  
shaft on base and  
placing handle slightly  
to left of front  
Plug your Cuisinart®  
Pro Plusinto a house-  
hold electrical outlet.  
10. Ejector Disc directs  
sliced or shredded  
ingredients through  
feed chute attachment.  
Cover with Feed Tube  
Spatula  
To remove cover,  
unlock it by turning it  
clockwise, then lift it  
straight up.  
center (7 o’clock.)  
11. Adapter Stem  
12. Spatula  
Hold bowl by handle  
and turn bowl counter-  
clockwise as far as it  
will go. It will click into  
locked position.  
THE MACHINE  
FUNCTIONS  
Chopping,  
Pureeing, Mixing  
Control switch on base of  
machine has 3 positions,  
giving you fingertip control  
of operation.  
1. Remove cover and put  
some food into work  
bowl. First, cut food into  
3/4-inch (2cm) pieces.  
You will get a more even  
chop if you start with  
pieces that are all the  
same size.  
3. Pick up metal blade by  
center plastic part.  
3-Cup Work Bowl  
Housing Base  
Never touch metal  
cutting blades, which  
are razor sharp.  
ON (Continuous)  
Place blade over motor  
shaft, twisting it gently  
For continuous operation,  
move control switch up to  
5
6
 
Put pieces into work  
bowl with metal blade in  
place. You can put in up  
to 1 cup of food at a  
time. If you want to  
process more, do it in  
batches.  
until food is a smooth  
purée.  
to OFF and wait for blade  
to stop spinning. Then  
remove cover by turning it  
clockwise. Never try to  
remove cover and work  
bowl together; this can  
damage work bowl.  
shredded. This will only  
take a few seconds.  
Hold stem firmly by flat  
top and push it down as  
far as it will go on motor  
shaft.  
Slicing And  
Shredding Less  
Than 3 Cups  
Of Food  
1. Assemble clear work  
bowl on base in usual  
way.  
New users are often  
surprised at how fast the  
processor works. You will  
quickly get used to its  
great speed.  
Wait until disc stops  
spinning before remov-  
ing cover. When it  
stops, remove cover  
before removing work  
bowl. Never try to  
remove cover and work  
bowl together; this  
could damage work  
bowl.  
3. Hold ejector disc with  
side that reads “THIS  
SIDE DOWN” down.  
Slide ejector disc over  
adapter stem, pushing it  
down so it fits over  
If blade continues to turn  
when control switch is OFF,  
unplug machine before  
removing cover. Do not use  
machine any further. Call  
1-800-726-0190 immediate-  
ly for assistance.  
2. Put on cover and lock it.  
Insert pusher. Press con-  
trol switch down to  
These are some conditions  
that affect your results:  
2. Pick up adapter stem.  
Note that round base  
is notched at one end.  
Center section is hexag-  
onal (six-sided) and top  
section is flat on both  
sides.  
PULSE position, then  
release it. Repeat two or  
three times. Each time  
blade stops, let food  
pieces drop to bottom of  
bowl before pulsing  
again. This ensures that  
the blade will chop them  
at every pulse.  
notched top of round  
section of stem.  
size of pieces you put  
in bowl – all should be  
about the same  
6. Remove slicing or shred- 4. Hold slicing or shredding  
ding disc before remov-  
ing work bowl. To  
remove it, grasp flat top  
section of adapter stem  
and lift it straight up.  
disc with its longer collar  
down (the side that  
reads “THIS SIDE  
DOWN.”) Always han-  
dle slicing or shredding  
discs by rims. Never  
touch sharp cutting  
blades.  
amount of food you  
process – don’t add too  
much at a time  
After processing liquids,  
remove work bowl from  
base of processor before  
removing metal blade. Turn  
handle of bowl clockwise to  
unlock bowl from base and  
lift bowl straight up.  
Hold stem firmly by flat  
top and push it down as  
far as it will go on motor  
shaft.  
type of processing  
you choose – continuous  
or pulse/chopping  
Then turn bowl clockwise  
to remove it from base  
and lift it straight up.  
Watch what happens to  
food. With pulse/chop-  
ping technique, you can  
get an even chop without  
danger of overprocess-  
ing. Check texture by  
looking through work  
bowl. Be careful not to  
overprocess.  
A locking device on metal  
blade prevents it from mov-  
ing up on motor shaft while  
machine is in use. If blade  
holds bowl locked, jiggle  
white center section of  
blade lightly. It should  
release.  
3. Hold slicing or shredding  
disc with its longer collar  
down (the side that  
reads “THIS SIDE  
Adding Food While  
Processing  
Slide disc over stem and  
push it down until its  
center collar is flush with  
hexagonal section of  
stem.  
Slicing And  
Shredding More  
Than 3 Cups  
Of Food  
When you want to add liq-  
uid while machine is run-  
ning, pour it through open  
feed tube. This is especial-  
ly useful when making  
mayonnaise, bread dough,  
cakes and many other  
recipes. A small hole in the  
pusher allows you to add  
liquids in a very slow,  
DOWN”). Always han-  
dle slicing or shredding  
discs by rims. Never  
touch sharp cutting  
blades.  
5. Put cover on work bowl  
and turn it counterclock-  
wise to lock it into place.  
For a coarse chop, pulse  
only a few times.  
1. Substitute chute attach-  
ment for clear work bowl.  
It is important not to let  
metal blade fall out of work  
bowl as you empty it. Here  
are three ways to prevent it  
from falling out:  
Slide disc over stem and  
push it down until its  
center collar is flush with  
hexagonal section of  
stem.  
Place receptacle for  
processed food on  
counter under chute.  
You can use bowls or  
saucepans. Those with  
high (up to 6 inches,  
21cm) straight sides  
work best.  
3. If you want a finer chop  
or purée, move control  
switch up to ON and let  
machine run continuous-  
ly until food is chopped  
as fine as you want it.  
Check frequently through  
clear cover or bowl to  
avoid chopping too fine.  
Use spatula to scrape  
down any pieces that  
stick to inside of bowl.  
Pick up empty work  
bowl, holding it in both  
hands with handle  
toward you and chute  
toward right. Put bowl on  
base, fitting center tube  
over motor shaft and  
placing handle slightly to  
left of front center (7  
o’clock).  
steady stream—useful  
when making sauces like  
mayonnaise.  
1. Before tilting bowl, use  
spatula to remove food  
from around blade.  
4. Put cover on work bowl,  
lock it into place and  
insert food in feed tube.  
(If you are slicing, first  
cut one end of food flat.  
Place in feed tube flat  
side down.) See page 11  
for guidelines on how to  
get consistent slices and  
shreds.  
When you want to add  
small pieces of food like  
cheese, meat or garlic  
cloves while machine is  
running, drop them through  
open feed tube.  
Carefully remove blade  
by finger grip on top of  
center plastic part.  
6. Put food in feed tube.  
Remember to cut one  
end of food flat if you are  
slicing, and to insert in  
feed tube flat side down.  
2. Hold top of blade in  
place with finger or spat-  
ula while pouring out  
processed food.  
Hold bowl by handle and  
turn bowl counterclock-  
wise as far as it will go. It  
will click into locked posi-  
tion.  
Onions and other food  
with a high water content  
turn into a smooth purée  
very quickly. Do not over-  
chop — look at food  
frequently through  
To prevent spills when  
adding flour, sugar and  
other dry ingredients, use  
a funnel.  
Insert pusher and push  
down on it with one hand  
while holding control  
switch in PULSE position  
with other hand. Ejector  
disc will direct food  
3. Make sure your hands  
are dry. Insert finger  
through hole in under-  
side of bowl and place  
thumb on rim of bowl.  
Grip inside of blade shaft  
firmly to hold blade in  
place.  
5. Insert pusher. Use mod-  
erate pressure to push  
down on pusher with one  
hand while holding con-  
trol switch in PULSE  
2. Pick up adapter stem.  
Note that round base is  
notched at one end; cen-  
ter section is hexagonal  
(six-sided) and top sec-  
tion is flat on both sides.  
Removing  
Processed Food  
Before removing processed  
food, move control switch  
work bowl.  
through chute into recep-  
tacle. Total amount of  
To purée, follow same  
procedure as for chop-  
ping, but let machine run  
position with other hand  
until food is sliced or  
7
8
 
food you can slice or  
shred with Pro Plus™ is  
limited only by size of  
receptacle under chute.  
You can replace full  
receptacle with empty  
one and continue slicing  
or shredding.  
Wait until slicing or shred-  
ding disc stops spinning  
before you remove cover.  
When it stops, remove  
cover before trying to  
remove work bowl. Never  
try to remove cover and  
work bowl together; this  
could damage work bowl.  
To remove slicing or  
Food  
Blade  
Preparation/Method  
Results/Notes  
shredding disc, grasp flat  
top of adapter stem and  
pull straight up. You must  
remove discs before  
Cooked Fruits Metal Blade  
& Vegetables  
for Purées or  
Steam, poach or boil fruits or  
vegetables cut in 1-inch or  
smaller pieces until tender.  
Process up to 1-1/2 cups at a  
time, adding cooking liquid  
(water, stock, broth or milk) as  
needed for desired texture.  
Season as needed.  
Smooth purées suitable for side dishes or  
baby food. Always consult with your  
pediatrician/family physician concerning  
the best foods for your baby and when to  
introduce new foods to his/her diet. Prepare  
in single serving amounts or in amounts up  
to 1-1/2 cups, which may be refrigerated or  
frozen for later use. Cooked potatoes  
should not be processed using metal blade  
– the result will be a “gluey” texture.  
Baby Foods  
removing work bowl.  
Cooked potatoes may be shredded using  
the shredding disc (see Potatoes).  
Food Prep Guide  
Cookies  
(Hard/Crisp)  
or Crackers  
Metal Blade  
Metal Blade  
Metal Blade  
Cut or break into 1-inch or  
smaller pieces. Pulse to chop  
then process until crumbs  
reach desired texture.  
May be used as crumb toppings or for  
crumb crusts. Add softened or melted  
butter, sugar, spices as needed.  
Your Cuisinart® Pro Plusmakes many everyday food preparation tasks much easier and faster.  
Use these guidelines to get the best food results. For larger amounts (more than 3 cups  
processed) when slicing and shredding, use the chute attachment.  
Cream –  
Heavy,  
Whipping  
Process up to 1 cup chilled  
cream until it reached desired  
thickness.  
Excellent, quick topping for desserts or hot  
beverages. For sweetened cream, add  
sugar after about 30 seconds. Volume will  
not be as great as with a mixer/whisk.  
Food  
Blade  
Preparation/Method  
Results/Notes  
Bread  
Metal blade  
Break or cut into 1-inch or  
smaller pieces. Pulse to  
chop, then process until  
crumbs are desired texture  
Crumbs for fillings/ toppings/crusts. For  
buttered bread crumbs, butter bread first  
or add melted or softened butter through  
feed tube while processing. For Herbed  
bread crumbs, chop herbs first.  
Fruits, Raw  
Peel, core, remove pits and  
seeds. Cut into 3/4-inch pieces.  
Pulse to chop, then process to  
desired texture. For fruit or  
Use fresh fruit purées as an addition to  
savory sauces or as dessert sauces.  
Strain seeds from sauce if needed.  
Butter or  
Cream  
Metal blade  
Chop garlic, herbs or zest  
first. Cut butter/cheese into  
tablespoon size pieces.  
Process until smooth,  
Smooth creamy flavored butter or  
cheese spreads.  
Cheese,  
berry purées, process until  
Flavored  
Cheese Dips  
& Spreads  
add liquids last if using.  
smooth, adding sugar as needed.  
Shredding Disc Cut washed and dried fruits to  
For larger amounts, use chute  
Cheeses,  
Hard –  
Asiago,  
Locatelli,  
Parmesan,  
Romano  
Metal Blade  
Slicing Disc  
Remove hard rind, cut into  
3/4-inch or smaller cubes. With  
machine running drop through  
feed tube and process “grated”  
to desired texture.  
“Grated” hard cheese, texture from  
coarse to fine. Process longer for  
finer texture.  
Slicing Disc  
fit feed tube. Arrange in feed tube attachment.  
cut side down, solidly to prevent  
tilting/slipping. Use moderate  
pressure to shred or slice.  
Hard cheese should not be  
shredded – use chopping  
Have cheese at room temperature technique for results similar to  
Herbs  
Metal Blade  
Metal Blade  
Pulse to chop, then process  
continuously to reach desired  
texture. Work bowl and blade  
must be clean and dry.  
Use clean, dry herbs. Remove leaves from  
stems before chopping.  
Remove hard rind. Stand pieces  
in feed tube – use light pressure  
to slice.  
grated/shredded cheeses.  
Mayonnaise  
Follow favorite 1-egg recipe,  
adding oil through drip hole  
in pusher.  
Raw egg mayonnaise not recommended.  
Use pasteurized liquid egg products or  
substitutes. Follow proper food safety  
procedures.  
Cheeses,  
Medium-Hard Slicing Disc  
Such as  
Shredding Disc Chill cheeses. Cut to fit feed  
Shredded or sliced cheeses suitable for  
salads, pizzas, tacos, casseroles, etc.  
tube. Stand cheese in feed  
tube, use light pressure to slice  
or shred.  
Cheddar,  
Swiss, etc.  
Meat, Poultry – Metal Blade  
Uncooked  
Cut into 3/4-inch cubes, chill.  
Process up to 8 ounces at one  
time. Use pulse to chop to  
desired texture.  
Do not overprocess unless purée is  
desired. Can be used for burgers, chilies,  
meatloaf, patés, terrines, etc.  
Cheeses, Soft Shredding Disc Chill (best results, freeze 20 –  
Such as  
Mozzarella  
Do not slice soft cheeses. Shredded  
cheeses suitable for salads, pizzas,  
tacos, casseroles, etc.  
30 minutes) cheese; cut to fit  
Shredding Disc feed tube. Stand cheese in  
feed tube, use light pressure  
Slicing Disc  
Trim visible fat from meat. Remove Processor sliced meats are perfect for stir-fry  
and discard skin from poultry.  
Cut meat to fit feed tube. Wrap in  
plastic wrap and freeze on a  
baking sheet until firm but not  
frozen solid. Use firm pressure  
to slice.  
dishes.  
to shred.  
Citrus Peel  
Metal Blade  
Remove zest from fresh, washed  
& dried citrus using vegetable  
peeler leaving bitter white pith  
on fruit. Cut in 1-inch pieces.  
Pulse to chop then process until  
zest is desired texture.  
Chopped citrus zest. For best chop, add  
sugar or salt from recipe when processing.  
9
10  
 
or short shreds from car-  
rots, zucchini and other  
long vegetables, cut  
them in 4-inch (10cm)  
lengths, pack them  
tightly upright. For long  
slices or shreds, cut  
them in 2-inch (5cm)  
lengths.  
1. Place work bowl on Pro  
Plusbase in usual way.  
Hold Strainer Basket  
open side up, with  
TROUBLESHOOTING  
Food  
Blade  
Preparation/Method  
Results/Notes  
Meats,  
Poultry –  
Cooked  
Metal Blade  
Cut meat into 3/4-inch or smaller  
cubes/pieces. Pulse to chop to  
desired texture. Process up to  
8 ounces at a time.  
Chopped meats can be used for salads or  
spreads. For Baby/Junior Foods, add broth  
or other liquid as needed. Always consult  
with your pediatrician/family physician con-  
cerning the best foods for your baby and  
when to introduce new foods to his/her diet.  
These are some problems  
that beginners with a food  
processor sometimes expe-  
rience, along with their  
solutions.  
locking device facing  
you. Align locking device  
slightly to left of locking  
tab on front rim of work  
bowl.  
Food is unevenly  
chopped  
Muffins,  
Quick Breads  
Metal Blade  
Metal Blade  
Use metal blade to “sift” dry  
Batters for small recipes of muffins and  
ingredients; remove. Process wet quick breads can be prepared quickly and  
ingredients, return dry ingredients with little fuss.  
to work bowl and pulse to blend.  
Try to process less food  
at one time. Pulse/chop  
until pieces of food are  
no larger than 1/2 inch  
(1.25cm). Then run  
machine continuously,  
checking consistency  
often.  
5. Adjust pusher pressure  
to food texture.  
Place strainer basket on  
work bowl, fitting Juicer  
Stem Adapter loosely  
over motor shaft. Turn  
basket counterclockwise  
as far as it will go, until it  
clicks into position.  
See Cuisinart recipes.  
Never push down hard  
on pusher.  
Pastry/  
Pie Crust  
Use recipe, pg 30 or other favorite Can prepare pastry for single crust pie.  
recipe using recipe method.  
Repeat for a 2-crust pie, do not double.  
Use light pressure for  
soft fruits and vegetables  
and pack them horizon-  
tally; like bananas,  
mushrooms, strawberries  
and tomatoes and for all  
cheeses.  
Peanut Butter Metal Blade  
or Nut Butters  
Process up to 1-1/2 cups peanuts Fresh nut butters contain no additional oils,  
or other nuts. Pulse to chop  
first, then process continuously  
until ground nuts form a ball.  
sugar or salt unless you choose to add  
them. Nut butters can be kept for several  
months tightly covered and refrigerated.  
For chunky-style, add a handful of nuts  
before processing is completed.  
Turn Juicer Stem  
Liquid leaks from bottom  
of work bowl onto  
motor base  
Adapter clockwise until it  
drops into position.  
Check that it is down as  
far as it will go on the  
motor shaft.  
Remove work bowl from  
base as soon as you fin-  
ish processing. Do not  
remove metal blade first.  
When work bowl and  
blade are removed  
together, blade drops  
down and forms almost  
perfect seal against bowl.  
Potatoes,  
Cooked  
Shredding Disc Trim to fit feed tube as needed.  
Slicing Disc  
Use chute attachment for larger  
Shred or slice using light pressure. amounts.  
Use medium pressure for  
most food — apples, cel-  
ery, citrus fruit, potatoes,  
zucchini. Use firm pres-  
sure for really hard veg-  
etables like carrots and  
yams.  
Potatoes, Raw Shredding Disc Trim as needed to fit feed tube.  
Use chute attachment for larger amounts.  
2. Hold small cone by top  
and place it over Juicer  
Stem Adapter, fitting slot  
over rib on adapter.  
Slicing Disc  
Shred or slice using medium  
pressure.  
Vegetables,  
Raw  
Metal Blade  
Peel vegetable & cut into pieces  
3/4-inch or smaller. Keep pieces  
similar size for most even chop.  
Pulse to chop, or process to  
“grind” or “purée. For small items  
such as garlic or shallots, drop  
through feed tube while machine  
is running to chop.  
Cut citrus fruit in half and  
hold cut side down over  
cone. With other hand,  
hold control lever in  
PULSE position and  
press down fruit to  
extract juice. For continu-  
ous operation, move  
control lever to ON. Twist  
fruit to extract most juice.  
Do not allow juice to  
overflow center tube of  
work bowl.  
Liquid leaks out between  
work bowl and cover  
when machine is running  
Never use more than  
1-1/2 cups (360ml) of a  
very thin liquid. The  
thicker the liquid, the  
more you can use. With  
thick mixtures like pan-  
cake or cake batter, for  
example, you can  
Using The Juicer  
Attachment  
The Citrus Juicer  
Attachment includes:  
Shredding Disc Peel and cut to fit feed tube. Cut  
Slicing Disc  
For soft vegetables, use light to moderate  
one end flat, place in feed tube flat pressure. For firmer vegetables, use mod-  
end down. For cabbage remove  
and discard core.  
Strainer Basket, which  
locks into processor work  
bowl. It has grooved cam  
on one side and smooth  
locking device on opposite  
side. In its center is the:  
erate to medium pressure.  
Do not use shredding disc for cabbage.  
Yeast Doughs Metal Blade  
Process dry ingredients to blend,  
then add yeast mixture/liquid  
through feed tube in a steady  
stream as fast as the flour will  
absorb it. After mixture forms  
ball, process for 46 – 60 seconds  
to knead.  
Makes a scant 1 pound of dough, enough  
for a single small (8 x 4 x 2-1/2 – inch loaf  
pan) or free form bread. See recipes for  
more ideas.  
process as much as 2  
cups (480ml).  
Juicer Stem Adapter,  
which fits over motor shaft  
of Pro Plus.  
To remove attachment,  
remove cone from Juicer  
Stem Adapter. Loosen  
Slices are uneven or  
slanted  
adapter from motor shaft  
by lifting it slightly, straight  
up. Hold Strainer Basket  
on both sides and turn  
clockwise to unlock it from  
work bowl. Lift straight up.  
Remove work bowl from  
base and pour out juice.  
Pack feed tube carefully.  
Maintain even pressure  
on pusher.  
Small cone, for lemons  
and limes. It must always  
be attached to Adapter  
when Attachment is in use.  
Slot in center of underside  
fits rib on Adapter.  
2. Prepare food first.  
Always remove large  
hard pits and seeds.  
When slicing, cut one  
end flat and place in  
prevents pusher from  
moving. (Bottom of feed  
tube is slightly larger  
than top. If food is too  
big for top, try inserting  
Guidelines for  
Perfect Slices and  
Consistently  
Carrots or similar food  
falls over in feed tube  
Cut food into equally  
sized pieces, not over 4  
inches (10cm) long. Use  
enough pieces to fit feed  
tube snugly.  
Uniform Shreds  
feed tube cut side down.  
from bottom.)  
Medium cone, for oranges  
and large cone, for grape-  
fruits. Both fit over small  
cone.  
1. Choose food with care.  
Fruits and vegetables  
should be fresh, firm and  
not overripe.  
3. Pack feed tube carefully. 4. Pack feed tube for  
Food should fit snugly  
but not so tight that it  
desired results.  
For small, round slices  
11  
12  
 
household use. Except as oth-  
erwise required under applica-  
ble state law, this warranty is  
not available to retailers  
or other commercial  
Your Cuisinart® Pro PlusFood  
Processor has been manufac-  
tured to strict specifications  
and has been designed for use  
with the Cuisinart® Food  
Processor authorized acces-  
sories and replacement parts  
for your model. This warranty  
expressly excludes any  
defects or damages caused by  
accessories, replacement parts  
or repair service other than  
those that have been author-  
ized by Cuisinart.  
Cut carrots in half and  
insert one piece point-side  
down and the other stem-  
side down.  
and blade or disc immedi-  
ately after use so food  
won’t dry on them.  
procedure and wipe area  
with damp sponge and  
non-abrasive cleaner.  
TECHNICAL DATA  
The line voltage and fre-  
quency approximate for  
your machine are shown  
on label on underside of  
base.  
If you wash blades and  
discs by hand, do it careful- any blade or disc on motor  
IMPORTANT: Never store  
purchasers or owners.  
A few pieces of food  
remain on top of slicing  
or shredding disc  
You can improve this by  
raising and lowering  
(bouncing) pusher when  
food is almost all sliced  
or shredded.  
ly. Avoid leaving them in  
soapy water, where they  
may disappear from sight.  
To clean metal blade, fill  
work bowl with soapy  
water, hold blade by its  
center plastic part and  
move it up and down on  
center shaft. Use of a spray  
attachment is also effec-  
tive. If necessary, use a  
brush.  
shaft. No blade or disc  
should be placed on shaft  
except when work bowl is  
in place and processor is  
about to be used.  
We warrant that your  
Cuisinart® Pro PlusFood  
Processor will be free of  
defects in material and work-  
manship under normal home  
use for three years from the  
date of original purchase.  
An automatic temperature-  
controlled circuit breaker in  
motor ensures protection  
against motor burnout. If  
processor runs for excep-  
tionally long time when  
chopping, mixing or knead-  
ing thick or heavy mixtures  
in successive batches,  
motor may overheat. If this  
happens, processor will  
stop. Turn it off and wait for  
motor to cool off before  
proceeding. It will usually  
cool off within 10 minutes.  
In extreme cases, it could  
take an hour.  
FOR YOUR SAFETY  
However, return of the  
Cheese spreads out and  
collects on top of shred-  
ding disc  
Cheese was not cold  
enough, or pressure on  
pusher was too great.  
Like all powerful electrical  
appliances, your food  
processor should be han-  
dled with care.  
This warranty does not cover  
any damage caused by  
accident, misuse, shipment  
or other than ordinary  
household use.  
warranty registration card  
is not a condition of this war-  
ranty and does not eliminate  
the need for the consumer to  
maintain the original proof of  
purchase. 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.  
Follow these guidelines to  
protect yourself and your  
family from misuse that  
could cause injury.  
Work bowl is made of  
This warranty excludes all inci-  
dental or consequential dam-  
ages. Some states do not  
allow the exclusion of or limita-  
tion of incidental or conse-  
quential damages, so the fore-  
going may not apply to you.  
Always use light pressure Lexan® polycarbonate plas-  
when processing cheese. tic, which is shatter resist-  
ant and heat resistant.  
CLEANING AND  
Handle and store metal  
blade and discs carefully.  
Their cutting edges are  
very sharp.  
Chopping certain foods  
may scratch or cloud work  
bowl. Among them are rice,  
whole spices and oils like  
We suggest that you complete  
and return the enclosed  
warranty registration card  
promptly to facilitate verifica-  
tion of the date of original  
purchase.  
STORING  
Safety switches prevent  
machine from operating  
when work bowl or cover is  
not locked into position.  
Motor stops within seconds  
when control switch is  
turned off or cover is  
unlocked. If motor should  
ever continue to run, do not  
attempt to remove cover.  
Remove plug from outlet  
and immediately notify the  
Cuisinart Consumer  
Keep your food processor  
This warranty gives you specif-  
ic legal rights, and you may  
have other rights that vary  
from state to state.  
ready for use on a kitchen  
wintergreen. If you like to  
Never put adapter stem on  
motor shaft until work bowl  
is securely locked in place.  
counter. When it’s not  
prepare your own spice  
being used, leave it  
blends, you may want to  
keep a second bowl just for  
that purpose.  
unplugged. Don’t leave it  
with cover in locked posi-  
tion; this could damage the  
off-on mechanism.  
If your food processor should  
prove to be defective within  
the warranty period, we will  
repair it (or, if we think  
necessary, replace it) without  
charge to you. To obtain  
warranty service, please call  
our Consumer Service Center  
toll-free at 800-726-0190 or  
write to:  
WARNING  
Always make certain that  
adapter stem is down on  
motor shaft as far as it will  
go.  
Our food processors and  
accessories are carefully  
designed and manufactured  
with high-quality materials to  
assure your satisfaction and  
safety when you use them.  
Although accessories sold by  
companies other than  
Cuisinart may be compatible  
with your Cuisinart® Food  
Processor, they may also be  
extremely dangerous and  
expose the user to serious  
injury.  
Base housing is made of  
touch plastic with high  
impact resistance. Its  
Store blades and discs in  
safe, convenient place, as  
you would sharp knives —  
out of the reach of children.  
Always insert metal blade  
in work bowl before putting  
ingredients in work bowl.  
smooth surface will look  
new for years. Keep a  
sponge handy as you work  
and wipe spills from base.  
Wipe in direction away  
from motor shaft. Do not  
use abrasive spray clean-  
ers on base or pusher.  
Service Center.  
All parts except motor base  
are dishwasher safe and  
we recommend washing  
them in the dishwasher ON  
THE TOP RACK. Due to  
intense water heat, wash-  
ing the work bowl, work  
bowl cover and accessories  
on the bottom rack may  
cause damage over time.  
When slicing or shred-  
ding food, always use  
pusher. Never put your  
fingers or a spatula into  
feed tube.  
Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
WARRANTY  
CUISINART® PRO PLUS™  
FOOD PROCESSOR /  
JUICER LIMITED  
THREE-YEAR  
To facilitate the speed and  
accuracy of your return, please  
also enclose $7.00 for shipping  
and handling of the product;  
under California law, only proof  
of purchase is required. Please  
also be sure to include a return  
address, description of the  
product defect, product serial  
number, and any other infor-  
mation pertinent to the prod-  
ucts return. Please pay by  
check or money order.  
Four rubber feet on under-  
side of base keep it from  
moving on most work sur-  
faces when machine is pro-  
cessing heavy loads. Clean  
feet from time to time; if  
rubber surface is not clean,  
machine may move on  
counter. If feet leave spots  
on counter, spray with spot  
remover and wipe with  
damp sponge. If any trace  
of spot remains, repeat  
Always wait for blade or  
disc to stop spinning before  
you remove cover from  
work bowl.  
We specifically caution you not  
to use other brand acces-  
sories, such as juicers, which  
permit your processor to oper-  
ate with exposed cutting or  
shredding discs.  
WARRANTY  
This warranty supersedes all  
previous warranties on  
Cuisinart® Pro PlusFood  
Processors.  
Be careful not to let metal  
blade fall out of work bowl  
when you empty bowl.  
Remove it before tilting  
bowl or hold it in place.  
Insert work bowl upside  
down. Remember where  
you place sharp blades and  
discs, and unload them  
carefully.  
If you have any questions  
about the safety features of  
your Cuisinart® Food  
Processor, please call us at  
the toll-free number that  
appears on the above  
warranty.  
This warranty is available to  
consumers only. You are a  
consumer if you own a  
Cuisinart® Pro PlusFood  
Processor that was purchased  
at retail for personal, family or  
To simplify cleaning, rinse  
work bowl, cover, pusher  
14  
13  
 
Nutritional information per serving (1/4 cup):  
Calories 8 (7% from fat) • carb 2g • pro. 0g • fat 0g • sat. fat • chol. 0mg  
• sod. 58mg • calc. 7mg • fiber 0g  
Recipe Notes:  
Nutritional analyses are based on number of servings indicated. If a recipe produces a range  
of servings, they are based on the highest serving yield for that particular recipe.  
Hummus  
Add a roasted red pepper and 1 teaspoon herbs de Provence for a variation.  
Makes about 2 cups  
Guacamole  
Serve guacamole with crispy tortilla chips, or use as a sauce or side dish.  
Makes about 2 cups  
1/4  
1
cup loosely packed flat parsley leaves  
clove garlic, peeled  
1/4  
1/2  
1/4  
cup water  
teaspoon ground cumin  
cup extra virgin olive oil  
1
ripe plum tomato (3-4 ounces), cored,  
seeded, cut into eighths  
2
tablespoons packed cilantro leaves,  
washed & dried  
1
can (19 ounces, 540g) chickpeas,  
rinsed and drained  
kosher salt and freshly ground black pepper  
to taste  
1
1
garlic clove, peeled  
2
tablespoons fresh lime or lemon juice  
teaspoon chili powder  
2
2
tablespoons tahini (see Note)  
tablespoons fresh lemon juice  
jalapeño pepper, seeded and halved,  
cut in 3/4-inch pieces  
1/2  
1/4  
1/4  
teaspoon ground cumin  
teaspoon kosher salt  
1/2  
2
ounce red onion (about 1-inch piece),  
trimmed, cut into 1/2-inch pieces  
Insert metal blade. Add parsley to work bowl. Process to chop, 5 seconds; remove and reserve.  
With machine running, drop garlic through feed tube. Process until finely chopped, about 5 sec-  
onds. Add chick peas, tahini, lemon juice, water and cumin to work bowl; process until smooth,  
1-1/2 to 2 minutes, stopping to scrape work bowl as needed one or two times. With the machine  
running, add the olive oil in a steady stream and process until the mixture is smooth and creamy.  
Taste and season with kosher salt and freshly ground pepper. Transfer to a bowl, cover and let  
stand for 30 minutes or longer to allow flavors to blend. Refrigerate if not serving in 30 minutes.  
ripe avocados (20-24 ounces total),  
peeled, pitted, cut into 3/4-inch chunks  
Insert metal blade. Place tomato pieces in work bowl; pulse to chop, 10 to 15 times; remove and  
reserve. With machine running, drop garlic through feed tube and process until minced, about 10  
seconds. Scrape work bowl. Add jalapeño and onion to work bowl, pulse to chop, 5 times. Add half  
the avocado pieces, cilantro leaves, lime juice, chili powder, cumin and salt. Pulse 5 times to chop  
avocado, then process until smooth, about 45 seconds. Add remaining avocado. Pulse until mix-  
ture is blended, and reaches desired texture for a chunky guacamole, or process until smooth and  
creamy, about 1-1/2 minutes. Cover and refrigerate for at least 30 minutes before serving to allow  
flavors to blend. Serve with tortilla corn chips.  
Note: Tahini is a sesame seed paste available most grocery stores.  
Nutritional information per serving (2 tablespoons):  
Calories 30 (38% from fat) • carb. 4g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg  
• sod. 29mg • calc. 16mg • fiber 1g  
Nutritional information per serving (2 tablespoons):  
Calories 56 (73% from fat) • carb. 4g • pro. 0g • fat 5g • sat. fat 1g • chol. 0mg  
• sod. 23mg • calc. 2mg • fiber 3g  
Herbed Chevre & Sun-dried Tomato Torta  
Makes about 1-1/2 cups  
4
sun-dried tomatoes, oil packed, with 1  
tablespoon oil  
6
6
ounces cream cheese (may use  
reduced fat), cut in 1-inch pieces  
Fresh Tomato & Roasted Pepper Salsa Cruda  
Roasted Red Peppers add a little something extra to a traditional favorite.  
1/2  
teaspoon herbs de Provence (or basil  
or thyme)  
ounces Chevre or other goat cheese,  
chilled, cut in 1-inch pieces  
Makes 1-1/2 cups  
1
tablespoon toasted pine nuts  
imported black olives, pitted  
clove garlic, peeled  
1/8  
1/8  
teaspoon kosher salt  
3-4  
1
teaspoon freshly ground pepper  
1
4
garlic clove, peeled  
1
green onion, trimmed, cut 1-inch  
pieces  
2 - 3 drops hot sauce such as Tabasco®  
to taste  
plum tomatoes (12 ounces), cored,  
seeded, quartered  
1-2  
jalapeño peppers, stemmed, halved,  
seeded, cut in 1/2-inch pieces  
1/4  
cup mixed fresh herbs, loosely  
packed (such as parsley, thyme, basil,  
oregano, marjoram, sage, etc.)  
1/2  
1/3  
roasted red pepper, cut in 1-inch  
pieces  
2
tablespoons fresh lime juice  
teaspoon ground cumin  
teaspoon kosher salt  
cup lightly packed fresh cilantro  
leaves, washed and dried  
1/2  
1/4  
Insert metal blade. Place sun-dried tomatoes, herbs de Provence, pine nuts and olives in work  
bowl. Pulse to chop, 5 times. Line a 2-cup bowl or mold with plastic wrap. Spoon the sun-dried  
tomato mixture into the bottom of the prepared mold; reserve. Wipe the work bowl and metal blade  
clean with a paper towel.  
Insert metal blade. With machine running, drop garlic through feed tube; process 5 seconds to  
chop. Add half the tomatoes to work bowl. Pulse 5 times to chop, then process to chop finely,  
about 15 to 20 seconds. Add remaining tomatoes to work bowl along with roasted red pepper,  
cilantro, green onions, jalapeño pepper, lime juice, cumin and salt. Pulse 10 to 15 times (one  
second pulses), or process until desired texture is reached. Let stand 30 minutes before serving  
to allow flavors to blend.  
Insert the metal blade. With the machine running, drop the garlic through the feed tube and  
process 10 seconds to chop. Scrape the work bowl. Add the herbs, process to chop finely,  
15 seconds. Add cheese, salt, pepper and 2 - 3 drops hot sauce, process 20 to 30 seconds  
to combine.  
16  
15  
 
Gently spoon some of the cheese mixture over the bottom of the bowl, pressing down gently.  
Spoon in the remaining cheese mixture and smooth over the top. Cover with plastic wrap and  
refrigerate until ready to use.  
Transfer to a resealable container, cover and let stand for at least 30 minutes before using to allow  
flavors to blend and develop. Refrigerate unused portions. Will keep about 5 days refrigerated.  
Nutritional information per serving (2 tablespoons):  
Calories 33 (33% from fat) • carb. 3g • pro. 3g • fat 1g • sat. fat 1g • chol. 86mg  
• sod. 86mg • calc. 71mg • fiber 0g  
To unmold: remove plastic wrap. Arrange fresh herbs or other greens over the exposed “top” of the  
molded cheese, so that some will come out from the edges. Place a flat plate or server over the  
bowl and invert so that the “top” becomes the “bottom”. Carefully lift up the bowl and gently remove  
the plastic wrap. Serve with crackers, pita wedges, bagel chips or baguette slices.  
Coleslaw  
Nutritional information per serving (2 tablespoons):  
Calories 104 (73% from fat) • carb. 2g • pro. 5g • fat 9g • sat. fat 5g • chol. 16mg  
• sod. 165mg • calc. 87mg • fiber 0g  
Shred cabbage in just seconds using your Pro Plus.  
Makes about 6 cups  
1
1
small head green cabbage (1-1/2  
pounds), cut to fit feed tube  
1/2  
2
cup reduced fat mayonnaise  
tablespoons vinegar  
Vinaigrette  
Makes 1-1/2 cups  
medium carrot (3 ounces), trimmed,  
peeled, and cut to fit feed tube  
kosher salt and freshly ground black  
pepper to taste  
This basic vinaigrette can be easily changed by using a flavored vinegar or oil, or by  
adding fresh or dried herbs. Add a touch of sugar for a little sweetness.  
Assemble processor with chute attachment, ejector disc and slicing disc. Slice cabbage through  
chute into large bowl. Insert shredding disc, and shred carrots through chute into bowl. Toss cab-  
bage and carrots with remaining ingredients.  
1
small garlic clove, peeled  
cup wine vinegar  
1/2  
1/8  
1
teaspoon kosher salt  
1/3  
1
teaspoon freshly ground black pepper  
tablespoon fresh lemon juice  
tablespoon Dijon mustard  
cup vegetable oil  
(may use half olive oil)  
Nutritional information per serving (3/4 cup):  
Calories 73 (55% from fat) • carb. 7g • pro. 1g • fat 4g • sat. fat 1g • chol. 1mg  
• sod. 109mg • calc. 45mg • fiber 2g  
1
Insert metal blade and turn on machine. Drop garlic through feed tube and process until minced  
about 5 seconds. Add vinegar, mustard, salt and pepper to work bowl. While machine is running,  
pour oil through feed tube in thin stream and process until completely mixed and emulsified, about  
5 to 10 seconds.  
Asian Carrot Salad  
This salad goes nicely with grilled seafood or chicken.  
Nutritional information per serving (1 tablespoon):  
Calories 81 (98% from fat) • carb. 0g • pro. 0g • fat 9g • sat. fat 1g • chol. 0mg  
• sod. 43mg • calc. 1mg • fiber 0g  
Makes 4 – 6 servings  
1
1
1
pound carrots, trimmed & peeled, cut  
to fit feed tube horizontally  
2
slices fresh ginger root, each about  
the size of a quarter  
small red onion (2-3 ounces), peeled,  
halved vertically  
1
tablespoon fresh cilantro leaves  
teaspoon pepper flakes  
Creamy Ricotta Herb Dressing/Dip  
This is a good light dressing for potato salad or other fresh vegetable salads. It also  
makes a nice dip for fresh crudités.  
1/4  
2
small red bell pepper, stemmed,  
cored, seeded, cut to fit feed tube  
tablespoons rice vinegar  
1
teaspoon low-sodium soy sauce  
tablespoons vegetable oil  
Makes about 1-1/2 cups  
1/4  
1
cup roasted unsalted peanuts  
small clove garlic, peeled  
2
2
shallots, peeled and halved  
clove garlic, peeled (optional)  
cup fresh flat-leaf parsley  
tablespoon fresh tarragon leaves  
teaspoon fresh thyme leaves  
fresh basil leaves  
3/4  
3/4  
1/2  
1/2  
cup part skim ricotta cheese  
cup buttermilk or fat free plain yogurt  
teaspoon dry mustard  
1
tablespoon Asian (toasted) sesame oil  
1
1/4  
1
Assemble processor with chute attachment, ejector disc and slicing shredding disc. Shred carrots.  
Insert slicing disc, slice onion and red pepper. Toss vegetables to combine; reserve.  
teaspoon each kosher salt and freshly  
ground pepper  
1
Switch to clear work bowl. Insert metal blade. Place peanuts in work bowl. Pulse to chop, 5 times;  
remove and reserve. With machine running, drop garlic and ginger through feed tube, process 5  
seconds to chop. Add cilantro and pepper flakes to work bowl, pulse to chop, 5 times; scrape  
2-3  
Insert metal blade. With machine running, drop shallots and garlic (if using) through feed tube and  
process to chop, 5 seconds. Scrape work bowl. Add fresh herbs; pulse to chop, 5 times. Add  
ricotta, yogurt, dry mustard, salt, pepper. Process until creamy and smooth, about 20 seconds.  
work bowl. Add vinegar and soy sauce to work bowl. Process to blend, 5 seconds. With machine  
running, add oils in a steady stream; process until dressing is emulsified, 5 to 10 seconds. Add  
dressing to carrot mixture and toss to combine. Let salad stand 15 to 20 minutes before serving to  
17  
allow flavors to blend.  
18  
 
Nutritional information per serving:  
Calories 126 (57% from fat) • carb. 12g • pro. 3g • fat 9g • sat. fat 1g • chol. 0mg  
• sod. 342mg • calc. 30mg • fiber 3g  
Savory Sweet Potato & Carrot Bake  
Full of beta carotenes, this pleasant alternative to traditional sweet potato dishes is  
particularly good with turkey, pork or game dishes.  
Preheat oven to 325° F. Brush a 6-cup shallow oval or other similar sized baking dish with 1 table-  
spoon melted butter.  
Marinated Cucumber Salad  
Makes about 3 cups  
1
tablespoon unsalted butter, melted  
3
tablespoons unsalted butter, cut into  
1/2-inch pieces, divided  
3
medium cucumbers (1-1/2 pounds  
total), peeled, halved lengthwise,  
seeded, ends cut flat, cut to fit feed  
tube  
1
1
1
tablespoon kosher salt  
3/4  
pound sweet potatoes or yams,  
peeled, cut to fit feed tube  
tablespoon granulated sugar  
teaspoon dried dill*  
1
large egg  
3/4  
2
pound carrots, peeled, cut to fit feed  
tube  
1
large egg white  
freshly ground black pepper to taste  
1/3  
1/2  
1/2  
1/2  
1/2  
1/4  
cup all-purpose flour  
cup evaporated fat free milk  
teaspoon thyme  
1/2  
1/4  
medium red onion, peeled  
cup white wine vinegar *  
ounces sharp white cheddar cheese,  
cut to fit feed tube  
Assemble processor with chute attachment, ejector disc and slicing disc. Slice cucumbers into  
bowl. Slice onion into bowl. Toss cucumbers and onion with remaining ingredients and let sit for  
30 minutes to allow flavors to combine.  
2
slices good quality white bread (2  
ounces), torn into pieces  
teaspoon rubbed sage  
teaspoon kosher salt  
hot sauce such as Tabasco®  
2
tablespoons walnuts  
Drain before serving.  
*You may vary the salad by using flavored vinegar such as raspberry, or changing the herb.  
Assemble processor with chute attachment, ejector disc and shredding disc. Place medium bowl  
under chute opening. Use firm pressure to shred sweet potatoes, carrots and cheese. Reserve.  
Nutritional information per serving (1/2 cup):  
Calories 38 (0% from fat) • carb. 9g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg  
• sod. 667mg • calc. 35mg • fiber 2g  
Place clear work bowl on food processor base. Insert metal blade. Place bread, walnuts and butter  
in work bowl. Process until mixture is coarse crumbs, about 30 seconds; reserve. Place egg, egg  
white, flour, milk, sugar, thyme, sage, salt, hot sauce, and remaining butter in work bowl. Process  
until smooth and blended, 20 seconds. Pour over sweet potato/carrot mixture in bowl and stir to  
combine. Arrange in prepared baking dish and pat to even thickness. Top evenly with buttered  
crumb mixture. Bake in preheated 325° F oven for 1-1/2 hours, until vegetables are tender and  
crumb topping is golden brown and crispy. Serve hot.  
Potatoes au Gratin  
To make Potatoes au Gratin for a larger group, double or triple the recipe using  
the chute attachment and ejector disc.  
Makes 6 servings.  
Nutritional information per serving:  
Calories 214 (42% from fat) • carb 25g • pro. 7g • fat 10g • sat. fat 5g • chol. 49mg  
• sod. 228mg • calc. 131mg • fiber 3g  
4
ounces Swiss, Gruyère or cheddar  
cheese  
1-1/2 pounds russet potatoes (medium  
sized), peeled, halved lengthwise,  
ends cut flat  
1
small garlic clove, peeled  
cup evaporated fat free milk  
cup heavy cream  
kosher salt and freshly ground black  
pepper to taste  
1
Meatloaf with Mushrooms & Herbs  
For a change, use a combination of turkey breast and lean pork loin.  
Makes 4 servings  
1/2  
Preheat oven to 375°F. Generously butter 9-inch square or other 10-cup baking dish.  
cooking spray  
1/2  
1
teaspoon freshly ground pepper  
large egg  
Insert shredding disc and shred cheese using medium pressure; remove and reserve. Insert metal  
blade and turn on machine. Drop garlic through feed tube, and process until minced about  
5 seconds.  
1/4  
2
cup flat parsley leaves, loosely  
packed  
1/4  
2
cup reduced fat milk  
slices good quality bread, broken into  
pieces  
tablespoons sodium free tomato paste  
Bring evaporated milk, cream and garlic to simmer in small pot.  
1/2  
pound cold boneless beef chuck or  
round, cut into 3/4-inch cubes  
Assemble processor with chute attachment, ejector disc and slicing disc. Slice potatoes. Make  
an even layer of half the potato slices in bottom of baking dish. Sprinkle with salt, pepper and  
half the cheese. Add remaining potatoes in layer over cheese season and pour hot cream mixture  
over top. Bake until potatoes are tender, liquid is absorbed, and top is browned – about 1 hour.  
Sprinkle remaining cheese on top, 5 minutes before end of cooking.  
1
small onion (3 ounces), peeled and  
quartered  
1/4  
1/4  
pound cold boneless pork, cut into  
3/4-inch cubes  
3 - 4 mushrooms (2 ounces), cleaned and  
quartered  
pound cold boneless veal, cut into  
3/4-inch cubes  
1
teaspoon Italian herb blend or herbs  
de Provence  
Nutritional information per serving:  
Calories 279 (44% from fat) • carb. 28mg • pro. 11g • fat 14g • sat. fat 8g • chol. 48mg  
1
teaspoon kosher salt  
• sod. 126mg • calc. 337mg • fiber 2g  
19  
20  
 
Preheat oven to 400° F. Lightly coat a 7-1/2 x 3-3/4 x 2-1/4 -inch loaf pan with cooking spray.  
* Substitute 1/2 pound of well-trimmed pork loin or beef flank steak for the chicken. Trim, freeze  
and slice as described for chicken.  
Insert metal blade. Place parsley and bread in work bowl; pulse 5 times, then process until bread  
is medium coarse crumbs, about 20 seconds. Add onion, mushrooms, herbs, salt, and pepper to  
work bowl. Pulse to chop finely, 10 to 15 times. Remove and transfer to a medium bowl. Place  
egg, milk and tomato paste in work bowl. Process to blend, 5 seconds; add to onion mixture and  
stir. Place beef cubes in work bowl. Pulse to chop finely, 15 to 20 long pulses. Add to mixture in  
bowl. Place pork and veal cubes in work bowl. Pulse to chop finely, 15 to 20 long pulses. Add to  
bowl. Stir meats into vegetable/crumb mixture until completely combined. Spoon into prepared  
loaf pan and press to compact. Bake in preheated 400° F oven for 40 to 45 minutes, until top is  
browned and internal temperature measures 160° - 170° F when tested with an instant read ther-  
mometer. Let meatloaf stand in pan for 10 minutes. Drain if necessary, remove, slice and serve.  
Alternatively, meat can be shaped into meatballs of desired size and baked until browned and  
internal temperature measures 160°-170° F. Use with your favorite tomato sauce or brown gravy.  
Nutritional information per serving (3 servings):  
Calories 342 (58% from fat) • carb. 12g • pro. 24g • fat 22g • sat. fat 2g • chol. 58mg  
• sod. 455mg • calc. 33mg • fiber 3g  
Pizza  
You can prepare a pizza easily from start to finish without cleaning with work bowl between steps.  
First, grate and shred cheeses and reserve. Second, prepare the dough, residual cheese in the  
work bowl will just add flavor. Then slice or shred any toppings such as vegetables and cooked  
meats. (If you use raw meats, you will have to wash and dry the work bowl and blades used.)  
Finally prepare your sauce. Remember – go from dry to wet. Pizza toppings can be as creative as  
your individual taste. But remember, too much of any topping will make your pizza wet and soggy,  
no matter how long it is baked.  
Nutritional information per serving:  
Calories 196 (26% from fat) • carb. 12g • pro. 24g • fat 6g • sat. fat 2g • chol. 57mg  
• sod. 465mg • calc. 59mg • fiber 1g  
Pizza Dough  
Ginger Chicken & Vegetable Stir-Fry  
The hard part of stir-fries is the preparation – with the LPP it is simple and quick.  
Makes 2 - 3 servings  
Makes 14 ounces dough to make:  
One 15-inch pizza -or-  
1/2  
pound trimmed boneless, skinless  
chicken breast, cut to fit feed tube*  
1
medium red pepper (about 5 ounces),  
cored, seeded, cut to fit feed tube  
3/4  
1/4  
1/4  
teaspoon active dry yeast  
teaspoon granulated sugar  
1/2  
1
teaspoon salt  
1
1
2
medium garlic clove, peeled  
3
teaspoons cornstarch, divided  
tablespoon olive oil  
cup cold water  
1/2-inch piece fresh ginger, peeled  
1-1/2 teaspoons water  
1/3 cup chicken broth  
1-1/2 tablespoons less sodium soy sauce  
cup warm water (105°-110°F, test  
using instant read thermometer)  
1/4  
carrots (about 4 ounces) peeled, cut  
to fit feed tube horizontally  
1-1/2 cups all-purpose flour  
4
4
ounces mushrooms, stems trimmed  
1
4
teaspoon sesame oil  
Two 8 -10-inch pizzas -or-  
Four 5 - 6-inch pizzas  
medium scallions, trimmed and cut  
into 2-inch lengths  
tablespoons vegetable oil  
1
small zucchini (about 4 ounces, cut to  
fit feed tube vertically)  
Combine yeast, sugar and warm water in a 1-cup liquid measure with pour spout. Stir to combine  
and let stand until the mixture is foamy, about 5 minutes. (Note: If the mixture does not become  
foamy, the yeast is not active, discard and begin again with fresh yeast.)  
Freeze chicken until hard to the touch but still easily pierced with tip of sharp knife, about 20 to 30  
minutes. Meanwhile, prepare vegetables. Insert metal blade and turn on machine. Drop garlic and  
ginger through feed tube and process until minced, about 10 seconds. Remove and reserve.  
Insert shredding disc. Pack carrots in feed tube and shred. Remove and reserve. Insert slicing disc  
and slice remaining vegetables separately. Remove and reserve. Slice semi-frozen chicken. Toss  
chicken with 1-1/2 teaspoons cornstarch. Stir together remaining cornstarch and water; reserve.  
Combine broth, soy sauce, and sesame oil; reserve.  
Insert metal blade. Place flour, salt and oil in work bowl. Process 5 seconds to combine. Scrape  
work bowl. Add cold water to yeast mixture; stir. With the machine running, add the yeast mixture  
in a steady stream, as fast as the flour will absorb it. When the mixture forms a ball, process for  
one minute to knead. Remove dough, dust lightly with flour and place in a 1-quart resealable food  
storage bag. Press out air and seal. Let dough rise in a warm, draft-free place until doubled in size,  
about 1 hour.  
Nutritional information per serving:  
Calories 203 (17% from fat) • carb. 36g • pro. 5g • fat 4g • sat. fat 1g • chol. 0mg  
• sod. 295mg • calc. 8mg • fiber 1g  
Heat work or large stick free skillet over high heat. Add 1-2 tablespoons of vegetable oil. Stir-fry  
chicken, in batches if necessary, until firm. Remove and reserve as done. Add more oil between  
batches as necessary. Add remaining vegetable oil to wok or skillet, reduce heat to medium-high  
and cook ginger and garlic, stirring, until fragrant, about 15 seconds. Add carrots and stir-fry for  
15 seconds. Add remaining vegetables and stir-fry until just tender, about 1 minute. Return chicken  
to skillet along with broth mixture. Raise heat and cook until bubbling. Lower heat and stir in  
cornstarch mixture, cook just until thickened. Season to taste and serve immediately.  
1
1
clove garlic, peeled  
1/2  
1/2  
1/4  
1/4  
teaspoon basil  
can (14 – 15 ounces) tomatoes in  
thick juice/sauce  
teaspoon oregano  
teaspoon thyme  
3
tablespoons sodium-free tomato  
paste  
teaspoon red pepper flakes  
(optional, for a spicier sauce)  
21  
22  
 
Quick & Simple Pizza Sauce  
Makes 2 cups sauce (use 1/2 cup for each 15-inch pizza), sauce may be frozen  
Cherry Walnut Cinnamon Buns  
Insert metal blade. With machine running, drop garlic through feed tube and process 5 seconds.  
Scrape work bowl. Add tomatoes with juice, tomato paste, basil, oregano, thyme, and red pepper  
flakes if using. Pulse 10 to 15 times to chop and blend sauce. If sauce is too chunky for your taste,  
process until desired consistency is reached.  
You may substitute chopped dried apricots for the cherries and almonds for the walnuts.  
Makes 9 buns, about 2-1/2 inches each.  
3/4  
2
teaspoon active dry yeast  
1/8  
1/2  
1/4  
teaspoon salt  
tablespoons warm (110° F) water  
teaspoons granulated sugar, divided  
tablespoons packed brown sugar  
teaspoon ground cinnamon  
cup walnut halves  
cup + 1 tablespoon lowfat milk  
Cook’s Tip: Freeze remaining sauce in ?-cup portions to have ready to make pizzas.  
4
cup dried tart cherries (may substitute  
raisins)  
Nutritional information per serving:  
Calories 8 (3% from fat) • carb. 2g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg  
• sod. 35mg • calc. 8mg • fiber 1g  
3
1/2  
cup boiling water  
1
1-1/2 tablespoons unsalted butter, melted  
cooking spray  
1/4  
1-1/2 cups all-purpose flour  
tablespoon lowfat cream cheese  
White Wheat Baguette  
This bread has a crunchy, crispy crust with a dense chewy interior.  
Powdered sugar glaze (recipe fol-  
lows)  
1
Makes one baguette, about 12 ounces.  
Stir yeast and 1 teaspoon of the granulated sugar into warm water in a 1-cup liquid measure with  
pour spout. Let stand until foamy, 5 to 10 minutes. Insert metal blade. Place the brown sugar and  
cinnamon in work bowl and process 10 seconds. Add walnuts and pulse to chop, 5 times; remove  
and reserve. Add 1/2 cup cold milk to yeast mixture and stir to blend.  
2-1/4 teaspoons active dry yeast (1 packet)  
1/2  
3/4  
1/2  
3
cup whole wheat flour  
teaspoon salt  
1/4  
3
teaspoon granulated sugar  
tablespoons warm (110° F) water  
cup bread or all-purpose flour  
cup cold lowfat milk  
Place flour, remaining granulated sugar, cream cheese and salt in work bowl; process 10 seconds.  
With machine running, add yeast mixture in a steady stream, as fast as the flour will absorb it.  
Process until dough forms a ball, then process 45 seconds to knead dough. Remove dough and  
gather into a ball – dough will be slightly sticky. Dust lightly with flour and place in a 1-quart reseal-  
able food storage bag; press out air and seal tightly. Let dough rise in a warm, draft-free place,  
until doubled in volume, about 1 hour. Place cherries in a small, heatproof bowl and cover with 1/2  
cup boiling water. Let stand 15 minutes. Drain and pat dry. Lightly coat an 8-inch square baking  
pan with cooking spray.  
1
teaspoons flour for dusting, divided  
Stir yeast and sugar into warm water in a 1-cup liquid measuring cup with pour spout.Let stand  
until foamy, 3 to 5 minutes.  
Place both flours and salt in work bowl fitted with metal blade, process 10 seconds to combine.  
Add cold milk to foamy yeast mixture and stir to blend with a fork. With the machine running, add  
the liquid in a steady stream, as fast as he flour absorbs it. Process until dough forms a ball, then  
process 45 seconds longer to knead dough. (If too dry, add cold water, one teaspoon at a time,  
processing 10 seconds after each addition. If too wet/sticky, add bread/all-purpose flour one table-  
spoon at a time, processing 10 seconds after each addition.) Remove dough, shape into a ball,  
and dust lightly with 1 teaspoon of flour. Place in a resealable 1-quart food storage bag, press out  
air, and seal tightly. Let dough rise in a warm, draft-free spot, until doubled in volume, about 1 hour.  
Punch dough down to deflate; let rest 10 minutes. On a lightly floured surface, roll the dough into a  
rectangle 14 x 7-inches. Brush dough with melted butter all the way to the short sides, but leaving  
a 1/2-inch border on each of the long sides. Sprinkle the buttered area evenly with the brown  
sugar/walnut mixture; distribute the drained and dried cherries evenly over the sugared area.  
Brush unbuttered edges with water. Roll from one long side jelly-roll style. Pinch seam to seal.  
Use a serrated knife to cut the roll into 9 pieces, each about 1-1/2 inches in length. Place the rolls  
in the prepared pan, cut side up. Cover with plastic wrap and place in a warm, draft-free place, until  
nearly doubled in volume, about 1 hour. Fifteen minutes before baking, preheat oven to 350°F.  
Punch dough down to deflate; let rest 10 minutes. Roll dough into a rectangle, the roll up from the  
long side jelly-roll style. Pinch seam and ends to seal. Roll to length of about 12 to 14 inches.  
Place on a parchment lined baking sheet and dust loaf lightly with remaining flour. Cover loosely  
with a sheet of plastic wrap that has been coated lightly with cooking spray. Let rise in a warm,  
draft-free spot, until doubled in volume, about 1 hour.  
When ready, brush tops with remaining tablespoon milk. Bake in preheated 350°F oven for 25 to  
30 minutes until golden brown and puffed. Let cool on a rack for 15 minutes. Drizzle with  
Powdered Sugar Glaze. Serve warm. (May be made ahead – do not glaze. Reheat, covered with  
foil in a 225°F oven for 20 to 30 minutes, then glaze and serve.)  
About 15 minutes before baking, preheat oven to 425° F. Use a serrated knife to make 4 diagonal  
slits about 1/4-inch deep across the loaf. Place in oven and bake until browned and crusty, about  
20 to 25 minutes. Bread will sound hollow when tapped. Transfer to a rack to cool. For best results,  
allow to cool for 20 to 30 minutes before slicing.  
Powdered Sugar Glaze  
1/3  
1/2  
cup powdered sugar  
2-3  
teaspoons lowfat milk  
teaspoon vanilla extract  
Nutritional information per 2-ounce serving:  
Calories 122 (8% from fat) • carb. 23g • pro. 5g • fat 1g • sat. fat 0g • chol. 2mg  
• sod. 308mg • calc. 37mg • fiber 2g  
Insert metal blade in work bowl. Place powdered sugar, vanilla and 2 teaspoons of the milk in  
work bowl. Process until smooth, about 15 to 20 seconds. If too thick to drizzle, add remaining  
teaspoon milk.  
Nutritional information per bun:  
Calories 172 (22% from fat) • carb. 30g • pro. 4g • fat 4g • sat. fat 2g • chol. 7mg  
• sod. 47mg • calc. 39mg • fiber 1g  
23  
24  
 
Lemon Macadamia Nut Bread  
Cranberry Pistachio Scones  
Makes 10 slices (about 3/4-inch thick)  
Cranberry Pistachio Scones are very good served with clotted cream or butter and mar-  
malade. You may substitute walnuts, pecans, almonds, or hazelnuts for the pistachios.  
Our quick and easy version of a classic favorite. For a change,  
try the Orange Ginger version.  
Makes 8 scones  
Glaze:  
3
1/3  
1/2  
2
cup dried cranberries  
4
tablespoons cold unsalted butter, cut  
into 1/2-inch pieces  
tablespoons fresh lemon juice  
cup granulated sugar  
cup boiling water  
1/4  
2/3  
1/4  
cup fat free vanilla yogurt  
cup shelled pistachios  
milk for brushing  
tablespoons packed brown sugar  
Bread:  
1/2  
3
cup granulated sugar  
1-1/3 cups all-purpose flour  
cooking spray  
tablespoons unsalted butter, cut in  
1/2-inch pieces  
2
teaspoons baking powder  
teaspoon salt  
granulated sugar for sprinkling  
3/4  
1/2  
1/4  
2
cup all-purpose flour  
teaspoon baking powder  
teaspoon salt  
1/8  
1
large egg  
Pour the boiling water over the cranberries in a small heatproof bowl. Let stand 10 minutes to  
plump. Preheat oven to 375° F. Line a baking sheet with parchment paper. Drain cranberries and  
pat dry, reserve.  
2
tablespoons fat free plain yogurt  
1/3  
cup unsalted, lightly toasted  
macadamia nuts  
strips lemon zest/peel, 2 x 1/2-inch,  
bitter white pith removed  
Insert the metal blade. Place the brown sugar in the work bowl. Pulse to break up, 10 times. Add  
flour, baking powder and salt. Process to blend, 10 seconds. Add cold butter pieces, process until  
mixture resembles a coarse meal, 30 seconds. Add yogurt, cranberries and pistachios to work  
bowl. Pulse until just incorporated, about 5 to 10 pulses. Turn dough out onto a lightly floured work  
surface. With lightly floured hands, turn dough to knead, 4 times. (Press dough flat, fold, press flat  
again, repeat for a total of 4 times.) Roll dough into a circle, 7 inches in diameter, 3/4-inch high.  
Use a serrated knife or pizza cutter to cut dough into 8 wedges. Place the wedges on the prepared  
baking sheet in a circle with the wedges about 1/2-inch apart. Brush lightly with milk and sprinkle  
lightly with granulated sugar. Bake in preheated oven for 25 to 30 minutes, until golden and firm,  
but not dry. Let cool on a rack for 10 minutes before serving.  
Preheat oven to 350° F. Lightly coat a 7-1/2 x 3-3/4 x 2-1/4 -inch loaf pan with cooking spray.  
Insert the metal blade. Place the flour, baking powder and salt in the work bowl and process 5 sec-  
onds; remove and reserve. Cut the lemon peel into 1-inch pieces and place in work bowl with 1/4  
cup of the sugar. Process until zest is finely chopped about 1 minute. Add remaining 1/4 cup sugar  
and butter; process until creamy, 20 to 30 seconds. Add egg, process 10 seconds; scrape work  
bowl. Add yogurt; process 10 seconds – mixture will look slightly curdled. Spoon flour mixture then  
macadamia nuts over creamed mixture. Pulse until flour just disappears, 5 to 6 pulses. Do not  
over process. Spoon into prepared pan and level top. Bake in preheated 350° F oven for 35 to  
40 minutes, until bread is light golden brown and a tester comes out clean when inserted in the  
center. While bread is baking, stir lemon juice and sugar for glaze together until sugar is dissolved.  
Spoon the glaze over the hot bread a little at a time, allowing the glaze to absorb before adding  
more. Let stand until glaze is completely absorbed, then remove from pan and let cool completely  
on a wire rack. This bread is actually better the second day. Wrap tightly in plastic wrap to store.  
Nutritional information per serving:  
Calories 192 (38% from fat) • carb. 26g • pro. 4g • fat 8g • sat. fat 4g • chol. 16mg  
• sod. 108mg • calc. 43mg • fiber 1g  
Fluffy Buttermilk Biscuits  
Hot fluffy biscuits for breakfast or dinner are easy with the Little Pro.  
Makes eight 2-inch biscuits  
Orange Ginger Variation:  
Use orange zest and orange juice in place of lemon. Substitute crystallized ginger that  
has been cut in 1/2-inch pieces for the nuts. For more orange flavor, add 1/3 teaspoon  
orange flower water (available in specialty food shops) to batter when adding yogurt.  
1-1/8 cups all-purpose flour  
4
tablespoons cold unsalted butter, cut  
in 1/2-inch pieces  
1-1/4 teaspoons baking powder  
5
2
tablespoons buttermilk  
teaspoons milk  
1/4  
1/4  
teaspoon baking soda  
teaspoon salt  
Nutritional information per serving:  
Calories 164 (39% from fat) • carb. 23g • pro. 2g • fat 7g • sat. fat 3g • chol. 31mg  
• sod. 79mg • calc. 13mg • fiber 1g  
Preheat oven to 425°F. Line a baking sheet with parchment paper.  
Insert metal blade. Place flour, baking powder, baking soda, and salt in work bowl. Process  
5 seconds. Add butter and shortening to work bowl. Pulse 10 times, the process until the mixture  
resemble coarse corn meal, about 30 seconds. Scrape work bowl. Drizzle buttermilk over flour  
mixture. Process until the mixture just forms clumps, about 5 seconds, do not let form a ball.  
Turn out onto a lightly floured surface. With floured hands gather and press into a ball. Flatten,  
fold and turn 4 times to knead. Roll out into an 8 x 4-inch rectangle. Use a floured 2-inch round  
biscuit/cookie cutter to cut into 8 biscuits. Place on parchment lined baking sheet and brush with  
milk. Bake until puffed and lightly browned, 10 to 12 minutes. Fluffy biscuits are best served hot  
or warm.  
25  
26  
 
Nutritional information per serving (1 biscuit):  
Calories 120 (46% from fat) • carb. 14g • pro. 2g • fat 6g • sat. fat 4g • chol. 16mg  
• sod. 155mg • calc. 17mg • fiber 0g  
Preheat oven to 350° F. Lightly coat six 1/2-cup muffin/cupcake tins with cooking spray.  
Insert metal blade. Place flour, salt and baking powder in work bowl; process 5 seconds.  
Remove and reserve.  
Pulse/chop chocolate and 1/4 cup sugar 8 times, then process until chopped finely, about 45 sec-  
onds. Bring water and butter to boil in small saucepan or in the microwave. With machine running,  
pour liquid through feed tube and process 15 seconds, until smooth. Stir together buttermilk, egg  
and vanilla extract. With machine running, add to chocolate mixture, 5 seconds. Scrape work bowl.  
Add reserved dry ingredients; process until just blended, about 10 seconds. Do not over process.  
Double Chocolate Brownies with Walnuts  
Rich, fudgy and very satisfying, these yummy brownies take just minutes to prepare in  
your Cuisinart® Food Processor.  
Makes 25 brownies, each about 1-1/2 inches square.  
Divide batter among tins and bake until toothpick inserted in center comes out clean, 20 to 25 min-  
utes. Cool in tins for 10 minutes. Gently loosen cupcakes and remove from tin. Transfer to wire  
racks to cool completely before frosting. Frost with chocolate frosting if desired.  
8
3
tablespoons unsalted butter, melted  
and hot  
2
large eggs  
1
teaspoon pure vanilla extract  
cup all-purpose flour  
ounces unsweetened chocolate, cut  
into 1/2 -inch pieces  
1/3  
1/3  
1/3  
cup walnut halves and pieces  
cup milk chocolate morsels  
Nutritional information per cupcake (unfrosted):  
Calories 177 (37% from fat) • carb. 26g • pro. 3g • fat 8g • sat. fat 4g • chol. 46mg  
• sod. 123mg • calc. 19mg • fiber 1g  
1
teaspoon instant espresso powder  
cup granulated sugar  
1/2  
1/2  
cup packed dark or light brown sugar  
Preheat oven to 350° F. Brush an 8-inch square baking pan with some of the melted butter. Fold a  
sheet of aluminum foil so that it is 8 inches wide by 15 inches long. Place it in the baking pan so  
that the long ends extend over two opposite sides of the pan and fold the excess down the outside  
edge. Brush the foil bottom and sides.  
Chocolate Frosting  
Makes about 3/4 cup  
1-1/2 cups powdered sugar  
2-3  
1/2  
tablespoons milk  
teaspoon pure vanilla extract  
pinch salt  
Place the unsweetened chocolate and espresso powder in the work bowl of the processor. Using  
long pulses, pulse to chop the chocolate, 10 times. With the machine running, add the hot butter  
through the feed tube in a steady stream and process until chocolate is melted. Scrape work bowl  
and lid. Add sugars to work bowl. Process until smooth, about 10 seconds. Place eggs and vanilla  
in a liquid measuring cup with pour spout, stir with a fork to blend. With the machine running, add  
the egg mixture in a steady stream, process 10 seconds. Scrape the work bowl. Place the flour,  
nuts and chocolate morsels on top of the chocolate mixture. Pulse until just combined, 4 to 6  
times. Do not over process. Transfer the mixture to the prepared baking pan. Use a spatula to  
smooth the top. Bake in the preheated 350° F oven for about 35 to 40 minutes, until top is some-  
what shiny and just beginning to crack. Cool on a rack for 10 minutes, then loosen the foil sides  
and use them to lift the brownies out of the pan. Cool completely on a rack before cutting.  
1/4  
3
cup unsweetened cocoa powder  
tablespoons unsalted butter, cut in  
1/2-inch pieces, at room temperature  
Insert metal blade. Place powdered sugar and cocoa in work bowl. Pulse to sift, 10 times. Add  
butter. Process 10 seconds. Combine 2-1/2 tablespoons of the milk with vanilla. With machine  
running, add milk mixture in a steady stream. Process until smooth and creamy, adding additional  
milk 1 teaspoon at a time until frosting is of spreading consistency.  
Nutritional information per serving:  
Calories 160 (34% from fat) • carb. 27g • pro. 1g • fat 7g • sat. fat 4g • chol. 17mg  
• sod. 6mg • calc. 15mg • fiber 1g  
Cut into 25 squares.  
Nutritional information per serving (1 brownie):  
Calories 120 (55% from fat) • carb. 13g • pro. 1g • fat 8g • sat. fat 4g • chol. 28mg  
• sod. 7mg • calc. 11mg • fiber 1g  
Apple Streusel Pie  
Chocolate Cupcakes  
Quick comfort food.  
For the pastry:  
Makes 6 cupcakes.  
1-1/4 cups all-purpose flour  
2
tablespoons cold vegetable shorten-  
ing, cut in 1/2-inch pieces  
cooking spray  
3
tablespoons water  
1
tablespoon granulated sugar  
teaspoon salt  
1/2  
1/4  
1/8  
1
cup all-purpose flour  
teaspoon salt  
2
tablespoons unsalted butter  
tablespoons buttermilk  
teaspoon pure vanilla extract  
large egg  
3-4  
tablespoons ice cold water  
1/4  
1/2  
3
cup (1 stick / 4 ounces) cold unsalted  
butter, cut in 1/2-inch pieces  
teaspoon baking powder  
1/2  
1
ounce unsweetened chocolate, cut in  
1/2-inch pieces  
1/2  
cup sugar  
27  
28  
 
Nutritional information per serving (one slice):  
Calories 387 (41% from fat) • carb. 42g • pro. 4g • fat 18g • sat. fat 9g • chol. 34mg  
• sod. 55mg • calc. 26mg • fiber 3g  
For the streusel topping:  
1/2  
1/2  
1/2  
cup packed brown sugar  
cup all-purpose flour  
5
tablespoons cold unsalted butter, cut  
in 1/2-inch pieces  
1/2  
cup walnut halves/pieces  
cup rolled oats (old-fashioned, not  
quick cooking)  
Creamy Cheesecake with Walnut Crumb Crust  
For the apple filling:  
Makes one 8-inch cheesecake, 6 to 8 servings  
1-1/2 tablespoons fresh lemon juice  
1
teaspoon cinnamon  
15  
2-1/2 -inch low fat graham cracker  
squares, broken in quarters  
2/3  
2
cup sugar  
large eggs  
2
pounds apples (see note), peeled,  
cored and quartered  
1/2  
1/4  
1/2  
teaspoon ginger  
teaspoon freshly ground nutmeg  
1/8  
1/2  
cup walnuts  
1-1/2 teaspoons pure vanilla extract  
2/3  
1/4  
cup granulated sugar  
cup all-purpose flour  
cup raisins or dried cranberries  
(optional)  
teaspoon ground cinnamon  
1/2  
2/3  
teaspoon almond extract  
cup fat free sour cream  
1-1/2 tablespoons unsalted butter, cut into 6  
pieces  
For the pastry:  
12  
ounces lowfat cream cheese, cut in  
1-inch pieces  
Insert the metal blade. Place the flour, sugar and salt in the work bowl. Pulse to combine, 3 times.  
Add cold butter and shortening. Pulse until the mixture resembles coarse crumbs, but still has  
small pieces of butter visible, 15 one-second pulses. Sprinkle the mixture with 3 tablespoons of the  
ice water and process just until it begins to clump together. If the mixture seems too dry, add just  
enough of the remaining water to form the clumps. Turn the dough out onto work surface and form  
a ball. Flatten into a disc, 6 inches in diameter. Cover and refrigerate at least 30 minutes before  
rolling out.  
Preheat oven to 375° F.  
Insert the metal blade. Place the broken graham crackers in the work bowl and pulse to break up,  
10 times. Add walnuts and cinnamon to work bowl, pulse 12 to 15 times. With machine running,  
drop butter through the feed tube and process until the mixture is coarse buttered crumbs.  
Reserve 1/4 cup of the crumb mixture and press the remaining crumbs into the bottom of an 8-inch  
springform or cheesecake pan. Bake for 7 minutes. Remove and let cool completely (may place in  
freezer to speed cooling process). When cool, wrap pan with heavy duty aluminum foil so that it  
comes up the sides of the pan.  
For the Streusel Topping:  
Insert the metal blade. Pulse to break up the brown sugar, 4 to 5 times. Add flour, oatmeal and  
sugar to work; pulse 5 times. Add cold butter pieces and nuts, pulse 15 one-second pulses.  
Transfer to a small bowl and work the mixture with fingers until it is large crumbs. Reserve.  
Wipe work bowl and blade clean with a paper towel. Place cream cheese and sugar in work bowl.  
Process until smooth, 15 to 20 seconds. Scrape work bowl. Add eggs, vanilla and almond extracts  
to work bowl. Process until smooth, 20 seconds. Scrape work bowl. Add sour cream to work bowl.  
Process until blended, 20 seconds. Pour the cheesecake batter into the cooled, wrapped pan.  
Sprinkle the reserved crumb mixture evenly over the top. Place in an aluminum baking pan that is  
at least 10 inches in diameter. Add hot water to the pan to a depth of 1/2 inch. Bake in the pre-  
heated oven for 1 hour and 30 minutes. Cheesecake will be lightly colored, sides will be firm, but  
center will be jiggly. Remove from the pan of hot water and remove foil. Place on a wire rack to  
cool completely, then wrap in plastic wrap and refrigerate at least 8 hours or overnight before  
unmolding. Serve in wedges.  
For the Apple Filling:  
Assemble the white chute bowl fitted with the slicing disc. Arrange a bowl under the chute. Add the  
lemon juice to the bowl. Place the apple quarters in the feed tube. Use medium pressure to slice.  
Toss the apples in the juice to coat. Add sugar, flour, spices, and raisins or cranberries if using.  
Toss apples gently but thoroughly to combine.  
To assemble and bake the pie:  
Nutritional information per serving (based on 8 servings):  
Calories 283 (40% from fat) • carb. 34g • pro. 8g • fat 13g • sat. fat 6g • chol. 76mg  
• sod. 372mg • calc. 157mg • fiber 1g  
Arrange rack in lower third of oven. Preheat oven to 400°F. Dust the chilled dough lightly with flour  
and place on a lightly floured surface. Roll the dough into a 15-inch round, rolling from one edge to  
the opposite edge, rotating the dough as you go, and adding just enough flour to keep it from stick-  
ing to the counter or pin. Do not roll back and forth. When it has been rolled to size, gently fold it in  
half, then in half again. Lift carefully and center in a 9-inch pie plate. Unfold, and let the pastry set-  
tle into the pan. Trim edges to an even ?-inch overhang. Brush rim of pastry with water and fold in;  
press and seal. Use fingers or fork to crimp decoratively. Fill evenly with apple mixture, pressing  
apple mixture lightly to remove air pockets. Top evenly with streusel topping. Place pie on rack in  
preheated oven (may place foil or baking sheet on rack underneath to catch drips). Bake in pre-  
heated 400° F oven until browned and bubbly, about 55 to 60 minutes. If crust or topping appears  
to brown to quickly, cover loosely with a sheet of foil. Let cool for at least 1 hour on a rack before  
serving.  
29  
30  
 
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Processors  
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Toaster Ovens  
Blenders  
Cookware  
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Makers  
Cuisinart offers an extensive assortment of top quality products to make life in  
the kitchen easier than ever. Try some of our other countertop appliances and  
®
cookware, and Savor the Good Life .  
© 2003 Cuisinart  
Cuisinart® is a registered trademark of  
Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
02CU13467  
IB-4528  
 

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