Cuisinart Blender CB 18BKSS User Manual

INSTRUCTION AND  
RECIPE BOOKLET  
SmartPower Bar Basics 18-Speed Blender  
CB-18BKSS  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
 
UNPACKING INSTRUCTIONS  
INTRODUCTION  
1. Place the gift box containing your Cuisinart® SmartPower Bar  
Get ready to blend bigger batches than ever! Your Cuisinart® SmartPower  
Bar Basics™ 18-Speed Blender comes with a 50 oz. stainless steel jar that  
holds more ... and won’t break. We’ve engineered this big blender with 18  
precision speeds and a separate ice crush button to give you unlimited  
blending options. Since it’s from Cuisinart, it’s easy to use and even easier  
to clean.  
Basics™ 18-Speed Blender on a flat, sturdy surface before unpacking.  
2. Remove instruction booklet and other printed materials from top  
of corrugated insert. Next remove the top corrugated insert.  
3. Carefully lift blender jar assembly from box and set aside. Be careful  
not to tip the jar when removing.  
Have fun and ... happy blending!  
4. Remove the lower corrugated insert containing the blender base.  
5. Remove any additional literature from the box.  
To assemble the blender, follow the Assembly instructions on page 4 of this  
instruction booklet. Replace all corrugated inserts in the box and save the  
box for repackaging.  
Before using for the first time: Wash all parts according to the Cleaning  
and Maintenance section on page 6 of this booklet to remove any dust  
or residue.  
TABLE OF CONTENTS  
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 2  
Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 3  
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 3  
Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 4  
Use and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 4  
Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 4  
Helpful Reminders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 5  
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 5  
Easy Reference Guides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 5  
Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 6  
Dos and Don’ts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 7  
Recipe Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 8  
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 9  
Warranty Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 21  
 
3
b. Pulse Button  
FEATURES AND BENEFITS  
Set the dial to the desired speed and press the Pulse button. Pulse  
at any speed to blend ingredients only as much as needed.  
1. Cover  
Just press on. Tightfitting  
2.  
c. Ice Crush Button  
Press the ice crush button to begin crushing. This button is preset to  
the best speed for crushing ice.  
1.  
3.  
seal resists leakage.  
2. 2-oz. Measured Pour Lid  
Allows you to measure  
and add ingredients  
without removing the  
cover.  
9. Slip-proof Feet  
Prevent movement during use and prevent damaging marks on  
countertops or tables.  
10. Cord Storage (not shown)  
3. 50-oz. Stainless  
Steel Jar  
Keeps countertop safe and neat by conveniently storing excess cord.  
This unbreakable  
stainless steel jar has  
easy-to-read graduation  
marks.  
5.  
6.  
USE AND CARE  
ASSEMBLY  
(d)  
To use your Cuisinart® SmartPower Bar  
Basics™ Blender, begin by assembling  
the blender jar.  
4. Leak-proof Rubber  
Gasket (not shown)  
Holds the glass jar  
snugly in position for safe  
operation.  
7.  
8a.  
8c.  
8.  
(c)  
1. Turn the blender jar (a) upside down, and  
place it flat on a sturdy  
surface.  
5. High-quality Cutting  
Assembly with Patented  
Stainless Steel Blades  
Is strong enough for all  
blender tasks, including  
tough jobs, from ice  
8b.  
2. Position the rubber gasket (b) on  
the round opening on the bottom  
of the blender jar.  
(b)  
(a)  
9.  
3. Turn the cutting assembly (c)  
upside down, and place the blade  
end in the blender jar opening.  
crushing to chopping  
delicate herbs.  
Note: Blades are sharp … handle carefully.  
Note: Blades are sharp … handle carefully.  
6. Locking Ring  
4. Secure the rubber gasket and cutting assembly into position by  
placing the smaller opening of the locking ring (d) on top of the cutting  
assembly. Engage threads by twisting the locking ring clockwise until  
tightened. Make sure locking ring is tightly fastened to blender jar.  
Once assembled, turn the blender jar right side up.  
Is self-aligning so that the glass blender jar slides easily into position.  
7. Heavy-duty Motor Base  
Is so sturdy and stable, it will not “walk” on your counter – even during  
ice crushing!  
5. Push the cover onto the top of the blender jar. Push the measured pour  
lid into the cover.  
8. 18-Speed Dial with Push-button Controls  
a. 18-Speed Dial Control  
Choose from 18 speeds to blend ingredients to the desired  
consistency.  
6. Place blender jar on the motor base so that the jar markings are facing  
you and the handle is positioned to one side.  
7. Plug in power cord. Your blender is now ready to be used.  
 
4
HELPFUL REMINDERS  
QUICK REFERENCE GUIDE  
Once the cover is in position, additional ingredients can be added  
during blending by simply lifting the measured pour lid, adding  
ingredients, and replacing the measured pour lid.  
To Activate Blender  
Press ON- The blender is in ON mode.  
To Begin Blending  
To Change Speeds  
To Pulse  
Press desired speed button.  
Press desired speed button.  
Cover should always be in place while the unit is on.  
In ON mode press PULSE, then press and  
release desired speed button as needed.  
In ON mode, press and release  
ICE CRUSH button as needed.  
Press OFF button.  
Warning: Do not place blender jar onto base while motor is running.  
To Crush Ice  
Do not twist locking ring off blender jar when removing blender jar from  
base. Simply lift blender jar from motor base.  
To Stop Blending  
(and Deactivate Blender)  
To Stop Blending  
(in Pulse or Ice Crush Mode)  
Follow Cleaning and Maintenance instructions on page 6, prior to your  
first use.  
Release button.  
OPERATION  
SPEED SELECTION GUIDE  
1. Place the motor base of your Cuisinart® SmartPower Bar Basics™  
Blender onto a flat, sturdy surface. It is important that the surface  
be clean and dry. Assemble the blender by following the assembly  
instructions. Once the jar is assembled and is in position on the motor  
base, plug the Cuisinart® SmartPower Bar Basics™ Blender into an  
electrical outlet.  
Refer to this guide to choose the best speed for your desired result.  
Ingredient/Recipe  
Reconstituting frozen juice  
concentrates  
Speed  
8-12  
Result  
Smooth and full-bodied  
Mayonnaise  
Salad dressings  
10-12  
10-14  
Thick and Creamy  
Completely blended and  
emulsified  
2. Add all necessary ingredients to the blender jar, and replace the cover.  
You may add more ingredients by lifting the measured pour lid and  
dropping ingredients through the fill area. Replace the measured pour  
lid after adding ingredients. Do not place hands into blender jar with  
blender plugged in.  
Nuts (shelled, 1/2 cup or less  
at a time)  
2-6  
Coarse to fine  
pulse to chop  
Heavy or whipping cream  
2-pulse  
Thick creamy topping  
Bread, Cookies or Crackers  
(1/2-inch pieces, 1 cup or  
less at a time)  
12-pulse/blend Coarse to fine as  
desired  
Note: Add liquid ingredients first, then follow with solid ingredients.  
This will provide more consistent blending and prevent unnecessary stress  
on the motor.  
Grating/chopping citrus zest  
(add 1-2 tsp. Sugar or salt  
from recipe)  
12-pulse/blend Uniformly fine  
Note: To remove blender jar cover, lift edge of cover upwards. Lifting  
measured pour lid will not remove cover.  
3. TO START BLENDING: Choose a speed for blending your ingredients.  
Press the ON button for continuous blending. The LED light will  
illuminate when the blender is on.  
Smoothies, shakes, health drinks  
Baby foods/fruit and vegetable  
purées  
14-18  
14-16  
Smooth, creamy and thick  
Smooth and creamy  
4. TO STOP BLENDING: To stop the blending process, push the  
Frozen cocktails  
16 -18  
Thick and slushy  
OFF button.  
Hard cheeses  
12-pulse/blend Coarse to fine  
5. PULSE MODE: The pulse mode allows you to create a burst  
of power for quick, efficient blending. To use the pulse function, choose  
a speed for blending your ingredients. Push and release the PULSE  
button. Repeat as desired. You determine the duration of each pulse.  
Spices  
Ice  
12-18  
Coarse to fine  
pulse/blend  
Ice Crush,  
pulse or  
Coarse crush to snowy  
continuous  
 
5
While you are pulsing, the LED indicator light will glow. The pulse  
function can be used to break apart larger pieces of food or to control  
the texture of food when chopping. The pulse function is also  
CLEANING AND MAINTENANCE  
Always unplug your Cuisinart® SmartPower Bar Basics™ Blender from the  
electrical outlet before cleaning. The blender is made of corrosion-resistant  
parts which are easy to clean. Before first use and after every use, clean  
each part thoroughly. Periodically check all parts before reassembly. If any  
part is damaged or blender jar is chipped or cracked, DO NOT USE  
BLENDER.  
Remove the blender jar from the motor base by lifting straight up and away.  
Twist off the locking ring by turning counterclockwise.  
Remove the cutting assembly and rubber gasket. Wash in warm soapy  
water, rinse, and dry thoroughly.  
Place the locking ring in the upper rack of the dishwasher or wash in  
warm water.  
effective in starting the blending process when you do not want  
continuous power, or when processing items that do not require an  
extended amount of blending.  
CAUTION: Handle the cutting assembly carefully. It is SHARP and  
may cause injury. Do not attempt to remove blades from cutting assembly.  
6. TO CRUSH ICE: The SmartPower Bar Basics™ 18-Speed Blender  
motor is strong enough to crush ice without liquid at any speed;  
however, for your convenience, we have preset the best speed for  
ice crushing. To give you greater control, the ice crush function  
automatically operates as a pulse function. To crush ice, place ice  
cubes in the blender jar, and place the cover and the measured pour  
lid on the blender jar. Press the ICE CRUSH button. Press the  
ICE CRUSH button in short pulses until ice is crushed to desired  
consistency. See the Recipe Tips section on page 6 for more details.  
Remove the blender jar cover and the measured pour lid. Wash in warm,  
soapy water; rinse and dry thoroughly, or place in upper rack of dishwasher.  
The blender jar must be washed in warm, soapy water and rinsed and dried  
thoroughly. The blender jar can also be placed upside down in dishwasher.  
Finally, wipe the motor base clean with a damp cloth to remove any  
residue, and dry thoroughly. Never submerge the motor base in water or  
other liquid, or place in a dishwasher.  
Tip: You may wish to clean your blender cutting assembly as follows: Squirt  
a small amount of dishwashing liquid into assembled blender jar and fill  
halfway with warm water.  
7. TO DISLODGE FOOD: Use a rubber or plastic spatula to help remove  
food lodged around the cutting assembly. DO NOT USE SPATULA  
UNTIL YOU HAVE TURNED THE BLENDER OFF. Replace the cover  
and measured pour lid and continue blending, if necessary.  
Run on Speed 10 for 30 seconds, or as needed. Repeat, using clean tap  
water. Empty blender jar and carefully disassemble parts. Wash cutting  
assembly, gasket and locking ring in warm, soapy water. Rinse and dry all  
parts thoroughly.  
Make sure spatula is not inside the blender jar before blending.  
8. WHEN FINISHED BLENDING: Press the OFF button and unplug  
the blender from the electrical outlet. Never remove the blender jar  
from the motor base until the blender is off. Do not twist locking ring  
off blender jar when removing jar from motor base. Simply lift blender  
jar from motor base. Do not place hands into blender jar with  
blender plugged in.  
 
6
Pulses should be short bursts. Space the pulses so the blades stop  
rotating between pulses.  
DOS AND DON’TS WHEN USING  
YOUR BLENDER  
DON’T:  
DO:  
Don’t store food or liquids in your blender jar.  
Make sure the electrical outlet is rated at the same voltage as that  
stated on the bottom of the blender motor base.  
Don’t place cutting assembly and locking ring onto motor base without  
the blender jar attached.  
Always use the blender on a clean, sturdy and dry surface.  
Don’t attempt to mash potatoes, knead heavy dough, or beat  
egg whites.  
Always add liquid ingredients to the blender jar first, then add remaining  
ingredients. This will ensure that ingredients are uniformly mixed.  
Don’t remove blender jar while unit is on. Keep the blender jar cover on  
the blender jar while blending.  
Cut most foods into approximately 12 inch (1.3 cm) to 1 inch (2.5 cm)  
cubes to achieve a more uniform result. Cut all cheeses into pieces no  
larger than 12 inch (1.3 cm).  
Don't twist locking ring from blender jar when removing blender jar from  
motor base. Simply lift blender jar from motor base.  
Use the measured pour lid to measure liquid ingredients such as  
alcohol. Replace measured pour lid after ingredients have been added.  
Don’t overprocess foods. Blender will achieve most desired results in  
seconds, not minutes.  
Use a rubber or plastic spatula as needed, only when the blender  
is turned off. Never use metal utensils, as damage may occur to  
the blender jar or cutting assembly.  
Don’t overload blender. If the motor stalls, turn the blender off  
immediately, unplug the unit, and remove a portion of the food,  
then continue.  
Place cover on firmly. Always operate the blender with the  
cover on.  
Don’t use any utensil inside the blender jar while the motor is on.  
Make sure locking ring is tightly attached to blender jar.  
Don’t use any container or accessories not recommended by Cuisinart.  
Doing so may result in injury.  
Always remove locking ring, cutting assembly, and rubber gasket  
before cleaning.  
Don’t place hands inside the blender jar when blender is plugged in.  
When scraping the blender jar with a spatula, remove the food from the  
sides of the blender jar and place food in the center of the blender jar,  
over the cutting assembly.  
When chopping fresh herbs, garlic, onion, zest, bread crumbs, nuts,  
spices, etc, make sure the blender jar and cutting assembly are  
completely dry.  
If food tends to stick to the sides of the blender jar when blending, pulse  
in short bursts.  
 
7
Grinding Hard Cheese: Cut cheese into 12 -inch pieces; remove all hard  
outer rind. Place cheese in blender jar. Set on Speed 12. Pulse to chop  
cheese, 10-12 times, then blend until desired grind is reached. For best  
results, grind no more than 3 ounces of cheese at a time.  
RECIPE TIPS  
Blender Tips:  
The simple recipes that follow include some old Cuisinart favorites as  
well as some creative combinations that are sure to please your friends  
and family. Thanks to the superior Ice Crushing power of the SmartPower  
Bar Basics™ 18-Speed Blender, you’ll also be able to make delicious  
frozen drinks.  
Grinding Spices: For best results, blender jar and cutting assembly must  
be clean and dry. Add 1-12 cup of spices/seeds/peppercorns to blender jar.  
4
Set on Speed 14, Pulse to break up, then blend for 20 to 40 seconds. Turn  
blender off.  
Chopping Nuts: Place 12 cup shelled nuts in the blender jar and cover  
blender. Set on Speed 6 and pulse until desired chop is achieved. Pulse  
fewer times for coarsely chopped nuts. For best results process small  
amounts, 12 cup or less.  
Whipping Cream: If possible, chill blender jar and cutting assembly in  
refrigerator for 15 minutes. Add 1 cup heavy or whipping cream to blender  
jar. Cover jar. Set on Speed 2 and Pulse (1-second pulses) 20 to 30 times  
until cream is thickened. (Do not overblend – bits of butter will begin to  
form.) If desired add 1 tablespoon sugar and 1-2 teaspoons of vanilla or  
other flavoring. Consistency with be that of a thickened but not fluffy  
whipped cream and is most appropriate for topping desserts or coffee  
drinks.  
Bread, Cookie or Cracker Crumbs: Break or cut bread, cookies or  
crackers into pieces 12-inch or less in size. For best bread results, use day-  
old bread (drier bread works best). Place bread, cookie or cracker pieces in  
blender jar. Set on Speed 12 and Pulse to chop, then blend  
continuously until desired texture of crumbs is achieved. For best results  
process 1 cup or less at a time.  
When using the blender to purée hot mixtures such as creamed soups and  
baby foods, strain the solids from the liquid, reserving the cooking liquid.  
Then place the cooked solids in the blender jar along with 12-1 cup of the  
reserved cooking liquid. Use the Pulse button to chop, then blend until  
desired consistency/purée is reached.  
Crushing Ice: Add up to 10 standard ice cubes to the blender jar. Cover.  
Press the Ice Crush button, using short bursts, 10 times, or until cubes are  
the consistency of snow. Turn blender off. Pulse fewer times if coarsely  
chopped ice is desired.  
Allow hot foods to cool slightly before blending to prevent steam buildup  
which may cause the lid to lift up from the blender jar.  
Grating Fresh Citrus Zest: For best results, blender jar and cutting  
assembly must be clean and dry. Remove zest from fruit in strips using  
a vegetable peeler; use a sharp knife to remove the bitter white pith from  
the underside of the zest. Process no more than 8 strips at a time (zest of  
1 medium lemon). Cut strips in half. Add strips and 1 teaspoon sugar  
or coarse salt (from recipe) to the blender jar. Cover blender jar. Set on  
Speed 12; blend for 15 to 20 seconds. Turn blender off.  
Keep your blender out on the counter within easy reach and you  
will be surprised how often you will use it.  
Keep ice cubes made of juices, yogurt, milk or fruit purées on hand to  
substitute for plain ice to make smoothies and frosty beverages without  
diluting the drink.  
For quick cleaning, add 1 cup of warm water and a drop of liquid dish soap  
to the blender jar. Cover and blend on Speed 10 for 30 to 40 seconds.  
Discard the soapy water and rinse blender thoroughly before the next use.  
Baby Food: Combine 1/2 cup cooked vegetables, fruit or meat with 3-4  
tablespoons liquid (water, milk, fruit juice, broth, or cooking liquid) in the  
blender jar. Set on Speed 16. Blend for 15 to 20 seconds until a smooth  
purée is reached. Add more liquid as necessary and process further until  
desired texture is reached. For “junior” type foods, set on Speed 16 and  
use the Pulse. Always consult with your pediatrician/family physician  
concerning the best foods for your baby and when to introduce new  
foods to his/her diet.  
 
8
JUICE BAR ORANGE SMOOTHIE  
RECIPES  
This calcium-rich smoothie makes a refreshing afternoon snack.  
Before starting any of these or your own recipes, make sure the  
Cuisinart® SmartPower Bar Basics™ 18-Speed Blender is properly  
assembled. Follow the assembly directions on page 4 of this instruction  
booklet for correct blender assembly procedure.  
Makes 4 servings  
4
2
1
1
1
strips orange zest, bitter white pith removed  
tablespoons sugar  
Nutritional information is 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. If a recipe has a lower fat option,  
that is the one used for nutritional analysis.  
cup orange segments, cut into 1-inch pieces  
cup fat-free milk  
cup orange-tangerine juice blend  
cup powdered fat-free milk  
teaspoon powdered egg white  
teaspoons vanilla extract  
1
2
1
2
SMOOTHIES, SHAKES, FRAPPÉS,  
FROZEN BEVERAGES  
15  
ice cubes  
FRESH FRUIT SMOOTHIE  
Place orange zest and half the sugar in blender jar. Set on Speed 12 and  
blend for 10 to 15 seconds. Add remaining ingredients to blender jar in  
order listed; cover blender jar. Set on Speed 18 and cover and blend until  
smooth and slushy, about 20 to 30 seconds. Serve immediately.  
Layers of fresh fruit blend in just seconds  
to make this all fruit smoothie.  
Makes six 8-ounce servings  
Nutritional information per serving:  
1
Calories 130 (2% from fat) • carb. 26g • pro. 6g • fat 0g •  
sat. fat 0g • chol. 3mg • sod. 89mg • calc. 219mg• fiber 1g  
2
cup orange juice  
1
1
1
cup cantaloupe, cut into 1-inch pieces  
cup raspberries (fresh or frozen)  
cup pineapple chunks in 1-inch pieces  
(fresh or canned, drained)  
FRUIT AND YOGURT SMOOTHIE  
A delicious drink for breakfast on the run.  
The fruits may be varied to suit your own taste.  
Add more calcium by using calcium-enriched orange juice.  
1
1
1
1
1
cup navel orange segments, cut into 1-inch pieces  
cup strawberries, hulled and halved  
cup mango, cut into 1-inch pieces  
Makes 48 ounces  
1
2
1
1
1
2
cups pineapple chunks  
medium banana, cut into 2 -inch slices  
medium banana, cut into 1-inch pieces  
cup orange juice  
cup ice cubes (about 6 standard)  
Layer the ingredients in the blender jar in the order listed. Place cover on  
blender jar. Set blender speed on 18. Turn blender on and process for 25  
to 30 seconds until smooth. Turn blender off.  
cup fat-free vanilla yogurt  
cups frozen strawberries (do not thaw)  
Note: The riper the fruit, the sweeter the smoothie.  
Place all ingredients in blender jar in order listed. Set on Speed 18 and  
blend until smooth and creamy, about 20 seconds. Serve immediately  
or refrigerate.  
Nutritional information per serving:  
Calories 101 (4% from fat) • carb. 25g • pro. 2g • fat 0g •  
sat. fat 0g • chol. 0mg • sod. 10mg • calc. 35mg • fiber 4g  
 
9
Nutritional information per serving (based on 6 servings):  
Nutritional information per serving:  
Calories 105 (4% from fat) • carb. 25g • pro. 3g • fat 0g •  
sat. fat 0g • chol. 1mg • sod. 23mg • calc. 76mg • fiber 2g  
Calories 301 (31% from fat) • carb. 44% • pro. 10g • fat 10g •  
sat. fat • 7g • chol. 35mg • sod. 163mg • calc. 307mg • fiber 0g  
TO-FRUITTI SMOOTHIES  
The much-maligned tofu is a good source of protein and a nice  
alternative to using dairy products in smoothies.  
Change the fruits to suit your own taste.  
CRÈME CARAMEL SHAKE  
This shake is an excellent source of calcium,  
making a now and then indulgence “a good thing.”  
Makes 4 servings  
Makes 48 ounces  
2
2
3
2
cups lowfat milk  
2
1
cups mango, cut into 1-inch pieces (about 12 ounces)  
medium banana, cut into 1-inch pieces  
cup orange, apple or other fruit juice  
cup soy milk/beverage  
cups “light” vanilla ice cream or frozen yogurt  
tablespoons caramel syrup  
teaspoons vanilla extract  
1
2
1
1
1
2
Place all ingredients in blender jar in order listed; cover blender jar.  
Set on Speed 16. Blend until smooth, creamy and thick, about 40 to 50  
seconds. Serve immediately in tall glasses with straws.  
tablespoon vanilla extract  
cup silken tofu, cut into 1-inch pieces  
cups frozen strawberries (do not thaw)  
Nutritional information per serving:  
Calories 223 (30% from fat) • carb. 29g • pro. 9g • fat 8g •  
sat. fat 5g • chol. 39mg • sod. 131mg • calc. 315mg • fiber 0g  
Place all ingredients in blender jar in order listed. Set on Speed 18 and  
blend until smooth and creamy, about 20 seconds. Serve immediately  
or refrigerate.  
Nutritional information per serving (based on 6 servings):  
MONKEY-DOODLE SHAKE  
Calories 135 (18% from fat) • carb. 25g • pro. 5g • fat 2g •  
sat. fat 0g • chol. 0mg • sod. 10mg • calc. 63mg • fiber 4g  
Chocolate frozen yogurt and bananas are  
combined to make this creamy shake.  
CHOCOLATE PEPPERMINT SHAKE  
Makes 4 servings  
2
2
2
2
cups lowfat milk  
Serve with a candy cane stirrer for a festive garnish.  
bananas, cut into 1-inch pieces  
cups lowfat chocolate frozen yogurt  
tablespoons chocolate syrup  
Makes 6 servings  
1
2
cup chocolate syrup  
4
2
1
cups chilled lowfat milk  
cups chocolate ice cream  
teaspoon peppermint extract  
Place all ingredients in blender jar in order listed; cover blender jar. Set  
on Speed 16 and blend until smooth, creamy and thickened, about 40 to  
50 seconds. Serve immediately in tall glasses with straws.  
Nutritional information per serving:  
Place all ingredients in blender jar in order listed; cover blender jar.  
Set on Speed 16 and blend until thick, smooth, and creamy, about  
30 to 40 seconds. Serve immediately in tall glasses with straws.  
Calories 257 (18% from fat) • carb. 46g • pro. 8g • fat 5g •  
sat. fat 3g • chol. 19mg • sod. 95mg • calc. 216mg • fiber 2g  
 
10  
Place all ingredients in blender jar in order listed. Cover blender jar. Set  
on Speed 18 and blend until smooth and slushy, about 30 to 40 seconds.  
Serve immediately in tall glasses. Garnish with a dollop of whipped  
cream if desired.  
ORANGE MANGO PEACH FRAPPÉ  
Make orange juice ice cubes ahead of time and be ready to make  
frappes and smoothies whenever you want a refreshing treat.  
Nutritional information per serving:  
Makes 4 servings  
Calories 138 (0% from fat) • carb. 33g • pro. 1g • fat 0g •  
sat. fat 0g • chol. 0mg • sod. 37mg • calc. 6mg • fiber 0g  
3
4
cup orange juice  
For a creamy frappé, add 2 tablespoons half-and-half before blending.  
*May be prepared from instant espresso powder.  
2
mangoes, cut into cubes  
cup peach slices (may use frozen)  
cup peach or apricot nectar or juice  
cup lime juice  
3
4
1
2
1
4
2
1
cup white grape juice  
FROSTY FRESH STRAWBERRY MARGARITAS  
Orange slices and fresh mint for garnish  
These are best made with summertime fresh strawberries.  
You may vary your fruit to make other flavors such  
as mango, watermelon or fresh peach.  
Freeze orange juice in ice cube trays (34 cup will make 7-8 standard  
ice cubes).  
Makes 4 servings  
Place ingredients in the blender jar in the order listed. Cover blender jar.  
Set on Speed 18 and blend until smooth, 20 to 30 seconds. Turn blender  
off. Serve immediately in chilled glasses garnished with orange slices  
and fresh mint sprigs.  
1
3
2
2
3
2
pint fresh strawberries, hulled and halved (2 cups)  
ounces Tequila (6 T)  
Nutritional information per serving:  
ounces Triple Sec or Cointreau (4 T)  
ounces fresh lime juice (4 T)  
tablespoons superfine sugar  
cups ice cubes  
Calories 135 (3% from fat) • carb 35g • pro. 1g • fat 0g •  
sat. fat 0g • chol. 0mg • sod. 5mg • calc. 23mg • fiber 3g  
Note: For a frappé with a kick, substitute vodka or light rum for the white  
grape juice.  
Place all ingredients in blender jar in order listed. Set on Speed 18. Blend  
until thick and smooth, about 30 to 40 seconds. Pour into stemmed  
glasses and serve. May be garnished with a whole strawberry and a slice  
of lime.  
MOCHA FRAPPÉ  
Why go out for special coffee drinks when you can prepare  
them easily at home in your Cuisinart® Blender  
Nutritional information per serving:  
Calories 193 (2% from fat) • carb. 25g • pro. 1g • fat 1g •  
sat. fat 0g • chol. 0mg • sod. 5mg • calc. 21mg • fiber 2g  
Makes 2 servings  
Note: For an alcohol-free Margarita, substitute 5 ounces fruit juice such  
as cranberry juice for the Tequila and Triple Sec.  
8
ounces espresso or double strength coffee, chilled*  
cup chocolate sauce  
1
4
2
tablespoons flavored syrup – vanilla, hazelnut, almond,  
raspberry, etc.  
15  
ice cubes  
 
11  
FROZEN DAIQUIRI  
APPETIZERS, DIPS, SPREADS  
Makes 4 servings  
6
5
3
ounces frozen limeade  
ounces light rum  
cups ice cubes  
LEMON HERB HUMMUS  
This popular Middle Eastern spread is simple to make in your  
Cuisinart® Blender – we have spiced it up just a bit. Serve with  
pita wedges or use as a spread for sandwiches.  
Place ingredients in blender jar in order listed. Cover blender jar. Set on  
Speed 18. Turn blender on and process until smooth and slushy, about  
30 to 40 seconds. Turn blender off. Serve immediately.  
Makes about 2 cups  
Nutritional information per serving:  
Preparation: less than 15 minutes  
Calories 92 (0% from fat) • carb. 14g • pro. 0g • fat 0g •  
sat. fat 0g • chol. 0g • sod. 2mg • calc. 2mg • fiber 0g  
2- 3  
1
cloves garlic  
1
1
peeled strips lemon zest, 2 x 2 -inch each (zest of 2 lemon),  
bitter white pith removed, cut in 2 -inch pieces  
For Frozen Fruit Daiquiris, add 2-3 cups fruit (strawberries, peaches,  
melon, etc.) cut into 1-inch pieces. For a more pronounced fruit flavor,  
freeze some of the fruit and use in place of ice cubes.  
1
teaspoon kosher salt  
2
teaspoons cumin  
1
1
4
2
teaspoon thyme  
FROZEN CRANBERRY-ORANGE MIMOSAS  
tablespoon herbs de Provence or Mediterranean herb blend  
tablespoon fresh lemon juice  
tablespoons water  
For an alcohol-free alternative, top off with chilled ginger ale  
or sparking cider in place of champagne.  
4-6  
1
Makes 10 servings  
can (19 ounces) chick peas, drained, rinsed and drained again  
tablespoons tahini paste  
1
1
cup cranberry juice cocktail, chilled  
cup orange juice, chilled  
3
1
®
4
teaspoon hot sauce such as Tabasco *  
1
1- ⁄2  
1
cups (about 12 standard) ice cubes  
bottle (750ml) brut champagne, chilled  
2
tablespoons extra virgin olive oil  
Place the garlic cloves and lemon zest in the blender. Use Pulse button  
to chop, 10 pulses. Scrape the sides of the blender jar and add the  
cumin, salt and thyme. Blend for 10 seconds. Scrape the sides of the  
blender jar and add the lemon juice, water, chickpeas, tahini and hot  
sauce in that order. Blend for 40 seconds; scrape the sides of the  
blender jar if necessary. Add the olive oil in a steady stream through the  
opening in the blender jar lid while blending for 20 seconds. Transfer the  
hummus to a bowl and let stand for 30 minutes before serving to allow  
flavors to develop. Hummus will keep covered in the refrigerator for up to  
a week.  
Place cranberry juice, orange juice and ice cubes in blender jar in order  
listed. Cover blender jar. Set on Speed 18 and blend until thick, smooth  
and frosty, about 25 to 35 seconds. Turn blender off.  
1
Divide mixture evenly (about 3 cup) among 10 champagne glasses.  
Top with chilled champagne and serve immediately.  
Nutritional information per serving:  
Calories 95 (0% from fat) • carb. 6g • pro. 0g • fat 0g •  
sat. fat 0g • chol. 0mg • sod. 6mg • calc. 9mg • fiber 0g  
Nutritional information per tablespoon:  
Calories 23 (44% from fat) • carb. 2g • pro. 1g • fat 1g •  
sat. fat 0g • chol. 0mg • sod. 34mg • calc. 8mg • fiber 1g  
*Tabasco® is a registered trademark owned by the McIlherny Company  
 
12  
SPINACH PESTO AND WHITE BEAN DIP  
HOT AND COLD SOUPS  
Serve this dip with crudités or pita chips as dippers.  
CHILLED GAZPACHO  
Makes about 2 cups  
A Cuisinart favorite, made with fresh, ripe summer tomatoes,  
Chilled Gazpacho is perfect on a hot summer night.  
1
tablespoon fresh lemon juice or white balsamic vinegar  
cup pesto (page 17), made with spinach  
1
2
Makes 8 servings, about 6 ounces each  
1
can white beans (15 ounces), rinsed and drained  
1-2  
3
cloves garlic, peeled  
Place ingredients in blender jar in order listed. Cover blender jar. Set on  
Speed 10 and blend until smooth and creamy, about 30 to 40 seconds.  
cups tomato or vegetable juice cocktail, divided  
large rib celery, peeled, cut into 1-inch pieces  
Nutritional information per serving (2 tablespoons):  
1
calories 53 (50% from fat) • carb. 5g • pro. 2g • fat 3g •  
sat. 1g • chol. 1mg • sod. 13mg • calc. 31mg • fiber 1g  
1
large cucumber, peeled, halved lengthwise, seeded, cut into  
1-inch pieces  
1
SUN-DRIED TOMATO, GARLIC  
AND HERB CHEESE SPREAD  
2
2
medium green bell pepper, cored, seeded, cut into  
1-inch pieces  
1
medium red bell pepper, cored, seeded, cut into 1-inch pieces  
Serve with crackers, crudités, use as a sandwich  
spread or topping for baked potatoes.  
1
1
6
4
3
large jalapeño pepper, cored, seeded, cut into 2 -inch pieces  
1
Makes about 1-34 cups  
green onions, trimmed, cut into 2 -inch pieces  
medium tomatoes, cored, seeded, cut into 1-inch pieces  
tablespoons sherry vinegar or lemon juice  
teaspoon kosher salt  
3
2
sun-dried tomatoes (dry, not oil packed)  
cloves garlic, peeled  
1
1
2
cup boiling water  
2
1
3
1
green onions, trimmed, cut into 1-inch pieces  
package lowfat cream cheese, cut in 1-inch pieces  
cup fat-free cottage cheese  
4
teaspoon freshly ground black pepper  
Place garlic in blender jar; cover jar. Set on Speed 14; Pulse to chop  
garlic, 10 times. Add 1 cup tomato juice/vegetable juice cocktail to  
blender jar along with celery, cucumber, green pepper, red pepper,  
jalapeño pepper, and green onions. Blend on Speed 14 until vegetables  
are medium-finely chopped, about 5 to 10 seconds. Transfer to a large  
serving bowl. Add remaining tomato juice/vegetable cocktail to blender  
jar with fresh tomatoes. Pulse 10 times to chop, or blend continuously  
if a smoother gazpacho is preferred. Add to the bowl of vegetables with  
the remaining juice. Season with sherry vinegar or lemon juice, salt and  
pepper. Chill before serving.  
1
2
2
teaspoons herbs de Provence  
Place sun-dried tomatoes and garlic cloves in a small bowl and cover  
with boiling water; let stand 5 minutes. Drain, reserving soaking liquid,  
and place tomatoes and garlic in blender jar; cover blender jar. Set on  
Speed 12; Pulse to chop, 10 times. Add green onions; Pulse to chop,  
10 times. Add remaining ingredients in order listed. Blend for 10 to 15  
seconds. Scrape blender jar as needed. Add a teaspoon or two of the  
reserved soaking liquid if mixture seems thick, blend for an additional  
15 to 20 seconds, until mixture is smooth and creamy. Let stand 30  
minutes before serving to allow flavors to develop. Place in an airtight  
container and cover to refrigerate. Allow to come to room temperature  
for 15 to 20 minutes before serving.  
Nutritional information per serving:  
Calories 51 (5% from fat) • carb. 11g • pro. 2g • fat 0g •  
sat. fat 0g • chol. 0mg • sod. 429mg • calc. 28mg • fiber 2g  
Nutritional information per serving (2 tablespoons):  
Calories 48 (56% from fat) • carb. 2g • pro. 3g • fat 3g •  
sat. fat 2g • chol. 6mg • sod. 135mg • calc. 39mg • fiber 0g  
 
13  
Place the parsley in the blender jar. Place cover on blender jar. Set  
blender on Speed 4 and pulse until coarsely chopped, about 4 to 5  
times. Remove and reserve.  
CHILLED MELON AND MANGO SOUP  
Sweet cantaloupe and mango combine with orange juice  
for this refreshing cold soup. Perfect for a summer brunch or  
as a refreshing, cool ending to a warm-weather meal.  
Melt the butter in medium Cuisinart® Saucepan over moderate heat.  
Add onion and cook until soft but not brown, about 2 to 3 minutes.  
Add asparagus, stock, and all but 1 tablespoon of the reserved parsley.  
Cover and bring to a boil over medium-high heat. Reduce heat to low  
and simmer, partially covered, until asparagus is tender, about 10 to  
12 minutes.  
Makes 8 servings  
2-3  
1
slices fresh ginger (each about the size of a quarter)  
mango, about 12-14 ounces, peeled, seeded, cut into  
1-inch pieces  
Pour the soup through a strainer, reserving the solids and liquids. Allow  
to cool 5 minutes. Place the solids in the blender jar with 1 cup of the  
cooking liquid; return the remaining liquid to the saucepan. Cover  
blender jar and set on Speed 12. Turn blender on and blend until creamy  
and smooth, about 25 to 30 seconds. Turn blender off. Return puréed  
vegetable mixture to the saucepan and stir to combine. Stir in half-and-  
half. Stir cornstarch into water, and add to soup. Add salt and pepper.  
Cook, stirring often, over medium heat, until soup thickens, about 6 to 8  
minutes. Do not allow to boil. Taste and adjust seasonings as needed.  
Serve in warmed bowls garnished with the remaining parsley.  
1
cantaloupe, about 3 pounds, peeled, seeded, cut into  
1-inch pieces  
1
2
-1 cup orange juice  
1
Place ginger, mango, melon and 2 cup orange juice in the blender jar;  
cover blender jar. Set on Speed 14 and blend until smooth, about 20 to  
30 seconds. Add as much remaining orange juice as necessary to adjust  
consistency to that of a thick soup. Chill completely before serving. May  
be garnished with fresh raspberries or blueberries and a sprig of mint.  
Nutritional information per serving:  
Nutritional information per serving:  
Calories 98 (59% from fat) • carb. 7g • pro. 4g • fat 7g •  
sat. fat 4g • chol. 19mg • sod. 510g • calc. 56mg • fiber 2g  
Calories 68 (2% from fat) • carb. 17g • pro. 1g • fat 0g •  
sat. fat 0g • chol. 0mg • sod. 14mg • calc. 17mg • fiber 1g  
CREAMY POTATO LEEK SOUP  
This versatile soup may be served hot or chilled.  
Makes 6 servings  
CREAM OF ASPARAGUS SOUP  
A favorite, served warm when weather is cool  
and cool, when weather is warm!  
2
medium leeks, white and tender green only,  
sliced horizontally and cut into 2 -inch pieces  
Makes eight 6-ounce servings  
1
3
4
cup Italian parsley leaves, washed and dried  
tablespoons unsalted butter  
1
tablespoon unsalted butter  
3
1
1
small (3-4 ounces) onion, peeled and cut into 2 -inch pieces  
2
1
3
3
cup chopped onion or leek  
1
4
teaspoon thyme  
pound asparagus, trimmed, cut into 1-inch pieces  
3
2
medium russet potatoes (about 4 -pound total),  
cups fat-free, low-sodium chicken or vegetable stock  
or broth  
peeled, cut into 1-inch slices  
1
1- ⁄2  
cups fat-free, low-sodium chicken or vegetable stock  
or broth  
1
1
cup half-and-half  
3
tablespoon cornstarch  
cups cold water  
4
cup water  
1
1
teaspoon kosher salt  
teaspoon white pepper  
cup half-and-half  
1- ⁄2  
1
2
4
1
teaspoon kosher salt  
teaspoon white pepper  
3
1
2
 
14  
Place leeks in a medium bowl and add cold water. Swirl, then let  
stand for minutes. Lift leeks from the water without disturbing the  
sand/sediment collected in the bowl; allow to drain completely.  
Heat the butter and olive oil in a Cuisinart® 3-34 quart Saucepan over  
medium-low heat. Add the onion, celery, and carrot, cover loosely and  
cook until the vegetables are tender, 8 to 10 minutes. Stir in the rice  
and basil, cook until rice is opaque, 2 minutes. Stir in the stock and  
tomatoes. Raise heat and bring to a boil. Lower the heat, cover loosely  
and simmer over low heat for 20 to 25 minutes. Turn off heat and let  
stand for 5 minutes.  
Melt butter in a large Cuisinart® Saucepan over medium heat. Add the  
drained leeks, onion, and thyme. Let cook until softened, 3 to 5 minutes.  
Add potatoes, stock, and water; cover and bring to a boil over medium  
high heat. Reduce heat to low, and simmer, uncovered, until potatoes  
are soft, about 10 to 15 minutes.  
Strain the solids from the cooking liquid, reserving the cooking liquid and  
returning it to the saucepan. Place the solids in the blender jar. Add 1  
cup of the cooking liquid to the blender jar. Set on Speed 16. Pulse 10  
times to chop, then process for 30 to 40 seconds until totally smooth  
and creamy. Add the salt and pepper; blend 5 seconds longer. Return the  
blended tomato mixture to the cooking liquid in the saucepan. Heat on  
medium until it just begins to simmer then add the half-and-half. Do not  
allow to boil. The soup may be made ahead and reheated – if making  
ahead, do not add half-and-half until it is reheated.  
Drain vegetables, reserving cooking liquid. Place vegetables in blender  
jar. Add 1 cup cooking liquid; return remaining cooking liquid to  
saucepan. Cover blender jar. Set on Speed 16. Blend until totally  
smooth, about 30 to 40 seconds. Stir vegetable purée into stock in  
saucepan and reheat over medium low heat. Add salt, pepper and  
half-and-half.  
Nutritional information per serving:  
Nutritional information per serving:  
Calories 132 (37% from fat) • carb. 18g • pro. 3g • fat 6g •  
sat. fat 3g • chol. 16mg • sod. 369mg • calc. 56mg • fiber 3g  
Calories 87 (28 % from fat) • carb. 13g • pro. 3g • fat 3g •  
sat. fat 1g • chol. 7mg • sod. 367mg • calc. 47mg • fiber 3g  
Variation: Turn this soup into Creamy Watercress Soup by adding  
1 bunch watercress, washed and dried. Pick leaves and reserve. Chop  
stems and measure out 1-1⁄  
cups. Add stems to vegetable mixture when  
2
sautéing. Follow recipe as directed. Stir in reserved watercress leaves  
along with the half-and-half. Serve hot or chilled.  
ENTRÉES  
RICOTTA SPINACH PIE  
CREAMY TOMATO AND RED PEPPER BISQUE  
Somewhat like a crustless quiche, Ricotta Spinach Pie can be served  
with Rustic Tomato Sauce as a simple supper entrée.  
Makes 8 servings  
1
1
1
1
1
2
1
2
2
teaspoon unsalted butter  
Makes 8 servings  
teaspoon extra virgin olive oil  
1
teaspoon extra virgin olive oil  
1
small onion (4 ounces), peeled and cut into 2 -inch pieces  
1
1
2
2
2
ounce Asiago cheese, cut into ⁄ -inch cubes  
2
1
rib celery (2 ounces), cleaned and cut into 2 -inch pieces  
1
1
1
slice white or wheat bread ( ⁄  
teaspoon dry basil  
large eggs  
2
ounce) cut into 2 -inch cubes  
1
carrot (2 ounces), peeled and cut into 2 -inch pieces  
1
tablespoons white rice  
4
2
teaspoon basil  
1
cups fresh baby spinach leaves, packed (about 2- ⁄2 ounces),  
washed and dried  
cups fat-free, low-sodium chicken or vegetable stock  
1
cans recipe-ready diced tomatoes (15- 2 oz.) with juice  
3
cups lowfat ricotta cheese  
1
1
2
8
2
teaspoon kosher salt  
teaspoon white pepper  
cup half-and-half  
2
2
teaspoon kosher salt  
1
1
teaspoon freshly ground black or white pepper  
1
 
15  
Preheat oven to 350° F. Use a pastry brush to coat a 10-inch deep dish  
pie plate with olive oil and set aside.  
In a Cuisinart® 3- 34 quart Saucepan, heat the olive oil over medium heat.  
Add the onion, carrot, celery, garlic, basil, and oregano. Cover loosely  
and cook until the vegetables are softened, 6 to 8 minutes. Stir in the  
roasted red pepper, wine, tomato paste, and tomatoes.  
Place Asiago cheese cubes in blender jar; cover blender jar. Set on  
Speed 12 and pulse 10 to 12 times to grind the cheese. Remove and  
reserve. Place bread cubes in blender jar, pulse 5 to 10 times to grind;  
add basil, blend for 5 seconds. Remove and reserve.  
Bring to a boil, then reduce heat and simmer for 35 to 40 minutes,  
loosely covered. Uncover and simmer for 15 to 20 minutes longer to  
thicken. Turn off heat and let sit 5 minutes.  
Place the eggs, spinach, ricotta, reserved Asiago cheese, salt, and  
pepper in the blender jar. Set on Speed 16 and pulse 10 times, then  
blend for 15 seconds; use a spatula to scrape the sides of the blender  
jar. Blend for an additional 15 to 20 seconds. Pour the blended ricotta  
mixture into the prepared pie plate. Sprinkle evenly with the reserved  
breadcrumbs. Bake in the preheated 350° F oven for 45 to 50 minutes,  
until the custard is set and the pie is puffed. Remove and let rest for 5  
to 10 minutes. Cut into wedges to serve. Top with Rustic Tomato Sauce.  
Drain the solids, and return the liquid to the saucepan. Place the solids  
1
in the blender jar with 2 cup of the cooking liquid. Cover the blender jar.  
Set on Speed 16 and Pulse 10 times to chop. Use a plastic spatula  
to scrape the sides of the blender jar. Blend for 30 to 40 seconds, until  
smooth. Return the puréed tomato mixture to the liquid in the saucepan  
and reheat gently over medium low heat. Add salt and pepper.  
Nutritional information per half cup serving:  
Nutritional information per serving:  
Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g •  
sat. fat 0g • chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g  
Calories 182 (54% from fat) • carb. 6g • pro. 14g • fat 11g •  
sat. fat. 6g • chol. 136mg • sod. 254mg • calc. 291g • fiber 0g  
RUSTIC TOMATO SAUCE  
A great sauce for Ricotta Spinach Pie and favorite pastas.  
Makes about 8 cups  
DRESSINGS, VINAIGRETTES,MARINADES  
BASIC VINAIGRETTE  
This basic vinaigrette is perfect for a crisp green salad.  
Makes about 1-1 2 cups, can be doubled  
1
1
2
2
4
1
1
4
tablespoon extra virgin olive oil  
1
onion (8 ounces), peeled and cut into 2 -inch pieces  
1
2
clove garlic, peeled  
1
carrots (4 ounces), peeled and cut into 2 -inch pieces  
tablespoons Dijon-style mustard  
cup wine vinegar  
1
ribs celery, trimmed and cut into 2 -inch pieces  
1
2
cloves garlic, peeled  
1
teaspoon kosher salt  
teaspoon dried oregano  
1
2
3
3
teaspoon freshly ground pepper  
cup extra virgin olive oil  
cup vegetable oil  
teaspoon dried basil  
2
roasted red bell peppers, cut into 1-inch pieces  
cup dry white wine (such as vermouth)  
tablespoons tomato paste  
2
1
2
2
Place the garlic in the blender jar and cover jar. Set on Speed 8. Use  
the Pulse button to chop the garlic, 5 times. Add the mustard, vinegar,  
salt and pepper. Turn the blender on and blend for 10 to 15 seconds.  
With the blender running, add the oils in a slow, steady stream, taking  
about 20 seconds, then blend for 20 seconds longer until completely  
emulsified.  
2
3
cans (15-ounce) recipe-ready diced tomatoes with juices  
teaspoon kosher salt  
1
1
4
teaspoon freshly ground black pepper  
 
16  
You may change the Basic Vinaigrette by changing the flavor of the  
vinegar, mustard or oil. Try using fresh lemon juice and a little honey for  
a honey-mustard vinaigrette. Add fresh herbs, sun-dried tomatoes, or  
pesto for other flavor changes.  
covered airtight container and refrigerate for up to 3 days. If separation  
occurs, return dressing to blender jar, cover and blend on Speed 12 for  
5 seconds.  
Nutritional information per tablespoon:  
Nutritional information per tablespoon:  
Calories 72 (93% from fat) • carb. 0g • pro. 1g • fat 8g •  
sat fat • 1g • chol. 3mg • sod. 100mg • calc. 18mg • fiber 0g  
Calories 109 (97% from fat) • carb.1g • pro. 0g • fat 12g •  
sat. fat 2g • chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g  
* You may also substitute prepared mayonnaise for the egg/egg  
substitute.  
CREAMY CAESAR SALAD DRESSING  
PESTO SAUCE  
Traditional Caesar salads are made with crispy romaine  
lettuce, croutons, freshly grated Parmesan and a richly flavored  
dressing with garlic, anchovies and raw eggs. Our updated  
version uses a pasteurized liquid egg substitute and adds the  
flavor of balsamic vinegar for a little twist.  
Serve as a topping for hot pasta or to add flavor  
to dips, dressings, or other sauces.  
3
Makes about 4 cup  
1
Makes about 1-14 cups  
1
ounce Parmesan cheese, cut into 2 -inch cubes  
cloves garlic, peeled  
1-2  
1
1
ounce Parmesan cheese, cut into 2 -inch cubes  
cloves garlic, peeled  
1
2
3
3
cup extra virgin olive oil  
1-2  
2
cups fresh basil leaves, loosely packed *  
tablespoons lightly toasted pine nuts or walnuts  
tablespoons pasteurized liquid egg substitute*  
tablespoon balsamic vinegar  
1
Place cheese cubes in blender jar; cover blender jar. Set on Speed 12.  
Pulse to chop, 10 to 15 times. Remove and reserve cheese. Add garlic  
to blender jar; cover, and pulse to chop, 10 to 15 pulses. Add remaining  
ingredients in order listed, including reserved cheese. Cover blender jar;  
blend on Speed 12 until combined, about 30 to 40 seconds. Pesto may  
be stored in refrigerator in an airtight container. After placing in container,  
smooth over top, and drizzle with olive oil to keep from turning dark. Stir  
oil in before using.  
1
tablespoon red wine vinegar  
1
tablespoon fresh lemon juice  
teaspoons Dijon–style mustard  
teaspoon Worcestershire Sauce  
anchovy fillet (or 1-2 teaspoons anchovy paste)  
teaspoon kosher salt  
2
1
1
1
2
4
3
3
Nutritional information per 1-1/2 tablespoons:  
1
1
1
teaspoon freshly ground black pepper  
cup vegetable oil  
Calories 116 (87% from fat) • carb. 1g • pro. 2g • fat 12g •  
sat. fat 2g • chol. 3mg • sod. 45mg • calc. 61mg • fiber 0g  
*For Spinach Pesto:  
cup extra virgin olive oil  
1
Add 2 teaspoon fennel seed and 2 teaspoons dried basil when  
Place cheese in blender jar; cover blender jar. Set on Speed 12. Pulse to  
chop, 10-12 times. Add garlic to blender jar; Pulse to chop, 5 to10 times.  
Add the next 9 ingredients and blend for 10 seconds until smooth.  
Combine the two oils in a measuring cup with pour spout. Remove the  
Measured Pour Lid. With the blender running, slowly add the oils in a  
steady stream through the lid while holding the Measured Pour Lid  
loosely over the cover to prevent spattering. Blend until smooth and  
creamy, about 45 to 50 seconds. Allow dressing to sit for 15 to 20  
minutes for flavors to blend. If not using immediately, place dressing in a  
chopping the garlic. Substitute 2 cups washed and dried baby spinach  
leaves for the basil.  
 
17  
1
2
teaspoon black peppercorns  
bay leaf, roughly broken  
tablespoons sweet paprika  
tablespoon kosher salt  
CHOLESTEROL-FREE MAYONNAISE  
The safest mayonnaise made at home is made with an egg substitute  
or liquid pasteurized egg product. Made with an egg substitute,  
it has the added advantage of being cholesterol-free.  
1
3
1
3
1
Makes about 4 cup  
2
tablespoon sugar  
1
2
1
2
cup liquid egg substitute or pasteurized liquid egg product  
tablespoons wine vinegar  
2
2
teaspoons dried minced garlic  
teaspoons minced dry onions  
teaspoons cayenne pepper, to taste  
teaspoons dry oregano  
tablespoon extra virgin olive oil (mild in flavor)  
teaspoon dry mustard  
1-2  
2
1
1
8
teaspoon ground white pepper  
teaspoon kosher salt  
1
teaspoon dry thyme leaves  
teaspoon dry basil  
1
2
8
1
1
3
cup flavorless vegetable oil  
2
2
teaspoon dry rosemary  
1
teaspoon ground allspice  
Place egg substitute, vinegar, olive oil, dry mustard, pepper and salt  
in the blender jar. Cover blender jar. Set on Speed 12. Turn blender  
on and blend for about 5 seconds. With blender running, remove the  
Measured Pour Lid, and add the vegetable oil in a slow steady stream,  
taking about 30 to 40 seconds to add the oil. Hold the Measured Pour  
Lid loosely over the opening to prevent spattering. The mayonnaise will  
thicken and emulsify as the oil is added, about 30 to 40 seconds. Turn  
blender off. Mayonnaise may be used immediately or placed in an  
airtight, covered container and refrigerated. Mayonnaise will thicken  
further when refrigerated.  
Place the coriander seed, mustard seed, celery seed, all peppercorns,  
and bay leaf in the blender jar. Cover jar and set on Speed 14. Blend  
until seeds are finely ground, 10 to 15 seconds. Add the remaining  
ingredients and blend until no signs of the bay leaf are visible, about  
30 seconds.  
Use as a rub for meat, poultry, or seafood before sautéing, roasting or  
grilling, or add as a seasoning to rice or dressing to brighten up flavors.  
Nutritional information per tablespoon:  
Nutritional information per tablespoon:  
Calories 18 (24% from fat) • carb. 4g • pro. 1g • fat 1g •  
sat. fat 0g • chol. 0mg • sod. 501mg • calc. 23mg • fiber 1g  
Calories 126 (95% from fat) • carb. 0g • pro. 1g • fat 13g •  
sat. fat 1g • chol. 0mg • sod. 32mg • calc. 6mg • fiber 0g  
DESSERTS AND SWEET SAUCES  
CAJUN CREOLE SPICE RUB  
Our Cajun Creole Spice Rub is a comparable alternative  
to purchased spice mixtures, but much fresher and more  
economical. Adjust the spiciness to taste with  
the amount of cayenne used.  
COOKIE CRUST PUMPKIN PIE  
This traditional holiday favorite is made with a  
cookie crumb crust for a crunchy change.  
1
Makes about 2 cup  
Makes 12 servings  
2
1
teaspoons coriander seed  
teaspoon mustard seed  
teaspoon celery seed  
CRUST:  
2
3
cup pecan halves  
1
2
2
45  
vanilla wafers (may use reduced-fat wafers)  
cup unsalted butter, melted  
1
teaspoon white peppercorns  
1
3
 
18  
PUMPKIN FILLING:  
WHITE CHOCOLATE RASPBERRY  
BREAD PUDDING  
2
large eggs  
1
2
cup brown sugar  
Bread pudding can be mixed and assembled ahead of time  
and baked while dinner is being served for an oven-fresh  
warm dessert. Top with sweetened whipped cream.  
1
1
can (12 ounces) evaporated fat free milk  
1
can (15-16 ounces, 1- ⁄2 cups) solid pack pumpkin  
(not pie filling)  
Makes 8 to 12 servings  
1
tablespoon cornstarch  
cup molasses  
1
6
4
1
6
1
tablespoon unsalted butter  
cups firm bread cubes *  
1
4
1
1
tablespoon vanilla extract  
teaspoon cinnamon  
teaspoon ginger  
ounces chopped white chocolate  
cup raspberries (fresh or frozen, no need to thaw)  
large eggs  
1
1
4
teaspoon freshly grated nutmeg  
can (12 ounces) fat-free evaporated milk  
cup sugar  
2
Preheat the oven to 375° F.  
3
1
tablespoon vanilla extract  
cup heavy cream  
Place the pecans in the blender jar; cover the blender jar. Set on Speed  
6 and Pulse 8 to 10 times to finely chop. Remove and transfer to a  
10-inch deep-dish pie plate. Place 15 cookies in the blender jar; cover  
the blender jar. Set on Speed 18 and Pulse 5 times to chop the cookies,  
then blend for 10 seconds to pulverize; add the cookie crumbs to the  
nuts in the pie plate and repeat with the remaining cookies. Stir the  
nuts and cookies with a fork to blend; add the melted butter and stir  
to combine. Press the cookie/nut mixture evenly onto the sides and  
bottom of the pie plate. Bake in the preheated 375° F oven for 5 minutes.  
Remove and let cool on a rack while continuing. Lower the oven  
temperature to 350° F.  
1
2
Butter a 2-quart shallow baking dish (9 x 9 square or equivalent) with  
unsalted butter and place in a larger shallow baking pan. Layer half the  
bread cubes in the dish, top evenly with the chopped white chocolate  
and raspberries, then with the remaining bread cubes.  
Place the eggs, evaporated milk, sugar, and vanilla in the blender jar.  
Set on Speed 10 and blend for 10 seconds. Pour the mixture slowly  
over the bread cubes. Let the mixture stand for 30 minutes, or cover and  
refrigerate up to 12 hours (if refrigerated, let come to room temperature  
for 30 minutes before proceeding). Ten minutes before baking, preheat  
oven to 325° F. Place the baking pans in the oven and carefully pour hot  
water into the larger, outer pan until the water reaches 1 inch up the  
sides of the inner dish. Bake for 60 to 70 minutes; bread pudding will be  
puffed and custard will be set. Remove from oven and allow the bread  
pudding to rest for 20 to 30 minutes on a rack before serving. Serve with  
sweetened whipped cream.  
Place the eggs and remaining ingredients in the blender jar in the order  
listed; cover the blender jar. Set on Speed 6 and blend until smooth,  
about 10 to 15 seconds. Pour the pumpkin mixture into the prepared  
cookie crust. Bake in the preheated 350° F oven for 55 to 60 minutes.  
Center of the pie may appear slightly jiggly – it will continue to set as the  
pie cools. Place the pie on a rack and cool completely before serving.  
Refrigerate after completely cooled.  
Nutritional information per serving:  
* Bread pudding is best made from day-old or slightly stale bread.  
Challah bread is an excellent choice.  
Calories 252 (41% from fat) • carb. 33g • pro. 5g • fat 12g •  
sat. fat 4g • chol. 42mg • sod. 117mg • calc. 129mg • fiber 2g  
Nutritional information per serving:  
Calories 243 (41% from fat) • carb. 28g • pro. 7g • fat 11g •  
sat. fat 6g • chol. 126mg • sod. 148mg • calc. 143mg • fiber 1g  
 
19  
QUICK BERRY SAUCE  
Makes about 2 cups/8 servings  
12  
ounces fresh or frozen, thawed strawberries or raspberries  
cup red berry preserves  
1
1
2
2
tablespoon sugar  
tablespoons fresh lemon juice  
Place all ingredients in blender jar; cover blender jar. Set on Speed 12.  
Blend until smooth and completely puréed, 20 to 30 seconds. Strain  
mixture through a fine sieve to remove seeds; discard seeds. Store in  
an airtight container in refrigerator. Serve with desserts, pancakes  
or waffles.  
Nutritional information per serving  
Calories 128 (0% from fat) • carb. 33g • pro. 1g • fat 0g •  
sat. fat 0g • chol. 0mg • sod. 5mg • calc. 14mg • fiber 2g  
CHOCOLATE SAUCE  
Makes 1-14 cups / 20 tablespoons  
4
ounces good quality bittersweet or semi-sweet chocolate,  
broken into 2 -inch pieces  
1
1
4
2
ounces good quality milk chocolate, broken into 2 -inch pieces  
tablespoons sugar  
1
2
cup fat-free milk, heated until just bubbling around the edges  
teaspoons vanilla extract  
1
1- ⁄2  
Place the chocolates in the blender jar; cover blender jar. Set on Speed  
12. Pulse to chop, 10 to 15 times. Add the sugar, process to chop, 20  
seconds. With the blender running, remove the Measured Pour Lid. Pour  
the hot milk slowly and carefully though the pour spout and blend, until  
the chocolate is melted and smooth, 1 minute. Add the vanilla; blend  
to combine, 10 seconds. Serve warm or let cool, place in an airtight  
container and refrigerate. Reheat before serving.  
Nutritional information per tablespoon:  
Calories 65 (50% from fat) • carb. 8g • pro. 1g • fat 4g •  
sat. fat 2g • chol. 1g • sod. 3mg • calc. 11mg • fiber 0g  
Chocolate Mint Sauce: Make the chocolate sauce as per instructions.  
Omit the vanilla and add 2 teaspoons peppermint extract.  
 
20  
Series Electronic Blender accessories and replacement parts. These war-  
ranties expressly exclude any defects or damages caused by accessories,  
replacement parts, or repair service other than those that have been  
authorized by Cuisinart. These warranties do not cover any damage  
caused by accident, misuse, shipment, or other than ordinary household  
use. These warranties exclude all incidental or consequential damages.  
Some states do not allow the exclusion of or limitation of incidental or  
consequential damages, so the foregoing limitation may not apply  
to you.  
WARRANTY  
Limited Three-Year Warranty  
This warranty supersedes all previous warranties on Cuisinart® SmartPower  
Bar Basics™ 18-Speed Series Electronic Blenders. This warranty is  
available to consumers only. You are a consumer if you own a Cuisinart®  
SmartPower Bar Basics™ 18-Speed Series Electronic Blender that was  
purchased at retail for personal, family, or household use. Except as  
otherwise required under applicable state law, this warranty is not available  
to retailers or other commercial purchasers or owners. We warrant that your  
Cuisinart® SmartPower Bar Basics™ 18-Speed Series Electronic Blender  
will be free of defects in material or workmanship under normal home use  
for three years from the date of original purchase. We suggest that you  
complete and return the enclosed product registration card promptly to  
facilitate verification of the date of original purchase. However, return of  
the product registration card is not a condition of this warranty and does  
not eliminate the need for the consumer to maintain the original proof of  
purchase. In the event that you do not have the proof of purchase date, the  
purchase date for purposes of this warranty will be the date of manufacture.  
If your blender should prove to be defective within the warranty period, we  
will repair it or, if we think it necessary, replace it. To obtain warranty serv-  
ice, please call our Consumer Service Center toll-free at 1-800-726-0190,  
or write to:  
California residents may also, at their preference, return nonconforming  
products directly to Cuisinart for repair or, if necessary, replacement by  
calling our Consumer Service Center toll-free at 1-800-726-0190. Cuisinart  
will be responsible for the cost of the repair, replacement, and shipping and  
handling for such nonconforming products under warranty.  
®
BEFORE RETURNING YOUR CUISINART  
PRODUCT  
If you are experiencing problems with your Cuisinart® product, we suggest  
that you call our Consumer Service Center at 1-800-726-0190 before  
returning the product for servicing. Often, our Consumer Service  
Representatives can help solve the problem without having the product  
serviced. If servicing is needed, a Representative can confirm whether the  
product is under warranty and direct you to the nearest service location.  
Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
* Important: If the nonconforming product is to be serviced by someone  
other than Cuisinart’s Authorized Service Center, please remind the servicer  
to call our Consumer Service Center at 1-800-726-0190 to ensure that the  
problem is properly diagnosed, the product is serviced with the correct  
parts, and to ensure that the product is still under warranty.  
To facilitate the speed and accuracy of your return, please also enclose  
$10.00 for shipping and handling of the product. Please also be sure to  
include a return address, daytime phone number, description of the product  
defect, product serial number (stamped on bottom of product base), and  
any other information pertinent to the product’s return. Please pay by check  
or money order. (California residents need only supply proof of purchase  
and should call 1-800-720-0190 for shipping instructions).  
NOTE: For added protection and secure handling of any Cuisinart® product  
that is being returned, we recommend you use a traceable, insured delivery  
service. Cuisinart cannot be held responsible for in-transit damage or for  
packages that are not delivered to us. Lost and/or damaged products are  
not covered under warranty.  
Your Cuisinart® SmartPower Bar Basics™ 18-Speed Series Electronic  
Blender has been manufactured to strict specifications and has been  
designed for use with the Cuisinart® SmartPower Bar Basics™ 18-Speed  
 
21  
NOTES  
 
22  
NOTES  
 
23  
Ice Cream  
Makers  
Cookware  
Coffeemakers  
Food  
Processors  
Wafflemakers  
Toaster Ovens  
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 .  
©2004 Cuisinart  
Cuisinart® is a registered trademark of  
Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
04CU13152  
U IB-5339TX  
 

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