Cuisinart SPB-7CHP1 User Manual - Page 16

Honey Wheat Waffles Makes six waffles (about 3 cups batter) 1½ cups whole milk 2 large eggs ¾ cup plus 2 tablespoons unbleached all-purpose flour ½ cup whole wheat flour 4 tablespoons unsalted butter, melted 2 tablespoons honey 1 teaspoon baking powder 1 teaspoon pure vanilla extract ½ teaspoon table salt ¼ teaspoon baking soda Preheat waffle iron. Place ingredients in jar of Cuisinart® SmartPower® 7-Speed Electronic Blender in order listed. Place cover on jar. Turn blender on and blend on Purée for 10 seconds. Turn blender off. Scrape blender jar with spatula. Turn blender on and continue blending on Purée until smooth, about 10 to 15 seconds. Turn blender off. Follow manufacturer's instructions to bake waffles. Nutritional information per waffle: $BMPSJFT


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H Soups Gazpacho Makes five 6-ounce servings 2 cups tomato juice, divided 1 rib celery, peeled, cut into 1 inch pieces 1 medium cucumber, peeled, cut in half lengthwise, seeds removed, in 1-inch pieces 1 clove garlic, peeled, cut into 4 pieces ½ medium green bell pepper, cored, seeded, cut into 1-inch pieces 1 small jalapeño pepper, cut in half, seeds removed, cut into ¼-inch pieces 4 scallions, cut into 1-inch pieces 2 medium tomatoes, seeds removed, each cut into 8 pieces 2 tablespoons fresh lemon juice ¼ teaspoon freshly ground black pepper Place 1 cup tomato juice in jar of Cuisinart® SmartPower® 7-Speed Electronic Blender. Add celery and next six ingredients. Place cover on jar. Turn blender on and blend on Purée until vegetables are medium-finely chopped, about 10 to 15 seconds. Turn blender off. Place in a large serving bowl, and add remaining 1 cup tomato juice, lemon juice, and pepper; stir to combine. Chill before serving. Nutritional information per serving: $BMPSJFT


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H Cream of Asparagus Soup Makes eight 6-ounce servings ¾ cup fresh parsley leaves 3 tablespoons unsalted butter 1 small onion, cut into 1-inch pieces ¾ pound asparagus, trimmed, cut into 1-inch pieces 3 cups chicken stock or broth 1 cup half-and-half 3 teaspoons cornstarch 1½ cups cold water salt and white pepper to taste Place parsley in the jar of Cuisinart® SmartPower® 7-Speed Electronic Blender. Place cover on blender jar. Turn blender on and pulse on Purée until coarsely chopped, about 4 to 5 times. Reserve. Melt butter in a medium saucepan over medium heat. Add onion, and cook until soft but not brown, about 2 to 3 minutes. Add asparagus, stock, and all but 1 tablespoon of reserved parsley. Cover; bring to a boil over medium-high heat. Reduce heat to low and cook, partially covered, until asparagus is tender, about 10 to 12 minutes. Drain vegetables, being sure to reserve the cooking liquid. Allow cooking liquid to cool 5 minutes. Add 1 cup of the cooking liquid and half of the solids to the jar. Place cover on jar. Turn blender on and blend on liquefy until smooth, about 25 to 30 seconds. Turn blender off. Return the puréed vegetable mixture to the saucepan. Repeat with remaining 1 cup liquid and vegetables. Add remaining cooking liquid and half-and-half to puréed vegetables in the saucepan; stir to combine. Stir 16