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My Cuisinart Mixer :D - bjcotton - 04-12-2007

At my sis' house there is a definite lack of "stuff." I have her a Mix Master several years ago and she still has it all....except the power cord. I gave her a hand mixer, but it wasn't powerful enough to mix the stuff for my carrot cake. Luckily I brought my Cuisinart Food Processor which, using the dough blade, was more than powerful enough to mix everything..and in a heart beat too! I actually broke down and mixed Sugarbrown's Mama's Mama's Banana Cake by hand with a spatula..will wonders never cease?

Re: My Cuisinart Mixer :D - Mare749 - 04-12-2007

Don't you just love that food processor??? As much as I love gadgets, if I could only have one in my kitchen, that would be it. Mine sits on my countertop since it's used almost daily.

Did you make hummus yet? And how are those sprouts coming along?


Re: My Cuisinart Mixer :D - bjcotton - 04-12-2007

I don't think they're going to sprout. They were supposed to be soaked 8 hours, but ended up soaking overnight. I rinse them 2-3 times a day but they don't show any signs of activity. I'll take the leftover seeds home with me so I have control over their evolution.

Maybe they aren't DOA, I just looked again and it looks like several are beginning to sprout, they have little green things sticking out...looks like green worms.

Re: My Cuisinart Mixer :D - farnfam - 04-12-2007

I agree Maryann, I just love mine. Hardly a day passes when I don't use it at least once. And Billyj, I even take mine with me to Ottawa most times to do the overnite bagels that Catherine and Chris love so. It's our exuse to carb out lol

Re: My Cuisinart Mixer :D - cjs - 04-13-2007

"Instant gratification tries my patience! " - geez, Billy, give them time to do their own thing!!!

Cis, I'm sensing a recipe being give to us all....overnight bagels??

Re: My Cuisinart Mixer :D - farnfam - 04-13-2007

I thought I'd posted this another time, but not sure. These are the best ever, just like I grew up with in Brooklyn.

Unbleached bread flour 3 1/3 to 4 cups
Brown sugar 4 teaspoons
Fine sea salt 2 teaspoons
Instant yeast 1 teaspoon
Water 1 cup plus 3 tablespoons
Baking soda 1 teaspoon
Sugar 1 tablespoon
Sesame, poppy, or caraway seeds, coarse salt, or dried onion (optional)
for garnish
Cornmeal for baking sheet
1. Generously sprinkle a baking sheet with cornmeal and set aside.
2. Place the flour, brown sugar, salt, and yeast in a food processor fitted with
the metal blade. Using an instant-read thermometer, adjust the water
temperature so that the combined temperatures of the flour and the water give
a base temperature of 130 degrees F if using a Cuisinart or RecipeAid or 150
degrees F if using a Braun. With the machine running, pour all but 2
tablespoons of the water through the feed tube. Process for 20 seconds,
adding the remaining water if the dough seems dry and does not some
together in a ball during this time.
3. Stop the machines and let the dough rest in the processor bowl for 5
minutes. It will noticeably soften as it rests. Then process for 25 seconds
longer, for a total mixing time of 45 seconds.
4. Stop the machine and take the temperature of the dough with an
instant-read thermometer. It should be between 75 degrees F and 80 degrees
F. If the temperature is lower than 75 degrees F, process the dough for an
additional 5 seconds, up to twice more, until it reaches the desired
temperature. If the temperature is higher than 80 degrees F, remove the
thermometer , scrape the dough from the food processor into an ungreased
bowl, and refrigerate for 5 to 10 minutes. Check the temperature after 5
minutes; it should be 80 degrees F or cooler by that time.
5. Scrape the dough onto a lightly floured work surface. It will be relatively
firm. With a dough scraper or kitchen knife, divide the dough into 6 equal
6. To form the bagels, take each piece of dough and roll it into a ball. Flatten
the ball, then fold it in half, sealing the edges with your fingertips. Then fold
again to form a tight cylinder. Roll the dough into a tube about 9 inches long.
Wrap this piece around the palm of your hand, overlapping the dough about 2
inches. Pinch the ends together to form a ring. (The hole in a bagel formed
this way will be the right proportion once the dough is proofed, boiled, then
baked.) Repeat with the remaining balls and transfer the bagels to the baking
sheet, spacing them 2 inches apart.
7. Rub a bit of flour on the top of each bagel, then cover the sheet loosely
with plastic wrap. (the flour will keep the plastic wrap from sticking to the
dough as it ferments.) Place the bagels in the refrigerator for 12 to 16 hours,
preferable overnight.
8. The next day, one hour before baking, put the oven rack on the second
shelf from the bottom of the oven and place the baking stone on the rack.
Preheat the oven to 450 degrees F.
9. Take the bagels from the refrigerator. Remove the plastic wrap and let
them proof at room temperature, 70 degrees F to 72 degrees F, for 20 to 25
minutes. While the bagels are proofing, bring a 4-quart pot of water to boil.
Add the baking soda and sugar. Sprinkle a baking sheet with cornmeal.
10. Test to see that the bagels are proofed: Insert and instant-read
thermometer into the center of one to check the internal temperature of the
dough; it should be between 55 degrees F and 60 degrees F.
11. Set a colander in the sink. Drop one bagel in the boiling water. If it floats
this means the bagels are proofed and ready to be boiled and baked. Boil the
bagel for 5 to 10 seconds. Use a slotted spoon to turn it over and boil it for
another 5 to 10 seconds. Transfer the bagel from the boiling water to drain in
the colander. Boil the remaining bagels, one at a time, in the rapidly boiling
water for o more than 10 seconds on each side, then drain them in the
colander. Do not be concerned if the bagels sit on top of each other while
draining. They are resilient and will regain their shape when baked.
12. Transfer the drained bagels to the baking sheet, spaced 2 inches apart.
While the bagels are still wet from boiling, sprinkle them with the optional
13. Place the baking sheet in the oven. Reduce the heat to 425 degrees F and
bake for about 10 minutes. Open the oven and rotate the tray of bagels so that
they brown evenly. Continue baking for 10 to 15 minutes longer until the
bagels are uniformly browned.
14. Remove the baking sheet from the oven and transfer the bagels to a wire
rack to cool. Serve the bagels warm from the oven or let them cool
completely before storing.
Store the bagels in a paper bag for up to 24 hours. For longer storage, put the
bagels in a plastic bag and store in the freezer. They will keep, frozen, for up
to a month. Thaw them at room temperature for 10 minutes before reheating.


Re: My Cuisinart Mixer :D - Mare749 - 04-13-2007

Thank you for the recipe, Cis. For some reason I forgot to copy this the first time you posted it and it sounds like a good one.

Billy, about the sprouts.....that was the reason I suggested separate jars for each type of seed. For some reason, the radish and broccoli sprouts seem to take longer than alfalfa sprouts which are ready by day 4. Those radish sprouts are worth waiting for though.


Re: My Cuisinart Mixer :D - cjs - 04-13-2007

You put them all in the same jar?????? Billy????? Now, that's just having a block for a head...bless your heart.

Re: My Cuisinart Mixer :D - bjcotton - 04-13-2007

Thanks Jean! I needed that.

Re: My Cuisinart Mixer :D - vannin - 04-13-2007

I was going to say that WillyJTwit. But I didn't like to. ;Þ