Found 93 recipes for: sm-55bk
For Hot Italian Sausage
add 1 to 2 teaspoons of crushed red pepper to the mixture.
Makes about 3 pounds of sausage or 15 to 16 sausage links
Whipping cream is effortless in the Cuisinart® Stand Mixer. Plus, you can fold in the chocolate on Speed 1
without worrying about over-mixing.
A nice flavor addition for your favorite mashed potatoes.
This is a great side dish to serve with a roasted tenderloin or grilled fillets when entertaining.
This meatloaf is certain to become a family favorite. Sliced leftovers make great sandwiches.
Make these meatballs ahead, roast and keep in the freezer. Reheat in your favorite marinara sauce and serve with pasta for a quick and easy weeknight meal.
If you have time, allow a second rise before shaping to develop more flavor in the bread, but it is very good without it too.
The classic dinner roll we all remember from Sunday or holiday dinners.
A traditional Moravian yeasted “coffee” cake, often served during the Christmas holidays. It can be eaten warm or cold, as a dessert or for breakfast. It also freezes well after baking, making it a nice treat to have on hand to warm up for family and friends.
These muffins are so tasty, it is hard to believe they are good for you too!
A delicious muffin, perfect when fresh fruit is ripe in the summertime!
These crumb-topped muffins may also be made with diced apple or mango.
This soft, moist dough makes delicious and light scones. We made ours plain, but you may add dried fruit such as currants, tart cherries or blueberries if you like.
This do-ahead coffee cake will be a favorite for brunch.
An old familiar coffee cake that everyone just loves.
These biscotti resemble the more traditional dunking biscuit – they have an excellent crunch!
Chewy, chocolaty cookies with tart cherries for contrast.
A chocolate chip cookie with a triple chocolate twist.
Plan ahead for these attractive special-occasion cookies, as the dough needs to chill overnight.
The fresh flavors of lemon, lime and orange flavor these classic sugar cookies.
Chocolate candy surprises in the center of these chewy peanut butter cookies.
Soft and fudgy, these brownies are a chocoholic’s delight.
This recipe makes ample crust for a 9- to 11-inch regular or deep-dish pie or tart. Leftover pastry may be rolled out and cut into shapes to garnish the pie, or brushed with milk, sprinkled with sugar or cinnamon and sugar, and baked until lightly browned.
You may vary this pie by using finely chopped toasted hazelnuts. The creamy filling is reminiscent of cannoli.
Serve this mousse in martini glasses garnished with fresh raspberries for a dramatic presentation.
This rich mousse doubles as a dessert all on its own or as a filling for your favorite cake.
The classic frosting. Temperature is key to achieving a smooth and delicious result. Having a candy/deep fat thermometer on hand takes out the guesswork.
A classic cream cheese frosting, perfect for a variety of cakes, especially carrot and chocolate.
A rich, moist cake made with fresh and powdered ginger. Topped with cream cheese frosting and fresh fruit, this makes a very special dessert.
Rich, creamy, chocolaty – absolutely deliciously decadent – need we say more?
Ribbons of semisweet chocolate cheesecake are swirled throughout a classic cheesecake on top of a chocolate brownie cookie crust.
Mile high to rival the pie in any great American diner. Our meringue is cooked and totally safe. This is somewhat like a toasted marshmallow on top of lemon pudding.
An updated version of the traditional summertime favorite. You may also serve this with plain strawberries.
A perfect compliment to dinner, this savory yeast bread has layers of fresh oregano, mozzarella cheese, and sweet onion inside.
This shortbread is perfect for linzer cookies.
Spread for fresh bread. Easy to make with a stand mixer, very hard to make without.
Our challah makes the best French toast — that’s if you have any left over, of course!
These are your classic, crispy sugar cookies, reworked to please all those who are gluten intolerant. Roll and cut into your favorite shapes and decorate with sugar and icing to make them extra festive.
These pretty, creamy pies are on everyone's wish list for the holiday. Make sure you bake enough to give away.
This basic cookie crumb crust can be made with crushed cookies or graham crackers. It can then be used for most pies that have a creamy or custard- based filling.
Swiss buttercream, a more forgiving and stable version, will be ready to use immediately after making and can be used for traditional frosting and piping.
This frosting pairs very well with the Gluten-Free Golden Cupcakes (page 33).
This icing is great for decorating sugar cookies or cakes. You can add food coloring to color it or extracts to flavor it.
Whipped cream can over-whip very quickly. Once it starts getting thick, check it often by lifting the head of the mixer and looking for medium peaks.