Three Unexpected Recipes from a Food Processor
5 Comments | Written on August 17, 2012 at 5:00 am , by Kristina Vanni
The food processor is simply a powerhouse in the kitchen. These high powered appliances can do so much more than just slice and dice. In fact, they can prepare a variety of recipes in a snap! Check out these three unexpected recipes from a food processor.
Keep reading to see the three recipes…
Would you guess that you can make homemade bread without kneading? Or fresh peanut butter in seconds? Even a cool and refreshing fruit sorbet? These three recipes were all made using the Cuisinart Elite 14 cup Food Processor.
I absolutely fell in love with this homemade whole wheat bread. All I had to do was pulse the ingredients in the food processor and then the appliance did all the kneading for me!
Food Processor Whole Wheat Bread
2 1/4 teaspoons active dry yeast
1 tablespoon plus 1 teaspoon granulated sugar
1/3 cup warm water (105-110 degrees F.)
2 cups unbleached all-purpose flour
2 cups whole wheat flour
4 tablespoons unsalted butter, cut into 1 inch pieces
1/2 tablespoon salt
1 cup cold water
nonstick cooking spray
Dissolve the yeast and sugar in warm water in a large liquid measuring cup. Let sit until foamy, about 5 minutes.
Insert the dough blade into the large work bowl of a food processor. Add the flours, butter and salt and process on the dough speed until combined, about 10 to 15 seconds. Add the cold water to the yeast mixture. With the machine running on dough speed, pour the liquid through the feed tube as fast as the flour absorbs it. Once the dough cleans the sides of the work bowl and forms a ball, process for 45 seconds to knead dough. Dough should be smooth and elastic.
Place the dough in a lightly floured plastic food storage bag and seal. Allow to rest in a warm place until doubled in size, about 1 to 1 1/2 hours.
Lightly coat two 9 x 5-inch loaf plans with nonstick cooking spray. Place dough on a lightly floured surface and punch down, let rest 5 to 10 minutes. Divide dough into two equal pieces and shape each into a loaf. Place in prepared pans and cover lightly with plastic wrap. Let rise until dough is just above the tops of the pans, about 45 minutes to 1 hour.
Preheat oven 10 400 degrees F.
Bake until the tops are browned and loaf sounds hollow when tapped, about 30 to 35 minutes. Remove from pans and cool on wire rack.
Nutritional information per slice: (12 servings in one 9 x 5 inch loaf) Calories 135, carb. 23 g., pro. 4 g., fat 3 g., sat. fat 2 g., chol 8 mg., sod. 244 mg., calc. 30 mg., fiber 3 g.
I can’t believe how easy it is to make homemade peanut butter with a food processor. When you make fresh nut butters at home there’s no additives or preservatives!
Food Processor Peanut Butter
5 cups dry roasted peanuts
Insert the large metal chopping glad into the large work bowl of the food processor. Pulse peanuts about 10 times and then process until drops of oil are visible and the mixture is very smooth, about 4 minutes.
Nutritional information per serving (1 tablespoon): Calories 100, cab. 4 g., fat 9 g., sat. fat 1 g., chol. 0 mg., sod. 1 mg., calc. 9 mg., fiber 1 g.
This refreshing sorbet is perfect in the height of summer. Simply whirl the frozen blueberries with simple syrup, mint and lemon juice.
Blueberry Mint Sorbet
24 ounces frozen blueberries
1 cup simple syrup*
4 large mint leaves
2 tablespoons fresh lemon juice
Insert the large chopping blade into the large work bowl of a food processor. Put the blueberries, simple syrup, mint and lemon juice into the work bowl. Pulse 10 times, using long pulses. Scrape the work bowl and then process for about 1 minute until smooth.
Serve immediately or place in a container to be stored in the freezer. Cover sorbet with plastic directly if freezing.
*Note: Simple syrup is equal amounts of sugar and water brought to a boil in order to dissolve the sugar. Once cup each water and sugar will yield 1 1/2 cups simple syrup. Simple syrup can last in the refrigerator for at least one month in a clean, sealed container.
Nutrition Information: Calories 94, carb. 24 g., pro. 0 g., fat 1 g., sat. fat 0 g., chol. 0 mg., sod. 0 mg., calc. 1 mg., fiber 2 g.
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5 Responses to “Three Unexpected Recipes from a Food Processor”
Some great ideas here to use with a food processor.Who would have ever thought of making bread? Wish mine did all that.
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WOW,stumbled onto from deserted planet from there cupcake blog to this…from the Blueberry photo, my Favorite fruit, and Now I’m off to buy a food processor payday to Make this, along with cupcakes…lol., wonder if there is pumpkin sorbet? gonna experiment, wonderful idea and I will So be making the Blueberry sorbet!!!
The Blueberry Mint Sorbet looks amazing!
I just wanted to comment on your Simple Syrup. I make Lebanese style Baklava with the same syrup (instead of honey like the Greek style). We call it sugar-water syrup. It will last a very long time in the refrigerator, as long as it’s in a sealed container. I know this because I made Baklava for Christmas 2011 and had about half left over. I put it in a container, planning to make another batch in a month or two. Needless to say, that month or two ended up being Christmas 2012. I got the syrup out thinking it would be either a solid block, crystallized, or rancid. It was none of those. It tasted and smelled as good as when I first made it. The one ingredient that we add to the sugar-water is a bit of lemon (1 cup sugar, 1/2 cup water and 1/4 teaspoon lemon).
Anyhow… Looking forward to trying the sorbet.
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