[BakerAunt]

I found this discussion at Chowhound:

https://www.chowhound.com/post/cuisinart-dlc-7-super-pro-737856

It sounds like that piece cannot be fixed, but there is a suggestion that one can uses a long slender rod, chopstick (probably something plastic or wooden) to hold down the safety while running the food processor. That may be my best bet short of buying a new one. I'd prefer not to do that, as I have the set of cutting blades, and if I were to get a new one, I would likely have to buy new blades.

I think that the pasta making attachment (which I have yet to try!) would still work with the base. I need to unpack it and look at it. I've been wanting to try making pasta (she said, trying to find a silver lining).

• This reply was modified 5 years, 11 months ago by BakerAunt.

[BakerAunt]

I now think that the white piece was somehow attached at the top of the channel of the work bowl in some fashion. It may have broken away. I was able to get the white piece and the spring back in, with the small tinted piece at the end, and when I put it back on the base and lock the lid on, the FP will run. However, when I take the work bowl off the base, the whole mechanism falls out again. That will make it hard, even to empty the contents, much less wash it.

[BakerAunt]

Thank you, Chocomouse. I'm worried that there may be another small piece missing.

Mine is a DLC-7 Super Pro (made in Japan!) The sticker with the model number fell off at some point, which is making it difficult to find a replacement part. I don't know its capacity, only that the manual (which I still have) says that when making bread not to exceed 8 cups of flour.

I found something at ereplacements.com for $51.87, which might be it.

Cuisinart might have a replacement work bowl for $50, but I would have to call them, as their website info is not that helpful in terms of giving sizes.

[BakerAunt]

Tonight, my husband is cooking. 🙂 We are having pan-cooked boneless pork, rotini and cheese that uses KAF's Vermont Cheese powder, and microwaved frozen peas.

I hope that the renovation goes smoothly, CWCdesign. Also, best wishes as you return to work.

[BakerAunt]

Temperatures are back in the mid-70s today, so it was a good day to bake. I baked Whole Wheat Sourdough Cheese Crackers from the dough I made last week.

I also baked Zucchini-Cinnamon Chip Bars, using as my base recipe the KAF recipe for Zucchini Chocolate Chip Pecan Bars. I used the food processor, for what may have been its swan song (see thread requesting help). I had 4.5 oz. of zucchini, left from when I made the turkey-zucchini loaf, not the 5 oz. stated. I reduced the oil to ¼ cup, then added buttermilk to make the 1/3 cup. I reduced the brown sugar to ¾ cup. I added 1 tsp. cinnamon and reduced the salt by a third and the vanilla by half. I added 2 Tbs. BRM milk powder and 2 Tbs. flax meal. I replaced the 2 cups of chocolate chips with 1/3 cup cinnamon chips (60g, which is 14g of saturated fat!). I forgot to sprinkle pecans on top.

I'll add a note to this post after we try it for dessert tonight.

[BakerAunt]

I like the recipe for English Muffin Bread in Bernard Clayton's New Complete Book of Breads (pp. 52-53). He has directions for mixing by hand, by stand mixer, and by food processor.

His directions are to use the steel blade. Put 3 of the 4 cups flour, yeast, dry milk, and salt in work bowl and pulse to mix. With machine running, add the hot water. Add remaining flour and process for 1 minute. He says that the dough will pull away from the sides of bowl in thick ribbons.

I should note that after the first rise, he mixes in some baking soda.

I had nice holes with this recipe. I did use my stand mixer (easier for me to clean than the food processor). I also substituted in some white whole wheat flour.

[BakerAunt]

I narrowed it down to two and chose the incorrect one.

[BakerAunt]

Wednesday night’s dinner was leftover turkey loaf, freekeh cooked in chicken broth from the freezer, and microwaved fresh green beans.

[BakerAunt]

Wednesday is a hot and muggy day. My husband even turned on the air conditioner. I did not want to use the oven. The electric mini-pizzella maker that I bought from KAF arrived yesterday, so I looked at the first recipe, “Caterina Casola’s Family Recipe,” and decided to make a half recipe. That means 3 eggs and ¼ cup canola oil, or 10g saturated fat in the entire batch. I ended up with about 45 nicely shaped larger pizzella and some little ones as well, so we will have somewhat healthy cookies tonight! It is a challenge getting just the correct amount of dough for each of the three small wells. I ended up using my Zeroll 100 scoop, which is about 1 tsp. I learned not to over or under load it. The only thing that would make dessert even better tonight would be if strawberries would have shown up at the farmers market.

[BakerAunt]

I guessed and missed.

[BakerAunt]

On Tuesday, I roasted russet potato wedges that I had tossed in olive oil, then sprinkled with a bit of salt, garlic powder, and roasted onion powder. I used the countertop convection oven because it is hot here, although we did get a very good rain, which was most needed. We had the potatoes with leftover turkey-zucchini loaf and microwaved fresh broccoli.

[BakerAunt]

I noted that King Arthur is out of yeast again. People must still be baking.

They are still out of the Bakewell cream baking powder--and that I will need sooner rather than later. I'll keep an eye out for it.

King Arthur is also selling its 3 lb. bags of AP flour in a three-pack for $9.50 for three bags. A single 3 lb. bag is now $3.50. They are still out of most other flours.

[BakerAunt]

I missed it, but now I have some cool information with which to dazzle others. 🙂

[BakerAunt]

I made Maple Granola on Monday.

[BakerAunt]

My experiment with Oatmeal Whole Wheat Sourdough Bread came out well in that the bread is light and tasty. The recipe said three 8x4 loaves; it does make three but they are small. Once in the oven, there was little additional spring, which concerned me until I cut into a loaf at lunch and was pleased at the soft texture. I will continue playing with this recipe. For now, however, I have enough bread in the freezer to take us through our continuing hot spells.

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