I received a Cuisinart food processor from Chad as a Christmas gift. I watched the "how to" DVD the other night. It explained how to use the food processor and then demonstrated many recipes. I was really looking forward to giving it a try.
I used it on Tues. afternoon to slice some carrots and chop up some onion for a casserole I was making. It worked wonderfully for this! I also used it for some potatoes, which I won't do again because it chopped them to fine for what I was making. But it would work great for potatoes for hashbrowns or potato salad.
One recipe that was demonstrated was for a "Coffee Cake". These looked so delicious! I had to give it a try. I am not much of a pastry baker; rolls and pies intimidate me. I was a little skeptical to use a food processor for dough or baking needs but I was impressed how well it worked and it was so easy! The "Coffee Cake" looked more like cinnamon rolls to me. They turned out really well. They were quite tasty and I guess they were more similar to a coffee cake then cinnamon rolls because they were a little dry, they weren't quite as gooey as cinnamon rolls/sweet rolls. I would think (?) this recipe would work with a mixer as well.

Yum!
Coffee Cake1 pkg dry yeast
2 T. sugar
1/4 cup warm water
1/3 cup sour cream
1/4 cup cold milk
1 large egg
1 tsp. vanilla
3 cups flour
1/4 cup butter
1/2 tsp. salt
Filling
2 T. melted butter
1/2 cup light brown sugar
1/2 cup raisins or dates, cut in 1-inch pieces
1/2 cup pecans (I didn't put the raisins/dates and pecans in per Chad's request)
1 tsp. cinnamon
To make the dough, dissolve the yeast and 1 T. sugar in warm water in a 2 cup liquid measure. Let stand until foamy. Whisk together the sour cream, milk, egg, and vanilla extract and add to the yeast mixture.
Use metal blade to process flour, butter, salt and remaining 1 T. sugar for 10 seconds. With machine running, add liquid ingredients through the feed tube in steady stream as fast as flour absorbs them. After dough cleans inside of work bowl, continue processing 40 seconds more to knead it.
Shape dough into ball and place it in lightly floured plastic food storage bag. Squeeze out air and seal bag. Let rise in warm place until double, about 1 hour.
Roll dough on lightly floured surface to rectangle about 20 inches long and 12 inches wide. Brush with melted butter. With remaining butter, brush inside of 9x13 inch pan.
To make filling, use metal blade to process sugar, dates or raisins, pecans, and cinnamon until coarsely chopped, about 45 seconds. Spread filling over dough. Roll dough up, jelly-roll fashion, from long side. Use sharp knife to cut rolled dough into 3/4 inch slices. Place slices in pan, cut sides up and let rise until doubled.
Preheat oven to 375 and bake coffee cake until golden and bubbly, about 20-25 minutes.
I am looking forward to using the food processor to make salsa this summer! It will save a lot of time instead of chopping ingredients by hand.