Carrot Maple Oat Bars. [Photograph: strawberrypepper]

Our most recent Weekend Cook and Tell was all about the food processor, that darling appliance of the 1970s that can shred, chop, and purée with the best of them. For a challenge that we dubbed Processor Power we wanted to know what all of you were buzzing up with your trusty Cuisinart. Let's take a look at some of our favorite pulverized responses.

strawberrypepper is a new convert to the world of processing. Now shred-heavy projects are a breeze like these Carrot Maple Oat Bars.

gentlyferal chimed in with one of those "why didn't I think of that" uses —as someone with a sensitivity to onion fumes, gentlyferal uses the food processor to chop onions without tears.

littlestcapy's food processor aids in all sorts of international cooking projects, from kransekake (Norwegian rice cakes) to cucumber kimchi.

Peanut Pesto. [Photograph: newRDcook]

With herbs running rampant in the backyard, newRDcook buzzed up a batch of pesto using peanuts in place of the more traditional pine nuts.

seriousb sees the food processor as a boon to those with knife skills that are lacking when it comes to slicing thin, although the clean up isn't seriousb's favorite.

Twistie shared a recipe for an intriguing Dill Pickle Soup made by puréeing cucumbers, yogurt, and dill in the food processor. According to Twistie it tastes just like drinking a perfectly chilled dill pickle with a refreshing little burst of cucumber flavor at the end.

Apple Currant Tart. [Photograph: knowwhey]

knowwhey created all of the components of this lovely Apple Currant Tart using the old DLC-X. Apples were sliced, the almond cookie base was mixed, crystalized ginger was chopped for the filling, and the crumble topping was, well, crumbled.

eaguk was full of helpful processor tips including how to turn granulated sugar into caster sugar, and caster sugar into icing sugar. eaguk also whizzes up peanut butter, custard base for ice cream, and a proper mayonnaise that comes together in mere seconds.

lemons recalled a recipe from Simone Beck's Simca's Cuisine for a Pissaladière that employs the processor for the crust, sauce, shredded cheese, and slow simmered onions.

Thanks to everyone who dusted off their food processor for this week's Weekend Cook and Tell challenge. Be sure to head over to Talk and read about next week's challenge: Egg-ventures.