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Anleitung Zusammenfassung
Always turn off and unplug mixer 3. Wipe the mixer body and cord with from electrical outlet before ejecting a clean, damp cloth. the attachments. NOTE: Do not use abrasive cleaners 2. Wash attachments in hot, soapy or scouring pads. To reduce the risk water; rinse and dry. Attachments of electrical shock do not immerse are also dishwasher safe. the mixer body or cord in water or other liquid. Recipes Check our Web site at for more recipes. Baked Spinach-Parmesan Dip 10-ounce package frozen 1 clove garlic, minced chopped spinach, thawed 1 cup grated Parmesan cheese 1 cup mayonnaise 1.8 teaspoon pepper 3-ounce package cream 1.2 teaspoon paprika cheese, room temperature 2 baguettes, thinly sliced 1.2 cup onion, minced Squeeze spinach to remove liquid. In a medium bowl combine spinach, mayonnaise, cream cheese, onion, garlic, Parmesan, and pepper. Beat ingredients at speed 4 until well blended, about one minute. Spoon the mixture into a three or four cup baking dish that has been sprayed with vegetable spray. Sprinkle evenly with paprika. Bake at 350°F until hot in center and lightly browned on top, about 25 to 30 minutes. Serve hot to spread on baguette slices. Makes about 4 cups. Tex-Mex Dip 16-ounce container sour cream 4-ounce can chopped green chilies, 1 cup shredded pepperjack cheese with juice 1-ounce package taco seasoning mix In a small mixing bowl, combine all ingredients and mix on speed 1 for about 30 seconds. Makes about 2 cups dip. Zesty Mashed Potatoes 8 large baking potatoes 1.2 cup butter, room temperature (peeled, cubed, cooked, and drained) 1.2 cup milk 1 1.2 cup sour cream .2 to 1 teaspoon minced garlic 8-ounce package cream cheese, Salt and pepper to taste room temperature Place hot potatoes into a large bowl. Start mixing the potatoes at speed 2 until they are smooth. Add sour cream, cream cheese, butter, milk, garlic, salt, and pepper and beat at speed 6 until thoroughly mixed. Pour into a greased 9x13-inch baking dish. Baked uncovered for 30 minutes at 400.F. Makes 8 servings. 5 840087100 ENv02 9/5/01 2:28 PM Page 6 Honey Dijon Sweet Potatoes 4 medium sweet potatoes, 2 tablespoons honey about 21.2 pounds 2 tablespoons Dijon mustard 1.4 cup butter 1.2 teaspoon salt Bake or microwave sweet potatoes until done. Peel potatoes, then slice into large mixing bowl. Add remaining ingredients and beat on speed 1 until mixed for about 1 minute. Makes 6 servings. Triple Chocolate Cookies 1.4 cup flour 7 tablespoons sugar 1.4 cup unsweetened 2 eggs baking cocoa 8 ounces semisweet baking chocolate, 1.4 teaspoon baking powder melted and cooled 1.8 teaspoon salt 1 cup milk chocolate chips 6 tablespoons butter, 1 cup chopped walnuts room temperature Combine flour, cocoa, baking powder, and salt in a medium bowl. Set aside. With mixer, beat together butter, sugar, and eggs at speed 2 until smooth. Add melted chocolate and continue mixing on speed 2 until blended. Reduce to speed 1 and add dry ingredients. Add chocolate chips and walnuts; mix well. Drop by tablespoons onto cookie sheets, one inch apart. Bake at 350.F until cookies look dry and cracked, but feel soft when lightly pressed, about 11 minutes. Let cookies stand on sheet for 5 minutes. Transfer to racks and cool completely. Makes about 2 dozen. Oatmeal Raisin Cookies 11.4 cups butter, room temperature 1 teaspoon baking soda2.3 cup sugar 1 teaspoon salt 2.3 cup brown sugar 1 teaspoon cinnamon2 eggs 1 .2 teaspoon allspice11.2 teaspoons vanilla 3 cups old-fashioned rolled oats11.2 cups flour 11 .2 cups raisins In a large mixing bowl combine butter and sugar on speed 3. Add eggs and vanilla and mix on speed 3. Stir baking soda, salt, cinnamon and allspice into flour. Add flour and oats to mixing bowl. Beat on speed 1 about 1 minute or until mixed. Stir raisins in by hand. Drop spoonfuls onto cookie sheet. Bake at 375.F for about 12 minutes or until lightly browned. Makes 4 to 5 dozen. Pound Cake 1 cup butter, room temperature 1 teaspoon almond extract (optional) 3 cups sugar 1 cup whipping cream 6 eggs 3 cups flour 1 teaspoon vanilla extract In a large mixing bowl, cream together butter and sugar on speed 2. Add eggs, one at a time, and beat thoroughly on speed 3 after each addition. Add vanilla and almond extracts and continue mixing. Reduce to speed 1 and alternately add cream and flour. Pour batter into a greased and floured 10-inch tube pan. Bake for about 1 hour and 20 minutes at 325.F, or until tests done. 6 840087100 ENv02 9/5/01 2:28 PM Page 7 Creamy Peanut Butter Pie 1 cup butter 9-inch graham crust 1 cup packed brown sugar 2 ounces semi-sweet baking chocolate 1 cup peanut butter 2 tablespoons butter 12-ounce container frozen 1 tablespoon milk whipped topping, thawed In a medium saucepan, combine 1 cup butter and brown sugar. Cook over medium heat until butter is melted and mixture is smooth, stirring frequently. Refrigerate 10 minutes. In large bowl, beat peanut butter and brown sugar mixture at speed 4 until blended...