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• Have butter or margarine at room temperature. • Add ingredients one at a time and thoroughly mix after each addition. • Add flour one cup at a time. • To add chips or nuts to a very thick dough or batter, we recommend stirring them in by hand at the very end of the recipe. 840145800 ENv01.qxd 1/31/06 2:25 PM Page 7 Cleaning Your Mixer 1. Always turn off and unplug mixer NOTE: Do not use abrasive cleaners from electrical outlet before ejecting or scouring pads. To reduce the risk the attachments. of electrical shock do not immerse the 2. Wash attachments in hot, soapy mixer body or cord in water or other water; rinse and dry. liquid. 3. Wipe the mixer body and cord with a clean, damp cloth. Recipes Check our Web site 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. With hand mixer, beat ingredients at MEDIUM speed 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. Zesty Mashed Potatoes 8 large baking potatoes 1.2 cup butter, room temperature (peeled, cubed, cooked, and drained) 1.2 cup milk 1.2 cup sour cream 1.2 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 MEDIUM speed until they are smooth. Add sour cream, cream cheese, butter, milk, garlic, salt, and pepper and continue beating until thoroughly mixed. Pour into a greased 9x13-inch baking dish. Baked uncovered for 30 minutes at 400.F. Makes 8 servings. 7 840145800 ENv01.qxd 1/31/06 2:25 PM Page 8 Wedding Cookies 1 cup butter, room temperature 11/2 cups flour 4 tablespoons sugar 2 cups finely chopped pecans* 2 teaspoons vanilla 11/2 cups confectioners sugar In a medium bowl, cream butter and sugar on MEDIUM speed with hand mixer. Add vanilla and continue mixing on MEDIUM. Add flour and mix on LOW until blended. Pour in pecans and continue mixing on LOW until completely blended. Roll dough into 1-inch balls and place on an ungreased baking sheet. Bake for 25 minutes at 325.F. Place a paper towel over a wire rack. Remove cookies onto wire rack. Place confectioners sugar into plastic or paper bag. Drop 3 or 4 cookies into bag. Shake bag to coat cookies and return cookies to rack to cool completely. Continue until all cookies have been coated with confectioners sugar. Before storing cookies, shake cookies in bag of confectioners sugar one more time. Makes 41.2 dozen. * 2 cups pecan halves or pieces is equivalent to 2 cups finely chopped. 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 MEDIUM speed until smooth. Add melted chocolate and continue mixing on MEDIUM speed until blended. Reduce speed to LOW 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. 8 840145800 ENv01.qxd 1/31/06 2:25 PM Page 9 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 LOW speed until blended. Increase speed and beat one minute at HIGH speed. Reduce speed to LOW and add whipped topping; beat one additional minute. Pour into graham crust and refrigerate. In a small saucepan over low heat, melt chocolate, 2 tablespoons butter, and milk. Stir constantly until smooth. Cool slightly then spread over top of pie. Refrigerate for several hours or overnight before serving. Makes one 9-inch pie, cut into 8 servings. Orange Pineapple Cake 181.4-ounce box yellow cake mix 1-ounce box vanilla sugar-free ins...

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