Stimmen - 3, Durchschnittliche Bewertung: 4
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Anleitung Zusammenfassung
Do not use abrasive cleaners on any part of the Mixer as they can damage the finish. STORING THE MIXER 1. For longer life, avoid jerking the Power Cord or straining it at the plug connection. To store, coil the Cord in loops and secure it with the attached cord tie. Do not wrap the cord around the Mixer. 2. Store the Beater and Whisks in a drawer or in the original packaging. MIXING TIPS 1. For best results when beating egg whites, do not use an aluminum or plastic bowl. Use a stainless steel, copper, or glass bowl. 2. For best results when whipping cream, chill the cream, Beaters, and bowl. Start with setting #1 and gradually increase to WHIP (#5) as the cream thickens. 5 RECIPES LEMON POPPY SEED MUFFIN TOPS 3/4 cup sugar 1-1/2 teaspoons grated lemon peel 1/2 cup butter or margarine, softened 2 cups all-purpose flour 2 eggs 1/4 cup poppy seeds 1 container (8 oz.) lemon-flavored 1/2 teaspoon baking soda yogurt (regular or low-fat) 1/4 teaspoon salt 2 tablespoons lemon juice 1. Preheat oven to 350°F. With beaters in place, cream butter and sugar together in large mixing bowl at low speed for 15 seconds, then medium speed for 30 seconds. 2. Add eggs, yogurt, lemon juice and peel; blend at low speed for 30 seconds, then at medium speed for 30 seconds, occasionally scraping sides and bottom of the bowl. 3. In a separate small bowl, combine flour, poppy seeds, baking soda and salt. Add to creamed mixture and blend at low speed just until mixed, occasionally scraping sides and bottom of the bowl. 4. Drop by heaping tablespoonfuls onto lightly greased cookie sheets. Place about 2 inches apart to allow for spreading. 5. Bake for 15-17 minutes, or until lightly browned. Remove from cookie sheets immediately and cool on wire rack. Makes: 22-24 (3-inch) muffin tops SNOWBALLS 2 cups sugar 4 cups all-purpose flour 1 cup butter or margarine, softened 2 tablespoons baking powder 1 container (15 ounces) ricotta cheese 3/4 teaspoon salt 2 eggs Shredded coconut for garnish 2 teaspoons vanilla 1. Preheat oven to 350°F. In large mixing bowl, combine sugar and butter. With beaters in place, mix thoroughly at medium speed. Increase mixer speed to high and beat mixture until light and fluffy, about 5 minutes. At medium speed, beat in ricotta cheese, eggs and vanilla until well blended. 2. In separate bowl, stir together flour, baking powder and salt. Add gradually to sugar mixture on low speed. 3. With floured hands, roll about 1 tablespoon dough into ball. Dip ball into shredded coconut. Place balls 2 inches apart on ungreased cookie sheet. Bake about 15 minutes, or until cookies are light brown and coconut just starts to brown. (Cookies will be soft.) 4. With spatula, remove cookies to wire rack to cool. Makes: About 6 dozen cookies. FRESH APPLE BUNDT CAKE 3 apples, pared, cored and thinly sliced 1 cup butter or margarine, melted 1 tablespoon cinnamon 1 teaspoon vanilla 1-3/4 cups sugar, divided 2-1/2 cups all-purpose flour 4 eggs 3 teaspoons baking powder 1. Preheat oven to 350°F. Gently stir together apples, cinnamon, and 1/4 cup sugar in a bowl. 2. With beaters in place, beat eggs in large mixing bowl at medium speed until frothy, about 30 seconds, then at high speed for 30 seconds. Add 1-1/2 cups sugar gradually, beating at high speed about 1-1/2 minutes, until thick and fluffy. 3. Add butter in a thin stream, beating constantly at medium speed for about 1 minute, until well blended. Add vanilla; blend in at low speed for 10 seconds. 6 4. In a separate small bowl, combine flour and baking powder. Add to creamed mixture and blend together at low speed for 30 seconds, occasionally scraping sides and bottom of the bowl. 5. In a greased 9 or 10-inch bundt pan, spread 1/3 of batter in bottom of pan. Cover with 1/2 of apple mixture. Repeat layers, using 1/3 batter, remaining apples and then remaining batter, carefully spreading batter over apples. 6. Bake for about 35 minutes, or until toothpick or cake tester comes out clean when tested in center. Cool thoroughly on wire rack before removing from pan. Makes: 1 bundt cake (about 12-14 pieces) ORANGE ALMOND CHEESECAKE Crust: Filling: 1 cup graham cracker crumbs 24 ounces cream cheese, softened 3 tablespoons sugar 1 cup sugar 1/4 cup butter or margarine, melted 2 tablespoons all-purpose flour 2 teaspoons fresh grated orange peel 3 eggs 1 cup sour cream 1/4 cup fresh orange juice 2 teaspoons fresh grated orange peel 1/4 cup sliced almonds, toasted 1. Preheat oven to 350°F. Combine all ingredients for crust in a small bowl. Press onto bottom of 9-inch springform pan. 2. With beaters in place, beat cream cheese in large mixing bowl at medium speed for 30 seconds. Add sugar and flour and beat at low speed for 20 seconds, then at medium speed for 20 seconds, scraping sides and bottom of the bowl. 3. Add eggs one at a time and beat at low speed for 15 seconds after each, occasionally scraping sides and bottom of the bowl. After the last egg is added, beat at low speed for 30 seconds. 4. ...