cup molasses . cup orange juice 1. cups unbleached, all-purpose flour . teaspoon baking soda . teaspoon ground nutmeg . teaspoon salt cooking spray 1-2 tablespoons powdered sugar Preheat oven to 350°F. Coat an 8-inch square baking pan with cooking spray. In a medium mixing bowl, cream brown sugar and margarine on Speed 1/Low until light and fluffy, about 1 minute. Add orange rind, ginger, and egg white; beat on Speed 3/Medium until well blended, about 30 seconds. Creamed mixture may look curdled

cup (1 stick) unsalted butter, cut into 8 pieces 2. cups granulated sugar, divided . cup Lyle’s® Golden Syrup (may use light corn syrup) 2 large eggs zest of 1 lemon (bitter white pith removed), finely chopped zest of 1 lime (bitter white pith removed), finely chopped 1 teaspoon lemon extract 1 teaspoon lime extract Preheat oven to 350°F. Line baking sheets with parchment. Place the flour, baking soda, and salt in a medium bowl. Use speed 1/Low to blend and aerate, 20 seconds. Reserve. Place the

REad all iNSTRuCTiONS. 2. To protect against risk of electrical shock, do not put the hand mixer or cord in water or other liquid. If hand mixer or cord falls into liquid, unplug the cord from outlet immediately. Do not reach into the liquid. 3. This appliance should not be used by or near children or individuals with certain disabilities. 4. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning. 5. Avoid contact with moving parts. Keep hands, hair, cloth

Beat on speed 5/High until soft peaks form, about 1. minutes. After soft peaks form, add the remaining . cup of sugar . tablespoon at a time, until the egg whites are stiff and shiny, but not dry, 3 to 4 minutes. Stir 1 cup of the egg whites into the reserved batter, then gently fold the remaining egg whites into the batter ./. at a time. Gently spoon into the prepared pan and bake in the preheated oven for 60 to 70 minutes, until a cake tester comes out clean when tested. Invert the pan immedia

Place over the pan of simmering water and stir constantly with a spotlessly clean rubber spatula until the mixture registers 160°F on an instant-read thermometer – start checking the temperature after about a minute of stirring. When the egg white mixture registers 160°F, dry off the bottom of the bowl and place on the Cuisinart™ stand mixer. Insert the chef’s whisk. Continue as directed in your recipe. 10 WHIPPING CREAM The difference between heavy cream and whipping cream is the butterfat cont

Problem: The accessories knock against the bottom of the bowl or are not reaching the ingredients at the bottom of the bowl. Solution: Adjust the height by doing the following: • Detach the accessory. • Hold and loosen the nut as shown. • For ideal operation, the chef’s whisk and flat mixing paddle should be almost touching the bottom of the bowl. • Raise the stand mixer head, hold the accessory in place, and tighten. 2. Problem: Your stand mixer has an overload protection device and if overload

RECIPES Breakfast Buttermilk Belgian Waffles ..............................................................3 Crepes with Yogurt Cream and Fresh Fruit.....................................3 Sweet Crepe Batter .........................................................................4 Lemon Rosemary Scones ...............................................................4 Blueberry Crumb Muffins ................................................................4 Cranberry “Pick Me Up” Muffins ..........

Coat an 8-cup shallow casserole/baking dish with cooking spray. Place the sweet potatoes in a 3-3/4 quart saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, reduce heat to medium and cook until potatoes are fork tender, about 15 to 18 minutes. Drain and transfer to a large bowl. Add lemon zest and juice. Mash potatoes on speed 2 until smooth, about 40 seconds. Add half the brown sugar and 2 tablespoons of the butter; mix until well blended, about 40 seconds. Add the ev

Try it as a dip for celery the next time you serve buffalo-style wings. Preparation: 10 minutes or less. Makes about 2 cups dressing 1 clove garlic, peeled and chopped 1/2 ounce shallot, peeled and chopped 1 cup nonfat yogurt 1/2 cup lowfat buttermilk 1/3 cup lowfat mayonnaise 3/4 teaspoon dry mustard 1/2 teaspoon Worcestershire sauce 1/4 teaspoon white pepper 3 ounces crumbled blue cheese Dash hot sauce – to taste Place the garlic, shallot, buttermilk, yogurt, mayonnaise, dry mustard, Worcester

Unplug mixer and set the power switch to the OFF position 2 . Hold chef’s whisk at stem end, and insert into smaller hole Push whisk in until it clicks DO NOT PUSH WHISK IN FROM WIRE END, AS YOU MAY DAMAGE WIRES Turning Mixer On/Off Plug mixer into outlet Press On/Off switch to turn mixer On Mixer will immediately begin to mix on Speed 1 To turn mixer off, press On/Off switch again Changing Speeds Press the + button on the digital touchpad to increase the speed Press the - button to decrease the