Hamilton Beach Mixer 63225 User Manual

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ALL-METAL STAND MIXER  
RECIPES  
AND USER  
GUIDE  
USA: 1-800-851-8900  
Canada: 1-800-267-2826  
840127800  
 
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Ta ble of Con ten ts  
Warranty Information ...................... 3 Recipes ...................................... 13-28  
Important Safeguards ...................... 4  
Appetizers .................................... 13  
Entrees.......................................... 15  
Cakes and Frostings.................... 17  
Pies and Other Desserts ............ 21  
Breakfast Favorites...................... 25  
Candies ........................................ 26  
Dinner Rolls.................................. 27  
Assistance and Service  
Information ........................................ 5  
Parts and Features............................ 6  
How to Assemble Your Mixer............7  
How to Use Your Mixer .................... 9  
Stand Mixer Tips ............................ 10  
How to Clean Your Mixer .............. 12  
Troubleshooting .............................. 12  
Wa r r a n ty In for m a tion  
Standard Three Year Warranty  
Congratulations! You now own one of the finest stand mixers. We’re so confident  
in the quality and craftsmanship of your new stand mixer that we’re backing your pur-  
chase with a No-Hassle 3-Year Replacement Warranty. If your stand mixer malfunctions  
within 3 years of purchase, we will deliver a brand new replacement mixer to your door  
and remove the old unit at no cost to you. Here’s how it works:  
®
Warranty  
Term  
To fulfill  
the warranty:  
Hamilton  
Hamilton Beach  
will not pay for  
®
Beach will  
Three years from 1. Follow the instructions  
1. Send a pre-paid Product failures arising  
shipping label from abuse, misuse,  
so you can send neglect, use for com-  
date of original  
purchase for  
stand mixers  
operated in the  
continental  
United States,  
Alaska, Hawaii  
and Canada.  
in this Manual. Refer to  
Tips & Troubleshooting  
sections if you have any  
problems operating the  
unit. If you have any  
questions, call one of  
the Customer Service  
numbers on page 5.  
us the unit.  
2. Ship a brand  
new replace-  
ment unit to  
mercial purposes, or use  
contrary to this Manual.  
THIS WARRANTY IS IN  
LIEU OF ANY OTHER  
WARRANTY, EXPRESS  
OR IMPLIED, WRITTEN  
OR ORAL, INCLUDING  
ANY WARRANTY OF  
MERCHANTABILITY OR  
FITNESS FOR A PAR-  
TICULAR PURPOSE.  
ANY LIABILITY IS  
your address.  
This warranty  
applies only to  
the original  
consumer  
2. Keep your proof of pur-  
chase. If the unit mal-  
functions within 3 years  
of purchase, call one of  
the Customer Service  
numbers on page 5.  
purchaser.  
EXPRESSLY LIMITED  
TO THE PURCHASE  
PRICE PAID. ALL  
CLAIMS FOR SPECIAL,  
INCIDENTAL OR  
CONSEQUENTIAL  
DAMAGES ARE  
EXPRESSLY EXCLUDED.  
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IMPORTANT SAFEGUARDS  
When using electric appliances, basic  
safety precautions should always be  
followed, including the following:  
1. Read all instructions.  
2. To protect against risk of electrical  
shock, do not put cord, plug, or any  
portion of the mixer in water or other  
liquid.  
8. Do not operate any appliance with  
a damaged cord or plug, or after the  
appliance malfunctions or is dropped  
or damaged in any manner. Call our  
toll-free customer service number for  
information on examination, repair, or  
electrical or mechanical adjustment.  
9. The use of attachments not  
3. Close supervision is necessary when  
any appliance is used by or near  
children.  
4. Unplug from outlet when not in use,  
before putting on or taking off parts,  
and before cleaning.  
5. Avoid contacting moving parts. Keep  
hands, hair, and clothing, as well as  
spatulas and other utensils, away from  
beater during operation to reduce risk  
of injury to persons, and/or damage to  
mixer.  
recommended or sold by Hamilton  
Beach/Proctor-Silex, Inc. for use with  
this model may cause fire, electric  
shock or injury.  
10. Do not use outdoors.  
11. Do not place on or near a hot gas or  
electric burner, or in a heated oven.  
12. Check that control is off before plug-  
ging cord into wall outlet. To discon-  
nect, turn control to OFF, then remove  
plug from wall outlet.  
13. Do not use appliance for other than  
intended purpose.  
6. Remove beaters from mixer before  
washing.  
7. Do not let cord hang over edge of  
table or counter, or touch hot surfaces,  
including stove.  
SAVE THESE INSTRUCTIONS  
Consumer Safety Information  
This appliance is intended for  
of the mixer. Care must be taken to  
arrange the extension cord so that it will  
not drape over the countertop or tabletop  
where it can be pulled on by children or  
accidentally tripped over.  
household use only.  
This appliance is equipped with a grounded-  
type 3-wire cord (3-prong plug). This type  
of plug will only fit into an electrical outlet  
made for a 3-prong plug. This is a safety  
feature intended to help reduce the risk of  
electrical shock. If the plug should fail to fit  
contact a qualified electrician to replace the  
obsolete outlet. Do not attempt to defeat  
the safety purpose of the grounding pin by  
modifying the plug in any way.  
An extension cord should be connected to  
the appliance first, before it is plugged into  
the outlet.  
To avoid an electrical circuit overload do  
not use another high wattage appliance on  
the same circuit with the mixer.  
WARNING: To reduce risk of personal  
injury, always unplug mixer before inserting  
or removing beaters.  
The length of the cord used on this appli-  
ance was selected to reduce the hazards  
of becoming tangled in, or tripping over a  
longer cord. If a longer cord is necessary  
an approved extension cord may be used.  
The electrical rating of the extension cord  
must be equal to or greater than the rating  
BEFORE FIRST USE: Wash the bowl,  
two-piece pouring shield, and all mixing  
attachments in hot, soapy water. Rinse  
and dry.  
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Assista n ce a n d Ser vice  
In for m a tion  
Before Calling for Assistance  
Please read before calling:  
If your mixer should malfunc-  
tion or fail to operate, please  
check the following:  
• The mixer may warm up during  
use. Under heavy loads with  
extended mixing time periods, the  
top of the unit may feel warm to  
the touch. This is normal.  
• The mixer may emit an odor, espe-  
cially when new. This is common  
with electric motors.  
• Is the mixer plugged in?  
• Is the fuse in the circuit to the  
mixer in working order? If you have  
a circuit breaker box, be sure the  
circuit is closed.  
Turn the mixer off for 10 to 15 sec-  
onds, then turn the mixer back on.  
• If the problem is not due to one of  
the items mentioned above, see  
Customer Service Information.  
• If the flat beater hits the bowl, stop  
the mixer. See page 3 for more  
information.  
• DO NOT return the mixer to the  
retailer as they do not provide  
service.  
Customer Service Information  
If you have a question about your mixer, call our toll-free customer service  
number. Before calling, please note the model, type, and series numbers and fill  
in that information below. These numbers can be found on the bottom of your  
mixer. This information will help us answer your question much more quickly.  
MODEL:___________________ TYPE :___________________ SERIES: __________________  
CUSTOMER SERVICE NUMBERS  
In the U.S. 1-800-851-8900  
In Canada 1-800-267-2826  
hamiltonbeach.com  
KEEP THESE NUMBERS FOR FUTURE REFERENCE!  
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Pa r ts a n d Fea tu r es  
7. Mixer Release Button  
1. Mixer Head  
2. Attachment Shaft  
3. Bowl  
This button locks  
the Mixer Head  
down to ensure  
thorough mixing.  
When the Mixer  
Head is raised,  
it locks in the  
4. Attachments  
Mixer attachments include a flat  
beater, a wire whisk, and a dough  
hook.  
upright position.  
Hold the Mixer  
Head when lowering  
it into the bowl.  
Press up on the  
button to release  
the Mixer Head.  
5. Bowl Lock  
6. Pouring Shield (see page 8 for  
more information).  
8. Setting Control  
Select a setting  
from 2 to 12.  
The setting of the  
mixer increases with  
the numbers.  
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How to Assemble You r Mixer  
To Attach the Bowl  
1. Make sure Setting Control is set to  
O and Mixer is unplugged.  
2. Press up on Mixer Release Button  
and tilt Mixer Head up.  
3. Place Bowl in bowl lock and turn  
clockwise until Bowl locks into place.  
4. Press up on Mixer Release Button  
and tilt Mixer Head down.  
5. Plug Mixer into electrical outlet.  
To Remove:  
1. Make sure Setting Control is set to  
O and Mixer is unplugged.  
2. Press up on Mixer Release Button  
and tilt Mixer Head up.  
3. Turn Bowl counterclockwise to unlock.  
To Attach the Beater, Wire Whisk, or Dough Hook  
wWARNING  
Injury Hazard  
Unplug mixer before inserting or removing beaters.  
Unplug mixer before cleaning. Failure to do so can result in broken  
bones or cuts.  
1. Make sure Setting Control is set to  
O and Mixer is unplugged.  
2. Press up on the Mixer Release  
Button and tilt the Mixer Head up.  
3. Insert Attachment onto Beater Shaft  
and press upward as far as possible.  
4. Turn the Attachment to the right,  
hooking beater over pin on shaft.  
5. Press up on Mixer Release Button  
and tilt the Mixer Head down.  
6. Plug Mixer into electrical outlet.  
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To Attach the Pouring Shield  
1. Make sure Setting Control is set to  
O and Mixer is unplugged.  
2. Press up on Mixer Release Button  
and tilt Mixer Head up.  
3. Attach Bowl and desired Mixer  
attachment. See page 7 for more  
information.  
4. Slide the narrow section of  
Pouring Shield under Mixer  
attachment. See Illustration 1.  
5. Place Pouring Shield on bowl.  
See Illustrations 2 and 3.  
6. Align the narrow section of collar  
on Pouring Shield with indent on  
beater shaft. See Illustration 4.  
7. Press up on Mixer Release Button  
and tilt Mixer Head down.  
8. Turn opening of Pouring Shield  
to desired position.  
9. Insert Pouring Shield tabs in slots  
on collar. See Illustration 5.  
10. To remove the Pouring Shield,  
reverse the order of directions.  
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How to Use You r Mixer  
1. Before first use, wash the Bowl,  
two-piece Pouring Shield and  
attachments in hot, soapy water.  
Rinse and dry.  
5. Press up on Mixer Release Button  
and tilt Mixer Head down.  
6. Plug Mixer into electrical outlet.  
Select desired setting. Prepare  
recipe according to instructions.  
2. Make sure Setting Control is set to  
O and Mixer is unplugged.  
7. When finished, turn Setting Control  
3. Press up on Mixer Release Button  
and tilt Mixer Head up. Insert an  
attachment.  
to O. Unplug from outlet.  
8. Press up on Mixer Release Button  
and tilt Mixer Head up.  
4. Lock Bowl onto base using the  
9. Remove Attachment.  
“Bowl Lock” feature.  
How to Set the Speed Control  
Plug mixer into a properly-grounded  
electrical outlet.  
Electronic Speed Sensor Control  
The Mixer has an Electronic Speed  
Sensor Control that is designed to  
maintain the same speed under differ-  
ent load conditions (such as when  
flour is added to a batter). You might  
hear slight speed variations as the  
Mixer electronically adjusts to the  
speed at which it is set.  
Speed Control should  
always be set on low-  
est speed for starting,  
then gradually moved  
to desired higher  
speed to avoid  
splashing ingredients out of bowl.  
See the chart below for suggested  
speed control settings.  
Using Your Stand Mixer Attachments  
The following mixing guide is a suggestion for selecting mixing settings. Begin on  
setting 2 and increase to desired setting depending on the recipe consistency.  
FOOD  
ATTACHMENT  
Flat Beater  
Flat Beater  
Flat Beater  
Flat Beater  
Whisk  
SETTING  
4-6  
Cakes (mixes and from scratch)  
Cookie Dough  
4-6  
Mashed Potatoes  
Frosting  
6-8  
6-8  
Egg Whites (for meringues, etc.)  
Whipped Cream  
Instant Pudding  
Bread  
10-12  
12  
Whisk  
Whisk  
2
Dough Hook  
2-4  
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Sta n d Mixer Tips  
General Mixing Tips  
Place liquid ingredients in bowl first  
Cake Mixes  
and then add dry ingredients.  
When preparing package cake mixes,  
use Speed 2 for low speed, Speed 4  
for medium speed, and Speed 6 for  
high speed. For best results, mix for  
the time stated on the package direc-  
tions.  
Always stay near Mixer during use.  
To begin mixing, use the low setting  
until the ingredients are thoroughly  
combined. This will reduce spattering.  
Liquid Mixtures  
Adding Ingredients  
Mixtures containing large amounts of  
liquid ingredients should be mixed at  
lower speeds to avoid splashing.  
Increase speed only after the mixture  
has thickened.  
Always add ingredients as close to the  
sides of the bowl as possible, not  
directly into the moving beater. The  
Pouring Shield can be used to help  
add ingredients.  
Thin Batters  
When mixing thin batters use medium  
speeds and frequently stop the mixer  
to scrape the sides of bowl with a  
spatula.  
Flat Beater Tips  
• Use the flat beater attachment to  
• Cookie dough is one of the thickest  
doughs to mix. Make it easier by  
following these tips:  
mix:  
CAKES  
COOKIE DOUGH  
FUDGE  
POTATOES  
Have butter or margarine at room  
temperature.  
Add ingredients one at a time,  
thoroughly mixing after each  
addition.  
Add flour one cup at a time.  
If the mixer seems to struggle,  
increase the speed setting.  
Dough Hook Tips  
• The Mixer Head locks down for  
thorough mixing.  
• Always stay near Mixer during use.  
• If a spoon is accidentally caught in  
an attachment or the motor stalls,  
slide the Setting Control to O then  
unplug. Clear the obstruction or  
reduce the amount of mixture in the  
bowl. Let the motor cool for 5 min-  
utes before continuing.  
• When mixing thin batters use medi-  
um speeds and frequently stop the  
mixer to scrape the sides of the  
bowl with a spatula. Place liquid  
ingredients in the bowl first and then  
add dry ingredients.  
10  
 
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Wire Whisk Tips  
• A whisk is designed to whip liquids,  
such as egg whites and cream. Do  
not use the whisk for mixing thick  
mixtures such as dough, fudge, or  
mashed potatoes  
Your mixer is designed to whisk a  
minimum of 2 large egg whites or 1  
cup of cream. Mixer performance is  
enhanced as the tip of the whisk is  
immersed into the liquid. If smaller  
quantities are needed, a hand mixer  
is recommended.  
Whipped Cream  
Egg Whites  
Pour cold whipping cream into chilled  
bowl. Attach bowl and wire whip. To  
avoid splashing, gradually turn to  
designated speed and whip to  
Place egg whites in clean, dry mixing  
bowl. Attach bowl and wire whisk. To  
avoid splashing, gradually turn Speed  
Control to desired speed. See chart  
below.  
desired stage. See chart below.  
AMOUNT  
1 cup  
1 pint  
SPEED  
to 10  
to 8  
AMOUNT  
2 to 4 egg whites  
6 or more egg whites  
SPEED  
to 10  
to 8  
Your Hamilton Beach® Stand MIxer  
whips cream very quickly. Watch  
cream closely during whipping  
because there are just a few seconds  
between whipping stages. Look for  
these characteristics:  
Your Hamilton Beach® Stand MIxer  
whips egg whites quickly. Watch  
carefully to avoid overwhipping.  
Here’s what to expect:  
Frothy  
Large, uneven air bubbles.  
Begins to Thicken  
Cream is thick and custard-like.  
Begins to Hold Shape  
Air bubbles are fine and compact;  
product is white.  
Holds its Shape  
Cream forms soft peaks when whisk  
is removed. Can be folded into other  
ingredients when making desserts  
and sauces.  
Soft Peak  
Tips of peaks fall over when whisk is  
removed.  
Almost Stiff  
Sharp peaks form when whisk is  
removed, but whites are still soft.  
Stiff  
Cream stands in stiff, sharp peaks  
when whisk is removed. Use for top-  
ping on cakes or desserts, or filling for  
cream puffs.  
Stiff but not Dry  
Sharp, stiff peaks form when whisk is  
removed. Whites are uniform in color  
and glisten.  
Stiff and Dry  
Sharp, stiff peaks form when whisk is  
removed. Whites are speckled and  
dull in appearance.  
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How to Clea n You r Mixer  
1. Turn Setting Control to O. Unplug  
4. The Bowl, Pouring Shield, and  
Attachments can be washed in hot,  
soapy water or in a dishwasher.  
cord from outlet.  
2. Press up on Mixer Release Button  
and tilt Mixer Head up.  
5. Wipe Mixer Head and Base with a  
damp cloth.  
3. To remove Attachment, press the  
Attachment up as far as possible  
and then turn to the left. Pull the  
Attachment off shaft.  
Tr ou blesh ootin g  
PROBLEM  
Things TO CHECK  
Food is not  
mixed.  
• Place liquid ingredients in bowl before adding dry  
ingredients.  
• Stop Mixer and scrape sides of bowl.  
• Increase Control Setting speed.  
Food splatters  
during mixing.  
• Use the Pouring Shield to reduce splatters during  
mixing.  
Mixer “walks” on  
counter during  
mixing.  
• Reduce Control Setting speed.  
• Reduce quantity of ingredients in bowl.  
• Make sure countertop is clean. This allows mixer  
feet to grip countertop and reduce mixer movement.  
12  
 
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Appetizer s  
Cheddar Rounds  
Check our Web site for more recipes.  
12 cup (125 ml) butter  
14 teaspoon (1.25 ml) paprika  
2 cups (225 g) Cheddar cheese, grated 12 teaspoon (2.5 ml) chili powder  
12 cup (125 ml) flour  
18 teaspoon (.60 ml) salt  
Preheat oven to 350ºF (180ºC). Using the flat beater attachment, beat butter and  
cheese on setting 4 until mixed. Reduce speed to setting 2; add flour and sea-  
sonings. Mix for 1 minute. Turn off mixer and scrape sides and bottom of bowl.  
Continue mixing on setting 4 until mixture blends and leaves sides of bowl.  
Shape into balls the size of large marbles and place on baking sheet. Bake 15 to  
20 minutes. Serve warm or at room temperature. Makes about 48 rounds.  
Parmesan Puffs  
4 ounces (115 g) cream cheese  
1 cup (250 ml) mayonnaise  
18 teaspoon (.60 ml ) cayenne pepper  
18 teaspoon (.60 ml ) chili powder  
Crackers  
23 cup (150 ml) Parmesan cheese, grated  
Preheat oven to 325ºF (160ºC). Using the flat beater attachment, beat cream  
cheese and mayonnaise on setting 4 until mixed. Turn off mixer and scrape  
sides and bottom of bowl. Add cheese and seasonings and continue to mix  
on setting 6 until blended. Spoon mixture into a plastic storage bag then snip  
off a corner to make a pastry bag. Fill a baking sheet with crackers then  
squeeze the cheese mixture onto crackers. Bake 8 to 10 minutes until cheese  
mixture is slightly browned. Best served hot. Makes 112 cups (375 ml).  
Classic Cheese Ball  
2 8-ounce (225 g) packages cream  
cheese, softened  
1 teaspoon (5 ml) Worcestershire  
sauce  
1 8-ounce (225 g) package shredded  
sharp cheddar cheese  
1 teaspoon (5 ml) lemon juice  
Dash ground red pepper (optional)  
Dash salt  
1 tablespoon (15 ml) finely chopped  
onion  
1 cup (250 ml) chopped pecans  
Using wire whisk attachment beat cream cheese and Cheddar cheese on  
medium speed until well blended. Mix in all remaining ingredients except for  
pecans and place in a covered container. Refrigerate several hours or  
overnight. Just before serving, shape into ball and roll in pecans. Makes 24  
servings.  
Hot Crab Dip  
1 8-ounce (225 g) package cream  
cheese, softened  
1 small onion, finely chopped  
5 tablespoons (75 ml) mayonnaise  
2 6-ounce (170 g) cans crabmeat,  
drained and flaked  
14 teaspoon (1.25 ml) garlic powder  
Salt and pepper to taste  
Preheat oven to 350ºF (180ºC). Using flat paddle attachment, beat cream  
cheese, onion, mayonnaise, crabmeat, garlic powder, salt, and pepper. On  
medium speed until well blended. Spread mixture into a 1-quart (1 L) baking  
dish. Bake for 20 minutes in the preheated oven. Best serve warm with bread  
or crackers. Makes 16 servings.  
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Appetizer s  
Italian Butter  
Check our Web site for more recipes.  
1 cup (250 ml) unsalted butter,  
softened  
1 tablespoon (15 ml) garlic, minced  
14 cup (60 ml) Parmesan cheese, grated  
1 teaspoon (5 ml) garlic salt  
1 teaspoon (5 ml) Italian seasoning  
12 teaspoon (2.5 ml) pepper  
14 teaspoon (1.25 ml) paprika  
Using wire whisk attachment beat softened butter on medium speed until light  
and fluffy. Combine garlic, Parmesan cheese, garlic salt, Italian seasoning,  
pepper and paprika. Mix on low setting until smooth. Spread on bread or  
crackers. Store covered in the refrigerator. Makes 8 servings.  
Pizza Butter  
1 cup (250 ml) unsalted butter,  
softened  
1 6 ounce (170 g) can tomato paste  
1 cup (250 ml) Parmesan cheese, grated  
112 teaspoon (7.5 ml) garlic salt  
12 teaspoon (2.5 ml) oregano  
1 tablespoon (15 ml) parsley  
Using wire whisk attachment beat butter until light and fluffy. Add tomato  
paste, Parmesan cheese, garlic salt, oregano, and parsley; mix on medium  
speed until smooth. Spread on bread or crackers. Store covered in the refrig-  
erator. Makes 8 servings.  
Baked Southern Mex Dip  
12 cup (125 ml) green pepper, finely  
minced  
8 ounces (225 g) cream cheese  
2 cups (225 ml) pepper jack cheese,  
shredded  
2.25-ounce (64 g) jar dried, chipped  
beef, finely chopped  
1 cup (250 ml) sour cream  
14 cup (60 ml) onion, finely minced  
1 cup (250 ml) chopped pecans  
Preheat oven to 350ºF (180ºC). Using the flat beater attachment, beat cream  
cheese and pepper jack cheese on setting 4 until blended. Add sour cream  
and continue to mix. Turn off mixer and scrape sides and bottom of bowl.  
Add onion, green pepper, chipped beef and half of the pecans. Mix on setting  
4 until blended. Pour into greased 112-quart (112 L) casserole dish and sprin-  
kle remaining pecans on top. Bake 20 minutes. Serve with crackers. Makes 4  
cups (1 L).  
Artichoke Cheese Dip  
12 cup (125 ml) Monterey Jack cheese,  
shredded  
1 teaspoon (5 ml) garlic salt  
1 teaspoon (5 ml) soy sauce  
12 teaspoon (2.5 ml) hot pepper sauce  
12-ounce (350 g) jar marinated  
artichoke hearts, drained  
34 cup (175 ml) mayonnaise  
12 cup (125 ml) Parmesan cheese,  
grated  
Place all ingredients in mixing bowl. Using flat beater attachment, mix on  
speed 4 until blended. Refrigerate for at least 2 hours to let flavors blend.  
Serve with crackers. Makes about 3 cups (750 ml).  
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En tr ees  
Italian Noodle Casserole  
Check our Web site for more recipes.  
1 egg  
1 pound (450 g) lean ground beef  
12 cup (125 ml) onion, chopped  
12 cup (125 ml) green pepper, chopped  
1 teaspoon (5 ml) vegetable oil  
26-ounce (650 g) jar spaghetti sauce  
8-ounces (225 g) egg noodles  
1 cup (250 ml) sour cream  
23 cup (150 ml) mozzarella cheese,  
shredded  
2 tablespoons (30 ml) Parmesan  
cheese, grated  
Preheat oven to 375ºF (190ºC). In a large skillet over medium-high heat, cook  
ground beef, onions, and green pepper in oil, until ground beef is done. Stir in  
spaghetti sauce and set aside. Cook egg noodles according to package  
directions. Drain noodles. Using flat beater attachment, mix egg, sour cream  
and mozzarella cheese on speed 4 until blended. Add noodles and mix on  
speed 2 until noodles are coated. In a 4-quart (1 L) casserole dish, spoon  
one-half of the meat sauce over bottom. Pour noodle mixture onto meat sauce  
and spread out evenly. Then top with remaining meat sauce. Sprinkle with the  
Parmesan cheese and bake for 35 to 40 minutes or until bubbling around  
edges. Makes 6 servings  
Classic Meatloaf  
1 tablespoon (15 ml) vegetable oil  
1 cup (250 ml) chopped onion  
20 saltine crackers  
2 tablespoons (30 ml) prepared mustard  
1 teaspoon (5 ml) salt  
12 teaspoon (2.5 ml) pepper  
12 teaspoon (2.5 ml) basil  
12 cup (125 ml) milk  
2 eggs  
12 teaspoon (2.5 ml) thyme  
2 pounds (900 g) lean ground beef  
2 tablespoons (30 ml) Worcestershire  
Preheat oven to 350ºF (180ºC). Place oil and onion in a microwave-safe bowl.  
Microwave on High about 5 minutes or until onion is soft. Place onion in the  
mixing bowl. Crumble the crackers into the bowl. Add remaining ingredients in  
the order listed. Using the dough hook attachment, mix on setting 4 until well  
mixed, about 1 minute. Remove mixture from the bowl and place in a 9x13-  
inch (33x23x5 cm) casserole dish. Shape into a flattened oval or egg shape.  
Bake 50 to 60 minutes or until internal temperature is 160ºF (71ºC). Makes 6 to  
8 servings.  
Parmesan Shrimp Puff  
1 tablespoon (15 ml) butter  
14 cup (60 ml) finely chopped onion  
1 teaspoon (5 ml) garlic  
1 egg yolk  
1 pound (450 g) small to medium  
shrimp, peeled and cooked  
3 egg whites  
1 tablespoon (15 ml) flour  
12 cup (125 ml) beer or chicken broth  
14 cup (60 ml) grated Parmesan cheese  
Preheat oven to 400ºF (200ºC). In a skillet over medium-high heat, sauté onion in  
butter until soft, about 5 minutes. Add garlic and cook another minute. Sprinkle  
with flour then cook and stir another minute. Stir egg yolk into beer or broth. Add  
to skillet and cook and stir until slightly thickened, about 2 minutes. Remove from  
heat. Stir shrimp into cooked onion mixture. Set aside. Using whisk attachment,  
beat egg whites on setting 12 until stiff, about 3 minutes. Remove bowl from  
stand. Add Parmesan cheese and shrimp mixture to beaten egg whites. Stir gently  
to mix. Spoon into greased 2-quart (2 L) casserole dish. Bake 15 minutes. Makes  
4 servings.  
15  
 
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En tr ees  
South Of The Border Tamale Casserole  
Check our Web site for more recipes.  
14 teaspoon (1.25 ml) salt  
2 tablespoons (30 ml) flour  
1 egg  
1 cup (250 ml) onion, chopped  
1 cup (250 ml) green pepper, chopped  
1 pound (450 g) lean ground beef  
1 teaspoon (5 ml) vegetable oil  
15-ounce (425 g) can corn, drained  
8-ounce (225 ml) can tomato sauce  
1 teaspoon (5 ml) chili powder  
1 teaspoon (5 ml) cumin  
12 cup (125 ml) milk  
8-ounce (225 g) package corn  
muffin mix  
2 tablespoons (30 ml) canned diced  
green chili peppers  
Preheat oven to 375ºF (190ºC). In a large skillet over medium-high heat, cook  
onion, green pepper and ground beef in oil until done. Add corn, tomato sauce,  
chili powder, cumin and salt. Stir to mix then reduce heat to low. Place egg,  
milk, muffin mix and green chili peppers in mixing bowl. Using whisk attach-  
ment, mix at setting 2 until combined. Stop mixer and scrape sides and bottom  
of bowl. Continue to mix on setting 4 until well blended. Remove ground beef  
mixture from heat and pour into a greased 212 quart (212 L) casserole dish. Pour  
muffin mixture evenly over top. Bake 25 to 30 minutes until top is slightly  
browned around edges. Makes 6 servings.  
Chicken and Vegetable Cobbler  
3 cups (750 ml) cooked cubed chicken  
15-ounce (425 g) can green peas,  
drained  
3 tablespoons (45 ml) butter  
13 cup (80 ml) onion, chopped  
13 cup (80 ml) celery, finely chopped  
13 cup (80 ml) flour  
15-ounce (425 g) can sliced carrots,  
drained  
3 cups (750 ml) chicken broth  
34 cup (175 ml) buttermilk  
3 eggs  
12 teaspoon (2.5 ml) salt  
12 teaspoon (2.5 ml) dried basil  
14 teaspoon (1.25 ml) pepper  
114 cup (310 ml) self-rising flour  
Preheat oven to 400ºF (200ºC). In a large skillet over medium-high heat, sauté  
onion and celery in butter until soft, about 5 minutes. Sprinkle flour over onion  
and celery in the skillet. Stir and cook about 1 minute. Add chicken broth to the  
skillet and stir to mix. Add sugar, salt, basil, and pepper. Cook and stir occa-  
sionally until thickened, about 5 to 8 minutes. Remove from heat. In a greased  
9x13-inch (33x23x5 cm) casserole dish layer chicken, peas, and carrots. Pour  
thickened sauce over all. Using the whisk attachment, mix buttermilk and eggs  
on setting 8 for about 1 minute. Add self-rising flour and mix on setting 6. Turn  
off mixer and scrape the sides and bottom of the bowl. Continue to mix on set-  
ting 6 about 30 seconds. Pour mixture evenly over the top of the layered chick-  
en and vegetables. Bake 35 minutes or until top is lightly browned and casse-  
role is bubbling. Makes 6 to 8 servings.  
16  
 
840127800 ENv01.qxd 6/29/04 9:31 AM Page 17  
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Ca kes a n d Fr ostin gs  
Pound Layer Cake  
14 teaspoon (1.25 ml) baking powder  
23 cup (150 ml) sour cream  
2 teaspoons (10 ml) vanilla  
4 eggs, separated  
1 cup (250 ml) butter  
2 cups (500 ml) sugar  
2 cups (500 ml) cake flour  
Preheat oven to 325ºF (160ºC). Using the whisk attachment beat egg whites on  
setting 12 until stiff, about 3 minutes. Remove beaten egg whites and set  
aside. In same bowl (no need to wash) using flat beater attachment, cream  
together butter and sugar on setting 4. Increase speed to setting 6 and add  
egg yolks one at a time, beating well after each addition. Add vanilla. In a small  
bowl stir together cake flour and baking soda. Reduce speed to setting 2 then  
add half of the flour mixture. Add the sour cream, then the remaining flour and  
continue mixing until well blended. Add the beaten egg whites and continue to  
mix on setting 2 about 1 minute. Stop mixer and scrape sides and bottom of  
bowl. Then continue to mix another 15 seconds. Divide batter between 2  
greased and wax paper lined 9-inch (23x3 cm) round cake pans. Bake 40 to 45  
minutes or until tests done with a toothpick. Cool in pan 5 minutes then  
remove from pans and cool on racks. Frost or serve plain with fruit and  
whipped topping. Makes 2 layers.  
Hawaiian Pineapple-Coconut Cake  
12 cup (125 ml) butter  
2 cups (500 ml) sugar  
2 eggs  
1 teaspoon (5 ml) vanilla  
213 cups (580 ml) cake flour  
1 teaspoon (5 ml) baking soda  
14 teaspoon (1.25 ml) salt  
23 cup (150 ml) buttermilk  
1 cup (250 ml) coconut  
8-ounce (225 ml) can crushed pineapple,  
drained  
Preheat oven to 350ºF (180ºC). Using the flat beater attachment, beat together  
the butter, sugar, and eggs on setting 4 until blended. In a small bowl stir to mix  
the cake flour, baking soda, and salt. On setting 2 add half of the flour mixture  
then slowly add the buttermilk. Add the remaining flour mixture. Add the  
coconut and pineapple and mix until just blended. Pour batter into 2 greased  
and wax paper lined 9-inch (23x3 cm) round cake pans. Bake 40 minutes or  
until tests done with a toothpick. Cool in pans 5 minutes then remove from pans  
and cool on racks. Frost with Coconut Cream Cheese Frosting.  
Makes one 2-layer cake.  
Coconut Cream Cheese Frosting  
8-ounces (225 g) cream cheese  
14 cup (60 ml) butter, room temperature  
3 cups (750 ml) confectioners sugar  
1 teaspoon (5 ml) vanilla  
34 cup (175 ml) coconut  
Using flat beater attachment, mix cream cheese and butter on setting 4 until  
smooth. Add confectioners sugar and vanilla and beat until smooth and fluffy.  
Add coconut and beat until mixed.  
17  
 
840127800 ENv01.qxd 6/29/04 9:31 AM Page 18  
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Ca kes a n d Fr ostin gs  
Chocolate Velvet Layer Cake  
2 cups (500 ml) cake flour  
12 cup (125 ml) unsweetened  
baking cocoa  
2 teaspoons (10 ml) baking soda  
14 teaspoon (1.25 ml) salt  
10 tablespoons (185 ml) butter,  
room temperature  
2 cups (500 ml) light brown sugar,  
packed  
2 eggs  
1 teaspoon (5 ml) vanilla  
34 cup (175 ml) sour cream  
34 cup (175 ml) cold brewed coffee  
Preheat oven to 350ºF (180ºC). In a small bowl stir together flour, cocoa, baking  
soda, and salt. Set aside. Using flat beater attachment, cream butter and sugar  
on setting 4. Add eggs 1 at a time beating well after each addition. Add vanilla.  
Reduce speed to setting 2. Add half of flour mixture, then all of sour cream. Add  
remaining flour mixture. Then slowly pour in coffee. Mix on setting 2 about 30  
seconds. Turn off mixer and scrape sides and bottom of bowl. Turn mixer on to  
setting 4 and mix until thoroughly blended. Divide batter between 2 greased and  
wax paper lined 9-inch (23x3 cm) round cake pans. Bake 30 to 35 minutes or  
until tests done. Cool in pan for 5 minutes then remove from pans and cool on  
racks. Frost with Bittersweet Chocolate Frosting. Makes one 2-layer cake.  
Bittersweet Chocolate Frosting  
14 cup (60 ml) milk  
13 cup (80 ml) butter, room temperature  
212 cups (625 ml) confectioners sugar  
34 cup (175 ml) unsweetened  
baking cocoa  
1 to 2 tablespoons (15 to 30 ml) cold  
brewed coffee  
1 teaspoon (5 ml) vanilla  
Using flat beater attachment, beat butter on setting 4 until smooth. Add confec-  
tioners sugar and cocoa alternately with milk and continue beating until smooth.  
Add vanilla and beat until smooth and blended.  
Danish Apple Cake  
2 eggs, separated  
1 cup (250 ml) flour  
14 cup (60 ml) butter, room temperature  
12 cup (125 ml) sugar  
2 teaspoons (10 ml) baking powder  
12 teaspoon (2.5 ml) cinnamon  
2 cups (750 ml) apple, peeled and finely  
chopped  
12 cup (125 ml) light brown sugar,  
packed  
1 teaspoon (5 ml) vanilla  
Preheat oven to 325ºF (160ºC). Using whisk attachment, beat 2 egg whites on  
setting 12 until stiff. Remove from bowl and set aside. Using same bowl (not  
necessary to wash) and flat beater, beat egg yolks, sugars, and vanilla on set-  
ting 4 until mixed. Add flour, baking powder, and cinnamon. Mix on setting 2  
until blended. Add apples and beaten egg whites and stir on setting 2 just until  
mixed. Pour into a greased 9-inch (23 cm) pie plate and bake for 45 minutes or  
until browned. Serve topped with vanilla ice cream. Makes 6 to 8 servings.  
18  
 
840127800 ENv01.qxd 6/29/04 9:31 AM Page 19  
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Ca kes a n d Fr ostin gs  
Lemon Cake  
213 cups (580 ml) all-purpose flour  
112 teaspoons (7.5 ml) baking powder  
12 teaspoon (2.5 ml) baking soda  
14 teaspoon (1.25 ml) salt  
1 cup (250 ml) butter, softened  
2 cups (500 ml) sugar  
4 eggs  
1 cup (250 ml) buttermilk  
2 teaspoon (10 ml) finally shredded  
lemon peel  
2 tablespoons (30 ml) lemon juice  
Preheat oven to 350ºF (180ºC). Grease and flour three 9x112-inch (23x3 cm)  
round cake pans; set aside.  
In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.  
Using flat paddle attachment, cream together the butter and sugar on medium  
speed until light and fluffy. Reduce speed to low and beat in the eggs one at a time.  
Add flour mixture and buttermilk alternately mixing on low just until combined. Add  
lemon peel and lemon juice and mix until well combined.  
Pour batter into prepared pans. Bake for 25 to 30 minutes or a toothpick insert-  
ed into the center of the cake comes out clean. Cool in pans on wire racks for  
10 minutes. Invert onto wire racks to cool completely. When cool frost with  
Lemon Butter Frosting. Makes one 3-layer cake.  
Lemon Butter Frosting  
6 cups (1,500 ml) confectioners sugar  
1 cup (250 ml) butter, softened  
14 cup (60 ml) fresh lemon juice  
2 teaspoon (10 ml) grated lemon zest  
14 cup (60 ml) milk  
Using flat paddle attachment, cream sugar and butter on low setting until com-  
bined. Add lemon juice and lemon zest, beat until smooth. Beat in milk then  
increase speed and continue to beat until light and fluffy. Spread frosting over  
cooled cake.  
19  
 
840127800 ENv01.qxd 6/29/04 9:31 AM Page 20  
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Ca kes a n d Fr ostin gs  
Italian Cream Cake  
1 cup (250 ml) buttermilk  
1 teaspoon (5 ml) baking soda  
12 cup (125 ml) butter  
5 eggs  
1 teaspoon (5 ml) vanilla extract  
1 cup (250 ml) flaked coconut  
1 teaspoon (5 ml) baking powder  
2 cups (500 ml) all-purpose flour  
12 cup (125 ml) shortening  
2 cups (500 ml) sugar  
Preheat oven to 350ºF (180ºC). Grease and flour three 9x112-inch (23x3 cm)  
round cake pans; set aside.  
In a small bowl, dissolve the baking soda in the buttermilk; set aside.  
Using flat paddle attachment, cream together butter, shortening, and sugar on  
medium speed until light and fluffy. Mix in eggs one at a time. Add buttermilk  
mixture, vanilla extract, coconut, and baking powder. Reduce speed to low and  
gradually add flour. Mix until just combined.  
Bake in the preheated oven for 30 to 35 minutes or a toothpick inserted into the  
center of the cake comes out clean. Cool in pans on wire racks for 10 minutes.  
Invert onto wire racks to cool completely. When cool frost with Cream Cheese  
Frosting. Makes one 3-layer cake.  
Cream Cheese Frosting  
2 8-ounce (225 g) packages  
cream cheese, softened  
1 tablespoon (15 ml) vanilla extract  
2 pounds (900 g) confectioners sugar  
12 cup (125 ml) butter, softened  
Using flat paddle, beat cream cheese, butter, and vanilla on medium speed until  
light and fluffy. On the lowest speed, gradually add confectioners sugar until well  
blended. Turn mixer on high and beat until frosting is light and fluffy. Spread  
frosting over the cooled cake.  
Country Carrot Cake  
2 teaspoons (10 ml) baking powder  
2 teaspoons (10 ml) baking soda  
12 teaspoon (2.5 ml) salt  
3 eggs  
1 cup (250 ml) crushed pineapple with  
juice  
112 cups (375 ml) chopped toasted  
pecans or English walnuts  
12 (125 ml) cup shredded coconut  
2 cups (500 ml) shredded carrots  
1 cup (250 ml) raisins  
2 teaspoons (10 ml) ground cinnamon  
1 teaspoon (5 ml) ground nutmeg  
12 teaspoon (2.5 ml) ground cloves  
14 cup (60 ml) vegetable oil  
112 (375 ml) cups sugar  
12 cup (125 ml) brown sugar  
2 teaspoons (10 ml) vanilla  
3 cups (750 ml) flour  
Preheat oven 350ºF (180ºC). Grease and flour a 13x9x2-inch (33x25x5 cm) pan;  
set aside.  
In a medium bowl, mix together flour, baking powder, baking soda, salt, cinnamon,  
nutmeg, and cloves; set aside. Using flat paddle, mix oil, sugar, brown sugar, vanilla,  
and eggs on medium speed until smooth. Reduce speed to low, add pineapple,  
walnuts, coconut, carrots, and raisins until well blended. Gradually add flour mix-  
ture. Mix until well combined. Pour batter into prepared pan and bake for about 40  
to 50 minutes or a toothpick inserted into the center of the cake comes out clean.  
Cool on wire rack until completely cool. Frost with Cream Cheese Frosting (see  
recipe above). Makes one 13 x 9-inch sheet cake.  
20  
 
840127800 ENv01.qxd 6/29/04 9:31 AM Page 21  
P ies a n d Oth er Desser ts  
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White Chocolate Cheesecake  
112 cups (375 ml) graham  
1 cup (250 ml) sugar  
3 eggs  
cracker crumbs  
1 tablespoon (15 ml) sugar  
13 cup (80 ml) butter, melted  
4 8-ounce (900 g) packages  
cream cheese  
1 tablespoon (15 ml) lemon juice  
1 teaspoon (5 ml) vanilla  
6-ounces (170 g) white chocolate,  
melted  
Preheat oven to 325ºF (160ºC). In a medium bowl mix graham cracker crumbs,  
1 tablespoon sugar, and butter. Butter a 9-inch (23 cm) spring form pan. Press  
crumbs onto bottom and 12-inch (1 cm) up the sides. Set aside. Using flat beat-  
er attachment, beat cream cheese on setting 4 until smooth. Add 1 cup sugar  
and continue to beat. Add one egg and beat until mixed. Turn off mixer and  
scrape sides and bottom of bowl. Add remaining eggs one at a time beating  
after each addition. Reduce speed to setting 2 then add lemon and vanilla.  
With mixer running on setting 2 slowly pour in melted white chocolate. Mix just  
until blended. Pour mixture into prepared crust and bake 1 hour and 15 min-  
utes or until cheesecake is slightly browned around the edges. The center may  
still look “wet.” Let cool completely before serving. Makes 16 servings.  
Fluffy Sweet Potato Pie  
14 teaspoon (1.25 ml) cinnamon  
12 teaspoon (2.5 ml) nutmeg  
34 cup (175 ml) evaporated milk or  
whipping cream  
2 eggs, separated  
15-ounce (425 g) can sweet potatoes,  
drained OR 1 cup (250 ml) mashed  
34 cup (175 ml) light brown sugar,  
packed  
1 teaspoon vanilla  
1 tablespoon (15 ml) flour  
9-inch (23 cm) deep dish unbaked pie  
shell  
14 teaspoon (1.25 ml) salt  
Preheat oven to 375ºF (190ºC). Using whisk attachment on setting 12, beat egg  
whites until stiff but not dry. Set aside. Using flat beater and the same bowl (not  
necessary to wash) beat egg yolks and sweet potatoes on setting 6. Blend until  
smooth. Add brown sugar, flour, salt, cinnamon, and nutmeg. Blend until mixed.  
Reduce speed to setting 2 and add milk and vanilla. Stir. Turn off mixer and  
scrape sides and bottom of bowl. Add the beaten whites and mix on setting 4  
until incorporated. Pour into pie shell. Bake 40 minutes or until filling is set.  
Makes 6 to 8 servings.  
21  
 
840127800 ENv01.qxd 6/29/04 9:31 AM Page 22  
P ies a n d Oth er Desser ts  
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Cool Cappuccino Pie  
1 cup (250 ml) whipping cream  
4 ounces (115 mg) cream cheese  
3 tablespoons (45 ml) instant coffee  
1 cup (250 ml) milk  
3.5-ounce (100 g) box instant  
vanilla pudding  
9-inch (23 cm) chocolate graham  
cracker or cookie crumb crust  
1-ounce (25 g) semi-sweet baking  
chocolate, grated  
Using whisk attachment, whip cream on setting 12 until stiff. Remove from bowl  
and set aside. Using same whisk and bowl (not necessary to wash) beat cream  
cheese, instant coffee, and 2 tablespoons (30 ml) of the milk on setting 6 until  
smooth. Add pudding and remaining milk and beat on setting 6 about 1 minute.  
Turn off mixer and scrape sides and bottom of bowl. Add whipped cream and  
mix on speed 4 until blended. Pour into pie shell and sprinkle grated chocolate  
on top. Refrigerate at least 4 hours before serving. Makes 6 to 8 servings.  
Tiramisu  
112 cups (375 ml) whipping cream,  
10-ounce prepared pound cake, bakery  
divided  
or freezer section  
13 cup (80 ml) coffee liqueur*  
13 cup (80 ml) brewed coffee,  
room temperature  
6-ounces (170 g) semi-sweet baking  
chocolate, finely chopped  
1 cup (250 ml) sugar  
2 eggs  
8-ounces (225 g) cream cheese,  
room temperature  
1 teaspoon (5 ml) vanilla  
*If you do not want to use the liqueur, substitute 23 cup (150 ml) brewed coffee  
with 2 tablespoons (30 ml) sugar for the liqueur and coffee.  
Best if made a day before serving.  
In a medium saucepan combine 12 cup (125 ml) whipping cream, 12 cup (125 ml)  
sugar, and eggs. Cook and whisk constantly over medium-high heat until thick-  
ened, about 6 minutes. Pour custard into a small bowl and set in freezer to cool.  
Using whisk attachment, beat 1 cup (250 ml) whipping cream on setting 12 until  
stiff. Set aside. Using same whisk and bowl (not necessary to wash) beat cream  
cheese and 12 cup (125 ml) sugar on setting 6 until blended. Add cooled custard  
and beat on setting 6 until smooth. Turn off mixer and scrape sides and bottom of  
bowl. Add vanilla and the whipped cream and mix on setting 4 until smooth and  
incorporated. Cut pound cake into 12-inch (1 cm) slices. Mix coffee liqueur with  
coffee. Reserve 2 tablespoons (30 ml) chopped chocolate. Assemble in a deep  
bowl. Make a layer of pound cake then drizzle with liqueur-coffee mixture. Sprinkle  
with chopped chocolate. Spoon on cream mixture. Repeat layering cake, coffee,  
chocolate then cream mixture. Sprinkle reserved chocolate on top. Cover and  
refrigerate. Makes 8 to 10 servings.  
22  
 
840127800 ENv01.qxd 6/29/04 9:31 AM Page 23  
P ies a n d Oth er Desser ts  
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Best Ever Sugar Cookies  
212 cups (625 ml) all purpose flour  
1 teaspoon (5 ml) baking powder  
12 teaspoon (2.5 ml) baking soda  
14 teaspoon (1.25 ml) salt  
34 cup (175 ml) butter, softened  
34 cup (175 ml) sugar  
1 egg  
1 teaspoon (5 ml) vanilla  
14 teaspoon (1.25 ml) nutmeg  
14 cup (60 ml) milk  
Preheat oven to 375ºF (190ºC).  
Mix together flour, baking powder, baking soda, salt, and nutmeg and set aside.  
Using flat paddle, cream butter on high speed until light and fluffy. Reduce speed  
to lowest setting. Add sugar, egg, and vanilla, mixing thoroughly. Gradually add dry  
ingredients and milk; continue mixing until thoroughly mixed. Form cookie dough  
into 112-inch (2.5 cm) diameter balls and arrange balls on ungreased baking  
sheets. Flatten balls slightly with the bottom of a drinking glass.  
Bake in oven for 6 to 7 minutes or until lightly golden around edges. Cool on  
wire racks. Makes about 4 dozen.  
Quick ’n Easy Banana Pudding  
1 teaspoon (5 ml) vanilla  
1 8-ounce (225 g) package cream  
cheese, softened  
1 8-ounce (225 g) container frozen  
whipped topping, thawed  
12 of a 12-ounce (350 g) package  
vanilla wafers  
1 14-ounce (400 g) can sweetened  
condensed milk  
1 3.4-ounce (95 g) package instant  
vanilla pudding mix  
2 cups (500 ml) cold milk  
3 medium ripe bananas, sliced  
Using wire whisk attachment beat cream cheese on high setting until light and  
fluffy. Reduce speed to low setting. Add condensed milk, pudding mix, milk, and  
vanilla. Continue to mix until smooth. Turn off mixer and fold in 12 of the whipped  
topping.  
Line the bottom of a 13x9x2-inch (33x25x5 cm) dish with vanilla wafers. Arrange  
sliced bananas evenly over wafers. Spread with pudding mixture. Top with  
remaining whipped topping. Chill. Makes 8 servings.  
Light and Tart Lemon Pie  
12 cup (125 ml) milk  
2 eggs separated  
12 cup (60 ml) lemon juice  
3 tablespoons (45 ml) butter  
1 cup (250 ml) sugar  
Grated zest of 1 lemon (yellow part only)  
9-inch (23 cm) unbaked pie shell  
3 tablespoons (45 ml) flour  
Preheat oven to 350ºF (180ºC). Using whisk attachment on setting 12 beat egg  
whites until stiff but not dry. Set aside. Using flat beater and the same bowl (not  
necessary to wash) beat butter, sugar, and flour on setting 4. Add egg yolks and  
mix until blended. Add milk, lemon juice, and zest. Mix until blended. Reduce  
speed to setting 2 and add beaten egg whites. Mix until whites are incorporated.  
Pour into pie shell and bake 45 to 50 minutes or until top is browned and filling is  
set. Let pie cool completely before serving. Makes 6 to 8 servings.  
23  
 
840127800 ENv01.qxd 6/29/04 9:31 AM Page 24  
P ies a n d Oth er Desser ts  
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Magic Cookies  
12 teaspoon (2.5 ml) baking powder  
12 teaspoon (2.5 ml) salt  
1 cup (250 ml) butter  
1 cup (250 ml) sugar  
1 cup (250 ml) light brown sugar  
2 eggs  
2 cups (500 ml) flour  
1 teaspoon (5 ml) baking soda  
2 cups (500 ml) oatmeal  
1 tablespoon (15 ml) vanilla  
12 ounces (350 g) chocolate chips  
112 cups (375 ml) coconut  
Preheat oven to 350ºF (180ºC). With flat beater attachment, cream together  
butter, sugar, and brown sugar at a medium setting until well blended. Mix in  
vanilla and eggs. Reduce speed and gradually add flour, baking soda, baking  
powder, and salt mix until smooth. On a low setting, mix in oatmeal, choco-  
late chips, and coconut until well mixed. Drop rounded spoon full onto  
ungreased cookie sheet. Bake on middle rack of oven for 12 to 14 minutes.  
Makes 3 dozen cookies.  
Brownie Cookies  
23 cup (160 ml) shortening  
112 cups (375 ml) brown sugar, packed  
1 tablespoon (15 ml) water  
1 teaspoon (5 ml) vanilla  
2 eggs  
13 cup (80 ml) unsweetened baking  
cocoa  
14 teaspoon (1.25 ml) baking soda  
12 teaspoon (2.5 ml) salt  
12 ounces (350 g) semi-sweet  
chocolate chips  
112 cups (375 ml) flour  
Preaheat oven to 375ºF (190ºC). With flat beater, cream shortening and brown  
sugar on medium setting until blended. Add water, vanilla, and eggs and mix.  
Add flour, cocoa, baking soda, and salt and beat at a medium setting until thor-  
oughly mixed. Stir in chocolate chips on low setting. Drop tablespoons of  
dough on ungreased baking sheets. Bake 7 to 9 minutes. Do not overcook.  
Makes 36 cookies.  
“Soft” Peanut Butter Cookies  
12 cup (125 ml) vegetable shorting  
12 cup (125 ml) peanut butter  
114 cup (310 ml) light brown sugar  
1 egg  
1 teaspoon (5 ml) vanilla  
34 teaspoon (3.75 ml) salt  
112 cups (375 ml) flour  
1 teaspoon (5 ml) baking soda  
Preheat oven to 275ºF (140ºC). Using the flat beater attachment, beat shorten-  
ing, peanut butter, brown sugar, egg, and vanilla at a medium setting until well  
blended. Reduce speed to low and gradually add dry ingredients until blended.  
Dough will be crumbly. Roll 3 tablespoon-size portions of the dough into a ball.  
Place on ungreased cookie sheet. Press to 12-inch (1 cm) thick. Bake 18 to 20  
minutes. Do not overcook. Makes 16 cookies.  
24  
 
840127800 ENv01.qxd 6/29/04 9:31 AM Page 25  
Br ea kfa st Fa vor ites  
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Sour Cream Coffee Cake  
Crumb topping  
Cake  
112 cups (375 ml) all-purpose flour  
112 sticks (34 cup) [175 ml] unsalted  
butter, softened  
12 tablespoons (180 ml) unsalted  
butter, softened  
114 cup (310 ml) sugar  
13 cup (80 ml) packed light  
brown sugar  
1 tablespoon (15 ml) baking powder  
34 teaspoon (3.75 ml) baking soda  
34 teaspoon (3.75 ml) salt  
4 large eggs  
13 cup (80 ml) sugar  
114 teaspoon (6.25 ml) ground  
cinnamon  
1 tablespoon (15 ml) vanilla  
112 cups (375 ml) sour cream  
214 cups (560 ml) all-purpose flour  
1 cup (250 ml) pecans, chopped  
Struesel  
13 cup (80 ml) all-purpose flour  
12 cup (125 ml) packed light brown  
sugar, divided  
34 teaspoon (3.75 ml) ground cinnamon  
3 tablespoons (45 ml) cold butter  
Crumb topping: In a small bowl, combine flour, butter, brown sugar, gradu-  
lated sugar and cinnamon mix with fork until large crumbs are formed. Add  
pecans and mix to incorporate.  
Streusel: In another small bowl, combine flour, brown sugar, cinnamon and  
butter. Mix with fork until large crumbs are formed.  
Cake: Lower oven rack to lowest position. Preheat oven 350ºF (180ºC).  
Grease 10-inch bundt ban with butter.  
Using the flat paddle attachment, cream butter on medium speed until  
smooth. Add sugar, baking powder, baking soda and salt. Beat on medium  
speed for 3 minutes. With mixer on low speed, add in eggs 1 at a time until  
well-blended, mix in vanilla and sour cream. Gradually add flour. Continue to  
mix until well blended.  
Spread about 2 cups (500 ml) of batter into the bottom of prepared pan,  
Sprinkle evenly with 12 of streusel mixture. Repeat. Spread remaining batter  
over and top with crumb topping.  
Bake 50 to 60 minutes or a toothpick inserted into the center of the cake  
comes out clean. Cool on wire rack 30 minutes. Invert cake onto plate and  
then flip on wire rack with topping side up. Cool completely. Makes one cake.  
25  
 
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Br ea kfa st Fa vor ites  
Check our Web site for more recipes.  
Cinnamon Butter  
1 cup (250ml) unsalted butter, softened  
2 tablespoons (30 ml) confectioners sugar  
1 teaspoon (5ml) ground cinnamon  
1 dash ground nutmeg  
Using whisk attachment beat butter on high speed until light and fluffy.  
Reduce mixer to low speed, add sugar, cinnamon, and nutmeg and whip  
until smooth and creamy. The perfect addition to pancakes, toast, or bis-  
cuits. Store covered in the refrigerator. Makes 8 servings.  
Honey Butter  
1 cup (250 ml) unsalted butter, softened  
12 cup (125 ml) honey  
Using whisk attachment beat butter on high speed until light and fluffy.  
Reduce mixer to low speed, add honey and whip until smooth. The perfect  
addition to pancakes, toast, or biscuits. Store covered in the refrigerator.  
Makes 8 servings.  
Ca n d ies  
Check our Web site for more recipes.  
No Cook Fudge Truffles  
8-ounce (225 g) package cream  
cheese, room temperature  
23 cup (150 ml) unsweetened  
baking cocoa  
14 cup (60 ml) butter, room temperature  
1 teaspoon (5 ml) vanilla  
312 cups (875 ml) confectioners sugar  
12 cup (125 ml) finely chopped pecans  
or walnuts  
23 teaspoon (1.25 ml) salt  
Using the flat beater attachment, beat cream cheese and butter on setting 6  
until smooth. Add vanilla, salt and cocoa and mix on setting 4. Add confection-  
ers sugar 1 cup (250 ml) at a time and beat until smooth. Shape into 1-inch (2.5  
cm) balls then place in freezer for 1 hour. Remove from freezer and roll in nuts.  
Refrigerate. Makes about 3 dozen.  
Mini Meringue Morsels  
2 egg whites  
23 teaspoon (1.25 ml) cream of tartar  
12 cup (125 ml) sugar  
2 tablespoons (30 ml) unsweetened baking cocoa  
Preheat oven to 275ºF (140ºC). Using the whisk attachment, beat egg whites  
and cream of tartar on setting 12 until soft peaks form. Reduce speed to set-  
ting 10 and slowly add sugar. Beat until stiff peaks form. Remove from stand  
and fold in cocoa. Place mixture in pastry bag. (Or spoon into a plastic storage  
bag with a small corner snipped off.) Place parchment paper on cookie sheet.  
Pipe out small mounds of meringue (slightly less than one tablespoon). Place in  
oven and bake for 15 minutes. Turn off oven but leave meringues in oven  
another hour. Remove and let cool. Makes about 6 dozen meringues.  
26  
 
840127800 ENv01.qxd 6/29/04 9:31 AM Page 27  
Din n er Rolls  
90 Minute Pan Bread  
Check our Web site for more recipes.  
12 cup (125 ml) warm water,  
100 to 110ºF (38 to 43ºC)  
2 .25-ounce (8 g each) packages  
active dry yeast  
14 cup (60 ml) butter, room temperature  
1 teaspoon (5 ml) salt  
1 egg  
312 to 4 cups (875 ml to 1 L) flour  
1 tablespoon (15 ml) butter, melted  
23 cup (150 ml) warm milk  
14 cup (60 ml) sugar  
Pour water into mixing bowl. Add yeast and let dissolve for 5 minutes. Add  
milk, sugar, butter salt, and egg. Using dough hook attachment mix ingredients  
on setting 2, then add 3 cups (750 ml) flour. Add additional flour if necessary to  
make a sticky soft dough. Knead on setting 4 for 3 minutes. Cover and let rise  
in a warm place for 30 minutes.  
Preheat oven to 400ºF (200ºC). Stir dough then place in a greased 9x13-inch  
(33x23x5 cm) baking pan. Push dough to edges of pan. Let rise in warm place  
30 minutes. Bake for 15 to 20 minutes until golden brown. Remove from oven  
and brush top with melted butter. Makes 20 servings.  
Simple Yeast Rolls  
1 cup (250 ml) warm water,  
3 tablespoon (45 ml) sugar  
1 teaspoon (5 ml) salt  
1 egg  
100 to 110ºF (38 to 43ºC)  
.25-ounce (8 g) package active dry yeast  
14 cup (60 ml) butter, melted and cooled  
3 to 312 cups (750 to 875 ml) flour  
Pour water into mixing bowl. Add yeast and let dissolve for 5 minutes. Add butter,  
sugar, salt and egg. Using dough hook mix on speed 2 for about 30 seconds. Add 3  
cups (750 ml) of the flour and mix on speed 4 about 2 minutes. Add additional flour if  
necessary to make a soft dough. Cover and let rise in warm place about 1 hour.  
Preheat the oven to 350ºF (180ºC). Stir down the dough and dump onto lightly  
floured surface. Divide the dough into 4 equal portions, then divide each portion  
into 4 golf ball sized balls. Place the 16 balls in a greased 9x13-inch (33x23x5  
cm) baking pan. Let rise in a warm place about 30 minutes. Bake 25 to 30 min-  
utes. Makes 16 rolls.  
Soft Yeast Biscuit Rolls  
.25-ounce (8 g) package active dry yeast  
14 cup (60 ml) warm water,  
100 to 110ºF (38 to 43ºC)  
4 cups (1 L) flour  
2 teaspoons (10 ml) baking powder  
1 teaspoon (5 ml) baking soda  
1 teaspoon (5 ml) salt  
23 cup (150 ml) vegetable shortening  
114 cups (310 ml) buttermilk  
3 tablespoons (45 ml) sugar  
Preheat oven to 400ºF (200ºC). Dissolve yeast in water and set aside. Place flour,  
sugar, baking powder, baking soda and salt in mixing bowl. Using dough hook  
attachment, stir dry ingredients on setting 2. Add shortening and increase speed to  
setting 4. Mix about 1 minute. Add dissolved yeast and continue to mix. Slowly add  
buttermilk. Mix on setting 4 about 1 minute. Dump the dough onto lightly floured  
surface and sprinkle dough with additional flour. Gently roll dough to 12-inch (1 cm)  
thickness. Cut with round biscuit cutter. Place dough with sides touching on baking  
sheet. Bake 15 to 20 minutes. Makes 16 to 20 biscuits.  
27  
 
840127800 ENv01.qxd 6/29/04 9:31 AM Page 28  
HAMILTON BEACH PROCTOR-SILEX,INC.  
PROCTOR-SILEX CANADA,INC.  
Picton, Ontario K0K 2T0  
263 Yadkin Road. Southern Pines, North Carolina 28387  
840127800  
6/04  
hamiltonbeach.com  
 

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