Hamilton Beach 63221, 63220, 63232, 63227 User Manual

LIRE AVANT L’UTILISATION

Canada : 1-800-267-2826

LEA ANTES DE USAR

México : 01-800-71-16-100

Le invitamos a leer cuidadosamente este

instructivo antes de usar su aparato.

READ BEFORE USE

USA: 1-800-851-8900

Canada: 1-800-267-2826

BATIDORA DE PEDESTAL

RECETTES ET GUIDE DE L’UTILISATEUR

BATTEUR SUR SOCLE

GUÍA DE USO

À LA PAGE 28

PÁGINA 57

RECIPES AND USER GUIDE

STAND MIXER

PAGE 2

840142501

Dear Stand Mixer Owner,

Congratulations on your purchase. The Hamilton Beach

Eclectrics

™

Collection adds a modern twist to those dependable, all-metal appliances you remember from yesteryear.

Owning a Hamilton Beach

is like owning a piece of history. In 1904, Louis Hamilton and Chester Beach teamed up to bring motorized appliances like vacuums, sewing machines, and mixers into American households. In honor of their 100-year legacy, we’ve combined the “built to last” metal construction of the past with the styling of today to bring lasting quality and style to your kitchen.

As you use your all-metal appliance, think about the history that came before it. Enjoy the confidence you have in a product backed by years of experience and a 3-year warranty. But most of all, fill your home with the delicious aroma of homemade recipes that your appliance helps you create!

I hope you enjoy your Hamilton Beach

Eclectrics™appliance for

many years to come.

Sincerely,

Michael J. Morecroft President and Chief Executive Officer Hamilton Beach/Proctor-Silex, Inc.

Warranty Information ...................... 3

Important Safeguards...................... 4

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

Recipes .................................... 13-28

Appetizers .................................. 13

Entrees ........................................ 15

Cakes and Frostings .................. 17

Pies and Other Desserts............ 21

Breakfast Favorites .................... 25

Candies........................................ 26

Dinner Rolls ................................ 27

Table of Contents

Warranty Information

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 purchase 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 To fulfill Hamilton Hamilton Beach

Term the warranty: Beach®will will not pay for

Three years from date of original purchase for stand mixers operated in the continental United States, Alaska, Hawaii, and Canada.

This warranty applies only to the original consumer purchaser.

1. Follow the instructions 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.

2. Keep your proof of purchase. If the unit malfunctions within 3 years of purchase, call one of the Customer Service numbers on page 5.

1. Send a pre-paid shipping label so you can send us the unit.

2. Ship a brand new replacement unit to your address.

Product failures arising from abuse, misuse, neglect, use for commercial purposes, or use contrary to this Manual.

THIS WARRANTY IS IN LIEU OF ANY OTHER WARRANTY OR CONDITION, EXPRESS OR IMPLIED, WRITTEN OR ORAL, INCLUDING ANY WARRANTY, STATUTORY WARRANTY OR CONDITION OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE. ANY LIABILITY IS EXPRESSLY LIMITED TO THE PURCHASE PRICE PAID. ALL CLAIMS FOR SPECIAL, INCIDENTAL OR CONSEQUENTIAL DAMAGES ARE EXPRESSLY EXCLUDED.

Consumer Safety Information

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.

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.

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.

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

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

plugging cord into wall outlet. To disconnect, turn control to OFF, then remove plug from wall outlet.

13. Do not use appliance for other than

intended purpose.

SAVE THESE INSTRUCTIONS

This appliance is intended for 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.

The length of the cord used on this appliance 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 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.

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.

BEFORE FIRST USE: Wash the bowl, two-piece pouring shield, and all mixing attachments in hot, soapy water. Rinse and dry.

Customer Service Information

Before Calling for Assistance

Please read before calling:

• 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, especially when new. This is common with electric motors.

• If the flat beater hits the bowl, stop the mixer. See page 10 for more information.

If your mixer should malfunction or fail to operate, please check the following:

• 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 seconds, then turn the mixer back on.

• If the problem is not due to one of the items mentioned above, see Customer Service Information.

• DO NOT return the mixer to the retailer as they do not provide service.

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

hamiltonbeach.ca

KEEP THESE NUMBERS FOR FUTURE REFERENCE!

Assistance and Service Information

Parts and Features

1. Mixer Head

2. Attachment Shaft

3. Bowl

4. Attachments

Mixer attachments include a flat beater, a wire whisk, and a dough hook.

5. Bowl Lock

6. Pouring Shield (see page

8 for more information).

7. Mixer Release Button

This button locks the Mixer Head down to ensure thorough mixing. When the Mixer Head is raised,

it locks in the upright position. Hold the Mixer Head when lowering it into the bowl. Press up on the button to release the Mixer Head.

8. Setting Control

Select a setting

from 2 to 12.

The setting of the

mixer increases

with the numbers.

How to Assemble Your Mixer

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 Bowl

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.

To Attach the Beater, Wire Whisk, or Dough Hook

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.

To Attach the Pouring Shield

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 SETTING

Cakes (mixes and from scratch) Flat Beater 4-6 Cookie Dough Flat Beater 4-6 Mashed Potatoes Flat Beater 6-8 Frosting Flat Beater 6-8 Egg Whites (for meringues, etc.) Whisk 10-12 Whipped Cream Whisk 12 Instant Pudding Whisk 2 Bread Dough Hook 2-4

1. Before first use, wash the Bowl,

two-piece Pouring Shield and attachments in hot, soapy water. Rinse and dry.

2. Make sure Setting Control is set to O and Mixer is unplugged.

3. Press up on Mixer Release Button

and tilt Mixer Head up. Insert an attachment.

4. Lock Bowl onto base using the “Bowl Lock” feature.

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.

7. When finished, turn Setting Control to O. Unplug from outlet.

8. Press up on Mixer Release Button and tilt Mixer Head up.

9. Remove Attachment.

How to Use Your Mixer

How to Set the Speed Control

Plug mixer into a properly-grounded

electrical outlet. Speed Control should always be set on lowest 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.

Electronic Speed Sensor Control

The Mixer has an Electronic Speed Sensor Control that is designed to maintain the same speed under different 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.

• The Mixer Head locks down for thorough mixing.

• When mixing thin batters use medium 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.

• 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 minutes before continuing.

Dough Hook Tips

Flat Beater Tips

• Use the flat beater attachment to mix:

CAKES COOKIE DOUGH FUDGE POTATOES

• Cookie dough is one of the thickest doughs to mix. Make it easier by following these tips: ✔ 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.

General Mixing Tips

Place liquid ingredients in bowl first and then add dry ingredients.

Always stay near Mixer during use. To begin mixing, use the low setting

until the ingredients are thoroughly combined. This will reduce spattering.

Adding Ingredients

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.

Cake Mixes

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 directions.

Liquid Mixtures

Mixtures containing large amounts of liquid ingredients should be mixed at lower speeds to avoid splashing. Increase speed only after the mixture has thickened.

Thin Batters

When mixing thin batters use medium speeds and frequently stop the mixer to scrape the sides of bowl with a spatula.

Stand Mixer Tips

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.

Egg Whites

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.

AMOUNT SPEED

2 to 4 egg whites to 10

6 or more egg whites to 8

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 Hold Shape

Air bubbles are fine and compact; product is white.

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 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.

Whipped Cream

Pour cold whipping cream into chilled bowl. Attach bowl and wire whip. To avoid splashing, gradually turn to designated speed and whip to desired stage. See chart below.

AMOUNT SPEED

1 cup to 10 1 pint 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:

Begins to Thicken

Cream is thick and custard-like.

Holds its Shape

Cream forms soft peaks when whisk is removed. Can be folded into other ingredients when making desserts and sauces.

Stiff

Cream stands in stiff, sharp peaks when whisk is removed. Use for topping on cakes or desserts, or filling for cream puffs.

1. Turn Setting Control to O. Unplug

cord from outlet.

2. Press up on Mixer Release Button

and tilt Mixer Head up.

3. To remove Attachment, press the

Attachment up as far as possible and then turn to the left. Pull the Attachment off shaft.

4. The Bowl, Pouring Shield, and

Attachments can be washed in hot, soapy water or in a dishwasher.

5. Wipe Mixer Head and Base with a

damp cloth.

How to Clean Your Mixer

Troubleshooting

PROBLEM

Food is not mixed.

Food splatters during mixing.

Mixer “walks” on counter during mixing.

Things TO CHECK

• Place liquid ingredients in bowl before adding dry ingredients.

• Stop Mixer and scrape sides of bowl.

• Increase Control Setting speed.

• Use the Pouring Shield to reduce splatters 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.

Appetizers Check our Web site for more recipes.

Cheddar Rounds

⁄

2 cup (125 ml) butter

2 cups (500 g) Cheddar cheese, grated

⁄

2 cup (125 ml) flour

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 seasonings. 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

⁄3 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 11⁄2 cups (375 ml).

Classic Cheese Ball

2 8-ounce (225 g) packages cream

cheese, softened

1 8-ounce (225 g) package shredded

sharp cheddar cheese

1 tablespoon (15 ml) finely chopped

onion

Using flat beater 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

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.

⁄4 teaspoon (1.25 ml) paprika

⁄2 teaspoon (2.5 ml) chili powder

⁄8 teaspoon (0.63 ml) salt

⁄8 teaspoon (0.63 ml ) cayenne pepper

⁄8

teaspoon (0.63 ml ) chili powder

Crackers

1 teaspoon (5 ml) Worcestershire

sauce 1 teaspoon (5 ml) lemon juice Dash ground red pepper (optional) Dash salt 1 cup (250 ml) chopped pecans

2 6-ounce (170 g) cans crabmeat,

drained and flaked

⁄4

teaspoon (1.25 ml) garlic powder

Salt and pepper to taste

Italian Butter

1 cup (250 ml) unsalted butter,

softened

1 tablespoon (15 ml) garlic, minced

⁄4 cup (60 ml) Parmesan cheese, grated

1 teaspoon (5 ml) garlic salt 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

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 refrigerator. Makes 8 servings.

Baked Southern Mex Dip

8 ounces (225 g) cream cheese 2 cups (500 ml) pepper jack cheese,

shredded

1 cup (250 ml) sour cream

⁄4

cup (60 ml) onion, finely minced

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 1

⁄2-quart (11⁄2 L) casserole dish

and sprinkle remaining pecans on top. Bake 20 minutes. Serve with crackers.

Makes 4 cups (1 L).

Artichoke Cheese Dip

12-ounce (350 g) jar marinated

artichoke hearts, drained

⁄

4 cup (175 ml) mayonnaise

⁄

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).

1 teaspoon (5 ml) Italian seasoning

⁄2 teaspoon (2.5 ml) pepper

⁄4 teaspoon (1.25 ml) paprika

⁄2

teaspoon (7.5 ml) garlic salt

⁄2 teaspoon (2.5 ml) oregano

1 tablespoon (15 ml) parsley

Appetizers Check our Web site for more recipes.

⁄2 cup (125 ml) Monterey Jack

cheese, shredded 1 teaspoon (5 ml) garlic salt 1 teaspoon (5 ml) soy sauce

⁄2 teaspoon (2.5 ml) hot pepper sauce

⁄2 cup (125 ml) green pepper,

finely minced

2.25-ounce (64 g) jar dried, chipped beef, finely chopped

1 cup (250 ml) chopped pecans

Italian Noodle Casserole

1 pound (450 g) lean ground beef

⁄2 cup (125 ml) onion, chopped

⁄2 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

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 (4 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 cup (125 ml) milk 2 eggs 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

⁄4 cup (60 ml) finely chopped onion 1 teaspoon (5 ml) garlic 1 tablespoon (15 ml) flour

⁄2 cup (125 ml) beer or chicken broth 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.

1 egg 1 cup (250 ml) sour cream

⁄3 cup (150 ml) mozzarella cheese,

shredded

2 tablespoons (30 ml) Parmesan

cheese, grated

Entrees Check our Web site for more recipes.

1 egg yolk 1 pound (450 g) small to medium

shrimp, peeled and cooked

3 egg whites

⁄4 cup (60 ml) grated Parmesan cheese

2 tablespoons (30 ml) prepared mustard 1 teaspoon (5 ml) salt

⁄2 teaspoon (2.5 ml) pepper

⁄2 teaspoon (2.5 ml) basil

⁄2

teaspoon (2.5 ml) thyme

2 pounds (900 g) lean ground beef

⁄4 teaspoon (1.25 ml) salt 2 tablespoons (30 ml) flour 1 egg

⁄2 cup (125 ml) milk 8-ounce (225 g) package corn

muffin mix

2 tablespoons (30 ml) canned

diced green chili peppers

South Of The Border Tamale Casserole

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

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 attachment, 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 21⁄2

quart (2

⁄2

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 tablespoons (45 ml) butter

⁄3 cup (80 ml) onion, chopped

⁄3

cup (80 ml) celery, finely chopped

⁄3

cup (80 ml) flour

3 cups (750 ml) chicken broth

⁄2 teaspoon (2.5 ml) salt

⁄2

teaspoon (2.5 ml) dried basil

⁄4

teaspoon (1.25 ml) pepper

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 occasionally 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 setting 6 about 30 seconds. Pour mixture evenly over the top of the layered chicken and vegetables. Bake 35 minutes or until top is lightly browned and casserole is bubbling. Makes 6 to 8 servings.

Entrees Check our Web site for more recipes.

3 cups (750 ml) cooked cubed chicken 15-ounce (425 g) can green peas,

drained

15-ounce (425 g) can sliced carrots,

drained

⁄4 cup (175 ml) buttermilk 3 eggs 11⁄4

cup (310 ml) self-rising flour

⁄4 teaspoon (1.25 ml) salt

⁄3 cup (150 ml) buttermilk 1 cup (250 ml) coconut 8-ounce (225 ml) can crushed

pineapple, drained

Pound Layer Cake

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

⁄2

cup (125 ml) butter 2 cups (500 ml) sugar 2 eggs 1 teaspoon (5 ml) vanilla 2

⁄3 cups (580 ml) cake flour

1 teaspoon (5 ml) baking soda 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

⁄

4 cup (60 ml) butter, room temperature

3 cups (750 ml) confectioners sugar 1 teaspoon (5 ml) vanilla

⁄4 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.

⁄4 teaspoon (1.25 ml) baking powder

⁄3 cup (150 ml) sour cream

2 teaspoons (10 ml) vanilla

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Chocolate Velvet Layer Cake

2 cups (500 ml) cake flour

⁄2 cup (125 ml) unsweetened

baking cocoa

2 teaspoons (10 ml) baking soda

⁄4 teaspoon (1.25 ml) salt

10 tablespoons (185 ml) butter,

room temperature

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

⁄3 cup (80 ml) butter, room temperature

21⁄2

cups (625 ml) confectioners sugar

⁄4

cup (175 ml) unsweetened baking cocoa

Using flat beater attachment, beat butter on setting 4 until smooth. Add confectioners 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

⁄4 cup (60 ml) butter, room temperature

⁄2 cup (125 ml) sugar

⁄2 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, butter, sugars, and vanilla on setting 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.

2 cups (500 ml) light brown sugar,

packed 2 eggs 1 teaspoon (5 ml) vanilla

⁄4 cup (175 ml) sour cream

⁄4 cup (175 ml) cold brewed coffee

⁄4 cup (60 ml) milk

1 to 2 tablespoons (15 to 30 ml) cold

brewed coffee 1 teaspoon (5 ml) vanilla

1 cup (250 ml) flour 2 teaspoons (10 ml) baking powder

⁄2 teaspoon (2.5 ml) cinnamon

2 cups (750 ml) apple, peeled and

finely chopped

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Lemon Cake

21⁄3 cups (580 ml) all-purpose flour 11⁄2 teaspoons (7.5 ml) baking powder

⁄2 teaspoon (2.5 ml) baking soda

⁄4 teaspoon (1.25 ml) salt 1 cup (250 ml) butter, softened 2 cups (500 ml) sugar

Preheat oven to 350ºF (180ºC). Grease and flour three 9x11⁄2-inch (23x3 cm) round cake pans; set aside.

In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside. Using flat beater 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 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 Lemon Butter Frosting. Makes one 3-layer cake.

Lemon Butter Frosting

6 cups (1.5 L) confectioners sugar 1 cup (250 ml) butter, softened

⁄4

cup (60 ml) fresh lemon juice

Using flat beater attachment, cream sugar and butter on low setting until combined. 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.

4 eggs 1 cup (250 ml) buttermilk 2 teaspoon (10 ml) finally shredded

lemon peel

2 tablespoons (30 ml) lemon juice

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2 teaspoon (10 ml) grated lemon zest

⁄4

cup (60 ml) milk

Italian Cream Cake

1 cup (250 ml) buttermilk 1 teaspoon (5 ml) baking soda

⁄2 cup (125 ml) butter

⁄2 cup (125 ml) shortening

2 cups (500 ml) sugar Preheat oven to 350ºF (180ºC). Grease and flour three 9x11⁄2-inch (23x3 cm)

round cake pans; set aside. In a small bowl, dissolve the baking soda in the buttermilk; set aside. Using flat beater 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

⁄2

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

⁄2 teaspoon (2.5 ml) salt 2 teaspoons (10 ml) ground cinnamon 1 teaspoon (5 ml) ground nutmeg

⁄2 teaspoon (2.5 ml) ground cloves

⁄4 cup (60 ml) vegetable oil 11⁄2 (375 ml) cups sugar

⁄2 cup (125 ml) brown sugar 2 teaspoons (10 ml) vanilla

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 beater, 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 mixture. 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.

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

3 eggs 1 cup (250 ml) crushed pineapple

with juice

⁄2

cups (375 ml) chopped toasted pecans or English walnuts

⁄2 (125 ml) cup shredded coconut 2 cups (500 ml) shredded carrots 1 cup (250 ml) raisins 3 cups (750 ml) flour

1 tablespoon (15 ml) vanilla extract 2 pounds (900 g) confectioners sugar

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White Chocolate Cheesecake

11⁄2 cups (375 ml) graham

cracker crumbs

1 tablespoon (15 ml) sugar

⁄3 cup (80 ml) butter, melted

4 8-ounce (900 g) packages

cream cheese

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 1⁄2-inch (1 cm) up the sides. Set aside. Using flat beater 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 minutes 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

2 eggs, separated 15-ounce (425 g) can sweet potatoes,

drained OR 1 cup (250 ml) mashed

⁄4 cup (175 ml) light brown sugar,

packed

1 tablespoon (15 ml) flour

⁄4 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.

1 cup (250 ml) sugar 3 eggs 1 tablespoon (15 ml) lemon juice 1 teaspoon (5 ml) vanilla 6-ounces (170 g) white chocolate,

melted

⁄4 teaspoon (1.25 ml) cinnamon

⁄2 teaspoon (2.5 ml) nutmeg

⁄4

cup (175 ml) evaporated milk or

whipping cream 1 teaspoon (5 ml) vanilla 9-inch (23 cm) deep dish unbaked

pie shell

Pies and Other Desserts

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