English Toffee Cookies
Ingredients:
1 Cup
Butter, softened
1
/
2
Cup
Dark Brown Sugar, packed
1
/
2
Cup
Sugar
1 tsp.
Vanilla Extract
1
Egg Yolk
2 Cups
Cake Flour
Pinch
Salt
10 oz.
Milk Chocolate Candy Bar, melted
1
/
2
Cup
Almonds, chopped
Directions:
Place the softened butter, sugars, extract and egg yolk in the bowl and blend on
1 until smooth and creamy. Use a spatula to clean the sides of the bowl. Add the
flour and salt. Blend again until smooth. Spoon the cookie dough onto a baking
sheet that has been coated with cooking spray. Allow a 2-inch margin, as the
dough will spread.
Lightly spread the chocolate over the dough and sprinkle the nuts over all. Bake
at 350° for 15 to 20 minutes. Cool slightly and cut into small squares. Cool on a
wire rack.
Makes about 24 cookies.
Bowl
Dough Paddle
Bowl Lid
Banana Pineapple Smoothie
Ingredients:
2
Cups
Pineapple Juice
1
Cup
Pineapple Chunks, fresh or canned
1
Small
Ripe Banana, cut into chunks
1
/
4
Cup
Unsweetened Coconut Milk
1
Tbsp.
Honey
3 Cups
Ice Cubes
Directions:
Pour the juice into the pitcher and add the pineapple, banana, coconut milk,
honey and ice. Blend on 3 until very smooth. Pour into glasses and serve at once.
Serves 3 to 4.
Pitcher
6-Blade Assembly
Pitcher Lid
Recipes - cont’d
