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Recipes - cont’d
Sweet Strawberry Smoothie
Ingredients:
1
/
2
Cup
Half-and-Half Cream
1
/
2
Cup
Whole Milk
1 Cup
Ripe, Sweet Strawberries, stemmed and washed
1
/
2
Cup
Lowfat Vanilla-Flavored Yogurt
2 Cups
Ice Cubes
Directions:
Pour the milk and cream into the pitcher and add the strawberries, yogurt and ice
cubes. Blend on 3 until the mixture is very smooth and no fruit pieces remain. Pour
into glasses and serve right away. Serves 2 to 3.
Pitcher
6-Blade Assembly
Pitcher Lid
Crisp & Rich Butter Cookies
Ingredients:
1 Cup
Butter, softened
1
/
2
Cup
Sugar
Pinch
Salt
1 Large
Egg
1 tsp.
Vanilla Extract (substitute lemon extract)
1
/
2
tsp.
Almond Extract
2
1
/
2
Cups
All-Purpose Flour
Directions:
Place the softened butter, sugar, salt, egg and extracts in the bowl. Blend on 1 until
very light and fluffy. Add the flour and pulse until combined. Remove the dough
paddle and clean the sides of the bowl with a spatula, mixing in any unblended
dough. Cover with the lid and chill the dough for about 20 minutes.
Fill a cookie press and press shapes onto ungreased cookie sheets. Bake at 400°F
for 8 to 10 minutes. Cookies should be set, but not browned, when done. Cool on
wire racks before serving.
Makes about 6 dozen cookies.
Bowl
Dough Paddle
Bowl Lid
Caramel Crème Parfait
Ingredients:
1 Cup
Heavy Whipping Cream
1 tsp.
Sugar
4 Cups
Premium Vanilla Ice Cream
1
/
2
Cup
Premium Caramel Sauce, divided
1
/
2
Cup
Lowfat Milk
Directions:
Pour the cream into the pitcher and whip on 3 until stiff peaks form, about 25
seconds. Gently fold in the sugar and set aside. Clean the pitcher and dry.
Place the ice cream and
1
/
4
cup of caramel sauce into the pitcher. Add the milk
and blend on 3 until very smooth. Remove and assemble the parfaits. Drizzle a
small amount of the remaining caramel sauce down the sides of 4 glasses. Layer
the ice cream and whipped cream into each glass. Top each parfait with a drizzle
of the remaining caramel sauce and serve at once. Serves 4.
Pitcher
Whipping Attachment
6-Blade Assembly
Pitcher Lid
Roasted Tomato & Olive Bruschetta
Ingredients:
4 Medium
Tomatoes, cored and quartered
2 Tbsp.
Extra-Virgin Olive Oil
1 Clove
Garlic, peeled
1
/
4
Cup
Black Olives, pitted
1 tsp.
Fresh Basil
Fresh Bread Rounds, lightly toasted
Directions:
Place the tomatoes on a baking sheet and toss with the oil. Sprinkle with salt
and pepper. Bake at 350°F for 30 to 40 minutes, or until very soft and tender.
Remove and cool slightly.
Place the cooled tomatoes in the bowl and add the garlic, olives and basil. Add a
few drops of oil if the mixture looks dry. Pulse on 1 for just a few seconds, or long
enough to roughly chop the vegetables together. Don’t over-blend.
Spoon the bruschetta on the bread rounds and serve. Makes about 12 servings.
Bowl
4-Blade Assembly
Bowl Lid
BL700C_30_IB_ENG_110330_1.indd 18-19
11-03-30 9:19 AM
