16
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 ounces
Milk Chocolate Candy Bar, melted
1
/
2
Cup
Almonds, chopped
Directions:
Place the butter, sugars, vanilla extract and egg yolk in the bowl and pulse/blend
for 5 seconds for initial mixing. Use a spatula to clean the sides of the bowl and
pulse/blend for an additional 5 seconds until smooth and creamy. Add 1/2 cup of
flour and salt, pulse/blend for 15 seconds. Add the remaining flour and pulse for
15 seconds. Clean the sides of the bowl and pulse for an additional 10 seconds
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°F for 15 to
20 minutes. Cool slightly and cut into small squares. Cool on a wire rack.
40 oz. Bowl
Dough Paddle
Bowl Lid
Recipes - cont’d
Easy Pizza Dough
Ingredients:
1
/
4
oz. Pkg.
Dry Active Yeast
1 tsp.
Salt
1 tbsp.
Sugar
2
/
3
Cup
Water, warmed to 110-115°F
1
/
4
Cup
Canola Oil (substitute olive oil)
2 Cups
All-Purpose Flour
Directions:
Place the yeast, salt, sugar and water in the bowl. Pulse for 10 seconds. Add the oil
and flour and blend until the dough is smooth and no lumps remain. Transfer the
dough to a lightly-oiled bowl and cover. Let rise for about 1 hour.
Add sauce and toppings as preferred and bake at 425°F for 25-30 minutes, or
until the crust is lightly browned and the toppings and cheese are hot.
Makes 1 pizza crust.
40 oz. Bowl
Dough Blade
Bowl Lid
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11-10-07 1:20 PM
