Sunbeam Beatermix Pro JM5900, User Manual

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Recipes Recipes
Chocolate Chip Cookies Makes approx 100
125g butter or margarine
¾ cup white sugar
²⁄³ cup brown sugar
2 eggs
1 teaspoon vanilla essence
2¼ cups plain flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
2 cups chocolate chips
1 cup chopped nuts
1. Preheat oven to 170°C and grease
oven slides.
2. Using a bowl, break up the shortening on
“LO” speed.
3. Increase speed and add sugars.
4. Add eggs, vanilla and cream until light
and fluffy on “HI” speeds.
5. Fold in sifted dry ingredients and mix
until well combined.
6. Using a spoon fold in the chocolate bits
and nuts.
7. Place teaspoonfuls of mixture on trays
and bake for 12-15 minutes or until
golden.
8. Allow to cool on wire racks. When cooled,
the cookies can be sandwiched together
with nutella and sprinkled with icing
sugar.
Quick Cup Cakes Makes 12
60g butter or margarine
1¼ cups S.R. flour
½ cup sugar
2 eggs
¼ cup milk
1 teaspoon vanilla essence
1. Preheat oven to 220°C and place patty
cases into patty tins and set aside.
2. Using a bowl, place all ingredients into
the bowl and beat until combined. Start
mixing on “LO” speeds, slowly increasing
to “HI” speed.
3. Place rounded dessert spoonfuls of batter
into the patty cases and bake for 12-15
minutes.
4. Allow to cool and decorate as desired.
Variations to this recipe:
Top the cake batter in the patty cases with
frozen berries before baking.
Serving suggestion:
When patty cakes are cooked drizzle with
icing sugar and top with a small eatable
decoration like marshmallows, or make
Butterfly cakes.
Butterfly cakes
Cut the tops off the patty cakes and cut
in-half. Top with a small spoonful of cream or
thick custard. Place cake halves back into
the centre of the cup cakes facing up to
create wings. Dust with icing sugar.
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Recipes
Foundation Butter Cake
125g butter or margarine
4 drops vanilla extract
¾ cup castor sugar
2 eggs
2 cups S.R. flour
1 cup milk
1. Preheat oven to 180°C and grease a
20cm round cake tin or similar.
2. Using a bowl, break up shortening on
‘LO’ speed 1, add vanilla and sugar, and
cream on speed 3 until light and creamy.
Approximately 2 minutes.
3. Add eggs one at a time beating well
between each addition.
4. Reduce to speed 1 and mix in sifted
flour and liquid alternately. Be careful
not to use high speeds as flour will go
everywhere! Mix for 3-4 minutes until
cake batter is rich, smooth, thick and
creamy.
5. Scrape batter into prepared tin. Bake for
30-35 minutes until golden brown.
Variations to this recipe:
Lemon or Orange Cake
Add the rind of one lemon or orange into the
cake batter, and or with the addition of butter
and sugar and fold 2 tablespoons of poppy
seeds into the cake batter makes an
interesting and tasty cake.
Coffee Crumble
Mix in 2 tablespoons of instant coffee powder
into the cake batter. On top of the cake
batter sprinkle with a mixture of 1 tablespoon
butter, 2 tablespoons plain flour, 2
tablespoons sugar, ½ teaspoon of cinnamon
and 2 tablespoons of instant coffee.
Chocolate Cake
60g unsweetened chocolate - melted and
combine with milk from the recipe above and
mix well into the cake batter before baking.
Marble Cake
Divide batter into 3, leave one plain, add
pink food colour to second portion and 2
tablespoons of cocoa, 1/8 teaspoon
bicarbonate of soda and 1 tablespoon milk to
the remaining cake batter. Drop spoonfuls of
alternate colours into a 20cm ring tin, or
place each coloured cake mixture into 3
separate tins and bake. Then cut into 2cm
thick fingers and sandwich together with the
fluffy frosting (recipe in icing section, page
10). As sandwiching fingers together create a
3x3 finger cake, decorate with extra frosting.
Berry Cake
Add 2 cups of fresh, frozen or canned mixed
berries to the top of the cake batter in tins
before baking. Make sure that berries are well
drained if canned.
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Recipes continued