10
11
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Ips
f
Or
p
erfeCTIng
a
nY
r
eCIpe
:
m
aKe
a
head
m
ashed
p
OTaTOes
3 lbs (1.5 kg) white or golden potatoes, peeled and quartered
6 oz (170 gm) cream cheese, cut into 1-inch (2.5cm) cubes
1 cup (250 ml) sour cream
2 tbsp (30 gm) butter or margarine
In saucepan, cover potatoes with cold salted water. Cook till tender; drain. With flat beater, beat potatoes
until fluffy on speed 4. Add remaining ingredients and blend well; season to taste. Spoon potatoes into
buttered 2-quart (2 liter) glass baking dish. Cover and refrigerate up to 3 days.
TO BAKE:
Dot potatoes with 1 tbsp butter. Bake, covered at 350° F (180° C) until hot, about 30 minutes.
TIP:
When making mashed potatoes, to keep finished dish light and creamy, always beat potatoes until
fully mashed before adding additional ingredients.
Yield: 12 servings
• For best results, turn off mixer and lift beater to scrape bowl and beater with
rubber spatula occasionally as you mix and fold in ingredients.
• For best dough results, when preparing kneaded doughs do not use more
than 4 cups of flour.
• Do not use mixer above Speed 2 for yeast dough.
• When adding dry ingredients, turn off mixer and add as close to the sides of the bowl
as possible. To resume mixing, start at low and gradually increase speed to medium.
Combine all ingredients in mixer bowl. Beat with flat beater on speed 2 until blended.
Increase speed to 6 until light and fluffy. Spoon batter into 2 greased and floured 9-inch (23 cm)
round cake pans. Bake at 375° F (190° C) for 25 minutes or until cakes test done. Place pans on rack
for 10 minutes; unmold and let cool.
TIP:
When preparing cakes and cookies that require creaming butter and sugar, begin at a low speed
and increase to speed 3 or 4 until butter mixture is light and lemon colored.
Yield: 12 servings
Y
ellOW
C
aKe
2
1/2
cups (375 gm) unsifted all-purpose flour
2 large eggs
1
1/2
cups (318 gm) granulated sugar
1 cup (250 ml) milk
1 tbsp (12 gm) baking powder
1
1/2
tsp (7 ml) vanilla extract
1/2
cup (112 gm) butter, softened
1 tsp (6 gm) salt
r
eCIpes
r
eCIpes
Combine sugar, butter and vanilla in mixer bowl. With flat beater, using speed 2, gradually add milk to
make desired consistency. Gradually increase to speed 6 and beat till light and fluffy.
Yield: enough to frost 8 or 9 (20 – 23 cm) inch 2 layer cake
3 cups (360 gm) confectioners’ sugar
1 tsp (5 ml) vanilla extract
1/2
cup (112 gm) butter or margarine, softened
3 to 4 tbsp (45-60 ml) milk
b
uTTer
C
ream
f
rOsTIng
h
eavenlY
a
ngel
f
OOd
C
aKe
1 cup (120gm) unsifted cake flour
1
1/2
tsp (6 gm) cream of tartar
1
¾
cup (289 gm) granulated sugar
1/2
tsp (3 gm) salt
1
1/2
cup (375 ml) egg whites, (10 to 12)
1 tsp (5ml) vanilla extract
at room temperature
1/2
tsp (2
1/2
ml) almond extract
Sift together cake flour and
¾
cup sugar; set aside. In mixer bowl, with flat beater, beat egg whites,
cream of tartar and salt on speed 3 to soft peaks. Increase speed to 6 and gradually add remaining
1 cup sugar till stiff peaks form. Sift
¼
flour mixture over egg whites and fold in gently, using a rubber
spatula. Add both extracts with last batch of flour. (Do not over mix.) Spoon into ungreased 10-inch
(25 cm) tube pan. Gently cut through batter with small metal spatula or knife to eliminate air bubbles.
Bake on lowest rack of oven at 350° F (180°C) until top of cake springs back when lightly touched.
Immediately invert pan and let cool completely. To remove, loosen sides of cake with small metal
spatula.
TIP:
When preparing cakes and cookies that require creaming butter and sugar, begin at a low speed
and increase to speed 3 or 4 until butter mixture is light and lemon colored.
Yield: 12 servings
b
ITTersWeeT
C
hOCOlaTe
f
rOsTIng
2 cups (240gm) confectioners’ sugar
2 tbsp (28 gm) butter, softened
2 squares (1 oz, ea) unsweetened chocolate,
1 tsp (5 ml) vanilla extract
cut into small pieces
¼
cup (60 ml) hot milk
In mixer bowl, with flat beater, combine sugar, chocolate, butter and vanilla. Gradually add milk and
beat on speed 4 until desired consistency. Increase speed to 5 and beat until beat till light and fluffy.
Yield: about 1 cup
1 cup (250 ml) milk
3 tbsp (38 gm) granulated sugar
⅓
cup (84 ml) water
1 pkg (2
¼
tsp) active dry yeast
2 tbsp (30 gm) unsalted butter
1
1/2
tsp (8.5 gm) salt
3 cups plus 2 tbsp (450 gm) unsifted bread flour
In small saucepan, combine milk, water and butter; heat to luke warm (110° to 115° F). Using dough
hook, combine 2 cups flour, sugar, yeast and salt on speed 2 until blended. Add milk mixture and mix
until fully blended, about 2 minutes. Add remaining flour,
1/2
cup at a time, and beat on speed 2 until
mixture leaves the sides of the bowl. Gradually increase speed to 4 and knead dough 5 to 7 minutes
till smooth and elastic.
Turn dough out onto lightly floured board and shape into a ball. Place in large greased bowl,
turning to coat top of dough. Cover and let rise in draft free place until doubled, about 1 hour.
Punch dough down and roll into 12 by 8-inch rectangle. Starting at short end, roll up tightly.
Pinch edges to seal and turn ends under. Place in greased 9 x 5 x3-inch loaf pan. Cover and let rise
till doubled, about 30 minutes.
Bake at 400° F for 30 minutes or until bread sounds hollow when tapped on bottom.
Remove from pan and cool on wire rack at least 2 hours.
Yield: 1 loaf of bread
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lassIC
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hITe
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read
FPSBSM3481-033_14EFM1.indd 11-12
28/03/14 9:31 AM
