Proctor-Silex 62507, Руководство пользователя

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9
Recipes
1 cup (237 ml) butter, room
temperature
3 cups (710 ml) sugar
6 eggs
1 teaspoon (5 ml) vanilla
1 teaspoon (5 ml) almond extract
(optional)
1 cup (237 ml) whipping cream
3 cups (710 ml) flour
Pound Cake
In a large mixing bowl, cream together butter and sugar on MEDIUM
speed. Add eggs, one at a time, and beat thoroughly after each addition.
Add vanilla and almond extract and continue mixing. Reduce speed to
LOW and alternately add cream and flour. Pour batter into a greased and
floured 10-inch (26-cm) tube pan. Bake for about 1 hour and 20 minutes at
325ºF (163ºC), or until tests done.
Wash potatoes and peel if desired. Cut into pieces the size of golf balls.
Place in saucepan and cover with water. Bring to a boil and let cook 15
to 20 minutes or until fork tender. Drain. Heat the evaporated milk. In a
mixing bowl, place potatoes, heated milk, butter, salt and pepper. Mix on
LOW speed until smooth. Serve immediately.
Makes 4 servings.
11⁄2 pounds (680 g) all-purpose white potatoes
5-ounce (142-g) can evaporated fat-free milk
1 tablespoon (15 ml) butter or margarine, room temperature
1⁄4 teaspoon (1.3 ml) salt
1⁄4 teaspoon (1.3 ml) pepper
Mashed Potatoes