[. . . ] INSTRUCTION AND RECIPE BOOKLET
SMARTPOWER COUNTUP® 9-Speed Electronic Hand Mixer
HTM-9LB Series
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
TABLE OF CONTENTS
Important Safeguards. . . . . . . . . . . . . . . . . . . . . . . Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning. Keep hands, hair, clothing, as well as spatulas and other utensils away from beaters during operation to reduce risk of injury to persons, and/or damage to the mixer. Do not operate any appliance with a damaged cord or plug or after the appliance has malfunctioned or has been dropped or damaged in any way or is not operating properly. [. . . ] Use the chef's whisk to beat the egg white on speed 7 until frothy, about 25 seconds. Using speed 1, stir in the graham cracker crumbs and butter until crumbly in appearance, about 10 seconds. Press the graham cracker mixture firmly into the bottom and sides of the prepared pie plate. Bake in the preheated 350° F oven for 10 minutes; cool completely on a rack. Use the chef's whisk to blend the reduced yogurt and zest into the cooled sugar syrup on speed 1 until smooth, about 30 seconds. Use the chef's whisk to beat the heavy cream on speed 5 until moderately stiff, about 50 to 60 seconds. Using a large rubber spatula, fold the whipped cream into the chilled yogurt mixture. Chill at least 4 hours before serving.
Nutritional information per serving: Calories 243 (30% from fat) · carb. Lightly coat a 13 x 9 x 2-inch rectangular baking pan (15 cup) with cooking spray. Place the apples, lemon juice, brown sugar, cinnamon, nutmeg, and dried cranberries in a medium bowl. Add eggs and vanilla; mix on speed 3 until smooth and creamy, about 50 seconds. Add the flour mixture; mix on speed 1 until combined and smooth, 1 minute. Bake in the preheated oven for 55 to 60 minutes, until a tester inserted in the center comes out clean. Cool in pan on a wire rack for at least
Lightly coat a 9-inch pie plate with cooking spray. Place yogurt in a yogurt strainer or a sieve lined with a coffee filter; set over a bowl to drain until it measures 1-1/2 cups, about 1 hour.
11
Classic Yellow Cake
This is the basic yellow cake everyone remembers and loves, and is nearly as simple as making one from a package. Pair with Chocolate Fudge Frosting to make a great cake for any occasion. Makes two eight or nineinch layers or one 13 x 9inch rectangular cake 1-3/4 2 1/4 1/2 1-1/3 3 2/3 1 cups all-purpose flour teaspoons baking powder teaspoon salt cup unsalted butter, cut in 16 pieces cups granulated sugar large eggs cup evaporated fat free milk (not reconstituted) or whole milk tablespoon vanilla extract
then cream on speed 3 for 2-1/2 minutes, until light and fluffy. Add eggs one at a time, mixing on speed 2 for 20 seconds after adding each egg. Add flour mixture, milk, and vanilla on speed 1; mix until blended and smooth, 1 minute. Bake in preheated oven until a cake tester comes out clean when inserted in the center of the pan: 30 to 32 minutes for 8-inch layers; 25 to 28 minutes for 9-inch layers; 30 to 35 minutes for a 13 x 9-inch cake. Cool in pan for 10 minutes; loosen sides of cake from pans with a thin knife, then remove from pans and place on a wire rack; remove parchment. Cool completely before frosting.
Nutritional information per serving (cake with frosting): Calories 594 (37% from fat) · carb. [. . . ] Combine yolks, salt and pepper in a small bowl, insert standard beaters, and mix on Speed 1 until smooth, 30 seconds. While mixing on speed 1, add yolk mixture to sauce all at once and mix until well blended, 20 seconds. Place egg whites and cream of tartar in a large stainless or glass mixing bowl. Using the chef's whisk, beat on speed 7 until stiff peaks form, about 2-1/2 minutes. [. . . ]