User's Manual
Cleaning Your Mixer
1. Always unplug mixer from electrical
outlet and eject the attachments
before cleaning.
2. Wash attachments in hot, soapy
water; rinse and dry.
3. Wipe the mixer body and cord with a
clean, damp cloth.
NOTE: Do not use abrasive cleaners or
scouring pads.
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Recipes Check our Web site for more recipes.
Triple Chocolate Cookies
1
⁄4 cup (60 ml) flour
1
⁄4 cup (60 ml) unsweetened baking cocoa
1
⁄4 teaspoon (1.25 ml) baking powder
1
⁄8 teaspoon (.625 ml) salt
6 tablespoons (90 ml) butter,
room temperature
Combine flour, cocoa, baking powder, and salt in a medium bowl. Set aside. With
mixer, beat together butter, sugar and eggs at MEDIUM speed until smooth. Add
melted chocolate and continue mixing on MEDIUM speed until blended. Reduce
speed to LOW and add dry ingredients. Add chocolate chips and walnuts; mix well.
Drop by tablespoons onto cookie sheets, one inch apart. Bake at 350ºF (180ºC)
until cookies look dry and cracked, but feel soft when lightly pressed, about 11
minutes. Let cookies stand on sheet for 5 minutes. Transfer to racks and cool
completely. Makes about 2 dozen cookies.
Ginger Cookie Bars
3
⁄4 cup (175 ml) vegetable shortening
1 cup (250 ml) sugar
1
⁄4 cup (60 ml) molasses
1 egg
1
⁄2 (2.5 ml) teaspoon vanilla
2 cups (500 ml) flour
In a mixing bowl, combine shortening, sugar, molasses, egg, and vanilla. Beat on
MEDIUM speed until smooth. Add flour, baking soda, cinnamon, cloves, ginger,
and salt. Mix on LOW speed until blended. Spread in an ungreased 15x10x1-inch
(39x26x3 cm) baking pan. Bake at 375ºF (190ºC) for 12 minutes or until lightly
browned. Do not overbake. Cool on a wire rack before cutting. Makes about 4
dozen bars.
7 tablespoons (105 ml) sugar
2 eggs
8 ounces (225 g) semisweet baking
chocolate, melted and cooled
1 cup (250 ml) milk chocolate chips
1 cup (250 ml) chopped walnuts
2 teaspoons (10 ml) baking soda
1 teaspoon (5 ml) ground cinnamon
1
⁄2 teaspoon (2.5 ml) ground cloves
1
⁄2 teaspoon (2.5 ml) ground ginger
1
⁄2 teaspoon (2.5 ml) salt
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