1 Ice Cream Maker with Candy Crusher BONUS Includes Ice Cream Recipes for Delicious Desserts Models #520, 5202, 5203, 5205, 520 IMPORTANT! Please keep these instructions and your original box packaging. INSTRUCTIONS FOR PROPER USE AND CARE
2 IMPORTANT SAFEGUARDS When using this electrical appliance, safety precautions should always be observed, including the following: Read all of the instructions before using. Close adult supervision must be provided when this appliance is used by or near children Avoid any contact with moving parts. Fingers, hair, clothing, etc. should be kept away during operation. Using attachments not recommended or sold by Keystone Manufacturing Co., Inc. may cause hazards. Do not operate with a damaged cord or plug. If the appliance is not working as it should, has been dropped or damaged, left outdoors or dropped into water, do not use it and return it to the manufacturer for proper service and replacement or repair. Always unplug before cleaning and removing parts. For indoor use only. Do not place near hot gas or electric burner. Do not let cord contact hot surface, including the stove. Keep utensils out of the canister while in use to reduce the risk of harm to persons or to the ice cream maker. SHARP OR METAL UTENSILS OR OBJECTS SHOULD NOT BE USED ON THE INSIDE OF THE CANISTER. They can scratch or damage it. Rubber or wooden utensils may be used when the ice cream maker is off. Portable - Do not let cord hang over edge of table or counter Do not clean with metal scrubbing pads. Pieces can break off the pad and short-circuit electrical parts, creating a possibility of an electrical shock. To protect against electrical shock, do not immerse plug, cord or motor base in water or any other liquid. Do not use an extension cord with this ice cream maker. However, if one is used, it must have a rating equal to or exceeding the rating of this appliance. The ice cream maker is for household use only. The ice cream maker should not be used for other than the intended use. The ice cream maker has a polarized plug (one blade is wider than the other). This plug will fit in a polarized outlet only one way, as a safety feature. Reverse the plug if the plug does not fit fully in the outlet. Contact a qualified electrician if it still does not fit. Do not attempt to defeat this safety feature. SAVE THESE INSTRUCTIONS
3 Lid Mixing Paddle Base FEATURES AND FUNCTIONS Your new Deni Ice Cream Maker with Candy Crusher allows you to create a variety of frozen treats: hundreds of ice cream flavors, sorbets, sherbet, frozen yogurt, margaritas, even your favorite frozen drink in 5 to 30 minutes, depending on the coldness of your canister! Handle Notches The following features come with the Deni Ice Cream Maker with Candy Crusher: 2 Candy Crusher Top Clear-Vue Lid Motor Base Hidden Cord Storage Stir Paddle Canister Candy Crusher Dispenses crushed candy into your favorite ice cream. Top Can be used on the clear view lid or the canister. Clear-Vue Lid You can easily add ingredients through the opening in the lid without turning the machine off. Canister Thorough and even freezing is provided by the liquid inside the walls. The double insulated walls keep the cylinder bowl cold longer, for best freezing results. Motor Base The 40 watt, high performance motor base requires minimal counter space. Anti-slip rubber feet keep the ice cream maker in place during use. Hidden Cord Storage Adjusts to needed length and keeps countertops neat by keeping excess cord out of the way.
4 BEFORE FIRST USE. Remove all packing materials and literature. 2. Wash the canister, lid, paddle, and candy crusher in warm soapy water. Rinse and dry all parts thoroughly. NEVER immerse motor base in water or any other liquid. NEVER clean any parts in a dishwasher. FREEZING THE CANISTER Before making frozen desserts, it is very important that the canister be properly frozen. The ice cream maker features a double insulated bowl that requires thorough freezing. We recommend placing the canister upright in the back (coldest part) of your freezer. Make sure the canister is washed and thoroughly dried. For best results, wrap canister in a plastic bag and place in the freezer. The length of time necessary to properly freeze the canister depends on the temperature in your freezer. Freezing is approximately 8 hours, depending on freezer temperatures ranging from -30 C/-22 F to -7 C/+0 F. Shake the canister to ensure a properly frozen bowl. The canister should have no liquid moving inside. If you hear liquid, it is not frozen. Keep your canister in the freezer when not in use so you can create frozen desserts anytime. HOW TO OPERATE. Place canister in the freezer for 8 hours, (see Freezing the Canister on this page). 2. Follow the recipes in our instruction booklet. Almost any frozen dessert recipe can be used providing it does not make more then 4 cups of liquid. 4 cups will make 2 quarts of ice cream. 3. Prepare the ingredients (see pages 7-5). 4. Take the canister out of freezer and place on motor base. The canister should be used immediately after removal from freezer because it will begin to thaw once placed in room temperature. 5. Place the paddle inside the canister. Be sure the round side of the stir paddle faces up (photo on page 2). 6. Lock the lid onto the motor base. The tabs on the bottom of the lid should line up with the indentations in the motor base. This ensures that the lid is locked into place. When placing the lid on the motor base, the stir paddle should fit into the lid. 7. Turn the On/Off dial to the right (on position). It is important to turn the unit on first before pouring in the mixture. The canister rotates while the stir paddle remains stationary. 3
5 8. Slowly pour the mixture in the top opening of the lid. It is at this time that you leave the machine on for about 5 30 minutes (time varies, depending on the coldness of the ingredients and/or canister), or until mixture becomes the desired thickness. If making ice cream, your result should be a soft, custard-like ice cream. 9. When the frozen dessert is ready, make sure the unit is off. Remove the lid and the mixture from the bowl with a plastic spoon or plastic scoop. Do not use metal utensils or metal objects in the canister. 0. Ice cream will be a custard like ice cream. If you prefer hard ice cream, place ice cream in an air tight container, then place in the the freezer and allow it to set until it reaches your desired hardness. It is recommended to remove the frozen dessert from canister and place in an airtight, freezer safe container. If the frozen dessert is left in the canister with the top on in the freezer, it should only be for a short period of time (less than 30 minutes) or the frozen dessert will freeze to the canister and possibly damage the canister. NOTE: Continually check the ice cream mixture while the unit is on. HOW TO OPERATE WITH CANDY CRUSHER. Place candy bars in freezer until cold. Do not put soft chocolate in the crusher. 2. Break candy bars into smaller pieces before putting in the crusher. Pieces should be about inch or less. 3. When your ice cream is almost done (about 5 mins left) position the candy crusher base in the opening on top of the clear-vue lid so it fits snug. 4. Place the mixing paddle into the candy crusher base. 5. Put the lid on the candy crusher making sure the notches (see pg. 2) line up properly, securing the lid. 6. Place the handle over the arm of the mixing paddle that comes up through the lid. 7. Place the candy into the candy crusher. Some candy works best when placed on it s side. Do not over fill the candy crusher, it will not have room to be crushed. Fill both sides of the candy crusher. 8. Begin turning the handle clockwise. Place your hand on the lid to keep in place. The candy will be crushed up and mixed into the ice cream as the stir paddle continues to mix the ice cream. The result will be finely chopped candy or cookies. 4
6 HINTS AND TIPS Read all the instructions and save for future reference. Cool all cooked recipes in the refrigerator before using. Flavors will be stronger before freezing. For better results, drain your yogurt. For best results, chill nuts, fruits, alcohol, and garnishes before adding to the frozen treat. Generally these products are added at the end of the freeze cycle. For pre-cooked recipes, make the mixture one day before. This will allow it to cool completely and increase in volume. Chilling recipes will produce better results. Recipes that do not require cooking are best made with an electric mixer to increase the mixture s volume. Cream, sugar, eggs, and milk are the most common ingredients in ice cream. Substitutions with similar ingredients may be used depending upon your preference. For example, any type of cream can be used, however, there will be a difference in color, texture and flavor. The richer the cream you use, the richer the results. Heavy cream contains about 36% fat, which is the richest. Whipping cream, coffee (light) cream and half-and-half contain approximately 30%, 8%, and 0% fat respectively. 4 oz. of egg substitute is equivalent to two eggs. When using or adding eggs or egg substitute in any of our recipes, we recommend heating/cooking the recipe mixture. Artificial sweeteners can be used in place of sugar; however, they should be added when the mixture is cool, at most, room temperature. If sugar is dissolved by heat in a recipe, omit this process when using a sugar substitute. Instead, add sweetener into the mixture until it is thoroughly dissolved. Adding one small egg white will volumize most mixes. If a recipe calls for alcohol, add it last, about one to three minutes before the end of the freezing process. Otherwise, the alcohol may stop the freezing process. The taste of sorbets is largely affected by the ripeness and sweetness of fruit or juice. For tart fruit, add sugar or omit sugar if fruit is very ripe. Once frozen, the sorbet or other frozen desserts will taste less sweet than the mixture. Long-term storage of homemade ice cream in the freezer should be done in airtight freezer-safe containers. Ice cream and other frozen dessert mixtures stay fresh in the refrigerator for several days. However, they should be mixed well minutes before being added to the canister. Mixture will increase in volume during the freezing process; therefore, pour no more than 4 cups mixture into the canister. 5
7 6 CANDY CRUSHER HINTS AND TIPS Make sure chocolate is cold before putting in candy crusher. Cookies, chocolate bars, chocolate filled candy, peanut butter filled candy bars and pieces, and chocolate malt candy balls can be used in the candy crusher. Do not put nuts (almonds, peanuts, etc.) in candy crusher Do not put hard candy or gummies in candy crusher. Do not put fruit in candy crusher. Do not put hot fudge or syrup in candy crusher. Do not put soft or melted candy in candy crusher. All parts are dishwasher safe. CLEANING INSTRUCTIONS Clean the canister, paddle, lid and candy crusher with warm soapy water. Only the candy crusher, can be put on the top rack in the dishwasher to clean. Use a damp cloth to clean the motor base. Never immerse the motor unit, plug or cord in water or in any other liquid. Never place the canister in freezer if it is still wet. Make sure all parts are dried thoroughly. Never store plastic parts in freezer. TROUBLESHOOTING ICE CREAM DID NOT BECOME A SOFT CUSTARD. The canister must be frozen properly. Check the temperature in your freezer. If it is higher than -7 C /0 F lower it. If you cannot lower the freezer temperature, the ingredients should be as cold as possible. Put mixture in the freezer for hour until the mix starts to crystallize. Then pour mixture into ice cream maker. UNIT STARTED AND THEN STOPPED. Take the canister off of the motor base and turn on the unit. If it works, the unit wasn t turned on before adding the mix. Pour mix into the canister AFTER the unit is turned on. THE PADDLE ISN T TURNING. Only the canister turns. The paddle should remain stationary.
8 FROZEN DESSERT RECIPES The following recipes are for 2 qts. Note: quart of liquid makes 2 qts. of frozen dessert. TIP: Use the Basic Vanilla Ice Cream recipe as a base for creating your own favorite ice cream flavors. As an example, to make a fruit ice cream, decrease the cream or milk by one cup and add one cup of pureed fruit to the basic vanilla ice cream recipe. NOTE: The ice cream s texture and taste may change depending on how rich of a cream you use. Basic Vanilla Ice Cream cup of sugar cup half and half (or milk) 2 cups heavy cream 2 tsp. vanilla. Combine egg substitute, sugar, and vanilla in a mixing bowl or blender. 2. Add cream and half and half (or milk). 3. Mix well and chill thoroughly. 4. Follow standard instructions on page 3. Banana Orange Frozen Yogurt 6-oz carton (2 cups) vanilla yogurt cup orange juice 4 cup light corn syrup 4 cup milk cup mashed banana. In a mixing bowl, combine all the ingredients, mix well and chill thoroughly. 2. Follow standard instructions on page 3. Blackberry Sorbet 3 cups fresh blackberries 2 cup water 2 3 cup sugar 2 cup orange juice 2 egg whites. Over medium heat, in a saucepan, combine blackberries with water and sugar. 2. Stir until sugar is dissolved. 3. Puree, then chill thoroughly. 4. Beat egg whites until soft peaks form. 5. Add orange juice to the blackberries. 6. Whisk in egg whites. 7. Follow standard instructions on page 3. 7
9 Chocolate Frozen Yogurt 2 cups plain or vanilla flavored yogurt cup sour cream 4 cup light corn syrup 3 4 cup sugar cup baking cocoa (to taste). Combine all ingredients in a mixing bowl and beat well. 2. Chill thoroughly. 3. Follow standard instructions on pg. 3. Chocolate Chip Frozen Yogurt 2 cups plain or vanilla flavored yogurt cup sour cream 4 cup light corn syrup 3 4 cup sugar tsp. vanilla cup mini chocolate chips. Combine first five ingredients in a mixing bowl and beat well. 2. Chill thoroughly. 3. Follow standard instructions on pg Fold in chocolate chips at end of freezing process. Chocolate Ice Cream cup of heavy cream cup half and half or milk cup sugar 2 teaspoon vanilla cups baking cocoa (for taste). Combine cocoa and sugar in a mixing bowl, processor, or blender and mix. 2. Add eggs and vanilla to the mixture and blend well. 3. Add cream and half and half. 4. Beat well and chill thoroughly. 5. Follow standard instructions on pg NOTE: Egg substitute can be added to a mix without cooking for those who are concerned about eggs,you may also eliminate the eggs. If any recipes in this book are to be used by a diabetic or persons with other afflictions, please consult your doctor before using.
10 Chocolate Peanut Butter Ice Cream cup of heavy cream cup half and half or milk cup sugar 2 teaspoon vanilla cups baking cocoa (for taste) cup peanut butter. Combine cocoa and sugar in a mixing bowl, processor, or blender and mix. 2. Blend in peanut butter and eggs. 3. Add cream, half and half and vanilla. 4. Beat well and chill thoroughly. 5. Follow standard instructions on pg. 3. Espresso Ice 3 tbsp. instant espresso or 4 tbsp. regular instant coffee powder cups boiling water tbsp. vanilla extract 3 4 cup sugar. Dissolve coffee in boiling water. 2. Stir sugar into coffee until dissolved. 3. Stir in vanilla extract. 4. Chill thoroughly. 5. Follow standard instructions on pg Serve with a dollop of whipped cream and a sprinkle of cocoa. Fat Free Peach Ice Cream 2 cups evaporated skim milk cup pureed ripe peaches 2 tsp. plain gelatin 6 oz. fat-free cream cheese tsp. vanilla cup sugar 2 tsp. cinnamon 4 tsp. ground all spice 4 tsp. ground cloves 4 tsp. grated nutmeg. To soften gelatin, place 2 cups of milk in a small saucepan and sprinkle the gelatin over the surface. Allow 3 minutes for gelatin to absorb into the mixture, warm the milk and stir the mixture to completely dissolve. 2. Combine remaining ingredients in a blender or food processor. Mix well. Add the milk/gelatin and continue processing to ensure proper mixing. 3. Chill thoroughly and follow standard instructions on pg. 3. 9
11 Fat Free Chocolate Ice Cream 3 cups evaporated skim milk tsp. vanilla extract 2 tsp. plain gelatin cup sugar 2 to 3 4 cup baking cocoa (to taste) Note: Combine cocoa and sugar before adding to recipe to facilitate easy mixing of the cocoa.. To soften gelatin, place 2 cups of milk in a small saucepan and sprinkle the gelatin over the surface. Allow 3 minutes for gelatin to absorb into the mixture, warm the milk and stir the mixture to completely dissolve. 2. Combine remaining ingredients in a blender or food processor. Mix well. Add the milk/gelatin and continue processing to ensure proper mixing. 3. Chill thoroughly. 4. Follow standard instructions on pg. 3. Fat Free Pineapple Frozen Yogurt 3 4 cup evaporated skim milk 4 tbsp. pineapple juice 2 tsp. plain gelatin 2 2 cup vanilla fat- free yogurt tbsp. orange zest cup sugar dash salt. To dissolve gelatin, place 3 4 cups of milk in a small saucepan and sprinkle the gelatin over the surface. Allow 3 minutes for gelatin to absorb into the mixture, warm the milk and stir the mixture completely to dissolve. 2. Combine remaining ingredients in a blender or food processor. MIx well. Add the milk/gelatin and continue processing to ensure proper mixing. 3. Chill thoroughly. 4. Follow standard instructions on pg. 3. French Chocolate Mint Ice Cream 3 egg yolks cup sugar 3 cup cocoa cups milk 2 cups cream tsp. vanilla 2 tbsp. mint extract. Beat milk and egg yolks together. 2. Blend in sugar. 3. In a saucepan,cook over medium heat, stirring constantly, until thick enough to coat the spoon. 4. Remove from heat and gently sift cocoa and add mint into the mixture. 5. Beat well until blended. 6. Cool, then add cream and vanilla. 7. Mix well and refrigerate overnight. 8. Follow standard instructions on pg. 3. 0
12 French Vanilla Ice Cream 3 eggs cup of sugar 2 cups milk 2 cups cream 2 tsp. vanilla. Beat eggs and milk together in a large saucepan. 2. Add sugar and cook over low heat, stirring constantly until thickened (approx. 0 minutes). 3. Mixture should coat the spoon. 4 Cool, then add cream and vanilla. 5. Mix well and refrigerate overnight. 6. Follow standard instructions on pg. 3. Frozen Margaritas 2 3 cups of water 2 cup lime juice 3 4 cup triple sec 2 3 cup tequila. Combine first two ingredients. 2. Follow standard instructions on pg When complete, add triple sec and tequila and serve. Frozen Pina Colada 8-oz can cream of coconut 2 2 cups sweetened pineapple juice 2 cup dark rum. Combine first two ingredients. 2. Follow standard instructions on pg When complete, add rum and serve. Fruit Sorbet 3 cups fruit (such as strawberries, raspberries, blueberries or fresh pineapple) 2 cup sugar cup water. Combine ingredients in a processor to puree the fruit. 2. Follow standard instructions on pg. 3.
13 Lemon Ice 2-oz. can frozen lemonade concentrate 3 cups of water 2 cups of sugar. Combine water and sugar in a small saucepan. Simmer to dissolve sugar, cool. 2. Mix ingredients in a mixing bowl, processor, or blender. 3. Follow standard instructions on pg. 3. Lemon Sherbet cup frozen lemonade concentrate 3 cups milk 2 cup sugar 2 tbsp. grated lemon rind egg white. Combine all ingredients and stir until sugar dissolves & mixture appears curdled. 2. Follow standard instructions on page 3. Ice Cream Sandwiches Pre-baked cookies 2 per sandwich, select large 2 2 to 3 diameter, soft texture cookies work best. Freeze cookies before filling. Filling Prepare ice cream of choice. Firm up in freezer before assembling sandwiches. Assembling Spread about 2 thick layer of ice cream on one cookie. Top with a second cookie. If desired, roll the sandwiches in toasted coconut or sprinkles. Storage Individually wrap frozen cookies and freeze. 2
14 Low Fat Non-Dairy Mango Freeze 3 cups non-dairy creamer 2 tsp. plain gelatin 2 cups very ripe mango puree 3 4 cup sugar tsp. vanilla. In a small saucepan, sprinkle the gelatin over 2 cups of non-dairy creamer. Warm the mixture (do not allow to boil) to dissolve the gelatin, stirring if necessary. 2. Add remaining ingredients and mix well in a blender or food processor. 3. Chill thoroughly. 4. Follow standard instructions on pg. 3. Low Fat Non-Dairy Strawberry Freeze 3 cups non-dairy creamer 2 tsp. plain gelatin 2 cups pureed strawberries 3 4 cup sugar tsp. vanilla. In a small saucepan, sprinkle the gelatin over 2 cups of non-dairy creamer. Warm the mixture (do not allow to boil) to dissolve the gelatin, stirring if necessary. 2. Add remaining ingredients and mix well in a blender or food processor. 3. Chill thoroughly. 4. Follow standard instructions on pg. 3. Pina Colada Sherbet 2 cups milk cup crushed pineapple 2 tbsp. non-fat dry milk 2 tbsp. dark rum cup coconut milk dash salt can (0 oz.) piña colada mix, partially defrosted. In a blender or food processor, combine ingredients until milk is dissolved. 2. Cover and chill thoroughly. 3. Follow standard instructions on pg. 3. 3
15 Pineapple Ice 2 oz. can frozen pineapple concentrate 3 cups water cup of sugar. Combine sugar and water in a small saucepan. Simmer to dissolve the sugar. Cool. 2. Mix all ingredients in a mixing bowl, blender or food processor. 3. Follow standard instructions on pg. 3. Pistachio Ice Cream 2 3 cup unsalted, shelled pistachios 2 oz egg substitute 3 4 cup sugar 2 cups whipping cream cup milk 4 tsp. almond extract tsp. vanilla extract. In a blender or processor, combine nuts, egg and milk. 2. Blend until nuts are finely chopped. 3. Mix in remaining ingredients. 4. Follow standard instructions on pg. 3. Variation:. Substitute pecans or walnuts for pistachios. 2. Substitute 3 4 cup maple syrup for sugar. Raspberry Ice Cream Ingredients 2 cups heavy cream cup half and half or milk cup sugar tsp. vanilla cup raspberry puree. Combine eggs, sugar, and vanilla in a mixing bowl and beat well. 2. Beat in raspberry puree. 3. Add cream and half and half (or milk). 4. Beat well and chill thoroughly. 5. Follow standard instructions on pg. 3. NOTE: Strawberries, blueberries or black berries can substitute for raspberries. 4
16 Strawberry Cheesecake Ice Cream 2 cup half & half (or milk) 8 oz. cream cheese 2 cups heavy cream 2 tsp. vanilla cup pureed strawberries cup sugar. Beat eggs and sugar in a mixer, blender or processor until thick and cream colored. 2. Add milk, cream, vanilla and cream cheese. Mix thoroughly. 3. Add strawberries and mix well. 4. Follow standard instructions on pg. 3. Sugar Free Black Walnut Ice Cream 2 cups heavy cream dash salt cup half & half 5 tsp. sweetener (or to taste) tbsp. vanilla 2 cup finely chopped black walnuts* 8 tsp. black walnut extract or 2-3 drops almond extract. Mix all ingredients in a food processor or blender, except for nuts. 2. Mix thoroughly. 3. Cover and chill thoroughly. 4. Follow instructions on page Add nuts at end of freezing process. * Toasted almonds, pecans, hazelnuts and macadamia nuts can be substituted. Sugar Free Raspberry Sherbet 2 cups milk 3 cups raspberry puree 3 cup non-fat dry milk 2 tsp. artificial sweetener 2 tsp. plain gelatin 2 tbsp. triple sec or grand mariner or tbsp. orange zest + 3 tbsp. orange juice. In a small saucepan, add milk, sprinkle gelatin over surface to soften. Warm slightly until gelatin is dissolved, stirring if necessary. 2. Add dry milk and mix thoroughly. Add remaining ingredients. Mix completely. 3. Chill thoroughly. 4. Follow standard instructions on page 4. Note: Because of the addition of the alcohol, it is necessary to be sure the mix is well chilled before placing in the ice cream maker, and freezing canister is as close to -20 F as possible. 5
17 CUSTOMER SERVICE If you have any questions or problems regarding the operation of your Deni Ice Cream Maker with Candy Crusher, call our customer service department toll free: Monday through Friday 8:30 a.m. to 5:00 p.m. (Eastern Standard Time) -800-DENI-822 or us at Deni by Keystone Manufacturing Company, Inc. ONE-YEAR LIMITED WARRANTY Your Deni Ice Cream Maker with Candy Crusher is warranted for one year from date of purchase or receipt against all defects in material and workmanship. Should your appliance prove defective within one year from date of purchase or receipt, return the unit, freight prepaid, along with an explanation of the claim. If purchased in the U.S.A. or other country, please send to: Keystone Manufacturing Company, Inc. 33 Norris Street, Buffalo, NY If purchased in Canada, please send to: Keystone Manufacturing Company, Inc., 5 Cushman Road, St. Catherines, Ontario L2M 6T4. (Please package your appliance carefully in its original box and packing material to avoid damage in transit. Keystone is not responsible for any damage caused to the appliance in return shipment.) Under this warranty, Keystone Manufacturing Company, Inc. undertakes to repair or replace any parts found to be defective. This warranty is only valid if the appliance is used solely for household purposes in accordance with the instructions. This warranty is invalid if the unit is connected to an unsuitable electrical supply, or dismantled or interfered with in any way or damaged through misuse. We ask that you fill in the details on your warranty card and return it within one week from date of purchase or receipt. This warranty gives you specific legal rights. You may also have other rights which vary from state/province to state/province Keystone Manufacturing Company, Inc. All rights reserved.
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Gluten-Free Baking: Tips & Recipes From the National Foundation for Celiac Awareness Webinar: Holiday Special: Gluten-Free Baking Featuring Chef Richard Coppedge, Jr., CMB, Professor, Baking and Pastry
PEANUT BUTTER PIE Dianne Gonya Blend ½ jar (15oz.) of peanut butter with ½ large container of cool Whip. Add two Butter Fingers. Pour into graham cracker crust and refrigerate. JELLO DESSERT Dianne Gonya
The Creative Homemaking Guide to Cake Recipes by Rachel Paxton ABOUT CREATIVE HOMEMAKING: Visit Creative Homemaking for all of your homemaking needs. Creative Homemaking offers cleaning hints, a recipe
Chocolate Chip Cookies Kathi Lipp (Recipe may be halved): 2 cups butter 4 cups flour 2 tsp. baking soda 2 cups granulated sugar 2 cups brown sugar 5 cups blended oatmeal (measure oatmeal and blend in blender
Using BiPro in your recipes? SAVE $3.00 on your next purchase of BiPro using the promo code BERRY16. Limit one use per customer. Minimum order of $29.99 required for promotion. Order at BiProUSA.com or
Microwave Candy & More A special microwave candy class with a twist on some old favorite recipes and some new ones you will family and friends! Microwave Candy & More Earn even more free gifts! Host Name
1 st Place Jenny Huffman Kimberton Community Fair Chester County, PA Chocolate Raspberry Upside Downs 3/4 cup butter 3/4 cup powdered cocoa 1 1/4 cups sugar 2 tsp vanilla extract 2 eggs 1/2 cup white daisy
Mixed Green Salad with Blueberry Vinaigrette Recipe provided by Christina Ilarazza, Central Market Cooking Staff 1 medium shallot, minced 1 teaspoon fresh garlic, minced 1 cup fresh blueberries ½ cup white
ICE CREAM MAKER ATTACHMENT INSTRUCTIONS Model KICA This attachment is designed exclusively for use with all KitchenAid household stand mixers. -800-54-6390 Details Inside FOR THE WAY IT S MADE. Hassle-Free
Blueberry Almond Whole Grain Muffins What could be better than a blueberry muffin? Answer: These delicious and whole grain blueberry muffins! I found that these also taste really good the next day, unlike
TIPS AND TRICKS 1) If the white gelatin base becomes translucent, it means that the gelatin is either too hot or in need of titanium. 2) Freezing the gelatin will retain the shape but change the texture
Pumpkin Corn Soup This soup has tasty spices and a beautiful color. Try garnishing it with fresh cilantro. 1 large onion, chopped 1 medium sweet red pepper, chopped 2 Tbsp. olive or canola oil 2 cups fresh
#300041 Name: Hour: VIDEO WORKSHEET Review: Part One After watching Baking Fundamentals: Cookies, Bars, & Cakes, answer the following questions. 1. Where did the term cookie come from? 2. What were cookies
Breville Customer Service Centre Australian Customers Mail: PO Box 22 Botany NSW 2019 AUSTRALIA Phone: 1300 139 798 Fax: (02) 9384 9601 Email: Customer Service: firstname.lastname@example.org New Zealand Customers
Peanut Butter Blossom Cookies 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup creamy peanut butter 1/2 cup butter or margarine, softened 1 egg 1 1/2 cups of all-purpose flour 3/4 tsp baking
Charleston Alzheimer s Association 50 Shades of Purple Sugar Cookie Sandwiches 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking power 1 cup softened butter 1 1/2 cups white sugar
Rainworth State School s Tuckshop Homebaking Recipe Ideas Booklet Please email email@example.com if you have any questions regarding these recipes. Happy baking! Anzac Biscuits 1 cup plain flour
Holiday Cookie Competition December 2013 Winning Cookie Recipes Raspberry-Loganberry Sugar Cut-out Cookies (First Place in Decorated Category) From the Kitchen of: Hilary Ungaro of Cheektowaga, NY (makes
UVA Nutrition Services UVA Digestive Health Center High Calorie Gluten Free (GF) Diet Tips for increasing calories in your diet: Do not skip meals. Add snacks between your meals and at bedtime. Keep foods
Basic vanilla muffins recipe Ingredients: 2 cups self-raising flour 1 cup sugar 1/2 tsp salt 1 egg 3/4 cup milk 1/3 cup vegetable oil 1 tspn vanilla extract Method: Preheat oven to 180 C. Line a 12 cup
Simply Delicious. Deliciously Simple. As America s most trusted brand of sweetened condensed milk, Eagle Brand has been helping bakers make indulgent desserts and delicious treats for over 150 years. Often
Sugar Cookies 1 heaping cup lard 1 1/3 cups sugar 2 eggs - well beaten 1 cup canned milk (evaporated) or ½ and ½ 5 cups flour 4 teaspoons baking powder ¼ teaspoon salt 2 teaspoons vanilla Mix flour, baking
DOUBLE GREEN SMOOTHIE 1 ½ cup unsweetened non-dairy beverage, such as almond, rice or soy 2 dried apricots or 4 pitted dates 1 banana 1 cup chopped kale leaves 1 cup baby spinach leaves 1/2 cup fresh or
SPM-2 PLEASE READ THESE INSTRUCTIONS CAREFULLY AND RETAIN FOR FUTURE REFERENCE. CONGRATULATIONS You are now the proud, new owner of a SMART PLANET Mini SUPERPRETZEL Soft Pretzels Maker with Melting Pod
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