Hamilton Beach Professional 63233 Manual De Instrucciones página 12

Recipes
Chocolate Velvet Layer Cake
Ingredients:
2 cups (473 ml) cake flour
1/2 cup (118 ml) unsweetened baking cocoa
2 teaspoons (10 ml) baking soda
1/4 teaspoon (1.2 ml) salt
10 tablespoons (148 ml) butter, room temperature
2 cups (473 ml) light brown sugar, packed
2 eggs
1 teaspoon (5 ml) vanilla
3/4 cup (177 ml) sour cream
3/4 cup (177 ml) cold brewed coffee
Directions:
Preheat oven to 350°F (180°C). In a small bowl, stir together flour,
cocoa, baking soda and salt. Set aside. Using flat beater, cream
butter and sugar on setting 4. Add eggs, one at a time, beating well
after each addition. Add vanilla. Reduce speed to setting 2. Add
half of flour mixture, then all of sour cream. Add remaining flour
mixture; then slowly pour in coffee. Mix on setting 2 for about 30
seconds. Turn off mixer and scrape sides and bottom of bowl. Turn
mixer on to setting 4 and mix until thoroughly blended. Divide
batter between 2 greased and wax paper-lined 9-inch (23-cm) round
cake pans. Bake 30 to 35 minutes or until tests done. Cool in pan
for 5 minutes; then remove from pans and cool on racks. Frost with
Bittersweet Chocolate Frosting.
Makes one 2-layer cake.
12
Bittersweet Chocolate Frosting
Ingredients:
1/3 cup (79 ml) butter, room
temperature
2 1/2 cups (591 ml) confectioners'
sugar
3/4 cup (177 ml) unsweetened
baking cocoa
Directions:
Using flat beater, beat butter on setting 4 until smooth. Add
confectioners' sugar and cocoa alternately with milk and continue
beating until smooth. Add vanilla and beat until smooth and blended.
Magic Cookies
Ingredients:
1 cup (237 ml) butter
1 cup (237 ml) sugar
1 cup (237 ml) light brown sugar
2 eggs
2 cups (473 ml) flour
1 teaspoon (5 ml) baking soda
1/2 teaspoon (2.5 ml) baking
powder
Directions:
Preheat oven to 350°F (180°C). With flat beater, cream together butter,
sugar and brown sugar at a medium setting until well blended. Mix in
vanilla and eggs. Reduce speed and gradually add flour, baking soda,
baking powder and salt mix until smooth. On a low setting, mix in
oatmeal, chocolate chips and coconut until well mixed. Drop rounded
spoonful onto ungreased cookie sheet. Bake on middle rack of oven
for 12 to 14 minutes.
Makes 3 dozen cookies.
1/4 cup (59 ml) milk
1 to 2 tablespoons (15 to 30 ml)
cold brewed coffee
1 teaspoon (5 ml) vanilla
1/2 teaspoon (2.5 ml) salt
2 cups (473 ml) oatmeal
1 tablespoon (15 ml) vanilla
12 ounces (340 g)
chocolate chips
1 1/2 cups (355 ml)
1 coconut