Heritage ™ Series Recipes - Sunbeam MIXMASTER 2345 Instruction Manual

M M
I X
3 pounds (1.5 kg) white potatoes (about 6 medium) peeled and cut in chunks
6 ounces (170 kg) cream cheese cut in 1-inch (2.5 cm) cubes
1 cup (250 ml) sour cream
2 tablespoons (30 ml) butter or margarine
Cook potatoes in boiling water until tender. Drain. In large mixing bowl, beat potatoes until fluffy.
Add remaining ingredients. Continue to mix until smooth. Put potatoes in a lightly greased 2-quart
(2-liter) covered casserole dish. Refrigerate until ready to bake. Mashed Potato mixture may be
stored up to 3 days before baking.
To Bake
Preheat oven to 350°F (180°C). Dot potatoes with 1 tablespoon (15 ml) of butter or margarine.
Cover and bake for 30 minutes or until heated through.
2-1/2 cups (625 ml) all-purpose flour
1-1/2 cups (375 ml) sugar
1 tablespoon (15 ml) baking powder
1/2 cup (125 ml) shortening
Preheat oven to 375°F (190°C). Lightly grease and flour two 9-inch (23 cm) cake pans. Place all
ingredients in large mixing bowl and beat on low speed. As dry ingredients begin to incorporate
with wet ingredients, gradually increase speed. Beat at medium speed until smooth and fluffy.
Pour batter into prepared pans. Bake 25-30 minutes or until toothpick inserted in center comes
out clean. Cool and remove from pans.
1 cup (250 ml) cake flour
1-1/2 teaspoons (7 ml) cream of tartar
1 teaspoon (5 ml) vanilla extract
1/2 teaspoon (2 ml) salt
Preheat oven to 375°F (190°C). Sift flour and 3/4 cup of sugar together; set aside. In large mixer
bowl, beat egg whites, cream of tartar and salt at very high speed until foamy. Add remaining
amount of sugar, 1 tablespoon (15 ml) at a time, beating at a very high speed until meringue holds
® H
A ST E R E R I TA G E
M A
AKE HEAD
Y
ELLOW
H
EAVENLY
™ S
E R I E S
M P
ASHED OTATOES
C
AKE
2 eggs
1 cup (250 ml) milk
1-1/2 teaspoons (7 ml) vanilla extract
1 teaspoon (5 ml) salt
A F C
NGEL OOD AKE
3/4 cup (200 ml) sugar
1 cup (250 ml) sugar
1/2 teaspoon (2 ml) almond extract
1-1/2 cups (375 ml) egg whites (11-12 eggs),
at room temperature
14
R
E C I P E S
Yield: 12-16 Servings