Hamilton Beach 840117600 Use And Care Manual page 11

840117600 ENv00.qxd 6/1/03 12:43 PM Page 11
"Soft" Peanut Butter Cookies
1 ⁄ cup vegetable shorting
2
1 ⁄ cup peanut butter
2
1 1 ⁄ cup light brown sugar
4
1 egg
Preheat oven to 275ºF. Using the flat beater attachment, beat shortening, peanut
butter, brown sugar, egg, and vanilla at a medium setting until well blended.
Reduce speed to low and gradually add dry ingredients until blended. Dough will
be crumbly. Roll 3 tablespoon-size portions of the dough into a ball. Place on
ungreased cookie sheet. Press to
overcook. Makes 16 cookies.
Divinity Fudge
2 ⁄ cup warm water
3
3 cups sugar
1 ⁄ cup light corn syrup
2
Combine water, sugar and corn syrup in saucepan. Stir thoroughly. Cook over
medium heat, stirring continuously, until the syrup mixture reaches 255°F.
Remove from heat. Beat egg whites until very stiff. Carefully pour the syrup
mixture slowly over the whites, mixing at a low speed until completely combined.
Increase mixer speed to speed 4 and continue to beat mixture until it loses
glassy appearance. Turn into an 8x8-inch buttered pan or drop by teaspoonfuls
on to wax paper.
Optional: Chopped or whole pecans, vanilla flavoring, shaved chocolate, flaked
coconut.
Pet Treats
1 cup oatmeal
⁄ cup or margarine
1
3
1 1 ⁄ cups hot water
4
1 ⁄ cup meat or tuna fish juice
4
(bullion may also be used)
Preheat oven to 350ºF. Pour hot water over oatmeal and margarine and let stand
5 minutes. With the dough hook attachment, mix in meat juice, powered milk,
cornmeal, and egg. Add and mix in the flour 1 cup at a time. After all three cups
of flour have been added, knead dough for 3 minutes, adding more flour if nec-
essary. Dough should be very stiff. Pat or roll dough to
into desired size. Place on a greased cookie sheet. Bake 50 minutes. Allow to
dry until hard. Makes 2 pounds of treats.
1 teaspoon vanilla
3 ⁄ teaspoon salt
4
1 1 ⁄ cups flour
2
1 teaspoon baking soda
1 ⁄ -inch thick. Bake 18 to 20 minutes. Do not
2
2 egg whites
1 ⁄ teaspoon salt
4
1 ⁄ cup powdered milk
4
3 ⁄ cup cornmeal
4
1 egg, beaten
3 cups whole wheat flour
1 ⁄ -inch thickness and cut
2
11