Advertisement
1 cup (2S0mL) semi-sweet chocolate
bits
1 teaspoon (SmL) vanilla extract
1 cup (2SbmL) milk or heavy cream
1Vi cups (S7SmL) crushed Ice or 6
whole ice cuties
CHOCOLATE VELVET
Vi cup (125mL) cokj milk
2 envetopes unflavored gelatin
Vi cup (12SmL) milk, heated to boiling
1 egg
V k cup (SOmL) sugar
dash salt
Put cold milk and gelatin Into Osterizer blender container Cover and process at
STIR to soften gelatin. Remove feeder cap and add hot milk. Process until gelatin is
dissolved. If gelatin granules cling to container, STOP BLENDER, use a rubber
spatula to push them jnto the mixture. When gelatin is dissolved, add egg, sugar and
salt Replace feeder cap. Turn control to UQUEFY and add chocolate bits. Continue
to process until smooth, then add vanilla, milk or cream and ice. Continue to
process until ice is liquefied. Pour at once into individual serving dishes or 5-cup
( I V I liter) mold. Chill until fimi, about 15 minutes.
Yield: 6-8 sen/ings
GOLDEN CRUST ZUCCHINI RING
S cups (7S0mL) sifted fkMir
3 cups (7S0mL) sugar
2 teaspoons (10mL) iMking powder
1 teaspoon (SmL) twking soda
1Vi teaspoons (7mL) cinnamon
Vi teaspoon (2mL) salt
Sift dry ingredients into large mixer bowl. Put eggs, oil and zucchini Into Osterizer
blender container Cover and process 3 cycles at GRIND or until finely chopped.
Add to dry Ingredients, mix with electric mixer until well mixed. Stir in nuts. Pour into
well-greased 12-cup (3 liters), fluted tube pan. Bake in a preheated 300° F (150° C)
oven until done, about 1 Vi hours. Let cool 10 minutes; remove from pan and cool on
wire rack.
Yield: 1 cake (12-15 servings)
4 eggs
Vi cup (125mL) oil
5 cups (7S0mL) zucchini, cut tn 1-inch
(2.5 cm) cubes
1 cup (2S0mL) whole walnuts or
pecans
BLENDER CHEESE CAKE
IVs cups (400mL) graham cracker
crumbs
Vi cup (125mL) txitter or margarine,
melted
Vi cup (12SmL) boiling water
1 package (3 ounces or 84 g)
lemon gelatin
2 tablespoons (SOmL) lemon juice
2 cups (SOOmL) cottage cheese
1 container (10 ounces oir 280 g)
frozen whipped topping
Combine cracker crumbs and butter; mix well. Press into bottom of 7" x 11" (18 x 28
cm) pan. Set aside. Pour boiling water Into Osterizer blender container, add gelatin.
Cover and process at BEAT until gelatin is dissolved. Add lemon juice and 1 cup
(250mL) cottage cheese. Process at UQUEFY until smooth. Add remaining cottage
cheese and process until smooth. Pour into large mixer bowl. Add frozen whipped
topping and mix with electric mixer until smooth. Pour over graham cracker c r u s t
Cliill until s e t (This is ready for serving in minutes.)
NOTE: Ravor of gelatin may be varied. For an added treat spread pie filling over
cheese cake after It has s e t Refrigerate 1 hour Serve. If desired, 1 cup (250mL)
fresh fruit can be folded into the mixture before pouring into crust.
Yield: 10-12 sen/ings
Advertisement
