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10
tIpS for perfeCtIng anY reCIpe:
maKe ahead maShed potatoeS
3 lbs (1.5 kg) white or golden potatoes, peeled and quartered
6 oz (170 gm) cream cheese, cut into 1-inch (2.5cm) cubes
1 cup (259 ml) sour cream
2 tbsp (30 gm) butter or margarine
In saucepan, cover potatoes with cold salted water. Cook till tender; drain. With flat beater, beat potatoes
until fluffy on speed 4. Add remaining ingredients and blend well; season to taste. Spoon potatoes into
buttered 2-quart (2 liter) glass baking dish. Cover and refrigerate up to 3 days.
TO BAKE: Dot potatoes with 1 tbsp butter. Bake, covered at 350° F (180° C) until hot, about 30 minutes.
TIP: When making mashed potatoes, to keep finished dish light and creamy, always beat potatoes until
fully mashed before adding additional ingredients.
Yield: 12 servings
• For best results, turn off mixer and lift beater to scrape bowl and beater with
rubber spatula occasionally as you mix and fold in ingredients.
• For best dough results, when preparing kneaded doughs do not use more
than 4 cups of flour.
• Do not use mixer above Speed 2 for yeast dough.
• When adding dry ingredients, turn off mixer and add as close to the sides of the bowl
as possible. To resume mixing, start at low and gradually increase speed to medium.
Combine all ingredients in mixer bowl. Beat with flat beater on speed 2 until blended.
Increase speed to 6 until light and fluffy. Spoon batter into 2 greased and floured 9-inch (23 cm)
round cake pans. Bake at 375° F (190° C) for 25 minutes or until cakes test done. Place pans on rack
for 10 minutes; unmold and let cool.
TIP: When preparing cakes and cookies that require creaming butter and sugar, begin at a low speed
and increase to speed 3 or 4 until butter mixture is light and lemon colored.
Yield: 12 servings
YelloW CaKe
2
½
cups (375 gm) unsifted all-purpose flour 2 large eggs
1
½
cups (318 gm) granulated sugar 1 cup (250 ml) milk
1 tbsp (12 gm) baking powder 1
½
tsp (7 ml) vanilla extract
½
cup (112 gm) butter, softened 1 tsp (6 gm) salt
reCIpeS
Combine sugar, butter and vanilla in mixer bowl. With flat beater, using speed 42, gradually add milk to
make desired consistency. Gradually increase to speed 11 and beat till light and fluffy.
Yield: enough to frost 8 or 9 (20 – 23 cm) inch 2 layer cake
3 cups (360 gm) confectioners’ sugar 1 tsp (5 ml) vanilla extract
½
cup (112 gm) butter or margarine, softened 3 to 4 tbsp (45-60 ml) milk
butter Cream froStIng
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