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20
Recipes
Hot Fudge Sauce
1
/
2
cup sugar
1
/
3
cup unsweetened
cocoa powder
1
/
8
teaspoon salt
3
/
4
cup whipping cream
6 squares (1 oz. each)
bittersweet chocolate
6 tablespoons butter or
margarine, cut into chunks
1 tablespoon light corn syrup
1 teaspoon vanilla
In blending jar, combine sugar, cocoa, and salt; set
aside. In small saucepan, place cream, chocolate,
and butter. Heat and stir over medium-low heat
until chocolate is melted and mixture is smooth,
about 5 minutes. Add chocolate mixture, corn
syrup, and vanilla to cocoa mixture in blending
beaker. Insert blending attachment into motor
body. Blend at Speed 1 for 5 seconds. Increase
to Speed 2-3
†
; blend 15 to 25 seconds, or until
smooth. Serve over ice cream, strawberries,
or pound cake. Store covered in refrigerator.
Yield: 16 servings (2 tablespoons per serving).
Per Serving: About 170 cal, 1 g pro, 15 g carb,
12 g total fat, 8 g sat fat, 25 mg chol, 25 mg sod.
VARIATION
Hot Fudge Mint Sauce
Substitute 1
1
/
2
teaspoons mint extract for vanilla.
Yield: 16 servings (2 tablespoons per serving).
Per Serving: About 170 cal, 1 g pro, 15 g carb,
12 g total fat, 8 g sat fat, 25 mg chol, 25 mg sod.
Southern Sweet Potato Bake
3 pounds sweet potatoes or
yams (about 3 to 4 large),
washed and cut into quarters
1 small onion, peeled and cut
into wedges
Water
1 recipe Pecan Streusel Topping
1
/
2
cup butter or margarine,
softened
1
/
3
cup packed brown sugar
1 tablespoon grated orange
peel, if desired
1
/
2
teaspoon salt
1 teaspoon cinnamon
1
/
4
teaspoon nutmeg, if desired
1
/
2
cup fresh orange juice
3 eggs
In large pot, place potatoes, onion, and enough
water to cover vegetables. Bring to a boil. Reduce
heat; simmer, covered, 20 to 25 minutes, or until
potatoes are very tender.
Meanwhile, prepare Pecan Streusel Topping as
directed; set aside.
Drain potato mixture well; cool slightly. Discard
onion; peel potatoes and return to pot. Add butter,
brown sugar, orange peel (if desired), salt,
cinnamon, and nutmeg (if desired), to potatoes.
Insert blending attachment into motor body. Blend
at Speed 1-2
†
for 20 to 30 seconds, or until mixed.
Add orange juice and eggs; blend at Speed 1-2
†
for
15 to 20 seconds, or until mixed. Pour into greased
11x7x2-inch baking pan.
Top with Pecan Streusel Topping. Bake at 350°F for
45 to 55 minutes, or until puffed and knife inserted
in center comes out clean.
Yield: 12 servings (
1
/
2
cup per serving).
Per Serving: About 270 cal, 4 g pro, 31 g carb,
15 g total fat, 7 g sat fat, 80 mg chol, 170 mg sod.
†
Model KHB2351 only
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