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Cleaning Your Mixer
1. Always unplug mixer from electrical
outlet and eject the attachments
before cleaning.
2. Wash attachments in hot, soapy
water; rinse and dry.
3. Wipe the mixer body and cord with a
clean, damp cloth.
NOTE: Do not use abrasive cleaners or
scouring pads. To reduce the risk of
electrical shock, do not immerse the
mixer body in water at any time.
5
Recipes Check our Web site for more recipes.
Triple Chocolate Cookies
1
⁄4 cup flour
1
⁄4 cup unsweetened baking cocoa
1
⁄4 teaspoon baking powder
1
⁄8 teaspoon salt
6 tablespoons butter, room temperature
7 tablespoons sugar
Combine flour, cocoa, baking powder, and salt in a medium bowl. Set aside. With
mixer, beat together butter, sugar and eggs at MEDIUM speed until smooth. Add
melted chocolate and continue mixing on MEDIUM speed until blended. Reduce
speed to LOW and add dry ingredients. Add chocolate chips and walnuts; mix
well. Drop by tablespoons onto cookie sheets, one inch apart. Bake at 350ºF until
cookies look dry and cracked, but feel soft when lightly pressed, about 11
minutes. Let cookies stand on sheet for 5 minutes. Transfer to racks and cool
completely. Makes about 2 dozen cookies.
Ginger Cookie Bars
3
⁄4 cup vegetable shortening
1 cup sugar
1
⁄4 cup molasses
1 egg
1
⁄2 teaspoon vanilla
2 cups flour
In a mixing bowl, combine shortening, sugar, molasses, egg, and vanilla. Beat on
MEDIUM speed until smooth. Add flour, baking soda, cinnamon, cloves, ginger,
and salt. Mix on LOW speed until blended. Spread in an ungreased 15x10x1-inch
baking pan. Bake at 375ºF for 12 minutes or until lightly browned. Do not over-
bake. Cool on a wire rack before cutting. Makes about 4 dozen bars.
2 eggs
8 ounces semisweet baking chocolate,
melted and cooled
1 cup milk chocolate chips
1 cup chopped walnuts
2 teaspoons baking soda
1 teaspoon ground cinnamon
1
⁄2 teaspoon ground cloves
1
⁄2 teaspoon ground ginger
1
⁄2 teaspoon salt
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