KitchenAid KHB2561 Manuel D'instructions page 20

Recipes
Creamy Caesar Salad Dressing
S-Blade
1 large clove garlic,
peeled and halved
/ cup fresh lemon juice
1
4
1 pasteurized egg
1 teaspoon sugar
/ teaspoon salt
1
2
/ teaspoon
1
2
Worcestershire sauce
/ teaspoon coarsely ground
1
4
black pepper
1 inch anchovy paste or
anchovy, if desired
1 / cups extra virgin olive
1
4
or vegetable oil
/ cup shredded Parmesan
1
2
cheese
S-Blade
/ cup butter or margarine,
3
4
softened
/ teaspoon salt
1
8
3 / cups powdered sugar
1
2
1 teaspoon vanilla
2-3 / tablespoons milk or
1
2
half-and-half
20
In Blending Pitcher, place all ingredients except oil
and cheese. Insert S-Blade Bell Blade attachment into
Motor Body. Blend at Speed 1 for 10 to 15 seconds,
or until garlic is finely chopped. Gradually add oil
and cheese while blending at Speed 1 for 20 to 25
seconds, or until blended and creamy. Serve tossed
with romaine lettuce, if desired.
Yield: 12 servings (2 tablespoons per serving).
Per Serving: About 230 cal, 2 g pro, 1 g carb,
25 g total fat, 4 g sat fat, 20 mg chol, 210 mg sod.
/ fillet
1
2
Vanilla Buttercream Frosting
In deep, narrow bowl, place butter, salt, powdered
sugar, vanilla, and 2 tablespoons milk. Insert S-Blade
blending attachment into motor body. Blend at Speed
3 for 30 seconds. Increase to Speed 4–5;
blend 15 to 25 seconds, or until creamy, adding
additional milk if necessary and scraping bowl
as needed.
Yield: 12 to 16 servings (frosting for 2-layer
or 13x9x2-inch cake).
Per Serving: About 240 cal, 0 g pro, 35 g carb,
11 g total fat, 7 g sat fat, 30 mg chol, 25 mg sod.
VARIATION
Chocolate Buttercream Frosting
Add 2 ounces unsweetened chocolate, melted
and cooled, to prepared Vanilla Buttercream
Frosting. Blend at Speed 2 for 20 to 25 seconds,
or until well mixed.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per Serving: About 260 cal, 1 g pro, 36 g carb,
14 g total fat, 9 g sat fat, 30 mg chol, 30 mg sod.