KitchenAid KHB2351 Manuel D'instructions page 20

Recipes
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
1 cup vanilla or chocolate
ice cream
3 tablespoons milk
1/4 cup chopped candy
or cookies*
1 / cups milk
1
2
2 tablespoons instant
coffee granules
1/3 cup Hot Fudge Sauce*
1-1 / cups ice cubes
1
2
†Model KHB2351 only
20
Hot Fudge Sauce
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
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
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.
Candy Ice Cream Freeze
In blending jar, place ice cream and milk. Insert blending
attachment into motor body. Blend at Speed 2-3
seconds. Add candy pieces; blend at Speed 2 using an up
and down motion for 10 to 15 seconds, or until smooth.
Yield: 1 serving.
* Try chocolate-coated caramel-peanut nougat bar,
chocolate-covered peanut butter cups, or other favorites.
Per serving: About 490 cal, 10 g pro, 59 g carb,
26 g total fat, 13 g sat fat, 65 mg chol, 240 mg sod.
Mocha Frappé
In blending jar, place all ingredients except ice. Insert
blending attachment into motor body. Blend at Speed 1-2
for 3 to 5 seconds to mix. Add ice cubes; blend at Speed
2-3 using an up and down motion for 10 to 15 seconds,
†
or until smooth and frosty.
Yield: 3 servings (1 cup per serving).
*Chocolate syrup may be substituted.
Per serving: About 220 cal, 6 g pro, 20 g carb,
13 g total fat, 8 g sat fat, 35 mg chol, 90 mg sod.
; blend 15 to 25 seconds, or until smooth.
†
/ teaspoons mint extract for vanilla.
1
2
for 5
†
†