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INSTRUCTION AND
RECIPE BOOKLET
FPO
™
Power Advantage 7-Speed Hand Mixer HM-70
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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during operation to reduce risk of injury CONTENTS SAVE THESE to persons, and/or damage to the mixer. Important Safeguards. . . . . . . . . . . . . . . 2 6. Remove beaters fr om the mixer before Introduction . . . . . . . . . . . . . . . . . . . . . . 2 INSTRUCTIONS washing. Features and Benefits . . . . . . . . . . . . . . 3 7. Do not operate any appliance with a Use and Care . . . . . . . . . . . . . . . . . . . . . 4 damaged cord or plug or after the FOR HOUSEHOLD Quick Reference Gui
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2. LED Speed Display FEATURES Digital speed settings are easy to read. AND BENEFITS 3. One-Touch Speed Control 1. 220 Watts of Power Allows you to change speeds quickly 2. Powerful enough to easily cut through a while you are mixing. double batch of cookie dough or butter 3. 4. Exclusive Rotating Swivel Cord right out of the refrigerator. Unique swivel cord can be positioned 5. for comfortable right- or left-handed use. Maximum Comfort Balanced to do more work for you. The 5. Spatu
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Changing Speeds With the Beaters USE AND CARE Press the + button on the digital touchpad Speed 1 Inserting Beaters to increase the speed. Press the - button to • Ultra-slow mixing to combine and 1. Unplug mixer and set the power switch decrease the speed. aerate dry ingredients without splatter to the OFF position. Cleaning and Removing Beaters • Add nuts, chips, dried fruit to cookie 2. Insert beater with collar into the larger TM doughs/cake batters 1. Befor e cleaning the Power
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• Beat egg yolks until thick and light • For best results, use heavy cream, cold from the refrigerator, for whipped cream. Speed 7 • Whip egg whites • For best results, whip egg whites in a spotlessly clean stainless steel or glass mixing bowl. If available, use a RECIPES copper mixing bowl. • Chocolate chips, nuts, raisins, etc. can Mixing Tips be added using speeds 1 or 2 of your • Always read entire recipe and measure all hand mixer. ingredients before beginning the mixing process
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muffins, until lightly browned and springy CINNAMON MUFFINS DOUBLE CHOCOLATE GRAHAM to touch in the center. Serve warm with OAT COOKIES These tasty muffins are great for breakfast. Maple Orange Butter. Muffins may be You may add blueberries or chopped apple made ahead and frozen; thaw and warm Makes about 45 three-inch cookies for a fruit muffin. before serving. 1 cup graham cracker crumbs Nutritional information per serving Makes 12 regular or 24 mini muffins 1 cup rolled oats (regular,
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scoop) onto prepared baking sheets. Bake oven to 350°F. Line baking sheets with Preheat oven to 350ºF. for 9 to 11 minutes, or until set. Cool for 2 parchment or nonstick baking liner. Starting on Speed 1, cream butter and minutes on baking sheets, then remove to Place granulated and brown sugars in a brown sugar for about 30 seconds. wire racks to cool completely. medium bowl with butter. Cream using Increase to Speed 3 and mix for 3 minutes 1 Note: For a cookie with nuts, substitute Speed
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9-inch square, cover with plastic and CHOCOLATE ALMOND MOCHA CHOCOLATE CHIP refrigerate the dough for 1 hour or until BISCOTTI COOKIES it is easy to handle. Makes about 4 dozen Serve these delicious cookies with ice Preheat oven to 350ºF. Line a baking sheet cream for a special dessert or with a glass 1 with parchment paper or a nonstick bak- 2 ⁄2 cups unbleached, all-purpose flour of milk for a late night snack. 2 ing liner. Divide the dough in 3 pieces, and ⁄3 cup unsweetened cocoa pow
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1 In a large mixing bowl, cream butter and ⁄2 teaspoon cinnamon mixing for 15 seconds after each addition. 1 sugars on a low speed until light and Scrape the bowl. Add cornstarch, mix on ⁄4 teaspoon baking powder 1 fluffy, about 2 minutes. Add coffee/cocoa/ Speed 1, 20 seconds. Scrape the bowl. ⁄8 teaspoon salt water mixture, eggs and vanilla; gradu- Add half-and-half mixture and vanilla 1 large egg yolk ally increase to Speed 4 and mix until well extract; mix on Speed 2 until smooth and
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Cake is finished when cake tester comes 1 tablespoon finely chopped LEMON TEA LOAF out clean. orange zest 1 3 Yield: 1 loaf, sixteen ⁄2-inch slices ⁄4 cup fresh orange juice 1 While cake is baking, mix remaining ⁄4 cup 1 ⁄2 cup flavorless vegetable oil 3 cups unbleached, all-purpose flour of the lemon juice with sifted confectioners’ (or use a nut oil such as almond sugar until white and glossy; reserve. 2 teaspoons baking powder or walnut) 1 ⁄2 teaspoon salt Allow cake to rest about te
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pan and bake in the preheated oven for 60 remove and discard parchment. Place on MOCHA CAKE minutes, or until a cake tester comes out wire racks to cool completely. Frost with clean when tested. Invert the pan immedi- These moist layers can be made ahead Deep Mocha Frosting. ately onto a wire rack and let the cake cool and frozen. Frost several hours before completely in the pan upside down on the serving with Deep Mocha Frosting. DEEP MOCHA FROSTING 1 rack. This will take about 2 ⁄2 to 3 hou
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separate mixing bowl, place the remaining Spread enough mousse on the cake roll to CHOCOLATE MOUSSE 1 ® 1 ⁄2 cups of heavy cream and the Kahlua . cover the entire surface area (there may be CAKE ROLL Using the chef’s whisk whip the cream mousse left over). using Speed 4 until it holds firm peaks. Makes 12 servings Using the parchment on the long side as a Remove the chef’s whisk and insert For the mousse: guide, roll the cake into a log shape. beaters and carefully fold the whipped 12 oun
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pan well. Add enough flour to coat the confectioners’ sugar. Serve immediately beating an additional 30 seconds to cool buttered interior, being sure to tap the pan or at room temperature. slightly; set aside. and remove any excess flour. Place the Nutritional information per serving: In two separate mixing bowls, place the parchment circle at the bottom of the pan Calories 195 (42% from fat) • carb. 25g • pro. 5g mascarpone and heavy cream. With the and butter and flour it as well. • fat 1
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then turn out onto a wire rack to cool GÉNOISE COFFEE WHIPPED CREAM completely. Makes one 9-inch round cake, 12 servings Makes about 2 cups Nutritional information per serving: 2 Calories 146 (39% from fat) • carb. 19g • pro. 3g ⁄3 cup unbleached, all-purpose flour 1 cup heavy cream • fat 6g • sat. fat 3g • chol. 117mg • sod. 64mg 1 1 ⁄3 cup cornstarch ⁄4 cup confectioners’ sugar, sifted • calc. 14mg • fiber 0g 1 1 ⁄3 teaspoon baking soda ⁄4 teaspoon pure vanilla extract 1 3 large eggs ⁄4 cup
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Nutritional information per serving HERBED CHEESE ROASTED RED PEPPER AND (2 tablespoons, made with lowfat cream cheese): SUN-DRIED TOMATO DIP Calories 58 (69% from fat) • carb. 1g • pro. 3g Instead of purchasing expensive • fat 4g • sat. fat 3g • chol. 9mg • sod. 156mg herb-flavored cheeses, you can easily Serve this dip with crackers, bagel • calc. 35mg • fiber 0g prepare your own. chips or pita chips. Or, try it as a spread on sandwiches, or as a topping SMOKED SALMON SPREAD Makes about 2
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CUCUMBER YOGURT DIP GINGER SOY BUTTER GORGONZOLA BUTTER WITH MINT This butter gives an Asian twist to Serve a slice of this savory compound steamed vegetables, rice, or fish. butter on top of your favorite steak – it will This dip is ideal for both fresh vegetables melt and impart an incredible flavor. and grilled meats or chicken. Makes 1 stick of butter, 16 slices Makes 1 roll compound butter, 16 slices 1 Makes 3 cups ⁄2 cup unsalted butter, softened 1 1 ⁄2 tablespoon fresh ginger, peeled
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BALSAMIC VINAIGRETTE CREAMY BLUE PARMESAN PEPPERCORN DRESSING CHEESE DRESSING 1 Makes 1 ⁄2 cups This dressing is not only good on salads, This version is much lower in fat than 1 shallot, peeled and finely chopped but is a perfect spread for sandwiches, traditional blue cheese dressings. Try it (approximately 1 tablespoon) from smoked turkey to roast beef. It can as a dip for celery the next time you 1 ⁄4 cup balsamic vinegar be used as a dip for vegetables or even serve Buffalo Wings
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Nutritional information per serving (2 tablespoons): 1 teaspoon lemon juice MISO GINGER DRESSING Calories 158 (97% from fat) • carb. 1g • pro. 0g dash red pepper flakes • fat 17g • sat. fat 1g • chol. 0mg • sod. 80mg This dressing is wonderful to use to make 1 teaspoon honey (if eggplant • calc. 2mg • fiber 0g an Asian Slaw using shredded cabbage, seems bitter) bok choy, carrots, daikon, cucumbers and *Miso (Japanese fermented soybean paste) green onions, as well as Preheat oven to 400°F.
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® scoop all the flesh from tops. Scoop out BOURSIN TWICE-BAKED POTATOES 1 bottoms leaving a ⁄4-inch shell, reserving SMASHED POTATOES WITH PARMESAN potato skin shells. Place the potato pulp in 1 Makes 8 servings a large mixing bowl. Makes 4 cups / eight ⁄2-cup servings 8 baking potatoes (8 ounces each), Using Speed 3, add ricotta to potatoes 2 pounds red potatoes, scrubbed 1 ® scrubbed and mix for 1 minute. Add onions, mix on ⁄2 package Boursin cheese* (about Speed 2 for 1 to 2 minutes or
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Turn dough out onto lightly floured surface Preheat oven to 350°F. Butter an eight-cup PARMESAN PEPPER BISCOTTI and knead with your hands for a few soufflé dish well and coat with toasted WITH WALNUTS minutes. Cut dough into 2 equal pieces, ground walnuts; set aside. shaping each into 12x2x1-inch logs. Place These biscotti are a perfect companion Beat egg yolks using Speed 1 for 30 sec- on baking sheet with parchment. Beat final to a glass of red wine. onds; reserve. egg with 1 tablespoon
