KitchenAid KHB2561CU, KHB2561OB Creamy Caesar Salad Dressing, Vanilla Buttercream Frosting

Recipes

Creamy Caesar Salad Dressing

S-Blade

1large clove garlic, peeled and halved

1/4 cup fresh lemon juice

1pasteurized egg

1teaspoon sugar 1/2 teaspoon salt

1/2 teaspoonWorcestershire sauce

1/4 teaspoon coarsely ground black pepper

1inch anchovy paste or 1/2 fillet anchovy, if desired

11/4 cups extra virgin olive or vegetable oil

1/2 cup shredded Parmesan cheese

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.

Vanilla Buttercream Frosting

S-Blade

3/4 cup butter or margarine, softened

1/8 teaspoon salt

31/2 cups powdered sugar

1 teaspoon vanilla

2-31/2tablespoons milk or

half-and-half

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.

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