TSCDIST_Stand Mixer Manual 8/22/07 12:45 PM Page 19
Raspberry White Chocolate
Blondies
Serves 8
INGREDIENTS
1/2 cup margarine or butter, room temperature 1/2 cup dark brown sugar, firmly packed
1/2 cup granulated sugar
2 whole eggs, well beaten
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder 1 cup raspberry preserves
1 cup white baking chips
METHOD
1Preheat oven to 350°.
2Prepare a 9 x 13 baking pan by spraying well with nonstick cooking spray.
3In the bowl of stand mixer with flat beater attached,
thoroughly cream together butter and sugars. Add eggs, one at a time, mixing well.
4In a separate bowl, sift together flour, salt and baking powder.
5With mixer running, gradually add flour mixture to butter mixture.
6Pour batter evenly into prepared pan, spreading out well. Spoon raspberry preserves on top of batter. Sprinkle chips evenly around.
7Bake for
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Marshmallows
Makes 20 - 30
INGREDIENTS
1 cup cornstarch, divided
2 cups sugar
2 cups light corn syrup
1 cup water, divided
3 heaping tablespoons of unflavored gelatin
(or 7 individual packages of Knox unflavored gelatin) 4 large egg whites
2 tablespoons vanilla
1 teaspoon butter extract
METHOD
1Sift 1/2 cup of cornstarch onto a cookie sheet with raised edges. Set aside.
2In a small saucepan, combine sugar, corn syrup and 1/4 cup of water. Set aside.
3In bowl of stand mixer, dissolve gelatin into 3/4 cup water.
4Bring saucepan with sugar mixture to a boil. Over
5Place whisk on stand mixer. Add the syrup mixture to the gelatin and water mixture on low speed. Add the egg whites, followed by the vanilla and butter extract and whip on highest speed for approximately seven minutes or until the mixture has risen to the top of the bowl.
6Spread mixture onto
7While coating knife with cornstarch, cut into squares and store in an airtight container. Marshmallows will keep for up to 3 weeks.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
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