Sunbeam 250-22 instruction manual Recipes for Your Blender, Espresso Mousse

RECIPES FOR YOUR BLENDER

Espresso Mousse

1/4 cup/50 ml cold water	1 Tbsp./15 ml sugar
2 envelopes unflavored gelatin	1/2 tsp./2 ml vanilla extract
1/2 cup/125 ml brewed espresso	1 cup/250 ml heavy cream
1/2 cup/125 ml boiling water	2 egg yolks
1 cup/250 ml semi-sweet	1-1/2 cups/375 ml ice cubes
chocolate morsels

Put cold water and gelatin into your Osterizer® Blender jar and let set 2 minutes; then add hot espresso and boiling water. Cover, vent feeder cap and process at PULSE until gelatin is dissolved. Turn unit to ON. With motor running, remove feeder cap, add chocolate morsels, sugar and vanilla extract. Continue processing until mixture is smooth. Add cream, egg yolks and ice, replace cap and continue processing until mixture begins to thicken. Pour at once into serving dishes. Let set 5 to 10 minutes before serving. Garnish with sweetened whipped cream and chocolate shavings.

Cream of Broccoli Soup

1 cup/250 ml water

1 package/10 oz. or 280 g frozen chopped broccoli

2 cups/500 ml milk

2 cups/250 ml processed cheese, cubed

2 chicken boullion cubes

1/2 cup/125 ml all-purpose flour 1 cup/250 ml half and half croutons for garnish

In a large saucepan, cook broccoli in 1 cup/250 ml water. (Do Not Drain)

Put milk, cheese cubes, boullion and flour into your Osterizer® Blender jar. Cover and process at ON. Add cheese mixture to broccoli. Add the half and half. Cook, stirring frequently, over medium heat until hot and until mixture thickens. Serve garnished with croutons.

Yield: 4 – 6 Servings

	Mayonnaise
1 egg	dash cayenne pepper
1/2 tsp./2 ml dry mustard	2 Tbsp./30 ml white tarragon vinegar
1/2 tsp./2 ml sugar	1 cup/250 ml salad oil
1/2 tsp./2 ml salt

Put eggs, seasonings, vinegar and 1/4 cup/50 ml of oil into your Osterizer® Blender jar. Cover and process at MED-HIGH speed. Immediately remove feeder cap and pour in the remaining oil in a steady stream. If necessary, STOP BLENDER, use rubber spatula to keep mixure around processing blades. Cover and continue to process. Store covered in the refrigerator up to 1 week.

Yield: About 1-1/4 cups/300 ml

Variation: For low-cholesterol Mayonnaise, use 2 egg whites instead of 1 whole egg. Process as above.

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