Maximatic RO-2002 instruction manual GRANNY’S Ginger Cookies, Makes, Almond Cinnamon Cookie Balls

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RECIPES

Baking Cookies [For Oven Baking Feature]

APPLE SAUCE COOKIES

 

Makes 36

 

1 lb.

Cooking apples, peeled, cored and diced.

3 Tablespoons

Water

½ Cup

Sugar

½ Cup

Butter or Margarine

1 Cup

All-purpose flour

½ Teaspoon

Baking Powder

¼ Teaspoon

Baking Soda

Pinch

Salt

½ Teaspoon

Ground Cinnamon

½ Cup

Chopped Walnuts

-Cook apples with the water in a covered saucepan over low heat until the apples are tender. Set aside and let cool slightly. Then purée in a food processor or blender, or mash with a fork. Measure out ¾ of a cup and set aside.

-Preheat the oven to 375°F. Grease a baking sheet. (Make sure the baking sheet is the right size to fit into the oven.)

-Cream together the sugar, butter or margarine in a medium sized bowl until thoroughly mixed. Beat in the reserved applesauce. Sift the flour, baking powder, baking soda, salt and cinnamon into the mixture and stir to blend. Fold in the walnuts.

-Drop small spoonfuls about the size of jawbreaker onto the prepared baking sheet. Place each about 2 inches apart to avoid sticking.

-Bake the cookies for 8-10 minutes or until they are golden brown. Transfer to a wire rack and allow to cook before serving.

(You may need to repeat the baking process for the remaining dough.)

GRANNY’S GINGER COOKIES

Makes 60

2 ½ Cups

All-purpose flour

1 Teaspoon

Baking Soda

1 ½ Teaspoons

Ground Ginger

¼ Teaspoon

Ground Cinnamon

¼ Teaspoon

Ground Cloves

½ Cup

Butter or Margarine

1 ½ Cups

Sugar

1

Egg, well beaten

4 Tablespoons

Black molasses

1 Teaspoon

Fresh lemon juice

-Preheat the oven to 325°F. Grease baking sheet. (Make sure the baking sheet is the right size to fit into the oven.)

-Sift the flour, baking soda and all the spices into a bowl. Set aside. (Continued on next page).

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-Cream together the butter or margarine and 2/3 of the sugar with an electric mixer.

-Stir in the egg, molasses and lemon juice. Add the flour mixture and mix in thoroughly with a wooden spoon to make a soft dough.

-Shape the dough into 1/4 “ balls. Roll the balls in the left over sugar and place them on the baking sheets about 2 inches apart.

-Bake for about 12 minutes or until the cookies are firm to the touch. Transfer to a wire rack and let cool before serving.

(You may need to repeat the baking process for the remaining dough.)

ALMOND CINNAMON COOKIE BALLS

Makes 15

1 ½ Cups

Ground almonds

1/3 Cup

Granulated sugar

1 Tablespoon

Ground Cinnamon

2

Egg Whites

Oil

For greasing

Confectioners’ Sugar or Powder Sugar for coating

-Preheat the oven to 350°F. Grease a baking sheet. (Make sure the baking sheet is the right size to fit into the oven.)

-Mix together the ground almonds, sugar and cinnamon. Beat the egg whites until they begin to stiffen and fold enough into the almond mixture to make a fairly firm dough. Wet hands with cold water and roll small spoonfuls of the dough into round balls. Place onto baking sheet.

-Bake for 15 minutes making sure that they remain soft on the inside. Too much baking time will result in hard and tough cookies. Remove the cookie balls from the baking sheet and set aside to cool.

-Sift the confections’ sugar or powder sugar onto a plate. Roll the cookie balls into the sugar, shaking off any excess.

(You may need to repeat the baking process for the remaining dough.)

BUTTERMILK COOKIE BISCUITS

Makes 15

1 ½ Cups

All-Purpose flour

Pinch

Salt

1 Teaspoon

Baking powder

½ Teaspoon

Baking soda

4 Tablespoons

Cold butter or margarine

¼ Cup

Buttermilk

-Preheat oven to 425°F. Grease a baking sheet. Sift the dry ingredients first into a bowl. Rub the butter or margarine in until the dough becomes crumbly.

-Gradually pour in the buttermilk, stirring with a fork until the mixture forms a soft dough. Roll dough out to about ½ inch thick. Stamp out 2 inch cookies with a cookie cutter. Place onto baking sheet and bake for 12-15 minutes until golden. Serve warm or at room temperature.

(You may need to repeat the baking process for the remaining dough.)

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Contents Warranty Limited WARRANTY* ONE 1 YearToaster Oven Important SafeguardsParts & Description RotisserieBroiling Chart Food WEIGHT/THICKNESS Doneness Time Using Your OvenRoasting Chart Food Temp Weight Time Roasting Broiling & BrowningBaking Rotisserie Chart Food Weight Temperature TimeRotisserie Toasting Grill & GriddleSteaming Keeping Food WarmCleaning Your Oven Royal Pork Roast Recipes Roasts For Oven Roast or RotisserieCherry-Glazed Pork Roast Cajun Pork RoastBalsamic Chicken Recipes Chicken For Oven Roast or RotisserieJamaican Chicken Spicy Cuban Rotisserie ChickenHoney-Apricot Glazed Ham Recipes Hams For Oven Roast or RotisserieApple Cider Glazed Ham Sugared HamRecipes Chicken For Oven Top Grill & Griddle Beef For Oven Top Grill & Griddle Recipes Seafood For Oven Top Grill & Griddle Grilled Mixed Vegetables Recipes Miscellaneous For Oven Top Grill & GriddleGrilled Peaches HAM and Cheese Griddle CakesAlmond Cinnamon Cookie Balls GRANNY’S Ginger CookiesMakes Buttermilk Cookie BiscuitsItsy Bitsy Cheesie Puffs For Oven Baking FeatureBacon Bread Twists Dill and Potato Biscuit Cakes

RO-2002 specifications

The Maximatic RO-2002 is a state-of-the-art Reverse Osmosis (RO) system designed to provide homes and businesses with clean, safe drinking water. This advanced purification system integrates cutting-edge technologies to ensure that users have access to high-quality water devoid of impurities, contaminants, and harmful chemicals.

One of the standout features of the Maximatic RO-2002 is its multi-stage filtration system. This system typically consists of five stages, each targeting specific contaminants. The initial stages utilize sediment filters to remove larger particles such as sand, dirt, and rust. Following this, activated carbon filters help eliminate chlorine, volatile organic compounds (VOCs), and unpleasant tastes and odors, ensuring that the water is not only safe but also palatable.

The heart of the Maximatic RO-2002 is its reverse osmosis membrane. This semi-permeable membrane is capable of filtering out 99% of dissolved solids, including heavy metals and harmful microorganisms. This stage of filtration is crucial, as it transforms ordinary tap water into ultra-pure water suitable for drinking, cooking, and even brewing beverages.

Another notable characteristic of the Maximatic RO-2002 is its efficiency. This model is designed to reduce water wastage, a common drawback of traditional RO systems. The enhanced design minimizes the ratio of waste water to purified water, making it an eco-friendly choice for conscious consumers.

Additionally, the system incorporates a built-in storage tank, allowing users to have a readily available supply of purified water. This tank usually has a generous capacity, ensuring that even during peak demand times, there is always purified water on hand.

Furthermore, the Maximatic RO-2002 is equipped with user-friendly features such as a digital display for monitoring filter life and system status. This feature allows users to maintain their unit easily and ensures optimal performance.

Overall, the Maximatic RO-2002 stands out in the crowded market of water purification systems for its advanced multi-stage purification process, efficient water usage, and user-centric design. It delivers on the promise of providing clean, safe, and delicious drinking water, making it an ideal choice for health-conscious individuals and families.