sugar and 1 to 2 teaspoons of vanilla or other flavoring. Consistency will be that of a thickened, but not fluffy, whipped cream and is most appropriate for topping desserts or coffee drinks.
When using the blender to purée hot mixtures such as creamed soups and baby foods, strain the solids from the liquid, reserving the cooking liquid. Then place ½ to 1 cup of the reserved cooking liquid in the blender jar along with the cooked solids. Blend on Low first and then High, until desired consistency/purée is reached.
Allow hot foods to cool slightly before blending to prevent steam buildup, which may cause the lid to lift up from the blender jar.
Many recipes have large yields, but they can easily be halved if you desire a smaller amount.
Keep your blender out on the counter within easy reach and you will be surprised how often you will use it.
Keep ice cubes made of juices, yogurt, milk or fruit purées on hand to substitute for plain ice when making smoothies and frosty beverages to prevent diluting the drink.
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