Recipes - cont’d

English Toffee Cookies

Ingredients:

 

1 Cup

Butter, softened

1/2 Cup

Dark Brown Sugar, packed

1/2 Cup

Sugar

1 tsp.

Vanilla Extract

1

Egg Yolk

2 Cups

Cake Flour

Pinch

Salt

10 oz.

Milk Chocolate Candy Bar, melted

1/2 Cup

Almonds, chopped

Directions:

Place the softened butter, sugars, extract and egg yolk in the bowl and blend on 1 until smooth and creamy. Use a spatula to clean the sides of the bowl. Add the flour and salt. Blend again until smooth. Spoon the cookie dough onto a baking sheet that has been coated with cooking spray. Allow a 2-inch margin, as the dough will spread.

Lightly spread the chocolate over the dough and sprinkle the nuts over all. Bake at 350° for 15 to 20 minutes. Cool slightly and cut into small squares. Cool on a wire rack.

Makes about 24 cookies.

Bowl

Dough Blade Bowl Lid

Roasted Tomato & Olive Bruschetta

Ingredients:

 

4

Medium

Tomatoes, cored and quartered

2

Tbsp.

Extra-Virgin Olive Oil

1

Clove

Garlic, peeled

1/4 Cup

Black Olives, pitted

1 tsp.

Fresh Basil

 

 

Fresh Bread Rounds, lightly toasted

Directions:

Place the tomatoes on a baking sheet and toss with the oil. Sprinkle with salt and pepper. Bake at 350°F for 30 to 40 minutes, or until very soft and tender. Remove and cool slightly.

Place the cooled tomatoes in the bowl and add the garlic, olives and basil. Add a few drops of oil if the mixture looks dry. Pulse on 1 for just a few seconds, or long enough to roughly chop the vegetables together. Don’t over-blend.

Spoon the bruschetta on the bread rounds and serve. Makes about 12 servings.

Bowl

4-Blade Assembly

Bowl Lid

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Euro-Pro BL770 Recipes cont’d, English Toffee Cookies, Roasted Tomato & Olive Bruschetta, Cup Almonds, chopped, Medium

BL770 specifications

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