Hamilton Beach 60695 Mashed Potatoes, White Chocolate Cheesecake, Dark Chocolate Walnut Cake

840082000 Ev01.qxd 2/22/01 9:57 AM Page 9

Mashed Potatoes

11⁄2 pounds all-purpose	1 tablespoon butter or margerine,
white potatoes		room temperature
5-ounce can evaporated	1⁄4	teaspoon salt
fat-free milk	1⁄4	teaspoon pepper

Wash potatoes and peel if desired. Cut into pieces the size of golf balls. Place in saucepan and cover with water. Bring to a boil and let cook 15 to 20 minutes or until fork tender. Drain. Heat the evaporated milk. In mixing bowl, place potatoes, heated milk, butter, salt and pepper. Using beaters, Mix (8) until combined then increase to Whip Potatoes (10) until smooth.

White Chocolate Cheesecake

6 ounces white chocolate, chopped

2 cups vanilla wafer crumbs

1⁄4 cup butter or margarine, melted

1 tablespoon all-purpose flour

3⁄4 cup sugar

3 8-ounce packages cream cheese, room temperature

4 eggs

1 teaspoon vanilla extract

In top of a double boiler, over simmering water, melt white chocolate. Set aside and cool slightly.

In a small bowl, combine vanilla wafer crumbs and butter. Press onto bottom and up sides of 9-inch springform pan. Stir flour into sugar. In a large mixing bowl, using beaters, Beat (11) cream cheese. Add sugar/flour mixture and Blend (4) until smooth. Add eggs, one at a time, and Beat (11) until smooth. Add vanilla and melted chocolate and Mix (8). Pour into prepared pan. Bake in preheated 350°F oven for 45 to 50 minutes or until edges are set. Center will be shaky. Cool then refrigerate at least 4 hours before serving. May be prepared 1 to 2 days in advance.

Dark Chocolate Walnut Cake

Cake:	Glaze:
8 ounces semi-sweet baking chocolate	3 ounces semi-sweet baking chocolate
5 eggs, separated	1⁄4 cup milk
1 cup (2 sticks) butter or margarine
1 cup sugar
2 tablespoons flour
3 tablespoons unsweetened baking cocoa
1 cup finely ground walnuts

In the top of a double boiler, over simmering water, melt chocolate. Set aside and cool slightly.

Using beaters, beat the egg whites in a small mixing bowl on Egg Whites (14) until stiff but not dry. Set aside. In large mixing bowl Cream (5) butter and sugar until fluffy. Add egg yolks, one at a time. Reduce speed to Blend (4). Combine flour and cocoa, then add flour mixture to butter/egg mixture and mix until blended. Add melted chocolate and nuts. Reduce to Fold (1) and add half of beaten egg whites. Fold in remaining egg whites by hand. Pour mixture into greased and floured tube or bundt pan. Bake at 350°F for 50 minutes. The cake will not rise

to the top of the pan. A crust will form on the top but the center will be moist. Cool in pan 10 minutes then turn out onto cooling rack. The cake will fall. Let cool completely then drizzle with glaze.

To make glaze, combine chocolate and milk in a small saucepan over low heat.
Stir occasionally until melted, then spoon over top of cake, letting glaze drip	9
down sides.