KitchenAid KHB2351, KHB1231 Hot Fudge Sauce, Southern Sweet Potato Bake, Hot Fudge Mint Sauce

Recipes

Hot Fudge Sauce

1/2 cup sugar

1/3 cup unsweetened cocoa powder

1/8 teaspoon salt

3/4 cup whipping cream

6squares (1 oz. each) bittersweet chocolate

6tablespoons butter or margarine, cut into chunks

1tablespoon light corn syrup

1teaspoon vanilla

In blending jar, combine sugar, cocoa, and salt; set aside. In small saucepan, place cream, chocolate, and butter. Heat and stir over medium-low heat until chocolate is melted and mixture is smooth, about 5 minutes. Add chocolate mixture, corn syrup, and vanilla to cocoa mixture in blending beaker. Insert blending attachment into motor body. Blend at Speed 1 for 5 seconds. Increase to Speed 2-3†; blend 15 to 25 seconds, or until smooth. Serve over ice cream, strawberries,

or pound cake. Store covered in refrigerator. Yield: 16 servings (2 tablespoons per serving). Per Serving: About 170 cal, 1 g pro, 15 g carb,

12 g total fat, 8 g sat fat, 25 mg chol, 25 mg sod.

VARIATION

Hot Fudge Mint Sauce

Substitute 11/2 teaspoons mint extract for vanilla. Yield: 16 servings (2 tablespoons per serving).

Per Serving: About 170 cal, 1 g pro, 15 g carb,

12 g total fat, 8 g sat fat, 25 mg chol, 25 mg sod.

Southern Sweet Potato Bake

3pounds sweet potatoes or yams (about 3 to 4 large), washed and cut into quarters

1small onion, peeled and cut into wedges

Water

1 recipe Pecan Streusel Topping

1/2 cup butter or margarine, softened

1/3 cup packed brown sugar

1tablespoon grated orange peel, if desired

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg, if desired

1/2 cup fresh orange juice

3 eggs

In large pot, place potatoes, onion, and enough water to cover vegetables. Bring to a boil. Reduce heat; simmer, covered, 20 to 25 minutes, or until potatoes are very tender.

Meanwhile, prepare Pecan Streusel Topping as directed; set aside.

Drain potato mixture well; cool slightly. Discard onion; peel potatoes and return to pot. Add butter, brown sugar, orange peel (if desired), salt, cinnamon, and nutmeg (if desired), to potatoes.

Insert blending attachment into motor body. Blend at Speed 1-2†for 20 to 30 seconds, or until mixed.

Add orange juice and eggs; blend at Speed 1-2†for 15 to 20 seconds, or until mixed. Pour into greased 11x7x2-inch baking pan.

Top with Pecan Streusel Topping. Bake at 350°F for 45 to 55 minutes, or until puffed and knife inserted in center comes out clean.

Yield: 12 servings (1/2 cup per serving).

Per Serving: About 270 cal, 4 g pro, 31 g carb,

15 g total fat, 7 g sat fat, 80 mg chol, 170 mg sod.

20† Model KHB2351 only