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
RoastedTomato&OliveBruschetta
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
BL771_30_BL771C_30_IB_ENG_121206_6.indd 19 12-12-06 11:23 AM
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