KitchenAid KHB2561OB Use & Care Guide - Page 20

Recipes Creamy Caesar Salad Dressing S-Blade 1 large clove garlic, peeled and halved 1/4 cup fresh lemon juice 1 pasteurized egg 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon Worcestershire sauce 1/4 teaspoon coarsely ground black pepper 1 inch anchovy paste or 1/2 fillet anchovy, if desired 11/4 cups extra virgin olive or vegetable oil 1/2 c up shredded Parmesan cheese In Blending Pitcher, place all ingredients except oil and cheese. Insert S-Blade Bell Blade attachment into Motor Body. Blend at Speed 1 for 10 to 15 seconds, or until garlic is finely chopped. Gradually add oil and cheese while blending at Speed 1 for 20 to 25 seconds, or until blended and creamy. Serve tossed with romaine lettuce, if desired. Yield: 12 servings (2 tablespoons per serving). Per Serving: About 230 cal, 2 g pro, 1 g carb, 25 g total fat, 4 g sat fat, 20 mg chol, 210 mg sod. Vanilla Buttercream Frosting S-Blade 3/4 c up butter or margarine, softened 1/8 teaspoon salt 31/2 cups powdered sugar 1 teaspoon vanilla 2-31/2 tablespoons milk or half-and-half In deep, narrow bowl, place butter, salt, powdered sugar, vanilla, and 2 tablespoons milk. Insert S-Blade blending attachment into motor body. Blend at Speed 3 for 30 seconds. Increase to Speed 4-5; blend 15 to 25 seconds, or until creamy, adding additional milk if necessary and scraping bowl as needed. Yield: 12 to 16 servings (frosting for 2-layer or 13x9x2-inch cake). Per Serving: About 240 cal, 0 g pro, 35 g carb, 11 g total fat, 7 g sat fat, 30 mg chol, 25 mg sod. VARIATION Chocolate Buttercream Frosting Add 2 ounces unsweetened chocolate, melted and cooled, to prepared Vanilla Buttercream Frosting. Blend at Speed 2 for 20 to 25 seconds, or until well mixed. Yield: 12 to 16 servings (frosting for 2-layer or 13x9x2-inch cake). Per Serving: About 260 cal, 1 g pro, 36 g carb, 14 g total fat, 9 g sat fat, 30 mg chol, 30 mg sod. 20