KitchenAid KSB560BF - Blender, Buttercup Instructions And Recipes Manual

KitchenAid KSB560BF - Blender, Buttercup Instructions And Recipes Manual Manual pdf 21 page image

18ENGLIsHSauce1⁄3 cup (80 mL) sugar1 tablespoon (15 mL)cornstarch1 cup (235 mL) water3⁄4 teaspoon (4 mL)grated lemon peel3 cups (710 mL) freshor frozen blueberries(do not thaw)Pancakes3 eggs3 cups (710 mL)buttermilk3 tablespoons (45 mL)vegetable oil3⁄4 teaspoon (4 mL)grated lemon peel31⁄3 cups (790 mL)all-purpose flour3 tablespoons (45 mL)sugar11⁄2 teaspoons (7 mL)baking powder11⁄2 teaspoons (7 mL)baking soda3⁄4 teaspoon (4 mL) salt1⁄4 teaspoon (1 mL)nutmeg11⁄2 cups (355 mL) freshor frozen blueberries(do not thaw)Place sauce ingredients in saucepan. Cook over mediumheat until mixture thickens, stirring constantly. Cool5 minutes. Pour mixture into pitcher. Cover and blend atSTIR about 5 seconds; scrape sides of pitcher if necessary.Blend at MIx about 10 seconds, or until smooth. Pourinto serving container. Rinse pitcher.Place eggs in pitcher. Cover and blend at STIR about5 seconds. Add buttermilk, oil, and lemon peel. Blend atMIx about 5 seconds. Add flour, sugar, baking powder,baking soda, salt, and nutmeg. Using PULSE feature,blend at MIx, pulsing 6 times, 2 to 3 seconds each time,or just until dry ingredients are moistened. By hand,gently stir in blueberries.Heat nonstick griddle to medium-high, greasing griddleif it is not nonstick. Pour scant 1⁄4 cup (60 mL) batter foreach pancake onto griddle, stirring batter occasionally todistribute blueberries. Cook until bubbles form on surfaceand edges become dry, 1 to 2 minutes. Turn; cook untilgolden brown on underside, 1 to 2 minutes. Serve withwarm blueberry sauce.Yield: About 12 servings (2, 4" [10 cm] pancakesand 1⁄4 cup [60 mL] sauce per serving).Per Serving: About 280 calories, 8 g protein,48 g carbohydrates, 6 g total fat, 1 g saturated fat,55 mg cholesterol, 280 mg sodium.Blueberry pancakes and sauce2 cup (475 mL) freshor frozen raspberries,thawed1⁄4 cup (60 mL) sugar1⁄3 cup (80 mL)raspberry vinegar1⁄4 cup (60 mL)vegetable oilPlace ingredients in pitcher. Cover and blend at STIRabout 15 seconds; scrape sides of pitcher if necessary.Blend at LIQUEFY 10 to 15 seconds, or until smooth.Serve over tossed green salads or fruit salads. Store inrefrigerator.Yield: 12 servings (2 tablespoons [30 mL] per serving).Per Serving: About 70 calories, 0 g protein,7 g carbohydrates, 4.5 g total fat, 0 g saturated fat,0 mg cholesterol, 0 mg sodium.Raspberry Vinaigrette Dressing