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Blendtec Mix n Blend II Manual

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7
wire rack.
White Bread
3 cups warm water
12 oz canned evaporated milk
¼ cup sugar
¼ cup vegetable oil
4 cups white flour
2 Tbsp instant yeast
5 -7 ½ cups white flour
2 tsp salt
Follow same directions given for Whole Wheat Bread.
Bake at 350 degrees Fahrenheit for approximately 30
minutes.
Old Fashioned Cinnamon Rolls
8-10 cups flour
1 cup non-fat powdered milk
1 cup instant mashed potato flakes
1 cup sugar
2 tsp salt
2 medium eggs
½ cup butter or margarine, melted
3 ½ cups warm water
2 Tbsp instant yeast
Cinnamon/Sugar Mixture (see right column)
Frosting (see right column)
Combine 2 ¾ cups flour, powdered milk, potato
flakes, sugar and salt in mixer bowl. Mix on speed 5
for 10 seconds. Add eggs, butter or margarine, and
water and mix 10 more seconds on speed 5. Add
the yeast and continue mixing on speed 5. Gradually
add remaining flour until dough clears the sides
of the bowl. Stop adding flour and press the Auto
Knead button.
Spread 2-3 tablespoons of vegetable oil on the
counter. Empty dough onto the oiled counter and let
rest for five minutes.
Divide dough into two pieces. Roll the first piece
into a rectangle 18” x 15”. The dough should be
about ⅜” -½” thick. Brush dough with 2 tablespoons
softened butter or margarine and sprinkle with ½ cup
cinnamon/sugar mixture.
From the longer edge, roll the dough and pinch to
seal the edge.
Cut 1 ¼ “ slices. Place on greased or parchment
covered pan. Repeat with the second portion of
dough.
Allow to rise 30-45 minutes in a warm area.
Bake at 350 degrees Fahrenheit for 15-20 minutes.
Allow to cool for 5 minutes before frosting.
Makes 30-36 cinnamon rolls.
Cinnamon/Sugar Mixture
½ cup brown sugar
½ cup white sugar
1 to 2 Tbsp cinnamon (to taste)
Place ingredients in blender and use the pulse button
to blend thoroughly.
Frosting
2 cups powdered sugar
3 Tbsp butter or margarine, softened
½ tsp vanilla or almond flavoring
3 to 4 Tbsp milk or cream
Mix with French Whisks on speed 3 for 30 seconds.
Adjust liquid or sugar to get desired consistency.
Mashed Potatoes
10 lbs. potatoes
Peel, cube and boil potatoes until soft. NOTE: If
they are not soft, they may cause damage to the
whisk assembly. Drain well. Place in mixing bowl.
With the French Whisks, mix on Speed 3 for 30-60
seconds. Add 1 cup of milk, 2 teaspoons salt, and ¼
cup butter or margarine. Use the WHIP cycle (under
the mixer menu), or select Speed 9 from the manual
controls and whip until fluffy (30-60 seconds). Blend
in one can of cream of mushroom or cream of
chicken soup for variety.
Meringue
2 med egg whites (thaw to room temperature)
¼ tsp cream of tartar
½ tsp vanilla
NOTE: It is important to thoroughly remove any
vegetable oil or grease which may be coating the
bowl from previous recipes. Wash the bowl, the
whisks and the spatula you will be using with hot
soapy water. Rinse well with hot water. You may add
1 teaspoon vinegar or lemon juice to the rinse water.
The acid will cut the grease.
Preheat oven to 350 degrees Fahrenheit.
Whip the egg whites and cream of tartar on speed 9
… 11 …


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