need some recipes..

[EarlyBird]

so i got a new mixer for xmas. its a pretty cool one, http://images.netshops.com/mgen/digimarc.ms?img=master:LER916.jpg&h=300&w=300
ill tell you. i wanted this thing sooo bad and now that i have it, i have made like 3 boxed cakes, but have NO idea of what else to make. anyone have good recipes for these, maybe homemade mashed or anything?
i have some dessert recipes, but nothing im dying to try :( i want to surprise fh this week with something good to eat

[NurseLau84]

I got a Kitchen Aid stand mixer for my bridal shower! They're awesome! Here are a few recipes that looked really yummy:


Garlic Mashed Potatoes
Serves 4 to 6.
2 heads garlic
1 tbsp olive oil
1¾ lbs potatoes, peeled and quartered
1¾ tsp salt, divided
1 cup whipping cream
¼ cup unsalted butter
¼ freshly ground black pepper


Preheat oven to 350ºF
Cut top ¼ inch off garlic. Drizzle with oil and wrap in foil. Roast in oven until tender and golden brown, about 45 mins. Remove from oven and let cool, unwrapped. When cool enough, squeeze from the bottom to eject cloves into small bowl. Set aside.
Place potatoes in large saucepan and cover with water. Season with 1 tsp salt and bring to boil over medium-high heat. Reduce heat and simmer, uncovered, about 20 mins. Drain and return potatoes to pan over medium heat for a moment to dry them out.
In small saucepan, heat whipping cream, butter and roasted garlic over medium heat until butter melts and cream is steaming. Keep warm.
Transfer potatoes to mixer bowl. Attach flat beater, set to Speed 2 and mix until potatoes just mashed. Slowly add cream mixture, ¾ tsp salt and pepper; mix until just creamy. Return to pan to warm and stiffen over low heat.

Ham and Cheddar Soufflé
Serves 4
2 tbsp grated parmesan cheese
2½ tbsp unsalted butter
3 tbsp all-purpose flour
1 cup hot milk
½ tsp salt
¼ tsp cayenne pepper
Freshly ground pepper
4 egg yolks
5 egg whites
1 cup coarsely shredded sharp cheddar cheese
½ cup finely chopped ham


Preheat oven to 400ºF
Butter 8 inch soufflé dish
Cover bottom and sides of soufflé dish with grated Parmesan. Double thickness of buttered foil to make a collar that rises 3 inches over rim of dish. Secure with metal paper clip.
In medium saucepan, melt butter over medium heat. Add flour and stir for 2-3 mins. Remove from heat, add hot milk and whisk vigorously to blend. Return to heat and cook, stirring with spoon, about 3 mins. Whisk in salt, cayenne and black pepper. Remove from heat. Whisk in egg whites one by one. Transfer to large bowl.
Put egg whites in mixer bowl. Attach whip, set to Speed 6 and whip to stiff peaks. Scoop ¼ of egg whites into yolk mixture and stir with spoon. Using spatula, rapidly fold in remaining egg whites, alternating with scoops of ham and cheese.
Pour into prepared dish and place in oven. Reduce heat to 375º F and bake for 25 to 30 mins.
Cinnamon Rolls

1 package (1/4 ounce) active dry yeast
1 c warm fat-free milk (110-115 degrees)
3 T canola oil
1 T sugar
1 t salt
2 1/2 to 2 3/4 c flour
--------------
3 T dark corn syrup
3 T packed brown sugar
2 t ground cinnamon
1/8 t nutmeg
1/4 c raisins
GLAZE:
1/2 c confectioners' sugar
1/4 t vanilla extract
1 - 2 t fat-free milk

Put the first 5 items plus 2 cups of flour in the mixer and mix with dough hook. Add enough flour to form a ball. Knead for about 3-4 more minutes. Cover (I usually just put the pour shield on) and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; roll into a 12 inch by 10 inch rectangle. Carefully spread corn syrup over dough to within 1/2 inch of edges. In a bowl, combine the brown sugar, cinnamon and nutmeg; sprinkle over corn syrup. Sprinkle with raisins. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut flat in a 9 inch round baking pan coated with nonstick cooking spray. Cover and let rise in a warm place until doubled, about 40 minutes. (I usually cover mine with saran wrap and stick it in the fridge overnight.)

Bake at 350 for 25 to 30 minutes or until golden brown. Cool on a wire rack. For glaze, in a bowl, combine convectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over cinnamon buns. Yield: 1 dozen

One bun equals 193 calories, 4 g fat (trace saturated fat), trace cholesterol, 218 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.


Banana Bread
1 loaf

Ingredients:
3 Bananas mashed
1 cup Sugar
1 Egg
1 1/2 cup Flour
1 tsp. Baking soda
1 tsp. Salt
1/4 cup Melted butter
1/2 scoop Sour cream
1/2 cup Walnuts (optional)

Directions:
1. Add sugar and egg to mashed bananas.
2. Combine the rest of dry ingredients and add to prior mixture.
3. Add melted butter and sour cream. (optional walnuts)
4. Bake at 350° for 1 hour.
Scones:

2 cups all-purpose flour
2 tbs sugar
2 teas baking powder
1/2 teas salt
1/3 cup soft butter
2 eggs
1/2 cup heavy cream
1 teas water

Place flour, sugar, baking powder, salt, and butter in mixer bowl. Using flat beater turn to mix for about 30 seconds.

Add 1 egg and cream beat for 30 more sec or until soft dough forms. Knead dough 3 times on lightly floured surface. Divide dough in 1/2. Pat each 1/2 into 1/2 inch thick circle. Cut each circle into 8 wedges.

Place wedges 2 inches apart on baking sheet. Beat remaining egg and water together. Brush egg mixture onto each wedge. Bake at 475 for 10-12 minutes. Serve immediately.

You can also add brerries or nuts as the dough is forming, not too early though or you will have mushed berries!

(132 cal, 14 carb, 7 fat, 47 chol, 173 mg sodium, 3 pro)



DOUBLE CHOCOLATE GANACHE CAKE
3 ounces semisweet chocolate
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

For ganache frosting

1 lb semisweet chocolate
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/4 cup unsalted butter

Preheat oven to 300F and grease 2- 10 inch cake pans. Line bottoms with rounds of wax paper or parchment paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
In another large bowl with your Kitchenaid mixer and wire wisk, beat eggs until thickened slightly and lemon colored about 3 minutes.
Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
Add sugar mixture and beat on medium speed until just combined well. (Hint: Pour dry mixture onto a piece of grocery bag, roll into a funnel and add slowly into running batter.)
Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make frosting:.

Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted.
Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

[gwenshack]

I got a Kitchen Aid stand mixer for my bridal shower! They're awesome! Here are a few recipes that looked really yummy:


.


You are in so much trouble - you just made me hungry! Tee hee...:)

[NurseLau84]

You are in so much trouble - you just made me hungry! Tee hee...:)

LOL! Those recipes sounded too yummy....I couldn't resist! :bbeek:

[bichonlvr]

I still need to take my out of the box!!!! Let me know what is good!!!!

[WebLady]

I have a Kitchen Aid stand mixer; I mostly just use it for the occasional cakes and mashed potatoes.

[wannabeNurse2]

Make vanilla pudding according to the box. Add 1 teaspoon of vanilla extract for two boxes of pudding. Add 4 bananas sliced. Crunch graham crackers in the bag until they are bite size pieces. Add as many as you'd like to the pudding. Mix until all ingredients are thoroughly mixed. Top with one package of whipped topping. Sprinkle with cinnamon. Chill until you are ready to serve.
My spin on banana pudding because I don't like Nilla wafers. Enjoy!