Euro-Pro Ninja Pro System 1100 - Manual (Page 11)

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English
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 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 Paddle
Bowl Lid
Pineapple Nut Crumb Cake
Ingredients:
1 / 2 Cup Butter
3 / 4 Cup Sugar
2 Eggs
1 1 / 2 tsp. Vanilla Extract
1 1 / 4 Cups All-Purpose Flour
1 tsp. Baking Powder
1 Fresh Pineapple, peeled, cored, quartered lengthwise and sliced
Crumb Topping:
1 1 / 4 Cups All Purpose Flour
1 / 2 Cup Sugar
1 / 4 tsp. Ground Cinnamon
1 / 2 Cup Butter
1 / 2 Cup Walnuts
Directions:
Preheat the oven to 350°F. Butter the bottom and sides of a 10-inch springform
pan. Place the butter in the bowl and blend on 1 until very fluffy. Add the sugar
and blend again on 1 for 10 seconds. Use a spatula to clean the sides of the bowl.
Add the eggs and vanilla and blend on 1 until uniformly smooth.
Add the flour and baking powder and blend on 1 just until all the ingredients are
moistened. Pour the batter into the prepared pan.
In the bowl, combine the flour, sugar and cinnamon for the crumb topping. Add
the butter and walnuts and pulse on 1 for 20 seconds. Remove and set aside.
Place the pineapple slices on top of the batter, leaving a 1 / 2 -inch margin around
the outside edge. Scatter the crumb mixture over the top. Bake for 50 to 60
minutes, or until the cake is firm.
Remove the cake and cool. Remove the pan rim and place on a serving platter.
Serves 8 to 10.
Bowl
Dough Blade
Bowl Lid
Banana Pineapple Smoothie
Ingredients:
2 Cups Pineapple Juice
1 Cup Pineapple Chunks, fresh or canned
1 Small Ripe Banana, cut into chunks
1 / 4 Cup Unsweetened Coconut Milk
1 Tbsp. Honey
3 Cups Ice Cubes
Directions:
Pour the juice into the pitcher and add the pineapple, banana, coconut milk,
honey and ice. Blend on 3 until very smooth. Pour into glasses and serve at once.
Serves 3 to 4.
Pitcher
6-Blade Assembly
Pitcher Lid
NJ602W_30_IB_ENG_100426.indd 20-21 10-05-03 11:38 AM