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Recipes-cont’d
EasyPizzaDough
Ingredients:
1
/4 oz. Pkg. Dry Active Yeast
1 tsp. Salt
1 Tbsp. Sugar
2
/3 Cup Water, warmed to 110-115°F
1
/4 Cup Canola Oil (substitute olive oil)
2 Cups All-Purpose Flour
Directions:
Place the yeast, salt, sugar and water in the bowl. Pulse on 1 for 10 seconds. Add the oil and flour and
blend on 1 until the dough is smooth and no lumps remain. Transfer the dough to a lightly-oiled bowl and
cover. Let rise for about 1 hour.
If you are making high-rise pizza dough, punch down the dough and let rise again for 45 minutes. If not,
eliminate the second rising and spread the dough onto a pizza pan or baking sheet that has been lightly
coated with cooking spray.
Add sauce and toppings as preferred and bake at 425°F for 25-30 minutes, or until the crust is lightly
browned and the toppings and cheese are hot.
Makes 1 pizza crust.
Bowl
Dough Blade
Bowl Lid
GoldenMashedPotatoPuffs
Ingredients:
4 Medium Russet Potatoes, peeled and diced
1
/2 Cup Milk, warmed
1 Egg, beaten
1
/2 tsp. Baking Powder
2 tsp. White Flour
1
/2 Cup Parmesan Cheese, grated
1
/2 tsp. Salt
Directions:
In a large saucepan filled with water, bring the potatoes to a boil, and then reduce the heat to medium-
low and simmer until tender. Drain the potatoes and place into the pitcher. Add the remaining ingredients,
Reserving 2 tablespoons of Parmesan cheese, and pulse on 1 until blended.
Preheat the oven to 350°F. Drop the potato mixture by teaspoons onto a non-stick baking sheet. Sprinkle
the potato puffs with the remaining Parmesan cheese and bake for 20 minutes. Allow the puffs to cool
slightly and serve warm.
Pitcher
6-Blade Assembly
Pitcher Lid
BL770_series_30_IB_ENG_120627_3.indd 19 12-06-27 11:55 AM