-240 Watts of power -6 speed settings -Heel and bowl rest for ease of adding ingredients -Burst of Power feature -Includes full size chrome beaters, dough hooks, whisks, spatula and drink rod This reasonably priced, and practical Sunbeam Hand Mixer is easy to store, and has 6-speed functions for mixing versatility. The Burst of Power feature provides extra power at the touch of a button to handle extra-thick mixtures. This set includes full-size chrome beaters, dough hooks, whisks, spatula and a drink rod for creative mixing. Mix a quick batch of cookies, or a cake for your family with the Burst of Power technology in this wonderful hand mixer!
Filed under Mixers by on Apr 16th, 2010. Comment. 
Ingredients:
4 oz Sweet cooking chocolate
5 tb Butter or margarine
3 oz Cream cheese, softened
1 c Sugar
3 Eggs
1/2 c Plus 1 T all-purpose flour
1 1/2 ts Vanilla extract
1/2 ts Baking powder
1/4 ts Salt
1/4 ts Almond extract
1/2 c Chopped nuts
Directions:
Preheat oven to 350 degrees F. Melt butter and 3 T butter over low heat; cool. Cream remaining butter with the cream cheese until fluffy. Gradually add 1/4 c sugar, creaming until light. Add 1 egg, 1 T flour and 1/2 ts vanilla; mix until smooth and then set aside. Beat remaining eggs until fluffy and lemon colored. Gradually add remaining sugar, beating until thick. Fold in remaining flour and the baking powder and salt. Blend in chocolate mixture. Then add almond extract, remaining vanilla and the nuts. Measure 1 cup batter and reserve. Spread remainder in 9″ square pan. Pour cheese mixture over top. Drop reserved chocolate batter by tablespoonfuls over top. Swirl mixtures together with spatula to marbleize. Bake 35-40 minutes. Cool in pan on cake rack. Then cut in 2 14″ squares.
Filed under Brownies by on Mar 13th, 2010. Comment.
Ingredients:
4 oz Sweet cooking chocolate
5 tb Butter or margarine
3 oz Cream cheese, softened
1 cup Sugar
3 Eggs
1/2 c Plus 1 tbsp all-purpose flour
1 1/2 tsp Vanilla extract
1/2 tsp Baking powder
1/4 tsp Salt
1/4 tsp Almond extract
1/2 c Chopped nuts
Preheat oven to 350 degrees F.
Melt butter and 3 tbsp butter over low heat; cool.
Cream remaining butter with the cream cheese until fluffy.
Gradually add 1/4 c sugar, creaming until light.
Add 1 egg, 1 tablespoon flour and 1/2 ts vanilla; mix until smooth and then set aside.
Beat remaining eggs until fluffy and lemon colored.
Gradually add remaining sugar, beating until thick.
Fold in remaining flour and the baking powder and salt.
Blend in chocolate mixture.
Then add almond extract, remaining vanilla and the nuts.
Measure 1 cup batter and reserve.
Spread remainder in 9″ square pan.
Pour cheese mixture over top.
Drop reserved chocolate batter by tablespoonfuls over top.
Swirl mixtures together with spatula to marbleize.
Bake 35-40 minutes.
Cool in pan on cake rack.
Then cut in 2 14″ squares.
Filed under Brownies by on Jan 3rd, 2010. Comment.
