Viking Professional Stand Mixer - Viking Range Corporation
Viking Professional Stand Mixer - Viking Range Corporation
Viking Professional Stand Mixer - Viking Range Corporation
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CELERY ROOT CREAMED POTATOES<br />
5 Large potatoes (peeled, cut into one inch cubes, and boiled)<br />
1 gallon of water<br />
1 large celery root (peeled, cut into one inch cubes and boiled)<br />
1/2 cup milk (warmed)<br />
2 T butter melted<br />
1 T salt<br />
1 egg<br />
Serves about 8 portions<br />
Great way to spice up mashed potatoes<br />
• Peel, cut the potatoes and celery root into one-inch cubes<br />
• Add the potatoes to 1/2 gallon of cold water<br />
• Add the celery root to 1/2 gallon of cold water<br />
• Bring both to a boil<br />
• Heat milk in a small saucepot on very low heat<br />
• Once potatoes are done strain and put the potatoes into the<br />
mixer bowl<br />
• Immediately add the egg and begin mixing with the “V” paddle<br />
• Strain celery root and place in the blender and puree<br />
• Add the celery root puree to the potato mixture and blend<br />
• Add the butter, milk, and salt mix until desired texture<br />
CHOCOLATE CHIP COOKIE BARS<br />
1 cup granulated sugar<br />
1 cup light brown sugar<br />
1 cup butter softened<br />
2 eggs<br />
2 tsp vanilla extract<br />
1 tsp baking soda<br />
3 cups all purpose flour<br />
12 oz chocolate pieces<br />
1 tsp instant coffee (dissolved in 1 tsp water)<br />
1 tsp hot water<br />
Serves about 30 (one 17x11x1 pan)<br />
• Pre heat oven to 375ºF 190ºC<br />
• Cream the butter and the sugar in the mixer bowl with the “V”<br />
paddle until smooth<br />
• Add the eggs one at a time until incorporated<br />
• Add the vanilla, dissolved coffee, and the baking soda to the<br />
mixtures<br />
• Add the flour in thirds, mix until the mixture begins to smooth out<br />
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