Please post / link to your favorite non-motorized hand mixer
oldbat2be
8 years ago
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dcward89
8 years agodcward89
8 years agoRelated Discussions
Post a few of your favorite garden pictures...no matter how old
Comments (124)So many lovely pictures! Thanks for sharing your gardens :) Here's what I woke up to this morning...old picture, but same look. Now, it's all melted and the sun is peeking out. Typical November weather! LOL From Lavender's Garden...See MoreWhat color is your KitchenAid stand mixer?
Comments (105)What a great thread - I have the original white, lift bowl Model K 5A. And I have to confess that many times over the years I've been tempted by the siren call of those glorious cobalt, pistachio and and chrome machines. But I have a strong sentimental attachment to my Kitchen Aid and I still remember the day my husband and I purchased it. While waiting to have the tires changed on our 1971 Plymouth Duster we wandered across the parking lot to a Best Products store. He spied me eyeing the mixer and encouraged me to buy it. I thought it was too extravagant - we were living on one income and he still had 2 more years of med school. But we had been scrimping and watching every penny and DH was working in the lab on weekends so he bought it for me. I still have the receipt, I use it as a bookmark inside my Joy of Cooking. That was 11/20/1976 and I paid $164.89 for it. And it's also the first thing I look for when I check a bridal registry - it's my favorite gift. Maire...See MoreWhere does your stand mixer live?
Comments (38)Let me clarify (my image download skills are nil!) My mixer sits on a black Ecko brand jelly roll pan on top of the counter. The counter area is a diagonal corner with diagonal cabinets under and over the countertop--therefore the reach into the back of that dark corner is long. The jelly roll pan has a 1/2' lip edge, therefore it is easy to reach in a grasp it and pull out the mixer. No lifting or grapling with a heavy mixer. When it is pushed back, there is plenty of space in front of the mixer to work. The mixer is always plugged in, and the cord just sits behind the mixer when it is pushed back. The jelly roll pan has six little slider feet adhered to the underside. These are the sliders you stick on the bottoms of wooden chair legs. You can use felt, rubber, silicone, or plastic. Just place them on the corners and on the middle edges. The mixer sits on top of the pan and slides forward very easily -- and it never moves around when mixing - I have a textured formica countertop. Since I have a black cook top, the black jelly roll pan mimics the same look. I've put in too much wet stuff in the mixer bowl and had it slosh out -- but the pan keeps it from going all over the place. At most, I dribble flour in the pan when adding extra flour to a batch of bread mixing. It's easy to just wipe up. Since the mixer is tucked under the upper diagonal cabinet, it rarely gets dirty from other activities. In my kitchen, it has about 1" of clearance....See MoreBaked Goods ~ Quick, Appealing, Favorites ~ Share Yours Please
Comments (15)I like to buy all kinds of fresh-baked goods at farmer's markets. I end up making lots of scones and muffins for teachers' meetings, so I just wanted to add a few recipes here. I have some sources (if I do, I'll name it) and some I do not (just didn't note it at the time I saved the recipe). I didn't create the recipe and I may or may not have tweaked these recipes. These always work out great for me! I also added a couple of other recipes I make a lot when I need something in bulk. Hope some work for you! I love, love the vanilla ones (I usually double the recipe)...but the huge hit...pumpkin scones. I doctor up the spice glaze to make it spicier and darker in color than written below. I get asked to make these for every event. (I usually triple the pumpkin recipe since these tend to be more in demand.) There's an old-fashioned crumb cake (I think that's what it's called) in the KA cookbook that I make all the time, too. It's similar to one of the recipes posted on the coffee cake thread. ******************* Scones ====== 1 cup unsalted butter, cold 4 ¼ cups unbleached all-purpose flour ½ cup sugar 2 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 2 liquid cups heavy cream 1 cup chocolate chips (see variations) Equipment: 2 half sheet pans lined with nonstick liners such as Silpat or parchment a baking stone or a baking sheet Oven Temperature: 400ËF Baking Time: 15 to 20 minutes Servings: 12 or 16 4-in by 1 ½-in high scones 1. Chill the butter. Cut butter into 1" cubes. Refrigerate for at least 30 minutes, or freeze for 10 minutes. 2. Mix the dough. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the butter and with your fingertips, press the cubes into large flakes. (Or use an electric mixer, mixing until the butter is the size of small walnuts.) Stir in the cream just until the flour is moistened and the dough starts to come together in large clumps. Stir in the chips. Knead the dough in the bowl just until it holds together, and turn it our onto a lightly floured board. 3. Preheat the oven. Preheat the oven to 400ËF at least 30 minutes before baking. Have an oven rack at the middle level and set a baking stone or baking sheet on it before preheating. 4. Shape the dough. Lightly flour the top of the dough (or use a floured pastry sleeve), and roll it out into a long rectangle 1 inch thick and about 8 inches by 12 inches; use a bench scraper to keep the edges even by smacking it up against the sides of the dough. Fold the dough in thirds, lightly flour the board again, and rotate the dough so the closed side faces to the left. Roll it out again and repeat the "turn" 3 more times, refrigerating the dough, covered with plastic wrap, for about 15 minutes as necessary only if it begins to soften and stick. Roll out the dough once more. Trim the edges so it will rise......See Moresjhockeyfan325
8 years agodcward89
8 years ago
funkycamper
8 years agolast modified: 8 years agoUser
8 years agofunkycamper
8 years ago
Lily Spider
8 years agopractigal
8 years agolast modified: 8 years agooldbat2be
8 years agoLily Spider
8 years agooldbat2be
8 years agolast modified: 8 years agoLily - I wasted a good hour there this morning; as you can imagine, there are thousands... I ended up realizing I didn't want a 'used' looking one.
I did find a link to this one ~ $40 including shipping from australia (no reviews, unfortunately). I know nothing about the Chef Inox brand, but it looks sturdy.
oldbat2be
8 years agojoyce_6333
8 years ago
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