my new mixer--- creaming shortening and sugar

[NMDemDist2]

will it do that? which attachment do i use? the flat beater?

argh!!! i'm scared of this thing I swear!

[eyesroll]

1. Flat beater.

Put the shortening in first and give it about 30 seconds on medium, to soften. Add the sugar slowly and then let it go until it's smooth. Lower the speed to stir, add any eggs (beaten) slowly, scraping down the sides of the bowl occasionally (shut the mixer off first -- I know that sounds like a 'duh' but I've mangled a spatula that way...:dunce:) Then, add in the dry ingredients, alternated with any other liquids (milk, juice, etc). Finally, fold in any extras like chocolate chips or berries or whatever.

[NMDemDist2]

2. yup that's what i did but i added the eggs one at a time but didn't

beat em first....

it's DH's favorite refrigerator cookies--

Ginger Snaps

2 cups Sugar
1 & 1/2 cups shortening
2 eggs
1/2 cup molasses
4 cups flour
1 tsp salt
4 tsp baking soda
2 tsp cinnamon
2 tsp ground ginger

cream sugar, shortening, eggs and molasses. Combine dry ingredients and add to creamed sugar til well blended

Chill in refrigerator 2 hours.

Roll in balls then roll in sugar, bake at 350 degrees 6-8 minutes

[wildeyed]

3. Not that I am any huge expert on these things,

but almost everything seem to be with the flat beater except yeast bread, where you use the bread hook, and cream and egg whites, where you use the whisk attachment.

Save me a cookie :)

[NMDemDist2]

6. yup i think you called it :-) n/t

[Stepup2]

4. Flat beater

works best. Use a spatula to incorporate if the butter is less than room temp.

Thanks for the cookie recipe!

edited to add: Nice mixer! I just saw your post with pics. What a fantastic design...great attachments!

[NMDemDist2]

5. thanks! those cookies --- I gave you the "soft chewy" cook time

you can let them go longer if you like a harder cookie :)

and I think that monster on the counter may be my friend yet LOL

[Stepup2]

7. give it time

any new relationship takes time! You will find that it becomes old reliable in less time than you think!

I have a recipe for soft center chocolate cakes. Takes 15 minutes to beat the egg yolks... this should help with the break in period.



2 3.5-ounce bars good quality bittersweet chocolate, coarsely chopped
10 tablespoons (1 stick plus 2 tablespoons) butter, cut into chunks
3 large eggs
3 large egg yolks
1/3 cup granulated sugar
5 tablespoons all-purpose flour

Preheat oven to 325 degrees. Butter and flour 12 muffin tins.

Place the chocolate bars and butter in a saucepan. Turn burner to the simmer setting and simmer, stirring occasionally, until melted and smooth.* Cool slightly.

Beat the eggs, yolks and sugar in the bowl of a stand mixer fitted with a whisk attachment until pale and thick, about 10 minutes. Mix in the flour a little at a time. Add the chocolate mixture and beat until thick and glossy, about 5 minutes.

Divide the mixture among the prepared tins. (The cakes may be refrigerated, covered in plastic wrap, up to 24 hours before baking.)

Bake until the cakes are set around the edges but the centers jiggle slightly, about 12 minutes.** Cool slightly, less than 5 minutes, turn out onto plates and serve.

Makes 12 small cakes.

[NMDemDist2]

8. i guess i'll just jump in like i did with computers

i used to scare DH just banging away at it

i think this unit may be the same way

full speed ahead, damn the torpedos