Salton, Inc KM-1078 - Manual (Page 12)

Chocolate Chip Cookies
4 oz. (125 g) butter, softened
1/2 cup (125 ml) brown sugar, firmly packed
1/2 cup (125 ml) sugar
1 tsp. (5 ml) vanilla extract
1 egg
1-3/4 cups (430 ml) flour
1 cup (250 ml) chocolate chips
1. Preheat oven to 350°F (180°C). Line 2 cookie sheets with parchment
paper.
2. Insert flat paddle beater.
3. Place butter, sugars and vanilla in the mixing bowl. Set the mixing speed
to 1 –2 until the butter starts to break up and combine with the sugars.
Increase the mixing speed to 7 and mix until light and creamy.
4. Add egg and vanilla. Mix until well combined. Reduce mixing speed to 1
and add flour and chocolate chips.
5. Roll tablespoon amounts into balls and place onto the cookie sheet. Press
lightly with the back of a fork. Ensure that the cookies are well spaced to
allow for spreading.
6. Bake in oven for about 10 –13 minutes or until golden brown. Do not
overcook. Cool on wire racks.
Crepes
1-1/2 cups (375 ml) all purpose flour
pinch salt
2 eggs
1-1/4 cups (310 ml) milk
1 tbsp. (15 ml) oil
1. Insert flat paddle beater attachment.
2. Sift flour and salt into mixer bowl.
3. In a small bowl, combine eggs and milk then add to mixing bowl. Start
mixing with the mixer speed on 1. Increase speed to 5 and beat well to
remove any lumps.
4. Mix in oil and allow to stand for 1 hour.
5. Grease heated skillet. Pour about 1/3 cup (85 ml) of batter into the skillet
to make each crepe.
6. Cook quickly until lightly brown. Turn and brown other side.
Sprinkle with lemon juice and sugar. Roll and serve hot.
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Booklet_KM-1078_ENG 7/3/08 2:44 PM Page 12