Hamilton Beach All Metal Blender User Manual

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ALL-METAL BLENDER  
RECIPES  
AND USER  
GUIDE  
READ BEFORE USE  
USA: 1-800-851-8900  
Canada: 1-800-267-2826  
840121400  
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Table of Contents  
Warranty Information ...................... 3 Recipes ........................................ 9-20  
Breakfast............................................ 9  
Important Safeguards ...................... 4  
Appetizers .................................... 10  
Assistance and Service  
Information ........................................ 5  
Parts and Features............................ 6  
How to Assemble and Use................7  
Cleaning Your Blender...................... 8  
Soups/Sauces/Salsas.................. 11  
Entrees.......................................... 13  
Desserts........................................ 14  
Baby Food/Puree ........................ 15  
Smoothies/Fruit Drinks................ 16  
Milk Shakes .................................. 18  
Alcoholic Frozen Drinks .............. 19  
Warranty Information  
Standard Three Year Warranty  
Congratulations! You now own one of the finest blenders. We’re so confident in the  
quality and craftsmanship of your new blender that we’re backing your purchase with a  
No-Hassle 3-Year Replacement Warranty. If your blender malfunctions within 3 years of  
purchase, we will deliver a brand new replacement blender to your door and remove the  
old unit at no cost to you. Here’s how it works:  
®
Warranty  
Term  
To fulfill  
the warranty:  
Hamilton  
Hamilton Beach  
will not pay for  
®
Beach will  
Three years from 1. Follow the instructions  
1. Send a pre-paid Product failures arising  
shipping label from abuse, misuse,  
so you can send neglect, use for com-  
date of original  
purchase for  
blenders operat-  
ed in the conti-  
nental United  
States, Alaska,  
and Hawaii.  
in this Manual. Refer to  
Hints for Best Use sec-  
tion if you have any  
problems operating the  
unit. If you have any  
questions, call one of  
the Customer Service  
numbers on page 5.  
us the unit.  
2. Ship a brand  
new replace-  
ment unit to  
mercial purposes, or use  
contrary to this Manual.  
THIS WARRANTY IS IN  
LIEU OF ANY OTHER  
WARRANTY, EXPRESS  
OR IMPLIED, WRITTEN  
OR ORAL, INCLUDING  
ANY WARRANTY OF  
MERCHANTABILITY OR  
FITNESS FOR A PAR-  
TICULAR PURPOSE.  
ANY LIABILITY IS  
your address.  
This warranty  
applies only to  
the original  
consumer  
2. Keep your proof of pur-  
chase. If the unit mal-  
functions within 3 years  
of purchase, call one of  
the Customer Service  
numbers on page 5.  
purchaser.  
EXPRESSLY LIMITED  
TO THE PURCHASE  
PRICE PAID. ALL  
CLAIMS FOR SPECIAL,  
INCIDENTAL OR  
CONSEQUENTIAL  
DAMAGES ARE  
EXPRESSLY EXCLUDED.  
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IMPORTANT SAFEGUARDS  
When using electric appliances, basic safety pre-  
cautions should always be followed, including the  
following:  
11. Blades are sharp; handle carefully– especially  
when assembling, disassembling or cleaning  
inside blender jar.  
1. Read all instructions.  
12. Do not use a broken, chipped, or cracked  
blender jar.  
2. To protect against risk of electrical shock, do  
not put cord, plug, base, or motor in water or  
other liquid.  
13. Do not use broken, cracked, or loose cutting  
blades.  
3. Close supervision is necessary when any  
appliance is used by or near children.  
4. Unplug cord from outlet when not in use,  
before putting on or taking off parts, and  
before cleaning.  
5. Avoid contact with moving parts.  
6. Do not operate any appliance with a damaged  
cord or plug, or after the appliance malfunc-  
tions, or is dropped or damaged in any man-  
ner. Call our toll-free customer service number  
for information on examination, repair or elec-  
trical or mechanical adjustment.  
14. To reduce the risk of injury, never place cutter  
assembly blades on base without jar properly  
attached.  
15. Always operate blender with lid in place.  
16. When blending hot liquids, remove  
center piece of two-piece lid. Do not fill  
blender jar beyond the 3-cup (750 ml) level.  
Always begin processing at the lowest speed  
setting. Keep hands and other exposed skin  
away from the cover opening to reduce the  
risk of possible burns.  
17. Screw on jar safety base firmly. Injury can  
result if moving blades accidentally become  
exposed.  
18. If the jar should turn when the motor is  
switched ON, switch OFF immediately and  
tighten jar in threaded safety base.  
19. Do not leave blender unattended while it is  
operating.  
7. The use of attachments, including canning  
jars, not recommended or sold by Hamilton  
Beach/Proctor-Silex, Inc. may cause a risk of  
injury to persons.  
8. Do not use outdoors.  
9. Do not let cord hang over edge of table or  
counter, or touch hot surfaces, including the  
stove.  
20. To disconnect cord, turn the control to OFF.  
Then remove plug from wall outlet.  
21. Do not use appliance for other than intended  
purpose.  
10. Keep hands and utensils out of jar while blend-  
ing to reduce the risk of severe personal injury  
and/or damage to blender. A rubber spatula  
may be used but must be used only when the  
blender is not running.  
SAVE THESE INSTRUCTIONS  
Other Consumer Safety Information  
This appliance is intended for household  
use only.  
This appliance is equipped with a grounded-type  
3-wire cord (3-prong plug). This type of plug will  
only fit into an electrical outlet made for a 3-prong  
extension cord so that it will not drape over the  
countertop or tabletop where it can be pulled on by  
children or accidentally tripped over.  
Do not use the Hamilton Beach/Proctor-Silex, Inc.,  
food processor attachment with this blender.  
plug. This is a safety feature intended to help reduce The wattage rating of the blender is based on avail-  
able cutting blades and jar combinations that may  
not be provided with your unit, but are available as  
replacement parts. The blender as provided may  
draw significantly less power.  
If the cutting blades lock and do not move, it will  
damage the motor. Do not use. Call the toll-free  
customer service number for information.  
Do not place blender jar in the freezer filled with  
food or liquid. This will freeze and damage the cut-  
ting blades.  
the risk of electrical shock. If the plug should fail to  
fit contact a qualified electrician to replace the obso-  
lete outlet. Do not attempt to defeat the safety pur-  
pose of the grounding pin by modifying the plug in  
any way.  
The length of the cord used on this appliance was  
selected to reduce the hazards of becoming tangled  
in, or tripping over, a longer cord. If a longer cord is  
necessary, an approved extension cord may be  
used. The electrical rating of the extension cord  
must be equal to or greater than the rating of the  
blender. Care must be taken to arrange the  
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Assistance and Service  
Information  
Before Calling for Assistance  
Please read before calling:  
• The blender may warm up during  
use. Under heavy loads with  
extended blending time periods,  
the base of the unit may feel warm  
to the touch. This is normal.  
• The blender may emit an odor,  
especially when new. This is com-  
mon with electric motors.  
If your blender should malfunc-  
tion or fail to operate, please  
check the following:  
• Is the blender plugged in?  
• Is the fuse in the circuit to the  
blender in working order? If you  
have a circuit breaker box, be sure  
the circuit is closed.  
Turn the blender off for 10 to 15  
seconds, then turn the blender  
back on.  
• If the problem is not due to one of  
the items mentioned above, see  
Customer Service Information.  
• DO NOT return the blender to the  
retailer as they do not provide  
service.  
Customer Service Information  
If you have a question about your blender, call our toll-free customer service  
number. Before calling, please note the model, type, and series numbers and fill  
in that information below. These numbers can be found on the bottom of your  
blender. This information will help us answer your question much more quickly.  
MODEL:___________________ TYPE :___________________ SERIES: __________________  
CUSTOMER SERVICE NUMBERS  
In the U.S. 1-800-851-8900  
In Canada 1-800-267-2826  
hamiltonbeach.com  
KEEP THESE NUMBERS FOR FUTURE REFERENCE!  
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Parts and Features  
1. Filler Cap  
2. Lid  
3. Jar  
4. Gasket  
5. Cutting Blades  
6. Safety Base  
7. Rotary Speed Dial  
8. Base  
48  
40  
32  
24  
16  
6
5
4
3
2
Before First Use: After  
8
1
ozs  
cups  
unpacking the blender, wash  
everything except the blender  
base in hot, soapy water. Dry  
thoroughly. Wipe the blender  
base with a damp cloth or  
sponge. DO NOT IMMERSE  
THE BASE IN WATER. Care  
should be taken when handling  
the cutting blades as they are  
very sharp.  
Rotary Speed Dial  
Your blender offers a 2 speed range  
controlled by the rotary knob. The  
blender will operate until you rotate the  
dial to Off / O. Turn the dial to Pulse for  
instant control of blending.  
= Low  
= High  
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How to Assemble and Use  
4. Set jar into place on blender base,  
IMPORTANT: Your blender jar and  
cutting blades are subject to wear  
during normal use. Always inspect jar  
for nicks, chips, or cracks. Always  
inspect cutting blades for broken,  
cracked, or loose blades. If jar or cut-  
ting blades are damaged, do not use.  
Call our toll-free customer service  
number to obtain replacement parts.  
1. Make sure blender is unplugged.  
Place blender base on clean, dry  
surface to keep foreign particles  
from being pulled up into motor  
during operation.  
making sure it is securely seated.  
5. Plug cord into outlet.  
6. Put ingredients in jar; place lid  
on jar. Place hand on lid when  
blending thin liquids.  
7. Process food or beverages. See  
the “Blending Techniques” section  
for speeds and processing tips.  
8. ALWAYS turn blender off and wait  
until blades have stopped rotating  
before removing jar.  
9. To remove jar after blending is  
complete, lift the jar straight up.  
2. Place blades in safety base. Fit  
gasket over blades. The gasket  
must lie flat. Set jar on top of gas-  
ket and screw on safety base.  
10. NEVER replace jar onto unit while  
motor is running.  
3. Make sure the safety base is firmly  
screwed onto the jar. If not, it may  
loosen later when motor is turned on.  
Crushing Ice  
Fill blender jar half-full with cold water. DO NOT CRUSH ICE WITHOUT  
Add about 2 cups (500 ml) of ice  
cubes. Place lid on blender jar then  
turn the rotary dial to the high speed  
setting. Continue until ice is crushed  
to desired consistency. Pour contents  
into colander or sieve to drain off  
water.  
LIQUID. Failure to follow these  
directions can result in damage to the  
blades, jar, blender, and possibly result  
in personal injury.  
Hints for Best Use  
• Processing hot foods or liquids in  
the blender may cause hot liquid to  
spurt out when the lid is removed.  
Always remove the filler cap of the  
cover before blending hot foods or  
liquids. When blending hot liquids,  
remove center piece of two-piece  
lid. Do not fill blender jar beyond the  
3-cup (750 ml) level. Always begin  
processing at the lowest speed set-  
ting. Keep hands and other exposed  
skin away from the cover opening to  
reduce the risk of possible burns.  
• If blending action stops during  
blending or ingredients stick to sides  
of the jar, turn blender Off / O.  
Remove lid and use a rubber spatu-  
la to push mixture toward blades.  
• Do not try to mash potatoes, mix  
stiff dough, whip egg whites, grind  
raw meat, or extract juices from  
fruits and vegetables. The blender is  
not made to perform these tasks.  
• Do not store food or liquids in the  
blender jar.  
• Moisten lip of lid to facilitate placing  
lid on jar.  
To add foods when blender is  
operating, remove filler cap from lid  
and add ingredients through the  
opening.  
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Blending Techniques  
Coffee Beans  
Baby Foods  
Place 12 cup (125 ml) beans in blender jar.  
Process on HIGH for 30 seconds or until  
desired grind consistency is reached.  
Follow feeding guidelines appropriate  
for age. Place 1 cup (250 ml) cooked  
fruits or vegetables in blender jar. Add liq-  
uid, such as water, milk, or juice, if need-  
ed. Process on LOW for 10 seconds or  
until smooth.  
Grated Baking Chocolate  
On a cutting board, cut 2 to 3 ounces (50  
to 85 g) baking chocolate into chunks.  
Place in blender jar. Process on LOW for  
10 seconds.  
Bread Crumbs  
Tear bread into pieces and put in blender  
Smooth Gravy  
jar. Process on LOW for 10 seconds.  
If your gravy has lumps, place in blender  
jar. Remove filler cap from cover to allow  
steam to escape. Process on LOW for 5  
seconds or until smooth.  
Cookie or Cracker Crumbs  
Break cookies or crackers into pieces  
and put in blender jar. Process 1 cup (250  
ml) at a time. Process on LOW for 10  
seconds. For a finer consistency, process  
on LOW for a few seconds longer.  
Pancakes or Waffles  
Place liquid ingredients into blender jar;  
then dry ingredients. Process on LOW for  
10 seconds or until blended.  
Chopped Nuts  
Place 1 cup (250 ml) nuts in blender jar.  
Process on LOW for 10 seconds.  
Remove jar from base and shake to  
redistribute pieces. Place jar on base and  
process on LOW for a few more seconds.  
Parmesan Cheese  
Cut cheese into half-inch (1 cm) chunks  
and place in blender jar. Process on HIGH  
for 30 seconds or until desired consistency.  
Superfine Sugar  
Chopping Vegetables  
Place 1 cup (250 ml) regular granulated  
sugar in blender jar. Process on HIGH for  
30 seconds to make superfine sugar  
which dissolves instantly in iced tea.  
Cabbage, carrots, onion, green pepper,  
potatoes. Place 2 cups (500 ml) of  
chunks in blender jar. Cover with water.  
Process on LOW until desired chopped  
consistency is reached. Pour into colan-  
der to drain off water.  
“Thickened” Whipping Cream  
The blender will not whip cream but  
produces a spoonable topping. Pour  
1 cup (250 ml) heavy or whipping cream  
in blender jar. Process on HIGH for 20  
seconds or until thickened.  
Frozen Juice Concentrate  
Place 6 ounces (170 g) frozen juice in  
blender jar with recommended amount of  
water. Process on HIGH for 20 seconds.  
Or place 12 ounces (350 g) frozen juice in  
blender jar with 1 can of water. Process  
on HIGH for 30 seconds. Pour into pitch-  
er and stir in remaining 2 cans water.  
Cleaning Your Blender  
5. Carefully wash blades, safety base,  
1. Unplug unit from electrical outlet.  
gasket, jar, and lid in hot, soapy  
water. Rinse and dry thoroughly.  
Do not soak. Glass jars may be  
washed in an automatic dishwash-  
er. Do not wash blades, safety  
base, gasket, plastic jar, or lid in a  
dishwasher.  
2. Wipe blender base, rotary dial, and  
cord with a damp cloth or sponge.  
To remove stubborn spots, use a  
mild, non-abrasive cleanser.  
3. To clean jar, unscrew safety base  
and remove cutting blades from jar.  
4. Carefully remove blades and gasket  
6. Reassemble cutting blades and  
gasket onto jar, and replace jar onto  
blender base.  
from bottom of safety base.  
7. Store blender with lid ajar to  
8
prevent container odor.  
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Breakfast Recipes  
Basic Waffles  
Check our Web site for more recipes.  
2 cups flour  
2 tablespoons sugar  
1 tablespoon baking powder  
1 teaspoon salt  
134 cups milk  
13 cup vegetable oil  
2 eggs  
Place milk, oil and eggs into blender jar; cover. Blend on low for 10 seconds.  
Add flour, sugar, baking power and salt. Blend on low until mixed. Pour batter  
onto preheated waffle baker. Yield: 8 servings.  
For Blueberry Waffles: After pouring batter onto waffle grids, sprinkle fresh blue-  
berries over batter then close lid.  
Sunshine French Toast  
2 eggs  
2 tablespoons orange juice concentrate  
14 teaspoon cinnamon  
1 teaspoon sugar  
1 teaspoon vanilla  
1 cup milk  
8 slices bread  
Combine all ingredients except bread slices in blender. Process on medium  
speed about 5 seconds. Pour mixture into shallow bowl. Dip bread slices in  
mixture. Melt a small pat of butter in skillet. Cook over medium heat about 2  
minutes per side or until lightly brown. Yield: 4 servings.  
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Appetizers  
Check our Web site for more recipes.  
Hummus  
1 can (19 ounce) garbanzo beans (chickpeas) (drained)  
12 cup lemon juice  
1 teaspoon sesame oil  
3 cloves garlic  
1 teaspoon salt  
Water  
Place beans, lemon juice, sesame oil, garlic and salt in blender jar; cover. Blend  
on high. If mixture is too thick, add one tablespoon of water at a time. Yield: 3  
cups.  
Red Pepper and Garlic Dip  
6 large cloves garlic  
2 tablespoons fresh basil leaves (packed)  
1 tablespoon soy sauce  
1 teaspoon hot pepper sauce  
12 cup roasted red bell pepper*  
4 ounces cream cheese (cut into 4 cubes)  
Place garlic and basil in blender jar. Pulse for 5 to 10 seconds or until coarsely  
chopped. Add remaining ingredients. Process on high speed until smooth and  
blended. Serve with crackers or fresh vegetables for dipping. Cover and refrig-  
erate to serve. Yield: 1 1/2 cups.  
* Roasted red peppers are available already processed in some large supermar-  
kets. If not, roast your own: place 2 medium peppers, halved, seeded and  
cored on a baking sheet, cut side down. Put in the oven on broil. Watch closely.  
When skins are black, remove from oven and let stand 15 minutes. Remove  
black skins. Peppers are now ready to use.  
Substitution: When bell peppers are at their peak, choose from a variety of  
vibrant colors – red, orange, yellow and green.  
Success Tip!  
Easily peel garlic cloves by placing the flat part of a large knife on top of the  
clove. Tap the knife with the heel of your hand to crack the garlic clove. The  
skin will then slip right off.  
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Soups/Sauces/Salsas  
Check our Web site for more recipes.  
Fresh Broccoli Soup  
2 tablespoons butter or margarine  
1 small onion (quartered)  
2 cups broccoli (cut in big chunks)  
112 cups chicken broth or bouillon  
1 cup milk  
14 teaspoon salt  
14 teaspoon pepper  
In a medium saucepan over medium heat, sauté onion in butter until onion is  
limp. Add chicken broth and broccoli. Bring to a boil, then reduce heat, cover  
and simmer 10 minutes. Place broccoli, onion and broth in blender jar. Add  
milk, salt and pepper. Remove filler cap from cover to allow steam to escape.  
Blend on high speed for 5 seconds. Turn blender OFF. Remove cover and  
check consistency. For a smoother texture, replace cover and blend on high for  
5 to 10 seconds. If desired, pour soup back into saucepan to reheat. Yield: 312  
cups.  
Pepper Corn Soup  
4 ounces Monterey Jack cheese with peppers (cut in 1-inch chunks)  
1 cup milk  
1 can (14 ounces) cream style corn  
1 can (4.5 ounces) chopped green chilies  
Place milk and chunks of cheese in blender jar; cover. Pulse until coarsely  
chopped, about 5 seconds. Pour into saucepan. Add corn and chilies and heat  
over medium until warmed through and cheese is melted. Yield: 4 cups.  
Pesto Tomato Sauce  
1 ounce Parmesan cheese (cut in cubes)  
1 clove garlic  
1 tablespoon piglnoi nuts or walnuts  
1 cup parsley or basil leaves  
2 small plum tomatoes  
2 tablespoons olive oil  
Place cover on blender jar and remove center filler cap of cover. Start blender  
processing on low speed. Drop in cheese, garlic and nuts. Stop blender. Add  
parsley and tomatoes. Replace cover with center filler cap removed. Start  
blender processing on medium speed. Add oil through hole in cover. Blend  
until smooth. Use over pasta. Yield: 2 servings.  
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Soups/Sauces/Salsas  
Check our Web site for more recipes.  
Cranberry Orange Relish  
12 ounces cranberries (fresh with stems removed or frozen)  
1 cup sugar  
1 small navel orange (washed and cut into wedges)  
3 tablespoons triple sec  
Dash of ground cloves  
Place cranberries, sugar, orange, triple sec and cloves into the blender jar;  
cover. Pulse blender until cranberries are almost smooth yet a bit chunky.  
Cover and refrigerate overnight. This will thicken as it sits. Yield: 212 cups.  
Mediterranean Pasta Sauce  
1 can (15 ounces) whole tomatoes (undrained)  
13 cup roasted red pepper  
1 jar (6 ounces) marinated artichoke hearts (drained)  
3 cloves garlic  
1 teaspoon cinnamon  
1 small onion (quartered)  
1 teaspoon dried oregano  
1 teaspoon dried basil  
Place tomatoes in blender and blend on low speed until smooth. Add  
remaining ingredients and pulse until coarsely chopped. Heat if desired and  
pour over pasta. Yield: 4 servings.  
Substitution: If fresh herbs are available, substitute 1 tablespoon chopped fresh  
oregano for the dried basil and oregano.  
Success Tip!  
Make an extra batch and freeze for future use. Store in freezer containers or  
plastic freezer bags, label and date. This sauce can be frozen for up to 4  
months.  
Easy Salsa  
2 (28 oz.) cans whole tomatoes, undrained  
12 onion, quartered  
12 teaspoon minced garlic  
1 tablespoon lime juice  
1 teaspoon salt  
12 teaspoon cumin  
4 ounces can green chiles, undrained  
2 tablespoons chopped fresh cilantro  
Hot sauce, optional – to taste  
Place tomatoes, onion, garlic, lime juice, salt, cumin, green chiles, cilantro and  
hot sauce in assembled blender jar. Blend on low speed to desired consistency.  
Yield: 12 servings.  
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Entrees  
Check our Web site for more recipes.  
Ham and Swiss Strata  
4 slices bread  
5 ounces Swiss cheese  
2 eggs  
1 cup milk  
1 tablespoon prepared mustard  
18 teaspoon pepper  
2 to 3 slices ham (torn in pieces)  
Spray an 8-inch square baking dish with nonstick cooking spray. Lay bread  
in the bottom of the dish overlapping if necessary. Cut cheese into cubes,  
place in blender jar; cover. Process on high for 60 seconds. Sprinkle cheese  
over bread. Place eggs, milk, mustard and pepper in blender jar and process  
on high speed for 15 seconds. Add ham to blender jar and pulse 3 or 4  
times or until chopped to desired consistency. Pour over bread and cheese.  
Bake at 350°F for 40 minutes or until set. Yield: 2 servings.  
Substitution: Egg substitute can be used in place of whole eggs. Generally,  
use 12 cup of egg substitute instead of 2 eggs. Check the egg substitute  
carton for the exact replacement amount.  
Success Tip!  
Purchase pre-shredded Swiss cheese to save time. Find it in the dairy case  
with the rest of the cheese selections.  
Hot and Spicy Pork Tenderloin  
2 tablespoons sliced jalapeno peppers  
5 pepperoncini, stems removed (optional)  
3 shallots  
1 tablespoon ground allspice  
5 whole cloves  
12 cup vinegar  
14 cup line  
14 cup brown sugar  
1 teaspoon ground black pepper  
112 cups olive oil  
1 pound pork tenderloin  
Place all ingredients, except pork, in blender jar. Blend on low speed until smooth.  
Pour over meat and marinade for at least one hour. Remove meat from marinade  
and bake in 400°F oven for about 20-30 minutes, or until meat thermometer  
reaches 160°F. Yield: 4 servings.  
Substitution: If fresh jalapenos or pepperoncini aren’t available, use canned or  
pickled. Rinse and drain before using.  
Success Tip!  
The compound in hot peppers that gives them their heat can also burn skin and  
eyes (think self defense pepper spray). Wear rubber or plastic gloves when han-  
dling hot peppers or wash hands thoroughly with soap and hot water before  
touching face.  
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Desserts  
Chocolate Cream Mousse  
Check our Web site for more recipes.  
34 cup milk  
1 teaspoon vanilla  
2 tablespoons sugar  
1 cup mini chocolate chips  
1 package (3 ounces) cream cheese  
Heat milk in a small saucepan until steaming. Place vanilla, sugar and mini  
chocolate chips in blender jar. Blend on low speed for 15 seconds. Pour milk  
into jar and blend on high speed for 20 seconds. Cut cream cheese into cubes  
and add into blender. Blend until well mixed. Pour into individual dessert or  
parfait glasses and refrigerate until set, at least 2 hours. Yield: 4-6 servings.  
No Bake Cheesecake  
1 graham cracker crust (see recipe below)  
1 cup sour cream  
1 package (8 ounce) cream cheese (softened)  
13 cup sugar  
2 teaspoons vanilla extract  
14 teaspoon cinnamon  
1 tub frozen (8 ounce) whipped topping (thawed)  
1 can cherry or blueberry pie filling or fresh strawberries  
Place sour cream, cream cheese, sugar and vanilla extract in blender jar;  
cover. Blend on medium speed until smooth. Add whipped topping and  
blend on low speed just until mixed. Put mixture into pie crust. Chill at least  
4 hours. Top with pie filling or strawberries. Yield: 8 servings.  
Graham Cracker Crust  
212 cups graham cracker crumbs  
12 cup butter (melted)  
Place graham crackers in blender and pulse until all crackers are processed.  
Combine the crumbs and butter and press into bottom of 13 x 9 inch pan.  
Bake at 375°F for 8 minutes. Cool completely.  
Pumpkin Pie  
Frozen pie crust  
2 eggs  
1 cup firmly packed brown sugar  
12 cup whipping cream  
1 (15 ounces) can pumpkin  
1 teaspoon pumpkin pie spice  
12 teaspoon salt  
Heat oven to 425°F. Remove shell from freezer and thaw according to pack-  
age directions. Place eggs in blender jar and blend at medium speed until  
thick and lemon colored (2 to 3 minutes). Add all remaining filling ingredients.  
Beat until well mixed (1 to 2 minutes). Pour filling ingredients into unbaked  
crust. Bake for 10 minutes then reduce oven temperature to 350°F. Continue  
baking for 40 to 50 minutes or until knife inserted in center comes out clean.  
Cool completely. Store pie in refrigerator. Yield: 8 servings.  
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Baby Food/Puree  
Check our Web site for more recipes.  
Rice Pudding  
1 cup cooked rice  
1 cup warmed milk  
Couple drops vanilla extract  
1 tablespoon granulated sugar  
Combine all ingredients. Cook very gently for 10 minutes until the rice is heated  
through. Check the temperature before serving.  
Success Tip!  
Use ice cube trays to freeze pureed foods. Once frozen, pop out cubes, store  
in a sealed plastic bag and use within two months.  
Creamed Banana  
1 ripe banana (sliced into small pieces)  
14 cup light cream  
Pinch of granulated sugar  
Blend ingredients in bowl until creamy. Serve. Stores well refrigerated.  
Success Tip!  
Use ice cube trays to freeze pureed foods. Once frozen, pop out cubes, store  
in a sealed plastic bag and use within two months.  
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840121400 ENv03.qxd 6/2/04 3:23 PM Page 16  
Smoothies/Fruit Drinks  
Check our Web site for more recipes.  
Banana Milk  
1 banana  
112 cups milk  
1 tablespoon honey  
14 teaspoon ground nutmeg  
Place all ingredients into blender jar; cover. Blend until smooth. Yield: 1 serving.  
Simple Strawberry and Banana Smoothie  
1 cup plain yogurt  
2 bananas  
1 pound frozen strawberries  
Place all ingredients into blender jar; cover. Blend on medium speed until  
desired consistency is reached. Yield: 5 servings.  
Tropical Ice  
1 can (11.5 ounces) tropical fruit juice concentrate (found in juice aisle)  
2 bananas (broken into pieces)  
212 cups ice cubes  
Place all ingredients into blender jar; cover. Blend on high speed until desired  
consistency is reached. Yield: 40 ounces.  
Banana Berry Smoothie  
34 cup milk  
1 cup frozen strawberries  
1 ripe banana, broken into pieces  
8 ounces vanilla or strawberry yogurt  
Place all ingredients in blender jar; cover. Pulse 45 seconds or until desired con-  
sistency. Yield: 24 ounces.  
Banana Crunchy  
1 cup skim milk  
1 banana  
1 to 2 tablespoons sugar  
34 cup ice  
12 cup granola  
Place all ingredients in blender jar; cover. Pulse for 20 seconds or until smooth.  
Yield: 2 servings.  
16  
840121400 ENv03.qxd 6/2/04 3:23 PM Page 17  
Smoothies/Fruit Drinks  
Check our Web site for more recipes.  
Berry Blast  
1 can (11.5 ounces) berry juice concentrate (found in juice aisle)  
1 cup ice cubes  
8 ounces strawberry yogurt  
1 cup frozen strawberries  
Place all ingredients in blender jar; cover. Pulse 45 seconds or until desired  
consistency. Yield: 40 ounces.  
Cranberry Frappe  
3 cups cranberry juice  
1 bag (16 ounces) frozen blueberries  
3 tablespoons sugar  
2 cups ice cubes  
Place all ingredients in blender jar; cover. Blend on high speed until desired  
consistency. Yield: 40 ounces.  
17  
840121400 ENv03.qxd 6/2/04 3:23 PM Page 18  
Milk Shakes  
Check our Web site for more recipes.  
Mocha Brownie Shake  
4 scoops vanilla ice cream  
12 cup milk  
1 envelope (.78 ounce) instant cappuccino mix  
2 tablespoons chocolage syrup  
2 brownies, crumbled  
Place all ingredients into blender jar; cover. Blend on high speed until desired  
consistency is reached. Yield: 1 serving.  
Chocolate Strawberry Shake  
8 scoops chocolate ice cream  
1 cup milk  
1 cup fresh strawberries, mashed  
12 cup nuts in syrup  
Whipped cream (for garnish)  
Shaved chocolate (for garnish)  
Place all ingredients in blender jar; cover. Blend on high speed until desired  
consistency is reached. Garnish with whipped cream and shaved chocolate  
Yield: 2 servings.  
Chocolate Strawberry Shake  
6 scoops chocolate ice cream  
1 cup milk  
14 chocolate syrup  
3 chocolate cookies, crumbled  
Place all ingredients into blender jar; cover. Blend on high speed until desired  
consistency is reached. Yield: 2 servings.  
Raspberry Crunchy Shake  
8 scoops vanilla ice cream  
1 cup milk  
12 cup fresh raspberries  
1 cup cookie pieces  
Place all ingredients in blender jar; cover. Blend on high speed until desired  
consistency is reached. Garnish with raspberries.  
Strawberry Milkshake  
12 cup milk  
5 to 6 small frozen strawberries  
3 scoops cup vanilla ice cream  
Place milk, chocolate syrup and ice cream in blender jar; cover. Blend on high  
speed until smooth. Additional ice cream or milk may be added to achieve  
desired consistency.  
18  
840121400 ENv03.qxd 6/2/04 3:23 PM Page 19  
Alcoholic Frozen Drinks  
Check our Web site for more recipes.  
Lime Daiquiris  
3 limes (juiced)  
12 cup white sugar  
10 ounces white rum  
4 maraschino cherries  
6 cups ice cubes  
In a blender, combine lime juice, sugar and rum. Blend and add ice one cube at  
a time until mixture is thick and smooth. Pour into 4 glasses and garnish with  
maraschino cherries. Yield: 4 servings.  
Frozen Mudslide  
112 ounces vodka  
112 ounces Irish Cream  
112 ounces coffee liquor  
8 cubes ice  
112 ounces cream  
1 scoop vanilla ice cream  
2 scoops chocolate ice cream  
Begin by crushing 8 ice cubes in blender. When ice is finely crushed, add the  
remaining ingredients and blend for 45 seconds on blender’s highest setting.  
Pour into glass and serve immediately. Yield: 1 serving.  
Frozen Daiquiri  
3 ounces rum  
3 ounces lime juice  
2 tablespoons triple sec  
2 teaspoons sugar  
2 cups ice  
Place all ingredients in blender jar; cover. Blend on high speed until smooth.  
Yield: 1 serving.  
Sunburn  
12 cup pineapple juice  
12 cup orange juice  
14 cup rum  
1 tablespoon amaretto liqueur  
3 tablespoons grenadine syrup  
3 cups ice cubes  
Place all ingredients in blender jar; cover. Blend on high speed until smooth.  
Yield: 4 servings.  
19  
840121400 ENv03.qxd 6/2/04 3:26 PM Page 20  
Alcoholic Frozen Drinks  
Check our Web site for more recipes.  
Frozen Margarita  
4 ounces lime  
6 ounces tequila  
2 ounces triple sec  
2 cups (approximately) crushed ice  
Rub rim of glass with lime juice then dip in salt – set aside. In assembled  
blender jar, add lime juice, tequila, triple sec and ice. Blend on highest speed  
until all ingredients are incorporated. Increase or decrease amount of ice to  
reach desired consistency. To add ice, reduce speed removing filler cap and  
gradually add ice to mixture. Pour margarita into previously prepared glasses  
and serve. Yield: 2 servings.  
Strawberry Daiquiri  
5 ounces frozen strawberries in syrup, slightly thawed  
3 ounces rum  
2 ounces strawberry schnapps  
2 cups ice  
Place all ingredients in blender jar; cover. Blend on high speed until smooth.  
Yield: 1 serving.  
HAMILTON BEACH PROCTOR-SILEX,INC.  
263 Yadkin Road. Southern Pines, North Carolina 28387  
840121400  
6/04  
hamiltonbeach.com  
20  

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