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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 1⁄2 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
13⁄4 cups milk
1⁄3 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
1⁄4 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)
1⁄2 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
1⁄2 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)
11⁄2 cups chicken broth or bouillon
1 cup milk
1⁄4 teaspoon salt
1⁄4 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: 31⁄2
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: 21⁄2 cups.
Mediterranean Pasta Sauce
1 can (15 ounces) whole tomatoes (undrained)
1⁄3 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
1⁄2 onion, quartered
1⁄2 teaspoon minced garlic
1 tablespoon lime juice
1 teaspoon salt
1⁄2 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
1⁄8 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 1⁄2 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
1⁄2 cup vinegar
1⁄4 cup line
1⁄4 cup brown sugar
1 teaspoon ground black pepper
11⁄2 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.
3⁄4 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)
1⁄3 cup sugar
2 teaspoons vanilla extract
1⁄4 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
21⁄2 cups graham cracker crumbs
1⁄2 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
1⁄2 cup whipping cream
1 (15 ounces) can pumpkin
1 teaspoon pumpkin pie spice
1⁄2 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)
1⁄4 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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Smoothies/Fruit Drinks
Check our Web site for more recipes.
Banana Milk
1 banana
11⁄2 cups milk
1 tablespoon honey
1⁄4 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)
21⁄2 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
3⁄4 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
3⁄4 cup ice
1⁄2 cup granola
Place all ingredients in blender jar; cover. Pulse for 20 seconds or until smooth.
Yield: 2 servings.
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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.
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Milk Shakes
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Mocha Brownie Shake
4 scoops vanilla ice cream
1⁄2 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
1⁄2 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
1⁄4 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
1⁄2 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
1⁄2 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.
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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)
1⁄2 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
11⁄2 ounces vodka
11⁄2 ounces Irish Cream
11⁄2 ounces coffee liquor
8 cubes ice
11⁄2 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
1⁄2 cup pineapple juice
1⁄2 cup orange juice
1⁄4 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.
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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
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