Don't Get "Mixed Up" When Looking For a Commercial Or Industrial Mixer

What will you be mixing?

Obviously, combining two or more powders requires a different sort of mixing capability than, say, blending a powder into a liquid... or even combining two or more liquids. The equipment you select should be capable of appropriately handling the items you need to mix. You wouldn't, for instance, purchase a gyro shaker to blend powdered substances; nor would you want to invest in a Y blender for mixing liquids. You want the industrial mixer with the proper agitator that's best suited to the type of ingredients you use in your business applications.

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How much will you be mixing?

Don't Get "Mixed Up" When Looking For a Commercial Or Industrial Mixer

When looking for batch mixers for commercial or industrial use, it's critical to know how the equipment will be used. Being fully aware of the required capacity is just as important as knowing what types of substances you'll be mixing. For instance, if you need to buy food processing equipment, what quantities will you be mixing? Are you going to be mixing dough for a few loaves of bread, or are you planning to give Wonder a run for its money? Mixing up a few gallons of ice cream in your dairy bar, or going into large-scale production on a hot new flavor for mass-market release? Whatever your plans, you need a mixer capacity that most closely suits your business needs.

How often will you be using your mixer?

It stands to reason that you want to purchase the most durable industrial mixer you can afford for your business. Because, the more durable the mixer, the better it will stand up to frequent use. If your mixer will sit, unused, in a corner of your workspace for days at a time, chances are you don't need one that's capable of running practically nonstop, all day, every day of the week. And the reverse is true: If you're planning to have that puppy churning day in and day out, don't go for the bargain-basement model; get one that will stand up to consistent use.

How do you intend to introduce the items to be mixed?

Will what you need to mix be dumped together and blended all at once? Or will dry items be added first (to be blended by the mixer's agitators) and then the liquids introduced afterward? Your required mixing process will dictate the type of industrial mixer you end up purchasing.

Don't Get "Mixed Up" When Looking For a Commercial Or Industrial Mixer

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Hazelnut Cookie Recipes - Easy & Quick To Prepare!

If you are searching for hazelnut cookie recipes which are quick, easy and delicious, I have one which you'll love for sure.

This hazelnut cookie recipe is one of my favorite:

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>> Hazelnut Double Chunk Cookies

Hazelnut Cookie Recipes - Easy & Quick To Prepare!

1 c light brown sugar, packed

1 c unsalted butter; softened

1 c semisweet chocolate ; coarsely chopped

1 c white chocolate; coarsely chopped

1 ts vanilla extract

1 ts baking soda

1/2 c sugar

1/2 ts salt

2 3/4 c all-purpose flour

2 c hazelnuts; whole

2 eggs

2 tb fringelike

To toast and skin the hazelnuts, place them in a single layer in a
roasting pan or cookie sheet. Bake in a 300 degree oven for 15 to 20
minutes, or until the nuts smell toasted, are golden in the center, and
their skins crack. Rub the nuts between clean tea towels to loosen and
remove as much of their skins as possible. It is okay if some of the skins stay on.

Preheat oven to 375 degrees; butter 2 or 3 cookie sheets. Sift the
flour, baking soda and salt onto a sheet of wax paper; set aside. Place 1 cup of the toasted hazelnuts in a food processor; cover and process until the nuts form a paste, stopping the motor once or twice to scrape down the bowl with a rubber spatula. Coarsely chop the remaining nuts. In a large bowl with an electric mixer on high speed, beat the butter, hazelnut past and sugars until very light.

Beat in the eggs, one at a time, then the liqueur and vanilla extract, beating well after each addition. Reduce the mixer speed to slow. Beat in the flour mixture, then the chopped chocolates and remaining hazelnuts. Drop the batter by rounded tablespoons 2 inches apart onto the cookie sheets. Bake for about 10 minutes, or until the cookies are golden on the bottom and firm on the top. Let the cookies stand on the cookie sheets on wire racks for 1 minute, then transfer them to the racks with a metal spatula. Cool completely; store in a tightly closed container.

That's it for today! If you want more hazelnut cookie recipes, be sure to visit us today at:

Hazelnut Cookie Recipes - Easy & Quick To Prepare!

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Old-Fashioned Chocolate Layer Cake

A good old-fashioned chocolate layer cake might seem hard to find but in reality it is as easy to find as that sweet tooth which follows you everywhere.

There is no question why chocolate cake is one of the most popular cakes today... it is because it is so devilishly tasty!

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Everyone can use a lovely old-fashioned chocolate layer cake to brighten their day or fill up their stomach and so can you. So head to the store or even to your well stocked pantry and get baking today!

Old-Fashioned Chocolate Layer Cake

INGREDIENTS:

1 1/4 cup unbleached all-purpose flour

12 tablespoons (1 ½ sticks) unsalted butter, softened but still cool

1 1/4 cups sugar

2 large eggs at room temperature

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cocoa, sifted

2 teaspoons instant espresso

1 cup and 2 tablespoons milk

2 teaspoons vanilla extract

DIRECTIONS:

1) Adjust your oven rack the middle position and preheat oven to 350*. Grease two 8-inch round cake pans and cover the pan bottoms with rounds of parchment paper. Grease the parchment rounds and dust the pans with powdered sugar.

2) Beat the butter in the bowl of a standard mixer at medium-high speed until smooth- about 30 seconds. Gradually add in the sugar, beat until the mixture is fluffy and almost white- 3 to 5 minutes. Add the eggs, one at a time, beating one full minute after each egg is added.

3) In a medium bowl, gently mix the flour, baking soda, salt, cocoa, and instant espresso powder. In a liquid measuring cup, combine the milk and vanilla. With the mixer at the lowest speed, add approximately 1/3 of the dry ingredients to the batter, followed immediately by about 1/3 of the milk mixture. Mix until the ingredients are almost completely mixed into the batter. Repeat two more times. When the batter looks well blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. Mix at low speed- about 15 to 20 more seconds.

4) Divide the batter evenly between the prepared pans. With a rubber spatula, spread the batter to the pan sides and smooth the tops. Bake the cakes until they feel firm in the center when lightly pressed and when a toothpick inserted comes out clear- around 24-30 minutes. Transfer the pans to a wire rack to cool for 20 minutes. Run a knife around the edge of each pan and invert the cakes onto a wire rack. Peel off the paper liner. Cool completely before frosting.

5) Frost the cake using a rubber spatula. When complete, cut the cake into appropriately sized slices and enjoy your old-fashioned chocolate layer cake, refrigerating any leftovers (bringing to room temperature before serving again).

Pretty easy, right? I can promise you this recipe is worth the time. It is so decadent it melts in your mouth. It is really moist.

Oh, don't forget to check and make sure that you have a glass of ice cold milk that you can enjoy right along with a warm slice of this old-fashioned chocolate layer cake.

Old-Fashioned Chocolate Layer Cake

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Bundt Cakes to the Rescue

While sitting at the bowling alley, a voice came over the intercom saying, "Tonight we are hosting a raffle on a yummy yellow sheet cake for .00 a ticket. The proceeds will go to our youth bowling association." A yellow sheet cake, I thought? How often are you asked to bake a cake for a school auction, cake walks, parties or get-togethers? Bundt cakes makes excellent cakes for these events. They are pretty cakes, make for a great presentation and could bring in more money than a yellow sheet cake. Another benefit of bundt cakes is that they are easy to transport to your event. Below are some of my favorite bundt cake recipes:

BANANA PUDDING BUNDT CAKE

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1 (18.25-ounce) box yellow cake mix

Bundt Cakes to the Rescue

1 (3-ounce) package instant banana pudding mix

4 large eggs

1 cup water

1/4 cup vegetable oil

3/4 cup mashed banana

2 cups powdered sugar

2 tablespoons milk

1 teaspoon vanilla extract

1/2 cup walnuts, finely chopped

Preheat oven to 350*F (175*C). Grease and flour bundt pan and set aside.

In large bowl combine cake mix, pudding mix, eggs, water, vegetable oil and banana. Beat with electric mixer for 2 minutes. Pour into prepared bundt pan.

Bake for 50 to 55 minutes or until cake tests done. Cool cake on a wire rack for 15 minutes. Remove cake and continue to cool on rack.

To Make Glaze: Beat together powdered sugar, milk and vanilla in a bowl until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake. Sprinkle chopped nuts over icing, if desired.

CARIBBEAN CHRISTMAS RING

3 tablespoons vegetable shortening

2 1/2 cups finely chopped walnuts

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 cup softened butter

1 1/3 cups granulated sugar

3 large eggs

1 cup sour cream or plain nonfat yogurt

1 ripe banana, mashed 2 tablespoons orange liqueur (triple sec)

Orange Sugar Glaze:

1 cup powdered sugar, shifted

2 tablespoons orange juice

Thoroughly grease a 10 to 12-cup microwave-safe bundt pan with shortening; sprinkle with 1/2 cup of the chopped walnuts to coat evenly. Sift flours, baking powder and baking soda.

Cream butter and sugar until fluffy; beat in eggs, one at a time. Stir sour cream or yogurt, banana and liqueur into egg mixture. Fold flour mixture into banana-egg batter; stir in remaining walnuts.

Spoon into prepared pan and place on top of microwave-proof bowl in microwave, bringing cake up to center of oven. Cook on medium 10 minutes, then on high 5 to 7 minutes until cake tests done, turning twice. Let cake stand 15 minutes. Turn out onto serving plate. Let cool.

Mix sifted powdered sugar and orange juice until smooth. Pour glaze evenly over cake and serve.

CHOCOLATE CREAM FILLED CAKE

Filling Ingredients:

1/4 cup granulated sugar

1 (8-ounce) package cream cheese, softened

1 large egg

1 teaspoon vanilla extract

Cake Ingredients:

2 cups all-purpose flour

1 1/2 cups granulated sugar

1 cup water

1/2 cup unsweetened cocoa

1/2 cup butter, softened

3 large eggs

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

Glaze Ingredients:

2 ounces white chocolate

2 teaspoons vegetable shortening

1/4 cup semi-sweet real chocolate chips

Heat oven to 350°̊F. Combine all filling ingredients in small mixer bowl. Beat at low speed, scraping bowl often, until smooth; set aside. Combine all cake ingredients in large mixer bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth. Pour 3 cups batter into greased and floured 12-cup bundt pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.

Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely.

Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until melted (1 to 2 minutes). Drizzle over cooled cake. Let stand until firm. Repeat with remaining shortening and chocolate chips. Store refrigerated.

CREAM CHEESE CHOCOLATE CHIP TUNNEL CAKE

A delightfully surprising "tunnel" of cream cheese and chocolate chips makes this cake a sure winner with your family and friends!

2 cups granulated sugar

1 cup vegetable oil

2 large eggs, beaten lightly

2 teaspoons vanilla extract

1 teaspoon baking soda

2 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup unsweetened cocoa

3 cups all-purpose flour

1 cup buttermilk

Filling:

1/4 cup granulated sugar

1 (8-ounce) package cream cheese - softened

1 teaspoon vanilla extract

1 large egg

1 cup (6-ounces) miniature semisweet chocolate chips

Glaze:

1 cup powdered sugar

3 tablespoons unsweetened cocoa

2 tablespoons butter, melted

2 to 3 tablespoons Hot water

Preheat oven to 350*F (175*C). Generously grease a 10-inch bundt or tube pan. Set aside.
For the cake: Combine sugar, oil and eggs in a large mixing bowl. Beat for one minute until smooth.

Add remaining cake ingredients and beat at medium speed for three minutes, scraping sides of bowl occasionally. Set batter aside and prepare filling.

For filling: Cream the sugar with cream cheese at medium-high speed. Add the vanilla and egg and beat until smooth. Stir in the chocolate chips, mixing well.

Pour half of the cake batter into the prepared pan. Spoon the filling mixture evenly over the layer of batter, then carefully pour remaining batter over the filling.

Bake for 65 to 70 minutes or until cake tests done when lightly pressed in the center and cake springs back. Cool cake on a wire rack for 20 to 25 minutes before removing from pan. Cool completely before glazing.

For the glaze: Combine all ingredients to form a consistency thin enough to drizzle decoratively on the cooled cake.

ORANGE BUNDT CAKE

1 (18.25-ounce) package yellow cake mix

1 (3.9-ounce) package instant lemon pudding

3/4 cup orange juice

1/2 cup vegetable oil

4 large eggs

1 teaspoon lemon extract

1/3 cup orange juice

2/3 cup granulated sugar

1/4 cup butter

Preheat oven to 325*F (160* C). Grease one bundt pan and set aside. In large bowl beat together cake mix, pudding mix, 3/4 cup orange juice, oil, eggs, and lemon extract for 3 minutes. Pour batter into prepared Bundt pan. Bake for 50 to 60 minutes, or until tested done. Cool for 15 minutes and remove from pan. In small saucepan combine 1/3 cup orange juice, sugar, and butter. Bring to boil, reduce heat and cook for two minutes. Drizzle hot icing over warm cake

STREUSEL SPICE CAKE

1 (18.25-ounce) package spice cake mix

3/4 cup milk

1/4 cup butter or margarine, softened

3 large eggs

1/4 cup sweetened flaked coconut

1/4 cup chopped nuts

Filling:

1/2 cup coconut

1/2 cup chopped nuts

1/2 cup firmly packed brown sugar

2 tablespoons all-purpose flour

2 teaspoons ground cinnamon

Glaze:

1 cup powdered sugar

1 tablespoon margarine or butter, softened

2 to 3 tablespoons milk

Heat oven to 350*F (175*C). Grease and flour a 10-inch tube or 12-cup bundt; pan.
In large bowl, combine cake mix, 3/4 cup milk, 1/4 cup butter and eggs at low speed until moistened; beat 2 minutes at high speed. Stir in 1/4 cup coconut and 1/4 cup nuts. Pour half of batter (about 2 cups) into prepared pan. In small bowl, combine all filling ingredients; reserve 1/2 cup filling. Sprinkle remaining filling over batter in pan.

Cover with remaining batter; sprinkle with 1/2 cup reserved filling. Bake for 45 to 55 minutes or until wooden pick inserted near center comes out clean. Cool upright in pan 30 minutes on wire rack. Remove from pan. Cool completely. In small bowl, blend all glaze ingredients until smooth, adding enough milk for desired drizzling consistency. Drizzle over cake

ZESTY LEMON POUND CAKE

1 (6-ounce) package or 1 cup Premier White Chocolate Morsels, or 3 premier white baking bars, broken into pieces

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

1 1/2 cups granulated sugar

2 teaspoons vanilla extract

3 large eggs

3 tablespoons grated lemon peel (about 3 medium lemons)

1 1/3 cups buttermilk

1 cup powdered sugar

3 tablespoons fresh lemon juice

Preheat oven to 350°F. Grease and flour 10-cup bundt pan. Melt morsels in medium, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth; cool slightly.

Combine flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into prepared bundt pan. Bake for 50 to 55 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes.

Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of lemon glaze over cake. Let stand for 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving.

Bundt Cakes to the Rescue

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The Beginners Guide To Basic Kitchen Appliances

Setting up a new kitchen is both exiting and overwhelming. You will see new stuff that you do not have but might need in every store that you visit. On top of this, friends and relatives will swear by their own favorite kitchen appliances and utensils and store salesmen will convince you that your kitchen cannot be complete until and unless you pick up each and every appliance available in their store ranging from ovens, steamers and coffee grinders to toasters, citrus fruit juicers and grill sandwich makers. While you will eventually get to know what you need and what you don't as you start using your kitchen full time, given below is a list of necessary basic kitchen appliances that will help you out till then:

Food Processor: A food processor is the best thing to ever happen to the kitchen. Many people will tell you that the attachments are tough to handle and cleaning up is the biggest chore ever, but a food processor can actually speed up your time and productivity in the kitchen provided you know how to use one. Any good quality food processor will let you make juices; chop, slice, shred, mince and grate vegetables and meat; grind and puree and knead your dough for bread and pizza bases. Buy a food processor that comes with a blender so that you do not have to buy an additional blender, which is one of the most used and useful kitchen appliances.

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Blender: If you are not buying a food processor or if your processor comes without a blender, then make sure that you buy a blender before you start cooking. It is a major necessity in any kitchen and extremely efficient and useful for making shakes, smoothies, purees, soups and sauces.

The Beginners Guide To Basic Kitchen Appliances

An Electric Beater Or Mixer: An electric beater, stand alone or hand held is a necessity for you if you plan to bake. These hand held or stand alone beaters ensure that your eggs and cream are perfectly whipped for cakes and that your batter is perfectly mixed. You can go for a manual beater/mixer if you are short of money, but they tend to consume a lot of time and energy and still fail to provide the results that an electric one does. They are also helpful in making soups, sauces and pastes of all kinds.

A Microwave: In a day and age of pre-packed, pre-prepared frozen foods, no kitchen is complete without a microwave. Microwaves are necessary for reheating and defrosting, which not only take up time but also result in a large amount of dirty utensils if you use a stove top. You can also use your microwave for basic cooking and end up saving a lot of kitchen time.

A Crock Pot: The only way that you can get perfect steamed rice with each and every grain standing out separately is by using a crock pot or an electric rice cooker. Just put in the desired amount of rice and water and switch in the device and your restaurant grade rice will be ready within no time. It is an ideal instrument for making soups and all-in-one meals and is also great for steaming vegetables.

The Beginners Guide To Basic Kitchen Appliances

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Sweet Twist On Tamales

Tamales are a wonderful food made of various fillings inside a corn masa shell. The whole thing is steamed while wrapped inside a corn husk. When it is done, you have a delicious traditional Mexican dish. The great thing about tamales is you can make them savory or sweet. Fill them with meat, vegetables, or sweet fruit filling. You will love all the variations.

It may take some practice to perfect your tamales, but once you have got it mastered, you will be able to make large batches ahead of time and freeze them until you need them. Since tamales are a big undertaking, it was common for families to get together to make large quantities.

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If you like these tamales filled with apples, try experimenting a bit with other fruit fillings. You should also try savory versions to make for your main meal.

Sweet Twist On Tamales

Recipe for Sweet Tamales

Tamales can be either savory or sweet.

What You Need

4 ounces of dried corn husks (approximately 32 husks) 1-1/4 cups masa harina 1-1/4 cups boiling water 2 Golden Delicious apples, peeled, cored and coarsely chopped 1/3 cup raisins 1 cup and 1 Tablespoon sugar 2 teaspoon ground cinnamon 3 cups water 1 teaspoon vanilla 1/2 cup vegetable shortening 1 teaspoon baking powder 1/4 teaspoon salt

How to Make It

Separate the corn husks and soak them in a large bowl of hot water for about an hour. They should become pliable.

In a medium bowl, add 1-1/4 cups boiling water to the masa harina. Beat until smooth with a wooden spoon. Cover the dough with plastic wrap and let it cool to room temperature; about an hour.

Place the apples, raisins, 5 tablespoons of sugar, 1 teaspoon of cinnamon and 3 cups of water in a medium pot and simmer over medium temperature for half an hour. Strain, retaining 1 cup of the cooking liquid. Move the fruit to a bowl and use a fork to mash it. Add vanilla. Set aside with the cooking liquid to cool completely.

In a large bowl, beat the shortening on medium speed with an electric mixer until fluffy (about 2 minutes). Add the masa dough and remaining sugar and cinnamon. Beat until smooth (about 1 minute). Add the retained cooking liquid gradually, beating until the mixture feels like thick cake batter. Add the baking powder and salt. Beat the mixture for another minute.

Drain the husks. Tear 8 of the husks lengthwise into 48 thin strips. Set aside. Place 24 husks on the work surface, concave side up. Fill the center of each husk with 2 tablespoons of masa dough. Put 1 heaping teaspoon of fruit in the center of the dough. Fold the long sides so they cover the filling. Tie the ends of the tamale closed with the strips of husk. Repeat until all 24 are finished. Place them upright, leaning against each other, in the steamer top.

Place the steamer over a pot of simmering water over medium heat. Cover. Steam until the husks separate easily from the tamale, about an hour.

Allow to stand for 15 minutes before serving.

Makes 24 tamales.

Sweet Twist On Tamales

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Italian Christmas Cookies - Anise Cookies

Whether a part of the assortment of Italian Christmas cookies or at a baby shower or wedding, these anise cookies are constantly making an appearances at my family celebrations (With a simple drop of food coloring they're perfect for any occasion!) If the licorice taste of anise doesn't suit you, try using almond, vanilla or even lemon extract...they are all delicious!

Makes about 8 dozen

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Cookie Ingredients

Italian Christmas Cookies - Anise Cookies

1/2 cup butter, softened
1/2 cup granulated sugar
3 large eggs
2 teaspoons anise extract (almond, vanilla or lemon can also be used!)
2 1/2 - 3 cups all-purpose flour
1 tablespoon baking powder
2-3 tablespoons milk
Icing Ingredients

2 cups confectioners' sugar
3-4 tablespoons milk
1/8 teaspoon anise extract (optional)
food coloring (optional)
sprinkles of your choice(optional)
Preheat your oven to 350 degrees. Prepare your cookie sheets or pans by covering them with parchment paper.

To prepare these Italian Christmas cookies, get a large bowl and combine the butter and sugar together until the mixture is light and fluffy, which should take anywhere between 3 and 5 minutes. Crack in each egg, making sure to mix well after each one. Add your choice of extract.

Now combine the flour and baking powder, sifting it together so that there are no chunks of baking powder together. Take about a third of these dry ingredients and add them to the wet ones, using a hand or stand mixer to combine them. Then add about a tablespoon of milk. Repeat this process by adding another third of the flour mixture to your batter, and then another spoon of milk. The last batch of flour should be added very slowly, mixing in between so that you can determine how much flour is enough. You want the batter to be very easy to mold, but not sticking to your hands. The dough should not be stiff! If you add too much flour, try adding a few more drops of milk until the batter is easy to manage.

Using a tablespoon, drop balls of the batter onto the baking sheets, leaving space for them to bake and puff up in the oven.

Stick your pan in the oven and bake for about 10 minutes or until they puff up and the bottoms begin to turn a light golden brown.

While the cookies are baking, mix together the confectioners sugar, milk and extract of your choice (if you are using it). At this point you can also add food coloring if you want your icing to be a special color. White is also just as nice though!

After the cookies have mostly cooled, hold each one upside down and dip into your frosting glaze. flip it over and let it rest on a flat surface covered with wax paper. If you intend to use sprinkles, only dip a few at time and then sprinkle them, or else the frosting will harden and sprinkles will no longer stick. (If your frosting begins to harden before you are done dipping just microwave it for about 10 seconds to let melt again!)

Let the frosting harden to the touch, arrange on a plate and get ready to serve these Italian Christmas cookies to your family and friends!

Italian Christmas Cookies - Anise Cookies

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