My daughter took a class on making pastries. When she left the class, her first words to me were, “I’m buying a stand mixer!” In the class they demonstrated how useful and practical stand mixers are. I can see why. A stand mixer does a more thorough job than a portable mixer. They also allow you to work more easily and efficiently since both hands are free. We looked at a Hamilton Beach® Mixer and found that Hamilton Beach® Mixers come in a variety of designs and colors. My favorite was the “pineapple” colored Hamilton Beach® Stand Mixer. I think yellow appliances give a kitchen a bright, homey appearance. However, since my other appliances are either black or stainless steel, I will most likely buy either the ”sterling” or “licorice” Hamilton Beach® Stand Mixer because those are such classic colors. All these cool colors are part of their Eclectrics® Mixers and other fine appliances.
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Here is a recipe that definitely would benefit from using a stand mixer. This is a recipe I’ve had for almost forty years. It is the quintessential, absolutely perfect combination of chocolately deliciousness. I first got this recipe back in 1969 shortly after RT and I were married. The recipe came from his mother, Lillian, and I asked her for the recipe after tasting the pie for the first time after that Thanksgiving dinner many many years ago.
Chocolate Meringue Pie
1 cup sugar
2 Tablespoons cornstarch
2 Tablespoons flour
4 Tablespoons cocoa
2 egg yolks (save whites for meringue)
1 1/2 cups milk
1 cooked pie shell
Place dry ingredients in the mixer. Add milk and eggs and mix until frothy. Pour into a small saucepan and cook on medium heat until thick, stirring constantly. Pour into a cooked pie shell. Cool.
Meringue: Place the two egg whites into the mixer and whip until stiff. Fold in 1/4 cup sugar and mix until dissolved. Spread the meringue on top of the cooled pie. Pop into a 350 oven for about ten minutes to brown the meringue.
November 19th, 2007 (3 weeks ago) at 3:05 am