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SuperWhipper® Recipes
SuperWhipper® Quick Quiche
Ingredients
- 8 slices bacon
- 4 ounces shredded Swiss cheese
- 2 tablespoons butter, melted
- 4 eggs, beaten
- 1/4 cup finely chopped onion
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
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Directions
- Place bacon in a large, deep skillet. Cook over medium high
heat until evenly brown. Drain, crumble and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Lightly
grease a 9 inch pie pan.
- Line bottom of pie plate with cheese and crumbled bacon.
Combine eggs, butter, onion, salt, flour and milk; beat with
the SuperWhipper® until smooth; pour into pie pan.
- Bake in preheated oven for 35 minutes, until set. Serve hot
or cold.
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SuperWhipper® Carrot Soufflé
Ingredients
- 1 3/4 pounds carrots, peeled and chopped
- 1 cup white sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 3 eggs, beaten
- 1/2 cup margarine, softened
- 2 teaspoons confectioners' sugar
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Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large pot of boiling water, cook the carrots until very
tender. Drain, and transfer to a large mixing bowl.
- While carrots are warm, use SuperWhipper® to beat with
sugar, baking powder, and vanilla extract until smooth. Mix in
the flour, eggs, and margarine. Transfer to a 2 quart baking
dish.
- Bake 1 hour in the preheated oven, or until top is golden
brown. Sprinkle lightly with confectioners' sugar before
serving.
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SuperWhipper® Lemon Soufflé
Ingredients
- 1 large lemon, zested and juiced
- 1 egg
- 1/4 cup castor sugar or superfine sugar
- 1 teaspoon cornstarch
- 2 tablespoons unsalted butter, cubed
- 3 egg whites
- 5 tablespoons castor sugar or superfine sugar
- 3 egg yolks
- 1 large lemon, zested and juiced
- 2 tablespoons confectioners' sugar for dusting
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Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- Use the SuperWhipper® to whisk the egg in a medium saucepan, and mix in the 1 lemon's zest and juice, 1/4 cup sugar and cornstarch. Set over medium heat, and cook stirring constantly until the mixture thickens. Reduce heat to low, and continue blending for another minute. Remove from the heat and stir in the butter. Divide between four 6 or 8 ounce ramekins. Set aside.
- In a medium glass or metal bowl, whip egg whites with the SuperWhipper®. When they are able to hold a soft peak, sprinkle in 1 tablespoon of the sugar, and continue mixing until stiff. With the SuperWhipper®. Whisk the remaining 4 tablespoons of sugar into the egg yolks along with the zest and juice of the remaining lemon. Fold a couple of spoonfuls of the egg whites into the yolks to lighten them up, and then fold in the rest of the whites. Spoon into the ramekins over the lemon curd, and run a finger around the inside of each rim.
- Place the ramekins onto a baking sheet, and place in the preheated oven. Bake for 15 to 17 minutes, until puffed and golden brown. Let cool for about 5 minutes before serving.
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SuperWhipper® Horseradish Sauce
Ingredients
- 1 cup heavy cream
- 1 pinch white pepper, or to taste
- 1 dash hot pepper sauce (such as
Tabasco®) (optional)
- 3 tablespoons prepared horseradish
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Directions
- Use the SuperWhipper® to mix the cream in a mixing bowl until stiff peaks form. Lift your SuperWhipper® straight up: the cream should form a sharp peak that holds its shape. Season with the white pepper, hot sauce, and horseradish. Stir to combine.
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SuperWhipper® Passion Fruit Dessert
Ingredients
- 8 passion fruits (mashed strawberries,
pears or peaches can be substituted)
- 1 tablespoon white sugar
- 1 (14 ounce) can sweetened condensed
milk
- 2 cups cream dusting
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Directions
- Break passion fruits in half, and empty contents into a bowl. Use a little
water to help rinse the juice out of the skins. Mix with hands to soften
pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened
condensed milk.
- In a chilled bowl, beat cream with SuperWhipper® until stiff peaks form.
Fold 1/3 of the cream into the passion fruit mixture, and then quickly fold
in remaining cream until no streaks remain. Refrigerate for 1 hour.
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SuperWhipper® Eggnog Smoothie
Ingredients
- 1 quart eggnog
- 1 (5.1 ounce) package instant vanilla
pudding mix
- 1 (12 ounce) container frozen whipped
topping
- 1/2 cup rum, or amount desired
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Directions
- Pour the eggnog into a mixing bowl. Use the SuperWhipper to
whisk in the pudding mix, whipped topping, and rum until
evenly blended. Cover and refrigerate until well chilled or
about 2 hours. Serve cold.
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SuperWhipper® Whipped Cream
Ingredients
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon confectioners' sugar
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Directions
- In a large bowl, use the SuperWhipper® to whip the cream until stiff
peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
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SuperWhipper® Cool whip Cookies
Ingredients
- 1 (8 ounce) container frozen whipped
topping, thawed
- 2 eggs
- 1 (18.25 ounce) package lemon cake mix
- 1/3 cup confectioners' sugar for decoration
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Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly
grease baking sheets.
- With the SuperWhipper® beat together the whipped topping
and eggs together. Add the lemon cake mix and continue to
mix. Dough will be thick.
- Drop by teaspoonfuls into a bowl of confectioners' sugar and
roll to coat. Place cookies on the prepared baking sheets.
Bake at 350 degrees F (175 degrees C) for 8 minutes.
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SuperWhipper® Blue Hawaiian
Ingredients
- 1 ounce Orange Vodka
- 1 ounce blue Curacao liqueur
- 2 ounces orange juice
- 1 ounce pineapple juice
- 1 slice orange
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Directions
- Pour Orange Vodka, blue Curacao liqueur, orange juice, and pineapple
juice into a glass filled with ice.
- Mix together with the SuperWhipper® and garnish with the orange slice
to serve.
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SuperWhipper® California Lemonade
Ingredients
- 3/4 ounce vodka
- 1/4 ounce dry gin
- 1/4 ounce cognac
- 1/4 ounce grenadine
- 2 ounces orange juice
- 1 tablespoon lime juice
- 1 tablespoon simple syrup
- 1 wedge lemon
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Directions
- In a large glass or container add vodka, gin, cognac,
grenadine, orange juice, lime juice, sugar syrup, and mix
together with the SuperWhipper®.
- Serve over ice in hurricane glass.
- Garnish with lemon wedge.
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SuperWhipper® 7 Minute Pudding
Ingredients
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 2 cups milk
- 2 egg yolks
- 2 tablespoons butter or margarine
- 1 teaspoon vanilla extract
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Directions
- In a microwave-safe mixing bowl, combine sugar and cornstarch. With
the SuperWhipper®, blend in milk and egg yolks until smooth.
Microwave on medium for 5 minutes. Blend well with SuperWhipper®.
Microwave on high for 2 minutes; stir. Blend in butter and vanilla. Pour
into serving dishes; cool
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SuperWhipper® Salad Dressing
Ingredients
- 1 1/2 lemons, juiced
- 1 cup freshly grated Parmesan cheese
- 2 teaspoons garlic salt
- 3/4 cup mayonnaise
- 1 cup milk
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Directions
- With your SuperWhipper®, mix together lemon juice,
parmesan cheese, garlic salt, and mayonnaise until smooth.
Stir in milk, adjusting the amount or adding a little water, to
make the dressing as thin or thick as you like. Cover and
refrigerate 8 hours, or overnight
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Whip, whisk, mix or beat - anything, anytime, anywhere!
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