Recipes for the WonderMix Mixer

WonderMix Recipes

Appetizers and Side Dishes

Big John’s Blender Salsa

Catharina’s Pear Jello Salad

Grandmother Huntsman’s Coleslaw

 

Dressings, Dips and Sauces

Buttermilk Ranch Dressing

Wonder Pesto

 

Beverages

Cantaloupe Refresher

Frozen Tropical Fruit Drink

Orange Julius

 

Breads

14 Grain Bread

100% Whole Wheat Bread

Ezekiel Bread

French Bread

Not Your Mama’s Cornbread

Nutritious White Wonder Bread

          Cinnamon Roll Variation

Whole Wheat Tortillas

 

Breakfast

Blender Pancakes

Grandma Elaine’s Granola

Hootenannies (German Pancakes)

Big John’s “Movin'” Bran Muffins

 

Main Dishes

Cheesy Potatoes

Mari Carmen’s Spanish Gazpacho

Parmesan Pesto Pasta

Steak and Bacon Burgers

 

Cookies

Aunt Sophie’s Cream Cheese Cookies

Chocolate Chip Wonder Cookies

Jace’s “Gingerbread for Boys and Cookies”

World’s Best Sugar Cookies

 

Desserts

Arlene’s Lemon Poppy Seed Bundt Cake

Aunt Cathie’s Devil’s Food Cake

Grandma Elaine’s Banana Bread

One Egg White Meringue

One Minute Wonder Mousse

Whipped Cream

Venna Smart’s Apple Crisp

 

Gluten-Free Recipes

Almond Flour Pumpkin Bread

Brazilian Cheese Puffs

Chef Brad’s Gluten-Free Rice Bread

Dutch Almond Wafers

          Make Your Own Almond Flour

 

 

WonderMix Recipes

 

APPETIZERS & SIDE DISHES

 

Big John’s Blender Salsa

Easy, fresh, cheap and delicious. You will never buy canned salsa again!

1/2 bunch green onions

1/2 of a 4oz. can diced green chilies

2-3 garlic cloves (or garlic salt to taste)

1/2 c. fresh cilantro (or 1/4 c. dried cilantro)

1 28 oz. can tomatoes, diced or stewed

1 15 oz. can black beans (optional)

Put onions, chilies, garlic and cilantro in blender. Pulse a couple of times. Add tomatoes and beans and pulse a couple of times, to desired consistency.

 

Catharina’s Pear Jello Salad

“This stuff is the Nectar of the Gods, straight from my sister’s kitchen”

Drain a 15 oz. can of pears, reserving the juice. Add juice plus water to equal 2 cups of liquid. Bring liquid to a boil, remove from heat. Add a 6oz. box of any flavored jello to the liquid. Mix until dissolved. Add 10 ice cubes and 3/4 c. cold water. Chill in the refrigerator.

 

Blend pears and cream cheese in the WonderMix blender. Once the jello begins to set, whisk into pear/cream cheese mixture until well incorporated. Stir in a 9 oz. container of thawed whipped topping, until smooth.

 

Place in 9x13x2 pan or any sized bowl (or combination of bowls) or molds. Let set in refrigerator until thickened or solid.


 

Grandmother Huntsman’s Coleslaw

1 head of cabbage
1 1/2 tsp. mustard
1 Tbsp. sugar
1 Tbsp. cider vinegar
3/4 tsp. salt
6 Tbsp. milk
1 c. mayonnaise
1/4 onion, grated

Using the coarse drum of the food processor attachment, grate the entire head of cabbage. Set aside. Whisk remaining ingredients together into a sauce consistency. Pour sauce over cabbage and stir until well coated. Chill and serve sprinkled with raw, chopped peanuts.

 

 

DRESSINGS, DIPS & SAUCES

 

Buttermilk Ranch Dressing

3/4 c. mayonnaise
3/4 c. sour cream
1/4 to 1/2 c. buttermilk
1 Tbsp. lemon juice
1 Tbsp. olive oil
1/2 Tbsp. minced fresh parsley
1 Tbsp. minced fresh chives
1/2 tsp. minced garlic
1/2 tsp. salt
1/4 tsp. ground black pepper 

Add all ingredients with 1/4 c. of the buttermilk to the WonderMix blender. Puree for about 10 seconds to combine. Check the consistency and add additional buttermilk two tablespoons at a time for a thinner dressing. Store in a glass jar or airtight container, in the refrigerator, for 7 to 10 days.

 

 

Wonder Pesto

“Unbelievable taste! You can add it to anything (almost)!”

1 c. loosely packed basil leaves

2 oz. Parmesan cheese, cut into cubes

1/2 c. olive oil

1 clove garlic

1/4 c. shelled pine nuts (or walnuts)

Put everything in the WonderMix blender. Pulse a few times to break up the nuts, then blend until smooth.

BEVERAGES

Cantaloupe Refresher

1 c. orange juice
2 c. cubed cantaloupe
2 tsp. honey
500 mg. Vitamin C (optional)
Fresh mint, for garnish

In the WonderMix blender, blend the orange juice, cantaloupe, honey and Vitamin C until smooth. Pour into chilled glasses and garnish with fresh mint.



 

Frozen Tropical Fruit Drink

1 ripe frozen banana

12 frozen strawberries

3 c. coconut milk

1/4 c. sugar

Put coconut milk and sugar in WonderMix blender. Turn blender to SPEED 1 or 2. Add fruit one piece at a time, blending until smooth. Serve and enjoy.

 

Orange Julius

1/3 c. orange juice concentrate

1 c. whole milk

1/4 c. sugar

1/2 tsp. pure vanilla

6 ice cubes

Put everything in the WonderMix blender. Pulse a few times, then blend until smooth.

 

 

BREADS

14 Grain Bread

6 c. warm water (between 120° and 130°)
4 c. 14 Grain Blend
6 Tbsp. vital wheat gluten
2/3 c. canola oil (or applesauce)
2/3 c. honey (or sugar)
2 Tbsp. salt
3 Tbsp. dough enhancer
3 Tbsp. SAF Instant Yeast
8-14 c. 100% whole wheat flour

Using the dough hook and dough divider, pulse together water, 14 Grain Blend, gluten, oil, honey, salt, dough enhancer, and yeast in the WonderMix.

Turn the dial to SPEED 2 and add whole wheat flour, one cup at a time, until dough cleans the sides of the bowl and comes up from the bottom. Do not add more flour at this point. Dough should be very sticky.

Knead on SPEED 2 for 4-5 minutes or until the gluten has developed. If dough is still very sticky after 4-5 minutes, add a little more flour.

Slightly oil hands and counter and turn dough out onto the counter. Divide dough with dough divider into equal size loaves.

Shape loaves and place in well-greased pans. Cover and let rise until doubled. (For a quick raise, you can preheat the oven to 350° and then turn the oven off. Put loaves in oven and let rise until doubled.)

Bake at 350° for 30-35 minutes or until the inside temperature of the bread registers 180° on an instant read thermometer. Yields 5 large loaves or 6 medium loaves.

100% Whole Wheat Bread

6 c. warm water (between 120° and 130°)

2/3 c. canola oil (or applesauce)

2/3 c. honey (or sugar)

3 Tbsp. SAF Instant Yeast

3 Tbsp. dough enhancer

3 Tbsp. vital wheat gluten

2 Tbsp. salt

12-14 c. whole wheat flour

Using the dough hook and dough divider, pulse together water, oil, honey, yeast, dough enhancer, salt and vital wheat gluten in the WonderMix.

Turn the dial to SPEED 2 and add whole wheat flour, one cup at a time, until dough cleans the sides of the bowl and comes up from the bottom. Do not add more flour at this point. Dough should be very sticky.

Knead on SPEED 2 for 4-5 minutes or until the gluten has been developed. If dough is still very sticky after 4-5 minutes, add a little more flour.

Slightly oil hands and counter and turn dough out onto the counter. Divide dough with dough divider into equal size loaves.

Shape loaves and place in well-greased pans. Cover and let rise until doubled. (For a quick raise, you can preheat the oven to 350° and then turn the oven off. Put loaves in oven and let rise until doubled).

Bake at 350° for 30-35 minutes or until the inside temperature of the bread registers 180° on an instant read thermometer. Yields 5 large loaves or 6 medium loaves.

 

 

 

Ezekiel Bread

6 c. hot water
1/2 c. melted butter
1/2 c. honey or molasses
2 Tbsp. salt
2 Tbsp. dough enhancer
3 Tbsp. SAF Instant Yeast
4 tsp. vital wheat gluten
8 c. Ezekiel Flour (to start with)

 

First, grind 4 -4 1/2 pounds of Ezekiel mix in the WonderMill Grain Mill. Using the dough hook and dough divider, pulse together water, butter, honey, salt, dough enhancer, yeast, and gluten in the WonderMix.

Turn the dial to SPEED 2 and add Ezekiel Flour, one cup at a time, until dough cleans the sides of the bowl and comes up from the bottom.

Knead 7-10 minutes or until the gluten has developed. If dough begins to feel sticky, add a little unbleached flour to absorb the moisture (Note: this is more of a “batter” type dough, so it will be very soft.)

Slightly oil hands and counter and turn dough out onto the counter. Divide dough into 4 or 5 loaves.

Shape loaves and place in well-greased pans. Cover and let rise until doubled. (For a quick raise, you can preheat the oven to 350° and then turn the oven off. Put loaves in oven and let rise until doubled.)

Bake at 350° for 35-40 minutes or until the inside temperature of the bread registers 180° on an instant read thermometer. Yields 4 large loaves or 5 medium loaves.

 

French Bread

4 Tbsp. SAF Instant Yeast
4 c. hot water
6 Tbsp. sugar
2 Tbsp. salt
1 c. olive oil
10+ c. unbleached white flour
4 Tbsp. dough enhancer

Combine all ingredients in WonderMix bowl. Knead for 8-10 minutes. Allow dough to rise in WonderMix bowl for 10 minutes, and then punch dough down (turn on the mixer to punch dough down). Repeat 4 to 5 times. Divide dough and shape into 2 or 3 loaves. Place loaves on greased baking sheets. Slash the tops of loaves with a knife. Allow dough to rise until doubled. Bake at 400° for 30 minutes.


 

Not Your Mama’s Cornbread

“You will want this instead of birthday cake”

1 c. butter, softened

1/2 c. grated cheddar cheese

1 c. sugar

1 c. flour

4 eggs

1 c. cornmeal (fresh ground tastes better! Use popcorn ground in your WonderMill)

4 oz. can diced green chilies

4 tsp. baking powder

1 15 oz. can creamed corn

1/4 tsp. salt

1/2 c. grated Monterey Jack cheese

Using French or cookie whips, cream together butter, sugar and eggs in the WonderMix. Add remaining ingredients. Mix gently. Pour into a 9x13x2 baking dish. Preheat oven to 350°, turn down the heat to 300° and bake for approximately 1 hour.

Nutritious White Wonder Bread

“Your kids will love it and still get the nutrition and protein of wheat bread”

6 c. unbleached white flour
1 c. buttermilk powder or powdered milk
1/2 c. potato flour (or potato flakes)
2 Tbsp. vital wheat gluten
6 Tbsp. SAF Instant Yeast
2 Tbsp. salt
5 c. warm water (between 120° and 130°)
2/3 c. canola oil
2/3 c. honey
6 eggs

Using the dough hook and dough divider, pulse together the flour, milk, potato flour, gluten, yeast and salt in the WonderMix. Mix on SPEED 1 for about 1 minute.

Add the water, oil, honey and eggs to the dry mixture. Knead on SPEED 2 and add flour, one cup at a time, until dough cleans the sides of the bowl and comes up from the bottom. Do not add more flour at this point. The dough will be soft, but it won’t be sticky like whole wheat dough. Knead for 4-5 minutes.

Slightly oil hands and counter and turn dough out onto the counter. Divide dough with dough divider into equal loaves.

Shape loaves and place in well-greased pans. Cover and let rise until doubled. (For a quick raise, you can preheat the oven to 350° and then turn the oven off. Put loaves in oven and let rise until doubled).

Bake at 350° for 20-30 minutes or until the inside temperature of the bread registers 180° on an instant read thermometer. Yields 3 large loaves.

**This dough also works great for cinnamon rolls or dinner rolls. Just keep the dough very soft and only bake for about 15 minutes.

 

Cinnamon Roll Variation

Make the Nutritious White Wonder Bread dough. Roll out dough, brush with melted butter. Sprinkle with cinnamon/sugar mixture (recipe below). Roll up dough into a cylinder shape and use floss or string to cut into 1 inch thick rolls. Place on greased cookie sheet. Brush again with butter and let raise for 15 minutes. Bake for 12-15 minutes at 350°. When cool, frost with cream cheese frosting (recipe below).

Cinnamon Mixture:



1/4 c. sugar or 1/2 c. brown sugar

2 tsp. cinnamon



 

Cream Cheese Frosting:



1-8 oz. package of cream cheese

1 c. powdered sugar

2 tsp. grated orange peel

2 Tbsp. butter, softened

1 Tbsp. plus 1 tsp. orange juice



 

Whole Wheat Tortillas

“You will think you just crossed the border!”



1 1/2 c. warm water

1 egg

1/3 c. canola oil

1 tsp. salt

1 tsp. baking powder

3-5 c. whole wheat flour



Mix everything together in the WonderMix, using dough hook and dough divider. Start with only 3 cups whole wheat flour and then add flour, a little at a time, until dough gathers together into a soft ball. Knead for several minutes until the gluten develops.

Turn dough onto a floured surface. Roll into balls the size of a large golf ball. Cook on a dry, hot skillet (or an electric tortilla maker) until tortilla is dry and speckled brown.

Place in a towel to keep soft and warm. Yields about 24 medium tortillas.

 

 

BREAKFAST

 

Blender Pancakes

“These pancakes will make any father look like a good cook!”

 



1 1/4 c. water or milk

1 c. wheat (or 14 Grain Blend Mix)

1/4 c. dry milk (optional)

1 egg

2 Tbsp. canola oil

1 Tbsp. honey (or sugar)

1/2 tsp. salt

1 Tbsp. baking powder



 

Mix water, wheat and milk in the WonderMix blender for 3 minutes. Add egg, oil, sugar and salt and blend for 20 seconds. Add baking powder- pulse 3 times. Cook immediately on a hot, oiled griddle.

 

Grandma Elaine’s Granola

“Nutty, sweet and healthy!”

 



10 c. rolled oats

2/3 c. water

1 Tbsp. salt

2 c. brown sugar

6 c. rolled wheat

1 Tbsp. vanilla

1 1/2 c. canola oil

2 c. nuts or sesame seeds

2 c. wheat germ

2 c. shredded coconut



 

Using the flaker mill attachment, roll 10 cups oat groats and 6 cups of wheat. Mix oats, wheat, wheat germ, brown sugar, nuts/sesame seeds and coconut together. Set aside. Mix salt, oil, water and vanilla together. Add to dry ingredient mixture. Bake at 300° for 1 hour, stir every 15 minutes to avoid burning.

 

Hootenannies

(German Pancakes)

“Now these are just plain awesome!”

 



6 eggs

1 c. milk

1/2 tsp. salt

1 c. flour

1 cube of butter



 

Combine eggs, milk and salt in the WonderMix blender. Add flour and blend thoroughly. Melt butter in an 8″ or 9″ cake pan. Pour mixture on top. Bake 25 minutes at 425°. Serve with syrup (recipe below.)

 

Syrup:



1 Tbsp. lemon juice

1/2 c. honey

2/3 c. butter



Heat together in a saucepan.

 

Big John’s “MOVIN'” Bran Muffins

“These are the best Bran Muffins you will ever taste!”

 



2 c. bran

1 c. water

1/2 c. canola oil

1 1/2 c. sugar

2 beaten eggs

2 c. buttermilk

2 1/2 tsp. baking soda

2 1/2 c. flour

1/2 tsp. salt



 

Boil water. Pour water over 1 cup of bran in a large bowl. Set aside. In another bowl, mix together buttermilk and baking soda and add to bran mixture.

 

Using the French whips, beat together oil, sugar and eggs in the WonderMix. Add flour, salt and the other cup of bran. Add buttermilk/bran mixture. Mix everything together until it turns to a batter consistency.

 

Cook in paper-lined muffin tins at 400° for about 15 minutes. Yields about 30 muffins.

 

**Note: batter can be stored in refrigerator for up to 6 days.

 



 

MAIN DISHES

 

Cheesy Potatoes

 



6-7 large potatoes or 1 1/2 bags “Simply Shreds”

2 cans cream of chicken soup

2 Tbsp. butter

2 c. sour cream

1/2 c. green onion, chopped

1 1/2 c. cheddar cheese, grated

Salt to taste



 

Peel potatoes. Boil potatoes until cooked but firm (since they will continue to cook in the oven). Using the coarse drum of the food processor attachment, grate the boiled potatoes, or skip the first two steps and use “Simply Shreds”. Mix remaining items together and heat so that cheese melts. Pour sauce over potatoes and stir. Put in 9x13x2 pan. Refrigerate several hours before cooking so that flavors blend. Put 1 cup crushed corn flakes on top (optional). Bake at 350° for 1 hour.

 

Mari Carmen’s Spanish Gazpacho

(Cold Tomato-Based Raw Vegetable Soup)

“When my daughter Brittany lived in Spain for a couple of years, her landlady Mari Carmen would make a big bowl of this wonderful soup and serve it with big hunks of fresh Spanish Bread. We love you Mari Carmen!”

 



2 – 2 1/2 lbs. tomatoes

1/2 loaf French bread soaked in 4 c. water

1 cucumber, chopped

1/4 c. olive oil

1 green or Anaheim pepper, chopped

1/4 c. vinegar

1/4 – 1/3 onion

Salt and pepper to taste

1-2 garlic cloves



 

Blend everything together in the WonderMix blender. Serve chilled. (Note: to get the full flavor, allow gazpacho to sit in the fridge for a few hours.)

Parmesan Pesto Pasta

Quick & Easy!

 



3 c. durum or semolina flour

1/2 c. plus 2 Tbsp. pesto

2 large eggs

1/2 c. milk

1 tsp. salt

1/4 c. butter

1/2 c. grated Parmesan cheese

1/4 tsp. black pepper



 

Boil 4 quarts of water.

 

While water is boiling, add flour, pesto, eggs, milk, 1/2 tsp. salt and 1/2 cup water to the WonderMix. Using the dough hook and dough divider, mix ingredients until smooth.

 

Turn down the heat on the boiling water.

 

Using the meat grinder attachment (with the blade removed) on the WonderMix, press dough through the attachment. Cut off noodles in sections and place in boiling water. As the noodles cook (about 2-3 minutes), they will rise to the top of the water. (Noodles should be al dente, firm yet tender). Gently stir and then place in a strainer to drain.

 

Melt butter, parmesan cheese, pepper and 1⁄2 tsp. salt in a non-stick skillet over medium heat. Stir in the noodles and heat through. Makes 5-6 servings.

 

Steak and Bacon Burgers

“You will be the Master at the BBQ”



3 lbs. boneless sirloin steak

12 slices fully cooked bacon

Fresh garlic

Fresh onion

Morton Nature’s Seasons seasoning



Cut the steaks into 1 inch sections. Using the WonderMix Meat Grinder Attachment, grind a piece of steak with each slice of bacon, one at a time. Grind in a couple chunks of fresh garlic and fresh onion. After everything is ground, mix the mixture (with clean hands) in a bowl. Season with Morton Nature’s Seasons. Form into patties. Grill and enjoy!

 

 

COOKIES

Aunt Sophie’s Cream Cheese Cookies

“Aunt Sophie always had friends when she made these!”

 



1 c. shortening (do not use oil)

3 oz. cream cheese, softened

2 Tbsp. grated orange zest

2 c. flour

1 c. chocolate chips

1 c. sugar

2 eggs

2 tsp. vanilla

1 tsp. salt



 

Using cookie or French whips, cream together shortening, cream cheese, sugar, eggs and vanilla. Replace whips with dough divider and dough hook. Add remaining ingredients and mix until cookie dough forms. Bake at 350° for 10-12 minutes on ungreased cookie sheet.

 

 

 

 

 

 

Chocolate Chip Wonder Cookies

“Wow! Just plain wow!”

 

Adapted from The New York Times’ Best Chocolate Chip Cookie Recipe

*These cookies are BEST if the dough can be set aside in the

 refrigerator for at least 24 hours and up to 72 hours*

Yield: 1 1/2 dozen 5″ cookies



2 c. minus 2 Tbsp. cake flour

1 2/3 c. bread flour

1 1/4 c. light brown sugar

1 c. plus 2 Tbsp. sugar

1 1/4 tsp. baking soda

1 1/2 tsp. baking powder

2 large eggs

2 tsp. vanilla

1 1/2 tsp. coarse salt

2 1/2 sticks unsalted butter

1 1/4 lbs. semi-sweet chocolate disks (found in bulk at grocery stores such as Winco – or if you can’t find disks, use the largest chocolate chips you can find)

Sea salt



Sift flours, baking soda, baking powder and salt into bowl. Set aside. Fitting the mixer with the cookie whips, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce to SPEED 1, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and try to incorporate them without breaking the pieces.

Press plastic wrap against dough and refrigerate for 24 to 72 hours.

When ready to bake, preheat oven to 350°. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. Scoop 6 3 1/2 oz. mounds of dough onto baking sheet, tucking chocolate pieces into cookies. Sprinkle lightly with sea salt and bake until golden brown but still soft, 13 to 15 minutes.

Transfer sheet to wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated or frozen, for baking remaining batches.

 

JACE’S “GINGERBREAD FOR BOYS AND COOKIES”

 

“Jace Johnson was the best teacher of 8 year olds in the world! She spent countless hours of her own time teaching us everything from how to make Gingerbread boy cookies to how to cook over a fire. She even taught us little facts like how a bee produces just one teaspoon of honey in its whole lifetime. Jace Johnson will be remembered by her loving students forever. Thanks Jace!”

We will always love you! Love John, David and Eric

 



1 c. boiling water

1 c. dark, full-flavored molasses

1 c. butter, softened

2 c. sugar

6 c. flour

2 rounded tsp. baking soda

2 tsp. cinnamon

1 tsp. ginger



 

Put boiling water and molasses in the WonderMix. Add butter (chopped into pieces) and sugar. Mix using the cookie whips. Set aside.

 

Sift together flour, baking soda, cinnamon and ginger. Turn on the WonderMix to SPEED 2 or 3 and add dry flour mixture, one cup at a time, until combined.

 

Let dough sit overnight in the fridge (it handles much better if it sits overnight).

 

For gingerbread boys: Roll dough out onto a floured surface until about 3/4 inch thick. Sculpt with your hands or use a cookie cutter.

 

For gingerbread cookies: Roll dough into golf-ball sized balls. Roll in sugar.

 

Place on greased cookie sheet. Cook at 350° for 9-10 minutes.

 

World’s Best Sugar Cookies

“Seriously the best sugar cookies that will ever touch your lips”



1 1/3 c. butter, softened

2 eggs

1 1/3 c. sugar

1 1/2 tsp. vanilla

4c. flour

3/4 tsp. baking soda



Put butter, eggs, sugar, baking soda and vanilla in the WonderMix. Cream together, using the cookie whips. Add the flour, one cup at a time, until dough forms.

Divide into 2 balls. Roll into logs about the size of a paper towel roll (1 1/2 inches in diameter). Wrap each log in wax paper or plastic wrap and refrigerate for about an hour.

Slice into 1/2 inch thick slices. Bake at 350° for 11-12 minutes. Frost cookies when cool.

FROSTING:

 



1 cube of butter, softened

4 oz. cream cheese, softened

6-7 c. powdered sugar

Dash of salt

4 oz. (1/2 can) evaporated milk

1 tsp. almond flavoring

1 tsp. coconut flavoring



Put all ingredients in the WonderMix. Using the French whips, mix frosting until smooth.



 

DESSERTS

 

Arlene’s Lemon Poppy Seed Bundt Cake

“Easy, moist and delicious”

 



1 lemon cake mix

1/2 c. canola oil

1 pkg. (4 serving size) lemon instant pudding

1 c. water

4 eggs

3-4 Tbsp. poppy seeds

1 tsp. vanilla



 

Using French whips, mix together all ingredients in the WonderMix. Pour into well-greased Bundt pan. Bake at 350° for 25-30 min. Sift powdered sugar over the cake when cooled.

 

Aunt Cathie’s Devil’s Food Cake

“Easy, simple and delicious, straight from my sister’s kitchen!”

 



1 pkg. Duncan Hines Devil’s Food Cake Mix

1 1/4 c. water

1 pkg. (4 serving size) chocolate instant pudding

1/2 c. canola oil

4 large eggs

1/2 c. Duncan Hines Creamy Home-style Frosting



 

Preheat oven to 350°. Grease and flour Bundt pan. Using French whips, combine cake mix, pudding mix, eggs, water and oil in the WonderMix. Beat on SPEED 2 for 2 minutes. Pour into Bundt pan. Bake for 50-60 minutes or until toothpick inserted in the center comes out clean. Cool in the pan for 25 minutes. Invert onto heat resistant serving plate. Cool completely. Heat frosting in small bowl in microwave on high, 10-15 seconds. Drizzle over cake.



 

Grandma Elaine’s Banana Bread

“Our family favorite”

 



1/2 c. shortening (do not use oil)

1 c. sugar

2 eggs

1/2 tsp. salt

4 ripe bananas

1 tsp. baking soda

2 c. flour

3/4 c. walnuts (optional)



 

Using the French whips, cream together the shortening, eggs, bananas and sugar. Add remaining ingredients and mix thoroughly. Bake in greased loaf pans at 350° for 35-45 minutes, or until a toothpick comes out clean. This recipe will make 3 small loaves or 1-2 medium/large loaves.

 

One Egg White Meringue

 

Put one egg white in the WonderMix. Using the French whips, whip the egg white until it forms soft peaks. One egg white yields about 1 1/2 cups of meringue.

 

One Minute Wonder Mousse

“Your friends will think you’re French when you serve this”



2 pkgs. (4 serving size) any flavor instant pudding

3 c. milk (2% or whole)

2 c. whipped topping



Put milk and pudding in the WonderMix. Using the French whips, beat the pudding mixture for one minute. Gently pulse in the whipped topping, just until mixed. Garnish with homemade whipped cream (recipe follows) and shaved chocolate (shaved in WonderMix Food Processor attachment).



 

Whipped Cream

“You can put this on anything. Except brussel sprouts…”



1 c. heavy whipping cream

1 tsp. pure vanilla

1 Tbsp. sugar



In the WonderMix bowl, whip cream with French whips until soft peaks form. Add vanilla and sugar and beat mixture until stiff.

Venna Smart’s Apple Crisp

“When Grandma made this, everyone showed up!”

 



1 c. flour

1 c. sugar

1 tsp. baking powder

Dash of salt

1 unbeaten egg

1/3 c. canola oil

6-7 apples

Cinnamon



 

Mix dry ingredients together. Crack the egg into the dry mixture and stir around without beating the egg. Place the mix on top of the apples (slice the apples using the slicing drum of the food processor attachment). Pour oil over the top. Sprinkle with cinnamon. Bake at 400° for 45 minutes.

 

 

 

 

 

 

 

GLUTEN FREE RECIPES

 

Almond Flour Pumpkin Bread

“Gluten free and delicious”

 



1 c. blanched almond flour

1/4 tsp. salt

1/2 tsp. baking soda

1 Tbsp. cinnamon

1 tsp. nutmeg

1/2 tsp. ground cloves

1/2 c. canned pumpkin

3 Tbsp. sugar

3 large eggs



 

Using the French whips, combine almond flour, salt, baking soda and spices in the WonderMix. Add pumpkin, sugar and eggs and pulse for 2 minutes. Scoop batter into a mini loaf pan. Bake at 350° for 35-45 minutes (or until inserted toothpick comes out clean). Cool and serve. Yields one small loaf.

 

Brazilian Cheese Puffs

“Gluten-free cheesy goodness”

 



2 c. tapioca pearls (to grind into 2 c. flour)

2 eggs

1 cube of butter

2 c. Cotija cheese, crumbled

4 c. Monterey Jack cheese, grated

1 Tbsp. sugar

1 pinch salt



 

Place small grain attachment into WonderMill. Turn mill setting to “bread” and turn on the mill. Pour tapioca pearls into the hopper of the WonderMill. Once all of the pearls have gone down through the holes on the small grain attachment, turn off the machine.

 

Place 2 cups tapioca flour and remaining ingredients together in the WonderMix. Mix everything together using the dough hook and dough divider. Dough will be pretty crumbly.

 

Form dough into balls. Place on cookie sheet lined with a baking mat or tin foil. Place in oven (not preheated). Turn oven on to 350° for 10 minutes and then turn to broil for 5 minutes (or until just lightly browned on the tops).

 

**You can store the dough for a week in the fridge- just wrap in plastic wrap and cover with a damp cloth. It will be a little stiff when you take it out of the fridge to bake, but it will soften as you work it with your hands for a few minutes.

 

Chef Brad’s Gluten-Free Rice Bread

“You will never find rice bread like this in the store”

 



6 1/2 c. rice flour

5 tsp. Xanthum Gum

3 tsp. salt

1 c. dry milk powder

6 Tbsp. sugar

6 eggs

1/2 c. canola oil

3 1/2 c. water

2 tsp. cider vinegar

4 1/2 tsp. SAF Instant Yeast



 

Preheat oven to 400°. Combine ingredients in WonderMix bowl, using dough hook and dough divider (use only half the flour with the yeast on top). Begin mixing, adding flour until dough cleans sides of bowl. Knead for 6 minutes (dough will be like a thick batter).

 

Divide into 3 loaves and let rise in loaf pans, sprayed with nonstick spray, until doubled in size. After placing bread in oven, drop temperature to 325°. Bake 20-25 minutes or until the inside temperature of the bread reaches 180° on an instant read thermometer.

Dutch Almond Wafers

“A gluten-free delight”

 



1/2 c. butter, softened

1/4 c. palm shortening (or regular shortening)

1/2 c. evaporated cane juice (or white sugar)

1/4 c. coconut palm sugar (or brown sugar)

2 tsp. pure vanilla

2 large eggs

1/2 tsp. baking soda

3/4 tsp. salt

1 tsp. cinnamon

3 c. blanched almond flour



 

Line a cookie sheet with parchment paper.

Using the French whips, mix together the butter, shortening, cane juice (or white sugar), and coconut palm sugar (or brown sugar) in the WonderMix, until creamy. Add the vanilla and eggs, mix well. Mix in the baking soda, salt and cinnamon. Add the almond flour, once cup at a time, mixing well after each addition.

 

Topping:



1/4 c. coconut palm sugar (or white sugar)

2 tsp. cinnamon



 

Roll the dough into golf-ball sized rounds, and then roll to coat in the sugar topping mixture. Drop the coated dough onto parchment paper lined cookie sheet, about 3 inches apart.

 

Bake at 350° 11-13 minutes, until golden brown. (Note: dough balls may run together while cooking. Don’t worry! Just cut the wafers apart with a knife.)

 

Allow to cool for a couple of minutes on the cookie sheet and then transfer wafers to a wire rack to finish cooling. Enjoy!

 

Make Your Own Almond Flour:

Make your own fresh, delicious almond flour by using blanched almonds sliced or whole. Simply attach the slicer-shredder attachment and use the finest drum blade.

In minutes you will have gluten-free, fabulous almond flour at half the price of store bought.