All information contained within this communication is the property of KitchenAid® and Kari Consulting Group, Inc. is considered confidential and proprietary information. Submitted October 20, 2011. Banana Split Shortcakes Shortcakes 1½ cups all-purpose flour ¼ cup plus one tablespoon granulated sugar, divided 2 teaspoons baking powder ¼ teaspoon salt 4 tablespoons cold butter, cut into small pieces 6-8 tablespoons heavy whipping cream Filling 1 can (8 oz.) pineapple chunks, drained 2 firm, ripe bananas 2 cups strawberries, hulled 2 cups vanilla or favorite ice cream flavor ½ cup chocolate fudge ice cream topping 1. Preheat over to 375ºF. Line baking sheet with parchment paper; set aside. Fit food processor with dough blade. In processor bowl, combine flour, ¼ cup sugar, baking powder and salt; PULSE to blend ingredients. Add butter pieces. Continue to PULSE until butter is cut into pea-sized pieces. Add cream, one tablespoon at a time through feed tube, pulsing after each addition, until mixture begins to cling together. 2. Turn dough out onto lightly floured surface; knead lightly and pat into a rectangle that is 6 x 4 inches and about ¾-inches thick. Sprinkle surface with remaining 1 tablespoon sugar. Cut into 6 equal squares. Place squares, 2 inches apart on baking sheet. Bake 18-20 minutes or until golden brown. Cool completely. 3. For filling, fit processor with mini-bowl and mini-multipurpose blade. Add pineapple chunks. Process on HIGH until coarsely chopped; remove reserving
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All information contained within this communication is the property of KitchenAid® and Kari Consulting
Group, Inc. is considered confidential and proprietary information. Submitted October 20, 2011.
Banana Split Shortcakes
Shortcakes
1½ cups all-purpose flour
¼ cup plus one tablespoon granulated sugar, divided
2 teaspoons baking powder
¼ teaspoon salt
4 tablespoons cold butter, cut into small pieces
6-8 tablespoons heavy whipping cream
Filling
1 can (8 oz.) pineapple chunks, drained
2 firm, ripe bananas
2 cups strawberries, hulled
2 cups vanilla or favorite ice cream flavor
½ cup chocolate fudge ice cream topping
1. Preheat over to 375ºF. Line baking sheet with parchment paper; set aside. Fit food
processor with dough blade. In processor bowl, combine flour, ¼ cup sugar, baking
powder and salt; PULSE to blend ingredients. Add butter pieces. Continue to
PULSE until butter is cut into pea-sized pieces. Add cream, one tablespoon at a
time through feed tube, pulsing after each addition, until mixture begins to cling
together.
2. Turn dough out onto lightly floured surface; knead lightly and pat into a rectangle
that is 6 x 4 inches and about ¾-inches thick. Sprinkle surface with remaining 1
tablespoon sugar. Cut into 6 equal squares. Place squares, 2 inches apart on baking
sheet. Bake 18-20 minutes or until golden brown. Cool completely.
3. For filling, fit processor with mini-bowl and mini-multipurpose blade. Add
pineapple chunks. Process on HIGH until coarsely chopped; remove reserving
All information contained within this communication is the property of KitchenAid® and Kari Consulting
Group, Inc. is considered confidential and proprietary information. Submitted October 20, 2011.
juice. Fit food processor with adjustable slicing blade. Using thick setting (5 or 6),
slice bananas and strawberries.
4. To serve, slice shortcakes in half. Spoon pineapple with juice, bananas and
strawberries over bottom of shortcakes. Top each with ice cream and chocolate
sauce. Replace tops of shortcakes. Serve immediately.
Yield: 6 servings
Tip: For best slices, cut bananas in half horizontally and place in small tube using
feeder tube to push down. Place strawberries in hopper horizontally to get fuller slices.
Eggplant Parmesan Crisps
4 ounces day-old French bread, torn into pieces
2½ ounces fresh Parmesan cheese, cut into cubes
¼ cup fresh basil
1 medium garlic clove
2 eggs, lightly beaten
¼ teaspoon salt
2 small white or purple eggplant (about 12 oz.)
¼ cup all-purpose flour
Dipping Sauce
1 can (14.5 oz.) diced tomatoes in sauce, undrained
¼ cup fresh basil
1 tablespoon extra-virgin olive oil
⅛-¼ teaspoon crushed red pepper flakes, optional
1. Preheat oven to 375ºF. Fit food processor with multipurpose blade. Add bread,
Parmesan cheese, basil and garlic. Process to form coarse crumbs. Place crumb mixture
All information contained within this communication is the property of KitchenAid® and Kari Consulting
Group, Inc. is considered confidential and proprietary information. Submitted October 20, 2011.
into shallow dish. Whisk eggs and salt in separate shallow dish. Place flour in third
shallow dish.
2. Fit food processor with adjustable slicing blade. Using thick setting (5 or 6), slice
eggplant. Dip eggplant slices first into flour, then into egg mixture and finally into crumb
mixture to coat evenly. Place slices onto baking sheet that has been sprayed with
vegetable oil cooking spray. Spray tops of coated eggplant with additional cooking spray.
Bake 25-28 minutes or until golden brown and crisp, turning slices over after first 15
minutes.
3. Meanwhile for sauce, in food processor fitted with multipurpose blade combine
tomatoes, basil, olive oil and pepper flakes, if desired. Process on LOW until almost
smooth. Pour tomato mixture into small saucepan. Cook 10 minutes over medium-low
heat to blend flavors.
Serve hot eggplant slices with warm dipping sauce.
Yield: 8-10 appetizer servings
Fruit-Topped Dessert Tart
Crust
1¼ cups all-purpose flour
2 tablespoons packed brown sugar
¼ teaspoon salt
½ cup (1 stick) cold butter, cut into small pieces
4 ounces cream cheese, cut into cubes
Topping
1 orange
4 ounces cream cheese, cut into cubes
2 tablespoons packed brown sugar
2 cups strawberries, hulled
2 kiwi, peeled
All information contained within this communication is the property of KitchenAid® and Kari Consulting
Group, Inc. is considered confidential and proprietary information. Submitted October 20, 2011.
1. Preheat over to 350ºF. Line baking sheet with parchment paper; set aside. Fit food
processor with multipurpose blade. In processor bowl, combine flour, sugar and
salt; PULSE to combine. Add butter and cream cheese; pulse until mixture begins
to form a ball, 20-30 seconds.
2. Roll out dough on parchment paper to a 12-inch circle. If desired, decoratively flute
edge of dough. Prick dough over entire surface with fork. Bake 18-20 minutes or
until golden brown. Cool completely.
3. For topping, zest orange to make 1 tablespoon zest; set aside orange for later use.
Fit food processor with mini-bowl and mini-multipurpose blade. Add cream cheese,
sugar and orange zest. Process on HIGH until smooth. Spread topping evenly over
crust. Fit food processor with adjustable slicing blade. Using thick setting (6), slice
strawberries. Adjust setting to medium (3), slice kiwi. Using a small knife, slice off
peel from reserved orange and cut into pieces. Arrange fruit on tart. Serve