Hamilton Beach ® Mixers
I love these mixers.
The metal construction of the Eclectrics® Mixer is wonderful and the sturdy build is very secure.
There are a couple of great recipes I use the Hamilton Beach® Mixer for. One of these is very simple and it's a standard, must-know recipe if you're from Florida:
Key Lime Pie!
Graham cracker pie crust:
16 graham crackers, crushed
3 tablespoons sugar
1 cube (1/4 lb) margarine or butter
Crush the graham crackers add the butter and sugar into the mixer and blend until you get a dough ball. Spread the 'dough' into a pie pan and there you have it. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.
Key lime pie filling:
4 large or extra large egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key limes)
2 teaspoons grated lime peel, green portion only
Juice of about 10-12 key limes or two large regular limes if you can't find key limes. I add a little more lime juice since I like mine extra tart. The extra doesn't affect the consistency much.
You can also use 3 yolks and 1 whole egg if you like. The pie needs to be baked simply because of the eggs. Baking helps it get firmer, but it's really the chemical reaction between the condensed milk and the lime juice that thickens it. The eggs need to be cooked though. No raw eggs.
To get the lime zest, you can use a zester, which often comes on the back of potato peelers, or just use a serated knife - carefully - to scrape the green part only off of the limes.
Anyway, use theHamilton Beach® Stand Mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.
Remember, real key lime pie is yellow, not green. If you get green pie, that means someone added food coloring. Key lime pie should be tart as well, not sweet. Garnish with a thin lime slice and whipped cream!
The metal construction of the Eclectrics® Mixer is wonderful and the sturdy build is very secure.
There are a couple of great recipes I use the Hamilton Beach® Mixer for. One of these is very simple and it's a standard, must-know recipe if you're from Florida:
Key Lime Pie!
Graham cracker pie crust:
16 graham crackers, crushed
3 tablespoons sugar
1 cube (1/4 lb) margarine or butter
Crush the graham crackers add the butter and sugar into the mixer and blend until you get a dough ball. Spread the 'dough' into a pie pan and there you have it. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.
Key lime pie filling:
4 large or extra large egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key limes)
2 teaspoons grated lime peel, green portion only
Juice of about 10-12 key limes or two large regular limes if you can't find key limes. I add a little more lime juice since I like mine extra tart. The extra doesn't affect the consistency much.
You can also use 3 yolks and 1 whole egg if you like. The pie needs to be baked simply because of the eggs. Baking helps it get firmer, but it's really the chemical reaction between the condensed milk and the lime juice that thickens it. The eggs need to be cooked though. No raw eggs.
To get the lime zest, you can use a zester, which often comes on the back of potato peelers, or just use a serated knife - carefully - to scrape the green part only off of the limes.
Anyway, use theHamilton Beach® Stand Mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.
Remember, real key lime pie is yellow, not green. If you get green pie, that means someone added food coloring. Key lime pie should be tart as well, not sweet. Garnish with a thin lime slice and whipped cream!
Labels: hamilton beach, key lime pie, mixer
posted by Guy at 1:57 PM
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