Cuisinart 7-Speed Hand Mixer
Following your favorite recipes is much easier with this versatile mixer – it features a count-up digital timer that keeps precise track of your mixing time. Use this lightweight handheld machine for everything from blending batters and whipping egg whites to mixing stiff cookie doughs.
- Seven precise speeds (including three extra-low settings) tackle any mixing job.
- Electronic sensor automatically maintains speed regardless of resistance from batter.
- Smooth-start feature eliminates splattering and wafting flour.
- Ergonomic handle has a swivel cord, so it's perfect for right- or left-handed users.
- Includes two extra-long beaters, one whisk attachment and spatula.
Dimensions & More Info
Hand Mixer includes
- 2 stainless-steel beaters.
- Stainless-steel whisk attachment.
- Plastic spatula.
- 3.5 lb.
- ABS plastic construction.
- This product is intended for use in the United States and Canada and is built to United States electrical standards.
- Made in China.
Use & Care
- All attachments are dishwasher safe.
- Clean housing with damp cloth and dry thoroughly.
Mixed Berry Shortcake
Preheat an oven to 350°F. Grease and flour a Mary Ann cake pan.
Over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 1 to 2 minutes. Reduce the speed to low and gradually add 1 1/2 cups of the granulated sugar, beating until blended. Increase the speed to medium-high and continue beating until the mixture is light and fluffy, 3 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, beating just until blended and no lumps of flour remain.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Carefully turn the cake out onto the rack and let cool completely, at least 1 hour.
Meanwhile, in a nonreactive bowl, combine the berries and the remaining 1/4 cup granulated sugar and stir until well blended. Cover and refrigerate, stirring occasionally, until the berries are tender and have released their juices, 1 to 2 hours.
Just before serving, pour the berries into a fine-mesh sieve placed over a bowl, reserving the juices. Using a pastry brush, brush the well of the cake with the juices. Reserve 1/4 cup of the whipped cream. Spoon the remaining whipped cream into the well, spreading it to the edges. Arrange the berries on top of the whipped cream, then top with the reserved whipped cream. Dust the cake with confectioners' sugar. Get the full mixed berry shortcake recipe.
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Cuisinart 7-Speed Hand Mixer
|Cuisinart 7-Speed Hand Mixer, White||Sugg. Price $110 Our Price $59.95||$0|