Below are several recipes created for use with Hobart's N50 mixer. Click on the links below to read the recipes. Click on the DOWNLOAD link beside the recipes' names to download a pdf for easy printing. We will be adding new recipes every month. Click here to sign up to receive email notification when new recipes are added.

Cinnamon Oat Pancakes
Light Honey Wheat Bread
Cake Donuts
Double Chocolate Chip Oatmeal Cookies
Prosciutto Asparagus Quiche
Roasted Onion and Cheddar Pull-Apart Bread
Yukon Gold Mashed Garlic Potatoes
Rich Cinnamon Rolls
Chocolate Chip Cheesecake
Toffee Bars

CINNAMON OAT PANCAKES    DOWNLOAD RECIPE (PDF)

Ingredients 1 cup all-purpose baking mix 1/2 cup of quick cooking oats 2 eggs 1/2 to 3/4 cup of Vitamin D milk 2 teaspoons of ground cinnamon (can use more for a stronger cinnamon flavor)

In the mixer bowl place one cup of baking mix. Place oats in food processor, and process until oats are a fine powder. Place processed oats in bowl with mix. Using the "B" flat beater, mix on speed 1 for 2 minutes until completely mixed. Scrape bowl as necessary. Add eggs, mix on speed 1 until a lumpy paste forms. Add milk gradually while machine is running until the pancake batter is thin. Pancake batter should be on the thin side. Mix until lumps are gone. Lightly grease a skillet or griddle, and place on low-medium heat until pan is hot. Ladle pancake batter into hot pan, cook until bubbly, flip carefully, and cook about another minute or so or until golden brown. Serve with butter, sliced bananas, and warm maple syrup.

LIGHT HONEY WHEAT BREAD    DOWNLOAD RECIPE (PDF)

Yield: 2 loaves

Ingredients 2 tablespoons of active dry yeast 3 teaspoons sugar 3/4 cup of warm water (100 - 115° ) 1 1/2 cups whole milk 1 tablespoon vinegar 3 tablespoons melted butter (cooled) 4 tablespoons honey 2 cups whole wheat flour 4 - 4 1/2 cups bread flour 1 tablespoon salt

In the mixer bowl, combine yeast, sugar and warm water; stir to mix. Place bowl in a warm water bath for 10 - 15 minutes. This will proof the yeast, allowing you time to get other ingredients together, and will also let you know if the yeast is good. In another bowl, combine the salt, 2 cups of whole wheat flour and 4 cups of bread flour; stir with a wire whisk to incorporate. In a microwave proof container, mix vinegar and milk. Microwave until just warm. Stir. When yeast is foamy and bubbly, take out of water bath, wipe outside of bowl, add milk/vinegar mixture, butter, honey and 2 cups of flour/salt mix. Using the dough hook, mix on speed 1 until incorporated (about 3 minutes). Add the rest of the flour/salt mixture on speed 1 until the dough is slightly tacky and starts to form a ball around dough hook (about 2 minutes). Add more flour if needed, mix on speed 1 until the sides of bowl are clean (about 4 minutes). Dough should be tacky, but not wet. Do not over mix, as bread will be tough if over mixed. Place dough in a large greased bowl or pan, cover and let rise for about an hour or until doubled. Punch down, roll out on floured surface and form loaves. Place loaves into greased/sprayed loaf pans. Cover and let rise for an hour. Bake bread in a preheated 375° oven for about 30 minutes or until golden. Bread will sound hollow when knocked on. You may baste the dough with melted butter before baking to have a buttery crust.

CAKE DONUTS    DOWNLOAD RECIPE (PDF)

Yield: 12 doughnuts and 12 doughnut holes

Ingredients 2 large eggs 2/3 cup sugar 2/3 cup sour cream 3 tablespoons unsalted butter; melted and cooled 3 cups all purpose flour 1 teaspoon vanilla 2 teaspoons double-acting baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 pint (32 oz.) vegetable oil for frying

In the mixer bowl using the "B" flat beater, beat eggs with sugar on speed 2 until the mixture is thick and light, about 2 - 3 minutes. Add sour cream, butter and vanilla mixing well on speed 1 for about 3 minutes, or until completely mixed. Scrape bowl as necessary. Switch agitators to the dough hook. In another bowl sift together flour, double acting baking powder, baking soda and salt. Add the flour mixture to the sour cream mixture 1 cup at a time turning off machine during addition, then turn back on and mix on speed 1 after each addition until the dough is just combined. Mix until the dough begins to leave the sides of the bowl. (The dough will be somewhat sticky.) Turn the dough out onto a surface sprinkled generously with flour. Dust the top of the dough with more flour and roll or pat it out 1/3 inch thick. Let the dough rest for 10 minutes. Cut the donuts out with a biscuit cutter, dipped in flour. Cut the centers out with an icing tip or small bottle lid. Set aside. Gather up the scraps, and gently pat them back into mound, flatten until about 1/3 inch thick, cut out donuts and holes. Do this until all scraps are used. In a large, thick-bottomed pan, heat 3 inches vegetable oil to 350 degrees. Fry the doughnuts, 4 at a time for 1 minute on each side, or until they are golden brown. Transfer them with a metal slotted spoon to paper towels to drain. Fry the doughnut holes, 4 - 8 at a time for 45 seconds on each side, or until they are golden brown, transferring them with the slotted spoon as they are fried to paper towels to drain. Allow to cool and dip in cinnamon-sugar, powdered sugar or melted chocolate.

DOUBLE CHOCOLATE CHIP OATMEAL COOKIES    DOWNLOAD RECIPE (PDF)

Yield: 5 Dozen

Ingredients 1 cup butter softened 1 cup brown sugar, packed 1/2 cup white sugar 2 eggs 2 teaspoons vanilla 1 3/4 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon salt 3 cups quick cooking oats 1 cup semi-sweet chocolate chips 1 cup milk chocolate chips

Preheat oven to 325°. In the mixer bowl using the "B" flat beater, cream together butter, white and brown sugars on speed 1 until smooth and creamy (scraping bowl as necessary). Add eggs one at a time, mixing after each one. Add vanilla, mix on speed 1 for 2 - 3 minutes. In a separate bowl, combine flour, baking soda and salt. Pause mixing to add flour mixture to the butter mixture 1 cup at a time. Mix on speed 1 after each addition until all flour is incorporated. Scrape bowl as necessary. Add oats 1 cup at a time, as with flour, until all oats are added. Mix in the chocolate chips on speed 1 until chips are distributed evenly. Scoop cookie dough onto ungreased cookie sheets one tablespoon at a time, 2 inches apart. Bake for 10 - 12 minutes in oven or until set. Let cookies cool on sheets for 2 minutes, then remove to wire rack to cool completely.

PROSCIUTTO ASPARAGUS QUICHE    DOWNLOAD RECIPE (PDF)

Makes 2 9” quiches

Ingredients 16 oz cut asparagus 1 lb prosciutto, chopped 3 cups shredded gruyere 1 cup shredded or sliced provolone 1/4 cup onion, diced and sautéed 4 cloves garlic, diced and sautéed 6 eggs 1 1/2 cups cream 1 teaspoon black pepper 1 teaspoon white pepper 1 teaspoon dill 4 tablespoons butter Crust 2 1/2 cups all-purpose flour 4 tablespoons butter 1/2 cup lard or shortening 6+tablespoons water 1 teaspoon salt 2 teaspoons garlic powder 2 teaspoons onion powder 1 tablespoon basil

Prepare crusts ahead of time (recipe below). Preheat oven to 350°F. Cut asparagus and prosciutto into bite-sized pieces. Finely chop onions and garlic then brown in 4 tablespoons of butter. Add garlic last as it browns much more quickly. Set aside. In mixing bowl, use flat beater to combine eggs and cream. Mix at speed 1 for 3 minutes. Scrape down sides of bowl as necessary. Make sure not to whip into a froth. Add black and white peppers and dill. Mix at speed 1 for 1 minute. Remove bowl and add onions, garlic, prosciutto, gruyere and asparagus. Pour half into each crust. Top with provolone. Bake for 30 minutes. A knife inserted will not pull out clean because of cheese and oils from the prosciutto. Top should be firm with little movement when quiche is gently shook. Crust Combine all ingredients except for water in mixing bowl. With dough hook mix at speed 1, add water one tablespoon at a time until dough starts to cling to hook. Dough may not form a complete ball. Make sure to scrape sides several times to incorporate all of the ingredients. Dough should pack into a ball when handled. Tear it in half. Roll one half out on a floured surface to 1/8" thickness. Press into pie plate. Repeat with other half. Bake at 350°F for 10 minutes before filling.

ROASTED ONION AND CHEDDAR PULL-APART BREAD    DOWNLOAD RECIPE (PDF)

1 large onion 2 tablespoons olive oil 1 3/4 cups whole milk 1/2 cup water 3 tablespoons butter 6 cups bread (high-gluten) flour 2 tablespoons sugar 1 tablespoon kosher salt 2 tablespoons active dry yeast 2 1/2-3 cups cheddar cheese, shredded (sharpness to taste) 2 tablespoons butter, melted (for brushing dough)

Roasted Onion Set oven to 375°F. Peel onion, wash, and cut one end off. Place onion, flat side down (in a dish deep enough to hold onion) in 1 tablespoon of the oil. Pour the other tablespoon of oil over the onion. Cover and place in oven for about an hour (or until the onion is limp, translucent on the sides, and slightly caramelized on the bottom.) Let sit covered until cooled. When cooled place in food processor and finely mince it, oil and all. (Will turn into onion puree.) The Dough Set oven to 375°F Combine milk, butter (non-melted butter), and water in a microwave proof container. Heat until butter is almost melted, and liquid is very warm (about 120-130°F). Do not boil. Stir until all are incorporated. In the bowl of the mixer place 6 cups flour, sugar, yeast, and salt. Using the dough hook, turn to speed 1 and mix for about 20 seconds, or until all ingredients are mixed. On speed 1, add liquid, cheese, and onion. Onion and cheese should be completely mixed into the dough. Dough should cling to hook, leaving the sides of bowl clean. Total mixing time 3-5 minutes. If more liquid is needed, add a tablespoon of warm water. The dough should be somewhat sticky, not dry. Place dough in a greased bowl and put it in warm area to rise for 40 minutes, or until the dough had doubled. Punch dough down. Dough can either be shaped into traditional loaves or rolls, or divided it into 24 equal-sized balls and placed into a greased bundt cake pan. For pull apart bread, brush every layer with melted butter. For rolls, brush with butter after they are shaped and placed on baking sheet. For loaves brush top with melted butter. (This dough will really rise, do not overfill pans. The bundt cake pan should be filled only 1/2 - 3/4 full. Loaf pans the same.) Place pan(s) in a warm draft-free area. Allow to rise for 40 minutes. Again doubled in bulk. Bake at 375°F for about 45 minutes. Let sit for 2 minutes in pan, remove and allow to cool on wire rack. Enjoy with garlic roasted butter. Also good with a little dill thrown into the dough.

YUKON GOLD MASHED GARLIC POTATOES    DOWNLOAD RECIPE (PDF)

Ingredients 5 lbs Yukon Gold potatoes, skinned and boiled 1/2 cup milk 1/2 cup heavy cream 1/2 cup butter 4 cloves garlic 2 tablespoons olive oil 1 tablespoon dill 1 tablespoons kosher salt 1/2 tablespoon black pepper

Melt butter in pan with milk and cream. Set aside. Peel garlic, mince and sauté in olive oil. Put all ingredients in mixing bowl. With flat beater, beat on speed 1 for 2 minutes. Scrape down sides of bowl. Put on speed two for two minutes. Scrape sides and bottom. Mix on speed two for 1 minute. Remove flat beater and attach whip. Whip for 1 minute on speed 3.

RICH CINNAMON ROLLS    DOWNLOAD RECIPE (PDF)

Dough 1 cup heavy cream 1/2 cup butter 1/2 cup brown sugar 2 teaspoons cinnamon 1 1/4 teaspoons salt 1 teaspoon vanilla 2 tablespoons active dry yeast 1/3 cup warm water 2 tablespoons sugar 3 eggs @ room temp 5 cups of bread flour Filling 1 1/3 cups brown sugar 2/3 cups sugar 1/2 cup butter,slightly softened 1/4 cup flour 2 tablespoons cinnamon Cream Cheese Frosting 8 oz. softened cream cheese 1 1/2 cups powdered sugar 1 teaspoon vanilla 1 teaspoon cinnamon (optional)

Dough In a small heavy bottomed sauce pan over low heat, combine the cream, butter, brown sugar, cinnamon, salt, and vanilla. Cook until butter is melted and sugar is dissolved. Set aside and cool to lukewarm. Place yeast in mixing bowl, with sugar and warm water. Set this bowl in another bowl that has hot water (no more than 120°F) in it. This will proof the yeast. Let it sit this way for 10 minutes at the least, longer if you wish. It should start to foam, and have a tall head to it. After proofing yeast, dry the outside of bowl. Attach bowl and dough hook. Set in mixer stand. Add cooled cream mixture, 3 eggs, and all five cups of flour to the proofed yeast mixture. Mix on speed 1 until flour is incorporated, about 3 minutes. Then scrape side if needed. Knead dough on speed 1 for 3-5 minutes. Some of the dough will still stick to the bottom of bowl, but the sides should be clean. The dough will be slightly sticky, but not overly so. Do not beat too long, or dough will be tough when baked. Place dough in a large bowl/pan that has been sprayed with oil. Spray top of dough as well, and place a towel/lid over it. Let it rise for an hour. Dough should double in size. Punch down, and roll out to a thickness of no more than 1/8 of an inch (should be rectangular in shape). Filling Place all ingredients into bowl, and with flat beater mix on speed 1 until completely incorporated. Should look semi-solid, but crumble at the touch. Spread filling evenly over rolled out dough. Roll dough up tightly, making sure filling does not spill out of the ends. Slice into 2 inch segments, place on greased jelly roll pan, cover with towel, and let rise for one hour. Preheat oven to 350°F. Bake rolls for 15-20 minutes, until golden brown. Cool 5 minutes then remove to a cooling rack. Makes 12 large rolls, or 24 small. Frost with cream cheese frosting while still warm. Cream Cheese Frosting Place all ingredients in bowl and whip on speed 1 for 2 minutes. Scrape bowl, and whip on speed 2 for 2 minutes. Scrape bowl again, and whip on speed 3 for 3 minutes, or until light and fluffy. Spread over warm cinnamon rolls.

CHOCOLATE CHIP CHEESECAKE    DOWNLOAD RECIPE (PDF)

Cheesecake 32 oz. cream cheese 3/4 cup heavy cream 4 eggs 2 cups confectioner's sugar 1 tablespoon vanilla extract 16 oz. mini chocolate chips Crust 14 chocolate sandwich cookies 4 tablespoons softened butter

Need: 9” springform pan and larger diameter cake pan for water bath. Cheesecake Preheat oven to 275°F. Bring cream cheese to room temperature. Using flat beater on speed 1, mix until smooth, scraping sides and bottom of bowl to incorporate all cheese. Add eggs and mix at speed 1 to incorporate. Turn to speed 2 for two minutes. Add cream, again incorporate at speed 1, then increase to speed 2 for 1 minute. Add sugar and vanilla. Mix on speed 1 for 1 minute. Scrape mixing bowl as needed. Mix on speed 2 for 2 minutes. Add several tablespoons of confectioner's sugar (or flour) to a bag of chocolate chips and shake until chips are lightly dusted. (This prevents chips from settling to bottom of cake.) Add chips to mixture and stir by hand. Pour into prepared crust. Bake in springform pan submerged in water bath (place springform inside of larger cake pan which is then filled with water to below the sides of the springform) for 1½ hours. Remove cake from bath and bake for final half hour. Cake should be golden brown and of uniform height. Will be slightly springy when lightly moved back and forth when done. After removing from oven, use an icing spatula to ease sides of cake away from pan. Let cool for several hours, then refrigerate overnight. Crust Place cookies and butter in food processor. Process until finely grained. Pat into springform pan. Bake for ten minutes at 275°F before pouring cheesecake batter on top.

TOFFEE BARS   DOWNLOAD RECIPE (PDF)
1 1/3 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 eggs, room temperature 1/2 cup granulated sugar 1/2 cup brown sugar, firmly packed 1/3 cup butter or margarine, melted 1 teaspoon vanilla 1/4 teaspoon almond extract 1 1/3 cups toffee bits		Preheat oven to 350°F. Grease 8-inch square glass baking dish with pan spray. Combine flour, baking powder and salt in a bowl. Attach mixer bowl and flat beater, beat eggs well on speed 2 for 2 minutes. Add the granulated and brown sugar and beat until thick and creamy. Incorporate on speed 1 then switch to speed 2 for 2 minutes. Add melted butter, vanilla and almond extract. Gradually stir in the flour mixture until all ingredients are thoroughly mixed. On speed 1 until incorporated, then move to speed 2 for one minute. Fold in 2/3 cup of the toffee pieces and mix with a wooden spoon. Pour batter into pan that has been sprayed with pan spray. Sprinkle remaining 2/3 cup toffee pieces evenly over top to cover. Bake 30 minutes. Remove from oven and cool on wire rack. When cool, cut into squares or triangles. Makes 9 large squares, 18 triangles.

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