Love onions in and on anything and this is such a great way to add a few to your burger when you don’t feel like frying some up and arent a fan of raw. As for the BBQ sauce, I will mix up a few batches of this every summer and keep ready. Also is awesome on ribs.
Mixer: – Blender attachment for BBQ sauce
- Vegetable Cutter attachment with slicer insert
Quantity: Makes approx. 3 cups of BBQ sauce
Makes 2 quarts of onions
BBQ Sauce Ingredients:
- 3/4 cup honey
- 3/4 cup ketchup
- 1/2 cup worcestershire sauce
- 1/2 cup HP Sauce
- 1/2 cup chunked onion
- 1 clove garlic (adjust to taste)
Place all the ingredients in your blender and blend on high till smooth and onions and garlic chopped fine. Place in a sauce pot and bring just to a boil. Remove from heat, pour into jar and refrigerate or use right away for ribs or sauce for another dish.
- Spanish onions (enough to fill the lid for your mixer)
- 2 cups water
- 2 cups sugar
- 2 cups vinegar
- 3 tbsp cooking oil
- 1/2 tsp salt
I used fairly large onions so cut them in half and then they fit into the slicer shoot (see picture). Place your vegetable cutter with the slicer attachment onto your mixer and with speed dial at about 3 o’clock slice the onions until you have enough to fill the lid. Place the onions in a larger bowl and cover with water for an hour. After an hour mix together the remaining ingredients and bring to a boil. Once reaches boiling remove from heat. While the sauce is heating drain the onions and fill your jars then pour hot brine over them, seal. Allow jars to cool and refrigerate for a minimum of 24 hrs before using but will keep for a couple months.
Both of these are delicious toppings for your burger, now personalize it with your own fave extras. For another topping or to make some burgers from scratch just use our search tab and type in burger or relish to find a couple recipes that will just add to your cook out.
Enjoy your burgers and have a great Long Weekend CANADA!!
How do you celebrate moms day..a card, flowers, make her something special or get her an Ankarsrum mixer.As a mom of 3 wonderful boys I can guarantee all she really wants is knowing you are happy. But making her this cake wont disappoint either, especially since the last Mud Cake you likely made her was “fresh mud” after a rain. Patricia from our office in Sweden shared this with e earlier this week. It is unreal..it is the texture of a brownie but the taste of fudge….delish!! I topped mine with a thin layer of raspberry jam and meringue cookies but wouldn’t be necessary to taste awesome.
Use Ankarsrum mixer with Plastic bowl and single whips.
Makes 1 9 inch round cake
Preheat oven to 350 degrees
- 100 g butter
- 2 dl (0,8 cup) sugar
- 2 eggs
- 2 tsp vanilla
- 3 tablespoons cacao
- 2 dl (0,8 cups) flour
- 1/2 tsp salt
- . Preheat oven to 175 C (350 F).
- Assemble the assistent with the whisk bowl and the single wire cookie beaters.
- 3. Melt the butter and add to the whisk bowl
- 4. Start the assistent on low speed
- 5. Add sugar, eggs, vanilla, cacao, salt and flour.
- 6. Whisk so that the ingredients just blends together. (Whisk as short as possible).
- 7. Butter a cake tin (around 20 cm in diameter) and add the batter into it.
- Bake in the oven for about 17-20 minutes. The cake should feel a bit sticky.
Here is where I did things a bit different than the original recipe.. while still warm I spread a couple tbsp of raspberry jam over so it would soak in. Then topped with some small meringue cookies and dusted with a bit of cocoa.
At this point Patricia cooled the cake and served with ice cream which would be great too!
If you have questions about this or any other recipe please contact us at firstname.lastname@example.org
Lickity Split is a great name for this as it takes about 5 minutes to make. A quick easy batch of squares that freezes well for lunch kits. Good and easy, my fave kind of squares. This is going to be one of my new go to recipes that you know will turnout everytime.
Equipment: Ankarsrum mixer with plastic bowl and single whips
Quantity: 9 x 13 cake pan
Preheat oven to 350 degrees.
- 1 box Spice cake mix
- 1 large egg
- 1/2 cup melted butter
- 1 cup chopped pecans
- 1 cup salted caramel chips (find in chocolate chip section)
- 1 cup white chocolate chips
- 1 can sweetened condensed milk
Mix the cake mix, egg and butter in your plastic bowl on low speed till smooth. Turn into a greased 9 x 13 pan. Spread and flatten. Now can’t get much easier, sprinkle the pecans, salted and white chips over the base. Drizzle with condensed milk..and you are done!
Place in preheated oven and bake for about 20 minutes till started to brown. Cool a bit on counter and then chill in fridge till set. Cut and enjoy now or freeze some for later.
I have to mention one thing..I just love the fact that this mixer comes with 2 bowls. Likely 90% of the time or more I use the larger stainless bowl as it does an awesome job on almost anything when more than 4 cups of batter …but the occasional time such as this recipe I will used the smaller plastic. So nice to have the option.and I mean it mixes anything, I have mixed bread and cookies of course but do you know how great it is for mixing hamburger for a big batch of home made patties or that stuffing for your turkey. What about play-doh for some little tykes, yup did that too… no gooey fingers here for any of that.
Coming up next BBQ season and come May we will have a couple treats for you to enjoy as summer arrives.
I love sour dough anything and these are awesome… Baguettes that are lightly toasted and topped with a bit of avocado and Feta make a delish and quick breakfast or anytime snack. Also love to top as an open Reuben with Thousand Island dressing, some corned beef, sauerkraut and Swiss Cheese. Place under broiler and enjoy as a wonderful appetizer. Just a couple great ways to enjoy baguettes and as you can see below I make them in big batches to always have on hand in the freezer.
Accessories: Stainless bowl with roller and scraper
Quantity: 6 large baguettes
Bake: 400 degrees about 25 minutes or till done.
- 3 cups warm water
- 2 cups sour dough starter (pancake mix consistency)
- 9 cups flour (approx)
- 1 tbsp salt
- 2 tsp yeast
- 1 tbsp vital wheat gluten
For those familiar with sour dough starter you know it is best without adding yeast but this recipe is for those wanting the flavor but not with a lot of time. By adding a bit of yeast you will speed the process while still enjoying the flavor. I love a strong flavor and as my starter is quite active and strong I cut back a bit on the yeast and still had bread in a few hrs. To prepare add the water, starter and salt to your bowl. Add about 7 cups of flour, yeast and wheat gluten. Mix then gradually add more flour till desired consistency (the thickness/thinness of your starter will require the adjustment) . You want this to be quite a soft dough. Knead for about 10 minutes at 4 o’clock till nice and smooth. Allow to sit in warm place till double in bulk. Divide into 6 balls. Shape into loaves and allow to rise. Having a Bakers Couche makes baguettes so easy to do as keep the shape after shaping gently place on couche as shown. Once fully risen just gently turn onto a baking peel or back of a pan and then onto your baking stone. Slash with a lame if desired. Enjoy..these are some of my favourites! Wrap tightly once cooled and freeze some for aonther day or to have a quick easy appetizer.
These would be so much fun to make with kids! But either way they are a cute idea for Easter. I wish kids would have helped..then I would have an excuse for them not rising! Take a close look not much rise but still tasted ok…sort of. Why am I sharing them, to show you once again I am not a chef or even much of a cook, I am here to show you what you can do with an ANK or in this case what it can’t do…read recipes!! These taste good and would likely be great if I would have remembered the Baking Powder or… try the idea with any muffin recipe you have. Think be a fun way for kids to “surprise” their dad, grandparents or any one Easter morning.
Very few recipes I used the plastic bowl over the Stainless but muffins is one I usually do. Remember don’t over mix and with the power of the Ank that means very slow and only till blended with muffins.
Accessories: Ankarsrum with plastic bowl and single whips.
Quantity: 24 muffins
Preheat oven to 350 degrees
- 1 1/3 cup granulated sugar
- 1/2 cup melted butter
- 4 eggs
- 1 1/2 cup milk
- 1 tsp vanilla
- 4 1/2 cups flour
- 4 tsp Baking Powder (don’t forget this:-)
- approx. 30 mini Easter eggs
- 1/4 cup condensed milk
Place muffin liners in 24 tins. Unwrap the mini eggs. Place the sugar, butter in bowl and mix, add the eggs and beat till blended then add the milk and vanilla. Blend again. Add 1/2 the flour then the baking powder and then the rest of the flour. Mix just till wet.
Divide half the batter among the muffin tins. Place a mini egg on top of this. Spoon about a 1/2 tsp condensed milk over each egg and then top with remaining batter.
Place in oven and bake for about 18 minutes until done.
Best served a bit warm yet so the chocolate oozes out. What to do with the other 6 mini eggs, yum….I bet they are gone:-) Happy Easter everyone!!
What to do with sour milk…..hunt through your stack of recipes because you know you have one somewhere! These were so easy to do if making donut holes or what we call Jim Bits in our house, these are a nicer size for serving than donuts and so simple to do.
Use your Stainless bowl with the scraper and roller
Made 6 dozen Jim Bits
Require Deep fryer or oil in pan for frying.
- 3 eggs
- 1 1/2 cup sugar
- 1 cup sour milk
- 1 1/2 tbsp melted butter
- 5 cups flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- Oil for deep frying.
Place the eggs in the mixer and beat till fluffy, add the sugar and them the sour mil and melted butter. Whip this till smooth. In a separate bowl blend together the flour and other dry ingredients slowly add them to the liquid batter. Mix till just wet. At this point you will have a much easier dough to handle if you chill it for an hr or 2. When almost ready heat the oil to 375 degrees. Take the dough and either roll and cut into doughnuts or as I did here cut off tsp fulls of dough and shape into balls. Deep fry till golden, with these you can’t really turn so I would just stir them after a minute and again one more time if not done. To serve roll in granulated sugar or as I did here, just sprinkle with icing sugar. I did freeze quite a few of them to enjoy later, they were real nice after freezing as well.
Been enjoying this recipe as long as I can remember. But have always done it by hand tried my plastic bowl for Akarsrum and as expected….awesome. So much easier than beating in those eggs by hand. Anyone that makes Cream Puffs knows the effort of adding those eggs into an unforgiving mixture. These are so simple this way and never fail.
Equipment: Ankarsrum with Plastic bowl and single whips for shells then Balloons for filling.
Makes 30 Medium Cream Puffs
Preheat oven to 450 degrees
- 1 cup water
- 1/2 cup butter
- 1 cup flour
- 1/2 tsp salt
- 4 eggs
Bring butter and water to a boil. Add the salt and flour all at once and stir with a wooden spoon until mixture leaves side of pan and forms a ball. At this point break apart the ball and place into the plastic mixing bowl and with the single whips turn on low. Add 1 egg and beat till smooth and is fully absorbed. Do this with the remaining eggs. When done mixture should be glossy. Drop by tablespoon onto a parchment lined pan. Bake at 450 for 15 minutes and them lower to 350 degrees for 20 minutes.
- 2 cups whipping cream. Beat till stiff
- 1/2 package of vanilla instant pudding
- 1/2 cup milk
Mix together the milk and pudding once a bit think blend into the whipped cream. Spoon into cooled shells and enjoy. Can freeze the shells and fill later.