Professional Rancher Cookies

Ingredients:

Directions:

Place the Professional Kitchen Center scraper and roller in mixing bowl. Cream shortening, sugars and eggs on maximum speed. Move arm/roller to middle of bowl and return to side 3 or 4 times to cream thoroughly. Move arm/roller out from side of bowl about 1-2 inches from rim and lock in place by tightening locking screw . This allows the roller to mix a stiff cookie dough. Add flour, salt, baking soda and vanilla. Add rolled oats and cornflakes and continue mixing until well blended. Fold in chocolate chips and nuts. Spoon drop batter onto well greased cookie sheets. Allow about two inches between cookies.

Bake 15 minutes in a preheated 350 oven. Remove and cool on wire racks. Cookies harden as they cool, be careful not to over bake.

Professional Baguettes

Ingredients:

Directions:

Heat water to lukewarm. Pour it into the stainless steel bowl. Dissolve the yeast. Add 2/3 of the flour and salt. Using the roller and scraper; start the machine on a low speed. Lock the roller about 1 inch from the rim of the bowl, add the rest of the flour slowly and increase the speed gradually. Knead the dough for about 10 minutes. Put the cover on the bowl, let rise at room temp. for about 30 minutes. Put the dough on a pastry-board and work it together. Divide into 8 parts and roll them into baguettes. Put them on oiled baking-plates. Let them rise without cloth for 20 minutes.

Bake at 350 F for 12-15 minutes. Put the bread on a oven grid as soon as they are out of the oven. Let them cool off without a cloth.

Fool Proof Whole Wheat

Ingredients:

Directions:

In small bowl put 1/2 cup warm water, 1 tbs. sugar mix well. Sprinkle 2 tbs yeast over water. put 5 cups of hot tap water in mixer bowl along with 7 cups of whole wheat flour. Mix on low speed until blended, add 2 tbs salt, 2/3 cup oil and 2/3 cup honey (or molasses). Mix well. Make sure mixture not too hot before adding yeast mixture and mix thoroughly. Add 4 cups of whole wheat flour and blend well. Remember add flour slowly, stop adding flour when it starts falling away from the sides of the bowl. Let mix for 10 minutes. (Flour amount may vary, sticky dough makes moister bread.) Remove dough from mixer and divide into 4. Roll each quarter into loaves and place in oiled pan. Oil top of dough and place damp cloth over loaves and let rise for approximately 35 minutes.

Bake at 350 degree for 40-45 minutes. Remove from oven let cool on rack and brush top with butter.

Recipe received from Jim Nickolason

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