hich fits closely around the blender.
Place the egg yolks
Heat the sugar and water in a small saucepan over medium heat until the sugar is dissolved; remove from heat.
Combine the simple syrup, peanut butter and coconut milk in blender jar, and blend until peanut butter is well incorporated.
Chill several hours to overnight.
Freeze in ice cream maker according to manufacturer's instructions; adding the crushed candy during the last few minutes of churning. Transfer to a covered container and freeze.
Heat to bubbling
the stick of butter.\tPlace all other ingredients in blender, cover and turn on.\tTake off cover and pour butter into
other
ingredients in a steady stream.
Turn off blender and serve.
arlic. Place contents in a blender or food processor container and
0 minutes.
Remove cinnamon stick and discard.
Drain cherries
br>Have ready in your blender; above mixture, 3 egg yolks
b>blender (or, if you prefer a blender or food processor, but the stick blender
ll your ingredients in the blender and puree until smooth.
Reduce vinegar together with tarragon until liquid is almost gone.
In a blender, beat eggs and lemon juice until lemon colored. In the same pan as the vinegar and tarragon, melt the butter while hot.
Slowly pour into the egg mixture while the blender is running.
Add salt and pepper to taste.
Enjoy.
In a small pan, simmer tomatoes and chiles for 10 minutes; drain.
Place in a blender (I use my stick blender) and add remaining ingredients.
Blend until smooth.
Preheat oven to 350\u00b0.
Blend eggs in blender 20 seconds. Mix sugar and cocoa in a bowl. Add sugar mixture to eggs in a blender with milk, vanilla and margarine.
Blend until well mixed. Pour into pie shell. Bake 40 to 50 minutes until pie is done. Pie will rise high and fall somewhat when cool.
Blend in blender yolks, vanilla and milk.
Mix together cocoa, sugar and flour.
Add dry ingredients to blender.
Melt butter in saucepan and pour in blended mixture.
Cook over medium-high heat, stirring constantly until bubbly and thickened (use a wide flat spatula to stir with).
Pour mixture into 9-inch baked shell.
Wash lemon and remove seeds.
Cut into quarters or eighths and chop in blender, peeling included.
Add other ingredients to blender and mix until mushy, resembling a milkshake.
Pour into 2 crusts that have been baked 5 minutes.
Bake pies at 350\u00b0 for 35 minutes.
Preheat oven to 350\u00b0.
Put liquid in blender first and then dry ingredients.
Mix well in blender.
Pour into pie shells.
Bake for 30 minutes.
Remove from oven while center of pie is still shaky. Makes 2 deep dish pies.
Preheat oven to 350\u00b0.
Put first 6 ingredients in blender and mix well.
Pour into pie shells and bake for 35 to 40 minutes. Remove from oven while center is still shaky.
Put corn, eggs, flour, salt and sugar in blender; turn on and off twice at low speed.
Add milk and stir until blended.
Grease baking dish and cut up rest of margarine in dish.
Pour mixture in center.
Stir twice during first 15 minutes of baking to distribute the margarine.
Continue baking at 325\u00b0 for 30 minutes.
Serves 6 to 8.
Blend in blender for 3 minutes.
Bake at 350\u00b0 for 45 minutes.
Put all in blender; blend all for 5 minutes.
Pour into greased and floured pie pan.
Bake at 350\u00b0 for 40 to 50 minutes until knife inserted comes out clean.
Crusts forms at bottom, then the filling.
Quarter tomatoes; remove stem ends.
Add peppers, seeded and cut in strips and onions, peeled and quartered.
Mix.
Put vegetables in blender container, filling jar 3/4 full.
Blend at high speed 4 seconds; pour into large kettle.
Repeat until all vegetables
are blended.
Put all the ingredients in blender and blend for 5 minutes. Pour into 9-inch pie dish and bake at 350\u00b0 for 50 to 60 minutes.