Used Hobart M802 80 QT Mixer
Item # 0112
Item # 0112
This is an 80 qt Hobart mixer. The unit runs perfectly with no problems, and comes with several accessories: 80 qt steel bowl 30 qt steel bowl 30 ...
Put 4 tea bags in a measuring cup and add 1 1/4 cups boiling water. Let steep for a few minutes, then remove tea bags. Put the dried fruit into a large mixing bowl, grate over it the zest of the orange and pour over the hot tea. Cover and leave overnight.
Heat oven to 350 degrees. Line an 8-inch (4-cup) loaf pan with parchment paper.
Add the beaten egg to the bowl of fruit along with 1cup sugar. Add the flour, baking powder, salt, pumpkin pie spice and a few good gratings of nutmeg, and squeeze in the juice of the orange. Mix until a dough-like consistency (it might seem a bit dry).
Spoon the mixture into the prepared pan, and bake for about 1 hour and 10 minutes, until a skewer inserted into the center comes out clean.
Meanwhile, put the 2 remaining tea bags into a pan with 3/4 cup water and the zest and juice of the lemon. Gently bring to a boil, removing the tea bags after a few minutes. Add the remaining 1/2 cup sugar and bring to a boil without stirring. Keep it on medium heat so that you have a steady boil for 5 to 10 minutes, or until the mixture has reduced by half and you have a golden syrup. Pour this into a measuring cup.
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The grand prize was either an 80-quart or a 60-quart Hobart Legacy mixer. The 60-quart mixer holds 75 pounds of cake batter, which is enough to make 80 quarter-inch cakes. It took eight Hobart representatives two and a half hours just to get the ...
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In a medium mixing bowl, combine all ingredients, except crackers, blending well. Pour into a greased 3-quart baking dish. Bake 25 minutes or until heated through. Serve warm or at room temperature with crackers. Yields approximately 6 cups of dip. ...