It's shiny, red, and the favorite tool in my kitchen! This gem is also 23 years old. I purchased it (on sale) at a specialty food store right before I went to work for Borders Books. This Kitchen Aid mixer has survived three major moves (this older version is heavy) and continues to aid me in my cooking and baking. I adore her!
When I had an issue with the handle many years ago, I was fortunate to find someone who specialized in fixing these mixers. It was an easy peasy job. Many superb dishes and treats started in the depth of this silver bowl--from homemade pizza dough, cookies, cakes, candy, breads, summer relishes, and pasta. My knight and I spent an afternoon making pasta.
Let me say this, spending quality time with a loved one by making fresh pasta over a glass of wine has remained a treasured memory. The pasta wasn't perfect, but the afternoon was bliss.
Do you have a favorite kitchen tool? Do share! I'm always curious to see what others are using.
Since it's a week away from the Summer Solstice, I thought I'd share a light, lemony treat.
½ cup butter, softened
½ cup powdered sugar
2 ½ teaspoons grated lemon peel
1 cup unsifted flour
Preheat oven to 325 degrees.
Cream the butter until it is light. Mix in the powdered sugar and lemon peel. Now mix in flour until just combined. Place dough on board and knead until smooth. Spray your shortbread pan with (If you don’t have a ceramic shortbread pan, you can use a round can pan) with non-stick spray.
Firmly press the dough into your pan. Prick the entire surface with a fork, and bake the shortbread for 30-35 minutes, or until lightly browned. Let the shortbread cool in its pan for about 10 minutes. Loosen the edges with a knife and flip the pan over onto a wooden cutting board. Cut the shortbread into serving pieces while it is still warm.