Assessments - 2, GPA: 4.5
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3. At the end of the 5 minute chilling process, turn the Dashing Motor to the on position. 4. Slowly pour mixture through the opening in the Cover. 5. Allow to freeze for 40 minutes or until desired consistency. The Dasher my reverse direction or stop, indicating the is ready. Yield: 6 cups Orange Sherbet 3 ounce box orange gelatin* 3/4 cup sugar 1/8 teaspoon salt 1 cup boiling water 3 cups 1% or 2% milk 1 teaspoon vanilla extract 1. Dissolve gelatin, sugar and salt in the boiling water. Cool to room temperature in a large mixing bowl or pitcher with a pour spout. Do not chill in the refrigerator, as the gelatin will set up. 2. Plug the unit in and turn the chilling switch to the on position. Allow the unit to chill for 5 minutes. 3. Add milk to cooled gelatin mixture stirring constantly. 4. At the end of the 5 minute chilling process, turn the Dashing Motor to the on position. 5. Slowly pour the mixture through the opening in the Cover. 6. Allow to freeze for 50 minutes or until desired consistency. The Dasher may reverse direction or stop, indicating the is ready. *Any flavor may be substituted for flavor variation, or raspberry Yield: 6 cups Pineapple Sherbet 16 ounces crushed pineapple—in its own juice 12 ounce can evaporated skim milk 1/3 cup sugar 1 teaspoon vanilla extract 1. Plug the unit in and turn the chilling switch to the on position. Allow the unit to chill for 5 minutes. While cooling prepare mixture. 2. Using an electric mixer, combine all ingredients in a large mixing bowl with a pour spout. 3. At the end of the 5 minute chilling process, turn the Dashing Motor to the on position. 4. Slowly pour mixture through the opening in the Cover. 5. Allow to freeze for 40 minutes or until desired consistency. The Dasher may reverse direction or stop, indicating the sherbet is ready. Yield 4 cups Raspberry Sherbet 10 ounces frozen raspberries in syrup, thawed-cold 1-1/2 cups 1% or 2% milk 1/3 cup nonfat dry milk 1/2 cup sugar 1. Puree raspberries and syrup in a blender or food processor with a metal blade until smooth. 2. Pour mixture through a strainer, pressing out as much fruit puree as possible. Discard seeds. 3. Place raspberry puree back in blender or food processor with remaining ingredients and process until well mixed. 4. Plug the unit in and turn the chilling switch to the on position. Allow the unit to chill for 5 minutes. 5. At the end of the 5 minute chilling process, turn the Dashing Motor to the on position. 6. Slowly pour the mixture through the opening in the Cover. 7. Allow to freeze for 40 minutes or until desired consistency. The Dasher may reverse direction or stop, indicating the is ready. Yield: 4 cups Watermelon Sherbet 5 cups watermelon—seeded & cubed 3/4 cup sugar 1 tablespoon lemon juice 1 envelope unflavored gelatin 12 ounce can evaporated skimmed milk 1. Plug the unit in and turn the chilling switch to the on position. Allow the unit to chill for 5 minutes. While cooling prepare mixture. 2. Add ingredients to a blender and blend until smooth and creamy. 3. At the end of the 5 minute chilling process, turn the Dashing Motor to the on position. 4. Slowly pour mixture through the opening in the Cover. 5. Allow to freeze for 40 minutes or until desired consistency. The Dasher may reverse direction or stop, indicating the sherbet is ready. Yield: 6 cups SORBET Apple Sorbet 12 ounce can frozen apple juice concentrate, thawed-cold 2 cups cold water 2 tablespoons lemon juice 1/3 cup light corn syrup 1. Plug the unit in and turn chilling switch to the on position. Allow the unit to chill for 5 minutes. While cooling prepare mixture. 2. Using an electric mixer, combine all ingredients in a large mixing bowl with a pour spout. 3. At the end of the 5 minute chilling process, turn the Dashing Motor to the on position. 4. Slowly pour mixture through the opening in the Cover. 5. Allow to freeze for 35 minutes or until desired consistency. The Dasher may reverse direction or stop, indicating the sorbet is ready. Yield: 4 cups Chocolate Sorbet 1-1/4 cups sugar 3 cups water 1/2 cup unsweetened cocoa powder 1/4 teaspoon salt 2 teaspoons vanilla extract 1. Cook sugar in dry saucepan without stirring until it begins to dissolve. 2. Over medium heat, stir occasionally and continue cooking until all sugar is melted and it is just starting to turn a very light caramel brown. 3. Add water—be careful as it will sizzle and splutter. Continue stirring until caramel is dissolved in the water. 4. Whisk in cocoa and salt until all ingredients are dissolved. 5. Transfer to a bowl and cool to room temperature, stirring occasionally. This will take approximately 30 minutes. 6. Stir in vanilla extract. 7. Plug the unit in and turn the chilling switch to the on position. Allow the unit to chill for 5 minutes. 8. At the end of the 5 minute chilling process, turn Motor to the on position. 9. Slowly pour mixture through the opening in 10. Allow to freeze for 35 minutes or until desired The Dasher may reverse di...