Lammix Food Processor

Posted on April 17, 2020 by Jim — No Comments ↓

… mixes, minces, beats, whisks, kneads, grates, slices, makes sausages, extracts juice, etc. etc. ….

While looking through my hard drive the other day, I ran across this page that I had saved 15 years ago. Since the original website no longer exists, and I can’t find this posted anywhere else online, I’m posting it here “for posterity” – and because I think it’s cool!

The original from the Vintage Technology site:

Lammix Food Processor

This half page trader advert from December 1950 shows the ultimate food mixer which uses a interesting inner bowl tooth system for the mixer-head guidance. I’m not sure what the “Lam” stands for, not fully trouble-free means and pretty dubious about the “severe housewife”!

Why this machine is a pleasure to sell
(and profitable too of course)

It is designed on entirely new principles. It is made by one of the foremost firms of precision engineers in the country. It has been subjected to the most severe of test by practical housewives. Every job it does, it does perfectly. It is simplicity itself to assemble, to operate, and, not least, to clean. It is practically trouble-free. And incidentally, it is very handsome.

The ‘Lammix’ mixes, minces, beats, whisks, kneads, grates, slices, makes sausages, extracts juice, etc. etc. Apply to address below for full details.

The Multi-purpose Lammix (Trade Mark) Kitchen Helper
World Patents Pending
AC/DC 200-250 volts or 100-125 volts

Manufacturers: Huwood Components Ltd., St. Peters, Newcastle-Upon-Tyne, 6

Cranberry-Lemon Cake with Lemon Icing

Posted on December 25, 2013 by Jim — No Comments ↓

Berries, butter and lemon . . .

Back around Thanksgiving, I made this cake and fell in love. It starts out moist and continues to marinate over the next couple days until it is absolutely decadent.

This time ‘round I’m trying it with orange instead of lemon.

I imagine a blueberry-lemon combo would be great as well. You could get away with any berry combined with your favorite citrus.

For Cake:

1½ cups all purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
¼ cup sour cream
2 tbsp finely grated lemon zest
¼ cup fresh lemon juice
1 tsp vanilla
1 cup butter, softened
1¼ cup sugar
4 eggs, room temperature
1½ cups fresh cranberries

For Glaze:

¼ cup fresh lemon juice
1 cup confectioners’ sugar, sifted

To prepare cake:

Preheat the oven to 325 degrees F.

Spray a [easyazon-link asin=”B00008W70I” locale=”us”]9×5-inch loaf pan[/easyazon-link] (note, the pan I used is actually a [easyazon-link asin=”B0034BFKVQ” locale=”us”]hotel or steam table pan[/easyazon-link] that is slightly larger than my 9×5 inch loaf pan…my standard 9×5 inch loaf pan is too small for this recipe and resulted in me having to clean the oven), or line with [easyazon-link asin=”B006JCWGIC” locale=”us”]parchment paper[/easyazon-link].

In a medium sized bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In a separate bowl, whisk together sour cream, zest, juice, and vanilla. Set aside.

In the large bowl of a [easyazon-link asin=”B006LLZ83G” locale=”us”]standing mixer[/easyazon-link], beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. I used the [easyazon-link asin=”B002KAPN9Q” locale=”us”]BeaterBlade[/easyazon-link] for my [easyazon-link asin=”B00005UP2P” locale=”us”]Kitchen Aid Mixer[/easyazon-link]. It nearly eliminates scraping of the bowl.

Beat in eggs, one at a time, until fully incorporated.

Reduce mixer speed and alternatively beat in ⅓ of flour mixture, followed by ½ of sour cream mixture, and repeat, ending with the last ⅓ of the flour mixture. Be sure to pause the mixer occasionally to scrape down sides of the bowl. Use a [easyazon-link asin=”B000ILNHGU” locale=”us”]spatula[/easyazon-link] to gently fold in cranberries.

Spoon batter into prepared loaf pan and bake 60 minutes, until top springs back when lightly pressed or a toothpick inserted in the center comes out clean. Cool 5 minutes in pan, then transfer to a [easyazon-link asin=”B002ECFH32″ locale=”us”]stainless cooling rack[/easyazon-link].

Cool completely before icing.

To prepare glaze:

To make glaze, whisk together lemon juice and confectioners’ sugar until there are no lumps.

Final assembly:

Drizzle over cooled cake.

Mise en Place

Softened butter ready to be beaten into submission by a [easyazon-link asin=”B002KAPN9Q” locale=”us”]BeaterBlade[/easyazon-link]

Butter after its initial mix

Butter after just having the sugar mixed in

Butter and sugar after having been creamed together for 3 full minutes

The completed batter, waiting for the cranberries

The cranberry cake waiting for the oven

The cake fresh from the oven waiting to be plated and iced

Small-Batch Dough in Bottom-Mount Bosch Universal Bowl

Posted on December 17, 2012 by Jim — No Comments ↓

Big bowl, small batch!

Continuing my small-batch dough series, I’ve thrown together a challah loaf in my bottom-mount stainless bowl on my Bosch Universal mixer. This dough has 338 grams of flour and is about 60% hydration.

I’ll let you decide how the bottom-mount bowl handles a small batch, but will say the dough turned out smooth, elastic and gorgeous.

Note: always keep your lid on your bowl. I removed it for the video, but notice that it would be very easy for the dough to be slung out onto the floor without it!

Big Batch Sugar Cookies in the Bosch Universal

Posted on November 6, 2012 by Jim — 6 Comments ↓

Let’s make some sugar cookies!

12 C flour
1 teaspoon cinnamon
1.5 tablespoon baking powder
4 C butter
4 C sugar
4 eggs
4 teaspoon vanilla extract
2 teaspoon either lemon, orange or almond extracts
1 teaspoon salt

Preheat oven to 350° degrees F. Cream butter and sugar. Add eggs, vanilla and other extracts.

Sift, then mix dry ingredients and add to butter mixture. Mix well.

Chill for 1 to 2 hours. Roll to 1/4″ thickness and cut into desired shapes. Bake 8 to 10 min.

Cool.

Can be decorated with colored sugars before baking or iced with royal icing afterwards. Use your imagination decorating these.

To freeze: divide dough into approximately 4 rounds and wrap tightly in waxed paper then over wrap in moisture/vapor proof. You can freeze the rounds on a tray then vacuum seal the frozen rounds

Submitted by Miss Vi & the Duckies

Procedure using the Bosch Universal

4 cups butter
(use the pulse feature to start mixing)

Sugar mixed with butter:

Butter and sugar after 3 minutes of creaming: The creamed butter and sugar

Getting ready to change to the dough hook to mix in the flour: Getting ready to switch to the Bosch dough hook to mix in the flour

Adding 12 cups flour using splash ring:

Finished dough:

Chocolate Overdose Cake

Posted on October 30, 2012 by Jim — No Comments ↓

What is better than chocolate? More chocolate. Lots more chocolate. Did I mention something about chocolate?

I originally found this recipe at Annie’s Eats and I just Had. To. Try. It. Out. Almost two pounds of chocolate? Who could say, “no” to that?

It has a chocolate-brownie base. Then there is a layer of chocolate mousse. Then a chocolate cake layer. The entire thing is then covered in chocolate ganache and decorated as you see fit.

Ingredients gathered and ready. Softened butter and warm eggs.

The Brownie

Brownie Ingredients:

1/2 cup plus 2 T cake flour
1/4 t salt
1/2 t baking powder
3 oz. unsweetened chocolate
6 T unsalted butter
1 T dark rum (because Julia did it)
1 1/8 cups sugar
2 large eggs
2 t vanilla extract

Preheat your oven to 325 degrees.

Prepare a straight-sided [easyazon-link asin=”B0006GNPP0″ locale=”us”]9 x 2 inch round cake pan[/easyazon-link]. You can line the bottom with parchment if you like, while buttering the sides. Or you can cheat and spray the entire thing with one of those flour-containing baking sprays like [easyazon-link asin=”B00473NTB8″ locale=”us”]Baker’s Joy[/easyazon-link].

Mix together the dry ingredients and set aside (remember, in baking, sugar is almost always considered a wet ingredient). Melt the butter and chocolate together with the rum. (You can use a double boiler or microwave – if using a microwave, only heat the chocolate for short times, stirring frequently until smooth.)

When the chocolate is completely smooth, stir in the sugar. Then stir in eggs, one at a time, mixing well after each. When the eggs are thoroughly combined, mix in the vanilla extract.

Fold in the flour mixture until no white bits of flour remain.

Transfer batter to prepared pan and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. (You can set the pan aside at this point and prepare the cake layer and bake them at the same time if you like.)

Butter and chocolate getting ready to be nuked:

Fold in the flour:

Don’t leave any bits of flour in your batter:

The brownie batter ready to go into the oven … please ignore those bits of flour, thank you:

The finished brownie base waiting for assembly!

The Cake

Cake Ingredients:

2 oz. unsweetened chocolate, coarsely chopped
1/8 cup Dutch-processed cocoa
1/4 cup hot water
7/8 cup sugar, divided
7/8 cups unbleached all-purpose flour
3/4 t baking soda
1/2 t salt
1/2 cup buttermilk
1 t vanilla extract
2 large eggs
1 large egg yolk
6 T unsalted butter, soft

Prepare a [easyazon-link asin=”B0006GNPP0″ locale=”us”]9 x 2 inch round cake pan[/easyazon-link], by buttering and flouring, or spraying with your [easyazon-link asin=”B00473NTB8″ locale=”us”]favorite pan spray[/easyazon-link].

Melt chocolate together with the cocoa powder, stirring until smooth. Add 1/4 cup of the sugar, stirring to combine. Set aside to cool.

Combine flour, baking soda and salt.

Combine buttermilk and vanilla.

Beat eggs together until combined, increase speed and add sugar. Using the whisk attachment beat until fluffy and light in color – about 3 full minutes.

Using the paddle attachment, add the chocolate mixture, mixing well. Beat in the softened butter one tablespoon at a time, mixing about 10 seconds between each addition.

Starting with the flour, alternate adding buttermilk and flour, ending with flour. Mix about 20 seconds, to make sure everything is combined.

Pour into pan and smooth batter.

Bake for 30 minutes, or until done.

Water, chocolate and cocoa powder.

The melted chocolate – cocoa powder mixture:

Eggs:

Beaten eggs with sugar:

The sugar beaten in:

Adding the chocolate:

The chocolate mixed in:

Whipping the chocolate:

The whipped chocolate mixture:

Alternating the flour …

And the milk …

My pan is only 1.5” high, so I added a parchment paper collar:

The batter ready for baking:

The baked cake layer, collar removed, ready to be removed from the pan:

The cake layer cooling:

The chocolate mousse

Mousse ingredients:

6 oz. semi-sweet chocolate, broken into 1/2-oz. pieces
1 7/8 cups heavy cream
1 tbsp. sugar

Melt chocolate and cool.

Whip cream and sugar together in a chilled mixer bowl, until stiff peaks form.

Fold the whipped cream into the chocolate in three additions.

The completed chocolate mousse:

The ganache

Ganache Ingredients:

1 1/2 cups heavy cream
2 tbsp. unsalted butter
18 oz. semisweet chocolate, broken into 1/2-oz. pieces

Heat the heavy cream to boiling. Pour over the chocolate and butter and stir until smooth.

Chocolate and butter ready for melting:

Heated cream:

The completed ganache … silky smooth goodness:

The assembly

To assemble:

Top the brownie with the chocolate mousse. Top with the cake layer and press firmly to level.

Use the mousse that will ooze out between the brownie and cake to skim coat the brownie and cake layers. Refrigerate until the mousse has firmed up, making the ganache at this time.

Pour the ganache over the chilled cake, spreading with an off-set spatula to smooth. Decorate as you desire.

A thick layer of mousse on the brownie layer:

The completed layers:

I gave the whole cake a skim-coat of mousse and then refrigerated it to set up a bit:

The completed cake, with ganache shells and rosettes, with a ring of mini chocolate chips:

Baking