Electrolux DLX Assistent Mixer making Snickerdoodles

My former Pastry Instructor was donating some cookies. The big Hobart was down and the KAs in the school bakery leave something to be desired (functionality in most cases), so I decided to take in a couple of DLXs and help out. I wish I had thought to take more than two short snippets of video, though.

Cookie dough in the DLX:

Just for fun, the DLX in motion:

A bad picture of some of the Snickerdoodles:

We also made some Peanut Butter Cookies:


Yield: 40 Cookies, 1 oz. each


AP flour 14 oz. 420 g 100%
Baking powder 0.14 oz. (1 tsp.) 4 g 1%
Cinnamon 0.25 oz. (3 1/2 tsp.) 8 g 2%
Unsalted butter, softened 8 oz. 240 g 57%
Sugar 6 oz. 180 g 43%
Brown sugar 8 oz. 240 g 57%
Eggs 3.3 oz. (2 eggs) 100 g 23%
Vanilla extract 0.5 fl oz. 15 ml 4%
Salt 0.4 oz. (2 tsp.) 12 g 3%
Total dough weight: 2 lb. 8 oz. 1219 g 290%


Granulated sugar 2 oz. 60 g
Cinnamon 0.25 oz. (3 1/2 tsp.) 8 g
Mix together cinnamon and sugar

Sift together the flour, baking powder and cinnamon. Set aside.

Cream the butter and sugars until light and fluffy. Beat in the eggs, one at a time, then add the vanilla and salt. Gradually add the flour mixture, beating just until well combined.

Drop the dough in 1-ounce mounds onto paper-lined pans. Sprinkle the cookies generously with the topping mixture.

Bake at 400°F (200°C) until golden brown but still moist, approximately 9 to 11 minutes.

Approximate values per cookie: Calories 90, Total fat 4 g, Saturated fat 2.5 g, Cholesterol 15 mg, Sodium 100 mg, Total carbohydrates 14 g, Protein 1 g

Nancy Curtis’ Vintage Bread Pans

Two vintage bread pans from Nancy’s collection:

Two-Piece, smooth pan, the other side slips together with tabs and slots:

Hinged, ridged pan with viewing windows:

Check the rise of your dough by peeping through those windows:

The ridged pan, open at the hinge:

Freshly-baked bread cooling in the ridged pan:

Bread baked in the ridged pan:

Courtesy Nancy Curtis