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How To Use The Large Slicer Shredder
Bosch Mixers has done everything they can to make the Bosch Mixer just such a machine. There are so many different ways that you can use the powerful motor on this amazing machine, but today we are going to talk about just one of them. The Large Slicer Shredder.
The Large Slicer Shredder is an affordable versatile attachment for the current Universal Plus Mixer and the MUM66 Bosch Universal purchased prior to 2009. It fits all Bosch bowls with a center column.
This attachment fits over the top of your bowl and slices directly into the bowl for easy shredding, slicing, and rasping.
The Large Slicer Shredder comes standard with three blades:
- Shredding Blade (Reversible – Coarse/Fine)
- Grating Blade (Fine Shredding/Grating)
- Slicing Blade (Reversible – Thick/Thin)
Additional blades are available on our website.
- Julienne Disk
- Fine Shredding/Grating Disk
- French Fry Blade
How to use the slicer shredder
1. Place drive coupling on the center shaft.
2. Put blade driver on top of drive coupling.
3. Fit blade support ring on top of the bowl, turn counter-clockwise to lock into place.
4. Align the blade with blade drive and lower onto blade support ring, fitting blade down onto the drive.
5. Place inlet cover (lid with chute) on top of the blade support ring. Turn counter-clockwise to lock into place.
6. Feed food into the chute, press into the slicer shredder with the pusher.
Included Blades
The shredding blade and the slicing blade are both reversible, coarse on one side fine on the other. Be very cautious with these blades, they are very sharp. Tip: Use a brush to clean the blades, keep those fingertips safe.
1. Shredding Blade (Reversible – Coarse/Fine) 2. Grating Blade (Fine Shredding/Grating) 3. Slicing Blade (Reversible – Thick/Thin)
A few recipes to use with your slicer shredder
The Bosch Universal Plus Mixer really is the complete kitchen machine. Isn’t it nice to have one machine instead of 10 in your pantry?
Fresh Apple Cake Recipe
By: Elizabeth Marek of www.sugargeekshow.com
Liz Marek is the founder of the Sugar Geek Show, an online cake decorating school. For a detailed tutorial of this recipe along with tips and tricks for the perfect bundt cake click on the link below.
Ingredients
Apple Cake Recipe
- 1/2 lemon lemon juice squeezed over chopped apples to prevent browning
- 3 or 4 medium honeycrisp apples chopped in 1/4 inch pieces
- 2 medium apples (optional) cut in wedges for decoration
- 10 ounces cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves
- 4 ounces unsalted butter room temperature
- 10 ounces granulated sugar
- 3 ounces vegetable oil
- 1 whole egg room temperature
- 1 teaspoon vanilla extract
- 8 ounces applesauce unsweetened
Brown Butter Cream Cheese Frosting
- 8 ounces browned butter room temperature
- 8 ounces unsalted butter room temperature
- 8 ounces cream cheese softened
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 20 ounces powdered sugar
Caramel Sauce Drip
- 7 ounces granulated sugar
- 2 ounces water
- 3 ounces unsalted butter
- 4 ounces heavy cream
- 1/4 teaspoon salt
Instructions
Apple Cake Instructions
IMPORTANT: Make sure all your ingredients are at room temp (see notes at the bottom of the recipe)
Preheat oven to 350 F (177 C)
Peel the apples and core them using an apple corer or a knife.
Cut the apples into 1/4 inch pieces and place into a bowl.
Squeeze 1/2 a lemon over the apples to prevent browning. Set aside
Sift together flour, baking soda, salt, ginger, nutmeg, cinnamon and cloves. Set aside.
Add butter to a stand mixer with the paddle attachment and cream until smooth.
Add sugar and oil to the butter and cream on medium until the mixture is white and fluffy.
Add egg and vanilla to the butter mixture and mix until combined.
While mixing on medium, add in dry ingredients in thirds and mix until combined
Fold in applesauce and chopped apples until combined
Grease three, 8 inch pans with cake goop or another type of pan release.
Bake layers at 350 for 30 minutes, or until a toothpick comes out clean. Layers will be thin.
Let cake rest in the pan until it’s cool enough to touch, then flip out onto a wire rack.
Make sure to cool completely before stacking. (Wrap in plastic wrap and place in fridge or freezer to speed up the cooling process.)
Brown butter frosting instructions
Place softened butter in the bowl of your stand mixer with the whisk attachment and mix until smooth.
Add in your cream cheese and mix until smooth
Add in your browned butter and mix until smooth and creamy
Add in your powdered sugar one cup at a time while mixing on low until all the powdered sugar is added. Do not over-mix.
Add in your salt and vanilla until combined.
Caramel Drip
Place sugar and water in a medium-sized pot. Cover with the lid and bring to a boil on medium-high heat.
Remove lid and place a candy thermometer in the pot. Continue cooking the sugar until thermometer reads 350º (hard crack stage) or it’s a deep golden brown color. Do not stir.
Remove the sugar from heat and slowly whisk in butter. Be careful, it will bubble up.
Whisk in cream and salt.
Let caramel cool completely before using it for the drip
Vanilla Bundt Cake Recipe
By: Elizabeth Marek of www.sugargeekshow.com
Liz Marek is the founder of the Sugar Geek Show, an online cake decorating school. For a detailed tutorial of this recipe along with tips and tricks for the perfect bundt cake click on the link below.
Prep Time – 5 minutes
Cook Time – 45 minutes
Ingredients
Vanilla Bundt Cake Ingredients
- 16 ounces All Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 10 ounces unsalted butter softened
- 14 ounces granulated sugar
- 3 large eggs room temperature
- 8 ounces buttermilk room temperature
- 3 ounces vegetable oil
- 2 teaspoons vanilla extract
Simple Syrup
- 4 ounces granulated sugar
- 4 ounces water
- 1 teaspoon vanilla extract
Vanilla Glaze
- 8 ounces powdered sugar sifted
- 3 Tablespoons buttermilk
- 1/4 teaspoon orange or lemon extract
- 1 teaspoon vanilla extract
- 2-3 drops white food coloring optional
Instructions
Bundt Cake Instructions
Preheat oven to 350ºF and adjust the rack to the lower-middle of the oven so it’s not too close to the top element. Make sure your cold ingredients are at room temperature and you are weighing your ingredients (including liquids) for the best results. See notes for more information.
Coat your bundt cake pan in a thin, even layer of cake goop or another pan release that contains flour. Oil sprays will not work and may cause your bundt cake to stick to the pan.
Whisk together the flour, baking powder, baking soda, and salt and set aside.
Combine together your buttermilk, oil and vanilla extract and set aside.
Place softened butter into the bowl of your stand mixer with the paddle attachment and cream until smooth on low. Sprinkle in your sugar and cream until light and fluffy. Scrape the bowl if needed.
While mixing on low, add in your room temperature eggs one at a time. Letting them mix fully before adding the next egg.
Add in 1/3 of your flour mixture, then 1/3 of your liquid mixture. Repeat two more times. Scrape bowl as needed. Mix until just combined. Do not over-mix.
Pour batter (it will be thick) into your prepared bundt cake pan and bake at 350ºF for 45-50 minutes or until a skewer inserted into the deepest part of the cake comes out clean. My cake took exactly 47 minutes to bake.
Remove cake from the oven and let cool for 15 minutes before turning out onto a cooling rack.
Simple Syrup Glaze
Place water and sugar in a medium-sized saucepan and bring to a boil. Remove from heat, add in vanilla extract and let cool.
Vanilla Bundt Cake Glaze
Sift powdered sugar into a medium-sized bowl
Add in your buttermilk and extract and stir until smooth and creamy
Add a couple of drops of white food coloring if you want your glaze to be more opaque.
Decorating
When you first take the cake out of the oven, brush 1/3 of your simple syrup over the top of the cake. Let cool 15 minutes then turn over onto a cooling rack. I put my cake on a cardboard cake round to prevent sticking. Make sure the cooling rack is over a cookie sheet to catch glaze drips.
Brush the cake all over with the simple syrup then let cool for 2 hours.
Drizzle your thick vanilla cake glaze over the top of your cooled cake. Once the glaze stops dripping you can transfer the cake to a cake plate.
This cake can be kept at room temperature for up to five days or frozen for 6 months. Defrost before serving.
Recipe Video
The Baker’s Pack
The Bosch Mixer can easily handle large batches of heavy bread dough, and mixing delicate cake batter is a breeze. The addition of the baker’s pack will only amplify the quality of the mixer and make baking a joy. Now you can watch the mixing of your batter without having to stop the machine to scrape the bowl.
The Baker’s Pack is arguably one of the most popular accessories for the Bosch Mixer with cookie and cake paddles designed to add just the right amount of air to delicate cake and cookie batters, and a bowl scraper that keeps those batters mixing in the bowl, not stuck to the side of the bowl.
The Bakers Pack Includes:
- Bowl Scraper
- Cookie Paddles
- Cake Paddles and
- Metal Whip Drive
- 1-year warranty
- Fits Bosch Universal and Universal Plus Mixers
The Bowl Scraper accessory is a perfect match for our Cookie Paddles! It scrapes the bowl while mixing, so there’s no need to stop and use a spatula. Paddles are dishwasher safe; Hand wash metal driver (metal may tarnish in the dishwasher)
Bowl Scraper
This accessory does the work while your mixer is running. It snaps onto the top of your metal or plastic whip drive along with the cookie paddle, whip, or batter whisk attachment. It scrapes both the inner post and sides of the bowl while the bowl turns. Great for bakers who are tired of having to turn off their mixer to scrape the bowl, this accessory does the work for you. Simply snap it on over the accessory currently in use and it will continuously scrape the bowl while the mixer runs. All other attachments sold separately.
The bowl scraper snaps directly onto the whip drive. Be sure to carefully loosen the tabs on the underside of the bowl scraper to loosen it from the whip drive.
The bowl scraper includes two sets of scraping blades. One blade fits into the larger hole and the other blade fits into the smaller hole.
Cookie Paddles
Designed for light to medium batters and cookie doughs. Use with the metal whip drive.
Be sure to use softened room temperature butter in your batters. For stiff cookie doughs or when adding multiple heavy ingredients such as fruit, nuts, and candy, switch to the dough hook after creaming the butter. For very large batches of cookies (15+ dozen), switch to the dough hook before adding flour.
Cake Paddles
Designed with fewer tines than wire whips to thoroughly mix pourable batters or light mixtures without incorporating too much air. Ideal for cakes, quick bread, muffins, and pancakes, which can become tough and chewy if over mixed. Fits Bosch Universal & Universal Plus Mixer. Use with your Cakes, Muffins, Frosting, & Pourable Batters. Use with the metal whip drive.
This metal whip drive attaches to the Bosch Universal Plus Mixer as well as the old Bosch Universal Mixers. This can be used with Cookie Paddles, Batter Whisks, and Wire Whips.
Using the proper paddles and bowl scraper will take your baking skills to the next level.
My Husband’s Ex-wife’s Banana Bread Recipe
There are two types of people in this world, those that share their recipes and those that keep them secret. My grandmother was famous for her fried chicken mix. People would ask her for the recipe and she would never give it out. I’ve seen women from her neighborhood knock on her door and my grandma would go into the pantry and come out with a little bag of seasonings for them. Turns out she was using shake and bake!
Luckily for all of us, my husband’s ex-wife is a recipe sharer. She is also a recipe gatherer. If she discovers a recipe that she deems better than one of her own she will simply ask for a copy and up her game. She has yet to find a better banana bread recipe than this one.
It used to be that a recipe would make its way around the community or through a family. Recipes were passed down through the generations or from a friend or neighbor. Suddenly everyone would be raving about frog-eye salad or 7-layer dip and these new dishes would start to show up at every potluck. Now we have the internet and literally millions of recipes from every corner of the planet. Trying them out and finding the perfect one is just a google search away.
My sweet step-daughter was kind enough to make her mom’s banana bread recipe for me. So here you have it straight from the source, the best banana bread I’ve ever had. I’m willing to issue a challenge with my husband’s ex’s banana bread recipe. Do you think you have what it takes to top this?
Ingredients:
- 3/4 cup canola oil
- 1-1/2 cup sugar
- 1-1/2 cup banana mashed (3-4 bananas)
- 2 Eggs
- 1/2 cup buttermilk
- 1 tsp vanilla
- 2 cups of flour
- 1 tsp soda
- 1 tsp salt
- 1 pkg white chocolate chips
Pre-heat oven to 350º. Cream together oil and sugar. Add mashed banana, eggs, buttermilk, and vanilla. Mix until incorporated. Add baking soda and salt and 1 cup of flour. Mix until incorporated and add remaining flour. Once mixed well gently fold in the white chocolate chips. Grease and line two loaf pans with parchment paper. Pour batter evenly into pans and bake for 35-45 minutes.
I know it seems way too easy, but trust me it’s perfect. Of course, adding an entire bag of white chocolate chips to anything will make it good. But this banana bread is truly amazing. Try it out and if you really feel like yours is better, let us know, but only if you’re a sharer. We would love to try it out and proclaim it a champion. For now, my husband’s ex-wife’s banana bread reigns supreme, and if you like her banana bread just wait until I share her roll recipe!
Meet Emily Kimball, my beautiful step-daughter, who graciously mixed and baked this amazing banana bread for me. And thanks to Tanya Kimball for being a sharer!
