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|Price:||$129.99 & FREE Shipping. Details|
Color: Indigo Blue
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Discover new ways to make precious family memories for your loved ones by carrying on the tradition of special baking moments and joyous celebrations.
The Sunbeam brand has been there decade after decade, from generation to generation, to help prepare treasured family recipes for all to enjoy. Nothing shows fondness and devotion to sweet moments more than delicious treats baked with love and care.
Off-Set Bowl Positioning
The Heritage Series stand mixer is designed with off-set bowl positioning to easily incorporate ingredients as you are mixing, eliminating the need to stop and start again!
Variety of Accessories
A variety of accessories help you achieve the results you need for any recipe. Beaters are perfect for batters and frostings. Dough hooks work through denser ingredients when mixing and kneading bread dough. Accessories and stainless steel bowl are dishwasher safe. Whisks (select models only) fluff up eggs or whipped cream perfectly. There’s no limit to what you can mix!
3-Way Mixing Action
3-way mixing action ensures thorough, even mixing by spinning each beater independently as well as turning the bowl. There’s less build up and less scraping needed so you can mix with ease.
12 Variable Speed Settings
12 variable speed settings help to precisely mix recipes with easy-to-use control knob. Soft Start technology gradually starts up mixer to selected speed to reduce splatters and mess.
Tilt Locking Head
This mixer’s tilt locking head helps make mixing easier and more convenient. You can change out the accessories or remove the bowl with a simple release button on the base to raise or lower the head.The open handle design makes it convenient to carry the mixer for storage or cleaning.
Die-Cast Metal Housing
The Heritage Series Stand Mixer is designed to last using die-cast metal housing for heavy-duty mixing. You can depend on the Heritage Series mixer time and time again, year after year, to create everyday foods, holiday meals and Sweet Moments too! (2-year limited warranty.)
|Oatmeal Raisin Cookies||Red Velvet Cupcakes with Coconut Topping||Mocha Cr. Cheese Pie in Chocolate Cookie Crust||Make Ahead Mashed Potatoes|
|Serving Size||4 dozen cookies||30 cupcakes||10 servings||12 servings|
|Ingredients||¾ cup (168 gm) butter or margarine, softened , ½ cup (120 gm) firmly packed brown sugar, ½ cup (106 gm) granulated sugar, 1tsp (4 gm) baking powder, ¼ tsp (1 gm) baking soda , ¾ tsp (2 gm) ground cinnamon, 2 large eggs, 1 ½ tsp (7.5 ml) vanilla extract, 1 ¾ cups (265 gm) unsifted all-purpose flour, 2 cups (240 gm) rolled oats, 1 ½ cups (225 gm) raisins||2 ¼ cups unsifted all purpose flour, 1tsp baking powder,¼ tsp baking soda, ½ tsp salt, 2/3 cup unsalted butter or margarine, softened, 1 ¼ cups granulated sugar, 2 large eggs, 3 oz unsweetened chocolate melted and cooled, 1oz red food coloring (2 tbsp), 1 ½ tsp vanilla extract, 1 cup buttermilk, Seven minute frosting (recipe below), Shredded coconut||1 ½ cups (140 gm) chocolate wafers, finely crushed, ½ cup (50 ml) melted butter, ½ tsp (2 gm) ground cinnamon, 2 pkg (8 oz, ea) cream cheese, softened, 1/3 cup (80 gm) butter, softened , 2 cups (340 gm) semi-sweet chocolate morsels, melted, 1/3 cup (75 ml) coffee flavored liqueur, 2 tsp (10 ml) vanilla extract, 2 cups (500 ml) heavy cream, whipped to soft peaks||3 lbs (1.5 kg) white or golden potatoes, peeled and quartered, 6 oz (170 gm) cream cheese cut into 1-inch (2.5cm) cubes, 1 cup (259 ml) sour cream, 2 tbsp (30 gm) butter or margarine|
|Directions||In the mixer bowl, combine butter, sugars, baking powder, baking soda and cinnamon. Beat at a medium speed until creamy. Turn off mixer and lift beater to scrape bowl and beater with rubber spatula occasionally. Add egg and vanilla and beat on medium speed until well combined. Add flour and blend well. Remove from mixer and stir in oatmeal and raisins||Line 30 muffin cups with holiday or white cupcake liners; set aside. In medium bowl, combine flour baking powder, baking soda and salt; set aside. In a large mixing bowl, beat butter and sugar until well combined. Add eggs, one at a time, and beat until well combined. Beat in chocolate, food coloring and vanilla. Alternately add flour mixture and buttermilk while beating on low speed just till combined. Fill muffin tins 2/3 full.||In a medium bowl, combine chocolate wafers, cinnamon and melted butter. Blend with fork. Pat mixture on bottom and up sides of 9-inch (23 cm) glass pie plate. Chill or bake at 350⁰ F (180⁰C) for 10 minutes. Cool on wire rack before filling.||In saucepan, cover potatoes with cold salted water. Cook till tender; drain. Beat potatoes until fluffy on speed 4. Turn off mixer and lift beater to scrape bowl and beater with rubber spatula occasionally. Add remaining ingredients and blend well; season to taste. Spoon potatoes into buttered 2-quart (2 liter) glass baking dish. Cover and refrigerate up to 3 days|
|Baking Instructions||Drop by rounded teaspoons onto ungreased baking sheets. Bake at 375⁰ F (190⁰C) until edges are golden. Let rest on baking sheets 3 minutes. Cool on wire rack.||Bake in preheated 350⁰ F oven for 15 minutes or until wooden toothpick inserted in center comes out clean. Cool on wire rack.||Bake at 350⁰ F (180⁰C) for 10 minutes.||Dot potatoes with 1 tbsp butter. Bake, covered at 350⁰ F (180⁰ C) until hot, about 30 minutes.|
|Frosting or Filling||1 ½ cups granulated sugar,1/3 cup cold water,2 egg whites, ¼ tsp cream of tartar or 2 tsp light corn syrup, 1 tsp vanilla extract. In top of double boiler or pan over but not touching boiling water, combine all ingredients, except vanilla. Beat on low speed of hand mixer until combined. Place over boiling water and beat on high sped about 7 minutes or until mixture forms stiff peaks. Remove from heat and add vanilla. Continue beating on high speed until mixture reaches spreading consistency. Frost cooled cupcakes.||Beat cream cheese and butter on medium speed until creamy and smooth. Turn off mixer and lift beater to scrape bowl and beater with rubber spatula occasionally. On low speed , blend in melted chocolate, liqueur and vanilla. On speed 1 fold in whipped cream until well blended. Pour into crust and chill 8 hours or overnight. If desired, decorate with sweetened whipped cream and chocolate curls.|
|Decorating Instructions||Top cookies generously with powdered sugar||Top frosted cupcakes generously with shredded coconut.||If desired, decorate with sweetened whipped cream and chocolate curls||Top with chopped parsley|
Easy to use, easy to clean, he is very happy and so am I!
You have to constantly scrape the bowl while in operation, and turn it off to add ingredients or to incorporate what was left unmixed at bottom of bowl.
Controls are on the side, super easy to add and remove attachments, the beater moves, not the bowl.
Do not buy. The bowl will not turn unless you turn it manually. The reason I bought a stand mixer was so I wouldn't have to do the turning. Read morePublished 4 days ago by Diane B Diffee
I love it so far. Love the cast iron structure. I'm not a big time baker so it suits me fine. The cost was great too!Published 6 days ago by pow pow
I have wanted one for the last 5 years and finally broke down and bought one at a great price I might add. Love the color and ease of using it.Published 8 days ago by K. Gowdy
First stand mixer I have ever owned. I love baking. I always wanted a stand mixer, but didn't want to put a huge amount of money into one. Read morePublished 9 days ago by Erin Huffman
This was the first stand mixer I've ever used. It was given to me as a gift so I had no choice in brand, features or quality. Read morePublished 12 days ago by Eljae
Watts were good, but mixer was not heavy enough to stay stationary without bouncing about while kneading dough.Published 12 days ago by WH