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Our favorite recipes – A to O...

What tops a cake, or even a cookie or a sundae, is what makes it extra delicious. And, with the SaladShooter® electric slicer/shredder, topping your favorite dessert is quick and easy! Surprise your family and friends with great eye appeal, texture, and flavor the next time you serve cake, cookies, or ice cream. There are many "ready-to-go" treats you can use as toppings. Just pop them in your SaladShooter slicer/shredder. Here are just a few ideas...

Crisp ImageApple Pear Crisp

Preheat oven to 375° F. In a medium bowl, combine oatmeal, flour, brown sugar, and pumpkin pie spice. Add butter; use a pastry cutter or fingers to work mixture together until crumbly; set aside. Fit SaladShooter slicer/shredder with Slicing Cone. Slice apples and pears into a shallow 3-quart oval casserole. Toss together. Sprinkle reserved oatmeal mixture evenly over the top. Bake 20 minutes. Fit SaladShooter slicer/shredder with Shredding Cone and shred cheddar cheese over oatmeal topping. Bake 20 minutes longer. Cool slightly. Meanwhile, in a small bowl, combine mascarpone, sugar, and vanilla until blended. To serve, spoon crisp into dessert dishes and top with a dollop of sweetened mascarpone.

Serves 6

Streusel Bread ImageApple Streusel Bread

STREUSEL TOPPING:

Preheat oven to 350°F. Fit SaladShooter slicer/shredder with Shredding Cone. Shred apples, cheddar cheese, and walnuts for muffins and streusel topping. Set aside. In large mixing bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Stir in apples, cheddar cheese, and 1/2 cup shredded walnuts. In separate bowl, beat honey, vegetable oil, eggs, and applesauce. Add to flour mixture and beat just until all ingredients are moistened. Fill greased 8 1/2- x 4 1/2- x 2 1/2-inch bread pan. Combine streusel topping ingredients. Sprinkle streusel topping on batter. Bake for 50 to 60 minutes. Allow loaf to cool for 10 minutes in pan, then loosen sides of loaf and remove from pan. Let loaf cool completely before slicing.

Makes 1 loaf

Cake ImageCaramel Apple Layer Cake

Preheat oven to 350° F. Empty cake mix into large mixing bowl. Peel and core apples. Fit SaladShooter slicer/shredder with Shredding Cone. Shred apples into mixing bowl with cake mix. Add remaining ingredients and blend ingredients on low speed for 30 seconds or until moistened. Mix on high speed for 2 minutes. Divide batter equally into 3 well-greased and lightly floured 8-inch round cake pans. Bake for 25 to 30 minutes or until toothpick comes out clean. Cool 5 minutes in pan. Cool completely on wire rack before topping.

CARAMEL FILLING:

In top of double boiler over hot water, heat caramels, whipping cream, and water. Stir constantly until caramels are melted and mixture is smooth. Remove from heat, but let mixture sit in double boiler for easier spreading. Drizzle 1/3 of caramel sauce evenly on bottom layer. Allow caramel sauce to drizzle over the edges. Fit SaladShooter slicer/shredder with the Shredding Cone and shred 1/3 of peanuts directly over the caramel topped cake. Position next layer and repeat process. Position final layer and top with caramel sauce only. Allow caramel to cool before adding topping.

WHIPPED CREAM TOPPING:

Combine ingredients in chilled bowl and mix on high only until mixture forms stiff peaks. Frost top of cake with whipped cream just before serving. Garnish with remaining peanuts and serve.

For additional garnish, drizzle caramel sauce or place sliced apples over whipped cream.

Serves 14

Helpful Hint: Use a serrated knife or an electric knife for cutting cake.

Shake-up ImageClassic Shake-up

Fit SaladShooter slicer/shredder with Shredding Cone. Shred herbed bread cubes into bowl. Combine with all other ingredients except vegetable oil. Mix well. Add vegetable oil and mix well. Roll chicken, pork, or fish in mixture and bake.

Coats enough food to serve 6

Crab Balls ImageCrab Balls

Fit SaladShooter with Shredding Cone and shred almonds onto waxed paper. Set aside. Shred crab and water chestnuts into a large mixing bowl. Add remaining ingredients. Thoroughly mix ingredients. Divide mixture onto two pieces of wax paper. Form into 2 balls and refrigerate for 1 to 2 hours. Roll chilled crab balls in shredded almonds. Refrigerate several hours or overnight before serving.

VARIATION: Same as above except: Add 2 ounces of sharp cheddar cheese, shredded.

Makes 2 balls

Fruit Slaw ImageDelicious Fruit Slaw

DRESSING:

Fit SaladShooter slicer/shredder with Slicing Cone and slice cabbage into large bowl. Place lemon juice in small bowl. Halve apples and core. Fit SaladShooter slicer/shredder with Shredding Cone and shred 3 of the apple halves into lemon juice. Toss to retain color. Drain and add apple shreds to bowl with cabbage, pineapple, raisins, and peanuts. Stir or whisk all dressing ingredients. Blend, pour over cabbage and apple mixture. Toss well. With Slicing Cone in place, slice last apple half into remaining lemon juice. Spoon slaw onto lettuce leaves on individual plates. Garnish with sliced apples.

Serves 4

Minestrone ImageEasy Minestrone

In large kettle, heat olive oil over low heat. Fit SaladShooter slicer/shredder with Slicing Cone. Slice onion into kettle and add garlic. Cook uncovered for 5 minutes until soft. Increase heat to moderate. Slice carrots and zucchini into kettle. Fit SaladShooter slicer/shredder with Shredding Cone and shred potato into kettle. Add basil, oregano, and bay leaves. Cook uncovered 5 minutes stirring occasionally. Add can of tomatoes and beef broth. Bring to easy boil and adjust heat to bubble gently cooking uncovered 20 minutes. Add green beans and pasta. Cook 10 minutes. Remove bay leaves. Add beans and cook 5 minutes. With Shredding Cone in place, grate cheese into soup. Add parsley.

Serves 6

Mushroom Salad ImageMarinated Mushroom Salad

Wipe mushrooms clean with damp cloth. Mix mustard, vinegar, and seasonings in large bowl. Whisk continually as you add olive oil drop by drop until vinaigrette is thick and smooth. Fit SaladShooter slicer/shredder with Slicing Cone and slice mushrooms right into bowl. Toss to cover with vinaigrette. Cover and marinate at least 1 hour in refrigerator. Prepare individual salad plates with spinach or lettuce leaves. Heap mushrooms in center.

Serves 4

Salad ImageOrange Carrot Salad

Fit SaladShooter slicer/shredder with Shredding Cone and shred carrots into bowl. Peel oranges and use knife to remove pith from each section, cut into thirds, and add to carrots. Add raisins. Fit SaladShooter slicer/shredder with Slicing Cone and sliver almonds over carrots. With knife, slice four thin slices of lime for garnish. Squeeze 2 tablespoons juice for dressing.

DRESSING: Stir together oil, lime juice, cumin, cinnamon, and sugar. Pour over salad and mix. Refrigerate about 1 hour. Spoon carrot salad onto lettuce leaves and garnish each plate with lime slices.

Serves 4

Sweet Potatoes ImageOrange Sweet Potatoes with Praline Topping

Heat oven to 350° F. Fit SaladShooter slicer/shredder with the Ripple Slicing Cone. Slice sweet potatoes into a bowl. In a large pot of boiling water, blanch sweet potatoes for 5 to 7 minutes until nearly tender. Drain and rinse in a colander under cold running water. Drain well and set aside. Fit the SaladShooter slicer/shredder with the Shredding Cone and shred pecans into a bowl. Add 1/4 cup of the brown sugar, cinnamon, and melted butter and stir until mixed. Arrange sliced sweet potatoes in a buttered 1 1/2-quart shallow casserole. Combine the remaining brown sugar with orange juice, rum, ginger, salt, and pepper in a bowl. Whisk smooth and pour over sweet potatoes. Sprinkle the pecan mixture evenly over the top. Bake 40 to 45 minutes until juices are bubbling hot.

Serves 6