3157 StdMxers U&C 9706634B · 2007. 5. 23. · 2 IMPORTANT SAFEGUARDS When using electrical...

STAND MIXERINSTRUCTIONS AND RECIPES

FOR THE WAY IT’S MADE.®

™

1-800-541-6390Details Inside

We’re so confidentthe quality of ourproducts meets theexacting standards ofKitchenAid that, if yourmixer should fail within

the first year of ownership, KitchenAidwill arrange to deliver an identical orcomparable replacement to your doorfree of charge and arrange to haveyour “failed” mixer returned to us.Your replacement unit will also becovered by our one year full warranty.Please follow these instructions toreceive this quality service.

If you reside in the UnitedStates and your KitchenAid® mixershould fail within the first year ofownership, simply call our toll-freeCustomer Satisfaction Center at 1-800-541-6390, 8 a.m. to 8 p.m.,Monday through Friday, 10 a.m. to 5 p.m., Saturday, Eastern Time. Givethe consultant your complete shippingaddress. (No P.O. Box Numbers,please.)

When you receive your replacementmixer, use the carton and packingmaterials to pack-up your “failed”mixer. In the carton, include yourname and address on a sheet ofpaper along with a copy of the proofof purchase (register receipt, creditcard charge slip, etc.).

For a detailed explanation ofwarranty terms and conditions,including how to arrange for serviceoutside the United States, see pages 3and 4.

Hassle-Free Replacement Warranty

Proof of Purchase & Product Registration

ALWAYS KEEP A COPY OF THESALES RECEIPT SHOWING THE DATEOF PURCHASE OF YOUR MIXER.PROOF OF PURCHASE WILL ASSUREYOU OF IN-WARRANTY SERVICE.

Before you use your mixer, pleasefill out and mail your productregistration card packed with theunit. This card will enable us to

contact you in the unlikely event of aproduct safety notification and assistus in complying with the provisionsof the Consumer Product Safety Act.THIS CARD DOES NOT VERIFY YOURWARRANTY.

Please complete the following foryour personal records:

Model Number _______________________________________________________

Serial Number ________________________________________________________

Date Purchased _______________________________________________________

Store Name __________________________________________________________

1

Table of ContentsHassle-Free Replacement Warranty...........................................Inside Front Cover

Product Registration Card ........................................................Inside Front Cover

Important Safeguards........................................................................................2

Warranty ...........................................................................................................3

For the United States and District of Columbia............................................3

For Puerto Rico ...........................................................................................4

Arranging for Service after the Warranty Expires .........................................4

Arranging for Service Outside the United States and Puerto Rico ................4

Ordering Accessories and Replacement Parts .....................................................4

Electrical Requirements ......................................................................................5

Troubleshooting Problems .................................................................................5

About Your Mixer

Bowl-Lift Models................................................................................................6

Tilt-Head Models ...............................................................................................8

Using Your KitchenAid® Attachments ..............................................................10

Mixing Time ....................................................................................................10

Mixer Use ........................................................................................................10

Care and Cleaning ...........................................................................................11

Beater to Bowl Clearance.................................................................................11

Speed Control Guide - 10 Speed Mixers ..........................................................12

Mixing Tips......................................................................................................13

Attachments and Accessories - General Information ........................................15

Appetizers, Entrees, and Vegetables ................................................................16

Cakes and Frostings.........................................................................................24

Cookies, Bars, and Candies ..............................................................................33

Pies and Desserts .............................................................................................39

Yeast Breads and Quick Breads ........................................................................44

General Instructions for Mixing and Kneading Yeast Dough......................44

Bread Making Tips ....................................................................................45

KitchenAid® Attachments and Accessories .......................................................62

2

IMPORTANT SAFEGUARDSWhen using electrical appliances, basic safety precautions should always befollowed including the following:

1. Read all instructions.2. To protect against risk of electrical shock, do not put mixer in water or

other liquid.3. Close supervision is necessary when this or any appliance is used near children.4. Unplug mixer from outlet when not in use, before putting on or taking off

parts and before cleaning.5. Avoid contacting moving parts. Keep hands, hair, clothing, as well as

spatulas and other utensils away from beater during operation to reducethe risk of injury to persons and/or damage to the mixer.

6. Do not operate mixer unattended or near edge of work surface. Whenused for heavy loads or at high speeds, mixer may move on work surface.

7. Do not operate mixer with a damaged cord or plug or after the mixermalfunctions, or is dropped or damaged in any manner. Call theKitchenAid Customer Satisfaction Center at 1-800-541-6390 for moreinformation.

8. The use of attachments not recommended or sold by KitchenAid maycause fire, electrical shock or injury.

9. Do not use the mixer outdoors.10. Do not let the cord hang over edge of table or counter.11. Remove flat beater, wire whip or dough hook from mixer before washing.12. This product is designed for household use only.

SAVE THESE INSTRUCTIONS

Your safety and the safety of others are very important.We have provided many important safety messages in this manual and on your

appliance. Always read and obey all safety messages.This is the safety alert symbol.This symbol alerts you to potential hazards that can kill or hurt you and others.All safety messages will follow the safety alert symbol and eitherthe word “DANGER” or “WARNING.” These words mean:

You can be killed or seriously injuredif you don’t immediately follow instructions.You can be killed or seriously injuredif you don’t follow instructions.

All safety messages will tell you what the potential hazard is, tell you how toreduce the chance of injury, and tell you what can happen if the instructions arenot followed.

�

!

�

WARNING!

�

DANGER!

3

Length of Warranty:

One Year Full Warrantyfrom date of purchase.

KitchenAid Will PayFor Your Choice of:

Hassle-FreeReplacement of yourmixer. See inside frontcover for details onhow to arrange forservice, or call theCustomer SatisfactionCenter toll-free at 1-800-541-6390.

ORThe replacement partsand repair labor coststo correct defects inmaterials andworkmanship. Servicemust be provided by anAuthorized KitchenAidService Center. See theKitchenAid® mixerWarranty for PuertoRico on page 4 fordetails on how toarrange for service.

KitchenAid Will NotPay For:

A. Repairs when mixeris used in other thannormal home use.

B. Damage resultingfrom accident,alteration, misuse orabuse.

C. Any shipping orhandling costs todeliver your mixer toan AuthorizedService Center.

D. Replacement partsor repair labor costsfor mixers operatedoutside the UnitedStates and District ofColumbia.

KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTALOR CONSEQUENTIAL DAMAGES. Some states do not allow the exclusion orlimitation of incidental or consequential damages, so this exclusion may notapply to you. This warranty gives you specific legal rights and you may alsohave other rights which vary from state to state.

This warranty extends to the purchaser and any succeeding owner for mixersoperated in the United States and District of Columbia.

KitchenAid® Mixer Warranty for the United States and District of Columbia

4

KitchenAid® Mixer Warrantyfor Puerto Rico

A limited one year warranty extendsto the purchaser and any succeedingowner for mixers operated in PuertoRico. During the warranty period, allservice must be handled by anAuthorized KitchenAid Service Center.Please bring the mixer, or ship it

prepaid and insured, to the nearestAuthorized Service Center. Call toll-free 1-800-541-6390 to learn thelocation of a Service Center near you.Your repaired mixer will be returnedto you prepaid and insured.

For service information, call toll-free 1-800-541-6390 or write to:

Customer Satisfaction Center,KitchenAid Portable Appliances, P.O.Box 218, St. Joseph, MI 49085-0218.

Arranging for Service After the Warranty Expires

Consult your local KitchenAid dealeror the store where you purchased the

mixer for information on how toobtain service.

Arranging for Service Outside the United States and Puerto Rico

To order accessories or replacementparts for your mixer, call toll-free 1-800-541-6390 or write to:

Customer Satisfaction Center,KitchenAid Portable Appliances, P.O.Box 218, St. Joseph, MI 49085-0218.

Ordering Accessories and Replacement Parts

5

Electrical Requirements

Electrical Shock HazardPlug into a grounded 3 prongoutlet.Do not remove ground prong.Do not use an adapter.Do not use an extension cord.Failure to follow theseinstructions can result in death,fire or electrical shock.

WARNING

�

!Volts: 120 A.C. only. Hertz: 60The wattage rating for your mixer isprinted on the trim band or on theserial plate.

Troubleshooting Problems

Please read the following beforearranging for service.

1. The mixer may warm up duringuse. Under heavy loads withextended mixing time periods, youmay not be able to comfortablytouch the top of the unit. This isnormal.

2. The mixer may emit a pungentodor, especially when new. This iscommon with electric motors.

3. If the flat beater hits the bowl,stop the mixer. See “Beater to BowlClearance,” page 11.

If your mixer should malfunctionor fail to operate, please checkthe following:

1. Is the mixer plugged in?2. Is the fuse in the circuit to the

mixer in working order? If you havea circuit breaker box, be sure thecircuit is closed.

3. Turn mixer off for 10-15 seconds,then turn mixer back on.

If the problem cannot be correctedwith the above steps, see theKitchenAid Warranty on page 3. DONOT return the mixer to the retailer –they do not provide service.

6

Bowl-Lift Models* Stand Mixer Features

Solid State Speed Control

KitchenAidSt. Joseph, Michigan USAOff Stir 2 4 6 8 10

CAUTION: Unplug before inserting of removing parts

Heavy Duty

Motor Head

Beater HeightAdjustment Screw (not shown, see page 11)

Bowl Lift Handle(not shown)

Spring Latch and Bowl Pin(not shown)

AttachmentKnob

Attachment Hub(see page 15)

Locating Pins

Wire Whip(see page 10)

Flat Beater(see page 10) Dough Hook

(see page 10)

Speed ControlLever (see page 7)

Bowl Support

BeaterShaft

5 Quart StainlessSteel Bowl

*Bowl-Lift models include K5SS, KSM5, KSM50P, KP50PS

7

Assembling Your Bowl-Lift Mixer

** See page 5.

To Attach Bowl

1. Be sure speed control is OFF andmixer is unplugged.

2. Place bowl lift handle in downposition.

3. Fit bowl supports over locatingpins.

4. Press down on back of bowl untilbowl pin snaps into spring latch.

5. Raise bowl before mixing.6. Plug mixer in proper electrical

outlet.**

To Remove Bowl


2. Place bowl lift handle in downposition

3. Remove flat beater, wire whip, ordough hook.

4. Grasp bowl handle and lift straightup and off locating pins.

To Raise Bowl

1. Rotate handle to straight-upposition.

2. Bowl must always be in raised,locked position when mixing.

To Lower Bowl

1. Rotate handle back and down.

Injury HazardUnplug mixer before insertingor removing beaters.Unplug mixer before cleaning.Failure to do so can result inbroken bones or cuts.

WARNING

�

!

To Attach Flat Beater, Wire Whip,or Dough Hook

1. Turn speed control to OFF andunplug.

2. Slip flat beater on beater shaft andpress upward as far as possible.

3. Turn beater toright, hookingbeater over thepin on shaft.

4. Plug mixer inproper electrical outlet.**

To Remove Flat Beater, WireWhip, Or Dough Hook


2. Press beater upward as far aspossible and turn left.

3. Pull beater from beater shaft.4. Plug mixer in proper electrical

outlet.**

Household mixer SPEED Control

Plug mixer in proper electricaloutlet.** Speed control lever shouldalways to be set on lowest speed forstarting, then gradually moved todesired higher speed to avoidsplashing ingredients out of bowl.See page 12 for Speed Control Guide.

RAISE

PIN

Solid State Speed ControlOff Stir 2 4 6 8 10

8

Tilt-Head Models* Stand Mixer Features

CAUTION: Unp

lug before

inserting of

removing parts

Kitchen

Aid

St. Jose

ph, Mic

higan U

SA

Off Stir

2 4 6

8 10

Solid S

tate Sp

eed Co

ntrol

Motor Head

Beater HeightAdjustment Screw(see page 11)

Motor HeadLocking Lever(not shown)

Attachment Knob

Attachment Hub(see page 15)

Flat Beater(see page 10)

Wire Whip(see page 10)

Dough Hook(see page 10)

SpeedControlLever (seepage 12)

Bowl Clamping Plate

Beater Shaft

41⁄2 or 5 QuartStainlessSteel Bowl

*41⁄2 Quart models include K45, KSM90, KSM103, KSM75*5 Quart model KSM150, KSM151

To Remove Flat Beater, WireWhip Or Dough Hook


2. Press beaterupward as faras possibleand turn left.

3. Pull beaterfrom beater shaft.

4. Plug mixer in proper electricaloutlet.**

To Lock Motor Head

1. Make sure motor head iscompletely down.

2. Place locking lever in LOCKposition.

3. Before mixing, test lock byattempting to raise head.

To Unlock Motor Head

1. Place lever in UNLOCK position.NOTE: Motor head should alwaysbe kept in LOCK position whenusing mixer.

To Operate Speed Control

Plug mixer in proper electricaloutlet.** Speed control lever shouldalways be set on lowest speed forstarting, then gradually moved todesired higher speed to avoidsplashing ingredients out of bowl.See page 12 for Speed Control Guide.

To Attach Bowl


2. Tilt motor head back.3. Place bowl on bowl clamping plate.4. Turn bowl gently in clockwise

direction.5. Plug mixer in proper electrical

outlet.**

To Remove Bowl


2. Tilt motor head back.3. Turn bowl in counterclockwise

direction.

To Attach Flat Beater, Wire Whip,Or Dough Hook


2. Raise motor head.3. Slip beater onto beater shaft and

press upward as far as possible.4. Turn beater to right, hooking

beater over pin on shaft.5. Plug mixer in proper electrical

outlet.**

9

Assembling Your Tilt-Head Mixer

** See page 5.

Kitchen

Aid

St. Jos

eph, Mi

chigan U

SA

ONOFF


WARNING

�

!

Lock Unlock

Solid State Speed ControlOff Stir 2 4 6 8 10

PIN

10

Using Your KitchenAid® AttachmentsFlat Beater for normal to heavy mixtures:

cakes biscuitscreamed frostings quick breadscandies meat loafcookies mashed potatoespie pastry

Wire Whip for mixtures that need air incorporated:

eggs sponge cakesegg whites angel food cakesheavy cream mayonnaiseboiled frostings some candies

Dough Hook for mixing and kneading yeast doughs:

breads coffee cakesrolls buns

Mixing Time Your KitchenAid® Mixer will mix fasterand more thoroughly than mostother electric mixers. Therefore, themixing time in most recipes must be

adjusted to avoid overbeating. Withcakes, for example, beating time maybe half as long as with other mixers.

Mixer UseNOTE: Do not scrape bowl whilemixer is operating.

The bowl and beater are designed toprovide thorough mixing withoutfrequent scraping. Scraping the bowlonce or twice during mixing is usuallysufficient. Turn unit off beforescraping.

The mixer may warm up during use.Under heavy loads with extendedmixing time, you may not be able tocomfortably touch the top of theunit. This is normal.

11

Bowl, white flat beater and whitedough hook may be washed in anautomatic dishwasher. Or, clean themthoroughly in hot sudsy water andrinse completely before drying. Wire

Care and Cleaning

Beater To Bowl ClearanceYour mixer is adjusted at the factory so that the flat beater just clears thebottom of the bowl. If for any reason, the flat beater hits the bottom of thebowl or is too far away from the bowl, clearance can be corrected as follows:

whip, burnished dough hook andburnished flat beater should be handwashed and dried immediately. Donot wash wire whip, burnisheddough hook and burnished flatbeater in a dishwasher. Do not storebeaters on shaft.NOTE: Always be sure to unplugmixer before cleaning. Wipe mixer with a soft, damp cloth. Do not usehousehold/commercial cleaners. Donot immerse in water. Wipe offbeater shaft frequently, removing anyresidue that may accumulate.


WARNING

�

!

Tilt-Head models

• Unplug mixer.• Lift motor head.• Turn screw (A) SLIGHTLY counter clockwise

(left) to raise flat beater or clockwise (right) tolower flat beater.

• Make adjustment with flat beater, so it justclears surface of bowl.

If you over adjust the screw, the bowl lock levermay not lock into place.

Bowl-Lift models

• Unplug mixer.• Place bowl lift handle in down position.• Turn screw (B) SLIGHTLY counter clockwise

(left) to raise flat beater and clockwise (right)to lower flat beater.

• Make adjustments with flat beater, so it justclears surface of bowl.

NOTE: When properly adjusted, the flat beater will not strike on bottom or sideof bowl. If beater or wire whip is adjusted too close so that it strikes bottom ofbowl, coating may wear off beater or wires may wear through on wire whip.

A

B

12

Speed Control Guide – 10 Speed MixersNumber of Speed

Stir Speed STIR For slow stirring, combining, mashing,

starting all mixing procedures. Use to add flour and dry ingredients to batter, add liquids to dry ingredients, andcombine heavy mixtures.

2 SLOW MIXING For slow mixing, mashing, fasterstirring. Use to mix heavy batters and candies, start mashing potatoes or other vegetables, cut shortening into flour,mix thin or splashy batters, and mix and knead yeast dough. Use with Can Opener attachment.

4 MIXING, For mixing semi-heavy batters, such asBEATING cookies. Use to combine sugar and

shortening and to add sugar to egg whites for meringues. Medium speed forcake mixes. Use with: Food Grinder, Rotor Slicer/Shredder, and Fruit/Vegetable Strainer.

6 BEATING, For medium fast beating (creaming) orCREAMING whipping. Use to finish mixing cake,

doughnut, and other batters. High speed for cake mixes. Use with Citrus Juicer attachment.

8 FAST BEATING, For whipping cream, egg whites, and WHIPPING boiled frostings.

10 FAST WHIPPING For whipping small amounts of cream or egg whites. Use with Pasta Maker and Grain Mill attachments.

NOTE: Will not maintain fast speedsunder heavy loads, such as when using Pasta Maker or Grain Mill attachments.

NOTE: The Speed Control Lever can be set between the speeds listed in theabove chart to obtain speeds 3, 5, 7 and 9 if a finer adjustment is required. Do not exceed Speed 2 when preparing yeast doughs as this may causedamage to the mixer.

13

Mixing TipsConverting Your Recipe for the Mixer

The mixing instructions for recipes inthis book can guide you in convertingyour own favorite recipes forpreparation with your KitchenAid®mixer. Look for recipes similar toyours and then adapt your recipes touse the procedures in the similarKitchenAid recipes.

For example, the “quick mix”method (sometimes referred to as the“dump” method) is ideal for simplecakes, such as the Quick Yellow Cakeand Easy White Cake included in thisbook. This method calls forcombining dry ingredients with mostor all liquid ingredients in one step.

More elaborate cakes, such asCaramel Walnut Banana Torte, shouldbe prepared using the traditional cakemixing method. With this method,sugar and the shortening, butter ormargarine are thoroughly mixed(creamed) before other ingredientsare added.

For all cakes, mixing times maychange because your KitchenAid®mixer works more quickly than othermixers. In general, mixing a cake withthe KitchenAid® mixer will take abouthalf the time called for in most cakerecipes.

To help determine the ideal mixingtime, observe the batter or doughand mix only until it has the desiredappearance described in your recipe,such as “smooth and creamy.”

To select the best mixing speeds,use the Speed Control Guide on page 12.

Adding Ingredients

Always add ingredients as close toside of bowl as possible, not directlyinto moving beater. The PouringShield can be used to simplify addingingredients.NOTE: If ingredients in very bottomof bowl are not thoroughly mixed,then the beater is not far enough intothe bowl. See “Beater to BowlClearance,” page 11.

Cake Mixes

When preparing packaged cakemixes, use Speed 2 for low speed,Speed 4 for medium speed, andSpeed 6 for high speed. For bestresults, mix for the time stated on thepackage directions.

Adding Nuts, Raisins or Candied Fruits

Follow individual recipes forguidelines on including theseingredients. In general, solid materialsshould be folded in the last fewseconds of mixing on Stir Speed. Thebatter should be thick enough toprevent the fruit or nuts from sinkingto the bottom of the pan duringbaking. Sticky fruits should be dustedwith flour for better distribution inthe batter.

Liquid Mixtures

Mixtures containing large amounts ofliquid ingredients should be mixed atlower speeds to avoid splashing.Increase speed only after mixture hasthickened.

14

Egg WhitesPlace room temperature egg whites inclean, dry bowl. Attach bowl and wirewhip. To avoid splashing, graduallyturn to designated speed and whip todesired stage. See chart below.

AMOUNT SPEED

1 egg white .......GRADUALLY to 102-4 egg whites ........GRADUALLY to 86 or more

egg whites ........GRADUALLY to 8

Whipping Stages

With your KitchenAid® mixer, eggwhites whip quickly. So, watchcarefully to avoid overwhipping. Thislist tells you what to expect.

FrothyLarge, uneven air bubbles.

Begins to Hold ShapeAir bubbles are fine and compact;product is white.

Soft Peak Tips of peaks fall over when wirewhip is removed.

Almost StiffSharp peaks form when wire whip isremoved, but whites are actually soft.

Stiff but not DrySharp, stiff peaks form when wirewhip is removed. Whites are uniformin color and glisten.

Stiff and DrySharp, stiff peaks form when wirewhip is removed. Whites are speckledand dull in appearance.

Whipped CreamPour cold whipping cream into chilledbowl. Attach bowl and wire whip. Toavoid splashing, gradually turn todesignated speed and whip to desiredstage. See chart below.

AMOUNT SPEED1⁄4 cup ...................GRADUALLY to 101⁄2 cup ...................GRADUALLY to 101 cup .....................GRADUALLY to 81 pint .....................GRADUALLY to 8

Whipping Stages

Watch cream closely duringwhipping. Because your KitchenAid®mixer whips so quickly, there are justa few seconds between whippingstages. Look for these characteristics:

Begins to ThickenCream is thick and custard-like.

Holds Its ShapeCream forms soft peaks when wirewhip is removed. Can be folded intoother ingredients when makingdesserts and sauces.

StiffCream stands in stiff, sharp peakswhen wire whip is removed. Use fortopping on cakes or desserts, or fillingfor cream puffs.

15

Attachments and Accessories

To Attach

1. Turn mixer off and unplug.2. Loosen attachment knob by

turning it counterclockwise.3. Remove attachment hub cover.4. Insert attachment shaft housing

into attachment hub, makingcertain that attachment powershaft fits into square attachmenthub socket. It may be necessary torotate attachment back and forth.When attachment is in properposition, the pin on theattachment will fit into the notchon the hub rim.

5. Tighten attachment knob byturning clockwise until attachmentis completely secured to mixer.

6. Plug mixer in proper electricaloutlet.**

To Remove

1. Turn mixer off and unplug.2. Loosen attachment knob by

turning it counterclockwise. Rotateattachment slightly back and forthwhile pulling out.

3. Replace attachment hub cover.Tighten attachment knob byturning it clockwise.

General Information

KitchenAid® attachments are designed to assure long life. The attachmentpower shaft and hub socket are of a square design, to eliminate any possibilityof slipping during the transmission of power to the attachment. The hub andshaft housing are tapered to assure a snug fit, even after prolonged use andwear. KitchenAid® attachments require no extra power unit to operate them;the power unit is built in.

General Instructions

** See page 5.

®

Hub

AttachmentHub Socket

AttachmentKnob

Notch Pin‡

Attachment ShaftHousing‡

AttachmentPower Shaft‡

‡Not part of mixer.

16

Crabmeat Dip1 package (8 oz.) light

cream cheese1 cup reduced-fat

cottage cheese1⁄4 cup reduced-calorie

mayonnaise1 can (61⁄2 oz.)

crabmeat, flaked1 tablespoon lemon

juice3 tablespoons chopped

green onions1⁄2 teaspoon garlic salt3 drops hot pepper

sauce

Place cream cheese, cottage cheese, andmayonnaise in mixer bowl. Attach bowl and flatbeater to mixer. Turn to Speed 6 and beat about 1 minute, or until well blended. Stop and scrapebowl. Add all remaining ingredients. Turn to Speed6 and beat about 1 minute, or until all ingredientsare combined.

Refrigerate until well chilled. Serve with assortedcrackers or raw vegetables.

Yield: 24 servings (2 tablespoons per serving).

Per serving: About 42 cal, 4 g pro, 1 g carb, 3 g fat, 12 mg chol, 180 mg sod.

4 ounces light creamcheese

1⁄2 cup marshmallowcream

1 can (8 oz.) crushedpineapple, welldrained

2 teaspoons gratedorange peel

Place cream cheese in mixer bowl. Attach bowl andflat beater to mixer. Turn to Speed 2 and mix about30 seconds. Stop and scrape bowl. Addmarshmallow cream, pineapple, and orange peel.Turn to Speed 4 and beat about 30 seconds. Stopand scrape bowl. Turn to Speed 4 and beat about30 seconds. Refrigerate at least 2 hours. Serve withsliced fresh fruit, if desired.



Creamy Pineapple Fruit Dip

APP

ETIZ

ERS,

EN

TREE

S, A

ND

VEG

ETA

BLES

17

1 cup shredded sharpCheddar cheese

1 cup shredded Swisscheese

1 package (8 oz.) lightcream cheese

2 tablespoons choppedfresh chives

2 teaspoonsWorcestershire sauce

1⁄4 teaspoon paprika1⁄2 teaspoon garlic

powder1⁄4 cup finely chopped

pecans

Nutty Cheese BallPlace all ingredients, except pecans, in mixer bowl.Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute, or until wellblended.

On waxed paper, shape mixture into a ball. Roll ballin chopped pecans. Wrap in waxed paper.Refrigerate until serving time. Serve with assortedcrackers or raw vegetables.


Per serving: About 65 cal, 4 g pro, 1 g carb, 5 g fat,13 mg chol, 109 mg sod.


1⁄2 cup shredded hotpepper MontereyJack cheese

1⁄4 cup bean or blackbean dip

1⁄2 cup thick and chunkysalsa

1⁄2 cup chopped greenonions

1⁄4 cup sliced pitted ripeolives

Place cream cheese in mixer bowl. Attach bowl andflat beater to mixer. Turn to Speed 2 and mix about30 seconds. Stop and scrape bowl. Add MontereyJack cheese. Turn to Speed 2 and mix about 30 seconds.

Spread cheese mixture on 10-inch serving plate towithin 1 or 2 inches of edge. Spread bean dip overcheese. Spread salsa over bean dip. Top withonions and olives. Refrigerate until ready to serve.Serve with tortilla chips, if desired.

Yield: 12 servings (1⁄4 cup per serving).


Layered Mexican Dip

18

1 baguette loaf, cutinto 1⁄2-inch slices

2 teaspoons butter ormargarine

1⁄2 cup finely choppedonion

1 clove garlic, minced1 package (9 oz.)

frozen choppedspinach, thawed andsqueezed dry


1⁄4 cup roasted redpeppers

1⁄2 cup shreddedCheddar cheese

Place baguette slices on baking sheet. Bake at 375°F for 4 to 6 minutes, or until toasted. Set aside.

Melt butter in 10-inch skillet over medium heat.Add onion and garlic. Cook and stir 2 to 3 minutes,or until softened. Add spinach. Cook and stir 30 to60 seconds, or until warm. Cool slightly.

Place cream cheese in mixer bowl. Attach bowl andflat beater to mixer. Turn to Speed 2, mix about 30 seconds. Add spinach mixture. Continuing onSpeed 2, mix about 30 seconds. Add red peppers.Continuing on Speed 2, mix about 30 seconds.Spread spinach mixture on toasted baguette slices.Top each slice with about 1 teaspoon Cheddarcheese. Bake at 375°F for 5 to 8 minutes, or until thoroughly heated and cheese is melted. Servewarm.

Yield: 12 servings (2 crostini per serving).


Spinach and Cheese Crostini

Meatballs with Salsa1⁄4 cup fat-free egg

substitute or 1 egg1⁄3 cup fresh bread

crumbs1⁄2 teaspoon chili

powder1⁄4 teaspoon garlic

powder1⁄8 teaspoon cayenne

pepper1 pound ground turkey1⁄2 cup thick and chunky

salsa1⁄2 cup chili sauce1⁄2 cup water

Place egg substitute, bread crumbs, chili powder,garlic powder, pepper, and ground turkey in mixerbowl. Attach bowl and flat beater to mixer. Turn toStir Speed and mix about 30 seconds.

Form turkey mixture into 1-inch balls. Spray 12-inch skillet with no-stick cooking spray. Cookmeatballs over medium–high heat until wellbrowned; drain.

Mix salsa, chili sauce, and water in small bowl. Addto meatballs and stir. Reduce heat to low. Cook,covered, about 10 minutes, or until meatballs arethoroughly cooked, stirring frequently. Serve warm.

Yield: 12 servings (3 meatballs per serving).


19

Mushroom-Onion TartletsPastry Crusts

4 oz. light creamcheese

3 tablespoons butteror margarine, divided

3⁄4 cup plus 1 teaspoonall-purpose flour

8 oz. freshmushrooms, coarselychopped

1⁄2 cup chopped greenonions

Filling1 egg1⁄4 teaspoon dried

thyme leaves1⁄2 cup shredded Swiss

cheese

To make Pastry Crusts, place cream cheese and 2 tablespoons butter in mixer bowl. Attach bowland flat beater to mixer. Turn to Speed 4 and beatabout 1 minute. Stop and scrape bowl. Add 3⁄4 cupflour. Turn to Speed 2 and mix about 1 minute, oruntil well blended. Form mixture into a ball. Wrapin waxed paper and chill 1 hour. Clean mixer bowland beater.

To make Filling, melt remaining 1 tablespoonbutter in 10-inch skillet over medium heat. Addmushrooms and onions. Cook and stir until tender.Remove from heat. Cool slightly.

Divide chilled dough into 24 pieces. Press eachpiece into miniature muffin cup (greased, ifdesired).

For Filling, place egg, remaining 1 teaspoon flour,and thyme in mixer bowl. Attach bowl and flatbeater to mixer. Turn to Speed 6 and beat about 30 seconds. Stir in cheese and cooled mushroommixture. Spoon into pastry-lined muffin cups. Bakeat 375°F for 15 to 20 minutes, or until egg mixtureis puffed and golden brown. Serve warm.

Yield: 12 servings (2 tartlets per serving).


20

2 medium sweetpotatoes, cookedand peeled

1⁄2 cup low-fat milk1⁄3 cup sugar2 eggs2 tablespoons butter

or margarine 1⁄2 teaspoon nutmeg1⁄2 teaspoon cinnamon

Crunchy Praline Topping

2 tablespoons butteror margarine, melted

3⁄4 cup corn flakes1⁄4 cup chopped

walnuts or pecans1⁄4 cup firmly packed

brown sugar

Place potatoes in mixer bowl. Attach bowl and flatbeater to mixer. Turn to Speed 2 and mix about 30seconds. Add milk, sugar, eggs, 2 tablespoonsbutter, nutmeg, and cinnamon. Turn to Speed 4and beat about 1 minute. Spread mixture ingreased 9-inch pie plate. Bake at 400°F for 20minutes, or until set. Clean bowl and beater.

Place all Topping ingredients in mixer bowl. Attachbowl and flat beater to mixer. Turn to Stir Speedand mix about 15 seconds. Spread on hot puff.Bake 10 minutes longer.



Sweet Potato Puff

Stuffed New Potatoes

8 small new redpotatoes, boiled inskins

1⁄4 cup reduced-fat sourcream

1 tablespoonmargarine or butter,melted

1⁄4 teaspoon garlic salt1⁄4 teaspoon dried

thyme leaves1⁄4 cup finely chopped

green onions1⁄4 cup finely shredded

Cheddar cheesePaprika, if desired

Cut potatoes in half. Scoop out insides of potatoes,leaving 1⁄8-inch shells. Place insides of potatoes inmixer bowl. Attach bowl and flat beater to mixer.Turn to Speed 2 and mix about 1 minute. Add sourcream, margarine, garlic salt, and thyme. Turn toSpeed 2 and mix about 30 seconds. Stop andscrape bowl. Turn to Speed 2 and mix about 30seconds. Turn to Stir Speed and add onions, mixingjust until blended.

Spoon or pipe potato mixture into potato shells.Place filled shells in shallow baking dish. Bake at375°F for 20 to 25 minutes, or until thoroughlyheated. Sprinkle with cheese and paprika, if desired.Bake 5 minutes longer, or until cheese is melted.Serve warm.

Yield: 8 servings (2 potato halves per serving).


21

Mashed Potatoes5 large potatoes (about

21⁄2 lbs.), peeled,quartered, andboiled

1⁄2 cup low-fat milk,heated

2 tablespoons butteror margarine

1 teaspoon salt1⁄8 teaspoon black

pepper

Warm mixer bowl and flat beater with hot water;dry. Place hot potatoes in bowl. Attach bowl andflat beater to mixer. Gradually turn to Speed 2 andmix about 1 minute, or until smooth.

Add all remaining ingredients. Turn to Speed 4 andbeat about 30 seconds, or until milk is absorbed.Gradually turn to Speed 6 and beat about 1 minute,or until fluffy. Stop and scrape bowl. Exchange flatbeater for wire whip. Turn to Speed 10 and whip 2 to 3 minutes.



VARIATIONS

Garlic Mashed PotatoesSubstitute 1 teaspoon garlic salt for salt.


Parmesan Mashed PotatoesIncrease milk to 3⁄4 cup. Add 1⁄3 cup grated Parmesancheese with milk.


Sour Cream-Chive Mashed PotatoesSubstitute 1⁄4 cup reduced-fat sour cream for 1⁄4 cupmilk. Add 2 tablespoons chopped fresh chives.


22

Black Bean Frittata2 cups fat-free egg

substitute or 8 eggs1⁄4 cup low-fat milk1 tablespoon oil1⁄2 medium red bell

pepper, chopped4 green onions, sliced1 can (16 oz.) black

beans, rinsed anddrained

1 cup shredded Monterey Jackcheese

Place egg substitute and milk in mixer bowl. Attachbowl and wire whip to mixer. Turn to Speed 2 andmix about 30 seconds. Set aside.

Heat oil in large skillet over medium heat until oilsizzles. Add bell pepper and onions. Cook about 1 minute, or until slightly tender. Stir in beans. Cookabout 1 minute, or until thoroughly heated.

Reduce heat to medium-low. Pour egg mixture overvegetables. Cook about 6 minutes, or until almostset. As bottom of egg mixture sets, carefully liftedges with spatula and let uncooked egg run to thebottom of the pan. Cook, covered, about 2minutes, or until top is set but still shiny. Sprinklewith cheese. Cook, covered, about 1 minute, oruntil cheese melts.

Yield: 6 servings.


Tip: For browned top on frittata, place under broilerabout 1 minute, or until cheese is browned andbubbly.

Herbed Whipped Squash1 large butternut

squash, baked(about 3 cupscooked)

1⁄4 cup butter ormargarine, melted

1⁄2 teaspoon driedtarragon leaves

1⁄8 teaspoon salt1⁄8 teaspoon black

pepper

Scoop cooked squash out of shell and place inmixer bowl. Attach bowl and wire whip to mixer.Turn to Speed 4 and beat about 30 seconds. Addall remaining ingredients. Turn to Speed 2 andmix about 30 seconds. Turn to Speed 4 and beatabout 2 minutes.



23

Baked Pastry Shell (see page 39)

1 tablespoon oil1 small onion,

chopped1 medium green bell

pepper, chopped8 oz. sliced fresh

mushrooms6 eggs1⁄3 cup low-fat milk1 tablespoon chopped

fresh parsley1 teaspoon salt5 drops hot pepper

sauce1 cup (4 oz.) reduced-

fat shredded Swisscheese

Follow procedure for Baked Pastry Shell. Cool 10 minutes.

Meanwhile, heat oil in large non-stick skillet overmedium-high heat. Add onion and bell pepper.Cook about 1 minute, stirring frequently. Addmushrooms. Cook and stir about 2 minutes, or untilvegetables are tender. Set aside.

Place eggs, milk, parsley, salt, and hot pepper saucein mixer bowl. Attach bowl and wire whip to mixer.Turn to Speed 2 and mix 1 to 2 minutes.

Sprinkle half of cheese in pastry shell. Top withvegetables. Pour egg mixture over vegetables. Topwith remaining cheese. Bake at 350°F for 30 to 35minutes, or until knife inserted in center comes outclean. Let stand about 5 minutes before serving.

Yield: 8 servings.

Per serving (filling and crust): About 264 cal, 12 g pro, 17 g carb, 16 g fat, 172 mg chol, 561 mg sod.

Garden Quiche

1⁄2 cup fat-free eggsubstitute or 2 eggs

1 container (15 oz.) no-fat ricotta cheese

2 cups shredded part-skim mozzarellacheese

1⁄4 cup grated Parmesancheese

2 teaspoons driedparsley leaves

2 teaspoons no-saltherb and garlicseasoning

24 jumbo pasta shells,cooked and drained

2 cups preparedMarinara Sauce

Place egg substitute, ricotta cheese, mozzarellacheese, Parmesan cheese, parsley, and seasoning inmixer bowl. Attach bowl and flat beater to mixer.Turn to Speed 2 and mix about 30 seconds, or untilcombined.

Fill each shell with 2 to 3 tablespoons cheesemixture. Place filled shells in 13x9x2-inch bakingpan. Pour Marinara Sauce over shells. Cover panwith foil. Bake at 350°F for 30 to 35 minutes, oruntil bubbly.

Yield: 4 to 6 servings.


Cheese-Stuffed Shells

24

21⁄4 cups all-purposeflour

11⁄3 cups sugar3 teaspoons baking

powder1⁄2 teaspoon salt1⁄2 cup shortening1 cup low-fat milk1 teaspoon vanilla2 eggs

Combine dry ingredients in mixer bowl. Addshortening, milk, and vanilla. Attach bowl and flatbeater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Add eggs.Continuing on Speed 2, mix about 30 seconds.Stop and scrape bowl. Turn to Speed 6 and beatabout 1 minute.

Pour batter into two greased and floured 8- or 9-inch round baking pans. Bake at 350°F for 30 to35 minutes, or until toothpick inserted in centercomes out clean. Cool 10 minutes. Remove frompans. Cool completely on wire rack. Frost if desired.



Quick Yellow Cake

2 cups all-purposeflour

11⁄2 cups sugar3 teaspoons baking

powder1⁄2 teaspoon salt1⁄2 cup shortening1 cup low-fat milk1 teaspoon vanilla4 egg whites

Combine dry ingredients in mixer bowl. Addshortening, milk, and vanilla. Attach bowl and flatbeater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Add egg whites.Turn to Speed 6 and beat about 1 minute, or untilsmooth and fluffy.

Pour batter into two greased and floured 8- or 9-inch round baking pans. Bake at 350°F for 30 to35 minutes, or until toothpick inserted in centercomes out clean. Cool 10 minutes. Remove frompans. Cool completely on wire rack. Frost if desired.



Easy White Cake

CA

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AN

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ROST

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25

Topping1 cup firmly packed

brown sugar1⁄2 cup butter or

margarine1⁄4 cup whipping cream1 cup chopped

walnuts

Cake11⁄2 cups sugar

1⁄2 cup butter ormargarine, softened

1 cup (2 medium)mashed ripe banana

1 teaspoon vanilla3 eggs


11⁄4 teaspoons bakingpowder

1 teaspoon bakingsoda

1⁄2 teaspoon salt3⁄4 cup buttermilk

Filling1⁄2 cup sugar3 tablespoons all-

purpose flour1⁄4 teaspoon salt1 cup low-fat milk1 egg, beaten1 teaspoon vanilla1 tablespoon butter or

margarine2 medium bananas,

thinly sliced1⁄2 cup whipping cream,

whipped

To make Topping, place brown sugar, butter, andcream in small saucepan. Heat over low heat justuntil butter melts, stirring constantly. Pour overbottoms of three 8- or 9-inch round baking pans.Sprinkle with walnuts.

To make Cake, place sugar and butter in mixerbowl. Attach bowl and flat beater to mixer. Turn toSpeed 2 and mix about 30 seconds. Stop andscrape bowl. Add banana and vanilla. Continuingon Speed 2, mix about 30 seconds. Continuing onSpeed 2, add eggs, one at a time, mixing about 15seconds after each addition. Stop and scrape bowl.

Combine flour, baking powder, baking soda, andsalt in small bowl. Add half of flour mixture tosugar mixture in mixer bowl. Turn to Speed 2 andmix about 30 seconds. Add buttermilk andremaining flour mixture. Gradually turn to Speed 6and beat about 30 seconds. Spread batter evenlyover nut mixture in pans. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in centercomes out clean. Cool in pans about 3 minutes.Remove from pans and cool completely on wireracks.

Meanwhile, to make Filling, combine sugar, flour,and salt in medium saucepan. Gradually stir in milk.Heat to boiling over medium heat, stirringconstantly. Stir about 1⁄4 cup hot mixture into beatenegg in separate bowl. Pour egg mixture intosaucepan. Cook until mixture is bubbly, stirringconstantly. Remove from heat. Stir in vanilla andbutter. Cool slightly. Refrigerate 1 hour while cake iscooling.

To assemble torte, place one cake layer, nut side up,on large plate. Spread with half of Filling. Arrangehalf of banana slices over Filling. Top with secondlayer, nut side up. Spread with remaining Fillingand banana slices. Top with remaining cake layer,nut side up. Top torte with whipped cream. Store inrefrigerator.



Caramel Walnut Banana Torte

26


11⁄2 cups sugar, divided11⁄2 cups egg whites

(about 12 to 15 eggwhites)

11⁄2 teaspoons cream oftartar

1⁄4 teaspoon salt11⁄2 teaspoons vanilla or

1⁄2 teaspoon almondextract

Mix flour and 1⁄2 cup sugar in small bowl. Set aside.

Place egg whites in mixer bowl. Attach bowl andwire whip to mixer. Gradually turn to Speed 6 andwhip 30 to 60 seconds, or until egg whites arefrothy.

Add cream of tartar, salt, and vanilla. Turn to Speed 8 and whip 2 to 21⁄2 minutes, or until whitesare almost stiff but not dry. Turn to Speed 2.Gradually add remaining 1 cup sugar and mix about1 minute. Stop and scrape bowl.

Remove bowl from mixer. Spoon flour-sugarmixture, one-fourth at a time, over egg whites. Foldin gently with spatula, just until blended.

Pour batter into ungreased 10-inch tube pan. Withknife, gently cut through batter to remove large airbubbles. Bake at 375°F for 35 minutes, or untilcrust is golden brown and cracks are very dry.Immediately invert cake onto funnel or soft drinkbottle. Cool completely. Remove from pan.

Yield: 16 servings.


Angel Food Cake

27

Double Chocolate Pound Cake3 cups all-purpose

flour2 cups sugar1⁄2 cup unsweetened

Dutch-processedcocoa powder

3 teaspoons bakingpowder

1⁄2 teaspoon salt1 cup butter, softened

11⁄4 cups low-fat milk1 teaspoon vanilla5 eggs

Chocolate Glaze2 squares (1 oz. each)

unsweetenedchocolate

3 tablespoonsmargarine or butter

1 cup powdered sugar3⁄4 teaspoon vanilla2 tablespoons hot

water

Combine dry ingredients in mixer bowl. Add butter,milk, and vanilla. Attach bowl and flat beater tomixer. Turn to Stir Speed and mix about 1 minute.Stop and scrape bowl. Turn to Speed 6 and beatabout 2 minutes. Stop and scrape bowl.

Turn to Speed 2 and add eggs, one at a time,mixing about 15 seconds after each addition. Turnto Speed 4 and beat about 30 seconds.

Pour batter into greased and floured 10-inch tubepan. Bake at 325°F for 1 hour 20 minutes, or untiltoothpick inserted in center comes out clean. Coolcompletely on wire rack. Remove cake from pan anddrizzle with Chocolate Glaze.


2 cups sugar3 teaspoons baking

powder1⁄2 teaspoon salt2 cups butter, softened1⁄2 cup low-fat milk1 teaspoon vanilla1 teaspoon almond

extract6 eggs

Combine dry ingredients in mixer bowl. Add butter,milk, vanilla, and almond extract. Attach bowl andflat beater to mixer. Turn to Stir Speed and mixabout 1 minute. Stop and scrape bowl. Turn toSpeed 6 and beat about 2 minutes. Stop and scrapebowl.

Turn to Speed 2 and add eggs, one at a time,mixing about 15 seconds after each addition. Turnto Speed 4 and beat about 30 seconds.

Pour batter into greased and floured 10-inch tubepan. Bake at 350°F for 1 hour 15 minutes, or untiltoothpick inserted in center comes out clean. Coolcompletely on wire rack. Remove cake from pan.

Yield: 16 servings.


Old-Fashioned Pound Cake

To make Chocolate Glaze, melt chocolate andmargarine in small saucepan over low heat. Removefrom heat. Stir in powdered sugar and vanilla. Stir inwater, 1 teaspoon at a time, until glaze is of desiredconsistency.

Yield: 16 servings.


28

Sunshine Chiffon Cake2 cups all-purpose

flour11⁄2 cups sugar

1 tablespoon bakingpowder

1⁄2 teaspoon salt3⁄4 cup cold water1⁄2 cup oil7 egg yolks, beaten1 teaspoon vanilla2 teaspoons grated

lemon rind7 egg whites1⁄2 teaspoon cream of

tartar

Combine flour, sugar, baking powder, and salt inmixer bowl. Add water, oil, egg yolks, vanilla, andlemon rind. Attach bowl and wire whip to mixer.Turn to Speed 4 and beat about 1 minute. Stop andscrape bowl. Continuing on Speed 4, beat about 15seconds. Pour mixture into another bowl. Cleanmixer bowl and wire whip.

Place egg whites and cream of tartar in mixer bowl.Attach bowl and wire whip to mixer. Turn to Speed 8 and whip 2 to 21⁄2 minutes, or until whitesare stiff but not dry.

Remove bowl from mixer. Gradually add flourmixture to egg whites. Fold in gently with spatula,just until blended.

Pour batter into ungreased 10-inch tube pan. Bakeat 325°F for 60 to 75 minutes, or until top springsback when lightly touched. Immediately invert cakeonto funnel or soft drink bottle. Cool completely.Remove from pan. Drizzle with Lemon Glaze.

Lemon Glaze1 cup powdered sugar1 tablespoon butter or

margarine, softened2-3 tablespoons lemon

juice

To make Lemon Glaze, combine powdered sugar andbutter in small bowl. Stir in lemon juice, 1 tablespoonat a time, until glaze is of desired consistency.

Yield: 16 servings.


Chocolate Cake2 cups all-purpose

flour11⁄3 cups sugar

1 teaspoon bakingpowder

1⁄2 teaspoon bakingsoda

1⁄2 teaspoon salt1⁄2 cup shortening1 cup low-fat milk1 teaspoon vanilla2 eggs2 squares (1 oz. each)

unsweetenedchocolate, melted

Combine dry ingredients in mixer bowl. Addshortening, milk, and vanilla. Attach bowl and flatbeater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Add eggs andchocolate. Continuing on Speed 2, mix about 30 seconds. Stop and scrape bowl. Turn to Speed 6and beat about 1 minute.

Pour batter into two greased and floured 8- or 9-inch round baking pans. Bake at 350°F for30 to 35 minutes, or until toothpick inserted incenter comes out clean. Cool 10 minutes. Removefrom pans. Cool completely on wire rack. Frost ifdesired.



29

Chocolate Almond Brownie CakeCake

7 squares (1 oz. each)semi-sweetchocolate

1⁄2 cup butter ormargarine

3 eggs, separated1⁄2 cup sugar1⁄2 teaspoon almond

extract2 tablespoons all-

purpose flour

Glaze1 square (1 oz.) semi-

sweet chocolate1 teaspoon shortening

Topping1⁄2 cup whipping cream1 tablespoon

powdered sugar1⁄4 teaspoon almond

extract2 tablespoons sliced

almonds

To make Cake, melt chocolate and butter inmedium saucepan over low heat, stirring constantly.Remove from heat; cool slightly.

Place egg whites in mixer bowl. Attach bowl andwire whip to mixer. Turn to Speed 8 and whip 1 to 2 minutes, or until stiff peaks form. Place eggwhites in another bowl. Clean mixer bowl and wirewhip.

Place chocolate mixture, sugar, and almond extractin mixer bowl. Attach bowl and flat beater to mixer.Turn to Speed 4 and beat about 1 minute. Stopand scrape bowl. Continuing on Speed 4, add eggyolks, one at a time, beating about 30 seconds aftereach addition. Continuing on Speed 4, add flourand beat about 15 seconds. Gently fold in eggwhites with spatula.

Spoon batter into 8-inch springform pan that hasbeen greased and floured on the bottom only. Bakeat 375°F for 20 to 25 minutes, or until set in center.Cool completely on wire rack before glazing. Cleanmixer bowl.

To make Glaze, melt chocolate and shortening insmall saucepan over low heat, stirring to blend.Drizzle over cake.

To make Topping, place cream, powdered sugar,and almond extract in mixer bowl. Attach wire whipand bowl to mixer. Turn to Speed 10 and whip 30to 60 seconds, or until stiff peaks form. Pipe orspoon whipped cream in ring over top of cake.Sprinkle with almonds. Store in refrigerator.

Yield: 16 servings.


30

Applesauce CakeCombine dry ingredients in mixer bowl. Addapplesauce, margarine, and eggs. Attach bowl andflat beater to mixer. Turn to Speed 2 and mix about1 minute. Stop and scrape bowl. Turn to Speed 4and beat about 30 seconds. Turn to Stir Speed andadd apple and walnuts, mixing just until blended.

Pour batter into greased and floured 13x9x2-inchbaking pan. Bake at 350°F for 35 to 40 minutes, oruntil toothpick inserted in center comes out clean.Cool completely on wire rack. Frost with CaramelCreme Frosting, if desired.

Yield: 12 to 16 servings (frosting for 2-layer or13x9x2-inch cake).



1 cup whole wheatflour

11⁄2 cups sugar1 teaspoon baking

powder1 teaspoon baking

soda1⁄2 teapoon salt

11⁄2 teaspoons cinnamon1⁄2 teaspoon nutmeg

11⁄2 cups applesauce1⁄2 cup margarine or

butter, melted2 eggs1 cup chopped, peeled

apple1⁄2 cup chopped

walnutsCaramel CremeFrosting, if desired(see page 32)

Spice Cake


1 cup firmly packedbrown sugar

1⁄2 cup sugar1 teaspoon baking

soda1⁄2 teaspoon salt1 teaspoon cinnamon1⁄2 teaspoon cloves1⁄2 teaspoon nutmeg1 cup buttermilk1⁄2 cup shortening1 teaspoon vanilla3 eggs1⁄2 cup raisins

Orange CreamCheese Frosting, ifdesired (see page 32)

Combine dry ingredients in mixer bowl. Addbuttermilk, shortening, vanilla, and eggs. Attachbowl and flat beater to mixer. Turn to Speed 2 andmix about 1 minute. Stop and scrape bowl. Turn toSpeed 4 and beat about 30 seconds. Turn to StirSpeed and add raisins, mixing just until blended.

Pour batter into greased and floured 13x9x2-inchbaking pan. Bake at 350°F for 35 to 40 minutes, oruntil toothpick inserted in center comes out clean.Cool completely on wire rack. Frost with OrangeCream Cheese Frosting, if desired.



31

Buttercream Frosting1⁄3 cup butter, softened1⁄4 cup cream or

evaporated milk1 teaspoon vanilla1⁄4 teaspoon salt4 cups powdered

sugar, dividedLow-fat milk, ifnecessary

Place butter in mixer bowl. Attach bowl and flatbeater to mixer. Turn to Speed 4 and beat about 1 minute, or until creamy. Stop and scrape bowl.Add cream, milk, vanilla, salt, and 1 cup powderedsugar. Turn to Stir Speed and mix about 30seconds. Stop and scrape bowl. Turn to Speed 2and mix about 11⁄2 minutes, or until well blended.Stop and scrape bowl.

Turn to Stir Speed. Gradually add remaining 3 cupspowdered sugar and mix until blended. Stop andscrape bowl, if necessary. Add milk, 1 teaspoon at atime, if necessary. Turn to Speed 4 and beat about 1 minute, or until smooth.



Chocolate Frosting1 cup butter, softened2 tablespoons light

corn syrup4 cups powdered

sugar2 squares (1 oz. each)

unsweetenedchocolate, melted

Place butter in mixer bowl. Attach bowl and flatbeater to mixer. Turn to Speed 4 and beat about 11⁄2 minutes, or until creamy. Stop and scrape bowl.Add corn syrup. Turn to Speed 2 and mix well. Stopand scrape bowl.

Turn to Stir Speed. Gradually add powdered sugar,mixing until blended. Turn to Speed 4 and beatabout 1 minute. Stop and scrape bowl. Turn toSpeed 2. Slowly add melted chocolate and mixabout 11⁄2 minutes. Stop and scrape bowl. Turn toSpeed 4 and beat about 1 minute.



32

Caramel Creme Frosting1⁄2 cup margarine or

butter1 cup firmly packed

brown sugar1⁄4 cup low-fat milk1 cup miniature

marshmallows2 cups powdered

sugar1⁄2 teaspoon vanilla

Melt margarine in medium saucepan. Add brownsugar and milk; mix. Heat to boiling. Cook about 1 minute, stirring constantly. Remove from heat. Addmarshmallows. Stir until marshmallows melt andmixture is smooth.

Place powdered sugar in mixer bowl. Add brown sugarmixture and vanilla. Attach bowl and flat beater tomixer. Turn to Stir Speed and mix about 30 seconds.Turn to Speed 4 and beat about 1 minute, or untilsmooth and creamy. Spread on cake while warm.



Fluffy KitchenAid Frosting11⁄2 cups sugar

1⁄2 teaspoon cream oftartar

1⁄2 teaspoon salt1⁄2 cup water

11⁄2 tablespoons light corn syrup

2 egg whites11⁄2 teaspoons vanilla

Place sugar, cream of tartar, salt, water, and cornsyrup in saucepan. Cook and stir over medium heatuntil sugar is completely dissolved, forming a syrup.

Place egg whites in mixer bowl. Attach bowl andwire whip to mixer. Turn to Speed 10 and whipabout 45 seconds, or until whites begin to holdshape. Continuing on Speed 10, slowly pour hotsyrup into egg whites in a fine stream and whip 1to 11⁄2 minutes. Add vanilla and whip about 5minutes longer, or until frosting loses its gloss andstands in stiff peaks. Frost cake immediately.



Orange Cream Cheese Frosting4 cups powdered

sugar1 package (8 oz.) light

cream cheese1 teaspoon orange

juice1⁄2 teaspoon grated

orange peel

Place all ingredients in mixer bowl. Attach bowl andflat beater to mixer. Turn to Stir Speed and mixabout 30 seconds, or until blended. Turn to Speed4 and beat about 2 minutes, or until smooth andcreamy.



33

Chocolate FudgeButter

2 cups sugar1⁄8 teaspoon salt3⁄4 cup evaporated milk1 teaspoon light corn

syrup2 squares (1 oz. each)


2 tablespoons butteror margarine

1 teaspoon vanilla2 cup chopped

walnuts or pecans

Butter sides of heavy 2-quart saucepan. Combinesugar, salt, evaporated milk, corn syrup, andchocolate in pan. Cook and stir over medium heatuntil chocolate melts and sugar dissolves. Cook tosoft ball stage (236°F) without stirring. Removeimmediately from heat. Add butter without stirring.Cool to lukewarm (110°F). Stir in vanilla.

Pour mixture into mixer bowl. Attach bowl and flatbeater to mixer. Turn to Speed 2 and mix about 8minutes, or until fudge stiffens and loses its gloss.Quickly turn to Stir Speed and add walnuts, mixingjust until blended. Spread in buttered 9x9x2-inchbaking pan. Cool at room temperature. Cut into 1-inch squares when firm.

Yield: 64 servings (1 square per serving).


CO

OK

IES, BARS, A

ND

CA

ND

IES

Creamy No-Cook Mints3 ounces light cream

cheese1⁄4 teaspoon mint

flavoring2 drops green food

color or color ofchoice

41⁄4-41⁄2cups powderedsugarSuperfine sugar

Place cream cheese, flavoring, and food color inmixer bowl. Attach bowl and flat beater to mixer.Turn to Speed 2 and mix about 30 seconds, or untilsmooth. Continuing on Speed 2, gradually addpowdered sugar and mix about 11⁄2 minutes, or untilmixture becomes very stiff.

To make mints, dip individual flexible candy moldsin superfine sugar. Press in mint mixture. Turn outonto waxed paper covered with superfine sugar.Repeat until all mixture is used. OR: Shape mixtureinto 3⁄4-inch balls, using about 1 teaspoon for eachball. Roll in superfine sugar. Place on waxed papercovered with superfine sugar. Flatten slightly withthumb to form 1⁄4-inch thick patties. If desired, pressback of fork lightly on patties to form ridges.

Store mints, tightly covered, in refrigerator. Mintsalso freeze well.

Yield: 42 servings (2 candies per serving).


34

Divinity3 cups sugar3⁄4 cup light corn syrup1⁄2 cup water2 egg whites1 teaspoon almond

extract1 cup chopped

walnuts or pecans

Place sugar, corn syrup, and water in heavysaucepan. Cook and stir over medium heat to hardball stage (248°F). Remove from heat and let standuntil temperature drops to 220°F, without stirring.

Place egg whites in mixer bowl. Attach bowl andwire whip to mixer. Turn to Speed 8 and whipabout 1 minute, or until soft peaks form. Graduallyadd syrup in a fine stream and whip about 21⁄2 minutes longer.

Turn to Speed 4. Add almond extract and whip 20 to 25 minutes, or until mixture starts to becomedry. Turn to Stir Speed and add walnuts, mixing justuntil blended.

Drop mixture from measuring tablespoon ontowaxed paper or greased baking sheet to formpatties.

Yield: 20 servings (2 pieces per serving).


Chocolate Chip Cookies1 cup granulated sugar1 cup brown sugar1 cup butter or

margarine, softened2 eggs

11⁄2 teaspoons vanilla1 teaspoon baking

soda1 teaspoon salt3 cups all-purpose

flour12 ounces semi-sweet

chocolate chips

Place sugars, butter, eggs, and vanilla in mixerbowl. Attach bowl and flat beater to mixer. Turn toSpeed 2 and mix about 30 seconds. Stop andscrape bowl. Turn to Speed 4 and beat about 30seconds. Stop and scrape bowl.

Turn to Stir Speed. Gradually add baking soda, salt,and flour to sugar mixture and mix about 2minutes. Turn to Speed 2 and mix about 30seconds. Stop mixer and scrape bowl. Addchocolate chips. Turn to Stir Speed and mix about15 seconds.

Drop by rounded teaspoonfuls onto greased bakingsheets, about 2 inches apart. Bake at 375°F for 10 to 12 minutes. Remove from baking sheetsimmediately and cool on wire racks.

Yield: 54 servings (1 cookie per serving).


VARIATIONS

2 cups raisins, coconut, or chopped walnuts may besubstituted for chocolate chips.

35

Macadamia Chocolate Chunk Cookies1 cup firmly packed

brown sugar3⁄4 cup sugar1 cup margarine or

butter, softened2 teaspoons vanilla2 eggs

21⁄4 cups all-purposeflour, divided

1⁄2 cup unsweetenedcocoa powder

1 teaspoon bakingsoda

1⁄2 teaspoon salt1 package (8 oz.)

semi-sweet bakingchocolate, cut intosmall chunks

1 jar (31⁄2 oz.)macadamia nuts,coarsely chopped

Place brown sugar, sugar, margarine, vanilla, andeggs in mixer bowl. Attach bowl and flat beater tomixer. Turn to Speed 2 and mix about 30 seconds.Stop and scrape bowl. Turn to Speed 4 and beatabout 1 minute. Stop and scrape bowl.

Add 1 cup flour, cocoa powder, baking soda, andsalt. Turn to Stir Speed and mix about 30 seconds.Gradually add remaining 11⁄4 cups flour and mixabout 30 seconds longer. Turn to Speed 2 and mixabout 30 seconds. Turn to Stir Speed and addchocolate chunks and nuts, mixing just untilblended.

Drop by rounded teaspoonfuls onto greased bakingsheets, about 2 inches apart. Bake at 325°F for 12 to 13 minutes, or until edges are set. DO NOTOVERBAKE. Cool on baking sheets about 1 minute.Remove to wire racks and cool completely.



Sugar Cookies1 cup margarine or

butter, softened1 teaspoon vanilla3⁄4 cup sugar2 eggs, beaten1 teaspoon cream of

tartar1⁄2 teaspoon baking

soda1⁄4 teaspoon nutmeg1⁄4 teaspoon salt2 cups all-purpose

flourSugar

Place margarine and vanilla in mixer bowl. Attachbowl and flat beater to mixer. Turn to Speed 6 andbeat about 2 minutes, or until mixture is smooth.Gradually add 3⁄4 cup sugar and beat about 11⁄2minutes longer. Add eggs and beat about 30seconds. Stop and scrape bowl.

Turn to Stir Speed. Gradually add cream of tartar,baking soda, nutmeg, salt, and flour to sugarmixture. Mix about 1 minute, or until well blended.

Drop by rounded teaspoonfuls onto greased bakingsheets, about 3 inches apart. Bake at 400°F for 6 to8 minutes. Sprinkle with sugar while still hot.Remove from baking sheets immediately and coolon wire racks.



36

Peanut Butter Cookies1⁄2 cup peanut butter1⁄2 cup butter or

margarine, softened1⁄2 cup granulated sugar1⁄2 cup brown sugar1 egg1⁄2 teaspoon vanilla1⁄2 teaspoon baking

soda1⁄4 teaspoon salt


Place peanut butter and butter in mixer bowl.Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 1 minute, or until mixtureis smooth. Stop and scrape bowl. Add sugars, egg,and vanilla. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl.

Turn to Stir Speed. Gradually add all remainingingredients to sugar mixture and mix about 30 seconds. Turn to Speed 2 and mix about 30 seconds.

Roll dough into 1-inch balls. Place about 2 inchesapart on ungreased baking sheets. Press flat withfork in a criss-cross pattern to 1⁄4-inch thickness.

Bake at 375°F for 10 to 12 minutes, or until goldenbrown. Remove from baking sheets immediatelyand cool on wire racks.



Nutty Shortbread Bars1 cup butter or

margarine, softened1 cup firmly packed

brown sugar2 cups all-purpose

flour1 teaspoon baking

powder1⁄2 teaspoon salt2 egg whites1 cup chopped

walnuts or pecans

Place butter and brown sugar in mixer bowl. Attachbowl and flat beater to mixer. Turn to Speed 2 andmix about 1 minute. Stop and scrape bowl. Addflour, baking powder, and salt. Turn to Speed 2 andmix about 11⁄2 minutes, or until soft dough forms.

Press dough into greased 151⁄2x101⁄2x1-inch bakingpan. Beat egg whites with fork until slightly foamy.Brush dough with egg whites, using only as muchas needed to cover lightly. Sprinkle with choppedwalnuts.

Bake at 375°F for 20 to 25 minutes. Cut into barswhile warm. Cool on wire rack.

Yield: 30 servings (1 bar per serving).


37

Fudge Brownies1 cup margarine or

butter, softened4 squares (1 oz. each)


2 cups sugar1 teaspoon vanilla3 eggs1 cup all-purpose flour1⁄2 teaspoon salt1 cup chopped

walnuts or pecans

Melt 1⁄2 cup margarine and chocolate in smallsaucepan over low heat; cool. Place remaining 1⁄2 cup margarine, sugar, and vanilla in mixer bowl.Attach bowl and flat beater to mixer. Turn to Speed2 and mix about 30 seconds. Turn to Speed 6 andbeat about 2 minutes. Turn to Speed 4. Add eggs,one at a time, beating about 15 seconds after eachaddition. Stop and scrape bowl.

Add cooled chocolate mixture. Turn to Speed 2 andmix about 30 seconds. Stop and scrape bowl. Addall remaining ingredients. Turn to Stir Speed andmix about 30 seconds, or until well blended.

Pour into greased and floured 13x9x2-inch bakingpan. Bake at 350°F for 45 minutes. Cool in pan onwire rack and cut.

Yield: 36 servings (1 brownie per serving).


38

Lemon Cream Cheese BarsCrust


1⁄2 cup powdered sugar1 cup (2 sticks) chilled

butter, cut intochunks

Cream Cheese Filling1 package (8 oz.) light

cream cheese1⁄2 cup powdered sugar2 tablespoons flour2 eggs1 teaspoon vanilla

Lemon Filling4 eggs2 cups granulated

sugar1⁄4 cup all-purpose flour1 teaspoon grated

lemon peel1⁄4 cup lemon juice

Powdered sugar, ifdesired

Place Crust ingredients in mixer bowl. Attach bowland flat beater to mixer. Turn to Stir Speed and mixabout 1 minute, or until well blended and mixturestarts to stick together. Press into ungreased151⁄2x101⁄2x1-inch baking pan. Bake at 350°F for 14 to 16 minutes, or until set. (Note: Check Crustafter 10 minutes and prick with fork if it puffs upduring baking.) Remove from oven.

Meanwhile, clean mixer bowl and beater. PlaceCream Cheese Filling ingredients in mixer bowl.Attach bowl and flat beater to mixer. Turn to StirSpeed and mix about 30 seconds. Turn to Speed 4and beat about 2 minutes, or until smooth andcreamy. Pour over partially baked Crust. Bake at350°F for 6 to 7 minutes, or until filling is slightlyset. Remove from oven.

Meanwhile, clean mixer bowl and beater. Place allLemon Filling ingredients, except lemon juice, inmixer bowl. Attach bowl and flat beater to mixer.Turn to Stir Speed and mix about 30 seconds. Turnto Speed 2. Gradually add lemon juice and mixabout 30 seconds, or until well blended. Pour overCream Cheese Filling. Bake at 350°F for 14 to 16 minutes, or until filling is set. (Note: Filling maypuff up during baking but will fall when removedfrom oven.) Sprinkle with powdered sugar, ifdesired. Cool completely in pan.

Yield: 48 servings (1 bar per serving).


39

KitchenAid Pie Pastry21⁄4 cups

all-purpose flour3⁄4 teaspoon salt1⁄2 cup shortening, well

chilled2 tablespoons butter

or margarine, well chilled

5-6 tablespoons cold water

Place flour and salt in mixer bowl. Attach bowl andflat beater to mixer. Turn to Stir Speed and mixabout 15 seconds. Cut shortening and butter intopieces and add to flour mixture. Turn to Stir Speedand mix 30 to 45 seconds, or until shorteningparticles are size of small peas.

Continuing on Stir Speed, add water, 1 tablespoonat a time, mixing until all particles are moistenedand dough begins to hold together.

Divide dough in half. Pat each half into a smoothball and flatten slightly. Wrap in plastic wrap. Chillin refrigerator 15 minutes.

Roll one half of dough to 1⁄8-inch thickness betweenwaxed paper. Fold pastry into quarters. Ease into 8-or 9-inch pie plate and unfold, pressing firmlyagainst bottom and sides. Continue with one of theprocedures that follow.

For One-crust Pie: Fold edge under. Crimp, asdesired. Add desired pie filling. Bake as directed.

For Two-crust Pie: Trim pastry even with edge ofpie plate. Using second half of dough, roll outanother pastry crust. Add desired pie filling. Topwith second pastry crust. Seal edge. Crimp, asdesired. Cut slits for steam to escape. Bake asdirected.

For Baked Pastry Shell: Fold edge under. Crimp,as desired. Prick sides and bottom with fork. Bake at450°F for 8 to 10 minutes, or until lightly browned.Cool completely on wire rack and fill.

Alternate Method for Baked Pastry Shell: Foldedge under. Crimp, as desired. Line shell with foil.Fill with pie weights or dried beans. Bake at 450°Ffor 10 to 12 minutes, or until edges are lightlybrowned. Remove pie weights and foil. Coolcompletely on wire rack and fill.

Yield: 8 servings (two 8- or 9-inch crusts).

Per serving (one crust): About 134 cal, 2 g pro, 13 g carb, 8 g fat, 0 mg chol, 118 mg sod.

Per serving (two crusts): About 267 cal, 4 g pro, 27 g carb, 16 g fat, 0 mg chol, 236 mg sod.

PIES AN

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40

Apple Pie1 cup sugar2 tablespoons all-

purpose flour1 teaspoon cinnamon1⁄8 teaspoon nutmeg1⁄8 teaspoon salt

6-8 medium tart cookingapples, peeled,cored, and thinlysliced

2 tablespoonsmargarine or butterKitchenAid Pie Pastryfor Two-crust Pie(see page 39)

Combine sugar, flour, cinnamon, nutmeg, and saltin large bowl. Stir in apples.

Follow procedure for Two-crust Pie. Fill with applemixture and dot with margarine. Sprinkle top crustwith sugar, if desired.

Bake at 400°F for 50 minutes.

Yield: 8 servings.


Country Pear CobblerFilling

3⁄4 cup firmly packedbrown sugar

3 tablespoons all-purpose flour

1⁄8 teaspoon salt1⁄8 teaspoon nutmeg

Dash cloves2 tablespoons lemon

juice6-8 medium pears,

peeled, cored, andthinly sliced

Topping1 cup all-purpose flour2 tablespoons sugar1 teaspoon baking

powder1⁄2 teaspoon baking

soda1⁄2 cup buttermilk3 tablespoons

margarine or butter,melted

1 tablespoon sugar, if desiredLight cream, if desired

Combine all Filling ingredients, except pears, inlarge skillet. Stir in sliced pears. Cook over mediumheat about 5 minutes, or until hot and bubbly,stirring gently. Set aside.

To make Topping, place flour, sugar, bakingpowder, and baking soda in mixer bowl. Attachbowl and flat beater to mixer. Turn to Stir Speedand mix about 30 seconds. Add buttermilk andmelted margarine. Continuing on Stir Speed, mixabout 30 seconds, or just until blended.

Pour hot Filling into 8- or 9-inch baking pan. Topevenly with large spoonfuls of Topping. Sprinklewith 1 tablespoon sugar, if desired. Bake at 375°Ffor 30 to 35 minutes, or until pears are tender andbubbly and Topping is golden brown. Serve warmwith light cream, if desired.



41

Vanilla Cream Pie1⁄2 cup sugar6 tablespoons all-

purpose flour1⁄4 teaspoon salt

21⁄2 cups low-fat milk3 egg yolks1 tablespoon

margarine or butter1 teaspoon vanilla

KitchenAid BakedPastry Shell (see page 39)

Combine sugar, flour, and salt in heavy saucepan.Add milk and cook over medium heat untilthickened, stirring constantly. Reduce heat to low.Cook, covered, about 10 minutes longer, stirringoccasionally. Set aside.

Place egg yolks in mixer bowl. Attach bowl and wirewhip to mixer. Turn to Speed 8 and whip about 1 minute. Slowly stir small amount of milk mixtureinto yolks. Add yolk mixture to saucepan. Cook overmedium heat 3 to 4 minutes, stirring constantly.Remove from heat. Add margarine and vanilla; cool.Pour into Baked Pastry Shell.

Meringue1⁄4 teaspoon cream of

tartar1⁄8 teaspoon salt3 egg whites1⁄2 cup sugar

to make Meringue, place cream of tartar, salt, andegg whites in mixer bowl. Attach bowl and wirewhip to mixer. Gradually turn to Speed 8 and whipabout 1 minute, or until soft peaks form. Turn toSpeed 4. Gradually add sugar and whip about 1minute, or until stiff peaks form.

Lightly pile Meringue on pie and spread to edge.Bake at 325°F for 15 minutes, or until lightlybrowned.

Yield: 8 servings.


Variations continued on next page.

42

Vanilla Cream Pie CONTINUEDVARIATIONS

Chocolate Cream PieAdd 2 squares (1 oz. each) melted, unsweetenedchocolate to filling along with margarine andvanilla. Proceed as directed on page 41.


Banana Cream PieSlice 2 or 3 ripe bananas into pastry shell beforeadding filling. Proceed as directed on page 41.


Coconut Cream PieAdd 1⁄2 cup flaked coconut to filling before adding topastry shell. Before baking, sprinkle 1⁄4 cup flakedcoconut on meringue. Proceed as directed on page 41.


43

Lemony Light CheesecakeCrust

15 reduced-fat creme-filled chocolatesandwich cookies,finely crushed (about11⁄2 cups crumbs)

2 tablespoons butteror margarine, melted

Filling3 packages (8 oz.

each) light creamcheese

1 cup sugar1 tablespoon all-

purpose flour4 eggs1⁄4 cup lemon juice1 teaspoon grated

lemon peel

Spray bottom and sides of 9-inch springform panwith no-stick cooking spray.

To make Crust, combine cookie crumbs and butterin medium bowl; mix well. Press mixture firmly intobottom of springform pan. Chill while making Filling.

To make Filling, place cream cheese, sugar, andflour in mixer bowl. Attach bowl and flat beater tomixer. Turn to Speed 2 and mix about 30 seconds.Stop and scrape bowl. Turn to Speed 2 and mixabout 30 seconds longer. Stop and scrape bowl.

Add eggs, lemon juice, and lemon peel. Turn to StirSpeed and mix about 30 seconds. Stop and scrapebowl. Turn to Speed 2 and mix 15 to 30 secondslonger, just until blended. Do not overbeat. PourFilling into Crust.

Place top oven rack in center of oven. Place pan ofhot water on bottom rack of oven. Place cheesecakeon rack in center of oven. Bake at 325°F for 50 to 60minutes, or until cheesecake is set when pan isjiggled slightly. Do not overbake.

Turn off oven; open oven door. Let cheesecake standin oven 30 minutes. Remove from oven. Coolcompletely on wire rack away from drafts. Cover andrefrigerate 6 to 8 hours before serving.

Yield: 16 servings.


Tawny Pumpkin Pie

1 can (16 oz.) pumpkin3⁄4 cup firmly packed

brown sugar 3 eggs1 teaspoon cinnamon1⁄2 teaspoon ginger1⁄2 teaspoon salt1⁄4 teaspoon cloves

11⁄4 cups low-fat milkPie Pastry for One-crust Pie (see page 39)

Place pumpkin, brown sugar, eggs, cinnamon,ginger, salt, and cloves in mixer bowl. Attach bowland flat beater to mixer. Turn to Speed 2 and mixabout 30 seconds. Stop and scrap bowl. Continuingon Speed 2, slowly add milk and mix about 11⁄2 minutes.

Follow procedure for One-crust Pie. Fill withpumpkin mixture. Bake at 400°F for 40 to 50 minutes, or until knife inserted near centercomes out clean.

Yield: 8 servings.


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“Rapid Mix” describes a bread bakingmethod that calls for dry yeast to bemixed with other dry ingredientsbefore liquid is added. In contrast,the traditional method is to dissolveyeast in warm water.1. Place all dry ingredients including

yeast into bowl, except last 1 to 2 cups flour.

2. Attach bowl and dough hook.Lock mixer head (tilt-head models)or raise mixer bowl (bowl-liftmodels). Turn to Speed 2 and mixabout 15 seconds, or untilingredients are combined.

3. Continuing on Speed 2, graduallyadd liquid ingredients to flourmixture and mix 1 to 2 minuteslonger. See Illustration A.

NOTE: If liquid ingredients are addedtoo quickly, they will form a poolaround the dough hook and slowdown mixing process.4. Continuing on Speed 2, gently

add remaining flour, 1⁄2 cup at atime. See Illustration B. Mix untildough clings to hook and cleanssides of bowl, about 2 minutes.

5. When dough clings to hook,knead on Speed 2 for 2 minutes,or until dough is smooth andelastic. See Illustration C.

6. Unlock and tilt back head (tilt-head models) or lower bowl(bowl-lift models) and removedough from hook. Followdirections in recipe for rising,shaping and baking.

When using the traditional methodto prepare a favorite recipe, dissolveyeast in warm water in warmedbowl. Add remaining liquids and dryingredients, except last 1 to 2 cupsflour. Turn to Speed 2 and mix about

1 minute, or until ingredients arethoroughly mixed. Proceed with Steps4 through 6.

Both methods work equally well forbread preparation. However, the“Rapid Mix” method may be a bitfaster and easier for new breadbakers. It is slightly more temperaturetolerant because the yeast is mixedwith dry ingredients rather than withwarm liquid.

General InstructionsFor Making And Kneading Yeast Dough

with the Rapid Mix Method

ILLUSTRATION A

ILLUSTRATION B

ILLUSTRATION C

chenAidJoseph, Michigan USA

Off Stir 2 4 6 8 10



Off Stir 2 4 6 8 10



Off Stir 2 4 6 8 10


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REA

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45

Bread Making TipsMaking bread with a mixer is quitedifferent from making bread by hand.Therefore, it will take some practicebefore you are completelycomfortable with the new process.For your convenience, we offer thesetips to help you become accustomedto bread making the KitchenAid way.

• Start out with an easy recipe, likeBasic White Bread, page 47, untilyou are familiar with using thedough hook.

• ALWAYS use the dough hook tomix and knead yeast doughs.

• NEVER exceed Speed 2 when usingthe dough hook.

• NEVER use recipes calling for morethan 8 cups all-purpose flour or 6 cups whole wheat flour whenmaking dough with a 41⁄2 quartmixer.

• NEVER use recipes calling for morethan 10 cups all-purpose flour or 6 cups whole wheat flour whenmaking dough with a 5 quartmixer.

• Use a candy or other kitchenthermometer to assure that liquidsare at temperature specified in therecipe. Liquids at highertemperature can kill yeast, whileliquids at lower temperatures willretard yeast growth.

• Warm all ingredients to roomtemperature to insure proper risingof dough. If yeast is to be dissolvedin bowl, always warm bowl first byrinsing with warm water to preventcooling of liquids.

• Allow bread to rise in a warmplace, 80°F to 85°F, free from draft,unless otherwise specified in recipe.

• Here are some alternative risingmethods to use: (1) The bowlcontaining the dough can beplaced on a wire rack over a pan ofhot water. (2) The bowl can beplaced on the top rack of anunheated oven; put a pan of hotwater on the rack below. (3) Turnthe oven to 400°F for 1 minute;then turn it off; place the bowl onthe center rack of the oven andclose the door.

Cover bowl with waxed paper, ifdesired. Always cover with towel toretain warmth in the bowl andprotect the dough from drafts.

• Recipe rising times may vary due totemperature and humidity in yourkitchen. Dough has doubled in bulkwhen indentation remains after tipsof fingers are pressed lightly andquickly into dough.

• Most bread recipes give a range forthe amount of flour to be used.Enough flour has been added whenthe dough clings to the hook andcleans sides of bowl. If dough issticky or humidity is high, slowlyadd more flour, about 1⁄2 cup at atime but NEVER exceedrecommended flour capacity. Kneadafter each addition until flour iscompletely worked into dough. Iftoo much flour is added, a dry loafwill result.

• Some types of dough, especiallythose made with whole grainflours, may not form a ball on thehook. However, as long as the hookcomes in contact with the dough,kneading will be accomplished.

46

• Some large recipes and soft doughsmay occasionally climb over thecollar of the hook. This usuallyindicates that the dough is stickyand more flour should be added.The sooner all the flour is added,the less likely the dough will climbthe hook. For such recipes, trystarting with all but the last cup offlour in the initial mixing process.Then add the remaining flour asquickly as possible.

• When done, yeast breads and rollsshould be deep golden brown incolor. Other tests for doneness ofbreads are: Bread pulls away fromthe sides of pan, and tapping onthe top of the loaf produces ahollow sound. Turn loaves and rollsonto racks immediately after bakingto prevent sogginess.

Shaping A Loaf

Divide dough in half. On lightlyfloured surface, roll each half into arectangle, approximately 9x14 inches.A rolling pin will smooth dough andremove gas bubbles.

Starting at a short end, roll doughtightly. Pinch dough to seal seam.

Pinch ends and turn under. Place,seam side down, in loaf pan. Followdirections in recipe for rising andbaking.

Bread Making Tips

47

Basic White Bread1⁄2 cup low-fat milk3 tablespoons sugar2 teaspoons salt3 tablespoons butter

or margarine2 packages active dry

yeast11⁄2 cups warm water

(105°F to 115°F)5-6 cups all-purpose

flour

Place milk, sugar, salt, and butter in small saucepan.Heat over low heat until butter melts and sugardissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixerbowl. Add lukewarm milk mixture and 41⁄2 cupsflour. Attach bowl and dough hook to mixer. Turnto Speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour, 1⁄2 cupat a time, and mix about 2 minutes, or until doughclings to hook and cleans sides of bowl. Knead onSpeed 2 about 2 minutes longer, or until dough issmooth and elastic. Dough will be slightly sticky tothe touch.

Place dough in greased bowl, turning to grease top.Cover. Let rise in warm place, free from draft, about1 hour, or until doubled in bulk.

Punch dough down and divide in half. Shape eachhalf into a loaf, as directed on page 46, and placein greased 81⁄2x41⁄2x21⁄2-inch baking pans. Cover. Letrise in warm place, free from draft, about 1 hour, oruntil doubled in bulk.

3157 StdMxers U&C 9706634B · 2007. 5. 23. · 2 IMPORTANT SAFEGUARDS When using electrical...

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Transcript of 3157 StdMxers U&C 9706634B · 2007. 5. 23. · 2 IMPORTANT SAFEGUARDS When using electrical...