KitchenAid Book.pdf

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YIP®

St and Mi xerI nst ruct i ons and Reci pes

1-800-541-6390

Details Inside



We’re so confident thequality of our productsmeets the exactingstandards of KitchenAid that, if your stand mixer shouldfail within the first year of ownership, KitchenAid will arrange todeliver an identical or comparable

replacement to your door free of chargeand arrange to have your “failed” standmixer returned to us. Your replacementunit is covered by our one year fullwarranty. Please follow theseinstructions to receive this qualityservice.

If you reside in the United Statesand your KitchenAid® stand mixershould fail within the first year of ownership, simply call our toll-freeCustomer Satisfaction Center at1-800-541-6390, 8 a.m. to 8 p.m.,Monday through Friday, 9 a.m. to3 p.m., Saturday, Eastern Time.Give the consultant your complete

shipping address. (No P.O. boxnumbers.)Give the consultant your completemodel and serial number.KitchenAid will arrange to deliver areplacement stand mixer and have your“failed” stand mixer returned to us.Put your “failed” stand mixer in the

original shipping carton along with asheet of paper with your name andaddress on it, and a copy of the proof of purchase (register receipt, credit cardcharge slip, etc.) The consultant will also identify theAuthorized Service Center nearest yourlocation.

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Total Replacement Warranty



Table of Contents

Total Replacement Warranty........................................................Inside Front CoverImportant Safeguards................................................................................................2

Warranty...................................................................................................................4

How To Arrange For Service - USA Only.....................................................5

Standard First Year Warranty.......................................................................5

How To Arrange For Service - Outside The USA.........................................5

If You Need Service or Assistance...........................................................................6

Electrical Requirements...........................................................................................6Product Registration Card........................................................................................7

How To Obtain Service.............................................................................................7

About Your Mixer

5 Quart Models.........................................................................................................8

41 ⁄ 2 Quart Models....................................................................................................10

Using Your KitchenAid

®

Attachments...................................................................12Mixing Time............................................................................................................12

Mixer Use...............................................................................................................12

Care and Cleaning..................................................................................................13

Beater to Bowl Clearance.......................................................................................13

Speed Control Guide - 10 Speed Mixers................................................................14

Mixing Tips.............................................................................................................15

Attachments and Accessories - General Information.............................................17Speed Control Guide - Commercial Mixers............................................................18

Appetizers, Entrees, and Vegetables......................................................................19

Cakes and Frostings...............................................................................................28

Cookies, Bars, and Candies....................................................................................41

Pies and Desserts...................................................................................................50

Yeast Breads and Quick Breads.............................................................................57

General Instructions for Mixing and Kneading Yeast Dough.....................58

Bread Making Tips.....................................................................................59

KitchenAid® Attachments and Accessories............................................................79

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IMPORTANT SAFEGUARDSWhen using electrical appliances, basic safety precautions should always befollowed including the following:1. Read all instructions2. 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 reduce the risk of injuryto persons and/or damage to the mixer.

6. Do not operate mixer unattended or near edge of work surface. When used forheavy 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 the KitchenAidCustomer Satisfaction Center at 1-800-541-6390 for more information.

8. The use of attachments not recommended or sold by KitchenAid may cause 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. (Except Model KSMC50SWH

which is designed for commercial use.)

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SAVE THESE INSTRUCTIONS



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Your safety and the safety of others is 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 hazards that can kill or hurt you andothers.All safety messages will be preceded by the safety alert symboland the word “DANGER” or “WARNING.” These words mean:

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

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

All safety messages will identify the hazard, tell you how to reduce the chanceof injury, and tell you what can happen if the instructions are not followed.

!

WARNING!

DANGER!



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KitchenAid Stand Mixer Warranty - USA

KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FORINCIDENTAL OR CONSEQUENTIAL DAMAGES. Some states do not allowthe exclusion or limitation of incidental or consequential damages, so this exclusionmay not apply to you. This warranty gives you specific legal rights and you may alsohave other rights which may vary from state to state.

Length of Warranty:

One Year Full Warrantyfrom date of purchase.

KitchenAidWill Pay For:

Total ReplacementWarranty. (See InsideFront Cover for details)OR

Replacement parts andrepair labor costs tocorrect defects inmaterials andworkmanship. Servicemust be provided by anAuthorized KitchenAidService Center.

KitchenAidWill not pay for

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

B. Damage resultingfrom accident,alteration, misuse orabuse.

C. Any shipping orhandling costs to

deliver your mixer toan AuthorizedService Center.

D. Replacement parts orrepair labor costs formixer operatedoutside the 50 UnitedStates, the District of Columbia.

This warranty extends to the purchaser and any succeeding owner for mixersoperated in the 50 United States and the District of Columbia. For units operated inPuerto Rico, the Standard First Year Warranty applies (see page 5) and is a LimitedWarranty because you must pay to ship the mixer to an Authorized KitchenAidService Center.



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Standard First Year Warranty(Required Warranty Service for Puerto Rico)

Take the mixer or ship prepaid andinsured to the nearest AuthorizedService Center (nearest AuthorizedService Center location can be obtainedby calling1-800-541-6390, 8 a.m. to8 p.m., Monday through Friday, 9 a.m.to 3 p.m., Saturday, Eastern time.) Yourrepaired mixer will be returned to youprepaid and insured. During thewarranty period, all local service mustbe handled by an AuthorizedKitchenAid Service Center.

After the warranty period you may useany servicer you like, but werecommend Authorized KitchenAidService. If you are unable to obtainsatisfactory service in this manner,contact the Customer SatisfactionCenter, KitchenAid PortableAppliances, P.O. Box 218, St. Joseph,Michigan 49085-0218. Call toll free:1-800-541-6390, 8 a.m. to 8 p.m.,Monday through Friday, 9 a.m. to3 p.m., Saturday, Eastern time.

How To Arrange For Service - Outside The USA To arrange for service for units operatedoutside the 50 United States, District of Columbia, consult your local KitchenAiddealer or the store where you purchasedthe product for information on how toobtain service locally.

How To Arrange For Service - USA Only

If the mixer is operated in the 50 UnitedStates or the District of Columbia, youmay use either the Total ReplacementWarranty program or our Standard First Year Warranty program, listed on theInside Front Cover and this page.

Residents of Puerto Rico must use theStandard First Year Warranty program.You may also use the information listed under Standar d Fi r st Year War r anty to ar r ange for ser vice after your war r anty expir es.



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If You Need Service or Assistance

PLEASE READ THE FOLLOWINGBEFORE CALLING YOURSERVICE CENTER.1.The mixer may warm up during use.

Under heavy loads with extendedmixing time periods, you may not beable to comfortably touch the top of the unit. This is normal.

2.The mixer may emit a pungent odor,

especially when new. This is commonwith electric motors.3.If the flat beater hits the bowl, stop the

mixer. See "Beater to BowlClearance," page 12.

KEEP A COPY OF THE SALESRECEIPT SHOWING THE DATE OFPURCHASE. PROOF OF PURCHASE

WILL ASSURE YOU OF IN-WARRANTY SERVICE.

If your mixer should malfunctionor fail to operate, please check thefollowing:- Is the mixer plugged in?- Is the fuse in the circuit to the mixer

in working order? If you have a circuitbreaker box, be sure the circuit isclosed.

- If the problem is not due to one of the

above items, see "How to Arrange forService" on page 5.- DO NOT return the mixer to the

retailer as they do not provide service.

Electrical RequirementsVolts: 120 A.C. only. Hertz: 60 The wattage rating for your mixer isprinted on the trim band or on the serial

plate.

Model KSMC50 Only:Watts 350Volts 120Amps 3.0Horsepower 2/5Hertz 60

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 !



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HOW TO OBTAIN SERVICE FORUNITS OPERATED IN THE 50UNITED STATES, DISTRICT OFCOLUMBIA AND PUERTO RICO

1.Call toll-free1-800-541-6390 toarrange for service, or write to:Customer Satisfaction Center,KitchenAid Portable Appliances,P.O. Box 218, St. Joseph, MI49085-0218.

2.Look in your local phone directory Yellow Pages, under “Appliances,Small - Repair and Service.”

3.Parts and Attachments for your mixercan also be obtained by calling1-800-541-6390.

How To Obtain Service

Product Registration Card

Before you use your mixer, please fillout and mail your product registrationcard packed with the Instructions andRecipes manual. This card will enableus to contact you in the unlikely event of a product safety notification and assistus in complying with the provisions of the Consumer Product Safety Act. THISCARD DOES NOT VERIFY YOUR

WARRANTY.

KEEP A COPY OF THE SALESRECEIPT SHOWING THE DATE OFPURCHASE OF YOUR MIXER.PROOF OF PURCHASE WILLASSURE YOU OF IN-WARRANTYSERVICE.

Please complete the following for yourpersonal records:

Model Number* _____________________________________________________

Date Purchased______________________________________________________

Dealer's Name_______________________________________________________

Address____________________________________________________________

Phone _____________________________________________________________

*Located on the product registration card or under base.



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Solid State Speed Control

KitchenAidSt. Joseph, Michigan USA

Of f Stir 2 4 6 8 10

CAUT ION:Unplug before inserting of remo ving par ts

H eav y D ut y

5 Quart* Stand Mixer Features

Motor Head

Beater HeightAdjustment Screw

(not shown)

Bowl Lift Handle(not shown)

Spring Latch and Bowl Pin(not shown)

AttachmentKnob

Attachment Hub(see page 17)

Locating Pins

Stainless SteelWire Whip

Flat Beater† Dough Hook†

Speed ControlLever†

Bowl Support

BeaterShaft

5 Quart StainlessSteel Bowl

*5 Quart models include K5SS, KSM5, KSM50P, KSMC50†Commercial model not shown.

Overload Reset ButtonModels KSM50P andKSMC50 only(not shown)



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Assembling Your 5 Quart Mixer

TO ATTACH BOWL1.Be sure speed control is OFF andmixer is unplugged.

2.Place bowl lift handle in downposition.

3. Fit bowl supports over locating pins.4. Press down on back of bowl until

bowl pin snaps into spring latch.

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

TO REMOVE BOWL1.Be sure speed control is OFF and

mixer is unplugged.2.Place bowl lift handle in down

position3. Remove flat beater, wire whip, or

dough hook.4.Grasp bowl handle and lift straight

up and off locating pins.

TO RAISE BOWL1.Rotate handle to straight-up position.2. Bowl must always be in raised,

locked position when mixing.TO LOWER BOWL1. Rotate handle back and down.

TO ATTACH FLAT BEATER,WIRE WHIP, OR DOUGH HOOK 1.Turn speed control to OFF and

unplug.2.Slip flat beater on beater shaft and

press upward as far as possible.3.Turn beater to

right, hookingbeater over thepin on shaft.

4. Plug mixer in proper electrical outlet.**

TO REMOVE FLAT BEATER,WIRE WHIP, OR DOUGH HOOK 1.Turn speed control to OFF and

unplug.2. Press beater upward as far as

possible and turn left.

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

HOUSEHOLD MIXERSPEED CONTROL

Plug mixer in proper electrical outlet.**

Speed control lever should always to beset on lowest speed for starting, thengradually moved to desired higher speedto avoid splashing ingredients out of bowl.See pages 14, 18 for Speed Control Guide.

OVERLOAD RESET BUTTONModels KSM50P and

KSMC50 onlyIf the mixer is overloaded,the Overload Reset Button

will pop out and the mixer will shut off. Turn the Speed Control Lever to OFF.Wait a few minutes, then push in theReset Button. Turn the Speed ControlLever to the desired speed and continuemixing.

RAISE


Off Stir 2 4 6 8 10

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

** See page 6.

PIN

Overload Re

set

WARNING !



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41 ⁄ 2 Quart* Stand Mixer Features

C A U T I O N :

U n p l u g b

e f o r ei n s e

r t i n g o f r

e m o v i n g p a

r t s

K i t c h e n

A i d

S t. J o s e

p h, M i c

h i g a n U

S A

O f f S

t i r 2 4

6 8

1 0

S o l i d

S t a t e

S p e e d

C o n t r

o l

Motor Head

Beater HeightAdjustmentScrew

Motor HeadLocking Lever(not shown)

Attachment Knob

Attachment Hub(see page 17)

Flat Beater

Stainless SteelWire Whip

Dough Hook

SpeedControlLever

Bowl Clamping Plate

Beater Shaft

41 ⁄ 2 QuartStainlessSteel

Bowl

*41 ⁄ 2 Quart models include K45, KSM90, KSM103, KSM75



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Assembling Your 41 ⁄ 2 Quart Mixer

TO ATTACH BOWL1.Be sure speed control is OFF and

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

direction.


TO REMOVE BOWL1.Be sure speed control is OFF and

mixer is unplugged.2.Tilt motor head back.3.Turn bowl in counterclockwise

direction.

TO ATTACH FLAT BEATER,WIRE WHIP, OR DOUGH HOOK 1.Turn speed control to OFF and

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

press upward as far as possible.

4.Turn beater toright, hookingbeater over pinon shaft.


TO REMOVE FLAT BEATER,WIRE WHIP OR DOUGH HOOK 1.Turn speed control to OFF and

unplug.2. Press beater upward as far as

possible and turn left.3. Pull beater from beater shaft.4. Plug mixer in proper electrical outlet.**

TO LOCK MOTOR HEAD1. Make sure motor head is completely

down.2. Place locking lever in LOCK

position.3.Before mixing, test lock by

attempting to raise head.TO UNLOCK MOTOR HEAD1. Place lever in UNLOCK position.NOTE: Motor head should alwaysbe kept in LOCK position whenusing mixer.

TO OPERATE SPEED CONTROLPlug mixer in proper electrical outlet.**

Speed control lever should always be seton lowest speed for starting, thengradually moved to desired higher speedto avoid splashing ingredients out of bowl.See page 14 for Speed Control Guide.

K i t c h e n

i

S t. J o s

e p h, M i

c h i g a n U

A

Lock Unlock


Off Stir 2 4 6 8 10

ONOFF

PIN

** See page 6.


WARNING !



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Your KitchenAid® Mixer will mix fasterand more thoroughly than most otherelectric mixers. Therefore, the mixingtime in most recipes must be adjusted

Mixing Time

Mixer UseNOTE: Do not scrape bowl while mixeris operating.

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

to avoid overbeating. With cakes, forexample, beating time may be half aslong as with other mixers.

FLAT BEATER FOR NORMAL TO HEAVY MIXTURES:cakes biscuitscreamed frostings quick breadscandies meat loaf cookies 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

Using Your KitchenAid® Attachments

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



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Bowl, flat beater and dough hook maybe washed in an automatic dishwasher.Or, clean them thoroughly in hot sudsywater and rinse completely beforedrying. Wire whip should be handwashed and dried immediately. Do notwash wire whip in a dishwasher.

NOTE: Always be sure to unplugmixer before cleaning. Wipe mixerwith a soft, damp cloth. Do not usecommercial cleaners. Do not immersein water. Wipe off beater shaftfrequently, removing any residue thatmay accumulate.

Care And Cleaning

41 ⁄ 2 QUART MODELS• Unplug mixer.• Lift motor head.• Turn screw (A) SLIGHTLY counter clockwise

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

lower flat beater.• Make adjustment with flat beater, so it just clearssurface of bowl.

NOTE: If you over adjust the screw, the bowl locklever may not lock into place.

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

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

• Make adjustments with flat beater, so it just clearssurface of bowl.

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

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

A

B


WARNING !



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Number of SpeedStirSpeed STIR For slow stirring, combining, mashing,

starting all mixing procedures. Use toadd 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 andcandies, start mashing potatoes or othervegetables, cut shortening into flour,mix thin or splashy batters, and mixand knead yeast dough. Use with CanOpener attachment.

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

shortening and to add sugar to eggwhites for meringues. Medium speed forcake mixes. Use with: Food Grinder,Rotor Slicer/Shredder, andFruit/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 Juicerattachment.

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

10 FAST WHIPPING For whipping small amounts of creamor egg whites. Use with Pasta Makerand Grain Mill attachments.

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

NOTE: The Speed Control Lever can be set between the speeds listed in the abovechart 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.

Speed Control Guide – 10 Speed Mixers



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Mixing Tips

Converting Your Recipefor 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 to yoursand then adapt your recipes to use theprocedures in the similar KitchenAid

recipes.For example, the "quick mix" method(sometimes referred to as the "dump"method) is ideal for simple cakes, suchas the Quick Yellow Cake and EasyWhite Cake included in this book. Thismethod calls for combining dryingredients with most or all liquid

ingredients in one step.More elaborate cakes, such as CaramelWalnut Banana Torte, should beprepared using the traditional cakemixing method. With this method, sugarand the shortening, butter or margarineare thoroughly mixed (creamed) beforeother ingredients are added.

For all cakes, mixing times may changebecause your KitchenAid® mixer worksmore quickly than other mixers. Ingeneral, mixing a cake with theKitchenAid® mixer will take about half the time called for in most cake recipes.

To help determine the ideal mixingtime, observe the batter or dough and

mix only until it has the desiredappearance described in your recipe,such as "smooth and creamy."

To select the best mixing speeds, usethe Speed Control Guide on pages 14,18.

Adding IngredientsAlways add ingredients as close to sideof bowl as possible, not directly intomoving beater. The Pouring Shield canbe used to simplify adding ingredients.

NOTE: If ingredients in very bottom of bowl are not thoroughly mixed, then thebeater is not far enough into the bowl.

See "Beater to Bowl Clearance,"page 12.

Cake MixesWhen preparing packaged cake mixes,use Speed 2 for low speed, Speed 4 formedium speed, and Speed 6 for highspeed. For best results, mix for the timestated on the package directions.

Adding Nuts, Raisins orCandied FruitsFollow individual recipes for guidelineson including these ingredients. Ingeneral, solid materials should befolded in the last few seconds of mixingon Stir Speed. The batter should bethick enough to prevent the fruit or nutsfrom sinking to the bottom of the panduring baking. Sticky fruits should bedusted with flour for better distributionin the batter.

Liquid MixturesMixtures containing large amounts of liquid ingredients should be mixed atlower speeds to avoid splashing.Increase speed only after mixture has

thickened.



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Place room temperature egg whites inclean, dry bowl. Attach bowl and wirewhip. To avoid splashing, gradually turnto designated speed and whip to desiredstage. See chart below.

AMOUNT SPEED1 egg white.........GRADUALLY to 102-4 egg whites..........GRADUALLY to 8

6 or moreegg whites..........GRADUALLY to 6

WHIPPING STAGESWith your KitchenAid® mixer, eggwhites whip quickly. So, watch carefullyto avoid overwhipping. This list tellsyou 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 wire whipis removed.

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

Stiff But Not DrySharp, stiff peaks form when wire whipis removed. Whites are uniform in colorand glisten.

Stiff and DrySharp, stiff peaks form when wire whipis removed. Whites are speckled anddull in appearance.

Egg Whites Whipped Cream

Pour 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 10

1 cup.......................GRADUALLY to 81 pint......................GRADUALLY to 8

WHIPPING STAGESWatch cream closely during whipping.Because your KitchenAid® mixer whipsso quickly, there are just a few secondsbetween whipping stages. Look for thesecharacteristics:

Begins To ThickenCream is thick and custard-like.

Holds Its ShapeCream forms soft peaks when wire whipis removed. Can be folded into otheringredients when making desserts andsauces.

Stiff Cream stands in stiff, sharp peaks whenwire whip is removed. Use for toppingon cakes or desserts, or filling for creampuffs.



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Attachments and Accessories

TO ATTACH1.Turn mixer off and unplug.

2. Loosen attachment knob by turning itcounterclockwise.3. Remove attachment hub cover.4. Insert attachment shaft housing into

attachment hub, making certain thatattachment power shaft fits intosquare attachment hub socket. It maybe necessary to rotate attachmentback and forth. When attachment isin proper position, the pin on theattachment will fit into the notch onthe hub rim.

5. Tighten attachment knob by turningclockwise until attachment iscompletely secured to mixer.

6.Plug mixer in proper electricaloutlet.*

TO REMOVE1.Turn mixer off and unplug.

2. Loosen attachment knob by turning itcounterclockwise. Rotate attachmentslightly back and forth while pullingout.

3. Replace attachment hub cover.4. Tighten attachment knob by turning

it clockwise.

GENERAL INFORMATIONKitchenAid® attachments are designed to assure long life. The attachment powershaft and hub socket are of a square design, to eliminate any possibility of slippingduring the transmission of power to the attachment. The hub and shaft housing aretapered to assure a snug fit, even after prolonged use and wear. KitchenAid®

attachments require no extra power unit to operate them; the power unit is built in.

‡Not part of mixer.

General Instructions

®

Hub

AttachmentHub Socket

Attachment

Knob

Notch Pin

Attachment ShaftHousing

AttachmentPower Shaft‡

* See page 6.

(Attachments not NSF Approved for KSMC50SWH)



18

Number of Speed

StirSpeed STIR For slow stirring, combining, mashing,

starting all mixing procedures.1 SLOW MIXING For slow beating, mashing and kneading

yeast doughs.

2 MIXING, For mixing cookie and cake batters.BEATING

3 BEATING, For beating, creaming and medium fastCREAMING whipping.

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

5 FAST WHIPPING For whipping small amounts of heavycream or egg whites.

Do not exceed Speed 1 when preparing yeast doughs as this may causedamage to the mixer.

Speed Control Guide – Commercial MixersSolid State Speed Control

Off Stir 1 2 3 4 5

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19

ķĸAPPETIZERS, ENTREES,AND VEGETABLES



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ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑCRABMEAT DIP

20

1 package (8 oz.) light cream cheese 1 cup reduced-fat cottage

cheese 1 ⁄ 4 cup reduced-calorie

mayonnaise 1 can (6 1 ⁄ 2 oz.) crabmeat,

flaked 1 tablespoon lemon juice 3 tablespoons chopped

green onions 1 ⁄ 2 teaspoon garlic salt 3 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 about1 minute, or until well blended. Stop and scrapebowl. Add all remaining ingredients. Turn toSpeed 6 and beat about 1 minute, or until allingredients are combined.

Refrigerate until well chilled. Serve with assorted

crackers 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 li ght cream cheese

1 ⁄ 2 cup marshmal low cream

1 can (8 oz.) crushed pineapple, well drained

2 teaspoons grated orange 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.

Yield: 12 servings (2 tablespoons per serving).

Per serving: About 61 cal, 1 g pro, 11 g carb,2 g fat, 3 mg chol, 58 mg sod.

ORANGE-PINEAPPLE MARSHMALLOW DIPሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑ



1 package (8 oz.) light cream cheese 1 ⁄ 2 cup shredded hot

pepper Monterey Jack cheese

1 ⁄ 4 cup bean or black bean dip

1 ⁄ 2 cup thick and chunky salsa

1 ⁄ 2 cup chopped green onions

1 ⁄ 4 cup sliced pitted ripe olives

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 Monterey Jack cheese. Turn to Speed 2 and mix about30 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 with onions

and olives. Refrigerate until ready to serve. Servewith tortilla chips, if desired.

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


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ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑLAYERED MEXICAN DIP

21

1 cup shredded sharp Cheddar cheese

1 cup shredded Swiss cheese

1 package (8 oz.) light cream cheese

2 tablespoons chopped fresh chives

2 teaspoons Worcestershi re sauce

1 ⁄ 4 teaspoon paprika 1 ⁄ 2 teaspoon garlic powder 1 ⁄ 4 cup finely chopped

pecans

Place all ingredients, except pecans, in mixer bowl.Attach bowl and flat beater to mixer. Turn to Speed4 and beat about 1 minute, or until well blended.

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.

Yield: 24 servings (2 tablespoons per serving).


NUTTY CHEESE BALLሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑ



1 baguette loaf, cut into 1 ⁄ 2 -inch slices 2 teaspoons margarine or

butter 1 ⁄ 2 cup finely chopped

onion 1 clove garlic, minced 1 package (9 oz.) frozen

chopped spinach,thawed and squeezed dry

1 package (8 oz.) light cream cheese

1 ⁄ 4 cup roasted red peppers 1 ⁄ 2 cup shredded

Cheddar cheese

ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑSPINACH AND CHEESE CROSTINI

22

Place baguette slices on baking sheet. Bake at375°F for 4 to 6 minutes, or until toasted. Set aside.

Melt margarine 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 and mix about30 seconds. Add spinach mixture. Turn to Speed 2and mix about 30 seconds. Add red peppers. Turnto Speed 2 and mix about 30 seconds. Spreadspinach mixture on toasted baguette slices. Topeach slice with about 1 teaspoon Cheddar cheese.Bake at 375°F for 5 to 8 minutes, or untilthoroughly heated and cheese is melted. Servewarm.

Yield: 12 servings (2 crostini per serving).


1 ⁄ 4 cup fat-free egg substi tute or 1 egg

1 ⁄ 3 cup fresh bread crumbs 1 ⁄ 2 teaspoon chil i powder 1 ⁄ 4 teaspoon garl ic powder 1 ⁄ 8 teaspoon cayenne

pepper 1 pound ground turkey 1 ⁄ 2 cup thick and chunky

salsa 1 ⁄ 2 cup chi l i sauce 1 ⁄ 2 cup water

MEATBALLS WITH SALSAሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑ

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. Spray12-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).




ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑMUSHROOM-ONION TARTLETS

23

4 oz. light cream cheese 3 tablespoons margarine or butter, divided

3 ⁄ 4 cup plus 1 teaspoon al l–purpose fl our

8 oz. fresh mushrooms,coarsely chopped

1 ⁄ 2 cup chopped green onions

1 ⁄ 4 cup fat-free egg substi tute or 1 egg

1 ⁄ 4 teaspoon dried thyme leaves

1 ⁄ 2 cup shredded Swiss cheese

Place cream cheese and 2 tablespoons margarine inmixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute. Stop andscrape bowl. Add 3 ⁄ 4 cup flour. Turn to Speed 2 andmix about 1 minute, or until well blended. Formmixture into a ball. Wrap in waxed paper and chill1 hour.

Melt remaining 1 tablespoon margarine in 10-inch

skillet over medium heat. Add mushrooms andonions. Cook and stir until tender. Remove fromheat; cool slightly.

Divide chilled dough into 24 pieces. Press eachpiece into miniature muffin cups (greased, if desired).

Place egg substitute, remaining 1 teaspoon flour,and thyme in clean mixer bowl. Attach bowl and flatbeater to mixer. Turn to Speed 6 and beat about30 seconds. Stir in cheese and cooled mushroommixture. Spoon into pastry–lined cups. Bake at375°F for 15 to 20 minutes, or until puffed andgolden brown. Serve warm.

Yield: 12 servings (2 tartlets per serving).

Per serving: About 98 cal, 4 g pro, 8 g carb, 6 g fat,

8 mg chol, 167 mg sod.



8 small new red potatoes,boiled in skins 1 ⁄ 4 cup reduced-fat sour

cream 1 tablespoon margarine

or butter, melted 1 ⁄ 4 teaspoon garlic salt 1 ⁄ 4 teaspoon dri ed thyme

leaves 1 ⁄ 4 cup finely chopped

green onions 1 ⁄ 4 cup fi nely shredded

Cheddar cheese Paprika, i f desired

ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑSTUFFED NEW POTATOES

24

Cut potatoes in half. Scoop out insides of potatoes,leaving1 ⁄ 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 and scrapebowl. Turn to Speed 2 and mix about 30 seconds. Turn to Stir Speed and add onions, mixing just untilblended.

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 ismelted. Serve warm.

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


2 medium sweet potatoes,cooked and peeled

1 ⁄ 2 cup low-fat milk 1 ⁄ 3 cup sugar 1 ⁄ 2 cup fat-free egg

substi tute or 2 eggs 2 tablespoons margarine

or butter 1 ⁄ 2 teaspoon nutmeg 1 ⁄ 2 teaspoon cinnamon

Crunchy PralineTopping

2 tablespoons margarine or butter, melted

3 ⁄ 4 cup corn flakes 1 ⁄ 4 cup chopped walnuts or

pecans 1 ⁄ 4 cup fi rmly packed

brown sugar

Place potatoes in mixer bowl. Attach bowl and flatbeater to mixer. Turn to Speed 2 and mix about

30 seconds. Add milk, sugar, egg substitute,2 tablespoons margarine, nutmeg, and cinnamon. Turn to Speed 4 and beat about 1 minute. Spreadmixture in greased 9-inch pie plate. Bake at 400°Ffor 20 minutes, or until set. Meanwhile, clean bowland 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. Bake10 minutes longer.

Yield: 6 servings.


SWEET POTATO PUFFሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑ



ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑMASHED POTATOES

25

5 large potatoes, peeled,cut into 1-inch pieces,and boiled

1 ⁄ 2 cup low-fat milk,heated

2 tablespoons margarine or butter

1 teaspoon salt 1 ⁄ 8 teaspoon black pepper

Warm mixer bowl and flat beater with hot water;dry. Place hot potatoes in bowl. Attach bowl and flatbeater to mixer. Gradually turn to Speed 2 and mixabout 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 flat

beater for wire whip. Turn to Speed 10 and whip2 to 3 minutes.

Yield: 6 servings.


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 PotatoesSubstitute1 ⁄ 4 cup reduced-fat sour cream for 1 ⁄ 4 cupmilk. Add 2 tablespoons chopped fresh chives.




ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑHERBED WHIPPED SQUASH

26

1 large butternut squash,baked (about 3 cups cooked)

1 ⁄ 4 cup margarine or butter, melted

1 ⁄ 2 teaspoon dried tarragon leaves

1 ⁄ 8 teaspoon sal t 1 ⁄ 8 teaspoon black pepper

Scoop cooked squash out of shell and place in mixerbowl. Attach bowl and wire whip to mixer. Turn toSpeed 4 and beat about 30 seconds. Turn to Speed2. Add all remaining ingredients and mix about30 seconds. Turn to Speed 4 and beat about2 minutes.

Yield: 6 servings.


2 cups fat-free egg substi tute or 8 eggs

1 ⁄ 4 cup low-fat milk

1 tablespoon oil 1 ⁄ 2 medium red bell pepper, chopped

4 green onions, sliced 1 can (16 oz.) black

beans, rinsed and drained

1 cup shredded Monterey Jack cheese

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 about1 minute, or until slightly tender. Stir in beans.Cook about 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 2 minutes,or until top is set but still shiny. Sprinkle withcheese. Cook, covered, about 1 minute, or untilcheese melts.

Yield: 6 servings.


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

BLACK BEAN FRITTATAሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑ



ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑGARDEN QUICHE

27

KitchenAid Baked Pastry Shell (see page 51)

1 tablespoon oil 1 small onion, chopped 1 medium green bell

pepper, chopped 8 oz. sliced fresh

mushrooms 1 1 ⁄ 2 cups fat-free egg

substitute 1 ⁄ 3 cup low-fat mil k 1 tablespoon chopped

fresh parsley 1 teaspoon salt 5 drops hot pepper sauce 1 cup (4 oz.) reduced-fat

shredded Swiss cheese

Follow procedure for Baked Pastry Shell. Cool10 minutes. Reduce oven temperature to 350°F.

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 egg substitute, milk, parsley, salt, and hotpepper sauce in mixer bowl. Attach bowl and wirewhip to mixer. Turn to Speed 2 and mix about1 minute.

Sprinkle half of cheese in pastry shell. Top withvegetables. Pour egg substitute mixture overvegetables. Top with remaining cheese. Bake at350°F for 30 to 35 minutes, or until knife insertedin center comes out clean. Let stand 5 minutesbefore serving.

Yield: 8 servings.

Per serving (filling and crust): About 227 cal,10 g pro, 19 g carb, 12 g fat, 8 mg chol, 636 mg sod.

1 ⁄ 2 cup fat-free egg substi tute or 2 eggs

1 container (15 oz.) no-fat ri cotta cheese

2 cups shredded part- skim mozzarella cheese

1 ⁄ 4 cup grated Parmesan cheese

2 teaspoons dried parsley leaves 2 teaspoons no-salt herb

and garl ic seasoning 24 jumbo pasta shells,

cooked and drained 2 cups prepared

Marinara 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 baking

pan. 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 SHELLSሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑ



28

ķĸCAKES AND FROSTINGS



2 1

⁄ 4 cups al l-purpose flour 1 1 ⁄ 3 cups sugar 3 teaspoons baking

powder 1 ⁄ 2 teaspoon sal t 1 ⁄ 2 cup shortening 1 cup low-fat milk 1 teaspoon vanil la 2 eggs

ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑQUICK YELLOW CAKE

29

Combine dry ingredients in mixer bowl. Addshortening, milk, and vanilla. Attach bowl and flatbeater to mixer. Turn to Speed 2 and mix about1 minute. Stop and scrape bowl. Add eggs. Turn toSpeed 2 and mix about 30 seconds. Stop and scrapebowl. Turn to Speed 6 and beat about 1 minute.

Pour batter into two greased and floured 8- or9-inch round baking pans. Bake at 350°F for 30 to

35 minutes, or until toothpick inserted in centercomes out clean. Cool 10 minutes. Remove frompans. Cool completely on wire rack. Frost asdesired.



2 cups all -purpose flour 1 1 ⁄ 2 cups sugar 3 teaspoons baking

powder 1 ⁄ 2 teaspoon sal t 1 ⁄ 2 cup shortening 1 cup low-fat milk 1 teaspoon vanil la 4 egg whites

Combine dry ingredients in mixer bowl. Addshortening, milk, and vanilla. Attach bowl and flatbeater to mixer. Turn to Speed 2 and mix about1 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 floured8- 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 asdesired.



EASY WHITE CAKEሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑ



ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑCARAMEL WALNUT BANANA TORTE

30

Topping1 cup firmly packed brown sugar

1 ⁄ 2 cup margarine or butter 1 ⁄ 4 cup cream 1 cup chopped walnuts

Cake

1 1 ⁄ 2 cups sugar 1 ⁄ 2 cup margarine or

butter, softened 1 cup (2 medium)

mashed ripe banana 1 teaspoon vanil la 3 eggs

2 1 ⁄ 2 cups al l-purpose flour 1 1 ⁄ 4 teapoons baking

powder 1 teaspoon baking soda 1 ⁄ 2 teaspoon sal t 3 ⁄ 4 cup buttermilk

Filling1 ⁄ 2 cup sugar 3 tablespoons all-purpose

flour 1 ⁄ 4 teaspoon sal t 1 cup low-fat milk 1 egg, beaten 1 teaspoon vanil la 1 tablespoon margarine

or butter 2 medium bananas,

thinly sliced

1 ⁄ 2 cup cream, whipped

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

To make Cake, place sugar and margarine in mixerbowl. Attach bowl and flat beater to mixer. Turn toSpeed 2 and mix about 30 seconds. Stop and scrape

bowl. Add banana and vanilla. Turn to Speed 2 andmix about 30 seconds. Continuing on Speed 2, addeggs, one at a time, mixing about 15 seconds aftereach addition. Stop and scrape bowl.

Combine flour, baking powder, baking soda, and saltin small bowl. Add half of flour mixture to sugarmixture in mixer bowl. Turn to Speed 2 and mixabout 30 seconds. Add buttermilk and remainingflour mixture. Gradually turn to Speed 6 and beatabout 30 seconds. Spread batter evenly over nutmixture in pans. Bake at 350°F for 25 to30 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, stirring constantly.Stir about 1 ⁄ 4 cup hot mixture into beaten egg inseparate bowl. Pour egg mixture into saucepan. Cookuntil mixture is bubbly, stirring constantly. Removefrom heat. Stir in vanilla and margarine. Cool slightly.Refrigerate 1 hour while cake is cooling.

To assemble torte, place one cake layer, nut side up,on large plate. Spread with half of Filling. Arrange

half of banana slices over Filling. Top with secondlayer, nut side up. Spread with remaining Filling andbanana slices. Top with remaining cake layer, nutside up. Top torte with whipped cream. Store inrefrigerator.





ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑANGEL FOOD CAKE

31

1 1

⁄ 4 cups al l-purpose flour 1 1 ⁄ 2 cups sugar, divided 1 1 ⁄ 2 cups egg whi tes (about

12 to 15 egg whi tes) 1 1 ⁄ 2 teaspoons cream of

tartar 1 ⁄ 4 teaspoon sal t 1 1 ⁄ 2 teaspoons vani l la or

1 ⁄ 2 teaspoon almond extract

Mix flour and1

⁄ 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 20 to 30 seconds, or until egg whites arefrothy.

Add cream of tartar, salt, and vanilla. Turn toSpeed 6 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 air

bubbles. 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.




ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑOLD-FASHIONED POUND CAKE

32

3 cups all -purpose flour 2 cups sugar 3 teaspoons baking

powder 1 ⁄ 2 teaspoon sal t 2 cups butter, softened 1 ⁄ 2 cup low-fat milk 1 teaspoon vanil la 1 teaspoon almond

extract 6 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, mixingabout 15 seconds after each addition. Turn to

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.

Per serving: About 419 cal, 5 g pro, 44 g carb,

25 g fat, 143 mg chol, 378 mg sod.



ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑDOUBLE CHOCOLATE POUND CAKE

33

3 cups all -purpose flour 2 cups sugar 1 ⁄ 2 cup unsweetened

Dutch-processed cocoa powder

3 teaspoons baking powder

1 ⁄ 2 teaspoon sal t 1 cup butter, softened

1 1

⁄ 4 cups low-fat milk 1 teaspoon vanil la 5 eggs

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, mixingabout 15 seconds after each addition. Turn toSpeed 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.

Chocolate Glaze2 squares (1 oz. each)

unsweetened chocolate 3 tablespoons margarine

or butter 1 cup powdered sugar 3 ⁄ 4 teaspoon vani l la 2 tablespoons hot water

Melt chocolate and margarine in small saucepanover low heat. Remove from heat. Stir in powdered

sugar and vanilla. Stir in water, 1 teaspoon at atime, until glaze is of desired consistency.

Yield: 16 servings.




ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑCHOCOLATE CAKE

34

2 cups all -purpose flour 1 1 ⁄ 3 cups sugar 1 teaspoon baking

powder 1 ⁄ 2 teaspoon baking soda 1 ⁄ 2 teaspoon sal t 1 ⁄ 2 cup shortening 1 cup low-fat milk 1 teaspoon vanil la

2 eggs 2 squares (1 oz. each)

unsweetened chocolate,melted

Combine dry ingredients in mixer bowl. Addshortening, milk, and vanilla. Attach bowl and flatbeater to mixer. Turn to Speed 2 and mix about1 minute. Stop and scrape bowl. Add eggs andchocolate. Turn to Speed 2 and mix about30 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 asdesired.





ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑSUNSHINE CHIFFON CAKE

35

2 cups all -purpose flour 1 1 ⁄ 2 cups sugar 1 tablespoon baking

powder 1 ⁄ 2 teaspoon sal t 3 ⁄ 4 cup cold water 1 ⁄ 2 cup oil 7 egg yolks, beaten 1 teaspoon vanil la

2 teaspoons grated lemon rind

7 egg whites 1 ⁄ 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. Turn to Speed 4 and beat about15 seconds. 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 toSpeed 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 and drizzle with Lemon Glaze.

Lemon Glaze1 cup powdered sugar 1 tablespoon margarine

or butter, softened

2-3 tablespoons lemon juice

Combine powdered sugar and margarine in smallbowl. Stir in lemon juice, 1 tablespoon at a time,until glaze is of desired consistency.

Yield: 16 servings.Per serving: About 256 cal, 4 g pro, 38 g carb,10 g fat, 93 mg chol, 152 mg sod.



ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑCHOCOLATE ALMOND BROWNIE CAKE

36

Cake7 squares (1 oz. each) semi-sweet chocolate

1 ⁄ 2 cup butter or margarine 3 eggs, separated 1 ⁄ 2 cup sugar 1 ⁄ 2 teaspoon almond

extract 2 tablespoons all-purpose

flour

Glaze1 square (1 oz.) semi-

sweet chocolate 1 teaspoon shortening

Topping1 ⁄ 2 cup cream 1 tablespoon powdered

sugar 1 ⁄ 4 teaspoon almond

extract 2 tablespoons sliced

almonds

To make Cake, melt chocolate and butter in mediumsaucepan over low heat, stirring constantly. Removefrom heat; cool slightly.

Place egg whites in mixer bowl. Attach bowl andwire whip to mixer. Turn to Speed 8 and whip 1 to2 minutes, or until stiff peaks form. Place egg whitesin another bowl. Clean mixer bowl and wire whip.

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. Stop andscrape bowl. Turn to Speed 4 and add egg yolks,one at a time, beating about 30 seconds after eachaddition. Continuing on Speed 4, add flour and beatabout 15 seconds. Gently fold in egg whites withspatula. Spoon batter into 8-inch springform panthat has been greased and floured on the bottom

only. Bake at 375°F for 20 to 25 minutes, or untilset in center. Cool completely on wire rack beforeglazing. Clean mixer bowl.

To make Glaze, melt chocolate and shortening insmall saucepan over low heat. 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 30 to

60 seconds, or until stiff peaks form. Pipe or spoonwhipped cream in ring over top of cake. Sprinklewith almonds. Store in refrigerator.

Yield: 16 servings.




1 1

⁄ 2 cups al l-purpose flour 1 cup whole wheat flour

1 1 ⁄ 2 cups sugar 1 teaspoon baking

powder 1 teaspoon baking soda 1 ⁄ 2 teapoon sal t 1 1 ⁄ 2 teaspoons cinnamon 1 ⁄ 2 teaspoon nutmeg

1 1 ⁄ 2 cups applesauce 1 ⁄ 2 cup margarine or

butter, melted 2 eggs 1 cup chopped, peeled

apple 1 ⁄ 2 cup chopped walnuts

Caramel Creme Frosting, i f desired (see

page 39)

Combine 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, or

until toothpick inserted in center comes out clean.Cool completely on wire rack. Frost with CaramelCreme Frosting, if desired.



ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑAPPLESAUCE CAKE

37

2 1 ⁄ 4 cups al l-purpose flour 1 cup firmly packed

brown sugar 1 ⁄ 2 cup sugar

1 teaspoon baking soda 1 ⁄ 2 teaspoon sal t 1 teaspoon cinnamon 1 ⁄ 2 teaspoon cloves 1 ⁄ 2 teaspoon nutmeg 1 cup buttermilk 1 ⁄ 2 cup shortening 1 teaspoon vanil la 3 eggs 1 ⁄ 2 cup rai sins

Orange Cream Cheese Frosting, i f desired (see page 40)

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 to

Speed 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.

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


SPICE CAKEሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑ



1 cup butter, softened 2 tablespoons light corn

syrup 4 cups powdered sugar 2 squares (1 oz. each)

unsweetened chocolate,melted

ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑCHOCOLATE FROSTING

38

Place butter in mixer bowl. Attach bowl and flatbeater to mixer. Turn to Speed 4 and beat about11 ⁄ 2 minutes, or until creamy. Stop and scrape bowl.Add corn syrup. Turn to Speed 2 and mix well.Stop and 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 to

Speed 2. Slowly add melted chocolate and mixabout 11 ⁄ 2 minutes. Stop and scrape bowl. Turn toSpeed 4 and beat about 1 minute.



1 ⁄ 3 cup butter, softened 1 ⁄ 4 cup cream or

evaporated mi lk 1 teaspoon vanil la 1 ⁄ 4 teaspoon sal t 4 cups powdered sugar,

divided Low-fat mil k, if necessary

Place butter in mixer bowl. Attach bowl and flatbeater to mixer. Turn to Speed 4 and beat about1 minute, or until creamy. Stop and scrape bowl.Add cream, milk, vanilla, salt, and 1 cup powderedsugar. Turn to Stir Speed and mix about 30 seconds.Stop and scrape bowl. Turn to Speed 2 and mixabout 11 ⁄ 2 minutes, or until well blended. Stop andscrape 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 about1 minute, or until smooth.



BUTTERCREAM FROSTINGሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑ



ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑCARAMEL CREME FROSTING

39

1

⁄ 2 cup margarine or butter 1 cup firmly packed

brown sugar 1 ⁄ 4 cup low-fat mil k 1 cup miniature

marshmallows 2 cups powdered sugar 1 ⁄ 2 teaspoon vani l la

Melt margarine in medium saucepan. Add brownsugar and milk; mix. Heat to boiling. Cook about1 minute, stirring constantly. Remove from heat.Add marshmallows. Stir until marshmallows meltand mixture is smooth.

Place powdered sugar in mixer bowl. Add brownsugar mixture and vanilla. Attach bowl and flatbeater to mixer. Turn to Stir Speed and mix about

30 seconds. Turn to Speed 4 and beat about1 minute, or until smooth and creamy. Spread oncake while warm.



1 1 ⁄ 2 cups sugar 1 ⁄ 2 teaspoon cream of

tartar 1 ⁄ 2 teaspoon sal t 1 ⁄ 2 cup water 1 1 ⁄ 2 tablespoons light

corn syrup 2 egg whites

1 1 ⁄ 2 teaspoons vani l la

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 1 to11 ⁄ 2 minutes. Add vanilla and whip about 5 minuteslonger, or until frosting loses its gloss and stands instiff peaks. Frost cake immediately.



FLUFFY KITCHENAID FROSTINGሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑ



4 cups powdered sugar 1 package (8 oz.) light

cream cheese 1 teaspoon orange juice 1 ⁄ 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 Speed 4and beat about 2 minutes, or until smooth andcreamy.



ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑORANGE CREAM CHEESE FROSTING

40



41

ķĸCOOKIES, BARS, AND CANDIES



ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑCREAMY NO-COOK MINTS

42

3 ounces li ght cream cheese 1 ⁄ 4 teaspoon mint fl avori ng 2 drops green food color

or color of choice 4 1 ⁄ 4 -4 1 ⁄ 2 cups powdered sugar

Superfine 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 out

onto waxed paper covered with superfine sugar.Repeat until all mixture is used. OR: Shape mixtureinto3 ⁄ 4-inch balls, using about 1 teaspoon for eachball. Roll in superfine sugar. Place on waxed papercovered with superfine sugar. Flatten slightly withthumb to form1 ⁄ 4-inch thick patties. If desired, pressback of fork lightly on patties to form ridges.

Store mints, tightly covered, in refrigerator. Mints

also freeze well. Yield: 42 servings (2 candies per serving).




ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑCHOCOLATE FUDGE

43

Butter 2 cups sugar 1 ⁄ 8 teaspoon sal t 3 ⁄ 4 cup evaporated milk 1 teaspoon light corn

syrup 2 squares (1 oz. each)

unsweetened chocolate 2 tablespoons margarine

or butter 1 teaspoon vanil la 1 ⁄ 2 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 margarine withoutstirring. Cool to lukewarm (110°F). Stir in vanilla.Pour into mixer bowl.

Attach bowl and flat beater to mixer. Turn to Speed2 and mix about 8 minutes, or until fudge stiffensand loses its gloss. Quickly turn to Stir Speed andadd walnuts, mixing just until blended. Spread inbuttered 9x9x2-inch baking pan. Cool at roomtemperature. Cut into 1-inch squares when firm.

Yield: 64 servings (1 square per serving).


3 cups sugar 3 ⁄ 4 cup light corn syrup 1 ⁄ 2 cup water

2 egg whites 1 teaspoon almond extract

1 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 stand

until temperature drops to 220°F, without stirring.Place egg whites in mixer bowl. Attach bowl andwire whip to mixer. Turn to Speed 8 and whip about1 minute, or until soft peaks form. Gradually addsyrup in a fine stream and whip about 21 ⁄ 2 minuteslonger.

Turn to Speed 4. Add almond extract and whip20 to 25 minutes, or until mixture starts to become

dry. Turn to Stir Speed and add walnuts, mixing justuntil blended.

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

Yield: 20 servings (2 pieces per serving).

Per serving: About 192 cal, 2 g pro, 40 g carb,

4 g fat, 0 mg chol, 15 mg sod.

DIVINITYሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑ



ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑCHOCOLATE CHIP COOKIES

44

1 cup sugar 1 cup firmly packed

brown sugar 1 cup margarine or

butter, softened 2 eggs

1 1 ⁄ 2 teaspoons vani l la 1 teaspoon baking soda 1 teaspoon salt

3 cups all -purpose flour 12 ounces semi-sweet

chocolate chips

Place sugar, brown sugar, margarine, eggs, andvanilla 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 30 seconds. Stop and scrape bowl.

Turn to Stir Speed. Gradually add baking soda, salt,and flour to sugar mixture and mix about 2 minutes. Turn to Speed 2 and mix about 30 seconds. Turn to

Stir Speed and add chocolate chips, mixing about15 seconds.

Drop by rounded teaspoonfuls onto greased bakingsheets, about 2 inches apart. Bake at 375°F for10 to 12 minutes. Remove from baking sheetsimmediately and cool on wire racks.

Yield: 54 servings (1 cookie per serving).


VARIATIONS2 cups raisins, coconut, or chopped walnuts may besubstituted for chocolate chips.



ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑMACADAMIA CHOCOLATE CHUNK COOKIES

45

1 cup firmly packed brown sugar 3 ⁄ 4 cup sugar 1 cup margarine or

butter, softened 2 teaspoons vanill a 2 eggs

2 1 ⁄ 4 cups al l-purpose flour,divided

1

⁄ 2 cup unsweetened cocoa powder 1 teaspoon baking soda 1 ⁄ 2 teaspoon sal t 1 package (8 oz.) semi-

sweet baking chocolate,cut into small chunks

1 jar (3 1 ⁄ 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 mix

about 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 for12 to 13 minutes, or until edges are set. DO NOTOVERBAKE. Cool on baking sheets about

1 minute. Remove to wire racks and coolcompletely.





ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑSUGAR COOKIES

46

1 cup margarine or butter, softened 1 teaspoon vanil la 3 ⁄ 4 cup sugar 2 eggs, beaten 1 teaspoon cream of

tartar 1 ⁄ 2 teaspoon baking soda 1 ⁄ 4 teaspoon nutmeg 1

⁄ 4 teaspoon sal t 2 cups all -purpose flour

Sugar

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 about11 ⁄ 2 minutes longer. Add eggs and beat about30 seconds. Stop and scrape bowl.

Turn to Stir Speed. Gradually add cream of tartar,baking soda, nutmeg, salt, and flour to sugar

mixture. 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.





ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑPEANUT BUTTER COOKIES

47

1

⁄ 2 cup peanut butter 1 ⁄ 2 cup margarine or butter, softened

1 ⁄ 2 cup sugar 1 ⁄ 2 cup fi rmly packed

brown sugar 1 egg 1 ⁄ 2 teaspoon vani l la 1 ⁄ 2 teaspoon baking soda 1

⁄ 4 teaspoon sal t 1 1 ⁄ 4 cups al l-purpose flour

Place peanut butter and margarine in mixer bowl.Attach bowl and flat beater to mixer. Turn toSpeed 6 and beat about 1 minute, or until mixture issmooth. Stop and scrape bowl. Add sugar, brownsugar, egg, and vanilla. Turn to Speed 4 and beatabout 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 about30 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 immediately andcool on wire racks.





ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑLEMON CREAM CHEESE BARS

48

Crust2 cups all -purpose flour 1 ⁄ 2 cup powdered sugar 2 sticks (1 cup) chil led

light margarine, cut into chunks

Cream Cheese Filling

1 package (8 oz.) light cream cheese 1 ⁄ 2 cup powdered sugar 2 tablespoons flour 1 ⁄ 2 cup fat-free egg

substi tute or 2 eggs 1 teaspoon vanil la

Lemon Filling1 cup fat-free egg substi tute or 4 eggs

2 cups sugar 1 ⁄ 4 cup al l-purpose flour 1 teaspoon grated lemon

peel 1 ⁄ 4 cup lemon juice

Powdered sugar, i f

desired

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 for14 to 16 minutes, or until set. (Check Crust after10 minutes and prick with fork if it puffs up duringbaking.) 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 layer. Bake at 350°F for 14 to16 minutes, or until filling is set. (Filling may puff up during baking but will fall when removed from

oven.) Sprinkle with powdered sugar, if desired.Cool completely in pan.

Yield: 48 servings (48 bars).




ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑBUTTER-NUT SHORTBREAD BARS

49

1 cup butter or margarine, softened 1 cup firmly packed

brown sugar 2 cups all -purpose flour 1 teaspoon baking

powder 1 ⁄ 2 teaspoon sal t 2 egg whites

1 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 much as

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).


1 cup margarine or butter, softened

4 squares (1 oz. each) unsweetened chocolate

2 cups sugar

1 teaspoon vanil la 3 eggs 1 cup all -purpose flour 1 ⁄ 2 teaspoon sal t 1 cup chopped walnuts or

pecans

Melt 1 ⁄ 2 cup margarine and chocolate in smallsaucepan over low heat; cool. Place remaining1 ⁄ 2 cupmargarine, sugar, and vanilla in mixer bowl. Attachbowl and flat beater to mixer. Turn to Speed 2 andmix about 30 seconds. Turn to Speed 6 and beatabout 2 minutes. Turn to Speed 4. Add eggs, one ata 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).


FUDGE BROWNIESሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑ



50

ķĸPIES AND DESSERTS



ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑKITCHENAID PIE PASTRY

51

2 1

⁄ 4 cups al l-purpose flour 3 ⁄ 4 teaspoon sal t 1 ⁄ 2 cup shortening, well

chilled 2 tablespoons margarine

or butter, well chil led 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 margarineinto pieces and add to flour mixture. Turn to StirSpeed and mix 30 to 45 seconds, or until shorteningparticles are size of small peas.

Continuing on Stir Speed, add water, 1 tablespoon ata time, mixing until all particles are moistened anddough 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 into8- or 9-inch pie plate and unfold, pressing firmlyagainst bottom and sides. Continue with one of the

procedures 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 of pie 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 as

directed.For Baked Pastry Shell: Fold edge under. Crimp,as desired. Prick sides and bottom with fork. Bakeat 450°F for 8 to 10 minutes, or until lightlybrowned. Cool completely on wire rack and fill.

Alternate Method for Baked Pastry Shell:Fold edge under. Crimp, as desired. Line shell withfoil. Fill with pie weights or dried beans. Bake at

450°F for 10 to 12 minutes, or until edges arelightly browned. 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.



ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑAPPLE PIE

52

1 cup sugar 2 tablespoons all-purpose

flour 1 teaspoon cinnamon 1 ⁄ 8 teaspoon nutmeg 1 ⁄ 8 teaspoon sal t

6-8 medium tart cooking apples, peeled, cored,and thinly sliced

2 tablespoons margarine or butter KitchenAid Pie Pastry for Two-crust Pie (see page 51)

Combine sugar, flour, cinnamon, nutmeg, and salt inlarge 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.


Filling3 ⁄ 4 cup fi rmly packed

brown sugar 3 tablespoons all-purpose

flour 1 ⁄ 8 teaspoon sal t 1 ⁄ 8 teaspoon nutmeg

Dash cloves 2 tablespoons lemon juice

6-8 medium pears, peeled,cored, and thinly sliced

Topping1 cup all -purpose flour 2 tablespoons sugar 1 teaspoon baking

powder 1 ⁄ 2 teaspoon baking soda 1 ⁄ 2 cup buttermilk 3 tablespoons margarine

or butter, melted 1 tablespoon sugar, if

desired Light 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. Attach bowland flat beater to mixer. Turn to Stir Speed and mixabout 30 seconds. Add buttermilk and meltedmargarine. Continuing on Stir Speed, mix about30 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.

Yield: 8 to 10 servings.Per serving: About 276 cal, 3 g pro, 57 g carb,5 g fat, 1 mg chol, 219 mg sod.

COUNTRY PEAR COBBLERሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑ



ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑVANILLA CREAM PIE

53

1

⁄ 2 cup sugar 6 tablespoons all-purpose

flour 1 ⁄ 4 teaspoon sal t 2 1 ⁄ 2 cups low-fat milk 3 egg yolks 1 tablespoon margarine

or butter 1 teaspoon vanil la

Ki tchenAid Baked Pastry Shell (see page 51)

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 about1 minute. Slowly stir small amount of milk mixture

into 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

tartar 1 ⁄ 8 teaspoon sal t

3 egg whites 1 ⁄ 2 cup sugar

Place cream of tartar, salt, and egg whites in mixerbowl. Attach bowl and wire whip to mixer.Gradually turn to Speed 8 and whip about 1 minute,or until soft peaks form. Turn to Speed 4. Gradually

add sugar and whip about 1 minute, 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.



ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑVANILLA CREAM PIE

54

VARIATIONSChocolate Cream PieAdd 2 squares (1 oz. each) melted, unsweetenedchocolate to filling along with margarine andvanilla. Proceed as directed above.


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


Coconut Cream PieAdd 1 ⁄ 2 cup flaked coconut to filling before adding topastry shell. Before baking, sprinkle1 ⁄ 4 cup flaked

coconut on meringue. Proceed as directed above.


CONTINUED



1 can (16 oz.) pumpkin 3 ⁄ 4 cup fi rmly packed brown sugar

3 ⁄ 4 cup fat-free egg substi tute or 3 eggs

1 teaspoon cinnamon 1 ⁄ 2 teaspoon ginger 1 ⁄ 2 teaspoon sal t 1 ⁄ 4 teaspoon cloves

1 1

⁄ 4 cups low-fat milk KitchenAid Pie Pastry for One-crust Pie (see page 51)

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. Exchange flat beater for wirewhip. Turn to Speed 2. Slowly add milk and mixabout 1 minute.

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.


ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑ TAWNY PUMPKIN PIE

56



57

ķĸ YEAST BREADS AND QUICK BREADS



ķ℀ĸ

58

"Rapid Mix" describes a bread bakingmethod that calls for dry yeast to bemixed with other dry ingredients beforeliquid is added. In contrast, thetraditional method is to dissolve yeast inwarm water.1. Place all dry ingredients including

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

2. Attach bowl and dough hook. Lock41 ⁄ 2 quart mixer head or raise 5 quartmixer bowl. Turn to Speed 2 and mixabout 15 seconds, or until ingredientsare 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 slow downmixing process.

4. Continuing on Speed 2, gently addremaining flour, 1 ⁄ 2 cup at a time. SeeIllustration B. Mix until dough clingsto hook and cleans sides of bowl,about 2 minutes.

5. When dough clings to hook, kneadon Speed 2 for 2 minutes, or untildough is smooth and elastic. SeeIllustration C.

6. Unlock and raise head on 41 ⁄ 2

quartmixer or lower bowl on 5 quart mixerand remove dough from hook. Followdirections in recipe for rising,shaping and baking.

When using the traditional method toprepare a favorite recipe, dissolve yeastin warm water in warmed bowl. Addremaining liquids and dry ingredients,

except last 1 to 2 cups flour. Turn toSpeed 2 and mix about 1 minute, oruntil ingredients are thoroughly mixed.Proceed with Steps 4 through 6.Both methods work equally well forbread preparation. However, the "RapidMix" method may be a bit faster andeasier for new bread bakers. It isslightly more temperature tolerantbecause the yeast is mixed with dryingredients rather than with warmliquid.

General Instructions

For Making And Kneading Yeast Doughwith the Rapid Mix Method

ILLUSTRATION A

ILLUSTRATION B

ILLUSTRATION C

Ai d o sep h, M i c hi gan U S A

O f f S t i r 2 4 6 8 10

olid St at e Speed Cont r ol

i d sep h, M i c hi gan U S A

O f f S t i r 2 4 6 8 10

o id St at e Speed Cont r ol

Ai d sep h, M i c hi gan U S A

O f f S t i r 2 4 6 8 10

o id St at e Speed Cont r ol



59

ķ℀ĸ

Bread Making Tips

Making bread with a mixer is quitedifferent from making bread by hand. Therefore, it will take some practicebefore you are completely comfortablewith the new process. For yourconvenience, we offer these tips to helpyou become accustomed to breadmaking the KitchenAid way.

• Start out with an easy recipe, likeBasic White Bread, page 61, until youare familiar with using the doughhook.

• ALWAYS use the dough hook to mixand knead yeast doughs.

• NEVER exceed Speed 2 when using the dough hook.

• NEVER use recipes calling for morethan 8 cups all-purpose flour or6 cups whole wheat flour whenmaking dough with a 41 ⁄ 2 quart mixer.

• NEVER use recipes calling for morethan 10 cups all-purpose flour or6 cups whole wheat flour when

making dough with a 5 quart mixer.• Use a candy or other kitchen

thermometer to assure that liquids areat temperature specified in the recipe.Liquids at higher temperature can killyeast, while liquids at lowertemperatures will retard yeast growth.

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

• Allow bread to rise in a warm place,80°F to 85°F, free from draft, unlessotherwise specified in recipe.

• Here are some alternative risingmethods to use: (1) The bowlcontaining the dough can be placedon a wire rack over a pan of hot water.(2) The bowl can be placed on the top

rack of an unheated oven; put a panof hot water on the rack below. (3) Turn the oven to 400°F for 1 minute;then turn it off; place the bowl on thecenter rack of the oven and close thedoor.Cover bowl with waxed paper, if desired. Always cover with towel toretain warmth in the bowl and protect

the dough from drafts.• Recipe rising times may vary due to

temperature and humidity in yourkitchen. Dough has doubled in bulkwhen indentation remains after tips of 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, slowly addmore flour, about 1 ⁄ 2 cup at a time butNEVER exceed recommended flourcapacity. Knead after each addition

until flour is completely worked intodough. If too much flour is added, adry loaf will result.



ķ℀ĸ

60

• Some types of dough, especially thosemade with whole grain flours, may notform a ball on the hook. However, aslong as the hook comes in contactwith the dough, kneading will beaccomplished.

• Some large recipes and soft doughsmay occasionally climb over the

collar of the hook. This usuallyindicates that the dough is sticky andmore flour should be added. Thesooner all the flour is added, the lesslikely the dough will climb the hook.For such recipes, try starting with allbut the last cup of flour in the initialmixing process. Then add theremaining flour as quickly as

possible.• When done, yeast breads and rolls

should be deep golden brown in color.Other tests for doneness of breads are:Bread pulls away from the sides of pan, and tapping on the top of the loaf produces a hollow sound. Turn loavesand rolls onto racks immediately afterbaking to prevent sogginess.

Shaping A Loaf

Divide dough in half. On lightly flouredsurface, roll each half into a rectangle,approximately 9x14 inches. A rollingpin will smooth dough and remove gasbubbles.

Starting at a short end, roll dough

tightly. Pinch dough to seal seam.

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

Bread Making Tips



61

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1

⁄ 2 cup low-fat mil k 3 tablespoons sugar 2 teaspoons salt 3 tablespoons margarine

or butter 2 packages active dry

yeast 1 1 ⁄ 2 cups warm water

(105°F to 115°F)

5-6 cups all -purpose flour

Place milk, sugar, salt, and margarine in smallsaucepan. Heat over low heat until margarine meltsand sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl.Add lukewarm milk mixture and 41 ⁄ 2 cups flour.Attach bowl and dough hook to mixer. Turn toSpeed 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 60, and place ingreased 81 ⁄ 2x41 ⁄ 2x21 ⁄ 2-inch baking pan. Cover. Let risein warm place, free from draft, about 1 hour, or untildoubled in bulk.

Bake at 400°F for 30 minutes, or until goldenbrown. Remove from pans immediately and cool on

wire racks. Yield: 32 servings (16 slices per loaf).


Variations continued on next page.



ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑBASIC WHITE BREAD

62

VARIATIONSCinnamon BreadPrepare dough, divide, and roll out each half to arectangle, as directed on page 60. Mix together 1 ⁄ 2cup sugar and 2 teaspoons cinnamon in small bowl.Spread each rectangle with 1 tablespoon softenedmargarine or butter. Sprinkle with half of sugarmixture. Finish rolling and shaping loaves. Place inwell-greased 81 ⁄ 2x41 ⁄ 2x21 ⁄ 2-inch baking pans. Cover.

Let rise in warm place, free from draft, about 1hour, or until doubled in bulk. If desired, brush topswith beaten egg white. Bake at 375°F for 40 to 45minutes, or until golden brown. Remove from pansimmediately and cool on wire racks.

Yield: 32 servings (16 slices per loaf).


Sixty-Minute RollsIncrease yeast to 3 packages and sugar to 1 ⁄ 4 cup.Mix and knead dough as directed for Basic WhiteBread on page 61. Place in greased bowl, turning togrease top. Cover. Let rise in warm place, free fromdraft, about 15 minutes. Turn dough onto lightlyfloured surface. Shape as desired (see followingsuggestions). Cover. Let rise in slightly warm oven(90°F) about 15 minutes. Bake at 425°F for12 minutes, or until golden brown. Remove frompans immediately and cool on wire racks.

Curlicues: Divide dough in half and roll each half to 12x9-inch rectangle. Cut 12 equal strips about1 inch wide. Roll each strip tightly to form a coil,tucking ends underneath. Place on greased bakingsheets about 2 inches apart.

Cloverleafs: Divide dough into 24 equal pieces.Form each piece into a ball and place in greasedmuffin pan. With scissors, cut each ball in half,then quarters.

Yield: 24 servings (1 roll per serving).


CONTINUED



63

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1

⁄ 3 cup plus 1 tablespoon brown sugar 2 cups warm water

(105°F to 115°F) 2 packages active

dry yeast 5-6 cups whole wheat flour

3 ⁄ 4 cup powdered mi lk 2 teaspoons salt 1

⁄ 3 cup oil

Dissolve 1 tablespoon brown sugar in warm water insmall bowl. Add yeast and let mixture stand.

Place 4 cups flour, powdered milk, 1 ⁄ 3 cup brownsugar, and salt in mixer bowl. Attach bowl anddough hook to mixer. Turn to Speed 2 and mixabout 15 seconds. Continuing on Speed 2, graduallyadd yeast mixture and oil to flour mixture and mixabout 11 ⁄ 2 minutes longer. Stop and scrape bowl, if

necessary.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.

NOTE: Dough may not form a ball on hook.However, as long as hook comes in contact withdough, kneading will be accomplished. Do not addmore than the maximum amount of flour specified ora dry loaf will result.


Punch dough down and divide in half. Shape eachhalf into a loaf as directed on page 60. Place in

greased 81 ⁄ 2x41 ⁄ 2x21 ⁄ 2-inch baking pan. Cover. Let risein warm place, free from draft, about 1 hour, or untildoubled in bulk.

Bake at 400°F for 15 minutes. Reduce oventemperature to 350°F and bake 30 minutes longer.Remove from pans immediately and cool on wireracks.

Yield: 32 servings (16 slices per loaf).Per serving: About 112 cal, 4 g pro, 19 g carb,3 g fat, 2 mg chol, 146 mg sod.



ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑFRENCH BREAD

64

2 packages active dry yeast 2 1 ⁄ 2 cups warm water

(105°F to 115°F) 1 tablespoon salt 1 tablespoon margarine

or butter, melted 7 cups all -purpose flour 2 tablespoons cornmeal

1 egg white 1 tablespoon cold water

Dissolve yeast in warm water in warmed mixer bowl.Add salt, margarine, and flour. Attach bowl anddough hook to mixer. Turn to Speed 2 and mixabout 1 minute, or until well blended. Knead onSpeed 2 about 2 minutes longer. Dough will besticky.

Place dough in greased bowl, turning to grease top.Cover. Let rise in warm place, free from draft, about

1 hour, or until doubled in bulk.Punch dough down and divide in half. Roll eachhalf into 12x15-inch rectangle. Roll dough tightly,from longest side, tapering ends if desired. Placeloaves on greased baking sheets that have beendusted with cornmeal. Cover. Let rise in warmplace, free from draft, about 1 hour, or until doubledin bulk.

With sharp knife, make 4 diagonal cuts on top of each loaf. Bake at 450°F for 25 minutes. Removefrom oven. Beat egg white and water together with afork. Brush each loaf with egg mixture. Return tooven and bake 5 minutes longer. Remove frombaking sheets immediately and cool on wire racks.





65

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1 1

⁄ 2 cups water 1 ⁄ 2 cup honey 1 ⁄ 3 cup margarine or butter

5 1 ⁄ 2 -6 1 ⁄ 2 cups al l-purpose flour 1 cup quick cooking oats 2 teaspoons salt 2 packages active dry

yeast 2 eggs

1 egg white 1 tablespoon water

Oatmeal

Place water, honey, and margarine in smallsaucepan. Heat over low heat until mixture is verywarm (120°F to 130°F).

Place 5 cups flour, oats, salt, and yeast in mixerbowl. Attach bowl and dough hook to mixer. Turn toSpeed 2 and mix about 15 seconds. Continuing onSpeed 2, gradually add warm mixture to flourmixture and mix about 1 minute. Add eggs and mix

about 1 minute longer.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.


Punch dough down and divide in half. Shape eachhalf into a loaf as directed on page 60. Place ingreased 81 ⁄ 2x41 ⁄ 2x21 ⁄ 2-inch baking pan. Cover. Let risein warm place, free from draft, about 1 hour, or untildoubled in bulk.

Beat egg white and water together with a fork. Brushtops of loaves with mixture. Sprinkle with oatmeal.

Bake at 375°F for 40 minutes. Remove from pansimmediately and cool on wire racks.





ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑLIGHT RYE BREAD

66

1

⁄ 4 cup honey 1 ⁄ 4 cup light molasses 2 teaspoons salt 2 tablespoons margarine

or butter 2 tablespoons caraway

seed 1 cup boil ing water 2 packages active dry

yeast 3 ⁄ 4 cup warm water (105°F to 115°F)

2 cups rye flour 3 1 ⁄ 2 -4 cups all -purpose flour

Place honey, molasses, salt, margarine, carawayseed, and boiling water in small bowl. Stir untilhoney dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl.Add lukewarm honey mixture, rye flour, and 1 cupall-purpose flour. Attach bowl and dough hook tomixer. Turn to Speed 2 and mix about 1 minute, oruntil smooth.

Continuing on Speed 2, add remaining all-purposeflour, 1 ⁄ 2 cup at a time, and mix about 2 minutes, oruntil dough clings to hook and cleans sides of bowl.Knead on Speed 2 about 2 minutes longer.


Punch dough down and divide in half. Shape eachhalf into a round loaf. Place on greased bakingsheet. Cover. Let rise in warm place, free from draft,45 to 60 minutes, or until doubled in bulk.

Bake at 350°F for 30 to 45 minutes. Cover loaveswith aluminum foil for last 15 minutes if tops browntoo quickly. Remove from baking sheetsimmediately and cool on wire racks.





67

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2 packages active dry yeast 1 ⁄ 2 cup warm water

(105°F to 115°F) 4 tablespoons honey,

divided 2 cups large curd cottage

cheese 2 tablespoons grated

fresh onion 4 tablespoons margarine

or butter, softened 3 tablespoons dil l seed 3 teaspoons salt 1 ⁄ 2 teaspoon baking soda 2 eggs 1 cup whole wheat flour

3-3 1 ⁄ 2 cups al l-purpose flour

Dissolve yeast in warm water in warmed mixer bowl.Add 1 tablespoon honey and let stand 5 minutes.

Add cottage cheese, remaining 3 tablespoons honey,onion, margarine, dill seed, salt, and soda. Attachbowl and flat beater to mixer. Turn to Stir Speedand mix about 30 seconds. Add eggs. Turn to StirSpeed and mix about 15 seconds.

Add whole wheat flour and 2 cups all-purpose flour. Turn to Speed 2 and mix about 2 minutes, or untilcombined. Add remaining flour, a little at a time,and mix until dough forms a stiff batter. Stop andscrape bowl, if necessary. Continuing on Speed 2,mix about 2 minutes longer.

Cover. Let rise in warm place, free from draft, about1 hour, or until doubled in bulk.

Stir dough down. Place in two well-greased81 ⁄ 2x41 ⁄ 2x21 ⁄ 2-inch baking pans or two well-greased11 ⁄ 2- to 2-quart casseroles. Cover. Let rise in warmplace, free from draft, about 45 minutes, or untildoubled in bulk.

Bake at 350°F for 40 to 50 minutes. Remove frompans immediately and cool on wire racks.

Yield: 32 servings (16 slices per loaf).Per serving: About 98 cal, 4 g pro, 15 g carb,3 g fat, 15 mg chol, 298 mg sod.



ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑVEGETABLE CHEESE BREAD

68

2 packages active dry yeast 1 cup warm water

(105°F to 115°F) 2 cups whole wheat flour

3-3 1 ⁄ 2 cups al l-purpose flour 2 tablespoons sugar 2 teaspoons salt 2 tablespoons margarine

1 cup warm low-fat milk (105°F to 115°F) 1 ⁄ 4 cup chopped sun-dried

tomatoes 2 teaspoons instant

minced onion 2 teaspoons dried parsley

leaves 1 ⁄ 2 cup shredded sharp

Cheddar cheese

Dissolve yeast in warm water in small bowl. Setaside.

Combine whole wheat flour, 2 cups all-purposeflour, sugar, and salt in mixer bowl. Attach bowl anddough hook to mixer. Turn to Speed 2 and mixabout 30 seconds. Continuing on Speed 2, graduallyadd yeast mixture, margarine, and warm milk toflour mixture and mix about 11 ⁄ 2 minutes. Stop and

scrape bowl. Add tomatoes, onion, parsley, andcheese. Turn to Speed 2 and mix about 30 seconds.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.

Place dough in greased bowl, turning to grease top.Cover. Let rise in warm place, free from draft, about

1 hour, or until doubled in bulk.Punch dough down and divide in half. Shape eachhalf into a loaf as directed on page 60. Place inwell-greased 81 ⁄ 2x41 ⁄ 2x21 ⁄ 2-inch baking pans. Cover.Let rise in warm place, free from draft, 45 to 60minutes, or until doubled in bulk.

Bake at 375°F for 40 minutes. Remove from pansimmediately and cool on wire rack. (Loaves may

need to be released by running a knife around edgesof pans.)





69

2 cups all -purpose flour 1 cup rolled oats 1 cup sugar

1 1 ⁄ 2 teaspoons baking powder

1 ⁄ 2 teaspoon baking soda 1 ⁄ 4 teaspoon sal t 1 ⁄ 4 teaspoon al lspice 3 ⁄ 4 cup low-fat mil k 1 ⁄ 2 cup margarine or

butter, melted 1 tablespoon grated

orange peel 2 eggs

1 1 ⁄ 4 cups fresh or frozen blueberries (not thawed)

Combine dry ingredients in mixer bowl. Add milk,margarine, orange peel, and eggs. Attach bowl andflat beater to mixer. Turn to Stir Speed and mixabout 30 seconds. With spoon, gently stir inblueberries.

Spoon batter into 9x5x3-inch baking pan that hasbeen greased on the bottom only. Bake at 350°F for55 to 65 minutes, or until toothpick inserted in

center comes out clean. Cool in pan 10 minutes.Remove from pan and cool completely on wire rack.



ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑBLUEBERRY OAT BREAD

3 ⁄ 4 cup low-fat mil k 1 ⁄ 2 cup sugar 1 1 ⁄ 4 teaspoons sal t 1 ⁄ 2 cup margarine or butter 2 packages active dry

yeast 1

⁄ 3 cup warm water (105°F to 115°F) 3 eggs, room temperature

5 1 ⁄ 2 -6 1 ⁄ 2 cups al l-purpose flour

Place milk, sugar, salt, and margarine in smallsaucepan. Heat over low heat until margarine meltsand sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl.Add lukewarm milk mixture, eggs, and 5 cups flour.

Attach bowl and dough hook to mixer. Turn toSpeed 2 and mix about 2 minutes.

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.


Use dough for rolls (see page 70, Cinnamon SwirlRounds) or coffee cakes. Follow baking instructionsper roll or coffee cake recipe.

BASIC SWEET DOUGHሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑ



1 cup firmly packed brown sugar 1 cup sugar 1 ⁄ 2 cup margarine or

butter, softened 1 ⁄ 4 cup al l-purpose flour 1 1 ⁄ 2 tablespoons cinnamon 1 ⁄ 2 cup chopped walnuts or

pecans

1 recipe Basic Sweet Dough (see page 69)

ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑCINNAMON SWIRL ROUNDS

70

Place brown sugar, sugar, margarine, flour,cinnamon, and walnuts in mixer bowl. Attach bowland flat beater to mixer. Turn to Speed 2 and mixabout 1 minute.

Turn dough onto lightly floured surface. Roll doughto 10x24-inch rectangle. Spread sugar-cinnamonmixture evenly on dough. Roll dough tightly fromlong side to form 24-inch roll, pinching seam

together. Cut into twenty-four 1-inch slices.Place 12 rolls each in two greased 13x9x2-inchbaking pans. Cover. Let rise in warm place, freefrom draft, 45 to 60 minutes, or until doubled inbulk.

Bake at 350°F for 20 to 25 minutes. Remove frompans immediately. Spoon Caramel Glaze over warmrolls.

Caramel Glaze1 ⁄ 3 cup evaporated milk 2 tablespoons brown

sugar 1 1 ⁄ 2 cups powdered sugar 1 teaspoon vanil la

Place evaporated milk and brown sugar in smallsaucepan. Cook over medium heat until mixturebegins to boil, stirring constantly.

Place milk mixture, powdered sugar, and vanilla inmixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 2 minutes, or until

creamy. Yield: 24 servings (1 roll per serving)

Per serving: About 338 cal, 6 g pro, 57 g carb,10 g fat,28 mg chol, 219 mg sod.



71

ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑRAPID MIX COOL RISE WHITE BREAD

6-7 cups all -purpose flour 2 tablespoons sugar

3 1 ⁄ 2 teaspoons sal t 3 packages active dry

yeast 1 ⁄ 4 cup margarine or

butter, softened 2 cups very warm water

(120°F to 130°F)

Place 51

⁄ 2 cups flour, sugar, salt, yeast, andmargarine in mixer bowl. Attach bowl and doughhook to mixer. Turn to Speed 2 and mix about15 seconds. Gradually add warm water and mixabout 11 ⁄ 2 minutes longer.

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 on

Speed 2 about 2 minutes longer.Cover dough with plastic wrap and a towel. Let rest20 minutes.

Divide dough in half. Shape each half into a loaf asdirected on page 60. Place in greased 9x5x3-inchbaking pan. Brush each loaf with oil and coverloosely with plastic wrap. Refrigerate 2 to 12 hours.

When ready to bake, uncover dough carefully. Letstand at room temperature 10 minutes. Puncture anygas bubbles which may have formed.

Bake at 400°F for 35 to 40 minutes. Remove frompans immediately and cool on wire racks.





ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑCRUSTY PIZZA DOUGH

72

1 package active dry yeast 1 cup warm water

(105°F to 115°F) 1 ⁄ 2 teaspoon sal t 2 teaspoons olive oil

2 1 ⁄ 2 -3 1 ⁄ 2 cups al l-purpose flour 1 tablespoon cornmeal

Dissolve yeast in warm water in warmed mixer bowl.Add salt, olive oil, and 21 ⁄ 2 cups flour. Attach bowland dough hook to mixer. Turn to Speed 2 and mixabout 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.

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 doughdown.

Brush 14-inch pizza pan with oil. Sprinkle withcornmeal. Press dough across bottom of pan,forming a collar around edge to hold toppings.Add toppings, as desired. Bake at 450°F for 15 to20 minutes.

Yield: 4 servings.




ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑBAKING POWDER BISCUITS

74

2 cups all -purpose flour 4 teaspoons baking

powder 1 ⁄ 2 teaspoon sal t 1 ⁄ 3 cup shortening 2 ⁄ 3 cup low-fat milk

Melted margari ne or butter, i f desired

Place flour, baking powder, salt, and shortening inmixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 1 minute. Stopand scrape bowl.

Add milk. Turn to Stir Speed and mix until doughstarts to cling to beater. Avoid overbeating. Turndough onto lightly floured surface and knead about20 seconds, or until smooth. Pat or roll to 1 ⁄ 2-inch

thickness. Cut with floured 2-inch biscuit cutter.Place on greased baking sheets and brush withmelted margarine, if desired. Bake at 450°F for12 to 15 minutes. Serve immediately.

Yield: 12 servings (1 biscuit per serving).




ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑSOUR CREAM COFFEE CAKE

76

1

⁄ 2 cup fi rmly packed brown sugar 1 1 ⁄ 2 teaspoons cinnamon 1 cup chopped walnuts or

pecans 3 cups all -purpose flour

1 1 ⁄ 2 cups sugar 3 teaspoons baking

powder

1 teaspoon baking soda 1 ⁄ 2 teaspoon sal t 1 cup margarine or

butter, softened 1 cup reduced-fat sour

cream 1 teaspoon vanil la 3 eggs

Combine brown sugar, cinnamon, and walnuts insmall bowl. Set aside.

Combine flour, sugar, baking powder, baking soda,and salt in mixer bowl. Add margarine, sour cream,and vanilla. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 30 seconds, oruntil ingredients are combined. Stop and scrapebowl. Turn to Speed 4 and beat about 11 ⁄ 2 minutes.

Stop and scrape bowl. Turn to Stir Speed and add eggs, one at a time,mixing about 15 seconds after each addition. Turnto Speed 2 and mix about 30 seconds.

Spread half of batter in greased and floured13x9x2-inch baking pan or 10-inch tube pan.Sprinkle with half of cinnamon–sugar mixture.Spread remaining batter in pan and top withremaining cinnamon-sugar mixture. Bake at 350°Ffor 50 to 60 minutes. Serve warm.

Yield: 16 servings.




ķĸ

ሑሑሑሑሑሑሑሑሑሑሑᇺሑሑሑሑሑሑሑሑሑሑሑCRISPY WAFFLES

78

2 cups all -purpose flour 3 teaspoons baking

powder 2 tablespoons sugar 1 ⁄ 2 teaspoon sal t 2 eggs, separated

1 1 ⁄ 4 cups low-fat milk 1 ⁄ 4 cup margarine or

butter, melted

Combine flour, baking powder, sugar, and salt inmixer bowl. Add egg yolks, milk, and margarine.Attach bowl and flat beater to mixer. Turn to Speed4 and mix about 30 seconds, or until ingredients arecombined. Stop and scrape bowl. Turn to Speed 4and mix about 15 seconds, or until smooth. Pourmixture into another bowl. Clean mixer bowl.

Place egg whites in mixer bowl. Attach bowl and

wire whip to mixer. Turn to Speed 8 and whip untilwhites are stiff but not dry. Gently fold egg whitesinto flour mixture.

Spray waffle iron with no-stick cooking spray. Heatwaffle iron. Pour about 1 ⁄ 3 cup batter for each waffleonto iron. Bake 3 to 5 minutes, or until goldenbrown.

Yield: 6 servings (1 waffle per serving).




79

ķ℀ĸ

Model FPPAKitchenAid has packaged its three mostpopular attachments in one carton. Itincludes a Rotor Slicer/Shredder(RVSA), Food Grinder (FGA), andFruit/Vegetable Strainer Parts (FVSP).

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Food GrinderModel FGAGrinds meat, firm fruits and vegetables,and dry bread.

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81

ķ℀ĸ

Disc Slicer/Shredder

O f f S t i r 2 4 6 8 10


Model DVSA3 discs create medium and thinslicing/shredding of fruits and veggies.

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82

Citrus Juicer

S t i r 2 4 6 8 10

t at e Speed Cont r ol

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83

ķ℀ĸ

Pouring ShieldSolid State Speed Control

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To protect mixers when not in use.Made of cotton and polyester, they aremachine washable.

Pa s ta

& Sa u c e s

Bowl Covers2 pack, non-sealing bowl covers aredishwasher-safe (top rack).


KitchenAid Book.pdf

Documents

Transcript of KitchenAid Book.pdf