KitchenAid Mixer manual & recipe

BOWL LIFT STAND MIXERINSTRUCTIONS AND RECIPES

11FOR THE WAY IT’S MADE.™

®

1-800-541-6390Details Inside

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

within the first year of ownership,KitchenAid will arrange to deliver anidentical or comparable replacementto your door free of charge andarrange to have your “failed” StandMixer returned to us. Yourreplacement unit will also be coveredby our one year full warranty. Pleasefollow these instructions to receivethis quality service.

If you reside in the 50 UnitedStates and your KitchenAid® StandMixer should fail within the first yearof ownership, simply call our toll-freeCustomer Satisfaction Center at 1-800-541-6390, 8 a.m. to 8 p.m.,Monday through Friday, 10 a.m. to 5 p.m., Saturday, Eastern Time. Givethe consultant your complete shippingaddress. (No P.O. Box Numbers,please.)

When you receive your replacementStand Mixer, use the carton andpacking materials to pack-up your“failed” Stand Mixer. In the carton,include your name and address on asheet of paper along with a copy ofthe proof of purchase (register receipt,credit card charge slip, etc.).

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

Hassle-Free Replacement Warranty

Proof of Purchase & Product Registration

Always keep a copy of the salesreceipt showing the date of purchaseof your Stand Mixer. Proof ofpurchase will assure you of in-warranty service.

Before you use your Stand Mixer,please fill out and mail your productregistration card packed with theunit. This card will enable us to

contact you in the unlikely event of aproduct safety notification and assistus in complying with the provisionsof the Consumer Product Safety Act.This card does not verify yourwarranty.

Please complete the following foryour personal records:

Model Number _______________________________________________________

Serial Number ________________________________________________________

Date Purchased _______________________________________________________

Store Name __________________________________________________________

1

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

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

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

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

For the 50 United States and District of Columbia.......................................3

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

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

Arranging for Service Outside the 50 United States and Puerto Rico ...........4

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

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

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

About Your Mixer

Bowl Lift Stand Mixer Features...........................................................................6

Assembling Your Bowl Lift Mixer .......................................................................7

Assembling Your Pouring Shield ........................................................................8

Using Your KitchenAid® Attachments ................................................................9

Mixing Time ......................................................................................................9

Mixer Use ..........................................................................................................9

Care and Cleaning ...........................................................................................10

Beater to Bowl Clearance.................................................................................10

Speed Control Guide - 10 Speed Mixers ..........................................................11

Mixing Tips......................................................................................................12

Egg Whites ...............................................................................................13

Whipped Cream........................................................................................13

Attachments and Accessories - General Instructions ........................................14

Appetizers, Entrees, and Vegetables ................................................................15

Cakes and Frostings.........................................................................................25

Cookies, Bars, and Candies ..............................................................................38

Pies and Desserts .............................................................................................48

Yeast Breads and Quick Breads ........................................................................53

General Instructions for Mixing and Kneading Yeast Dough......................53

Bread Making Tips ....................................................................................54

KitchenAid® Attachments and Accessories .......................................................78

2

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 Stand Mixer in water

or other liquid.3. Close supervision is necessary when any appliance is used by or near

children.4. Unplug Stand Mixer from outlet when not in use, before putting on or

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

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

6. Do not operate Stand Mixer with a damaged cord or plug or after the StandMixer malfunctions, or is dropped or damaged in any manner. Returnappliance to the nearest authorized service center for examination, repair orelectrical or mechanical adjustment. Call the KitchenAid CustomerSatisfaction Center at 1-800-541-6390 for more information.

7. The use of attachments not recommended or sold by KitchenAid may causefire, electrical shock or injury.

8. Do not use the Stand Mixer outdoors.9. Do not let the cord hang over edge of table or counter.

10. Remove flat beater, wire whip or dough hook from Stand Mixer before washing.11. This product is designed for household use only.

SAVE THESE INSTRUCTIONS

Your safety and the safety of others are very important.

We have provided many important safety messages in this manual and on yourappliance. Always read and obey all safety messages.

This is the safety alert symbol.

This symbol alerts you to potential hazards that can kill or hurtyou and others.

All safety messages will follow the safety alert symbol and eitherthe word “DANGER” or “WARNING.” These words mean:

You can be killed or seriouslyinjured if you don’t immediatelyfollow instructions.

You can be killed or seriouslyinjured if you don’t followinstructions.

All safety messages will tell you what the potential hazard is, tell you how toreduce the chance of injury, and tell you what can happen if the instructions arenot followed.not followed.

DANGER

WARNING

3

Length of Warranty:

One Year Full Warrantyfrom date of purchase.

KitchenAid Will PayFor Your Choice of:

Hassle-FreeReplacement of yourStand Mixer. See insidefront cover for detailson how to arrange forservice, or call theCustomer SatisfactionCenter toll-free at 1-800-541-6390.

ORThe replacement partsand repair labor coststo correct defects inmaterials andworkmanship. Servicemust be provided by anAuthorized KitchenAidService Center. See theKitchenAid® StandMixer Warranty forPuerto Rico on page 4for details on how toarrange for service.

KitchenAid Will NotPay For:

A. Repairs when StandMixer is used inother than normalsingle family homeuse.

B. Damage resultingfrom accident,alteration, misuse orabuse.

C. Any shipping orhandling costs todeliver your StandMixer to anAuthorized ServiceCenter.

D. Replacement partsor repair labor costsfor Stand Mixersoperated outside the50 United Statesand District ofColumbia.

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

This warranty extends to the purchaser and any succeeding owner for StandMixers operated in the 50 United States and District of Columbia.

KitchenAid® Stand Mixer Warranty for the 50 United States and District of Columbia

4

KitchenAid® Stand Mixer Warrantyfor Puerto Rico

A limited one year warranty extendsto the purchaser and any succeedingowner for Stand Mixers operated inPuerto Rico. During the warrantyperiod, all service must be handled byan Authorized KitchenAid ServiceCenter. Please bring the Stand Mixer,

or ship it prepaid and insured, to thenearest Authorized Service Center. Calltoll-free 1-800-541-6390 to learn thelocation of a Service Center near you.Your repaired Stand Mixer will bereturned to you prepaid and insured.

For service information, call toll-free 1-800-541-6390 or write to: Customer Satisfaction Center,KitchenAid Portable Appliances, P.O.Box 218, St. Joseph, MI 49085-0218.

Arranging for Service after the Warranty Expires

Consult your local KitchenAid dealeror the store where you purchased the

Stand Mixer for information on howto obtain service.

Arranging for Service Outside the 50 United States and Puerto Rico

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

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

Ordering Accessories and Replacement Parts

WARNING

Electrical Shock HazardUnplug before servicing.

Failure to do so can result in death or electrical shock.

5

Please read the following beforecalling your service center.1. The Stand Mixer may warm up

during use. Under heavy loads withextended mixing time periods, youmay not be able to comfortablytouch the top of the unit. This isnormal.

2. The Stand Mixer may emit apungent odor, especially whennew. This is common with electricmotors.

3. If the flat beater hits the bowl,stop the Stand Mixer. See “Beaterto Bowl Clearance,” page 10.

Keep a copy of the sales receiptshowing the date of purchase. Proofof purchase will assure you of in-warranty service.

If your Stand Mixer shouldmalfunction or fail to operate,please check the following: - Is the Stand Mixer plugged in?- Is the fuse in the circuit to the Stand

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

- Turn the Stand Mixer off for 10-15seconds, then turn it back on. If themixer still does not start, allow it tocool for 30 minutes before turning itback on.

- If the problem is not due to one ofthe above items, see “Arranging forService” on page 4.

- Do not return the Stand Mixer tothe retailer as they do not provideservice.

Electrical Requirements

Volts: 120 A.C. only. Hertz: 60The wattage rating for your StandMixer is printed on the serial plate.

Do not use an extension cord. If thepower supply cord is too short, have aqualified electrician or servicemaninstall an outlet near the appliance.

Troubleshooting Problems

WARNING

Electrical Shock Hazard

Plug into a grounded 3 prong outlet.

Do not remove ground prong.

Do not use an adapter.

Do not use an extension cord.

Failure to follow these instructions can result in death, fire, or electrical shock.

6

OFF/010

2 4 6 8

STIRRESET

Bowl Lift Stand Mixer Features

Motor Head

Bowl Height Adjustment Screw

Bowl Lift Handle(not shown)

AttachmentKnob

Attachment Hub(see page 14)

Locating Pins

Wire Whip

Flat Beater

PowerKnead™ Spiral Dough Hook

Speed Control Knob

Bowl Support

BeaterShaft

Stainless SteelBowl

Bowl Handle

7

Assembling Your Bowl Lift MixerTo Attach Bowl

1. Be sure speed control is OFF andStand Mixer 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 into a grounded 3 prong

outlet.

To Raise Bowl

1. Rotate handle to straight-upposition.

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

To Lower Bowl

1. Rotate handle back and down.

To Remove Bowl


2. Place bowl lift handle in downposition

3. Remove flat beater, wire whip, orspiral dough hook.

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

To Attach Flat Beater, Wire Whip, or PowerKnead™Spiral Dough Hook

1. Slide speed control to OFF andunplug.

2. Slip flat beater on beater shaft.

3. Turn beater to left, hooking beaterover the pin on shaft.

4. Plug into a grounded 3 prongoutlet.

To Remove Flat Beater, Wire Whip, or PowerKnead™Spiral Dough Hook

1. Slide speed control to OFF andunplug.

2. Press beater upward and turnright.

3. Pull beater from beater shaft.

Household Stand Mixer Speed Control

Plug into a grounded 3 prong outlet.Speed control lever should always beset on lowest speed for starting, thengradually moved to desired higherspeed to avoid splashing ingredientsout of bowl. See page 11 for SpeedControl Guide.

Auto-Reset Motor Protection

If the Stand Mixer stops due tooverload, slide the speed control leverto OFF. After a few minutes, thestand mixer will automatically reset.Slide the Speed Control Lever to thedesired speed and continue mixing. If the unit does not restart, see“Troubleshooting Problems” on page 5.

Pin

OFF/0 102 4 6 8STIR

RESET

Raise

8

To Attach Wide Mouth Pouring Shield (fits all 6-quart andKV 5-quart bowl-lift models)



3. Attach desired accessory (flatbeater, PowerKnead™ Spiral DoughHook or wire whip) and bowl.

4. Place bowl lift handle in up position.5. Slide pouring shield collar around

beater shaft, centering collar over rimof bowl. Then, rotate opening incollar toward front of Stand Mixer.

6. Fit tabs on the side of pouringchute into notches on the collar.

7. Fit the three notched guides onbottom of chute along rim of bowl.

To Remove Wide Mouth Pouring Shield


2. Remove pouring chute from collar.3. Slide pouring shield collar off bowl.4. Place bowl lift handle in down

position and remove accessory andbowl.

To Use Pouring Shield

1. Pour ingredients into bowl throughpouring chute.

2. Important: when using the WideMouth Pouring Shield make sure theguides on the bottom of the chuterest on the rim of the bowl to keepingredients from falling outside thebowl as they are added.

Assembling Your Pouring Shield*

NotchedGuides

PouringChute

PouringShieldCollar

To Attach Pouring Shield (fits all5-quart bowl-lift models exceptthe 5-quart KV models)



3. Attach desired accessory (flatbeater, PowerKnead™ Spiral DoughHook or wire whip) and bowl.

4. Place bowl lift handle in upposition.

5. Place the back half of the shield(without the chute) on rim of the bowl.

6. Insert the tabs on the front half ofthe shield (with the chute) underthe tab openings on the back halfof the shield, then lower the shieldto lock into place.

To Remove Pouring Shield


2. Lift pouring chute from bowl.3. Slide back half of the shield off

bowl.4. Place bowl lift handle in down

position and remove accessory andbowl.

To Use Pouring Shield

1. Pour ingredients into bowlthrough pouring chute.

* If Pouring Shield is included.

Tab

PouringChute

9

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

cakes biscuitscreamed frostings quick breadscandies meat loafcookies mashed potatoespie pastry

Wire Whip for mixtures that need air incorporated:

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

PowerKnead™ Spiral Dough Hook for mixing and kneading yeast doughs:

breads coffee cakesrolls bunspizza dough

Mixing Time Your KitchenAid® Stand Mixer will mixfaster and more thoroughly thanmost other electric Stand Mixers.Therefore, the mixing time in most

recipes must be adjusted to avoidoverbeating. With cakes, for example,beating time may be half as long aswith other Stand Mixers.

Mixer Use

NOTE: Do not scrape bowl whileStand Mixer is operating.

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

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

WARNINGInjury Hazard

Unplug mixer before touching beaters.

Failure to do so can result in broken bones, cuts or bruises.

10

Bowl, white flat beater and whitespiral dough hook may be washed inan automatic dishwasher. Or, cleanthem thoroughly in hot sudsy waterand rinse completely before drying.Wire whip, burnished spiral doughhook and burnished flat beatershould be hand washed and driedimmediately. Do not wash wire whip,burnished spiral dough hook andburnished flat beater in a dishwasher.Do not store beaters on shaft.

Care and Cleaning

1. Unplug Stand Mixer. 2. Place bowl lift handle in down

position. 3. Attach flat beater.4. Adjust so flat beater just clears

bottom surface of bowl when inlifted position by turning screw (A)clockwise to raise the bowl andcounterclockwise to lower thebowl. Just a slight turn is all that isrequired: the screw will not rotatemore than 1⁄4 turn (90 degrees) ineither direction. (The full range ofadjustment is 1⁄2 turn, or 180degrees.)

5. Place bowl lift handle in upposition to check clearance.

6. Repeat steps 4 and 5 if necessary.NOTE: When properly adjusted, theflat beater will not strike on thebottom or side of the bowl. If the flatbeater or the wire whip is so closethat it strikes the bottom of thebowl, coating may wear off thebeater or wires on whip may wear.

Beater to Bowl ClearanceYour Stand Mixer is adjusted at the factory so the flat beater just clears thebottom of the bowl. If, for any reason, the flat beater hits the bottom of thebowl or is too far away from the bowl, you can correct the clearance easily.

NOTE: Always be sure to unplugStand Mixer before cleaning. WipeStand Mixer with a soft, damp cloth.Do not use household/commercialcleaners. Do not immerse in water.Wipe off beater shaft frequently,removing any residue that mayaccumulate.

A

11

Speed Control Guide – 10 Speed MixersAll speeds have the Soft Start™ feature which automatically starts the StandMixer at a lower speed to help prevent ingredient splash-out and “flour puff” atstartup then quickly increases to the selected speed for optimal performance.

Number of Speed

Stir Speed STIR For slow stirring, combining, mashing,

starting all mixing procedures. Use to add flour and dry ingredients to batter, and add liquids to dry ingredients. Do not use STIR speed to mix or knead yeast doughs.

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

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

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

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

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

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

10 FAST WHIPPING For whipping small amounts of cream, egg whites or for final whipping of mashed potatoes. Use with Pasta Maker and Grain Mill attachments.NOTE: Will not maintain fast speedsunder heavy loads, such as when using Pasta Maker or Grain Mill attachments.

Use Speed 2 to mix or knead yeast doughs. Use of any other speed creates high potential for unit failure. The PowerKnead™ Spiral Dough Hook efficientlykneads most yeast dough within 4 minutes.

12

Mixing TipsConverting Your Recipe for the Mixer

The mixing instructions for recipes inthis book can guide you in convertingyour own favorite recipes forpreparation with your KitchenAid®

Stand Mixer. Look for recipes similarto yours and then adapt your recipesto use the procedures in the similarKitchenAid® recipes.

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

More elaborate cakes, such asCaramel Walnut Banana Torte,should be prepared using thetraditional cake mixing method. Withthis method, sugar and theshortening, butter or margarine arethoroughly mixed (creamed) beforeother ingredients are added.

For all cakes, mixing times maychange because your KitchenAid®

Stand Mixer works more quickly thanother mixers. In general, mixing acake with the KitchenAid® StandMixer will take about half the timecalled for in most cake recipes.

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

To select the best mixing speeds,use the Speed Control Guide onpages 11 and 13.

Adding Ingredients

Always add ingredients as close toside of bowl as possible, not directlyinto moving beater. The PouringShield can be used to simplify addingingredients.NOTE: If ingredients in very bottomof bowl are not thoroughly mixed,then the beater is not far enough intothe bowl. See “Beater to BowlClearance,” page 10.

Cake Mixes

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

Adding Nuts, Raisins, or Candied Fruits

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

Liquid Mixtures

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

13

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

AMOUNT SPEED

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

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

Whipping Stages

With your KitchenAid® Stand Mixer,egg whites whip quickly. So, watchcarefully to avoid overwhipping. Thislist tells you what to expect.

FrothyLarge, uneven air bubbles.

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

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

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

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

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

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

AMOUNT SPEED1⁄4 cup (50 mL)........GRADUALLY to 101⁄2 cup (125 mL) .....GRADUALLY to 101 cup (250 mL)........GRADUALLY to 81 pint (500 mL) .......GRADUALLY to 8

Whipping Stages

Watch cream closely duringwhipping. Because your KitchenAid®

Stand Mixer whips so quickly, thereare just a few seconds betweenwhipping stages. Look for thesecharacteristics:

Begins to ThickenCream is thick and custard-like.

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

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

14

®

Attachments and Accessories

To Attach

1. Turn Stand Mixer off and unplug.2. Loosen attachment knob by

turning it counterclockwise.3. Flip up hinged hub cover.4. Insert attachment shaft housing

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

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

6. Plug into a grounded 3 prongoutlet.

To Remove

1. Turn Stand Mixer off and unplug.2. Loosen attachment knob by

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

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

General Information

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

‡Not part of mixer.

General Instructions

AttachmentHub Socket

AttachmentKnob

Notch Pin

Attachment ShaftHousing

AttachmentPower Shaft‡

Hinged Hub Cover Attachment

Housing

15

Crabmeat Dip1 package (8 oz.) light

cream cheese1 cup reduced-fat

cottage cheese1⁄4 cup reduced-calorie

mayonnaise1 can (61⁄2 oz.)

crabmeat, flaked1 tablespoon lemon

juice3 tablespoons chopped

green onions1⁄2 teaspoon garlic salt3 drops hot pepper

sauce

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

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

Yield: 24 servings (2 tablespoons per serving).

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

4 ounces light creamcheese

1⁄2 cup marshmallowcream

1 can (8 oz.) crushedpineapple, welldrained

2 teaspoons gratedorange peel

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



Creamy Pineapple Fruit Dip

APPETIZERS, EN

TREES, AN

D V

EGETA

BLES

16

1 package (8 oz.) lightcream cheese

1⁄2 cup shredded hotpepper MontereyJack cheese

1⁄4 cup bean or blackbean dip

1⁄2 cup thick and chunkysalsa

1⁄2 cup chopped greenonions

1⁄4 cup sliced pitted ripeolives

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

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

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


Layered Mexican Dip

2 packages (8 oz.each) light creamcheese, softened

1 package (1.25 oz.)taco seasoning mix

3 eggs 2 cups shredded

Marble-Jack cheese1 can (4 oz.) green

chilies1 cup light sour cream1 cup salsa

Place cream cheese and taco seasoning mix in mixerbowl. Attach bowl and flat beater to mixer. Turn toSpeed 6 and beat about 11⁄2 minutes, or until fluffy.Stop and scrape bowl. Turn to Speed 4 and addeggs, one at a time, beating about 15 seconds aftereach addition. Stop and scrape bowl. Add cheeseand green chilies. Turn to STIR Speed and mix 15seconds.

Pour mixture into greased 9-inch springform pan.Bake at 350ºF for 40 minutes, or until knife insertednear center comes out clean. Remove from ovenand spread with sour cream. Return to oven andbake 5 minutes longer. Cool 15 minutes. Refrigerate3 to 8 hours. Before serving, remove outer ring andspread top of cheesecake with salsa. Serve withtaco chips, if desired.

Yield: 20 servings (1 wedge per serving).


Fiesta Cheesecake Appetizer

17

1 cup shredded sharpCheddar cheese

1 cup shredded Swisscheese


2 tablespoons choppedfresh chives

2 teaspoonsWorcestershire sauce

1⁄4 teaspoon paprika1⁄2 teaspoon garlic

powder1⁄4 cup finely chopped

pecans

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

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


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

1 baguette loaf, cutinto 1⁄2-inch slices

2 teaspoons butter ormargarine

1⁄2 cup finely choppedonion

1 clove garlic, minced1 package (9 oz.)

frozen choppedspinach, thawed andsqueezed dry


1⁄4 cup roasted redpeppers

1⁄2 cup shreddedCheddar cheese

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

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

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

Yield: 12 servings (2 crostini per serving).


Spinach and Cheese Crostini

18

Mushroom-Onion TartletsPastry Crusts

4 oz. light creamcheese

3 tablespoons butteror margarine, divided

3⁄4 cup plus 1 teaspoonall-purpose flour

8 oz. freshmushrooms, coarselychopped

1⁄2 cup chopped greenonions

Filling1 egg1⁄4 teaspoon dried

thyme leaves1⁄2 cup shredded Swiss

cheese

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

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

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

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

Yield: 12 servings (2 tartlets per serving).


19

Herbed Whipped Squash1 large butternut

squash, baked(about 3 cupscooked)

1⁄4 cup butter ormargarine, melted

1⁄2 teaspoon driedtarragon leaves

1⁄8 teaspoon salt1⁄8 teaspoon black

pepper

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



2 medium sweetpotatoes, cookedand peeled

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

or margarine 1⁄2 teaspoon nutmeg1⁄2 teaspoon cinnamon

Crunchy Praline Topping

2 tablespoons butteror margarine, melted

3⁄4 cup corn flakes1⁄4 cup chopped

walnuts or pecans1⁄4 cup firmly packed

brown sugar

Place potatoes in mixer bowl. Attach bowl andflat beater to mixer. Turn to Speed 2 and mixabout 30 seconds. Add milk, sugar, eggs, 2 tablespoons butter, 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. Clean bowl andbeater.

Place all Topping ingredients in mixer bowl.Attach bowl and flat beater to mixer. Turn to STIRSpeed and mix about 15 seconds. Spread on hotpuff. Bake 10 minutes longer.



Sweet Potato Puff

20

Appetizer Cream Puffs with Creamy Feta Olive Filling

Cream Puffs1 cup water1⁄2 cup butter or

margarine1⁄4 teaspoon salt1 cup all-purpose flour4 eggs

Filling1 package (8 oz.) light

cream cheese4 oz. crumbled

tomato-basil fetacheese

1⁄2 cup light sour cream1⁄3 cup finely chopped

kalamata or ripeolives

1⁄2 teaspoon lemonpepper seasoning

To make Cream Puffs, heat water, butter, and salt in a medium saucepan over high heat to a fullrolling boil. Reduce heat and quickly stir in flour,mixing vigorously until mixture leaves sides of panin a ball.

Place flour mixture in mixer bowl. Attach bowl andflat beater. Turn to Speed 2 and add eggs, one at atime, beating about 30 seconds after each addition.Stop and scrape bowl. Turn to Speed 4 and beatabout 15 seconds.

Drop dough onto greased baking sheets forming 36 mounds, 2 inches apart. Bake at 400ºF for 10 minutes. Reduce heat to 350ºF and bake 25 minutes longer. Turn off oven. Remove pansfrom oven. Cut a small slit in side of each puff.Return pans to oven (turned off) for 10 minutes,leaving oven door ajar. Cool completely on rack.

To make Filling, combine all ingredients in mixerbowl. Attach bowl and flat beater. Turn to Speed 2and mix about 30 seconds, or until blended. Pipe orspoon about 1 tablespoon filling into each creampuff.

Yield: 36 servings (1 filled cream puff per serving).


21

Mashed Potatoes5 large potatoes (about

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

1⁄2 cup low-fat milk,heated

2 tablespoons butteror margarine

1 teaspoon salt1⁄8 teaspoon black

pepper

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

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



VARIATIONS

Garlic Mashed PotatoesSubstitute 1 teaspoon garlic salt for salt.


Mashed Potatoes for a CrowdPrepare as directed above, using 6 quart mixerbowl.


9 large potatoes (about 5 lbs.), peeled,quartered, andboiled

2⁄3 cups low-fat milk,heated


11⁄2 teaspoons salt1⁄4 teaspoon black

pepper

22

Baked Pastry Shell (see page 50)

1 tablespoon oil1 small onion,

chopped1 medium green bell

pepper, chopped8 oz. sliced fresh

mushrooms6 eggs1⁄3 cup low-fat milk1 tablespoon chopped

fresh parsley1 teaspoon salt5 drops hot pepper

sauce1 cup (4 oz.) reduced-

fat shredded Swisscheese

Follow procedure for Baked Pastry Shell. Cool 10 minutes.

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

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

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

Yield: 8 servings.

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

Garden Quiche

23

1 cup salsa, divided2 cups soft bread

crumbs1 small onion,

chopped1 egg1 tablespoon

Worcestershire sauce1 teaspoon dried

thyme1⁄2 teaspoon garlic salt1⁄4 teaspoon pepper1 pound lean ground

beef1⁄2 pound ground turkey

Place 3⁄4 cup salsa, bread crumbs, onion, egg,Worcestershire sauce, thyme, garlic salt, and pepperin mixer bowl. Attach bowl and flat beater to mixer.Turn to STIR Speed, mix about 30 seconds. Addbeef and turkey. Continuing on STIR Speed, mixabout 45 seconds, or until blended.

Divide mixture into 3 equal parts. Shape each partinto a loaf about 6x3x12-inches. Place loaves onrack in shallow baking pan. Spoon remaining salsaon tops of loaves. Bake at 350°F for 40 to 45 minutes, or until no longer pink in center.

Yield: 6 servings (2 servings per loaf).


VARIATIONMexican Appetizer MeatballsForm meat mixture into 1-inch balls. Place in13x9x2-inch rectangular baking pan. Bake at 400°Ffor 20 to 25 minutes, or until no longer pink inside.Serve with salsa, if desired.

Yield: 18 servings (2 meatballs per serving).


Meatloaf for a CrowdDouble the ingredients and mix in the 6 quart mixerbowl.

Yield: 12 servings (1⁄2 loaf per serving).

Mexican Meatloaf

24

Filling2 tablespoons butter

or margarine3 boneless, skinless

chicken breasthalves, cut into 1⁄2-inch pieces

1 medium onion or 3shallots, sliced

8 ounces button orcrimini mushrooms,halved or quartered

1 can (141⁄2 oz.) dicedtomatoes, undrained

2 tablespoons flour1⁄2 teaspoon dried

thyme leaves

Pastry Topping1⁄2 cup water1⁄4 cup butter or

margarine, cut up1⁄4 teaspoon salt1⁄2 cup all-purpose flour2 eggs2 oz. sharp Cheddar

cheese, diced

To make Filling, melt butter in large skillet overmedium heat. Add chicken and onion. Cook andstir 3 minutes. Add mushrooms. Cook and stir 5 minutes. Add tomatoes, flour, and thyme. Cookand stir until thickened and bubbly. Cover and keepwarm on low heat.

To make Pastry Topping, heat water, butter, andsalt in small saucepan over high heat to a fullrolling boil. Reduce heat and quickly stir in flour,mixing vigorously until mixture leaves sides of panin a ball.

Place flour mixture in mixer bowl. Attach bowl andflat beater to mixer. Turn to Speed 2 and add eggs,one at a time, mixing about 30 seconds after eachaddition. Stop and scrape bowl. Turn to Speed 4and beat about 15 seconds. Add cheese. Turn toSTIR Speed and mix about 10 seconds.

Pour hot filling into 2-quart casserole dish sprayedwith no-stick cooking spray. Spoon pastry into 4 mounds on top of chicken mixture. Bake at 400°Ffor 35 to 45 minutes, or until pastry is puffed andbrowned and filling is bubbly.

Yield: 4 servings.


Chicken and Mushroom Casserole with Cheese Puff Topping

25

21⁄4 cups all-purposeflour

11⁄3 cups sugar3 teaspoons baking

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

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

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

Yield: 12 to 16 servings.


Quick Yellow Cake

2 cups all-purposeflour

11⁄2 cups sugar3 teaspoons baking

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

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

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



Easy White Cake

CA

KES A

ND

FROSTIN

GS

26

Topping1 cup firmly packed

brown sugar1⁄2 cup butter or

margarine1⁄4 cup whipping cream1 cup chopped

walnuts

Cake11⁄2 cups sugar

1⁄2 cup butter ormargarine, softened

1 cup (2 medium)mashed ripe banana

1 teaspoon vanilla3 eggs


11⁄4 teaspoons bakingpowder

1 teaspoon bakingsoda

1⁄2 teaspoon salt3⁄4 cup buttermilk

Filling1⁄2 cup sugar3 tablespoons all-

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

or margarine2 medium bananas,

thinly sliced1⁄2 cup whipping cream,

whipped

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

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

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

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

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



Caramel Walnut Banana Torte

27


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

(about 12 to 15 eggwhites)

11⁄2 teaspoons cream oftartar

1⁄4 teaspoon salt11⁄2 teaspoons vanilla or

1⁄2 teaspoon almondextract

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

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

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

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

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

Yield: 16 servings.


Angel Food Cake

28


2 cups sugar3 teaspoons baking

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

extract6 eggs

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

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

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

Yield: 16 servings.


VARIATION

Double Chocolate Pound CakeAdd 1⁄2 cup unsweetened Dutch-processed cocoapowder to dry ingredients. Reduce butter to 1 cup.Increase milk to 1 cup. Omit almond extract.Prepare as directed above. Bake at 325°F for 1 hour 20 minutes.

Chocolate GlazeMelt 1 square (1 oz.) semi-sweet chocolate and 1 teaspoon shortening in small saucepan over lowheat, stirring to blend. Drizzle over cake.

Yield: 16 servings.

Per serving (cake and glaze): About 390 cal, 6 gpro, 55 g carb, 18 g fat, 99 mg chol, 289 mg sod.

Old-Fashioned Pound Cake

29

Italian Cream Cake5 eggs, separated1⁄2 cup butter or

margarine1⁄2 cup shortening

13⁄4 cup sugar2 cups all-purpose

flour1 teaspoon baking

soda1 cup buttermilk1 teaspoon vanilla2 cups coconut1 cup chopped pecans

Place egg whites in mixer bowl. Attach bowl andwire whip to mixer. Turn to Speed 8 and whip 21⁄2to 3 minutes, or until egg whites are stiff but notdry. Place egg whites in another bowl.

Place butter, shortening, and sugar in mixer bowl.Attach bowl and flat beater to mixer. Turn to Speed 4 and mix about 21⁄2 minutes, or until lightand fluffy. Continuing on Speed 4, add egg yolks,one at a time, mixing about 15 seconds after eachaddition. Stop and scrape bowl.

Mix flour and baking soda. Add half to sugarmixture in mixer bowl. Turn to Speed 2 and mixabout 30 seconds. Add buttermilk, vanilla, andremaining flour mixture. Gradually turn to Speed 4and beat about 1 minute.

Add coconut and pecans. Turn to STIR Speed andmix just until blended. Remove bowl from mixer.Gently fold in beaten egg whites with spatula justuntil blended. Pour batter into greased and floured13x9x2-inch baking pan. Bake at 350°F for 40 to 50minutes, or until toothpick inserted in center comesout clean. Cool completely on wire rack. Spreadwith Cream Cheese Frosting.

Yield: 15 servings.

Note: For best flavor, chill cake in refrigerator severalhours or overnight.

Place all ingredients in mixer bowl. Attach bowl andflat beater to mixer. Turn to Speed 2 and mix about30 seconds, or until blended. Stop and scrape bowl.Turn to Speed 4 and beat about 2 minutes, or untilsmooth and creamy. Spread on cooled cake.


Cream Cheese Frosting 4 cups powdered

sugar1 package (8 oz.) light

cream cheese,softened


1 teaspoon vanilla

30

Chocolate Cake2 cups all-purpose

flour11⁄3 cups sugar

1 teaspoon bakingpowder

1⁄2 teaspoon bakingsoda

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

unsweetenedchocolate, melted

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

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



Apple Cake11⁄2 cups all-purpose

flour1 cup whole wheat




1⁄2 teaspoon salt11⁄2 teaspoons cinnamon

1⁄2 teaspoon nutmeg11⁄2 cups applesauce

1⁄2 cup butter ormargarine, melted

2 eggs1 cup chopped, peeled

apple1⁄2 cup chopped

walnutsCaramel CremeFrosting, if desired (see page 38)

Combine dry ingredients in mixer bowl. Addapplesauce, butter, and eggs. Attach bowl and flatbeater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Turn to Speed 4and beat about 30 seconds. Add apple andwalnuts. Turn to STIR Speed and mix just untilblended.

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



VARIATION

Apple Cake Made AheadDouble all ingredients and prepare in 6 quart mixerbowl. Bake in two pans. Enjoy one cake now; freezethe second and frost when ready to serve.


31

Sunshine Chiffon Cake2 cups all-purpose


1 tablespoon bakingpowder

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

lemon rind7 egg whites1⁄2 teaspoon cream of

tartar

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

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

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

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

Lemon Glaze1 cup powdered sugar1 tablespoon butter or

margarine, softened2-3 tablespoons lemon

juice

Combine powdered sugar and butter in small bowl.Stir in lemon juice, 1 tablespoon at a time, untilglaze is of desired consistency.

Yield: 16 servings.


32

Chocolate Almond Brownie CakeCake

7 squares (1 oz. each)semi-sweetchocolate

1⁄2 cup butter ormargarine

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

extract2 tablespoons all-

purpose flour

Glaze1 square (1 oz.) semi-

sweet chocolate1 teaspoon shortening

Topping1⁄2 cup whipping cream1 tablespoon

powdered sugar1⁄4 teaspoon almond

extract2 tablespoons sliced

almonds

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

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

whites in 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. Stopand scrape bowl. Continuing on Speed 4, add eggyolks, one at a time, beating about 30 seconds aftereach addition. Continuing on Speed 4, add flourand beat about 15 seconds. Gently fold in eggwhites with spatula.

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

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

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

Yield: 16 servings.


33

Double Lemon Cake RollTo make Cake, place eggs in mixer bowl. Attachbowl and wire whip to mixer. Turn to Speed 8 andwhip eggs about 3 minutes, or until very thick andlemon colored. Continuing on Speed 8, graduallyadd sugar, beating about 1 minute. Stop andscrape bowl.

Add water, vanilla, and lemon extract. Turn toSpeed 4 and beat about 30 seconds. Continuing onSpeed 4, gradually add flour, baking powder, andsalt. Beat about 30 seconds, or until batter issmooth.

Line a 151⁄2 x101⁄2 x1-inch baking pan with waxedpaper, aluminum foil, or parchment paper. Greasewell. Pour batter into pan, spreading to corners.Bake at 375°F for 11 to 13 minutes, or untiltoothpick inserted in center comes out clean.Remove from oven and immediately turn onto atowel sprinkled with powdered sugar. Removepaper or foil. Roll cake and towel together. Coolcompletely on wire rack.

Meanwhile, to make Lemon Filling, placeingredients in mixer bowl. Attach bowl and flatbeater to mixer. Turn to Speed 4 and beat about 11⁄2 minutes, or until well mixed. Spread on cooledcake roll.

When cool, unroll cake and spread with LemonFilling. Reroll and sprinkle with powdered sugar.

Yield: 10 servings (1-inch slice per serving).


Cake4 eggs3⁄4 cup granulated sugar1⁄4 cup water1⁄2 teaspoon vanilla1⁄2 teaspoon lemon

extract2⁄3 cup all-purpose flour1 teaspoon baking

powder1⁄4 teaspoon salt

Lemon Filling1 package (8 oz.) light

cream cheese,softened

1 cup powdered sugar1 tablespoon lemon

juice2 teaspoons grated

lemon peel

34

Gingered Pear Upside-Down CakeTopping

1⁄2 cup packed brownsugar

1⁄4 cup butter ormargarine

1 tablespoon light cornsyrup

1 tablespoon finelychopped crystallizedginger

1 large ripe pear

Cake1 cup granulated sugar1⁄2 cup shortening1 teaspoon vanilla2 eggs


1⁄2 cup low-fat milk1 tablespoon finely

chopped crystallizedginger


1⁄2 teaspoon nutmeg1⁄4 teaspoon salt

To make Topping, combine brown sugar, butter,and corn syrup in small saucepan. Cook and stirover medium-low heat for 3 to 5 minutes, or untilsmooth. Pour evenly into 9-inch round or squarecake pan that has been sprayed with no-stickcooking spray. Sprinkle evenly with chopped ginger.Set aside.

To make Cake, place granulated sugar, shortening,and vanilla in mixer bowl. Attach bowl and flatbeater to mixer. Turn to Speed 2 and mix about 45 seconds. Continuing on Speed 2, add eggs andmix about 45 seconds longer. Continuing on Speed 2, add remaining cake ingredients and mixabout 30 seconds. Stop and scrape bowl. Turn to Speed 6 and beat about 1 minute.

Peel, core, and slice pear. Arrange pear slices evenlyover sugar mixture in pan. Spread batter evenly overpear slices.

Bake at 350ºF for 45 to 55 minutes, or until centersprings back when touched lightly. Let stand in panabout 3 minutes. Invert onto serving plate. Servewarm or at room temperature.

Yield: 8 servings.


35

Cappuccino Fudge CupcakesCupcakes


11⁄2 cups sugar3 eggs3⁄4 cup milk1 tablespoon plus 2

teaspoons instantespresso or coffeegranules



1⁄4 teaspoon salt

Coffee Cream11⁄2 cups heavy cream

1⁄4 cup sugar11⁄2 teaspoons instant

espresso or coffeegranules (optional)

Fudge Sauce4 squares (1 oz. each)

semi-sweetchocolate

1⁄2 cup whipping cream1⁄4 teaspoon cinnamon

To make Cupcakes, place butter in bowl. Attachbowl and flat beater to mixer. Turn to Speed 6 andgradually add sugar, beating about 3 minutes, oruntil light and fluffy. Turn to Speed 4 and add eggs,one at a time, beating for 30 seconds after eachaddition. Stop and scrape bowl. Dissolve instantespresso in milk. Set aside.

Combine flour, baking powder, and salt. Turn toSTIR Speed and add 1⁄3 of the flour mixturealternately with 1⁄2 of the milk mixture, mixing 15 seconds after each addition.

Spoon batter into 8 greased and floured custardcups. Place cups on baking sheet. Bake at 350°F for30 to 35 minutes, or until toothpick inserted intocupcake comes out clean. Remove from custardcups and cool on wire rack. Top with CoffeeCream and serve with Fudge Sauce.To make Coffee Cream, combine cream, sugar,and espresso in bowl. Attach bowl and wire whipto mixer. Turn to Speed 8 and whip cream untilstiff.

To make Fudge Sauce, place chocolate, cream,and cinnamon in small saucepan. Cook and stir overlow heat until chocolate is melted and mixture iscombined.

Yield: 8 servings (8 cupcakes).


VARIATION

Cupcakes for a PartyDouble all ingredients and prepare in 6 quart mixerbowl. Fill paper-lined standard-size muffin panstwo-thirds full. Bake at 350°F for 18 to 22 minutes,or until toothpick inserted into cupcake comes outclean.

Yield: 48 cupcakes (48 servings).

Per serving: About 227 cal, 3 g pro, 25g carb, 14 g fat, 64 mg chol, 59 mg sod.

36

Caramel Creme Frosting1⁄2 cup butter or

margarine 1 cup firmly packed

brown sugar1⁄4 cup low-fat milk1 cup miniature

marshmallows2 cups powdered

sugar1⁄2 teaspoon vanilla

Melt butter in medium saucepan. Add brown sugarand milk, stirring to blend. Heat to boiling. Cookabout 1 minute, stirring constantly. Remove fromheat. Add marshmallows. Stir until marshmallowsmelt and 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 about30 seconds. Turn to Speed 4 and beat about 1 minute, or until smooth and creamy. Spread oncake while warm.

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


Fluffy Frosting11⁄2 cups sugar

1⁄2 teaspoon cream oftartar

1⁄2 teaspoon salt1⁄2 cup water

11⁄2 tablespoons light corn syrup

2 egg whites11⁄2 teaspoons vanilla

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

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



37

Buttercream Frosting1⁄3 cup butter or

margarine, softened1⁄4 cup whipping cream

or evaporated milk1 teaspoon vanilla1⁄4 teaspoon salt4 cups powdered

sugar, dividedLow-fat milk, ifnecessary

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

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.



VARIATION

Chocolate Buttercream FrostingMix 1⁄3 cup cocoa with powdered sugar in smallbowl. Add to softened butter, cream, vanilla, andsalt. Continue as directed above.

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


Orange Cream Cheese Frosting4 cups powdered

sugar1 package (8 oz.) light

cream cheese1 teaspoon orange

juice1⁄2 teaspoon grated

orange peel

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



38

CO

OK

IES,

BA

RS, A

ND

CA

ND

IES Creamy No-Cook Mints

3 ounces light creamcheese

1⁄4 teaspoon mintflavoring

2 drops green foodcolor or color ofchoice

41⁄4-41⁄2 cups powderedsugarSuperfine sugar

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

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

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

Yield: 42 servings (2 candies per serving).


39

Chocolate FudgeButter

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

syrup2 squares (1 oz. each)

unsweetenedchocolate


1 teaspoon vanilla2 cup chopped

walnuts or pecans

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

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

Yield: 64 servings (1 square per serving).


VARIATION

Chocolate Fudge for a CrowdTriple all ingredients and prepare in the 6 quartmixer bowl. Increase mixing time at Speed 2 to 9minutes. Spread in buttered 15x10x1-inch bakingpan. Cut into 1-inch squares when firm.

Yield: 150 servings (1 square per serving).

Per serving: About 75 cal, 2 g pro, 9 g carb, 4 g fat,1 mg chol, 15 mg chol.

40

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

extract1 cup chopped

walnuts or pecans

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

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

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

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

Yield: 20 servings (2 pieces per serving).


41

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

margarine, softened2 eggs

11⁄2 teaspoons vanilla1 teaspoon baking

soda1 teaspoon salt3 cups all-purpose

flour12 ounces semi-sweet

chocolate chips

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

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

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

Yield: 54 servings (1 cookie per serving).


VARIATIONS

Macadamia Chocolate Chunk CookiesDecrease granulated sugar to 3⁄4 cup. Decrease flourto 21⁄4 cups. Add 1⁄2 cup unsweetened cocoa powderwith the flour. Follow mixing directions above. Omitchocolate chips. Turn to STIR Speed. Add 1 package(8 oz.) semi-sweet baking chocolate, cut into smallchunks, and 1 jar (31⁄2 oz.) macadamia nuts, coarselychopped. Mix just until blended. Bake at 325°F for12 to 13 minutes, or until edges are set. Do notoverbake. Cool on baking sheet about 1 minute.Cool completely on wire racks.

Yield: 48 servings (1 cookie per serving.)


Cookies for the FreezerDouble the ingredients and prepare in 6 quart mixerbowl. Enjoy some now and freeze the rest.

Yield: 108 servings for Chocolate Chip cookies or 96 servings for Macadamia Chocolate ChunkCookies (1 cookie per serving).

42

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

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

soda1⁄4 teaspoon salt


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

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

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

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



Nutty Shortbread Bars1 cup butter or

margarine, softened1 cup firmly packed

brown sugar2 cups all-purpose


powder1⁄2 teaspoon salt2 egg whites1 cup chopped

walnuts or pecans

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

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

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

Yield: 30 servings (1 bar per serving).


43

Lemon Cream Cheese BarsCrust


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

butter, cut intochunks

Cream Cheese Filling1 package (8 oz.) light

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

Lemon Filling4 eggs2 cups granulated

sugar1⁄4 cup all-purpose flour1 teaspoon grated

lemon peel1⁄4 cup lemon juice

Powdered sugar, ifdesired

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

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

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

Yield: 48 servings (1 bar per serving).


44

Sugar Cookies1⁄2 cup butter or

margarine, softened3⁄4 cup sugar1 egg1 teaspoon vanilla2 cups all-purpose

flour1⁄2 teaspoon baking

soda1⁄4 teaspoon salt

Place butter and sugar in mixer bowl. Attach bowland flat beater to mixer. Turn to Speed 2 and mix30 seconds. Turn to speed 4 and beat about 11⁄2 minutes. Stop and scrape bowl. Add egg andvanilla. Turn to Speed 6 and beat about 1 minute.

Combine flour, soda and salt. Add to mixer bowl.Turn to STIR Speed and beat about 30 seconds.Stop and scrape bowl. Turn to Speed 2 and mixabout 45 seconds. Shape dough into a flat ball.Wrap in plastic wrap. Chill in refrigerator 2 to 3 hours.

Divide dough into thirds. Roll each portion 1⁄8-inchthick on lightly floured waxed paper. Cut withcookie cutters and place on lightly greased bakingsheets. Bake at 375°F for 7 to 10 minutes, or untiledges are light brown. Remove from baking sheetsimmediately and cool on wire racks.



VARIATION

Sugar Cookies for a CrowdDouble the ingredients and prepare in the 6 quartmixer bowl.


45

Raisin-Apricot Oatmeal Cookies1⁄2 cup butter or

margarine1⁄2 cup shortening3⁄4 cup granulated sugar1⁄4 cup packed brown

sugar2 teaspoons vanilla 2 eggs 2 cups quick cooking

oats11⁄2 cups all-purpose


soda1⁄2 teaspoon salt3⁄4 cup raisins1⁄2 cup chopped dried

apricots

Place butter, shortening, vanilla, sugars, and eggs inmixer bowl. Attach bowl and flat beater to mixer.Turn to Speed 2 and mix about 30 seconds. Stopmixer and scrape bowl. Turn to Speed 4 and beatabout 30 seconds. Stop and scrape bowl. Add oats,flour, baking soda, salt, raisins, and apricots. Turnto Speed 2 and mix about 30 seconds.

Drop by rounded teaspoonfuls onto greased bakingsheets. Bake at 375°F for 8 to 10 minutes, or untillight golden brown.

Yield: 48 servings (1 cookie per serving)


VARIATION

Cookies for the FreezerDouble the ingredients and prepare in 6 quart mixerbowl. Enjoy cookies now and freeze some for later.


46

Almond Kisses3 egg whites

11⁄2 cups sugar1 teaspoon almond

extract2 cups sliced almonds

Place egg whites in mixer bowl. Attach bowl andwire whip to mixer. Gradually turn to Speed 10 andwhip about 2 minutes, or until soft peaks form.

Reduce to Speed 4 and gradually add sugar,beating about 1 minute. Stop and scrape bowl. Addalmond extract. Turn to Speed 10 and whip 11⁄2minutes, or until very stiff. Fold in almonds withrubber spatula.

Drop by tablespoonfuls onto greased and floured orparchment paper-covered baking sheets. Bake at325°F for 15 minutes. Cool on wire racks.



VARIATION

Almond Kisses for Gift GivingPrepare as directed above, using 6 quart mixerbowl.


Tip: After cookies are completely cooled, pack inlayers in covered container. Freeze up to 1 month.

12 egg whites6 cups sugar1 tablespoon almond

extract6 cups sliced almonds

47

Crispy Cheese Wafers3 cups (12 oz.)

shredded extra sharpCheddar cheese

3⁄4 cup butter ormargarine, softenedand cut up


1⁄2 teaspoon cayenne

Place cheese and butter in mixer bowl. Attach bowland flat beater to mixer. Turn to Speed 2 and mixabout 45 seconds. Turn to Speed 4 and beat about30 seconds, or until well blended. Add flour andcayenne. Turn to STIR Speed and mix about 45 seconds, or until mixture forms a ball.

Divide dough in half. Wrap half of dough in plasticwrap and refrigerate. On floured surface withfloured rolling pin, roll remaining half of dough to 1⁄4 inch thick (about 12x9-inch rectangle). Cut into1x3-inch strips. With floured spatula, place on largelightly greased baking sheets. Bake at 375°F for 10 to 12 minutes, or until set. Let stand 1 minute.Remove from pans and cool on wire rack. Repeatwith remaining dough. Serve warm or at roomtemperature.

Yield: 30 servings (2 wafers per serving).


48

Pie Pastry21⁄4 cups

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

chilled2 tablespoons butter

or margarine, well chilled

5-6 tablespoons cold water

Place flour and salt in mixer bowl. Attach bowl andflat beater to mixer. Turn to STIR Speed and mixabout 15 seconds. Cut shortening and butter intopieces and add to flour mixture. Turn to STIR Speedand mix 30 to 45 seconds, or until shorteningparticles are size of small peas.Continuing on STIR Speed, add water, 1 tablespoonat a time, mixing until all particles are moistenedand dough begins to hold together. Divide dough in half. Pat each half into a smoothball and flatten slightly. Wrap in plastic wrap. Chillin refrigerator 15 minutes.Roll one half of dough to 1⁄8-inch thickness betweenwaxed paper. Fold pastry into quarters. Ease into 8-or 9-inch pie plate and unfold, pressing firmlyagainst bottom and sides. Continue with one of theprocedures that follow. For One-crust Pie: Fold edge under. Crimp, asdesired. Add desired pie filling. Bake as directed.For Two-crust Pie: Trim pastry even with edge of pieplate. Using second half of dough, roll out anotherpastry crust. Add desired pie filling. Top withsecond pastry crust. Seal edge. Crimp, as desired.Cut slits for steam to escape. Bake as directed.For Baked Pastry Shell: Fold edge under. Crimp, asdesired. Prick sides and bottom with fork. Bake at450°F for 8 to 10 minutes, or until lightly browned.Cool completely on wire rack and fill. Alternate Method for Baked Pastry Shell: Foldedge under. Crimp, as desired. Line shell with foil.Fill with pie weights or dried beans. Bake at 450°Ffor 10 to 12 minutes, or until edges are lightlybrowned. Remove pie weights and foil. Coolcompletely on wire rack and fill.Yield: 8 servings (two 8- or 9-inch crusts).Per serving (one crust): About 134 cal, 2 g pro, 13 g carb, 8 g fat, 0 mg chol, 118 mg sod.Per serving (two crusts): About 267 cal, 4 g pro, 27 g carb, 16 g fat, 0 mg chol, 236 mg sod.

VARIATION

Pastry for Four Pie CrustsDouble the ingredients and prepare in the 6 quartmixer bowl.

Yield: 16 servings (four 8- or 9-inch crusts).

PIES

AN

D D

ESSE

RTS

49

Lemony Light CheesecakeCrust

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

2 tablespoons butteror margarine, melted

Filling3 packages (8 oz.

each) light creamcheese

1 cup sugar1 tablespoon all-

purpose flour4 eggs1⁄4 cup lemon juice1 teaspoon grated

lemon peel

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

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

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

Add eggs, lemon juice, and lemon peel. Turn toSTIR Speed and mix about 30 seconds. Stop andscrape bowl. Turn to Speed 2 and mix 15 to 30 seconds longer, just until blended. Do notoverbeat. Pour Filling into Crust.

Place top oven rack in center of oven. Place pan ofhot water on bottom rack of oven. Place cheesecakeon rack in center of oven. Bake at 325°F for 50 to60 minutes, or until cheesecake is set when pan isjiggled slightly. Do not overbake.

Turn off oven; open oven door. Let cheesecakestand in oven 30 minutes. Remove from oven. Coolcompletely on wire rack away from drafts. Coverand refrigerate 6 to 8 hours before serving.

Yield: 16 servings.


50

Tawny Pumpkin Pie1 can (16 oz.)

pumpkin3⁄4 cup firmly packed

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

11⁄4 cups low-fat milkPie Pastry for One-crust Pie (see page 50)

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

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.

Per serving (filling and crust): About 280 cal, 6 g pro, 41 g carb, 11 g fat, 87 mg chol, 325 mg sod.

Cookies and Cream Sundae Pie1 pie crust (9-inch)

baked and cooledcompletely

3 cups (11⁄2 pints) lightcherry nut ice cream

1 cup (10) reduced-fatcream filledchocolate wafercookies, cut up

1 cup prepared hotfudge topping,warmed slightly

4 cups (1 quart) lightFrench silk chocolateor chocolate icecream

Place cherry nut ice cream and half the cookies (1⁄2 cup) in mixer bowl. Attach bowl and flat beaterto mixer. Turn to Speed 2 and mix about 20 seconds. Spoon quickly into pie crust. Top evenlywith 3⁄4 cup hot fudge topping. Freeze at least 1 hour.

Place French silk chocolate ice cream in mixer bowlwith remaining 1⁄2 cup cookies. Turn to Speed 2 andmix about 20 seconds. Spoon into pie crust. Drizzlewith remaining 1⁄4 cup hot fudge topping. Freeze atleast 4 hours.

Yield: 8 servings.


51

Double Chocolate Mousse with Raspberry Sauce

Mousse6 oz. bittersweet

chocolate, choppedin 3⁄4-inch chunks

6 oz. white chocolate,chopped in 3⁄4-inchchunks

2 cups whippingcream, divided

Raspberry Sauce1 package (14-16 oz.)

frozen unsweetenedraspberries, thawed

1⁄4 cup water1⁄4 cup sugar1 tablespoon

cornstarch

To make Mousse, place bittersweet chocolate inone 3- to 4-cup microwave-safe bowl. Place whitechocolate in a second microwave-safe bowl. Covereach with waxed paper. Place one bowl at a timeinto microwave oven and heat on HIGH for 11⁄2 minutes. Stop and stir. If chocolate is notmelted, repeat process for 30 seconds at a time, oruntil melted. Stop and stir.

Heat cream in a heavy saucepan over medium heatuntil very hot, but do not boil. Remove from heat.Pour one cup of cream into each of the chocolatebowls. Stir each until completely mixed. Cover bowlsand refrigerate about 2 hours.

Pour white chocolate mixture into mixer bowl.Attach bowl and wire whip to mixer. Gradually turnto Speed 6 and beat 4 to 41⁄2 minutes, or until softpeaks form. Spoon about 1⁄3 cup mixture into eachof 6 stemmed dessert dishes. Set aside.

Pour bittersweet chocolate mixture into mixer bowl.Gradually turn to Speed 6, and beat about 3minutes, or until soft peaks form. Spoon about 1⁄3 cup mixture over white chocolate layer. Coverdishes with plastic wrap or foil. Refrigerate 8 hours,or overnight.

To make Raspberry Sauce, place raspberries inblender container. Cover and blend until smooth.Pour mixture into a wire mesh strainer over a smallsaucepan; press with back of spoon to squeeze outliquid. Discard seeds and pulp in strainer.

Place remaining ingredients in saucepan. Cook overmedium heat, stirring constantly, until thickenedand bubbly. Remove from heat and cool. Storesauce in covered container in refrigerator. Stirbefore using.

Spoon Raspberry Sauce over chocolate in dessertdishes before serving.

Yield: 6 servings (2⁄3 cup mousse and 1⁄4 cup raspberrysauce per serving).


52

Raspberry FilledAlmond Meringue Dessert

Meringue2 cups toasted slivered

almonds, finelychopped

8 egg whites, roomtemperature

1 tablespoon vanilla1 teaspoon white

vinegar2 cups powdered

sugar

Filling2 cups frozen

raspberries (from 16oz. bag)

1⁄2 cup granulated sugar2 tablespoons

cornstarch1⁄4 cup water or orange

juice1 cup whipping cream3 tablespoons

powdered sugar

To make Meringue, place egg whites in mixerbowl. Attach bowl and wire whip to mixer. Turn toSpeed 8 and whip about 11⁄2 minutes, or untilfoamy. Continuing on Speed 8, add vanilla andvinegar. Whip about 5 seconds. Add powderedsugar. Turn to Speed 4 and beat about 5 seconds.Stop and scrape bowl. Turn to Speed 8 and whipabout 21⁄2 minutes, or until stiff but not dry. Stopand scrape bowl. Add nuts. Turn to STIR and mixabout 10 seconds, or until well blended.

Divide egg white mixture equally between two 9-inch round baking pans lined with waxed papercut to fit the pan bottoms, greased, and floured.Bake at 350°F for 25 to 35 minutes, or until goldenbrown. Cool in pans about 15 minutes. Removefrom pans and cool completely on wire racks.

To make Filling, place raspberries, granulatedsugar, cornstarch, and water in medium saucepan.Cook and stir over medium heat until bubbly. Cookabout 1 minute longer, or until thick andtranslucent, stirring constantly. Remove from heat.Strain seeds if desired. Cool completely.

Place whipping cream and powdered sugar inmixer bowl. Attach bowl and wire whip to mixer.Gradually turn to Speed 8 and whip about 11⁄2 minutes, or until cream holds soft peaks. Stopmixer. Add cooled raspberry mixture. Turn to Speed8 and whip about 15 seconds, or until thick andblended.

Place 1 meringue layer on serving plate. Top withhalf the filling. Top with remaining meringue layerand remaining filling. Freeze or refrigerate untilserving. Garnish with fresh raspberries or almonds,if desired.

Yield: 8 servings.

Tip: To toast almonds, place in baking pan andbake at 375°F for 6 to 8 minutes.


53

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

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

2. Attach bowl and PowerKnead™Spiral Dough Hook. Raise mixerbowl. Turn to Speed 2 and mixabout 15 seconds, or untilingredients are combined.

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

NOTE: If liquid ingredients are addedtoo quickly, they will form a poolaround the PowerKnead™ SpiralDough Hook and slow down mixingprocess.4. Continuing on Speed 2, gently

add remaining flour, 1⁄2 cup at atime. See Illustration B. Mix untildough starts to clean sides ofbowl, about 2 minutes.

5. Knead on Speed 2 for 2 moreminutes, or until dough is smoothand elastic. See Illustration C.

6. Lower bowl on mixer and removedough from the bowl andPowerKnead™ Spiral Dough Hook.Follow directions in recipe forrising, shaping and baking.

When using the traditional methodto prepare a favorite recipe, dissolveyeast in warm water in warmedbowl. Add remaining liquids and dryingredients, except last 1 to 2 cupsflour. Turn to Speed 2 and mix about1 minute, or until ingredients arethoroughly mixed. Proceed with Steps4 through 6.

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

General Instructionsfor Making and Kneading Yeast Dough

with the Rapid Mix Method

ILLUSTRATION A

ILLUSTRATION B

ILLUSTRATION C

O f f / 0 1 2 4 6 8 1 0

Reset Stir

O f f / 0 1 2 4 6 8 1 0

Reset Stir

O f f / 0 1 2 4 6 8 1 0

Reset Stir

YEAST BREA

DS A

ND

QU

ICK

BREAD

S

54

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

brand way.

• Start out with an easy recipe, likeBasic White Bread, page 56, untilyou are familiar with using thePowerKnead™ Spiral Dough Hook.

• ALWAYS use the PowerKnead™Spiral Dough Hook to mix andknead yeast doughs.

• Use Speed 2 to mix or knead yeastdoughs. Use of any other speedcreates high potential for unitfailure.

• NEVER use recipes calling for morethan 14 cups all-purpose flour or 8 cups whole wheat flour whenmaking dough with a 6 quartmixer.

• NEVER use recipes calling for morethan 12 cups all-purpose flour or 6 cups whole wheat flour whenmaking dough with a 5 quartmixer.

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

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

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

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

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

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

• Most bread recipes give a range forthe amount of flour to be used.Enough flour has been added whenthe dough starts to clean sides ofbowl. If dough is sticky or humidityis high, slowly add more flour,about 1⁄2 cup at a time but NEVERexceed recommended flourcapacity. Knead after each additionuntil flour is completely worked intodough. If too much flour is added,a dry loaf will result.

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

55

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

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

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

Shaping A Loaf

56

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

or margarine2 packages active dry

yeast11⁄2 cups warm water

(105°F to 115°F)5-6 cups all-purpose

flour

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

Dissolve yeast in warm water in warmed mixerbowl. Add lukewarm milk mixture and 41⁄2 cupsflour. Attach bowl and PowerKnead™ Spiral DoughHook to mixer. Turn to Speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour, 1⁄2 cupat a time, and mix about 11⁄2 minutes, or untildough starts to clean 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 55, and placein greased 81⁄2x41⁄2x21⁄2-inch baking pans. Cover. Letrise in warm place, free from draft, about 1 hour, oruntil doubled in bulk.

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

Yield: 32 servings (16 slices per loaf).


VARIATION

Extra Bread for the FreezerIncrease ingredient quantities by 50 percent andprepare in 6 quart mixer bowl. In secondparagraph, change 41⁄2 cups flour to 7 cups. Dividedough into 3 pieces.


Variations continued on next page.

57

Basic White Bread CONTINUED

VARIATIONS

Cinnamon BreadPrepare dough, divide, and roll out each half to arectangle, as directed on page 57. Mix together 1⁄2 cup sugar and 2 teaspoons cinnamon in smallbowl. Spread each rectangle with 1 tablespoonsoftened butter or margarine. Sprinkle with half ofsugar mixture. Finish rolling and shaping loaves.Place in well-greased 81⁄2x41⁄2x21⁄2-inch baking pans.Cover. Let rise in warm place, free from draft, about1 hour, or until doubled in bulk. If desired, brushtops with beaten egg white. Bake at 375°F for 40 to45 minutes, or until golden brown. Remove frompans immediately and cool on wire racks.



Sixty-Minute RollsIncrease yeast to 3 packages and sugar to 1⁄4 cup.Mix and knead dough as directed for Basic WhiteBread on page 56. 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 for 12minutes, or until golden brown. Remove from pansimmediately and cool on wire racks.

Curlicues: Divide dough in half and roll each halfto 12x9-inch rectangle. Cut 12 equal strips about 1 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, thenquarters.

Yield: 24 servings (1 roll per serving).


58

Whole Grain Wheat Bread1⁄3 cup plus 1

tablespoon brownsugar

2 cups warm water(105°F to 115°F)

2 packages active dry yeast

5-6 cups whole wheatflour

3⁄4 cup powdered milk2 teaspoons salt1⁄3 cup oil

Dissolve 1 tablespoon brown sugar in warm waterin small bowl. Add yeast and let mixture stand.

Place 4 cups flour, powdered milk, 1⁄3 cup brownsugar, and salt in mixer bowl. Attach bowl andPowerKnead™ Spiral Dough Hook to mixer. Turn toSpeed 2 and mix about 15 seconds. Continuing onSpeed 2, gradually add yeast mixture and oil toflour mixture and mix about 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 doughstarts to clean sides of bowl. Knead on Speed 2about 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 specifiedor a dry loaf will result.


Punch dough down and divide in half. Shape eachhalf into a loaf as directed on page 55. Place ingreased 81⁄2x41⁄2x21⁄2-inch baking pan. Cover. Let risein warm place, free from draft, about 1 hour, oruntil doubled in bulk.

Bake at 400°F for 15 minutes. Reduce oventemperature to 350°F and bake 20 to 30 minuteslonger. Remove from pans immediately and cool onwire racks.



59

French Bread2 packages active dry

yeast21⁄2 cups warm water

(105°F to 115°F)1 tablespoon salt1 tablespoon butter or

margarine, melted7 cups all-purpose

flour2 tablespoons

cornmeal1 egg white1 tablespoon cold

water

Dissolve yeast in warm water in warmed mixerbowl. Add salt, butter, and flour. Attach bowl andPowerKnead™ Spiral Dough Hook to mixer. Turn toSpeed 2 and mix about 1 minute, or until wellblended. Knead on Speed 2 about 2 minuteslonger. Dough will be sticky.


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 untildoubled in bulk.

With sharp knife, make 4 diagonal cuts on top ofeach loaf. Bake at 450°F for 25 minutes. Removefrom oven. Beat egg white and water together witha fork. Brush each loaf with egg mixture. Return tooven and bake 5 to 10 minutes longer. Removefrom baking sheets immediately and cool on wire racks.



60

Honey Oatmeal Bread11⁄2 cups water

1⁄2 cup honey1⁄3 cup butter or

margarine51⁄2-61⁄2 cups all-purpose

flour1 cup quick cooking

oats2 teaspoons salt2 packages active dry

yeast2 eggs1 egg white1 tablespoon water

Oatmeal

Place water, honey, and butter in small saucepan.Heat over low heat until mixture is very warm(120°F to 130°F).

First place oats, then 5 cups flour, salt, and yeast inmixer bowl. Attach bowl and PowerKnead™ SpiralDough Hook to mixer. Turn to Speed 2 and mixabout 15 seconds. Continuing on Speed 2,gradually add warm mixture to flour mixture andmix about 1 minute. Add eggs and mix about 1minute longer.



Punch dough down and divide in half. Shape eachhalf into a loaf as directed on page 55. Place ingreased 81⁄2x41⁄2x21⁄2-inch baking pans. Cover. Let risein warm place, free from draft, about 1 hour, oruntil doubled in bulk.

Beat egg white and water together with a fork.Brush tops of loaves with mixture. Sprinkle withoatmeal. Bake at 375°F for 30 to 40 minutes.Remove from pans immediately and cool on wire racks.



61

Light Rye Bread1⁄4 cup honey1⁄4 cup light molasses2 teaspoons salt2 tablespoons butter

or margarine2 tablespoons caraway

seed1 cup boiling water2 packages active dry

yeast3⁄4 cup warm water

(105°F to 115°F)2 cups rye flour

31⁄2-4 cups all-purposeflour

Place honey, molasses, salt, butter, caraway seed,and boiling water in small bowl. Stir until honeydissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixerbowl. Add lukewarm honey mixture, rye flour, and1 cup all-purpose flour. Attach bowl andPowerKnead™ Spiral Dough Hook to mixer. Turn toSpeed 2 and mix about 1 minute, or until wellmixed. Stop and scrape bowl if necessary.

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


Punch dough down and divide in half. Shape eachhalf into a round loaf. Place on two greased bakingsheets. Cover. Let rise in warm place, free fromdraft, 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 topsbrown too quickly. Remove from baking sheetsimmediately and cool on wire racks.



62

Dill Batter Bread2 packages active dry


(105°F to 115°F)4 tablespoons honey,

divided2 cups large curd

cottage cheese2 tablespoons grated

fresh onion4 tablespoons butter

or margarine,softened

3 tablespoons dill seed3 teaspoons salt1⁄2 teaspoon baking

soda2 eggs1 cup whole wheat

flour3-31⁄2 cups all-purpose

flour

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

Add cottage cheese, remaining 3 tablespoonshoney, onion, butter, dill seed, salt, and soda.Attach bowl and flat beater to mixer. Turn to STIRSpeed and mix about 30 seconds. Add eggs.Continuing on STIR Speed, mix about 15 seconds.

Add whole wheat flour and 2 cups all-purposeflour. Turn to Speed 2 and mix about 2 minutes, oruntil combined. Continuing on Speed 2, addremaining flour, a little at a time, and mix untildough forms a stiff batter. Stop and scrape bowl, ifnecessary. Continuing on Speed 2, mix about 2minutes 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-greased 11⁄2- 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.



VARIATION

Dill Batter Bread for a CrowdDouble all ingredients and prepare in 6 quart mixerbowl.


63

Vegetable Cheese Bread2 packages active dry

yeast1 cup warm water

(105°F to 115°F)2 cups whole wheat

flour3-31⁄2 cups all-purpose

flour2 tablespoons sugar2 teaspoons salt2 tablespoons

softened butter ormargarine

1 cup warm low-fatmilk (105°F to 115°F)

1⁄4 cup chopped sun-dried tomatoes

2 teaspoons instantminced onion

2 teaspoons driedparsley leaves

1⁄2 cup shredded sharpCheddar cheese

Dissolve yeast in warm water in small bowl. Set aside.

Combine whole wheat flour, 2 cups all-purposeflour, sugar, and salt in mixer bowl. Attach bowland PowerKnead™ Spiral Dough Hook to mixer.Turn to Speed 2 and mix about 30 seconds.

Continuing on Speed 2, gradually add yeastmixture, softened butter, and warm milk to flourmixture and mix about 11⁄2 minutes. Stop and scrapebowl. Add tomatoes, onion, parsley, and cheese.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 doughstarts to clean sides of bowl. Knead on Speed 2about 2 minutes longer.


Punch dough down and divide in half. Shape eachhalf into a loaf as directed on page 55. Place inwell-greased 81⁄2x41⁄2x21⁄2-inch baking pans. Cover. Letrise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk.

Bake at 375°F for 40 minutes. Remove from pansimmediately and cool on wire rack. (NOTE: Loavesmay need to be released by running a knife aroundedges of pans.)



64

Blueberry Oat Bread2 cups all-purpose

flour1 cup rolled oats1 cup sugar



1⁄4 teaspoon salt1⁄4 teaspoon allspice3⁄4 cup low-fat milk1⁄2 cup butter or

margarine, melted1 tablespoon grated

orange peel2 eggs

11⁄4 cups fresh or frozen blueberries (not thawed)

Combine dry ingredients in mixer bowl. Add milk,butter, orange peel, and eggs. Attach bowl and flatbeater to mixer. Turn to STIR Speed and mix about30 seconds. With spoon, gently stir in blueberries.

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



Baking Powder Biscuits2 cups all-purpose

flour4 teaspoons baking

powder1⁄2 teaspoon salt1⁄3 cup shortening2⁄3 cup low-fat milk

Melted butter ormargarine, if 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. Continuing on STIRSpeed, mix until dough starts to cling to beater.Avoid overbeating.

Turn dough onto lightly floured surface and kneadabout 20 seconds, or until smooth. Pat or roll to 1⁄2-inch thickness. Cut with floured 2-inch biscuitcutter.

Place on greased baking sheets and brush withmelted butter, if desired. Bake at 450°F for 12 to 15 minutes. Serve immediately.

Yield: 12 servings (1 biscuit per serving).


65

Basic Sweet Dough3⁄4 cup low-fat milk1⁄2 cup sugar

11⁄4 teaspoons salt1⁄2 cup butter or

margarine 2 packages active dry


(105°F to 115°F)3 eggs, room

temperature51⁄2-61⁄2 cups all-purpose

flour

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

Dissolve yeast in warm water in warmed mixerbowl. Add lukewarm milk mixture, eggs, and 5 cupsflour. Attach bowl and PowerKnead™ Spiral DoughHook to mixer. Turn to Speed 2 and mix about 2 minutes.

Continuing on Speed 2, add remaining flour, 1⁄2 cupat a time, and mix about 11⁄2 minutes, or untildough starts to clean sides of bowl. Knead onSpeed 2 about 2 minutes longer.


Punch dough down and shape as desired for rolls orcoffee cakes.

VARIATION

Basic Sweet Dough for a CrowdDouble all ingredients and prepare in 6 quart mixerbowl. In first paragraph, change small saucepan tomedium saucepan. In second paragraph, change 5cups flour to 10 cups flour.

66

Cinnamon Swirl Rounds1 cup firmly packed

brown sugar1 cup sugar1⁄2 cup butter or

margarine, softened1⁄4 cup all-purpose flour

11⁄2 tablespoonscinnamon

1⁄2 cup choppedwalnuts or pecans

1 recipe Basic SweetDough (see page 67)

Place brown sugar, sugar, butter, flour, cinnamon,and walnuts in mixer bowl. Attach bowl and flatbeater to mixer. Turn to Speed 2 and mix about 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 seamtogether. Cut into 24 slices, 1-inch each.

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 in bulk.

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

Caramel Glaze1⁄3 cup evaporated milk2 tablespoons brown

sugar11⁄2 cups powdered

sugar1 teaspoon vanilla

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 untilcreamy.

Yield: 24 servings (1 roll per serving)


67

Rapid Mix Cool Rise White Bread6-7 cups all-purpose

flour2 tablespoons sugar

31⁄2 teaspoons salt3 packages active dry

yeast1⁄4 cup butter or

margarine, softened2 cups very warm

water (120°F to130°F)vegetable oil

Place 51⁄2 cups flour, sugar, salt, yeast, and butter inmixer bowl. Attach bowl and PowerKnead™ SpiralDough Hook to mixer. Turn to Speed 2 and mixabout 20 seconds. Gradually add warm water andmix about 11⁄2 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 57. Place in greased 81⁄2x41⁄2x21⁄2-inch baking pans. Brush each loaf with vegetable oiland cover loosely with plastic wrap. Refrigerate 2 to12 hours.

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

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



68

Crusty Pizza Dough1 package active dry


(105°F to 115°F)1⁄2 teaspoon salt2 teaspoons olive oil

21⁄2-31⁄2 cups all-purposeflour

1 tablespoon cornmeal

Dissolve yeast in warm water in warmed mixerbowl. Add salt, olive oil, and 21⁄2 cups flour. Attachbowl and PowerKnead™ Spiral Dough Hook tomixer. Turn to Speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour, 1⁄2 cupat a time, and mix about 11⁄2 minutes, or untildough starts to clean 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 to 20 minutes.

Yield: 4 servings (1⁄4 pizza per serving).


VARIATION

Pizza for a CrowdDouble the ingredients and prepare in the 6 quartmixer bowl.

Yield: 8 servings (1⁄4 pizza per serving).

69

Herb Garlic Baguettes1 package active dry

yeast1 teaspoon sugar1⁄4 cup warm water

(105°F to 115°F)31⁄4-31⁄2 cups all-purpose

flour1 tablespoon chopped

fresh basil or 1teaspoon dried basil

2 teaspoons choppedfresh oregano or 1⁄2teaspoon dried leaforegano

2 teaspoons choppedfresh thyme or 1⁄2teaspoon dried leafthyme

1 teaspoon freshminced garlic

1 teaspoon salt3⁄4 cup cold water1 egg1 teaspoon water

Dissolve yeast and sugar in warm water.

Place 31⁄4 cups flour, basil, oregano, thyme, garlic,and salt in bowl. Attach bowl and PowerKnead™Spiral Dough Hook to mixer. Turn to Speed 2 andmix 30 seconds. Stop and scrape bowl.

Continuing on Speed 2, slowly add yeast mixtureand cold water, mixing about 30 seconds. If doughis sticky, add remaining 1⁄4 cup flour. Knead onSpeed 2 about 3 minutes, or until dough is smoothand elastic.

Place dough in greased bowl, turning to grease top.Cover. Let rise in warm place, free from draft, 11⁄2 to2 hours, or until doubled in size.

On lightly floured surface, punch dough downseveral times to remove all air bubbles. Dividedough in half. Shape each half into a 12-inch longloaf. Place each loaf on greased baking sheet or ingreased baguette pans. With sharp knife, make 3 to4 shallow diagonal slices in top of dough. Beat eggand 1 teaspoon water together with a fork. Brusheach baguette with egg mixture. Cover withgreased plastic wrap. Let rise in warm place, freefrom draft, about 1 to 11⁄2 hours, or until doubled inbulk.

Brush top of each baguette again with egg mixture.Bake at 450°F for 15 to 18 minutes, or until deepgolden brown. Remove from pans and cool on wireracks.


Tip: Freeze up to 2 weeks. Thaw at roomtemperature. Wrap loosely with foil. Heat at 375°F for 10 to 15 minutes.


70

Herb Pull-Apart Rolls1 package active dry


(105°F to 115°F)1⁄2 cup butter or

margarine, melted3-31⁄2 cups all-purpose

flour2 tablespoons sugar

11⁄2 teaspoons salt1⁄4 teaspoon thyme1⁄4 teaspoon oregano1⁄4 teaspoon dill

Dissolve yeast in warm water in warmed mixerbowl. Add 1⁄4 cup butter, 2 cups flour, sugar, salt,thyme, oregano, and dill. Attach bowl andPowerKnead™ Spiral Dough Hook to mixer. Turn toSpeed 2 and mix for 1 minute, or until wellblended.

Continuing on Speed 2, add remaining flour, 1⁄2 cupat a time, and mix about 2 minutes, or until doughstarts to clean sides of bowl. Knead on Speed 2about 2 minutes longer, or until dough is smoothand elastic.


Punch dough down. Roll dough into a 12x9x1⁄4-inchrectangle. Brush with remaining butter. Slice doughinto six 11⁄2x12-inch strips. Stack strips; then cut intotwelve 1-inch pieces. Place pieces, cut side up, ingreased muffin pans. Cover. Let rise in warm place,free from draft, about 45 minutes, or until doubledin bulk. Bake at 400°F for 15 to 20 minutes.Remove from pans immediately and cool on wireracks.

Yield: 12 servings (12 rolls).


71

Banana Nut Bread1⁄3 cup shortening1⁄2 cup sugar2 eggs




1⁄2 teaspoon salt1 cup (2 medium)

mashed ripe banana1⁄2 cup chopped

walnuts or pecans

Place shortening and sugar in mixer bowl. Attachbowl and flat beater to mixer. Turn to Speed 6 andbeat about 1 minute. Stop and scrape bowl.Continuing on Speed 6, beat about 1 minutelonger. Add eggs. Turn to Speed 4 and beat about30 seconds. Stop and scrape bowl. Turn to Speed 6and beat about 11⁄2 minutes.

Combine flour, baking powder, baking soda, andsalt in separate bowl. Add half of flour mixture andhalf of mashed banana to mixer bowl. Turn to STIRSpeed and mix about 30 seconds. Add remainingflour and banana. Continuing on STIR Speed, mixabout 30 seconds. Stop and scrape bowl. Addwalnuts. Continuing on STIR Speed, mix about 15 seconds.

Pour mixture into greased and floured 9x5x3-inchbaking pan. Bake at 350°F for 40 to 45 minutes.Cool 5 minutes in pan. Remove from pan and coolcompletely on wire rack.

Yield: 16 servings (16 slices).


VARIATION

Bread for GiftsTriple the ingredients to prepare 3 loaves for gift-giving.


72

Lemony Raisin Bread1 package active dry

yeast1 cup warm milk

(105°F to 115°F)4 to 41⁄2 cups all-

purpose flour1 cup raisins1⁄4 cup sugar1 teaspoon salt1 teaspoon grated

lemon peel1⁄2 cup vegetable oil1⁄2 cup butter or

margarine, melted4 egg yolks, beaten1 egg white1 tablespoon water

Dissolve yeast in warm milk. Set aside.

Place 3 cups flour, raisins, sugar, salt, and lemonpeel in mixing bowl. Attach bowl andPowerKnead™ Spiral Dough Hook to mixer. Turn toSpeed 2 and mix about 15 seconds.

Continuing on Speed 2, gradually add milk mixture,oil, butter, and egg yolks to flour mixture and mixabout 1 minute.

Continuing on Speed 2, add remaining flour, 1⁄2 cupat a time, until dough starts to clean sides of bowl.Knead on Speed 2 about 2 minutes longer.

(NOTE: Dough may not form a ball on the hook.However, as long as there is contact betweendough and hook, kneading will be accomplished.Do not add more than the maximum amount offlour specified or loaf will be dry.)

Place dough in a greased bowl, turning to greasetop. Cover. Let rise in warm place, free from draft,about 1 hour, or until doubled in bulk.

Punch dough down and shape into a ball. Place in agreased and floured 11⁄2-quart baking dish. Let risein warm place, free from draft, about 1 hour, oruntil doubled in bulk.

Cut 2 slashes with a sharp knife in a cross patternon top of loaf. Beat egg white and water in smallbowl and brush lightly on top of loaf. Bake at 350°F for 55 to 60 minutes. Remove from bakingdish immediately and cool on wire rack.



VARIATION

Lemony Raisin FocacciaPrepare dough as directed above. After shaping intoa ball, place dough on lightly greased baking sheetand flatten to 2 inches thick. Let rise and bake asdirected above.

73

Raisin Bran Muffins1 cup boiling water1 cup wheat bran 1 cup raisins1 cup brown sugar1⁄2 cup sugar1⁄2 cup shortening2 eggs2 cups buttermilk

11⁄2 teaspoons vanilla21⁄2 cups all-purpose

flour21⁄2 teaspoons baking

soda1 teaspoon baking

powder1⁄2 teaspoon salt2 cups bran cereal

flakes

Pour boiling water over bran in medium bowl. Addraisins. Set aside.

Place brown sugar, sugar, and shortening in mixerbowl. Attach bowl and flat beater to mixer. Turn toSpeed 4 and beat about 1 minute. Add eggs. Turnto Speed 4 and beat about 30 seconds. Addbuttermilk and vanilla. Turn to STIR Speed and mixabout 30 seconds. Stop and scrape bowl.

Add flour, baking soda, baking powder, and salt.Continuing on STIR Speed, mix about 30 seconds.Stop and scrape bowl. Continuing on STIR Speed,mix about 30 seconds longer. Gradually turn toSpeed 4 and beat about 1 minute. Add bran-raisinmixture and bran cereal flakes. Turn to STIR Speedand mix about 30 seconds, or until ingredients arecombined.

Spoon batter into greased or paper-lined muffinpans. Bake at 400°F for 20 minutes, or untiltoothpick inserted in center comes out clean.Remove from pans immediately. Serve warm.

Yield: 24 servings (1 muffin per serving).

Per servings; About 185 cal, 3 g pro, 33 g carb, 5 g fat, 18 mg chol, 261 mg sod.

Tip: Batter can be refrigerated in tightly coveredcontainer up to 1 week.

74

Pepper Cheese Muffins1 cup buttermilk1⁄3 cup butter or

margarine, melted2 eggs2 cups all-purpose

flour4 oz. (1 cup) shredded

pepper cheese1 tablespoon sugar2 teaspoons baking

powder1 teaspoon chopped

parsley1⁄2 teaspoon baking

soda1⁄4 teaspoon salt1⁄4 teaspoon coarsely

ground black pepper

Place buttermilk, butter, and eggs in bowl. Attachbowl and flat beater to mixer. Turn to Speed 4 andbeat 1 minute. Stop and scrape bowl. Combineflour, cheese, sugar, baking powder, parsley, bakingsoda, salt, and pepper. Turn to STIR Speed and addflour mixture, mixing just until moistened, about 30 seconds. DO NOT OVER BEAT.

Fill greased regular muffin pans two-thirds full. Bakeat 400°F for 15 to 20 minutes. Serve warm.

Yield: 12 servings (12 muffins).

Tip: Recipe will make 24 miniature muffins to serveas an appetizer.


VARIATION

Muffins for a PartyDouble all ingredients and prepare in 6 quart mixerbowl. In first paragraph, change Speed 4 to Speed 2.

Yield: 24 servings (24 muffins).

75

Sour Cream Coffee Cake1⁄2 cup firmly packed

brown sugar11⁄2 teaspoons cinnamon

1 cup choppedwalnuts or pecans


11⁄2 cups granulatedsugar

3 teaspoons bakingpowder


1⁄2 teaspoon salt1 cup butter or

margarine, softened1 cup reduced-fat sour

cream1 teaspoon vanilla3 eggs

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

Combine flour, granulated sugar, baking powder,baking soda, and salt in mixer bowl. Add butter,sour cream, and vanilla. Attach bowl and flat beaterto mixer. Turn to Speed 2 and mix about 45seconds, or until ingredients are combined. Stopand scrape bowl. Turn to Speed 4 and beat about11⁄2 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 floured 13x9x2-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 40 to 50 minutes (13x9x2-inch pan) or 50 to 60 minutes (10-inch tube pan) . Serve warm.

Yield: 16 servings.


VARIATION

Coffee Cake for a CrowdDouble the ingredients and prepare in 6 quart mixerbowl.

Yield: 32 servings (16 servings per cake).

76

Caramel Apple Kuchen1 recipe Basic Sweet

Dough (see page 67)2 cups firmly packed

brown sugar6 tablespoons all-

purpose flour2 teaspoons cinnamon6 tablespoons butter

or margarine,softened

6-8 apples (8 cups),peeled and thinlysliced

Divide dough in half. Press each half into greased13x9x2-inch baking pan. Gently press edges 1⁄2 inchup sides.

Cover. Let rise in warm place, free from draft, 45 to60 minutes, or until doubled in bulk.

Meanwhile, place brown sugar, flour, cinnamon,and butter in mixer bowl. Attach bowl and flatbeater to mixer. Turn to Speed 2 and mix about 1 minute.

Arrange apple slices over dough in each of twopans. Sprinkle evenly with brown sugar mixture.Bake at 350°F for 35 to 45 minutes, or until goldenbrown and apples are tender. Serve warm.

Yield: 24 servings (12 pieces per kuchen).


Crispy Waffles2 cups all-purpose

flour3 teaspoons baking

powder2 tablespoons sugar1⁄2 teaspoon salt2 eggs, separated

11⁄4 cups low-fat milk1⁄4 cup butter or

margarine, melted

Combine flour, baking powder, sugar, and salt inmixer bowl. Add egg yolks, milk, and butter. Attachbowl and flat beater to mixer. Turn to Speed 4 andmix about 30 seconds, or until ingredients arecombined. Stop and scrape bowl. Continuing onSpeed 4, mix about 15 seconds, or until smooth.Pour mixture into another bowl. Clean mixer bowl.

Place egg whites in mixer bowl. Attach bowl andwire 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).


77

Light and Fluffy Pancakes4 eggs, separated1 cup cottage cheese1⁄3 cup all-purpose flour1⁄4 teaspoon salt

Place egg whites in mixer bowl. Attach bowl andwire whip to mixer. Turn to Speed 8 and beat 2 to21⁄2 minutes, or until egg whites are stiff but not dry.Place egg whites in another bowl.

Place yolks in mixer bowl. Turn to Speed 2 and mixabout 1 minute. Continuing on Speed 2, addcottage cheese, flour, and salt. Mix about 1 minute.Stop and scrape bowl. Remove bowl from mixerand fold in beaten egg whites with a rubberspatula.

For each pancake, drop a heaping tablespoonful ofbatter on hot, greased griddle. Cook pancakes 1 to2 minutes, or until puffed and dry around edges.Turn and cook 1 to 2 minutes longer, or untilgolden brown on underside.

Yield: 6 servings (3, 3-inch pancakes per serving).


78

Model FPPAThree popular KitchenAid®

attachments have been packaged inone carton. It includes a RotorSlicer/Shredder (RVSA), Food Grinder(FGA), and Fruit/Vegetable StrainerParts (FVSP).

Multi-Function Attachment Pack

KitchenAidSt. Joseph, Michigan USA

Off Stir 2 4 6 8 10

Solid State Speed Control

®


Off Stir 2 4 6 8 10


®


Off Stir 2 4 6 8 10


Slicer & Shredder

Attachment Pack

Food Grinder

Fruit &VegetablStrainer

Food Grinder

Model FGAGrinds meat, firm fruits andvegetables, and dry bread.

Custom

Attachments – For More Information call 1-800-541-6390

Fruit/Vegetable StrainerModel FVSFGAMakes preparing jams, purées, saucesand baby foods quick and easy.Comes with Food Grinder.

Custom

79


Food Tray

®

Model FTHolds large quantities of food forquicker and easier juicing, puréeingand grinding. For use with FGA.

Sausage Stuffer

Custom

Model SSA3⁄8" and 5⁄8" stuffing tubes makeBratwurst, Kielbasa, Italian or PolishSausage and breakfast links. For usewith FGA.

Rotor Slicer/Shredder

Custom

Model RVSAIncludes 4 cones: thin and thick slicer,fine and coarse shredder.

80

Grain Mill

Custom

Model GMAGrinds low-moisture grains from veryfine to extra coarse textures.

Can OpenerModel COOpens cans quickly, leaves edgessmooth and snag-free.Custom


Custom

Pasta Roller SetModel KPRAMakes lasagna noodles, fettuccini andlinguine fini. 3 piece set includes Roller,Fettuccine Cutter and Linguine FiniCutter.

81

Citrus Juicer

Custom

Model JEJuices citrus fruits quickly andthoroughly, strains out pulp.

Pasta Maker

Custom

Model SNFGA5 plates make thin and thick spaghetti,flat noodles, macaroni, and lasagna.Comes with Food Grinder.


82

OFF/010

2 4 6 8

STIRRESET

Pouring ShieldsModel KPS2CL(fits all 5-quart bowl-lift modelsexcept the 5-quart KV models)Minimizes splash-out when addingingredients.

OFF/010

2 4 6 8

STIRRESET

Model KN2PS(fits all 6-quart and KV 5-quart bowl-lift models)Minimizes splash-out when addingingredients.


KitchenAid Mixer manual & recipe

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Transcript of KitchenAid Mixer manual & recipe