Stand Mixer Attachment Recipes

RECIPESattachment

Stand mixer

The design of the stand mixer is a trademark in the U.S. and elsewhere.®/TM ©2014 KitchenAid. All rights reserved.

copyright 2014 © Publications international, Ltd.

Recipes, text and photos on pages 10-25, 29, 31, 33, 39, 43, 45, 48-51, 54-55, 57, 58-61, 64-67, 75, 77, 79, 81, 83, 95, 97, 100, 105, 107, 121, 123 and 125 copyright © 2014 KitchenAid. All other recipes and recipe photos copyright © 2014 Publications International, Ltd.

Inset photos on pages 7, 35, 47, 69, 89 and 111 copyright © Shutterstock.com.

All rights reserved. This publication may not be reproduced or quoted in whole or in part by any means whatsoever without written permission from:

Louis Weber, CEO Publications International, Ltd. 7373 North Cicero Avenue Lincolnwood, IL 60712

Permission is never granted for commercial purposes.

Pictured on the front cover (left to right, top to bottom): Vanilla Biscuits with Strawberries and Whipped Cream (page 20), Carrot Ginger Juice (page 64), Avocado Lime Ice Cream (page 106), Ultimate Grilled Burgers (page 44), Puttanesca with Spaghetti (page 74) and Scrumptious Sandwich Bread (page 122).

Pictured on the back cover (left to right, top to bottom): Mango and Red Pepper Salsa (page 12), Falafel with Garlic Tahini Sauce (page 42), Wheatgrass Blast (page 56), Spinach and Mushroom Cannelloni (page 82), Pomegranate and Orange Sherbet (page 100) and Pretzel Rolls (page 120).

Manufactured in China.

8 7 6 5 4 3 2 1

contentSKitchenaid® Stand mixer

attachmentS

Food Processor Attachment 6

Food Grinder Attachment 34

Juicer and Sauce Attachment 46

Pasta Roller and Cutters 68

Ice Cream Maker Attachment 88

Flat Beater and Dough Hook 110

Index 126

4 Stand Mixer attachMentS

Stand Mixer AttAchments

Take your culinary creativity to new heights with over

50 new recipes that will inspire and delight; each

recipe has been rigorously tested and earned the

KitchenAid Official Recipe Seal of Approval.

Discover blends of fresh ingredients and bursts

of flavor infused from page to page. Mango and

Red Pepper Salsa created with the Food Processor

Attachment, Carrot Ginger Juice fresh from your Juicer

and Sauce Attachment, and a Raspberry Sorbet served

up from the Ice Cream Maker. All made with the power

of the KitchenAid® Stand Mixer.

FoodProcessor

AttAchment

Rustic Pear Galette 8

Sesame Miso Cucumber Salad 10

Mango and Red Pepper Salsa 12

Goat Cheese Toasts 14

Spicy Garlic Sour Dill Cucumbers 16

Wasabi Flank Steak with Shredded Asian Salad 18

Vanilla Biscuits with Strawberries and Whipped Cream 20

Fresh Fruit Tart with Vanilla Shortbread Crust 22

Pesto Potato Salad 24

Carrot Cupcakes 26

Crisp and Crunchy Apple Slaw 28

Beet and Blue Salad 30

Thai Salad Rolls 32

8 Food processor AttAchment Food processor AttAchment 9

rustic PeAr GAlette

1 cup all-purpose flour 1⁄4 cup plus 2 tablespoons sugar, divided Grated peel of 1 lemon 1⁄4 teaspoon salt 1⁄4 cup (1⁄2 stick) cold butter, cut into small pieces 2 to 3 tablespoons cold water 1 tablespoon plus 1 teaspoon cornstarch 2 teaspoons ground cinnamon or apple pie spice 3 Bartlett pears (about 11⁄2 pounds), peeled, cored and halved 1⁄4 cup dried cranberries or chopped walnuts 1 teaspoon vanilla 1⁄4 teaspoon almond extract (optional) 1 egg white, lightly beaten with 1 tablespoon water

1 For crust, attach flat beater to stand mixer. Place flour, 2 tablespoons sugar, lemon peel and salt in mixer bowl; mix on low speed 10 seconds or until blended. Add butter; mix on low speed 1 to 2 minutes or until mixture resembles coarse crumbs.

2 With mixer running on low speed, pour cold water into bowl and mix 1 minute or until dough forms. Turn out dough onto lightly floured surface; press together to form a ball. Wrap dough with plastic wrap; refrigerate at least 30 minutes.

3 Preheat oven to 450°F. Reserve 1 teaspoon sugar; combine remaining sugar, cornstarch and cinnamon in medium bowl; mix well. Assemble KitchenAid® Food Processor Attachment with adjustable slicing blade; attach to stand mixer. Slide to second notch for thin slices. Slice pears on medium speed into large bowl; measure 4 cups. Add pears, cranberries, vanilla and almond extract, if desired, to sugar mixture; toss to coat.

4 Roll out dough into 10-inch circle on parchment paper; transfer dough and parchment paper to baking sheet. Spoon pear mixture onto dough to within 1 inch of edge. Fold edge of crust over pear mixture;

crimp slightly. Brush edge of crust with egg white mixture; sprinkle with reserved 1 teaspoon sugar.

5 Bake 25 minutes or until pears are tender and crust is golden brown.* Cool on baking sheet on wire rack 30 minutes. Serve warm.

*If edge browns too quickly, cover with foil after 15 minutes of baking.

makes 8 to 12 servings

10 Food processor AttAchment

sesAme miso cucumBer sAlAd

2 medium cucumbers, peeled, ends trimmed 2 green onions, sliced 2 tablespoons yellow miso* 11⁄2 tablespoons rice vinegar 11⁄2 tablespoons honey 3 teaspoons hot water 3 teaspoons dark sesame oil 1 teaspoon red pepper flakes 1 teaspoon chopped fresh ginger 1⁄4 teaspoon coarse salt 11⁄2 tablespoons toasted sesame seeds

*If miso is not available, substitute 11⁄2 tablespoons soy sauce and 1 teaspoon lime juice.

1 Assemble KitchenAid® Food Processor Attachment with dicing kit; attach to stand mixer. Dice cucumbers on medium speed into large bowl. Stir in green onions.

2 Remove Food Processor Attachment and attach wire whip to stand mixer. Combine miso, vinegar, honey, hot water, sesame oil, red pepper flakes, ginger and salt in mixer bowl. Whip on medium-high speed 30 seconds to 1 minute or until well blended. Add to cucumber mixture; stir gently to coat. Serve immediately or refrigerate up to 1 hour. Sprinkle with sesame seeds just before serving.

makes 10 servings


mAngo And red PePPer sAlsA

5 firm ripe mangoes, peeled and pitted 2 red bell peppers, quartered 1⁄4 small red onion 1 jalapeño pepper, cored and seeded 1⁄4 cup packed fresh cilantro leaves, coarsely chopped 1 clove garlic, minced 1 tablespoon fresh lime juice 11⁄2 teaspoons sugar 1 teaspoon coarse salt tortilla chips

1 Assemble KitchenAid® Food Processor Attachment with dicing kit; attach to stand mixer. Dice mangoes, bell pepper, onion and jalapeño on medium-high speed into mixer bowl.

2 Stir in cilantro, garlic, lime juice, sugar and salt. Serve with tortilla chips.

makes 3 cups salsa

tip: For hotter salsa, add 5 to 6 jalapeño seeds.


goAt cheese toAsts

1 small zucchini 1 small yellow squash 3 small plum tomatoes 2 sheets (17-ounce package) puff pastry, thawed according to

package directions 4 ounces garlic-herb flavored goat cheese or plain goat cheese,

softened 9 fresh basil leaves, torn in half or 18 small whole basil leaves salt and freshly ground pepper

1 Preheat oven to 400°F. Line two baking sheets with parchment paper.

2 Assemble KitchenAid® Food Processor Attachment with adjustable slicing disc; attach to stand mixer. Slide to fourth notch for thick slices. Slice zucchini and squash on medium speed into mixer bowl. Slice tomatoes on medium-high speed into same bowl.

3 Unroll puff pastry on lightly floured surface. Cut nine circles from each sheet using 3-inch biscuit cutter; place cutouts on prepared baking sheets. Spread 11⁄2 teaspoons goat cheese on each circle. Place one slice each zucchini, yellow squash and tomato on each round, overlapping slices; top each with basil leaf half. Lightly spray with olive oil cooking spray; sprinkle with salt and pepper.

4 Bake 15 to 20 minutes or until edges of pastry are golden. Serve warm or at room temperature.

makes 18 toasts


spicy gArlic sour dill cucumBers

8 cloves garlic 8 teaspoons dill seed 4 teaspoons whole black peppercorns 4 teaspoons red pepper flakes 4 teaspoons mustard seed 2 teaspoons celery seed 8 (1-pint) canning jars 1⁄4 large white onion 5 seedless cucumbers, ends trimmed 5 cups water 5 cups cider vinegar 5 tablespoons sugar 5 tablespoons coarse salt

1 Place 1 clove garlic, 1 teaspoon dill seed, 1⁄2 teaspoon black peppercorns, 1⁄2 teaspoon red pepper flakes, 1⁄2 teaspoon mustard seed and 1⁄4 teaspoon celery seed in each canning jar.

2 Assemble KitchenAid® Food Processor Attachment with adjustable slicing disc; attach to stand mixer. Slide to third notch for medium slices. Slice onion on medium speed into mixer bowl. Place 5 to 6 onion slices in each jar.

3 Slide to fifth notch for thick slices. Slice cucumber into rounds on low speed into mixer bowl. Pack evenly into jars.

4 Combine water, vinegar, sugar and salt in large saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar and salt. Remove from heat. Pour about 11⁄4 cups brine mixture into each jar, filling to 1⁄2 inch from top. Seal jars; cool to room temperature. Refrigerate 48 hours before serving.

makes 8 (1-pint) jars

tip: For spicier cucumbers, slice 2 jalapeño peppers and place 1 to 2 slices in each jar. The more seeds that are added, the spicier the cucumbers will be.


WAsAbi FlAnk steAk with shredded AsiAn sAlAd

5 tablespoons rice vinegar, divided 2 tablespoons soy sauce 2 tablespoons dark sesame oil 1 tablespoon prepared wasabi paste 1 clove garlic, minced 1 piece peeled fresh ginger (about 1 inch), minced 1 flank steak (about 11⁄4 pounds) 1 small head napa cabbage, cut into wedges 5 red radishes 1 large carrot, peeled 4 green onions, finely chopped 3 tablespoons sugar 11⁄2 teaspoons salt

1 Whisk 2 tablespoons vinegar, soy sauce, sesame oil, wasabi paste, garlic and ginger in small bowl. Place steak in large resealable food storage bag. Pour marinade over steak. Seal bag; turn to coat. Marinate in refrigerator at least 2 hours or overnight, turning occasionally.

2 Meanwhile for salad, assemble KitchenAid® Food Processor Attachment with adjustable slicing disc; attach to stand mixer. Slide to third notch for medium slices. Slice cabbage through large feed tube on medium speed into mixer bowl. Slide to first notch for thin slices. Slice radishes through feed tube into same bowl. Replace slicing disc with shredding disc with large holes facing up. Shred carrot into same bowl. Whisk green onion, remaining 3 tablespoons rice vinegar, sugar and salt in small bowl. Pour over vegetable mixture; toss to coat.

3 Drain steak; discard marinade. Pat steak dry. Heat large skillet over medium-high heat. Cook steak 4 to 6 minutes per side or to desired doneness. Transfer steak to cutting board; let rest 10 minutes before slicing. Carve steak against the grain into thin slices. Arrange slaw on serving plates; top with steak. Serve immediately.

makes 4 servings


VAnillA biscuits with strAwBerries And whiPPed creAm

2 cups all-purpose flour 3 tablespoons granulated sugar, divided 1 tablespoon baking powder 1⁄4 teaspoon salt 1⁄2 cup (1 stick) cold butter, cut into pieces 3⁄4 cup buttermilk 2 teaspoons vanilla 11⁄2 pounds fresh strawberries, hulled 2 cups (1 pint) heavy cream 3 tablespoons powdered sugar 1⁄2 teaspoon grated lemon peel

1 Preheat oven to 425°F. Line baking sheets with parchment paper.

2 Attach flat beater to stand mixer. Combine flour, 2 tablespoons granulated sugar, baking powder and salt in mixer bowl; mix on low speed 10 seconds or until blended. Add butter; mix on low speed 1 to 2 minutes or until mixture resembles coarse crumbs. With mixer running on low speed, add buttermilk and vanilla. Mix 15 seconds or until rough dough forms. Turn out dough onto lightly floured surface; gather into a ball. Roll or pat dough to 1⁄2-inch thickness. Cut circles with 3-inch biscuit cutter; place on prepared baking sheets. Bake 10 to 15 minutes or until lightly browned. Cool completely.

3 Assemble KitchenAid® Food Processor Attachment with adjustable slicing disc; attach to stand mixer. Slide to third notch for medium slices. Slice strawberries horizontally on medium speed into large bowl. Stir in remaining 1 tablespoon sugar.

4 Remove Food Processor Attachment and attach wire whip to stand mixer. Combine cream and powdered sugar in clean mixer bowl; whip on high speed 3 minutes or until stiff peaks form. Mix in lemon peel.

5 Slice biscuits in half. Top bottom halves with whipped cream, strawberry slices and top halves of biscuits. Garnish as desired.

makes about 20 servings

Food processor AttAchment 23 22 Food processor AttAchment

Fresh Fruit tArt with vAnillA shortBreAd crust

3⁄4 cup (11⁄2 sticks) plus 1 tablespoon butter, softened, divided 2⁄3 cup sugar, divided 1 teaspoon grated lemon peel 3 teaspoons vanilla, divided 13⁄4 cups all-purpose flour 1⁄4 teaspoon coarse salt 3 egg yolks 11⁄2 tablespoons cornstarch 1 cup plus 1 tablespoon half-and-half, divided 1⁄2 firm ripe banana, peeled 3 fresh strawberries, hulled 1 firm ripe kiwi, peeled 1 peach or nectarine, pitted and halved 1⁄2 mango, peeled and pitted 1⁄4 cup each fresh raspberries, blueberries and blackberries

1 Preheat oven to 350°F. Combine 3⁄4 cup butter, 1⁄3 cup sugar and lemon peel in mixer bowl; mix on medium-high speed about 1 minute or until well blended. Mix in 2 teaspoons vanilla until blended. Add flour and salt; mix on low speed about 1 minute or until fine crumbs form. Turn out dough onto lightly floured surface; gather into a ball. Press dough into 9- or 10-inch tart pan with removable bottom; cover with parchment paper and fill with dried beans or rice. Bake 20 minutes. Remove beans and parchment; prick bottom of crust all over with fork. Bake 10 to 15 minutes or until lightly browned. Cool completely.

2 Meanwhile for filling, combine egg yolks and remaining 1⁄3 cup sugar in clean mixer bowl; mix on medium speed 2 to 3 minutes or until mixture is light yellow and slightly thickened. Mix in cornstarch and remaining 1 teaspoon vanilla on low until well blended. Bring half-and-half to a boil in medium saucepan. With mixer running on low speed, pour hot half-and-half into egg mixture in thin steady stream. Transfer mixture to same saucepan. Cook over medium heat 3 to 5 minutes or until mixture thickens, whisking constantly. Remove from

heat; whisk in remaining 1 tablespoon half-and-half and 1 tablespoon butter. Press through fine mesh strainer into medium bowl; cool slightly. Press plastic wrap directly onto surface; refrigerate until cold.

3 Assemble KitchenAid® Food Processor Attachment with adjustable slicing disc; attach to stand mixer. Slide to second notch. Slice banana on medium speed into large bowl. Slide to third notch; slice strawberries. Slide to fourth notch; slice kiwi, peach and mango. Spread filling over crust; top with sliced fruit and berries.



pesto PotAto sAlAd

1⁄2 medium red onion or 2 small shallots 4 stalks celery 11⁄2 pounds small waxy potatoes, such as fingerling or Yukon gold 11⁄4 teaspoons coarse salt, divided 11⁄2 cups fresh arugula, divided 2 ounces Parmesan cheese, finely chopped 2 tablespoons toasted* pine nuts, finely chopped 3 tablespoons water 2 tablespoons extra virgin olive oil 1 clove garlic, minced

*To toast pine nuts, spread in single layer in heavy skillet. Cook over medium-low heat 2 minutes or until nuts are lightly browned and fragrant, stirring frequently.

1 Assemble KitchenAid® Food Processor Attachment with adjustable slicing disc; attach to stand mixer. Slide to sixth notch for thick slices. Slice potatoes into rounds on medium speed into large bowl. Transfer potatoes to large saucepan. Slide to first notch for thin slices. Slice onion into same bowl. Slide to third notch for medium slices. Slice celery into bowl.

2 Cover potatoes with water and add 1 teaspoon salt. Bring to a simmer over medium-high heat; cook 10 to 12 minutes or just until potatoes are fork-tender. Drain potatoes; refrigerate until cold.

3 Meanwhile for pesto, finely chop 3⁄4 cup arugula; place in mixer bowl. Add cheese, pine nuts, water, olive oil, garlic and remaining 1⁄4 teaspoon salt. Remove Food Processor Attachment and attach flat beater to stand mixer; mix on medium speed about 1 minute or until pesto is creamy.

4 Add potatoes to bowl with onions and celery. Add remaining 3⁄4 cup arugula; toss to combine. Add pesto; toss gently to coat. Serve immediately or refrigerate until ready to serve.


26 Food processor AttAchment Food processor AttAchment 27

cArrot cuPcAkes

2 medium carrots, peeled 21⁄2 cups all-purpose flour 11⁄4 cups packed brown sugar 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground ginger 1⁄2 teaspoon ground nutmeg 2⁄3 cup unsweetened applesauce 1⁄2 cup crushed pineapple in juice 1⁄2 cup canola oil 1⁄4 cup buttermilk 1 egg 21⁄2 teaspoons vanilla, divided 2 teaspoons grated orange peel 11⁄4 cups powdered sugar 8 ounces cream cheese, softened 1⁄4 cup (1⁄2 stick) butter, softened 1 tablespoon milk

1 Preheat oven to 375°F. Line 18 standard (21⁄2-inch) muffin pan cups with paper baking cups or spray with nonstick cooking spray.

2 Assemble KitchenAid® Food Processor Attachment with shredding disc; attach to stand mixer. Shred carrots through medium feed tube into small bowl.

3 Remove Food Processor Attachment and attach flat beater to stand mixer. Combine flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger and nutmeg in mixer bowl; mix on low speed 1 minute or until well blended. Add applesauce, pineapple, oil, buttermilk, egg, 2 teaspoons vanilla and orange peel; mix on medium-low speed 15 seconds or until blended. Mix in carrots. Spoon batter evenly into prepared muffin cups.

4 Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 5 minutes; remove to wire racks to cool completely.

5 Combine cream cheese and butter in mixer bowl; mix on medium-high speed 1 minute or until smooth and fluffy. Add powdered sugar, milk and remaining 1⁄2 teaspoon vanilla; mix on low speed until blended. Increase speed to medium-high; mix 1 to 2 minutes or until light and fluffy. Frost cupcakes. Store leftovers covered in refrigerator.

makes 18 cupcakes


crisp And crunchy APPle slAw

3 small Granny smith apples, peeled, cored and cut into wedges 3 tablespoons chopped fresh mint 2 tablespoons fresh lemon juice 1 tablespoon sugar ½ teaspoon grated lemon peel salt and freshly ground black pepper

1 Assemble KitchenAid® Food Processor Attachment with julienne disc; attach to stand mixer. Julienne apples on medium-high speed into medium bowl.

2 Add mint, lemon juice, sugar and lemon peel. Season with salt and pepper. Combine all ingredients in medium bowl. Toss gently. Serve immediately.

note: Slaw may be prepared up to 4 hours in advance. Add mint just before serving.

makes 6 servings


beet And Blue sAlAd

1⁄2 red onion, cut in half 2 medium carrots, peeled 1 package (6 ounces) fresh baby spinach 1 cup sliced cooked beets 1⁄4 cup balsamic vinegar 2 tablespoons canola oil 2 tablespoons maple syrup ¼ teaspoon salt 1⁄8 teaspoon red pepper flakes (optional) 1⁄2 cup crumbled blue cheese

1 Assemble KitchenAid® Food Processor Attachment with dicing kit; attach to stand mixer. Dice onion on medium-high speed into medium bowl. Replace dicing kit with julienne disc; julienne carrots on medium-high speed into same bowl.

2 Divide spinach equally among four salad plates. Top evenly with beets, onion and carrots.

3 Whisk vinegar, oil, maple syrup, salt and red pepper flakes, if desired, in small bowl until smooth and well blended. Drizzle dressing over salad. Sprinkle evenly with cheese.

makes 4 servings


thAi sAlAd rolls

1 green onion 2 tablespoons rice vinegar 1 tablespoon cornstarch ¾ cup water ¼ cup packed brown sugar ½ teaspoon red pepper flakes 3 ounces thin rice noodles (rice vermicelli) 4 ounces large raw shrimp, peeled and deveined ½ teaspoon salt 1 medium cucumber, halved and seeded ½ cup fresh cilantro leaves ½ cup fresh mint leaves 1 large bunch green leaf lettuce or Boston bibb lettuce

1 For sauce, finely chop white part of green onion; cut green portion into thin strips and reserve for garnish. Stir vinegar into cornstarch in small bowl until smooth. Combine water, brown sugar, red pepper flakes and chopped green onion in small saucepan; bring to a boil. Stir in cornstarch mixture. Return to a boil; cook 1 minute or until sauce is clear and thickened. Transfer to bowl; cool completely. Sprinkle with green onion strips just before serving.

2 Place noodles in large bowl; cover with hot water. Let stand 10 minutes to soften. Rinse under cold running water to cool; drain.

3 Meanwhile, bring water to a boil in medium saucepan. Add shrimp and salt; return to a boil. Cook 3 minutes or until shrimp turn pink and opaque; drain. When cool enough to handle, cut each shrimp lengthwise in half.

4 Assemble KitchenAid® Food Processor Attachment with julienne disc; attach to stand mixer. Julienne cucumber on medium-high speed.

5 To assemble rolls, arrange shrimp, noodles, cucumber, cilantro and mint in center of lettuce leaves and roll up. Serve with sauce.

makes 6 servings

Food Grinderattachment

Sausage Stuffed Mushrooms 36

Koftas (Lamb Meatballs in Spicy Gravy) 38

Venetian Chicken with Creamy Pesto 40

Falafel with Garlic Tahini Sauce 42

Ultimate Grilled Burgers 44

36 Food Grinder AttAchment

SAuSAGe StuFFed muShroomS

1⁄2 pound pork shoulder, trimmed and cut into 2-inch strips 30 fresh cremini or white button mushrooms 1 slice white bread 1 tablespoon chopped fresh parsley 3⁄4 teaspoon salt 1⁄4 teaspoon dried sage 1⁄8 teaspoon freshly ground black pepper 1 cup (4 ounces) shredded mozzarella cheese

1 Place pork strips on baking sheet in single layer; refrigerate or freeze until slightly firm. Remove stems from mushrooms; set caps aside.

2 Preheat oven to 450°F. Assemble KitchenAid® Food Grinder Attachment with coarse grinding plate; attach to stand mixer. Grind stems and bread into separate bowls; set aside.

3 Grind pork into mixer bowl. Add parsley, salt, sage and pepper. Remove food grinder; attach flat beater. Mix on low 1 minute or until well blended.

4 Brown sausage mixture in medium skillet over medium heat; remove with slotted spoon, leaving drippings in pan. Add mushroom stems to skillet; sauté 3 minutes. Transfer to large bowl; stir in cheese, bread crumbs and sausage.

5 Fill mushroom caps with sausage mixture. Place on baking sheets. Bake 15 minutes or until heated through.

makes 30 appetizers

38 Food Grinder AttAchment Food Grinder AttAchment 39

KoFtAS (Lamb meatbaLLS in Spicy Gravy)

2 pounds lamb shoulder, trimmed and cut into 2-inch strips 2 cloves garlic 2 eggs 11⁄2 cups finely chopped onions, divided 1⁄2 cup chopped fresh cilantro 2 teaspoons garam masala* 11⁄2 teaspoons salt, divided 1 teaspoon minced fresh ginger 24 whole blanched almonds 1 to 3 tablespoons vegetable oil 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon chili powder 1⁄2 teaspoon ground turmeric 2 tomatoes, seeded and chopped 1⁄2 cup water 1 cup plain yogurt

*Garam masala can be found in the spice aisle of well-stocked supermarkets or at specialty grocery stores.

1 Place lamb strips on baking sheet in single layer. Refrigerate or freeze until slightly firm. Assemble KitchenAid® Food Grinder Attachment with fine grinding plate; attach to stand mixer. Grind lamb and garlic into mixer bowl.

2 Add eggs, 1⁄2 cup onion, cilantro, garam masala, 1⁄2 teaspoon salt and ginger to lamb; mix well. Refrigerate at least 1 hour or overnight.

3 Shape mixture into 24 ovals or balls; insert one almond into each meatball. Heat 1 tablespoon oil in large skillet over medium-high heat. Add half of meatballs; cook 8 minutes or until brown, turning frequently. Remove meatballs from skillet. Repeat with remaining meatballs, adding additional oil as needed.

4 Reduce heat to medium. Add remaining 1 cup onion; sauté 6 to 8 minutes or until browned. Stir in remaining 1 teaspoon salt, coriander, cumin, chili powder and turmeric. Add tomatoes; cook 5 minutes or until tomatoes are tender, stirring frequently.

5 Add water; bring mixture to a boil over high heat. Add meatballs; reduce heat to medium-low. Simmer 15 minutes or until cooked through. Transfer meatballs to serving platter; keep warm.

6 Remove skillet from heat; place yogurt in small bowl. Stir in several spoonfuls of hot mixture. Stir yogurt mixture back into sauce in skillet. Cook over medium-low heat until sauce thickens. Do not boil. Serve sauce with meatballs.

makes 6 servings


VenetiAn chicKen With creamy peSto

2 cups fresh basil leaves (about 4 ounces) 1 cup fresh parsley 6 cloves garlic 1 cup grated parmesan cheese 2 teaspoons salt, divided 1 teaspoon freshly ground black pepper, divided 2⁄3 cup plus 2 tablespoons olive oil, divided 2 red or yellow bell peppers, cut into chunks 2 pounds boneless skinless chicken breasts or thighs, cut into

1-inch chunks 1 cup half-and-half hot cooked pasta 1⁄2 cup grated asiago or parmesan cheese

1 Assemble Food Grinder Attachment with fine grinding plate; attach to stand mixer. Grind basil, parsley and garlic into mixer bowl. Add 1 cup Parmesan cheese, 1 teaspoon salt and 1⁄2 teaspoon pepper.

2 Remove Food Grinder Attachment and attach wire whip to stand mixer. Whip on medium-high speed 1 minute. Stop and scrape bowl. With mixer running on high speed , gradually add 2⁄3 cup olive oil in thin steady stream, whipping until absorbed.

3 Heat remaining 2 tablespoons olive oil in large skillet over medium heat. Add bell pepper; cook and stir 3 minutes. Add chicken, remaining 1 teaspoon salt and 1⁄2 teaspoon pepper; sauté 5 minutes.

4 Stir in pesto and half-and-half; cook 3 minutes or until chicken is cooked through and bell pepper is tender, stirring occasionally (cook about 5 minutes for chicken thighs). Serve over pasta; sprinkle with Asiago cheese.


42 Food Grinder AttAchment Food Grinder AttAchment 43

Garlic tahini Sauce: Attach wire whip to stand mixer. Combine 1⁄2 cup plain yogurt, 1⁄2 cup tahini, 3 tablespoons water, 2 tablespoons fresh lemon juice, 1 minced garlic clove and 1⁄2 teaspoon ground cumin in mixer bowl. Season with salt and pepper. Whip on medium-high speed until blended. Cover; refrigerate 1 hour. Makes about 1 cup.

FAlAFel With GarLic tahini Sauce

1 cup dried chickpeas, sorted and rinsed Garlic tahini Sauce (recipe follows) 1 small onion, cut into wedges 2 cloves garlic 1⁄2 cup chopped fresh parsley 1 tablespoon lemon juice 2 teaspoons ground cumin 1 teaspoon ground coriander 1⁄2 teaspoon salt 1⁄2 teaspoon ground red pepper vegetable oil for frying pita bread (page 112), tomatoes and chopped cucumbers

1 Place chickpeas in large bowl; cover with water by at least 3 inches. Soak overnight (chickpeas will triple in volume). Prepare Garlic Tahini Sauce; refrigerate until ready to serve.

2 Drain chickpeas. Assemble KitchenAid® Food Grinder Attachment with fine grinding plate; attach to stand mixer. Grind chickpeas, onion and garlic into mixer bowl. Add parsley, lemon juice, cumin, coriander, salt and red pepper. Remove Food Grinder Attachment and attach flat beater; mix until smooth. If mixture is too dry, add 1 to 2 tablespoons water.

3 Shape heaping tablespoons of mixture into 11⁄2-inch balls with dampened hands. Place on waxed paper-lined baking sheet. Refrigerate until ready to cook.

4 Pour vegetable oil into deep heavy saucepan to depth of 2 inches. Heat over medium-high heat to 350°F. Cook falafel in batches 3 to 5 minutes or until golden brown. Remove with slotted spoon and drain on paper towels.

5 Serve with sauce, pita bread, lettuce, tomatoes and cucumbers.

makes 8 servings


ultimAte GriLLed burGerS

11⁄2 pounds boneless beef chuck, excess fat trimmed, cut into 2-inch strips

11⁄2 teaspoons kosher salt or 11⁄4 teaspoons regular salt 1⁄2 teaspoon freshly ground black pepper canola or olive oil 4 hamburger buns, split Sliced tomatoes, lettuce leaves, sliced onion and pickle slices assorted condiments, such as tomato ketchup, mayonnaise and

mustard

1 Place beef strips on baking sheet in single layer. Refrigerate or freeze until firm.

2 Assemble KitchenAid® Food Grinder Attachment with coarse grinding plate; attach to stand mixer. Grind beef into medium bowl. Add salt and pepper; gently mix with hands. Do not overmix. Shape into four 4-inch patties, making 1-inch wide shallow indentation in center of each patty to discourage shrinkage. Cover with plastic wrap and let stand while grill heats (not longer than 1 hour). Preheat grill to high.

3 Lightly brush patties with oil. Grill, covered, over high heat 21⁄2 minutes or until browned on bottom. Turn and grill 21⁄2 minutes or until cooked through (160°F). If flare-ups occur, move burgers away from flames. Grill buns, cut sides down, 1 minute or until toasted.

4 Serve immediately with desired toppings and condiments.

makes 4 servings

Juicerand sauce

attachment

Pomegranate Apple Juice 48

Tomato Mango Ketchup 50

Fiery Cucumber Beet Juice 52

Pear Caramel Sauce 54

Wheatgrass Blast 56

Spiced Apple Pear Sauce 58

Carrot Tofu Curry Soup 60

Double Green Pineapple 62

Carrot Ginger Juice 64

Strawberry Vanilla Jam 66

48 Juicer and Sauce attachment

Pomegranate apple Juice

1 Gala apple, cored 11⁄2 cups pomegranate seeds

1 Assemble KitchenAid® Juicer and Sauce Attachment with high pulp screen; attach to stand mixer. Cut apple to fit in feed tube.

2 Juice apple and pomegranate seeds on medium speed. Stir; serve immediately.

makes 2 servings


tomato manGo Ketchup

1 pound plum tomatoes, halved or 1 can (14 ounces) whole italian plum tomatoes

1 large mango, peeled, pitted and quartered 1⁄2 medium onion 1 clove garlic 2 tablespoons sugar 3 tablespoons white vinegar 1 tablespoon tomato paste salt and freshly ground black pepper

1 Assemble KitchenAid® Juicer and Sauce Attachment with sauce screen (pulp control closed); attach to stand mixer. Juice tomatoes, mango, onion and garlic on medium speed. (If using canned tomatoes, reserve juice and add to saucepan in step 2).

2 Combine juice, sugar, vinegar and tomato paste in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer 30 to 40 minutes or until mixture is significantly reduced and reaches desired consistency. Season with salt and pepper. Cool completely. Store in airtight jar or container in refrigerator 1 to 2 weeks.

makes 3⁄4 cup

note: For smoother ketchup, process cooled ketchup in a food processor until desired consistency is reached.


Fiery cucumber Beet Juice

1 cucumber 1 beet, peeled 1 inch fresh ginger, peeled 1 lemon, peeled and seeded 1⁄2 jalapeño pepper, stemmed and seeded

1 Assemble KitchenAid® Juicer and Sauce Attachment with low pulp screen; attach to stand mixer. Cut cucumber and beet to fit in feed tube, if necessary.

2 Juice ginger, cucumber, beet, lemon and jalapeño on medium speed. Stir; serve immediately.

makes 2 servings


Pear caramel sauce

2 to 3 comice or anjou pears, quartered 1⁄2 cup sugar pinch cream of tartar 2 tablespoons heavy cream 1 tablespoon butter 1⁄8 teaspoon salt 1 tablespoon pear-flavored vodka or liqueur

1 Assemble KitchenAid® Juicer and Sauce Attachment with low pulp screen; attach to stand mixer. Juice pears on medium speed. Strain juice through fine mesh strainer. Measure 1 cup juice.

2 Pour juice into small saucepan. Cook over medium-high heat 10 minutes or until thickened and reduced to 1⁄4 cup, stirring occasionally. Set aside.

3 Combine sugar, 2 tablespoons water and cream of tartar in medium saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. When mixture boils, cover pan 2 minutes to dissolve sugar crystals on side of pan. Remove cover; cook without stirring 8 to 10 minutes or until mixture is light amber in color, swirling pan occasionally.

4 Remove from heat; carefully whisk in reduced pear juice, cream, butter and salt until smooth (mixture will bubble vigorously). Stir in vodka; cool completely. Store in airtight jar or container in refrigerator up to 2 weeks.

makes 3⁄4 cup sauce


WheatgraSS Blast

1 apple, cored 1 cup wheatgrass 1⁄2 lemon, peeled and seeded 3 sprigs fresh mint

1 Assemble KitchenAid® Juicer and Sauce Attachment with desired pulp screen; attach to stand mixer. Cut apple to fit in feed tube.

2 Juice apple, wheatgrass, lemon and mint on medium speed. Stir; serve immediately.

makes 1 serving


SPiced aPPle pear sauce

1 pound pears, quartered 2 to 21⁄2 pounds apples, peeled, quartered and cored 1⁄4 cup packed brown sugar 1 teaspoon ground cinnamon 1⁄2 teaspoon ground nutmeg 1⁄4 teaspoon ground cloves

1 Assemble KitchenAid® Juicer and Sauce Attachment with sauce screen (pulp control closed); attach to stand mixer. Juice pears and enough apples on medium speed to yield 4 cups of pulp. Combine pulp, brown sugar, cinnamon, nutmeg and cloves in medium saucepan. Simmer over medium-low heat until thickened to desired consistency.

2 Cool to room temperature. Store in airtight jar or container in refrigerator 2 to 3 weeks.

makes 4 cups sauce


carrot toFu curry soup

1 pound carrots, ends trimmed 1 inch fresh ginger, peeled 2 medium sweet potatoes (about 3⁄4 pound), peeled and quartered 1 apple, quartered and cored 1 clove garlic 2 teaspoons extra virgin olive oil 1 tablespoon thai red curry paste 3 cups vegetable broth 1 cup light coconut milk 1 tablespoon fresh lime juice 1 tablespoon soy sauce 1 package (14 ounces) firm or extra firm tofu, drained and cut into

cubes

1 Assemble KitchenAid® Juicer and Sauce Attachment with low pulp screen; attach to stand mixer. Juice carrots, ginger, sweet potatoes, apple and ginger on medium-high speed. Measure 1 cup juice.

2 Heat olive oil in medium saucepan over medium heat. Add curry paste; cook and stir 1 minute or until fragrant. Add juice and broth; bring to a simmer. Stir in coconut milk, lime juice and soy sauce. Add tofu; cook until heated through. Garnish as desired.

makes 4 servings


double green pineapple

1⁄4 pineapple, peeled 4 leaves swiss chard 4 leaves kale

1 Assemble KitchenAid® Juicer and Sauce Attachment with high pulp screen; attach to stand mixer. Cut pineapple to fit in feed tube, if necessary.

2 Juice Swiss chard, kale and pineapple on medium-high speed. Stir; serve immediately.

makes 1 serving


carrot GinGer Juice

1⁄2 inch fresh ginger, peeled 12 small to medium carrots, ends trimmed

1 Assemble KitchenAid® Juicer and Sauce Attachment with low pulp screen; attach to stand mixer.

2 Juice ginger and carrots on medium speed. Stir; serve immediately.

makes 1 serving


StraWberry Vanilla Jam

3 pounds strawberries, hulled 11⁄2 cups sugar 4 teaspoons powdered pectin 1 vanilla bean, split and seeds removed 3⁄4 teaspoon lemon juice 3 (1⁄2-pint) canning jars

1 Assemble KitchenAid® Juicer and Sauce Attachment with high pulp screen; attach to stand mixer. Juice strawberries on medium speed; reserve juice for another use. Measure 3 cups pulp; place in 5-quart saucepan.

2 Remove Juicer and Sauce Attachment; attach wire whip to stand mixer. Place sugar, pectin and vanilla seeds in mixer bowl; whip on low speed 5 to 10 seconds or until blended. Add to saucepan. Bring to a boil over high heat. Boil 10 minutes, stirring frequently. Stir in lemon juice; cook 5 minutes or until thickened. Jam is done cooking when it forms thick layer on side of pan. Transfer jam to clean, hot jars. Wipe off any jam from tops of jars; seal jars.

3 Meanwhile, fill stockpot with enough water to cover jars; bring to a boil over high heat. Reduce heat slightly to stop boiling; carefully lower jars into water. Add additional water to fully cover jars, if necessary. Return water to a boil; boil 10 minutes. Carefully remove jars from stockpot; cool on kitchen towel. Store sealed jars at room temperature up to 1 year.

makes 3 (1⁄2-pint) jars

Pasta RolleR and CutteRs

Egg Pasta Dough 70

Spinach Pasta Dough 72

Whole Wheat Pasta Dough 73

Puttanesca with Spaghetti 74

“Straw and Hay” with Asparagus and Prosciutto 76

Beef and Sausage Lasagna 78

Fettuccine with Vegetable Marinara Sauce 80

Spinach and Mushroom Cannelloni 82

Basil Italian Pasta with Garlic and Olive Oil 84

Fettuccine with Pork and Porcini Ragù 86

70 Pasta RolleR and CutteRs

egg Pasta dough

3 eggs 2 tablespoons water 1 tablespoon extra virgin olive oil 21⁄4 cups all-purpose flour

1 Attach flat beater to stand mixer; mix eggs, water and oil in mixer bowl on low speed to combine. Gradually mix in flour until dough clumps together. Dough should feel tacky, moist and pliable. If too wet, mix in additional flour 1 tablespoon at a time. If too dry, add water 1 tablespoon at a time. Gather dough into a ball.

2 Replace flat beater with dough hook. Knead on low speed 5 minutes or until dough is smooth and elastic. Shape dough into ball and wrap in plastic wrap; let rest at room temperature 20 minutes or refrigerate until ready to use.

3 Cut dough into quarters. Flatten one piece of dough; dust with flour. Rewrap remaining pieces to prevent drying out. Attach KitchenAid® Pasta Roller to mixer and set to thickness setting 1. Turn mixer to medium speed; feed dough through rollers three or more times, folding and turning each time until smooth. If dough feels sticky, dust with flour. Change to setting 2 and feed dough sheet through rollers twice. Feed dough through once at settings 3 and 4; roll to desired thickness.

4 Let dough sheets rest on floured surface 10 minutes. Replace roller with desired Pasta Cutter. Feed dough sheets through cutter.

Makes about 1 pound

semolina Pasta dough: Substitute 11⁄4 cups semolina flour and 1 cup all-purpose flour for the 21⁄4 cups all-purpose flour.


sPinaCh Pasta dough

10 ounces fresh spinach* 3 eggs 1 tablespoon extra virgin olive oil 21⁄4 cups all-purpose flour

*Or substitute 1 package (10 ounces) frozen chopped spinach, thawed, squeezed dry and finely chopped. Proceed with step 2.

1 Rinse spinach and shake dry; place in large saucepan with water clinging to leaves. Cover and cook over medium heat 5 to 7 minutes or until wilted and tender, stirring occasionally. Rinse under cold water until cool; squeeze all excess liquid from spinach. Finely chop spinach and place in bowl of stand mixer.

2 Attach flat beater to stand mixer. Add eggs and olive oil to spinach in mixer bowl; mix on low speed until blended. Gradually mix in flour until dough clumps together. Dough should feel tacky, moist and pliable. If too wet, mix in additional flour 1 tablespoon at a time. If too dry, add water 1 tablespoon at a time. Gather dough into ball.

3 Replace flat beater with dough hook. Knead on low speed 5 minutes or until smooth and elastic. Wrap dough ball in plastic wrap; let rest at room temperature 30 minutes or refrigerate until ready to use.

4 Cut dough into quarters. Flatten one piece of dough; dust with flour. Rewrap remaining pieces to prevent drying out. Attach KitchenAid®

Pasta Roller to mixer and set to thickness setting 1. Turn mixer to medium speed; feed dough through rollers three or more times, folding and turning each time until smooth. If dough feels sticky, dust with flour. Change to setting 2 and feed dough sheet through rollers twice. Feed dough through once at settings 3 and 4; roll to desired thickness.


Makes about 11⁄4 pounds

Pasta RolleR and CutteRs 73

Whole Wheat Pasta dough

3 cups whole wheat flour, sifted 2 eggs, beaten, plus water to equal 3⁄4 cup 1⁄2 teaspoon salt

1 Attach flat beater to stand mixer. Combine flour, egg mixture and salt in mixer bowl. Mix on low speed 30 seconds. Replace flat beater with dough hook; knead on low speed 1 to 2 minutes.

2 Cut dough into eight pieces. Flatten one piece of dough; dust with flour. Rewrap remaining pieces to prevent drying out. Attach KitchenAid® Pasta Roller to mixer and set to thickness setting 1. Turn mixer to medium speed; feed dough through rollers three or more times, folding and turning each time until smooth. If dough feels sticky, dust with flour. Change to setting 2 and feed dough sheet through rollers twice. Feed dough through once at settings 3 and 4; roll to desired thickness.


Makes about 1 pound


PuttanesCa with sPaghetti

1 recipe egg Pasta dough (page 70), cut into spaghetti 2 tablespoons olive oil 2 to 3 anchovy filets, chopped 3 cloves garlic, minced 2 tablespoons tomato paste 2 cans (15 ounces each) diced tomatoes 1 teaspoon dried oregano 1 teaspoon dried basil salt and freshly ground black pepper 1 can (14 ounces) tomato sauce 1⁄2 cup pitted greek olives, coarsely chopped 2 tablespoons rinsed and drained capers 1⁄2 to 11⁄2 teaspoons red pepper flakes

1 Prepare pasta.

2 Heat oil in large skillet over medium-low heat. Add anchovies; sauté 2 to 3 minutes. Add garlic; cook until lightly browned. Add tomato paste; cook 2 minutes, stirring frequently.

3 Stir in tomatoes, oregano, basil, salt and pepper. Increase heat to medium; cook about 30 minutes or until mixture becomes saucy, stirring occasionally.

4 Reduce heat to medium-low; add tomato sauce, olives, capers and red pepper flakes; simmer 10 minutes.

5 Meanwhile, bring large saucepan of salted water to a boil. Add pasta and cook 1 minute, stirring frequently. Drain; toss with sauce.

Makes 4 to 6 servings


“stRaW and hay” with asPaRagus and PRosCiutto

1⁄2 pound egg Pasta dough (page 70) cut into fettuccine 1⁄2 pound spinach Pasta dough (page 72), cut into fettuccine 1 pound thin asparagus, stems trimmed 2 tablespoons butter 1⁄2 cup minced yellow onion 4 ounces (1⁄8-inch-thick) sliced prosciutto, finely diced 11⁄3 cups heavy cream 1⁄2 cup freshly grated Parmesan cheese, plus additional for serving salt and freshly ground black pepper

1 Prepare Egg Pasta and Spinach Pasta.

2 Bring large saucepan of salted water to boil over high heat. Cut asparagus crosswise into 1-inch pieces, separating asparagus tips from stems. Add stems to boiling water and cook 1 minute. Add tips and continue cooking until crisp-tender, about 3 minutes more. Remove asparagus with slotted spoon to bowl of cold water to stop cooking. Drain and set aside. Return water to a boil.

3 Melt butter in large skillet over medium heat. Add onion; sauté 3 minutes or until softened. Add prosciutto; sauté 3 minutes. Add cream; bring to a boil over high heat. Boil 3 minutes or until slightly reduced. Stir in asparagus. Reduce heat to very low and keep warm.

4 Add egg and spinach pasta to boiling water; cook 2 minutes or until barely tender, stirring frequently. Drain well; return to saucepan.

5 Add cream mixture and cheese to pasta; mix well. Season with salt and pepper. Serve hot with additional cheese, if desired.


note: It is best to prepare a full recipe of both Egg Pasta and Spinach Pasta dough, cut them into noodles and freeze leftovers for another recipe.

78 Pasta RolleR and CutteRs Pasta RolleR and CutteRs 79

Beef and sausage Lasagna

2 tablespoons olive oil 1 large yellow onion, chopped 2 cloves garlic, minced 1 pound ground beef 1 pound Italian sweet sausage, casings removed 1 can (28 ounces) crushed tomatoes 1 can (8 ounce) tomato sauce 1 can (6 ounces) tomato paste 1 cup hearty red wine, such as Chianti or shiraz 1⁄2 cup water 1 teaspoon dried basil 1 teaspoon dried oregano 11⁄4 teaspoons salt, divided 1⁄4 teaspoon crushed red pepper flakes 1 dried bay leaf 1 recipe Egg Pasta Dough or semolina Pasta Dough (page 70) 1 container (32 ounces) ricotta cheese 1 cup freshly grated Parmesan cheese, divided 2 eggs, beaten 1⁄4 teaspoon freshly ground black pepper 4 cups (16 ounces) shredded mozzarella cheese

1 For sauce, heat olive oil in large saucepan over medium-high heat. Add onion; sauté about 3 minutes or until softened, stirring occasionally. Add garlic; cook 1 minute or until fragrant. Add beef and sausage; cook about 10 minutes or until no longer pink, stirring to break up meat. Add tomatoes, tomato sauce, tomato paste, wine, water, basil, oregano, 3⁄4 teaspoon salt, red pepper flakes and bay leaf; bring to simmer, scraping up browned bits. Reduce heat to medium-low; simmer, uncovered, 1 hour or until reduced by about one fourth, stirring frequently. Discard bay leaf.

2 Prepare and roll pasta dough with Pasta Roller. Cut pasta into 534-inch rectangles with knife. Arrange in single layer on kitchen towel; let rest 10 minutes.

3 Meanwhile, preheat oven to 350°F. Lightly oil 15310-inch baking dish. Bring large pot of salted water to boil. Add pasta; cook 2 minutes or until barely tender, stirring frequently. Drain and transfer pasta to bowl of cold water to cool. Drain again and arrange in single layer on clean kitchen towels to remove excess water.

4 For filling, mix ricotta cheese, 1⁄2 cup Parmesan cheese, eggs, remaining 1⁄2 teaspoon salt and pepper in large bowl. Spread 1 cup sauce in baking dish. Layer with four lasagna noodles, slightly overlapping. Spread with one third of sauce, half of filling and 2 cups of mozzarella. Repeat with four more noodles, half of remaining sauce, remaining filling and 2 cups of mozzarella. Top with four noodles and sauce; sprinkle with remaining 1⁄2 cup Parmesan. Cover with greased foil, greased side down. Place on baking sheet.

5 Bake 30 minutes. Uncover; bake 20 to 30 minutes or until sauce is bubbly. Let stand 15 minutes before serving.

Makes 10 servings


fettuCCine with Vegetable MaRinaRa sauCe

2 tablespoons extra virgin olive oil 1 medium yellow onion, finely chopped 1 small carrot, finely chopped 1 small stalk celery, finely chopped 2 cloves garlic, finely chopped 1 can (28 ounces) peeled italian plum tomatoes, undrained 1⁄2 cup water 1⁄3 cup packed chopped fresh basil leaves salt and freshly ground black pepper 1 recipe egg Pasta dough or semolina Pasta dough (page 70), cut

into fettuccine 2 tablespoons butter, thinly sliced Freshly grated Parmesan cheese

1 Heat olive oil in large saucepan over medium heat. Add onion, carrot, celery and garlic. Cover and cook about 5 minutes or until onion is golden and tender, stirring occasionally.

2 Drain tomatoes, reserving juice. Coarsely crush tomatoes with fingers or wooden spoon. Add tomatoes, reserved juice and water to saucepan; bring to a boil over high heat. Reduce heat to medium-low. Simmer, uncovered, about 45 minutes or until slightly thickened and reduced, stirring frequently. Stir in basil during last 5 minutes of cooking. Season to taste with salt and pepper.

3 Meanwhile, prepare pasta. Bring large saucepan of salted water to a boil. Add pasta; cook 2 minutes or until barely tender, stirring frequently. Drain and return to saucepan. Add butter; toss gently until pasta is coated and butter melts. Serve sauce over pasta; top with Parmesan cheese.


78 Pasta RolleR and CutteRs Pasta RolleR and CutteRs 79

Beef and sausage lasagna

2 tablespoons olive oil 1 large yellow onion, chopped 2 cloves garlic, minced 1 pound ground beef 1 pound italian sweet sausage, casings removed 1 can (28 ounces) crushed tomatoes 1 can (8 ounce) tomato sauce 1 can (6 ounces) tomato paste 1 cup hearty red wine, such as Chianti or shiraz 1⁄2 cup water 1 teaspoon dried basil 1 teaspoon dried oregano 11⁄4 teaspoons salt, divided 1⁄4 teaspoon crushed red pepper flakes 1 dried bay leaf 1 recipe egg Pasta dough or semolina Pasta dough (page 70) 1 container (32 ounces) ricotta cheese 1 cup freshly grated Parmesan cheese, divided 2 eggs, beaten 1⁄4 teaspoon freshly ground black pepper 4 cups (16 ounces) shredded mozzarella cheese

1 For sauce, heat olive oil in large saucepan over medium-high heat. Add onion; sauté about 3 minutes or until softened, stirring occasionally. Add garlic; cook 1 minute or until fragrant. Add beef and sausage; cook about 10 minutes or until no longer pink, stirring to break up meat. Add tomatoes, tomato sauce, tomato paste, wine, water, basil, oregano, 3⁄4 teaspoon salt, red pepper flakes and bay leaf; bring to simmer, scraping up browned bits. Reduce heat to medium-low; simmer, uncovered, 1 hour or until reduced by about one fourth, stirring frequently. Discard bay leaf.

2 Prepare and roll pasta dough with Pasta Roller. Cut pasta into 534-inch rectangles with knife. Arrange in single layer on kitchen towel; let rest 10 minutes.

3 Meanwhile, preheat oven to 350°F. Lightly oil 15310-inch baking dish. Bring large pot of salted water to boil. Add pasta; cook 2 minutes or until barely tender, stirring frequently. Drain and transfer pasta to bowl of cold water to cool. Drain again and arrange in single layer on clean kitchen towels to remove excess water.

4 For filling, mix ricotta cheese, 1⁄2 cup Parmesan cheese, eggs, remaining 1⁄2 teaspoon salt and pepper in large bowl. Spread 1 cup sauce in baking dish. Layer with four lasagna noodles, slightly overlapping. Spread with one third of sauce, half of filling and 2 cups of mozzarella. Repeat with four more noodles, half of remaining sauce, remaining filling and 2 cups of mozzarella. Top with four noodles and sauce; sprinkle with remaining 1⁄2 cup Parmesan. Cover with greased foil, greased side down. Place on baking sheet.

5 Bake 30 minutes. Uncover; bake 20 to 30 minutes or until sauce is bubbly. Let stand 15 minutes before serving.

Makes 10 servings

Pasta RolleR and CutteRs 83 82 Pasta RolleR and CutteRs

sPinaCh and MushRooM Cannelloni

1 recipe egg Pasta dough (page 70) 18 ounces fresh spinach* 2 tablespoons olive oil 8 ounces cremini mushrooms, chopped 1 small onion, finely chopped 1 clove garlic, minced 1 cup whole milk ricotta cheese 1⁄2 cup plus 1⁄3 cup freshly grated Parmesan cheese, divided 1 egg, beaten 1⁄2 teaspoon each salt and freshly ground black pepper 1⁄4 teaspoon freshly grated nutmeg, divided 3 cups milk 1 dried bay leaf 7 tablespoons butter, divided, plus additional for baking dish 1⁄3 cup all-purpose flour shredded fresh basil

*Or substitute two 10-ounce packages frozen chopped spinach, thawed, squeezed dry and finely chopped. Proceed with step 2.

1 Prepare pasta dough. For filling, rinse spinach and shake dry; place in large saucepan with water clinging to leaves. Cover and cook over medium heat 7 minutes or until wilted and tender, stirring occasionally. Rinse under cold water until cool; squeeze all excess liquid from spinach. Finely chop spinach; place in large bowl.

2 Heat olive oil in large skillet over medium-high heat. Add mushrooms; sauté 6 minutes or until mushrooms release their liquid. Add onion and garlic; sauté 5 minutes or until liquid is evaporated. Transfer to bowl with spinach. Let cool. Stir in ricotta cheese, 1⁄2 cup Parmesan cheese, eggs, 1⁄2 teaspoon salt, 1⁄2 teaspoon pepper and 1⁄8 teaspoon nutmeg.

3 For sauce, bring milk and bay leaf to a simmer in small saucepan over medium heat. Melt 5 tablespoons butter in medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low; let mixture bubble without browning 1 minute. Whisk in hot milk with bay leaf.

Bring to simmer, whisking often; simmer 5 minutes or until slightly reduced. Remove and discard bay leaf. Add remaining 1⁄8 teaspoon nutmeg and season with additional salt and pepper. Dot top of sauce with remaining 1 tablespoon butter to prevent skin from forming.

4 Roll pasta dough to thickness setting 5 with Pasta Roller. Cut into 5-inch squares with knife and place in single layer on floured surface. Let rest 10 minutes.

5 Preheat oven to 350°F. Bring large pot of salted water to a boil. Add pasta; cook 2 minutes or until barely tender, stirring frequently. Drain; transfer pasta to bowl of cold water to cool. Drain and place squares on clean kitchen towels to remove excess water.

6 Spread about 1⁄2 cup cream sauce in large buttered baking dish. Place one pasta square on work surface; spoon 3 tablespoons filling along bottom edge and roll up from bottom. Place seam side down in baking dish. Repeat with remaining filling and pasta. Spread remaining sauce over pasta. Sprinkle with remaining 1⁄3 cup Parmesan cheese and dot with remaining 1 tablespoon butter.

7 Bake about 25 minutes or until sauce is bubbling and top is golden brown. Let stand 5 minutes before serving. Garnish with basil.



Basil italian Pasta with gaRliC and oliVe oil

2 heads garlic 4 tablespoons plus 2 teaspoons olive oil, divided 31⁄2 cups sifted all-purpose flour 4 eggs 1 tablespoon water 1⁄2 teaspoon salt 4 ounces fresh basil leaves salt and freshly ground black pepper 4 teaspoons fresh lemon juice

1 Preheat oven to 350°F. Cut pointed tops off garlic heads; place on foil. Drizzle each with 1 teaspoon olive oil; sprinkle with salt and pepper. Wrap in foil; roast 30 minutes or until soft. Set aside.

2 Meanwhile for pasta, attach flat beater to stand mixer. Combine flour, eggs, water and 1⁄2 teaspoon salt in mixer bowl; mix on low speed 1 minute. Replace flat beater with dough hook. Knead on low speed 3 to 5 minutes or until dough is smooth and elastic. Wrap dough in plastic wrap; let rest 20 minutes or refrigerate until ready to use.

3 Cut dough into quarters. Rewrap unused pieces to prevent drying out. Attach KitchenAid® Pasta Roller to mixer and set to thickness setting 1. Flatten piece of dough; dust with flour. Turn mixer to medium speed; feed dough through rollers two or three times, folding and turning each time until smooth. If dough feels sticky, dust with flour. Adjust roller to thickness number 2 and feed dough sheet through twice making sure dough sheet is as wide as roller.

4 Repeat at settings 3 and 4. Lay dough sheet on lightly floured surface. Lightly dampen half of sheet with water. Arrange basil leaves on half of sheet; fold over other half to enclose leaves. Turn roller back to thickness setting 3; feed folded sheet through rollers. Repeat at setting 4. Repeat with remaining dough and basil. Lay dough on lightly floured surface; let rest 10 minutes.

5 Replace roller attachment with fettuccine cutter. Feed dough sheets through cutter. Lightly flour fettuccine and lay on floured surface.

6 Meanwhile, bring large saucepan of salted water to a boil. Squeeze roasted garlic cloves into small bowl. Whisk in remaining 4 tablespoons olive oil, lemon juice and season with salt and pepper.

7 Add pasta to boiling water; cook 1 minute. Do not overcook. Toss hot pasta with garlic sauce.

Makes about 6 servings


fettuCCine with PoRk and PoRCini Ragù

1 ounce dried porcini mushrooms, rinsed 1 cup boiling water 3 tablespoons olive oil 11⁄2 pounds meaty pork neck 1 medium onion, chopped 2 cloves garlic, minced 1 can (28 ounces) crushed tomatoes 1⁄2 cup dry white wine, such as Pinot grigio 2 tablespoons tomato paste 1 tablespoon finely chopped fresh rosemary 3⁄4 teaspoon salt 1⁄2 teaspoon freshly ground black pepper 1 recipe semolina or egg Pasta dough (page 70), cut into

fettuccine Freshly grated Parmesan cheese

1 Combine mushrooms and boiling water in small bowl. Let stand about 20 minutes or until mushrooms soften. Remove mushrooms and coarsely chop; set aside. Strain soaking liquid through fine mesh sieve. Discard grit; reserve liquid.

2 Heat 2 tablespoons olive oil in large saucepan or Dutch oven over medium-high heat. Add pork neck; cook 6 minutes or until browned, turning occasionally. Transfer to plate.

3 Add remaining 1 tablespoon oil to saucepan; reduce heat to medium. Add onion; sauté 5 minutes or until onion is translucent. Add garlic; cook 1 minute or until fragrant. Stir in tomatoes, wine, mushrooms, reserved soaking liquid, tomato paste, rosemary, salt and pepper. Bring to a boil over high heat, scraping up browned bits with wooden spoon. Return pork to saucepan; reduce heat to medium-low. Cover and simmer 1 hour and 45 minutes until meat is tender and falling off bones, stirring occasionally. Meanwhile, prepare pasta.

4 Transfer pork to cutting board, keeping sauce simmering. Let pork cool until easy to handle. Cut meat from bones and chop; discard bones. Return meat to sauce. Adjust seasonings.

5 Bring large pot of salted water to a boil. Add pasta; cook 2 minutes or until barely tender, stirring occasionally. Drain well. Serve sauce over pasta; top with cheese.


Ice creaMMaker

attachMent

French Vanilla Ice Cream 90

Fresh Raspberry Sorbet 92

Frozen Mango-Lime Margaritas 94

Candy Bar Ice Cream 96

Rocky Road Ice Cream 98

Pomegranate and Orange Sherbet 100

Butter Almond Ice Cream

with Amaretto Caramel Sauce 102

Espresso Gelato 104

Avocado Lime Ice Cream 106

Creamy Lemon Orange Gelato 108

90 Ice cream maker attachment Ice cream maker attachment 91

cookies and cream Ice cream: Add 11⁄2 cups chopped, cream-filled chocolate sandwich cookies (or other cookies, nuts or candies) during last 1 to 2 minutes of mixing time.

French VanIlla Ice creaM

21⁄2 cups half-and-half 8 egg yolks 1 cup sugar 21⁄2 cups heavy cream 4 teaspoons vanilla 1⁄8 teaspoon salt

1 Heat half-and-half in medium saucepan over medium heat until bubbles form around edge of pan, stirring often. Do not boil. Remove from heat.

2 Attach flat beater to stand mixer. Place egg yolks and sugar in mixer bowl; mix on low speed about 1 minute or until well blended and slightly thickened. Very gradually add warm half-and-half on low speed; mix until blended. Return mixture to same saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. Transfer mixture to large bowl; stir in cream, vanilla and salt. Cover and refrigerate 2 hours or until cold.

3 Attach frozen* KitchenAid® Ice Cream Maker bowl and dasher to stand mixer. Turn mixer to low speed; pour cold mixture into bowl with mixer running. Continue to stir 20 to 30 minutes or until consistency of soft-serve ice cream.

4 Transfer ice cream to airtight container; freeze several hours until firm.

* For best results, freeze the bowl of the Ice Cream Maker Attachment 12 to 24 hours before using.

Makes about 2 quarts

Fresh Strawberry Ice cream: In medium bowl, combine 2 cups chopped, fresh strawberries (or other fresh fruit) and 2 to 3 teaspoons sugar, if desired. Let stand while ice cream is processing. Add during last 3 to 5 minutes of mixing time.

92 Ice cream maker attachment

FreSh raspberry sorbet

11⁄4 cups simple syrup (recipe follows) 6 cups raspberries

1 Prepare Simple Syrup.

2 Attach flat beater to stand mixer. Place raspberries in mixer bowl; mix on medium speed until smooth. Strain through fine mesh strainer into medium bowl to remove seeds. Stir in Simple Syrup. Refrigerate 2 hours or until cold.


4 Transfer sorbet to airtight container; freeze several hours.


Makes about 2 quarts

Simple Syrup: Combine 11⁄2 cups water and 11⁄4 cups sugar in small saucepan. Bring to a boil over medium-high heat; cook and stir until sugar dissolves completely, about 10 minutes. Transfer to ice bath, stirring until well chilled. Refrigerate until ready to use. Makes about 3 cups.


Frozen Mango lIMe MargarItas

3 large ripe mangoes, cubed 1 cup fresh lime juice (8 limes) 1 cup water 1⁄2 cup sugar 3⁄4 cup tequila (optional) 1⁄4 cup triple sec (optional) lime slices coarse salt

1 Attach flat beater to stand mixer. Combine mangoes, lime juice, water and sugar in mixer bowl; mix on medium speed until smooth. Refrigerate 30 minutes or until cold.

2 Attach frozen* KitchenAid® Ice Cream Maker bowl and dasher to stand mixer. Turn mixer to low speed; pour cold mixture into bowl with mixer running. Stir 20 minutes or until slushy. Stir in tequila and triple sec, if desired.

3 Meanwhile, coat rim of glasses with lime slices; dip in salt.

4 Pour mixture into prepared glasses. Garnish with lime slices.


Makes 6 servings


candy Bar Ice creaM

21⁄2 cups half-and-half 3⁄4 cup sugar 1 cup heavy cream 2 teaspoons vanilla 11⁄2 cups chopped (1⁄2 inch or smaller pieces) candy bars, such as

chocolate-covered toffee or peanut butter cups

1 Heat 1 cup half-and-half and sugar in medium saucepan over medium heat until bubbles form around edge of pan, stirring often to dissolve sugar. Pour into heatproof medium bowl set in larger bowl of ice water. Stir in remaining 11⁄2 cups half-and-half, cream and vanilla.

2 Let stand 1 hour or until chilled, stirring often and adding additional ice as needed, about 1 hour. (Or cover and refrigerate overnight.)

3 Attach frozen* KitchenAid® Ice Cream Bowl and dasher to stand mixer. Turn mixer to low speed; pour cold mixture into bowl with mixer running. Continue to stir 20 to 30 minutes or until consistency of soft-serve ice cream. Stir in candy during last 2 minutes of mixing.

4 Transfer ice cream to airtight container; freeze several hours until firm. (This ice cream is best served within 24 hours.)


Makes about 11⁄2 quarts


rocky road Ice creaM

2⁄3 cup unsweetened cocoa powder or Dutch process cocoa powder 1⁄4 cup boiling water 11⁄2 cups whole milk 11⁄2 cups heavy cream 2 ounces unsweetened chocolate, finely chopped 6 egg yolks 1 cup sugar 1 teaspoon vanilla 11⁄2 cups mini marshmallows 3⁄4 cup toasted and coarsely chopped walnuts*

*To toast walnuts, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until golden brown, stirring frequently.

1 Place cocoa powder in heavy medium saucepan; whisk in boiling water to make paste. Whisk in milk and cream. Bring to a simmer over medium heat, whisking often. Remove from heat.

2 Attach flat beater to stand mixer. Mix yolks and sugar in mixer bowl on low speed 1 minute or until pale and thickened. Gradually mix in milk mixture. Return entire mixture to saucepan and cook over medium-low heat until custard lightly coats spoon and mixture reaches 185°F on instant-read thermometer, stirring constantly.

3 Place chopped chocolate in large bowl and place fine mesh sieve over bowl. Immediately strain custard through sieve over chocolate. Let stand 3 minutes; whisk until chocolate is melted and smooth. Stir in vanilla. Cover and refrigerate 2 hours or until cold.

4 Attach frozen** KitchenAid® Ice Cream Maker bowl and dasher to stand mixer. Turn mixer to low speed; pour cold mixture into bowl with mixer running. Continue to stir 20 to 30 minutes or until consistency of soft-serve ice cream. Remove dasher and stir in marshmallows and nuts with wooden spoon.

5 Transfer ice cream to airtight container; freeze several hours until firm.

** For best results, freeze the bowl of the Ice Cream Maker Attachment 12 to 24 hours before using.



Pomegranate anD orange sherbet

2⁄3 cup sugar 2 cups bottled pomegranate juice 1 cup fresh orange juice 2 teaspoons grated orange peel 2 tablespoons grenadine (optional)

1 Bring sugar and 2⁄3 cup water to a boil in small saucepan over high heat, stirring to dissolve sugar. Boil 5 minutes or until syrup is slightly thickened. Cool slightly.

2 Combine pomegranate juice, orange juice, orange peel and grenadine, if desired, in medium bowl. Stir in sugar syrup. Refrigerate 2 hours or until cold.


4 Transfer sherbet to airtight container; freeze several hours until firm.



102 Ice cream maker attachment Ice cream maker attachment 103

Butter almond Ice creaM wIth aMaretto caraMel sauce

1⁄4 cup (1⁄2 stick) plus 2 tablespoons butter, divided 11⁄4 cups (about 5 ounces) sliced natural almonds 3 cups half-and-half 6 egg yolks 2 cups sugar, divided 3⁄4 teaspoon almond extract 1⁄2 teaspoon vanilla 1⁄4 cup water 1 cup heavy cream, heated 2 tablespoons amaretto or teaspoon almond extract pinch of salt

1 For ice cream, melt 1⁄4 cup butter in small heavy saucepan over medium heat. Bring to a boil and cook 3 minutes or until butter turns light brown. Pour brown butter into small bowl, leaving any burnt specks in saucepan.

2 Preheat oven to 350°F. Spread almonds on baking sheet. Bake 10 minutes or until almonds are fragrant and lightly browned, stirring occasionally. Drizzle 2 tablespoons melted brown butter over almonds and toss to coat. Let cool.

3 Combine half-and-half and remaining brown butter in medium saucepan; heat over medium heat until bubbles begin to form around edge of pan, stirring frequently. Remove from heat. Whisk yolks and 1 cup sugar in large bowl 1 minute or until pale and thickened. Gradually whisk in hot half-and-half mixture. Return mixture to saucepan; cook over medium-low heat until custard lightly coats spoon and mixture reaches 185°F on instant-read thermometer, stirring constantly. Strain custard though fine mesh sieve into bowl. Stir in almond extract and vanilla. Refrigerate at least 2 hours or until cold.

4 Attach frozen* KitchenAid® Ice Cream Maker bowl and dasher to stand mixer. Turn mixer to low speed; pour cold mixture into bowl with mixer running. Continue to stir 20 to 30 minutes or until consistency of soft-serve ice cream. Stir in buttered almonds.

5 Transfer ice cream to airtight container; freeze several hours.

6 For sauce, combine remaining 1 cup sugar and water in heavy medium saucepan. Cook over high heat, stirring until sugar dissolves. Cook without stirring 3 to 5 minutes or until caramel is copper colored and smoking, brushing down crystals that form on inside of pan with pastry brush dipped in cold water and swirling pan occasionally. Remove from heat. Gradually stir in heavy cream until smooth (sauce will boil up). Return to medium heat; stir in remaining 2 tablespoons butter until melted. Stir in amaretto and salt. Let cool to room temperature. Serve with ice cream.




eSPreSSo gelato

21⁄2 cups whole milk 1 cup heavy cream 3⁄4 cup very coarsely ground espresso or Italian roast coffee beans 1 cup sugar 3 egg yolks 1 tablespoon plus 2 teaspoons cornstarch 1 teaspoon vanilla 1 cup mini chocolate chips (optional)

1 Heat milk, cream and espresso beans in heavy medium saucepan over medium heat until bubbles form around edge of pan. Do not boil. Remove from heat and let steep 10 minutes.

2 Whisk sugar, egg yolks and cornstarch in large bowl. Gradually whisk in hot espresso mixture. Rinse saucepan. Pour cream mixture into saucepan. Cook over medium heat, whisking constantly until mixture is barely simmering (cornstarch will prevent curdling). Strain through fine mesh sieve into medium bowl. Stir in vanilla. Refrigerate 2 hours or until cold.

3 Attach frozen* KitchenAid® Ice Cream Maker bowl and dasher to stand mixer. Turn mixer to low speed; pour cold mixture into bowl with mixer running. Continue to stir 20 to 30 minutes or until consistency of soft-serve ice cream. Mix in chocolate chips during last 2 minutes, if desired.

4 Transfer gelato to airtight container; freeze 2 hours or until firm.


Makes about 21⁄2 pints


avocado lIMe Ice creaM

4 cups whole milk 1 cup sugar 3 egg yolks 4 ripe avocados Juice and peel of 2 limes

1 Combine milk and sugar in medium saucepan. Cook and stir over medium-high heat just until bubbles begin to form around edge of pan. Do not boil. Remove from heat.

2 Whisk egg yolks in medium bowl. Gradually whisk in 3⁄4 cup hot milk mixture. Slowly whisk egg mixture back into saucepan with remaining milk mixture. Cook over medium heat and whisk slowly until first bubble forms. Do not boil.

3 Pour mixture into medium bowl; cover and refrigerate 2 hours or until cold.

4 Attach flat beater to stand mixer. Cut avocados in half; remove pits. Scoop avocados into mixer bowl; add lime peel and juice. Mix on medium speed until smooth; scrape bowl. Add chilled milk mixture; mix on low speed until blended.*

5 Attach frozen** KitchenAid® Ice Cream Maker bowl and dasher to stand mixer. Turn mixer to low speed; pour cold mixture into bowl with mixer running. Continue to stir 20 to 30 minutes or until consistency of soft-serve ice cream.

6 Transfer ice cream to airtight container; freeze several hours until firm. Use within one week.

**For a smoother ice cream, strain mixture through a fine mesh strainer.




creamy lemon orange gelato

2 cups whole milk 4 (233⁄4-inch) strips orange peel 4 (233⁄4-inch) strips lemon peel 6 coffee beans 5 egg yolks 3⁄4 cup sugar

1 Heat milk, orange peel, lemon peel and coffee beans in heavy medium saucepan over medium heat until bubbles form around edge of pan. Do not boil. Remove from heat.

2 Whisk yolks and sugar in medium bowl. Gradually whisk half of milk mixture into yolks. Return mixture to saucepan with remaining milk. Stir over low heat about 8 minutes or until mixture thickens slightly and leaves path on back of spoon when finger is drawn across; do not boil. Strain through fine mesh sieve into bowl. Refrigerate 2 hours or until cold.


4 Transfer gelato to airtight container; freeze several hours until firm.


Makes about 1 quart

FLat Beaterand

dough hook Pita Bread 112

Cinnamon Date Scones 114

Banana Chocolate Chunk Cupcakes 116

Chocolate Hazelnut Delight 118

Pretzel Rolls 120

Scrumptious Sandwich Bread 122

Whole Grain Cranberry Wheat Bread 124

112 flat beater and dough hook

Pita Bread

2 cups whole wheat flour 31⁄2 cups all-purpose flour 1 tablespoon sugar 2 teaspoons salt 1 package active dry yeast 2 cups very warm water (120° to 130°F)

1 Combine all-purpose and whole wheat flour in large bowl. Attach dough hook to stand mixer. Place 4 cups flour mixture, sugar, salt, and yeast in mixer bowl. Mix on low speed 15 seconds. Gradually add warm water and mix 1 minute. Add remaining flour mixture, 1⁄2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on low speed 2 minutes or until dough is smooth and elastic.

2 Shape dough into a ball. Place in large, lightly greased bowl; turn to grease surface. Cover and let rise in warm place (85°F) 1 hour or until doubled.

3 Punch dough down and divide into six equal pieces. Roll each piece into 7-inch circle and place on individual foil squares. Let rise, uncovered, 1 hour at room temperature.

4 Preheat oven to 500°F. Bake circles on foil directly on oven rack 5 to 6 minutes until puffed and lightly browned. Immediately remove from foil and cool on wire racks.

Makes 6 loaves


Cinnamon date SconeS

2 cups all-purpose flour 2 tablespoons granulated sugar 21⁄2 teaspoons baking powder 1⁄2 teaspoon salt 1⁄2 teaspoon ground cinnamon 5 tablespoons cold butter, cut into pieces 1⁄2 cup chopped pitted dates 2 eggs 1⁄3 cup half-and-half or milk coarse sugar

1 Preheat oven to 425°F. Attach flat beater to stand mixer. Combine flour, sugar, baking powder, salt and cinnamon in mixer bowl. Cut in butter on low speed until mixture resembles coarse crumbs. Stir in dates.

2 Whisk eggs in small bowl. Add half-and-half; whisk until well blended. Reserve 1 tablespoon egg mixture. Stir remaining egg mixture into flour mixture on low speed until dough clings together.

3 Turn out dough onto floured surface. Knead gently 10 times. Roll dough into 936-inch rectangle. Cut rectangle into six 3-inch squares. Cut each square diagonally in half. Place triangles 2 inches apart on ungreased baking sheet. Brush with reserved egg mixture; sprinkle with coarse sugar.

4 Bake 10 to 12 minutes or until golden brown. Immediately remove to wire rack to cool slightly. Serve warm.

Makes 12 scones

116 flat beater and dough hook flat beater and dough hook 117

banana chocoLate chunk cupcakeS

11 squares (1-ounce each) semisweet chocolate, divided 1 tablespoon plus 2 teaspoons vanilla, divided ¾ cup heavy cream ½ cup (1 stick) plus 2 tablespoons butter, softened, divided 2¼ cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon ground cinnamon ¼ teaspoon salt 1 cup sugar 2 eggs 3 ripe bananas, mashed 1 cup sour cream

1 For frosting, attach flat beater to stand mixer. Chop 6 chocolate squares; place in mixer bowl and add 1 tablespoon vanilla. Combine cream and 2 tablespoons butter in small saucepan; bring to a simmer over medium-high heat, stirring occasionally. Remove from heat.

2 With mixer running on low speed, gradually pour hot cream mixture into bowl. Increase speed to medium-high; beat 3 to 4 minutes or until smooth and thickened. Transfer to small bowl; cover with plastic wrap. Let stand at room temperature 3 hours or until spreadable.

3 For cupcakes, preheat oven to 350°F. Line 20 standard (2½-inch) muffin cups with paper baking cups. Whisk flour, baking powder, baking soda, cinnamon and salt in medium bowl. Chop remaining 5 chocolate squares into chunks.

4 Attach flat beater to stand mixer. Combine sugar and remaining ½ cup butter in mixer bowl; mix on medium speed until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add bananas and vanilla; mix until blended. Add flour mixture alternately with sour cream, mixing well after each addition. Fold in chocolate chunks. Pour batter evenly into prepared muffin cups.

5 Bake 25 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks 10 minutes. Remove to racks; cool completely.

6 Place frosting in pastry bag fitted with medium star tip. Pipe rosette on each cupcake.

Makes 20 cupcakes

118 flat beater and dough hook flat beater and dough hook 119

ChoColate hazeLnut deLight

1 package (21⁄4 ounces) chopped hazelnuts 2 cups cake flour 1⁄2 cup unsweetened cocoa powder 11⁄2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 cups (2 sticks) butter, softened, divided 1 cup packed brown sugar 1⁄2 cup granulated sugar 3 eggs 4 squares (1 ounce each) unsweetened chocolate, melted 2 teaspoons vanilla, divided 11⁄4 cups milk, divided 1⁄2 cup warm water 4 cups powdered sugar 1 jar (13 ounces) chocolate hazelnut spread 16 whole toasted hazelnuts (optional)

1 For cake, preheat oven to 350°F. Spray three 9-inch round cake pans with nonstick cooking spray. Line bottoms with parchment paper.

2 Spread chopped hazelnuts on baking sheet. Bake 7 minutes or until lightly browned and fragrant. Place on clean kitchen towel; rub hazelnuts with towel to remove skins. Finely chop.

3 Whisk cake flour, cocoa, baking soda, baking powder and salt in medium bowl until well blended. Stir in chopped hazelnuts.

4 Attach flat beater to stand mixer. Mix 1 cup butter, brown sugar and granulated sugar in mixer bowl on medium-high speed about 5 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and 1 teaspoon vanilla. Add flour mixture alternately with milk, beating well after each addition. Beat in warm water. Pour batter evenly into prepared pans.

5 Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and peel off parchment. Cool completely on wire rack.

6 For frosting, attach flat beater to stand mixer. Place remaining 1 cup butter in mixer bowl; mix on medium-high speed until creamy. Beat in powdered sugar until light and fluffy. Mix in remaining 1⁄4 cup milk and 1 teaspoon vanilla. Add chocolate hazelnut spread; mix until smooth.

7 Place one cake layer on serving plate; spread with frosting. Repeat with remaining layers. Frost top and side of cake. Pipe 16 rosettes around cake and top each with one whole hazelnut, if desired.

Makes 16 servings


Pretzel roLLS

11⁄4 cups lager or nonalcoholic beer, at room temperature 3 tablespoons light brown sugar 2 tablespoons milk 2 tablespoons butter, melted 1 package (1⁄4 ounce) rapid-rise active dry yeast 3 to 4 cups bread flour 2 teaspoons salt 4 quarts water 1⁄2 cup baking soda 2 teaspoons kosher salt

1 Attach flat beater to stand mixer. Place lager, brown sugar, milk, butter and yeast in mixer bowl. Stir in 1 cup flour and salt on low speed. Gradually stir in enough remaining flour to make stiff dough that cleans side of bowl. Replace flat beater with dough hook. Knead on low speed 8 minutes or until dough is smooth and slightly tacky, adding more flour as needed.

2 Shape dough into a ball. Place in large, lightly greased bowl; turn once to grease surface. Cover and let rise in warm place (85°F) 1 hour or until doubled.

3 Turn out dough onto lightly floured surface; knead 1 minute. Divide dough into 12 equal pieces. Shape each piece into ball. Smooth surface by pulling top of dough underneath and pinching bottom together. Place on ungreased baking sheet. Cover and let rise in warm place 30 minutes or until doubled.

4 Preheat oven to 425°F. Grease second baking sheet.

5 Bring water and baking soda to a boil in large saucepan. Add rolls in batches; cook until puffed, turning once. Drain rolls on clean kitchen towel. Place 2 inches apart on prepared baking sheet. Cut 11⁄2-inch X in top of each roll with kitchen shears. Sprinkle with kosher salt.

6 Bake 15 to 18 minutes or until browned. Remove to wire rack to cool.

Makes 12 rolls


SCrumPtiouS Sandwich Bread

1⁄2 cup milk 3 tablespoon sugar 2 teaspoons salt 3 tablespoons butter 2 packages (1⁄4 ounce each) active dry yeast 11⁄2 cups warm water (105° to 115°F) 5 to 6 cups all-purpose flour

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

2 Attach flat beater to stand mixer. Dissolve yeast in warm water in mixer bowl. Add milk mixture and 41⁄2 cups flour; mix on low speed about 1 minute.

3 Replace flat beater with dough hook. Add remaining flour, 1⁄2 cup at a time, mixing on low speed 2 minutes or until dough clings to hook and cleans sides of bowl. Knead on low speed about 2 minutes or until dough is smooth and elastic. Dough will be slightly sticky. Shape dough into a ball. Place dough in large, lightly greased bowl; turn to grease surface. Cover and let rise in warm place (85°F) about 1 hour or until doubled.

4 Grease two 834-inch loaf pans Punch dough down and divide in half. Shape each half into a loaf; place in prepared pans. Cover and let rise in warm place about 1 hour or until doubled.

5 Preheat oven to 400°F. Bake 30 minutes or until golden brown. Immediately remove from pans to wire racks to cool completely.

Makes 2 loaves


Whole grain cranBerry wheat Bread

1⁄3 cup plus 1 tablespoon packed brown sugar, divided 1 cup warm water (105° to 115°F) 2 packages (1⁄4 ounce each) active dry yeast 5 to 6 cups whole wheat flour 1 cup warm milk (105° to 115°F) 1⁄3 cup vegetable or canola oil 2 teaspoons salt 1⁄2 cup dried cranberries

1 Dissolve 1 tablespoon brown sugar in warm water in bowl of stand mixer. Stir in yeast; let stand 5 minutes.

2 Attach flat beater to stand mixer. Add 4 cups flour, remaining 1⁄3 cup brown sugar, milk, oil and salt to yeast mixture. Mix on low speed about 1 minute or until rough dough forms.

3 Replace flat beater with dough hook. Add remaining flour, 1⁄2 cup at a time, mixing on low speed 2 minutes or until dough clings to hook and cleans side of bowl. Add cranberries. Knead on low about 2 minutes or until dough is smooth and elastic. Shape dough into a ball. Place dough in large, lightly greased bowl; turn to grease surface. Cover and let rise in warm place (85°F) about 1 hour or until doubled.

4 Grease two 834-inch loaf pans Punch dough down and divide in half. Shape each half into a loaf; place in prepared pans. Cover and let rise in warm place about 1 hour or until doubled.

5 Preheat oven to 400°F. Bake 15 minutes. Reduce oven temperature to 350°F; bake 25 minutes. Immediately remove from pans to wire racks to cool completely.

Makes 2 loaves

126 INDEX INDEX 127

A AppetizersFalafel with Garlic Tahini Sauce,

42Goat Cheese Toasts, 14Mango and Red Pepper Salsa,

12Sausage Stuffed Mushrooms, 36Thai Salad Rolls, 32

Avocado Lime Ice Cream, 106

B Banana Chocolate Chunk Cupcakes, 116

Basil Italian Pasta with Garlic and Olive Oil, 84

Beef and Sausage Lasagna, 78Beet and Blue Salad, 30

BreadsCinnamon Date Scones, 114Pita Bread, 112Pretzel Rolls, 120Scrumptious Sandwich Bread,

122Whole Grain Cranberry Wheat

Bread, 124Butter Almond Ice Cream with

Amaretto Caramel Sauce, 102

C Candy Bar Ice Cream, 96Carrot Cupcakes, 26Carrot Ginger Juice, 64Carrot Tofu Curry Soup, 60Chocolate Hazelnut Delight, 118Cinnamon Date Scones, 114Cookies and Cream Ice Cream, 91Creamy Lemon Orange Gelato,

108Crisp and Crunchy Apple Slaw, 28

D DessertsAvocado Lime Ice Cream, 106Banana Chocolate Chunk

Cupcakes, 116

Butter Almond Ice Cream with Amaretto Caramel Sauce, 102

Candy Bar Ice Cream, 96Carrot Cupcakes, 26Chocolate Hazelnut Delight,

118Cookies and Cream Ice Cream,

91Creamy Lemon Orange Gelato,

108Espresso Gelato, 104French Vanilla Ice Cream, 90Fresh Fruit Tart with Vanilla

Shortbread Crust, 22Fresh Raspberry Sorbet, 92Fresh Strawberry Ice Cream,

90Pear Caramel Sauce, 54Pomegranate and Orange

Sherbet, 100Rocky Road Ice Cream, 98Rustic Pear Galette, 8Vanilla Biscuits with Strawberries

and Whipped Cream, 20Double Green Pineapple, 62

E Egg Pasta Dough, 70

EntréesBasil Italian Pasta with Garlic

and Olive Oil, 84Beef and Sausage Lasagna, 78Carrot Tofu Curry Soup, 60Falafel with Garlic Tahini Sauce,

42Fettuccine with Pork and Porcini

Ragù, 86Fettuccine with Vegetable

Marinara Sauce, 80Koftas (Lamb Meatballs in Spicy

Gravy), 38Puttanesca with Spaghetti, 74

Spinach and Mushroom Cannelloni, 82

“Straw and Hay” with Asparagus and Prosciutto, 76

Ultimate Grilled Burgers, 44Venetian Chicken with Creamy

Pesto, 40Wasabi Flank Steak with

Shredded Asian Salad, 18Espresso Gelato, 104

F Falafel with Garlic Tahini Sauce, 42

Fettuccine with Pork and Porcini Ragù, 86

Fettuccine with Vegetable Marinara Sauce, 80

Fiery Cucumber Beet Juice, 52French Vanilla Ice Cream, 90Fresh Fruit Tart with Vanilla

Shortbread Crust, 22Fresh Raspberry Sorbet, 92Fresh Strawberry Ice Cream, 90Frozen Mango Lime Margaritas,

94

G Garlic Tahini Sauce, 43Goat Cheese Toasts, 14

J JuiceCarrot Ginger Juice, 64Double Green Pineapple, 62Fiery Cucumber Beet Juice,

52Pomegranate Apple Juice, 48Wheatgrass Blast, 56

K Koftas (Lamb Meatballs in Spicy Gravy), 38

M Mango and Red Pepper Salsa, 12

P Pear Caramel Sauce, 54Pesto Potato Salad, 24Pita Bread, 112Pomegranate and Orange

Sherbet, 100Pomegranate Apple Juice, 48

Pretzel Rolls, 120Puttanesca with Spaghetti, 74

R Rocky Road Ice Cream, 98Rustic Pear Galette, 8

S Salads and SidesBeet and Blue Salad, 30Crisp and Crunchy Apple Slaw,

28Pesto Potato Salad, 24Sesame Miso Cucumber Salad,

10Spiced Apple Pear Sauce, 58Spicy Garlic Sour Dill

Cucumbers, 16Sausage Stuffed Mushrooms, 36Scrumptious Sandwich Bread, 122Sesame Miso Cucumber Salad, 10Semolina Pasta Dough, 70Simple Syrup, 92Spiced Apple Pear Sauce, 58Spicy Garlic Sour Dill Cucumbers,

16Spinach and Mushroom

Cannelloni, 82Spinach Pasta Dough, 72“Straw and Hay” with Asparagus

and Prosciutto, 76Strawberry Vanilla Jam, 66

T Thai Salad Rolls, 32Tomato Mango Ketchup, 50

U Ultimate Grilled Burgers, 44

V Vanilla Biscuits with Strawberries and Whipped Cream, 20

Venetian Chicken with Creamy Pesto, 40

W Wasabi Flank Steak with Shredded Asian Salad, 18

Wheatgrass Blast, 56Whole Grain Cranberry Wheat

Bread, 124Whole Wheat Pasta Dough, 73

INDEX

128 METRIC CoNVERSIoN ChART

METRIC convErSion chArt

®/TM ©2014 KitchenAid. All rights reserved. KP140036

Master your stand Mixerwith 6 inspiring chapters

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Stand Mixer Attachment Recipes

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