STAND MIXER - PartSelect · 2017. 10. 21. · Tilt-Head Models* Stand Mixer Features Motor Head...

®

STAND MIXERINSTRUCTIONS AND RECIPES

1-800-541-6390Detailslnside

Hassle-Free Replacement Warranty

__\.__ We' re so confident.._. the quality of our

"(_._t'":products meets the......,_r_.,_i_,_'-?"J._v'c_' JJ exact ng standards of\_%__" KitchenAid that, if your

" - ........ mixer should fail withinthe first year of ownership, KitchenAidwill arrange to deliver an identical orcomparable replacement to your doorfree of charge and arrange to haveyour "failed" mixer returned to us.Your replacement unit will also becovered by our one year full warranty.Pleasefollow these instructions toreceive this quality service.

If you reside in the UnitedStates and your KitchenAid <_'mixershould fail within the first year ofownership, simply call our toll-freeCustomer Satisfaction Center at1-800-541-6390, 8 a.m. to 8 p.m.,Monday through Friday, 10 a.m. to5 p.m., Saturday, Eastern Time. Givethe consultant your complete shippingaddress. (No P.O. Box Numbers,please.)

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

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

Proof of Purchase & Product Registration

ALWAYS KEEPA COPYOF THESALESRECEIPTSHOWING THE DATEOF PURCHASEOF YOUR MIXER.PROOFOF PURCHASEWILL ASSUREYOU OF IN-WARRANTY SERVICE.

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

contact you in the unlikely event of aproduct safety notification and assistus in complying with the provisionsof the Consumer Product Safety Act.THIS CARD DOESNOT VERIFYYOURWARRANTY.

Pleasecomplete the following foryour personal records:

Model Number

Serial Number

Date Purchased

Store Name

Table of Contents

Hassle-FreeReplacement Warranty ........................................... Inside Front Cover

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

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

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

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

Arranging for Serviceafter the Warranty Expires......................................... 4

Arranging for ServiceOutside the United States and Puerto Rico ................ 4

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

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

Troubleshooting Problems ................................................................................. 5About Your Mixer

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

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

Using Your KitchenAid _'Attachments .............................................................. 10

Mixing Time .................................................................................................... 10Mixer Use........................................................................................................ 10

Care and Cleaning ........................................................................................... 11Beater to Bowl Clearance................................................................................. 11

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

Mixing Tips...................................................................................................... 13Attachments and Accessories - General Information ........................................ 15

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

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

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

Piesand Desserts............................................................................................. 39

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

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

Bread Making Tips .................................................................................... 45KitchenAid_R_Attachments and Accessories ....................................................... 62

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

appliance.Always read and obey all safety messages.This is the safety alert symbol.This symbol alerts you to potential hazards that can kill or hurt youand others.

All safety messages will follow the safety alert symbol and eitherthe word "DANGER" or "WARNING." Thesewords mean:

You can be killed or seriously injuredif you don't immediately followinstructions.

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

All safety messageswill tell you what the potentialhazard is, tell you how toreduce the chance of injury, and tell you what can happen if the instructionsarenot followed.

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

1. Read all instructions.

2. To protect against risk of electrical shock, do not put mixer in water orother liquid.

3. Closesupervision is necessarywhen this or any appliance is used near children.

4. Unplug mixer from outlet when not in use, before putting on or taking offparts and before cleaning.

5. Avoid contacting moving parts. Keep hands, hair, clothing, as well asspatulas and other utensils away from beater during operation to reducethe risk of injury to persons and/or damage to the mixer.

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

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

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

9. Do not use the mixer outdoors.

10. Do not let the cord hang over edge of table or counter.

11. Remove flat beater, wire whip or dough hook from mixer before washing.

12. This product is designed for household use only.

SAVE THESE INSTRUCTIONS

KitchenAid ® Mixer Warranty forthe United States and District of Columbia

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

KitchenAid Will Pay KitchenAid Will NotFor Your Choice of: Pay For:

A.

Length ofWarranty:

One Year Full Warrantyfrom date of purchase.

Hassle-FreeReplacement of yourmixer, Seeinside frontcover for details onhow to arrange forservice, or call theCustomer SatisfactionCenter toll-free at1-800-541-6390,

ORThe replacement partsand repair labor coststo correct defects inmaterials andworkmanship, Servicemust be provided by anAuthorized KitchenAidService Center, SeetheKitchenAid_"mixerWarranty for PuertoRico on page 4 fordetails on how toarrange for service,

Repairswhen mixeris used in other thannormal home use.

B. Damage resultingfrom accident,alteration, misuse orabuse.

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

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

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

KitchenAid ® Mixer Warrantyfor Puerto Rico

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

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

Arranging for ServiceAfter the Warranty Expires

For service information, call toll-free1-800-541-6390 or write to:

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

Arranging for Service Outsidethe United States and Puerto Rico

Consult your local KitchenAid dealeror the store where you purchased the

mixer for information on how toobtain service.

Ordering Accessories and Replacement Parts

To order accessories or replacementparts for your mixer, call toll-free1-800-541-6390 or write to:

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

Electrical Requirements

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

Electrical Shock Hazard

Plug into a grounded 3 prongoutlet.

Do not remove ground prong.Do not use an adapter.Do not use an extension cord.Failure to follow theseinstructions can result in death,fire or electrical shock.

Troubleshooting Problems

Please read the following beforearranging for service.

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

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

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

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

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

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

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

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

Bowl-Lift Models* Stand Mixer Features

Motor Head

Speed ControlLever

(see page 7)

Beater HeightAdjustment Screw(not shown, see page - "

Spring Latch and Bowl Pin(not shown)

Locating Pins

Wire Whip(see page 10)

Bowl Lift Handle:_ 'not snown

BeaterShaft

Flat Beater 5 Quart }tainless /

(see page 10) Steel Bowl Dough Hook

Bowl Support (see page 10)

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

Assembling Your Bowl-Lift Mixer

To Attach Bowl

1. Besure speed control is OFFandmixer is unplugged.

2. Place bowl lift handle in downposition.

3. Fit bowl supports over locatingpins.

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

5. Raisebowl before mixing.6. Plug mixer in proper electrical

outlet.**

To Remove Bowl


2. Place bowl lift handle in downposition

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

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

To Attach Flat Beater, Wire Whip,or Dough Hook

1. Turn speed control to OFFandunplug.

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

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

4. Plug mixer inproper electrical outlet.**

To Remove Flat Beater, WireWhip, Or Dough Hook


2. Pressbeater upward as far aspossible and turn left.

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

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.

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

Household mixer SPEED Control

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

** See page 5.7

Tilt-Head Models* Stand Mixer Features

Motor Head

Attachment Hub

(see page 15)

L Attachment Knob

SpeedControl

Lever (see

page 12)

Beater HeightAdjustment Screw(see page 11)

0

Wire Whip(see page 10)

Dough Nook(see page 10)

Motor Head

-- Locking Leverno1 snown)

_ Beater Shaft

Flat Beater

_ee page 10)

4½ or 5QuartStainlessSteel Bowl

Bowl Clamping Plate

*4Y_ Quart models include K45, KSM90, KSM103, KSM75*5 Quart model KSM150, KSM151

Assembling Your Tilt-Head Mixer

To Remove Flat Beater, WireWhip Or Dough Hook


2. Pressbeater

upward as farOFF ON as possible

and turn left.

3. Pull beaterfrom beater shaft.

To Attach Bowl 4. Plug mixer in proper electricaloutlet,**1. Besure speed control is OFFand

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

direction.5. Plug mixer in proper electrical

outlet.**

To Remove Bowl


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

direction.


To Attach Flat Beater, Wire Whip,Or Dough Hook


2. Raisemotor head.3. Slip beater onto beater shaft and

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

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

outlet.**

To Lock Motor Head

1. Make sure motor head iscompletely down.

2. Place locking lever in LOCKposition.

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

To Unlock Motor Head

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

To Operate Speed Control

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

** See page 5.

9

Using Your KitchenAid ®Attachments

Flat Beater for normal to heavy mixtures:

Wire

cakes biscuitscreamed frostings quick breadscandies meat loafcookies mashed potatoespie pastry

Whip for mixtures that need air incorporated:

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

Dough Hook for mixing and kneading yeast doughs:

breads coffee cakesrolls buns

Mixing Time

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

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

Mixer Use

NOTE: Do not scrape bowl whilemixer is operating.

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

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

10

Care and Cleaning


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

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

Beater To Bowl Clearance

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

Tilt-Head models ......

. Unplug mixer. /

. Lift motor head. J/

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

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

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

Bowl-Lift models

A

. Unplug mixer.

. Place bowl lift handle in down position.

. Turn screw (B) SLIGHTLYcounter clockwise(left) to raise flat beater and clockwise (right)to lower flat beater.

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

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

11

Speed Control Guide- 10 Speed Mixers

Number of Speed

StirSpeed STiR

SLOW MIXING

4 MiXiNG,BEATING

BEATING,CREAMING

For slow stirring, combining, mashing,starting all mixing procedures. Use toadd flour and dry ingredients to batter,add liquids to dry ingredients, andcombine heavy mixtures.

For slow mixing, mashing, fasterstirring. Use to mix heavy batters andcandies, start mashing potatoes or othervegetables, cut shortening into flour,mix thin or splashy batters, and mixand knead yeast dough. Use with CanOpener attachment.

For mixing semi-heavy batters, such ascookies. Use to combine sugar andshortening and to add sugar to eggwhites for meringues. Medium speed forcake mixes. Use with: Food Grinder,Rotor Slicer/Shredder, andFruit/Vegetable Strainer.

For medium fast beating (creaming) orwhipping. Useto finish mixing cake,doughnut, and other batters. High speedfor cake mixes. Use with Citrus Juicerattachment.

8 FAST BEATING,WHIPPING

10 FAST WHIPPING

For whipping cream, egg whites, andboiled frostings.

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

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

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

12

Mixing Tips

Converting Your Recipefor the Mixer

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

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

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

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

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

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

Adding Ingredients

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

Cake Mixes

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

Adding Nuts, Raisins orCandied 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 Whites

Place room temperature egg whites inclean, dry bowl. Attach bowl and wirewhip. To avoid splashing, graduallyturn to designated speed and whip todesired stage. Seechart below.

Whipped Cream

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

AMOUNT SPEED AMOUNT SPEED

1 egg white ....... GRADUALLYto 102-4 egg whites ........GRADUALLYto 86 or more

egg whites ........GRADUALLYto 8

_ cup ................... GRADUALLYto 10_ cup ................... GRADUALLYto 101 cup ..................... GRADUALLYto 81 pint ..................... GRADUALLYto 8

Whipping Stages

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

FrothyLarge, uneven air bubbles.

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

Soft PeakTips 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.

Whipping Stages

Watch cream closely duringwhipping. Becauseyour KitchenAid _mixer whips so quickly, there are justa few seconds between whippingstages. Look for these characteristics:

Begins to ThickenCream is thick and custard-like.

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

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

14

Attachments and Accessories

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.

Hub

AttachmentHub Socket

AttachmentAttachment

Shaft _

General

Attachment Shaft

Housing _

_Not part of mixer.

Instructions

To Attach

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

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

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

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

6. Plug mixer in proper electricaloutlet.**

To Remove

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

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

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

** See page 5.

15

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Crabmeat Dip

1 package(8 oz.) lightcream cheese

1 cup reduced-fatcottage cheesecup reduced-caloriemayonnaise

1 can (6_ oz.)crabmeat, flaked

1 tablespoonlemonjuice

3 tablespoonschoppedgreenonionsteaspoon garlic salt

3 drops hot peppersauce

Place cream cheese, cottage cheese, andmayonnaise in mixer bowl. Attach bowl and flatbeater to mixer. Turn to Speed 6 and beat about1 minute, or until well blended. Stop and scrapebowl. Add all remaining ingredients. Turn to Speed6 and beat about 1 minute, or until all ingredientsare combined.

Refrigerate until well chilled. Servewith 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.

Creamy Pineapple Fruit Dip

4 ounces light creamcheese

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. Servewithsliced fresh fruit, if desired.


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

16

Layered Mexican Dip

1 package(8 oz.) lightcream cheesecup shreddedhotpepper MontereyJackcheesecup bean or blackbeandipcup thick and chunkysalsa

cup chopped greenonions

cup slicedpitted 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 about30 seconds.

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

Yield: 12 servings (_ cup per serving).

Perserving: About 70 cal, 4 g pro, 3 g carb,5 g fat, 12 mg chol, 265 mg sod.

Nutty Cheese Bali

1 cup shredded sharpCheddar cheese

1 cup shredded Swisscheese

1 package (8 oz.) lightcream cheese

2 tablespoons choppedfresh chives

2 teaspoonsWorcestershire sauce

teaspoon paprikateaspoon garlicpowdercup finely choppedpecans

Place all ingredients, except pecans, in mixer bowl.Attach bowl and flat beater to mixer. Turn toSpeed 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. Servewith assortedcrackers or raw vegetables.



17

Spinach and Cheese Crostini

1 baguette loaf, cutinto _-inch slices

2 teaspoons butter ormargarine

cup finely choppedonion

1 clove garlic, minced1 package (9 oz)

frozen choppedspinach, thawed andsqueezed dry

1 package (8 oz,) lightcream cheese

cup roasted redpepperscup shreddedCheddar cheese

Place baguette slices on baking sheet. Bake at375°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 about30 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, oruntil thoroughly heated and cheese is melted. Servewarm,

Yield: 12 servings (2 crostini per serving).

Per serving: About 141 cal, 6 g pro, 16 g carb,6 g fat, 12 mg chol, 324 mg sod.

Meatballs with Salsa

cup fat-free eggsubstitute or I egg

cup fresh breadcrumbs

teaspoon chilipowder

teaspoon garlicpowder

teaspoon cayennepepper

1 pound ground turkey

cup thick and chunkysalsa

cup chili sauce

cup water

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

Form turkey mixture into 1-inch balls. Spray12-inch skillet with no-stick cooking spray. Cookmeatballs over medium-high heat until wellbrowned; drain.

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

Yield: 12 servings (3 meatballs per serving).


18

Mushroom-Onion Tartlets

Pastry Crusts4 oz. light cream

cheese3 tablespoons butter

or margarine,dividedcup plus 1 teaspoonaft-purpose flour

8 oz freshmushrooms, coarselychoppedcup chopped greenonions

Filling1 egg

teaspoon driedthyme leaves

cup shredded Swisscheese

To make Pastry Crusts, place cream cheese and2 tablespoons butter in mixer bowl. Attach bowland flat beater to mixer. Turn to Speed 4 and beatabout 1 minute. Stop and scrape bowl. Add ¾ 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. Presseachpiece 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 about30 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

Stuffed New Potatoes

8 small new red

potatoes, boiled inskins

cup reduced-fat sourcream

1 tablespoonmargarine or butter,melted

teaspoon garlic salt

teaspoon driedthyme leaves

cup finely choppedgreen onions

cup finely shreddedCheddar cheese

Paprika, if desired

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

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

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


Sweet Potato Puff

2 medium sweet

potatoes, cookedand peeled

cup low-fat milk

cup sugar

2 eggs

2 tab/espoons butteror margarine

teaspoon nutmeg

teaspoon cinnamon

Crunchy PralineTopping

2 tab/espoons butteror margarine, melted

cup corn flakes

cup choppedwa/nuts or pecans

cup firmly packedbrown sugar

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

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



2O

Mashed Potatoes

5 large potatoes (about2_ Ibs.), peeled,quartered, andboiled

cup low-fat milk,heated

2 tablespoons butteror margarine

1 teaspoon saltteaspoon blackpepper

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 whip2 to 3 minutes.


Per serving: About 111 cal, 2 g pro, 19 g carb,3 9 fat, 8 mg chol, 296 m9 sod.

VARIATION S

Garlic Mashed Potatoes

Substitute 1 teaspoon garlic salt for salt.

Per serving: About 111 cal, 2 g pro, 19 g carb,3 9 fat, 8 mg chol, 239 mg sod.Parmesan Mashed Potatoes

Increase milk to ¾ cup. Add Z cup grated Parmesancheese with milk.

Per serving: About 205 cal, 6 9 pro, 32 9 carb,6 g fat, 7 mg chol, 524 m9 sod.Sour Cream-Chive Mashed Potatoes

Substitute _Zcup reduced-fat sour cream for Z cupmilk. Add 2 tablespoons chopped fresh chives.

Per serving: About 178 cal, 4 g pro, 32 g carb,4 9 fat, 2 m9 chol, 417 m9 sod.

21

Herbed Whipped Squash

1 large butternutsquash, baked(about 3 cupscooked)

cup butter ormargarine, melted

teaspoon driedtarragon leavesteaspoon salt

teaspoon blackpepper

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.



Black Bean Frittata

2 cups fat-free eggsubstitute or 8 eggs

cup low-fat milk1 tablespoon oil

medium red beflpepper, chopped

4 green onions, sliced1 can (16 oz) black

beans, rinsed anddrained

1 cup shreddedMonterey Jackcheese

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

Heat oil in large skillet over medium heat until oilsizzles. Add bell pepper and onions. Cook about1 minute, or until slightly tender. Stir in beans. Cookabout 1 minute, or until thoroughly heated.

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

Yield: 6 servings.


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

22

Garden Quiche

Baked Pastry Shell(see page 39)

1 tablespoon oil1 small onion,

chopped1 medium green bell

pepper, chopped8 oz sliced fresh

mushrooms

6 eggscup low-fat milk

1 tablespoon choppedflesh parsley

1 teaspoon salt5 drops hot pepper

sauce

1 cup (4 oz.) reduced-fat shredded Swisscheese

Follow procedure for Baked Pastry Shell. Cool10 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.

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

Cheese-Stuffed Shells

cup fat-flee eggsubstitute or 2 eggs

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

2 cups shredded part-skim mozzarellacheese

cup grated Parmesancheese

2 teaspoons driedparsley leaves

2 teaspoons no-saltherb and garlicseasoning

24 jumbo pasta shells,cooked and drained

2 cups preparedMarinara Sauce

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

Fill each shell with 2 to 3 tablespoons cheesemixture. Place filled shells in 13xgx2-inch bakingpan. Pour Marinara Sauce over shells. Cover panwith foil. Bake at 350°F for 30 to 35 minutes, oruntil bubbly.

Yield: 4 to 6 servings.


23

Zp-

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Quick Yellow Cake

2_ cups all-purposeflour

1_ cups sugar3 teaspoons baking

powderteaspoon salt

cup shortening1 cup low-fat milk

1 teaspoon vanilla

2 eggs

Combine dry ingredients in mixer bowl. Addshortening, milk, and vanilla. Attach bowl and flatbeater to mixer. Turn to Speed 2 and mix about1 minute. Stop and scrape bowl. Add eggs.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- or9-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

2 cups all-purposeflour

1_ cups sugar

3 teaspoons bakingpowder

teaspoon saltcup shortening

1 cup low-fat milk1 teaspoon vanilla

4 egg whites

Combine dry ingredients in mixer bowl. Addshortening, milk, and vanilla. Attach bowl and flatbeater to mixer. Turn to Speed 2 and mix about1 minute. Stop and scrape bowl. Add egg whites.Turn to Speed 6 and beat about 1 minute, or untilsmooth and fluffy.

Pour batter into two greased and floured 8- or9-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.



24

Caramel Walnut Banana Torte

Topping1 cup firmly packed

brown sugar

72 cup butter ormargarine

_/_cup whipping cream

1 cup choppedwalnuts

Ca ke

17_ cups sugar

_/2 cup butter ormargarine, softened

1 cup (2 medium)mashed ripe banana

1 teaspoon vanilla

3 eggs


1_/_ teaspoons bakingpowder

1 teaspoon bakingsoda

_/2 teaspoon salt

3/_ cup buttermilk

Filling7_ cup sugar

3 tablespoons all-purpose flour

_/_ teaspoon salt

1 cup low-fat milk

1 egg, beaten

1 teaspoon vanilla

1 tablespoon butter ormargarine

2 medium bananas,thin/I/sliced

72 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 to30 minutes, or until toothpick inserted in centercomes out clean. Cool in pans about 3 minutes.Remove from pans and cool completely on wireracks.

Meanwhile, to make Filling, combine sugar, flour,and salt in medium saucepan. Gradually stir in milk.Heat to boiling over medium heat, stirringconstantly. Stir about _Acup 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.



25

Angel Food Cake


1_ cups sugar, divided

1_ cups egg whites(about 12 to 15 eggwhites)

1_ teaspoons cream oftartar

teaspoon salt

1_ teaspoons vani//a orteaspoon a/mond

extract

Mix flour and _ 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 toSpeed 8 and whip 2 to 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.


26

Old-Fashioned Pound Cake


2 cups sugar


72 teaspoon salt

2 cups butter, softened

7_ cup low-fat milk

1 teaspoon vanilla

1 teaspoon almondextract

6 eggs

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

Turn to Speed 2 and add eggs, one at a time,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.


Double Chocolate Pound Cake

3 cups aft-purposeflour

2 cups sugar72cup unsweetened

Dutch-processedcocoa powder


72 teaspoon salt1 cup butter, softened

1_/_cups low-fat milk1 teaspoon vanilla

5 eggs

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

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

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

Chocolate Glaze2 squares (1 oz. each)

unsweetenedchocolate

3 tablespoonsmargarine or butter

1 cup powderedsugar

3Z teaspoon vanilla

2 tablespoons hotwater

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

Yield: 16 servings.


27

Chocolate Cake


1_ cups sugar1 teaspoon baking

powder

teaspoon bakingsoda

teaspoon salt

cup shortening1 cup low-fat milk

1 teaspoon vanilla2 eggs

2 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 about1 minute. Stop and scrape bowl. Add eggs andchocolate. Continuing on Speed 2, mix about30 seconds. Stop and scrape bowl. Turn to Speed 6and beat about 1 minute.

Pour batter into two greased and floured8- or 9-inch round baking pans. Bake at 350°F for30 to 35 minutes, or until toothpick inserted incenter comes out clean. Cool 10 minutes. Removefrom pans. Cool completely on wire rack. Frost ifdesired.



Sunshine Chiffon Cake


1_ cups sugar1 tablespoon baking

powder

teaspoon saltY4 cup co/c/water

cup oil7 egg yolks, beaten

1 teaspoon vanilla2 teaspoons grated

lemon rind

7 egg whites

teaspoon cream oftartar

Lemon Glaze

1 cup powdered sugar

1 tablespoon butter ormargarine, softened

2-3 tablespoons lemonjuice

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 toSpeed 8 and whip 2 to 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.

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

Yield: 16 servings.


28

Chocolate Almond Brownie Cake

Cake7 squares (1 oz. each)

semi-sweetchocolate

cup butter ormargarine

3 eggs, separated

cup sugar

teaspoon almondextract


Glaze

1 square (1 oz.) semi-sweet chocolate

1 teaspoon shortening

Toppingcup whipping cream

1 tablespoonpowdered sugar

teaspoon almondextract

2 tablespoons slicedalmonds

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

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

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

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

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

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

Yield: 16 servings.


29

Applesauce Cake

1_ cups aft-purposeflour

1 cup whole wheatflour

1_ cups sugar1 teaspoon baking

powder


teapoon salt

1_ teaspoons cinnamonteaspoon nutmeg

1_ cups applesauce

cup margarine orbutter, melted

2 eggs

1 cup chopped, peeledapplecup choppedwalnutsCaramel CremeFrosting, if desired(seepage 32)

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

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

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

Per serving: About 318 cal, 5 9 pro, 51 9 carb,11 g fat, 36 mg chol, 315 mg sod.

Spice Cake


1 cup firmly packedbrown sugar

cup sugar


teaspoon salt

1 teaspoon cinnamon

teaspoon cloves

teaspoon nutmeg

1 cup buttermilk

cup shortening

1 teaspoon vanilla

3 eggs

cup raisins

Orange CreamCheese Frosting, ifdesired (see page 32)

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

Pour batter into greased and floured 13xgx2-inchbaking pan. Bake at 350°F for 35 to 40 minutes, oruntil toothpick inserted in center comes out clean.Cool completely on wire rack. Frost with OrangeCream Cheese Frosting, if desired.

Yield: 12 to 16 servings (frosting for 2-layer or13xgx2-inch cake).

Per serving: About 310 cal, 5 9 pro, 50 g carb,10 g fat, 54 mg chol, 240 mg sod.

3O

Chocolate Frosting

1 cup butter, softened

2 tablespoons lightcorn syrup

4 cups powderedsugar

2 squares (1 oz. each)unsweetenedchocolate, melted

Place butter in mixer bowl. Attach bowl and flatbeater to mixer. Turn to Speed 4 and beat about1_ minutes, or until creamy. Stop and scrape bowl.Add corn syrup. Turn to Speed 2 and mix well. Stopand scrape bowl.

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


Per serving: About 325 cal, 1 g pro, 44 9 carb,18 9 fat, 41 m9 chol, 160 m9 sod.

Buttercream Frosting

cup butter, softened

cup cream orevaporated milk

1 teaspoon vanilla

teaspoon salt

4 cups powderedsugar, divided

Low-fat milk, ifnecessary

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

Turn to Stir Speed. Gradually add remaining 3 cupspowdered sugar and mix until blended. Stop andscrape bowl, if necessary. Add milk, 1 teaspoon at atime, if necessary. Turn to Speed 4 and beat about1 minute, or until smooth.


Perserving: About 208 cal, 0 g pro, 40 9 carb,6 9 fat, 16 m9 chol, 99 m9 sod.

31

Caramel Creme Frosting

cup margarine orbutter

1 cup firmly packedbrown sugarcup low-fat milk

1 cup miniaturemarshmallows

2 cups powderedsugarteaspoon vanilla

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

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



Fluffy KitchenAid Frosting

1_ cups sugar

teaspoon cream oftartar

teaspoon salt

cup water

1 _ tablespoons fightcorn syrup

2 egg whites

1_ teaspoons vanilla

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

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



Orange Cream Cheese Frosting

4 cups powderedsugar

1 package (8 oz.) lightcream cheese

1 teaspoon orangejuiceteaspoon gratedorange 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.

Yield: 12 to 16 servings (frosting for 2-layer or13xgx2-inch cake).


32

Creamy No-Cook Mints

3 ounces fight creamcheese

teaspoon mintflavoring

2 drops green foodcolor or color ofchoice

4_-4_cups powdered

sugarSuperfine 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 1_ 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 _-inch balls, using about 1 teaspoon for eachball. Roll in superfine sugar. Place on waxed papercovered with superfine sugar. Flatten slightly withthumb to form _-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).

Per serving About 54 cal, 0 g pro, 13 g carb,0 g fat, 1 mg chol, 12 mg sod.

t_oo

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Chocolate Fudge

Butter

2 cups sugar

teaspoon salt

cup evaporated milk

1 teaspoon light cornsyrup

2 squares (1 oz. each)unsweetenedchocolate


1 teaspoon vanilla

2 cup choppedwalnuts 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 into1-inch squares when firm.

Yield: 64 servings (1 square per serving).


33

Divinity

3 cups sugar

3/_ cup light corn syrup

cup water

2 egg whites

1 teaspoon almondextract


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 about2_ minutes longer.

Turn to Speed 4. Add almond extract and whip20 to 25 minutes, or until mixture starts to becomedry. Turn to Stir Speed and add walnuts, mixing justuntil blended.

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

Yield: 20 servings (2 pieces per serving).


Chocolate Chip Cookies

1 cup granulatedsugar

1 cup brown sugar

1 cup butter ormargarine, softened

2 eggs

1_ teaspoons vanilla


1 teaspoon salt


12 ounces semi-sweetchocolate 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 for10 to 12 minutes. Remove from baking sheetsimmediately and cool on wire racks.

Yield: 54 servings (1 cookie per serving).


VARIATION S

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

34

Macadamia Chocolate Chunk Cookies

1 cup firmly packedbrown sugarcup sugar

1 cup margarine orbutter, softened

2 teaspoons vanilla

2 eggs2_ cups all-purpose

flour, divided

cup unsweetenedcocoa powder


teaspoon salt1 package (8 oz.)

semi-sweet bakingchocolate, cut intosmall chunks

1 jar (3_ oz.)macadamia nuts,coarsely chopped

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

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

Drop by rounded teaspoonfuls onto greased bakingsheets, about 2 inches apart. Bake at 325°F for12 to 13 minutes, or until edges are set. DO NOTOVERBAKE.Cool on baking sheets about 1 minute.Remove to wire racks and cool completely.



Sugar Cookies


1 teaspoon vanilla

cup sugar

2 eggs, beaten

1 teaspoon cream oftartar

teaspoon bakingsoda

teaspoon nutmeg

teaspoon salt


Sugar

Place margarine and vanilla in mixer bowl. Attachbowl and flat beater to mixer. Turn to Speed 6 andbeat about 2 minutes, or until mixture is smooth.Gradually add ¾ cup sugar and beat about 1_minutes longer. Add eggs and beat about 30seconds. Stop and scrape bowl.

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

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



35

Peanut Butter Cookies

cup peanut butter

cup butter ormargarine, softened

cup granulated sugarcup brown sugar

1 eggteaspoon vanilla

teaspoon bakingsoda

teaspoon salt1_ cups aft-purpose

flour

Place peanut butter and butter in mixer bowl.Attach bowl and flat beater to mixer. Turn toSpeed 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 about1 minute. Stop and scrape bowl.

Turn to Stir Speed. Gradually add all remainingingredients to sugar mixture and mix about30 seconds. Turn to Speed 2 and mix about30 seconds.

Roll dough into 1-inch balls. Placeabout 2 inchesapart on ungreased baking sheets. Pressflat withfork in a criss-cross pattern to _A-inchthickness.

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



Nutty Shortbread Bars

1 cup butter ormargarine, softened



1 teaspoon bakingpowderteaspoon salt

2 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 1_ minutes, or until soft dough forms.

Pressdough into greased 15_xl 0_xl -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).


36

Fudge Brownies


4 squares (1 oz. each)unsweetenedchocolate

2 cups sugar

1 teaspoon vanilla

3 eggs

1 cup all-purpose flour

teaspoon salt


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

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

Pour into greased and floured 13xgx2-inch bakingpan. Bake at 350°F for 45 minutes. Cool in pan onwire rack and cut.

Yield: 36 servings (1 brownie per serving).

Per serving: About 143 cal, 2 9 pro, 16 9 carb,9 9 fat, 18 m 9 chol, 93 m 9 sod.

37

Lemon Cream Cheese Bars

Crust


cup powdered sugar

1 cup (2 sticks) chilledbutter, cut intochunks

Cream Cheese Filling1 package (8 oz) light

cream cheese

cup powdered sugar

2 tablespoons flour

2 eggs

1 teaspoon vanilla

Lemon Filling4 eggs

2 cups granulatedsugar

cup all-purpose flour

1 teaspoon gratedlemon peel

cup lemon juice

Powdered sugar, ifdesired

Place Crust ingredients in mixer bowl. Attach bowland flat beater to mixer. Turn to Stir Speed and mixabout 1 minute, or until well blended and mixturestarts to stick together. Press into ungreased15_xl 0_xl -inch baking pan. Bake at 350°F for14 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 to16 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).


38

KitchenAid Pie Pastry

2_ cups

all-purpose flour

teaspoon salt

cup shortening, wellchilled

2 tablespoons butteror margarine,well chilled

5-6 tablespoonscold 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 Y_-inchthickness betweenwaxed paper. Fold pastry into quarters. Ease into 8-or 9-inch pie plate and unfold, pressing firmlyagainst bottom and sides. Continue with one of theprocedures that follow.

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

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

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

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

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

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

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

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39

Apple Pie

1 cup sugar2 tablespoons all-

purpose flour

1 teaspoon cinnamon

teaspoon nutmegteaspoon salt

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

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

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

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

Bake at 400°F for 50 minutes.

Yield: 8 servings.

Per serving (filling and crust): About 451 cal,4 g pro, 68 g carb, 19 g fat, 0 mg chol,301 mg sod.

Country Pear Cobbler

Fillingcup firmly packedbrown sugar


teaspoon salt

teaspoon nutmegDash cloves

2 tablespoons lemonjuice

6-8 medium pears,peeled, cored, andthinly sliced

Topping1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon bakingpowder

teaspoon bakingsoda

cup buttermi/k

3 tablespoonsmargarine or butter,melted

1 tab/espoon sugar,if desired

Light cream,if desired

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

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

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



4O

Vanilla Cream Pie

cup sugar

6 tab/espoons a//-purpose flour

teaspoon salt

2_ cups/ow-fat milk

3 egg yolks

1 tablespoonmargarine or butter

1 teaspoon vanillaKitchenAid Baked

Pastry She//(see page 39)

Meringueteaspoon cream oftartar

½ teaspoon sa/t

3 egg whites

cup sugar

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

Place egg yolks in mixer bowl. Attach bowl and wirewhip to mixer. Turn to Speed 8 and whip about1 minute. Slowly stir small amount of milk mixtureinto yolks. Add yolk mixture to saucepan. Cook overmedium heat 3 to 4 minutes, stirring constantly.Remove from heat. Add margarine and vanilla; cool.Pour into Baked Pastry Shell.

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

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

Yield: 8 servings.


Variations continued on next page,

41

Vanilla Cream Pie CONTINUED

VARIATION S

Chocolate Cream Pie

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


Banana Cream Pie

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


Coconut Cream Pie

Add _ cup flaked coconut to filling before adding topastry shell. Before baking, sprinkle _ cup flakedcoconut on meringue. Proceed as directed onpage 41.


42

Lemony Light Cheesecake

Crust15 reduced-fat creme-

filled chocolatesandwich cookies,finely crushed (about1_ cups crumbs)

2 tablespoons butteror margarine, melted

Filling3 packages (8 oz

each) fight creamcheese

1 cup sugar1 tablespoon all-

purpose flour

4 eggs¼ 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. Pressmixture firmly intobottom of springform pan. Chill while making Filling.

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

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

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

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

Yield: 16 servings.


Tawny Pumpkin Pie

1 can (16 oz) pumpkin


3 eggs1 teaspoon cinnamon

teaspoon gingerteaspoon salt

teaspoon cloves1_ cups low-fat milk

Pie Pastry for One-crust Pie(see page 39)

Place pumpkin, brown sugar, eggs, cinnamon,ginger, salt, and cloves in mixer bowl. Attach bowland flat beater to mixer. Turn to Speed 2 and mixabout 30 seconds. Stop and scrap bowl. Continuingon Speed 2, slowly add milk and mix about1_ minutes.

Follow procedure for One-crust Pie. Fill withpumpkin mixture. Bake at 400°F for 40 to50 minutes, or until knife inserted near centercomes out clean.

Yield: 8 servings.


43

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General instructionsFor Making And Kneading Yeast Dough

with the Rapid Mix Method

"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 to2 cups flour.

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

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

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

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

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

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

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

ILLUSTRATION A

ILLUSTRATION B

ILLUSTRATION C

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

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

44

Bread Making Tips

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

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

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

, NEVERexceed Speed 2 when usingthe dough hook.

, NEVERuse recipes calling for morethan 8 cups all-purpose flour or6 cups whole wheat flour whenmaking dough with a 4_ quartmixer.

, NEVERuse recipes calling for morethan 10 cups all-purpose flour or6 cups whole wheat flour whenmaking dough with a 5 quartmixer.

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

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

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

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

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

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

Most bread recipes give a range forthe amount of flour to be used.Enough flour has been added whenthe dough clings to the hook andcleans sides of bowl. If dough issticky or humidity is high, slowlyadd more flour, about _ cup at atime but NEVERexceedrecommended flour capacity. Kneadafter each addition until flour iscompletely worked into dough. Iftoo much flour is added, a dry loafwill result.

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

45

Bread Making Tips

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

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

Shaping A Loaf

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.

46

Basic White Bread

cup low-fat milk

3 tablespoons sugar

2 teaspoons salt


2 packages active dryyeast

1_ cups warm water(105°F to 115°F)

5-6 cups all-purposeflour

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

Dissolveyeast in warm water in warmed mixerbowl. Add lukewarm milk mixture and 4_ cupsflour. Attach bowl and dough hook to mixer. Turnto Speed 2 and mix about 1 minute.

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

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

Punch dough down and divide in half. Shape eachhalf into a loaf, as directed on page 46, and placein greased 8_x4_x2_-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).


Variations continued on next page,

47

Basic White Bread CONTINUED

VARIATIONS

Cinnamon Bread

Prepare dough, divide, and roll out each half to arectangle, as directed on page 46. Mix together_ 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 8_x4_x2_-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 Rolls

Increase yeast to 3 packages and sugar to _ cup.Mix and knead dough as directed for BasicWhiteBread on page 47. 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 about1 inch wide. Roll each strip tightly to form a coil,tucking ends underneath. Placeon 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).


48

Whole Grain Wheat Bread

cup plus 1tablespoon brownsugar

2 cups warm water(105°F to 115°F)

2 packages activedry yeast

5-6 cups whole wheatflour

cup powdered milk2 teaspoons salt

cup oil

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

Place 4 cups flour, powdered milk, _ cup brownsugar, and salt in mixer bowl. Attach bowl anddough hook to mixer. Turn to Speed 2 and mixabout 15 seconds. Continuing on Speed 2,gradually add yeast mixture and oil to flour mixtureand mix about 1_ minutes longer. Stop and scrapebowl, if necessary.

Continuing on Speed 2, add remaining flour, _ cupat a time, and mix about 2 minutes, or until doughclings to hook and cleans sides of bowl. Knead onSpeed 2 about 2 minutes longer.

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

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

Punch dough down and divide in half. Shape eachhalf into a loaf as directed on page 46. Place ingreased 8_x4_x2_-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 30 minutes longer.Remove from pans immediately and cool on wireracks.



49

French Bread


2_ cups warm water(105°F to 115°F)

1 tablespoon salt

1 tablespoon butter ormargarine, melted

7 cups J-purposeflour

2 tablespoonscornmeal

1 egg white1 tablespoon cold

water

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


Punch dough down and divide in half. Roll eachhalf into 12xl 5-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 minutes longer. Remove frombaking sheets immediately and cool on wire racks.



50

Honey Oatmeal Bread

1_ cups water

cup honey


5_-6_cups aft-purposeflour

1 cup quick cookingoats

2 teaspoons salt


2 eggs

1 egg white

1 tablespoon waterOatmeal

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

Place 5 cups flour, oats, salt, and yeast in mixerbowl. Attach bowl and dough hook to mixer. Turnto Speed 2 and mix about 15 seconds. Continuingon Speed 2, gradually add warm mixture to flourmixture and mix about 1 minute. Add eggs and mixabout 1 minute longer.



Punch dough down and divide in half. Shape eachhalf into a loaf as directed on page 46. Place ingreased 8_x4_x2_-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 40 minutes. Removefrom pans immediately and cool on wire racks.



51

Light Rye Bread

cup honey

cup light molasses

2 teaspoons salt


2 tablespoons carawayseed

1 cup boiling water


Y4 cup warm water(105C>Fto 115°F)

2 cups rye flour

3_-4 cups all-purposeflour

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

Dissolveyeast in warm water in warmed mixerbowl. Add lukewarm honey mixture, rye flour, and1 cup all-purpose flour. Attach bowl and doughhook to mixer. Turn to Speed 2 and mix about 1minute, or until well mixed. Stop and scrape bowl ifnecessary.

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


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

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



52

Dill Batter Bread


cup warm water(105°F to 115°F)

4 tablespoons honey,divided

2 cups large curdcottage cheese

2 tablespoons gratedfresh onion

4 tablespoons butteror margarine,softened

3 tablespoons dill seed3 teaspoons salt

teaspoon bakingsoda

2 eggs

I cup who/e wheatflour

3-3_ cups all-purposeflour

Dissolveyeast in warm water in warmed mixerbowl. Add 1 tablespoon honey and let stand5 minutes.

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-greased8_x4_x2_-inch baking pans or two well-greased1_- 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.



53

Vegetable Cheese Bread


1 cup warm water(105°F to 115°F)

2 cups whole wheatflour

3-3_ cups aft-purposeflour

2 tablespoons sugar2 teaspoons salt


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

cup chopped sun-dried tomatoes

2 teaspoons instantminced onion

2 teaspoons driedparsley leavescup shredded sharpCheddar cheese

Dissolveyeast in warm water in small bowl.Set aside.

Combine whole wheat flour, 2 cups all-purposeflour, sugar, and salt in mixer bowl. Attach bowland dough hook to mixer. Turn to Speed 2 and mixabout 30 seconds. Continuing on Speed 2,gradually add yeast mixture, butter, and warm milkto flour mixture and mix about 1_ minutes. Stopand scrape bowl. Add tomatoes, onion, parsley, andcheese. Turn to Speed 2 and mix about 30 seconds.Continuing on Speed 2, add remaining flour, _ cupat a time and mix about 2 minutes, or until doughclings to hook and cleans sides of bowl. Knead onSpeed 2 about 2 minutes longer.


Punch dough down and divide in half. Shape eachhalf into a loaf as directed on page 46. Place inwell-greased 8_x4_x2_-inch baking pans. Cover. Letrise in warm place, free from draft, 45 to60 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.)



54

Blueberry Oat Bread


1 cup rolled oats

1 cup sugar

1_ teaspoons bakingpowder

teaspoon bakingsoda

teaspoon salt

teaspoon allspice

cup low-fat milk


1 tablespoon gratedorange peel

2 eggs

1_ cups fresh orfrozen 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.



Basic Sweet Dough

cup low-fat milk

cup sugar

1_ teaspoons salt



cup warm water(105°F to 115°F)

3 eggs, roomtemperature

5_-6_cups all-purposeflour

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

Dissolveyeast in warm water in warmed mixerbowl. Add lukewarm milk mixture, eggs, and 5 cupsflour. Attach bowl and dough hook to mixer. Turnto Speed 2 and mix about 2 minutes.



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

55

Cinnamon Swirl Rounds


1 cup sugarcup butter ormargarine, softened

cup aft-purpose flour1_ tablespoons

cinnamon

cup choppedwalnuts or pecans

1 recipe Basic SweetDough (see page 55)

Place brown sugar, sugar, butter, flour, cinnamon,and walnuts in mixer bowl. Attach bowl and flatbeater to mixer. Turn to Speed 2 and mix about1 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 inbulk.

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

Caramel Glaze

cup evaporated milk

2 tablespoons brownsugar

1_ cups powderedsugar

1 teaspoon vanilla

To make Caramel Glaze, place evaporated milkand brown sugar in small saucepan. Cook overmedium heat until mixture begins to boil, stirringconstantly.

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)


56

Rapid Mix Cool Rise White Bread

6-7 cupsall-purposeflour

2 tablespoons sugar3_ teaspoons salt


cup butter ormargarine, softened

2 cupsverywarmwater (120"F to730°F)

Place 5_ cups flour, sugar, salt, yeast, and butter inmixer bowl. Attach bowl and dough hook to mixer.Turn to Speed 2 and mix about 20 seconds.Gradually add warm water and mix about1_ minutes longer.

Continuing on Speed 2, add remaining flour, 2 cupsat a time, and mix about 2 minutes, or until doughclings to hook and cleans sides of bowl. Knead onSpeed 2 about 2 minutes longer.

Cover dough with plastic wrap and a towel. Let rest20 minutes.

Divide dough in half. Shape each half into a loaf asdirected on page 46. Place in greased 8_x4_x2_ -inch baking pans. Brush each loaf with oil and coverloosely with plastic wrap. Refrigerate 2 to 12 hours.

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

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



57

Crusty Pizza Dough

1 package active dryyeast

1 cup warm water(105°F to 115°F)

teaspoon salt2 teaspoons olive oil

2_-37_cups all-purposeflour

1 tablespoon cornmeal

Dissolve yeast in warm water in warmed mixerbowl. Add salt, olive oil, and 2_ cups flour. Attachbowl and dough hook to mixer. Turn to Speed 2and mix about 1 minute.


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.

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

Yield: 4 servings (_ pizza per serving).


Banana Nut Bread

cup shortening

cup sugar2 eggs



teaspoon bakingsoda

teaspoon salt1 cup (2 medium)

mashed ripe bananacup choppedwalnuts 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 1_ 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 about15 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).


58

Baking Powder Biscuits



teaspoon saltcup shortening

cup low-fat milkMelted margarine orbutter, 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. Turn to Stir Speed and mix until doughstarts to cling to beater. Avoid overheating. Turndough onto lightly floured surface and knead about20 seconds, or until smooth. Pat or roll to _-inchthickness. Cut with floured 2-inch biscuit cutter.

Place on greased baking sheets and brush withmelted margarine, if desired. Bake at 450°F for12 to 15 minutes. Serve immediately.

Yield: 12 servings (1 biscuit per serving).


Bran Muffins

1 cup boiling water

1 cup wheat bran


cup sugar

cup shortening

2 eggs

2 cups buttermilk

1 teaspoon vanilla


2_ teaspoons bakingsoda


teaspoon salt

2 cups bran cerealflakes

Pour boiling water over bran in small bowl.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.Turn to Stir Speed and mix about 30 seconds. Stopand scrape bowl. Turn to Stir Speed and mix about30 seconds longer. Gradually turn to Speed 4 andbeat about 1 minute. Add moistened bran and brancereal flakes. Turn to Stir Speed and mix about30 seconds, or until ingredients are combined.

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. Servewarm.

Yield: 24 servings (1 muffin per serving).


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

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Sour Cream Coffee Cake


1_ teaspoons cinnamon


3 cups aft-purposeflour

1_ cups sugar



teaspoon salt


1 cup reduced-fat sourcream

1 teaspoon vanilla

3 eggs

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

Combine flour, sugar, baking powder, baking soda,and salt in mixer bowl. Add margarine, sour cream,and vanilla. Attach bowl and flat beater to mixer.Turn to Stir Speed and mix about 30 seconds, oruntil ingredients are combined. Stop and scrapebowl. Turn to Speed 4 and beat about 1_ 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 floured13xgx2-inch baking pan or 10-inch tube pan.Sprinkle with half of cinnamon-sugar mixture.Spread remaining batter in pan and top withremaining cinnamon-sugar mixture. Bake at 350°Ffor 50 to 60 minutes. Servewarm.

Yield: 16 servings.


Caramel Apple Kuchen

1 recipe Basic SweetDough (see page 55)

2 cups firmly packedbrown sugar

6 tablespoons aft-purpose flour

2 teaspoons cinnamon

6 tablespoonsmargarine or butter,softened

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

Divide dough in half. Presseach half into greased13x9x2-inch baking pan. Gently pressedges _ 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 margarine in mixer bowl. Attach bowl and flatbeater to mixer. Turn to Speed 2 and mix about1 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).


6O

Pancakes



1 teaspoon sugar

teaspoon salt

cup fat-free eggsubstitute or 2 eggs

1_ cups low-fat milk

3 tablespoonsshortening, melted

Combine flour, baking powder, sugar, and salt inmixer bowl. Add all remaining ingredients. Attachbowl and flat beater to mixer. Turn to Speed 4 andmix about 30 seconds, or until ingredients arecombined. Stop and scrape bowl. Turn to Speed 4and mix about 15 seconds, or until smooth.

Spray griddle or heavy skillet with no-stick cookingspray. Heat griddle to medium-high heat. Pourabout _Acup batter for each pancake onto griddle.Cook 1 to 2 minutes, or until bubbles form onsurface and edges become dry. Turn and cook 1 to2 minutes longer, or until golden brown onunderside.

Yield: 4 servings (2 pancakes per serving).


Crispy Waffles



2 tablespoons sugarteaspoon salt

2 eggs, separated1_ cups low-fat milk


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 _ cup batter for each waffleonto iron. Bake 3 to 5 minutes, or until goldenbrown.

Yield: 6 servings (1 waffle per serving).


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Attachments - For More information call 1-800-541-6390

Multi-Function Attachment Pack

Model FPPAKitchenAid has packaged its threemost popular attachments in onecarton. It includes a RotorSlicer/Shredder (RVSA),Food Grinder(FGA), and Fruit!Vegetable StrainerParts (FVSP).

Food Grinder

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

Fruit/Vegetable Strainer

Model FVSFGAMakes preparing jams, pur6es, saucesand baby foods quick and easy.

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Food Tray

Model FTHolds large quantities of food forquicker and easier juicing, pur6eingand grinding. For use with FGA.

Sausage Stuffer

Model SSA_" and _A"stuffing tubes makeBratwurst, Kielbasa, Italian or PolishSausage and breakfast links. For usewith FGA.

Rotor Slicer/Shredder

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

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Grain Mill

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

Can Opener

Model COOpens cans quickly, leavesedgessmooth and snag-free.

Pasta Roller Set

Model KPRAMakes lasagna noodles, fettuccini andlinguine fini. 3 piece set includesRoller, Fettuccine Cutter and LinguineFini Cutter.

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Citrus Juicer

Model JEJuices citrus fruits quickly andthoroughly, strains out pulp,

Pasta Maker

Model SNFGA5 plates make thin and thickspaghetti, flat noodles, macaroni, andlasagna. Comes with Food Grinder.

Water Jacket

Model K5AWJFill with ice, cold or hot water to keepcold mixtures cold, hot ones hot.

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

Pouring Shield

Model KPS2CLMinimizes splash-out when addinging redients.

Bowl Covers

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

Mixer Covers

Model K45CR(For 4_ quart mixers)Model K5CR(For 5 quart mixers)To protect mixers when not in use.Made of cotton and polyester, theyare machine washable.

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STAND MIXER - PartSelect · 2017. 10. 21. · Tilt-Head Models* Stand Mixer Features Motor Head...

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