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KitchenAid Professional 600

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1. N N margarine cup finely chopped onion clove garlic minced package 9 oz frozen chopped spinach thawed and squeezed dry package 8 oz light cream cheese cup roasted red peppers cup shredded Cheddar cheese Melt butter in 10 skillet over medium heat Add onion and garlic Cook and stir 2 to 3 minutes or until softened Add spinach Cook and stir 30 to 60 seconds or until warm Cool slightly Place cream cheese in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 mix about 30 seconds Add spinach mixture Continuing on Speed 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 Cheddar cheese Bake at 375 F for 5 to 8 minutes or until thoroughly heated and cheese is melted Serve warm Yield 12 servings 2 crostini per serving Per serving About 141 cal 6 g protein 16 g carb 6 g fat 12 mg chol 324 mg sodium Mushroom Onion Tartlets Pastry Crusts 4 oz light cream x N cheese tablespoons butter or margarine divided cup plus 1 teaspoon all purpose flour oz fresh mushrooms coarsely chopped cup chopped green onions Filling 1 xN N egg teaspoon dried thyme leaves cup shredded Swiss cheese To Make Pastry Crusts Place cream cheese and 2 tablespoons butter in mixer bowl Attach bowl and flat beater to mixer Turn to
2. package 8 oz light cream cheese cup reduced fat cottage cheese cup reduced calorie mayonnaise can 6 oz crabmeat flaked tablespoon lemon juice Place cream cheese cottage cheese and mayonnaise in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 6 and beat about 1 minute or until well blended Stop and scrape bowl Add all remaining ingredients Turn to Speed 6 and beat about 1 minute or until all ingredients are combined Refrigerate until well chilled Serve with assorted crackers or raw vegetables 3 tablespoons Yield 24 servings 2 tablespoons per serving chopped green onions Per serving About 42 cal 4g protein 1 g carb teaspoon garlic salt 3 g fat 12 mg chol 180 mg sodium 3 drops hot pepper sauce Creamy Pineapple Fruit Dip 4 ounces light cream Place cream cheese in mixer bowl Attach bowl cheese and flat beater to mixer Turn to Speed 2 and mix cup marshmallow about 30 seconds Stop and scrape bowl Add cream marshmallow cream pineapple and orange peel 1 can 8 oz crushed Turn to Speed 4 and beat about 30 seconds pineapple well Stop and scrape bowl Turn to Speed 4 and beat drained i about 30 seconds Refrigerate at least 2 hours 2 teaspoons grated orange peel Serve with sliced fresh fruit if desired Yield 12 servings 2 tablespoons per serving Per serving About 61 cal 1 g protein 11 g carb 2 g fat 3 mg chol 58 mg sodium SATEVLADIAA ANY SJJY
3. 2 1 1 cup evaporated milk tablespoons brown sugar cups powdered sugar teaspoon vanilla Place brown sugar sugar butter flour cinnamon and walnuts in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 1 minute Turn dough onto lightly floured surface Roll dough to 10 x 24 rectangle Spread sugar cinnamon mixture evenly on dough Roll dough tightly from long side to form 24 roll pinching seam together Cut into 24 slices 1 each Place 12 rolls each in two greased 13 x 9 x 2 baking pans Cover Let rise in warm place free from draft 45 to 60 minutes or until doubled in bulk Bake at 350 F for 20 to 25 minutes Remove from pans immediately Spoon Caramel Glaze over warm rolls Place evaporated milk and brown sugar in small saucepan Cook over medium heat until mixture begins to boil stirring constantly Place milk mixture powdered sugar and vanilla in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 4 and beat about 2 minutes or until creamy Yield 24 servings 1 roll per serving Per serving About 338 cal 6 g protein 57 g carb 10 g fat 28 mg chol 219 mg sodium 68 Rapid Mix Cool Rise White Bread 6 7 3h N N cups all purpose flour tablespoons sugar teaspoons salt packages active dry yeast cup butter or margarine softened cups very warm water 120 F to 130 F vegetable oil Place 5 cups flour sugar sa
4. 74 Raisin Bran Muffins 2h 2h cup boiling water cup wheat bran cup raisins cup brown sugar cup sugar cup shortening eggs cups buttermilk teaspoons vanilla cups all purpose flour teaspoons baking soda teaspoon baking powder teaspoon salt cups bran cereal flakes Pour boiling water over bran in medium bowl Add raisins Set aside Place brown sugar sugar and shortening in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 4 and beat about 1 minute Add eggs Turn to Speed 4 and beat about 30 seconds Add buttermilk and vanilla Turn to STIR Speed and mix about 30 seconds Stop and scrape bowl Add flour baking soda baking powder and salt Continuing on STIR Speed mix about 30 seconds Stop and scrape bowl Continuing on STIR Speed mix about 30 seconds longer Gradually turn to Speed 4 and beat about 1 minute Add bran raisin mixture and bran cereal flakes Turn to STIR Speed and mix about 30 seconds or until ingredients are combined Spoon batter into greased or paper lined muffin pans Bake at 400 F for 20 minutes or until toothpick inserted in center comes out clean Remove from pans immediately Serve warm Yield 24 servings 1 muffin per serving Per servings About 185 cal 3 g protein 33 g carb 5 g fat 18 mg chol 261 mg sodium Tip Batter can be refrigerated in tightly covered container up to 1 week 79 Pepper Cheese Muffins cup buttermilk
5. Yield 12 to 16 servings Per serving About 272 cal 4 g protein 42 g carb 10 g fat 37 mg chol 175 mg sodium Easy White Cake 2 cups all purpose Combine dry ingredients in mixer bowl Add flour shortening milk and vanilla Attach bowl and 1 cups sugar flat beater to mixer Turn to Speed 2 and mix 3 teaspoons baking about 1 minute Stop and scrape bowl Add egg powder whites Turn to Speed 6 and beat about teaspoon salt 1 minute or until smooth and fluffy SP A Pour batter into two greased and floured 8 or 1 ad ies aii 9 round baking pans Bake at 350 F for epee Vama 30 to 35 minutes or until toothpick inserted in 4 egg whites center comes out clean Cool 10 minutes Remove from pans Cool completely on wire rack Frost if desired Yield 12 to 16 servings Per serving About 267 cal 4 g protein 42 g carb 9 g fat 2 mg chol 183 mg sodium 27 SONILSOYA ANY SIIVD Caramel Walnut Banana Torte Toppi 1 2h 1h ng cup firmly packed brown sugar cup butter or margarine cup whipping cream cup chopped walnuts cups sugar cup butter or margarine softened cup 2 medium mashed ripe banana teaspoon vanilla eggs cups all purpose flour teaspoons baking powder teaspoon baking soda teaspoon salt cup buttermilk Filling cup sugar tablespoons all purpose flour teaspoon salt cup low fat milk egg beaten teaspoon vanilla tablespoons butter or margarine medium banana
6. Add marshmallows Stir until marshmallows melt and mixture is smooth Place powdered sugar in mixer bowl Add brown sugar mixture and vanilla Attach bowl and flat 2 cups powdered aay beater to mixer Turn to STIR Speed and mix teaspoon vanilla about 30 seconds Turn to Speed 4 and beat about 1 minute or until smooth and creamy Spread on cake while warm Yield 12 to 16 servings frosting for 2 layer or 13 x 9 x 2 cake Per serving About 228 cal 0 g protein 41 g carb 7 g fat 0 mg chol 98 mg sodium Fluffy Frosting 1 4 cups sugar Place sugar cream of tartar salt water and corn teaspoon cream of syrup in saucepan Cook and stir over medium tartar heat until sugar is completely dissolved forming 6 teaspoon salt a syrup 4 a water ligh Place egg whites in mixer bowl Attach bowl and 14 mis ele gnt wire whip to mixer Turn to Speed 10 and whip 2 eog ae about 45 seconds or until whites begin to hold te Teaspoons vanill shape Continuing on Speed 10 slowly pour hot syrup into egg whites in a fine stream and whip 1 to 1 minutes Add vanilla and whip about 5 minutes longer or until frosting loses its gloss and stands in stiff peaks Frost cake immediately Yield 12 to 16 servings frosting for 2 layer or 13 x 9 x 2 cake Per serving About 109 cal 1 g protein 27 g carb 0 g fat O mg chol 101 mg sodium 38 Buttercream Frosting XN N ASNS cup butter or margarine softened cup whippi
7. Stiff and Dry Sharp stiff peaks form when wire whip is removed Whites are speckled and dull in appearance Pour cold whipping cream into chilled bowl Attach bowl and wire whip To avoid splashing gradually turn to designated speed and whip to desired stage See chart below AMOUNT SPEED cup 50 mL GRADUALLY to 10 cup 125 mL GRADUALLY to 10 1 cup 250 mL GRADUALLY to 8 1 pint 500 mL GRADUALLY to 8 Whipping Stages Watch cream closely during whipping Because your KitchenAid stand mixer whips so quickly there are just a few seconds between whipping stages Look for these characteristics Begins to Thicken Cream is thick and custard like Holds its Shape Cream forms soft peaks when wire whip is removed Can be folded into other ingredients when making desserts and sauces Stiff Cream stands in stiff sharp peaks when wire whip is removed Use for topping on cakes or desserts or filling for cream puffs Attachments and Accessories General Information KitchenAid Attachments are designed to assure long life The attachment power shaft and hub socket are of a square design to eliminate any possibility of slipping during the transmission of power to the attachment The hub and shaft housing are tapered to assure a snug fit even after prolonged use and wear KitchenAid Attachments require no extra power unit to operate them the power unit is built in See the Use and Care
8. about 1 hour or until doubled in bulk With sharp knife make 4 diagonal cuts on top of each loaf Bake at 450 F for 25 minutes Remove from oven Beat egg white and water together with a fork Brush each loaf with egg mixture Return to oven and bake 5 to 10 minutes longer Remove from baking sheets immediately and cool on wire racks Yield 30 servings 15 slices per loaf Per serving About 114 cal 3 g protein 23 g carb 1 g fat O mg chol 221 mg sodium 61 Honey Oatmeal Bread 1 RR cups water cup honey cup butter or margarine 5 4 6 cups all purpose 1 ana flour cup quick cooking oats teaspoons salt packages active dry yeast eggs egg white tablespoon water Oatmeal Place water honey and butter in small saucepan Heat over low heat until mixture is very warm 120 F to 130 F First place oats then 5 cups flour salt and yeast in mixer bowl Attach bowl and PowerKnead Spiral Dough Hook to mixer Turn to Speed 2 and mix about 15 seconds Continuing on Speed 2 gradually add warm mixture to flour mixture and mix about 1 minute Add eggs and mix about 1 minute longer Continuing on Speed 2 add remaining flour cup at a time and mix about 2 minutes or until dough starts to clean sides of bowl Knead on Speed 2 about 2 minutes longer Place dough in greased bowl turning to grease top Cover Let rise in warm place free from draft about 1 hour or until doubled
9. cup butter or margarine melted eggs cups all purpose flour oz 1 cup shredded pepper cheese tablespoon sugar teaspoons baking powder teaspoon chopped parsley teaspoon baking soda teaspoon salt teaspoon coarsely ground black pepper Place buttermilk butter and eggs in bowl Attach bowl and flat beater to mixer Turn to Speed 4 and beat 1 minute Stop and scrape bowl Combine flour cheese sugar baking powder parsley baking soda salt and pepper Turn to STIR Speed and add flour mixture mixing just until moistened about 30 seconds Do not overbeat Fill greased regular muffin pans two thirds full Bake at 400 F for 15 to 20 minutes Serve warm Yield 12 servings 12 muffins Tip Recipe will make 24 miniature muffins to serve as an appetizer Per serving About 90 cal 3 g protein 9 g carb 5 g fat 29 mg chol 145 mg sodium VARIATION Muffins for a Party Double all ingredients and prepare in 6 qt mixer bowl In first paragraph change Speed 4 to Speed 2 Yield 24 servings 24 muffins 76 Sour Cream Coffee Cake N 1 1 cup firmly packed brown sugar teaspoons cinnamon cup chopped walnuts or pecans cups all purpose flour cups granulated sugar teaspoons baking powder teaspoon baking soda teaspoon salt cup butter or margarine softened cup reduced fat sour cream teaspoon vanilla eggs Combine brown sugar cinnamon and walnuts in
10. or electrical shock Troubleshooting Problems Please read the following before calling your service center 1 The stand mixer may warm up during use Under heavy loads with extended mixing time periods you may not be able to comfortably touch the top of the stand mixer This is normal 2 The stand mixer may emit a pungent odor especially when new This is common with electric motors 3 If the flat beater hits the bowl stop the stand mixer See the Beater to Bowl Clearance section Keep a copy of the sales receipt showing the date of purchase Proof of purchase will assure you of in warranty service If your stand mixer should malfunction or fail to operate please check the following Is the stand mixer plugged in Is the fuse in the circuit to the stand mixer in working order If you have a circuit breaker box be sure the circuit is closed Turn the stand mixer off for 10 15 seconds then turn it back on If the mixer still does not start allow it to cool for 30 minutes before turning it back on If the problem is not due to one of the above items see the Arranging for Service section Do not return the stand mixer to the retailer as they do not provide service Bowl Lift Stand Mixer Features Motor Head Attachment Hub See the Attachments and Accessories section Speed Attachment Control Knob Knob Bowl Lift Handle not shown Bowl
11. slowly add yeast mixture and cold water mixing about 30 seconds If dough is sticky add remaining cup flour Knead on Speed 2 about 3 minutes or until dough is smooth and elastic Place dough in greased bowl turning to grease top Cover Let rise in warm place free from draft 1 to 2 hours or until doubled in size On lightly floured surface punch dough down several times to remove all air bubbles Divide dough in half Shape each half into a 12 long loaf Place each loaf on greased baking sheet or in greased baguette pans With sharp knife make 3 to 4 shallow diagonal slices in top of dough Beat egg and 1 teaspoon water together with a fork Brush each baguette with egg mixture Cover with greased plastic wrap Let rise in warm place free from draft about 1 to 1 hours or until doubled in bulk Brush top of each baguette again with egg mixture Bake at 450 F for 15 to 18 minutes or until deep golden brown Remove from pans and cool on wire racks Yield 36 servings 18 slices per loaf Tip Freeze up to 2 weeks Thaw at room temperature Wrap loosely with foil Heat at 375 F for 10 to 15 minutes Per serving About 45 cal 1 g protein 9 g carb 0 g fat 6 mg chol 62 mg sodium 71 Herb Pull Apart Rolls package active dry yeast cup warm water 105 F to 115 F cup butter or margarine melted cups all purpose flour tablespoons sugar teaspoons salt teaspoon thyme teaspoon oregano te
12. 6 qt mixer bowl Yield 16 servings four 8 or 9 crusts 50 Lemony Light Cheesecake Crust 15 reduced fat creme filled chocolate sandwich cookies finely crushed about 14 cups crumbs tablespoons butter or margarine melted Filling 3 packages 8 oz eS each light cream cheese cup sugar tablespoon all purpose flour eggs cup lemon juice teaspoon grated lemon peel Spray bottom and sides of 9 springform pan with no stick cooking spray To Make Crust Combine cookie crumbs and butter in medium bowl mix well Press mixture firmly into bottom of springform pan Chill while making Filling To Make Filling Place cream cheese sugar and flour in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 30 seconds Stop and scrape bowl Turn to Speed 2 and mix about 30 seconds longer Stop and scrape bowl Add eggs lemon juice and lemon peel Turn to STIR Speed and mix about 30 seconds Stop and scrape bowl Turn to Speed 2 and mix 15 to 30 seconds longer just until blended Do not overbeat Pour Filling into Crust Place top oven rack in center of oven Place pan of hot water on bottom rack of oven Place cheesecake on rack in center of oven Bake at 325 F for 50 to 60 minutes or until cheesecake is set when pan is jiggled slightly Do not overbake Turn off oven open oven door Let cheesecake stand in oven 30 minutes Remove from oven Cool completely
13. Cook and stir about 2 minutes or until vegetables are tender Set aside Place eggs milk parsley salt and hot pepper sauce in 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 with vegetables Pour egg mixture over vegetables Top with remaining cheese Bake at 350 F for 30 to 35 minutes or until knife inserted in center comes out clean Let stand about 5 minutes before serving Yield 8 servings Per serving filling and crust About 264 cal 12 g protein 17 g carb 16 g fat 172 mg chol 561 mg sodium 24 Mexican Meat Loaf N sns N cup salsa divided cups soft bread crumbs small onion chopped egg tablespoon Worcestershire sauce teaspoon dried thyme teaspoon garlic salt teaspoon pepper pound lean ground beef pound ground turkey Place cup salsa bread crumbs onion egg Worcestershire sauce thyme garlic salt and pepper in mixer bowl Attach bowl and flat beater to mixer Turn to STIR Speed mix about 30 seconds Add beef and turkey Continuing on STIR Speed mix about 45 seconds or until blended Divide mixture into 3 equal parts Shape each part into a loaf about 6 x 3 x 12 Place loaves on rack in shallow baking pan Spoon remaining salsa on tops of loaves Bake at 350 F for 40 to 45 minutes or until no longer pink in center Yield 6 servings 2 servings per loaf Pe
14. Height Adjustment Screw Beater Shaft Bowl Locating Pins Bowl Support Wire Whip y Flat Beater PowerKnead Spiral Dough Hook Stainless Steel Bowl Handle Assembling Your Bowl Lift Mixer A WARNING y Electrical Shock Hazard Plug into a grounded 3 prong outlet Do not remove ground prong Do not use an adapter Do not use an extension cord Failure to follow these instructions can result in death fire or electrical shock To Attach Bowl 1 Be sure speed control is OFF and stand mixer is unplu 2 Place bowl lift handle in down ponon 3 Fit bowl supports over locating ins 4 Press down on back of bowl until bowl pin snaps into spring latch Raise bowl before mixing Plug into a grounded 3 prong outlet oul Raise To Raise Bowl 1 Rotate handle to straight up aa 2 Bowl must always be in raised locked position when mixing To Lower Bowl 1 Rotate handle back and down To Remove Bowl 1 Be sure speed control is OFF and stand mixer is unplugged 2 Place bowl lift handle in down position 3 Remove flat beater wire whip or spiral dough hook 4 Grasp bowl handle and lift straight up and off locating pins To Attach Flat Beater Wire Whip or PowerKnead Spiral Dough Hook 1 Slide speed control to OFF and unplug 2 Slip flat beater on beater shaft a Pin 3 Turn beater to right hooking beater over the pin o
15. Yellow Cake and Easy White Cake included in this book This method calls for combining dry ingredients with most or all liquid ingredients in one step More elaborate cakes such as Caramel Walnut Banana Torte should be prepared using the traditional cake mixing method With this method sugar and the shortening butter or margarine are thoroughly mixed creamed before other ingredients are added For all cakes mixing times may change because your KitchenAid stand mixer works more quickly than other mixers In general mixing a cake with the KitchenAid stand mixer will take about half the time called for in most cake recipes To help determine the ideal mixing time observe the batter or dough and mix only until it has the desired appearance described in your recipe such as smooth and creamy To select the best mixing speeds use the Speed Control Guide section Adding Ingredients Always add ingredients as close to side of bowl as possible not directly into moving beater The Pouring Shield can be used to simplify adding ingredients NOTE If ingredients in very bottom of bowl are not thoroughly mixed then the beater is not far enough into the bowl See the Beater to Bowl Clearance section Cake Mixes When preparing packaged cake mixes use Speed 2 for low speed Speed 4 for medium speed and Speed 6 for high speed For best results mix for the time stated on the package directions A
16. a full rolling boil Reduce heat and quickly stir in flour mixing vigorously until mixture leaves sides of pan in a ball Place flour mixture in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and add eggs one at a time mixing about 30 seconds after each addition Stop and scrape bowl Turn to Speed 4 and beat about 15 seconds Add cheese Turn to STIR Speed and mix about 10 seconds Pour hot filling into 2 qt casserole dish sprayed with no stick cooking spray Spoon pastry into 4 mounds on top of chicken mixture Bake at 400 F for 35 to 45 minutes or until pastry is puffed and browned and filling is bubbly Yield 4 servings Per serving About 507 cal 39 g protein 24 g carb 28 g fat 240 mg chol 706 mg sodium 26 Quick Yellow Cake 2h cups all purpose flour cups sugar Combine dry ingredients in mixer bowl Add shortening milk and vanilla Attach bowl and flat beater to mixer Turn to Speed 2 and mix 3 teaspoons baking about 1 minute Stop and scrape bowl Add powder eggs Continuing on Speed 2 mix about teaspoon salt 30 seconds Stop and scrape bowl Turn to cup shortening Speed 6 and beat about 1 minute cup OW ret eA Pour batter into two greased and floured 8 or teaspoon Vania 9 round baking pans Bake at 350 F for 2 eggs 30 to 35 minutes or until toothpick inserted in center comes out clean Cool 10 minutes Remove from pans Cool completely on wire rack Frost if desired
17. eteeeeeetnaeeeetaaaee 7 Troubleshooting ProbleMs c cccccceccceeeee ctr eset estes ee eeeeeeeeeteeeeeniaaeeee 7 About Your Mixer Bowl Lift Stand Mixer Features cc cccccceseeeeeeecereeecneeseeeeseeeeeseeeeseeeeeneees 8 Assembling Your Bowl Lift Mixer cccccccceceeececeeeeeeeeeeceeeceeeeeseeseeeeeenaeeees 9 Using the Pouring Shieldin a eieaa aaRS 10 Using Your KitchenAid Attachment sisisrisnesinsisusiiiisiriisuiussiriristindiss 11 Ware a ea as wees tes ce es E vig eats seed avs reeseca E E 11 Mixer SQ E E E E da Meee tee iin T eae 11 Car and Cleaning ciitievesccvatelien AtelAdie hits cde eeaieietivnim alec 12 Beater to Bowl Clearance ccccccceeeeeeceteeeeeecceeeeeeceeeseeneeeeeseeeeeesiaeeesniaaaees 12 Speed Control Guide 10 Speed MIxers ceceeccteeeeeeteeeeeeeeeeeeeeeneeeeenaes 13 MIXIAG TADS E EENAA A E A E EN 14 olo Ma E E T T 15 Whipped Crea Men nuas assant geniai i eea i a EA 15 Attachments and Accessories General INStructions secen 16 Appetizers Entrees and Vegetables ccccecceeceeeeeeeeeeeeseeeeeeeeseeeessaaeees 17 Cakes and FrostingSiisii 2 idisidiiei Kieadiadee vines ade ed id eet 27 Cookies Bars ANd Candies cccccccscceeecccsceeeecesuuececeeeaeeuseueaeeseeeueaueeeeuaeuaes 40 Pies and Dessel tSiria a aaar aa a eara aT i 50 Yeast Breads and Quick Breads ccccccccccccceceeeeesececceceeeecueeeeeeseeeeeeeeeananenes 55 General Instructions for Mixing and Kneadi
18. in bulk Punch dough down and divide in half See the Shaping a Loaf section Place in greased 84x 44x 2 baking pans Cover Let rise in warm place free from draft about 1 hour or until doubled in bulk Beat egg white and water together with a fork Brush tops of loaves with mixture Sprinkle with oatmeal Bake at 375 F for 30 to 40 minutes Remove from pans immediately and cool on wire racks Yield 32 servings 16 slices per loaf Per serving About 134 cal 4 g protein 24 g carb 3 g fat 13 mg chol 162 mg sodium 62 Light Rye Bread N th D N hh D 3 4 cup honey cup light molasses teaspoons salt tablespoons butter or margarine tablespoons caraway seed cup boiling water packages active dry yeast cup warm water 105 F to 115 F cups rye flour cups all purpose flour Place honey molasses salt butter caraway seed and boiling water in small bowl Stir until honey dissolves Cool to lukewarm Dissolve yeast in warm water in warmed mixer bowl Add lukewarm honey mixture rye flour and 1 cup all purpose flour Attach bowl and PowerKnead Spiral Dough Hook to mixer Turn to Speed 2 and mix about 1 minute or until well mixed Stop and scrape bowl if necessary Continuing on Speed 2 add remaining all purpose flour 4 cup at a time and mix about 2 minutes or until dough starts to clean sides of bowl Knead on Speed 2 about 2 minutes longer Place dough in grea
19. mix about 30 seconds Stop mixer and scrape bowl Add chocolate chips Turn to STIR Speed and mix about 15 seconds Drop by rounded teaspoonfuls onto greased baking sheets about 2 apart Bake at 375 F for 10 to 12 minutes Remove from baking sheets immediately and cool on wire racks Yield 54 servings 1 cookie per serving Per serving About 117 cal 1 g protein 17 g carb 5 g fat 8 mg chol 106 mg sodium VARIATIONS Macadamia Chocolate Chunk Cookies Decrease granulated sugar to cup Decrease flour to 2 cups Add cup unsweetened cocoa powder with the flour Follow mixing directions above Omit chocolate chips Turn to STIR Speed Add 1 package 8 oz semisweet baking chocolate cut into small chunks and 1 jar 3 0z macadamia nuts coarsely chopped Mix just until blended Bake at 325 F for 12 to 13 minutes or until edges are set Do not overbake Cool on baking sheet about 1 minute Cool completely on wire racks Yield 48 servings 1 cookie per serving Per serving About 125 cal 2 g protein 16 g carb 7 g fat 9 mg chol 107 mg sodium Cookies for the Freezer Double the ingredients and prepare in 6 qt mixer bowl Enjoy some now and freeze the rest Yield 108 servings for Chocolate Chip cookies or 96 servings for Macadamia Chocolate Chunk Cookies 1 cookie per serving 43 Peanut Butter Cookies cup peanut butter cup butter or margarine softened cup granulated sugar cup brown su
20. parts Keep hands hair clothing as well as spatulas and other utensils away from beater cunng oper tien to reduce the risk of injury to persons and or damage fo the stand mixer 6 Do not operate stand mixer with a damaged cord or plug or after the stand mixer malfunctions or is dropped or damaged in any manner Return appliance to the nearest authorized service center for examination repair or electrical or mechanical adjustment Call the KitchenAid Customer Satisfaction Center at 1 800 541 6390 for more information 7 The use of attachments not recommended or sold by KitchenAid may cause fire electrical shock or injury 8 Do not use the stand mixer outdoors 9 Do not let the cord hang over edge of table or counter 10 Remove flat beater wire whip or dough hook from stand mixer before washing SAVE THESE INSTRUCTIONS THIS PRODUCT IS DESIGNED FOR HOUSEHOLD 4 KitchenAid Stand Mixer Warranty for the 50 United States and District of Columbia This warranty extends to the purchaser and any succeeding owner for stand mixers operated in the 50 United States and District of Columbia Length of KitchenAid Will Pay KitchenAid Will Not Warranty For Your Choice of Pay For One Year Full A Repairs when stand Warranty from date of purchase Hassle Free Replacement of your stand mixer See inside front cover for details on how to arrange for service or call the Customer Satisfaction Center toll free a
21. small bowl Set aside Combine flour granulated sugar baking powder baking soda and salt in mixer bowl Add butter sour cream and vanilla Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 45 seconds or until ingredients are combined Stop and scrape bowl 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 Turn to Speed 2 and mix about 30 seconds Spread half of batter in greased and floured 13 x 9 x 2 baking pan or 10 tube pan Sprinkle with half of cinnamon sugar mixture Spread remaining batter in pan and top with remaining cinnamon sugar mixture Bake at 350 F for 40 to 50 minutes 13 x 9 x 2 pan or 50 to 60 minutes 10 tube pan Serve warm Yield 16 servings Per serving About 362 cal 6 g protein 47 g carb 17 g fat 44 mg chol 349 mg sodium VARIATION Coffee Cake for a Crowd Double the ingredients and prepare in 6 qt mixer bowl Yield 32 servings 16 servings per cake 77 Caramel Apple Kuchen recipe Basic Sweet Dough Divide dough in half Press each half into greased 13 x 9 x 2 baking pan Gently press edges up 2 cups firmly packed sides 6 te ese I Cover Let rise in warm place free from draft poons a purpose flour 45 to 60 minutes or until doubled in bulk 2 teaspoons Meanwhile place brown sugar flour cinnamon cinnamon and butter in
22. with fork until slightly foamy Brush dough with egg whites using only as much as needed to cover lightly Sprinkle with chopped walnuts Bake at 375 F for 20 to 25 minutes Cut into bars while warm Cool on wire rack Yield 30 servings 1 bar per serving Per serving About 139 cal 2 g protein 14 g carb 8 g fat 17 mg chol 114 mg sodium 44 Lemon Cream Cheese Bars Crust 2 1 cups all purpose flour cup powdered sugar cup 2 sticks chilled butter cut into chunks Cream Cheese Filling 1 package 8 oz light NN cream cheese cup powdered sugar tablespoons flour eggs teaspoon vanilla Lemon Filling 4 eggs 2 VF N cups granulated sugar cup all purpose flour teaspoon grated lemon peel cup lemon juice Powdered sugar if desired Place Crust ingredients in mixer bowl Attach bowl and flat beater to mixer Turn to STIR Speed and mix about 1 minute or until well blended and mixture starts to stick together Press into ungreased 15 x 10 x 1 baking pan Bake at 350 F for 14 to 16 minutes or until set NOTE Check crust after 10 minutes and prick with fork if it puffs up during baking Remove from oven Meanwhile clean mixer bowl and beater Place Cream Cheese Filling ingredients in mixer bowl Attach bowl and flat beater to mixer Turn to STIR Speed and mix about 30 seconds Turn to Speed 4 and beat about 2 minutes or until smooth and creamy Pour over par
23. BOWL LIFT STAND MIXER INSTRUCTIONS AND RECIPES 1 800 541 6390 Details Inside KitchenAid 9708307C FOR THE WAY IT S MADE Hassle Free Replacement Warranty We re so confident the quality of our products meets the exacting standards of KitchenAid that if your stand mixer should fail within the first year of ownership KitchenAid will arrange to deliver an identical or comparable replacement to your door free of charge and arrange to have your failed stand mixer returned to us Your replacement stand mixer will also be covered by our one year full warranty Please follow these instructions to receive this quality service Proof of Purchase and If you reside in the 50 United States and your KitchenAid stand mixer should fail within the first year of ownership simply call our toll free Customer Satisfaction Center at 1 800 541 6390 8 a m to 8 p m Monday through Friday 10 a m to 5 p m Saturday Eastern Time Give the consultant your complete shipping address No P O Box Numbers please When you receive your replacement stand mixer use the carton and packing materials to pack up your failed stand mixer In the carton include your name and address on a sheet of paper along with a copy of the proof of purchase register receipt credit card charge slip etc For a detailed explanation of warranty terms and conditions including how to arrange for service outside the United St
24. Guide that came with your stand mixer attachments for speed settings and operating time Attachment Knob Attachment Power Shaftt Hinged Hub Cover a ___ Attachment Housing Attachment J i Hub Socket Notch Pin tNot part OF mixer o Attachment Shaft Housing General Instructions To Attach 1 Turn stand mixer off and unplug 2 Loosen attachment knob by turning it counterclockwise 3 Flip up hinged hub cover 4 Insert attachment shaft housing into attachment hub making certain that attachment power shaft fits into square attachment hub socket It may be necessary to rotate attachment back and forth When attachment is in proper position the pin on the attachment will fit into the notch on the hub rim 5 Tighten attachment knob by turning clockwise until attachment is completely secured to stand mixer A WARNING 4 Electrical Shock Hazard Plug into a grounded 3 prong outlet Do not remove ground prong Do not use an adapter Do not use an extension cord Failure to follow these instructions can result in death fire or electrical shock 6 Plug into a grounded 3 prong outlet 16 To Remove 1 Turn stand mixer off and 2 unplug Loosen attachment knob by turning it counterclockwise Rotate attachment slightly back and forth while pulling out 3 Replace attachment hub cover Tighten attachment knob by turning it clockwise Crabmeat Dip N
25. LNI SYIZILIddY Layered Mexican Dip N SX N a N package 8 oz light cream cheese cup shredded hot pepper Monterey Jack cheese cup bean or black bean dip cup thick and chunky salsa cup chopped green onions cup sliced pitted ripe olives Place cream cheese in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 30 seconds Stop and scrape bowl Add Monterey Jack cheese Turn to Speed 2 and mix about 30 seconds Spread cheese mixture on 10 serving plate to within 1 or 2 of edge Spread bean dip over cheese Spread salsa over bean dip Top with onions and olives Refrigerate until ready to serve Serve with tortilla chips if desired Yield 12 servings 4 cup per serving Per serving About 70 cal 4 g protein 3 g carb 5 g fat 12 mg chol 265 mg sodium Fiesta Cheesecake Appetizer packages 8 oz each light cream cheese softened package 1 25 oz taco seasoning mix eggs cups shredded Marble Jack cheese can 4 oz green chilies cup light sour cream cup salsa Place cream cheese and taco seasoning mix in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 6 and beat about 1 minutes or until fluffy Stop and scrape bowl Turn to Speed 4 and add eggs one at a time beating about 15 seconds after each addition Stop and scrape bowl Add cheese and green chilies Turn to STIR Speed and mix 15 seconds Pour mixtur
26. Speed 4 and beat about 1 minute Stop and scrape bowl Add cup flour Turn to Speed 2 and mix about 1 minute or until well blended Form mixture into a ball Wrap in waxed paper and chill 1 hour Clean mixer bowl and beater To Make Filling Melt remaining 1 tablespoon butter in 10 skillet over medium heat Add mushrooms and onions Cook and stir until tender Remove from heat Cool slightly Divide chilled dough into 24 pieces Press each piece into miniature muffin cup greased if desired For filling place egg remaining 1 teaspoon flour and thyme in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 6 and beat about 30 seconds Stir in cheese and cooled mushroom mixture Spoon into pastry lined muffin cups Bake at 375 F for 15 to 20 minutes or until egg mixture is puffed and golden brown Serve warm Yield 12 servings 2 tartlets per serving Per serving About 98 cal 4 g protein 8 g carb 6 g fat 33 mg chol 83 mg sodium 20 Sweet Potato Puff N N medium sweet potatoes cooked and peeled cup low fat milk cup sugar eggs tablespoons butter or margarine teaspoon nutmeg teaspoon cinnamon Crunchy Praline Toppi 2 eS N ng tablespoons butter or margarine melted cup corn flakes cup chopped walnuts or pecans cup firmly packed brown sugar Place potatoes in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 30 seconds Add milk
27. Turn to Speed 2 and mix about 30 seconds Continuing on Speed 2 gradually add yeast mixture softened butter and warm milk to flour mixture and mix about 1 minutes Stop and scrape bowl Add tomatoes onion parsley and cheese Turn to Speed 2 and mix about 30 seconds Continuing on Speed 2 add remaining flour cup at a time and mix about 2 minutes or until dough starts to clean sides of bowl Knead on Speed 2 about 2 minutes longer Place dough in greased bowl turning to grease top Cover Let rise in warm place free from draft about 1 hour or until doubled in bulk Punch dough down and divide in half Shape each half into a loaf as directed in the Shaping a Loaf section Place in well greased 8 x 44x 2 baking pans Cover Let rise in warm place free from draft 45 to 60 minutes or until doubled in bulk Bake at 375 F for 40 minutes Remove from pans immediately and cool on wire rack NOTE Loaves may need to be released by running a knife around edges of pans Yield 32 servings 16 slices per loaf Per serving About 99 cal 3 g protein 18 g carb 2 g fat 2 mg chol 160 mg sodium 65 Blueberry Oat Bread ss 1 wR N S 3 N S 1 4 cups all purpose flour cup rolled oats cup sugar teaspoons baking powder teaspoon baking soda teaspoon salt teaspoon allspice cup low fat milk cup butter or margarine melted tablespoon grated orange peel eggs cups fresh
28. adding ingredients Model KN256PS fits all 6 qt and KV 5 qt bowl lift models Minimizes splash out when adding ingredients MA KitchenAid FOR THE WAY IT S MADE Registered trademark Trademark the shape of the mixer is a registered trademark of KitchenAid U S A 9708307C 2010 All rights reserved Printed in U S A 2 10
29. apart Cloverleafs Divide dough into 24 equal pieces Form each piece into a ball and place in greased muffin pan With scissors cut each ball in half then quarters Yield 24 servings 1 roll per serving Per serving About 130 cal 4 g protein 25 g carb 2 g fat 0 mg chol 198 mg sodium 59 Whole Grain Wheat Bread cup plus 1 tablespoon brown sugar cups warm water 105 F to 115 F packages active dry yeast cups whole wheat flour cup powdered milk teaspoons salt cup oil Dissolve 1 tablespoon brown sugar in warm water in small bowl Add yeast and let mixture stand Place 4 cups flour powdered milk 4 cup brown sugar and salt in mixer bowl Attach bowl and PowerKnead Spiral Dough Hook to mixer Turn to Speed 2 and mix about 15 seconds Continuing on Speed 2 gradually add yeast mixture and oil to flour mixture and mix about 1 minutes longer Stop and scrape bowl if necessary Continuing on Speed 2 add remaining flour cup at a time and mix about 2 minutes or until dough starts to clean sides of bowl Knead on Speed 2 about 2 minutes longer NOTE Dough may not form a ball on hook However as long as hook comes in contact with dough kneading will be accomplished Do not add more than the maximum amount of flour specified or a dry loaf will result Place dough in greased bowl turning to grease top Cover Let rise in warm place free from draft about 1 hour or until doubled in bu
30. aspoon dill Dissolve yeast in warm water in warmed mixer bowl Add cup butter 2 cups flour sugar salt thyme oregano and dill Attach bowl and PowerKnead Spiral Dough Hook to mixer Turn to Speed 2 and mix for 1 minute or until well blended Continuing on Speed 2 add remaining flour cup at a time and mix about 2 minutes or until dough starts to clean sides of bowl Knead on Speed 2 about 2 minutes longer or until dough is smooth and elastic Place dough in greased bowl turning to grease top Cover Let rise in warm place free from draft about 1 hour or until doubled in bulk Punch dough down Roll dough into a 12 x 9 x 1 rectangle Brush with remaining butter Slice dough into six 1 x 12 strips Stack strips then cut into twelve 1 pieces Place pieces cut side up in greased muffin pans Cover Let rise in warm place free from draft about 45 minutes or until doubled in bulk Bake at 400 F for 15 to 20 minutes Remove from pans immediately and cool on wire racks Yield 12 servings 12 rolls Per serving About 149 cal 3 g protein 17 g carb 8 g fat 20 mg chol 292 mg sodium 72 Banana Nut Bread N cup shortening cup sugar eggs cups all purpose flour teaspoon baking powder teaspoon baking soda teaspoon salt cup 2 medium mashed ripe banana cup chopped walnuts or pecans Place shortening and sugar in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 6 an
31. aten teaspoon vanilla teaspoons grated lemon rind egg whites teaspoon cream of tartar Lemon Glaze cup powdered sugar tablespoon butter or margarine softened tablespoons lemon juice Combine flour sugar baking powder and salt in mixer bowl Add water oil egg yolks vanilla and lemon rind Attach bowl and wire whip to mixer Turn to Speed 4 and beat about 1 minute Stop and scrape bowl Continuing on Speed 4 beat about 15 seconds Pour mixture into another bowl Clean mixer bowl and wire whip Place egg whites and cream of tartar in mixer bowl Attach bowl and wire whip to mixer Turn to Speed 8 and whip 2 to 2 minutes or until whites are stiff but not dry Remove bowl from mixer Gradually add flour mixture to egg whites Fold in gently with spatula just until blended Pour batter into ungreased 10 tube pan Bake at 325 F for 60 to 75 minutes or until top springs back when lightly touched Immediately invert cake onto funnel or soft drink bottle Cool completely Remove from pan Drizzle with Lemon Glaze Combine powdered sugar and butter in small bowl Stir in lemon juice 1 tablespoon at a time until glaze is of desired consistency Yield 16 servings Per serving About 256 cal 4 g protein 38 g carb 10 g fat 93 mg chol 152 mg sodium 33 Chocolate Almond Brownie Cake Cake 7 squares 1 oz each semisweet chocolate cup butter or margarine 3 eggs separated cup sugar t
32. ates see the Warranty section Product Registration Always keep a copy of the sales receipt showing the date of purchase of your stand mixer Proof of purchase will assure you of in warranty service Before you use your stand mixer please fill out and mail your product registration card packed with the stand mixer This card will Model Number Serial Number Date Purchased Store Name enable us to contact you in the unlikely event of a product safety notification and assist us in complying with the provisions of the Consumer Product Safety Act This card does not verify your warranty Please complete the following for your personal records Table of Contents Hassle Free Replacement Warranty Inside Front Cover Product Registration Card ccccccccceececeeeeeeeeeeeeeseeeeeessaaees Inside Front Cover Stand Mixer Safety rosenie toa tel e a a een eae etree 4 Important SafeQuards c cccccccccceeeee cence ee eceeeeeceeeeecneeeeteneeeeettaeeeetaaeee 4 Warranty esiri ed c2eett hitb Aces i ieteed aa A airea EE aa dee 5 For the 50 United States and District of Columbia cccreeeee 5 FOr Purto RICO tunane bes steacaulss a a a aE 6 Arranging for Service after the Warranty Expires cccceseeeeeeeeees 6 Arranging for Service Outside the 50 United States and Puerto Rico 6 Ordering Accessories and Replacement Parts eneee 6 Electrical RequireMment cccceecec cee eee e eter e settee ee
33. bowl when in lifted position by turning screw A counterclockwise to raise the bowl and clockwise to lower the bowl Just a slight turn is all that is required the screw will not rotate more than turn 90 degrees in either direction The full range of adjustment is turn or 180 degrees 5 Place bowl lift handle in up position to check clearance 6 Repeat steps 4 and 5 if necessary NOTE When properly adjusted the flat beater will not strike on the bottom or side of the bowl If the flat beater or the wire whip is so close that it strikes the bottom of the bowl coating may wear off the beater or wires on whip may wear Au Speed Control Guide All speeds have the Soft Start feature which automatically starts the stand mixer at a lower speed to help avoid ingredient splash out and flour puff at start up then quickly increases to the selected speed for optimal performance Number of Speed Stir Speed STIR 2 SLOW MIXING 4 MIXING BEATING 6 BEATING CREAMING 8 FAST BEATING WHIPPING 10 FAST WHIPPING For slow stirring combining mashing starting all mixing procedures Use to add flour and dry ingredients to batter and add liquids to dry ingredients Do not use STIR speed to mix or knead yeast doughs For slow mixing mashing faster stirring Use to mix and knead yeast doughs heavy batters and candies start mashing potatoes or other vegetables cut shortening into flour mix th
34. d Fruit Vegetable Strainer Model FVSFGA Makes preparing jams pur es sauces and baby foods quick and easy Comes with Food Grinder Attachments For More Information call 1 800 541 6390 Food Tray Serr _ Model FT Holds large quantities of food for quicker and easier juicing pur eing and grinding For use with FGA Sausage Stuffer Model SSA and stuffing tubes make Bratwurst Kielbasa Italian or Polish Sausage and breakfast links For use with FGA Rotor Slicer Shredder 1 ia Model RVSA Includes 4 cones thin and thick slicer fine and coarse shredder 81 Attachments For More Information call 1 800 541 6390 Grain Mill Model GMA f Grinds low moisture grains from very fine to extra coarse textures Pasta Roller Set Model KPRA Makes lasagna noodles fettuccini and linguine fini 3 piece set includes Roller Fettuccine Cutter and Linguine Fini Cutter 82 Attach ments For More Information call 1 800 541 6390 Citrus Juicer Model JE Juices citrus fruits quickly and thoroughly strains out pulp 83 Attachments For More Information call 1 800 541 6390 Pouring Shields ji ches _ 84 Model KN1PS fits all 5 qt bowl lift models except the 5 qt KV models Minimizes splash out when
35. d Removing the Pouring Shield 1 Make sure the speed control lever is set to the OFF 0 position Unplug the stand mixer Remove pouring chute from collar Slide pouring shield collar off bowl Lower the bowl support by turning the bowl lift lever clockwise 6 Remove accessory and the mixing bowl Cleaning the Pouring Shield Wash in warm sudsy water If you wish you may place on the top rack of your dishwasher IMPORTANT Make sure the guides vi U AWN If Pouring Shield is included 10 Using Your KitchenAid Attachments Flat Beater for normal to heavy mixtures cakes biscuits creamed frostings quick breads candies meat loaf cookies mashed potatoes pie pastry Wire Whip for mixtures that need air incorporated eggs sponge cakes egg whites angel food cakes heavy cream mayonnaise boiled frostings some candies PowerKnead Spiral Dough Hook for mixing and kneading yeast doughs breads coffee cakes rolls buns pizza dough Mixing Time Your KitchenAid stand mixer will in most recipes must be adjusted to mix faster and more thoroughly avoid overbeating With cakes for than most other electric stand example beating time may be half mixers Therefore the mixing time as long as with other stand mixers Mixer Use The bowl and b designed AWARNING BOS without frequent scraping Scraping Injury Hazard the bowl once or twice during mixing is usually sufficient Turn Unplug mixe
36. d beat about 1 minute Stop and scrape bowl Continuing on Speed 6 beat about 1 minute longer Add eggs Turn to Speed 4 and beat about 30 seconds Stop and scrape bowl Turn to Speed 6 and beat about 1 minutes Combine flour baking powder baking soda and salt in separate bowl Add half of flour mixture and half of mashed banana to mixer bowl Turn to STIR Speed and mix about 30 seconds Add remaining flour and banana Continuing on STIR Speed mix about 30 seconds Stop and scrape bowl Add walnuts Continuing on STIR Speed mix about 15 seconds Pour mixture into greased and floured 9 x 5 x 3 baking pan Bake at 350 F for 40 to 45 minutes Cool 5 minutes in pan Remove from pan and cool completely on wire rack Yield 16 servings 16 slices Per serving About 157 cal 3 g protein 21 g carb 7 g fat 27 mg chol 131 mg sodium VARIATION Bread for Gifts Triple the ingredients to prepare 3 loaves for gift giving Yield 48 servings 16 slices per loaf 73 Lemony Raisin Bread 4 4 me N N an AA package active dry yeast cup warm milk 105 F to 115 F cups all purpose flour cup raisins cup sugar teaspoon salt teaspoon grated lemon peel cup vegetable oil cup butter or margarine melted egg yolks beaten egg white tablespoon water Dissolve yeast in warm milk Set aside Place 3 cups flour raisins sugar salt and lemon peel in mixing bowl Attach bowl and Po
37. d cracks are very dry Immediately invert cake onto funnel or soft drink bottle Cool completely Remove from pan Yield 16 servings Per serving About 124 cal 4 g protein 27 g carb 0 g fat 0 mg chol 79 mg sodium 29 Old Fashioned Pound Cake cups all purpose flour cups sugar teaspoons baking powder teaspoon salt cups butter softened cup low fat milk teaspoon vanilla teaspoon almond extract eggs Combine dry ingredients in mixer bowl Add butter milk vanilla and almond extract Attach bowl and flat beater to mixer Turn to STIR Speed and mix about 1 minute Stop and scrape bowl Turn to Speed 6 and beat about 2 minutes Stop and scrape bowl Turn to Speed 2 and add eggs one at a time mixing about 15 seconds after each addition Turn to Speed 4 and beat about 30 seconds Pour batter into greased and floured 10 tube pan Bake at 350 F for 1 hour 15 minutes or until toothpick inserted in center comes out clean Cool completely on wire rack Remove cake from pan Yield 16 servings Per serving About 419 cal 5 g protein 44 g carb 25 g fat 143 mg chol 378 mg sodium VARIATION Double Chocolate Pound Cake Add cup unsweetened Dutch processed cocoa powder to dry ingredients Reduce butter to 1 cup Increase milk to 1 cup Omit almond extract Prepare as directed above Bake at 325 F for 1 hour 20 minutes Chocolate Glaze Melt 1 square 1 oz semisweet chocolate and 1 teaspoon shor
38. dding Nuts Raisins or Candied Fruits Follow individual recipes for guidelines on including these ingredients In general solid materials should be folded in the last few seconds of mixing on STIR Speed The batter should be thick enough to keep the fruit or nuts from sinking to the bottom of the pan during baking Sticky fruits should be dusted with flour for better distribution in the batter Liquid Mixtures Mixtures containing large amounts of liquid ingredients should be mixed at lower speeds to avoid splashing Increase speed only after mixture has thickened Egg Whites Whipped Cream Place room temperature egg whites in clean dry bowl Attach bowl and wire whip To avoid splashing gradually turn to designated speed and whip to desired stage See chart below AMOUNT SPEED 1 egg white GRADUALLY to 10 2 4 egg whites GRADUALLY to 8 6 ormore egg whites GRADUALLY to 8 Whipping Stages With your KitchenAid stand mixer egg whites whip quickly So watch to avoid overwhipping This list tells you what to expect Frothy Large uneven air bubbles Begins to Hold Shape Air bubbles are fine and compact product is white Soft Peak Tips of peaks fall over when wire whip is removed Almost Stiff Sharp peaks form when wire whip is removed but whites are actually soft Stiff but not Dry Sharp stiff peaks form when wire whip is removed Whites are uniform in color and glisten
39. e into greased 9 springform pan Bake at 350 F for 40 minutes or until knife inserted near center comes out clean Remove from oven and spread with sour cream Return to oven and bake 5 minutes longer Cool 15 minutes Refrigerate 3 to 8 hours Before serving remove outer ring and spread top of cheesecake with salsa Serve with taco chips if desired Yield 20 servings 1 wedge per serving Per serving About 136 cal 7 g protein 5 g carb 9 g fat 59 mg chol 421 mg sodium Nutty Cheese Ball cup shredded sharp Cheddar cheese cup shredded Swiss cheese package 8 oz light cream cheese Place all ingredients except pecans in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 4 and beat about 1 minute or until well blended On waxed paper shape mixture into a ball Roll ball in chopped pecans Wrap in waxed paper 2 tablespoons 3 chopped fresh Refrigerate until serving time Serve with chives assorted crackers or raw vegetables 2 teaspoons iald i i Worcesterhire Yield zA servings 2 tablespoons per serving sauce Per serving About 65 cal 4 g protein 1 g carb 4 teaspoon paprika 5 g fat 13 mg chol 109 mg sodium teaspoon garlic powder 4 cup finely chopped pecans Spinach and Cheese Crostini 1 baguette loaf cut Place baguette slices on baking sheet Bake at into 4 slices 375 F for 4 to 6 minutes or until toasted Set 2 teaspoons butteror aside N
40. e juice cup whipping cream tablespoons powdered sugar To Make Meringue Place egg whites in mixer bowl Attach bowl and wire whip to mixer Turn to Speed 8 and whip about 1 minutes or until foamy Continuing on Speed 8 add vanilla and vinegar Whip about 5 seconds Add powdered sugar Turn to Speed 4 and beat about 5 seconds Stop and scrape bowl Turn to Speed 8 and whip about 2 minutes or until stiff but not dry Stop and scrape bowl Add nuts Turn to STIR and mix about 10 seconds or until well blended Divide egg white mixture equally between two 9 round baking pans lined with waxed paper cut to fit the pan bottoms greased and floured Bake at 350 F for 25 to 35 minutes or until golden brown Cool in pans about 15 minutes Remove from pans and cool completely on wire racks To Make Filling Place raspberries granulated sugar cornstarch and water in medium saucepan Cook and stir over medium heat until bubbly Cook about 1 minute longer or until thick and translucent stirring constantly Remove from heat Strain seeds if desired Cool completely Place whipping cream and powdered sugar in mixer bowl Attach bowl and wire whip to mixer Gradually turn to Speed 8 and whip about 1 minutes or until cream holds soft peaks Stop mixer Add cooled raspberry mixture Turn to Speed 8 and whip about 15 seconds or until thick and blended Place 1 meringue layer on serving plate Top with half the filling Top w
41. easpoon almond extract 2 tablespoons all purpose flour N N N Glaze 1 square 1 oz semisweet chocolate 1 teaspoon shortening Topping cup whipping cream 1 tablespoon powdered sugar teaspoon almond extract 2 tablespoons sliced almonds To Make Cake Melt chocolate and butter in medium saucepan over low heat stirring constantly Remove from heat cool slightly Place egg whites in mixer bowl Attach bowl and wire whip to mixer Turn to Speed 8 and whip 1 to 2 minutes or until stiff peaks form Place egg whites in another bowl Clean mixer bowl and wire whip Place chocolate mixture sugar and almond extract in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 4 and beat about 1 minute Stop and scrape bowl Continuing on Speed 4 add egg yolks one at a time beating about 30 seconds after each addition Continuing on Speed 4 add flour and beat about 15 seconds Gently fold in egg whites with spatula Spoon batter into 8 springform pan that has been greased and floured on the bottom only Bake at 375 F for 20 to 25 minutes or until set in center Cool completely on wire rack before glazing Clean mixer bowl To Make Glaze Melt chocolate and shortening in small 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 whip and bowl to mixer Turn to Speed 10 and whip 30 to 60 sec
42. econds Spoon quickly into pie crust Top evenly with cup hot fudge topping Freeze at least 1 hour Place French silk chocolate ice cream in mixer bowl with remaining cup cookies Turn to Speed 2 and mix about 20 seconds Spoon into pie crust Drizzle with remaining cup hot fudge topping Freeze at least 4 hours Yield 8 servings Per serving About 553 cal 10 g protein 91 g carb 16 g fat 10 mg chol 445 mg sodium 52 Double Chocolate Mousse with Raspberry Sauce Mousse 6 oz bittersweet chocolate chopped in 4 chunks 6 oz white chocolate chopped in 7 chunks 2 cups whipping cream divided Raspberry Sauce 1 package 14 16 oz frozen unsweetened raspberries thawed cup water cup sugar 1 tablespoon cornstarch To Make Mousse Place bittersweet chocolate in one 3 to 4 cup microwave safe bowl Place white chocolate in a second microwave safe bowl Cover each with waxed paper Place one bowl at a time into microwave oven and heat on HIGH for 1 minutes Stop and stir If chocolate is not melted repeat process for 30 seconds at a time or until melted Stop and stir Heat cream in a heavy saucepan over medium heat until very hot but do not boil Remove from heat Pour one cup of cream into each of the chocolate bowls Stir each until completely mixed Cover bowls and refrigerate about 2 hours Pour white chocolate mixture into mixer bowl Attach bowl and wire whip to mixer Grad
43. er near you Your repaired stand mixer will be returned to you prepaid and insured Arranging for Service after the Warranty Expires For service information call toll free 1 800 541 6390 or write to Customer Satisfaction Center KitchenAid Portable Appliances P O Box 218 St Joseph MI 49085 0218 Arranging for Service Outside the 50 United States and Puerto Rico Consult your local KitchenAid dealer or the store where you purchased the stand mixer for information on how to obtain service Ordering Accessories and Replacement Parts To order accessories or replacement parts for your stand mixer call toll free 1 800 541 6390 or write to Customer Satisfaction Center KitchenAid Portable Appliances P O Box 218 St Joseph MI 49085 0218 Electrical Requirements Volts 120 A C only Hertz 60 The wattage rating for your stand mixer is printed on the serial plate Do not use an extension cord If the power supply cord is too short have a qualified electrician or serviceman install an outlet near the appliance The maximum rating is based on the attachment that draws the greatest load power Other recommended attachments may draw significantly less power A WARNING 4 Electrical Shock Hazard Plug into a grounded 3 prong outlet Do not remove ground prong Do not use an adapter Do not use an extension cord Failure to follow these instructions can result in death fire
44. fat 75 mg chol 441 mg sodium 78 Light and Fluffy Pancakes eggs separated cup cottage cheese cup all purpose flour teaspoon salt Place egg whites in mixer bowl Attach bowl and wire whip to mixer Turn to Speed 8 and beat 2 to 2 minutes or until egg whites are stiff but not dry Place egg whites in another bowl Place yolks in mixer bowl Turn to Speed 2 and mix about 1 minute Continuing on Speed 2 add cottage cheese flour and salt Mix about 1 minute Stop and scrape bowl Remove bowl from mixer and fold in beaten egg whites with a rubber spatula For each pancake drop a heaping tablespoonful of batter on hot greased griddle Cook pancakes 1 to 2 minutes or until puffed and dry around edges Turn and cook 1 to 2 minutes longer or until golden brown on underside Yield 6 servings 3 3 pancakes per serving Per serving About 108 cal 10 g protein 7 g carb 4 g fat 147 mg chol 272 mg sodium 79 Attachments For More Information call 1 800 541 6390 Multifunction Attachment Pack _ Shredder s aw h ae Ve etabl Slicer amp Footer Strainer Model FPPA Three popular KitchenAid attachments have been packaged in one carton It includes a Rotor Slicer Shredder RVSA Food Grinder FGA and Fruit Vegetable Strainer Parts FVSP Food Grinder I A ce G lt _ ae Model FGA Grinds meat firm fruits and vegetables and dry brea
45. frigerate 1 hour while cake is cooling To assemble torte place one cake layer nut side up on large plate Spread with half of filling Arrange half of banana slices over filling Top with second layer nut side up Spread with remaining filling and banana slices Top with remaining cake layer nut side up Top torte with whipped cream Store in refrigerator Yield 16 to 20 servings Per serving About 451 cal 7 g protein 65 g carb 19 g fat 58 mg chol 384 mg sodium 28 Angel Food Cake 1 cups all purpose Mix flour and cup sugar in small bowl flour Set aside 1 cups sugar divided 1 cups egg whites about 12 to 15 egg Place egg whites in mixer bowl Attach bowl and wire whip to mixer Gradually turn to Speed 6 whites and whip 30 to 60 seconds or until egg whites 1 4 teaspoons cream of fe frothy tartar Add cream of tartar salt and vanilla Turn to 4 teaspoon salt Speed 8 and whip 2 to 2 minutes or until 1 teaspoons vanilla or whites are almost stiff but not dry Turn to teaspoon almond Speed 2 Gradually add remaining 1 cup sugar extract and mix about 1 minute Stop and scrape bowl Remove bowl from mixer Spoon flour sugar mixture one fourth at a time over egg whites Fold in gently with spatula just until blended Pour batter into ungreased 10 tube pan With knife gently cut through batter to remove large air bubbles Bake at 375 F for 35 minutes or until crust is golden brown an
46. gar egg teaspoon vanilla teaspoon baking soda teaspoon salt cups all purpose flour Place peanut butter and butter in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 6 and beat about 1 minute or until mixture is smooth Stop and scrape bowl Add sugars egg and vanilla Turn to Speed 4 and beat about 1 minute Stop and scrape bowl Turn to STIR Speed Gradually add all remaining ingredients to sugar mixture and mix about 30 seconds Turn to Speed 2 and mix about 30 seconds Roll dough into 1 balls Place about 2 apart on ungreased baking sheets Press flat with fork in a criss cross pattern to thickness Bake at 375 F for 10 to 12 minutes or until golden brown Remove from baking sheets immediately and cool on wire racks Yield 36 servings 1 cookie per serving Per serving About 83 cal 2 g protein 10 g carb 4 g fat 6 mg chol 81 mg sodium Nutty Shortbread Bars N cup butter or margarine softened cup firmly packed brown sugar cups all purpose flour teaspoon baking powder teaspoon salt egg whites cup chopped walnuts or pecans Place butter and brown sugar in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 1 minute Stop and scrape bowl Add flour baking powder and salt Turn to Speed 2 and mix about 1 minutes or until soft dough forms Press dough into greased 15 x 10 x 1 baking pan Beat egg whites
47. heated Add all remaining ingredients Turn to Speed 4 tablespoons butter and beat about 30 seconds or until milk is or margarine absorbed Gradually turn to Speed 6 and beat teaspoon salt about 1 minute or until fluffy Stop and scrape teaspoon black bowl Exchange flat beater for wire whip Turn to pepper Speed 10 and whip 2 to 3 minutes Yield 9 servings cup per serving Per serving About 111 cal 2 g protein 19 g carb 3 g fat 8 mg chol 296 mg sodium VARIATIONS Garlic Mashed Potatoes Substitute 1 teaspoon garlic salt for salt Per serving About 111 cal 2 g protein 19 g carb 3 g fat 8 mg chol 239 mg sodium large potatoes Mashed Potatoes for a Crowd or sad Prepare as directed above using 6 qt mixer bowl quartered and Yield 18 servings cup per serving boiled cups low fat milk heated tablespoons butter or margarine teaspoons salt teaspoon black pepper 23 Garden Quiche ss Baked Pastry Shell see the Pie Pastry section tablespoon oil small onion chopped medium green bell pepper chopped oz sliced fresh mushrooms eggs cup low fat milk tablespoon chopped fresh parsley teaspoon salt drops hot pepper sauce cup 4 oz reduced fat shredded Swiss cheese Follow procedure for Baked Pastry Shell Cool 10 minutes Meanwhile heat oil in large non stick skillet over medium high heat Add onion and bell pepper Cook about 1 minute stirring frequently Add mushrooms
48. in or splashy batters Use with Can Opener attachment For mixing semi heavy batters such as cookies Use to combine sugar and shortening and to add sugar to egg whites for meringues Medium speed for cake mixes Use with Food Grinder Rotor Slicer Shredder Pasta Roller and Fruit Vegetable Strainer For medium fast beating creaming or whipping Use to finish mixing cake doughnut and other batters High speed for cake mixes Use with Citrus Juicer attachment For whipping cream egg whites and boiled frostings For whipping small amounts of cream egg whites or for final whipping of mashed potatoes Use with Pasta Maker and Grain Mill attachments NOTE Will not maintain fast speeds under heavy loads such as when using Pasta Maker or Grain Mill attachments Use Speed 2 to mix or knead yeast doughs Use of any other speed creates high potential for stand mixer failure The PowerKnead Spiral Dough Hook efficiently kneads most yeast dough within 4 minutes Mixing Tips Converting Your Recipe for the Mixer The mixing instructions for recipes in this book can guide you in converting your own favorite recipes for preparation with your KitchenAid stand mixer Look for recipes similar to yours and then adapt your recipes to use the procedures in the similar KitchenAid recipes For example the quick mix method sometimes referred to as the dump method is ideal for simple cakes such as the Quick
49. ing for more than 14 cups all purpose flour or 8 cups whole wheat flour when making dough with a 6 qt mixer Do not use recipes calling for more than 12 cups all purpose flour or 6 cups whole wheat flour when making dough with a 5 qt mixer Use a candy or other kitchen thermometer to assure that liquids are at temperature specified in the recipe Liquids at higher temperature can kill yeast while liquids at lower temperatures will retard yeast growth Warm all ingredients to room temperature to ensure proper rising of dough If yeast is to be dissolved in bowl always warm bowl first by rinsing with warm water to avoid cooling of liquids 56 e Allow bread to rise in a warm place 80 F to 85 F free from draft unless otherwise specified in recipe Here are some alternative rising methods to use 1 The bowl containing the dough can be placed on a wire rack over a pan of hot water 2 The bowl can be placed on the top rack of an unheated oven put a pan of hot water on the rack below 3 Turn the oven to 400 F for 1 minute then turn it off place the bowl on the center rack of the oven and close the door Cover bowl with waxed paper if desired Always cover with towel to retain warmth in the bowl and protect the dough from drafts Recipe rising times may vary due to temperature and humidity in your kitchen Dough has doubled in bulk when indentation remains after tips of fingers are pressed lightly and
50. ing on Speed 2 add remaining flour a little at a time and mix until dough forms a stiff batter Stop and scrape bowl if necessary Continuing on Speed 2 mix about 2 minutes longer Cover Let rise in warm place free from draft about 1 hour or until doubled in bulk Stir dough down Place in two well greased 8 x 44x 2 baking pans or two well greased 1 to 2 qt casseroles Cover Let rise in warm place free from draft about 45 minutes or until doubled in bulk Bake at 350 F for 40 to 50 minutes Remove from pans immediately and cool on wire racks Yield 32 servings 16 slices per loaf Per serving About 98 cal 4 g protein 15 g carb 3 g fat 15 mg chol 298 mg sodium VARIATION Dill Batter Bread for a Crowd Double all ingredients and prepare in 6 qt mixer bowl Yield 64 servings 16 slices per loaf 64 Vegetable Cheese Bread N N packages active dry yeast cup warm water 105 F to 115 F cups whole wheat flour cups all purpose flour tablespoons sugar teaspoons salt tablespoons softened butter or margarine cup warm low fat milk 105 F to 115 F cup chopped sun dried tomatoes teaspoons instant minced onion teaspoons dried parsley leaves cup shredded sharp Cheddar cheese Dissolve yeast in warm water in small bowl Set aside Combine whole wheat flour 2 cups all purpose flour sugar and salt in mixer bowl Attach bowl and PowerKnead Spiral Dough Hook to mixer
51. ith remaining meringue layer and remaining filling Freeze or refrigerate until serving Garnish with fresh raspberries or almonds if desired Yield 8 servings Tip To toast almonds place in baking pan and bake at 375 F for 6 to 8 minutes Per serving About 528 cal 11 g protein 58 g carb 28 g fat 41 mg chol 71 mg sodium 54 General Instructions for Making and Kneading Yeast Dough with the Rapid Mix Method Rapid Mix describes a bread baking method that calls for dry yeast to be mixed with other dry ingredients before liquid is added In contrast the traditional method is to dissolve yeast in warm water 1 Place all dry ingredients including yeast into bowl except last 1 to 2 cups flour 2 Attach bowl and PowerKnead Spiral Dough Hook Raise mixer bowl Turn to Speed 2 and mix about 15 seconds or until ingredients are combined 3 Continuing on Speed 2 gradually add liquid ingredients to flour mixture and mix 1 to 2 minutes longer See Illustration A NOTE If liquid ingredients are added too quickly they will form a pool around the PowerKnead Spiral Dough Hook and slow down mixing process 4 Continuing on Speed 2 gently add remaining flour 4 cup at a time See Illustration B Mix until dough starts to clean sides of bowl about 2 minutes 5 Knead on Speed 2 for 2 more minutes or until dough is smooth and elastic See Illustration C 6 Lower bowl on mixer and remove d
52. late melted Yield 12 to 16 servings Per serving About 285 cal 4 g protein 41 g carb 12 g fat 37 mg chol 185 mg sodium Apple Cake 1 cups all purpose Combine dry ingredients in mixer bowl Add flour applesauce butter and eggs Attach bowl and 1 cup whole wheat flat beater to mixer Turn to Speed 2 and mix flour about 1 minute Stop and scrape bowl Turn to 1 cups sugar Speed 4 and beat about 30 seconds Add apple 1 teaspoon baking and walnuts Turn to STIR Speed and mix just powder te until blended a sed Pour batter into greased and floured 13 x 9 x 4 teaspoon salt 2 baking pan Bake at 350 F for 35 to _ 1 4 teaspoons 40 minutes or until toothpick inserted in center cinnamon comes out clean Cool completely on wire rack 4 teaspoon nutmeg Frost with Caramel Creme Frosting if desired 1 4 cups applesauce Yield 12 to 16 servings PN maid ee About 318 cal 5 g protein 51 g 2 eggs i Tan Chopped 11 g fat 36 mg chol 315 mg sodium peeled apple VARIATION cup chopped walnuts Apple Cake Made Ahead Caramel Creme Frosting if desired see the Caramel Creme Frosting section Double all ingredients and prepare in 6 qt mixer bowl Bake in two pans Enjoy one cake now freeze the second and frost when ready to serve Yield 24 to 32 servings 32 Sunshine Chiffon Cake 1 1 2 3 cups all purpose flour cups sugar tablespoon baking powder teaspoon salt cup cold water cup oil egg yolks be
53. le the ingredients and prepare in 6 qt mixer bowl Enjoy cookies now and freeze some for later Yield 96 servings 1 cookie per serving 47 Almond Kisses RW egg whites cups sugar teaspoon almond extract cups sliced almonds egg whites cups sugar tablespoon almond extract cups sliced almonds Place egg whites in mixer bowl Attach bowl and wire whip to mixer Gradually turn to Speed 10 and whip about 2 minutes or until soft peaks form Reduce to Speed 4 and gradually add sugar beating about 1 minute Stop and scrape bowl Add almond extract Turn to Speed 10 and whip 1 minutes or until very stiff Fold in almonds with rubber spatula Drop by tablespoonfuls onto greased and floured or parchment paper covered baking sheets Bake at 325 F for 15 minutes Cool on wire racks Yield 36 servings 1 cookie per serving Per serving About 66 cal 1 g protein 9 g carb 3 g fat 0 mg chol 5 mg sodium VARIATION Almond Kisses for Gift Giving Prepare as directed above using 6 qt mixer bowl Yield 144 servings 1 cookie per serving Tip After cookies are completely cooled pack in layers in covered container Freeze up to 1 month 48 Crispy Cheese Wafers 3 cups 12 oz shredded extra sharp Cheddar cheese cup butter or margarine softened and cut up 1 cups all purpose flour teaspoon cayenne S Place cheese and butter in mixer bowl Attach bowl and flat beater to mixer Tu
54. lk Punch dough down and divide in half Shape each half into a loaf as directed in the Shaping a Loaf section Place in greased 8 x 44x 2 baking pan Cover Let rise in warm place free from draft about 1 hour or until doubled in bulk Bake at 400 F for 15 minutes Reduce oven temperature to 350 F and bake 20 to 30 minutes longer Remove from pans immediately and cool on wire racks Yield 32 servings 16 slices per loaf Per serving About 112 cal 4 g protein 19 g carb 3 g fat 2 mg chol 146 mg sodium 60 French Bread 2h ss N ss packages active dry yeast cups warm water 105 F to 115 F tablespoon salt tablespoon butter or margarine melted cups all purpose flour tablespoons cornmeal egg white tablespoon cold water Dissolve yeast in warm water in warmed mixer bowl Add salt butter and flour Attach bowl and PowerKnead Spiral Dough Hook to mixer Turn to Speed 2 and mix about 1 minute or until well blended Knead on Speed 2 about 2 minutes longer Dough will be sticky Place dough in greased bowl turning to grease top Cover Let rise in warm place free from draft about 1 hour or until doubled in bulk Punch dough down and divide in half Roll each half into 12 x 15 rectangle Roll dough tightly from longest side tapering ends if desired Place loaves on greased baking sheets that have been dusted with cornmeal Cover Let rise in warm place free from draft
55. lmond extract cup chopped walnuts or pecans Place sugar corn syrup and water in heavy saucepan Cook and stir over medium heat to hard ball stage 248 F Remove from heat and let stand until temperature drops to 220 F without stirring Place egg whites in mixer bowl Attach bowl and wire whip to mixer Turn to Speed 8 and whip about 1 minute or until soft peaks form Gradually add syrup in a fine stream and whip about 2 minutes longer Turn to Speed 4 Add almond extract and whip 20 to 25 minutes or until mixture starts to become dry Turn to STIR Speed and add walnuts mixing just until blended Drop mixture from measuring tablespoon onto waxed paper or greased baking sheet to form patties Yield 20 servings 2 pieces per serving Per serving About 192 cal 2 g protein 40 g carb 4 g fat 0 mg chol 15 mg sodium 42 Chocolate Chip Cookies ay 12 cup granulated sugar cup brown sugar cup butter or margarine softened eggs teaspoons vanilla teaspoon baking soda teaspoon salt cups all purpose flour ounces semisweet chocolate chips Place sugars butter eggs and vanilla in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 30 seconds Stop and scrape bowl Turn to Speed 4 and beat about 30 seconds Stop and scrape bowl Turn to STIR Speed Gradually add baking soda salt and flour to sugar mixture and mix about 2 minutes Turn to Speed 2 and
56. lt yeast and butter in mixer bowl Attach bowl and PowerKnead Spiral Dough Hook to mixer Turn to Speed 2 and mix about 20 seconds Gradually add warm water and mix about 1 minutes longer Continuing on Speed 2 add remaining flour cup at a time and mix about 2 minutes or until dough starts to clean sides of bowl Knead on Speed 2 about 2 minutes longer Cover dough with plastic wrap and a towel Let rest 20 minutes Divide dough in half Shape each half into a loaf as directed in the Shaping a Loaf section Place in greased 8 x 4x 2 baking pans Brush each loaf with vegetable oil and cover loosely with plastic wrap Refrigerate 2 to 12 hours When ready to bake uncover dough slowly Let stand at room temperature 10 minutes Puncture any gas bubbles which may have formed Bake at 400 F for 35 to 40 minutes Remove from pans immediately and cool on wire racks Yield 32 servings 16 slices per loaf Per serving About 110 cal 3 g protein 21 g carb 2 g fat 0 mg chol 251 mg sodium 69 Crusty Pizza Dough 1 package active dry yeast 1 cup warm water 105 F to 115 F 6 teaspoon salt 2 teaspoons olive oil 24 34 cups all purpose flour 1 tablespoon cornmeal Dissolve yeast in warm water in warmed mixer bowl Add salt olive oil and 2 cups flour Attach bowl and PowerKnead Spiral Dough Hook to mixer Turn to Speed 2 and mix about 1 minute Continuing on Speed 2 add remaining flou
57. mixer bowl Attach bowl and flat 6 tablespoons butter _ beater to mixer Turn to Speed 2 and mix about or margarine 1 minute softened 6 8 apples 8 cups Arrange apple slices over dough in each of two peeled and thinly pans Sprinkle evenly with brown sugar mixture sliced Bake at 350 F for 35 to 45 minutes or until golden brown and apples are tender Serve warm Yield 24 servings 12 pieces per kuchen Per serving About 301 cal 5 g protein 54 g carb 8 g fat 27 mg chol 207 mg sodium Crispy Waffles 2 cups all purpose Combine flour baking powder sugar and salt in flour mixer bowl Add egg yolks milk and butter 3 teaspoons baking Attach bowl and flat beater to mixer Turn to powder Speed 4 and mix about 30 seconds or until 2 tablespoons sugar ingredients are combined Stop and scrape bowl 2 teaspoon salt Continuing on Speed 4 mix about 15 seconds 2 eggs separated or until smooth Pour mixture into another bowl 1 cups low fat milk Clean mixer bowl N cup butter or margarine melted Place egg whites in mixer bowl Attach bowl and wire whip to mixer Turn to Speed 8 and whip until whites are stiff but not dry Gently fold egg whites into flour mixture Spray waffle iron with no stick cooking spray Heat waffle iron Pour about cup batter for each waffle onto iron Bake 3 to 5 minutes or until golden brown Yield 6 servings 1 waffle per serving Per serving About 287 cal 8 g protein 39 g carb 10 g
58. n Filling Place ingredients in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 4 and beat about 1 minutes or until well mixed Spread on cooled cake roll When cool unroll cake and spread with Lemon Filling Reroll and sprinkle with powdered sugar Yield 10 servings 1 slice per serving Per serving About 217 cal 6 g protein 35 g carb 6 g fat 96 mg chol 213 mg sodium 35 Gingered Pear Upside Down Cake Topping N Cake a N 1 a N 1 xN N cup packed brown sugar cup butter or margarine tablespoon light corn syrup tablespoon finely chopped crystallized ginger large ripe pear cup granulated sugar cup shortening teaspoon vanilla eggs cups all purpose flour cup low fat milk tablespoon finely chopped crystallized ginger teaspoons baking powder teaspoon nutmeg teaspoon salt To Make Topping Combine brown sugar butter and corn syrup in small saucepan Cook and stir over medium low heat for 3 to 5 minutes or until smooth Pour evenly into 9 round or square cake pan that has been sprayed with no stick cooking spray Sprinkle evenly with chopped ginger Set aside To Make Cake Place granulated sugar shortening and vanilla in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 45 seconds Continuing on Speed 2 add eggs and mix about 45 seconds longer Continuing on Speed 2 add remaining cake ingredie
59. n shaft 4 Plug into a grounded 3 prong outlet To Remove Flat Beater Wire Whip or PowerKnead Spiral Dough Hook 1 Slide speed control to OFF and unplug 2 Press beater upward and turn to the left 3 Pull beater from beater shaft Household Stand Mixer Speed Control RESET STIR FF O Plug into a grounded 3 prong outlet Speed control lever should always be set on lowest speed for starting then gradually moved to desired higher speed to avoid splashing ingredients out of bowl See the Speed Control Guide section Auto Reset Motor Protection If the stand mixer does not restart see the Troubleshooting Problems If the stand mixer stops due to Sect bi overload slide the speed control lever to OFF After a few minutes the stand mixer will automatically reset Slide the Speed Control Lever to the desired speed and continue mixing Using the Pouring Shield Attaching the Pouring Shield 1 Make sure the speed control lever is set to the OFF 0 position 2 Unplug the stand mixer 3 Attach desired accessory and raise the mixing bowl 4 Slide pouring shield collar around beater shaft centering collar over rim of bowl Using the Pouring Shield Pour ingredients into the mixing pow through the chute portion of shield A Pouring Chute on the bottom of the chute rest on the rim of the bowl to keep ingredients from falling outside the bowl as they are adde
60. ng cream or evaporated milk teaspoon vanilla teaspoon salt cups powdered sugar divided Low fat milk if necessary Place butter in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 4 and beat about 1 minute or until creamy Stop and scrape bowl Add cream vanilla salt and 1 cup powdered sugar Turn to STIR Speed and mix about 30 seconds Stop and scrape bowl Turn to Speed 2 and mix about 1 minutes or until well blended Stop and scrape bowl Turn to STIR Speed Gradually add remaining 3 cups powdered sugar and mix until blended Stop and scrape bowl if necessary Add milk 1 teaspoon at a time if necessary Turn to Speed 4 and beat about 1 minute or until smooth Yield 12 to 16 servings frosting for 2 layer or 13 x 9 x 2 cake Per serving About 219 cal 0 g protein 40 g carb 7 g fat 21 mg chol 103 mg sodium VARIATION Chocolate Buttercream Frosting Mix cup cocoa with powdered sugar in small bowl Add to softened butter cream vanilla and salt Continue as directed above Yield 12 to 16 servings frosting for 2 layer or 13 x 9 x 2 cake Per serving About 224 cal 1 g protein 41 g carb 7 g fat 21 mg chol 103 mg sodium Orange Cream Cheese Frosting N cups powdered sugar package 8 oz light cream cheese teaspoon orange juice teaspoon grated orange peel Place all ingredients in mixer bowl Attach bowl and flat beater to mixer Turn to STIR Speed and mi
61. ng Yeast Dough 55 Bread Making MPS isisisi a ee ai e ena aaa nii 56 KitchenAid Attachments and Accessories esseseeiieeeriiererreesrrrreeeeeens 80 Stand Mixer Safety Your safety and the safety of others are very important We have provided many important safety messages in this manual and on your appliance Always read and obey all safety messages This is the safety alert symbol This symbol alerts you to potential hazards that can kill or hurt you and others All safety messages will follow the safety alert symbol and either the word DANGER or WARNING These words mean Y be killed i l TANTA T urcat you don t immediately follow instructions You can be killed or seriously A WAR N l N G injured if you don t follow instructions All safety messages will tell you what the potential hazard is tell you how to reduce the chance of injury and tell you what can happen if the instructions are not followed not followed IMPORTANT SAFEGUARDS When using electrical appianpes basic safety precautions should always be followed including the following 1 Read all instructions To avoid risk of electrical shock do not put stand mixer in water or other liquid dos supervision is necessary when any appliance is used by or near children 2 3 4 Unplug stand mixer from outlet when not in use before putting on or 5 taking off parts and before cleaning Avoid contacting moving
62. nts and mix about 30 seconds Stop and scrape bowl Turn to Speed 6 and beat about 1 minute Peel core and slice pear Arrange pear slices evenly over sugar mixture in pan Spread batter evenly over pear slices Bake at 350 F for 45 to 55 minutes or until center springs back when touched lightly Let stand in pan about 3 minutes Invert onto serving plate Serve warm or at room temperature Yield 8 servings Per serving About 462 cal 5 g protein 66 g carb 21 g fat 70 mg chol 210 mg sodium 36 Cappuccino Fudge Cupcakes Cupcakes 1 th D 1 1 cup butter or margarine softened cups sugar eggs cup milk tablespoon plus 2 teaspoons instant espresso or coffee granules cups all purpose flour teaspoons baking powder teaspoon salt Coffee Cream 1 vA 1 cups heavy cream cup sugar teaspoons instant espresso or coffee granules optional Fudge Sauce 4 vi squares 1 oz each semisweet chocolate cup whipping cream teaspoon cinnamon To Make Cupcakes Place butter in bowl Attach bowl and flat beater to mixer Turn to Speed 6 and gradually add sugar beating about 3 minutes or until light and fluffy Turn to Speed 4 and add eggs one at a time beating for 30 seconds after each addition Stop and scrape bowl Dissolve instant espresso in milk Set aside Combine flour baking powder and salt Turn to STIR Speed and add of the flour mixture al
63. on wire rack away from drafts Cover and refrigerate 6 to 8 hours before serving Yield 16 servings Per serving About 169 cal 6 g protein 20 g carb 7 g fat 68 mg chol 214 mg sodium Dal Tawny Pumpkin Pie 1 can 16 oz pumpkin cup firmly packed brown sugar 3 eggs teaspoon cinnamon teaspoon ginger teaspoon salt teaspoon cloves cups low fat milk Pie Pastry for One crust Pie see the Pie Pastry section Cookies Place pumpkin brown sugar eggs cinnamon ginger salt and cloves in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 30 seconds Stop and scrap bowl Continuing on Speed 2 slowly add milk and mix about 1 minutes Follow procedure for One crust Pie Fill with pumpkin mixture Bake at 400 F for 40 to 50 minutes or until knife inserted near center comes out clean Yield 8 servings Per serving filling and crust About 280 cal 6 g protein 41 g carb 11 g fat 87 mg chol 325 mg sodium and Cream Sundae Pie pie crust 9 baked and cooled completely cups 1 pints light cherry nut ice cream cup 10 reduced fat cream filled chocolate wafer cookies cut up cup prepared hot fudge topping warmed slightly cups 1 qt light French silk chocolate or chocolate ice cream Place cherry nut ice cream and half the cookies 4 cup in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 20 s
64. onds or until stiff peaks form Pipe or spoon whipped cream in ring over top of cake Sprinkle with almonds Store in refrigerator Yield 16 servings Per serving About 180 cal 3 g protein 17 g carb 13 g fat 58 mg chol 74 mg sodium 34 Double Lemon Cake Roll eggs cup granulated sugar cup water teaspoon vanilla teaspoon lemon extract cup all purpose flour teaspoon baking powder teaspoon salt Lemon Filling 1 1 1 2 package 8 oz light cream cheese softened cup powdered sugar tablespoon lemon juice teaspoons grated lemon peel To Make Cake Place eggs in mixer bowl Attach bowl and wire whip to mixer Turn to Speed 8 and whip eggs about 3 minutes or until very thick and lemon colored Continuing on Speed 8 gradually add sugar beating about 1 minute Stop and scrape bowl Add water vanilla and lemon extract Turn to Speed 4 and beat about 30 seconds Continuing on Speed 4 gradually add flour baking powder and salt Beat about 30 seconds or until batter is smooth Line a 15 x10 x1 baking pan with waxed paper aluminum foil or parchment paper Grease well Pour batter into pan spreading to corners Bake at 375 F for 11 to 13 minutes or until toothpick inserted in center comes out clean Remove from oven and immediately turn onto a towel sprinkled with powdered sugar Remove paper or foil Roll cake and towel together Cool completely on wire rack To Make Lemo
65. ool completely on wire rack Spread with Cream Cheese Frosting Yield 15 servings NOTE For best flavor chill cake in refrigerator several hours or overnight Cream Cheese Frosting 4 cups powdered sugar 1 package 8 oz light cream cheese softened cup butter or margarine softened 1 teaspoon vanilla Place all ingredients in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 30 seconds or until blended Stop and scrape bowl Turn to Speed 4 and beat about 2 minutes or until smooth and creamy Spread on cooled cake Per serving About 626 cal 7 g protein 77 g carb 33 g fat 112 mg chol 351 mg sodium 31 Chocolate Cake 2 cups all purpose Combine dry ingredients in mixer bowl Add flour shortening milk and vanilla Attach bowl and 14 cups sugar flat beater to mixer Turn to Speed 2 and mix 1 teaspoon baking about 1 minute Stop and scrape bowl Add eggs powder and chocolate Continuing on Speed 2 mix teaspoon baking about 30 seconds Stop and scrape bowl Turn to soda Speed 6 and beat about 1 minute teaspoon salt cup shortening Pour batter into two greased and floured 1 cup low fat milk 8 or 9 round baking pans Bake at 350 F for 30 p low fat mi teaspoon yeni to 35 minutes or until toothpick inserted in p 2 eggs center comes out clean Cool 10 minutes Remove from pans Cool completely on wire 2 squares 1 oz each pack Frost if desired unsweetened choco
66. ool to lukewarm Dissolve yeast in warm water in warmed mixer bowl Add lukewarm milk mixture and 4 cups flour Attach bowl and PowerKnead Spiral Dough Hook to mixer Turn to Speed 2 and mix about 1 minute Continuing on Speed 2 add remaining flour cup at a time and mix about 1 minutes or until dough starts to clean sides of bowl Knead on Speed 2 about 2 minutes longer or until dough is smooth and elastic Dough will be slightly sticky to the touch Place dough in greased bowl turning to grease top Cover Let rise in warm place free from draft about 1 hour or until doubled in bulk Punch dough down and divide in half Shape each half into a loaf as directed in the Bread Making Tips section and place in greased 8 x 44x 2 baking pans Cover Let rise in warm place free from draft about 1 hour or until doubled in bulk Bake at 400 F for 30 minutes or until golden brown Remove from pans immediately and cool on wire racks Yield 32 servings 16 slices per loaf Per serving About 95 cal 3 g protein 18 g carb 1 g fat 0 mg chol 148 mg sodium VARIATION Extra Bread for the Freezer Increase ingredient quantities by 50 percent and prepare in 6 qt mixer bowl In second paragraph change 4 cups flour to 7 cups Divide dough into 3 pieces Yield 48 servings 16 slices per loaf Variations continued on next page 58 Basic White Bread cowznuep VARIATIONS Cinnamon Bread Prepare d
67. or frozen blueberries not thawed Combine dry ingredients in mixer bowl Add milk butter orange peel and eggs Attach bowl and flat beater to mixer Turn to STIR Speed and mix about 30 seconds With spoon gently stir in blueberries Spoon batter into 9 x 5 x 3 baking pan that has been greased on the bottom only Bake at 350 F for 55 to 65 minutes or until toothpick inserted in center comes out clean Cool in pan 10 minutes Remove from pan and cool completely on wire rack Yield 16 servings 16 slices per loaf Per serving About 196 cal 3 g protein 31 g carb 7 g fat 27 mg chol 177 mg sodium Baking Powder Biscuits N NN cups all purpose flour teaspoons baking powder teaspoon salt cup shortening cup low fat milk Melted butter or margarine if desired Place flour baking powder salt and shortening in mixer bowl Attach bowl and flat beater to mixer Turn to STIR Speed and mix about 1 minute Stop and scrape bowl Add milk Continuing on STIR Speed mix until dough starts to cling to beater Avoid overbeating Turn dough onto lightly floured surface and knead about 20 seconds or until smooth Pat or roll to thickness Cut with floured 2 biscuit cutter Place on greased baking sheets and brush with melted butter if desired Bake at 450 F for 12 to 15 minutes Serve immediately Yield 12 servings 1 biscuit per serving Per serving About 135 cal 3 g protein 17 g carb 6 g fa
68. oth ball and flatten slightly Wrap in plastic wrap Chill in refrigerator 15 minutes Roll one half of dough to thickness between waxed paper Fold pastry into quarters Ease into 8 or 9 pie plate and unfold pressing firmly against bottom and sides Continue with one of the procedures that follow For One crust Pie Fold edge under Crimp as desired Add desired pie filling Bake as directed For Two crust Pie Trim pastry even with edge of pie plate Using second half of dough roll out another pastry crust Add desired pie filling Top with second pastry crust Seal edge Crimp as desired Cut slits for steam to escape Bake as directed For Baked Pastry Shell Fold edge under Crimp as desired Prick sides and bottom with fork Bake at 450 F for 8 to 10 minutes or until lightly browned Cool completely on wire rack and fill Alternate Method for Baked Pastry Shell Fold edge under Crimp as desired Line shell with foil Fill with pie weights or dried beans Bake at 450 F for 10 to 12 minutes or until edges are lightly browned Remove pie weights and foil Cool completely on wire rack and fill Yield 8 servings two 8 or 9 crusts Per serving one crust About 134 cal 2 g protein 13 g carb 8 g fat 0 mg chol 118 mg sodium Per serving two crusts About 267 cal 4 g protein 27 g carb 16 g fat 0 mg chol 236 mg sodium VARIATION Pastry for Four Pie Crusts Double the ingredients and prepare in the
69. ough divide and roll out each half to a rectangle as directed in the Shaping a Loaf section Mix together 4 cup sugar and 2 teaspoons cinnamon in small bowl Spread each rectangle with 1 tablespoon softened butter or margarine Sprinkle with half of sugar mixture Finish rolling and shaping loaves Place in well greased 8 x 4 x 2 baking pans Cover Let rise in warm place free from draft about 1 hour or until doubled in bulk If desired brush tops with beaten egg white Bake at 375 F for 40 to 45 minutes or until golden brown Remove from pans immediately and cool on wire racks Yield 32 servings 16 slices per loaf Per serving About 111 cal 3 g protein 21 g carb 2 g fat 0 mg chol 152 mg sodium Sixty Minute Rolls Increase yeast to 3 packages and sugar to cup Mix and knead dough as directed in the Basic White Bread section Place in greased bowl turning to grease top Cover Let rise in warm place free from draft about 15 minutes Turn dough onto lightly floured surface Shape as desired see following suggestions Cover Let rise in slightly warm oven 90 F about 15 minutes Bake at 425 F for 12 minutes or until golden brown Remove from pans immediately and cool on wire racks Curlicues Divide dough in half and roll each half to 12 x 9 rectangle Cut 12 equal strips about 1 wide Roll each strip tightly to form a coil tucking ends underneath Place on greased baking sheets about 2
70. ough from the bowl and PowerKnead Spiral Dough Hook Follow directions in recipe for rising shaping and baking When using the traditional method to prepare a favorite recipe dissolve yeast in warm water in warmed bowl Add remaining liquids and dry ingredients except last 1 to 2 cups flour Turn to Speed 2 and mix about 1 minute or until ingredients are thoroughly mixed Proceed with steps 4 through 6 55 Q cold i A m 3 ILLUSTRATION C Both methods work equally well for bread preparation However the Rapid Mix method may be a bit faster and easier for new bread bakers It is slightly more temperature tolerant because the yeast is mixed with dry ingredients rather than with warm liquid sav344 DINO ANY SAGVIYd LSVW3IA Bread Making Tips Making bread with a mixer is quite different from making bread by hand Therefore it will take some practice before you are completely comfortable with the new process For your convenience we offer these tips to help you become accustomed to bread making the KitchenAid brand way e Start out with an easy recipe such as the Basic White Bread recipe until you are familiar with using the PowerKnead Spiral Dough Hook e Always use the PowerKnead Spiral Dough Hook to mix and knead yeast doughs Use Speed 2 to mix or knead yeast doughs Use of any other speed creates high potential for stand mixer failure e Do not use recipes call
71. portion thick on lightly floured waxed paper Cut with cookie cutters and place on lightly greased baking sheets Bake at 375 F for 7 to 10 minutes or until edges are light brown Remove from baking sheets immediately and cool on wire racks Yield 48 servings 1 cookie per serving Per serving About 50 cal 1 g protein 7 g carb 2 g fat 10 mg chol 46 mg sodium VARIATION Sugar Cookies for a Crowd Double the ingredients and prepare in the 6 qt mixer bowl Yield 96 servings 1 cookie per serving 46 Raisin Apricot Oatmeal Cookies N cup butter or margarine cup shortening cup granulated sugar cup packed brown sugar teaspoons vanilla eggs cups quick cooking oats cups all purpose flour teaspoon baking soda teaspoon salt cup raisins cup chopped dried apricots Place butter shortening vanilla sugars and eggs in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 30 seconds Stop mixer and scrape bowl Turn to Speed 4 and beat about 30 seconds Stop and scrape bowl Add oats flour baking soda salt raisins and apricots Turn to Speed 2 and mix about 30 seconds Drop by rounded teaspoonfuls onto greased baking sheets Bake at 375 F for 8 to 10 minutes or until light golden brown Yield 48 servings 1 cookie per serving Per serving About 91 cal 1 g protein 12 g carb 5 g fat 14 mg chol 74 mg sodium VARIATION Cookies for the Freezer Doub
72. pper seasoning To Make Cream Puffs Heat water butter and salt in a medium saucepan over high heat to a full rolling boil Reduce heat and quickly stir in flour mixing vigorously until mixture leaves sides of pan in a ball Place flour mixture in mixer bowl Attach bowl and flat beater Turn to Speed 2 and add eggs one at a time beating about 30 seconds after each addition Stop and scrape bowl Turn to Speed 4 and beat about 15 seconds Drop dough onto greased baking sheets forming 36 mounds 2 apart Bake at 400 F for 10 minutes Reduce heat to 350 F and bake 25 minutes longer Turn off oven Remove pans from oven Cut a small slit in side of each puff Return pans to oven turned off for 10 minutes leaving oven door ajar Cool completely on rack To Make Filling Combine all ingredients in mixer bowl Attach bowl and flat beater Turn to Speed 2 and mix about 30 seconds or until blended Pipe or spoon about 1 tablespoon filling into each cream puff Yield 36 servings 1 filled cream puff per serving Per serving About 72 cal 2 g protein 4 g carb 5 g fat 37 mg chol 132 mg sodium 22 Mashed Potatoes wR ns 1 N large potatoes Warm mixer bowl and flat beater with hot water about 24 Ibs dry Place hot potatoes in bowl Attach bowl and peeled quartered flat beater to mixer Gradually turn to Speed 2 and boiled i and mix about 1 minute or until smooth cup low fat milk os
73. quickly into dough Most bread recipes give a range for the amount of flour to be used Enough flour has been added when the dough starts to clean sides of bowl If dough is sticky or humidity is high slowly add more flour about 4 cup at a time but do not exceed recommended flour capacity Knead after each addition until flour is completely worked into dough If too much flour is added a dry loaf will result e When done yeast breads and rolls should be deep golden brown in color Other tests for doneness of breads are Bread pulls away from the sides of pan and tapping on the top of the loaf produces a hollow sound Turn loaves and rolls onto racks immediately after baking to avoid sogginess Shaping a Loaf Divide dough in half On lightly floured surface roll each half into a rectangle approximately 9 x 14 A rolling pin will smooth dough and remove gas bubbles f hi J Starting at a short end roll dough tightly Pinch dough to seal seam Pinch ends and turn under Place seam side down in loaf pan Follow directions in recipe for rising and baking 57 Basic White Bread WNUN N 1 5 6 cup low fat milk tablespoons sugar teaspoons salt tablespoons butter or margarine packages active dry yeast cups warm water 105 F to 115 F cups all purpose flour Place milk sugar salt and butter in small saucepan Heat over low heat until butter melts and sugar dissolves C
74. r cup at a time and mix about 1 minutes or until dough starts to clean sides of bowl Knead on Speed 2 about 2 minutes longer Place dough in greased bowl turning to grease top Cover Let rise in warm place free from draft about 1 hour or until doubled in bulk Punch dough down Brush 14 pizza pan with oil Sprinkle with cornmeal Press dough across bottom of pan forming a collar around edge to hold toppings Add toppings as desired Bake at 450 F for 15 to 20 minutes Yield 4 servings pizza per serving Per serving About 373 cal 11 g protein 74 g carb 3 g fat 0 mg chol 271 mg sodium VARIATION Pizza for a Crowd Double the ingredients and prepare in the 6 qt mixer bowl Yield 8 servings pizza per serving 70 Herb Garlic Baguettes 1 package active dry yeast 1 teaspoon sugar cup warm water 105 F to 115 F 3 3 4 cups all purpose flour 1 tablespoon chopped fresh basil or 1 teaspoon dried basil 2 teaspoons chopped fresh oregano or 4 teaspoon dried leaf oregano 2 teaspoons chopped fresh thyme or teaspoon dried leaf thyme 1 teaspoon fresh minced garlic 1 teaspoon salt cup cold water 1 egg 1 teaspoon water Dissolve yeast and sugar in warm water Place 3 cups flour basil oregano thyme garlic and salt in bowl Attach bowl and PowerKnead Spiral Dough Hook to mixer Turn to Speed 2 and mix 30 seconds Stop and scrape bowl Continuing on Speed 2
75. r before touching stand mixer off before scraping beaters The stand mixer may warm up during use Under heavy loads with extended mixing time you may not be able to comfortably touch the top of the stand mixer This is NOTE Do not scrape bowl while normal stand mixer is operating Failure to do so can result in broken bones cuts or bruises Care and Cleaning Bowl white flat beater and white spiral dough hook may be washed in an automatic dishwasher Or clean them thoroughly in hot sudsy water and rinse completely before drying Wire whip burnished spiral dough hook and burnished flat beater should be hand washed and dried immediately Do not wash wire whip burnished spiral dough hook and burnished flat beater in a dishwasher Do not store beaters on shaft NOTE Always be sure to unplug stand mixer before cleaning Wipe stand mixer with a soft damp cloth Do not use household commercial cleaners Do not immerse in water Wipe off beater shaft frequently removing any residue that may accumulate Beater to Bowl Clearance Your stand mixer is adjusted at the factory so the flat beater just clears the bottom of the bowl If for any reason the flat beater hits the bottom of the bowl or is too far away from the bowl you can correct the clearance easily 1 Unplug stand mixer 2 Place bowl lift handle in down position 3 Attach flat beater 4 Adjust so flat beater just clears bottom surface of
76. r serving About 167 cal 11 g protein 16 g carb 6 g fat 47 mg chol 426 mg sodium VARIATION Mexican Appetizer Meatballs Form meat mixture into 1 balls Place in 13 x 9 x 2 rectangular baking pan Bake at 400 F for 20 to 25 minutes or until no longer pink inside Serve with salsa if desired Yield 18 servings 2 meatballs per serving Per serving About 124 cal 9 g protein 11 g carb 5 g fat 36 mg chol 287 mg sodium Meat Loaf for a Crowd Double the ingredients and mix in the 6 qt mixer bowl Yield 12 servings loaf per serving 25 Chicken and Mushroom Casserole with Cheese Puff Topping Filling 2 3 mR Past N N N N tablespoons butter or margarine boneless skinless chicken breast halves cut into 4 pieces medium onion or 3 shallots sliced ounces button or crimini mushrooms halved or quartered can 14 oz diced tomatoes undrained tablespoons flour teaspoon dried thyme leaves ry Topping cup water cup butter or margarine cut up teaspoon salt cup all purpose flour eggs oz sharp Cheddar cheese diced To Make Filling Melt butter in large skillet over medium heat Add chicken and onion Cook and stir 3 minutes Add mushrooms Cook and stir 5 minutes Add tomatoes flour and thyme Cook and stir until thickened and bubbly Cover and keep warm on low heat To Make Pastry Topping Heat water butter and salt in small saucepan over high heat to
77. rn to Speed 2 and mix about 45 seconds Turn to Speed 4 and beat about 30 seconds or until well blended Add flour and cayenne Turn to STIR Speed and mix about 45 seconds or until mixture forms a ball Divide dough in half Wrap half of dough in plastic wrap and refrigerate On floured surface with floured rolling pin roll remaining half of dough to thick about 12 x 9 rectangle Cut into 1 x 3 strips With floured spatula place on large lightly greased baking sheets Bake at 375 F for 10 to 12 minutes or until set Let stand 1 minute Remove from pans and cool on wire rack Repeat with remaining dough Serve warm or at room temperature Yield 30 servings 2 wafers per serving Per serving About 108 cal 4 g protein 5 g carb 8 g fat 12 mg chol 126 mg sodium 49 PIES AND DESSERTS Pie Pastry 5 6 cups all purpose flour teaspoon salt cup shortening well chilled tablespoons butter or margarine well chilled tablespoons cold water Place flour and salt in mixer bowl Attach bowl and flat beater to mixer Turn to STIR Speed and mix about 15 seconds Cut shortening and butter into pieces and add to flour mixture Turn to STIR Speed and mix 30 to 45 seconds or until shortening particles are size of small peas Continuing on STIR Speed add water 1 tablespoon at a time mixing until all particles are moistened and dough begins to hold together Divide dough in half Pat each half into a smo
78. s thinly sliced cup whipping cream whipped To Make Topping Place brown sugar butter and cream in small saucepan Heat over low heat just until butter melts stirring constantly Pour over bottoms of three 8 or 9 round baking pans Sprinkle with walnuts To Make Cake Place sugar and butter in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 30 seconds Stop and scrape bowl Add banana and vanilla Continuing on Speed 2 mix about 30 seconds Continuing on Speed 2 add eggs one at a time mixing about 15 seconds after each addition Stop and scrape bowl Combine flour baking powder baking soda and salt in small bowl Add half of flour mixture to sugar mixture in mixer bowl Turn to Speed 2 and mix about 30 seconds Add buttermilk and remaining flour mixture Gradually turn to Speed 6 and beat about 30 seconds Spread batter evenly over nut mixture in pans Bake at 350 F for 25 to 30 minutes or until toothpick inserted in center comes out clean Cool in pans about 3 minutes Remove from pans and cool completely on wire racks Meanwhile to make filling combine sugar flour and salt in medium saucepan Gradually stir in milk Heat to boiling over medium heat stirring constantly Stir about cup hot mixture into beaten egg in separate bowl Pour egg mixture into saucepan Cook until mixture is bubbly stirring constantly Remove from heat Stir in vanilla and butter Cool slightly Re
79. sed bowl turning to grease top Cover Let rise in warm place free from draft about 1 hour or until doubled in bulk Punch dough down and divide in half Shape each half into a round loaf Place on two greased baking sheets 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 loaves with aluminum foil for last 15 minutes if tops brown too quickly Remove from baking sheets immediately and cool on wire racks Yield 32 servings 16 slices per loaf Per serving About 96 cal 2 g protein 20 g carb 1 g fat 0 mg chol 143 mg sodium 63 Dill Batter Bread N N 3 3 packages active dry yeast cup warm water 105 F to 115 F tablespoons honey divided cups large curd cottage cheese tablespoons grated fresh onion tablespoons butter or margarine softened tablespoons dill seed teaspoons salt teaspoon baking soda eggs cup whole wheat flour cups all purpose flour Dissolve yeast in warm water in warmed mixer bowl Add 1 tablespoon honey and let stand 5 minutes Add cottage cheese remaining 3 tablespoons honey onion butter dill seed salt and soda Attach bowl and flat beater to mixer Turn to STIR Speed and mix about 30 seconds Add eggs Continuing on STIR Speed mix about 15 seconds Add whole wheat flour and 2 cups all purpose flour Turn to Speed 2 and mix about 2 minutes or until combined Continu
80. sugar eggs 2 tablespoons butter nutmeg and cinnamon Turn to Speed 4 and beat about 1 minute Spread mixture in greased 9 pie plate Bake at 400 F for 20 minutes or until set Clean bowl and beater Place all topping ingredients in mixer bowl Attach bowl and flat beater to mixer Turn to STIR Speed and mix about 15 seconds Spread on hot puff Bake 10 minutes longer Yield 6 servings cup per serving Per serving About 268 cal 6 g protein 35 g carb 12 g fat 2 mg chol 176 mg sodium Herbed Whipped Squash N N RR large butternut squash baked about 3 cups cooked cup butter or margarine melted teaspoon dried tarragon leaves teaspoon salt teaspoon black pepper Scoop cooked squash out of shell and place in mixer bowl Attach bowl and wire whip to mixer Turn to Speed 4 and beat about 30 seconds Add all remaining ingredients Turn to Speed 2 and mix about 30 seconds Turn to Speed 4 and beat about 2 minutes Yield 6 servings cup per serving Per serving About 107 cal 1 g protein 11 g carb 7 g fat 0 mg chol 137 mg sodium 21 Appetizer Cream Puffs with Creamy Feta Olive Filling Cream Puffs cup water cup butter or margarine teaspoon salt cup all purpose flour eggs Filling 1 package 8 oz light N XN wR cream cheese oz crumbled tomato basil feta cheese cup light sour cream cup finely chopped kalamata or ripe olives teaspoon lemon pe
81. t 1 800 541 6390 OR The replacement parts and repair labor costs to correct defects in materials and workmanship Service must be provided by an Authorized KitchenAid Service Center See the KitchenAid Stand Mixer Warranty for Puerto Rico on the following page on how to arrange for service mixer is used in other than normal single family home use B Damage resulting from accident alteration misuse or abuse C Any shipping or handling costs to deliver your stand mixer to an Authorized Service Center D Replacement parts or repair labor costs for stand mixers operated outside the 50 United States and District of Columbia KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES Some states do not allow the exclusion or limitation of incidental or consequential damages so this exclusion may not apply to you This warranty gives you specific legal rights and you may also have other rights which vary from state to state KitchenAid Stand Mixer Warranty for Puerto Rico A limited one year warranty extends to the purchaser and any succeeding owner for stand mixers operated in Puerto Rico During the warranty period all service must be handled by an Authorized KitchenAid Service Center Please bring the stand mixer or ship it prepaid and insured to the nearest Authorized Service Center Call toll free 1 800 541 6390 to learn the location of a Service Cent
82. t 1 mg chol 183 mg sodium 66 Basic Sweet Dough cup low fat milk cup sugar 14 teaspoons salt cup butter or margarine 2 packages active dry yeast 4 cup warm water 105 F to 115 F 3 eggs room temperature 5 4 6 cups all purpose flour Place milk sugar salt and butter in small saucepan Heat over low heat until butter melts and sugar dissolves Cool to lukewarm Dissolve yeast in warm water in warmed mixer bowl Add lukewarm milk mixture eggs and 5 cups flour Attach bowl and PowerKnead Spiral Dough Hook to mixer Turn to Speed 2 and mix about 2 minutes Continuing on Speed 2 add remaining flour cup at a time and mix about 1 minutes or until dough starts to clean sides of bowl Knead on Speed 2 about 2 minutes longer Place dough in greased bowl turning to grease top Cover Let rise in warm place free from draft about 1 hour or until doubled in bulk Punch dough down and shape as desired for rolls or coffee cakes VARIATION Basic Sweet Dough for a Crowd Double all ingredients and prepare in 6 qt mixer bowl In first paragraph change small saucepan to medium saucepan In second paragraph change 5 cups flour to 10 cups flour 67 Cinnamon Swirl Rounds cup firmly packed brown sugar cup sugar cup butter or margarine softened cup all purpose flour tablespoons cinnamon cup chopped walnuts or pecans recipe Basic Sweet Dough Caramel Glaze 4
83. tening in small saucepan over low heat stirring to blend Drizzle over cake Yield 16 servings Per serving cake and glaze About 390 cal 6 g protein 55 g carb 18 g fat 99 mg chol 289 mg sodium 30 Italian Cream Cake N N 1h sms Mmm eggs separated cup butter or margarine cup shortening cup sugar cups all purpose flour teaspoon baking soda cup buttermilk teaspoon vanilla cups coconut cup chopped pecans Place egg whites in mixer bowl Attach bowl and wire whip to mixer Turn to Speed 8 and whip 2 to 3 minutes or until egg whites are stiff but not dry Place egg whites in another bowl Place butter shortening and sugar in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 4 and mix about 2 minutes or until light and fluffy Continuing on Speed 4 add egg yolks one at a time mixing about 15 seconds after each addition Stop and scrape bowl Mix flour and baking soda Add half to sugar mixture in mixer bowl Turn to Speed 2 and mix about 30 seconds Add buttermilk vanilla and remaining flour mixture Gradually turn to Speed 4 and beat about 1 minute Add coconut and pecans Turn to STIR Speed and mix just until blended Remove bowl from mixer Gently fold in beaten egg whites with spatula just until blended Pour batter into greased and floured 13 x 9 x 2 baking pan Bake at 350 F for 40 to 50 minutes or until toothpick inserted in center comes out clean C
84. ternately with of the milk mixture mixing 15 seconds after each addition Spoon batter into 8 greased and floured custard cups Place cups on baking sheet Bake at 350 F for 30 to 35 minutes or until toothpick inserted into cupcake comes out clean Remove from custard cups and cool on wire rack Top with Coffee Cream and serve with Fudge Sauce To Make Coffee Cream Combine cream sugar and espresso in bowl Attach bowl and wire whip to mixer Turn to Speed 8 and whip cream until stiff To Make Fudge Sauce Place chocolate cream and cinnamon in small saucepan Cook and stir over low heat until chocolate is melted and mixture is combined Yield 8 servings 8 cupcakes Per serving About 690 cal 8 g protein 76 g carb 40 g fat 187 mg chol 291 mg sodium VARIATION Cupcakes for a Party Double all ingredients and prepare in 6 qt mixer bowl Fill paper lined standard size muffin pans two thirds full Bake at 350 F for 18 to 22 minutes or until toothpick inserted into cupcake comes out clean Yield 48 cupcakes 48 servings Per serving About 227 cal 3 g protein 25g carb 14 g fat 64 mg chol 59 mg sodium 37 Caramel Creme Frosting N cup butter or margarine cup firmly packed brown sugar cup low fat milk cup miniature marshmallows Melt butter in medium saucepan Add brown sugar and milk stirring to blend Heat to boiling Cook about 1 minute stirring constantly Remove from heat
85. tially baked Crust Bake at 350 F for 6 to 7 minutes or until filling is slightly set Remove from oven Meanwhile clean mixer bowl and beater Place all Lemon Filling ingredients except lemon juice in mixer bowl Attach bowl and flat beater to mixer Turn to STIR Speed and mix about 30 seconds Turn to Speed 2 Gradually add lemon juice and mix about 30 seconds or until well blended Pour over Cream Cheese Filling Bake at 350 F for 14 to 16 minutes or until filling is set NOTE Filling may puff up during baking but will fall when removed from oven Sprinkle with powdered sugar if desired Cool completely in pan Yield 48 servings 1 bar per serving Per serving About 115 cal 2 g protein 16 g carb 5 g fat 39 mg chol 65 mg sodium 45 Sugar Cookies cup butter or margarine softened cup sugar egg teaspoon vanilla cups all purpose flour teaspoon baking soda 4 teaspoon salt Place butter and sugar in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix 30 seconds Turn to speed 4 and beat about 1 minutes Stop and scrape bowl Add egg and vanilla Turn to Speed 6 and beat about 1 minute Combine flour soda and salt Add to mixer bowl Turn to STIR Speed and beat about 30 seconds Stop and scrape bowl Turn to Speed 2 and mix about 45 seconds Shape dough into a flat ball Wrap in plastic wrap Chill in refrigerator 2 to 3 hours Divide dough into thirds Roll each
86. ually turn to Speed 6 and beat 4 to 4 minutes or until soft peaks form Spoon about cup mixture into each of 6 stemmed dessert dishes Set aside Pour bittersweet chocolate mixture into mixer bowl Gradually turn to Speed 6 and beat about 3 minutes or until soft peaks form Spoon about cup mixture over white chocolate layer Cover dishes with plastic wrap or foil Refrigerate 8 hours or overnight To Make Raspberry Sauce Place raspberries in blender container Cover and blend until smooth Pour mixture into a wire mesh strainer over a small saucepan press with back of spoon to squeeze out liquid Discard seeds and pulp in strainer Place remaining ingredients in saucepan Cook over medium heat stirring constantly until thickened and bubbly Remove from heat and cool Store sauce in covered container in refrigerator Stir before using Spoon Raspberry Sauce over chocolate in dessert dishes before serving Yield 6 servings 4 cup mousse and cup raspberry sauce per serving Per serving About 664 cal 6 g protein 53 g carb 48 g fat 115 mg chol 57 mg sodium 53 Raspberry Filled Almond Meringue Dessert Meringue 2 cups toasted ay slivered almonds finely chopped egg whites room temperature tablespoon vanilla teaspoon white vinegar cups powdered sugar Filling 2 cups frozen N N raspberries from 16 oz bag cup granulated sugar tablespoons cornstarch cup water or orang
87. ugar teaspoon salt cup evaporated milk teaspoon light corn syrup squares 1 oz each unsweetened chocolate tablespoons butter or margarine teaspoon vanilla cup chopped walnuts or pecans Butter sides of heavy 2 qt saucepan Combine sugar salt evaporated milk corn syrup and chocolate in pan Cook and stir over medium heat until chocolate melts and sugar dissolves Cook to soft ball stage 236 F without stirring Remove immediately from heat Add butter without stirring Cool to lukewarm 110 F Stir in vanilla Pour mixture into mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 8 minutes or until fudge stiffens and loses its gloss Quickly turn to STIR Speed and add walnuts mixing just until blended Spread in buttered 9 x 9 x 2 baking pan Cool at room temperature Cut into 1 squares when firm Yield 64 servings 1 square per serving Per serving About 59 cal 1 g protein 7 g carb 3 g fat 1 mg chol 12 mg sodium VARIATION Chocolate Fudge for a Crowd Triple all ingredients and prepare in the 6 qt mixer bowl Increase mixing time at Speed 2 to 9 minutes Spread in buttered 15 x 10 x 1 baking pan Cut into 1 squares when firm Yield 150 servings 1 square per serving Per serving About 75 cal 2 g protein 9 g carb 4 g fat 1 mg chol 15 mg chol 41 Divinity Sw N cups sugar cup light corn syrup cup water egg whites teaspoon a
88. werKnead Spiral Dough Hook to mixer Turn to Speed 2 and mix about 15 seconds Continuing on Speed 2 gradually add milk mixture oil butter and egg yolks to flour mixture and mix about 1 minute Continuing on Speed 2 add remaining flour cup at a time until dough starts to clean sides of bowl Knead on Speed 2 about 2 minutes longer NOTE Dough may not form a ball on the hook However as long as there is contact between dough and hook kneading will be accomplished Do not add more than the maximum amount of flour specified or loaf will be dry Place dough in a greased bowl turning to grease top Cover Let rise in warm place free from draft about 1 hour or until doubled in bulk Punch dough down and shape into a ball Place in a greased and floured 1 qt baking dish Let rise in warm place free from draft about 1 hour or until doubled in bulk Cut 2 slashes with a sharp knife in a cross pattern on top of loaf Beat egg white and water in small bowl and brush lightly on top of loaf Bake at 350 F for 55 to 60 minutes Remove from baking dish immediately and cool on wire rack Yield 12 servings 12 slices per loaf Per serving About 351 cal 7 g protein 47 g carb 15 g fat 83 mg chol 253 mg sodium VARIATION Lemony Raisin Focaccia Prepare dough as directed above After shaping into a ball place dough on lightly greased baking sheet and flatten to 2 thick Let rise and bake as directed above
89. x about 30 seconds or until blended Turn to Speed 4 and beat about 2 minutes or until smooth and creamy Yield 12 to 16 servings frosting for 2 layer or 13 x 9 x 2 cake Per serving About 196 cal 2 g protein 41 g carb 3 g fat 7 mg chol 107 mg sodium 39 COOKIES BARS AND CANDIES Creamy No Cook Mints 3 ounces light cream cheese teaspoon mint flavoring 2 drops green food color or color of choice 4 42 cups powdered sugar Superfine sugar N Place cream cheese flavoring and food color in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 30 seconds or until smooth Continuing on Speed 2 gradually add powdered sugar and mix about 1 minutes or until mixture becomes very stiff To make mints dip individual flexible candy molds in superfine sugar Press in mint mixture Turn out onto waxed paper covered with superfine sugar Repeat until all mixture is used OR Shape mixture into balls using about 1 teaspoon for each ball Roll in superfine sugar Place on waxed paper covered with superfine sugar Flatten slightly with thumb to form thick patties If desired press back of fork lightly on patties to form ridges Store mints tightly covered in refrigerator Mints also freeze well Yield 42 servings 2 candies per serving Per serving About 54 cal 0 g protein 13 g carb 0 g fat 1 mg chol 12 mg sodium 40 Chocolate Fudge Butter cups s

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