Stand Mixer
_Instmctions and Recipesl
J
Total Rephcement Warranty
We're so confident the
qtlality of our products
meets the exacting
standards of
}(itchenAid that, if
your stand mixer should
fail within the first year of
ownership, }(itchenAid 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
unit is covered by our one year fnll
warranty. Please follow these
instructions to receive this quality
service.
If you reside in the United States
and your }(itchenAid _'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, 9 a.m. to
3 p.m., Saturday, Eastern Time.
Give the constfltant your complete
shipping address. (No P.O. box
numbers.)
Give the consultant your complete
model and serial number.
KitchenAid will arrange to deliver a
replacement stand mixer and have your
"failed" stand mixer returned to us.
Put your "failed" stand mixer in the
original shipping carton along with a
sheet of paper with your name and
address on it, and a copy of the proof of
purchase (register receipt, credit card
charge slip, etc.)
The consultant will also identify the
Authorized Service Center nearest your
location.
Table of Contents
Total Replacement Warranty ........................................................ Inside Front Cover
Important Safeguards ................................................................................................ 2
Warranty ................................................................................................................... 4
How To Arrange For Service- USAOnly.....................................................5
Standard First Year Warranty ....................................................................... 5
HowToArrange For Service - Outside The USA ......................................... 5
If You Need Service or Assistance ........................................................................... 6
Electrical Requirements ........................................................................................... 6
Product Registration Card ........................................................................................ 7
HowToObtain Service ............................................................................................. 7
About Your Mixer
5 Quart Models ......................................................................................................... 8
41/2Quart Models .................................................................................................... 10
Using Your }(itchenAid k Attachments ................................................................... 12
Mixing Time ............................................................................................................ 12
Mixer Use ............................................................................................................... 12
Care and Cleaning .................................................................................................. 13
Beater to Bowl Clearance ....................................................................................... 13
Speed Control Guide - 10 Speed Mixers ................................................................ 14
Mixing Tips ............................................................................................................. 15
Attachments and Accessories - General Information ............................................. 17
Speed Control Guide - Commercial Mixers ............................................................ 18
Appetizers, Entrees, and Vegetables ...................................................................... 19
Cakes and Frostings ............................................................................................... 28
Cookies,Bars,and Candies .................................................................................... 41
Pies and Desserts ................................................................................................... 50
Yeast Breads and Quick Breads ............................................................................. 57
General Instructions for Mixing and Kneading Yeast Dough ..................... 58
Bread Making Tips ..................................................................................... 59
KitchenAid _'Attachments and Accessories ............................................................ 79
IMPORTANTSAFEGUARDS
When using electrical appliances, basic safety precautions should always be
followed including the following:
1. Read all instructions
2. To protect against risk ofelectrical shock, do not put mixer in water or other
liquid.
3. Close supervision is necessary when this or any appliance is used near
children.
4. Unplug mixer from outlet when not in use, before putting on or taking off parts
and before cleaning.
5. Avoid contacting moving parts. Keep hands, hair, clothing, as well as spatulas
and other utensils away from beater during operation to reduce the risk of injury
to persons and/or damage to the mixer.
6. Do not operate mixer tmattended or near edge of work surface. When used for
heaW loads or at high speeds, mixer may move on work surface.
7. Do not operate mixer with a damaged cord or plug or after the mixer
malfunctions, or is dropped or damaged in any manner. Call the }(itchenAid
Customer Satisfaction Center at 1-800-541-6390for more iifformation.
8. The use of attachments not recommended or sold by }(itchenAid may cause fire,
electrical shock or injury.
9. Do not use the mixer outdoors.
10. Do not let the cord hang over edge of table or counter.
11. Remove flat beater, wire whip or dough hook fi'ommixer before washing.
12. This product is designed for household use only. (Except Model KSMCSOSVVH
which is designed for commercial use.)
SAVETHESE
Your safety and the safety of others is very important.
We have provided many important safety messages in this manual and on
your appliance. Always read and obey all safety messages.
This is the safety alert symbol.
This symbol alerts you to hazards that can kill or hurt you and
others.
All safety messages will be preceded by the safety alert symbol
and the word "DANGER" or "WARNING." These words mean:
You will be killed or seriously injured
ifyou don't follow instructions.
You can be killed or seriously injured
ifyou don't follow instructions.
All safety messages will identify the hazard, tell you how to reduce the chance
of injury, and tell you what can happen if the instructions are not followed.
KitchenAid Stand Mixer Warranty - USA
This warranty extends to the purchaser and any stlcceeding owner for mixers
operated in the 50 United States and the District of Columbia. For units operated in
Puerto Rico, the Standard First Year Warranty applies (see page 5) and is a Limited
Warranty because you must pay to ship the mixer to an Authorized KitchenAid
Service Center.
Length of KitchenAid KitchenAid
Warranty: Will Pay For: Will not pay for
One Year Full Warranty
from date of purchase.
Total Replacement
Warranty. (See Inside
Front Cover for details)
OR
Replacement parts and
repair labor costs to
correct defects in
materials and
workmanship. Service
must be provided by an
Authorized KitchenAid
Service Center.
A, Repairs when mixer
is used in other than
ilorinal hoine use.
B. Damage restflting
flom accident,
alteration, misuse or
abuse.
C. Any shipping or
handling costs to
deliver your mixer to
an Authorized
Service Center.
D. Replacement parts or
repair labor costs for
mixer operated
outside the ,50 United
States, the District of
Columbia.
KITCHENAIDDOES NOT ASSUMEANYRESPONSIBILITYFOR
INCIDENTALOR CONSEQUENTIALDAMAGES.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 may vary from state to state.
HowToArrangeForService- USAOnly
If the mixer is operated in the 50 United
States or the District of Columbia, you
may use either the Total Replacement
Warranty program or our Standard First
Year Warranty program, listed on the
Inside Front Cover and this page.
Residents of Puerto Rico must use the
Standard First Year Warranty program.
Youmay also use the information
listed under Standard First Year
Warranty to arrange for service
after your warranty expires.
Standard First _Y_arWarranty
(Required Warranty Service for Puerto Rico)
Take the mixer or ship prepaid and
insured to the nearest Authorized
Service Center (nearest Authorized
Service Center location can be obtained
by calling 1-800-541-6390, 8 a.m. to
8 p.m., Monday through Friday, 9 a.m.
to 3 p.m., Saturday, Eastern time.) Your
repaired mixer will be returned to you
prepaid and insured. During the
warranty period, all local service must
be handled by an Authorized
}(itchenAid Service Center.
After the warranty period you may use
any servicer you like, but we
recommend Authorized }(itchenAid
Service. If you are unable to obtain
satisfacto U service in this manner,
contact the Customer Satisfaction
Center, I{itchenAid Portable
Appliances, P.O. Box 218,St.Joseph,
Michigan 49085-0218.Call toll fl'ee:
1-800-541-6390, 8 a.m.to8 p.m.,
Monday through Friday, 9 a.m. to
3 p.m., Saturday, Eastern time.
HowToArrangeForService- OutsideTheUSA
Toarrange for service for traits operated
outside the 50 United States, District of
Coluinbia, consult your local KitchenAid
dealer or the store where you purchased
the product for iifformation on how to
obtain service locally.
If .YouNeed Service or Assistance
PLEASE READ THE FOLLOWING
BEFORE CALLING YOUR
SERVICE CENTER.
l.The mixer may warm up during use.
Under heaW loads with extended
mixing time periods, yon may not be
able to comfortably touch the top of
the unit. This is normal.
2.The 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
mixer. See "Beater to Bowl
Clearance," page 12.
If your mixer should malfunction
or fall to operate, please check the
following:
- Is the mixer plugged in?
- Is the fllse in the circuit to the mixer
in working order? If you have a circuit
breaker box, be sure the circuit is
closed.
- If the problem is not due to one of the
above items, see "Howto Arrange for
Service" on page 5.
- DONOTreturn the mixer to the
retailer as they do not provide service.
KEEPACOPYOFTHESALES
RECEIPTSHOWINGTHEDATEOF
PURCHASE.PROOFOFPURCHASE
WILLASSUREYOUOFIN-
WARRANTYSERVICE.
Electrical Requirements
Volts: 120 A.C. only. Hertz: 60
The wattage rating for your mixer is
printed on the trim band or on the serial
plate.
ModelKSMC50 Only:
Watts 350
Volts 120
Amps 3.0
Horsepower 2/5
Hertz 60
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.
Product Registration Card
Before you use your mixer, please fill
out and mail your product registration
card packed with the Instructions and
Recipes manual. This card will enable
us to contact you in the unlikely event of
a product safety notification and assist
tls in complying with the provisions of
the Consumer Product Safety Act. THIS
CARDDOESNOTVERIFYYOUR
WARRANTY.
KEEPACOPYOFTHESALES
RECEIPTSHOWINGTHEDATEOF
PURCHASEOFYOURMIXER.
PROOFOFPURCHASEWILL
ASSUREYOUOFIN-WARRANTY
SERVICE.
Please complete the following for your
personal records:
Model Number*
Date Purchased
Dealer'sName
Address
Phone
*Located on the product registration card or under base.
HowToObtainService
HOWTO OBTAINSERVICEFOR
UNITSOPERATEDIN THE 50
UNITEDSTATES,DISTRICT OF
COLUMBIAANDPUERTO RICO
l.Call toll-_e 1-800-541-6390 to
arrange for service, or write to:
Customer Satisfaction Center,
KitchenAid Portable Appliances,
P.O. Box 218, St. Joseph, MI
49085-0218.
2.Look in your local phone directoU
Yellow Pages, under "Appliances,
Small - Repair and Service."
3.Parts and Attachments for your mixer
can also be obtained by calling
1-800-541-6390.
5 Quart* Stand Mixer Features
Overload Reset Button
Models KSM50P and
KSMC50 only
Motor Head (not shown)
Attachment Hub
(see page 17)
Attachment
.......... Knob
Speed Control
Lever_
Beater Height
Adjustment Screw
(not shown)
Spring Latch and Bowl Pin
(not shown)
Locating Pins
-Bowl Lift Handle
+' ...... _,, (not shown)
Beater
Shaft
Stainless Steel
Wire Whip Steel Bowl
Bowl Support
Dough Hook'_
*5 Quart models include KSSS, KSMS, KSM50P, KSMC50
1Commercial model not shown.
8
Assembling Your 5 Quart Mixer
TO ATTACH BOWL
1. Be sure speed control is OFF and
mixer is unplugged.
2. Place bowl lift handle in down
position.
3. Fit bowl supports over locating pins.
4. Press down on back of bowl until
bowl pin snaps into spring latch.
5. Raise bowl before mixing.
G.Plug mixer in proper electrical outlet.**
TO REMOVE BOWL
1. Be sure speed control is OFF and
mixer is unplugged.
2. Place bowl lift handle in down
position
3. Remove flat beater, wire whip, or
dough hook.
4. Grasp bowl handle and lift straight
up and off locating pins.
......._--_a_.
TO ATTACH FLAT BEATER,
WIRE WHIP, OR DOUGH HOOK
1. Turn speed control to OFF and
unplug.
2. Slip flat beater on beater shaft and
press upward as far as possible.
3. Turn heater to
right, hooking
beater over the
pin on shaft.
4. Plug mixer in proper electrical outlet.**
TO REMOVEFLATBEATER,
WIREWHIP, OR DOUGHHOOK
1.Turnspeed control to OFFand
tmplug.
2. Press beater upward as far as
possible and ttlrn left.
3. Pull beater fl'ombeater shaft.
4. Plug mixer in proper electrical outlet.**
SE
TO RAISE BOWL
1. Rotate handle to straight-up position.
2. Bowl must always be in raised,
locked position when mixing.
TO LOWER BOWL
1. Rotate handle back and down.
Injury Hazard
Unplug mixer before inserting
or removing beaters.
Unplug mixer before cleaning.
Failure to do so can result in
broken bones or cuts.
HOUSEHOLDMIXER
SPEED CONTROL
Ping mixer in proper electrical outlet.**
Speed coim-ollever should always to be
set on lowest speed for ,starting,then
gradually moved to desired higher speed
to avoid splashing ingredients out ofbowl.
See pages 14,18forSpeed Control Guide.
OVERLOAD RESET BUTTON
Models KSM50P and
KSMC50 only
If the mixer is overloaded,
the Overload Reset Button
will pop out and the mixer will shut off.
Turn the Speed Control Lever to OFF.
\/gait a few minutes, then push in the
Reset Button. Turn the Speed Control
Lever to the desired speed and continue
mixing.
** See page 6,
4_ Quart* Stand Mixer Features
Motor Head
Attachment Hub
(see page 17)
Attachment Knob
Adjustment
Screw
Flat Beater
4_ Quart
Stainless
Steel
Bowl
Stalnless Steel
Wire Whlp
Dough Hook
*z!!'_Quart models inchlde K45,K%I90. KSM103,KSM75
10
Bowl Clamplng Plate
AssemblingYour 4/Quart Mixer
OFF ON
TO ATTACH BOWL
1. Be sure speed control is OFF and
mixer is unplugged.
2. Tilt motor head back.
3. Place bowl on bowl clamping plate.
4. Turn bowl gently in clockwise
direction.
,5.Plug mixer in proper electrical outlet.**
TO REMOVE BOWL
1.Be sure speed control is OFFand
mixer is unplugged.
2. Tilt motor head back.
3. Turn howl in counterclockwise
direction.
Injury Hazard
Unplug mixer before inserting
or removing beaters.
Unplug mixer before cleaning.
Failure to do so can result in
broken bones or cuts.
4. Turn beater to
right, hooking
beater over pin
on shaft.
5. Plug mixer in proper electrical outlet.**
TO REMOVE FLAT BEATER,
WIRE WHIP OR DOUGH HOOK
1. Turn speed control to OFFand
tlnplug.
2. Press beater upward as far as
possible and ttlrn left.
3. Pull beater fi'ombeater shaft.
4. Plug mixer in proper elecnical outlet.*_
TOLOCKMOTORHEAD
1. Make sure motor head is completely
down.
2. Place locking lever in LOCK
position.
3. Before mixing, test lock by
attempting to raise head.
TO UNLOCKMOTORHEAD
1. Place lever in UNLOCKposition.
NOTE:Motor head should always
be kept in LOCK position when
using mixer.
TO ATTACHFLATBEATER,
WIREWHIP, OR DOUGHHOOK
1.Turnspeed control to OFFand
unplug.
2. Raise inotor head.
3. Slip heater onto heater shaft and
press upward as far as possible.
** See page 6.
11
TO OPERATE SPEED CONTROL
Plug mixer in proper electrical outlet.**
Speed control lever should always be set
on lowestspeed for starting, then
gradually moved to desired higher speed
to avoid splashing ingedients out ofbowl.
See page 14forSpeed ControlGuide.
Using .YourKitchenAid Attachments
FLAT BEATER FOR NORMAL TO HEAVY MIXTURES:
cakes
creamed frostings
candies
cookies
pie pastry
WIREWHIP FOR MIXTURESTHAT
eggs
egg whites
heaW cream
boiled fl'ostings
biscuits
quick breads
meat loaf
mashed potatoes
NEEDAIR INCORPORATED:
sponge cakes
angel food cakes
mayonnaise
some candies
DOUGH HOOK FOR MIXING AND KNEADING YEAST DOUGHS:
breads coffee cakes
rolls buns
MixingTime
YourKitchenAid" Mixer will mix faster
and more thoroughly than most other
electric mixers. Therefore, the mixing
time in most recipes must be a@lsted
to avoid overbeating. With cakes, for
example, beating time may be half as
long as with other mixers.
MixerUse
NOTE:Donot scrape bowl while mixer
is operating.
The bowl and beater are designed to
provide thorough mixing without
fl'eqnent scraping. Scraping the bowl
once or twice during mixing is usually
sufficient.
The mixer may warm up during use.
Under heaW loads with extended
mixing time, yon may not be able to
comfortably touch the top of the trait.
This is normal.
12
Oare And Oleaning
Injury Hazard
Unplug mixer before inserting
or removing beaters.
Unplug mixer before cleaning.
Failure to do so can result in
broken bones or cuts.
Bowl, fiat beater and dough hook may
be washed in all automatic dishwasher.
Or, clean them thoroughly in hot stldsy
water and rinse completely before
dl\¥ing. Wire whip should be hand
washed and dried immediately. Do not
wash wire whip in a dishwasher.
NOTE: Always be sure to unphlg
mixer before cleaning. Wipe mixer
with a soft, damp cloth. Do not use
commercial cleaners. Do not immerse
ill water. Wipe off beater shaft
flequently, removing any residue that
may accumulate.
Beater ToBowlClearance
Your mixer is adjusted at the factory so that the fiat beaterjust clears the bottom of
the bowl. If for any reason, the flat beater hits the bottom of the bowl or is too far
away fl'omthe bowl, clearance call be corrected as follows:
4% QUART MODELS
* Unplng mixer.
* Lift motor head.
* Turn screw (A) SLIGHTLYcounter clockwise
(left) to raise flat beater or clockwise (right) to -- A
lower flat beater.
" Make adjustnlent with flat heater, so itjust clears
surface of howl.
NOTE:If yon over adjust the screw, the bowl lock
lever may not lock into place.
5 QUARTMODELS c:
" gnplng mixer. : _
" Place howl lift handle ill down position.
, Turnscrew(B)SLIGHTLYcounterclockwise
(left) to raise fiat beater and clockwise (right) to U;; , ,%
lower flat heater.
\,
* Make adjustnlents with flat heater, so it just clears
surface of howl.
NOTE:When properly adjusted, the fiat beater will not strike oil bottom or side of
bowl. If beater or wire whip is adjusted too close so that it strikes bottom of bowl,
coating may wear off beater or wires may wear through on wire whip.
13
Speed Control Guide - 10 Speed Mixers
Number of Speed
Stir
Speed STIR
SLOW MIXING
MIXING,
BEATING
BEATING,
CREAMING
8 FAST BEATING,
WHIPPING
10 FAST WHIPPING
For slow stirring, combining, mashing,
starting all mixing procedures. Use to
add flour and dlT ingredients to batter,
add liquids to dlT ingredients, and
combine heavy mixtures.
For slow mixing, mashing, faster
stirring. Use to mix heavy batters and
candies, start mashing potatoes or other
vegetables, cut shortening into flour,
mix thin or splashy batters, and inix
and knead yeast dough. 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, 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.
Forwhipping cream, egg whites, and
boiled frostings.
For whipping small amounts of cream
or egg whites. 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.
NOTE:The Speed Control Lever can be set between the speeds listed in the above
chart to obtain speeds 3, 5, 7 and 9 if a finer adjustment is required.
Do not exceed Speed 2 when preparing yeast doughs as this may cause
damage to the mixer.
14
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 _:
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 "dmnp"
method) is ideal for simple cakes, such
as the Quick Yellow Cake and Easy
White Cake included in this book. This
method calls for combining dli¥
ingredients with most or all liquid
ingredients ill 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 _'mixer works
more quickly than other mixers. In
general, inixing a cake with the
KitchenAid _kmixer will take about half
the time called for in most cake recipes.
Tohelp determine the ideal mixing
time, observe the batter or dough and
mix only tmtil it has the desired
appearance described in your recipe,
such as "smooth and creamy."
Adding Ingredients
Always add ingredients as close to side
of bowl as possible, not directly into
tnoving 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 "Beater to Bowl Clearance,"
page 12.
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.
Adding Nuts, Raisins or
Candied Fruits
Follow individual recipes for gtfidelines
oil inchlding these ingredients. Ill
general, solid materials should be
folded in the last few seconds of mixing
oil Stir Speed. The batter should be
thick enongh to prevent the fruit or nuts
floin sinking to the bottom of the pail
during baking. Sticky fluits shotfld be
dusted with flour for better distribution
ill the batter.
Liquid Mixtures
Mixtures containing large amonnts of
liquid ingredients should be mixed at
lower speeds to avoid splashing.
Increase speed only after mixture has
thickened.
Toselect the best mixing speeds, use
the Speed Control Guide on pages 14,
18.
15
Egg Whites
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 eggwhite ......... GRADUALLY to 10
2-4 egg whites ..........GRADUALLYto 8
6 or more
egg whites ..........GRADUALLYto 6
WHIPPING STAGES
With your KitchenAid kmixer, egg
whites whip quickly. So, watch carefully
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. VVhites are tlnifortn in color
and glisten.
Stiff and Dry
Sharp, stiff peaks form when wire whip
is removed. VVhitesare speckled and
dull in appearance.
Whipped Cream
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
¼ cup.....................GRADUALLYto 10
¼ cup ..................... GRADUALLYto 10
1 cup.......................GRADUALLYto 8
1 pint ...................... GRADUALLY to 8
WHIPPINg STAGES
Watch cream closely during whipping.
Because your KitchenAid _':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 he 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.
16
Attachments and Accessories
(Attachments not NSF Approved for KSMC5OSWH)
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. }(itchenAid k'
attachments require no extra power unit to operate them; the power unit is built in.
Attachment
Knob Attachment
Shaft:_
Hub Socket
Notch
.[-Not part of mixer.
Attachment Shaft
Housing
General Instructions
TO ATTACH
1.Turn mixer off and unplug.
2. Loosen attachment knob by turning it
counterclockwise.
3. Remove attachment hub cover.
4. Insert attachment shaft housing into
attachment hub, making certain that
attachment power shaft fits into
square attachment hub socket. It may
be necessaly 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 mixer.
6. Plug mixer in proper electrical
outlet.*
* See page 6.
TO REMOVE
1. Turn mixer off and unphlg.
2. Loosen attachment knob by turning it
cotmterclockwise. Rotate attachment
slightly back and forth while pulling
out.
3. Replace attachment hub cover.
4. Tighten attachment knob by turning
it clockwise.
17
Speed Control Guide - Commercial Mixers
Number of Speed
Stir
Speed
STIR
SLOW MIXING
MIXING,
BEATING
For slow stirring, coinbining, mashing,
starting all mixing procedures.
For slow beating, mashing and kneading
yeast doughs.
For mixing cookie and cake batters.
3
4
5
BEATING,
CREAMING
FAST BEATING,
WHIPPING
FAST WHIPPING
For beating, creaming and medium fast
whipping.
For whipping heavy cream, egg whites,
and boiled flostings.
For whipping small amounts of heavy
cream or egg whites.
Do not exceed Speed 1 when preparing yeast doughs as this may cause
damage to the mixer.
18
APPETIZERS,ENTREES,
ANDVEGETABLES
19
'-elOlga,
CRABMEATDIP
1 pad%q_ (8 oz.) light
('!_am cheP qP
J cup reduced-fbt c'ott_ge
c4_eese
cup reduced-c_UoHe
m_tyonnai_e
1 c'a!_(6_oz.)c_bmea:.
fl_Md
i t_ff)lev)oon lemonj_dc'e
3 t;d)lespoons c4_ol)l)ed
£fl'ee!l OlUOllS
teaspoon garlic _olt
3 drol)s hotpepl)er sauce
Place cream cheese, cottage cheese, and
mayoimaise in inixer bowl. Attach bowl and fiat
beater to mixer. Turn to Speed 6 and beat about
1 ininute, or until well blended. Stop and scrape
bowl. Add all remaining ingredients. Turn to
Speed 6 and beat about 1 ininute, or until all
ingredients are combined.
Refrigerate until well chilled. Serve with assorted
crackers or raw vegetables.
Yield: 24 servings (2 tablespoons per serving).
Per serving: About 42 cal, 4 g pro, I g carb, 3 g fat,
12 mg chol, 180 mg sod.
ORANGE-PINEAPPLEMARSHMALLOWDIP
4 o_mc'es light cTe<_un
cJ¢eese
cup marsJunallow
('!_am
1 c'a!2(8 o:.)ml_hed
pineapple, well cD_Uned
2 teaspoos_s AS_ted
os_u_<qepeal
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
marshmallow cream, pineapple, and orange peel.
Turn to Speed 4 and beat about 30 seconds. Stop
and scrape bowl. Turn to Speed 4 and beat about
30 seconds. _Refrigerateat least 2 hours. Serve with
sliced fresh fruit, if desired.
Yield: 12 servings (2 tablespoons per serving).
Per serving: About 61 cal, I g pro, 11g carb,
2 g fat, 3 mg chol, 58 mg sod.
20
LAYEREDMEXICANDIP
1 pad%_,,e(8oz) l_qht
cTeasn cheese
cup _hredded hot
pel_per Monterc_y Ja&
cheese
cup bean or blacJ_ bean
clip
cup thJd_ and c4_unky
_a]Na
cup ChOl_pedAs"een
onions
cup slic'ed 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 howl. Add Monterey
Jack cheese. Turn to Speed 2 and mix about
30 seconds.
Spread cheese inixture on 10-inch serving plate to
within 1 or 2 inches of edge. Spread bean dip over
cheese. Spread salsa over bean dip. Top with onions
and olives, i_efrigerate until ready to serve. Serve
with tortilla chips, if desired.
Yield: 12 servings (¼cup per serving).
Per serving: About 70 cal, 4 g pro, 3 g carb, 5 g fat,
12 mg chol, 265 mg sod.
NUTTYCHEESEBALL
] cup shredded shalp
Cheddarcheese
] cup shredded Swiss
cheese
] pacJ%_*e (cqoz) l_qht
t-7"¢Yt/77 c41ee_e
2 tablespoons chopl)ed
fi'esl_ d_iI,es
2 teaspoons
Worc'e_te_l_O'e_auc'e
teasl)oon paprika
teFtSl)oon £*arlic l)ow(ler
cup finely cq_olq)ed
])PCa!lg
Place all ingredients, except pecans, in mixer bowl.
Attach bowl and fiat beater to mixer. Turn to Speed
4 and beat about 1minute, or until well blended.
On waxed paper, shape mixture into a ball. Roll ball
in chopped pecans. Wrap in waxed paper.
Refrigerate tmtil serving time. Serve with assorted
crackers or raw vegetables.
Yield: 24 servings (2 tablespoons per serving).
Per serving: About 65 cal, 4 g pro, 1g carb, 5 g fat,
13 nag chol, 109 mg sod.
21
SPINACHANDCHEESECROSTINI
i bag_mtte loa£ cut into
_qnd_ slices
2 teaspoons margas'ineor
butter
cup finely d_Ol)l)ed
onion
1 dove garli< minced
1 pacJ{_c4e (fl oz.) fi'ozen
d_opped spinad_,
thawed and _queezed
chy
1 pa&_(q_ ([4oz.) light
(7"P_tln (_lePqP
cup masted red pepl_e_
cup s!_redded
Cheddar dleese
Place baguette slices oil bakiilg sheet. Bake at
375°F for 4 to 6 minutes, or until toasted. Set aside.
Melt margarine in 10-inch skillet over medium heat.
Add onion and garlic. Cook and stir 2 to 3 ininutes,
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 and mix about
30 seconds. Add spinach inixture. Turn to Speed 2
and mix about 30 seconds. Add red peppers. Turn
to Speed 2 and mix about 30 seconds. Spread
spinach mixture on toasted baguette slices. Top
each slice with about 1 teaspoon Cheddar cheese.
Bake at 375°Ffor5to8minutes, or tmtil
thoroughly heated and cheese is melted. Serve
wartn.
Yield: 12 servings (2 crostini per serving).
Per serving: About 141 cal, 6 g pro, 16 g carb,
6 g fat, 12 mg chol, 324 mg sod.
MEATBALLSWITHSALSA
cup [_t-[i'eeegg,
substitute or 1%*g
cup fi'esh bread cT"_m_l)s
teo_l)oonc']_ilipowder
tea_l)oongarlic flolvder
teaspoon c'g{yenne
pepper
1 poundgmundturkcly
cup tMc_ ond c4_unky
0ll1) dlili _auc'e
cup Iwtter
Place egg substitute, bread crumbs, chili powder,
garlic powder, pepper, and ground turkey in mixer
bowl. Attach bowl and flat beater to mixer. Turn to
Stir Speed and mix about 30 seconds.
Form turkey mixture into 1-inch balls. Spray
12-inch skillet with no-stick cooking spray. Cook
meatballs over medium-high heat until well
browned; drain.
Mix salsa, chili sauce, and water in sinall bowl. Add
to meatballs and stir. Reduce heat to low. Cook,
covered, about 10 ininutes, or tmtil meatballs are
thoroughly cooked, stirring frequently. Serve warm.
Yield: 12 servings (3meatballs per serving).
Per serving: About 84 cal, 8 g pro, 5 g carb, 3 g fat,
30 mg chol, 280 mg sod.
22
MUSHROOM-ONIONTARTLETS
4 oz,l{@t CTeOmcq_ee_e
3 t_dde_l;OOnSmm'garine
or b_ltte*; divided
C_ll;ld.s1 WaSl)OOn
all-ptlrpose[Mir
8 oz, [)'es!_m_lshroom_,
c'ool_e{y c4_opped
c_q; c4_Opl_edg_reen
OH10HS
ff cup [_t-f)'ee %,g
s_d)stittlteor i %*g
ff teaSl;OOn &'ied tl{yme
cup shredded Swiss
c4_ee_e
Place cream cheese and 2 tablespoons margarine in
mixer howl. Attach howl and flat heater to mixer.
Turn to Speed 4 and heat about 1 minute. Stop and
scrape howl. Add _ cup flour. Turn to Speed 2 and
mix about 1minute, or until well blended. Form
mixture into a hall. Wrap in waxed paper and chill
1 hour.
Melt remaining 1 tablespoon margarine in 10-inch
skillet over medium heat. Add mushrooms and
onions. Cook and stir tlntil tender. Remove from
heat; cool slightly.
Divide chilled dough into 24 pieces. Press each
piece into miniature muffin cups (greased, if
desired).
Place egg substitute, remaining 1 teaspoon flour,
and thyme in clean mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed Gand beat about
30 seconds. Stir in cheese and cooled mushroom
mixture. Spoon into pastry-lined cups. Bake at
375°Ffor15to 20minutes,ortmtil puffed and
golden brown. Serve warm.
Yield: 12 servings (2 tartlets per serving).
Per serving: About 98 cal, 4 g pro, 8 g carb, 6 g fat,
8 mg chol, 167 mg sod.
23
STUFFEDNEWPOTATOES
8 sinai] new red potatoe%
boiled in sl@;s
cup reduc'ed-f_t sour
CTeam
] tablespoon margarine
or butter, melted
teaspoon garlic _a]t
teaspoon dried t]_yme
leaI,e_
cup finely d_opped
gfl'ee!l onions
cup fine]y s]_redded
Oheddar @eese
])aprika, if desired
Cut potatoes in half. Scoop out insides of potatoes,
leaving _-inch shells. Place insides of potatoes in
mixer bowl. Attach bowl and flat beater to mixer.
Turn to Speed 2 and mix about 1 ininute. Add sour
cream, margarine, garlic salt, and thyme. Turn to
Speed 2 and mix about 30 seconds. Stop and scrape
bowl. Turn to Speed 2 and mix about 30 seconds.
Turn to Stir Speed and add onions, mixing just until
blended.
Spoon or pipe potato mixture into potato shells.
Place filled shells in shallow baking dish. Bake at
375°Ffor20to 25minutes,oruntil thoroughly
heated. Sprinkle with cheese aim paprika, if
desired. Bake 5 minutes longer, or tmtil cheese is
melted. Serve warm.
Yield: 8 servings (2 potato halves per serving).
Per serving: About 58 cal, 2 g pro, 6 g carb, 3 g fat,
5 mg chol, 108 mg sod.
SWEETPOTATOPUFF
2 medl_m_ sweet potatoes.
c'oMed and peeled
cuplow4}_tmilk
cups_(_*ar
cup[+_t4i'eeegg
substituteor2 eggs
2 tablespoons margarine
or butter
teaspoonnutmeg
fei_spoon cJnnalnon
Crunchy Praline
Topping
2 table_poon_ margarine
or butter, melted
cup c'orn flakes
cup d_opped ilwtMuts or
pe(2_ns
cup [h'nf!y pad_ed
bmlm sugar
Place potatoes in mixer bowl. Attach bowl and fiat
beater to mixer. Turn to Speed 2 and mix about
30 seconds. Add milk, sugar, egg substitute,
2 tablespoons margarine, nutmeg, and ciimamon.
Turn to Speed 4 and beat about 1 minute. Spread
mixture in greased 9-inch pie plate. Bake at 400°F
for 20 minutes, or tmtil set. Meanwhile, 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.
Per serving: About 268 cal, 6 g pro, 35 g carb,
12 g fat, 2 mg chol, 17Gmg sod.
24
MASHEDPOTATOES
5 l_l_Teport,toes, peeled.
C_ltJllm ]-Jllcql pJec'e_.
a!_d boiled
cup low-[&t milk,
heated
2 t_blesl)OO!_Smarg*arB_e
or butter
] teaspoo!_ stilt
tee_V)oo!z bl_cJ_pepper
Warm mixer bowl and fiat beater with hot water;
dry. Place hot potatoes in bowl. Attach bowl and fiat
beater to mixer. Gradually turn to Speed 2 and mix
about 1 minute, or until smooth.
Add all reinaining ingredients. Turn to Speed 4 and
beat about 30 seconds, or until milk is absorbed.
Gradually turn to Speed 6 and beat about 1 minute,
or until fluffy. Stop and scrape bowl. Exchange fiat
beater for wire whip. Turn to Speed 10 and whip
2 to 3 minutes.
Yield: 6 servings.
Per serving: About 175 cal, 3 g pro, 32 g carb,
4 gfat, 2 mg chol, 417 mg sod.
VARIATIONS
Garlic Mashed Potatoes
Substitute 1 teaspoon garlic salt for salt.
Per serving: About 176 cal, 3 g pro, 32 g carb,
4 gfat, 2 mg chol, 403 mg sod.
Parmesan Mashed Potatoes
Increase milk to _ cup. Add _ cup grated Parmesan
cheese with milk.
Per serving: About 205 cal, 6 g pro, 32 g carb,
6 gfat, 7 mg chol, 524 mg sod.
Sour Cream-Chive Mashed Potatoes
Substitute _ cup reduced-fat sour cream for ¼cup
milk. Add 2 tablespoons chopped fresh chives.
Per serving: About 178 cal, 4g pro, 32 g carb,
4 gfat, 2 mg chol, 417mg sod.
25
HERBEDWHIPPEDSQUASH
1 lmg_ butternut _qua_h,
baked (about 3 cuta_
cooked)
cup mm'gm'ine or
butte_; melted
teaspoon &fed
{alT_lgson ]eave_
teaspoon salt
teaspoon bla& pepFer
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. Turn to Speed
2. Add all remaining ingredients and mix about
30 seconds. Turn to Speed 4 and beat about
2 minutes.
Yield: 6 servings.
Per serving: About 107 cal, 1 g pro, 11 g carb,
7 g fat, 0 mg chol, 137 mg sod.
BLACKBEANFRITTATA
2 cuF9 f}_t-fi'ee egg
substitute or 8 eggs
cuplow4}_tmilk
1 tablespoon oil
U mediumredbell
pel)pe_;d_opFed
4 £*reen onions, sJic'ed
1 can (16oz.)blac_
beans, rin_ed and
drained
1 cup shredded
Monterey Jad_ cT_eese
Place egg substitute and milk in mixer bowl. Attach
bowl and wire whip to mixer. Turn to Speed 2 and
mix about 30 seconds. Set aside.
Heat oil in large skillet over medium heat tmtil oil
sizzles. Add bell pepper and onions. Cook about
1minute, or until slightly tender. Stir in beans.
Cook about 1 minute, or until thoroughly heated.
Reduce heat to mediuin-low. Pour egg mixture over
vegetables. Cook about 6 minutes, or until almost
set. As bottom of egg mixture sets, carefully lift
edges with spatula and let uncooked egg run to the
bottom of the pan. Cook, covered, about 2 n_inutes,
or until top is set but still shiny. Sprinkle with
cheese. Cook, covered, about 1minute, or until
cheese melts.
Yield: 6 servings.
Per serving: About 208 cal, 18 g pro, 15 g carb,
8 g fat, 18 mg chol, 463 mg sod.
Tip: For browned top on ffittata, place trader broiler
about 1 minute, or until cheese is browned and
bubbly.
26
a' lOIO,.,
GARDEN.QUICHE
KitchenAid Baked
P_stry Shell
8eet)_g_51)
] table_l)oon oil
] _mall onion, dlOpl)ed
] medi_m_ green bell
/)eppe_; chopped
8 oz, _lieed fi'esil
ln_ I _]IITK)ln_
l_ cup_ f_t-fi'ee eg_q
subvtitute
cup low-f_t milk
] t;d)le_poon ChOl)ped
fi'eq_ parsley
] teaspoon salt
5 drol)S hotl)epl)er _auc'e
1 cup (4 oz.) redueed-fi_t
sl_s'eclded Swi_s cheese
Follow procedure for Baked Pastry Shell. Cool
10 minutes. Reduce oven temperature to 350°F.
Meanwhile, heat oil in large non-stick skillet over
medium-high beat, Add onion and bell pepper,
Cook about 1 minute, stirring frequently, Add
mushrooms, Cook and stir about 2 minutes, or until
vegetables are tender. Set aside.
Place egg substitute, milk, parsley, salt, and hot
pepper sauce in mixer bowl, Attach bowl and wire
whip to mixer, Turn to Speed 2 and mix about
1 minute,
Sprinkle half of cheese in pastl\g shell, Top with
vegetables, Pour egg substitute 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 5 minutes
before serving,
Yield: 8 servings,
Per serving (filling and crust): About 227 cal,
10 g pro, 19 g carb, 12 g fat, 8 mg chol, 636 mg sod.
CHEESE4TUFFEDSHELLS
cup [_t-fi'ee %*8
substitute or 2 egg_
] eontainer(15oz.)
no-f}_t s'ic'ott_ cheese
2 cups slls'eckledpart-
skim mozzarella cheese
cup £5_ted Parmesan
cheew
2 teav)oons chJedparsley
#ai,es
2 teaspoonsno-saltherb
and garlic seasoni! N
24 junff)o ])a_m shells.
cooked and (hwdned
2 cupst)rel)ared
Harinam Sauce
Place egg substitute, ricotta cheese, mozzarella
cheese, Parmesan cheese, parsley, and seasoning in
mixer bowl. Attach bowl and flat heater to mixer.
Turn to Speed 2 and mix about 30 seconds, or tmtil
combined.
Fill each shell with 2 to 3 tablespoons cheese
mixture, Place filled shells in 13x9x2-inch baking
pan. Pour Marinara Sauce over shells. Cover pan
with foil. Bake at 350°F for 30 to 35 minutes, or
tmtil bubbly.
Yield: 4 to 6 servings.
Per serving: About 527 cal, 46 g pro, 56 g carb,
15 g fat, 57 mg chol, 865 mg sod,
27
CAKESANDFROSTINGS
28
quickY owCiKE
2_ cups allT_u@oseflour
11/:,cups s_@ar
3 teaspoons baking
l_wder
teaspoon salt
cup g_orteni!N
] cup luw-f+_tmilk
] teaspoon I,Tmilla
Coinbine dl T ingredients in mixer bowl. Add
shortening, milk, and vanilla. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
1 ininute. Stop and scrape bowl. Add eggs. Turn to
Speed 2 and mix about 30 seconds. Stop and scrape
bowl. Turn to Speed 6 and beat about 1 minute.
Pour batter into two greased and floured 8- or
9-inch round baking palls. Bake at 350°F for30 to
35 ininutes, or until toothpick inserted in center
comes out clean. Cool 10 minutes. Remove fl'om
pans. Cool completely on wire rack. Frost as
desired.
Yield: 12 to 16 servings.
Per serving: About 272 cal, 4 g pro, 42 g carb,
10 g fat, 37 mg chol, 175 mg sod.
EASYWHITECAKE
2 cups allTm_pose flour
l_ cups s_@ar
3 teaspoons bakO_¢
l)uwder
teaspoon _alt
cup glortening
1 cup low-[_t milk
1 teasl)oon I,?'milla
4 eg{g 1_7_ites
Coinbine dlT ingredients in mixer bowl. Add
shortening, milk, and vanilla. Attach bowl and fiat
beater to mixer. Turn to Speed 2 and mix about
1 ininute. Stop and scrape bowl. Add egg whites.
Turn to Speed 6 and beat about 1 minute, or until
smooth and fluffy.
Pour batter into two greased and floured
8- or 9-inch round baking pails. Bake at 350°F for
30 to 35 minutes, or until toothpick inserted in
center comes out clean. Cool 10 minutes. Remove
fl'ompails. Cool completely on wire rack. Frost as
desired.
Yield: 12 to 16 servings.
Per serving: About 267 cal, 4 g pro, 42 g carb,
9 gfat, 2 mg chol, 183 mg sod.
29
CARAMELWALNUTBANANATORTE
Topping
] cup firmlypad(ed
b!'ollT1 S_(_sal"
cup ma_arine or butter
cup cTeam
1 cup d_opped iwflnuts
Cake
1_ cups s_4ar
cup mm'gaHne or
butte_, softened
] cup (2mediun_)
mashed ripe banana
1 teaspoon w_nilla
3 %,g:_
2_ C'Ul)_all-l)Url_O_e flour
l_ teapoons baking
polwler
] teaspoon baking soda
teaspoon salt
cup buttermilk
Filling
cup s_(g_ar
3 table_poon_ all-pulpo_e
flour
teaspoon sdt
1 cup low4_t milk
1 egg. beaten
1 teaspoon i,_nilla
] tablespoon mar_arine
or butter
2 medium banana_.
t!_)_ly sfic'ed
cup cTeam, whil)ped
To make Topping, place brown sugar, margarine, and
cream in small saucepan. Heat over low heat just
until margarine melts, stirring constantly. Pour over
bottoms of three 8- or 9-inch round baking palls.
Sprinkle with walnuts.
To make Cake, place sugar and margarine in mixer
bowl. Attach bowl and fiat beater to mixer. Turn to
Speed 2 and mix about 30 seconds. Stop and scrape
bowl. Add banana and vanilla. Turn to Speed 2 and
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
ill 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 ill pails. Bakeat 350°Ffor25 to
30 ininutes, or until toothpick inserted in center
coines out clean. Cool in palls about 3 inintltes.
Remove from palls and cool completely on wire
racks.
Meanwhile, to make Filling, coinbine sugar, flour,
and salt ill medimn 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 sancepan. Cook
until mixture is bubbly, stirring constantly. Remove
from heat. Stir in vanilla and margarine. Cool slightly.
Refrigerate 1 hour while cake is cooling.
To assemble torte, place one cake layer, nut side up,
oil 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 ill
refrigerator.
Yield: 16 to 20 servings.
Per serving: About 451 cal, 7 g pro, 65 gcarb,
19 g fat, 58 mg chol, 384mg sod.
30
ANGELFOODCAKE
1+/4cupsallT_u_poseflour
1_ cupssugm. divided
1_ cupseq<gwhites (about
12 to 15%<gi#_ites)
l_ teaspoonsc_w_mof
teaspoon_alt
IX teaspoonsw_nillaor
teaWoc._almc.d
extract
Mix flour and _ cup sugar ill small bowl. Set aside.
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Gradually turn to Speed 6 and
whip 20 to 30 seconds, or until egg whites are
frothy.
Add cream of tartar, salt, and vanilla. Turn to
Speed 6 and whip 2 to 2_ minutes, or until whites
are almost stiff but not dry. Turn to Speed 2.
Gradually add remaining 1 cup sugar and mix about
1 minute. Stop and scrape bowl.
]Removebowl from mixer. Spoon flour:sugar
mixture, one-fourth at a time, over egg whites. Fold
ill gently with spatula, just until blended.
Pour batter into ungreased ]0-inch tube pail. With
knife, gently cut through batter to remove large air
bubbles. Bake at 375°F for 35 ininutes, or until
crust is golden brown and cracks are very dlT.
Immediately invert cake onto fllnnel or soft drink
bottle. Cool completely. Remove from pail.
Yield: 16 servings.
Per serving: About 124 cal, 4g pro, 27 g carb,
0 gfat, 0 mg chol, 79 mg sod.
31
OLD-FASHIONEDPOUNDCANE
3 cups oil-purpose flour
2 cups sug*or
3, tee_spoons l)_ki!_,_
powder
teO_l)OOnsalt
2 Ctll)Sbtlttel', sol?cried
cup low-f}_t milk
1 teo_l)oon almond
exn_ct
Combine dry ingredients in mixer bowl. Add butter,
milk, vanilla, and ahnond extract. Attach bowl and
flat beater to mixer. Turnto 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, inixing
about 15 seconds after each addition. Turnto
Speed 4 and beat about 30 seconds.
Pour batter into greased and floured 10-inch tube
pail, Bake at 350°F for 1 hour 15 ininutes, 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 pro, 44 g carb,
25 g fat, 143 mg chol, 378 mg sod.
32
DOUBLECHOCOLATEPOUNDCANE
3 c_q_all-p_opo_e [hmr
2 c_q_ s_qmr
cup _msweetened
D_lt_7>processedcocoa
l_mder
3 teaspoons bakO_g
l)olwler
teaspoon _alt
1 ctq_btltte_; softened
11/4c_q)slow-&t milk
1 teaspoon I,_3nilla
5 %Ns
Combine dl\¥ ingredients in mixer bowl. Add butter,
milk, and vanilla. 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, oneat a time, mixing
about 15 seconds after each addition. Turn to
Speed 4 and heat about 30 seconds.
Pour batter into greased and floured 10-inch tube
[)all. Bake at 325°F for 1 hour 20 ininutes, or until
toothpick inserted in center comes out clean. Cool
completely on wire rack. Remove cake from pail and
drizzle with Chocolate Glaze.
Chocolate Glaze
2 _ware_ (1oz.eacJ_)
unsweetened (JlOCOJate
3 tablespoons marL*al"ine
or b_£ter
1 c_q)powdered sugar
teaspoonI,_nilla
2 tablespoons hot Ir_ter
Melt chocolate and margarine in small saucepan
over low heat. Remove fi'om heat. Stir in powdered
sugar and vanilla. Stir in water, 1 teaspoon at a
time, until glaze is of desired consistency.
Yield: 1Gservings.
Per serving: About 390 cal, 6 g pro, 55 g carb,
18 g fat, 99 mg chol, 289 mg sod.
33
CHOCOLATECAI(E
2 cupsall-proposefluur
1_ cupss_<_ar
1 teaspoonbaking
powder
teaspoon baking _ocla
tea_l)OOn salt
cupshortening
1 cup low@_t milk
1 teaspoon I,_milla
2 %Ns
U!ISIVPg_tP!I(_(] (J_OC'OJ_t{e,
melted
Coinbine dry ingredients in mixer bowl. Add
shortening, milk, and vanilla. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
1inintlte. Stop and scrape bowl. Add eggs and
chocolate. Turn to Speed 2 and mix about
30 seconds. Stop and scrape bowl. Turn to Speed 6
and beat about 1 minute.
Pour batter into two greased and floured
8- or 9-inch round baking pans. Bake at 350°F for
30 to 35 ininutes, or until toothpick inserted in
center comes out clean. Cool 10 minutes. Remove
from pans. Cool completely on wire rack. Frost as
desired.
Yield: 12 to 16 servings.
Per serving: About 285 cal, 4 g pro, 41 g carb,
12 g fat, 37mg chol, 185 mg sod.
34
SUNSHINECHIFFONCAKE
2 cups albpu_pose flour
l_ cups s_(_far
1 tablespoon baMng
teaSl_OOn_alt
cup culd Iw_ter
cup oil
7 _g,,_yulksbeaten
1 te_W)oon w_nilla
2 teaspoons gl_ted lemon
rind
teaspoon c_'eamof
Coinbine 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. Turn to Speed 4 and 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 dl\¥.
Remove bowl fl'om mixer. Gradually add flour
mixture to egg whites. Fold in gently with spatula,
just tmtil blended.
Pour batter into ungreased 10-inch tube pan. [lake
at 325°F for60 to 75 minutes, or until top springs
back when lightly touched. Immediately invert cake
onto ftlnnel or soft drink bottle. Cool completely.
Remove from pan and drizzle with Lemon Glaze.
Lemon Glaze
1 cup powdered s_(_ar
1 t_blespoon mm_jarine
or butte_; wf?ened
2-3 tablespoons lemon juic'e
Combine powdered sugar and margarine in small
bowl. Stir in lemonjuice, 1 tablespoon at a time,
tlntil glaze is of desired consistency.
Yield: 16 servings.
Per serving: About 256 cal, 4 g pro, 38 g carb,
10 g fat, 93 mg chol, 152 mg sod.
35
CHOCOLATEALMONDBROWNIECAKE
Cake
7 _qllare_(1oz. ead_)
semi-sweet chocoh_te
cupbutter ormalgarine
3 eg_q:s,seuu_ited
cupsugar
tee_Sl)OOnolmond
ext_wwt
2 t;_ble_l)OOnSall-purpose
flour
Glaze
i squore (1 oz.) selni-
sweet H_ocolate
1 te_Sl)OOn shortening
Topping
cup cream
i t_ff)le_l)OOnl_mdered
su,gar
te_V)oon olmond
extzwwt
2 t_ff)lespoons 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 heater to mixer.
Turn to Speed 4 and heat about 1iniimte. Stop and
scrape howl. Turn to Speed 4 and add egg yolks,
one at a time, beating about 30 seconds after each
addition. Coiltinuiilg on Speed 4, add flour and heat
about 15 seconds. Gently fold in egg whites with
spatula. Spoon hatter into 8-inch springforin 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.
Tomake glaze, melt chocolate and shortening in
small saucepan over lowheat. Drizzle over cake.
Tomake 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 seconds, or tmtil stiff peaks form. Pipe or spoon
whipped cream in ring over top of cake. Sprinkle
with ahnonds. Store in refrigerator.
Yield:16servings.
Per serving: About 180 cal, 3 g pro, 17 g carb,
13 g fat, 58 mg chol, 74 mg sod.
36
APPLESAUCECAKE
l_ cups all-purpose [lo_lr
1 cup T_7_oleirT_eatflour
l_ cups su,_/ar
] teaspoon bakBL_
] ten,spoon bakin_ _od_
/ teal_on _alt
1_ teasl)oons c4nnamon
teasl_oon n_ltmeq
/ c_q) m:u_::_rine or
b_ltte_; melted
2 _g_s
] cup c!_opl;ecl, peeled
apple
cup c4_ol)ped ir_Jnuts
C_u_mel _l'elne
F_vstiz_, if desired (see
pa_,e 39)
Coinbine dl_¥ ingredients in mixer bowl. Add
applesauce, margarine, and eggs. Attach bowl and
flat beater to mixer. Turn to Speed 2 and mix about
1 inintlte. Stop and scrape bowl. Turn to Speed 4
and beat about 30 seconds. Turn to Stir Speed and
add apple and walnuts, mixing just tmtil blended.
Pour batter into greased and floured 13x9x2-inch
baking pail. Bake at 350°F for35 to 40 minutes,or
tlntil toothpick inserted in center comes out clean.
Cool completely oil wire rack. Frost with Caramel
Creme Frosting, if desired.
Yield: 12 to 16 servings.
Per serving: About 318 cal, 5 g pro, 51 g carb,
11 g fat, 36 mg chol, 315 mg sod.
SPICECAKE
2_ cups all-purpose [lo_lr
] cup [Jrn#y])ac_ed
/ cup su,g_ar
1 ten,spoon bakin_ _oc#_
/ teasl;oon _alt
] [_a_])oon (Jnnalnon
ten,spoon doves
ten,spoon n_tme_
1 cup buttermilk
cup shorteni_
3 eggs
cup raisins
Orange _)'e_nnC)_eese
_evsri:<_,if de@ed
et)e_ge40)
Combine dl_¥ingredients in mixer bowl. Add
buttermilk, shortening, vanilla, and eggs. Attach
bowl and fiat beater to mixer. Turn to Speed 2 and
mix about 1ininute. Stop and scrape bowl. Turn to
Speed 4 and beat about 30 seconds. Turn to Stir
Speed and add raisins, mixingjtlst tmtil blended.
Pour batter into greased and floured 13x9x2-inch
baking pan. Bake at 350°F for35 to 40 mint_tes,or
tlntil toothpick inserted in center comes out clean.
Cool completely oil wire rack. Frost with Orange
Cream Cheese Frosting, if desired.
Yield: 12 to 16 selwings (frosting for 2-1ayer or
13x9x2-inch cake),
Per serving: About 310 cal, 5 g pro, 50 g carb,
10 g fat, 54 mg chol, 240 mg sod.
3?
¢ 0101o ,
CHOCOLATEFROSTING
.÷.
J cup butte_, softened
2 t_ff_lespoons light c'urn
syrup
4 cupspowdereds_g_ar
2 _Cl_,are_(1oz.e_cT_)
U!ISWPetP!IP(] (JlocolatP,
melted
Place butter in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 4 and beat about
]_ ininntes, or tlntil creamy. Stop and scrape bowl.
Add corn syrup. Turn to Speed 2 and mix well.
Stop and scrape bowl.
Turn to Stir Speed. Gradually add powdered sugar,
mixing until blended. Turn to Speed 4 and beat
about 1 minute. Stop and scrape bowl. Turn to
Speed 2. Slowlyadd melted chocolate and mix
about 1_ minutes. Stop and scrape bowl. Turn to
Speed 4 and beat about 1 ininute.
Yield: 12 to 16 servings (frosting for 2-1ayer or
13xgx2-inch cake).
Per serving: About 325 cal, 1 g pro, 44 g carb,
18 g fat, 41 mg chol, 160 mg sod.
BUTTERCREAMFROSTING
cup butte_; suflened
cup creamor
el,v:_porated milk
1 teaspoon i,_mill_
teaspoon salt
4 CUllSpowderedsugal;
diI4ded
Low-f_t milk, ff
ne('e __aly
Place butter in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 4 and beat about
] ininute, or until creamy. Stop and scrape bowl.
Add cream, milk, 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 tmtil smooth.
Yield: 12 to 16 servings (frosting for 2-1ayer or
13xgx2-inch cake).
Per serving: About 208 cal, 0 g pro, 40 g carb,
6 g fat, 16 mg chol, 99 mg sod.
38
CARAMELCREMEFROSTING
cup ma@jorine or butter
i cupfirmlypacked
[)!'01_71 SU_57U"
ff cup hm-&t nfflk
] cup miniahu'e
inal%]nna]]oll_
2 cup_ powdered st_q,or
Melt margarine in medium saucepan. Add brown
sugar and milk; mix. Heat to boiling. Cook about
I ininute, stirring constantly. Remove from heat.
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 fiat
beater to mixer. Turn to Stir Speed and mix about
30 seconds. Turn to Speed 4 and beat about
I ininute, or until smooth and creamy. Spread on
cake while warm.
Yield: 12 to 16 servings (frosting for 2-1ayer or
13x9x2-inch cake).
Per serving: About 228 cal, 0 g pro, 41 g carb,
7 gfat, 0 mg chol, 98 mg sod.
FLUFFYKITCHENAIDFROSTING
1_ cupss_g,ar
teaSl)ooncTeamof
tee_spoon _alt
ff cup Iw_ter
1_ t_ddespoons light
cornsyrup
2 egg 1_7_ites
Place sugar, cream of tartar, salt, water, and corn
syrup in saucepan. Cook and stir over medium heat
until sugar is completely dissolved, forming a syrup.
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 10 and whip
about 45 seconds, or until whites begin to hold
shape. Continuing oil Speed 10, slowly pour hot
syrup into egg whites ill a fine stream and whip 1 to
1_ ininlltes. Add vanilla and whip about 5 ininutes
longer, or until fiosting loses its gloss and stands ill
stiff peaks. Frost cake immediately.
Yield: 12 to 16servings (frosting for 2-1ayer or
13x9x2-inch cake).
Per serving: About 109 cal, 1 g pro, 27 g carb,
0 gfat, 0 mg chol, 101 mg sod.
39
ORANGECREAMCHEESEFROSTING
4 c_q_spowdered s_(giar
1 pa&e\.ge (8 oz.) light
(Te_tlH g_leeqe
1 teo_poon o!_ngej_liee
teaspoon g*l_ted
o!_nge peel
Place all ingredients in mixer bowl. Attach howl and
flat beater to mixer. Turnto Stir Speed and mix
about 30 seconds, or tmtil blended. Turn to Speed 4
and beat about 2 minutes, or tmtil smooth and
creang.
Yield: 12 to 1Gservings (frosting for 2-1ayer or
13x9x2-inch cake).
Per serving: About 196 cal, 2 g pro, 41 g carb,
3 g fat, 7 mg chol, 107 mg sod.
4O
COOffIES,BARS,ANDCANDIES
41
CREAMYNO-COONMINTS
,÷.
3 ounces li_4ht CTeaSn
cJ_eese
teaSl;OOS_mint flal;oris_g
2 drops green fi_od color
or color of d_oic'e
4_-4_ cul)spowderedsu,c4ar
5'Ul)elfine suc4ar
Place cream cheese, flavoring, and food color in
mixer bowl. Attach howl and flat heater to mixer.
Turn to Speed 2 and mix about 30 seconds, or until
smooth. Continuing oil Speed 2, gradually add
powdered sugar and mix about 1_ minutes, or until
mixture becomes veU stiff.
Tomake 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 _-inch balls, using about 1 teaspoon for each
ball. Roll in superfine sugar. Place oil waxed paper
covered with superfine sugar. Flatten slightly with
thumb to form 74-inchthick patties. If desired, press
back of fork lightly oil patties to form ridges.
Store mints, tightly covered, ill refrigerator. Mints
also freeze well.
Yield: 42 servings (2 candies per serving).
Per serving: About 54 cal, 0 g pro, 13 g carb,
0 g fat, 1 mg chol, 12 mg sod.
42
CHOCOLATEFUDGE
_Itter
2 cupss_(_mr
teaspoon_alt
cupeI,_poratedmilk
1 teaspoonlight corn
syrup
2 _qua!"es(1oz.eacJ_)
m_sweete!led cJ_ocol*_te
2 t_d)lespoons margOl"ine
or butter
1 tee_spoon i,_nill_
cup cT_Ol)pedi_>_lnuts or
])PCa!lS
Butter sides of heavy 2-quart saucepan. Combine
sugar, salt, evaporated milk, corn syrup, and
chocolate in pan. Cook and stir over medium heat
tmtil chocolate melts and sugar dissolves. Cook to
soft ball stage (236°F)without stirring. Remove
immediately from heat. Add margarine without
stirring. Cool to lukewarn_ (110°F). Stir in vanilla.
Pour into mixer howl.
Attach bowl and fiat beater to mixer. Turn to Speed
2 and mix about 8 minutes, or tmtil fudge stiffens
and loses its gloss. Quickly turn to Stir Speed and
add walnuts, mixingjust tmtil blended. Spread in
buttered 9x9x2-inch baking pan. Cool at room
temperature. Cut into 1-inch squares when firm.
Yield: 64 servings (1 square per serving).
Per serving: About 43 cal, 1 g pro, 7 g carb, 2 g fat,
1 mg chol, 13 mg sod.
DIVINITY
3 cupss_(gmr
cuplight cornsyrup
2 eg,g irT_ites
1 teaWoc._almc._d
extract
1 c_U &Ol)ped i_>_lnuts or
])PCa!lS
Place sugar, corn syrup, and water in heavy
saucepan. Cook and stir over medium heat to hard
ball stage (248°F).Remove froin 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 pro, 40 g carb,
4 gfat, 0 mg chol, 15 mg sod.
43
CHOCOLATECHIPCOOKIES
1 cup s_ar
1 cup firmlypa(_ed
bH)I_TI SU_Sal"
1 cup margarine or
butter. _oftened
2 eg_¢s
1{ teaspoons I,_illa
i teaspoon baki!_g soda
1 teaspooszsalt
3 cups all-puspo_e flour
12 ounces semi-sweet
d_oc'ulate chips
Place sugar, brown sugar, margarine, eggs, and
vanilla in mixer bowl. Attach bowl and fiat 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 ininutes.
Turn to Speed 2 and mix about 30 seconds. Turn to
Stir Speed and add chocolate chips, mixing about
15 seconds.
Drop by rounded teaspoonflfls onto greased baking
sheets, about 2 inches apart. Bake at 375°F for
10 to 12 minutes. Remove flom baking sheets
immediately and cool on wire racks.
Yield: 54 servings (1 cookie per serving).
Per serving: About 117 cal, 1 g pro, 17 g carb,
5 g fat, 8 mg chol, 106 mg sod.
VARIATIONS
2 cups raisins, coconut, or chopped walnuts may be
substituted for chocolate chips.
44
MACADAMIACHOCOLATECHUNK COOKIES
1 ctlp[irn_l.FI)oc_ed
[)!vu_s_(g*Ol"
1 c_q) morL::_rine or
b_ltte_; soI?ened
2 tee_V_oons v>_nill*_
2_ c_q)s _dl-p_l_l_ose Ilom'.
divided
1/2 gill) {InSlv(_(:{_n(:(] Cocoa
l_lrder
1 teospoon boMn_ _ocl_
te_V_oon_dt
1 packe(_,e(8o:.)semi-
sweetbaking c4_ocol_te,
c_ltinto smoHcJ_H_ks
_ ja,.(a_o,.)
n_a(_:_cl_mia n_ltS,
c'oors_ly cT_opped
Place brown sugar, sugar, margarine, vanilla, and
eggs in mixer bowl. Attach howl 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 1 minute. Stop and scrape bowl.
Add 1 cup flour, cocoa powder, baking soda, and
salt. Turn to Stir Speed and mix about 30 seconds.
Gradually add remaining 1¼cups flour and mix
about 30 seconds longer. Turn to Speed 2 and mix
about 30 seconds. Turn to Stir Speed and add
chocolate chtlnks and nuts, mixing.just tlntil
blended.
Drop by rotmded teaspoonflfls onto greased baking
sheets, about 2 inches apart. Bake at 325°Ffor
12to 13minutes, or tmtil edges are set. DO NOT
OVERBAKE.Coolonbakingsheets about
1 minute. Remove to wire racks and cool
completely.
Yield: 48 servings (1 cookie per serving).
Per serving: About 125 cal, 2 g pro, 16 g carb,
7 gfat, 9 mg chol, 107 mg sod.
45
SUGARCOOKIES
] cup margarine or
butter. _of?ened
] teaspoon I,_milla
cups_ar
2 eg%fs,beaten
] ma_l)ooncTeamo[
tartar
teaspoon bakO N _ocla
teaspoon nutmep
teaspoon salt
2 cups all-purpose flour
Place margarine and vanilla in mixer bowl. Attach
bowl and fiat beater to mixer. Turn to Speed 6 and
beat about 2 ininutes, or until mixture is smooth.
Gradually add _ cup sugar and beat about
1_ ininutes longer. Add eggs and beat about
30 seconds. Stop and scrape bowl.
Turn to Stir Speed. Gradually add cream oftartar,
baking soda, nutmeg, salt, and flour to sugar
mixture. Mixabout 1 minute, or until well blended.
Drop by rounded teaspoonflfls onto greased baking
sheets, about 3 inches apart. Bake at 400°F for 6 to
8 miimtes. Sprinkle with sugar while still hot.
Remove from baking sheets immediately and cool
on wire racks.
Yield: 48 servings (1 cookie per serving).
Per serving: About 69 cal, 1 g pro, 8 g carb, 4 g fat,
9 mg chol, 70 mg sod.
46
PEANUTBUTTERCOOKIES
cuppean_ltb_ltter
c_q)margarineor
b_ltte_;so[?ened
c_q_s_(qar
bible71 S{I,_SOl"
1 eg,g
teaspoon i,>_nil],_
ten,spoonbaking soda
ten,spoon_alt
11/44c_q_sall-l_lrpose [lo_u"
Place peanut butter and margarine in mixer bowl.
Attach bowl and fiat beater to mixer. Turn to
Speed 6 and beat about 1 minute, or tmtil mixture is
smooth. Stop and scrape bowl. Add stlgar, brown
sugar, 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 stlgar mixture and mix about
30 seconds. Turn to Speed 2 and mix about
30 seconds.
Roll dough into l-inch balls. Place about 2 inches
apart on tmgreased baking sheets. Press fiat with
fork in a criss-cross pattern to _-inch thickness.
Bake at 375°F for 10 to 12 miimtes, or tmtil 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 pro, 10 g carb,
4 gfat, 6 mg chol, 81 mg sod.
4?
LEMONCREAMCHEESEBARS
Crust
2 cups all-ptnpo_e flour
cup t_mdered s_(g,ar
2 sticJ_s(l cup) H_illed
light margarine, cut
into cJ_unks
Cream Cheese Filling
1 pad%qe (8 oz.) l_@t
e!_am cheese
cup powdered s_(qar
2 tablespoons flour
cup &t-I)'ee egg
substituteor 2 eg_gs
] teaspoonI,_mi]]a
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
stalls to stick together. Press into ungreased
15_xl0Exl-inch baking pan. Bake at 350°F for
14 to 16 minutes, or until set. (Check Crust after
10 ininutes and prick with fork if it puffs tlp during
baking,) Remove from oven,
Meanwhile, clean mixer bowl and beater, Place
Cream Cheese Filling ingredients in mixer bowl.
Attach bowl and fiat beater to mixer. Turn to Stir
Speed and mix about 30 seconds. Turn to Speed 4
and beat about 2 ininutes, or until smooth and
creamy. Pour over partially baked Crust. Bake at
350°F for 6 to 7 ininutes, or until filling is slightly
set. Remove from oven.
Lemon Filling
1 cup &t4i'ee %,g
s_d)stituwor 4 eg,_s
2 cups s_Lqm"
cup all-purpose flour
1 teaspoon _ted lemon
peel
cup lemon juice
Powdered su,gai; i[
desired
Meanwhile, clean mixer bowl and beater. Place all
Lemon Filling ingredients, except lemonjuice, 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 lemonjuice and mix
about 30 seconds, or until well blended. Pour over
cream cheese layer. Bake at 350°F for 14 to
16 minutes, or until filling is set. (Filling may puff
up during baking but will fall when removed from
oven.) Sprinkle with powdered sugar, if desired.
Cool completely in pan.
Yield: 48 servings (48 bars).
Per serving: About 104 cal, 2 g pro, 16g carb,
4 g fat, 2 mg chol, 73 mg sod.
48
BUTTER-NUTSHORTBREADBARS
] cup butteror
malgarine, _oflened
] cup firmlypac_ed
bFOl_71 SU_saF
2 cup_ allfu_po_e flour
] tea_l_OOnbakDq
powder
teaSl)OOn_alt
2 eg_q!_7_ites
] cup ChOl_l)edI_flnut_ or
pe('a!l_
Place butter and brown sugar in mixer bowl. Attach
bowl and fiat 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 15½xl0½xl-inch baking
pail. Beat egg whites 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 oil wire rack.
Yield: 30 servings (1 bar per serving).
Per serving: About 139 cal, 2 g pro, 14 g carb,
8 gfat, 17 mg chol, 114 mg sod.
FUDGEBROWNIES
] cup margarine or
butte_;softened
4 _q_,are_(1oz.ead_)
U!ISWPetP!IP(] (JlOC'oJate
2 cup_ s_gmr
] teaspoon I,?_ud]]a
3 egg_
] cup all-l_Urposeflour
teaspoon _alt
] cup cJ_opl_edi_flnuts or
Melt _ cup margarine and chocolate in small
saucepan over low heat; cool. Place remaining _ cup
margarine, sugar, and vanilla ill mixer bowl. Attach
bowl and fiat beater to mixer. Turn to Speed 2 and
mix about 30 seconds. Turn to Speed 6 and beat
about 2 minutes. Turn to Speed 4. Add eggs, one at
a time, beating about 15 seconds after each
addition. Stop and scrape bowl.
Add cooled chocolate mixture. Turn to Speed 2 and
mix about 30 seconds. Stop and scrape bowl. Add
all remaining ingredients. Turn to Stir Speed and
mix about 30 seconds, or until well blended.
Pour into greased and floured 13x9x2-inch baking
pan. Bake at 350°F for45 minutes. Cool in pail on
wire rack and cut.
Yield: 36 servings (1brownie per serving).
Per serving: About 143 cal, 2 g pro, 16 g carb,
9 gfat, 18 mg chol, 93 mg sod.
49
PIESANDDESSERTS
5O
KITCHENAIDPIEPASTRY
2_ c_ll)s allT_l_pose [lo_lr
teaspoon _alt
c_qa shortening, well
cJfflled
2 t_ffgeSl)OOnSmargarine
or b_ltte_; well c4_illed
5-6 t_dgespoons cold I_w_ter
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 margarine
into pieces and add to flour mixture. Turnto Stir
Speed and mix 30 to 45 seconds, or until shortening
particles are size of small peas.
Coiltiiluing 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 smooth
ball and flatten slightly. Wrap in plastic wrap. Chill
in refrigerator 15 minutes.
Roll one half of dough to _-inch thickness between
waxed paper. Fold pastry into quarters. Ease into
8- or 9-inch 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 pastU crust. Add desired pie filling. Top
with second pastU crust. Seal edge. Crimp, as
desired. Cut slits for steam to escape. Bake as
directed.
For Baked Pastry Shell: Fold edge trader. Crimp,
as desired. Prick sides and bottom with fork. Bake
at 450°F for8 to 10 minutes, or tmtil 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°Ffor10to 12minutes,oruntil edgesare
lightly browned. Remove pie weights and foil. Cool
completely on wire rack and fill.
Yield: 8 servings (two8- or 9-inch crusts).
Per serving (one crust): About 134 cal, 2 g pro,
13 g carb, 8 g fat, 0 mg chol, 118mg sod.
Per serving (twocrusts): About 267 cal, 4 g pro,
27 g carb, 16 g fat, 0 mg chol, 236 mg sod.
51
APPLEPIE
.÷.
] c_Q sugar
2 table_poons a]l-purpose
flour
] [ea_poon (Tnnalnon
teaspoon nutmeg
teaspoon salt
G-8 mecliun_ t_rt c'ookLt<q
apple% peeled, core(].
and tMnly slic'ed
2 tablespoons mafigarine
or butter
KitchenAidPie Pastly
[_rFwo-cr_l_tPie (_ee
pa,gie51)
Combine sugar, flour, ciimamon, nutmeg, and salt in
large bowl. Stir in apples.
Follow procedure for Two-crust Pie. Fill with apple
mixture and dot with margarine. Sprinkle top crust
with sugar, if desired.
Bake at 400°F for 50minutes.
Yield: 8 servings.
Per serving (filling and crust): About 451 cal,
4 g pro, 68 g carb, 19 g fat, 0 mg chol, 301 mg sod.
COUNTRYPEARCOBBLER
.÷.
Filling
cup firmly pac_ed
b!_!_71 s_gyaF
3 tablespoons all-purpose
flour
teaspoon salt
te:w)oonnutn_eg
Dashdoves
2 tablespoons lesnonjuiee
6-8 mecli_m_ pea¢_, peeled
c'ored, and tMn]y slic'ed
Combine all Filling ingredients, except pears, in
large skillet. Stir in sliced pears. Cook over medium
heat about 5 minutes, or tmtil hot and bubbly,
stirring gently. Set aside.
Tomake Topping, place flour, sugar, baking
powder, and baking soda in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Stir Speed and mix
about 30 seconds. Add buttermilk and melted
margarine. Continuing on Stir Speed, mix about
30 seconds, orjust until blended.
Topping
1 cupalbpu_poseflour
2 tablespoonss_&c4ar
1 Waspoon baking
powder
te_tspoon baki!lg _o(]a
cupbutternfflk
3 tablespoons ma!g:arine
or butter, melted
] tablev)oon s_{gmr, ff
desired
L_qht c:eam, if desired
Pour hot Filling into 8- or 9-inch baking pan. Top
evenly with large spoonfuls of Topping. Sprinkle
with 1 tablespoon sugar, if desired. Bake at 375°F
for 30 to 35 ininutes, or until pears are tender and
bubbly and Topping is golden brown. Serve warm
with light cream, if desired.
Yield: 8 to 10servings.
Per serving: About 276 cal, 3 g pro, 57 g carb,
5 g fat, 1 mg chol, 219 mg sod.
52
VANILLACREAMPIE
cup sugm"
6 tableslmOnSoll-pml;ose
flour
ff teasl;OOnsalt
2_ cups low@_t milk
3 <gg,yolks
1 table_poon mmgm'ine
or butter
1 teaspoon I,mfill_
KitdwnAidB_ked
Pastry Shell
(seet)_ge 51)
Combine sugar, flour, and salt in heavy saucepan.
Add milk and cook over medium heat tmtil
thickened, stirring constantly. Reduce heat to low.
Cook, covered, about 10 minutes longer, stirring
occasionally, get aside.
Place egg yolks in mixer bowl. Attach bowl and wire
whip to mixer. Turn to Speed 8 and whip about
1 miimte. Slowly stir small mnount of milk mixture
into yolks. Add yolk mixture to saucepan. Cook over
medium heat 3 to 4 minutes, stirring constantly.
Remove from heat. Add margarine and vanilla; cool.
Pour into Baked Past<,/Shell.
Meringue
ff teaSl;OOncream of
tartar
ten,spoon _olt
3 egg !_gites
cup sugm"
Place cream of tartar, salt, and egg whites in mixer
bowl. Attach bowl and wire whip to mixer.
Gradually Ulrn to Speed 8 and whip about 1minute,
or tmtil soft peaks form. Turn to Speed 4. Gradually
add sugar and whip about 1 minute, or tmtil stiff
peaks form.
Lightly pile nleringue on pie and spread to edge.
Bake at 325°Ffor 1,5minutes, or until lightly
browned.
Yield: 8 servings.
Per serving (filling and crust): About 332 cal,
7 gpro, 47 g carb, 13 g fat, 86 mg chol, 297 mg sod.
Variations continued on next page.
53
\,ANILLACREAMPIE
VARIATIONS
Chocolate Cream Pie
Add 2 squares (1 oz. each) melted, unsweetened
chocolate to filling along with margarine and
vanilla. Proceed as directed above.
Per serving (filling and crust): About 368 cal,
8 g pro, 49 g carb, 16 g fat, 86 mg chol, 298 mg sod.
Banana Cream Pie
Slice 2 or 3 ripe bananas into pastry shell before
adding filling. Proceed as directed above.
Per serving (filling and crust): About 359 cal,
8 g pro, 54 g carb, 13 g fat, 86 mg chol, 298 mg sod.
Coconut Cream Pie
Add _ cup flaked coconut to filling before adding to
pastLv shell. Before baking, sprinkle ¼ cup flaked
coconut on meringue. Proceed as directed above.
Per serving (filling and crust): About 376 cal,
8 g pro, ,51 g carb, 16 g fat, 86 mg chol, 320 mg sod.
54
LEMONYLIGHTCH SECAI(E
Crust
1;5 re&leed-&t cTeme-filled
d_oeolate _andlr_cT_
c'uoMe_, finely cTushed
(about 1_ cups cTumbs)
2 tablespoons margarine
or butteL melted
Spray bottom and sides of 9-inch springforn: pail
with no-stick cooking spray.
To make Crust, coinbine cookie crumbs and
margarine in medimn bowl; mix well. Press mixture
firmly into bottom of sprii:gform pail. Chill while
making Filling.
Filling
light CTeamcT_ee_e
] cup_ugar
] tablespoon all-puq_ose
flour
1 cup f_t-fi'ee egg
substitute
cup lemon j_ffc'e
] teaspoon L?_ted
lemon peel
To inake Filling, place cream cheese, sugar, and
flour in mixer bowl. Attach bowl and flat beater to
mixer. Turn to Speed 2 and inix about 30 seconds.
Stop and scrape bowl. Turn to Speed 2 and mix
about 30 seconds longer. Stop and scrape bowl.
Add egg substitute, leinon juice, and leinon 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
overbear. Pour Filling into Crust.
Place top oven rack in center of oven. Place pail of
hot water oil bottom rack of oven. Place cheesecake
oil rack in center of oven. Bake at 325°F for 50 to
60 minutes, or tmtil cheesecake is set when pail is
jiggled slightly. Do not overbake.
Turn off oven; open oven door. Let cheesecake stand
in oven 30 minutes. Remove from oven. Cool
completely oil wire rack away from drafts. Cover and
refrigerate 6 to 8 hours before serving.
Yield: 16 servings.
Per serving: About 205 cal, 6 g pro, 26 g carb,
10 g fat, 15 mg chol, 356 mg sod.
55
TAWNYPUMPKINPIE
1 can (16oz.)p.mpkm
cup firmly pac_ed
D1"o1_71 su_sal"
cup &t-D'ee e,g8
substitute or 3 eqg, s
1 tffa_pO0!l (J!l!lalIlO!l
teav)oon Adng,er
teav)oon solt
ff teav)oon cToi,es
l_ cupslow-Ii_tmilk
KitchenAid Pie P_st_y
[_,"()ne-mzt Pie (_ee
po,g_e51)
Place pumpkin, brown sugar, eggs, cinnanlon,
ginger, salt, and cloves in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 2 and mix
about 30 seconds. Exchange flat beater for wire
whip. Turn to Speed 2. Slowly add milk and mix
about 1 minute.
Follow procedure for One-crust Pie. Fill with
13umpkinmixture. Bake at 400°Ffor40to
,50minutes, or tmtil knife inserted near center
comes out clean.
Yield: 8 servings.
Per serving (filling and crust): About 264 cal,
6 g pro, 41 g carb, 9 g fat, 3 mg chol, 323 mg sod.
56
YEASTBREADSANDQUICKBREADS
57
General Instructions
For Making And Kneading 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. Ill contrast, the
traditional method is to dissolve yeast ill
warm water.
1. Place all dry ingredients including
yeast into bowl, except last 1 to 2
cups flour.
2. Attach bowl and dough hook. Lock
4½ quart mixer head or raise 5 quart
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 dough hook and slow down
mixing process.
4. Contintling oil Speed 2, gently add
remaining flour, _ cup at a time. See
[llustration B. Mix until dough clings
to hook and cleans sides of bowl,
about 2 miimtes.
5. When dough clings to hook, knead
on Speed 2 for 2 ininutes, or until
dough is smooth and elastic. See
Illustration C.
6. Unlock and raise head oil 41/2quart
mixer or lower howl oil 5 quart mixer
and remove dough from hook. Follow
directions in recipe for rising,
shaping and baking.
When rising the traditional method to
prepare a favorite recipe, dissolve yeast
ill warm water in warmed bowl. Add
remaining liquids and dry ingredients,
ILLUSTRATIONA
ILLUSTRATIONB
58
ILLUSTRATIONC
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.
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.
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 way.
* Start out with an easy recipe, like
Basic White Bread, page 61,until you
are familiar with using the dough
hook.
• ALWAYSuse the dough hook to mix
and knead yeast doughs.
* NEVER exceedSpeed2 when llsing
the&lgh ho&.
* NEVERuse recipes calling for more
than 8 cups all-purpose flour or
6 cups whole wheat flour when
making dough with a 4E quart mixer.
* NEVERuse recipes calling for more
than10cups all-purpose flour or
6 cups whole wheat flour when
making dough with a 5 quart mixer.
• Use a candy or other kitchen
thermometer to assure that liquids are
at temperature specified in the recipe.
Liquids at higher temperature call kill
yeast, while liquids at lower
temperatures will retard yeast growth.
* Warm all ingredients to room
temperature to insure proper rising of
dough. If yeast is to be dissolved ill
bowl, always warm bowl first by
rinsing with warm water to prevent
cooling of liquids.
Allow bread to rise in a warm place,
80°F to 85°F, flee from draft, unless
otherwise specified ill recipe.
Here are some alternative rising
methods to use: (1)The bowl
containing the dough can be placed
oila wire rack over a pail ofhot water.
(2)The bowl can be placed oil the top
rack of an unheated oven; put a pan
ofhot water oil 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 vaU due to
temperature and humidity in your
kitchen. Dough has doubled in bulk
when indentation remains after tips of
fingers are pressed lightly and
quickly into dough.
Most bread recipes give a range for
the amount offlour to be used.
Enough flour has been added when
the dough clings to the hook and
cleans sides of bowl. If dough is
sticky or humidity is high, slowly add
more flour, about _ cup at a time but
NEVERexceed 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.
59
Bread Making Tips
° Some types ofdough, especially those
made with whole grain flours, may not
form a ball oil the hook. However, as
long as the hook comes in contact
with the dough, kneading will be
accomplished.
° Some large recipes and soft doughs
may occasionally climb over the
collar of the hook. This usually
indicates that the dough is sticky and
more flour should be added. The
sooner all the flour is added, the less
likely the dough will climb the hook.
For such recipes, tl5Vstarting with all
but the last cup of flour in the initial
inixing process. Then add the
remaining flour as quickly as
possible.
• When done, yeast breads and rolls
should be deep golden brown in color.
Other tests for doneness of breads are:
Bread pulls away froin the sides of
pail, and tapping on the top of the loaf
produces a hollow sonnd. Turn loaves
and rolls onto racks iminediately after
baking to prevent sogginess.
Shaping A Loaf
Divide dough in half. Oil lightly floured
surface, roll each half into a rectangle,
approximately 9xl 4 inches. A rolling
pin will smooth dough and remove gas
bubbles.
Starting at a short end, roll dough
tightly. Pinch dough to seal seam.
<L
Pinch ends and turn under. Place, seain
side down, ill loaf pail. Follow
directions in recipe for rising and
baking.
60
BASICWHITEBREAD
cup low4_t milk
3 tablespoons s_g_ar
2 teaspoons salt
3 tablespoons margarine
or butter
2 lmcf_a,ges active &y
,yeast
l_ cups T_u'm T_>_ter
(105°F to llS°F)
5-6 cups allTmrl)ose flour
Place milk, sugar, salt, and margarine in small
saucepan. Heat over low heat until margarine melts
and stlgar dissolves. Cool to hlkewarm.
Dissolve yeast in warm water in warmed mixer bowl.
Add lukewarm milk mixture and 4_ cups flour.
Attach bowl and dough hook to mixer. Turn to
Speed 2 and mix about 1ininllte.
Continuing oil Speed 2, add remaining flour, _ cup
at a time, and mix about 2 inintRes, or until dough
clings to hook and cleans sides of bowl. Knead oil
Speed 2 about 2 ininutes 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, fiee 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 oil page 60, and place in
greased 8Ex4_x2_-inch baking pail. 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 palls iminediately and cool on
wire racks.
Yield: 32 servings (16slices per loaf).
Per serving: About 95 cal, 3 g pro, 18 g carb,
1 gfat, 0 mg chol, 148 mgsod.
Variations continued on next page.
61
BASICWHITEBREAD
VARIATIONS
Cinnamon Bread
Prepare dough, divide, and roll out each half to a
rectangle, as directed on page 60. Mix together
cup sugar and 2 teaspoons cinnamon in small bowl.
Spread each rectangle with 1 tablespoon softened
margarine or butter. Sprinkle with half of sugar
mixture. Finish rolling and shaping loaves. Place in
well-greased 8_x4_x2_-inch baking pans. Cover.
Let rise in warm place, free fl'omdraft, about 1
hour, or until doubled in btflk. If desired, brush tops
with beaten egg white. Bake at 375°F for40 to 45
tnintltes, or tlntil 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 pro, 21 g carb,
2 g fat, 0 mg chol, 152 mg sod.
Sixty-Minute Rolls
Increase yeast to 3 packages ai'Jdsugar to ¼cup.
Mixand ivnead dough as directed for BasicWhite
Bread on page 61. Place in greased howl, 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 miimtes. Bake at 425°Ffor
12 miimtes, or until golden brown. Remove from
pans immediately and cool on wire racks.
Curlicues: Divide dough in half and roll each half
to 12x9-inch rectangle. Cut 12 equal strips about
1 inch wide. Roll each strip tightly to form a coil,
rocking ends tmdemeath. Place on greased baking
sheets about 2 inches apart.
Cloverleafs: Divide dough into 24equal 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 pro, 25 g carb,
2 g fat, 0 nagchol, 198 nagsod.
62
WHOLEGRAINWHEATBREAD
cup plus 1 tablespoon
broT_7_sugar
2 cups T_rm T_Wer
(105°F to l15°F)
2 pacJ_t_es acai,e
chy ,yeast
5-6 cups 1¢7_ole1_7_eatflour
cup powdered milk
2 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, _ cup brown
sugar, and salt in mixer bowl. Attach bowl and
dough hook to mixer. Turn to Speed 2 and mix
about 15 seconds. Continuing oil Speed 2, gradually
add yeast mixture and oil to flour mixture and mix
about 15 minutes longer. Stop and scrape bowl, if
necessary.
Continuing oil Speed 2, add remaining flour, _ cup
at a time, and mix about 2 inintltes, or until dough
clings to hook and cleans sides ofbowl. Knead on
Speed 2 about 2 minutes longer.
NOTE:Dough may not form a ball oil hook.
However,as long as hook comes ii! 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, tllrning 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 ii! half. Shape each
half into a loaf as directed on page 60. Place ill
greased 8_x4_x2_-inch baking pail. Cover. Let rise
in warm place, free from draft, about 1 hour, or until
doubled in bulk.
Bake at 400°Ffor15minutes. Reduce oven
temperature to 350°Fand bake 30 minutes longer.
Remove from pails immediately and cool on wire
racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 112 cal, 4 g pro, 19 g carb,
3 gfat, 2 mg chol, 146 mg sod.
63
FRENCHBREAD
52pac_g_es active chy
yeast
Z_ cups T_wm T_7_ter
(105°Fto l15°F)
1 tablespoon salt
1 tablespoon mar&su'ine
or butte_; melted
7 cups all-l)U_po_e flour
2 tablespoons cornmeal
1 eg_ _7_ite
1 tablespuon cold I_ter
Dissolve yeast in warm water in warmed mixer bowl.
Add salt, margarine, and flour. Attach bowl and
dough hook to mixer. Turn to Speed 2 and mix
about ] minute, or until well blended. Knead oil
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
1hour, or until doubled ill bulk.
Punch dough down and divide ill half. Roll each
half into 12x15-inch rectangle. Roll dough tightly,
fi'omlongest side, tapering ends if desired. Place
loaves oil greased baking sheets that have been
dusted with cornmeal. Cover. Let rise in warm
place, free fi'om draft, about 1 hour, or until doubled
ill bulk.
With sharp knife, make 4 diagonal cuts oil 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 minutes longer. Remove from
baking sheets immediately and cool on wire racks.
Yield: 30 selwings (15 slices per loaf).
Per serving: About 114 cal, 3 g pro, 23 g carb,
1g fat, 0 mg chol, 221 mg sod.
64
HONEYOATMEALBREAD
l_ cups T_v_ter
cup honey
cup ma_mz'ine or butter
5_-6_ cups all-purpose flour
1 cup quid_ cuoking oats
2 ten,spoons salt
2 pacJ_Nes active clsy
,yeast
2 %,g:s
1 ef4g :_7_im
1 t_d_lespoon Iw_ter
()_m_eal
Place water, honey, and margarine in small
saucepan. Heat over low heat until mixture is vel\y
warm (120°F to 130°F).
Place 5 cups flour, oats, salt, and yeast in mixer
bowl. Attach bowl and 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
abont 1 minute longer.
Continuing oil Speed 2, add remaining flour, _ cup
at a time, and mix about 2 inintltes, or until dough
clings to hook and cleans sides of bowl. Knead on
Speed 2 abont 2 minutes longer.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, fiee from draft, about
1 honr, or until doubled in bnlk.
Punch dough down and divide in half. Shape each
half into a loaf as directed on page 60. Place in
greased 8Ex4_x2_-inch baking pail. Cover. Let rise
in warm place, free from draft, abont 1 hour, or until
doubled in bnlk.
Beat egg white and water together with a fork. Brush
tops of loaves with mixture. Sprinkle with oatmeal.
Bake at 375°F for 40 mintltes. Remove from pails
immediately and cool oil wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 134 cal, 4 g pro, 24 g carb,
3 gfat, 13 mg chol, 162 mg sod.
65
LIGHTRYEBREAD
cup honey
cup light mol_sses
2 tee_spoonss_lt
2 t_blespoons morgarine
or butter
2 t_ff)lespoonsc'as'al_2y
seed
1 cup boiling :_?_ter
2 pocJ_g,es active clty
,yeast
cup !_7_rm!_7_ter
(105°F to l15°F)
2 cups zye flour
3_-4 cups all-purpose flour
Place honey, molasses, salt, margarine, 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, iTe flour, and 1 cup
all-purpose flour. Attach bowl and dough hook to
mixer. Turn to Speed 2 and mix about 1 minute, or
tlntil smooth.
Contiiltliilg oil Speed 2, add reinaining all-purpose
flour, _ cup at a time, and mix about 2 miimtes, or
until dough clings to hook and cleans sides of bowl.
_nead on Speed 2 abotlt 2 mintltes longer.
Place dough in greased bowl, ttlrning to grease top.
Cover. Let rise in warm place, free from draft, about
1hour, or tmtil doubled in bulk.
Punch dough down and divide in half. Shape each
half into a round loaf. Place on greased baking
sheet. Cover. Let rise in warm place, free from draft,
45 to 60 minutes, or tmtil doubled in bulk.
Bakeat 350°F for 30 to 45 minutes. Cover loaves
with alnmiilum foil for last 15 miimtes if tops brown
too quickly. Remove fiom baking sheets
immediately and cool on wire racks.
Yield: 32 servings (16slices per loaf).
Per serving: About 96 cal, 2 g pro, 20 g carb,
1g fat, 0 mg chol, 143 mg sod.
66
DILLBATTERBREAD
2 pac_aNes active d(y
,yeast
cup T_>_rmT_>_ter
(105°Fto l15°F)
4 tablespoons honey.
dilqded
2 cupslarge cuMcottage
c4_eese
2 tablev)oons grated
_'d_,Jl o!llo!l
4 tablespoons margarine
or butte_; softened
3 tablespoons dill feed
3 teaspoons salt
teaspoon baMnq soda
2 eggs
1 cup Iff_ole!ff_eatflour
3-3_ cupsall-pulpose[lout
Dissolve yeast in warm water in warmed mixer bowl.
Add 1 tablespoon honey and let stand 5 minutes.
Add cottage cheese, remaining 3 tablespoons honey,
onion, margarine, dill seed, salt, and soda. Attach
bowl and fiat beater to mixer. Turn to Stir Speed
and mix about 30 seconds. Add eggs. Turn to Stir
Speed and mix about 15 seconds.
Add whole wheat flour and 2 ctlps all-purpose flour.
Turn to Speed 2 and mix about 2 ininutes, or until
combined. 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, flee from draft, about
1 hour, or tmtil doubled in bulk.
Stir dough down. Place in two well-greased
8_x4_x2_-inch baking pails or two well-greased
1_- to 2-quart casseroles. Cover. Let rise in warm
place, flee 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 pro, 15 g carb,
3 gfat, 15 mgchol, 298 mgsod.
6?
VEGETABLECHEESEBREAD
2 pac_g*e_ active chy
yeast
1 cup T_rm T_ter
(lOS°Fro llS°F)
2 cups T_7_ole!_7_eatflour
3-3_ cup_all-l)U_po_e flour
2 tablesl_OOnS s_c.iar
2 teaspoons salt
2 tablespoons malgmrine
1 cup !_rm lo!_-[o_tmilk
(105 'Fro115 F)
cup ChOlq_edsun-dried
[Olllato_s
2 teaspoonsinstant
minced onion
2 teaspoons chJedparsley
leaves
cup shredded sha!p
(]heddar d_eese
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
dough hook to mixer. Turn to Speed 2 and mix
about 30 seconds. Coiltiiluing on Speed 2, gradually
add yeast mixture, margarine, and warm milk to
flour mixture and mix about IE minutes. Stop and
scrape bowl. Add tomatoes, onion, parsley, and
cheese. Turn to Speed 2 and mix about 30 seconds.
Coiltinuiilg on Speed 2, add remaining flour, E cup
at a time and mix about 2 minutes, or tmtil dough
clings to hook and cleans 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 fl'omdraft, about
1 hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each
half into a loaf as directed on page G0. Place in
well-greased 8Ex45x2E-inch baking pans. Cover.
Let rise in warm place, flee fl'omdraft, 45 to 60
minutes, or until doubled in bulk.
Bake at 375°Ffor40minutes. Remove from pans
immediately and cool on wire rack. (Loaves may
need to be released by ruiming a knife around edges
of pans.)
Yield: 32 servings (16slices per loaf).
Per serving: About 99 cal, 3 g pro, 18 g carb,
2 g fat, 2 mg chol, 160mg sod.
68
BLUEBERRYOATBREAD
2 cupsallTm_poseflour
1 cup rolled oats
1 cup s_*ar
1_ teaspoons baMng
l_wder
teaspoon baking _ocla
teaspoonsalt
teaspoon allspice
cuplow4+_tmilk
cupmargarineor
butte_; melted
1 tablespoon &5_ted
orange peel
2 eggs
1_ CUl)_fi'e_hor
[J'oTe!l bJuebeFlJes
(.ottha.ecO
Combine dry ingredients in mixer bowl. Add milk,
margarine, orange peel, and eggs. Attach howl and
flat beater to mixer. Turn to Stir Speed and mix
about 30 seconds. VVithspoon, gently stir in
blueberries.
Spoon batter into 9xSx3-inch baking pail that has
been greased oil the bottom only. Bake at 350°Ffor
55 to 65 minutes, or until toothpick inserted in
center comes ant clean. Cool in pail 10 minutes.
Remove fi'om pail and cool completely on wire rack.
Yield: 16 servings (16 slices per loaf).
Per serving: About 196 cal, 3 g pro, 31 g carb,
7 gfat, 27 mg chol, 177 mg sod.
BASICSWEETDOUGH
cup low4+_tmilk
cup s_(g*ar
11/44teasl)OOnssalt
cup ma_£(arDe or butter
2 l)a&_\ges active &_y
,yeast
cup !_>_wm!_>_ffer
(105°£ `to 115°£ `)
3 eggs. room te¢_Ne¢7_ture
5g-6_ cups all-l_Urposeflo_u"
Place milk, sugar, salt, and margarine in sinall
saucepan. Heat over low heat until margarine melts
and sugar dissolves. Cool to lukewarm.
Dissolve yeast ill warm water in warmed mixer bowl.
Add lukewarm milk mixture, eggs, and 5 cups flour.
Attach bowl and dough hook to mixer. Turn to
Speed 2 and mix about 2 inintltes.
Continuing oil Speed 2, add remaining flour, _ cup
at a time, and mix about 2 inintltes, or until dough
clings to hook and cleans sides ofbowl. Knead on
Speed 2 about 2 minutes longer.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, flee fi'om draft, about
1 hour, or until doubled ill bulk.
Use dough for rolls (see page 70, Cinnalnon Swirl
Rounds) or coffee cakes. Follow baking instructions
per roll or coffee cake recipe.
69
CINNAMONSWIRLROUNDS
1 cup firmlypac_ed
bfOl[Tl suc_sar
1 cups_,ar
cupmargm'ineor
butte_; softened
cupall-purposeflour
1_ mblesgoons dnnomon
cup c4_oi_pediw_lnuts or
pecans
1 redpe BasicSweet
l')ou_h (see po._e 60)
Place brown sugar, sugar, margarine, flour,
cinnanlon, and walnuts in mixer bowl. Attach howl
and flat beater to mixer. Turn to Speed 2 and mix
about 1 minute.
Turn dough onto lightly floured surface. Roll dough
to 10x24-inch rectangle. Spread sugar-cinnainon
mixture evenly on dough. Roll dough tightly fi'om
long side to form 24-inch roll, pinching seam
together. Ctlt into twenty-four 1-inch slices.
Place 12 rolls each in two greased 13x9x2-inch
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.
Caramel Glaze
cup eI,_:qJo_ted milk
2 tablespoons bml_7_
SU,_50!"
1_ CUl_Spolwlered sugar
Place evaporated milk and brown sugar in small
saucepan. Cook over medium heat tmtil 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 tmtil
creamy.
Yield: 24 servings (1 roll per serving)
Per serving: About 338 cal, 6 g pro, 57 g carb,
10 g fat,28 mg chol, 219 mg sod.
70
RAPIDMIXCOOLRISEWHITEBREAD
6-7 cups allT_u_pose flour
2 t_d_lespoons s_g_or
3_ ten,spoons salt
3 pad%_es active chy
,yeast
cup m:ug:u'ine or
butte_, softened
2 cups very wm'm water
(120°F'to130°F)
Place 5E cups flour, sugar, salt, yeast, and
margarine in mixer bowl. Attach bowl and dough
hook to mixer. Turn to Speed 2 and mix about
15 seconds. Gradually add warm water and mix
about l_ minutes longer.
Continuing oil Speed 2, add remaining flour, _ cup
at a time, and mix about 2 inintltes, or until dough
clings to hook and cleans sides ofbowl. 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 oil page 60. Place in greased 9xSx3-inch
baking pail. Brush each loaf with oil and cover
loosely with plastic wrap. Refrigerate 2 to 12hours.
When ready to bake, uncover dough careflllly. Let
stand at room temperature 10 minutes. Puncture ally
gas bubbles which may have formed.
Bake at 400°F for 35 to 40 minutes. Remove from
palls immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 110 cal, 3 g pro, 21 g carb,
2 g fat, 0 mg chol, 251 mg sod.
71
CRUSTYPIZZADOUGH
i pad_aN_actived(y
,yeast
1 cup m_u'mm_ter
(105°F to l15°F)
teaspoon salt
2 teaspoons olive oil
2_-3_ c_lpsall-purpose [lout
1 tablespoon c'ommeal
Dissolve yeast in warm water in warmed mixer bowl.
Add salt, olive oil, and 2_ cups flour. Attach bowl
and dough hook to mixer. Turn to Speed 2 and mix
about ] minute.
Continuing oil Speed 2, add reinaining flour, _ cup
at a time, and mix about 2 inintltes, or until dough
clings to hook and cleans sides of bowl. Knead on
Speed 2 about 2 minutes longer.
Place dough in greased bowl, ttlrning to grease top.
Cover. Let rise in warm place, flee fl'omdraft, about
1hour, or until doubled ill bulk. Punch dough
down.
Brush 14-inch pizza pail with oil. Sprinkle with
cornnleal. Press dough across bottom of pail,
forming a collar around edge to hold toppings.
Addtoppings,as desired. Bakeat 450°F for 15to
20 minutes.
Yield: 4 servings.
Per serving: About 373 cal, l l g pro, 74 g carb,
3 g fat, 0 mg chol, 271 mg sod.
72
BANANANUTBREAD
cup shortenON
cup s_gar
2 _qg_
1_ cups allT_mpose flour
] tea_l_OOnbakBN
teasl_OOnbaMng _ocla
teaSl)OOnsalt
] cup (2medium)
mas!_edripe banana
cup d_opped Ir_flnut';or
Place shortening and sugar in mixer bowl. Attach
bowl and fiat beater to mixer. Turn to Speed 6 and
beat about 1 ininute. Stop and scrape bowl. Turn to
Speed 6 and 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
1½minutes.
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 renlaining
flour and banana. Turn to Stir Speed and mix about
30 seconds. Stop and scrape bowl. Add walnuts.
Turn to Stir Speed and mix about 15 seconds.
Pour mixture into greased and floured 9x5x3-inch
baking pail. Bake at 350°F for40 to 45 minutes.
Cool 5 minutes ill pan. Remove from pail and cool
completely on wire rack.
Yield: 16 servings.
Per serving: About 157 cal, 3 g pro, 21 g carb,
7 gfat, 27 mg chol, 131 mg sod.
73
BAKINGPOWDERBISCUITS
.÷,
2 c_q;s all-p_l_po;e [lo_lr
4 teospoons linking
powder
teaspoon solt
c_q; qwrtening
c_q; low@_t milk
Melted mm'garine or
b_ltte_; i[ de@ed
Place flour, baking powder, salt, and shortening in
mixer bowl. Attach bowl and flat beater to mixer.
Turn to Stir Speed and mix about 1minute. Stop
and scrape bowl.
Add milk. Turn to Stir Speed and mix until dough
stalls to cling to beater. Avoid overbearing. Turn
dough onto lightly floured surface and knead about
20 seconds, or until smooth. Pat or roll to E-inch
thickness. Cut with floured 2-inch biscuit cutter.
Place oil greased baking sheets and brush with
melted margarine, if desired. Bake at 450°F for
12 to 15 minutes. Serve immediately.
Yield: 12 servings (1 biscuit per selwing).
Per serving: About 135 cal, 3 g pro, 17 g carb,
6 g fat, 1 mg chol, 183 mg sod.
74
: lOICa.,
BRANMUFFINS
J cup b(_Tin_ Tw_ter
1 cup T_7_eatb_m
1 cup firn#ylmd(ed
l)rolr_ s_(g,al"
cup s_g_ar
cup shortening
2 %,g:s
2 cups butternfflk
1 teew)oon wmill_
Z_ cups all-pu!pose flour
Z_ teaspoons baki!_ _oda
1 ten,spoon baking
l_m(ler
ten,spoon _alt
2 cups bran cereal flakes
Pour boiling water over bran in small bowl.
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.
Turn to Stir Speed and mix about 30 seconds. Stop
and scrape bowl. Turn to Stir Speed and mix about
30 seconds longer. Gradually ttlrn to Speed 4 and
beat about 1 inintlte. Add moistened bran and bran
cereal flakes. Turn to Stir Speed and mix about
30 seconds, or until ingredients are coinbined.
Spoon batter into greased or paper-lined muffin
pails. Bake at 400°Ffor 20 inintltes, or until
toothpick inserted in center comes out clean.
Remove from pans immediately. Serve warm.
Yield: 24 servings (1 muffin per serving).
Per serving: About 170 cal, 3 g pro, 29 g carb,
5 gfat,19 mg chol, 242 mg sod.
Tip: Batter can be refi'igerated in tightly covered
container up to 1 week.
75
SOURCREAMCOFFEECANE
cup [h'm]y pacJ_ed
bnmT2s_gmr
1_ tea_l)OOnsdnnamon
1 cup cT_oppedir_flnutsor
pec_!ls
3 cups all-p_n'po_eflour
l_ cups s_ar
3 teaspoons baking
polvder
] teaspoon baking _ocla
teaspoon salt
1 cup mm'gal"ine or
butten w[tened
1 cup reduced-[i_tsour
(7"P_t113
Coinbine brown sugar, cinnamon, and walnuts in
small bowl. Set aside.
Coinbine flour, sugar, baking powder, baking soda,
and salt in mixer bowl. Add margarine, sour cream,
and vanilla. Attach bowl and flat beater to mixer.
Turn to Stir Speed and mix about 30 seconds, or
tmtil 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 tiine,
mixing about 15 seconds after each addition. Turn
to Speed 2 and mix about 30 seconds.
Spread half of batter in greased and floured
13x9x2-inch baking pail or 10-inch tube pan.
Sprinkle with half of cinnamon-stlgar mixture.
Spread remaining batter in pan and top with
remaining cinnamon-stlgar mixture. Bake at 350°F
for 50 to 60 minutes. Serve warm.
Yield: 16 servings.
Per serving: About 362 cal, 6 g pro, 47 g carb,
17g fat, 44 mgchol, 349 mg sod.
76
CARAMELAPPLEKUCHEN
1 re@e g,_,_icSweet
2 cup_[h_nlypa&ed
hi'o!{71 SU,_SOl"
6 t_d)lespoons oll-puq_ose
[lo_lr
2 {ea_pO0!lS (Jll!lOlnOll
6 t_d)lespoons margm'ine
or butte_, soItened
6-8 apples (8 cups), peeled
and thinly sliced
Divide dough in half. Press each half into greased
13xgx2-inch baking pan. Gently press edges _ inch
up sides.
Cover. Let rise in warm place, free from draft, 45 to
G0minutes, or tmtil doubled in bulk.
Meanwhile, place brown sugar, flour, cinnainon, and
margarine in mixer bowl. Attach bowl and fiat
beater to mixer. Turn to Speed 2 and mix about
1 minute.
Arrange apple slices over dough in each of two
pans. Sprinkle evenly with brown sugar mixture.
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 pro, 54 g carb,
8 gfat, 27 mg chol, 207 mg sod.
PANCAKES
1_ cups allT;u_pose [lo_lr
2 teaV;oons baki!{g
powder
1 teaspoon sugar
teaspoon _alt
cup &t-Iiwe %*g
substitute or 2 (g,*g:s
lff cup_ >w-&t milk
3 t_d)lesl)OOnSq_ortening.
mdWd
Coinbine flour, baking powder, sugar, and salt in
mixer bowl. Add all remaining ingredients. Attach
bowl and flat beater to mixer. Turn to Speed 4 and
mix about 30 seconds, or tmtil ingredients are
combined. Stop and scrape bowl. Turn to Speed 4
and mix about 15 seconds, or tmtil smooth.
Spray griddle or heavy skillet with no-stick cooking
spray. Heat griddle to medium-high heat. Pour
about _ cup batter for each pancake onto griddle.
Cook 1 to 2 minutes, or until bubbles form on
surface and edges become dU. Turn and cook 1 to
2 minutes longer, or tmtil golden brown on
tmderside.
Yield: 4 servings (2 pancakes per serving).
Per serving: About 318 cal, 11 g pro, 41 g carb,
11 g fat, Gmg chol, 490 mg sod.
77
CRISPYWAFFLES
2 c_sl)sall-p_sspo_e flo_sr
3 tee_spoons lmMng
powder
2 tablespoons sugar
teaspoon salt
2 %%,s. sepa17_ted
1:/44c_q)s low4_t milk
c_qJmasgarine or
b_lttes; melted
Coinbine flour, baking powder, sugar, and salt in
mixer bowl. Add egg yolks, milk, and margarine.
Attach bowl and flat beater to mixer. Turn to Speed
4 and inix about 30 seconds, or until ingredients are
combined. Stop and scrape bowl. Ttlri1 to Speed 4
and mix about 15 seconds, or until smooth. Pour
mixture into another bowl. Clean mixer bowl.
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 8 and whip 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 pro, 39g carb,
10 g fat, 75 mg chol, 441 mg sod.
78
Attachments - For More Informationcall 1-800-541-6390
Multi-Function Attachment Pack
Model FPPA
KitchenAid has packaged its three most
popular attachments in one carton. It
includes a Rotor Slicer/Shredder
(RVSA), Food Grinder (FGA),and
Fruit/Vegetable Strainer Parts (FVSP).
Food Grinder
Model FGA
Grinds meat, firm fruits and vegetables,
and dry bread.
Fruit/Vegetable Strainer
Model FVSFGA
Makes preparingjams, pur@s, satlces
and baby foods quick and easy.
79
Attachments - ForMore i[nformation call 1-800-541-G390
Food Tray
Model FT
Holds large quantities of
food for quicker and easier.iuicing,
pureeing and grinding.
Sausage Stuffer
Model SSA
" and %" stuffing tubes make
Bratwurst, Kielbasa, Italian or Polish
Sausage and breakfast links.
Rotor Slicer/Shredder
Model RVSA
Includes 4 cones: thin and thick slicer,
fine and coarse shredder.
80
Attachments - For More Informationcall 1-800-541-6390
Disc Slicer/Shredder
Model DVSA
3 discs create medium and thin
slicing/shredding of fruits and veggies.
Grain Mill
Model GMA
Grinds low-moisture grains from very
fine to extra coarse textures.
Can Opener
Model CO
Opens cans quickly, leaves edges
smooth and snag-free.
81
Attachments - ForMore Information call 1-800-541-G390
Citrus Juicer
Model JE
Juices citrus fruits quickly and
thoroughly, strains out pulp.
Pasta Maker
Model SNFGA
5 plates make thin and thick spaghetti,
flat noodles, macaroni, and lasagna.
Water Jacket
Model K5AWJ
Fill with ice, (old or hot water to keep
cold mixtures cold, hot ones hot.
82
Attachments - For More Informationcall 1-800-541-6390
Pouring Shield
...... Model KPS2CL
Minimizes splash-out when adding
ingredients.
Bowl Covers
2 pack, non-sealing bowl covers are
dishwasher-safe (top rack).
Mixer Covers
Model K45CR
(For 4_ quart mixers)
Model K5CR
(For 5 quart mixers)
To protect mixers when not in use.
Made of cotton and polyester, they are
machine washable.
83
I_itchen_kid _
KITCHENAIDis a registered Trademark of KitehenAid, U.S.A.
9704323 Rev A Printed in USA (dZw 299)
