®
5 & 6 QUART STAND MIXER
iNSTRUCTIONS AND RECIPES
1-800-541-6390
Detai[s[nside
Hassle-Free Replacement Warranty
We're so confident
the quality of our
)roducts meets the
standards of
KitchenAid that, if your
Stand Mixer should fail
within the first year of ownership,
KitchenAid will arrange to deliver an
identical or comparable replacement
to your door free of charge and
arrange to have your "failed" Stand
Mixer returned to us. Your
replacement unit will also be covered
by our one year full warranty. Please
follow these instructions to receive
this quality service.
If you reside in the 50 United
States and your KitchenAid Stand
Mixer should fail within the first year
of ownership, simply call our toll-free
Customer Satisfaction Center at
1-800-541-6390, 8 a.m. to 8 p.m.,
Monday through Friday, 10 a.m. to
5 p.m., Saturday, Eastern Time. Give
the consultant your complete shipping
address. (No P.O. Box Numbers,
please.)
When you receive your replacement
Stand Mixer, use the carton and
packing materials to pack-up your
"failed" Stand Mixer, In the carton,
include your name and address on a
sheet of paper along with a copy of
the proof of purchase (register receipt,
credit card charge slip, etc.).
For a detailed explanation of
warranty terms and conditions,
including how to arrange for service
outside the United States, see pages 3
and 4.
Proof of Purchase & Product Registration
Always keep a copy of the sales
receipt showing the date of purchase
of your Stand Mixer. Proof of
purchase will assure you of in-
warranty service.
Before you use your Stand Mixer,
please fill out and mail your product
registration card packed with the
unit, This card will enable us to
contact you in the unlikely event of a
product safety notification and assist
us in complying with the provisions
of the Consumer Product Safety Act.
This card does not verify your
warranty.
Pleasecomplete the following for
your personal records:
Model Number
Serial Number
Date Purchased
Store Name
Table of Contents
Hassle-Free Replacement Warranty ........................................... Inside Front Cover
Product Registration Card ........................................................ Inside Front Cover
Important Safeguards ........................................................................................ 2
Warranty ........................................................................................................... 3
For the 50 United States and District of Columbia ....................................... 3
For Puerto Rico ........................................................................................... 4
Arranging for Service after the Warranty Expires ......................................... 4
Arranging for Service Outside the 50 United States and Puerto Rico ........... 4
Ordering Accessories and Replacement Parts ..................................................... 4
Electrical Requirements ...................................................................................... 5
Troubleshooting Problems ................................................................................. 5
About Your Mixer
Bowl Lift Stand Mixer Features ........................................................................... 6
Assembling Your Bowl Lift Mixer ....................................................................... 7
Assembling Your Pouring Shield ........................................................................ 8
Using Your KitchenAid _Attachments ................................................................ 9
Mixing Time ...................................................................................................... 9
Mixer Use .......................................................................................................... 9
Care and Cleaning ........................................................................................... 10
Beater to Bowl Clearance ................................................................................. 10
Speed Control Guide - 10 Speed Mixers .......................................................... 11
Mixing Pips...................................................................................................... 12
Egg Whites ............................................................................................... 13
Whipped Cream ........................................................................................ 13
Attacbments and Accessories - General Instructions ........................................ 14
Appetizers, Entrees, and Vegetables ................................................................ 15
Cakes and Frostings ......................................................................................... 25
Cookies, Bars, and Candies .............................................................................. 38
Pies and Desserts ............................................................................................. 48
Yeast Breads and Quick Breads ........................................................................ 53
General Instructions for Mixing and Kneading Yeast Dough ...................... 53
Bread Making Tips .................................................................................... 54
KitcbenAid Attachments and Accessories ....................................................... 78
Yoursafetyand the safety of others are very important.
We have provided many important safety messages in this manual and on your
appliance. Always read and obey all safety messages.
This is the safety alert symbol.
This symbol alerts you to potential hazards that can kill or hurt
you and others.
All safety messages will follow the safety alert symbol and either
the word "DANGER" or "WARNING." These words mean:
You can be killed or seriously
injured if you don't immediately
follow instructions.
You can be killed or seriously
injured if you don't follow
instructions.
All safety messages will tell you what the potential hazard is, tell you how to
reduce the chance of injury, and tell you what can happen if the instructions are
not followed.not followed.
iMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be
followed including the following:
1, Read all instructions
2, To protect against risk of electrical shock, do not pLatStand Mixer in water
or other liquid,
3. Close supervision is necessary when this or any appliance is used near
children.
4. Unplug Stand Mixer from outlet when not in use, before platting 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 Stand Mixer,
6, Do not operate Stand Mixer with a damaged cord or plug or after the Stand
Mixer malfunctions, or is dropped or damaged in any manner. Return
appliance to the nearest authorized service center for examination, repair or
electrical or mechanical adjustment, Call the KitchenAid Customer
Satisfaction Center at 1-800-541-6390 for more information.
7, The use of attachments not recommended or sold by KitchenAid may cause
fire, electrical shock or injury,
8, Do not use the Stand Mixer outdoors,
9, Do not let the cord hang over edge of table or counter,
10. Remove flat beater, wire whip or dough hook from Stand Mixer before washing.
11. This product is designed for household use only.
SAVE THESE INSTRUCTIONS
2
KitchenAid ®Stand Mixer Warranty for
the 50 United States and District of Columbia
This warranty extends to the purchaser and any succeeding owner For Stand
Mixers operated in the 50 United States and District of Columbia.
Length of KitchenAid Will Pay
Warranty: For Your Choice of:
One Year Full Warranty
From date o[ purchase.
Hassle-Free
Replacement of your
Stand Mixer. See inside
front cover For details
on how to arrange for
service, or call the
Customer Satisfaction
Center toll-free at
1-800-541-6390.
OR
The replacement parts
and repair labor costs
to correct defects in
materials and
workmanship. Service
must be provided by an
Authorized KitchenAid
Service Center. See the
KitchenAid ®Stand
Mixer Warranty for
Puerto Rico on page 4
for details on how to
arrange for service.
KitchenAid Will Not
Pay For:
A. Repairs when Stand
Mixer is used in
other than normal
single family home
use.
B. Damage resulting
from accident,
alteration, misuse or
abuse.
C. Any shipping or
handling costs to
deliver your Stand
Mixer to an
Authorized Service
Center,
D. Replacement parts
or repair labor costs
for Stand Mixers
operated outside the
50 United States
and District of
Columbia.
KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL
OR CONSEQUENTIAL DAMAGES. Some states do not allow the exclusion or
limitation of incidental or consequential damages, so this exclusion may not
apply to you. This warranty gives you specific legal rights and you may also
have other rights which vary from state to state.
KitchenAid ® Stand Mixer Warranty
for Puerto Rico
A limited one year warranty extends
to the purchaser and any succeeding
owner for Stand Mixers operated in
Puerto Rico. During the warranty
period, all service must be handled by
an Authorized KitchenAid Service
Center. Please bring the Stand Mixer,
or ship it prepaid and insured, to the
nearest Authorized Service Center. Call
toll-free 1-800-541-6390 to learn the
location of a Service Center near you.
Your repaired Stand Mixer will be
returned to you prepaid and insured.
Arranging for Service
after the Warranty Expires
Electrical Shock Hazard
Unplug before servicing.
Failure to do so can result in
death or electrical shock.
For service information, call toll-free
1-800-541-6390 or write to:
Customer Satisfaction Center,
KitchenAid Portable Appliances, P.O.
Box 218, St. Joseph, MI 49085-0218.
Arranging for Service Outside
the United States and Puerto Rico
Consult your local KitchenAid dealer Stand Mixer for information on how
or the store where you purchased the to obtain service,
Ordering Accessories and Replacement Parts
To order accessories or replacement Customer Satisfaction Center,
parts for your Stand Mixer, call toll- KitchenAid Portable Appliances, P.O.
free 1-800-541-6390 or write to: Box 218, St. Joseph, MI 49085-0218.
Electrical Requirements
Volts: 120 A.C. only. Hertz: 60
The wattage rating for your Stand
Mixer is printed on the serial plate.
Do not use an extension cord. If the
power supply cord is too short, have a
qualified electrician or serviceman
install an outlet near the appliance.
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.
Troubleshooting Problems
Please read the following before
calling your service center.
1. The Stand Mixer may warm up
during use. Under heavy loads with
extended mixing time periods, you
may not be able to comfortably
touch the top of the unit. This is
normal.
2. The Stand Mixer may emit a
pungent odor, especially when
new. This is common with electric
motors.
3. If the flat beater hits the bowl,
stop the Stand Mixer. See "Beater
to Bowl Clearance," page 10.
Keep a copy of the sales receipt
showing the date of purchase. Proof
of purchase will assure you of
in-warranty service.
If your Stand Mixer should
malfunction or fail to operate,
please check the following:
- Is the Stand Mixer plugged in?
- Is the fuse in the circuit to the Stand
Mixer in working order? If you have
a circuit breaker box, be sure the
circuit is closed.
- Turn the Stand Mixer off for 10-15
seconds, then turn it back on. If the
mixer still does not start, allow it to
cool for 30 minutes before turning it
back on.
- If the problem is not due to one of
the above items, see "Arranging for
Service" on page 4.
- Do not return the Stand Mixer to
the retailer as they do not provide
service.
Bowl Lift Stand Mixer Features
Motor Head
Attachment Hub
(see page 14)
Speed
Controm
Knob
Bowl Height
Adjustment
Screw
Attachment
Knob
Bowl Lift Handle
(not shown)
Beater
Shaft
--Stainless Steel
Bowl
Locating Pins
Bowl Support
Bowl Handle
Dough Hook
i] ii_iiiiiiir
Flat Beater
Wire Whip
Assembling Your Bowl Lift Mixer
To Attach Bowl
1. Be sure speed control is OFF and
Stand 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.
6. Plug into a grounded 3 prong
outlet.
3. Turn beater to left, hooking beater
over the pin on shaft.
4. Plug into a grounded 3 prong
outlet.
To Remove Flat Beater, Wire
Whip, Or Dough Hook
1. Slide speed control to OFF and
unplug.
2. Press beater upward and turn
right.
3. Pull beater from beater shaft.
To Raise Bowl
Household Stand Mixer
Speed Control
1. Rotate handle to straighbup
position.
2. Bowl must always be in raised,
locked position when mixing.
To Lower Bowl
1. Rotate handle back and down.
To Remove Bowl
1. Be sure speed control is OFF and
Stand Mixer is unplugged.
2. Place bowl lift handle in down
position
3. Remove flat beater, wire whip, or
dough hook.
4. Grasp bowl handle and lift straight
up and off locating pins.
To Attach Flat Beater, Wire Whip,
or Dough Hook
1. Slide speed control to OFF and
unplug.
2. Slip flat beater on beater shaft.
Plug into a grounded 3 prong outlet.
Speed control lever should always be
set on lowest speed for starting, then
gradually moved to desired higher
speed to avoid splashing ingredients
out of bowl. See page 11 for Speed
Control Guide.
Auto-Reset Motor Protection
If the Stand Mixer stops due to
overload, slide the speed control lever
to OFF. After a few minutes, the
stand mixer will automatically reset.
Slide the Speed Control Lever to the
desired speed and continue mixing.
If the unit does not restart, see
"Troubleshooting Problems" on
page 5.
Assembling Your Pouring Shield*
To Attach Wide Mouth Pouring
Shield
1. Be sure speed control is OFF and
Stand Mixer is unplugged.
2. Place bowl lift handle in down
position.
3. Attach desired accessory (flat
beater, dough hook or wire whip)
and bowl.
4. Place bowl lift handle in up position.
5. Slide pouring shield collar around
beater shaft, centering collar over rim
of bowl. Then, rotate opening in
collar toward front of Stand Mixer.
Chute
Guides
6. Fit tabs on the side of pouring
chute into notches on the collar.
7. Fit the three notched guides on
bottom of chute along rim of bowl.
To Remove Wide Mouth Pouring
Shield
1. Be sure speed control is OFF and
Stand Mixer is unplugged.
2. Remove pouring chute from collar.
3. Slide pouring shield collar off bowl.
4. Place bowl lift handle in down
position and remove accessory and
bowl.
To Use Pouring Shields
1. Pour ingredients into bowl through
chute portion of shield.
2. Important: when using the Wide
Mouth Pouring Shield make sure the
guides on the bottom of the chute
rest on the rim of the bowl to keep
ingredients from falling outside the
bowl as they are added.
To Attach Pouring Shield
1. Be sure speed control is OFF and
Stand Mixer is unplugged.
2. Place bowl lift handle in down
position.
3. Attach desired accessory (flat
beater, dough hook or wire whip)
and bowl.
4. Place bowl lift handle in up
position.
5. Place the back half of the shield
(without the chute) on rim of
the bowl.
Pouring
Chute
'i
6. Insert the tabs on the front half of
the shield (with the chute) under
the tab openings on the back half
of the shield, then lower the shield
to lock into place.
To Remove Pouring Shield
1. Be sure speed control is OFF and
Stand Mixer is unplugged.
2. Lift pouring chute from bowl.
3. Slide back half of the shield off
bowl.
4. Place bowl lift handle in down
position and remove accessory and
bowl.
To Use Pouring Shields
1. Pour ingredients into howl
through chute portion of shield.
If Pouring Shield is Included.
Using Your KitchenAid ®Attachments
Flat Beater for normal to heavy mixtures:
Wi re
cakes biscuits
creamed frostings quick breads
candies meat loaf
cookies mashed potatoes
pie pastry
Whip for mixtures that need air incorporated:
eggs sponge cakes
egg whites angel food cakes
heavy cream mayonnaise
boiled frostings some candies
Dough Hook for mixing and kneading yeast doughs:
breads coffee cakes
rolls buns
Mixing Time
Your KitchenAid ®Stand Mixer will mix
faster and more thoroughly than
most other electric Stand Mixers.
Therefore, the mixing time in most
recipes must be adjusted to avoid
overbeating. With cakes, for example,
beating time may be half as long as
with other Stand Mixers.
Mixer Use
injury Hazard
Unplug mixer before touching
beaters.
Failure to do so can result in
broken bones, cuts or bruises.
NOTE: Do not scrape bowl while
Stand Mixer is operating.
The bowl and beater are designed to
provide thorough mixing without
frequent scraping. Scraping the bowl
once or twice during mixing is usually
sufficient. Turn unit off before
scraping.
The Stand Mixer may warm up during
use. Under heavy loads with extended
mixing time, you may not be able to
comfortably touch the top of the
unit. This is normal.
Care And Cleaning
Bowl, white flat heater and white
dough hook may be washed in an
automatic dishwasher. Or, clean them
thoroughly in hot sudsy water and
rinse completely before drying. Wire
whip, burnished dough hook and
burnished flat beater should be hand
washed and dried immediately. Do
not wash wire whip, burnished
dough hook and burnished flat
beater in a dishwasher. Do not store
beaters on shaft.
NOTE: Always be sure to unplug
Stand Mixer before cleaning. Wipe
Stand Mixer with a soft, damp cloth.
Do not use household/commercial
cleaners. Do not immerse in water.
Wipe off beater shaft frequently,
removing any residue that may
accumulate.
Beater To Bowl Clearance
Your Stand Mixer is adjusted at the factory so the flat beater just clears the
bottom of the bowl. If, for any reason, the flat beater hits the bottom of the
bowl or is too far away from the bowl, you can correct the clearance easily.
1. Unplug Stand Mixer.
2. Place bowl lift handle in down
position.
3. Attach flat beater.
4. Adjust so flat beater just clears
bottom surface of bowl when in
lifted position by turning screw (A)
clockwise to raise the bowl and
counterclockwise to lower the
bowl. Just a slight turn is all that is
required: the screw will not rotate
more than _/4turn (90 degrees) in
either direction. (The full range of
adjustment is _/_turn, or 180
degrees.)
5. Place bowl lift handle in up
position to check clearance.
6. Repeat steps 4 and 5 if necessary.
NOTE: When properly adjusted, the
flat beater will not strike on the
bottom or side of the bowl. If the flat
beater or the wire whip is so close
that it strikes the bottom of the
bowl, coating may wear off the
beater or vvires on whip may vvear.
10
Speed Control Guide - 10 Speed Mixers
All speeds have the Soft Start TM feature which automatically starts the Stand
Mixer at a lower speed to help prevent ingredient splash-out and "flour puff" at
startup then quickly increases to the selected speed for optimal )erformance.
Number of Speed
Stir
Speed STIR For slow stirring, combining, mashing,
starting all mixing procedures. Use to
add flour and dry ingredients to batter,
and add liquids to dry ingredients. Do
not use STIR speed to mix or knead
yeast doughs.
SLOW MIXING
For slow mixing, mashing, faster
stirring. Use to mix and knead yeast
doughs, heavy batters and candies,
start mashing potatoes or other
vegetables, cut shortening into flour,
mix thin or splashy batters. Use with
Can Opener attachment.
MIXING,
BEATING
For mixing semi-heavy batters, such as
cookies. Use to combine sugar and
shortening and to add sugar to egg
whites for meringues. Medium speed for
cake mixes. Use with: Food Grinder,
Rotor Slicer/Shredder, Pasta Roller, and
Fruit/Vegetable Strainer.
BEATING,
CREAMING
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.
FAST BEATING,
WHIPPING
10 FAST WHIPPING
For whipping cream, egg whites, and
boiled frostings.
For whipping small amounts of cream,
egg whites or for final whipping of
mashed potatoes. Use with Pasta Maker
and Grain Mill attachments.
NOTE: Will not maintain fast speeds
under heavy loads, such as when using
Pasta Maker or Grain Mill attachments.
Use Speed 2 to mix or knead yeast doughs. Use of any other speed creates high
potential for unit failure,
11
Mixing Tips
Converting Your Recipe
for the Mixer
The mixing instructions for recipes in
this book can guide you in converting
your own favorite recipes for
preparation with your KitchenAid
Stand Mixer. Look for recipes similar
to yours and then adapt your recipes
to use the procedures in the similar
KitchenAid recipes.
For example, the "quick mix"
method (sometimes referred to as the
"dump" method) is ideal for simple
cakes, such as the Quick Yellow Cake
and Easy White Cake included in this
book, This method calls for
combining dry ingredients with most
or all liquid ingredients in one step.
More elaborate cakes, such as
Caramel Walnut Banana Torte,
should be prepared using the
traditional cake mixing method, With
this method, sugar and the
shortening, butter or margarine are
thoroughly mixed (creamed) before
other ingredients are added,
For all cakes, mixing times may
change because your KitchenAid
Stand Mixer works more quickly than
other mixers. In general, mixing a
cake with the KitchenAid _Stand
Mixer will Lake about half the Lime
called for in most cake recipes,
To help determine the ideal mixing
time, observe the batter or dough
and mix only until it has the desired
appearance described in your recipe,
such as "smooth and creamy,"
To select the best mixing speeds,
use the Speed Control Guide on
pages 11 and 13.
Adding Ingredients
Always add ingredients as close to
side of bowl as possible, not directly
into moving beater. The Pouring
Shield can be used to simplify adding
ingredients,
NOTE: If ingredients in very bottom
of bowl are not thoroughly mixed,
then the beater is not far enough into
the bowl, See "Beater to Bowl
Clearance," page 10.
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
guidelines on including these
ingredients. In general, solid materials
should be folded in the last few
seconds of mixing on STIR Speed. The
batter should be thick enough to
prevent the fruit or nuts from sinking
to the bottom of the pan during
baking. Sticky fruits should be dusted
with flour for better distribution in
the batter.
Liquid Mixtures
Mixtures containing large amounts of
liquid ingredients should be mixed at
lower speeds to avoid splashing.
Increase speed only after mixture has
thickened.
12
Egg Whites
Place room temperature egg whites in
clean, dr}/bowl. Attach bowl and wire
whip. To avoid splashing, gradually
turn to designated speed and whip to
desired stage. See chart below.
AMOUNT SPEED
1 egg white .......GRADUALLYto 10
2-4 egg whites ........GRADUALLYto 8
6 or more
egg whites ........GRADUALLYto 8
Whipping Stages
With }/our KitchenAid _Stand Mixer,
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 soR.
Stiff but not Dry
Sharp, stiff peaks form when wire
whip is removed. Whites are uniform
in color and glisten.
Stiff and Dry
Sharp, stiff peaks form when wire
whip is removed. Whites are speckled
and dull in appearance.
Whipped Cream
Pour cold whipping cream into chilled
bowl. Attach bowl and wire whip. To
avoid splashing, graduall}/turn to
designated speed and whip to desired
stage. See cbart below.
AMOUNT SPEED
}/_cup (50 mL)........GRADUALLYto 10
}/_cup (125 mL) .....GRADUALLYto 10
1 cup (250 mL)........ GRADUALLYto 8
1 pint (500 mL).......GRADUALLYto 8
Whipping Stages
Watch cream closely during
whipping. Because }!our KitchenAid
Stand Mixer whips so quickly, there
are just a few seconds between
whipping stages. Look for these
characteristics:
Begins to Thicken
Cream is thick and custardqike.
Holds Its Shape
Cream Forms soft peaks when wire
whip is removed. Can be Folded into
other ingredients when making
desserts and sauces.
Stiff
Cream stands in stiff, sharp peaks
when wire whip is removed. Use for
topping on cakes or desserts, or filling
for cream puffs,
13
Attachments and Accessories
General Information
KitchenAid Attachments are designed to assure long life. The attachment
power shaft and hub socket are of a square design, to eliminate any possibility
of slipping during the transmission of power to the attachment. The hub and
shaft housing are tapered to assure a snug fit, even after prolonged use and
wear. KitchenAid ®Attachments require no extra power unit to operate them;
the power unit is built-in.
Attachment
Knob Attachment
Power Shaft_
Hinged
Hub Cover
Attachment
Hub Socket
_Not part of mixer.
Housing
Attachment
Housing
General Instructions
To Attach
1. Turn Stand Mixer off and unplug.
2. Loosen attachment knob by
turning it counterclockwise.
3. Flip up hinged hub cover.
4. Insert attachment shaft housing
into attachment hub, making
certain that attachment power
shaft fits into square attachment
hub socket. It may be necessary to
rotate attachment back and forth.
When attachment is in proper
position, the pin on the
attachment will fit into the notch
on the hub rim.
5. Tighten attachment knob by
turning clockwise until attachment
is completely secured to Stand
Mixer.
6. Plug into a grounded 3 prong
outlet.
To Remove
1. Turn Stand Mixer off and unplug.
2. Loosen attachment knob by
turning it counterclockwise. Rotate
attachment slightly back and forth
while pulling out.
3. Replace attachment hub cover.
Tighten attachment knob by
turning it clockwise.
14
Crabmeat Dip
1 package (8 oz.) light
cream cheese
? cup reduced-fat
cottage cheese
cup reduced-calorie
mayonnat_e
I can (6_ oz.)
cmbmeat, flaked
? tablespoon lemon
]LJiCB
3 tablespoons chopped
green onions
teaspoon garlic"salt
3 drops hot pepper
sauce
Place cream cheese, cottage cheese, and
mayonnaise in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 6 and beat about 1
minute, or until well blended. Stop and scrape
bowl. Add all remaining ingredients. Turn to Speed
6 and beat about 1 minute, or until all ingredients
are combined.
Refrigerate until well chilled. Serve with assorted
crackers or raw vegetables.
Yield: 24 servings (2 tablespoons per serving).
Per serving: About 42 cal, 4 g pro, 1 g carb, 3 g fat,
12 mg chol, 180 mg sod.
Creamy Pineapple Fruit Dip
4 ounces light cream
cheese
cup mar:shmallow
cream
1 can (8 oz.) crushed
pineapple, well
drained
2 teaspoons grated
orange peel
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. Refrigerate at least 2 hours. Serve with
sliced fresh fruit, if desired.
Yield: 12 servings (2 tablespoons per serving).
Per serving: About 61 cal, 1 g pro, 11 g carb,
2 g fat, 3 mg chol, 58 mg sod.
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15
Layered Mexican Dip
7 package (B oz.) light
cream cheese
cup shredded hot
pepper Monterey
Jack cheese
cup bean or black
bean dip
cup thtck and chunky
salsa
cup chopped green
onions
cup sliced pitted n'pe
olives
Place cream cheese in mixer bowl. Attach bowl and
flat beater to mixer. Turn to Speed 2 and mix about
30 seconds. Stop and scrape bowl. Add Monterey
Jack cheese. Turn to Speed 2 and mix about
30 seconds.
Spread cheese mixture on 10qnch 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. Refrigerate until ready to serve.
Serve with tortilla chips, if desired.
Yield: 12 servings (1/4cup per serving).
Per serving: About 70 cal, 4 g pro, 3 g carb,
5 g fat, 12 mg chol, 265 mg sod.
Fiesta Cheesecake Appetizer
2 packages (8 oz.
each) light cream
cheese, softened
7 package (7.25 oz.)
raco seasoning mix
3 eggs
2 cups shredded
Marble-Jack cheese
7 can (4 oz.) green
chilies
7 cup Itght sour cream
7 cup solsa
Place cream cheese and taco seasoning mix in mixer
bowl. Attach bowl and flat beater to mixer. Turn to
Speed 6 and beat about 1_/_minutes, or until fluffy.
Stop and scrape bowl. Turn to Speed 4 and add
eggs, one at a time, beating about 15 seconds after
each addition. Stop and scrape bowl. Add cheese
and green chilies. Turn to STIR Speed and mix 15
seconds.
Pour mixture into greased 9qnch springform pan.
Bake at 350°F for 40 minutes, or until knife inserted
near center comes out clean. Remove from oven
and spread with sour cream. Return to oven and
bake 5 minutes longer. Cool 15 minutes. Refrigerate
3 to 8 hours. Before serving, remove outer ring and
spread top of cheesecake with salsa. Serve with
taco chips, if desired.
Yield: 20 servings (1 wedge per serving).
Per serving: About 136 cal, 7 g pro, 5 g carb,
9 g fat, 59 mg chol, 421 mg sod.
16
Nutty Cheese Ball
? cup shredded sharTp
Cheddar cheese
? cup shredded Swiss
cheese
? package (8 oz.) light
cream cheese
2 tablespoons chopped
flesh chives
2 teaspoons
Worcester:shire sauce
teaspoon paprika
teaspoon garh'c
powder
cup finely chopped
pecans
Place all ingredients, except pecans, in mixer bowl.
Attach bowl and flat beater to mixer. Turn to
Speed 4 and beat about 1 minute, or until well
blended.
On waxed paper, shape mixture into a ball. Roll ball
in chopped pecans. Wrap in waxed paper.
Refrigerate until serving time. Serve with assorted
crackers or raw vegetables.
Yield: 24 servings (2 tablespoons per serving).
Per serving: About 65 cal, 4 g pro, 1 g carb, 5 g fat,
13 mg chol, 109 mg sod.
Spinach and Cheese Crostini
? baguette Ioaf} cut
into #-inch slices
2 teaspoons butter or
margarine
cup finely chopped
onion
7 clove garlic', minced
7 package (9 oz.)
frozen chopped
spinach, thawed and
squeezed dry
7 package (8 oz.) light
cream cheese
cup roasted red
peppers
cup shredded
Cheddar cheese
Place baguette slices on baking sheet. Sake at
375°F for 4 to 6 minutes, or until toasted. Set aside.
Melt butter in 10-inch skillet over medium heat.
Add onion and garlic. Cook and stir 2 to 3 minutes,
or until softened. Add spinach. Cook and stir 30 to
60 seconds, or until warm. Cool slightly.
Place cream cheese in mixer bowl. Attach bowl and
flat beater to mixer. Turn to Speed 2, mix about
30 seconds. Add spinach mixture. Continuing on
Speed 2, mix about 30 seconds. Add red peppers.
Continuing on Speed 2, mix about 30 seconds.
Spread spinach mixture on toasted baguette slices.
Top each slice with about 1 teaspoon Cheddar
cheese. Sake at 375°F for 5 to 8 minutes, or
until thoroughly heated and cheese is melted. Serve
warm.
Yield: 12 servings (2 crostini per serving).
Per serving: About 141 cal, 6 g pro, 16 g carb,
6 g fat, 12 mg chol, 324 mg sod.
17
Mushroom-Onion Tartlets
Pastry Crusts
4 oz. hght cream
cheese
3 tablespoons butter
or margarine, divided
cup plus 7 teaspoon
aft-purpose flour
8 oz. fresh
mushrooms, coarsely
chopped
cup chopped green
onions
Filling
? egg
teaspoon dried
thyme leaves
cup shredded Swiss
cheese
To make Pastry Crusts, place cream cheese and
2 tablespoons butter in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 4 and beat
about 1 minute. Stop and scrape bowl. Add 3_clap
flour. Turn to Speed 2 and mix about 1 minute, or
until well blended. Form mixture into a ball. Wrap
in waxed paper and chill 1 hour. Clean mixer bowl
and beater.
To make Filling, melt remaining 1 tablespoon
butter in 10dnch skillet over medium heat. Add
mushrooms and onions. Cook and stir until tender.
Remove from heat. Cool slightly.
Divide chilled dough into 24 pieces. Press each
piece into miniature muffin clap (greased, if
desired).
For Filling, place egg, remaining 1 teaspoon flour,
and thyme in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 6 and beat about
30 seconds. Stir in cheese and cooled mushroom
mixture. Spoon into pastry-lined muffin cups. Bake
at 375°F for 15 to 20 minutes, or until egg mixture
is puffed and golden brown. Serve warm.
Yield: 12 servings (2 tartlets per serving).
Per serving: About 98 cal, 4 g pro, 8 g carb,
6 g fat, 33 mg chol, 83 mg sod.
18
Sweet Potato Puff
2 medium sweet
potatoes, cooked
and peeled
cup low-fat milk
cup sugar
2 eggs
2 tablespoons butter
Of rl'_af_afine
teaspoon nutmeg
teaspoon cinnamon
Crunchy Praline
Topping
2 tablespoons butter
or margarine, melted
cup corn flakes
¼ cup chopped
walnuts or pecans
cup h'rmly packed
brown sugar
Place potatoes in mixer bowl. Attach bowl and
flat beater to mixer. Turn to Speed 2 and mix
about 30 seconds. Add milk, sugar, eggs,
2 tablespoons butter, nutmeg, and cinnamon.
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 until set. Clean bowl and
beater.
Place all Topping ingredients in mixer bowl.
Attach bowl and flat beater to mixer. Turn to STIR
Speed and mix about 15 seconds. Spread on hot
puff. Bake 10 minutes longer.
Yield: 6 servings (1/_cup per serving).
Per serving: About 268 cal, 6 g pro, 35 g carb,
12 g fat, 2 mg chol, 176 mg sod.
Herbed Whipped Squash
? large butternut
squash, baked
(about 3 cups
cooked)
cup butter or
margarine, melted
teaspoon dried
tarTagon leaves
teaspoon salt
teaspoon black
pepper
Scoop cooked squash out of shell and place in
mixer bowl. Attach bowl and wire whip to mixer.
Turn to Speed 4 and beat about 30 seconds. Add
all remaining ingredients. Turn to Speed 2 and
mix about 30 seconds. Turn to Speed 4 and beat
about 2 minutes,
Yield: 6 servings (1/,cup per serving).
Per serving: About 107 cal, 1 g pro, 11 g carb,
7 g fat, 0 mg chol, 137 mg sod.
19
Appetizer Cream Puffs
with Creamy Feta Olive Filling
Cream Puffs
? cup water
Vz cup butter or
margarine
V4 teaspoon salt
1 cup all-purpose flour
4 eggs
Filling
? package (8 oz.) Ii_qht
cream cheese
4 oz. crumbled
tomato-basil teta
cheese
V_ cup fight sour cream
V_ cup finely chopped
kalarnata or n_:_e
olives
V_ teaspoon lemon
pepper seasoning
To make Cream Puffs, heat water, butter, and
salt in a medium saucepan over high heat to a full
rolling boil. Reduce heat and quickly stir in flour,
mixing vigorously until mixture leaves sides of pan
in a ball.
Place flour mixture in mixer bowl. Attach bowl and
flat beater. Turn to Speed 2 and add eggs, one at a
time, beating about 30 seconds after each addition.
Stop and scrape bowl. Turn to Speed 4 and beat
about 15 seconds.
Drop dough onto greased baking sheets forming
36 mounds, 2 inches apart. Bake at 400% for
10 minutes. Reduce heat to 350% and bake
25 minutes longer. Turn off oven. Remove pans
from oven. Cut a small slit in side of each puff.
Return pans to oven (turned oft) for 10 minutes,
leaving oven door ssar. Cool completely on rack.
To make Filling, combine all ingredients in mixer
bowl. Attach bowl and flat beater. Turn to Speed 2
and mix about 30 seconds, or until blended. Pipe or
spoon about 1 tablespoon filling into each cream
puff.
Yield: 36 servings (1 filled cream puff per serving).
Per serving: About 72 cal, 2 g pro, 4 g carb,
5 g fat, 37 mg chol, 132 mg sod.
2O
Mashed Potatoes
5 large potatoes (about
27/_Ibs.), peeled,
quartered, and
boiled
cup low-tat milk,
heated
2 tablespoons butter
or margarine
7 teaspoon salt
teaspoon black
pepper
9 large potatoes (about
5 Ibs.), peeled,
quartered, and
boiled
z/_ cups low-tat milk,
heated
3 tablespoons butter
or margarine
1_ teaspoons salt
teaspoon black
pepper
Warm mixer bowl and flat beater with hot water;
dry. Place hot potatoes in bowl. Attach bowl and
flat beater to mixer. Gradually turn to Speed 2 and
mix about 1 minute, or until smooth.
Add all remaining 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 flat
beater for wire whip. Turn to Speed 10 and whip
2 to 3 minutes.
Yield: 9 servings (34cup per serving).
Perserving: About 111 cal, 2 g pro, 19 g carb,
3 g fat, 8 mg chol, 296 mg sod.
VARIATIONS
Garlic Mashed Potatoes
Substitute 1 teaspoon garlic salt for salt.
Per serving: About 111 cal, 2 g pro, 19 g carb,
3 g fat, 8 mg chol, 239 mg sod.
Mashed Potatoes for a Crowd
Prepare as directed above, using 6 quart mixer
bowl.
Yield: 18 servings (3/4cup per serving).
21
Garden Quiche
Baked PastryShefl
(seepage 50)
7 tablespoon oil
7 small onion,
chopped
1 medium green bell
pepper_ chopped
8 oz. sliced fresh
mushrooms
6 eggs
cup Iow-f_t milk
1 tablespoon chopped
tresh parsley
1 teaspoon salt
5 drops hot pepper
Sauce
1 cup (4 oz.) reduced-
tat shredded Swiss
cheese
Follow procedure for Baked Pastry Shell. Cool
10 minutes.
Meanwhile, heat oil in large non-stick skillet over
medium-high heat. Add onion and bell pepper.
Cook about 1 minute, stirring frequently. Add
mushrooms. Cook and stir about 2 minutes, or until
vegetables are tender. Set aside.
Place eggs, milk, parsley, salt, and hot pepper sauce
in mixer bowl. Attach bowl and wire whip to mixer.
Turn to Speed 2 and mix 1 to 2 minutes.
Sprinkle half of cheese in pastry shell. Top with
vegetables. Pour egg mixture over vegetables. Top
with remaining cheese. Bake at 350°F for ,30 to 35
minutes, or until knife inserted in center comes out
clean. Let stand about 5 minutes before serving.
Yield: 8 servings.
Per serving (filling and crust): About 264 cal,
12 g pro, 17 g carb, 16 g fat, 172 mg chol,
561 mg sod.
22
Mexican Meat.loaf
7 cup salsa, divided
2 cups soft bread
crumbs
7 small onion,
chopped
? egg
7 tablespoon
Worcester:shire sauce
7 teaspoon dried
thyme
teaspoon garlic" salt
teaspoon pepper
7 pound lean ground
beef
pound ground turkey
Place _ cup salsa, bread crumbs, onion, egg,
Worcestershire sauce, thyme, garlic salt, and pepper
in mixer bowl. Attach bowl and flat beater to mixer.
Turn to STIR Speed, mix about 30 seconds. Add
beef and turkey. Continuing on STIR Speed, mix
about 45 seconds, or until blended.
Divide mixture into 3 equal parts. Shape each part
into a loaf about 6x3xl 2-inches. Place loaves on
rack in shallow baking pan. Spoon remaining salsa
on tops of loaves. Bake at 350°F for 40 to
45 minutes, or until no longer pink in center.
Yield: 6 servings (2 servings per loaf).
Per serving: About 167 cal, 11 g pro, 16 g carb,
6 g fat, 47 mg chol, 426 mg sod.
VARIATION
Mexican Appetizer Meatballs
Form meat mixture into 1-inch balls. Place in
13x9x2-inch rectangular baking pan. Bake at 400°F
for 20 to 25 minutes, or until no longer pink inside.
Serve with salsa, if desired.
Yield: 18 servings (2 meatballs per serving).
Per serving: About 124 cal, 9 g pro, 11 g carb,
5 g fat, 36 mg chol, 287 mg sod.
Meatloaf for a Crowd
Double the ingredients and mix in the 6 quart mixer
bowl.
Yield: 12 servings (1/_loaf per serving).
23
Chicken and Mushroom Casserole
with Cheese Puff Topping
Filling
2 tablespoons butter
or margarine
3 boneless, skinless
chicken breast
halves, cut into
V_-inch pieces
1 medium onion or 3
shallots, sliced
8 ounces button or
crimini mushrooms,
halved or quartered
I can (141/_oz.) diced
tomatoes, undrained
2 tablespoons flour
teaspoon dried
thyme leaves
Pastry Topping
cup water
cup butter or
margarine, cut up
teaspoon salt
cup all-purpose flour
2 eggs
2 oz. sharp Cheddar
cheese, dlL'ed
To make Filling, melt butter in large skillet over
medium heat. Add chicken and onion. Cook and
stir 3 minutes. Add mushrooms. Cook and stir
5 minutes. Add tomatoes, flour, and thyme. Cook
and stir until thickened and bubbly. Cover and keep
warm on low heat.
To make Pastry Topping, heat water, butter, and
salt in small saucepan over high heat to a full
rolling boil. Reduce heat and quickly stir in flour,
mixing vigorously until mixture leaves sides of pan
in a ball.
Place flour mixture in mixer bowl. Attach bowl and
flat beater to mixer. Turn to Speed 2 and add eggs,
one at a time, mixing about 30 seconds after each
addition. Stop and scrape bowl. Turn to Speed 4
and beat about 15 seconds. Add cheese. Turn to
STIR Speed and mix about 10 seconds.
Pour hot filling into 2-quart casserole dish sprayed
with no-stick cooking spray. Spoon pastry into
4 mounds on top of chicken mixture. Bake at 4OO°F
for 35 to 45 minutes, or until pastry is puffed and
browned and filling is bubbly.
Yield: 4 servings.
Per serving: About 507 cal, 39 g pro, 24 g carb,
28 g fat, 240 mg chol, 706 mg sod.
24
Quick Yellow Cake
2_ cups aft-purpose
flour
1_ cups sugar
3 teaspoons baking
powder
teaspoon salt
cup shortening
I cup low-tat milk
I teaspoon w_nilla
2 eggs
Combine dry ingredients in mixer bowl. Add
shortening, milk, and vanilla. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
1 minute. Stop and scrape bowl. Add eggs.
Continuing on Speed 2, mix about 30 seconds.
Stop and scrape bowl. Turn to Speed 6 and beat
about 1 minute.
Pour batter into two greased and floured 8- or
9dnch round baking pans. Bake at 350°F for 30 to
35 minutes, or until toothpick inserted in center
comes out clean. Cool 10 minutes. Remove from
pans. Cool completely on wire rack. Frost if desired.
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.
O
m
z
©
o_
-q
©
o_
Easy White Cake
2 cups afl-purT)ose
flour
7V_ cups sugar
3 teaspoons baking
powder
V_ teaspoon salt
V_ cup shortening
7 cup low-tat milk
7 teaspoon vanilla
4 egg whites
Combine dry ingredients in mixer bowl. Add
shortening, milk, and vanilla. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
1 minute. Stop and scrape bowl. Add egg whites.
Turn to Speed 6 and beat about 1 minute, or until
smooth and fluffy.
Pour batter into two greased and floured 8- or
9-inch round baking pans. Bake at 350°F for 30 to
35 minutes, or until toothpick inserted in center
comes out clean. Cool 10 minutes. Remove from
pans. Cool completely on wire rack. Frost if desired.
Yield: 12 to 16 servings.
Per serving: About 267 cal, 4 g pro, 42 g carb,
9 g fat, 2 mg chol, 183 mg sod.
25
Caramel Walnut Banana Torte
Topping
Y cup tffrnly packed
brown sugar
V_ cup butter or
margarine
7_ cup whl_oping cream
1 cup chopped
walnuts
Cake
TV_ cups sugar
7Z cup butter or
rnarx3arine, softened
? cup (2 medium)
mashed n_aebanana
? teaspoon vanilla
3 eggs
2V_ cups aft-purpose
flour
?V4 teaspoons baking
powder
? teaspoon baking
soda
V_ teaspoon salt
_/4cup buttermilk
Filling
V_ cup sugar
3 tablespoons aft-
purpose flour
V4 teaspoon salt
7 cup k_w-tat milk
7 egg, beaten
7 teaspoon vanilla
7 tablespoons butter
or mar_qarine
2 medMm bananas,
thinly sliced
7Z cup whlf_ping cream,
wbipped
To make Topping, place brown sugar, butter, and
cream in small saucepan. Heat over low heat just
until butter melts, stirring constantly. Pour over
bottoms of three 8- or 9qnch round baking pans.
Sprinkle with walnuts.
To make Cake, place sugar and butter in mixer
bowl. Attach bowl and flat beater to mixer. Turn to
Speed 2 and mix about 30 seconds. Stop and
scrape bowl. Add banana and vanilla. Continuing
on Speed 2, mix about 30 seconds. Continuing on
Speed 2, add eggs, one at a time, mixing about 15
seconds after each addition. Stop and scrape bowl.
Combine flour, baking powder, baking soda, and
salt in small bowl. Add half of flour mixture to
sugar mixture in mixer bowl. Turn to Speed 2 and
mix about 30 seconds. Add buttermilk and
remaining flour mixture. Gradually turn to Speed 6
and beat about 30 seconds. Spread batter evenly
over nut mixture in pans. Bake at 350°F for 25 to
30 minutes, or until toothpick inserted in center
comes out clean. Cool in pans about 3 minutes.
Remove from pans and cool completely on wire
racks.
Meanwhile, to make Filling, combine sugar, flour,
and salt in medium saucepan. Gradually stir in milk.
Heat to boiling over medium heat, stirring
constantly. Stir about Y4cup hot mixture into beaten
egg in separate bowl. Pour egg mixture into
saucepan. Cook until mixture is bubbly, stirring
constantly. Remove from heat. Stir in vanilla and
butter. Cool slightly. Refrigerate 1 hour while cake is
cooling.
To assemble torte, place one cake layer, nut side up,
on large plate. Spread with half of Filling. Arrange
half of banana slices over Filling. Top with second
layer, nut side up. Spread with remaining Filling
and banana slices. Top with remaining cake layer,
nut side up. Top torte with whipped cream. Store in
refrigerator.
Yield: 16 to 20 servings.
Per serving: About 451 cal, 7 g pro, 65 g carb,
19 g fat, 58 mg chol, 384 mg sod.
26
Angel Food Cake
7_ cups aft-purpose
flour
1_ cups sugan divided
1_ cups egg whites
(about 72 to 15 egg
whites)
1_ teaspoons cream of
tartar
teaspoon salt
1_ teaspoons w]nilla or
7/zteaspoon almond
extf__)ct
Mix flour and _/_cup sugar in small bowl.
Set aside.
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Gradually turn to Speed 6 and
whip 30 to 60 seconds, or until egg whites are
frothy.
Add cream of tartar, salt, and vanilla, Turn to
Speed 8 and whip 2 to 21/_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.
Remove bowl from mixer. Spoon flour-sugar
mixture, one-fourth at a time, over egg whites, Fold
in gently with spatula,just until blended,
Pour batter into ungreased 10-inch tube pan, With
knife, gently cut through batter to remove large air
bubbles. Bake at 375°F for 35 minutes, or until
crust is golden brown and cracks are very dry.
Immediately invert cake onto funnel or soft drink
bottle. Cool completely. Remove from pan.
Yield: 16 servings.
Per serving: About 124 cal, 4 g pro, 27 g carb,
0 g fat, 0 mg chol, 79 mg sod.
27
Old-Fashioned Pound Cake
3 cups afl-purTpose
flour
2 cups sugar
3 teaspoons baking
powder
Vz teaspoon salt
2 cups butter, softened
V_ cup low-tat milk
? teaspoon vanilla
? teaspoon almond
extract
6 eggs
Combine dry ingredients in mixer bowl. Add butter,
milk, vanilla, and almond extract. Attach bowl and
flat beater to mixer. Turn to STIR Speed and mix
about 1 minute. Stop and scrape bowl. Turn to
Speed 6 and beat about 2 minutes. Stop and scrape
bowl.
Turn to Speed 2 and add eggs, one at a time,
mixing about 15 seconds after each addition. Turn
to Speed 4 and beat about 30 seconds.
Pour batter into greased and floured 10dnch tube
pan. Bake at 350°F for 1 hour 15 minutes, or until
toothpick inserted in center comes out clean. Cool
completely on wire rack. Remove cake from pan.
Yield: 16 servings.
Per serving: About 419 cal, 5 g pro, 44 g carb,
25 g fat, 143 mg chol, 378 mg sod.
VARIATION
Double Chocolate Pound Cake
Add Y_cup unsweetened Dutch-processed cocoa
powder to dry ingredients. Reduce butter to 1 cup.
Increase milk to 1 cup. Omit almond extract.
Prepare as directed above. Bake at 325°F for
1 hour 20 minutes.
Chocolate Glaze
Melt 1 square (1 oz.) semi-sweet chocolate and
1 teaspoon shortening in small saucepan over low
heat, stirring to blend. Drizzle over cake.
Yield: 16 servings.
Per serving (cake and glaze): About 390 cal, 6 g
pro, 55 g carb, 18 g fat, 99 mg chol, 289 mg sod.
28
Italian Cream Cake
5 eggs, separated
cup butter or
margarine
cup shortening
7_ cup sugar
2 cups alI-pur_oose
flour
7 teaspoon baking
soda
7 cup buttermilk
7 teaspoon vanilla
2 cups coconut
7 cup choppedpecans
Cream Cheese Frosting
4 cups powdered
sugar
7 package (8 oz.) light
cream cheese,
softened
cup butter or
margarine, softened
7 teaspoon vanilla
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 8 and whip 21/2
to 3 minutes, or until egg whites are stiff but not
dry. Place egg whites in another bowl.
Place butter, shortening, and sugar in mixer bowl.
Attach bowl and flat beater to mixer. Turn to
Speed 4 and mix about 21/_minutes, or until light
and Fluffy. Continuing on Speed 4, add egg yolks,
one at a time, mixing about 15 seconds after each
addition. Stop and scrape bowl.
Mix Flour and baking soda. Add half to sugar
mixture in mixer bowl. Turn to Speed 2 and mix
about 30 seconds. Add buttermilk, vanilla, and
remaining Flour mixture. Gradually turn to Speed 4
and beat about 1 minute.
Add coconut and pecans. Turn to STIR Speed and
mix just until blended. Remove bowl From mixer.
Gently Fold in beaten egg whites with spatula just
until blended. Pour batter into greased and floured
13x9x2-inch baking pan. Bake at 350°F for 40 to 50
minutes, or until toothpick inserted in center comes
out clean. Cool completely on wire rack. Spread
with Cream Cheese Frosting.
Yield: 15 servings.
Note: For best Flavor, chill cake in refrigerator several
hours or overnight.
Place all ingredients in mixer bowl. Attach bowl and
flat beater to mixer. Turn to Speed 2 and mix about
30 seconds, or until blended. Stop and scrape bowl.
Turn to Speed 4 and beat about 2 minutes, or until
smooth and creamy. Spread on cooled cake.
Per serving: About 626 cal, 7 g pro, 77 g carb,
33 g fat, 112 mg chol, 351 mg sod.
29
Chocolate Cake
2 cups all-purpose
flour
7_ cups sugar
I teaspoon baking
powder
teaspoon baking
soda
teaspoon salt
cup shortening
7 cup low-tat milk
7 teaspoon vanilla
2 eggs
2 squares (7 oz. each)
unsweetened
chocolate, melted
Combine dry ingredients in mixer bowl. Add
shortening, milk, and vanilla. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
1 minute. Stop and scrape bowl. Add eggs and
chocolate. Continuing on Speed 2, 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 9qnch round baking pans. Bake at 350°F for
30 to 35 minutes, or until toothpick inserted in
center comes out clean. Cool 10 minutes. Remove
from pans. Cool completely on wire rack. Frost if
desired.
Yield: 12 to 16 servings.
Per serving: About 285 cal, 4 g pro, 41 g carb,
12 g fat, 37 mg chol, 185 mg sod.
Apple Cake
1_ cups all-purpose
flour
? cup whole wheat
flour
7_ cups sugar
? teaspoon baking
powder
? teaspoon baking
soda
teaspoon salt
1_ teaspoons cinnamon
teaspoon nutmeg
1_ cups applesauce
cup butter or
marLqarirTe, melted
2 eggs
7 cup chopped, peeled
apple
cup chopped
walnuts
Caramel Creme
Frosting, if desffed
pee page 38)
Combine dry ingredients in mixer bowl. Add
applesauce, butter, and eggs. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
1 minute. Stop and scrape bowl. Turn to Speed 4
and beat about 30 seconds. Add apple and
walnuts. Turn to STIR Speed and mix just until
blended.
Pour batter into greased and floured 13xgx2qnch
baking pan. Bake at 350°F for 35 to 40 minutes, or
until toothpick inserted in center comes out clean.
Cool completely on 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.
VARIATION
Apple Cake Made Ahead
Double all ingredients and prepare in 6 quart mixer
bowl. Bake in two pans. Enjoy one cake now; freeze
the second and frost when ready to serve.
Yield: 24 to 32 servings.
3O
Sunshine Chiffon Cake
2 cups all-purpose
flour
1_ cups sugar
7 tablespoon baking
powder
teaspoon salt
cup cold water
cup oil
7 egg yolks, beaten
7 teaspoon vanilla
2 teaspoons grated
lemon rind
7 egg whites
teaspoon cream of
tartar
Lemon Glaze
7 cup powdered sugar
7 tablespoon butter or
margarine, softened
2-3 tablespoons lemon
]'uice
Combine flour, sugar, baking powder, and salt in
mixer bowl. Add water, oil, egg yolks, vanilla, and
lemon rind. Attach bowl and wire whip to mixer.
Turn to Speed 4 and beat about 1 minute. Stop and
scrape bowl. Continuing on Speed 4, beat about 15
seconds. PoLarmixture 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 21/_minutes, or until whites
are stiff but not dry.
Remove bowl from mixer. Gradually add flour
mixture to egg whites. Fold in gently with spatula,
just until blended.
PoLarbatter into ungreased 10dnch tube pan. Bake
at 325°F for 60 to 75 minutes, or until top springs
back when lightly touched. Immediately invert cake
onto funnel or soft drink bottle. Cool completely.
Remove from pan. Drizzle with Lemon Glaze.
Combine powdered sugar and butter in small bowl.
Stir in lemon juice, 1 tablespoon at a time, until
glaze is of desired consistency.
Yield: 16 servings.
Per serving: About 256 cal, 4 g pro, 38 g carb,
10 g fat, 93 mg chol, 152 mg sod.
31
Chocolate Almond Brownie Cake
Cake
7 squares (1 oz. each)
semi-sweet
chocolate
cup butter or
marLqarine
3 eggs, separated
cup sugar
teaspoon almond
extract
2 tablespoons all-
purpose flour
Glaze
? square (? oz,) semi-
sweet chocolate
? teaspoon shortening
Topping
cup whl_aping cream
? tablespoon
powdered sugar
teaspoon almond
extract
2 tablespoons shL'ed
almonds
To make Cake, melt chocolate and butter in
medium saucepan over low heat, stirring constantly.
Remove from heat; cool slightly.
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 8 and whip 1
to 2 minutes, or until stiff peaks form. Place egg
whites in another bowl. Clean mixer bowl and
wire whip.
Place chocolate mixture, sugar, and almond extract
in mixer bowl. Attach bowl and flat beater to mixer.
Turn to Speed 4 and beat about 1 minute. Stop
and scrape bowl. Continuing on Speed 4, add egg
yolks, one at a time, beating about 30 seconds after
each addition. Continuing on Speed 4, add flour
and beat about 15 seconds. Gently fold in egg
whites with spatula.
Spoon batter into 8-inch springform pan that has
been greased and floured on the bottom only. Bake
at 375°F for 20 to 25 minutes, or until set in center.
Cool completely on wire rack before glazing. Clean
mixer bowl.
To make Glaze, melt chocolate and shortening in
small saucepan over low heat, stirring to blend.
Drizzle over cake.
To make Topping, place cream, powdered sugar,
and almond extract in mixer bowl. Attach wire whip
and bowl to mixer. Turn to Speed 10 and whip 30
to 60 seconds, or until stiff peaks form. Pipe or
spoon whipped cream in ring over top of cake.
Sprinkle with almonds. Store in refrigerator.
Yield: 16 servings.
Per serving: About 180 cal, 3 g pro, 17 g carb,
13 g fat, 58 mg chol, 74 mg sod.
32
Double Lemon Cake Roll
Cake
4 eggs
cup granulated sugar
cup water
teaspoon vanilla
teaspoon lemon
extf_ct
2/_cup aft-purpose flour
? teaspoon baking
powder
teaspoon salt
Lemon Filling
? package (8 oz.) light
cream cheese,
softened
? cup powdered sugar
? tablespoon lemon
]LJiCB
2 teaspoons grated
lemon peel
To make Cake, place eggs in mixer bowl. Attach
bowl and wire whip to mixer. Turn to Speed 8 and
whip eggs about 3 minutes, or until very thick and
lemon colored. Continuing on Speed 8, gradually
add sugar, beating about 1 minute. Stop and
scrape bowl.
Add water, vanilla, and lemon extract. Turn to
Speed 4 and beat about 30 seconds. Continuing on
Speed 4, gradually add flour, baking powder, and
salt. Beat about 30 seconds, or until batter is
smooth.
Line a 15//_xlOY_ xldnch baking pan with waxed
paper, aluminum foil, or parchment paper. Grease
well. Pour batter into pan, spreading to corners.
Bake at 375°F for 11 to 13 minutes, or until
toothpick inserted in center comes out clean.
Remove from oven and immediately turn onto a
towel sprinkled with powdered sugar. Remove
paper or foil. Roll cake and towel together. Cool
completely on wire rack.
Meanwhile, to make Lemon Filling, place
ingredients in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 4 and beat about
lY2 minutes, or until well mixed. Spread on cooled
cake roll.
When cool, unroll cake and spread with Lemon
Filling. Reroll and sprinkle with powdered sugar.
Yield: 10 servings (1-inch slice per serving).
Per serving: About 217 cal, 6 g pro, 35 g carb,
6 g fat, 96 mg chol, 213 mg sod.
33
Gingered Pear Upside-Down Cake
Topping
cup packed brown
sugar
cup butter or
margarine
1 tablespoon light corn
syrup
I tablespoon finely
chopped crystalh2ed
ginger
I larLqe nfpe pear
Cake
1 cup granulated sugar
cup shortening
I teaspoon vanilla
2 eggs
1_ cups all-purpose
flour
cup low-tat milk
I tablespoon finely
chopped crystalh2ed
ginger
1_ teaspoons baking
powder
teaspoon nutmeg
teaspoon salt
To make Topping, combine brown sugar, butter,
and corn syrup in small saucepan. Cook and stir
over medium-low heat for 3 to 5 minutes, or until
smooth. Pour evenly into 9dnch round or square
cake pan that has been sprayed with no-stick
cooking spray. Sprinkle evenly with chopped ginger.
Set aside.
To make Cake, place granulated sugar, shortening,
and vanilla in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
45 seconds. Continuing on Speed 2, add eggs and
mix about 45 seconds longer. Continuing on
Speed 2, add remaining cake ingredients and mix
about 30 seconds. Stop and scrape bowl. Turn to
Speed 6 and beat about 1 minute.
Peel, core, and slice pear. Arrange pear slices evenly
over sugar mixture in pan. Spread batter evenly over
pear slices.
Bake at 350°F for 45 to 55 minutes, or until center
springs back when touched lightly. Let stand in pan
about 3 minutes. Invert onto serving plate. Serve
warm or at room temperature.
Yield: 8 servings.
Per serving: About 462 cal, 5 g pro, 66 g carb,
21 g fat, 70 mg chol, 210 mg sod.
34
Cappuccino Fudge Cupcakes
Cupcakes
cup butter or
margarine, softened
1_ cups sugar
3 eggs
cup milk
1 tablespoon plus 2
teaspoons instant
espresso or coffee
granules
1_ cups all-purpose
flour
1_ teaspoons baking
powder
teaspoon salt
Coffee Cream
1_ cups heavy cream
cup sugar
?_ teaspoons instant
espresso or coffee
granules (optional)
Fudge Sauce
4 squares (1 oz. each)
semi-sweet
chocolate
cup whlf_ping cream
¼ teaspoon cinnamon
To make Cupcakes, place butter in bowl. Attach
bowl and flat beater to mixer. Turn to Speed 6 and
gradually add sugar, beating about 3 minutes, or
until light and fluffy. Turn to Speed 4 and add eggs,
one at a time, beating for 30 seconds after each
addition. Stop and scrape bowl. Dissolve instant
espresso in milk. Set aside.
Combine flour, baking powder, and salt. Turn to
STIR Speed and add _/3of the flour mixture
alternately with _5of the milk mixture, mixing
15 seconds after each addition.
Spoon batter into 8 greased and floured custard
cups. Place cups on baking sheet. Bake at 350°F for
30 to 35 minutes, or until toothpick inserted into
cupcake comes out clean. Remove from custard
cups and cool on wire rack. Top with Coffee
Cream and serve with Fudge Sauce.
To make Coffee Cream, combine cream, sugar,
and espresso in bowl. Attach bowl and wire whip
to mixer. Turn to Speed 8 and whip cream until
stiff.
To make Fudge Sauce, place chocolate, cream,
and cinnamon in small saucepan. Cook and stir over
low heat until chocolate is melted and mixture is
combined.
Yield: 8 servings (8 cupcakes).
Per serving: About 690 cal, 8 g pro, 76 g carb,
40 g fat, 187 mg chol, 291 mg sod.
VARIATION
Cupcakes for a Party
Double all ingredients and prepare in 6 quart mixer
bowl. Fill paperqined standard-size muffin pans
two-thirds full. Bake at 350°F for 18 to 22 minutes,
or until toothpick inserted into cupcake comes out
clean.
Yield: 48 cupcakes (48 servings).
Per serving: About 227 cal, 3 g pro, 25g carb,
14 g fat, 64 mg chol, 59 mg sod.
35
Caramel Creme Frosting
cup butter or
margarine
? cup h'rmly packed
brown sugar
cup low-tat milk
? cup rnint___ture
marshmallows
2 cups powdered
sugar
teaspoon w__nilla
Melt butter in medium saucepan. Add brown sugar
and milk, stirring to blend. Heat to boiling. Cook
about 1 minute, stirring constantly. Remove from
heat. Add marshmallows. Stir until marshmallows
melt and mixture is smooth.
Place powdered sugar in mixer bowl. Add brown
sugar mixture and vanilla. Attach bowl and flat
beater to mixer. Turn to STIR Speed and mix about
30 seconds. Turn to Speed 4 and beat about
1 minute, or until smooth and creamy. Spread on
cake while warm.
Yield: 12 to 16 servings (frosting for 2qayer or
13x9x2qnch cake).
Per serving: About 228 cal, 0 g pro, 41 g carb,
7 g fat, 0 mg chol, 98 mg sod.
Fluffy Frosting
7_ cups sugar
teaspoon cream of
tartar
teaspoon salt
cup water
74 tablespoons light
corn syrup
2 egg whites
?_ teaspoons w__nflla
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 on Speed 10, slowly pour hot
syrup into egg whites in a fine stream and whip
1 to lY_ minutes. Add vanilla and whip about
5 minutes longer, or until frosting loses its gloss
and stands in stiff peaks. Frost cake immediately.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per serving: About 109 cal, 1 g pro, 27 g carb,
0 g fat, 0 mg chol, 101 mg sod.
36
Buttercream Frosting
V, cup butter or
margarine, softened
V4cup whipping cream
or ew__poratedmilk
I teaspoon vanilla
_/4teaspoon salt
4 cups powdered
sugar_divided
Low-fat milk, if
necessary/
Place butter in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 4 and beat about
1 minute, or until creamy. Stop and scrape bowl.
Add cream, vanilla, salt, and 1 cup powdered sugar.
Turn to STIR Speed and mix about 30 seconds. Stop
and scrape bowl. Turn to Speed 2 and mix about
1_/_minutes, or until well blended. Stop and scrape
bowl.
Turn to STIR Speed. Gradually add remaining 3 cups
powdered sugar and mix until blended. Stop and
scrape bowl, if necessary. Add milk, 1 teaspoon at a
time, if necessary. Turn to Speed 4 and beat about
1 minute, or until smooth.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per serving: About 219 cal, 0 g pro, 40 g carb,
7 g fat, 21 mg chol, 103 mg sod.
VARIATION
Chocolate Buttercream Frosting
Mix Y3cup cocoa with powdered sugar in small
bowl. Add to softened butter, cream, vanilla, and
salt. Continue as directed above.
Yield 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake)
Per serving: About 224 cal, 1 g pro, 41 g carb,
7 g fat, 21 mg chol, 103 mg sod.
Orange Cream Cheese Frosting
4 cups powdered
sugar
7 package (8 oz.) Itght
cream cheese
? teaspoon or___nge
Juice
teaspoon groted
orange peel
Place all ingredients in mixer bowl. Attach bowl and
flat beater to mixer. Turn to STIR Speed and mix
about 30 seconds, or until blended. Turn to Speed
4 and beat about 2 minutes, or until smooth and
creamy.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per serving: About 196 cal, 2 g pro, 41 g carb,
3 g fat, 7 mg chol, 107 mg sod.
37
IJJ
z
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z
<
©
©
Creamy No-Cook Mints
3 ounces light cream
cheese
V4 teaspoon mint
fla voting
2 drops green rood
color or color of
choice
4_-4_ cups powdered
sugar
Superfine sugar
Place cream cheese, flavoring, and food color in
mixer bowl. Attach bowl and flat beater to mixer.
Turn to Speed 2 and mix about 30 seconds, or until
smooth. Continuing on Speed 2, gradually add
powdered sugar and mix about 1_/_minutes, or until
mixture becomes very stiff.
To make mints, dip individual flexible candy molds
in superfine sugar. Press in mint mixture. Turn out
onto waxed paper covered with superfine sugar.
Repeat until all mixture is used. OR: Shape mixture
into 3/4-inch balls, using about 1 teaspoon for each
ball. Roll in superfine sugar. Place on waxed paper
covered with superfine sugar. Flatten slightly with
thumb to form _/4-inchthick patties. If desired, press
back of fork lightly on patties to form ridges.
Store mints, tightly covered, in refrigerator. Mints
also freeze well.
Yield: 42 servings (2 candies per serving).
Per serving: About 54 cal, 0 g pro, 13 g carb,
0 g fat, 1 mg chol, 12 mg sod.
38
Chocolate Fudge
Butter
2 cups sugar
7/_ teaspoon salt
V4 cup evaporated milk
7 teaspoon light corn
syrup
2 squares (1 oz. each)
unsweetened
chocolate
2 tablespoons butter
or mar_garine
? teaspoon vanilla
2 cup chopped
walnuts or pecans
Butter sides of heavy 2-quart saucepan. Combine
sugar, salt, evaporated milk, corn syrup, and
chocolate in pan. Cook and stir over medium heat
until chocolate melts and sugar dissolves. Cook to
soft ball stage (236°F) without stirring. Remove
immediately from heat. Add butter without stirring.
Cool to lukewarm (11 0°F). Stir in vanilla.
Pour mixture into mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about 8
minutes, or until fudge stiffens and loses its gloss.
Quickly turn to STIR Speed and add walnuts, mixing
just until blended. Spread in buttered 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 59 cal, 1 g pro, 7 g carb, 3 g fat,
1 mg chol, 12 mg sod.
VARIATION
Chocolate Fudge for a Crowd
Triple all ingredients and prepare in the 6 quart
mixer bowl. Increase mixing Lime at Speed 2 to 9
minutes. Spread in buttered 15xl Oxl-inch baking
pan. Cut into 1-inch squares when firm.
Yield: 150 servings (1 square per serving).
Per serving: About 75 cal, 2 g pro, 9 g carb, 4 g fat,
1 mg chol, 15 mg chol.
39
Divinity
3 cups sugar
cup light corn syrup
cup water
2 egg whites
7 teaspoon almond
extf_]ct
I cup chopped
walnuts or pecans
Place sugar, corn syrup, and water in heavy
saucepan. Cook and stir over medium heat to hard
ball stage (248°F). Remove From heat and let stand
until temperature drops to 220°F, without stirring.
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 8 and whip
about 1 minute, or until soft peaks form. Gradually
add syrup in a fine stream and whip about
2Y_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 g fat, 0 mg chol, 15 mg sod.
4O
Chocolate Chip Cookies
7 cup granulated sugar
7 cup brown sugar
7 cup butter or
marLqarine, softened
2 eggs
7_ teaspoons vanilla
7 teaspoon baking
soda
7 teaspoon salt
3 cups all-purpose
flour
72 ounces semi-sweet
chocolate ch@s
Place sugars, butter, eggs, and vanilla in mixer
bowl. Attach bowl and flat beater to mixer. Turn to
Speed 2 and mix about 30 seconds. Stop and
scrape bowl. Turn to Speed 4 and beat about 30
seconds. Stop and scrape bowl.
Turn to STIR Speed. Gradually add baking soda, salt,
and flour to sugar mixture and mix about 2
minutes. Turn to Speed 2 and mix about 30
seconds. Stop mixer and scrape bowl. Add
chocolate chips. Turn to STIR Speed and mix about
15 seconds.
Drop by rounded teaspoonfuls onto greased baking
sheets, about 2 inches apart. Bake at 375°F for
10 to 12 minutes. Remove from baking sheets
immediately and cool on wire racks.
Yield: 54 servings (1 cookie per serving).
Per serving: About 117 cal, 1 g pro, 17 g carb,
5 g fat, 8 mg chol, 106 mg sod.
VARIATIONS
Macadamia Chocolate Chunk Cookies
Decrease granulated sugar to s/4cup. Decrease flour
to 21/4cups. Add Y_cup unsweetened cocoa powder
with the flour. Follow mixing directions above. Omit
chocolate chips. Turn to STIR Speed. Add 1 package
(8 oz.) semi-sweet baking chocolate, cut into small
chunks, and 1jar (3Y_oz.) macadamia nuts, coarsely
chopped. Mix just until blended. Bake at 325°F for
12 to 13 minutes, or until edges are set. Do not
overbake. Cool on baking sheet about 1 minute.
Cool completely on wire racks.
Yield: 48 servings (1 cookie per serving.)
Per serving: About 125 cal, 2 g pro, 16 g carb,
7 g fat, 9 mg chol, 107 mg sod.
Cookies for the Freezer
Double the ingredients and prepare in 6 quart mixer
bowl. Enjoy some now and Freeze the rest.
Yield: 108 servings for Chocolate Chip cookies or
96 servings for Macadamia Chocolate Chunk
Cookies (1 cookie per serving).
41
Peanut Butter Cookies
cup peanut butter
cup butter or
margarine, softened
cup granulated sugar
cup brown sugar
? egg
teaspoon vanilla
teaspoon baking
soda
teaspoon salt
7_ cups aft-purpose
flour
Place peanut butter and butter in mixer bowl.
Attach bowl and flat beater to mixer. Turn to
Speed 6 and beat about 1 minute, or until mixture
is smooth. Stop and scrape bowl. Add sugars, egg,
and vanilla. Turn to Speed 4 and beat about
1 minute. Stop and scrape bowl.
Turn to STIR Speed. Gradually add all remaining
ingredients to sugar mixture and mix about
30 seconds. Turn to Speed 2 and mix about
30 seconds.
Roll dough into 1-inch balls. Place about 2 inches
apart on ungreased baking sheets. Press flat with
fork in a criss-cross pattern to Y4dnch thickness.
Bake at 375°F for 10 to 12 minutes, or until golden
brown. Remove from baking sheets immediately
and cool on wire racks.
Yield: 36 servings (1 cookie per serving).
Per serving: About 83 cal, 2 g pro, 10 g carb,
4 g fat, 6 mg chol, 81 mg sod.
Nutty Shortbread Bars
7 cup butter or
margarine, softened
7 cup firmly packed
brown sugar
2 cups aft-purpose
flour
7 teaspoon baking
powder
Vz teaspoon salt
2 egg whites
I cup chopped
walnuts or pecans
Place butter and brown sugar in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Speed 2 and
mix about 1 minute. Stop and scrape bowl. Add
flour, baking powder, and salt. Turn to Speed 2 and
mix about 1_/_minutes, or until soft dough forms.
Press dough into greased 15_5x101/_xl-inch baking
pan. 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 on wire rack.
Yield: 30 servings (1 bar per serving).
Per serving: About 139 cal, 2 g pro, 14 g carb,
8 g fat, 17 mg chol, 114 mg sod.
42
Lemon Cream Cheese Bars
Crust
2 cups all-purTpose
flour
V_ cup powdered sugar
? cup (2 sticks) chilled
butter, cut into
chunks
Cream Cheese Filling
7 package (8 oz.) light
cream cheese
V_ cup powdered sugar
2 tablespoons flour
2 eggs
7 teaspoon vanilla
Lemon Filling
4 eggs
2 cups granulated
sugar
_/ cup alI-purT_ose flour
7 teaspoon grated
lemon peel
7/ cup lemon juice
Powdered sugar, if
desired
Place Crust ingredients in mixer bowl. Attach bowl
and flat beater to mixer. Turn to STIR Speed and
mix about 1 minute, or until well blended and
mixture starts to stick together. Press into ungreased
15_/_x101/zxl-inch baking pan. Bake at 350°F for
14 to 16 minutes, or until set. (NOTE: Check Crust
after 10 minutes and prick with fork if it puffs up
during baking.) Remove from oven.
Meanwhile, clean mixer bowl and beater. Place
Cream Cheese Filling ingredients in mixer bowl.
Attach bowl and flat beater to mixer. Turn to STIR
Speed and mix about 30 seconds. Turn to Speed 4
and beat about 2 minutes, or until smooth and
creamy. Pour over partially baked Crust. Bake at
350°F for 6 to 7 minutes, or until filling is slightly
set. Remove from oven.
Meanwhile, clean mixer bowl and beater. Place all
Lemon Filling ingredients, except lemon juice, in
mixer bowl. Attach bowl and flat beater to mixer.
Turn to STIR Speed and mix about 30 seconds. Turn
to Speed 2. Gradually add lemon juice and mix
about 30 seconds, or until well blended. Pour over
Cream Cheese Filling. Bake at 350°F [or 14 to
16 minutes, or until filling is set. (NOTE: Filling may
puff up during baking but will fall when removed
from oven.) Sprinkle with powdered sugar, if
desired. Cool completely in pan.
Yield: 48 servings (1 bar per serving).
Per serving: About 115 cal, 2 g pro, 16 g carb,
5 g fat, 39 mg chol, 65 mg sod.
43
Sugar Cookies
7Z cup butter or
marLqarine, softened
3/ cup sugar
? egg
1 teaspoon vanilla
2 cups all-purpose
flour
7Z teaspoon baking
soda
V4 teaspoon salt
Place butter and sugar in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 2 and mix
30 seconds. Turn to speed 4 and beat about
lY_ minutes. Stop and scrape bowl. Add egg and
vanilla. Turn to Speed 6 and beat about 1 minute.
Combine flour, soda and salt. Add to mixer bowl.
Turn to STIR Speed and beat about 30 seconds.
Stop and scrape bowl. Turn to Speed 2 and mix
about 45 seconds. Shape dough into a flat ball.
Wrap in plastic wrap. Chill in refrigerator 2 to
3 hours.
Divide dough into thirds. Roll each portion _Aqnch
thick on lightly floured waxed paper. Cut with
cookie cutters and place on lightly greased baking
sheets. Bake at 375°F for 7 to 10 minutes, or until
edges are light brown. Remove from baking sheets
immediately and cool on wire racks.
Yield: 48 servings (1 cookie per serving).
Per serving: About 50 cal, 1 g pro, g carb, 2 g fat,
10 mg chol, 46 mg sod.
VARIATION
Sugar Cookies for a Crowd
Double the ingredients and prepare in the 6 quart
mixer bowl.
Yield: 96 servings (1 cookie per serving).
44
Raisin-Apricot Oatmeal Cookies
V_cup butter or
margarine
V_cup shortening
_/4cup granulated sugar
V4cup packed brown
sugar
2 teaspoons vanilla
2 eggs
2 cups quick cooking
oats
?V_cups aft-purpose
flour
? teaspoon baking
soda
V_teaspoon salt
_/4cup raisins
V_cup chopped dried
apr£'ots
Place butter, shortening, vanilla, sugars, and eggs in
mixer bowl. Attach bowl and flat beater to mixer.
Turn to Speed 2 and mix about 30 seconds. Stop
mixer and scrape bowl. Turn to Speed 4 and beat
about 30 seconds. Stop and scrape bowl. Add oats,
flour, baking soda, salt, raisins, and apricots. Turn
to Speed 2 and mix about 30 seconds.
Drop by rounded teaspoonfuls onto greased baking
sheets. Bake at 375°F for 8 to 10 minutes, or until
light golden brown.
Yield: 48 servings (1 cookie per serving)
Per serving: About 91 cal, 1 g pro, 12 g carb,
5 g fat, 14 mg chol, 74 mg sod.
VARIATION
Cookies for the Freezer
Double the ingredients and prepare in 6 quart mixer
bowl. Enjoy cookies now and freeze some for later.
Yield: 96 servings (1 cookie per serving).
45
Almond Kisses
3 egg whites
?V_cups sugar
? teaspoon almond
extf_]ct
2 cups sliced almonds
72 egg whites
6 cups sugar
? tablespoon almond
extract
6 cups sh#'edalmonds
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Gradually turn to Speed 10 and
whip about 2 minutes, or until soft peaks form.
Reduce to Speed 4 and gradually add sugar,
beating about 1 minute. Stop and scrape bowl. Add
almond extract. Turn to Speed 10 and whip 1_/_
minutes, or until very stiff. Fold in almonds with
rubber spatula.
Drop by tablespoonfuls onto greased and floured or
parchment paper-covered baking sheets. Bake at
325°F for 15 minutes. Cool on wire racks.
Yield: 36 servings (1 cookie per serving).
Per serving: About 66 cal, 1 g pro, 9 g carb,
3 g fat, 0 mg chol, 5 mg sod.
VARIATION
Almond Kisses for Gift Giving
Prepare as directed above, using 6 quart mixer
bowl.
Yield: 144 servings (1 cookie per serving).
Tip: After cookies are completely cooled, pack in
layers in covered container. Freeze up to 1 month.
46
Crispy Cheese Wafers
3 cups (12 oz.)
shredded extra shar_p
Cheddar cheese
_/ cup bu_ter or
margarine, sof_ened
and cut up
77Zcups aft-purpose
flour
Vzteaspoon cayenne
Place cheese and butter in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 2 and mix
about 45 seconds. Turn to Speed 4 and beat about
30 seconds, or until well blended. Add flour and
cayenne. Turn to STIR Speed and mix about
45 seconds, or until mixture forms a ball.
Divide dough in half. Wrap half of dough in plastic
wrap and refrigerate. On floured surface with
floured rolling pin, roll remaining half of dough to
1/4inch thick (about 12x9qnch rectangle). Cut into
lx3qnch strips. With floured spatula, place on large
lightly greased baking sheets. Bake at 375°F for
10 to 12 minutes, or until set. Let stand 1 minute.
Remove from pans and cool on wire rack. Repeat
with remaining dough. Serve warm or at room
temperature.
Yield: 30 servings (2 wafers per serving).
Per serving: About 108 cal, 4 g pro, 5 g carb,
8 g fat, 12 mg chol, 126 mg sod.
47
F--
L,U
LIJ
z
L,J
z-
Pie Pastry
2_ cups
afl-purT:_oseflour
teaspoon salt
cup shortening, well
chilled
2 tablespoons butter
Of rnafY_aN'ne,
well chilled
5-6 tablespoons
cold water
Place flour and salt in mixer bowl. Attach bowl and
flat beater to mixer. Turn to STIR Speed and mix
about 15 seconds. Cut shortening and butter into
pieces and add to flour mixture. Turn to STIR Speed
and mix 30 to 45 seconds, or until shortening
particles are size of small peas.
Continuing on STIR Speed, add water, 1 tablespoon
at a time, mixing until all particles are moistened
and dough begins to hold together.
Divide dough in half. Pat each half into a smooth
ball and flatten slightly. Wrap in plastic wrap. Chill
in refrigerator 15 minutes.
Roll one half of dough to Y_-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
pastry crust. Add desired pie filling. Top with
second pastry crust. Seal edge. Crimp, as desired.
Cut slits for steam to escape. Bake as directed.
For Baked Pastry Shell: Fold edge under. Crimp, as
desired. Prick sides and bottom with fork. Bake at
450°F for 8 to 10 minutes, or until lightly browned.
Cool completely on wire rack and fill.
Alternate Method for Baked Pastry Shell: Fold
edge under. Crimp, as desired. Line shell with foil.
Fill with pie weights or dried beans. Bake at 450°F
for 10 to 12 minutes, or until edges are lightly
browned. Remove pie weights and foil. Cool
completely on wire rack and fill.
Yield: 8 servings (two 8- or 9-inch crusts).
Per serving (one crust): About 134 cal, 2 g pro,
13 g carb, 8 g fat, 0 mg chol, 118 mg sod.
Per serving (two crusts): About 267 cal, 4 g pro,
27 g carb, 16 g fat, 0 mg chol, 236 mg sod.
VARIATION
Pastry for Four Pie Crusts
Double the ingredients and prepare in the 6 quart
mixer bowl.
Yield: 16 servings (four 8- or 9-inch crusts).
48
Lemony Light Cheesecake
Crust
75 reduced-tat creme-
filled chocolate
sandwk:'h cookies,
finely crushed (about
?_ cups crumbs)
2 tablespoons butter
or margarine, melted
Filling
3 packages (8 oz.
each) hght cream
cheese
7 cup sugar
7 tablespoon all-
purpose flour
4 eggs
cup lemon j'ul_'e
7 teaspoon grated
lemon peel
Spray bottom and sides of g-inch springform pan
with no-stick cooking spray.
To make Crust, combine cookie crumbs and butter
in medium bowl; mix well, Press mixture firmly into
bottom of springform pan. Chill while making
Filling.
To make Filling, place cream cheese, sugar, and
flour in mixer bowl. Attach bowl and Flat beater to
mixer. Turn to Speed 2 and mix about 30 seconds.
Stop and scrape bowl. Turn to Speed 2 and mix
about 30 seconds longer. Stop and scrape bowl.
Add eggs, lemon juice, and lemon peel. Turn to
STIR Speed and mix about 30 seconds. Stop and
scrape bowl. Turn to Speed 2 and mix 15 to
30 seconds longer, just unUI blended. Do not
overheat. Pour Filling into Crust.
Place top oven rack in center of oven. Place pan of
hot water on bottom rack of oven. Place cheesecake
on rack in center of oven. Bake at 325°F For 50 to
60 minutes, or until cheesecake is set when pan is
jiggled slightly. Do not overbake.
Turn off oven; open oven door. Let cheesecake
stand in oven 30 minutes. Remove From oven. Cool
completely on wire rack away From drafts. Cover
and refrigerate 6 to 8 hours before serving.
Yield: 16 servings.
Per serving: About 169 cal, 6 g pro, 20 g carb,
7 g Fat, 68 mg chol, 214 mg sod.
49
Tawny Pumpkin Pie
1 can (16 oz.)
pumpkin
cup rirmly packed
brown sugar
3 eggs
7 teaspoon cinnamon
teaspoon ginger
teaspoon salt
teaspoon cloves
7_ cups low-tat milk
Pie Pastry tot One-
crust Pie pee
page 50)
Place pumpkin, brown sugar, eggs, cinnamon,
ginger, salt, and cloves in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 2 and mix
about 30 seconds. Stop and scrap bowl. Continuing
on Speed 2, slowly add milk and mix about 1_/_
minutes.
Follow procedure for One-crust Pie. Fill with
pumpkin mixture. Bake at 400°F for 40 to
50 minutes, or until knife inserted near center
comes out clean.
Yield: 8 servings.
Per serving (filling and crust): About 280 cal,
6 g pro, 41 g carb, 11 g fat, 87 mg chol,
325 mg sod.
Cookies and Cream Sundae Pie
7 pie crust (9-inch)
baked and cooled
completely
3 cups (7_ pints) light
cherty nut ice cream
7 cup (7(9)reduced-tat
cream rifled
chocolate wafer
cookies, cut up
7 cup prepared hot
tudge topping,
warmed shghdy
4 cups (7 quart) light
French silk chocolate
or chocolate ice
cream
Place cherry nut ice cream and half the cookies
(Y_cup) in mixer bowl. Attach bowl and flat beater
to mixer. Turn to Speed 2 and mix about
20 seconds. Spoon quickly into pie crust. Top evenly
with _74cup hot fudge topping. Freeze at
least 1 hour.
Place French silk chocolate ice cream in mixer bowl
with remaining _/_cup cookies. Turn to Speed 2 and
mix about 20 seconds. Spoon into pie crust. Drizzle
with remaining 1/4cup hot fudge topping. Freeze at
least 4 hours.
Yield: 8 servings.
Per serving: About 553 cal, 10 g pro, 91 g carb,
16 g fat, 10 mg chol, 445 mg sod.
5O
Double Chocolate Mousse
with Raspberry Sauce
Mousse
6 oz. bittersweet
chocolate, chopped
in _-inch chunks
6 oz. white chocolate,
chopped in _-inch
chunks
2 cups whipping
cream, divided
Raspberry Sauce
7 package (74-76 oz.)
frozen unsweetened
raspbern'es, thawed
cup water
cup sugar
7 tablespoon
cornstarch
To make Mousse, place bittersweet chocolate in
one 3- to 4-cup microwave-safe bowl. Place white
chocolate in a second microwave-safe bowl. Cover
each with waxed paper. Place one bowl at a time
into microwave oven and heat on HIGH for
lY_ minutes. Stop and stir. If chocolate is not
melted, repeat process for 30 seconds at a time, or
until melted, Stop and stir,
Heat cream in a heavy saucepan over medium heat
until very hot, but do not boil, Remove from heat,
Pour one cup of cream into each of the chocolate
bowls, Stir each until completely mixed, Cover bowls
and refrigerate about 2 hours,
Pour white chocolate mixture into mixer bowl,
Attach bowl and wire whip to mixer, Gradually turn
to Speed 6 and beat 4 to 4Y_minutes, or until soft
peaks form. Spoon about _Acup mixture into each
of 6 stemmed dessert dishes, Set aside,
Pour bittersweet chocolate mixture into mixer bowl.
Gradually turn to Speed 6, and beat about 3
minutes, or until soft peaks form. Spoon about
_Acup mixture over white chocolate layer. Cover
dishes with plastic wrap or foil. Refrigerate 8 hours,
or overnight.
To make Raspberry Sauce, place raspberries in
blender container. Cover and blend until smooth.
Pour mixture into a wire mesh strainer over a small
saucepan; press with back of spoon to squeeze out
liquid. Discard seeds and pulp in strainer.
Place remaining ingredients in saucepan. Cook over
medium heat, stirring constantly, until thickened
and bubbly. Remove from heat and cool. Store
sauce in covered container in refrigerator, Stir
before using.
Spoon Raspberry Sauce over chocolate in dessert
dishes before serving.
Yield: 6 servings (2Acup mousse and Y4cup raspberry
sauce per serving).
Per serving: About 664 cal, 6 g pro, 53 g carb,
48 g fat, 115 mg chol, 57 mg sod.
51
Raspberry Filled
Almond Meringue Dessert
Meringue
2 cups toasted slivered
almonds, finely
chopped
8 egg whites, room
temperature
7 tablespoon vanilla
7 teaspoon white
vinegar
2 cups powdered
sugar
Filling
2 cups trozen
mspberTies (from 16
oz. bag)
cup granulated sugar
2 tablespoons
cornstamh
cup water or oronge
juice
7 cup whl_:_pingcream
3 tablespoons
powdered sugar
To make Meringue, place egg whites in mixer
bowl. Attach bowl and wire whip to mixer. Turn to
Speed 8 and whip about 1_/_minutes, or until
foamy. Continuing on Speed 8, add vanilla and
vinegar. Whip about 5 seconds. Add powdered
sugar. Turn to Speed 4 and beat about 5 seconds.
Stop and scrape bowl. Turn to Speed 8 and whip
about 21/_minutes, or until stiff but not dry. Stop
and scrape bowl. Add nuts. Turn to STIR and mix
about 10 seconds, or until well blended.
Divide egg white mixture equally between two
9-inch round baking pans lined with waxed paper
cut to fit the pan bottoms, greased, and floured.
Bake at 350°F for 25 to 35 minutes, or until golden
brown. Cool in pans about 15 minutes. Remove
from pans and cool completely on wire racks.
To make Filling, place raspberries, granulated
sugar, cornstarch, and water in medium saucepan.
Cook and stir over medium heat until bubbly. Cook
about 1 minute longer, or until thick and
translucent, stirring constantly. Remove from heat.
Strain seeds if desired. Cool completely.
Place whipping cream and powdered sugar in
mixer bowl. Attach bowl and wire whip to mixer.
Gradually turn to Speed 8 and whip about
lY_ minutes, or until cream holds soft peaks. Stop
mixer. Add cooled raspberry mixture. Turn to Speed
8 and whip about 15 seconds, or until thick and
blended.
Place 1 meringue layer on serving plate. Top with
half the filling. Top with remaining meringue layer
and remaining filling. Freeze or refrigerate until
serving. Garnish with fresh raspberries or almonds,
if desired.
Yield: 8 servings.
Tip: To toast almonds, place in baking pan and
bake at 375°F for 6 to 8 minutes.
Per serving: About 528 cal, 11 g pro, 58 g carb,
28 g fat, 41 mg chol, 71 mg sod.
52
General instructions
For Making And Kneading Yeast Dough
with the Rapid Mix Method
"Rapid Mix" describes a bread baking
method that calls for dry yeast to be
mixed with other dry ingredients
before liquid is added. In contrast,
the traditional method is to dissolve
yeast in warm water.
1. Place all dry ingredients including
yeast into bowl, except last 1 to 2
CLapsflour.
2. Attach bowl and dough hook.
Raise mixer bowl. Turn to Speed 2
and mix about 15 seconds, or
until ingredients are combined.
3. Continuing on Speed 2, gradually
add liquid ingredients to flour
mixture and mix 1 to 2 minutes
longer. See Illustration A.
NOTE: If liquid ingredients are added
too quickly, they will form a pool
around the dough hook and slow
down mixing process.
4. Continuing on Speed 2, gently add
remaining flour, _/_clap at a time.
See Illustration B. Mix until dough
clings to hook and cleans sides of
bowl, about 2 minutes.
5. When dough clings to hook,
knead on Speed 2 for 2 minutes,
or until dough is smooth and
elastic. See Illustration C.
6. Lower bowl on mixer and remove
dough from hook. Follow
directions in recipe for rising,
shaping and baking.
When using the traditional method
to prepare a favorite recipe, dissolve
yeast in warm water in warmed
bowl. Add remaining liquids and dry
ingredients, except last 1 to 2 cups
flour. Turn to Speed 2 and mix about
1 minute, or until ingredients are
thoroughly mixed. Proceed with Steps
4 through 6.
ILLUSTRATION A
ILLUSTRATION B
ILLUSTRATION C
Both methods work equally well for
bread preparation. However, the
"Rapid Mix" method may be a bit
faster and easier for new bread
bakers. It is slightly more temperature
tolerant because the yeast is mixed
with dry ingredients rather than with
warm liquid.
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rtl
z
d_
tll
53
Bread Making Tips
Making bread with a mixer is quite
different from making bread by hand.
Therefore, it will take some practice
before you are completely
comfortable with the new process,
For your convenience, we offer these
tips to help you become accustomed
to bread making the KitchenAid ®
brand way.
• Start out with an easy recipe, like
Basic White Bread, page 56, until
you are familiar with using the
dough hook.
• ALWAYS use the dough hook to
mix and knead yeast doughs.
• Use Speed 2 to mix or knead yeast
doughs. Use of any other speed
creates high potential for unit
failure.
. NEVER use recipes calling for more
than 12 cups all-purpose flour or
8 CLapswhole wheat flour when
making dough with a 6 quart
mixer.
• NEVER use recipes calling for more
than 10 cups 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 can kill yeast, while
liquids at lower temperatures will
retard yeast growth.
o Warm all ingredients to room
temperature to insure proper rising
of dough. If yeast is to be dissolved
in 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, free from draft,
unless otherwise specified in recipe.
Here are some alternative rising
methods to use: (1) The bowl
containing the dough can be
placed on a wire rack over a pan of
hot water. (2) The bowl can be
placed on the top rack of an
unheated oven; put a pan of hot
water on the rack below. (3) Turn
the oven to 400°F for 1 minute;
then turn it off; place the bowl on
the center rack of the oven and
close the door.
Cover bowl with waxed paper, if
desired. Always cover with towel to
retain warmth in the bowl and
protect the dough from drafts.
Recipe rising times may vary due to
temperature and humidity in your
kitchen. Dough has doubled in bulk
when indentation remains after tips
of fingers are pressed lightly and
quickly into dough.
Most bread recipes give a range for
the amount of flour to be used.
Enough flour has been added when
the dough clings to the hook and
cleans sides of bowl. If dough is
sticky or humidity is high, slowly
add more flour, about Y_clap at a
time but NEVER exceed
recommended flour capacity. Knead
after each addition until flour is
completely worked into dough. If
too much flour is added, a dry loaf
will result.
Some types of dough, especially
those made with whole grain
flours, may not form a ball on the
hook. However, as long as the hook
comes in contact with the dough,
kneading will be accomplished.
54
Bread Making Tips
• 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, try
starting with all but the last cup of
flour in the initial mixing 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 from
the sides of pan, and tapping on
the top of the loaf produces a
hollow sound. Turn loaves and rolls
onto racks immediately after baking
to prevent sogginess.
Shaping A Loaf
Divide dough in half. On lightly
floured surface, roll each half into a
rectangle, approximately 9x14 inches.
A rolling pin will smooth dough and
remove gas bubbles.
Starting at a short end, roll dough
tightly. Pinch dough to seal seam.
................../
Pinch ends and turn under. Place,
seam side down, in loaf pan. Follow
directions in recipe for rising and
baking.
55
Basic White Bread
cup low-tat milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter
or margarine
2 packages active dry
yeast
7_ cups warm water
(105°F to 115 °F)
5-6 cups alI-purTpose
flour
Place milk, sugar, salt, and butter in small saucepan.
Heat over low heat until butter melts and sugar
dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed mixer
bowl. Add lukewarm milk mixture and 4Y_cups
flour. Attach bowl and dough hook to mixer. Turn
to Speed 2 and mix about 1 minute.
Continuing on Speed 2, add remaining flour, Y_cup
at a time, and mix about 2 minutes, or until dough
clings to hook and cleans sides of bowl. Knead on
Speed 2 about 2 minutes longer, or until dough is
smooth and elastic. Dough will be slightly sticky to
the toucb.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each
half into a loaf, as directed on page 55, and place
in greased 8Y_x4Y_x21/_qnchbaking pans. Cover. Let
rise in warm place, free from draft, about 1 hour, or
until doubled in bulk.
Bake at 400°F for 30 minutes, or until golden
brown. Remove from pans immediately and cool on
wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 95 cal, 3 g pro, 18 g carb,
1 g fat, 0 mg chol, 148 mg sod.
VARIATION
Extra Bread for the Freezer
Increase ingredient quantities by 50 percent and
prepare in 6 quart mixer bowl. In second
paragraph, cbange 4Y_cups flour to 7 cups. Divide
dough into 3 pieces.
Yield: 48 servings (16 slices per Ioa0.
Variations continued on next page.
56
Basic White Bread CONTINUED
VARIATIONS
Cinnamon Bread
Prepare dough, divide, and roll out each half to a
rectangle, as directed on page 57. Mix together
Y_cup sugar and 2 teaspoons cinnamon in small
bowl. Spread each rectangle with 1 tablespoon
softened butter or margarine. Sprinkle with half of
sugar mixture. Finish rolling and shaping loaves.
Place in well-greased 81/_x4Y_x2Y_qnchbaking pans.
Cover. Let rise in warm place, Free From draft, about
1 hour, or until doubled in bulk. If desired, brush
tops with beaten egg white. Bake at 375°F for 40 to
45 minutes, or until golden brown. Remove from
pans immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 111 cal, 3 g pro, 21 g carb,
2 g fat, 0 mg chol, 152 mg sod.
Sixty-Minute Rolls
Increase yeast to 3 packages and sugar to Y4cup.
Mix and knead dough as directed for Basic White
Bread on page 56. Place in greased bowl, turning to
grease top. Cover. Let rise in warm place, free from
draft, about 15 minutes. Turn dough onto lightly
floured surface. Shape as desired (see following
suggestions). Cover. Let rise in slightly warm oven
(90°F) about 15 minutes. Bake at 425°F for 12
minutes, or until golden brown. Remove from pans
immediately and cool on wire racks.
Curlicues: Divide dough in half and roll each half
to 12x9qnch rectangle. Cut 12 equal strips about
1 inch wide. Roll each strip tightly to form a coil,
tucking ends underneath. Place on greased baking
sheets about 2 inches apart.
Cloverleafs: Divide dough into 24 equal pieces.
Form each piece into a ball and place in greased
muffin pan. With scissors, cut each ball in half, then
quarters.
Yield: 24 servings (1 roll per serving).
Per serving: About 130 cal, 4 g pro, 25 g carb,
2 g fat, 0 mg chol, 198 mg sod.
57
Whole Grain Wheat Bread
% cup plus 1
tablespoon brown
sugar
2 cups warm water
(105°F to 115°F)
2 packages active
dry yeast
5-6 cups whole wheat
flour
_/4cup powdered milk
2 teaspoons salt
V_ 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 on Speed 2,
gradually add yeast mixture and oil to Flour mixture
and mix about lY_ minutes longer. Stop and scrape
bowl, if necessary.
Continuing on Speed 2, add remaining Flour, Y_cup
at a time, and mix about 2 minutes, or until dough
clings to hook and cleans sides of bowl. Knead on
Speed 2 about 2 minutes longer.
NOTE: Dough may not Form a ball on hook.
However, as long as hook comes in contact with
dough, kneading will be accomplished. Do not add
more than the maximum amount of flour specified
or a dry loaf will result.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, Free From draft, about
1 hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each
half into a loaf as directed on page 55. Place in
greased 81/_x4Y_x21/_qnchbaking pan. Cover. Let rise
in warm place, free from draft, about 1 hour, or
until doubled in bulk.
Bake at 400°F For 15 minutes. Reduce oven
temperature to 350°F and bake 30 minutes longer.
Remove from pans immediately and cool on wire
racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 112 cal, 4 g pro, 19 g carb,
3 g fat, 2 mg chol, 146 mg sod.
58
French Bread
2 packages active dry
yeast
27_ cups warm water
(105°F to 115°F)
7 tablespoon salt
7 tablespoon butter or
margarine, melted
7 cups afl-purTpose
flour
2 tablespoons
cornmeal
7 egg white
7 tablespoon cold
wateF
Dissolve yeast in warm water in warmed mixer
bowl. Add salt, butter, and flour. Attach bowl and
dough hook to mixer. Turn to Speed 2 and mix
about 1 minute, or until well blended. Knead on
Speed 2 about 2 minutes longer. Dough will be
sticky.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Punch dough down and divide in half. Roll each
half into 12xl 5dnch rectangle. Roll dough tightly,
from longest side, tapering ends if desired. Place
loaves on greased baking sheets that have been
dusted with cornmeal. Cover. Let rise in warm
place, free from draft, about 1 hour, or until
doubled in bulk.
With sharp knife, make 4 diagonal cuts on top of
each loaf. Bake at 450°F for 25 minutes. Remove
from oven. Beat egg white and water together with
a fork. Brush each loaf with egg mixture. Return to
oven and bake 5 minutes longer. Remove from
baking sheets immediately and cool on wire racks.
Yield: 30 servings (15 slices per loaf).
Per serving: About 11 4 cal, 3 g pro, 23 g carb,
1 g fat, 0 mg chol, 221 mg sod.
59
Honey Oatmeal Bread
7V_cups water
V_cup honey
V_cup butter or
margarine
5_-6_ cups all-purpose
flour
7 cup quick cooking
oats
2 teaspoons salt
2 packages active dry
yeast
2 eggs
7 egg white
7 tablespoon water
Oatmeal
Place water, honey, and butter in small saucepan.
Heat over low heat until mixture is very warm
(120°F to 130°F).
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
about 1 minute longer.
Continuing on Speed 2, add remaining flour, Y_cup
at a time, and mix about 2 minutes, or until 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 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 on page 55. Place in
greased 81/_x4Y_x2Y_qnchbaking pans. Cover. Let rise
in warm place, free from draft, about 1 hour, or
until doubled in bulk.
Beat egg white and water together with a fork.
Brush tops of loaves with mixture. Sprinkle with
oatmeal. Bake at 375°F for 40 minutes. Remove
from pans immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 134 cal, 4 g pro, 24 g carb,
3 g fat, 13 mg chol, 162 mg sod.
6O
Light Rye Bread
V4 cup honey
V_ cup h_qht molasses
2 teaspoons salt
2 tablespoons butter
or margarine
2 tablespoons caraway
seed
? cup boiling water
2 packages active dry
yeast
7/ cup warm water
(105°F to 115°F)
2 cups rye flour
34-4 cups all-purpose
flour
Place honey, molasses, salt, butter, caraway seed,
and boiling water in small bowl. Stir until honey
dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed mixer
bowl. Add lukewarm honey mixture, rye flour, and
1 cup all-purpose flour. Attach bowl and dough
hook to mixer. Turn to Speed 2 and mix about 1
minute, or until well mixed. Stop and scrape bowl if
necessary.
Continuing on Speed 2, add remaining all-purpose
flour, _/_clap at a time, and mix about 2 minutes, or
until 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 from draft, about
1 hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each
half into a roland loaf. Place on two greased baking
sheet. Cover. Let rise in warm place, free from draft,
45 to 60 minutes, or until doubled in bulk.
Bake at 350°F for 30 to 45 minutes. Cover loaves
with aluminum foil for last 15 minutes if tops
brown too quickly. Remove from baking sheets
immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 96 cal, 2 g pro, 20 g carb,
1 g fat, 0 mg chol, 143 mg sod.
61
Dill Batter Bread
2 packages active dry
yeast
7/z cup warm water
(105°F to 115°F)
4 tablespoons honey,
divided
2 cups large curd
cottage cheese
2 tablespoons grated
fresh onion
4 tablespoons butter
or marLqarine,
softened
3 tablespoons dill seed
3 teaspoons salt
V_ teaspoon baking
soda
2 eggs
7 cup whole wheat
flour
3-3V_ cups alI-purTpose
flour
Dissolve yeast in warm water in warmed mixer
bowl. Add 1 tablespoon honey and let stand 5
minutes.
Add cottage cheese, remaining 3 tablespoons
honey, onion, butter, dill seed, salt, and soda.
Attach bowl and flat beater to mixer. Turn to STIR
Speed and mix about 30 seconds. Add eggs.
Continuing on STIR Speed, mix about 15 seconds.
Add whole wheat flour and 2 cups all-purpose
flour. Turn to Speed 2 and mix about 2 minutes, or
until combined. Continuing on Speed 2, add
remaining flour, a little at a time, and mix until
dough forms a stiff batter. Stop and scrape bowl, if
necessary. Continuing on Speed 2, mix about 2
minutes longer.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Stir dough down. Place in two well-greased
8Y_x4Y_x21/_qnchbaking pans or two well-greased
1Y_-to 2-quart casseroles. Cover. Let rise in warm
place, free from draft, about 45 minutes, or until
doubled in bulk.
Bake at 350°F for 40 to 50 minutes. Remove from
pans immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 98 cal, 4 g pro, 15 g carb,
3 g fat, 15 mg chol, 298 mg sod.
VARIATION
Dill Batter Bread for a Crowd
Double all ingredients and prepare in 6 quart mixer
bowl.
Yield: 64 servings (16 slices per loaf).
62
Vegetable Cheese Bread
2 packages active dry
yeast
7 cup warm water
(105°F to 115°F)
2 cups whole wheat
flour
3-3V_ cups all-purT_ose
flour
2 tablespoons sugar
2 teaspoons salt
2 tablespoons butter
or margarine
7 cup warm low-tat
milk (105°F to 115°F)
V4 cup chopped sun-
dried tomatoes
2 teaspoons instant
minced onion
2 teaspoons dried
par:sley leaves
V_ cup shredded sharTp
Cheddar cheese
Dissolve yeast in warm water in small bowl.
Set aside.
Combine whole wheat flour, 2 cups all-purpose
flour, sugar, and salt in mixer bowl. Attach bowl
and dough hook to mixer. Turn to Speed 2 and mix
about 30 seconds. Continuing on Speed 2,
gradually add yeast mixture, butter, and warm milk
to flour mixture and mix about 1_/_minutes. Stop
and scrape bowl. Add tomatoes, onion, parsley, and
cheese. Turn to Speed 2 and mix about 30 seconds.
Continuing on Speed 2, add remaining flour, _/_cup
at a time and mix about 2 minutes, or until dough
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 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 on page 55. Place in
well-greased 81/_x4Y_x21/_-inchbaking pans. Cover. Let
rise in warm place, free from draft, 45 to
60 minutes, or until doubled in bulk.
Bake at 375°F for 40 minutes. Remove from pans
immediately and cool on wire rack. (NOTE: Loaves
may need to be released by running a knife around
edges of pans.)
Yield: 32 servings (16 slices per loaf).
Per serving: About 99 cal, 3 g pro, 18 g carb,
2 g fat, 2 mg chol, 160 mg sod.
63
Blueberry Oat Bread
2 cups all-purpose
flour
7 cup rolled oats
7 cup sugar
7_ teaspoons baking
powder
teaspoon baking
soda
teaspoon salt
teaspoon allspice
cup low-fat milk
cup butter or
margarine, melted
? tablespoon grated
orange peel
2 eggs
7_ cups fresh or
frozen blueberries
(not thawed)
Combine dry ingredients in mixer bowl. Add milk,
butter, orange peel, and eggs. Attach bowl and flat
beater to mixer. Turn to STIR Speed and mix about
30 seconds. With spoon, gently stir in blueberries.
Spoon batter into 9x5x3qnch baking pan that has
been greased on the bottom only. Bake at 350°F for
55 to 65 minutes, or until toothpick inserted in
center comes out clean. Cool in pan 10 minutes.
Remove from pan and cool completely on wire rack.
Yield: 16 servings (16 slices per loaf).
Per serving: About 196 cal, 3 g pro, 31 g carb,
7 g fat, 27 mg chol, 177 mg sod.
Baking Powder Biscuits
2 cups all-purpose
flour
4 teaspoons baking
powder
V_ teaspoon salt
V_ cup shortening
2/_ cup low-fat milk
Melted butter or
marLc/arine, if desired
Place flour, baking powder, salt, and shortening in
mixer bowl. Attach bowl and flat beater to mixer.
Turn to STIR Speed and mix about 1 minute. Stop
and scrape bowl. Add milk. Continuing on STIR
Speed, mix until dough starts to cling to beater.
Avoid overbeating.
Turn dough onto lightly floured surface and knead
about 20 seconds, or until smooth. Pat or roll to
Y_qnch thickness. Cut with floured 2qnch biscuit
cutter.
Place on greased baking sheets and brush with
melted butter, if desired. Bake at 450°F for
12 to 15 minutes. Serve immediately.
Yield: 12 servings (1 biscuit per serving).
Per serving: About 135 cal, 3 g pro, 17 g carb,
6 g fat, 1 mg chol, 183 mg sod.
64
Basic Sweet Dough
_/ cup low-tat milk
V_ cup sugar
7V4 teaspoons salt
7Z cup butter or
marLqarine
2 packages active dry
yeast
V_ cup warm water
(105°F to 115°F)
3 eggs, room
temperature
5_-6_ cups all-purpose
flour
Place milk, sugar, saiL, and butler in small saucepan.
HeaL over low heaL until butler melts and sugar
dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed mixer
bowl. Add lukewarm milk mixture, eggs, and 5 cups
flour, Attach bowl and dough hook to mixer, Turn
to Speed 2 and mix about 2 minutes,
Continuing on Speed 2, add remaining flour, Y_cup
at a time, and mix about 2 minutes, or until 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 from draft, about
1 hour, or until doubled in bulk,
Punch dough down and shape as desired for rolls or
coffee cakes.
VARIATION
Basic Sweet Dough for a Crowd
Double all ingredients and prepare in 6 quart mixer
bowl. In first paragraph, change small saucepan to
medium saucepan. In second paragraph, change 5
cups flour to 10 cups flour.
65
Cinnamon Swirl Rounds
7 cup h'rmly packed
brown sugar
7 cup sugar
cup butter or
margarine, softened
cup afl-pufl:)ose flour
7_ tablespoons
clnnafnon
cup chopped
walnuts or pecans
7 rectfpe BasicSweet
Dough pea page 67)
Place brown sugar, sugar, butter, flour, cinnamon,
and walnuts in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
1 minute.
Turn dough onto lightly floured surface. Roll dough
to lOx24-inch rectangle, Spread sugar-cinnamon
mixture evenly on dough, Roll dough tightly from
long side to form 24dnch roll, pinching seam
together, Cut into 24 slices, 1-inch each,
Place 12 rolls each in two greased 13x9x2dnch
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 evaporated milk
2 tablespoons brown
sugar
7_ cups powdered
sugar
7 teaspoon vanilla
Place evaporated milk and brown sugar in small
saucepan. Cook over medium heat until mixture
begins to boil, stirring constantly.
Place milk mixture, powdered sugar, and vanilla in
mixer bowl. Attach bowl and flat beater to mixer.
Turn to Speed 4 and beat about 2 minutes, or until
creamy.
Yield: 24 servings (1 roll per serving)
Per serving: About 338 cal, 6 g pro, 57 g carb,
10 g fat, 28 mg chol, 219 mg sod.
66
Rapid Mix Cool Rise White Bread
6-7 cups all-purT_ose
flour
2 tablespoons sugar
3_ teaspoons salt
3 packages active dry
yeast
cup butter or
margarine, softened
2 cups very warm
water (720°F to
730°F)
Place 5Y_cups flour, sugar, salt, yeast, and butter in
mixer bowl. Attach bowl and dough hook to mixer.
Turn to Speed 2 and mix about 20 seconds.
Gradually add warm water and mix about
1_/_minutes longer.
Continuing on Speed 2, add remaining Flour, 2 cups
at a time, and mix about 2 minutes, or until dough
clings to hook and cleans sides of bowl. Knead on
Speed 2 about 2 minutes longer.
Cover dough with plastic wrap and a towel. Let rest
20 minutes.
Divide dough in half. Shape each half into a loaf as
directed on page 57. Place in greased 8Y_x4Y_x21/_-
inch baking pans. Brush each loaf with oil and cover
loosely with plastic wrap. Refrigerate 2 to 12 hours.
When ready to bake, uncover dough carefully. Let
stand at room temperature 10 minutes. Puncture
any gas bubbles which may have Formed.
Bake at 400°F for 35 to 40 minutes. Remove From
pans immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 110 cal, 3 g pro, 21 g carb,
2 g fat, 0 mg chol, 251 mg sod.
67
Crusty Pizza Dough
7 package active dry
yeast
7 cup warns water
(105°F to 115°F)
teaspoon salt
2 teaspoons olive oil
27Z-37Zcups all-purpose
flour
7 tablespoon cornmeal
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 1 minute.
Continuing on Speed 2, add remaining flour, Y_cup
at a time, and mix about 2 minutes, or until 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 from draft, about
1 hour, or until doubled in bulk. Punch dough
down.
Brush 14qnch pizza pan with oil. Sprinkle with
cornmeal. Press dough across bottom of pan,
forming a collar around edge to hold toppings.
Add toppings, as desired. Bake at 450°F for 15 to
20 minutes.
Yield: 4 servings (14pizza per serving).
Per serving: About 373 cal, 11 g pro, 74 g carb,
3 g fat, 0 mg chol, 271 mg sod.
VARIATION
Pizza for a Crowd
Double the ingredients and prepare in the 6 quart
mixer bowl.
Yield: 8 servings (14pizza per serving).
68
Herb Garlic Baguettes
1 package active dry
yeast
1 teaspoon sugar
cup warm water
(105°F to 115°F)
3_-37Z cups all-purpose
flour
1 tablespoon chopped
fresh basil or 1
teaspoon dried basil
2 teaspoons chopped
fresh oregano or V_
teaspoon dried leaf
oregano
2 teaspoons chopped
fresh thyme or
teaspoon dried leaf
thyme
1 teaspoon fresh
minced garlic"
7 teaspoon salt
cup cold water
1 egg
7 teaspoon water
Dissolve yeast and sugar in warm water.
Place 3_/4cups flour, basil, oregano, thyme, garlic,
and salt in bowl. Attach bowl and dough hook to
mixer. Turn to Speed 2 and mix 30 seconds. Stop
and scrape bowl.
Continuing on Speed 2, slowly add yeast mixture
and cold water, mixing about 30 seconds. If dough
is sticky, add remaining _/4cup flour. Knead on
Speed 2 about 3 minutes, or until dough is smooth
and elastic.
Cover. Let rise in warm place, free from draft, 1_5to
2 hours, or until doubled in size.
On lightly floured surface, punch dough down
several times to remove all air bubbles. Divide
dough in half. Shape each half into a 12dnch long
loaf. Place each loaf on greased baking sheet or in
greased baguette pans. With sharp knife, make 3 to
4 shallow diagonal slices in top of dough. Beat egg
and 1 teaspoon water together with a fork. Brush
each baguette with egg mixture. Cover with
greased plastic wrap. Let rise in warm place, free
from draft, about 1 to lY_ hours, or until doubled in
bulk.
Brush top of each baguette again with egg mixture.
Bake at 450°F for 15 to 18 minutes, or until deep
golden brown. Remove from pans and cool on wire
racks.
Yield: 36 servings (18 slices per Ioa0.
Tip: Freeze up to 2 weeks. Thaw at room
temperature. Wrap loosely with foil. Heat at
375°F for 10 to 15 minutes.
Per serving: About 45 cal, 1 g pro, 9 g carb,
0 g fat, 6 mg chol, 62 mg sod.
69
Herb Pull-Apart Rolls
I package active dry
yeast
I cup warm water
(105°F to 115°F)
cup butter or
rnarxgarine, melted
3-3_ cups aft-purpose
flour
2 tablespoons sugar
1_ teaspoons salt
teaspoon thyme
teaspoon oregano
teaspoon difl
Dissolve yeast in warm water in warmed mixer
bowl. Add ¼ cup butter, 2 cups flour, sugar, salt,
thyme, oregano, and dill. Attach bowl and dough
hook to mixer. Turn to Speed 2 and mix for 1
minute, or until well blended.
Continuing on Speed 2, add remaining flour, _/_cup
at a time, and mix about 2 minutes, or until dough
clings to hook and cleans sides of bowl, Knead on
Speed 2 about 2 minutes longer, or until dough is
smooth and elastic,
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Punch dough down. Roll dough into a 12x9xY4dnch
rectangle. Brush with remaining butter. Slice dough
into six 1Y_xl2-inch strips. Stack strips; then cut into
twelve 1 -inch pieces. Place pieces, cut side up, in
greased muffin pans. Cover. Let rise in warm place,
free from draft, about 45 minutes, or until doubled
in bulk. Bake at 400°F for 15 to 20 minutes.
Remove from pans immediately and cool on wire
racks.
Yield: 12 servings (12 rolls).
Per serving: About 149 cal, 3 g pro, 17 g carb,
8 g fat, 20 mg chol, 292 mg sod.
7O
Banana Nut Bread
cup shortening
cup sugar
2 eggs
1_ cups all-purpose
flour
1 teaspoon baking
powder
teaspoon baking
soda
teaspoon salt
7 cup (2 medium)
mashed nfpe banana
cup chopped
walnuts or pecans
Place shortening and sugar in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Speed 6 and
beat about 1 minute. Stop and scrape bowl.
Continuing on Speed 6, beat about 1 minute
longer. Add eggs. Turn to Speed 4 and beat about
30 seconds. Stop and scrape bowl. Turn to Speed 6
and beat about lY_ minutes.
Combine flour, baking powder, baking soda, and
salt in separate bowl. Add half of flour mixture and
half of mashed banana to mixer bowl. Turn to STIR
Speed and mix about 30 seconds. Add remaining
flour and banana. Continuing on STIR Speed, mix
about 30 seconds. Stop and scrape bowl. Add
walnuts. Continuing on STIR Speed, mix about
15 seconds.
Pour mixture into greased and floured 9xSx3-inch
baking pan. Bake at 350°F for 40 to 45 minutes.
Cool 5 minutes in pan. Remove from pan and cool
completely on wire rack.
Yield: 16 servings (16 slices).
Per serving: About 157 cal, 3 g pro, 21 g carb,
7 g fat, 27 mg chol, 131 mg sod.
VARIATION
Bread for Gifts
Triple the ingredients to prepare 3 loaves for gift-
giving,
Yield: 48 servings (16 slices per loaf),
71
Lemony Raisin Bread
7 package active dry
yeast
7 cup warm milk
(105°F to 115°F)
4 to 4V_cups all-
purTpose flour
? cup raisins
cup sugar
7 teaspoon salt
7 teaspoon grated
lemon peel
cup vegetable oil
cup butter or
marLqarine, melted
4 egg yolks, beaten
7 egg white
7 tablespoon water
Dissolve yeast in warm milk. Set aside.
Place 3 cups flour, raisins, sugar, salt, and lemon
peel in mixing bowl. Attach bowl and dough hook
to mixer. Turn to Speed 2 and mix about 15
seconds. Continuing on Speed 2, gradually add milk
mixture, oil, butter, and egg yolks to flour mixture
and mix about 1 minute. Continuing on Speed 2,
add remaining flour, _/_cup at a time, until dough
clings to hook and cleans sides of bowl. Knead on
Speed 2 about 2 minutes longer.
(NOTE: Dough may not form a ball on the hook.
However, as long as there is contact between
dough and hook, kneading will be accomplished.
Do not add more than the maximum amount of
flour specified or loaf will be dry.)
Place dough in a greased bowl, turning to grease
top. Cover. Let rise in warm place, free from draft,
about 1 hour, or until doubled in bulk.
Punch dough down and shape into a ball. Place in a
greased and floured lYe-quart baking dish. Let rise
in warm place, free from draft, about 1 hour, or
until doubled in bulk.
Cut 2 slashes with a sharp knife in a cross pattern
on top of loaf. Beat egg white and water in small
bowl and brush lightly on top of loaf. Bake at
350°F for 55 to 60 minutes. Remove from baking
dish immediately and cool on wire rack.
Yield: 12 servings (12 slices per loaf).
Per serving: About 351 cal, 7 g pro, 47 g carb,
15 g fat, 83 mg chol, 253 mg sod.
VARIATION
Lemony Raisin Focaccia
Prepare dough as directed above. After shaping into
a ball, place dough on lightly greased baking sheet
and flatten to 2 inches thick. Let rise and bake as
directed above.
72
Raisin Bran Muffins
1 cup boifing water
1 cup wheat bran
1 cup mtsins
1 cup brown sugar
cup sugar
cup shortening
2 eggs
2 cups buttermilk
7_ teaspoons vanilla
2_ cups alI-puqaose
flour
2_ teaspoons baking
soda
1 teaspoon baking
powder
teaspoon salt
2 cups bron cereal
flakes
Pour boiling water over bran in medium bowl. Add
raisins. Set aside.
Place brown sugar, sugar, and shortening in mixer
bowl. Attach bowl and fiat beater to mixer. Turn to
Speed 4 and beat about 1 minute. Add eggs. Turn
to Speed 4 and beat about 30 seconds. Add
buttermilk and vanilla. Turn to STIR Speed and mix
about 30 seconds. Stop and scrape bowl.
Add flour, baking soda, baking powder, and salt.
Continuing on STIR Speed, mix about 30 seconds.
Stop and scrape bowl. Continuing on STIR Speed,
mix about 30 seconds longer. Gradually turn to
Speed 4 and beat about 1 minute. Add bran-raisin
mixture and bran cereal [lakes. Turn to STIR Speed
and mix about 30 seconds, or until ingredients are
combined.
Spoon batter into greased or paper-lined muffin
pans. Bake at 400°F for 20 minutes, or until
toothpick inserted in center comes out clean.
Remove from pans immediately. Serve warm.
Yield: 24 servings (1 muffin per serving).
Per servings; About 185 cal, 3 g pro, 33 g carb,
5 g fat, 18 mg chol, 261 mg sod.
Tip: Batter can be refrigerated in tightly covered
container up to 1 week.
73
Pepper Cheese Muffins
7 cup buttermilk
cup butter or
marLqarine, melted
2 eggs
2 cups aft-purpose
flour
4 oz. (7 cup) shredded
pepper cheese
7 tablespoon sugar
2 teaspoons baking
powder
7 teaspoon chopped
parsley
teaspoon baking
soda
teaspoon salt
teaspoon coarsely
ground black pepper
Place buttermilk, butter, and eggs in bowl. Attach
bowl and flat beater to mixer. Turn to Speed 4 and
beat 1 minute. Stop and scrape bowl. Combine
flour, cheese, sugar, baking powder, parsley, baking
soda, salt, and pepper. Turn to STIR Speed and add
flour mixture, mixing just until moistened, about
30 seconds. DO NOT OVER BEAT.
Fill greased regular muffin pans two-thirds full. Bake
at 400°F for 15 to 20 minutes. Serve warm.
Yield: 12 servings (12 muffins).
Tip: Recipe will make 24 miniature muffins to serve
as an appetizer.
Per serving: About 90 cal, 3 g pro, 9 g carb, 5 g fat,
29 mg chol, 145 mg sod.
VARIATION
Muffins for a Party
Double all ingredients and prepare in 6 quart mixer
bowl. In first paragraph, change Speed 4 to
Speed 2.
Yield: 24 servings (24 muffins).
74
Sour Cream Coffee Cake
cup firmly packed
brown sugar
7_ teaspoons cinnamon
7 cup chopped
walnuts or pecans
3 cups all-purpose
flour
7_ cups granulated
sugar
3 teaspoons baking
powder
7 teaspoon baking
soda
teaspoon salt
7 cup butter or
margarine, soflened
7 cup reduced-fat sour
cream
7 teaspoon vanilla
3 eggs
Combine brown sugar, cinnamon, and walnuts in
small bowl. Set aside.
Combine flour, granulated sugar, baking powder,
baking soda, and salt in mixer bowl. Add butter,
sour cream, and vanilla. Attach bowl and flat beater
to mixer. Turn to Speed 2 and mix about 45
seconds, or until ingredients are combined. Stop
and scrape bowl. Turn to Speed 4 and beat about
1_ minutes. Stop and scrape bowl.
Turn to STIR Speed and add eggs, one at a time,
mixing about 15 seconds after each addition. Turn
to Speed 2 and mix about 30 seconds.
Spread half of batter in greased and floured
13x9x2-inch baking pan or 10-inch tube pan.
Sprinkle with half of cinnamon-sugar mixture.
Spread remaining batter in pan and top with
remaining cinnamon-sugar mixture. Bake at 350°F
for 40 to 50 minutes (13x9x2-inch pan) or 50 to
60 minutes (10-inch tube pan) . Serve warm.
Yield: 16 servings.
Per serving: About 362 cal, 6 g pro, 47 g carb,
17 g fat, 44 mg chol, 349 mg sod.
VARIATION
Coffee Cake for a Crowd
Double the ingredients and prepare in 6 quart mixer
bowl.
Yield: 32 servings (16 servings per cake).
75
Caramel Apple Kuchen
? rectfpe Basic Sweet
Dough (see page 67)
2 cups h'rmly packed
brown sugar
6 tablespoons all-
purpose flour
2 teaspoons cinnamon
6 tablespoons butter
or rnarxjarine,
softened
6-8 apples (8 cups),
peeled and thinly
sliced
Divide dough in half. Press each half into greased
13x9x2-inch baking pan. Gently Tress edges Y_inch
uT sides.
Cover. Let rise in warm place, free from draft, 45 to
60 minutes, or until doubled in bulk.
Meanwhile, place brown sugar, flour, cinnamon,
and butter in mixer bowl. Attach bowl and flat
beater to mixer. Turn to STeed 2 and mix about
1 minute.
Arrange apple slices over dough in each of two
Tans. 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 g fat, 27 mg chol, 207 mg sod.
Crispy Waffles
2 cups all-purpose
flour
3 teaspoons baking
powder
2 tablespoons sugar
teaspoon salt
2 eggs, separated
7_ cups low-tat milk
cup butter or
marLc/arine, melted
Combine flour, baking powder, sugar, and salt in
mixer bowl. Add egg yolks, milk, and butter. Attach
bowl and flat beater to mixer. Turn to STeed 4 and
mix about 30 seconds, or until ingredients are
combined. Stop and scrape bowl. Continuing on
Speed 4, 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).
Perserving: About 287 cal, 8 g pro, 39 g carb,
10 g fat, 75 mg chol, 441 mg sod.
76
Light and Fluffy Pancakes
4 eggs, separated
7 cup cottage cheese
cup aft-purpose flour
teaspoon salt
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 8 and beat 2 to
2//_minutes, or until egg whites are stiff but not dry.
Place egg whites in another bowl.
Place yolks in mixer bowl. Turn to Speed 2 and mix
about 1 minute. Continuing on Speed 2, add
cottage cheese, flour, and salt. Mix about 1 minute.
Stop and scrape bowl. Remove bowl from mixer
and fold in beaten egg whites with a rubber
spatula.
For each pancake, drop a heaping tablespoonful of
hatter on hot, greased griddle. Cook pancakes 1 to
2 minutes, or until puffed and dry around edges.
Turn and cook 1 to 2 minutes longer, or until
golden brown on underside.
Yield: 6 servings (3, 3-inch pancakes per serving).
Per serving: About 108 cal, 10 g pro, 7 g carb,
4 g fat, 147 mg chol, 272 mg sod.
77
Attachments - For More Information call 1-800-541-6390
Multi-Function Attachment Pack
Model FPPA
Three popular KitchenAid
attachments have been packaged in
one carton. It includes a Rotor
Slicer/Shredder (RVSA), Food Grinder
(FGA), and FruidVegetable Strainer
Parts (FVSP).
Food Grinder
Model FGA
Grinds meat, firm fruits and
vegetables, and dry bread.
FruitNegetable Strai ner
Model FVSFGA
Makes preparing jams, purees, sauces
and baby Foods quick and easy.
Comes with Food Grinder.
78
Attachments - For More Information call 1-800-541-6390
Food Tray
Model FT
Holds large quantities of food for
quicker and easier juicing, pureeing
and grinding. For use with FGA.
Sausage Stuffer
Model SSA
Y_"and %" stuffing tubes make
Bratwurst, Kielbasa, Italian or Polish
Sausage and breakfast links. For use
with FGA.
Rotor Slicer/Shredder
Model RVSA
Includes 4 cones: thin and thick slicer,
fine and coarse shredder.
79
Attachments - For More Information call 1-800o541-6390
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.
Pasta Roller Set
Model KPRA
Makes lasagna noodles, fettuccini and
linguine fini. 3 piece set includes Roller,
Fettuccine Cutter and Linguine Fini
Cutter.
8O
Attachments - For More Information call 1-800o541-6390
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.
Comes with Food Grinder.
81
Attachments - For More information call 1-800-541-6390
Pouring Shields
Model KPS2CL
(for 5 quart models)
Minimizes splash-out when adding
ingredients.
Model KN2PS
(for 6 quart models)
Minimizes splash-out when adding
ingredients.
82
FOR THE WAY IT'S MADE'. M
@ Registered trademark/TM Trademark/
the shape of the mixer is a trademark of KitchenAid, U.S.A.
9707946 © 2003. All rights reserved. Printed in USA (dZw503)
