KitchenAid KSM455PSSM0 Official 4-1/2-quart Classic Stand User Manual

BOWL-LIFT

STAND MIXER

INSTRUCTIONS AND RECIPES

1-800-541-6390

KitchenAid.com

W10171783D

Proof of Purchase and 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.

Please complete the following for your

personal records:

Model Number ______________________________________________________________

Serial Number _______________________________________________________________

Date Purchased ______________________________________________________________

Store Name and Location ______________________________________________________

Table of Contents

INTRODUCTION

Proof of Purchase & Product Registration .............................................. Inside Front Cover

Stand Mixer Safety ..........................................................................................................3

Important Safeguards .....................................................................................................3

Electrical Requirements ...................................................................................................4

FEATURES AND OPERATION

Bowl-Lift Stand Mixer Features ........................................................................................5

Assembling Your Bowl-Lift Stand Mixer ...........................................................................7

Pre-Use Cleaning .....................................................................................................7

Attaching and Removing Mixing Bowl .....................................................................7

Raising and Lowering Mixing Bowl ..........................................................................7

Attaching and Removing the Flat Beater, Wire Whip (not included on all models),

or Dough Hook (not included on all models) ...........................................................7

Household Stand Mixer Speed Control ....................................................................8

Overload Reset Button (Model KSMC50 Only) .........................................................8

Using the Pouring Shield (Not Included with all Models) .................................................8

Attaching the Pouring Shield ................................................................................... 8

Using the Pouring Shield .........................................................................................8

Removing the Pouring Shield ...................................................................................8

Cleaning the Pouring Shield .....................................................................................8

Using Your KitchenAid

Accessories ................................................................................9

Mixing Time ....................................................................................................................9

Stand Mixer Use .............................................................................................................9

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

Speed Control Guide - Commercial Mixers (Model KSMC50 Only) .................................11

Mixing Tips ...................................................................................................................12

Egg Whites ...................................................................................................................13

Whipped Cream............................................................................................................13

CARE AND CLEANING

Care and Cleaning ........................................................................................................14

Beater to Bowl Clearance ..............................................................................................14

Troubleshooting Problems .............................................................................................15

OPTIONAL STAND MIXER ACCESSORIES

General Information......................................................................................................16

Mounting and Removing Accessories ............................................................................16

Available Accessories.....................................................................................................17

Continued on next page.

Table of Contents

RECIPES

Appetizers, Entrees, and Vegetables ..............................................................................20

Cakes and Frostings ......................................................................................................28

Cookies, Bars, and Candies ...........................................................................................37

Pies and Desserts ..........................................................................................................43

Yeast Breads and Quick Breads......................................................................................47

General Instructions for Mixing and Kneading Yeast Dough

with the “Rapid Mix” Method ...............................................................................47

Bread Making Tips .................................................................................................48

WARRANTY SERVICE AND INFORMATION

KitchenAid

Stand Mixer Warranty ................................................................................65

Hassle-Free Replacement Warranty – 50 United States and District of Columbia ........... 66

How to Arrange for Warranty Service in Puerto Rico .....................................................66

How to Arrange for Service after the Warranty Expires – All Locations ..........................66

How to Order Accessories and Replacement Parts .........................................................67

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed

including the following:

1. Read all instructions.

2. To avoid risk of electrical shock, do not put stand mixer in water or

other liquid.

3. Close supervision is necessary when any appliance is used by or near children.

4. Unplug stand mixer from outlet when not in use, before putting on or taking off

parts and before cleaning.

5. Avoid contacting moving parts. Keep hands, hair, clothing, as well as spatulas and

other utensils away from beater during operation to reduce the risk of injury to

persons and/or damage to the 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 accessories not recommended or sold by KitchenAid may cause fire,

electrical shock or injury.

8. Do not use the stand mixer outdoors.

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

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

SAVE THESE INSTRUCTIONS

THIS PRODUCT IS DESIGNED FOR HOUSEHOLD

USE ONLY (EXCEPT MODEL KSMC50 WHICH IS

DESIGNED FOR COMMERCIAL USE).

Your safety and the safety of others are very important.

We have provided many important safety messages in this manual and on your

appliance. Always read and obey all safety messages.

This is the safety alert symbol.

This symbol alerts you to potential hazards that can kill or hurt you

and others.

All safety messages will follow the safety alert symbol and either

the word “DANGER” or “WARNING.” These words mean:

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.

Stand Mixer Safety

Electrical Requirements

Volts: 120 AC

Hertz: 60

The wattage rating for your stand mixer

is printed on the trim band or on the

serial plate. Do not use an extension

cord. If the power cord is too short, have

a qualified electrician or serviceman install

an outlet near the appliance.

Model KSMC50 Only:

Watts 350

Volts 120 AC

Amps 3.0

Horsepower 2/5

Hertz 60

The maximum rating is based on the

attachment that draws the greatest

load (power). Other recommended

attachments may draw significantly less

power.

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.

WARNING

Bowl-Lift Stand Mixer Features

Solid State Speed Control

itche

nAid

, M

Off Stir 2 4 6 8 10

Motor Head

Bowl Height

Adjustment Screw

(see “Beater to Bowl

Clearance“ section)

Bowl Lift Handle

(not shown)

Spring Latch and Bowl Pin

(not shown)

Accessory

Knob

Accessory Hub

with Hub Cover

Locating Pins

Wire Whip*

(see “Using Your

KitchenAid

Accessories”

section)

Flat Beater*

(see “Using Your

KitchenAid

Accessories”

section)

Dough Hook*

(see “Using Your

KitchenAid

Accessories”

section)

Speed Control

Lever

(see “Bowl-Lift Stand

Mixer Features“

section)

Bowl

Support

Beater

Shaft

⁄2 or 5 qt

Stainless Steel

Bowl

Commercial model KSMC50 not shown.

Overload Reset Button

Model KSMC50 only

(not shown)

Continued on next page.

Bowl-Lift stand mixers include a coated or burnished Flat Beater and Dough Hook (not included on

model K4SS), and a Wire Whip (not included on model K4SS).

All accessories may be purchased separately.

Bowl-Lift Stand Mixer Features

Accessory Hub with Hub Cover

Hub cover removes to reveal the

multipurpose accessory hub. The hub

powers a variety of accessories that

simplify food preparation and add

culinary versatility (see “Optional Stand

Mixer Accessories“ section).

Accessory Knob

Knob secures stand mixer accessory to the

hub.

Bowl-Lift Handle

Sturdy bowl-lift lever raises and lowers the

mixing bowl.

Beater Shaft

Flat beater, dough hook, and wire whip

accessories mount to the beater shaft.

Stainless Steel Bowl

Stainless steel bowl is dishwasher-safe.

Speed Control Lever

10 mixing speeds provide versatility for

any recipe. Speeds range from a very slow

stir to a very fast mix (commercial models

have 5 speeds).

Bowl-Height Adjustment Screw

Screw adjusts the beater-to-bowl

clearance. Factory preset.

Bowl Support

Durable metal arms support the bowl for

stable mixing.

Locating Pins

Pins fit through the bowl brackets to

position the bowl on the bowl support.

67-Point Planetary Mixing Action

The beater spirals to 67 different

touch-points within the bowl for quick,

complete mixing.

Flat Beater

Use the Flat Beater to mix cakes, quick

breads, cookie dough and to mash

potatoes. Special design works with

unique mixing action to thoroughly mix

ingredients.

Dough Hook*

Quickly and thoroughly kneads any type of

raised dough.

Wire Whip*

The design of the wire whip rapidly

increases airflow into egg mixtures for

stiff soufflés and rigid peaks of meringue.

With the planetary mixing action, the wire

whip covers 134 points within the bowl

to create silky decorator icings and lighter,

fluffier whipped cream.

*Sold separately for model K4SS.

Assembling Your Bowl-Lift Stand Mixer

Pre-Use Cleaning

Before using your stand mixer for the first

time, wash the mixing bowl and accessories

(see “Care and Cleaning” section).

Attaching Mixing Bowl

1. Be sure speed control is OFF and mixer

is unplugged.

2. Place bowl lift handle in down position.

3. Fit bowl supports over locating pins.

4. Press down on back of bowl until

bowl pin snaps into spring latch.

5. Raise bowl before mixing.

6. Plug mixer in proper electrical outlet

(see “Electrical Requirements“ section).

Removing Mixing Bowl

1. Be sure speed control is OFF and mixer

is unplugged.

2. Place bowl lift handle in down

position.

3. Remove Flat Beater, Wire Whip*, or

Dough Hook*.

4. Grasp bowl handle and lift straight up

and off locating pins.

Raising Mixing Bowl

1. Rotate handle to straight-up position.

2. Bowl must always be in raised, locked

position when mixing.

Lowering Mixing Bowl

1. Rotate handle back and down.

Attaching Flat Beater, Wire Whip*, or

Dough Hook*

1. Turn speed control to OFF and unplug.

2. Slip Flat Beater on beater shaft and

press upward as far as possible.

3. Turn beater to

right, hooking

beater over the

pin on shaft.

4. Plug mixer in

proper electrical outlet (see “Electrical

Requirements“ section).

Removing Flat Beater, Wire Whip*, or

Dough Hook*

1. Turn speed control to OFF and unplug.

2. Press beater upward as far as possible

and turn left.

3. Pull beater from beater shaft.

4. Plug mixer in proper electrical outlet

(see “Electrical Requirements“ section).

Solid State Speed Control

Off Stir 2 4 6 8 10

*Sold separately for model K4SS.

Injury Hazard

Unplug mixer before touching

beaters.

Failure to do so can result in

broken bones, cuts or bruises.

WARNING

RAISE

Using the Pouring Shield*

Attaching the Pouring Shield*

1. Make sure the speed control

lever is set to OFF.

2. Unplug the stand mixer or disconnect

power.

3. Attach desired accessory and raise the

mixing bowl.

4. Slide pouring shield collar

around beater shaft, centering collar

over rim of bowl.

Using the Pouring Shield

Pour ingredients into the mixing bowl

through the chute portion of shield.

IMPORTANT: 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.

Removing the Pouring Shield

1. Make sure the speed control

lever is set to OFF.

2. Unplug the stand mixer or

disconnect power.

3. Remove pouring chute from collar.

4. Slide pouring shield collar off bowl.

5. Lower the bowl support by turning the

bowl-lift lever clockwise.

6. Remove accessory and the

mixing bowl.

Cleaning the Pouring Shield

Wash in warm sudsy water. If you wish,

you may place on the top rack of your

dishwasher.

te Speed Contr

ir 2 4 6 8 10

Pouring

Chute

If Pouring Shield is included. Pouring

Shield may be purchased separately.

Household Stand Mixer

Speed Control

Plug mixer in proper electrical outlet (see

“Electrical Requirements“ section). Speed

control lever should always to be set on

lowest speed for starting, then gradually

moved to desired higher speed to avoid

splashing ingredients out of bowl. See

“Speed Control Guide - 10 Speed Mixers“

section for Speed Control Guide.

Overload Reset Button

Model KSMC50 Only

If the mixer is overloaded,

the Overload Reset Button

will pop out and the mixer

will shut off. Turn the Speed

Control Lever to OFF. Wait a few minutes,

then push in the Reset Button. Turn the

Speed Control Lever to the desired speed

and continue mixing.

Overload Reset

Using Your KitchenAid

Accessories

Flat Beater for normal to heavy mixtures:

cakes biscuits

creamed frostings quick breads

candies meat loaf

cookies mashed potatoes

pie pastry

Wire Whip* for mixtures that need air incorporated:

eggs sponge cakes

egg whites angel food cakes

heavy cream mayonnaise

boiled frostings some candies

Dough Hook* for mixing and kneading yeast doughs:

breads coffee cakes

rolls buns

Mixing Time

Your KitchenAid

Mixer will mix faster and

more thoroughly than most other electric

mixers. Therefore, the mixing time in most

recipes must be adjusted to avoid over

beating. With cakes, for example,

beating time may be half as long as with

other mixers.

Stand Mixer Use

NOTE: Do not scrape bowl while 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 stand mixer off before

scraping.

The mixer may warm up during use.

Under heavy loads with extended mixing

time, you may not be able to comfortably

touch the top of the stand mixer. This is

normal.

*Sold separately for model K4SS.

Speed Control Guide – 10 Speed Mixers

Speed Use For Description

STIR STIR For slow stirring, combining, mashing,

starting all mixing procedures. Use to add

flour and dry ingredients to batter, add

liquids to dry ingredients, and

combine heavy mixtures.

2 SLOW MIXING For slow mixing, mashing, faster

stirring. Use to mix heavy batters and

candies, start mashing potatoes or other

vegetables, cut shortening into flour,

mix thin or splashy batters, and mix

and knead yeast dough. Use with Can

Opener Accessory.

4 MIXING, For mixing semi-heavy batters, such as

BEATING cookies. Use to combine sugar and

shortening and to add sugar to egg

whites for meringues. Medium speed

for cake mixes. Use with: Food Grinder,

Rotor Slicer/Shredder, and

Fruit/Vegetable Strainer.

6 BEATING, For medium-fast beating (creaming) or

CREAMING whipping. Use to finish mixing cake,

doughnut, and other batters. High speed

for cake mixes. Use with Citrus Juicer

Accessory.

8 FAST BEATING, For whipping cream, egg whites, and

WHIPPING boiled frostings.

10 FAST WHIPPING For whipping small amounts of cream

or egg whites. Use with Grain Mill

Accessories.

NOTE: Will not maintain fast speeds

under heavy loads, such as when using

Grain Mill Accessories.

NOTE: The Speed Control Lever can be set between the speeds listed in the above chart

to obtain speeds 3, 5, 7 and 9 if a finer adjustment is required.

Do not exceed Speed 2 when preparing yeast doughs as this may cause damage to

the mixer.

Speed Use For Description

STIR STIR For slow stirring, combining, mashing,

starting all mixing procedures.

1 SLOW MIXING For slow beating, mashing and kneading

yeast doughs.

2 MIXING, For mixing cookie and cake batters.

BEATING

3 BEATING, For beating, creaming and medium fast

CREAMING whipping.

4 FAST BEATING, For whipping heavy cream, egg whites,

WHIPPING and boiled frostings.

5 FAST WHIPPING For whipping small amounts of heavy

cream or egg whites.

NOTE: Do not exceed Speed 1 when preparing yeast doughs as this may cause damage

to the mixer.

Speed Control Guide – Commercial Mixers

Solid State Speed Control

Off Stir 1 2 3 4 5

**Commercial model KSMC50

Mixing Tips

Converting Your Recipe

for the Mixer

The mixing instructions for recipes in

this book can guide you in converting

your own favorite recipes for preparation

with your KitchenAid

mixer. Look for

recipes similar to yours and then adapt

your recipes to use the procedures in the

similar KitchenAid recipes.

For example, the “quick mix” method

(sometimes referred to as the “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

mixer

works more quickly than other mixers.

In general, mixing a cake with the

KitchenAid

mixer will take about half the

time called for in most cake recipes.

To help determine the ideal mixing

time, observe the batter or dough

and mix only until it has the desired

appearance described in your recipe, such

as “smooth and creamy.“

To select the best mixing speeds, see

the “Speed Control Guides“ sections.

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“ section.

Cake Mixes

When preparing packaged cake mixes,

use Speed 2 for low speed, Speed 4 for

medium speed, and Speed 6 for high

speed. For best results, mix for the time

stated on the package directions.

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 keep the

fruit or nuts from sinking to the bottom

of the pan during baking. Sticky fruits

should be dusted with flour for better

distribution in the batter.

Liquid Mixtures

Mixtures containing large amounts of

liquid ingredients should be mixed at

lower speeds to avoid splashing. Increase

speed only after mixture has thickened.

Egg Whites

Place room temperature egg whites in

clean, dry bowl. Attach bowl and Wire

Whip*. To avoid splashing, gradually turn

to designated speed and whip to desired

stage. See chart below.

AMOUNT SPEED

1 egg white ............. GRADUALLY to 10

2-4 egg whites ............. GRADUALLY to 8

6 or more

egg whites ............. GRADUALLY to 8

Whipping Stages

With your KitchenAid

mixer, egg whites

whip quickly. So, watch closely to avoid

over whipping. This list tells you what

to expect:

Frothy

Large, uneven air bubbles.

Begins to Hold Shape

Air bubbles are fine and compact;

product is white.

Soft Peak

Tips of peaks fall over when Wire Whip is

removed.

Almost Stiff

Sharp peaks form when Wire Whip is

removed, but whites are actually soft.

Stiff but not Dry

Sharp, stiff peaks form when Wire Whip

is removed. Whites are uniform in color

and glisten.

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, gradually turn to

designated speed and whip to desired

stage. See chart below.

AMOUNT SPEED

/4 cup ......................... GRADUALLY to 10

/2 cup ......................... GRADUALLY to 10

1 cup ........................... GRADUALLY to 8

1 pint ........................... GRADUALLY to 8

Whipping Stages

Watch cream closely during whipping.

Because your KitchenAid

mixer whips

so quickly, there are just a few seconds

between whipping stages. Look for these

characteristics:

Begins to Thicken

Cream is thick and custard-like.

Holds Its Shape

Cream forms soft peaks when Wire Whip

is removed. Can 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.

*Sold separately for model K4SS.

Bowl, white Flat Beater and white Dough

Hook may be washed in an automatic

dishwasher. Or, clean them thoroughly

Care and Cleaning

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 mixer

before cleaning. Wipe 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.

Injury Hazard

Unplug mixer before touching

beaters.

Failure to do so can result in

broken bones, cuts or bruises.

WARNING

Beater To Bowl Clearance

Your mixer is adjusted at the factory so that 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, clearance can be corrected as follows:

Bowl-Lift models

• Unplug mixer.

• Place bowl-lift handle in down position.

• Turn screw (A) SLIGHTLY

counterclockwise (left) to lower the

bowl (increased beater clearance) and

clockwise (right) to raise the bowl

(reduced beater clearance).

• Make adjustments with Flat Beater, so it

just clears surface of bowl.

NOTE: When properly adjusted, the Flat

Beater will not strike on bottom or side of

bowl. If beater or Wire Whip is adjusted

too close so that it strikes bottom of

bowl, coating may wear off beater or

wires may wear through on Wire Whip.

Troubleshooting Problems

Please read the following before

calling the service center.

1. The stand mixer may become warm

during use. Under heavy loads with

extended mixing time periods, you

may not be able to comfortably touch

the top of the stand mixer. This is

normal.

2. The stand mixer may emit a pungent

odor, especially when new. This is

common with electric motors.

3. If the Flat Beater hits the bowl, stop

the stand mixer. See “Beater to Bowl

Clearance“ section.

If your stand mixer should

malfunction or fail to operate, please

check the following:

– Is the stand mixer plugged in?

– Is the fuse in the circuit to the stand

mixer in working order? If you have a

circuit breaker box, be sure the circuit is

closed.

– Turn the stand mixer off for

10-15 seconds, then turn it back on. If

the mixer still does not start, allow it to

cool for 30 minutes before turning it

back on.

If the problem is not due to one of the

above items, see the KitchenAid

stand

mixer Warranty section. Do not return

the stand mixer to the retailer – retailers

do not provide service.

U.S.A./Puerto Rico: 1-800-541-6390

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.

WARNING

Optional Stand Mixer Accessories

Mounting Accessory

1. Turn mixer off and unplug.

2. Loosen Accessory Knob by turning it

counterclockwise.

3. Remove Accessory Hub Cover.

4. Insert Accessory shaft housing into

Accessory hub, making certain that

Accessory power shaft fits into

square Accessory hub socket. It may

be necessary to rotate Accessory

back and forth. When Accessory is

in proper position, the pin on the

Accessory will fit into the notch on the

hub rim.

5. Tighten Accessory knob by turning

clockwise until Accessory is completely

secured to mixer.

6. Plug mixer in proper electrical outlet

(see “Electrical Requirements“ section).

Removing Accessory

1. Turn mixer off and unplug.

2. Loosen Accessory Knob by turning it

counterclockwise. Rotate Accessory

slightly back and forth while pulling

out.

3. Replace Accessory Hub Cover.

Tighten Accessory Knob by turning it

clockwise.

General Information

KitchenAid

Accessories are designed to assure long life. The Accessory power shaft

and hub socket are of a square design, to eliminate any possibility of slipping during

the transmission of power to the Accessory. The hub and shaft housing are tapered to

assure a snug fit, even after prolonged use and wear. KitchenAid

Accessories require no

extra power unit to operate them; the power unit is built in.

Accessory Hub

Accessory

Hub Socket

Accessory

Knob

Notch

Accessory Shaft Housing

‡

Accessory Power

Shaft

‡

Not part of mixer.

(Accessories not Approved for KSMC50)

Accessories - Sold Separately

For More Information Call 1-800-541-6390

Multifunction Accessory Pack

Model FPPA

KitchenAid has packaged its three most popular

Accessories in one carton. It includes a Rotor Slicer/

Shredder (RVSA), Food Grinder (FGA), and Fruit/

Vegetable Strainer Parts (FVSP).

Food Grinder

Model FGA

Grinds meat, firm fruits and vegetables, and dry bread.

Fruit/Vegetable Strainer

Model FVSFGA

Makes preparing jams, purées, sauces and baby foods

quick and easy.

KitchenAid

St. Joseph, Mi

hig

USA

Off Stir 2 4 6

8 10

Solid State Speed Contr

KitchenAid

St. Joseph

chi

an USA

Off Stir 2 4 6

8 10

Solid State Speed Contr

KitchenAid

St. Joseph, Michigan USA

Off Stir 2 4 6 8 10

Solid State Speed Control

henAid

, Michigan USA

Off Stir 2 4 6

8 10

Solid State Speed Control

Food Tray

Model FT

Holds large quantities of food for quicker and easier

juicing, puréeing and grinding. For use with FGA.

Sausage Stuffer

Model SSA

/8" and

/8" stuffing tubes make Bratwurst, Kielbasa,

Italian or Polish Sausage and breakfast links. For use

with FGA.

KitchenAid

St. Joseph, Michigan USA

Off Stir 2 4 6 8

lid

Off Stir 2 4 6 8 10

lid

Continued on next page.

Grain Mill

Model GMA

Grinds low-moisture grains from very fine to extra

coarse textures.

ff Stir 2 4 6 8 10

olid State Speed Control

Can Opener

Model CO

Opens cans quickly, leaves edges smooth and snag-free.

KitchenAid

St. Joseph, Michigan USA

Off Stir 2 4 6 8 10

Solid State Speed Control

itch

t. Jose

, M

chig

Off Stir 2 4 6 8 10

id S

ate Sp

tro

Pasta Roller Set

Model KPRA

The 3-piece, all metal set contains a Pasta Sheet Roller,

Fettuccine Cutter and Spaghetti Cutter. Includes

wooden cleaning brush.

St.

seph, M

higan U

Solid State Speed Control

Rotor Slicer/Shredder

Model RVSA

Includes 4 cones: thin and thick slicer, fine and

coarse shredder.

tir 2 4

ate Speed Control

Citrus Juicer

Model JE

Juices citrus fruits quickly and thoroughly,

strains out pulp.

Accessories - Sold Separately

For More Information Call 1-800-541-6390

Heavy Duty

of removing parts

Solid State Speed Control

KitchenAid

St.

Joseph, Michigan USA

f Stir 2 4 6 8 10

Pasta 

Sauces

Water Jacket

Model K5AWJ

Fill with ice, cold or hot water to keep cold mixtures

cold, hot ones hot.

Pouring Shield

Model KN1PS

Minimizes splash-out when adding ingredients.

Mixer Covers

Model K45CR

(For 4

/2 qt mixers)

Model K5CR

(For 5 qt mixers)

To avoid damage to mixers when not in use. Made of

cotton and polyester, they are machine washable.

Bowl Covers

2 pack, non-sealing bowl covers are dishwasher-safe

(top rack).

Accessories - Sold Separately

For More Information Call 1-800-541-6390

Crabmeat Dip

1 package (8 oz) light

cream cheese

1 cup reduced-fat

cottage cheese

/4 cup reduced-calorie

mayonnaise

1 can (6

/2 oz)

crabmeat, flaked

1 tablespoon lemon

juice

3 tablespoons chopped

green onions

/2 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 protein, 1 g carb, 3 g fat,

12 mg chol, 180 mg sodium.

4 ounces light cream

cheese

/2 cup marshmallow

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 protein, 11 g carb,

2 g fat, 3 mg chol, 58 mg sodium.

Creamy Pineapple Fruit Dip

APPETIZERS, ENTREES, AND VEGETABLES

1 cup shredded sharp

Cheddar cheese

1 cup shredded Swiss

cheese

1 package (8 oz) light

cream cheese

2 tablespoons chopped

fresh chives

2 teaspoons

Worcestershire sauce

/4 teaspoon paprika

/2 teaspoon garlic

powder

/4 cup finely chopped

pecans

Nutty Cheese Ball

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 protein, 1 g carb, 5 g fat,

13 mg chol, 109 mg sodium.

1 package (8 oz) light

cream cheese

/2 cup shredded hot

pepper Monterey

Jack cheese

/4 cup bean or black

bean dip

/2 cup thick and chunky

salsa

/2 cup chopped green

onions

/4 cup sliced pitted ripe

olives

Place cream cheese in mixer bowl. Attach bowl and Flat

Beater to mixer. Turn to Speed 2 and mix about

30 seconds. Stop and scrape bowl. Add Monterey Jack

cheese. Turn to Speed 2 and mix about 30 seconds.

Spread cheese mixture on 10" serving plate to within 1"

or 2" of edge. Spread bean dip over cheese. Spread salsa

over bean dip. Top with onions and olives. Refrigerate

until ready to serve. Serve with tortilla chips, if desired.

Yield: 12 servings (

/4 cup per serving).

Per serving: About 70 cal, 4 g protein, 3 g carb,

5 g fat, 12 mg chol, 265 mg sodium.

Layered Mexican Dip

1 baguette loaf, cut

into

/2" slices

2 teaspoons butter or

margarine

/2 cup finely chopped

onion

1 clove garlic, minced

1 package (9 oz)

frozen chopped

spinach, thawed and

squeezed dry

1 package (8 oz) light

cream cheese

/4 cup roasted red

peppers

/2 cup shredded

Cheddar cheese

Place baguette slices on baking sheet. Bake at

375°F for 4 to 6 minutes, or until toasted. Set aside.

Melt butter in 10" skillet over medium heat. Add onion

and garlic. Cook and stir 2 to 3 minutes, or until

softened. Add spinach. Cook and stir 30 to 60 seconds,

or until warm. Cool slightly.

Place cream cheese in mixer bowl. Attach bowl and Flat

Beater to mixer. Turn to Speed 2, mix about 30 seconds.

Add spinach mixture. Continuing on Speed 2, mix about

30 seconds. Add red peppers. Continuing on Speed 2,

mix about 30 seconds. Spread spinach mixture on toasted

baguette slices. Top each slice with about 1 teaspoon

Cheddar cheese. Bake at 375°F for 5 to 8 minutes, or

until thoroughly heated and cheese is melted.

Serve warm.

Yield: 12 servings (2 crostini per serving).

Per serving: About 141 cal, 6 g protein, 16 g carb,

6 g fat, 12 mg chol, 324 mg sodium.

Spinach and Cheese Crostini

Meatballs with Salsa

/4 cup fat-free egg

substitute or 1 egg

/3 cup fresh bread

crumbs

/2 teaspoon chili

powder

/4 teaspoon garlic

powder

/8 teaspoon cayenne

pepper

1 lb ground turkey

/2 cup thick and chunky

salsa

/2 cup chili sauce

/2 cup water

Place egg substitute, bread crumbs, chili powder, garlic

powder, pepper, and ground turkey in mixer bowl. Attach

bowl and Flat Beater to mixer. Turn to Stir Speed and mix

about 30 seconds.

Form turkey mixture into 1" balls. Spray 12" skillet with

no-stick cooking spray. Cook meatballs over

medium-high heat until well browned; drain.

Mix salsa, chili sauce, and water in small bowl. Add to

meatballs and stir. Reduce heat to low. Cook, covered,

about 10 minutes, or until meatballs are thoroughly

cooked, stirring frequently. Serve warm.

Yield: 12 servings (3 meatballs per serving).

Per serving: About 84 cal, 8 g protein, 5 g carb, 3 g fat,

30 mg chol, 280 mg sodium.

Mushroom-Onion Tartlets

Pastry Crusts

4 oz light cream

cheese

3 tablespoons butter

or margarine, divided

/4 cup plus 1 teaspoon

all-purpose flour

8 oz fresh mushrooms,

coarsely chopped

/2 cup chopped green

onions

Filling

1 egg

/4 teaspoon dried

thyme leaves

/2 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

/4 cup flour.

Turn to Speed 2 and mix about 1 minute, or until well

blended. Form mixture into a ball. Wrap in waxed paper

and chill 1 hour. Clean mixer bowl and beater.

To make Filling, melt remaining 1 tablespoon butter

in 10" skillet over medium heat. Add mushrooms and

onions. Cook and stir until tender. Remove from heat.

Cool slightly.

Divide chilled dough into 24 pieces. Press each piece into

miniature muffin cup (greased, if desired).

For Filling, place egg, remaining 1 teaspoon flour, and

thyme in mixer bowl. Attach bowl and Flat Beater to

mixer. Turn to Speed 6 and beat about 30 seconds. Stir in

cheese and cooled mushroom mixture. Spoon into

pastry-lined muffin cups. Bake at 375°F for 15 to

20 minutes, or until egg mixture is puffed and golden

brown. Serve warm.

Yield: 12 servings (2 tartlets per serving).

Per serving: About 98 cal, 4 g protein, 8 g carb,

6 g fat, 33 mg chol, 83 mg sodium.

2 medium sweet

potatoes, cooked

and peeled

/2 cup low-fat milk

/3 cup sugar

2 eggs

2 tablespoons butter

or margarine

/2 teaspoon nutmeg

/2 teaspoon cinnamon

Crunchy Praline Topping

2 tablespoons butter

or margarine, melted

/4 cup corn flakes

/4 cup chopped

walnuts or pecans

/4 cup firmly packed

brown sugar

Place potatoes in mixer bowl. Attach bowl and Flat Beater

to mixer. Turn to Speed 2 and mix about 30 seconds.

Add milk, sugar, eggs, 2 tablespoons butter, nutmeg, and

cinnamon. Turn to Speed 4 and beat about 1 minute.

Spread mixture in greased 9" pie plate. Bake at 400°F for

20 minutes, or until set. Clean bowl and beater.

Place all Topping ingredients in mixer bowl. Attach bowl

and Flat Beater to mixer. Turn to Stir Speed and mix about

15 seconds. Spread on hot puff. Bake 10 minutes longer.

Yield: 6 servings (

/2 cup per serving).

Per serving: About 268 cal, 6 g protein, 35 g carb,

12 g fat, 2 mg chol, 176 mg sodium.

Sweet Potato Puff

Stuffed New Potatoes

8 small new red

potatoes, boiled in

skins

/4 cup reduced-fat sour

cream

1 tablespoon

margarine or butter,

melted

/4 teaspoon garlic salt

/4 teaspoon dried

thyme leaves

/4 cup finely chopped

green onions

/4 cup finely shredded

Cheddar cheese

Paprika, if desired

Cut potatoes in half. Scoop out insides of potatoes,

leaving

/8" shells. Place insides of potatoes in mixer bowl.

Attach bowl and Flat Beater to mixer. Turn to Speed 2 and

mix about 1 minute. Add sour cream, margarine, garlic

salt, and thyme. Turn to Speed 2 and mix about

30 seconds. Stop and scrape bowl. Turn to Speed 2 and

mix about 30 seconds. Turn to Stir Speed and add onions,

mixing just until blended.

Spoon or pipe potato mixture into potato shells. Place

filled shells in shallow baking dish. Bake at 375°F for

20 to 25 minutes, or until thoroughly heated. Sprinkle

with cheese and paprika, if desired. Bake 5 minutes

longer, or until cheese is melted. Serve warm.

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

Per serving: About 58 cal, 2 g protein, 6 g carb, 3 g fat,

5 mg chol, 108 mg sodium.

Mashed Potatoes

5 large potatoes (about

/2 lbs), peeled,

quartered, and

boiled

/2 cup low-fat milk,

heated

2 tablespoons butter

or margarine

1 teaspoon salt

/8 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 (

/4 cup per serving).

Per serving: About 111 cal, 2 g protein, 19 g carb,

3 g fat, 8 mg chol, 296 mg sodium.

VARIATIONS

Garlic Mashed Potatoes

Substitute 1 teaspoon garlic salt for salt.

Per serving: About 176 cal, 3 g protein, 32 g carb,

4 g fat, 2 mg chol, 403 mg sodium.

Parmesan Mashed Potatoes

Increase milk to

/4 cup. Add

/3 cup grated Parmesan

cheese with milk.

Per serving: About 205 cal, 6 g protein, 32 g carb,

6 g fat, 7 mg chol, 524 mg sodium.

Sour Cream-Chive Mashed Potatoes

Substitute

/4 cup reduced-fat sour cream for

/4 cup milk.

Add 2 tablespoons chopped fresh chives.

Per serving: About 178 cal, 4 g protein, 32 g carb,

4 g fat, 2 mg chol, 417 mg sodium.

*Wire Whip sold separately for model K4SS.

Black Bean Frittata

2 cups fat-free egg

substitute or 8 eggs

/4 cup low-fat milk

1 tablespoon oil

/2 medium red bell

pepper, chopped

4 green onions, sliced

1 can (16 oz) black

beans, rinsed and

drained

1 cup shredded

Monterey Jack

cheese

Place egg substitute and milk in mixer bowl. Attach bowl

and Wire Whip* to mixer. Turn to Speed 2 and mix about

30 seconds. Set aside.

Heat oil in large skillet over medium heat until oil sizzles.

Add bell pepper and onions. Cook about 1 minute, or

until slightly tender. Stir in beans. Cook about 1 minute,

or until thoroughly heated.

Reduce heat to medium-low. Pour egg mixture over

vegetables. Cook about 6 minutes, or until almost set. As

bottom of egg mixture sets, gently lift edges with spatula

and let uncooked egg run to the bottom of the pan.

Cook, covered, about 2 minutes, or until top is set but

still shiny. Sprinkle with cheese. Cook, covered, about

1 minute, or until cheese melts.

Yield: 6 servings.

Per serving: About 208 cal, 18 g protein, 15 g carb,

8 g fat, 18 mg chol, 463 mg sodium.

Tip: For browned top on frittata, place under broiler

about 1 minute, or until cheese is browned and bubbly.

Herbed Whipped Squash

1 large butternut

squash, baked (about

3 cups cooked)

/4 cup butter or

margarine, melted

/2 teaspoon dried

tarragon leaves

/8 teaspoon salt

/8 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 (

/2 cup per serving).

Per serving: About 107 cal, 1 g protein, 11 g carb,

7 g fat, 0 mg chol, 137 mg sodium.

*Wire Whip sold separately for model K4SS.

Baked Pastry Shell

(see “KitchenAid Pie

Pastry“)

1 tablespoon oil

1 small onion, chopped

1 medium green bell

pepper, chopped

8 oz sliced fresh

mushrooms

6 eggs

/3 cup low-fat milk

1 tablespoon chopped

fresh parsley

1 teaspoon salt

5 drops hot pepper

sauce

1 cup (4 oz) reduced-

fat shredded Swiss

cheese

Follow procedure for Baked Pastry Shell. Cool

10 minutes.

Meanwhile, heat oil in large nonstick 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.

Garden Quiche

/2 cup fat-free egg

substitute or 2 eggs

1 container (15 oz)

no-fat ricotta cheese

2 cups shredded part-

skim mozzarella

cheese

/4 cup grated Parmesan

cheese

2 teaspoons dried

parsley leaves

2 teaspoons no-salt

herb and garlic

seasoning

24 jumbo pasta shells,

cooked and drained

2 cups prepared

Marinara Sauce

Place egg substitute, ricotta cheese, mozzarella cheese,

Parmesan cheese, parsley, and seasoning in mixer bowl.

Attach bowl and Flat Beater to mixer. Turn to Speed 2 and

mix about 30 seconds, or until combined.

Fill each shell with 2 to 3 tablespoons cheese mixture.

Place filled shells in 13 x 9 x 2" baking pan. Pour Marinara

Sauce over shells. Cover pan with foil. Bake at 350°F for

30 to 35 minutes, or until bubbly.

Yield: 4 to 6 servings.

Per serving: About 527 cal, 46 g pro, 56 g carb, 15 g fat,

57 mg chol, 865 mg sod.

Cheese-Stuffed Shells

*Wire Whip sold separately for model K4SS.

/4 cups all-purpose

flour

/3 cups sugar

3 teaspoons baking

powder

/2 teaspoon salt

/2 cup shortening

1 cup low-fat milk

1 teaspoon vanilla

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 9" 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 protein, 42 g carb,

10 g fat, 37 mg chol, 175 mg sodium.

Quick Yellow Cake

2 cups all-purpose

flour

/2 cups sugar

3 teaspoons baking

powder

/2 teaspoon salt

/2 cup shortening

1 cup low-fat milk

1 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" 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 protein, 42 g carb,

9 g fat, 2 mg chol, 183 mg sodium.

Easy White Cake

CAKES AND FROSTINGS

Topping

1 cup firmly packed

brown sugar

/2 cup butter or

margarine

/4 cup whipping cream

1 cup chopped

walnuts

Cake

/2 cups sugar

/2 cup butter or

margarine, softened

1 cup (2 medium)

mashed ripe banana

1 teaspoon vanilla

3 eggs

/2 cups all-purpose

flour

/4 teaspoons baking

powder

1 teaspoon baking

soda

/2 teaspoon salt

/4 cup buttermilk

Filling

/2 cup sugar

3 tablespoons all-

purpose flour

/4 teaspoon salt

1 cup low-fat milk

1 egg, beaten

1 teaspoon vanilla

1 tablespoons butter

or margarine

2 medium bananas,

thinly sliced

/2 cup whipping cream,

whipped

To make Topping:

Place brown sugar, butter, and cream in small saucepan.

Heat over low heat just until butter melts, stirring

constantly. Pour over bottoms of three 8" or 9" round

baking pans. Sprinkle with walnuts.

To make Cake:

Place sugar and butter in mixer bowl. Attach bowl and

Flat Beater to mixer. Turn to Speed 2 and mix about

30 seconds. Stop and scrape bowl. Add banana and

vanilla. Continuing on Speed 2, mix about 30 seconds.

Continuing on Speed 2, add eggs, one at a time, mixing

about 15 seconds after each addition. Stop and scrape

bowl.

Combine flour, baking powder, baking soda, and salt in

small bowl. Add half of flour mixture to sugar mixture in

mixer bowl. Turn to Speed 2 and mix about 30 seconds.

Add buttermilk and remaining flour mixture. Gradually

turn to Speed 6 and beat about 30 seconds. Spread

batter evenly over nut mixture in pans. Bake at 350°F for

25 to 30 minutes, or until toothpick inserted in center

comes out clean. Cool in pans about 3 minutes. Remove

from pans and cool completely on wire racks.

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

/4 cup hot mixture into

beaten egg in separate bowl. Pour egg mixture into

saucepan. Cook until mixture is bubbly, stirring constantly.

Remove from heat. Stir in vanilla and butter. Cool slightly.

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 protein, 65 g carb,

19 g fat, 58 mg chol, 384 mg sodium.

Caramel Walnut Banana Torte

/4 cups all-purpose

flour

/2 cups sugar, divided

/2 cups egg whites

(about 12 to 15 egg

whites)

/2 teaspoons cream of

tartar

/4 teaspoon salt

/2 teaspoons vanilla or

/2 teaspoon almond

extract

Mix flour and

/2 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 2

/2 minutes, or until whites are almost stiff but

not dry. Turn to Speed 2. Gradually add remaining 1 cup

sugar and mix about 1 minute. Stop and scrape bowl.

Remove bowl from mixer. Spoon flour-sugar mixture,

one-fourth at a time, over egg whites. Fold in gently with

spatula, just until blended.

Pour batter into ungreased 10" tube pan. With knife,

gently cut through batter to remove large air bubbles.

Bake at 375°F for 35 minutes, or until crust is golden

brown 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 protein, 27 g carb,

0 g fat, 0 mg chol, 79 mg sodium.

Angel Food Cake

*Wire Whip sold separately for model K4SS.

Double Chocolate Pound Cake

3 cups all-purpose

flour

2 cups sugar

/2 cup unsweetened

Dutch-processed

cocoa powder

3 teaspoons baking

powder

/2 teaspoon salt

1 cup butter, softened

/4 cups low-fat milk

1 teaspoon vanilla

5 eggs

Chocolate Glaze

2 squares (1 oz each)

unsweetened

chocolate

3 tablespoons

margarine or butter

1 cup powdered sugar

/4 teaspoon vanilla

2 tablespoons hot

water

Combine dry ingredients in mixer bowl. Add butter, milk,

and vanilla. Attach bowl and Flat Beater to mixer. Turn

to Stir Speed and mix about 1 minute. Stop and scrape

bowl. Turn to Speed 6 and beat about 2 minutes. Stop

and scrape bowl.

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

about 15 seconds after each addition. Turn to Speed 4

and beat about 30 seconds.

Pour batter into greased and floured 10" tube pan.

Bake at 325°F for 1 hour 20 minutes, or until toothpick

inserted in center comes out clean. Cool completely

on wire rack. Remove cake from pan and drizzle with

Chocolate Glaze.

Melt chocolate and margarine in small saucepan over

low heat. Remove from heat. Stir in powdered sugar and

vanilla. Stir in water, 1 teaspoon at a time, until glaze is

of desired consistency.

Yield: 16 servings.

Per serving: About 390 cal, 6 g protein, 55 g carb,

18 g fat, 99 mg chol, 289 mg sodium.

3 cups all-purpose

flour

2 cups sugar

3 teaspoons baking

powder

/2 teaspoon salt

2 cups butter, softened

/2 cup low-fat milk

1 teaspoon vanilla

1 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 10" tube pan.

Bake at 350°F for 1 hour 15 minutes, or until toothpick

inserted in center comes out clean. Cool completely on

wire rack. Remove cake from pan.

Yield: 16 servings.

Per serving: About 419 cal, 5 g protein, 44 g carb,

25 g fat, 143 mg chol, 378 mg sodium.

Old-Fashioned Pound Cake

Sunshine Chiffon Cake

2 cups all-purpose

flour

/2 cups sugar

1 tablespoon baking

powder

/2 teaspoon salt

/4 cup cold water

/2 cup oil

7 egg yolks, beaten

1 teaspoon vanilla

2 teaspoons grated

lemon rind

7 egg whites

/2 teaspoon cream of

tartar

Combine flour, sugar, baking powder, and salt in mixer

bowl. Add water, oil, egg yolks, vanilla, and lemon rind.

Attach bowl and Wire Whip* to mixer. Turn to Speed

4 and beat about 1 minute. Stop and scrape bowl.

Continuing on Speed 4, beat about 15 seconds.

Pour mixture into another bowl. Clean mixer bowl

and Wire Whip*.

Place egg whites and cream of tartar in mixer bowl.

Attach bowl and Wire Whip* to mixer. Turn to Speed 8

and whip 2 to 2

/2 minutes, or until whites are stiff but

not dry.

Remove bowl from mixer. Gradually add flour mixture to

egg whites. Fold in gently with spatula, just until blended.

Pour batter into ungreased 10" tube pan. Bake at 325°F

for 60 to 75 minutes, or until top springs back when

lightly touched. Immediately invert cake onto funnel or

soft drink bottle. Cool completely. Remove from pan.

Drizzle with Lemon Glaze.

Lemon Glaze

1 cup powdered sugar

1 tablespoon butter or

margarine, softened

2-3 tablespoons lemon

juice

Combine powdered sugar and butter in small bowl. Stir

in lemon juice, 1 tablespoon at a time, until glaze is of

desired consistency.

Yield: 16 servings.

Per serving: About 256 cal, 4 g protein, 38 g carb,

10 g fat, 93 mg chol, 152 mg sodium.

Chocolate Cake

2 cups all-purpose

flour

/3 cups sugar

1 teaspoon baking

powder

/2 teaspoon baking

soda

/2 teaspoon salt

/2 cup shortening

1 cup low-fat milk

1 teaspoon vanilla

2 eggs

2 squares (1 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 9" 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 protein, 41 g carb,

12 g fat, 37 mg chol, 185 mg sodium.

*Wire Whip sold separately for model K4SS.

Chocolate Almond Brownie Cake

Cake

7 squares (1 oz each)

semisweet chocolate

/2 cup butter or

margarine

3 eggs, separated

/2 cup sugar

/2 teaspoon almond

extract

2 tablespoons all-

purpose flour

Glaze

1 square (1 oz) semi-

sweet chocolate

1 teaspoon shortening

Topping

/2 cup whipping cream

1 tablespoon

powdered sugar

/4 teaspoon almond

extract

2 tablespoons sliced

almonds

To make Cake:

Melt chocolate and butter in medium saucepan over low

heat, stirring constantly. Remove from heat; cool slightly.

Place egg whites in mixer bowl. Attach bowl and Wire

Whip* to mixer. Turn to Speed 8 and whip 1 to

2 minutes, or until stiff peaks form. Place egg whites in

another bowl. Clean mixer bowl and Wire Whip*.

Place chocolate mixture, sugar, and almond extract in

mixer bowl. Attach bowl and Flat Beater to mixer. Turn to

Speed 4 and beat about 1 minute. Stop and scrape bowl.

Continuing on Speed 4, add egg yolks, one at a time,

beating about 30 seconds after each addition. Continuing

on Speed 4, add flour and beat about 15 seconds. Gently

fold in egg whites with spatula.

Spoon batter into 8" springform pan that has been

greased and floured on the bottom only. Bake at

375°F for 20 to 25 minutes, or until set in center. Cool

completely on wire rack before glazing. Clean mixer bowl.

To make Glaze:

Melt chocolate and shortening in small saucepan over low

heat, stirring to blend. Drizzle over cake.

To make Topping:

Place cream, powdered sugar, and almond extract in

mixer bowl. Attach Wire Whip* and bowl to mixer. Turn

to Speed 10 and whip 30 to 60 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 protein, 17 g carb,

13 g fat, 58 mg chol, 74 mg sodium.

*Wire Whip sold separately for model K4SS.

Applesauce Cake

Combine dry ingredients in mixer bowl. Add applesauce,

margarine, 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.

Turn to Stir Speed and add apple and walnuts, mixing just

until blended.

Pour batter into greased and floured 13 x 9 x 2" 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 protein, 51 g carb,

11 g fat, 36 mg chol, 315 mg sodium.

/2 cups all-purpose

flour

1 cup whole-wheat

flour

/2 cups sugar

1 teaspoon baking

powder

1 teaspoon baking

soda

/2 teapoon salt

/2 teaspoons cinnamon

/2 teaspoon nutmeg

/2 cups applesauce

/2 cup margarine or

butter, melted

2 eggs

1 cup chopped, peeled

apple

/2 cup chopped

walnuts

Caramel Creme

Frosting, if desired

Spice Cake

/4 cups all-purpose

flour

1 cup firmly packed

brown sugar

/2 cup sugar

1 teaspoon baking

soda

/2 teaspoon salt

1 teaspoon cinnamon

/2 teaspoon cloves

/2 teaspoon nutmeg

1 cup buttermilk

/2 cup shortening

1 teaspoon vanilla

3 eggs

/2 cup raisins

Orange Cream

Cheese Frosting, if

desired (see “Orange

Cream Cheese

Frosting” recipe)

Combine dry ingredients in mixer bowl. Add buttermilk,

shortening, vanilla, 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. Turn to Stir Speed and add raisins, mixing just

until blended.

Pour batter into greased and floured 13 x 9 x 2" 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 Orange Cream Cheese

Frosting, if desired.

Yield: 12 to 16 servings.

Per serving: About 310 cal, 5 g protein, 50 g carb,

10 g fat, 54 mg chol, 240 mg sodium.

Buttercream Frosting

/3 cup butter, softened

/4 cup cream or

evaporated milk

1 teaspoon vanilla

/4 teaspoon 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, milk,

vanilla, salt, and 1 cup powdered sugar. Turn to Stir

Speed and mix about 30 seconds. Stop and scrape bowl.

Turn to Speed 2 and mix about 1

/2 minutes, or until well

blended. Stop and scrape bowl.

Turn to Stir Speed. Gradually add remaining 3 cups

powdered sugar and mix until blended. Stop and scrape

bowl, if necessary. Add milk, 1 teaspoon at a time, if

necessary. Turn to Speed 4 and beat about 1 minute, or

until smooth.

Yield: 12 to 16 servings (frosting for 2-layer or

13 x 9 x 2" cake).

Per serving: About 208 cal, 0 g protein, 40 g carb,

6 g fat, 16 mg chol, 99 mg sodium.

Chocolate Frosting

1 cup butter, softened

2 tablespoons light

corn syrup

4 cups powdered

sugar

2 squares (1 oz each)

unsweetened

chocolate, melted

Place butter in mixer bowl. Attach bowl and Flat Beater to

mixer. Turn to Speed 4 and beat about 1

/2 minutes,

or until creamy. Stop and scrape bowl. Add corn syrup.

Turn to Speed 2 and mix well. Stop and scrape bowl.

Turn to Stir Speed. Gradually add powdered sugar, mixing

until blended. Turn to Speed 4 and beat about 1 minute.

Stop and scrape bowl. Turn to Speed 2. Slowly add

melted chocolate and mix about 1

/2 minutes. Stop and

scrape bowl. Turn to Speed 4 and beat about 1 minute.

Yield: 12 to 16 servings (frosting for 2-layer or

13 x 9 x 2" cake).

Per serving: About 325 cal, 1 g protein, 44 g carb,

18 g fat, 41 mg chol, 160 mg sodium.

Caramel Creme Frosting

/2 cup margarine or

butter

1 cup firmly packed

brown sugar

/4 cup low-fat milk

1 cup miniature

marshmallows

2 cups powdered

sugar

/2 teaspoon vanilla

Melt margarine in medium saucepan. Add brown sugar and

milk; mix. 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 2-layer or

13 x 9 x 2" cake).

Per serving: About 228 cal, 0 g protein, 41 g carb,

7 g fat, 0 mg chol, 98 mg sodium.

Fluffy KitchenAid Frosting

/2 cups sugar

/2 teaspoon cream of

tartar

/2 teaspoon salt

/2 cup water

/2 tablespoons light

corn syrup

2 egg whites

/2 teaspoons vanilla

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 1

/2 minutes.

Add vanilla and whip about 5 minutes longer, or until

frosting loses its gloss and stands in stiff peaks. Frost

cake immediately.

Yield: 12 to 16 servings (frosting for 2-layer or

13 x 9 x 2" cake).

Per serving: About 109 cal, 1 g protein, 27 g carb,

0 g fat, 0 mg chol, 101 mg sodium.

Orange Cream Cheese Frosting

4 cups powdered

sugar

1 package (8 oz) light

cream cheese

1 teaspoon orange

juice

/2 teaspoon grated

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

13 x 9 x 2" cake).

Per serving: About 196 cal, 2 g protein, 41 g carb,

3 g fat, 7 mg chol, 107 mg sodium.

*Wire Whip sold separately for model K4SS.

Chocolate Fudge

Butter

2 cups sugar

/8 teaspoon salt

/4 cup evaporated milk

1 teaspoon light corn

syrup

2 squares (1 oz each)

unsweetened

chocolate

2 tablespoons butter

or margarine

1 teaspoon vanilla

2 cup chopped

walnuts or pecans

Butter sides of heavy 2 qt saucepan. Combine sugar, salt,

evaporated milk, corn syrup, and chocolate in pan. Cook

and stir over medium heat until chocolate melts and

sugar dissolves. Cook to soft ball stage (236°F) without

stirring. Remove immediately from heat. Add butter

without stirring. Cool to lukewarm (110°F). Stir in vanilla.

Pour mixture into mixer bowl. Attach bowl and Flat Beater

to mixer. Turn to Speed 2 and mix about 8 minutes, or

until fudge stiffens and loses its gloss. Quickly turn to

Stir Speed and add walnuts, mixing just until blended.

Spread in buttered 9 x 9 x 2" baking pan. Cool at room

temperature. Cut into 1" squares when firm.

Yield: 64 servings (1 square per serving).

Per serving: About 59 cal, 1 g protein, 7 g carb, 3 g fat,

1 mg chol, 12 mg sodium.

Creamy No-Cook Mints

3 ounces light cream

cheese

/4 teaspoon mint

flavoring

2 drops green food

color or color of

choice

/4-4

/2 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

/2 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

/4" 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" thick patties.

If desired, press back of fork lightly on patties to form

ridges.

Store mints, tightly covered, in refrigerator. Mints also

freeze well.

Yield: 42 servings (2 candies per serving).

Per serving: About 54 cal, 0 g protein, 13 g carb,

0 g fat, 1 mg chol, 12 mg sodium.

COOKIES, BARS, AND CANDIES

Divinity

3 cups sugar

/4 cup light corn syrup

/2 cup water

2 egg whites

1 teaspoon almond

extract

1 cup chopped

walnuts or pecans

Place sugar, corn syrup, and water in heavy saucepan.

Cook and stir over medium heat to hard ball stage

(248°F). Remove from heat and let stand until

temperature drops to 220°F, without stirring.

Place egg whites in mixer bowl. Attach bowl and

Wire Whip* to mixer. Turn to Speed 8 and whip about

1 minute, or until soft peaks form. Gradually add syrup

in a fine stream and whip about 2

/2 minutes longer.

Turn to Speed 4. Add almond extract and whip 20 to

25 minutes, or until mixture starts to become dry. Turn to

Stir Speed and add walnuts, mixing just until blended.

Drop mixture from measuring tablespoon onto waxed

paper or greased baking sheet to form patties.

Yield: 20 servings (2 pieces per serving).

Per serving: About 192 cal, 2 g protein, 40 g carb,

4 g fat, 0 mg chol, 15 mg sodium.

Chocolate Chip Cookies

1 cup granulated sugar

1 cup brown sugar

1 cup butter or

margarine, softened

2 eggs

/2 teaspoons vanilla

1 teaspoon baking

soda

1 teaspoon salt

3 cups all-purpose

flour

12 oz semisweet

chocolate chips

Place sugars, butter, eggs, and vanilla in mixer bowl.

Attach bowl and Flat Beater to mixer. Turn to Speed 2

and mix about 30 seconds. Stop and scrape bowl.

Turn to Speed 4 and beat about 30 seconds. Stop and

scrape bowl.

Turn to Stir Speed. Gradually add baking soda, salt, and

flour to sugar mixture and mix about 2 minutes. Turn

to Speed 2 and mix about 30 seconds. Stop mixer and

scrape bowl. Add chocolate chips. Turn to Stir Speed and

mix about 15 seconds.

Drop by rounded teaspoonfuls onto greased baking

sheets, about 2" apart. Bake at 375°F for 10 to

12 minutes. Remove from baking sheets immediately and

cool on wire racks.

Yield: 54 servings (1 cookie per serving).

Per serving: About 117 cal, 1 g protein, 17 g carb,

5 g fat, 8 mg chol, 106 mg sodium.

VARIATIONS

2 cups raisins, coconut, or chopped walnuts may be

substituted for chocolate chips.

*Wire Whip sold separately for model K4SS.

Macadamia Chocolate Chunk Cookies

1 cup firmly packed

brown sugar

/4 cup sugar

1 cup margarine or

butter, softened

2 teaspoons vanilla

2 eggs

/4 cups all-purpose

flour, divided

/2 cup unsweetened

cocoa powder

1 teaspoon baking

soda

/2 teaspoon salt

1 package (8 oz)

semi-sweet baking

chocolate, cut into

small chunks

1 jar (3

/2 oz)

macadamia nuts,

coarsely chopped

Place brown sugar, sugar, margarine, vanilla, and eggs

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 1 minute.

Stop and scrape bowl.

Add 1 cup flour, cocoa powder, baking soda, and salt.

Turn to Stir Speed and mix about 30 seconds. Gradually

add remaining 1

/4 cups flour and mix about 30 seconds

longer. Turn to Speed 2 and mix about 30 seconds.

Turn to Stir Speed and add chocolate chunks and nuts,

mixing just until blended.

Drop by rounded teaspoonfuls onto greased baking

sheets, about 2" apart. Bake at 325°F for 12 to

13 minutes, or until edges are set. DO NOT OVERBAKE.

Cool on baking sheets about 1 minute. Remove to wire

racks and cool completely.

Yield: 48 servings (1 cookie per serving).

Per serving: About 125 cal, 2 g protein, 16 g carb,

7 g fat, 9 mg chol, 107 mg sodium.

Sugar Cookies

1 cup margarine or

butter, softened

1 teaspoon vanilla

/4 cup sugar

2 eggs, beaten

1 teaspoon cream of

tartar

/2 teaspoon baking

soda

/4 teaspoon nutmeg

/4 teaspoon salt

2 cups all-purpose

flour

Sugar

Place margarine and vanilla in mixer bowl. Attach bowl

and Flat Beater to mixer. Turn to Speed 6 and beat about

2 minutes, or until mixture is smooth. Gradually add

/4 cup sugar and beat about 1

/2 minutes longer. Add

eggs and beat about 30 seconds. Stop and scrape bowl.

Turn to Stir Speed. Gradually add cream of tartar, baking

soda, nutmeg, salt, and flour to sugar mixture. Mix about

1 minute, or until well blended.

Drop by rounded teaspoonfuls onto greased baking

sheets, about 3" apart. Bake at 400°F for 6 to

8 minutes. Sprinkle with sugar while still hot. Remove

from baking sheets immediately and cool on wire racks.

Yield: 48 servings (1 cookie per serving).

Per serving: About 69 cal, 1 g protein, 8 g carb, 4 g fat,

9 mg chol, 70 mg sodium.

Peanut Butter Cookies

/2 cup peanut butter

/2 cup butter or

margarine, softened

/2 cup granulated sugar

/2 cup brown sugar

1 egg

/2 teaspoon vanilla

/2 teaspoon baking

soda

/4 teaspoon salt

/4 cups all-purpose

flour

Place peanut butter and butter in mixer bowl.

Attach bowl and Flat Beater to mixer. Turn to Speed 6

and beat about 1 minute, or until mixture is smooth.

Stop and scrape bowl. Add sugars, egg, and vanilla.

Turn to Speed 4 and beat about 1 minute. Stop and

scrape bowl.

Turn to Stir Speed. Gradually add all remaining

ingredients to sugar mixture and mix about 30 seconds.

Turn to Speed 2 and mix about 30 seconds.

Roll dough into 1" balls. Place about 2" apart on

ungreased baking sheets. Press flat with fork in a

criss-cross pattern to

/4" thickness.

Bake at 375°F for 10 to 12 minutes, or until golden

brown. Remove from baking sheets immediately and

cool on wire racks.

Yield: 36 servings (1 cookie per serving).

Per serving: About 83 cal, 2 g protein, 10 g carb,

4 g fat, 6 mg chol, 81 mg sodium.

Nutty Shortbread Bars

1 cup butter or

margarine, softened

1 cup firmly packed

brown sugar

2 cups all-purpose

flour

1 teaspoon baking

powder

/2 teaspoon salt

2 egg whites

1 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

/2 minutes, or until soft dough forms.

Press dough into greased 15

/2 x 10

/2 x 1" 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 protein, 14 g carb,

8 g fat, 17 mg chol, 114 mg sodium.

Fudge Brownies

1 cup margarine or

butter, softened

4 squares (1 oz each)

unsweetened

chocolate

2 cups sugar

1 teaspoon vanilla

3 eggs

1 cup all-purpose flour

/2 teaspoon salt

1 cup chopped

walnuts or pecans

Melt

/2 cup margarine and chocolate in small saucepan

over low heat; cool. Place remaining

/2 cup margarine,

sugar, and vanilla in mixer bowl. Attach bowl and Flat

Beater to mixer. Turn to Speed 2 and mix about

30 seconds. Turn to Speed 6 and beat about 2 minutes.

Turn to Speed 4. Add eggs, one at a time, beating about

15 seconds after each addition. Stop and scrape bowl.

Add cooled chocolate mixture. Turn to Speed 2 and

mix about 30 seconds. Stop and scrape bowl. Add all

remaining ingredients. Turn to Stir Speed and mix about

30 seconds, or until well blended.

Pour into greased and floured 13 x 9 x 2" baking pan.

Bake at 350°F for 45 minutes. Cool in pan on wire rack

and cut.

Yield: 36 servings (1 brownie per serving).

Per serving: About 143 cal, 2 g protein, 16 g carb,

9 g fat, 18 mg chol, 93 mg sodium.

Lemon Cream Cheese Bars

Crust

2 cups all-purpose

flour

/2 cup powdered sugar

1 cup (2 sticks) chilled

butter, cut into

chunks

Cream Cheese Filling

1 package (8 oz) light

cream cheese

/2 cup powdered sugar

2 tablespoons flour

2 eggs

1 teaspoon vanilla

Lemon Filling

4 eggs

2 cups granulated

sugar

/4 cup all-purpose flour

1 teaspoon grated

lemon peel

/4 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

/2 x 10

/2 x 1" baking

pan. Bake at 350°F for 14 to 16 minutes, or until set.

(NOTE: Check crust after 10 minutes and prick with fork

if it puffs up during baking.) Remove from oven.

Meanwhile, clean mixer bowl and beater. Place cream

cheese filling ingredients in mixer bowl. Attach bowl and

Flat Beater to mixer. Turn to Stir Speed and mix about

30 seconds. Turn to Speed 4 and beat about 2 minutes,

or until smooth and creamy. Pour over 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 for

14 to 16 minutes, or until filling is set. (NOTE: Filling may

puff up during baking but will fall when removed from

oven.) Sprinkle with powdered sugar, if desired. Cool

completely in pan.

Yield: 48 servings (1 bar per serving).

Per serving: About 115 cal, 2 g protein, 16 g carb,

5 g fat, 39 mg chol, 65 mg sodium.

KitchenAid Pie Pastry

/4 cups

all-purpose flour

/4 teaspoon salt

/2 cup shortening,

well chilled

2 tablespoons butter

or margarine,

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

/8" thickness between waxed

paper. Fold pastry into quarters. Ease into 8 or 9" pie plate

and unfold, pressing firmly against bottom and sides.

Continue with one of the procedures that follow.

For One-crust Pie:

Fold edge under. Crimp, as desired. Add desired pie

filling. Bake as directed.

For Two-crust Pie:

Trim pastry even with edge of pie plate. Using second half

of dough, roll out another pastry crust. Add desired pie

filling. Top with second pastry crust. Seal edge. Crimp, as

desired. Cut slits for steam to escape. Bake as directed.

For Baked Pastry Shell:

Fold edge under. Crimp, as desired. Prick sides and

bottom with fork. Bake at 450°F for 8 to 10 minutes, or

until lightly browned. Cool completely on wire rack and

fill.

Alternate Method for Baked Pastry Shell:

Fold edge under. Crimp, as desired. Line shell with foil. Fill

with pie weights or dried beans. Bake at 450°F for 10 to

12 minutes, or until edges are lightly browned. Remove

pie weights and foil. Cool completely on wire rack and fill.

Yield: 8 servings (two 8 or 9" crusts).

Per serving (one crust): About 134 cal, 2 g protein,

13 g carb, 8 g fat, 0 mg chol, 118 mg sodium.

Per serving (two crusts): About 267 cal, 4 g protein,

27 g carb, 16 g fat, 0 mg chol, 236 mg sodium.

PIES AND DESSERTS

Apple Pie

1 cup sugar

2 tablespoons

all-purpose flour

1 teaspoon cinnamon

/8 teaspoon nutmeg

/8 teaspoon salt

6-8 medium tart cooking

apples, peeled,

cored, and thinly

sliced

2 tablespoons

margarine or butter

KitchenAid Pie Pastry

for Two-crust Pie

(“KitchenAid Pie

Pastry“ recipe)

Combine sugar, flour, cinnamon, nutmeg, and salt in

large bowl. Stir in apples.

Follow procedure for Two-crust Pie. Fill with apple mixture

and dot with margarine. Sprinkle top crust with sugar,

if desired.

Bake at 400°F for 50 minutes.

Yield: 8 servings.

Per serving (filling and crust): About 451 cal, 4 g protein,

68 g carb, 19 g fat, 0 mg chol, 301 mg sodium.

Country Pear Cobbler

Filling

/4 cup firmly packed

brown sugar

3 tablespoons

all-purpose flour

/8 teaspoon salt

/8 teaspoon nutmeg

Dash cloves

2 tablespoons lemon

juice

6-8 medium pears,

peeled, cored, and

thinly sliced

Topping

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking

powder

/2 teaspoon baking

soda

/2 cup buttermilk

3 tablespoons

margarine or butter,

melted

1 tablespoon sugar,

if desired

Light cream,

if desired

Combine all filling ingredients, except pears, in large

skillet. Stir in sliced pears. Cook over medium heat about

5 minutes, or until hot and bubbly, stirring gently.

Set aside.

To make Topping:

Place flour, sugar, baking powder, and baking soda in

mixer bowl. Attach bowl and Flat Beater to mixer. Turn to

Stir Speed and mix about 30 seconds. Add buttermilk and

melted margarine. Continuing on Stir Speed, mix about

30 seconds, or just until blended.

Pour hot filling into 8- or 9" baking pan. Top evenly with

large spoonfuls of Topping. Sprinkle with 1 tablespoon

sugar, if desired. Bake at 375°F for 30 to 35 minutes, or

until pears are tender and bubbly and Topping is golden

brown. Serve warm with light cream, if desired.

Yield: 8 to 10 servings.

Per serving: About 276 cal, 3 g protein, 57 g carb,

5 g fat, 1 mg chol, 219 mg sodium.

Vanilla Cream Pie

/2 cup sugar

6 tablespoons

all-purpose flour

/4 teaspoon salt

/2 cups low-fat milk

3 egg yolks

1 tablespoon

margarine or butter

1 teaspoon vanilla

KitchenAid Baked

Pastry Shell

(“KitchenAid Pie

Pastry“ recipe)

Combine sugar, flour, and salt in heavy saucepan. Add

milk and cook over medium heat until thickened, stirring

constantly. Reduce heat to low. Cook, covered, about

10 minutes longer, stirring occasionally. Set aside.

Place egg yolks in mixer bowl. Attach bowl and

Wire Whip* to mixer. Turn to Speed 8 and whip about

1 minute. Slowly stir small amount of milk mixture into

yolks. Add yolk mixture to saucepan. Cook over medium

heat 3 to 4 minutes, stirring constantly. Remove from

heat. Add margarine and vanilla; cool. Pour into Baked

Pastry Shell.

Meringue

/4 teaspoon cream of

tartar

/8 teaspoon salt

3 egg whites

/2 cup sugar

Place cream of tartar, salt, and egg whites in mixer bowl.

Attach bowl and Wire Whip* to mixer. Gradually turn to

Speed 8 and whip about 1 minute, or until soft peaks

form. Turn to Speed 4. Gradually add sugar and whip

about 1 minute, or until stiff peaks form.

Lightly pile meringue on pie and spread to edge. Bake at

325°F for 15 minutes, or until lightly browned.

Yield: 8 servings.

Per serving (filling and crust): About 332 cal, 7 g protein,

47 g carb, 13 g fat, 86 mg chol, 297 mg sodium.

*Wire Whip sold separately for model K4SS.

VARIATIONS

Chocolate Cream Pie

Add 2 squares (1 oz each) melted, unsweetened chocolate

to filling along with margarine and vanilla. Proceed as

directed above.

Per serving (filling and crust): About 368 cal, 8 g protein,

49 g carb, 16 g fat, 86 mg chol, 298 mg sodium.

Banana Cream Pie

Slice 2 or 3 ripe bananas into pastry shell before adding

filling. Proceed as directed above.

Per serving (filling and crust): About 359 cal, 8 g protein,

54 g carb, 13 g fat, 86 mg chol, 298 mg sodium.

Coconut Cream Pie

Add

/2 cup flaked coconut to filling before adding to

pastry shell. Before baking, sprinkle

/4 cup flaked coconut

on meringue. Proceed as directed above.

Per serving (filling and crust): About 376 cal, 8 g protein,

51 g carb, 16 g fat, 86 mg chol, 320 mg sodium.

Lemony Light Cheesecake

Crust

15 reduced-fat creme-

filled chocolate

sandwich cookies,

finely crushed (about

/2 cups crumbs)

2 tablespoons butter or

margarine, melted

Filling

3 packages (8 oz each)

light cream cheese

1 cup sugar

1 tablespoon all-

purpose flour

4 eggs

/4 cup lemon juice

1 teaspoon grated

lemon peel

Spray bottom and sides of 9" springform pan with

no-stick cooking spray.

To make Crust:

Combine cookie crumbs and butter in medium bowl; mix

well. Press mixture firmly into bottom of springform pan.

Chill while making Filling.

To make Filling:

Place cream cheese, sugar, and flour in mixer bowl. Attach

bowl and Flat Beater to mixer. Turn to Speed 2 and mix

about 30 seconds. Stop and scrape bowl. Turn to Speed 2

and mix about 30 seconds longer. Stop and scrape bowl.

Add eggs, lemon juice, and lemon peel. Turn to Stir Speed

and mix about 30 seconds. Stop and scrape bowl. Turn

to Speed 2 and mix 15 to 30 seconds longer, just until

blended. Do not over beat. 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 protein, 20 g carb,

7 g fat, 68 mg chol, 214 mg sodium.

Tawny Pumpkin Pie

1 can (16 oz) pumpkin

/4 cup firmly packed

brown sugar

3 eggs

1 teaspoon cinnamon

/2 teaspoon ginger

/2 teaspoon salt

/4 teaspoon cloves

/4 cups low-fat milk

Pie Pastry for

One-crust Pie

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

/2 minutes.

Follow procedure for One-crust Pie. Fill with pumpkin

mixture. Bake at 400°F for 40 to 50 minutes, or until knife

inserted near center comes out clean.

Yield: 8 servings.

Per serving (filling and crust): About 280 cal, 6 g protein,

41 g carb, 11 g fat, 87 mg chol, 325 mg sodium.

“Rapid Mix” describes a bread baking

method that calls for dry yeast to

be mixed with other dry ingredients

before liquid is added. In contrast, the

traditional method is to dissolve yeast in

warm water.

1. Place all dry ingredients including

yeast into bowl, except last 1 to

2 cups flour.

2. Attach bowl and Dough Hook. Raise

mixer bowl (bowl-lift models). Turn to

Speed 2 and mix about 15 seconds,

or until ingredients are combined.

NOTE: The dough hook is either

an included accessory or can be

purchased separately.

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,

/2 cup 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 (bowl-lift models) 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.

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.

General Instructions

for Making and Kneading Yeast Dough

with the Rapid Mix Method

ILLUSTRATION A

ILLUSTRATION B

ILLUSTRATION C

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YEAST BREADS AND QUICK BREADS

Bread Making Tips

Making bread with a mixer is quite

different from making bread by hand.

Therefore, it will take some practice

before you are completely comfortable

with the new process. For your

convenience, we offer these tips to help

you become accustomed to bread making

the KitchenAid way.

NOTE: The dough hook is either an

included accessory or can be

purchased separately.

• Start out with an easy recipe, such as

Basic White Bread, until you are familiar

with using the Dough Hook.

• ALWAYS use the Dough Hook to mix

and knead yeast doughs.

• Do not exceed Speed 2 when using the

Dough Hook*.

• Do not use recipes calling for more

than 8 cups all-purpose flour or 6 cups

whole-wheat flour when making dough

with a 4

/2-qt mixer.

• Do not use recipes calling for more

than 9 cups all-purpose flour or

6 cups whole-wheat flour when making

dough with a 5-qt mixer.

• Use a candy or other kitchen

thermometer to assure that liquids

are at temperature specified in the

recipe. Liquids at higher temperature

can kill yeast, while liquids at lower

temperatures will retard yeast growth.

• Warm all ingredients to room

temperature to insure proper rising of

dough. If yeast is to be dissolved in bowl,

always warm bowl first by rinsing with

warm water to avoid cooling of liquids.

• 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 keep 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

/2 cup at a time but do not

exceed recommended flour capacity.

Knead after each addition until flour

is completely worked into dough.

If too much flour is added, a dry loaf

will result.

• 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.

• 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 avoid sogginess.

Do not exceed Speed 1 when using the

Dough Hook for model KSMC50.

Divide dough in half. On lightly floured

surface, roll each half into a rectangle,

approximately 9 x14". 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.

Shaping a Loaf

Basic White Bread

/2 cup low-fat milk

3 tablespoons sugar

2 teaspoons salt

3 tablespoons butter

or margarine

2 packages active dry

yeast

/2 cups warm water

(105°F to 115°F)

5-6 cups all-purpose

flour

Place milk, sugar, salt, and butter in small saucepan.

Heat over low heat until butter melts and sugar dissolves.

Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add

lukewarm milk mixture and 4

/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,

/2 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 touch.

Place dough in greased bowl, turning to grease top.

Cover. Let rise in warm place, free from draft, about

1 hour, or until doubled in bulk.

Punch dough down and divide in half. Shape each half

into a loaf, as directed, and place in greased 8

/2 x 4

/2 x

/2" baking pans. Cover. Let rise in warm place, free from

draft, about 1 hour, or until doubled in bulk.

Bake at 400°F for 30 minutes, or until golden brown.

Remove from pans immediately and cool on wire racks.

Yield: 32 servings (16 slices per loaf).

Per serving: About 95 cal, 3 g protein, 18 g carb,

1 g fat, 0 mg chol, 148 mg sodium.

*Dough Hook sold separately for model K4SS.

Basic White Bread

VARIATIONS

Cinnamon Bread

Prepare dough, divide, and roll out each half to a

rectangle, as directed. Mix together

/2 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

/2 x 4

/2 x 2

/2" baking pans. Cover. Let rise in warm place,

free from draft, about 1 hour, or until doubled in bulk. If

desired, brush tops with beaten egg white. Bake at 375°F

for 40 to 45 minutes, or until golden brown. Remove

from pans immediately and cool on wire racks.

Yield: 32 servings (16 slices per loaf).

Per serving: About 111 cal, 3 g protein, 21 g carb,

2 g fat, 0 mg chol, 152 mg sodium.

Sixty-Minute Rolls

Increase yeast to 3 packages and sugar to

/4 cup. Mix

and knead dough as directed for Basic White Bread.

Place in greased bowl, turning to grease top. Cover. Let

rise in warm place, free from draft, about 15 minutes.

Turn dough onto lightly floured surface. Shape as desired

(see following suggestions). Cover. Let rise in slightly

warm oven (90°F) about 15 minutes. Bake at 425°F for

12 minutes, or until golden brown. Remove from pans

immediately and cool on wire racks.

Curlicues: Divide dough in half and roll each half to

12 x 9" rectangle. Cut 12 equal strips about 1" wide. Roll

each strip tightly to form a coil, tucking ends underneath.

Place on greased baking sheets about 2" apart.

Cloverleafs: Divide dough into 24 equal pieces. Form

each piece into a ball and place in greased muffin pan.

With scissors, cut each ball in half, then quarters.

Yield: 24 servings (1 roll per serving).

Per serving: About 130 cal, 4 g protein, 25 g carb,

2 g fat, 0 mg chol, 198 mg sodium.

Whole Grain Wheat Bread

/3 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

/4 cup powdered milk

2 teaspoons salt

/3 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,

/3 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 1

/2 minutes longer.

Stop and scrape bowl, if necessary.

Continuing on Speed 2, add remaining flour,

/2 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 in the “Shaping a Loaf“ section.

Place in greased 8

/2 x 4

/2 x 2

/2" baking pan. Cover. Let

rise in warm place, free from draft, about 1 hour, or until

doubled in bulk.

Bake at 400°F for 15 minutes. Reduce oven temperature

to 350°F and bake 30 minutes longer. Remove from pans

immediately and cool on wire racks.

Yield: 32 servings (16 slices per loaf).

Per serving: About 112 cal, 4 g protein, 19 g carb,

3 g fat, 2 mg chol, 146 mg sodium.

*Dough Hook sold separately for model K4SS.

French Bread

2 packages active

dry yeast

/2 cups warm water

(105°F to 115°F)

1 tablespoon salt

1 tablespoon butter or

margarine, melted

7 cups all-purpose

flour

2 tablespoons

cornmeal

1 egg white

1 tablespoon cold

water

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

12 x 15" rectangle. Roll dough tightly, from longest side,

tapering ends if desired. Place loaves on greased baking

sheets that have been dusted with cornmeal. Cover. Let

rise in warm place, free from draft, 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 114 cal, 3 g protein, 23 g carb,

1 g fat, 0 mg chol, 221 mg sodium.

*Dough Hook sold separately for model K4SS.

Honey Oatmeal Bread

/2 cups water

/2 cup honey

/3 cup butter or

margarine

/2-6

/2 cups all-purpose

flour

1 cup quick cooking

oats

2 teaspoons salt

2 packages active

dry yeast

2 eggs

1 egg white

1 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,

/2 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 in the “Shaping a Loaf“ section.

Place in greased 8

/2 x 4

/2 x 2

/2" baking pans. Cover. Let

rise in warm place, free from draft, about 1 hour, or until

doubled in bulk.

Beat egg white and water together with a fork. Brush

tops of loaves with mixture. Sprinkle with oatmeal. Bake

at 375°F for 40 minutes. Remove from pans immediately

and cool on wire racks.

Yield: 32 servings (16 slices per loaf).

Per serving: About 134 cal, 4 g protein, 24 g carb,

3 g fat, 13 mg chol, 162 mg sodium.

*Dough Hook sold separately for model K4SS.

Light Rye Bread

/4 cup honey

/4 cup light molasses

2 teaspoons salt

2 tablespoons butter

or margarine

2 tablespoons caraway

seed

1 cup boiling water

2 packages active dry

yeast

/4 cup warm water

(105°F to 115°F)

2 cups rye flour

/2-4 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,

/2 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 round 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 protein, 20 g carb,

1 g fat, 0 mg chol, 143 mg sodium.

*Dough Hook sold separately for model K4SS.

Dill Batter Bread

2 packages active

dry yeast

/2 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 margarine,

softened

3 tablespoons dill seed

3 teaspoons salt

/2 teaspoon

baking soda

2 eggs

1 cup whole wheat

flour

3-3

/2 cups all-purpose

flour

Dissolve yeast in warm water in warmed mixer bowl. Add

1 tablespoon honey and let stand 5 minutes.

Add cottage cheese, remaining 3 tablespoons honey,

onion, butter, dill seed, salt, and soda. Attach bowl and

Flat Beater to mixer. Turn to Stir Speed and mix about

30 seconds. Add eggs. Continuing on Stir Speed, mix

about 15 seconds.

Add whole wheat flour and 2 cups all-purpose flour. Turn

to Speed 2 and mix about 2 minutes, or until combined.

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 8

/2 x

/2 x 2

/2" baking pans or two well-greased 1

/2 to 2-qt

casseroles. Cover. Let rise in warm place, free from draft,

about 45 minutes, or until doubled in bulk.

Bake at 350°F for 40 to 50 minutes. Remove from pans

immediately and cool on wire racks.

Yield: 32 servings (16 slices per loaf).

Per serving: About 98 cal, 4 g protein, 15 g carb,

3 g fat, 15 mg chol, 298 mg sodium.

Vegetable Cheese Bread

2 packages active

dry yeast

1 cup warm water

(105°F to 115°F)

2 cups whole wheat

flour

3-3

/2 cups all-purpose

flour

2 tablespoons sugar

2 teaspoons salt

2 tablespoons butter

or margarine

1 cup warm low-fat

milk (105°F to 115°F)

/4 cup chopped

sun-dried tomatoes

2 teaspoons instant

minced onion

2 teaspoons dried

parsley leaves

/2 cup shredded sharp

Cheddar cheese

Dissolve yeast in warm water in small bowl. Set aside.

Combine whole wheat flour, 2 cups all-purpose flour,

sugar, and salt in mixer bowl. Attach bowl and 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

/2 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,

/2 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. Place in well-greased 8

/2 x 4

/2 x

/2" baking pans. Cover. Let rise in warm place, free from

draft, 45 to 60 minutes, or until doubled in bulk.

Bake at 375°F for 40 minutes. Remove from pans

immediately and cool on wire rack. (NOTE: Loaves may

need to be released by running a knife around edges

of pans.)

Yield: 32 servings (16 slices per loaf).

Per serving: About 99 cal, 3 g protein, 18 g carb,

2 g fat, 2 mg chol, 160 mg sodium.

*Dough Hook sold separately for model K4SS.

Basic Sweet Dough

/4 cup low-fat milk

/2 cup sugar

/4 teaspoons salt

/2 cup butter or

margarine

2 packages active dry

yeast

/3 cup warm water

(105°F to 115°F)

3 eggs, room

temperature

/2-6

/2 cups all-purpose

flour

Place milk, sugar, salt, and butter in small saucepan. Heat

over low heat until butter melts and sugar dissolves. Cool

to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add

lukewarm milk mixture, eggs, and 5 cups flour. Attach

bowl and Dough Hook* to mixer. Turn to Speed 2 and

mix about 2 minutes.

Continuing on Speed 2, add remaining flour,

/2 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.

Blueberry Oat Bread

2 cups all-purpose

flour

1 cup rolled oats

1 cup sugar

/2 teaspoons baking

powder

/2 teaspoon

baking soda

/4 teaspoon salt

/4 teaspoon allspice

/4 cup low-fat milk

/2 cup butter or

margarine, melted

1 tablespoon grated

orange peel

2 eggs

/4 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 9 x 5 x 3" baking pan that has been

greased on the bottom only. Bake at 350°F for 55 to

65 minutes, or until toothpick inserted in center comes

out clean. Cool in pan 10 minutes. Remove from pan and

cool completely on wire rack.

Yield: 16 servings (16 slices per loaf).

Per serving: About 196 cal, 3 g protein, 31 g carb,

7 g fat, 27 mg chol, 177 mg sodium.

*Dough Hook sold separately for model K4SS.

Cinnamon Swirl Rounds

1 cup firmly packed

brown sugar

1 cup sugar

/2 cup butter or

margarine, softened

/4 cup all-purpose flour

/2 tablespoons

cinnamon

/2 cup chopped

walnuts or pecans

1 recipe Basic Sweet

Dough (see “Basic

Sweet Dough”

recipe)

Place brown sugar, sugar, butter, flour, cinnamon, and

walnuts in mixer bowl. Attach bowl and Flat Beater to

mixer. Turn to Speed 2 and mix about 1 minute.

Turn dough onto lightly floured surface. Roll dough to

10 x 24" rectangle. Spread sugar-cinnamon mixture evenly

on dough. Roll dough tightly from long side to form 24"

roll, pinching seam together. Cut into 24 slices, 1" each.

Place 12 rolls each in two greased 13 x 9 x 2" baking

pans. Cover. Let rise in warm place, free from draft,

45 to 60 minutes, or until doubled in bulk.

Bake at 350°F for 20 to 25 minutes. Remove from pans

immediately. Spoon caramel glaze over warm rolls.

Caramel Glaze

/3 cup evaporated milk

2 tablespoons

brown sugar

/2 cups powdered

sugar

1 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 protein, 57 g carb,

10 g fat, 28 mg chol, 219 mg sodium.

Rapid Mix Cool Rise White Bread

6-7 cups all-purpose

flour

2 tablespoons sugar

/2 teaspoons salt

3 packages active dry

yeast

/4 cup butter or

margarine, softened

2 cups very warm

water (120°F to

130°F)

Place 5

/2 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

/2 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. Place in greased 8

/2 x 4

/2 x 2

/2" baking pans.

Brush each loaf with oil and cover loosely with plastic

wrap. Refrigerate 2 to 12 hours.

When ready to bake, uncover dough gently. Let stand at

room temperature 10 minutes. Puncture any gas bubbles

which may have formed.

Bake at 400°F for 35 to 40 minutes. Remove from pans

immediately and cool on wire racks.

Yield: 32 servings (16 slices per loaf).

Per serving: About 110 cal, 3 g protein, 21 g carb,

2 g fat, 0 mg chol, 251 mg sodium.

*Dough Hook sold separately for model K4SS.

Banana Nut Bread

/3 cup shortening

/2 cup sugar

2 eggs

/4 cups all-purpose

flour

1 teaspoon baking

powder

/2 teaspoon baking

soda

/2 teaspoon salt

1 cup (2 medium)

mashed ripe banana

/2 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 1

/2 minutes.

Combine flour, baking powder, baking soda, and salt

in separate bowl. Add half of flour mixture and half of

mashed banana to mixer bowl. Turn to Stir Speed and

mix about 30 seconds. Add remaining flour and banana.

Continuing on Stir Speed, mix about 30 seconds. Stop

and scrape bowl. Add walnuts. Continuing on Stir Speed,

mix about 15 seconds.

Pour mixture into greased and floured 9 x 5 x 3" baking

pan. Bake at 350°F for 40 to 45 minutes. Cool 5 minutes

in pan. Remove from pan and cool completely on wire

rack.

Yield: 16 servings (16 slices).

Per serving: About 157 cal, 3 g protein, 21 g carb,

7 g fat, 27 mg chol, 131 mg sodium.

Crusty Pizza Dough

1 package active dry

yeast

1 cup warm water

(105°F to 115°F)

/2 teaspoon salt

2 teaspoons olive oil

/2-3

/2 cups all-purpose

flour

1 tablespoon cornmeal

Dissolve yeast in warm water in warmed mixer bowl. Add

salt, olive oil, and 2

/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,

/2 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 14" pizza pan with oil. Sprinkle with cornmeal.

Press dough across bottom of pan, forming a collar

around edge to hold toppings. Add toppings, as desired.

Bake at 450°F for 15 to 20 minutes.

Yield: 4 servings (

/4 pizza per serving).

Per serving: About 373 cal, 11 g protein, 74 g carb,

3 g fat, 0 mg chol, 271 mg sodium.

*Dough Hook sold separately for model K4SS.

Baking Powder Biscuits

2 cups all-purpose

flour

4 teaspoons baking

powder

/2 teaspoon salt

/3 cup shortening

/3 cup low-fat milk

Melted margarine or

butter, 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. Turn to Stir Speed and mix until dough starts

to cling to beater. Avoid over beating. Turn dough onto

lightly floured surface and knead about 20 seconds, or

until smooth. Pat or roll to

/2" thickness. Cut with floured

2" biscuit cutter.

Place on greased baking sheets and brush with melted

margarine, if desired. Bake at 450°F for 12 to 15 minutes.

Serve immediately.

Yield: 12 servings (1 biscuit per serving).

Per serving: About 135 cal, 3 g protein, 17 g carb,

6 g fat, 1 mg chol, 183 mg sodium.

Bran Muffins

1 cup boiling water

1 cup wheat bran

1 cup firmly packed

brown sugar

/2 cup sugar

/2 cup shortening

2 eggs

2 cups buttermilk

1 teaspoon vanilla

/2 cups all-purpose

flour

/2 teaspoons baking

soda

1 teaspoon baking

powder

/2 teaspoon salt

2 cups bran cereal

flakes

Pour boiling water over bran in small bowl. Set aside.

Place brown sugar, sugar, and shortening in mixer bowl.

Attach bowl and Flat Beater to mixer. Turn to Speed 4

and beat about 1 minute. Add eggs. Turn to Speed 4

and beat about 30 seconds. Add buttermilk and vanilla.

Turn to Stir Speed and mix about 30 seconds. Stop and

scrape bowl.

Add flour, baking soda, baking powder, and salt. Turn to

Stir Speed and mix about 30 seconds. Stop and scrape

bowl. Turn to Stir Speed and mix about 30 seconds

longer. Gradually turn to Speed 4 and beat about

1 minute. Add moistened bran and bran cereal flakes.

Turn to Stir Speed and mix about 30 seconds, or until

ingredients are combined.

Spoon batter into greased or paper-lined muffin

pans. Bake at 400°F for 20 minutes, or until toothpick

inserted in center comes out clean. Remove from pans

immediately. Serve warm.

Yield: 24 servings (1 muffin per serving).

Per serving: About 170 cal, 3 g protein, 29 g carb,

5 g fat, 19 mg chol, 242 mg sodium.

Tip: Batter can be refrigerated in tightly covered container

up to 1 week.

Sour Cream Coffee Cake

/2 cup firmly packed

brown sugar

/2 teaspoons cinnamon

1 cup chopped

walnuts or pecans

3 cups all-purpose

flour

/2 cups sugar

3 teaspoons baking

powder

1 teaspoon baking

soda

/2 teaspoon salt

1 cup margarine or

butter, softened

1 cup reduced-fat sour

cream

1 teaspoon vanilla

3 eggs

Combine brown sugar, cinnamon, and walnuts in small

bowl. Set aside.

Combine flour, sugar, baking powder, baking soda, and

salt in mixer bowl. Add margarine, sour cream, and

vanilla. Attach bowl and Flat Beater to mixer. Turn to Stir

Speed and mix about 30 seconds, or until ingredients are

combined. Stop and scrape bowl. Turn to Speed 4 and

beat about 1

/2 minutes. Stop and scrape bowl.

Turn to Stir Speed and add eggs, one at a time, mixing

about 15 seconds after each addition. Turn to Speed 2

and mix about 30 seconds.

Spread half of batter in greased and floured

13 x 9 x 2" baking pan or 10" tube pan. Sprinkle with half

of cinnamon-sugar mixture. Spread remaining batter in

pan and top with remaining cinnamon-sugar mixture.

Bake at 350°F for 50 to 60 minutes. Serve warm.

Yield: 16 servings.

Per serving: About 362 cal, 6 g protein, 47 g carb,

17 g fat, 44 mg chol, 349 mg sodium.

Caramel Apple Kuchen

1 recipe Basic

Sweet Dough (see

“Cinnamon Swirl

Rounds“)

2 cups firmly packed

brown sugar

6 tablespoons all-

purpose flour

2 teaspoons cinnamon

6 tablespoons

margarine or butter,

softened

6-8 apples (8 cups),

peeled and thinly

sliced

Divide dough in half. Press each half into greased

13 x 9 x 2" baking pan. Gently press edges

/2" up 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

margarine in mixer bowl. Attach bowl and Flat Beater

to mixer. Turn to Speed 2 and mix about 1 minute.

Arrange apple slices over dough in each of two pans.

Sprinkle evenly with brown sugar mixture. Bake at 350°F

for 35 to 45 minutes, or until golden brown and apples

are tender. Serve warm.

Yield: 24 servings (12 pieces per kuchen).

Per serving: About 301 cal, 5 g protein, 54 g carb,

8 g fat, 27 mg chol, 207 mg sodium.

Pancakes

/2 cups all-purpose

flour

2 teaspoons baking

powder

1 teaspoon sugar

/2 teaspoon salt

/2 cup fat-free egg

substitute or 2 eggs

/4 cups low-fat milk

3 tablespoons

shortening, melted

Combine flour, baking powder, sugar, and salt in mixer

bowl. Add all remaining ingredients. Attach bowl and

Flat Beater to mixer. Turn to Speed 4 and mix about

30 seconds, or until ingredients are combined. Stop and

scrape bowl. Turn to Speed 4 and mix about 15 seconds,

or until smooth.

Spray griddle or heavy skillet with no-stick cooking

spray. Heat griddle to medium-high heat. Pour about

/3 cup batter for each pancake onto griddle. Cook 1 to

2 minutes, or until bubbles form on surface and edges

become dry. Turn and cook 1 to 2 minutes longer, or until

golden brown on underside.

Yield: 4 servings (2 pancakes per serving).

Per serving: About 318 cal, 11 g protein, 41 g carb,

11 g fat, 6 mg chol, 490 mg sodium.

Crispy Waffles

2 cups all-purpose

flour

3 teaspoons baking

powder

2 tablespoons sugar

/2 teaspoon salt

2 eggs, separated

/4 cups low-fat milk

/4 cup butter or

margarine, 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 Speed 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

/3 cup batter for each waffle onto iron.

Bake 3 to 5 minutes, or until golden brown.

Yield: 6 servings (1 waffle per serving).

Per serving: About 287 cal, 8 g protein, 39 g carb,

10 g fat, 75 mg chol, 441 mg sodium.

*Wire Whip sold separately for model K4SS.

Length of

Warranty:

50 United States, the

District of Columbia,

and Puerto Rico:

One-year limited warranty

from date of purchase.

KitchenAid

Will Pay For:

50 United States and

the District of Columbia

Hassle-free replacement of

your stand mixer. See the

following page for details

on how to arrange for

replacement.

In Puerto Rico:

The replacement parts

and repair labor costs to

correct defects in materials

and workmanship. Service

must be provided by an

Authorized KitchenAid

Service Center. To arrange

for service, follow the

instructions on the

following page.

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 or

use with products

not approved by

KitchenAid.

C. Replacement parts

or repair labor costs

for stand mixer when

operated outside the

country of purchase.

DISCLAIMER OF IMPLIED WARRANTIES; LIMITATION OF REMEDIES IMPLIED

WARRANTIES, INCLUDING TO THE EXTENT APPLICABLE WARRANTIES OF

MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE, ARE EXCLUDED TO THE

EXTENT LEGALLY PERMISSIBLE. ANY IMPLIED WARRANTIES THAT MAY BE IMPOSED BY

LAW ARE LIMITED TO ONE YEAR, OR THE SHORTEST PERIOD ALLOWED BY LAW. SOME

STATES AND PROVINCES DO NOT ALLOW LIMITATIONS OR EXCLUSIONS ON HOW LONG

AN IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS LASTS, SO THE ABOVE

LIMITATIONS OR EXCLUSIONS MAY NOT APPLY TO YOU.

IF THIS PRODUCT FAILS TO WORK AS WARRANTED, CUSTOMER’S SOLE AND EXCLUSIVE

REMEDY SHALL BE REPAIR OR REPLACEMENT ACCORDING TO THE TERMS OF THIS

LIMITED WARRANTY. KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR

INCIDENTAL OR CONSEQUENTIAL DAMAGES. This warranty gives you specific legal

rights and you may also have other rights which vary from state to state or province

to province.

KitchenAid

Stand Mixer Warranty

Hassle-Free Replacement Warranty –

50 United States and District

of Columbia

We’re so confident the quality of our

products meets the exacting standards

of KitchenAid that, if your stand mixer

should fail within the first year of

ownership, KitchenAid will arrange

to deliver an identical or comparable

replacement to your door free of charge

and arrange to have your original stand

mixer returned to us. Your replacement

unit will also be covered by our one year

limited warranty. Please follow these

instructions to receive this quality service.

If 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

Monday through Friday, 8 a.m. to 8 p.m.

(Eastern Time), or Saturday, 10 a.m. to

5 p.m. 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 original 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 slip, etc.).

How To Arrange for Warranty

Service in Puerto Rico

Your KitchenAid

stand mixer is covered

by a one-year limited warranty from

the date of purchase. KitchenAid will

pay for replacement parts and labor

costs to correct defects in materials and

workmanship. Service must be provided

by an Authorized KitchenAid Service

Center.

Take the stand mixer or ship prepaid and

insured to an Authorized KitchenAid

Service Center. Your repaired stand mixer

will be returned prepaid and insured.

If you are unable to obtain satisfactory

service in this manner, call toll-free

1-800-541-6390 to learn the location of a

Service Center near you.

How To Arrange for Service after the

Warranty Expires – All Locations

Before calling for service, please review the

“Troubleshooting“ section.

For service information in the 50

United States, District of Columbia,

and Puerto Rico,

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

Or contact an authorized Services Center

near you.

How To Order Accessories

and Replacement Parts

To order accessories or replacement

parts for your stand mixer in the 50

United States, District of Columbia,

and Puerto Rico, call toll-free

1-800-541-6390 Monday through Friday,

8 a.m. to 8 p.m. (Eastern Time), or

Saturday, 10 a.m. to 5 p.m.

Or write to:

Customer Satisfaction Center

KitchenAid Portable Appliances

P.O. Box 218

St. Joseph, MI 49085-0218

® Registered trademark/TM Trademark/the shape of the stand mixer is a

registered trademark of KitchenAid, U.S.A.

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KitchenAid KSM455PSSM0 Official 4-1/2-quart Classic Stand Mixer

Product's Documents

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KitchenAid KSM455PSSM0 Questions and Answers