KitchenAid Mixer 6397dZw608 User Manual

Bowl-lift  
StAND Mixer  
iNStructioNS AND recipeS  
KitchenAid.com  
1-800-541-6390  
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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 ....................................................................7  
Overload Reset Button (Model KSMC50 Only)..........................................................7  
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 - ꢀ0 Speed Mixers........................................................................ꢀ0  
Speed Control Guide - Commercial Mixers (Model KSMC50 Only).................................ꢀꢀ  
Mixing Tips...................................................................................................................ꢀ2  
Egg Whites...................................................................................................................ꢀ3  
Whipped Cream............................................................................................................ꢀ3  
CARE AND CLEANING  
Care and Cleaning ........................................................................................................ꢀ4  
Beater to Bowl Clearance..............................................................................................ꢀ4  
Troubleshooting Problems.............................................................................................ꢀ5  
OPTIONAL STAND MIXER ACCESSORIES  
General Information......................................................................................................ꢀ6  
Mounting and Removing Accessories............................................................................ꢀ6  
Available Accessories.....................................................................................................ꢀ7  
Continued on next page.  
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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  
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2
Stand Mixer Safety  
Your safety and the safety of others are very important.  
We have provided many important safety messages in this manual and on your  
appliance. Always read and obey all safety messages.  
This is the safety alert symbol.  
This symbol alerts you to potential hazards that can kill or hurt you  
and others.  
All safety messages will follow the safety alert symbol and either  
the word “DANGER” or “WARNING.These words mean:  
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.  
iMportANt SAfeGuArDS  
When using electrical appliances, basic safety precautions should always be followed  
including the following:  
ꢀ. Read all instructions.  
2. To protect against 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  
ꢀ-800-54ꢀ-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.  
ꢀ0. Remove flat beater, wire whip or dough hook from Stand Mixer before washing.  
ꢀꢀ. This product is designed for household use only (except model KSMC50 which is  
designed for commercial use).  
SAve theSe iNStructioNS  
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3
electrical requirements  
Volts: ꢀ20 A.C.  
Hertz: 60  
WARNING  
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.  
Electrical Shock Hazard  
Model KSMc50 only:  
Plug into a grounded 3 prong  
outlet.  
Watts  
350  
Volts  
Amps  
ꢀ20 A.C.  
3.0  
2/5  
Do not remove ground prong.  
Do not use an adapter.  
Horsepower  
Hertz  
60  
Do not use an extension cord.  
Failure to follow these  
instructions can result in  
death, fire, or electrical shock.  
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4
Bowl-lift Stand Mixer features  
overload reset Button  
Model KSMc50 only  
(not shown)  
Motor head  
Accessory hub  
with hub cover  
Accessory  
Knob  
K
Solid State Speed  
itc  
h
e
St  
n
A
.
Joseph, Mich  
id  
igan USA  
Speed control  
lever  
(see page 6)  
Contr  
10  
Of  
f
Stir  
2
4
ol  
6
8
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Bowl lift handle  
(not shown)  
Bowl height  
Adjustment Screw  
(not shown, see page ꢀ4)  
Beater  
Shaft  
Spring latch and Bowl pin  
(not shown)  
locating pins  
1
flat Beater*  
(see page 9)  
4 ⁄2 or 5 Quart  
Stainless Steel  
Bowl  
wire whip*  
(see page 9)  
Dough hook*  
(see page 9)  
Bowl  
Support  
* 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.  
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commercial model KSMc50 not shown.  
5
Bowl-lift Stand Mixer features  
Accessory hub with hub cover  
Bowl Support  
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 pages ꢀ6-ꢀ9).  
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.  
Accessory Knob  
67-point planetary Mixing Action  
Knob secures Stand Mixer accessory to  
the hub.  
The beater spirals to 67 different  
touch-points within the bowl for quick,  
complete mixing.  
Bowl-lift handle  
Sturdy bowl-lift lever raises and lowers the  
mixing bowl.  
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.  
Beater Shaft  
Flat beater, dough hook, and wire whip  
accessories mount to the beater shaft.  
Stainless Steel Bowl  
Dough hook*  
Stainless steel bowl is dishwasher safe.  
Speed control lever  
Quickly and thoroughly kneads any type of  
raised dough.  
ꢀ0 mixing speeds provide versatility for  
any recipe. Speeds range from a very slow  
stir to a very fast mix (commercial models  
have 5 speeds).  
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 ꢀ34 points within the bowl  
to create silky decorator icings and lighter,  
fluffier whipped cream.  
Bowl-height Adjustment Screw  
Screw adjusts the beater-to-bowl  
clearance. Factory preset.  
* Sold separately for model K4SS.  
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6
Assembling Your Bowl-lift Stand Mixer  
pre-use cleaning  
Attaching flat Beater, wire whip*, or  
Dough hook*  
Before using your Stand Mixer for the first  
time, wash the mixing bowl and accessories  
(see “Care and Cleaning” on page ꢀ4).  
ꢀ. 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  
Attaching Mixing Bowl  
right, hooking  
ꢀ. Be sure speed control is OFF and mixer  
is unplugged.  
beater over the  
piN  
pin on shaft.  
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 page 4).  
4. Plug mixer in  
proper electrical outlet (See page 4).  
removing flat Beater, wire whip*, or  
Dough hook*  
ꢀ. 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 page 4).  
removing Mixing Bowl  
ꢀ. 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*.  
Solid State Speed Contr  
ol  
Off  
Stir  
2
4
6
8
10  
4. Grasp bowl handle and lift straight up  
and off locating pins.  
household Stand Mixer  
Speed control  
raising Mixing Bowl  
Plug mixer in proper electrical outlet  
(See page 4). 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 page ꢀ0 for  
Speed Control Guide.  
rAiSe  
overload reset Button  
ꢀ. Rotate handle to straight-up position.  
2. Bowl must always be in raised, locked  
position when mixing.  
C
Model KSMc50 only  
t
se  
Re  
d
a
lo  
r
e
v
O
If the mixer is overloaded,  
the Overload Reset Button  
will pop out and the mixer  
will shut off. Turn the Speed  
lowering Mixing Bowl  
ꢀ. Rotate handle back and down.  
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.  
WARNING  
Injury Hazard  
Unplug mixer before touching  
beaters.  
Failure to do so can result in  
broken bones, cuts or bruises.  
* Sold separately for model K4SS.  
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7
using the pouring Shield*  
Attaching the pouring Shield*  
ꢀ. 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.  
pouring  
chute  
ate Speed Contr  
tir 10  
2
4
6
8
ol  
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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  
ꢀ. 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.  
* If Pouring Shield is included. Pouring shield  
may be purchased separately.  
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8
using Your KitchenAid® Accessories  
flat Beater for normal to heavy mixtures:  
cakes  
creamed frostings  
candies  
cookies  
pie pastry  
biscuits  
quick breads  
meat loaf  
mashed potatoes  
wire whip* for mixtures that need air incorporated:  
eggs  
sponge cakes  
angel food cakes  
mayonnaise  
egg whites  
heavy cream  
boiled frostings  
some candies  
Dough hook* for mixing and kneading yeast doughs:  
breads  
rolls  
coffee cakes  
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  
once or twice during mixing is usually  
sufficient. Turn unit 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 unit. This is normal.  
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  
* Sold separately for model K4SS.  
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9
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
4
6
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.  
MixiNG,  
BeAtiNG  
For mixing semi-heavy batters, such as  
cookies. Use to combine sugar and  
shortening and to add sugar to egg  
whites for meringues. Medium speed  
for cake mixes. Use with: Food Grinder,  
Rotor Slicer/Shredder, and  
Fruit/Vegetable Strainer.  
BeAtiNG,  
creAMiNG  
For medium fast beating (creaming) or  
whipping. Use to finish mixing cake,  
doughnut, and other batters. High speed  
for cake mixes. Use with Citrus Juicer  
Accessory.  
8
fASt BeAtiNG,  
whippiNG  
For whipping cream, egg whites, and  
boiled frostings.  
10  
fASt whippiNG  
For whipping small amounts of cream  
or egg whites. Use with Pasta Maker  
and Grain Mill Accessories.  
Note: Will not maintain fast speeds  
under heavy loads, such as when using  
Pasta Maker or 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.  
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ꢀ0  
Speed control Guide – commercial Mixers**  
Solid State Speed Contr  
ol  
Off  
Stir  
1
2
3
4
5
Speed  
use for  
Description  
Stir  
Stir  
For slow stirring, combining, mashing,  
starting all mixing procedures.  
1
2
3
4
5
Slow MixiNG  
For slow beating, mashing and kneading  
yeast doughs.  
MixiNG,  
BeAtiNG  
For mixing cookie and cake batters.  
BeAtiNG,  
creAMiNG  
For beating, creaming and medium fast  
whipping.  
fASt BeAtiNG,  
whippiNG  
For whipping heavy cream, egg whites,  
and boiled frostings.  
fASt whippiNG  
For whipping small amounts of heavy  
cream or egg whites.  
Note: Do not exceed Speed ꢀ when preparing yeast doughs as this may cause damage  
to the mixer.  
**Commercial model KSMC50  
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ꢀꢀ  
Mixing tips  
converting Your recipe  
for the Mixer  
Adding ingredients  
Always add ingredients as close to side of  
bowl as possible, not directly into moving  
beater. The Pouring Shield can be used to  
simplify adding ingredients.  
Note: If ingredients in very bottom of  
bowl are not thoroughly mixed, then the  
beater is not far enough into the bowl.  
See “Beater to Bowl Clearance,“ page ꢀ4.  
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  
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  
method. With this method, sugar and  
the shortening, butter or margarine are  
thoroughly mixed (creamed) before other  
ingredients are added.  
Follow individual recipes for guidelines on  
including these ingredients. In general,  
solid materials should be folded in the  
last few seconds of mixing on Stir Speed.  
The batter should be thick enough to  
prevent the fruit or nuts from sinking to  
the bottom of the pan during baking.  
Sticky fruits should be dusted with flour  
for better distribution in the batter.  
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.“  
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.  
To select the best mixing speeds, use  
the Speed Control Guides on pages ꢀ0  
and ꢀꢀ.  
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ꢀ2  
egg whites  
whipped cream  
Place room temperature egg whites in  
clean, dry bowl. Attach bowl and Wire  
Whip*. To avoid splashing, gradually turn  
to designated speed and whip to desired  
stage. See chart below.  
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  
AMouNt  
SpeeD  
egg white............. GRADUALLY to ꢀ0  
4
cup ......................... GRADUALLY to ꢀ0  
cup ......................... GRADUALLY to ꢀ0  
2-4 egg whites ............. GRADUALLY to 8  
2
6
or more  
ꢀ cup ........................... GRADUALLY to 8  
ꢀ pint ........................... GRADUALLY to 8  
egg whites ............. GRADUALLY to 8  
whipping Stages  
whipping Stages  
With your KitchenAid® mixer, egg whites  
whip quickly. So, watch carefully to avoid  
over whipping. This list tells you what  
to expect:  
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:  
frothy  
Large, uneven air bubbles.  
Begins to thicken  
Cream is thick and custard-like.  
Begins to hold Shape  
Air bubbles are fine and compact;  
product is white.  
holds its Shape  
Cream forms soft peaks when Wire Whip  
is removed. Can be folded into other  
ingredients when making desserts and  
sauces.  
Soft peak  
Tips of peaks fall over when Wire Whip is  
removed.  
Stiff  
Almost Stiff  
Sharp peaks form when Wire Whip is  
removed, but whites are actually soft.  
Cream stands in stiff, sharp peaks when  
Wire Whip is removed. Use for topping  
on cakes or desserts, or filling for  
cream puffs.  
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.  
* Sold separately for model K4SS.  
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ꢀ3  
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.  
WARNING  
Injury Hazard  
Unplug mixer before touching  
beaters.  
Failure to do so can result in  
broken bones, cuts or bruises.  
Bowl, white flat beater and white Dough  
Hook may be washed in an automatic  
dishwasher. Or, clean them thoroughly  
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 raise flat  
beater and clockwise (right) to lower  
flat beater.  
• Make adjustments with flat beater, so it  
just clears surface of bowl.  
A
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.  
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ꢀ4  
troubleshooting problems  
– Is the fuse in the circuit to the Stand  
please read the following before  
calling the service center.  
Mixer in working order? If you have a  
circuit breaker box, be sure the circuit is  
closed.  
ꢀ. 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” on page ꢀ4.  
Turn the Stand Mixer off for ꢀ0-ꢀ5  
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 on page 65.  
Do not return the Stand Mixer to the  
retailer they do not provide service.  
if your Stand Mixer should  
malfunction or fail to operate, please  
check the following:  
uSA/puerto rico: ꢀ-800-54ꢀ-6390  
– Is the Stand Mixer plugged in?  
WARNING  
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.  
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ꢀ5  
optional Stand Mixer Accessories  
(Accessories not NSf Approved for KSMc50)  
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  
Knob  
Accessory power  
Shaft  
Accessory hub  
Accessory  
hub Socket  
®
Notch  
pin  
Accessory Shaft  
housing  
Not part of mixer.  
removing Accessory  
Mounting Accessory  
ꢀ. 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.  
ꢀ. 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 page 4).  
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ꢀ6  
Accessories - Sold Separately  
for More information call 1-800-541-6390  
Multi-function Accessory pack  
®
®
Model fppA  
KitchenAid has packaged its three most popular  
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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.  
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8
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fruit/vegetable Strainer  
Model fvSfGA  
®
Makes preparing jams, purées, sauces and baby foods  
quick and easy.  
chenAid  
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Solid State Speed Contr  
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food tray  
Model ft  
Holds large quantities of food for quicker and easier  
juicing, puréeing and grinding. For use with FGA.  
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Sausage Stuffer  
Model SSA  
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Solid State Speed Cont  
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8" and 58" stuffing tubes make Bratwurst, Kielbasa,  
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US  
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6
8
10  
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Italian or Polish Sausage and breakfast links. For use  
with FGA.  
Continued on next page.  
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ꢀ7  
Accessories - Sold Separately  
for More information call 1-800-541-6390  
rotor Slicer/Shredder  
Model rvSA  
Includes 4 cones: thin and thick slicer, fine and  
coarse shredder.  
K
St. Josepit  
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Solid State Sp  
id  
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eed Cont  
2
4
6
8
10  
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Grain Mill  
Model GMA  
Grinds low-moisture grains from very fine to extra  
coarse textures.  
Aid  
gan USA  
Solid State Speed  
C
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2
4
6
ontrol  
8
10  
can opener  
Model co  
K
St. Josepit  
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Solid State Spe  
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2
4
6
8
10  
ed Cont  
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Opens cans quickly, leaves edges smooth and snag-free.  
pasta roller Set  
Model KprA  
Makes lasagna noodles, fettuccine and spaghetti. Three  
piece set includes Pasta Roller, Fettuccine Cutter and  
Spaghetti Cutter.  
K
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2
4
6
8
10  
Contr  
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citrus Juicer  
Model Je  
tate  
S
Juices citrus fruits quickly and thoroughly,  
strains out pulp.  
Stir  
2
4
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6
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ꢀ8  
Accessories - Sold Separately  
for More information call 1-800-541-6390  
pasta Maker  
Model SNfGA  
®
5 plates make thin and thick spaghetti, flat noodles,  
macaroni, and lasagna. Comes with Food Grinder.  
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water Jacket  
Model K5AwJ  
Fill with ice, cold or hot water to keep cold mixtures  
cold, hot ones hot.  
pouring Shield  
Model KN1pS  
KitchenAid  
St. Joseph, Michigan USA  
Solid State Speed Contr  
Of  
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Stir  
2
4
6
8
10  
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Minimizes splash-out when adding ingredients.  
Bowl covers  
2 pack, non-sealing bowl covers are dishwasher-safe  
(top rack).  
Mixer covers  
Model K45cr  
(For 42 quart mixers)  
Model K5cr  
(For 5 quart mixers)  
To protect mixers when not in use. Made of cotton and  
polyester, they are machine washable.  
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ꢀ9  
crabmeat Dip  
1 package (8 oz.) light  
cream cheese  
1 cup reduced-fat  
Place cream cheese, cottage cheese, and mayonnaise in  
mixer bowl. Attach bowl and flat beater to mixer. Turn to  
Speed 6 and beat about ꢀ minute, or until well blended.  
Stop and scrape bowl. Add all remaining ingredients.  
Turn to Speed 6 and beat about ꢀ minute, or until all  
ingredients are combined.  
cottage cheese  
1
4
cup reduced-calorie  
mayonnaise  
1
1 can (6 ⁄  
2
oz.)  
Refrigerate until well chilled. Serve with assorted crackers  
or raw vegetables.  
crabmeat, flaked  
1 tablespoon lemon  
juice  
Yield: 24 servings (2 tablespoons per serving).  
Per serving: About 42 cal, 4 g pro, ꢀ g carb, 3 g fat,  
ꢀ2 mg chol, ꢀ80 mg sod.  
3 tablespoons chopped  
green onions  
teaspoon garlic salt  
1
2
3 drops hot pepper  
sauce  
creamy pineapple fruit Dip  
4 ounces light cream  
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.  
cheese  
1
2
cup marshmallow  
cream  
1 can (8 oz.) crushed  
pineapple, well  
drained  
2 teaspoons grated  
orange peel  
Yield: ꢀ2 servings (2 tablespoons per serving).  
Per serving: About 6ꢀ cal, ꢀ g pro, ꢀꢀ g carb,  
2 g fat, 3 mg chol, 58 mg sod.  
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20  
layered Mexican Dip  
1 package (8 oz.) light  
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.  
cream cheese  
1
2
cup shredded hot  
pepper Monterey  
Jack cheese  
Spread cheese mixture on ꢀ0-inch serving plate to within  
ꢀ or 2 inches of edge. Spread bean dip over cheese.  
Spread salsa over bean dip. Top with onions and olives.  
Refrigerate until ready to serve. Serve with tortilla chips,  
if desired.  
1
1
1
1
4
cup bean or black  
bean dip  
cup thick and chunky  
salsa  
cup chopped green  
onions  
cup sliced pitted ripe  
olives  
2  
2  
Yield: ꢀ2 servings (4 cup per serving).  
Per serving: About 70 cal, 4 g pro, 3 g carb,  
5 g fat, ꢀ2 mg chol, 265 mg sod.  
4  
Nutty cheese Ball  
1 cup shredded sharp  
Cheddar cheese  
1 cup shredded Swiss  
cheese  
1 package (8 oz.) light  
cream cheese  
2 tablespoons chopped  
fresh chives  
Place all ingredients, except pecans, in mixer bowl. Attach  
bowl and flat beater to mixer. Turn to Speed 4 and beat  
about ꢀ 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).  
2 teaspoons  
Per serving: About 65 cal, 4 g pro, ꢀ g carb, 5 g fat, ꢀ3  
mg chol, ꢀ09 mg sod.  
Worcestershire sauce  
teaspoon paprika  
teaspoon garlic  
powder  
cup finely chopped  
pecans  
1
2
4
1
1
4
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2ꢀ  
Spinach and cheese crostini  
1 baguette loaf, cut  
Place baguette slices on baking sheet. Bake at  
375°F for 4 to 6 minutes, or until toasted. Set aside.  
1
into ⁄2-inch slices  
2 teaspoons butter or  
Melt butter in ꢀ0-inch skillet over medium heat. Add  
onion and garlic. Cook and stir 2 to 3 minutes, or until  
softened. Add spinach. Cook and stir 30 to 60 seconds,  
or until warm. Cool slightly.  
margarine  
1
2
cup finely chopped  
onion  
1 clove garlic, minced  
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 ꢀ teaspoon  
Cheddar cheese. Bake at 375°F for 5 to 8 minutes, or  
until thoroughly heated and cheese is melted.  
Serve warm.  
1 package (9 oz.)  
frozen chopped  
spinach, thawed and  
squeezed dry  
1 package (8 oz.) light  
cream cheese  
cup roasted red  
peppers  
cup shredded  
Cheddar cheese  
1
4
1
2
Yield: ꢀ2 servings (2 crostini per serving).  
Per serving: About ꢀ4ꢀ cal, 6 g pro, ꢀ6 g carb,  
6 g fat, ꢀ2 mg chol, 324 mg sod.  
Meatballs with Salsa  
1
4
cup fat-free egg  
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.  
substitute or 1 egg  
1
3
cup fresh bread  
crumbs  
teaspoon chili  
powder  
teaspoon garlic  
powder  
1
2
Form turkey mixture into ꢀ-inch balls. Spray ꢀ2-inch skillet  
with no-stick cooking spray. Cook meatballs over  
medium-high heat until well browned; drain.  
1
4
Mix salsa, chili sauce, and water in small bowl. Add to  
meatballs and stir. Reduce heat to low. Cook, covered,  
about ꢀ0 minutes, or until meatballs are thoroughly  
1
8
teaspoon cayenne  
pepper  
1 pound ground turkey  
cooked, stirring frequently. Serve warm.  
1
2
cup thick and chunky  
salsa  
Yield: ꢀ2 servings (3 meatballs per serving).  
1
Per serving: About 84 cal, 8 g pro, 5 g carb, 3 g fat,  
30 mg chol, 280 mg sod.  
2
cup chili sauce  
cup water  
1
2
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22  
Mushroom-onion tartlets  
pastry crusts  
To make pastry crusts, place cream cheese and  
4 oz. light cream  
cheese  
2 tablespoons butter in mixer bowl. Attach bowl and flat  
beater to mixer. Turn to Speed 4 and beat about  
3
ꢀ minute. Stop and scrape bowl. Add ⁄  
4
cup flour. Turn to  
3 tablespoons butter  
or margarine, divided Speed 2 and mix about ꢀ minute, or until well blended.  
cup plus 1 teaspoon  
all-purpose flour  
3
Form mixture into a ball. Wrap in waxed paper and chill  
ꢀ hour. Clean mixer bowl and beater.  
4
8 oz. fresh mushrooms,  
To make filling, melt remaining ꢀ tablespoon butter in  
ꢀ0-inch skillet over medium heat. Add mushrooms and  
onions. Cook and stir until tender. Remove from heat.  
Cool slightly.  
coarsely chopped  
1
2
cup chopped green  
onions  
Divide chilled dough into 24 pieces. Press each piece into  
miniature muffin cup (greased, if desired).  
filling  
1 egg  
For filling, place egg, remaining ꢀ 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 ꢀ5 to  
20 minutes, or until egg mixture is puffed and golden  
brown. Serve warm.  
1
4
teaspoon dried  
thyme leaves  
1
2  
cup shredded Swiss  
cheese  
Yield: ꢀ2 servings (2 tartlets per serving).  
Per serving: About 98 cal, 4 g pro, 8 g carb,  
6 g fat, 33 mg chol, 83 mg sod.  
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23  
Stuffed New potatoes  
8 small new red  
Cut potatoes in half. Scoop out insides of potatoes,  
leaving 8-inch shells. Place insides of potatoes in mixer  
bowl. Attach bowl and flat beater to mixer. Turn to Speed  
2 and mix about ꢀ 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.  
potatoes, boiled in  
skins  
1
4
cup reduced-fat sour  
cream  
1 tablespoon  
margarine or butter,  
melted  
teaspoon garlic salt  
teaspoon dried  
thyme leaves  
cup finely chopped  
green onions  
1
4
4
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.  
1
1
4
1
4
cup finely shredded  
Cheddar cheese  
Yield: 8 servings (2 potato halves per serving).  
Per serving: About 58 cal, 2 g pro, 6 g carb, 3 g fat, 5 mg  
chol, ꢀ08 mg sod.  
Paprika, if desired  
Sweet potato puff  
2 medium sweet  
potatoes, cooked  
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 ꢀ minute.  
Spread mixture in greased 9-inch pie plate. Bake at 400°F  
for 20 minutes, or until set. Clean bowl and beater.  
and peeled  
1
3
2
cup low-fat milk  
cup sugar  
1
2 eggs  
Place all topping ingredients in mixer bowl. Attach bowl  
and flat beater to mixer. Turn to Stir Speed and mix about  
ꢀ5 seconds. Spread on hot puff. Bake ꢀ0 minutes longer.  
Yield: 6 servings (2 cup per serving).  
2 tablespoons butter  
or margarine  
1
2
teaspoon nutmeg  
1
2  
teaspoon cinnamon  
Per serving: About 268 cal, 6 g pro, 35 g carb,  
ꢀ2 g fat, 2 mg chol, ꢀ76 mg sod.  
crunchy praline topping  
2 tablespoons butter  
or margarine, melted  
cup corn flakes  
cup chopped  
walnuts or pecans  
3
4
4
1
1
4  
cup firmly packed  
brown sugar  
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24  
Mashed potatoes  
5 large potatoes (about Warm mixer bowl and flat beater with hot water; dry.  
1
2 ⁄  
2
lbs.), peeled,  
Place hot potatoes in bowl. Attach bowl and flat beater  
to mixer. Gradually turn to Speed 2 and mix about  
ꢀ minute, or until smooth.  
quartered, and  
boiled  
1
2
cup low-fat milk,  
heated  
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 ꢀ minute, or until fluffy.  
Stop and scrape bowl. Exchange flat beater for Wire  
Whip*. Turn to Speed ꢀ0 and whip 2 to 3 minutes.  
3
2 tablespoons butter  
or margarine  
1 teaspoon salt  
1
8
teaspoon black  
pepper  
Yield: 9 servings ( cup per serving).  
4
Per serving: About ꢀꢀꢀ cal, 2 g pro, ꢀ9 g carb,  
3 g fat, 8 mg chol, 296 mg sod.  
vAriAtioNS  
Garlic Mashed potatoes  
Substitute ꢀ teaspoon garlic salt for salt.  
Per serving: About ꢀ76 cal, 3 g pro, 32 g carb,  
4 g fat, 2 mg chol, 403 mg sod.  
parmesan Mashed potatoes  
3
1
Increase milk to ⁄  
4
cup. Add cup grated Parmesan  
3
cheese with milk.  
Per serving: About 205 cal, 6 g pro, 32 g carb,  
6 g fat, 7 mg chol, 524 mg sod.  
Sour cream-chive Mashed potatoes  
1
1
Substitute ⁄  
4
cup reduced-fat sour cream for cup milk.  
4
Add 2 tablespoons chopped fresh chives.  
Per serving: About ꢀ78 cal, 4 g pro, 32 g carb,  
4 g fat, 2 mg chol, 4ꢀ7 mg sod.  
* Wire Whip sold separately for model K4SS.  
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25  
herbed whipped Squash  
1 large butternut  
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.  
squash, baked (about  
3 cups cooked)  
1
4
cup butter or  
margarine, melted  
1
Yield: 6 servings (2 cup per serving).  
2
teaspoon dried  
tarragon leaves  
teaspoon salt  
Per serving: About ꢀ07 cal, ꢀ g pro, ꢀꢀ g carb,  
7 g fat, 0 mg chol, ꢀ37 mg sod.  
1
8
1
8  
teaspoon black  
pepper  
Black Bean frittata  
2 cups fat-free egg  
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.  
substitute or 8 eggs  
1
4
cup low-fat milk  
1 tablespoon oil  
Heat oil in large skillet over medium heat until oil sizzles.  
Add bell pepper and onions. Cook about ꢀ minute, or  
until slightly tender. Stir in beans. Cook about ꢀ minute,  
or until thoroughly heated.  
1
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  
Reduce heat to medium-low. Pour egg mixture over  
vegetables. Cook about 6 minutes, or until almost set.  
As bottom of egg mixture sets, carefully lift edges with  
spatula and let uncooked egg run to the bottom of the  
pan. Cook, covered, about 2 minutes, or until top is set  
but still shiny. Sprinkle with cheese. Cook, covered, about  
ꢀ minute, or until cheese melts.  
Yield: 6 servings.  
Per serving: About 208 cal, ꢀ8 g pro, ꢀ5 g carb,  
8 g fat, ꢀ8 mg chol, 463 mg sod.  
tip: For browned top on frittata, place under broiler  
about ꢀ minute, or until cheese is browned and bubbly.  
* Wire Whip sold separately for model K4SS.  
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26  
Garden Quiche  
Baked Pastry Shell  
(see page 43)  
Follow procedure for Baked Pastry Shell. Cool  
ꢀ0 minutes.  
1 tablespoon oil  
1 small onion, chopped  
1 medium green bell  
pepper, chopped  
8 oz. sliced fresh  
mushrooms  
Meanwhile, heat oil in large non-stick skillet over  
medium-high heat. Add onion and bell pepper. Cook  
about ꢀ 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 ꢀ to 2 minutes.  
6 eggs  
1
3
cup low-fat milk  
1 tablespoon chopped  
fresh parsley  
1 teaspoon salt  
5 drops hot pepper  
sauce  
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.  
1 cup (4 oz.) reduced-  
fat shredded Swiss  
cheese  
Yield: 8 servings.  
Per serving (filling and crust): About 264 cal,  
ꢀ2 g pro, ꢀ7 g carb, ꢀ6 g fat, ꢀ72 mg chol,  
56ꢀ mg sod.  
cheese-Stuffed Shells  
1
2
cup fat-free egg  
substitute or 2 eggs  
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.  
1 container (15 oz.)  
no-fat ricotta cheese  
2 cups shredded part-  
skim mozzarella  
Fill each shell with 2 to 3 tablespoons cheese mixture.  
Place filled shells in ꢀ3x9x2-inch baking pan. Pour  
Marinara Sauce over shells. Cover pan with foil. Bake at  
350°F for 30 to 35 minutes, or until bubbly.  
cheese  
1
4
cup grated Parmesan  
cheese  
Yield: 4 to 6 servings.  
2 teaspoons dried  
parsley leaves  
2 teaspoons no-salt  
herb and garlic  
seasoning  
Per serving: About 527 cal, 46 g pro, 56 g carb,  
ꢀ5 g fat, 57 mg chol, 865 mg sod.  
24 jumbo pasta shells,  
cooked and drained  
2 cups prepared  
Marinara Sauce  
* Wire Whip sold separately for model K4SS.  
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27  
Quick Yellow cake  
1
2 ⁄  
4
cups all-purpose  
flour  
cups sugar  
Combine dry ingredients in mixer bowl. Add shortening,  
milk, and vanilla. Attach bowl and flat beater to mixer.  
Turn to Speed 2 and mix about ꢀ 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 ꢀ minute.  
1
1 ⁄  
3
3 teaspoons baking  
powder  
teaspoon salt  
cup shortening  
1
2
1
Pour batter into two greased and floured 8- or 9-inch  
round baking pans. Bake at 350°F for 30 to 35 minutes,  
or until toothpick inserted in center comes out clean.  
Cool ꢀ0 minutes. Remove from pans. Cool completely on  
wire rack. Frost if desired.  
2
1 cup low-fat milk  
1 teaspoon vanilla  
2 eggs  
Yield: ꢀ2 to ꢀ6 servings.  
Per serving: About 272 cal, 4 g pro, 42 g carb,  
ꢀ0 g fat, 37 mg chol, ꢀ75 mg sod.  
easy white cake  
2 cups all-purpose  
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 ꢀ minute. Stop and scrape  
bowl. Add egg whites. Turn to Speed 6 and beat about  
ꢀ minute, or until smooth and fluffy.  
flour  
1
1 ⁄  
2
cups sugar  
3 teaspoons baking  
powder  
teaspoon salt  
cup shortening  
1
2
2
Pour batter into two greased and floured 8- or 9-inch  
round baking pans. Bake at 350°F for 30 to 35 minutes,  
or until toothpick inserted in center comes out clean. Cool  
ꢀ0 minutes. Remove from pans. Cool completely on wire  
rack. Frost if desired.  
1
1 cup low-fat milk  
1 teaspoon vanilla  
4 egg whites  
Yield: ꢀ2 to ꢀ6 servings.  
Per serving: About 267 cal, 4 g pro, 42 g carb,  
9 g fat, 2 mg chol, ꢀ83 mg sod.  
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28  
caramel walnut Banana torte  
topping  
1 cup firmly packed  
brown sugar  
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-inch round baking pans. Sprinkle with walnuts.  
1
2
cup butter or  
margarine  
cup whipping cream  
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 ꢀ5 seconds after each addition.  
Stop and scrape bowl.  
1
4
1 cup chopped  
walnuts  
cake  
1
1 ⁄  
2
cups sugar  
cup butter or  
margarine, softened  
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.  
1
2
1 cup (2 medium)  
mashed ripe banana  
1 teaspoon vanilla  
3 eggs  
1
2 ⁄  
2
cups all-purpose  
flour  
teaspoons baking  
powder  
1
1 ⁄  
4
Meanwhile, to make filling, combine sugar, flour, and  
salt in medium saucepan. Gradually stir in milk. Heat to  
boiling over medium heat, stirring constantly. Stir about  
1 teaspoon baking  
4
cup hot mixture into beaten egg in separate bowl.  
soda  
teaspoon salt  
cup buttermilk  
1
Pour egg mixture into saucepan. Cook until mixture is  
bubbly, stirring constantly. Remove from heat. Stir in  
vanilla and butter. Cool slightly. Refrigerate ꢀ hour while  
cake is cooling.  
4
2
3
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.  
filling  
1
2
cup sugar  
3 tablespoons all-  
purpose flour  
teaspoon salt  
1
4
1 cup low-fat milk  
1 egg, beaten  
Yield: ꢀ6 to 20 servings.  
1 teaspoon vanilla  
1 tablespoons butter  
or margarine  
Per serving: About 45ꢀ cal, 7 g pro, 65 g carb,  
ꢀ9 g fat, 58 mg chol, 384 mg sod.  
2 medium bananas,  
thinly sliced  
cup whipping cream,  
whipped  
1
2
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29  
Angel food cake  
Mix flour and 2 cup sugar in small bowl. Set aside.  
1
1 ⁄  
4
cups all-purpose  
flour  
cups sugar, divided  
cups egg whites  
(about 12 to 15 egg  
whites)  
teaspoons cream of  
tartar  
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.  
1
1 ⁄  
2
1
1 ⁄  
2
Add cream of tartar, salt, and vanilla. Turn to Speed 8 and  
whip 2 to 22 minutes, or until whites are almost stiff but  
not dry. Turn to Speed 2. Gradually add remaining ꢀ cup  
sugar and mix about ꢀ minute. Stop and scrape bowl.  
1
1 ⁄  
2
1
4
teaspoon salt  
Remove bowl from mixer. Spoon flour-sugar mixture,  
one-fourth at a time, over egg whites. Fold in gently with  
spatula, just until blended.  
1
1 ⁄  
2
teaspoons vanilla or  
1
2
teaspoon almond  
extract  
Pour batter into ungreased ꢀ0-inch tube pan. With knife,  
gently cut through batter to remove large air bubbles.  
Bake at 375°F for 35 minutes, or until crust is golden  
brown and cracks are very dry. Immediately invert cake  
onto funnel or soft drink bottle. Cool completely. Remove  
from pan.  
Yield: ꢀ6 servings.  
Per serving: About ꢀ24 cal, 4 g pro, 27 g carb,  
0 g fat, 0 mg chol, 79 mg sod.  
* Wire Whip sold separately for model K4SS.  
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30  
old-fashioned pound cake  
3 cups all-purpose  
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 ꢀ minute. Stop  
and scrape bowl. Turn to Speed 6 and beat about  
2 minutes. Stop and scrape bowl.  
flour  
2 cups sugar  
3 teaspoons baking  
powder  
teaspoon salt  
1
2
Turn to Speed 2 and add eggs, one at a time, mixing  
about ꢀ5 seconds after each addition. Turn to Speed 4  
and beat about 30 seconds.  
2 cups butter, softened  
1
2
cup low-fat milk  
1 teaspoon vanilla  
1 teaspoon almond  
extract  
Pour batter into greased and floured ꢀ0-inch tube pan.  
Bake at 350°F for ꢀ hour ꢀ5 minutes, or until toothpick  
inserted in center comes out clean. Cool completely on  
wire rack. Remove cake from pan.  
6 eggs  
Yield: ꢀ6 servings.  
Per serving: About 4ꢀ9 cal, 5 g pro, 44 g carb,  
25 g fat, ꢀ43 mg chol, 378 mg sod.  
Double chocolate pound cake  
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 ꢀ minute. Stop and scrape  
bowl. Turn to Speed 6 and beat about 2 minutes. Stop  
and scrape bowl.  
3 cups all-purpose  
flour  
2 cups sugar  
1
2
cup unsweetened  
Dutch-processed  
cocoa powder  
Turn to Speed 2 and add eggs, one at a time, mixing  
about ꢀ5 seconds after each addition. Turn to Speed 4  
and beat about 30 seconds.  
3 teaspoons baking  
powder  
teaspoon salt  
1
2
Pour batter into greased and floured ꢀ0-inch tube pan.  
Bake at 325°F for ꢀ 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.  
1 cup butter, softened  
1
1 ⁄  
4
cups low-fat milk  
1 teaspoon vanilla  
5 eggs  
Melt chocolate and margarine in small saucepan over  
low heat. Remove from heat. Stir in powdered sugar and  
vanilla. Stir in water, ꢀ teaspoon at a time, until glaze is  
of desired consistency.  
chocolate Glaze  
2 squares (1 oz.  
each) unsweetened  
chocolate  
Yield: ꢀ6 servings.  
Per serving: About 390 cal, 6 g pro, 55 g carb,  
ꢀ8 g fat, 99 mg chol, 289 mg sod.  
3 tablespoons  
margarine or butter  
1 cup powdered sugar  
3
4
teaspoon vanilla  
2 tablespoons hot  
water  
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3ꢀ  
chocolate cake  
2 cups all-purpose  
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 ꢀ 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 ꢀ minute.  
flour  
1
1 ⁄  
3
cups sugar  
1 teaspoon baking  
powder  
teaspoon baking  
soda  
teaspoon salt  
cup shortening  
1
2
Pour batter into two greased and floured 8- or 9-inch  
round baking pans. Bake at 350°F for 30 to 35 minutes,  
or until toothpick inserted in center comes out clean.  
Cool ꢀ0 minutes. Remove from pans. Cool completely on  
wire rack. Frost if desired.  
1
2
1
2
1 cup low-fat milk  
1 teaspoon vanilla  
2 eggs  
Yield: ꢀ2 to ꢀ6 servings.  
2 squares (1 oz.  
each) unsweetened  
chocolate, melted  
Per serving: About 285 cal, 4 g pro, 4ꢀ g carb,  
ꢀ2 g fat, 37 mg chol, ꢀ85 mg sod.  
Sunshine chiffon cake  
2 cups all-purpose  
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  
flour  
1
1 ⁄  
2
cups sugar  
4 and beat about ꢀ minute. Stop and scrape bowl.  
Continuing on Speed 4, beat about ꢀ5 seconds.  
Pour mixture into another bowl. Clean mixer bowl  
and Wire Whip*.  
1 tablespoon baking  
powder  
1
4
2
teaspoon salt  
cup cold water  
cup oil  
3
1
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 22 minutes, or until whites are stiff but  
not dry.  
2
7 egg yolks, beaten  
1 teaspoon vanilla  
2 teaspoons grated  
lemon rind  
Remove bowl from mixer. Gradually add flour mixture to  
egg whites. Fold in gently with spatula, just until blended.  
7 egg whites  
1
Pour batter into ungreased ꢀ0-inch 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.  
2
teaspoon cream of  
tartar  
Combine powdered sugar and butter in small bowl. Stir  
in lemon juice, ꢀ tablespoon at a time, until glaze is of  
desired consistency.  
lemon Glaze  
1 cup powdered sugar  
1 tablespoon butter or  
margarine, softened  
2-3 tablespoons lemon  
juice  
Yield: ꢀ6 servings.  
Per serving: About 256 cal, 4 g pro, 38 g carb,  
ꢀ0 g fat, 93 mg chol, ꢀ52 mg sod.  
* Wire Whip sold separately for model K4SS.  
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32  
chocolate Almond Brownie cake  
cake  
To make cake, melt chocolate and butter in medium  
saucepan over low heat, stirring constantly. Remove from  
heat; cool slightly.  
7 squares (1 oz.  
each) semi-sweet  
chocolate  
Place egg whites in mixer bowl. Attach bowl and Wire  
Whip* to mixer. Turn to Speed 8 and whip ꢀ to  
2 minutes, or until stiff peaks form. Place egg whites in  
another bowl. Clean mixer bowl and Wire Whip*.  
1
2
cup butter or  
margarine  
3 eggs, separated  
1
2
2
cup sugar  
teaspoon almond  
extract  
Place chocolate mixture, sugar, and almond extract in  
mixer bowl. Attach bowl and flat beater to mixer. Turn to  
Speed 4 and beat about ꢀ 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 ꢀ5 seconds. Gently  
fold in egg whites with spatula.  
1
2 tablespoons all-  
purpose flour  
Glaze  
Spoon batter into 8-inch springform pan that has  
been greased and floured on the bottom only. Bake at  
375°F for 20 to 25 minutes, or until set in center. Cool  
completely on wire rack before glazing. Clean mixer bowl.  
1 square (1 oz.) semi-  
sweet chocolate  
1 teaspoon shortening  
To make Glaze, melt chocolate and shortening in small  
saucepan over low heat, stirring to blend. Drizzle over cake.  
topping  
1
2
cup whipping cream  
To make topping, place cream, powdered sugar, and  
almond extract in mixer bowl. Attach Wire Whip* and  
bowl to mixer. Turn to Speed ꢀ0 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.  
1 tablespoon  
powdered sugar  
teaspoon almond  
extract  
1
4
2 tablespoons sliced  
almonds  
Yield: ꢀ6 servings.  
Per serving: About ꢀ80 cal, 3 g pro, ꢀ7 g carb,  
ꢀ3 g fat, 58 mg chol, 74 mg sod.  
* Wire Whip sold separately for model K4SS.  
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33  
Applesauce cake  
1
1 ⁄  
2
cups all-purpose  
flour  
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 ꢀ 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.  
1 cup whole wheat  
flour  
cups sugar  
1
1 ⁄  
2
1 teaspoon baking  
powder  
1 teaspoon baking  
Pour batter into greased and floured ꢀ3x9x2-inch  
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.  
soda  
teapoon salt  
teaspoons cinnamon  
teaspoon nutmeg  
cups applesauce  
cup margarine or  
butter, melted  
1
2
1
1 ⁄  
2
1
Yield: ꢀ2 to ꢀ6 servings.  
2
1
1 ⁄  
2
Per serving: About 3ꢀ8 cal, 5 g pro, 5ꢀ g carb,  
ꢀꢀ g fat, 36 mg chol, 3ꢀ5 mg sod.  
1
2
2 eggs  
1 cup chopped, peeled  
apple  
cup chopped  
walnuts  
1
2
Caramel Creme  
Frosting, if desired  
(see page 36)  
Spice cake  
1
2 ⁄  
4
cups all-purpose  
flour  
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 ꢀ 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.  
1 cup firmly packed  
brown sugar  
cup sugar  
1
2
1 teaspoon baking  
soda  
teaspoon salt  
Pour batter into greased and floured ꢀ3x9x2-inch  
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.  
1
2
1 teaspoon cinnamon  
1
2
teaspoon cloves  
teaspoon nutmeg  
1
2
Yield: ꢀ2 to ꢀ6 servings.  
1 cup buttermilk  
1
2
cup shortening  
Per serving: About 3ꢀ0 cal, 5 g pro, 50 g carb,  
ꢀ0 g fat, 54 mg chol, 240 mg sod.  
1 teaspoon vanilla  
3 eggs  
1
2
cup raisins  
Orange Cream  
Cheese Frosting, if  
desired (see page 36)  
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34  
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 ꢀ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 ꢀ minute.  
Stop and scrape bowl. Turn to Speed 2. Slowly add  
melted chocolate and mix about ꢀ2 minutes. Stop and  
scrape bowl. Turn to Speed 4 and beat about ꢀ minute.  
Yield: ꢀ2 to ꢀ6 servings (frosting for 2-layer or  
ꢀ3x9x2-inch cake).  
Per serving: About 325 cal, ꢀ g pro, 44 g carb,  
ꢀ8 g fat, 4ꢀ mg chol, ꢀ60 mg sod.  
Buttercream frosting  
1
4
3
cup butter, softened  
Place butter in mixer bowl. Attach bowl and flat beater to  
mixer. Turn to Speed 4 and beat about ꢀ minute, or until  
creamy. Stop and scrape bowl. Add cream, milk, vanilla,  
salt, and ꢀ cup powdered sugar. Turn to Stir Speed and  
mix about 30 seconds. Stop and scrape bowl. Turn to  
Speed 2 and mix about ꢀ2 minutes, or until well blended.  
Stop and scrape bowl.  
1
cup cream or  
evaporated milk  
1 teaspoon vanilla  
1
4
teaspoon salt  
4 cups powdered  
sugar, divided  
Turn to Stir Speed. Gradually add remaining 3 cups  
powdered sugar and mix until blended. Stop and scrape  
bowl, if necessary. Add milk, ꢀ teaspoon at a time, if  
necessary. Turn to Speed 4 and beat about ꢀ minute, or  
until smooth.  
Low-fat milk, if  
necessary  
Yield: ꢀ2 to ꢀ6 servings (frosting for 2-layer or  
ꢀ3x9x2-inch cake).  
Per serving: About 208 cal, 0 g pro, 40 g carb,  
6 g fat, ꢀ6 mg chol, 99 mg sod.  
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35  
caramel creme frosting  
1
2
cup margarine or  
butter  
Melt margarine in medium saucepan. Add brown sugar and  
milk; mix. Heat to boiling. Cook about ꢀ minute, stirring  
constantly. Remove from heat. Add marshmallows. Stir until  
marshmallows melt and mixture is smooth.  
1 cup firmly packed  
brown sugar  
cup low-fat milk  
1
4
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 ꢀ minute, or until smooth and creamy.  
Spread on cake while warm.  
1 cup miniature  
marshmallows  
2 cups powdered  
sugar  
teaspoon vanilla  
1
2
Yield: ꢀ2 to ꢀ6 servings (frosting for 2-layer or  
ꢀ3x9x2-inch cake).  
Per serving: About 228 cal, 0 g pro, 4ꢀ g carb,  
7 g fat, 0 mg chol, 98 mg sod.  
fluffy KitchenAid frosting  
1
1 ⁄  
2
2
cups sugar  
teaspoon cream of  
tartar  
teaspoon salt  
cup water  
tablespoons light  
corn syrup  
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.  
1
1
2
Place egg whites in mixer bowl. Attach bowl and Wire  
Whip* to mixer. Turn to Speed ꢀ0 and whip about 45  
seconds, or until whites begin to hold shape. Continuing  
on Speed ꢀ0, slowly pour hot syrup into egg whites in a  
fine stream and whip ꢀ to ꢀ2 minutes. Add vanilla and  
whip about 5 minutes longer, or until frosting loses its  
gloss and stands in stiff peaks. Frost cake immediately.  
1
2
1
1 ⁄  
2
2 egg whites  
1
1 ⁄  
2
teaspoons vanilla  
Yield: ꢀ2 to ꢀ6 servings (frosting for 2-layer or  
ꢀ3x9x2-inch cake).  
Per serving: About ꢀ09 cal, ꢀ g pro, 27 g carb,  
0 g fat, 0 mg chol, ꢀ0ꢀ mg sod.  
orange cream cheese frosting  
4 cups powdered  
sugar  
1 package (8 oz.) light  
cream cheese  
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.  
1 teaspoon orange  
Yield: ꢀ2 to ꢀ6 servings (frosting for 2-layer or  
ꢀ3x9x2-inch cake).  
juice  
1
2
teaspoon grated  
orange peel  
Per serving: About ꢀ96 cal, 2 g pro, 4ꢀ g carb,  
3 g fat, 7 mg chol, ꢀ07 mg sod.  
* Wire Whip sold separately for model K4SS.  
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36  
creamy No-cook Mints  
3 ounces light cream  
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 ꢀ2 minutes, or until mixture becomes very stiff.  
cheese  
1
4
teaspoon mint  
flavoring  
2 drops green food  
color or color of  
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 34-inch balls,  
using about ꢀ teaspoon for each ball. Roll in superfine  
sugar. Place on waxed paper covered with superfine  
sugar. Flatten slightly with thumb to form 4-inch thick  
patties. If desired, press back of fork lightly on patties to  
form ridges.  
choice  
1
1
4 ⁄4-4 ⁄2 cups powdered  
sugar  
Superfine sugar  
Store mints, tightly covered, in refrigerator. Mints also  
freeze well.  
Yield: 42 servings (2 candies per serving).  
Per serving: About 54 cal, 0 g pro, ꢀ3 g carb,  
0 g fat, ꢀ mg chol, ꢀ2 mg sod.  
chocolate fudge  
Butter  
2 cups sugar  
teaspoon salt  
cup evaporated milk  
1 teaspoon light corn  
syrup  
Butter sides of heavy 2-quart saucepan. Combine sugar,  
salt, evaporated milk, corn syrup, and chocolate in pan.  
Cook and stir over medium heat until chocolate melts and  
sugar dissolves. Cook to soft ball stage (236°F) without  
stirring. Remove immediately from heat. Add butter  
without stirring. Cool to lukewarm (ꢀꢀ0°F). Stir in vanilla.  
1
4
8
3
Pour mixture into mixer bowl. Attach bowl and flat beater  
to mixer. Turn to Speed 2 and mix about 8 minutes, or  
until fudge stiffens and loses its gloss. Quickly turn to  
Stir Speed and add walnuts, mixing just until blended.  
Spread in buttered 9x9x2-inch baking pan. Cool at room  
temperature. Cut into ꢀ-inch squares when firm.  
2 squares (1 oz.  
each) unsweetened  
chocolate  
2 tablespoons butter  
or margarine  
1 teaspoon vanilla  
Yield: 64 servings (ꢀ square per serving).  
2 cup chopped  
walnuts or pecans  
Per serving: About 59 cal, ꢀ g pro, 7 g carb, 3 g fat, ꢀ mg  
chol, ꢀ2 mg sod.  
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37  
Divinity  
3 cups sugar  
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.  
3
2  
4
cup light corn syrup  
cup water  
1
2 egg whites  
Place egg whites in mixer bowl. Attach bowl and  
Wire Whip* to mixer. Turn to Speed 8 and whip about  
ꢀ minute, or until soft peaks form. Gradually add syrup  
in a fine stream and whip about 22 minutes longer.  
1 teaspoon almond  
extract  
1 cup chopped  
walnuts or pecans  
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 ꢀ92 cal, 2 g pro, 40 g carb,  
4 g fat, 0 mg chol, ꢀ5 mg sod.  
chocolate chip cookies  
1 cup granulated sugar 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.  
1 cup brown sugar  
1 cup butter or  
margarine, softened  
2 eggs  
1
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 ꢀ5 seconds.  
1 ⁄  
2
teaspoons vanilla  
1 teaspoon baking  
soda  
1 teaspoon salt  
3 cups all-purpose  
flour  
12 ounces semi-sweet  
chocolate chips  
Drop by rounded teaspoonfuls onto greased baking  
sheets, about 2 inches apart. Bake at 375°F for ꢀ0 to ꢀ2  
minutes. Remove from baking sheets immediately and  
cool on wire racks.  
Yield: 54 servings (ꢀ cookie per serving).  
Per serving: About ꢀꢀ7 cal, ꢀ g pro, ꢀ7 g carb,  
5 g fat, 8 mg chol, ꢀ06 mg sod.  
vAriAtioNS  
2 cups raisins, coconut, or chopped walnuts may be  
substituted for chocolate chips.  
* Wire Whip sold separately for model K4SS.  
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38  
Macadamia chocolate chunk cookies  
1 cup firmly packed  
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 ꢀ minute.  
Stop and scrape bowl.  
brown sugar  
3
4
cup sugar  
1 cup margarine or  
butter, softened  
2 teaspoons vanilla  
2 eggs  
Add ꢀ cup flour, cocoa powder, baking soda, and salt.  
Turn to Stir Speed and mix about 30 seconds. Gradually  
add remaining ꢀ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.  
1
2 ⁄  
4
cups all-purpose  
flour, divided  
cup unsweetened  
cocoa powder  
1
2
Drop by rounded teaspoonfuls onto greased baking  
sheets, about 2 inches apart. Bake at 325°F for ꢀ2 to  
ꢀ3 minutes, or until edges are set. DO NOT OVERBAKE.  
Cool on baking sheets about ꢀ minute. Remove to wire  
racks and cool completely.  
1 teaspoon baking  
soda  
1
2
teaspoon salt  
1 package (8 oz.)  
semi-sweet baking  
chocolate, cut into  
Yield: 48 servings (ꢀ cookie per serving).  
small chunks  
Per serving: About ꢀ25 cal, 2 g pro, ꢀ6 g carb,  
7 g fat, 9 mg chol, ꢀ07 mg sod.  
1
1 jar (3 ⁄  
2
oz.)  
macadamia nuts,  
coarsely chopped  
Sugar cookies  
1 cup margarine or  
butter, softened  
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 34  
cup sugar and beat about ꢀ2 minutes longer. Add eggs  
and beat about 30 seconds. Stop and scrape bowl.  
1 teaspoon vanilla  
3
4
cup sugar  
2 eggs, beaten  
Turn to Stir Speed. Gradually add cream of tartar, baking  
soda, nutmeg, salt, and flour to sugar mixture. Mix about  
ꢀ minute, or until well blended.  
1 teaspoon cream of  
tartar  
1
2
teaspoon baking  
soda  
teaspoon nutmeg  
teaspoon salt  
Drop by rounded teaspoonfuls onto greased baking  
sheets, about 3 inches 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.  
1
4
1
4
2 cups all-purpose  
flour  
Yield: 48 servings (ꢀ cookie per serving).  
Sugar  
Per serving: About 69 cal, ꢀ g pro, 8 g carb, 4 g fat, 9 mg  
chol, 70 mg sod.  
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39  
peanut Butter cookies  
1
2
2
cup peanut butter  
cup butter or  
margarine, softened  
cup granulated sugar  
cup brown sugar  
Place peanut butter and butter in mixer bowl.  
Attach bowl and flat beater to mixer. Turn to Speed 6  
and beat about ꢀ minute, or until mixture is smooth.  
Stop and scrape bowl. Add sugars, egg, and vanilla.  
Turn to Speed 4 and beat about ꢀ minute. Stop and  
scrape bowl.  
1
1
2
1
2
1 egg  
1
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.  
2
teaspoon vanilla  
teaspoon baking  
soda  
teaspoon salt  
cups all-purpose  
flour  
1
2
1
Roll dough into ꢀ-inch balls. Place about 2 inches apart  
on ungreased baking sheets. Press flat with fork in a  
criss-cross pattern to 4-inch thickness.  
4
1
1 ⁄  
4
Bake at 375°F for ꢀ0 to ꢀ2 minutes, or until golden  
brown. Remove from baking sheets immediately and  
cool on wire racks.  
Yield: 36 servings (ꢀ cookie per serving).  
Per serving: About 83 cal, 2 g pro, ꢀ0 g carb,  
4 g fat, 6 mg chol, 8ꢀ mg sod.  
Nutty Shortbread Bars  
1 cup butter or  
Place butter and brown sugar in mixer bowl. Attach bowl  
margarine, softened  
and flat beater to mixer. Turn to Speed 2 and mix about  
ꢀ 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.  
1 cup firmly packed  
brown sugar  
2 cups all-purpose  
flour  
Press dough into greased ꢀ52xꢀ02xꢀ-inch baking pan.  
Beat egg whites with fork until slightly foamy. Brush  
dough with egg whites, using only as much as needed  
to cover lightly. Sprinkle with chopped walnuts.  
1 teaspoon baking  
powder  
teaspoon salt  
1
2
2 egg whites  
Bake at 375°F for 20 to 25 minutes. Cut into bars while  
warm. Cool on wire rack.  
1 cup chopped  
walnuts or pecans  
Yield: 30 servings (ꢀ bar per serving).  
Per serving: About ꢀ39 cal, 2 g pro, ꢀ4 g carb,  
8 g fat, ꢀ7 mg chol, ꢀꢀ4 mg sod.  
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40  
fudge Brownies  
1 cup margarine or  
butter, softened  
4 squares (1 oz.  
each) unsweetened  
chocolate  
2 cups sugar  
1 teaspoon vanilla  
3 eggs  
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  
ꢀ5 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.  
1 cup all-purpose flour  
1
2
teaspoon salt  
1 cup chopped  
Pour into greased and floured ꢀ3x9x2-inch baking pan.  
Bake at 350°F for 45 minutes. Cool in pan on wire rack  
and cut.  
walnuts or pecans  
Yield: 36 servings (ꢀ brownie per serving).  
Per serving: About ꢀ43 cal, 2 g pro, ꢀ6 g carb,  
9 g fat, ꢀ8 mg chol, 93 mg sod.  
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4ꢀ  
lemon cream cheese Bars  
crust  
Place crust ingredients in mixer bowl. Attach bowl and  
2 cups all-purpose  
flat beater to mixer. Turn to Stir Speed and mix about  
ꢀ minute, or until well blended and mixture starts to stick  
flour  
1
together. Press into ungreased ꢀ5 ⁄2xꢀ0 ⁄2xꢀ-inch baking  
pan. Bake at 350°F for ꢀ4 to ꢀ6 minutes, or until set.  
(Note: Check crust after ꢀ0 minutes and prick with fork  
if it puffs up during baking.) Remove from oven.  
2
cup powdered sugar  
1 cup (2 sticks) chilled  
butter, cut into  
chunks  
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.  
cream cheese filling  
1 package (8 oz.) light  
cream cheese  
cup powdered sugar  
1
2
2 tablespoons flour  
2 eggs  
1 teaspoon vanilla  
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 ꢀ4 to ꢀ6 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.  
lemon filling  
4 eggs  
2 cups granulated  
sugar  
cup all-purpose flour  
1
4
1 teaspoon grated  
Yield: 48 servings (ꢀ bar per serving).  
lemon peel  
cup lemon juice  
1
4
Per serving: About ꢀꢀ5 cal, 2 g pro, ꢀ6 g carb,  
5 g fat, 39 mg chol, 65 mg sod.  
Powdered sugar,  
if desired  
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42  
KitchenAid pie pastry  
1
2 ⁄  
4
cups  
all-purpose flour  
teaspoon salt  
cup shortening,  
well chilled  
Place flour and salt in mixer bowl. Attach bowl and  
flat beater to mixer. Turn to Stir Speed and mix about  
ꢀ5 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.  
3
4
1
2
2 tablespoons butter  
or margarine,  
well chilled  
5-6 tablespoons  
cold water  
Continuing on Stir Speed, add water, ꢀ 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  
ꢀ5 minutes.  
Roll one half of dough to 8-inch thickness between  
waxed paper. Fold pastry into quarters. Ease into 8- or  
9-inch pie plate and unfold, pressing firmly against  
bottom and sides. Continue with one of the procedures  
that follow.  
for one-crust pie: Fold edge under. Crimp, as desired.  
Add desired pie filling. Bake as directed.  
for two-crust pie: Trim pastry even with edge of pie  
plate. Using second half of dough, roll out another  
pastry crust. Add desired pie filling. Top with second  
pastry crust. Seal edge. Crimp, as desired. Cut slits for  
steam to escape. Bake as directed.  
for Baked pastry Shell: Fold edge under. Crimp, as  
desired. Prick sides and bottom with fork. Bake at 450°F  
for 8 to ꢀ0 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 ꢀ0 to  
ꢀ2 minutes, or until edges are lightly browned. Remove  
pie weights and foil. Cool completely on wire rack and fill.  
Yield: 8 servings (two 8- or 9-inch crusts).  
Per serving (one crust): About ꢀ34 cal, 2 g pro,  
ꢀ3 g carb, 8 g fat, 0 mg chol, ꢀꢀ8 mg sod.  
Per serving (two crusts): About 267 cal, 4 g pro,  
27 g carb, ꢀ6 g fat, 0 mg chol, 236 mg sod.  
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43  
Apple pie  
1 cup sugar  
Combine sugar, flour, cinnamon, nutmeg, and salt in  
large bowl. Stir in apples.  
2 tablespoons  
all-purpose flour  
Follow procedure for Two-crust Pie. Fill with apple mixture  
and dot with margarine. Sprinkle top crust with sugar,  
if desired.  
1 teaspoon cinnamon  
1
8
8
teaspoon nutmeg  
teaspoon salt  
1
Bake at 400°F for 50 minutes.  
Yield: 8 servings.  
6-8 medium tart cooking  
apples, peeled,  
cored, and thinly  
sliced  
Per serving (filling and crust): About 45ꢀ cal,  
4 g pro, 68 g carb, ꢀ9 g fat, 0 mg chol,  
30ꢀ mg sod.  
2 tablespoons  
margarine or butter  
KitchenAid Pie Pastry  
for Two-crust Pie (see  
page 43)  
country pear cobbler  
filling  
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.  
3
4
cup firmly packed  
brown sugar  
3 tablespoons  
all-purpose flour  
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  
1
8
8
teaspoon salt  
teaspoon nutmeg  
Dash cloves  
1
Stir Speed, mix about 30 seconds, or just until blended.  
2 tablespoons lemon  
juice  
6-8 medium pears,  
peeled, cored, and  
thinly sliced  
Pour hot filling into 8- or 9-inch baking pan. Top  
evenly with large spoonfuls of Topping. Sprinkle with  
ꢀ 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.  
topping  
Yield: 8 to ꢀ0 servings.  
1 cup all-purpose flour  
Per serving: About 276 cal, 3 g pro, 57 g carb,  
5 g fat, ꢀ mg chol, 2ꢀ9 mg sod.  
2 tablespoons sugar  
1 teaspoon baking  
powder  
teaspoon baking  
soda  
1
2
1
2
cup buttermilk  
3 tablespoons  
margarine or butter,  
melted  
1 tablespoon sugar,  
if desired  
Light cream,  
if desired  
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44  
vanilla cream pie  
1
2
cup sugar  
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  
ꢀ0 minutes longer, stirring occasionally. Set aside.  
6 tablespoons  
all-purpose flour  
teaspoon salt  
cups low-fat milk  
1
4
1
2 ⁄  
2
Place egg yolks in mixer bowl. Attach bowl and  
Wire Whip* to mixer. Turn to Speed 8 and whip about  
ꢀ 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.  
3 egg yolks  
1 tablespoon  
margarine or butter  
1 teaspoon vanilla  
KitchenAid Baked  
Pastry Shell  
(see page 43)  
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 ꢀ minute, or until soft peaks  
form. Turn to Speed 4. Gradually add sugar and whip  
about ꢀ minute, or until stiff peaks form.  
Meringue  
1
4
teaspoon cream of  
tartar  
1
8
teaspoon salt  
3 egg whites  
1
2
cup sugar  
Lightly pile meringue on pie and spread to edge. Bake at  
325°F for ꢀ5 minutes, or until lightly browned.  
Yield: 8 servings.  
Per serving (filling and crust): About 332 cal,  
7 g pro, 47 g carb, ꢀ3 g fat, 86 mg chol,  
297 mg sod.  
vAriAtioNS  
chocolate cream pie  
Add 2 squares (ꢀ oz. each) melted, unsweetened  
chocolate to filling along with margarine and vanilla.  
Proceed as directed above.  
Per serving (filling and crust): About 368 cal,  
8 g pro, 49 g carb, ꢀ6 g fat, 86 mg chol,  
298 mg sod.  
Banana cream pie  
Slice 2 or 3 ripe bananas into pastry shell before adding  
filling. Proceed as directed above.  
Per serving (filling and crust): About 359 cal,  
8 g pro, 54 g carb, ꢀ3 g fat, 86 mg chol,  
298 mg sod.  
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 pro, 5ꢀ g carb, ꢀ6 g fat, 86 mg chol,  
320 mg sod.  
* Wire Whip sold separately for model K4SS.  
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45  
lemony light cheesecake  
Spray bottom and sides of 9-inch springform pan with  
crust  
15 reduced-fat creme-  
no-stick cooking spray.  
filled chocolate  
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.  
sandwich cookies,  
finely crushed (about  
1
1 ⁄  
2
cups crumbs)  
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.  
2 tablespoons butter  
or margarine, melted  
filling  
3 packages (8 oz.  
each) light cream  
cheese  
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 ꢀ5 to 30 seconds longer, just until  
blended. Do not over beat. Pour Filling into Crust.  
1 cup sugar  
1 tablespoon all-  
purpose flour  
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.  
4 eggs  
1
4
cup lemon juice  
1 teaspoon grated  
lemon peel  
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: ꢀ6 servings.  
Per serving: About ꢀ69 cal, 6 g pro, 20 g carb,  
7 g fat, 68 mg chol, 2ꢀ4 mg sod.  
tawny pumpkin pie  
1 can (16 oz.) pumpkin Place pumpkin, brown sugar, eggs, cinnamon, ginger,  
3
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 ꢀ2 minutes.  
4
cup firmly packed  
brown sugar  
eggs  
3
1 teaspoon cinnamon  
1
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.  
2
teaspoon ginger  
teaspoon salt  
teaspoon cloves  
cups low-fat milk  
1
2
1
4
1
Yield: 8 servings.  
1 ⁄  
4
Pie Pastry for  
One-crust Pie  
(see page 43)  
Per serving (filling and crust): About 280 cal,  
6 g pro, 4ꢀ g carb, ꢀꢀ g fat, 87 mg chol,  
325 mg sod.  
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46  
General instructions  
for Making and Kneading Yeast Dough  
with the rapid Mix Method  
J
o
e
s
e
n
Solid State Speed Cont  
p
A
h
,
id  
M
ic  
h
ig  
a
n
U
S
A
Of  
f
Stir  
2
4
6
8
10  
r
o
l
“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.  
ꢀ. Place all dry ingredients including  
yeast into bowl, except last ꢀ to 2  
cups flour.  
2. Attach bowl and Dough Hook. Raise  
mixer bowl (bowl-lift models). Turn to  
Speed 2 and mix about ꢀ5 seconds,  
or until ingredients are combined.  
Note: The dough hook is either  
an included accessory or can be  
purchased separately.  
illuStrAtioN A  
J
o
e
s
e
n
Solid State Speed Cont  
p
A
h
,
id  
M
ic  
h
ig  
a
n
U
SA  
Of  
f
Stir  
2
4
6
8
10  
r
o
l
3. Continuing on Speed 2, gradually add  
liquid ingredients to flour mixture  
and mix ꢀ 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.  
illuStrAtioN B  
J
o
e
s
e
n
Solid State Speed Cont  
p
A
h
,
id  
M
ic  
h
ig  
a
n
U
SA  
Of  
f
Stir  
2
4
6
8
10  
r
o
l
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 ꢀ to 2 cups flour. Turn to  
Speed 2 and mix about ꢀ minute, or  
until ingredients are thoroughly mixed.  
Proceed with Steps 4 through 6.  
illuStrAtioN c  
Both methods work equally well for bread  
preparation. However, the “Rapid Mix”  
method may be a bit faster and easier  
for new bread bakers. It is slightly more  
temperature tolerant because the yeast  
is mixed with dry ingredients rather than  
with warm liquid.  
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47  
Bread Making tips  
Making bread with a mixer is quite  
water on the rack below. (3) Turn the  
oven to 400°F for ꢀ minute; then turn  
it off; place the bowl on the center rack  
of the oven and close the door.  
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.  
Cover bowl with waxed paper, if  
desired. Always cover with towel to  
retain warmth in the bowl and protect  
the dough from drafts.  
Note: The dough hook is either an  
included accessory or can be  
purchased separately.  
• 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.  
• Start out with an easy recipe, like Basic  
White Bread, page 50, until you are  
familiar with using the Dough Hook.  
• ALWAYS use the Dough Hook to mix  
and knead yeast doughs.  
• 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 NEVER  
exceed recommended flour capacity.  
Knead after each addition until flour  
is completely worked into dough.  
If too much flour is added, a dry loaf  
will result.  
• NEVER exceed Speed 2 when using the  
Dough Hook*.  
• NEVER use recipes calling for more than  
8 cups all-purpose flour or  
6 cups whole wheat flour when making  
dough with a 42 quart mixer.  
• NEVER use recipes calling for more than  
9 cups all-purpose flour or  
6 cups whole wheat flour when making  
dough with a 5 quart mixer.  
• 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.  
• 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.  
• 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.  
• Warm all ingredients to room  
temperature to insure proper rising of  
dough. If yeast is to be dissolved in bowl,  
always warm bowl first by rinsing with  
warm water to prevent cooling of liquids.  
• Allow bread to rise in a warm place,  
80°F to 85°F, free from draft, unless  
otherwise specified in recipe.  
• Here are some alternative rising  
methods to use: (ꢀ) 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  
• When done, yeast breads and rolls  
should be deep golden brown in color.  
Other tests for doneness of breads are:  
Bread pulls away from the sides of pan,  
and tapping on the top of the loaf  
produces a hollow sound. Turn loaves  
and rolls onto racks immediately after  
baking to prevent sogginess.  
* NEVER exceed Speed ꢀ when using the  
Dough Hook for model KSMC50.  
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48  
Shaping A loaf  
Pinch ends and turn under. Place, seam  
side down, in loaf pan. Follow directions  
in recipe for rising and baking.  
Divide dough in half. On lightly floured  
surface, roll each half into a rectangle,  
approximately 9xꢀ4 inches. A rolling  
pin will smooth dough and remove gas  
bubbles.  
Starting at a short end, roll dough tightly.  
Pinch dough to seal seam.  
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49  
Basic white Bread  
1
2  
cup low-fat milk  
Place milk, sugar, salt, and butter in small saucepan.  
Heat over low heat until butter melts and sugar dissolves.  
Cool to lukewarm.  
3 tablespoons sugar  
2 teaspoons salt  
Dissolve yeast in warm water in warmed mixer bowl. Add  
lukewarm milk mixture and 42 cups flour. Attach bowl  
and Dough Hook* to mixer. Turn to Speed 2 and mix  
about ꢀ 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.  
3 tablespoons butter  
or margarine  
2 packages active dry  
yeast  
cups warm water  
(105°F to 115°F)  
1
1 ⁄  
2
5-6 cups all-purpose  
flour  
Place dough in greased bowl, turning to grease top.  
Cover. Let rise in warm place, free from draft, about  
ꢀ hour, or until doubled in bulk.  
Punch dough down and divide in half. Shape each half  
into a loaf, as directed on page 49, and place in greased  
82x42x22-inch baking pans. Cover. Let rise in warm  
place, free from draft, about ꢀ 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 (ꢀ6 slices per loaf).  
Per serving: About 95 cal, 3 g pro, ꢀ8 g carb,  
ꢀ g fat, 0 mg chol, ꢀ48 mg sod.  
* Dough Hook sold separately for model K4SS.  
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50  
Basic white Bread  
vAriAtioNS  
cinnamon Bread  
Prepare dough, divide, and roll out each half to a  
rectangle, as directed on page 49. Mix together  
2
cup sugar and 2 teaspoons cinnamon in small bowl.  
Spread each rectangle with ꢀ tablespoon softened  
butter or margarine. Sprinkle with half of sugar mixture.  
Finish rolling and shaping loaves. Place in well-greased  
82x42x22-inch baking pans. Cover. Let rise in warm  
place, free from draft, about ꢀ 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 (ꢀ6 slices per loaf).  
Per serving: About ꢀꢀꢀ cal, 3 g pro, 2ꢀ g carb,  
2 g fat, 0 mg chol, ꢀ52 mg sod.  
Sixty-Minute rolls  
Increase yeast to 3 packages and sugar to 4 cup. Mix and  
knead dough as directed for Basic White Bread on page  
50. Place in greased bowl, turning to grease top. Cover.  
Let rise in warm place, free from draft, about ꢀ5 minutes.  
Turn dough onto lightly floured surface. Shape as desired  
(see following suggestions). Cover. Let rise in slightly  
warm oven (90°F) about ꢀ5 minutes. Bake at 425°F for  
ꢀ2 minutes, or until golden brown. Remove from pans  
immediately and cool on wire racks.  
curlicues: Divide dough in half and roll each half to  
ꢀ2x9-inch rectangle. Cut ꢀ2 equal strips about ꢀ inch  
wide. Roll each strip tightly to form a coil, tucking ends  
underneath. Place on greased baking sheets about  
2 inches apart.  
cloverleafs: Divide dough into 24 equal pieces. Form  
each piece into a ball and place in greased muffin pan.  
With scissors, cut each ball in half, then quarters.  
Yield: 24 servings (ꢀ roll per serving).  
Per serving: About ꢀ30 cal, 4 g pro, 25 g carb,  
2 g fat, 0 mg chol, ꢀ98 mg sod.  
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5ꢀ  
whole Grain wheat Bread  
1
3
cup plus 1  
Dissolve ꢀ tablespoon brown sugar in warm water in  
tablespoon brown  
sugar  
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 ꢀ5 seconds.  
Continuing on Speed 2, gradually add yeast mixture and  
oil to flour mixture and mix about ꢀ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.  
2 cups warm water  
(105°F to 115°F)  
2 packages active  
dry yeast  
5-6 cups whole wheat  
flour  
3
4
cup powdered milk  
2 teaspoons salt  
1
3
cup oil  
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  
ꢀ hour, or until doubled in bulk.  
Punch dough down and divide in half. Shape each half  
into a loaf as directed on page 49. Place in greased  
82x42x22-inch baking pan. Cover. Let rise in warm place,  
free from draft, about ꢀ hour, or until doubled in bulk.  
Bake at 400°F for ꢀ5 minutes. Reduce oven temperature  
to 350°F and bake 30 minutes longer. Remove from pans  
immediately and cool on wire racks.  
Yield: 32 servings (ꢀ6 slices per loaf).  
Per serving: About ꢀꢀ2 cal, 4 g pro, ꢀ9 g carb,  
3 g fat, 2 mg chol, ꢀ46 mg sod.  
* Dough Hook sold separately for model K4SS.  
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52  
french Bread  
2 packages active dry  
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 ꢀ minute, or until  
well blended. Knead on Speed 2 about 2 minutes longer.  
Dough will be sticky.  
yeast  
1
2 ⁄  
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  
Place dough in greased bowl, turning to grease top.  
Cover. Let rise in warm place, free from draft, about  
ꢀ hour, or until doubled in bulk.  
Punch dough down and divide in half. Roll each half into  
ꢀ2xꢀ5-inch 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  
ꢀ hour, or until doubled in bulk.  
1 tablespoon cold  
water  
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 (ꢀ5 slices per loaf).  
Per serving: About ꢀꢀ4 cal, 3 g pro, 23 g carb,  
ꢀ g fat, 0 mg chol, 22ꢀ mg sod.  
* Dough Hook sold separately for model K4SS.  
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53  
honey oatmeal Bread  
1
1 ⁄  
2
2
cups water  
cup honey  
cup butter or  
margarine  
Place water, honey, and butter in small saucepan. Heat  
over low heat until mixture is very warm (ꢀ20°F to ꢀ30°F).  
1
1
3
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 ꢀ5 seconds. Continuing on Speed 2,  
gradually add warm mixture to flour mixture and  
1
1
5 ⁄2-6 ⁄2cups all-purpose  
flour  
mix about ꢀ minute. Add eggs and mix about  
ꢀ minute longer.  
1 cup quick cooking  
oats  
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.  
2 teaspoons salt  
2 packages active  
dry yeast  
2 eggs  
1 egg white  
1 tablespoon water  
Oatmeal  
Place dough in greased bowl, turning to grease top.  
Cover. Let rise in warm place, free from draft, about  
ꢀ hour, or until doubled in bulk.  
Punch dough down and divide in half. Shape each half  
into a loaf as directed on page 49. Place in greased  
82x42x22-inch baking pans. Cover. Let rise in warm  
place, free from draft, about ꢀ 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 (ꢀ6 slices per loaf).  
Per serving: About ꢀ34 cal, 4 g pro, 24 g carb,  
3 g fat, ꢀ3 mg chol, ꢀ62 mg sod.  
* Dough Hook sold separately for model K4SS.  
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54  
light rye Bread  
1
4
4
cup honey  
cup light molasses  
Place honey, molasses, salt, butter, caraway seed, and  
boiling water in small bowl. Stir until honey dissolves.  
Cool to lukewarm.  
1
2 teaspoons salt  
Dissolve yeast in warm water in warmed mixer bowl. Add  
lukewarm honey mixture, rye flour, and ꢀ cup all-purpose  
flour. Attach bowl and Dough Hook* to mixer. Turn to  
Speed 2 and mix about ꢀ minute, or until well mixed.  
Stop and scrape bowl if necessary.  
2 tablespoons butter  
or margarine  
2 tablespoons caraway  
seed  
1 cup boiling water  
2 packages active dry  
Continuing on Speed 2, add remaining all-purpose flour,  
yeast  
cup warm water  
(105°F to 115°F)  
2
cup at a time, and mix about 2 minutes, or until dough  
3
clings to hook* and cleans sides of bowl. Knead on Speed  
2 about 2 minutes longer.  
4
2 cups rye flour  
3 ⁄2-4 cups all-purpose  
flour  
Place dough in greased bowl, turning to grease top.  
Cover. Let rise in warm place, free from draft, about  
ꢀ hour, or until doubled in bulk.  
1
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 ꢀ5 minutes if tops brown too  
quickly. Remove from baking sheets immediately and  
cool on wire racks.  
Yield: 32 servings (ꢀ6 slices per loaf).  
Per serving: About 96 cal, 2 g pro, 20 g carb,  
ꢀ g fat, 0 mg chol, ꢀ43 mg sod.  
* Dough Hook sold separately for model K4SS.  
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55  
Dill Batter Bread  
2 packages active  
Dissolve yeast in warm water in warmed mixer bowl. Add  
ꢀ tablespoon honey and let stand 5 minutes.  
dry yeast  
1
2
cup warm water  
(105°F to 115°F)  
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  
ꢀ5 seconds.  
4 tablespoons honey,  
divided  
2 cups large curd  
cottage cheese  
2 tablespoons grated  
fresh onion  
4 tablespoons butter  
or margarine,  
softened  
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.  
3 tablespoons dill seed  
Cover. Let rise in warm place, free from draft, about  
ꢀ hour, or until doubled in bulk.  
3 teaspoons salt  
1
2
teaspoon  
baking soda  
Stir dough down. Place in two well-greased 82x42x22  
-
inch baking pans or two well-greased ꢀ2- to 2-quart  
2 eggs  
1 cup whole wheat  
casseroles. Cover. Let rise in warm place, free from draft,  
about 45 minutes, or until doubled in bulk.  
flour  
cups all-purpose  
flour  
1
Bake at 350°F for 40 to 50 minutes. Remove from pans  
immediately and cool on wire racks.  
3-3 ⁄  
2
Yield: 32 servings (ꢀ6 slices per loaf).  
Per serving: About 98 cal, 4 g pro, ꢀ5 g carb,  
3 g fat, ꢀ5 mg chol, 298 mg sod.  
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56  
vegetable cheese Bread  
2 packages active  
Dissolve yeast in warm water in small bowl. Set aside.  
dry yeast  
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 ꢀ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.  
1 cup warm water  
(105°F to 115°F)  
2 cups whole wheat  
flour  
cups all-purpose  
flour  
1
3-3 ⁄  
2
2 tablespoons sugar  
2 teaspoons salt  
2 tablespoons butter  
or margarine  
1 cup warm low-fat  
Place dough in greased bowl, turning to grease top.  
Cover. Let rise in warm place, free from draft, about  
ꢀ hour, or until doubled in bulk.  
milk (105°F to 115°F)  
1
4
cup chopped  
sun-dried tomatoes  
Punch dough down and divide in half. Shape each half  
into a loaf as directed on page 49. Place in well-greased  
82x42x22-inch baking pans. Cover. Let rise in warm  
place, free from draft, 45 to 60 minutes, or until doubled  
in bulk.  
2 teaspoons instant  
minced onion  
2 teaspoons dried  
parsley leaves  
cup shredded sharp  
Cheddar cheese  
1
2
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 (ꢀ6 slices per loaf).  
Per serving: About 99 cal, 3 g pro, ꢀ8 g carb,  
2 g fat, 2 mg chol, ꢀ60 mg sod.  
* Dough Hook sold separately for model K4SS.  
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57  
Blueberry oat Bread  
2 cups all-purpose  
flour  
1 cup rolled oats  
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.  
1 cup sugar  
1
1 ⁄  
2
teaspoons baking  
powder  
teaspoon  
baking soda  
teaspoon salt  
teaspoon allspice  
cup low-fat milk  
cup butter or  
margarine, melted  
Spoon batter into 9x5x3-inch 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 ꢀ0 minutes. Remove from pan and  
cool completely on wire rack.  
1
2
1
1
3
1
4
4
Yield: ꢀ6 servings (ꢀ6 slices per loaf).  
4
Per serving: About ꢀ96 cal, 3 g pro, 3ꢀ g carb,  
7 g fat, 27 mg chol, ꢀ77 mg sod.  
2
1 tablespoon grated  
orange peel  
2 eggs  
1
1 ⁄  
4
cups fresh or  
frozen blueberries  
(not thawed)  
Basic Sweet Dough  
3
2
4
cup low-fat milk  
cup sugar  
teaspoons salt  
cup butter or  
margarine  
Place milk, sugar, salt, and butter in small saucepan. Heat  
over low heat until butter melts and sugar dissolves. Cool  
to lukewarm.  
1
1
1 ⁄  
4
1
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.  
2
2 packages active dry  
yeast  
cup warm water  
(105°F to 115°F)  
1
3
3 eggs, room  
temperature  
1
1
5 ⁄2-6 ⁄2cups all-purpose  
flour  
Place dough in greased bowl, turning to grease top.  
Cover. Let rise in warm place, free from draft, about  
ꢀ hour, or until doubled in bulk.  
Punch dough down and shape as desired for rolls or  
coffee cakes.  
* Dough Hook sold separately for model K4SS.  
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58  
cinnamon Swirl rounds  
1 cup firmly packed  
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 ꢀ minute.  
brown sugar  
1 cup sugar  
1
2
cup butter or  
Turn dough onto lightly floured surface. Roll dough to  
ꢀ0x24-inch rectangle. Spread sugar-cinnamon mixture  
evenly on dough. Roll dough tightly from long side to  
form 24-inch roll, pinching seam together. Cut into  
24 slices, ꢀ-inch each.  
margarine, softened  
1
4
cup all-purpose flour  
tablespoons  
cinnamon  
cup chopped  
walnuts or pecans  
1
1 ⁄  
2
1
2
Place ꢀ2 rolls each in two greased ꢀ3x9x2-inch baking  
pans. Cover. Let rise in warm place, free from draft,  
45 to 60 minutes, or until doubled in bulk.  
1 recipe Basic Sweet  
Dough (see page 58)  
Bake at 350°F for 20 to 25 minutes. Remove from pans  
immediately. Spoon caramel Glaze over warm rolls.  
Place evaporated milk and brown sugar in small  
saucepan. Cook over medium heat until mixture begins  
to boil, stirring constantly.  
caramel Glaze  
1
3
cup evaporated milk  
2 tablespoons  
brown sugar  
cups powdered  
sugar  
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.  
1
1 ⁄  
2
1 teaspoon vanilla  
Yield: 24 servings (ꢀ roll per serving)  
Per serving: About 338 cal, 6 g pro, 57 g carb,  
ꢀ0 g fat, 28 mg chol, 2ꢀ9 mg sod.  
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59  
rapid Mix cool rise white Bread  
6-7 cups all-purpose  
Place 52 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 ꢀ2 minutes longer.  
flour  
2 tablespoons sugar  
1
3 ⁄  
2
teaspoons salt  
3 packages active dry  
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.  
yeast  
1
4
cup butter or  
margarine, softened  
2 cups very warm  
water (120°F to  
130°F)  
Cover dough with plastic wrap and a towel. Let rest  
20 minutes.  
Divide dough in half. Shape each half into a loaf as  
directed on page 49. Place in greased 82x42x22-inch  
baking pans. Brush each loaf with oil and cover loosely  
with plastic wrap. Refrigerate 2 to ꢀ2 hours.  
When ready to bake, uncover dough carefully. Let stand  
at room temperature ꢀ0 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 (ꢀ6 slices per loaf).  
Per serving: About ꢀꢀ0 cal, 3 g pro, 2ꢀ g carb,  
2 g fat, 0 mg chol, 25ꢀ mg sod.  
* Dough Hook sold separately for model K4SS.  
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60  
crusty pizza Dough  
1 package active dry  
yeast  
Dissolve yeast in warm water in warmed mixer bowl. Add  
salt, olive oil, and 22 cups flour. Attach bowl and Dough  
Hook* to mixer. Turn to Speed 2 and mix about ꢀ 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.  
1 cup warm water  
(105°F to 115°F)  
teaspoon salt  
1
2
2 teaspoons olive oil  
1
1
2 ⁄2-3 ⁄2cups all-purpose  
flour  
Place dough in greased bowl, turning to grease top.  
Cover. Let rise in warm place, free from draft, about  
ꢀ hour, or until doubled in bulk. Punch dough down.  
1 tablespoon cornmeal  
Brush ꢀ4-inch 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 ꢀ5 to 20 minutes.  
Yield: 4 servings (4 pizza per serving).  
Per serving: About 373 cal, ꢀꢀ g pro, 74 g carb,  
3 g fat, 0 mg chol, 27ꢀ mg sod.  
Banana Nut Bread  
1
2
3
cup shortening  
cup sugar  
Place shortening and sugar in mixer bowl. Attach bowl  
and flat beater to mixer. Turn to Speed 6 and beat about  
ꢀ minute. Stop and scrape bowl. Continuing on Speed 6,  
beat about ꢀ minute longer. Add eggs. Turn to Speed 4  
and beat about 30 seconds. Stop and scrape bowl. Turn  
to Speed 6 and beat about ꢀ2 minutes.  
1
2 eggs  
3
1 ⁄  
4
cups all-purpose  
flour  
1 teaspoon baking  
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 ꢀ5 seconds.  
powder  
teaspoon baking  
soda  
1
2
1
2
teaspoon salt  
1 cup (2 medium)  
mashed ripe banana  
cup chopped  
walnuts or pecans  
1
2
Pour mixture into greased and floured 9x5x3-inch baking  
pan. Bake at 350°F for 40 to 45 minutes. Cool 5 minutes  
in pan. Remove from pan and cool completely on  
wire rack.  
Yield: ꢀ6 servings (ꢀ6 slices).  
Per serving: About ꢀ57 cal, 3 g pro, 2ꢀ g carb,  
7 g fat, 27 mg chol, ꢀ3ꢀ mg sod.  
* Dough Hook sold separately for model K4SS.  
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6ꢀ  
Baking powder Biscuits  
2 cups all-purpose  
flour  
4 teaspoons baking  
Place flour, baking powder, salt, and shortening in mixer  
bowl. Attach bowl and flat beater to mixer. Turn to Stir  
Speed and mix about ꢀ minute. Stop and scrape bowl.  
powder  
teaspoon salt  
cup shortening  
cup low-fat milk  
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-inch thickness. Cut with  
floured 2-inch biscuit cutter.  
1
3
2
1
2
3
Melted margarine or  
butter, if desired  
Place on greased baking sheets and brush with melted  
margarine, if desired. Bake at 450°F for ꢀ2 to ꢀ5 minutes.  
Serve immediately.  
Yield: ꢀ2 servings (ꢀ biscuit per serving).  
Per serving: About ꢀ35 cal, 3 g pro, ꢀ7 g carb,  
6 g fat, ꢀ mg chol, ꢀ83 mg sod.  
Bran Muffins  
1 cup boiling water  
1 cup wheat bran  
1 cup firmly packed  
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 ꢀ 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.  
brown sugar  
1
2
2
cup sugar  
cup shortening  
1
2 eggs  
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  
ꢀ minute. Add moistened bran and bran cereal flakes.  
Turn to Stir Speed and mix about 30 seconds, or until  
ingredients are combined.  
2 cups buttermilk  
1 teaspoon vanilla  
1
2 ⁄  
2
cups all-purpose  
flour  
teaspoons baking  
soda  
1
2 ⁄  
2
1 teaspoon baking  
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.  
powder  
teaspoon salt  
1
2
2 cups bran cereal  
flakes  
Yield: 24 servings (ꢀ muffin per serving).  
Per serving: About ꢀ70 cal, 3 g pro, 29 g carb,  
5 g fat, ꢀ9 mg chol, 242 mg sod.  
tip: Batter can be refrigerated in tightly covered container  
up to ꢀ week.  
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62  
Sour cream coffee cake  
1
2
cup firmly packed  
Combine brown sugar, cinnamon, and walnuts in small  
bowl. Set aside.  
brown sugar  
1
1 ⁄  
2
teaspoons cinnamon  
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 ꢀ2 minutes. Stop and scrape bowl.  
1 cup chopped  
walnuts or pecans  
3 cups all-purpose  
flour  
cups sugar  
1
1 ⁄  
2
3 teaspoons baking  
powder  
Turn to Stir Speed and add eggs, one at a time, mixing  
about ꢀ5 seconds after each addition. Turn to Speed 2  
and mix about 30 seconds.  
1 teaspoon baking  
soda  
teaspoon salt  
Spread half of batter in greased and floured  
1
2
ꢀ3x9x2-inch baking pan or ꢀ0-inch tube pan. Sprinkle  
with half of cinnamon-sugar mixture. Spread remaining  
batter in pan and top with remaining cinnamon-sugar  
mixture. Bake at 350°F for 50 to 60 minutes. Serve warm.  
1 cup margarine or  
butter, softened  
1 cup reduced-fat sour  
cream  
1 teaspoon vanilla  
3 eggs  
Yield: ꢀ6 servings.  
Per serving: About 362 cal, 6 g pro, 47 g carb,  
ꢀ7 g fat, 44 mg chol, 349 mg sod.  
caramel Apple Kuchen  
1 recipe Basic Sweet  
Divide dough in half. Press each half into greased  
ꢀ3x9x2-inch baking pan. Gently press edges 2 inch  
up sides.  
Dough (see page 59)  
2 cups firmly packed  
brown sugar  
6 tablespoons all-  
purpose flour  
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 ꢀ minute.  
2 teaspoons cinnamon  
6 tablespoons  
margarine or butter,  
softened  
6-8 apples (8 cups),  
peeled and thinly  
sliced  
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 (ꢀ2 pieces per kuchen).  
Per serving: About 30ꢀ cal, 5 g pro, 54 g carb,  
8 g fat, 27 mg chol, 207 mg sod.  
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63  
pancakes  
1
1 ⁄  
2
cups all-purpose  
flour  
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 ꢀ5 seconds,  
or until smooth.  
2 teaspoons baking  
powder  
1 teaspoon sugar  
1
2
teaspoon salt  
cup fat-free egg  
substitute or 2 eggs  
1
Spray griddle or heavy skillet with no-stick cooking  
2
spray. Heat griddle to medium-high heat. Pour about  
1
3
cup batter for each pancake onto griddle. Cook ꢀ to  
1 ⁄  
4
cups low-fat milk  
2 minutes, or until bubbles form on surface and edges  
become dry. Turn and cook ꢀ to 2 minutes longer, or until  
golden brown on underside.  
3 tablespoons  
shortening, melted  
Yield: 4 servings (2 pancakes per serving).  
Per serving: About 3ꢀ8 cal, ꢀꢀ g pro, 4ꢀ g carb,  
ꢀꢀ g fat, 6 mg chol, 490 mg sod.  
crispy waffles  
2 cups all-purpose  
flour  
3 teaspoons baking  
powder  
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 ꢀ5  
seconds, or until smooth. Pour mixture into another bowl.  
Clean mixer bowl.  
2 tablespoons sugar  
1
2
teaspoon salt  
2 eggs, separated  
1
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.  
1 ⁄  
4
4
cups low-fat milk  
cup butter or  
margarine, melted  
1
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 (ꢀ waffle per serving).  
Per serving: About 287 cal, 8 g pro, 39 g carb,  
ꢀ0 g fat, 75 mg chol, 44ꢀ mg sod.  
* Wire Whip sold separately for model K4SS.  
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64  
KitchenAid® Stand Mixer warranty  
length of  
warranty:  
KitchenAid  
will pay for:  
KitchenAid  
will Not pay for:  
50 united States, the  
District of columbia,  
and puerto rico:  
One-year limited warranty  
from date of purchase.  
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.  
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.  
OR  
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 page 66.  
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.  
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65  
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  
ꢀ-800-54ꢀ-6390 Monday through  
Friday, 8 a.m. to 8 p.m. (Eastern Time),  
or Saturday, ꢀ0 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  
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  
ꢀ-800-54ꢀ-6390 to learn the location of a  
Service Center near you.  
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.  
how to Arrange for Service after the  
warranty expires – All locations  
Before calling for service, please review the Or write to:  
Troubleshooting section on page ꢀ5.  
Customer Satisfaction Center  
KitchenAid Portable Appliances  
P.O. Box 2ꢀ8  
for service information in the 50  
united States, District of columbia,  
and puerto rico,  
St. Joseph, MI 49085-02ꢀ8  
call toll-free ꢀ-800-54ꢀ-6390.  
Or contact an authorized Services Center  
near you.  
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66  
how to order Accessories  
and replacement parts  
Or write to:  
to order accessories or replacement  
parts for your Stand Mixer in the 50  
united States, District of columbia,  
and puerto rico,  
call toll-free ꢀ-800-54ꢀ-6390 Monday  
through Friday, 8 a.m. to 8 p.m. (Eastern  
Time), or Saturday, ꢀ0 a.m. to 5 p.m.  
Customer Satisfaction Center  
KitchenAid Portable Appliances  
P.O. Box 2ꢀ8  
St. Joseph, MI 49085-02ꢀ8  
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67  
® Registered trademark/™ Trademark/ the shape of the stand mixer is a trademark of KitchenAid, U.S.A.  
© 2008. All rights reserved. Printed in USA.  
W10171783A  
(6397dZw608)  
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