STAND MIXER
INSTRUCTIONS AND RECIPES
1-800-541-6390
Details Inside
™
®
FOR THE WAY IT’S MADE.
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Table of Contents
Hassle-Free Replacement Warranty...........................................Inside Front Cover
Product Registration Card ........................................................Inside Front Cover
Important Safeguards........................................................................................2
Warranty ...........................................................................................................3
For the United States and District of Columbia............................................3
For Puerto Rico ...........................................................................................4
Arranging for Service after the Warranty Expires .........................................4
Arranging for Service Outside the United States and Puerto Rico ................4
Ordering Accessories and Replacement Parts .....................................................4
Electrical Requirements......................................................................................5
Troubleshooting Problems .................................................................................5
About Your Mixer
Bowl-Lift Models................................................................................................6
Tilt-Head Models ...............................................................................................8
Using Your KitchenAid® Attachments ..............................................................10
Mixing Time ....................................................................................................10
Mixer Use........................................................................................................10
Care and Cleaning...........................................................................................11
Beater to Bowl Clearance.................................................................................11
Speed Control Guide - 10 Speed Mixers ..........................................................12
Mixing Tips......................................................................................................13
Attachments and Accessories - General Information........................................15
Appetizers, Entrees, and Vegetables ................................................................16
Cakes and Frostings.........................................................................................24
Cookies, Bars, and Candies ..............................................................................33
Pies and Desserts.............................................................................................39
Yeast Breads and Quick Breads........................................................................44
General Instructions for Mixing and Kneading Yeast Dough......................44
Bread Making Tips ....................................................................................45
KitchenAid® Attachments and Accessories .......................................................62
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1
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
!
DANGER
instructions.
ꢀ
You can be killed or seriously injured
if you don’t follow instructions.
!
WARNING
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:
1. Read all instructions.
2. To protect against risk of electrical shock, do not put mixer in water or
other liquid.
3. Close supervision is necessary when this or any appliance is used near children.
4. Unplug mixer from outlet when not in use, before putting on or taking off
parts and before cleaning.
5. Avoid contacting moving parts. Keep hands, hair, clothing, as well as
spatulas and other utensils away from beater during operation to reduce
the risk of injury to persons and/or damage to the mixer.
6. Do not operate mixer unattended or near edge of work surface. When
used for heavy loads or at high speeds, mixer may move on work surface.
7. Do not operate mixer with a damaged cord or plug or after the mixer
malfunctions, or is dropped or damaged in any manner. Call the
KitchenAid Customer Satisfaction Center at 1-800-541-6390 for more
information.
8. The use of attachments not recommended or sold by KitchenAid may
cause fire, electrical shock or injury.
9. Do not use the mixer outdoors.
10. Do not let the cord hang over edge of table or counter.
11. Remove flat beater, wire whip or dough hook from mixer before washing.
12. This product is designed for household use only.
SAVE THESE INSTRUCTIONS
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2
KitchenAid® Mixer Warranty for
the United States and District of Columbia
This warranty extends to the purchaser and any succeeding owner for mixers
operated in the United States and District of Columbia.
Length of
Warranty:
KitchenAid Will Pay
For Your Choice of:
KitchenAid Will Not
Pay For:
One Year Full Warranty
from date of purchase.
A. Repairs when mixer
is used in other than
normal home use.
B. Damage resulting
from accident,
alteration, misuse or
abuse.
Hassle-Free
Replacement of your
mixer. See inside front
cover for details on
how to arrange for
service, or call the
Customer Satisfaction
Center toll-free at
1-800-541-6390.
OR
C. Any shipping or
handling costs to
deliver your mixer to
an Authorized
Service Center.
D. Replacement parts
or repair labor costs
for mixers operated
outside the United
States and District of
Columbia.
The replacement parts
and repair labor costs
to correct defects in
materials and
workmanship. Service
must be provided by an
Authorized KitchenAid
Service Center. See the
KitchenAid® mixer
Warranty for Puerto
Rico on page 4 for
details on how to
arrange for service.
KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL
OR CONSEQUENTIAL DAMAGES. Some states do not allow the exclusion or
limitation of incidental or consequential damages, so this exclusion may not
apply to you. This warranty gives you specific legal rights and you may also
have other rights which vary from state to state.
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3
KitchenAid® Mixer Warranty
for Puerto Rico
A limited one year warranty extends
prepaid and insured, to the nearest
Authorized Service Center. Call toll-
free 1-800-541-6390 to learn the
location of a Service Center near you.
Your repaired mixer will be returned
to you prepaid and insured.
to the purchaser and any succeeding
owner for mixers operated in Puerto
Rico. During the warranty period, all
service must be handled by an
Authorized KitchenAid Service Center.
Please bring the mixer, or ship it
Arranging for Service
After the Warranty Expires
For service information, call toll-free
1-800-541-6390 or write to:
Customer Satisfaction Center,
KitchenAid Portable Appliances, P.O.
Box 218, St. Joseph, MI 49085-0218.
Arranging for Service Outside
the United States and Puerto Rico
Consult your local KitchenAid dealer
or the store where you purchased the
mixer for information on how to
obtain service.
Ordering Accessories and Replacement Parts
To order accessories or replacement
parts for your mixer, call toll-free
1-800-541-6390 or write to:
Customer Satisfaction Center,
KitchenAid Portable Appliances, P.O.
Box 218, St. Joseph, MI 49085-0218.
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4
Electrical Requirements
ꢀ
Volts: 120 A.C. only. Hertz: 60
!
The wattage rating for your mixer is
printed on the trim band or on the
serial plate.
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.
Troubleshooting Problems
Please read the following before
arranging for service.
If your mixer should malfunction
or fail to operate, please check
the following:
1. The mixer may warm up during
use. Under heavy loads with
extended mixing time periods, you
may not be able to comfortably
touch the top of the unit. This is
normal.
1. Is the mixer plugged in?
2. Is the fuse in the circuit to the
mixer in working order? If you have
a circuit breaker box, be sure the
circuit is closed.
2. The mixer may emit a pungent
odor, especially when new. This is
common with electric motors.
3. If the flat beater hits the bowl,
stop the mixer. See “Beater to Bowl
Clearance,” page 11.
3. Turn mixer off for 10-15 seconds,
then turn mixer back on.
If the problem cannot be corrected
with the above steps, see the
KitchenAid Warranty on page 3. DO
NOT return the mixer to the retailer –
they do not provide service.
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5
Bowl-Lift Models* Stand Mixer Features
Motor Head
Attachment Hub
(see page 15)
Attachment
Knob
K
Solid State Speed Contr
itc
h
e
St.
n
A
J
id
os
ep
h,
M
ic
Speed Control
Lever
(see page 7)
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2
4
6
8
1
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Heavy Duty
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Bowl Lift Handle
(not shown)
Beater Height
Adjustment Screw
(not shown, see page 11)
Beater
Shaft
Spring Latch and Bowl Pin
(not shown)
Locating Pins
Flat Beater
(see page 10)
5 Quart Stainless
Steel Bowl
Wire Whip
(see page 10)
Dough Hook
(see page 10)
Bowl Support
*Bowl-Lift models include K5SS, KSM5, KSM50P, KP50PS
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6
Assembling Your Bowl-Lift Mixer
To Attach Bowl
To Attach Flat Beater, Wire Whip,
or Dough Hook
1. Be sure speed control is OFF and
mixer is unplugged.
2. Place bowl lift handle in down
position.
3. Fit bowl supports over locating
pins.
4. Press down on back of bowl until
bowl pin snaps into spring latch.
5. Raise bowl before mixing.
6. Plug mixer in proper electrical
outlet.**
1. Turn speed control to OFF and
unplug.
2. Slip flat beater on beater shaft and
press upward as far as possible.
3. Turn beater to
right, hooking
beater over the
PIN
pin on shaft.
4. Plug mixer in
proper electrical outlet.**
To Remove Bowl
To Remove Flat Beater, Wire
Whip, Or Dough Hook
1. Be sure speed control is OFF and
mixer is unplugged.
2. Place bowl lift handle in down
position
3. Remove flat beater, wire whip, or
dough hook.
4. Grasp bowl handle and lift straight
up and off locating pins.
1. Turn speed control to OFF and
unplug.
2. Press beater upward as far as
possible and turn left.
3. Pull beater from beater shaft.
4. Plug mixer in proper electrical
outlet.**
Solid State Speed Contr
ol
Off
Stir
2
4
6
8
10
Household mixer SPEED Control
RAISE
Plug mixer in proper electrical
outlet.** 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 12 for Speed Control Guide.
To Raise Bowl
1. Rotate handle to straight-up
position.
2. Bowl must always be in raised,
locked position when mixing.
To Lower Bowl
1. Rotate handle back and down.
ꢀ
!
WARNING
Injury Hazard
Unplug mixer before inserting
or removing beaters.
Unplug mixer before cleaning.
Failure to do so can result in
broken bones or cuts.
** See page 5.
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7
Tilt-Head Models* Stand Mixer Features
Attachment Hub
(see page 15)
Motor Head
Attachment Knob
Motor Head
Locking Lever
(not shown)
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1
8
6
4
Speed
tir
2
Soff
ateSSpeed Contr
Control
Lever (see
page 12)
id
A
n
e
h
itc
K
Joseph, Michigan USA
Beater Shaft
St.
Beater Height
Adjustment Screw
(see page 11)
Flat Beater
(see page 10)
1
4 ⁄
2
or 5
Quart
Stainless
Steel Bowl
Bowl Clamping Plate
Wire Whip
(see page 10)
Dough Hook
(see page 10)
1
*4 ⁄2
Quart models include K45, KSM90, KSM103, KSM75
*5 Quart model KSM150, KSM151
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8
Assembling Your Tilt-Head Mixer
id
A
USA
n
e
h
c
it
K
Joseph, Michigan
St.
To Remove Flat Beater, Wire
Whip Or Dough Hook
1. Turn speed control to OFF and
unplug.
2. Press beater
upward as far
as possible
OFF
ON
PIN
and turn left.
3. Pull beater
from beater shaft.
4. Plug mixer in proper electrical
outlet.**
To Attach Bowl
1. Be sure speed control is OFF and
mixer is unplugged.
2. Tilt motor head back.
3. Place bowl on bowl clamping plate.
4. Turn bowl gently in clockwise
direction.
Lock
Unlock
To Lock Motor Head
5. Plug mixer in proper electrical
outlet.**
1. Make sure motor head is
completely down.
2. Place locking lever in LOCK
position.
3. Before mixing, test lock by
attempting to raise head.
To Remove Bowl
1. Be sure speed control is OFF and
mixer is unplugged.
2. Tilt motor head back.
3. Turn bowl in counterclockwise
direction.
To Unlock Motor Head
1. Place lever in UNLOCK position.
NOTE: Motor head should always
be kept in LOCK position when
using mixer.
ꢀ
!
WARNING
Injury Hazard
Unplug mixer before inserting
or removing beaters.
Solid State Speed Contr
ol
Off
Stir
2
4
6
8
10
Unplug mixer before cleaning.
Failure to do so can result in
broken bones or cuts.
To Operate Speed Control
To Attach Flat Beater, Wire Whip,
Or Dough Hook
Plug mixer in proper electrical
outlet.** Speed control lever should
always be set on lowest speed for
starting, then gradually moved to
desired higher speed to avoid
1. Turn speed control to OFF and
unplug.
2. Raise motor head.
3. Slip beater onto beater shaft and
press upward as far as possible.
4. Turn beater to right, hooking
beater over pin on shaft.
5. Plug mixer in proper electrical
outlet.**
splashing ingredients out of bowl.
See page 12 for Speed Control Guide.
** See page 5.
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9
Using Your KitchenAid® Attachments
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 overbeating. With
cakes, for example, beating time may
be half as long as with other mixers.
Mixer Use
NOTE: Do not scrape bowl while
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.
mixer is operating.
The bowl and beater are designed to
provide thorough mixing without
frequent scraping. Scraping the bowl
once or twice during mixing is usually
sufficient. Turn unit off before
scraping.
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10
Care and Cleaning
ꢀ
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.
!
WARNING
Injury Hazard
Unplug mixer before inserting
or removing beaters.
Unplug mixer before cleaning.
Failure to do so can result in
broken bones or cuts.
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.
Bowl, white flat beater and white
dough hook may be washed in an
automatic dishwasher. Or, clean them
thoroughly in hot sudsy water and
rinse completely before drying. Wire
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:
Tilt-Head models
• Unplug mixer.
• Lift motor head.
• Turn screw (A) SLIGHTLY counter clockwise
A
(left) to raise flat beater or clockwise (right) to
lower flat beater.
• Make adjustment with flat beater, so it just
clears surface of bowl.
If you over adjust the screw, the bowl lock lever
may not lock into place.
Bowl-Lift models
• Unplug mixer.
• Place bowl lift handle in down position.
• Turn screw (B) SLIGHTLY counter clockwise
(left) to raise flat beater and clockwise (right)
B
to lower flat beater.
• Make adjustments with flat beater, so it just
clears surface of bowl.
NOTE: When properly adjusted, the flat beater will not strike on bottom or side
of bowl. If beater or wire whip is adjusted too close so that it strikes bottom of
bowl, coating may wear off beater or wires may wear through on wire whip.
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11
Speed Control Guide – 10 Speed Mixers
Number of Speed
Stir
Speed
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 attachment.
MIXING,
BEATING
For mixing semi-heavy batters, such as
cookies. Use to combine sugar and
shortening and to add sugar to egg
whites for meringues. Medium speed for
cake mixes. Use with: Food Grinder,
Rotor Slicer/Shredder, and
Fruit/Vegetable Strainer.
BEATING,
CREAMING
For medium fast beating (creaming) or
whipping. Use to finish mixing cake,
doughnut, and other batters. High speed
for cake mixes. Use with Citrus Juicer
attachment.
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 attachments.
NOTE: Will not maintain fast speeds
under heavy loads, such as when using
Pasta Maker or Grain Mill attachments.
NOTE: The Speed Control Lever can be set between the speeds listed in the
above chart to obtain speeds 3, 5, 7 and 9 if a finer adjustment is required.
Do not exceed Speed 2 when preparing yeast doughs as this may cause
damage to the mixer.
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12
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 11.
The mixing instructions for recipes in
this book can guide you in converting
your own favorite recipes for
preparation with your KitchenAid®
mixer. Look for recipes similar to
yours and then adapt your recipes to
use the procedures in the similar
KitchenAid recipes.
For example, the “quick mix”
method (sometimes referred to as the
“dump” method) is ideal for simple
cakes, such as the Quick Yellow Cake
and Easy White Cake included in this
book. This method calls for
combining dry ingredients with most
or all liquid ingredients in one step.
More elaborate cakes, such as
Caramel Walnut Banana Torte, should
be prepared using the traditional cake
mixing method. With this method,
sugar and the shortening, butter or
margarine are thoroughly mixed
(creamed) before other ingredients
are added.
For all cakes, mixing times may
change because your KitchenAid®
mixer works more quickly than other
mixers. In general, mixing a cake with
the KitchenAid® mixer will take about
half the time called for in most cake
recipes.
Cake Mixes
When preparing packaged cake
mixes, use Speed 2 for low speed,
Speed 4 for medium speed, and
Speed 6 for high speed. For best
results, mix for the time stated on the
package directions.
Adding Nuts, Raisins or
Candied Fruits
Follow individual recipes for
guidelines on including these
ingredients. In general, solid materials
should be folded in the last few
seconds of mixing on Stir Speed. The
batter should be thick enough to
prevent the fruit or nuts from sinking
to the bottom of the pan during
baking. Sticky fruits should be dusted
with flour for better distribution in
the batter.
To help determine the ideal mixing
time, observe the batter or dough
and mix only until it has the desired
appearance described in your recipe,
such as “smooth and creamy.”
To select the best mixing speeds,
use the Speed Control Guide on
page 12.
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.
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13
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
1
1
egg white .......GRADUALLY to 10
⁄
4
cup ...................GRADUALLY to 10
1
2-4 egg whites........GRADUALLY to 8
⁄
2
cup ...................GRADUALLY to 10
6
or more
1 cup .....................GRADUALLY to 8
1 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 overwhipping. 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.
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14
Attachments and Accessories
General Information
KitchenAid® attachments are designed to assure long life. The attachment
power shaft and hub socket are of a square design, to eliminate any possibility
of slipping during the transmission of power to the attachment. The hub and
shaft housing are tapered to assure a snug fit, even after prolonged use and
wear. KitchenAid® attachments require no extra power unit to operate them;
the power unit is built in.
Attachment
Knob
Attachment
Power Shaft‡
Hub
Attachment
Hub Socket
®
Pin‡
Notch
Attachment Shaft
Housing‡
‡Not part of mixer.
General Instructions
To Remove
To Attach
1. Turn mixer off and unplug.
2. Loosen attachment knob by
turning it counterclockwise. Rotate
attachment slightly back and forth
while pulling out.
3. Replace attachment hub cover.
Tighten attachment knob by
turning it clockwise.
1. Turn mixer off and unplug.
2. Loosen attachment knob by
turning it counterclockwise.
3. Remove attachment hub cover.
4. Insert attachment shaft housing
into attachment hub, making
certain that attachment power
shaft fits into square attachment
hub socket. It may be necessary to
rotate attachment back and forth.
When attachment is in proper
position, the pin on the
attachment will fit into the notch
on the hub rim.
5. Tighten attachment knob by
turning clockwise until attachment
is completely secured to mixer.
6. Plug mixer in proper electrical
outlet.**
** See page 5.
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15
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
1 minute, or until well blended. Stop and scrape
bowl. Add all remaining ingredients. Turn to Speed
6 and beat about 1 minute, or until all ingredients
are combined.
cottage cheese
1
⁄
4
cup reduced-calorie
mayonnaise
1
1 can (6 ⁄
2
oz.)
crabmeat, flaked
Refrigerate until well chilled. Serve with assorted
crackers or raw vegetables.
1 tablespoon lemon
juice
3 tablespoons chopped
Yield: 24 servings (2 tablespoons per serving).
green onions
Per serving: About 42 cal, 4 g pro, 1 g carb, 3 g fat,
12 mg chol, 180 mg sod.
1
⁄
2
teaspoon garlic salt
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: 12 servings (2 tablespoons per serving).
Per serving: About 61 cal, 1 g pro, 11 g carb,
2 g fat, 3 mg chol, 58 mg sod.
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16
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
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
Spread cheese mixture on 10-inch serving plate to
within 1 or 2 inches of edge. Spread bean dip over
cheese. Spread salsa over bean dip. Top with
onions and olives. Refrigerate until ready to serve.
Serve with tortilla chips, if desired.
⁄2
⁄2
⁄4
1
Yield: 12 servings ( ⁄
4
cup per serving).
Per serving: About 70 cal, 4 g pro, 3 g carb,
5 g fat, 12 mg chol, 265 mg sod.
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 1 minute, or until well
blended.
On waxed paper, shape mixture into a ball. Roll ball
in chopped pecans. Wrap in waxed paper.
Refrigerate until serving time. Serve with assorted
crackers or raw vegetables.
2 teaspoons
Worcestershire sauce
teaspoon paprika
teaspoon garlic
powder
cup finely chopped
pecans
Yield: 24 servings (2 tablespoons per serving).
1
⁄
2
4
Per serving: About 65 cal, 4 g pro, 1 g carb, 5 g fat,
13 mg chol, 109 mg sod.
1
⁄
1
⁄
4
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17
Spinach and Cheese Crostini
1 baguette loaf, cut
Place baguette slices on baking sheet. Bake at
1
into ⁄2-inch slices
375°F for 4 to 6 minutes, or until toasted. Set aside.
2 teaspoons butter or
Melt butter in 10-inch skillet over medium heat.
Add onion and garlic. Cook and stir 2 to 3 minutes,
or until softened. Add spinach. Cook and stir 30 to
60 seconds, or until warm. Cool slightly.
margarine
cup finely chopped
onion
1
⁄
2
1 clove garlic, minced
1 package (9 oz.)
frozen chopped
spinach, thawed and
squeezed dry
Place cream cheese in mixer bowl. Attach bowl and
flat beater to mixer. Turn to Speed 2, mix about
30 seconds. Add spinach mixture. Continuing on
Speed 2, mix about 30 seconds. Add red peppers.
Continuing on Speed 2, mix about 30 seconds.
Spread spinach mixture on toasted baguette slices.
Top each slice with about 1 teaspoon Cheddar
cheese. Bake at 375°F for 5 to 8 minutes, or
until thoroughly heated and cheese is melted. Serve
warm.
1 package (8 oz.) light
cream cheese
cup roasted red
peppers
cup shredded
Cheddar cheese
1
⁄
4
1
⁄
2
Yield: 12 servings (2 crostini per serving).
Per serving: About 141 cal, 6 g pro, 16 g carb,
6 g fat, 12 mg chol, 324 mg sod.
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
teaspoon cayenne
pepper
1
⁄
2
Form turkey mixture into 1-inch balls. Spray
12-inch skillet with no-stick cooking spray. Cook
meatballs over medium–high heat until well
browned; drain.
1
⁄
4
1
⁄
8
Mix salsa, chili sauce, and water in small bowl. Add
1 pound ground turkey
to meatballs and stir. Reduce heat to low. Cook,
covered, about 10 minutes, or until meatballs are
thoroughly cooked, stirring frequently. Serve warm.
1
⁄
2
cup thick and chunky
salsa
cup chili sauce
cup water
1
⁄
2
Yield: 12 servings (3 meatballs per serving).
1
⁄
2
Per serving: About 84 cal, 8 g pro, 5 g carb, 3 g fat,
30 mg chol, 280 mg sod.
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18
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
3
3 tablespoons butter
about 1 minute. Stop and scrape bowl. Add ⁄
4
cup
or margarine, divided
cup plus 1 teaspoon
all-purpose flour
flour. Turn to Speed 2 and mix about 1 minute, or
until well blended. Form mixture into a ball. Wrap
in waxed paper and chill 1 hour. Clean mixer bowl
and beater.
3
⁄
4
8 oz. fresh
mushrooms, coarsely
chopped
cup chopped green
onions
To make Filling, melt remaining 1 tablespoon
butter in 10-inch skillet over medium heat. Add
mushrooms and onions. Cook and stir until tender.
Remove from heat. Cool slightly.
1
⁄
2
Divide chilled dough into 24 pieces. Press each
piece into miniature muffin cup (greased, if
desired).
Filling
1 egg
1
⁄
4
teaspoon dried
thyme leaves
For Filling, place egg, remaining 1 teaspoon flour,
and thyme in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 6 and beat about
30 seconds. Stir in cheese and cooled mushroom
mixture. Spoon into pastry-lined muffin cups. Bake
at 375°F for 15 to 20 minutes, or until egg mixture
is puffed and golden brown. Serve warm.
1
⁄2
cup shredded Swiss
cheese
Yield: 12 servings (2 tartlets per serving).
Per serving: About 98 cal, 4 g pro, 8 g carb,
6 g fat, 33 mg chol, 83 mg sod.
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19
Stuffed New Potatoes
8 small new red
Cut potatoes in half. Scoop out insides of potatoes,
1
potatoes, boiled in
skins
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 1 minute. Add sour
cream, margarine, garlic salt, and thyme. Turn to
Speed 2 and mix about 30 seconds. Stop and
scrape bowl. Turn to Speed 2 and mix about 30
seconds. Turn to Stir Speed and add onions, mixing
just until blended.
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
1
⁄
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
⁄
4
1
⁄
4
cup finely shredded
Cheddar cheese
Paprika, if desired
Yield: 8 servings (2 potato halves per serving).
Per serving: About 58 cal, 2 g pro, 6 g carb, 3 g fat,
5 mg chol, 108 mg sod.
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 1 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
2 tablespoons butter
or margarine
teaspoon nutmeg
teaspoon cinnamon
Place all Topping ingredients in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Stir Speed
and mix about 15 seconds. Spread on hot puff.
Bake 10 minutes longer.
1
⁄
2
2
1
⁄
1
Crunchy Praline
Topping
Yield: 6 servings ( ⁄
2
cup per serving).
Per serving: About 268 cal, 6 g pro, 35 g carb,
12 g fat, 2 mg chol, 176 mg sod.
2 tablespoons butter
or margarine, melted
cup corn flakes
cup chopped
walnuts or pecans
cup firmly packed
brown sugar
3
⁄
4
4
1
⁄
1
⁄
4
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20
Mashed Potatoes
5 large potatoes (about
Warm mixer bowl and flat beater with hot water;
dry. Place hot potatoes in bowl. Attach bowl and
flat beater to mixer. Gradually turn to Speed 2 and
mix about 1 minute, or until smooth.
1
2 ⁄ lbs.), peeled,
2
quartered, and
boiled
cup low-fat milk,
heated
1
⁄
2
Add all remaining ingredients. Turn to Speed 4 and
beat about 30 seconds, or until milk is absorbed.
Gradually turn to Speed 6 and beat about 1 minute,
or until fluffy. Stop and scrape bowl. Exchange flat
beater for wire whip. Turn to Speed 10 and whip
2 to 3 minutes.
2 tablespoons butter
or margarine
1 teaspoon salt
1
⁄
8
teaspoon black
pepper
3
Yield: 9 servings ( ⁄
4
cup per serving).
Per serving: About 111 cal, 2 g pro, 19 g carb,
3 g fat, 8 mg chol, 296 mg sod.
VARIATIONS
Garlic Mashed Potatoes
Substitute 1 teaspoon garlic salt for salt.
Per serving: About 111 cal, 2 g pro, 19 g carb,
3 g fat, 8 mg chol, 239 mg sod.
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
4
milk. Add 2 tablespoons chopped fresh chives.
Per serving: About 178 cal, 4 g pro, 32 g carb,
4 g fat, 2 mg chol, 417 mg sod.
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21
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)
cup butter or
margarine, melted
teaspoon dried
tarragon leaves
teaspoon salt
1
⁄
4
1
⁄
2
1
Yield: 6 servings ( ⁄
2
cup per serving).
1
⁄
8
Per serving: About 107 cal, 1 g pro, 11 g carb,
7 g fat, 0 mg chol, 137 mg sod.
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
1 minute, or until slightly tender. Stir in beans. Cook
about 1 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 1 minute, or
until cheese melts.
Yield: 6 servings.
Per serving: About 208 cal, 18 g pro, 15 g carb,
8 g fat, 18 mg chol, 463 mg sod.
Tip: For browned top on frittata, place under broiler
about 1 minute, or until cheese is browned and
bubbly.
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22
Garden Quiche
Baked Pastry Shell
(see page 39)
1 tablespoon oil
1 small onion,
chopped
1 medium green bell
pepper, chopped
8 oz. sliced fresh
mushrooms
6 eggs
cup low-fat milk
1 tablespoon chopped
fresh parsley
1 teaspoon salt
5 drops hot pepper
sauce
1 cup (4 oz.) reduced-
fat shredded Swiss
cheese
Follow procedure for Baked Pastry Shell. Cool
10 minutes.
Meanwhile, heat oil in large non-stick skillet over
medium-high heat. Add onion and bell pepper.
Cook about 1 minute, stirring frequently. Add
mushrooms. Cook and stir about 2 minutes, or until
vegetables are tender. Set aside.
Place eggs, milk, parsley, salt, and hot pepper sauce
in mixer bowl. Attach bowl and wire whip to mixer.
Turn to Speed 2 and mix 1 to 2 minutes.
1
⁄
3
Sprinkle half of cheese in pastry shell. Top with
vegetables. Pour egg mixture over vegetables. Top
with remaining cheese. Bake at 350°F for 30 to 35
minutes, or until knife inserted in center comes out
clean. Let stand about 5 minutes before serving.
Yield: 8 servings.
Per serving (filling and crust): About 264 cal,
12 g pro, 17 g carb, 16 g fat, 172 mg chol,
561 mg sod.
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 13x9x2-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
cup grated Parmesan
cheese
1
⁄
4
2 teaspoons dried
parsley leaves
2 teaspoons no-salt
herb and garlic
seasoning
24 jumbo pasta shells,
cooked and drained
Yield: 4 to 6 servings.
Per serving: About 527 cal, 46 g pro, 56 g carb,
15 g fat, 57 mg chol, 865 mg sod.
2 cups prepared
Marinara Sauce
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23
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
1 minute. Stop and scrape bowl. Add eggs.
Continuing on Speed 2, mix about 30 seconds.
Stop and scrape bowl. Turn to Speed 6 and beat
about 1 minute.
1
1 ⁄
3
3 teaspoons baking
powder
teaspoon salt
cup shortening
1
⁄
2
1
⁄
2
1 cup low-fat milk
1 teaspoon vanilla
2 eggs
Pour batter into two greased and floured 8- or
9-inch round baking pans. Bake at 350°F for 30 to
35 minutes, or until toothpick inserted in center
comes out clean. Cool 10 minutes. Remove from
pans. Cool completely on wire rack. Frost if desired.
Yield: 12 to 16 servings.
Per serving: About 272 cal, 4 g pro, 42 g carb,
10 g fat, 37 mg chol, 175 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
1 minute. Stop and scrape bowl. Add egg whites.
Turn to Speed 6 and beat about 1 minute, or until
smooth and fluffy.
flour
1
1 ⁄
2
cups sugar
3 teaspoons baking
powder
teaspoon salt
cup shortening
1
⁄
2
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 10 minutes. Remove from
pans. Cool completely on wire rack. Frost if desired.
1 cup low-fat milk
1 teaspoon vanilla
4 egg whites
Yield: 12 to 16 servings.
Per serving: About 267 cal, 4 g pro, 42 g carb,
9 g fat, 2 mg chol, 183 mg sod.
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24
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
1
⁄4
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 15
seconds after each addition. Stop and scrape bowl.
1 cup chopped
walnuts
Cake
1
1 ⁄
2
cups sugar
cup butter or
1
⁄
2
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 cup (2 medium)
mashed ripe banana
1 teaspoon vanilla
3 eggs
1
2 ⁄
2
cups all-purpose
flour
teaspoons baking
powder
1
1 ⁄
4
1 teaspoon baking
soda
teaspoon salt
cup buttermilk
1
⁄
4
2
3
⁄
Meanwhile, to make Filling, combine sugar, flour,
and salt in medium saucepan. Gradually stir in milk.
Heat to boiling over medium heat, stirring
1
Filling
constantly. Stir about ⁄
4
cup hot mixture into beaten
1
⁄
2
cup sugar
egg in separate bowl. Pour egg mixture into
saucepan. Cook until mixture is bubbly, stirring
constantly. Remove from heat. Stir in vanilla and
butter. Cool slightly. Refrigerate 1 hour while cake is
cooling.
3 tablespoons all-
purpose flour
teaspoon salt
1
⁄
4
1 cup low-fat milk
1 egg, beaten
1 teaspoon vanilla
1 tablespoon butter or
margarine
2 medium bananas,
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.
thinly sliced
cup whipping cream,
whipped
1
⁄
2
Yield: 16 to 20 servings.
Per serving: About 451 cal, 7 g pro, 65 g carb,
19 g fat, 58 mg chol, 384 mg sod.
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25
Angel Food Cake
1
1
1 ⁄
4
cups all-purpose
flour
cups sugar, divided
cups egg whites
(about 12 to 15 egg
whites)
teaspoons cream of
tartar
Mix flour and ⁄
2
cup sugar in small bowl.
Set aside.
1
1 ⁄
2
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 2 ⁄
are almost stiff but not dry. Turn to Speed 2.
Gradually add remaining 1 cup sugar and mix about
1 minute. Stop and scrape bowl.
1
1
⁄
4
teaspoon salt
2
minutes, or until whites
1
1 ⁄
2
teaspoons vanilla or
1
⁄
2
teaspoon almond
extract
Remove bowl from mixer. Spoon flour-sugar
mixture, one-fourth at a time, over egg whites. Fold
in gently with spatula, just until blended.
Pour batter into ungreased 10-inch tube pan. With
knife, gently cut through batter to remove large air
bubbles. Bake at 375°F for 35 minutes, or until
crust is golden brown and cracks are very dry.
Immediately invert cake onto funnel or soft drink
bottle. Cool completely. Remove from pan.
Yield: 16 servings.
Per serving: About 124 cal, 4 g pro, 27 g carb,
0 g fat, 0 mg chol, 79 mg sod.
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26
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 1 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
2 cups butter, softened
Turn to Speed 2 and add eggs, one at a time,
mixing about 15 seconds after each addition. Turn
to Speed 4 and beat about 30 seconds.
1
⁄
2
cup low-fat milk
1 teaspoon vanilla
1 teaspoon almond
extract
Pour batter into greased and floured 10-inch tube
pan. Bake at 350°F for 1 hour 15 minutes, or until
toothpick inserted in center comes out clean. Cool
completely on wire rack. Remove cake from pan.
6 eggs
Yield: 16 servings.
Per serving: About 419 cal, 5 g pro, 44 g carb,
25 g fat, 143 mg chol, 378 mg sod.
Double Chocolate Pound Cake
3 cups all-purpose
flour
Combine dry ingredients in mixer bowl. Add butter,
milk, and vanilla. Attach bowl and flat beater to
mixer. Turn to Stir Speed and mix about 1 minute.
Stop and scrape bowl. Turn to Speed 6 and beat
about 2 minutes. Stop and scrape bowl.
2 cups sugar
1
⁄
2
cup unsweetened
Dutch-processed
cocoa powder
Turn to Speed 2 and add eggs, one at a time,
mixing about 15 seconds after each addition. Turn
to Speed 4 and beat about 30 seconds.
3 teaspoons baking
powder
teaspoon salt
1
⁄
2
1 cup butter, softened
Pour batter into greased and floured 10-inch tube
pan. Bake at 325°F for 1 hour 20 minutes, or until
toothpick inserted in center comes out clean. Cool
completely on wire rack. Remove cake from pan and
drizzle with Chocolate Glaze.
1
1 ⁄4
cups low-fat milk
1 teaspoon vanilla
5 eggs
Chocolate Glaze
2 squares (1 oz. each)
unsweetened
To make Chocolate Glaze, melt chocolate and
margarine in small saucepan over low heat. Remove
from heat. Stir in powdered sugar and vanilla. Stir in
water, 1 teaspoon at a time, until glaze is of desired
consistency.
chocolate
3 tablespoons
margarine or butter
Yield: 16 servings.
1 cup powdered sugar
3
⁄4
teaspoon vanilla
Per serving: About 390 cal, 6 g pro, 55 g carb,
18 g fat, 99 mg chol, 289 mg sod.
2 tablespoons hot
water
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27
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
1 minute. Stop and scrape bowl. Add eggs and
chocolate. Continuing on Speed 2, mix about
30 seconds. Stop and scrape bowl. Turn to Speed 6
and beat about 1 minute.
flour
1
1 ⁄
3
cups sugar
1 teaspoon baking
powder
teaspoon baking
soda
teaspoon salt
cup shortening
1
⁄
2
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 10 minutes. Remove
from pans. Cool completely on wire rack. Frost if
desired.
1
⁄
2
1 cup low-fat milk
1 teaspoon vanilla
2 eggs
2 squares (1 oz. each)
unsweetened
chocolate, melted
Yield: 12 to 16 servings.
Per serving: About 285 cal, 4 g pro, 41 g carb,
12 g fat, 37 mg chol, 185 mg sod.
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 4 and beat about 1 minute. Stop and
scrape bowl. Continuing on Speed 4, beat about 15
seconds. Pour mixture into another bowl. Clean
mixer bowl and wire whip.
flour
1
1 ⁄
2
cups sugar
1 tablespoon baking
powder
1
⁄
4
2
teaspoon salt
cup cold water
cup oil
3
⁄
1
⁄
2
Place egg whites and cream of tartar in mixer bowl.
7 egg yolks, beaten
1 teaspoon vanilla
2 teaspoons grated
lemon rind
Attach bowl and wire whip to mixer. Turn to
1
Speed 8 and whip 2 to 2 ⁄
are stiff but not dry.
2
minutes, or until whites
Remove bowl from mixer. Gradually add flour
mixture to egg whites. Fold in gently with spatula,
just until blended.
7 egg whites
1
⁄
2
teaspoon cream of
tartar
Pour batter into ungreased 10-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.
To make Lemon Glaze, combine powdered sugar and
butter in small bowl. Stir in lemon juice, 1 tablespoon
at a time, until glaze is of desired consistency.
Lemon Glaze
1 cup powdered sugar
1 tablespoon butter or
margarine, softened
2-3 tablespoons lemon
juice
Yield: 16 servings.
Per serving: About 256 cal, 4 g pro, 38 g carb,
10 g fat, 93 mg chol, 152 mg sod.
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28
Chocolate Almond Brownie Cake
Cake
To make Cake, melt chocolate and butter in
7 squares (1 oz. each)
medium saucepan over low heat, stirring constantly.
Remove from heat; cool slightly.
semi-sweet
chocolate
1
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 8 and whip 1 to
2 minutes, or until stiff peaks form. Place egg
whites in another bowl. Clean mixer bowl and wire
whip.
⁄
2
cup butter or
margarine
3 eggs, separated
1
⁄
2
2
cup sugar
teaspoon almond
extract
1
⁄
Place chocolate mixture, sugar, and almond extract
in mixer bowl. Attach bowl and flat beater to mixer.
Turn to Speed 4 and beat about 1 minute. Stop
and scrape bowl. Continuing on Speed 4, add egg
yolks, one at a time, beating about 30 seconds after
each addition. Continuing on Speed 4, add flour
and beat about 15 seconds. Gently fold in egg
whites with spatula.
2 tablespoons all-
purpose flour
Glaze
1 square (1 oz.) semi-
sweet chocolate
1 teaspoon shortening
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.
Topping
1
⁄
2
cup whipping cream
1 tablespoon
powdered sugar
teaspoon almond
extract
To make Glaze, melt chocolate and shortening in
small saucepan over low heat, stirring to blend.
Drizzle over cake.
1
⁄
4
2 tablespoons sliced
almonds
To make Topping, place cream, powdered sugar,
and almond extract in mixer bowl. Attach wire whip
and bowl to mixer. Turn to Speed 10 and whip 30
to 60 seconds, or until stiff peaks form. Pipe or
spoon whipped cream in ring over top of cake.
Sprinkle with almonds. Store in refrigerator.
Yield: 16 servings.
Per serving: About 180 cal, 3 g pro, 17 g carb,
13 g fat, 58 mg chol, 74 mg sod.
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29
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
1 minute. Stop and scrape bowl. Turn to Speed 4
and beat about 30 seconds. Turn to Stir Speed and
add apple and walnuts, mixing just until blended.
1 cup whole wheat
flour
cups sugar
1
1 ⁄
2
1 teaspoon baking
powder
1 teaspoon baking
Pour batter into greased and floured 13x9x2-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
⁄
2
1
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
1 ⁄
2
1
⁄
2
Per serving: About 318 cal, 5 g pro, 51 g carb,
11 g fat, 36 mg chol, 315 mg sod.
2 eggs
1 cup chopped, peeled
apple
cup chopped
walnuts
1
⁄
2
Caramel Creme
Frosting, if desired
(see page 32)
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 1 minute. Stop and scrape bowl. Turn to
Speed 4 and beat about 30 seconds. Turn to Stir
Speed and add raisins, mixing just until blended.
1 cup firmly packed
brown sugar
cup sugar
1
⁄
2
1 teaspoon baking
soda
teaspoon salt
Pour batter into greased and floured 13x9x2-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
1 cup buttermilk
1
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
⁄
2
cup shortening
1 teaspoon vanilla
3 eggs
Per serving: About 310 cal, 5 g pro, 50 g carb,
10 g fat, 54 mg chol, 240 mg sod.
1
⁄
2
cup raisins
Orange Cream
Cheese Frosting, if
desired (see page 32)
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30
Chocolate Frosting
1 cup butter, softened
2 tablespoons light
corn syrup
4 cups powdered
sugar
Place butter in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 4 and beat about
1
1 ⁄
2
minutes, or until creamy. Stop and scrape bowl.
Add corn syrup. Turn to Speed 2 and mix well. Stop
and scrape bowl.
2 squares (1 oz. each)
unsweetened
Turn to Stir Speed. Gradually add powdered sugar,
mixing until blended. Turn to Speed 4 and beat
about 1 minute. Stop and scrape bowl. Turn to
chocolate, melted
Speed 2. Slowly add melted chocolate and mix
1
about 1 ⁄
2
minutes. Stop and scrape bowl. Turn to
Speed 4 and beat about 1 minute.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per serving: About 325 cal, 1 g pro, 44 g carb,
18 g fat, 41 mg chol, 160 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
1 minute, or until creamy. Stop and scrape bowl.
Add cream, milk, vanilla, salt, and 1 cup powdered
sugar. Turn to Stir Speed and mix about 30
1
⁄
cup cream or
evaporated milk
1 teaspoon vanilla
1
⁄
4
teaspoon salt
4 cups powdered
sugar, divided
seconds. Stop and scrape bowl. Turn to Speed 2
1
and mix about 1 ⁄
2
minutes, or until well blended.
Low-fat milk, if
necessary
Stop and scrape bowl.
Turn to Stir Speed. Gradually add remaining 3 cups
powdered sugar and mix until blended. Stop and
scrape bowl, if necessary. Add milk, 1 teaspoon at a
time, if necessary. Turn to Speed 4 and beat about
1 minute, or until smooth.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per serving: About 208 cal, 0 g pro, 40 g carb,
6 g fat, 16 mg chol, 99 mg sod.
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31
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
1 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
1 cup miniature
marshmallows
2 cups powdered
Place powdered sugar in mixer bowl. Add brown sugar
mixture and vanilla. Attach bowl and flat beater to
mixer. Turn to Stir Speed and mix about 30 seconds.
Turn to Speed 4 and beat about 1 minute, or until
smooth and creamy. Spread on cake while warm.
sugar
teaspoon vanilla
1
⁄
2
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per serving: About 228 cal, 0 g pro, 41 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 10 and whip
about 45 seconds, or until whites begin to hold
shape. Continuing on Speed 10, slowly pour hot
1
⁄
2
1
1 ⁄
2
2 egg whites
syrup into egg whites in a fine stream and whip 1
1
1 ⁄
2
teaspoons vanilla
1
to 1 ⁄
2
minutes. Add vanilla and whip about 5
minutes longer, or until frosting loses its gloss and
stands in stiff peaks. Frost cake immediately.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per serving: About 109 cal, 1 g pro, 27 g carb,
0 g fat, 0 mg chol, 101 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
juice
teaspoon grated
orange peel
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
1
⁄
2
Per serving: About 196 cal, 2 g pro, 41 g carb,
3 g fat, 7 mg chol, 107 mg sod.
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32
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
cheese
1
⁄
4
teaspoon mint
flavoring
smooth. Continuing on Speed 2, gradually add
1
2 drops green food
color or color of
powdered sugar and mix about 1 ⁄
mixture becomes very stiff.
2
minutes, or until
choice
1
1
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
4 ⁄4-4 ⁄2cups powdered
sugar
Superfine sugar
3
into ⁄4-inch balls, using about 1 teaspoon for each
ball. Roll in superfine sugar. Place on waxed paper
covered with superfine sugar. Flatten slightly with
1
thumb to form ⁄4-inch thick patties. If desired, press
back of fork lightly on patties to form ridges.
Store mints, tightly covered, in refrigerator. Mints
also freeze well.
Yield: 42 servings (2 candies per serving).
Per serving: About 54 cal, 0 g pro, 13 g carb,
0 g fat, 1 mg chol, 12 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 (110°F). Stir in vanilla.
1
⁄
4
8
3
⁄
2 squares (1 oz. each)
unsweetened
Pour mixture into mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about 8
minutes, or until fudge stiffens and loses its gloss.
Quickly turn to Stir Speed and add walnuts, mixing
just until blended. Spread in buttered 9x9x2-inch
baking pan. Cool at room temperature. Cut into
1-inch squares when firm.
chocolate
2 tablespoons butter
or margarine
1 teaspoon vanilla
2 cup chopped
walnuts or pecans
Yield: 64 servings (1 square per serving).
Per serving: About 59 cal, 1 g pro, 7 g carb, 3 g fat,
1 mg chol, 12 mg sod.
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33
Divinity
3 cups sugar
Place sugar, corn syrup, and water in heavy
3
⁄
⁄2
4
cup light corn syrup
cup water
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.
1
2 egg whites
1 teaspoon almond
extract
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 8 and whip
about 1 minute, or until soft peaks form. Gradually
1 cup chopped
walnuts or pecans
add syrup in a fine stream and whip about
1
2 ⁄
2
minutes longer.
Turn to Speed 4. Add almond extract and whip
20 to 25 minutes, or until mixture starts to become
dry. Turn to Stir Speed and add walnuts, mixing just
until blended.
Drop mixture from measuring tablespoon onto
waxed paper or greased baking sheet to form
patties.
Yield: 20 servings (2 pieces per serving).
Per serving: About 192 cal, 2 g pro, 40 g carb,
4 g fat, 0 mg chol, 15 mg sod.
Chocolate Chip Cookies
1 cup granulated sugar
1 cup brown 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 butter or
margarine, softened
2 eggs
1
1 ⁄
2
teaspoons vanilla
Turn to Stir Speed. Gradually add baking soda, salt,
and flour to sugar mixture and mix about 2
minutes. Turn to Speed 2 and mix about 30
seconds. Stop mixer and scrape bowl. Add
chocolate chips. Turn to Stir Speed and mix about
15 seconds.
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
10 to 12 minutes. Remove from baking sheets
immediately and cool on wire racks.
Yield: 54 servings (1 cookie per serving).
Per serving: About 117 cal, 1 g pro, 17 g carb,
5 g fat, 8 mg chol, 106 mg sod.
VARIATIONS
2 cups raisins, coconut, or chopped walnuts may be
substituted for chocolate chips.
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34
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 1 minute. Stop and scrape bowl.
brown sugar
3
⁄
4
cup sugar
1 cup margarine or
butter, softened
2 teaspoons vanilla
Add 1 cup flour, cocoa powder, baking soda, and
2 eggs
salt. Turn to Stir Speed and mix about 30 seconds.
1
2 ⁄
4
cups all-purpose
flour, divided
cup unsweetened
cocoa powder
1
Gradually add remaining 1 ⁄
4
cups flour and mix
about 30 seconds longer. Turn to Speed 2 and mix
about 30 seconds. Turn to Stir Speed and add
chocolate chunks and nuts, mixing just until
blended.
1
⁄
2
1 teaspoon baking
soda
teaspoon salt
1
⁄
2
Drop by rounded teaspoonfuls onto greased baking
sheets, about 2 inches apart. Bake at 325°F for
12 to 13 minutes, or until edges are set. DO NOT
OVERBAKE. Cool on baking sheets about 1 minute.
Remove to wire racks and cool completely.
1 package (8 oz.)
semi-sweet baking
chocolate, cut into
small chunks
1
1 jar (3 ⁄
2
oz.)
Yield: 48 servings (1 cookie per serving).
macadamia nuts,
coarsely chopped
Per serving: About 125 cal, 2 g pro, 16 g carb,
7 g fat, 9 mg chol, 107 mg sod.
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.
1 teaspoon vanilla
3
3
1
⁄
4
cup sugar
Gradually add ⁄
4
cup sugar and beat about 1 ⁄
2
2 eggs, beaten
1 teaspoon cream of
minutes longer. Add eggs and beat about 30
seconds. Stop and scrape bowl.
tartar
teaspoon baking
soda
teaspoon nutmeg
teaspoon salt
Turn to Stir Speed. Gradually add cream of tartar,
baking soda, nutmeg, salt, and flour to sugar
mixture. Mix about 1 minute, or until well blended.
1
⁄
2
1
⁄
4
1
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.
⁄
4
2 cups all-purpose
flour
Sugar
Yield: 48 servings (1 cookie per serving).
Per serving: About 69 cal, 1 g pro, 8 g carb, 4 g fat,
9 mg chol, 70 mg sod.
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35
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 1 minute, or until mixture
is smooth. Stop and scrape bowl. Add sugars, egg,
and vanilla. Turn to Speed 4 and beat about
1 minute. Stop and scrape bowl.
1
⁄
1
⁄
2
1
⁄
2
1 egg
1
⁄
2
teaspoon vanilla
teaspoon baking
soda
teaspoon salt
cups all-purpose
flour
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.
1
⁄
2
1
⁄
4
1
1 ⁄
4
Roll dough into 1-inch balls. Place about 2 inches
apart on ungreased baking sheets. Press flat with
1
fork in a criss-cross pattern to ⁄4-inch thickness.
Bake at 375°F for 10 to 12 minutes, or until golden
brown. Remove from baking sheets immediately
and cool on wire racks.
Yield: 36 servings (1 cookie per serving).
Per serving: About 83 cal, 2 g pro, 10 g carb,
4 g fat, 6 mg chol, 81 mg sod.
Nutty Shortbread Bars
1 cup butter or
Place butter and brown sugar in mixer bowl. Attach
margarine, softened
bowl and flat beater to mixer. Turn to Speed 2 and
mix about 1 minute. Stop and scrape bowl. Add
1 cup firmly packed
brown sugar
2 cups all-purpose
flour
flour, baking powder, and salt. Turn to Speed 2 and
1
mix about 1 ⁄
2
minutes, or until soft dough forms.
1
1
Press dough into greased 15 ⁄2x10 ⁄2x1-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
1
⁄
2
teaspoon salt
2 egg whites
1 cup chopped
walnuts or pecans
Bake at 375°F for 20 to 25 minutes. Cut into bars
while warm. Cool on wire rack.
Yield: 30 servings (1 bar per serving).
Per serving: About 139 cal, 2 g pro, 14 g carb,
8 g fat, 17 mg chol, 114 mg sod.
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36
Fudge Brownies
1
1 cup margarine or
butter, softened
Melt ⁄
2
cup margarine and chocolate in small
saucepan over low heat; cool. Place remaining
cup margarine, sugar, and vanilla in mixer bowl.
Attach bowl and flat beater to mixer. Turn to Speed
2 and mix about 30 seconds. Turn to Speed 6 and
beat about 2 minutes. Turn to Speed 4. Add eggs,
one at a time, beating about 15 seconds after each
addition. Stop and scrape bowl.
1
4 squares (1 oz. each)
unsweetened
⁄
2
chocolate
2 cups sugar
1 teaspoon vanilla
3 eggs
1 cup all-purpose flour
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
⁄
2
teaspoon salt
1 cup chopped
walnuts or pecans
Pour into greased and floured 13x9x2-inch baking
pan. Bake at 350°F for 45 minutes. Cool in pan on
wire rack and cut.
Yield: 36 servings (1 brownie per serving).
Per serving: About 143 cal, 2 g pro, 16 g carb,
9 g fat, 18 mg chol, 93 mg sod.
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37
Lemon Cream Cheese Bars
Crust
Place Crust ingredients in mixer bowl. Attach bowl
2 cups all-purpose
and flat beater to mixer. Turn to Stir Speed and mix
about 1 minute, or until well blended and mixture
starts to stick together. Press into ungreased
flour
1
⁄
2
cup powdered sugar
1
1
1 cup (2 sticks) chilled
butter, cut into
chunks
15 ⁄2x10 ⁄2x1-inch baking pan. Bake at 350°F for
14 to 16 minutes, or until set. (Note: Check Crust
after 10 minutes and prick with fork if it puffs up
during baking.) Remove from oven.
Meanwhile, clean mixer bowl and beater. Place
Cream Cheese Filling ingredients in mixer bowl.
Attach bowl and flat beater to mixer. Turn to Stir
Speed and mix about 30 seconds. Turn to Speed 4
and beat about 2 minutes, or until smooth and
creamy. Pour over partially baked Crust. Bake at
350°F for 6 to 7 minutes, or until filling is slightly
set. Remove from oven.
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 14 to
16 minutes, or until filling is set. (Note: Filling may
puff up during baking but will fall when removed
from oven.) Sprinkle with powdered sugar, if
desired. Cool completely in pan.
Lemon Filling
4 eggs
2 cups granulated
sugar
cup all-purpose flour
1
⁄
4
1 teaspoon grated
lemon peel
cup lemon juice
1
⁄
4
Powdered sugar, if
desired
Yield: 48 servings (1 bar per serving).
Per serving: About 115 cal, 2 g pro, 16 g carb,
5 g fat, 39 mg chol, 65 mg sod.
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38
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 15 seconds. Cut shortening and butter into
pieces and add to flour mixture. Turn to Stir Speed
and mix 30 to 45 seconds, or until shortening
particles are size of small peas.
3
⁄
4
1
⁄
2
2 tablespoons butter
or margarine,
well chilled
5-6 tablespoons
cold water
Continuing on Stir Speed, add water, 1 tablespoon
at a time, mixing until all particles are moistened
and dough begins to hold together.
Divide dough in half. Pat each half into a smooth
ball and flatten slightly. Wrap in plastic wrap. Chill
in refrigerator 15 minutes.
1
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 10 minutes, or until lightly browned.
Cool completely on wire rack and fill.
Alternate Method for Baked Pastry Shell: Fold
edge under. Crimp, as desired. Line shell with foil.
Fill with pie weights or dried beans. Bake at 450°F
for 10 to 12 minutes, or until edges are lightly
browned. Remove pie weights and foil. Cool
completely on wire rack and fill.
Yield: 8 servings (two 8- or 9-inch crusts).
Per serving (one crust): About 134 cal, 2 g pro,
13 g carb, 8 g fat, 0 mg chol, 118 mg sod.
Per serving (two crusts): About 267 cal, 4 g pro,
27 g carb, 16 g fat, 0 mg chol, 236 mg sod.
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39
Apple Pie
1 cup sugar
2 tablespoons all-
purpose flour
Combine sugar, flour, cinnamon, nutmeg, and salt
in large bowl. Stir in apples.
Follow procedure for Two-crust Pie. Fill with apple
mixture and dot with margarine. Sprinkle top crust
with sugar, if desired.
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 451 cal,
4 g pro, 68 g carb, 19 g fat, 0 mg chol,
301 mg sod.
2 tablespoons
margarine or butter
KitchenAid Pie Pastry
for Two-crust Pie
(see page 39)
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
1
To make Topping, place flour, sugar, baking
powder, and baking soda in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Stir Speed
and mix about 30 seconds. Add buttermilk and
melted margarine. Continuing on Stir Speed, mix
about 30 seconds, or just until blended.
⁄
8
8
teaspoon salt
teaspoon nutmeg
Dash cloves
1
⁄
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 1 tablespoon sugar, if desired. Bake at 375°F
for 30 to 35 minutes, or until pears are tender and
bubbly and Topping is golden brown. Serve warm
with light cream, if desired.
Topping
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking
Yield: 8 to 10 servings.
powder
teaspoon baking
soda
Per serving: About 276 cal, 3 g pro, 57 g carb,
5 g fat, 1 mg chol, 219 mg sod.
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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40
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 10 minutes longer, stirring
occasionally. Set aside.
6 tablespoons all-
purpose flour
teaspoon salt
cups low-fat milk
1
⁄
4
1
2 ⁄
2
3 egg yolks
1 tablespoon
Place egg yolks in mixer bowl. Attach bowl and wire
whip to mixer. Turn to Speed 8 and whip about
1 minute. Slowly stir small amount of milk mixture
into yolks. Add yolk mixture to saucepan. Cook over
medium heat 3 to 4 minutes, stirring constantly.
Remove from heat. Add margarine and vanilla; cool.
Pour into Baked Pastry Shell.
margarine or butter
1 teaspoon vanilla
KitchenAid Baked
Pastry Shell
(see page 39)
Meringue
to make Meringue, place cream of tartar, salt, and
egg whites in mixer bowl. Attach bowl and wire
whip to mixer. Gradually turn to Speed 8 and whip
about 1 minute, or until soft peaks form. Turn to
Speed 4. Gradually add sugar and whip about 1
minute, or until stiff peaks form.
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 15 minutes, or until lightly
browned.
Yield: 8 servings.
Per serving (filling and crust): About 332 cal,
7 g pro, 47 g carb, 13 g fat, 86 mg chol,
297 mg sod.
Variations continued on next page.
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41
Vanilla Cream Pie
CONTINUED
VARIATIONS
Chocolate Cream Pie
Add 2 squares (1 oz. each) melted, unsweetened
chocolate to filling along with margarine and
vanilla. Proceed as directed on page 41.
Per serving (filling and crust): About 368 cal,
8 g pro, 49 g carb, 16 g fat, 86 mg chol,
298 mg sod.
Banana Cream Pie
Slice 2 or 3 ripe bananas into pastry shell before
adding filling. Proceed as directed on page 41.
Per serving (filling and crust): About 359 cal,
8 g pro, 54 g carb, 13 g fat, 86 mg chol,
298 mg sod.
Coconut Cream Pie
1
Add ⁄
2
cup flaked coconut to filling before adding to
1
pastry shell. Before baking, sprinkle ⁄ cup flaked
4
coconut on meringue. Proceed as directed on
page 41.
Per serving (filling and crust): About 376 cal,
8 g pro, 51 g carb, 16 g fat, 86 mg chol,
320 mg sod.
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42
Lemony Light Cheesecake
Crust
Spray bottom and sides of 9-inch springform pan
15 reduced-fat creme-
with 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)
2 tablespoons butter
or margarine, melted
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.
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 15 to 30 seconds
longer, just until blended. Do not overbeat. Pour
Filling into Crust.
1 cup sugar
1 tablespoon all-
purpose flour
4 eggs
1
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
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: 16 servings.
Per serving: About 169 cal, 6 g pro, 20 g carb,
7 g fat, 68 mg chol, 214 mg sod.
Tawny Pumpkin Pie
Place pumpkin, brown sugar, eggs, cinnamon,
1 can (16 oz.) pumpkin
ginger, salt, and cloves in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 2 and mix
about 30 seconds. Stop and scrap bowl. Continuing
3
⁄4
cup firmly packed
brown sugar
3
eggs
on Speed 2, slowly add milk and mix about
1 teaspoon cinnamon
1
1 ⁄
2
minutes.
1
⁄
2
2
teaspoon ginger
teaspoon salt
teaspoon cloves
cups low-fat milk
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.
1
⁄
1
⁄
4
1
1 ⁄
4
Pie Pastry for One-
crust Pie
(see page 39)
Yield: 8 servings.
Per serving (filling and crust): About 280 cal,
6 g pro, 41 g carb, 11 g fat, 87 mg chol,
325 mg sod.
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43
General Instructions
For Making And Kneading Yeast Dough
with the Rapid Mix Method
c
J
h
o
e
s
e
n
S
p
A
h
o
,
id
M
ic
lid
h
ig
a
n
S
U
S
A
ta
te
O
S
f
f
p
e
6
S
e
8
t
i
d
r
C
2
o
0
“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.
4
n
tr
o
l
1
1. Place all dry ingredients including
yeast into bowl, except last 1 to
2 cups flour.
ILLUSTRATION A
c
J
h
o
e
s
2. Attach bowl and dough hook.
Lock mixer head (tilt-head models)
or raise mixer bowl (bowl-lift
models). Turn to Speed 2 and mix
about 15 seconds, or until
ep
n
S
h
A
o
,
id
M
ic
lid
h
ig
a
n
S
U
S
A
ta
te
O
S
f
f
p
S
e
6
e
t
ir
d
C
2
o
0
4
n
tr
o
8
l
1
ingredients are combined.
3. Continuing on Speed 2, gradually
add liquid ingredients to flour
mixture and mix 1 to 2 minutes
longer. See Illustration A.
ILLUSTRATION B
c
J
h
o
e
s
e
n
S
p
A
h
o
,
id
M
ic
lid
h
ig
a
NOTE: If liquid ingredients are added
too quickly, they will form a pool
around the dough hook and slow
down mixing process.
n
S
U
S
A
ta
t
e
O
S
f
f
p
e
6
S
e
t
ir
d
C
2
o
0
4
n
tr
8
o
l
1
4. Continuing on Speed 2, gently
1
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.
ILLUSTRATION C
1 minute, or until ingredients are
thoroughly mixed. Proceed with Steps
4 through 6.
6. Unlock and tilt back head (tilt-
head models) or lower bowl
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.
(bowl-lift models) and remove
dough from hook. Follow
directions in recipe for rising,
shaping and baking.
When using the traditional method
to prepare a favorite recipe, dissolve
yeast in warm water in warmed
bowl. Add remaining liquids and dry
ingredients, except last 1 to 2 cups
flour. Turn to Speed 2 and mix about
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44
Bread Making Tips
Making bread with a mixer is quite
• Here are some alternative rising
methods to use: (1) The bowl
containing the dough can be
placed on a wire rack over a pan of
hot water. (2) The bowl can be
placed on the top rack of an
unheated oven; put a pan of hot
water on the rack below. (3) Turn
the oven to 400°F for 1 minute;
then turn it off; place the bowl on
the center rack of the oven and
close the door.
different from making bread by hand.
Therefore, it will take some practice
before you are completely
comfortable with the new process.
For your convenience, we offer these
tips to help you become accustomed
to bread making the KitchenAid way.
• Start out with an easy recipe, like
Basic White Bread, page 47, until
you are familiar with using the
dough hook.
Cover bowl with waxed paper, if
desired. Always cover with towel to
retain warmth in the bowl and
protect the dough from drafts.
• ALWAYS use the dough hook to
mix and knead yeast doughs.
• NEVER exceed Speed 2 when using
the dough hook.
• 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.
• NEVER use recipes calling for more
than 8 cups all-purpose flour or
6 cups whole wheat flour when
1
making dough with a 4 ⁄
2
quart
mixer.
• 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
• NEVER use recipes calling for more
than 10 cups all-purpose flour or
6 cups whole wheat flour when
making dough with a 5 quart
mixer.
sticky or humidity is high, slowly
• 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.
1
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.
• 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.
• 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.
• Allow bread to rise in a warm
place, 80°F to 85°F, free from draft,
unless otherwise specified in recipe.
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45
Bread Making Tips
Shaping A Loaf
• 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.
Divide dough in half. On lightly
floured surface, roll each half into a
rectangle, approximately 9x14 inches.
A rolling pin will smooth dough and
remove gas bubbles.
• 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.
Starting at a short end, roll dough
tightly. Pinch dough to seal seam.
Pinch ends and turn under. Place,
seam side down, in loaf pan. Follow
directions in recipe for rising and
baking.
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46
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
3 tablespoons butter
or margarine
2 packages active dry
Dissolve yeast in warm water in warmed mixer
1
bowl. Add lukewarm milk mixture and 4 ⁄
2
cups
flour. Attach bowl and dough hook to mixer. Turn
yeast
cups warm water
(105°F to 115°F)
to Speed 2 and mix about 1 minute.
1
1 ⁄
2
1
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.
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
1 hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each
half into a loaf, as directed on page 46, and place
1
1
1
in greased 8 ⁄2x4 ⁄2x2 ⁄2-inch baking pans. Cover. Let
rise in warm place, free from draft, about 1 hour, or
until doubled in bulk.
Bake at 400°F for 30 minutes, or until golden
brown. Remove from pans immediately and cool on
wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 95 cal, 3 g pro, 18 g carb,
1 g fat, 0 mg chol, 148 mg sod.
Variations continued on next page.
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47
Basic White Bread
CONTINUED
VARIATIONS
Cinnamon Bread
Prepare dough, divide, and roll out each half to a
rectangle, as directed on page 46. Mix together
1
⁄
2
cup sugar and 2 teaspoons cinnamon in small
bowl. Spread each rectangle with 1 tablespoon
softened butter or margarine. Sprinkle with half of
sugar mixture. Finish rolling and shaping loaves.
1
1
1
Place in well-greased 8 ⁄2x4 ⁄2x2 ⁄2-inch baking pans.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk. If desired, brush
tops with beaten egg white. Bake at 375°F for 40 to
45 minutes, or until golden brown. Remove from
pans immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 111 cal, 3 g pro, 21 g carb,
2 g fat, 0 mg chol, 152 mg sod.
Sixty-Minute Rolls
1
Increase yeast to 3 packages and sugar to ⁄
4
cup.
Mix and knead dough as directed for Basic White
Bread on page 47. Place in greased bowl, turning to
grease top. Cover. Let rise in warm place, free from
draft, about 15 minutes. Turn dough onto lightly
floured surface. Shape as desired (see following
suggestions). Cover. Let rise in slightly warm oven
(90°F) about 15 minutes. Bake at 425°F for 12
minutes, or until golden brown. Remove from pans
immediately and cool on wire racks.
Curlicues: Divide dough in half and roll each half
to 12x9-inch rectangle. Cut 12 equal strips about
1 inch wide. Roll each strip tightly to form a coil,
tucking ends underneath. Place on greased baking
sheets about 2 inches apart.
Cloverleafs: Divide dough into 24 equal pieces.
Form each piece into a ball and place in greased
muffin pan. With scissors, cut each ball in half, then
quarters.
Yield: 24 servings (1 roll per serving).
Per serving: About 130 cal, 4 g pro, 25 g carb,
2 g fat, 0 mg chol, 198 mg sod.
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48
Whole Grain Wheat Bread
1
⁄
3
cup plus 1
Dissolve 1 tablespoon brown sugar in warm water
tablespoon brown
sugar
in small bowl. Add yeast and let mixture stand.
1
Place 4 cups flour, powdered milk, ⁄
3
cup brown
2 cups warm water
(105°F to 115°F)
2 packages active
dry yeast
sugar, and salt in mixer bowl. Attach bowl and
dough hook to mixer. Turn to Speed 2 and mix
about 15 seconds. Continuing on Speed 2,
gradually add yeast mixture and oil to flour mixture
5-6 cups whole wheat
1
and mix about 1 ⁄
2
minutes longer. Stop and scrape
flour
3
bowl, if necessary.
⁄
4
cup powdered milk
1
2 teaspoons salt
Continuing on Speed 2, add remaining flour, ⁄
2
cup
1
⁄
3
cup oil
at a time, and mix about 2 minutes, or until dough
clings to hook and cleans sides of bowl. Knead on
Speed 2 about 2 minutes longer.
NOTE: Dough may not form a ball on hook.
However, as long as hook comes in contact with
dough, kneading will be accomplished. Do not add
more than the maximum amount of flour specified
or a dry loaf will result.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each
half into a loaf as directed on page 46. Place in
1
1
1
greased 8 ⁄2x4 ⁄2x2 ⁄2-inch baking pan. Cover. Let rise
in warm place, free from draft, about 1 hour, or
until doubled in bulk.
Bake at 400°F for 15 minutes. Reduce oven
temperature to 350°F and bake 30 minutes longer.
Remove from pans immediately and cool on wire
racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 112 cal, 4 g pro, 19 g carb,
3 g fat, 2 mg chol, 146 mg sod.
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49
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 1 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
1 tablespoon cold
water
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Punch dough down and divide in half. Roll each
half into 12x15-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 1 hour, or until
doubled in bulk.
With sharp knife, make 4 diagonal cuts on top of
each loaf. Bake at 450°F for 25 minutes. Remove
from oven. Beat egg white and water together with
a fork. Brush each loaf with egg mixture. Return to
oven and bake 5 minutes longer. Remove from
baking sheets immediately and cool on wire racks.
Yield: 30 servings (15 slices per loaf).
Per serving: About 114 cal, 3 g pro, 23 g carb,
1 g fat, 0 mg chol, 221 mg sod.
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50
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
(120°F to 130°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 15 seconds. Continuing
on Speed 2, gradually add warm mixture to flour
mixture and mix about 1 minute. Add eggs and mix
1
1
5 ⁄2-6 ⁄2cups all-purpose
flour
1 cup quick cooking
oats
2 teaspoons salt
2 packages active dry
yeast
2 eggs
1 egg white
1 tablespoon water
Oatmeal
about 1 minute longer.
1
Continuing on Speed 2, add remaining flour, ⁄
2
cup
at a time, and mix about 2 minutes, or until dough
clings to hook and cleans sides of bowl. Knead on
Speed 2 about 2 minutes longer.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each
half into a loaf as directed on page 46. Place in
1
1
1
greased 8 ⁄2x4 ⁄2x2 ⁄2-inch baking pans. Cover. Let rise
in warm place, free from draft, about 1 hour, or
until doubled in bulk.
Beat egg white and water together with a fork.
Brush tops of loaves with mixture. Sprinkle with
oatmeal. Bake at 375°F for 40 minutes. Remove
from pans immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 134 cal, 4 g pro, 24 g carb,
3 g fat, 13 mg chol, 162 mg sod.
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51
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
2 tablespoons butter
or margarine
2 tablespoons caraway
seed
1 cup boiling water
2 packages active dry
Dissolve yeast in warm water in warmed mixer
bowl. Add lukewarm honey mixture, rye flour, and
1 cup all-purpose flour. Attach bowl and dough
hook to mixer. Turn to Speed 2 and mix about 1
minute, or until well mixed. Stop and scrape bowl if
necessary.
yeast
cup warm water
(105°F to 115°F)
3
Continuing on Speed 2, add remaining all-purpose
⁄
4
1
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 rye flour
1
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
1 hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each
half into a round loaf. Place on two greased baking
sheet. Cover. Let rise in warm place, free from draft,
45 to 60 minutes, or until doubled in bulk.
Bake at 350°F for 30 to 45 minutes. Cover loaves
with aluminum foil for last 15 minutes if tops
brown too quickly. Remove from baking sheets
immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 96 cal, 2 g pro, 20 g carb,
1 g fat, 0 mg chol, 143 mg sod.
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52
Dill Batter Bread
2 packages active dry
Dissolve yeast in warm water in warmed mixer
bowl. Add 1 tablespoon honey and let stand
5 minutes.
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 15 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
3 teaspoons salt
1
⁄
2
teaspoon baking
soda
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
2 eggs
1 cup whole wheat
flour
cups all-purpose
flour
Stir dough down. Place in two well-greased
1
1
1
1
3-3 ⁄
2
8 ⁄2x4 ⁄2x2 ⁄2-inch baking pans or two well-greased
1
1 ⁄2- to 2-quart casseroles. Cover. Let rise in warm
place, free from draft, about 45 minutes, or until
doubled in bulk.
Bake at 350°F for 40 to 50 minutes. Remove from
pans immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 98 cal, 4 g pro, 15 g carb,
3 g fat, 15 mg chol, 298 mg sod.
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53
Vegetable Cheese Bread
2 packages active dry
Dissolve yeast in warm water in small bowl.
Set aside.
yeast
1 cup warm water
(105°F to 115°F)
2 cups whole wheat
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,
flour
cups all-purpose
flour
1
3-3 ⁄
2
gradually add yeast mixture, butter, and warm milk
1
to flour mixture and mix about 1 ⁄
2
minutes. Stop
2 tablespoons sugar
2 teaspoons salt
2 tablespoons butter
or margarine
and scrape bowl. Add tomatoes, onion, parsley, and
cheese. Turn to Speed 2 and mix about 30 seconds.
1
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 low-fat
milk (105°F to 115°F)
1
⁄
4
cup chopped sun-
dried tomatoes
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
2 teaspoons instant
minced onion
2 teaspoons dried
Punch dough down and divide in half. Shape each
half into a loaf as directed on page 46. Place in
parsley leaves
cup shredded sharp
Cheddar cheese
1
⁄
2
1
1
1
well-greased 8 ⁄2x4 ⁄2x2 ⁄2-inch baking pans. Cover. Let
rise in warm place, free from draft, 45 to
60 minutes, or until doubled in bulk.
Bake at 375°F for 40 minutes. Remove from pans
immediately and cool on wire rack. (Note: Loaves
may need to be released by running a knife around
edges of pans.)
Yield: 32 servings (16 slices per loaf).
Per serving: About 99 cal, 3 g pro, 18 g carb,
2 g fat, 2 mg chol, 160 mg sod.
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54
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
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 10 minutes.
Remove from pan and cool completely on wire rack.
1
⁄
2
1
1
3
1
⁄
4
⁄
4
Yield: 16 servings (16 slices per loaf).
⁄
4
⁄
2
cup butter or
margarine, melted
Per serving: About 196 cal, 3 g pro, 31 g carb,
7 g fat, 27 mg chol, 177 mg sod.
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
⁄
2
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.
1
2 packages active dry
yeast
cup warm water
(105°F to 115°F)
1
⁄
3
Continuing on Speed 2, add remaining flour, ⁄ cup
2
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.
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
1 hour, or until doubled in bulk.
Punch dough down and shape as desired for rolls or
coffee cakes.
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55
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
1 minute.
brown sugar
1 cup sugar
1
⁄
2
cup butter or
margarine, softened
Turn dough onto lightly floured surface. Roll dough
to 10x24-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, 1-inch each.
1
⁄
4
cup all-purpose flour
tablespoons
cinnamon
cup chopped
walnuts or pecans
1
1 ⁄
2
1
⁄
2
1 recipe Basic Sweet
Dough (see page 55)
Place 12 rolls each in two greased 13x9x2-inch
baking pans. Cover. Let rise in warm place, free
from draft, 45 to 60 minutes, or until doubled in
bulk.
Bake at 350°F for 20 to 25 minutes. Remove from
pans immediately. Spoon Caramel Glaze over
warm rolls.
Caramel Glaze
To make Caramel Glaze, place evaporated milk
and brown sugar in small saucepan. Cook over
medium heat until mixture begins to boil, stirring
constantly.
1
⁄
3
cup evaporated milk
2 tablespoons brown
sugar
cups powdered
sugar
1
1 ⁄
2
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 teaspoon vanilla
Yield: 24 servings (1 roll per serving)
Per serving: About 338 cal, 6 g pro, 57 g carb,
10 g fat, 28 mg chol, 219 mg sod.
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56
Rapid Mix Cool Rise White Bread
1
6-7 cups all-purpose
flour
Place 5 ⁄
2
cups flour, sugar, salt, yeast, and butter in
mixer bowl. Attach bowl and dough hook to mixer.
Turn to Speed 2 and mix about 20 seconds.
2 tablespoons sugar
1
3 ⁄
2
teaspoons salt
Gradually add warm water and mix about
1
3 packages active dry
1 ⁄
2
minutes longer.
yeast
cup butter or
margarine, softened
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.
1
⁄
4
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
1
1
1
directed on page 46. Place in greased 8 ⁄2x4 ⁄2x2 ⁄
2-
inch baking pans. Brush each loaf with oil and cover
loosely with plastic wrap. Refrigerate 2 to 12 hours.
When ready to bake, uncover dough carefully. Let
stand at room temperature 10 minutes. Puncture
any gas bubbles which may have formed.
Bake at 400°F for 35 to 40 minutes. Remove from
pans immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 110 cal, 3 g pro, 21 g carb,
2 g fat, 0 mg chol, 251 mg sod.
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57
Crusty Pizza Dough
1 package active dry
yeast
Dissolve yeast in warm water in warmed mixer
1
bowl. Add salt, olive oil, and 2 ⁄
2
cups flour. Attach
1 cup warm water
bowl and dough hook to mixer. Turn to Speed 2
(105°F to 115°F)
teaspoon salt
and mix about 1 minute.
1
⁄
2
1
Continuing on Speed 2, add remaining flour, ⁄
2
cup
2 teaspoons olive oil
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
1
2 ⁄2-3 ⁄2cups all-purpose
flour
1 tablespoon cornmeal
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk. Punch dough down.
Brush 14-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 15 to
20 minutes.
1
Yield: 4 servings ( ⁄
4
pizza per serving).
Per serving: About 373 cal, 11 g pro, 74 g carb,
3 g fat, 0 mg chol, 271 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 1 minute. Stop and scrape bowl.
Continuing on Speed 6, beat about 1 minute
longer. Add eggs. Turn to Speed 4 and beat about
1
⁄
2 eggs
3
1 ⁄
4
cups all-purpose
flour
1 teaspoon baking
30 seconds. Stop and scrape bowl. Turn to Speed 6
1
powder
teaspoon baking
soda
and beat about 1 ⁄
2
minutes.
1
⁄
2
Combine flour, baking powder, baking soda, and
salt in separate bowl. Add half of flour mixture and
half of mashed banana to mixer bowl. Turn to Stir
Speed and mix about 30 seconds. Add remaining
flour and banana. Continuing on Stir Speed, mix
about 30 seconds. Stop and scrape bowl. Add
walnuts. Continuing on Stir Speed, mix about
15 seconds.
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: 16 servings (16 slices).
Per serving: About 157 cal, 3 g pro, 21 g carb,
7 g fat, 27 mg chol, 131 mg sod.
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58
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 1 minute. Stop
and scrape bowl.
powder
teaspoon salt
cup shortening
cup low-fat milk
1
⁄
3
2
Add milk. Turn to Stir Speed and mix until dough
starts to cling to beater. Avoid overbeating. Turn
dough onto lightly floured surface and knead about
1
⁄
2
⁄
3
Melted margarine or
butter, if desired
1
20 seconds, or until smooth. Pat or roll to ⁄2-inch
thickness. Cut with floured 2-inch biscuit cutter.
Place on greased baking sheets and brush with
melted margarine, if desired. Bake at 450°F for
12 to 15 minutes. Serve immediately.
Yield: 12 servings (1 biscuit per serving).
Per serving: About 135 cal, 3 g pro, 17 g carb,
6 g fat, 1 mg chol, 183 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 1 minute. Add eggs. Turn
to Speed 4 and beat about 30 seconds. Add
buttermilk and vanilla. Turn to Stir Speed and mix
about 30 seconds. Stop and scrape bowl.
brown sugar
1
⁄
2
2
cup sugar
cup shortening
1
⁄
2 eggs
2 cups buttermilk
1 teaspoon vanilla
Add flour, baking soda, baking powder, and salt.
Turn to Stir Speed and mix about 30 seconds. Stop
and scrape bowl. Turn to Stir Speed and mix about
30 seconds longer. Gradually turn to Speed 4 and
beat about 1 minute. Add moistened bran and bran
cereal flakes. Turn to Stir Speed and mix about
30 seconds, or until ingredients are combined.
1
2 ⁄
2
cups all-purpose
flour
teaspoons baking
soda
1
2 ⁄
2
1 teaspoon baking
powder
teaspoon salt
1
⁄
2
2 cups bran cereal
flakes
Spoon batter into greased or paper-lined muffin
pans. Bake at 400°F for 20 minutes, or until
toothpick inserted in center comes out clean.
Remove from pans immediately. Serve warm.
Yield: 24 servings (1 muffin per serving).
Per serving: About 170 cal, 3 g pro, 29 g carb,
5 g fat,19 mg chol, 242 mg sod.
Tip: Batter can be refrigerated in tightly covered
container up to 1 week.
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59
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
1 cup chopped
walnuts or pecans
3 cups all-purpose
flour
cups sugar
until ingredients are combined. Stop and scrape
1
1 ⁄
2
1
bowl. Turn to Speed 4 and beat about 1 ⁄
2
minutes.
3 teaspoons baking
powder
Stop and scrape bowl.
1 teaspoon baking
Turn to Stir Speed and add eggs, one at a time,
mixing about 15 seconds after each addition. Turn
to Speed 2 and mix about 30 seconds.
soda
1
⁄
2
teaspoon salt
1 cup margarine or
butter, softened
1 cup reduced-fat sour
cream
1 teaspoon vanilla
3 eggs
Spread half of batter in greased and floured
13x9x2-inch baking pan or 10-inch tube pan.
Sprinkle with half of cinnamon–sugar mixture.
Spread remaining batter in pan and top with
remaining cinnamon-sugar mixture. Bake at 350°F
for 50 to 60 minutes. Serve warm.
Yield: 16 servings.
Per serving: About 362 cal, 6 g pro, 47 g carb,
17 g fat, 44 mg chol, 349 mg sod.
Caramel Apple Kuchen
1 recipe Basic Sweet
Divide dough in half. Press each half into greased
1
Dough (see page 55)
13x9x2-inch baking pan. Gently press edges ⁄
2
inch
2 cups firmly packed
brown sugar
6 tablespoons all-
purpose flour
up sides.
Cover. Let rise in warm place, free from draft, 45 to
60 minutes, or until doubled in bulk.
2 teaspoons cinnamon
Meanwhile, place brown sugar, flour, cinnamon,
and margarine in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
1 minute.
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 (12 pieces per kuchen).
Per serving: About 301 cal, 5 g pro, 54 g carb,
8 g fat, 27 mg chol, 207 mg sod.
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60
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 15 seconds, or until smooth.
2 teaspoons baking
powder
1 teaspoon sugar
1
⁄
2
teaspoon salt
cup fat-free egg
substitute or 2 eggs
1
⁄
2
Spray griddle or heavy skillet with no-stick cooking
spray. Heat griddle to medium-high heat. Pour
1
1 ⁄
4
cups low-fat milk
1
about ⁄
3
cup batter for each pancake onto griddle.
3 tablespoons
Cook 1 to 2 minutes, or until bubbles form on
surface and edges become dry. Turn and cook 1 to
2 minutes longer, or until golden brown on
underside.
shortening, melted
Yield: 4 servings (2 pancakes per serving).
Per serving: About 318 cal, 11 g pro, 41 g carb,
11 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 15 seconds, or until smooth.
Pour mixture into another bowl. Clean mixer bowl.
2 tablespoons sugar
1
⁄
2
teaspoon salt
2 eggs, separated
1
1 ⁄
4
4
cups low-fat milk
cup butter or
margarine, melted
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 8 and whip until
whites are stiff but not dry. Gently fold egg whites
into flour mixture.
1
⁄
Spray waffle iron with no-stick cooking spray. Heat
1
waffle iron. Pour about ⁄
3
cup batter for each waffle
onto iron. Bake 3 to 5 minutes, or until golden
brown.
Yield: 6 servings (1 waffle per serving).
Per serving: About 287 cal, 8 g pro, 39 g carb,
10 g fat, 75 mg chol, 441 mg sod.
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61
Attachments – For More Information call 1-800-541-6390
Multi-Function Attachment Pack
Model FPPA
KitchenAid has packaged its three
®
®
most popular attachments in one
carton. It includes a Rotor
Slicer/Shredder (RVSA), Food Grinder
(FGA), and Fruit/Vegetable Strainer
Parts (FVSP).
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Food Grinder
Model FGA
Grinds meat, firm fruits and
vegetables, and dry bread.
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Fruit/Vegetable Strainer
Model FVSFGA
Makes preparing jams, purées, sauces
and baby foods quick and easy.
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62
Attachments – For More Information call 1-800-541-6390
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
3
5
⁄
8" and ⁄8" stuffing tubes make
Bratwurst, Kielbasa, Italian or Polish
Sausage and breakfast links. For use
with FGA.
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Rotor Slicer/Shredder
Model RVSA
Includes 4 cones: thin and thick slicer,
fine and coarse shredder.
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63
Attachments – For More Information call 1-800-541-6390
Grain Mill
Model GMA
Grinds low-moisture grains from very
fine to extra coarse textures.
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Can Opener
Model CO
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Opens cans quickly, leaves edges
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smooth and snag-free.
Pasta Roller Set
Model KPRA
Makes lasagna noodles, fettuccini and
linguine fini. 3 piece set includes
Roller, Fettuccine Cutter and Linguine
Fini Cutter.
KitchenAid
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64
Attachments – For More Information call 1-800-541-6390
Citrus Juicer
Model JE
Juices citrus fruits quickly and
thoroughly, strains out pulp.
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Pasta Maker
Model SNFGA
5 plates make thin and thick
®
spaghetti, flat noodles, macaroni, and
lasagna. Comes with Food Grinder.
Water Jacket
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Model K5AWJ
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Fill with ice, cold or hot water to keep
cold mixtures cold, hot ones hot.
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65
Attachments – For More Information call 1-800-541-6390
Pouring Shield
Model KPS2CL
Minimizes splash-out when adding
ingredients.
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Bowl Covers
2 pack, non-sealing bowl covers are
dishwasher-safe (top rack).
Mixer Covers
Model K45CR
1
(For 4 ⁄ quart mixers)
2
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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66
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67
™
™
FOR THE WAY IT’S MADE.
® Registered trademark/™ Trademark/
the shape of the mixer is a trademark of KitchenAid, U.S.A.
9706634 Rev. B
© 2002. All rights reserved. Printed in USA (dZw902)
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