BOWL-LIFT
STAND MIXER
INSTRUCTIONS AND RECIPES
KitchenAid.com
1-800-541-6390
W10171783D
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Table of Contents
INTRODUCTION
Proof of Purchase & Product Registration.............................................. Inside Front Cover
Stand Mixer Safety..........................................................................................................3
Important Safeguards.....................................................................................................3
Electrical Requirements ...................................................................................................4
FEATURES AND OPERATION
Bowl-Lift Stand Mixer Features........................................................................................5
Assembling Your Bowl-Lift Stand Mixer...........................................................................7
Pre-Use Cleaning .....................................................................................................7
Attaching and Removing Mixing Bowl.....................................................................7
Raising and Lowering Mixing Bowl..........................................................................7
Attaching and Removing the Flat Beater, Wire Whip (not included on all models),
or Dough Hook (not included on all models)...........................................................7
Household Stand Mixer Speed Control ....................................................................8
Overload Reset Button (Model KSMC50 Only) .........................................................8
Using the Pouring Shield (Not Included with all Models).................................................8
Attaching the Pouring Shield...................................................................................8
Using the Pouring Shield .........................................................................................8
Removing the Pouring Shield...................................................................................8
Cleaning the Pouring Shield.....................................................................................8
Using Your KitchenAid® Accessories................................................................................9
Mixing Time....................................................................................................................9
Stand Mixer Use .............................................................................................................9
Speed Control Guide - 10 Speed Mixers........................................................................10
Speed Control Guide - Commercial Mixers (Model KSMC50 Only).................................11
Mixing Tips...................................................................................................................12
Egg Whites...................................................................................................................13
Whipped Cream............................................................................................................13
CARE AND CLEANING
Care and Cleaning ........................................................................................................14
Beater to Bowl Clearance..............................................................................................14
Troubleshooting Problems.............................................................................................15
OPTIONAL STAND MIXER ACCESSORIES
General Information......................................................................................................16
Mounting and Removing Accessories............................................................................16
Available Accessories.....................................................................................................17
Continued on next page.
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1
Table of Contents
RECIPES
Appetizers, Entrees, and Vegetables..............................................................................20
Cakes and Frostings ......................................................................................................28
Cookies, Bars, and Candies ...........................................................................................37
Pies and Desserts ..........................................................................................................43
Yeast Breads and Quick Breads......................................................................................47
General Instructions for Mixing and Kneading Yeast Dough
with the “Rapid Mix” Method ...............................................................................47
Bread Making Tips.................................................................................................48
WARRANTY SERVICE AND INFORMATION
KitchenAid® Stand Mixer Warranty................................................................................65
Hassle-Free Replacement Warranty – 50 United States and District of Columbia ...........66
How to Arrange for Warranty Service in Puerto Rico.....................................................66
How to Arrange for Service after the Warranty Expires – All Locations..........................66
How to Order Accessories and Replacement Parts.........................................................67
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2
Stand Mixer Safety
Your safety and the safety of others are very important.
We have provided many important safety messages in this manual and on your
appliance. Always read and obey all safety messages.
This is the safety alert symbol.
This symbol alerts you to potential hazards that can kill or hurt you
and others.
All safety messages will follow the safety alert symbol and either
the word “DANGER” or “WARNING.” These words mean:
You can be killed or seriously
injured if you don’t immediately
follow instructions.
You can be killed or seriously injured
if you don’t follow instructions.
All safety messages will tell you what the potential hazard is, tell you how to
reduce the chance of injury, and tell you what can happen if the instructions are
not followed.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed
including the following:
1. Read all instructions.
2. To avoid risk of electrical shock, do not put stand mixer in water or
other liquid.
3. Close supervision is necessary when any appliance is used by or near children.
4. Unplug stand mixer from outlet when not in use, before putting on or taking off
parts and before cleaning.
5. Avoid contacting moving parts. Keep hands, hair, clothing, as well as spatulas and
other utensils away from beater during operation to reduce the risk of injury to
persons and/or damage to the stand mixer.
6. Do not operate stand mixer with a damaged cord or plug or after the stand
mixer malfunctions, or is dropped or damaged in any manner. Return appliance
to the nearest Authorized Service Center for examination, repair or electrical or
mechanical adjustment. Call the KitchenAid Customer Satisfaction Center at
1-800-541-6390 for more information.
7. The use of accessories not recommended or sold by KitchenAid may cause fire,
electrical shock or injury.
8. Do not use the stand mixer outdoors.
9. Do not let the cord hang over edge of table or counter.
10. Remove flat beater, wire whip or dough hook from stand mixer before washing.
SAVE THESE INSTRUCTIONS
THIS PRODUCT IS DESIGNED FOR HOUSEHOLD
USE ONLY (EXCEPT MODEL KSMC50 WHICH IS
DESIGNED FOR COMMERCIAL USE).
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3
Electrical Requirements
Volts: 120 AC
Hertz: 60
WARNING
The wattage rating for your stand mixer
is printed on the trim band or on the
serial plate. Do not use an extension
cord. If the power cord is too short, have
a qualified electrician or serviceman install
an outlet near the appliance.
Electrical Shock Hazard
Model KSMC50 Only:
Plug into a grounded 3 prong
outlet.
Watts
350
120 AC
3.0
Volts
Amps
Do not remove ground prong.
Do not use an adapter.
Horsepower
Hertz
2/5
60
Do not use an extension cord.
The maximum rating is based on the
attachment that draws the greatest
load (power). Other recommended
attachments may draw significantly less
power.
Failure to follow these
instructions can result in
death, fire, or electrical shock.
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4
Bowl-Lift Stand Mixer Features
Overload Reset Button
Model KSMC50 only
(not shown)
Motor Head
Accessory Hub
with Hub Cover
Accessory
Knob
Speed Control
Lever
(see “Bowl-Lift Stand
Mixer Features“
section)
K
Solid State Speed
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Bowl Lift Handle
Bowl Height
(not shown)
Adjustment Screw
(see “Beater to Bowl
Clearance“ section)
Beater
Shaft
Spring Latch and Bowl Pin
(not shown)
Locating Pins
1
Flat Beater*
4 ⁄2 or 5 qt
Stainless Steel
Bowl
Wire Whip*
(see “Using Your
KitchenAid®
Accessories”
section)
(see “Using Your
Dough Hook*
(see “Using Your
KitchenAid®
Accessories”
section)
KitchenAid®
Accessories”
section)
Bowl
Support
*
Bowl-Lift stand mixers include a coated or burnished Flat Beater and Dough Hook (not included on
model K4SS), and a Wire Whip (not included on model K4SS).
All accessories may be purchased separately.
Commercial model KSMC50 not shown.
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Continued on next page.
5
Bowl-Lift Stand Mixer Features
Accessory Hub with Hub Cover
Bowl Support
Hub cover removes to reveal the
multipurpose accessory hub. The hub
powers a variety of accessories that
simplify food preparation and add
culinary versatility (see “Optional Stand
Mixer Accessories“ section).
Durable metal arms support the bowl for
stable mixing.
Locating Pins
Pins fit through the bowl brackets to
position the bowl on the bowl support.
Accessory Knob
67-Point Planetary Mixing Action
Knob secures stand mixer accessory to the
hub.
The beater spirals to 67 different
touch-points within the bowl for quick,
complete mixing.
Bowl-Lift Handle
Flat Beater
Sturdy bowl-lift lever raises and lowers the
mixing bowl.
Use the Flat Beater to mix cakes, quick
breads, cookie dough and to mash
potatoes. Special design works with
unique mixing action to thoroughly mix
ingredients.
Beater Shaft
Flat beater, dough hook, and wire whip
accessories mount to the beater shaft.
Stainless Steel Bowl
Dough Hook*
Stainless steel bowl is dishwasher-safe.
Speed Control Lever
Quickly and thoroughly kneads any type of
raised dough.
Wire Whip*
10 mixing speeds provide versatility for
any recipe. Speeds range from a very slow
stir to a very fast mix (commercial models
have 5 speeds).
The design of the wire whip rapidly
increases airflow into egg mixtures for
stiff soufflés and rigid peaks of meringue.
With the planetary mixing action, the wire
whip covers 134 points within the bowl
to create silky decorator icings and lighter,
fluffier whipped cream.
Bowl-Height Adjustment Screw
Screw adjusts the beater-to-bowl
clearance. Factory preset.
*Sold separately for model K4SS.
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6
Assembling Your Bowl-Lift Stand Mixer
Pre-Use Cleaning
WARNING
Before using your stand mixer for the first
time, wash the mixing bowl and accessories
(see “Care and Cleaning” section).
Injury Hazard
Unplug mixer before touching
beaters.
Attaching Mixing Bowl
1. Be sure speed control is OFF and mixer
is unplugged.
Failure to do so can result in
broken bones, cuts or bruises.
2. Place bowl lift handle in down position.
3. Fit bowl supports over locating pins.
4. Press down on back of bowl until
bowl pin snaps into spring latch.
5. Raise bowl before mixing.
6. Plug mixer in proper electrical outlet
(see “Electrical Requirements“ section).
Attaching Flat Beater, Wire Whip*, or
Dough Hook*
1. Turn speed control to OFF and unplug.
2. Slip Flat Beater on beater shaft and
press upward as far as possible.
3. Turn beater to
Removing Mixing Bowl
right, hooking
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.
beater over the
PIN
pin on shaft.
4. Plug mixer in
proper electrical outlet (see “Electrical
Requirements“ section).
Removing Flat Beater, Wire Whip*, or
Dough Hook*
1. Turn speed control to OFF and unplug.
2. Press beater upward as far as possible
and turn left.
Raising Mixing Bowl
3. Pull beater from beater shaft.
4. Plug mixer in proper electrical outlet
(see “Electrical Requirements“ section).
RAISE
Solid State Speed Contr
ol
Off
Stir
2
4
6
8
10
1. Rotate handle to straight-up position.
2. Bowl must always be in raised, locked
position when mixing.
Lowering Mixing Bowl
1. Rotate handle back and down.
*Sold separately for model K4SS.
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7
Household Stand Mixer
Speed Control
Overload Reset Button
Model KSMC50 Only
C
load Reset
er
Ov
Plug mixer in proper electrical outlet (see
“Electrical Requirements“ section). Speed
control lever should always to be set on
lowest speed for starting, then gradually
moved to desired higher speed to avoid
splashing ingredients out of bowl. See
“Speed Control Guide - 10 Speed Mixers“
section for Speed Control Guide.
If the mixer is overloaded,
the Overload Reset Button
will pop out and the mixer
will shut off. Turn the Speed
Control Lever to OFF. Wait a few minutes,
then push in the Reset Button. Turn the
Speed Control Lever to the desired speed
and continue mixing.
Using the Pouring Shield*
Attaching the Pouring Shield*
1. Make sure the speed control
lever is set to OFF.
2. Unplug the stand mixer or disconnect
power.
Pouring
Chute
a
te Speed Contr
ol
t
ir
2
4
6
8
10
3. Attach desired accessory and raise the
mixing bowl.
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4. Slide pouring shield collar
around beater shaft, centering collar
over rim of bowl.
Using the Pouring Shield
Pour ingredients into the mixing bowl
through the chute portion of shield.
IMPORTANT: Make sure the guides on
the bottom of the chute rest on the rim
of the bowl to keep ingredients from
falling outside the bowl as they are
added.
Removing the Pouring Shield
1. Make sure the speed control
lever is set to OFF.
2. Unplug the stand mixer or
disconnect power.
3. Remove pouring chute from collar.
4. Slide pouring shield collar off bowl.
5. Lower the bowl support by turning the
bowl-lift lever clockwise.
6. Remove accessory and the
mixing bowl.
Cleaning the Pouring Shield
Wash in warm sudsy water. If you wish,
you may place on the top rack of your
dishwasher.
If Pouring Shield is included. Pouring
Shield may be purchased separately.
*
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8
Using Your KitchenAid® Accessories
Flat Beater for normal to heavy mixtures:
cakes
creamed frostings
candies
cookies
pie pastry
biscuits
quick breads
meat loaf
mashed potatoes
Wire Whip* for mixtures that need air incorporated:
eggs
sponge cakes
angel food cakes
mayonnaise
egg whites
heavy cream
boiled frostings
some candies
Dough Hook* for mixing and kneading yeast doughs:
breads
rolls
coffee cakes
buns
Mixing Time
Your KitchenAid® Mixer will mix faster and
more thoroughly than most other electric
mixers. Therefore, the mixing time in most
recipes must be adjusted to avoid over
beating. With cakes, for example,
beating time may be half as long as with
other mixers.
Stand Mixer Use
The mixer may warm up during use.
Under heavy loads with extended mixing
time, you may not be able to comfortably
touch the top of the stand mixer. This is
normal.
NOTE: Do not scrape bowl while mixer is
operating.
The bowl and beater are designed
to provide thorough mixing without
frequent scraping. Scraping the bowl
once or twice during mixing is usually
sufficient. Turn stand mixer off before
scraping.
*Sold separately for model K4SS.
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9
Speed Control Guide – 10 Speed Mixers
Speed
Use For
Description
STIR
STIR
For slow stirring, combining, mashing,
starting all mixing procedures. Use to add
flour and dry ingredients to batter, add
liquids to dry ingredients, and
combine heavy mixtures.
2
4
6
SLOW MIXING
For slow mixing, mashing, faster
stirring. Use to mix heavy batters and
candies, start mashing potatoes or other
vegetables, cut shortening into flour,
mix thin or splashy batters, and mix
and knead yeast dough. Use with Can
Opener Accessory.
MIXING,
BEATING
For mixing semi-heavy batters, such as
cookies. Use to combine sugar and
shortening and to add sugar to egg
whites for meringues. Medium speed
for cake mixes. Use with: Food Grinder,
Rotor Slicer/Shredder, and
Fruit/Vegetable Strainer.
BEATING,
CREAMING
For medium-fast beating (creaming) or
whipping. Use to finish mixing cake,
doughnut, and other batters. High speed
for cake mixes. Use with Citrus Juicer
Accessory.
8
FAST BEATING,
WHIPPING
For whipping cream, egg whites, and
boiled frostings.
10
FAST WHIPPING
For whipping small amounts of cream
or egg whites. Use with Grain Mill
Accessories.
NOTE: Will not maintain fast speeds
under heavy loads, such as when using
Grain Mill Accessories.
NOTE: The Speed Control Lever can be set between the speeds listed in the above chart
to obtain speeds 3, 5, 7 and 9 if a finer adjustment is required.
Do not exceed Speed 2 when preparing yeast doughs as this may cause damage to
the mixer.
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10
Speed Control Guide – Commercial Mixers**
Solid State Speed Contr
ol
Off
Stir
1
2
3
4
5
Speed
STIR
Use For
STIR
Description
For slow stirring, combining, mashing,
starting all mixing procedures.
1
2
3
4
5
SLOW MIXING
For slow beating, mashing and kneading
yeast doughs.
MIXING,
BEATING
For mixing cookie and cake batters.
BEATING,
CREAMING
For beating, creaming and medium fast
whipping.
FAST BEATING,
WHIPPING
For whipping heavy cream, egg whites,
and boiled frostings.
FAST WHIPPING
For whipping small amounts of heavy
cream or egg whites.
NOTE: Do not exceed Speed 1 when preparing yeast doughs as this may cause damage
to the mixer.
**Commercial model KSMC50
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11
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“ section.
The mixing instructions for recipes in
this book can guide you in converting
your own favorite recipes for preparation
with your KitchenAid® mixer. Look for
recipes similar to yours and then adapt
your recipes to use the procedures in the
similar KitchenAid recipes.
For example, the “quick mix” method
(sometimes referred to as the “dump“
method) is ideal for simple cakes, such
as the Quick Yellow Cake and Easy White
Cake included in this book. This method
calls for combining dry ingredients with
most or all liquid ingredients in one step.
More elaborate cakes, such as Caramel
Walnut Banana Torte, should be prepared
using the traditional cake mixing
Cake Mixes
When preparing packaged cake mixes,
use Speed 2 for low speed, Speed 4 for
medium speed, and Speed 6 for high
speed. For best results, mix for the time
stated on the package directions.
Adding Nuts, Raisins or
Candied Fruits
method. With this method, sugar and
the shortening, butter or margarine are
thoroughly mixed (creamed) before other
ingredients are added.
Follow individual recipes for guidelines on
including these ingredients. In general,
solid materials should be folded in the last
few seconds of mixing on Stir Speed. The
batter should be thick enough to keep the
fruit or nuts from sinking to the bottom
of the pan during baking. Sticky fruits
should be dusted with flour for better
distribution in the batter.
For all cakes, mixing times may
change because your KitchenAid® mixer
works more quickly than other mixers.
In general, mixing a cake with the
KitchenAid® mixer will take about half the
time called for in most cake recipes.
To help determine the ideal mixing
time, observe the batter or dough
and mix only until it has the desired
appearance described in your recipe, such
as “smooth and creamy.“
Liquid Mixtures
Mixtures containing large amounts of
liquid ingredients should be mixed at
lower speeds to avoid splashing. Increase
speed only after mixture has thickened.
To select the best mixing speeds, see
the “Speed Control Guides“ sections.
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12
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
cup ......................... GRADUALLY to 10
1
2-4 egg whites ............. GRADUALLY to 8
/
2
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 closely to avoid
over whipping. This list tells you what
to expect:
Watch cream closely during whipping.
Because your KitchenAid® mixer whips
so quickly, there are just a few seconds
between whipping stages. Look for these
characteristics:
Frothy
Large, uneven air bubbles.
Begins to Thicken
Cream is thick and custard-like.
Begins to Hold Shape
Air bubbles are fine and compact;
product is white.
Holds Its Shape
Cream forms soft peaks when Wire Whip
is removed. Can be folded into other
ingredients when making desserts and
sauces.
Soft Peak
Tips of peaks fall over when Wire Whip is
removed.
Stiff
Almost Stiff
Sharp peaks form when Wire Whip is
removed, but whites are actually soft.
Cream stands in stiff, sharp peaks when
Wire Whip is removed. Use for topping
on cakes or desserts, or filling for
cream puffs.
Stiff but not Dry
Sharp, stiff peaks form when Wire Whip
is removed. Whites are uniform in color
and glisten.
Stiff and Dry
Sharp, stiff peaks form when Wire Whip
is removed. Whites are speckled and dull
in appearance.
*Sold separately for model K4SS.
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13
Care and Cleaning
in hot sudsy water and rinse completely
before drying. Wire Whip, burnished
Dough Hook and burnished Flat Beater
should be hand washed and dried
immediately. Do not wash Wire Whip,
burnished Dough Hook and burnished
Flat Beater in a dishwasher. Do not store
beaters on shaft.
NOTE: Always be sure to unplug mixer
before cleaning. Wipe mixer with a soft,
damp cloth. Do not use household/
commercial cleaners. Do not immerse in
water. Wipe off beater shaft frequently,
removing any residue that may accumulate.
WARNING
Injury Hazard
Unplug mixer before touching
beaters.
Failure to do so can result in
broken bones, cuts or bruises.
Bowl, white Flat Beater and white Dough
Hook may be washed in an automatic
dishwasher. Or, clean them thoroughly
Beater To Bowl Clearance
Your mixer is adjusted at the factory so that the Flat Beater just clears the bottom of
the bowl. If for any reason, the Flat Beater hits the bottom of the bowl or is too far
away from the bowl, clearance can be corrected as follows:
Bowl-Lift models
• Unplug mixer.
• Place bowl-lift handle in down position.
• Turn screw (A) SLIGHTLY
counterclockwise (left) to lower the
bowl (increased beater clearance) and
clockwise (right) to raise the bowl
(reduced beater clearance).
• Make adjustments with Flat Beater, so it
just clears surface of bowl.
A
NOTE: When properly adjusted, the Flat
Beater will not strike on bottom or side of
bowl. If beater or Wire Whip is adjusted
too close so that it strikes bottom of
bowl, coating may wear off beater or
wires may wear through on Wire Whip.
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14
Troubleshooting Problems
– Turn the stand mixer off for
10-15 seconds, then turn it back on. If
the mixer still does not start, allow it to
cool for 30 minutes before turning it
back on.
Please read the following before
calling the service center.
1. The stand mixer may become warm
during use. Under heavy loads with
extended mixing time periods, you
may not be able to comfortably touch
the top of the stand mixer. This is
normal.
2. The stand mixer may emit a pungent
odor, especially when new. This is
common with electric motors.
3. If the Flat Beater hits the bowl, stop
the stand mixer. See “Beater to Bowl
Clearance“ section.
If the problem is not due to one of the
above items, see the KitchenAid® stand
mixer Warranty section. Do not return
the stand mixer to the retailer – retailers
do not provide service.
U.S.A./Puerto Rico: 1-800-541-6390
If your stand mixer should
malfunction or fail to operate, please
check the following:
– Is the stand mixer plugged in?
WARNING
Electrical Shock Hazard
Plug into a grounded 3 prong
outlet.
Do not remove ground prong.
Do not use an adapter.
Do not use an extension cord.
Failure to follow these
instructions can result in
death, fire, or electrical shock.
– Is the fuse in the circuit to the stand
mixer in working order? If you have a
circuit breaker box, be sure the circuit is
closed.
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15
Optional Stand Mixer Accessories
(Accessories not Approved for KSMC50)
General Information
KitchenAid® Accessories are designed to assure long life. The Accessory power shaft
and hub socket are of a square design, to eliminate any possibility of slipping during
the transmission of power to the Accessory. The hub and shaft housing are tapered to
assure a snug fit, even after prolonged use and wear. KitchenAid® Accessories require no
extra power unit to operate them; the power unit is built in.
Accessory
Knob
Accessory Power
‡
Shaft
Accessory Hub
Accessory
Hub Socket
®
Notch
Pin
‡
Accessory Shaft Housing
‡
Not part of mixer.
Removing Accessory
Mounting Accessory
1. Turn mixer off and unplug.
2. Loosen Accessory Knob by turning it
counterclockwise. Rotate Accessory
slightly back and forth while pulling
out.
3. Replace Accessory Hub Cover.
Tighten Accessory Knob by turning it
clockwise.
1. Turn mixer off and unplug.
2. Loosen Accessory Knob by turning it
counterclockwise.
3. Remove Accessory Hub Cover.
4. Insert Accessory shaft housing into
Accessory hub, making certain that
Accessory power shaft fits into
square Accessory hub socket. It may
be necessary to rotate Accessory
back and forth. When Accessory is
in proper position, the pin on the
Accessory will fit into the notch on the
hub rim.
5. Tighten Accessory knob by turning
clockwise until Accessory is completely
secured to mixer.
6. Plug mixer in proper electrical outlet
(see “Electrical Requirements“ section).
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16
Accessories - Sold Separately
For More Information Call 1-800-541-6390
Multifunction Accessory Pack
®
®
Model FPPA
KitchenAid has packaged its three most popular
Sh
t
t
i
Josp
h
itted ot
oae enr
i
ci
hi
A
S
f
t
4
i
Accessories in one carton. It includes a Rotor Slicer/
Shredder (RVSA), Food Grinder (FGA), and Fruit/
Vegetable Strainer Parts (FVSP).
Food Grinder
Model FGA
®
Grinds meat, firm fruits and vegetables, and dry bread.
KitchenAid USA
St. Joseph, Michigan
Solid State Speed Contr
Of
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Fruit/Vegetable Strainer
Model FVSFGA
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Makes preparing jams, purées, sauces and baby foods
quick and easy.
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Food Tray
Model FT
Holds large quantities of food for quicker and easier
juicing, puréeing and grinding. For use with FGA.
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Sausage Stuffer
Model SSA
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8" and 5/8" stuffing tubes make Bratwurst, Kielbasa,
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Italian or Polish Sausage and breakfast links. For use
with FGA.
Continued on next page.
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17
Accessories - Sold Separately
For More Information Call 1-800-541-6390
Rotor Slicer/Shredder
Model RVSA
Includes 4 cones: thin and thick slicer, fine and
coarse shredder.
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Grain Mill
Model GMA
Grinds low-moisture grains from very fine to extra
coarse textures.
S
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4
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8
10
Can Opener
Model CO
KitchenAid
St. Joseph, Michigan USA
Solid State Speed Contr
Of
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2
4
6
8
10
ol
Opens cans quickly, leaves edges smooth and snag-free.
Pasta Roller Set
Model KPRA
The 3-piece, all metal set contains a Pasta Sheet Roller,
Fettuccine Cutter and Spaghetti Cutter. Includes
wooden cleaning brush.
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Citrus Juicer
Model JE
Juices citrus fruits quickly and thoroughly,
strains out pulp.
ate Speed Contr
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2
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18
Accessories - Sold Separately
For More Information Call 1-800-541-6390
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Water Jacket
Model K5AWJ
Fill with ice, cold or hot water to keep cold mixtures
cold, hot ones hot.
Pouring Shield
Model KN1PS
KitchenAid
St. Joseph, Michigan USA
Solid State Speed Contr
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2
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8
10
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Minimizes splash-out when adding ingredients.
Bowl Covers
2 pack, non-sealing bowl covers are dishwasher-safe
(top rack).
Mixer Covers
Model K45CR
(For 41/2 qt mixers)
Model K5CR
(For 5 qt mixers)
To avoid damage to mixers when not in use. Made of
cotton and polyester, they are machine washable.
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19
Crabmeat Dip
1 package (8 oz) light
cream cheese
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.
1 cup reduced-fat
cottage cheese
1
/4
cup reduced-calorie
mayonnaise
1
1 can (6 /2 oz)
Refrigerate until well chilled. Serve with assorted crackers
or raw vegetables.
crabmeat, flaked
1 tablespoon lemon
juice
Yield: 24 servings (2 tablespoons per serving).
Per serving: About 42 cal, 4 g protein, 1 g carb, 3 g fat,
12 mg chol, 180 mg sodium.
3 tablespoons chopped
green onions
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 protein, 11 g carb,
2 g fat, 3 mg chol, 58 mg sodium.
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20
Layered Mexican Dip
1 package (8 oz) light
Place cream cheese in mixer bowl. Attach bowl and Flat
Beater to mixer. Turn to Speed 2 and mix about
30 seconds. Stop and scrape bowl. Add Monterey Jack
cheese. Turn to Speed 2 and mix about 30 seconds.
cream cheese
1
/
2
cup shredded hot
pepper Monterey
Jack cheese
cup bean or black
bean dip
Spread cheese mixture on 10" serving plate to within 1"
or 2" of edge. Spread bean dip over cheese. Spread salsa
over bean dip. Top with onions and olives. Refrigerate
until ready to serve. Serve with tortilla chips, if desired.
1
/
4
2
2
4
1
/
cup thick and chunky
salsa
cup chopped green
onions
cup sliced pitted ripe
olives
Yield: 12 servings (1/4 cup per serving).
1
/
Per serving: About 70 cal, 4 g protein, 3 g carb,
5 g fat, 12 mg chol, 265 mg sodium.
1
/
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.
Yield: 24 servings (2 tablespoons per serving).
2 teaspoons
Per serving: About 65 cal, 4 g protein, 1 g carb, 5 g fat,
13 mg chol, 109 mg sodium.
Worcestershire sauce
teaspoon paprika
teaspoon garlic
powder
cup finely chopped
pecans
1
/
2
4
1
/
1
/
4
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21
Spinach and Cheese Crostini
1 baguette loaf, cut
Place baguette slices on baking sheet. Bake at
375°F for 4 to 6 minutes, or until toasted. Set aside.
1
into /2" slices
2 teaspoons butter or
margarine
Melt butter in 10" skillet over medium heat. Add onion
and garlic. Cook and stir 2 to 3 minutes, or until
softened. Add spinach. Cook and stir 30 to 60 seconds,
or until warm. Cool slightly.
1
/2
cup finely chopped
onion
1 clove garlic, minced
Place cream cheese in mixer bowl. Attach bowl and Flat
Beater to mixer. Turn to Speed 2, mix about 30 seconds.
Add spinach mixture. Continuing on Speed 2, mix about
30 seconds. Add red peppers. Continuing on Speed 2,
mix about 30 seconds. Spread spinach mixture on toasted
baguette slices. Top each slice with about 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 (9 oz)
frozen chopped
spinach, thawed and
squeezed dry
1 package (8 oz) light
cream cheese
1
/
4
cup roasted red
peppers
cup shredded
Cheddar cheese
1
/
2
Yield: 12 servings (2 crostini per serving).
Per serving: About 141 cal, 6 g protein, 16 g carb,
6 g fat, 12 mg chol, 324 mg sodium.
Meatballs with Salsa
1
/
4
3
2
4
8
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
/
cup fresh bread
crumbs
teaspoon chili
powder
teaspoon garlic
powder
1
/
Form turkey mixture into 1" balls. Spray 12" skillet with
no-stick cooking spray. Cook meatballs over
medium-high heat until well browned; drain.
1
/
Mix salsa, chili sauce, and water in small bowl. Add to
meatballs and stir. Reduce heat to low. Cook, covered,
about 10 minutes, or until meatballs are thoroughly
cooked, stirring frequently. Serve warm.
1
/
teaspoon cayenne
pepper
1 lb ground turkey
1
/
2
cup thick and chunky
Yield: 12 servings (3 meatballs per serving).
salsa
cup chili sauce
cup water
1
Per serving: About 84 cal, 8 g protein, 5 g carb, 3 g fat,
30 mg chol, 280 mg sodium.
/
2
1
/
2
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22
Mushroom-Onion Tartlets
Pastry Crusts
4 oz light cream
cheese
To make Pastry Crusts, place cream cheese and
2 tablespoons butter in mixer bowl. Attach bowl and Flat
Beater to mixer. Turn to Speed 4 and beat about
3
1 minute. Stop and scrape bowl. Add /4 cup flour.
3 tablespoons butter
or margarine, divided Turn to Speed 2 and mix about 1 minute, or until well
cup plus 1 teaspoon
all-purpose flour
3
blended. Form mixture into a ball. Wrap in waxed paper
and chill 1 hour. Clean mixer bowl and beater.
/
4
8 oz fresh mushrooms,
coarsely chopped
To make Filling, melt remaining 1 tablespoon butter
in 10" skillet over medium heat. Add mushrooms and
onions. Cook and stir until tender. Remove from heat.
Cool slightly.
1
/2
cup chopped green
onions
Divide chilled dough into 24 pieces. Press each piece into
miniature muffin cup (greased, if desired).
Filling
1 egg
For Filling, place egg, remaining 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
/
4
teaspoon dried
thyme leaves
1
/2
cup shredded Swiss
cheese
Yield: 12 servings (2 tartlets per serving).
Per serving: About 98 cal, 4 g protein, 8 g carb,
6 g fat, 33 mg chol, 83 mg sodium.
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23
Stuffed New Potatoes
8 small new red
Cut potatoes in half. Scoop out insides of potatoes,
leaving 1/8" shells. Place insides of potatoes in mixer bowl.
Attach bowl and Flat Beater to mixer. Turn to Speed 2 and
mix about 1 minute. Add sour cream, margarine, garlic
salt, and thyme. Turn to Speed 2 and mix about
30 seconds. Stop and scrape bowl. Turn to Speed 2 and
mix about 30 seconds. Turn to Stir Speed and add onions,
mixing just until blended.
potatoes, boiled in
skins
1
/
4
cup reduced-fat sour
cream
1 tablespoon
margarine or butter,
melted
1
/
4
4
teaspoon garlic salt
teaspoon dried
thyme leaves
cup finely chopped
green onions
cup finely shredded
Cheddar cheese
Spoon or pipe potato mixture into potato shells. Place
filled shells in shallow baking dish. Bake at 375°F for
20 to 25 minutes, or until thoroughly heated. Sprinkle
with cheese and paprika, if desired. Bake 5 minutes
longer, or until cheese is melted. Serve warm.
1
/
1
/
4
1
/
4
Yield: 8 servings (2 potato halves per serving).
Per serving: About 58 cal, 2 g protein, 6 g carb, 3 g fat,
5 mg chol, 108 mg sodium.
Paprika, if desired
Sweet Potato Puff
2 medium sweet
potatoes, cooked
and peeled
Place potatoes in mixer bowl. Attach bowl and Flat Beater
to mixer. Turn to Speed 2 and mix about 30 seconds.
Add milk, sugar, eggs, 2 tablespoons butter, nutmeg, and
cinnamon. Turn to Speed 4 and beat about 1 minute.
Spread mixture in greased 9" pie plate. Bake at 400°F for
20 minutes, or until set. Clean bowl and beater.
1
/
2
cup low-fat milk
cup sugar
1
/3
2 eggs
Place all Topping ingredients in mixer bowl. Attach bowl
and Flat Beater to mixer. Turn to Stir Speed and mix about
15 seconds. Spread on hot puff. Bake 10 minutes longer.
Yield: 6 servings (1/2 cup per serving).
2 tablespoons butter
or margarine
1
/
2
teaspoon nutmeg
1
/2
teaspoon cinnamon
Per serving: About 268 cal, 6 g protein, 35 g carb,
12 g fat, 2 mg chol, 176 mg sodium.
Crunchy Praline Topping
2 tablespoons butter
or margarine, melted
cup corn flakes
cup chopped
walnuts or pecans
3
/
4
4
1
/
1
/4
cup firmly packed
brown sugar
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24
Mashed Potatoes
5 large potatoes (about Warm mixer bowl and Flat Beater with hot water; dry.
1
2 /2 lbs), peeled,
quartered, and
boiled
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
cup low-fat milk,
heated
Add all remaining ingredients. Turn to Speed 4 and beat
about 30 seconds, or until milk is absorbed. Gradually
turn to Speed 6 and beat about 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 protein, 19 g carb,
3 g fat, 8 mg chol, 296 mg sodium.
VARIATIONS
Garlic Mashed Potatoes
Substitute 1 teaspoon garlic salt for salt.
Per serving: About 176 cal, 3 g protein, 32 g carb,
4 g fat, 2 mg chol, 403 mg sodium.
Parmesan Mashed Potatoes
3
1
Increase milk to /4 cup. Add /3 cup grated Parmesan
cheese with milk.
Per serving: About 205 cal, 6 g protein, 32 g carb,
6 g fat, 7 mg chol, 524 mg sodium.
Sour Cream-Chive Mashed Potatoes
1
1
Substitute /4 cup reduced-fat sour cream for /4 cup milk.
Add 2 tablespoons chopped fresh chives.
Per serving: About 178 cal, 4 g protein, 32 g carb,
4 g fat, 2 mg chol, 417 mg sodium.
*Wire Whip sold separately for model K4SS.
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25
Herbed Whipped Squash
1 large butternut
Scoop cooked squash out of shell and place in mixer
bowl. Attach bowl and Wire Whip* to mixer. Turn to
Speed 4 and beat about 30 seconds. Add all remaining
ingredients. Turn to Speed 2 and mix about 30 seconds.
Turn to Speed 4 and beat about 2 minutes.
squash, baked (about
3 cups cooked)
1
/
4
cup butter or
margarine, melted
1
Yield: 6 servings (1/2 cup per serving).
/
2
teaspoon dried
tarragon leaves
teaspoon salt
Per serving: About 107 cal, 1 g protein, 11 g carb,
7 g fat, 0 mg chol, 137 mg sodium.
1
/
8
1
/8
teaspoon black
pepper
Black Bean Frittata
2 cups fat-free egg
substitute or 8 eggs
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.
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, gently lift edges with spatula
and let uncooked egg run to the bottom of the pan.
Cook, covered, about 2 minutes, or until top is set but
still shiny. Sprinkle with cheese. Cook, covered, about
1 minute, or until cheese melts.
Yield: 6 servings.
Per serving: About 208 cal, 18 g protein, 15 g carb,
8 g fat, 18 mg chol, 463 mg sodium.
Tip: For browned top on frittata, place under broiler
about 1 minute, or until cheese is browned and bubbly.
*Wire Whip sold separately for model K4SS.
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26
Garden Quiche
Baked Pastry Shell
(see “KitchenAid Pie
Pastry“)
Follow procedure for Baked Pastry Shell. Cool
10 minutes.
Meanwhile, heat oil in large nonstick skillet over medium-
high heat. Add onion and bell pepper. Cook about
1 minute, stirring frequently. Add mushrooms. Cook and
stir about 2 minutes, or until vegetables are tender. Set
aside.
1 tablespoon oil
1 small onion, chopped
1 medium green bell
pepper, chopped
8 oz sliced fresh
mushrooms
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.
6 eggs
1
/
3
cup low-fat milk
Sprinkle half of cheese in pastry shell. Top with
vegetables. Pour egg mixture over vegetables. Top with
remaining cheese. Bake at 350°F for 30 to 35 minutes, or
until knife inserted in center comes out clean. Let stand
about 5 minutes before serving.
1 tablespoon chopped
fresh parsley
1 teaspoon salt
5 drops hot pepper
sauce
1 cup (4 oz) reduced-
fat shredded Swiss
cheese
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
cheese
Fill each shell with 2 to 3 tablespoons cheese mixture.
Place filled shells in 13 x 9 x 2" baking pan. Pour Marinara
Sauce over shells. Cover pan with foil. Bake at 350°F for
30 to 35 minutes, or until bubbly.
1
/4
cup grated Parmesan
cheese
Yield: 4 to 6 servings.
2 teaspoons dried
parsley leaves
2 teaspoons no-salt
herb and garlic
seasoning
Per serving: About 527 cal, 46 g pro, 56 g carb, 15 g fat,
57 mg chol, 865 mg sod.
24 jumbo pasta shells,
cooked and drained
2 cups prepared
Marinara Sauce
*Wire Whip sold separately for model K4SS.
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27
Quick Yellow Cake
1
2 /4 cups all-purpose
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.
flour
1
1 /3 cups sugar
3 teaspoons baking
powder
1
/
2
teaspoon salt
1
Pour batter into two greased and floured 8 or 9" round
baking pans. Bake at 350°F for 30 to 35 minutes, or until
toothpick inserted in center comes out clean. Cool
10 minutes. Remove from pans. Cool completely on wire
rack. Frost if desired.
/
2
cup shortening
1 cup low-fat milk
1 teaspoon vanilla
2 eggs
Yield: 12 to 16 servings.
Per serving: About 272 cal, 4 g protein, 42 g carb,
10 g fat, 37 mg chol, 175 mg sodium.
Easy White Cake
2 cups all-purpose
flour
1 /2 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 egg whites. Turn to Speed 6 and beat about
1 minute, or until smooth and fluffy.
1
3 teaspoons baking
powder
teaspoon salt
cup shortening
1
/
2
2
Pour batter into two greased and floured 8 or 9" round
baking pans. Bake at 350°F for 30 to 35 minutes, or
until toothpick inserted in center comes out clean. Cool
10 minutes. Remove from pans. Cool completely on wire
rack. Frost if desired.
1
/
1 cup low-fat milk
1 teaspoon vanilla
4 egg whites
Yield: 12 to 16 servings.
Per serving: About 267 cal, 4 g protein, 42 g carb,
9 g fat, 2 mg chol, 183 mg sodium.
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28
Caramel Walnut Banana Torte
Topping
1 cup firmly packed
brown sugar
To make Topping:
Place brown sugar, butter, and cream in small saucepan.
Heat over low heat just until butter melts, stirring
constantly. Pour over bottoms of three 8" or 9" round
baking pans. Sprinkle with walnuts.
1
/
2
cup butter or
margarine
cup whipping cream
1
/
4
To make Cake:
1 cup chopped
walnuts
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.
Cake
1
1 /2 cups sugar
1
/
2
cup butter or
margarine, softened
Combine flour, baking powder, baking soda, and salt in
small bowl. Add half of flour mixture to sugar mixture in
mixer bowl. Turn to Speed 2 and mix about 30 seconds.
Add buttermilk and remaining flour mixture. Gradually
turn to Speed 6 and beat about 30 seconds. Spread
batter evenly over nut mixture in pans. Bake at 350°F for
25 to 30 minutes, or until toothpick inserted in center
comes out clean. Cool in pans about 3 minutes. Remove
from pans and cool completely on wire racks.
1 cup (2 medium)
mashed ripe banana
1 teaspoon vanilla
3 eggs
1
2 /2 cups all-purpose
flour
1
1 /4 teaspoons baking
powder
To make Filling:
1 teaspoon baking
Combine sugar, flour, and salt in medium saucepan.
Gradually stir in milk. Heat to boiling over medium heat,
stirring constantly. Stir about 1/4 cup hot mixture into
beaten egg in separate bowl. Pour egg mixture into
saucepan. Cook until mixture is bubbly, stirring constantly.
Remove from heat. Stir in vanilla and butter. Cool slightly.
Refrigerate 1 hour while cake is cooling.
soda
1
/
4
2
teaspoon salt
cup buttermilk
3
/
Filling
1
/
2
cup sugar
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.
3 tablespoons all-
purpose flour
1
/4
teaspoon salt
1 cup low-fat milk
1 egg, beaten
1 teaspoon vanilla
1 tablespoons butter
or margarine
Yield: 16 to 20 servings.
Per serving: About 451 cal, 7 g protein, 65 g carb,
19 g fat, 58 mg chol, 384 mg sodium.
2 medium bananas,
thinly sliced
1
/
2
cup whipping cream,
whipped
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29
Angel Food Cake
Mix flour and 1/2 cup sugar in small bowl. Set aside.
1
1 /4 cups all-purpose
flour
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 cups sugar, divided
1
1 /2 cups egg whites
(about 12 to 15 egg
whites)
Add cream of tartar, salt, and vanilla. Turn to Speed 8 and
whip 2 to 21/2 minutes, or until whites are almost stiff but
not dry. Turn to Speed 2. Gradually add remaining 1 cup
sugar and mix about 1 minute. Stop and scrape bowl.
1
1 /2 teaspoons cream of
tartar
1
/
4
teaspoon salt
Remove bowl from mixer. Spoon flour-sugar mixture,
one-fourth at a time, over egg whites. Fold in gently with
spatula, just until blended.
1
1 /2 teaspoons vanilla or
1
/
2
teaspoon almond
extract
Pour batter into ungreased 10" tube pan. With knife,
gently cut through batter to remove large air bubbles.
Bake at 375°F for 35 minutes, or until crust is golden
brown and cracks are very dry. Immediately invert cake
onto funnel or soft drink bottle. Cool completely. Remove
from pan.
Yield: 16 servings.
Per serving: About 124 cal, 4 g protein, 27 g carb,
0 g fat, 0 mg chol, 79 mg sodium.
*Wire Whip sold separately for model K4SS.
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30
Old-Fashioned Pound Cake
3 cups all-purpose
Combine dry ingredients in mixer bowl. Add butter, milk,
vanilla, and almond extract. Attach bowl and Flat Beater
to mixer. Turn to Stir Speed and mix about 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
1
/
2
teaspoon salt
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.
2 cups butter, softened
1
/
2
cup low-fat milk
1 teaspoon vanilla
1 teaspoon almond
extract
Pour batter into greased and floured 10" tube pan.
Bake at 350°F for 1 hour 15 minutes, or until toothpick
inserted in center comes out clean. Cool completely on
wire rack. Remove cake from pan.
6 eggs
Yield: 16 servings.
Per serving: About 419 cal, 5 g protein, 44 g carb,
25 g fat, 143 mg chol, 378 mg sodium.
Double Chocolate Pound Cake
Combine dry ingredients in mixer bowl. Add butter, milk,
and vanilla. Attach bowl and Flat Beater to mixer. Turn
to Stir Speed and mix about 1 minute. Stop and scrape
bowl. Turn to Speed 6 and beat about 2 minutes. Stop
and scrape bowl.
3 cups all-purpose
flour
2 cups sugar
1
/
2
cup unsweetened
Dutch-processed
cocoa powder
Turn to Speed 2 and add eggs, one at a time, mixing
about 15 seconds after each addition. Turn to Speed 4
and beat about 30 seconds.
3 teaspoons baking
powder
1
/
2
teaspoon salt
Pour batter into greased and floured 10" tube pan.
Bake at 325°F for 1 hour 20 minutes, or until toothpick
inserted in center comes out clean. Cool completely
on wire rack. Remove cake from pan and drizzle with
Chocolate Glaze.
1 cup butter, softened
1
1 /4 cups low-fat milk
1 teaspoon vanilla
5 eggs
Melt chocolate and margarine in small saucepan over
low heat. Remove from heat. Stir in powdered sugar and
vanilla. Stir in water, 1 teaspoon at a time, until glaze is
of desired consistency.
Chocolate Glaze
2 squares (1 oz each)
unsweetened
Yield: 16 servings.
chocolate
Per serving: About 390 cal, 6 g protein, 55 g carb,
18 g fat, 99 mg chol, 289 mg sodium.
3 tablespoons
margarine or butter
1 cup powdered sugar
3
/
4
teaspoon vanilla
2 tablespoons hot
water
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31
Chocolate Cake
2 cups all-purpose
flour
1 /3 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 and chocolate. Continuing on
Speed 2, mix about 30 seconds. Stop and scrape bowl.
Turn to Speed 6 and beat about 1 minute.
1
1 teaspoon baking
powder
teaspoon baking
soda
teaspoon salt
cup shortening
1
/
2
Pour batter into two greased and floured 8" or 9" round
baking pans. Bake at 350°F for 30 to 35 minutes, or until
toothpick inserted in center comes out clean. Cool
10 minutes. Remove from pans. Cool completely on wire
rack. Frost if desired.
1
/
2
1
/
2
1 cup low-fat milk
1 teaspoon vanilla
2 eggs
Yield: 12 to 16 servings.
2 squares (1 oz each)
unsweetened
Per serving: About 285 cal, 4 g protein, 41 g carb,
12 g fat, 37 mg chol, 185 mg sodium.
chocolate, melted
Sunshine Chiffon Cake
2 cups all-purpose
flour
1 /2 cups sugar
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
1
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*.
1 tablespoon baking
powder
1
/
2
4
2
teaspoon salt
cup cold water
cup oil
3
/
1
Place egg whites and cream of tartar in mixer bowl.
Attach bowl and Wire Whip* to mixer. Turn to Speed 8
and whip 2 to 21/2 minutes, or until whites are stiff but
not dry.
/
7 egg yolks, beaten
1 teaspoon vanilla
2 teaspoons grated
lemon rind
Remove bowl from mixer. Gradually add flour mixture to
egg whites. Fold in gently with spatula, just until blended.
7 egg whites
1
Pour batter into ungreased 10" tube pan. Bake at 325°F
for 60 to 75 minutes, or until top springs back when
lightly touched. Immediately invert cake onto funnel or
soft drink bottle. Cool completely. Remove from pan.
Drizzle with Lemon Glaze.
/
2
teaspoon cream of
tartar
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 protein, 38 g carb,
10 g fat, 93 mg chol, 152 mg sodium.
*Wire Whip sold separately for model K4SS.
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32
Chocolate Almond Brownie Cake
Cake
To make Cake:
Melt chocolate and butter in medium saucepan over low
heat, stirring constantly. Remove from heat; cool slightly.
7 squares (1 oz each)
semisweet chocolate
1
/
2
cup butter or
margarine
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*.
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
Spoon batter into 8" springform pan that has been
greased and floured on the bottom only. Bake at
375°F for 20 to 25 minutes, or until set in center. Cool
completely on wire rack before glazing. Clean mixer bowl.
1 teaspoon shortening
To make Glaze:
Melt chocolate and shortening in small saucepan over low
heat, stirring to blend. Drizzle over cake.
Topping
1
/
2
cup whipping cream
1 tablespoon
To make Topping:
powdered sugar
teaspoon almond
extract
1
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.
/
4
2 tablespoons sliced
almonds
Yield: 16 servings.
Per serving: About 180 cal, 3 g protein, 17 g carb,
13 g fat, 58 mg chol, 74 mg sodium.
*Wire Whip sold separately for model K4SS.
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33
Applesauce Cake
1
1 /2 cups all-purpose
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.
flour
1 cup whole-wheat
flour
1
1 /2 cups sugar
1 teaspoon baking
powder
1 teaspoon baking
Pour batter into greased and floured 13 x 9 x 2" baking
pan. Bake at 350°F for 35 to 40 minutes, or until
toothpick inserted in center comes out clean. Cool
completely on wire rack. Frost with Caramel Creme
Frosting, if desired.
soda
1
/
2
teapoon salt
1
1 /2 teaspoons cinnamon
1
Yield: 12 to 16 servings.
/
2
teaspoon nutmeg
1
1 /2 cups applesauce
Per serving: About 318 cal, 5 g protein, 51 g carb,
11 g fat, 36 mg chol, 315 mg sodium.
1
/
2
cup margarine or
butter, melted
2 eggs
1 cup chopped, peeled
apple
1
/
2
cup chopped
walnuts
Caramel Creme
Frosting, if desired
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
1
/
2
cup sugar
1 teaspoon baking
soda
Pour batter into greased and floured 13 x 9 x 2" baking
pan. Bake at 350°F for 35 to 40 minutes, or until
toothpick inserted in center comes out clean. Cool
completely on wire rack. Frost with Orange Cream Cheese
Frosting, if desired.
1
/
2
teaspoon salt
1 teaspoon cinnamon
1
/
2
teaspoon cloves
1
/
2
teaspoon nutmeg
Yield: 12 to 16 servings.
1 cup buttermilk
1
/
2
cup shortening
Per serving: About 310 cal, 5 g protein, 50 g carb,
10 g fat, 54 mg chol, 240 mg sodium.
1 teaspoon vanilla
3 eggs
1
/
2
cup raisins
Orange Cream
Cheese Frosting, if
desired (see “Orange
Cream Cheese
Frosting” recipe)
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34
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 11/2 minutes,
or until creamy. Stop and scrape bowl. Add corn syrup.
Turn to Speed 2 and mix well. Stop and scrape bowl.
Turn to Stir Speed. Gradually add powdered sugar, mixing
until blended. Turn to Speed 4 and beat about 1 minute.
Stop and scrape bowl. Turn to Speed 2. Slowly add
melted chocolate and mix about 11/2 minutes. Stop and
scrape bowl. Turn to Speed 4 and beat about 1 minute.
2 squares (1 oz each)
unsweetened
chocolate, melted
Yield: 12 to 16 servings (frosting for 2-layer or
13 x 9 x 2" cake).
Per serving: About 325 cal, 1 g protein, 44 g carb,
18 g fat, 41 mg chol, 160 mg sodium.
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 seconds. Stop and scrape bowl.
Turn to Speed 2 and mix about 11/2 minutes, or until well
blended. Stop and scrape bowl.
1
/
cup cream or
evaporated milk
1 teaspoon vanilla
1
/
4
teaspoon salt
4 cups powdered
sugar, divided
Turn to Stir Speed. Gradually add remaining 3 cups
powdered sugar and mix until blended. Stop and scrape
bowl, if necessary. Add milk, 1 teaspoon at a time, if
necessary. Turn to Speed 4 and beat about 1 minute, or
until smooth.
Low-fat milk, if
necessary
Yield: 12 to 16 servings (frosting for 2-layer or
13 x 9 x 2" cake).
Per serving: About 208 cal, 0 g protein, 40 g carb,
6 g fat, 16 mg chol, 99 mg sodium.
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35
Caramel Creme Frosting
1
/
2
cup margarine or
butter
Melt margarine in medium saucepan. Add brown sugar and
milk; mix. Heat to boiling. Cook about 1 minute, stirring
constantly. Remove from heat. Add marshmallows. Stir until
marshmallows melt and mixture is smooth.
1 cup firmly packed
brown sugar
1
/
4
cup low-fat milk
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.
1 cup miniature
marshmallows
2 cups powdered
sugar
1
/
2
teaspoon vanilla
Yield: 12 to 16 servings (frosting for 2-layer or
13 x 9 x 2" cake).
Per serving: About 228 cal, 0 g protein, 41 g carb,
7 g fat, 0 mg chol, 98 mg sodium.
Fluffy KitchenAid Frosting
1
1 /2 cups sugar
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
/
2
teaspoon cream of
tartar
1
/
2
teaspoon salt
cup water
Place egg whites in mixer bowl. Attach bowl and Wire
Whip* to mixer. Turn to Speed 10 and whip about
45 seconds, or until whites begin to hold shape.
Continuing on Speed 10, slowly pour hot syrup into
egg whites in a fine stream and whip 1 to 11/2 minutes.
Add vanilla and whip about 5 minutes longer, or until
frosting loses its gloss and stands in stiff peaks. Frost
cake immediately.
1
/
2
1
1 /2 tablespoons light
corn syrup
2 egg whites
1
1 /2 teaspoons vanilla
Yield: 12 to 16 servings (frosting for 2-layer or
13 x 9 x 2" cake).
Per serving: About 109 cal, 1 g protein, 27 g carb,
0 g fat, 0 mg chol, 101 mg sodium.
Orange Cream Cheese Frosting
4 cups powdered
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.
sugar
1 package (8 oz) light
cream cheese
1 teaspoon orange
juice
Yield: 12 to 16 servings (frosting for 2-layer or
13 x 9 x 2" cake).
1
/2
teaspoon grated
orange peel
Per serving: About 196 cal, 2 g protein, 41 g carb,
3 g fat, 7 mg chol, 107 mg sodium.
*Wire Whip sold separately for model K4SS.
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36
Creamy No-Cook Mints
3 ounces light cream
Place cream cheese, flavoring, and food color in mixer
bowl. Attach bowl and Flat Beater to mixer. Turn to Speed
2 and mix about 30 seconds, or until smooth. Continuing
on Speed 2, gradually add powdered sugar and mix
about 11/2 minutes, or until mixture becomes very stiff.
cheese
1
/
4
teaspoon mint
flavoring
2 drops green food
color or color of
To make mints, dip individual flexible candy molds in
superfine sugar. Press in mint mixture. Turn out onto
waxed paper covered with superfine sugar. Repeat until
all mixture is used. OR: Shape mixture into 3/4" balls, using
about 1 teaspoon for each ball. Roll in superfine sugar.
Place on waxed paper covered with superfine sugar.
Flatten slightly with thumb to form 1/4" thick patties.
If desired, press back of fork lightly on patties to form
ridges.
choice
1
1
4/4-4 /2 cups powdered
sugar
Superfine sugar
Store mints, tightly covered, in refrigerator. Mints also
freeze well.
Yield: 42 servings (2 candies per serving).
Per serving: About 54 cal, 0 g protein, 13 g carb,
0 g fat, 1 mg chol, 12 mg sodium.
Chocolate Fudge
Butter
2 cups sugar
teaspoon salt
cup evaporated milk
1 teaspoon light corn
syrup
Butter sides of heavy 2 qt saucepan. Combine sugar, salt,
evaporated milk, corn syrup, and chocolate in pan. Cook
and stir over medium heat until chocolate melts and
sugar dissolves. Cook to soft ball stage (236°F) without
stirring. Remove immediately from heat. Add butter
without stirring. Cool to lukewarm (110°F). Stir in vanilla.
1
/
4
8
3
/
Pour mixture into mixer bowl. Attach bowl and Flat Beater
to mixer. Turn to Speed 2 and mix about 8 minutes, or
until fudge stiffens and loses its gloss. Quickly turn to
Stir Speed and add walnuts, mixing just until blended.
Spread in buttered 9 x 9 x 2" baking pan. Cool at room
temperature. Cut into 1" squares when firm.
2 squares (1 oz each)
unsweetened
chocolate
2 tablespoons butter
or margarine
1 teaspoon vanilla
Yield: 64 servings (1 square per serving).
2 cup chopped
walnuts or pecans
Per serving: About 59 cal, 1 g protein, 7 g carb, 3 g fat,
1 mg chol, 12 mg sodium.
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37
Divinity
3 cups sugar
Place sugar, corn syrup, and water in heavy saucepan.
Cook and stir over medium heat to hard ball stage
(248°F). Remove from heat and let stand until
temperature drops to 220°F, without stirring.
3
/
4
cup light corn syrup
cup water
1
/2
2 egg whites
Place egg whites in mixer bowl. Attach bowl and
Wire Whip* to mixer. Turn to Speed 8 and whip about
1 minute, or until soft peaks form. Gradually add syrup
in a fine stream and whip about 21/2 minutes longer.
1 teaspoon almond
extract
1 cup chopped
walnuts or pecans
Turn to Speed 4. Add almond extract and whip 20 to
25 minutes, or until mixture starts to become dry. Turn to
Stir Speed and add walnuts, mixing just until blended.
Drop mixture from measuring tablespoon onto waxed
paper or greased baking sheet to form patties.
Yield: 20 servings (2 pieces per serving).
Per serving: About 192 cal, 2 g protein, 40 g carb,
4 g fat, 0 mg chol, 15 mg sodium.
Chocolate Chip Cookies
1 cup granulated sugar Place sugars, butter, eggs, and vanilla in mixer bowl.
Attach bowl and Flat Beater to mixer. Turn to Speed 2
and mix about 30 seconds. Stop and scrape bowl.
Turn to Speed 4 and beat about 30 seconds. Stop and
scrape bowl.
1 cup brown sugar
1 cup butter or
margarine, softened
2 eggs
1
Turn to Stir Speed. Gradually add baking soda, salt, and
flour to sugar mixture and mix about 2 minutes. Turn
to Speed 2 and mix about 30 seconds. Stop mixer and
scrape bowl. Add chocolate chips. Turn to Stir Speed and
mix about 15 seconds.
1 /2 teaspoons vanilla
1 teaspoon baking
soda
1 teaspoon salt
3 cups all-purpose
flour
12 oz semisweet
chocolate chips
Drop by rounded teaspoonfuls onto greased baking
sheets, about 2" apart. Bake at 375°F for 10 to
12 minutes. Remove from baking sheets immediately and
cool on wire racks.
Yield: 54 servings (1 cookie per serving).
Per serving: About 117 cal, 1 g protein, 17 g carb,
5 g fat, 8 mg chol, 106 mg sodium.
VARIATIONS
2 cups raisins, coconut, or chopped walnuts may be
substituted for chocolate chips.
*Wire Whip sold separately for model K4SS.
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38
Macadamia Chocolate Chunk Cookies
1 cup firmly packed
brown sugar
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.
3
/4
cup sugar
1 cup margarine or
butter, softened
2 teaspoons vanilla
2 eggs
2 /4 cups all-purpose
Add 1 cup flour, cocoa powder, baking soda, and salt.
Turn to Stir Speed and mix about 30 seconds. Gradually
add remaining 11/4 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
flour, divided
cup unsweetened
cocoa powder
1
/
2
Drop by rounded teaspoonfuls onto greased baking
sheets, about 2" apart. Bake at 325°F for 12 to
13 minutes, or until edges are set. DO NOT OVERBAKE.
Cool on baking sheets about 1 minute. Remove to wire
racks and cool completely.
1 teaspoon baking
soda
1
/2
teaspoon salt
1 package (8 oz)
semi-sweet baking
chocolate, cut into
small chunks
Yield: 48 servings (1 cookie per serving).
Per serving: About 125 cal, 2 g protein, 16 g carb,
7 g fat, 9 mg chol, 107 mg sodium.
1
1 jar (3 /2 oz)
macadamia nuts,
coarsely chopped
Sugar Cookies
1 cup margarine or
butter, softened
Place margarine and vanilla in mixer bowl. Attach bowl
and Flat Beater to mixer. Turn to Speed 6 and beat about
2 minutes, or until mixture is smooth. Gradually add
1 teaspoon vanilla
3
/
4
cup sugar and beat about 11/2 minutes longer. Add
3
/
4
cup sugar
eggs and beat about 30 seconds. Stop and scrape bowl.
2 eggs, beaten
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 teaspoon cream of
tartar
1
/
2
teaspoon baking
soda
teaspoon nutmeg
teaspoon salt
Drop by rounded teaspoonfuls onto greased baking
sheets, about 3" apart. Bake at 400°F for 6 to
8 minutes. Sprinkle with sugar while still hot. Remove
from baking sheets immediately and cool on wire racks.
1
/
4
1
/4
2 cups all-purpose
flour
Yield: 48 servings (1 cookie per serving).
Sugar
Per serving: About 69 cal, 1 g protein, 8 g carb, 4 g fat,
9 mg chol, 70 mg sodium.
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39
Peanut Butter Cookies
1
/
2
2
cup peanut butter
cup butter or
margarine, softened
cup granulated sugar
cup brown sugar
Place peanut butter and butter in mixer bowl.
Attach bowl and Flat Beater to mixer. Turn to Speed 6
and beat about 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
Turn to Stir Speed. Gradually add all remaining
ingredients to sugar mixture and mix about 30 seconds.
Turn to Speed 2 and mix about 30 seconds.
/
2
teaspoon vanilla
teaspoon baking
soda
1
/
2
1
Roll dough into 1" balls. Place about 2" apart on
ungreased baking sheets. Press flat with fork in a
criss-cross pattern to 1/4" thickness.
/
4
teaspoon salt
1
1 /4 cups all-purpose
flour
Bake at 375°F for 10 to 12 minutes, or until golden
brown. Remove from baking sheets immediately and
cool on wire racks.
Yield: 36 servings (1 cookie per serving).
Per serving: About 83 cal, 2 g protein, 10 g carb,
4 g fat, 6 mg chol, 81 mg sodium.
Nutty Shortbread Bars
1 cup butter or
Place butter and brown sugar in mixer bowl. Attach bowl
margarine, softened
and Flat Beater to mixer. Turn to Speed 2 and mix about
1 minute. Stop and scrape bowl. Add flour, baking
powder, and salt. Turn to Speed 2 and mix about
11/2 minutes, or until soft dough forms.
1 cup firmly packed
brown sugar
2 cups all-purpose
flour
Press dough into greased 151/2 x 101/2 x 1" baking pan.
Beat egg whites with fork until slightly foamy. Brush
dough with egg whites, using only as much as needed
to cover lightly. Sprinkle with chopped walnuts.
1 teaspoon baking
powder
1
/
2
teaspoon salt
2 egg whites
Bake at 375°F for 20 to 25 minutes. Cut into bars while
warm. Cool on wire rack.
1 cup chopped
walnuts or pecans
Yield: 30 servings (1 bar per serving).
Per serving: About 139 cal, 2 g protein, 14 g carb,
8 g fat, 17 mg chol, 114 mg sodium.
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40
Fudge Brownies
1 cup margarine or
butter, softened
4 squares (1 oz each)
unsweetened
chocolate
2 cups sugar
Melt 1/2 cup margarine and chocolate in small saucepan
over low heat; cool. Place remaining 1/2 cup margarine,
sugar, and vanilla in mixer bowl. Attach bowl and Flat
Beater to mixer. Turn to Speed 2 and mix about
30 seconds. Turn to Speed 6 and beat about 2 minutes.
Turn to Speed 4. Add eggs, one at a time, beating about
15 seconds after each addition. Stop and scrape bowl.
1 teaspoon vanilla
3 eggs
Add cooled chocolate mixture. Turn to Speed 2 and
mix about 30 seconds. Stop and scrape bowl. Add all
remaining ingredients. Turn to Stir Speed and mix about
30 seconds, or until well blended.
1 cup all-purpose flour
1
/
2
teaspoon salt
1 cup chopped
Pour into greased and floured 13 x 9 x 2" baking pan.
Bake at 350°F for 45 minutes. Cool in pan on wire rack
and cut.
walnuts or pecans
Yield: 36 servings (1 brownie per serving).
Per serving: About 143 cal, 2 g protein, 16 g carb,
9 g fat, 18 mg chol, 93 mg sodium.
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41
Lemon Cream Cheese Bars
Place crust ingredients in mixer bowl. Attach bowl and
Crust
2 cups all-purpose
Flat Beater to mixer. Turn to Stir Speed and mix about
1 minute, or until well blended and mixture starts to stick
flour
1
1
1
together. Press into ungreased 15 /2 x 10 /2 x 1" baking
pan. Bake at 350°F for 14 to 16 minutes, or until set.
(NOTE: Check crust after 10 minutes and prick with fork
if it puffs up during baking.) Remove from oven.
/
2
cup powdered sugar
1 cup (2 sticks) chilled
butter, cut into
chunks
Meanwhile, clean mixer bowl and beater. Place cream
cheese filling ingredients in mixer bowl. Attach bowl and
Flat Beater to mixer. Turn to Stir Speed and mix about
30 seconds. Turn to Speed 4 and beat about 2 minutes,
or until smooth and creamy. Pour over partially baked
Crust. Bake at 350°F for 6 to 7 minutes, or until filling is
slightly set. Remove from oven.
Cream Cheese Filling
1 package (8 oz) light
cream cheese
cup powdered sugar
1
/
2
2 tablespoons flour
2 eggs
1 teaspoon vanilla
Meanwhile, clean mixer bowl and beater. Place all lemon
filling ingredients, except lemon juice, in mixer bowl.
Attach bowl and Flat Beater to mixer. Turn to Stir Speed
and mix about 30 seconds. Turn to Speed 2. Gradually
add lemon juice and mix about 30 seconds, or until well
blended. Pour over cream cheese filling. Bake at 350°F for
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
Yield: 48 servings (1 bar per serving).
1
/
4
cup lemon juice
Per serving: About 115 cal, 2 g protein, 16 g carb,
5 g fat, 39 mg chol, 65 mg sodium.
Powdered sugar,
if desired
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42
KitchenAid Pie Pastry
1
2 /4 cups
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.
all-purpose flour
3
/
4
teaspoon salt
1
/
2
cup shortening,
well chilled
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" thickness between waxed
paper. Fold pastry into quarters. Ease into 8 or 9" pie plate
and unfold, pressing firmly against bottom and sides.
Continue with one of the procedures that follow.
For One-crust Pie:
Fold edge under. Crimp, as desired. Add desired pie
filling. Bake as directed.
For Two-crust Pie:
Trim pastry even with edge of pie plate. Using second half
of dough, roll out another pastry crust. Add desired pie
filling. Top with second pastry crust. Seal edge. Crimp, as
desired. Cut slits for steam to escape. Bake as directed.
For Baked Pastry Shell:
Fold edge under. Crimp, as desired. Prick sides and
bottom with fork. Bake at 450°F for 8 to 10 minutes, or
until lightly browned. Cool completely on wire rack and
fill.
Alternate Method for Baked Pastry Shell:
Fold edge under. Crimp, as desired. Line shell with foil. Fill
with pie weights or dried beans. Bake at 450°F for 10 to
12 minutes, or until edges are lightly browned. Remove
pie weights and foil. Cool completely on wire rack and fill.
Yield: 8 servings (two 8 or 9" crusts).
Per serving (one crust): About 134 cal, 2 g protein,
13 g carb, 8 g fat, 0 mg chol, 118 mg sodium.
Per serving (two crusts): About 267 cal, 4 g protein,
27 g carb, 16 g fat, 0 mg chol, 236 mg sodium.
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43
Apple Pie
1 cup sugar
Combine sugar, flour, cinnamon, nutmeg, and salt in
large bowl. Stir in apples.
2 tablespoons
all-purpose flour
Follow procedure for Two-crust Pie. Fill with apple mixture
and dot with margarine. Sprinkle top crust with sugar,
if desired.
1 teaspoon cinnamon
1
/
8
8
teaspoon nutmeg
teaspoon salt
1
/
Bake at 400°F for 50 minutes.
Yield: 8 servings.
6-8 medium tart cooking
apples, peeled,
cored, and thinly
sliced
Per serving (filling and crust): About 451 cal, 4 g protein,
68 g carb, 19 g fat, 0 mg chol, 301 mg sodium.
2 tablespoons
margarine or butter
KitchenAid Pie Pastry
for Two-crust Pie
(“KitchenAid Pie
Pastry“ recipe)
Country Pear Cobbler
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.
Filling
3
/
4
cup firmly packed
brown sugar
3 tablespoons
all-purpose flour
To make Topping:
1
/
8
8
teaspoon salt
teaspoon nutmeg
Dash cloves
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
1
/
melted margarine. Continuing on Stir Speed, mix about
30 seconds, or just until blended.
2 tablespoons lemon
juice
6-8 medium pears,
peeled, cored, and
thinly sliced
Pour hot filling into 8- or 9" 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
Yield: 8 to 10 servings.
1 cup all-purpose flour
Per serving: About 276 cal, 3 g protein, 57 g carb,
5 g fat, 1 mg chol, 219 mg sodium.
2 tablespoons sugar
1 teaspoon baking
powder
teaspoon baking
soda
1
/
2
1
/
2
cup buttermilk
3 tablespoons
margarine or butter,
melted
1 tablespoon sugar,
if desired
Light cream,
if desired
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44
Vanilla Cream Pie
1
/
2
cup sugar
Combine sugar, flour, and salt in heavy saucepan. Add
milk and cook over medium heat until thickened, stirring
constantly. Reduce heat to low. Cook, covered, about
10 minutes longer, stirring occasionally. Set aside.
6 tablespoons
all-purpose flour
teaspoon salt
1
/
4
1
2 /2 cups low-fat milk
3 egg yolks
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.
1 tablespoon
margarine or butter
1 teaspoon vanilla
KitchenAid Baked
Pastry Shell
(“KitchenAid Pie
Pastry“ recipe)
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.
Meringue
1
/
4
teaspoon cream of
tartar
1
/
8
teaspoon salt
3 egg whites
1
/
2
cup sugar
Lightly pile meringue on pie and spread to edge. Bake at
325°F for 15 minutes, or until lightly browned.
Yield: 8 servings.
Per serving (filling and crust): About 332 cal, 7 g protein,
47 g carb, 13 g fat, 86 mg chol, 297 mg sodium.
VARIATIONS
Chocolate Cream Pie
Add 2 squares (1 oz each) melted, unsweetened chocolate
to filling along with margarine and vanilla. Proceed as
directed above.
Per serving (filling and crust): About 368 cal, 8 g protein,
49 g carb, 16 g fat, 86 mg chol, 298 mg sodium.
Banana Cream Pie
Slice 2 or 3 ripe bananas into pastry shell before adding
filling. Proceed as directed above.
Per serving (filling and crust): About 359 cal, 8 g protein,
54 g carb, 13 g fat, 86 mg chol, 298 mg sodium.
Coconut Cream Pie
Add 1/2 cup flaked coconut to filling before adding to
pastry shell. Before baking, sprinkle 1/4 cup flaked coconut
on meringue. Proceed as directed above.
Per serving (filling and crust): About 376 cal, 8 g protein,
51 g carb, 16 g fat, 86 mg chol, 320 mg sodium.
*Wire Whip sold separately for model K4SS.
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45
Lemony Light Cheesecake
Spray bottom and sides of 9" springform pan with
Crust
15 reduced-fat creme-
no-stick cooking spray.
filled chocolate
To make Crust:
sandwich cookies,
finely crushed (about
Combine cookie crumbs and butter in medium bowl; mix
well. Press mixture firmly into bottom of springform pan.
Chill while making Filling.
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 over beat. Pour Filling into Crust.
1 cup sugar
1 tablespoon all-
purpose flour
4 eggs
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.
1
/4
cup lemon juice
1 teaspoon grated
lemon peel
Turn off oven; open oven door. Let cheesecake stand in
oven 30 minutes. Remove from oven. Cool completely on
wire rack away from drafts. Cover and refrigerate 6 to
8 hours before serving.
Yield: 16 servings.
Per serving: About 169 cal, 6 g protein, 20 g carb,
7 g fat, 68 mg chol, 214 mg sodium.
Tawny Pumpkin Pie
1 can (16 oz) pumpkin
Place pumpkin, brown sugar, eggs, cinnamon, ginger,
salt, and cloves in mixer bowl. Attach bowl and Flat
Beater to mixer. Turn to Speed 2 and mix about
30 seconds. Stop and scrap bowl. Continuing on Speed 2,
slowly add milk and mix about 11/2 minutes.
3
/4
cup firmly packed
brown sugar
3 eggs
1 teaspoon cinnamon
1
Follow procedure for One-crust Pie. Fill with pumpkin
mixture. Bake at 400°F for 40 to 50 minutes, or until knife
inserted near center comes out clean.
/
2
2
4
teaspoon ginger
teaspoon salt
teaspoon cloves
1
/
1
/
1
Yield: 8 servings.
1 /4 cups low-fat milk
Pie Pastry for
One-crust Pie
Per serving (filling and crust): About 280 cal, 6 g protein,
41 g carb, 11 g fat, 87 mg chol, 325 mg sodium.
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46
General Instructions
for Making and Kneading Yeast Dough
with the Rapid Mix Method
oseph enAid
S
,
M
olid
ic
higan
U
S
State Sp
A
Of
f
Stir
2
4
6
8
10
eed
C
ontr
ol
“Rapid Mix” describes a bread baking
method that calls for dry yeast to
be mixed with other dry ingredients
before liquid is added. In contrast, the
traditional method is to dissolve yeast in
warm water.
1. Place all dry ingredients including
yeast into bowl, except last 1 to
2 cups flour.
2. Attach bowl and Dough Hook. Raise
mixer bowl (bowl-lift models). Turn to
Speed 2 and mix about 15 seconds,
or until ingredients are combined.
NOTE: The dough hook is either
an included accessory or can be
purchased separately.
ILLUSTRATION A
oseph enAid
So
,
Michigan
U
lid
S
Stir
SA
tate
Of
2S
f
4
p
6
8
10
C
ee
d
on
tr
ol
3. Continuing on Speed 2, gradually add
liquid ingredients to flour mixture
and mix 1 to 2 minutes longer.
See Illustration A.
NOTE: If liquid ingredients are added
too quickly, they will form a pool around
the Dough Hook and slow down mixing
process.
ILLUSTRATION B
oseph enAid
S
,
Michigan
U
olid
S
Stir
SA
tate
Of
2S
f
4
pe
6
e
8
10
C
d
ontr
ol
4. Continuing on Speed 2, gently add
remaining flour, 1/2 cup at a time. See
Illustration B. Mix until dough clings
to hook and cleans sides of bowl,
about 2 minutes.
5. When dough clings to hook, knead on
Speed 2 for 2 minutes, or until dough
is smooth and elastic. See Illustration C.
6. Lower bowl (bowl-lift models) and
remove dough from hook. Follow
directions in recipe for rising, shaping
and baking.
When using the traditional method to
prepare a favorite recipe, dissolve yeast
in warm water in warmed bowl. Add
remaining liquids and dry ingredients,
except last 1 to 2 cups flour. Turn to
Speed 2 and mix about 1 minute, or
until ingredients are thoroughly mixed.
Proceed with steps 4 through 6.
ILLUSTRATION C
Both methods work equally well for bread
preparation. However, the “Rapid Mix”
method may be a bit faster and easier
for new bread bakers. It is slightly more
temperature tolerant because the yeast
is mixed with dry ingredients rather than
with warm liquid.
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47
Bread Making Tips
Making bread with a mixer is quite
water on the rack below. (3) Turn the
oven to 400°F for 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.
Cover bowl with waxed paper, if
desired. Always cover with towel to
retain warmth in the bowl and keep the
dough from drafts.
NOTE: The dough hook is either an
included accessory or can be
purchased separately.
• Recipe rising times may vary due to
temperature and humidity in your
kitchen. Dough has doubled in bulk
when indentation remains after tips of
fingers are pressed lightly and quickly
into dough.
• Start out with an easy recipe, such as
Basic White Bread, until you are familiar
with using the Dough Hook.
• ALWAYS use the Dough Hook to mix
and knead yeast doughs.
• Most bread recipes give a range for
the amount of flour to be used.
Enough flour has been added when
the dough clings to the hook and
cleans sides of bowl. If dough is sticky
or humidity is high, slowly add more
flour, about 1/2 cup at a time but do not
exceed recommended flour capacity.
Knead after each addition until flour
is completely worked into dough.
If too much flour is added, a dry loaf
will result.
• Do not exceed Speed 2 when using the
Dough Hook*.
• Do not use recipes calling for more
than 8 cups all-purpose flour or 6 cups
whole-wheat flour when making dough
with a 41/2-qt mixer.
• Do not use recipes calling for more
than 9 cups all-purpose flour or
6 cups whole-wheat flour when making
dough with a 5-qt mixer.
• Some types of dough, especially those
made with whole grain flours, may
not form a ball on the hook. However,
as long as the hook comes in contact
with the dough, kneading will
be accomplished.
• Use a candy or other kitchen
thermometer to assure that liquids
are at temperature specified in the
recipe. Liquids at higher temperature
can kill yeast, while liquids at lower
temperatures will retard yeast growth.
• Some large recipes and soft doughs
may occasionally climb over the collar of
the hook. This usually indicates that the
dough is sticky and more flour should be
added. The sooner all the flour is added,
the less likely the dough will climb the
hook. For such recipes, try starting with
all but the last cup of flour in the initial
mixing process. Then add the remaining
flour as quickly as possible.
• Warm all ingredients to room
temperature to insure proper rising of
dough. If yeast is to be dissolved in bowl,
always warm bowl first by rinsing with
warm water to avoid cooling of liquids.
• Allow bread to rise in a warm place,
80°F to 85°F, free from draft, unless
otherwise specified in recipe.
• Here are some alternative rising
methods to use: (1) The bowl
containing the dough can be placed on
a wire rack over a pan of hot water. (2)
The bowl can be placed on the top rack
of an unheated oven; put a pan of hot
• When done, yeast breads and rolls
should be deep golden brown in color.
Other tests for doneness of breads are:
Bread pulls away from the sides of pan,
and tapping on the top of the loaf
produces a hollow sound. Turn loaves
and rolls onto racks immediately after
baking to avoid sogginess.
Do not exceed Speed 1 when using the
Dough Hook for model KSMC50.
*
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48
Shaping a Loaf
Pinch ends and turn under. Place, seam
side down, in loaf pan. Follow directions
in recipe for rising and baking.
Divide dough in half. On lightly floured
surface, roll each half into a rectangle,
approximately 9 x14". A rolling
pin will smooth dough and remove
gas bubbles.
Starting at a short end, roll dough tightly.
Pinch dough to seal seam.
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49
Basic White Bread
1
/2
cup low-fat milk
Place milk, sugar, salt, and butter in small saucepan.
Heat over low heat until butter melts and sugar dissolves.
Cool to lukewarm.
3 tablespoons sugar
2 teaspoons salt
Dissolve yeast in warm water in warmed mixer bowl. Add
lukewarm milk mixture and 41/2 cups flour. Attach bowl
and Dough Hook* to mixer. Turn to Speed 2 and mix
about 1 minute.
Continuing on Speed 2, add remaining flour, 1/2 cup at a
time, and mix about 2 minutes, or until dough clings to
hook and cleans sides of bowl. Knead on Speed 2 about
2 minutes longer, or until dough is smooth and elastic.
Dough will be slightly sticky to the touch.
3 tablespoons butter
or margarine
2 packages active dry
yeast
1
1 /2 cups warm water
(105°F to 115°F)
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, and place in greased 81/2 x 41/2
x
21/2" baking pans. Cover. Let rise in warm place, free from
draft, about 1 hour, or until doubled in bulk.
Bake at 400°F for 30 minutes, or until golden brown.
Remove from pans immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 95 cal, 3 g protein, 18 g carb,
1 g fat, 0 mg chol, 148 mg sodium.
*Dough Hook sold separately for model K4SS.
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50
Basic White Bread
VARIATIONS
Cinnamon Bread
Prepare dough, divide, and roll out each half to a
rectangle, as directed. 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. Place in well-greased
81/2 x 41/2 x 21/2" baking pans. Cover. Let rise in warm place,
free from draft, about 1 hour, or until doubled in bulk. If
desired, brush tops with beaten egg white. Bake at 375°F
for 40 to 45 minutes, or until golden brown. Remove
from pans immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 111 cal, 3 g protein, 21 g carb,
2 g fat, 0 mg chol, 152 mg sodium.
Sixty-Minute Rolls
Increase yeast to 3 packages and sugar to 1/4 cup. Mix
and knead dough as directed for Basic White Bread.
Place in greased bowl, turning to grease top. Cover. Let
rise in warm place, free from draft, about 15 minutes.
Turn dough onto lightly floured surface. Shape as desired
(see following suggestions). Cover. Let rise in slightly
warm oven (90°F) about 15 minutes. Bake at 425°F for
12 minutes, or until golden brown. Remove from pans
immediately and cool on wire racks.
Curlicues: Divide dough in half and roll each half to
12 x 9" rectangle. Cut 12 equal strips about 1" wide. Roll
each strip tightly to form a coil, tucking ends underneath.
Place on greased baking sheets about 2" apart.
Cloverleafs: Divide dough into 24 equal pieces. Form
each piece into a ball and place in greased muffin pan.
With scissors, cut each ball in half, then quarters.
Yield: 24 servings (1 roll per serving).
Per serving: About 130 cal, 4 g protein, 25 g carb,
2 g fat, 0 mg chol, 198 mg sodium.
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51
Whole Grain Wheat Bread
1
/
3
cup plus
Dissolve 1 tablespoon brown sugar in warm water in
1 tablespoon brown
sugar
small bowl. Add yeast and let mixture stand.
Place 4 cups flour, powdered milk, 1/3 cup brown sugar,
and salt in mixer bowl. Attach bowl and Dough Hook*
to mixer. Turn to Speed 2 and mix about 15 seconds.
Continuing on Speed 2, gradually add yeast mixture and
oil to flour mixture and mix about 11/2 minutes longer.
Stop and scrape bowl, if necessary.
Continuing on Speed 2, add remaining flour, 1/2 cup at a
time, and mix about 2 minutes, or until dough clings to
hook* and cleans sides of bowl. Knead on Speed 2 about
2 minutes longer.
2 cups warm water
(105°F to 115°F)
2 packages active
dry yeast
5-6 cups whole wheat
flour
3
/
4
cup powdered milk
2 teaspoons salt
1
/
3
cup oil
NOTE: Dough may not form a ball on hook. However, as
long as hook comes in contact with dough, kneading will
be accomplished. Do not add more than the maximum
amount of flour specified or a dry loaf will result.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each half
into a loaf as directed in the “Shaping a Loaf“ section.
Place in greased 81/2 x 41/2 x 21/2" baking pan. Cover. Let
rise in warm place, free from draft, about 1 hour, or until
doubled in bulk.
Bake at 400°F for 15 minutes. Reduce oven temperature
to 350°F and bake 30 minutes longer. Remove from pans
immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 112 cal, 4 g protein, 19 g carb,
3 g fat, 2 mg chol, 146 mg sodium.
*Dough Hook sold separately for model K4SS.
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52
French Bread
2 packages active
dry yeast
2 /2 cups warm water
(105°F to 115°F)
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.
1
1 tablespoon salt
1 tablespoon butter or
margarine, melted
7 cups all-purpose
flour
2 tablespoons
cornmeal
1 egg white
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Punch dough down and divide in half. Roll each half into
12 x 15" rectangle. Roll dough tightly, from longest side,
tapering ends if desired. Place loaves on greased baking
sheets that have been dusted with cornmeal. Cover. Let
rise in warm place, free from draft, about
1 tablespoon cold
water
1 hour, or until doubled in bulk.
With sharp knife, make 4 diagonal cuts on top of each
loaf. Bake at 450°F for 25 minutes. Remove from oven.
Beat egg white and water together with a fork. Brush
each loaf with egg mixture. Return to oven and bake
5 minutes longer. Remove from baking sheets
immediately and cool on wire racks.
Yield: 30 servings (15 slices per loaf).
Per serving: About 114 cal, 3 g protein, 23 g carb,
1 g fat, 0 mg chol, 221 mg sodium.
*Dough Hook sold separately for model K4SS.
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53
Honey Oatmeal Bread
1
1 /2 cups water
Place water, honey, and butter in small saucepan. Heat
over low heat until mixture is very warm (120°F to 130°F).
1
/
2
cup honey
1
/
3
cup butter or
margarine
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
1
1
5/2-6 /2cups all-purpose
flour
mix about 1 minute. Add eggs and mix about
1 minute longer.
1 cup quick cooking
oats
Continuing on Speed 2, add remaining flour, 1/2 cup at a
time, and mix about 2 minutes, or until dough clings to
hook and cleans sides of bowl. Knead on Speed 2 about
2 minutes longer.
2 teaspoons salt
2 packages active
dry yeast
2 eggs
1 egg white
1 tablespoon water
Oatmeal
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each half
into a loaf as directed in the “Shaping a Loaf“ section.
Place in greased 81/2 x 41/2 x 21/2" baking pans. Cover. Let
rise in warm place, free from draft, about 1 hour, or until
doubled in bulk.
Beat egg white and water together with a fork. Brush
tops of loaves with mixture. Sprinkle with oatmeal. Bake
at 375°F for 40 minutes. Remove from pans immediately
and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 134 cal, 4 g protein, 24 g carb,
3 g fat, 13 mg chol, 162 mg sodium.
*Dough Hook sold separately for model K4SS.
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54
Light Rye Bread
1
/
4
4
cup honey
cup light molasses
Place honey, molasses, salt, butter, caraway seed, and
boiling water in small bowl. Stir until honey dissolves.
Cool to lukewarm.
1
/
2 teaspoons salt
Dissolve yeast in warm water in warmed mixer bowl. Add
lukewarm honey mixture, rye flour, and 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.
2 tablespoons butter
or margarine
2 tablespoons caraway
seed
1 cup boiling water
2 packages active dry
yeast
Continuing on Speed 2, add remaining all-purpose flour,
1
/
2
cup at a time, and mix about 2 minutes, or until
3
dough clings to hook* and cleans sides of bowl. Knead
on Speed 2 about 2 minutes longer.
/4
cup warm water
(105°F to 115°F)
2 cups rye flour
3 /2-4 cups all-purpose
flour
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
1
Punch dough down and divide in half. Shape each half
into a round loaf. Place on two greased baking sheet.
Cover. Let rise in warm place, free from draft, 45 to
60 minutes, or until doubled in bulk.
Bake at 350°F for 30 to 45 minutes. Cover loaves with
aluminum foil for last 15 minutes if tops brown too
quickly. Remove from baking sheets immediately and
cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 96 cal, 2 g protein, 20 g carb,
1 g fat, 0 mg chol, 143 mg sodium.
*Dough Hook sold separately for model K4SS.
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55
Dill Batter Bread
2 packages active
dry yeast
Dissolve yeast in warm water in warmed mixer bowl. Add
1 tablespoon honey and let stand 5 minutes.
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
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
1
/
2
teaspoon
baking soda
Stir dough down. Place in two well-greased 81/2
x
41/2 x 21/2" baking pans or two well-greased 11/2 to 2-qt
casseroles. Cover. Let rise in warm place, free from draft,
about 45 minutes, or until doubled in bulk.
2 eggs
1 cup whole wheat
flour
cups all-purpose
flour
1
Bake at 350°F for 40 to 50 minutes. Remove from pans
immediately and cool on wire racks.
3-3 /
2
Yield: 32 servings (16 slices per loaf).
Per serving: About 98 cal, 4 g protein, 15 g carb,
3 g fat, 15 mg chol, 298 mg sodium.
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56
Vegetable Cheese Bread
2 packages active
Dissolve yeast in warm water in small bowl. Set aside.
dry yeast
Combine whole wheat flour, 2 cups all-purpose flour,
sugar, and salt in mixer bowl. Attach bowl and Dough
Hook* to mixer. Turn to Speed 2 and mix about
1 cup warm water
(105°F to 115°F)
2 cups whole wheat
flour
30 seconds. Continuing on Speed 2, gradually add yeast
mixture, butter, and warm milk to flour mixture and mix
about 11/2 minutes. Stop and scrape bowl. Add tomatoes,
onion, parsley, and cheese. Turn to Speed 2 and mix
about 30 seconds. Continuing on Speed 2, add remaining
flour, 1/2 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
3-3 /2 cups all-purpose
flour
2 tablespoons sugar
2 teaspoons salt
2 tablespoons butter
or margarine
1 cup warm low-fat
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
milk (105°F to 115°F)
1
/
4
cup chopped
sun-dried tomatoes
Punch dough down and divide in half. Shape each half
into a loaf as directed. Place in well-greased 81/2 x 41/2
x
2 teaspoons instant
minced onion
21/2" baking pans. Cover. Let rise in warm place, free from
draft, 45 to 60 minutes, or until doubled in bulk.
2 teaspoons dried
parsley leaves
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.)
1
/
2
cup shredded sharp
Cheddar cheese
Yield: 32 servings (16 slices per loaf).
Per serving: About 99 cal, 3 g protein, 18 g carb,
2 g fat, 2 mg chol, 160 mg sodium.
*Dough Hook sold separately for model K4SS.
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57
Blueberry Oat Bread
2 cups all-purpose
flour
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 rolled oats
1 cup sugar
1
1 /2 teaspoons baking
Spoon batter into 9 x 5 x 3" baking pan that has been
greased on the bottom only. Bake at 350°F for 55 to
65 minutes, or until toothpick inserted in center comes
out clean. Cool in pan 10 minutes. Remove from pan and
cool completely on wire rack.
powder
teaspoon
baking soda
teaspoon salt
teaspoon allspice
cup low-fat milk
cup butter or
margarine, melted
1
/
2
1
/
4
4
4
2
1
/
Yield: 16 servings (16 slices per loaf).
3
/
Per serving: About 196 cal, 3 g protein, 31 g carb,
7 g fat, 27 mg chol, 177 mg sodium.
1
/
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
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 teaspoons salt
1
Dissolve yeast in warm water in warmed mixer bowl. Add
lukewarm milk mixture, eggs, and 5 cups flour. Attach
bowl and Dough Hook* to mixer. Turn to Speed 2 and
mix about 2 minutes.
Continuing on Speed 2, add remaining flour, 1/2 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
cup butter or
margarine
2 packages active dry
yeast
1
/
3
cup warm water
(105°F to 115°F)
3 eggs, room
temperature
1
1
5/2-6 /2 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 shape as desired for rolls or
coffee cakes.
*Dough Hook sold separately for model K4SS.
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58
Cinnamon Swirl Rounds
1 cup firmly packed
Place brown sugar, sugar, butter, flour, cinnamon, and
walnuts in mixer bowl. Attach bowl and Flat Beater to
mixer. Turn to Speed 2 and mix about 1 minute.
brown sugar
1 cup sugar
1
/
2
cup butter or
Turn dough onto lightly floured surface. Roll dough to
10 x 24" rectangle. Spread sugar-cinnamon mixture evenly
on dough. Roll dough tightly from long side to form 24"
roll, pinching seam together. Cut into 24 slices, 1" each.
margarine, softened
1
/
4
cup all-purpose flour
1
1 /2 tablespoons
cinnamon
cup chopped
Place 12 rolls each in two greased 13 x 9 x 2" baking
pans. Cover. Let rise in warm place, free from draft,
45 to 60 minutes, or until doubled in bulk.
1
/
2
walnuts or pecans
1 recipe Basic Sweet
Dough (see “Basic
Sweet Dough”
recipe)
Bake at 350°F for 20 to 25 minutes. Remove from pans
immediately. Spoon caramel glaze over warm rolls.
Place evaporated milk and brown sugar in small
saucepan. Cook over medium heat until mixture begins
to boil, stirring constantly.
Caramel Glaze
1
/
3
cup evaporated milk
2 tablespoons
brown sugar
Place milk mixture, powdered sugar, and vanilla in mixer
bowl. Attach bowl and Flat Beater to mixer. Turn to Speed
4 and beat about 2 minutes, or until creamy.
1
1 /2 cups powdered
sugar
1 teaspoon vanilla
Yield: 24 servings (1 roll per serving)
Per serving: About 338 cal, 6 g protein, 57 g carb,
10 g fat, 28 mg chol, 219 mg sodium.
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59
Rapid Mix Cool Rise White Bread
6-7 cups all-purpose
Place 51/2 cups flour, sugar, salt, yeast, and butter in mixer
bowl. Attach bowl and Dough Hook* to mixer. Turn to
Speed 2 and mix about 20 seconds. Gradually add warm
water and mix about 11/2 minutes longer.
flour
2 tablespoons sugar
1
3 /2 teaspoons salt
3 packages active dry
Continuing on Speed 2, add remaining flour, 2 cups at a
time, and mix about 2 minutes, or until dough clings to
hook and cleans sides of bowl. Knead on Speed 2 about
2 minutes longer.
yeast
1
/
4
cup butter or
margarine, softened
2 cups very warm
water (120°F to
130°F)
Cover dough with plastic wrap and a towel. Let rest
20 minutes.
Divide dough in half. Shape each half into a loaf as
directed. Place in greased 81/2 x 41/2 x 21/2" baking pans.
Brush each loaf with oil and cover loosely with plastic
wrap. Refrigerate 2 to 12 hours.
When ready to bake, uncover dough gently. Let stand at
room temperature 10 minutes. Puncture any gas bubbles
which may have formed.
Bake at 400°F for 35 to 40 minutes. Remove from pans
immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 110 cal, 3 g protein, 21 g carb,
2 g fat, 0 mg chol, 251 mg sodium.
*Dough Hook sold separately for model K4SS.
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60
Crusty Pizza Dough
1 package active dry
yeast
Dissolve yeast in warm water in warmed mixer bowl. Add
salt, olive oil, and 21/2 cups flour. Attach bowl and Dough
Hook* to mixer. Turn to Speed 2 and mix about 1 minute.
Continuing on Speed 2, add remaining flour, 1/2 cup at a
time, and mix about 2 minutes, or until dough clings to
hook and cleans sides of bowl. Knead on Speed 2 about
2 minutes longer.
1 cup warm water
(105°F to 115°F)
1
/
2
teaspoon salt
2 teaspoons olive oil
1
1
2/2-3 /2 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.
1 tablespoon cornmeal
Brush 14" pizza pan with oil. Sprinkle with cornmeal.
Press dough across bottom of pan, forming a collar
around edge to hold toppings. Add toppings, as desired.
Bake at 450°F for 15 to 20 minutes.
Yield: 4 servings (1/4 pizza per serving).
Per serving: About 373 cal, 11 g protein, 74 g carb,
3 g fat, 0 mg chol, 271 mg sodium.
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 30 seconds. Stop and scrape bowl. Turn
to Speed 6 and beat about 11/2 minutes.
1
/
2 eggs
3
1 /4 cups all-purpose
flour
1 teaspoon baking
Combine flour, baking powder, baking soda, and salt
in separate bowl. Add half of flour mixture and half of
mashed banana to mixer bowl. Turn to Stir Speed and
mix about 30 seconds. Add remaining flour and banana.
Continuing on Stir Speed, mix about 30 seconds. Stop
and scrape bowl. Add walnuts. Continuing on Stir Speed,
mix about 15 seconds.
powder
teaspoon baking
soda
1
/
2
1
/
2
teaspoon salt
1 cup (2 medium)
mashed ripe banana
1
/
2
cup chopped
walnuts or pecans
Pour mixture into greased and floured 9 x 5 x 3" baking
pan. Bake at 350°F for 40 to 45 minutes. Cool 5 minutes
in pan. Remove from pan and cool completely on wire
rack.
Yield: 16 servings (16 slices).
Per serving: About 157 cal, 3 g protein, 21 g carb,
7 g fat, 27 mg chol, 131 mg sodium.
*Dough Hook sold separately for model K4SS.
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61
Baking Powder Biscuits
2 cups all-purpose
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.
flour
4 teaspoons baking
powder
Add milk. Turn to Stir Speed and mix until dough starts
to cling to beater. Avoid over beating. Turn dough onto
lightly floured surface and knead about 20 seconds, or
until smooth. Pat or roll to 1/2" thickness. Cut with floured
2" biscuit cutter.
1
/
2
3
3
teaspoon salt
cup shortening
cup low-fat milk
1
/
2
/
Melted margarine or
butter, if desired
Place on greased baking sheets and brush with melted
margarine, if desired. Bake at 450°F for 12 to 15 minutes.
Serve immediately.
Yield: 12 servings (1 biscuit per serving).
Per serving: About 135 cal, 3 g protein, 17 g carb,
6 g fat, 1 mg chol, 183 mg sodium.
Bran Muffins
1 cup boiling water
1 cup wheat bran
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.
1 cup firmly packed
brown sugar
1
/
2
2
cup sugar
cup shortening
1
/
2 eggs
Add flour, baking soda, baking powder, and salt. Turn to
Stir Speed and mix about 30 seconds. Stop and scrape
bowl. Turn to Stir Speed and mix about 30 seconds
longer. Gradually turn to Speed 4 and beat about
1 minute. Add moistened bran and bran cereal flakes.
Turn to Stir Speed and mix about 30 seconds, or until
ingredients are combined.
2 cups buttermilk
1 teaspoon vanilla
1
2 /2 cups all-purpose
flour
1
2 /2 teaspoons baking
soda
1 teaspoon baking
Spoon batter into greased or paper-lined muffin
pans. Bake at 400°F for 20 minutes, or until toothpick
inserted in center comes out clean. Remove from pans
immediately. Serve warm.
powder
teaspoon salt
1
/
2
2 cups bran cereal
flakes
Yield: 24 servings (1 muffin per serving).
Per serving: About 170 cal, 3 g protein, 29 g carb,
5 g fat, 19 mg chol, 242 mg sodium.
Tip: Batter can be refrigerated in tightly covered container
up to 1 week.
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62
Sour Cream Coffee Cake
1
/2
cup firmly packed
brown sugar
Combine brown sugar, cinnamon, and walnuts in small
bowl. Set aside.
1
1 /2 teaspoons cinnamon
Combine flour, sugar, baking powder, baking soda, and
salt in mixer bowl. Add margarine, sour cream, and
vanilla. Attach bowl and Flat Beater to mixer. Turn to Stir
Speed and mix about 30 seconds, or until ingredients are
combined. Stop and scrape bowl. Turn to Speed 4 and
beat about 11/2 minutes. Stop and scrape bowl.
1 cup chopped
walnuts or pecans
3 cups all-purpose
flour
1
1 /2 cups sugar
3 teaspoons baking
powder
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.
1 teaspoon baking
soda
teaspoon salt
Spread half of batter in greased and floured
1
/
2
13 x 9 x 2" baking pan or 10" tube pan. Sprinkle with half
of cinnamon-sugar mixture. Spread remaining batter in
pan and top with remaining cinnamon-sugar mixture.
Bake at 350°F for 50 to 60 minutes. Serve warm.
1 cup margarine or
butter, softened
1 cup reduced-fat sour
cream
1 teaspoon vanilla
3 eggs
Yield: 16 servings.
Per serving: About 362 cal, 6 g protein, 47 g carb,
17 g fat, 44 mg chol, 349 mg sodium.
Caramel Apple Kuchen
1 recipe Basic
Divide dough in half. Press each half into greased
13 x 9 x 2" baking pan. Gently press edges 1/2" up sides.
Sweet Dough (see
“Cinnamon Swirl
Rounds“)
Cover. Let rise in warm place, free from draft, 45 to
60 minutes, or until doubled in bulk.
2 cups firmly packed
brown sugar
6 tablespoons all-
purpose flour
Meanwhile, place brown sugar, flour, cinnamon, and
margarine in mixer bowl. Attach bowl and Flat Beater
to mixer. Turn to Speed 2 and mix about 1 minute.
Arrange apple slices over dough in each of two pans.
Sprinkle evenly with brown sugar mixture. Bake at 350°F
for 35 to 45 minutes, or until golden brown and apples
are tender. Serve warm.
2 teaspoons cinnamon
6 tablespoons
margarine or butter,
softened
6-8 apples (8 cups),
peeled and thinly
sliced
Yield: 24 servings (12 pieces per kuchen).
Per serving: About 301 cal, 5 g protein, 54 g carb,
8 g fat, 27 mg chol, 207 mg sodium.
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63
Pancakes
1
1 /2 cups all-purpose
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.
flour
2 teaspoons baking
powder
1 teaspoon sugar
1
/
2
teaspoon salt
1
Spray griddle or heavy skillet with no-stick cooking
/
2
cup fat-free egg
substitute or 2 eggs
spray. Heat griddle to medium-high heat. Pour about
1
1
/
3
cup batter for each pancake onto griddle. Cook 1 to
1 /4 cups low-fat milk
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.
3 tablespoons
shortening, melted
Yield: 4 servings (2 pancakes per serving).
Per serving: About 318 cal, 11 g protein, 41 g carb,
11 g fat, 6 mg chol, 490 mg sodium.
Crispy Waffles
2 cups all-purpose
flour
3 teaspoons baking
powder
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
Place egg whites in mixer bowl. Attach bowl and
Wire Whip* to mixer. Turn to Speed 8 and whip until
whites are stiff but not dry. Gently fold egg whites into
flour mixture.
1 /4 cups low-fat milk
1
/
4
cup butter or
margarine, melted
Spray waffle iron with no-stick cooking spray. Heat waffle
iron. Pour about 1/3 cup batter for each waffle onto iron.
Bake 3 to 5 minutes, or until golden brown.
Yield: 6 servings (1 waffle per serving).
Per serving: About 287 cal, 8 g protein, 39 g carb,
10 g fat, 75 mg chol, 441 mg sodium.
*Wire Whip sold separately for model K4SS.
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64
KitchenAid® Stand Mixer Warranty
Length of
Warranty:
KitchenAid
Will Pay For:
KitchenAid
Will Not Pay For:
50 United States, the
District of Columbia,
and Puerto Rico:
One-year limited warranty
from date of purchase.
50 United States and
the District of Columbia
Hassle-free replacement of
your stand mixer. See the
following page for details
on how to arrange for
replacement.
A. Repairs when stand
mixer is used in other
than normal single
family home use.
B. Damage resulting from
accident, alteration,
misuse or abuse or
use with products
not approved by
OR
In Puerto Rico:
The replacement parts
and repair labor costs to
correct defects in materials
and workmanship. Service
must be provided by an
Authorized KitchenAid
Service Center. To arrange
for service, follow the
instructions on the
KitchenAid.
C. Replacement parts
or repair labor costs
for stand mixer when
operated outside the
country of purchase.
following page.
DISCLAIMER OF IMPLIED WARRANTIES; LIMITATION OF REMEDIES IMPLIED
WARRANTIES, INCLUDING TO THE EXTENT APPLICABLE WARRANTIES OF
MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE, ARE EXCLUDED TO THE
EXTENT LEGALLY PERMISSIBLE. ANY IMPLIED WARRANTIES THAT MAY BE IMPOSED BY
LAW ARE LIMITED TO ONE YEAR, OR THE SHORTEST PERIOD ALLOWED BY LAW. SOME
STATES AND PROVINCES DO NOT ALLOW LIMITATIONS OR EXCLUSIONS ON HOW LONG
AN IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS LASTS, SO THE ABOVE
LIMITATIONS OR EXCLUSIONS MAY NOT APPLY TO YOU.
IF THIS PRODUCT FAILS TO WORK AS WARRANTED, CUSTOMER’S SOLE AND EXCLUSIVE
REMEDY SHALL BE REPAIR OR REPLACEMENT ACCORDING TO THE TERMS OF THIS
LIMITED WARRANTY. KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR
INCIDENTAL OR CONSEQUENTIAL DAMAGES. This warranty gives you specific legal
rights and you may also have other rights which vary from state to state or province
to province.
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65
Hassle-Free Replacement Warranty –
50 United States and District
of Columbia
We’re so confident the quality of our
products meets the exacting standards
of KitchenAid that, if your stand mixer
should fail within the first year of
ownership, KitchenAid will arrange
to deliver an identical or comparable
replacement to your door free of charge
and arrange to have your original stand
mixer returned to us. Your replacement
unit will also be covered by our one year
limited warranty. Please follow these
instructions to receive this quality service.
If your KitchenAid® stand mixer should
fail within the first year of ownership,
simply call our toll-free Customer
Satisfaction Center at 1-800-541-6390
Monday through Friday, 8 a.m. to 8 p.m.
(Eastern Time), or Saturday, 10 a.m. to
5 p.m. Give the consultant your complete
shipping address. (No P.O. Box numbers,
please.)
When you receive your replacement
stand mixer, use the carton and packing
materials to pack up your original stand
mixer. In the carton, include your name
and address on a sheet of paper along
with a copy of the proof of purchase
(register receipt, credit card slip, etc.).
How To Arrange for Warranty
Service in Puerto Rico
Your KitchenAid® stand mixer is covered
Take the stand mixer or ship prepaid and
insured to an Authorized KitchenAid
Service Center. Your repaired stand mixer
will be returned prepaid and insured.
If you are unable to obtain satisfactory
service in this manner, call toll-free
1-800-541-6390 to learn the location of a
Service Center near you.
by a one-year limited warranty from
the date of purchase. KitchenAid will
pay for replacement parts and labor
costs to correct defects in materials and
workmanship. Service must be provided
by an Authorized KitchenAid Service
Center.
How To Arrange for Service after the
Warranty Expires – All Locations
Before calling for service, please review the Or write to:
“Troubleshooting“ section.
Customer Satisfaction Center
KitchenAid Portable Appliances
P.O. Box 218
For service information in the 50
United States, District of Columbia,
and Puerto Rico,
St. Joseph, MI 49085-0218
call toll-free 1-800-541-6390.
Or contact an authorized Services Center
near you.
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66
How To Order Accessories
and Replacement Parts
Or write to:
To order accessories or replacement
parts for your stand mixer in the 50
United States, District of Columbia,
and Puerto Rico, call toll-free
1-800-541-6390 Monday through Friday,
8 a.m. to 8 p.m. (Eastern Time), or
Saturday, 10 a.m. to 5 p.m.
Customer Satisfaction Center
KitchenAid Portable Appliances
P.O. Box 218
St. Joseph, MI 49085-0218
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67
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® Registered trademark/TM Trademark/the shape of the stand mixer is a
registered trademark of KitchenAid, U.S.A.
W10171783D
©2010. All Rights Reserved
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