Kitchen aid KSM UsMan (EN)

YIP
Stand Mixer
®
Instructions and Recipes
1-800-541-6390
Details Inside
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Total Replacement Warranty

We’re so confident the If you reside in the United States
quality of our products and your KitchenAid® stand mixer
meets the exacting should fail within the first year of
standards of ownership, simply call our toll-free
KitchenAid that, if Customer Satisfaction Center at
your stand mixer should 1-800-541-6390 , 8 a.m. to 8 p.m.,
fail within the first year of Monday through Friday, 9 a.m. to
ownership, KitchenAid will arrange to 3 p.m., Saturday, Eastern Time.
deliver an identical or comparable Give the consultant your complete
replacement to your door free of charge shipping address. (No P.O. box
and arrange to have your “failed” stand numbers.)
mixer returned to us. Your replacement
unit is covered by our one year full Give the consultant your complete
warranty. Please follow these model and serial number.
instructions to receive this quality KitchenAid will arrange to deliver a
service. replacement stand mixer and have your
“failed” stand mixer returned to us.
Put your “failed” stand mixer in the
original shipping carton along with a
sheet of paper with your name and
address on it, and a copy of the proof of
purchase (register receipt, credit card
charge slip, etc.)
The consultant will also identify the
Authorized Service Center nearest your
location.
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Table of Contents
Total Replacement Warranty ......................................................... Inside Front Cover
Important Safeguards .............................................................................. 2
Warranty ................................................................................................. 4
How To Arrange For Service - USA Only ...................................................... 5
Standard First Year Warranty .................................................................. 5
How To Arrange For Service - Outside The USA .......................................... 5
If You Need Service or Assistance .............................................................................. 6
Electrical Requirements .......................................................................... 6
Product Registration Card ................................................................................... 7
How To Obtain Service ........................................................................... 7
About Your Mixer
5 Quart Models ........................................................................................ 8
41⁄2 Quart Models ...................................................................................... 10
Using Your KitchenAid® Attachments ...................................................................... 12
Mixing Time. ......................................................................................... 12
Mixer Use .............................................................................................. 12
Care and Cleaning ................................................................................. 13
Beater to Bowl Clearance .......................................................................................... 13
Speed Control Guide - 10 Speed Mixers ................................................................... 14
Mixing Tips ........................................................................................... 15
Attachments and Accessories - General Information ........................................ 17
Speed Control Guide - Commercial Mixers .............................................................. 18
Appetizers, Entrees, and Vegetables ........................................................... 19
Cakes and Frostings .............................................................................. 28
Cookies, Bars, and Candies ................................................................................41
Pies and Desserts ................................................................................... 50
Yeast Breads and Quick Breads ................................................................... 57
General Instructions for Mixing and Kneading Yeast Dough ....................... 58
Bread Making Tips ...................................................................... 59
KitchenAid® Attachments and Accessories ....................................................... 79
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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be
followed including the following:
1. Read all instructions
2. To protect against risk of electrical shock, do not put mixer in water or other
liquid.
3. Close supervision is necessary when this or any appliance is used near
children.
4. Unplug mixer from outlet when not in use, before putting on or taking off parts
and before cleaning.
5. Avoid contacting moving parts. Keep hands, hair, clothing, as well as spatulas
and other utensils away from beater during operation to reduce the risk of injury
to persons and/or damage to the mixer.
6. Do not operate mixer unattended or near edge of work surface. When used for
heavy loads or at high speeds, mixer may move on work surface.
7. Do not operate mixer with a damaged cord or plug or after the mixer
malfunctions, or is dropped or damaged in any manner. Call the KitchenAid
Customer Satisfaction Center at 1-800-541-6390 for more information.
8. The use of attachments not recommended or sold by KitchenAid may cause fire,
electrical shock or injury.
9. Do not use the mixer outdoors.
10. Do not let the cord hang over edge of table or counter.
11. Remove flat beater, wire whip or dough hook from mixer before washing.
12. This product is designed for household use only. (Except Model KSMC50SWH
which is designed for commercial use.)
SAVE THESE INSTRUCTIONS

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This is the safety alert symbol.
! others.
! DANGER
! WARNING
3
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KitchenAid Stand Mixer Warranty - USA

This warranty extends to the purchaser and any succeeding owner for mixers
operated in the 50 United States and the District of Columbia. For units operated in
Puerto Rico, the Standard First Year Warranty applies (see page 5) and is a Limited
Warranty because you must pay to ship the mixer to an Authorized KitchenAid
Service Center.
Length of KitchenAid KitchenAid
Warranty: Will Pay For: Will not pay for
One Year Full Warranty A. Repairs when mixer

from date of purchase. is used in other than
normal home use.
B. Damage resulting
from accident,
alteration, misuse or
Total Replacement abuse.
Warranty. (See Inside C. Any shipping or
Front Cover for details) handling costs to
OR deliver your mixer to
Replacement parts and an Authorized
repair labor costs to Service Center.
correct defects in D. Replacement parts or
materials and repair labor costs for
workmanship. Service mixer operated
must be provided by an outside the 50 United
Authorized KitchenAid States, the District of
Service Center. Columbia.
KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR

INCIDENTAL OR CONSEQUENTIAL DAMAGES. Some states do not allow
the exclusion or limitation of incidental or consequential damages, so this exclusion
may not apply to you. This warranty gives you specific legal rights and you may also
have other rights which may vary from state to state.
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How To Arrange For Service - USA Only

If the mixer is operated in the 50 United Residents of Puerto Rico must use the
States or the District of Columbia, you Standard First Year Warranty program.
may use either the Total Replacement You may also use the information
Warranty program or our Standard First listed under Standard First Year
Year Warranty program, listed on the Warranty to arrange for service
Inside Front Cover and this page. after your warranty expires.
Standard First Year Warranty

(Required Warranty Service for Puerto Rico)
Take the mixer or ship prepaid and After the warranty period you may use
insured to the nearest Authorized any servicer you like, but we
Service Center (nearest Authorized recommend Authorized KitchenAid
Service Center location can be obtained Service. If you are unable to obtain
by calling 1-800-541-6390 , 8 a.m. to satisfactory service in this manner,
8 p.m., Monday through Friday, 9 a.m. contact the Customer Satisfaction
to 3 p.m., Saturday, Eastern time.) Your Center, KitchenAid Portable
repaired mixer will be returned to you Appliances, P.O. Box 218, St. Joseph,
prepaid and insured. During the Michigan 49085-0218. Call toll free:
warranty period, all local service must 1-800-541-6390 , 8 a.m. to 8 p.m.,
be handled by an Authorized Monday through Friday, 9 a.m. to
KitchenAid Service Center. 3 p.m., Saturday, Eastern time.
How To Arrange For Service - Outside The USA

To arrange for service for units operated
outside the 50 United States, District of
Columbia, consult your local KitchenAid
dealer or the store where you purchased
the product for information on how to
obtain service locally.
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If You Need Service or Assistance

PLEASE READ THE FOLLOWING If your mixer should malfunction
BEFORE CALLING YOUR or fail to operate, please check the
SERVICE CENTER. following:
1. The mixer may warm up during use. - Is the mixer plugged in?
Under heavy loads with extended - Is the fuse in the circuit to the mixer
mixing time periods, you may not be in working order? If you have a circuit
able to comfortably touch the top of breaker box, be sure the circuit is
the unit. This is normal. closed.
2. The mixer may emit a pungent odor, - If the problem is not due to one of the
especially when new. This is common above items, see "How to Arrange for
with electric motors. Service" on page 5.
3. If the flat beater hits the bowl, stop the - DO NOT return the mixer to the
mixer. See "Beater to Bowl retailer as they do not provide service.
Clearance," page 12.
KEEP A COPY OF THE SALES
RECEIPT SHOWING THE DATE OF
PURCHASE. PROOF OF PURCHASE
WILL ASSURE YOU OF IN-
WARRANTY SERVICE.
Electrical Requirements
Volts: 120 A.C. only. Hertz: 60
The wattage rating for your mixer is
printed on the trim band or on the serial
! WARNING
plate.
Model KSMC50 Only:
Watts 350 Electrical Shock Hazard
Volts 120
Amps 3.0 Plug into a grounded 3 prong
Horsepower 2/5 outlet.
Hertz 60 Do not remove ground prong.
Do not use an adapter.
Do not use an extension cord.
Failure to follow these
instructions can result in death,
fire or electrical shock.
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Product Registration Card

Before you use your mixer, please fill KEEP A COPY OF THE SALES
out and mail your product registration RECEIPT SHOWING THE DATE OF
card packed with the Instructions and PURCHASE OF YOUR MIXER.
Recipes manual. This card will enable PROOF OF PURCHASE WILL
us to contact you in the unlikely event of ASSURE YOU OF IN-WARRANTY
a product safety notification and assist SERVICE.
us in complying with the provisions of
the Consumer Product Safety Act. THIS Please complete the following for your
CARD DOES NOT VERIFY YOUR personal records:
WARRANTY.
Model Number*
Date Purchased
Dealer's Name
Address
Phone
*Located on the product registration card or under base.
How To Obtain Service

HOW TO OBTAIN SERVICE FOR
UNITS OPERATED IN THE 50
UNITED STATES, DISTRICT OF
COLUMBIA AND PUERTO RICO
1.Call toll-free 1-800-541-6390 to
arrange for service, or write to:
Customer Satisfaction Center,
KitchenAid Portable Appliances,
P.O. Box 218, St. Joseph, MI
49085-0218.
2. Look in your local phone directory
Yellow Pages, under “Appliances,
Small - Repair and Service.”
3. Parts and Attachments for your mixer
can also be obtained by calling
1-800-541-6390 .
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5 Quart* Stand Mixer Features

Overload Reset Button
Models KSM50P and
KSMC50 only
(not shown)
Motor Head
Attachment Hub
(see page 17)
Attachment
Knob
Speed Control
SK Solid
Lever† t.i SO
taffte Hea
S
Sptiere2d CAUvy
Jt
468 TIODut oemv p
Beater Height
oc
sh
Co ntr
10 ol N: y
f oi a Bowl Lift Handle
Adjustment Screw ee Unpl
r gt
nr
(not shown)
pn ugb
s
(not shown) hA efor
e
,i
Spring Latch and Bowl Pin Md inse
rting
Beater
(not shown) c
i
Shaft
h
i
Locating Pins g
a
n
U
S
A
Stainless Steel Flat Beater† 5 Quart Stainless

Wire Whip Steel Bowl Dough Hook†
Bowl Support
*5 Quart models include K5SS, KSM5, KSM50P, KSMC50

†Commercial model not shown.
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Assembling Your 5 Quart Mixer

TO ATTACH BOWL TO ATTACH FLAT BEATER,
1. Be sure speed control is OFF and WIRE WHIP, OR DOUGH HOOK
mixer is unplugged. 1. Turn speed control to OFF and
2. Place bowl lift handle in down unplug.
position. 2. Slip flat beater on beater shaft and
3. Fit bowl supports over locating pins. press upward as far as possible.
4. Press down on back of bowl until 3. Turn beater to
bowl pin snaps into spring latch. right, hooking
beater over the
5. Raise bowl before mixing. pin on shaft. PIN
6. Plug mixer in proper electrical outlet.** 4. Plug mixer in proper electrical outlet.**
TO REMOVE BOWL TO REMOVE FLAT BEATER,
1. Be sure speed control is OFF and WIRE WHIP, OR DOUGH HOOK
mixer is unplugged. 1. Turn speed control to OFF and
2. Place bowl lift handle in down unplug.
position 2. Press beater upward as far as
3. Remove flat beater, wire whip, or possible and turn left.
dough hook. 3. Pull beater from beater shaft.
4. Grasp bowl handle and lift straight 4. Plug mixer in proper electrical outlet.**
up and off locating pins.
Solid
Stir 2 4 6 8 10
HOUSEHOLD MIXER
SPEED CONTROL **
RAISE Plug mixer in proper electrical outlet.
Speed control lever should always to be
set on lowest speed for starting, then
TO RAISE BOWL gradually moved to desired higher speed
1. Rotate handle to straight-up position. to avoid splashing ingredients out of bowl.
2. Bowl must always be in raised, See pages 14, 18 for Speed Control Guide.
locked position when mixing.
TO LOWER BOWL OVERLOAD RESET BUTTON
1. Rotate handle back and down. Models KSM50P and
Ov KSMC50 only
erl
oa If the mixer is overloaded,
d the Overload Reset Button
Re
Injury Hazard will pop
set out and the mixer will shut off.
Turn the Speed Control Lever to OFF.
Unplug mixer before inserting Wait a few minutes, then push in the
or removing beaters. Reset Button. Turn the Speed Control
Unplug mixer before cleaning. Lever to the desired speed and continue
Failure to do so can result in mixing.
broken bones or cuts. ** See page 6.
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41⁄2 Quart* Stand Mixer Features

Attachment Hub
(see page 17)
Motor Head Attachment Knob
rs
Motor Head
gofr p Locking Lever
l o st e at
r ei
Speed lid
So Otfef
U
CA
T u e rnm
g
(not shown)
o
Control StSatired2
e 8
I
O i v Beater Shaft
K Sp4 6trol b
Lever Si
t. t
n
Co 10
N
: e n
ni
J f g
oc U
h
Beater Height s
e
e
n
p
Adjustment p
n
A Flat Beater
h i
Screw ,
d
M
i
c
h
i
g
a
n
U
S
A
41⁄2 Quart
Stainless
Steel
Bowl
Stainless Steel Bowl Clamping Plate

Wire Whip
Dough Hook
*41⁄2 Quart models include K45, KSM90, KSM103, KSM75
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Assembling Your 41⁄2 Quart Mixer

SK 4. Turn beater to
ti
.t right, hooking
c
Jh
beater over pin
oe on shaft. PIN
sn
e 5. Plug mixer in proper electrical outlet.**
p
h
,
TO REMOVE FLAT BEATER,
OFF ON WIRE WHIP OR DOUGH HOOK
M
i 1. Turn speed control to OFF and
c
h
unplug.
TO ATTACH BOWL i
g
2. Press beater upward as far as
1. Be sure speed controla n is OFF and possible and turn left.
mixer is unplugged. U 3. Pull beater from beater shaft.
2. Tilt motor head back. 4. Plug mixer in proper electrical outlet.**
3. Place bowl on bowl clamping plate.
4. Turn bowl gently in clockwise
direction.
5. Plug mixer in proper electrical outlet.**
TO REMOVE BOWL TO LOCK MOTOR HEAD
1. Be sure speed control is OFF and
mixer is unplugged. 1. Make sure motor head is completely
down.
2. Tilt motor head back.
2. Place locking lever in LOCK
3. Turn bowl in counterclockwise position.
direction.
3. Before mixing, test lock by
attempting to raise head.
TO UNLOCK MOTOR HEAD
Injury Hazard 1. Place lever in UNLOCK position.
Unplug mixer before inserting NOTE: Motor head should always
or removing beaters. be kept in LOCK position when
Unplug mixer before cleaning. using mixer.
Failure to do so can result in Solid
broken bones or cuts. Off Stir 2 4 6 8 10
TO ATTACH FLAT BEATER,

WIRE WHIP, OR DOUGH HOOK
1. Turn speed control to OFF and TO OPERATE SPEED CONTROL
unplug. Plug mixer in proper electrical outlet.**
Speed control lever should always be set
2. Raise motor head. on lowest speed for starting, then
3. Slip beater onto beater shaft and gradually moved to desired higher speed
press upward as far as possible. to avoid splashing ingredients out of bowl.
See page 14 for Speed Control Guide.
** See page 6.
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Using Your KitchenAid® Attachments

FLAT BEATER FOR NORMAL TO HEAVY MIXTURES:
cakes biscuits
creamed frostings quick breads
candies meat loaf
cookies mashed potatoes
pie pastry
WIRE WHIP FOR MIXTURES THAT NEED AIR INCORPORATED:
eggs sponge cakes
egg whites angel food cakes
heavy cream mayonnaise
boiled frostings some candies
DOUGH HOOK FOR MIXING AND KNEADING YEAST DOUGHS:
breads coffee cakes
rolls buns
Mixing Time
Your KitchenAid® Mixer will mix faster to avoid overbeating. With cakes, for
and more thoroughly than most other example, beating time may be half as
electric mixers. Therefore, the mixing long as with other mixers.
time in most recipes must be adjusted
Mixer Use
NOTE: Do not scrape bowl while mixer The mixer may warm up during use.
is operating. Under heavy loads with extended
mixing time, you may not be able to
The bowl and beater are designed to comfortably touch the top of the unit.
provide thorough mixing without This is normal.
frequent scraping. Scraping the bowl
once or twice during mixing is usually
sufficient.
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Care And Cleaning

Bowl, flat beater and dough hook may
be washed in an automatic dishwasher.
Or, clean them thoroughly in hot sudsy
Injury Hazard water and rinse completely before
Unplug mixer before inserting drying. Wire whip should be hand
or removing beaters. washed and dried immediately. Do not
Unplug mixer before cleaning. wash wire whip in a dishwasher.
Failure to do so can result in NOTE: Always be sure to unplug
broken bones or cuts. mixer before cleaning. Wipe mixer
with a soft, damp cloth. Do not use
commercial cleaners. Do not immerse
in water. Wipe off beater shaft
frequently, removing any residue that
may accumulate.
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:
41⁄2 QUART MODELS
• Unplug mixer.
• Lift motor head.
• Turn screw (A) SLIGHTLY counter clockwise
(left) to raise flat beater or clockwise (right) to A
lower flat beater.
• Make adjustment with flat beater, so it just clears
surface of bowl.
NOTE: If you over adjust the screw, the bowl lock
lever may not lock into place.
5 QUART MODELS
• Unplug mixer.
• Place bowl lift handle in down position.
• Turn screw (B) SLIGHTLY counter clockwise
(left) to raise flat beater and clockwise (right) to
lower flat beater. B
• Make adjustments with flat beater, so it just clears
surface of bowl.
NOTE: When properly adjusted, the flat beater will not strike on bottom or side of
bowl. If beater or wire whip is adjusted too close so that it strikes bottom of bowl,
coating may wear off beater or wires may wear through on wire whip.
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Speed Control Guide – 10 Speed Mixers

Number of Speed
Stir
Speed STIR For slow stirring, combining, mashing,
starting all mixing procedures. Use to
add flour and dry ingredients to batter,
add liquids to dry ingredients, and
combine heavy mixtures.
2 SLOW MIXING For slow mixing, mashing, faster
stirring. Use to mix heavy batters and
candies, start mashing potatoes or other
vegetables, cut shortening into flour,
mix thin or splashy batters, and mix
and knead yeast dough. Use with Can
Opener attachment.
4 MIXING, For mixing semi-heavy batters, such as
BEATING cookies. Use to combine sugar and
shortening and to add sugar to egg
whites for meringues. Medium speed for
cake mixes. Use with: Food Grinder,
Rotor Slicer/Shredder, and
Fruit/Vegetable Strainer.
6 BEATING, For medium fast beating (creaming) or
CREAMING whipping. Use to finish mixing cake,
doughnut, and other batters. High speed
for cake mixes. Use with Citrus Juicer
attachment.
8 FAST BEATING, For whipping cream, egg whites, and
WHIPPING boiled frostings.
10 FAST WHIPPING For whipping small amounts of cream
or egg whites. Use with Pasta Maker
and Grain Mill attachments.
NOTE: Will not maintain fast speeds

under heavy loads, such as when using
Pasta Maker or Grain Mill attachments.
NOTE: The Speed Control Lever can be set between the speeds listed in the above
chart to obtain speeds 3, 5, 7 and 9 if a finer adjustment is required.
Do not exceed Speed 2 when preparing yeast doughs as this may cause
damage to the mixer.
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Mixing Tips
Converting Your Recipe Adding Ingredients
for the Mixer Always add ingredients as close to side
The mixing instructions for recipes in of bowl as possible, not directly into
this book can guide you in converting moving beater. The Pouring Shield can
your own favorite recipes for be used to simplify adding ingredients.
preparation with your KitchenAid®
mixer. Look for recipes similar to yours NOTE: If ingredients in very bottom of
and then adapt your recipes to use the bowl are not thoroughly mixed, then the
procedures in the similar KitchenAid beater is not far enough into the bowl.
recipes. See "Beater to Bowl Clearance,"
page 12.
For example, the "quick mix" method
(sometimes referred to as the "dump" Cake Mixes
method) is ideal for simple cakes, such When preparing packaged cake mixes,
as the Quick Yellow Cake and Easy use Speed 2 for low speed, Speed 4 for
White Cake included in this book. This medium speed, and Speed 6 for high
method calls for combining dry speed. For best results, mix for the time
ingredients with most or all liquid stated on the package directions.
ingredients in one step.
Adding Nuts, Raisins or
More elaborate cakes, such as Caramel Candied Fruits
Walnut Banana Torte, should be Follow individual recipes for guidelines
prepared using the traditional cake on including these ingredients. In
mixing method. With this method, sugar general, solid materials should be
and the shortening, butter or margarine folded in the last few seconds of mixing
are thoroughly mixed (creamed) before on Stir Speed. The batter should be
other ingredients are added. thick enough to prevent the fruit or nuts
from sinking to the bottom of the pan
For all cakes, mixing times may change during baking. Sticky fruits should be
because your KitchenAid® mixer works dusted with flour for better distribution
more quickly than other mixers. In in the batter.
general, mixing a cake with the
KitchenAid® mixer will take about half Liquid Mixtures
the time called for in most cake recipes. Mixtures containing large amounts of
liquid ingredients should be mixed at
To help determine the ideal mixing lower speeds to avoid splashing.
time, observe the batter or dough and Increase speed only after mixture has
mix only until it has the desired thickened.
appearance described in your recipe,
such as "smooth and creamy."
To select the best mixing speeds, use
the Speed Control Guide on pages 14,
18.
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Egg Whites Whipped Cream

Place room temperature egg whites in Pour cold whipping cream into chilled
clean, dry bowl. Attach bowl and wire bowl. Attach bowl and wire whip. To
whip. To avoid splashing, gradually turn avoid splashing, gradually turn to
to designated speed and whip to desired designated speed and whip to desired
stage. See chart below. stage. See chart below.
AMOUNT SPEED AMOUNT SPEED
1 egg white ......... GRADUALLY to 10 1
⁄4 cup .................GRADUALLY to 10
2-4 egg whites.......... GRADUALLY to 8 1
⁄2 cup .................GRADUALLY to 10
6 or more 1 cup ................... GRADUALLY to 8
egg whites ......... GRADUALLY to 6 1 pint .................. GRADUALLY to 8
WHIPPING STAGES WHIPPING STAGES
With your KitchenAid® mixer, egg Watch cream closely during whipping.
whites whip quickly. So, watch carefully Because your KitchenAid® mixer whips
to avoid overwhipping. This list tells so quickly, there are just a few seconds
you what to expect. 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; Holds Its Shape
product is white. Cream forms soft peaks when wire whip
is removed. Can be folded into other
Soft Peak ingredients when making desserts and
Tips of peaks fall over when wire whip sauces.
is removed.
Stiff
Almost Stiff Cream stands in stiff, sharp peaks when
Sharp peaks form when wire whip is wire whip is removed. Use for topping
removed, but whites are actually soft. on cakes or desserts, or filling for cream
Stiff But Not Dry puffs.
Sharp, stiff peaks form when wire whip
is removed. Whites are uniform in color
and glisten.
Stiff and Dry
Sharp, stiff peaks form when wire whip
is removed. Whites are speckled and
dull in appearance.
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Attachments and Accessories

(Attachments not NSF Approved for KSMC50SWH)
GENERAL INFORMATION
KitchenAid® attachments are designed to assure long life. The attachment power
shaft and hub socket are of a square design, to eliminate any possibility of slipping
during the transmission of power to the attachment. The hub and shaft housing are
tapered to assure a snug fit, even after prolonged use and wear. KitchenAid®
attachments require no extra power unit to operate them; the power unit is built in.
Attachment
Knob Attachment
Hub Power Shaft‡
Attachment
Hub Socket
®
Notch Pin
Attachment Shaft
‡Not part of mixer. Housing
General Instructions
TO ATTACH TO REMOVE
1. Turn mixer off and unplug. 1. Turn mixer off and unplug.
2. Loosen attachment knob by turning it 2. Loosen attachment knob by turning it
counterclockwise. counterclockwise. Rotate attachment
3. Remove attachment hub cover. slightly back and forth while pulling
out.
4. Insert attachment shaft housing into
attachment hub, making certain that 3. Replace attachment hub cover.
attachment power shaft fits into 4. Tighten attachment knob by turning
square attachment hub socket. It may it clockwise.
be necessary to rotate attachment
back and forth. When attachment is
in proper position, the pin on the
attachment will fit into the notch on
the hub rim.
5. Tighten attachment knob by turning
clockwise until attachment is
completely secured to mixer.
6. Plug mixer in proper electrical
outlet.*
* See page 6.
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Speed Control Guide – Commercial Mixers

Off Stir 1 2 3 4 5
Number of Speed
Stir
Speed STIR For slow stirring, combining, mashing,
starting all mixing procedures.
1 SLOW MIXING For slow beating, mashing and kneading
yeast doughs.
2 MIXING, For mixing cookie and cake batters.
BEATING
3 BEATING, For beating, creaming and medium fast
CREAMING whipping.
4 FAST BEATING, For whipping heavy cream, egg whites,
WHIPPING and boiled frostings.
5 FAST WHIPPING For whipping small amounts of heavy
cream or egg whites.
Do not exceed Speed 1 when preparing yeast doughs as this may cause
damage to the mixer.
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APPETIZERS, ENTREES,
AND VEGETABLES
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CRABM.EAT DIP
1 package (8 oz.) light Place cream cheese, cottage cheese, and
cream cheese mayonnaise in mixer bowl. Attach bowl and flat
1 cup reduced-fat cottage beater to mixer. Turn to Speed 6 and beat about
cheese 1 minute, or until well blended. Stop and scrape
1
⁄4 cup reduced-calorie bowl. Add all remaining ingredients. Turn to
mayonnaise Speed 6 and beat about 1 minute, or until all
1 can (61⁄2 oz.) crabmeat, ingredients are combined.
flaked
1 tablespoon lemon juice Refrigerate until well chilled. Serve with assorted
3 tablespoons chopped crackers or raw vegetables.
green onions
1
⁄2 teaspoon garlic salt Yield: 24 servings (2 tablespoons per serving).
3 drops hot pepper sauce
Per serving: About 42 cal, 4 g pro, 1 g carb, 3 g fat,
12 mg chol, 180 mg sod.
ORANGE-PINEAPPLE.MARSHMALLOW DIP
4 ounces light cream Place cream cheese in mixer bowl. Attach bowl and
cheese flat beater to mixer. Turn to Speed 2 and mix about
1
⁄2 cup marshmallow 30 seconds. Stop and scrape bowl. Add
cream marshmallow cream, pineapple, and orange peel.
1 can (8 oz.) crushed Turn to Speed 4 and beat about 30 seconds. Stop
pineapple, well drained and scrape bowl. Turn to Speed 4 and beat about
2 teaspoons grated 30 seconds. Refrigerate at least 2 hours. Serve with
orange peel sliced fresh fruit, if desired.
Yield: 12 servings (2 tablespoons per serving).
Per serving: About 61 cal, 1 g pro, 11 g carb,
2 g fat, 3 mg chol, 58 mg sod.
20
a№o
LAYERED M.EXICAN DIP

1 package (8 oz.) light Place cream cheese in mixer bowl. Attach bowl and
cream cheese flat beater to mixer. Turn to Speed 2 and mix about
1
⁄2 cup shredded hot 30 seconds. Stop and scrape bowl. Add Monterey
pepper Monterey Jack Jack cheese. Turn to Speed 2 and mix about
cheese 30 seconds.
1
⁄4 cup bean or black bean
dip Spread cheese mixture on 10-inch serving plate to
1
⁄2 cup thick and chunky within 1 or 2 inches of edge. Spread bean dip over
salsa cheese. Spread salsa over bean dip. Top with onions
1
⁄2 cup chopped green and olives. Refrigerate until ready to serve. Serve
onions with tortilla chips, if desired.
1
⁄4 cup sliced pitted ripe
olives Yield: 12 servings (1⁄4 cup per serving).
NUTTY CH.EESE BALL

1 cup shredded sharp Place all ingredients, except pecans, in mixer bowl.
Cheddar cheese Attach bowl and flat beater to mixer. Turn to Speed
1 cup shredded Swiss 4 and beat about 1 minute, or until well blended.
cheese
1 package (8 oz.) light On waxed paper, shape mixture into a ball. Roll ball
cream cheese in chopped pecans. Wrap in waxed paper.
2 tablespoons chopped Refrigerate until serving time. Serve with assorted
fresh chives crackers or raw vegetables.
2 teaspoons
Worcestershire sauce Yield: 24 servings (2 tablespoons per serving).
1
⁄4 teaspoon paprika
1
⁄2 teaspoon garlic powder Per serving: About 65 cal, 4 g pro, 1 g carb, 5 g fat,
1
⁄4 cup finely chopped 13 mg chol, 109 mg sod.
pecans
21
a№o
SPINACH AND C.HEESE CROSTINI

1 baguette loaf, cut into Place baguette slices on baking sheet. Bake at
1
⁄2-inch slices 375°F for 4 to 6 minutes, or until toasted. Set aside.
2 teaspoons margarine or
butter Melt margarine in 10-inch skillet over medium heat.
1
⁄2 cup finely chopped Add onion and garlic. Cook and stir 2 to 3 minutes,
onion or until softened. Add spinach. Cook and stir 30 to
1 clove garlic, minced 60 seconds, or until warm. Cool slightly.
1 package (9 oz.) frozen
chopped spinach, Place cream cheese in mixer bowl. Attach bowl and
thawed and squeezed flat beater to mixer. Turn to Speed 2 and mix about
dry 30 seconds. Add spinach mixture. Turn to Speed 2
1 package (8 oz.) light and mix about 30 seconds. Add red peppers. Turn
cream cheese to Speed 2 and mix about 30 seconds. Spread
1
⁄4 cup roasted red peppers spinach mixture on toasted baguette slices. Top
1
⁄2 cup shredded each slice with about 1 teaspoon Cheddar cheese.
Cheddar cheese Bake at 375°F for 5 to 8 minutes, or until
thoroughly heated and cheese is melted. Serve
warm.
Yield: 12 servings (2 crostini per serving).
MEATBALLS.WITH SALSA
1
⁄4 cup fat-free egg Place egg substitute, bread crumbs, chili powder,
substitute or 1 egg garlic powder, pepper, and ground turkey in mixer
1
⁄3 cup fresh bread crumbs bowl. Attach bowl and flat beater to mixer. Turn to
1
⁄2 teaspoon chili powder Stir Speed and mix about 30 seconds.
1
⁄4 teaspoon garlic powder
1
⁄8 teaspoon cayenne Form turkey mixture into 1-inch balls. Spray
pepper 12-inch skillet with no-stick cooking spray. Cook
1 pound ground turkey meatballs over medium–high heat until well
1
⁄2 cup thick and chunky browned; drain.
salsa
1
⁄2 cup chili sauce Mix salsa, chili sauce, and water in small bowl. Add
1
⁄2 cup water to meatballs and stir. Reduce heat to low. Cook,
covered, about 10 minutes, or until meatballs are
thoroughly cooked, stirring frequently. Serve warm.
Yield: 12 servings (3 meatballs per serving).
22
a№o
MUSHROOM-ON
. ION TARTLETS
4 oz. light cream cheese Place cream cheese and 2 tablespoons margarine in
3 tablespoons margarine mixer bowl. Attach bowl and flat beater to mixer.
or butter, divided Turn to Speed 4 and beat about 1 minute. Stop and
3
⁄4 cup plus 1 teaspoon scrape bowl. Add 3⁄4 cup flour. Turn to Speed 2 and
all–purpose flour mix about 1 minute, or until well blended. Form
8 oz. fresh mushrooms, mixture into a ball. Wrap in waxed paper and chill
coarsely chopped 1 hour.
1
⁄2 cup chopped green
onions Melt remaining 1 tablespoon margarine in 10-inch
1
⁄4 cup fat-free egg skillet over medium heat. Add mushrooms and
substitute or 1 egg onions. Cook and stir until tender. Remove from
1
⁄4 teaspoon dried thyme heat; cool slightly.
leaves
1
⁄2 cup shredded Swiss Divide chilled dough into 24 pieces. Press each
cheese piece into miniature muffin cups (greased, if
desired).
Place egg substitute, remaining 1 teaspoon flour,
and thyme in clean 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 cups. Bake at
375°F for 15 to 20 minutes, or until puffed and
golden brown. Serve warm.
Yield: 12 servings (2 tartlets per serving).
23
a№o
STUFFED NE.W POTATOES

8 small new red potatoes, Cut potatoes in half. Scoop out insides of potatoes,
boiled in skins leaving 1⁄8-inch shells. Place insides of potatoes in
1
⁄4 cup reduced-fat sour mixer bowl. Attach bowl and flat beater to mixer.
cream Turn to Speed 2 and mix about 1 minute. Add sour
1 tablespoon margarine cream, margarine, garlic salt, and thyme. Turn to
or butter, melted Speed 2 and mix about 30 seconds. Stop and scrape
1
⁄4 teaspoon garlic salt bowl. Turn to Speed 2 and mix about 30 seconds.
1
⁄4 teaspoon dried thyme Turn to Stir Speed and add onions, mixing just until
leaves blended.
1
⁄4 cup finely chopped
green onions Spoon or pipe potato mixture into potato shells.
1
⁄4 cup finely shredded Place filled shells in shallow baking dish. Bake at
Cheddar cheese 375°F for 20 to 25 minutes, or until thoroughly
Paprika, if desired heated. Sprinkle with cheese and paprika, if
desired. Bake 5 minutes longer, or until cheese is
melted. Serve warm.
Yield: 8 servings (2 potato halves per serving).
SWEET PO.TATO PUFF

2 medium sweet potatoes, Place potatoes in mixer bowl. Attach bowl and flat
cooked and peeled beater to mixer. Turn to Speed 2 and mix about
1
⁄2 cup low-fat milk 30 seconds. Add milk, sugar, egg substitute,
1
⁄3 cup sugar 2 tablespoons margarine, nutmeg, and cinnamon.
1
⁄2 cup fat-free egg Turn to Speed 4 and beat about 1 minute. Spread
substitute or 2 eggs mixture in greased 9-inch pie plate. Bake at 400°F
2 tablespoons margarine for 20 minutes, or until set. Meanwhile, clean bowl
or butter and beater.
1
⁄2 teaspoon nutmeg
1
⁄2 teaspoon cinnamon Place all Topping ingredients in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Stir Speed
and mix about 15 seconds. Spread on hot puff. Bake
Crunchy Praline 10 minutes longer.
Topping
2 tablespoons margarine Yield: 6 servings.
or butter, melted
3
⁄4 cup corn flakes Per serving: About 268 cal, 6 g pro, 35 g carb,
1
⁄4 cup chopped walnuts or
pecans
1
⁄4 cup firmly packed
brown sugar
24
a№o
MASHED .POTATOES
5 large potatoes, peeled, Warm mixer bowl and flat beater with hot water;
cut into 1-inch pieces, dry. Place hot potatoes in bowl. Attach bowl and flat
and boiled beater to mixer. Gradually turn to Speed 2 and mix
1
⁄2 cup low-fat milk, about 1 minute, or until smooth.
heated
2 tablespoons margarine Add all remaining ingredients. Turn to Speed 4 and
or butter beat about 30 seconds, or until milk is absorbed.
1 teaspoon salt Gradually turn to Speed 6 and beat about 1 minute,
1
⁄8 teaspoon black pepper or until fluffy. Stop and scrape bowl. Exchange flat
beater for wire whip. Turn to Speed 10 and whip
2 to 3 minutes.
Yield: 6 servings.
VARIATIONS
Garlic Mashed Potatoes
Substitute 1 teaspoon garlic salt for salt.
Parmesan Mashed Potatoes
Increase milk to 3⁄4 cup. Add 1⁄3 cup grated Parmesan
cheese with milk.
Sour Cream-Chive Mashed Potatoes
Substitute 1⁄4 cup reduced-fat sour cream for 1⁄4 cup
milk. Add 2 tablespoons chopped fresh chives.
25
a№o
HERBED WHI.PPED SQUASH

1 large butternut squash, Scoop cooked squash out of shell and place in mixer
baked (about 3 cups bowl. Attach bowl and wire whip to mixer. Turn to
cooked) Speed 4 and beat about 30 seconds. Turn to Speed
1
⁄4 cup margarine or 2. Add all remaining ingredients and mix about
butter, melted 30 seconds. Turn to Speed 4 and beat about
1
⁄2 teaspoon dried 2 minutes.
tarragon leaves
1
⁄8 teaspoon salt Yield: 6 servings.
1
⁄8 teaspoon black pepper
BLACK BEA.N FRITTATA

2 cups fat-free egg Place egg substitute and milk in mixer bowl. Attach
substitute or 8 eggs bowl and wire whip to mixer. Turn to Speed 2 and
1
⁄4 cup low-fat milk mix about 30 seconds. Set aside.
1 tablespoon oil
1
⁄2 medium red bell Heat oil in large skillet over medium heat until oil
pepper, chopped sizzles. Add bell pepper and onions. Cook about
4 green onions, sliced 1 minute, or until slightly tender. Stir in beans.
1 can (16 oz.) black Cook about 1 minute, or until thoroughly heated.
beans, rinsed and
drained Reduce heat to medium-low. Pour egg mixture over
1 cup shredded vegetables. Cook about 6 minutes, or until almost
Monterey Jack cheese set. As bottom of egg mixture sets, carefully lift
edges with spatula and let uncooked egg run to the
bottom of the pan. Cook, covered, about 2 minutes,
or until top is set but still shiny. Sprinkle with
cheese. Cook, covered, about 1 minute, or until
cheese melts.
Yield: 6 servings.
Tip: For browned top on frittata, place under broiler
about 1 minute, or until cheese is browned and
bubbly.
26
a№o
GARDEN. QUICHE
KitchenAid Baked Follow procedure for Baked Pastry Shell. Cool
Pastry Shell 10 minutes. Reduce oven temperature to 350°F.
(see page 51)
1 tablespoon oil Meanwhile, heat oil in large non–stick skillet over
1 small onion, chopped medium–high heat. Add onion and bell pepper.
1 medium green bell Cook about 1 minute, stirring frequently. Add
pepper, chopped mushrooms. Cook and stir about 2 minutes, or until
8 oz. sliced fresh vegetables are tender. Set aside.
mushrooms
11⁄2 cups fat-free egg Place egg substitute, milk, parsley, salt, and hot
substitute pepper sauce in mixer bowl. Attach bowl and wire
1
⁄3 cup low-fat milk whip to mixer. Turn to Speed 2 and mix about
1 tablespoon chopped 1 minute.
fresh parsley
1 teaspoon salt Sprinkle half of cheese in pastry shell. Top with
5 drops hot pepper sauce vegetables. Pour egg substitute mixture over
1 cup (4 oz.) reduced-fat vegetables. Top with remaining cheese. Bake at
shredded Swiss cheese 350°F for 30 to 35 minutes, or until knife inserted
in center comes out clean. Let stand 5 minutes
before serving.
Yield: 8 servings.
Per serving (filling and crust): About 227 cal,
10 g pro, 19 g carb, 12 g fat, 8 mg chol, 636 mg sod.
CHEESE-STU.FFED SHELLS
1
⁄2 cup fat-free egg Place egg substitute, ricotta cheese, mozzarella
substitute or 2 eggs cheese, Parmesan cheese, parsley, and seasoning in
1 container (15 oz.) mixer bowl. Attach bowl and flat beater to mixer.
no-fat ricotta cheese Turn to Speed 2 and mix about 30 seconds, or until
2 cups shredded part- combined.
skim mozzarella cheese
1
⁄4 cup grated Parmesan Fill each shell with 2 to 3 tablespoons cheese
cheese mixture. Place filled shells in 13x9x2-inch baking
2 teaspoons dried parsley pan. Pour Marinara Sauce over shells. Cover pan
leaves with foil. Bake at 350°F for 30 to 35 minutes, or
2 teaspoons no-salt herb until bubbly.
and garlic seasoning
24 jumbo pasta shells, Yield: 4 to 6 servings.
cooked and drained
2 cups prepared Per serving: About 527 cal, 46 g pro, 56 g carb,
Marinara Sauce 15 g fat, 57 mg chol, 865 mg sod.
27
a№o
CAKES AND FROSTINGS
28
a№o
QUICK YEL.LOW CAKE

21⁄4 cups all-purpose flour Combine dry ingredients in mixer bowl. Add
11⁄3 cups sugar shortening, milk, and vanilla. Attach bowl and flat
3 teaspoons baking beater to mixer. Turn to Speed 2 and mix about
powder 1 minute. Stop and scrape bowl. Add eggs. Turn to
1
⁄2 teaspoon salt Speed 2 and mix about 30 seconds. Stop and scrape
1
⁄2 cup shortening bowl. Turn to Speed 6 and beat about 1 minute.
1 cup low-fat milk
1 teaspoon vanilla Pour batter into two greased and floured 8- or
2 eggs 9-inch round baking pans. Bake at 350°F for 30 to
35 minutes, or until toothpick inserted in center
comes out clean. Cool 10 minutes. Remove from
pans. Cool completely on wire rack. Frost as
desired.
Yield: 12 to 16 servings.
EASY WH.ITE CAKE

2 cups all-purpose flour Combine dry ingredients in mixer bowl. Add
1 ⁄2 cups sugar
1
shortening, milk, and vanilla. Attach bowl and flat
3 teaspoons baking beater to mixer. Turn to Speed 2 and mix about
powder 1 minute. Stop and scrape bowl. Add egg whites.
1
⁄2 teaspoon salt Turn to Speed 6 and beat about 1 minute, or until
1
⁄2 cup shortening smooth and fluffy.
1 cup low-fat milk
1 teaspoon vanilla Pour batter into two greased and floured
4 egg whites 8- or 9-inch round baking pans. Bake at 350°F for
30 to 35 minutes, or until toothpick inserted in
center comes out clean. Cool 10 minutes. Remove
from pans. Cool completely on wire rack. Frost as
desired.
29
a№o
CARAMEL WALNU.T BANANA TORTE

Topping To make Topping, place brown sugar, margarine, and
1 cup firmly packed cream in small saucepan. Heat over low heat just
brown sugar until margarine melts, stirring constantly. Pour over
1
⁄2 cup margarine or butter bottoms of three 8- or 9-inch round baking pans.
1
⁄4 cup cream Sprinkle with walnuts.
1 cup chopped walnuts
To make Cake, place sugar and margarine in mixer
bowl. Attach bowl and flat beater to mixer. Turn to
Cake Speed 2 and mix about 30 seconds. Stop and scrape
bowl. Add banana and vanilla. Turn to Speed 2 and
11⁄2 cups sugar mix about 30 seconds. Continuing on Speed 2, add
1
⁄2 cup margarine or eggs, one at a time, mixing about 15 seconds after
butter, softened
each addition. Stop and scrape bowl.
1 cup (2 medium)
mashed ripe banana Combine flour, baking powder, baking soda, and salt
1 teaspoon vanilla in small bowl. Add half of flour mixture to sugar
3 eggs mixture in mixer bowl. Turn to Speed 2 and mix
2 ⁄2 cups all-purpose flour
1
about 30 seconds. Add buttermilk and remaining
11⁄4 teapoons baking flour mixture. Gradually turn to Speed 6 and beat
powder about 30 seconds. Spread batter evenly over nut
1 teaspoon baking soda mixture in pans. Bake at 350°F for 25 to
1
⁄2 teaspoon salt 30 minutes, or until toothpick inserted in center
3
⁄4 cup buttermilk comes out clean. Cool in pans about 3 minutes.
Remove from pans and cool completely on wire
racks.
Filling
1
⁄2 cup sugar Meanwhile, to make Filling, combine sugar, flour,
3 tablespoons all-purpose
and salt in medium saucepan. Gradually stir in milk.
flour Heat to boiling over medium heat, stirring constantly.
1
⁄4 teaspoon salt
Stir about 1⁄4 cup hot mixture into beaten egg in
separate bowl. Pour egg mixture into saucepan. Cook
1 cup low-fat milk until mixture is bubbly, stirring constantly. Remove
1 egg, beaten from heat. Stir in vanilla and margarine. Cool slightly.
1 teaspoon vanilla Refrigerate 1 hour while cake is cooling.
1 tablespoon margarine
or butter To assemble torte, place one cake layer, nut side up,
2 medium bananas, on large plate. Spread with half of Filling. Arrange
thinly sliced half of banana slices over Filling. Top with second
1
⁄2 cup cream, whipped 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.
30
a№o
ANGEL FO. OD CAKE

11⁄4 cups all-purpose flour Mix flour and 1⁄2 cup sugar in small bowl. Set aside.
11⁄2 cups sugar, divided
11⁄2 cups egg whites (about Place egg whites in mixer bowl. Attach bowl and
12 to 15 egg whites) wire whip to mixer. Gradually turn to Speed 6 and
1 ⁄2 teaspoons cream of
1
whip 20 to 30 seconds, or until egg whites are
tartar frothy.
1
⁄4 teaspoon salt
11⁄2 teaspoons vanilla or Add cream of tartar, salt, and vanilla. Turn to
1
⁄2 teaspoon almond Speed 6 and whip 2 to 21⁄2 minutes, or until whites
extract are almost stiff but not dry. Turn to Speed 2.
Gradually add remaining 1 cup sugar and mix about
1 minute. Stop and scrape bowl.
Remove bowl from mixer. Spoon flour-sugar
mixture, one-fourth at a time, over egg whites. Fold
in gently with spatula, just until blended.
Pour batter into ungreased 10-inch tube pan. With
knife, gently cut through batter to remove large air
bubbles. Bake at 375°F for 35 minutes, or until
crust is golden brown and cracks are very dry.
Immediately invert cake onto funnel or soft drink
bottle. Cool completely. Remove from pan.
Yield: 16 servings.
31
a№o
OLD-FASHIONE.D POUND CAKE

3 cups all-purpose flour Combine dry ingredients in mixer bowl. Add butter,
2 cups sugar milk, vanilla, and almond extract. Attach bowl and
3 teaspoons baking flat beater to mixer. Turn to Stir Speed and mix
powder about 1 minute. Stop and scrape bowl. Turn to
1
⁄2 teaspoon salt Speed 6 and beat about 2 minutes. Stop and scrape
2 cups butter, softened bowl.
1
⁄2 cup low-fat milk
1 teaspoon vanilla Turn to Speed 2 and add eggs, one at a time, mixing
1 teaspoon almond
about 15 seconds after each addition. Turn to
extract Speed 4 and beat about 30 seconds.
6 eggs Pour batter into greased and floured 10-inch tube
pan. Bake at 350°F for 1 hour 15 minutes, or until
toothpick inserted in center comes out clean. Cool
completely on wire rack. Remove cake from pan.
Yield: 16 servings.
32
a№o
DOUBLE CHOCOL.ATE POUND CAKE

3 cups all-purpose flour Combine dry ingredients in mixer bowl. Add butter,
2 cups sugar milk, and vanilla. Attach bowl and flat beater to
1
⁄2 cup unsweetened mixer. Turn to Stir Speed and mix about 1 minute.
Dutch-processed cocoa Stop and scrape bowl. Turn to Speed 6 and beat
powder about 2 minutes. Stop and scrape bowl.
3 teaspoons baking
powder Turn to Speed 2 and add eggs, one at a time, mixing
1
⁄2 teaspoon salt about 15 seconds after each addition. Turn to
1 cup butter, softened Speed 4 and beat about 30 seconds.
11⁄4 cups low-fat milk
1 teaspoon vanilla Pour batter into greased and floured 10-inch tube
5 eggs 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.
Chocolate Glaze Melt chocolate and margarine in small saucepan

2 squares (1 oz. each) over low heat. Remove from heat. Stir in powdered
unsweetened chocolate sugar and vanilla. Stir in water, 1 teaspoon at a
3 tablespoons margarine time, until glaze is of desired consistency.
or butter
1 cup powdered sugar Yield: 16 servings.
3
⁄4 teaspoon vanilla
2 tablespoons hot water Per serving: About 390 cal, 6 g pro, 55 g carb,
33
a№o
CHOCOLA
. TE CAKE
2 cups all-purpose flour Combine dry ingredients in mixer bowl. Add
1 ⁄3 cups sugar
1
shortening, milk, and vanilla. Attach bowl and flat
1 teaspoon baking beater to mixer. Turn to Speed 2 and mix about
powder 1 minute. Stop and scrape bowl. Add eggs and
1
⁄2 teaspoon baking soda chocolate. Turn to Speed 2 and mix about
1
⁄2 teaspoon salt 30 seconds. Stop and scrape bowl. Turn to Speed 6
1
⁄2 cup shortening and beat about 1 minute.
1 cup low-fat milk
1 teaspoon vanilla
Pour batter into two greased and floured
2 eggs
8- or 9-inch round baking pans. Bake at 350°F for
2 squares (1 oz. each)
unsweetened chocolate, center comes out clean. Cool 10 minutes. Remove
melted from pans. Cool completely on wire rack. Frost as
desired.
34
a№o
SUNSHINE CH
. IFFON CAKE
2 cups all-purpose flour Combine flour, sugar, baking powder, and salt in
1 ⁄2 cups sugar
1
mixer bowl. Add water, oil, egg yolks, vanilla, and
1 tablespoon baking lemon rind. Attach bowl and wire whip to mixer.
powder Turn to Speed 4 and beat about 1 minute. Stop and
1
⁄2 teaspoon salt scrape bowl. Turn to Speed 4 and beat about
3
⁄4 cup cold water 15 seconds. Pour mixture into another bowl. Clean
1
⁄2 cup oil mixer bowl and wire whip.
7 egg yolks, beaten
1 teaspoon vanilla Place egg whites and cream of tartar in mixer bowl.
2 teaspoons grated lemon Attach bowl and wire whip to mixer. Turn to
rind Speed 8 and whip 2 to 21⁄2 minutes, or until whites
7 egg whites are stiff but not dry.
1
⁄2 teaspoon cream of Remove bowl from mixer. Gradually add flour
tartar
mixture to egg whites. Fold in gently with spatula,
just until blended.
Pour batter into ungreased 10-inch tube pan. Bake
at 325°F for 60 to 75 minutes, or until top springs
back when lightly touched. Immediately invert cake
onto funnel or soft drink bottle. Cool completely.
Remove from pan and drizzle with Lemon Glaze.
Lemon Glaze Combine powdered sugar and margarine in small

1 cup powdered sugar bowl. Stir in lemon juice, 1 tablespoon at a time,
1 tablespoon margarine until glaze is of desired consistency.
or butter, softened
2-3 tablespoons lemon juice Yield: 16 servings.
35
a№o
CHOCOLATE ALMO.ND BROWNIE CAKE

Cake To make Cake, melt chocolate and butter in medium
7 squares (1 oz. each) saucepan over low heat, stirring constantly. Remove
semi-sweet chocolate from heat; cool slightly.
1
⁄2 cup butter or margarine
3 eggs, separated Place egg whites in mixer bowl. Attach bowl and
1
⁄2 cup sugar wire whip to mixer. Turn to Speed 8 and whip 1 to
1
⁄2 teaspoon almond 2 minutes, or until stiff peaks form. Place egg whites
extract in another bowl. Clean mixer bowl and wire whip.
2 tablespoons all-purpose
flour 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
Glaze scrape bowl. Turn to Speed 4 and add egg yolks,
1 square (1 oz.) semi-
one at a time, beating about 30 seconds after each
sweet chocolate addition. Continuing on Speed 4, add flour and beat
1 teaspoon shortening about 15 seconds. Gently fold in egg whites with
spatula. Spoon batter into 8-inch springform pan
that has been greased and floured on the bottom
only. Bake at 375°F for 20 to 25 minutes, or until
Topping set in center. Cool completely on wire rack before
1
⁄2 cup cream glazing. Clean mixer bowl.
1 tablespoon powdered
sugar To make Glaze, melt chocolate and shortening in
1
⁄4 teaspoon almond small saucepan over low heat. Drizzle over cake.
extract
2 tablespoons sliced To make Topping, place cream, powdered sugar,
almonds and almond extract in mixer bowl. Attach wire whip
and bowl to mixer. Turn to Speed 10 and whip 30 to
60 seconds, or until stiff peaks form. Pipe or spoon
whipped cream in ring over top of cake. Sprinkle
with almonds. Store in refrigerator.
Yield: 16 servings.
36
a№o
APPLESAU
. CE CAKE
1 cup whole wheat flour applesauce, margarine, and eggs. Attach bowl and
1 ⁄2
1
cups sugar flat beater to mixer. Turn to Speed 2 and mix about
1 teaspoon baking 1 minute. Stop and scrape bowl. Turn to Speed 4
powder and beat about 30 seconds. Turn to Stir Speed and
1 teaspoon baking soda add apple and walnuts, mixing just until blended.
1
⁄2 teapoon salt
11⁄2 teaspoons cinnamon Pour batter into greased and floured 13x9x2-inch
1
⁄2 teaspoon nutmeg baking pan. Bake at 350°F for 35 to 40 minutes, or
1 ⁄2 cups applesauce
1 until toothpick inserted in center comes out clean.
1
⁄2 cup margarine or
Cool completely on wire rack. Frost with Caramel
butter, melted Creme Frosting, if desired.
2 eggs Yield: 12 to 16 servings.
1 cup chopped, peeled
apple Per serving: About 318 cal, 5 g pro, 51 g carb,
1
⁄2 cup chopped walnuts 11 g fat, 36 mg chol, 315 mg sod.
Caramel Creme
Frosting, if desired (see
page 39)
SPICE.CAKE
1 cup firmly packed buttermilk, shortening, vanilla, and eggs. Attach
brown sugar bowl and flat beater to mixer. Turn to Speed 2 and
1
⁄2 cup sugar mix about 1 minute. Stop and scrape bowl. Turn to
1 teaspoon baking soda Speed 4 and beat about 30 seconds. Turn to Stir
1
⁄2 teaspoon salt Speed and add raisins, mixing just until blended.
1 teaspoon cinnamon
1
⁄2 teaspoon cloves Pour batter into greased and floured 13x9x2-inch
baking pan. Bake at 350°F for 35 to 40 minutes, or
1
⁄2 teaspoon nutmeg
until toothpick inserted in center comes out clean.
1 cup buttermilk Cool completely on wire rack. Frost with Orange
1
⁄2 cup shortening Cream Cheese Frosting, if desired.
1 teaspoon vanilla
3 eggs Yield: 12 to 16 servings (frosting for 2-layer or
1
⁄2 cup raisins 13x9x2-inch cake).
Orange Cream Cheese
Frosting, if desired Per serving: About 310 cal, 5 g pro, 50 g carb,
(see page 40) 10 g fat, 54 mg chol, 240 mg sod.
37
a№o
CHOCOLAT.E FROSTING
1 cup butter, softened Place butter in mixer bowl. Attach bowl and flat
2 tablespoons light corn beater to mixer. Turn to Speed 4 and beat about
syrup 11⁄2 minutes, or until creamy. Stop and scrape bowl.
4 cups powdered sugar Add corn syrup. Turn to Speed 2 and mix well.
2 squares (1 oz. each) Stop and scrape bowl.
unsweetened chocolate,
melted 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.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
BUTTERCREA
. M FROSTING
1
⁄3 cup butter, softened Place butter in mixer bowl. Attach bowl and flat
1
⁄4 cup cream or beater to mixer. Turn to Speed 4 and beat about
evaporated milk 1 minute, or until creamy. Stop and scrape bowl.
1 teaspoon vanilla Add cream, milk, vanilla, salt, and 1 cup powdered
1
⁄4 teaspoon salt sugar. Turn to Stir Speed and mix about 30 seconds.
4 cups powdered sugar, Stop and scrape bowl. Turn to Speed 2 and mix
divided about 11⁄2 minutes, or until well blended. Stop and
Low-fat milk, if scrape bowl.
necessary
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.
13x9x2-inch cake).
38
a№o
CARAMEL CRE.ME FROSTING

1
⁄2 cup margarine or butter Melt margarine in medium saucepan. Add brown
1 cup firmly packed sugar and milk; mix. Heat to boiling. Cook about
brown sugar 1 minute, stirring constantly. Remove from heat.
1
⁄4 cup low-fat milk Add marshmallows. Stir until marshmallows melt
1 cup miniature and mixture is smooth.
marshmallows
2 cups powdered sugar Place powdered sugar in mixer bowl. Add brown
1
⁄2 teaspoon vanilla 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.
13x9x2-inch cake).
FLUFFY KITCHE.NAID FROSTING

11⁄2 cups sugar Place sugar, cream of tartar, salt, water, and corn
1
⁄2 teaspoon cream of syrup in saucepan. Cook and stir over medium heat
tartar until sugar is completely dissolved, forming a syrup.
1
⁄2 teaspoon salt
1
⁄2 cup water Place egg whites in mixer bowl. Attach bowl and
1 ⁄2 tablespoons light
1 wire whip to mixer. Turn to Speed 10 and whip
corn syrup about 45 seconds, or until whites begin to hold
2 egg whites shape. Continuing on Speed 10, slowly pour hot
11⁄2 teaspoons vanilla 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.
13x9x2-inch cake).
39
a№o
ORANGE CREAM C
. HEESE FROSTING
4 cups powdered sugar Place all ingredients in mixer bowl. Attach bowl and
1 package (8 oz.) light flat beater to mixer. Turn to Stir Speed and mix
cream cheese about 30 seconds, or until blended. Turn to Speed 4
1 teaspoon orange juice and beat about 2 minutes, or until smooth and
1
⁄2 teaspoon grated creamy.
orange peel
13x9x2-inch cake).
40
a№o
COOKIES, BARS, AND CANDIES
41
a№o
CREAMY NO.-COOK MINTS

3 ounces light cream Place cream cheese, flavoring, and food color in
cheese mixer bowl. Attach bowl and flat beater to mixer.
1
⁄4 teaspoon mint flavoring Turn to Speed 2 and mix about 30 seconds, or until
2 drops green food color smooth. Continuing on Speed 2, gradually add
or color of choice powdered sugar and mix about 11⁄2 minutes, or until
41⁄4-41⁄2 cups powdered sugar mixture becomes very stiff.
Superfine sugar
To make mints, dip individual flexible candy molds
in superfine sugar. Press in mint mixture. Turn out
onto waxed paper covered with superfine sugar.
Repeat until all mixture is used. OR: Shape mixture
into 3⁄4-inch balls, using about 1 teaspoon for each
ball. Roll in superfine sugar. Place on waxed paper
covered with superfine sugar. Flatten slightly with
thumb to form 1⁄4-inch thick patties. If desired, press
back of fork lightly on patties to form ridges.
Store mints, tightly covered, in refrigerator. Mints
also freeze well.
Yield: 42 servings (2 candies per serving).
42
a№o
CHOCOLA.TE FUDGE
Butter Butter sides of heavy 2-quart saucepan. Combine
2 cups sugar sugar, salt, evaporated milk, corn syrup, and
1
⁄8 teaspoon salt chocolate in pan. Cook and stir over medium heat
3
⁄4 cup evaporated milk until chocolate melts and sugar dissolves. Cook to
1 teaspoon light corn soft ball stage (236°F) without stirring. Remove
syrup immediately from heat. Add margarine without
2 squares (1 oz. each) stirring. Cool to lukewarm (110°F). Stir in vanilla.
unsweetened chocolate Pour into mixer bowl.
2 tablespoons margarine
or butter Attach bowl and flat beater to mixer. Turn to Speed
1 teaspoon vanilla 2 and mix about 8 minutes, or until fudge stiffens
⁄2
1
cup chopped walnuts or and loses its gloss. Quickly turn to Stir Speed and
pecans add walnuts, mixing just until blended. Spread in
buttered 9x9x2-inch baking pan. Cool at room
temperature. Cut into 1-inch squares when firm.
Yield: 64 servings (1 square per serving).
DIVI.NITY
3 cups sugar Place sugar, corn syrup, and water in heavy
3
⁄4 cup light corn syrup saucepan. Cook and stir over medium heat to hard
1
⁄2 cup water ball stage (248°F). Remove from heat and let stand
2 egg whites until temperature drops to 220°F, without stirring.
1 teaspoon almond
extract Place egg whites in mixer bowl. Attach bowl and
1 cup chopped walnuts or wire whip to mixer. Turn to Speed 8 and whip about
pecans 1 minute, or until soft peaks form. Gradually add
syrup in a fine stream and whip about 21⁄2 minutes
longer.
Turn to Speed 4. Add almond extract and whip
20 to 25 minutes, or until mixture starts to become
dry. Turn to Stir Speed and add walnuts, mixing just
until blended.
Drop mixture from measuring tablespoon onto
waxed paper or greased baking sheet to form patties.
Yield: 20 servings (2 pieces per serving).
43
a№o
CHOCOLATE .CHIP COOKIES

1 cup sugar Place sugar, brown sugar, margarine, eggs, and
1 cup firmly packed vanilla in mixer bowl. Attach bowl and flat beater to
brown sugar mixer. Turn to Speed 2 and mix about 30 seconds.
1 cup margarine or Stop and scrape bowl. Turn to Speed 4 and beat
butter, softened about 30 seconds. Stop and scrape bowl.
2 eggs
11⁄2 teaspoons vanilla Turn to Stir Speed. Gradually add baking soda, salt,
1 teaspoon baking soda and flour to sugar mixture and mix about 2 minutes.
1 teaspoon salt Turn to Speed 2 and mix about 30 seconds. Turn to
3 cups all-purpose flour Stir Speed and add chocolate chips, mixing about
12 ounces semi-sweet 15 seconds.
chocolate chips
Drop by rounded teaspoonfuls onto greased baking
sheets, about 2 inches apart. Bake at 375°F for
10 to 12 minutes. Remove from baking sheets
immediately and cool on wire racks.
Yield: 54 servings (1 cookie per serving).
VARIATIONS
2 cups raisins, coconut, or chopped walnuts may be
substituted for chocolate chips.
44
a№o
MACADAMIA CHOCO.LATE CHUNK COOKIES

1 cup firmly packed Place brown sugar, sugar, margarine, vanilla, and
brown sugar eggs in mixer bowl. Attach bowl and flat beater to
3
⁄4 cup sugar mixer. Turn to Speed 2 and mix about 30 seconds.
1 cup margarine or Stop and scrape bowl. Turn to Speed 4 and beat
butter, softened about 1 minute. Stop and scrape bowl.
2 teaspoons vanilla
2 eggs Add 1 cup flour, cocoa powder, baking soda, and
2 ⁄4 cups all-purpose flour,
1 salt. Turn to Stir Speed and mix about 30 seconds.
divided Gradually add remaining 11⁄4 cups flour and mix
1
⁄2 cup unsweetened cocoa about 30 seconds longer. Turn to Speed 2 and mix
powder about 30 seconds. Turn to Stir Speed and add
1 teaspoon baking soda chocolate chunks and nuts, mixing just until
1
⁄2 teaspoon salt blended.
1 package (8 oz.) semi-
sweet baking chocolate, Drop by rounded teaspoonfuls onto greased baking
cut into small chunks sheets, about 2 inches apart. Bake at 325°F for
1 jar (31⁄2 oz.) 12 to 13 minutes, or until edges are set. DO NOT
macadamia nuts, OVERBAKE. Cool on baking sheets about
coarsely chopped 1 minute. Remove to wire racks and cool
completely.
45
a№o
SUGAR C
. OOKIES
1 cup margarine or Place margarine and vanilla in mixer bowl. Attach
butter, softened bowl and flat beater to mixer. Turn to Speed 6 and
1 teaspoon vanilla beat about 2 minutes, or until mixture is smooth.
3
⁄4 cup sugar Gradually add 3⁄4 cup sugar and beat about
2 eggs, beaten 11⁄2 minutes longer. Add eggs and beat about
1 teaspoon cream of 30 seconds. Stop and scrape bowl.
tartar
1
⁄2 teaspoon baking soda Turn to Stir Speed. Gradually add cream of tartar,
1
⁄4 teaspoon nutmeg baking soda, nutmeg, salt, and flour to sugar
1
⁄4 teaspoon salt mixture. Mix about 1 minute, or until well blended.
2 cups all-purpose flour Drop by rounded teaspoonfuls onto greased baking
Sugar sheets, about 3 inches apart. Bake at 400°F for 6 to
8 minutes. Sprinkle with sugar while still hot.
Remove from baking sheets immediately and cool
on wire racks.
46
a№o
PEANUT BUT.TER COOKIES

1
⁄2 cup peanut butter Place peanut butter and margarine in mixer bowl.
1
⁄2 cup margarine or Attach bowl and flat beater to mixer. Turn to
butter, softened Speed 6 and beat about 1 minute, or until mixture is
1
⁄2 cup sugar smooth. Stop and scrape bowl. Add sugar, brown
1
⁄2 cup firmly packed sugar, egg, and vanilla. Turn to Speed 4 and beat
brown sugar about 1 minute. Stop and scrape bowl.
1 egg
1
⁄2 teaspoon vanilla Turn to Stir Speed. Gradually add all remaining
1
⁄2 teaspoon baking soda ingredients to sugar mixture and mix about
1
⁄4 teaspoon salt 30 seconds. Turn to Speed 2 and mix about
1 30 seconds.
Roll dough into 1-inch balls. Place about 2 inches
apart on ungreased baking sheets. Press flat with
fork in a criss-cross pattern to 1⁄4-inch thickness.
Bake at 375°F for 10 to 12 minutes, or until golden
brown. Remove from baking sheets immediately and
cool on wire racks.
47
a№o
LEMON CREAM. CHEESE BARS

Crust Place Crust ingredients in mixer bowl. Attach bowl
2 cups all-purpose flour and flat beater to mixer. Turn to Stir Speed and mix
1
⁄2 cup powdered sugar about 1 minute, or until well blended and mixture
2 sticks (1 cup) chilled starts to stick together. Press into ungreased
light margarine, cut 151⁄2x101⁄2x1-inch baking pan. Bake at 350°F for
into chunks 14 to 16 minutes, or until set. (Check Crust after
10 minutes and prick with fork if it puffs up during
baking.) Remove from oven.
Cream Cheese Filling
1 package (8 oz.) light Meanwhile, clean mixer bowl and beater. Place
cream cheese Cream Cheese Filling ingredients in mixer bowl.
1
⁄2 cup powdered sugar Attach bowl and flat beater to mixer. Turn to Stir
2 tablespoons flour Speed and mix about 30 seconds. Turn to Speed 4
1
⁄2 cup fat-free egg and beat about 2 minutes, or until smooth and
substitute or 2 eggs creamy. Pour over partially baked Crust. Bake at
1 teaspoon vanilla 350°F for 6 to 7 minutes, or until filling is slightly
set. Remove from oven.
Lemon Filling Meanwhile, clean mixer bowl and beater. Place all
Lemon Filling ingredients, except lemon juice, in
1 cup fat-free egg mixer bowl. Attach bowl and flat beater to mixer.
substitute or 4 eggs
2 cups sugar
Turn to Stir Speed and mix about 30 seconds. Turn
to Speed 2. Gradually add lemon juice and mix
1
⁄4 cup all-purpose flour about 30 seconds, or until well blended. Pour over
1 teaspoon grated lemon cream cheese layer. Bake at 350°F for 14 to
peel 16 minutes, or until filling is set. (Filling may puff
1
⁄4 cup lemon juice up during baking but will fall when removed from
Powdered sugar, if oven.) Sprinkle with powdered sugar, if desired.
desired
Cool completely in pan.
Yield: 48 servings (48 bars).
48
a№o
BUTTER-NUT SH.ORTBREAD BARS

1 cup butter or Place butter and brown sugar in mixer bowl. Attach
margarine, softened bowl and flat beater to mixer. Turn to Speed 2 and
1 cup firmly packed mix about 1 minute. Stop and scrape bowl. Add
brown sugar flour, baking powder, and salt. Turn to Speed 2 and
2 cups all-purpose flour mix about 11⁄2 minutes, or until soft dough forms.
1 teaspoon baking
powder Press dough into greased 151⁄2x101⁄2x1-inch baking
1
⁄2 teaspoon salt pan. Beat egg whites with fork until slightly foamy.
2 egg whites Brush dough with egg whites, using only as much as
1 cup chopped walnuts or needed to cover lightly. Sprinkle with chopped
pecans walnuts.
Bake at 375°F for 20 to 25 minutes. Cut into bars
while warm. Cool on wire rack.
Yield: 30 servings (1 bar per serving).
FUDGE B.ROWNIES
1 cup margarine or Melt 1⁄2 cup margarine and chocolate in small
butter, softened saucepan over low heat; cool. Place remaining 1⁄2 cup
4 squares (1 oz. each) margarine, sugar, and vanilla in mixer bowl. Attach
unsweetened chocolate bowl and flat beater to mixer. Turn to Speed 2 and
2 cups sugar mix about 30 seconds. Turn to Speed 6 and beat
1 teaspoon vanilla about 2 minutes. Turn to Speed 4. Add eggs, one at
3 eggs a time, beating about 15 seconds after each
1 cup all-purpose flour addition. Stop and scrape bowl.
1
⁄2 teaspoon salt
1 cup chopped walnuts or Add cooled chocolate mixture. Turn to Speed 2 and
pecans mix about 30 seconds. Stop and scrape bowl. Add
all remaining ingredients. Turn to Stir Speed and
mix about 30 seconds, or until well blended.
Pour into greased and floured 13x9x2-inch baking
pan. Bake at 350°F for 45 minutes. Cool in pan on
wire rack and cut.
Yield: 36 servings (1 brownie per serving).
49
a№o
PIES AND DESSERTS
50
a№o
KITCHENAID. PIE PASTRY

21⁄4 cups all-purpose flour Place flour and salt in mixer bowl. Attach bowl and
3
⁄4 teaspoon salt flat beater to mixer. Turn to Stir Speed and mix
1
⁄2 cup shortening, well about 15 seconds. Cut shortening and margarine
chilled into pieces and add to flour mixture. Turn to Stir
2 tablespoons margarine Speed and mix 30 to 45 seconds, or until shortening
or butter, well chilled particles are size of small peas.
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.
Roll one half of dough to 1⁄8-inch thickness between
waxed paper. Fold pastry into quarters. Ease into
8- or 9-inch pie plate and unfold, pressing firmly
against bottom and sides. Continue with one of the
procedures that follow.
For One-crust Pie: Fold edge under. Crimp, as
desired. Add desired pie filling. Bake as directed.
For Two-crust Pie: Trim pastry even with edge of
pie plate. Using second half of dough, roll out
another pastry crust. Add desired pie filling. Top
with second pastry crust. Seal edge. Crimp, as
desired. Cut slits for steam to escape. Bake as
directed.
For Baked Pastry Shell: Fold edge under. Crimp,
as desired. Prick sides and bottom with fork. Bake
at 450°F for 8 to 10 minutes, or until lightly
browned. Cool completely on wire rack and fill.
Alternate Method for Baked Pastry Shell:
Fold edge under. Crimp, as desired. Line shell with
foil. Fill with pie weights or dried beans. Bake at
450°F for 10 to 12 minutes, or until edges are
lightly browned. Remove pie weights and foil. Cool
completely on wire rack and fill.
Yield: 8 servings (two 8- or 9-inch crusts).
Per serving (one crust): About 134 cal, 2 g pro,
13 g carb, 8 g fat, 0 mg chol, 118 mg sod.
Per serving (two crusts): About 267 cal, 4 g pro,
27 g carb, 16 g fat, 0 mg chol, 236 mg sod.
51
a№o
APPL.E PIE
1 cup sugar Combine sugar, flour, cinnamon, nutmeg, and salt in
2 tablespoons all-purpose large bowl. Stir in apples.
flour
1 teaspoon cinnamon Follow procedure for Two-crust Pie. Fill with apple
1
⁄8 teaspoon nutmeg mixture and dot with margarine. Sprinkle top crust
1
⁄8 teaspoon salt with sugar, if desired.
6-8 medium tart cooking
apples, peeled, cored, Bake at 400°F for 50 minutes.
and thinly sliced
2 tablespoons margarine Yield: 8 servings.
or butter Per serving (filling and crust): About 451 cal,
KitchenAid Pie Pastry
for Two-crust Pie (see 4 g pro, 68 g carb, 19 g fat, 0 mg chol, 301 mg sod.
page 51)
COUNTRY PE.AR COBBLER

Filling Combine all Filling ingredients, except pears, in
3
⁄4 cup firmly packed large skillet. Stir in sliced pears. Cook over medium
brown sugar heat about 5 minutes, or until hot and bubbly,
3 tablespoons all-purpose stirring gently. Set aside.
flour
1
⁄8 teaspoon salt To make Topping, place flour, sugar, baking
1
⁄8 teaspoon nutmeg powder, and baking soda in mixer bowl. Attach bowl
Dash cloves and flat beater to mixer. Turn to Stir Speed and mix
2 tablespoons lemon juice about 30 seconds. Add buttermilk and melted
6-8 medium pears, peeled, margarine. Continuing on Stir Speed, mix about
cored, and thinly sliced 30 seconds, or just until blended.
Pour hot Filling into 8- or 9-inch baking pan. Top
Topping evenly with large spoonfuls of Topping. Sprinkle
1 cup all-purpose flour with 1 tablespoon sugar, if desired. Bake at 375°F
for 30 to 35 minutes, or until pears are tender and
2 tablespoons sugar bubbly and Topping is golden brown. Serve warm
1 teaspoon baking with light cream, if desired.
powder
1
⁄2 teaspoon baking soda Yield: 8 to 10 servings.
1
⁄2 cup buttermilk
3 tablespoons margarine Per serving: About 276 cal, 3 g pro, 57 g carb,
or butter, melted 5 g fat, 1 mg chol, 219 mg sod.
1 tablespoon sugar, if
desired
Light cream, if desired
52
a№o
VANILLA C.REAM PIE

1
⁄2 cup sugar Combine sugar, flour, and salt in heavy saucepan.
6 tablespoons all-purpose Add milk and cook over medium heat until
flour thickened, stirring constantly. Reduce heat to low.
1
⁄4 teaspoon salt Cook, covered, about 10 minutes longer, stirring
2 ⁄2 cups low-fat milk
1 occasionally. Set aside.
3 egg yolks
1 tablespoon margarine Place egg yolks in mixer bowl. Attach bowl and wire
or butter whip to mixer. Turn to Speed 8 and whip about
1 teaspoon vanilla 1 minute. Slowly stir small amount of milk mixture
KitchenAid Baked into yolks. Add yolk mixture to saucepan. Cook over
Pastry Shell medium heat 3 to 4 minutes, stirring constantly.
(see page 51) Remove from heat. Add margarine and vanilla; cool.
Pour into Baked Pastry Shell.
Meringue Place cream of tartar, salt, and egg whites in mixer

1
⁄4 teaspoon cream of bowl. Attach bowl and wire whip to mixer.
tartar Gradually turn to Speed 8 and whip about 1 minute,
1
⁄8 teaspoon salt or until soft peaks form. Turn to Speed 4. Gradually
3 egg whites add sugar and whip about 1 minute, or until stiff
1
⁄2 cup sugar peaks form.
Lightly pile meringue on pie and spread to edge.
Bake at 325°F for 15 minutes, or until lightly
browned.
Yield: 8 servings.
Variations continued on next page.
53
a№o
VANILLA C.REAM PIE CONTINUED

VARIATIONS
Chocolate Cream Pie
Add 2 squares (1 oz. each) melted, unsweetened
chocolate to filling along with margarine and
vanilla. Proceed as directed above.
Banana Cream Pie
Slice 2 or 3 ripe bananas into pastry shell before
adding filling. Proceed as directed above.
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.
54
a№o
LEMONY LIGHT
. CHEESECAKE
Crust Spray bottom and sides of 9-inch springform pan
15 reduced-fat creme-filled with no-stick cooking spray.
chocolate sandwich
cookies, finely crushed To make Crust, combine cookie crumbs and
(about 11⁄2 cups crumbs) margarine in medium bowl; mix well. Press mixture
2 tablespoons margarine firmly into bottom of springform pan. Chill while
or butter, melted making Filling.
To make Filling, place cream cheese, sugar, and
Filling flour in mixer bowl. Attach bowl and flat beater to
3 packages (8 oz. each) mixer. Turn to Speed 2 and mix about 30 seconds.
light cream cheese Stop and scrape bowl. Turn to Speed 2 and mix
1 cup sugar about 30 seconds longer. Stop and scrape bowl.
1 tablespoon all-purpose
flour Add egg substitute, lemon juice, and lemon peel.
1 cup fat-free egg Turn to Stir Speed and mix about 30 seconds. Stop
substitute and scrape bowl. Turn to Speed 2 and mix 15 to
1
⁄4 cup lemon juice 30 seconds longer, just until blended. Do not
1 teaspoon grated overbeat. Pour Filling into Crust.
lemon peel
Place top oven rack in center of oven. Place pan of
hot water on bottom rack of oven. Place cheesecake
on rack in center of oven. Bake at 325°F for 50 to
60 minutes, or until cheesecake is set when pan is
jiggled slightly. Do not overbake.
Turn off oven; open oven door. Let cheesecake stand
in oven 30 minutes. Remove from oven. Cool
completely on wire rack away from drafts. Cover and
refrigerate 6 to 8 hours before serving.
Yield: 16 servings.
55
a№o
TAWNY PU.MPKIN PIE

1 can (16 oz.) pumpkin Place pumpkin, brown sugar, eggs, cinnamon,
3
⁄4 cup firmly packed ginger, salt, and cloves in mixer bowl. Attach bowl
brown sugar and flat beater to mixer. Turn to Speed 2 and mix
3
⁄4 cup fat-free egg about 30 seconds. Exchange flat beater for wire
substitute or 3 eggs whip. Turn to Speed 2. Slowly add milk and mix
1 teaspoon cinnamon about 1 minute.
1
⁄2 teaspoon ginger
1
⁄2 teaspoon salt Follow procedure for One-crust Pie. Fill with
1
⁄4 teaspoon cloves pumpkin mixture. Bake at 400°F for 40 to
11⁄4 cups low-fat milk 50 minutes, or until knife inserted near center
KitchenAid Pie Pastry comes out clean.
for One-crust Pie (see
page 51) Yield: 8 servings.
56
a№o
YEAST BREADS AND QUICK BREADS
57
aQo
General Instructions
For Making And Kneading Yeast Dough
with the Rapid Mix Method
"Rapid Mix" describes a bread baking en oli
method that calls for dry yeast to be pA dO
hi Stf
mixed with other dry ingredients before , d atf
S
e
liquid is added. In contrast, the M St
i pei
traditional method is to dissolve yeast in c edr
warm water. i
h C2
o
1. Place all dry ingredients including a g r n4t
6o
yeast into bowl, except last 1 to 2 n l
cups flour. U 8 ILLUSTRATION A
S
2. Attach bowl and dough hook. LockA 0 1
en oli
41⁄2 quart mixer head or raise 5 quart pA dO
mixer bowl. Turn to Speed 2 and mix hi Stf
, d atf
about 15 seconds, or until ingredients M St
e
S
are combined. i pei

c edr
3. Continuing on Speed 2, gradually h C2
add liquid ingredients to flour i
g n4
o
mixture and mix 1 to 2 minutes n
a ro
6
t
longer. See Illustration A. l

U 8
ILLUSTRATION B
NOTE: If liquid ingredients are added A
S
1
too quickly, they will form a pool 0
en oli
around the dough hook and slow down pA dO
hi Stf
mixing process. , d atf
S
e
M St
4. Continuing on Speed 2, gently add i pei
c edr
remaining flour, ⁄2 cup at a time. See
1
h C2
Illustration B. Mix until dough clings g i n4o
to hook and cleans sides of bowl, a ro t
6
n
about 2 minutes. l
5. When dough clings to hook, knead SU

8
ILLUSTRATION C
on Speed 2 for 2 minutes, or until 0A 1
dough is smooth and elastic. See except last 1 to 2 cups flour. Turn to
Illustration C. Speed 2 and mix about 1 minute, or
6. Unlock and raise head on 41⁄2 quart until ingredients are thoroughly mixed.
mixer or lower bowl on 5 quart mixer Proceed with Steps 4 through 6.
and remove dough from hook. Follow Both methods work equally well for
directions in recipe for rising, bread preparation. However, the "Rapid
shaping and baking. Mix" method may be a bit faster and
When using the traditional method to easier for new bread bakers. It is
prepare a favorite recipe, dissolve yeast slightly more temperature tolerant
in warm water in warmed bowl. Add because the yeast is mixed with dry
remaining liquids and dry ingredients, ingredients rather than with warm
liquid.
58
aQo
Bread Making Tips

Making bread with a mixer is quite • Allow bread to rise in a warm place,
different from making bread by hand. 80°F to 85°F, free from draft, unless
Therefore, it will take some practice otherwise specified in recipe.
before you are completely comfortable
with the new process. For your • Here are some alternative rising
convenience, we offer these tips to help methods to use: (1) The bowl
you become accustomed to bread containing the dough can be placed
making the KitchenAid way. on a wire rack over a pan of hot water.
(2) The bowl can be placed on the top
• Start out with an easy recipe, like rack of an unheated oven; put a pan
Basic White Bread, page 61, until you of hot water on the rack below. (3)
are familiar with using the dough Turn the oven to 400°F for 1 minute;
hook. then turn it off; place the bowl on the
center rack of the oven and close the
• ALWAYS use the dough hook to mix door.
and knead yeast doughs. Cover bowl with waxed paper, if
• NEVER exceed Speed 2 when using desired. Always cover with towel to
the dough hook. retain warmth in the bowl and protect
the dough from drafts.
• NEVER use recipes calling for more
than 8 cups all-purpose flour or • Recipe rising times may vary due to
6 cups whole wheat flour when temperature and humidity in your
making dough with a 41⁄2 quart mixer. kitchen. Dough has doubled in bulk
when indentation remains after tips of
• NEVER use recipes calling for more fingers are pressed lightly and
than 10 cups all-purpose flour or quickly into dough.
6 cups whole wheat flour when
making dough with a 5 quart mixer. • Most bread recipes give a range for
the amount of flour to be used.
• Use a candy or other kitchen Enough flour has been added when
thermometer to assure that liquids are the dough clings to the hook and
at temperature specified in the recipe. cleans sides of bowl. If dough is
Liquids at higher temperature can kill sticky or humidity is high, slowly add
yeast, while liquids at lower more flour, about 1⁄2 cup at a time but
temperatures will retard yeast growth. NEVER exceed recommended flour
capacity. Knead after each addition
• Warm all ingredients to room until flour is completely worked into
temperature to insure proper rising of dough. If too much flour is added, a
dough. If yeast is to be dissolved in dry loaf will result.
bowl, always warm bowl first by
rinsing with warm water to prevent
cooling of liquids.
59
aQo
Bread Making Tips Shaping A Loaf

• Some types of dough, especially those
made with whole grain flours, may not
form a ball on the hook. However, as
long as the hook comes in contact
with the dough, kneading will be
accomplished.
• Some large recipes and soft doughs
may occasionally climb over the
collar of the hook. This usually
indicates that the dough is sticky and
more flour should be added. The Divide dough in half. On lightly floured
sooner all the flour is added, the less surface, roll each half into a rectangle,
likely the dough will climb the hook. approximately 9x14 inches. A rolling
For such recipes, try starting with all pin will smooth dough and remove gas
but the last cup of flour in the initial bubbles.
mixing process. Then add the
remaining flour as quickly as
possible.
• When done, yeast breads and rolls
should be deep golden brown in color.
Other tests for doneness of breads are:
Bread pulls away from the sides of
pan, and tapping on the top of the loaf
produces a hollow sound. Turn loaves
and rolls onto racks immediately after
baking to prevent sogginess. Starting at a short end, roll dough
tightly. Pinch dough to seal seam.
Pinch ends and turn under. Place, seam

side down, in loaf pan. Follow
directions in recipe for rising and
baking.
60
a№o
BASIC WH.ITE BREAD

⁄2
1
cup low-fat milk Place milk, sugar, salt, and margarine in small
3 tablespoons sugar saucepan. Heat over low heat until margarine melts
2 teaspoons salt and sugar dissolves. Cool to lukewarm.
or butter Dissolve yeast in warm water in warmed mixer bowl.
2 packages active dry Add lukewarm milk mixture and 41⁄2 cups flour.
yeast Attach bowl and dough hook to mixer. Turn to
1 ⁄2 cups warm water
1 Speed 2 and mix about 1 minute.
(105°F to 115°F)
5-6 cups all-purpose flour 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.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each
half into a loaf, as directed on page 60, and place in
greased 81⁄2x41⁄2x21⁄2-inch baking pan. Cover. Let rise
in warm place, free from draft, about 1 hour, or until
doubled in bulk.
Bake at 400°F for 30 minutes, or until golden
brown. Remove from pans immediately and cool on
wire racks.
Yield: 32 servings (16 slices per loaf).
Variations continued on next page.
61
a№o
BASIC WH.ITE BREAD CONTINUED

VARIATIONS
Cinnamon Bread
Prepare dough, divide, and roll out each half to a
rectangle, as directed on page 60. Mix together 1⁄2
cup sugar and 2 teaspoons cinnamon in small bowl.
Spread each rectangle with 1 tablespoon softened
margarine or butter. Sprinkle with half of sugar
mixture. Finish rolling and shaping loaves. Place in
well-greased 81⁄2x41⁄2x21⁄2-inch baking pans. Cover.
Let rise in warm place, free from draft, about 1
hour, or until doubled in bulk. If desired, brush tops
with beaten egg white. Bake at 375°F for 40 to 45
minutes, or until golden brown. Remove from pans
Sixty-Minute Rolls
Increase yeast to 3 packages and sugar to 1⁄4 cup.
Mix and knead dough as directed for Basic White
Bread on page 61. Place in greased bowl, turning to
grease top. Cover. Let rise in warm place, free from
draft, about 15 minutes. Turn dough onto lightly
floured surface. Shape as desired (see following
suggestions). Cover. Let rise in slightly warm oven
(90°F) about 15 minutes. Bake at 425°F for
12 minutes, or until golden brown. Remove from
pans immediately and cool on wire racks.
Curlicues: Divide dough in half and roll each half
to 12x9-inch rectangle. Cut 12 equal strips about
1 inch wide. Roll each strip tightly to form a coil,
tucking ends underneath. Place on greased baking
sheets about 2 inches apart.
Cloverleafs: Divide dough into 24 equal pieces.
Form each piece into a ball and place in greased
muffin pan. With scissors, cut each ball in half,
then quarters.
Yield: 24 servings (1 roll per serving).
62
a№o
WHOLE GRAIN.WHEAT BREAD

1
⁄3 cup plus 1 tablespoon Dissolve 1 tablespoon brown sugar in warm water in
brown sugar small bowl. Add yeast and let mixture stand.
2 cups warm water
(105°F to 115°F) Place 4 cups flour, powdered milk, 1⁄3 cup brown
2 packages active sugar, and salt in mixer bowl. Attach bowl and
dry yeast dough hook to mixer. Turn to Speed 2 and mix
5-6 cups whole wheat flour about 15 seconds. Continuing on Speed 2, gradually
3
⁄4 cup powdered milk add yeast mixture and oil to flour mixture and mix
2 teaspoons salt about 11⁄2 minutes longer. Stop and scrape bowl, if
1
⁄3 cup oil necessary.
Continuing on Speed 2, add remaining flour, 1⁄2 cup
Speed 2 about 2 minutes longer.
NOTE: Dough may not form a ball on hook.
However, as long as hook comes in contact with
dough, kneading will be accomplished. Do not add
more than the maximum amount of flour specified or
a dry loaf will result.
half into a loaf as directed on page 60. Place in
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.
63
a№o
FRENCH. BREAD
2 packages active dry Dissolve yeast in warm water in warmed mixer bowl.
yeast Add salt, margarine, and flour. Attach bowl and
2 ⁄2 cups warm water
1
dough hook to mixer. Turn to Speed 2 and mix
(105°F to 115°F) about 1 minute, or until well blended. Knead on
1 tablespoon salt Speed 2 about 2 minutes longer. Dough will be
1 tablespoon margarine sticky.
or butter, melted
7 cups all-purpose flour Place dough in greased bowl, turning to grease top.
2 tablespoons cornmeal Cover. Let rise in warm place, free from draft, about
1 egg white 1 hour, or until doubled in bulk.
1 tablespoon cold water
Punch dough down and divide in half. Roll each
half into 12x15-inch rectangle. Roll dough tightly,
from longest side, tapering ends if desired. Place
loaves on greased baking sheets that have been
dusted with cornmeal. Cover. Let rise in warm
place, free from draft, about 1 hour, or until doubled
in bulk.
With sharp knife, make 4 diagonal cuts on top of
each loaf. Bake at 450°F for 25 minutes. Remove
from oven. Beat egg white and water together with a
fork. Brush each loaf with egg mixture. Return to
oven and bake 5 minutes longer. Remove from
baking sheets immediately and cool on wire racks.
64
a№o
HONEY OATM
. EAL BREAD
11⁄2 cups water Place water, honey, and margarine in small
1
⁄2 cup honey saucepan. Heat over low heat until mixture is very
1
⁄3 cup margarine or butter warm (120°F to 130°F).
51⁄2-61⁄2 cups all-purpose flour
1 cup quick cooking oats Place 5 cups flour, oats, salt, and yeast in mixer
2 teaspoons salt bowl. Attach bowl and dough hook to mixer. Turn to
2 packages active dry
Speed 2 and mix about 15 seconds. Continuing on
yeast Speed 2, gradually add warm mixture to flour
2 eggs
mixture and mix about 1 minute. Add eggs and mix
about 1 minute longer.
1 egg white
1 tablespoon water Continuing on Speed 2, add remaining flour, 1⁄2 cup
Oatmeal at a time, and mix about 2 minutes, or until dough
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
65
a№o
LIGHT RY.E BREAD

1
⁄4 cup honey Place honey, molasses, salt, margarine, caraway
1
⁄4 cup light molasses seed, and boiling water in small bowl. Stir until
2 teaspoons salt honey dissolves. Cool to lukewarm.
or butter Dissolve yeast in warm water in warmed mixer bowl.
2 tablespoons caraway Add lukewarm honey mixture, rye flour, and 1 cup
seed all-purpose flour. Attach bowl and dough hook to
1 cup boiling water mixer. Turn to Speed 2 and mix about 1 minute, or
2 packages active dry until smooth.
yeast
3
⁄4 cup warm water Continuing on Speed 2, add remaining all-purpose
(105°F to 115°F) flour, 1⁄2 cup at a time, and mix about 2 minutes, or
2 cups rye flour until dough clings to hook and cleans sides of bowl.
31⁄2-4 cups all-purpose flour Knead on Speed 2 about 2 minutes longer.
half into a round loaf. Place on 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
66
a№o
DILL BATT.ER BREAD

yeast 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,
4 tablespoons honey, onion, margarine, dill seed, salt, and soda. Attach
divided bowl and flat beater to mixer. Turn to Stir Speed
2 cups large curd cottage and mix about 30 seconds. Add eggs. Turn to Stir
cheese Speed and mix about 15 seconds.
2 tablespoons grated
fresh onion Add whole wheat flour and 2 cups all-purpose flour.
4 tablespoons margarine Turn to Speed 2 and mix about 2 minutes, or until
or butter, softened combined. Add remaining flour, a little at a time,
3 tablespoons dill seed and mix until dough forms a stiff batter. Stop and
3 teaspoons salt scrape bowl, if necessary. Continuing on Speed 2,
1
⁄2 teaspoon baking soda mix about 2 minutes longer.
2 eggs
1 cup whole wheat flour Cover. Let rise in warm place, free from draft, about
3-31⁄2 cups all-purpose flour 1 hour, or until doubled in bulk.
Stir dough down. Place in two well-greased
81⁄2x41⁄2x21⁄2-inch baking pans or two well-greased
11⁄2- to 2-quart casseroles. Cover. Let rise in warm
place, free from draft, about 45 minutes, or until
doubled in bulk.
Bake at 350°F for 40 to 50 minutes. Remove from
67
a№o
VEGETABLE C.HEESE BREAD

2 packages active dry Dissolve yeast in warm water in small bowl. Set
yeast aside.
1 cup warm water
(105°F to 115°F) Combine whole wheat flour, 2 cups all-purpose
2 cups whole wheat flour flour, sugar, and salt in mixer bowl. Attach bowl and
3-31⁄2 cups all-purpose flour dough hook to mixer. Turn to Speed 2 and mix
2 tablespoons sugar about 30 seconds. Continuing on Speed 2, gradually
2 teaspoons salt add yeast mixture, margarine, and warm milk to
2 tablespoons margarine flour mixture and mix about 11⁄2 minutes. Stop and
1 cup warm low-fat milk scrape bowl. Add tomatoes, onion, parsley, and
(105°F to 115°F) cheese. Turn to Speed 2 and mix about 30 seconds.
1
⁄4 cup chopped sun-dried Continuing on Speed 2, add remaining flour, 1⁄2 cup
tomatoes at a time and mix about 2 minutes, or until dough
2 teaspoons instant clings to hook and cleans sides of bowl. Knead on
minced onion Speed 2 about 2 minutes longer.
2 teaspoons dried parsley
leaves Place dough in greased bowl, turning to grease top.
1
⁄2 cup shredded sharp Cover. Let rise in warm place, free from draft, about
Cheddar cheese 1 hour, or until doubled in bulk.
well-greased 81⁄2x41⁄2x21⁄2-inch baking pans. Cover.
Let rise in warm place, free from draft, 45 to 60
minutes, or until doubled in bulk.
Bake at 375°F for 40 minutes. Remove from pans
immediately and cool on wire rack. (Loaves may
need to be released by running a knife around edges
of pans.)
68
a№o
BLUEBERRY. OAT BREAD

2 cups all-purpose flour Combine dry ingredients in mixer bowl. Add milk,
1 cup rolled oats margarine, orange peel, and eggs. Attach bowl and
1 cup sugar flat beater to mixer. Turn to Stir Speed and mix
11⁄2 teaspoons baking about 30 seconds. With spoon, gently stir in
powder blueberries.
1
⁄2 teaspoon baking soda
1
⁄4 teaspoon salt Spoon batter into 9x5x3-inch baking pan that has
1
⁄4 teaspoon allspice been greased on the bottom only. Bake at 350°F for
3
⁄4 cup low-fat milk
1
⁄2 cup margarine or center comes out clean. Cool in pan 10 minutes.
butter, melted Remove from pan and cool completely on wire rack.
1 tablespoon grated Yield: 16 servings (16 slices per loaf).
orange peel
2 eggs Per serving: About 196 cal, 3 g pro, 31 g carb,
1 ⁄4
1
cups fresh or 7 g fat, 27 mg chol, 177 mg sod.
frozen blueberries
(not thawed)
BASIC SWE.ET DOUGH

3
⁄4 cup low-fat milk Place milk, sugar, salt, and margarine in small
1
⁄2 cup sugar saucepan. Heat over low heat until margarine melts
1 ⁄4
1
teaspoons salt and sugar dissolves. Cool to lukewarm.
1
⁄2 cup margarine or butter
yeast Add lukewarm milk mixture, eggs, and 5 cups flour.
1
⁄3 cup warm water Attach bowl and dough hook to mixer. Turn to
(105°F to 115°F) Speed 2 and mix about 2 minutes.
51⁄ 31 eggs, room temperature Continuing on Speed 2, add remaining flour, 1⁄2 cup
2-6 ⁄2 cups all-purpose flour
Use dough for rolls (see page 70, Cinnamon Swirl
Rounds) or coffee cakes. Follow baking instructions
per roll or coffee cake recipe.
69
a№o
CINNAMON SW
. IRL ROUNDS
1 cup firmly packed Place brown sugar, sugar, margarine, flour,
brown sugar cinnamon, and walnuts in mixer bowl. Attach bowl
1 cup sugar and flat beater to mixer. Turn to Speed 2 and mix
1
⁄2 cup margarine or about 1 minute.
butter, softened
1
⁄4 cup all-purpose flour Turn dough onto lightly floured surface. Roll dough
11⁄2 tablespoons cinnamon to 10x24-inch rectangle. Spread sugar-cinnamon
1
⁄2 cup chopped walnuts or mixture evenly on dough. Roll dough tightly from
pecans long side to form 24-inch roll, pinching seam
1 recipe Basic Sweet together. Cut into twenty-four 1-inch slices.
Dough (see page 69)
Place 12 rolls each in two greased 13x9x2-inch
baking pans. Cover. Let rise in warm place, free
from draft, 45 to 60 minutes, or until doubled in
bulk.
pans immediately. Spoon Caramel Glaze over warm
rolls.
Caramel Glaze Place evaporated milk and brown sugar in small

1
⁄3 cup evaporated milk saucepan. Cook over medium heat until mixture
2 tablespoons brown begins to boil, stirring constantly.
sugar
1 ⁄2 cups powdered sugar
1 Place milk mixture, powdered sugar, and vanilla in
1 teaspoon vanilla mixer bowl. Attach bowl and flat beater to mixer.
Turn to Speed 4 and beat about 2 minutes, or until
creamy.
Yield: 24 servings (1 roll per serving)
10 g fat,28 mg chol, 219 mg sod.
70
a№o
RAPID MIX COOL R.ISE WHITE BREAD

6-7 cups all-purpose flour Place 51⁄2 cups flour, sugar, salt, yeast, and
2 tablespoons sugar margarine in mixer bowl. Attach bowl and dough
3 ⁄2
1
teaspoons salt hook to mixer. Turn to Speed 2 and mix about
3 packages active dry 15 seconds. Gradually add warm water and mix
yeast about 11⁄2 minutes longer.
1
butter, softened Continuing on Speed 2, add remaining flour, 1⁄2 cup
2 cups very warm water at a time, and mix about 2 minutes, or until dough
(120°F to 130°F) clings to hook and cleans sides of bowl. Knead on
Cover dough with plastic wrap and a towel. Let rest
20 minutes.
Divide dough in half. Shape each half into a loaf as
directed on page 60. Place in greased 9x5x3-inch
baking pan. Brush each loaf with oil and cover
loosely with plastic wrap. Refrigerate 2 to 12 hours.
When ready to bake, uncover dough carefully. Let
stand at room temperature 10 minutes. Puncture any
gas bubbles which may have formed.
71
a№o
CRUSTY PIZ
. ZA DOUGH
1 package active dry Dissolve yeast in warm water in warmed mixer bowl.
yeast Add salt, olive oil, and 21⁄2 cups flour. Attach bowl
1 cup warm water and dough hook to mixer. Turn to Speed 2 and mix
(105°F to 115°F) about 1 minute.
1
⁄2 teaspoon salt
2 teaspoons olive oil Continuing on Speed 2, add remaining flour, 1⁄2 cup
21⁄2-31⁄2 cups all-purpose flour at a time, and mix about 2 minutes, or until dough
1 tablespoon cornmeal clings to hook and cleans sides of bowl. Knead on
1 hour, or until doubled in bulk. Punch dough
down.
Brush 14-inch pizza pan with oil. Sprinkle with
cornmeal. Press dough across bottom of pan,
forming a collar around edge to hold toppings.
Add toppings, as desired. Bake at 450°F for 15 to
20 minutes.
Yield: 4 servings.
72
a№o
BANANA N.UT BREAD

1
⁄3 cup shortening Place shortening and sugar in mixer bowl. Attach
1
⁄2 cup sugar bowl and flat beater to mixer. Turn to Speed 6 and
2 eggs beat about 1 minute. Stop and scrape bowl. Turn to
1 ⁄4
3
cups all-purpose flour Speed 6 and beat about 1 minute longer. Add eggs.
1 teaspoon baking Turn to Speed 4 and beat about 30 seconds. Stop
powder and scrape bowl. Turn to Speed 6 and beat about
1
⁄2 teaspoon baking soda 11⁄2 minutes.
1
⁄2 teaspoon salt
1 cup (2 medium)
Combine flour, baking powder, baking soda, and
mashed ripe banana salt in separate bowl. Add half of flour mixture and
1
⁄2 cup chopped walnuts or half of mashed banana to mixer bowl. Turn to Stir
pecans Speed and mix about 30 seconds. Add remaining
flour and banana. Turn to Stir Speed and mix about
30 seconds. Stop and scrape bowl. Add walnuts.
Turn to Stir Speed and mix about 15 seconds.
Pour mixture into greased and floured 9x5x3-inch
baking pan. Bake at 350°F for 40 to 45 minutes.
Cool 5 minutes in pan. Remove from pan and cool
completely on wire rack.
Yield: 16 servings.
73
a№o
BAKING POW.DER BISCUITS

2 cups all-purpose flour Place flour, baking powder, salt, and shortening in
4 teaspoons baking mixer bowl. Attach bowl and flat beater to mixer.
powder Turn to Stir Speed and mix about 1 minute. Stop
1
⁄2 teaspoon salt and scrape bowl.
1
⁄3 cup shortening
2
⁄3 cup low-fat milk Add milk. Turn to Stir Speed and mix until dough
Melted margarine or starts to cling to beater. Avoid overbeating. Turn
butter, if desired dough onto lightly floured surface and knead about
20 seconds, or until smooth. Pat or roll to 1⁄2-inch
thickness. Cut with floured 2-inch biscuit cutter.
Place on greased baking sheets and brush with
melted margarine, if desired. Bake at 450°F for
12 to 15 minutes. Serve immediately.
Yield: 12 servings (1 biscuit per serving).
74
a№o
BRAN M.UFFINS
1 cup boiling water Pour boiling water over bran in small bowl.
1 cup wheat bran Set aside.
1 cup firmly packed
brown sugar Place brown sugar, sugar, and shortening in mixer
1
⁄2 cup sugar bowl. Attach bowl and flat beater to mixer. Turn to
1
⁄2 cup shortening Speed 4 and beat about 1 minute. Add eggs. Turn to
2 eggs Speed 4 and beat about 30 seconds. Add buttermilk
2 cups buttermilk and vanilla. Turn to Stir Speed and mix about
1 teaspoon vanilla 30 seconds. Stop and scrape bowl.
1
Add flour, baking soda, baking powder, and salt.
21⁄2 teaspoons baking soda Turn to Stir Speed and mix about 30 seconds. Stop
1 teaspoon baking and scrape bowl. Turn to Stir Speed and mix about
powder 30 seconds longer. Gradually turn to Speed 4 and
1
⁄2 teaspoon salt beat about 1 minute. Add moistened bran and bran
2 cups bran cereal flakes cereal flakes. Turn to Stir Speed and mix about
30 seconds, or until ingredients are combined.
Spoon batter into greased or paper-lined muffin
pans. Bake at 400°F for 20 minutes, or until
toothpick inserted in center comes out clean.
Remove from pans immediately. Serve warm.
Yield: 24 servings (1 muffin per serving).
5 g fat,19 mg chol, 242 mg sod.
Tip: Batter can be refrigerated in tightly covered
container up to 1 week.
75
a№o
SOUR CREAM.COFFEE CAKE

1
⁄2 cup firmly packed Combine brown sugar, cinnamon, and walnuts in
brown sugar small bowl. Set aside.
1 ⁄2 teaspoons cinnamon
1
1 cup chopped walnuts or Combine flour, sugar, baking powder, baking soda,
pecans and salt in mixer bowl. Add margarine, sour cream,
3 cups all-purpose flour and vanilla. Attach bowl and flat beater to mixer.
11⁄2 cups sugar Turn to Stir Speed and mix about 30 seconds, or
3 teaspoons baking until ingredients are combined. Stop and scrape
powder bowl. Turn to Speed 4 and beat about 11⁄2 minutes.
1 teaspoon baking soda Stop and scrape bowl.
1
⁄2 teaspoon salt
1 cup margarine or Turn to Stir Speed and add eggs, one at a time,
butter, softened mixing about 15 seconds after each addition. Turn
1 cup reduced-fat sour to Speed 2 and mix about 30 seconds.
cream
1 teaspoon vanilla Spread half of batter in greased and floured
3 eggs 13x9x2-inch baking pan or 10-inch tube pan.
Sprinkle with half of cinnamon–sugar mixture.
Spread remaining batter in pan and top with
remaining cinnamon-sugar mixture. Bake at 350°F
for 50 to 60 minutes. Serve warm.
Yield: 16 servings.
76
a№o
CARAMEL AP.PLE KUCHEN

1 recipe Basic Sweet Divide dough in half. Press each half into greased
Dough (see page 69) 13x9x2-inch baking pan. Gently press edges 1⁄2 inch
2 cups firmly packed up sides.
brown sugar
6 tablespoons all-purpose Cover. Let rise in warm place, free from draft, 45 to
flour 60 minutes, or until doubled in bulk.
2 teaspoons cinnamon
6 tablespoons margarine Meanwhile, place brown sugar, flour, cinnamon, and
or butter, softened margarine in mixer bowl. Attach bowl and flat
6-8 apples (8 cups), peeled beater to mixer. Turn to Speed 2 and mix about
and thinly sliced 1 minute.
Arrange apple slices over dough in each of two
pans. Sprinkle evenly with brown sugar mixture.
Bake at 350°F for 35 to 45 minutes, or until golden
brown and apples are tender. Serve warm.
Yield: 24 servings (12 pieces per kuchen).
PANC.AKES
11⁄2 cups all-purpose flour Combine flour, baking powder, sugar, and salt in
2 teaspoons baking mixer bowl. Add all remaining ingredients. Attach
powder bowl and flat beater to mixer. Turn to Speed 4 and
1 teaspoon sugar mix about 30 seconds, or until ingredients are
1
⁄2 teaspoon salt combined. Stop and scrape bowl. Turn to Speed 4
1
⁄2 cup fat-free egg and mix about 15 seconds, or until smooth.
substitute or 2 eggs
11⁄4 cups low-fat milk Spray griddle or heavy skillet with no-stick cooking
3 tablespoons shortening, spray. Heat griddle to medium-high heat. Pour
melted about 1⁄3 cup batter for each pancake onto griddle.
Cook 1 to 2 minutes, or until bubbles form on
surface and edges become dry. Turn and cook 1 to
2 minutes longer, or until golden brown on
underside.
Yield: 4 servings (2 pancakes per serving).
77
a№o
CRISPY W
. AFFLES
2 cups all-purpose flour Combine flour, baking powder, sugar, and salt in
3 teaspoons baking mixer bowl. Add egg yolks, milk, and margarine.
powder Attach bowl and flat beater to mixer. Turn to Speed
2 tablespoons sugar 4 and mix about 30 seconds, or until ingredients are
1
⁄2 teaspoon salt combined. Stop and scrape bowl. Turn to Speed 4
2 eggs, separated and mix about 15 seconds, or until smooth. Pour
11⁄4 cups low-fat milk mixture into another bowl. Clean mixer bowl.
1
butter, melted Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 8 and whip until
whites are stiff but not dry. Gently fold egg whites
into flour mixture.
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).
78
aQo
Attachments – For More Information call 1-800-541-6390

Multi-Function Attachment Pack
Model FPPA
KitchenAid has packaged its three most
popular attachments in one carton. It
includes a Rotor Slicer/Shredder
(RVSA), Food Grinder (FGA), and
Fruit/Vegetable Strainer Parts (FVSP).
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Fruit/Vegetable Strainer
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Makes preparing jams, purées, sauces
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and baby foods quick and easy. ®
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79
aQo

Food Tray
Model FT
Holds large quantities of
food for quicker and easier juicing,
puréeing and grinding.
®
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Sausage Stuffer
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pi er
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Sausage and breakfast links.
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Includes 4 cones: thin and thick slicer,
fine and coarse shredder.
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80
aQo

Disc Slicer/Shredder
Model DVSA
3 discs create medium and thin
slicing/shredding of fruits and veggies.
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Grain Mill
Model GMA
Grinds low-moisture grains from very
fine to extra coarse textures.
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Model CO
Opens cans quickly, leaves edges
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Citrus Juicer
Model JE
Juices citrus fruits quickly and
thoroughly, strains out pulp.
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Pasta Maker
Model SNFGA
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5 plates make thin and thick spaghetti,
flat noodles, macaroni, and lasagna.
Water Jacket
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Model KPS2CL
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Bowl Covers
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Mixer Covers
Model K45CR
(For 41⁄2 quart mixers)
Model K5CR
&PS
(For 5 quart mixers)
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83
KITCHENAID is a registered Trademark of KitchenAid, U.S.A.
9704323 Rev A Printed in USA (dZw 299)

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Instructions and Recipes

Total Replacement Warranty

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KitchenAid Stand Mixer Warranty - USA

One Year Full Warranty A. Repairs when mixer

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5 Quart* Stand Mixer Features

Stainless Steel Flat Beater† 5 Quart Stainless

*5 Quart models include K5SS, KSM5, KSM50P, KSMC50

Assembling Your 5 Quart Mixer

41⁄2 Quart* Stand Mixer Features

Motor Head Attachment Knob

Stainless Steel Bowl Clamping Plate

Assembling Your 41⁄2 Quart Mixer

broken bones or cuts. Off Stir 2 4 6 8 10

TO ATTACH FLAT BEATER,

Using Your KitchenAid® Attachments

Care And Cleaning

Beater To Bowl Clearance

Speed Control Guide – 10 Speed Mixers

NOTE: Will not maintain fast speeds

Egg Whites Whipped Cream

Attachments and Accessories

Speed Control Guide – Commercial Mixers

LAYERED M.EXICAN DIP

NUTTY CH.EESE BALL

SPINACH AND C.HEESE CROSTINI

STUFFED NE.W POTATOES

SWEET PO.TATO PUFF

HERBED WHI.PPED SQUASH

BLACK BEA.N FRITTATA

QUICK YEL.LOW CAKE

EASY WH.ITE CAKE

CARAMEL WALNU.T BANANA TORTE

ANGEL FO. OD CAKE

OLD-FASHIONE.D POUND CAKE

DOUBLE CHOCOL.ATE POUND CAKE

Chocolate Glaze Melt chocolate and margarine in small saucepan

Lemon Glaze Combine powdered sugar and margarine in small

CHOCOLATE ALMO.ND BROWNIE CAKE

CARAMEL CRE.ME FROSTING

FLUFFY KITCHE.NAID FROSTING

CREAMY NO.-COOK MINTS

CHOCOLATE .CHIP COOKIES

MACADAMIA CHOCO.LATE CHUNK COOKIES

PEANUT BUT.TER COOKIES

LEMON CREAM. CHEESE BARS

BUTTER-NUT SH.ORTBREAD BARS

KITCHENAID. PIE PASTRY

COUNTRY PE.AR COBBLER

VANILLA C.REAM PIE

Meringue Place cream of tartar, salt, and egg whites in mixer