Bowl-lift
StAND Mixer
iNStructioNS AND recipeS
KitchenAid.com
1-800-541-6390
Download from Www.Somanuals.com. All Manuals Search And Download.
table of contents
INTRODUCTION
Proof of Purchase & Product Registration.............................................. Inside Front Cover
Stand Mixer Safety..........................................................................................................3
Important Safeguards.....................................................................................................3
Electrical Requirements ...................................................................................................4
FEATURES AND OPERATION
Bowl-Lift Stand Mixer Features........................................................................................5
Assembling Your Bowl-Lift Stand Mixer...........................................................................7
Pre-Use Cleaning .....................................................................................................7
Attaching and Removing Mixing Bowl.....................................................................7
Raising and Lowering Mixing Bowl ..........................................................................7
Attaching and Removing the Flat Beater, Wire Whip (not included on all models),
or Dough Hook (not included on all models)...........................................................7
Household Stand Mixer Speed Control ....................................................................7
Overload Reset Button (Model KSMC50 Only)..........................................................7
Using the Pouring Shield (Not Included with all Models).................................................8
Attaching the Pouring Shield...................................................................................8
Using the Pouring Shield .........................................................................................8
Removing the Pouring Shield...................................................................................8
Cleaning the Pouring Shield.....................................................................................8
Using Your KitchenAid® Accessories................................................................................9
Mixing Time....................................................................................................................9
Stand Mixer Use .............................................................................................................9
Speed Control Guide - ꢀ0 Speed Mixers........................................................................ꢀ0
Speed Control Guide - Commercial Mixers (Model KSMC50 Only).................................ꢀꢀ
Mixing Tips...................................................................................................................ꢀ2
Egg Whites...................................................................................................................ꢀ3
Whipped Cream............................................................................................................ꢀ3
CARE AND CLEANING
Care and Cleaning ........................................................................................................ꢀ4
Beater to Bowl Clearance..............................................................................................ꢀ4
Troubleshooting Problems.............................................................................................ꢀ5
OPTIONAL STAND MIXER ACCESSORIES
General Information......................................................................................................ꢀ6
Mounting and Removing Accessories............................................................................ꢀ6
Available Accessories.....................................................................................................ꢀ7
Continued on next page.
Download from Www.Somanuals.com. All Manuals Search And Download.
ꢀ
table of contents
RECIPES
Appetizers, Entrees, and Vegetables..............................................................................20
Cakes and Frostings ......................................................................................................28
Cookies, Bars, and Candies ...........................................................................................37
Pies and Desserts ..........................................................................................................43
Yeast Breads and Quick Breads......................................................................................47
General Instructions for Mixing and Kneading Yeast Dough
with the “Rapid Mix” Method ...............................................................................47
Bread Making Tips.................................................................................................48
WARRANTY SERVICE AND INFORMATION
KitchenAid® Stand Mixer Warranty................................................................................65
Hassle-Free Replacement Warranty – 50 United States and District of Columbia ...........66
How to Arrange for Warranty Service in Puerto Rico.....................................................66
How to Arrange for Service after the Warranty Expires – All Locations ..........................66
How to Order Accessories and Replacement Parts.........................................................67
Download from Www.Somanuals.com. All Manuals Search And Download.
2
Stand Mixer Safety
Your safety and the safety of others are very important.
We have provided many important safety messages in this manual and on your
appliance. Always read and obey all safety messages.
This is the safety alert symbol.
This symbol alerts you to potential hazards that can kill or hurt you
and others.
All safety messages will follow the safety alert symbol and either
the word “DANGER” or “WARNING.” These words mean:
You can be killed or seriously
injured if you don’t immediately
follow instructions.
You can be killed or seriously injured
if you don’t follow instructions.
All safety messages will tell you what the potential hazard is, tell you how to
reduce the chance of injury, and tell you what can happen if the instructions are
not followed.
iMportANt SAfeGuArDS
When using electrical appliances, basic safety precautions should always be followed
including the following:
ꢀ. Read all instructions.
2. To protect against risk of electrical shock, do not put Stand Mixer in water or
other liquid.
3. Close supervision is necessary when any appliance is used by or near children.
4. Unplug Stand Mixer from outlet when not in use, before putting on or taking off
parts and before cleaning.
5. Avoid contacting moving parts. Keep hands, hair, clothing, as well as spatulas and
other utensils away from beater during operation to reduce the risk of injury to
persons and/or damage to the Stand Mixer.
6. Do not operate Stand Mixer with a damaged cord or plug or after the Stand
Mixer malfunctions, or is dropped or damaged in any manner. Return appliance
to the nearest Authorized Service Center for examination, repair or electrical or
mechanical adjustment. Call the KitchenAid Customer Satisfaction Center at
ꢀ-800-54ꢀ-6390 for more information.
7. The use of accessories not recommended or sold by KitchenAid may cause fire,
electrical shock or injury.
8. Do not use the Stand Mixer outdoors.
9. Do not let the cord hang over edge of table or counter.
ꢀ0. Remove flat beater, wire whip or dough hook from Stand Mixer before washing.
ꢀꢀ. This product is designed for household use only (except model KSMC50 which is
designed for commercial use).
SAve theSe iNStructioNS
Download from Www.Somanuals.com. All Manuals Search And Download.
3
electrical requirements
Volts: ꢀ20 A.C.
Hertz: 60
WARNING
The wattage rating for your Stand Mixer
is printed on the trim band or on the
serial plate. Do not use an extension
cord. If the power cord is too short, have
a qualified electrician or serviceman install
an outlet near the appliance.
Electrical Shock Hazard
Model KSMc50 only:
Plug into a grounded 3 prong
outlet.
Watts
350
Volts
Amps
ꢀ20 A.C.
3.0
2/5
Do not remove ground prong.
Do not use an adapter.
Horsepower
Hertz
60
Do not use an extension cord.
Failure to follow these
instructions can result in
death, fire, or electrical shock.
Download from Www.Somanuals.com. All Manuals Search And Download.
4
Bowl-lift Stand Mixer features
overload reset Button
Model KSMc50 only
(not shown)
Motor head
Accessory hub
with hub cover
Accessory
Knob
K
Solid State Speed
itc
h
e
St
n
A
.
Joseph, Mich
id
igan USA
Speed control
lever
(see page 6)
Contr
10
Of
f
Stir
2
4
ol
6
8
C
A
U
TI
O
N
:
U
n
p
l
u
g
b
e
fo
r
e
i
n
s
e
r
t
i
n
g
o
f
r
e
m
o
v
i
n
g
p
a
r
t
s
Bowl lift handle
(not shown)
Bowl height
Adjustment Screw
(not shown, see page ꢀ4)
Beater
Shaft
Spring latch and Bowl pin
(not shown)
locating pins
1
flat Beater*
(see page 9)
4 ⁄2 or 5 Quart
Stainless Steel
Bowl
wire whip*
(see page 9)
Dough hook*
(see page 9)
Bowl
Support
* Bowl-lift Stand Mixers include a coated or burnished flat Beater and Dough hook (not included on
model K4SS), and a wire whip (not included on model K4SS).
All accessories may be purchased separately.
Continued on next page.
Download from Www.Somanuals.com. All Manuals Search And Download.
commercial model KSMc50 not shown.
5
Bowl-lift Stand Mixer features
Accessory hub with hub cover
Bowl Support
Hub cover removes to reveal the
multipurpose accessory hub. The hub
powers a variety of accessories that
simplify food preparation and add
culinary versatility (see pages ꢀ6-ꢀ9).
Durable metal arms support the bowl for
stable mixing.
locating pins
Pins fit through the bowl brackets to
position the bowl on the bowl support.
Accessory Knob
67-point planetary Mixing Action
Knob secures Stand Mixer accessory to
the hub.
The beater spirals to 67 different
touch-points within the bowl for quick,
complete mixing.
Bowl-lift handle
Sturdy bowl-lift lever raises and lowers the
mixing bowl.
flat Beater
Use the flat beater to mix cakes, quick
breads, cookie dough and to mash
potatoes. Special design works with
unique mixing action to thoroughly mix
ingredients.
Beater Shaft
Flat beater, dough hook, and wire whip
accessories mount to the beater shaft.
Stainless Steel Bowl
Dough hook*
Stainless steel bowl is dishwasher safe.
Speed control lever
Quickly and thoroughly kneads any type of
raised dough.
ꢀ0 mixing speeds provide versatility for
any recipe. Speeds range from a very slow
stir to a very fast mix (commercial models
have 5 speeds).
wire whip*
The design of the wire whip rapidly
increases airflow into egg mixtures for
stiff soufflés and rigid peaks of meringue.
With the planetary mixing action, the wire
whip covers ꢀ34 points within the bowl
to create silky decorator icings and lighter,
fluffier whipped cream.
Bowl-height Adjustment Screw
Screw adjusts the beater-to-bowl
clearance. Factory preset.
* Sold separately for model K4SS.
Download from Www.Somanuals.com. All Manuals Search And Download.
6
Assembling Your Bowl-lift Stand Mixer
pre-use cleaning
Attaching flat Beater, wire whip*, or
Dough hook*
Before using your Stand Mixer for the first
time, wash the mixing bowl and accessories
(see “Care and Cleaning” on page ꢀ4).
ꢀ. Turn speed control to OFF and unplug.
2. Slip flat beater on beater shaft and
press upward as far as possible.
3. Turn beater to
Attaching Mixing Bowl
right, hooking
ꢀ. Be sure speed control is OFF and mixer
is unplugged.
beater over the
piN
pin on shaft.
2. Place bowl lift handle in down position.
3. Fit bowl supports over locating pins.
4. Press down on back of bowl until
bowl pin snaps into spring latch.
5. Raise bowl before mixing.
6. Plug mixer in proper electrical outlet
(see page 4).
4. Plug mixer in
proper electrical outlet (See page 4).
removing flat Beater, wire whip*, or
Dough hook*
ꢀ. Turn speed control to OFF and unplug.
2. Press beater upward as far as possible
and turn left.
3. Pull beater from beater shaft.
4. Plug mixer in proper electrical outlet
(See page 4).
removing Mixing Bowl
ꢀ. Be sure speed control is OFF and mixer
is unplugged.
2. Place bowl lift handle in down
position.
3. Remove flat beater, Wire Whip*, or
Dough Hook*.
Solid State Speed Contr
ol
Off
Stir
2
4
6
8
10
4. Grasp bowl handle and lift straight up
and off locating pins.
household Stand Mixer
Speed control
raising Mixing Bowl
Plug mixer in proper electrical outlet
(See page 4). Speed control lever should
always to be set on lowest speed for
starting, then gradually moved to
desired higher speed to avoid splashing
ingredients out of bowl. See page ꢀ0 for
Speed Control Guide.
rAiSe
overload reset Button
ꢀ. Rotate handle to straight-up position.
2. Bowl must always be in raised, locked
position when mixing.
C
Model KSMc50 only
t
se
Re
d
a
lo
r
e
v
O
If the mixer is overloaded,
the Overload Reset Button
will pop out and the mixer
will shut off. Turn the Speed
lowering Mixing Bowl
ꢀ. Rotate handle back and down.
Control Lever to OFF. Wait a few minutes,
then push in the Reset Button. Turn the
Speed Control Lever to the desired speed
and continue mixing.
WARNING
Injury Hazard
Unplug mixer before touching
beaters.
Failure to do so can result in
broken bones, cuts or bruises.
* Sold separately for model K4SS.
Download from Www.Somanuals.com. All Manuals Search And Download.
7
using the pouring Shield*
Attaching the pouring Shield*
ꢀ. Make sure the speed control
lever is set to OFF.
2. Unplug the Stand Mixer or disconnect
power.
3. Attach desired accessory and raise the
mixing bowl.
pouring
chute
ate Speed Contr
tir 10
2
4
6
8
ol
C
A
UT
I
O
N:
U
n
p
l
u
g
b
e
f
o
r
e
i
n
s
e
r
t
i
n
g
o
f
r
e
m
o
v
i
n
g
p
a
r
t
s
4. Slide pouring shield collar
around beater shaft, centering collar
over rim of bowl.
using the pouring Shield
Pour ingredients into the mixing bowl
through the chute portion of shield.
Important: Make sure the guides on the
bottom of the chute rest on the rim of
the bowl to keep ingredients from falling
outside the bowl as they are added.
removing the pouring Shield
ꢀ. Make sure the speed control
lever is set to OFF.
2. Unplug the Stand Mixer or
disconnect power.
3. Remove pouring chute from collar.
4. Slide pouring shield collar off bowl.
5. Lower the bowl support by turning the
bowl-lift lever clockwise.
6. Remove accessory and the
mixing bowl.
cleaning the pouring Shield
Wash in warm sudsy water. If you wish
you may place on the top rack of your
dishwasher.
* If Pouring Shield is included. Pouring shield
may be purchased separately.
Download from Www.Somanuals.com. All Manuals Search And Download.
8
using Your KitchenAid® Accessories
flat Beater for normal to heavy mixtures:
cakes
creamed frostings
candies
cookies
pie pastry
biscuits
quick breads
meat loaf
mashed potatoes
wire whip* for mixtures that need air incorporated:
eggs
sponge cakes
angel food cakes
mayonnaise
egg whites
heavy cream
boiled frostings
some candies
Dough hook* for mixing and kneading yeast doughs:
breads
rolls
coffee cakes
buns
Mixing time
Your KitchenAid® Mixer will mix faster and
more thoroughly than most other electric
mixers. Therefore, the mixing time in most
recipes must be adjusted to avoid over
beating. With cakes, for example,
beating time may be half as long as with
other mixers.
Stand Mixer use
once or twice during mixing is usually
sufficient. Turn unit off before scraping.
The mixer may warm up during use.
Under heavy loads with extended mixing
time, you may not be able to comfortably
touch the top of the unit. This is normal.
Note: Do not scrape bowl while mixer is
operating.
The bowl and beater are designed
to provide thorough mixing without
frequent scraping. Scraping the bowl
* Sold separately for model K4SS.
Download from Www.Somanuals.com. All Manuals Search And Download.
9
Speed control Guide – 10 Speed Mixers
Speed
use for
Description
Stir
Stir
For slow stirring, combining, mashing,
starting all mixing procedures. Use to add
flour and dry ingredients to batter, add
liquids to dry ingredients, and
combine heavy mixtures.
2
4
6
Slow MixiNG
For slow mixing, mashing, faster
stirring. Use to mix heavy batters and
candies, start mashing potatoes or other
vegetables, cut shortening into flour,
mix thin or splashy batters, and mix
and knead yeast dough. Use with Can
Opener Accessory.
MixiNG,
BeAtiNG
For mixing semi-heavy batters, such as
cookies. Use to combine sugar and
shortening and to add sugar to egg
whites for meringues. Medium speed
for cake mixes. Use with: Food Grinder,
Rotor Slicer/Shredder, and
Fruit/Vegetable Strainer.
BeAtiNG,
creAMiNG
For medium fast beating (creaming) or
whipping. Use to finish mixing cake,
doughnut, and other batters. High speed
for cake mixes. Use with Citrus Juicer
Accessory.
8
fASt BeAtiNG,
whippiNG
For whipping cream, egg whites, and
boiled frostings.
10
fASt whippiNG
For whipping small amounts of cream
or egg whites. Use with Pasta Maker
and Grain Mill Accessories.
Note: Will not maintain fast speeds
under heavy loads, such as when using
Pasta Maker or Grain Mill Accessories.
Note: The Speed Control Lever can be set between the speeds listed in the above chart
to obtain speeds 3, 5, 7 and 9 if a finer adjustment is required.
Do not exceed Speed 2 when preparing yeast doughs as this may cause damage to
the mixer.
Download from Www.Somanuals.com. All Manuals Search And Download.
ꢀ0
Speed control Guide – commercial Mixers**
Solid State Speed Contr
ol
Off
Stir
1
2
3
4
5
Speed
use for
Description
Stir
Stir
For slow stirring, combining, mashing,
starting all mixing procedures.
1
2
3
4
5
Slow MixiNG
For slow beating, mashing and kneading
yeast doughs.
MixiNG,
BeAtiNG
For mixing cookie and cake batters.
BeAtiNG,
creAMiNG
For beating, creaming and medium fast
whipping.
fASt BeAtiNG,
whippiNG
For whipping heavy cream, egg whites,
and boiled frostings.
fASt whippiNG
For whipping small amounts of heavy
cream or egg whites.
Note: Do not exceed Speed ꢀ when preparing yeast doughs as this may cause damage
to the mixer.
**Commercial model KSMC50
Download from Www.Somanuals.com. All Manuals Search And Download.
ꢀꢀ
Mixing tips
converting Your recipe
for the Mixer
Adding ingredients
Always add ingredients as close to side of
bowl as possible, not directly into moving
beater. The Pouring Shield can be used to
simplify adding ingredients.
Note: If ingredients in very bottom of
bowl are not thoroughly mixed, then the
beater is not far enough into the bowl.
See “Beater to Bowl Clearance,“ page ꢀ4.
The mixing instructions for recipes in
this book can guide you in converting
your own favorite recipes for preparation
with your KitchenAid® mixer. Look for
recipes similar to yours and then adapt
your recipes to use the procedures in the
similar KitchenAid recipes.
For example, the “quick mix” method
(sometimes referred to as the “dump“
method) is ideal for simple cakes, such
as the Quick Yellow Cake and Easy White
Cake included in this book. This method
calls for combining dry ingredients with
most or all liquid ingredients in one step.
More elaborate cakes, such as Caramel
Walnut Banana Torte, should be prepared
using the traditional cake mixing
cake Mixes
When preparing packaged cake mixes,
use Speed 2 for low speed, Speed 4 for
medium speed, and Speed 6 for high
speed. For best results, mix for the time
stated on the package directions.
Adding Nuts, raisins or
candied fruits
method. With this method, sugar and
the shortening, butter or margarine are
thoroughly mixed (creamed) before other
ingredients are added.
Follow individual recipes for guidelines on
including these ingredients. In general,
solid materials should be folded in the
last few seconds of mixing on Stir Speed.
The batter should be thick enough to
prevent the fruit or nuts from sinking to
the bottom of the pan during baking.
Sticky fruits should be dusted with flour
for better distribution in the batter.
For all cakes, mixing times may
change because your KitchenAid® mixer
works more quickly than other mixers.
In general, mixing a cake with the
KitchenAid® mixer will take about half the
time called for in most cake recipes.
To help determine the ideal mixing
time, observe the batter or dough
and mix only until it has the desired
appearance described in your recipe, such
as “smooth and creamy.“
liquid Mixtures
Mixtures containing large amounts of
liquid ingredients should be mixed at
lower speeds to avoid splashing. Increase
speed only after mixture has thickened.
To select the best mixing speeds, use
the Speed Control Guides on pages ꢀ0
and ꢀꢀ.
Download from Www.Somanuals.com. All Manuals Search And Download.
ꢀ2
egg whites
whipped cream
Place room temperature egg whites in
clean, dry bowl. Attach bowl and Wire
Whip*. To avoid splashing, gradually turn
to designated speed and whip to desired
stage. See chart below.
Pour cold whipping cream into chilled
bowl. Attach bowl and Wire Whip*.
To avoid splashing, gradually turn to
designated speed and whip to desired
stage. See chart below.
AMouNt
SpeeD
AMouNt
SpeeD
ꢀ
ꢀ
egg white............. GRADUALLY to ꢀ0
⁄
4
cup ......................... GRADUALLY to ꢀ0
cup ......................... GRADUALLY to ꢀ0
ꢀ
2-4 egg whites ............. GRADUALLY to 8
⁄
2
6
or more
ꢀ cup ........................... GRADUALLY to 8
ꢀ pint ........................... GRADUALLY to 8
egg whites ............. GRADUALLY to 8
whipping Stages
whipping Stages
With your KitchenAid® mixer, egg whites
whip quickly. So, watch carefully to avoid
over whipping. This list tells you what
to expect:
Watch cream closely during whipping.
Because your KitchenAid® mixer whips
so quickly, there are just a few seconds
between whipping stages. Look for these
characteristics:
frothy
Large, uneven air bubbles.
Begins to thicken
Cream is thick and custard-like.
Begins to hold Shape
Air bubbles are fine and compact;
product is white.
holds its Shape
Cream forms soft peaks when Wire Whip
is removed. Can be folded into other
ingredients when making desserts and
sauces.
Soft peak
Tips of peaks fall over when Wire Whip is
removed.
Stiff
Almost Stiff
Sharp peaks form when Wire Whip is
removed, but whites are actually soft.
Cream stands in stiff, sharp peaks when
Wire Whip is removed. Use for topping
on cakes or desserts, or filling for
cream puffs.
Stiff but not Dry
Sharp, stiff peaks form when Wire Whip
is removed. Whites are uniform in color
and glisten.
Stiff and Dry
Sharp, stiff peaks form when Wire Whip
is removed. Whites are speckled and dull
in appearance.
* Sold separately for model K4SS.
Download from Www.Somanuals.com. All Manuals Search And Download.
ꢀ3
care and cleaning
in hot sudsy water and rinse completely
before drying. Wire Whip, burnished
Dough Hook and burnished flat beater
should be hand washed and dried
immediately. Do not wash Wire Whip,
burnished Dough Hook and burnished
flat beater in a dishwasher. Do not store
beaters on shaft.
Note: Always be sure to unplug mixer
before cleaning. Wipe mixer with a soft,
damp cloth. Do not use household/
commercial cleaners. Do not immerse in
water. Wipe off beater shaft frequently,
removing any residue that may accumulate.
WARNING
Injury Hazard
Unplug mixer before touching
beaters.
Failure to do so can result in
broken bones, cuts or bruises.
Bowl, white flat beater and white Dough
Hook may be washed in an automatic
dishwasher. Or, clean them thoroughly
Beater to Bowl clearance
Your mixer is adjusted at the factory so that the flat beater just clears the bottom of
the bowl. If for any reason, the flat beater hits the bottom of the bowl or is too far
away from the bowl, clearance can be corrected as follows:
Bowl-lift models
• Unplug mixer.
• Place bowl-lift handle in down position.
• Turn screw (A) SLIGHTLY
counterclockwise (left) to raise flat
beater and clockwise (right) to lower
flat beater.
• Make adjustments with flat beater, so it
just clears surface of bowl.
A
Note: When properly adjusted, the flat
beater will not strike on bottom or side of
bowl. If beater or Wire Whip is adjusted
too close so that it strikes bottom of
bowl, coating may wear off beater or
wires may wear through on Wire Whip.
Download from Www.Somanuals.com. All Manuals Search And Download.
ꢀ4
troubleshooting problems
– Is the fuse in the circuit to the Stand
please read the following before
calling the service center.
Mixer in working order? If you have a
circuit breaker box, be sure the circuit is
closed.
ꢀ. The Stand Mixer may become warm
during use. Under heavy loads with
extended mixing time periods, you
may not be able to comfortably touch
the top of the Stand Mixer. This is
normal.
2. The Stand Mixer may emit a pungent
odor, especially when new. This is
common with electric motors.
3. If the flat beater hits the bowl, stop
the Stand Mixer. See “Beater to Bowl
Clearance” on page ꢀ4.
– Turn the Stand Mixer off for ꢀ0-ꢀ5
seconds, then turn it back on. If the
mixer still does not start, allow it to
cool for 30 minutes before turning it
back on.
if the problem is not due to one of
the above items, see the KitchenAid®
Stand Mixer warranty on page 65.
Do not return the Stand Mixer to the
retailer – they do not provide service.
if your Stand Mixer should
malfunction or fail to operate, please
check the following:
uSA/puerto rico: ꢀ-800-54ꢀ-6390
– Is the Stand Mixer plugged in?
WARNING
Electrical Shock Hazard
Plug into a grounded 3 prong
outlet.
Do not remove ground prong.
Do not use an adapter.
Do not use an extension cord.
Failure to follow these
instructions can result in
death, fire, or electrical shock.
Download from Www.Somanuals.com. All Manuals Search And Download.
ꢀ5
optional Stand Mixer Accessories
(Accessories not NSf Approved for KSMc50)
General information
KitchenAid® Accessories are designed to assure long life. The Accessory power shaft
and hub socket are of a square design, to eliminate any possibility of slipping during
the transmission of power to the Accessory. The hub and shaft housing are tapered to
assure a snug fit, even after prolonged use and wear. KitchenAid® Accessories require no
extra power unit to operate them; the power unit is built in.
Accessory
Knob
Accessory power
‡
Shaft
Accessory hub
Accessory
hub Socket
®
Notch
pin
Accessory Shaft
‡
housing
‡
Not part of mixer.
removing Accessory
Mounting Accessory
ꢀ. Turn mixer off and unplug.
2. Loosen Accessory Knob by turning it
counterclockwise. Rotate Accessory
slightly back and forth while pulling
out.
3. Replace Accessory Hub Cover.
Tighten Accessory Knob by turning it
clockwise.
ꢀ. Turn mixer off and unplug.
2. Loosen Accessory Knob by turning it
counterclockwise.
3. Remove Accessory Hub Cover.
4. Insert Accessory shaft housing into
Accessory hub, making certain that
Accessory power shaft fits into
square Accessory hub socket. It may
be necessary to rotate Accessory
back and forth. When Accessory is
in proper position, the pin on the
Accessory will fit into the notch on the
hub rim.
5. Tighten Accessory knob by turning
clockwise until Accessory is completely
secured to mixer.
6. Plug mixer in proper electrical outlet
(see page 4).
Download from Www.Somanuals.com. All Manuals Search And Download.
ꢀ6
Accessories - Sold Separately
for More information call 1-800-541-6390
Multi-function Accessory pack
®
®
Model fppA
KitchenAid has packaged its three most popular
h
. c
Joep
.
J
s
e
h
c
h
g
n
U
l
i
,
ch
g
n
U
f
4
Accessories in one carton. It includes a Rotor Slicer/
Shredder (RVSA), Food Grinder (FGA), and Fruit/
Vegetable Strainer Parts (FVSP).
food Grinder
Model fGA
®
Grinds meat, firm fruits and vegetables, and dry bread.
KitchenAi
S
t
.
J
o
s
e
p
h
,
M
i
c
h
Solid State Speed Contr
d
i
g
a
n
U
S
A
Of
f
Stir
2
4
6
8
10
ol
fruit/vegetable Strainer
Model fvSfGA
®
Makes preparing jams, purées, sauces and baby foods
quick and easy.
chenAid
h, Mic
Solid State Speed Contr
h
i
g
a
n
U
S
A
Of
f
Stir
2
4
6
8
ol
10
food tray
Model ft
Holds large quantities of food for quicker and easier
juicing, puréeing and grinding. For use with FGA.
S
t
.
J
o
s
K
ep
itchenA
Solid State Speed Cont
h
,
M
i
c
h
i
g
i
a
d
n
USA
Of
f
Stir
2
4
6
r
o
8
10
l
Sausage Stuffer
Model SSA
a
Solid State Speed Cont
d
3
⁄
8" and 5⁄8" stuffing tubes make Bratwurst, Kielbasa,
n
US
A
Of
f
Stir
2
4
6
8
10
r
o
l
Italian or Polish Sausage and breakfast links. For use
with FGA.
Continued on next page.
Download from Www.Somanuals.com. All Manuals Search And Download.
ꢀ7
Accessories - Sold Separately
for More information call 1-800-541-6390
rotor Slicer/Shredder
Model rvSA
Includes 4 cones: thin and thick slicer, fine and
coarse shredder.
K
St. Josepit
h
c
,
h
M
e
ic
n
h
A
i
g
a
n
U
S
A
Solid State Sp
id
Of
f
Stir
eed Cont
2
4
6
8
10
r
o
l
Grain Mill
Model GMA
Grinds low-moisture grains from very fine to extra
coarse textures.
Aid
gan USA
Solid State Speed
C
O
f
f
S
t
i
r
2
4
6
ontrol
8
10
can opener
Model co
K
St. Josepit
h
c
,
h
M
e
ic
n
h
A
i
g
a
n
U
S
A
Solid State Spe
Of
id
f
Stir
2
4
6
8
10
ed Cont
r
o
l
Opens cans quickly, leaves edges smooth and snag-free.
pasta roller Set
Model KprA
Makes lasagna noodles, fettuccine and spaghetti. Three
piece set includes Pasta Roller, Fettuccine Cutter and
Spaghetti Cutter.
K
St
itchenA
.
Josep
So
h
,
M
i
id
chiga
lid St
n
US
A
ate Speed
Of
f
Stir
2
4
6
8
10
Contr
ol
citrus Juicer
Model Je
tate
S
Juices citrus fruits quickly and thoroughly,
strains out pulp.
Stir
2
4
pe
6
e
8
d
C
10ont
r
o
l
Download from Www.Somanuals.com. All Manuals Search And Download.
ꢀ8
Accessories - Sold Separately
for More information call 1-800-541-6390
pasta Maker
Model SNfGA
®
5 plates make thin and thick spaghetti, flat noodles,
macaroni, and lasagna. Comes with Food Grinder.
60
Hz
rts
pa
ng
ovi
rem
of
t
i
n
g
i
n
s
e
r
b
f
o
r
e
e
U
n
p
lu
g
C
A
U
TIO
N
:
water Jacket
Model K5AwJ
Fill with ice, cold or hot water to keep cold mixtures
cold, hot ones hot.
pouring Shield
Model KN1pS
KitchenAid
St. Joseph, Michigan USA
Solid State Speed Contr
Of
f
Stir
2
4
6
8
10
ol
C
AU
TI
O
N:
U
np
l
ug
be
for
e
i
n
s
e
r
t
i
n
g
o
f
r
e
m
o
v
in
g
p
a
rt
s
Minimizes splash-out when adding ingredients.
Bowl covers
2 pack, non-sealing bowl covers are dishwasher-safe
(top rack).
Mixer covers
Model K45cr
(For 4ꢀ⁄2 quart mixers)
Model K5cr
(For 5 quart mixers)
To protect mixers when not in use. Made of cotton and
polyester, they are machine washable.
Download from Www.Somanuals.com. All Manuals Search And Download.
ꢀ9
crabmeat Dip
1 package (8 oz.) light
cream cheese
1 cup reduced-fat
Place cream cheese, cottage cheese, and mayonnaise in
mixer bowl. Attach bowl and flat beater to mixer. Turn to
Speed 6 and beat about ꢀ minute, or until well blended.
Stop and scrape bowl. Add all remaining ingredients.
Turn to Speed 6 and beat about ꢀ minute, or until all
ingredients are combined.
cottage cheese
1
⁄
4
cup reduced-calorie
mayonnaise
1
1 can (6 ⁄
2
oz.)
Refrigerate until well chilled. Serve with assorted crackers
or raw vegetables.
crabmeat, flaked
1 tablespoon lemon
juice
Yield: 24 servings (2 tablespoons per serving).
Per serving: About 42 cal, 4 g pro, ꢀ g carb, 3 g fat,
ꢀ2 mg chol, ꢀ80 mg sod.
3 tablespoons chopped
green onions
teaspoon garlic salt
1
⁄
2
3 drops hot pepper
sauce
creamy pineapple fruit Dip
4 ounces light cream
Place cream cheese in mixer bowl. Attach bowl and
flat beater to mixer. Turn to Speed 2 and mix about 30
seconds. Stop and scrape bowl. Add marshmallow cream,
pineapple, and orange peel. Turn to Speed 4 and beat
about 30 seconds. Stop and scrape bowl. Turn to Speed 4
and beat about 30 seconds. Refrigerate at least 2 hours.
Serve with sliced fresh fruit, if desired.
cheese
1
⁄
2
cup marshmallow
cream
1 can (8 oz.) crushed
pineapple, well
drained
2 teaspoons grated
orange peel
Yield: ꢀ2 servings (2 tablespoons per serving).
Per serving: About 6ꢀ cal, ꢀ g pro, ꢀꢀ g carb,
2 g fat, 3 mg chol, 58 mg sod.
Download from Www.Somanuals.com. All Manuals Search And Download.
20
layered Mexican Dip
1 package (8 oz.) light
Place cream cheese in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
30 seconds. Stop and scrape bowl. Add Monterey Jack
cheese. Turn to Speed 2 and mix about 30 seconds.
cream cheese
1
⁄
2
cup shredded hot
pepper Monterey
Jack cheese
Spread cheese mixture on ꢀ0-inch serving plate to within
ꢀ or 2 inches of edge. Spread bean dip over cheese.
Spread salsa over bean dip. Top with onions and olives.
Refrigerate until ready to serve. Serve with tortilla chips,
if desired.
1
1
1
1
⁄
4
cup bean or black
bean dip
cup thick and chunky
salsa
cup chopped green
onions
cup sliced pitted ripe
olives
⁄2
⁄2
Yield: ꢀ2 servings (ꢀ⁄4 cup per serving).
Per serving: About 70 cal, 4 g pro, 3 g carb,
5 g fat, ꢀ2 mg chol, 265 mg sod.
⁄4
Nutty cheese Ball
1 cup shredded sharp
Cheddar cheese
1 cup shredded Swiss
cheese
1 package (8 oz.) light
cream cheese
2 tablespoons chopped
fresh chives
Place all ingredients, except pecans, in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Speed 4 and beat
about ꢀ minute, or until well blended.
On waxed paper, shape mixture into a ball. Roll ball
in chopped pecans. Wrap in waxed paper. Refrigerate
until serving time. Serve with assorted crackers or raw
vegetables.
Yield: 24 servings (2 tablespoons per serving).
2 teaspoons
Per serving: About 65 cal, 4 g pro, ꢀ g carb, 5 g fat, ꢀ3
mg chol, ꢀ09 mg sod.
Worcestershire sauce
teaspoon paprika
teaspoon garlic
powder
cup finely chopped
pecans
1
⁄
2
4
1
⁄
1
⁄
4
Download from Www.Somanuals.com. All Manuals Search And Download.
2ꢀ
Spinach and cheese crostini
1 baguette loaf, cut
Place baguette slices on baking sheet. Bake at
375°F for 4 to 6 minutes, or until toasted. Set aside.
1
into ⁄2-inch slices
2 teaspoons butter or
Melt butter in ꢀ0-inch skillet over medium heat. Add
onion and garlic. Cook and stir 2 to 3 minutes, or until
softened. Add spinach. Cook and stir 30 to 60 seconds,
or until warm. Cool slightly.
margarine
1
⁄
2
cup finely chopped
onion
1 clove garlic, minced
Place cream cheese in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 2, mix about 30 seconds.
Add spinach mixture. Continuing on Speed 2, mix about
30 seconds. Add red peppers. Continuing on Speed 2,
mix about 30 seconds. Spread spinach mixture on toasted
baguette slices. Top each slice with about ꢀ teaspoon
Cheddar cheese. Bake at 375°F for 5 to 8 minutes, or
until thoroughly heated and cheese is melted.
Serve warm.
1 package (9 oz.)
frozen chopped
spinach, thawed and
squeezed dry
1 package (8 oz.) light
cream cheese
cup roasted red
peppers
cup shredded
Cheddar cheese
1
⁄
4
1
⁄
2
Yield: ꢀ2 servings (2 crostini per serving).
Per serving: About ꢀ4ꢀ cal, 6 g pro, ꢀ6 g carb,
6 g fat, ꢀ2 mg chol, 324 mg sod.
Meatballs with Salsa
1
⁄
4
cup fat-free egg
Place egg substitute, bread crumbs, chili powder, garlic
powder, pepper, and ground turkey in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Stir Speed and mix
about 30 seconds.
substitute or 1 egg
1
⁄
3
cup fresh bread
crumbs
teaspoon chili
powder
teaspoon garlic
powder
1
⁄
2
Form turkey mixture into ꢀ-inch balls. Spray ꢀ2-inch skillet
with no-stick cooking spray. Cook meatballs over
medium-high heat until well browned; drain.
1
⁄
4
Mix salsa, chili sauce, and water in small bowl. Add to
meatballs and stir. Reduce heat to low. Cook, covered,
about ꢀ0 minutes, or until meatballs are thoroughly
1
⁄
8
teaspoon cayenne
pepper
1 pound ground turkey
cooked, stirring frequently. Serve warm.
1
⁄
2
cup thick and chunky
salsa
Yield: ꢀ2 servings (3 meatballs per serving).
1
Per serving: About 84 cal, 8 g pro, 5 g carb, 3 g fat,
30 mg chol, 280 mg sod.
⁄
2
cup chili sauce
cup water
1
⁄
2
Download from Www.Somanuals.com. All Manuals Search And Download.
22
Mushroom-onion tartlets
pastry crusts
To make pastry crusts, place cream cheese and
4 oz. light cream
cheese
2 tablespoons butter in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 4 and beat about
3
ꢀ minute. Stop and scrape bowl. Add ⁄
4
cup flour. Turn to
3 tablespoons butter
or margarine, divided Speed 2 and mix about ꢀ minute, or until well blended.
cup plus 1 teaspoon
all-purpose flour
3
Form mixture into a ball. Wrap in waxed paper and chill
ꢀ hour. Clean mixer bowl and beater.
⁄
4
8 oz. fresh mushrooms,
To make filling, melt remaining ꢀ tablespoon butter in
ꢀ0-inch skillet over medium heat. Add mushrooms and
onions. Cook and stir until tender. Remove from heat.
Cool slightly.
coarsely chopped
1
⁄
2
cup chopped green
onions
Divide chilled dough into 24 pieces. Press each piece into
miniature muffin cup (greased, if desired).
filling
1 egg
For filling, place egg, remaining ꢀ teaspoon flour, and
thyme in mixer bowl. Attach bowl and flat beater to
mixer. Turn to Speed 6 and beat about 30 seconds. Stir in
cheese and cooled mushroom mixture. Spoon into
pastry-lined muffin cups. Bake at 375°F for ꢀ5 to
20 minutes, or until egg mixture is puffed and golden
brown. Serve warm.
1
⁄
4
teaspoon dried
thyme leaves
1
⁄2
cup shredded Swiss
cheese
Yield: ꢀ2 servings (2 tartlets per serving).
Per serving: About 98 cal, 4 g pro, 8 g carb,
6 g fat, 33 mg chol, 83 mg sod.
Download from Www.Somanuals.com. All Manuals Search And Download.
23
Stuffed New potatoes
8 small new red
Cut potatoes in half. Scoop out insides of potatoes,
leaving ꢀ⁄8-inch shells. Place insides of potatoes in mixer
bowl. Attach bowl and flat beater to mixer. Turn to Speed
2 and mix about ꢀ minute. Add sour cream, margarine,
garlic salt, and thyme. Turn to Speed 2 and mix about
30 seconds. Stop and scrape bowl. Turn to Speed 2 and
mix about 30 seconds. Turn to Stir Speed and add onions,
mixing just until blended.
potatoes, boiled in
skins
1
⁄
4
cup reduced-fat sour
cream
1 tablespoon
margarine or butter,
melted
teaspoon garlic salt
teaspoon dried
thyme leaves
cup finely chopped
green onions
1
⁄
4
4
Spoon or pipe potato mixture into potato shells. Place
filled shells in shallow baking dish. Bake at 375°F for
20 to 25 minutes, or until thoroughly heated. Sprinkle
with cheese and paprika, if desired. Bake 5 minutes
longer, or until cheese is melted. Serve warm.
1
⁄
1
⁄
4
1
⁄
4
cup finely shredded
Cheddar cheese
Yield: 8 servings (2 potato halves per serving).
Per serving: About 58 cal, 2 g pro, 6 g carb, 3 g fat, 5 mg
chol, ꢀ08 mg sod.
Paprika, if desired
Sweet potato puff
2 medium sweet
potatoes, cooked
Place potatoes in mixer bowl. Attach bowl and flat beater
to mixer. Turn to Speed 2 and mix about 30 seconds.
Add milk, sugar, eggs, 2 tablespoons butter, nutmeg, and
cinnamon. Turn to Speed 4 and beat about ꢀ minute.
Spread mixture in greased 9-inch pie plate. Bake at 400°F
for 20 minutes, or until set. Clean bowl and beater.
and peeled
1
⁄
3
2
cup low-fat milk
cup sugar
1
⁄
2 eggs
Place all topping ingredients in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Stir Speed and mix about
ꢀ5 seconds. Spread on hot puff. Bake ꢀ0 minutes longer.
Yield: 6 servings (ꢀ⁄2 cup per serving).
2 tablespoons butter
or margarine
1
⁄
2
teaspoon nutmeg
1
⁄2
teaspoon cinnamon
Per serving: About 268 cal, 6 g pro, 35 g carb,
ꢀ2 g fat, 2 mg chol, ꢀ76 mg sod.
crunchy praline topping
2 tablespoons butter
or margarine, melted
cup corn flakes
cup chopped
walnuts or pecans
3
⁄
4
4
1
⁄
1
⁄4
cup firmly packed
brown sugar
Download from Www.Somanuals.com. All Manuals Search And Download.
24
Mashed potatoes
5 large potatoes (about Warm mixer bowl and flat beater with hot water; dry.
1
2 ⁄
2
lbs.), peeled,
Place hot potatoes in bowl. Attach bowl and flat beater
to mixer. Gradually turn to Speed 2 and mix about
ꢀ minute, or until smooth.
quartered, and
boiled
1
⁄
2
cup low-fat milk,
heated
Add all remaining ingredients. Turn to Speed 4 and beat
about 30 seconds, or until milk is absorbed. Gradually
turn to Speed 6 and beat about ꢀ minute, or until fluffy.
Stop and scrape bowl. Exchange flat beater for Wire
Whip*. Turn to Speed ꢀ0 and whip 2 to 3 minutes.
3
2 tablespoons butter
or margarine
1 teaspoon salt
1
⁄
8
teaspoon black
pepper
Yield: 9 servings ( ⁄ cup per serving).
4
Per serving: About ꢀꢀꢀ cal, 2 g pro, ꢀ9 g carb,
3 g fat, 8 mg chol, 296 mg sod.
vAriAtioNS
Garlic Mashed potatoes
Substitute ꢀ teaspoon garlic salt for salt.
Per serving: About ꢀ76 cal, 3 g pro, 32 g carb,
4 g fat, 2 mg chol, 403 mg sod.
parmesan Mashed potatoes
3
1
Increase milk to ⁄
4
cup. Add ⁄ cup grated Parmesan
3
cheese with milk.
Per serving: About 205 cal, 6 g pro, 32 g carb,
6 g fat, 7 mg chol, 524 mg sod.
Sour cream-chive Mashed potatoes
1
1
Substitute ⁄
4
cup reduced-fat sour cream for ⁄ cup milk.
4
Add 2 tablespoons chopped fresh chives.
Per serving: About ꢀ78 cal, 4 g pro, 32 g carb,
4 g fat, 2 mg chol, 4ꢀ7 mg sod.
* Wire Whip sold separately for model K4SS.
Download from Www.Somanuals.com. All Manuals Search And Download.
25
herbed whipped Squash
1 large butternut
Scoop cooked squash out of shell and place in mixer
bowl. Attach bowl and Wire Whip* to mixer. Turn to
Speed 4 and beat about 30 seconds. Add all remaining
ingredients. Turn to Speed 2 and mix about 30 seconds.
Turn to Speed 4 and beat about 2 minutes.
squash, baked (about
3 cups cooked)
1
⁄
4
cup butter or
margarine, melted
1
Yield: 6 servings (ꢀ⁄2 cup per serving).
⁄
2
teaspoon dried
tarragon leaves
teaspoon salt
Per serving: About ꢀ07 cal, ꢀ g pro, ꢀꢀ g carb,
7 g fat, 0 mg chol, ꢀ37 mg sod.
1
⁄
8
1
⁄8
teaspoon black
pepper
Black Bean frittata
2 cups fat-free egg
Place egg substitute and milk in mixer bowl. Attach bowl
and Wire Whip* to mixer. Turn to Speed 2 and mix about
30 seconds. Set aside.
substitute or 8 eggs
1
⁄
4
cup low-fat milk
1 tablespoon oil
Heat oil in large skillet over medium heat until oil sizzles.
Add bell pepper and onions. Cook about ꢀ minute, or
until slightly tender. Stir in beans. Cook about ꢀ minute,
or until thoroughly heated.
1
⁄2
medium red bell
pepper, chopped
4 green onions, sliced
1 can (16 oz.) black
beans, rinsed and
drained
1 cup shredded
Monterey Jack
cheese
Reduce heat to medium-low. Pour egg mixture over
vegetables. Cook about 6 minutes, or until almost set.
As bottom of egg mixture sets, carefully lift edges with
spatula and let uncooked egg run to the bottom of the
pan. Cook, covered, about 2 minutes, or until top is set
but still shiny. Sprinkle with cheese. Cook, covered, about
ꢀ minute, or until cheese melts.
Yield: 6 servings.
Per serving: About 208 cal, ꢀ8 g pro, ꢀ5 g carb,
8 g fat, ꢀ8 mg chol, 463 mg sod.
tip: For browned top on frittata, place under broiler
about ꢀ minute, or until cheese is browned and bubbly.
* Wire Whip sold separately for model K4SS.
Download from Www.Somanuals.com. All Manuals Search And Download.
26
Garden Quiche
Baked Pastry Shell
(see page 43)
Follow procedure for Baked Pastry Shell. Cool
ꢀ0 minutes.
1 tablespoon oil
1 small onion, chopped
1 medium green bell
pepper, chopped
8 oz. sliced fresh
mushrooms
Meanwhile, heat oil in large non-stick skillet over
medium-high heat. Add onion and bell pepper. Cook
about ꢀ minute, stirring frequently. Add mushrooms.
Cook and stir about 2 minutes, or until vegetables are
tender. Set aside.
Place eggs, milk, parsley, salt, and hot pepper sauce
in mixer bowl. Attach bowl and Wire Whip* to mixer.
Turn to Speed 2 and mix ꢀ to 2 minutes.
6 eggs
1
⁄
3
cup low-fat milk
1 tablespoon chopped
fresh parsley
1 teaspoon salt
5 drops hot pepper
sauce
Sprinkle half of cheese in pastry shell. Top with
vegetables. Pour egg mixture over vegetables. Top with
remaining cheese. Bake at 350°F for 30 to 35 minutes, or
until knife inserted in center comes out clean. Let stand
about 5 minutes before serving.
1 cup (4 oz.) reduced-
fat shredded Swiss
cheese
Yield: 8 servings.
Per serving (filling and crust): About 264 cal,
ꢀ2 g pro, ꢀ7 g carb, ꢀ6 g fat, ꢀ72 mg chol,
56ꢀ mg sod.
cheese-Stuffed Shells
1
⁄
2
cup fat-free egg
substitute or 2 eggs
Place egg substitute, ricotta cheese, mozzarella cheese,
Parmesan cheese, parsley, and seasoning in mixer bowl.
Attach bowl and flat beater to mixer. Turn to Speed 2 and
mix about 30 seconds, or until combined.
1 container (15 oz.)
no-fat ricotta cheese
2 cups shredded part-
skim mozzarella
Fill each shell with 2 to 3 tablespoons cheese mixture.
Place filled shells in ꢀ3x9x2-inch baking pan. Pour
Marinara Sauce over shells. Cover pan with foil. Bake at
350°F for 30 to 35 minutes, or until bubbly.
cheese
1
⁄
4
cup grated Parmesan
cheese
Yield: 4 to 6 servings.
2 teaspoons dried
parsley leaves
2 teaspoons no-salt
herb and garlic
seasoning
Per serving: About 527 cal, 46 g pro, 56 g carb,
ꢀ5 g fat, 57 mg chol, 865 mg sod.
24 jumbo pasta shells,
cooked and drained
2 cups prepared
Marinara Sauce
* Wire Whip sold separately for model K4SS.
Download from Www.Somanuals.com. All Manuals Search And Download.
27
Quick Yellow cake
1
2 ⁄
4
cups all-purpose
flour
cups sugar
Combine dry ingredients in mixer bowl. Add shortening,
milk, and vanilla. Attach bowl and flat beater to mixer.
Turn to Speed 2 and mix about ꢀ minute. Stop and
scrape bowl. Add eggs. Continuing on Speed 2, mix
about 30 seconds. Stop and scrape bowl. Turn to Speed
6 and beat about ꢀ minute.
1
1 ⁄
3
3 teaspoons baking
powder
teaspoon salt
cup shortening
1
⁄
2
1
Pour batter into two greased and floured 8- or 9-inch
round baking pans. Bake at 350°F for 30 to 35 minutes,
or until toothpick inserted in center comes out clean.
Cool ꢀ0 minutes. Remove from pans. Cool completely on
wire rack. Frost if desired.
⁄
2
1 cup low-fat milk
1 teaspoon vanilla
2 eggs
Yield: ꢀ2 to ꢀ6 servings.
Per serving: About 272 cal, 4 g pro, 42 g carb,
ꢀ0 g fat, 37 mg chol, ꢀ75 mg sod.
easy white cake
2 cups all-purpose
Combine dry ingredients in mixer bowl. Add shortening,
milk, and vanilla. Attach bowl and flat beater to mixer.
Turn to Speed 2 and mix about ꢀ minute. Stop and scrape
bowl. Add egg whites. Turn to Speed 6 and beat about
ꢀ minute, or until smooth and fluffy.
flour
1
1 ⁄
2
cups sugar
3 teaspoons baking
powder
teaspoon salt
cup shortening
1
⁄
2
2
Pour batter into two greased and floured 8- or 9-inch
round baking pans. Bake at 350°F for 30 to 35 minutes,
or until toothpick inserted in center comes out clean. Cool
ꢀ0 minutes. Remove from pans. Cool completely on wire
rack. Frost if desired.
1
⁄
1 cup low-fat milk
1 teaspoon vanilla
4 egg whites
Yield: ꢀ2 to ꢀ6 servings.
Per serving: About 267 cal, 4 g pro, 42 g carb,
9 g fat, 2 mg chol, ꢀ83 mg sod.
Download from Www.Somanuals.com. All Manuals Search And Download.
28
caramel walnut Banana torte
topping
1 cup firmly packed
brown sugar
To make topping, place brown sugar, butter, and cream
in small saucepan. Heat over low heat just until butter
melts, stirring constantly. Pour over bottoms of three
8- or 9-inch round baking pans. Sprinkle with walnuts.
1
⁄
2
cup butter or
margarine
cup whipping cream
To make cake, place sugar and butter in mixer bowl.
Attach bowl and flat beater to mixer. Turn to Speed 2
and mix about 30 seconds. Stop and scrape bowl. Add
banana and vanilla. Continuing on Speed 2, mix about
30 seconds. Continuing on Speed 2, add eggs, one at
a time, mixing about ꢀ5 seconds after each addition.
Stop and scrape bowl.
1
⁄
4
1 cup chopped
walnuts
cake
1
1 ⁄
2
cups sugar
cup butter or
margarine, softened
Combine flour, baking powder, baking soda, and salt in
small bowl. Add half of flour mixture to sugar mixture in
mixer bowl. Turn to Speed 2 and mix about 30 seconds.
Add buttermilk and remaining flour mixture. Gradually
turn to Speed 6 and beat about 30 seconds. Spread
batter evenly over nut mixture in pans. Bake at 350°F for
25 to 30 minutes, or until toothpick inserted in center
comes out clean. Cool in pans about 3 minutes. Remove
from pans and cool completely on wire racks.
1
⁄
2
1 cup (2 medium)
mashed ripe banana
1 teaspoon vanilla
3 eggs
1
2 ⁄
2
cups all-purpose
flour
teaspoons baking
powder
1
1 ⁄
4
Meanwhile, to make filling, combine sugar, flour, and
salt in medium saucepan. Gradually stir in milk. Heat to
boiling over medium heat, stirring constantly. Stir about
1 teaspoon baking
ꢀ
⁄
4
cup hot mixture into beaten egg in separate bowl.
soda
teaspoon salt
cup buttermilk
1
Pour egg mixture into saucepan. Cook until mixture is
bubbly, stirring constantly. Remove from heat. Stir in
vanilla and butter. Cool slightly. Refrigerate ꢀ hour while
cake is cooling.
⁄
4
2
3
⁄
To assemble torte, place one cake layer, nut side up, on
large plate. Spread with half of filling. Arrange half of
banana slices over filling. Top with second layer, nut side
up. Spread with remaining filling and banana slices. Top
with remaining cake layer, nut side up. Top torte with
whipped cream. Store in refrigerator.
filling
1
⁄
2
cup sugar
3 tablespoons all-
purpose flour
teaspoon salt
1
⁄
4
1 cup low-fat milk
1 egg, beaten
Yield: ꢀ6 to 20 servings.
1 teaspoon vanilla
1 tablespoons butter
or margarine
Per serving: About 45ꢀ cal, 7 g pro, 65 g carb,
ꢀ9 g fat, 58 mg chol, 384 mg sod.
2 medium bananas,
thinly sliced
cup whipping cream,
whipped
1
⁄
2
Download from Www.Somanuals.com. All Manuals Search And Download.
29
Angel food cake
Mix flour and ꢀ⁄2 cup sugar in small bowl. Set aside.
1
1 ⁄
4
cups all-purpose
flour
cups sugar, divided
cups egg whites
(about 12 to 15 egg
whites)
teaspoons cream of
tartar
Place egg whites in mixer bowl. Attach bowl and
Wire Whip* to mixer. Gradually turn to Speed 6 and
whip 30 to 60 seconds, or until egg whites are frothy.
1
1 ⁄
2
1
1 ⁄
2
Add cream of tartar, salt, and vanilla. Turn to Speed 8 and
whip 2 to 2ꢀ⁄2 minutes, or until whites are almost stiff but
not dry. Turn to Speed 2. Gradually add remaining ꢀ cup
sugar and mix about ꢀ minute. Stop and scrape bowl.
1
1 ⁄
2
1
⁄
4
teaspoon salt
Remove bowl from mixer. Spoon flour-sugar mixture,
one-fourth at a time, over egg whites. Fold in gently with
spatula, just until blended.
1
1 ⁄
2
teaspoons vanilla or
1
⁄
2
teaspoon almond
extract
Pour batter into ungreased ꢀ0-inch tube pan. With knife,
gently cut through batter to remove large air bubbles.
Bake at 375°F for 35 minutes, or until crust is golden
brown and cracks are very dry. Immediately invert cake
onto funnel or soft drink bottle. Cool completely. Remove
from pan.
Yield: ꢀ6 servings.
Per serving: About ꢀ24 cal, 4 g pro, 27 g carb,
0 g fat, 0 mg chol, 79 mg sod.
* Wire Whip sold separately for model K4SS.
Download from Www.Somanuals.com. All Manuals Search And Download.
30
old-fashioned pound cake
3 cups all-purpose
Combine dry ingredients in mixer bowl. Add butter, milk,
vanilla, and almond extract. Attach bowl and flat beater
to mixer. Turn to Stir Speed and mix about ꢀ minute. Stop
and scrape bowl. Turn to Speed 6 and beat about
2 minutes. Stop and scrape bowl.
flour
2 cups sugar
3 teaspoons baking
powder
teaspoon salt
1
⁄
2
Turn to Speed 2 and add eggs, one at a time, mixing
about ꢀ5 seconds after each addition. Turn to Speed 4
and beat about 30 seconds.
2 cups butter, softened
1
⁄
2
cup low-fat milk
1 teaspoon vanilla
1 teaspoon almond
extract
Pour batter into greased and floured ꢀ0-inch tube pan.
Bake at 350°F for ꢀ hour ꢀ5 minutes, or until toothpick
inserted in center comes out clean. Cool completely on
wire rack. Remove cake from pan.
6 eggs
Yield: ꢀ6 servings.
Per serving: About 4ꢀ9 cal, 5 g pro, 44 g carb,
25 g fat, ꢀ43 mg chol, 378 mg sod.
Double chocolate pound cake
Combine dry ingredients in mixer bowl. Add butter, milk,
and vanilla. Attach bowl and flat beater to mixer. Turn
to Stir Speed and mix about ꢀ minute. Stop and scrape
bowl. Turn to Speed 6 and beat about 2 minutes. Stop
and scrape bowl.
3 cups all-purpose
flour
2 cups sugar
1
⁄
2
cup unsweetened
Dutch-processed
cocoa powder
Turn to Speed 2 and add eggs, one at a time, mixing
about ꢀ5 seconds after each addition. Turn to Speed 4
and beat about 30 seconds.
3 teaspoons baking
powder
teaspoon salt
1
⁄
2
Pour batter into greased and floured ꢀ0-inch tube pan.
Bake at 325°F for ꢀ hour 20 minutes, or until toothpick
inserted in center comes out clean. Cool completely
on wire rack. Remove cake from pan and drizzle with
Chocolate Glaze.
1 cup butter, softened
1
1 ⁄
4
cups low-fat milk
1 teaspoon vanilla
5 eggs
Melt chocolate and margarine in small saucepan over
low heat. Remove from heat. Stir in powdered sugar and
vanilla. Stir in water, ꢀ teaspoon at a time, until glaze is
of desired consistency.
chocolate Glaze
2 squares (1 oz.
each) unsweetened
chocolate
Yield: ꢀ6 servings.
Per serving: About 390 cal, 6 g pro, 55 g carb,
ꢀ8 g fat, 99 mg chol, 289 mg sod.
3 tablespoons
margarine or butter
1 cup powdered sugar
3
⁄
4
teaspoon vanilla
2 tablespoons hot
water
Download from Www.Somanuals.com. All Manuals Search And Download.
3ꢀ
chocolate cake
2 cups all-purpose
Combine dry ingredients in mixer bowl. Add shortening,
milk, and vanilla. Attach bowl and flat beater to mixer.
Turn to Speed 2 and mix about ꢀ minute. Stop and
scrape bowl. Add eggs and chocolate. Continuing on
Speed 2, mix about 30 seconds. Stop and scrape bowl.
Turn to Speed 6 and beat about ꢀ minute.
flour
1
1 ⁄
3
cups sugar
1 teaspoon baking
powder
teaspoon baking
soda
teaspoon salt
cup shortening
1
⁄
2
Pour batter into two greased and floured 8- or 9-inch
round baking pans. Bake at 350°F for 30 to 35 minutes,
or until toothpick inserted in center comes out clean.
Cool ꢀ0 minutes. Remove from pans. Cool completely on
wire rack. Frost if desired.
1
⁄
2
1
⁄
2
1 cup low-fat milk
1 teaspoon vanilla
2 eggs
Yield: ꢀ2 to ꢀ6 servings.
2 squares (1 oz.
each) unsweetened
chocolate, melted
Per serving: About 285 cal, 4 g pro, 4ꢀ g carb,
ꢀ2 g fat, 37 mg chol, ꢀ85 mg sod.
Sunshine chiffon cake
2 cups all-purpose
Combine flour, sugar, baking powder, and salt in mixer
bowl. Add water, oil, egg yolks, vanilla, and lemon rind.
Attach bowl and Wire Whip* to mixer. Turn to Speed
flour
1
1 ⁄
2
cups sugar
4 and beat about ꢀ minute. Stop and scrape bowl.
Continuing on Speed 4, beat about ꢀ5 seconds.
Pour mixture into another bowl. Clean mixer bowl
and Wire Whip*.
1 tablespoon baking
powder
1
⁄
4
2
teaspoon salt
cup cold water
cup oil
3
⁄
1
Place egg whites and cream of tartar in mixer bowl.
Attach bowl and Wire Whip* to mixer. Turn to Speed 8
and whip 2 to 2ꢀ⁄2 minutes, or until whites are stiff but
not dry.
⁄
2
7 egg yolks, beaten
1 teaspoon vanilla
2 teaspoons grated
lemon rind
Remove bowl from mixer. Gradually add flour mixture to
egg whites. Fold in gently with spatula, just until blended.
7 egg whites
1
Pour batter into ungreased ꢀ0-inch tube pan. Bake at
325°F for 60 to 75 minutes, or until top springs back
when lightly touched. Immediately invert cake onto
funnel or soft drink bottle. Cool completely. Remove from
pan. Drizzle with lemon Glaze.
⁄
2
teaspoon cream of
tartar
Combine powdered sugar and butter in small bowl. Stir
in lemon juice, ꢀ tablespoon at a time, until glaze is of
desired consistency.
lemon Glaze
1 cup powdered sugar
1 tablespoon butter or
margarine, softened
2-3 tablespoons lemon
juice
Yield: ꢀ6 servings.
Per serving: About 256 cal, 4 g pro, 38 g carb,
ꢀ0 g fat, 93 mg chol, ꢀ52 mg sod.
* Wire Whip sold separately for model K4SS.
Download from Www.Somanuals.com. All Manuals Search And Download.
32
chocolate Almond Brownie cake
cake
To make cake, melt chocolate and butter in medium
saucepan over low heat, stirring constantly. Remove from
heat; cool slightly.
7 squares (1 oz.
each) semi-sweet
chocolate
Place egg whites in mixer bowl. Attach bowl and Wire
Whip* to mixer. Turn to Speed 8 and whip ꢀ to
2 minutes, or until stiff peaks form. Place egg whites in
another bowl. Clean mixer bowl and Wire Whip*.
1
⁄
2
cup butter or
margarine
3 eggs, separated
1
⁄
2
2
cup sugar
teaspoon almond
extract
Place chocolate mixture, sugar, and almond extract in
mixer bowl. Attach bowl and flat beater to mixer. Turn to
Speed 4 and beat about ꢀ minute. Stop and scrape bowl.
Continuing on Speed 4, add egg yolks, one at a time,
beating about 30 seconds after each addition. Continuing
on Speed 4, add flour and beat about ꢀ5 seconds. Gently
fold in egg whites with spatula.
1
⁄
2 tablespoons all-
purpose flour
Glaze
Spoon batter into 8-inch springform pan that has
been greased and floured on the bottom only. Bake at
375°F for 20 to 25 minutes, or until set in center. Cool
completely on wire rack before glazing. Clean mixer bowl.
1 square (1 oz.) semi-
sweet chocolate
1 teaspoon shortening
To make Glaze, melt chocolate and shortening in small
saucepan over low heat, stirring to blend. Drizzle over cake.
topping
1
⁄
2
cup whipping cream
To make topping, place cream, powdered sugar, and
almond extract in mixer bowl. Attach Wire Whip* and
bowl to mixer. Turn to Speed ꢀ0 and whip 30 to 60
seconds, or until stiff peaks form. Pipe or spoon whipped
cream in ring over top of cake. Sprinkle with almonds.
Store in refrigerator.
1 tablespoon
powdered sugar
teaspoon almond
extract
1
⁄
4
2 tablespoons sliced
almonds
Yield: ꢀ6 servings.
Per serving: About ꢀ80 cal, 3 g pro, ꢀ7 g carb,
ꢀ3 g fat, 58 mg chol, 74 mg sod.
* Wire Whip sold separately for model K4SS.
Download from Www.Somanuals.com. All Manuals Search And Download.
33
Applesauce cake
1
1 ⁄
2
cups all-purpose
flour
Combine dry ingredients in mixer bowl. Add applesauce,
margarine, and eggs. Attach bowl and flat beater to
mixer. Turn to Speed 2 and mix about ꢀ minute. Stop and
scrape bowl. Turn to Speed 4 and beat about 30 seconds.
Turn to Stir Speed and add apple and walnuts, mixing just
until blended.
1 cup whole wheat
flour
cups sugar
1
1 ⁄
2
1 teaspoon baking
powder
1 teaspoon baking
Pour batter into greased and floured ꢀ3x9x2-inch
baking pan. Bake at 350°F for 35 to 40 minutes,
or until toothpick inserted in center comes out clean.
Cool completely on wire rack. Frost with Caramel Creme
Frosting, if desired.
soda
teapoon salt
teaspoons cinnamon
teaspoon nutmeg
cups applesauce
cup margarine or
butter, melted
1
⁄
2
1
1 ⁄
2
1
Yield: ꢀ2 to ꢀ6 servings.
⁄
2
1
1 ⁄
2
Per serving: About 3ꢀ8 cal, 5 g pro, 5ꢀ g carb,
ꢀꢀ g fat, 36 mg chol, 3ꢀ5 mg sod.
1
⁄
2
2 eggs
1 cup chopped, peeled
apple
cup chopped
walnuts
1
⁄
2
Caramel Creme
Frosting, if desired
(see page 36)
Spice cake
1
2 ⁄
4
cups all-purpose
flour
Combine dry ingredients in mixer bowl. Add buttermilk,
shortening, vanilla, and eggs. Attach bowl and flat beater
to mixer. Turn to Speed 2 and mix about ꢀ minute. Stop
and scrape bowl. Turn to Speed 4 and beat about 30
seconds. Turn to Stir Speed and add raisins, mixing just
until blended.
1 cup firmly packed
brown sugar
cup sugar
1
⁄
2
1 teaspoon baking
soda
teaspoon salt
Pour batter into greased and floured ꢀ3x9x2-inch
baking pan. Bake at 350°F for 35 to 40 minutes, or
until toothpick inserted in center comes out clean.
Cool completely on wire rack. Frost with Orange Cream
Cheese Frosting, if desired.
1
⁄
2
1 teaspoon cinnamon
1
⁄
2
teaspoon cloves
teaspoon nutmeg
1
⁄
2
Yield: ꢀ2 to ꢀ6 servings.
1 cup buttermilk
1
⁄
2
cup shortening
Per serving: About 3ꢀ0 cal, 5 g pro, 50 g carb,
ꢀ0 g fat, 54 mg chol, 240 mg sod.
1 teaspoon vanilla
3 eggs
1
⁄
2
cup raisins
Orange Cream
Cheese Frosting, if
desired (see page 36)
Download from Www.Somanuals.com. All Manuals Search And Download.
34
chocolate frosting
1 cup butter, softened
2 tablespoons light
corn syrup
4 cups powdered
sugar
2 squares (1 oz.
each) unsweetened
chocolate, melted
Place butter in mixer bowl. Attach bowl and flat beater to
mixer. Turn to Speed 4 and beat about ꢀꢀ⁄2 minutes,
or until creamy. Stop and scrape bowl. Add corn syrup.
Turn to Speed 2 and mix well. Stop and scrape bowl.
Turn to Stir Speed. Gradually add powdered sugar, mixing
until blended. Turn to Speed 4 and beat about ꢀ minute.
Stop and scrape bowl. Turn to Speed 2. Slowly add
melted chocolate and mix about ꢀꢀ⁄2 minutes. Stop and
scrape bowl. Turn to Speed 4 and beat about ꢀ minute.
Yield: ꢀ2 to ꢀ6 servings (frosting for 2-layer or
ꢀ3x9x2-inch cake).
Per serving: About 325 cal, ꢀ g pro, 44 g carb,
ꢀ8 g fat, 4ꢀ mg chol, ꢀ60 mg sod.
Buttercream frosting
1
⁄
4
3
cup butter, softened
Place butter in mixer bowl. Attach bowl and flat beater to
mixer. Turn to Speed 4 and beat about ꢀ minute, or until
creamy. Stop and scrape bowl. Add cream, milk, vanilla,
salt, and ꢀ cup powdered sugar. Turn to Stir Speed and
mix about 30 seconds. Stop and scrape bowl. Turn to
Speed 2 and mix about ꢀꢀ⁄2 minutes, or until well blended.
Stop and scrape bowl.
1
⁄
cup cream or
evaporated milk
1 teaspoon vanilla
1
⁄
4
teaspoon salt
4 cups powdered
sugar, divided
Turn to Stir Speed. Gradually add remaining 3 cups
powdered sugar and mix until blended. Stop and scrape
bowl, if necessary. Add milk, ꢀ teaspoon at a time, if
necessary. Turn to Speed 4 and beat about ꢀ minute, or
until smooth.
Low-fat milk, if
necessary
Yield: ꢀ2 to ꢀ6 servings (frosting for 2-layer or
ꢀ3x9x2-inch cake).
Per serving: About 208 cal, 0 g pro, 40 g carb,
6 g fat, ꢀ6 mg chol, 99 mg sod.
Download from Www.Somanuals.com. All Manuals Search And Download.
35
caramel creme frosting
1
⁄
2
cup margarine or
butter
Melt margarine in medium saucepan. Add brown sugar and
milk; mix. Heat to boiling. Cook about ꢀ minute, stirring
constantly. Remove from heat. Add marshmallows. Stir until
marshmallows melt and mixture is smooth.
1 cup firmly packed
brown sugar
cup low-fat milk
1
⁄
4
Place powdered sugar in mixer bowl. Add brown sugar
mixture and vanilla. Attach bowl and flat beater to mixer.
Turn to Stir Speed and mix about 30 seconds. Turn to Speed
4 and beat about ꢀ minute, or until smooth and creamy.
Spread on cake while warm.
1 cup miniature
marshmallows
2 cups powdered
sugar
teaspoon vanilla
1
⁄
2
Yield: ꢀ2 to ꢀ6 servings (frosting for 2-layer or
ꢀ3x9x2-inch cake).
Per serving: About 228 cal, 0 g pro, 4ꢀ g carb,
7 g fat, 0 mg chol, 98 mg sod.
fluffy KitchenAid frosting
1
1 ⁄
2
2
cups sugar
teaspoon cream of
tartar
teaspoon salt
cup water
tablespoons light
corn syrup
Place sugar, cream of tartar, salt, water, and corn syrup in
saucepan. Cook and stir over medium heat until sugar is
completely dissolved, forming a syrup.
1
⁄
1
⁄
2
Place egg whites in mixer bowl. Attach bowl and Wire
Whip* to mixer. Turn to Speed ꢀ0 and whip about 45
seconds, or until whites begin to hold shape. Continuing
on Speed ꢀ0, slowly pour hot syrup into egg whites in a
fine stream and whip ꢀ to ꢀꢀ⁄2 minutes. Add vanilla and
whip about 5 minutes longer, or until frosting loses its
gloss and stands in stiff peaks. Frost cake immediately.
1
⁄
2
1
1 ⁄
2
2 egg whites
1
1 ⁄
2
teaspoons vanilla
Yield: ꢀ2 to ꢀ6 servings (frosting for 2-layer or
ꢀ3x9x2-inch cake).
Per serving: About ꢀ09 cal, ꢀ g pro, 27 g carb,
0 g fat, 0 mg chol, ꢀ0ꢀ mg sod.
orange cream cheese frosting
4 cups powdered
sugar
1 package (8 oz.) light
cream cheese
Place all ingredients in mixer bowl. Attach bowl and
flat beater to mixer. Turn to Stir Speed and mix about
30 seconds, or until blended. Turn to Speed 4 and beat
about 2 minutes, or until smooth and creamy.
1 teaspoon orange
Yield: ꢀ2 to ꢀ6 servings (frosting for 2-layer or
ꢀ3x9x2-inch cake).
juice
1
⁄
2
teaspoon grated
orange peel
Per serving: About ꢀ96 cal, 2 g pro, 4ꢀ g carb,
3 g fat, 7 mg chol, ꢀ07 mg sod.
* Wire Whip sold separately for model K4SS.
Download from Www.Somanuals.com. All Manuals Search And Download.
36
creamy No-cook Mints
3 ounces light cream
Place cream cheese, flavoring, and food color in mixer
bowl. Attach bowl and flat beater to mixer. Turn to Speed
2 and mix about 30 seconds, or until smooth. Continuing
on Speed 2, gradually add powdered sugar and mix
about ꢀꢀ⁄2 minutes, or until mixture becomes very stiff.
cheese
1
⁄
4
teaspoon mint
flavoring
2 drops green food
color or color of
To make mints, dip individual flexible candy molds in
superfine sugar. Press in mint mixture. Turn out onto
waxed paper covered with superfine sugar. Repeat until
all mixture is used. OR: Shape mixture into 3⁄4-inch balls,
using about ꢀ teaspoon for each ball. Roll in superfine
sugar. Place on waxed paper covered with superfine
sugar. Flatten slightly with thumb to form ꢀ⁄4-inch thick
patties. If desired, press back of fork lightly on patties to
form ridges.
choice
1
1
4 ⁄4-4 ⁄2 cups powdered
sugar
Superfine sugar
Store mints, tightly covered, in refrigerator. Mints also
freeze well.
Yield: 42 servings (2 candies per serving).
Per serving: About 54 cal, 0 g pro, ꢀ3 g carb,
0 g fat, ꢀ mg chol, ꢀ2 mg sod.
chocolate fudge
Butter
2 cups sugar
teaspoon salt
cup evaporated milk
1 teaspoon light corn
syrup
Butter sides of heavy 2-quart saucepan. Combine sugar,
salt, evaporated milk, corn syrup, and chocolate in pan.
Cook and stir over medium heat until chocolate melts and
sugar dissolves. Cook to soft ball stage (236°F) without
stirring. Remove immediately from heat. Add butter
without stirring. Cool to lukewarm (ꢀꢀ0°F). Stir in vanilla.
1
⁄
4
8
3
⁄
Pour mixture into mixer bowl. Attach bowl and flat beater
to mixer. Turn to Speed 2 and mix about 8 minutes, or
until fudge stiffens and loses its gloss. Quickly turn to
Stir Speed and add walnuts, mixing just until blended.
Spread in buttered 9x9x2-inch baking pan. Cool at room
temperature. Cut into ꢀ-inch squares when firm.
2 squares (1 oz.
each) unsweetened
chocolate
2 tablespoons butter
or margarine
1 teaspoon vanilla
Yield: 64 servings (ꢀ square per serving).
2 cup chopped
walnuts or pecans
Per serving: About 59 cal, ꢀ g pro, 7 g carb, 3 g fat, ꢀ mg
chol, ꢀ2 mg sod.
Download from Www.Somanuals.com. All Manuals Search And Download.
37
Divinity
3 cups sugar
Place sugar, corn syrup, and water in heavy saucepan.
Cook and stir over medium heat to hard ball stage
(248°F). Remove from heat and let stand until
temperature drops to 220°F, without stirring.
3
⁄
⁄2
4
cup light corn syrup
cup water
1
2 egg whites
Place egg whites in mixer bowl. Attach bowl and
Wire Whip* to mixer. Turn to Speed 8 and whip about
ꢀ minute, or until soft peaks form. Gradually add syrup
in a fine stream and whip about 2ꢀ⁄2 minutes longer.
1 teaspoon almond
extract
1 cup chopped
walnuts or pecans
Turn to Speed 4. Add almond extract and whip 20 to
25 minutes, or until mixture starts to become dry. Turn to
Stir Speed and add walnuts, mixing just until blended.
Drop mixture from measuring tablespoon onto waxed
paper or greased baking sheet to form patties.
Yield: 20 servings (2 pieces per serving).
Per serving: About ꢀ92 cal, 2 g pro, 40 g carb,
4 g fat, 0 mg chol, ꢀ5 mg sod.
chocolate chip cookies
1 cup granulated sugar Place sugars, butter, eggs, and vanilla in mixer bowl.
Attach bowl and flat beater to mixer. Turn to Speed 2
and mix about 30 seconds. Stop and scrape bowl.
Turn to Speed 4 and beat about 30 seconds. Stop and
scrape bowl.
1 cup brown sugar
1 cup butter or
margarine, softened
2 eggs
1
Turn to Stir Speed. Gradually add baking soda, salt, and
flour to sugar mixture and mix about 2 minutes. Turn
to Speed 2 and mix about 30 seconds. Stop mixer and
scrape bowl. Add chocolate chips. Turn to Stir Speed and
mix about ꢀ5 seconds.
1 ⁄
2
teaspoons vanilla
1 teaspoon baking
soda
1 teaspoon salt
3 cups all-purpose
flour
12 ounces semi-sweet
chocolate chips
Drop by rounded teaspoonfuls onto greased baking
sheets, about 2 inches apart. Bake at 375°F for ꢀ0 to ꢀ2
minutes. Remove from baking sheets immediately and
cool on wire racks.
Yield: 54 servings (ꢀ cookie per serving).
Per serving: About ꢀꢀ7 cal, ꢀ g pro, ꢀ7 g carb,
5 g fat, 8 mg chol, ꢀ06 mg sod.
vAriAtioNS
2 cups raisins, coconut, or chopped walnuts may be
substituted for chocolate chips.
* Wire Whip sold separately for model K4SS.
Download from Www.Somanuals.com. All Manuals Search And Download.
38
Macadamia chocolate chunk cookies
1 cup firmly packed
Place brown sugar, sugar, margarine, vanilla, and eggs
in mixer bowl. Attach bowl and flat beater to mixer.
Turn to Speed 2 and mix about 30 seconds. Stop and
scrape bowl. Turn to Speed 4 and beat about ꢀ minute.
Stop and scrape bowl.
brown sugar
3
⁄
4
cup sugar
1 cup margarine or
butter, softened
2 teaspoons vanilla
2 eggs
Add ꢀ cup flour, cocoa powder, baking soda, and salt.
Turn to Stir Speed and mix about 30 seconds. Gradually
add remaining ꢀꢀ⁄4 cups flour and mix about 30 seconds
longer. Turn to Speed 2 and mix about 30 seconds.
Turn to Stir Speed and add chocolate chunks and nuts,
mixing just until blended.
1
2 ⁄
4
cups all-purpose
flour, divided
cup unsweetened
cocoa powder
1
⁄
2
Drop by rounded teaspoonfuls onto greased baking
sheets, about 2 inches apart. Bake at 325°F for ꢀ2 to
ꢀ3 minutes, or until edges are set. DO NOT OVERBAKE.
Cool on baking sheets about ꢀ minute. Remove to wire
racks and cool completely.
1 teaspoon baking
soda
1
⁄
2
teaspoon salt
1 package (8 oz.)
semi-sweet baking
chocolate, cut into
Yield: 48 servings (ꢀ cookie per serving).
small chunks
Per serving: About ꢀ25 cal, 2 g pro, ꢀ6 g carb,
7 g fat, 9 mg chol, ꢀ07 mg sod.
1
1 jar (3 ⁄
2
oz.)
macadamia nuts,
coarsely chopped
Sugar cookies
1 cup margarine or
butter, softened
Place margarine and vanilla in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 6 and beat about
2 minutes, or until mixture is smooth. Gradually add 3⁄4
cup sugar and beat about ꢀꢀ⁄2 minutes longer. Add eggs
and beat about 30 seconds. Stop and scrape bowl.
1 teaspoon vanilla
3
⁄
4
cup sugar
2 eggs, beaten
Turn to Stir Speed. Gradually add cream of tartar, baking
soda, nutmeg, salt, and flour to sugar mixture. Mix about
ꢀ minute, or until well blended.
1 teaspoon cream of
tartar
1
⁄
2
teaspoon baking
soda
teaspoon nutmeg
teaspoon salt
Drop by rounded teaspoonfuls onto greased baking
sheets, about 3 inches apart. Bake at 400°F for 6 to
8 minutes. Sprinkle with sugar while still hot. Remove
from baking sheets immediately and cool on wire racks.
1
⁄
4
1
⁄
4
2 cups all-purpose
flour
Yield: 48 servings (ꢀ cookie per serving).
Sugar
Per serving: About 69 cal, ꢀ g pro, 8 g carb, 4 g fat, 9 mg
chol, 70 mg sod.
Download from Www.Somanuals.com. All Manuals Search And Download.
39
peanut Butter cookies
1
⁄
2
2
cup peanut butter
cup butter or
margarine, softened
cup granulated sugar
cup brown sugar
Place peanut butter and butter in mixer bowl.
Attach bowl and flat beater to mixer. Turn to Speed 6
and beat about ꢀ minute, or until mixture is smooth.
Stop and scrape bowl. Add sugars, egg, and vanilla.
Turn to Speed 4 and beat about ꢀ minute. Stop and
scrape bowl.
1
⁄
1
⁄
2
1
⁄
2
1 egg
1
Turn to Stir Speed. Gradually add all remaining
ingredients to sugar mixture and mix about 30 seconds.
Turn to Speed 2 and mix about 30 seconds.
⁄
2
teaspoon vanilla
teaspoon baking
soda
teaspoon salt
cups all-purpose
flour
1
⁄
2
1
Roll dough into ꢀ-inch balls. Place about 2 inches apart
on ungreased baking sheets. Press flat with fork in a
criss-cross pattern to ꢀ⁄4-inch thickness.
⁄
4
1
1 ⁄
4
Bake at 375°F for ꢀ0 to ꢀ2 minutes, or until golden
brown. Remove from baking sheets immediately and
cool on wire racks.
Yield: 36 servings (ꢀ cookie per serving).
Per serving: About 83 cal, 2 g pro, ꢀ0 g carb,
4 g fat, 6 mg chol, 8ꢀ mg sod.
Nutty Shortbread Bars
1 cup butter or
Place butter and brown sugar in mixer bowl. Attach bowl
margarine, softened
and flat beater to mixer. Turn to Speed 2 and mix about
ꢀ minute. Stop and scrape bowl. Add flour, baking
powder, and salt. Turn to Speed 2 and mix about
ꢀꢀ⁄2 minutes, or until soft dough forms.
1 cup firmly packed
brown sugar
2 cups all-purpose
flour
Press dough into greased ꢀ5ꢀ⁄2xꢀ0ꢀ⁄2xꢀ-inch baking pan.
Beat egg whites with fork until slightly foamy. Brush
dough with egg whites, using only as much as needed
to cover lightly. Sprinkle with chopped walnuts.
1 teaspoon baking
powder
teaspoon salt
1
⁄
2
2 egg whites
Bake at 375°F for 20 to 25 minutes. Cut into bars while
warm. Cool on wire rack.
1 cup chopped
walnuts or pecans
Yield: 30 servings (ꢀ bar per serving).
Per serving: About ꢀ39 cal, 2 g pro, ꢀ4 g carb,
8 g fat, ꢀ7 mg chol, ꢀꢀ4 mg sod.
Download from Www.Somanuals.com. All Manuals Search And Download.
40
fudge Brownies
1 cup margarine or
butter, softened
4 squares (1 oz.
each) unsweetened
chocolate
2 cups sugar
1 teaspoon vanilla
3 eggs
Melt ꢀ⁄2 cup margarine and chocolate in small saucepan
over low heat; cool. Place remaining ꢀ⁄2 cup margarine,
sugar, and vanilla in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
30 seconds. Turn to Speed 6 and beat about 2 minutes.
Turn to Speed 4. Add eggs, one at a time, beating about
ꢀ5 seconds after each addition. Stop and scrape bowl.
Add cooled chocolate mixture. Turn to Speed 2 and
mix about 30 seconds. Stop and scrape bowl. Add all
remaining ingredients. Turn to Stir Speed and mix about
30 seconds, or until well blended.
1 cup all-purpose flour
1
⁄
2
teaspoon salt
1 cup chopped
Pour into greased and floured ꢀ3x9x2-inch baking pan.
Bake at 350°F for 45 minutes. Cool in pan on wire rack
and cut.
walnuts or pecans
Yield: 36 servings (ꢀ brownie per serving).
Per serving: About ꢀ43 cal, 2 g pro, ꢀ6 g carb,
9 g fat, ꢀ8 mg chol, 93 mg sod.
Download from Www.Somanuals.com. All Manuals Search And Download.
4ꢀ
lemon cream cheese Bars
crust
Place crust ingredients in mixer bowl. Attach bowl and
2 cups all-purpose
flat beater to mixer. Turn to Stir Speed and mix about
ꢀ minute, or until well blended and mixture starts to stick
flour
ꢀ
ꢀ
1
together. Press into ungreased ꢀ5 ⁄2xꢀ0 ⁄2xꢀ-inch baking
pan. Bake at 350°F for ꢀ4 to ꢀ6 minutes, or until set.
(Note: Check crust after ꢀ0 minutes and prick with fork
if it puffs up during baking.) Remove from oven.
⁄
2
cup powdered sugar
1 cup (2 sticks) chilled
butter, cut into
chunks
Meanwhile, clean mixer bowl and beater. Place cream
cheese filling ingredients in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Stir Speed and mix about
30 seconds. Turn to Speed 4 and beat about 2 minutes,
or until smooth and creamy. Pour over partially baked
Crust. Bake at 350°F for 6 to 7 minutes, or until filling is
slightly set. Remove from oven.
cream cheese filling
1 package (8 oz.) light
cream cheese
cup powdered sugar
1
⁄
2
2 tablespoons flour
2 eggs
1 teaspoon vanilla
Meanwhile, clean mixer bowl and beater. Place all lemon
filling ingredients, except lemon juice, in mixer bowl.
Attach bowl and flat beater to mixer. Turn to Stir Speed
and mix about 30 seconds. Turn to Speed 2. Gradually
add lemon juice and mix about 30 seconds, or until well
blended. Pour over cream cheese filling. Bake at 350°F
for ꢀ4 to ꢀ6 minutes, or until filling is set. (Note: Filling
may puff up during baking but will fall when removed
from oven.) Sprinkle with powdered sugar, if desired.
Cool completely in pan.
lemon filling
4 eggs
2 cups granulated
sugar
cup all-purpose flour
1
⁄
4
1 teaspoon grated
Yield: 48 servings (ꢀ bar per serving).
lemon peel
cup lemon juice
1
⁄
4
Per serving: About ꢀꢀ5 cal, 2 g pro, ꢀ6 g carb,
5 g fat, 39 mg chol, 65 mg sod.
Powdered sugar,
if desired
Download from Www.Somanuals.com. All Manuals Search And Download.
42
KitchenAid pie pastry
1
2 ⁄
4
cups
all-purpose flour
teaspoon salt
cup shortening,
well chilled
Place flour and salt in mixer bowl. Attach bowl and
flat beater to mixer. Turn to Stir Speed and mix about
ꢀ5 seconds. Cut shortening and butter into pieces
and add to flour mixture. Turn to Stir Speed and mix
30 to 45 seconds, or until shortening particles are size
of small peas.
3
⁄
4
1
⁄
2
2 tablespoons butter
or margarine,
well chilled
5-6 tablespoons
cold water
Continuing on Stir Speed, add water, ꢀ tablespoon at a
time, mixing until all particles are moistened and dough
begins to hold together.
Divide dough in half. Pat each half into a smooth ball and
flatten slightly. Wrap in plastic wrap. Chill in refrigerator
ꢀ5 minutes.
ꢀ
Roll one half of dough to ⁄8-inch thickness between
waxed paper. Fold pastry into quarters. Ease into 8- or
9-inch pie plate and unfold, pressing firmly against
bottom and sides. Continue with one of the procedures
that follow.
for one-crust pie: Fold edge under. Crimp, as desired.
Add desired pie filling. Bake as directed.
for two-crust pie: Trim pastry even with edge of pie
plate. Using second half of dough, roll out another
pastry crust. Add desired pie filling. Top with second
pastry crust. Seal edge. Crimp, as desired. Cut slits for
steam to escape. Bake as directed.
for Baked pastry Shell: Fold edge under. Crimp, as
desired. Prick sides and bottom with fork. Bake at 450°F
for 8 to ꢀ0 minutes, or until lightly browned. Cool
completely on wire rack and fill.
Alternate Method for Baked pastry Shell: Fold edge
under. Crimp, as desired. Line shell with foil. Fill with pie
weights or dried beans. Bake at 450°F for ꢀ0 to
ꢀ2 minutes, or until edges are lightly browned. Remove
pie weights and foil. Cool completely on wire rack and fill.
Yield: 8 servings (two 8- or 9-inch crusts).
Per serving (one crust): About ꢀ34 cal, 2 g pro,
ꢀ3 g carb, 8 g fat, 0 mg chol, ꢀꢀ8 mg sod.
Per serving (two crusts): About 267 cal, 4 g pro,
27 g carb, ꢀ6 g fat, 0 mg chol, 236 mg sod.
Download from Www.Somanuals.com. All Manuals Search And Download.
43
Apple pie
1 cup sugar
Combine sugar, flour, cinnamon, nutmeg, and salt in
large bowl. Stir in apples.
2 tablespoons
all-purpose flour
Follow procedure for Two-crust Pie. Fill with apple mixture
and dot with margarine. Sprinkle top crust with sugar,
if desired.
1 teaspoon cinnamon
1
⁄
8
8
teaspoon nutmeg
teaspoon salt
1
⁄
Bake at 400°F for 50 minutes.
Yield: 8 servings.
6-8 medium tart cooking
apples, peeled,
cored, and thinly
sliced
Per serving (filling and crust): About 45ꢀ cal,
4 g pro, 68 g carb, ꢀ9 g fat, 0 mg chol,
30ꢀ mg sod.
2 tablespoons
margarine or butter
KitchenAid Pie Pastry
for Two-crust Pie (see
page 43)
country pear cobbler
filling
Combine all filling ingredients, except pears, in large
skillet. Stir in sliced pears. Cook over medium heat about
5 minutes, or until hot and bubbly, stirring gently.
Set aside.
3
⁄
4
cup firmly packed
brown sugar
3 tablespoons
all-purpose flour
To make topping, place flour, sugar, baking powder, and
baking soda in mixer bowl. Attach bowl and flat beater
to mixer. Turn to Stir Speed and mix about 30 seconds.
Add buttermilk and melted margarine. Continuing on
1
⁄
8
8
teaspoon salt
teaspoon nutmeg
Dash cloves
1
⁄
Stir Speed, mix about 30 seconds, or just until blended.
2 tablespoons lemon
juice
6-8 medium pears,
peeled, cored, and
thinly sliced
Pour hot filling into 8- or 9-inch baking pan. Top
evenly with large spoonfuls of Topping. Sprinkle with
ꢀ tablespoon sugar, if desired. Bake at 375°F for 30 to
35 minutes, or until pears are tender and bubbly and
Topping is golden brown. Serve warm with light cream,
if desired.
topping
Yield: 8 to ꢀ0 servings.
1 cup all-purpose flour
Per serving: About 276 cal, 3 g pro, 57 g carb,
5 g fat, ꢀ mg chol, 2ꢀ9 mg sod.
2 tablespoons sugar
1 teaspoon baking
powder
teaspoon baking
soda
1
⁄
2
1
⁄
2
cup buttermilk
3 tablespoons
margarine or butter,
melted
1 tablespoon sugar,
if desired
Light cream,
if desired
Download from Www.Somanuals.com. All Manuals Search And Download.
44
vanilla cream pie
1
⁄
2
cup sugar
Combine sugar, flour, and salt in heavy saucepan. Add
milk and cook over medium heat until thickened, stirring
constantly. Reduce heat to low. Cook, covered, about
ꢀ0 minutes longer, stirring occasionally. Set aside.
6 tablespoons
all-purpose flour
teaspoon salt
cups low-fat milk
1
⁄
4
1
2 ⁄
2
Place egg yolks in mixer bowl. Attach bowl and
Wire Whip* to mixer. Turn to Speed 8 and whip about
ꢀ minute. Slowly stir small amount of milk mixture into
yolks. Add yolk mixture to saucepan. Cook over medium
heat 3 to 4 minutes, stirring constantly. Remove from
heat. Add margarine and vanilla; cool. Pour into Baked
Pastry Shell.
3 egg yolks
1 tablespoon
margarine or butter
1 teaspoon vanilla
KitchenAid Baked
Pastry Shell
(see page 43)
Place cream of tartar, salt, and egg whites in mixer bowl.
Attach bowl and Wire Whip* to mixer. Gradually turn to
Speed 8 and whip about ꢀ minute, or until soft peaks
form. Turn to Speed 4. Gradually add sugar and whip
about ꢀ minute, or until stiff peaks form.
Meringue
1
⁄
4
teaspoon cream of
tartar
1
⁄
8
teaspoon salt
3 egg whites
1
⁄
2
cup sugar
Lightly pile meringue on pie and spread to edge. Bake at
325°F for ꢀ5 minutes, or until lightly browned.
Yield: 8 servings.
Per serving (filling and crust): About 332 cal,
7 g pro, 47 g carb, ꢀ3 g fat, 86 mg chol,
297 mg sod.
vAriAtioNS
chocolate cream pie
Add 2 squares (ꢀ oz. each) melted, unsweetened
chocolate to filling along with margarine and vanilla.
Proceed as directed above.
Per serving (filling and crust): About 368 cal,
8 g pro, 49 g carb, ꢀ6 g fat, 86 mg chol,
298 mg sod.
Banana cream pie
Slice 2 or 3 ripe bananas into pastry shell before adding
filling. Proceed as directed above.
Per serving (filling and crust): About 359 cal,
8 g pro, 54 g carb, ꢀ3 g fat, 86 mg chol,
298 mg sod.
coconut cream pie
Add ꢀ⁄2 cup flaked coconut to filling before adding to
pastry shell. Before baking, sprinkle ꢀ⁄4 cup flaked coconut
on meringue. Proceed as directed above.
Per serving (filling and crust): About 376 cal,
8 g pro, 5ꢀ g carb, ꢀ6 g fat, 86 mg chol,
320 mg sod.
* Wire Whip sold separately for model K4SS.
Download from Www.Somanuals.com. All Manuals Search And Download.
45
lemony light cheesecake
Spray bottom and sides of 9-inch springform pan with
crust
15 reduced-fat creme-
no-stick cooking spray.
filled chocolate
To make crust, combine cookie crumbs and butter in
medium bowl; mix well. Press mixture firmly into bottom
of springform pan. Chill while making Filling.
sandwich cookies,
finely crushed (about
1
1 ⁄
2
cups crumbs)
To make filling, place cream cheese, sugar, and flour in
mixer bowl. Attach bowl and flat beater to mixer. Turn to
Speed 2 and mix about 30 seconds. Stop and scrape bowl.
Turn to Speed 2 and mix about 30 seconds longer. Stop
and scrape bowl.
2 tablespoons butter
or margarine, melted
filling
3 packages (8 oz.
each) light cream
cheese
Add eggs, lemon juice, and lemon peel. Turn to Stir Speed
and mix about 30 seconds. Stop and scrape bowl. Turn
to Speed 2 and mix ꢀ5 to 30 seconds longer, just until
blended. Do not over beat. Pour Filling into Crust.
1 cup sugar
1 tablespoon all-
purpose flour
Place top oven rack in center of oven. Place pan of hot
water on bottom rack of oven. Place cheesecake on rack
in center of oven. Bake at 325°F for 50 to 60 minutes,
or until cheesecake is set when pan is jiggled slightly.
Do not overbake.
4 eggs
1
⁄
4
cup lemon juice
1 teaspoon grated
lemon peel
Turn off oven; open oven door. Let cheesecake stand in
oven 30 minutes. Remove from oven. Cool completely on
wire rack away from drafts. Cover and refrigerate 6 to
8 hours before serving.
Yield: ꢀ6 servings.
Per serving: About ꢀ69 cal, 6 g pro, 20 g carb,
7 g fat, 68 mg chol, 2ꢀ4 mg sod.
tawny pumpkin pie
1 can (16 oz.) pumpkin Place pumpkin, brown sugar, eggs, cinnamon, ginger,
3
salt, and cloves in mixer bowl. Attach bowl and flat beater
to mixer. Turn to Speed 2 and mix about 30 seconds. Stop
and scrap bowl. Continuing on Speed 2, slowly add milk
and mix about ꢀꢀ⁄2 minutes.
⁄
4
cup firmly packed
brown sugar
eggs
3
1 teaspoon cinnamon
1
Follow procedure for One-crust Pie. Fill with pumpkin
mixture. Bake at 400°F for 40 to 50 minutes, or until knife
inserted near center comes out clean.
⁄
2
teaspoon ginger
teaspoon salt
teaspoon cloves
cups low-fat milk
1
⁄
2
1
⁄
4
1
Yield: 8 servings.
1 ⁄
4
Pie Pastry for
One-crust Pie
(see page 43)
Per serving (filling and crust): About 280 cal,
6 g pro, 4ꢀ g carb, ꢀꢀ g fat, 87 mg chol,
325 mg sod.
Download from Www.Somanuals.com. All Manuals Search And Download.
46
General instructions
for Making and Kneading Yeast Dough
with the rapid Mix Method
J
o
e
s
e
n
Solid State Speed Cont
p
A
h
,
id
M
ic
h
ig
a
n
U
S
A
Of
f
Stir
2
4
6
8
10
r
o
l
“Rapid Mix” describes a bread baking
method that calls for dry yeast to
be mixed with other dry ingredients
before liquid is added. In contrast, the
traditional method is to dissolve yeast in
warm water.
ꢀ. Place all dry ingredients including
yeast into bowl, except last ꢀ to 2
cups flour.
2. Attach bowl and Dough Hook. Raise
mixer bowl (bowl-lift models). Turn to
Speed 2 and mix about ꢀ5 seconds,
or until ingredients are combined.
Note: The dough hook is either
an included accessory or can be
purchased separately.
illuStrAtioN A
J
o
e
s
e
n
Solid State Speed Cont
p
A
h
,
id
M
ic
h
ig
a
n
U
SA
Of
f
Stir
2
4
6
8
10
r
o
l
3. Continuing on Speed 2, gradually add
liquid ingredients to flour mixture
and mix ꢀ to 2 minutes longer.
See Illustration A.
Note: If liquid ingredients are added
too quickly, they will form a pool around
the Dough Hook and slow down mixing
process.
illuStrAtioN B
J
o
e
s
e
n
Solid State Speed Cont
p
A
h
,
id
M
ic
h
ig
a
n
U
SA
Of
f
Stir
2
4
6
8
10
r
o
l
4. Continuing on Speed 2, gently add
remaining flour, ꢀ⁄2 cup at a time. See
Illustration B. Mix until dough clings
to hook and cleans sides of bowl,
about 2 minutes.
5. When dough clings to hook, knead on
Speed 2 for 2 minutes, or until dough
is smooth and elastic. See Illustration C.
6. Lower bowl (bowl-lift models) and
remove dough from hook. Follow
directions in recipe for rising, shaping
and baking.
When using the traditional method to
prepare a favorite recipe, dissolve yeast
in warm water in warmed bowl. Add
remaining liquids and dry ingredients,
except last ꢀ to 2 cups flour. Turn to
Speed 2 and mix about ꢀ minute, or
until ingredients are thoroughly mixed.
Proceed with Steps 4 through 6.
illuStrAtioN c
Both methods work equally well for bread
preparation. However, the “Rapid Mix”
method may be a bit faster and easier
for new bread bakers. It is slightly more
temperature tolerant because the yeast
is mixed with dry ingredients rather than
with warm liquid.
Download from Www.Somanuals.com. All Manuals Search And Download.
47
Bread Making tips
Making bread with a mixer is quite
water on the rack below. (3) Turn the
oven to 400°F for ꢀ minute; then turn
it off; place the bowl on the center rack
of the oven and close the door.
different from making bread by hand.
Therefore, it will take some practice
before you are completely comfortable
with the new process. For your
convenience, we offer these tips to help
you become accustomed to bread making
the KitchenAid way.
Cover bowl with waxed paper, if
desired. Always cover with towel to
retain warmth in the bowl and protect
the dough from drafts.
Note: The dough hook is either an
included accessory or can be
purchased separately.
• Recipe rising times may vary due to
temperature and humidity in your
kitchen. Dough has doubled in bulk
when indentation remains after tips of
fingers are pressed lightly and quickly
into dough.
• Start out with an easy recipe, like Basic
White Bread, page 50, until you are
familiar with using the Dough Hook.
• ALWAYS use the Dough Hook to mix
and knead yeast doughs.
• Most bread recipes give a range for
the amount of flour to be used.
Enough flour has been added when
the dough clings to the hook and
cleans sides of bowl. If dough is sticky
or humidity is high, slowly add more
flour, about ꢀ⁄2 cup at a time but NEVER
exceed recommended flour capacity.
Knead after each addition until flour
is completely worked into dough.
If too much flour is added, a dry loaf
will result.
• NEVER exceed Speed 2 when using the
Dough Hook*.
• NEVER use recipes calling for more than
8 cups all-purpose flour or
6 cups whole wheat flour when making
dough with a 4ꢀ⁄2 quart mixer.
• NEVER use recipes calling for more than
9 cups all-purpose flour or
6 cups whole wheat flour when making
dough with a 5 quart mixer.
• Some types of dough, especially those
made with whole grain flours, may
not form a ball on the hook. However,
as long as the hook comes in contact
with the dough, kneading will
be accomplished.
• Use a candy or other kitchen
thermometer to assure that liquids
are at temperature specified in the
recipe. Liquids at higher temperature
can kill yeast, while liquids at lower
temperatures will retard yeast growth.
• Some large recipes and soft doughs
may occasionally climb over the collar of
the hook. This usually indicates that the
dough is sticky and more flour should be
added. The sooner all the flour is added,
the less likely the dough will climb the
hook. For such recipes, try starting with
all but the last cup of flour in the initial
mixing process. Then add the remaining
flour as quickly as possible.
• Warm all ingredients to room
temperature to insure proper rising of
dough. If yeast is to be dissolved in bowl,
always warm bowl first by rinsing with
warm water to prevent cooling of liquids.
• Allow bread to rise in a warm place,
80°F to 85°F, free from draft, unless
otherwise specified in recipe.
• Here are some alternative rising
methods to use: (ꢀ) The bowl
containing the dough can be placed on
a wire rack over a pan of hot water. (2)
The bowl can be placed on the top rack
of an unheated oven; put a pan of hot
• When done, yeast breads and rolls
should be deep golden brown in color.
Other tests for doneness of breads are:
Bread pulls away from the sides of pan,
and tapping on the top of the loaf
produces a hollow sound. Turn loaves
and rolls onto racks immediately after
baking to prevent sogginess.
* NEVER exceed Speed ꢀ when using the
Dough Hook for model KSMC50.
Download from Www.Somanuals.com. All Manuals Search And Download.
48
Shaping A loaf
Pinch ends and turn under. Place, seam
side down, in loaf pan. Follow directions
in recipe for rising and baking.
Divide dough in half. On lightly floured
surface, roll each half into a rectangle,
approximately 9xꢀ4 inches. A rolling
pin will smooth dough and remove gas
bubbles.
Starting at a short end, roll dough tightly.
Pinch dough to seal seam.
Download from Www.Somanuals.com. All Manuals Search And Download.
49
Basic white Bread
1
⁄2
cup low-fat milk
Place milk, sugar, salt, and butter in small saucepan.
Heat over low heat until butter melts and sugar dissolves.
Cool to lukewarm.
3 tablespoons sugar
2 teaspoons salt
Dissolve yeast in warm water in warmed mixer bowl. Add
lukewarm milk mixture and 4ꢀ⁄2 cups flour. Attach bowl
and Dough Hook* to mixer. Turn to Speed 2 and mix
about ꢀ minute.
Continuing on Speed 2, add remaining flour, ꢀ⁄2 cup at a
time, and mix about 2 minutes, or until dough clings to
hook and cleans sides of bowl. Knead on Speed 2 about
2 minutes longer, or until dough is smooth and elastic.
Dough will be slightly sticky to the touch.
3 tablespoons butter
or margarine
2 packages active dry
yeast
cups warm water
(105°F to 115°F)
1
1 ⁄
2
5-6 cups all-purpose
flour
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
ꢀ hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each half
into a loaf, as directed on page 49, and place in greased
8ꢀ⁄2x4ꢀ⁄2x2ꢀ⁄2-inch baking pans. Cover. Let rise in warm
place, free from draft, about ꢀ hour, or until doubled
in bulk.
Bake at 400°F for 30 minutes, or until golden brown.
Remove from pans immediately and cool on wire racks.
Yield: 32 servings (ꢀ6 slices per loaf).
Per serving: About 95 cal, 3 g pro, ꢀ8 g carb,
ꢀ g fat, 0 mg chol, ꢀ48 mg sod.
* Dough Hook sold separately for model K4SS.
Download from Www.Somanuals.com. All Manuals Search And Download.
50
Basic white Bread
vAriAtioNS
cinnamon Bread
Prepare dough, divide, and roll out each half to a
rectangle, as directed on page 49. Mix together
ꢀ
⁄
2
cup sugar and 2 teaspoons cinnamon in small bowl.
Spread each rectangle with ꢀ tablespoon softened
butter or margarine. Sprinkle with half of sugar mixture.
Finish rolling and shaping loaves. Place in well-greased
8ꢀ⁄2x4ꢀ⁄2x2ꢀ⁄2-inch baking pans. Cover. Let rise in warm
place, free from draft, about ꢀ hour, or until doubled in
bulk. If desired, brush tops with beaten egg white. Bake
at 375°F for 40 to 45 minutes, or until golden brown.
Remove from pans immediately and cool on wire racks.
Yield: 32 servings (ꢀ6 slices per loaf).
Per serving: About ꢀꢀꢀ cal, 3 g pro, 2ꢀ g carb,
2 g fat, 0 mg chol, ꢀ52 mg sod.
Sixty-Minute rolls
Increase yeast to 3 packages and sugar to ꢀ⁄4 cup. Mix and
knead dough as directed for Basic White Bread on page
50. Place in greased bowl, turning to grease top. Cover.
Let rise in warm place, free from draft, about ꢀ5 minutes.
Turn dough onto lightly floured surface. Shape as desired
(see following suggestions). Cover. Let rise in slightly
warm oven (90°F) about ꢀ5 minutes. Bake at 425°F for
ꢀ2 minutes, or until golden brown. Remove from pans
immediately and cool on wire racks.
curlicues: Divide dough in half and roll each half to
ꢀ2x9-inch rectangle. Cut ꢀ2 equal strips about ꢀ inch
wide. Roll each strip tightly to form a coil, tucking ends
underneath. Place on greased baking sheets about
2 inches apart.
cloverleafs: Divide dough into 24 equal pieces. Form
each piece into a ball and place in greased muffin pan.
With scissors, cut each ball in half, then quarters.
Yield: 24 servings (ꢀ roll per serving).
Per serving: About ꢀ30 cal, 4 g pro, 25 g carb,
2 g fat, 0 mg chol, ꢀ98 mg sod.
Download from Www.Somanuals.com. All Manuals Search And Download.
5ꢀ
whole Grain wheat Bread
1
⁄
3
cup plus 1
Dissolve ꢀ tablespoon brown sugar in warm water in
tablespoon brown
sugar
small bowl. Add yeast and let mixture stand.
Place 4 cups flour, powdered milk, ꢀ⁄3 cup brown sugar,
and salt in mixer bowl. Attach bowl and Dough Hook*
to mixer. Turn to Speed 2 and mix about ꢀ5 seconds.
Continuing on Speed 2, gradually add yeast mixture and
oil to flour mixture and mix about ꢀꢀ⁄2 minutes longer.
Stop and scrape bowl, if necessary.
Continuing on Speed 2, add remaining flour, ꢀ⁄2 cup at a
time, and mix about 2 minutes, or until dough clings to
hook* and cleans sides of bowl. Knead on Speed 2 about
2 minutes longer.
2 cups warm water
(105°F to 115°F)
2 packages active
dry yeast
5-6 cups whole wheat
flour
3
⁄
4
cup powdered milk
2 teaspoons salt
1
⁄
3
cup oil
Note: Dough may not form a ball on hook. However, as
long as hook comes in contact with dough, kneading will
be accomplished. Do not add more than the maximum
amount of flour specified or a dry loaf will result.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
ꢀ hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each half
into a loaf as directed on page 49. Place in greased
8ꢀ⁄2x4ꢀ⁄2x2ꢀ⁄2-inch baking pan. Cover. Let rise in warm place,
free from draft, about ꢀ hour, or until doubled in bulk.
Bake at 400°F for ꢀ5 minutes. Reduce oven temperature
to 350°F and bake 30 minutes longer. Remove from pans
immediately and cool on wire racks.
Yield: 32 servings (ꢀ6 slices per loaf).
Per serving: About ꢀꢀ2 cal, 4 g pro, ꢀ9 g carb,
3 g fat, 2 mg chol, ꢀ46 mg sod.
* Dough Hook sold separately for model K4SS.
Download from Www.Somanuals.com. All Manuals Search And Download.
52
french Bread
2 packages active dry
Dissolve yeast in warm water in warmed mixer bowl. Add
salt, butter, and flour. Attach bowl and Dough Hook* to
mixer. Turn to Speed 2 and mix about ꢀ minute, or until
well blended. Knead on Speed 2 about 2 minutes longer.
Dough will be sticky.
yeast
1
2 ⁄
2
cups warm water
(105°F to 115°F)
1 tablespoon salt
1 tablespoon butter or
margarine, melted
7 cups all-purpose
flour
2 tablespoons
cornmeal
1 egg white
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
ꢀ hour, or until doubled in bulk.
Punch dough down and divide in half. Roll each half into
ꢀ2xꢀ5-inch rectangle. Roll dough tightly, from longest
side, tapering ends if desired. Place loaves on greased
baking sheets that have been dusted with cornmeal.
Cover. Let rise in warm place, free from draft, about
ꢀ hour, or until doubled in bulk.
1 tablespoon cold
water
With sharp knife, make 4 diagonal cuts on top of each
loaf. Bake at 450°F for 25 minutes. Remove from oven.
Beat egg white and water together with a fork. Brush
each loaf with egg mixture. Return to oven and bake 5
minutes longer. Remove from baking sheets immediately
and cool on wire racks.
Yield: 30 servings (ꢀ5 slices per loaf).
Per serving: About ꢀꢀ4 cal, 3 g pro, 23 g carb,
ꢀ g fat, 0 mg chol, 22ꢀ mg sod.
* Dough Hook sold separately for model K4SS.
Download from Www.Somanuals.com. All Manuals Search And Download.
53
honey oatmeal Bread
1
1 ⁄
2
2
cups water
cup honey
cup butter or
margarine
Place water, honey, and butter in small saucepan. Heat
over low heat until mixture is very warm (ꢀ20°F to ꢀ30°F).
1
⁄
1
⁄
3
Place 5 cups flour, oats, salt, and yeast in mixer bowl.
Attach bowl and Dough Hook* to mixer. Turn to Speed
2 and mix about ꢀ5 seconds. Continuing on Speed 2,
gradually add warm mixture to flour mixture and
1
1
5 ⁄2-6 ⁄2cups all-purpose
flour
mix about ꢀ minute. Add eggs and mix about
ꢀ minute longer.
1 cup quick cooking
oats
Continuing on Speed 2, add remaining flour, ꢀ⁄2 cup at a
time, and mix about 2 minutes, or until dough clings to
hook and cleans sides of bowl. Knead on Speed 2 about
2 minutes longer.
2 teaspoons salt
2 packages active
dry yeast
2 eggs
1 egg white
1 tablespoon water
Oatmeal
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
ꢀ hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each half
into a loaf as directed on page 49. Place in greased
8ꢀ⁄2x4ꢀ⁄2x2ꢀ⁄2-inch baking pans. Cover. Let rise in warm
place, free from draft, about ꢀ hour, or until doubled
in bulk.
Beat egg white and water together with a fork. Brush
tops of loaves with mixture. Sprinkle with oatmeal. Bake
at 375°F for 40 minutes. Remove from pans immediately
and cool on wire racks.
Yield: 32 servings (ꢀ6 slices per loaf).
Per serving: About ꢀ34 cal, 4 g pro, 24 g carb,
3 g fat, ꢀ3 mg chol, ꢀ62 mg sod.
* Dough Hook sold separately for model K4SS.
Download from Www.Somanuals.com. All Manuals Search And Download.
54
light rye Bread
1
⁄
4
4
cup honey
cup light molasses
Place honey, molasses, salt, butter, caraway seed, and
boiling water in small bowl. Stir until honey dissolves.
Cool to lukewarm.
1
⁄
2 teaspoons salt
Dissolve yeast in warm water in warmed mixer bowl. Add
lukewarm honey mixture, rye flour, and ꢀ cup all-purpose
flour. Attach bowl and Dough Hook* to mixer. Turn to
Speed 2 and mix about ꢀ minute, or until well mixed.
Stop and scrape bowl if necessary.
2 tablespoons butter
or margarine
2 tablespoons caraway
seed
1 cup boiling water
2 packages active dry
Continuing on Speed 2, add remaining all-purpose flour,
ꢀ
yeast
cup warm water
(105°F to 115°F)
⁄
2
cup at a time, and mix about 2 minutes, or until dough
3
clings to hook* and cleans sides of bowl. Knead on Speed
2 about 2 minutes longer.
⁄
4
2 cups rye flour
3 ⁄2-4 cups all-purpose
flour
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
ꢀ hour, or until doubled in bulk.
1
Punch dough down and divide in half. Shape each half
into a round loaf. Place on two greased baking sheet.
Cover. Let rise in warm place, free from draft, 45 to 60
minutes, or until doubled in bulk.
Bake at 350°F for 30 to 45 minutes. Cover loaves with
aluminum foil for last ꢀ5 minutes if tops brown too
quickly. Remove from baking sheets immediately and
cool on wire racks.
Yield: 32 servings (ꢀ6 slices per loaf).
Per serving: About 96 cal, 2 g pro, 20 g carb,
ꢀ g fat, 0 mg chol, ꢀ43 mg sod.
* Dough Hook sold separately for model K4SS.
Download from Www.Somanuals.com. All Manuals Search And Download.
55
Dill Batter Bread
2 packages active
Dissolve yeast in warm water in warmed mixer bowl. Add
ꢀ tablespoon honey and let stand 5 minutes.
dry yeast
1
⁄
2
cup warm water
(105°F to 115°F)
Add cottage cheese, remaining 3 tablespoons honey,
onion, butter, dill seed, salt, and soda. Attach bowl and
flat beater to mixer. Turn to Stir Speed and mix about 30
seconds. Add eggs. Continuing on Stir Speed, mix about
ꢀ5 seconds.
4 tablespoons honey,
divided
2 cups large curd
cottage cheese
2 tablespoons grated
fresh onion
4 tablespoons butter
or margarine,
softened
Add whole wheat flour and 2 cups all-purpose flour. Turn
to Speed 2 and mix about 2 minutes, or until combined.
Continuing on Speed 2, add remaining flour, a little at a
time, and mix until dough forms a stiff batter. Stop and
scrape bowl, if necessary. Continuing on Speed 2, mix
about 2 minutes longer.
3 tablespoons dill seed
Cover. Let rise in warm place, free from draft, about
ꢀ hour, or until doubled in bulk.
3 teaspoons salt
1
⁄
2
teaspoon
baking soda
Stir dough down. Place in two well-greased 8ꢀ⁄2x4ꢀ⁄2x2ꢀ⁄2
-
inch baking pans or two well-greased ꢀꢀ⁄2- to 2-quart
2 eggs
1 cup whole wheat
casseroles. Cover. Let rise in warm place, free from draft,
about 45 minutes, or until doubled in bulk.
flour
cups all-purpose
flour
1
Bake at 350°F for 40 to 50 minutes. Remove from pans
immediately and cool on wire racks.
3-3 ⁄
2
Yield: 32 servings (ꢀ6 slices per loaf).
Per serving: About 98 cal, 4 g pro, ꢀ5 g carb,
3 g fat, ꢀ5 mg chol, 298 mg sod.
Download from Www.Somanuals.com. All Manuals Search And Download.
56
vegetable cheese Bread
2 packages active
Dissolve yeast in warm water in small bowl. Set aside.
dry yeast
Combine whole wheat flour, 2 cups all-purpose flour,
sugar, and salt in mixer bowl. Attach bowl and Dough
Hook* to mixer. Turn to Speed 2 and mix about 30
seconds. Continuing on Speed 2, gradually add yeast
mixture, butter, and warm milk to flour mixture and mix
about ꢀꢀ⁄2 minutes. Stop and scrape bowl. Add tomatoes,
onion, parsley, and cheese. Turn to Speed 2 and mix
about 30 seconds. Continuing on Speed 2, add remaining
flour, ꢀ⁄2 cup at a time and mix about 2 minutes, or until
dough clings to hook and cleans sides of bowl. Knead on
Speed 2 about 2 minutes longer.
1 cup warm water
(105°F to 115°F)
2 cups whole wheat
flour
cups all-purpose
flour
1
3-3 ⁄
2
2 tablespoons sugar
2 teaspoons salt
2 tablespoons butter
or margarine
1 cup warm low-fat
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
ꢀ hour, or until doubled in bulk.
milk (105°F to 115°F)
1
⁄
4
cup chopped
sun-dried tomatoes
Punch dough down and divide in half. Shape each half
into a loaf as directed on page 49. Place in well-greased
8ꢀ⁄2x4ꢀ⁄2x2ꢀ⁄2-inch baking pans. Cover. Let rise in warm
place, free from draft, 45 to 60 minutes, or until doubled
in bulk.
2 teaspoons instant
minced onion
2 teaspoons dried
parsley leaves
cup shredded sharp
Cheddar cheese
1
⁄
2
Bake at 375°F for 40 minutes. Remove from pans
immediately and cool on wire rack. (Note: Loaves may
need to be released by running a knife around edges
of pans.)
Yield: 32 servings (ꢀ6 slices per loaf).
Per serving: About 99 cal, 3 g pro, ꢀ8 g carb,
2 g fat, 2 mg chol, ꢀ60 mg sod.
* Dough Hook sold separately for model K4SS.
Download from Www.Somanuals.com. All Manuals Search And Download.
57
Blueberry oat Bread
2 cups all-purpose
flour
1 cup rolled oats
Combine dry ingredients in mixer bowl. Add milk, butter,
orange peel, and eggs. Attach bowl and flat beater to
mixer. Turn to Stir Speed and mix about 30 seconds.
With spoon, gently stir in blueberries.
1 cup sugar
1
1 ⁄
2
teaspoons baking
powder
teaspoon
baking soda
teaspoon salt
teaspoon allspice
cup low-fat milk
cup butter or
margarine, melted
Spoon batter into 9x5x3-inch baking pan that has been
greased on the bottom only. Bake at 350°F for 55 to
65 minutes, or until toothpick inserted in center comes
out clean. Cool in pan ꢀ0 minutes. Remove from pan and
cool completely on wire rack.
1
⁄
2
1
1
3
1
⁄
4
⁄
4
Yield: ꢀ6 servings (ꢀ6 slices per loaf).
⁄
⁄
4
Per serving: About ꢀ96 cal, 3 g pro, 3ꢀ g carb,
7 g fat, 27 mg chol, ꢀ77 mg sod.
2
1 tablespoon grated
orange peel
2 eggs
1
1 ⁄
4
cups fresh or
frozen blueberries
(not thawed)
Basic Sweet Dough
3
⁄
2
4
cup low-fat milk
cup sugar
teaspoons salt
cup butter or
margarine
Place milk, sugar, salt, and butter in small saucepan. Heat
over low heat until butter melts and sugar dissolves. Cool
to lukewarm.
1
⁄
1
1 ⁄
4
1
Dissolve yeast in warm water in warmed mixer bowl. Add
lukewarm milk mixture, eggs, and 5 cups flour. Attach
bowl and Dough Hook* to mixer. Turn to Speed 2 and
mix about 2 minutes.
Continuing on Speed 2, add remaining flour, ꢀ⁄2 cup at a
time, and mix about 2 minutes, or until dough clings to
hook and cleans sides of bowl. Knead on Speed 2 about
2 minutes longer.
⁄
2
2 packages active dry
yeast
cup warm water
(105°F to 115°F)
1
⁄
3
3 eggs, room
temperature
1
1
5 ⁄2-6 ⁄2cups all-purpose
flour
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
ꢀ hour, or until doubled in bulk.
Punch dough down and shape as desired for rolls or
coffee cakes.
* Dough Hook sold separately for model K4SS.
Download from Www.Somanuals.com. All Manuals Search And Download.
58
cinnamon Swirl rounds
1 cup firmly packed
Place brown sugar, sugar, butter, flour, cinnamon, and
walnuts in mixer bowl. Attach bowl and flat beater to
mixer. Turn to Speed 2 and mix about ꢀ minute.
brown sugar
1 cup sugar
1
⁄
2
cup butter or
Turn dough onto lightly floured surface. Roll dough to
ꢀ0x24-inch rectangle. Spread sugar-cinnamon mixture
evenly on dough. Roll dough tightly from long side to
form 24-inch roll, pinching seam together. Cut into
24 slices, ꢀ-inch each.
margarine, softened
1
⁄
4
cup all-purpose flour
tablespoons
cinnamon
cup chopped
walnuts or pecans
1
1 ⁄
2
1
⁄
2
Place ꢀ2 rolls each in two greased ꢀ3x9x2-inch baking
pans. Cover. Let rise in warm place, free from draft,
45 to 60 minutes, or until doubled in bulk.
1 recipe Basic Sweet
Dough (see page 58)
Bake at 350°F for 20 to 25 minutes. Remove from pans
immediately. Spoon caramel Glaze over warm rolls.
Place evaporated milk and brown sugar in small
saucepan. Cook over medium heat until mixture begins
to boil, stirring constantly.
caramel Glaze
1
⁄
3
cup evaporated milk
2 tablespoons
brown sugar
cups powdered
sugar
Place milk mixture, powdered sugar, and vanilla in mixer
bowl. Attach bowl and flat beater to mixer. Turn to Speed
4 and beat about 2 minutes, or until creamy.
1
1 ⁄
2
1 teaspoon vanilla
Yield: 24 servings (ꢀ roll per serving)
Per serving: About 338 cal, 6 g pro, 57 g carb,
ꢀ0 g fat, 28 mg chol, 2ꢀ9 mg sod.
Download from Www.Somanuals.com. All Manuals Search And Download.
59
rapid Mix cool rise white Bread
6-7 cups all-purpose
Place 5ꢀ⁄2 cups flour, sugar, salt, yeast, and butter in mixer
bowl. Attach bowl and Dough Hook* to mixer. Turn to
Speed 2 and mix about 20 seconds. Gradually add warm
water and mix about ꢀꢀ⁄2 minutes longer.
flour
2 tablespoons sugar
1
3 ⁄
2
teaspoons salt
3 packages active dry
Continuing on Speed 2, add remaining flour, 2 cups at a
time, and mix about 2 minutes, or until dough clings to
hook and cleans sides of bowl. Knead on Speed 2 about
2 minutes longer.
yeast
1
⁄
4
cup butter or
margarine, softened
2 cups very warm
water (120°F to
130°F)
Cover dough with plastic wrap and a towel. Let rest
20 minutes.
Divide dough in half. Shape each half into a loaf as
directed on page 49. Place in greased 8ꢀ⁄2x4ꢀ⁄2x2ꢀ⁄2-inch
baking pans. Brush each loaf with oil and cover loosely
with plastic wrap. Refrigerate 2 to ꢀ2 hours.
When ready to bake, uncover dough carefully. Let stand
at room temperature ꢀ0 minutes. Puncture any gas
bubbles which may have formed.
Bake at 400°F for 35 to 40 minutes. Remove from pans
immediately and cool on wire racks.
Yield: 32 servings (ꢀ6 slices per loaf).
Per serving: About ꢀꢀ0 cal, 3 g pro, 2ꢀ g carb,
2 g fat, 0 mg chol, 25ꢀ mg sod.
* Dough Hook sold separately for model K4SS.
Download from Www.Somanuals.com. All Manuals Search And Download.
60
crusty pizza Dough
1 package active dry
yeast
Dissolve yeast in warm water in warmed mixer bowl. Add
salt, olive oil, and 2ꢀ⁄2 cups flour. Attach bowl and Dough
Hook* to mixer. Turn to Speed 2 and mix about ꢀ minute.
Continuing on Speed 2, add remaining flour, ꢀ⁄2 cup at a
time, and mix about 2 minutes, or until dough clings to
hook and cleans sides of bowl. Knead on Speed 2 about
2 minutes longer.
1 cup warm water
(105°F to 115°F)
teaspoon salt
1
⁄
2
2 teaspoons olive oil
1
1
2 ⁄2-3 ⁄2cups all-purpose
flour
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
ꢀ hour, or until doubled in bulk. Punch dough down.
1 tablespoon cornmeal
Brush ꢀ4-inch pizza pan with oil. Sprinkle with cornmeal.
Press dough across bottom of pan, forming a collar
around edge to hold toppings. Add toppings, as desired.
Bake at 450°F for ꢀ5 to 20 minutes.
Yield: 4 servings (ꢀ⁄4 pizza per serving).
Per serving: About 373 cal, ꢀꢀ g pro, 74 g carb,
3 g fat, 0 mg chol, 27ꢀ mg sod.
Banana Nut Bread
1
⁄
2
3
cup shortening
cup sugar
Place shortening and sugar in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 6 and beat about
ꢀ minute. Stop and scrape bowl. Continuing on Speed 6,
beat about ꢀ minute longer. Add eggs. Turn to Speed 4
and beat about 30 seconds. Stop and scrape bowl. Turn
to Speed 6 and beat about ꢀꢀ⁄2 minutes.
1
⁄
2 eggs
3
1 ⁄
4
cups all-purpose
flour
1 teaspoon baking
Combine flour, baking powder, baking soda, and salt
in separate bowl. Add half of flour mixture and half of
mashed banana to mixer bowl. Turn to Stir Speed and
mix about 30 seconds. Add remaining flour and banana.
Continuing on Stir Speed, mix about 30 seconds. Stop
and scrape bowl. Add walnuts. Continuing on Stir Speed,
mix about ꢀ5 seconds.
powder
teaspoon baking
soda
1
⁄
2
1
⁄
2
teaspoon salt
1 cup (2 medium)
mashed ripe banana
cup chopped
walnuts or pecans
1
⁄
2
Pour mixture into greased and floured 9x5x3-inch baking
pan. Bake at 350°F for 40 to 45 minutes. Cool 5 minutes
in pan. Remove from pan and cool completely on
wire rack.
Yield: ꢀ6 servings (ꢀ6 slices).
Per serving: About ꢀ57 cal, 3 g pro, 2ꢀ g carb,
7 g fat, 27 mg chol, ꢀ3ꢀ mg sod.
* Dough Hook sold separately for model K4SS.
Download from Www.Somanuals.com. All Manuals Search And Download.
6ꢀ
Baking powder Biscuits
2 cups all-purpose
flour
4 teaspoons baking
Place flour, baking powder, salt, and shortening in mixer
bowl. Attach bowl and flat beater to mixer. Turn to Stir
Speed and mix about ꢀ minute. Stop and scrape bowl.
powder
teaspoon salt
cup shortening
cup low-fat milk
Add milk. Turn to Stir Speed and mix until dough starts
to cling to beater. Avoid over beating. Turn dough onto
lightly floured surface and knead about 20 seconds, or
until smooth. Pat or roll to ꢀ⁄2-inch thickness. Cut with
floured 2-inch biscuit cutter.
1
⁄
3
2
1
⁄
2
⁄
3
Melted margarine or
butter, if desired
Place on greased baking sheets and brush with melted
margarine, if desired. Bake at 450°F for ꢀ2 to ꢀ5 minutes.
Serve immediately.
Yield: ꢀ2 servings (ꢀ biscuit per serving).
Per serving: About ꢀ35 cal, 3 g pro, ꢀ7 g carb,
6 g fat, ꢀ mg chol, ꢀ83 mg sod.
Bran Muffins
1 cup boiling water
1 cup wheat bran
1 cup firmly packed
Pour boiling water over bran in small bowl. Set aside.
Place brown sugar, sugar, and shortening in mixer bowl.
Attach bowl and flat beater to mixer. Turn to Speed 4
and beat about ꢀ minute. Add eggs. Turn to Speed 4
and beat about 30 seconds. Add buttermilk and vanilla.
Turn to Stir Speed and mix about 30 seconds. Stop and
scrape bowl.
brown sugar
1
⁄
2
2
cup sugar
cup shortening
1
⁄
2 eggs
Add flour, baking soda, baking powder, and salt. Turn to
Stir Speed and mix about 30 seconds. Stop and scrape
bowl. Turn to Stir Speed and mix about 30 seconds
longer. Gradually turn to Speed 4 and beat about
ꢀ minute. Add moistened bran and bran cereal flakes.
Turn to Stir Speed and mix about 30 seconds, or until
ingredients are combined.
2 cups buttermilk
1 teaspoon vanilla
1
2 ⁄
2
cups all-purpose
flour
teaspoons baking
soda
1
2 ⁄
2
1 teaspoon baking
Spoon batter into greased or paper-lined muffin
pans. Bake at 400°F for 20 minutes, or until toothpick
inserted in center comes out clean. Remove from pans
immediately. Serve warm.
powder
teaspoon salt
1
⁄
2
2 cups bran cereal
flakes
Yield: 24 servings (ꢀ muffin per serving).
Per serving: About ꢀ70 cal, 3 g pro, 29 g carb,
5 g fat, ꢀ9 mg chol, 242 mg sod.
tip: Batter can be refrigerated in tightly covered container
up to ꢀ week.
Download from Www.Somanuals.com. All Manuals Search And Download.
62
Sour cream coffee cake
1
⁄
2
cup firmly packed
Combine brown sugar, cinnamon, and walnuts in small
bowl. Set aside.
brown sugar
1
1 ⁄
2
teaspoons cinnamon
Combine flour, sugar, baking powder, baking soda, and
salt in mixer bowl. Add margarine, sour cream, and
vanilla. Attach bowl and flat beater to mixer. Turn to Stir
Speed and mix about 30 seconds, or until ingredients are
combined. Stop and scrape bowl. Turn to Speed 4 and
beat about ꢀꢀ⁄2 minutes. Stop and scrape bowl.
1 cup chopped
walnuts or pecans
3 cups all-purpose
flour
cups sugar
1
1 ⁄
2
3 teaspoons baking
powder
Turn to Stir Speed and add eggs, one at a time, mixing
about ꢀ5 seconds after each addition. Turn to Speed 2
and mix about 30 seconds.
1 teaspoon baking
soda
teaspoon salt
Spread half of batter in greased and floured
1
⁄
2
ꢀ3x9x2-inch baking pan or ꢀ0-inch tube pan. Sprinkle
with half of cinnamon-sugar mixture. Spread remaining
batter in pan and top with remaining cinnamon-sugar
mixture. Bake at 350°F for 50 to 60 minutes. Serve warm.
1 cup margarine or
butter, softened
1 cup reduced-fat sour
cream
1 teaspoon vanilla
3 eggs
Yield: ꢀ6 servings.
Per serving: About 362 cal, 6 g pro, 47 g carb,
ꢀ7 g fat, 44 mg chol, 349 mg sod.
caramel Apple Kuchen
1 recipe Basic Sweet
Divide dough in half. Press each half into greased
ꢀ3x9x2-inch baking pan. Gently press edges ꢀ⁄2 inch
up sides.
Dough (see page 59)
2 cups firmly packed
brown sugar
6 tablespoons all-
purpose flour
Cover. Let rise in warm place, free from draft, 45 to
60 minutes, or until doubled in bulk.
Meanwhile, place brown sugar, flour, cinnamon, and
margarine in mixer bowl. Attach bowl and flat beater
to mixer. Turn to Speed 2 and mix about ꢀ minute.
2 teaspoons cinnamon
6 tablespoons
margarine or butter,
softened
6-8 apples (8 cups),
peeled and thinly
sliced
Arrange apple slices over dough in each of two pans.
Sprinkle evenly with brown sugar mixture. Bake at 350°F
for 35 to 45 minutes, or until golden brown and apples
are tender. Serve warm.
Yield: 24 servings (ꢀ2 pieces per kuchen).
Per serving: About 30ꢀ cal, 5 g pro, 54 g carb,
8 g fat, 27 mg chol, 207 mg sod.
Download from Www.Somanuals.com. All Manuals Search And Download.
63
pancakes
1
1 ⁄
2
cups all-purpose
flour
Combine flour, baking powder, sugar, and salt in mixer
bowl. Add all remaining ingredients. Attach bowl and
flat beater to mixer. Turn to Speed 4 and mix about
30 seconds, or until ingredients are combined. Stop and
scrape bowl. Turn to Speed 4 and mix about ꢀ5 seconds,
or until smooth.
2 teaspoons baking
powder
1 teaspoon sugar
1
⁄
2
teaspoon salt
cup fat-free egg
substitute or 2 eggs
1
Spray griddle or heavy skillet with no-stick cooking
⁄
2
spray. Heat griddle to medium-high heat. Pour about
ꢀ
1
⁄
3
cup batter for each pancake onto griddle. Cook ꢀ to
1 ⁄
4
cups low-fat milk
2 minutes, or until bubbles form on surface and edges
become dry. Turn and cook ꢀ to 2 minutes longer, or until
golden brown on underside.
3 tablespoons
shortening, melted
Yield: 4 servings (2 pancakes per serving).
Per serving: About 3ꢀ8 cal, ꢀꢀ g pro, 4ꢀ g carb,
ꢀꢀ g fat, 6 mg chol, 490 mg sod.
crispy waffles
2 cups all-purpose
flour
3 teaspoons baking
powder
Combine flour, baking powder, sugar, and salt in mixer
bowl. Add egg yolks, milk, and butter. Attach bowl and
flat beater to mixer. Turn to Speed 4 and mix about 30
seconds, or until ingredients are combined. Stop and
scrape bowl. Continuing on Speed 4, mix about ꢀ5
seconds, or until smooth. Pour mixture into another bowl.
Clean mixer bowl.
2 tablespoons sugar
1
⁄
2
teaspoon salt
2 eggs, separated
1
Place egg whites in mixer bowl. Attach bowl and
Wire Whip* to mixer. Turn to Speed 8 and whip until
whites are stiff but not dry. Gently fold egg whites into
flour mixture.
1 ⁄
4
4
cups low-fat milk
cup butter or
margarine, melted
1
⁄
Spray waffle iron with no-stick cooking spray. Heat waffle
iron. Pour about ꢀ⁄3 cup batter for each waffle onto iron.
Bake 3 to 5 minutes, or until golden brown.
.
Yield: 6 servings (ꢀ waffle per serving).
Per serving: About 287 cal, 8 g pro, 39 g carb,
ꢀ0 g fat, 75 mg chol, 44ꢀ mg sod.
* Wire Whip sold separately for model K4SS.
Download from Www.Somanuals.com. All Manuals Search And Download.
64
KitchenAid® Stand Mixer warranty
length of
warranty:
KitchenAid
will pay for:
KitchenAid
will Not pay for:
50 united States, the
District of columbia,
and puerto rico:
One-year limited warranty
from date of purchase.
50 united States and
the District of columbia
Hassle-free replacement of
your Stand Mixer. See the
following page for details
on how to arrange for
replacement.
A. Repairs when Stand
Mixer is used in other
than normal single
family home use.
B. Damage resulting from
accident, alteration,
misuse or abuse or
use with products
not approved by
KitchenAid.
C. Replacement parts
or repair labor costs
for Stand Mixer when
operated outside the
country of purchase.
OR
in puerto rico:
The replacement parts
and repair labor costs to
correct defects in materials
and workmanship. Service
must be provided by an
Authorized KitchenAid
Service Center. To arrange
for service, follow the
instructions on page 66.
DiSclAiMer of iMplieD wArrANtieS; liMitAtioN of reMeDieS IMPLIED
WARRANTIES, INCLUDING TO THE EXTENT APPLICABLE WARRANTIES OF
MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE, ARE EXCLUDED TO THE
EXTENT LEGALLY PERMISSIBLE. ANY IMPLIED WARRANTIES THAT MAY BE IMPOSED BY
LAW ARE LIMITED TO ONE YEAR, OR THE SHORTEST PERIOD ALLOWED BY LAW. SOME
STATES AND PROVINCES DO NOT ALLOW LIMITATIONS OR EXCLUSIONS ON HOW LONG
AN IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS LASTS, SO THE ABOVE
LIMITATIONS OR EXCLUSIONS MAY NOT APPLY TO YOU.
IF THIS PRODUCT FAILS TO WORK AS WARRANTED, CUSTOMER’S SOLE AND EXCLUSIVE
REMEDY SHALL BE REPAIR OR REPLACEMENT ACCORDING TO THE TERMS OF THIS
LIMITED WARRANTY. KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR
INCIDENTAL OR CONSEQUENTIAL DAMAGES. This warranty gives you specific legal
rights and you may also have other rights which vary from state to state or province
to province.
Download from Www.Somanuals.com. All Manuals Search And Download.
65
hassle-free replacement warranty –
50 united States and District
of columbia
We’re so confident the quality of our
products meets the exacting standards
of KitchenAid that, if your Stand Mixer
should fail within the first year of
ownership, KitchenAid will arrange
to deliver an identical or comparable
replacement to your door free of charge
and arrange to have your original Stand
Mixer returned to us. Your replacement
unit will also be covered by our one year
limited warranty. Please follow these
instructions to receive this quality service.
If your KitchenAid® Stand Mixer should
fail within the first year of ownership,
simply call our toll-free Customer
Satisfaction Center at
ꢀ-800-54ꢀ-6390 Monday through
Friday, 8 a.m. to 8 p.m. (Eastern Time),
or Saturday, ꢀ0 a.m. to 5 p.m. Give
the consultant your complete shipping
address. (No P.O. Box numbers, please.)
When you receive your replacement
Stand Mixer, use the carton and packing
materials to pack up your original Stand
Mixer. In the carton, include your name
and address on a sheet of paper along
with a copy of the proof of purchase
(register receipt, credit card slip, etc.).
how to Arrange for warranty
Service in puerto rico
Your KitchenAid® Stand Mixer is
Take the Stand Mixer or ship prepaid
and insured to an Authorized KitchenAid
Service Center. Your repaired Stand Mixer
will be returned prepaid and insured.
If you are unable to obtain satisfactory
service in this manner, call toll-free
ꢀ-800-54ꢀ-6390 to learn the location of a
Service Center near you.
covered by a one-year limited warranty
from the date of purchase. KitchenAid
will pay for replacement parts and
labor costs to correct defects in
materials and workmanship. Service
must be provided by an Authorized
KitchenAid Service Center.
how to Arrange for Service after the
warranty expires – All locations
Before calling for service, please review the Or write to:
Troubleshooting section on page ꢀ5.
Customer Satisfaction Center
KitchenAid Portable Appliances
P.O. Box 2ꢀ8
for service information in the 50
united States, District of columbia,
and puerto rico,
St. Joseph, MI 49085-02ꢀ8
call toll-free ꢀ-800-54ꢀ-6390.
Or contact an authorized Services Center
near you.
Download from Www.Somanuals.com. All Manuals Search And Download.
66
how to order Accessories
and replacement parts
Or write to:
to order accessories or replacement
parts for your Stand Mixer in the 50
united States, District of columbia,
and puerto rico,
call toll-free ꢀ-800-54ꢀ-6390 Monday
through Friday, 8 a.m. to 8 p.m. (Eastern
Time), or Saturday, ꢀ0 a.m. to 5 p.m.
Customer Satisfaction Center
KitchenAid Portable Appliances
P.O. Box 2ꢀ8
St. Joseph, MI 49085-02ꢀ8
Download from Www.Somanuals.com. All Manuals Search And Download.
67
® Registered trademark/™ Trademark/ the shape of the stand mixer is a trademark of KitchenAid, U.S.A.
© 2008. All rights reserved. Printed in USA.
W10171783A
(6397dZw608)
Download from Www.Somanuals.com. All Manuals Search And Download.
|