KitchenAid Mixer 9708307C User Manual

BOWL LIFT STAND MIXER  
INSTRUCTIONS AND RECIPES  
1-800-541-6390  
Details Inside  
9708307C  
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Table of Contents  
Hassle-Free Replacement Warranty.....................................Inside Front Cover  
Product Registration Card...................................................Inside Front Cover  
Stand Mixer Safety ........................................................................................4  
Important Safeguards....................................................................................4  
Warranty........................................................................................................5  
For the 50 United States and District of Columbia .................................5  
For Puerto Rico........................................................................................6  
Arranging for Service after the Warranty Expires....................................6  
Arranging for Service Outside the 50 United States and Puerto Rico .....6  
Ordering Accessories and Replacement Parts................................................6  
Electrical Requirements..................................................................................7  
Troubleshooting Problems.............................................................................7  
About Your Mixer  
Bowl Lift Stand Mixer Features......................................................................8  
Assembling Your Bowl Lift Mixer...................................................................9  
Using the Pouring Shield.............................................................................10  
Using Your KitchenAid® Attachments..........................................................11  
Mixing Time.................................................................................................11  
Mixer Use.....................................................................................................11  
Care and Cleaning .......................................................................................12  
Beater to Bowl Clearance ............................................................................12  
Speed Control Guide - 10 Speed Mixers......................................................13  
Mixing Tips ..................................................................................................14  
Egg Whites............................................................................................15  
Whipped Cream ....................................................................................15  
Attachments and Accessories - General Instructions...................................16  
Appetizers, Entrees, and Vegetables ...........................................................17  
Cakes and Frostings.....................................................................................27  
Cookies, Bars, and Candies..........................................................................40  
Pies and Desserts.........................................................................................50  
Yeast Breads and Quick Breads ...................................................................55  
General Instructions for Mixing and Kneading Yeast Dough ................55  
Bread Making Tips.................................................................................56  
KitchenAid® Attachments and Accessories ..................................................80  
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3
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.not followed.  
IMPORTANT SAFEGUARDS  
When using electrical appliances, basic safety precautions should always be  
followed including the following:  
1.Read all instructions.  
2.To avoid risk of electrical shock, do not put stand mixer in water or  
other liquid.  
3.Close supervision is necessary when any appliance is used by or near  
children.  
4.Unplug stand mixer from outlet when not in use, before putting on or  
taking off parts and before cleaning.  
5.Avoid contacting moving parts. Keep hands, hair, clothing, as well as  
spatulas and other utensils away from beater during operation to  
reduce the risk of injury to persons and/or damage to the stand mixer.  
6.Do not operate stand mixer with a damaged cord or plug or after the  
stand mixer malfunctions, or is dropped or damaged in any manner.  
Return appliance to the nearest authorized service center for  
examination, repair or electrical or mechanical adjustment. Call the  
KitchenAid Customer Satisfaction Center at 1-800-541-6390 for more  
information.  
7.The use of attachments not recommended or sold by KitchenAid may  
cause fire, electrical shock or injury.  
8.Do not use the stand mixer outdoors.  
9.Do not let the cord hang over edge of table or counter.  
10.Remove flat beater, wire whip or dough hook from stand mixer before  
washing.  
SAVE THESE INSTRUCTIONS  
THIS PRODUCT IS DESIGNED FOR HOUSEHOLD  
USE ONLY.  
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4
KitchenAid® Stand Mixer Warranty for  
the 50 United States and District of Columbia  
This warranty extends to the purchaser and any succeeding owner for  
stand mixers operated in the 50 United States and District of Columbia.  
Length of  
Warranty:  
KitchenAid Will Pay  
For Your Choice of:  
KitchenAid Will Not  
Pay For:  
One Year Full  
Warranty from date of  
purchase.  
A.Repairs when stand  
mixer is used in  
other than normal  
single family home  
use.  
B.Damage resulting  
from accident,  
alteration, misuse  
or abuse.  
C.Any shipping or  
handling costs to  
deliver your stand  
mixer to an  
Hassle-Free  
Replacement of your  
stand mixer. See  
inside front cover for  
details on how to  
arrange for service, or  
call the Customer  
Satisfaction Center  
toll-free at  
Authorized Service  
Center.  
1-800-541-6390.  
OR  
D.Replacement parts  
or repair labor  
costs for stand  
mixers operated  
outside the 50  
United States and  
District of  
The replacement parts  
and repair labor costs  
to correct defects in  
materials and  
workmanship. Service  
must be provided by  
an Authorized  
Columbia.  
KitchenAid Service  
Center. See the  
KitchenAid® Stand  
Mixer Warranty for  
Puerto Rico on the  
following page on  
how to arrange for  
service.  
KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL  
OR CONSEQUENTIAL DAMAGES. Some states do not allow the exclusion  
or limitation of incidental or consequential damages, so this exclusion may  
not apply to you. This warranty gives you specific legal rights and you may  
also have other rights which vary from state to state.  
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5
KitchenAid® Stand Mixer Warranty  
for Puerto Rico  
A limited one year warranty extends prepaid and insured, to the nearest  
to the purchaser and any  
Authorized Service Center. Call toll-  
free 1-800-541-6390 to learn the  
location of a Service Center near  
you. Your repaired stand mixer will  
be returned to you prepaid and  
insured.  
succeeding owner for stand mixers  
operated in Puerto Rico. During the  
warranty period, all service must be  
handled by an Authorized  
KitchenAid Service Center. Please  
bring the stand mixer, or ship it  
Arranging for Service  
after the Warranty Expires  
For service information, call toll-free Customer Satisfaction Center,  
1-800-541-6390 or write to:  
KitchenAid Portable Appliances, P.O.  
Box 218, St. Joseph, MI 49085-  
0218.  
Arranging for Service Outside  
the 50 United States and Puerto Rico  
Consult your local KitchenAid dealer the stand mixer for information on  
or the store where you purchased  
how to obtain service.  
Ordering Accessories and Replacement Parts  
To order accessories or replacement  
parts for your stand mixer, call toll-  
free 1-800-541-6390 or write to:  
Customer Satisfaction Center,  
KitchenAid Portable Appliances, P.O.  
Box 218, St. Joseph, MI 49085-  
0218.  
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6
Electrical Requirements  
Volts: 120 A.C. only. Hertz: 60  
The wattage rating for your stand  
mixer is printed on the serial plate.  
Do not use an extension cord. If the  
power supply cord is too short,  
have a qualified electrician or  
serviceman install an outlet near the  
appliance.  
Electrical Shock Hazard  
The maximum rating is based on  
the attachment that draws the  
greatest load (power). Other  
recommended attachments may  
draw significantly less power.  
Plug into a grounded 3 prong  
outlet.  
Do not remove ground prong.  
Do not use an adapter.  
Do not use an extension cord.  
Failure to follow these  
instructions can result in  
death, fire, or electrical shock.  
Troubleshooting Problems  
Please read the following before  
calling your service center.  
If your stand mixer should  
malfunction or fail to operate,  
1.The stand mixer may warm up please check the following:  
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.  
- Is the stand mixer plugged in?  
- Is the fuse in the circuit to the  
stand mixer in working order? If  
you have a circuit breaker box, be  
sure the circuit is closed.  
- Turn the stand mixer off for  
10-15 seconds, then turn it back  
on. If the mixer still does not start,  
allow it to cool for 30 minutes  
3.If the flat beater hits the bowl, before turning it back on.  
stop the stand mixer. See the  
“Beater to Bowl Clearance”  
section.  
- If the problem is not due to one  
of the above items, see the  
“Arranging for Service” section.  
- Do not return the stand mixer to  
the retailer as they do not provide  
service.  
Keep a copy of the sales receipt  
showing the date of purchase.  
Proof of purchase will assure you of  
in-warranty service.  
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7
Bowl Lift Stand Mixer Features  
Motor Head  
Attachment Hub  
(See the “Attachments and  
Accessories” section.)  
Attachment  
Knob  
Speed  
Control  
Knob  
ORE  
F
STIR  
SE  
T
F
/0  
Bowl Lift Handle  
(not shown)  
Bowl Height  
Adjustment  
Screw  
Beater  
Shaft  
Stainless Steel  
Bowl  
Locating Pins  
Bowl Support  
Bowl Handle  
Wire Whip  
Flat Beater  
PowerKnead™  
Spiral Dough Hook  
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8
Assembling Your Bowl Lift Mixer  
To Lower Bowl  
1.Rotate handle back and down.  
To Remove Bowl  
1.Be sure speed control is OFF and  
stand mixer is unplugged.  
2.Place bowl lift handle in down  
position  
3.Remove flat beater, wire whip,  
or spiral dough hook.  
Electrical Shock Hazard  
4.Grasp bowl handle and lift  
straight up and off locating pins.  
Plug into a grounded 3 prong  
outlet.  
To Attach Flat Beater,  
Wire Whip, or PowerKnead™  
Spiral Dough Hook  
Do not remove ground prong.  
Do not use an adapter.  
1.Slide speed control to OFF and  
unplug.  
2.Slip flat beater on beater shaft.  
Do not use an extension cord.  
Failure to follow these  
instructions can result in  
death, fire, or electrical shock.  
To Attach Bowl  
1.Be sure speed control is OFF and  
stand mixer is unplugged.  
2.Place bowl lift handle in down  
position.  
Pin  
3.Fit bowl supports over locating  
pins.  
3.Turn beater to right, hooking  
beater over the pin on shaft.  
4.Plug into a grounded 3 prong  
outlet.  
4.Press down on back of bowl  
until bowl pin snaps into spring  
latch.  
5.Raise bowl before mixing.  
6.Plug into a grounded 3 prong  
outlet.  
To Remove Flat Beater,  
Wire Whip, or PowerKnead™  
Spiral Dough Hook  
1.Slide speed control to OFF and  
unplug.  
2.Press beater upward and turn to  
the left.  
3.Pull beater from beater shaft.  
Household Stand Mixer  
Speed Control  
RESET  
Raise  
OFF/0STIR  
To Raise Bowl  
Plug into a grounded 3 prong  
outlet. Speed control lever should  
always be set on lowest speed for  
starting, then gradually moved to  
desired higher speed to avoid  
splashing ingredients out of bowl.  
See the “Speed Control Guide”  
section.  
1.Rotate handle to straight-up  
position.  
2.Bowl must always be in raised,  
locked position when mixing.  
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9
Auto-Reset Motor Protection  
If the stand mixer does not restart,  
see the “Troubleshooting Problems”  
section.  
If the stand mixer stops due to  
overload, slide the speed control  
lever to OFF. After a few minutes,  
the stand mixer will automatically  
reset. Slide the Speed Control Lever  
to the desired speed and continue  
mixing.  
Using the Pouring Shield*  
Attaching the Pouring Shield*  
1.Make sure the speed control leve
is set to the OFF/0 position.  
2.Unplug the stand mixer.  
3.Attach desired accessory and raise  
the mixing bowl.  
Pouring  
Chute  
4.Slide pouring shield collar around  
beater shaft, centering collar over  
rim of bowl.  
Using the Pouring Shield  
Pour ingredients into the mixing  
bowl through the chute portion of  
shield.  
IMPORTANT: Make sure the guides  
on the bottom of the chute rest on  
the rim of the bowl to keep  
ingredients from falling outside the  
bowl as they are added.  
Removing the Pouring Shield  
1.Make sure the speed control lever  
is set to the OFF/0 position.  
2.Unplug the stand mixer.  
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.  
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10  
Using Your KitchenAid® Attachments  
Flat Beater for normal to heavy mixtures:  
cakes  
biscuits  
creamed frostings  
candies  
quick breads  
meat loaf  
cookies  
pie pastry  
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  
PowerKnead™ Spiral Dough Hook for mixing and kneading  
yeast doughs:  
breads  
coffee cakes  
buns  
rolls  
pizza dough  
Mixing Time  
Your KitchenAid® stand mixer will  
mix faster and more thoroughly  
than most other electric stand  
mixers. Therefore, the mixing time  
in most recipes must be adjusted to  
avoid overbeating. With cakes, for  
example, beating time may be half  
as long as with other stand mixers.  
Mixer Use  
The bowl and beater are designed  
to provide thorough mixing  
without frequent scraping. Scraping  
the bowl once or twice during  
mixing is usually sufficient. Turn  
stand mixer off before scraping.  
The stand mixer may warm up  
during use. Under heavy loads with  
extended mixing time, you may not  
be able to comfortably touch the  
top of the stand mixer. This is  
normal.  
Injury Hazard  
Unplug mixer before touching  
beaters.  
Failure to do so can result in  
broken bones, cuts or bruises.  
NOTE: Do not scrape bowl while  
stand mixer is operating.  
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11  
Care and Cleaning  
NOTE: Always be sure to unplug  
Bowl, white flat beater and white  
spiral dough hook may be washed  
in an automatic dishwasher. Or,  
clean them thoroughly in hot sudsy  
water and rinse completely before  
drying. Wire whip, burnished spiral  
dough hook and burnished flat  
beater should be hand washed and  
dried immediately. Do not wash  
wire whip, burnished spiral dough  
hook and burnished flat beater in a  
dishwasher. Do not store beaters  
on shaft.  
stand mixer before cleaning. Wipe  
stand 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.  
Beater to Bowl Clearance  
Your stand mixer is adjusted at the factory so 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, you can correct the clearance  
easily.  
1.Unplug stand mixer.  
2.Place bowl lift handle in down  
position.  
3.Attach flat beater.  
4.Adjust so flat beater just clears  
bottom surface of bowl when in  
lifted position by turning screw  
(A) counterclockwise to raise the  
bowl and clockwise to lower the  
bowl. Just a slight turn is all that  
A
is required: the screw will not  
1
rotate more than ⁄  
4
turn  
(90 degrees) in either direction.  
(The full range of adjustment is  
1
2
turn, or 180 degrees.)  
5.Place bowl lift handle in up  
position to check clearance.  
6.Repeat steps 4 and 5 if  
necessary.  
NOTE: When properly adjusted, the  
flat beater will not strike on the  
bottom or side of the bowl. If the  
flat beater or the wire whip is so  
close that it strikes the bottom of  
the bowl, coating may wear off the  
beater or wires on whip may wear.  
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12  
Speed Control Guide  
All speeds have the Soft Start® feature which automatically starts the stand  
mixer at a lower speed to help avoid ingredient splash-out and “flour puff”  
at start-up then quickly increases to the selected speed for optimal  
performance.  
Number of Speed  
Stir  
Speed  
STIR  
For slow stirring, combining, mashing,  
starting all mixing procedures. Use to  
add flour and dry ingredients to batter,  
and add liquids to dry ingredients. Do  
not use STIR speed to mix or knead  
yeast doughs.  
2
SLOW MIXING  
For slow mixing, mashing, faster  
stirring. Use to mix and knead yeast  
doughs, heavy batters and candies;  
start mashing potatoes or other  
vegetables; cut shortening into flour;  
mix thin or splashy batters. Use with  
Can Opener attachment.  
4
6
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, Pasta Roller, and  
Fruit/Vegetable Strainer.  
BEATING,  
CREAMING  
For medium-fast beating (creaming) or  
whipping. Use to finish mixing cake,  
doughnut, and other batters. High  
speed for cake mixes. Use with Citrus  
Juicer attachment.  
8
FAST BEATING,  
WHIPPING  
For whipping cream, egg whites, and  
boiled frostings.  
10  
FAST WHIPPING  
For whipping small amounts of cream,  
egg whites or for final whipping of  
mashed potatoes. Use with Pasta  
Maker and Grain Mill attachments.  
NOTE: Will not maintain fast speeds  
under heavy loads, such as when using  
Pasta Maker or Grain Mill attachments.  
Use Speed 2 to mix or knead yeast doughs. Use of any other speed creates  
high potential for stand mixer failure. The PowerKnead™ Spiral Dough  
Hook efficiently kneads most yeast dough within 4 minutes.  
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13  
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 the “Beater to  
Bowl Clearance” section.  
The mixing instructions for recipes  
in this book can guide you in  
converting your own favorite  
recipes for preparation with your  
KitchenAid® stand 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.  
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.  
More elaborate cakes, such as  
Caramel Walnut Banana Torte,  
should be prepared using the  
traditional cake mixing method.  
With this method, sugar and the  
shortening, butter or margarine are  
thoroughly mixed (creamed) before  
other ingredients are added.  
For all cakes, mixing times may  
change because your KitchenAid®  
stand mixer works more quickly  
than other mixers. In general,  
mixing a cake with the KitchenAid®  
stand mixer will take about half the  
time called for in most cake  
recipes.  
Adding Nuts, Raisins, or  
Candied Fruits  
Follow individual recipes for  
guidelines on including these  
ingredients. In general, solid  
materials should be folded in the  
last few seconds of mixing on STIR  
Speed. The batter should be thick  
enough to keep the fruit or nuts  
from sinking to the bottom of the  
pan during baking. Sticky fruits  
should be dusted with flour for  
better distribution in the batter.  
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 help determine the ideal  
mixing time, observe the batter or  
dough and mix only until it has the  
desired appearance described in  
your recipe, such as “smooth and  
creamy.”  
To select the best mixing speeds,  
use the “Speed Control Guide”  
section.  
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14  
Egg Whites  
Whipped Cream  
Place room temperature egg whites  
in clean, dry bowl. Attach bowl and  
wire whip. To avoid splashing,  
gradually turn to designated speed  
and whip to desired stage. See chart  
below.  
Pour cold whipping cream into  
chilled bowl. Attach bowl and wire  
whip. To avoid splashing, gradually  
turn to designated speed and whip  
to desired stage. See chart below.  
AMOUNT  
SPEED  
AMOUNT  
SPEED  
1
4
cup (50 mL) .....GRADUALLY to 10  
cup (125 mL) ...GRADUALLY to 10  
1
1
egg white .....GRADUALLY to 10  
2
2-4 egg whites......GRADUALLY to 8  
1 cup (250 mL) .....GRADUALLY to 8  
1 pint (500 mL).....GRADUALLY to 8  
6
or more  
egg whites......GRADUALLY to 8  
Whipping Stages  
Whipping Stages  
Watch cream closely during  
whipping. Because your  
With your KitchenAid® stand mixer,  
egg whites whip quickly. So, watch  
to avoid overwhipping. This list tells  
you what to expect.  
KitchenAid® stand 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  
Cream stands in stiff, sharp peaks  
when wire whip is removed. Use  
for topping on cakes or desserts, or  
filling for cream puffs.  
Sharp peaks form when wire whip  
is removed, but whites are actually  
soft.  
Stiff but not Dry  
Sharp, stiff peaks form when wire  
whip is removed. Whites are  
uniform in color and glisten.  
Stiff and Dry  
Sharp, stiff peaks form when wire  
whip is removed. Whites are  
speckled and dull in appearance.  
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15  
Attachments and Accessories  
General Information  
KitchenAid® Attachments are designed to assure long life. The attachment  
power shaft and hub socket are of a square design, to eliminate any  
possibility of slipping during the transmission of power to the attachment.  
The hub and shaft housing are tapered to assure a snug fit, even after  
prolonged use and wear. KitchenAid® Attachments require no extra power  
unit to operate them; the power unit is built-in.  
See the Use and Care Guide that came with your stand mixer attachments  
for speed settings and operating time.  
Attachment  
Knob  
Attachment  
Power Shaft‡  
Hinged  
Hub Cover  
Attachment  
Housing  
®
Attachment  
Hub Socket  
Notch  
Pin  
‡Not part of mixer.  
Attachment Shaft  
Housing  
General Instructions  
To Attach  
1.Turn stand mixer off and  
unplug.  
2.Loosen attachment knob by  
turning it counterclockwise.  
3.Flip up hinged hub cover.  
4.Insert attachment shaft housing  
into attachment hub, making  
certain that attachment power  
shaft fits into square attachment  
hub socket. It may be necessary  
to rotate attachment back and  
forth. When attachment is in  
proper position, the pin on the  
attachment will fit into the  
notch on the hub rim.  
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.  
5.Tighten attachment knob by  
turning clockwise until  
Failure to follow these  
instructions can result in  
death, fire, or electrical shock.  
attachment is completely  
secured to stand mixer.  
6.Plug into a grounded 3 prong  
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16  
To Remove  
3.Replace attachment hub cover.  
Tighten attachment knob by  
turning it clockwise.  
1.Turn stand mixer off and  
unplug.  
2.Loosen attachment knob by  
turning it counterclockwise.  
Rotate attachment slightly back  
and forth while pulling out.  
Crabmeat Dip  
1 package (8 oz) light  
cream cheese  
1 cup reduced-fat  
Place cream cheese, cottage cheese, and  
mayonnaise in mixer bowl. Attach bowl and flat  
beater to mixer. Turn to Speed 6 and beat about  
1 minute, or until well blended. Stop and scrape  
bowl. Add all remaining ingredients. Turn to  
Speed 6 and beat about 1 minute, or until all  
ingredients are combined.  
cottage cheese  
1
4
cup reduced-calorie  
mayonnaise  
1
1 can (6 ⁄  
2
oz)  
crabmeat, flaked  
Refrigerate until well chilled. Serve with assorted  
crackers or raw vegetables.  
1 tablespoon lemon  
juice  
3 tablespoons  
chopped green  
Yield: 24 servings (2 tablespoons per serving).  
Per serving: About 42 cal, 4 g protein, 1 g carb,  
3 g fat, 12 mg chol, 180 mg sodium.  
onions  
1
2
teaspoon garlic salt  
3 drops hot pepper  
sauce  
Creamy Pineapple Fruit Dip  
4 ounces light cream  
Place cream cheese in mixer bowl. Attach bowl  
and flat beater to mixer. Turn to Speed 2 and mix  
about 30 seconds. Stop and scrape bowl. Add  
marshmallow cream, pineapple, and orange peel.  
Turn to Speed 4 and beat about 30 seconds.  
Stop and scrape bowl. Turn to Speed 4 and beat  
about 30 seconds. Refrigerate at least 2 hours.  
Serve with sliced fresh fruit, if desired.  
cheese  
1
2
cup marshmallow  
cream  
1 can (8 oz) crushed  
pineapple, well  
drained  
2 teaspoons grated  
orange peel  
Yield: 12 servings (2 tablespoons per serving).  
Per serving: About 61 cal, 1 g protein, 11 g carb,  
2 g fat, 3 mg chol, 58 mg sodium.  
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17  
Layered Mexican Dip  
1 package (8 oz) light  
Place cream cheese in mixer bowl. Attach bowl  
and flat beater to mixer. Turn to Speed 2 and  
mix about 30 seconds. Stop and scrape bowl.  
Add Monterey Jack cheese. Turn to Speed 2 and  
mix about 30 seconds.  
cream cheese  
1
2
cup shredded hot  
pepper Monterey  
Jack cheese  
1
1
1
1
4
cup bean or black  
Spread cheese mixture on 10" serving plate to  
within 1 or 2" of edge. Spread bean dip over  
cheese. Spread salsa over bean dip. Top with  
onions and olives. Refrigerate until ready to  
serve. Serve with tortilla chips, if desired.  
1
bean dip  
2  
cup thick and  
chunky salsa  
cup chopped green  
onions  
cup sliced pitted  
ripe olives  
2  
4  
Yield: 12 servings ( ⁄ cup per serving).  
4
Per serving: About 70 cal, 4 g protein, 3 g carb,  
5 g fat, 12 mg chol, 265 mg sodium.  
Fiesta Cheesecake Appetizer  
2 packages (8 oz  
each) light cream  
cheese, softened  
Place cream cheese and taco seasoning mix in  
mixer bowl. Attach bowl and flat beater to  
mixer. Turn to Speed 6 and beat about  
1
1 package (1.25 oz)  
1 ⁄  
2
minutes, or until fluffy. Stop and scrape bowl.  
taco seasoning mix  
Turn to Speed 4 and add eggs, one at a time,  
beating about 15 seconds after each addition.  
Stop and scrape bowl. Add cheese and green  
chilies. Turn to STIR Speed and mix 15 seconds.  
3 eggs  
2 cups shredded  
Marble-Jack cheese  
1 can (4 oz) green  
Pour mixture into greased 9" springform pan.  
Bake at 350ºF for 40 minutes, or until knife  
inserted near center comes out clean. Remove  
from oven and spread with sour cream. Return  
to oven and bake 5 minutes longer. Cool  
15 minutes. Refrigerate 3 to 8 hours. Before  
serving, remove outer ring and spread top of  
cheesecake with salsa. Serve with taco chips, if  
desired.  
chilies  
1 cup light sour  
cream  
1 cup salsa  
Yield: 20 servings (1 wedge per serving).  
Per serving: About 136 cal, 7 g protein, 5 g carb,  
9 g fat, 59 mg chol, 421 mg sodium.  
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18  
Nutty Cheese Ball  
1 cup shredded sharp  
Cheddar cheese  
Place all ingredients, except pecans, in mixer  
bowl. Attach bowl and flat beater to mixer. Turn  
to Speed 4 and beat about 1 minute, or until  
well blended.  
1 cup shredded Swiss  
cheese  
1 package (8 oz) light  
cream cheese  
2 tablespoons  
chopped fresh  
chives  
On waxed paper, shape mixture into a ball. Roll  
ball in chopped pecans. Wrap in waxed paper.  
Refrigerate until serving time. Serve with  
assorted crackers or raw vegetables.  
2 teaspoons  
Yield: 24 servings (2 tablespoons per serving).  
Worcestershire  
Per serving: About 65 cal, 4 g protein, 1 g carb,  
5 g fat, 13 mg chol, 109 mg sodium.  
sauce  
teaspoon paprika  
teaspoon garlic  
powder  
1
2
4
1
1
4  
cup finely chopped  
pecans  
Spinach and Cheese Crostini  
1 baguette loaf, cut  
Place baguette slices on baking sheet. Bake at  
375°F for 4 to 6 minutes, or until toasted. Set  
aside.  
1
into ⁄2" slices  
2 teaspoons butter or  
margarine  
cup finely chopped  
onion  
Melt butter in 10" skillet over medium heat. Add  
onion and garlic. Cook and stir 2 to  
3 minutes, or until softened. Add spinach. Cook  
and stir 30 to 60 seconds, or until warm. Cool  
slightly.  
1
2
1 clove garlic, minced  
1 package (9 oz)  
frozen chopped  
spinach, thawed  
and squeezed dry  
Place cream cheese in mixer bowl. Attach bowl  
and flat beater to mixer. Turn to Speed 2, mix  
about 30 seconds. Add spinach mixture.  
Continuing on Speed 2, mix about 30 seconds.  
Add red peppers. Continuing on Speed 2, mix  
about 30 seconds. Spread spinach mixture on  
toasted baguette slices. Top each slice with  
about 1 teaspoon Cheddar cheese. Bake at 375°F  
for 5 to 8 minutes, or until thoroughly heated  
and cheese is melted. Serve warm.  
1 package (8 oz) light  
cream cheese  
cup roasted red  
peppers  
cup shredded  
Cheddar cheese  
1
4
1
2
Yield: 12 servings (2 crostini per serving).  
Per serving: About 141 cal, 6 g protein, 16 g  
carb, 6 g fat, 12 mg chol, 324 mg sodium.  
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19  
Mushroom-Onion Tartlets  
Pastry Crusts  
To Make Pastry Crusts:  
4 oz light cream  
cheese  
Place cream cheese and 2 tablespoons butter in  
mixer bowl. Attach bowl and flat beater to  
3 tablespoons butter  
mixer. Turn to Speed 4 and beat about 1 minute.  
Stop and scrape bowl. Add ⁄  
Speed 2 and mix about 1 minute, or until well  
blended. Form mixture into a ball. Wrap in  
waxed paper and chill 1 hour. Clean mixer bowl  
and beater.  
or margarine,  
3
4
cup flour. Turn to  
divided  
cup plus 1 teaspoon  
all-purpose flour  
3
4
8 oz fresh  
mushrooms,  
coarsely chopped  
cup chopped green  
onions  
To Make Filling:  
1
2
Melt remaining 1 tablespoon butter in 10" skillet  
over medium heat. Add mushrooms and onions.  
Cook and stir until tender. Remove from heat.  
Cool slightly.  
Filling  
1 egg  
Divide chilled dough into 24 pieces. Press each  
piece into miniature muffin cup (greased, if  
desired).  
1
4
teaspoon dried  
thyme leaves  
1
2
cup shredded Swiss  
cheese  
For filling, place egg, remaining 1 teaspoon  
flour, and thyme in mixer bowl. Attach bowl and  
flat beater to mixer. Turn to Speed 6 and beat  
about 30 seconds. Stir in cheese and cooled  
mushroom mixture. Spoon into pastry-lined  
muffin cups. Bake at 375°F for 15 to 20 minutes,  
or until egg mixture is puffed and golden brown.  
Serve warm.  
Yield: 12 servings (2 tartlets per serving).  
Per serving: About 98 cal, 4 g protein, 8 g carb,  
6 g fat, 33 mg chol, 83 mg sodium.  
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20  
Sweet Potato Puff  
2 medium sweet  
potatoes, cooked  
Place potatoes in mixer bowl. Attach bowl and  
flat beater to mixer. Turn to Speed 2 and mix  
about 30 seconds. Add milk, sugar, eggs,  
2 tablespoons butter, nutmeg, and cinnamon.  
Turn to Speed 4 and beat about 1 minute.  
Spread mixture in greased 9" pie plate. Bake at  
400°F for 20 minutes, or until set. Clean bowl  
and beater.  
and peeled  
1
3
2
cup low-fat milk  
cup sugar  
1
2 eggs  
2 tablespoons butter  
or margarine  
teaspoon nutmeg  
teaspoon cinnamon  
1
2
2
Place all topping ingredients in mixer bowl.  
Attach bowl and flat beater to mixer. Turn to  
STIR Speed and mix about 15 seconds. Spread  
on hot puff. Bake 10 minutes longer.  
1
1
Crunchy Praline  
Topping  
Yield: 6 servings ( ⁄ cup per serving).  
2
2 tablespoons butter  
or margarine,  
Per serving: About 268 cal, 6 g protein, 35 g  
carb, 12 g fat, 2 mg chol, 176 mg sodium.  
melted  
cup corn flakes  
cup chopped  
walnuts or pecans  
cup firmly packed  
brown sugar  
3
4
4
1
1
4
Herbed Whipped Squash  
1 large butternut  
squash, baked  
(about 3 cups  
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.  
1
cooked)  
1
4
cup butter or  
margarine, melted  
1
2
teaspoon dried  
tarragon leaves  
teaspoon salt  
teaspoon black  
Yield: 6 servings ( ⁄ cup per serving).  
2
1
8
Per serving: About 107 cal, 1 g protein, 11 g  
carb, 7 g fat, 0 mg chol, 137 mg sodium.  
1
8
pepper  
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21  
Appetizer Cream Puffs  
with Creamy Feta Olive Filling  
Cream Puffs  
To Make Cream Puffs:  
1 cup water  
Heat water, butter, and salt in a medium  
saucepan over high heat to a full rolling boil.  
Reduce heat and quickly stir in flour, mixing  
vigorously until mixture leaves sides of pan in a  
ball.  
1
2
cup butter or  
margarine  
1
4
teaspoon salt  
1 cup all-purpose  
flour  
Place flour mixture in mixer bowl. Attach bowl  
and flat beater. Turn to Speed 2 and add eggs,  
one at a time, beating about 30 seconds after  
each addition. Stop and scrape bowl. Turn to  
Speed 4 and beat about 15 seconds.  
4 eggs  
Filling  
1 package (8 oz) light  
cream cheese  
Drop dough onto greased baking sheets forming  
36 mounds, 2" apart. Bake at 400ºF for  
10 minutes. Reduce heat to 350ºF and bake  
25 minutes longer. Turn off oven. Remove pans  
from oven. Cut a small slit in side of each puff.  
Return pans to oven (turned off) for 10 minutes,  
leaving oven door ajar. Cool completely on rack.  
4 oz crumbled  
tomato-basil feta  
cheese  
cup light sour  
cream  
cup finely chopped  
kalamata or ripe  
olives  
teaspoon lemon  
pepper seasoning  
1
2
1
3
To Make Filling:  
1
2
Combine all ingredients in mixer bowl. Attach  
bowl and flat beater. Turn to Speed 2 and mix  
about 30 seconds, or until blended. Pipe or  
spoon about 1 tablespoon filling into each cream  
puff.  
Yield: 36 servings (1 filled cream puff per  
serving).  
Per serving: About 72 cal, 2 g protein, 4 g carb,  
5 g fat, 37 mg chol, 132 mg sodium.  
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22  
Mashed Potatoes  
5 large potatoes  
Warm mixer bowl and flat beater with hot water;  
dry. Place hot potatoes in bowl. Attach bowl and  
flat beater to mixer. Gradually turn to Speed 2  
and mix about 1 minute, or until smooth.  
1
(about 2 ⁄ lbs),  
2
peeled, quartered,  
and boiled  
cup low-fat milk,  
heated  
1
2
Add all remaining ingredients. Turn to Speed 4  
and beat about 30 seconds, or until milk is  
absorbed. Gradually turn to Speed 6 and beat  
about 1 minute, or until fluffy. Stop and scrape  
bowl. Exchange flat beater for wire whip. Turn to  
Speed 10 and whip 2 to 3 minutes.  
3
2 tablespoons butter  
or margarine  
1 teaspoon salt  
1
8
teaspoon black  
pepper  
Yield: 9 servings ( ⁄ cup per serving).  
4
Per serving: About 111 cal, 2 g protein, 19 g  
carb, 3 g fat, 8 mg chol, 296 mg sodium.  
VARIATIONS  
Garlic Mashed Potatoes  
Substitute 1 teaspoon garlic salt for salt.  
Per serving: About 111 cal, 2 g protein, 19 g  
carb, 3 g fat, 8 mg chol, 239 mg sodium.  
9 large potatoes  
(about  
Mashed Potatoes for a Crowd  
Prepare as directed above, using 6 qt mixer bowl.  
5 lbs), peeled,  
quartered, and  
3
Yield: 18 servings ( ⁄  
4
cup per serving).  
boiled  
cups low-fat milk,  
2
3
heated  
3 tablespoons butter  
or margarine  
teaspoons salt  
teaspoon black  
pepper  
1
1 ⁄  
4
2
1
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23  
Garden Quiche  
Baked Pastry Shell  
(see the “Pie Pastry”  
section)  
Follow procedure for Baked Pastry Shell. Cool  
10 minutes.  
Meanwhile, heat oil in large non-stick skillet over  
medium-high heat. Add onion and bell pepper.  
Cook about 1 minute, stirring frequently. Add  
mushrooms. Cook and stir about 2 minutes, or  
until vegetables are tender. Set aside.  
1 tablespoon oil  
1 small onion,  
chopped  
1 medium green bell  
pepper, chopped  
8 oz sliced fresh  
Place eggs, milk, parsley, salt, and hot pepper  
sauce in mixer bowl. Attach bowl and wire whip  
to mixer. Turn to Speed 2 and mix 1 to  
2 minutes.  
mushrooms  
6 eggs  
1
3
cup low-fat milk  
1 tablespoon  
chopped fresh  
parsley  
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 teaspoon salt  
5 drops hot pepper  
sauce  
1 cup (4 oz) reduced-  
fat shredded Swiss  
cheese  
Yield: 8 servings.  
Per serving (filling and crust): About 264 cal,  
12 g protein, 17 g carb, 16 g fat, 172 mg chol,  
561 mg sodium.  
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24  
Mexican Meat Loaf  
3
1 cup salsa, divided  
Place ⁄  
4
cup salsa, bread crumbs, onion, egg,  
2 cups soft bread  
Worcestershire sauce, thyme, garlic salt, and  
pepper in mixer bowl. Attach bowl and flat  
beater to mixer. Turn to STIR Speed, mix about  
30 seconds. Add beef and turkey. Continuing on  
STIR Speed, mix about 45 seconds, or until  
blended.  
crumbs  
1 small onion,  
chopped  
1 egg  
1 tablespoon  
Worcestershire  
sauce  
Divide mixture into 3 equal parts. Shape each  
part into a loaf about 6 x 3 x 12". Place loaves on  
rack in shallow baking pan. Spoon remaining  
salsa on tops of loaves. Bake at 350°F for 40 to  
45 minutes, or until no longer pink in center.  
1 teaspoon dried  
thyme  
teaspoon garlic salt  
teaspoon pepper  
1
4
2
1
1 pound lean ground  
Yield: 6 servings (2 servings per loaf).  
beef  
Per serving: About 167 cal, 11 g protein, 16 g  
carb, 6 g fat, 47 mg chol, 426 mg sodium.  
1
2
pound ground  
turkey  
VARIATION  
Mexican Appetizer Meatballs  
Form meat mixture into 1" balls. Place in 13 x 9 x  
2" rectangular baking pan. Bake at 400°F for 20  
to 25 minutes, or until no longer pink inside.  
Serve with salsa, if desired.  
Yield: 18 servings (2 meatballs per serving).  
Per serving: About 124 cal, 9 g protein, 11 g  
carb, 5 g fat, 36 mg chol, 287 mg sodium.  
Meat Loaf for a Crowd  
Double the ingredients and mix in the 6 qt mixer  
bowl.  
1
Yield: 12 servings ( ⁄  
2
loaf per serving).  
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25  
Chicken and Mushroom Casserole  
with Cheese Puff Topping  
Filling  
2 tablespoons butter  
or margarine  
To Make Filling:  
Melt butter in large skillet over medium heat.  
Add chicken and onion. Cook and stir 3 minutes.  
Add mushrooms. Cook and stir 5 minutes. Add  
tomatoes, flour, and thyme. Cook and stir until  
thickened and bubbly. Cover and keep warm on  
low heat.  
3 boneless, skinless  
chicken breast  
halves, cut into  
1
2" pieces  
1 medium onion or 3  
shallots, sliced  
To Make Pastry Topping:  
8 ounces button or  
crimini mushrooms,  
Heat water, butter, and salt in small saucepan  
over high heat to a full rolling boil. Reduce heat  
and quickly stir in flour, mixing vigorously until  
mixture leaves sides of pan in a ball.  
halved or quartered  
1
1 can (14 ⁄  
2
oz) diced  
tomatoes,  
undrained  
Place flour mixture in mixer bowl. Attach bowl  
and flat beater to mixer. Turn to Speed 2 and  
add eggs, one at a time, mixing about  
30 seconds after each addition. Stop and scrape  
bowl. Turn to Speed 4 and beat about  
15 seconds. Add cheese. Turn to STIR Speed and  
mix about 10 seconds.  
2 tablespoons flour  
1
2
teaspoon dried  
thyme leaves  
Pastry Topping  
1
4
2
cup water  
cup butter or  
margarine, cut up  
teaspoon salt  
cup all-purpose  
flour  
Pour hot filling into 2-qt casserole dish sprayed  
with no-stick cooking spray. Spoon pastry into  
4 mounds on top of chicken mixture. Bake at  
400°F for 35 to 45 minutes, or until pastry is  
puffed and browned and filling is bubbly.  
1
1
4
1
2
2 eggs  
Yield: 4 servings.  
2 oz sharp Cheddar  
Per serving: About 507 cal, 39 g protein, 24 g  
carb, 28 g fat, 240 mg chol, 706 mg sodium.  
cheese, diced  
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26  
Quick Yellow Cake  
1
2 ⁄  
4
cups all-purpose  
flour  
cups sugar  
Combine dry ingredients in mixer bowl. Add  
shortening, milk, and vanilla. Attach bowl and  
flat beater to mixer. Turn to Speed 2 and mix  
about 1 minute. Stop and scrape bowl. Add  
eggs. Continuing on Speed 2, mix about  
30 seconds. Stop and scrape bowl. Turn to  
Speed 6 and beat about 1 minute.  
1
1 ⁄  
3
3 teaspoons baking  
powder  
teaspoon salt  
cup shortening  
1
2
1
2
1 cup low-fat milk  
1 teaspoon vanilla  
2 eggs  
Pour batter into two greased and floured 8- or  
9" round baking pans. Bake at 350°F for  
30 to 35 minutes, or until toothpick inserted in  
center comes out clean. Cool 10 minutes.  
Remove from pans. Cool completely on wire  
rack. Frost if desired.  
Yield: 12 to 16 servings.  
Per serving: About 272 cal, 4 g protein, 42 g  
carb, 10 g fat, 37 mg chol, 175 mg sodium.  
Easy White Cake  
2 cups all-purpose  
Combine dry ingredients in mixer bowl. Add  
shortening, milk, and vanilla. Attach bowl and  
flat beater to mixer. Turn to Speed 2 and mix  
about 1 minute. Stop and scrape bowl. Add egg  
whites. Turn to Speed 6 and beat about  
1 minute, or until smooth and fluffy.  
flour  
1
1 ⁄  
2
cups sugar  
3 teaspoons baking  
powder  
teaspoon salt  
cup shortening  
1
2
2
1
Pour batter into two greased and floured 8- or  
9" round baking pans. Bake at 350°F for  
30 to 35 minutes, or until toothpick inserted in  
center comes out clean. Cool 10 minutes.  
Remove from pans. Cool completely on wire rack.  
Frost if desired.  
1 cup low-fat milk  
1 teaspoon vanilla  
4 egg whites  
Yield: 12 to 16 servings.  
Per serving: About 267 cal, 4 g protein, 42 g  
carb, 9 g fat, 2 mg chol, 183 mg sodium.  
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27  
Caramel Walnut Banana Torte  
Topping  
1 cup firmly packed  
brown sugar  
To Make Topping:  
Place brown sugar, butter, and cream in small  
saucepan. Heat over low heat just until butter  
melts, stirring constantly. Pour over bottoms of  
three 8- or 9" round baking pans. Sprinkle with  
walnuts.  
1
2
cup butter or  
margarine  
1
4
cup whipping  
cream  
To Make Cake:  
1 cup chopped  
Place sugar and butter in mixer bowl. Attach  
bowl and flat beater to mixer. Turn to Speed 2  
and mix about 30 seconds. Stop and scrape  
bowl. Add banana and vanilla. Continuing on  
Speed 2, mix about 30 seconds. Continuing on  
Speed 2, add eggs, one at a time, mixing about  
15 seconds after each addition. Stop and scrape  
bowl.  
walnuts  
Cake  
1
1 ⁄  
2
cups sugar  
cup butter or  
margarine, softened  
1
2
1 cup (2 medium)  
mashed ripe  
banana  
1 teaspoon vanilla  
3 eggs  
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  
1
2 ⁄  
2
cups all-purpose  
flour  
1
1 ⁄  
4
teaspoons baking  
powder  
1 teaspoon baking  
soda  
teaspoon salt  
cup buttermilk  
1
4
2
3
completely on wire racks.  
Meanwhile, to make filling, combine sugar, flour,  
and salt in medium saucepan. Gradually stir in  
Filling  
milk. Heat to boiling over medium heat, stirring  
1
2
cup sugar  
1
constantly. Stir about ⁄  
4
cup hot mixture into  
3 tablespoons all-  
beaten egg in separate bowl. Pour egg mixture  
into saucepan. Cook until mixture is bubbly,  
stirring constantly. Remove from heat. Stir in  
vanilla and butter. Cool slightly. Refrigerate  
1 hour while cake is cooling.  
purpose flour  
teaspoon salt  
1
4
1 cup low-fat milk  
1 egg, beaten  
1 teaspoon vanilla  
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.  
1 tablespoons butter  
or margarine  
2 medium bananas,  
thinly sliced  
cup whipping  
cream, whipped  
1
2
Yield: 16 to 20 servings.  
Per serving: About 451 cal, 7 g protein, 65 g  
carb, 19 g fat, 58 mg chol, 384 mg sodium.  
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28  
Angel Food Cake  
1
1
1 ⁄  
4
cups all-purpose  
flour  
cups sugar, divided  
cups egg whites  
(about 12 to 15 egg  
whites)  
teaspoons cream of  
tartar  
teaspoon salt  
Mix flour and ⁄  
2
cup sugar in small bowl.  
Set aside.  
1
1 ⁄  
2
Place egg whites in mixer bowl. Attach bowl and  
wire whip to mixer. Gradually turn to Speed 6  
and whip 30 to 60 seconds, or until egg whites  
are frothy.  
1
1 ⁄  
2
1
1 ⁄  
2
Add cream of tartar, salt, and vanilla. Turn to  
Speed 8 and whip 2 to 2 ⁄  
whites are almost stiff but not dry. Turn to  
Speed 2. Gradually add remaining 1 cup sugar  
and mix about 1 minute. Stop and scrape bowl.  
1
1
4
2
minutes, or until  
1
1 ⁄  
2
teaspoons vanilla or  
1
2
teaspoon almond  
extract  
Remove bowl from mixer. Spoon flour-sugar  
mixture, one-fourth at a time, over egg whites.  
Fold in gently with spatula, just until blended.  
Pour batter into ungreased 10" tube pan. With  
knife, gently cut through batter to remove large  
air bubbles. Bake at 375°F for 35 minutes, or  
until crust is golden brown and cracks are very  
dry. Immediately invert cake onto funnel or soft  
drink bottle. Cool completely. Remove from pan.  
Yield: 16 servings.  
Per serving: About 124 cal, 4 g protein, 27 g  
carb, 0 g fat, 0 mg chol, 79 mg sodium.  
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29  
Old-Fashioned Pound Cake  
3 cups all-purpose  
Combine dry ingredients in mixer bowl. Add  
butter, milk, vanilla, and almond extract. Attach  
bowl and flat beater to mixer. Turn to STIR Speed  
and mix about 1 minute. Stop and scrape bowl.  
Turn to Speed 6 and beat about 2 minutes. Stop  
and scrape bowl.  
flour  
2 cups sugar  
3 teaspoons baking  
powder  
teaspoon salt  
1
2
2 cups butter,  
Turn to Speed 2 and add eggs, one at a time,  
mixing about 15 seconds after each addition.  
Turn to Speed 4 and beat about 30 seconds.  
softened  
cup low-fat milk  
1
2
1 teaspoon vanilla  
Pour batter into greased and floured 10" tube  
pan. Bake at 350°F for 1 hour 15 minutes, or  
until toothpick inserted in center comes out  
clean. Cool completely on wire rack. Remove  
cake from pan.  
1 teaspoon almond  
extract  
6 eggs  
Yield: 16 servings.  
Per serving: About 419 cal, 5 g protein, 44 g  
carb, 25 g fat, 143 mg chol, 378 mg sodium.  
VARIATION  
Double Chocolate Pound Cake  
1
Add ⁄  
2
cup unsweetened Dutch-processed cocoa  
powder to dry ingredients. Reduce butter to  
1 cup. Increase milk to 1 cup. Omit almond  
extract. Prepare as directed above. Bake at 325°F  
for 1 hour 20 minutes.  
Chocolate Glaze  
Melt 1 square (1 oz) semisweet chocolate and  
1 teaspoon shortening in small saucepan over  
low heat, stirring to blend. Drizzle over cake.  
Yield: 16 servings.  
Per serving (cake and glaze): About 390 cal, 6 g  
protein, 55 g carb, 18 g fat, 99 mg chol, 289 mg  
sodium.  
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30  
Italian Cream Cake  
5 eggs, separated  
Place egg whites in mixer bowl. Attach bowl and  
1
2
cup butter or  
wire whip to mixer. Turn to Speed 8 and whip  
1
margarine  
2 2  
to 3 minutes, or until egg whites are stiff but  
1
2
cup shortening  
cup sugar  
not dry. Place egg whites in another bowl.  
3
1 ⁄  
4
Place butter, shortening, and sugar in mixer  
2 cups all-purpose  
bowl. Attach bowl and flat beater to mixer. Turn  
flour  
1
to Speed 4 and mix about 2 ⁄  
2
minutes, or until  
1 teaspoon baking  
soda  
1 cup buttermilk  
1 teaspoon vanilla  
2 cups coconut  
light and fluffy. Continuing on Speed 4, add egg  
yolks, one at a time, mixing about 15 seconds  
after each addition. Stop and scrape bowl.  
Mix flour and baking soda. Add half to sugar  
mixture in mixer bowl. Turn to Speed 2 and mix  
about 30 seconds. Add buttermilk, vanilla, and  
remaining flour mixture. Gradually turn to Speed  
4 and beat about 1 minute.  
1 cup chopped  
pecans  
Add coconut and pecans. Turn to STIR Speed and  
mix just until blended. Remove bowl from mixer.  
Gently fold in beaten egg whites with spatula  
just until blended. Pour batter into greased and  
floured 13 x 9 x 2" baking pan. Bake at 350°F for  
40 to 50 minutes, or until toothpick inserted in  
center comes out clean. Cool completely on wire  
rack. Spread with Cream Cheese Frosting.  
Yield: 15 servings.  
NOTE: For best flavor, chill cake in refrigerator  
several hours or overnight.  
Cream Cheese Frosting  
4 cups powdered  
sugar  
Place all ingredients in mixer bowl. Attach bowl  
and flat beater to mixer. Turn to Speed 2 and  
mix about 30 seconds, or until blended. Stop and  
scrape bowl. Turn to Speed 4 and beat about  
2 minutes, or until smooth and creamy. Spread  
on cooled cake.  
1 package (8 oz) light  
cream cheese,  
softened  
cup butter or  
margarine, softened  
1
2
Per serving: About 626 cal, 7 g protein, 77 g  
carb, 33 g fat, 112 mg chol, 351 mg sodium.  
1 teaspoon vanilla  
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31  
Chocolate Cake  
2 cups all-purpose  
Combine dry ingredients in mixer bowl. Add  
shortening, milk, and vanilla. Attach bowl and  
flat beater to mixer. Turn to Speed 2 and mix  
about 1 minute. Stop and scrape bowl. Add eggs  
and chocolate. Continuing on Speed 2, mix  
about 30 seconds. Stop and scrape bowl. Turn to  
Speed 6 and beat about 1 minute.  
flour  
1
1 ⁄  
3
cups sugar  
1 teaspoon baking  
powder  
teaspoon baking  
soda  
teaspoon salt  
cup shortening  
1
2
1
2
Pour batter into two greased and floured  
8- or 9" round baking pans. Bake at 350°F for 30  
to 35 minutes, or until toothpick inserted in  
center comes out clean. Cool 10 minutes.  
Remove from pans. Cool completely on wire  
rack. Frost if desired.  
1
2
1 cup low-fat milk  
1 teaspoon vanilla  
2 eggs  
2 squares (1 oz each)  
unsweetened  
chocolate, melted  
Yield: 12 to 16 servings.  
Per serving: About 285 cal, 4 g protein, 41 g  
carb, 12 g fat, 37 mg chol, 185 mg sodium.  
Apple Cake  
1
1 ⁄  
2
cups all-purpose  
flour  
Combine dry ingredients in mixer bowl. Add  
applesauce, butter, and eggs. Attach bowl and  
flat beater to mixer. Turn to Speed 2 and mix  
about 1 minute. Stop and scrape bowl. Turn to  
Speed 4 and beat about 30 seconds. Add apple  
and walnuts. Turn to STIR Speed and mix 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 13 x 9 x  
2" baking pan. Bake at 350°F for 35 to  
40 minutes, or until toothpick inserted in center  
comes out clean. Cool completely on wire rack.  
Frost with Caramel Creme Frosting, if desired.  
soda  
teaspoon salt  
teaspoons  
cinnamon  
teaspoon nutmeg  
cups applesauce  
cup butter or  
margarine, melted  
1
2
1
1 ⁄  
2
1
2
1
1 ⁄  
2
Yield: 12 to 16 servings.  
1
2
Per serving: About 318 cal, 5 g protein, 51 g  
carb,  
11 g fat, 36 mg chol, 315 mg sodium.  
2 eggs  
1 cup chopped,  
peeled apple  
cup chopped  
walnuts  
VARIATION  
1
2
Apple Cake Made Ahead  
Caramel Creme  
Frosting, if desired  
(see the “Caramel  
Creme Frosting”  
section)  
Double all ingredients and prepare in 6 qt mixer  
bowl. Bake in two pans. Enjoy one cake now;  
freeze the second and frost when ready to serve.  
Yield: 24 to 32 servings.  
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32  
Sunshine Chiffon Cake  
2 cups all-purpose  
Combine flour, sugar, baking powder, and salt in  
mixer bowl. Add water, oil, egg yolks, vanilla,  
and lemon rind. Attach bowl and wire whip to  
mixer. Turn to Speed 4 and beat about 1 minute.  
Stop and scrape bowl. Continuing on Speed 4,  
beat about 15 seconds. Pour mixture into  
flour  
1
1 ⁄  
2
cups sugar  
1 tablespoon baking  
powder  
1
4
2
teaspoon salt  
cup cold water  
cup oil  
3
another bowl. Clean mixer bowl and wire whip.  
1
2
Place egg whites and cream of tartar in mixer  
7 egg yolks, beaten  
1 teaspoon vanilla  
bowl. Attach bowl and wire whip to mixer. Turn  
1
to Speed 8 and whip 2 to 2 ⁄  
2
minutes, or until  
2 teaspoons grated  
whites are stiff but not dry.  
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
2
teaspoon cream of  
tartar  
Pour batter into ungreased 10" tube pan. Bake at  
325°F for 60 to 75 minutes, or until top springs  
back when lightly touched. Immediately invert  
cake onto funnel or soft drink bottle. Cool  
completely. Remove from pan. Drizzle with  
Lemon Glaze.  
Lemon Glaze  
1 cup powdered  
sugar  
Combine powdered sugar and butter in small  
bowl. Stir in lemon juice, 1 tablespoon at a time,  
until glaze is of desired consistency.  
1 tablespoon butter  
or margarine,  
softened  
Yield: 16 servings.  
Per serving: About 256 cal, 4 g protein, 38 g  
carb, 10 g fat, 93 mg chol, 152 mg sodium.  
2-3 tablespoons lemon  
juice  
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33  
Chocolate Almond Brownie Cake  
Cake  
To Make Cake:  
7 squares (1 oz each)  
Melt chocolate and butter in medium saucepan  
over low heat, stirring constantly. Remove from  
heat; cool slightly.  
semisweet  
chocolate  
cup butter or  
margarine  
1
2
Place egg whites in mixer bowl. Attach bowl and  
wire whip to mixer. Turn to Speed 8 and whip  
1 to 2 minutes, or until stiff peaks form. Place  
egg whites in another bowl. Clean mixer bowl  
and wire whip.  
3 eggs, separated  
1
2
2
cup sugar  
teaspoon almond  
extract  
1
2 tablespoons all-  
purpose flour  
Place chocolate mixture, sugar, and almond  
extract in mixer bowl. Attach bowl and flat  
beater to mixer. Turn to Speed 4 and beat about  
1 minute. Stop and scrape bowl. Continuing on  
Speed 4, add egg yolks, one at a time, beating  
about 30 seconds after each addition.  
Continuing on Speed 4, add flour and beat  
about 15 seconds. Gently fold in egg whites with  
spatula.  
Glaze  
1 square (1 oz)  
semisweet  
chocolate  
1 teaspoon  
shortening  
Spoon batter into 8" springform pan that has  
been greased and floured on the bottom only.  
Bake at 375°F for 20 to 25 minutes, or until set  
in center. Cool completely on wire rack before  
glazing. Clean mixer bowl.  
Topping  
1
2
cup whipping  
cream  
1 tablespoon  
powdered sugar  
teaspoon almond  
extract  
To Make Glaze:  
1
4
Melt chocolate and shortening in small saucepan  
over low heat, stirring to blend. Drizzle over  
cake.  
2 tablespoons sliced  
almonds  
To Make Topping:  
Place cream, powdered sugar, and almond  
extract in mixer bowl. Attach wire whip and  
bowl to mixer. Turn to Speed 10 and whip 30 to  
60 seconds, or until stiff peaks form. Pipe or  
spoon whipped cream in ring over top of cake.  
Sprinkle with almonds. Store in refrigerator.  
Yield: 16 servings.  
Per serving: About 180 cal, 3 g protein, 17 g  
carb, 13 g fat, 58 mg chol, 74 mg sodium.  
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34  
Double Lemon Cake Roll  
Cake  
4 eggs  
To Make Cake:  
Place eggs in mixer bowl. Attach bowl and wire  
3
4  
cup granulated  
sugar  
whip to mixer. Turn to Speed 8 and whip eggs  
about 3 minutes, or until very thick and lemon  
colored. Continuing on Speed 8, gradually add  
sugar, beating about 1 minute. Stop and scrape  
bowl.  
1
1
1
2  
2  
4
cup water  
teaspoon vanilla  
teaspoon lemon  
extract  
cup all-purpose  
flour  
Add water, vanilla, and lemon extract. Turn to  
Speed 4 and beat about 30 seconds. Continuing  
on Speed 4, gradually add flour, baking powder,  
and salt. Beat about 30 seconds, or until batter is  
smooth.  
2
3
1 teaspoon baking  
powder  
teaspoon salt  
1
4
1
1
Line a 15 ⁄  
2
x10 ⁄ x1" baking pan with waxed  
2
paper, aluminum foil, or parchment paper.  
Grease well. Pour batter into pan, spreading to  
corners. Bake at 375°F for 11 to 13 minutes, or  
until toothpick inserted in center comes out  
clean. Remove from oven and immediately turn  
onto a towel sprinkled with powdered sugar.  
Remove paper or foil. Roll cake and towel  
together. Cool completely on wire rack.  
Lemon Filling  
1 package (8 oz) light  
cream cheese,  
softened  
1 cup powdered  
sugar  
1 tablespoon lemon  
juice  
2 teaspoons grated  
To Make Lemon Filling:  
lemon peel  
Place ingredients in mixer bowl. Attach bowl and  
flat beater to mixer. Turn to Speed 4 and beat  
1
about 1 ⁄  
2
minutes, or until well mixed. Spread on  
cooled cake roll.  
When cool, unroll cake and spread with Lemon  
Filling. Reroll and sprinkle with powdered sugar.  
Yield: 10 servings (1" slice per serving).  
Per serving: About 217 cal, 6 g protein, 35 g  
carb, 6 g fat, 96 mg chol, 213 mg sodium.  
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35  
Gingered Pear Upside-Down Cake  
Topping  
To Make Topping:  
1
2
cup packed brown  
Combine brown sugar, butter, and corn syrup in  
small saucepan. Cook and stir over medium-low  
heat for 3 to 5 minutes, or until smooth. Pour  
evenly into 9" round or square cake pan that has  
been sprayed with no-stick cooking spray.  
sugar  
cup butter or  
margarine  
1
4
1 tablespoon light  
corn syrup  
Sprinkle evenly with chopped ginger. Set aside.  
1 tablespoon finely  
To Make Cake:  
chopped  
crystallized ginger  
Place granulated sugar, shortening, and vanilla in  
mixer bowl. Attach bowl and flat beater to  
mixer. Turn to Speed 2 and mix about  
45 seconds. Continuing on Speed 2, add eggs  
and mix about 45 seconds longer. Continuing on  
Speed 2, add remaining cake ingredients and mix  
about 30 seconds. Stop and scrape bowl. Turn to  
Speed 6 and beat about 1 minute.  
1 large ripe pear  
Cake  
1 cup granulated  
sugar  
cup shortening  
1
2
1 teaspoon vanilla  
Peel, core, and slice pear. Arrange pear slices  
evenly over sugar mixture in pan. Spread batter  
evenly over pear slices.  
2 eggs  
1
1 ⁄  
2
cups all-purpose  
flour  
1
2
cup low-fat milk  
Bake at 350ºF for 45 to 55 minutes, or until  
center springs back when touched lightly. Let  
stand in pan about 3 minutes. Invert onto  
serving plate. Serve warm or at room  
temperature.  
1 tablespoon finely  
chopped  
crystallized ginger  
teaspoons baking  
powder  
teaspoon nutmeg  
teaspoon salt  
1
1 ⁄  
2
Yield: 8 servings.  
1
2
1
4
Per serving: About 462 cal, 5 g protein, 66 g  
carb, 21 g fat, 70 mg chol, 210 mg sodium.  
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36  
Cappuccino Fudge Cupcakes  
Cupcakes  
To Make Cupcakes:  
1
2
cup butter or  
Place butter in bowl. Attach bowl and flat beater  
to mixer. Turn to Speed 6 and gradually add  
sugar, beating about 3 minutes, or until light  
and fluffy. Turn to Speed 4 and add eggs, one at  
a time, beating for 30 seconds after each  
addition. Stop and scrape bowl. Dissolve instant  
espresso in milk. Set aside.  
margarine,  
softened  
cups sugar  
1
1 ⁄  
2
3 eggs  
3
4
cup milk  
1 tablespoon plus  
2 teaspoons instant  
espresso or coffee  
Combine flour, baking powder, and salt. Turn to  
1
granules  
cups all-purpose  
flour  
teaspoons baking  
powder  
teaspoon salt  
STIR Speed and add ⁄  
3
of the flour mixture  
1
3
1 ⁄  
4
alternately with ⁄  
2
of the milk mixture, mixing  
15 seconds after each addition.  
1
1 ⁄  
2
Spoon batter into 8 greased and floured custard  
cups. Place cups on baking sheet. Bake at 350°F  
for 30 to 35 minutes, or until toothpick inserted  
into cupcake comes out clean. Remove from  
custard cups and cool on wire rack. Top with  
Coffee Cream and serve with Fudge Sauce.  
1
4
Coffee Cream  
1
1 ⁄  
4
2
cups heavy cream  
cup sugar  
teaspoons instant  
espresso or coffee  
granules (optional)  
1
To Make Coffee Cream:  
1
1 ⁄  
2
Combine cream, sugar, and espresso in bowl.  
Attach bowl and wire whip to mixer. Turn to  
Speed 8 and whip cream until stiff.  
To Make Fudge Sauce:  
Place chocolate, cream, and cinnamon in small  
saucepan. Cook and stir over low heat until  
chocolate is melted and mixture is combined.  
Fudge Sauce  
4 squares (1 oz each)  
semisweet  
chocolate  
cup whipping  
cream  
Yield: 8 servings (8 cupcakes).  
1
2
Per serving: About 690 cal, 8 g protein, 76 g  
carb, 40 g fat, 187 mg chol, 291 mg sodium.  
1
4  
teaspoon cinnamon  
VARIATION  
Cupcakes for a Party  
Double all ingredients and prepare in 6 qt mixer  
bowl. Fill paper-lined standard-size muffin pans  
two-thirds full. Bake at 350°F for 18 to  
22 minutes, or until toothpick inserted into  
cupcake comes out clean.  
Yield: 48 cupcakes (48 servings).  
Per serving: About 227 cal, 3 g protein, 25g carb,  
14 g fat, 64 mg chol, 59 mg sodium.  
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37  
Caramel Creme Frosting  
1
2
cup butter or  
margarine  
Melt butter in medium saucepan. Add brown  
sugar and milk, stirring to blend. Heat to boiling.  
Cook about 1 minute, stirring constantly.  
Remove from heat. Add marshmallows. Stir until  
marshmallows melt and mixture is smooth.  
1 cup firmly packed  
brown sugar  
cup low-fat milk  
1
4
1 cup miniature  
Place powdered sugar in mixer bowl. Add brown  
sugar mixture and vanilla. Attach bowl and flat  
beater to mixer. Turn to STIR Speed and mix  
about 30 seconds. Turn to Speed 4 and beat  
about 1 minute, or until smooth and creamy.  
Spread on cake while warm.  
marshmallows  
2 cups powdered  
sugar  
teaspoon vanilla  
1
2
Yield: 12 to 16 servings (frosting for 2-layer or  
13 x 9 x 2" cake).  
Per serving: About 228 cal, 0 g protein, 41 g  
carb, 7 g fat, 0 mg chol, 98 mg sodium.  
Fluffy 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
1
2
Place egg whites in mixer bowl. Attach bowl and  
wire whip to mixer. Turn to Speed 10 and whip  
about 45 seconds, or until whites begin to hold  
shape. Continuing on Speed 10, slowly pour hot  
1
1 ⁄  
2
2 egg whites  
1
1 ⁄  
2
teaspoons vanilla  
syrup into egg whites in a fine stream and whip  
1
1 to 1 ⁄  
2
minutes. Add vanilla and whip about  
5 minutes longer, or until frosting loses its gloss  
and stands in stiff peaks. Frost cake immediately.  
Yield: 12 to 16 servings (frosting for 2-layer or  
13 x 9 x 2" cake).  
Per serving: About 109 cal, 1 g protein, 27 g  
carb, 0 g fat, 0 mg chol, 101 mg sodium.  
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38  
Buttercream Frosting  
1
3
cup butter or  
margarine,  
softened  
Place butter in mixer bowl. Attach bowl and flat  
beater to mixer. Turn to Speed 4 and beat about  
1 minute, or until creamy. Stop and scrape bowl.  
Add cream, vanilla, salt, and 1 cup powdered  
sugar. Turn to STIR Speed and mix about  
1
4
cup whipping  
cream or  
evaporated milk  
30 seconds. Stop and scrape bowl. Turn to Speed  
1 teaspoon vanilla  
1
2 and mix about 1 ⁄  
2
minutes, or until well  
1
4
teaspoon salt  
blended. Stop and scrape bowl.  
4 cups powdered  
Turn to STIR Speed. Gradually add remaining  
3 cups powdered sugar and mix until blended.  
Stop and scrape bowl, if necessary. Add milk,  
1 teaspoon at a time, if necessary. Turn to  
Speed 4 and beat about 1 minute, or until  
smooth.  
sugar, divided  
Low-fat milk, if  
necessary  
Yield: 12 to 16 servings (frosting for 2-layer or  
13 x 9 x 2" cake).  
Per serving: About 219 cal, 0 g protein, 40 g  
carb, 7 g fat, 21 mg chol, 103 mg sodium.  
VARIATION  
Chocolate Buttercream Frosting  
1
Mix ⁄  
3
cup cocoa with powdered sugar in small  
bowl. Add to softened butter, cream, vanilla, and  
salt. Continue as directed above.  
Yield 12 to 16 servings (frosting for 2-layer or  
13 x 9 x 2" cake)  
Per serving: About 224 cal, 1 g protein, 41 g  
carb, 7 g fat, 21 mg chol, 103 mg sodium.  
Orange Cream Cheese Frosting  
4 cups powdered  
Place all ingredients in mixer bowl. Attach bowl  
and flat beater to mixer. Turn to STIR Speed and  
mix about 30 seconds, or until blended. Turn to  
Speed 4 and beat about 2 minutes, or until  
smooth and creamy.  
sugar  
1 package (8 oz) light  
cream cheese  
1 teaspoon orange  
juice  
teaspoon grated  
orange peel  
1
Yield: 12 to 16 servings (frosting for 2-layer or  
13 x 9 x 2" cake).  
2
Per serving: About 196 cal, 2 g protein, 41 g  
carb, 3 g fat, 7 mg chol, 107 mg sodium.  
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39  
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  
cheese  
1
4
teaspoon mint  
flavoring  
30 seconds, or until smooth. Continuing on  
2 drops green food  
color or color of  
Speed 2, gradually add powdered sugar and mix  
1
about 1 ⁄  
2
minutes, or until mixture becomes very  
choice  
cups powdered  
sugar  
stiff.  
1
1
4 4-4 ⁄  
2
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.  
Superfine sugar  
3
OR: Shape mixture into 4" balls, using about  
1 teaspoon for each ball. Roll in superfine sugar.  
Place on waxed paper covered with superfine  
1
sugar. Flatten slightly with thumb to form ⁄  
4"  
thick patties. If desired, press back of fork lightly  
on patties to form ridges.  
Store mints, tightly covered, in refrigerator. Mints  
also freeze well.  
Yield: 42 servings (2 candies per serving).  
Per serving: About 54 cal, 0 g protein, 13 g carb,  
0 g fat, 1 mg chol, 12 mg sodium.  
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40  
Chocolate Fudge  
Butter  
2 cups sugar  
Butter sides of heavy 2-qt saucepan. Combine  
sugar, salt, evaporated milk, corn syrup, and  
chocolate in pan. Cook and stir over medium  
heat until chocolate melts and sugar dissolves.  
Cook to soft ball stage (236°F) without stirring.  
Remove immediately from heat. Add butter  
without stirring. Cool to lukewarm (110°F). Stir in  
vanilla.  
1
4
8
teaspoon salt  
cup evaporated  
milk  
3
1 teaspoon light corn  
syrup  
2 squares (1 oz each)  
unsweetened  
Pour mixture into mixer bowl. Attach bowl and  
flat beater to mixer. Turn to Speed 2 and mix  
about 8 minutes, or until fudge stiffens and loses  
its gloss. Quickly turn to STIR Speed and add  
walnuts, mixing just until blended. Spread in  
buttered 9 x 9 x 2" baking pan. Cool at room  
temperature. Cut into 1" squares when firm.  
chocolate  
2 tablespoons butter  
or margarine  
1 teaspoon vanilla  
2 cup chopped  
walnuts or pecans  
Yield: 64 servings (1 square per serving).  
Per serving: About 59 cal, 1 g protein, 7 g carb,  
3 g fat, 1 mg chol, 12 mg sodium.  
VARIATION  
Chocolate Fudge for a Crowd  
Triple all ingredients and prepare in the 6 qt  
mixer bowl. Increase mixing time at Speed 2 to  
9 minutes. Spread in buttered 15 x 10 x 1"  
baking pan. Cut into 1" squares when firm.  
Yield: 150 servings (1 square per serving).  
Per serving: About 75 cal, 2 g protein, 9 g carb,  
4 g fat, 1 mg chol, 15 mg chol.  
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41  
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  
1 teaspoon almond  
extract  
Place egg whites in mixer bowl. Attach bowl and  
wire whip to mixer. Turn to Speed 8 and whip  
about 1 minute, or until soft peaks form.  
1 cup chopped  
walnuts or pecans  
Gradually add syrup in a fine stream and whip  
1
about 2 ⁄  
2
minutes longer.  
Turn to Speed 4. Add almond extract and whip  
20 to 25 minutes, or until mixture starts to  
become dry. Turn to STIR Speed and add  
walnuts, mixing just until blended.  
Drop mixture from measuring tablespoon onto  
waxed paper or greased baking sheet to form  
patties.  
Yield: 20 servings (2 pieces per serving).  
Per serving: About 192 cal, 2 g protein, 40 g  
carb, 4 g fat, 0 mg chol, 15 mg sodium.  
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42  
Chocolate Chip Cookies  
1 cup granulated  
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.  
sugar  
1 cup brown sugar  
1 cup butter or  
margarine,  
softened  
Turn to STIR Speed. Gradually add baking soda,  
salt, and flour to sugar mixture and mix about  
2 minutes. Turn to Speed 2 and mix about  
30 seconds. Stop mixer and scrape bowl. Add  
chocolate chips. Turn to STIR Speed and mix  
about 15 seconds.  
2 eggs  
1
1 2  
teaspoons vanilla  
1 teaspoon baking  
soda  
1 teaspoon salt  
3 cups all-purpose  
flour  
Drop by rounded teaspoonfuls onto greased  
baking sheets, about 2" apart. Bake at 375°F for  
10 to 12 minutes. Remove from baking sheets  
immediately and cool on wire racks.  
12 ounces semisweet  
chocolate chips  
Yield: 54 servings (1 cookie per serving).  
Per serving: About 117 cal, 1 g protein, 17 g  
carb, 5 g fat, 8 mg chol, 106 mg sodium.  
VARIATIONS  
Macadamia Chocolate Chunk Cookies  
3
Decrease granulated sugar to ⁄  
4
cup. Decrease  
1
1
flour to 2 ⁄  
4
cups. Add ⁄ cup unsweetened cocoa  
2
powder with the flour. Follow mixing directions  
above. Omit chocolate chips. Turn to STIR Speed.  
Add 1 package (8 oz) semisweet baking  
chocolate, cut into small chunks, and 1 jar  
1
(3 ⁄  
2
oz) macadamia nuts, coarsely chopped. Mix  
just until blended. Bake at 325°F for 12 to  
13 minutes, or until edges are set. Do not  
overbake. Cool on baking sheet about 1 minute.  
Cool completely on wire racks.  
Yield: 48 servings (1 cookie per serving.)  
Per serving: About 125 cal, 2 g protein, 16 g  
carb, 7 g fat, 9 mg chol, 107 mg sodium.  
Cookies for the Freezer  
Double the ingredients and prepare in 6 qt mixer  
bowl. Enjoy some now and freeze the rest.  
Yield: 108 servings for Chocolate Chip cookies or  
96 servings for Macadamia Chocolate Chunk  
Cookies (1 cookie per serving).  
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43  
Peanut Butter Cookies  
1
2
2
cup peanut butter  
Place peanut butter and butter in mixer bowl.  
Attach bowl and flat beater to mixer. Turn to  
Speed 6 and beat about 1 minute, or until  
mixture is smooth. Stop and scrape bowl. Add  
sugars, egg, and vanilla. Turn to Speed 4 and  
beat about 1 minute. Stop and scrape bowl.  
1
cup butter or  
margarine,  
softened  
cup granulated  
sugar  
1
2
1
2
cup brown sugar  
Turn to STIR Speed. Gradually add all remaining  
ingredients to sugar mixture and mix about  
30 seconds. Turn to Speed 2 and mix about  
30 seconds.  
1 egg  
1
2
teaspoon vanilla  
teaspoon baking  
soda  
teaspoon salt  
cups all-purpose  
flour  
1
2
1
4
Roll dough into 1" balls. Place about 2" apart on  
ungreased baking sheets. Press flat with fork in a  
1
1 ⁄  
4
1
criss-cross pattern to 4" thickness.  
Bake at 375°F for 10 to 12 minutes, or until  
golden brown. Remove from baking sheets  
immediately and cool on wire racks.  
Yield: 36 servings (1 cookie per serving).  
Per serving: About 83 cal, 2 g protein, 10 g carb,  
4 g fat, 6 mg chol, 81 mg sodium.  
Nutty Shortbread Bars  
1 cup butter or  
margarine,  
Place butter and brown sugar in mixer bowl.  
Attach bowl and flat beater to mixer. Turn to  
Speed 2 and mix about 1 minute. Stop and  
softened  
1 cup firmly packed  
scrape bowl. Add flour, baking powder, and salt.  
brown sugar  
1
Turn to Speed 2 and mix about 1 ⁄  
2
minutes, or  
2 cups all-purpose  
flour  
until soft dough forms.  
1
1
Press dough into greased 15 ⁄  
2
x 10 ⁄ x 1" baking  
2
1 teaspoon 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.  
powder  
teaspoon salt  
1
2
2 egg whites  
1 cup chopped  
walnuts or pecans  
Bake at 375°F for 20 to 25 minutes. Cut into bars  
while warm. Cool on wire rack.  
Yield: 30 servings (1 bar per serving).  
Per serving: About 139 cal, 2 g protein, 14 g  
carb, 8 g fat, 17 mg chol, 114 mg sodium.  
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44  
Lemon Cream Cheese Bars  
Crust  
Place Crust ingredients in mixer bowl. Attach  
2 cups all-purpose  
bowl and flat beater to mixer. Turn to STIR Speed  
and mix about 1 minute, or until well blended  
and mixture starts to stick together. Press into  
flour  
1
2
cup powdered  
sugar  
1
1
ungreased 15 ⁄  
2
x 10 ⁄ x 1" baking pan. Bake at  
2
1 cup (2 sticks) chilled  
butter, cut into  
chunks  
350°F for 14 to 16 minutes, or until set.  
(NOTE: Check crust after 10 minutes and prick  
with fork if it puffs up during baking.) Remove  
from oven.  
Cream Cheese Filling  
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.  
1 package (8 oz) light  
cream cheese  
cup powdered  
sugar  
1
2
2 tablespoons flour  
2 eggs  
1 teaspoon vanilla  
Meanwhile, clean mixer bowl and beater. Place  
all Lemon Filling ingredients, except lemon juice,  
in mixer bowl. Attach bowl and flat beater to  
mixer. Turn to STIR Speed and mix about  
30 seconds. Turn to Speed 2. Gradually add  
lemon juice and mix about 30 seconds, or until  
well blended. Pour over Cream Cheese Filling.  
Bake at 350°F for 14 to 16 minutes, or until  
filling is set.  
(NOTE: Filling may puff up during baking but will  
fall when removed from oven.) Sprinkle with  
powdered sugar, if desired. Cool completely in  
pan.  
Lemon Filling  
4 eggs  
2 cups granulated  
sugar  
cup all-purpose  
flour  
1
4
1 teaspoon grated  
lemon peel  
cup lemon juice  
1
4
Powdered sugar, if  
desired  
Yield: 48 servings (1 bar per serving).  
Per serving: About 115 cal, 2 g protein, 16 g  
carb, 5 g fat, 39 mg chol, 65 mg sodium.  
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45  
Sugar Cookies  
1
2
cup butter or  
margarine,  
softened  
Place butter and sugar in mixer bowl. Attach  
bowl and flat beater to mixer. Turn to Speed 2  
and mix 30 seconds. Turn to speed 4 and beat  
3
1
4
cup sugar  
about 1 ⁄  
2
minutes. Stop and scrape bowl. Add  
1 egg  
1 teaspoon vanilla  
2 cups all-purpose  
egg and vanilla. Turn to Speed 6 and beat about  
1 minute.  
Combine flour, soda and salt. Add to mixer bowl.  
Turn to STIR Speed and beat about 30 seconds.  
Stop and scrape bowl. Turn to Speed 2 and mix  
about 45 seconds. Shape dough into a flat ball.  
Wrap in plastic wrap. Chill in refrigerator 2 to  
3 hours.  
flour  
teaspoon baking  
soda  
1
2
1
4
teaspoon salt  
1
Divide dough into thirds. Roll each portion ⁄  
8"  
thick on lightly floured waxed paper. Cut with  
cookie cutters and place on lightly greased  
baking sheets. Bake at 375°F for 7 to 10 minutes,  
or until edges are light brown. Remove from  
baking sheets immediately and cool on wire  
racks.  
Yield: 48 servings (1 cookie per serving).  
Per serving: About 50 cal, 1 g protein, 7 g carb,  
2 g fat, 10 mg chol, 46 mg sodium.  
VARIATION  
Sugar Cookies for a Crowd  
Double the ingredients and prepare in the 6 qt  
mixer bowl.  
Yield: 96 servings (1 cookie per serving).  
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46  
Raisin-Apricot Oatmeal Cookies  
1
2
cup butter or  
Place butter, shortening, vanilla, sugars, and  
eggs in mixer bowl. Attach bowl and flat beater  
to mixer. Turn to Speed 2 and mix about  
30 seconds. Stop mixer and scrape bowl. Turn to  
Speed 4 and beat about 30 seconds. Stop and  
scrape bowl. Add oats, flour, baking soda, salt,  
raisins, and apricots. Turn to Speed 2 and mix  
about 30 seconds.  
margarine  
1
2
cup shortening  
cup granulated  
sugar  
cup packed brown  
sugar  
3
4
1
4
2 teaspoons vanilla  
2 eggs  
2 cups quick cooking  
Drop by rounded teaspoonfuls onto greased  
baking sheets. Bake at 375°F for 8 to 10 minutes,  
or until light golden brown.  
oats  
cups all-purpose  
flour  
1
1 ⁄  
2
Yield: 48 servings (1 cookie per serving)  
1 teaspoon baking  
Per serving: About 91 cal, 1 g protein, 12 g carb,  
5 g fat, 14 mg chol, 74 mg sodium.  
soda  
teaspoon salt  
cup raisins  
cup chopped dried  
apricots  
1
2
3
4
VARIATION  
1
2
Cookies for the Freezer  
Double the ingredients and prepare in 6 qt mixer  
bowl. Enjoy cookies now and freeze some for  
later.  
Yield: 96 servings (1 cookie per serving).  
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47  
Almond Kisses  
3 egg whites  
Place egg whites in mixer bowl. Attach bowl and  
wire whip to mixer. Gradually turn to Speed 10  
and whip about 2 minutes, or until soft peaks  
form.  
1
1 2  
cups sugar  
1 teaspoon almond  
extract  
2 cups sliced almonds  
Reduce to Speed 4 and gradually add sugar,  
beating about 1 minute. Stop and scrape bowl.  
Add almond extract. Turn to Speed 10 and whip  
1
1 ⁄  
2
minutes, or until very stiff. Fold in almonds  
with rubber spatula.  
Drop by tablespoonfuls onto greased and floured  
or parchment paper-covered baking sheets. Bake  
at 325°F for 15 minutes. Cool on wire racks.  
Yield: 36 servings (1 cookie per serving).  
Per serving: About 66 cal, 1 g protein, 9 g carb,  
3 g fat, 0 mg chol, 5 mg sodium.  
VARIATION  
Almond Kisses for Gift Giving  
Prepare as directed above, using 6 qt mixer bowl.  
Yield: 144 servings (1 cookie per serving).  
12 egg whites  
6 cups sugar  
1 tablespoon almond  
extract  
Tip: After cookies are completely cooled, pack in  
layers in covered container. Freeze up to  
1 month.  
6 cups sliced almonds  
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48  
Crispy Cheese Wafers  
3 cups (12 oz)  
shredded extra  
sharp Cheddar  
Place cheese and butter in mixer bowl. Attach  
bowl and flat beater to mixer. Turn to Speed 2  
and mix about 45 seconds. Turn to Speed 4 and  
beat about 30 seconds, or until well blended.  
Add flour and cayenne. Turn to STIR Speed and  
mix about 45 seconds, or until mixture forms a  
ball.  
cheese  
3
4
cup butter or  
margarine,  
softened and cut  
up  
cups all-purpose  
flour  
1
1 ⁄  
2
Divide dough in half. Wrap half of dough in  
plastic wrap and refrigerate. On floured surface  
1
2  
teaspoon cayenne  
with floured rolling pin, roll remaining half of  
1
dough to 4" thick (about 12 x 9" rectangle). Cut  
into 1 x 3" strips. With floured spatula, place on  
large lightly greased baking sheets. Bake at 375°F  
for 10 to 12 minutes, or until set. Let stand 1  
minute. Remove from pans and cool on wire  
rack. Repeat with remaining dough. Serve warm  
or at room temperature.  
Yield: 30 servings (2 wafers per serving).  
Per serving: About 108 cal, 4 g protein, 5 g carb,  
8 g fat, 12 mg chol, 126 mg sodium.  
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49  
Pie Pastry  
1
2 ⁄  
4
cups  
all-purpose flour  
teaspoon salt  
cup shortening,  
well chilled  
Place flour and salt in mixer bowl. Attach bowl  
and flat beater to mixer. Turn to STIR Speed and  
mix about 15 seconds. Cut shortening and butter  
into pieces and add to flour mixture. Turn to STIR  
Speed and mix 30 to 45 seconds, or until  
3
4
1
2
shortening particles are size of small peas.  
2 tablespoons butter  
or margarine,  
well chilled  
5-6 tablespoons  
cold water  
Continuing on STIR Speed, add water,  
1 tablespoon at a time, mixing until all particles  
are moistened and dough begins to hold  
together.  
Divide dough in half. Pat each half into a smooth  
ball and flatten slightly. Wrap in plastic wrap.  
Chill in refrigerator 15 minutes.  
1
Roll one half of dough to 8" thickness between  
waxed paper. Fold pastry into quarters. Ease into  
8- or 9" pie plate and unfold, pressing firmly  
against bottom and sides. Continue with one of  
the procedures that follow.  
For One-crust Pie: Fold edge under. Crimp, as  
desired. Add desired pie filling. Bake as directed.  
For Two-crust Pie: Trim pastry even with edge of  
pie plate. Using second half of dough, roll out  
another pastry crust. Add desired pie filling. Top  
with second pastry crust. Seal edge. Crimp, as  
desired. Cut slits for steam to escape. Bake as  
directed.  
For Baked Pastry Shell: Fold edge under. Crimp,  
as desired. Prick sides and bottom with fork.  
Bake at 450°F for 8 to 10 minutes, or until lightly  
browned. Cool completely on wire rack and fill.  
Alternate Method for Baked Pastry Shell: Fold  
edge under. Crimp, as desired. Line shell with  
foil. Fill with pie weights or dried beans. Bake at  
450°F for 10 to 12 minutes, or until edges are  
lightly browned. Remove pie weights and foil.  
Cool completely on wire rack and fill.  
Yield: 8 servings (two 8- or 9" crusts).  
Per serving (one crust): About 134 cal, 2 g  
protein, 13 g carb, 8 g fat, 0 mg chol, 118 mg  
sodium.  
Per serving (two crusts): About 267 cal, 4 g  
protein, 27 g carb, 16 g fat, 0 mg chol, 236 mg  
sodium.  
VARIATION  
Pastry for Four Pie Crusts  
Double the ingredients and prepare in the 6 qt  
mixer bowl.  
Yield: 16 servings (four 8- or 9" crusts).  
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50  
Lemony Light Cheesecake  
Crust  
Spray bottom and sides of 9" springform pan  
15 reduced-fat creme-  
with no-stick cooking spray.  
filled chocolate  
To Make Crust:  
sandwich cookies,  
Combine cookie crumbs and butter in medium  
bowl; mix well. Press mixture firmly into bottom  
of springform pan. Chill while making Filling.  
finely crushed  
1
(about 1 ⁄  
2
cups  
crumbs)  
2 tablespoons butter  
or margarine,  
melted  
To Make Filling:  
Place cream cheese, sugar, and flour in mixer  
bowl. Attach bowl and flat beater to mixer. Turn  
to Speed 2 and mix about 30 seconds. Stop and  
scrape bowl. Turn to Speed 2 and mix about  
30 seconds longer. Stop and scrape bowl.  
Filling  
3 packages (8 oz  
each) light cream  
cheese  
Add eggs, lemon juice, and lemon peel. Turn to  
STIR Speed and mix about 30 seconds. Stop and  
scrape bowl. Turn to Speed 2 and mix 15 to  
30 seconds longer, just until blended. Do not  
overbeat. Pour Filling into Crust.  
1 cup sugar  
1 tablespoon all-  
purpose flour  
4 eggs  
1
4
cup lemon juice  
Place top oven rack in center of oven. Place pan  
of hot water on bottom rack of oven. Place  
cheesecake on rack in center of oven. Bake at  
325°F for 50 to 60 minutes, or until cheesecake is  
set when pan is jiggled slightly. Do not overbake.  
1 teaspoon grated  
lemon peel  
Turn off oven; open oven door. Let cheesecake  
stand in oven 30 minutes. Remove from oven.  
Cool completely on wire rack away from drafts.  
Cover and refrigerate 6 to 8 hours before  
serving.  
Yield: 16 servings.  
Per serving: About 169 cal, 6 g protein, 20 g  
carb, 7 g fat, 68 mg chol, 214 mg sodium.  
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51  
Tawny Pumpkin Pie  
1 can (16 oz)  
Place pumpkin, brown sugar, eggs, cinnamon,  
ginger, salt, and cloves in mixer bowl. Attach  
bowl and flat beater to mixer. Turn to Speed 2  
and mix about 30 seconds. Stop and scrap bowl.  
pumpkin  
3
4
cup firmly packed  
brown sugar  
3 eggs  
1 teaspoon cinnamon  
Continuing on Speed 2, slowly add milk and mix  
1
about 1 ⁄  
2
minutes.  
1
2
2
teaspoon ginger  
teaspoon salt  
teaspoon cloves  
cups low-fat milk  
Follow procedure for One-crust Pie. Fill with  
pumpkin mixture. Bake at 400°F for 40 to  
50 minutes, or until knife inserted near center  
comes out clean.  
1
1
4
1
1 ⁄  
4
Pie Pastry for One-  
crust Pie (see  
the “Pie Pastry”  
section)  
Yield: 8 servings.  
Per serving (filling and crust): About 280 cal,  
6 g protein, 41 g carb, 11 g fat, 87 mg chol,  
325 mg sodium.  
Cookies and Cream Sundae Pie  
1 pie crust (9") baked  
and cooled  
Place cherry nut ice cream and half the cookies  
1
( ⁄ cup) in mixer bowl. Attach bowl and flat  
2
completely  
beater to mixer. Turn to Speed 2 and mix about  
1
3 cups (1 ⁄  
2
pints) light  
20 seconds. Spoon quickly into pie crust. Top  
cherry nut ice  
cream  
3
evenly with ⁄  
4
cup hot fudge topping. Freeze at  
least 1 hour.  
1 cup (10) reduced-  
fat cream filled  
Place French silk chocolate ice cream in mixer  
1
chocolate wafer  
cookies, cut up  
bowl with remaining ⁄  
2
cup cookies. Turn to  
Speed 2 and mix about 20 seconds. Spoon into  
1
1 cup prepared hot  
pie crust. Drizzle with remaining ⁄ cup hot fudge  
4
fudge topping,  
topping. Freeze at least 4 hours.  
warmed slightly  
Yield: 8 servings.  
4 cups (1 qt) light  
French silk  
Per serving: About 553 cal, 10 g protein, 91 g  
carb, 16 g fat, 10 mg chol, 445 mg sodium.  
chocolate or  
chocolate ice cream  
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52  
Double Chocolate Mousse  
with Raspberry Sauce  
Mousse  
6 oz bittersweet  
To Make Mousse:  
Place bittersweet chocolate in one 3- to 4-cup  
microwave-safe bowl. Place white chocolate in a  
second microwave-safe bowl. Cover each with  
waxed paper. Place one bowl at a time into  
chocolate, chopped  
3
in ⁄4" chunks  
6 oz white chocolate,  
3
chopped in ⁄  
4"  
microwave oven and heat on HIGH for  
chunks  
1
1 ⁄  
2
minutes. Stop and stir. If chocolate is not  
2 cups whipping  
melted, repeat process for 30 seconds at a time,  
or until melted. Stop and stir.  
cream, divided  
Heat cream in a heavy saucepan over medium  
heat until very hot, but do not boil. Remove from  
heat. Pour one cup of cream into each of the  
chocolate bowls. Stir each until completely  
mixed. Cover bowls and refrigerate about  
2 hours.  
Raspberry Sauce  
1 package (14-16 oz)  
frozen  
unsweetened  
raspberries, thawed  
cup water  
cup sugar  
1
4
4
1
Pour white chocolate mixture into mixer bowl.  
1 tablespoon  
Attach bowl and wire whip to mixer. Gradually  
1
cornstarch  
turn to Speed 6 and beat 4 to 4 ⁄  
2
minutes, or  
1
until soft peaks form. Spoon about ⁄ cup  
3
mixture into each of 6 stemmed dessert dishes.  
Set aside.  
Pour bittersweet chocolate mixture into mixer  
bowl. Gradually turn to Speed 6, and beat about  
3 minutes, or until soft peaks form. Spoon about  
1
3
cup mixture over white chocolate layer. Cover  
dishes with plastic wrap or foil. Refrigerate  
8 hours, or overnight.  
To Make Raspberry Sauce:  
Place raspberries in blender container. Cover and  
blend until smooth. Pour mixture into a wire  
mesh strainer over a small saucepan; press with  
back of spoon to squeeze out liquid. Discard  
seeds and pulp in strainer.  
Place remaining ingredients in saucepan. Cook  
over medium heat, stirring constantly, until  
thickened and bubbly. Remove from heat and  
cool. Store sauce in covered container in  
refrigerator. Stir before using.  
Spoon Raspberry Sauce over chocolate in dessert  
dishes before serving.  
2
1
Yield: 6 servings ( ⁄  
3
cup mousse and ⁄ cup  
4
raspberry sauce per serving).  
Per serving: About 664 cal, 6 g protein, 53 g  
carb, 48 g fat, 115 mg chol, 57 mg sodium.  
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53  
Raspberry Filled  
Almond Meringue Dessert  
Meringue  
2 cups toasted  
To Make Meringue:  
Place egg whites in mixer bowl. Attach bowl and  
slivered almonds,  
wire whip to mixer. Turn to Speed 8 and whip  
finely chopped  
1
about 1 ⁄  
2
minutes, or until foamy. Continuing on  
8 egg whites, room  
Speed 8, add vanilla and vinegar. Whip about  
5 seconds. Add powdered sugar. Turn to  
Speed 4 and beat about 5 seconds. Stop and  
temperature  
1 tablespoon vanilla  
1 teaspoon white  
scrape bowl. Turn to Speed 8 and whip about  
vinegar  
1
2 ⁄  
2
minutes, or until stiff but not dry. Stop and  
2 cups powdered  
sugar  
scrape bowl. Add nuts. Turn to STIR and mix  
about 10 seconds, or until well blended.  
Divide egg white mixture equally between two  
9" round baking pans lined with waxed paper  
cut to fit the pan bottoms, greased, and floured.  
Bake at 350°F for 25 to 35 minutes, or until  
golden brown. Cool in pans about  
15 minutes. Remove from pans and cool  
completely on wire racks.  
Filling  
2 cups frozen  
raspberries (from  
16 oz bag)  
cup granulated  
sugar  
1
2
2 tablespoons  
cornstarch  
cup water or  
orange juice  
To Make Filling:  
1
4
Place raspberries, granulated sugar, cornstarch,  
and water in medium saucepan. Cook and stir  
over medium heat until bubbly. Cook about  
1 minute longer, or until thick and translucent,  
stirring constantly. Remove from heat. Strain  
seeds if desired. Cool completely.  
1 cup whipping  
cream  
3 tablespoons  
powdered sugar  
Place whipping cream and powdered sugar in  
mixer bowl. Attach bowl and wire whip to  
mixer. Gradually turn to Speed 8 and whip  
1
about 1 ⁄  
2
minutes, or until cream holds soft  
peaks. Stop mixer. Add cooled raspberry  
mixture. Turn to Speed 8 and whip about  
15 seconds, or until thick and blended.  
Place 1 meringue layer on serving plate. Top  
with half the filling. Top with remaining  
meringue layer and remaining filling. Freeze or  
refrigerate until serving. Garnish with fresh  
raspberries or almonds, if desired.  
Yield: 8 servings.  
Tip: To toast almonds, place in baking pan and  
bake at 375°F for 6 to 8 minutes.  
Per serving: About 528 cal, 11 g protein, 58 g  
carb, 28 g fat, 41 mg chol, 71 mg sodium.  
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54  
General Instructions  
for Making and Kneading Yeast Dough  
with the Rapid Mix Method  
R
Oefs  
e
t
S
/
0tir  
f
1
2
4
6
“Rapid Mix” describes a bread  
baking method that calls for dry  
yeast to be mixed with other dry  
ingredients before liquid is added.  
In contrast, the traditional method  
is to dissolve yeast in warm water.  
1.Place all dry ingredients  
including yeast into bowl, except  
last 1 to 2 cups flour.  
8
1
0
ILLUSTRATION A  
2.Attach bowl and PowerKnead™  
Spiral Dough Hook. Raise mixer  
bowl. Turn to Speed 2 and mix  
about 15 seconds, or until  
R
Oefs  
e
t
S
0
tir  
f
/
1
2
4
6
8
1
0
ingredients are combined.  
3.Continuing on Speed 2,  
gradually add liquid ingredients  
to flour mixture and mix 1 to  
2 minutes longer. See  
Illustration A.  
NOTE: If liquid ingredients are  
added too quickly, they will form a  
pool around the PowerKnead™  
Spiral Dough Hook and slow down  
mixing process.  
ILLUSTRATION B  
R
Oefs  
e
t
S
0
tir  
f
/
1
2
4
6
8
1
0
4.Continuing on Speed 2, gently  
1
add remaining flour, ⁄  
2
cup at a  
time. See Illustration B. Mix until  
dough starts to clean sides of  
bowl, about 2 minutes.  
5.Knead on Speed 2 for 2 more  
minutes, or until dough is  
ILLUSTRATION C  
smooth and elastic. See  
Illustration C.  
6.Lower bowl on mixer and  
remove dough from the bowl  
and PowerKnead™ Spiral Dough  
Hook. Follow directions in recipe  
for rising, shaping and baking.  
When using the traditional method  
to prepare a favorite recipe,  
dissolve yeast in warm water in  
warmed bowl. Add remaining  
liquids and dry ingredients, except  
last 1 to 2 cups flour. Turn to  
Speed 2 and mix about 1 minute,  
or until ingredients are thoroughly  
mixed. Proceed with steps 4  
through 6.  
Both methods work equally well for  
bread preparation. However, the  
“Rapid Mix” method may be a bit  
faster and easier for new bread  
bakers. It is slightly more  
temperature tolerant because the  
yeast is mixed with dry ingredients  
rather than with warm liquid.  
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55  
Bread Making Tips  
Making bread with a mixer is quite  
• Allow bread to rise in a warm  
place, 80°F to 85°F, free from  
draft, unless otherwise specified  
in recipe.  
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® brand way.  
• Here are some alternative rising  
methods to use: (1) The bowl  
containing the dough can be  
placed on a wire rack over a pan  
of hot water. (2) The bowl can be  
placed on the top rack of an  
unheated oven; put a pan of hot  
water on the rack below. (3) Turn  
the oven to 400°F for 1 minute;  
then turn it off; place the bowl  
on the center rack of the oven  
and close the door.  
• Start out with an easy recipe,  
such as the “Basic White Bread”  
recipe, until you are familiar with  
using the PowerKnead™ Spiral  
Dough Hook.  
• Always use the PowerKnead™  
Spiral Dough Hook to mix and  
knead yeast doughs.  
Cover bowl with waxed paper, if  
desired. Always cover with towel  
to retain warmth in the bowl and  
protect the dough from drafts.  
• Use Speed 2 to mix or knead  
yeast doughs. Use of any other  
speed creates high potential for  
stand mixer failure.  
• 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.  
• Do not use recipes calling for  
more than 14 cups all-purpose  
flour or 8 cups whole-wheat flour  
when making dough with a 6 qt  
mixer.  
• Most bread recipes give a range  
for the amount of flour to be  
used. Enough flour has been  
added when the dough starts to  
clean sides of bowl. If dough is  
• Do not use recipes calling for  
more than 12 cups all-purpose  
flour or 6 cups whole-wheat flour  
when making dough with a 5 qt  
mixer.  
sticky or humidity is high, slowly  
1
add more flour, about ⁄  
2
cup at a  
• 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  
time but do not exceed  
recommended flour capacity.  
Knead after each addition until  
flour is completely worked into  
dough. If too much flour is  
added, a dry loaf will result.  
temperatures will retard yeast  
growth.  
• When done, yeast breads and  
rolls should be deep golden  
brown in color. Other tests for  
doneness of breads are: Bread  
pulls away from the sides of pan,  
and tapping on the top of the  
loaf produces a hollow sound.  
Turn loaves and rolls onto racks  
immediately after baking to avoid  
sogginess.  
• Warm all ingredients to room  
temperature to ensure proper  
rising of dough. If yeast is to be  
dissolved in bowl, always warm  
bowl first by rinsing with warm  
water to avoid cooling of liquids.  
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56  
Shaping a Loaf  
Pinch ends and turn under. Place,  
Divide dough in half. On lightly  
floured surface, roll each half into a  
rectangle, approximately  
9 x 14". A rolling pin will smooth  
dough and remove gas bubbles.  
seam side down, in loaf pan.  
Follow directions in recipe for rising  
and baking.  
Starting at a short end, roll dough  
tightly. Pinch dough to seal seam.  
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57  
Basic White Bread  
1
2  
cup low-fat milk  
Place milk, sugar, salt, and butter in small  
saucepan. Heat over low heat until butter melts  
and sugar dissolves. Cool to lukewarm.  
3 tablespoons sugar  
2 teaspoons salt  
3 tablespoons butter  
Dissolve yeast in warm water in warmed mixer  
or margarine  
1
bowl. Add lukewarm milk mixture and 4 ⁄  
2
cups  
2 packages active dry  
flour. Attach bowl and PowerKnead™ Spiral  
Dough Hook to mixer. Turn to Speed 2 and mix  
about 1 minute.  
yeast  
cups warm water  
(105°F to 115°F)  
1
1 ⁄  
2
Continuing on Speed 2, add remaining flour,  
5-6 cups all-purpose  
flour  
1
1
2
cup at a time, and mix about 1 ⁄ minutes, or  
2
until dough starts to clean sides of bowl. Knead  
on Speed 2 about 2 minutes longer, or until  
dough is smooth and elastic. Dough will be  
slightly sticky to the touch.  
Place dough in greased bowl, turning to grease  
top. Cover. Let rise in warm place, free from  
draft, about 1 hour, or until doubled in bulk.  
Punch dough down and divide in half. Shape  
each half into a loaf, as directed in the “Bread  
Making Tips” section, and place in greased  
1
1
1
8 ⁄  
2
x 4 ⁄  
2
x 2 2" baking pans. Cover. Let rise in  
warm place, free from draft, about 1 hour, or  
until doubled in bulk.  
Bake at 400°F for 30 minutes, or until golden  
brown. Remove from pans immediately and cool  
on wire racks.  
Yield: 32 servings (16 slices per loaf).  
Per serving: About 95 cal, 3 g protein, 18 g carb,  
1 g fat, 0 mg chol, 148 mg sodium.  
VARIATION  
Extra Bread for the Freezer  
Increase ingredient quantities by 50 percent and  
prepare in 6 qt mixer bowl. In second paragraph,  
1
change 4 ⁄  
2
cups flour to 7 cups. Divide dough  
into 3 pieces.  
Yield: 48 servings (16 slices per loaf).  
Variations continued on next page.  
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58  
Basic White Bread  
CONTINUED  
VARIATIONS  
Cinnamon Bread  
Prepare dough, divide, and roll out each half to a  
rectangle, as directed in the “Shaping a Loaf”  
1
section. Mix together ⁄  
2
cup sugar and  
2 teaspoons cinnamon in small bowl. Spread  
each rectangle with 1 tablespoon softened butter  
or margarine. Sprinkle with half of sugar mixture.  
Finish rolling and shaping loaves. Place in well-  
1
1
1
greased 8 ⁄  
2
x 4 ⁄  
2
x 2 2" baking pans. Cover. Let rise  
in warm place, free from draft, about 1 hour, or  
until doubled in bulk. If desired, brush tops with  
beaten egg white. Bake at 375°F for 40 to  
45 minutes, or until golden brown. Remove from  
pans immediately and cool on wire racks.  
Yield: 32 servings (16 slices per loaf).  
Per serving: About 111 cal, 3 g protein, 21 g  
carb, 2 g fat, 0 mg chol, 152 mg sodium.  
Sixty-Minute Rolls  
1
Increase yeast to 3 packages and sugar to ⁄  
4
cup.  
Mix and knead dough as directed in the “Basic  
White Bread” section. Place in greased bowl,  
turning to grease top. Cover. Let rise in warm  
place, free from draft, about 15 minutes. Turn  
dough onto lightly floured surface. Shape as  
desired (see following suggestions). Cover. Let  
rise in slightly warm oven (90°F) about  
15 minutes. Bake at 425°F for 12 minutes, or  
until golden brown. Remove from pans  
immediately and cool on wire racks.  
Curlicues: Divide dough in half and roll each half  
to 12 x 9" rectangle. Cut 12 equal strips about 1"  
wide. Roll each strip tightly to form a coil,  
tucking ends underneath. Place on greased  
baking sheets about 2" apart.  
Cloverleafs: Divide dough into 24 equal pieces.  
Form each piece into a ball and place in greased  
muffin pan. With scissors, cut each ball in half,  
then quarters.  
Yield: 24 servings (1 roll per serving).  
Per serving: About 130 cal, 4 g protein, 25 g  
carb, 2 g fat, 0 mg chol, 198 mg sodium.  
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59  
Whole Grain Wheat Bread  
1
3
cup plus  
Dissolve 1 tablespoon brown sugar in warm  
1 tablespoon  
water in small bowl. Add yeast and let mixture  
brown sugar  
stand.  
2 cups warm water  
(105°F to 115°F)  
2 packages active  
1
Place 4 cups flour, powdered milk, ⁄  
3
cup brown  
sugar, and salt in mixer bowl. Attach bowl and  
PowerKnead™ Spiral Dough Hook to mixer. Turn  
to Speed 2 and mix about 15 seconds.  
dry yeast  
5-6 cups whole-wheat  
Continuing on Speed 2, gradually add yeast  
flour  
3
mixture and oil to flour mixture and mix about  
4
cup powdered milk  
1
1 ⁄  
2
minutes longer. Stop and scrape bowl, if  
2 teaspoons salt  
1
necessary.  
3
cup oil  
Continuing on Speed 2, add remaining flour,  
1
2
cup at a time, and mix about 2 minutes, or  
until dough starts to clean sides of bowl. Knead  
on Speed 2 about 2 minutes longer.  
NOTE: Dough may not form a ball on hook.  
However, as long as hook comes in contact with  
dough, kneading will be accomplished. Do not  
add more than the maximum amount of flour  
specified or a dry loaf will result.  
Place dough in greased bowl, turning to grease  
top. Cover. Let rise in warm place, free from  
draft, about 1 hour, or until doubled in bulk.  
Punch dough down and divide in half. Shape  
each half into a loaf as directed in the “Shaping  
1
1
a Loaf” section. Place in greased 8 ⁄  
2
x 4 ⁄  
2
x
1
2 2" baking pan. Cover. Let rise in warm place,  
free from draft, about 1 hour, or until doubled in  
bulk.  
Bake at 400°F for 15 minutes. Reduce oven  
temperature to 350°F and bake 20 to 30 minutes  
longer. Remove from pans immediately and cool  
on wire racks.  
Yield: 32 servings (16 slices per loaf).  
Per serving: About 112 cal, 4 g protein, 19 g  
carb, 3 g fat, 2 mg chol, 146 mg sodium.  
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60  
French Bread  
2 packages active dry  
Dissolve yeast in warm water in warmed mixer  
bowl. Add salt, butter, and flour. Attach bowl  
and PowerKnead™ Spiral Dough Hook to mixer.  
Turn to Speed 2 and mix about 1 minute, or until  
well blended. Knead on Speed 2 about 2 minutes  
longer. Dough will be sticky.  
yeast  
1
2 ⁄  
2
cups warm water  
(105°F to 115°F)  
1 tablespoon salt  
1 tablespoon butter  
or margarine,  
melted  
Place dough in greased bowl, turning to grease  
top. Cover. Let rise in warm place, free from  
draft, about 1 hour, or until doubled in bulk.  
7 cups all-purpose  
flour  
2 tablespoons  
cornmeal  
1 egg white  
Punch dough down and divide in half. Roll each  
half into 12 x 15" rectangle. Roll dough tightly,  
from longest side, tapering ends if desired. Place  
loaves on greased baking sheets that have been  
dusted with cornmeal. Cover. Let rise in warm  
place, free from draft, about 1 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 to 10 minutes longer.  
Remove from baking sheets immediately and  
cool on wire racks.  
Yield: 30 servings (15 slices per loaf).  
Per serving: About 114 cal, 3 g protein, 23 g  
carb, 1 g fat, 0 mg chol, 221 mg sodium.  
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61  
Honey Oatmeal Bread  
1
1 ⁄  
2
2
cups water  
cup honey  
cup butter or  
margarine  
cups all-purpose  
flour  
Place water, honey, and butter in small  
saucepan. Heat over low heat until mixture is  
very warm (120°F to 130°F).  
1
1
3
First place oats, then 5 cups flour, salt, and yeast  
in mixer bowl. Attach bowl and PowerKnead™  
Spiral Dough Hook to mixer. Turn to Speed 2 and  
mix about 15 seconds. Continuing on Speed 2,  
gradually add warm mixture to flour mixture and  
mix about 1 minute. Add eggs and mix about  
1 minute longer.  
1
1
5 2-6 ⁄  
2
1 cup quick cooking  
oats  
2 teaspoons salt  
2 packages active dry  
yeast  
2 eggs  
Continuing on Speed 2, add remaining flour,  
1
2
cup at a time, and mix about 2 minutes, or  
1 egg white  
1 tablespoon water  
Oatmeal  
until dough starts to clean sides of bowl. Knead  
on Speed 2 about 2 minutes longer.  
Place dough in greased bowl, turning to grease  
top. Cover. Let rise in warm place, free from  
draft, about 1 hour, or until doubled in bulk.  
Punch dough down and divide in half. See the  
1
”Shaping a Loaf” section. Place in greased 8 ⁄  
2
x
1
1
4 ⁄ x 2 2" baking pans. Cover. Let rise in warm  
2
place, free from draft, about 1 hour, or until  
doubled in bulk.  
Beat egg white and water together with a fork.  
Brush tops of loaves with mixture. Sprinkle with  
oatmeal. Bake at 375°F for 30 to 40 minutes.  
Remove from pans immediately and cool on  
wire racks.  
Yield: 32 servings (16 slices per loaf).  
Per serving: About 134 cal, 4 g protein, 24 g  
carb, 3 g fat, 13 mg chol, 162 mg sodium.  
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62  
Light Rye Bread  
1
4
4
cup honey  
cup light molasses  
Place honey, molasses, salt, butter, caraway seed,  
and boiling water in small bowl. Stir until honey  
dissolves. Cool to lukewarm.  
1
2 teaspoons salt  
2 tablespoons butter  
Dissolve yeast in warm water in warmed mixer  
bowl. Add lukewarm honey mixture, rye flour,  
and 1 cup all-purpose flour. Attach bowl and  
PowerKnead™ Spiral Dough Hook to mixer. Turn  
to Speed 2 and mix about 1 minute, or until well  
mixed. Stop and scrape bowl if necessary.  
or margarine  
2 tablespoons  
caraway seed  
1 cup boiling water  
2 packages active dry  
yeast  
cup warm water  
(105°F to 115°F)  
3
Continuing on Speed 2, add remaining all-  
4
1
purpose flour, ⁄  
2
cup at a time, and mix about  
2 minutes, or until dough starts to clean sides of  
bowl. Knead on Speed 2 about 2 minutes longer.  
2 cups rye flour  
1
3 2-4 cups all-purpose  
flour  
Place dough in greased bowl, turning to grease  
top. Cover. Let rise in warm place, free from  
draft, about 1 hour, or until doubled in bulk.  
Punch dough down and divide in half. Shape  
each half into a round loaf. Place on two greased  
baking sheets. Cover. Let rise in warm place, free  
from draft, 45 to 60 minutes, or until doubled in  
bulk.  
Bake at 350°F for 30 to 45 minutes. Cover loaves  
with aluminum foil for last 15 minutes if tops  
brown too quickly. Remove from baking sheets  
immediately and cool on wire racks.  
Yield: 32 servings (16 slices per loaf).  
Per serving: About 96 cal, 2 g protein, 20 g carb,  
1 g fat, 0 mg chol, 143 mg sodium.  
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63  
Dill Batter Bread  
2 packages active dry  
Dissolve yeast in warm water in warmed mixer  
bowl. Add 1 tablespoon honey and let stand  
5 minutes.  
yeast  
1
2
cup warm water  
(105°F to 115°F)  
Add cottage cheese, remaining 3 tablespoons  
honey, onion, butter, dill seed, salt, and soda.  
Attach bowl and flat beater to mixer. Turn to  
STIR Speed and mix about 30 seconds. Add eggs.  
Continuing on STIR Speed, mix about  
15 seconds.  
4 tablespoons honey,  
divided  
2 cups large curd  
cottage cheese  
2 tablespoons grated  
fresh onion  
4 tablespoons butter  
or margarine,  
softened  
Add whole-wheat flour and 2 cups all-purpose  
flour. Turn to Speed 2 and mix about 2 minutes,  
or until combined. Continuing on Speed 2, add  
remaining flour, a little at a time, and mix until  
dough forms a stiff batter. Stop and scrape  
bowl, if necessary. Continuing on Speed 2, mix  
about 2 minutes longer.  
3 tablespoons dill  
seed  
3 teaspoons salt  
1
2
teaspoon baking  
soda  
Cover. Let rise in warm place, free from draft,  
about 1 hour, or until doubled in bulk.  
2 eggs  
1 cup whole-wheat  
flour  
cups all-purpose  
flour  
Stir dough down. Place in two well-greased  
1
3-3 ⁄  
2
1
1
1
8 2  
x 4 ⁄  
2
x 2 2" baking pans or two well-greased  
1
1 2- to 2-qt casseroles. Cover. Let rise in warm  
place, free from draft, about 45 minutes, or until  
doubled in bulk.  
Bake at 350°F for 40 to 50 minutes. Remove  
from pans immediately and cool on wire racks.  
Yield: 32 servings (16 slices per loaf).  
Per serving: About 98 cal, 4 g protein, 15 g carb,  
3 g fat, 15 mg chol, 298 mg sodium.  
VARIATION  
Dill Batter Bread for a Crowd  
Double all ingredients and prepare in 6 qt mixer  
bowl.  
Yield: 64 servings (16 slices per loaf).  
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64  
Vegetable Cheese Bread  
2 packages active dry  
Dissolve yeast in warm water in small bowl.  
Set aside.  
yeast  
1 cup warm water  
Combine whole-wheat flour, 2 cups all-purpose  
flour, sugar, and salt in mixer bowl. Attach bowl  
and PowerKnead™ Spiral Dough Hook to mixer.  
Turn to Speed 2 and mix about 30 seconds.  
(105°F to 115°F)  
2 cups whole-wheat  
flour  
cups all-purpose  
flour  
1
3-3 ⁄  
2
Continuing on Speed 2, gradually add yeast  
2 tablespoons sugar  
2 teaspoons salt  
2 tablespoons  
softened butter or  
margarine  
mixture, softened butter, and warm milk to flour  
1
mixture and mix about 1 ⁄  
2
minutes. Stop and  
scrape bowl. Add tomatoes, onion, parsley, and  
cheese. Turn to Speed 2 and mix about  
30 seconds.  
1 cup warm low-fat  
Continuing on Speed 2, add remaining flour,  
milk (105°F to  
1
2
cup at a time and mix about 2 minutes, or  
115°F)  
cup chopped sun-  
dried tomatoes  
1
until dough starts to clean sides of bowl. Knead  
on Speed 2 about 2 minutes longer.  
4
2 teaspoons instant  
minced onion  
2 teaspoons dried  
Place dough in greased bowl, turning to grease  
top. Cover. Let rise in warm place, free from  
draft, about 1 hour, or until doubled in bulk.  
parsley leaves  
cup shredded sharp  
Cheddar cheese  
1
Punch dough down and divide in half. Shape  
each half into a loaf as directed in the “Shaping  
2
1
1
a Loaf” section. Place in well-greased 8 ⁄  
2
x 4 ⁄  
2
x
1
2 2" baking pans. Cover. Let rise in warm place,  
free from draft, 45 to 60 minutes, or until  
doubled in bulk.  
Bake at 375°F for 40 minutes. Remove from pans  
immediately and cool on wire rack.  
(NOTE: Loaves may need to be released by  
running a knife around edges of pans.)  
Yield: 32 servings (16 slices per loaf).  
Per serving: About 99 cal, 3 g protein, 18 g carb,  
2 g fat, 2 mg chol, 160 mg sodium.  
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65  
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  
Spoon batter into 9 x 5 x 3" baking pan that has  
been greased on the bottom only. Bake at 350°F  
for 55 to 65 minutes, or until toothpick inserted  
in center comes out clean. Cool in pan  
10 minutes. Remove from pan and cool  
completely on wire rack.  
1
2
teaspoon baking  
soda  
teaspoon salt  
teaspoon allspice  
cup low-fat milk  
1
1
3
1
4
4
4
2
cup butter or  
margarine, melted  
Yield: 16 servings (16 slices per loaf).  
1 tablespoon grated  
Per serving: About 196 cal, 3 g protein, 31 g  
carb, 7 g fat, 27 mg chol, 177 mg sodium.  
orange peel  
2 eggs  
1
1 ⁄  
4
cups fresh or  
frozen blueberries  
(not thawed)  
Baking Powder Biscuits  
2 cups all-purpose  
flour  
4 teaspoons baking  
Place flour, baking powder, salt, and shortening  
in mixer bowl. Attach bowl and flat beater to  
mixer. Turn to STIR Speed and mix about  
1 minute. Stop and scrape bowl. Add milk.  
Continuing on STIR Speed, mix until dough starts  
to cling to beater. Avoid overbeating.  
powder  
teaspoon salt  
cup shortening  
cup low-fat milk  
1
3
2
1
2
3
Turn dough onto lightly floured surface and  
Melted butter or  
margarine, if  
desired  
knead about 20 seconds, or until smooth. Pat or  
1
roll to 2" thickness. Cut with floured 2" biscuit  
cutter.  
Place on greased baking sheets and brush with  
melted butter, if desired. Bake at 450°F for  
12 to 15 minutes. Serve immediately.  
Yield: 12 servings (1 biscuit per serving).  
Per serving: About 135 cal, 3 g protein, 17 g  
carb, 6 g fat, 1 mg chol, 183 mg sodium.  
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66  
Basic Sweet Dough  
3
2
4
cup low-fat milk  
cup sugar  
teaspoons salt  
cup butter or  
margarine  
Place milk, sugar, salt, and butter in small  
saucepan. Heat over low heat until butter melts  
and sugar dissolves. Cool to lukewarm.  
1
1
1 ⁄  
4
1
2
Dissolve yeast in warm water in warmed mixer  
bowl. Add lukewarm milk mixture, eggs, and  
5 cups flour. Attach bowl and PowerKnead™  
Spiral Dough Hook to mixer. Turn to Speed 2 and  
mix about 2 minutes.  
2 packages active dry  
yeast  
cup warm water  
(105°F to 115°F)  
1
3
Continuing on Speed 2, add remaining flour,  
3 eggs, room  
1
1
temperature  
2
cup at a time, and mix about 1 ⁄ minutes, or  
2
1
1
5 2-6 ⁄  
2
cups all-purpose  
until dough starts to clean sides of bowl. Knead  
on Speed 2 about 2 minutes longer.  
flour  
Place dough in greased bowl, turning to grease  
top. Cover. Let rise in warm place, free from  
draft, about 1 hour, or until doubled in bulk.  
Punch dough down and shape as desired for  
rolls or coffee cakes.  
VARIATION  
Basic Sweet Dough for a Crowd  
Double all ingredients and prepare in 6 qt mixer  
bowl. In first paragraph, change small saucepan  
to medium saucepan. In second paragraph,  
change 5 cups flour to 10 cups flour.  
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67  
Cinnamon Swirl Rounds  
1 cup firmly packed  
Place brown sugar, sugar, butter, flour,  
cinnamon, and walnuts in mixer bowl. Attach  
bowl and flat beater to mixer. Turn to Speed 2  
and mix about 1 minute.  
brown sugar  
1 cup sugar  
1
2
cup butter or  
margarine,  
softened  
cup all-purpose  
flour  
tablespoons  
cinnamon  
cup chopped  
walnuts or pecans  
Turn dough onto lightly floured surface. Roll  
dough to 10 x 24" rectangle. Spread sugar-  
cinnamon mixture evenly on dough. Roll dough  
tightly from long side to form 24" roll, pinching  
seam together. Cut into 24 slices, 1" each.  
1
4
1
1 ⁄  
2
1
2
Place 12 rolls each in two greased 13 x 9 x 2"  
baking pans. Cover. Let rise in warm place, free  
from draft, 45 to 60 minutes, or until doubled  
in bulk.  
1 recipe “Basic Sweet  
Dough”  
Bake at 350°F for 20 to 25 minutes. Remove  
from pans immediately. Spoon Caramel Glaze  
over warm rolls.  
Caramel Glaze  
Place evaporated milk and brown sugar in small  
saucepan. Cook over medium heat until mixture  
begins to boil, stirring constantly.  
1
3
cup evaporated  
milk  
2 tablespoons brown  
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.  
sugar  
cups powdered  
sugar  
1
1 ⁄  
2
1 teaspoon vanilla  
Yield: 24 servings (1 roll per serving)  
Per serving: About 338 cal, 6 g protein, 57 g  
carb, 10 g fat, 28 mg chol, 219 mg sodium.  
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68  
Rapid Mix Cool Rise White Bread  
1
6-7 cups all-purpose  
flour  
Place 5 ⁄  
2
cups flour, sugar, salt, yeast, and butter  
in mixer bowl. Attach bowl and PowerKnead™  
Spiral Dough Hook to mixer. Turn to Speed 2 and  
mix about 20 seconds. Gradually add warm  
water and mix about 1 ⁄  
2 tablespoons sugar  
1
3 ⁄  
2
teaspoons salt  
1
3 packages active dry  
2
minutes longer.  
yeast  
Continuing on Speed 2, add remaining flour,  
cup at a time, and mix about 2 minutes, or  
until dough starts to clean sides of bowl. Knead  
on Speed 2 about 2 minutes longer.  
1
4
cup butter or  
margarine,  
softened  
1
2
2 cups very warm  
water (120°F to  
130°F)  
Cover dough with plastic wrap and a towel. Let  
rest 20 minutes.  
vegetable oil  
Divide dough in half. Shape each half into a loaf  
as directed in the “Shaping a Loaf” section. Place  
in greased 8 ⁄  
1
1
1
2
x 4 ⁄  
2
x 2 2" baking pans. Brush each  
loaf with vegetable oil and cover loosely with  
plastic wrap. Refrigerate 2 to 12 hours.  
When ready to bake, uncover dough slowly. Let  
stand at room temperature 10 minutes. Puncture  
any gas bubbles which may have formed.  
Bake at 400°F for 35 to 40 minutes. Remove  
from pans immediately and cool on wire racks.  
Yield: 32 servings (16 slices per loaf).  
Per serving: About 110 cal, 3 g protein, 21 g  
carb, 2 g fat, 0 mg chol, 251 mg sodium.  
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69  
Crusty Pizza Dough  
1 package active dry  
yeast  
Dissolve yeast in warm water in warmed mixer  
1
bowl. Add salt, olive oil, and 2 ⁄  
2
cups flour.  
1 cup warm water  
Attach bowl and PowerKnead™ Spiral Dough  
Hook to mixer. Turn to Speed 2 and mix about  
1 minute.  
(105°F to 115°F)  
teaspoon salt  
1
2
2 teaspoons olive oil  
Continuing on Speed 2, add remaining flour,  
1
1
2 2-3 ⁄  
2
cups all-purpose  
flour  
1
1
2
cup at a time, and mix about 1 ⁄ minutes, or  
2
until dough starts to clean sides of bowl. Knead  
on Speed 2 about 2 minutes longer.  
1 tablespoon  
cornmeal  
Place dough in greased bowl, turning to grease  
top. Cover. Let rise in warm place, free from  
draft, about 1 hour, or until doubled in bulk.  
Punch dough down.  
Brush 14" pizza pan with oil. Sprinkle with  
cornmeal. Press dough across bottom of pan,  
forming a collar around edge to hold toppings.  
Add toppings, as desired. Bake at 450°F for 15 to  
20 minutes.  
1
Yield: 4 servings ( ⁄  
4
pizza per serving).  
Per serving: About 373 cal, 11 g protein, 74 g  
carb, 3 g fat, 0 mg chol, 271 mg sodium.  
VARIATION  
Pizza for a Crowd  
Double the ingredients and prepare in the 6 qt  
mixer bowl.  
1
Yield: 8 servings ( ⁄  
4
pizza per serving).  
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70  
Herb Garlic Baguettes  
1 package active dry  
Dissolve yeast and sugar in warm water.  
yeast  
1
Place 3 ⁄  
4
cups flour, basil, oregano, thyme, garlic,  
1 teaspoon sugar  
and salt in bowl. Attach bowl and PowerKnead™  
Spiral Dough Hook to mixer. Turn to Speed 2 and  
mix 30 seconds. Stop and scrape bowl.  
1
4
cup warm water  
(105°F to 115°F)  
1
1
3 4-3 ⁄  
2
cups all-purpose  
flour  
Continuing on Speed 2, slowly add yeast mixture  
1 tablespoon  
chopped fresh basil  
or 1 teaspoon dried  
basil  
and cold water, mixing about 30 seconds. If  
1
dough is sticky, add remaining ⁄  
4
cup flour.  
Knead on Speed 2 about 3 minutes, or until  
dough is smooth and elastic.  
2 teaspoons chopped  
Place dough in greased bowl, turning to grease  
fresh oregano or  
1
2  
teaspoon dried  
top. Cover. Let rise in warm place, free from  
1
leaf oregano  
draft, 1 ⁄  
2
to 2 hours, or until doubled in size.  
2 teaspoons chopped  
On lightly floured surface, punch dough down  
several times to remove all air bubbles. Divide  
dough in half. Shape each half into a 12" long  
loaf. Place each loaf on greased baking sheet or  
in greased baguette pans. With sharp knife,  
make 3 to 4 shallow diagonal slices in top of  
dough. Beat egg and 1 teaspoon water together  
with a fork. Brush each baguette with egg  
mixture. Cover with greased plastic wrap. Let rise  
fresh thyme or  
1
2  
teaspoon dried  
leaf thyme  
1 teaspoon fresh  
minced garlic  
1 teaspoon salt  
3
4
cup cold water  
1 egg  
1 teaspoon water  
in warm place, free from draft, about 1 to  
1
1 ⁄  
2
hours, or until doubled in bulk.  
Brush top of each baguette again with egg  
mixture. Bake at 450°F for 15 to 18 minutes, or  
until deep golden brown. Remove from pans and  
cool on wire racks.  
Yield: 36 servings (18 slices per loaf).  
Tip: Freeze up to 2 weeks. Thaw at room  
temperature. Wrap loosely with foil. Heat at  
375°F for 10 to 15 minutes.  
Per serving: About 45 cal, 1 g protein, 9 g carb,  
0 g fat, 6 mg chol, 62 mg sodium.  
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71  
Herb Pull-Apart Rolls  
1 package active dry  
Dissolve yeast in warm water in warmed mixer  
1
yeast  
bowl. Add ⁄ cup butter, 2 cups flour, sugar, salt,  
4
1 cup warm water  
thyme, oregano, and dill. Attach bowl and  
PowerKnead™ Spiral Dough Hook to mixer. Turn  
to Speed 2 and mix for 1 minute, or until well  
blended.  
(105°F to 115°F)  
cup butter or  
margarine, melted  
cups all-purpose  
flour  
1
2
1
3-3 ⁄  
2
Continuing on Speed 2, add remaining flour,  
1
2
cup at a time, and mix about 2 minutes, or  
2 tablespoons sugar  
1
until dough starts to clean sides of bowl. Knead  
on Speed 2 about 2 minutes longer, or until  
dough is smooth and elastic.  
1 ⁄  
4
2
teaspoons salt  
teaspoon thyme  
teaspoon oregano  
teaspoon dill  
1
1
4
1
Place dough in greased bowl, turning to grease  
top. Cover. Let rise in warm place, free from  
draft, about 1 hour, or until doubled in bulk.  
4
1
Punch dough down. Roll dough into a 12 x 9 x ⁄  
4
"
rectangle. Brush with remaining butter. Slice  
1
dough into six 1 ⁄ x 12" strips. Stack strips; then  
2
cut into twelve 1" pieces. Place pieces, cut side  
up, in greased muffin pans. Cover. Let rise in  
warm place, free from draft, about 45 minutes,  
or until doubled in bulk. Bake at 400°F for 15 to  
20 minutes. Remove from pans immediately and  
cool on wire racks.  
Yield: 12 servings (12 rolls).  
Per serving: About 149 cal, 3 g protein, 17 g  
carb, 8 g fat, 20 mg chol, 292 mg sodium.  
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72  
Banana Nut Bread  
1
2
3
cup shortening  
cup sugar  
Place shortening and sugar in mixer bowl. Attach  
bowl and flat beater to mixer. Turn to Speed 6  
and beat about 1 minute. Stop and scrape bowl.  
Continuing on Speed 6, beat about 1 minute  
longer. Add eggs. Turn to Speed 4 and beat  
1
2 eggs  
3
1 ⁄  
4
cups all-purpose  
flour  
1 teaspoon baking  
about 30 seconds. Stop and scrape bowl. Turn to  
1
powder  
teaspoon baking  
soda  
Speed 6 and beat about 1 ⁄  
2
minutes.  
1
2
Combine flour, baking powder, baking soda, and  
salt in separate bowl. Add half of flour mixture  
and half of mashed banana to mixer bowl. Turn  
to STIR Speed and mix about 30 seconds. Add  
remaining flour and banana. Continuing on STIR  
Speed, mix about 30 seconds. Stop and scrape  
bowl. Add walnuts. Continuing on STIR Speed,  
mix about 15 seconds.  
1
2
teaspoon salt  
1 cup (2 medium)  
mashed ripe  
banana  
cup chopped  
walnuts or pecans  
1
2
Pour mixture into greased and floured 9 x 5 x  
3" baking pan. Bake at 350°F for 40 to  
45 minutes. Cool 5 minutes in pan. Remove from  
pan and cool completely on wire rack.  
Yield: 16 servings (16 slices).  
Per serving: About 157 cal, 3 g protein, 21 g  
carb, 7 g fat, 27 mg chol, 131 mg sodium.  
VARIATION  
Bread for Gifts  
Triple the ingredients to prepare 3 loaves for gift-  
giving.  
Yield: 48 servings (16 slices per loaf).  
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73  
Lemony Raisin Bread  
1 package active dry  
Dissolve yeast in warm milk. Set aside.  
yeast  
Place 3 cups flour, raisins, sugar, salt, and lemon  
peel in mixing bowl. Attach bowl and  
PowerKnead™ Spiral Dough Hook to mixer. Turn  
to Speed 2 and mix about 15 seconds.  
1 cup warm milk  
(105°F to 115°F)  
4-4¹⁄₂ cups all-purpose  
flour  
1 cup raisins  
Continuing on Speed 2, gradually add milk  
mixture, oil, butter, and egg yolks to flour  
mixture and mix about 1 minute.  
1
4  
cup sugar  
1
teaspoon salt  
1 teaspoon grated  
Continuing on Speed 2, add remaining flour,  
lemon peel  
1
2
cup at a time, until dough starts to clean sides  
1
2
2
cup vegetable oil  
cup butter or  
of bowl. Knead on Speed 2 about 2 minutes  
longer.  
1
margarine, melted  
(NOTE: Dough may not form a ball on the hook.  
However, as long as there is contact between  
dough and hook, kneading will be accomplished.  
Do not add more than the maximum amount of  
flour specified or loaf will be dry.)  
4 egg yolks, beaten  
1 egg white  
1 tablespoon water  
Place dough in a greased bowl, turning to grease  
top. Cover. Let rise in warm place, free from  
draft, about 1 hour, or until doubled in bulk.  
Punch dough down and shape into a ball. Place  
1
in a greased and floured 1 ⁄2-qt baking dish. Let  
rise in warm place, free from draft, about 1 hour,  
or until doubled in bulk.  
Cut 2 slashes with a sharp knife in a cross  
pattern on top of loaf. Beat egg white and water  
in small bowl and brush lightly on top of loaf.  
Bake at 350°F for 55 to 60 minutes. Remove  
from baking dish immediately and cool on wire  
rack.  
Yield: 12 servings (12 slices per loaf).  
Per serving: About 351 cal, 7 g protein, 47 g  
carb, 15 g fat, 83 mg chol, 253 mg sodium.  
VARIATION  
Lemony Raisin Focaccia  
Prepare dough as directed above. After shaping  
into a ball, place dough on lightly greased  
baking sheet and flatten to 2" thick. Let rise and  
bake as directed above.  
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74  
Raisin Bran Muffins  
1 cup boiling water  
1 cup wheat bran  
1 cup raisins  
Pour boiling water over bran in medium bowl.  
Add raisins. Set aside.  
Place brown sugar, sugar, and shortening in  
mixer bowl. Attach bowl and flat beater to  
mixer. Turn to Speed 4 and beat about 1 minute.  
Add eggs. Turn to Speed 4 and beat about  
30 seconds. Add buttermilk and vanilla. Turn to  
STIR Speed and mix about 30 seconds. Stop and  
scrape bowl.  
1 cup brown sugar  
1
2
2
cup sugar  
cup shortening  
1
2 eggs  
2 cups buttermilk  
1
1 ⁄  
2
2
teaspoons vanilla  
cups all-purpose  
flour  
teaspoons baking  
soda  
1
2 ⁄  
Add flour, baking soda, baking powder, and salt.  
Continuing on STIR Speed, mix about  
1
2 ⁄  
2
30 seconds. Stop and scrape bowl. Continuing  
on STIR Speed, mix about 30 seconds longer.  
Gradually turn to Speed 4 and beat about  
1 minute. Add bran-raisin mixture and bran  
cereal flakes. Turn to STIR Speed and mix about  
30 seconds, or until ingredients are combined.  
1 teaspoon baking  
powder  
teaspoon salt  
1
2
2 cups bran cereal  
flakes  
Spoon batter into greased or paper-lined muffin  
pans. Bake at 400°F for 20 minutes, or until  
toothpick inserted in center comes out clean.  
Remove from pans immediately. Serve warm.  
Yield: 24 servings (1 muffin per serving).  
Per servings; About 185 cal, 3 g protein, 33 g  
carb, 5 g fat, 18 mg chol, 261 mg sodium.  
Tip: Batter can be refrigerated in tightly covered  
container up to 1 week.  
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75  
Pepper Cheese Muffins  
1 cup buttermilk  
Place buttermilk, butter, and eggs in bowl.  
Attach bowl and flat beater to mixer. Turn to  
1
3  
cup butter or  
margarine, melted  
Speed 4 and beat 1 minute. Stop and scrape  
bowl. Combine flour, cheese, sugar, baking  
powder, parsley, baking soda, salt, and pepper.  
Turn to STIR Speed and add flour mixture, mixing  
just until moistened, about 30 seconds. Do not  
overbeat.  
2 eggs  
2 cups all-purpose  
flour  
4 oz (1 cup) shredded  
pepper cheese  
1 tablespoon sugar  
Fill greased regular muffin pans two-thirds full.  
Bake at 400°F for 15 to 20 minutes. Serve warm.  
2 teaspoons baking  
powder  
1 teaspoon chopped  
Yield: 12 servings (12 muffins).  
parsley  
Tip: Recipe will make 24 miniature muffins to  
serve as an appetizer.  
1
2
teaspoon baking  
soda  
1
Per serving: About 90 cal, 3 g protein, 9 g carb,  
5 g fat, 29 mg chol, 145 mg sodium.  
4
teaspoon salt  
1
4  
teaspoon coarsely  
ground black  
pepper  
VARIATION  
Muffins for a Party  
Double all ingredients and prepare in 6 qt mixer  
bowl. In first paragraph, change Speed 4 to  
Speed 2.  
Yield: 24 servings (24 muffins).  
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76  
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, granulated sugar, baking powder,  
baking soda, and salt in mixer bowl. Add butter,  
sour cream, and vanilla. Attach bowl and flat  
beater to mixer. Turn to Speed 2 and mix about  
45 seconds, or until ingredients are combined.  
1 cup chopped  
walnuts or pecans  
3 cups all-purpose  
flour  
cups granulated  
sugar  
1
Stop and scrape bowl. Turn to Speed 4 and beat  
1 ⁄  
2
1
about 1 ⁄  
2
minutes. Stop and scrape bowl.  
3 teaspoons baking  
powder  
Turn to STIR Speed and add eggs, one at a time,  
mixing about 15 seconds after each addition.  
Turn to Speed 2 and mix about 30 seconds.  
1 teaspoon baking  
soda  
teaspoon salt  
1
Spread half of batter in greased and floured  
13 x 9 x 2" baking pan or 10" tube pan. Sprinkle  
with half of cinnamon-sugar mixture. Spread  
remaining batter in pan and top with remaining  
cinnamon-sugar mixture. Bake at 350°F for 40 to  
50 minutes (13 x 9 x 2" pan) or 50 to 60 minutes  
(10" tube pan). Serve warm.  
2
1 cup butter or  
margarine,  
softened  
1 cup reduced-fat  
sour cream  
1 teaspoon vanilla  
3 eggs  
Yield: 16 servings.  
Per serving: About 362 cal, 6 g protein, 47 g  
carb, 17 g fat, 44 mg chol, 349 mg sodium.  
VARIATION  
Coffee Cake for a Crowd  
Double the ingredients and prepare in 6 qt mixer  
bowl.  
Yield: 32 servings (16 servings per cake).  
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77  
Caramel Apple Kuchen  
1 recipe “Basic Sweet  
Divide dough in half. Press each half into greased  
1
Dough”  
13 x 9 x 2" baking pan. Gently press edges 2" up  
2 cups firmly packed  
sides.  
brown sugar  
Cover. Let rise in warm place, free from draft,  
45 to 60 minutes, or until doubled in bulk.  
6 tablespoons all-  
purpose flour  
2 teaspoons  
Meanwhile, place brown sugar, flour, cinnamon,  
and butter in mixer bowl. Attach bowl and flat  
beater to mixer. Turn to Speed 2 and mix about  
1 minute.  
cinnamon  
6 tablespoons butter  
or margarine,  
softened  
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.  
6-8 apples (8 cups),  
peeled and thinly  
sliced  
Yield: 24 servings (12 pieces per kuchen).  
Per serving: About 301 cal, 5 g protein, 54 g  
carb, 8 g fat, 27 mg chol, 207 mg sodium.  
Crispy Waffles  
2 cups all-purpose  
flour  
Combine flour, baking powder, sugar, and salt in  
mixer bowl. Add egg yolks, milk, and butter.  
Attach bowl and flat beater to mixer. Turn to  
Speed 4 and mix about 30 seconds, or until  
ingredients are combined. Stop and scrape bowl.  
Continuing on Speed 4, mix about 15 seconds,  
or until smooth. Pour mixture into another bowl.  
Clean mixer bowl.  
3 teaspoons baking  
powder  
2 tablespoons sugar  
1
2
teaspoon salt  
2 eggs, separated  
1
1 ⁄  
4
4
cups low-fat milk  
cup butter or  
margarine, melted  
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.  
Spray waffle iron with no-stick cooking spray.  
1
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 (1 waffle per serving).  
Per serving: About 287 cal, 8 g protein, 39 g  
carb, 10 g fat, 75 mg chol, 441 mg sodium.  
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78  
Light and Fluffy Pancakes  
4 eggs, separated  
Place egg whites in mixer bowl. Attach bowl and  
1 cup cottage cheese  
wire whip to mixer. Turn to Speed 8 and beat  
1
1
2 to 2 ⁄  
2
minutes, or until egg whites are stiff but  
3
cup all-purpose  
flour  
not dry. Place egg whites in another bowl.  
1
4
teaspoon salt  
Place yolks in mixer bowl. Turn to Speed 2 and  
mix about 1 minute. Continuing on Speed 2, add  
cottage cheese, flour, and salt. Mix about  
1 minute. Stop and scrape bowl. Remove bowl  
from mixer and fold in beaten egg whites with a  
rubber spatula.  
For each pancake, drop a heaping tablespoonful  
of batter on hot, greased griddle. Cook pancakes  
1 to 2 minutes, or until puffed and dry around  
edges. Turn and cook 1 to 2 minutes longer, or  
until golden brown on underside.  
Yield: 6 servings (3, 3" pancakes per serving).  
Per serving: About 108 cal, 10 g protein, 7 g  
carb, 4 g fat, 147 mg chol, 272 mg sodium.  
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79  
Attachments – For More Information, call 1-800-541-6390  
Multifunction Attachment Pack  
Model FPPA  
Three popular KitchenAid®  
attachments have been packaged in  
one carton. It includes a Rotor  
Slicer/Shredder (RVSA), Food  
Attachment Pack  
Grinder (FGA), and Fruit/Vegetable  
Strainer Parts (FVSP).  
Fruit &  
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Food Grinder  
Model FGA  
Grinds meat, firm fruits and  
vegetables, and dry bread.  
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to  
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Fruit/Vegetable Strainer  
Model FVSFGA  
Makes preparing jams, purées,  
sauces and baby foods quick and  
easy. Comes with Food Grinder.  
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80  
Attachments – For More Information, call 1-800-541-6390  
Food Tray  
Model FT  
Holds large quantities of food for  
quicker and easier juicing, puréeing  
and grinding. For use with FGA.  
®
Sausage Stuffer  
Model SSA  
3
5
8" and 8" stuffing tubes make  
Bratwurst, Kielbasa, Italian or Polish  
Sausage and breakfast links. For use  
with FGA.  
Custom  
Rotor Slicer/Shredder  
Model RVSA  
Includes 4 cones: thin and thick  
slicer, fine and coarse shredder.  
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81  
Attachments – For More Information, call 1-800-541-6390  
Grain Mill  
Model GMA  
Grinds low-moisture grains from very  
fine to extra coarse textures.  
C
u
s
to  
m
Pasta Roller Set  
Model KPRA  
Makes lasagna noodles, fettuccini  
and linguine fini. 3 piece set includes  
Roller, Fettuccine Cutter and Linguine  
Fini Cutter.  
Custom  
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82  
Attachments – For More Information, call 1-800-541-6390  
Citrus Juicer  
Model JE  
Juices citrus fruits quickly and  
thoroughly, strains out pulp.  
Custom  
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83  
Attachments – For More Information, call 1-800-541-6390  
Pouring Shields  
Model KN1PS  
RE  
SE  
OFF/T0 STIR  
(fits all 5-qt bowl-lift models except  
the 5-qt KV models)  
Profess  
i
o
n
a
l
H
D
Minimizes splash-out when adding  
ingredients.  
Model KN256PS  
RE  
SE  
OFF/T0 ST  
IR  
(fits all 6-qt and KV 5-qt  
bowl-lift models)  
Minimizes splash-out when adding  
ingredients.  
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84  
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® Registered trademark/™ Trademark/  
the shape of the mixer is a registered trademark of KitchenAid, U.S.A.  
9708307C  
© 2010. All rights reserved.  
Printed in U.S.A.  
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