ACCOLADE 400
ACCOLADE
™
400
TILT-HEAD
STAND MIXER
INSTRUCTIONS AND RECIPES
FOR THE WAY IT’S MADE.
®
®
1-800-807-6777
Call our Consumer Interaction Centre
with questions or comments
Web Site: KitchenAid.ca
Product Registration Card
Before you use your Stand Mixer,
please fill out and mail your product
registration card packed with the
Instructions and Recipes manual. This
card will enable us to contact you in
the unlikely event of a product safety
notification. This card does not verify
your warranty.
Keep a copy of the sales receipt
showing the date of purchase of your
Stand Mixer. Proof of purchase will
assure you of in-warranty service.
Please complete the following for
your personal records:
Model Number* ______________________________________________________
Date Purchased _______________________________________________________
Dealer’s Name ________________________________________________________
Address______________________________________________________________
Phone _______________________________________________________________
*Located on the product registration card or under base.
®
Registered Trademark/™ Trademark of KitchenAid, U.S.A.,
KitchenAid Canada Licensee in Canada
© 2005. All rights reserved.
1901 Minnesota Court, Mississauga ON L5N 3A7
(4604dZw405)
1
Table of Contents
Product Registration Card ........................................................Inside Front Cover
Electrical Requirements......................................................................................2
Important Safeguards........................................................................................3
About Your Mixer
Tilt-Head Stand Mixer Features ..........................................................................4
Assembling Your Tilt-Head Mixer.......................................................................5
Using Your KitchenAid
®
Attachments ................................................................7
Mixing Time ......................................................................................................7
Mixer Use ..........................................................................................................7
Care and Cleaning .............................................................................................8
Beater to Bowl Clearance...................................................................................8
Speed Control Guide .........................................................................................9
Mixing Tips......................................................................................................10
Egg Whites ...............................................................................................11
Whipped Cream........................................................................................11
Attachments and Accessories - General Instructions ........................................12
Warranty .........................................................................................................13
How to Arrange for Warranty Service........................................................13
How to Arrange for Out-Of-Warranty Service............................................14
Troubleshooting ..............................................................................................14
Appetizers, Entrees, and Vegetables ................................................................15
Cakes and Frostings.........................................................................................25
Cookies, Bars, and Candies ..............................................................................38
Pies and Desserts .............................................................................................45
Yeast Breads and Quick Breads........................................................................50
General Instructions for Making and Kneading Yeast Dough.....................50
Bread Making Tips ....................................................................................51
KitchenAid
®
Attachments and Accessories .......................................................75
9709234
2
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.
DANGER
WARNING
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.
WARNING
Electrical Shock Hazard
Plug into a grounded 3 prong
outlet.
Do not remove ground prong.
Do not use an adapter.
Do not use an extension cord.
Failure to follow these
instructions can result in
death, fire, or electrical shock.
Electrical Requirements
3
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be
followed including the following:
1. Read all instructions.
2. To protect against risk of electrical shock, do not put 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 Centre for examination,
repair or electrical or mechanical adjustment. Call KitchenAid Service at
1-800-807-6777 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.
11. This product is designed for household use only.
SAVE THESE INSTRUCTIONS
4
Tilt-Head Stand Mixer Features
Motor Head
Speed
Control
Lever
Beater Height
Adjustment
Screw
Stainless Steel
Wire Whip
Dough Hook
Bowl Lock Plate
5 Quart (4.73 l)
Stainless Steel
Bowl
Flat Beater
Beater Shaft
Motor Head
Locking Lever
(not shown)
Attachment Knob
Attachment Hub
(see page 12)
5
Assembling Your Tilt-Head Mixer
To Attach Bowl
1. Turn speed control to OFF.
2. Unplug Stand Mixer or disconnect
power.
3. Unlock motor head.
4. Tilt motor head back and lock.
5. Place bowl on bowl lock plate.
6. Turn bowl gently in clockwise
direction.
7. Lower motor head and lock.
8. Plug into a grounded 3 prong
outlet.
To Remove Bowl
1. Turn speed control to OFF.
2. Unplug Stand Mixer or disconnect
power.
3. Unlock motor head.
4. Tilt motor head back and lock.
5. Turn bowl in counterclockwise
direction and remove.
6. Lower motor head and lock.
To Attach Flat Beater, Wire Whip,
or Dough Hook
1. Turn speed control to OFF.
2. Unplug Stand Mixer or disconnect
power.
3. Unlock motor head.
4. Tilt motor head back and lock.
5. Slip beater
onto beater
shaft and
press upward
as far as
possible.
6. Hook beater over pin on shaft by
turning clockwise (right).
7. Unlock motor head and lower.
8. Lock motor head and plug into a
grounded 3 prong outlet.
To Remove Flat Beater, Wire
Whip or Dough Hook
1. Turn speed control to OFF.
2. Unplug Stand Mixer or disconnect
power.
3. Unlock motor head.
4. Tilt motor head back and lock.
5. Press beater upward as far as
possible and turn counterclockwise
(left) to unhook.
6. Pull beater from beater shaft.
7. Unlock motor head and lower.
To Lock Motor Head
1. Push locking lever back as far as
possible.
2. Test lock by attempting to raise or
lower head.
NOTE: Motor head should always be
locked when using mixer, and when
attaching or removing the bowl, flat
beater, wire whip, or dough hook.
When in locked position, lever may not
extend all the way back. This is normal.
To Unlock Motor Head
1. Pull locking lever forward as far as
possible. Motor head can now be
raised or lowered.
C
A
U
T
I
O
N
:
U
n
p
l
u
g
b
e
f
o
r
e
i
n
s
e
r
t
i
n
g
o
f
r
e
m
o
v
i
n
g
p
a
r
t
s
O
ff/O
2
4
6
8
1
0
Stir
R
e
s
e
t
On
Off
Pin
6
Assembling Your Tilt-Head Mixer
To Attach Pouring Shield
1. Turn speed control to OFF.
2. Unplug Stand Mixer or disconnect
power.
3. Attach bowl along with flat
beater, dough hook, or wire whip.
Lower and lock motor head.
4. From the front of the mixer, slide
the pouring shield over the bowl
until the shield is centered. The
bottom rim of the shield should fit
within the bowl.
To Remove Pouring Shield
1. Turn speed control to OFF.
2. Unplug stand mixer or disconnect
power.
3. Lift the front of the pour shield
clear of the bowl rim and pull
forward.
4. Remove attachment and bowl.
To Use Pouring Shield
1. For best results, rotate the shield
so the motor head covers the “u”
shaped gap in the shield. The
pouring chute will be just to the
right of the attachment hub as
you face the mixer.
2. Pour the ingredients into the bowl
through the pouring chute.
To Operate Speed Control
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 page 9 for Speed
Control Guide.
Overload Reset
If the mixer stops due to overload,
slide the speed control lever to
OFF. This automatically resets the
mixer. Wait a few minutes. Slide the
Speed Control Lever to the desired
speed and continue mixing. If unit
does not restart see the KitchenAid
Stand Mixer warranty on page 13.
Pouring
Chute
7
Using Your KitchenAid
®
Attachments
Flat Beater for normal to heavy mixtures:
cakes biscuits
creamed frostings quick breads
candies meat loaf
cookies mashed potatoes
pie pastry
Wire Whip for mixtures that need air incorporated:
eggs sponge cakes
egg whites angel food cakes
heavy cream mayonnaise
boiled frostings some candies
Dough Hook for mixing and kneading
yeast doughs:
breads coffee cakes
rolls buns
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
NOTE: Do not scrape bowl while
Stand Mixer is operating.
The bowl and beater are designed to
provide thorough mixing without
frequent scraping. Scraping the bowl
once or twice during mixing is
usually sufficient. Turn unit off
before scraping.
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
unit. This is normal.
WARNING
Injury Hazard
Unplug mixer before touching
beaters.
Failure to do so can result in
broken bones, cuts or bruises.
8
Beater To Bowl Clearance
Your mixer is adjusted at the factory so that the flat beater just clears the
bottom of the bowl. If for any reason, the flat beater hits the bottom of the
bowl or is too far away from the bowl, clearance can be corrected as follows:
A
Bowl, flat beater and dough hook
may be washed in an automatic
dishwasher. Or, clean them
Care and Cleaning
thoroughly in hot sudsy water and
rinse completely before drying. Wire
whip should be hand washed and
dried immediately. Do not wash wire
whip in a dishwasher.
NOTE: Always be sure to unplug
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.
WARNING
Injury Hazard
Unplug mixer before touching
beaters.
Failure to do so can result in
broken bones, cuts or bruises.
1. Turn speed control to OFF.
2. Unplug Stand Mixer or disconnect
power.
3. Unlock motor head.
4. Tilt motor head back and lock.
5. Remove bowl, beater, dough
hook, or wire whip if attached.
6. Turn screw (A) slightly
counterclockwise (left) to raise the
flat beater, or clockwise (right) to
lower flat beater.
7. Attach flat beater and bowl.
8. Unlock motor head and lower.
9. Beater should just clear surface of
bowl. If it does not, repeat steps
4-7.
NOTE: If you over adjust the screw,
the bowl lock lever may not lock into
place.
NOTE: When properly adjusted, the
flat beater will not strike on bottom
or side of bowl. If beater or wire whip
is adjusted too close so that it strikes
bottom of bowl, coating may wear
off beater or wires may wear through
on wire whip.
9
Speed Control Guide
All speeds have the Soft Start
®
feature which automatically starts the mixer at a
lower speed to help prevent ingredient splash out and “flour puff” at startup
then quickly increases to the selected speed for optimal performance.
Number of Speed
Stir STIRRING For slow stirring, combining, mashing,
starting all mixing procedures. Use to add
flour and dry ingredients to batter, add liquids
to dry ingredients, and combine heavy
mixtures. Use with Ice Cream Maker
attachment.
2 SLOW MIXING For slow mixing, mashing, faster stirring. Use
to mix heavy batters and candies, start
mashing potatoes or other vegetables, cut
shortening into flour, mix thin or splashy
batters, and mix and knead yeast dough.
Use with Can Opener attachment.
4 MIXING, For mixing semi-heavy batters, such as
BEATING cookies. Use to combine sugar and
shortening and to add sugar to egg whites
for meringues. Medium speed for cake mixes.
Use with: Food Grinder, Slicer/Shredder, and
Fruit/Vegetable Strainer.
6 BEATING, For medium fast beating (creaming) or
CREAMING whipping. Use to finish mixing cake,
doughnut, and other batters. High speed for
cake mixes. Use with Citrus Juicer attachment.
8 FAST BEATING, For whipping cream, egg whites, and
WHIPPING boiled frostings.
10 FAST WHIPPING For whipping small amounts of cream or egg
whites. Use with Pasta Maker and Grain Mill
attachments.
NOTE: Will not maintain fast speeds
under heavy loads, such as when using Pasta
Maker or Grain Mill attachments.
NOTE: The Speed Control Lever can be set between the speeds listed in the
above chart to obtain speeds 3, 5, 7 and 9 if a finer adjustment is required.
Do not exceed Speed 2 when preparing yeast doughs as this may cause
damage to the mixer.
10
Converting Your Recipe
for the Mixer
The mixing instructions for recipes in
this book can guide you in converting
your own favorite recipes for
preparation with your KitchenAid
®
mixer. Look for recipes similar to
yours and then adapt your recipes to
use the procedures in the similar
KitchenAid recipes.
For example, the “quick mix”
method (sometimes referred to as the
“dump” method) is ideal for simple
cakes, such as the Quick Yellow Cake
and Easy White Cake included in this
book. This method calls for
combining dry ingredients with most
or all liquid ingredients in one step.
More elaborate cakes, such as
Caramel Walnut Banana Torte, should
be prepared using the traditional cake
mixing method. With this method,
sugar and the shortening, butter or
margarine are thoroughly mixed
(creamed) before other ingredients
are added.
For all cakes, mixing times may
change because your KitchenAid
®
mixer works more quickly than other
mixers. In general, mixing a cake
with the KitchenAid
®
mixer will take
about half the time called for in
most cake recipes.
To help determine the ideal mixing
time, observe the batter or dough
and mix only until it has the desired
appearance described in your recipe,
such as “smooth and creamy.”
To select the best mixing speeds, use
the Speed Control Guide on page 9.
Mixing Tips
Adding Ingredients
Always add ingredients as close to
side of bowl as possible, not directly
into moving beater. The Pouring
Shield can be used to simplify adding
ingredients.
NOTE: If ingredients in very bottom
of bowl are not thoroughly mixed,
then the beater is not far enough into
the bowl. See “Beater to Bowl
Clearance,” page 8.
Cake Mixes
When preparing packaged cake
mixes, use Speed 2 for low speed,
Speed 4 for medium speed, and
Speed 6 for high speed. For best
results, mix for the time stated on the
package directions.
Adding Nuts, Raisins or
Candied Fruits
Follow individual recipes for
guidelines on including these
ingredients. In general, solid materials
should be folded in the last few
seconds of mixing on STIR Speed. The
batter should be thick enough to
prevent the fruit or nuts from sinking
to the bottom of the pan during
baking. Sticky fruits should be dusted
with flour for better distribution in
the batter.
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.
11
Egg Whites
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.
AMOUNT SPEED
1 egg white .......GRADUALLY to 10
2-4 egg whites ........GRADUALLY to 8
6 or more
egg whites ........GRADUALLY to 8
Whipping Stages
With your KitchenAid
®
Stand Mixer,
egg whites whip quickly. So, watch
carefully to avoid overwhipping. This
list tells you what to expect.
Frothy
Large, uneven air bubbles.
Begins to Hold Shape
Air bubbles are fine and compact;
product is white.
Soft Peak
Tips of peaks fall over when wire
whip is removed.
Almost Stiff
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 colour and glisten.
Stiff and Dry
Sharp, stiff peaks form when wire
whip is removed. Whites are speckled
and dull in appearance.
Whipped Cream
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
1
⁄4 cup (60 mL)........GRADUALLY to 10
1
⁄2 cup (120 mL) .....GRADUALLY to 10
1 cup (235 mL)........GRADUALLY to 8
1 pint (470 mL) .......GRADUALLY to 8
Whipping Stages
Watch cream closely during
whipping. Because your KitchenAid
®
Stand Mixer whips so quickly, there
are just a few seconds between
whipping stages. Look for these
characteristics:
Begins to Thicken
Cream is thick and custard-like.
Holds its Shape
Cream forms soft peaks when wire
whip is removed. Can be folded into
other ingredients when making
desserts and sauces.
Stiff
Cream stands in stiff, sharp peaks
when wire whip is removed. Use for
topping on cakes or desserts, or filling
for cream puffs.
12
®
Attachments and Accessories
To Attach
1. Turn speed control to OFF.
2. Unplug Stand Mixer or disconnect
power.
3. Loosen attachment knob by
turning it counterclockwise.
4. Flip up hinged hub cover.
5. 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.
6. Tighten attachment knob by turning
clockwise until attachment is
completely secured to Stand Mixer.
7. Plug into a grounded 3 prong
outlet.
To Remove
1. Turn speed control to OFF.
2. Unplug Stand Mixer or disconnect
power.
3. Loosen attachment knob by
turning it counterclockwise. Rotate
attachment slightly back and forth
while pulling out.
4. Replace attachment hub cover.
Tighten attachment knob by
turning it clockwise.
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.
‡Not part of mixer.
General Instructions
Attachment
Hub Socket
Attachment
Knob
Notch
Pin
Attachment Shaft
Housing
Attachment
Power Shaft‡
Hinged
Hub Cover
Attachment
Housing
13
KitchenAid
®
Stand Mixer Warranty
Length of
Warranty:
One Year Full warranty
from date of purchase.
KitchenAid Canada
Will Pay For:
Replacement parts and
repair labour costs to
correct defects in materials
and workmanship. Service
must be provided by a
designated KitchenAid
Service Centre.
KitchenAid Canada
Will Not Pay For:
A. Repairs when Stand
Mixer is used in other
than normal single-
family household use.
B. Damage resulting from
accident, alteration,
misuse or abuse, fire,
floods, acts of God, or
use of products not
approved by
KitchenAid Canada.
C. Any incidental shipping
or handling costs to
deliver your Stand
Mixer to a designated
KitchenAid Service
Centre.
D. Replacement parts or
repair labour costs for
Stand Mixers operated
outside Canada.
KITCHENAID CANADA DOES NOT ASSUME ANY RESPONSIBILITY FOR
INCIDENTAL OR CONSEQUENTIAL DAMAGES. Some provinces 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 province to province.
How to Arrange for Warranty Service
First review the Troubleshooting
section, to possibly avoid the need for
service.
One Year Full warranty from date of
purchase KitchenAid Canada will pay
for replacement parts and repair
labour costs to correct defects in
materials and workmanship. Service
must be provided by a designated
KitchenAid Service Centre.
Take the Stand Mixer or ship prepaid
and insured to a designated
KitchenAid Service Centre. Your
repaired Stand Mixer will be returned
prepaid and insured.
If you are unable to obtain satisfactory
service in this manner, contact
KitchenAid Canada, 1901 Minnesota
Court, Mississauga, Ontario L5N 3A7.
Telephone 1-800-807-6777.
14
How to Arrange for Out-of-Warranty Service
• First review the Troubleshooting
section below.
• Then, consult your telephone
directory for a designated
KitchenAid Service Centre near you.
If one is not listed contact
KitchenAid Service from anywhere in
Canada at 1-800-807-6777.
• Take the Stand Mixer or ship
prepaid and insured to a designated
KitchenAid Service Centre. Your
repaired Stand Mixer will be
returned prepaid and insured.
• All out-of-warranty service should be
handled by a designated KitchenAid
Service Centre.
Troubleshooting
Please read the following before
calling your service centre.
1. The Stand Mixer may warm up
during use. Under heavy loads with
extended mixing time periods, you
may not be able to comfortably
touch the top of the unit. This is
normal.
2. The Stand Mixer may emit a
pungent odor, especially when
new. This is common with electric
motors.
3. If the flat beater hits the bowl, stop
the Stand Mixer. See “Beater to
Bowl Clearance,” page 8.
Keep a copy of the sales receipt
showing the date of purchase. Proof
of purchase will assure you of
in-warranty service.
If your Stand Mixer should
malfunction or fail to operate,
please check the following:
- 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 before turning it
back on.
- If the problem is not due to one of
the above items, see “How to
Arrange For Service” sections.
- Do not return the Stand Mixer to
the retailer as they do not provide
service.
- For assistance throughout Canada
call KitchenAid Consumer Interaction
Centre toll-free 8:30 a.m. - 5:30 p.m.
(EST): 1-800-807-6777.
or write to:
Consumer Relations Centre
KitchenAid Canada
1901 Minnesota Court
Mississauga, ON L5N 3A7
15
APPETIZERS, ENTREES, AND VEGETABLES
Crabmeat Dip
1 package (8 oz.
[225 g]) light cream
cheese
1 cup (235 ml)
reduced-fat cottage
cheese
1
⁄4 cup (60 ml) reduced-
calorie mayonnaise
1 can (6
1
⁄2
oz. [185 g])
crabmeat, flaked
1tablespoon (15 ml)
lemon juice
3 tablespoons (45 ml)
chopped green
onions
1
⁄2 teaspoon (2 ml)
garlic salt
3 drops hot pepper
sauce
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.
Refrigerate until well chilled. Serve with assorted
crackers or raw vegetables.
Yield: 24 servings (2 tablespoons [30 ml] per serving)
Per serving: About 42 cal, 4 g pro, 1 g carb, 3 g fat,
12 mg chol, 180 mg sod.
4 ounces (115 g) light
cream cheese
1
⁄
2 cup (120 ml)
marshmallow cream
1 can (8 oz. [225 g])
crushed pineapple,
well drained
2 teaspoons (10 ml)
grated orange peel
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.
Yield: 12 servings (2 tablespoons [30 ml] per serving).
Per serving: About 61 cal, 1 g pro, 11 g carb,
2 g fat, 3 mg chol, 58 mg sod.
Creamy Pineapple Fruit Dip
16
1 package (8 oz.
[225 g]) light cream
cheese
1
⁄2 cup (120 ml)
shredded hot pepper
Monterey Jack
cheese
1
⁄4
cup (60 ml) bean or
black bean dip
1
⁄2 cup (120 ml) thick
and chunky salsa
1
⁄2 cup (120 ml)
chopped green
onions
1
⁄4 cup (60 ml) sliced
pitted ripe olives
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.
Spread cheese mixture on 10-inch (25-cm) serving
plate to within 1 or 2 inches (2.5 or 5 cm) 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.
Yield: 12 servings (
1
⁄4 cup [60 ml] per serving).
Per serving: About 70 cal, 4 g pro, 3 g carb,
5 g fat, 12 mg chol, 265 mg sod.
Layered Mexican Dip
2 packages (8 oz.
[225 g] each) light
cream cheese,
softened
1 package (1.25 oz.
[37 g]) taco
seasoning mix
3 eggs
2 cups (475 ml)
shredded Marble-
Jack cheese
1 can (4 oz. [115 g])
green chilies
1 cup (235 ml) light
sour cream
1 cup (235 ml) salsa
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
⁄2 minutes, or until fluffy.
Stop and scrape bowl. 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.
Pour mixture into greased 9-inch (23-cm) springform
pan. Bake at 350ºF (177°C) for 40 minutes, or until
knife inserted near centre 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.
Yield: 20 servings (1 wedge per serving).
Per serving: About 136 cal, 7 g pro, 5 g carb,
9 g fat, 59 mg chol, 421 mg sod.
Fiesta Cheesecake Appetizer
17
1 cup (235 ml)
shredded sharp
Cheddar cheese
1 cup (235 ml)
shredded Swiss
cheese
1 package (8 oz.
[225 g]) light cream
cheese
2 tablespoons (30 ml)
chopped fresh chives
2 teaspoons (10 ml)
Worcestershire sauce
1
⁄4 teaspoon (1 ml)
paprika
1
⁄2 teaspoon (2 ml)
garlic powder
1
⁄4 cup (60 ml) finely
chopped pecans
Nutty Cheese Ball
Place all ingredients, except pecans, in mixer bowl.
Attach bowl and flat beater to mixer. Turn to Speed
4 and beat about 1 minute, or until well blended.
On waxed paper, shape mixture into a ball. Roll ball
in chopped pecans. Wrap in waxed paper.
Refrigerate until serving time. Serve with assorted
crackers or raw vegetables.
Yield: 24 servings (2 tablespoons [30 ml] per serving).
Per serving: About 65 cal, 4 g pro, 1 g carb, 5 g fat,
13 mg chol, 109 mg sod.
1 baguette loaf,
cut into
1
⁄2-inch
(1.25-cm) slices
2 teaspoons (10 ml)
butter or margarine
1
⁄2 cup (120 ml) finely
chopped onion
1 clove garlic, minced
1 package (9 oz.
[255 g]) frozen
chopped spinach,
thawed and
squeezed dry
1 package (8 oz.
[225 g]) light cream
cheese
1
⁄4
cup (60 ml) roasted
red peppers
1
⁄2 cup (120 ml)
shredded Cheddar
cheese
Place baguette slices on baking sheet. Bake at 375°F
(190°C) for 4 to 6 minutes, or until toasted.
Set aside.
Melt butter in 10-inch (25-cm) 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.
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 (5 ml)
Cheddar cheese. Bake at 375°F (190°C) for 5 to 8
minutes, or until thoroughly heated and cheese is
melted. Serve warm.
Yield: 12 servings (2 crostini per serving).
Per serving: About 141 cal, 6 g pro, 16 g carb,
6 g fat, 12 mg chol, 324 mg sod.
Spinach and Cheese Crostini
18
Mushroom-Onion Tartlets
Pastry Crusts
4 oz. (115 g) light
cream cheese
3 tablespoons (45 ml)
butter or margarine,
divided
3
⁄4 cup plus 1 teaspoon
(180 ml) all-purpose
flour
8 oz. (225 g) fresh
mushrooms, coarsely
chopped
1
⁄2 cup (120 ml)
chopped green
onions
Filling
1 egg
1
⁄4 teaspoon (1 ml) dried
thyme leaves
1
⁄2 cup (120 ml)
shredded Swiss
cheese
To make Pastry Crusts, place cream cheese and
2 tablespoons (30 ml) butter in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Speed 4 and
beat about 1 minute. Stop and scrape bowl. Add
3
⁄4 cup (175 ml) flour. Turn to Speed 2 and mix
about 1 minute, or until well blended. Form mixture
into a ball. Wrap in waxed paper and chill 1 hour.
Clean mixer bowl and beater.
To make Filling, melt remaining 1 tablespoon
(15 ml) butter in 10-inch (25-cm) skillet over medium
heat. Add mushrooms and onions. Cook and stir
until tender. Remove from heat. Cool slightly.
Divide chilled dough into 24 pieces. Press each piece
into miniature muffin cup (greased, if desired).
For Filling, place egg, remaining 1 teaspoon (5 ml)
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 (191°C) 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 pro, 8 g carb,
6 g fat, 33 mg chol, 83 mg sod.
19
Herbed Whipped Squash
1 large butternut
squash, baked
(about 3 cups
[710 ml] cooked)
1
⁄4 cup (60 ml) butter or
margarine, melted
1
⁄2 teaspoon (2 ml) dried
tarragon leaves
1
⁄8 teaspoon (.5 ml) salt
1
⁄8 teaspoon (.5 ml)
black pepper
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.
Yield: 6 servings (
1
⁄2 cup (120 ml) per serving).
Per serving: About 107 cal, 1 g pro, 11 g carb,
7 g fat, 0 mg chol, 137 mg sod.
2 medium sweet
potatoes, cooked
and peeled
1
⁄2 cup (120 ml) low-fat
milk
1
⁄3 cup (80 ml) sugar
2 eggs
2 tablespoons (30 ml)
butter or margarine
1
⁄2 teaspoon (2 ml)
nutmeg
1
⁄2 teaspoon (2 ml)
cinnamon
Crunchy Praline Topping
2 tablespoons (30 ml)
butter or margarine,
melted
3
⁄4 cup (175 ml) corn
flakes
1
⁄4 cup (60 ml) chopped
walnuts or pecans
1
⁄4 cup (60 ml) firmly
packed brown sugar
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
(30 ml) butter, nutmeg, and cinnamon. Turn to
Speed 4 and beat about 1 minute. Spread mixture
in greased 9-inch (23-cm) pie plate. Bake at 400°F
(204°C) for 20 minutes, or until set. Clean bowl
and beater.
Place all Topping ingredients in mixer bowl. Attach
bowl and flat beater to mixer. Turn to STIR Speed
and mix about 15 seconds. Spread on hot puff.
Bake 10 minutes longer.
Yield: 6 servings (
1
⁄2 cup [120 ml] per serving).
Per serving: About 268 cal, 6 g pro, 35 g carb,
12 g fat, 2 mg chol, 176 mg sod.
Sweet Potato Puff
20
Appetizer Cream Puffs
with Creamy Feta Olive Filling
Cream Puffs
1 cup (235 ml) water
1
⁄2 cup (120 ml) butter
or margarine
1
⁄4 teaspoon (1 ml) salt
1 cup (235 ml)
all-purpose flour
4 eggs
Filling
1 package (8 oz.
[225 g]) light cream
cheese
4 oz. (115 g) crumbled
tomato-basil feta
cheese
1
⁄2 cup (120 ml) light
sour cream
1
⁄
3 cup (80 ml) finely
chopped kalamata or
ripe olives
1
⁄2 teaspoon (2 ml)
lemon pepper
seasoning
To make Cream Puffs, 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.
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.
Drop dough onto greased baking sheets forming
36 mounds, 2 inches (5 cm) apart. Bake at 400ºF
(204°C) for 10 minutes. Reduce heat to 350ºF
(177°C) 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.
To make Filling, 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 (15 ml) filling into each
cream puff.
Yield: 36 servings (1 filled cream puff per serving).
Per serving: About 72 cal, 2 g pro, 4 g carb, 5 g fat,
37 mg chol, 132 mg sod.
21
Mashed Potatoes
5 large potatoes (about
2
1
⁄2 lbs. [1130 g]),
peeled, quartered,
and boiled
1
⁄2 cup (120 ml) low-fat
milk, heated
2 tablespoons (30 ml)
butter or margarine
1 teaspoon (5 ml) salt
1
⁄8 teaspoon (.5 ml)
black pepper
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.
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.
Yield: 9 servings (
3
⁄4 cup [175 ml] per serving).
Per serving: About 111 cal, 2 g pro, 19 g carb,
3 g fat, 8 mg chol, 296 mg sod.
VARIATIONS
Garlic Mashed Potatoes
Substitute 1 teaspoon (5 ml) garlic salt for salt.
Per serving: About 111 cal, 2 g pro, 19 g carb,
3 g fat, 8 mg chol, 239 mg sod.
22
Baked Pastry Shell
(see page 45)
1 tablespoon (15 ml)
oil
1 small onion,
chopped
1medium green bell
pepper, chopped
8 oz. (225 g) sliced
fresh mushrooms
6 eggs
1
⁄3 cup (80 ml) low-fat
milk
1 tablespoon (15 ml)
chopped fresh
parsley
1 teaspoon (5 ml) salt
5 drops hot pepper
sauce
1 cup (4 oz. [115 g])
reduced-fat shredded
Swiss cheese
Follow procedure for Baked Pastry Shell. Cool
10 minutes.
Meanwhile, heat oil in large non-stick skillet over
medium-high heat. Add onion and bell pepper.
Cook about 1 minute, stirring frequently. Add
mushrooms. Cook and stir about 2 minutes, or until
vegetables are tender. Set aside.
Place eggs, milk, parsley, salt, and hot pepper sauce
in mixer bowl. Attach bowl and wire whip to mixer.
Turn to Speed 2 and mix 1 to 2 minutes.
Sprinkle half of cheese in pastry shell. Top with
vegetables. Pour egg mixture over vegetables. Top
with remaining cheese. Bake at 350°F (177°C) for
30 to 35 minutes, or until knife inserted in centre
comes out clean. Let stand about 5 minutes
before serving.
Yield: 8 servings.
Per serving (filling and crust): About 264 cal,
12 g pro, 17 g carb, 16 g fat, 172 mg chol,
561 mg sod.
Garden Quiche
23
1 cup (235 ml) salsa,
divided
2 cups (475 ml) soft
bread crumbs
1 small onion,
chopped
1 egg
1tablespoon (15 ml)
Worcestershire sauce
1 teaspoon (5 ml) dried
thyme
1
⁄2 teaspoon (2 ml)
garlic salt
1
⁄4 teaspoon (1 ml)
pepper
1 pound (455 g) lean
ground beef
1
⁄2 pound (225 g)
ground turkey
Place
3
⁄4 cup (175 ml) salsa, bread crumbs, onion,
egg, 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.
Divide mixture into 3 equal parts. Shape each part
into a loaf about 6x3x12-inches (15x7.5x30-cm).
Place loaves on rack in shallow baking pan. Spoon
remaining salsa on tops of loaves. Bake at 350°F
(177°C) for 40 to 45 minutes, or until no longer
pink in centre.
Yield: 6 servings (2 servings per loaf).
Per serving: About 167 cal, 11 g pro, 16 g carb,
6 g fat, 47 mg chol, 426 mg sod.
VARIATION
Mexican Appetizer Meatballs
Form meat mixture into 1-inch (2.5-cm) balls.
Place in 13x9x2-inch (33x23x5-cm) rectangular
baking pan. Bake at 400°F (204°C) 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 pro, 11 g carb,
5 g fat, 36 mg chol, 287 mg sod.
Mexican Meatloaf
24
Filling
2 tablespoons (30 ml)
butter or margarine
3 boneless, skinless
chicken breast
halves, cut into
1
⁄2-inch (1.25-cm)
pieces
1 medium onion or 3
shallots, sliced
8 ounces (225 g)
button or crimini
mushrooms, halved
or quartered
1 can (14
1
⁄2 oz. [410 g])
diced tomatoes,
undrained
2 tablespoons (30 ml)
flour
1
⁄
2 teaspoon (2 ml) dried
thyme leaves
Pastry Topping
1
⁄2 cup (120 ml) water
1
⁄4 cup (60 ml) butter or
margarine, cut up
1
⁄4
teaspoon (1 ml) salt
1
⁄2 cup (120 ml)
all-purpose flour
2 eggs
2 oz. (55 g) sharp
Cheddar cheese,
diced
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.
To make Pastry Topping, 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.
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.
Pour hot filling into 2-quart (1.89 l) casserole dish
sprayed with no-stick cooking spray. Spoon pastry
into 4 mounds on top of chicken mixture. Bake at
400°F (204°C) for 35 to 45 minutes, or until pastry
is puffed and browned and filling is bubbly.
Yield: 4 servings.
Per serving: About 507 cal, 39 g pro, 24 g carb,
28 g fat, 240 mg chol, 706 mg sod.
Chicken and Mushroom Casserole
with Cheese Puff Topping
25
2
1
⁄4 cups (535 ml)
all-purpose flour
1
1
⁄3 cups (315 ml) sugar
3 teaspoons (15 ml)
baking powder
1
⁄2 teaspoon (2 ml) salt
1
⁄2 cup (120 ml)
shortening
1 cup (235 ml) low-fat
milk
1 teaspoon (5 ml)
vanilla
2 eggs
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.
Pour batter into two greased and floured 8- or
9-inch (20- or 23-cm) round baking pans. Bake at
350°F (177°C) for 30 to 35 minutes, or until
toothpick inserted in centre comes out clean. Cool
10 minutes. Remove from pans. Cool completely on
wire rack. Frost if desired.
Yield: 12 to 16 servings.
Per serving: About 272 cal, 4 g pro, 42 g carb,
10 g fat, 37 mg chol, 175 mg sod.
Quick Yellow Cake
2 cups (475 ml)
all-purpose flour
1
1
⁄2 cups (355 ml) sugar
3 teaspoons (15 ml)
baking powder
1
⁄2 teaspoon (2 ml) salt
1
⁄2 cup (120 ml)
shortening
1 cup (235 ml) low-fat
milk
1 teaspoon (5 ml)
vanilla
4 egg whites
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.
Pour batter into two greased and floured 8- or
9-inch (20- or 23-cm) round baking pans. Bake at
350°F (177°C) for 30 to 35 minutes, or until
toothpick inserted in centre 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 267 cal, 4 g pro, 42 g carb,
9 g fat, 2 mg chol, 183 mg sod.
Easy White Cake
CAKES AND FROSTINGS
26
Topping
1 cup (235 ml) firmly
packed brown sugar
1
⁄2 cup (120 ml) butter
or margarine
1
⁄4 cup (60 ml)
whipping cream
1 cup (235 ml)
chopped walnuts
Cake
1
1
⁄2 cups (355 ml) sugar
1
⁄2 cup (120 ml) butter
or margarine,
softened
1 cup (235 ml)
(2 medium) mashed
ripe banana
1 teaspoon (5 ml)
vanilla
3 eggs
2
1
⁄2 cups (590 ml)
all-purpose flour
1
1
⁄4 teaspoons (6 ml)
baking powder
1 teaspoon (5 ml)
baking soda
1
⁄
2 teaspoon (2 ml) salt
3
⁄4 cup (175 ml)
buttermilk
Filling
1
⁄2 cup (120 ml) sugar
3 tablespoons (45 ml)
all-purpose flour
1
⁄4 teaspoon (1 ml) salt
1 cup (235 ml) low-fat
milk
1 egg, beaten
1 teaspoon (5 ml)
vanilla
1tablespoon (15 ml)
butter or margarine
2 medium bananas,
thinly sliced
1
⁄2 cup (120 ml)
whipping cream,
whipped
To make Topping, place brown sugar, butter, and
cream in small saucepan. Heat over low heat just
until butter melts, stirring constantly. Pour over
bottoms of three 8- or 9-inch (20- or 23-cm) round
baking pans. Sprinkle with walnuts.
To make Cake, place sugar and butter in mixer
bowl. Attach bowl and flat beater to mixer. Turn to
Speed 2 and mix about 30 seconds. Stop and scrape
bowl. Add banana and vanilla. Continuing on Speed
2, mix about 30 seconds. Continuing on Speed 2,
add eggs, one at a time, mixing about 15 seconds
after each addition. Stop and scrape bowl.
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 (177°C) for
25 to 30 minutes, or until toothpick inserted in
centre comes out clean. Cool in pans about 3
minutes. Remove from pans and cool completely on
wire racks.
Meanwhile, to make Filling, combine sugar, flour,
and salt in medium saucepan. Gradually stir in milk.
Heat to boiling over medium heat, stirring constantly.
Stir about
1
⁄4 cup (60 ml) hot mixture into beaten egg
in separate bowl. Pour egg mixture into saucepan.
Cook until mixture is bubbly, stirring constantly.
Remove from heat. Stir in vanilla and butter. Cool
slightly. Refrigerate 1 hour while cake is cooling.
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.
Yield: 16 to 20 servings.
Per serving: About 451 cal, 7 g pro, 65 g carb,
19 g fat, 58 mg chol, 384 mg sod.
Caramel Walnut Banana Torte
27
1
1
⁄4 cups (295 ml)
all-purpose flour
1
1
⁄2 cups (355 ml) sugar,
divided
1
1
⁄2 cups (355 ml) egg
whites (about 12 to
15 egg whites)
1
1
⁄2
teaspoons (7 ml)
cream of tartar
1
⁄4 teaspoon (1 ml) salt
1
1
⁄2 teaspoons (7 ml)
vanilla or
1
⁄2 teaspoon
(2 ml) almond extract
Mix flour and
1
⁄2 cup (120 ml) sugar in small bowl.
Set aside.
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.
Add cream of tartar, salt, and vanilla. Turn to Speed
8 and whip 2 to 2
1
⁄2 minutes, or until whites are
almost stiff but not dry. Turn to Speed 2. Gradually
add remaining 1 cup (235 ml) sugar and mix about
1 minute. Stop and scrape bowl.
Remove bowl from mixer. Spoon flour-sugar
mixture, one-fourth at a time, over egg whites. Fold
in gently with spatula, just until blended.
Pour batter into ungreased 10-inch (25-cm) tube
pan. With knife, gently cut through batter to
remove large air bubbles. Bake at 375°F (191°) for
35 minutes, or until crust is golden brown and
cracks are very dry. Immediately invert cake onto
funnel or soft drink bottle. Cool completely. Remove
from pan.
Yield: 16 servings.
Per serving: About 124 cal, 4 g pro, 27 g carb,
0 g fat, 0 mg chol, 79 mg sod.
Angel Food Cake
28
3 cups (710 ml)
all-purpose flour
2cups (475 ml) sugar
3 teaspoons (15 ml)
baking powder
1
⁄2 teaspoon (2 ml) salt
2 cups (475 ml) butter,
softened
1
⁄2 cup (120 ml) low-fat
milk
1 teaspoon (5 ml)
vanilla
1 teaspoon (5 ml)
almond extract
6 eggs
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.
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.
Pour batter into greased and floured 10-inch
(25-cm) tube pan. Bake at 350°F (177°C) for 1 hour
15 minutes, or until toothpick inserted in centre
comes out clean. Cool completely on wire rack.
Remove cake from pan.
Yield: 16 servings.
Per serving: About 419 cal, 5 g pro, 44 g carb,
25 g fat, 143 mg chol, 378 mg sod.
VARIATION
Double Chocolate Pound Cake
Add
1
⁄2 cup (120 ml) unsweetened Dutch-processed
cocoa powder to dry ingredients. Reduce butter to
1 cup (235 ml). Increase milk to 1 cup (235 ml).
Omit almond extract. Prepare as directed above.
Bake at 325°F (163°C) for 1 hour 20 minutes.
Chocolate Glaze
Melt 1 square (1 oz. [30g]) semi-sweet chocolate
and 1 teaspoon (5 ml) 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 pro, 55 g carb, 18 g fat, 99 mg chol,
289 mg sod.
Old-Fashioned Pound Cake
Loading...