KitchenAid 4KSMC50S User Manual

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Page 1

STAND MIXER/BATTEURS SUR SOCLE

INSTRUCTIONS AND RECIPES/INSTRUCTIONS ET RECETTES

FOR THE WAY IT’S MADE.

BIEN PENSÉ. BIEN FABRIQUÉ.

™

1-800-461-5681

Call our Consumer Interaction Centre

with questions or comments

Website: www. KitchenAid.ca

1-800-461-5681

Des questions ? des commentaires ?

Appelez notre centre du service à la clientèle.

Site Web : www.KitchenAid.ca

Page 2

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 and assist us in complying with the provisions of the Consumer Product Safety Act. 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 _______________________________________________________________

Page 3

Table of Contents

Product Registration Card ........................................................Inside Front Cover

Important Safeguards........................................................................................2

Electrical Requirements......................................................................................3

About Your Mixer

Bowl-Lift Models................................................................................................4

Tilt-Head Models ...............................................................................................6

Using Your KitchenAid

Attachments.................................................................8

Mixing Time ......................................................................................................8

Mixer Use ..........................................................................................................8

Care and Cleaning .............................................................................................9

Beater to Bowl Clearance...................................................................................9

Speed Control Guide - 10 Speed Mixers ..........................................................10

Mixing Tips......................................................................................................11

Attachments and Accessories - General Information........................................13

Speed Control Guide - Commercial Mixers.......................................................14

Warranty .........................................................................................................15

How To Arrange For Warranty Service - Canada........................................15

How To Arrange For Out-Of-Warranty Service ...........................................16

Troubleshooting...............................................................................................16

Recipes............................................................................................................17

Appetizers, Entrees, and Vegetables..........................................................17

Cakes and Frostings ..................................................................................25

Cookies, Bars, and Candies........................................................................35

Pies and Desserts ......................................................................................41

Yeast Breads and Quick Breads..................................................................46

General Instructions for Mixing and Kneading Yeast Dough ......................46

Bread Making Tips ....................................................................................47

KitchenAid®Attachments and Accessories .......................................................64

Page 4

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following:

1. Read all instructions.

2. To protect against risk of electrical shock, do not put mixer in water or other liquid.

3. Close supervision is necessary when this or any appliance is used near children.

4. Unplug mixer from outlet when not in use, before putting on or taking off parts and before cleaning.

5. Avoid contacting moving parts. Keep hands, hair, clothing, as well as spatulas and other utensils away from beater during operation to reduce the risk of injury to persons and/or damage to the mixer.

6. Do not operate mixer unattended or near edge of work surface. When used for heavy loads or at high speeds, mixer may move on work surface.

7. Do not operate mixer with a damaged cord or plug or after the mixer malfunctions, or is dropped or damaged in any manner. Call the KitchenAid Consumer Interaction Centre at 1-800-461-5681 for more information.

8. The use of attachments not recommended or sold by KitchenAid may cause fire, electrical shock or injury.

9. Do not use the mixer outdoors.

10. Do not let the cord hang over edge of table or counter.

11. Remove flat beater, wire whip or dough hook from mixer before washing.

12. This product is designed for household use only. (Except Model 4KSMC50S which is designed for commercial use.)

SAVE THESE INSTRUCTIONS

Page 5

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 “W ARNING.” These words mean:

You can be killed or seriously injured if you don’t immediatel

y 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.



WARNING



DANGER

Electrical Requirements

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.

WARNING



Volts: 120 A.C. only. Hertz: 60 The wattage rating for your mixer is printed on the trim band or on the serial plate.

Model 4KSMC50S Only:

Watts 350 Volts 120 Amps 3.0 Horsepower 2/5 Hertz 60

Page 6

Bowl-Lift Models*Stand Mixer Features

Motor Head

Beater Height Adjustment Screw

(not shown, see page 9)

Bowl Lift Handle

(not shown)

Spring Latch and Bowl Pin

(not shown)

Attachment Knob

Attachment Hub

(see page 13)

Locating Pins

Wire Whip

(see page 8)

Flat Beater

(see page 8)

Dough Hook

(see page 8)

Speed Control Lever

(see page 7)

Bowl Support

Beater Shaft

5 Quart Stainless Steel Bowl

*Bowl-Lift models include 4K5SS, 4KSM5, 4KSM50P, 4KSMC50S Commercial model not shown.

Overload Reset Button Model 4KSMC50S only

(not shown)

Solid State Speed Control

itc

t. J

, M

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Heavy Duty

Page 7

Assembling Your Bowl-Lift Mixer

** See page 3.

To Attach Bowl

1. Be sure speed control is OFF and mixer is unplugged.

2. Place bowl lift handle in down position.

3. Fit bowl supports over locating pins.

4. Press down on back of bowl until bowl pin snaps into spring latch.

5. Raise bowl before mixing.

6. Plug mixer in proper electrical outlet.**

To Remove Bowl

1. Be sure speed control is OFF and mixer is unplugged.

2. Place bowl lift handle in down position.

3. Remove flat beater, wire whip, or dough hook.

4. Grasp bowl handle and lift straight up and off locating pins.

To Raise Bowl

1. Rotate handle to straight-up position.

2. Bowl must always be in raised, locked position when mixing.

To Lower Bowl

1. Rotate handle back and down.

Injury Hazard Unplug mixer before inserting or removing beaters. Unplug mixer before cleaning. Failure to do so can result in broken bones or cuts.

WARNING



To Attach Flat Beater, Wire Whip, or Dough Hook

1. Turn speed control to OFF and unplug.

2. Slip flat beater on beater shaft and press upward as far as possible.

3. Turn beater to right, hooking beater over the pin on shaft.

4. Plug mixer in proper electrical outlet.**

To Remove Flat Beater, Wire Whip, or Dough Hook

1. Turn speed control to OFF and unplug.

2. Press beater upward as far as possible and turn left.

3. Pull beater from beater shaft.

4. Plug mixer in proper electrical outlet.**

Household mixer SPEED Control

Plug mixer in proper electrical outlet.** Speed control lever should always to be set on lowest speed for starting, then gradually moved to desired higher speed to avoid splashing ingredients out of bowl. See pages 10, 14 for Speed Control Guide.

Overload Reset Button

Model 4KSMC50 only

If the mixer is overloaded, the Overload Reset Button

will pop out and the mixer will shut off. Turn the Speed Control Lever to OFF. Wait a few minutes, then push in the Reset Button. Turn the Speed Control Lever to the desired speed and continue mixing.

RAISE

Solid State Speed Control

Off Stir 2 4 6 8 10

rlo

Page 8

Tilt-Head Models*Stand Mixer Features

Motor Head

Beater Height Adjustment Screw

(see page 9)

Motor Head Locking Lever

(not shown)

Attachment Knob

Attachment Hub

(see page 13)

Flat Beater

(see page 8)

Wire Whip

(see page 8)

Dough Hook

(see page 8)

Speed Control Lever (see

page 7)

Bowl Clamping Plate

Beater Shaft

⁄2 or 5 Quart Stainless Steel Bowl

*41⁄2 Quart models include 4K45, 4KSM90, 4KSM110PS *5 Quart model 4KSM150

Solid State Speed Control

h itc

St. Joseph, Michigan USA

tir 2

Page 9

To Remove Flat Beater, Wire Whip or Dough Hook

1. Turn speed control to OFF and unplug.

2. Press beater upward as far as possible and turn left.

3. Pull beater from beater shaft.

4. Plug mixer in proper electrical outlet.**

To Lock Motor Head

1. Make sure motor head is completely down.

2. Place locking lever in LOCK position.

3. Before mixing, test lock by attempting to raise head.

To Unlock Motor Head

1. Place lever in UNLOCK position.

NOTE: Motor head should always be kept in LOCK position when using mixer.

To Operate Speed Control

Plug mixer in proper electrical 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 10 for Speed Control Guide.

To Attach Bowl

1. Be sure speed control is OFF and mixer is unplugged.

2. Tilt motor head back.

3. Place bowl on bowl clamping plate.

4. Turn bowl gently in clockwise direction.

5. Plug mixer in proper electrical outlet.**

To Remove Bowl

1. Be sure speed control is OFF and mixer is unplugged.

2. Tilt motor head back.

3. Turn bowl in counterclockwise direction.

To Attach Flat Beater, Wire Whip, Or Dough Hook

1. Turn speed control to OFF and unplug.

2. Raise motor head.

3. Slip beater onto beater shaft and press upward as far as possible.

4. Turn beater to right, hooking beater over pin on shaft.

5. Plug mixer in proper electrical outlet.**

Assembling Your Tilt-Head Mixer

** See page 3.

USA

OFF

Injury Hazard Unplug mixer before inserting or removing beaters. Unplug mixer before cleaning. Failure to do so can result in broken bones or cuts.

WARNING



Joseph, Michigan

St.

Lock Unlock

Solid State Speed Control

Off Stir 2 4 6 8 10

Page 10

Using Your KitchenAid®Attachments

Flat Beater for normal to heavy mixtures:

cakes biscuits creamed frostings quick breads candies meat loaf cookies mashed potatoes pie pastry

Wire Whip for mixtures that need air incorporated:

eggs sponge cakes egg whites angel food cakes heavy cream mayonnaise boiled frostings some candies

Dough Hook for mixing and kneading yeast doughs:

breads coffee cakes rolls buns

Mixing Time

Your KitchenAid®Mixer will mix faster and more thoroughly than most other electric 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 mixers.

Mixer Use

NOTE: Do not scrape bowl while

mixer is operating.

The bowl and beater are designed to provide thorough mixing without frequent scraping. Scraping the bowl once or twice during mixing is usually sufficient. Turn unit off before scraping.

The mixer may warm up during use. Under heavy loads with extended mixing time, you may not be able to comfortably touch the top of the unit. This is normal.

Page 11

Bowl, white flat beater and white dough hook may be washed in an automatic dishwasher. Or, clean them thoroughly in hot sudsy water and rinse completely before drying.

Care and Cleaning

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:

Wire whip, burnished dough hook and burnished flat beater should be hand washed and dried immediately. Do not wash wire whip, burnished dough hook and burnished flat beater in a dishwasher. Do not store beaters on shaft. NOTE: Always be sure to unplug mixer before cleaning. Wipe mixer with a soft, damp cloth. Do not use household/commercial cleaners. Do not immerse in water. Wipe off beater shaft frequently, removing any residue that may accumulate.

Injury Hazard Unplug mixer before inserting or removing beaters. Unplug mixer before cleaning. Failure to do so can result in broken bones or cuts.

WARNING



Tilt-Head models

• Unplug mixer.

• Lift motor head.

•Turn screw (A) SLIGHTLY counter clockwise (left) to raise flat beater or clockwise (right) to lower flat beater.

• Make adjustment with flat beater, so it just clears surface of bowl.

If you over adjust the screw, the bowl lock lever

may not lock into place.

Bowl-Lift models

• Unplug mixer.

• Place bowl lift handle in down position.

•Turn screw (B) SLIGHTLY counter clockwise (left) to raise flat beater and clockwise (right) to lower flat beater.

• Make adjustments with flat beater, so it just clears surface of bowl.

NOTE: When properly adjusted, the flat beater will not strike on bottom or side of bowl. If beater or wire whip is adjusted too close so that it strikes bottom of bowl, coating may wear off beater or wires may wear through on wire whip.

Page 12

Speed Control Guide – 10 Speed Mixers

Number of Speed

Stir Speed STIR For slow stirring, combining, mashing,

starting all mixing procedures. Use to add flour and dry ingredients to batter, add liquids to dry ingredients, and combine heavy mixtures.

2SLOW MIXING For slow mixing, mashing, faster

stirring. Use to mix heavy batters and candies, start mashing potatoes or other vegetables, cut shortening into flour, mix thin or splashy batters, and mix and knead yeast dough. Use with Can Opener attachment.

4 MIXING, For mixing semi-heavy batters, such as

BEATING cookies. Use to combine sugar and

shortening and to add sugar to egg whites for meringues. Medium speed for cake mixes. Use with: Food Grinder, Rotor Slicer/Shredder, and Fruit/Vegetable Strainer.

6 BEATING, For medium fast beating (creaming) or

CREAMING whipping. Use to finish mixing cake,

doughnut, and other batters. High speed for cake mixes. Use with Citrus Juicer attachment.

8FAST 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.

Page 13

Mixing Tips

Converting Your Recipe for the Mixer

The mixing instructions for recipes in this book can guide you in converting your own favourite 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 pages 10 and 14.

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 9.

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.

Page 14

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®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

⁄4 cup (50 mL)........GRADUALLY to 10

⁄2 cup (125 mL)......GRADUALLY to 10

1 cup (250 mL) ........GRADUALLY to 8

1 pint (500 mL)........GRADUALLY to 8

Whipping Stages

Watch cream closely during whipping. Because your KitchenAid

mixer whips so quickly, there are just a few seconds between whipping stages. Look for these characteristics:

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.

Page 15

Attachments and Accessories

To Attach

1. Turn mixer off and unplug.

2. Loosen attachment knob by turning it counterclockwise.

3. Remove attachment 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.

5. Tighten attachment knob by turning clockwise until attachment is completely secured to mixer.

6. Plug mixer in proper electrical outlet.**

To Remove

1. Turn mixer off and unplug.

2. Loosen attachment knob by turning it counterclockwise. Rotate attachment slightly back and forth while pulling out.

3. 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.

General Instructions

** See page 3.

Hub

Attachment Hub Socket

Attachment Knob

Notch

Attachment Shaft Housing

‡

Attachment Power Shaft

‡

Not part of mixer.

(Attachments not NSF Approved for 4KSMC50S)

Page 16

Number of Speed

Stir Speed STIR For slow stirring, combining, mashing,

starting all mixing procedures.

1SLOW MIXING For slow beating, mashing and kneading

yeast doughs.

2MIXING, For mixing cookie and cake batters.

BEATING

3 BEATING, For beating, creaming and medium fast

CREAMING whipping.

4FAST BEATING, For whipping heavy cream, egg whites,

WHIPPING and boiled frostings.

5FAST WHIPPING For whipping small amounts of heavy

cream or egg whites.

Do not exceed Speed 1 when preparing yeast doughs as this may cause damage to the mixer.

Speed Control Guide – Commercial Mixers

Solid State Speed Control

Off Stir 1 2 3 4 5

*Commercial model 4KSMC50S

Page 17

KitchenAid®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 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 mixer to a designated KitchenAid Service Centre.

D. Replacement parts or

repair labour costs for mixer 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 – Canada

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 mixer or ship prepaid and insured to a designated KitchenAid Service Centre. Your repaired 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.

Page 18

How To Arrange For Out-Of-Warranty Service

Troubleshooting

• 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 mixer or ship prepaid and insured to a designated KitchenAid Service Centre. Your repaired mixer will be returned prepaid and insured.

•All out-of-warranty service should be handled by a designated KitchenAid Service Centre.

First try the solutions suggested here and possibly avoid the cost of service.

If your mixer should malfunction or fail to operate, check the following:

- Is the mixer plugged in?

- Is the fuse in the circuit to the mixer in working order? If you have a circuit breaker box, be sure the circuit is closed.

- Try unplugging and waiting 15-20 minutes before re-plugging the mixer.

- If the problem is not due to one of the above items, see "How to Arrange For Service" sections.

- DO NOT return the 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): 1-800-461-5681. or write to: Consumer Relations Centre KitchenAid Canada 1901 Minnesota Court Mississauga, ON L5N 3A7

Electrical Shock Hazard Unplug before servicing. Failure to do so can

result in death or electrical shock.



WARNING

Page 19

Crabmeat Dip

1 package (8 oz. [250

g]) light cream cheese

1 cup (250 mL)

reduced-fat cottage cheese

⁄4 cup (50 mL) reduced-

calorie mayonnaise

1 can (6

⁄2 oz. [195 g])

crabmeat, flaked

1 tablespoon (15 mL)

lemon juice

3 tablespoons (45 mL)

chopped green onions

⁄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.

Creamy Pineapple Fruit Dip

4 ounces (120 g) light

cream cheese

⁄

2 cup (125 mL)

marshmallow cream

1 can (8 oz. [250 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.

APPETIZERS, ENTREES, AND VEGETABLES

Page 20

Layered Mexican Dip

1 package (8 oz. [250

g]) light cream cheese

⁄2 cup (125 mL)

shredded hot pepper Monterey Jack cheese

⁄4 cup (50 mL) bean or

black bean dip

⁄2 cup (125 mL) thick

and chunky salsa

⁄2

cup (125 mL) chopped green onions

⁄4 cup (50 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 [50 mL] per serving). Per serving: About 70 cal, 4 g pro, 3 g carb, 5 g fat,

12 mg chol, 265 mg sod.

Nutty Cheese Ball

1 cup (250 mL)

shredded sharp Cheddar cheese

1 cup (250 mL)

shredded Swiss cheese

1 package (8 oz.

[250 g]) light cream cheese

2 tablespoons (30 mL)

chopped fresh chives

2 teaspoons (10 mL)

Worcestershire sauce

⁄4 teaspoon (1 mL)

paprika

⁄2 teaspoon (2 mL)

garlic powder

⁄4 cup (50 mL) finely

chopped pecans

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.

Page 21

Spinach and Cheese Crostini

1 baguette loaf,

cut into

⁄2-inch (1.25-

cm) slices

2 teaspoons (10 mL)

butter or margarine

⁄2 cup (125 mL) finely

chopped onion 1 clove garlic, minced 1 package (9 oz.

[270 g]) frozen

chopped spinach,

thawed and

squeezed dry 1 package (8 oz.

[250 g]) light cream

cheese

⁄4 cup (50 mL) roasted

red peppers

⁄2 cup (125 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.

Meatballs with Salsa

⁄

4 cup (50 mL) fat-free

egg substitute or 1

egg

⁄3 cup (75 mL) fresh

bread crumbs

⁄2 teaspoon (2 mL)

chili powder

⁄

4 teaspoon (1 mL)

garlic powder

⁄

8 teaspoon (.5 mL)

cayenne pepper 1 pound (500 g)

ground turkey

⁄2 cup (125 mL) thick

and chunky salsa

⁄2 cup (125 mL)

chili sauce

⁄2 cup (125 mL) water

Place egg substitute, bread crumbs, chili powder, garlic powder, pepper, and ground turkey in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 30 seconds.

Form turkey mixture into 1-inch (2.5-cm) balls. Spray 12-inch (30-cm) skillet with no-stick cooking spray. Cook meatballs over medium–high heat until well browned; drain.

Mix salsa, chili sauce, and water in small bowl. Add to meatballs and stir. Reduce heat to low. Cook, covered, about 10 minutes, or until meatballs are thoroughly cooked, stirring frequently. Serve warm.

Yield: 12 servings (3 meatballs per serving). Per serving: About 84 cal, 8 g pro, 5 g carb, 3 g fat,

30 mg chol, 280 mg sod.

Page 22

Mushroom-Onion Tartlets

Pastry Crusts

4 oz. (120 g) light

cream cheese 3 tablespoons (45 mL)

butter or margarine,

divided

⁄4 cup plus 1 teaspoon

(180 mL) all-purpose

flour 8 oz. (250 mL) fresh

mushrooms, coarsely

chopped

⁄2 cup (125 mL)

chopped green

onions

Filling

1 egg

⁄4 teaspoon (1 mL)

dried thyme leaves

⁄2 cup (125 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

⁄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 (190°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.

Page 23

Stuffed New Potatoes

8 small new red

potatoes, boiled in skins

⁄4 cup (50 mL) reduced-

fat sour cream

1 tablespoon (15 mL)

margarine or butter, melted

⁄4

teaspoon (1 mL) garlic salt

⁄4 teaspoon (1 mL)

dried thyme leaves

⁄4 cup (50 mL) finely

chopped green onions

⁄4

cup (50 mL) finely shredded Cheddar cheese

Paprika, if desired

Cut potatoes in half. Scoop out insides of potatoes, leaving 1⁄8-inch (3-mm) shells. Place insides of potatoes in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Add sour cream, margarine, garlic salt, and thyme. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 2 and mix about 30 seconds. Turn to Stir Speed and add onions, mixing just until blended.

Spoon or pipe potato mixture into potato shells. Place filled shells in shallow baking dish. Bake at 375°F (190°C) for 20 to 25 minutes, or until thoroughly heated. Sprinkle with cheese and paprika, if desired. Bake 5 minutes longer, or until cheese is melted. Serve warm.

Yield: 8 servings (2 potato halves per serving). Per serving: About 58 cal, 2 g pro, 6 g carb, 3 g fat,

5 mg chol, 108 mg sod.

Sweet Potato Puff

2 medium sweet

potatoes, cooked and peeled

⁄2 cup (125 mL) low-fat

milk

⁄3 cup (75 mL) sugar 2 eggs 2 tablespoons (30 mL)

butter or margarine

⁄2 teaspoon (2 mL)

nutmeg

⁄2 teaspoon (2 mL)

cinnamon

Crunchy Praline Topping

2 tablespoons (30 mL)

butter or margarine, melted

⁄4 cup (175 mL) corn

flakes

⁄4 cup (50 mL) chopped

walnuts or pecans

⁄4 cup (50 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 (200°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 [125 mL] per serving). Per serving: About 268 cal, 6 g pro, 35 g carb,

12 g fat, 2 mg chol, 176 mg sod.

Page 24

Mashed Potatoes

5 large potatoes (about

⁄2

lbs. [1250 g]), peeled, quartered, and boiled

⁄2

cup (125 mL) low-fat milk, heated

2 tablespoons (30 mL)

butter or margarine

1 teaspoon (5 mL) salt

⁄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.

Parmesan Mashed Potatoes

Increase milk to 3⁄4 cup (175 ml). Add 1⁄3 cup (75 mL) grated Parmesan cheese with milk.

Per serving: About 205 cal, 6 g pro, 32 g carb, 6 g fat, 7 mg chol, 524 mg sod.

Sour Cream-Chive Mashed Potatoes

Substitute 1⁄

4 cup (50 mL) reduced-fat sour cream for

⁄4 cup (50 mL) milk. Add 2 tablespoons (30 mL)

chopped fresh chives. Per serving: About 178 cal, 4 g pro, 32 g carb,

4 g fat, 2 mg chol, 417 mg sod.

Page 25

Herbed Whipped Squash

1 large butternut

squash, baked (about 3 cups [750 mL] cooked)

⁄4

cup (50 mL) butter or margarine, melted

⁄2 teaspoon (2 mL)

dried tarragon leaves

⁄8 teaspoon (.5 mL) salt

⁄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 [125 mL] per serving). Per serving: About 107 cal, 1 g pro, 11 g carb,

7 g fat, 0 mg chol, 137 mg sod.

Black Bean Frittata

2 cups (500 mL) fat-

free egg substitute or 8 eggs

⁄4 cup (50 mL) low-fat

milk

1 tablespoon (15 mL)

oil

⁄2 medium red bell

pepper, chopped

4 green onions, sliced 1 can (16 oz.) (500 g)

black beans, rinsed and drained

1 cup (250 mL)

shredded Monterey Jack cheese

Place egg substitute and milk in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix about 30 seconds. Set aside.

Heat oil in large skillet over medium heat until oil sizzles. Add bell pepper and onions. Cook about 1 minute, or until slightly tender. Stir in beans. Cook about 1 minute, or until thoroughly heated.

Reduce heat to medium-low. Pour egg mixture over vegetables. Cook about 6 minutes, or until almost set. As bottom of egg mixture sets, carefully lift edges with spatula and let uncooked egg run to the bottom of the pan. Cook, covered, about 2 minutes, or until top is set but still shiny. Sprinkle with cheese. Cook, covered, about 1 minute, or until cheese melts.

Yield: 6 servings. Per serving: About 208 cal, 18 g pro, 15 g carb,

8 g fat, 18 mg chol, 463 mg sod. Tip: For browned top on frittata, place under broiler

about 1 minute, or until cheese is browned and bubbly.

Page 26

Garden Quiche

Baked Pastry Shell (see page 41)

1 tablespoon (15 mL)

oil

1 small onion,

chopped

1medium green bell

pepper, chopped

8 oz. (250 g) sliced

fresh mushrooms

6 eggs

⁄3

cup (75 mL) low-fat milk

1 tablespoon (15 mL)

chopped fresh parsley

1 teaspoon (15 mL)

salt

5 drops hot pepper

sauce

1 cup (4 oz. [120 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 (180°C) for 30 to 35 minutes, or until knife inserted in center 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.

Cheese-Stuffed Shells

⁄2 cup (125 mL) fat-

free egg substitute or 2 eggs

1 container (15 oz.)

(450 g) no-fat ricotta cheese

2 cups (500 mL)

shredded part-skim mozzarella cheese

⁄4 cup (50 mL) grated

Parmesan cheese

2 teaspoons (10 mL)

dried parsley leaves

2 teaspoons (10 mL)

no-salt herb and garlic seasoning

24 jumbo pasta shells,

cooked and drained

2 cups (500 mL)

prepared Marinara Sauce

Place egg substitute, ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, and seasoning in mixer bowl. Attach bowl and flat beater to mixer. Tu rn to Speed 2 and mix about 30 seconds, or until combined.

Fill each shell with 2 to 3 tablespoons (30-45 mL) cheese mixture. Place filled shells in 13x9x2-inch (33x23x5-cm) baking pan. Pour Marinara Sauce over shells. Cover pan with foil. Bake at 350°F (180°C) for 30 to 35 minutes, or until bubbly.

Yield: 4 to 6 servings. Per serving: About 527 cal, 46 g pro, 56 g carb,

15 g fat, 57 mg chol, 865 mg sod.

Page 27

Quick Yellow Cake

21⁄4 cups (550 mL)

all-purpose flour

⁄3 cups (325 mL) sugar

3 teaspoons (15 mL)

baking powder

⁄2 teaspoon (2 mL) salt

⁄2 cup (125 mL) short-

ening

1cup (250 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 (180°C) 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 pro, 42 g carb,

10 g fat, 37 mg chol, 175 mg sod.

Easy White Cake

2 cups (500 mL)

all-purpose flour

⁄2

cups (375 mL) sugar

3 teaspoons (15 mL)

baking powder

⁄

2 teaspoon (2 mL) salt

⁄2 cup (125 mL)

shortening

1cup (250 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 9inch (20- or 23-cm) round baking pans. Bake at 350°F (180°C) 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 267 cal, 4 g pro, 42 g carb,

9 g fat, 2 mg chol, 183 mg sod.

CAKES AND FROSTINGS

Page 28

Caramel Walnut Banana Torte

Topping

1 cup (250 mL) firmly

packed brown sugar

⁄2 cup (125 mL) butter

or margarine

⁄4 cup (50 mL)

whipping cream

1 cup (250 mL)

chopped walnuts

Cake

⁄2 cups (375 mL) sugar

⁄2 cup (125 mL) butter

or margarine, softened

1 cup (250 mL)

(2 medium) mashed ripe banana

1 teaspoon (5 mL)

vanilla

3 eggs

⁄2 cups (625 mL)

all-purpose flour

⁄4 teaspoons (6 mL)

baking powder

1 teaspoon (5 mL)

baking soda

⁄2 teaspoon (2 mL) salt

⁄4 cup (175 mL)

buttermilk

Filling

⁄2 cup (125 mL) sugar

3 tablespoons (45 mL)

all-purpose flour

⁄4 teaspoon (1 mL) salt

1cup (250 mL) low-fat

milk

1 egg, beaten 1 teaspoon (5 mL)

vanilla

1 tablespoon (15 mL)

butter or margarine

2 medium bananas,

thinly sliced

⁄

2 cup (125 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 (180°C) for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool in pans about 3 minutes. Remove from pans and cool completely on wire racks.

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 (50 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.

Page 29

Angel Food Cake

11⁄4 cups (300 mL)

all-purpose flour

⁄2 cups (375 mL) sugar,

divided

⁄2 cups (375 mL) egg

whites (about 12 to 15 egg whites)

⁄2 teaspoons (7 mL)

cream of tartar

⁄4 teaspoon (1 mL) salt

⁄2 teaspoons (7 mL)

vanilla or

⁄2 teaspoon (2 mL) almond extract

Mix flour and 1⁄2 cup (125 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 21⁄2 minutes, or until whites are almost stiff but not dry. Turn to Speed 2. Gradually add remaining 1 cup (250 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 (190°) 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.

Page 30

Old-Fashioned Pound Cake

3 cups (750 mL) all-

purpose flour

2cups (500 mL) sugar 3 teaspoons (15 mL)

baking powder

⁄2 teaspoon (2 mL) salt

2 cups (500 mL) butter,

softened

⁄2 cup (125 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.

Tu rn 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 (180°C) for 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. Remove cake from pan.

Yield: 16 servings. Per serving: About 419 cal, 5 g pro, 44 g carb,

25 g fat, 143 mg chol, 378 mg sod.

Double Chocolate Pound Cake

3 cups (750 mL)

all-purpose flour

2 cups (500 mL) sugar

⁄2 cup (125 mL)

unsweetened Dutchprocessed cocoa powder

3 teaspoons (15 mL)

baking powder

⁄2 teaspoon (2 mL) salt

1 cup (250 mL) butter,

softened

⁄

4 cups (300 mL)

low-fat milk

1 teaspoon (5 mL) vanilla 5 eggs

Chocolate Glaze

2 squares (1 oz. [30 g]

each) unsweetened chocolate

3 tablespoons (45 mL)

margarine or butter

1 cup (250 mL)

powdered sugar

⁄4 teaspoon (3 mL) vanilla

2 tablespoons (30 mL)

hot water

Combine dry ingredients in mixer bowl. Add butter, milk, and vanilla. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 1 minute. Stop and scrape bowl. Turn to Speed 6 and beat about 2 minutes. Stop and scrape bowl.

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 325°F (160°C) for 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. Remove cake from pan and drizzle with Chocolate Glaze.

To make Glaze, melt chocolate and margarine in small saucepan over low heat. Remove from heat. Stir in powdered sugar and vanilla. Stir in water, 1 teaspoon (5mL) at a time, until glaze is of desired consistency.

Yield: 16 servings. Per serving: About 390 cal, 6 g pro, 55 g carb,

18 g fat, 99 mg chol, 289 mg sod.

Page 31

Chocolate Cake

2 cups (500 mL) all-

purpose flour

⁄3 cups (325 mL) sugar

1 teaspoon (5 mL)

baking powder

⁄2 teaspoon (2 mL)

baking soda

⁄2 teaspoon (2 mL) salt

⁄2 cup (125 mL)

shortening

1cup (250 mL) low-fat

milk

1 teaspoon (5 mL)

vanilla

2 eggs 2 squares (1 oz. [30 g]

each) unsweetened chocolate, melted

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.

Yield: 12 to 16 servings. Per serving: About 285 cal, 4 g pro, 41 g carb,

12 g fat, 37 mg chol, 185 mg sod.

Page 32

Sunshine Chiffon Cake

2 cups (500 mL)

all-purpose flour

⁄2 cups (375 mL) sugar

1 tablespoon (15 mL)

baking powder

⁄2 teaspoon (2 mL) salt

⁄4 cup (175 mL) cold

water

⁄2 cup (125 mL) oil 7 egg yolks, beaten 1 teaspoon (5 mL)

vanilla

2 teaspoons (10 mL)

grated lemon rind

7 egg whites

⁄2 teaspoon (2 mL)

cream of tartar

Lemon Glaze

1 cup (250 mL)

powdered sugar

1 tablespoon (15 mL)

butter or margarine, softened

2-3 tablespoons (30-

45 mL) lemon juice

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 another bowl. Clean mixer bowl and wire whip.

Place egg whites and cream of tartar in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip 2 to 21⁄2 minutes, or until whites are stiff but not dry.

Remove bowl from mixer. Gradually add flour mixture to egg whites. Fold in gently with spatula, just until blended.

Pour batter into ungreased 10-inch (25-cm) tube pan. Bake at 325°F (160°C) 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.

Combine powdered sugar and butter in small bowl. Stir in lemon juice, 1 tablespoon (15 mL) at a time, until glaze is of desired consistency.

Yield: 16 servings. Per serving: About 256 cal, 4 g pro, 38 g carb,

10 g fat, 93 mg chol, 152 mg sod.

Page 33

Chocolate Almond Brownie Cake

Cake

7 squares (1 oz. [30 g]

each) semi-sweet chocolate

⁄2 cup (125 mL) butter

or margarine

3 eggs, separated

⁄2

cup (125 mL) sugar

⁄2

teaspoon (2 mL) almond extract

2 tablespoons (30 mL)

all-purpose flour

Glaze

1 square (1 oz. [30 g] )

semi-sweet chocolate

1 teaspoon (5 mL)

shortening

Topping

⁄2 cup (125 mL)

whipping cream

1 tablespoon (15 mL)

powdered sugar

⁄4 teaspoon (1 mL)

almond extract

2 tablespoons (30 mL)

sliced almonds

To make Cake, melt chocolate and butter in medium saucepan over low heat, stirring constantly. Remove from heat; cool slightly.

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.

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.

Spoon batter into 8-inch (20-cm) springform pan that has been greased and floured on the bottom only. Bake at 375°F (190°C) for 20 to 25 minutes, or until set in center. Cool completely on wire rack before glazing. Clean mixer bowl.

To make Glaze, melt chocolate and shortening in small saucepan over low heat, stirring to blend. Drizzle over cake.

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 pro, 17 g carb,

13 g fat, 58 mg chol, 74 mg sod.

Page 34

Applesauce Cake

11⁄2 cups (375 mL)

all-purpose flour

1 cup (250 mL) whole

wheat flour

⁄2 cups (375 mL) sugar 1 teaspoon (5 mL)

baking powder

1 teaspoon (5 mL)

baking soda

⁄2 teaspoon (2 mL) salt

⁄2 teaspoons (7 mL)

cinnamon

⁄2 teaspoon (2 mL)

nutmeg

⁄2 cups (375 mL)

applesauce

⁄2

cup (125 mL) butter

or margarine, melted 2 eggs 1 cup (250 mL) chopped,

peeled apple

⁄2 cup (125 mL) chopped

walnuts

Caramel Creme

Frosting, if desired

(see page 34)

Combine dry ingredients in mixer bowl. Add applesauce, margarine, and eggs. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Turn to Speed 4 and beat about 30 seconds. Turn to Stir Speed and add apple and walnuts, mixing just until blended.

Pour batter into greased and floured 13x9x2-inch (33x23x5-cm) baking pan. Bake at 350°F (180°C) 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.

Yield: 12 to 16 servings. Per serving: About 318 cal, 5 g pro, 51 g carb,

11 g fat, 36 mg chol, 315 mg sod.

Spice Cake

21⁄4cups (550 mL)

all-purpose flour 1 cup (250 mL) firmly

packed brown sugar

⁄

cup (125 mL) sugar 1 teaspoon (5 mL)

baking soda

⁄2teaspoon (2 mL) salt

1 teaspoon (5 mL)

cinnamon

⁄

teaspoon (2 mL) cloves

⁄2teaspoon (2 mL)

nutmeg 1 cup (250 mL) buttermilk

⁄2cup (125 mL) shortening 1 teaspoon (5 mL) vanilla 3 eggs

⁄2cup (125 mL) raisins

Orange Cream Cheese Frosting, if desired (see page 34)

Combine dry ingredients in mixer bowl. Add buttermilk, shortening, vanilla, and eggs. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Turn to Speed 4 and beat about 30 seconds. Turn to Stir Speed and add raisins, mixing just until blended.

Yield: 12 to 16 servings. Per serving: About 310 cal, 5 g pro, 50 g carb,

10 g fat, 54 mg chol, 240 mg sod.

Page 35

Chocolate Frosting

1 cup (250 mL) butter,

softened

2 tablespoons (30 mL)

light corn syrup

4 cups (1 L) powdered

sugar

2 squares (1 oz. [30 g]

each) unsweetened chocolate, melted

Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 11⁄2 minutes, or until creamy. Stop and scrape bowl. Add corn syrup. Turn to Speed 2 and mix well. Stop and scrape bowl.

Turn to Stir Speed. Gradually add powdered sugar, mixing until blended. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Turn to Speed 2. Slowly add melted chocolate and mix about 11⁄2 minutes. Stop and scrape bowl. Turn to Speed 4 and beat about 1 minute.

Yield: 12 to 16 servings (frosting for 2-layer or 13x9x2-inch [33x23x5-cm] cake).

Per serving: About 325 cal, 1 g pro, 44 g carb, 18 g fat, 41 mg chol, 160 mg sod.

Buttercream Frosting

⁄3 cup (75 mL) butter,

softened

⁄4 cup (50 mL) cream

or evaporated milk

1 teaspoon (5 mL)

vanilla

⁄4 teaspoon (1 mL) salt

4 cups (1 L) powdered

sugar, divided Low-fat milk, if

necessary

Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute, or until creamy. Stop and scrape bowl. Add cream, milk, vanilla, salt, and 1 cup (250 mL) powdered sugar. Turn to Stir Speed and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 2 and mix about 11⁄2 minutes, or until well blended. Stop and scrape bowl.

Tu rn to Stir Speed. Gradually add remaining 3 cups (750 mL) powdered sugar and mix until blended. Stop and scrape bowl, if necessary. Add milk, 1 teaspoon (5 mL) at a time, if necessary. Turn to Speed 4 and beat about 1 minute, or until smooth.

Yield: 12 to 16 servings (frosting for 2-layer or 13x9x2-inch [33x23x5-cm] cake).

Per serving: About 208 cal, 0 g pro, 40 g carb, 6 g fat, 16 mg chol, 99 mg sod.

Page 36

Caramel Creme Frosting

⁄2 cup (125 mL) butter

or margarine

1 cup (250 mL) firmly

packed brown sugar

⁄4 cup (50 mL) low-fat

milk

1 cup (250 mL)

miniature marshmallows

2 cups (500 mL)

powdered sugar

⁄2 teaspoon (2 mL)

vanilla

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.

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.

Yield: 12 to 16 servings (frosting for 2-layer or 13x9x2-inch [33x23x5-cm] cake).

Per serving: About 228 cal, 0 g pro, 41 g carb, 7 g fat, 0 mg chol, 98 mg sod.

Fluffy KitchenAid Frosting

11⁄2 cups (375 mL) sugar

⁄2 teaspoon (2 mL)

cream of tartar

⁄2 teaspoon (2 mL) salt

⁄2 cup (125 mL) water

⁄2 tablespoons (20 mL)

light corn syrup

2 egg whites

⁄2 teaspoons (7 mL)

vanilla

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.

Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 10 and whip about 45 seconds, or until whites begin to hold shape. Continuing on Speed 10, slowly pour hot syrup into egg whites in a fine stream and whip 1 to 11⁄

2 minutes. Add vanilla and whip about 5

minutes longer, or until frosting loses its gloss and stands in stiff peaks. Frost cake immediately.

Yield: 12 to 16 servings (frosting for 2-layer or 13x9x2-inch [33x23x5-cm] cake).

Per serving: About 109 cal, 1 g pro, 27 g carb, 0 g fat, 0 mg chol, 101 mg sod.

Orange Cream Cheese Frosting

4 cups (1 L) powdered

sugar

1 package (8 oz.

[250 g]) light cream cheese

1 teaspoon (5 mL)

orange juice

⁄

2 teaspoon (2 mL)

grated orange peel

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.

Yield: 12 to 16 servings (frosting for 2-layer or 13x9x2-inch cake[33x23x 5-cm]).

Per serving: About 196 cal, 2 g pro, 41 g carb, 3 g fat, 7 mg chol, 107 mg sod.

Page 37

Creamy No-Cook Mints

3 ounces (90 g) light

cream cheese

⁄4 teaspoon (1 mL) mint

flavouring

2 drops green food

colour or colour of choice

⁄4-41⁄2cups (1.05-1.125 L)

powdered sugar Superfine sugar

Place cream cheese, flavouring, and food colour in mixer bowl. Attach bowl and flat beater to mixer. Tu rn to Speed 2 and mix about 30 seconds, or until smooth. Continuing on Speed 2, gradually add powdered sugar and mix about 11⁄2 minutes, or until mixture becomes very stiff.

To make mints, dip individual flexible candy molds in superfine sugar. Press in mint mixture. Turn out onto waxed paper covered with superfine sugar. Repeat until all mixture is used. OR: Shape mixture into 3⁄4-inch (2-cm) balls, using about 1 teaspoon (5 mL) for each ball. Roll in superfine sugar. Place on waxed paper covered with superfine sugar. Flatten slightly with thumb to form 1⁄4-inch (5-mm) 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 pro, 13 g carb,

0 g fat, 1 mg chol, 12 mg sod.

Chocolate Fudge

Butter

2cups (500 mL) sugar

⁄8 teaspoon (.5 mL) salt

⁄4

cup (175 mL) evaporated milk

1 teaspoon (5 mL) light

corn syrup

2 squares (1 oz. [30 g]

each) unsweetened chocolate

2 tablespoons (30 mL)

butter or margarine

1 teaspoon (5 mL)

vanilla

2 cup (500 mL)

chopped walnuts or pecans

Butter sides of heavy 2-quart (1.9L) 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 [113°C]) without stirring. Remove immediately from heat. Add butter without stirring

. Cool to lukewarm (110°F [43°C]). Stir in

vanilla. Pour mixture into mixer bowl. Attach bowl and flat

beater to mixer. Turn to Speed 2 and mix about 8 minutes, or until fudge stiffens and loses its gloss. Quickly turn to Stir Speed and add walnuts, mixing just until blended. Spread in buttered 9x9x2-inch (23x23x 5-cm) baking pan. Cool at room temperature. Cut into 1-inch (2.5-cm) squares when firm.

Yield: 64 servings (1 square per serving). Per serving: About 59 cal, 1 g pro, 7 g carb, 3 g fat,

1 mg chol, 12 mg sod.

COOKIES, BARS AND CANDIES

Page 38

Divinity

3cups (750 mL) sugar

⁄4

cup (175 mL) light corn syrup

⁄2 cup (125 mL) water 2 egg whites 1 teaspoon (5 mL)

almond extract

1 cup (250 mL)

chopped walnuts or pecans

Place sugar, corn syrup, and water in heavy saucepan. Cook and stir over medium heat to hard ball stage (248°F [120°C]). Remove from heat and let stand until temperature drops to 220°F (100°C), without stirring.

Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip about 1 minute, or until soft peaks form. Gradually add syrup in a fine stream and whip about 21⁄2 minutes longer.

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 pro, 40 g carb,

4 g fat, 0 mg chol, 15 mg sod.

Chocolate Chip Cookies

1 cup (250 mL) granu-

lated sugar

1 cup (250 mL) brown

sugar

1 cup (250 mL) butter

or margarine, softened

2 eggs

⁄2 teaspoons (7 mL)

vanilla

1 teaspoon (5 mL)

baking soda 1 teaspoon (5 mL) salt 3 cups ( 750 mL)

all-purpose flour

12 ounces (360g)

semi-sweet

chocolate chips

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.

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.

Drop by rounded teaspoonfuls onto greased baking sheets, about 2 inches (5-cm) apart. Bake at 375°F (190°C) for 10 to 12 minutes. Remove from baking sheets immediately and cool on wire racks.

Yield: 54 servings (1 cookie per serving). Per serving: About 117 cal, 1 g pro, 17 g carb,

5 g fat, 8 mg chol, 106 mg sod.

VARIATIONS

2 cups (500 mL) raisins, coconut, or chopped walnuts may be substituted for chocolate chips.

Page 39

Macadamia Chocolate Chunk Cookies

1 cup (250 mL) firmly

packed brown sugar

⁄4 cup (175 mL)sugar

1 cup (250 mL)

margarine or butter,

softened 2 teaspoons (10 mL)

vanilla 2 eggs

⁄4 cups (550 mL)

all-purpose flour,

divided

⁄2 cup (125 mL)

unsweetened cocoa

powder 1 teaspoon (5 mL)

baking soda

⁄2 teaspoon (2 mL) salt

1 package (8 oz. [250

g]) semi-sweet

baking chocolate, cut

into small chunks 1 jar (3

⁄2 oz.[105 g]) macadamia nuts, coarsely chopped

Place brown sugar, sugar, margarine, vanilla, and eggs in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl.

Add 1 cup (250 mL) flour, cocoa powder, baking soda, and salt. Turn to Stir Speed and mix about 30 seconds. Gradually add remaining 11⁄4 cups (300 mL) flour and mix about 30 seconds longer. Turn to Speed 2 and mix about 30 seconds. Turn to Stir Speed and add chocolate chunks and nuts, mixing just until blended.

Drop by rounded teaspoonfuls onto greased baking sheets, about 2 inches (5 cm) apart. Bake at 325°F (160°C) for 12 to 13 minutes, or until edges are set. DO NOT OVERBAKE. Cool on baking sheets about 1 minute. Remove to wire racks and cool completely.

Yield: 48 servings (1 cookie per serving). Per serving: About 125 cal, 2 g pro, 16 g carb,

7 g fat, 9 mg chol, 107 mg sod.

Sugar Cookies

1 cup (250 mL)

margarine or butter, softened

1 teaspoon (5 mL)

vanilla

⁄4 cup (175 mL) sugar 2 eggs, beaten 1 teaspoon (5 mL)

cream of tartar

⁄2 teaspoon (2 mL)

baking soda

⁄4 teaspoon (1 mL)

nutmeg

⁄4 teaspoon (1 mL) salt 2 cups (500 mL)

all-purpose flour Sugar

Place margarine and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 2 minutes, or until mixture is smooth. Gradually add 3⁄4 cup (175 mL) sugar and beat about 11⁄2 minutes longer. Add eggs and beat about 30 seconds. Stop and scrape bowl.

Turn to Stir Speed. Gradually add cream of tartar, baking soda, nutmeg, salt, and flour to sugar mixture. Mix about 1 minute, or until well blended.

Drop by rounded teaspoonfuls onto greased baking sheets, about 3 inches (7.5 cm) apart. Bake at 400°F (200°C) for 6 to 8 minutes. Sprinkle with sugar while still hot. Remove from baking sheets immediately and cool on wire racks.

Yield: 48 servings (1 cookie per serving). Per serving: About 69 cal, 1 g pro, 8 g carb, 4 g fat,

9 mg chol, 70 mg sod.

Page 40

Peanut Butter Cookies

⁄2 cup (125 mL) peanut

butter

⁄2 cup (125 mL) butter

or margarine, softened

⁄2 cup (125 mL) granu-

lated sugar

⁄2 cup (125 mL) brown

sugar

1 egg

⁄2 teaspoon (2 mL)

vanilla

⁄2 teaspoon (2 mL)

baking soda

⁄4

teaspoon (1 mL) salt

⁄4 cups (300 mL)

all-purpose flour

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.

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.

Roll dough into 1-inch (2.5-cm) balls. Place about 2 inches (5-cm) apart on ungreased baking sheets. Press flat with fork in a criss-cross pattern to 1⁄4-inch (5-mm) thickness.

Bake at 375°F (190°C) 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 pro, 10 g carb,

4 g fat, 6 mg chol, 81 mg sod.

Nutty Shortbread Bars

1 cup (250 mL) butter

or margarine, softened

1 cup (250 mL) firmly

packed brown sugar

2 cups (500 mL)

all-purpose flour

1 teaspoon (5 mL)

baking powder

⁄2 teaspoon (2 mL) salt 2 egg whites 1 cup (250 mL)

chopped walnuts or pecans

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 scrape bowl. Add flour, baking powder, and salt. Turn to Speed 2 and mix about 11⁄2 minutes, or until soft dough forms.

Press dough into greased 151⁄2x101⁄2x1-inch (40x25x2-cm) 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.

Bake at 375°F (190°C) 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 pro, 14 g carb,

8 g fat, 17 mg chol, 114 mg sod.

Page 41

Fudge Brownies

1 cup (250 mL)

margarine or butter, softened

4 squares (1 oz. [30 g]

each) unsweetened

chocolate 2cups (500 mL) sugar 1 teaspoon (5 mL)

vanilla 3 eggs 1 cup (250 mL)

all-purpose flour

⁄2 teaspoon (2 mL) salt

1 cup (250 mL)

chopped walnuts or

pecans

Melt 1⁄2 cup (125 mL) margarine and chocolate in small saucepan over low heat; cool. Place remaining

⁄2 cup (125 mL) margarine, sugar, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Tu rn to Speed 2 and mix about 30 seconds. Turn to Speed 6 and beat about 2 minutes. Turn to Speed

4. Add eggs, one at a time, beating about 15 seconds after each addition. Stop and scrape bowl.

Add cooled chocolate mixture. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Add all remaining ingredients. Turn to Stir Speed and mix about 30 seconds, or until well blended.

Pour into greased and floured 13x9x2-inch (33x23x5-cm) baking pan. Bake at 350°F (180°C) for 45 minutes. Cool in pan on wire rack and cut.

Yield: 36 servings (1 brownie per serving). Per serving: About 143 cal, 2 g pro, 16 g carb,

9 g fat, 18 mg chol, 93 mg sod.

Page 42

Lemon Cream Cheese Bars

Crust

2 cups (500 mL)

all-purpose flour

⁄2 cup (125 mL)

powdered sugar

1 cup (250 mL) (2

sticks) chilled butter, cut into chunks

Cream Cheese Filling

1 package (8 oz.

[250 g]) light cream cheese

⁄2 cup (125 mL)

powdered sugar

2 tablespoons (30 mL)

flour 2 eggs 1 teaspoon (5 mL)

vanilla

Lemon Filling

4 eggs 2 cups (500 mL)

granulated sugar

⁄

4 cup (50 mL)

all-purpose flour 1 teaspoon (5 mL)

grated lemon peel

⁄4 cup (50 mL) lemon

juice

Powdered sugar, if

desired

Place Crust ingredients in mixer bowl. Attach 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 ungreased 151⁄2x101⁄2x1-inch (40x25x2-cm) baking pan. Bake at 350°F (180°C) 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.

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 (180°C) for 6 to 7 minutes, or until filling is slightly set. Remove from oven.

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 (180°C) 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.

Yield: 48 servings (1 bar per serving). Per serving: About 115 cal, 2 g pro, 16 g carb,

5 g fat, 39 mg chol, 65 mg sod.

Page 43

KitchenAid Pie Pastry

21⁄4 cups (550 mL) all-

purpose flour

⁄4 teaspoon (3 mL) salt

⁄2 cup (125 mL)

shortening,

well chilled 2 tablespoons (30 mL)

butter or margarine,

well chilled

5-6 tablespoons (60-

70 mL) cold water

Place flour and salt in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 15 seconds. Cut shortening and butter into pieces and add to flour mixture. Turn to Stir Speed and mix 30 to 45 seconds, or until shortening particles are size of small peas.

Continuing on Stir Speed, add water, 1 tablespoon (15 mL) at a time, mixing until all particles are moistened and dough begins to hold together.

Divide dough in half. Pat each half into a smooth ball and flatten slightly. Wrap in plastic wrap. Chill in refrigerator 15 minutes.

Roll one half of dough to 1⁄8-inch (3 mm) thickness between waxed paper. Fold pastry into quarters. Ease into 8- or 9-inch (20- or 23-cm) 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 (230°C) 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 (230°C) for 10 to 12 minutes, or until edges are lightly browned. Remove pie weights and foil. Cool completely on wire rack and fill.

Yield: 8 servings (two 8- or 9-inch [20- or 23-cm] crusts).

Per serving (one crust): About 134 cal, 2 g pro, 13 g carb, 8 g fat, 0 mg chol, 118 mg sod.

Per serving (two crusts): About 267 cal, 4 g pro, 27 g carb, 16 g fat, 0 mg chol, 236 mg sod.

PIES AND DESSERTS

Page 44

Apple Pie

1 cup (250 mL) sugar 2 tablespoons (30 mL)

all-purpose flour 1 teaspoon (5 mL)

cinnamon

⁄8 teaspoon (.5 mL)nutmeg

⁄8 teaspoon (.5 mL) salt

6-8 medium tart cooking

apples, peeled, cored,

and thinly sliced 2 tablespoons (30 mL)

margarine or butter

KitchenAid Pie Pastry

for Two-crust Pie

(see page 41)

Combine sugar, flour, cinnamon, nutmeg, and salt in large bowl. Stir in apples.

Follow procedure for Two-crust Pie. Fill with apple mixture and dot with margarine. Sprinkle top crust with sugar, if desired.

Bake at 400°F (200°C) for 50 minutes. Yield: 8 servings. Per serving (filling and crust): About 451 cal,

4 g pro, 68 g carb, 19 g fat, 0 mg chol, 301 mg sod.

Country Pear Cobbler

Filling

⁄4 cup (175 mL) firmly

packed brown sugar 3 tablespoons (45 mL)

all-purpose flour

⁄8 teaspoon (.5 mL) salt

⁄8 teaspoon (.5 mL)

nutmeg

Dash cloves 2 tablespoons (30 mL)

lemon juice

6-8 medium pears,

peeled, cored, and

thinly sliced

Topping

1 cup (250 mL)

all-purpose flour 2 tablespoons (30 mL)

sugar 1 teaspoon (5 mL) baking

powder

⁄2teaspoon (2 mL) baking

soda

⁄2cup (125 mL) buttermilk

3 tablespoons (45 mL)

margarine or butter,

melted 1 tablespoon (15 mL)

sugar, if desired

Light cream, if desired

Combine all Filling ingredients, except pears, in large skillet. Stir in sliced pears. Cook over medium heat about 5 minutes, or until hot and bubbly, stirring gently. Set aside.

To make Topping, place flour, sugar, baking powder, and baking soda in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 30 seconds. Add buttermilk and melted margarine. Continuing on Stir Speed, mix about 30 seconds, or just until blended.

Pour hot Filling into 8- or 9-inch (20- or 23-cm) baking pan. Top evenly with large spoonfuls of Topping. Sprinkle with 1 tablespoon (15 mL) sugar, if desired. Bake at 375°F (190°C) for 30 to 35 minutes, or until pears are tender and bubbly and Topping is golden brown. Serve warm with light cream, if desired.

Yield: 8 to 10 servings. Per serving: About 276 cal, 3 g pro, 57 g carb,

5 g fat, 1 mg chol, 219 mg sod.

Page 45

Vanilla Cream Pie

⁄2 cup (125 mL) sugar

6 tablespoons (90 mL)

all-purpose flour

⁄4

teaspoon (1 mL) salt

⁄2 cups (625 mL)

low-fat milk 3 egg yolks 1 tablespoon (15 mL)

margarine or butter 1 teaspoon (5 mL)

vanilla

KitchenAid Baked

Pastry Shell

(see page 41)

Meringue

⁄4 teaspoon (1 mL)

cream of tartar

⁄8 teaspoon (.5 mL) salt

3 egg whites

⁄2 cup (125 mL) sugar

Combine sugar, flour, and salt in heavy saucepan. Add milk and cook over medium heat until thickened, stirring constantly. Reduce heat to low. Cook, covered, about 10 minutes longer, stirring occasionally. Set aside.

Place egg yolks in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip about 1 minute. Slowly stir small amount of milk mixture into yolks. Add yolk mixture to saucepan. Cook over medium heat 3 to 4 minutes, stirring constantly. Remove from heat. Add margarine and vanilla; cool. Pour into Baked Pastry Shell.

To make Meringue, place cream of tartar, salt, and egg whites in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to Speed 8 and whip about 1 minute, or until soft peaks form. Turn to Speed 4. Gradually add sugar and whip about 1 minute, or until stiff peaks form.

Lightly pile Meringue on pie and spread to edge. Bake at 325°F (160°C) for 15 minutes, or until lightly browned.

Yield: 8 servings. Per serving (filling and crust): About 332 cal,

7 g pro, 47 g carb, 13 g fat, 86 mg chol, 297 mg sod.

Variations continued on next page.

Page 46

Vanilla Cream Pie CONTINUED

VARIATIONS Chocolate Cream Pie

Add 2 squares (1 oz. [30 g] each) melted, unsweetened chocolate to filling along with margarine and vanilla. Proceed as directed on previous page.

Per serving (filling and crust): About 368 cal, 8 g pro, 49 g carb, 16 g fat, 86 mg chol, 298 mg sod.

Banana Cream Pie

Slice 2 or 3 ripe bananas into pastry shell before adding filling. Proceed as directed on previous page.

Per serving (filling and crust): About 359 cal, 8 g pro, 54 g carb, 13 g fat, 86 mg chol, 298 mg sod.

Coconut Cream Pie

Add 1⁄2 cup (125 mL) flaked coconut to filling before adding to pastry shell. Before baking, sprinkle 1⁄

4 cup

(50 mL) flaked coconut on meringue. Proceed as directed on previous page.

Per serving (filling and crust): About 376 cal, 8 g pro, 51 g carb, 16 g fat, 86 mg chol, 320 mg sod.

Page 47

Lemony Light Cheesecake

Crust

15 reduced-fat creme-

filled chocolate

sandwich cookies,

finely crushed (about

⁄2 cups [375 mL]

crumbs) 2 tablespoons (30 mL)

butter or margarine,

melted

Filling

3 packages (8 oz. [250

g] each) light cream

cheese 1 cup (250 mL) sugar 1 tablespoon (15 mL)

all-purpose flour 4 eggs

⁄

4 cup (50 mL) lemon

juice 1 teaspoon (5 mL)

grated lemon peel

Spray bottom and sides of 9-inch (23-cm) springform pan with no-stick cooking spray.

To make Crust, combine cookie crumbs and butter in medium bowl; mix well. Press mixture firmly into bottom of springform pan. Chill while making Filling.

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.

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.

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 (160°C) for 50 to 60 minutes, or until cheesecake is set when pan is jiggled slightly. Do not overbake.

Turn off oven; open oven door. Let cheesecake stand in oven 30 minutes. Remove from oven. Cool completely on wire rack away from drafts. Cover and refrigerate 6 to 8 hours before serving.

Yield: 16 servings. Per serving: About 169 cal, 6 g pro, 20 g carb,

7 g fat, 68 mg chol, 214 mg sod.

Tawny Pumpkin Pie

1 can (16 oz. [500 g])

pumpkin

⁄4 cup (175 mL) firmly

packed brown sugar 3 eggs 1 teaspoon (5 mL)

cinnamon

⁄2 teaspoon (2 mL)

ginger

⁄2 teaspoon (2 mL) salt

⁄4 teaspoon (1 mL)

cloves

⁄4 cups (300 mL)

low-fat milk

Pie Pastry for One-

crust Pie (see page 41)

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 scrape bowl. Continuing on Speed 2, slowly add milk and mix about 11⁄2 minutes.

Follow procedure for One-crust Pie. Fill with pumpkin mixture. Bake at 400°F (200°C) for 40 to 50 minutes, or until knife inserted near center comes out clean.

Yield: 8 servings. Per serving (filling and crust): About 280 cal, 6 g pro,

41 g carb, 11 g fat, 87 mg chol, 325 mg sod.

Page 48

General Instructions

For Making And Kneading Yeast Dough

with the Rapid Mix Method

“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 (250 to 500 mL) flour.

2. Attach bowl and dough hook. Turn to Speed 2 and mix about 15 seconds, or until 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 dough hook and slow down mixing process.

4. Continuing on Speed 2, gently add remaining flour, 1⁄2 cup (125 mL) at a time. See Illustration B. Mix until dough clings to hook and cleans sides of bowl, about 2 minutes.

5. When dough clings to hook, knead on Speed 2 for 2 minutes, or until dough is smooth and elastic. See Illustration C.

6. Unlock and tilt back head (tilt-head models) or lower bowl (bowl-lift models) and remove dough from hook. Follow directions in recipe for rising, shaping and baking.

When using the traditional method to prepare a favourite recipe, dissolve yeast in warm water in warmed bowl. Add remaining liquids and dry ingredients, except last 1 to 2 cups (250 to 500 mL) 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.

ILLUSTRATION A

ILLUSTRATION B

ILLUSTRATION C

lid

tro

YEAST BREADS AND QUICK BREADS

Page 49

Bread Making Tips

Making bread with a mixer is quite different from making bread by hand. Therefore, it will take some practice before you are completely comfortable with the new process. For your convenience, we offer these tips to help you become accustomed to bread making the KitchenAid®way.

• Start out with an easy recipe, like

Basic White Bread, page 49, until you are familiar with using the dough hook.

•ALWAYS use the dough hook to

mix and knead yeast doughs.

• NEVER exceed Speed 2 when using

the dough hook.

• NEVER use recipes calling for more

than 8 cups (2 L) all-purpose flour or 6 cups (1.5 L) whole wheat flour when making dough with a 41⁄

quart (4.26 L) mixer.

• NEVER use recipes calling for more

than 10 cups (2.5 L) all-purpose flour or 6 cups (1.5 L) whole wheat flour when making dough with a 5 quart (4.73 L) mixer.

• Use a candy or other kitchen

thermometer to assure that liquids are at temperature specified in the recipe. Liquids at higher temperature can kill yeast, while liquids at lower temperatures will retard yeast growth.

•Warm all ingredients to room

temperature to insure proper rising of dough. If yeast is to be dissolved in bowl, always warm bowl first by rinsing with warm water to prevent cooling of liquids.

• Allow bread to rise in a warm place,

80°F to 85°F (27°C to 30°C), free from draft, unless otherwise specified in recipe.

• Here are some alternative rising methods to use: (1) The bowl containing the dough can be placed on a wire rack over a pan of hot water. (2) The bowl can be placed on the top rack of an unheated oven; put a pan of hot water on the rack below. (3) Turn the oven to 400°F (200 °C) for 1 minute; then turn it off; place the bowl on the center rack of the oven and close the door.

Cover bowl with waxed paper, if desired. Always cover with towel to retain warmth in the bowl and protect the dough from drafts.

• 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.

• Most bread recipes give a range for the amount of flour to be used. Enough flour has been added when the dough clings to the hook and cleans sides of bowl. If dough is sticky or humidity is high, slowly add more flour, about 1⁄2 cup (125 mL) at a time but NEVER exceed recommended flour capacity. Knead after each addition until flour is completely worked into dough. If too much flour is added, a dry loaf will result.

• Some types of dough, especially those made with whole grain flours, may not form a ball on the hook. However, as long as the hook comes in contact with the dough, kneading will be accomplished.

Continued on next page.

Page 50

Bread Making Tips Shaping A Loaf

• Some large recipes and soft doughs may occasionally climb over the collar of the hook. This usually indicates that the dough is sticky and more flour should be added. The sooner all the flour is added, the less likely the dough will climb the hook. For such recipes, try starting with all but the last cup of flour in the initial mixing process. Then add the remaining flour as quickly as possible.

• When done, yeast breads and rolls should be deep golden brown in colour. Other tests for doneness of breads are: Bread pulls away from the sides of pan, and tapping on the top of the loaf produces a hollow sound. Turn loaves and rolls onto racks immediately after baking to prevent sogginess.

Divide dough in half. On lightly floured surface, roll each half into a rectangle, approximately 9x14 inches (23x36 cm). A rolling pin will smooth dough and remove bubbles.

Starting at a short end, roll dough tightly. Pinch dough to seal seam.

Pinch ends and turn under. Place, seam side down, in loaf pan. Follow directions in recipe for rising and baking.

Page 51

Basic White Bread

⁄2 cup (125 mL) low-fat

milk

3 tablespoons (45 mL)

sugar

2 teaspoons (10 mL)

salt

3 tablespoons (45 mL)

butter or margarine

2 packages active dry

yeast

⁄2 cups (375 mL) warm

water (105°F to 115°F [40°C to 46°C])

5-6 cups (1.25-1.5 L)

all-purpose flour

Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 41⁄2 cups (1.125 L) flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour, 1⁄2 cup (125 mL) at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Punch dough down and divide in half. Shape each half into a loaf, as directed on page 48, and place in greased 81⁄2x41⁄2x21⁄2-inch (21x12x6-cm) baking pans. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Bake at 400°F (200°C) 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 pro, 18 g carb,

1 g fat, 0 mg chol, 148 mg sod.

Variations continued on next page.

Page 52

Basic White Bread CONTINUED

VARIATIONS Cinnamon Bread

Prepare dough, divide, and roll out each half to a rectangle, as directed on page 48. Mix together

⁄2 cup (125 mL) sugar and 2 teaspoons (10 mL) cinnamon in small bowl. Spread each rectangle with 1 tablespoon (15 mL) softened butter or margarine. Sprinkle with half of sugar mixture. Finish rolling and shaping loaves. Place in well-greased 81⁄2x41⁄2x21⁄2-inch (21x12x6-cm) 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 (190°C) 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 pro, 21 g carb,

2 g fat, 0 mg chol, 152 mg sod.

Sixty-Minute Rolls

Increase yeast to 3 packages and sugar to 1⁄4 cup (50 mL). Mix and knead dough as directed for Basic White Bread on page 49. 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 [32°C]) about 15 minutes. Bake at 425°F (215°C) for 12 minutes, or until golden brown. Remove from pans immediately and cool on wire racks.

Curlicues: Divide dough in half and roll each half to 12x9-inch (30x22-cm) rectangle. Cut 12 equal strips about 1 inch (2.5 cm) wide. Roll each strip tightly to form a coil, tucking ends underneath. Place on greased baking sheets about 2 inches (5 cm) 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 pro, 25 g carb,

2 g fat, 0 mg chol, 198 mg sod.

Page 53

Whole Grain Wheat Bread

⁄3 cup (75 mL) plus

1 tablespoon (15 mL) brown sugar

2 cups (500 mL) warm

water (105°F to 115°F [40°C to 46°C])

2 packages active dry

yeast

5-6 cups (1.25 to 1.5 L)

whole wheat flour

⁄4 cup (175 mL)

powdered milk

2 teaspoons (10 mL)

salt

⁄3

cup (75 mL) oil

Dissolve 1 tablespoon (15 mL) brown sugar in warm water in small bowl. Add yeast and let mixture stand.

Place 4 cups (1 L) flour, powdered milk, 1⁄3 cup (75 mL) brown sugar, and salt in mixer bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 15 seconds. Continuing on Speed 2, gradually add yeast mixture and oil to flour mixture and mix about 11⁄2 minutes longer. Stop and scrape bowl, if necessary.

Continuing on Speed 2, add remaining flour, 1⁄2 cup (125 mL) at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer.

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 on page 48. Place in greased 81⁄2x41⁄2x21⁄2-inch (21x12x6-cm) baking pan. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Bake at 400°F (200°C) for 15 minutes. Reduce oven temperature to 350°F (180°C) and bake 30 minutes longer. Remove from pans immediately and cool on wire racks.

Yield: 32 servings (16 slices per loaf). Per serving: About 112 cal, 4 g pro, 19 g carb,

3 g fat, 2 mg chol, 146 mg sod.

Page 54

French Bread

2 packages active dry

yeast

⁄2 cups (625 mL) warm

water (105°F to 115° F [40° C to 46° C])

1 tablespoon (15 mL)

salt

1 tablespoon (15 mL)

butter or margarine, melted

7 cups (1.75 L)

all-purpose flour

2 tablespoons (10 mL)

cornmeal 1 egg white 1 tablespoon (15 mL)

cold water

Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute, or until well blended. Knead on Speed 2 about 2 minutes longer. Dough will be sticky.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Punch dough down and divide in half. Roll each half into 12x15-inch (30x37-cm) rectangle. Roll dough tightly, from longest side, tapering ends if desired. Place loaves on greased baking sheets that have been dusted with cornmeal. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

With sharp knife, make 4 diagonal cuts on top of each loaf. Bake at 450°F (230°C) for 25 minutes. Remove from oven. Beat egg white and water together with a fork. Brush each loaf with egg mixture. Return to oven and bake 5 minutes longer. Remove from baking sheets immediately and cool on wire racks.

Yield: 30 servings (15 slices per loaf). Per serving: About 114 cal, 3 g pro, 23 g carb,

1 g fat, 0 mg chol, 221 mg sod.

Page 55

Honey Oatmeal Bread

11⁄2 cups (375 mL) water

⁄2

cup (125 mL) honey

⁄3 cup (75 mL) butter

or margarine

⁄2-61⁄2cups (1.375-1.75 L)

all-purpose flour 1 cup (250 mL) quick

cooking oats 2 teaspoons (10 mL)

salt 2 packages active dry

yeast 2 eggs 1 egg white 1 tablespoon (15 mL)

water

Oatmeal

Place water, honey, and butter in small saucepan. Heat over low heat until mixture is very warm (120°F to 130°F [48°C to 54°C]).

Place 5 cups (1.25 L) flour, oats, salt, and yeast in mixer bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 15 seconds. Continuing on Speed 2, gradually add warm mixture to flour mixture and mix about 1 minute. Add eggs and mix about 1 minute longer.

Continuing on Speed 2, add remaining flour, 1⁄2 cup (125 mL) at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Punch dough down and divide in half. Shape each half into a loaf as directed on page 48. Place in greased 81⁄2x41⁄2x21⁄2-inch (21x12x6-cm) baking pans. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Beat egg white and water together with a fork. Brush tops of loaves with mixture. Sprinkle with oatmeal. Bake at 375°F (190°C) for 40 minutes. Remove from pans immediately and cool on wire racks.

Yield: 32 servings (16 slices per loaf). Per serving: About 134 cal, 4 g pro, 24 g carb,

3 g fat, 13 mg chol, 162 mg sod.

Page 56

Light Rye Bread

⁄4 cup (50 mL) honey

⁄4

cup (50 mL) light

molasses 2 teaspoons (10 mL)

salt 2 tablespoons (30 mL)

butter or margarine 2 tablespoons (30 mL)

caraway seed 1 cup (250 mL) boiling

water 2 packages active dry

yeast

⁄4 cup (175 mL) warm

water (105°F to

115° F [40° C to

46° C]) 2 cups (500 mL) rye

flour

⁄2-4 cups (875mL-1 L)

all-purpose flour

Place honey, molasses, salt, butter, caraway seed, and boiling water in small bowl. Stir until honey dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm honey mixture, rye flour, and 1 cup (250 mL) all-purpose flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute, or until well mixed. Stop and scrape bowl if necessary.

Continuing on Speed 2, add remaining all-purpose flour, 1⁄2 cup (125 mL) at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer.

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 (180°C) 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 pro, 20 g carb,

1 g fat, 0 mg chol, 143 mg sod.

Page 57

Dill Batter Bread

2 packages active dry

yeast

⁄2 cup (125 mL) warm

water (105°F to

115° F [40° C to

46° C]) 4 tablespoons (60 mL)

honey, divided 2 cups (500 mL) large

curd cottage cheese 2 tablespoons (30 mL)

grated fresh onion 4 tablespoons (60 mL)

butter or margarine,

softened 3 tablespoons (45 mL)

dill seed 3 teaspoons (15 mL)

salt

⁄

2 teaspoon (2 mL)

baking soda 2 eggs 1 cup (250 mL) whole

wheat flour

3-3

⁄2 cups (750-875 mL)

all-purpose flour

Dissolve yeast in warm water in warmed mixer bowl. Add 1 tablespoon (15 mL) honey and let stand 5 minutes.

Add cottage cheese, remaining 3 tablespoons (45 mL) 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.

Add whole wheat flour and 2 cups (500 mL) 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.

Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Stir dough down. Place in two well-greased 81⁄2x41⁄2x21⁄2-inch (21x12x6-cm) baking pans or two well-greased 11⁄2- to 2-quart (1.4 to 1.8 L) casseroles. Cover. Let rise in warm place, free from draft, about 45 minutes, or until doubled in bulk.

Bake at 350°F (180°C) 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 pro, 15 g carb,

3 g fat, 15 mg chol, 298 mg sod.

Page 58

Vegetable Cheese Bread

2 packages active dry

yeast 1 cup (250 mL) warm

water (105°F to

115° F [40° C to

46° C]) 2 cups (500 mL) whole

wheat flour

3-3

⁄2 cups (750-875 mL)

all-purpose flour 2 tablespoons (30 mL)

sugar 2 teaspoons (10 mL)

salt 2 tablespoons (30 mL)

butter or margarine 1 cup (250 mL) warm

low-fat milk (105° F

to 115° F [40° C to

46° C])

⁄4 cup (50 mL) chopped

sun-dried tomatoes 2 teaspoons (10 mL)

instant minced onion 2 teaspoons (10 mL)

dried parsley leaves

⁄

2 cup (125 mL)

shredded sharp

Cheddar cheese

Dissolve yeast in warm water in small bowl. Set aside.

Combine whole wheat flour, 2 cups (500 mL) all-purpose flour, sugar, and salt in mixer bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 30 seconds. Continuing on Speed 2, gradually add yeast mixture, butter, and warm milk to flour mixture and mix about 11⁄2 minutes. Stop and scrape bowl. Add tomatoes, onion, parsley, and cheese. Turn to Speed 2 and mix about 30 seconds. Continuing on Speed 2, add remaining flour, 1⁄2 cup (125 mL) at a time and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Punch dough down and divide in half. Shape each half into a loaf as directed on page 48. Place in well-greased 81⁄2x41⁄2x21⁄2-inch (21x12x6-cm) baking pans. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk.

Bake at 375°F (190°C) 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 pro, 18 g carb,

2 g fat, 2 mg chol, 160 mg sod.

Page 59

Blueberry Oat Bread

2 cups (500 mL)

all-purpose flour 1 cup (250 mL) rolled

oats 1 cup (250 mL) sugar

⁄2 teaspoons (7 mL)

baking powder

⁄2 teaspoon (2 mL)

baking soda

⁄4 teaspoon (1 mL) salt

⁄4

teaspoon (1 mL)

all spice

⁄4 cup (175 mL) low-fat

milk

⁄2 cup (125 mL) butter

or margarine, melted 1 tablespoon (15 mL)

grated orange peel 2 eggs

⁄4 cups (300 mL) fresh

or frozen blueberries

(not thawed)

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.

Spoon batter into 9x5x3-inch (23x13x7.5-cm) baking pan that has been greased on the bottom only. Bake at 350°F (180°C) 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.

Yield: 16 servings (16 slices per loaf). Per serving: About 196 cal, 3 g pro, 31 g carb,

7 g fat, 27 mg chol, 177 mg sod.

Basic Sweet Dough

⁄4 cup (175 mL) low-fat

milk

⁄

2 cup (125 mL) sugar

⁄4 teaspoons (6 mL) salt

⁄2 cup (125 mL) butter

or margarine 2 packages active dry

yeast

⁄

3 cup (75 mL) warm

water (105° F to

115° F [40° C to

46° C]) 3 eggs, room

temperature

⁄2-61⁄2cups (1.375-1.625 L)

all-purpose flour

Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture, eggs, and 5 cups (1.25 L) flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 2 minutes.

Continuing on Speed 2, add remaining flour, 1⁄

2 cup

(125 mL) at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer.

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.

Page 60

Cinnamon Swirl Rounds

1 cup (250 mL) firmly

packed brown sugar 1 cup (250 mL) sugar

⁄2 cup (125 mL) butter

or margarine,

softened

⁄4 cup (50 mL)

all-purpose flour

⁄2 tablespoons

(22.5 mL) cinnamon

⁄2 cup (125 mL)

chopped walnuts or

pecans 1 recipe Basic Sweet

Dough (see page 57)

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.

Turn dough onto lightly floured surface. Roll dough to 10x24-inch (25x60-cm) rectangle. Spread sugar-cinnamon mixture evenly on dough. Roll dough tightly from long side to form 24-inch (60-cm) roll, pinching seam together. Cut into 24 slices, 1-inch (2.5-cm) each.

Place 12 rolls each in two greased 13x9x2-inch (33x23x5-cm) baking pans. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk.

Bake at 350°F (180°C) for 20 to 25 minutes. Remove from pans immediately. Spoon Caramel

Glaze over warm rolls.

Caramel Glaze

⁄3 cup (75 mL)

evaporated milk 2 tablespoons (30 mL)

brown sugar

⁄2 cups (375 mL)

powdered sugar 1 teaspoon (5 mL)

vanilla

Place evaporated milk and brown sugar in small saucepan. Cook over medium heat until mixture begins to boil, stirring constantly.

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.

Yield: 24 servings (1 roll per serving) Per serving: About 338 cal, 6 g pro, 57 g carb,

10 g fat, 28 mg chol, 219 mg sod.

Page 61

Rapid Mix Cool Rise White Bread

6-7 cups (1.5-1.75 L)

all-purpose flour 2 tablespoons (30 mL)

sugar

⁄2 teaspoons (17 mL)

salt 3 packages active dry

yeast

⁄4 cup (50 mL) butter

or margarine,

softened 2 cups (500 mL) very

warm water (120° F

to 130° F [48° C to

54° C])

Place 51⁄2 cups (1.375 L) flour, sugar, salt, yeast, and butter in mixer bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 20 seconds. Gradually add warm water and mix about 11⁄2 minutes longer.

Continuing on Speed 2, add remaining flour, 2 cups (500 mL) at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer.

Cover dough with plastic wrap and a towel. Let rest 20 minutes.

Divide dough in half. Shape each half into a loaf as directed on page 48. Place in greased 81⁄2x41⁄2x21⁄2-inch (21x12x6-cm) baking pans. Brush each loaf with oil and cover loosely with plastic wrap. Refrigerate 2 to 12 hours.

When ready to bake, uncover dough carefully. Let stand at room temperature 10 minutes. Puncture any gas bubbles which may have formed.

Bake at 400°F (200°C) 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 pro, 21 g carb,

2 g fat, 0 mg chol, 251 mg sod.

Page 62

Crusty Pizza Dough

1 package active dry

yeast 1 cup (250 mL) warm

water (105° F to

115° F [40° C to

46° C])

⁄2 teaspoon (2 mL) salt

2 teaspoons (10 mL)

olive oil

⁄2-31⁄2cups (625-875 mL)

all-purpose flour 1 tablespoon (15 mL)

cornmeal

Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 21⁄2 cups (625 mL) flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour, 1⁄2 cup (125 mL) at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer.

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-inch (35 cm) 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 (230°C) for 15 to 20 minutes.

Yield: 4 servings (1⁄4 pizza per serving). Per serving: About 373 cal, 11 g pro, 74 g carb,

3 g fat, 0 mg chol, 271 mg sod.

Banana Nut Bread

⁄3 cup (75 mL)

shortening

⁄2 cup (125 mL) sugar

2 eggs

⁄4 cups (425 mL)

all-purpose flour 1 teaspoon (5 mL)

baking powder

⁄2 teaspoon (2 mL)

baking soda

⁄2 teaspoon (2 mL) salt

1 cup (250 mL)

(2 medium) mashed

ripe banana

⁄2 cup (125 mL)

chopped walnuts or

pecans

Place shortening and sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 1 minute. Stop and scrape bowl. Continuing on Speed 6, beat about 1 minute longer. Add eggs. Turn to Speed 4 and beat about 30 seconds. Stop and scrape bowl. Turn to Speed 6 and beat about 11⁄2 minutes.

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.

Pour mixture into greased and floured 9x5x3-inch (23x13x7.5-cm) baking pan. Bake at 350° F (180° C) 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 pro, 21 g carb,

7 g fat, 27 mg chol, 131 mg sod.

Page 63

Baking Powder Biscuits

2 cups (500 mL)

all-purpose flour 4 teaspoons (20 mL)

baking powder

⁄2 teaspoon (2 mL) salt

⁄3 cup (75 mL)

shortening

⁄3 cup (150 mL) low-fat

milk

Melted butter or

margarine, if desired

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.

Turn dough onto lightly floured surface and knead about 20 seconds, or until smooth. Pat or roll to

⁄2-inch (1 cm) thickness. Cut with floured 2-inch

(5 cm) biscuit cutter. Place on greased baking sheets and brush with

melted butter, if desired. Bake at 450°F (230°C) for 12 to 15 minutes. Serve immediately.

Yield: 12 servings (1 biscuit per serving). Per serving: About 135 cal, 3 g pro, 17 g carb,

6 g fat, 1 mg chol, 183 mg sod.

Bran Muffins

1 cup (250 mL) boiling

water 1 cup (250 mL) wheat

bran 1 cup (250 mL) firmly

packed brown sugar

⁄2

cup (125 mL) sugar

⁄2 cup (125 mL)

shortening 2 eggs 2 cups (500 mL)

buttermilk 1 teaspoon (5 mL)

vanilla

⁄2 cups (625 mL)

all-purpose flour

⁄2 teaspoons (12 mL)

baking soda 1 teaspoon (5 mL)

baking powder

⁄2 teaspoon (2 mL) salt

2 cups (500 mL)

bran cereal flakes

Pour boiling water over bran in small bowl. Set aside.

Place brown sugar, sugar, and shortening in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute. Add eggs. Turn to Speed 4 and beat about 30 seconds. Add buttermilk and vanilla. Turn to Stir Speed and mix about 30 seconds. Stop and scrape bowl.

Add flour, baking soda, baking powder, and salt. Turn to Stir Speed and mix about 30 seconds. Stop and scrape bowl. Turn to Stir Speed and mix about 30 seconds longer. Gradually turn to Speed 4 and beat about 1 minute. Add moistened bran and bran cereal flakes. Turn to Stir Speed and mix about 30 seconds, or until ingredients are combined.

Spoon batter into greased or paper-lined muffin pans. Bake at 400°F (200°C) 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 serving: About 170 cal, 3 g pro, 29 g carb,

5 g fat,19 mg chol, 242 mg sod. Tip: Batter can be refrigerated in tightly covered

container up to 1 week.

Page 64

Sour Cream Coffee Cake

⁄2 cup (125 mL) firmly

packed brown sugar

⁄2 teaspoons (7 mL)

cinnamon 1 cup (250 mL)

chopped walnuts or

pecans 3 cups (750 mL)

all-purpose flour

⁄2 cups (375 mL)

granulated sugar 3 teaspoons (15 mL)

baking powder 1 teaspoon (5 mL)

baking soda

⁄2 teaspoon (2 mL) salt

1 cup (250 mL) butter

or margarine,

softened 1 cup (250 mL)

reduced-fat sour

cream 1 teaspoon (5 mL)

vanilla 3 eggs

Combine brown sugar, cinnamon, and walnuts in small bowl. Set aside.

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. Stop and scrape bowl. Turn to Speed 4 and beat about 11⁄2 minutes. Stop and scrape bowl.

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.

Spread half of batter in greased and floured 13x9x2-inch (33x23x5-cm) baking pan or 10-inch (25-cm) 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 (180°C) for 40 to 50 minutes (13x9x2-inch [33x23x5-cm] pan) or 50 to 60 minutes (10-inch [25-cm] tube pan). Serve warm.

Yield: 16 servings. Per serving: About 362 cal, 6 g pro, 47 g carb,

17 g fat, 44 mg chol, 349 mg sod.

Caramel Apple Kuchen

1 recipe Basic Sweet

Dough (see page 57) 2 cups (500 mL) firmly

packed brown sugar 6 tablespoons (90 mL)

all-purpose flour 2 teaspoons (10 mL)

cinnamon 6 tablespoons (90 mL)

butter or margarine,

softened

6-8 apples (8 cups [2 L]),

peeled and thinly

sliced

Divide dough in half. Press each half into greased 13x9x2-inch (33x23x5-cm) baking pan. Gently press edges 1⁄2 inch (1 cm) up sides.

Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk.

Meanwhile, place brown sugar, flour, cinnamon, and butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute.

Arrange apple slices over dough in each of two pans. Sprinkle evenly with brown sugar mixture. Bake at 350°F (180°C) for 35 to 45 minutes, or until golden brown and apples are tender. Serve warm.

Yield: 24 servings (12 pieces per kuchen). Per serving: About 301 cal, 5 g pro, 54 g carb,

8 g fat, 27 mg chol, 207 mg sod.

Page 65

Pancakes

11⁄2 cups (375 mL)

all-purpose flour 2 teaspoons (10 mL)

baking powder 1 teaspoon (5 mL)

sugar

⁄2 teaspoon (2 mL) salt

⁄2 cup (125 mL) fat-free

egg substitute or 2

eggs

⁄4 cups (300 mL)

low-fat milk 3 tablespoons (45 mL)

shortening, melted

Combine flour, baking powder, sugar, and salt in mixer bowl. Add all remaining ingredients. Attach bowl and flat beater to mixer. Turn to Speed 4 and mix about 30 seconds, or until ingredients are combined. Stop and scrape bowl. Turn to Speed 4 and mix about 15 seconds, or until smooth.

Spray griddle or heavy skillet with no-stick cooking spray. Heat griddle to medium-high heat. Pour about 1⁄3 cup (75 mL) batter for each pancake onto griddle. Cook 1 to 2 minutes, or until bubbles form on surface and edges become dry. Turn and cook 1 to 2 minutes longer, or until golden brown on underside.

Yield: 4 servings (2 pancakes per serving). Per serving: About 318 cal, 11 g pro, 41 g carb,

11 g fat, 6 mg chol, 490 mg sod.

Crispy Waffles

2 cups (500 mL)

all-purpose flour 3 teaspoons (15 mL)

baking powder 2 tablespoons (30 mL)

sugar

⁄2 teaspoon (2 mL) salt

2 eggs, separated

⁄4 cups (300 mL)

low-fat milk

⁄4 cup (50 mL) butter

or margarine, melted

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.

Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip until whites are stiff but not dry. Gently fold egg whites into flour mixture.

Spray waffle iron with no-stick cooking spray. Heat waffle iron. Pour about 1⁄

3 cup (75 mL) 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 pro, 39 g carb,

10 g fat, 75 mg chol, 441 mg sod.

Page 66

Multi-Function Attachment Pack

Attachments –

For More Information call 1-800-461-5681

Model 4FPPA

KitchenAid has packaged its three most popular attachments in one carton. It includes a Rotor Slicer/Shredder (4RVSA), Food Grinder (4FGA), and Fruit/Vegetable Strainer Parts (4FVSP).

Food Grinder

Model 4FGA

Grinds meat, firm fruits and vegetables, and dry bread.

Fruit/Vegetable Strainer

Model 4FVSFGA

Makes preparing jams, purées, sauces and baby foods quick and easy.

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Page 67

Attachments –

For More Information call 1-800-461-5681

Food Tray

Model 4FT

Holds large quantities of food for quicker and easier juicing, puréeing and grinding. For use with 4FGA.

Sausage Stuffer

Model 4SSA

⁄8

" and

⁄8

" (10 and 16 mm) stuffing tubes make Bratwurst, Kielbasa, Italian or Polish Sausage and breakfast links. For use with 4FGA.

Rotor Slicer/Shredder

Model 4RVSA

Includes 4 cones: thin and thick slicer, fine and coarse shredder.

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Page 68

Grain Mill

Model 4GMA

Grinds low-moisture grains from very fine to extra coarse textures.

Can Opener

Model 4CO

Opens cans quickly, leaves edges smooth and snag-free.

Attachments – For More Information call 1-800-461-5681

Pasta Roller Set

Model 4KPRA

Makes lasagna noodles, fettuccini and linguine fini. Three piece set includes Roller, Fettuccine Cutter and Linguine Fini Cutter.

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Page 69

Citrus Juicer

Model 4JE

Juices citrus fruits quickly and thoroughly, strains out pulp.

Pasta Maker

Model 4SNFGA

5 plates make thin and thick spaghetti, flat noodles, macaroni, and lasagna. Comes with 4FGA.

Water Jacket

Model 4K5AWJ

Fill with ice, cold or hot water to keep cold mixtures cold, hot ones hot.

Attachments –

For More Information call 1-800-461-5681

Heavy Duty

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Page 70

Pouring Shield

Model 4KPS2CL

Minimizes splash-out when adding ingredients.

Attachments –

For More Information call 1-800-461-5681

Mixer Covers

Model 4K45CR

(For 41⁄2 quart mixers)

Model 4K5CR

(For 5 quart mixers) To protect mixers when not in use. Made of cotton and polyester, they are machine washable.

Bowl Covers

Model 4KBC90N

(For 41⁄2 quart mixers)

Model 4KBC5N

(For 5 quart mixers) 2 pack, non-sealing bowl covers are dishwasher-safe (top rack).

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Page 71

Page 72

Carte d'enregistrement de guarantie

Avant d’utiliser votre batteur, remplissez la fiche d’inscription fournie avec le manuel Directives et Recettes et postez-la. Cette carte nous permet de vous contacter dans le cas peu probable d’un avis de sécurité et nous aide à nous conformer aux directives de la législation sur la sécurité des produits de consommation. CETTE CARTE NE CONFIRME PAS VOTRE GARANTIE.

GARDEZ UNE COPIE DE LA FACTURE DE VENTE INDIQUANT LA DATE D'ACHAT DE VOTRE BATTEUR SUR SOCLE. LA PREUVE D'ACHATEST NECESSAIRE POUR LES SERVICES DANS LE CADRE DE LA GARANTIE.

Indiquez les renseignements suivants pour votre dossier personnel :

Numéro du modèle____________________________________________________ Date d’achat _________________________________________________________ Nom du commerçant __________________________________________________ Adresse______________________________________________________________ Numéro de téléphone _________________________________________________

Page 73

Table des matières

Carte d'enregistrement de garantie .................................................................70

Consignes de securite importantes...................................................................72

Spécifications électriques .................................................................................73

Caractéristiques de votre batteur

Modèles à élévateur de bol..............................................................................74

Modèles à tête inclinable.................................................................................77

Utilisation des accessoires KitchenAid

.............................................................79

Durée de mélange ...........................................................................................80

Utilisation du batteur.......................................................................................80

Entretien et nettoyage .....................................................................................80

Jeu entre le fouet et le bol...............................................................................81

Guide de réglage de la vitesse – Batteurs à 10 vitesses ....................................82

Conseils de mélange........................................................................................83

Accessoires – Renseignements généraux ..........................................................85

Guide de réglage de la vitesse – Batteurs Commerciaux...................................86

Garantie ..........................................................................................................87

Comment arranger un service après-vente au titre de la garantie - Canada ......87

Comment arranger un service après-vente en dehors du cadre de la garantie...88

Dépannage......................................................................................................88

Recettes...........................................................................................................89

Hors-d’oeuvre, entrées et légumes ............................................................89

Gâteaux et glaçages................................................................................100

Biscuit, bâtonnets et bonbons.................................................................113

Tartes et desserts.....................................................................................123

Pain à la levure et pains éclairs................................................................130

Instructions générales pour faire et pétrir la pâte à la levure....................130

Conseils pour la fabrication de pain ........................................................131

Accessoires KitchenAid®.................................................................................153

Page 74

CONSIGNES DE SECURITE

Lorsque vous utilisez des appareils électriques, il importe de suivre les consignes de sécurité de bases suivantes :

1. Lisez toutes les directives.

2. Pour éviter contre les risqué de choc électrique, ne mettez pas le batteur dans l’eau, ni dans tout autre liquide.

3. Il est indispensable d’exercer une surveillance étroite lors de l’emploi à proximité d’enfants de cet appareil ou de tout autre appareil électroménager.

4. Débranchez le batteur lorsque vous ne l’utilisez pas, avant de mettre ou de sortir des pièces et avant de le nettoyer.

5. Évitez tout contact avec les pièces en mouvement. Tenez les mains, cheveux, vêtements ainsi que les spatules et autres ustensiles à l’écart du batteur lorsqu’il fonctionne afin de réduire le risque de blessures ou de détériorations du batteur.

6. Ne laissez pas le batteur au bord de la surface de travail ou sans surveillance Lorsque utilisé pour des charges volumineuses ou à vitesses élevées, le mélangeur peut se déplacer sur la surface de travail.

7. N’utilisez pas le batteur si le cordon ou la fiche est endommagé ou s’il présente un défaut de fonctionnement, s’il est tombé ou s’il a été endommagé de quelque manière que ce soit. Pour de plus amples informations, appelez le centre de service autorisé KitchenAid au 1-800-461-5681.

8. L’utilisation d’accessoires non recommandés ou vendus par KitchenAid pose des risques d’incendie, de choc électrique ou des blessures.

9. N’utilisez pas le batteur à l’extérieur.

10. Ne laissez pas le cordon pendre du bord de la table ou du comptoir.

11. Enlevez le fouet plat, le fouet fin ou le crochet pétrisseur avant de laver le batteur.

12. Ce produit est conçu pour un usage domestique seulement. (Sauf le modèle 4KSMC50S qui est désigné pour un usage commercial.)

CONSERVEZ CES DIRECTIVES

Page 75

Votre sécurité et celle des autres sont très importantes.

De nombreux messages de sécurité figurent dans ce manuel et sur l’appareil.

Lisez toujours tous les messages de sécurité et respectez-les. Voici le symbole d’alerte à la sécurité. Ce symbole vous avertit des dangers potentiels pouvant causer

blesser ou tuer toute personne à proximité de l’appareil. Les messages de sécurité suivent le symbole d’alerte à la sécu-

rité et le mot « DANGER » ou « AVERTISSEMENT ». Ces mots ont la signification suivante :

Vous risquez d’être tué ou gravement blessé si vous ne suivez pas immédiatement les directives.

Vous risquez d’être tué ou gravement blessé si vous ne suivez pas les directives.

Tous les messages de sécurité identifient le danger potentiel, expliquent comment réduire le risque de blessures et ce qui peut arriver si vous ne suivez pas les directives.



DANGER

Spécifications électriques

Risque de choc électrique

Branchez l’appareil dans une prise de courant 3 broches à contact de mise à la terre.

N’enlevez pas la broche de mise à la terre.

N’utilisez pas d’adaptateur. N’utilisez pas de rallonge

électrique. La non-conformité à ces

directives peut entraîner la mort, un incendie ou un choc électrique.

AVERTISSEMENT



Volts : 120 V c.a. seulement. Hertz : 60 La consommation d'électricité mesurée en watts pour votre batteur est imprimé sur le jonc ou sur la plaque de série.

Modèle 4KSMC50S seulement :

350 Watts 120 Volts

3.0 Ampères

2/5 Chevaux-vapeur 60 Hertz

AVERTISSEMENT

Page 76

Caractéristiques du batteur sur

socle à élévateur de bol

Culasse du moteur

Vis de réglage de la hauteur du bol

(non illustré, voir page 81)

Poignée pour soulever le bol

(non illustré)

Loquet à ressort et cheville du bol

(non illustré)

Bouton de blocage

Connecteur d'accessoires

(voir page 85)

Goujon de guidage

Fouet fin

(voir page 79)

Fouet plat

(voir page 79)

Crochet pétrisseur

(voir page 79)

Magnette de reglage de la vitesse

(voir page 79)

Support du bol

Arbre du fouet

Bol en acier inoxydable de 4,73 l (5 pintes)

*Les modèle élévateur de bol incluent 4K5SS, 4KSM5, 4KSM50P, 4KSMC50S Les modèles commerciaux ne sont pas illustrés.

Réenclenchement en cas de surcharges Modèle 4KSMC50S seulement

(non illustré)

Solid State Speed Control

t. J

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Page 77

Assemblage de votre batteur

Pour fixer le bol

1. Assurez-vous que magnette de reglage de la vitesse est à la position OFF et que le batteur est débranché.

2. Abaissez la poignée du bol

3. Placez les supports du bol sur les ergots d’alignement.

4. Appuyez sur la partie arrière du bol jusqu’à ce que les ergots s’enclenchent dans les loquets à ressort.

5. Levez le bol avant de mélanger

6. Branchez le batteur dans une prise à trois broches mise à la terre.**

Pour retirer le bol

1. Assurez-vous que magnette de reglage de la vitesse est à la position OFF et que le batteur est débranché.

2. Abaissez la poignée du bol.

3. Retirez le fouet plat, le fouet fin, ou le crochet pétrisseur.

4. Saisissez la poignée du bol, levez le bol en le tenant droit et retirezle des ergots d’alignement.

Pour lever le bol

1. Tournez la poignée de façon à ce qu’elle soit droite.

2. Le bol doit toujours être soulevé et verrouillé durant le mélange.

Pour abaisser le bol

1. Tournez la poignée vers l’arrière et le bas.

Pour fixer le fouet plat, le fouet fin, ou le crochet pétrisseur

1. Faites glisser magnette de réglage de la vitesse à la position OFF puis débranchez le batteur.

2. Glissez le fouet plat sur l’arbre du fouet et enfoncez-le le plus loin possible en poussant vers le haut.

3. Tournez le fouet vers la droite, en accrochant le fouet sur l’ergot situé sur l’arbre.

4. Branchez le batteur dans une prise à trois broches mise à la terre.**

Pour enlever le fouet plat, le fouet fin, ou le crochet pétrisseur

1. Faites glisser magnette de réglage de la vitesse à la position OFF, puis débranchez le batteur

2. Poussez le fouet vers le haut, le plus loin possible, puis tournez-le pour le décrocher

3. Retirez le fouet de l’arbre.

4. Branchez le batteur dans une prise à trois broches mise à la terre.**

LEVER

Risque de blessure Débranchez le batteur avant d’insérer ou de retirer les fouets. Débranchez le batteur avant de le nettoyer. Ne pas suivre ces directives peut se traduire par des os brisés ou des coupures.

ERGOT

AVERTISSEMENT



** Voir page 73.

Page 78

** Voir page 73.

Batteur domestique Réglage de la VITESSE

Branchez le batteur dans une prise à trois broches mise à la terre.** Le réglage de vitesse doit toujours être au plus bas pour le démarrage, puis augmenté progressivement à la vitesse supérieure recherchée afin d’éviter les éclaboussures des ingrédients hors du bol. Reportezvous aux pages 79, 82 pour consulter le Guide de réglage de la vitesse.

Solid State Speed Control

Réenclenchement en cas de surcharges

Modèle 4KSMC50S seulement

Si le batteur cesse de fonctionner en raison

d’une surcharge, le réenclenchement en cas de surcharges se déclanchera automatiquement et le batteur s’éteindra. Réglez la vitesse à la position OFF. Attendez quelques minutes, puis réenclenchez magnette de remise en marche. Augmentez progressivement à la vitesse supérieure recherchée et continuez le mélange.

Off Stir 2 4 6 8 10

rloa

Page 79

Caractéristiques du modèle de

batteur-sur socle à tête inclinable

Culasse du moteur

Vis de réglage de la hauteur du bol (voir page 81)

Levier de verrouillage de la culasse du moteur

(non illustré)

Bouton de blocage

Connecteur d'accessoires

(voir page 85)

Fouet Plat

(voir page 79)

Fouet fin

(voir page 79)

Crochet pétrisseur

(voir page 79)

Magnette de reglage de la vitesse (voir

page 79)

Plaque de serrage du bol

Arbre du fouet

Bol en acier inoxydable de 4,26 l (4,5 pintes) et de 4,73 l (5 pintes)

*Les modèles de 4,26 l (4,5 pintes) incluent 4K45, 4KSM90, 4KSM110PS *Le modèle de 4,73 l (5 pintes) est 4KSM150

Solid State Speed Control

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St. Joseph, Michigan USA

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Page 80

Assemblage de votre batteur à tête inclinable

** Voir page 73.

Pour fixer le bol

1. Assurez-vous que magnette de réglage de la vitesse est à la position OFF et que le batteur est débranché.

2. Relevez la culasse du moteur.

3. Placez le bol sur les plaques de serrage du bol.

4. Tournez délicatement le bol dans le sens des aiguilles d’une montre.

5. Branchez le batteur dans une prise à trois broches mise à la terre.**

Pour retirer le bol

1. Assurez-vous que magnette de réglage de la vitesse est à la position OFF et que le batteur est débranché.

2. Relevez la culasse du moteur.

3. Tournez le bol dans le sens inverse des aiguilles d’une montre.

Pour fixer le fouet plat, le fouet fin, ou le crochet pétrisseur

1. Faites glisser magnette de réglage de la vitesse à la position OFF et débranchez.

2. Soulevez la culasse du moteur.

3. Glissez le fouet plat sur l’arbre du fouet et enfoncez-le le plus loin possible en poussant vers le haut.

4. Tournez le fouet vers la droite, en accrochant le fouet sur l’ergot situé sur l’arbre.

5. Branchez le batteur dans une prise à trois broches mise à la terre.**

Pour enlever le fouet plat, le fouet fin, ou le crochet pétrisseur

1. Faites glisser magnette de réglage de la vitesse à la position OFF et débranchez.

2. Poussez le fouet vers le haut, le plus loin possible, puis tournez-le vers la gauche pour le décrocher.

3. Retirez le fouet de l’arbre

4. Branchez le batteur dans une prise à trois broches mise à la terre.**

Pour verrouiller la culasse du moteur

1. Assurez-vous que la culasse du moteur est complètement abaissée.

2. Placez le levier de verrouillage en position VERROUILLAGE.

3. Avant le mélange, éprouvez le loquet en essayant de soulever la culasse.

OFF

AVERTISSEMENT



ERGOT

Lock Unlock

Page 81

Pour opérer le réglage de la vitesse

Branchez le batteur dans une prise à trois broches mise à la terre.** Le réglage de vitesse doit toujours être au plus bas pour le démarrage, puis augmentez progressivement à la vitesse supérieure recherchée afin d’éviter les éclaboussures des ingrédients hors du bol. Reportezvous à la page 80 pour consulter le Guide de réglage de la vitesse.

Pour déverrouiller la culasse du moteur

1. Placez le levier en position DÉVERROUILLAGE.

REMARQUE : Lors de l’utilisation du batteur, la culasse du moteur doit être gardée en tout temps en position VERROUILLAGE.

** Voir page 73.

Utilisation des accessoires KitchenAid

Fouet plat pour préparations standard à épaisses :

gâteaux biscuits glaçages à la crème pains éclairs bonbons pains de viande biscuits pommes de terre en purée pâte à tarte

Fouet fin pour les préparations auxquelles il faut incorporer de l’air :

œufs gâteaux éponge blancs d’œufs gâteaux des anges crème épaisse mayonnaise glaçages bouillis certains bonbons

Crochet pétrisseur pour mélanger et pétrir des pâtes à levure :

pains brioches petits pains mollets petits pains au lait

Solid State Speed Control

Off Stir 2 4 6 8 10

Page 82

Durée de mélange

Le batteur KitchenAid®mélange plus rapidement et plus homogène que la plupart des autres batteurs électriques. Par conséquent, la durée de mélange indiquée dans la plupart des recettes doit être ajustée pour

éviter un fouettement excessif. Par exemple, dans le cas des gâteaux, la durée de fouettement peut être 2 fois plus courte que celle requise pour les autres batteurs.

Utilisation du batteur

REMARQUE : Ne raclez pas le bol

lorsque le batteur est en fonctionnement.

Le bol et le fouet sont conçus pour assurer une homogénéité du mélange sans raclage fréquent. Il suffit habituellement de racler le bol une ou deux fois durant le mélange. Éteignez l’appareil avant de racler.

Le batteur peut s’échauffer lorsqu’il fonctionne. Dans le cas de charges importantes et d’une durée de mélange prolongée, il est possible que vous ne puissiez pas toucher confortablement le dessus de l’appareil. C’est normal.

Entretien et nettoyage

AVERTISSEMENT



Le bol, le fouet plat blanc et le crochet pétrisseur blanc peuvent passer au lave-vaisselle automatique. Vous pouvez aussi les nettoyer soigneusement à l’eau savonneuse chaude puis les rincer complètement avant de les faire sécher.

Le fouet fin, le crochet pétrisseur poli et le fouet plat poli doivent être lavés à la main, puis séchés immédiatement. Ne passez pas le fouet fin, le crochet pétrisseur poli et le fouet plat poli au lave-vaisselle. Ne stockez pas les fouets sur l'arbre. REMARQUE : Assurez-vous toujours de débrancher le batteur avant de le nettoyer Essuyez le batteur à l’aide d’un chiffon humide doux. N’utilisez pas de produits d'entretiens ménagers ou commerciaux N’immergez pas l’appareil dans l’eau Essuyez fréquemment l’arbre du fouet pour enlever tout résidu pouvant s’accumuler.

Page 83

Jeu entre le fouet et le bol

Votre batteur est réglé en usine de manière à ce que le jeu entre le fouet plat et le fond du bol soit minimal. Si pour quelle que raison que ce soit le fouet plat heurte le fond du bol ou que l’espace entre le fouet et le fond du bol est trop important, le jeu peut être corrigé de la façon suivante :

Modèle à tête inclinable

• Débranchez le batteur.

• Soulever la culasse du moteur.

•Tournez la vis (A) LÉGÈREMENT dans le sens contraire des aiguilles d’une montre (gauche) pour monter le fouet plat ou dans le sens des aiguilles d’une montre (droit) pour le baisser.

• Réglez le fouet plat de façon à dégager tout juste la surface du bol.

Si vous réglez excessivement la vis, la manette de verrouillage du bol risque de ne pas se bloquer en place.

Modèles à élévateur de bol

• Débranchez le batteur.

• Placez le levier du bol en position abaissée.

•Tournez la vis (B) LÉGÈREMENT dans le sens contraire des aiguilles d’une montre (gauche) pour monter le fouet plat et dans le sens des aiguilles d’une montre (droit) pour le baisser.

• Réglez le fouet plat de façon à dégager tout juste la surface du bol.

REMARQUE : Réglé adéquatement, le fouet plat ne heurtera ni le fond ni les parois du bol. Si le fouet plat ou le fouet fin est mal réglé (trop près du fond) et qu’il heurte le fond du bol, le revêtement du fouet plat peut disparaître ou les fils métalliques du fouet fin peuvent percer par usure.

Page 84

Guide de Réglage de la Vitesse –

Batteurs à 10 Vitesses

Nombre de vitesses Agiter

Vitesse BRASSAGE Pour un brassage, un mélange, un empâtage,

ou un démarrage de toutes les procédures de mélange. Utilisez cette vitesse pour ajouter de la farine et des ingrédients secs, pour écraser, ajouter des ingrédients liquides à sec, et combiner les mélanges épais.

2 MÉLANGE LENT Pour le mélange lent, l’empâtage et le

brassage rapide. Utilisez cette vitesse pour mélanger les pâtes épaisses et les bonbons, commencer à presser en purée des pommes de terre et d’autres légumes, incorporer la matière grasse à la farine, mélanger les pâtes claires ou qui éclaboussent et mélanger et pétrir la pâte à levure. Utilisez avec l’ouvre-boîte.

4 MÉLANGE, Pour mélanger les pâtes semi-épaisses comme

BATTAGE des biscuits. Utilisez cette vitesse pour travailler

le sucre et la matière grasse et ajouter le sucre aux blancs d’œufs pour les meringues. Vitesse moyenne pour les mélanges à gâteaux. Utilisez avec : Broyeur d’aliments, dis positif rotatif à trancher/déchiqueter et tamis à fruits/légumes.

6BATTAGE, Pour un battage à vitesse moyenne élevée

CRÉMAGE (crémage) ou fouettage. Utilisez pour finir de

mélanger la pâte à gâteau, la pâte à beignets et autres pâtes. Vitesse élevée pour les mélanges à gâteaux. Utilisez avec le presse-agrumes.

8BATTAGE RAPIDE, Pour fouetter la crème, les blancs d’œufs

FOUETTAGE glaçages bouillis.

10 FOUETTAGE RAPIDE Pour fouetter de petites quantités de crème

ou de blancs d’œufs. Utilisez avec l’accessoire pour fabriquer les pâtes et le moulin à grains.

REMARQUE : La vitesse élevée ne sera pas maintenue dans le cas de charges importantes comme c’est le cas lorsque l’accessoire pour fabriquer les pâtes ou le moulin à grains est utilisé.

REMARQUE : Le levier de contrôle de vitesse peut être réglé entre les vitesses indiquées dans le tableau ci-dessus pour obtenir les vitesses 3, 5, 7 et 9 si un réglage plus précis est nécessaire. N’excédez pas la 2e vitesse lorsque vous préparez des pâtes à levure, car cela peut endommager le batteur.

Page 85

Conseils de mélange

Adaptez votre recette au batteur

Les directives de mélange pour les recettes, figurant dans ce manuel, peuvent vous guider dans l’adaptation de vos recettes favorites, pour la préparation, au batteur KitchenAid

. Cherchez des recettes similaires aux vôtres, puis adaptez-les pour suivre les méthodes mentionnées dans les recettes similaires de KitchenAid.

Par exemple, la méthode « mélange rapide » (quelquefois appelée méthode « versage ») convient parfaitement pour les gâteaux simples comme le Gâteau jaune rapide ou le Gâteau blanc facile dont les recettes figurent dans le présent manuel Cette méthode demande de travailler les ingrédients secs avec tous, ou presque tous, les ingrédients liquides en une seule étape.

Les gâteaux plus élaborés comme la Tourte à la banane aux noix et au caramel doivent être préparés à l’aide de la méthode de mélange traditionnelle. Cette méthode vous permet de bien mélanger (crémer) le sucre et la matière grasse, le beurre ou la margarine avant l’ajout d’autres ingrédients.

Pour tous les gâteaux, la durée de mélange peut différer parce que le batteur KitchenAid®travaille plus rapidement que les autres batteurs. En générale, le mélange d’une pâte à gâteau avec le batteur KitchenAid

prendra deux fois moins de temps que la durée indiquée dans la plupart des recettes à gâteaux.

Pour trouver la durée de mélange idéale, observez la pâte ou la préparation et mélangez seulement jusqu’à obtenir l’apparence recherchée décrite dans votre recette, par exemple une apparence « lisse et crémeuse »

Pour sélectionner la vitesse de mélange idéale, consultez le Guide de réglage de la vitesse aux pages 82 et

84.

Ajout des ingrédients

Ajoutez toujours les ingrédients aussi près que possible des parois du bol et non directement dans la zone du fouet en mouvement. Vous pouvez utiliser l’écran anti-projection pour simplifier l’ajout des ingrédients. REMARQUE : Si les ingrédients qui se trouvent dans le fond du bol ne sont pas bien mélangés, cela signifie que le fouet n’est pas suffisamment près du fond du bol. Consultez la section « Jeu entre le fouet et le bol » à la page 81.

Mélanges à gâteaux

Lorsque vous préparez des mélanges à gâteaux du commerce, utilisez la 2e vitesse comme vitesse basse, la 4e vitesse comme vitesse moyenne et la 6e vitesse comme vitesse élevée. Pour obtenir de meilleurs résultats, mélangez la pâte selon le temps indiqué sur l’emballage.

Ajout de noix, de raisins ou de fruits confits

Suivez chaque recette pour connaître les directives sur l’ajout de ces ingrédients. En général, les matières solides doivent être incorporées au cours des dernières secondes de mélange à la vitesse d'agitation La pâte doit être suffisamment épaisse pour que les fruits ou les noix ne tombent pas au fond du moule durant la cuisson. Les fruits collants doivent être saupoudrés de farine afin qu’ils soient mieux répartis dans la pâte.

Mélanges liquides

Les mélanges renfermant de grandes quantités d’ingrédients liquides doivent être mélangés à basse vitesse pour éviter les éclaboussures. Augmentez la vitesse seulement lorsque le mélange a épaissi.

Page 86

Blancs d’œufs

Placez les blancs d’œufs à température ambiante dans un bol sec et propre Fixez le bol et le fouet fin. Pour éviter les éclaboussures, tournez graduellement magnette à la vitesse désignée et fouettez jusqu’à obtenir l’effet désiré. Consultez le tableau ci-dessous.

QUANTITÉ VITESSE

1 blanc

d’œuf ......GRADUELLEMENT à 10

2-4 blancs

d’œufs.......GRADUELLEMENT à 8

6 blancs d’œufs

ou plus ......GRADUELLEMENT à 8

Étapes de fouettage

Les blancs d’œufs sont fouettés rapidement grâce au batteur KitchenAid®. Soyez donc très attentif pour éviter tout fouettage excessif. Cette liste vous indique à quoi vous attendre.

Mousseux

Grosses bulles d’air inégales.

Commence à garder sa forme

Les bulles d’air sont petites et compactes ; le produit est blanc.

Pointe souple

Les pointes tombent lorsque le fouet est enlevé

Presque ferme

Des pointes bien nettes se forment lorsque le fouet est enlevé, mais les blancs d’œufs sont souples.

Ferme sans être sec

Des pointes fermes et nettes se forment lorsque le fouet est enlevé. Les blancs d’œufs présentent une couleur et une brillance uniformes.

Ferme et sec

Des pointes fermes et nettes se forment lorsque le fouet est enlevé. Les blancs d’œufs présentent une apparence tachetée et matte.

Crème fouettée

Versez la crème à fouetter froide dans un bol refroidi. Fixez le bol et le fouet fin au batteur. Pour éviter les éclaboussures, tournez progressivement magnette à la vitesse désignée et fouettez jusqu’à obtenir l’état désiré. Consultez le tableau ci-dessous.

QUANTITÉ VITESSE

50 ml

(1⁄4 tasse) ......GRADUELLEMENT à 10

125 ml

(1⁄2 tasse) ......GRADUELLEMENT à 10

250 ml

(1 tasse) ........GRADUELLEMENT à 8

500 ml

(2 tasse) ........GRADUELLEMENT à 8

Étapes de fouettage

Surveillez la crème de près durant le fouettage. Le batteur KitchenAid

fouette si rapidement que seules quelques secondes séparent les étapes de fouettage. Regardez si les caractéristiques suivantes sont présentes :

Commence à épaissir

La crème est épaisse et ressemble à une crème anglaise.

Garde sa forme

La crème forme des pointes souples lorsque le fouet fin est enlevé. Dans le cas des desserts et des sauces, la crème peut être incorporée à d’autres ingrédients.

Ferme

La crème présente des pointes nettes et fermes lorsque le fouet fin est enlevé. Utilisez la crème pour napper des gâteaux ou d’autres desserts ou pour fourrer des choux à la crème.

Page 87

** Voir page 73.

Connecteur

La douille de prise d’accessoires

Le bouton de blocage

Entaille

Ergot

Logement d’arbre des accessoires Encoche

‡

L’arbre de commande d’accessoires

‡

Ne fait pas partie du batteur.

Accessoires

Pour fixer

1. Arrêtez le batteur et débranchez-le.

2. Desserrez magnette d’accessoires en

le tournant dans le sens contraire des aiguilles d’une montre.

3. Enlevez le couvercle de la prise

d’accessoires.

4. Insérez le logement d’arbre des

accessoires dans la prise d’accessoires. Assurez-vous que l’arbre de commande d’accessoires s’emboîte dans la douille carrée de la prise d’accessoires. Il peut être nécessaire de faire tourner l’accessoire d’avant en arrière. Lorsque l’accessoire est bien placé, l’ergot situé sur l’accessoire s’emboîte dans l’encoche sur le rebord de la prise

5. Serrez magnette d’accessoires en le tournant dans le sens des aiguilles d’une montre jusqu’à ce que l’accessoire soit complètement assujetti au batteur.

6. Branchez l’appareil dans une prise de courant 3 broches à contact de mise à laterre.**

Pour enlever

1. Arrêtez le batteur et débranchez-le.

2. Desserrez magnette d’accessoires en le tournant dans le sens contraire des aiguilles d’une montre. Tournez légèrement l’accessoire d’avant en arrière au moment de le retirer.

3. Replacez le couvercle de la prise d’accessoires. Serrez magnette d’accessoires en le tournant dans le sens des aiguilles d’une montre.

Renseignements généraux

Les accessoires KitchenAid

sont conçus pour assurer une longue vie. L’arbre de commande d’accessoires et la douille de prise d’accessoires sont carrés afin d’éliminer toute possibilité de glissement durant la transmission de puissance à l’accessoire. Les logements de la prise d’accessoires et de l’arbre sont effilés afin d’assurer un ajustement serré même après une utilisation et une usure prolongées. Les accessoires KitchenAid®ne requièrent aucune unité de puissance supplémentaire pour les faire fonctionner, car l’unité est intégrée.

Directives générales

(Accessoires non-approuvé NSF pour 4KSMC50S)

Page 88

Nombre de vitesses

Agiter Vitesse BRASSAGE Pour un brassage, un mélange, un empâtage,

ou un démarrage de toutes les procédures de mélange.

1 MÉLANGE LENT Pour le mélange lent, l’empâtage et pétrir

la pâte à levure.

2 MÉLANGE, Pour mélanger les pâtes à biscuits et à

BATTAGE gâteaux

3BATTAGE, Pour un battage, crémage et fouettage à

CRÉMAGE vitesse moyenne élevée.

4BATTAGE RAPIDE, Pour fouetter la crème épaisse, les blancs

FOUETTAGE d’œufs et des glaçages bouillis.

5 FOUETTAGE RAPIDE Pour le fouettage des petites quantités de

crème épaisse ou de blancs d’œufs.

N’excédez pas la première vitesse lorsque vous préparez des pâtes à levure, car cela peut endommager le batteur

*Modèle commercial 4KSMC50S

Guide de réglage de la vitesse –

batteur-sur socle à tête inclinable

Solid State Speed Control

Off Stir 1 2 3 4 5

Page 89

Garantie du batteur KitchenAid

Durée de la garantie :

Garantie complète d’un an à partir de la date d’achat.

KitchenAid assumera les coûts pour ce qui suit :

Les pièces de rechange et les coûts de la main d’œuvre de réparation pour corriger les défauts de matériaux et de fabrication. Le service doit être assuré par un centre de service KitchenAid désigné.

KitchenAid n’assumera pas les coûts pour ce qui suit :

A. Les réparations si le

batteur n’est pas utilisé dans le cadre normal d’une utilisation domestique pour une famille.

B. Les dégâts résultent des

causes suivantes : accident, altération, mauvaise utilisation ou abus, feu, inondation, catastrophes naturelles ou utilisation des produits non approuvée par KitchenAid Canada.

C. Les frais accessoires

(expédition ou manutention) liés à la livraison de votre batteur à un centre de service KitchenAid désigné.

D. Les pièces de rechange

ou les frais de main d’œuvre de réparation si le batteur est utilisé à l’extérieur du Canada.

KITCHENAID CANADA NE SE CONSIDÈRE PAS RESPONSABLE DES DOMMAGES FORTUITS OU CIRCONSTANCIELS. Certaines provinces n’autorisent

pas l’exclusion ni la restriction des dommages fortuits ou circonstanciels, cette exclusion peut donc ne pas s’appliquer dans votre cas. Cette garantie vous donne des droits légaux particuliers. Il est possible que vous ayez d’autres droits qui varient d’une province à l’autre.

Dispositions à prendre pour un entretien et

une réparation sous garantie - Canada

Examinez d’abord la section Dépannage, ce qui peut peut-être vous éviter d’avoir besoin d’un entretien ou d’une réparation.

Une garantie complète d’un an à partir de la date d’achat sur les pièces de rechange et les coûts de main d’œuvre de réparation pour corriger les défauts de matériaux et de fabrication. L’entretien ou la réparation doit être assuré par un centre d’entretien et de réparation KitchenAid désigné.

Apportez le batteur à un centre d’entretien et de réparation KitchenAid désigné ou expédiez-le au centre (port payé et assurance). Une fois réparé, le batteur vous sera retourné (port payé et assurance).

S’il vous est impossible d’obtenir une réparation ou un entretien satisfaisants de cette façon, contactez KitchenAid Canada aux coordonnées suivantes : 1901 Minnesota Court, Mississauga, Ontario L5N 3A7. Téléphone : 1-800-807-6777.

Page 90

Dispositions à prendre pour un entretien

et une réparation hors garantie

Dépannage

• Examinez d’abord la section Dépannage suivante.

• Puis, cherchez un centre d’entretien et de réparation KitchenAid désigné près de chez vous dans votre annuaire téléphonique. Si aucun centre n’est listé dans l’annuaire, où que vous soyez au Canada, appelez le service a la clientèle KitchenAid Canada au numéro suivant : 1-800-807-6777.

• Apportez le batteur à un centre d’entretien et de réparation KitchenAid désigné ou expédiez-le au centre (port payé et assurance). Une fois réparé, le batteur vous sera retourné (port payé et assurance).

•L’entretien et la réparation hors garantie doivent être traités par un centre d’entretien et de réparation KitchenAid désigné.

Essayez d’abord les solutions suggérées dans le présent manuel, ce qui pourrait vous éviter le coût du dépannage.

Si le batteur fonctionne mal ou pas du tout, vérifiez les points suivants :

- Le batteur est-il branché?

- Le fusible du circuit relié au batteur est-il en état de marche? Si vous avez un disjoncteur, assurez-vous que le circuit est fermé.

- Débranchez le batteur et attendez 15 à 20 minutes avant de le rebrancher.

- Si le problème ne résulte pas d’un des points susmentionnés, consultez la section « Mesures à prendre pour l’entretien et la réparation ».

- NE retournez PAS le batteur au détaillant, car il n’assure pas l’entretien ni la réparation.

-Pour obtenir de l’aide au Canada, composez le numéro sans frais du Centre d’aide à la clientèle KitchenAid, entre 8h30 et 17h30 (EST) : 1-800-461-5681. Ou contactez-nous par écrit à : Centre de relations aux consommateurs KitchenAid Canada 1901 Minnesota Court Mississauga, ON L5N 3A7

Risque d’électrocution Débranchez le batteur avant d’effectuer le dépannage. Ne pas suivre ces directives peut causer la mort ou une électrocution.

AVERTISSEMENT



Page 91

Trempette à la chair de crabe

1 paquet (250 g [8 oz])

de fromage à la crème allégé

250 ml (1 tasse) de

cottage réduit en matières grasses

50 ml (

⁄4 tasse) de mayonnaise à calories réduites

1 boîte (195 g [6

⁄2 oz]) de chair de crabe, déchiquetée

15 ml (1 c. à thé) de jus

de citron

45 ml (3 c. à thé)

d’oignons verts hachés

2 ml (

⁄2 c. à thé) de sel

à l’ail

3 gouttes de sauce au

piment fort

Placez le fromage à la crème, le cottage et la mayonnaise dans le bol du batteur. Fixez le bol et le fouet à lame plate au batteur. Réglez à la vitesse 6 et battez 1 minute environ ou jusqu’à ce qu’un mélange homogène soit obtenu. Arrêtez le batteur et raclez le bol. Ajoutez tous les ingrédients restants. Réglez à la vitesse 6 et battez 1 minute environ ou jusqu’à ce que tous les ingrédients soient mélangés.

Réfrigérez jusqu’à ce que le mélange soit bien froid. Servez avec un assortiment de biscuits salés ou de crudités

Donne : 24 portions (25 ml [2 c. à soupe] par portion).

Par portion : Environ 42 cal, 4 g protéine, 1 g glucide, 3 g matières grasses, 12 mg cholestérol, 180 mg sodium.

Trempette crémeuse à l’ananas pour les fruits

120 g (4 oz) de fromage

à la crème allégé

125 ml (

⁄

2 tasse) de crème

de guimauve

1 boîte (250 g [8 oz])

d’ananas broyés, bien égouttés

10 ml (2 cuillerées à thé)

de zeste d’orange râpé

Placez le fromage à la crème dans le bol du batteur. Fixez le bol et le fouet à lame plate au batteur Réglez à la vitesse 2 et mélangez pendant environ 30 secondes. Arrêtez le batteur et raclez le bol. Ajoutez la crème de guimauve, les ananas et le zeste d’orange. Réglez à la vitesse 4 et battez pendant environ 30 secondes. Arrêtez le batteur et raclez le bol. Réglez à la vitesse 4 et battez pendant environ 30 secondes. Réfrigérez au moins 2 heures. Servez avec des fruits frais en tranches, si vous le souhaitez.

Donne : 12 portions (25 ml [2 cuillerées à soupe] par portion).

Par portion : Environ 61 cal, 1 g protéine, 11 g glucide, 2 g matières grasses, 3 mg cholestérol, 58 mg sodium.

HORS-D’OEUVRE, ENTRÉES ET LÉGUMES

Page 92

Trempette mexicaine en couches

1 paquet (250 g [8 oz])

de fromage à la crème allégé

125 ml (

⁄2 tasse) de fro- mage Monterey Jack au piment fort râpé

50 ml (

⁄4 tasse) de trem- pette aux haricots ou aux haricots noirs

125 ml (

⁄2 tasse) de salsa épaisse avec des morceaux

125 ml (

⁄2 tasse) d’oignons verts hachés

50 ml (

⁄4 tasse) d’olives mûres dénoyautées coupées en rondelles

Placez le fromage à la crème dans le bol du batteur. Fixez le bol et le fouet à lame plate au batteur. Réglez à la vitesse 2 et mélangez pendant environ 30 secondes. Arrêtez le batteur et raclez le bol. Ajoutez du fromage Monterey Jack. Réglez à la vitesse 2 et mélangez pendant environ 30 secondes.

Étalez le mélange de fromage sur un plat de 25 cm (10 pouces) jusqu’à 2,5 ou 5 cm (1 ou 2 pouces ) du bord. Étalez la trempette aux haricots sur le fromage. Étalez la salsa sur la trempette aux haricots. Puis recouvrez d’oignons et d’olives. Réfrigérez jusqu’au moment de servir. Servez avec des chips tortilla, si vous voulez.

Donne : 12 portions (50 ml [1⁄4 tasse] par portion). Par portion : Environ 70 cal, 4 g protéine, 3 g glucide,

5 g matières grasses, 12 mg cholestérol, 265 mg sodium.

Boule de fromage aux noix

250 ml (1 tasse) de fro-

mage Cheddar piquant râpé

250 ml (1 tasse) de suisse

râpé

1 paquet (250 g [8 oz])

de fromage à la crème allégé

30 ml (2 c. à soupe) de

ciboulette fraîche hachée

10 ml (2 c. à thé) de

sauce Worcestershire

1 ml (

⁄4 c. à thé) de paprika

2 ml (

⁄2 c. à thé) d’ail en poudre

50 ml (

⁄4 tasse) de noix de pacane finement hachées

Mettez tous les ingrédients, sauf les noix de pacane, dans le bol du batteur. Fixez le bol et le fouet à lame plate au batteur Réglez à la vitesse 4 et battez 1 minute environ ou jusqu’à ce qu’un mélange homogène soit obtenu.

Sur du papier paraffiné, formez une boule avec le mélange. Roulez la boule sur les noix de pacane hachées Enveloppez dans du papier paraffiné Réfrigérez jusqu’au moment de servir. Servez avec un assortiment de biscuits salés ou de crudités.

Donne : 24 portions (30 ml [2 c. à soupe] par portion).

Par portion : Environ 65 cal, 4 g protéine, 1 g glucide, 5 g matières grasses, 13 mg cholestérol, 109 mg sodium.

Page 93

Crostini aux épinards et au fromage

1 baguette, coupée en

tranches de 1,25 cm (

⁄

2 pouce)

10 ml (2 c. à thé) de

beurre ou margarine

125 ml (

⁄2 tasse) d’oignons finement hachés

1 gousse d’ail, hachée

finement

1 paquet (270 g [9 oz])

d’épinards hachés surgelés, décongelés et essorés

1 paquet (250 g [8 oz])

de fromage à la crème allégé

50 ml (

⁄4 tasse) de piments forts rouges torréfiés

125 ml (

⁄2 tasse) de fromage Cheddar râpé

Placez les tranches de baguette sur une plaque à pâtisserie. Faites cuire au four à 190°C (375°F) pendant 4 à 6 minutes ou jusqu’à ce que ce soit grillé. Mettez de côté.

Faites fondre le beurre dans une poêle de 25 cm (10 pouces) à feu moyen. Ajoutez l’ail et l’oignon. Faites cuire et brassez 2 à 3 minutes ou jusqu’à ce que la préparation soit ramollie. Ajoutez les épinards. Faites cuire et brassez 30 à 60 secondes ou jusqu’à ce que la préparation soit chaude. Laissez refroidir légèrement.

Placez le fromage à la crème dans le bol du batteur. Fixez le bol et le fouet à lame plate au batteur Réglez à la vitesse 2 et mélangez pendant environ 30 secondes. Ajoutez le mélange d’épinards. Continuez à la vitesse 2, mélangez pendant environ 30 secondes Ajoutez les piments forts rouges. Continuez à la vitesse 2, mélangez pendant environ 30 secondes Étalez le mélange d’épinards sur les tranches de baguette grillées. Recouvrez chaque tranche d’une c. à thé (5 ml) de fromage Cheddar. Faites cuire au four à 190°C (375°F) pendant 5 à 8 minutes ou jusqu’à ce que ce soit complètement chauffé et que le fromage soit fondu. Servez chaud.

Donne : 12 portions (2 crostinis par portion). Par portion : Environ 141 cal, 6 g protéine,

16 g glucide, 6 g matières grasses, 12 mg cholestérol, 324 mg sodium.

Page 94

Boulettes de viande mexicaines

50 ml (1⁄4 de tasse) de

substitut d’oeufs sans gras ou un oeuf

75 ml (

⁄3 de tasse) de chapelure fraîche

2 ml (

⁄2 c. à thé) de poudre de chili

1 ml (

⁄4 de c. à thé) de poudre d’ail

0.5 mL (

⁄8 de c. à thé) de

poivre de cayenne

500 g (1 livre) de dinde

hachée

125 ml (

⁄2 tasse) de salsa épaisse avec des morceaux

125 ml (

⁄2 tasse) de sauce chili

125 ml (

⁄2 tasse) d’eau

Placez le substitut d’oeuf, la chapelure, la poudre de chili, la poudre d’ail, le poivre et la dinde hachée dans le bol du batteur. Fixez le bol et le fouet à lame plate au batteur. Mettez à la Vitesse Brassage et mélangez pendant environ 30 secondes.

Formez des boulettes de 2,5 cm (1 pouce) avec le mélange de dinde Vaporisez la poêle à frire de 30cm (12-pouces) avec un enduit anti-adhésif pour la cuisson. Faites cuire les boulettes à feu moyen-vif jusqu’à ce qu’elles soient bien brunes, égouttez.

Mélangez la salsa, la sauce chili, et l’eau dans un petit bol. Ajoutez aux boulettes et brassez. Réduisez le feu à doux Cuire, couvrir, environ 10 minutes, ou jusqu’à ce que les boulettes soient assez cuites, remuez fréquemment. Servez chaud.

Donne : 12 portions (3 boulettes par portion). Par portion : Environ 84 cal, 8 g protéine, 5 g

glucide, 3 g matières grasses, 30 mg cholestérol, 280 mg sodium.

Page 95

Tartelettes aux champignons et aux oignons

Pâtes à tarte

120 g (4 oz) de fromage

à la crème allégé

45 ml (3 c. à soupe ) de

beurre ou margarine, séparées

180 ml (

⁄4 tasse) plus 5 ml (1 c. à thé) de farine tout-usage

250 ml (8 oz) de

champignons frais, grossièrement hachés

125 ml (

⁄2 tasse) d’oignons verts hachés

Garniture

1 oeuf 1 ml (

⁄4 c. à thé) de feuilles de thym séchées

125 ml (

⁄2 tasse) de fromage Suisse râpé

Pour faire les pâtes à tarte, placez le fromage à la crème et 25 ml (2 c. à soupe ) de beurre dans le bol du batteur. Fixez le bol et le fouet à lame plate au batteur. Réglez à la vitesse 4 et battez pendant environ 1 minute. Arrêtez le batteur et raclez le bol. Ajoutez 175 ml (3⁄4 tasse ) de farine. Réglez à la vitesse 2 et battez 1 minute environ ou jusqu’à ce qu’un mélange homogène soit obtenu. Formez une boule avec le mélange. Enveloppez de papier paraffiné et laissez refroidir 1 heure. Nettoyez le bol du batteur et le fouet.

Pour faire la garniture, faites fondre les 5 ml (1c. à soupe ) restants de beurre dans une poêle de 25 cm (10 pouces) sur feu moyen. Ajoutez les champignons et les oignons. Faites cuire et brassez jusqu’à ce qu’ils soient tendres. Retirez du feu. Laissez refroidir légèrement. Coupez la pâte refroidie en 24 morceaux. Écrasez chaque morceau dans un moule à muffins miniature (graissé, si vous préférez).

Pour la garniture, placez l’œuf, les 5 ml (1 c. à thé) restants de farine et le thym dans le bol du batteur. Fixez le bol et le fouet à lame plate au batteur. Réglez à la vitesse 6 et battez pendant environ 30 secondes. Incorporez le fromage et le mélange de champignons refroidi. Introduisez à la cuillère dans les moules à muffins garnis de pâte à tarte. Faites cuire au four à 190°C (375°F) pendant 15 à 20 minutes ou jusqu’à ce que le mélange d’œufs soit gonflé et doré. Servez chaud.

Donne : 12 portions (2 tartelettes par portion). Par portion : Environ 98 cal, 4 g protéine, 8 g glucide,

6 g matières grasses, 33 mg cholestérol, 83 mg sodium.

Page 96

Pommes de terre nouvelles garnies

8 petites pommes

rouges, bouillie avec leurs peaux

50 ml (

⁄4 tasse) de crème sure à faible tenure en matières grasses

15 ml (1 c. à soupe) de

margarine ou de beurre, fondu

1 ml (

⁄4 c. à thé) de sel d’ail

1 ml (

⁄4

c. à thé) de feuilles de thym séchées

50 ml (

⁄4 tasse) d’oignons finement hachés

50 ml (

⁄4 tasse) de fromage cheddar finement râpé Paprika, si désiré

Coupez les pommes de terres en deux. Écopez l’intérieurs des pommes de terre, laissant des coquilles de 3 mm (1⁄8 de pouce). Placez l’intérieurs des pommes de terre dans le bol du batteur. Fixer le bol et le fouet plat au batteur. Réglez à la vitesse 2 et mélangez pendant environ 1 minute. Ajoutez la crème sure, la margarine, le sel d’ail et le thym. Réglez à la vitesse 2 et mélangez pendant environ 30 secondes. Arrêtez le batteur et raclez le bol. Réglez à la vitesse 2 et mélangez pendant environ 30 secondes. Mettez à la vitesse de mélange et ajouter des oignons, mélanger jusqu'à l’obtention d’un mélange homogène.

Remplissez à la cuillère ou dresser à la poche le mélange de pomme de terre à l’intérieur des coquilles de pomme de terre Placez les coquilles remplies dans un plat peu profond allant au four. Faites cuire à 190°C (375°F) pendant 20 à 25 minutes, ou jusqu’à ce que ce soit bien chaud. Saupoudrez de fromage et de paprika, si desiré. Faites cuire 5 minutes de plus, ou jusqu’à ce que le fromage soit fondu Servez chaud.

Donne : 8 portions (2 demi-pommes de terre par portion).

Par portion : Environ 58 calories, 2 g protéine, 6 g glucide, 3 g matières grasses, 5 mg cholestérol, 108 mg sodium.

Page 97

Croquette de patate douce

2 patates douces

moyennes, cuites et épluchées

125 ml (

⁄2 tasse) de lait à basse teneur en matières grasses

75 ml (

⁄3 tasse) de sucre

2 oeufs

30 ml (2 c. à soupe) de

beurre ou margarine

2 ml (

⁄2 c. à thé) de muscade

2 ml (1⁄2 c. à thé) de

cannelle

Nappage praline croquant

30 ml (2 c. à soupe) de

beurre ou margarine, fondu

175 ml (

⁄4 tasse) de flocons de maïs

50 ml (

⁄4 tasse) de noix ou de noix de pacane hachés

50 ml (

⁄4 tasse) de sucre brun fermement tassé

Placez les patates dans le bol du batteur. Fixez le bol et le fouet à lame plate au batteur. Réglez à la vitesse 2 et mélangez pendant environ 30 secondes. Ajoutez le lait, le sucre, les œufs, 30 ml (2 c. à soupe) de beurre, la muscade et la cannelle. Réglez à la vitesse 4 et battez pendant environ 1 minute. Étalez le mélange dans un plat à tarte graissé de 23 cm (9 pouces). Faites cuire au four à 200°C (400°F) pendant 20 minutes, ou jusqu’à ce que ce soit pris. Nettoyez le bol du batteur et le fouet.

Placez tous les ingrédients du nappage dans le bol du batteur Fixez le bol et le fouet à lame plate au batteur. Réglez à la vitesse d’agitation et mélangez environ 15 secondes. Étalez sur la croquette très chaude. Faites cuire au four 10 minutes de plus.

Donne : 6 portions (125 ml [1⁄2 tasse] par portion). Par portion : Environ 268 cal, 6 g protéine, 35 g

glucide, 12 g matières grasses, 2 mg cholestérol, 176 mg sodium.

Page 98

Purée de pommes de terre

5 grosses pommes de

terre (environ 1250 g [2

⁄2 lb]),. épluchées, coupées en quartiers et bouillies

125 ml (

⁄2 tasse) de lait à basse teneur en matières grasses, chauffé

30 ml (2 c. à soupe) de

beurre ou margarine

5 ml (1 c. à thé) de sel

⁄2 ml (1⁄8 c. à thé) de

poivre noir

Chauffez le bol du batteur et le fouet à lame plate à l’eau chaude; séchez. Mettez les pommes de terre chaudes dans le bol. Fixez le bol et le fouet à lame plate au batteur. Réglez progressivement à la vitesse 2 et battez 1 minute environ ou jusqu’à ce qu’un mélange lisse soit obtenu.

Ajoutez tous les ingrédients restants. Réglez à la vitesse 4 et battez 30 secondes environ ou jusqu’à ce que le lait soit absorbé. Réglez progressivement à la vitesse 6 et battez 1 minute environ ou jusqu’à ce qu’un mélange velouté soit obtenu. Arrêtez le batteur et raclez le bol. Changez le fouet à lame plate pour le fouet fin.Réglez à la vitesse 10 et fouettez pendant 2 à 3 minutes.

Donne : 9 portions (175 ml [3⁄4 tasse] par portion). Par portion : Environ 111 cal, 2 g protéine,

19 g glucide, 3 g matières grasses, 8 mg cholestérol, 296 mg sodium.

VARIATIONS Purée de pommes de terre à l’ail

Substituez 5 ml (1 c. à thé) de sel à l’ail au sel Par portion : Environ 111 cal, 2 g protéine, 19 g

glucide, 3 g matières grasses, 8 mg cholestérol, 239 mg sodium.

Purée de pommes de terre au parmesan

Augmentez le lait à 175 ml (3⁄4 de tasse). Ajoutez 75 ml (1⁄3 de tasse) de parmesan parmesan râpé avec du lait.

Par portion : Environ 205 cal, 6 g protéine, 32 g glucide, 6 g de matières grasses, 7 mg cholestérol, 524 mg sodium.

Purée de pommes de terre à la crème sure et à la ciboulette

Substituez 50 ml (1⁄4 tasse) crème sure à faible teneur en matières grasses pour 50 ml (1⁄4 tasse) de lait. Ajoutez 30 ml (2 c. à soupe de ciboulette hachées fraiche.

Par portion : Environ 178 cal, 4 g protéine, 32 g glucide, 4 g matières grasses, 2 mg cholestérol, 417 mg sodium.

Page 99

Purée de courge fouettée aux herbes

1 grosse courge

musquée, cuite au four (environ 750 ml [3 tasses] de courge cuite)

50 ml (

⁄4 tasse) de

beurre ou margarine, fondu

2 ml (

⁄2 c. à thé) de

feuilles d’estragon séchées

⁄2 ml (

⁄8 c. à thé) de sel

⁄2 ml (

⁄8 c. à thé) de

poivre noir

Sortez à la cuillère la courge de sa coquille et mettez dans le bol du batteur. Fixez le bol et le fouet fin au batteur. Réglez à la vitesse 4 et battez pendant environ 30 secondes. Ajoutez tous les ingrédients restants. Réglez à la vitesse 2 et mélangez pendant environ 30 secondes. Réglez à la vitesse 4 et battez pendant environ 2 minutes.

Donne : 6 portions (125 ml [1⁄2 tasse] par portion). Par portion : Environ 107 cal, 1 g protéine, 11 g

glucide, 7 g matières grasses, 0 mg cholestérol, 137 mg sodium.

Fricassée de Haricots Noirs

500 ml (2 tasses) de

substitut d’oeufs sans matière grasse ou 8 oeufs

50 ml (

⁄4 tasse) de lait à faible teneur en matières grasses

15 ml (1 c. à soupe)

d’huile

⁄

2 poivron rouge de

taille moyenne haché

4 oignons, tranchés

500 g (1 boite de 16 oz)

d’haricots noirs, rincés et égouttés

250 ml (1 tasse) de

fomage Monterey Jack rapé

Placez le substitut d’oeufs et le lait dans le bol du batteur. Fixer le bol et le fouet fin au batteur. Réglez à la vitesse 2 et mélangez pendant 30 secondes. Mettez de côté.

Chauffez l'huile dans le grand poèlon à feu moyen jusqu’à ce que l’huile grésille. Ajoutez le piment et les oignons. Faites cuire pendant environ une minute ou jusqu’à ce que ce soit légèrement tendre. Incorporez les haricots. Faites cuire pendant environ 1 minute ou jusqu’à ce que ce soit suffisamment chaud.

Réduisez le feu à moyen-doux. Versez le mélange d'oeufs au-dessus des légumes. Faites cuire environ 6 minutes, ou jusqu’à ce que ce soit presque prêt. Comme le fond du mélange d'oeufs se positionne, soulevez soigneusement les bords avec la spatule et laissez l'oeuf cru descendre au fond de la casserole. Faites cuire, couvert, environ 2 minutes, ou jusqu'à ce que le dessus soit positionné mais encore brillant. Saupoudrez de fromage. Faites cuire, couvert, environ 1 minute, ou jusqu'à ce que le fromage fonde.

Donne : 6 portions. Par portion : Environ 208 calories, 18 g protéine,

15 g glucide, 8 g de matières grasses, 18 mg cholestérol, 463 mg sodium.

Truc : Pour un dessus de fricassé bruni, placez sous la rôtissoire environ 1 minute, ou jusqu'au fromage brunisse et fasse des bulles d’air.

Page 100

Quiche potagère

Fond de pâtisserie cuit (voir page 124)

15 ml (1 c. à soupe)

d’huile

1 petit oignon, haché 1 poivron vert moyen,

haché

250 g (8 oz) de

champignons frais émincés

6 oeufs

75 ml (

⁄3

tasse) de lait à basse teneur en matières grasses

15 ml (1 c. à soupe) de

persil frais haché

5 ml (1 c. à thé) de sel 5 gouttes de sauce au

piment fort

1 tasse (120 g [4 oz])

de suisse à teneur réduite en matières grasses râpé

Suivez la procédure pour un fond de pâtisserie cuit. Laissez refroidir, 10 minutes.

Pendant ce temps-là, chauffez l’huile à feu moyenvif dans une grande poêle à revêtement antiadhésif. Ajoutez l’oignon et le poivron. Faites cuire environ 1 minute, en mélangeant fréquemment Ajoutez les champignons. Faites cuire et mélangez environ 2 minutes ou jusqu’à ce que les légumes soient tendres. Mettez de côté.

Mettez les œufs, le lait, le persil, le sel, et la sauce au piment fort dans le bol du batteur. Fixez le bol et le fouet fin au batteur. Réglez à la vitesse 2 et mélangez pendant 1 à 2 minutes.

Saupoudrez le fond de pâtisserie de la moitié du fromage. Recouvrez des légumes. Versez le mélange d’œufs sur les légumes. Recouvrez du fromage restant. Faites cuire au four à 180°C (350ºF) pendant 30 à 35 minutes ou jusqu’à ce que la lame de couteau insérée au centre en sorte propreLaissez reposer environ 5 minutes avant de servir.

Donne : 8 portions Par portion (garniture et pâte à tarte) :

Environ 264 cal, 12 g protéine, 17 g glucide, 16 g matières grasses, 172 mg cholestérol, 561 mg sodium.

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