KitchenAid ACCOLADE 400 User Manual

ACCOLADE™400

TILT-HEAD

STAND MIXER

INSTRUCTIONS AND RECIPES

FOR THE WAY IT’S MADE.

1-800-807-6777

Call our Consumer Interaction Centre

with questions or comments

Web Site: KitchenAid.ca

Product Registration Card

Before you use your Stand Mixer, please fill out and mail your product registration card packed with the Instructions and Recipes manual. This card will enable us to contact you in the unlikely event of a product safety notification. This card does not verify your warranty.

Keep a copy of the sales receipt showing the date of purchase of your Stand Mixer. Proof of purchase will assure you of in-warranty service.

Please complete the following for your personal records:

Model Number* ______________________________________________________

Date Purchased _______________________________________________________

Dealer’s Name ________________________________________________________

Address______________________________________________________________

Phone _______________________________________________________________

*Located on the product registration card or under base.

Registered Trademark/™ Trademark of KitchenAid, U.S.A.,

KitchenAid Canada Licensee in Canada

1901 Minnesota Court, Mississauga ON L5N 3A7

(4604dZw405)

Table of Contents

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

Electrical Requirements......................................................................................2

Important Safeguards........................................................................................3

About Your Mixer

Tilt-Head Stand Mixer Features ..........................................................................4

Assembling Your Tilt-Head Mixer.......................................................................5

Using Your KitchenAid®Attachments ................................................................7

Mixing Time ......................................................................................................7

Mixer Use ..........................................................................................................7

Care and Cleaning .............................................................................................8

Beater to Bowl Clearance...................................................................................8

Speed Control Guide .........................................................................................9

Mixing Tips......................................................................................................10

Egg Whites ...............................................................................................11

Whipped Cream........................................................................................11

Attachments and Accessories - General Instructions ........................................12

Warranty .........................................................................................................13

How to Arrange for Warranty Service........................................................13

How to Arrange for Out-Of-Warranty Service............................................14

Troubleshooting ..............................................................................................14

Appetizers, Entrees, and Vegetables ................................................................15

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

Cookies, Bars, and Candies ..............................................................................38

Pies and Desserts .............................................................................................45

Yeast Breads and Quick Breads........................................................................50

General Instructions for Making and Kneading Yeast Dough.....................50

Bread Making Tips ....................................................................................51

KitchenAid

Attachments and Accessories .......................................................75

9709234

Your safety and the safety of others are very important.

We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages.

This is the safety alert symbol. This symbol alerts you to potential hazards that can kill or hurt

you and others. All safety messages will follow the safety alert symbol and either

the word “DANGER” or “WARNING.” These words mean:

You can be killed or seriously injured if you don’t immediately follow instructions.

You can be killed or seriously injured if you don’t follow instructions.

All safety messages will tell you what the potential hazard is, tell you how to reduce the chance of injury, and tell you what can happen if the instructions are not followed.

Electrical Requirements

Volts: 120 A.C. only. Hertz: 60 The wattage rating for your Stand Mixer is printed on the serial plate.

Do not use an extension cord. If the power supply cord is too short, have a qualified electrician or serviceman install an outlet near the appliance.

Electrical Requirements

DANGER

WARNING

Electrical Shock Hazard

Plug into a grounded 3 prong outlet.

Do not remove ground prong. Do not use an adapter. Do not use an extension cord.

Failure to follow these instructions can result in death, fire, or electrical shock.

IMPORTANT SAFEGUARDS

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

1. Read all instructions.

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

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

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

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

6. Do not operate Stand Mixer with a damaged cord or plug or after the Stand Mixer malfunctions, or is dropped or damaged in any manner. Return appliance to the nearest Authorized Service Centre for examination, repair or electrical or mechanical adjustment. Call KitchenAid Service at 1-800-807-6777 for more information.

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

8. Do not use the Stand Mixer outdoors.

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

10. Remove flat beater, wire whip or dough hook from Stand Mixer before washing.

11. This product is designed for household use only.

SAVE THESE INSTRUCTIONS

Tilt-Head Stand Mixer Features

Motor Head

Speed Control Lever

Beater Height Adjustment Screw

Stainless Steel Wire Whip

Dough Hook

Bowl Lock Plate

5 Quart (4.73 l) Stainless Steel Bowl

Flat Beater

Beater Shaft

Motor Head Locking Lever (not shown)

Attachment Knob

Attachment Hub (see page 12)

Assembling Your Tilt-Head Mixer

To Attach Bowl

1. Turn speed control to OFF.

2. Unplug Stand Mixer or disconnect power.

3. Unlock motor head.

4. Tilt motor head back and lock.

5. Place bowl on bowl lock plate.

6. Turn bowl gently in clockwise direction.

7. Lower motor head and lock.

8. Plug into a grounded 3 prong outlet.

To Remove Bowl

1. Turn speed control to OFF.

2. Unplug Stand Mixer or disconnect power.

3. Unlock motor head.

4. Tilt motor head back and lock.

5. Turn bowl in counterclockwise direction and remove.

6. Lower motor head and lock.

To Attach Flat Beater, Wire Whip, or Dough Hook

1. Turn speed control to OFF.

2. Unplug Stand Mixer or disconnect power.

3. Unlock motor head.

4. Tilt motor head back and lock.

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

6. Hook beater over pin on shaft by turning clockwise (right).

7. Unlock motor head and lower.

8. Lock motor head and plug into a grounded 3 prong outlet.

To Remove Flat Beater, Wire Whip or Dough Hook

1. Turn speed control to OFF.

2. Unplug Stand Mixer or disconnect power.

3. Unlock motor head.

4. Tilt motor head back and lock.

5. Press beater upward as far as possible and turn counterclockwise (left) to unhook.

6. Pull beater from beater shaft.

7. Unlock motor head and lower.

To Lock Motor Head

1. Push locking lever back as far as possible.

2. Test lock by attempting to raise or lower head.

NOTE: Motor head should always be locked when using mixer, and when attaching or removing the bowl, flat beater, wire whip, or dough hook. When in locked position, lever may not extend all the way back. This is normal.

To Unlock Motor Head

1. Pull locking lever forward as far as possible. Motor head can now be raised or lowered.

Off

t e

s e R

ff/O O

Stir

Assembling Your Tilt-Head Mixer

To Attach Pouring Shield

1. Turn speed control to OFF.

2. Unplug Stand Mixer or disconnect power.

3. Attach bowl along with flat beater, dough hook, or wire whip. Lower and lock motor head.

4. From the front of the mixer, slide the pouring shield over the bowl until the shield is centered. The bottom rim of the shield should fit within the bowl.

To Remove Pouring Shield

1. Turn speed control to OFF.

2. Unplug stand mixer or disconnect power.

3. Lift the front of the pour shield clear of the bowl rim and pull forward.

4. Remove attachment and bowl.

To Use Pouring Shield

1. For best results, rotate the shield so the motor head covers the “u” shaped gap in the shield. The pouring chute will be just to the right of the attachment hub as you face the mixer.

2. Pour the ingredients into the bowl through the pouring chute.

To Operate Speed Control

Plug into a grounded 3 prong outlet. Speed control lever should always be set on lowest speed for starting, then gradually moved to desired higher speed to avoid splashing ingredients out of bowl. See page 9 for Speed Control Guide.

Overload Reset

If the mixer stops due to overload,

slide the speed control lever to OFF. This automatically resets the

mixer. Wait a few minutes. Slide the Speed Control Lever to the desired speed and continue mixing. If unit does not restart see the KitchenAid Stand Mixer warranty on page 13.

Pouring Chute

Using Your KitchenAid®Attachments

Flat Beater for normal to heavy mixtures:

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

Wire Whip for mixtures that need air incorporated:

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

Dough Hook for mixing and kneading yeast doughs:

breads coffee cakes rolls buns pizza dough

Mixing Time

Your KitchenAid®Stand Mixer will mix faster and more thoroughly than most other electric Stand Mixers. Therefore, the mixing time in most

recipes must be adjusted to avoid overbeating. With cakes, for example, beating time may be half as long as with other Stand Mixers.

Mixer Use

NOTE: Do not scrape bowl while

Stand Mixer is operating.

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

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

WARNING

Injury Hazard

Unplug mixer before touching beaters.

Failure to do so can result in broken bones, cuts or bruises.

Beater To Bowl Clearance

Your mixer is adjusted at the factory so that the flat beater just clears the bottom of the bowl. If for any reason, the flat beater hits the bottom of the bowl or is too far away from the bowl, clearance can be corrected as follows:

Bowl, flat beater and dough hook may be washed in an automatic dishwasher. Or, clean them

Care and Cleaning

thoroughly in hot sudsy water and rinse completely before drying. Wire whip should be hand washed and dried immediately. Do not wash wire whip in a dishwasher. NOTE: Always be sure to unplug Stand Mixer before cleaning. Wipe Stand Mixer with a soft, damp cloth. Do not use household/commercial cleaners. Do not immerse in water. Wipe off beater shaft frequently, removing any residue that may accumulate.

1. Turn speed control to OFF.

2. Unplug Stand Mixer or disconnect power.

3. Unlock motor head.

4. Tilt motor head back and lock.

5. Remove bowl, beater, dough hook, or wire whip if attached.

6. Turn screw (A) slightly counterclockwise (left) to raise the flat beater, or clockwise (right) to lower flat beater.

7. Attach flat beater and bowl.

8. Unlock motor head and lower.

9. Beater should just clear surface of

bowl. If it does not, repeat steps 4-7.

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

WARNING

Injury Hazard

Unplug mixer before touching beaters.

Failure to do so can result in broken bones, cuts or bruises.

Speed Control Guide

All speeds have the Soft Start®feature which automatically starts the mixer at a lower speed to help prevent ingredient splash out and “flour puff” at startup then quickly increases to the selected speed for optimal performance.

Number of Speed

Stir STIRRING For slow stirring, combining, mashing,

starting all mixing procedures. Use to add flour and dry ingredients to batter, add liquids to dry ingredients, and combine heavy mixtures. Use with Ice Cream Maker attachment.

2 SLOW MIXING For slow mixing, mashing, faster stirring. Use

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

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

BEATING cookies. Use to combine sugar and

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

6 BEATING, For medium fast beating (creaming) or

CREAMING whipping. Use to finish mixing cake,

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

8 FAST BEATING, For whipping cream, egg whites, and

WHIPPING boiled frostings.

10 FAST WHIPPING For whipping small amounts of cream or egg

whites. Use with Pasta Maker and Grain Mill attachments.

NOTE: Will not maintain fast speeds under heavy loads, such as when using Pasta Maker or Grain Mill attachments.

NOTE: The Speed Control Lever can be set between the speeds listed in the above chart to obtain speeds 3, 5, 7 and 9 if a finer adjustment is required. Do not exceed Speed 2 when preparing yeast doughs as this may cause damage to the mixer.

Converting Your Recipe for the Mixer

The mixing instructions for recipes in this book can guide you in converting your own favorite recipes for preparation with your KitchenAid

mixer. Look for recipes similar to yours and then adapt your recipes to use the procedures in the similar KitchenAid recipes.

For example, the “quick mix” method (sometimes referred to as the “dump” method) is ideal for simple cakes, such as the Quick Yellow Cake and Easy White Cake included in this book. This method calls for combining dry ingredients with most or all liquid ingredients in one step.

More elaborate cakes, such as Caramel Walnut Banana Torte, should be prepared using the traditional cake mixing method. With this method, sugar and the shortening, butter or margarine are thoroughly mixed (creamed) before other ingredients are added.

For all cakes, mixing times may change because your KitchenAid

mixer works more quickly than other mixers. In general, mixing a cake with the KitchenAid®mixer will take about half the time called for in most cake recipes.

To help determine the ideal mixing time, observe the batter or dough and mix only until it has the desired appearance described in your recipe, such as “smooth and creamy.”

To select the best mixing speeds, use the Speed Control Guide on page 9.

Mixing Tips

Adding Ingredients

Always add ingredients as close to side of bowl as possible, not directly into moving beater. The Pouring Shield can be used to simplify adding ingredients. NOTE: If ingredients in very bottom of bowl are not thoroughly mixed, then the beater is not far enough into the bowl. See “Beater to Bowl Clearance,” page 8.

Cake Mixes

When preparing packaged cake mixes, use Speed 2 for low speed, Speed 4 for medium speed, and Speed 6 for high speed. For best results, mix for the time stated on the package directions.

Adding Nuts, Raisins or Candied Fruits

Follow individual recipes for guidelines on including these ingredients. In general, solid materials should be folded in the last few seconds of mixing on STIR Speed. The batter should be thick enough to prevent the fruit or nuts from sinking to the bottom of the pan during baking. Sticky fruits should be dusted with flour for better distribution in the batter.

Liquid Mixtures

Mixtures containing large amounts of liquid ingredients should be mixed at lower speeds to avoid splashing. Increase speed only after mixture has thickened.

Egg Whites

Place room temperature egg whites in clean, dry bowl. Attach bowl and wire whip. To avoid splashing, gradually turn to designated speed and whip to desired stage. See chart below.

AMOUNT SPEED

1 egg white .......GRADUALLY to 10

2-4 egg whites ........GRADUALLY to 8

6 or more

egg whites ........GRADUALLY to 8

Whipping Stages

With your KitchenAid®Stand Mixer, egg whites whip quickly. So, watch carefully to avoid overwhipping. This list tells you what to expect.

Frothy

Large, uneven air bubbles.

Begins to Hold Shape

Air bubbles are fine and compact; product is white.

Soft Peak

Tips of peaks fall over when wire whip is removed.

Almost Stiff

Sharp peaks form when wire whip is removed, but whites are actually soft.

Stiff but not Dry

Sharp, stiff peaks form when wire whip is removed. Whites are uniform in colour and glisten.

Stiff and Dry

Sharp, stiff peaks form when wire whip is removed. Whites are speckled and dull in appearance.

Whipped Cream

Pour cold whipping cream into chilled bowl. Attach bowl and wire whip. To avoid splashing, gradually turn to designated speed and whip to desired stage. See chart below.

AMOUNT SPEED

⁄4 cup (60 mL)........GRADUALLY to 10

⁄2 cup (120 mL) .....GRADUALLY to 10

1 cup (235 mL)........GRADUALLY to 8

1 pint (470 mL) .......GRADUALLY to 8

Whipping Stages

Watch cream closely during whipping. Because your KitchenAid

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

Begins to Thicken

Cream is thick and custard-like.

Holds its Shape

Cream forms soft peaks when wire whip is removed. Can be folded into other ingredients when making desserts and sauces.

Stiff

Cream stands in stiff, sharp peaks when wire whip is removed. Use for topping on cakes or desserts, or filling for cream puffs.

Attachments and Accessories

To Attach

1. Turn speed control to OFF.

2. Unplug Stand Mixer or disconnect power.

3. Loosen attachment knob by turning it counterclockwise.

4. Flip up hinged hub cover.

5. Insert attachment shaft housing into attachment hub, making certain that attachment power shaft fits into square attachment hub socket. It may be necessary to rotate attachment back and forth. When attachment is in proper position, the pin on the attachment will fit into the notch on the hub rim.

6. Tighten attachment knob by turning clockwise until attachment is completely secured to Stand Mixer.

7. Plug into a grounded 3 prong outlet.

To Remove

1. Turn speed control to OFF.

2. Unplug Stand Mixer or disconnect power.

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

4. Replace attachment hub cover. Tighten attachment knob by turning it clockwise.

General Information

KitchenAid

Attachments are designed to assure long life. The attachment power shaft and hub socket are of a square design, to eliminate any possibility of slipping during the transmission of power to the attachment. The hub and shaft housing are tapered to assure a snug fit, even after prolonged use and wear. KitchenAid®Attachments require no extra power unit to operate them; the power unit is built-in.

‡Not part of mixer.

General Instructions

Attachment Hub Socket

Attachment Knob

Notch

Attachment Shaft Housing

Attachment Power Shaft‡

Hinged Hub Cover

Attachment Housing

KitchenAid®Stand Mixer Warranty

Length of Warranty:

One Year Full warranty from date of purchase.

KitchenAid Canada Will Pay For:

Replacement parts and repair labour costs to correct defects in materials and workmanship. Service must be provided by a designated KitchenAid Service Centre.

KitchenAid Canada Will Not Pay For:

A. Repairs when Stand

Mixer is used in other than normal singlefamily household use.

B. Damage resulting from

accident, alteration, misuse or abuse, fire, floods, acts of God, or use of products not approved by KitchenAid Canada.

C. Any incidental shipping

or handling costs to deliver your Stand Mixer to a designated KitchenAid Service Centre.

D. Replacement parts or

repair labour costs for Stand Mixers operated outside Canada.

KITCHENAID CANADA DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES. Some provinces do not allow

the exclusion or limitation of incidental or consequential damages, so this exclusion may not apply to you. This warranty gives you specific legal rights and you may also have other rights which vary from province to province.

How to Arrange for Warranty Service

First review the Troubleshooting section, to possibly avoid the need for service.

One Year Full warranty from date of purchase KitchenAid Canada will pay for replacement parts and repair labour costs to correct defects in materials and workmanship. Service must be provided by a designated KitchenAid Service Centre.

Take the Stand Mixer or ship prepaid and insured to a designated KitchenAid Service Centre. Your repaired Stand Mixer will be returned prepaid and insured.

If you are unable to obtain satisfactory service in this manner, contact KitchenAid Canada, 1901 Minnesota Court, Mississauga, Ontario L5N 3A7. Telephone 1-800-807-6777.

How to Arrange for Out-of-Warranty Service

• First review the Troubleshooting

section below.

• Then, consult your telephone

directory for a designated KitchenAid Service Centre near you. If one is not listed contact KitchenAid Service from anywhere in Canada at 1-800-807-6777.

• Take the Stand Mixer or ship prepaid and insured to a designated KitchenAid Service Centre. Your repaired Stand Mixer will be returned prepaid and insured.

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

Troubleshooting

Please read the following before calling your service centre.

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

2. The Stand Mixer may emit a pungent odor, especially when new. This is common with electric motors.

3. If the flat beater hits the bowl, stop the Stand Mixer. See “Beater to Bowl Clearance,” page 8.

Keep a copy of the sales receipt showing the date of purchase. Proof of purchase will assure you of in-warranty service.

If your Stand Mixer should malfunction or fail to operate, please check the following:

- Is the Stand Mixer plugged in?

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

- Turn the Stand Mixer off for 10-15 seconds, then turn it back on. If the mixer still does not start, allow it to cool for 30 minutes before turning it back on.

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

- Do not return the Stand Mixer to the retailer as they do not provide service.

- For assistance throughout Canada call KitchenAid Consumer Interaction Centre toll-free 8:30 a.m. - 5:30 p.m. (EST): 1-800-807-6777. or write to: Consumer Relations Centre KitchenAid Canada 1901 Minnesota Court Mississauga, ON L5N 3A7

APPETIZERS, ENTREES, AND VEGETABLES

Crabmeat Dip

1 package (8 oz.

[225 g]) light cream cheese

1 cup (235 ml)

reduced-fat cottage cheese

⁄4 cup (60 ml) reduced-

calorie mayonnaise

1 can (6

⁄2

oz. [185 g])

crabmeat, flaked

1tablespoon (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.

4 ounces (115 g) light

cream cheese

⁄

2 cup (120 ml)

marshmallow cream

1 can (8 oz. [225 g])

crushed pineapple, well drained

2 teaspoons (10 ml)

grated orange peel

Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Add marshmallow cream, pineapple, and orange peel. Turn to Speed 4 and beat about 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat about 30 seconds. Refrigerate at least 2 hours. Serve with sliced fresh fruit, if desired.

Yield: 12 servings (2 tablespoons [30 ml] per serving). Per serving: About 61 cal, 1 g pro, 11 g carb,

2 g fat, 3 mg chol, 58 mg sod.

Creamy Pineapple Fruit Dip

1 package (8 oz.

[225 g]) light cream cheese

⁄2 cup (120 ml)

shredded hot pepper Monterey Jack cheese

⁄4

cup (60 ml) bean or black bean dip

⁄2 cup (120 ml) thick

and chunky salsa

⁄2 cup (120 ml)

chopped green onions

⁄4 cup (60 ml) sliced

pitted ripe olives

Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Add Monterey Jack cheese. Turn to Speed 2 and mix about 30 seconds.

Spread cheese mixture on 10-inch (25-cm) serving plate to within 1 or 2 inches (2.5 or 5 cm) of edge. Spread bean dip over cheese. Spread salsa over bean dip. Top with onions and olives. Refrigerate until ready to serve. Serve with tortilla chips, if desired.

Yield: 12 servings (1⁄4 cup [60 ml] per serving). Per serving: About 70 cal, 4 g pro, 3 g carb,

5 g fat, 12 mg chol, 265 mg sod.

Layered Mexican Dip

2 packages (8 oz.

[225 g] each) light cream cheese, softened

1 package (1.25 oz.

[37 g]) taco

seasoning mix 3 eggs 2 cups (475 ml)

shredded Marble-

Jack cheese 1 can (4 oz. [115 g])

green chilies 1 cup (235 ml) light

sour cream 1 cup (235 ml) salsa

Place cream cheese and taco seasoning mix in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 11⁄2 minutes, or until fluffy. Stop and scrape bowl. Turn to Speed 4 and add eggs, one at a time, beating about 15 seconds after each addition. Stop and scrape bowl. Add cheese and green chilies. Turn to STIR Speed and mix 15 seconds.

Pour mixture into greased 9-inch (23-cm) springform pan. Bake at 350ºF (177°C) for 40 minutes, or until knife inserted near centre comes out clean. Remove from oven and spread with sour cream. Return to oven and bake 5 minutes longer. Cool 15 minutes. Refrigerate 3 to 8 hours. Before serving, remove outer ring and spread top of cheesecake with salsa. Serve with taco chips, if desired.

Yield: 20 servings (1 wedge per serving). Per serving: About 136 cal, 7 g pro, 5 g carb,

9 g fat, 59 mg chol, 421 mg sod.

Fiesta Cheesecake Appetizer

1 cup (235 ml)

shredded sharp

Cheddar cheese 1 cup (235 ml)

shredded Swiss

cheese 1 package (8 oz.

[225 g]) light cream

cheese 2 tablespoons (30 ml)

chopped fresh chives 2 teaspoons (10 ml)

Worcestershire sauce

⁄4 teaspoon (1 ml)

paprika

⁄2 teaspoon (2 ml)

garlic powder

⁄4 cup (60 ml) finely

chopped pecans

Nutty Cheese Ball

Place all ingredients, except pecans, in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute, or until well blended.

On waxed paper, shape mixture into a ball. Roll ball in chopped pecans. Wrap in waxed paper. Refrigerate until serving time. Serve with assorted crackers or raw vegetables.

Yield: 24 servings (2 tablespoons [30 ml] per serving). Per serving: About 65 cal, 4 g pro, 1 g carb, 5 g fat,

13 mg chol, 109 mg sod.

1 baguette loaf,

cut into

⁄2-inch

(1.25-cm) slices 2 teaspoons (10 ml)

butter or margarine

⁄2 cup (120 ml) finely

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

[255 g]) frozen

chopped spinach,

thawed and

squeezed dry 1 package (8 oz.

[225 g]) light cream

cheese

⁄4

cup (60 ml) roasted

red peppers

⁄2 cup (120 ml)

shredded Cheddar

cheese

Place baguette slices on baking sheet. Bake at 375°F (190°C) for 4 to 6 minutes, or until toasted. Set aside.

Melt butter in 10-inch (25-cm) skillet over medium heat. Add onion and garlic. Cook and stir 2 to 3 minutes, or until softened. Add spinach. Cook and stir 30 to 60 seconds, or until warm. Cool slightly.

Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2, mix about 30 seconds. Add spinach mixture. Continuing on Speed 2, mix about 30 seconds. Add red peppers. Continuing on Speed 2, mix about 30 seconds. Spread spinach mixture on toasted baguette slices. Top each slice with about 1 teaspoon (5 ml) Cheddar cheese. Bake at 375°F (190°C) for 5 to 8 minutes, or until thoroughly heated and cheese is melted. Serve warm.

Yield: 12 servings (2 crostini per serving). Per serving: About 141 cal, 6 g pro, 16 g carb,

6 g fat, 12 mg chol, 324 mg sod.

Spinach and Cheese Crostini

Mushroom-Onion Tartlets

Pastry Crusts

4 oz. (115 g) light

cream cheese

3 tablespoons (45 ml)

butter or margarine, divided

⁄4 cup plus 1 teaspoon

(180 ml) all-purpose flour

8 oz. (225 g) fresh

mushrooms, coarsely chopped

⁄2 cup (120 ml)

chopped green onions

Filling

1 egg

⁄4 teaspoon (1 ml) dried

thyme leaves

⁄2 cup (120 ml)

shredded Swiss cheese

To make Pastry Crusts, place cream cheese and 2 tablespoons (30 ml) butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Add

⁄4 cup (175 ml) flour. Turn to Speed 2 and mix about 1 minute, or until well blended. Form mixture into a ball. Wrap in waxed paper and chill 1 hour. Clean mixer bowl and beater.

To make Filling, melt remaining 1 tablespoon (15 ml) butter in 10-inch (25-cm) skillet over medium heat. Add mushrooms and onions. Cook and stir until tender. Remove from heat. Cool slightly.

Divide chilled dough into 24 pieces. Press each piece into miniature muffin cup (greased, if desired).

For Filling, place egg, remaining 1 teaspoon (5 ml) flour, and thyme in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 30 seconds. Stir in cheese and cooled mushroom mixture. Spoon into pastry-lined muffin cups. Bake at 375°F (191°C) for 15 to 20 minutes, or until egg mixture is puffed and golden brown. Serve warm.

Yield: 12 servings (2 tartlets per serving). Per serving: About 98 cal, 4 g pro, 8 g carb,

6 g fat, 33 mg chol, 83 mg sod.

Herbed Whipped Squash

1 large butternut

squash, baked (about 3 cups [710 ml] cooked)

⁄4 cup (60 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 (120 ml) per serving). Per serving: About 107 cal, 1 g pro, 11 g carb,

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

2 medium sweet

potatoes, cooked and peeled

⁄2 cup (120 ml) low-fat

milk

⁄3 cup (80 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 (60 ml) chopped

walnuts or pecans

⁄4 cup (60 ml) firmly

packed brown sugar

Place potatoes in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Add milk, sugar, eggs, 2 tablespoons (30 ml) butter, nutmeg, and cinnamon. Turn to Speed 4 and beat about 1 minute. Spread mixture in greased 9-inch (23-cm) pie plate. Bake at 400°F (204°C) for 20 minutes, or until set. Clean bowl and beater.

Place all Topping ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 15 seconds. Spread on hot puff. Bake 10 minutes longer.

Yield: 6 servings (1⁄2 cup [120 ml] per serving). Per serving: About 268 cal, 6 g pro, 35 g carb,

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

Sweet Potato Puff

Appetizer Cream Puffs

with Creamy Feta Olive Filling

Cream Puffs

1 cup (235 ml) water

⁄2 cup (120 ml) butter

or margarine

⁄4 teaspoon (1 ml) salt

1 cup (235 ml)

all-purpose flour

4 eggs

Filling

1 package (8 oz.

[225 g]) light cream cheese

4 oz. (115 g) crumbled

tomato-basil feta cheese

⁄2 cup (120 ml) light

sour cream

⁄

3 cup (80 ml) finely

chopped kalamata or ripe olives

⁄2 teaspoon (2 ml)

lemon pepper seasoning

To make Cream Puffs, heat water, butter, and salt in a medium saucepan over high heat to a full rolling boil. Reduce heat and quickly stir in flour, mixing vigorously until mixture leaves sides of pan in a ball.

Place flour mixture in mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and add eggs, one at a time, beating about 30 seconds after each addition. Stop and scrape bowl. Turn to Speed 4 and beat about 15 seconds.

Drop dough onto greased baking sheets forming 36 mounds, 2 inches (5 cm) apart. Bake at 400ºF (204°C) for 10 minutes. Reduce heat to 350ºF (177°C) and bake 25 minutes longer. Turn off oven. Remove pans from oven. Cut a small slit in side of each puff. Return pans to oven (turned off) for 10 minutes, leaving oven door ajar. Cool completely on rack.

To make Filling, combine all ingredients in mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and mix about 30 seconds, or until blended. Pipe or spoon about 1 tablespoon (15 ml) filling into each cream puff.

Yield: 36 servings (1 filled cream puff per serving). Per serving: About 72 cal, 2 g pro, 4 g carb, 5 g fat,

37 mg chol, 132 mg sod.

Mashed Potatoes

5 large potatoes (about

⁄2 lbs. [1130 g]), peeled, quartered, and boiled

⁄2 cup (120 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.

Baked Pastry Shell (see page 45)

1 tablespoon (15 ml)

oil

1 small onion,

chopped

1medium green bell

pepper, chopped

8 oz. (225 g) sliced

fresh mushrooms

6 eggs

⁄3 cup (80 ml) low-fat

milk

1 tablespoon (15 ml)

chopped fresh

parsley 1 teaspoon (5 ml) salt 5 drops hot pepper

sauce 1 cup (4 oz. [115 g])

reduced-fat shredded

Swiss cheese

Follow procedure for Baked Pastry Shell. Cool 10 minutes.

Meanwhile, heat oil in large non-stick skillet over medium-high heat. Add onion and bell pepper. Cook about 1 minute, stirring frequently. Add mushrooms. Cook and stir about 2 minutes, or until vegetables are tender. Set aside.

Place eggs, milk, parsley, salt, and hot pepper sauce in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix 1 to 2 minutes.

Sprinkle half of cheese in pastry shell. Top with vegetables. Pour egg mixture over vegetables. Top with remaining cheese. Bake at 350°F (177°C) for 30 to 35 minutes, or until knife inserted in centre comes out clean. Let stand about 5 minutes before serving.

Yield: 8 servings. Per serving (filling and crust): About 264 cal,

12 g pro, 17 g carb, 16 g fat, 172 mg chol, 561 mg sod.

Garden Quiche

1 cup (235 ml) salsa,

divided

2 cups (475 ml) soft

bread crumbs

1 small onion,

chopped 1 egg 1tablespoon (15 ml)

Worcestershire sauce 1 teaspoon (5 ml) dried

thyme

⁄2 teaspoon (2 ml)

garlic salt

⁄4 teaspoon (1 ml)

pepper 1 pound (455 g) lean

ground beef

⁄2 pound (225 g)

ground turkey

Place 3⁄4 cup (175 ml) salsa, bread crumbs, onion, egg, Worcestershire sauce, thyme, garlic salt, and pepper in mixer bowl. Attach bowl and flat beater to mixer. Turn to STIR Speed, mix about 30 seconds. Add beef and turkey. Continuing on STIR Speed, mix about 45 seconds, or until blended.

Divide mixture into 3 equal parts. Shape each part into a loaf about 6x3x12-inches (15x7.5x30-cm). Place loaves on rack in shallow baking pan. Spoon remaining salsa on tops of loaves. Bake at 350°F (177°C) for 40 to 45 minutes, or until no longer pink in centre.

Yield: 6 servings (2 servings per loaf). Per serving: About 167 cal, 11 g pro, 16 g carb,

6 g fat, 47 mg chol, 426 mg sod.

VARIATION

Mexican Appetizer Meatballs

Form meat mixture into 1-inch (2.5-cm) balls. Place in 13x9x2-inch (33x23x5-cm) rectangular baking pan. Bake at 400°F (204°C) for 20 to 25 minutes, or until no longer pink inside. Serve with salsa, if desired.

Yield: 18 servings (2 meatballs per serving). Per serving: About 124 cal, 9 g pro, 11 g carb,

5 g fat, 36 mg chol, 287 mg sod.

Mexican Meatloaf

Filling

2 tablespoons (30 ml)

butter or margarine

3 boneless, skinless

chicken breast halves, cut into

⁄2-inch (1.25-cm)

pieces

1 medium onion or 3

shallots, sliced

8 ounces (225 g)

button or crimini mushrooms, halved or quartered

1 can (14

⁄2 oz. [410 g]) diced tomatoes, undrained

2 tablespoons (30 ml)

flour

⁄

2 teaspoon (2 ml) dried

thyme leaves

Pastry Topping

⁄2 cup (120 ml) water

⁄4 cup (60 ml) butter or

margarine, cut up

⁄4

teaspoon (1 ml) salt

⁄2 cup (120 ml)

all-purpose flour

2 eggs 2 oz. (55 g) sharp

Cheddar cheese, diced

To make Filling, melt butter in large skillet over medium heat. Add chicken and onion. Cook and stir 3 minutes. Add mushrooms. Cook and stir 5 minutes. Add tomatoes, flour, and thyme. Cook and stir until thickened and bubbly. Cover and keep warm on low heat.

To make Pastry Topping, heat water, butter, and salt in small saucepan over high heat to a full rolling boil. Reduce heat and quickly stir in flour, mixing vigorously until mixture leaves sides of pan in a ball.

Place flour mixture in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and add eggs, one at a time, mixing about 30 seconds after each addition. Stop and scrape bowl. Turn to Speed 4 and beat about 15 seconds. Add cheese. Turn to STIR Speed and mix about 10 seconds.

Pour hot filling into 2-quart (1.89 l) casserole dish sprayed with no-stick cooking spray. Spoon pastry into 4 mounds on top of chicken mixture. Bake at 400°F (204°C) for 35 to 45 minutes, or until pastry is puffed and browned and filling is bubbly.

Yield: 4 servings. Per serving: About 507 cal, 39 g pro, 24 g carb,

28 g fat, 240 mg chol, 706 mg sod.

Chicken and Mushroom Casserole

with Cheese Puff Topping

21⁄4 cups (535 ml)

all-purpose flour

⁄3 cups (315 ml) sugar

3 teaspoons (15 ml)

baking powder

⁄2 teaspoon (2 ml) salt

⁄2 cup (120 ml)

shortening

1 cup (235 ml) low-fat

milk

1 teaspoon (5 ml)

vanilla

2 eggs

Combine dry ingredients in mixer bowl. Add shortening, milk, and vanilla. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Add eggs. Continuing on Speed 2, mix about 30 seconds. Stop and scrape bowl. Turn to Speed 6 and beat about 1 minute.

Pour batter into two greased and floured 8- or 9-inch (20- or 23-cm) round baking pans. Bake at 350°F (177°C) for 30 to 35 minutes, or until toothpick inserted in centre comes out clean. Cool 10 minutes. Remove from pans. Cool completely on wire rack. Frost if desired.

Yield: 12 to 16 servings. Per serving: About 272 cal, 4 g pro, 42 g carb,

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

Quick Yellow Cake

2 cups (475 ml)

all-purpose flour

⁄2 cups (355 ml) sugar

3 teaspoons (15 ml)

baking powder

⁄2 teaspoon (2 ml) salt

⁄2 cup (120 ml)

shortening

1 cup (235 ml) low-fat

milk

1 teaspoon (5 ml)

vanilla

4 egg whites

Combine dry ingredients in mixer bowl. Add shortening, milk, and vanilla. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Add egg whites. Turn to Speed 6 and beat about 1 minute, or until smooth and fluffy.

Yield: 12 to 16 servings. Per serving: About 267 cal, 4 g pro, 42 g carb,

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

Easy White Cake

CAKES AND FROSTINGS

Topping

1 cup (235 ml) firmly

packed brown sugar

⁄2 cup (120 ml) butter

or margarine

⁄4 cup (60 ml)

whipping cream

1 cup (235 ml)

chopped walnuts

Cake

⁄2 cups (355 ml) sugar

⁄2 cup (120 ml) butter

or margarine, softened

1 cup (235 ml)

(2 medium) mashed ripe banana

1 teaspoon (5 ml)

vanilla

3 eggs

⁄2 cups (590 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 (120 ml) sugar

3 tablespoons (45 ml)

all-purpose flour

⁄4 teaspoon (1 ml) salt

1 cup (235 ml) low-fat

milk

1 egg, beaten 1 teaspoon (5 ml)

vanilla

1tablespoon (15 ml)

butter or margarine

2 medium bananas,

thinly sliced

⁄2 cup (120 ml)

whipping cream, whipped

To make Topping, place brown sugar, butter, and cream in small saucepan. Heat over low heat just until butter melts, stirring constantly. Pour over bottoms of three 8- or 9-inch (20- or 23-cm) round baking pans. Sprinkle with walnuts.

To make Cake, place sugar and butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Add banana and vanilla. Continuing on Speed 2, mix about 30 seconds. Continuing on Speed 2, add eggs, one at a time, mixing about 15 seconds after each addition. Stop and scrape bowl.

Combine flour, baking powder, baking soda, and salt in small bowl. Add half of flour mixture to sugar mixture in mixer bowl. Turn to Speed 2 and mix about 30 seconds. Add buttermilk and remaining flour mixture. Gradually turn to Speed 6 and beat about 30 seconds. Spread batter evenly over nut mixture in pans. Bake at 350°F (177°C) for 25 to 30 minutes, or until toothpick inserted in centre comes out clean. Cool in pans about 3 minutes. Remove from pans and cool completely on wire racks.

Meanwhile, to make Filling, combine sugar, flour, and salt in medium saucepan. Gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Stir about 1⁄4 cup (60 ml) hot mixture into beaten egg in separate bowl. Pour egg mixture into saucepan. Cook until mixture is bubbly, stirring constantly. Remove from heat. Stir in vanilla and butter. Cool slightly. Refrigerate 1 hour while cake is cooling.

To assemble torte, place one cake layer, nut side up, on large plate. Spread with half of Filling. Arrange half of banana slices over Filling. Top with second layer, nut side up. Spread with remaining Filling and banana slices. Top with remaining cake layer, nut side up. Top torte with whipped cream. Store in refrigerator.

Yield: 16 to 20 servings. Per serving: About 451 cal, 7 g pro, 65 g carb,

19 g fat, 58 mg chol, 384 mg sod.

Caramel Walnut Banana Torte

11⁄4 cups (295 ml)

all-purpose flour

⁄2 cups (355 ml) sugar,

divided

⁄2 cups (355 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 (120 ml) sugar in small bowl. Set aside.

Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to Speed 6 and whip 30 to 60 seconds, or until egg whites are frothy.

Add cream of tartar, salt, and vanilla. Turn to Speed 8 and whip 2 to 21⁄2 minutes, or until whites are almost stiff but not dry. Turn to Speed 2. Gradually add remaining 1 cup (235 ml) sugar and mix about 1 minute. Stop and scrape bowl.

Remove bowl from mixer. Spoon flour-sugar mixture, one-fourth at a time, over egg whites. Fold in gently with spatula, just until blended.

Pour batter into ungreased 10-inch (25-cm) tube pan. With knife, gently cut through batter to remove large air bubbles. Bake at 375°F (191°) for 35 minutes, or until crust is golden brown and cracks are very dry. Immediately invert cake onto funnel or soft drink bottle. Cool completely. Remove from pan.

Yield: 16 servings. Per serving: About 124 cal, 4 g pro, 27 g carb,

0 g fat, 0 mg chol, 79 mg sod.

Angel Food Cake

3 cups (710 ml)

all-purpose flour

2cups (475 ml) sugar 3 teaspoons (15 ml)

baking powder

⁄2 teaspoon (2 ml) salt

2 cups (475 ml) butter,

softened

⁄2 cup (120 ml) low-fat

milk

1 teaspoon (5 ml)

vanilla

1 teaspoon (5 ml)

almond extract

6 eggs

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

Turn to Speed 2 and add eggs, one at a time, mixing about 15 seconds after each addition. Turn to Speed 4 and beat about 30 seconds.

Pour batter into greased and floured 10-inch (25-cm) tube pan. Bake at 350°F (177°C) for 1 hour 15 minutes, or until toothpick inserted in centre comes out clean. Cool completely on wire rack. Remove cake from pan.

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

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

VARIATION

Double Chocolate Pound Cake

Add 1⁄2 cup (120 ml) unsweetened Dutch-processed cocoa powder to dry ingredients. Reduce butter to 1 cup (235 ml). Increase milk to 1 cup (235 ml). Omit almond extract. Prepare as directed above. Bake at 325°F (163°C) for 1 hour 20 minutes.

Chocolate Glaze

Melt 1 square (1 oz. [30g]) semi-sweet chocolate and 1 teaspoon (5 ml) shortening in small saucepan over low heat, stirring to blend. Drizzle over cake.

Yield: 16 servings. Per serving (cake and glaze): About 390 cal,

6 g pro, 55 g carb, 18 g fat, 99 mg chol, 289 mg sod.

Old-Fashioned Pound Cake

+ 150 hidden pages