KitchenAid ACCOLADE 400 User Manual

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Page 1

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

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. 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)

Page 3

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

Page 4

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.

Page 5

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

Page 6

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)

Page 7

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

Page 8

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

Page 9

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.

Page 10

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.

Page 11

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.

Page 12

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.

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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.

Page 14

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

Page 15

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.

Page 16

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

Page 17

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

Page 18

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

Page 19

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

Page 20

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.

Page 21

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

Page 22

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.

Page 23

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.

Page 24

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

Page 25

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

Page 26

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

Page 27

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

Page 28

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

Page 29

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

Page 30

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

Page 31

Italian Cream Cake

5 eggs, separated

⁄2 cup (120 ml) butter

or margarine

⁄2 cup (120 ml)

shortening

⁄4 cups (410 ml) sugar

2 cups (475 ml)

all-purpose flour

1 teaspoon (5 ml)

baking soda

1 cup (235 ml)

buttermilk

1 teaspoon (5 ml)

vanilla

2 cups (475 ml)

coconut

1 cup (235 ml)

chopped pecans

Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip 21⁄2 to 3 minutes, or until egg whites are stiff but not dry. Place egg whites in another bowl.

Place butter, shortening, and sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and mix about 21⁄2 minutes, or until light and fluffy. Continuing on Speed 4, add egg yolks, one at a time, mixing about 15 seconds after each addition. Stop and scrape bowl.

Mix flour and baking soda. Add half to sugar mixture in mixer bowl. Turn to Speed 2 and mix about 30 seconds. Add buttermilk, vanilla, and remaining flour mixture. Gradually turn to Speed 4 and beat about 1 minute.

Add coconut and pecans. Turn to STIR Speed and mix just until blended. Remove bowl from mixer. Gently fold in beaten egg whites with spatula just until blended. Pour batter into greased and floured 13x9x2-inch (33x23x5-cm) baking pan. Bake at 350°F (177°C) for 40 to 50 minutes, or until toothpick inserted in centre comes out clean. Cool completely on wire rack. Spread with Cream Cheese Frosting.

Yield: 15 servings. NOTE: For best flavour, chill cake in refrigerator

several hours or overnight. Place all ingredients in mixer bowl. Attach bowl and

flat beater to mixer. Turn to Speed 2 and mix about 30 seconds, or until blended. Stop and scrape bowl. Turn to Speed 4 and beat about 2 minutes, or until smooth and creamy. Spread on cooled cake.

Per serving: About 626 cal, 7 g pro, 77 g carb, 33 g fat, 112 mg chol, 351 mg sod.

Cream Cheese Frosting

4 cups (945 ml)

powdered sugar

1 package (8 oz.

[225 g]) light cream cheese, softened

⁄2 cup (120 ml) butter

or margarine, softened

1 teaspoon (5 ml)

vanilla

Page 32

Chocolate Cake

2 cups (475 ml)

all-purpose flour

⁄3 cups (315 ml) sugar

1 teaspoon (5 ml)

baking powder

⁄2 teaspoon (2 ml)

baking soda

⁄2 teaspoon (2 ml) salt

⁄2 cup (120 ml)

shortening

1 cup (235 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.

Apple Cake

11⁄2 cups (355 ml)

all-purpose flour

1 cup (235 ml) whole

wheat flour

⁄2 cups (355 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 (355 ml)

applesauce

⁄

2 cup (120 ml) butter

or margarine, melted 2 eggs 1 cup (235 ml)

chopped, peeled

apple

⁄

2 cup (120 ml)

chopped walnuts

Caramel Creme

Frosting, if desired

(see page 36)

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

Pour batter into greased and floured 13x9x2-inch (33x23x5-cm) baking pan. Bake at 350°F (177°C) for 35 to 40 minutes, or until toothpick inserted in centre 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.

Page 33

Sunshine Chiffon Cake

2 cups (475 ml)

all-purpose flour

⁄2 cups (355 ml) sugar

1 tablespoon (15 ml)

baking powder

⁄2 teaspoon (2 ml) salt

⁄4 cup (175 ml) cold

water

⁄2 cup (120 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

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 (163°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.

Lemon Glaze

1 cup (235 ml)

powdered sugar

1tablespoon (15 ml)

butter or margarine, softened

2-3 tablespoons (30-

45 ml) lemon juice

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 34

Chocolate Almond Brownie Cake

Cake

7 squares (1 oz. [30 g]

each) semi-sweet chocolate

⁄2 cup (120 ml) butter

or margarine

3 eggs, separated

⁄2

cup (120 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 (120 ml)

whipping cream

1tablespoon (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 (20.3-cm) springform pan that has been greased and floured on the bottom only. Bake at 375°F (191°C) for 20 to 25 minutes, or until set in centre. 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 35

Double Lemon Cake Roll

To make Cake, place eggs in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip eggs about 3 minutes, or until very thick and lemon coloured. Continuing on Speed 8, gradually add sugar, beating about 1 minute. Stop and scrape bowl.

Add water, vanilla, and lemon extract. Turn to Speed 4 and beat about 30 seconds. Continuing on Speed 4, gradually add flour, baking powder, and salt. Beat about 30 seconds, or until batter is smooth.

Line a 151⁄2x101⁄2x1-inch (39.4x26.7x2.5-cm) baking pan with waxed paper, aluminum foil, or parchment paper. Grease well. Pour batter into pan, spreading to corners. Bake at 375°F (191°C) for 11 to 13 minutes, or until toothpick inserted in centre comes out clean. Remove from oven and immediately turn onto a towel sprinkled with powdered sugar. Remove paper or foil. Roll cake and towel together. Cool completely on wire rack.

Meanwhile, to make Lemon Filling, place ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 11⁄2 minutes, or until well mixed. Spread on cooled cake roll.

When cool, unroll cake and spread with Lemon Filling. Reroll and sprinkle with powdered sugar.

Yield: 10 servings (1-inch [2.5-cm] slice per serving). Per serving: About 217 cal, 6 g pro, 35 g carb,

6 g fat, 96 mg chol, 213 mg sod.

Cake

4 eggs

⁄4 cup (175ml)

granulated sugar

⁄4 cup (60 ml) water

⁄2 teaspoon (2 ml)

vanilla

⁄2 teaspoon (2 ml)

lemon extract

⁄3 cup (160 ml)

all-purpose flour

1 teaspoon (5 ml)

baking powder

⁄4 teaspoon (1 ml) salt

Lemon Filling

1 package (8 oz.

[225 g] ) light cream cheese, softened

1 cup (235 ml)

powdered sugar

1 tablespoon (15 ml)

lemon juice

2 teaspoons (10 ml)

grated lemon peel

Page 36

Gingered Pear Upside-Down Cake

Topping

⁄2 cup (120 ml) packed

brown sugar

⁄4 cup (60 ml) butter or

margarine

1 tablespoon (15 ml)

light corn syrup

1 tablespoon(15 ml)

finely chopped crystallized ginger

1 large ripe pear

Cake

1 cup (235 ml)

granulated sugar

⁄2 cup (120 ml)

shortening

1 teaspoon (5 ml)

vanilla

2 eggs

⁄2 cups (355 ml)

all-purpose flour

⁄2 cup (120 ml) low-fat

milk

1 tablespoon (15 ml)

finely chopped crystallized ginger

⁄2 teaspoons (7 ml)

baking powder

⁄2 teaspoon (2 ml)

nutmeg

⁄4 teaspoon (1 ml) salt

To make Topping, combine brown sugar, butter, and corn syrup in small saucepan. Cook and stir over medium-low heat for 3 to 5 minutes, or until smooth. Pour evenly into 9-inch (23-cm) round or square cake pan that has been sprayed with nostick cooking spray. Sprinkle evenly with chopped ginger. Set aside.

To make Cake, place granulated sugar, shortening, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 45 seconds. Continuing on Speed 2, add eggs and mix about 45 seconds longer. Continuing on Speed 2, add remaining cake ingredients and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 6 and beat about 1 minute.

Peel, core, and slice pear. Arrange pear slices evenly over sugar mixture in pan. Spread batter evenly over pear slices.

Bake at 350ºF (177°C) for 45 to 55 minutes, or until centre springs back when touched lightly. Let stand in pan about 3 minutes. Invert onto serving plate. Serve warm or at room temperature.

Yield: 8 servings. Per serving: About 462 cal, 5 g pro, 66 g carb,

21 g fat, 70 mg chol, 210 mg sod.

Page 37

Cappuccino Fudge Cupcakes

Cupcakes

⁄2 cup (120 ml) butter

or margarine, softened

⁄2 cups (355 ml) sugar 3 eggs

⁄4

cup (175 ml) milk

1 tablespoon plus 2

teaspoons (25 ml) instant espresso or coffee granules

⁄4 cups (410 ml)

all-purpose flour

⁄2 teaspoons (7 ml)

baking powder

⁄4 teaspoon (1 ml) salt

Coffee Cream

⁄2 cups (355 ml) heavy

cream

⁄4 cup (60 ml) sugar

⁄2 teaspoons (7 ml)

instant espresso or coffee granules (optional)

Fudge Sauce

4 squares (1 oz. [30 g]

each) semi-sweet chocolate

⁄2 cup (120 ml)

whipping cream

⁄4 teaspoon (1 ml)

cinnamon

To make Cupcakes, place butter in bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and gradually add sugar, beating about 3 minutes, or until light and fluffy. Turn to Speed 4 and add eggs, one at a time, beating for 30 seconds after each addition. Stop and scrape bowl. Dissolve instant espresso in milk. Set aside.

Combine flour, baking powder, and salt. Turn to STIR Speed and add 1⁄3 of the flour mixture alternately with 1⁄2 of the milk mixture, mixing 15 seconds after each addition.

Spoon batter into 8 greased and floured custard cups. Place cups on baking sheet. Bake at 350°F (177°C) for 30 to 35 minutes, or until toothpick inserted into cupcake comes out clean. Remove from custard cups and cool on wire rack. Top with Coffee Cream and serve with Fudge Sauce.

To make Coffee Cream, combine cream, sugar, and espresso in bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip cream until stiff.

To make Fudge Sauce, place chocolate, cream, and cinnamon in small saucepan. Cook and stir over low heat until chocolate is melted and mixture is combined.

Yield: 8 servings (8 cupcakes). Per serving: About 690 cal, 8 g pro, 76 g carb,

40 g fat, 187 mg chol, 291 mg sod.

Page 38

Caramel Creme Frosting

⁄2 cup (120 ml) butter

or margarine

1 cup (235 ml) firmly

packed brown sugar

⁄4 cup (60 ml) low-fat

milk

1 cup (235 ml)

miniature marshmallows

2 cups (475 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 Frosting

11⁄2 cups (355 ml) sugar

⁄2 teaspoon (2 ml)

cream of tartar

⁄2 teaspoon (2 ml) salt

⁄2 cup (120 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.

Page 39

Buttercream Frosting

⁄3 cup (80 ml) butter or

margarine, softened

⁄4 cup (60 ml)

whipping cream or evaporated milk

1 teaspoon (5 ml)

vanilla

⁄4

teaspoon (1 ml) salt

4 cups (945 ml)

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, vanilla, salt, and 1 cup (235 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. Turn to STIR Speed. Gradually add remaining 3 cups

(710 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 (33x23x 5-cm) cake).

Per serving: About 219 cal, 0 g pro, 40 g carb, 7 g fat, 21 mg chol, 103 mg sod.

VARIATION

Chocolate Buttercream Frosting

Mix

⁄3 cup (80 ml) cocoa with powdered sugar in small bowl. Add to softened butter, cream, vanilla, and salt. Continue as directed above.

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

Per serving: About 224 cal, 1 g pro, 41 g carb, 7 g fat, 21 mg chol, 103 mg sod.

Orange Cream Cheese Frosting

4 cups (945 ml)

powdered sugar

1 package (8 oz.

[225 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 40

COOKIES, BARS, AND CANDIES

Chocolate Fudge

Butter

2cups (475 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 (475 ml)

chopped walnuts or pecans

Butter sides of heavy 2-quart (1.9 l) 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.

Creamy No-Cook Mints

3 ounces (85 g) light

cream cheese

⁄4 teaspoon (1 ml) mint

flavouring

2 drops green food

colour or colour of choice

⁄4-41⁄2 cups (1.05-1 l)

powdered sugar superfine sugar

Place cream cheese, flavouring, and food colour in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds, or until smooth. Continuing on Speed 2, gradually add powdered sugar and mix about 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 (.625 cm) 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.

Page 41

Divinity

3cups (710 ml) sugar

⁄4 cup (175 ml) light

corn syrup

⁄2 cup (120 ml) water 2 egg whites 1 teaspoon (5 ml)

almond extract

1 cup (235 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 (104°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.

Page 42

Chocolate Chip Cookies

1 cup (235 ml)

granulated sugar

1 cup (235 ml) brown

sugar

1 cup (235 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 (710 ml)

all-purpose flour

12 ounces (340 g)

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 (191°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

Macadamia Chocolate Chunk Cookies

Decrease granulated sugar to 3⁄4 cup (175 ml). Decrease flour to 21⁄4 cups (535 ml). Add 1⁄2 cup (120 ml) unsweetened cocoa powder with the flour. Follow mixing directions above. Omit chocolate chips. Turn to STIR Speed. Add 1 package (8 oz. [225 g]) semi-sweet baking chocolate, cut into small chunks, and 1 jar (31⁄2 oz. [100 g]) macadamia nuts, coarsely chopped. Mix just until blended. Bake at 325°F (163°C) for 12 to 13 minutes, or until edges are set. Do not overbake. Cool on baking sheet about 1 minute. Cool completely on wire racks.

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

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

Page 43

Peanut Butter Cookies

⁄2 cup (120 ml) peanut

butter

⁄2 cup (120 ml) butter

or margarine, softened

⁄2 cup (120 ml)

granulated sugar

⁄2

cup (120 ml) brown sugar

1 egg

⁄2 teaspoon (2 ml)

vanilla

⁄2 teaspoon (2 ml)

baking soda

⁄4 teaspoon (1 ml) salt

⁄4 cups (295 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 (625 cm) thickness.

Bake at 375°F (191°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 (235 ml) butter

or margarine, softened

1 cup (235 ml) firmly

packed brown sugar

2 cups (475 ml)

all-purpose flour

1 teaspoon (5 ml)

baking powder

⁄2 teaspoon (2 ml) salt 2 egg whites 1 cup (235 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 (191°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 44

Lemon Cream Cheese Bars

Crust

2 cups (475 ml)

all-purpose flour

⁄2 cup (120 ml)

powdered sugar

1 cup (235 ml) (2

sticks) chilled butter, cut into chunks

Cream Cheese Filling

1 package (8 oz.

[225 g]) light cream cheese

⁄2 cup (120 ml)

powdered sugar

2 tablespoons (30 ml)

flour 2 eggs 1 teaspoon (5 ml)

vanilla

Lemon Filling

4 eggs 2 cups (475 ml)

granulated sugar

⁄4 cup (60 ml) all-

purpose flour 1 teaspoon (5 ml)

grated lemon peel

⁄4 cup (60 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 (177°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 (177°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 (177°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 45

Sugar Cookies

⁄

2 cup (120 ml) butter

or margarine,

softened

⁄4

cup (175 ml) sugar

1 egg 1 teaspoon (5 ml)

vanilla

2 cups (475 ml)

all-purpose flour

⁄2 teaspoon (2 ml)

baking soda

⁄4

teaspoon (1 ml) salt

Place butter and sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix 30 seconds. Turn to speed 4 and beat about 11⁄2 minutes. Stop and scrape bowl. Add egg and vanilla. Turn to Speed 6 and beat about 1 minute.

Combine flour, soda and salt. Add to mixer bowl. Turn to STIR Speed and beat about 30 seconds. Stop and scrape bowl. Turn to Speed 2 and mix about 45 seconds. Shape dough into a flat ball. Wrap in plastic wrap. Chill in refrigerator 2 to 3 hours.

Divide dough into thirds. Roll each portion 1⁄8-inch (5-mm) thick on lightly floured waxed paper. Cut with cookie cutters and place on lightly greased baking sheets. Bake at 375°F (191°C) for 7 to 10 minutes, or until edges are light brown. Remove from baking sheets immediately and cool on wire racks.

Yield: 48 servings (1 cookie per serving). Per serving: About 50 cal, 1 g pro, 7 g carb, 2 g fat,

10 mg chol, 46 mg sod.

Raisin-Apricot Oatmeal Cookies

⁄2 cup (120 ml) butter

or margarine

⁄2 cup (120 ml)

shortening

⁄4 cup (175 ml)

granulated sugar

⁄

4 cup (60 ml) packed

brown sugar

2 teaspoons (10 ml)

vanilla 2 eggs 2 cups (475 ml) quick

cooking oats

⁄2 cups (355 ml)

all-purpose flour 1 teaspoon (5 ml)

baking soda

⁄

2 teaspoon (2 ml) salt

⁄4 cup (175 ml) raisins

⁄2 cup (120 ml)

chopped dried

apricots

Place butter, shortening, vanilla, sugars, and eggs in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop mixer and scrape bowl. Turn to Speed 4 and beat about 30 seconds. Stop and scrape bowl. Add oats, flour, baking soda, salt, raisins, and apricots. Turn to Speed 2 and mix about 30 seconds.

Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375°F (191°C) for 8 to 10 minutes, or until light golden brown.

Yield: 48 servings (1 cookie per serving) Per serving: About 91 cal, 1 g pro, 12 g carb,

5 g fat, 14 mg chol, 74 mg sod.

Page 46

Crispy Cheese Wafers

3 cups (710 ml)

(12 oz. [340 g])

shredded extra sharp

Cheddar cheese

⁄4 cup (175 ml) butter

or margarine,

softened and cut up

⁄2 cups (355 ml)

all-purpose flour

⁄2 teaspoon (2 ml)

cayenne pepper

Place cheese and butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 45 seconds. Turn to Speed 4 and beat about 30 seconds, or until well blended. Add flour and cayenne pepper. Turn to STIR Speed and mix about 45 seconds, or until mixture forms a ball.

Divide dough in half. Wrap half of dough in plastic wrap and refrigerate. On floured surface with floured rolling pin, roll remaining half of dough to

⁄

4 inch (5 mm) thick (about 12x9-inch [30x23-cm]

rectangle). Cut into 1x3-inch (2x7-cm) strips. With floured spatula, place on large lightly greased baking sheets. Bake at 375°F (191°C) for 10 to 12 minutes, or until set. Let stand 1 minute. Remove from pans and cool on wire rack. Repeat with remaining dough. Serve warm or at room temperature.

Yield: 30 servings (2 wafers per serving). Per serving: About 108 cal, 4 g pro, 5 g carb,

8 g fat, 12 mg chol, 126 mg sod.

Almond Kisses

3 egg whites

⁄2 cups (355 ml) sugar

1 teaspoon (5 ml)

almond extract

2 cups (475 ml) sliced

almonds

Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to Speed 10 and whip about 2 minutes, or until soft peaks form.

Reduce to Speed 4 and gradually add sugar, beating about 1 minute. Stop and scrape bowl. Add almond extract. Turn to Speed 10 and whip 11⁄2 minutes, or until very stiff. Fold in almonds with rubber spatula.

Drop by tablespoonfuls onto greased and floured or parchment paper-covered baking sheets. Bake at 325°F (163° C) for 15 minutes. Cool on wire racks.

Yield: 36 servings (1 cookie per serving). Per serving: About 66 cal, 1 g pro, 9 g carb, 3 g fat,

0 mg chol, 5 mg sod.

Page 47

Pie Pastry

21⁄4 cups (535 ml)

all-purpose flour

⁄4 teaspoon (4 ml) salt

⁄2 cup (120 ml)

shortening, well chilled

2 tablespoons (30 ml)

butter or margarine, well chilled

5-6 tablespoons (75-

90 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 (232°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 (232°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 48

Lemony Light Cheesecake

Crust

15 reduced-fat creme-

filled chocolate sandwich cookies, finely crushed (about 1

⁄2 cups [355 ml]

crumbs)

2 tablespoons (30 ml)

butter or margarine, melted

Filling

3 packages (8 oz. [225

g] each) light cream

cheese 1 cup (235 ml) sugar 1tablespoon (15 ml)

all-purpose flour 4 eggs

⁄

4 cup (60 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 centre of oven. Place pan of hot water on bottom rack of oven. Place cheesecake on rack in centre of oven. Bake at 325°F (163°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.

Page 49

Tawny Pumpkin Pie

1 can (16 oz. [455 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 (295 ml)

low-fat milk

Pie Pastry for

One-Crust Pie (see

page 45)

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 (204°C) for 40 to 50 minutes, or until knife inserted near centre 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.

Cookies and Cream Sundae Pie

1 pie crust (9-inch

[23-cm]) baked and

cooled completely

(see page 45)

3 cups (710 ml)

⁄2 pints) light

cherry nut ice cream

1 cup (235 ml) (10)

reduced-fat cream

filled chocolate

wafer cookies, cut

1 cup (235 ml)

prepared hot fudge

topping, warmed

slightly

4 cups (945 ml) (1

quart) light French

silk chocolate or

chocolate ice cream

Place cherry nut ice cream and half the cookies (1⁄2 cup [120 ml]) in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 20 seconds. Spoon quickly into pie crust. Top evenly with 3⁄4 cup (175 ml) hot fudge topping. Freeze at least 1 hour.

Place French silk chocolate ice cream in mixer bowl with remaining 1⁄2 cup (120 ml) cookies. Turn to Speed 2 and mix about 20 seconds. Spoon into pie crust. Drizzle with remaining 1⁄4 cup (60 ml) hot fudge topping. Freeze at least 4 hours.

Yield: 8 servings. Per serving: About 553 cal, 10 g pro, 91 g carb,

16 g fat, 10 mg chol, 445 mg sod.

Page 50

Double Chocolate Mousse

with Raspberry Sauce

Mousse

6 oz. (170 ml)

bittersweet

chocolate, chopped

⁄4-inch (1.9-cm)

chunks 6 oz. (170 ml) white

chocolate, chopped

⁄4-inch (2-cm)

chunks 2 cups (475 ml)

whipping cream,

divided

Raspberry Sauce

1 package (14-16 oz.

[395-455 g]) frozen

unsweetened

raspberries, thawed

⁄4 cup (60 ml) water

⁄4

cup (60 ml) sugar 1tablespoon (15 ml)

cornstarch

To make Mousse, place bittersweet chocolate in one 3- to 4-cup (710 to 945 ml) microwave-safe bowl. Place white chocolate in a second microwavesafe bowl. Cover each with waxed paper. Place one bowl at a time into microwave oven and heat on HIGH for 11⁄2 minutes. Stop and stir. If chocolate is not melted, repeat process for 30 seconds at a time, or until melted. Stop and stir.

Heat cream in a heavy saucepan over medium heat until very hot, but do not boil. Remove from heat. Pour 1 cup (235 ml) of cream into each of the chocolate bowls. Stir each until completely mixed. Cover bowls and refrigerate about 2 hours.

Pour white chocolate mixture into mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to Speed 6 and beat 4 to 41⁄

2 minutes, or until soft

peaks form. Spoon about

⁄3 cup (80 ml) mixture

into each of 6 stemmed dessert dishes. Set aside. Pour bittersweet chocolate mixture into mixer bowl.

Gradually turn to Speed 6, and beat about 3 minutes, or until soft peaks form. Spoon about 1⁄3 cup (80 ml) mixture over white chocolate layer. Cover dishes with plastic wrap or foil. Refrigerate 8 hours, or overnight.

To make Raspberry Sauce, place raspberries in blender container. Cover and blend until smooth. Pour mixture into a wire mesh strainer over a small saucepan; press with back of spoon to squeeze out liquid. Discard seeds and pulp in strainer.

Place remaining ingredients in saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat and cool. Store sauce in covered container in refrigerator. Stir before using.

Spoon Raspberry Sauce over chocolate in dessert dishes before serving.

Yield: 6 servings (2⁄3 cup [160 ml]) mousse and

⁄4 cup [60 ml] raspberry sauce per serving).

Per serving: About 664 cal, 6 g pro, 53 g carb, 48 g fat, 115 mg chol, 57 mg sod.

Page 51

Raspberry Filled

Almond Meringue Dessert

Meringue

2 cups (475 ml)

toasted slivered almonds, finely chopped

8 egg whites, room

temperature

1 tablespoon (15ml)

vanilla

1 teaspoon (5 ml)

white vinegar

2 cups (475 ml)

powdered sugar

Filling

2 cups (475 ml) frozen

raspberries (from 16 oz. [455 g] bag)

⁄2 cup (120 ml)

granulated sugar

2 tablespoons

(30 ml) cornstarch

⁄

4 cup (60 ml) water or

orange juice

1 cup (235 ml)

whipping cream

3 tablespoons

(45 ml) powdered sugar

To make Meringue, place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip about 11⁄2 minutes, or until foamy. Continuing on Speed 8, add vanilla and vinegar. Whip about 5 seconds. Add powdered sugar. Turn to Speed 4 and beat about 5 seconds. Stop and scrape bowl. Turn to Speed 8 and whip about 21⁄2 minutes, or until stiff but not dry. Stop and scrape bowl. Add nuts. Turn to STIR and mix about 10 seconds, or until well blended.

Divide egg white mixture equally between two 9-inch (23-cm) round baking pans lined with waxed paper cut to fit the pan bottoms, greased, and floured. Bake at 350°F (177°C) for 25 to 35 minutes, or until golden brown. Cool in pans about 15 minutes. Remove from pans and cool completely on wire racks.

To make Filling, place raspberries, granulated sugar, cornstarch, and water in medium saucepan. Cook and stir over medium heat until bubbly. Cook about 1 minute longer, or until thick and translucent, stirring constantly. Remove from heat. Strain seeds if desired. Cool completely.

Place whipping cream and powdered sugar in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to Speed 8 and whip about 11⁄2 minutes, or until cream holds soft peaks. Stop mixer. Add cooled raspberry mixture. Turn to Speed 8 and whip about 15 seconds, or until thick and blended.

Place 1 meringue layer on serving plate. Top with half the filling. Top with remaining meringue layer and remaining filling. Freeze or refrigerate until serving. Garnish with fresh raspberries or almonds, if desired.

Yield: 8 servings. Tip: To toast almonds, place in baking pan and

bake at 375°F (191°C) for 6 to 8 minutes. Per serving: About 528 cal, 11 g pro, 58 g carb,

28 g fat, 41 mg chol, 71 mg sod.

Page 52

YEAST BREADS AND QUICK BREADS

“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 (235 ml to 475 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 (120 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. Tilt mixer head back and remove dough from hook. Follow directions in recipe for rising, shaping and baking.

When using the traditional method to prepare a favorite recipe, dissolve yeast in warm water in warmed bowl. Add remaining liquids and dry ingredients, except last 1 to 2 cups (235 ml to 475 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.

General Instructions

For Making And Kneading Yeast Dough

with the Rapid Mix Method

ILLUSTRATION A

ILLUSTRATION B

ILLUSTRATION C

Page 53

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

brand way.

• Start out with an easy recipe, like

Basic White Bread, page 53, until you are familiar with using the dough hook.

• ALWAYS use the dough hook to

mix and knead yeast doughs.

• Use Speed 2 to mix or knead

yeast doughs. Use of any other speed creates high potential for unit failure.

• NEVER use recipes calling for more

than 10 cups (2.4 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) Pre-warm the oven by setting at 400°F (204°C) for 1 minute; then turn it off; place the bowl on the centre 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 (120 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.

Bread Making Tips

Page 54

Bread Making Tips

• 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 (235 ml) 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.

Shaping A Loaf

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 gas 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 55

Basic White Bread

⁄2 cup (120 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 (355 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 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

(120 ml) at a time, and mix about 1

⁄2 minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

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

Punch dough down and divide in half. Shape each half into a loaf, as directed on page 52, 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 (204°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 56

Basic White Bread CONTINUED

VARIATIONS

Cinnamon Bread

Prepare dough, divide, and roll out each half to a rectangle, as directed on page 52. Mix together

⁄2 cup (120 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 (191°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 (60 ml). Mix and knead dough as directed for Basic White Bread on page 53. 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 (218°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 57

Whole Grain Wheat Bread

⁄3 cup (80 ml) plus

1 tablespoon (15 ml) brown sugar

2 cups (475 ml) warm

water (105°F to 115°F [40°C to 46°C])

2 packages active dry

yeast

5-6 cups (1.2 to 1.5 l)

whole wheat flour

⁄4 cup (175 ml)

powdered milk

2 teaspoons (10 ml)

salt

⁄3 cup (80 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 (80 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 (120 ml) at a time, and mix about 2 minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer.

NOTE: Dough may not form a ball on hook. However, as long as hook comes in contact with dough, kneading will be accomplished. Do not add more than the maximum amount of flour specified or a dry loaf will result.

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

Punch dough down and divide in half. Shape each half into a loaf as directed on page 52. Place in greased 81⁄

2x4

⁄

2x2

⁄

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 (204°C) for 15 minutes. Reduce oven temperature to 350°F (177°C) and bake 20 to 30 minutes longer. Remove from pans immediately and cool on wire racks.

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

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

Page 58

French Bread

2 packages active dry

yeast

⁄2

cups (590 ml) warm water (105°F to 115°F [40°C to 46°C])

1tablespoon (15 ml)

salt

1tablespoon (15 ml)

butter or margarine, melted

7 cups (1.66 l)

all-purpose flour

2 tablespoons (10 ml)

cornmeal 1 egg white 1tablespoon (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 (232°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 to 10 minutes longer. Remove from baking sheets immediately and cool on wire racks.

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

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

Page 59

Honey Oatmeal Bread

11⁄2 cups (355 ml) water

⁄2 cup (120 ml) honey

⁄3 cup (80 ml) butter or

margarine

⁄2-61⁄2 cups (1.3-1.54 l) all-

purpose flour 1 cup (235 ml) quick

cooking oats 2 teaspoons (10 ml)

salt 2 packages active dry

yeast 2 eggs 1 egg white 1tablespoon (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]).

First place oats, then 5 cups (1.20 l) flour, 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 (120 ml) at a time, and mix about 2 minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer.

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 52. 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 (191°C) for 30 to 40 minutes. Remove from pans immediately and cool on wire racks.

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

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

Page 60

Light Rye Bread

⁄4 cup (60 ml) honey

⁄4 cup (60 ml) light

molasses 2 teaspoons (10 ml)

salt 2 tablespoons (30 ml)

butter or margarine 2 tablespoons (30 ml)

caraway seed 1 cup (235 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 (475 ml) rye

flour

⁄2-4 cups (830 ml-

945 ml)

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 (235 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 (120 ml) at a time, and mix about 2 minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer.

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 (177°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 61

Dill Batter Bread

2 packages active dry

yeast

⁄2

cup (120 ml) warm

water (105°F to

115°F [40°C to

46°C]) 4 tablespoons (60 ml)

honey, divided 2 cups (475 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 (235 ml) whole

wheat flour

3-3

⁄

2 cups (710-830 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 (475 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 (177°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 62

Vegetable Cheese Bread

2 packages active dry

yeast 1 cup (235 ml) warm

water (105°F to

115°F [40°C to

46°C]) 2 cups (475 ml) whole

wheat flour

3-3

⁄2 cups (710-830 ml)

all-purpose flour 2 tablespoons (30 ml)

sugar 2 teaspoons (10 ml)

salt 2 tablespoons (25 ml)

softened butter or

margarine 1 cup (235 ml) warm

low-fat milk (105°F

to 115°F [40°C to

46°C])

⁄4 cup (60 ml) chopped

sun-dried tomatoes 2 teaspoons (10 ml)

instant minced onion 2 teaspoons (10 ml)

dried parsley leaves

⁄

2 cup (120 ml)

shredded sharp

Cheddar cheese

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

Combine whole wheat flour, 2 cups (475 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, softened 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 (120 ml) at a time and mix about 2 minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer.

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 52. Place in well-greased 81⁄

2x4

⁄

2x2

⁄

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 (191°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 63

Blueberry Oat Bread

2 cups (475 ml)

all-purpose flour

1 cup (235 ml) rolled

oats

1 cup (235 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 (120 ml) butter

or margarine, melted

1tablespoon (15 ml)

grated orange peel

2 eggs

⁄4 cups (295 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 (177°C) for 55 to 65 minutes, or until toothpick inserted in centre 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.

Baking Powder Biscuits

2 cups (475 ml)

all-purpose flour

4 teaspoons (20 ml)

baking powder

⁄

2 teaspoon (2 ml) salt

⁄3 cup (80 ml)

shortening

⁄

3 cup (160 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 (1.25 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 (232°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.

Page 64

Basic Sweet Dough

⁄4 cup (175 ml) low-fat

milk

⁄2

cup (120 ml) sugar

⁄4 teaspoons (6 ml) salt

⁄2 cup (120 ml) butter

or margarine 2 packages active dry

yeast

⁄3 cup (80 ml) warm

water (105°F to

115°F [40°C to

46°C]) 3 eggs, room

temperature

⁄2-61⁄2 cups (1.3-1.54 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 (1.3 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 (120 ml) at a time, and mix about 11⁄2 minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer.

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

Punch dough down and shape as desired for rolls or coffee cakes.

Page 65

Cinnamon Swirl Rounds

1 cup (235 ml) firmly

packed brown sugar

1 cup (235 ml) sugar

⁄2 cup (120 ml) butter

or margarine, softened

⁄4

cup (60 ml)

all-purpose flour

⁄2 tablespoons

(20 ml) cinnamon

⁄2 cup (120 ml)

chopped walnuts or pecans

1 recipe Basic Sweet

Dough (see page 62)

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 sugarcinnamon 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 (177°C) for 20 to 25 minutes. Remove from pans immediately. Spoon Caramel

Glaze over warm rolls.

Caramel Glaze

⁄

3 cup (80 ml)

evaporated milk

2 tablespoons (30 ml)

brown sugar

⁄2 cups (355 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 66

Rapid Mix Cool Rise White Bread

6-7 cups (1.5-1.66 l)

all-purpose flour

2 tablespoons (30 ml)

sugar

⁄2 teaspoons (17 ml)

salt

3 packages active dry

yeast

⁄4 cup (60 ml) butter or

margarine, softened

2 cups (475 ml) very

warm water (120°F to 130°F [48°C to 54°C])

vegetable oil

Place 51⁄2 cups (1.3 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, 1⁄2 cup (120 ml) at a time, and mix about 2 minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer.

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 52. Place in greased 81⁄2x41⁄2x21⁄2-inch (21x12x6-cm) baking pans. Brush each loaf with vegetable oil and cover loosely with plastic wrap. Refrigerate 2 to 12 hours.

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

Bake at 400°F (204°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 67

Crusty Pizza Dough

1 package active dry

yeast

1 cup (235 ml) warm

water (105°F to 115°F [40°C to 46°C])

⁄2 teaspoon (2 ml) salt

2 teaspoons (10 ml)

olive oil

⁄2-31⁄2 cups (590-830 ml)

all-purpose flour

1tablespoon (15 ml)

cornmeal

Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 21⁄2 cups (590 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

(120 ml) at a time, and mix about 1

⁄2 minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer.

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

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 (232°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.

Page 68

Herb Garlic Baguettes

1 package active dry

yeast

1 teaspoon (5 ml)

sugar

⁄4 cup (60 ml) warm

water (105°F to 115°F [40°C to 46°C])

⁄4

-3

⁄2

cups (780-830 ml) all-purpose flour

1tablespoon (15 ml)

chopped fresh basil or 1 teaspoon (5 ml) dried basil

2 teaspoons (10 ml)

chopped fresh oregano or

⁄2 teaspoon (2 ml) dried leaf oregano

2 teaspoons (10 ml)

chopped fresh thyme or

⁄2 teaspoon (2 ml) dried leaf thyme

1 teaspoon (5 ml)

fresh minced garlic

1 teaspoon (5 ml) salt

⁄4 cup (175 ml) cold

water

1 egg 1 teaspoon (5 ml)

water

Dissolve yeast and sugar in warm water. Place 31⁄4

cups (780 ml) flour, basil, oregano, thyme, garlic, and salt in bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix 30 seconds. Stop and scrape bowl.

Continuing on Speed 2, slowly add yeast mixture and cold water, mixing about 30 seconds. If dough is sticky, add remaining

⁄4 cup (60 ml) flour. Knead on Speed 2 about 3 minutes, or until dough is smooth and elastic.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, 11⁄2 to 2 hours, or until doubled in size.

On lightly floured surface, punch dough down several times to remove all air bubbles. Divide dough in half. Shape each half into a 12-inch (30 cm) long loaf. Place each loaf on greased baking sheet or in greased baguette pans. With sharp knife, make 3 to 4 shallow diagonal slices in top of dough. Beat egg and 1 teaspoon (5 ml) water together with a fork. Brush each baguette with egg mixture. Cover with greased plastic wrap. Let rise in warm place, free from draft, about 1 to 11⁄

2 hours, or until doubled in bulk.

Brush top of each baguette again with egg mixture. Bake at 450°F (232°C) for 15 to 18 minutes, or until deep golden brown. Remove from pans and cool on wire racks.

Yield: 36 servings (18 slices per loaf). Tip: Freeze up to 2 weeks. Thaw at room

temperature. Wrap loosely with foil. Heat at 375°F (191°C) for 10 to 15 minutes.

Per serving: About 45 cal, 1 g pro, 9 g carb, 0 g fat, 6 mg chol, 62 mg sod.

Page 69

Herb Pull-Apart Rolls

1 package active dry

yeast

1 cup (235 ml) warm

water (105°F to 115°F [40°C to 46°C])

⁄2 cup (120 ml) butter

or margarine, melted

3-3

⁄2

cups (710-830 ml) all-purpose flour

2 tablespoons (30 ml)

sugar

⁄2 teaspoons (7 ml) salt

⁄4 teaspoon (1 ml)

thyme

⁄4 teaspoon (1 ml)

oregano

⁄4 teaspoon (1 ml) dill

Dissolve yeast in warm water in warmed mixer bowl. Add 1⁄4 cup (60 ml) butter, 2 cups (475 ml) flour, sugar, salt, thyme, oregano, and dill. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix for 1 minute, or until well blended.

Continuing on Speed 2, add remaining flour, 1⁄2 cup (120 ml) at a time, and mix about 2 minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer, or until dough is smooth and elastic.

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. Roll dough into a 12x9x1⁄4-inch (30x23x.625-cm) rectangle. Brush with remaining butter. Slice dough into six 11⁄2x12-inch (3.5x30-cm) strips. Stack strips; then cut into twelve 1-inch (2.5 cm) pieces. Place pieces, cut side up, in greased muffin pans. Cover. Let rise in warm place, free from draft, about 45 minutes, or until doubled in bulk. Bake at 400°F (204°C) for 15 to 20 minutes. Remove from pans immediately and cool on wire racks.

Yield: 12 servings (12 rolls). Per serving: About 149 cal, 3 g pro, 17 g carb,

8 g fat, 20 mg chol, 292 mg sod.

Page 70

Banana Nut Bread

⁄3 cup (80 ml)

shortening

⁄2 cup (120 ml) sugar

2 eggs

⁄4

cups (410 ml) all-purpose flour

1 teaspoon (5 ml)

baking powder

⁄2 teaspoon (2 ml)

baking soda

⁄2 teaspoon (2 ml) salt

1 cup (235 ml)

(2 medium) mashed ripe banana

⁄2 cup (120 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 (177°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 71

Lemony Raisin Bread

1 package active dry

yeast

1 cup (235 ml) warm

milk (105°F to 115°F [40°C to 46°C])

4-4

⁄2 cups (945 ml to 1 l)

all-purpose flour

1 cup (235 ml) raisins

⁄4

cup (60 ml) sugar 1 teaspoon (5 ml) salt 1 teaspoon (5 ml)

grated lemon peel

⁄2 cup (120 ml)

vegetable oil

⁄2 cup (120 ml) butter

or margarine, melted 4 egg yolks, beaten 1 egg white 1tablespoon (15 ml)

water

Dissolve yeast in warm milk. Set aside. Place 3 cups (710 ml) flour, raisins, sugar, salt, and

lemon peel in mixing bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 15 seconds.

Continuing on Speed 2, gradually add milk mixture, oil, butter, and egg yolks to flour mixture and mix about 1 minute.

Continuing on Speed 2, add remaining flour, 1⁄2 cup (120 ml) at a time, until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer.

(NOTE: Dough may not form a ball on the hook. However, as long as there is contact between dough and hook, kneading will be accomplished. Do not add more than the maximum amount of flour specified or loaf will be dry.)

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

Punch dough down and shape into a ball. Place in a greased and floured 11⁄2-quart (1.4 l) baking dish. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Cut 2 slashes with a sharp knife in a cross pattern on top of loaf. Beat egg white and water in small bowl and brush lightly on top of loaf. Bake at 350°F (177°C) for 55 to 60 minutes. Remove from baking dish immediately and cool on wire rack.

Yield: 12 servings (12 slices per loaf). Per serving: About 351 cal, 7 g pro, 47 g carb,

15 g fat, 83 mg chol, 253 mg sod.

VARIATION

Lemony Raisin Focaccia

Prepare dough as directed above. After shaping into a ball, place dough on lightly greased baking sheet and flatten to 2 inches (5 cm) thick. Let rise and bake as directed above.

Page 72

Raisin Bran Muffins

1 cup (235 ml) boiling

water

1 cup (235 ml) wheat

bran

1 cup (235 ml) raisins 1 cup (235 ml) brown

sugar

⁄2

cup (120 ml) sugar

⁄2 cup (120 ml)

shortening

2 eggs 2 cups (475 ml)

buttermilk

⁄2 teaspoons (7 ml)

vanilla

⁄2 cups (590 ml)

all-purpose flour

⁄2 teaspoons (12 ml)

baking soda

1 teaspoon (5 ml)

baking powder

⁄2 teaspoon (2 ml) salt

2 cups (475 ml) bran

cereal flakes

Pour boiling water over bran in medium bowl. Add raisins. Set aside.

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

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

Spoon batter into greased or paper-lined muffin pans. Bake at 400°F (204°C) for 20 minutes, or until toothpick inserted in centre comes out clean. Remove from pans immediately. Serve warm.

Yield: 24 servings (1 muffin per serving). Per servings: About 185 cal, 3 g pro, 33 g carb,

5 g fat, 18 mg chol, 261 mg sod. Tip: Batter can be refrigerated in tightly covered

container up to 1 week.

Page 73

Pepper Cheese Muffins

1 cup (235 ml)

buttermilk

⁄3 cup (80 ml) butter or

margarine, melted 2 eggs 2 cups (475 ml)

all-purpose flour 4 oz. (115 g) (1 cup

[235 ml]) shredded

pepper cheese 1tablespoon (15 ml)

sugar 2 teaspoons (10 ml)

baking powder 1 teaspoon (5 ml)

chopped parsley

⁄2 teaspoon (2 ml)

baking soda

⁄4 teaspoon (1 ml) salt

⁄4 teaspoon (1 ml)

coarsely ground

black pepper

Place buttermilk, butter, and eggs in bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat 1 minute. Stop and scrape bowl. Combine flour, cheese, sugar, baking powder, parsley, baking soda, salt, and pepper. Turn to STIR Speed and add flour mixture, mixing just until moistened, about 30 seconds. DO NOT OVERBEAT.

Fill greased regular muffin pans two-thirds full. Bake at 400°F (204°C) for 15 to 20 minutes. Serve warm.

Yield: 12 servings (12 muffins). Tip: Recipe will make 24 miniature muffins to serve

as an appetizer. Per serving: About 90 cal, 3 g pro, 9 g carb, 5 g fat,

29 mg chol, 145 mg sod.

Page 74

Sour Cream Coffee Cake

⁄2 cup (120 ml) firmly

packed brown sugar

⁄2 teaspoons (7 ml)

cinnamon

1 cup (235 ml)

chopped walnuts or

pecans

3 cups (710 ml)

all-purpose flour

⁄2 cups (355 ml)

granulated sugar

3 teaspoons (15 ml)

baking powder

1 teaspoon (5 ml)

baking soda

⁄2 teaspoon (2 ml) salt

1 cup (235 ml) butter

or margarine,

softened

1 cup (235 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 cinnamonsugar mixture. Spread remaining batter in pan and top with remaining cinnamon-sugar mixture. Bake at 350°F (177°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.

Page 75

Caramel Apple Kuchen

1 recipe Basic Sweet

Dough (see page 62) 2 cups (475 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 (177°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.

Crispy Waffles

2 cups (475 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 (295 ml)

low-fat milk

⁄4 cup (60 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 (80 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 76

Light and Fluffy Pancakes

4 eggs, separated 1 cup (235 ml) cottage

cheese

⁄3 cup (80 ml)

all-purpose flour

⁄4 teaspoon (1 ml) salt

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

Place yolks in mixer bowl. Turn to Speed 2 and mix about 1 minute. Continuing on Speed 2, add cottage cheese, flour, and salt. Mix about 1 minute. Stop and scrape bowl. Remove bowl from mixer and fold in beaten egg whites with a rubber spatula.

For each pancake, drop a heaping tablespoonful of batter on hot, greased griddle. Cook pancakes 1 to 2 minutes, or until puffed and dry around edges. Turn and cook 1 to 2 minutes longer, or until golden brown on underside.

Yield: 6 servings (3, 3-inch [7.5 cm] pancakes per serving).

Per serving: About 108 cal, 10 g pro, 7 g carb, 4 g fat, 147 mg chol, 272 mg sod.

Page 77

The keys to a lifetime of convenience and flavour are available in three handy collections.

Model 4FPPA

Includes a Slicer/Shredder (4RVSA), Food Grinder (4FGA), and Fruit/Vegetable Strainer Parts (4FVSP).

Stand Mixer Attachment Packs

Attachments – For More Information call 1-800-807-6777

Model 4KGSA

Includes the Food Grinder (4FGA), Slicer/Shredder (4RVSA), and Pasta Maker Plates (4SNPS).

Page 78

Sausage Stuffer

Custom

Model 4SSA

⁄

8" (9 mm) and

⁄

8" (15 mm) stuffing

tubes make Bratwurst, Kielbasa, Italian or Polish Sausage and breakfast links. For use with 4FGA.

Food Grinder

Model 4FGA

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

Attachments –

For More Information call 1-800-807-6777

Pasta Maker

Custom

Model 4SNFGA

5 plates make thin and thick spaghetti, flat noodles, macaroni, and lasagna. Comes with Food Grinder.

Page 79

Fruit/Vegetable Strainer

Model 4FVSFGA

Makes preparing jams, purées, sauces and baby foods quick and easy. Comes with Food Grinder.

Attachments – For More Information call 1-800-807-6777

Food Tray

Model 4FT

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

Slicer/Shredder

Model 4RVSA

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

Page 80

Attachments – For More Information call 1-800-807-6777

Custom

Pasta Sheet Roller and Cutter Set

Model 4KPRA

Makes lasagna noodles, fettuccini and linguine fini. 3 piece set includes Roller, Fettuccine Cutter and Spaghetti Cutter.

Pasta Cutter Companion Set

Custom

Model 4KPCA

This all-metal, two cutter set will make spectacular angel hair pasta or lusciously thick egg noodles from your fresh pasta sheets. Includes recipes and cooking tips.

Ravioli Maker

Model 4KRAV

Create exquisite ravioli from your fresh pasta sheets and filling. A special hopper guides the filling while precision rollers seal it into large pockets. Includes filling scoop and cleaning brush.

Custom

Page 81

Citrus Juicer

Custom

Model 4JE

Juices citrus fruits quickly and thoroughly, strains out pulp.

Attachments – For More Information call 1-800-807-6777

Grain Mill

Model 4KGMA

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

Ice Cream Maker

Model 4KICA0WH

Enjoy up to 2 quarts (1.89 l) of homemade ice cream, sorbet, and other frozen desserts - without ice, salt, or hand cranking! Includes freeze bowl, drive assembly, dasher, and bowl adapter ring.

Page 82

Pouring Shield

Model 4KN1PS

Minimizes splash-out when adding ingredients.

Attachments – For More Information call 1-800-807-6777

Can Opener

Model 4CO

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

Custom

Page 83

Page 84

BATTEUR SUR SOCLE

À TÊTE INCLINABLE

ACCOLADE

™

400

DIRECTIVES ET RECETTES

BIEN PENSÉ. BIEN FABRIQUÉ.

1 800 807-6777

Des questions ? Des commentaires ?

Appelez notre Centre d’interaction

aux consommateurs.

Site Web : KitchenAid.ca

Page 85

Carte d’enregistrement du produit

Avant d’utiliser votre batteur sur socle, veuillez remplir la carte d’enregistrement du produit jointe au manuel « Directives et recettes » et nous retourner celle-ci par la poste. Cette carte nous permettrait de vous contacter dans le cas peu probable d’un avis de sécurité. Cette carte ne confirme pas votre garantie.

Gardez une copie du reçu de caisse indiquant la date d’achat de votre batteur sur socle. Une preuve d’achat est requise pour bénéficier du service après-vente couvert par la garantie.

Veuillez inscrire les renseignements suivants que vous pourrez conserver dans vos dossiers personnels :

Numéro de modèle*___________________________________________________ Date d’achat _________________________________________________________ Nom du détaillant_____________________________________________________ Adresse______________________________________________________________ Téléphone ___________________________________________________________

* Se trouve sur la carte d’enregistrement du produit ou sous le socle.

Marque déposée / ™ Marque de commerce de KitchenAid, U.S.A.,

emploi licencié au Canada par KitchenAid Canada.

1901 Minnesota Court, Mississauga ON L5N 3A7

(4604dZw405)

Page 86

Table des matières

Carte d’enregistrement du produit.............................Couverture avant intérieure

Alimentation électrique......................................................................................2

Consignes de sécurité importantes.....................................................................3

À propos de votre batteur

Caractéristiques du batteur sur socle à tête inclinable ........................................4

Assemblage du batteur à tête inclinable ............................................................5

Utilisation des accessoires KitchenAid®...............................................................7

Durée de mélange .............................................................................................7

Utilisation du batteur.........................................................................................7

Entretien et nettoyage .......................................................................................8

Dégagement entre le batteur et le bol...............................................................8

Guide de réglage de la vitesse ...........................................................................9

Conseils pour l’utilisation du batteur ...............................................................11

Blancs d’oeufs...........................................................................................12

Crème fouettée.........................................................................................12

Accessoires - Directives générales.....................................................................13

Garantie ..........................................................................................................14

Comment vous prévaloir du service après-vente couvert

par la garantie ..........................................................................................15

Comment vous prévaloir du service après-vente non couvert

par la garantie ..........................................................................................15

Dépannage......................................................................................................16

Hors-d’oeuvre, entrées et légumes...................................................................17

Gâteaux et glaçages ........................................................................................28

Biscuits, barres et friandises .............................................................................43

Tartes et desserts.............................................................................................55

Pains à la levure et pains éclairs .......................................................................62

Directives générales pour préparer et pétrir la pâte levée...........................62

Conseils pour la fabrication du pain..........................................................63

Accessoires KitchenAid

...................................................................................89

9709234

Page 87

Alimentation électrique

Volts : 120 c.a. uniquement. Hertz : 60 La puissance nominale de votre batteur sur socle est imprimée sur la plaque de numéro de série.

N’utilisez pas de rallonge. Si le cordon d’alimentation est trop court, demandez à un électricien qualifié ou un technicien de service après-vente d’installer une prise à proximité de l’appareil.

Votre sécurité et celle des autres est très importante.

Nous donnons de nombreux messages de sécurité importants dans ce manuel et sur votre appareil ménager. Assurez-vous de toujours lire tous les messages de sécurité et de vous y conformer.

Voici le symbole d’alerte de sécurité. Ce symbole d’alerte de sécurité vous signale les dangers

potentiels de décès et de blessures graves à vous et à d’autres. Tous les messages de sécurité suivront le symbole d’alerte de

sécurité et le mot “DANGER” ou “AVERTISSEMENT”. Ces mots signifient :

Risque possible de décès ou de blessure grave si vous ne suivez pas immédiatement

les instructions.

Risque possible de décès ou de blessure grave si vous ne suivez pas les instructions.

Tous les messages de sécurité vous diront quel est le danger potentiel et vous disent comment réduire le risque de blessure et ce qui peut se produire en cas de non-respect des instructions.

DANGER

AVERTISSEMENT

Risque de choc électrique

Brancher sur une prise à 3 alvéoles reliée à la terre.

Ne pas enlever la broche de liaison à la terre.

Ne pas utiliser un adaptateur. Ne pas utiliser un câble de

rallonge. Le non-respect de ces

instructions peut causer un décès, un incendie ou un choc électrique.

Page 88

CONSIGNES DE SÉCURITÉ

IMPORTANTES

Lors de l’utilisation d’appareils électriques, il est important d’observer en tout temps certaines précautions élémentaires, notamment :

1. Veuillez lire toutes les directives.

2. N’immergez pas le batteur sur socle dans l’eau ni tout autre liquide pour éviter les risques de choc électrique.

3. Une surveillance étroite s’impose lorsque cet appareil ou tout autre appareil est utilisé par des enfants ou à proximité de ceux-ci.

4. Débranchez le batteur sur socle après l’usage, avant de mettre ou de retirer des pièces et avant de le nettoyer.

5. Évitez de toucher les pièces en mouvement. Évitez que les mains, les cheveux, les vêtements ainsi que les spatules et les autres ustensiles entrent en contact avec le fouet pendant le fonctionnement de l’appareil pour réduire le risque de blessures et(ou) de dommages au batteur sur socle.

6. Ne branchez aucun batteur sur socle qui présente un défaut de fonctionnement, qui est tombé par terre ou qui a été endommagé de quelque façon que ce soit ou dont le cordon d’alimentation est endommagé. Retournez l’appareil au Centre de service après-vente autorisé le plus proche pour le faire inspecter ou réparer, ou pour y faire effectuer des réglages électriques ou mécaniques. Pour plus de précisions, appelez le service après-vente KitchenAid au 1 800 807-6777.

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

8. N’utilisez pas le batteur sur socle à l’extérieur.

9. Ne laissez pas le cordon d’alimentation pendre d’une table ou d’un comptoir.

10. Enlevez le batteur plat, le fouet en métal et le crochet pétrisseur du batteur sur socle avant de le nettoyer.

11. Ce produit est destiné uniquement à un usage domestique.

CONSERVEZ CES DIRECTIVES

Page 89

Caractéristiques du batteur

sur socle à tête inclinable

Tête du moteur

Sélecteur de vitesse

Vis de réglage de la hauteur du batteur

Fouet en métal en acier inoxydable

Crochet pétrisseur

Plaque de verrouillage du bol

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

Batteur plat

Axe du batteur

Levier de verrouillage de la tête du moteur (non illustré)

Bouton pour accessoires

Moyeu pour accessoires (page 13)

Page 90

Assemblage du batteur à tête inclinable

Assemblage du bol

1. Tournez la commande de vitesse en position « OFF » (arrêt).

2. Débranchez le batteur sur socle ou coupez le courant.

3. Déverrouillez la tête du moteur.

4. Inclinez la tête du moteur vers l’arrière et verrouillez-la.

5. Placez le bol sur la plaque de verrouillage du bol.

6. Tournez le bol doucement vers la droite.

7. Abaissez la tête du moteur et verrouillez-la.

8. Branchez l’appareil sur une prise à la terre à trois broches.

Retrait du bol

1. Tournez la commande de vitesse en position « OFF » (arrêt).

2. Débranchez le batteur sur socle ou coupez le courant.

3. Déverrouillez la tête du moteur.

4. Inclinez la tête du moteur vers l’arrière et verrouillez-la.

5. Tournez le bol vers la gauche et retirez-le.

6. Abaissez la tête du moteur et verrouillez-la.

Assemblage du batteur plat, du fouet en métal ou du crochet pétrisseur

1. Tournez la commande de vitesse en position « OFF » (arrêt).

2. Débranchez le batteur sur socle ou coupez le courant.

3. Déverrouillez la tête du moteur.

4. Inclinez la tête du moteur vers l’arrière et verrouillez-la.

5. Glissez le batteur plat sur l’axe du batteur et appuyez vers le haut le plus loin possible.

6. Fixez le batteur plat sur la goupille de l’axe en le tournant vers la droite.

7. Déverrouillez la tête du moteur et abaissez-la.

8. Verrouillez la tête du moteur et branchez l’appareil sur une prise à la terre à trois broches.

Retrait du batteur plat, du fouet en métal ou du crochet pétrisseur

1. Tournez la commande de vitesse en position « OFF » (arrêt).

2. Débranchez le batteur sur socle ou coupez le courant.

3. Déverrouillez la tête du moteur.

4. Inclinez la tête du moteur vers l’arrière et verrouillez-la.

5. Appuyez sur le batteur plat vers le haut le plus loin possible et tournez-le vers la gauche pour le déverrouiller.

6. Retirez le batteur plat de l’axe du batteur.

7. Déverrouillez la tête du moteur et abaissez-la.

Verrouillage de la tête du moteur

1. Poussez le levier de verrouillage vers l’arrière le plus loin possible.

2. Testez la solidité du verrouillage en tentant d’élever ou d’abaisser la tête du moteur.

Marche

Arrêt

Goupille de

blocage

Stir

t e

s e R

ff/ O

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2. Débranchez le batteur sur socle ou coupez le courant.

3. Soulevez l’avant de l’écran verseur en l’éloignant du bord du bol et tirez vers l’avant.

4. Retirez l’accessoire et le bol.

Utilisation de l’écran verseur

1. Pour des résultats optimaux, faites tourner l’écran verseur de façon à ce que la tête du moteur recouvre l’intervalle en forme de « U » de l’écran verseur. La goulotte verseuse se trouvera à la droite du moyeu pour accessoires alors que vous ferez face au batteur sur socle.

2. Versez les ingrédients dans le bol par la goulotte verseuse.

Utilisation de la commande de vitesse

Branchez l’appareil sur une prise à la terre à trois broches. Pour éviter les éclaboussures, réglez le sélecteur de vitesse au plus bas pour faire démarrer l’appareil, puis accélérez graduellement jusqu’à la vitesse souhaitée. Voir le Guide de réglage de la vitesse à la page 9.

Réenclenchement contre les surcharges

Si le batteur sur socle s’arrête en raison d’une surcharge, faites glisser

le sélecteur de vitesse en position « OFF » (arrêt). Attendez quelques

minutes. Le batteur sur socle se réenclenchera automatiquement. Faites glisser le sélecteur de vitesse sur la vitesse souhaitée et continuez à mélanger. Si l’appareil ne redémarre pas, voir la garantie du batteur sur socle KitchenAid à la page 14.

REMARQUE : La tête du moteur doit toujours être verrouillée lors de l’utilisation du batteur sur socle et lors de l’assemblage ou du retrait du bol, du batteur plat, du fouet en métal ou du crochet pétrisseur. Lorsqu’il est en position de verrouillage, il est possible que le levier ne puisse être entièrement redéployé. Ceci est normal.

Déverrouillage de la tête du moteur

1. Tirez le levier de verrouillage vers l’avant le plus loin possible. La tête du moteur peut maintenant être élevée ou abaissée.

Assemblage de l’écran verseur

1. Tournez la commande de vitesse en position « OFF » (arrêt).

2. Débranchez le batteur sur socle ou coupez le courant.

3. Fixez le bol ainsi que le batteur plat, le crochet pétrisseur ou le fouet en métal. Abaissez la tête du moteur et verrouillez-la.

4. À l’avant du batteur sur socle, faites glisser l’écran verseur sur le bol jusqu’à ce que l’écran verseur soit centré. Le rebord inférieur de l’écran verseur doit s’emboîter à l’intérieur du bol.

Retrait de l’écran verseur

1. Tournez la commande de vitesse en position « OFF » (arrêt).

Assemblage du batteur à tête inclinable

Goulotte verseuse

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Utilisation des accessoires KitchenAid

Batteur plat pour les mélanges ordinaires ou épais :

gâteaux biscuits anglais glaçages crémeux pains éclairs friandises pains de viande biscuits purée de pommes de terre pâte à tarte

Fouet en métal pour les mélanges exigeant l’incorporation d’air :

oeufs gâteaux éponge blancs d’oeufs gâteaux des anges crème épaisse mayonnaise glaçages cuits certaines friandises

Crochet pétrisseur pour mélanger et pétrir la pâte levée :

pain brioches pain mollet petits pains pâte à pizza

Durée de mélange

Votre batteur sur socle KitchenAid

mélange plus rapidement et plus efficacement que la plupart des autres batteurs sur socle électriques. Cependant, il faut rajuster la durée de

mélange pour la plupart des recettes afin d’éviter le battage excessif. Pour les gâteaux, par exemple, la durée du fouettage peut être la moitié de celle requise par d’autres batteurs sur socle.

Utilisation du batteur

REMARQUE : Ne raclez pas les parois

du bol pendant que le batteur sur socle fonctionne.

Le bol et le batteur sont conçus pour assurer un mélange efficace sans racler fréquemment les parois du bol. Il suffit généralement de les racler une ou deux fois au cours du mélange, en arrêtant d’abord l’appareil.

Le batteur sur socle peut devenir chaud durant l’utilisation. Lors de la préparation de mélanges épais pendant une période prolongée, il se peut que le dessus de l’appareil soit inconfortable au toucher. Il s’agit d’un phénomène normal.

AVERTISSEMENT

Risque de blessure

Débrancher le batteur avant de toucher aux fouets.

Le non-respect de cette instruction peut entraîner des fractures d’os, des coupures ou des bleus.

Page 93

Le bol, le batteur plat et le crochet pétrisseur sont lavables au lavevaisselle automatique. Vous pouvez aussi les laver soigneusement dans l’eau chaude savonneuse en prenant

soin de bien les rincer avant de les essuyer. Le fouet en métal doit être lavé à la main et séché immédiatement. Ne pas laver le fouet en métal au lave-vaisselle. REMARQUE : Assurez-vous de toujours débrancher le batteur sur socle avant de le nettoyer. Essuyez le batteur sur socle avec un chiffon doux humide. N’utilisez pas de nettoyants domestiques ou commerciaux. N’immergez pas le batteur dans l’eau. Essuyez fréquemment l’axe du batteur en éliminant les résidus qui risquent de s’accumuler.

Entretien et nettoyage

Dégagement entre le batteur et le bol

Votre batteur sur socle est réglé à l’usine de façon à ce que le batteur plat soit à ras du fond du bol sans le toucher. Si, pour l’une ou l’autre raison, le batteur plat touche le fond du bol ou est trop éloigné du bol, vous pouvez facilement rajuster le dégagement en procédant comme suit :

1. Tournez la commande de vitesse en position « OFF » (arrêt).

2. Débranchez le batteur sur socle ou coupez le courant.

3. Déverrouillez la tête du moteur.

4. Inclinez la tête du moteur vers l’arrière et verrouillez-la.

5. Retirez le bol, le batteur plat, le crochet pétrisseur ou le fouet en métal s’ils sont fixés.

6. Tournez légèrement la vis (A) vers la gauche pour élever le batteur plat ou vers la droite pour abaisser le batteur plat.

7. Fixez le batteur plat et le bol.

8. Déverrouillez la tête du moteur et abaissez-la.

9. Le batteur plat doit être juste à ras du fond du bol sans le toucher. Si tel n’est pas le cas, répétez les étapes 4 à 8.

REMARQUE : Si la vis est trop ajustée, il est possible que le levier de verrouillage du bol ne s’enclenche pas.

REMARQUE : Correctement réglé, le batteur plat ne doit pas toucher le fond ni les côtés du bol. Si le batteur plat ou le fouet en métal est si près du bol qu’il en touche le fond, le revêtement du batteur plat ou du fouet en métal risque de s’user.

AVERTISSEMENT

Risque de blessure

Débrancher le batteur avant de toucher aux fouets.

Le non-respect de cette instruction peut entraîner des fractures d’os, des coupures ou des bleus.

Page 94

Guide de réglage de la vitesse

Chaque vitesse est munie de la fonction Soft Start®grâce à laquelle le batteur sur socle démarre automatiquement à une faible vitesse afin d’éviter les nuages de farine et les éclaboussures, puis accélère rapidement jusqu’à la vitesse souhaitée pour un rendement optimal.

Nombre de vitesses Vitesse

Stir REMUER Pour remuer lentement, combiner, réduire en

purée et commencer toute préparation. Utilisez cette vitesse pour ajouter de la farine et des ingrédients secs à la pâte, des liquides aux ingrédients secs et combiner des mélanges épais. Utilisez cette vitesse avec l’accessoire sorbetière.

2 MÉLANGER Pour mélanger lentement, réduire en purée,

LENTEMENT remuer plus rapidement. Utilisez cette vitesse

pour mélanger et pétrir la pâte levée, les pâtes épaisses et les friandises, pour commencer à réduire en purée les pommes de terre ou autres légumes, incorporer le shortening à la farine, mélanger les pâtes légères et éviter les éclaboussures. Utilisez cette vitesse avec l’accessoire ouvre-boîtes.

4 MÉLANGER, BATTRE Pour mélanger les pâtes semi-épaisses telles

que la pâte à biscuits. Utilisez cette vitesse pour combiner le sucre et le shortening et pour ajouter du sucre aux blancs d’oeufs pour les meringues. Vitesse moyenne pour les mélanges à gâteau. Utilisez cette vitesse avec le hachoir, le disque éminceur / déchiqueteur et le tamis à fruits et légumes.

6 BATTRE, CRÉMER Pour battre à vitesse moyenne (crémer) ou pour

fouetter. Utilisez cette vitesse pour finir de mélanger les pâtes à gâteaux, à beignes et autres. Vitesse rapide pour les mélanges à gâteau. Utilisez cette vitesse avec l’accessoire presse-agrumes.

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Guide de réglage de la vitesse

Nombre de vitesses Vitesse

8 BATTRE RAPIDEMENT, Pour fouetter la crème, les blancs d’oeufs

FOUETTER et les glaçages cuits.

10 FOUETTER Pour fouetter les petites quantités de crème ou

RAPIDEMENT de blancs d’oeufs. Utilisez cette vitesse avec la

machine à pâtes et le moulin à grains.

REMARQUE : Ne maintient pas les vitesses rapides en cas de mélanges épais, comme lors de l’utilisation de la machine à pâtes ou du moulin à grains.

REMARQUE : Le sélecteur de vitesse peut être réglé entre les vitesses indiquées ci-dessus. Vous obtenez ainsi des vitesses 3, 5, 7 et 9 si un ajustement plus fin est nécessaire. Veillez à ne pas dépasser la vitesse 2 lors de la préparation de la pâte levée, afin d’éviter d’endommager le batteur sur socle.

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Conseils pour l’utilisation du batteur

Adaptation d’une recette au batteur

Les directives de mélange des recettes offertes dans ce manuel peuvent vous aider à préparer vos recettes préférées à l’aide de votre batteur sur socle KitchenAid®. Recherchez les recettes KitchenAid®semblables aux vôtres et adaptez vos recettes en fonction de leurs directives.

Par exemple, la méthode de mélange rapide est idéale pour les gâteaux simples tels que le Gâteau doré vite fait et le Gâteau blanc facile dont la recette se trouve dans ce manuel. Cette méthode permet de combiner en une étape les ingrédients secs avec les ingrédients liquides, en tout ou en partie.

Les gâteaux plus élaborés, tels que la Tourte caramélisée aux noix et aux bananes, doivent être préparés selon la méthode traditionnelle de mélange des gâteaux. Le sucre et le shortening, le beurre ou la margarine, doivent être soigneusement travaillés avant l’ajout des autres ingrédients.

Pour tous les gâteaux, la durée du mélange peut varier étant donné que le batteur sur socle KitchenAid

fonctionne plus rapidement que d’autres batteurs. En général, le mélange d’un gâteau à l’aide du batteur sur socle KitchenAid®ne prend qu’environ la moitié du temps indiqué dans la plupart des recettes de gâteaux.

Pour établir le temps de mélange idéal, surveillez la pâte et mélangez-la seulement jusqu’à l’obtention de l’apparence souhaitée, telle que décrite dans la recette, par exemple « lisse et crémeuse ».

Afin de choisir les meilleures vitesses de mélange, consultez le Guide de réglage de la vitesse aux pages 9 et 10.

Ajout d’ingrédients

Ajoutez toujours les ingrédients le plus près possible des côtés du bol et non directement sous le batteur en mouvement. L’écran verseur peut être utilisé pour faciliter la tâche. REMARQUE : Si les ingrédients au fond du bol ne sont pas bien mélangés, le batteur n’est pas assez bas dans le bol. Voir « Dégagement entre le batteur et le bol » à la page 8.

Mélanges à gâteau

Pour préparer des mélanges à gâteau instantanés, utilisez la 2evitesse comme vitesse faible, la 4evitesse comme vitesse moyenne et la 6

vitesse comme vitesse rapide. Pour de meilleurs résultats, mélangez la préparation pendant la durée indiquée sur l’emballage.

Ajout de noix, de raisins ou de fruits confits

Suivez les directives de chaque recette pour ajouter ces ingrédients. En général, les ingrédients solides doivent être incorporés à la fin du mélange à la vitesse STIR (remuer). La pâte doit être assez épaisse pour empêcher les fruits ou les noix de se déposer au fond du moule au cours de la cuisson. Les fruits collants doivent être saupoudrés de farine pour une meilleure distribution dans la pâte.

Mélanges liquides

Les préparations contenant de grandes quantités d’ingrédients liquides doivent être mélangées à une faible vitesse pour éviter les éclaboussures. Augmentez la vitesse seulement lorsque le mélange épaissit.

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Blancs d’oeufs

Déposez les blancs d’oeufs à température ambiante dans le bol propre et sec. Fixez le bol et le fouet en métal sur le batteur. Pour éviter les éclaboussures, réglez graduellement l’appareil sur la vitesse indiquée et fouettez jusqu’au stade désiré. Voir le tableau ci-dessous.

QUANTITÉ VITESSE

1 blanc d’oeuf.....GRADUELLEMENT

jusqu’à 10

2-4 blancs d’oeufs...GRADUELLEMENT

jusqu’à 8

6blancs d’oeufs

ou plus ............GRADUELLEMENT

jusqu’à 8

Stades du fouettage

À l’aide de votre batteur sur socle KitchenAid®, les blancs d’oeufs se fouettent rapidement. Il faut donc faire attention de ne pas fouetter à l’excès. Voici la liste des différents stades qu’il faut prévoir.

Consistance mousseuse

Grandes bulles d’air inégales.

Consistance un peu plus ferme

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

Pics mous

Le sommet des pics tombe lorsque vous retirez le fouet en métal.

Consistance presque ferme

Des pics fermes se forment lorsque vous retirez le fouet en métal, mais les blancs d’oeufs sont mous.

Consistance ferme et non sèche

Des pics fermes se forment lorsque vous retirez le fouet en métal. Les blancs d’oeufs sont d’une couleur uniforme et brillante.

Consistance ferme et sèche

Des pics fermes se forment lorsque vous retirez le fouet en métal. Les blancs d’oeufs sont tachetés et d’apparence matte.

Crème fouettée

Versez la crème à fouetter froide dans le bol réfrigéré. Fixez le bol et le fouet en métal sur le batteur. Pour éviter les éclaboussures, réglez graduellement l’appareil sur la vitesse indiquée et fouettez jusqu’au stade désiré. Voir le tableau ci-dessous.

QUANTITÉ VITESSE

60 mL (1⁄4 tasse).......GRADUELLEMENT

jusqu’à 10

120 mL (1⁄2 tasse).....GRADUELLEMENT

jusqu’à 10

235 mL (1 tasse).....GRADUELLEMENT

jusqu’à 8

470 mL (1 chopine)..GRADUELLEMENT

jusqu’à 8

Stades du fouettage

Surveillez la crème de près quand vous la fouettez. Votre batteur sur socle KitchenAid®fouettant très rapidement, il s’écoule à peine quelques secondes entre les stades du fouettage. Surveillez les caractéristiques suivantes :

Épaississement graduel

La crème est épaisse et ressemble à de la crème pâtissière.

Consistance plus ferme

La crème forme des pics mous lorsque vous retirez le fouet en métal. Elle peut être incorporée à d’autres ingrédients dans la préparation de desserts et de sauces.

Consistance ferme

La crème forme des pics fermes lorsque vous retirez le fouet en métal. Utilisez-la pour garnir les gâteaux ou les desserts, ou pour remplir les choux à la crème.

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Accessoires

Assemblage

1. Tournez la commande de vitesse

en position « OFF » (arrêt).

2. Débranchez le batteur sur socle ou

coupez le courant.

3. Desserrez le bouton pour

accessoires en le tournant vers la gauche.

4. Soulevez le couvercle du moyeu à

charnières.

5. Insérez le boîtier d’axe de

commande dans le moyeu pour accessoires, en vous assurant que l’axe de commande s’adapte bien au raccord carré du moyeu. Il peut être nécessaire d’exécuter un mouvement de rotation vers l’avant et vers l’arrière. Lorsque l’accessoire est en bonne position, la goupille s’adapte à l’encoche située sur le bord du moyeu.

6. Serrez le bouton en le tournant vers la droite jusqu’à ce que l’accessoire soit bien fixé au batteur sur socle.

7. Branchez l’appareil sur une prise à la terre à trois broches.

Retrait

1. Tournez la commande de vitesse en position « OFF » (arrêt).

2. Débranchez le batteur sur socle ou coupez le courant.

3. Desserrez le bouton en le tournant vers la gauche. Retirez l’accessoire en le tournant légèrement vers l’avant et vers l’arrière.

4. Replacez le couvercle du moyeu. Serrez le bouton en le tournant vers la droite.

Renseignements généraux

Les accessoires KitchenAid

sont conçus pour un fonctionnement de longue durée. L’axe de commande et le raccord du moyeu pour accessoires sont carrés pour éliminer toute possibilité de glissement au cours de l’alimentation de l’accessoire. Le moyeu et le boîtier de l’axe sont effilés pour permettre une fixation optimale, même après un usage intensif. Les accessoires KitchenAid

comportent un bloc moteur intégré et n’ont besoin de rien d’autre pour fonctionner.

‡Ne fait pas partie du batteur.

Directives générales

Raccord du moyeu pour accessoires

Bouton pour accessoires

Encoche

Goupille de blocage

Boîtier d’axe de commande

Axe de commande‡

Couvercle du moyeu à charnières

Boîtier d’accessoires

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Garantie du batteur sur socle KitchenAid

Durée de la garantie :

Garantie totale d’un an à compter de la date d’achat.

KitchenAid Canada assumera les frais suivants :

Les pièces de rechange et les frais de main-d’oeuvre nécessaires pour corriger les vices de matériaux et de fabrication. Le service doit être assuré par un Centre de service aprèsvente KitchenAid autorisé.

KitchenAid Canada n’assumera pas les frais suivants :

A. Les réparations si le

batteur sur socle est utilisé à des fins autres qu’un usage unifamilial normal.

B. Les dommages

résultant d’un accident, d’une modification, d’une mauvaise utilisation, d’un emploi abusif, d’un incendie, d’une inondation, d’un cas de force majeure ou de l’utilisation de produits non approuvés par KitchenAid Canada.

C. Les frais indirects

d’expédition ou de manutention pour livrer le batteur sur socle à un Centre de service aprèsvente KitchenAid autorisé.

D. Les pièces de rechange

ou les frais de maind’oeuvre nécessaires pour réparer les batteurs sur socle utilisés à l’extérieur du Canada.

KITCHENAID CANADA N’ASSUME AUCUNE RESPONSABILITÉ POUR LES DOMMAGES ACCESSOIRES OU INDIRECTS. Certaines provinces n’autorisent

ni l’exclusion, ni la limitation des dommages accessoires ou indirects de sorte que cette exclusion peut ne pas s’appliquer dans votre cas. La présente garantie vous confère des droits légaux spécifiques, en plus d’autres droits dont vous pouvez bénéficier et qui varient d’une province à l’autre.

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Comment vous prévaloir du service

après-vente non couvert par la garantie

• Consultez d’abord la section

« Dépannage » ci-après.

• Repérez dans l’annuaire

téléphonique un Centre de service après-vente KitchenAid autorisé situé près de chez vous. Si vous n’en trouvez aucun, composez le 1 800 807-6777 pour communiquer, d’où que vous soyez au Canada, avec la ligne de service après-vente KitchenAid.

• Apportez le batteur sur socle ou envoyez-le en port payé et assuré à un Centre de service après-vente KitchenAid autorisé. Votre batteur sur socle réparé vous sera retourné en port payé et assuré.

• Tout service non couvert par la garantie devrait être effectué par un Centre de service après-vente KitchenAid autorisé.

Comment vous prévaloir du service

après-vente couvert par la garantie

Consultez d’abord la section « Dépannage » ; il est possible qu’une réparation ne soit pas nécessaire.

Garantie totale d’un an à compter de la date d’achat – KitchenAid Canada assumera les frais des pièces de rechange et de main-d’oeuvre nécessaires pour corriger les vices de matériaux et de fabrication. Le service doit être assuré par un Centre de service après-vente KitchenAid autorisé.

Apportez le batteur sur socle ou envoyez-le en port payé et assuré à un Centre de service après-vente KitchenAid autorisé. Votre batteur sur socle réparé vous sera retourné en port payé et assuré.

Si vous ne pouvez obtenir un service satisfaisant de cette façon, communiquez avec KitchenAid Canada, 1901 Minnesota Court, Mississauga ON L5N 3A7. Téléphone : 1 800 807-6777.