KitchenAid K5-A User Manual
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K-45
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Food Waste. Disposers
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Food Preparer Attachments
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WARRANTY
Hobart Corporation warrants this
United States in normal home use, against defective material or workmanship for one (1) year
from date of purchase.
purposes, this warranty shall be for a period of (90) ninety days from date of purchase. All
other models have
through one of its authorized servicing outlets, repair or replace, free of charge, including
service and labor, all parts found to be defective and subject to such warranty. Take the unit,
or ship, prepaid and insured, to the nearest authorized servicing outlet. Repaired unit will be
returned, prepaid and insured.
This warranty does not apply to damage resulting from accident, alteration, misuse or abuse,
nor does it cover breakage of Whips, Beaters or Bowls.
Hobart neither assumes nor authorizes anyone else to assume for it any other obligation or lia-
bility in connection with this KitchenAid product.
KitchenAid Division,
Please keep receip* or purchase verification if service should be required. Thank You.
IMPORTANT
ON THE INSIDE FRONT COVER, TEAR OFF ON PERFORATED LINES AND MAIL.
RETURN OF THIS CARD WILL ENABLE US TO CONTACT YOU IN THE UNLIKELY
EVENT OF A PRODUCT SAFETY NOTIFICATION. THIS IS IN COMPLIANCE WITH THE
PRODUCT SAFETY COMMISSION ACT. WE APPRECIATE YOUR COOPERATION.
If you have any questions not covered in this booklet, or need additional Food Preparer infor-
mation write to: Manager of Home Economics, KitchenAid Division, Hobart Corporation,
Troy, Ohio 45374.
PLEASE FILL OUT YOUR OWNERSHIP REGISTRATION CARD LOCATED
If the Model K5-A Food Preparer is used for industrial or commercial
no
warranty when used for industrial or commercial purposes. Hobart will,
KitchenAid®
Food Preparer, when operated within the
Troy, Ohio 45374
SHOULD YOU EVER NEED SERVICE
PLEASE READ THIS BEFORE CALLING YOUR SERVICING OUTLET:
1.
In normal mixing, the temperature of the motor will rise. When overloaded, however, the
motor can become so hot that hands cannot be laid momentarily on it. If this occurs, imme-
diately stop the Food Preparer and reduce amount of material being mixed.
2.
If Beater strikes Bowl, stop unit. See page 5 for instructions for adjusting Beater to the Bowl.
IF YOUR FOOD PREPARER SHOULD MALFUNCTION OR FAIL TO OPERATE, PLEASE
CHECK THE FOLLOWING:
1.
Is the Food Preparer plugged in?
2.
Is the fuse in the circuit to the Food Preparer in working order? If you have a circuit
breaker box, be sure the circuit
IF SERVICE IS NECESSARY:
to the closest KitchenAid authorized servicing outlet. Please refer to the list of authorized
servicing outlets enclosed with your Food Preparer.
proof of date of purchase.
If service is not satisfactory write: National Service Manager, KitchenAid Division, Hobart
Corporation, Troy, Ohio 45374. Phone 513/335-7171
closed.
is
Take your Food Preparer or ship, packed, prepaid and insured
For in-warranty service, please supply
1k
and Welcome to your new world of
food preparation by KitchenAid.
We urge you to become thoroughly familiar with the following information before using your
Food Preparer.
INDEX
Warranty
Should You Ever Need Service
Important Safeguards
Understanding Your Food Preparer—
Model 4-C
Understanding Your Food Preparer—
Model K-45
Understanding Your Food Preparer—
Model K5-A
Speed Control Guide
Use and Care Tips
Care and Cleaning
Helpful Hints
Planetary Mixing Action
Mixing Tips
Recipes
Baked Treats
Cakes
Cookies and Brownies
Frostings and Candies
KitchenAid Specialties
Inside Front Cover
Inside Front Cover
6
8-10
11-13
14-15
16-17
18-19
Pies and Pastry
Yeast Breads—Models K-45
K5-A only
1
2
3
4
5
5
6
6
7
7
Bread Making Tips
General Instructions—Kneading Bread
Dough
KitchenAid Attachments
General Information
Pouring Chute
Splash Guard
Can Opener
Knife Sharpener
Silver Buffer
Food Grinder
Slicer and Shredder—Rotor Type
Slicer and Shredder—Disc Type
Juice Extractor
Ice Cream Freezer
Colander and Sieve
KitchenAid Attachments—Model
Number Listing..
&
. .
Inside Back Cover
20-21
22-32
22
22-23
33
34
34
35
35
35
36-37
38-39
40
41
42-43
44
IMPORTANT SAFEGUARDS
When using electrical appliances, basic
safety precautions should always be fol-
lowed including the following:
1.
Read all instructions.
2.
To protect against electrical hazards
do not immerse Food Preparer in water
or other liquid.
3.
Close supervision is necessary when
any appliance is used by or near chil-
dren.
4.
Unplug Food Preparer from outlet
when not in use, before putting on or
taking off parts, and before cleaning.
Avoid contacting moving parts. Keep
5.
hands, hair, clothing, as well as spat-
ulas and other utensils away from
beater during operation to prevent in-
SAVE THESE INSTRUCTIONS.
jury, and/or damage to the Food Pre-
parer.
Remove Beater, Wire Whip or Dough
6.
Hook from Food Preparer before wash-
ing.
Do not operate any appliance with a
7.
damaged cord set or after the appli-
ance has been dropped or damaged in
any manner. Return appliance to the
nearest authorized servicing outlet for
examination, repair or adjustment.
The use of attachments not recom-
8.
mended by KitchenAid may cause haz-
ards.
9.
Do not use outdoors.
10.
Do not let cord hang over edge of table
or counter, or touch hot surfaces.
1
UNDERSTANDING YOUR FOOD PREPARER
MODEL 4-C
Your new 4-C Food Preparer comes equipped with a 4-quart glass Bowl and an All-purpose
Beater.
A Dough Hook is not available for the 4-C model.
All-purpose Beater. .
attempt to knead yeast breads in this Food Preparer.
1.
Speed Control Knob—acts as both
an "on" and "off" switch and
regulates speed of Beater.
2.
Motor Head—lift for attaching
and removing Bowl and Beater.
3.
Speed Guide and Handle
4.
Attachment Hub (See page 33)
5.
Knob for securing attachments
6.
Beater Shaft—attach All-purpose
Beater here
7.
Heat Resistant Glass Bowl—
(Stainless steel Bowl available as
an optional accessory.)
8.
Bowl Clamping Plate
TO ATTACH BOWL...
Be sure Speed Control (1) is OFF. Tilt back Motor Head
(2), set Bowl (7) on Bowl Clamping Plate (8) and turn
Bowl gently in a clockwise direction.
. is used for all mixing processes.
Do not
TO REMOVE BOWL...
Turn Speed Control to OFF and tilt Motor Head back.
Turn Bowl in a counterclockwise direction.
TO ATTACH AND REMOVE ALL-PURPOSE BEATER
Turn Speed Control to OFF and raise Motor Head. Slip
Beater onto Beater Shaft (6) and press upward as far as
possible. Turn Beater to right, hooking Beater over Pin
(9) on Shaft. To remove. . . press Beater upward as far as
possible and turn to left. Pull Beater from Beater Shaft.
TO CONTROL SPEED...
The Speed Control Knob turns motor "on" and "off" and
regulates steed of Beater. Speed Control should always
be set on lowest speed for starting, then gradually
moved to desired higher speed setting to avoid splash-
ing ingredients out of Bowl. Speed Guide (3) gives the
proper speed settings for various mixing operations. See
page 5 for more detailed Speed Guide information.
2
UNDERSTANDING YOUR FOOD PREPARER
MODEL K-45
Your new K-45 Food Preparer comes equipped with a
Beater, a Wire Whip and a Dough Hook.
Flat Beater . .
A.
such as cakes, creamed icings, candies, pie pastry,
cookies, biscuits, quick breads, meat loaf and mashed
potatoes.
Wire Whip . .
B.
corporate air such as eggs, egg whites, whipped cream,
boiled frostings, sponge or angel cakes, mayonnaise,
milk drinks, waffle batter and some candies.
Dough Hook- . . is used for mixing and kneading yeast
C.
breads.
1.
Speed Control Lever—acts as both "on" and "off"
switch and regulates speed of Beaters.
Motor Head—lift for attaching and removing
2.
Bowl and Beaters.
Motor Head Locking Lever
3.
Attachment Hub (See page 33)
4.
Knob for securing attachments.
5.
Beater Shaft—attach Flat Beater, Whip or Dough
6.
Hook here.
Stainless Steel Bowl
7.
8.
Bowl Clamping Plate—attach Bowl here.
1
/
2
4
-quart stainless steel Bowl, a Flat
. is used for normal and heavy mixtures
. is used for mixtures which need to in-
I
TO ATTACH BOWL
Be sure Speed Control (1) is OFF. Tilt back Motor Head (2)
place Bowl (7) on Bowl Clamping Plate (8) and turn Bowl
gently in a clockwise direction.
TO REMOVE BOWL
Turn Speed Control to OFF and tilt Motor Head back. Turn
Bowl in a counterclockwise direction.
TO ATTACH AND REMOVE BEATER, WHIP OR DOUGH
HOOK...
Turn Speed Control to OFF and raise Motor Head. Slip Beater
onto Beater Shaft (6) and press upward as far as possible. Turn
Beater to right, hooking Beater over the Pin (9) on Shaft. To
move. . . press Beater upward as far as possible and turn to the
left. Pull Beater from Beater Shaft.
TO LOCK AND UNLOCK MOTOR HEAD...
To lock Motor Head down, place Locking Lever (3) in LOCK
position. To unlock, place Lever in UNLOCK position.
NOTE: Motor Head should
ing Food Preparer, especially when mixing heavy batters and
kneading bread dough.
TO CONTROL SPEED
The Speed Control Lever turns motor "on" and "off" and regu-
lates speed of Beater, Whip
trol Lever should always be set on lowest speed for starting,
then gradually moved to desired higher speed setting to avoid
splashing ingredients out of Bowl. See page 5 for Speed Con-
trol Guide.
be kept
in LOCK position when us-
or
Dough Hook. The Speed Con-
re-
3
UNDERSTANDING YOUR FOOD PREPARER
MODEL K5-A
Your new K5-A Food Preparer comes equipped with a 5-quart stainless steel Bowl, a Flat
Beater, a Wire Whip and a Dough Hook.
A.
Flat Beater. .
such as cakes, creamed icings, candies, pie pastry,
cookies, biscuits, quick breads, meat loaf and mashed
potatoes.
B.
A.
It
9
/
4
Wire Whip. .
corporate air such as eggs, egg whites, whipped
cream, boiled frostings, sponge or angel cakes, may-
onnaise, milk drinks, waffle batter and some candies.
C.
Dough Hook. .
breads.
. is used for normal and heavy mixtures
. is used for mixtures which need to in-
. is used for mixing and kneading yeast
1. Speed Control Lever— 5. Knob for securing attach-
acts as both "on" and
"off" switch and regu-
lates speed of Beaters.
2.
Motor Head—stationary
3.
Spring latch—secures
Bowl.
4.
Attachment hub (See
page 33)
TO RAISE AND LOWER BOWL
To Raise Bowl . . . Rotate Handle (9) back and up until it
snaps into the locked vertical position. Bowl must always
be in this raised, locked position when mixing. To Lower
Bowl. . . rotate Handle back and down.
TO ATTACH BOWL...
Be sure Speed Control (1) is OFF. Bowl Lift Handle
should be in the down position. Fit Bowl Supports (10)
over Locating Pins (8) and press down on back of Bowl
until Bowl Pin (11) snaps into Spring Latch (3). Raise
Bowl before beginning mixing process.
TO REMOVE BOWL...
Bowl Lift Handle should be in the down position. Lift
back of Bowl to remove Bowl Pin from Spring Latch. Lift
Bowl from Locating Pins.
TO ATTACH AND REMOVE BEATER, WHIP OR
DOUGH HOOK...
Turn Speed Control to OFF and lower Bowl. Slip Beater
on Beater Shaft (6) and press upward as far as possible.
Turn Beater to right, hooking Beater over the Pin (12) in
Shaft.
To remove. . . press Beater upward as far as possible and
turn to the left. Pull Beater from Beater Shaft.
TO CONTROL SPEED
Speed Control Lever turns motor "on" and "off" and
regulates the speed of the Beater, Whip or Dough Hook.
Speed Control should always be set on lowest speed for
starting, then gradually moved to desired higher speed
setting to avoid splashing ingredients out of Bowl. See
page 5 for Speed Control Guide.
ments
6.
Beater Shaft—attach Flat
Beater, Whip or Dough
Hook here.
7.
Stainless Steel Bowl
8.
Locating Pins
9.
Bowl Lift Handle
10.
Bowl Supports
11.
Bowl Pin
SPEED CONTROL
1 2 4
6 8
10 -
4
SPEED
NUMBER
1
2
6
8
10
SPEED CONTROL GUIDE
ALL MODELS
STIRRING, FOLDING—Slow
mixing procedures. Use to add flour or other dry ingredients to a batter.. . to add
liquids to dry batter. . . to stir fruits and nuts into heavy batters. . . to crush fruit
or combine heavy mixtures. Use also as a "starting speed" after adding in-
gredients which may splash or spray. When ingredients are combined, a higher
speed may be used.
SLOW MIXING—Slow
heavy batters and candies. . . to start mashing of potatoes or other vegetables...
to cut shortening into flour . . . to beat thin or splashy batters. Use to mix and
knead yeast dough - Models K-45 and K5-A only. Attachments: Can Opener, Co-
lander and Sieve.
MIXING, BEATING—Medium fast beating or creaming, slow whipping. Use to
mix semi-heavy batters such as cookies. .. cream sugar and shortening.. . to add
eggs to cake mixtures . . . to whip frozen mixtures . . . to start whipping large
amounts of cream . . . to add sugar to egg whites for meringues. Attachments:
Food Grinder, Slicer/Shredder, Ice Cream Freezer.
BEATING, CREAMING—Fast
finish cake mixing, doughnuts and other batters. . . to whip large amounts of egg
whites, angel food cakes, whipped cream, egg yolks, sponge cakes, gelatine des-
serts, salad dressings. . . and as a final whipping speed for potatoes or other vege-
tables. Attachments: Juicer, Silver Buffer.
FAST BEATING, WHIPPING—Use
ing. Advance Speed Control
reached.
FAST WHIPPING—Use
especially when small quantities are used, such as
Advance Speed Control
reached. Attachments: Knife Sharpener, Silver Buffer.
NOTE: The Speed Control Lever can be set between the above speeds if a finer
adjustment is desired. The intermediate settings correspond to Speeds 3,
5,7,9.
beating or creaming, faster stirring, mashing. Use to beat
stirring, folding, combining, mashing, starting all
beating or creaming, medium fast whipping. Use to
to whip egg whites. . . to whip boiled frost-
gradually
for very fast whipping of foods mentioned for Speed 8,
gradually
through other speeds until Speed 8 is
1
egg white or
through other speeds until Speed 10 is
Y4
cup cream.
USE AND CARE TIPS
Adjusting Beater to Bowl:
tory so that the Beater just clears the bottom of the Bowl. Dough
Hook on the K-45 and K5-A is shorter than the Flat Beater. If for any
reason the Beater strikes the bottom of the Bowl or is too far away
from the Bowl, clearance can be corrected as follows:
Model 4-C—To
(arrow) to right. To lower the Beater, turn screw to left. Adjust
Beater level so it will just clear lower inner surface of Bowl.
Model
left to raise, and to the right to lower the Beater. Adjustment should
be made with Flat Beater so it will just clear lower inner surface of
Bowl.
Model
should be done by an authorized KitchenAid servicing outlet.
K-45—Lift Motor Head—Turn the screw (arrow) slightly to the
K5-A—Adjustment seldom required but when necessary
raise Beater, turn top screw at rear of mixer pedestal
The Food Preparer is adjusted at the fac-
5
Model 4-C
Model K-45
CARE AND CLEANING
BE SURE TO UNPLUG FOOD PREPARER BEFORE CLEANING
Wipe Food Preparer with a damp cloth. DO NOT IMMERSE IN WATER. Wipe off Beater
Shaft frequently, removing any residue that may accumulate.
Bowls, Beaters, Wire Whips and Dough Hooks may be washed in an automatic dishwasher. Or
clean them thoroughly in hot sudsy water and rinse completely before drying.
Attachments should be washed in hot sudsy water, rinsed and dried thoroughly before storing.
Heat resistant glass Bowl may be used in the oven but should
units or gas burners.
Lubrication:
normal use as a household appliance.
Electrical Requirements:
A.C., 25 to 60 hertz house current.
Motor bearings are self-lubricating and should require no further attention under
Your KitchenAid Food Preparer operates on regular 110 to 120 volt
not
be placed on electric surface
HELPFUL HINTS
Your KitchenAid Food Preparer, with its Planetary Action (see page 7), accom-
plishes the desired mixing results in less time than other mixers.
be avoided.
KitchenAid Beaters are regulated to controlled speeds. Due to the shorter mixing
time required, and since eggs, flour and other ingredients differ, your own observa-
tions and experience will be needed. Watch the batter and beat only until it has the
desired appearance as described in the recipe—such as, "smooth and creamy." Once
you have adjusted your favorite recipes to the shorter KitchenAid mixing time, you
may want to note the new times on your recipes.
IMPORTANT:
Always start mixing on Speed 1. Use Speed 1 until ingredients have
been blended. Then
gradually
increase to desired speed setting.
Overheating must
The Bowl and Beaters are designed to provide thorough mixing
scraping. Usually, scraping the Bowl once, midway through the mixing process, is
sufficient.
The Food Preparer should
back (4-C and K-45) or lowering the Bowl (K5-A).
WARNING: Do not attempt to scrape Bowl while Food Preparer is running as this
could damage Beaters.
Should scraper or other object drop into Bowl, turn motor OFF before
removing.
While Food Preparer is operating, keep out of reach of children.
always
be turned OFF before tilting the Motor Head
6
without
frequent
EXCLUSIVE
ROUND-THE-BOWL
MIXING...
Adding Ingredients
The standard procedure to follow when mixing most batters, especially cake and
cookie batters, is to add:
Cold Ingredients
It is a good idea to take cold ingredients out of the refrigerator approximately one hour
before mixing time.
Creaming..
Cream butter, margarine, shortening or cream cheese first, then add sugar, eggs, dry
ingredients and liquid, individually.
PLANETARY ACTION
ing, the Beater or Whip moves around the
is Exclusive with KitchenAid ... During mix-
stationary Bowl,
same time turning in the opposite direction on its own axis. Diagram
shows the complete mixing and coverage of Bowl made by path of
the Beater.
Your KitchenAid Food Preparer will mix faster and more thor-
oughly than other electric mixers and, therefore, the mixing time
specified in most recipes must be reduced to avoid overheating.
MIXING TIPS
1/3
dry ingredients
½ liquid ingredients
1/3
dry ingredients
1/2
liquid ingredients
1/3
dry ingredients
. Ingredients should be at room temperature for best results in creaming.
at the
Eggs . .
. When eggs are to be separated, you may find them easier to separate cold.
Then allow them to warm to room temperature. If cold eggs from the refrigerator are
added to creamed butter and sugar, the mixture may curdle. When whole eggs are
specified, each egg should be completely beaten into the mixture, separately, to avoid
breaking down the emulsion. Fresh eggs require more beating than storage eggs.
Adding Nuts, Raisins or Candied Fruits...
Solid materials are folded in last with a few seconds of mixing on Speed 1. The batter
should be thick enough to prevent the fruit or nuts from sinking to the bottom of the
pan while baking. Sticky fruits should be dusted with flour to prevent them from stick-
ing together.
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.
Whipping egg whites
An accumulation of oil or detergent on Bowl will prevent proper whipping of egg
whites. Bowls should either be dishwasher washed or thoroughly washed by hand in
hot sudsy water, rinsed completely with hot water and thoroughly dried.
7
•
Banana Nut Bread
•
Cream Puffs
&
Vanilla Custard Filling
•
Bran Muffins
Eclairs
BAKED
TREATS
•
Basic Noodle Dough
•
Baking Powder Biscuits
•
Apple Crumb Coffee Cake
Banana Nut Bread, Cream Puffs & Eclairs
BANANA NUT BREAD
1/3
cup shortening
cup sugar
½
2 eggs
cup sifted flour
1
3
/
4
1 teaspoon baking
powder
Place shortening and sugar in Bowl; attach
Bowl and Beater. Beat at Speed 6 for
ute. Stop and scrape Bowl. Beat 1 minute
more at Speed 6, then turn to Speed 4 and
add eggs. Beat 30 seconds. Stop and scrape
teaspoon soda
½
1
/
2
teaspoon salt
1 cup mashed ripe
bananas
½ cup chopped
walnuts
1
min-
Bowl. Turn to Speed 6 for 1½ minutes. Stop.
Sift together flour, baking powder, soda and
salt. Turn to Speed 1 and add half of ba-
nanas, half of flour mixture, remaining ba-
nanas, then remaining flour mixture; mixing
30 seconds after each addition. Stop and
scrape Bowl. Blend walnuts in on Speed 1,
about 15 seconds.
1
/
2
Pour in greased and floured 9
loaf pan. Bake at 350°F. for 40 to 45 minutes.
Remove from pan and cool on rack.
Yield:
1
loaf
8
X5X3-inch
CREAM PUFFS
1 cup water
1/2 cup butter or
margarine
1/4 teaspoon salt
1 cup sifted flour
*VANILLA CUSTARD
FILLING
1/3
cup sugar
1 tablespoon flour
1 tablespoon corn
starch
1/4 teaspoon salt
1½
4 large eggs
* Vanilla Custard
Filling
Confectioners'
sugar
cups milk
In a saucepan, combine sugar, flour, corn-
starch and salt. Gradually stir in milk. Cook
and stir until mixture thickens and boils;
cook and stir 2 to 3 minutes longer.
1 egg yolk, slightly
beaten
1 teaspoon vanilla
½ cup whipping
cream, whipped
In a sauce pan, heat water, butter and salt to
full rolling boil. Reduce heat and quickly
stir in flour, mixing vigorously with a
wooden spoon until mixture leaves the sides
of the pan in a ball. Remove from heat.
Attach Bowl and Beater and add flour mix-
ture to Bowl. Turn to Speed 2 and add eggs,
one at a time, beating approximately 30 sec-
onds after each addition. Scrape Bowl and
Beater. Mix at Speed 4 for 15 seconds.
**D
rop
dough from metal mixing spoon
onto greased cookie sheet, or squeeze
through pastry tube into any desired shape,
forming mounds 3 inches apart.
Bake at 400°F. for 10 minutes. Lower heat to
350°F. and bake for 25 minutes. Puffs are
ready when doubled in size, golden brown,
and firm to touch. Remove puffs from oven
and cut the side of each with a sharp knife.
Put them back into the turned-off oven.
Keep oven door ajar and let stand for 10
minutes. Cool puffs on racks. Slit top; fill
with Vanilla Custard Filling. Sprinkle with
confectioners' sugar.
Yield: 12 large or 16 medium cream puffs
**F
or
Eclairs
Force mixture through pastry tube or shape
with spatula into 16 fingers, 1 x 4 inches.
Bake on greased cookie sheets at 400°F. for
40 to 45 minutes. Remove at once to racks
and cool away from drafts. Split, fill with
Vanilla Custard Filling. Top with Chocolate
Icing (see page 16). Store in refrigerator.
Stir a little hot mixture into egg yolk; return
to hot mixture. Cook and stir until mixture
just boils. Add vanilla; cool. Beat smooth;
fold in whipped cream.
BRAN MUFFINS
1 cup boiling
water
1 cup bran
Rakes
1/2
cup shortening
1 cup brown sugar
1/2
cup sugar
2 eggs
2 cups buttermilk
Pour boiling water over bran flakes. Let
stand. Place shortening, brown sugar and
sugar in Bowl. Attach Bowl and Beater.
Turn to Speed 4 and cream for 2 minutes.
Add eggs and continue mixing on Speed 4
for 30 seconds. Add buttermilk and continue
on Speed 4 for 1 minute. Stop and scrape
Bowl.
Sift together flour, soda, baking powder and
salt. Gradually add to sugar mixture on
Speed 1, about 30 seconds. Turn to Speed 4
for 1 minute. Stop. Add vanilla, All-Bran or
Bran Buds and bran flakes which have been
soaking in the boiling water. Turn to Speed
1 and mix 30 seconds or until all ingredients
are mixed. Stop.
Store in tightly covered jars or plastic con-
tainers in the refrigerator. Bake in greased
muffin tins at 400°F. for 20 minutes. Add
dates, raisins or nuts as desired.
2½
cups flour
2/2 teaspoons soda
1 teaspoon baking
powder
teaspoon salt
½
1 teaspoon vanilla
2 cups All-Bran or
Bran Buds
Cereal
Yield: 12 large or 16 medium eclairs
This makes about
for 6 weeks in the refrigerator.
Yield: 2
9
dozen muffins
1
/
2
21/4
quarts and will keep
BASIC NOODLE DOUGH
2 eggs
1/2
teaspoon salt
1/4
inch thick. Sepa-
1½ cups sifted flour
Sift flour and salt into Bowl. Drop in eggs.
Attach Bowl and Beater. Mix on Speed 2 un-
til mixture becomes a very stiff paste, about
45 seconds. If it is too moist, more flour must
be added. (You may want to scrape Bowl
and Beater half way through the mixing
time.) Divide dough into halves and roll into
two balls.
Put floured tablecloth or pastry cloth on
wooden board or marble, wooden or enamel
kitchen table. Place dough on cloth and with
floured rolling pin, roll very thin. Turn
dough often, rolling it first on one side, then
on the other, flouring cloth and rolling pin
occasionally. Roll up dough tightly into a
long roll and, with a sharp knife, cut into
crosswise slices about
rate and unroll slices. Place in 200°F. oven
for 30 minutes to 1 hour to dry out. Store in
ajar.
To Cook: Cook in boiling, salted water for 20
to 25 minutes or until tender.
Yield: About 8 ounces
BAKING POWDER BISCUITS
2 cups sifted
flour
1 teaspoon salt
Sift flour, salt and baking powder into Bowl.
Cut shortening into 4 to 5 pieces and drop in
Bowl; attach Bowl and Beater. Turn to
Speed 1 and cut shortening in, about
ute. Stop and scrape Bowl.
h cup milk
2
4 teaspoons bak-
ing powder
1/3
cup shortening
1
min-
APPLE CRUMB COFFEE
CAKE
*
Crumb Topping
½ cup butter or
margarine,
softened
½ cup sugar
½ teaspoon salt
1/4
cup warm water
(105°F. to 115
0
F.)
1 package active
dry yeast
Prepare Crumb Topping and set aside. Place
butter in Bowl; attach Bowl and Beater. Beat
at Speed 6 until butter is consistency of
mayonnaise, about 2 minutes. Stop and
scrape Bowl.
Turn to Speed 1 and add sugar and salt
gradually, about 30 seconds. Increase to
Speed 6 and beat until light and creamy,
about 21/
2
minutes. Stop and scrape Bowl.
Dissolve yeast in warm water. Add yeast
mixture, eggs and milk to butter mixture.
Gradually turn to Speed 6 and beat until
well blended, about 1 minute. Turn to Speed
2 and gradually add flour, about 1 minute.
Turn to Speed 6 for 1 minute. Stop.
Spread batter in greased and floured 9-inch
square cake pan. Arrange apples over dough
and sprinkle with Crumb Topping. Cover;
let rise in a warm place, free from draft, un-
til doubled in bulk, about 1 hour.
Bake at 375°F. for 35 to 40 minutes. Remove
from pan and serve warm or allow to cool
on rack.
Yield: One 9-inch coffee cake
3 eggs at room
temperature
1/4
cup milk at
room
temperature
21/
3
cups flour
3 medium
apples, sliced
Add milk and mix on Speed
1
about 45 sec-
onds or until dough starts to cling to Beater.
Avoid overheating. Stop. Turn dough onto
lightly floured board. Knead dough lightly
until smooth, about 20 seconds. Pat or roll to
1/2
inch thickness. Cut with 2-inch biscuit
cutter.
Place biscuits on greased baking sheets and
brush with melted butter or margarine. Bake
at 450°F. for 12 to 15 minutes. Remove and
serve immediately.
Yield: 1 dozen biscuits
*
CRUMB TOPPING
~ cup sugar
½ cup flour
2 teaspoons
cinnamon
6 tablespoons butter or margarine
Combine all ingredients in Bowl; attach
Bowl and Beater. Mix on Speed 2 about 2
minutes or until mixture is crumbly.
10
•
Quick Plain Cake
•
Standard Plain Cake
•
Easy White Cake
•
Walnut Cake
CAKES
•
Chocolate Cake
•
Old Fashioned Pound Cake
•
Chocolate Pound Cake
•
Angel Food Cake
QUICK PLAIN CAKE
11/
cups sifted
2'/4
cake flour
3 teaspoons bak-
ing powder
1
teaspoon salt
Sift dry ingredients into Bowl. Add shorten-
ing, % cup milk and vanilla. Attach Bowl
and Beater. Turn to Speed 2 and beat 1 min-
ute. Stop.
Add remaining milk and eggs. Turn to
Speed 2 and beat 30 seconds. Stop and
scrape Bowl. Turn to Speed 6 and beat 1
minute.
Pour batter into 2 greased and floured 8 or
9-inch cake pans. Bake at 375°F. for 25 min-
utes or until done. Allow to cool before
frosting.
Yield: One 2-layer cake
STANDARD PLAIN CAKE
3
cups sifted cake
flour
2½ teaspoons bak-
ing powder
1
teaspoon salt
½ cup plus
tablespoons
shortening
Sift together dry ingredients. Place shorten-
ing and sugar in Bowl and attach Bowl and
Beater. Gradually turn to Speed 4 and beat
for 1 minute. Stop and scrape Bowl. Return
to Speed 4 and beat for 1 minute more. Add
eggs, one at a time, beating 30 seconds after
each addition. Stop and scrape Bowl. Return
to Speed 4 and beat until mixture is light
and fluffy, about 1 minute.
Turn to Speed 1 and add a third of the dry
ingredients, half of milk and vanilla, a third
of the dry ingredients, remaining milk and
vanilla and remaining dry ingredients, beat-
ing 15 seconds after each addition. Stop and
scrape Bowl. Turn to Speed 4 and beat 15
seconds. Stop.
Pour batter into 2 greased and floured 9-inch
cake pans. Bake at 350°F. for 35 to 40 min-
utes. Allow to cool before frosting.
Yield: One 2-layer cake
2
3
cups sugar
½ cup shortening
1
cup milk
1
teaspoon vanilla
2
eggs
13/
4
cups plus
tablespoons
sugar
2
eggs
11/4 cups milk
11/
2
teaspoons
vanilla
2
EASY WHITE CAKE
cups sifted cake
3
Hour
cups sugar
3
/
1
4
3 teaspoons bak-
ing powder
Sift dry ingredients into Bowl. Add shorten-
ing and 1 cup milk. Attach Bowl and Beater.
Gradually turn to Speed 6 and beat for 1
minute or until smooth. Stop and scrape
Bowl. Add egg whites, remaining milk and
vanilla. Beat on Speed 6 for 1 minute or un-
til smooth and fluffy. Pour into 2 greased
and floured 8 or 9-inch cake pans. Bake at
350°F. for 35 minutes or until done. Allow to
cool before frosting.
Yield: One 2-layer cake
WALNUT
9 eggs, separated
1½ cups sugar
2 teaspoons
vanilla
~
cup sifted cake
flour
Place egg whites in Bowl. Attach Bowl and
Whip. Gradually turn to Speed 8 and whip
until Soft Peaks form (see page 18), about 1
minute, 45 seconds. Gradually add
sugar and continue whipping until very stiff
peaks form, about 1 minute, 15 seconds.
Stop. Transfer egg whites to another large
bowl.
Combine egg yolks, remaining sugar and va-
nilla in Bowl. Attach Bowl and Whip. Beat
on Speed 6 until thick and lemon colored,
about 1 minute. Stop and scrape Bowl. Add
flour, cinnamon and salt and whip on Speed
2 about 30 seconds or until mixed. Stop and
scrape Bowl. Beat on Speed 2 for 15 seconds
longer.
Fold batter gently into egg whites with a
spatula. Then fold in walnuts. Pour into an
ungreased 10-inch tube pan. Bake at 350°F.
for 55 to 65 minutes or until done. Invert pan
and cool completely before removing cake.
Yield: One 10-inch cake
teaspoon
½
1 cup shortening
1½ cups milk
3 egg whites
teaspoon vanilla
1
CAKE
2 teaspoons
cinnamon
1 teaspoon salt
2 cups finely
chopped
walnuts
salt
3
/
4
cup
11
CHOCOLATE CAKE
2 cups sifted cake
flour
1 teaspoon baking
powder
½ teaspoon soda
1 teaspoon salt
1
1
/
3
cups sugar
1
/
2
cup shortening
Sift dry ingredients into Bowl. Add shorten-
ing, % cup milk and vanilla. Attach Bowl utes or until done. Allow to cool before
and Beater. Turn to Speed 2 and beat 1 min-
ute. Stop and scrape Bowl. Beat on Speed 2
for 1 minute more. Stop.
1 cup milk
1 teaspoon vanilla
2 eggs
2 ounces (2
squares)
unsweetened
chocolate,
melted
Add remaining milk, eggs and chocolate.
Turn to Speed 2 and beat for 30 seconds.
Stop and scrape Bowl. Turn to Speed 6 and
continue beating 1 minute. Stop.
Pour batter into 2 greased and floured 8 or
9-inch cake pans. Bake at 375°F. for 25 min-
frosting.
Yield: One 2-layer cake
12
OLD FASHIONED POUND
CAKE
10 eggs, separated
1 pound sweet
butter
1 teaspoon vanilla
Place egg whites in Bowl. Attach Bowl and
Whip. Gradually turn to Speed 8 and whip
until egg whites are Stiff But Not Dry (see
page 18). Stop. Remove whites from Bowl.
Place butter and flour in Bowl. Attach Bowl
and Whip. Gradually turn to Speed 2 and
beat 2
minutes. Stop and scrape Bowl. Re-
1
/
2
turn to Speed 2 and continue beating 2
minutes. Stop. Remove butter and flour mix-
ture from Bowl, keeping separate from egg
whites.
Place egg yolks, sugar and vanilla in Bowl.
Attach Bowl and Whip. Beat on Speed 4 for
2 minutes. Stop and scrape Bowl. Turn to
Speed 6 and beat 1 minute. Stop.
41/4
cups sifted, self-
rising flour
2 cups sugar
Turn to Speed 1 and add eggs, one at a time,
beating 15 seconds after each addition. Add
light cream and beat 15 seconds. Turn to
Speed 4 and beat 15 seconds more. Stop.
Pour batter into a well-oiled 10-inch tube
pan and bake at 325°F. for 1 hour, 40 min-
utes or until done. Cool cake completely be-
fore removing from pan. Do not invert pan.
Yield: One 10-inch cake
ANGEL FOOD CAKE
1½ cups sifted cake
1
/2
flour
1% cups sugar
1½ cups egg whites
(12 to 15 eggs)
Sift flour once and measure; sift again three
times with
1/3
cup of the sugar. Sift remain-
ing sugar; keep separate from flour-sugar
mixture.
1/4
11/
z
teaspoons cream
1
1
/
2
teaspoons
teaspoon salt
of tartar
flavoring
Add butter and flour mixture to egg yolk
mixture. Gradually turn to Speed 4 and beat
5 minutes. Stop and scrape Bowl. Add
beaten egg whites. Mix on Speed 2 until
mixed in, about 1 minute. Turn to Speed 4
and beat 10 minutes. If necessary, stop and
scrape Bowl half way through this mixing
process.
Pour batter into a greased and floured 10-
inch tube pan. Drop pan to remove air bub-
bles. Bake at 325°F. for 1 hour, 20 minutes or
until done. Cool cake completely before re-
moving from pan. Do not invert pan.
Yield: One 10-inch cake
CHOCOLATE POUND CAKE
3 cups sifted cake
Hour
3 cups sugar
1 cup cocoa
3 teaspoons bak-
ing powder
1 teaspoon salt
Sift dry ingredients into Bowl. Make a well
in the center and add softened butter, milk
and vanilla. Attach Bowl and Beater. Turn
to Speed 1 for 1 minute or until mixed. Stop
and scrape Bowl. Turn to Speed 6 and beat 5
minutes. Stop and scrape Bowl.
1 cup butter,
softened
1½
cups milk
3 teaspoons
vanilla
3 eggs
1/4
cup
light cream
Place egg whites in Bowl. Attach Bowl and
Whip. Turn gradually to Speed 6 and whip
until whites are Frothy (see page 18), about
20 to 30 seconds. Stop.
Add salt, cream of tartar and flavoring. Turn
to Speed 6 and continue whipping until
whites are almost Stiff But Not Dry, about 2
to 2
1
/
2
minutes.
Turn to Speed 2, and add sifted sugar gradu-
ally, about 1 minute. Stop and scrape Bowl.
Turn to Speed 6 and whip 5 seconds. Stop.
Remove Bowl. Sift about a quarter of the
flour-sugar mixture over the batter. Very
gently fold in with a spatula, making 10 to 12
strokes. Repeat until all flour is gently
folded in.
Pour into ungreased 10-inch tube pan. Bake
at 375°F. for 35 minutes. Let cool in inverted
pan for 1 hour.
Yield: One 10-inch cake
13
COOKIES AND BROWNIES
•
Spiced Oatmeal Cookies
•
Butterscotch Refrigerator Cookies
•
Sugar Cookies
•
Brownies
SPICED OATMEAL COOKIES
1
1
/
2
cups flour
2 teaspoons bak-
ing powder
teaspoon salt
½
2 teaspoons
cinnamon
1 teaspoon ground
cloves
In a separate bowl, sift together flour, bak-
ing powder, salt and spices. Add oatmeal.
Place shortening in Bowl. Attach Bowl and
Beater. Turn to Speed 6 and beat until
shortening is consistency of mayonnaise,
about 2 minutes. Gradually add sugar, about
1
minute, and continue beating until light
and creamy, about 2 minutes. Add egg and
beat about 30 seconds. Stop and scrape
Bowl.
Turn to Speed
ternately with milk in this way: add half of
dry ingredients, all liquid, and remaining
dry ingredients, mixing 10 to
ter each addition. Stop and scrape Bowl.
Turn to Speed
seconds.
Drop by teaspoonfuls on greased baking
sheet. Bake at 350°F. for 20 minutes. Remove
from sheet immediately.
Yield: 3 dozen cookies
REFRIGERATOR COOKIES
cups sifted flour
2/4
2 teaspoons bak-
jug powder
½ teaspoon salt
½ cup shortening
Sift flour, baking powder and salt into Bowl.
Cut shortening into
Bowl. Add sugar, eggs and vanilla. Attach
Bowl and Beater. Turn to Speed
until ingredients are combined, about 30
seconds. Stop and scrape Bowl.
½ teaspoon ground
ginger
i% cups oatmeal
cup shortening
½
1 cup brown sugar
1 egg
cup milk
½
1
cup seeded
raisins
1
and add dry ingredients al-
15
seconds af-
1
and add raisins, about 15
BUTTERSCOTCH
2 cups brown
- sugar
2 eggs
teaspoon vanilla
1
½ cup chopped
walnuts
5
pieces and drop in
4
or
and stir
1
Turn to Speed 2 and beat until ingredients
are thoroughly combined, about 2 minutes.
Add nuts. Turn to Speed
seconds. Stop.
Form into 2 rolls about 2
ter. Wrap in waxed paper, and chill. When
ready to bake, slice off as many cookies as
desired, ½ to
apart on ungreased baking sheet. Bake at
400°F.
sheet immediately.
Yield:
for 8 to
4
dozen cookies
11
/
4
inch thick. Place
10
1
and stir about 30
1
/
2
inches in diame-
1/2
minutes. Remove from
SUGAR COOKIES
1
cup butter or
margarine
1
teaspoon
vanilla
3/4
cup sugar
2 eggs, well beaten
Put butter and vanilla in Bowl. Attach Bowl
and Beater. Turn to Speed 6, creaming to
make smooth mixture, about 2 minutes.
Gradually add sugar, about 30 seconds. Con-
tinue beating 1 minute. Add eggs and con-
tinue beating for 30 seconds. Stop and
scrape Bowl.
Sift dry ingredients together. Turn to Speed.
1 and gradually add dry ingredients until
thoroughly mixed, about
Drop, by teaspoonfuls, on greased baking
sheet (3 inches apart). Bake at
8 minutes. Sprinkle with sugar while still
hot.
Yield:
4
dozen cookies
2
cups flour
I
teaspoon cream
of tartar
½
teaspoon soda
1/4
teaspoon nutmeg
1/
4
teaspoon salt
Sugar
1
minute. Stop.
400°F.
for 6 to
inch
14
Sugar Cookies and Brownies
BROWNIES
1 cup butter or
margarine, soft-
ened
4 ounces (4
squares)
unsweetened
chocolate
1/2
Melt
cup of butter with chocolate; cool.
Add remaining butter and sugar to Bowl. At-
tach Bowl and Beater. Turn to Speed
30
seconds, then increase to Speed 6 and
cream for 2 minutes. Stop and scrape Bowl.
Turn to Speed
4
beating 15 seconds after each addition. Add
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup sifted flour
teaspoon salt
½
1 cup chopped
nuts
and add eggs, one at a time,
2
for
vanilla and continue on Speed
4 for 15
onds longer. Stop and scrape Bowl.
Add melted and cooled butter and choco-
late. Turn to Speed
2
for
30
seconds. Stop.
Add flour, salt and nuts and mix on Speed I
until well blended, about
30
seconds.
Pour into a greased and floured
inch pan. Bake at
350°F.
for
Cool in pan and cut into small squares.
Yield: 5 dozen brownies
S
15
13X9X2-
45
minutes.
sec-
Fudge and Penuche
Speedy KitchenAid Frosting
PENUCHE
Butter
1½
cups granulated
sugar
1 cup brown sugar
1/3
cup light cream
1/3
cup milk
Butter sides of a heavy 2-quart saucepan. In
it, combine sugars, cream, milk and butter.
Heat over medium heat, stirring constantly,
until sugars dissolve and mixture comes to a
boil. Cook to soft ball stage (238°F.), stirring
2
tablespoons but-
ter or margarine
1
teaspoon vanilla
cup chopped
½
walnuts or
pecans
only if necessary. Immediately remove from
heat and cool to lukewarm (110°F.).
stir.
Pour into Bowl and add vanilla. Attach
Bowl and Beater. Gradually turn to Speed 2
and beat about 5 minutes or until candy be-
comes very thick and starts to lose its gloss.
Quickly stir in nuts on Speed 1 and spread
in buttered shallow pan. Score while warm;
cut when firm.
17
Do not
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