KitchenAid KV25G0XWH5, KV25G0XGR5, KV25G0XBW5, KV25G0XWW5, KV25G0XQWW5 Owner’s Manual

...

BOWL STAND

iNSTRUCTiONS AND RECIPES

MIXERLiFT

g708307C FOR THE WAY iT'S MADE, _'

1-800-541-6390

Details inside

HassJe-Free RepJacement Warranty

We're so confident

the quality of our

products meets the

exacting standards of

KitchenAid that, if

your stand mixer should fail within the

first year of ownership, KitchenAid will arrange to deliver an identical or comparable replacement to your door free of charge and arrange to have your "failed" stand mixer returned to us. Your replacement stand mixer will also be covered by our one year full warranty. Please

follow these instructions to receive this quality service.

If you reside in the 50 United

States and your KitchenAid '_stand mixer should fail within the first

year of ownership, simply call our toll-free Customer Satisfaction

Center at 1-800-541-6390, 8 a.m. to 8 p.m., Monday through Friday,

10 a.m. to 5 p.m., Saturday, Eastern Time. Give the consultant your complete shipping address. (No P.O.

Box Numbers, please.)

When you receive your

replacement stand mtxer, use the carton and packing materials to

pack up your "failed" stand mixer.

In the carton, include your name and address on a sheet of paper along with a copy of the proof of

purchase (register receipt, credit card charge slip, etc.).

For a detailed explanation of

warranty terms and conditions,

including how to arrange for service outside the United States, see the

Warranty section.

Proof of Purchase and Product Registration

Always 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.

Before you use your stand mixer, please fill out and mail your product registration card packed

with the stand mixer. This card will

Model Number

Serial Number

Date Purchased

Store Name

enable us to contact you in the unlikely event of a product safety

notification and assist us in complying with the provisions of

the Consumer Product Safety Act. This card does not verify your warranty.

Please complete the following for

your personal records:

Table of Contents

Hassle-Free Replacement Warranty ..................................... Inside Front Cover

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

Stand Mixer Safety ........................................................................................ 4

Important Safeguards .................................................................................... 4

Warranty ........................................................................................................ 5

For the 50 United States and District of Columbia ................................. 5

For Puerto Rico........................................................................................ 6

Arranging for Service after the Warranty Expires .................................... 6

Arranging for Service Outside the 50 United States and Puerto Rico .....6

Ordering Accessories and Replacement Parts ................................................ 6

Electrical Requirements .................................................................................. 7

Troubleshooting Problems ............................................................................. 7

About Your Mixer

Bowl Lift Stand Mixer Features ...................................................................... 8

Assembling Your Bowl Lift Mixer ................................................................... 9

Using the Pouring Shield ............................................................................. 10

Using Your KitchenAid _Attachments .......................................................... 11

Mixing Time ................................................................................................. 11

Mixer Use..................................................................................................... 11

Care and Cleaning ....................................................................................... 12

Beater to Bowl Clearance ............................................................................ 12

Speed Control Guide - 10 Speed Mixers ...................................................... 13

Mixing Tips .................................................................................................. 14

Egg Whites ............................................................................................ 15

Whipped Cream .................................................................................... 15

Attachments and Accessories - General Instructions ................................... 16

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

Cakes and Frostings ..................................................................................... 27

Cookies, Bars, and Candies .......................................................................... 40

Piesand Desserts ......................................................................................... 50

Yeast Breads and Quick Breads ................................................................... 55

General Instructions for Mixing and Kneading Yeast Dough ................ 55

Bread Making Tips................................................................................. 56

KitchenAid "_Attachments and Accessories .................................................. 80

Stand Mixer Safety

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 immediatel_

follow instructions.

injured if you don't follow

You can be killed or seriously 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.not followed.

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the T611owing:

1. Read all instructions.

2. To avoid 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, ha.ir, clothing, as well as spa.tulas and other utensils away from beater durinq operation.to

reduce the risk of injury to persons and/or damage_o 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 center tot .

examination, repair or electrical or mechanical adiustment. Call the

KitchenAid Customer Satistaction Center at 1-800-541-6390 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.

SAVE THESE INSTRUCTIONS

THIS PRODUCT IS DESIGNED FOR HOUSEHOLD

USE ONLY.

KitchenAid ®Stand Mixer Warranty for

the 50 United States and District of Columbia

This warranty extends to the purchaser and any succeeding owner for stand mixers operated in the 50 United States and District of Columbia.

Length of

Warranty:

One Year Full

Warranty from date of

purchase.

KitchenAid Will Pay For Your Choice of:

Hassle-Free Replacement of your

stand mixer. See inside front cover for details on how to

arrange for service, or call the Customer

Satisfaction Center

toll-free at

1-800-541-6390.

The replacement parts

and repair labor costs

to correct defects in

materials and

workmanship. Service

must be provided by an Authorized

KitchenAid Service Center. See the KitchenAid _ Stand

Mixer Warranty for Puerto Rico on the

following page on

how to arrange for service.

KitchenAid Will Not Pay For:

A. Repairs when stand

mixer is used in other than normal

single family home use.

B. Damage resulting

from accident,

alteration, misuse or abuse.

C. Any shipping or

handling costs to deliver your stand

mixer to an

Authorized Service

Center.

D. Replacement parts

or repair labor costs for stand

mixers operated outside the 50

United States and District of Columbia.

KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES. Some states 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 state to state.

KitchenAid ®Stand Mixer Warranty

for Puerto Rico

A limited one year warranty extends to the purchaser and any succeeding owner for stand mixers operated in Puerto Rico. During the warranty period, all service must be handled by an Authorized

KitchenAid Service Center. Please

bring the stand mixer, or ship it

prepaid and insured, to the nearest Authorized Service Center. Call toll-

free 1-800-541-6390 to learn the location of a Service Center near

you. Your repaired stand mixer will be returned to you prepaid and

insured.

Arranging for Service

after the Warranty Expires

For service information, call toll-free 1-800-541-6390 or write to:

Customer Satisfaction Center, KitchenAid Portable Appliances, P.O.

Box 218, St. Joseph, MI 49085-

0218.

Arranging for Service Outside

the 50 United States and Puerto Rico

Consult your local KitchenAid dealer the stand mixer for information on or the store where you purchased how to obtain service.

Ordering Accessories and Replacement Parts

To order accessories or replacement parts for your stand mixer, call toll-

free 1-800-541-6390 or write to:

Customer Satisfaction Center, KitchenAid Portable Appliances, P.O.

Box 218, St. Joseph, MI 49085-

0218.

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.

The maximum rating is based on the attachment that draws the

greatest load (power). Other recommended attachments may draw significantly less power.

Troubleshooting Problems

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.

Please read the following before calling your service center.

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

stand mixer. 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 the

"Beater to Bowl Clearance" section.

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 the

"Arranging for Service" section. Do not return the stand mixer to

the retailer as they do not provide service.

Bowl Lift Stand Mixer Features

Motor Head

Attachment Hub (See the "Attachments and

Accessories" section.)

Speed Control

Knob

Bowl Height

Adjustment

Screw

Locating Pins Bowl Support

Attachment

Knob

Bowl Lift Handle (not shown)

Beater Shaft

-- Stainless Steel Bowl

Bowl Handle

Flat Beater

Wire Whip

PowerKnead TM Spiral Dough Hook

Assembling Your Bowl Lift Mixer

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.

To Attach Bowl

1. Be sure spee.d control is OFFand stand m_xer is unplugged.

2. Place bowl lift handle in down

position.

3. Fi.tbowl supports over locating

_lns.

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

latch.

5. Raise bowl before mixing.

6. Plug into a grounded 3 prong outlet.

Raise

To Lower Bowl

1. Rotate handle back and down.

To Remove Bowl

1. Be sure speed control is OFFand stand mixer is unplugged.

2. Place bowl lift handle in down

position

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

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

To Attach Flat Beater, Wire Whip, or PowerKnead TM

Spiral Dough Hook

1. Slide speed control to OFF and unplug.

2. Slip flat beater on beater shaft.

ii2

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

4. Plug into a grounded 3 prong outlet.

To Remove Flat Beater, Wire Whip, or PowerKnead TM

Spiral Dough Hook

1. Slide speed control to OFF and unplug.

2. Press Beater upward and turn to the left.

3. Pull beater from beater shaft.

Household Stand Mixer Speed Control

To Raise Bowl

1. Rotate handle to straight-up position.

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

Plug into a grounded 3 prong outlet. Speed con.trol lever should always be set on lowest speed for start_nq, then gradually move.d to desired higher speed to avoid

splashing ingredients out of bowl. See the Speed Control Guide

section.

Auto-ResetMotorProtection

Ifthestandmixerstopsdueto overload,slidethespeedcontrol

leverto OFF.Afterafewminutes, thestandmixerwillautomatically

reset.SlidetheSpeedControlLever tothedesiredspeedandcontinue mixing.

Using the Pou

Attaching the Pouring Shield*

1. Make sure the speed control lever is set to the OFF/0 position.

2. Unplug the stand mixer.

3. Attach desired accessory and raise the mixing bowl.

4. Slide pouring shield collar around beater shaft, centering collar over

rim of bowl.

Using the Pouring Shield

Pour ingredients into the mixing

bowl through the chute portion of shield.

IMPORTANT: Make sure the guides on the bottom of the chute rest on

the rim of the bowl to keep ingredients from falling outside the

bowl as they are added.

If the stand mixer does not restart,

see the "Troubleshooting Problems" section.

ring Shield*

Pouring

Chute

Removing the Pouring Shield

1. Make sure the speed control lever is set to the OFF/0 position.

2. Unplug the stand mixer.

3. Remove pouring chute from collar.

4. Slide pouring shield collar off bowl.

5. Lower the bowl support by turning the bowl-lift lever

clockwise.

6. Remove accessory and the mixing bowl.

Cleaning the Pouring Shield Wash in warm sudsy water. If you

wish, you may place on the top rack of your dishwasher.

*If Pouring Shield is included.

Using Your KitchenAid ®Attachments

Fiat 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

PowerKnead TM Spiral 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

Mixer Use

Injury Hazard

Unplug mixer before touching beaters.

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

NOTE: Do not scrape bowl while stand mixer is operating.

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.

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 stand mixer 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 stand mixer. This is normal.

Care and Cleaning

Bowl, white flat beater and white

spiral dough hook may be washed in an automatic dishwasher. Or,

clean them thoroughly in hot sudsy water and rinse completely before drying. Wire whip, burnished spiral dough hook and burnished flat

beater should be hand washed and dried immediately. Do not wash

wire whip, burnished spiral dough hook and burnished flat beater in a

dishwasher. Do not store beaters on shaft.

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.

Beater to Bowl Clearance

Your stand mixer is adjusted at the factory so 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, you can correct the clearance

easily.

1. Unplug stand mixer.

2. Place bowl lift handle in down position.

3. Attach flat beater.

4. Adjust so flat beater just clears bottom surface of bowl when in

lifted position by turning screw (A) counterclockwise to raise the bowl and clockwise to lower the

bowl. Just a slight turn is all that is required: the screw will not

rotate more than ¼ turn (90 degrees) in either direction.

(The full range of adjustment is

1_turn, or 180 degrees.)

5. Place bowl lift handle in up position to check clearance.

6. Repeat steps 4 and 5 if necessary.

NOTE: When properly adjusted, the

flat beater will not strike on the

bottom or side of the bowl. If the

flat beater or the wire whip is so

close that it strikes the bottom of

the bowl, coating may wear off the

beater or wires on whip may wear.

Speed Control Guide

All speeds have the Soft Start _feature which automatically starts the stand

mixer at a lower speed to help avoid ingredient splash-out and "flour puff"

at start-up then quickly increases to the selected speed for optimal

performance.

Number of Speed Stir

Speed STIR

For slow stirring, combining, mashing, starting all mixing procedures. Use to add flour and dry ingredients to batter, and add liquids to dry ingredients. Do not use STIR speed to mix or knead

yeast doughs.

SLOW MIXING

4 MIXING,

BEATING

6 BEATING,

CREAMING

8 FAST BEATING,

WHIPPING

10 FAST WHIPPING

For slow mixing, mashing, faster stirring. Use to mix and knead yeast doughs, heavy batters and candies; start mashing potatoes or other

vegetables; cut shortening into flour;

mix thin or splashy batters. Use with Can Opener attachment.

For mixing semi-heavy batters, such as cookies. Use to combine sugar and shortening and to add sugar to egg

whites for meringues. Medium speed for cake mixes. Use with: Food Grinder,

Rotor Slicer/Shredder, Pasta Roller, and FruitNegetable Strainer.

For medium-fast beating (creaming) or

whipping. Use to finish mixing cake,

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

Juicer attachment.

For whipping cream, egg whites, and boiled frostings.

For whipping small amounts of cream, egg whites or for final whipping of mashed potatoes. 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.

Use Speed 2 to mix or knead yeast doughs. Use of any other speed creates high potential for stand mixer failure. The PowerKnead TM Spiral Dough Hook efficiently kneads most yeast dough within 4 minutes.

Mixing Tips

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 _ stand 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 _ stand mixer works more quickly

than other mixers. In general,

mixing a cake with the KitchenAid _ stand 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"

section.

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 the "Beater to

Bowl Clearance" section.

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 keep the fruit or nuts

from sinking to the bottom of the

pan during baking. Sticky fruits should be dusted with flour for

better distribution in the batter.

Liquid Mixtures

Mixtures containing large amounts of liquid ingredients should be

mixed at lower speeds to avoid splashing. Increase speed only after

mixture has thickened.

Egg Whites

Whipped Cream

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 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.

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. Seechart below.

AMOUNT SPEED

1/4cup (50 mL) .....GRADUALLY to 10

1_cup (125 mL) ...GRADUALLY to 10

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

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

Whipping Stages

Watch cream closely during

whipping. Because your

KitchenAid <_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.

Stiff but not Dry Sharp, stiff peaks form when wire whip is removed. Whites are uniform in color and glisten.

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

Attachments and Accessories

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.

See the Use and Care Guide that came with your stand mixer attachments for speed settings and operating time.

Attachment Knob Attachment

Power Shafts

Hinged Hub Cover

Attachment Hub Socket

SNot part of mixer.

General

..... H o LIs in g

Notch Pin

Attachn _entShaft

Housing

Instructions

Attachment

To Attach

1. Turn stand mixer off and unplug.

2. Loosen attachment knob by turning it counterclockwise.

3. Flip up hinged hub cover.

4. Insert attachment shaft housing into attachment hub, making certain that attachment power shaft fits into square attachment hub socket. It may be necessary

to rotate attachment back and forth. When attachment is in

proper position, the pin on the attachment will fit into the

notch on the hub rim.

5. Tighten attachment knob by turning clockwise until attachment is completely

secured to stand mixer.

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.

6. Plug into a grounded 3 prong outlet.

To Remove

1. Turn stand mixer off and unplug.

2. Loosen attachment knob by

turning it counterclockwise.

Rotate attachment slightly back

and forth while pulling out.

Crabmeat Dip

1 package (8 oz) light

cream cheese

1 cup reduced-fat

cottage cheese

¼ cup reduced-calorie

mayonnaise

1 can (6_ oz)

crabmeat, flaked

1 tablespoon lemon

juice

3 tablespoons

chopped green onions

teaspoon garlic salt

3 drops hot pepper

sa uce

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 --4m

bowl. Add all remaining ingredients. Turn to Speed 6 and beat about 1 minute, or until all mr" ingredients are combined.

Refrigerate until well chilled. Serve with assorted

crackers or raw vegetables. Yield: 24 servings (2 tablespoons per serving).

Per serving: About 42 cal, 4 g protein, 1 g carb,

3 g fat, 12 mg chol, 180 mg sodium.

3. Replace attachment hub cover. Tighten attachment knob by

turning it clockwise.

[11

-4

[11

-4

m m

Creamy Pineapple Fruit Dip

4 ounces light cream

cheese

½ cup marshmallow

cream

1 can (8 oz) crushed

pineapple, well

drained

2 teaspoons 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 per serving).

Per serving: About 61 cal, 1 g protein, 11 g carb, 2 g fat, 3 mg chol, 58 mg sodium.

Layered Mexican Dip

1 package (8 oz) light

cream cheese cup shredded hot

pepper Monterey Jack cheese

¼ cup bean or black

bean dip

½ cup thick and

chunky salsa cup chopped green

onions

¼ cup sliced pitted

ripe olives

Fiesta Cheesecake Appetizer

2 packages (8 oz

each) light cream cheese, softened

1 package (1.25 oz)

taco seasoning mix

3 eggs 2 cups shredded

Marble-Jack cheese

1 can (4 oz) green

chilies

1 cup light sour

crea m

1 cup salsa

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" serving plate to within 1 or 2" 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 (¼ cup per serving).

Per serving: About 70 cal, 4 g protein, 3 g carb,

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

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_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" springform pan.

Bake at 350°F for 40 minutes, or until knife inserted near center 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 protein, 5 g carb, 9 g fat, 59 mg chol, 421 mg sodium.

Nutty Cheese Bali

1 cup shredded sharp

Cheddar cheese

1 cup shredded Swiss

cheese

1 package (8 oz) light

cream cheese

2 tablespoons

chopped fresh chives

2 teaspoons

Worcestershire

sa uce

¼ teaspoon paprika

teaspoon garlic

powder

¼ cup finely chopped

pecans

Spinach and Cheese Crostini

1 baguette loaf, cut

into _" slices

2 teaspoons butter or

margarine cup finely chopped

onion

1 clove garlic, minced 1 package (9 oz)

frozen chopped

spinach, thawed

and squeezed dry

1 package (8 oz) light

cream cheese

¼ cup roasted red

peppers

cup shredded

Cheddar cheese

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 per serving).

Per serving: About 65 cal, 4 g protein, 1 g carb, 5 g fat, 13 mg chol, 109 mg sodium.

Place baguette slices on baking sheet. Bake at

375°F for 4 to 6 minutes, or until toasted. Set aside.

Melt butter in 10" 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 Cheddar cheese. Bake at 375°F 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 protein, 16 g

carb, 6 g fat, 12 mg chol, 324 mg sodium.

Mushroom-Onion Tartlets

Pastry Crusts

4 oz light cream

cheese

3 tablespoons butter

or margarine, divided

¾ cup plus 1 teaspoon

all-purpose flour

8 oz fresh

mushrooms, coarsely chopped

cup chopped green onions

Filling

1 egg

¼ teaspoon dried

thyme leaves cup shredded Swiss

cheese

To Make Pastry Crusts:

Place cream cheese and 2 tablespoons 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 ¾cup 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 butter in 10" 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 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 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 protein, 8 g carb,

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

Sweet Potato Puff

2 medium sweet

potatoes, cooked

and peeled cup low-fat milk

cup sugar

2 eggs 2 tablespoons butter

or margarine teaspoon nutmeg

teaspoon cinnamon

Crunchy Praline Topping

2 tablespoons butter

or margarine, melted

cup corn flakes

¼ cup chopped

walnuts or pecans

¼ cup firmly packed

brown sugar

1 large butternut

squash, baked

(about 3 cups

cooked)

¼ cup butter or

margarine, melted teaspoon dried

tarragon leaves teaspoon salt

teaspoon black

pepper

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 butter, nutmeg, and cinnamon.

Turn to Speed 4 and beat about 1 minute.

Spread mixture in greased 9" pie plate. Bake at

400°F 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

STIRSpeed and mix about 15 seconds. Spread

on hot puff. Bake 10 minutes longer. Yield: 6 servings (_ cup per serving).

Per serving: About 268 cal, 6 g protein, 35 g

carb, 12 g fat, 2 mg chol, 176 mg sodium.

Herbed Whipped Squash

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 (_ cup per serving).

Per serving: About 107 cal, 1 g protein, 11 g

carb, 7 g fat, 0 mg chol, 137 mg sodium.

Appetizer Cream Puffs

with Creamy Feta Olive Filling

Cream Puffs

1 cup water

cup butter or margarine

¼ teaspoon salt

1 cup aft-purpose

flour

4 eggs

Filling

1 package (8 oz) light

cream cheese

4 oz crumbled

tomato-basil feta cheese

cup light sour cream

cup finely chopped

kalamata or ripe ofives

teaspoon 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" apart. Bake at 400°F for 10 minutes. Reduce heat to 350°F 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 filling into each cream puff.

Yield: 36 servings (1 filled cream puff per

serving). Per serving: About 72 cal, 2 g protein, 4 g carb,

5 g fat, 37 mg chol, 132 mg sodium.

Mashed Potatoes

5 large potatoes

(about 2_ Ibs),

peeled, quartered,

and boiled cup low-fat milk,

heated

2 tablespoons butter

or margarine

1 teaspoon salt

teaspoon black

pepper

9 large potatoes

(about 5 Ibs), peeled,

quartered, and boiled

2/_cups low-fat milk,

heated

3 tablespoons butter

or margarine

1_ teaspoons salt

¼ teaspoon 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 (_ cup per serving).

Per serving: About 111 cal, 2 g protein, 19 g

carb, 3 g fat, 8 mg chol, 296 mg sodium. VARIATION S

Garlic Mashed Potatoes

Substitute 1 teaspoon garlic salt for salt. Per serving: About 111 cal, 2 g protein, 19 g

carb, 3 g fat, 8 mg chol, 239 mg sodium.

Mashed Potatoes for a Crowd Prepare as directed above, using 6 qt mixer bowl.

Yield: 18 servings (¾cup per serving).

Garden Quiche

Baked Pastry Shell (see the "Pie Pastry"

section)

1 tablespoon oil 1 small onion,

chopped

1 medium green bell

pepper, chopped

8 oz sficed fresh

mushrooms

6 eggs

cup low-fat milk

1 tablespoon

chopped fresh

parsley

1 teaspoon salt

5 drops hot pepper

sauce

1 cup (4 oz) 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 for

30 to 35 minutes, or until knife inserted in center comes out clean. Let stand about 5 minutes

before serving. Yield: 8 servings.

Per serving (filling and crust): About 264 cal,

12 g protein, 17 g carb, 16 g fat, 172 mg chol,

561 mg sodium.

Mexican Meat Loaf

1 cup salsa, divided

2 cups soft bread

crumbs

1 small onion,

chopped

1 egg 1 tablespoon

Worcestershire

sa uce

1 teaspoon dried

thyme teaspoon garlic salt

¼ teaspoon pepper

1 pound lean ground

beef

½ pound ground

turkey

Place ¾cup salsa, bread crumbs, onion, egg,

Worcestershire sauce, thyme, garlic salt, and

pepper in mixer bowl. Attach bowl and flat beater to mixer. Turn to STIRSpeed, mix about

30 seconds. Add beef and turkey. Continuing on

STIRSpeed, mix about 45 seconds, or until blended.

Divide mixture into 3 equal parts. Shape each part into a loaf about 6 x 3 x 12". Place loaves on rack in shallow baking pan. Spoon remaining

salsa on tops of loaves. Bake at 350°F for 40 to 45 minutes, or until no longer pink in center.

Yield: 6 servings (2 servings per loaf).

Per serving: About 167 cal, 11 g protein, 16 g

carb, 6 g fat, 47 mg chol, 426 mg sodium. VARIATION

Mexican Appetizer Meatballs Form meat mixture into 1" balls. Place in 13 x 9 x 2" rectangular baking pan. Bake at 400°F 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 protein, 11 g

carb, 5 g fat, 36 mg chol, 287 mg sodium.

Meat Loaf for a Crowd Double the ingredients and mix in the 6 qt mixer

bowl.

Yield: 12 servings (_ loaf per serving).

Chicken and Mushroom Casserole

with Cheese Puff Topping

Filling

2 tablespoons butter

or margarine

3 boneless, skinless

chicken breast halves, cut into

_" pieces

1 medium onion or 3

shallots, sliced

8 ounces button or

crirnini mushrooms, halved or quartered

1 can (14_ oz) diced

tomatoes,

undrained

2 tablespoons flour

teaspoon dried thyme leaves

Pastry Topping

½ cup water ¼ cup butter or

margarine, cut up

¼ teaspoon salt ½ cup all-purpose

flour

2 eggs 2 oz 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 STIRSpeed and mix about 10 seconds.

Pour hot filling into 2-qt casserole dish sprayed with no-stick cooking spray. Spoon pastry into

4 mounds on top of chicken mixture. Bake at 400°F 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 protein, 24 g carb, 28 g fat, 240 mg chol, 706 mg sodium.

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