Kitchenaid Kp2671xwh Owner's Manual

YIP

6 Quart Stand Mixer

Instructions and Recipes

1-800-541-6390

Details Inside

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 unit is covered by our one year full warranty. Please follow these instructions to receive this quality service.

If you reside in the 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.)

Give the consultant your complete model and serial number.

KitchenAid will arrange to deliver a replacement stand mixer and have your “failed” stand mixer returned to us.

Put your “failed” stand mixer in the original shipping carton along with a sheet of paper with your name and address on it, and a copy of the proof of purchase (register receipt, credit card charge slip, etc.)

The consultant will also identify the Authorized Service Center nearest your location.

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Total Replacement Warranty

Total Replacement Warranty........................................................Inside Front Cover

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

Warranty...................................................................................................................4

How To Arrange For Service - USA Only.....................................................5

Standard First Year Warranty.......................................................................5

How To Arrange For Service - Outside The USA.........................................5

If You Need Service or Assistance ...........................................................................6

Electrical Requirements...........................................................................................6

Product Registration Card ........................................................................................7

How To Obtain Service.............................................................................................7

About Your Mixer

6 Quart Models .........................................................................................................8

Assembling Your 6 Quart Mixer...............................................................................9

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 ...............................................................................................28

Cookies, Bars, and Candies....................................................................................44

Pies and Desserts ...................................................................................................55

Yeast Breads and Quick Breads.............................................................................61

General Instructions for Mixing and Kneading Yeast Dough .....................62

Bread Making Tips .....................................................................................63

KitchenAid

Attachments and Accessories............................................................87

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IMPORTANT SAFEGUARDS

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

1. Read all instructions

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

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

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

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

6. Do not operate mixer with a damaged cord or plug or after the mixer malfunctions, or is dropped or damaged in any manner. Return appliance to the nearest authorized service center for examination, repair or electrical or mechanical adjustment. Call the KitchenAid Customer Satisfaction 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 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 mixer before washing.

11. This product is designed for household use only.

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SAVE THESE INSTRUCTIONS

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Your safety and the safety of others is 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 hazards that can kill or hurt you and

others. All safety messages will be preceded by the safety alert symbol

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

You will

be killed or seriously injured

if you don’t follow instructions. You can

be killed or seriously injured

if you don’t follow instructions.

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

WARNING

DANGER

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KitchenAid®Stand Mixer Warranty - USA

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 may vary from state to state.

Length of Warranty:

One Year Full Warranty from date of purchase.

KitchenAid Will Pay For:

Total Replacement Warranty. (See Inside Front Cover for details) OR Replacement parts and repair labor costs to correct defects in materials and workmanship. Service must be provided by an Authorized KitchenAid Service Center.

KitchenAid Will not pay for

A. Repairs when mixer

is used in other than normal home use.

B. Damage resulting

from accident, alteration, misuse or abuse.

C. Any shipping or

handling costs to deliver your mixer to an Authorized Service Center.

D. Replacement parts or

repair labor costs for mixer operated outside the 50 United States, the District of Columbia.

This warranty extends to the purchaser and any succeeding owner for mixers operated in the 50 United States and the District of Columbia. For units operated in Puerto Rico, the Standard First Year Warranty applies (see page 5) and is a Limited Warranty because you must pay to ship the mixer to an Authorized KitchenAid Service Center.

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Standard First Year Warranty

(Required Warranty Service for Puerto Rico)

Take the mixer or ship prepaid and insured to the nearest Authorized Service Center (nearest Authorized Service Center location can be obtained by calling 1-800-541-6390, 8 a.m. to 8 p.m., Monday through Friday, 10 a.m. to 5 p.m., Saturday, Eastern time.) Your repaired mixer will be returned to you prepaid and insured. During the warranty period, all local service must be handled by an Authorized KitchenAid Service Center.

After the warranty period you may use any servicer you like, but we recommend Authorized KitchenAid Service. If you are unable to obtain satisfactory service in this manner, contact the Customer Satisfaction Center, KitchenAid Portable Appliances, P.O. Box 218, St. Joseph, Michigan 49085-0218. Call toll free: 1-800-541-6390, 8 a.m. to 8 p.m., Monday through Friday, 10 a.m. to 5 p.m., Saturday, Eastern time.

How To Arrange For Service - Outside The USA

To arrange for service for units operated outside the 50 United States, District of Columbia, consult your local KitchenAid dealer or the store where you purchased the product for information on how to obtain service locally.

How To Arrange For Service - USA Only

If the mixer is operated in the 50 United States or the District of Columbia, you may use either the Total Replacement Warranty program or our Standard First Year Warranty program, listed on the Inside Front Cover and this page.

Residents of Puerto Rico must use the Standard First Year Warranty program.

You may also use the information listed under Standard First Year Warranty to arrange for service after your warranty expires.

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If You Need Service or Assistance

PLEASE READ THE FOLLOWING BEFORE CALLING YOUR SERVICE CENTER.

1.The 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 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

mixer. See “Beater to Bowl Clearance,” page 12.

KEEP A COPY OF THE SALES RECEIPT SHOWING THE DATE OF PURCHASE. PROOF OF PURCHASE WILL ASSURE YOU OF INWARRANTY SERVICE.

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

- Is the mixer plugged in?

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

- If the problem is not due to one of the above items, see “How to Arrange for Service” on page 5.

- DO NOT return the mixer to the retailer as they do not provide service.

Electrical Requirements

Volts: 120 A.C. only. Hertz: 60 The wattage rating for your 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 Shock Hazard Plug into a grounded 3 prong outlet. Do not remove ground prong. Do not use an adapter. Do not use an extension cord. Failure to follow these instructions can result in death, fire or electrical shock.

WARNING

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HOW TO OBTAIN SERVICE FOR UNITS OPERATED IN THE 50 UNITED STATES, DISTRICT OF COLUMBIA AND PUERTO RICO

1.Call toll-free 1-800-541-6390 to arrange for service, or write to: Customer Satisfaction Center, KitchenAid Portable Appliances, P.O. Box 218, St. Joseph, MI 49085-0218.

2.Look in your local phone directory Yellow Pages, under “Appliances, Small - Repair and Service.”

3.Parts and Attachments for your mixer can also be obtained by calling 1-800-541-6390.

How To Obtain Service

Product Registration Card

Before you use your mixer, please fill out and mail your product registration card packed with the Instructions and Recipes manual. This card will enable us to contact you in the unlikely event of a product safety notification and assist us in complying with the provisions of the Consumer Product Safety Act. THIS CARD DOES NOT VERIFY YOUR WARRANTY.

KEEP A COPY OF THE SALES RECEIPT SHOWING THE DATE OF PURCHASE OF YOUR 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.

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6 Quart Stand Mixer Features

Motor Head

Bowl Height Adjustment Screw

Bowl Lift Handle (not shown)

Attachment Knob

Attachment Hub (see page 16)

Locating Pins

Wire Whip

Flat Beater

Dough Hook

Speed Control Knob

Bowl Support

Beater Shaft

Stainless Steel Bowl

Bowl Handle

OFF/0

RESET

STIR

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Assembling Your 6 Quart Mixer

TO ATTACH BOWL

1. Be sure speed control is OFF and

mixer is unplugged.

2. Place bowl lift handle in down

position.

3. Fit bowl supports over locating pins.

4. Press down on back of bowl until

bowl pin snaps into spring latch.

5. Raise bowl before mixing.

6. Plug mixer in proper electrical outlet.

TO RAISE BOWL

1. Rotate handle to straight-up position.

2. Bowl must always be in raised,

locked position when mixing.

TO LOWER BOWL

1. Rotate handle back and down.

TO REMOVE BOWL

1. Be sure speed control is OFF and

mixer is unplugged.

2. Place bowl lift handle in down

position

3. Remove flat beater, wire whip, or

dough hook.

4. Grasp bowl handle and lift straight

up and off locating pins.

TO ATTACH FLAT BEATER, WIRE WHIP, OR DOUGH HOOK

1. Slide speed control to OFF and unplug.

2. Slip flat beater on beater shaft.

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

4. Plug mixer in proper electrical outlet.

TO REMOVE FLAT BEATER, WIRE WHIP, OR DOUGH HOOK

1. Slide speed control to OFF and unplug.

2. Press beater upward and turn right.

3. Pull beater from beater shaft.

RAISE

** See page 6.

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TO ATTACH POURING SHIELD

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

2. Place bowl lift handle in down position.

3. Attach flat beater, dough hook or wire whip and bowl.

4. Place bowl lift handle in up position.

5. Slide pouring shield collar around beater shaft, centering collar over rim of bowl. Then, rotate opening in collar toward front of mixer.

6. Fit tabs on the side of pouring chute into notches on the collar.

7. Fit the three notched guides on bottom of chute along rim of bowl.

TO USE POURING SHIELD

1. Pour ingredients into bowl through chute portion of shield.

2. 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.

TO REMOVE POURING SHIELD

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

2. Remove pouring chute from collar.

3. Slide pouring shield collar off bowl.

4. Place bowl lift handle in down position and remove attachment and bowl.

HOUSEHOLD MIXER SPEED CONTROL

Plug mixer in proper electrical outlet.

Speed control lever should always be set on lowest speed for starting, then gradually moved to desired higher speed to avoid splashing ingredients out of bowl. See page 13 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 page 5 “How to Arrange for Service.”

Assembling Your 6 Quart Mixer

** See page 6.

Notched Guides

Pouring Chute

Pouring Shield Collar

RESET

OFF/0

STIR

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Your KitchenAid®Mixer will mix faster and more thoroughly than most other electric mixers. Therefore, the mixing time in most recipes must be adjusted

Mixing Time

Mixer Use

NOTE: Do not scrape bowl while mixer is operating.

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

to avoid overbeating

. With cakes, for example, beating time may be half as long as with other mixers.

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

Using Your KitchenAid®Attachments

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

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Bowl, white flat beater and white dough hook may be washed in an automatic dishwasher. Or, clean them thoroughly in hot sudsy water and rinse completely before drying. Wire whip, burnished dough hook and burnished flat beater should be hand washed and dried immediately. Do not wash wire whip, burnished dough hook and burnished flat beater in a dishwasher.

Care And Cleaning

• Unplug mixer.

• Place bowl lift handle in down position.

• Turn screw (A) SLIGHTLY clockwise to raise the bowl, counterclockwise to lower the bowl.

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

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

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:

NOTE: Always be sure to unplug mixer before cleaning. Wipe mixer with a soft, damp cloth. Do not use household/commercial cleaners. Do not immerse in water. Wipe off beater shaft frequently, removing any residue that may accumulate.

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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 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.

2 SLOW MIXING 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.

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

BEATING cookies. Use to combine sugar and

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

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 unit failure.

Speed Control Guide – 10 Speed Mixers

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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

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

recipes. For example, the “quick mix” method

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

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

For all cakes, mixing times may change because your KitchenAid

mixer works more quickly than other mixers. In general, mixing a cake with the KitchenAid

mixer will take about half

the time called for in most cake recipes. To help determine the ideal mixing

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

To select the best mixing speeds, use the Speed Control Guide on pages 13 and 15.

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 12.

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.

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

AMOUNT SPEED

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

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

6 or more

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

WHIPPING STAGES

With your KitchenAid

mixer, egg whites whip quickly. So, watch carefully to avoid overwhipping. This list tells you what to expect.

Frothy

Large, uneven air bubbles.

Begins to Hold Shape

Air bubbles are fine and compact. Mixture 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 color and glisten.

Stiff and Dry

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

Egg Whites 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.....................GRADUALLY to 10

⁄2 cup.....................GRADUALLY to 10

1 cup.......................GRADUALLY to 8

1 pint ......................GRADUALLY to 8

WHIPPING STAGES

Watch cream closely during whipping. Because your KitchenAid

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

Begins to Thicken

Cream is thick and custard-like.

Holds Its Shape

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

Stiff

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

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Attachments and Accessories

TO ATTACH

1. Turn mixer off and unplug.

2. Loosen attachment knob by turning it counterclockwise.

3. Flip up with 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 mixer.

6. Plug mixer in proper electrical outlet.*

TO REMOVE

1. Turn mixer off and unplug.

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

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

GENERAL INFORMATION

KitchenAid

attachments are designed to assure long life. The attachment power shaft and hub socket are of a square design, to eliminate any possibility of slipping during the transmission of power to the attachment. The hub and shaft housing are tapered to assure a snug fit, even after prolonged use and wear. KitchenAid

attachments require no extra power unit to operate them; the power unit is built in.

‡Not part of mixer.

General Instructions

Attachment Hub Socket

Attachment Knob

Notch

Attachment Shaft Housing

Attachment Power Shaft‡

* See page 6.

Hinged Hub Cover

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APPETIZERS, ENTREES,

AND VEGETABLES

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CRABMEAT DIP

1 package (8 oz.) light

cream cheese

1 cup reduced-fat cottage

cheese

⁄4cup reduced-calorie

mayonnaise

1 can (6

⁄2oz.) crabmeat,

flaked 1 tablespoon lemon juice 3 tablespoons chopped

green onions

⁄2teaspoon 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 per serving). Per serving: About 42 cal, 4 g pro, 1 g carb, 3 g fat,

12 mg chol, 180 mg sod.

4 ounces light cream

cheese

⁄2cup 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 pro, 11 g carb,

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

CREAMY PINEAPPLE FRUIT DIP

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1 package (8 oz.) light

cream cheese

⁄2cup shredded hot

pepper Monterey Jack cheese

⁄4cup bean or black bean

dip

⁄2cup thick and chunky

salsa

⁄2cup chopped green

onions

⁄4cup 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 serving plate to within 1 or 2 inches 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 (

⁄4 cup per serving).

Per serving: About 70 cal, 4 g pro, 3 g carb, 5 g fat, 12 mg chol, 265 mg sod.

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LAYERED MEXICAN DIP

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 cream 1 cup 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 1

⁄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 springform pan. Bake at 350ºF 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 pro, 5 g carb,

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

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FIESTA CHEESECAKE APPETIZER

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 sauce

⁄4teaspoon paprika

⁄2teaspoon garlic powder

⁄4cup finely chopped

pecans

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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 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 slices

2 teaspoons butter or

margarine

⁄2cup 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

⁄4cup roasted red peppers

⁄2cup shredded

Cheddar cheese

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

Melt butter in 10-inch 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 pro, 16 g carb,

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

SPINACH AND CHEESE CROSTINI

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MUSHROOM-ONION TARTLETS

Pastry Crusts

4 oz. light cream cheese 3 tablespoons butter or

margarine, divided

⁄4cup plus 1 teaspoon all-

purpose flour

8 oz. fresh mushrooms,

coarsely chopped

⁄2cup chopped green

onions

Filling

1 egg

⁄4teaspoon dried thyme

leaves

⁄2cup 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

⁄4 cup 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-inch 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 pro, 8 g carb, 6 g fat,

33 mg chol, 83 mg sod.

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HERBED WHIPPED SQUASH

1 large butternut squash,

baked (about 3 cups cooked)

⁄4cup butter or

margarine, melted

⁄2teaspoon dried

tarragon leaves

⁄8teaspoon salt

⁄8teaspoon 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 (

⁄

cup 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

⁄2cup low-fat milk

⁄3cup sugar 2 eggs 2 tablespoons butter or

margarine

⁄2teaspoon nutmeg

⁄2teaspoon cinnamon

Crunchy Praline Topping

2 tablespoons butter or

margarine, melted

⁄4cup corn flakes

⁄4cup chopped walnuts or

pecans

⁄4cup 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 butter, nutmeg, and cinnamon. Turn to Speed 4 and beat about 1 minute. Spread mixture in greased 9-inch 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 Stir Speed 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 pro, 35 g carb, 12 g fat, 2 mg chol, 176 mg sod.

SWEET POTATO PUFF

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APPETIZER CREAM PUFFS

WITH CREAMY FETA OLIVE FILLING

Cream Puffs

1 cup water

⁄2cup butter or margarine

⁄4teaspoon salt 1 cup all-purpose flour 4 eggs

Filling

1 package (8 oz.) light

cream cheese

4 oz. crumbled tomato-

basil feta cheese

⁄2cup light sour cream

⁄3cup finely chopped

kalamata or ripe olives

⁄2teaspoon 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 apart. Bake at 400ºF for 10 minutes. Reduce heat to 350ºF 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 pro, 4 g carb, 5 g fat,

37 mg chol, 132 mg sod.

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MASHED POTATOES

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5 large potatoes (about

⁄2 lbs.), peeled,

quartered, and boiled

⁄2cup low-fat milk,

heated

2 tablespoons butter or

margarine

1 teaspoon salt

⁄8teaspoon 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 (

⁄4 cup 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 garlic salt for salt. Per serving: About 111 cal, 2 g pro, 19 g carb,

3 g fat, 8 mg chol, 239 mg sod.

Mashed Potatoes for a Crowd

Prepare as directed above, using 6 quart mixer bowl.

Yield: 18 servings (

⁄4 cup per serving).

9 large potatoes (about

5 lbs.), peeled, quartered, and boiled

⁄3cups low-fat milk,

heated

3 tablespoons butter or

margarine

⁄2teaspoons salt

⁄4teaspoon black pepper

Baked Pastry Shell

(see page 56) 1 tablespoon oil 1 small onion, chopped 1 medium green bell

pepper, chopped 8 oz. sliced fresh

mushrooms 6 eggs

⁄3cup 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 pro, 17 g carb, 16 g fat, 172 mg chol, 561 mg sod.

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GARDEN QUICHE

1 cup salsa, divided 2 cups soft bread crumbs 1 small onion, chopped 1 egg 1 tablespoon

Worcestershire sauce

1 teaspoon dried thyme

⁄2teaspoon garlic salt

⁄4teaspoon pepper

1 pound lean ground beef

⁄2pound ground turkey

Place

⁄

cup 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. 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 pro, 16 g carb,

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

VARIATION

Mexican Appetizer Meatballs

Form meat mixture into 1-inch balls. Place in 13x9x2-inch 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 pro, 11 g carb,

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

Meatloaf for a Crowd

Double the ingredients and mix in the 6 quart mixer bowl.

Yield: 12 servings (

⁄

loaf per serving).

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MEXICAN MEATLOAF

Filling

2 tablespoons butter or

margarine

3 boneless, skinless

chicken breast halves, cut into

⁄2-inch pieces

1 medium onion or 3

shallots, sliced

8 ounces button or

crimini mushrooms, halved or quartered

1 can (14

⁄2oz.) diced

tomatoes, undrained

2 tablespoons flour

⁄2teaspoon dried thyme

leaves

Pastry Topping

⁄2cup water

⁄4cup butter or

margarine, cut up

⁄4teaspoon salt

⁄2cup 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 Stir Speed and mix about 10 seconds.

Pour hot filling into 2-quart 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 pro, 24 g carb,

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

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CHICKEN AND MUSHROOM CASSEROLE

WITH CHEESE PUFF TOPPING

+ 65 hidden pages

Kitchenaid Kp2671xwh Owner's Manual

Total Replacement Warranty

Table of Contents

IMPORTANT SAFEGUARDS

Standard First Year Warranty

How To Arrange For Service - Outside The USA

How To Arrange For Service - USA Only

If You Need Service or Assistance

Electrical Requirements

How To Obtain Service

Product Registration Card

6 Quart Stand Mixer Features

Assembling Your 6 Quart Mixer

Mixing Time

Mixer Use

Care And Cleaning

Beater To Bowl Clearance

Speed Control Guide – 10 Speed Mixers

Mixing Tips

Attachments and Accessories

General Instructions