KitchenAid KSM5, KSM50P, KP50PS User Manual

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STAND MIXER

INSTRUCTIONS AND RECIPES

FOR THE WAY IT’S MADE.

™

1-800-541-6390

Details Inside

We’re so confident the quality of our products meets the exacting standards of KitchenAid that, if your 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” mixer returned to us. Your replacement unit will also be 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

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 mixer, use the carton and packing materials to pack-up your “failed” 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 pages 3 and 4.

Hassle-Free Replacement Warranty

Proof of Purchase & Product Registration

ALWAYS 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.

Before you use your mixer, please fill out and mail your product registration card packed with the unit. 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.

Please complete the following for

your personal records:

Model Number _______________________________________________________

Serial Number ________________________________________________________

Date Purchased _______________________________________________________

Store Name __________________________________________________________

Table of Contents

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

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

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

Warranty ...........................................................................................................3

For the United States and District of Columbia............................................3

For Puerto Rico ...........................................................................................4

Arranging for Service after the Warranty Expires .........................................4

Arranging for Service Outside the United States and Puerto Rico ................4

Ordering Accessories and Replacement Parts .....................................................4

Electrical Requirements......................................................................................5

Troubleshooting Problems .................................................................................5

About Your Mixer

Bowl-Lift Models................................................................................................6

Tilt-Head Models ...............................................................................................8

Using Your KitchenAid®Attachments ..............................................................10

Mixing Time ....................................................................................................10

Mixer Use ........................................................................................................10

Care and Cleaning ...........................................................................................11

Beater to Bowl Clearance.................................................................................11

Speed Control Guide - 10 Speed Mixers ..........................................................12

Mixing Tips......................................................................................................13

Attachments and Accessories - General Information ........................................15

Appetizers, Entrees, and Vegetables ................................................................16

Cakes and Frostings.........................................................................................24

Cookies, Bars, and Candies ..............................................................................33

Pies and Desserts .............................................................................................39

Yeast Breads and Quick Breads........................................................................44

General Instructions for Mixing and Kneading Yeast Dough......................44

Bread Making Tips ....................................................................................45

KitchenAid

Attachments and Accessories .......................................................62

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 unattended or near edge of work surface. When used for heavy loads or at high speeds, mixer may move on work surface.

7. Do not operate mixer with a damaged cord or plug or after the mixer malfunctions, or is dropped or damaged in any manner. Call the KitchenAid Customer Satisfaction Center at 1-800-541-6390 for more information.

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

9. Do not use the mixer outdoors.

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

11. Remove flat beater, wire whip or dough hook from mixer before washing.

12. This product is designed for household use only.

SAVE THESE INSTRUCTIONS

Your safety and the safety of others are very important.

We have provided many important safety messages in this manual and on your

appliance. Always read and obey all safety messages. This is the safety alert symbol. This symbol alerts you to potential hazards that can kill or hurt you

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

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

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

instructions. You can be killed or seriously injured

if you don’t follow instructions.

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



WARNING



DANGER

Length of Warranty:

One Year Full Warranty from date of purchase.

KitchenAid Will Pay For Your Choice of:

Hassle-Free Replacement of your 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.

OR 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®mixer Warranty for Puerto Rico on page 4 for details on how to arrange for service.

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 mixers operated outside the 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.

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

KitchenAid®Mixer Warranty for

the United States and District of Columbia

KitchenAid®Mixer Warranty

for Puerto Rico

A limited one year warranty extends to the purchaser and any succeeding owner for mixers operated in Puerto Rico. During the warranty period, all service must be handled by an Authorized KitchenAid Service Center. Please bring the mixer, or ship it

prepaid and insured, to the nearest Authorized Service Center. Call tollfree 1-800-541-6390 to learn the location of a Service Center near you. Your repaired mixer will be returned to you prepaid and insured.

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

After the Warranty Expires

Consult your local KitchenAid dealer or the store where you purchased the

mixer for information on how to obtain service.

Arranging for Service Outside

the United States and Puerto Rico

To order accessories or replacement parts for your 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.

Ordering Accessories and Replacement Parts

Electrical Requirements

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



Volts: 120 A.C. only. Hertz: 60 The wattage rating for your mixer is printed on the trim band or on the serial plate.

Troubleshooting Problems

Please read the following before arranging for service.

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 11.

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

1. Is the mixer plugged in?

2. 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.

3. Turn mixer off for 10-15 seconds, then turn mixer back on.

If the problem cannot be corrected with the above steps, see the KitchenAid Warranty on page 3. DO NOT return the mixer to the retailer – they do not provide service.

Bowl-Lift Models*Stand Mixer Features

Motor Head

Beater Height Adjustment Screw

(not shown, see page 11)

Bowl Lift Handle

(not shown)

Spring Latch and Bowl Pin

(not shown)

Attachment Knob

Attachment Hub

(see page 15)

Locating Pins

Wire Whip

(see page 10)

Flat Beater

(see page 10)

Dough Hook

(see page 10)

Speed Control Lever

(see page 7)

Bowl Support

Beater Shaft

5 Quart Stainless Steel Bowl

*Bowl-Lift models include K5SS, KSM5, KSM50P, KP50PS

Solid State Speed Control

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Heavy Duty

Assembling Your Bowl-Lift Mixer

** See page 5.

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 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 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.

Injury Hazard Unplug mixer before inserting or removing beaters. Unplug mixer before cleaning. Failure to do so can result in broken bones or cuts.

WARNING



To Attach Flat Beater, Wire Whip, or Dough Hook

1. Turn speed control to OFF and unplug.

2. Slip flat beater on beater shaft and press upward as far as possible.

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

4. Plug mixer in proper electrical outlet.**

To Remove Flat Beater, Wire Whip, Or Dough Hook

1. Turn speed control to OFF and unplug.

2. Press beater upward as far as possible and turn left.

3. Pull beater from beater shaft.

4. Plug mixer in proper electrical outlet.**

Household mixer SPEED Control

Plug mixer in proper electrical outlet.** Speed control lever should always to be set on lowest speed for starting, then gradually moved to desired higher speed to avoid splashing ingredients out of bowl. See page 12 for Speed Control Guide.

RAISE

Solid State Speed Control

Off Stir 2 4 6 8 10

Tilt-Head Models*Stand Mixer Features

Motor Head

Beater Height Adjustment Screw

(see page 11)

Motor Head Locking Lever

(not shown)

Attachment Knob

Attachment Hub

(see page 15)

Flat Beater

(see page 10)

Wire Whip

(see page 10)

Dough Hook

(see page 10)

Speed Control Lever (see

page 12)

Bowl Clamping Plate

Beater Shaft

⁄2 or 5 Quart Stainless Steel Bowl

*41⁄2 Quart models include K45, KSM90, KSM103, KSM75 *5 Quart model KSM150, KSM151

Solid State Speed Control

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To Remove Flat Beater, Wire Whip Or Dough Hook

1. Turn speed control to OFF and unplug.

2. Press beater upward as far as possible and turn left.

3. Pull beater from beater shaft.

4. Plug mixer in proper electrical outlet.**

To Lock Motor Head

1. Make sure motor head is completely down.

2. Place locking lever in LOCK position.

3. Before mixing, test lock by attempting to raise head.

To Unlock Motor Head

1. Place lever in UNLOCK position.

NOTE: Motor head should always be kept in LOCK position when using mixer.

To Operate 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 12 for Speed Control Guide.

To Attach Bowl

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

2. Tilt motor head back.

3. Place bowl on bowl clamping plate.

4. Turn bowl gently in clockwise direction.

5. Plug mixer in proper electrical outlet.**

To Remove Bowl

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

2. Tilt motor head back.

3. Turn bowl in counterclockwise direction.

To Attach Flat Beater, Wire Whip, Or Dough Hook

1. Turn speed control to OFF and unplug.

2. Raise motor head.

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

4. Turn beater to right, hooking beater over pin on shaft.

5. Plug mixer in proper electrical outlet.**

Assembling Your Tilt-Head Mixer

** See page 5.

USA

OFF

Injury Hazard Unplug mixer before inserting or removing beaters. Unplug mixer before cleaning. Failure to do so can result in broken bones or cuts.

WARNING



Joseph, Michigan

St.

Lock Unlock

Solid State Speed Control

Off Stir 2 4 6 8 10

Using Your KitchenAid®Attachments

Flat Beater for normal to heavy mixtures:

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

Wire Whip for mixtures that need air incorporated:

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

Dough Hook for mixing and kneading yeast doughs:

breads coffee cakes rolls buns

Mixing Time

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

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

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. Turn unit off before scraping.

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.

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

Care and Cleaning

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:

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. Do not store beaters on shaft. 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.

Injury Hazard Unplug mixer before inserting or removing beaters. Unplug mixer before cleaning. Failure to do so can result in broken bones or cuts.

WARNING



Tilt-Head models

• Unplug mixer.

• Lift motor head.

• Turn screw (A) SLIGHTLY counter clockwise (left) to raise flat beater or clockwise (right) to lower flat beater.

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

If you over adjust the screw, the bowl lock lever may not lock into place.

Bowl-Lift models

• Unplug mixer.

• Place bowl lift handle in down position.

• Turn screw (B) SLIGHTLY counter clockwise (left) to raise flat beater and clockwise (right) to lower flat beater.

•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.

Speed Control Guide – 10 Speed Mixers

Number of Speed

Stir Speed STIR For slow stirring, combining, mashing,

starting all mixing procedures. Use to add flour and dry ingredients to batter, add liquids to dry ingredients, and combine heavy mixtures.

2 SLOW MIXING For slow mixing, mashing, faster

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

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

BEATING cookies. Use to combine sugar and

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

6 BEATING, For medium fast beating (creaming) or

CREAMING whipping. Use to finish mixing cake,

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

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

WHIPPING boiled frostings.

10 FAST WHIPPING For whipping small amounts of cream

or egg whites. Use with Pasta Maker and Grain Mill attachments.

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

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

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 page 12.

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 11.

Cake Mixes

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

Adding Nuts, Raisins or Candied Fruits

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

Liquid Mixtures

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

Egg Whites

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

AMOUNT SPEED

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

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

6 or more

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

Whipping Stages

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

Frothy

Large, uneven air bubbles.

Begins to Hold Shape

Air bubbles are fine and compact; product is white.

Soft Peak

Tips of peaks fall over when wire whip is removed.

Almost Stiff

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

Stiff but not Dry

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

Stiff and Dry

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

Whipped Cream

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

AMOUNT SPEED

⁄4

cup ...................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.

Attachments and Accessories

To Attach

1. Turn mixer off and unplug.

2. Loosen attachment knob by turning it counterclockwise.

3. Remove attachment 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.

General Instructions

** See page 5.

Hub

Attachment Hub Socket

Attachment Knob

Notch

‡

Attachment Shaft Housing

‡

Attachment Power Shaft

‡

Not part of mixer.

Crabmeat Dip

1 package (8 oz.) light

cream cheese

1 cup reduced-fat

cottage cheese

⁄4 cup reduced-calorie

mayonnaise

1 can (6

⁄2 oz.)

crabmeat, flaked

1 tablespoon lemon

juice

3tablespoons chopped

green onions

⁄2 teaspoon 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

⁄2 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 pro, 11 g carb,

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

Creamy Pineapple Fruit Dip

APPETIZERS, ENTREES, AND VEGETABLES

1 cup shredded sharp

Cheddar cheese

1 cup shredded Swiss

cheese

1 package (8 oz.) light

cream cheese

2tablespoons chopped

fresh chives

2 teaspoons

Worcestershire sauce

⁄

4 teaspoon paprika

⁄2 teaspoon garlic

powder

⁄

4 cup finely chopped

pecans

Nutty Cheese Ball

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

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

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

13 mg chol, 109 mg sod.

1 package (8 oz.) light

cream cheese

⁄2 cup shredded hot

pepper Monterey Jack cheese

⁄4 cup bean or black

bean dip

⁄2 cup thick and chunky

salsa

⁄2 cup chopped green

onions

⁄4 cup 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 (1⁄4 cup per serving). Per serving: About 70 cal, 4 g pro, 3 g carb,

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

Layered Mexican Dip

1 baguette loaf, cut

into

⁄2-inch slices

2 teaspoons butter or

margarine

⁄2

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

⁄4 cup roasted red

peppers

⁄2 cup 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

Meatballs with Salsa

⁄4 cup fat-free egg

substitute or 1 egg

⁄3 cup fresh bread

crumbs

⁄2 teaspoon chili

powder

⁄4 teaspoon garlic

powder

⁄8 teaspoon cayenne

pepper 1 pound ground turkey

⁄2 cup thick and chunky

salsa

⁄2 cup chili sauce

⁄2 cup water

Place egg substitute, bread crumbs, chili powder, garlic powder, pepper, and ground turkey in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 30 seconds.

Form turkey mixture into 1-inch balls. Spray 12-inch skillet with no-stick cooking spray. Cook meatballs over medium–high heat until well browned; drain.

Mix salsa, chili sauce, and water in small bowl. Add to meatballs and stir. Reduce heat to low. Cook, covered, about 10 minutes, or until meatballs are thoroughly cooked, stirring frequently. Serve warm.

Yield: 12 servings (3 meatballs per serving). Per serving: About 84 cal, 8 g pro, 5 g carb, 3 g fat,

30 mg chol, 280 mg sod.

Mushroom-Onion Tartlets

Pastry Crusts

4oz. light cream

cheese

3 tablespoons butter

or margarine, divided

⁄4

cup plus 1 teaspoon all-purpose flour

8 oz. fresh

mushrooms, coarsely chopped

⁄2 cup chopped green

onions

Filling

1 egg

⁄4 teaspoon dried

thyme leaves

⁄2 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 3⁄

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.

2 medium sweet

potatoes, cooked

and peeled

⁄2 cup low-fat milk

⁄3 cup sugar 2 eggs 2 tablespoons butter

or margarine

⁄2 teaspoon nutmeg

⁄2 teaspoon cinnamon

Crunchy Praline Topping

2 tablespoons butter

or margarine, melted

⁄4 cup corn flakes

⁄4 cup chopped

walnuts or pecans

⁄4 cup 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 (1⁄2 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

Stuffed New Potatoes

8 small new red

potatoes, boiled in skins

⁄4 cup reduced-fat sour

cream

1 tablespoon

margarine or butter, melted

⁄4 teaspoon garlic salt

⁄4

teaspoon dried thyme leaves

⁄4 cup finely chopped

green onions

⁄4 cup finely shredded

Cheddar cheese Paprika, if desired

Cut potatoes in half. Scoop out insides of potatoes, leaving 1⁄8

-inch shells. Place insides of potatoes in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Add sour cream, margarine, garlic salt, and thyme. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 2 and mix about 30 seconds. Turn to Stir Speed and add onions, mixing just until blended.

Spoon or pipe potato mixture into potato shells. Place filled shells in shallow baking dish. Bake at 375°F for 20 to 25 minutes, or until thoroughly heated. Sprinkle with cheese and paprika, if desired. Bake 5 minutes longer, or until cheese is melted. Serve warm.

Yield: 8 servings (2 potato halves per serving). Per serving: About 58 cal, 2 g pro, 6 g carb, 3 g fat,

5 mg chol, 108 mg sod.

Mashed Potatoes

5 large potatoes (about

⁄2 lbs.), peeled, quartered, and boiled

⁄2 cup low-fat milk,

heated

2 tablespoons butter

or margarine

1 teaspoon salt

⁄8 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 (3⁄4 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.

Parmesan Mashed Potatoes

Increase milk to 3⁄4 cup. Add 1⁄3 cup grated Parmesan cheese with milk.

Per serving: About 205 cal, 6 g pro, 32 g carb, 6 g fat, 7 mg chol, 524 mg sod.

Sour Cream-Chive Mashed Potatoes

Substitute 1⁄

4 cup reduced-fat sour cream for

⁄

4 cup

milk. Add 2 tablespoons chopped fresh chives. Per serving: About 178 cal, 4 g pro, 32 g carb,

4 g fat, 2 mg chol, 417 mg sod.

Black Bean Frittata

2 cups fat-free egg

substitute or 8 eggs

⁄4 cup low-fat milk

1 tablespoon oil

⁄2 medium red bell

pepper, chopped

4 green onions, sliced 1 can (16 oz.) black

beans, rinsed and drained

1 cup shredded

Monterey Jack cheese

Place egg substitute and milk in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix about 30 seconds. Set aside.

Heat oil in large skillet over medium heat until oil sizzles. Add bell pepper and onions. Cook about 1 minute, or until slightly tender. Stir in beans. Cook about 1 minute, or until thoroughly heated.

Reduce heat to medium-low. Pour egg mixture over vegetables. Cook about 6 minutes, or until almost set. As bottom of egg mixture sets, carefully lift edges with spatula and let uncooked egg run to the bottom of the pan. Cook, covered, about 2 minutes, or until top is set but still shiny. Sprinkle with cheese. Cook, covered, about 1 minute, or until cheese melts.

Yield: 6 servings. Per serving: About 208 cal, 18 g pro, 15 g carb,

8 g fat, 18 mg chol, 463 mg sod. Tip: For browned top on frittata, place under broiler

about 1 minute, or until cheese is browned and bubbly.

Herbed Whipped Squash

1 large butternut

squash, baked (about 3 cups cooked)

⁄4 cup butter or

margarine, melted

⁄2 teaspoon dried

tarragon leaves

⁄8 teaspoon salt

⁄8 teaspoon black

pepper

Scoop cooked squash out of shell and place in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 4 and beat about 30 seconds. Add all remaining ingredients. Turn to Speed 2 and mix about 30 seconds. Turn to Speed 4 and beat about 2 minutes.

Yield: 6 servings (1⁄2

cup per serving).

Per serving: About 107 cal, 1 g pro, 11 g carb, 7 g fat, 0 mg chol, 137 mg sod.

Baked Pastry Shell

(see page 39) 1 tablespoon oil 1 small onion,

chopped 1medium green bell

pepper, chopped 8oz. sliced fresh

mushrooms 6 eggs

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

Garden Quiche

⁄

2 cup fat-free egg

substitute or 2 eggs

1 container (15 oz.)

no-fat ricotta cheese

2cups shredded part-

skim mozzarella cheese

⁄4 cup grated Parmesan

cheese

2 teaspoons dried

parsley leaves

2 teaspoons no-salt

herb and garlic seasoning

24 jumbo pasta shells,

cooked and drained

2 cups prepared

Marinara Sauce

Place egg substitute, ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, and seasoning in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds, or until combined.

Fill each shell with 2 to 3 tablespoons cheese mixture. Place filled shells in 13x9x2-inch baking pan. Pour Marinara Sauce over shells. Cover pan with foil. Bake at 350°F for 30 to 35 minutes, or until bubbly.

Yield: 4 to 6 servings. Per serving: About 527 cal, 46 g pro, 56 g carb,

15 g fat, 57 mg chol, 865 mg sod.

Cheese-Stuffed Shells

21⁄4 cups all-purpose

flour

⁄3 cups sugar

3teaspoons baking

powder

⁄2 teaspoon salt

⁄2 cup shortening 1 cup low-fat milk 1 teaspoon vanilla 2 eggs

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

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

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

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

Quick Yellow Cake

2 cups all-purpose

flour

⁄2 cups sugar 3teaspoons baking

powder

⁄2 teaspoon salt

⁄2 cup shortening 1 cup low-fat milk 1 teaspoon vanilla 4 egg whites

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

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

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

Easy White Cake

CAKES AND FROSTINGS

Topping

1 cup firmly packed

brown sugar

⁄2 cup butter or

margarine

⁄4 cup whipping cream 1 cup chopped

walnuts

Cake

⁄2 cups sugar

⁄2 cup butter or

margarine, softened

1cup (2 medium)

mashed ripe banana 1 teaspoon vanilla 3 eggs

⁄2 cups all-purpose

flour

⁄

4 teaspoons baking

powder 1 teaspoon baking

soda

⁄2 teaspoon salt

⁄4 cup buttermilk

Filling

⁄2 cup sugar

3 tablespoons all-

purpose flour

⁄4 teaspoon salt 1 cup low-fat milk 1 egg, beaten 1 teaspoon vanilla 1 tablespoon butter or

margarine

2 medium bananas,

thinly sliced

⁄2 cup whipping cream,

whipped

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

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

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

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

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

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

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

Caramel Walnut Banana Torte

11⁄4 cups all-purpose

flour

⁄2 cups sugar, divided

⁄

2 cups egg whites

(about 12 to 15 egg whites)

⁄2 teaspoons cream of

tartar

⁄4 teaspoon salt

⁄2

teaspoons vanilla or

⁄2 teaspoon almond

extract

Mix flour and 1⁄2 cup sugar in small bowl. Set aside.

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

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

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

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

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

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

Angel Food Cake

Double Chocolate Pound Cake

3 cups all-purpose

flour

2 cups sugar

⁄2 cup unsweetened

Dutch-processed cocoa powder

3teaspoons baking

powder

⁄2 teaspoon salt

1 cup butter, softened

⁄

4 cups low-fat milk

1 teaspoon vanilla 5 eggs

Chocolate Glaze

2 squares (1 oz. each)

unsweetened chocolate

3 tablespoons

margarine or butter

1 cup powdered sugar

⁄4 teaspoon vanilla

2tablespoons hot

water

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

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

Pour batter into greased and floured 10-inch tube pan. Bake at 325°F for 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. Remove cake from pan and drizzle with Chocolate Glaze.

3 cups all-purpose

flour 2 cups sugar 3teaspoons baking

powder

⁄2 teaspoon salt

2 cups butter, softened

⁄2

cup low-fat milk 1 teaspoon vanilla 1 teaspoon almond

extract 6 eggs

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

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

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

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

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

Old-Fashioned Pound Cake

To make Chocolate Glaze, melt chocolate and margarine in small saucepan over low heat. Remove from heat. Stir in powdered sugar and vanilla. Stir in water, 1 teaspoon at a time, until glaze is of desired consistency.

Yield: 16 servings. Per serving: About 390 cal, 6 g pro, 55 g carb,

18 g fat, 99 mg chol, 289 mg sod.

Sunshine Chiffon Cake

2 cups all-purpose

flour

⁄2 cups sugar

1 tablespoon baking

powder

⁄2 teaspoon salt

⁄4 cup cold water

⁄2 cup oil 7 egg yolks, beaten 1 teaspoon vanilla 2 teaspoons grated

lemon rind

7 egg whites

⁄2 teaspoon cream of

tartar

Combine flour, sugar, baking powder, and salt in mixer bowl. Add water, oil, egg yolks, vanilla, and lemon rind. Attach bowl and wire whip to mixer. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Continuing on Speed 4, beat about 15 seconds. Pour mixture into another bowl. Clean mixer bowl and wire whip.

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

Remove bowl from mixer. Gradually add flour mixture to egg whites. Fold in gently with spatula, just until blended.

Pour batter into ungreased 10-inch tube pan. Bake at 325°F for 60 to 75 minutes, or until top springs back when lightly touched. Immediately invert cake onto funnel or soft drink bottle. Cool completely. Remove from pan. Drizzle with Lemon Glaze.

Lemon Glaze

1 cup powdered sugar 1 tablespoon butter or

margarine, softened

2-3 tablespoons lemon

juice

To make Lemon Glaze, combine powdered sugar and butter in small bowl. Stir in lemon juice, 1 tablespoon at a time, until glaze is of desired consistency.

Yield: 16 servings. Per serving: About 256 cal, 4 g pro, 38 g carb,

10 g fat, 93 mg chol, 152 mg sod.

Chocolate Cake

2 cups all-purpose

flour

⁄3 cups sugar

1 teaspoon baking

powder

⁄2 teaspoon baking

soda

⁄2 teaspoon salt

⁄2 cup shortening 1 cup low-fat milk 1 teaspoon vanilla 2 eggs 2 squares (1 oz. each)

unsweetened chocolate, melted

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

Yield: 12 to 16 servings. Per serving: About 285 cal, 4 g pro, 41 g carb,

12 g fat, 37 mg chol, 185 mg sod.

Chocolate Almond Brownie Cake

Cake

7 squares (1 oz. each)

semi-sweet chocolate

⁄2 cup butter or

margarine

3 eggs, separated

⁄2

cup sugar

⁄2 teaspoon almond

extract

2 tablespoons all-

purpose flour

Glaze

1 square (1 oz.) semi-

sweet chocolate

1 teaspoon shortening

Topping

⁄2 cup whipping cream 1 tablespoon

powdered sugar

⁄4 teaspoon almond

extract

2 tablespoons sliced

almonds

To make Cake, melt chocolate and butter in medium saucepan over low heat, stirring constantly. Remove from heat; cool slightly.

Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip 1 to 2 minutes, or until stiff peaks form. Place egg whites in another bowl. Clean mixer bowl and wire whip.

Place chocolate mixture, sugar, and almond extract in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Continuing on Speed 4, add egg yolks, one at a time, beating about 30 seconds after each addition. Continuing on Speed 4, add flour and beat about 15 seconds. Gently fold in egg whites with spatula.

Spoon batter into 8-inch springform pan that has been greased and floured on the bottom only. Bake at 375°F for 20 to 25 minutes, or until set in center. Cool completely on wire rack before glazing. Clean mixer bowl.

To make Glaze, melt chocolate and shortening in small saucepan over low heat, stirring to blend. Drizzle over cake.

To make Topping, place cream, powdered sugar, and almond extract in mixer bowl. Attach wire whip and bowl to mixer. Turn to Speed 10 and whip 30 to 60 seconds, or until stiff peaks form. Pipe or spoon whipped cream in ring over top of cake. Sprinkle with almonds. Store in refrigerator.

Yield: 16 servings. Per serving: About 180 cal, 3 g pro, 17 g carb,

13 g fat, 58 mg chol, 74 mg sod.

Applesauce Cake

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

Pour batter into greased and floured 13x9x2-inch baking pan. Bake at 350°F for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. Frost with Caramel Creme Frosting, if desired.

Yield: 12 to 16 servings (frosting for 2-layer or 13x9x2-inch cake).

Per serving: About 318 cal, 5 g pro, 51 g carb, 11 g fat, 36 mg chol, 315 mg sod.

11⁄2

cups all-purpose flour

1 cup whole wheat

flour

⁄2 cups sugar

1 teaspoon baking

powder

1 teaspoon baking

soda

⁄2 teapoon salt

⁄2 teaspoons cinnamon

⁄2 teaspoon nutmeg

⁄

2 cups applesauce

⁄2 cup margarine or

butter, melted 2 eggs 1 cup chopped, peeled

apple

⁄2 cup chopped

walnuts

Caramel Creme

Frosting, if desired

(see page 32)

Spice Cake

21⁄4 cups all-purpose

flour

1 cup firmly packed

brown sugar

⁄2 cup sugar

1 teaspoon baking

soda

⁄2 teaspoon salt

1 teaspoon cinnamon

⁄2 teaspoon cloves

⁄2 teaspoon nutmeg

1 cup buttermilk

⁄2 cup shortening 1 teaspoon vanilla 3 eggs

⁄2 cup raisins

Orange Cream Cheese Frosting, if desired (see page 32)

Combine dry ingredients in mixer bowl. Add buttermilk, shortening, vanilla, and eggs. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Turn to Speed 4 and beat about 30 seconds. Turn to Stir Speed and add raisins, mixing just until blended.

Yield: 12 to 16 servings (frosting for 2-layer or 13x9x2-inch cake).

Per serving: About 310 cal, 5 g pro, 50 g carb, 10 g fat, 54 mg chol, 240 mg sod.

Buttercream Frosting

⁄3 cup butter, softened

⁄4 cup cream or

evaporated milk

1 teaspoon vanilla

⁄4 teaspoon salt 4 cups powdered

sugar, divided Low-fat milk, if

necessary

Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute, or until creamy. Stop and scrape bowl. Add cream, milk, vanilla, salt, and 1 cup powdered sugar. Turn to Stir Speed and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 2 and mix about 11⁄2 minutes, or until well blended. Stop and scrape bowl.

Turn to Stir Speed. Gradually add remaining 3 cups powdered sugar and mix until blended. Stop and scrape bowl, if necessary. Add milk, 1 teaspoon at a time, if necessary. Turn to Speed 4 and beat about 1 minute, or until smooth.

Yield: 12 to 16 servings (frosting for 2-layer or 13x9x2-inch cake).

Per serving: About 208 cal, 0 g pro, 40 g carb, 6 g fat, 16 mg chol, 99 mg sod.

Chocolate Frosting

1 cup butter, softened 2 tablespoons light

corn syrup

4 cups powdered

sugar

2 squares (1 oz. each)

unsweetened chocolate, melted

Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 11⁄2 minutes, or until creamy. Stop and scrape bowl. Add corn syrup. Turn to Speed 2 and mix well. Stop and scrape bowl.

Turn to Stir Speed. Gradually add powdered sugar, mixing until blended. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Turn to Speed 2. Slowly add melted chocolate and mix about 11⁄2 minutes. Stop and scrape bowl. Turn to Speed 4 and beat about 1 minute.

Yield: 12 to 16 servings (frosting for 2-layer or 13x9x2-inch cake).

Per serving: About 325 cal, 1 g pro, 44 g carb, 18 g fat, 41 mg chol, 160 mg sod.

Caramel Creme Frosting

⁄2

cup margarine or butter

1 cup firmly packed

brown sugar

⁄4 cup low-fat milk

1 cup miniature

marshmallows

2 cups powdered

sugar

⁄2 teaspoon vanilla

Melt margarine in medium saucepan. Add brown sugar and milk; mix. Heat to boiling. Cook about 1 minute, stirring constantly. Remove from heat. Add marshmallows. Stir until marshmallows melt and mixture is smooth.

Place powdered sugar in mixer bowl. Add brown sugar mixture and vanilla. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 30 seconds. Turn to Speed 4 and beat about 1 minute, or until smooth and creamy. Spread on cake while warm.

Yield: 12 to 16 servings (frosting for 2-layer or 13x9x2-inch cake).

Per serving: About 228 cal, 0 g pro, 41 g carb, 7 g fat, 0 mg chol, 98 mg sod.

Fluffy KitchenAid Frosting

11⁄2 cups sugar

⁄

2 teaspoon cream of

tartar

⁄2 teaspoon salt

⁄

2 cup water

⁄2 tablespoons light

corn syrup

2 egg whites

⁄2 teaspoons vanilla

Place sugar, cream of tartar, salt, water, and corn syrup in saucepan. Cook and stir over medium heat until sugar is completely dissolved, forming a syrup.

Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 10 and whip about 45 seconds, or until whites begin to hold shape. Continuing on Speed 10, slowly pour hot syrup into egg whites in a fine stream and whip 1 to 11⁄

2 minutes. Add vanilla and whip about 5

minutes longer, or until frosting loses its gloss and stands in stiff peaks. Frost cake immediately.

Yield: 12 to 16 servings (frosting for 2-layer or 13x9x2-inch cake).

Per serving: About 109 cal, 1 g pro, 27 g carb, 0 g fat, 0 mg chol, 101 mg sod.

Orange Cream Cheese Frosting

4 cups powdered

sugar

1 package (8 oz.) light

cream cheese

1 teaspoon orange

juice

⁄2 teaspoon grated

orange peel

Place all ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 30 seconds, or until blended. Turn to Speed 4 and beat about 2 minutes, or until smooth and creamy.

Yield: 12 to 16 servings (frosting for 2-layer or 13x9x2-inch cake).

Per serving: About 196 cal, 2 g pro, 41 g carb, 3 g fat, 7 mg chol, 107 mg sod.

Chocolate Fudge

Butter

2 cups sugar

⁄8 teaspoon salt

⁄4 cup evaporated milk

1teaspoon light corn

syrup

2 squares (1 oz. each)

unsweetened chocolate

2 tablespoons butter

or margarine 1 teaspoon vanilla 2 cup chopped

walnuts or pecans

Butter sides of heavy 2-quart saucepan. Combine sugar, salt, evaporated milk, corn syrup, and chocolate in pan. Cook and stir over medium heat until chocolate melts and sugar dissolves. Cook to soft ball stage (236°F) without stirring. Remove immediately from heat. Add butter without stirring

Cool to lukewarm (110°F). Stir in vanilla. Pour mixture into mixer bowl. Attach bowl and flat

beater to mixer. Turn to Speed 2 and mix about 8 minutes, or until fudge stiffens and loses its gloss. Quickly turn to Stir Speed and add walnuts, mixing just until blended. Spread in buttered 9x9x2-inch baking pan. Cool at room temperature. Cut into 1-inch squares when firm.

Yield: 64 servings (1 square per serving). Per serving: About 59 cal, 1 g pro, 7 g carb, 3 g fat,

1 mg chol, 12 mg sod.

COOKIES, BARS, AND CANDIES

Creamy No-Cook Mints

3 ounces light cream

cheese

⁄4 teaspoon mint

flavoring 2 drops green food

color or color of

choice

⁄4-41⁄2cups powdered

sugar

Superfine sugar

Place cream cheese, flavoring, and food color in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds, or until smooth. Continuing on Speed 2, gradually add powdered sugar and mix about 11⁄2 minutes, or until mixture becomes very stiff.

To make mints, dip individual flexible candy molds in superfine sugar. Press in mint mixture. Turn out onto waxed paper covered with superfine sugar. Repeat until all mixture is used. OR: Shape mixture into 3⁄4-inch balls, using about 1 teaspoon for each ball. Roll in superfine sugar. Place on waxed paper covered with superfine sugar. Flatten slightly with thumb to form 1⁄4-inch thick patties. If desired, press back of fork lightly on patties to form ridges.

Store mints, tightly covered, in refrigerator. Mints also freeze well.

Yield: 42 servings (2 candies per serving). Per serving: About 54 cal, 0 g pro, 13 g carb,

0 g fat, 1 mg chol, 12 mg sod.

Divinity

3 cups sugar

⁄4 cup light corn syrup

⁄2 cup water 2 egg whites 1 teaspoon almond

extract

1 cup chopped

walnuts or pecans

Place sugar, corn syrup, and water in heavy saucepan. Cook and stir over medium heat to hard ball stage (248°F). Remove from heat and let stand until temperature drops to 220°F, without stirring.

Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip about 1 minute, or until soft peaks form. Gradually add syrup in a fine stream and whip about 21⁄2 minutes longer.

Turn to Speed 4. Add almond extract and whip 20 to 25 minutes, or until mixture starts to become dry. Turn to Stir Speed and add walnuts, mixing just until blended.

Drop mixture from measuring tablespoon onto waxed paper or greased baking sheet to form patties.

Yield: 20 servings (2 pieces per serving). Per serving: About 192 cal, 2 g pro, 40 g carb,

4 g fat, 0 mg chol, 15 mg sod.

Chocolate Chip Cookies

1 cup granulated sugar 1 cup brown sugar 1 cup butter or

margarine, softened

2 eggs

⁄2 teaspoons vanilla

1 teaspoon baking

soda 1 teaspoon salt 3 cups all-purpose

flour

12 ounces semi-sweet

chocolate chips

Place sugars, butter, eggs, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat about 30 seconds. Stop and scrape bowl.

Turn to Stir Speed. Gradually add baking soda, salt, and flour to sugar mixture and mix about 2 minutes. Turn to Speed 2 and mix about 30 seconds. Stop mixer and scrape bowl. Add chocolate chips. Turn to Stir Speed and mix about 15 seconds.

Drop by rounded teaspoonfuls onto greased baking sheets, about 2 inches apart. Bake at 375°F for 10 to 12 minutes. Remove from baking sheets immediately and cool on wire racks.

Yield: 54 servings (1 cookie per serving). Per serving: About 117 cal, 1 g pro, 17 g carb,

5 g fat, 8 mg chol, 106 mg sod.

VARIATIONS

2 cups raisins, coconut, or chopped walnuts may be substituted for chocolate chips.

Macadamia Chocolate Chunk Cookies

1 cup firmly packed

brown sugar

⁄4 cup sugar

1 cup margarine or

butter, softened

2 teaspoons vanilla 2 eggs

⁄4

cups all-purpose

flour, divided

⁄2 cup unsweetened

cocoa powder

1 teaspoon baking

soda

⁄2 teaspoon salt

1 package (8 oz.)

semi-sweet baking

chocolate, cut into

small chunks

1 jar (3

⁄2 oz.) macadamia nuts, coarsely chopped

Place brown sugar, sugar, margarine, vanilla, and eggs in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl.

Add 1 cup flour, cocoa powder, baking soda, and salt. Turn to Stir Speed and mix about 30 seconds. Gradually add remaining 11⁄4 cups flour and mix about 30 seconds longer. Turn to Speed 2 and mix about 30 seconds. Turn to Stir Speed and add chocolate chunks and nuts, mixing just until blended.

Drop by rounded teaspoonfuls onto greased baking sheets, about 2 inches apart. Bake at 325°F for 12 to 13 minutes, or until edges are set. DO NOT OVERBAKE. Cool on baking sheets about 1 minute. Remove to wire racks and cool completely.

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

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

Sugar Cookies

1 cup margarine or

butter, softened

1 teaspoon vanilla

⁄4 cup sugar 2 eggs, beaten 1teaspoon cream of

tartar

⁄2 teaspoon baking

soda

⁄4 teaspoon nutmeg

⁄

4 teaspoon salt

2 cups all-purpose

flour Sugar

Place margarine and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 2 minutes, or until mixture is smooth. Gradually add 3⁄4 cup sugar and beat about 11⁄2 minutes longer. Add eggs and beat about 30 seconds. Stop and scrape bowl.

Turn to Stir Speed. Gradually add cream of tartar, baking soda, nutmeg, salt, and flour to sugar mixture. Mix about 1 minute, or until well blended.

Drop by rounded teaspoonfuls onto greased baking sheets, about 3 inches apart. Bake at 400°F for 6 to 8 minutes. Sprinkle with sugar while still hot. Remove from baking sheets immediately and cool on wire racks.

Yield: 48 servings (1 cookie per serving). Per serving: About 69 cal, 1 g pro, 8 g carb, 4 g fat,

9 mg chol, 70 mg sod.

Peanut Butter Cookies

⁄2 cup peanut butter

⁄2 cup butter or

margarine, softened

⁄

2 cup granulated sugar

⁄2 cup brown sugar

1 egg

⁄2 teaspoon vanilla

⁄2 teaspoon baking

soda

⁄4 teaspoon salt

⁄4 cups all-purpose

flour

Place peanut butter and butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 1 minute, or until mixture is smooth. Stop and scrape bowl. Add sugars, egg, and vanilla. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl.

Turn to Stir Speed. Gradually add all remaining ingredients to sugar mixture and mix about 30 seconds. Turn to Speed 2 and mix about 30 seconds.

Roll dough into 1-inch balls. Place about 2 inches apart on ungreased baking sheets. Press flat with fork in a criss-cross pattern to 1⁄4-inch thickness.

Bake at 375°F for 10 to 12 minutes, or until golden brown. Remove from baking sheets immediately and cool on wire racks.

Yield: 36 servings (1 cookie per serving). Per serving: About 83 cal, 2 g pro, 10 g carb,

4 g fat, 6 mg chol, 81 mg sod.

Nutty Shortbread Bars

1 cup butter or

margarine, softened

1 cup firmly packed

brown sugar

2 cups all-purpose

flour

1 teaspoon baking

powder

⁄2 teaspoon salt 2 egg whites 1 cup chopped

walnuts or pecans

Place butter and brown sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Add flour, baking powder, and salt. Turn to Speed 2 and mix about 11⁄2 minutes, or until soft dough forms.

Press dough into greased 151⁄2x101⁄2x1-inch baking pan. Beat egg whites with fork until slightly foamy. Brush dough with egg whites, using only as much as needed to cover lightly. Sprinkle with chopped walnuts.

Bake at 375°F for 20 to 25 minutes. Cut into bars while warm. Cool on wire rack.

Yield: 30 servings (1 bar per serving). Per serving: About 139 cal, 2 g pro, 14 g carb,

8 g fat, 17 mg chol, 114 mg sod.

Fudge Brownies

1 cup margarine or

butter, softened

4 squares (1 oz. each)

unsweetened

chocolate 2 cups sugar 1 teaspoon vanilla 3 eggs 1 cup all-purpose flour

⁄2

teaspoon salt 1 cup chopped

walnuts or pecans

Melt 1⁄2 cup margarine and chocolate in small saucepan over low heat; cool. Place remaining

⁄2 cup margarine, sugar, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Turn to Speed 6 and beat about 2 minutes. Turn to Speed 4. Add eggs, one at a time, beating about 15 seconds after each addition. Stop and scrape bowl.

Add cooled chocolate mixture. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Add all remaining ingredients. Turn to Stir Speed and mix about 30 seconds, or until well blended.

Pour into greased and floured 13x9x2-inch baking pan. Bake at 350°F for 45 minutes. Cool in pan on wire rack and cut.

Yield: 36 servings (1 brownie per serving). Per serving: About 143 cal, 2 g pro, 16 g carb,

9 g fat, 18 mg chol, 93 mg sod.

Lemon Cream Cheese Bars

Crust

2 cups all-purpose

flour

⁄2

cup powdered sugar

1 cup (2 sticks) chilled

butter, cut into chunks

Cream Cheese Filling

1 package (8 oz.) light

cream cheese

⁄2 cup powdered sugar 2 tablespoons flour 2 eggs 1 teaspoon vanilla

Lemon Filling

4 eggs 2 cups granulated

sugar

⁄

4 cup all-purpose flour

1teaspoon grated

lemon peel

⁄4

cup lemon juice Powdered sugar, if

desired

Place Crust ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 1 minute, or until well blended and mixture starts to stick together. Press into ungreased 151⁄2x101⁄2x1-inch baking pan. Bake at 350°F for 14 to 16 minutes, or until set. (Note: Check Crust after 10 minutes and prick with fork if it puffs up during baking.) Remove from oven.

Meanwhile, clean mixer bowl and beater. Place Cream Cheese Filling ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 30 seconds. Turn to Speed 4 and beat about 2 minutes, or until smooth and creamy. Pour over partially baked Crust. Bake at 350°F for 6 to 7 minutes, or until filling is slightly set. Remove from oven.

Meanwhile, clean mixer bowl and beater. Place all Lemon Filling ingredients, except lemon juice, in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 30 seconds. Turn to Speed 2. Gradually add lemon juice and mix about 30 seconds, or until well blended. Pour over Cream Cheese Filling. Bake at 350°F for 14 to 16 minutes, or until filling is set. (Note: Filling may puff up during baking but will fall when removed from oven.) Sprinkle with powdered sugar, if desired. Cool completely in pan.

Yield: 48 servings (1 bar per serving). Per serving: About 115 cal, 2 g pro, 16 g carb,

5 g fat, 39 mg chol, 65 mg sod.

KitchenAid Pie Pastry

21⁄4 cups

all-purpose flour

⁄4 teaspoon salt

⁄

2 cup shortening, well

chilled

2 tablespoons butter

or margarine, well chilled

5-6 tablespoons

cold water

Place flour and salt in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 15 seconds. Cut shortening and butter into pieces and add to flour mixture. Turn to Stir Speed and mix 30 to 45 seconds, or until shortening particles are size of small peas.

Continuing on Stir Speed, add water, 1 tablespoon at a time, mixing until all particles are moistened and dough begins to hold together.

Divide dough in half. Pat each half into a smooth ball and flatten slightly. Wrap in plastic wrap. Chill in refrigerator 15 minutes.

Roll one half of dough to 1⁄8-inch thickness between waxed paper. Fold pastry into quarters. Ease into 8or 9-inch pie plate and unfold, pressing firmly against bottom and sides. Continue with one of the procedures that follow.

For One-crust Pie: Fold edge under. Crimp, as desired. Add desired pie filling. Bake as directed.

For Two-crust Pie: Trim pastry even with edge of pie plate. Using second half of dough, roll out another pastry crust. Add desired pie filling. Top with second pastry crust. Seal edge. Crimp, as desired. Cut slits for steam to escape. Bake as directed.

For Baked Pastry Shell: Fold edge under. Crimp, as desired. Prick sides and bottom with fork. Bake at 450°F for 8 to 10 minutes, or until lightly browned. Cool completely on wire rack and fill.

Alternate Method for Baked Pastry Shell: Fold edge under. Crimp, as desired. Line shell with foil. Fill with pie weights or dried beans. Bake at 450°F for 10 to 12 minutes, or until edges are lightly browned. Remove pie weights and foil. Cool completely on wire rack and fill.

Yield: 8 servings (two 8- or 9-inch crusts). Per serving (one crust): About 134 cal, 2 g pro,

13 g carb, 8 g fat, 0 mg chol, 118 mg sod. Per serving (two crusts): About 267 cal, 4 g pro,

27 g carb, 16 g fat, 0 mg chol, 236 mg sod.

PIES AND DESSERTS

Apple Pie

1 cup sugar 2 tablespoons all-

purpose flour

1 teaspoon cinnamon

⁄8 teaspoon nutmeg

⁄8 teaspoon salt

6-8 medium tart cooking

apples, peeled, cored, and thinly sliced

2 tablespoons

margarine or butter KitchenAid Pie Pastry

for Two-crust Pie (see page 39)

Combine sugar, flour, cinnamon, nutmeg, and salt in large bowl. Stir in apples.

Follow procedure for Two-crust Pie. Fill with apple mixture and dot with margarine. Sprinkle top crust with sugar, if desired.

Bake at 400°F for 50 minutes. Yield: 8 servings. Per serving (filling and crust): About 451 cal,

4 g pro, 68 g carb, 19 g fat, 0 mg chol, 301 mg sod.

Country Pear Cobbler

Filling

⁄4 cup firmly packed

brown sugar

3 tablespoons all-

purpose flour

⁄8 teaspoon salt

⁄8 teaspoon nutmeg

Dash cloves

2 tablespoons lemon

juice

6-8 medium pears,

peeled, cored, and thinly sliced

Topping

1 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking

powder

⁄2 teaspoon baking

soda

⁄2 cup buttermilk

3 tablespoons

margarine or butter, melted

1 tablespoon sugar,

if desired Light cream,

if desired

Combine all Filling ingredients, except pears, in large skillet. Stir in sliced pears. Cook over medium heat about 5 minutes, or until hot and bubbly, stirring gently. Set aside.

To make Topping, place flour, sugar, baking powder, and baking soda in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 30 seconds. Add buttermilk and melted margarine. Continuing on Stir Speed, mix about 30 seconds, or just until blended.

Pour hot Filling into 8- or 9-inch baking pan. Top evenly with large spoonfuls of Topping. Sprinkle with 1 tablespoon sugar, if desired. Bake at 375°F for 30 to 35 minutes, or until pears are tender and bubbly and Topping is golden brown. Serve warm with light cream, if desired.

Yield: 8 to 10 servings. Per serving: About 276 cal, 3 g pro, 57 g carb,

5 g fat, 1 mg chol, 219 mg sod.

Vanilla Cream Pie

⁄2

cup sugar

6 tablespoons all-

purpose flour

⁄4

teaspoon salt

⁄2 cups low-fat milk

3 egg yolks 1 tablespoon

margarine or butter

1 teaspoon vanilla

KitchenAid Baked Pastry Shell (see page 39)

Combine sugar, flour, and salt in heavy saucepan. Add milk and cook over medium heat until thickened, stirring constantly. Reduce heat to low. Cook, covered, about 10 minutes longer, stirring occasionally. Set aside.

Place egg yolks in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip about 1 minute. Slowly stir small amount of milk mixture into yolks. Add yolk mixture to saucepan. Cook over medium heat 3 to 4 minutes, stirring constantly. Remove from heat. Add margarine and vanilla; cool. Pour into Baked Pastry Shell.

Meringue

⁄4 teaspoon cream of

tartar

⁄8 teaspoon salt

3 egg whites

⁄

2 cup sugar

to make Meringue, place cream of tartar, salt, and egg whites in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to Speed 8 and whip about 1 minute, or until soft peaks form. Turn to Speed 4. Gradually add sugar and whip about 1 minute, or until stiff peaks form.

Lightly pile Meringue on pie and spread to edge. Bake at 325°F for 15 minutes, or until lightly browned.

Yield: 8 servings. Per serving (filling and crust): About 332 cal,

7 g pro, 47 g carb, 13 g fat, 86 mg chol, 297 mg sod.

Variations continued on next page.

Vanilla Cream Pie CONTINUED

VARIATIONS

Chocolate Cream Pie

Add 2 squares (1 oz. each) melted, unsweetened chocolate to filling along with margarine and vanilla. Proceed as directed on page 41.

Per serving (filling and crust): About 368 cal, 8 g pro, 49 g carb, 16 g fat, 86 mg chol, 298 mg sod.

Banana Cream Pie

Slice 2 or 3 ripe bananas into pastry shell before adding filling. Proceed as directed on page 41.

Per serving (filling and crust): About 359 cal, 8 g pro, 54 g carb, 13 g fat, 86 mg chol, 298 mg sod.

Coconut Cream Pie

Add 1⁄2 cup flaked coconut to filling before adding to pastry shell. Before baking, sprinkle 1⁄4 cup flaked coconut on meringue. Proceed as directed on page 41.

Per serving (filling and crust): About 376 cal, 8 g pro, 51 g carb, 16 g fat, 86 mg chol, 320 mg sod.

Lemony Light Cheesecake

Crust

15 reduced-fat creme-

filled chocolate sandwich cookies, finely crushed (about 1

⁄2 cups crumbs)

2 tablespoons butter

or margarine, melted

Filling

3 packages (8 oz.

each) light cream

cheese 1 cup sugar 1 tablespoon all-

purpose flour 4 eggs

⁄4 cup lemon juice

1 teaspoon grated

lemon peel

Spray bottom and sides of 9-inch springform pan with no-stick cooking spray.

To make Crust, combine cookie crumbs and butter in medium bowl; mix well. Press mixture firmly into bottom of springform pan. Chill while making Filling.

To make Filling, place cream cheese, sugar, and flour in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 2 and mix about 30 seconds longer. Stop and scrape bowl.

Add eggs, lemon juice, and lemon peel. Turn to Stir Speed and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 2 and mix 15 to 30 seconds longer, just until blended. Do not overbeat. Pour Filling into Crust.

Place top oven rack in center of oven. Place pan of hot water on bottom rack of oven. Place cheesecake on rack in center of oven. Bake at 325°F for 50 to 60 minutes, or until cheesecake is set when pan is jiggled slightly. Do not overbake.

Turn off oven; open oven door. Let cheesecake stand in oven 30 minutes. Remove from oven. Cool completely on wire rack away from drafts. Cover and refrigerate 6 to 8 hours before serving.

Yield: 16 servings. Per serving: About 169 cal, 6 g pro, 20 g carb,

7 g fat, 68 mg chol, 214 mg sod.

Tawny Pumpkin Pie

1 can (16 oz.) pumpkin

⁄

4 cup firmly packed

brown sugar 3 eggs 1 teaspoon cinnamon

⁄2 teaspoon ginger

⁄2 teaspoon salt

⁄4 teaspoon cloves

⁄4 cups low-fat milk

Pie Pastry for One-

crust Pie

(see page 39)

Place pumpkin, brown sugar, eggs, cinnamon, ginger, salt, and cloves in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrap bowl. Continuing on Speed 2, slowly add milk and mix about 11⁄2 minutes.

Follow procedure for One-crust Pie. Fill with pumpkin mixture. Bake at 400°F for 40 to 50 minutes, or until knife inserted near center comes out clean.

Yield: 8 servings. Per serving (filling and crust): About 280 cal,

6 g pro, 41 g carb, 11 g fat, 87 mg chol, 325 mg sod.

“Rapid Mix” describes a bread baking method that calls for dry yeast to be mixed with other dry ingredients before liquid is added. In contrast, the traditional method is to dissolve yeast in warm water.

1. Place all dry ingredients including yeast into bowl, except last 1 to 2 cups flour.

2. Attach bowl and dough hook. Lock mixer head (tilt-head models) or raise mixer bowl (bowl-lift models). Turn to Speed 2 and mix about 15 seconds, or until ingredients are combined.

3. Continuing on Speed 2, gradually add liquid ingredients to flour mixture and mix 1 to 2 minutes longer. See Illustration A.

NOTE: If liquid ingredients are added too quickly, they will form a pool around the dough hook and slow down mixing process.

4. Continuing on Speed 2, gently add remaining flour, 1⁄2 cup at a time. See Illustration B. Mix until dough clings to hook and cleans sides of bowl, about 2 minutes.

5. When dough clings to hook, knead on Speed 2 for 2 minutes, or until dough is smooth and elastic. See Illustration C.

6. Unlock and tilt back head (tilthead models) or lower bowl (bowl-lift models) and remove dough from hook. Follow directions in recipe for rising, shaping and baking.

When using the traditional method to prepare a favorite recipe, dissolve yeast in warm water in warmed bowl. Add remaining liquids and dry ingredients, except last 1 to 2 cups flour. Turn to Speed 2 and mix about

1 minute, or until ingredients are thoroughly mixed. Proceed with Steps 4 through 6.

Both methods work equally well for bread preparation. However, the “Rapid Mix” method may be a bit faster and easier for new bread bakers. It is slightly more temperature tolerant because the yeast is mixed with dry ingredients rather than with warm liquid.

General Instructions

For Making And Kneading Yeast Dough

with the Rapid Mix Method

ILLUSTRATION A

ILLUSTRATION B

ILLUSTRATION C

lid

tro

lid

tro

YEAST BREADS AND QUICK BREADS

Bread Making Tips

Making bread with a mixer is quite different from making bread by hand. Therefore, it will take some practice before you are completely comfortable with the new process. For your convenience, we offer these tips to help you become accustomed to bread making the KitchenAid way.

• Start out with an easy recipe, like Basic White Bread, page 47, until you are familiar with using the dough hook.

• ALWAYS use the dough hook to mix and knead yeast doughs.

• NEVER exceed Speed 2 when using the dough hook.

• NEVER use recipes calling for more than 8 cups all-purpose flour or 6 cups whole wheat flour when making dough with a 41⁄

2 quart

mixer.

• NEVER use recipes calling for more than 10 cups all-purpose flour or 6 cups whole wheat flour when making dough with a 5 quart mixer.

• Use a candy or other kitchen thermometer to assure that liquids are at temperature specified in the recipe. Liquids at higher temperature can kill yeast, while liquids at lower temperatures will retard yeast growth.

• Warm all ingredients to room temperature to insure proper rising of dough. If yeast is to be dissolved in bowl, always warm bowl first by rinsing with warm water to prevent cooling of liquids.

• Allow bread to rise in a warm place, 80°F to 85°F, free from draft, unless otherwise specified in recipe.

• Here are some alternative rising methods to use: (1) The bowl containing the dough can be placed on a wire rack over a pan of hot water. (2) The bowl can be placed on the top rack of an unheated oven; put a pan of hot water on the rack below. (3) Turn the oven to 400°F for 1 minute; then turn it off; place the bowl on the center rack of the oven and close the door.

Cover bowl with waxed paper, if desired. Always cover with towel to retain warmth in the bowl and protect the dough from drafts.

• Recipe rising times may vary due to temperature and humidity in your kitchen. Dough has doubled in bulk when indentation remains after tips of fingers are pressed lightly and quickly into dough.

• Most bread recipes give a range for the amount of flour to be used. Enough flour has been added when the dough clings to the hook and cleans sides of bowl. If dough is sticky or humidity is high, slowly add more flour, about

⁄2 cup at a time but NEVER exceed recommended flour capacity. Knead after each addition until flour is completely worked into dough. If too much flour is added, a dry loaf will result.

• Some types of dough, especially those made with whole grain flours, may not form a ball on the hook. However, as long as the hook comes in contact with the dough, kneading will be accomplished.

• Some large recipes and soft doughs may occasionally climb over the collar of the hook. This usually indicates that the dough is sticky and more flour should be added. The sooner all the flour is added, the less likely the dough will climb the hook. For such recipes, try starting with all but the last cup of flour in the initial mixing process. Then add the remaining flour as quickly as possible.

• When done, yeast breads and rolls should be deep golden brown in color. Other tests for doneness of breads are: Bread pulls away from the sides of pan, and tapping on the top of the loaf produces a hollow sound. Turn loaves and rolls onto racks immediately after baking to prevent sogginess.

Shaping A Loaf

Divide dough in half. On lightly floured surface, roll each half into a rectangle, approximately 9x14 inches. A rolling pin will smooth dough and remove gas bubbles.

Starting at a short end, roll dough tightly. Pinch dough to seal seam.

Pinch ends and turn under. Place, seam side down, in loaf pan. Follow directions in recipe for rising and baking.

Bread Making Tips

Basic White Bread

⁄2 cup low-fat milk 3 tablespoons sugar 2 teaspoons salt 3 tablespoons butter

or margarine

2 packages active dry

yeast

⁄

2 cups warm water

(105°F to 115°F)

5-6 cups all-purpose

flour

Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 41⁄2 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour, 1⁄2

cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

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

Punch dough down and divide in half. Shape each half into a loaf, as directed on page 46, and place in greased 8

⁄2x41⁄2x21⁄2-inch baking pans. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Bake at 400°F for 30 minutes, or until golden brown. Remove from pans immediately and cool on wire racks.

Yield: 32 servings (16 slices per loaf). Per serving: About 95 cal, 3 g pro, 18 g carb,

1 g fat, 0 mg chol, 148 mg sod.

Variations continued on next page.

Basic White Bread CONTINUED

VARIATIONS

Cinnamon Bread

Prepare dough, divide, and roll out each half to a rectangle, as directed on page 46. Mix together

⁄2 cup sugar and 2 teaspoons cinnamon in small bowl. Spread each rectangle with 1 tablespoon softened butter or margarine. Sprinkle with half of sugar mixture. Finish rolling and shaping loaves. Place in well-greased 81⁄2x41⁄2x21⁄2-inch baking pans. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. If desired, brush tops with beaten egg white. Bake at 375°F for 40 to 45 minutes, or until golden brown. Remove from pans immediately and cool on wire racks.

Yield: 32 servings (16 slices per loaf). Per serving: About 111 cal, 3 g pro, 21 g carb,

2 g fat, 0 mg chol, 152 mg sod.

Sixty-Minute Rolls

Increase yeast to 3 packages and sugar to 1⁄

4 cup.

Mix and knead dough as directed for Basic White Bread on page 47. Place in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 15 minutes. Turn dough onto lightly floured surface. Shape as desired (see following suggestions). Cover. Let rise in slightly warm oven (90°F) about 15 minutes. Bake at 425°F for 12 minutes, or until golden brown. Remove from pans immediately and cool on wire racks.

Curlicues: Divide dough in half and roll each half to 12x9-inch rectangle. Cut 12 equal strips about 1 inch wide. Roll each strip tightly to form a coil, tucking ends underneath. Place on greased baking sheets about 2 inches apart.

Cloverleafs: Divide dough into 24 equal pieces. Form each piece into a ball and place in greased muffin pan. With scissors, cut each ball in half, then quarters.

Yield: 24 servings (1 roll per serving). Per serving: About 130 cal, 4 g pro, 25 g carb,

2 g fat, 0 mg chol, 198 mg sod.

Whole Grain Wheat Bread

⁄3 cup plus 1

tablespoon brown sugar

2 cups warm water

(105°F to 115°F)

2 packages active

dry yeast

5-6 cups whole wheat

flour

⁄4 cup powdered milk

2 teaspoons salt

⁄3 cup oil

Dissolve 1 tablespoon brown sugar in warm water in small bowl. Add yeast and let mixture stand.

Place 4 cups flour, powdered milk, 1⁄3 cup brown sugar, and salt in mixer bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 15 seconds. Continuing on Speed 2, gradually add yeast mixture and oil to flour mixture and mix about 11⁄2 minutes longer. Stop and scrape bowl, if necessary.

Continuing on Speed 2, add remaining flour, 1⁄2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer.

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

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

Punch dough down and divide in half. Shape each half into a loaf as directed on page 46. Place in greased 81⁄

2x4

⁄

2x2

⁄

2-inch baking pan. Cover. Let rise

in warm place, free from draft, about 1 hour, or until doubled in bulk.

Bake at 400°F for 15 minutes. Reduce oven temperature to 350°F and bake 30 minutes longer. Remove from pans immediately and cool on wire racks.

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

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

French Bread

2 packages active dry

yeast

⁄2

cups warm water

(105°F to 115°F) 1 tablespoon salt 1 tablespoon butter or

margarine, melted 7 cups all-purpose

flour 2 tablespoons

cornmeal 1 egg white 1 tablespoon cold

water

Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute, or until well blended. Knead on Speed 2 about 2 minutes longer. Dough will be sticky.

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

Punch dough down and divide in half. Roll each half into 12x15-inch rectangle. Roll dough tightly, from longest side, tapering ends if desired. Place loaves on greased baking sheets that have been dusted with cornmeal. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

With sharp knife, make 4 diagonal cuts on top of each loaf. Bake at 450°F for 25 minutes. Remove from oven. Beat egg white and water together with a fork. Brush each loaf with egg mixture. Return to oven and bake 5 minutes longer. Remove from baking sheets immediately and cool on wire racks.

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

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

Honey Oatmeal Bread

11⁄2 cups water

⁄2 cup honey

⁄3 cup butter or

margarine

⁄2-61⁄2cups all-purpose

flour 1 cup quick cooking

oats 2 teaspoons salt 2 packages active dry

yeast 2 eggs 1 egg white 1 tablespoon water

Oatmeal

Place water, honey, and butter in small saucepan. Heat over low heat until mixture is very warm (120°F to 130°F).

Place 5 cups flour, oats, salt, and yeast in mixer bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 15 seconds. Continuing on Speed 2, gradually add warm mixture to flour mixture and mix about 1 minute. Add eggs and mix about 1 minute longer.

Continuing on Speed 2, add remaining flour, 1⁄2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer.

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

Punch dough down and divide in half. Shape each half into a loaf as directed on page 46. Place in greased 81⁄2x41⁄2x21⁄2-inch baking pans. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Beat egg white and water together with a fork. Brush tops of loaves with mixture. Sprinkle with oatmeal. Bake at 375°F for 40 minutes. Remove from pans immediately and cool on wire racks.

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

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

Light Rye Bread

⁄4 cup honey

⁄4 cup light molasses 2 teaspoons salt 2 tablespoons butter

or margarine

2 tablespoons caraway

seed 1 cup boiling water 2 packages active dry

yeast

⁄4 cup warm water

(105°F to 115°F) 2 cups rye flour

⁄2-4 cups all-purpose

flour

Place honey, molasses, salt, butter, caraway seed, and boiling water in small bowl. Stir until honey dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm honey mixture, rye flour, and 1 cup all-purpose flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute, or until well mixed. Stop and scrape bowl if necessary.

Continuing on Speed 2, add remaining all-purpose flour, 1⁄2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer.

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

Punch dough down and divide in half. Shape each half into a round loaf. Place on two greased baking sheet. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk.

Bake at 350°F for 30 to 45 minutes. Cover loaves with aluminum foil for last 15 minutes if tops brown too quickly. Remove from baking sheets immediately and cool on wire racks.

Yield: 32 servings (16 slices per loaf). Per serving: About 96 cal, 2 g pro, 20 g carb,

1 g fat, 0 mg chol, 143 mg sod.

Dill Batter Bread

2 packages active dry

yeast

⁄2

cup warm water

(105°F to 115°F)

4 tablespoons honey,

divided

2 cups large curd

cottage cheese

2tablespoons grated

fresh onion

4 tablespoons butter

or margarine,

softened

3 tablespoons dill seed 3 teaspoons salt

⁄2 teaspoon baking

soda

2 eggs 1 cup whole wheat

flour

3-3

⁄2 cups all-purpose

flour

Dissolve yeast in warm water in warmed mixer bowl. Add 1 tablespoon honey and let stand 5 minutes.

Add cottage cheese, remaining 3 tablespoons honey, onion, butter, dill seed, salt, and soda. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 30 seconds. Add eggs. Continuing on Stir Speed, mix about 15 seconds.

Add whole wheat flour and 2 cups all-purpose flour. Turn to Speed 2 and mix about 2 minutes, or until combined. Continuing on Speed 2, add remaining flour, a little at a time, and mix until dough forms a stiff batter. Stop and scrape bowl, if necessary. Continuing on Speed 2, mix about 2 minutes longer.

Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Stir dough down. Place in two well-greased 81⁄2x41⁄2x21⁄2-inch baking pans or two well-greased 11⁄

2- to 2-quart casseroles. Cover. Let rise in warm

place, free from draft, about 45 minutes, or until doubled in bulk.

Bake at 350°F for 40 to 50 minutes. Remove from pans immediately and cool on wire racks.

Yield: 32 servings (16 slices per loaf). Per serving: About 98 cal, 4 g pro, 15 g carb,

3 g fat, 15 mg chol, 298 mg sod.

Vegetable Cheese Bread

2 packages active dry

yeast 1 cup warm water

(105°F to 115°F) 2 cups whole wheat

flour

3-3

⁄2 cups all-purpose

flour 2 tablespoons sugar 2 teaspoons salt 2 tablespoons butter

or margarine 1 cup warm low-fat

milk (105°F to 115°F)

⁄4 cup chopped sun-

dried tomatoes 2 teaspoons instant

minced onion 2 teaspoons dried

parsley leaves

⁄2 cup shredded sharp

Cheddar cheese

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

Combine whole wheat flour, 2 cups all-purpose flour, sugar, and salt in mixer bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 30 seconds. Continuing on Speed 2, gradually add yeast mixture, butter, and warm milk to flour mixture and mix about 11⁄2 minutes. Stop and scrape bowl. Add tomatoes, onion, parsley, and cheese. Turn to Speed 2 and mix about 30 seconds. Continuing on Speed 2, add remaining flour, 1⁄2 cup at a time and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer.

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

Punch dough down and divide in half. Shape each half into a loaf as directed on page 46. Place in well-greased 81⁄2x41⁄2x21⁄2-inch baking pans. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk.

Bake at 375°F for 40 minutes. Remove from pans immediately and cool on wire rack. (Note: Loaves may need to be released by running a knife around edges of pans.)

Yield: 32 servings (16 slices per loaf). Per serving: About 99 cal, 3 g pro, 18 g carb,

2 g fat, 2 mg chol, 160 mg sod.

Basic Sweet Dough

⁄4 cup low-fat milk

⁄2 cup sugar

⁄4 teaspoons salt

⁄2 cup butter or

margarine 2 packages active dry

yeast

⁄

3 cup warm water

(105°F to 115°F) 3 eggs, room

temperature

⁄2-61⁄2cups all-purpose

flour

Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture, eggs, and 5 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 2 minutes.

Continuing on Speed 2, add remaining flour, 1⁄2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer.

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

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

Blueberry Oat Bread

2 cups all-purpose

flour 1 cup rolled oats 1 cup sugar

⁄2 teaspoons baking

powder

⁄2 teaspoon baking

soda

⁄4 teaspoon salt

⁄4 teaspoon allspice

⁄4 cup low-fat milk

⁄2 cup butter or

margarine, melted 1 tablespoon grated

orange peel 2 eggs

⁄4 cups fresh or

frozen blueberries

(not thawed)

Combine dry ingredients in mixer bowl. Add milk, butter, orange peel, and eggs. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 30 seconds. With spoon, gently stir in blueberries.

Spoon batter into 9x5x3-inch baking pan that has been greased on the bottom only. Bake at 350°F for 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on wire rack.

Yield: 16 servings (16 slices per loaf). Per serving: About 196 cal, 3 g pro, 31 g carb,

7 g fat, 27 mg chol, 177 mg sod.

Cinnamon Swirl Rounds

1 cup firmly packed

brown sugar 1 cup sugar

⁄2 cup butter or

margarine, softened

⁄4 cup all-purpose flour

⁄2 tablespoons

cinnamon

⁄2 cup chopped

walnuts or pecans 1 recipe Basic Sweet

Dough (see page 55)

Place brown sugar, sugar, butter, flour, cinnamon, and walnuts in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute.

Turn dough onto lightly floured surface. Roll dough to 10x24-inch rectangle. Spread sugar-cinnamon mixture evenly on dough. Roll dough tightly from long side to form 24-inch roll, pinching seam together. Cut into 24 slices, 1-inch each.

Place 12 rolls each in two greased 13x9x2-inch baking pans. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk.

Bake at 350°F for 20 to 25 minutes. Remove from pans immediately. Spoon Caramel Glaze over warm rolls.

Caramel Glaze

⁄3 cup evaporated milk

2 tablespoons brown

sugar

⁄

2 cups powdered

sugar

1 teaspoon vanilla

To make Caramel Glaze, place evaporated milk and brown sugar in small saucepan. Cook over medium heat until mixture begins to boil, stirring constantly.

Place milk mixture, powdered sugar, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 2 minutes, or until creamy.

Yield: 24 servings (1 roll per serving) Per serving: About 338 cal, 6 g pro, 57 g carb,

10 g fat, 28 mg chol, 219 mg sod.

Rapid Mix Cool Rise White Bread

6-7 cups all-purpose

flour 2 tablespoons sugar

⁄2 teaspoons salt

3 packages active dry

yeast

⁄4 cup butter or

margarine, softened 2 cups very warm

water (120°F to

130°F)

Place 51⁄2 cups flour, sugar, salt, yeast, and butter in mixer bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 20 seconds. Gradually add warm water and mix about 11⁄2 minutes longer.

Continuing on Speed 2, add remaining flour, 2 cups at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer.

Cover dough with plastic wrap and a towel. Let rest 20 minutes.

Divide dough in half. Shape each half into a loaf as directed on page 46. Place in greased 81⁄2x41⁄2x21⁄2- inch baking pans. Brush each loaf with oil and cover loosely with plastic wrap. Refrigerate 2 to 12 hours.

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

Bake at 400°F for 35 to 40 minutes. Remove from pans immediately and cool on wire racks.

Yield: 32 servings (16 slices per loaf). Per serving: About 110 cal, 3 g pro, 21 g carb,

2 g fat, 0 mg chol, 251 mg sod.

Banana Nut Bread

⁄

3 cup shortening

⁄

2 cup sugar

2 eggs

⁄4 cups all-purpose

flour 1 teaspoon baking

powder

⁄

2 teaspoon baking

soda

⁄2 teaspoon salt

1 cup (2 medium)

mashed ripe banana

⁄2 cup chopped

walnuts or pecans

Place shortening and sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 1 minute. Stop and scrape bowl. Continuing on Speed 6, beat about 1 minute longer. Add eggs. Turn to Speed 4 and beat about 30 seconds. Stop and scrape bowl. Turn to Speed 6 and beat about 11⁄2 minutes.

Combine flour, baking powder, baking soda, and salt in separate bowl. Add half of flour mixture and half of mashed banana to mixer bowl. Turn to Stir Speed and mix about 30 seconds. Add remaining flour and banana. Continuing on Stir Speed, mix about 30 seconds. Stop and scrape bowl. Add walnuts. Continuing on Stir Speed, mix about 15 seconds.

Pour mixture into greased and floured 9x5x3-inch baking pan. Bake at 350°F for 40 to 45 minutes. Cool 5 minutes in pan. Remove from pan and cool completely on wire rack.

Yield: 16 servings (16 slices). Per serving: About 157 cal, 3 g pro, 21 g carb,

7 g fat, 27 mg chol, 131 mg sod.

Crusty Pizza Dough

1 package active dry

yeast 1 cup warm water

(105°F to 115°F)

⁄2 teaspoon salt

2teaspoons olive oil

⁄2-31⁄2cups all-purpose

flour 1 tablespoon cornmeal

Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 21⁄2 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour, 1⁄2

cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer.

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

Brush 14-inch pizza pan with oil. Sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold toppings. Add toppings, as desired. Bake at 450°F for 15 to 20 minutes.

Yield: 4 servings (

⁄4 pizza per serving).

Per serving: About 373 cal, 11 g pro, 74 g carb, 3 g fat, 0 mg chol, 271 mg sod.

Baking Powder Biscuits

2 cups all-purpose

flour

4teaspoons baking

powder

⁄2 teaspoon salt

⁄3 cup shortening

⁄3 cup low-fat milk

Melted margarine or butter, if desired

Place flour, baking powder, salt, and shortening in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 1 minute. Stop and scrape bowl.

Add milk. Turn to Stir Speed and mix until dough starts to cling to beater. Avoid overbeating. Turn dough onto lightly floured surface and knead about 20 seconds, or until smooth. Pat or roll to 1⁄2-inch thickness. Cut with floured 2-inch biscuit cutter.

Place on greased baking sheets and brush with melted margarine, if desired. Bake at 450°F for 12 to 15 minutes. Serve immediately.

Yield: 12 servings (1 biscuit per serving). Per serving: About 135 cal, 3 g pro, 17 g carb,

6 g fat, 1 mg chol, 183 mg sod.

Bran Muffins

1 cup boiling water 1 cup wheat bran 1 cup firmly packed

brown sugar

⁄2 cup sugar

⁄2 cup shortening 2 eggs 2 cups buttermilk 1 teaspoon vanilla

⁄2 cups all-purpose

flour

⁄2 teaspoons baking

soda

1 teaspoon baking

powder

⁄2 teaspoon salt 2cups bran cereal

flakes

Pour boiling water over bran in small bowl. Set aside.

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

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

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

Yield: 24 servings (1 muffin per serving). Per serving: About 170 cal, 3 g pro, 29 g carb,

5 g fat,19 mg chol, 242 mg sod. Tip: Batter can be refrigerated in tightly covered

container up to 1 week.

Sour Cream Coffee Cake

⁄2 cup firmly packed

brown sugar

⁄2 teaspoons cinnamon 1 cup chopped

walnuts or pecans

3 cups all-purpose

flour

⁄2 cups sugar 3teaspoons baking

powder

1 teaspoon baking

soda

⁄2 teaspoon salt 1 cup margarine or

butter, softened

1 cup reduced-fat sour

cream 1 teaspoon vanilla 3 eggs

Combine brown sugar, cinnamon, and walnuts in small bowl. Set aside.

Combine flour, sugar, baking powder, baking soda, and salt in mixer bowl. Add margarine, sour cream, and vanilla. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 30 seconds, or until ingredients are combined. Stop and scrape bowl. Turn to Speed 4 and beat about 11⁄2 minutes. Stop and scrape bowl.

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

Spread half of batter in greased and floured 13x9x2-inch baking pan or 10-inch tube pan. Sprinkle with half of cinnamon–sugar mixture. Spread remaining batter in pan and top with remaining cinnamon-sugar mixture. Bake at 350°F for 50 to 60 minutes. Serve warm.

Yield: 16 servings. Per serving: About 362 cal, 6 g pro, 47 g carb,

17 g fat, 44 mg chol, 349 mg sod.

Caramel Apple Kuchen

1 recipe Basic Sweet

Dough (see page 55) 2 cups firmly packed

brown sugar 6 tablespoons all-

purpose flour 2 teaspoons cinnamon 6 tablespoons

margarine or butter,

softened

6-8 apples (8 cups),

peeled and thinly

sliced

Divide dough in half. Press each half into greased 13x9x2-inch baking pan. Gently press edges 1⁄2 inch up sides.

Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk.

Meanwhile, place brown sugar, flour, cinnamon, and margarine in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute.

Arrange apple slices over dough in each of two pans. Sprinkle evenly with brown sugar mixture. Bake at 350°F for 35 to 45 minutes, or until golden brown and apples are tender. Serve warm.

Yield: 24 servings (12 pieces per kuchen). Per serving: About 301 cal, 5 g pro, 54 g carb,

8 g fat, 27 mg chol, 207 mg sod.

Pancakes

11⁄2 cups all-purpose

flour 2teaspoons baking

powder 1 teaspoon sugar

⁄2 teaspoon salt

⁄2 cup fat-free egg

substitute or 2 eggs

⁄4 cups low-fat milk

3 tablespoons

shortening, melted

Combine flour, baking powder, sugar, and salt in mixer bowl. Add all remaining ingredients. Attach bowl and flat beater to mixer. Turn to Speed 4 and mix about 30 seconds, or until ingredients are combined. Stop and scrape bowl. Turn to Speed 4 and mix about 15 seconds, or until smooth.

Spray griddle or heavy skillet with no-stick cooking spray. Heat griddle to medium-high heat. Pour about 1⁄3 cup batter for each pancake onto griddle. Cook 1 to 2 minutes, or until bubbles form on surface and edges become dry. Turn and cook 1 to 2 minutes longer, or until golden brown on underside.

Yield: 4 servings (2 pancakes per serving). Per serving: About 318 cal, 11 g pro, 41 g carb,

11 g fat, 6 mg chol, 490 mg sod.

Crispy Waffles

2 cups all-purpose

flour 3teaspoons baking

powder 2 tablespoons sugar

⁄

2 teaspoon salt

2 eggs, separated

⁄4 cups low-fat milk

⁄4 cup butter or

margarine, melted

Combine flour, baking powder, sugar, and salt in mixer bowl. Add egg yolks, milk, and butter. Attach bowl and flat beater to mixer. Turn to Speed 4 and mix about 30 seconds, or until ingredients are combined. Stop and scrape bowl. Continuing on Speed 4, mix about 15 seconds, or until smooth. Pour mixture into another bowl. Clean mixer bowl.

Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip until whites are stiff but not dry. Gently fold egg whites into flour mixture.

Spray waffle iron with no-stick cooking spray. Heat waffle iron. Pour about 1⁄3 cup batter for each waffle onto iron. Bake 3 to 5 minutes, or until golden brown.

Yield: 6 servings (1 waffle per serving). Per serving: About 287 cal, 8 g pro, 39 g carb,

10 g fat, 75 mg chol, 441 mg sod.

Multi-Function Attachment Pack

Attachments –

For More Information call 1-800-541-6390

Model FPPA

KitchenAid has packaged its three most popular attachments in one carton. It includes a Rotor Slicer/Shredder (RVSA), Food Grinder (FGA), and Fruit/Vegetable Strainer Parts (FVSP).

Food Grinder

Model FGA

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

Fruit/Vegetable Strainer

Model FVSFGA

Makes preparing jams, purées, sauces and baby foods quick and easy.

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Attachments – For More Information call 1-800-541-6390

Food Tray

Model FT

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

Sausage Stuffer

Model SSA

⁄8" and 5⁄8" stuffing tubes make Bratwurst, Kielbasa, Italian or Polish Sausage and breakfast links. For use with FGA.

Rotor Slicer/Shredder

Model RVSA

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

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Grain Mill

Model GMA

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

Can Opener

Model CO

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

Attachments – For More Information call 1-800-541-6390

Pasta Roller Set

Model KPRA

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

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Citrus Juicer

Model JE

Juices citrus fruits quickly and thoroughly, strains out pulp.

Pasta Maker

Model SNFGA

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

Water Jacket

Model K5AWJ

Fill with ice, cold or hot water to keep cold mixtures cold, hot ones hot.

Attachments – For More Information call 1-800-541-6390

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Pouring Shield

Model KPS2CL

Minimizes splash-out when adding ingredients.

Attachments – For More Information call 1-800-541-6390

Mixer Covers

Model K45CR

(For 41⁄2 quart mixers)

Model K5CR

(For 5 quart mixers) To protect mixers when not in use. Made of cotton and polyester, they are machine washable.

Bowl Covers

2 pack, non-sealing bowl covers are dishwasher-safe (top rack).

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Solid State Speed Control

Pasta

Sauces

® Registered trademark/™ Trademark/

the shape of the mixer is a trademark of KitchenAid, U.S.A.

9706634 Rev. B

FOR THE WAY IT’S MADE.

™

KitchenAid KSM5, KSM50P, KP50PS User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual