KitchenAid KV25G0XER User Manual

BOWL LIFT 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 Stand Mixer should fail

within the first year of ownership, KitchenAid will arrange to deliver an identical or comparable replacement to your door free of charge and arrange to have your “failed” Stand Mixer returned to us. Your replacement unit will also be covered by our one year full warranty. Please follow these instructions to receive this quality service.

If you reside in the 50 United

States and your KitchenAid

Stand Mixer should fail within the first year of ownership, simply call our toll-free Customer Satisfaction Center at 1-800-541-6390, 8 a.m. to 8 p.m., Monday through Friday, 10 a.m. to 5 p.m., Saturday, Eastern Time. Give the consultant your complete shipping address. (No P.O. Box Numbers, please.)

When you receive your replacement Stand Mixer, use the carton and packing materials to pack-up your “failed” Stand Mixer. In the carton, include your name and address on a sheet of paper along with a copy of the proof of purchase (register receipt, credit card charge slip, etc.).

For a detailed explanation of warranty terms and conditions, including how to arrange for service outside the United States, see 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 Stand Mixer. Proof of purchase will assure you of inwarranty service.

Before you use your Stand 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 50 United States and District of Columbia.......................................3

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

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

Arranging for Service Outside the 50 United States and Puerto Rico...........4

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

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

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

About Your Mixer

Bowl Lift Stand Mixer Features...........................................................................6

Assembling Your Bowl Lift Mixer .......................................................................7

Assembling Your Pouring Shield........................................................................8

Using Your KitchenAid®Attachments ................................................................9

Mixing Time ......................................................................................................9

Mixer Use..........................................................................................................9

Care and Cleaning...........................................................................................10

Beater to Bowl Clearance .................................................................................10

Speed Control Guide - 10 Speed Mixers ..........................................................11

Mixing Tips ......................................................................................................12

Egg Whites...............................................................................................13

Whipped Cream........................................................................................13

Attachments and Accessories - General Instructions ........................................14

Appetizers, Entrees, and Vegetables................................................................15

Cakes and Frostings.........................................................................................25

Cookies, Bars, and Candies..............................................................................38

Pies and Desserts.............................................................................................48

Yeast Breads and Quick Breads........................................................................53

General Instructions for Mixing and Kneading Yeast Dough......................53

Bread Making Tips....................................................................................54

KitchenAid

Attachments and Accessories .......................................................78

IMPORTANT SAFEGUARDS

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

1. Read all instructions

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

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

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

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

6. Do not operate Stand Mixer with a damaged cord or plug or after the Stand Mixer malfunctions, or is dropped or damaged in any manner. Return appliance to the nearest authorized service center for examination, repair or electrical or mechanical adjustment. Call the KitchenAid Customer Satisfaction Center at 1-800-541-6390 for more information.

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

8. Do not use the Stand Mixer outdoors.

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

10. Remove flat beater, wire whip or dough hook from Stand Mixer before washing.

11. This product is designed for household use only.

SAVE THESE INSTRUCTIONS

Your safety and the safety of others are very important.

We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages.

This is the safety alert symbol. This symbol alerts you to potential hazards that can kill or hurt

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

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

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

You can be killed or seriously injured if you don’t follow instructions.

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

DANGER

WARNING

Length of Warranty:

One Year Full Warranty from date of purchase.

KitchenAid Will Pay For Your Choice of:

Hassle-Free Replacement of your Stand Mixer. See inside front cover for details on how to arrange for service, or call the Customer Satisfaction Center toll-free at 1-800-541-6390.

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®Stand Mixer Warranty for Puerto Rico on page 4 for details on how to arrange for service.

KitchenAid Will Not Pay For:

A. Repairs when Stand

Mixer is used in other than normal single family home use.

B. Damage resulting

from accident, alteration, misuse or abuse.

C. Any shipping or

handling costs to deliver your Stand Mixer to an Authorized Service Center.

D. Replacement parts

or repair labor costs for Stand Mixers operated outside the 50 United States and District of Columbia.

KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES. Some states do not allow the exclusion or

limitation of incidental or consequential damages, so this exclusion may not apply to you. This warranty gives you specific legal rights and you may also have other rights which vary from state to state.

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

KitchenAid®Stand Mixer Warranty for

the 50 United States and District of Columbia

KitchenAid®Stand Mixer Warranty

for Puerto Rico

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

or ship it prepaid and insured, to the nearest Authorized Service Center. Call toll-free 1-800-541-6390 to learn the location of a Service Center near you. Your repaired Stand Mixer will be returned to you prepaid and insured.

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

Stand Mixer for information on how to obtain service.

Arranging for Service Outside

the 50 United States and Puerto Rico

To order accessories or replacement parts for your Stand Mixer, call tollfree 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

WARNING

Electrical Shock Hazard

Unplug before servicing. Failure to do so can result in

death or electrical shock.

Please read the following before calling your service center.

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

2. The Stand Mixer may emit a pungent odor, especially when new. This is common with electric motors.

3. If the flat beater hits the bowl, stop the Stand Mixer. See “Beater to Bowl Clearance,” page 10.

Keep a copy of the sales receipt showing the date of purchase. Proof of purchase will assure you of in-warranty service.

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

- Is the Stand Mixer plugged in?

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

- Turn the Stand Mixer off for 10-15 seconds, then turn it back on. If the mixer still does not start, allow it to cool for 30 minutes before turning it back on.

- If the problem is not due to one of the above items, see “Arranging for Service” on page 4.

- Do not return the Stand Mixer to the retailer as they do not provide service.

Electrical Requirements

Volts: 120 A.C. only. Hertz: 60 The wattage rating for your Stand Mixer is printed on the serial plate.

Do not use an extension cord. If the power supply cord is too short, have a qualified electrician or serviceman install an outlet near the appliance.

Troubleshooting Problems

WARNING

Electrical Shock Hazard

Plug into a grounded 3 prong outlet.

Do not remove ground prong. Do not use an adapter. Do not use an extension cord.

Failure to follow these instructions can result in death, fire, or electrical shock.

Bowl Lift Stand Mixer Features

Motor Head

Bowl Height Adjustment Screw

Bowl Lift Handle (not shown)

Attachment Knob

Attachment Hub (see page 14)

Locating Pins

Wire Whip

Flat Beater

PowerKnead™ Spiral Dough Hook

Speed Control Knob

Bowl Support

Beater Shaft

Stainless Steel Bowl

Bowl Handle

TIR

Assembling Your Bowl Lift Mixer

To Attach Bowl

1. Be sure speed control is OFF and Stand 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 into a grounded 3 prong outlet.

To Raise Bowl

1. Rotate handle to straight-up position.

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

To Lower Bowl

1. Rotate handle back and down.

To Remove Bowl

1. Be sure speed control is OFF and Stand Mixer is unplugged.

2. Place bowl lift handle in down position

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

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

To Attach Flat Beater, Wire Whip, or PowerKnead™ Spiral Dough Hook

1. Slide speed control to OFF and unplug.

2. Slip flat beater on beater shaft.

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

4. Plug into a grounded 3 prong outlet.

To Remove Flat Beater, Wire Whip, or PowerKnead™ Spiral Dough Hook

1. Slide speed control to OFF and unplug.

2. Press beater upward and turn right.

3. Pull beater from beater shaft.

Household Stand Mixer Speed Control

Plug into a grounded 3 prong outlet. Speed control lever should always be set on lowest speed for starting, then gradually moved to desired higher speed to avoid splashing ingredients out of bowl. See page 11 for Speed Control Guide.

Auto-Reset Motor Protection

If the Stand Mixer stops due to overload, slide the speed control lever to OFF. After a few minutes, the stand mixer will automatically reset. Slide the Speed Control Lever to the desired speed and continue mixing. If the unit does not restart, see “Troubleshooting Problems” on page 5.

Raise

RESET

OFF/0

STIR

To Attach Wide Mouth Pouring Shield (fits all 6-quart and KV 5-quart bowl-lift models)

1. Be sure speed control is OFF and Stand Mixer is unplugged.

2. Place bowl lift handle in down position.

3. Attach desired accessory (flat beater, PowerKnead™ Spiral Dough Hook or wire whip) and bowl.

4. Place bowl lift handle in up position.

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

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

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

To Remove Wide Mouth Pouring Shield

1. Be sure speed control is OFF and Stand Mixer is unplugged.

2. Remove pouring chute from collar.

3. Slide pouring shield collar off bowl.

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

To Use Pouring Shield

1. Pour ingredients into bowl through pouring chute.

2. Important: when using the Wide Mouth Pouring Shield make sure the guides on the bottom of the chute rest on the rim of the bowl to keep ingredients from falling outside the bowl as they are added.

Assembling Your Pouring Shield*

Notched Guides

Pouring Chute

Pouring Shield Collar

To Attach Pouring Shield (fits all 5-quart bowl-lift models except the 5-quart KV models)

1. Be sure speed control is OFF and Stand Mixer is unplugged.

2. Place bowl lift handle in down position.

3. Attach desired accessory (flat beater, PowerKnead™ Spiral Dough Hook or wire whip) and bowl.

4. Place bowl lift handle in up position.

5. Place the back half of the shield (without the chute) on rim of the bowl.

6. Insert the tabs on the front half of the shield (with the chute) under the tab openings on the back half of the shield, then lower the shield to lock into place.

To Remove Pouring Shield

1. Be sure speed control is OFF and Stand Mixer is unplugged.

2. Lift pouring chute from bowl.

3. Slide back half of the shield off bowl.

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

To Use Pouring Shield

1. Pour ingredients into bowl through pouring chute.

* If Pouring Shield is included.

Tab

Pouring Chute

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

PowerKnead™ Spiral Dough Hook for mixing and kneading yeast doughs:

breads coffee cakes rolls buns pizza dough

Mixing Time

Your KitchenAid®Stand Mixer will mix faster and more thoroughly than most other electric Stand Mixers. Therefore, the mixing time in most

recipes must be adjusted to avoid overbeating. With cakes, for example, beating time may be half as long as with other Stand Mixers.

Mixer Use

NOTE: Do not scrape bowl while

Stand Mixer is operating. The bowl and beater are designed to

provide thorough mixing without frequent scraping. Scraping the bowl once or twice during mixing is usually sufficient. Turn unit off before scraping.

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

WARNING

Injury Hazard

Unplug mixer before touching beaters.

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

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

Care and Cleaning

1. Unplug Stand Mixer.

2. Place bowl lift handle in down position.

3. Attach flat beater.

4. Adjust so flat beater just clears bottom surface of bowl when in lifted position by turning screw (A) clockwise to raise the bowl and counterclockwise to lower the bowl. Just a slight turn is all that is required: the screw will not rotate more than 1⁄4 turn (90 degrees) in either direction. (The full range of adjustment is 1⁄

2 turn, or 180

degrees.)

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

6. Repeat steps 4 and 5 if necessary.

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

Beater to Bowl Clearance

Your Stand Mixer is adjusted at the factory so the flat beater just clears the bottom of the bowl. If, for any reason, the flat beater hits the bottom of the bowl or is too far away from the bowl, you can correct the clearance easily.

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

Speed Control Guide – 10 Speed Mixers

All speeds have the Soft Start™ feature which automatically starts the Stand Mixer at a lower speed to help prevent ingredient splash-out and “flour puff” at startup then quickly increases to the selected speed for optimal performance.

Number of Speed Stir

Speed STIR For slow stirring, combining, mashing,

starting all mixing procedures. Use to add flour and dry ingredients to batter, and add liquids to dry ingredients. Do not use STIR speed to mix or knead yeast doughs.

2 SLOW MIXING For slow mixing, mashing, faster

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

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

BEATING cookies. Use to combine sugar and

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

6 BEATING, For medium fast beating (creaming) or

CREAMING whipping. Use to finish mixing cake,

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

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

WHIPPING boiled frostings.

10 FAST WHIPPING For whipping small amounts of cream,

egg whites or for final whipping of mashed potatoes. Use with Pasta Maker and Grain Mill attachments. NOTE: Will not maintain fast speeds under heavy loads, such as when using Pasta Maker or Grain Mill attachments.

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

Mixing Tips

Converting Your Recipe for the Mixer

The mixing instructions for recipes in this book can guide you in converting your own favorite recipes for preparation with your KitchenAid

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

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

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

For all cakes, mixing times may change because your KitchenAid

Stand Mixer works more quickly than other mixers. In general, mixing a cake with the KitchenAid®Stand Mixer will take about half the time called for in most cake recipes.

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

To select the best mixing speeds, use the Speed Control Guide on pages 11 and 13.

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 10.

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

Frothy

Large, uneven air bubbles.

Begins to Hold Shape

Air bubbles are fine and compact; product is white.

Soft Peak

Tips of peaks fall over when wire whip is removed.

Almost Stiff

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

Stiff but not Dry

Sharp, stiff peaks form when wire whip is removed. Whites are uniform in 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 (50 mL)........GRADUALLY to 10

⁄2

cup (125 mL) .....GRADUALLY to 10

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

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

Whipping Stages

Watch cream closely during whipping. Because your KitchenAid

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

Begins to Thicken

Cream is thick and custard-like.

Holds its Shape

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

Stiff

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

Attachments and Accessories

To Attach

1. Turn Stand Mixer off and unplug.

2. Loosen attachment knob by turning it counterclockwise.

3. Flip up hinged hub cover.

4. Insert attachment shaft housing into attachment hub, making certain that attachment power shaft fits into square attachment hub socket. It may be necessary to rotate attachment back and forth. When attachment is in proper position, the pin on the attachment will fit into the notch on the hub rim.

5. Tighten attachment knob by turning clockwise until attachment is completely secured to Stand Mixer.

6. Plug into a grounded 3 prong outlet.

To Remove

1. Turn Stand Mixer off and unplug.

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

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

General Information

KitchenAid

Attachments are designed to assure long life. The attachment power shaft and hub socket are of a square design, to eliminate any possibility of slipping during the transmission of power to the attachment. The hub and shaft housing are tapered to assure a snug fit, even after prolonged use and wear. KitchenAid®Attachments require no extra power unit to operate them; the power unit is built-in.

‡Not part of mixer.

General Instructions

Attachment Hub Socket

Attachment Knob

Notch

Attachment Shaft Housing

Attachment Power Shaft‡

Hinged Hub Cover

Attachment Housing

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 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

2 packages (8 oz.

each) light cream cheese, softened

1 package (1.25 oz.)

taco seasoning mix 3 eggs 2 cups shredded

Marble-Jack cheese 1 can (4 oz.) green

chilies 1 cup light sour cream 1 cup salsa

Place cream cheese and taco seasoning mix in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 11⁄2 minutes, or until fluffy. Stop and scrape bowl. Turn to Speed 4 and add eggs, one at a time, beating about 15 seconds after each addition. Stop and scrape bowl. Add cheese and green chilies. Turn to STIR Speed and mix 15 seconds.

Pour mixture into greased 9-inch springform pan. Bake at 350ºF for 40 minutes, or until knife inserted near center comes out clean. Remove from oven and spread with sour cream. Return to oven and bake 5 minutes longer. Cool 15 minutes. Refrigerate 3 to 8 hours. Before serving, remove outer ring and spread top of cheesecake with salsa. Serve with taco chips, if desired.

Yield: 20 servings (1 wedge per serving). Per serving: About 136 cal, 7 g pro, 5 g carb,

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

Fiesta Cheesecake Appetizer

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 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

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.

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.

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

Appetizer Cream Puffs

with Creamy Feta Olive Filling

Cream Puffs

1 cup water

⁄2 cup butter or

margarine

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

Filling

1 package (8 oz.) light

cream cheese

4 oz. crumbled

tomato-basil feta cheese

⁄2 cup light sour cream

⁄3 cup finely chopped

kalamata or ripe olives

⁄2 teaspoon lemon

pepper seasoning

To make Cream Puffs, heat water, butter, and salt in a medium saucepan over high heat to a full rolling boil. Reduce heat and quickly stir in flour, mixing vigorously until mixture leaves sides of pan in a ball.

Place flour mixture in mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and add eggs, one at a time, beating about 30 seconds after each addition. Stop and scrape bowl. Turn to Speed 4 and beat about 15 seconds.

Drop dough onto greased baking sheets forming 36 mounds, 2 inches apart. Bake at 400ºF for 10 minutes. Reduce heat to 350ºF and bake 25 minutes longer. Turn off oven. Remove pans from oven. Cut a small slit in side of each puff. Return pans to oven (turned off) for 10 minutes, leaving oven door ajar. Cool completely on rack.

To make Filling, combine all ingredients in mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and mix about 30 seconds, or until blended. Pipe or spoon about 1 tablespoon filling into each cream puff.

Yield: 36 servings (1 filled cream puff per serving). Per serving: About 72 cal, 2 g pro, 4 g carb,

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

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.

Mashed Potatoes for a Crowd

Prepare as directed above, using 6 quart mixer bowl.

Yield: 18 servings (3⁄4 cup per serving).

9 large potatoes (about

5 lbs.), peeled, quartered, and boiled

⁄3 cups low-fat milk,

heated

3 tablespoons butter

or margarine

⁄2 teaspoons salt

⁄4 teaspoon black

pepper

Baked Pastry Shell

(see page 50) 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

1 cup salsa, divided 2 cups soft bread

crumbs

1 small onion,

chopped 1 egg 1 tablespoon

Worcestershire sauce 1 teaspoon dried

thyme

⁄2 teaspoon garlic salt

⁄4 teaspoon pepper

1 pound lean ground

beef

⁄2

pound ground turkey

Place 3⁄4 cup salsa, bread crumbs, onion, egg, Worcestershire sauce, thyme, garlic salt, and pepper in mixer bowl. Attach bowl and flat beater to mixer. Turn to STIR Speed, mix about 30 seconds. Add beef and turkey. Continuing on STIR Speed, mix about 45 seconds, or until blended.

Divide mixture into 3 equal parts. Shape each part into a loaf about 6x3x12-inches. Place loaves on rack in shallow baking pan. Spoon remaining salsa on tops of loaves. Bake at 350°F for 40 to 45 minutes, or until no longer pink in center.

Yield: 6 servings (2 servings per loaf). Per serving: About 167 cal, 11 g pro, 16 g carb,

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

VARIATION Mexican Appetizer Meatballs

Form meat mixture into 1-inch balls. Place in 13x9x2-inch rectangular baking pan. Bake at 400°F for 20 to 25 minutes, or until no longer pink inside. Serve with salsa, if desired.

Yield: 18 servings (2 meatballs per serving). Per serving: About 124 cal, 9 g pro, 11 g carb,

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

Meatloaf for a Crowd

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

Yield: 12 servings (1⁄2 loaf per serving).

Mexican Meatloaf

Filling

2 tablespoons butter

or margarine

3 boneless, skinless

chicken breast halves, cut into

⁄2-inch pieces

1 medium onion or 3

shallots, sliced

8 ounces button or

crimini mushrooms, halved or quartered

1 can (14

⁄2 oz.) diced

tomatoes, undrained

2 tablespoons flour

⁄2 teaspoon dried

thyme leaves

Pastry Topping

⁄2 cup water

⁄4 cup butter or

margarine, cut up

⁄4 teaspoon salt

⁄2 cup all-purpose flour 2 eggs 2 oz. sharp Cheddar

cheese, diced

To make Filling, melt butter in large skillet over medium heat. Add chicken and onion. Cook and stir 3 minutes. Add mushrooms. Cook and stir 5 minutes. Add tomatoes, flour, and thyme. Cook and stir until thickened and bubbly. Cover and keep warm on low heat.

To make Pastry Topping, heat water, butter, and salt in small saucepan over high heat to a full rolling boil. Reduce heat and quickly stir in flour, mixing vigorously until mixture leaves sides of pan in a ball.

Place flour mixture in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and add eggs, one at a time, mixing about 30 seconds after each addition. Stop and scrape bowl. Turn to Speed 4 and beat about 15 seconds. Add cheese. Turn to STIR Speed and mix about 10 seconds.

Pour hot filling into 2-quart casserole dish sprayed with no-stick cooking spray. Spoon pastry into 4 mounds on top of chicken mixture. Bake at 400°F for 35 to 45 minutes, or until pastry is puffed and browned and filling is bubbly.

Yield: 4 servings. Per serving: About 507 cal, 39 g pro, 24 g carb,

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

Chicken and Mushroom Casserole

with Cheese Puff Topping

+ 60 hidden pages