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

®

BOWL STAND

iNSTRUCTiONS AND RECIPES

MIXERLiFT

g708307C FOR THE WAY iT'S MADE, _'

1-800-541-6390

Details inside

HassJe-Free RepJacement Warranty

We're so confident

the quality of our

products meets the

exacting standards of

KitchenAid that, if

your stand mixer
should fail within the

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

follow these instructions to receive
this quality service.

If you reside in the 50 United

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

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

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

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

Box Numbers, please.)

When you receive your

replacement stand mtxer, use the
carton and packing materials to

pack up your "failed" stand mixer.

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

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

For a detailed explanation of

warranty terms and conditions,

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

Warranty section.

Proof of Purchase and Product Registration

Always keep a copy of the sales
receipt showing the date of
purchase of your stand mixer. Proof
of purchase will assure you of in-
warranty service.

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

with the stand mixer. This card will

Model Number

Serial Number

Date Purchased

Store Name

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

notification and assist us in
complying with the provisions of

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

Please complete the following for

your personal records:

Table of Contents

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

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

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

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

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

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

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

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

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

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

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

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

About Your Mixer

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Stand Mixer Safety

Your safety and the safety of others are very important.

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

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

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

the word "DANGER" or "WARNING." These words mean:

You can be killed or seriously

injured if you don't immediatel_

follow instructions.

injured if you don't follow

You can be killed or seriously
instructions.

All safety messages will tell you what the potential hazard is, tell you how to
reduce the chance of injury, and tell you what can happen if the instructions are

not followed.not followed.

IMPORTANT SAFEGUARDS

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

1. Read all instructions.

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

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

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

5. Avoid contacting moving parts. Keep hands, ha.ir, clothing, as well as
spa.tulas and other utensils away from beater durinq operation.to

reduce the risk of injury to persons and/or damage_o the stand mixer.

6. Do not operate stand mixer with a damaged cord or plug or after the
stand mixer malfunctions, or is dropped or damaged in any manner.

Return appliance to the nearest authorized service center tot .

examination, repair or electrical or mechanical adiustment. Call the

KitchenAid Customer Satistaction Center at 1-800-541-6390 for more
information.

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

8. Do not use the stand mixer outdoors.

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

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

SAVE THESE INSTRUCTIONS

THIS PRODUCT IS DESIGNED FOR HOUSEHOLD

USE ONLY.

KitchenAid ®Stand Mixer Warranty for

the 50 United States and District of Columbia

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

Length of

Warranty:

One Year Full

Warranty from date of

purchase.

KitchenAid Will Pay
For Your Choice of:

Hassle-Free
Replacement of your

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

arrange for service, or
call the Customer

Satisfaction Center

toll-free at

1-800-541-6390.

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 the

following page on

how to arrange for
service.

KitchenAid Will Not
Pay For:

A. Repairs when stand

mixer is used in
other than normal

single family home
use.

B. Damage resulting

from accident,

alteration, misuse
or abuse.

C. Any shipping or

handling costs to
deliver your stand

mixer to an

Authorized Service

Center.

D. Replacement parts

or repair labor
costs for stand

mixers operated
outside the 50

United States and
District of
Columbia.

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

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

KitchenAid ®Stand Mixer Warranty

for Puerto Rico

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

KitchenAid Service Center. Please

bring the stand mixer, or ship it

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

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

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

insured.

Arranging for Service

after the Warranty Expires

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

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

Box 218, St. Joseph, MI 49085-

0218.

Arranging for Service Outside

the 50 United States and Puerto Rico

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

Ordering Accessories and Replacement Parts

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

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

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

Box 218, St. Joseph, MI 49085-

0218.

Electrical Requirements

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

Do not use an extension cord. If the

power supply cord is too short,
have a qualified electrician or

serviceman install an outlet near the
appliance.

The maximum rating is based on
the attachment that draws the

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

Troubleshooting Problems

Electrical Shock Hazard

Plug into a grounded 3 prong
outlet.

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

Do not use an extension cord.
Failure to follow these

instructions can result in
death, fire, or electrical shock.

Please read the following before
calling your service center.

1. The stand mixer may warm up

during use. Under heavy loads
with extended mixing time
periods, you may not be able to
comfortably touch the top of the

stand mixer. This is normal.

2. The stand mixer may emit a
pungent odor, especially when

new. This is common with
electric motors.

3. If the flat beater hits the bowl,
stop the stand mixer. See the

"Beater to Bowl Clearance"
section.

Keep a copy of the sales receipt

showing the date of purchase.

Proof of purchase will assure you of

in-warranty service.

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

Is the stand mixer plugged in?
Is the fuse in the circuit to the

stand mixer in working order? If
you have a circuit breaker box, be

sure the circuit is closed.

- Turn the stand mixer off for
10-15 seconds, then turn it back

on. If the mixer still does not start,
allow it to cool for 30 minutes

before turning it back on.
If the problem is not due to one

of the above items, see the

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

the retailer as they do not provide
service.

Bowl Lift Stand Mixer Features

Motor Head

Attachment Hub
(See the "Attachments and

Accessories" section.)

Speed
Control

Knob

Bowl Height

Adjustment

Screw

Locating Pins
Bowl Support

Attachment

Knob

Bowl Lift Handle
(not shown)

Beater
Shaft

-- Stainless Steel
Bowl

Bowl Handle

Flat Beater

Wire Whip

PowerKnead TM
Spiral Dough Hook

Assembling Your Bowl Lift Mixer

Electrical Shock Hazard

Plug into a grounded 3 prong

outlet.

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

Do not use an extension cord.
Failure to follow these

instructions can result in

death, fire, or electrical shock.

To Attach Bowl

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

2. Place bowl lift handle in down

position.

3. Fi.tbowl supports over locating

_lns.

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

latch.

5. Raise bowl before mixing.

6. Plug into a grounded 3 prong
outlet.

Raise

To Lower Bowl

1. Rotate handle back and down.

To Remove Bowl

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

2. Place bowl lift handle in down

position

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

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

To Attach Flat Beater,
Wire Whip, or PowerKnead TM

Spiral Dough Hook

1. Slide speed control to OFF and
unplug.

2. Slip flat beater on beater shaft.

Pin

ii2

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

4. Plug into a grounded 3 prong
outlet.

To Remove Flat Beater,
Wire Whip, or PowerKnead TM

Spiral Dough Hook

1. Slide speed control to OFF and
unplug.

2. Press Beater upward and turn to
the left.

3. Pull beater from beater shaft.

Household Stand Mixer
Speed Control

To Raise Bowl

1. Rotate handle to straight-up
position.

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

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

splashing ingredients out of bowl.
See the Speed Control Guide

section.

Auto-ResetMotorProtection

Ifthestandmixerstopsdueto
overload,slidethespeedcontrol

leverto OFF.Afterafewminutes,
thestandmixerwillautomatically

reset.SlidetheSpeedControlLever
tothedesiredspeedandcontinue
mixing.

Using the Pou

Attaching the Pouring Shield*

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

2. Unplug the stand mixer.

3. Attach desired accessory and raise
the mixing bowl.

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

rim of bowl.

Using the Pouring Shield

Pour ingredients into the mixing

bowl through the chute portion of
shield.

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

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

bowl as they are added.

If the stand mixer does not restart,

see the "Troubleshooting Problems"
section.

ring Shield*

Pouring

Chute

Removing the Pouring Shield

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

2. Unplug the stand mixer.

3. Remove pouring chute from collar.

4. Slide pouring shield collar off
bowl.

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

clockwise.

6. Remove accessory and the mixing
bowl.

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

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

*If Pouring Shield is included.

10

Using Your KitchenAid ®Attachments

Fiat Beater for normal to heavy mixtures:

cakes biscuits
creamed frostings quick breads

candies meat loaf
cookies mashed potatoes

pie pastry

Wire

Whip for mixtures that need air incorporated:

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

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

breads coffee cakes
rolls buns

pizza dough

Mixing Time

Your KitchenAid _'stand mixer will

mix faster and more thoroughly
than most other electric stand

mixers. Therefore, the mixing time

Mixer Use

Injury Hazard

Unplug mixer before touching
beaters.

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

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

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

The bowl and beater are designed
to provide thorough mixing
without frequent scraping. Scraping
the bowl once or twice during
mixing is usually sufficient. Turn
stand mixer off before scraping.
The stand mixer may warm up
during use. Under heavy loads with
extended mixing time, you may not
be able to comfortably touch the

top of the stand mixer. This is
normal.

11

Care and Cleaning

Bowl, white flat beater and white

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

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

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

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

dishwasher. Do not store beaters
on shaft.

NOTE: Always be sure to unplug

stand mixer before cleaning. Wipe
stand mixer with a soft, damp cloth.

Do not use household/commercial

cleaners. Do not immerse in water.
Wipe off beater shaft frequently,

removing any residue that may

accumulate.

Beater to Bowl Clearance

Your stand mixer is adjusted at the factory so the flat beater just clears the

bottom of the bowl. If, for any reason, the flat beater hits the bottom of

the bowl or is too far away from the bowl, you can correct the clearance

easily.

1. Unplug stand mixer.

2. Place bowl lift handle in down
position.

3. Attach flat beater.

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

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

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

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

(The full range of adjustment is

1_turn, or 180 degrees.)

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

6. Repeat steps 4 and 5 if
necessary.

NOTE: When properly adjusted, the

flat beater will not strike on the

bottom or side of the bowl. If the

flat beater or the wire whip is so

close that it strikes the bottom of

the bowl, coating may wear off the

beater or wires on whip may wear.

A

12

Speed Control Guide

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

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

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

performance.

Number of Speed
Stir

Speed STIR

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

yeast doughs.

SLOW MIXING

4 MIXING,

BEATING

6 BEATING,

CREAMING

8 FAST BEATING,

WHIPPING

10 FAST WHIPPING

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

vegetables; cut shortening into flour;

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

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

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

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

For medium-fast beating (creaming) or

whipping. Use to finish mixing cake,

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

Juicer attachment.

For whipping cream, egg whites, and
boiled frostings.

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

Maker and Grain Mill attachments.
NOTE: Will not maintain fast speeds

under heavy loads, such as when using
Pasta Maker or Grain Mill attachments.

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

13

Mixing Tips

Converting Your Recipe

for the Mixer
The mixing instructions for recipes

in this book can guide you in
converting your own favorite
recipes for preparation with your

KitchenAid _ stand mixer. Look for
recipes similar to yours and then

adapt your recipes to use the
procedures in the similar
KitchenAid _ recipes.

For example, the "quick mix"

method (sometimes referred to as

the "dump" method) is ideal for

simple cakes, such as the Quick

Yellow Cake and Easy White Cake

included in this book. This method
calls for combining dry ingredients

with most or all liquid ingredients

in one step.

More elaborate cakes, such as

Caramel Walnut Banana Torte,

should be prepared using the
traditional cake mixing method.
With this method, sugar and the

shortening, butter or margarine are
thoroughly mixed (creamed) before

other ingredients are added.

For all cakes, mixing times may
change because your KitchenAid _
stand mixer works more quickly

than other mixers. In general,

mixing a cake with the KitchenAid _
stand mixer will take about half the

time called for in most cake

recipes.

To help determine the ideal
mixing time, observe the batter or
dough and mix only until it has the
desired appearance described in

your recipe, such as "smooth and

creamy."

To select the best mixing speeds,
use the "Speed Control Guide"

section.

Adding Ingredients
Always add ingredients as close to

side of bowl as possible, not
directly into moving beater. The

Pouring Shield can be used to

simplify adding ingredients.

NOTE: If ingredients in very bottom
of bowl are not thoroughly mixed,
then the beater is not far enough

into the bowl. See the "Beater to

Bowl Clearance" section.

Cake Mixes
When preparing packaged cake

mixes, use Speed 2 for low speed,

Speed 4 for medium speed, and

Speed 6 for high speed. For best

results, mix for the time stated on
the package directions.

Adding Nuts, Raisins, or
Candied Fruits

Follow individual recipes for
guidelines on including these

ingredients. In general, solid

materials should be folded in the

last few seconds of mixing on STIR

Speed. The batter should be thick
enough to keep the fruit or nuts

from sinking to the bottom of the

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

better distribution in the batter.

Liquid Mixtures

Mixtures containing large amounts
of liquid ingredients should be

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

mixture has thickened.

14

Egg Whites

Whipped Cream

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

below.

AMOUNT SPEED

1 egg white ..... GRADUALLY to 10

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

6 or more

egg whites ...... GRADUALLY to 8

Whipping Stages
With your KitchenAid '_stand mixer,

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

Frothy
Large, uneven air bubbles.

Begins to Hold Shape
Air bubbles are fine and compact;
product is white.

Soft Peak
Tips of peaks fall over when wire

whip is removed.

Almost Stiff

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

soft.

Pour cold whipping cream into

chilled bowl. Attach bowl and wire

whip. To avoid splashing, gradually

turn to designated speed and whip

to desired stage. Seechart below.

AMOUNT SPEED

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

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

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

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

Whipping Stages

Watch cream closely during

whipping. Because your

KitchenAid <_stand mixer whips so
quickly, there are just a few
seconds between whipping stages.

Look for these characteristics:

Begins to Thicken
Cream is thick and custard-like.

Holds its Shape
Cream forms soft peaks when wire
whip is removed. Can be folded
into other ingredients when making

desserts and sauces.
Stiff

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

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

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

15

Attachments and Accessories

General Information

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

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

Attachment
Knob Attachment

Power Shafts

Hinged
Hub Cover

Attachment
Hub Socket

SNot part of mixer.

General

..... H o LIs in g

Notch Pin

Attachn _entShaft

Housing

Instructions

Attachment

To Attach

1. Turn stand mixer off and
unplug.

2. Loosen attachment knob by
turning it counterclockwise.

3. Flip up hinged hub cover.

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

to rotate attachment back and
forth. When attachment is in

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

notch on the hub rim.

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

secured to stand mixer.

Electrical Shock Hazard

Plug into a grounded 3 prong
outlet.

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

Do not use an extension cord.
Failure to follow these

instructions can result in
death, fire, or electrical shock.

6. Plug into a grounded 3 prong
outlet.

16

To Remove

1. Turn stand mixer off and
unplug.

2. Loosen attachment knob by

turning it counterclockwise.

Rotate attachment slightly back

and forth while pulling out.

Crabmeat Dip

1 package (8 oz) light

cream cheese

1 cup reduced-fat

cottage cheese

¼ cup reduced-calorie

mayonnaise

1 can (6_ oz)

crabmeat, flaked

1 tablespoon lemon

juice

3 tablespoons

chopped green
onions

teaspoon garlic salt

3 drops hot pepper

sa uce

Place cream cheese, cottage cheese, and
mayonnaise in mixer bowl. Attach bowl and flat <

beater to mixer. Turn to Speed 6 and beat about
1 minute, or until well blended. Stop and scrape --4m

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

Refrigerate until well chilled. Serve with assorted

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

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

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

3. Replace attachment hub cover.
Tighten attachment knob by

turning it clockwise.

[11

-4

[11

[11

Z

-4

m
m

z

Creamy Pineapple Fruit Dip

4 ounces light cream

cheese

½ cup marshmallow

cream

1 can (8 oz) crushed

pineapple, well

drained

2 teaspoons grated

orange peel

Place cream cheese in mixer bowl. Attach bowl

and flat beater to mixer. Turn to Speed 2 and mix
about 30 seconds. Stop and scrape bowl. Add

marshmallow cream, pineapple, and orange peel.

Turn to Speed 4 and beat about 30 seconds.

Stop and scrape bowl. Turn to Speed 4 and beat

about 30 seconds. Refrigerate at least 2 hours.

Serve with sliced fresh fruit, if desired.

Yield: 12 servings (2 tablespoons per serving).

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

17

Layered Mexican Dip

1 package (8 oz) light

cream cheese
cup shredded hot

pepper Monterey
Jack cheese

¼ cup bean or black

bean dip

½ cup thick and

chunky salsa
cup chopped green

onions

¼ cup sliced pitted

ripe olives

Fiesta Cheesecake Appetizer

2 packages (8 oz

each) light cream
cheese, softened

1 package (1.25 oz)

taco seasoning mix

3 eggs
2 cups shredded

Marble-Jack cheese

1 can (4 oz) green

chilies

1 cup light sour

crea m

1 cup salsa

Place cream cheese in mixer bowl. Attach bowl

and flat beater to mixer. Turn to Speed 2 and

mix about 30 seconds. Stop and scrape bowl.

Add Monterey Jack cheese. Turn to Speed 2 and

mix about 30 seconds.

Spread cheese mixture on 10" serving plate to
within 1 or 2" of edge. Spread bean dip over
cheese. Spread salsa over bean dip. Top with
onions and olives. Refrigerate until ready to
serve. Serve with tortilla chips, if desired.

Yield: 12 servings (¼ cup per serving).

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

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

Place cream cheese and taco seasoning mix in
mixer bowl. Attach bowl and flat beater to

mixer. Turn to Speed 6 and beat about

11_minutes, or until fluffy. Stop and scrape bowl.
Turn to Speed 4 and add eggs, one at a time,
beating about 15 seconds after each addition.
Stop and scrape bowl. Add cheese and green

chilies. Turn to STIR Speed and mix 15 seconds.

Pour mixture into greased 9" springform pan.

Bake at 350°F for 40 minutes, or until knife
inserted near center comes out clean. Remove

from oven and spread with sour cream. Return
to oven and bake 5 minutes longer. Cool

15 minutes. Refrigerate 3 to 8 hours. Before
serving, remove outer ring and spread top of

cheesecake with salsa. Serve with taco chips, if
desired.

Yield: 20 servings (1 wedge per serving).

Per serving: About 136 cal, 7 g protein, 5 g carb,
9 g fat, 59 mg chol, 421 mg sodium.

18

Nutty Cheese Bali

1 cup shredded sharp

Cheddar cheese

1 cup shredded Swiss

cheese

1 package (8 oz) light

cream cheese

2 tablespoons

chopped fresh
chives

2 teaspoons

Worcestershire

sa uce

¼ teaspoon paprika

teaspoon garlic

powder

¼ cup finely chopped

pecans

Spinach and Cheese Crostini

1 baguette loaf, cut

into _" slices

2 teaspoons butter or

margarine
cup finely chopped

onion

1 clove garlic, minced
1 package (9 oz)

frozen chopped

spinach, thawed

and squeezed dry

1 package (8 oz) light

cream cheese

¼ cup roasted red

peppers

cup shredded

Cheddar cheese

Place all ingredients, except pecans, in mixer
bowl. Attach bowl and flat beater to mixer. Turn

to Speed 4 and beat about 1 minute, or until
well blended.

On waxed paper, shape mixture into a ball. Roll

ball in chopped pecans. Wrap in waxed paper.
Refrigerate until serving time. Serve with

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

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

Place baguette slices on baking sheet. Bake at

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

Melt butter in 10" skillet over medium heat. Add

onion and garlic. Cook and stir 2 to
3 minutes, or until softened. Add spinach. Cook

and stir 30 to 60 seconds, or until warm. Cool
slightly.

Place cream cheese in mixer bowl. Attach bowl

and flat beater to mixer. Turn to Speed 2, mix
about 30 seconds. Add spinach mixture.
Continuing on Speed 2, mix about 30 seconds.
Add red peppers. Continuing on Speed 2, mix
about 30 seconds. Spread spinach mixture on
toasted baguette slices. Top each slice with
about 1 teaspoon Cheddar cheese. Bake at 375°F
for 5 to 8 minutes, or until thoroughly heated

and cheese is melted. Serve warm.
Yield: 12 servings (2 crostini per serving).

Per serving: About 141 cal, 6 g protein, 16 g

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

19

Mushroom-Onion Tartlets

Pastry Crusts

4 oz light cream

cheese

3 tablespoons butter

or margarine,
divided

¾ cup plus 1 teaspoon

all-purpose flour

8 oz fresh

mushrooms,
coarsely chopped

cup chopped green
onions

Filling

1 egg

¼ teaspoon dried

thyme leaves
cup shredded Swiss

cheese

To Make Pastry Crusts:

Place cream cheese and 2 tablespoons butter in

mixer bowl. Attach bowl and flat beater to

mixer. Turn to Speed 4 and beat about 1 minute.

Stop and scrape bowl. Add ¾cup flour. Turn to

Speed 2 and mix about 1 minute, or until well

blended. Form mixture into a ball. Wrap in
waxed paper and chill 1 hour. Clean mixer bowl

and beater.
To Make Filling:

Melt remaining 1 tablespoon butter in 10" skillet
over medium heat. Add mushrooms and onions.

Cook and stir until tender. Remove from heat.
Cool slightly.

Divide chilled dough into 24 pieces. Press each

piece into miniature muffin cup (greased, if
desired).

For filling, place egg, remaining 1 teaspoon
flour, and thyme in mixer bowl. Attach bowl and
flat beater to mixer. Turn to Speed 6 and beat

about 30 seconds. Stir in cheese and cooled

mushroom mixture. Spoon into pastry-lined

muffin cups. Bake at 375°F for 15 to 20 minutes,
or until egg mixture is puffed and golden brown.

Serve warm.
Yield: 12 servings (2 tartlets per serving).

Per serving: About 98 cal, 4 g protein, 8 g carb,

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

2O

Sweet Potato Puff

2 medium sweet

potatoes, cooked

and peeled
cup low-fat milk

cup sugar

2 eggs
2 tablespoons butter

or margarine
teaspoon nutmeg

teaspoon cinnamon

Crunchy Praline
Topping

2 tablespoons butter

or margarine,
melted

cup corn flakes

¼ cup chopped

walnuts or pecans

¼ cup firmly packed

brown sugar

1 large butternut

squash, baked

(about 3 cups

cooked)

¼ cup butter or

margarine, melted
teaspoon dried

tarragon leaves
teaspoon salt

teaspoon black

pepper

Place potatoes in mixer bowl. Attach bowl and

flat beater to mixer. Turn to Speed 2 and mix
about 30 seconds. Add milk, sugar, eggs,

2 tablespoons butter, nutmeg, and cinnamon.

Turn to Speed 4 and beat about 1 minute.

Spread mixture in greased 9" pie plate. Bake at

400°F for 20 minutes, or until set. Clean bowl
and beater.

Place all topping ingredients in mixer bowl.

Attach bowl and flat beater to mixer. Turn to

STIRSpeed and mix about 15 seconds. Spread

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

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

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

Herbed Whipped Squash

Scoop cooked squash out of shell and place in
mixer bowl. Attach bowl and wire whip to
mixer. Turn to Speed 4 and beat about

30 seconds. Add all remaining ingredients.
Turn to Speed 2 and mix about 30 seconds.
Turn to Speed 4 and beat about 2 minutes.

Yield: 6 servings (_ cup per serving).

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

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

21

Appetizer Cream Puffs

with Creamy Feta Olive Filling

Cream Puffs

1 cup water

cup butter or
margarine

¼ teaspoon salt

1 cup aft-purpose

flour

4 eggs

Filling

1 package (8 oz) light

cream cheese

4 oz crumbled

tomato-basil feta
cheese

cup light sour
cream

cup finely chopped

kalamata or ripe
ofives

teaspoon lemon

pepper seasoning

To Make Cream Puffs:

Heat water, butter, and salt in a medium
saucepan over high heat to a full rolling boil.

Reduce heat and quickly stir in flour, mixing

vigorously until mixture leaves sides of pan in a

ball.
Place flour mixture in mixer bowl. Attach bowl

and flat beater. Turn to Speed 2 and add eggs,
one at a time, beating about 30 seconds after
each addition. Stop and scrape bowl. Turn to

Speed 4 and beat about 15 seconds.
Drop dough onto greased baking sheets forming

36 mounds, 2" apart. Bake at 400°F for
10 minutes. Reduce heat to 350°F and bake

25 minutes longer. Turn off oven. Remove pans

from oven. Cut a small slit in side of each puff.

Return pans to oven (turned off) for 10 minutes,
leaving oven door ajar. Cool completely on rack.

To Make Filling:

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

Yield: 36 servings (1 filled cream puff per

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

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

22

Mashed Potatoes

5 large potatoes

(about 2_ Ibs),

peeled, quartered,

and boiled
cup low-fat milk,

heated

2 tablespoons butter

or margarine

1 teaspoon salt

teaspoon black

pepper

9 large potatoes

(about
5 Ibs), peeled,

quartered, and
boiled

2/_cups low-fat milk,

heated

3 tablespoons butter

or margarine

1_ teaspoons salt

¼ teaspoon black

pepper

Warm mixer bowl and flat beater with hot water;
dry. Place hot potatoes in bowl. Attach bowl and

flat beater to mixer. Gradually turn to Speed 2
and mix about 1 minute, or until smooth.

Add all remaining ingredients. Turn to Speed 4
and beat about 30 seconds, or until milk is

absorbed. Gradually turn to Speed 6 and beat
about 1 minute, or until fluffy. Stop and scrape

bowl. Exchange flat beater for wire whip. Turn to
Speed 10 and whip 2 to 3 minutes.

Yield: 9 servings (_ cup per serving).

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

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

Garlic Mashed Potatoes

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

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

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

Yield: 18 servings (¾cup per serving).

23

Garden Quiche

Baked Pastry Shell
(see the "Pie Pastry"

section)

1 tablespoon oil
1 small onion,

chopped

1 medium green bell

pepper, chopped

8 oz sficed fresh

mushrooms

6 eggs

cup low-fat milk

1 tablespoon

chopped fresh

parsley

1 teaspoon salt

5 drops hot pepper

sauce

1 cup (4 oz) reduced-

fat shredded Swiss
cheese

Follow procedure for Baked Pastry Shell. Cool

10 minutes.

Meanwhile, heat oil in large non-stick skillet over

medium-high heat. Add onion and bell pepper.
Cook about 1 minute, stirring frequently. Add

mushrooms. Cook and stir about 2 minutes, or

until vegetables are tender. Set aside.

Place eggs, milk, parsley, salt, and hot pepper
sauce in mixer bowl. Attach bowl and wire whip
to mixer. Turn to Speed 2 and mix 1 to

2 minutes.

Sprinkle half of cheese in pastry shell. Top with
vegetables. Pour egg mixture over vegetables.
Top with remaining cheese. Bake at 350°F for

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

before serving.
Yield: 8 servings.

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

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

561 mg sodium.

24

Mexican Meat Loaf

1 cup salsa, divided

2 cups soft bread

crumbs

1 small onion,

chopped

1 egg
1 tablespoon

Worcestershire

sa uce

1 teaspoon dried

thyme
teaspoon garlic salt

¼ teaspoon pepper

1 pound lean ground

beef

½ pound ground

turkey

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

Worcestershire sauce, thyme, garlic salt, and

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

30 seconds. Add beef and turkey. Continuing on

STIRSpeed, mix about 45 seconds, or until
blended.

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

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

Yield: 6 servings (2 servings per loaf).

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

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

Mexican Appetizer Meatballs
Form meat mixture into 1" balls. Place in 13 x 9 x
2" rectangular baking pan. Bake at 400°F for 20

to 25 minutes, or until no longer pink inside.

Serve with salsa, if desired.

Yield: 18 servings (2 meatballs per serving).

Per serving: About 124 cal, 9 g protein, 11 g

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

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

bowl.

Yield: 12 servings (_ loaf per serving).

25

Chicken and Mushroom Casserole

with Cheese Puff Topping

Filling

2 tablespoons butter

or margarine

3 boneless, skinless

chicken breast
halves, cut into

_" pieces

1 medium onion or 3

shallots, sliced

8 ounces button or

crirnini mushrooms,
halved or quartered

1 can (14_ oz) diced

tomatoes,

undrained

2 tablespoons flour

teaspoon dried
thyme leaves

Pastry Topping

½ cup water
¼ cup butter or

margarine, cut up

¼ teaspoon salt
½ cup all-purpose

flour

2 eggs
2 oz sharp Cheddar

cheese, diced

To Make Filling:

Melt butter in large skillet over medium heat.

Add chicken and onion. Cook and stir 3 minutes.

Add mushrooms. Cook and stir 5 minutes. Add

tomatoes, flour, and thyme. Cook and stir until

thickened and bubbly. Cover and keep warm on

low heat.

To Make Pastry Topping:

Heat water, butter, and salt in small saucepan

over high heat to a full rolling boil. Reduce heat

and quickly stir in flour, mixing vigorously until

mixture leaves sides of pan in a ball.

Place flour mixture in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 2 and
add eggs, one at a time, mixing about

30 seconds after each addition. Stop and scrape
bowl. Turn to Speed 4 and beat about

15 seconds. Add cheese. Turn to STIRSpeed and
mix about 10 seconds.

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

4 mounds on top of chicken mixture. Bake at
400°F for 35 to 45 minutes, or until pastry is

puffed and browned and filling is bubbly.
Yield: 4 servings.

Per serving: About 507 cal, 39 g protein, 24 g
carb, 28 g fat, 240 mg chol, 706 mg sodium.

26

2¼ cups all-purpose

flour

1_ cups sugar

3 teaspoons baking

powder

teaspoon salt
cup shortening

1 cup low-fat milk
1 teaspoon vanilla

2 eggs

Quick Yellow Cake

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" 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 protein, 42 g
carb, 10 g fat, 37 mg chol, 175 mg sodium.

Easy White Cake

t_

m

Z

D
O

lab

Z

2 cups all-purpose

flour

11Z cups sugar

3 teaspoons baking

powder

1/2teaspoon salt
1/2cup 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.

Pour batter into two greased and floured 8- or
9" 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 267 cal, 4 g protein, 42 g
carb, 9 g fat, 2 mg chol, 183 mg sodium.

27

Caramel Walnut Banana Torte

Topping

1 cup firmly packed

brown sugar
cup butter or

margarine

cup whipping
cream

1 cup chopped

walnuts

Ca ke

1_ cups sugar

cup butter or

margarine, softened

1 cup (2 medium)

mashed ripe
banana

1 teaspoon vanilla

3 eggs

2_ cups all-purpose

flour

1¼ teaspoons baking

powder

1 teaspoon baking

soda
teaspoon salt

cup buttermilk

Filling

cup sugar

3 tablespoons aft-

purpose flour

¼ teaspoon salt

1 cup low-fat milk
1 egg, beaten

1 teaspoon vanilla
1 tablespoons butter

or margarine

2 medium bananas,

thinly sliced
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" 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 Z 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 protein, 65 g

carb, 19 g fat, 58 mg chol, 384 mg sodium.

28

Angel Food Cake

1¼ cups all-purpose

flour

1½ cups sugar, divided
1½ cups egg whites

(about 12 to 15 egg
whites)

1_ teaspoons cream of

tartar

¼ teaspoon salt

1_ teaspoons vanilla or

teaspoon almond

extract

Mix flour and Z 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 2Z 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" 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 protein, 27 g
carb, 0 g fat, 0 mg chol, 79 mg sodium.

29

Old-Fashioned Pound Cake

3 cups all-purpose

flour

2 cups sugar
3 teaspoons baking

powder
teaspoon salt

2 cups butter,

softened

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 STIRSpeed
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" 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 protein, 44 g
carb, 25 g fat, 143 mg chol, 378 mg sodium.

VARIATION

Double Chocolate Pound Cake
Add Z cup unsweetened Dutch-processed cocoa

powder to dry ingredients. Reduce butter to

1 cup. Increase milk to 1 cup. Omit almond

extract. Prepare as directed above. Bake at 325°F
for 1 hour 20 minutes.

Chocolate Glaze
Melt 1 square (1 oz) semisweet chocolate and

1 teaspoon shortening in small saucepan over

low heat, stirring to blend. Drizzle over cake.

Yield: 16 servings.

Per serving (cake and glaze): About 390 cal, 6 g
protein, 55 g carb, 18 g fat, 99 mg chol, 289 mg

sodium.

3O

Italian Cream Cake

5 eggs, separated
½ cup butter or

margarine

½ cup shortening

1_ cup sugar

2 cups aft-purpose

flour

1 teaspoon baking

soda

1 cup buttermilk
1 teaspoon vanilla

2 cups coconut

1 cup chopped

pecans

Cream Cheese Frosting

4 cups powdered

sugar

1 package (8 oz) light

cream cheese,

softened

cup butter or
margarine, softened

1 teaspoon vanilla

Place egg whites in mixer bowl. Attach bowl and

wire whip to mixer. Turn to Speed 8 and whip

2_ to 3 minutes, or until egg whites are stiff but
not dry. Place egg whites in another bowl.

Place butter, shortening, and sugar in mixer
bowl. Attach bowl and flat beater to mixer. Turn

to Speed 4 and mix about 2E minutes, or until

light and fluffy. Continuing on Speed 4, add egg

yolks, one at a time, mixing about 15 seconds

after each addition. Stop and scrape bowl.
Mix flour and baking soda. Add half to sugar

mixture in mixer bowl. Turn to Speed 2 and mix
about 30 seconds. Add buttermilk, vanilla, and

remaining flour mixture. Gradually turn to Speed

4 and beat about 1 minute.
Add coconut and pecans. Turn to STIRSpeed and

mix just until blended. Remove bowl from mixer.

Gently fold in beaten egg whites with spatula
just until blended. Pour batter into greased and
floured 13 x 9 x 2" baking pan. Bake at 350°F for
40 to 50 minutes, or until toothpick inserted in

center comes out clean. Cool completely on wire

rack. Spread with Cream Cheese Frosting.
Yield: 15 servings.

NOTE: For best flavor, chill cake in refrigerator

several hours or overnight.

Place all ingredients in mixer bowl. Attach bowl

and flat beater to mixer. Turn to Speed 2 and

mix about 30 seconds, or until blended. Stop and

scrape bowl. Turn to Speed 4 and beat about

2 minutes, or until smooth and creamy. Spread

on cooled cake.

Per serving: About 626 cal, 7 g protein, 77 g

carb, 33 g fat, 112 mg chol, 351 mg sodium.

31

Chocolate Cake

2 cups all-purpose

flour

1_ cups sugar

1 teaspoon baking

powder

½ teaspoon baking

soda

teaspoon salt
cup shortening

1 cup low-fat milk
1 teaspoon vanilla

2 eggs
2 squares (1 oz each)

unsweetened
chocolate, melted

1_ cups all-purpose

flour

1 cup whole-wheat

flour

1_ cups sugar

1 teaspoon baking

powder

1 teaspoon baking

soda

teaspoon salt

1_ teaspoons

cinnamon
teaspoon nutmeg

1_ cups applesauce

cup butter or
margarine, melted

2 eggs

1 cup chopped,

peeled apple

cup chopped
walnuts

Caramel Creme
Frosting, if desired

(see the "Caramel
Creme Frosting"

section)

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.

Pour batter into two greased and floured

8- or 9" 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 285 cal, 4 g protein, 41 g

carb, 12 g fat, 37 mg chol, 185 mg sodium.

Apple Cake

Combine dry ingredients in mixer bowl. Add
applesauce, butter, 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. Add apple

and walnuts. Turn to STIRSpeed and mix just
until blended.

Pour batter into greased and floured 13 x 9 x
2" 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.

Per serving: About 318 cal, 5 g protein, 51 g
carb,

11 g fat, 36 mg chol, 315 mg sodium.

VARIATION

Apple Cake Made Ahead

Double all ingredients and prepare in 6 qt mixer
bowl. Bake in two pans. Enjoy one cake now;

freeze the second and frost when ready to serve.

Yield: 24 to 32 servings.

32

Sunshine Chiffon Cake

2 cups all-purpose

flour

1_ cups sugar

1 tablespoon baking

powder

_ teaspoon salt

cup cold water

_/2cup off

7 egg yolks, beaten
1 teaspoon vanilla

2 teaspoons grated

lemon rind

7 egg whites

_ teaspoon cream of

tartar

Lemon Glaze

1 cup powdered

sugar

1 tablespoon butter

or margarine,

softened

2-3 tablespoons lemon

juice

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 2Z 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" 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.

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 protein, 38 g

carb, 10 g fat, 93 mg chol, 152 mg sodium.

33

Chocolate Almond Brownie Cake

Cake

7

squares (1 oz each)
semisweet

chocolate
cup butter or

margarine

3 eggs, separated

cup sugar
teaspoon almond

extract

2 tablespoons all-

purpose flour

Glaze

1 square (1 oz)

semisweet

chocolate

1 teaspoon

shortening

Topping

½ cup whipping

cream

1 tablespoon

powdered sugar

¼ 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" 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 protein, 17 g
carb, 13 g fat, 58 mg chol, 74 mg sodium.

34

Double Lemon Cake Roll

Ca ke

4 eggs
% cup granulated

sugar

_Z cup water
_/_teaspoon vanilla
_/_teaspoon lemon

extract

2Z cup all-purpose

flour

1 teaspoon baking

powder

_Z teaspoon salt

Lemon Filling

1 package (8 oz) light

cream cheese,
softened

1 cup powdered

sugar

1 tablespoon lemon

juice

2 teaspoons grated

lemon peel

To Make Cake:

Place eggs in mixer bowl. Attach bowl and wire

whip to mixer. Turn to Speed 8 and whip eggs

about 3 minutes, or until very thick and lemon
colored. Continuing on Speed 8, gradually add

sugar, beating about 1 minute. Stop and scrape
bowl.

Add water, vanilla, and lemon extract. Turn to

Speed 4 and beat about 30 seconds. Continuing
on Speed 4, gradually add flour, baking powder,

and salt. Beat about 30 seconds, or until batter is
smooth.

Line a 15Z x101Zxl" baking pan with waxed
paper, aluminum foil, or parchment paper.
Grease well. Pour batter into pan, spreading to

corners. Bake at 375°F for 11 to 13 minutes, or
until toothpick inserted in center comes out

clean. Remove from oven and immediately turn
onto a towel sprinkled with powdered sugar.
Remove paper or foil. Roll cake and towel

together. Cool completely on wire rack.
To Make Lemon Filling:

Place ingredients in mixer bowl. Attach bowl and

flat beater to mixer. Turn to Speed 4 and beat

about 1Z minutes, or until well mixed. Spread on
cooled cake roll.

When cool, unroll cake and spread with Lemon

Filling. Reroll and sprinkle with powdered sugar.

Yield: 10 servings (1" slice per serving).

Per serving: About 217 cal, 6 g protein, 35 g
carb, 6 g fat, 96 mg chol, 213 mg sodium.

35

Gingered Pear Upside-Down Cake

Topping

½ cup packed brown

sugar

¼ cup butter or

margarine

1 tablespoon light

corn syrup

1 tablespoon finely

chopped
crystallized ginger

1 large ripe pear

Ca ke

1 cup granulated

sugar

cup shortening

1 teaspoon vanilla

2 eggs

1½ cups all-purpose

flour

½ cup low-fat milk

1 tablespoon finely

chopped
crystallized ginger

1_ teaspoons baking

powder

teaspoon nutmeg

¼ teaspoon salt

To Make Topping:
Combine brown sugar, butter, and corn syrup in
small saucepan. Cook and stir over medium-low

heat for 3 to 5 minutes, or until smooth. Pour
evenly into 9" round or square cake pan that has
been sprayed with no-stick cooking spray.

Sprinkle evenly with chopped ginger. Set aside.
To Make Cake:

Place granulated sugar, shortening, and vanilla in
mixer bowl. Attach bowl and flat beater to

mixer. Turn to Speed 2 and mix about
45 seconds. Continuing on Speed 2, add eggs
and mix about 45 seconds longer. Continuing on
Speed 2, add remaining cake ingredients and mix
about 30 seconds. Stop and scrape bowl. Turn to
Speed 6 and beat about 1 minute.

Peel, core, and slice pear. Arrange pear slices
evenly over sugar mixture in pan. Spread batter
evenly over pear slices.

Bake at 350% for 45 to 55 minutes, or until
center springs back when touched lightly. Let

stand in pan about 3 minutes. Invert onto
serving plate. Serve warm or at room

temperature.

Yield: 8 servings.

Per serving: About 462 cal, 5 g protein, 66 g
carb, 21 g fat, 70 mg chol, 210 mg sodium.

36

Cappucdno Fudge Cupcakes

Cupcakes

_Zcup butter or

margarine,
softened

1_/_cups sugar

3 eggs
% cup milk

1 tablespoon plus

2 teaspoons instant
espresso or coffee

granules

1% cups all-purpose

flour

I _Z teaspoons baking

powder

_Z teaspoon salt

Coffee Cream

1_ cups heavy cream

_Z cup sugar

1_ teaspoons instant

espresso or coffee
granules (optional)

Fudge Sauce

4 squares (1 oz each)

semisweet

chocolate

_ cup whipping

cream

_Z teaspoon cinnamon

To Make Cupcakes:

Place butter in bowl. Attach bowl and flat beater

to mixer. Turn to Speed 6 and gradually add

sugar, beating about 3 minutes, or until light
and fluffy. Turn to Speed 4 and add eggs, one at

a time, beating for 30 seconds after each
addition. Stop and scrape bowl. Dissolve instant

espresso in milk. Set aside.
Combine flour, baking powder, and salt. Turn to

STIRSpeed and add Z of the flour mixture
alternately with Z of the milk mixture, mixing

15 seconds after each addition.
Spoon batter into 8 greased and floured custard

cups. Place cups on baking sheet. Bake at 350°F

for 30 to 35 minutes, or until toothpick inserted

into cupcake comes out clean. Remove from
custard cups and cool on wire rack. Top with
Coffee Cream and serve with Fudge Sauce.

To Make Coffee Cream:

Combine cream, sugar, and espresso in bowl.

Attach bowl and wire whip to mixer. Turn to

Speed 8 and whip cream until stiff.

To Make Fudge Sauce:

Place chocolate, cream, and cinnamon in small
saucepan. Cook and stir over low heat until

chocolate is melted and mixture is combined.

Yield: 8 servings (8 cupcakes).

Per serving: About 690 cal, 8 g protein, 76 g
carb, 40 g fat, 187 mg chol, 291 mg sodium.

VARIATION

Cupcakes for a Party
Double all ingredients and prepare in 6 qt mixer

bowl. Fill paper-lined standard-size muffin pans

two-thirds full. Bake at 350°F for 18 to

22 minutes, or until toothpick inserted into
cupcake comes out clean.

Yield: 48 cupcakes (48 servings).

Per serving: About 227 cal, 3 g protein, 25g carb,
14 g fat, 64 mg chol, 59 mg sodium.

37

Caramel Creme Frosting

½ cup butter or

margarine

1 cup firmly packed

brown sugar

¼ cup low-fat milk

1 cup miniature

marshmallows

2 cups powdered

sugar

½ teaspoon vanilla

1½ cups sugar

teaspoon cream of
tartar

teaspoon salt
cup water

1_ tablespoons light

corn syrup

2 egg whites

1_ teaspoons vanilla

Melt butter in medium saucepan. Add brown

sugar and milk, stirring to blend. 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 STIRSpeed 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

13 x 9 x 2" cake).
Per serving: About 228 cal, 0 g protein, 41 g

carb, 7 g fat, 0 mg chol, 98 mg sodium.

Fluffy Frosting

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 1_ 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

13 x 9 x 2" cake).

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

38

Buttercream Frosting

cup butter or
margarine,

softened

¼ cup whipping

cream or
evaporated milk

1 teaspoon vanilla

¼ 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, vanilla, salt, and 1 cup powdered
sugar. Turn to STIRSpeed and mix about
30 seconds. Stop and scrape bowl. Turn to Speed

2 and mix about 1½ minutes, or until well
blended. Stop and scrape bowl.

Turn to STIRSpeed. 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

13 x 9 x 2" cake).
Per serving: About 219 cal, 0 g protein, 40 g

carb, 7 g fat, 21 mg chol, 103 mg sodium.
VARIATION
Chocolate Buttercream Frosting

Mix _ cup cocoa with powdered sugar in small
bowl. Add to softened butter, cream, vanilla, and

salt. Continue as directed above.
Yield 12 to 16 servings (frosting for 2-layer or

13 x 9 x 2" cake)
Per serving: About 224 cal, 1 g protein, 41 g

carb, 7 g fat, 21 mg chol, 103 mg sodium.

Orange Cream Cheese Frosting

4 cups powdered

sugar

1 package (8 oz) light

cream cheese

1 teaspoon orange

JUiCe

teaspoon grated
orange peel

Place all ingredients in mixer bowl. Attach bowl
and flat beater to mixer. Turn to STIRSpeed 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

13 x 9 x 2" cake).

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

39

I,LI

Z

3 ounces light cream

cheese

Z

n_
n_

o
o

L2

¼ teaspoon mint

flavoring

2 drops green food

color or color of
choice

4¼-44 cups powdered

sugar
Superfine sugar

Creamy No-Cook Mints

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 1½minutes, 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 :_"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 ¼"
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 protein, 13 g carb,

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

4O

Chocolate Fudge

Butter

2 cups sugar

teaspoon salt
cup evaporated

milk

1 teaspoon 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-qt 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 STIRSpeed and add
walnuts, mixing just until blended. Spread in
buttered 9 x 9 x 2" baking pan. Cool at room
temperature. Cut into 1" squares when firm.

Yield: 64 servings (1 square per serving).

Per serving: About 59 cal, 1 g protein, 7 g carb,
3 g fat, 1 mg chol, 12 mg sodium.

VARIATION

Chocolate Fudge for a Crowd
Triple all ingredients and prepare in the 6 qt

mixer bowl. Increase mixing time at Speed 2 to
9 minutes. Spread in buttered 15 x 10 x 1"

baking pan. Cut into 1" squares when firm.

Yield: 150 servings (1 square per serving).

Per serving: About 75 cal, 2 g protein, 9 g carb,
4 g fat, 1 mg chol, 15 mg chol.

41

Divinity

3 cups sugar

cup light corn syrup

_ 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 2Z minutes longer.
Turn to Speed 4. Add almond extract and whip

20 to 25 minutes, or until mixture starts to

become dry. Turn to STIRSpeed 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 protein, 40 g

carb, 4 g fat, 0 mg chol, 15 mg sodium.

42

Chocolate Chip Cookies

1 cup granulated

sugar

1 cup brown sugar
1 cup butter or

margarine,

softened

2 eggs

1_ teaspoons vanilla

1 teaspoon baking

soda

1 teaspoon salt

3 cups all-purpose

flour

12 ounces semisweet

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 STIRSpeed. 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" 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 protein, 17 g
carb, 5 g fat, 8 mg chol, 106 mg sodium.

VARIATIONS
Macadamia Chocolate Chunk Cookies

Decrease granulated sugar to ¾cup. Decrease
flour to 2¼ cups. Add E cup unsweetened cocoa
powder with the flour. Follow mixing directions
above. Omit chocolate chips. Turn to STIRSpeed.
Add 1 package (8 oz) semisweet baking
chocolate, cut into small chunks, and 1 jar
(3½ oz) macadamia nuts, coarsely chopped. Mix

just until blended. Bake at 325°F for 12 to

13 minutes, or until edges are set. Do not
overbake. Cool on baking sheet about 1 minute.
Cool completely on wire racks.

Yield: 48 servings (1 cookie per serving.)

Per serving: About 125 cal, 2 g protein, 16 g
carb, 7 g fat, 9 mg chol, 107 mg sodium.

Cookies for the Freezer

Double the ingredients and prepare in 6 qt mixer
bowl. Enjoy some now and freeze the rest.

Yield: 108 servings for Chocolate Chip cookies or
96 servings for Macadamia Chocolate Chunk
Cookies (1 cookie per serving).

43

Peanut Butter Cookies

cup peanut butter
cup butter or

margarine,
softened

cup granulated
sugar

cup brown sugar

1 egg

teaspoon vanilla
teaspoon baking

soda

¼ teaspoon salt

1¼ cups all-purpose

flour

1 cup butter or

margarine,

softened

1 cup firmly packed

brown sugar

2 cups all-purpose

flour

1 teaspoon baking

powder

½ teaspoon salt

2 egg whites

1 cup chopped

walnuts or pecans

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 STIRSpeed. 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" balls. Place about 2" apart on
ungreased baking sheets. Press flat with fork in a

criss-cross pattern to ¼"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 protein, 10 g carb,
4 g fat, 6 mg chol, 81 mg sodium.

Nutty Shortbread Bars

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 1Z minutes, or

until soft dough forms.
Press dough into greased 15Zx 10Zx 1" 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 protein, 14 g

carb, 8 g fat, 17 mg chol, 114 mg sodium.

44

Lemon Cream Cheese Bars

Crust

2 cups all-purpose

flour

1/_cup powdered

sugar

1 cup (2 sticks) chilled

butter, cut into

chunks

Cream Cheese Filling

1 package (8 oz) light

cream cheese

1/_cup powdered

sugar

2 tablespoons flour

2 eggs

1 teaspoon vanilla

Lemon Filling

4 eggs
2 cups granulated

sugar

1/4cup all-purpose

flour

1 teaspoon grated

lemon peel

1/4cup lemon juice

Powdered sugar, if
desired

Place Crust ingredients in mixer bowl. Attach
bowl and flat beater to mixer. Turn to STIRSpeed

and mix about 1 minute, or until well blended
and mixture starts to stick together. Press into

ungreased 15_x 10Ex 1" 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

STIRSpeed 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 protein, 16 g
carb, 5 g fat, 39 mg chol, 65 mg sodium.

45

Sugar Cookies

cup butter or
margarine,

softened

cup sugar

1 egg
1 teaspoon vanilla

2 cups all-purpose

flour
teaspoon baking

soda

¼ teaspoon salt

Place butter and sugar in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Speed 2
and mix 30 seconds. Turn to speed 4 and beat
about 1_ minutes. Stop and scrape bowl. Add
egg and vanilla. Turn to Speed 6 and beat about

1 minute.
Combine flour, soda and salt. Add to mixer bowl.

Turn to STIRSpeed and beat about 30 seconds.
Stop and scrape bowl. Turn to Speed 2 and mix
about 45 seconds. Shape dough into a flat ball.
Wrap in plastic wrap. Chill in refrigerator 2 to

3 hours.

Divide dough into thirds. Roll each portion ½"
thick on lightly floured waxed paper. Cut with
cookie cutters and place on lightly greased
baking sheets. Bake at 375°F for 7 to 10 minutes,
or until edges are light brown. Remove from
baking sheets immediately and cool on wire

racks.
Yield: 48 servings (1 cookie per serving).

Per serving: About 50 cal, 1 g protein, 7 g carb,
2 g fat, 10 mg chol, 46 mg sodium.

VARIATION
Sugar Cookies for a Crowd

Double the ingredients and prepare in the 6 qt
mixer bowl.

Yield: 96 servings (1 cookie per serving).

46

Raisin°Apricot Oatmeal Cookies

cup butter or
margarine

cup shortening
cup granulated

sugar

¼ cup packed brown

sugar

2 teaspoons vanilla
2 eggs

2 cups quick cooking

oats

1_ cups all-purpose

flour

1 teaspoon baking

soda
teaspoon salt

cup raisins
cup chopped dried

apricots

Place butter, shortening, vanilla, sugars, and
eggs in mixer bowl. Attach bowl and flat beater

to mixer. Turn to Speed 2 and mix about

30 seconds. Stop mixer and scrape bowl. Turn to
Speed 4 and beat about 30 seconds. Stop and
scrape bowl. Add oats, flour, baking soda, salt,
raisins, and apricots. Turn to Speed 2 and mix

about 30 seconds.
Drop by rounded teaspoonfuls onto greased

baking sheets. Bake at 375°F for 8 to 10 minutes,
or until light golden brown.

Yield: 48 servings (1 cookie per serving)

Per serving: About 91 cal, 1 g protein, 12 g carb,
5 g fat, 14 mg chol, 74 mg sodium.

VARIATION

Cookies for the Freezer
Double the ingredients and prepare in 6 qt mixer

bowl. Enjoy cookies now and freeze some for
later.

Yield: 96 servings (1 cookie per serving).

47

Almond Kisses

3 egg whites

1_ cups sugar

1 teaspoon almond

extract

2 cups sliced almonds

12 egg whites

6 cups sugar

1 tablespoon almond

extract

6 cups sliced almonds

Place egg whites in mixer bowl. Attach bowl and

wire whip to mixer. Gradually turn to Speed 10
and whip about 2 minutes, or until soft peaks

form.

Reduce to Speed 4 and gradually add sugar,
beating about 1 minute. Stop and scrape bowl.

Add almond extract. Turn to Speed 10 and whip

11_minutes, or until very stiff. Fold in almonds

with rubber spatula.

Drop by tablespoonfuls onto greased and floured

or parchment paper-covered baking sheets. Bake
at 325°F for 15 minutes. Cool on wire racks.

Yield: 36 servings (1 cookie per serving).

Per serving: About 66 cal, 1 g protein, 9 g carb,

3 g fat, 0 mg chol, 5 mg sodium.
VARIATION

Almond Kisses for Gift Giving

Prepare as directed above, using 6 qt mixer bowl.

Yield: 144 servings (1 cookie per serving).
Tip: After cookies are completely cooled, pack in

layers in covered container. Freeze up to
1 month.

48

Crispy Cheese Wafers

3 cups (12 oz)

shredded extra
sharp Cheddar

cheese

¾ cup butter or

margarine,

softened and cut

up

1_ cups all-purpose

flour
teaspoon cayenne

Place cheese and butter in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Speed 2

and mix about 45 seconds. Turn to Speed 4 and

beat about 30 seconds, or until well blended.

Add flour and cayenne. Turn to STIR Speed and

mix about 45 seconds, or until mixture forms a
ball.

Divide dough in half. Wrap half of dough in
plastic wrap and refrigerate. On floured surface

with floured rolling pin, roll remaining half of
dough to ¼"thick (about 12 x 9" rectangle). Cut

into 1 x 3" strips. With floured spatula, place on
large lightly greased baking sheets. Bake at 375°F

for 10 to 12 minutes, or until set. Let stand 1

minute. Remove from pans and cool on wire
rack. Repeat with remaining dough. Serve warm

or at room temperature.
Yield: 30 servings (2 wafers per serving).

Per serving: About 108 cal, 4 g protein, 5 g carb,

8 g fat, 12 mg chol, 126 mg sodium.

49

UJ

2¼ cups

t_

Z

UJ

s-

5-6 tablespoons

aft-purpose flour

% teaspoon salt

cup shortening,
weft chilled

2 tablespoons butter

or margarine,
weft chilled

cold water

Pie Pastry

Place flour and salt in mixer bowl. Attach bowl
and flat beater to mixer. Turn to STIRSpeed 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 STIRSpeed, 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 ½"thickness between
waxed paper. Fold pastry into quarters. Easeinto
8- or 9" 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 andfill.

Yield: 8 servings (two 8- or 9" crusts).

Per serving (one crust): About 134 cal, 2 g
protein, 13 g carb, 8 g fat, 0 mg chol, 118 mg

sodium.
Per serving (two crusts): About 267 cal, 4 g

protein, 27 g carb, 16 g fat, 0 mg chol, 236 mg
sodium.

VARIATION

Pastry for Four Pie Crusts
Double the ingredients and prepare in the 6 qt

mixer bowl,

Yield: 16 servings (four 8- or 9" crusts).

5O

Lemony Light Cheesecake

Crust

15 reduced-fat creme-

filled chocolate
sandwich cookies,
finely crushed
(about 1_ 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
¼ cup lemon juice

1 teaspoon grated

lemon peel

Spray bottom and sides of 9" springform pan

with no-stick cooking spray.
To Make Crust:

Combine cookie crumbs and butter in medium
bowl; mix well. Pressmixture 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

STIRSpeed 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 isjiggled 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 protein, 20 g
carb, 7 g fat, 68 mg chol, 214 mg sodium.

51

Tawny Pumpkin Pie

1 can (16oz)

pumpkin
cup firmly packed

brown sugar

3 eggs

1 teaspoon cinnamon

teaspoon ginger
teaspoon salt

¼ teaspoon cloves

1¼ cups low-fat milk

Pie Pastry for One-
crust Pie (see
the "Pie Pastry"

section)

Cookies and Cream Sundae Pie

1 pie crust (9") baked

and cooled
completely

3 cups (1_ pints) light

cherry nut ice
cream

1 cup (10) reduced-

fat cream filled
chocolate wafer

cookies, cut up

1 cup prepared hot

fudge topping,
warmed slightly

4 cups (1 qt) light

French silk
chocolate or
chocolate ice cream

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 11Zminutes.
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 protein, 41 g carb, 11 g fat, 87 mg chol,
325 mg sodium.

Place cherry nut ice cream and half the cookies
(Z cup) in mixer bowl. Attach bowl and flat

beater to mixer. Turn to Speed 2 and mix about
20 seconds. Spoon quickly into pie crust. Top

evenly with :_ cup hot fudge topping. Freeze at
least 1 hour.

Place French silk chocolate ice cream in mixer
bowl with remaining Z cup cookies. Turn to

Speed 2 and mix about 20 seconds. Spoon into
pie crust. Drizzle with remaining 1/4cup hot fudge
topping. Freeze at least 4 hours.

Yield: 8 servings.

Per serving: About 553 cal, 10 g protein, 91 g
carb, 16 g fat, 10 mg chol, 445 mg sodium.

52

Double Chocolate Mousse

with Raspberry Sauce

Mousse

6 oz bittersweet

chocolate, chopped
in ¾" chunks

6 oz white chocolate,

chopped in _"

chunks

2 cups whipping

cream, divided

Raspberry Sauce

1 package (14-16 oz)

frozen
unsweetened

raspberries, thawed

¼ cup water
¼ cup sugar

1 tablespoon

cornstarch

To Make Mousse:

Place bittersweet chocolate in one 3- to 4-cup
microwave-safe bowl. Place white chocolate in a

second microwave-safe bowl. Cover each with

waxed paper. Place one bowl at a time into

microwave oven and heat on HIGH for
1_ minutes. Stop and stir. If chocolate is not

melted, repeat process for 30 seconds at a time,
or until melted. Stop and stir.

Heat cream in a heavy saucepan over medium
heat until very hot, but do not boil. Remove from
heat. Pour one cup of cream into each of the
chocolate bowls. Stir each until completely
mixed. Cover bowls and refrigerate about

2 hours.
Pour white chocolate mixture into mixer bowl.

Attach bowl and wire whip to mixer. Gradually
turn to Speed 6 and beat 4 to 4E minutes, or

until soft peaks form. Spoon about E cup
mixture into each of 6 stemmed dessert dishes.

Set aside.
Pour bittersweet chocolate mixture into mixer

bowl. Gradually turn to Speed 6, and beat about
3 minutes, or until soft peaks form. Spoon about
½cup mixture over white chocolate layer. Cover
dishes with plastic wrap or foil. Refrigerate
8 hours, or overnight.

To Make Raspberry Sauce:

Place raspberries in blender container. Cover and
blend until smooth. Pour mixture into a wire

mesh strainer over a small saucepan; press with
back of spoon to squeeze out liquid. Discard
seeds and pulp in strainer.

Place remaining ingredients in saucepan. Cook
over medium heat, stirring constantly, until

thickened and bubbly. Remove from heat and

cool. Store sauce in covered container in
refrigerator. Stir before using.

Spoon Raspberry Sauce over chocolate in dessert
dishes before serving.

Yield: 6 servings (_ cup mousse and ¼cup

raspberry sauce per serving).
Per serving: About 664 cal, 6 g protein, 53 g

carb, 48 g fat, 115 mg chol, 57 mg sodium.

53

Raspberry Filled

Almond Meringue Dessert

Meringue

2 cups toasted

silvered almonds,

finely chopped

8 egg whffes, room

temperature

1 tablespoon vanilla
1 teaspoon whffe

vinegar

2 cups powdered

sugar

Filling

2 cups frozen

raspberries (from

16 oz bag)

cup granulated

sugar

2 tablespoons

cornstarch

¼ cup water or

orange juice

1 cup whipping

cream

3 tablespoons

powdered sugar

To Make Meringue:

Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 8 and whip
about 1_ minutes, or until foamy. Continuing on
Speed 8, add vanilla and vinegar. Whip about

5 seconds. Add powdered sugar. Turn to
Speed 4 and beat about 5 seconds. Stop and
scrape bowl. Turn to Speed 8 and whip about
2_ minutes, or until stiff but not dry. Stop and
scrape bowl. Add nuts. Turn to STIRand mix

about 10 seconds, or until well blended.

Divide egg white mixture equally between two
9" round baking pans lined with waxed paper
cut to fit the pan bottoms, greased, and floured.

Bake at 350°F for 25 to 35 minutes, or until
golden brown. Cool in pans about

15 minutes. Remove from pans and cool
completely on wire racks.

To Make Filling:

Place raspberries, granulated sugar, cornstarch,
and water in medium saucepan. Cook and stir
over medium heat until bubbly. Cook about

1 minute longer, or until thick and translucent,
stirring constantly. Remove from heat. Strain
seeds if desired. Cool completely.

Place whipping cream and powdered sugar in
mixer bowl. Attach bowl and wire whip to
mixer. Gradually turn to Speed 8 and whip

about 1_ minutes, or until cream holds soft
peaks. Stop mixer. Add cooled raspberry

mixture. Turn to Speed 8 and whip about

15 seconds, or until thick and blended.

Place 1 meringue layer on serving plate. Top
with half the filling. Top with remaining

meringue layer and remaining filling. Freeze or
refrigerate until serving. Garnish with fresh

raspberries or almonds if desired.
Yield: 8 servings.
Tip: To toast almonds place in baking pan and

bake at 375°F for 6 to 8 minutes.

Per serving: About 528 cal, 11 g protein, 58 g
carb, 28 g fat, 41 mg chol, 71 mg sodium.

54

GeneraJ instructions

for Making and Kneading Yeast Dough

with the Rapid Mix Method

-<

nl

-4

m

"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 PowerKnead TM
Spiral Dough Hook. Raise mixer

bowl. 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 mtx 1 to
2 minutes longer. See

Illustration A.

NOTE: If liquid ingredients are
added too quickly, they will form a
pool around the PowerKnead TM

Spiral Dough Hook and slow down
mtx_ng process.

4. Continuing on Speed 2, gently
add remaining flour, ½ cup at a

time. See Illustration B. Mix until
dough starts to clean sides of

bowl, about 2 minutes.

5. Knead on Speed 2 for 2 more
minutes, or until dough is

smooth and elastic. See
Illustration C.

6. Lower bowl on mixer and
remove dough from the bowl

and PowerKnead TM Spiral Dough
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.

ILLUSTRATION A

ILLUSTRATION B

ILLUSTRATION C

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.

Z

C

n_

cJ

55

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 <_brand way.

o Start out with an easy recipe,

such as the "Basic White Bread"
recipe, until you are familiar with

using the PowerKnead TM Spiral
Dough Hook.

Always use the PowerKneadT'_
Spiral Dough Hook to mix and
knead yeast doughs.

Use Speed 2 to mix or knead
yeast doughs. Use of any other
speed creates high potential for

stand mixer failure.
Do not use recipes calling for

more than 14 cups all-purpose
flour or 8 cups whole-wheat flour
when making dough with a 6 qt

mixer.
Do not use recipes calling for

more than 12 cups all-purpose
flour or 6 cups whole-wheat flour
when making dough with a 5 qt

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 ensure proper
rising of dough. If yeast is to be
dissolved in bowl, always warm
bowl first by rinsing with warm
water to avoid 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
tn 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 starts to
clean sides of bowl. If dough is
sticky or humidity is high, slowly
add more flour, about _ cup at a

time but do not 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.

When done, yeast breads and

rolls should be deep golden
brown in color. Other tests for

aloneness 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 avoid

sogginess.

56

Shaping a Loaf

Divide dough in half. On lightly

floured surface, roll each half into a
rectangle, approximately

9 x 14". 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.

57

Basic White Bread

cup low-fat milk

3 tablespoons sugar
2 teaspoons salt

3 tablespoons butter

or margarine

2 packages active dry

yeast

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 4Z cups
flour. Attach bowl and PowerKnead TM Spiral

Dough Hook to mixer. Turn to Speed 2 and mix
about 1 minute.

Continuing on Speed 2, add remaining flour,
½cup at a time, and mix about 1Z minutes, or

until dough starts to clean 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 in the "Bread

Making Tips" section, and place in greased
8Zx 4Zx 2Z" 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 protein, 18 g carb,

1 g fat, 0 mg chol, 148 mg sodium.
VARIATION

Extra Bread for the Freezer

Increase ingredient quantities by 50 percent and
prepare in 6 qt mixer bowl. In second paragraph,
change 4Z cups flour to 7 cups. Divide dough

into 3 pieces.
Yield: 48 servings (16 slices per loaf).

Variations continued on next page.

58

Basic White Bread CONTINUED

VARIATIONS

Cinnamon Bread
Prepare dough, divide, and roll out each half to a

rectangle, as directed in the "Shaping a Loaf"
section. Mix together Z 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 8Zx 4Zx 2Z" 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 protein, 21 g
carb, 2 g fat, 0 mg chol, 152 mg sodium.

Sixty-Minute Rolls
Increase yeast to 3 packages and sugar to ¼cup.

Mix and knead dough as directed in the "Basic
White Bread" section. 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 12 x 9" rectangle. Cut 12 equal strips about 1"
wide. Roll each strip tightly to form a coil,
tucking ends underneath. Place on greased

baking sheets about 2" 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 protein, 25 g

carb, 2 g fat, 0 mg chol, 198 mg sodium.

59

Whole Grain Wheat Bread

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

cup powdered milk

2 teaspoons salt

cup ofl

Dissolve 1 tablespoon brown sugar in warm

water in small bowl. Add yeast and let mixture

stand.
Place 4 cups flour, powdered milk, Z cup brown

sugar, and salt in mixer bowl. Attach bowl and
PowerKnead TM Spiral 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

1Z minutes longer. Stop and scrape bowl, if
necessary.

Continuing on Speed 2, add remaining flour,
½cup at a time, and mix about 2 minutes, or
until dough starts to clean 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 in the "Shaping
a Loaf" section. Place in greased 8_x 4_x
2_" 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 20 to 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 protein, 19 g
carb, 3 g fat, 2 mg chol, 146 mg sodium.

6O

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 PowerKneadT'_ Spiral 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 12 x 15" 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 to 10 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 protein, 23 g

carb, 1 g fat, 0 mg chol, 221 mg sodium.

61

Honey Oatmeal Bread

1_ cups water

½ cup honey

cup butter or
margarine

5_-6_ cups 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).

First place oats, then 5 cups flour, salt, and yeast

in mixer bowl. Attach bowl and PowerKnead TM

Spiral 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,

½cup at a time, and mix about 2 minutes, or

until dough starts to clean 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. See the

"Shaping a Loaf" section. Place in greased 8_x
41_x 2_" 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 30 to 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 protein, 24 g
carb, 3 g fat, 13 mg chol, 162 mg sodium.

62

Light Rye Bread

¼ cup honey
¼ cup light molasses

2 teaspoons salt
2 tablespoons butter

or margarine

2 tablespoons

caraway seed

1 cup boiling water

2 packages active dry

yeast

cup warm water

(105°Fro 115°F)

2 cups rye flour

3'/_-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

PowerKnead TM Spiral 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, _ cup at a time, and mix about
2 minutes, or until dough starts to clean 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 sheets. 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 protein, 20 g carb,

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

63

Dill Batter Bread

2 packages active dry

yeast

cup warm water
(105°Fro 115°F)

4 tablespoons honey,

divided

2 cups large curd

cottage cheese

2 tablespoons grated

fresh onion

4 tablespoons butter

or margarine,

softened

3

tablespoons dill

seed

3

teaspoons salt
teaspoon baking

soda

2

eggs

1

cup whole-wheat

flour

3-3_

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

STIRSpeed and mix about 30 seconds. Add eggs.
Continuing on STIRSpeed, 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_x4_x 21_"baking pans or two well-greased

1_- to 2-qt 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 protein, 15 g carb,
3 g fat, 15 mg chol, 298 mg sodium.

VARIATION

Dill Batter Bread for a Crowd

Double all ingredients and prepare in 6 qt mixer

bowl.
Yield: 64 servings (16 slices per loaf).

64

Vegetable Cheese Bread

2 packages active dry

yeast

1 cup warm water

(105°Fro 115°F)

2 cups whole-wheat

flour

3-3½ cups all-purpose

flour

2 tablespoons sugar
2 teaspoons salt

2 tablespoons

softened butter or
margarine

1 cup warm low-fat

milk (105°F to

115°F)

¼ cup choppedsun-

dried tomatoes

2 teaspoons instant

minced onion

2 teaspoons dried

parsley leaves

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 PowerKnead TM Spiral Dough Hook to mixer.
Turn to Speed 2 and mix about 30 seconds.

Continuing on Speed 2, gradually add yeast
mixture, softened butter, and warm milk to flour

mixture and mix about 1½minutes. 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_cup at a time and mix about 2 minutes, or
until dough starts to clean 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 in the "Shaping
a Loaf" section. Place in well-greased 8Ex 4Ex
2E" 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 protein, 18 g carb,
2 g fat, 2 mg chol, 160 mg sodium.

65

Blueberry Oat Bread

2 cups all-purpose

flour

1 cup rolled oats
1 cup sugar

1_ teaspoons baking

powder
teaspoon baking

soda

¼ teaspoon salt
¼ teaspoon allspice

cup low-fat milk

cup butter or
margarine, melted

1 tablespoon grated

orange peel

2 eggs

1¼ cups fresh or

frozen blueberries

(not thawed)

2 cups all-purpose

flour

4 teaspoons baking

powder

teaspoon salt
cup shortening

2Z cup low-fat milk

Melted butter or

margarine, ff
desired

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

blueberries.
Spoon batter into 9 x 5 x 3" 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 protein, 31 g
carb, 7 g fat, 27 mg chol, 177 mg sodium.

Baking Powder Biscuits

Place flour, baking powder, salt, and shortening
in mixer bowl. Attach bowl and flat beater to

mixer. Turn to STIRSpeed and mix about
1 minute. Stop and scrape bowl. Add milk.

Continuing on STIRSpeed, 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 Z" thickness. Cut with floured 2" biscuit

cutter.

Place on greased baking sheets and brush with
melted butter, 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 protein, 17 g

carb, 6 g fat, 1 mg chol, 183 mg sodium.

66

Basic Sweet Dough

cup low-fat milk
cup sugar

1¼ teaspoons salt

½ cup butter or

margarine

2 packages active dry

yeast

cup warm water
(105°F to 115°F)

3 eggs, room

temperature

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, eggs, and

5 cups flour. Attach bowl and PowerKnead TM

Spiral Dough Hook to mixer. Turn to Speed 2 and

mix about 2 minutes.
Continuing on Speed 2, add remaining flour,

½cup at a time, and mix about 1_ minutes, or

until dough starts to clean 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.
VARIATION

Basic Sweet Dough for a Crowd

Double all ingredients and prepare in 6 qt mixer

bowl. In first paragraph, change small saucepan
to medium saucepan. In second paragraph,
change 5 cups flour to 10 cups flour.

67

Cinnamon Swirl Rounds

1 cup firmly packed

brown sugar

1 cup sugar

cup butter or
margarine,

softened

¼ cup all-purpose

flour

1_ tablespoons

cinnamon
cup chopped

walnuts or pecans

1 recipe "Basic Sweet

Dough"

Caramel Glaze

cup evaporated
milk

2 tablespoons brown

sugar

1_ cups powdered

sugar

1 teaspoon vanilla

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 10 x 24" rectangle. Spread sugar-
cinnamon mixture evenly on dough. Roll dough
tightly from long side to form 24" roll, pinching
seam together. Cut into 24 slices, 1" each.

Place 12 rolls each in two greased 13 x 9 x 2"
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.

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 protein, 57 g
carb, 10 g fat, 28 mg chol, 219 mg sodium.

68

Rapid Mix Cool Rise White Bread

6-7 cups all-purpose

flour

2 tablespoons sugar

3½ teaspoons salt

3 packages active dry

yeast

¼ cup butter or

margarine,

softened

2 cups very warm

water (120°Fto

130°F)

vegetable oil

Place 5_ cups flour, sugar, salt, yeast, and butter
in mixer bowl. Attach bowl and PowerKnead TM

Spiral Dough Hook to mixer. Turn to Speed 2 and
mix about 20 seconds. Gradually add warm

water and mix about 1_ minutes longer.

Continuing on Speed 2, add remaining flour,
½cup at a time, and mix about 2 minutes, or
until dough starts to clean 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 in the "Shaping a Loaf" section. Place
in greased 8_x 4½x 2_" baking pans. Brush each
loaf with vegetable oil and cover loosely with
plastic wrap. Refrigerate 2 to 12 hours.

When ready to bake, uncover dough slowly. 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 protein, 21 g
carb, 2 g fat, 0 mg chol, 251 mg sodium.

69

Crusty Pizza Dough

1 package active dry

yeast

1 cup warm water

(105°F to 115°F)

teaspoon salt

2 teaspoons olive oil

2_-3_ cups all-purpose

flour

1 tablespoon

cornmeal

Dissolve yeast in warm water in warmed mixer
bowl. Add salt, olive oil, and 2E cups flour.
Attach bowl and PowerKnead TM Spiral Dough
Hook to mixer. Turn to Speed 2 and mix about

1 minute.
Continuing on Speed 2, add remaining flour,

½cup at a time, and mix about 1E minutes, or
until dough starts to clean 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" pizza pan with oil. Sprinkle with
cornmeal. Pressdough 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 (¼ pizza per serving).

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

VARIATION

Pizza for a Crowd
Double the ingredients and prepare in the 6 qt

mixer bowl.

Yield: 8 servings (¼ pizza per serving).

7O

Herb Garlic Baguettes

1 package active dry

yeast

1 teaspoon sugar

¼ cup warm water

(105°F to 115°F)

3¼-3_ cups all-purpose

flour

1 tablespoon

chopped fresh basil
or 1 teaspoon dried

basil

2 teaspoons chopped

fresh oregano or
1/_teaspoon dried

leaf oregano

2 teaspoons chopped

fresh thyme or
1/_teaspoon dried

lea f thyme

1 teaspoon fresh

minced garlic

1 teaspoon salt

¾ cup cold water

1 egg
1 teaspoon water

Dissolve yeast and sugar in warm water.
Place 31/4cups flour, basil, oregano, thyme, garlic,

and salt in bowl. Attach bowl and PowerKnead TM
Spiral Dough Hook to mixer. Turn to Speed 2 and

mix 30 seconds. Stop and scrape bowl.
Continuing on Speed 2, slowly add yeast mixture

and cold water, mixing about 30 seconds. If
dough is sticky, add remaining ¼ cup flour.
Knead on Speed 2 about 3 minutes, or until
dough is smooth and elastic.

Place dough in greased bowl, turning to grease

top. Cover. Let rise in warm place, free from

draft, 1½to 2 hours, or until doubled in size.
On lightly floured surface, punch dough down

several times to remove all air bubbles. Divide
dough in half. Shape each half into a 12" long

loaf. Place each loaf on greased baking sheet or
in greased baguette pans. With sharp knife,
make 3 to 4 shallow diagonal slices in top of
dough. Beat egg and 1 teaspoon water together

with a fork. Brush each baguette with egg

mixture. Cover with greased plastic wrap. Let rise
in warm place, free from draft, about 1 to
11_hours, or until doubled in bulk.

Brush top of each baguette again with egg
mixture. Bake at 450°F for 15 to 18 minutes, or

until deep golden brown. Remove from pans and
cool on wire racks.

Yield: 36 servings (18 slices per loaf).
Tip: Freeze up to 2 weeks. Thaw at room

temperature. Wrap loosely with foil. Heat at

375°F for 10 to 15 minutes.
Per serving: About 45 cal, 1 g protein, 9 g carb,

0 g fat, 6 mg chol, 62 mg sodium.

71

Herb Pull-Apart Rolls

1 package active dry

yeast

1 cup warm water

(105°F to 115°F)

cup butter or
margarine, melted

3-3_ cups all-purpose

flour

2 tablespoons sugar

1_ teaspoons salt

¼ teaspoon thyme
¼ teaspoon oregano

¼ teaspoon dill

Dissolve yeast in warm water in warmed mixer
bowl. Add ¼ cup butter, 2 cups flour, sugar, salt,
thyme, oregano, and dill. Attach bowl and
PowerKneadT'_ Spiral Dough Hook to mixer. Turn
to Speed 2 and mix for 1 minute, or until well

blended.
Continuing on Speed 2, add remaining flour,

½cup at a time, and mix about 2 minutes, or
until dough starts to clean sides of bowl. Knead
on Speed 2 about 2 minutes longer, or until
dough is smooth and elastic.

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. Roll dough into a 12 x 9 x ¼"

rectangle. Brush with remaining butter. Slice
dough into six l_x 12" strips. Stack strips; then
cut into twelve 1" pieces. Place pieces, cut side
up, in greased muffin pans. Cover. Let rise in
warm place, free from draft, about 45 minutes,

or until doubled in bulk. Bake at 400°F for 15 to
20 minutes. Remove from pans immediately and

cool on wire racks.

Yield: 12 servings (12 rolls).

Per serving: About 149 cal, 3 g protein, 17 g
carb, 8 g fat, 20 mg chol, 292 mg sodium.

72

Banana Nut Bread

cup shortening
cup sugar

2 eggs

1_ cups all-purpose

flour

1 teaspoon baking

powder
teaspoon baking

soda
teaspoon salt

1 cup (2 medium)

mashed ripe
banana

½ 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 1_ 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 STIRSpeed,

mix about 15 seconds.
Pour mixture into greased and floured 9 x 5 x

3" 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 protein, 21 g
carb, 7 g fat, 27 mg chol, 131 mg sodium.

VARIATION

Bread for Gifts

Triple the ingredients to prepare 3 loaves for gift-

giving.

Yield: 48 servings (16 slices per loaf).

73

Lemony Raisin Bread

1 package active dry

yeast

1 cup warm milk

(105°F to 115°F)

4-41/2

cups all-purpose

flour

1 cup raisins

¼ cup sugar

1 teaspoon salt
1 teaspoon grated

lemon peel

cup vegetable oil
cup butter or

margarine, melted

4 egg yolks, beaten

1 egg white
1 tablespoon water

Dissolve yeast in warm milk. Set aside.
Place 3 cups flour, raisins, sugar, salt, and lemon

peel in mixing bowl. Attach bowl and
PowerKneadT'_ Spiral Dough Hook to mixer. Turn
to Speed 2 and mix about 15 seconds.

Continuing on Speed 2, gradually add milk
mixture, oil, butter, and egg yolks to flour

mixture and mix about 1 minute.
Continuing on Speed 2, add remaining flour,

½cup at a time, until dough starts to clean sides
of bowl. Knead on Speed 2 about 2 minutes
longer.

(NOTE: Dough may not form a ball on the hook.
However, as long as there is contact between
dough and hook, kneading will be accomplished.

Do not add more than the maximum amount of
flour specified or loaf will be dry.)

Place dough in a 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 into a ball. Place

in a greased and floured l_-qt baking dish. Let
rise in warm place, free from draft, about 1 hour,

or until doubled in bulk.
Cut 2 slashes with a sharp knife in a cross

pattern on top of loaf. Beat egg white and water
in small bowl and brush lightly on top of loaf.

Bake at 350°F for 55 to 60 minutes. Remove
from baking dish immediately and cool on wire

rack.

Yield: 12 servings (12 slices per loaf).

Per serving: About 351 cal, 7 g protein, 47 g
carb, 15 g fat, 83 mg chol, 253 mg sodium.

VARIATION

Lemony Raisin Focacda
Prepare dough as directed above. After shaping

into a ball, place dough on lightly greased
baking sheet and flatten to 2" thick. Let rise and

bake as directed above.

74

Raisin Bran Muffins

1 cup boiling water
1 cup wheat bran

1 cup raisins
1 cup brown sugar

cup sugar
cup shortening

2 eggs
2 cups buttermilk

1_ teaspoons vanilla

2_ cups all-purpose

flour

2_ teaspoons baking

soda

1 teaspoon baking

powder
teaspoon salt

2 cups bran cereal

flakes

Pour boiling water over bran in medium bowl.

Add raisins. 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
STIRSpeed and mix about 30 seconds. Stop and

scrape bowl.

Add flour, baking soda, baking powder, and salt.

Continuing on STIR Speed, mix about
30 seconds. Stop and scrape bowl. Continuing
on STIRSpeed, mix about 30 seconds longer.
Gradually turn to Speed 4 and beat about

1 minute. Add bran-raisin mixture and bran
cereal flakes. Turn to STIRSpeed 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 servings; About 185 cal, 3 g protein, 33 g
carb, 5 g fat, 18 mg chol, 261 mg sodium.

Tip: Batter can be refrigerated in tightly covered

container up to 1 week.

75

Pepper Cheese Muffins

1 cup buttermilk

cup butter or
margarine, melted

2 eggs
2 cups all-purpose

flour

4 oz (1 cup) shredded

pepper cheese

1 tablespoon sugar

2 teaspoons baking

powder

1 teaspoon chopped

parsley
teaspoon baking

soda

¼ teaspoon salt
¼ teaspoon coarsely

ground black
pepper

Place buttermilk, butter, and eggs in bowl.
Attach bowl and flat beater to mixer. Turn to

Speed 4 and beat 1 minute. Stop and scrape
bowl. Combine flour, cheese, sugar, baking
powder, parsley, baking soda, salt, and pepper.
Turn to STIRSpeed and add flour mixture, mixing

just until moistened, about 30 seconds. Do not

overbeat.
Fill greased regular muffin pans two-thirds full.

Bake at 400°F for 15 to 20 minutes. Serve warm.

Yield: 12 servings (12 muffins).

Tip: Recipe will make 24 miniature muffins to
serve as an appetizer.

Per serving: About 90 cal, 3 g protein, 9 g carb,
5 g fat, 29 mg chol, 145 mg sodium.

VARIATION

Muffins for a Party
Double all ingredients and prepare in 6 qt mixer

bowl. In first paragraph, change Speed 4 to
Speed 2.

Yield: 24 servings (24 muffins).

76

Sour Cream Coffee Cake

cup firmly packed

brown sugar

1_ teaspoons

cinnamon

1 cup chopped

walnuts or pecans

3 cups all-purpose

flour

1_ cups granulated

sugar

3 teaspoons baking

powder

1 teaspoon baking

soda
teaspoon salt

1 cup butter or

margarine,
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, granulated sugar, baking powder,
baking soda, and salt in mixer bowl. Add butter,
sour cream, and vanilla. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about

45 seconds, or until ingredients are combined.

Stop and scrape bowl. Turn to Speed 4 and beat
about 1_ minutes. Stop and scrape bowl.

Turn to STIRSpeed 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
13 x 9 x 2" baking pan or 10" 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 40 to
50 minutes (13 x 9 x 2" pan) or 50 to 60 minutes
(10" tube pan). Serve warm.

Yield: 16 servings.

Per serving: About 362 cal, 6 g protein, 47 g
carb, 17 g fat, 44 mg chol, 349 mg sodium.

VARIATION

Coffee Cake for a Crowd
Double the ingredients and prepare in 6 qt mixer

bowl.

Yield: 32 servings (16 servings per cake).

77

Caramel Apple Kuchen

1 recipe "Basic Sweet

Dough "

2 cups firmly packed

brown sugar

6 tablespoons all-

purpose flour

2 teaspoons

cinnamon

6 tablespoons butter

or margarine,
softened

6-8 apples (8 cups),

peeled and thinly
sliced

2 cups all-purpose

flour

3 teaspoons baking

powder

2 tablespoons sugar

teaspoon salt

2 eggs, separated

1¼ cups low-fat milk

¼ cup butter or

margarine, melted

Divide dough in half. Press each half into greased

13 x 9 x 2" baking pan. Gently press edges 1_.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 butter 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 protein, 54 g
carb, 8 g fat, 27 mg chol, 207 mg sodium.

Crispy Waffles

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 _ 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 protein, 39 g
carb, 10 g fat, 75 mg chol, 441 mg sodium.

78

Light and Fluffy Pancakes

4 eggs, separated

1 cup cottage cheese

cup all-purpose
flour

¼ teaspoon salt

Place egg whites in mixer bowl. Attach bowl and

wire whip to mixer. Turn to Speed 8 and beat

2 to 21_minutes, or until egg whites are stiff but
not dry. Place egg whites in another bowl.

Place yolks in mixer bowl. Turn to Speed 2 and
mix about 1 minute. Continuing on Speed 2, add
cottage cheese, flour, and salt. Mix about
1 minute. Stop and scrape bowl. Remove bowl

from mixer and fold in beaten egg whites with a

rubber spatula.
For each pancake, drop a heaping tablespoonful

of batter on hot, greased griddle. Cook pancakes
1 to 2 minutes, or until puffed and dry around
edges. Turn and cook 1 to 2 minutes longer, or
until golden brown on underside.

Yield: 6 servings (3, 3" pancakes per serving).

Per serving: About 108 cal, 10 g protein, 7 g
carb, 4 g fat, 147 mg chol, 272 mg sodium.

79

Attachments - For More information, call 1-800-541-6390

Multifunction Attachment Pack

Model FPPA
Three popular KitchenAid '_
attachments have been packaged in

one carton. It includes a Rotor

Slicer/Shredder (RVSA), Food
Grinder (FGA), and FruitNegetable

Strainer Parts (FVSP).

Food Grinder

Model FGA

Grinds meat, firm fruits and

vegetables, and dry bread.

Fruit/Vegetable Strainer

Model FVSFGA

Makes preparing jams, pur_es,

sauces and baby foods quick and

easy. Comes with Food Grinder.

80

Attachments - For More information, call 1-800-541-6390

Food Tray

Model FT
Holds large quantities of food for

quicker and easier juicing, pureeing
and grinding. For use with FGA.

Sausage Stuffer

Model SSA
:_"and _" 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.

81

Attachments - For More information, call 1-800-541-6390

Grain Mill

Model GMA
Grinds low-moisture grains from very

fine to extra coarse textures.

Pasta Roller Set

Model KPRA
Makes lasagna noodles, fettuccini

and linguine rink 3 piece set includes
Roller, Fettuccine Cutter and Linguine

Fini Cutter.

82

Attachments - For More information, caJJ1-800-541-6390

Citrus Juicer

Model JE

Juices citrus fruits quickly and

thoroughly, strains out pulp.

83

Attachments - For More information, call 1-800-541-6390

Pouring Shields

Model KN1PS

(fits all 5-qt bowl-lift models except
the 5-qt KV models)

Minimizes splash-out when adding

ingredients.

Model KN256PS

(fits all 6-qt and KV 5-qt

bowl-lift models)

Minimizes splash-out when adding

ingredients.

84

FOR THE WAY IT'S MADE?

@Registered trademark/TM Trademark/

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

97083070
© 2010. All rights reserved.

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