KitchenAid PROLINE KPCB148, PROLINE KPCB348, Pro Line KPCB148SPM, Pro Line KPCB348P User Manual

Model KPCB148 Bar Blender

Model KPCB348 Chef’s Blender

GUIDE TO

PROFESSIONAL

RESULTS

P RO L INE™S ERIES

MODEL

KPCB348

& KPCB148

BLENDERS

Table of Contents ...............................3

Blender Safety ....................................5

Important Safeguards.........................6

Proof of Purchase & Registration.........7

Electrical Requirements.......................8

Introduction

Section Contents

P RO L INE™S ERIES

1

INTRODUCTION

2

The KitchenAid

®

PRO LINE™ Series Chef’s Blender and

Bar Blender can be summed up in a word: performance. The

rugged, commercial-quality design will satisfy the most
demanding home chef.

Start with the die-cast metal base – it stands up to the most
intensive use while providing incredible stability. Inside the base
is a 21,000 rpm motor that generates more than 1 peak
horsepower. It thoroughly blends frozen drinks and purées
sauces and soups in about 20 seconds.

Above the base, you’ll find a 48 oz. stainless steel or
polycarbonate jar. The blade assembly and seals are built into
the jar for water-tight performance, and the patented, one-piece

stainless steel blade rides on ball bearings for maximum efficiency.

Performance demands precise control, so the Chef’s Blender has three blending speeds and a Pulse
feature for extraordinary versatility. The Bar Blender combines high-speed operation optimized for
blending frozen drinks and crushing ice with a low-speed Pulse mode that offers additional flexibility
and control.

Advanced electronics provide capabilities not found in most blenders. An electronic mixing sensor
automatically adjusts power to compensate for light or heavy ingredients. The Step Start™ feature
reduces splattering by starting the blender slowly and then quickly stepping up to the selected speed.

The KitchenAid®PRO LINE™ Series: commercial quality for the discriminating home chef. From the
company distinguished by its legendary craftsmanship.

TABLE OF CONTENTS

INTRODUCTION

3

BLENDER RECIPES

Cocktails & Dessert Drinks

Brandy Alexander

......................................................26

Caramel Irish Coffee Froth

..........................................27

Egg Nog Shake

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

Frozen Daiquiri

..........................................................29

Frozen Peach Daiquiri

................................................29

Frozen Strawberry Basil Daiquiri

..................................29

Frozen Dark Russian

....................................................30

Frozen White Russian

..................................................30

Hard Cranberry Orange Breeze

....................................31

Mango Peach Flip

......................................................32

Margarita

..................................................................33

Peach Margarita

........................................................33

Strawberry Margarita

..................................................33

Mojito Slush

............................................................34

Peach Bellini

..............................................................35

Peppered Grasshopper

................................................36

Raspberry Bellini

........................................................37

Rum Mocha Freeze

....................................................38

Hot Drinks

Hot Mexican Mocha

..................................................39

Triple Hot Chocolate

..................................................40

INTRODUCTION

Introduction ..........................................................................2

Blender Safety........................................................................5

Important Safeguards ............................................................6

Proof of Purchase & Product Registration ..............................7

Electrical Requirements ..........................................................8

FEATURES AND OPERATION

Blender Features ....................................................................10

Using the Blender

Before First Use ..............................................................13

Operating the Blender ....................................................13

Using the Pulse Feature ..................................................15

Using the Ingredient Cap

............................................15

Overload, Jam, and Thermal Safeguards

......................15

Power-On Safeguard

..................................................15

Speed Control Guide

................................................16

Operating Tips

........................................................17

Food Prep Tips......................................................................19

Care & Cleaning

................................................................22

Troubleshooting....................................................................23

Continued…

4

TABLE OF CONTENTS

Soups

Avocado Lime Soup

....................................................60

Cheddar Potato Leek Soup

..........................................61

Curried Carrot Soup

....................................................62

Gazpacho

..................................................................63

Mushroom Soup

........................................................64

Roasted Butternut & Apple Soup

................................65

Pancakes & Waffles

Basic Pancakes

..........................................................66

Basic Waffles

..............................................................67

Buttermilk Pancakes

....................................................68

Oatmeal-Raisin Pancakes

............................................69

Toasted Walnut Pumpkin Waffles

................................70

WARRANTY AND SERVICE INFORMATION

Warranty for the 50 United States & District of Columbia ....72

Warranty for Puerto Rico ....................................................73

Arranging for Hassle-Free Replacement ................................73

Ordering Accessories & Replacement Parts ............................74

Arranging for Service After the Warranty Expires ..................74

Arranging for Service Outside the 50 United States

& Puerto Rico........................................................................75

Smoothies

Fresh Berry Malt

........................................................41

Mango Ginger Shake

..................................................42

Banana Ginger Shake

..................................................42

Peanut Butter-Banana Breakfast Shake

........................43

Raspberry Breakfast Refresher

......................................44

Sherbet Melon Cooler

................................................45

Lime Sherbet Melon Cooler

........................................45

Strawberry-Banana Smoothie

......................................46

Dips & Spreads

Baba Ghanoush

..........................................................47

Cardamom-Orange Fruit Dip

......................................48

Crab Spread

..............................................................49

Hummus

....................................................................50

Layered Mexican Dip

..................................................51

Mixed Olive Tapenade

................................................52

Roasted Red Pepper Basil Spread

................................53

Sauces & Dressings

Blue Cheese Dressing

..................................................54

Cardamom-Orange Salad Dressing

..............................55

Chipolté Tomato Dressing

..........................................56

Raspberry Balsamic Vinaigrette

....................................57

Roasted Tomatillo Salsa

..............................................58

Three-Herb Pesto

........................................................59

INTRODUCTION

5

BLENDER SAFETY

Your safety and the safety of others are very important.

We have provided many impor tant 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

y

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

instructions.

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

DANGER

WARNING

6

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

1. Read all instructions.

2. To protect against the risk of electrical shock, do not put the

Blender in water or other liquids.

3. Close supervision is necessary when any appliance is used

by or near children.

4. Unplug the Blender from the outlet when not in use, before

putting on or taking off parts, and before cleaning.

5. Avoid contact with moving parts.

6. Do not operate any appliance with a damaged cord or plug,

or after the appliance malfunctions or has been dropped or
damaged in any manner. Return appliance to the nearest
authorized service facility for examination, repair, or electrical
or mechanical adjustment.

IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS

7. Do not use outdoors.

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

9. Keep hands and utensils out of the container while

blending to reduce the risk of severe injury to persons or
damage to the Blender. A scraper may be used, but must
be used only when the Blender is not running.

10. Blades are sharp. Handle carefully.

11. Always operate the Blender with the cover in place.

12. When blending hot liquids, remove the center piece of the

two-piece cover.

13. The use of attachments, including canning jars, not

recommended by KitchenAid may cause a risk of injury
to persons.

14. This product is designed for household use only.

INTRODUCTION

7

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

Before you use your Blender, please fill out and mail your
product registration card packed with the unit. This card will
enable us to contact you in the unlikely event of a product
safety notification and assist us in complying with the provisions
of the Consumer Product Safety Act. This card does not verify
your warranty.

PROOF OF PURCHASE

& PRODUCT REGISTRATION

Please complete the following for your personal records:

Model Number: Chef’s Blender – KPCB348

Bar Blender – KPCB148

Serial Number ___________________________________________

Date Purchased__________________________________________

Store Name _____________________________________________

8

Volts: 120 V.A.C. only.
Hertz: 60 Hz

NOTE: This Blender has a

3 prong grounded plug. To reduce the
risk of electrical shock, this plug will fit
in an outlet only one way. If the plug
does not fit in the outlet, contact a

qualified electrician. Do not modify the plug in any way.

A short power-supply cord is provided to reduce the risk
resulting from becoming entangled in or tripping over a longer
cord. Do not use an extension cord. If the power supply cord is
too short, have a qualified electrician or serviceman install an
outlet near the appliance.

ELECTRICAL REQUIREMENTS

WARNING

Electrical Shock Hazard
Plug into a grounded 3 prong outlet.
Do not remove ground prong.
Do not use an adapter.
Do not use an extension cord.
Failure to follow these instructions can result in death,

fire, or electrical shock.

9

FEATURES

AND

OPERATION

P RO L INE™S ERIES

Blender Features ................................10

Using the Blender

Before First Use.............................13

Operating the Blender....................13

Using the Pulse Feature.................15

Using the Ingredient Cap ..............15

Safeguards ....................................15

Speed Control Guide.....................16

Operating Tips..............................17

Food Prep Tips..................................19

Care & Cleaning ..............................22

Troubleshooting................................23

Features and Operation

Section Contents

FEATURES AND OPERATION

MODEL KPCB348 & KPCB148

BLENDER FEATURES

10

Model KPCB348

Chef’s Blender

Outstanding Performance

Designed to provide commercial durability for the home chef, the
robust design handles job after job with outstanding results. It
thoroughly blends frozen drinks and purées sauces and soups in
about 20 seconds.

Die-Cast Metal Base

Incredibly stable, the metal base stands up to the most intensive
use while providing quiet operation. Rubber feet protect the
countertop and eliminate “walk” during blending.

Powerful Motor

Motor generates more than 1 peak horsepower and is capable of
speeds up to 21,000 rpm. High-efficiency fan and airflow design
ensures cool operation.

Model KPCB148

Bar Blender

FEATURES AND OPERATION

11

48 oz. Clear Polycarbonate or Stainless Steel Jar

The 6-cup (48 oz.) jars are dishwasher-safe. Each features a
comfortable handle. The polycarbonate jar includes a durable,
soft-grip handle covering for additional comfort. The jar collar,
blade assembly, and seals are built into the jar for strength,
durability, and water-tight performance.

Patented One-Piece Blade

Extra-thick, corrosion-resistant stainless steel blade
has sharpened edges and high blade angles for
extreme performance and long life. The blade is

specially balanced to reduce vibration and minimize
bearing wear. The all stainless steel blade assembly includes ball
bearings for maximum efficiency and durability.

Jar Lid with Removable 2 oz. Ingredient Cap

Jar lid provides a strong seal, yet is easy to

remove. The lid’s convenient ingredient cap makes

adding ingredients to the blender easy. With 1 and

2 ounce volume lines, the cap doubles as a handy

measuring cup.

Scalloped Inner Jar Collar and Base

The jar can be conveniently placed in any of

8 different positions on the base. The scalloped

design provides an incredibly stable and

secure coupling.

On/Off/Pulse Switch

Heavy-duty toggle switch turns the blender on and
off. Blender can be pulsed by pressing the switch
down momentarily. When pulsed, the blender
operates at low speed for maximum control.

Speed Selection Buttons (Chef’s Blender only)

Low, Medium, and High speeds provide versatility
for every culinary task, from puréeing sauces and
soups to blending frozen drinks. Indicator lights
show the speed selected.

Single Speed Operation (Bar Blender only)

The Bar Blender’s single speed is optimized for
quickly blending frozen drinks and crushing ice. To
produce similar results with the Chef’s Blender, use
the High speed setting.

One-Step Operation

Move the on/off/pulse switch to “On” or “Pulse”, and the blender
starts immediately. The Chef’s Blender automatically starts at the
Low speed setting; the Bar Blender will operate at high speed in
the “On” position or low speed in the “Pulse” position. To start
the Chef’s Blender at the Medium or High speed settings, turn on
the blender while pressing the desired speed selection button.

Continued…

12

Step Start™ Feature and Mixing Sensor

Blender automatically starts at a slow speed to minimize
splattering, then quickly steps up to the selected speed. The
electronic mixing sensor adjusts power automatically when
blending to compensate for light or heavy ingredients.

Overload, Jam, Thermal, and Power-On Safeguards

If the blender is jammed, overloaded, or overheated, special
electronic controls will shut off the unit to prevent damage. The
power-on safeguard will prevent the blender from starting if it is
plugged-in with the on/off/pulse switch in the “On” position.

Under Base Cord Wrap

Wrap keeps excess cord out of sight and out of the way.

Easy-to-Clean Design

The smooth base and round power cord are easy to wipe clean.
The jar and lid are dishwasher-safe. The blade assembly does not
need to be removed from the jar for cleaning.

MODEL KPCB348 & KPCB148

BLENDER FEATURES

USING THE PRO LINE™SERIES

BLENDER

Before First Use

Before using the blender for the first time, wash the blender
jar, lid, and ingredient cap in hot soapy water, then rinse and
dry. These parts can also be washed in the top or bottom rack
of a dishwasher.

Operating the Blender

1. Uncoil the power cord from the storage area on the bottom of

the blender base.

2. Make certain the On/Off/Pulse Switch is in the “Off” position.

3. Plug the power cord into a grounded 3 prong outlet.

FEATURES AND

OPERATION

13

Continued…

WARNING

Electrical Shock Hazard
Plug into a grounded 3 prong outlet.
Do not remove ground prong.
Do not use an adapter.
Do not use an extension cord.
Failure to follow these instructions can result in death,

fire, or electrical shock.

4. Place the jar on the blender base and add the desired

ingredients. Place the lid on the blender jar.

5. Move the On/Off/Pulse Switch to the “On” position to begin

blending. The Chef’s Blender will automatically start at the Low
speed setting.* The Bar Blender will run at high speed.

6. Select other speeds on the Chef’s Blender by pushing the

appropriate Speed Selection Button. The indicator lights will
show the current speed selected.

7. To stop blending, move the On/Off/Pulse Switch to the

“Off” position.

USING THE PRO LINE™SERIES

BLENDER

*

To start the Chef’s Blender at the Medium (Med) or High speed settings, move the

On/Off/Pulse Switch to the “On” position while pressing the desired Speed
Selection Button.

14

FEATURES AND

OPERATION

15

Continued…

Using the Pulse Feature

To pulse the ingredients in the blender, move the On/Off/Pulse
Switch to the “Pulse” position and hold it for the desired length
of time. The switch will instantly return to the “Off” position
when released and the blender will stop. When pulsed, the
blender operates at low speed for maximum control. The Pulse
feature is great for blending jobs which require a delicate touch.

Using the Ingredient Cap

Ingredients can be added to the blender by removing the
ingredient cap from the lid. To remove, rotate the cap
counter-clockwise 1⁄2 turn and lift. Featuring 1 and 2 oz.
(30 and 60 ml) volume lines, the cap can be used as a
convenient measuring cup.

NOTE: When operating the blender at higher speeds, with a full
jar, or with hot contents, stop blender before adding ingredients.

Overload, Jam, and Thermal Safeguards

The electronic controls of the blender will automatically shut off
the unit when:

• The blender becomes overloaded due to a too-heavy

ingredient mixture.

• The blender blades are jammed and will not rotate.

• The motor becomes overheated.

Please refer to the troubleshooting section on page 23 for more
information.

Power-On Safeguard

If the blender is plugged in with the On/Off/Pulse Switch in the
“On” position, the blender will not start. Please refer to the
troubleshooting section on page 24 for more information.

16

Speed Control Guide

NOTE: The Bar Blender runs at the equivalent of High speed in

the “On” position and Low speed in the “Pulse” position.

Cheesecake ...........................................................High

Chopped fruit .......................................................Low or Pulse

Chopped ice..........................................................Low or Pulse

Chopped vegetables..............................................Low

Crushed/shaved ice................................................Any Speed

Fruit juice from frozen concentrate........................Low or Pulse

Fruit-based drink ...................................................High

Grated hard cheese ...............................................High

Gravy (to remove lumps) .......................................Low

Ice cream/frozen yogurt/sherbet based drink .........High

Mousse .................................................................High

Pancake or waffle batter .......................................Med or Pulse

Puréed cooked vegetables .....................................Med or High

Puréed fruit...........................................................Med or High

Smooth ricotta or cottage cheese..........................Med or Pulse

Streusel or crumb topping.....................................Low

Superfine sugar.....................................................Low or Pulse

White sauce ..........................................................Low

USING THE PRO LINE™SERIES

BLENDER

Blending Tip

Ice can be crushed or shaved at any speed. Process up to one
standard ice cube tray or 12 to 14 standard ice cubes at a time.
No liquid needs to be added for processing.

FEATURES AND

OPERATION

17

PRO LINE™ SERIES BLENDER

OPERATING TIPS

Keep the lid on the blender jar while blending. Do not remove the blender jar from
the base while the blender is running.

1

3

Thorough blending usually requires only a few seconds of operation. Be careful not to
over-process foods.

5

Stop the blender and unplug before using utensils in the blender jar. Do not use metal
utensils – they can scratch the jar or damage the blade.

2

Add food to the blender jar in larger quantities than you would with other blenders –
you can add 3 to 4 cups at a time versus 1 cup portions.

4

When chopping dry ingredients, make sure the blender jar, lid, and blade are
completely dry.

6

Continued…

Remove the center ingredient cap before blending warm or hot liquids, and blend using
the Low speed or Pulse setting. Increase speed if necessary. Cool hot foods, if possible,
before blending.

18

With foods that tend to stick to the jar, use the Pulse feature.

7

For many ingredient mixtures, start the blending process at the Low speed setting to combine
the ingredients thoroughly, then increase to a higher speed if necessary.

9

PRO LINE™ SERIES BLENDER

OPERATING TIPS

Blend at the High speed setting if you’re making beverages using large amounts of
ice. For smaller quantities, use the Medium (Med) or Pulse setting.

8

The ingredient cap can be removed and liquid or ice added to the Chef’s Blender at the
Low speed setting. When operating the blender at higher speeds, with a full jar, or
with hot contents, stop the blender before adding ingredients.

10

Blenders are not suitable for beating egg whites, kneading yeast doughs, or mashing
potatoes. Visit KitchenAid.com to see the complete collection of KitchenAid®products,
including Stand Mixers and Food Processors. You’ll also find additional recipes.

11

FEATURES AND

OPERATION

19

Speeds listed are for the Chef’s Blender. The Bar Blender runs at
the equivalent of High speed in the “On” position and Low speed
in the “Pulse” position.

Reconstitute Frozen Juice

For a 6 or 12-oz. can of frozen orange juice concentrate, combine
the juice and the correct amount of water in the blender jar.
Cover and blend at the Low or Pulse speed setting until
thoroughly combined, about 10 to 15 seconds.

Make Cookie and Graham Cracker Crumbs

Break larger cookies into pieces about 11⁄2 inches in diameter. Use
smaller cookies as is. Place in blender jar. Cover and pulse the
blender a few times (about 3 seconds each time) until the desired
consistency is reached. Use the crumbs to make a quick topping
for frozen yogurt, pudding, or a fruit compote. To make a finer
crumb for pie and dessert crusts, pulse a total of about 20 to 30
seconds, or until desired consistency is reached.

Make Cracker or Bread Crumbs

Follow the procedure for cookies and graham crackers. Use to top
or as an ingredient in main dish casseroles and vegetable dishes.

Chop Fruits and Vegetables

Place 2 cups of fruit or vegetable chunks in blender jar. Cover and
pulse the blender a few times (about 2 to 3 seconds each time)
until the desired consistency is reached.

Purée Fruits

Place 2 cups of canned or cooked fruit in blender jar. Add 2 to 4
tablespoons of fruit juice or water per cup of fruit. Cover and blend
at the Medium (Med) or Pulse speed setting about 5 to 10 seconds.

Purée Vegetables

Place 2 cups of canned or cooked vegetables in blender jar. Add
2 to 4 tablespoons of broth, water, or milk per cup of vegetables.
Cover and blend at the Medium (Med) or Pulse speed setting
about 10 to 20 seconds.

Purée or Finely Chop Meats

Place cooked, cubed, tender meat in blender jar. Add 2 to 4
tablespoons of broth, water, or milk per cup of meat. Cover and
blend on the Low speed setting 10 seconds. Stop and scrape the
sides of the blender jar. Cover and blend on the Medium (Med) or
Pulse speed setting 10 to 20 seconds longer.

FOOD PREP TIPS

Continued…

Purée Cottage Cheese or Ricotta Cheese

Place cottage cheese or ricotta cheese in blender jar. Cover and
blend at the Medium (Med) or Pulse speed setting until smooth,
about 15 to 25 seconds. If necessary, add 1 tablespoon of skim
milk per cup of cottage cheese. Use as a base for lowfat dips
and spreads.

Combine Liquid Ingredients for Baked Goods

Pour liquid ingredients into blender jar. Cover and blend at the
High speed setting until well mixed, about 1 minute. Pour liquid
mixture over dry ingredients and stir well.

Take Lumps Out of Gravy

If sauce or gravy becomes lumpy, place in blender jar. Place lid
on jar, remove center ingredient cap, and blend at the Low or
Pulse speed setting until smooth, about 5 to 10 seconds. Reheat
if necessary.

Combine Flour and Liquid for Thickening

Place flour and liquid in blender jar. Cover and blend at the Low
speed setting until smooth, about 3 to 5 seconds.

Prepare White Sauce

Place milk, flour, and salt, if desired, in blender jar. Cover and
blend at the Low speed setting until well mixed, about 3 to 5
seconds. Pour into saucepan, add other ingredients, heat, and stir
until thickened.

Prepare Pancake or Waffle Batter from Mix

Place mix and other ingredients in blender jar. Cover and blend at
the Medium (Med) or Pulse speed setting until well mixed – about
10 to 20 seconds; scrape sides of blender jar, if necessary.

Grate Hard Cheese

Bring cheese to room temperature. Cut cheese into 1⁄2 to 1-inch
cubes. Place up to 1⁄

2 cup (2 to 3 oz.) cheese in the blender jar.

Cover and blend at the High speed setting about 15 to 20 seconds.

Make Oatmeal for a Baby

Place uncooked rolled oats in blender jar. Pulse the blender
about 5 to 10 seconds, or until very finely chopped. Place in
saucepan with liquid, and cook as usual.

2020

FOOD PREP TIPS

21

FEATURES AND

OPERATION

Make Baby Food from Adult Food

Place prepared adult food in blender jar. Cover and blend at the
Low speed setting about 10 seconds. Then blend at the Medium
(Med) or Pulse speed setting about 10 to 30 seconds, or until
desired texture is reached.

Make Superfine Sugar

Place 1 cup sugar in blender jar. Cover and blend at the Low or
Pulse speed setting for 8 to 10 seconds. Use to sweeten cold
liquids, such as frozen blender drinks, because it dissolves almost
immediately. May substitute cup for cup with granulated sugar.

22

CARE AND CLEANING

• Clean the blender thoroughly after every use.

• Do not immerse the blender base or cord in water.

• Do not use abrasive cleansers or scouring pads.

To clean the blade assembly, place the jar on the blender

base, fill halfway with warm – not hot – water, and add
1 or 2 drops of dishwashing liquid. Place the lid on the jar and
run the blender for 15 seconds at the Low (or Pulse) speed
setting. Remove the blender jar and empty contents. Rinse the
blade assembly with warm water until clean.

Wash the blender jar, jar lid, and ingredient cap in warm

soapy water, then rinse and dry thoroughly. These parts
can also be washed in the top or bottom rack of a dishwasher.
The blade assembly does not need to be removed from the jar
for cleaning.

Unplug the blender before cleaning the base and cord.

Wipe the blender base and cord with a warm, sudsy cloth;

wipe clean with a damp cloth and dry with a soft cloth.
For storage, the cord can be coiled into the cord-wrap on the
bottom of the base.

1

2

3

4

FEATURES AND

OPERATION

23

TROUBLESHOOTING

• If the blender does not operate when switched on:

– Check to see if the blender is plugged into a grounded

3 prong outlet. If it is, unplug the blender, then plug it in to
the same outlet again. If the blender still does not work,
check the fuse or circuit breaker on the electrical circuit the
blender is connected to and make sure the circuit is closed.

– The blender may be jammed or overheated. Move the

On/Off/Pulse Switch to the “Off” position and refer to the
troubleshooting instructions in the remainder of this section.

• If the blender stops while blending:

– The blender may be jammed. If a foreign object or blender

ingredients jam the blades, the blender will shut off to
prevent damage to the motor. Move the On/Off/Pulse
Switch to the “Off” position to reset the blender. Remove
the jar from the base and free the blades by breaking-up
or removing the contents at the bottom of the jar.

On the Chef’s Blender, the high speed
indicator light will flash when the
blender is jammed or overheated.

– The blender may be overheated. If the motor exceeds a certain

temperature, the thermal safeguard will engage to prevent
damage. This may happen when blending multiple jars of
heavy ingredients for a prolonged period. Move the
On/Off/Pulse Switch to the “Off” position. The thermal
safeguard will prevent the blender from running until it is cool
enough to operate safely. Let the blender cool for 30 minutes,
then resume blending. If the blender does not start, move the
On/Off/Pulse Switch back to the “Off” position and let the
blender cool for an additional 30 minutes.

On the Chef’s Blender, the high speed
indicator light will flash when the
blender is overheated or jammed.

– The blender may be overloaded. If the blender slows

excessively when blending heavy ingredients, it will shut
off to prevent damage. Move the On/Off/Pulse Switch to
the “Off” position to reset the blender. Remove the jar
from the base and divide the jar contents into smaller
batches. Adding liquid to the jar may also reduce the load
on the blender.

On the Chef’s Blender, the low speed
indicator light will flash when the
blender is overloaded.

Continued…

24

• If the blender is plugged in with the On/Off/Pulse Switch

in the “On” position:

– The power-on safeguard will engage and the blender will not

start. To reset the blender, move the On/Off/Pulse Switch to
the “Off” position. The blender will now operate normally.

On the Chef’s Blender, all three speed
indicator lights will flash when the
power-on safeguard is engaged.

If the problem cannot be fixed with the steps in this section,
see the KitchenAid Warranty and Service section on page 71.*

* Do not return the Blender to the retailer – they do not provide service.

TROUBLESHOOTING

25

BLENDER

RECIPES

P RO L INE™S ERIES

BLENDER RECIPES

Cocktails & Dessert Drinks.................26

Hot Drinks........................................39

Smoothies ........................................41

Dips & Spreads .................................47

Sauces & Dressings...........................54

Soups...............................................60

Pancakes & Waffles...........................66

Blender Recipe

Section Contents

26

11⁄4 cups brandy*

1

1

⁄4 cups dark crème de cacao*

5 cups vanilla ice cream

*For thicker drink, reduce

brandy and crème de cacao to
1 cup each.

CHEF’S BLENDER

Place ingredients in blender jar. Cover and blend at High about 10 seconds, or until blended.

BAR BLENDER

Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed
in the “On” position.

Yield: 8 servings (3⁄4 cup per serving).

Per Serving: About 410 cal, 3 g pro, 37 g carb, 9 g total fat, 6 g sat fat,

35 mg chol, 70 mg sod.

BRANDY ALEXANDER

27

BLENDER RECIPES

1cup milk

3

⁄

4 cup caramel drink syrup

1

⁄

2 cup cold water

1

⁄2 cup Irish whiskey

2 tablespoons instant coffee

granules

cups ice cubes

CHEF’S BLENDER

Place all ingredients except ice cubes in blender jar. Add ice cubes to bring liquid level to
41⁄2 cups. Cover and blend at High 5 to 10 seconds, or until smooth.

BAR BLENDER

Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed
in the “On” position.

Yield: 6 servings (1 cup per serving).

Per Serving: About 150 cal, 1 g pro, 23 g carb, 1 g total fat, 0.5 g sat fat,

5 mg chol, 30 mg sod.

CARAMEL IRISH COFFEE FROTH

21⁄2 –31⁄2

28

1 cup milk

3 pasteurized eggs

1

⁄

3 cup sugar

1

⁄2 teaspoon nutmeg, if desired

1

⁄8 teaspoon salt

1

⁄2 cup brandy or rum

5 cups vanilla ice cream

1

⁄

2 teaspoon vanilla

CHEF’S BLENDER

In small saucepan over medium heat, heat milk until very hot but not boiling, stirring often.

Meanwhile, place eggs, sugar, nutmeg, if desired, and salt in blender jar. Blend at Low
8 to 10 seconds. Remove jar lid ingredient cap. With blender running at Low, slowly pour
heated milk through opening in jar lid; blend 5 to 8 seconds, or until mixed. Add brandy.

Chill in covered blender jar at least 1 hour.

Add ice cream and vanilla to milk mixture. Blend at High about 10 seconds, or until smooth.

BAR BLENDER

Prepare milk as directed for Chef’s Blender. Meanwhile, place eggs, sugar, nutmeg, if
desired, and salt in blender jar. Blend at On about 5 seconds. Remove jar lid ingredient cap.
With blender running at On, slowly pour heated milk through opening in jar lid; blend 3 to
5 seconds, or until mixed. Add brandy. Continue with Chef’s Blender directions.

Yield: 6 servings (1 cup per serving).

Per Serving: About 370 cal, 8 g pro, 40 g carb, 15 g total fat, 9 g sat fat,

160 mg chol, 190 mg sod.

EGG NOG SHAKE

29

BLENDER RECIPES

11⁄4

cups rum

1

⁄

4 cup fresh lime juice

1

⁄

2 cup superfine sugar

(see tips on page 21)

1 tablespoon grated lime peel

6 cups ice cubes

FROZEN DAIQUIRI

CHEF’S BLENDER

Place ingredients in blender jar. Cover and blend at High 10 to 15 seconds, or until slushy.

BAR BLENDER

Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed
in the “On” position.

Yield: 6 servings (1 cup per serving).

Per Serving: About 180 cal, 0 g pro, 18 g carb, 0 g total fat, 0 g sat fat,

0 mg chol, 5 mg sod.

VARIATION: FROZEN
STRAWBERRY BASIL DAIQUIRI

Replace lime peel with 2 tablespoons
chopped fresh basil; substitute 3 cups fresh
strawberries or frozen unsweetened
(partially thawed) strawberries for 11⁄2 cups
ice cubes. Follow directions above.

Yield: 6 servings (1 cup per serving).

Per Serving: About 200 cal, 1 g pro,

23 g carb, 0 g total fat, 0 g sat fat,
0 mg chol, 5 mg sod.

VARIATION: FROZEN PEACH
DAIQUIRI

Omit lime peel; substitute 3 cups fresh
peaches or frozen unsweetened (partially
thawed) peaches for 11⁄2 cups ice cubes.
Follow directions above.

Yield: 6 servings (1 cup per serving).

Per Serving: About 220 cal, 1 g pro, 27 g

carb, 0 g total fat, 0 g sat fat, 0 mg chol,
0 mg sod.

30

1cup milk

1

⁄2 cup coffee-flavored liqueur

1

⁄

2 cup vodka

2 teaspoons instant coffee

granules

cups ice cubes

2 cups vanilla ice cream

FROZEN WHITE RUSSIAN

CHEF’S BLENDER

Place all ingredients except ice cubes and ice cream in blender jar. Add ice to bring liquid
level to 3 cups. Cover and blend at High 10 seconds. Add ice cream. Cover and blend at
High about 5 seconds, or until smooth.

BAR BLENDER

Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed
in the “On” position.

Yield: 5 servings (1 cup per serving).

Per Serving: About 280 cal, 4 g pro, 28 g carb, 7 g total fat, 4 g sat fat,

25 mg chol, 70 mg sod.

VARIATION: FROZEN DARK RUSSIAN

Substitute chocolate ice cream for vanilla ice cream.

Yield: 5 servings (1 cup per serving).

Per Serving: About 290 cal, 4 g pro, 31 g carb, 7 g total fat, 4 g sat fat,

20 mg chol, 70 mg sod.

11⁄2 –2

31

BLENDER RECIPES

1can (11.5 – 12 oz.) frozen

cranberry juice cocktail
concentrate

1 large seedless orange, peeled

and sectioned

1 cup vodka

1 teaspoon grated orange peel

6 cups ice cubes

CHEF’S BLENDER

Place ingredients in blender jar. Cover and blend at High 15 to 20 seconds, or until slushy.

BAR BLENDER

Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed
in the “On” position.

Yield: 6 servings (1 cup per serving).

Per Serving: About 220 cal, 0 g pro, 33 g carb, 0 g total fat, 0 g sat fat,

0 mg chol, 10 mg sod.

HARD CRANBERRY ORANGE BREEZE

32

1 ripe mango, peeled, seeded,

and cut into chunks
(about 1-1

1

⁄2 cups)

1 cup peach or apricot brandy

or peach liqueur

cups ice cubes

1 cup mango or peach sorbet

CHEF’S BLENDER

Place all ingredients except sorbet in blender jar. Cover and blend at High 10 to 20 seconds,
or until smooth. Add sorbet. Cover and blend at High 5 to 10 seconds, or until smooth.

BAR BLENDER

Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed
in the “On” position.

Yield: 4 servings (1 cup per serving).

Per Serving: About 230 cal, 0 g pro, 24 g carb, 0 g total fat, 0 g sat fat,

0 mg chol, 0 mg sod.

MANGO PEACH FLIP

11⁄2

–2

33

BLENDER RECIPES

1 cup tequila

1

⁄

4 cup orange-flavored liqueur

1 cup fresh lime juice

1 cup superfine sugar (see tips

on page 21)

1–2 teaspoons grated lime peel

6 cups ice cubes

CHEF’S BLENDER

Place ingredients in blender jar. Cover and blend at High 15 to 20 seconds, or until slushy.

BAR BLENDER

Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed
in the “On” position.

Yield: 6 servings (1 cup per serving).

Per Serving: About 250 cal, 0 g pro, 41 g carb, 0 g total fat, 0 g sat fat,

0 mg chol, 5 mg sod.

MARGARITA

VARIATION: STRAWBERRY
MARGARITA

Add 2 cups fresh strawberries in place of
11⁄2 cups ice cubes; follow directions above.

Yield: 6 servings (1 cup per serving).

Per Serving: About 260 cal, 0 g pro,

44 g carb, 0 g total fat, 0 g sat fat,
0 mg chol, 5 mg sod.

VARIATION: PEACH MARGARITA

Add 2 cups sliced fresh peaches in place of
11⁄2 cups ice cubes; follow directions above.

Yield: 6 servings (1 cup per serving).

Per Serving: About 270 cal, 1 g pro,

47 g carb, 0 g total fat, 0 g sat fat,
0 mg chol, 5 mg sod.

34

1

⁄4 cup packed fresh mint leaves

1

⁄2 cup sugar

1

⁄

2 cup fresh lime juice

3

⁄4 cup water

1 cup white rum

cups ice cubes

2–3 cups lemon-lime flavored

carbonated beverage, chilled

6 fresh mint sprigs

CHEF’S BLENDER

Place mint leaves, sugar, lime juice, water, and rum in blender jar. Cover and blend at Low
10 seconds. Strain lime mixture, and discard mint leaves; return lime mixture to blender jar.
Add ice cubes to bring liquid level to 4 cups. Cover and blend at High 8 to 10 seconds, or
until slushy.

Divide among six 8 oz. glasses. Add carbonated beverage to fill glasses. Garnish with
mint sprigs.

BAR BLENDER

Place mint leaves, sugar, lime juice, water, and rum in blender jar. Cover and blend at Pulse
10 seconds. Strain lime mixture, and discard mint leaves; return lime mixture to blender jar.
Add ice cubes to bring liquid level to 4 cups. Cover and blend at On for 8 to 10 seconds,
or until slushy. Continue with Chef’s Blender directions.

Yield: 6 servings (1 cup per serving).

Per Serving: About 200 cal, 0 g pro, 27 g carb, 0 g total fat, 0 g sat fat,

0 mg chol, 15 mg sod.

MOJITO SLUSH

31⁄

2 –4

35

BLENDER RECIPES

1 cup peeled cut-up fresh white

or yellow peaches or frozen,
thawed peaches

tablespoons orange juice*

1 tablespoon sugar

1 bottle (750 ml) brut

champagne or sparkling white
wine, chilled

* Fresh peaches will require

larger amount of juice.

CHEF’S BLENDER

Place peaches, orange juice, and sugar in blender jar. Cover and blend at Medium 15 to 20
seconds, or until smooth.

Divide peach mixture among 8 champagne flutes (about 11⁄

2 tablespoons per glass). Fill

with champagne; stir gently.

BAR BLENDER

Place peaches, orange juice, and sugar in blender jar. Cover and blend at Pulse 3 to 4
times, 4 to 6 seconds each time. Continue with Chef’s Blender directions.

Yield: 8 servings (1⁄2 cup per serving).

Per Serving: About 80 cal, 0 g pro, 5 g carb, 0 g total fat, 0 g sat fat,

0 mg chol, 0 mg sod.

PEACH BELLINI

2–3

36

11⁄4 cups green crème de menthe*

1

1

⁄4 cups white crème de cacao*

5 cups vanilla ice cream

1 teaspoon cracked black

pepper

*For thicker drink, reduce

crème de menthe and crème
de cacao to 1 cup each.

CHEF’S BLENDER

Place ingredients in blender jar. Cover and blend at High about 10 seconds, or until blended.

BAR BLENDER

Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed
in the “On” position.

Yield: 8 servings (3⁄4 cup per serving).

Per Serving: About 480 cal, 3 g pro, 55 g carb, 9 g total fat, 6 g sat fat,

35 mg chol, 70 mg sod.

PEPPERED GRASSHOPPER

37

BLENDER RECIPES

1 box (10 oz.) frozen raspberries

in light syrup, thawed

1 tablespoon orange juice

1 bottle (750 ml) brut

champagne or sparkling white
wine, chilled

1

⁄4 cup fresh raspberries

CHEF’S BLENDER

Place thawed raspberries and orange juice in blender jar. Cover and blend at Low 5 to 10
seconds, or until smooth.

Strain seeds from raspberry mixture. Divide raspberry mixture among 8 champagne flutes
(about 11⁄

2 tablespoons per glass). Fill with champagne; stir gently. Garnish with fresh

raspberries.

BAR BLENDER

Place thawed raspberries and orange juice in blender jar. Cover and blend at Pulse 2 times,
3 to 5 seconds each time. Continue with Chef’s Blender directions.

Yield: 8 servings (1⁄2 cup per serving).

Per Serving: About 120 cal, 0 g pro, 15 g carb, 0 g total fat, 0 g sat fat,

0 mg chol, 15 mg sod.

RASPBERRY BELLINI

38

1 cup cold water

cup dark rum

2 tablespoons sugar

2 teaspoons instant coffee

granules

cups ice cubes

3 cups chocolate ice cream

CHEF’S BLENDER

Place water, rum, sugar, and coffee granules in blender jar. Add ice to bring liquid level to 3
cups. Cover and blend at High about 15 seconds, or until smooth. Add ice cream. Cover
and blend at High 5 to 8 seconds, or until smooth.

BAR BLENDER

Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed
in the “On” position.

Yield: 5 servings (1 cup per serving).

Per Serving: About 250 cal, 3 g pro, 27 g carb, 9 g total fat, 5 g sat fat,

25 mg chol, 65 mg sod.

RUM MOCHA FREEZE

11⁄2–21⁄2

1

⁄2–3⁄4

39

BLENDER RECIPES

21⁄2

cups milk

2 cups water

1 package (8 oz.) bittersweet

or semisweet chocolate, cut
into pieces

3

⁄4 teaspoon cinnamon

1

⁄4 cup instant espresso or coffee

granules

1

⁄

2 teaspoon vanilla

1

⁄8 teaspoon salt

CHEF’S BLENDER

In small saucepan over medium heat, heat milk and water until very hot but not boiling,
stirring often.

Meanwhile, place chocolate, cinnamon, espresso, vanilla, and salt in blender jar. Add half
of heated milk mixture. Cover and blend at Low 10 to 15 seconds. Add remaining milk
mixture. Cover and blend at Low 10 to 15 seconds, or until smooth.

BAR BLENDER

Heat milk and water as directed for Chef’s Blender. Meanwhile, place chocolate, cinnamon,
espresso, vanilla, and salt in blender jar. Add half of heated milk mixture. Cover and blend
at Pulse 10 to 15 seconds. Add remaining milk mixture. Cover and blend at Pulse 10 to 15
seconds, or until smooth.

Yield: 5 servings (1 cup per serving).

Per Serving: About 300 cal, 8 g pro, 30 g carb, 22 g total fat, 11 g sat fat,

10 mg chol, 125 mg sod.

HOT MEXICAN MOCHA

40

1

⁄2 cup sugar

2 ounces semisweet chocolate,

cut into chunks

1 ounce bittersweet chocolate,

cut into chunks

1 ounce white baking

chocolate, cut into chunks

4 cups (1 quart) milk, heated to

simmering, divided

1 teaspoon vanilla

CHEF’S BLENDER

Place sugar, semisweet chocolate, bittersweet chocolate, white chocolate, 2 cups milk, and
vanilla in blender jar. Cover and blend at Low 10 seconds. Add remaining 2 cups milk.
Cover and blend at Low 5 to 10 seconds, or until smooth.

BAR BLENDER

Follow directions for Chef’s Blender, but use Pulse instead of Low. The Bar Blender runs at
the equivalent of Low speed in the “Pulse” position.

Yield: 4 servings (about 1 cup per serving).

Per Serving: About 370 cal, 10 g pro, 53 g carb, 15 g total fat, 9 g sat fat,

20 mg chol, 130 mg sod.

TRIPLE CHOCOLATE HOT CHOCOLATE

41

BLENDER RECIPES

2 cups fresh berries

(blackberries, strawberries
and/or raspberries)*

1 cup milk*

tablespoons malt powder

4 cups (1 quart) vanilla ice

cream, slightly softened

* For a chunkier malt, reserve

1

⁄

3

cup berries to Pulse in at end
of blending. For a thinner
malt, add an additional

1

⁄4 to

1

⁄2 cup milk to finished malt.
Blend at High 5 to 8 seconds,
or until mixed.

CHEF’S BLENDER

Place berries, milk, and malt in blender jar. Cover and blend at Pulse about 5 seconds, or
until blended (some chunks may remain). Add ice cream. Cover and blend at High 20 to 25
seconds, or until desired consistency; scrape sides of blender jar if necessary.

BAR BLENDER

Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed
in the “On” position.

Yield: 6 servings (1 cup per serving).

Per Serving: About 270 cal, 6 g pro, 37 g carb, 12 g total fat, 7 g sat fat,

45 mg chol, 140 mg sod.

FRESH BERRY MALT

3–4

42

1 fresh mango, peeled, seeded,

and cut into chunks*

1cup milk

teaspoon ground ginger

1

⁄2 teaspoon vanilla

3 cups vanilla ice cream

* For a chunkier shake, reserve

1

⁄3 cup mango to Pulse in at

end of blending.

CHEF’S BLENDER

Place mango, milk, ginger, and vanilla in blender jar. Cover and blend at Pulse about
5 seconds, or until mixed (some chunks may remain). Add ice cream. Cover and blend at
High 20 to 25 seconds, or until desired consistency.

BAR BLENDER

Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed
in the “On” position.

Yield: 4 servings (1 cup per serving).

Per Serving: About 270 cal, 5 g pro, 35 g carb, 12 g total fat, 7 g sat fat,

50 mg chol, 110 mg sod.

VARIATION: BANANA GINGER SHAKE

Substitute 11⁄

2 cups sliced bananas for mango.

Yield: 4 servings (1 cup per serving).

Per Serving: About 290 cal, 6 g pro, 40 g carb, 12 g total fat, 8 g sat fat,

50 mg chol, 110 mg sod.

MANGO GINGER SHAKE

1

⁄4 –1⁄2

43

BLENDER RECIPES

2 cups milk

3 large or 4 medium bananas,

broken into quarters

1

⁄2 cup wheat germ

1

⁄2 cup peanut butter

2

1

⁄2 cups frozen nonfat

vanilla yogurt

CHEF’S BLENDER

Place milk, bananas, wheat germ, and peanut butter in blender jar. Cover and blend at High
5 seconds. Add frozen yogurt. Cover and blend at High 5 to 10 seconds, or until smooth.

BAR BLENDER

Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed
in the “On” position.

Yield: 6 servings (1 cup per serving).

Per Serving: About 350 cal, 16 g pro, 44 g carb, 14 g total fat, 3.5 g sat fat,

10 mg chol, 200 mg sod.

PEANUT BUTTER-BANANA

BREAKFAST SHAKE

44

3 cups orange juice

1 box (10 oz.) frozen raspberries

in light syrup, slightly thawed
and broken into chunks

3 large or 4 medium bananas,

broken into quarters

CHEF’S BLENDER

Place ingredients in blender jar. Cover and blend at High 8 to 10 seconds, or until smooth.

BAR BLENDER

Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed
in the “On” position.

Yield: 6 servings (1 cup per serving).

Per Serving: About 170 cal, 2 g pro, 42 g carb, 0 g total fat, 0 g sat fat,

0 mg chol, 0 mg sod.

RASPBERRY BREAKFAST REFRESHER

45

BLENDER RECIPES

3 cups cubed cantaloupe

(about

1

⁄2 of a large melon)

1 cup half-and-half or milk

1

⁄2 teaspoon ginger

4 cups (1 quart) orange sherbet

CHEF’S BLENDER

Place ingredients in blender jar. Blend at High 15 to 20 seconds, or until smooth; scrape
sides of blender jar if necessary.

BAR BLENDER

Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed
in the “On” position.

Yield: 6 servings (1 cup per serving).

Per Serving: About 220 cal, 3 g pro, 39 g carb, 7 g total fat, 4 g sat fat,

20 mg chol, 70 mg sod.

VARIATION: LIME SHERBET MELON COOLER

Substitute honeydew melon for cantaloupe; substitute lime or lemon sherbet for
orange sherbet.

Yield: 6 servings (1 cup per serving).

Per Serving: About 220 cal, 3 g pro, 40 g carb, 7 g total fat, 4 g sat fat,

20 mg chol, 70 mg sod.

SHERBET MELON COOLER

46

21⁄2 cups milk

3 large or 4 medium bananas,

broken into quarters

1

⁄

4 cup frozen orange juice

concentrate

1 box (10 oz.) frozen

strawberries in light syrup,
slightly thawed and broken
into chunks

CHEF’S BLENDER

Place ingredients in blender jar. Cover and blend at High 5 to 10 seconds, or until smooth.

BAR BLENDER

Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed
in the “On” position.

Yield: 6 servings (1 cup per serving).

Per Serving: About 170 cal, 4 g pro, 35 g carb, 2.5 g total fat, 1.5 g sat fat,

10 mg chol, 55 mg sod.

STRAWBERRY-BANANA SMOOTHIE

47

BLENDER RECIPES

2 tablespoons olive oil

1 large clove garlic, cut into

quarters

1

⁄2 cup tahini (stir well before

measuring)

1

⁄3 cup lemon juice

1

⁄2 teaspoon salt

Chopped fresh parsley,
if desired

Olives, if desired

CHEF’S BLENDER

Prick 1 medium (about 1 lb.) eggplant all over with fork. Place in baking pan, and bake at
400º F for 40 to 50 minutes, or until soft. Cool 10 minutes; peel and cut into chunks,
reserving any liquid. Place baked eggplant with liquid and remaining ingredients except
parsley and olives in blender jar. Cover and blend at High about 10 seconds, or until
smooth; scrape sides of jar if necessary. Garnish with parsley and olives, if desired.

BAR BLENDER

Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed
in the “On” position.

Yield: 16 servings (2 tablespoons per serving).

Per Serving: About 70 cal, 2 g pro, 4 g carb, 6 g total fat, 1 g sat fat,

0 mg chol, 75 mg sod.

BABA GHANOUSH

48

CHEF’S BLENDER

Place ingredients in blender jar. Cover and blend at Medium 15 to 20 seconds, or until
combined.

BAR BLENDER

Place ingredients in blender jar. Cover and blend at On for 10 to 15 seconds, or until
combined.

Yield: 16 servings (2 tablespoons per serving).

Per Serving: About 90 cal, 2 g pro, 4 g carb, 8 g total fat, 5 g sat fat,

25 mg chol, 50 mg sod.

CARDAMOM-ORANGE FRUIT DIP

1 cup sour cream

tablespoons sugar

1 package (8 oz.) cream cheese,

cut into 1-inch pieces

1

⁄3

cup fresh orange juice

teaspoons grated orange peel

1

⁄2 teaspoon ground cardamom*

* Cardamom may be replaced

with

1

⁄4

teaspoon nutmeg.

2–3

1

1

⁄2

–2

49

BLENDER RECIPES

1

⁄2

medium shallot, cut into
halves

2 tablespoons fresh parsley

1

⁄4 cup butter, softened

4 ounces light cream cheese

2 cans (6 oz. each) crabmeat,

drained

1

⁄

8 teaspoon salt

Hot pepper sauce

CHEF’S BLENDER

Place shallot and parsley in blender jar. Cover and blend at Pulse 2 times, 5 seconds each
time; scrape sides of blender jar if necessary. Add butter, cream cheese, crabmeat, salt,
and a few drops of pepper sauce. Blend at Pulse 5 to 7 times, 3 to 5 seconds each time,
or until blended; scrape sides of blender jar each time. Refrigerate at least 1 hour to
combine flavors.

BAR BLENDER

Follow directions for Chef’s Blender.

Yield: 14 servings (2 tablespoons per serving).

Per Serving: About 70 cal, 5 g pro, 1 g carb, 5 g total fat, 3 g sat fat,

30 mg chol, 135 mg sod.

CRAB SPREAD

50

1 can (15 oz.) garbanzo beans,

rinsed and drained

1

⁄4

cup water

2 tablespoons olive oil

1 large clove garlic, cut into

quarters

1

⁄2 cup tahini (stir well before

measuring)

1

⁄3 cup lemon juice

1

⁄2

teaspoon salt

Chopped fresh parsley,
if desired

Olives, if desired

CHEF’S BLENDER

Place all ingredients in blender jar except parsley and olives. Cover and blend at High 20 to
30 seconds, or until smooth; scrape sides of blender jar if necessary. Garnish with parsley
and olives, if desired.

BAR BLENDER

Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed
in the “On” position.

Yield: 16 servings (2 tablespoons per serving).

Per Serving: About 90 cal, 3 g pro, 7 g carb, 6 g total fat, 1 g sat fat,

0 mg chol, 75 mg sod.

HUMMUS

51

BLENDER RECIPES

2 tablespoons water

1 jalapeno pepper, stem and

seeds removed and cut into
quarters

1 can (15 oz.) black beans,

rinsed and drained

4 ounces light cream cheese

1

⁄2

teaspoon cumin

1

⁄

2 teaspoon salt

4 green onions, thinly sliced

1

⁄4 small red bell pepper, diced

1 cup finely shredded Mexican

cheese blend

1

⁄4 cup chopped fresh cilantro,

stems removed

CHEF’S BLENDER

Place water and jalapeno pepper in blender jar. Cover and blend at Medium 10 seconds;
scrape sides of blender jar. Add beans, cream cheese, cumin, and salt. Cover and blend at
Low about 20 seconds, or until smooth.

Spread in 9-inch pie plate or other shallow dish. Top evenly with remaining ingredients in
order given.

BAR BLENDER

Place water and jalapeno pepper in blender jar. Cover and blend at Pulse 2 times, 10
seconds each time; scrape sides of jar. Add beans, cream cheese, cumin, and salt. Cover and
blend at Pulse about 20 seconds, or until smooth. Continue with Chef’s Blender directions.

Yield: 16 servings (2 tablespoons per serving).

Per Serving: About 80 cal, 4 g pro, 7 g carb, 4 g total fat, 2 g sat fat,

10 mg chol, 190 mg sod.

LAYERED MEXICAN DIP

52

1

⁄4 cup drained capers

1 large clove garlic

2 tablespoons fresh parsley

1 tablespoon coarsely chopped

fresh basil leaves

1

1

⁄

2 cups pitted kalamata olives

1

⁄2 cup pitted ripe olives

1 tablespoon extra virgin

olive oil

1 tablespoon fresh lemon juice

1 can (2 oz.) anchovies, rinsed

and drained, if desired

Baguette slices, if desired

CHEF’S BLENDER

Place capers, garlic, parsley, and basil in blender jar. Cover and blend at Pulse 5 seconds, or
until chopped. Add remaining ingredients except baguette slices. Cover and blend at Pulse
3 times, 3 to 5 seconds each time, or until blended; scrape sides of blender jar if necessary.
Serve as spread with baguette, if desired.

BAR BLENDER

Follow directions for Chef’s Blender.

Yield: 12 servings (2 tablespoons per serving).

Per Serving: About 70 cal, 0 g pro, 2 g carb, 7 g total fat, 1 g sat fat,

0 mg chol, 430 mg sod.

MIXED OLIVE TAPENADE

53

BLENDER RECIPES

1 clove garlic, peeled

1 jar (7 oz.) roasted red

peppers, well drained

4 ounces cream cheese, cut

into 1-inch pieces and
slightly softened

1

⁄2 cup butter or margarine,

cut into 1-inch pieces and
slightly softened

3 tablespoons loosely packed

fresh basil leaves or 1

1

⁄2

teaspoons dry basil leaves

1

⁄8 teaspoon cayenne

Baguette slices, if desired

Fresh vegetables, if desired

CHEF’S BLENDER

Place garlic in blender jar. Cover and blend at High 5 to 8 seconds. Add remaining
ingredients except bread and vegetables. Blend at High 10 to 15 seconds, or until
combined. Chill. Serve with baguette and/or fresh vegetables, if desired.

BAR BLENDER

Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed
in the “On” position.

Yield: 12 servings (2 tablespoons per serving).

Per Serving: About 110 cal, 1 g pro, 1 g carb, 11 g total fat, 7 g sat fat,

30 mg chol, 90 mg sod.

EASY ROASTED

RED PEPPER BASIL SPREAD

54

1

⁄2 medium shallot, cut into

quarters

1 small clove garlic

1

⁄

2 cup sour cream*

1

⁄3 cup mayonnaise*

3 tablespoons milk

1

⁄2 teaspoon dry mustard

1

⁄4 teaspoon salt

2 ounces blue cheese, crumbled

* Light sour cream and/or light

mayonnaise may be
substituted.

CHEF’S BLENDER

Place shallot and garlic in blender jar. Cover and blend at Low 3 seconds; scrape sides of
blender jar if necessary. Add remaining ingredients. Cover and blend at Medium about 10
seconds, or until combined.

BAR BLENDER

Place shallot and garlic in blender jar. Cover and blend at Pulse 2 times, 3 seconds each
time; scrape sides of blender jar if necessary. Add remaining ingredients. Blend at Pulse 2
times, about 5 seconds each time, or until combined.

Yield: 8 servings (2 tablespoons per serving).

Per Serving: About 130 cal, 2 g pro, 3 g carb, 13 g total fat, 4 g sat fat,

20 mg chol, 230 mg sod.

BLUE CHEESE DRESSING

55

BLENDER RECIPES

1 cup sour cream

tablespoons sugar

1 package (8 oz.) cream cheese,

cut into 1-inch pieces

1

⁄3 cup fresh orange juice

1

⁄4 cup milk

2 teaspoons grated orange peel

3

⁄4 teaspoon ground cardamom*

* Cardamom may be replaced

with

1

⁄4 teaspoon nutmeg.

CHEF’S BLENDER

Place ingredients in blender jar. Cover and blend at Medium 15 to 20 seconds, or until
combined. Serve over fresh fruit salad.

BAR BLENDER

Place ingredients in blender jar. Cover and blend at On for 10 to 15 seconds, or until
combined. Serve over fresh fruit salad.

Yield: 18 servings (2 tablespoons per serving).

Per Serving: About 80 cal, 2 g pro, 3 g carb, 7 g total fat, 4.5 g sat fat,

20 mg chol, 45 mg sod.

CARDAMOM-ORANGE

SALAD DRESSING

2–3

56

1 tomato, peeled and seeded

1 small chipotlé chile in

adobo sauce
(from a 7 or 11-oz. can)

1 teaspoon adobo sauce

1 garlic clove

1 tablespoon sugar

1

⁄4 teaspoon salt

1

⁄4 cup cider vinegar

1

⁄4 cup vegetable oil or olive oil

1

⁄

2 cup tomato juice

CHEF’S BLENDER

Place ingredients in blender jar. Cover and blend at Medium about 20 seconds, or
until smooth.

BAR BLENDER

Place ingredients in blender jar. Cover and blend at Pulse 2 times, 5 seconds each time.
Blend at On about 5 seconds, or until smooth.

Yield: 12 servings (2 tablespoons per serving).

Per Serving: About 50 cal, 0 g pro, 3 g carb, 4.5 g total fat, 1 g sat fat,

0 mg chol, 110 mg sod.

CHIPOTLÉ TOMATO DRESSING

57

BLENDER RECIPES

1

⁄2

cup fresh or frozen
unsweetened raspberries,
thawed

1 tablespoon sugar

2 tablespoons balsamic vinegar

1

⁄4 cup water

1

⁄2 cup vegetable oil

CHEF’S BLENDER

Place ingredients in blender jar. Cover and blend at Low 15 to 20 seconds, or until smooth.

BAR BLENDER

Place ingredients in blender jar. Cover and blend at Pulse 2 times, 8 to 10 seconds each
time, or until smooth.

Yield: 8 servings (2 tablespoons per serving).

Per Serving: About 130 cal, 0 g pro, 3 g carb, 14 g total fat, 2.5 g sat fat,

0 mg chol, 0 mg sod.

RASPBERRY BALSAMIC VINAIGRETTE

58

1 pound tomatillos, husked

and rinsed

1

⁄2

medium onion,
cut into quarters

2 serrano or jalapeno peppers,

cut into halves and seeded

2 cloves garlic, peeled

3 tablespoons loosely packed

fresh cilantro leaves

1

⁄2 teaspoon grated lime peel,

if desired

1 tablespoon fresh lime juice

3

⁄

4 teaspoon salt

CHEF’S BLENDER

Place tomatillos, onion, peppers, and garlic in shallow baking pan. Broil 4 to 6 inches from
heat for 10 to 15 minutes, or until blackened, turning occasionally. Place in blender jar,
including any pan juices. Add remaining ingredients. Cover and blend at Pulse 2 to 3 times,
about 3 seconds each time, or until desired consistency. Serve warm or chilled.

BAR BLENDER

Follow directions for Chef’s Blender.

Yield: 12 servings (2 tablespoons per serving).

Per Serving: About 15 cal, 0 g pro, 3 g carb, 0 g total fat, 0 g sat fat,

0 mg chol, 150 mg sod.

ROASTED TOMATILLO SALSA

59

BLENDER RECIPES

1

⁄3

cup chopped walnuts
or pine nuts

2 cloves garlic, peeled

1

3

⁄4 cups loosely packed fresh

parsley leaves

1 cup loosely packed fresh

basil leaves

3 tablespoons loosely packed

fresh cilantro leaves, if desired

3

⁄4 cup shredded

Parmesan cheese

1 teaspoon fresh lemon juice

1

⁄4 teaspoon salt

1

⁄2 cup extra virgin olive oil,

divided

Cooked pasta and/or
vegetables, if desired

CHEF’S BLENDER

On baking sheet, place walnuts in single layer. Bake at 375° F for 4 to 7 minutes, or until
light brown and aromatic. Set aside.

Place garlic in blender jar. Cover and blend at High 3 to 5 seconds, or until chopped. Add
parsley, basil, cilantro, if desired, cheese, lemon juice, salt, 1⁄

4 cup oil, and walnuts. Cover

and blend at High 5 to 10 seconds, or until chopped; scrape sides of blender jar if
necessary. With blender running at High, slowly add remaining

1

⁄

4 cup olive oil through

opening in jar lid; blend 5 to 10 seconds, or until combined. If desired, serve tossed with
hot pasta and/or vegetables. Refrigerate or freeze leftovers.

BAR BLENDER

Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed
in the “On” position.

Yield: About 7 servings (2 tablespoons per serving).

Per Serving: About 220 cal, 5 g pro, 2 g carb, 22 g total fat, 4 g sat fat,

5 mg chol, 230 mg sod.

THREE-HERB PESTO

60

4 cups (1 quart) reduced-

sodium chicken broth, chilled

1

⁄2

cup sour cream or
plain yogurt

1

⁄

4 cup fresh lime juice

2 medium ripe avocados,

peeled, pitted, and cut into
quarters

1 tablespoon fresh dill or

1 teaspoon dried dill

1

⁄2 teaspoon salt

1

⁄4 teaspoon black pepper

CHEF’S BLENDER

Place ingredients in blender jar. Cover and blend at Low 20 to 25 seconds, or until smooth.
Refrigerate 2 to 3 hours, or until well chilled.

BAR BLENDER

Place ingredients in blender jar. Cover and blend at Pulse 2 times, about 10 seconds each
time, or until smooth. Refrigerate 2 to 3 hours, or until well chilled.

Yield: 6 servings (1 cup per serving).

Per Serving: About 160 cal, 4 g pro, 8 g carb, 13 g total fat, 4.5 g sat fat,

15 mg chol, 280 mg sod.

AVOCADO LIME SOUP

61

BLENDER RECIPES

5 cups chicken broth, divided

1

⁄

4 teaspoon black pepper

4 cups diced russet potatoes

(peeled, if desired)

1 large leek, cut into halves

and washed

1

⁄4 cup butter or margarine

1

⁄

3 cup sliced onion

2 cups shredded sharp Cheddar

cheese, divided

CHEF’S BLENDER

In large saucepan over high heat, combine 21⁄2 cups broth, pepper, and potatoes. Bring to a
boil; reduce heat and simmer 10 to 15 minutes, or until potatoes are tender.

Meanwhile, slice white and light green portions of leek; discard tops. In large skillet over
medium heat, melt butter. Add leek and onion; cook and stir 3 to 5 minutes, or until
vegetables are soft. Set aside.

Place potato mixture in blender jar. Add 11⁄2 cups cheese. Cover and blend at Pulse 4 to 5
times, about 5 seconds each time, or until cheese is melted. Add leek mixture. Cover and
blend at High 5 to 8 seconds, or until desired consistency.

Return mixture to saucepan; add remaining 21⁄2 cups broth. Simmer until thoroughly heated,
stirring frequently. Divide remaining 1⁄2 cup cheese among individual servings for garnish.

BAR BLENDER

Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed
in the “On” position.

Yield: 7 servings (1 cup per serving).

Per Serving: About 320 cal, 12 g pro, 29 g carb, 18 g total fat, 11 g sat fat,

45 mg chol, 930 mg sod.

CHEDDAR POTATO LEEK SOUP

62

1 tablespoon vegetable oil

1

⁄2 cup chopped onion

1 teaspoon curry powder

3 cups water

1

⁄2 cup orange juice

4 cups (about 1 lb.) peeled

and sliced carrots

2 teaspoons coarsely

chopped gingerroot

2 teaspoons sugar

1

1

⁄

2 teaspoons salt

1 cup sour cream or plain

yogurt

Chopped cashews, if desired

CHEF’S BLENDER

Heat oil in large saucepan over medium-high heat. Add onion and curry powder; cook 1 to
2 minutes. Add remaining ingredients except sour cream and cashews. Bring to a boil.
Reduce heat and simmer, uncovered, 10 to 15 minutes, or until carrots are tender. Cool
5 minutes.

Pour half of carrot mixture into blender jar. Cover and blend at Low 5 seconds. Add
remaining carrot mixture. Cover and blend at Medium about 10 seconds, or until smooth.
Add sour cream. Cover and blend at Low about 5 seconds, or until combined.

Return to saucepan; simmer until thoroughly heated. Garnish with cashews, if desired.

BAR BLENDER

Prepare, cook, and cool as directed for Chef’s Blender. Pour half of carrot mixture into
blender jar. Cover and blend at Pulse 2 times, 3 seconds each time. Add remaining carrot
mixture. Cover and blend at On for 5 to 8 seconds, or until smooth. Add sour cream. Cover
and blend at Pulse 2 times, about 3 seconds each time, or until combined. Continue with
Chef’s Blender directions.

Yield: 5 servings (1 cup per serving).

Per Serving: About 190 cal, 3 g pro, 19 g carb, 13 g total fat, 6 g sat fat,

25 mg chol, 790 mg sod.

CURRIED CARROT SOUP

63

BLENDER RECIPES

2 cans (141⁄2

oz. each) peeled

tomatoes

1 medium cucumber, peeled,

seeded, and cut into chunks

1 small onion, peeled and cut

into chunks

1 small green pepper, seeded

and cut into chunks

1

⁄4 cup loosely packed fresh

parsley, stems removed

1 clove garlic

3 tablespoons olive oil

3 tablespoons red wine vinegar

1

1

⁄2 cups tomato-vegetable juice

cocktail

3

⁄

4 teaspoon salt

1

⁄

8 teaspoon black pepper

Hot pepper sauce, if desired

CHEF’S BLENDER

Place all ingredients except vegetable juice, salt, black pepper, and hot pepper sauce in
blender jar. Cover and blend at Medium 10 to 15 seconds, or until finely chopped.

Pour into large bowl. Stir in vegetable juice, salt, black pepper, and a few drops of hot
pepper sauce, if desired. Refrigerate 6 to 8 hours, or until well chilled.

BAR BLENDER

Place all ingredients except vegetable juice, salt, black pepper, and hot pepper sauce in
blender jar. Cover and blend at Pulse 3 times, 5 to 8 seconds each time. Blend at On for
about 10 seconds, or until finely chopped. Continue with Chef’s Blender directions.

Yield: 7 servings (1 cup per serving).

Per Serving: About 90 cal, 2 g pro, 9 g carb, 6 g total fat, 1 g sat fat,

0 mg chol, 600 mg sod.

GAZPACHO

64

1

⁄2 medium onion, cut into

1-inch pieces

1

⁄2

rib celery, cut into 1-inch
pieces

1

⁄

4 cup butter or margarine

1

⁄4 cup all-purpose flour

1 can (14 oz.) chicken broth

1

⁄2 cup water

4 cups sliced fresh button or

shiitake mushrooms*

1 cup half-and-half

1

⁄2 teaspoon dried marjoram

1

⁄4 teaspoon salt

1

⁄8 teaspoon black pepper

cup dry sherry, if desired

Sour cream, if desired

* For chunkier soup, reserve

1 cup mushrooms to add to
saucepan along with
half-and-half and seasonings.
Simmer until mushrooms
are tender.

CHEF’S BLENDER

Place onion and celery in blender. Cover and blend at Pulse 2 to 3 times, 3 seconds each
time. In large saucepan over medium-high heat, heat butter. Add onion mixture; cook,
uncovered, 3 to 5 minutes. Add flour; blend well. Stir in broth and water. Add mushrooms;
bring to a boil. Reduce heat and simmer, uncovered, until mushrooms are tender, about 10
to 15 minutes. Cool 5 minutes.

Pour cooled mushroom mixture into blender jar. Cover and blend at Pulse 3 to 4 times, 2
seconds each time. Return mixture to saucepan; add half-and half, marjoram, salt, pepper,
and sherry, if desired. Simmer until thoroughly heated. If desired, top individual servings
with dollop of sour cream.

BAR BLENDER

Follow directions for Chef’s Blender.

Yield: 5 servings (1 cup per serving).

Per Serving: About 200 cal, 5 g pro, 11 g carb, 16 g total fat, 9 g sat fat,

40 mg chol, 500 mg sod.

MUSHROOM SOUP

1

⁄4–1⁄2

65

BLENDER RECIPES

1 large butternut squash (about

2

1

⁄2 lbs.), peeled, seeded, and

cut into 1

1

⁄2-inch pieces

2 medium carrots, peeled and

cut into

3

⁄4-inch pieces

1large yellow onion, cut into

thin wedges

2 tablespoons vegetable oil

1

⁄4 cup butter or margarine

2 apples, peeled, cored, and

sliced

2 teaspoons finely chopped

gingerroot, if desired

2 tablespoons brown sugar

2 tablespoons balsamic vinegar

4cups (1 quart) chicken broth,

divided

teaspoon cayenne pepper

1 cup whipping cream*

* One additional cup chicken

broth may be substituted for
whipping cream.

CHEF’S BLENDER

Place squash, carrots, and onion in 15x10-inch baking pan with sides. Drizzle with oil; toss to
coat. Bake at 425° F for 1 to 11⁄2 hours, or until vegetables are very tender, stirring occasionally.

Meanwhile, in large skillet over medium heat, melt butter. Add apples and gingerroot, if
desired; mix to coat. Cook about 15 minutes, or until apples begin to soften, stirring
frequently. Add brown sugar and vinegar; mix well. Reduce heat to medium-low, and cook
20 to 25 minutes, or until apples are very soft, stirring frequently. Add 1 cup broth; cook
and stir until browned bits are removed from skillet bottom. Add mixture to roasted
vegetables in baking pan, stirring to remove browned bits from pan bottom.

Place squash and apple mixture in blender jar. Add 1 cup broth and cayenne pepper. Cover
and blend at Medium 10 seconds. Increase speed to High; blend about 30 seconds, or
until smooth.

Pour mixture into large saucepan. Add cream and remaining 2 cups broth. Simmer until
thoroughly heated, stirring frequently.

BAR BLENDER

Prepare and cook as directed for Chef’s Blender. Place squash and apple mixture in
blender jar. Add 1 cup broth and cayenne pepper. Cover and blend at Pulse 4 times, 5
seconds each time. Blend at On about 30 seconds, or until smooth. Continue with Chef’s
Blender directions.

Yield: 8 servings (1 cup per serving).

Per Serving: About 290 cal, 3 g pro, 26 g carb, 21 g total fat, 11 g sat fat,

55 mg chol, 530 mg sod.

ROASTED BUTTERNUT

AND APPLE SOUP

1

⁄4 –1⁄2

66

2 eggs

1

3

⁄4 cups milk

2 tablespoons sugar

2 tablespoons vegetable oil

2 teaspoons baking powder

1

⁄2 teaspoon salt

1

3

⁄4

cups all-purpose flour

CHEF’S BLENDER

Place eggs, milk, sugar, and oil in blender jar. Cover and blend at Low 10 seconds. Add
remaining ingredients. Cover and blend at Medium about 10 seconds, or just until mixed;
scrape sides of blender jar if necessary.

Heat griddle to medium; pour batter onto griddle for individual pancakes. Cook until bubbles
form on surface and edges begin to dry. Turn; cook until underside is light golden brown.

BAR BLENDER

Place eggs, milk, sugar, and oil in blender jar. Cover and blend at On for 5 seconds. Add
remaining ingredients. Cover and blend at Pulse 3 times, about 3 seconds each time, or just
until mixed; scrape sides of blender jar if necessary. Continue with Chef’s Blender directions.

Yield: About 9 servings (two 4-inch pancakes per serving).

Per Serving: About 160 cal, 6 g pro, 23 g carb, 5 g total fat, 1.5 g sat fat,

50 mg chol, 260 mg sod.

BASIC PANCAKES

67

BLENDER RECIPES

2 eggs

1

3

⁄

4 cups milk

2 tablespoons sugar

1

⁄4 cup vegetable oil

2 teaspoons baking powder

1

⁄2 teaspoon salt

2 cups all-purpose flour

CHEF’S BLENDER

Place eggs, milk, sugar, and oil in blender jar. Cover and blend at Low 10 seconds. Add
remaining ingredients. Cover and blend at Medium about 10 seconds, or just until mixed;
scrape sides of blender jar if necessary.

Bake in hot waffle iron until steaming stops and waffles are golden brown.

BAR BLENDER

Place eggs, milk, sugar, and oil in blender jar. Cover and blend at On for 5 seconds. Add
remaining ingredients. Cover and blend at Pulse 3 times, about 3 seconds each time, or just
until mixed; scrape sides of blender jar if necessary. Continue with Chef’s Blender directions.

Yield: About 6 servings (two 4-inch waffles per serving).

Per Serving: About 300 cal, 9 g pro, 38 g carb, 13 g total fat, 3 g sat fat,

75 mg chol, 390 mg sod.

BASIC WAFFLES

68

2 eggs

1

3

⁄4 cups buttermilk

2 tablespoons sugar

2 tablespoons vegetable oil

2 teaspoons baking powder

1

⁄2 teaspoon baking soda

1

⁄2

teaspoon salt

1

3

⁄

4 cups all-purpose flour

CHEF’S BLENDER

Place eggs, buttermilk, sugar, and oil in blender jar. Cover and blend at Low 10 seconds.
Add remaining ingredients. Cover and blend at Medium about 10 seconds, or just until
mixed; scrape sides of blender jar if necessary.

Heat griddle to medium; pour batter onto griddle for individual pancakes. Cook until bubbles
form on surface and edges begin to dry. Turn; cook until underside is light golden brown.

BAR BLENDER

Place eggs, buttermilk, sugar, and oil in blender jar. Cover and blend at On for 5 seconds.
Add remaining ingredients. Cover and blend at Pulse 3 times, about 3 seconds each
time, or just until mixed; scrape sides of blender jar if necessary. Continue with Chef’s
Blender directions.

Yield: About 9 servings (two 4-inch pancakes per serving).

Per Serving: About 160 cal, 6 g pro, 23 g carb, 5 g total fat, 1.5 g sat fat,

50 mg chol, 260 mg sod.

BUTTERMILK PANCAKES

69

BLENDER RECIPES

2 eggs

1

1

⁄

2 cups buttermilk

2 tablespoons vegetable oil

1

1

⁄4 cups all-purpose flour

1

⁄2

cup whole wheat flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1

⁄2 teaspoon cinnamon

1

⁄2 teaspoon salt

1 cup rolled oats

1

⁄2 cup raisins

Maple syrup, if desired

Raisins, if desired

CHEF’S BLENDER

Place eggs in blender jar. Cover and blend at Low 3 to 5 seconds. Add buttermilk and oil.
Cover and blend at Medium 3 to 5 seconds, or until mixed. Add all-purpose flour, whole
wheat flour, sugar, baking powder, baking soda, cinnamon, and salt. Cover and blend at
Medium 5 to 8 seconds. Add oats and 1⁄2 cup raisins. Cover and blend at Medium 5 to 10
seconds, or just until mixed and raisins are chopped; scrape sides of blender jar if necessary.

Heat griddle to medium; pour batter onto griddle for individual pancakes. Cook until bubbles
form on surface and edges begin to dry. Turn; cook until underside is light golden brown. Stir
batter briefly between batches. Serve with maple syrup and additional raisins, if desired.

BAR BLENDER

Place eggs in blender jar. Cover and blend at Pulse 3 to 5 seconds. Add buttermilk and oil.
Cover and blend at Pulse 5 to 8 seconds, or until mixed. Add all-purpose flour, whole
wheat flour, sugar, baking powder, baking soda, cinnamon, and salt. Cover and blend at
On for 3 to 5 seconds; scrape sides of blender jar if necessary. Add oats and 1⁄2 cup raisins.
Cover and blend at On for 3 to 6 seconds, or just until mixed and raisins are chopped;
scrape sides of blender jar if necessary. Continue with Chef’s Blender directions.

Yield: About 8 servings (two 4-inch pancakes per serving).

Per Serving: About 240 cal, 8 g pro, 40 g carb, 6 g total fat, 1.5 g sat fat,

55 mg chol, 470 mg sod.

OATMEAL-RAISIN PANCAKES

70

1

⁄3 cup chopped walnuts

2 eggs

1

3

⁄

4 cups milk

1 cup canned pumpkin

1

⁄4 cup melted butter or

margarine

1

1

⁄2 cups all-purpose flour

1

⁄2 cup whole wheat flour

3 tablespoons brown sugar

2 teaspoons baking powder

1

⁄2 teaspoon cinnamon

1

⁄2 teaspoon salt

1

⁄4 teaspoon nutmeg

1

⁄8 teaspoon cloves

Maple syrup, if desired

Chopped walnuts, if desired

CHEF’S BLENDER

On baking sheet, place 1⁄3 cup walnuts in single layer. Bake at 375° F for 4 to 7 minutes, or
until light brown and aromatic. Set aside.

Place eggs in blender jar. Cover and blend at Low 3 to 5 seconds. Add milk, pumpkin, and
butter. Blend at Medium 3 to 5 seconds, or until mixed. Add all-purpose flour, whole
wheat flour, brown sugar, baking powder, cinnamon, salt, nutmeg, and cloves. Cover and
blend at High 10 to 20 seconds; scrape sides of blender jar if necessary. Add toasted
walnuts. Cover and blend at Medium 5 to 8 seconds, or until just mixed.

Bake in preheated waffle iron until waffles are deep golden brown, about 3 to 7 minutes.

Serve immediately with maple syrup and additional walnuts, if desired.

BAR BLENDER

Prepare walnuts as directed for Chef’s Blender. Place eggs in blender jar. Cover and blend at
Pulse 3 to 5 seconds. Add milk, pumpkin, and butter. Blend at Pulse 4 to 6 seconds, or
until mixed. Add all-purpose flour, whole wheat flour, brown sugar, baking powder,
cinnamon, salt, nutmeg, and cloves. Cover and blend at On for 10 to 20 seconds; scrape
sides of blender jar if necessary. Add toasted walnuts. Cover and blend at On for 3 to 5
seconds, or just until mixed. Continue with Chef’s Blender directions.

Yield: About 5 servings (two 4-inch waffles per serving).

Per Serving: About 430 cal, 13 g pro, 55 g carb, 19 g total fat, 8 g sat fat,

115 mg chol, 470 mg sod.

TOASTED WALNUT

PUMPKIN WAFFLES

WARRANTY AND SERVICE INFORMATION

71

Warranty for the U.S. .......................72

Warranty for Puerto Rico ..................73

Arranging for

Hassle-Free Replacement ..................73

Ordering Accessories

& Replacement Parts.........................74

Arranging for Service

After the Warranty Expires................74

Arranging for Service Outside

the U.S. & Puerto Rico......................75

Warranty Information

Section Contents

WARRANTY

AND SERVICE

INFORMATION

P RO L INE™S ERIES

72

BLENDER WARRANTY

FOR THE 50 UNITED STATES

AND DISTRICT OF COLUMBIA

This warranty extends to the purchaser and any succeeding owner for PRO LINE™ Series Blenders
operated in 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 Will Pay For

Your Choice of:

Hassle-Free
Replacement of
your Blender.

See “Arranging

for Hassle-Free
Replacement” for details, or call
the KitchenAid 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®PRO LINE™ Series Blender
Warranty for Puerto Rico for details
on how to arrange for service.

KitchenAid Will

Not Pay For:

A. Repairs when the Blender 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
Blender to an Authorized
Service Center.

D. Replacement parts or

repair labor costs for Blender
operated outside the 50
United States and District
of Columbia.

Length of
Warranty:

Two Year Full
Warranty for
Household Use,
from date of
purchase.

73

WARRANTY AND SERVICE INFORMATION

BLENDER WARRANTY

FOR PUERTO RICO

A limited two year warranty extends to the purchaser and any
succeeding owner for PRO LINE™ Series Blenders operated in
Puerto Rico. During the warranty period, all service must be handled
by an Authorized KitchenAid Service Center.

IF YOU RESIDE IN THE 50 UNITED STATES and your KitchenAid

®

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

KitchenAid will arrange to deliver an identical or comparable
replacement to your door free of charge and arrange to have your
“failed” Blender returned to us. Your replacement unit will also be
covered by our two year full warranty.

Please bring the Blender, or ship it prepaid and insured, to the nearest
Authorized Service Center. Call toll-free 1-800-541-6390 Monday
through Friday, 8 a.m. to 8 p.m. (Eastern Time), or Saturday, 10 a.m. to
5 p.m. to learn the location of a Service Center near you. Your repaired
Blender will be returned to you prepaid and insured.

When you receive your replacement PRO LINE™ Series Blender, use the
carton and packing materials to pack-up your “failed” Blender. 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.).

ARRANGING FOR

HASSLE-FREE REPLACEMENT

74

ORDERING ACCESSORIES AND

REPLACEMENT PA RTS

To order accessories or replacement parts for your Blender, call
toll-free 1-800-541-6390 Monday through Friday, 8 a.m. to 8 p.m.
(Eastern Time), or Saturday, 10 a.m. to 5 p.m., or write to:

ARRANGING FOR SERVICE AFTER

THE WARRANTY EXPIRES

For service information, call toll-free 1-800-541-6390 Monday
through Friday, 8 a.m. to 8 p.m. (Eastern Time), or Saturday,
10 a.m. to 5 p.m., or write to:

Customer Satisfaction Center, KitchenAid Portable Appliances,
P. O. Box 218, St. Joseph, MI 49085-0218.

WARNING

Electrical Shock Hazard

Unplug before servicing.
Failure to do so can result in

death or electrical shock.

Customer Satisfaction Center, KitchenAid Portable Appliances,
P. O. Box 218, St. Joseph, MI 49085-0218.

75

WARRANTY AND SERVICE INFORMATION

ARRANGING FOR SERVICE OUTSIDE

THE 50 UNITED STATES

AND PUERTO RICO

Consult your local KitchenAid dealer or the store where you
purchased your PRO LINE™ Series Blender for information on how to
obtain service.

® Registered Trademark/™ Trademark of KitchenAid, U.S.A.

© 2003. All rights reserved.

Specifications subject to change without notice.

dZw1203

FOR THE WAY IT’S MADE.

™

®