kitchen aid mixer bowl lift style use and care guide with recipes 72 pages

8/12/2019 Kitchen Aid Mixer Bowl Lift style Use and Care Guide with recipes 72 pages

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STAND MIXERINSTRUCTIONS AND RECIPES

1-800-541-6390

Details Inside9706634D


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Were so confidentthe quality of ourproducts meets theexacting standards ofKitchenAid that, ifyour stand mixer

should fail within the first year ofownership, KitchenAid will arrangeto deliver an identical orcomparable replacement to yourdoor free of charge and arrange tohave your failed stand mixerreturned to us. Your replacementstand mixer will also be covered byour one year full warranty. Pleasefollow these instructions to receivethis high-quality service.

If you reside in the UnitedStates and your KitchenAid standmixer should fail within the firstyear of ownership, simply call ourtoll-free Customer SatisfactionCenter at 1-800-541-6390, 8 a.m.to 8 p.m., Monday through Friday,10 a.m. to 5 p.m., Saturday, EasternTime. Give the consultant yourcomplete shipping address. (No P.O.Box Numbers, please.)

When you receive yourreplacement stand mixer, use thecarton and packing materials topack-up your failed stand mixer.In the carton, include your nameand address on a sheet of paperalong with a copy of the proof ofpurchase (register receipt, creditcard charge slip, etc.).

For a detailed explanation of

warranty terms and conditions,including how to arrange for serviceoutside the United States, see theWarranty section.

Hassle-Free Replacement Warranty

Proof of Purchase and Product Registration

Always keep a copy of the salesreceipt showing the date of

purchase of your stand mixer. Proofof your purchase will assure you ofin-warranty service.

Before you use your stand mixer,please fill out and mail yourproduct registration card packedwith the stand mixer. This card will

enable us to contact you in theunlikely event of a product safety

notification and assist us incomplying with the provisions ofthe Consumer Product Safety Act.This card does not verify yourwarranty.

Please complete the following foryour personal records:

Model Number_______________________________________________________

Serial Number _______________________________________________________

Date Purchased ______________________________________________________

Store Name__________________________________________________________

2


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Table of Contents

INTRODUCTION

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

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

Stand Mixer Safety ........................................................................................4Important Safeguards....................................................................................4

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

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

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

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

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

Ordering Accessories and Replacement Parts................................................6Electrical Requirements..................................................................................7

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

ABOUT YOUR MIXER

Bowl-Lift Models............................................................................................8

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

Tilt-Head Models..........................................................................................10

Assembling Your Tilt-Head Mixer ................................................................11Using Your KitchenAid Attachments..........................................................12

Mixing Time.................................................................................................12

Mixer Use.....................................................................................................12

Care and Cleaning .......................................................................................13

Beater to Bowl Clearance ............................................................................13

Speed Control Guide ...................................................................................14

Mixing Tips ..................................................................................................15Egg Whites ..................................................................................................16

Whipped Cream...........................................................................................16

Attachments and Accessories - General Information...................................17

RECIPES

Appetizers, Entrees, and Vegetables ...........................................................18

Cakes and Frostings.....................................................................................26

Cookies, Bars, and Candies..........................................................................35Pies and Desserts .........................................................................................41

Yeast Breads and Quick Breads ...................................................................46

General Instructions for Mixing and Kneading Yeast Dough ................46

Bread Making Tips.................................................................................47

OPTIONAL ACCESSORIES

KitchenAid Attachments and Accessories ..................................................64


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IMPORTANT SAFEGUARDSWhen using electrical appliances, basic safety precautions should always befollowed including the following:

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 this or any appliance is used near

children.4. Unplug stand mixer from outlet when not in use, before putting on or

taking off parts and before cleaning.5. Avoid contacting moving parts. Keep hands, hair, clothing, as well as

spatulas and other utensils away from beater during operation toreduce the risk of injury to persons and/or damage to the stand mixer.

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

7. The use of attachments not recommended or sold by KitchenAid maycause 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 beforewashing.

SAVE THESE INSTRUCTIONSTHIS PRODUCT IS DESIGNED FOR HOUSEHOLD

USE ONLY.

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 dont immediately

follow instructions.

You can be killed or seriously

injured if you dont follow

instructions.

All safety messages will tell you what the potential hazard is, tell you how to

reduce the chance of injury, and tell you what can happen if the instructions are

not followed.not followed.


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Length ofWarranty:

One Year FullWarranty from date ofpurchase.

KitchenAid Will PayFor Your Choice of:

Hassle-FreeReplacement of yourstand mixer. Seeinside front cover fordetails on how toarrange for service, orcall the CustomerSatisfaction Centertoll-free at1-800-541-6390.

ORThe replacement partsand repair labor coststo correct defects inmaterials andworkmanship. Servicemust be provided byan AuthorizedKitchenAid Service

Center. See theKitchenAid StandMixer Warranty forPuerto Rico on thefollowing page onhow to arrange forservice.

KitchenAid Will NotPay For:

A. Repairs when standmixer is used inother than normalsingle family homeuse.

B. Damage resultingfrom accident,alteration, misuseor abuse.

C. Any shipping orhandling costs todeliver your standmixer to anAuthorized ServiceCenter.

D. Replacement partsor repair laborcosts for standmixers operatedoutside the 50United States andDistrict ofColumbia.

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

or limitation of incidental or consequential damages, so this exclusion maynot apply to you. This warranty gives you specific legal rights and you mayalso have other rights which vary from state to state.

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

KitchenAid Stand Mixer Warranty forthe 50 United States and District of Columbia


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KitchenAid Stand Mixer Warrantyfor Puerto Rico

A limited one year warranty extendsto the purchaser and any

succeeding owner for stand mixersoperated in Puerto Rico. During thewarranty period, all service must behandled by an AuthorizedKitchenAid Service Center. Pleasebring the stand mixer, or ship it

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

free 1-800-541-6390 to learn thelocation of a Service Center nearyou. Your repaired stand mixer willbe returned to you prepaid andinsured.

For service information, call toll-free1-800-541-6390 or write to:

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

Arranging for Service

After the Warranty Expires

Consult your local KitchenAid dealeror the store where you purchased

the stand mixer for information onhow to obtain service.

Arranging for Service Outsidethe United States and Puerto Rico

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.

Ordering Accessories and Replacement Parts


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Electrical Requirements

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

or on the serial plate.

Do not use an extension cord. Ifthe power supply cord is too short,have a qualified electrician orserviceman install an outlet nearthe appliance.

The maximum rating is based on

the attachment that draws thegreatest load (power). Otherrecommended attachments maydraw significantly less power.

Electrical Shock Hazard

Plug into a grounded 3 prongoutlet.

Do not remove ground prong.

Do not use an adapter.

Do not use an extension cord.

Failure to follow theseinstructions can result indeath, fire, or electrical shock.

Please read the following beforecalling your service center.1. The stand mixer may warm up

during use. Under heavy loadswith extended mixing timeperiods, you may not be able to

comfortably touch the top of thestand mixer. This is normal.2. The stand mixer may emit a

pungent odor, especially whennew. This is common withelectric motors.

3. If the flat beater hits the bowl,stop the stand mixer. See theBeater to Bowl Clearance

section.Keep a copy of the sales receiptshowing the date of purchase.Proof of purchase will assure you ofin-warranty service.

If your stand mixer shouldmalfunction 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, besure the circuit is closed.- Turn the stand mixer off for

10-15 seconds, then turn it backon. If the mixer still does not start,allow it to cool for 30 minutesbefore turning it back on.

- If the problem is not due to oneof the above items, see the

Arranging for Service section.- Do not return the stand mixer tothe retailer as they do not provideservice.

Troubleshooting Problems


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Bowl-Lift Models* Stand Mixer Features

SolidStateSpeedControl

KitchenAidSt. Joseph, Michigan USA

Off Stir 2 4 6 8 10

CAUTION:

Motor Head

Beater HeightAdjustment Screw(not shown, see Beater toBowl Clearance section)

Bowl Lift Handle(not shown)

Spring Latch and Bowl Pin(not shown)

AttachmentKnob

Attachment Hub(see Attachmentsand Accessoriessection)

Locating Pins

Wire Whip(see Using YourKitchenAid

Attachments

section)

Flat Beater(see Using YourKitchenAid

Attachmentssection)

Dough Hook(see Using YourKitchenAid

Attachmentssection)

Speed Control Lever(see Assembling Your

Bowl-Lift Mixersection)

Bowl Support

BeaterShaft

5 Qt StainlessSteel Bowl

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


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Assembling Your Bowl-Lift Mixer

To Attach Bowl1. Be sure speed control is OFF and

stand mixer is unplugged.2. Place bowl lift handle in down

position.3. Fit bowl supports over locating

pins.4. Press down on back of bowl

until bowl pin snaps into springlatch.

5. Raise bowl before mixing.6. Plug into a grounded 3 prong

outlet.

To Raise Bowl

1. Rotate handle to straight-upposition.

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

To Lower Bowl

1. Rotate handle back and down.

To Remove Bowl

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

2. Place bowl lift handle in downposition.

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

4. Grasp bowl handle and liftstraight up and off locating pins.

To Attach Flat Beater, Wire Whip,

or Dough Hook1. Turn speed control to OFF andunplug.

2. Slip flat beater on beater shaftand press upward as far aspossible.

3. Turn beater toright, hookingbeater overthe pin on

shaft.4. Plug into a grounded 3 prongoutlet.

To Remove Flat Beater, WireWhip, Or Dough Hook

1. Turn speed control to OFF andunplug.

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

3. Pull beater from beater shaft.

Household stand mixer SPEEDControl

Plug into a grounded 3 prong

outlet. Speed control lever shouldalways to be set on lowest speedfor starting, then gradually movedto desired higher speed to avoidsplashing ingredients out of bowl.See Speed Control Guide section.

RAISE

PIN

SolidState Speed Control

Off Stir 2 4 6 8 10




Do not use an adapter.

Do not use an extension cord.



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Tilt-Head Models* Stand Mixer Features

CAUTION:

Kitchen

Aid

St.Jos

eph,Mi

chiganU

SA

Off Stir

246

810

SolidStat

eSpee

dCont

rol

Motor Head

Beater HeightAdjustment Screw(see Beater toBowl Clearancesection)

Motor HeadLocking Lever(not shown)

Attachment Knob

Attachment Hub(see Attachments andAccessories section)

Flat Beater(see Using yourKitchenAid

Attachmentssection)

Wire Whip(see Using your

KitchenAidAttachmentssection)

Dough Hook(see Using yourKitchenAid

Attachmentssection)

Speed ControlLever (seeSpeed ControlGuide section)

Bowl Clamping Plate

Beater Shaft

412 or 5Qt StainlessSteel Bowl

*412 Qt models include K45, KSM90, KSM103, KSM75*5 Qt model KSM150, KSM151


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Using Your KitchenAidAttachments

Flat Beater for normal to heavy mixtures:

cakes biscuitscreamed frostings quick breads

candies meat loafcookies mashed potatoespie pastry

Wire Whip for mixtures that need air incorporated:

eggs sponge cakesegg whites angel food cakesheavy cream mayonnaiseboiled frostings some candies

Dough Hook for mixing and kneading yeast doughs:

breads coffee cakesrolls buns

Mixing Time

Your KitchenAid stand mixer willmix faster and more thoroughlythan most other electric mixers.Therefore, the mixing time in most

recipes must be adjusted to avoidoverbeating. With cakes, forexample, beating time may be halfas long as with other mixers.

Mixer Use

NOTE: Do not scrape bowl whilestand mixer is operating.

The bowl and beater are designedto provide thorough mixingwithout frequent scraping. Scraping

the bowl once or twice duringmixing is usually sufficient. Turnstand mixer off before scraping.The stand mixer may warm upduring use. Under heavy loads withextended mixing time, you may notbe able to comfortably touch thetop of the stand mixer. This isnormal.

Injury Hazard

Unplug mixer before touchingbeaters.

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


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Bowl, white flat beater and whitedough hook may be washed in anautomatic dishwasher. Or, clean

them thoroughly in hot sudsy waterand rinse completely before drying.Wire whip, burnished dough hookand burnished flat beater should behand washed and driedimmediately. Do not wash wirewhip, burnished dough hook andburnished flat beater in adishwasher. Do not store beaters

on shaft.

Care and Cleaning

Beater to Bowl Clearance

Your stand mixer is adjusted at the factory so that the flat beater just clears thebottom of the bowl. If for any reason, the flat beater hits the bottom of thebowl or is too far away from the bowl, clearance can be corrected as follows:

NOTE: Always be sure to unplugstand mixer before cleaning. Wipestand mixer with a soft, damp

cloth. Do not use household/commercial cleaners. Do notimmerse in water. Wipe off beatershaft frequently, removing anyresidue that may accumulate.

Tilt-Head models

Unplug stand mixer. Lift motor head. Turn screw (A) slightly counterclockwise

(left) to raise flat beater or clockwise (right)to lower flat beater.

Make adjustment with flat beater, so it justclears surface of bowl.

If you overadjust the screw, the bowl locklever may not lock into place.

Bowl-Lift models

Unplug stand mixer. Place bowl lift handle in down position. Turn screw (B) slightly counterclockwise

(left) to lower the bowl (increased beaterclearance) or clockwise (right) to raise thebowl (reduced beater clearance).

Make adjustments with flat beater, so it

just clears surface of bowl.NOTE: When properly adjusted, the flat beater will not strike on bottom orside of bowl. If beater or wire whip is adjusted too close so that it strikesbottom of bowl, coating may wear off beater or wires may wear throughon wire whip.

A

B


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Speed Control Guide

Number of Speed

Stir

Speed STIR For slow stirring, combining, mashing,starting all mixing procedures. Use toadd flour and dry ingredients tobatter, add liquids to dry ingredients,and combine heavy mixtures.

2 SLOW MIXING For slow mixing, mashing, fasterstirring. Use to mix heavy batters andcandies, start mashing potatoes or

other vegetables, cut shortening intoflour, mix thin or splashy batters, andmix and knead yeast dough. Use withCan Opener attachment.

4 MIXING, For mixing semi-heavy batters, such asBEATING cookies. Use to combine sugar and

shortening and to add sugar to eggwhites for meringues. Medium speedfor cake mixes. Use with: FoodGrinder, Rotor Slicer/Shredder, andFruit/Vegetable Strainer.

6 BEATING, For medium fast beating (creaming) orCREAMING whipping. Use to finish mixing cake,

doughnut, and other batters. Highspeed for cake mixes. Use with CitrusJuicer attachment.

8 FAST BEATING, For whipping cream, egg whites, andWHIPPING boiled frostings.

10 FAST WHIPPING For whipping small amounts of creamor egg whites. Use with Pasta Makerand Grain Mill attachments.NOTE: Will not maintain fast speedsunder heavy loads, such as when usingPasta Maker or Grain Mill attachments.

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


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Mixing Tips

Converting Your Recipefor the Mixer

The mixing instructions for recipes

in this book can guide you inconverting your own favoriterecipes for preparation with yourKitchenAid stand mixer. Look forrecipes similar to yours and thenadapt your recipes to use theprocedures in the similar KitchenAidrecipes.

For example, the quick mix

method (sometimes referred to asthe dump method) is ideal forsimple cakes, such as the Quick

Yellow Cake and Easy White Cakeincluded in this book. This methodcalls for combining dry ingredientswith most or all liquid ingredientsin one step.

More elaborate cakes, such as

Caramel Walnut Banana Torte,should be prepared using thetraditional cake mixing method.With this method, sugar and theshortening, butter or margarine arethoroughly mixed (creamed) beforeother ingredients are added.

For all cakes, mixing times maychange because your KitchenAid

stand mixer works more quicklythan other mixers. In general,mixing a cake with the KitchenAid

stand mixer will take about half thetime called for in most cake recipes.

To help determine the idealmixing time, observe the batter ordough and mix only until it has thedesired appearance described in

your recipe, such as smooth andcreamy.

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

Adding Ingredients

Always add ingredients as close toside of bowl as possible, not

directly into moving beater. ThePouring Shield can be used tosimplify adding ingredients.NOTE: If ingredients in very bottomof bowl are not thoroughly mixed,then the beater is not far enoughinto the bowl. See Beater to BowlClearance section.

Cake Mixes

When preparing packaged cakemixes, use Speed 2 for low speed,Speed 4 for medium speed, andSpeed 6 for high speed. For bestresults, mix for the time stated onthe package directions.

Adding Nuts, Raisins orCandied Fruits

Follow individual recipes forguidelines on including theseingredients. In general, solidmaterials should be folded in thelast few seconds of mixing on StirSpeed. The batter should be thickenough to keep the fruit or nutsfrom sinking to the bottom of the

pan during baking. Sticky fruitsshould be dusted with flour forbetter distribution in the batter.

Liquid Mixtures

Mixtures containing large amountsof liquid ingredients should bemixed at lower speeds to avoidsplashing. Increase speed only after

mixture has thickened.


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Egg Whites

Place room temperature egg whitesin clean, dry bowl. Attach bowl andwire whip. To avoid splashing,gradually turn to designated speed

and whip to desired stage. See chartbelow.

AMOUNT SPEED

1 egg white .....GRADUALLY to 102-4 egg whites......GRADUALLY to 86 or more

egg whites......GRADUALLY to 8

Whipping Stages

With your KitchenAid stand mixer,egg whites whip quickly. So, watchclosely to avoid overwhipping. Thislist tells you what to expect.

FrothyLarge, uneven air bubbles.

Begins to Hold ShapeAir bubbles are fine and compact;

product is white.

Soft PeakTips of peaks fall over when wirewhip is removed.

Almost StiffSharp peaks form when wire whipis removed, but whites are actuallysoft.

Stiff but not DrySharp, stiff peaks form when wirewhip is removed. Whites areuniform in color and glisten.

Stiff and DrySharp, stiff peaks form when wirewhip is removed. Whites arespeckled and dull in appearance.

Whipped Cream

Pour cold whipping cream intochilled bowl. Attach bowl and wirewhip. To avoid splashing, graduallyturn to designated speed and whip

to desired stage. See chart below.AMOUNT SPEED

14 cup .................GRADUALLY to 1012 cup .................GRADUALLY to 101 cup ....................GRADUALLY to 81 pint ...................GRADUALLY to 8

Whipping Stages

Watch cream closely duringwhipping. Because yourKitchenAid mixer whips so quickly,there are just a few secondsbetween whipping stages. Look forthese characteristics:

Begins to ThickenCream is thick and custard-like.

Holds Its Shape

Cream forms soft peaks when wirewhip is removed. Can be foldedinto other ingredients when makingdesserts and sauces.

StiffCream stands in stiff, sharp peakswhen wire whip is removed. Usefor topping on cakes or desserts, orfilling for cream puffs.


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Attachments and Accessories

To Attach

1. Turn stand mixer off andunplug.

2. Loosen attachment knob byturning it counterclockwise.

3. Remove attachment hub cover.4. Insert attachment shaft housing

into attachment hub, makingcertain that attachment powershaft fits into square attachmenthub socket. It may be necessaryto rotate attachment back andforth. When attachment is inproper position, the pin on the

attachment will fit into thenotch on the hub rim.

5. Tighten attachment knob byturning clockwise untilattachment is completelysecured to stand mixer.

6. Plug into a grounded 3 prongoutlet.

General Information

KitchenAid attachments are designed to assure long life. The attachmentpower shaft and hub socket are of a square design, to eliminate anypossibility of slipping during the transmission of power to the attachment.The hub and shaft housing are tapered to assure a snug fit, even afterprolonged use and wear. KitchenAid attachments require no extra powerunit to operate them; the power unit is built in.See the Use and Care Guide that came with your stand mixer attachmentsfor speed settings and operating time.

General Instructions

Hub

AttachmentHub Socket

AttachmentKnob

Notch Pin

Attachment ShaftHousing

AttachmentPower Shaft

Not part of mixer.




Do not use an adapter.Do not use an extension cord.



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Crabmeat Dip

1 package (8 oz) lightcream cheese

1 cup reduced-fatcottage cheese

1

4 cup reduced-caloriemayonnaise

1 can (612 oz)crabmeat, flaked

1 tablespoon lemonjuice

3 tablespoonschopped greenonions

12 teaspoon garlic salt

3 drops hot peppersauce

Place cream cheese, cottage cheese, andmayonnaise in mixer bowl. Attach bowl and flatbeater to mixer. Turn to Speed 6 and beat about1 minute, or until well blended. Stop and scrape

bowl. Add all remaining ingredients. Turn toSpeed 6 and beat about 1 minute, or until allingredients are combined.

Refrigerate until well chilled. Serve with assortedcrackers 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.

4 oz light creamcheese

12 cup marshmallowcream

1 can (8 oz) crushedpineapple, welldrained

2 teaspoons gratedorange peel

Place cream cheese in mixer bowl. Attach bowland flat beater to mixer. Turn to Speed 2 and mixabout 30 seconds. Stop and scrape bowl. Addmarshmallow cream, pineapple, and orange peel.Turn to Speed 4 and beat about 30 seconds.Stop and scrape bowl. Turn to Speed 4 and beatabout 30 seconds. Refrigerate at least 2 hours.Serve with sliced fresh fruit, if desired.



Creamy Pineapple Fruit Dip

APPE

TIZERS,

ENTREES,

AN

D

VEGETABLES To Remove

1. Turn stand mixer off andunplug.

2. Loosen attachment knob byturning it counterclockwise.Rotate attachment slightly backand forth while pulling out.

3. Replace attachment hub cover.Tighten attachment knob byturning it clockwise.


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1 cup shredded sharpCheddar cheese

1 cup shredded Swisscheese


2 tablespoonschopped freshchives

2 teaspoonsWorcestershiresauce

14 teaspoon paprika1

2 teaspoon garlicpowder14 cup finely chopped

pecans

Nutty Cheese Ball

Place all ingredients, except pecans, in mixerbowl. Attach bowl and flat beater to mixer. Turnto Speed 4 and beat about 1 minute, or untilwell blended.

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




12 cup shredded hotpepper Monterey

Jack cheese14 cup bean or black

bean dip12 cup thick and

chunky salsa12 cup chopped green

onions14 cup sliced pitted

ripe olives

Place cream cheese in mixer bowl. Attach bowland flat beater to mixer. Turn to Speed 2 andmix about 30 seconds. Stop and scrape bowl.Add Monterey Jack cheese. Turn to Speed 2 andmix about 30 seconds.Spread cheese mixture on 10" serving plate towithin 1 or 2" of edge. Spread bean dip overcheese. Spread salsa over bean dip. Top withonions and olives. Refrigerate until ready toserve. Serve with tortilla chips, if desired.

Yield: 12 servings (14 cup per serving).

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

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

Layered Mexican Dip


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1 baguette loaf, cutinto 12" slices

2 teaspoons butter ormargarine

12 cup finely choppedonion

1 clove garlic, minced

1 package (9 oz)frozen choppedspinach, thawedand squeezed dry


14 cup roasted redpeppers

12 cup shreddedCheddar cheese

Place baguette slices on baking sheet. Bake at375F for 4 to 6 minutes, or until toasted. Setaside.

Melt butter in 10" skillet over medium heat. Addonion and garlic. Cook and stir 2 to 3 minutes, oruntil softened. Add spinach. Cook and stir 30 to60 seconds, or until warm. Cool slightly.

Place cream cheese in mixer bowl. Attach bowland flat beater to mixer. Turn to Speed 2, mixabout 30 seconds. Add spinach mixture.Continuing on Speed 2, mix about 30 seconds.Add red peppers. Continuing on Speed 2, mixabout 30 seconds. Spread spinach mixture ontoasted baguette slices. Top each slice withabout 1 teaspoon Cheddar cheese. Bake at 375Ffor 5 to 8 minutes, or until thoroughly heatedand cheese is melted. Serve warm.

Yield: 12 servings (2 crostini per serving).

Per serving: About 141 cal, 6 g protein, 16 gcarb, 6 g fat, 12 mg chol, 324 mg sodium.

Spinach and Cheese Crostini

Meatballs with Salsa

14 cup fat-free eggsubstitute or 1 egg

13 cup fresh breadcrumbs

12 teaspoon chilipowder

14 teaspoon garlicpowder

18 teaspoon cayennepepper

1 pound groundturkey

12 cup thick andchunky salsa

12 cup chili sauce12 cup water

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

Form turkey mixture into 1" balls. Spray

12" skillet with no-stick cooking spray. Cookmeatballs over mediumhigh heat until wellbrowned; drain.

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

Yield: 12 servings (3 meatballs per serving).Per serving: About 84 cal, 8 g protein, 5 g carb,3 g fat, 30 mg chol, 280 mg sodium.


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Mushroom-Onion Tartlets

Pastry Crusts4 oz light cream

cheese

3 tablespoons butter

or margarine,divided

34 cup plus 1 teaspoonall-purpose flour

8 oz freshmushrooms,coarsely chopped

12 cup chopped greenonions

Filling1 egg14 teaspoon dried

thyme leaves12 cup shredded Swiss

cheese

To make Pastry Crusts:Place cream cheese and2 tablespoons butter in mixer bowl. Attach bowland flat beater to mixer. Turn to Speed 4 andbeat about 1 minute. Stop and scrape bowl. Add34 cup flour. Turn to Speed 2 and mix about1 minute, or until well blended. Form mixtureinto a ball. Wrap in waxed paper and chill1 hour. Clean mixer bowl and beater.

To make Filling:Melt remaining 1 tablespoon butter in 10" skilletover medium heat. Add mushrooms and onions.

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

Divide chilled dough into 24 pieces. Press eachpiece into miniature muffin cup (greased, ifdesired).

For Filling:Place egg, remaining 1 teaspoon flour, andthyme in mixer bowl. Attach bowl and flat

beater to mixer. Turn to Speed 6 and beat about30 seconds. Stir in cheese and cooled mushroommixture. Spoon into pastry-lined muffin cups.Bake at 375F for 15 to 20 minutes, or until eggmixture is puffed and golden brown. Servewarm.

Yield: 12 servings (2 tartlets per serving).



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2 medium sweetpotatoes, cookedand peeled

12 cup low-fat milk13 cup sugar

2 eggs

2 tablespoons butter

or margarine12 teaspoon nutmeg12 teaspoon cinnamon

Crunchy PralineTopping

2 tablespoons butteror margarine,melted

34 cup corn flakes14 cup chopped

walnuts or pecans14 cup firmly packed

brown sugar

Place potatoes in mixer bowl. Attach bowl andflat beater to mixer. Turn to Speed 2 and mixabout 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 at400F 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 hotpuff. Bake 10 minutes longer.



Sweet Potato Puff

Stuffed New Potatoes

8 small new redpotatoes, boiled inskins

14 cup reduced-fatsour cream

1 tablespoonmargarine orbutter, melted

14 teaspoon garlic salt14 teaspoon dried

thyme leaves14 cup finely chopped

green onions

14 cup finely shreddedCheddar cheese

Paprika, if desired

Cut potatoes in half. Scoop out insides ofpotatoes, leaving 18" shells. Place insides ofpotatoes in mixer bowl. Attach bowl and flat

beater to mixer. Turn to Speed 2 and mix about1 minute. Add sour cream, margarine, garlic salt,and thyme. Turn to Speed 2 and mix about30 seconds. Stop and scrape bowl. Turn to Speed2 and mix about 30 seconds. Turn to Stir Speedand add onions, mixing just until blended.

Spoon or pipe potato mixture into potato shells.Place filled shells in shallow baking dish. Bake at375F for 20 to 25 minutes, or until thoroughly

heated. Sprinkle with cheese and paprika, ifdesired. Bake 5 minutes longer, or until cheese ismelted. Serve warm.

Yield: 8 servings (2 potato halves per serving).



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Mashed Potatoes

5 large potatoes(about 212 lbs),peeled, quartered,and boiled

12 cup low-fat milk,heated

2 tablespoons butteror margarine

1 teaspoon salt18 teaspoon black

pepper

Warm mixer bowl and flat beater with hot water;dry. Place hot potatoes in bowl. Attach bowl andflat beater to mixer. Gradually turn to Speed 2

and mix about 1 minute, or until smooth.Add all remaining ingredients. Turn to Speed 4and beat about 30 seconds, or until milk isabsorbed. Gradually turn to Speed 6 and beatabout 1 minute, or until fluffy. Stop and scrapebowl. Exchange flat beater for wire whip. Turn toSpeed 10 and whip 2 to 3 minutes.



VARIATIONS

Garlic Mashed Potatoes

Substitute 1 teaspoon garlic salt for salt.


Parmesan Mashed PotatoesIncrease milk to 34 cup. Add 13 cup gratedParmesan cheese with milk.


Sour Cream-Chive Mashed Potatoes

Substitute 14 cup reduced-fat sour cream for1

4

cup milk. Add 2 tablespoons chopped freshchives.



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Black Bean Frittata2 cups fat-free egg

substitute or 8 eggs14 cup low-fat milk

1 tablespoon oil12 medium red bell

pepper, chopped

4 green onions, sliced

1 can (16 oz) blackbeans, rinsed anddrained

1 cup shreddedMonterey Jackcheese

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

Heat oil in large skillet over medium heat until oilsizzles. Add bell pepper and onions. Cook about1 minute, or until slightly tender. Stir in beans.Cook about 1 minute, or until thoroughly heated.

Reduce heat to medium-low. Pour egg mixtureover vegetables. Cook about 6 minutes, or untilalmost set. As bottom of egg mixture sets, gentlylift edges with spatula and let uncooked egg runto the bottom of the pan. Cook, covered, about2 minutes, or until top is set but still shiny.Sprinkle with cheese. Cook, covered, about1 minute, or until cheese melts.

Yield: 6 servings.Per serving: About 208 cal, 18 g protein, 15 gcarb, 8 g fat, 18 mg chol, 463 mg sodium.

Tip: For browned top on frittata, place underbroiler about 1 minute, or until cheese isbrowned and bubbly.

Herbed Whipped Squash

1 large butternutsquash, baked(about 3 cupscooked)

14 cup butter ormargarine, melted

12 teaspoon driedtarragon leaves

18 teaspoon salt18 teaspoon black

pepper

Scoop cooked squash out of shell and place inmixer bowl. Attach bowl and wire whip tomixer. 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.




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Baked Pastry Shell(see KitchenAid PiePastry recipe)

1 tablespoon oil

1 small onion,chopped

1 medium green bellpepper, chopped

8 oz sliced freshmushrooms

6 eggs13 cup low-fat milk

1 tablespoon

chopped freshparsley

1 teaspoon salt

5 drops hot peppersauce

1 cup (4 oz) reduced-fat shredded Swisscheese

Follow procedure for Baked Pastry Shell. Cool10 minutes.

Meanwhile, heat oil in large nonstick skillet over

medium-high heat. Add onion and bell pepper.Cook about 1 minute, stirring frequently. Addmushrooms. Cook and stir about 2 minutes, oruntil vegetables are tender. Set aside.

Place eggs, milk, parsley, salt, and hot peppersauce in mixer bowl. Attach bowl and wire whipto mixer. Turn to Speed 2 and mix 1 to2 minutes.

Sprinkle half of cheese in pastry shell. Top with

vegetables. Pour egg mixture over vegetables.Top with remaining cheese. Bake at 350F for 30to 35 minutes, or until knife inserted in centercomes out clean. Let stand about 5 minutesbefore 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.

Garden Quiche

12 cup fat-free eggsubstitute or 2 eggs

1 container (15 oz)no-fat ricottacheese

2 cups shredded part-skim mozzarellacheese

14 cup gratedParmesan cheese

2 teaspoons driedparsley leaves

2 teaspoons no-saltherb and garlicseasoning

24 jumbo pasta shells,cooked and drained

2 cups preparedMarinara Sauce

Place egg substitute, ricotta cheese, mozzarellacheese, Parmesan cheese, parsley, and seasoningin mixer bowl. Attach bowl and flat beater tomixer. Turn to Speed 2 and mix about30 seconds, or until combined.

Fill each shell with 2 to 3 tablespoons cheesemixture. Place filled shells in 13 x 9 x 2" bakingpan. Pour Marinara Sauce over shells. Cover panwith foil. Bake at 350F for 30 to 35 minutes, oruntil bubbly.

Yield: 4 to 6 servings.


Cheese-Stuffed Shells


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214 cups all-purposeflour

113 cups sugar

3 teaspoons bakingpowder

12 teaspoon salt12 cup shortening

1 cup low-fat milk

1 teaspoon vanilla

2 eggs

Combine dry ingredients in mixer bowl. Addshortening, milk, and vanilla. Attach bowl andflat beater to mixer. Turn to Speed 2 and mixabout 1 minute. Stop and scrape bowl. Addeggs. Continuing on Speed 2, mix about30 seconds. Stop and scrape bowl. Turn toSpeed 6 and beat about 1 minute.

Pour batter into two greased and floured 8 or9" round baking pans. Bake at 350F for 30 to35 minutes, or until toothpick inserted in centercomes out clean. Cool 10 minutes. Remove frompans. Cool completely on wire rack. Frost ifdesired.

Yield: 12 to 16 servings.Per serving: About 272 cal, 4 g protein, 42 gcarb, 10 g fat, 37 mg chol, 175 mg sodium.

Quick Yellow Cake

2 cups all-purpose

flour112 cups sugar



1 cup low-fat milk

1 teaspoon vanilla

4 egg whites

Combine dry ingredients in mixer bowl. Add

shortening, milk, and vanilla. Attach bowl andflat beater to mixer. Turn to Speed 2 and mixabout 1 minute. Stop and scrape bowl. Add eggwhites. Turn to Speed 6 and beat about1 minute, or until smooth and fluffy.

Pour batter into two greased and floured 8 or9" round baking pans. Bake at 350F for 30 to35 minutes, or until toothpick inserted in centercomes out clean. Cool 10 minutes. Remove frompans. Cool completely on wire rack. Frost ifdesired.



Easy White Cake

CAKESA

ND

FROSTINGS


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Topping1 cup firmly packed

brown sugar12 cup butter or

margarine14 cup whipping

cream

1 cup choppedwalnuts

Cake112 cups sugar

1

2 cup butter ormargarine, softened

1 cup (2 medium)mashed ripebanana

1 teaspoon vanilla

3 eggs



1 teaspoon bakingsoda

12 teaspoon salt34 cup buttermilk

Filling12 cup sugar

3 tablespoons all-purpose flour

14 teaspoon salt

1 cup low-fat milk

1 egg, beaten

1 teaspoon vanilla

1 tablespoon butteror margarine

2 medium bananas,

thinly sliced12 cup whipping

cream, whipped

To Make Topping:Place brown sugar, butter, and cream in smallsaucepan. Heat over low heat just until butter

melts, stirring constantly. Pour over bottoms ofthree 8 or 9" round baking pans. Sprinkle withwalnuts.

To Make Cake:Place sugar and butter in mixer bowl. Attachbowl and flat beater to mixer. Turn to Speed 2and mix about 30 seconds. Stop and scrapebowl. Add banana and vanilla. Continuing onSpeed 2, mix about 30 seconds. Continuing on

Speed 2, add eggs, one at a time, mixing about15 seconds after each addition. Stop and scrapebowl.

Combine flour, baking powder, baking soda, andsalt in small bowl. Add half of flour mixture tosugar mixture in mixer bowl. Turn to Speed 2and mix about 30 seconds. Add buttermilk andremaining flour mixture. Gradually turn to Speed6 and beat about 30 seconds. Spread batterevenly over nut mixture in pans. Bake at 350Ffor 25 to 30 minutes, or until toothpick insertedin center comes out clean. Cool in pans about3 minutes. Remove from pans and coolcompletely on wire racks.

To Make Filling:Combine sugar, flour, and salt in mediumsaucepan. Gradually stir in milk. Heat to boiling

over medium heat, stirring constantly. Stir about14 cup hot mixture into beaten egg in separatebowl. Pour egg mixture into saucepan. Cookuntil mixture is bubbly, stirring constantly.Remove from heat. Stir in vanilla and butter.Cool slightly. Refrigerate 1 hour while cake iscooling.

To assemble torte, place one cake layer, nut sideup, on large plate. Spread with half of Filling.

Arrange half of banana slices over Filling. Topwith second layer, nut side up. Spread withremaining Filling and banana slices. Top withremaining cake layer, nut side up. Top torte withwhipped cream. Store in refrigerator.



Caramel Walnut Banana Torte


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112 cups sugar, divided

112 cups egg whites(about 12 to 15 eggwhites)

112 teaspoons cream oftartar

14 teaspoon salt

112 teaspoons vanilla or12 teaspoon almondextract

Mix flour and 12 cup sugar in small bowl.Set aside.

Place egg whites in mixer bowl. Attach bowl and

wire whip to mixer. Gradually turn to Speed 6and whip 30 to 60 seconds, or until egg whitesare frothy.

Add cream of tartar, salt, and vanilla. Turn toSpeed 8 and whip 2 to 212 minutes, or untilwhites are almost stiff but not dry. Turn to Speed2. Gradually add remaining 1 cup sugar and mixabout 1 minute. Stop and scrape bowl.

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

Pour batter into ungreased 10" tube pan. Withknife, gently cut through batter to remove largeair bubbles. Bake at 375F for 35 minutes, oruntil crust is golden brown and cracks are verydry. Immediately invert cake onto funnel or softdrink bottle. Cool completely. Remove from pan.

Yield: 16 servings.


Angel Food Cake


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Double Chocolate Pound Cake


2 cups sugar12 cup unsweetened

Dutch-processedcocoa powder


12 teaspoon salt

1 cup butter,softened

114 cups low-fat milk

1 teaspoon vanilla

5 eggs

Chocolate Glaze2 squares (1 oz each)

unsweetenedchocolate

3 tablespoonsmargarine or butter

1 cup powderedsugar

34 teaspoon vanilla

2 tablespoons hotwater

Combine dry ingredients in mixer bowl. Addbutter, milk, and vanilla. Attach bowl and flatbeater to mixer. Turn to Stir Speed and mixabout 1 minute. Stop and scrape bowl. Turn toSpeed 6 and beat about 2 minutes. Stop andscrape 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" tubepan. Bake at 325F for 1 hour 20 minutes, oruntil toothpick inserted in center comes outclean. Cool completely on wire rack. Removecake from pan and drizzle with Chocolate Glaze.


2 cups sugar


12 teaspoon salt

2 cups butter,softened

12 cup low-fat milk

1 teaspoon vanilla

1 teaspoon almondextract

6 eggs

Combine dry ingredients in mixer bowl. Addbutter, milk, vanilla, and almond extract. Attachbowl and flat beater to mixer. Turn to Stir Speed

and mix about 1 minute. Stop and scrape bowl.Turn to Speed 6 and beat about 2 minutes. Stopand 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" tubepan. Bake at 350F for 1 hour 15 minutes, oruntil toothpick inserted in center comes outclean. Cool completely on wire rack. Removecake from pan.

Yield: 16 servings.


Old-Fashioned Pound Cake

To Make Chocolate Glaze:Melt chocolate and margarine in small saucepanover low heat. Remove from heat. Stir inpowdered sugar and vanilla. Stir in water,1 teaspoon at a time, until glaze is of desiredconsistency.

Yield: 16 servings.



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Sunshine Chiffon Cake


112 cups sugar1 tablespoon baking

powder12 teaspoon salt

34 cup cold water12 cup oil

7 egg yolks, beaten

1 teaspoon vanilla

2 teaspoons grated

lemon rind7 egg whites12 teaspoon cream of

tartar

Combine flour, sugar, baking powder, and salt inmixer bowl. Add water, oil, egg yolks, vanilla,

and lemon rind. Attach bowl and wire whip tomixer. Turn to Speed 4 and beat about 1 minute.Stop and scrape bowl. Continuing on Speed 4,beat about 15 seconds. Pour mixture intoanother bowl. Clean mixer bowl and wire whip.

Place egg whites and cream of tartar in mixerbowl. Attach bowl and wire whip to mixer. Turnto Speed 8 and whip 2 to 212 minutes, or untilwhites are stiff but not dry.

Remove bowl from mixer. Gradually add flourmixture to egg whites. Fold in gently withspatula, just until blended.

Pour batter into ungreased 10" tube pan. Bake at325F for 60 to 75 minutes, or until top springsback when lightly touched. Immediately invertcake onto funnel or soft drink bottle. Coolcompletely. Remove from pan. Drizzle withLemon Glaze.

Lemon Glaze1 cup powdered

sugar

1 tablespoon butteror margarine,softened

2-3 tablespoons lemonjuice

To Make Lemon Glaze:Combine powdered sugar and butter in small bowl.Stir in lemon juice, 1 tablespoon at a time, untilglaze is of desired consistency.

Yield: 16 servings.


Chocolate Cake


113 cups sugar

1 teaspoon bakingpowder



1 cup low-fat milk

1 teaspoon vanilla

2 eggs

2 squares (1 oz each)unsweetenedchocolate, melted

Combine dry ingredients in mixer bowl. Addshortening, milk, and vanilla. Attach bowl andflat beater to mixer. Turn to Speed 2 and mixabout 1 minute. Stop and scrape bowl. Add eggs

and chocolate. Continuing on Speed 2, mixabout 30 seconds. Stop and scrape bowl. Turn toSpeed 6 and beat about 1 minute.

Pour batter into two greased and floured8 or 9" round baking pans. Bake at 350F for30 to 35 minutes, or until toothpick inserted incenter comes out clean. Cool 10 minutes.Remove from pans. Cool completely on wirerack. Frost if desired.

Yield: 12 to 16 servings.Per serving: About 285 cal, 4 g protein, 41 gcarb, 12 g fat, 37 mg chol, 185 mg sodium.


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Chocolate Almond Brownie Cake

Cake7 squares (1 oz each)

semisweetchocolate

12 cup butter ormargarine

3 eggs, separated12 cup sugar12 teaspoon almond

extract


Glaze1 square (1 oz) semi-

sweet chocolate

1 teaspoonshortening

Topping12 cup whipping

cream1 tablespoon

powdered sugar14 teaspoon almond

extract

2 tablespoons slicedalmonds

To Make Cake:Melt chocolate and butter in medium saucepanover low heat, stirring constantly. Remove from

heat; cool slightly.Place egg whites in mixer bowl. Attach bowl andwire whip to mixer. Turn to Speed 8 and whip 1to 2 minutes, or until stiff peaks form. Place eggwhites in another bowl. Clean mixer bowl andwire whip.

Place chocolate mixture, sugar, and almondextract in mixer bowl. Attach bowl and flatbeater to mixer. Turn to Speed 4 and beat about1 minute. Stop and scrape bowl. Continuing onSpeed 4, add egg yolks, one at a time, beatingabout 30 seconds after each addition.Continuing on Speed 4, add flour and beatabout 15 seconds. Gently fold in egg whites withspatula.

Spoon batter into 8" springform pan that hasbeen greased and floured on the bottom only.

Bake at 375F for 20 to 25 minutes, or until setin center. Cool completely on wire rack beforeglazing. Clean mixer bowl.

To Make Glaze:Melt chocolate and shortening in small saucepanover low heat, stirring to blend. Drizzle overcake.

To Make Topping:Place cream, powdered sugar, and almondextract in mixer bowl. Attach wire whip andbowl to mixer. Turn to Speed 10 and whip 30 to60 seconds, or until stiff peaks form. Pipe orspoon whipped cream in ring over top of cake.Sprinkle with almonds. Store in refrigerator.

Yield: 16 servings.



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Applesauce Cake

Combine dry ingredients in mixer bowl. Addapplesauce, margarine, and eggs. Attach bowland flat beater to mixer. Turn to Speed 2 and

mix about 1 minute. Stop and scrape bowl. Turnto Speed 4 and beat about 30 seconds. Turn toStir Speed and add apple and walnuts, mixing

just until blended.

Pour batter into greased and floured 13 x 9 x2" baking pan. Bake at 350F for 35 to40 minutes, or until toothpick inserted in centercomes out clean. Cool completely on wire rack.Frost with Caramel Creme Frosting, if desired.

Yield: 12 to 16 servings (frosting for 2-layer or13 x 9 x 2" cake).



1 cup whole wheatflour

112 cups sugar1 teaspoon baking

powder


12 teapoon salt

112 teaspoonscinnamon

12 teaspoon nutmeg

1

1

2

cups applesauce12 cup margarine orbutter, melted

2 eggs

1 cup chopped,peeled apple

12 cup choppedwalnuts

Caramel CremeFrosting, if desired

(see Carmel CremeFrosting recipe)

Spice Cake


1 cup firmly packedbrown sugar

12 cup sugar1 teaspoon baking

soda12 teaspoon salt

1 teaspoon cinnamon12 teaspoon cloves12 teaspoon nutmeg

1 cup buttermilk12 cup shortening

1 teaspoon vanilla3 eggs12 cup raisins

Orange CreamCheese Frosting, ifdesired (seeOrange CremeCheese Frostingrecipe)

Combine dry ingredients in mixer bowl. Addbuttermilk, shortening, vanilla, and eggs. Attachbowl and flat beater to mixer. Turn to Speed 2and mix about 1 minute. Stop and scrape bowl.

Turn to Speed 4 and beat about 30 seconds.Turn to Stir Speed and add raisins, mixing justuntil blended.

Pour batter into greased and floured 13 x 9 x2" baking pan. Bake at 350F for 35 to40 minutes, or until toothpick inserted in centercomes out clean. Cool completely on wire rack.Frost with Orange Cream Cheese Frosting, if

desired.Yield: 12 to 16 servings (frosting for 2-layer or13 x 9 x 2" cake).



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Buttercream Frosting13 cup butter,

softened14 cup cream or

evaporated milk

1 teaspoon vanilla14 teaspoon salt

4 cups powderedsugar, divided

Low-fat milk, ifnecessary

Place butter in mixer bowl. Attach bowl and flat

beater to mixer. Turn to Speed 4 and beat about1 minute, or until creamy. Stop and scrape bowl.Add cream, milk, vanilla, salt, and 1 cuppowdered sugar. Turn to Stir Speed and mixabout 30 seconds. Stop and scrape bowl. Turn toSpeed 2 and mix about 112 minutes, or until wellblended. Stop and scrape bowl.

Turn to Stir Speed. Gradually add remaining3 cups powdered sugar and mix until blended.

Stop and scrape bowl, if necessary. Add milk,1 teaspoon at a time, if necessary. Turn to Speed4 and beat about 1 minute, or until smooth.



Chocolate Frosting

1 cup butter,softened

2 tablespoons lightcorn syrup

4 cups powderedsugar

2 squares (1 oz each)unsweetenedchocolate, melted

Place butter in mixer bowl. Attach bowl and flatbeater to mixer. Turn to Speed 4 and beat about112 minutes, or until creamy. Stop and scrape

bowl. Add corn syrup. Turn to Speed 2 and mixwell. Stop and scrape bowl.

Turn to Stir Speed. Gradually add powderedsugar, mixing until blended. Turn to Speed 4 andbeat about 1 minute. Stop and scrape bowl.Turn to Speed 2. Slowly add melted chocolateand mix about 112 minutes. Stop and scrapebowl. Turn to Speed 4 and beat about 1 minute.




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Caramel Creme Frosting

12 cup margarine orbutter


14 cup low-fat milk

1 cup miniaturemarshmallows


12 teaspoon vanilla

Melt margarine in medium saucepan. Add brownsugar and milk; mix. Heat to boiling. Cook about1 minute, stirring constantly. Remove from heat.Add marshmallows. Stir until marshmallows meltand mixture is smooth.Place powdered sugar in mixer bowl. Add brownsugar mixture and vanilla. Attach bowl and flatbeater to mixer. Turn to Stir Speed and mix about30 seconds. Turn to Speed 4 and beat about1 minute, or until smooth and creamy. Spread oncake while warm.



Fluffy KitchenAid Frosting

112 cups sugar12 teaspoon cream of

tartar12 teaspoon salt12 cup water

112 tablespoons lightcorn syrup

2 egg whites

112 teaspoons vanilla

Place sugar, cream of tartar, salt, water, andcorn 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 andwire whip to mixer. Turn to Speed 10 and whipabout 45 seconds, or until whites begin to holdshape. Continuing on Speed 10, slowly pour hotsyrup into egg whites in a fine stream and whip1 to 112 minutes. Add vanilla and whip about5 minutes longer, or until frosting loses its glossand stands in stiff peaks. Frost cake

immediately.Yield: 12 to 16 servings (frosting for 2-layer or13 x 9 x 2" cake).


Orange Cream Cheese Frosting



1 teaspoon orangejuice

12 teaspoon gratedorange peel

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


Per serving: About 196 cal, 2 g protein, 41 g

carb, 3 g fat, 7 mg chol, 107 mg sodium.


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Chocolate Fudge

Butter

2 cups sugar18 teaspoon salt

34 cup evaporatedmilk

1 teaspoon light cornsyrup

2 squares (1 oz each)unsweetenedchocolate

2 tablespoons butteror margarine

1 teaspoon vanilla

2 cup chopped

walnuts or pecans

Butter sides of heavy 2-qt saucepan. Combinesugar, salt, evaporated milk, corn syrup, andchocolate in pan. Cook and stir over mediumheat until chocolate melts and sugar dissolves.Cook to soft ball stage (236F) without stirring.Remove immediately from heat. Add butterwithout stirring. Cool to lukewarm (110F). Stir invanilla.

Pour mixture into mixer bowl. Attach bowl andflat beater to mixer. Turn to Speed 2 and mixabout 8 minutes, or until fudge stiffens and losesits gloss. Quickly turn to Stir Speed and addwalnuts, mixing just until blended. Spread in

buttered 9 x 9 x 2" baking pan. Cool at roomtemperature. Cut into 1" squares when firm.

Yield: 64 servings (1 square per serving).


COOKIES,BAR

S,AND

CANDIES

Creamy No-Cook Mints

3 oz light creamcheese

14 teaspoon mintflavoring

2 drops green foodcolor or color ofchoice

414-412cups powderedsugar

Superfine sugar

Place cream cheese, flavoring, and food color inmixer bowl. Attach bowl and flat beater tomixer. Turn to Speed 2 and mix about30 seconds, or until smooth. Continuing onSpeed 2, gradually add powdered sugar and mixabout 112 minutes, or until mixture becomes verystiff.

To make mints, dip individual flexible candymolds in superfine sugar. Press in mint mixture.Turn out onto waxed paper covered withsuperfine sugar. Repeat until all mixture is used.OR: Shape mixture into 34" balls, using about1 teaspoon for each ball. Roll in superfine sugar.

Place on waxed paper covered with superfinesugar. Flatten slightly with thumb to form 14"thick patties. If desired, press back of fork lightlyon patties to form ridges.

Store mints, tightly covered, in refrigerator. Mintsalso freeze well.

Yield: 42 servings (2 candies per serving).



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Divinity

3 cups sugar34 cup light corn syrup12 cup water

2 egg whites1 teaspoon almond

extract

1 cup choppedwalnuts or pecans

Place sugar, corn syrup, and water in heavysaucepan. Cook and stir over medium heat tohard ball stage (248F). Remove from heat andlet stand until temperature drops to 220F,without stirring.

Place egg whites in mixer bowl. Attach bowl andwire whip to mixer. Turn to Speed 8 and whipabout 1 minute, or until soft peaks form.Gradually add syrup in a fine stream and whipabout 212 minutes longer.

Turn to Speed 4. Add almond extract and whip20 to 25 minutes, or until mixture starts tobecome dry. Turn to Stir Speed and add walnuts,mixing just until blended.Drop mixture from measuring tablespoon ontowaxed paper or greased baking sheet to formpatties.

Yield: 20 servings (2 pieces per serving).


Chocolate Chip Cookies

1 cup granulatedsugar

1 cup brown sugar

1 cup butter ormargarine,softened

2 eggs

112 teaspoons vanilla


1 teaspoon salt


12 oz semisweetchocolate chips

Place sugars, butter, eggs, and vanilla in mixerbowl. Attach bowl and flat beater to mixer. Turnto Speed 2 and mix about 30 seconds. Stop andscrape bowl. Turn to Speed 4 and beat about30 seconds. Stop and scrape bowl.

Turn to Stir Speed. Gradually add baking soda,salt, and flour to sugar mixture and mix about2 minutes. Turn to Speed 2 and mix about30 seconds. Stop mixer and scrape bowl. Addchocolate chips. Turn to Stir Speed and mixabout 15 seconds.

Drop by rounded teaspoonfuls onto greasedbaking sheets, about 2" apart. Bake at 375F for10 to 12 minutes. Remove from baking sheetsimmediately and cool on wire racks.

Yield: 54 servings (1 cookie per serving).


VARIATIONS

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


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Macadamia Chocolate Chunk Cookies


34 cup sugar

1 cup margarine orbutter, softened

2 teaspoons vanilla

2 eggs

214 cups all-purposeflour, divided

12 cup unsweetenedcocoa powder


12 teaspoon salt1 package (8 oz)

semisweet bakingchocolate, cut intosmall chunks

1 jar (312 oz)macadamia nuts,coarsely chopped

Place brown sugar, sugar, margarine, vanilla, andeggs in mixer bowl. Attach bowl and flat beaterto mixer. Turn to Speed 2 and mix about30 seconds. Stop and scrape bowl. Turn to Speed4 and beat about 1 minute. Stop and scrapebowl.

Add 1 cup flour, cocoa powder, baking soda,and salt. Turn to Stir Speed and mix about30 seconds. Gradually add remaining 114 cupsflour and mix about 30 seconds longer. Turn toSpeed 2 and mix about 30 seconds. Turn to StirSpeed and add chocolate chunks and nuts,mixing just until blended.

Drop by rounded teaspoonfuls onto greasedbaking sheets, about 2" apart. Bake at 325F for12 to 13 minutes, or until edges are set. Do notoverbake. Cool on baking sheets about 1 minute.Remove to wire racks and cool completely.

Yield: 48 servings (1 cookie per serving).


Sugar Cookies


1 teaspoon vanilla34 cup sugar

2 eggs, beaten

1 teaspoon cream oftartar


14 teaspoon nutmeg14 teaspoon salt


Sugar

Place margarine and vanilla in mixer bowl. Attachbowl and flat beater to mixer. Turn to Speed 6and beat about 2 minutes, or until mixture issmooth. Gradually add 34 cup sugar and beatabout 112 minutes longer. Add eggs and beat

about 30 seconds. Stop and scrape bowl.Turn to Stir Speed. Gradually add cream oftartar, baking soda, nutmeg, salt, and flour tosugar mixture. Mix about 1 minute, or until wellblended.

Drop by rounded teaspoonfuls onto greasedbaking sheets, about 3" apart. Bake at 400F for6 to 8 minutes. Sprinkle with sugar while stillhot. Remove from baking sheets immediately

and cool on wire racks.Yield: 48 servings (1 cookie per serving).



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Fudge Brownies


4 squares (1 oz each)unsweetenedchocolate

2 cups sugar

1 teaspoon vanilla

3 eggs

1 cup all-purposeflour

12 teaspoon salt

1 cup choppedwalnuts or pecans

Melt 12 cup margarine and chocolate in smallsaucepan over low heat; cool. Place remaining12 cup margarine, sugar, and vanilla in mixer

bowl. Attach bowl and flat beater to mixer. Turnto Speed 2 and mix about 30 seconds. Turn toSpeed 6 and beat about 2 minutes. Turn toSpeed 4. Add eggs, one at a time, beating about15 seconds after each addition. Stop and scrapebowl.

Add cooled chocolate mixture. Turn to Speed 2and mix about 30 seconds. Stop and scrapebowl. Add all remaining ingredients. Turn to Stir

Speed and mix about 30 seconds, or until wellblended.

Pour into greased and floured 13 x 9 x 2" bakingpan. Bake at 350F for 45 minutes. Cool in panon wire rack and cut.

Yield: 36 servings (1 brownie per serving).



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Lemon Cream Cheese Bars

Crust2 cups all-purpose

flour12 cup powdered

sugar1 cup (2 sticks) chilled

butter, cut intochunks

Cream Cheese Filling1 package (8 oz) light

cream cheese1

2

cup powderedsugar

2 tablespoons flour

2 eggs

1 teaspoon vanilla

Lemon Filling4 eggs

2 cups granulatedsugar

14 cup all-purposeflour

1 teaspoon gratedlemon peel

14 cup lemon juice

Powdered sugar, ifdesired

Place Crust ingredients in mixer bowl. Attachbowl and flat beater to mixer. Turn to Stir Speedand mix about 1 minute, or until well blended

and mixture starts to stick together. Press intoungreased 1512 x 1012 x 1" baking pan. Bake at350F for 14 to 16 minutes, or until set.NOTE: Check crust after 10 minutes and prickwith fork if it puffs up during baking. Removefrom oven.

Meanwhile, clean mixer bowl and beater. PlaceCream Cheese Filling ingredients in mixer bowl.Attach bowl and flat beater to mixer. Turn to Stir

Speed and mix about 30 seconds. Turn to Speed4 and beat about 2 minutes, or until smooth andcreamy. Pour over partially baked Crust. Bake at350F for 6 to 7 minutes, or until filling is slightlyset. Remove from oven.

Meanwhile, clean mixer bowl and beater. Placeall Lemon Filling ingredients, except lemon juice,in mixer bowl. Attach bowl and flat beater tomixer. Turn to Stir Speed and mix about

30 seconds. Turn to Speed 2. Gradually addlemon juice and mix about 30 seconds, or untilwell blended. Pour over Cream Cheese Filling.Bake at 350F for 14 to 16 minutes, or untilfilling is set.NOTE: Filling may puff up during baking but willfall when removed from oven. Sprinkle withpowdered sugar, if desired. Cool completely inpan.

Yield: 48 servings (1 bar per serving).



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KitchenAid Pie Pastry

214 cups

all-purpose flour34 teaspoon salt1

2 cup shortening,well chilled

2 tablespoons butteror margarine,

well chilled

5-6 tablespoons

cold water

Place flour and salt in mixer bowl. Attach bowland flat beater to mixer. Turn to Stir Speed andmix about 15 seconds. Cut shortening and butter

into pieces and add to flour mixture. Turn to StirSpeed and mix 30 to 45 seconds, or untilshortening particles are size of small peas.

Continuing on Stir Speed, add water,1 tablespoon at a time, mixing until all particlesare moistened and dough begins to holdtogether.

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

Roll one half of dough to 18" thickness betweenwaxed paper. Fold pastry into quarters. Ease into8 or 9" pie plate and unfold, pressing firmlyagainst bottom and sides. Continue with one ofthe procedures that follow.

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

For Two-crust Pie: Trim pastry even with edge ofpie plate. Using second half of dough, roll outanother pastry crust. Add desired pie filling. Topwith second pastry crust. Seal edge. Crimp, asdesired. Cut slits for steam to escape. Bake asdirected.

For Baked Pastry Shell: Fold edge under. Crimp,as desired. Prick sides and bottom with fork.

Bake at 450F for 8 to 10 minutes, or until lightlybrowned. Cool completely on wire rack and fill.

Alternate Method for Baked Pastry Shell: Foldedge under. Crimp, as desired. Line shell withfoil. Fill with pie weights or dried beans. Bake at450F for 10 to 12 minutes, or until edges arelightly browned. Remove pie weights and foil.Cool completely on wire rack and fill.

Yield: 8 servings (two 8 or 9" crusts).Per serving (one crust): About 134 cal, 2 gprotein, 13 g carb, 8 g fat, 0 mg chol, 118 mgsodium.

Per serving (two crusts): About 267 cal, 4 gprotein, 27 g carb, 16 g fat, 0 mg chol, 236 mgsodium.

PIESAND

DES

SERTS


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Apple Pie

1 cup sugar


1 teaspoon cinnamon18 teaspoon nutmeg18 teaspoon salt

6-8 medium tartcooking apples,peeled, cored, andthinly sliced

2 tablespoonsmargarine or butter

KitchenAid Pie

Pastry for Two-crustPie (see KitchenAidPie Pastry recipe)

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

Follow procedure for Two-crust Pie. Fill with

apple mixture and dot with margarine. Sprinkletop crust with sugar, if desired.

Bake at 400F for 50 minutes.

Yield: 8 servings.


Country Pear Cobbler

Filling34 cup firmly packed

brown sugar


18 teaspoon salt18 teaspoon nutmeg

Dash cloves

2 tablespoons lemonjuice

6-8 medium pears,peeled, cored, andthinly sliced

Topping1 cup all-purpose

flour

2 tablespoons sugar

1 teaspoon bakingpowder

1


12 cup buttermilk

3 tablespoonsmargarine orbutter, melted

1 tablespoon sugar,if desired

Light cream,if desired

Combine all Filling ingredients, except pears, inlarge skillet. Stir in sliced pears. Cook over

medium heat about 5 minutes, or until hot andbubbly, stirring gently. Set aside.

To Make Topping:Place flour, sugar, baking powder, and bakingsoda in mixer bowl. Attach bowl and flat beaterto mixer. Turn to Stir Speed and mix about30 seconds. Add buttermilk and meltedmargarine. Continuing on Stir Speed, mix about30 seconds, or just until blended.

Pour hot filling into 8 or 9" baking pan. Topevenly with large spoonfuls of topping. Sprinklewith 1 tablespoon sugar, if desired. Bake at375F for 30 to 35 minutes, or until pears aretender and bubbly and topping is golden brown.Serve warm with light cream, if desired.




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Vanilla Cream Pie

12 cup sugar


14 teaspoon salt


3 egg yolks

1 tablespoonmargarine or butter

1 teaspoon vanilla

KitchenAid BakedPastry Shell(see KitchenAidPie Pastry recipe)

Combine sugar, flour, and salt in heavysaucepan. Add milk and cook over medium heatuntil thickened, stirring constantly. Reduce heat

to low. Cook, covered, about 10 minutes longer,stirring occasionally. Set aside.

Place egg yolks in mixer bowl. Attach bowl andwire whip to mixer. Turn to Speed 8 and whipabout 1 minute. Slowly stir small amount of milkmixture into yolks. Add yolk mixture to saucepan.Cook over medium heat 3 to 4 minutes, stirringconstantly. Remove from heat. Add margarineand vanilla; cool. Pour into Baked Pastry Shell.

Meringue14 teaspoon cream of

tartar18 teaspoon salt

3 egg whites12 cup sugar

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

Lightly pile meringue on pie and spread to edge.

Bake at 325F for 15 minutes, or until lightlybrowned.

Yield: 8 servings.


Variations continued on next page.


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Vanilla Cream Pie CONTINUED

VARIATIONS

Chocolate Cream Pie

Add 2 squares (1 oz each) melted, unsweetenedchocolate to filling along with margarine andvanilla. Proceed as directed in Vanilla Cream Pierecipe.


Banana Cream Pie

Slice 2 or 3 ripe bananas into pastry shell beforeadding filling. Proceed as directed in VanillaCream Pie recipe.


Coconut Cream Pie

Add 12 cup flaked coconut to filling before adding

to pastry shell. Before baking, sprinkle

1

4

cupflaked coconut on meringue. Proceed as directedin Vanilla Cream Pie recipe.



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Lemony Light Cheesecake

Crust15 reduced-fat creme-

filled chocolatesandwich cookies,

finely crushed(about 112 cupscrumbs)

2 tablespoons butteror margarine,melted

Filling3 packages (8 oz

each) light creamcheese

1 cup sugar

1 tablespoon all-purpose flour

4 eggs14 cup lemon juice

1 teaspoon gratedlemon peel

Spray bottom and sides of 9" springform pan withno-stick cooking spray.

To Make Crust:

Combine cookie crumbs and butter in mediumbowl; mix well. Press mixture firmly into bottomof springform pan. Chill while making Filling.

To Make Filling:Place cream cheese, sugar, and flour in mixerbowl. Attach bowl and flat beater to mixer. Turnto Speed 2 and mix about 30 seconds. Stop andscrape bowl. Turn to Speed 2 and mix about30 seconds longer. Stop and scrape bowl.

Add eggs, lemon juice, and lemon peel. Turn toStir Speed and mix about 30 seconds. Stop andscrape bowl. Turn to Speed 2 and mix 15 to30 seconds longer, just until blended. Do notoverbeat. Pour Filling into Crust.

Place top oven rack in center of oven. Place panof hot water on bottom rack of oven. Placecheesecake on rack in center of oven. Bake at325F for 50 to 60 minutes, or until cheesecake isset when pan is jiggled slightly. Do not overbake.

Turn off oven; open oven door. Let cheesecakestand 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.


Tawny Pumpkin Pie

1 can (16 oz)pumpkin


3 eggs

1 teaspoon cinnamon12 teaspoon ginger12 teaspoon salt14 teaspoon cloves


Pie Pastry for One-crust Pie(see KitchenAid PiePastry recipe)

Place pumpkin, brown sugar, eggs, cinnamon,ginger, salt, and cloves in mixer bowl. Attachbowl and flat beater to mixer. Turn to Speed 2and mix about 30 seconds. Stop and scrap bowl.Continuing on Speed 2, slowly add milk and mixabout 112 minutes.

Follow procedure for One-crust Pie. Fill withpumpkin mixture. Bake at 400F for 40 to50 minutes, or until knife inserted near centercomes out clean.

Yield: 8 servings.



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Rapid Mix describes a breadbaking method that calls for dryyeast to be mixed with other dryingredients before liquid is added.In contrast, the traditional methodis to dissolve yeast in warm water.

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

2. Attach bowl and dough hook.Lock mixer head (tilt-headmodels) or raise mixer bowl(bowl-lift models). Turn toSpeed 2 and mix about15 seconds, or until ingredientsare combined.

3. Continuing on Speed 2,gradually add liquid ingredientsto flour mixture and mix 1 to2 minutes longer. SeeIllustration A.

NOTE: If liquid ingredients areadded too quickly, they will form apool around the dough hook andslow down mixing process.

4. Continuing on Speed 2, gentlyadd remaining flour, 12 cup at atime. See Illustration B. Mix until

dough clings to hook and cleanssides of bowl, about 2 minutes.

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

6. Unlock and tilt back head (tilt-head models) or lower bowl(bowl-lift models) and remove

dough from hook. Followdirections in recipe for rising,shaping and baking.

When using the traditional methodto prepare a favorite recipe,dissolve yeast in warm water inwarmed bowl. Add remainingliquids and dry ingredients, exceptlast 1 to 2 cups flour. Turn toSpeed 2 and mix about 1 minute,

or until ingredients are thoroughlymixed. Proceed with steps 4-6.Both methods work equally well

for bread preparation. However,the Rapid Mix method may be abit faster and easier for new breadbakers. It is slightly moretemperature tolerant because theyeast is mixed with dry ingredientsrather than with warm liquid.

General InstructionsFor Making And Kneading Yeast Dough

with the Rapid Mix Method

ILLUSTRATION A

ILLUSTRATION B

ILLUSTRATION C

Stir 2468 10

peedControl

Stir 2468 10

peedControl

Stir 2468 10

SpeedControl

YEASTBREADSAND

QUICK

BREADS


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Bread Making Tips

Making bread with a mixer is quitedifferent from making bread byhand. Therefore, it will take somepractice before you are completelycomfortable with the new process.For your convenience, we offerthese tips to help you becomeaccustomed to bread making theKitchenAid way.

Start out with an easy recipe, likeBasic White Bread, until you arefamiliar with using the dough

hook.

Always use the dough hook tomix and knead yeast doughs.

Do not exceed Speed 2 whenusing the dough hook.

Do not use recipes calling formore than 8 cups all-purpose

flour or 6 cups whole-wheat flourwhen making dough with a 412 qtmixer.

Do not use recipes calling formore than 10 cups all-purposeflour or 6 cups whole-wheat flourwhen making dough with a 5 qtmixer.

Use a candy or other kitchenthermometer to assure thatliquids are at temperaturespecified in the recipe. Liquids athigher temperature can kill yeast,while liquids at lowertemperatures will retard yeastgrowth.

Warm all ingredients to roomtemperature to insure properrising of dough. If yeast is to bedissolved in bowl, always warmbowl first by rinsing with warmwater to avoid cooling of liquids.

Allow bread to rise in a warmplace, 80F to 85F, free fromdraft, unless otherwise specified

in recipe.

Here are some alternative risingmethods to use: (1) The bowlcontaining the dough can beplaced on a wire rack over a panof hot water. (2) The bowl can beplaced on the top rack of anunheated oven; put a pan of hotwater on the rack below. (3) Turnthe oven to 400F for 1 minute;then turn it off; place the bowlon the center rack of the ovenand close the door.

Cover bowl with waxed paper, ifdesired. Always cover with towelto retain warmth in the bowl andto keep the dough from drafts.

Recipe rising times may vary dueto temperature and humidity inyour kitchen. Dough has doubledin bulk when indentation remains

after tips of fingers are pressedlightly and quickly into dough.

Most bread recipes give a rangefor the amount of flour to beused. Enough flour has beenadded when the dough clings tothe hook and cleans sides ofbowl. If dough is sticky orhumidity is high, slowly add more

flour, about 12 cup at a time butdo not exceed recommendedflour capacity. Knead after each

kitchen aid mixer bowl lift style use and care guide with recipes 72 pages

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