YIP ® Stand Mixer Instructions and Recipes 1-800-541-6390 Details Inside
arb Total Replacement Warranty We’re so confident the quality of our products meets the exacting standards of KitchenAid that, if your stand mixer should fail within the first year of ownership, KitchenAid will arrange to deliver an identical or comparable replacement to your door free of charge and arrange to have your “failed” stand mixer returned to us. Your replacement unit is covered by our one year full warranty. Please follow these instructions to receive this quality service.
arb Table of Contents Total Replacement Warranty ........................................................Inside Front Cover Important Safeguards................................................................................................2 Warranty...................................................................................................................4 How To Arrange For Service - USA Only.....................................................5 Standard First Year Warranty........................
arb IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions 2. To protect against risk of electrical shock, do not put mixer in water or other liquid. 3. Close supervision is necessary when this or any appliance is used near children. 4. Unplug mixer from outlet when not in use, before putting on or taking off parts and before cleaning. 5. Avoid contacting moving parts.
arb Your safety and the safety of others is 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 hazards that can kill or hurt you and others. All safety messages will be preceded by the safety alert symbol and the word “DANGER” or “WARNING.” These words mean: You will be killed or seriously injured ! DANGER if you don’t follow instructions.
arb KitchenAid Stand Mixer Warranty - USA This warranty extends to the purchaser and any succeeding owner for mixers operated in the 50 United States and the District of Columbia. For units operated in Puerto Rico, the Standard First Year Warranty applies (see page 5) and is a Limited Warranty because you must pay to ship the mixer to an Authorized KitchenAid Service Center. Length of Warranty: KitchenAid Will Pay For: One Year Full Warranty from date of purchase. Total Replacement Warranty.
arb How To Arrange For Service - USA Only Residents of Puerto Rico must use the Standard First Year Warranty program. You may also use the information listed under Standard First Year Warranty to arrange for service after your warranty expires. If the mixer is operated in the 50 United States or the District of Columbia, you may use either the Total Replacement Warranty program or our Standard First Year Warranty program, listed on the Inside Front Cover and this page.
arb If You Need Service or Assistance If your mixer should malfunction or fail to operate, please check the following: - Is the mixer plugged in? - Is the fuse in the circuit to the mixer in working order? If you have a circuit breaker box, be sure the circuit is closed. - If the problem is not due to one of the above items, see "How to Arrange for Service" on page 5. - DO NOT return the mixer to the retailer as they do not provide service. PLEASE READ THE FOLLOWING BEFORE CALLING YOUR SERVICE CENTER. 1.
arb Product Registration Card KEEP A COPY OF THE SALES Before you use your mixer, please fill RECEIPT SHOWING THE DATE OF out and mail your product registration PURCHASE OF YOUR MIXER. card packed with the Instructions and PROOF OF PURCHASE WILL Recipes manual. This card will enable us to contact you in the unlikely event of ASSURE YOU OF IN-WARRANTY SERVICE. a product safety notification and assist us in complying with the provisions of the Consumer Product Safety Act.
arb 5 Quart* Stand Mixer Features Overload Reset Button Models KSM50P and KSMC50 only (not shown) Motor Head Attachment Hub (see page 17) Attachment Knob Speed Control Lever† KitchenA St.
arb Assembling Your 5 Quart Mixer TO ATTACH FLAT BEATER, WIRE WHIP, OR DOUGH HOOK 1. Turn speed control to OFF and unplug. 2. Slip flat beater on beater shaft and press upward as far as possible. 3. Turn beater to right, hooking beater over the PIN pin on shaft. 4. Plug mixer in proper electrical outlet.** TO REMOVE FLAT BEATER, WIRE WHIP, OR DOUGH HOOK 1. Turn speed control to OFF and unplug. 2. Press beater upward as far as possible and turn left. 3. Pull beater from beater shaft. 4.
arb 41⁄2 Quart* Stand Mixer Features Attachment Hub (see page 17) Motor Head Attachment Knob g sertin Speed Control Lever arts ving p of remo in l efore tro lu g b on U np d C 10 CAUTION: ee Sp 4 6 8 e t 2 r Sta lid ff Sti O So id US henAigan Kitcph, Mich A St.
arb Assembling Your 41⁄2 Quart Mixer nAid n USA higa Kitche , Mic St. Jos 4. Turn beater to right, hooking beater over pin PIN on shaft. 5. Plug mixer in proper electrical outlet.** TO REMOVE FLAT BEATER, WIRE WHIP OR DOUGH HOOK 1. Turn speed control to OFF and unplug. 2. Press beater upward as far as possible and turn left. 3. Pull beater from beater shaft. 4. Plug mixer in proper electrical outlet.** eph OFF ON TO ATTACH BOWL 1. Be sure speed control is OFF and mixer is unplugged. 2.
arb Using Your KitchenAid® Attachments FLAT BEATER FOR NORMAL TO HEAVY MIXTURES: cakes biscuits creamed frostings quick breads candies meat loaf cookies mashed potatoes pie pastry WIRE WHIP FOR MIXTURES THAT NEED AIR INCORPORATED: eggs sponge cakes egg whites angel food cakes heavy cream mayonnaise boiled frostings some candies DOUGH HOOK FOR MIXING AND KNEADING YEAST DOUGHS: breads coffee cakes rolls buns Mixing Time to avoid overbeating.
arb Care And Cleaning ý ! Bowl, flat beater and dough hook may be washed in an automatic dishwasher. Or, clean them thoroughly in hot sudsy water and rinse completely before drying. Wire whip should be hand washed and dried immediately. Do not wash wire whip in a dishwasher. NOTE: Always be sure to unplug mixer before cleaning. Wipe mixer with a soft, damp cloth. Do not use commercial cleaners. Do not immerse in water. Wipe off beater shaft frequently, removing any residue that may accumulate.
arb Speed Control Guide – 10 Speed Mixers Number of Speed Stir Speed STIR For slow stirring, combining, mashing, starting all mixing procedures. Use to add flour and dry ingredients to batter, add liquids to dry ingredients, and combine heavy mixtures. 2 SLOW MIXING For slow mixing, mashing, faster stirring. Use to mix heavy batters and candies, start mashing potatoes or other vegetables, cut shortening into flour, mix thin or splashy batters, and mix and knead yeast dough.
arb Mixing Tips Adding Ingredients Always add ingredients as close to side of bowl as possible, not directly into moving beater. The Pouring Shield can be used to simplify adding ingredients. Converting Your Recipe for the Mixer The mixing instructions for recipes in this book can guide you in converting your own favorite recipes for preparation with your KitchenAid® mixer. Look for recipes similar to yours and then adapt your recipes to use the procedures in the similar KitchenAid recipes.
arb Egg Whites Whipped Cream Place room temperature egg whites in clean, dry bowl. Attach bowl and wire whip. To avoid splashing, gradually turn to designated speed and whip to desired stage. See chart below. Pour cold whipping cream into chilled bowl. Attach bowl and wire whip. To avoid splashing, gradually turn to designated speed and whip to desired stage. See chart below. AMOUNT SPEED 1 egg white .........GRADUALLY to 10 2-4 egg whites..........GRADUALLY to 8 6 or more egg whites..........
arb Attachments and Accessories (Attachments not NSF Approved for KSMC50SWH) GENERAL INFORMATION KitchenAid® attachments are designed to assure long life. The attachment power shaft and hub socket are of a square design, to eliminate any possibility of slipping during the transmission of power to the attachment. The hub and shaft housing are tapered to assure a snug fit, even after prolonged use and wear. KitchenAid® attachments require no extra power unit to operate them; the power unit is built in.
arb Speed Control Guide – Commercial Mixers Solid State Speed Control Off Stir 1 2 3 4 5 Number of Speed Stir Speed STIR For slow stirring, combining, mashing, starting all mixing procedures. 1 SLOW MIXING For slow beating, mashing and kneading yeast doughs. 2 MIXING, BEATING For mixing cookie and cake batters. 3 BEATING, CREAMING For beating, creaming and medium fast whipping. 4 FAST BEATING, WHIPPING For whipping heavy cream, egg whites, and boiled frostings.
a~b APPETIZERS, ENTREES, AND VEGETABLES 19
a~b CRABMEAT DIP QQQQQQQQQQQ s QQQQQQQQQQQ 1 package (8 oz.) light cream cheese 1 cup reduced-fat cottage cheese 1 ⁄4 cup reduced-calorie mayonnaise 1 can (61⁄2 oz.) crabmeat, flaked 1 tablespoon lemon juice 3 tablespoons chopped green onions 1 ⁄2 teaspoon garlic salt 3 drops hot pepper sauce Place cream cheese, cottage cheese, and mayonnaise in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 1 minute, or until well blended. Stop and scrape bowl.
a~b LAYERED MEXICAN DIP QQQQQQQQQQQ s QQQQQQQQQQQ 1 package (8 oz.) light cream cheese 1 ⁄2 cup shredded hot pepper Monterey Jack cheese 1 ⁄4 cup bean or black bean dip 1 ⁄2 cup thick and chunky salsa 1 ⁄2 cup chopped green onions 1 ⁄4 cup sliced pitted ripe olives Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Add Monterey Jack cheese. Turn to Speed 2 and mix about 30 seconds.
a~b SPINACH AND CHEESE CROSTINI QQQQQQQQQQQ s QQQQQQQQQQQ 1 baguette loaf, cut into 1 ⁄2-inch slices 2 teaspoons margarine or butter 1 ⁄2 cup finely chopped onion 1 clove garlic, minced 1 package (9 oz.) frozen chopped spinach, thawed and squeezed dry 1 package (8 oz.) light cream cheese 1 ⁄4 cup roasted red peppers 1 ⁄2 cup shredded Cheddar cheese Place baguette slices on baking sheet. Bake at 375°F for 4 to 6 minutes, or until toasted. Set aside. Melt margarine in 10-inch skillet over medium heat.
a~b MUSHROOM-ONION TARTLETS QQQQQQQQQQQ s QQQQQQQQQQQ 4 oz. light cream cheese 3 tablespoons margarine or butter, divided 3 ⁄4 cup plus 1 teaspoon all–purpose flour 8 oz. fresh mushrooms, coarsely chopped 1 ⁄2 cup chopped green onions 1 ⁄4 cup fat-free egg substitute or 1 egg 1 ⁄4 teaspoon dried thyme leaves 1 ⁄2 cup shredded Swiss cheese Place cream cheese and 2 tablespoons margarine in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl.
a~b STUFFED NEW POTATOES QQQQQQQQQQQ s QQQQQQQQQQQ 8 small new red potatoes, boiled in skins 1 ⁄4 cup reduced-fat sour cream 1 tablespoon margarine or butter, melted 1 ⁄4 teaspoon garlic salt 1 ⁄4 teaspoon dried thyme leaves 1 ⁄4 cup finely chopped green onions 1 ⁄4 cup finely shredded Cheddar cheese Paprika, if desired Cut potatoes in half. Scoop out insides of potatoes, leaving 1⁄8-inch shells. Place insides of potatoes in mixer bowl. Attach bowl and flat beater to mixer.
a~b MASHED sPOTATOES QQQQQQQQQQQ QQQQQQQQQQQ 5 large potatoes, peeled, cut into 1-inch pieces, and boiled 1 ⁄2 cup low-fat milk, heated 2 tablespoons margarine or butter 1 teaspoon salt 1 ⁄8 teaspoon black pepper Warm mixer bowl and flat beater with hot water; dry. Place hot potatoes in bowl. Attach bowl and flat beater to mixer. Gradually turn to Speed 2 and mix about 1 minute, or until smooth. Add all remaining ingredients. Turn to Speed 4 and beat about 30 seconds, or until milk is absorbed.
a~b HERBED WHIPPED SQUASH QQQQQQQQQQQ s QQQQQQQQQQQ 1 large butternut squash, baked (about 3 cups cooked) 1 ⁄4 cup margarine or butter, melted 1 ⁄2 teaspoon dried tarragon leaves 1 ⁄8 teaspoon salt 1 ⁄8 teaspoon black pepper Scoop cooked squash out of shell and place in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 4 and beat about 30 seconds. Turn to Speed 2. Add all remaining ingredients and mix about 30 seconds. Turn to Speed 4 and beat about 2 minutes. Yield: 6 servings.
a~b GARDENsQUICHE QQQQQQQQQQQ QQQQQQQQQQQ 1 1 1 8 11⁄2 ⁄3 1 1 1 5 1 KitchenAid Baked Pastry Shell (see page 51) tablespoon oil small onion, chopped medium green bell pepper, chopped oz. sliced fresh mushrooms cups fat-free egg substitute cup low-fat milk tablespoon chopped fresh parsley teaspoon salt drops hot pepper sauce cup (4 oz.) reduced-fat shredded Swiss cheese Follow procedure for Baked Pastry Shell. Cool 10 minutes. Reduce oven temperature to 350°F.
a~b CAKES AND FROSTINGS 28
a~b QUICK YELLOW CAKE QQQQQQQQQQQ s QQQQQQQQQQQ 21⁄4 cups all-purpose flour 11⁄3 cups sugar 3 teaspoons baking powder 1 ⁄2 teaspoon salt 1 ⁄2 cup shortening 1 cup low-fat milk 1 teaspoon vanilla 2 eggs Combine dry ingredients in mixer bowl. Add shortening, milk, and vanilla. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Add eggs. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 6 and beat about 1 minute.
a~b CARAMEL WALNUT BANANA TORTE QQQQQQQQQQQ s QQQQQQQQQQQ Topping 1 cup firmly packed brown sugar 1 ⁄2 cup margarine or butter 1 ⁄4 cup cream 1 cup chopped walnuts Cake 11⁄2 cups sugar 1 ⁄2 cup margarine or butter, softened 1 cup (2 medium) mashed ripe banana 1 teaspoon vanilla 3 eggs 21⁄2 cups all-purpose flour 11⁄4 teapoons baking powder 1 teaspoon baking soda 1 ⁄2 teaspoon salt 3 ⁄4 cup buttermilk Filling ⁄2 cup sugar 3 tablespoons all-purpose flour 1 ⁄4 teaspoon salt 1 cup low-fat milk 1 egg, beaten
a~b ANGEL FOOD CAKE QQQQQQQQQQQ s QQQQQQQQQQQ 11⁄4 cups all-purpose flour 11⁄2 cups sugar, divided 11⁄2 cups egg whites (about 12 to 15 egg whites) 11⁄2 teaspoons cream of tartar 1 ⁄4 teaspoon salt 11⁄2 teaspoons vanilla or 1 ⁄2 teaspoon almond extract Mix flour and 1⁄2 cup sugar in small bowl. Set aside. Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to Speed 6 and whip 20 to 30 seconds, or until egg whites are frothy. Add cream of tartar, salt, and vanilla.
a~b OLD-FASHIONED POUND CAKE QQQQQQQQQQQ s QQQQQQQQQQQ 3 cups all-purpose flour 2 cups sugar 3 teaspoons baking powder 1 ⁄2 teaspoon salt 2 cups butter, softened 1 ⁄2 cup low-fat milk 1 teaspoon vanilla 1 teaspoon almond extract 6 eggs Combine dry ingredients in mixer bowl. Add butter, milk, vanilla, and almond extract. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 1 minute. Stop and scrape bowl. Turn to Speed 6 and beat about 2 minutes. Stop and scrape bowl.
a~b DOUBLE CHOCOLATE POUND CAKE QQQQQQQQQQQ s QQQQQQQQQQQ 3 cups all-purpose flour 2 cups sugar 1 ⁄2 cup unsweetened Dutch-processed cocoa powder 3 teaspoons baking powder 1 ⁄2 teaspoon salt 1 cup butter, softened 11⁄4 cups low-fat milk 1 teaspoon vanilla 5 eggs Chocolate Glaze 2 squares (1 oz. each) unsweetened chocolate 3 tablespoons margarine or butter 1 cup powdered sugar 3 ⁄4 teaspoon vanilla 2 tablespoons hot water Combine dry ingredients in mixer bowl. Add butter, milk, and vanilla.
a~b CHOCOLATE CAKE QQQQQQQQQQQ s QQQQQQQQQQQ 2 cups all-purpose flour 11⁄3 cups sugar 1 teaspoon baking powder 1 ⁄2 teaspoon baking soda 1 ⁄2 teaspoon salt 1 ⁄2 cup shortening 1 cup low-fat milk 1 teaspoon vanilla 2 eggs 2 squares (1 oz. each) unsweetened chocolate, melted Combine dry ingredients in mixer bowl. Add shortening, milk, and vanilla. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Add eggs and chocolate.
a~b SUNSHINE CHIFFON CAKE QQQQQQQQQQQ s QQQQQQQQQQQ 2 cups all-purpose flour 11⁄2 cups sugar 1 tablespoon baking powder 1 ⁄2 teaspoon salt 3 ⁄4 cup cold water 1 ⁄2 cup oil 7 egg yolks, beaten 1 teaspoon vanilla 2 teaspoons grated lemon rind 7 egg whites 1 ⁄2 teaspoon cream of tartar Combine flour, sugar, baking powder, and salt in mixer bowl. Add water, oil, egg yolks, vanilla, and lemon rind. Attach bowl and wire whip to mixer. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl.
a~b CHOCOLATE ALMOND BROWNIE CAKE QQQQQQQQQQQ s QQQQQQQQQQQ Cake 7 squares (1 oz. each) semi-sweet chocolate 1 ⁄2 cup butter or margarine 3 eggs, separated 1 ⁄2 cup sugar 1 ⁄2 teaspoon almond extract 2 tablespoons all-purpose flour Glaze 1 square (1 oz.) semisweet chocolate 1 teaspoon shortening Topping ⁄2 cup cream 1 tablespoon powdered sugar 1 ⁄4 teaspoon almond extract 2 tablespoons sliced almonds 1 To make Cake, melt chocolate and butter in medium saucepan over low heat, stirring constantly.
a~b APPLESAUCE CAKE QQQQQQQQQQQ s QQQQQQQQQQQ 11⁄2 1 11⁄2 1 1 ⁄2 11⁄2 1 ⁄2 11⁄2 1 ⁄2 1 2 1 ⁄2 1 cups all-purpose flour cup whole wheat flour cups sugar teaspoon baking powder teaspoon baking soda teapoon salt teaspoons cinnamon teaspoon nutmeg cups applesauce cup margarine or butter, melted eggs cup chopped, peeled apple cup chopped walnuts Caramel Creme Frosting, if desired (see page 39) Combine dry ingredients in mixer bowl. Add applesauce, margarine, and eggs. Attach bowl and flat beater to mixer.
a~b CHOCOLATE FROSTING QQQQQQQQQQQ s QQQQQQQQQQQ 1 cup butter, softened 2 tablespoons light corn syrup 4 cups powdered sugar 2 squares (1 oz. each) unsweetened chocolate, melted Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 11⁄2 minutes, or until creamy. Stop and scrape bowl. Add corn syrup. Turn to Speed 2 and mix well. Stop and scrape bowl. Turn to Stir Speed. Gradually add powdered sugar, mixing until blended. Turn to Speed 4 and beat about 1 minute.
a~b CARAMEL CREME FROSTING QQQQQQQQQQQ s QQQQQQQQQQQ ⁄2 cup margarine or butter 1 cup firmly packed brown sugar 1 ⁄4 cup low-fat milk 1 cup miniature marshmallows 2 cups powdered sugar 1 ⁄2 teaspoon vanilla 1 Melt margarine in medium saucepan. Add brown sugar and milk; mix. Heat to boiling. Cook about 1 minute, stirring constantly. Remove from heat. Add marshmallows. Stir until marshmallows melt and mixture is smooth. Place powdered sugar in mixer bowl. Add brown sugar mixture and vanilla.
a~b ORANGE CREAM CHEESE FROSTING QQQQQQQQQQQ s QQQQQQQQQQQ 4 cups powdered sugar 1 package (8 oz.) light cream cheese 1 teaspoon orange juice 1 ⁄2 teaspoon grated orange peel Place all ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 30 seconds, or until blended. Turn to Speed 4 and beat about 2 minutes, or until smooth and creamy. Yield: 12 to 16 servings (frosting for 2-layer or 13x9x2-inch cake).
a~b COOKIES, BARS, AND CANDIES 41
a~b CREAMY NO-COOK MINTS QQQQQQQQQQQ s QQQQQQQQQQQ 3 ounces light cream cheese 1 ⁄4 teaspoon mint flavoring 2 drops green food color or color of choice 41⁄4-41⁄2 cups powdered sugar Superfine sugar Place cream cheese, flavoring, and food color in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds, or until smooth. Continuing on Speed 2, gradually add powdered sugar and mix about 11⁄2 minutes, or until mixture becomes very stiff.
a~b CHOCOLATE FUDGE QQQQQQQQQQQ s QQQQQQQQQQQ 2 1 ⁄8 3 ⁄4 1 2 2 1 1 ⁄2 Butter cups sugar teaspoon salt cup evaporated milk teaspoon light corn syrup squares (1 oz. each) unsweetened chocolate tablespoons margarine or butter teaspoon vanilla cup chopped walnuts or pecans Butter sides of heavy 2-quart saucepan. Combine sugar, salt, evaporated milk, corn syrup, and chocolate in pan. Cook and stir over medium heat until chocolate melts and sugar dissolves. Cook to soft ball stage (236°F) without stirring.
a~b CHOCOLATE CHIP COOKIES QQQQQQQQQQQ s QQQQQQQQQQQ 1 cup sugar 1 cup firmly packed brown sugar 1 cup margarine or butter, softened 2 eggs 11⁄2 teaspoons vanilla 1 teaspoon baking soda 1 teaspoon salt 3 cups all-purpose flour 12 ounces semi-sweet chocolate chips Place sugar, brown sugar, margarine, eggs, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat about 30 seconds. Stop and scrape bowl.
a~b MACADAMIA CHOCOLATE CHUNK COOKIES QQQQQQQQQQQ s QQQQQQQQQQQ 1 cup firmly packed brown sugar 3 ⁄4 cup sugar 1 cup margarine or butter, softened 2 teaspoons vanilla 2 eggs 21⁄4 cups all-purpose flour, divided 1 ⁄2 cup unsweetened cocoa powder 1 teaspoon baking soda 1 ⁄2 teaspoon salt 1 package (8 oz.) semisweet baking chocolate, cut into small chunks 1 jar (31⁄2 oz.) macadamia nuts, coarsely chopped Place brown sugar, sugar, margarine, vanilla, and eggs in mixer bowl.
a~b SUGAR COOKIES QQQQQQQQQQQ s QQQQQQQQQQQ 1 cup margarine or butter, softened 1 teaspoon vanilla 3 ⁄4 cup sugar 2 eggs, beaten 1 teaspoon cream of tartar 1 ⁄2 teaspoon baking soda 1 ⁄4 teaspoon nutmeg 1 ⁄4 teaspoon salt 2 cups all-purpose flour Sugar Place margarine and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 2 minutes, or until mixture is smooth. Gradually add 3⁄4 cup sugar and beat about 11⁄2 minutes longer. Add eggs and beat about 30 seconds.
a~b PEANUT BUTTER COOKIES QQQQQQQQQQQ s QQQQQQQQQQQ ⁄2 cup peanut butter ⁄2 cup margarine or butter, softened 1 ⁄2 cup sugar 1 ⁄2 cup firmly packed brown sugar 1 egg 1 ⁄2 teaspoon vanilla 1 ⁄2 teaspoon baking soda 1 ⁄4 teaspoon salt 11⁄4 cups all-purpose flour 1 1 Place peanut butter and margarine in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 1 minute, or until mixture is smooth. Stop and scrape bowl. Add sugar, brown sugar, egg, and vanilla.
a~b LEMON CREAMs QQQQQQQQQQQ CHEESE BARS QQQQQQQQQQQ Crust 2 cups all-purpose flour 1 ⁄2 cup powdered sugar 2 sticks (1 cup) chilled light margarine, cut into chunks Cream Cheese Filling 1 package (8 oz.
a~b BUTTER-NUT SHORTBREAD BARS QQQQQQQQQQQ s QQQQQQQQQQQ 1 cup butter or margarine, softened 1 cup firmly packed brown sugar 2 cups all-purpose flour 1 teaspoon baking powder 1 ⁄2 teaspoon salt 2 egg whites 1 cup chopped walnuts or pecans Place butter and brown sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Add flour, baking powder, and salt. Turn to Speed 2 and mix about 11⁄2 minutes, or until soft dough forms.
a~b PIES AND DESSERTS 50
a~b KITCHENAIDs QQQQQQQQQQQ PIE PASTRY QQQQQQQQQQQ 21⁄4 cups all-purpose flour 3 ⁄4 teaspoon salt 1 ⁄2 cup shortening, well chilled 2 tablespoons margarine or butter, well chilled 5-6 tablespoons cold water Place flour and salt in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 15 seconds. Cut shortening and margarine into pieces and add to flour mixture. Turn to Stir Speed and mix 30 to 45 seconds, or until shortening particles are size of small peas.
a~b APPLE PIE QQQQQQQQQQQ s QQQQQQQQQQQ 1 cup sugar 2 tablespoons all-purpose flour 1 teaspoon cinnamon 1 ⁄8 teaspoon nutmeg 1 ⁄8 teaspoon salt 6-8 medium tart cooking apples, peeled, cored, and thinly sliced 2 tablespoons margarine or butter KitchenAid Pie Pastry for Two-crust Pie (see page 51) Combine sugar, flour, cinnamon, nutmeg, and salt in large bowl. Stir in apples. Follow procedure for Two-crust Pie. Fill with apple mixture and dot with margarine. Sprinkle top crust with sugar, if desired.
a~b VANILLA CREAM PIE QQQQQQQQQQQ s QQQQQQQQQQQ ⁄2 cup sugar 6 tablespoons all-purpose flour 1 ⁄4 teaspoon salt 21⁄2 cups low-fat milk 3 egg yolks 1 tablespoon margarine or butter 1 teaspoon vanilla KitchenAid Baked Pastry Shell (see page 51) 1 Meringue ⁄4 teaspoon cream of tartar 1 ⁄8 teaspoon salt 3 egg whites 1 ⁄2 cup sugar 1 Combine sugar, flour, and salt in heavy saucepan. Add milk and cook over medium heat until thickened, stirring constantly. Reduce heat to low.
a~b VANILLA CREAM PIE QQQQQQQQQQQ s QQQQQQQQQQQ CONTINUED VARIATIONS Chocolate Cream Pie Add 2 squares (1 oz. each) melted, unsweetened chocolate to filling along with margarine and vanilla. Proceed as directed above. Per serving (filling and crust): About 368 cal, 8 g pro, 49 g carb, 16 g fat, 86 mg chol, 298 mg sod. Banana Cream Pie Slice 2 or 3 ripe bananas into pastry shell before adding filling. Proceed as directed above.
a~b LEMONY LIGHTs QQQQQQQQQQQ CHEESECAKE QQQQQQQQQQQ Crust 15 reduced-fat creme-filled chocolate sandwich cookies, finely crushed (about 11⁄2 cups crumbs) 2 tablespoons margarine or butter, melted Filling 3 packages (8 oz. each) light cream cheese 1 cup sugar 1 tablespoon all-purpose flour 1 cup fat-free egg substitute 1 ⁄4 cup lemon juice 1 teaspoon grated lemon peel Spray bottom and sides of 9-inch springform pan with no-stick cooking spray.
a~b TAWNY PUMPKIN PIE QQQQQQQQQQQ s QQQQQQQQQQQ 1 can (16 oz.) pumpkin ⁄4 cup firmly packed brown sugar 3 ⁄4 cup fat-free egg substitute or 3 eggs 1 teaspoon cinnamon 1 ⁄2 teaspoon ginger 1 ⁄2 teaspoon salt 1 ⁄4 teaspoon cloves 11⁄4 cups low-fat milk KitchenAid Pie Pastry for One-crust Pie (see page 51) 3 Place pumpkin, brown sugar, eggs, cinnamon, ginger, salt, and cloves in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Exchange flat beater for wire whip.
a~b YEAST BREADS AND QUICK BREADS 57
arb General Instructions For Making And Kneading Yeast Dough with the Rapid Mix Method JosephchenA , Mic id higa n USA "Rapid Mix" describes a bread baking method that calls for dry yeast to be mixed with other dry ingredients before liquid is added. In contrast, the traditional method is to dissolve yeast in warm water. 1. Place all dry ingredients including yeast into bowl, except last 1 to 2 cups flour. 2. Attach bowl and dough hook. Lock 41⁄2 quart mixer head or raise 5 quart mixer bowl.
arb Bread Making Tips • Allow bread to rise in a warm place, 80°F to 85°F, free from draft, unless otherwise specified in recipe. Making bread with a mixer is quite different from making bread by hand. Therefore, it will take some practice before you are completely comfortable with the new process. For your convenience, we offer these tips to help you become accustomed to bread making the KitchenAid way.
arb Bread Making Tips Shaping A Loaf • Some types of dough, especially those made with whole grain flours, may not form a ball on the hook. However, as long as the hook comes in contact with the dough, kneading will be accomplished. • Some large recipes and soft doughs may occasionally climb over the collar of the hook. This usually indicates that the dough is sticky and more flour should be added. The sooner all the flour is added, the less likely the dough will climb the hook.
a~b BASIC WHITE BREAD QQQQQQQQQQQ s QQQQQQQQQQQ ⁄2 3 2 3 cup low-fat milk tablespoons sugar teaspoons salt tablespoons margarine or butter 2 packages active dry yeast 11⁄2 cups warm water (105°F to 115°F) 5-6 cups all-purpose flour 1 Place milk, sugar, salt, and margarine in small saucepan. Heat over low heat until margarine melts and sugar dissolves. Cool to lukewarm. Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 41⁄2 cups flour. Attach bowl and dough hook to mixer.
a~b BASIC WHITE BREAD CONTINUED QQQQQQQQQQQ s QQQQQQQQQQQ VARIATIONS Cinnamon Bread Prepare dough, divide, and roll out each half to a rectangle, as directed on page 60. Mix together 1⁄2 cup sugar and 2 teaspoons cinnamon in small bowl. Spread each rectangle with 1 tablespoon softened margarine or butter. Sprinkle with half of sugar mixture. Finish rolling and shaping loaves. Place in well-greased 81⁄2x41⁄2x21⁄2-inch baking pans. Cover.
a~b WHOLE GRAINsWHEAT BREAD QQQQQQQQQQQ QQQQQQQQQQQ ⁄3 cup plus 1 tablespoon brown sugar 2 cups warm water (105°F to 115°F) 2 packages active dry yeast 5-6 cups whole wheat flour 3 ⁄4 cup powdered milk 2 teaspoons salt 1 ⁄3 cup oil 1 Dissolve 1 tablespoon brown sugar in warm water in small bowl. Add yeast and let mixture stand. Place 4 cups flour, powdered milk, 1⁄3 cup brown sugar, and salt in mixer bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 15 seconds.
a~b FRENCHs QQQQQQQQQQQ BREAD QQQQQQQQQQQ 2 packages active dry yeast 21⁄2 cups warm water (105°F to 115°F) 1 tablespoon salt 1 tablespoon margarine or butter, melted 7 cups all-purpose flour 2 tablespoons cornmeal 1 egg white 1 tablespoon cold water Dissolve yeast in warm water in warmed mixer bowl. Add salt, margarine, and flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute, or until well blended. Knead on Speed 2 about 2 minutes longer. Dough will be sticky.
a~b HONEY OATMEAL BREAD QQQQQQQQQQQ s QQQQQQQQQQQ 11⁄2 cups water 1 ⁄2 cup honey 1 ⁄3 cup margarine or butter 51⁄2-61⁄2 cups all-purpose flour 1 cup quick cooking oats 2 teaspoons salt 2 packages active dry yeast 2 eggs 1 egg white 1 tablespoon water Oatmeal Place water, honey, and margarine in small saucepan. Heat over low heat until mixture is very warm (120°F to 130°F). Place 5 cups flour, oats, salt, and yeast in mixer bowl. Attach bowl and dough hook to mixer.
a~b LIGHT RYE BREAD QQQQQQQQQQQ s QQQQQQQQQQQ ⁄4 ⁄4 2 2 1 1 2 1 2 ⁄4 3 2 31⁄2-4 cup honey cup light molasses teaspoons salt tablespoons margarine or butter tablespoons caraway seed cup boiling water packages active dry yeast cup warm water (105°F to 115°F) cups rye flour cups all-purpose flour Place honey, molasses, salt, margarine, caraway seed, and boiling water in small bowl. Stir until honey dissolves. Cool to lukewarm. Dissolve yeast in warm water in warmed mixer bowl.
a~b DILL BATTER BREAD QQQQQQQQQQQ s QQQQQQQQQQQ 2 packages active dry yeast 1 ⁄2 cup warm water (105°F to 115°F) 4 tablespoons honey, divided 2 cups large curd cottage cheese 2 tablespoons grated fresh onion 4 tablespoons margarine or butter, softened 3 tablespoons dill seed 3 teaspoons salt 1 ⁄2 teaspoon baking soda 2 eggs 1 cup whole wheat flour 3-31⁄2 cups all-purpose flour Dissolve yeast in warm water in warmed mixer bowl. Add 1 tablespoon honey and let stand 5 minutes.
a~b VEGETABLE CHEESE BREAD QQQQQQQQQQQ s QQQQQQQQQQQ 2 packages active dry yeast 1 cup warm water (105°F to 115°F) 2 cups whole wheat flour 3-31⁄2 cups all-purpose flour 2 tablespoons sugar 2 teaspoons salt 2 tablespoons margarine 1 cup warm low-fat milk (105°F to 115°F) 1 ⁄4 cup chopped sun-dried tomatoes 2 teaspoons instant minced onion 2 teaspoons dried parsley leaves 1 ⁄2 cup shredded sharp Cheddar cheese Dissolve yeast in warm water in small bowl. Set aside.
a~b BLUEBERRYsOAT BREAD QQQQQQQQQQQ QQQQQQQQQQQ 2 1 1 11⁄2 ⁄2 ⁄4 1 ⁄4 3 ⁄4 1 ⁄2 1 1 1 2 11⁄4 cups all-purpose flour cup rolled oats cup sugar teaspoons baking powder teaspoon baking soda teaspoon salt teaspoon allspice cup low-fat milk cup margarine or butter, melted tablespoon grated orange peel eggs cups fresh or frozen blueberries (not thawed) Combine dry ingredients in mixer bowl. Add milk, margarine, orange peel, and eggs. Attach bowl and flat beater to mixer.
a~b CINNAMON SWIRL ROUNDS QQQQQQQQQQQ s QQQQQQQQQQQ 1 cup firmly packed brown sugar 1 cup sugar 1 ⁄2 cup margarine or butter, softened 1 ⁄4 cup all-purpose flour 11⁄2 tablespoons cinnamon 1 ⁄2 cup chopped walnuts or pecans 1 recipe Basic Sweet Dough (see page 69) Place brown sugar, sugar, margarine, flour, cinnamon, and walnuts in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Turn dough onto lightly floured surface. Roll dough to 10x24-inch rectangle.
a~b RAPID MIX COOL RISE WHITE BREAD QQQQQQQQQQQ s QQQQQQQQQQQ 6-7 2 31⁄2 3 cups all-purpose flour tablespoons sugar teaspoons salt packages active dry yeast 1 ⁄4 cup margarine or butter, softened 2 cups very warm water (120°F to 130°F) Place 51⁄2 cups flour, sugar, salt, yeast, and margarine in mixer bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 15 seconds. Gradually add warm water and mix about 11⁄2 minutes longer.
a~b CRUSTY PIZZA DOUGH QQQQQQQQQQQ s QQQQQQQQQQQ 1 package active dry yeast 1 cup warm water (105°F to 115°F) 1 ⁄2 teaspoon salt 2 teaspoons olive oil 21⁄2-31⁄2 cups all-purpose flour 1 tablespoon cornmeal Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 21⁄2 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.
a~b BANANA NUT BREAD QQQQQQQQQQQ s QQQQQQQQQQQ ⁄3 ⁄2 2 13⁄4 1 1 1 ⁄2 ⁄2 1 1 1 ⁄2 1 cup shortening cup sugar eggs cups all-purpose flour teaspoon baking powder teaspoon baking soda teaspoon salt cup (2 medium) mashed ripe banana cup chopped walnuts or pecans Place shortening and sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 1 minute. Stop and scrape bowl. Turn to Speed 6 and beat about 1 minute longer. Add eggs. Turn to Speed 4 and beat about 30 seconds.
a~b BAKING POWDER BISCUITS QQQQQQQQQQQ s QQQQQQQQQQQ 2 cups all-purpose flour 4 teaspoons baking powder 1 ⁄2 teaspoon salt 1 ⁄3 cup shortening 2 ⁄3 cup low-fat milk Melted margarine or butter, if desired Place flour, baking powder, salt, and shortening in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 1 minute. Stop and scrape bowl. Add milk. Turn to Stir Speed and mix until dough starts to cling to beater. Avoid overbeating.
a~b BRAN MUFFINS QQQQQQQQQQQ s QQQQQQQQQQQ 1 cup boiling water 1 cup wheat bran 1 cup firmly packed brown sugar 1 ⁄2 cup sugar 1 ⁄2 cup shortening 2 eggs 2 cups buttermilk 1 teaspoon vanilla 21⁄2 cups all-purpose flour 21⁄2 teaspoons baking soda 1 teaspoon baking powder 1 ⁄2 teaspoon salt 2 cups bran cereal flakes Pour boiling water over bran in small bowl. Set aside. Place brown sugar, sugar, and shortening in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute.
a~b SOUR CREAM sCOFFEE CAKE QQQQQQQQQQQ QQQQQQQQQQQ ⁄2 cup firmly packed brown sugar 11⁄2 teaspoons cinnamon 1 cup chopped walnuts or pecans 3 cups all-purpose flour 11⁄2 cups sugar 3 teaspoons baking powder 1 teaspoon baking soda 1 ⁄2 teaspoon salt 1 cup margarine or butter, softened 1 cup reduced-fat sour cream 1 teaspoon vanilla 3 eggs 1 Combine brown sugar, cinnamon, and walnuts in small bowl. Set aside. Combine flour, sugar, baking powder, baking soda, and salt in mixer bowl.
a~b CARAMEL APPLE KUCHEN QQQQQQQQQQQ s QQQQQQQQQQQ 1 recipe Basic Sweet Dough (see page 69) 2 cups firmly packed brown sugar 6 tablespoons all-purpose flour 2 teaspoons cinnamon 6 tablespoons margarine or butter, softened 6-8 apples (8 cups), peeled and thinly sliced Divide dough in half. Press each half into greased 13x9x2-inch baking pan. Gently press edges 1⁄2 inch up sides. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk.
a~b CRISPY WAFFLES QQQQQQQQQQQ s QQQQQQQQQQQ 2 cups all-purpose flour 3 teaspoons baking powder 2 tablespoons sugar 1 ⁄2 teaspoon salt 2 eggs, separated 11⁄4 cups low-fat milk 1 ⁄4 cup margarine or butter, melted Combine flour, baking powder, sugar, and salt in mixer bowl. Add egg yolks, milk, and margarine. Attach bowl and flat beater to mixer. Turn to Speed 4 and mix about 30 seconds, or until ingredients are combined. Stop and scrape bowl. Turn to Speed 4 and mix about 15 seconds, or until smooth.
arb Attachments – For More Information call 1-800-541-6390 Multi-Function Attachment Pack Model FPPA KitchenAid has packaged its three most popular attachments in one carton. It includes a Rotor Slicer/Shredder (RVSA), Food Grinder (FGA), and Fruit/Vegetable Strainer Parts (FVSP). Attachment Pack Fruit &bl Vegetaer d o Fo er S train d Grin ® KitchenA St. Joseph, Solid id Michigan USA Off Slicer d&er Shred ® KitchenA St. Joseph, Solid id Michigan USA Off KitchenA St.
arb Attachments – For More Information call 1-800-541-6390 Food Tray Model FT Holds large quantities of food for quicker and easier juicing, puréeing and grinding. ® St. JoseKitchen ph, Aid Mich igan Solid USA Stat Off e Sp Stir eed 2 4 Cont 68 ro 10 l Sausage Stuffer nAid higa n USA Solid Model SSA 3 ⁄8" and 5⁄8" stuffing tubes make Bratwurst, Kielbasa, Italian or Polish Sausage and breakfast links.
arb Attachments – For More Information call 1-800-541-6390 Disc Slicer/Shredder Solid Model DVSA 3 discs create medium and thin slicing/shredding of fruits and veggies. Sta Off te Spe Stir ed 2 4 Con 6 8 trol 10 Grain Mill Model GMA Grinds low-moisture grains from very fine to extra coarse textures. henA Michigaid n USA Solid Sta Off te Spe Stir ed 2 4 Con 6 8 trol 10 Can Opener St. JosKitche eph nAid , Mic higa n USA Solid Model CO Opens cans quickly, leaves edges smooth and snag-free.
arb Attachments – For More Information call 1-800-541-6390 Citrus Juicer Model JE Juices citrus fruits quickly and thoroughly, strains out pulp. Sta te S Stir peed 24 C 6 8 ontrol 10 Pasta Maker Model SNFGA 5 plates make thin and thick spaghetti, flat noodles, macaroni, and lasagna. ® Water Jacket Made Model K5SS325 Max. Watts Volts 115 Hz 60 HOUSEHOLD USE ONLY Model K5AWJ Fill with ice, cold or hot water to keep cold mixtures cold, hot ones hot.
arb Attachments – For More Information call 1-800-541-6390 Pouring Shield Kitchen St. Joseph, Aid Michigan USA Solid Sta te Spe ed Con Off Stir trol 2 4 6 8 10 CAUTION: Unplu Heavy Dut y g before inserting of r emoving parts Model KPS2CL Minimizes splash-out when adding ingredients. Bowl Covers 2 pack, non-sealing bowl covers are dishwasher-safe (top rack). Mixer Covers Model K45CR (For 41⁄2 quart mixers) Model K5CR (For 5 quart mixers) Pasta &Sauces To protect mixers when not in use.
KITCHENAID is a registered Trademark of KitchenAid, U.S.A.
