ACCOLADE™ 400 TILT-HEAD STAND MIXER INSTRUCTIONS AND RECIPES 1-800-541-6390 Details Inside ® FOR THE WAY IT’S MADE.
Hassle-Free 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 will also be covered by our one year full warranty. Please follow these instructions to receive this quality service.
Table of Contents INTRODUCTION Hassle-Free Replacement Warranty...........................................Inside Front Cover Proof of Purchase & Product Registration ................................Inside Front Cover Important Safeguards........................................................................................2 Electrical Requirements ......................................................................................3 Troubleshooting Problems ................................................
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: DANGER You can be killed or seriously injured if you don’t immediately follow instructions.
Electrical Requirements Volts: 120 A.C. only. Hertz: 60 The wattage rating for your Stand Mixer is printed on the serial tag. WARNING Do not use an extension cord. If the power cord is too short, have a qualified electrician or serviceman install an outlet near the appliance. Electrical Shock Hazard Plug into a grounded 3 prong outlet. Do not remove ground prong. Do not use an adapter. Do not use an extension cord. Failure to follow these instructions can result in death, fire, or electrical shock.
5 Quart Tilt-Head Mixer Features Attachment Hub (see page 12) Attachment Knob Motor Head Motor Head Locking Lever (not shown) Speed Control Lever Beater Shaft Flat Beater Beater Height Adjustment Screw 5 Quart Stainless Steel Bowl Stainless Steel Wire Whip Bowl Lock Plate Dough Hook 4
Assembling Your 5 Quart Tilt-Head Mixer 5. Slip beater onto beater shaft and press upward as far as PIN possible. 6. Hook beater over pin on shaft by turning clockwise (right). 7. Unlock motor head and lower. 8. Lock motor head and plug into a grounded 3 prong outlet. se t Stir 2 4 6 8 10 TIO N CAU : Un p lu g be rting inse fore m of re g ovin parts /O Off Re OFF ON To Attach Bowl To Remove Flat Beater, Wire Whip or Dough Hook 1. Turn speed control to OFF. 2.
Assembling Your 5 Quart Tilt-Head Mixer To Attach Pouring Shield 1. Turn speed control to OFF. 2. Unplug stand mixer or disconnect power. 3. Attach bowl along with flat beater, dough hook, or wire whip. Lower and lock motor head. To Operate Speed Control Plug into a grounded 3 prong outlet. Speed control lever should always be set on lowest speed for starting, then gradually moved to desired higher speed to avoid splashing ingredients out of bowl. See page 9 for Speed Control Guide.
Using Your Stand Mixer Accessories Flat Beater for normal to heavy mixtures: cakes creamed frostings candies cookies pie pastry biscuits quick breads meat loaf mashed potatoes Wire Whip for mixtures that need air incorporated: eggs egg whites heavy cream boiled frostings sponge cakes angel food cakes mayonnaise some candies Dough Hook for mixing and kneading yeast doughs: breads rolls pizza dough coffee cakes buns Mixing Time Your KitchenAid® Stand Mixer will mix faster and more thoroughly than most o
Care and Cleaning 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 Stand Mixer before cleaning. Wipe Stand Mixer with a soft, damp cloth. Do not use household/commercial cleaners. Do not immerse in water. Wipe off beater shaft frequently, removing any residue that may accumulate. WARNING Injury Hazard Unplug mixer before touching beaters.
Speed Control Guide All speeds have the Soft Start® feature which automatically starts the mixer at a lower speed to help prevent ingredient splash out and “flour puff” at startup then quickly increases to the selected speed for optimal performance. Number of Speed Stir STIRRING 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. Use with Ice Cream Maker attachment.
Mixing Tips Converting Your Recipe for the Mixer Adding Ingredients Always add ingredients as close to side of bowl as possible, not directly into moving beater. The Pouring Shield can be used to simplify adding ingredients. NOTE: If ingredients in very bottom of bowl are not thoroughly mixed, then the beater is not far enough into the bowl. See “Beater to Bowl Clearance,” page 8.
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 AMOUNT SPEED ⁄4 ⁄2 1 1 Whipping Stages Whipping Stages 1 ® With your KitchenAid mixer, egg whites whip quickly.
Attachments and Accessories General Information KitchenAid® Attachments are designed to assure long life. The attachment power shaft and hub socket are of a square design, to eliminate any possibility of slipping during the transmission of power to the attachment. The hub and shaft housing are tapered to assure a snug fit, even after prolonged use and wear. KitchenAid® Attachments require no extra power unit to operate them; the power unit is built-in.
Attachments – For More Information call 1-800-541-6390 Stand Mixer Attachment Packs The keys to a lifetime of convenience and flavor are available in three handy collections. Model FPPA Includes a Rotor Slicer/Shredder (RVSA), Food Grinder (FGA), and Fruit/Vegetable Strainer Parts (FVSP). Model KN12AP Includes the Food Grinder (FGA), Citrus Juicer (JE), Sausage Stuffer (SSA), and Food Tray (FT). Model KGSA Includes the Food Grinder (FGA), Rotor Slicer/Shredder (RVSA), and Pasta Maker Plates (SNPS).
Attachments – For More Information call 1-800-541-6390 Food Grinder Model FGA Grinds meat, firm fruits and vegetables, and dry bread. Cu sto m Sausage Stuffer Model SSA 3⁄8" and 5⁄8" stuffing tubes make Bratwurst, Kielbasa, Italian or Polish Sausage and breakfast links. Cu sto m Pasta Maker Model SNFGA 5 plates make thin and thick spaghetti, flat noodles, macaroni, and lasagna.
Attachments – For More Information call 1-800-541-6390 Fruit/Vegetable Strainer Model FVSFGA Makes preparing jams, purées, sauces and baby foods quick and easy. Cu sto m Food Tray Model FT Holds large quantities of food for quicker and easier juicing, puréeing and grinding. ® Rotor Slicer/Shredder Model RVSA Includes 4 cones: thin and thick slicer, fine and coarse shredder.
Attachments – For More Information call 1-800-541-6390 Pasta Roller and Cutter Set Model KPRA Makes lasagna noodles, fettuccini and linguine fini. 3 piece set includes Roller, Fettuccine Cutter and Spaghetti Cutter. Cu sto m Pasta Cutter Companion Set Cu sto m Model KPCA This all-metal, two cutter set will make spectacular angel hair pasta or lusciously thick egg noodles from your fresh pasta sheets. Includes recipes and cooking tips.
Attachments – For More Information call 1-800-541-6390 Ice Cream Maker Model KICA Enjoy up to 2 quarts of homemade ice cream, sorbet, and other frozen desserts - without ice, salt, or hand cranking! Includes freeze bowl, drive assembly, dasher, and bowl adapter ring. Grain Mill Model GMA Grinds low-moisture grains from very fine to extra coarse textures. Cu sto m Citrus Juicer Model JE Juices citrus fruits quickly and thoroughly, strains out pulp.
Attachments – For More Information call 1-800-541-6390 Can Opener Cu Model CO Opens cans quickly, leaves edges smooth and snag-free. sto m Pouring Shield Model KN1PS Minimizes splash-out when adding ingredients. Mixer Cover Pasta Model KMCC1 To protect mixers when not in use. Made of cotton and polyester, they are machine washable.
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. Add all remaining ingredients.
Layered Mexican Dip 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.
Nutty Cheese Ball 1 cup shredded sharp Cheddar cheese 1 cup shredded Swiss cheese 1 package (8 oz.) light cream cheese 2 tablespoons chopped fresh chives 2 teaspoons Worcestershire sauce 1 ⁄4 teaspoon paprika 1 ⁄2 teaspoon garlic powder 1 ⁄4 cup finely chopped pecans Place all ingredients, except pecans, in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute, or until well blended. On waxed paper, shape mixture into a ball. Roll ball in chopped pecans.
Mushroom-Onion Tartlets Pastry Crusts 4 oz. light cream cheese 3 tablespoons butter or margarine, divided 3 ⁄4 cup plus 1 teaspoon all-purpose flour 8 oz. fresh mushrooms, coarsely chopped 1 ⁄2 cup chopped green onions Filling 1 egg 1 ⁄4 teaspoon dried thyme leaves 1 ⁄2 cup shredded Swiss cheese To make Pastry Crusts, place cream cheese and 2 tablespoons butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Add 3⁄4 cup flour.
Sweet Potato Puff 2 medium sweet potatoes, cooked and peeled 1 ⁄2 cup low-fat milk 1 ⁄3 cup sugar 2 eggs 2 tablespoons butter or margarine 1 ⁄2 teaspoon nutmeg 1 ⁄2 teaspoon cinnamon Crunchy Praline Topping 2 tablespoons butter or margarine, melted 3 ⁄4 cup corn flakes 1 ⁄4 cup chopped walnuts or pecans 1 ⁄4 cup firmly packed brown sugar Place potatoes in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds.
Appetizer Cream Puffs with Creamy Feta Olive Filling Cream Puffs 1 cup water 1 ⁄2 cup butter or margarine 1 ⁄4 teaspoon salt 1 cup all-purpose flour 4 eggs Filling 1 package (8 oz.) light cream cheese 4 oz. crumbled tomato-basil feta cheese 1 ⁄2 cup light sour cream 1 ⁄3 cup finely chopped kalamata or ripe olives 1 ⁄2 teaspoon lemon pepper seasoning To make Cream Puffs, heat water, butter, and salt in a medium saucepan over high heat to a full rolling boil.
Mashed Potatoes 5 large potatoes (about 21⁄2 lbs.), peeled, quartered, and boiled 1 ⁄2 cup low-fat milk, heated 2 tablespoons butter or margarine 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.
Garden Quiche 1 1 1 8 6 ⁄3 1 1 1 5 1 Baked Pastry Shell (see page 49) tablespoon oil small onion, chopped medium green bell pepper, chopped oz. sliced fresh mushrooms eggs cup low-fat milk tablespoon chopped fresh parsley teaspoon salt drops hot pepper sauce cup (4 oz.) reducedfat shredded Swiss cheese Follow procedure for Baked Pastry Shell. Cool 10 minutes. Meanwhile, heat oil in large non-stick skillet over medium-high heat. Add onion and bell pepper. Cook about 1 minute, stirring frequently.
Mexican Meatloaf 1 cup salsa, divided 2 cups soft bread crumbs 1 small onion, chopped 1 egg 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme 1 ⁄2 teaspoon garlic salt 1 ⁄4 teaspoon pepper 1 pound lean ground beef 1 ⁄2 pound ground turkey Place 3⁄4 cup salsa, bread crumbs, onion, egg, Worcestershire sauce, thyme, garlic salt, and pepper in mixer bowl. Attach bowl and flat beater to mixer. Turn to STIR Speed, mix about 30 seconds. Add beef and turkey.
Chicken and Mushroom Casserole with Cheese Puff Topping Filling 2 tablespoons butter or margarine 3 boneless, skinless chicken breast halves, cut into 1 ⁄2-inch pieces 1 medium onion or 3 shallots, sliced 8 ounces button or crimini mushrooms, halved or quartered 1 can (141⁄2 oz.) diced tomatoes, undrained 2 tablespoons flour 1 ⁄2 teaspoon dried thyme leaves Pastry Topping 1 ⁄2 cup water 1 ⁄4 cup butter or margarine, cut up 1 ⁄4 teaspoon salt 1 ⁄2 cup all-purpose flour 2 eggs 2 oz.
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. Continuing on Speed 2, mix about 30 seconds. Stop and scrape bowl. Turn to Speed 6 and beat about 1 minute.
Caramel Walnut Banana Torte Topping 1 cup firmly packed brown sugar 1 ⁄2 cup butter or margarine 1 ⁄4 cup whipping cream 1 cup chopped walnuts Cake 11⁄2 cups sugar 1 ⁄2 cup butter or margarine, softened 1 cup (2 medium) mashed ripe banana 1 teaspoon vanilla 3 eggs 21⁄2 cups all-purpose flour 11⁄4 teaspoons baking powder 1 teaspoon baking soda 1 ⁄2 teaspoon salt 3 ⁄4 cup buttermilk Filling 1 ⁄2 cup sugar 3 tablespoons allpurpose flour 1 ⁄4 teaspoon salt 1 cup low-fat milk 1 egg, beaten 1 teaspoon vanilla 1
Angel Food Cake 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 30 to 60 seconds, or until egg whites are frothy. Add cream of tartar, salt, and vanilla.
Old-Fashioned Pound Cake 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.
Italian Cream Cake 5 eggs, separated ⁄2 cup butter or margarine 1 ⁄2 cup shortening 13⁄4 cups sugar 2 cups all-purpose flour 1 teaspoon baking soda 1 cup buttermilk 1 teaspoon vanilla 2 cups coconut 1 cup chopped pecans 1 Cream Cheese Frosting 4 cups powdered sugar 1 package (8 oz.) light cream cheese, softened 1 ⁄2 cup butter or margarine, softened 1 teaspoon vanilla Place egg whites in mixer bowl. Attach bowl and wire whip to mixer.
Chocolate Cake 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. Continuing on Speed 2, mix about 30 seconds. Stop and scrape bowl.
Sunshine Chiffon Cake 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. Continuing on Speed 4, beat about 15 seconds.
Chocolate Almond Brownie Cake 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 allpurpose flour Glaze 1 square (1 oz.) semisweet chocolate 1 teaspoon shortening Topping 1 ⁄2 cup whipping cream 1 tablespoon powdered sugar 1 ⁄4 teaspoon almond extract 2 tablespoons sliced almonds To make Cake, melt chocolate and butter in medium saucepan over low heat, stirring constantly.
Double Lemon Cake Roll Cake 4 eggs 3 ⁄4 cup granulated sugar 1 ⁄4 cup water 1 ⁄2 teaspoon vanilla 1 ⁄2 teaspoon lemon extract 2 ⁄3 cup all-purpose flour 1 teaspoon baking powder 1 ⁄4 teaspoon salt Lemon Filling 1 package (8 oz.) light cream cheese, softened 1 cup powdered sugar 1 tablespoon lemon juice 2 teaspoons grated lemon peel To make Cake, place eggs in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip eggs about 3 minutes, or until very thick and lemon colored.
Gingered Pear Upside-Down Cake Topping 1 ⁄2 cup packed brown sugar 1 ⁄4 cup butter or margarine 1 tablespoon light corn syrup 1 tablespoon finely chopped crystallized ginger 1 large ripe pear Cake 1 cup granulated sugar 1 ⁄2 cup shortening 1 teaspoon vanilla 2 eggs 11⁄2 cups all-purpose flour 1 ⁄2 cup low-fat milk 1 tablespoon finely chopped crystallized ginger 11⁄2 teaspoons baking powder 1 ⁄2 teaspoon nutmeg 1 ⁄4 teaspoon salt To make Topping, combine brown sugar, butter, and corn syrup in small saucepa
Cappuccino Fudge Cupcakes Cupcakes 1 ⁄2 cup butter or margarine, softened 11⁄2 cups sugar 3 eggs 3 ⁄4 cup milk 1 tablespoon plus 2 teaspoons instant espresso or coffee granules 13⁄4 cups all-purpose flour 11⁄2 teaspoons baking powder 1 ⁄4 teaspoon salt Coffee Cream 11⁄2 cups whipping cream 1 ⁄4 cup sugar 11⁄2 teaspoons instant espresso or coffee granules (optional) Fudge Sauce 4 squares (1 oz.
Caramel Creme Frosting ⁄2 cup butter or margarine 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 butter in medium saucepan. Add brown sugar and milk, stirring to blend. Heat to boiling. Cook about 1 minute, stirring constantly. Remove from heat. Add marshmallows. Stir until marshmallows melt and mixture is smooth. Place powdered sugar in mixer bowl. Add brown sugar mixture and vanilla.
Buttercream Frosting ⁄3 cup butter or margarine, softened 1 ⁄4 cup whipping cream or evaporated milk 1 teaspoon vanilla 1 ⁄4 teaspoon salt 4 cups powdered sugar, divided Low-fat milk, if necessary 1 Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute, or until creamy. Stop and scrape bowl. Add cream, vanilla, salt, and 1 cup powdered sugar. Turn to STIR Speed and mix about 30 seconds. Stop and scrape bowl.
COOKIES, BARS, AND CANDIES Creamy No-Cook Mints 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.
Divinity 3 ⁄4 1 ⁄2 2 1 cups sugar cup light corn syrup cup water egg whites teaspoon almond extract 1 cup chopped walnuts or pecans 3 Place sugar, corn syrup, and water in heavy saucepan. Cook and stir over medium heat to hard ball stage (248°F). Remove from heat and let stand until temperature drops to 220°F, without stirring. Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip about 1 minute, or until soft peaks form.
Chocolate Chip Cookies 1 cup granulated sugar 1 cup brown sugar 1 cup butter or margarine, 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 sugars, butter, eggs, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat about 30 seconds. Stop and scrape bowl. Turn to STIR Speed.
Peanut Butter Cookies ⁄2 cup peanut butter ⁄2 cup butter or margarine, softened 1 ⁄2 cup granulated sugar 1 ⁄2 cup 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 butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 1 minute, or until mixture is smooth. Stop and scrape bowl. Add sugars, egg, and vanilla. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl.
Lemon Cream Cheese Bars Crust 2 cups all-purpose flour 1 ⁄2 cup powdered sugar 1 cup (2 sticks) chilled butter, cut into chunks Cream Cheese Filling 1 package (8 oz.) light cream cheese 1 ⁄2 cup powdered sugar 2 tablespoons flour 2 eggs 1 teaspoon vanilla Lemon Filling 4 eggs 2 cups granulated sugar 1 ⁄4 cup all-purpose flour 1 teaspoon grated lemon peel 1 ⁄4 cup lemon juice Powdered sugar, if desired Place Crust ingredients in mixer bowl. Attach bowl and flat beater to mixer.
Sugar Cookies ⁄2 cup butter or margarine, softened 3 ⁄4 cup sugar 1 egg 1 teaspoon vanilla 2 cups all-purpose flour 1 ⁄2 teaspoon baking soda 1 ⁄4 teaspoon salt 1 Place butter and sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix 30 seconds. Turn to speed 4 and beat about 11⁄2 minutes. Stop and scrape bowl. Add egg and vanilla. Turn to Speed 6 and beat about 1 minute. Combine flour, soda and salt. Add to mixer bowl. Turn to STIR Speed and beat about 30 seconds.
Almond Kisses 3 egg whites 11⁄2 cups sugar 1 teaspoon almond extract 2 cups sliced almonds Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to Speed 10 and whip about 2 minutes, or until soft peaks form. Reduce to Speed 4 and gradually add sugar, beating about 1 minute. Stop and scrape bowl. Add almond extract. Turn to Speed 10 and whip 11⁄2 minutes, or until very stiff. Fold in almonds with rubber spatula.
21⁄4 cups all-purpose flour 3 ⁄4 teaspoon salt 1 ⁄2 cup shortening, well chilled 2 tablespoons butter or margarine, 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 butter into pieces and add to flour mixture. Turn to Stir Speed and mix 30 to 45 seconds, or until shortening particles are size of small peas.
Lemony Light Cheesecake Crust 15 reduced-fat cremefilled chocolate sandwich cookies, finely crushed (about 11⁄2 cups crumbs) 2 tablespoons butter or margarine, melted Filling 3 packages (8 oz. each) light cream cheese 1 cup sugar 1 tablespoon allpurpose flour 4 eggs 1 ⁄4 cup lemon juice 1 teaspoon grated lemon peel Spray bottom and sides of 9-inch springform pan with no-stick cooking spray. To make Crust, combine cookie crumbs and butter in medium bowl; mix well.
Tawny Pumpkin Pie 1 can (16 oz.) pumpkin 3 ⁄4 cup firmly packed brown sugar 3 eggs 1 teaspoon cinnamon 1 ⁄2 teaspoon ginger 1 ⁄2 teaspoon salt 1 ⁄4 teaspoon cloves 11⁄4 cups low-fat milk Pie Pastry for Onecrust Pie (see page 49) Place pumpkin, brown sugar, eggs, cinnamon, ginger, salt, and cloves in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrap bowl. Continuing on Speed 2, slowly add milk and mix about 11⁄2 minutes.
Double Chocolate Mousse with Raspberry Sauce Mousse 6 oz. bittersweet chocolate, chopped in 3⁄4-inch chunks 6 oz. white chocolate, chopped in 3⁄4-inch chunks 2 cups whipping cream, divided Raspberry Sauce 1 package (14-16 oz.) frozen unsweetened raspberries, thawed 1 ⁄4 cup water 1 ⁄4 cup sugar 1 tablespoon cornstarch To make Mousse, place bittersweet chocolate in one 3- to 4-cup microwave-safe bowl. Place white chocolate in a second microwave-safe bowl. Cover each with waxed paper.
Raspberry Filled Almond Meringue Dessert Meringue 2 cups toasted slivered almonds, finely chopped 8 egg whites, room temperature 1 tablespoon vanilla 1 teaspoon white vinegar 2 cups powdered sugar Filling 2 cups frozen raspberries (from 16 oz. bag) 1 ⁄2 cup granulated sugar 2 tablespoons cornstarch 1 ⁄4 cup water or orange juice 1 cup whipping cream 3 tablespoons powdered sugar To make Meringue, place egg whites in mixer bowl. Attach bowl and wire whip to mixer.
YEAST BREADS AND QUICK BREADS General Instructions For Making And Kneading Yeast Dough with the Rapid Mix Method 6 “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.
Bread Making Tips Making bread with a mixer is quite different from making bread by hand. Therefore, it will take some practice before you are completely comfortable with the new process. For your convenience, we offer these tips to help you become accustomed to bread making the KitchenAid® brand way. • Here are some alternative rising methods to use: (1) The bowl containing the dough can be placed on a wire rack over a pan of hot water.
Bread Making Tips Shaping A Loaf • 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. For such recipes, try starting with all but the last cup of flour in the initial mixing process. Then add the remaining flour as quickly as possible. Divide dough in half.
Basic White Bread ⁄2 3 2 3 cup low-fat milk tablespoons sugar teaspoons salt tablespoons butter or margarine 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 butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 41⁄2 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.
Basic White Bread CONTINUED VARIATIONS Cinnamon Bread Prepare dough, divide, and roll out each half to a rectangle, as directed on page 56. Mix together 1 ⁄2 cup sugar and 2 teaspoons cinnamon in small bowl. Spread each rectangle with 1 tablespoon softened butter or margarine. Sprinkle with half of sugar mixture. Finish rolling and shaping loaves. Place in well-greased 81⁄2x41⁄2x21⁄2-inch baking pans. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
Whole Grain Wheat Bread ⁄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.
French Bread 2 packages active dry yeast 21⁄2 cups warm water (105°F to 115°F) 1 tablespoon salt 1 tablespoon butter or margarine, melted 7 cups all-purpose flour 2 tablespoons cornmeal 1 egg white 1 tablespoon cold water Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and flour. Attach bowl and 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.
Honey Oatmeal Bread 11⁄2 cups water 1 ⁄2 cup honey 1 ⁄3 cup butter or margarine 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 butter 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. Turn to Speed 2 and mix about 15 seconds.
Light Rye Bread ⁄4 ⁄4 2 2 1 1 2 1 2 ⁄4 3 2 31⁄2-4 cup honey cup light molasses teaspoons salt tablespoons butter or margarine 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, butter, caraway seed, and boiling water in small bowl. Stir until honey dissolves. Cool to lukewarm. Dissolve yeast in warm water in warmed mixer bowl.
Dill Batter Bread 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 butter or margarine, 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.
Vegetable Cheese Bread 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 butter or margarine 1 cup warm low-fat milk (105°F to 115°F) 1 ⁄4 cup chopped sundried 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.
Blueberry Oat Bread 2 cups all-purpose flour 1 cup rolled oats 1 cup sugar 11⁄2 teaspoons baking powder 1 ⁄2 teaspoon baking soda 1 ⁄4 teaspoon salt 1 ⁄4 teaspoon allspice 3 ⁄4 cup low-fat milk 1 ⁄2 cup butter or margarine, melted 1 tablespoon grated orange peel 2 eggs 11⁄4 cups fresh or frozen blueberries (not thawed) Combine dry ingredients in mixer bowl. Add milk, butter, orange peel, and eggs. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 30 seconds.
Basic Sweet Dough ⁄4 ⁄2 11⁄4 1 ⁄2 cup low-fat milk cup sugar teaspoons salt cup butter or margarine 2 packages active dry yeast 1 ⁄3 cup warm water (105°F to 115°F) 3 eggs, room temperature 51⁄2-61⁄2 cups all-purpose flour 3 1 Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture, eggs, and 5 cups flour. Attach bowl and dough hook to mixer.
Cinnamon Swirl Rounds 1 cup firmly packed brown sugar 1 cup sugar 1 ⁄2 cup butter or margarine, 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 66) Caramel Glaze 1 ⁄3 cup evaporated milk 2 tablespoons brown sugar 11⁄2 cups powdered sugar 1 teaspoon vanilla Place brown sugar, sugar, butter, flour, cinnamon, and walnuts in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute.
Rapid Mix Cool Rise White Bread 6-7 cups all-purpose flour 2 tablespoons sugar 31⁄2 teaspoons salt 3 packages active dry yeast 1 ⁄4 cup butter or margarine, softened 2 cups very warm water (120°F to 130°F) Place 51⁄2 cups flour, sugar, salt, yeast, and butter in mixer bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 20 seconds. Gradually add warm water and mix about 11⁄2 minutes longer.
Crusty Pizza Dough 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. Continuing on Speed 2, add remaining flour, 1⁄2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl.
Herb Garlic Baguettes 1 package active dry yeast 1 teaspoon sugar 1 ⁄4 cup warm water (105°F to 115°F) 31⁄4-31⁄2 cups all-purpose flour 1 tablespoon chopped fresh basil or 1 teaspoon dried basil 2 teaspoons chopped fresh oregano or 1 ⁄2 teaspoon dried leaf oregano 2 teaspoons chopped fresh thyme or 1 ⁄2 teaspoon dried leaf thyme 1 teaspoon fresh minced garlic 1 teaspoon salt 3 ⁄4 cup cold water 1 egg 1 teaspoon water Dissolve yeast and sugar in warm water.
Herb Pull-Apart Rolls 1 package active dry yeast 1 cup warm water (105°F to 115°F) 1 ⁄2 cup butter or margarine, melted 3-31⁄2 cups all-purpose flour 2 tablespoons sugar 11⁄2 teaspoons salt 1 ⁄4 teaspoon thyme 1 ⁄4 teaspoon oregano 1 ⁄4 teaspoon dill Dissolve yeast in warm water in warmed mixer bowl. Add 1⁄4 cup butter, 2 cups flour, sugar, salt, thyme, oregano, and dill. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix for 1 minute, or until well blended.
Banana Nut Bread ⁄3 ⁄2 2 13⁄4 1 1 1 ⁄2 1 ⁄2 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. Continuing on Speed 6, beat about 1 minute longer. Add eggs. Turn to Speed 4 and beat about 30 seconds. Stop and scrape bowl.
Lemony Raisin Bread 1 package active dry yeast 1 cup warm milk (105°F to 115°F) 4-41⁄2 cups all-purpose flour 1 cup raisins 1 ⁄4 cup sugar 1 teaspoon salt 1 teaspoon grated lemon peel 1 ⁄2 cup vegetable oil 1 ⁄2 cup butter or margarine, melted 4 egg yolks, beaten 1 egg white 1 tablespoon water Dissolve yeast in warm milk. Set aside. Place 3 cups flour, raisins, sugar, salt, and lemon peel in mixing bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 15 seconds.
Raisin Bran Muffins 1 1 1 1 1 ⁄2 1 ⁄2 2 2 11⁄2 21⁄2 21⁄2 1 ⁄2 2 1 cup boiling water cup wheat bran cup raisins cup brown sugar cup sugar cup shortening eggs cups buttermilk teaspoons vanilla cups all-purpose flour teaspoons baking soda teaspoon baking powder teaspoon salt cups bran cereal flakes Pour boiling water over bran in medium bowl. Add raisins. Set aside. Place brown sugar, sugar, and shortening in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute.
Sour Cream Coffee Cake ⁄2 cup firmly packed brown sugar 11⁄2 teaspoons cinnamon 1 cup chopped walnuts or pecans 3 cups all-purpose flour 11⁄2 cups granulated sugar 3 teaspoons baking powder 1 teaspoon baking soda 1 ⁄2 teaspoon salt 1 cup butter or margarine, 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, granulated sugar, baking powder, baking soda, and salt in mixer bowl.
Caramel Apple Kuchen 1 recipe Basic Sweet Dough (see page 66) 2 cups firmly packed brown sugar 6 tablespoons allpurpose flour 2 teaspoons cinnamon 6 tablespoons butter or margarine, 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.
Light and Fluffy Pancakes 4 1 1 ⁄3 1 ⁄4 eggs, separated cup cottage cheese cup all-purpose flour teaspoon salt Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and beat 2 to 21⁄2 minutes, or until egg whites are stiff but not dry. Place egg whites in another bowl. Place yolks in mixer bowl. Turn to Speed 2 and mix about 1 minute. Continuing on Speed 2, add cottage cheese, flour, and salt. Mix about 1 minute. Stop and scrape bowl.
KitchenAid® Stand Mixer Warranty for the 50 United States and District of Columbia This warranty extends to the purchaser and any succeeding owner for Stand Mixers operated in the 50 United States and District of Columbia. Length of Warranty: KitchenAid Will Pay For Your Choice of: One Year Full Warranty from date of purchase. Hassle-Free Replacement of your Stand Mixer. See inside front cover for details on how to arrange for service, or call the Customer Satisfaction Center toll-free at 1-800-541-6390.
KitchenAid® Stand Mixer Warranty for Puerto Rico A limited one year warranty extends to the purchaser and any succeeding owner for Stand Mixers operated in Puerto Rico. During the warranty period, all service must be handled by an Authorized KitchenAid Service Center. Please bring the Stand Mixer, or ship it prepaid and insured, to the nearest Authorized Service Center. Call toll-free 1-800-541-6390 to learn the location of a Service Center near you.
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® FOR THE WAY IT’S MADE.™ ® Registered trademark/™ Trademark/the shape of the mixer is a registered trademark of KitchenAid, U.S.A. 9703467 Rev. A © 2004. All rights reserved.
