STAND MIXER INSTRUCTIONS AND RECIPES 1-800-541-6390 9706634D Details Inside
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 stand mixer will also be covered by our one year full warranty. Please follow these instructions to receive this high-quality service.
Table of Contents INTRODUCTION Hassle-Free Replacement Warranty.....................................Inside Front Cover Product Registration Card...................................................Inside Front Cover Stand Mixer Safety ........................................................................................4 Important Safeguards....................................................................................4 Warranty...........................................................................
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.
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 tollfree 1-800-541-6390 to learn the location of a Service Center near you.
Electrical Requirements Volts: 120 A.C. only. Hertz: 60 The wattage rating for your stand mixer is printed on the trim band or on the serial plate. Do not use an extension cord. If the power supply cord is too short, have a qualified electrician or serviceman install an outlet near the appliance. Electrical Shock Hazard Plug into a grounded 3 prong outlet. The maximum rating is based on the attachment that draws the greatest load (power). Other recommended attachments may draw significantly less power.
Bowl-Lift Models* Stand Mixer Features Motor Head Speed Control Lever (see “Assembling Your Bowl-Lift Mixer” section) KitchenA h, Michi id gan USA St.
Assembling Your Bowl-Lift Mixer To Lower Bowl 1. Rotate handle back and down. To Remove Bowl 1. Be sure speed control is OFF and stand mixer is unplugged. 2. Place bowl lift handle in down position. 3. Remove flat beater, wire whip, or dough hook. 4. Grasp bowl handle and lift straight up and off locating pins. Electrical Shock Hazard Plug into a grounded 3 prong outlet. To Attach Flat Beater, Wire Whip, or Dough Hook 1. Turn speed control to OFF and unplug. 2.
Tilt-Head Models* Stand Mixer Features Attachment Hub (see “Attachments and Accessories” section) Motor Head Speed Control Lever (see “Speed Control Guide” section) l tro on d C 10 ee 8 Sp 4 6 e t 2 Sta tir lid Off S So Attachment Knob Motor Head Locking Lever (not shown) ION: CAUT id US henAigan Kitcph, Mich A St.
Assembling Your Tilt-Head Mixer 3. Tilt motor head back. 4. Slip beater onto beater shaft and press upward as far as possible. 5. Turn beater to right, hooking beater over pin of shaft. 6. Plug into a grounded 3 prong outlet. To Remove Flat Beater, Wire Whip Or Dough Hook 1. Turn speed control to OFF. 2. Unplug stand mixer. 3. Tilt motor head back. PIN 4. Press beater upward as far as possible. 5. Pull beater from beater shaft. Electrical Shock Hazard Plug into a grounded 3 prong outlet.
Using Your KitchenAid® Attachments 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 coffee cakes buns Mixing Time Your KitchenAid® stand mixer will mix faster and more thoroughly than most other electri
Care and Cleaning 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. Bowl, white flat beater and white dough hook may be washed in an automatic dishwasher. Or, clean them thoroughly in hot sudsy water and rinse completely before drying.
Speed Control Guide 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. Use with Can Opener attachment.
Mixing Tips Adding Ingredients Converting Your Recipe for the Mixer 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“ section.
Egg Whites Whipped Cream Place room temperature egg whites in clean, dry bowl. Attach bowl and wire whip. To avoid splashing, gradually turn to designated speed and whip to desired stage. See chart below. AMOUNT SPEED 1 egg white .....GRADUALLY to 10 2-4 egg whites......GRADUALLY to 8 6 or more egg whites......GRADUALLY to 8 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.
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.
APPETIZERS, ENTREES, AND VEGETABLES To Remove 3. Replace attachment hub cover. Tighten attachment knob by turning it clockwise. 1. Turn stand mixer off and unplug. 2. Loosen attachment knob by turning it counterclockwise. Rotate attachment slightly back and forth while pulling out.
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. Spread cheese mixture on 10" serving plate to within 1 or 2" of edge.
Spinach and Cheese Crostini 1 baguette loaf, cut into 1⁄2" slices 2 teaspoons butter or margarine 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 butter in 10" skillet over medium heat. Add onion and garlic.
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.
Stuffed New Potatoes 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" shells. Place insides of potatoes in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute.
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.
Herbed Whipped Squash 1 large butternut squash, baked (about 3 cups cooked) 1 ⁄4 cup butter or margarine, 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. Add all remaining ingredients. Turn to Speed 2 and mix about 30 seconds. Turn to Speed 4 and beat about 2 minutes. Yield: 6 servings (1⁄2 cup per serving).
Garden Quiche 1 1 1 8 6 ⁄3 1 1 1 5 1 Baked Pastry Shell (see “KitchenAid Pie Pastry” recipe) 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 nonstick skillet over medium-high heat. Add onion and bell pepper.
CAKES AND FROSTINGS Quick Yellow Cake 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.
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.
Chocolate Almond Brownie Cake Cake 7 squares (1 oz each) semisweet 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. Remove from heat; cool slightly.
Applesauce Cake 11⁄2 cups all-purpose flour 1 cup whole wheat flour 11⁄2 cups sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 ⁄2 teapoon salt 11⁄2 teaspoons cinnamon 1 ⁄2 teaspoon nutmeg 11⁄2 cups applesauce 1 ⁄2 cup margarine or butter, melted 2 eggs 1 cup chopped, peeled apple 1 ⁄2 cup chopped walnuts Caramel Creme Frosting, if desired (see “Carmel Creme Frosting” recipe) Combine dry ingredients in mixer bowl. Add applesauce, margarine, and eggs. Attach bowl and flat beater to mixer.
Chocolate Frosting 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. Stop and scrape bowl.
Caramel Creme Frosting ⁄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. Attach bowl and flat beater to mixer.
3 oz 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. To make mints, dip individual flexible candy molds in superfine sugar. Press in mint mixture.
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.
Macadamia Chocolate Chunk Cookies 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. Attach bowl and flat beater to mixer.
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.
Fudge Brownies 1 cup margarine or butter, softened 4 squares (1 oz each) unsweetened chocolate 2 cups sugar 1 teaspoon vanilla 3 eggs 1 cup all-purpose flour 1 ⁄2 teaspoon salt 1 cup chopped walnuts or pecans Melt 1⁄2 cup margarine and chocolate in small saucepan over low heat; cool. Place remaining 1 ⁄2 cup margarine, sugar, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Turn to Speed 6 and beat about 2 minutes. Turn to Speed 4.
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.
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.
Apple Pie 1 cup sugar 2 tablespoons allpurpose 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 “KitchenAid Pie Pastry” recipe) 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.
Vanilla Cream Pie ⁄2 cup sugar 6 tablespoons allpurpose 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 “KitchenAid Pie Pastry” recipe) 1 Meringue 1 ⁄4 teaspoon cream of tartar 1 ⁄8 teaspoon salt 3 egg whites 1 ⁄2 cup sugar Combine sugar, flour, and salt in heavy saucepan. Add milk and cook over medium heat until thickened, stirring constantly. Reduce heat to low.
Vanilla Cream Pie CONTINUED VARIATIONS Chocolate Cream Pie Add 2 squares (1 oz each) melted, unsweetened chocolate to filling along with margarine and vanilla. Proceed as directed in “Vanilla Cream Pie” recipe. Per serving (filling and crust): About 368 cal, 8 g protein, 49 g carb, 16 g fat, 86 mg chol, 298 mg sodium. Banana Cream Pie Slice 2 or 3 ripe bananas into pastry shell before adding filling. Proceed as directed in “Vanilla Cream Pie” recipe.
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" springform pan with no-stick cooking spray. To Make Crust: Combine cookie crumbs and butter in medium bowl; mix well.
YEAST BREADS AND QUICK BREADS General Instructions For Making And Kneading Yeast Dough with the Rapid Mix Method Off ate Spe Stir ed 2 4 Con 6 8 trol 10 “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 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, see “Shaping a Loaf” section. 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 81⁄2 x 41⁄2 x 21⁄2" 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.
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 “Basic Sweet Dough” recipe) Place brown sugar, sugar, butter, flour, cinnamon, and walnuts in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Turn dough onto lightly floured surface. Roll dough to 10 x 24" rectangle.
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.
Baking Powder Biscuits 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.
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 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. Add margarine, sour cream, and vanilla.
Pancakes 11⁄2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon sugar 1 ⁄2 teaspoon salt 1 ⁄2 cup fat-free egg substitute or 2 eggs 11⁄4 cups low-fat milk 3 tablespoons shortening, melted Combine flour, baking powder, sugar, and salt in mixer bowl. Add all remaining ingredients. 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.
Attachments – For More Information call 1-800-541-6390 Multifunction Attachment Pack ® Kitch St. Josep enAi h, Michig d an USA Solid Off Sta te Stir Speed Co 24 6 8 ntrol 10 Kitch St. Josep enAi h, Michig d an USA Solid Off 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).
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. For use with FGA. ® St. JoseKitchen ph, Aid Mich igan USA Solid St Off ate Sp Stir eed 2 4 Cont 68 ro 10 l Sausage Stuffer d an USA Solid Model SSA 3 ⁄8" and 5⁄8" stuffing tubes make Bratwurst, Kielbasa, Italian or Polish sausage and breakfast links. For use with FGA.
Attachments – For More Information call 1-800-541-6390 Grain Mill Model GMA Grinds low-moisture grains from very fine to extra coarse textures. nAid higa 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. Sta Off te Spe Stir ed 2 4 Con 6 8 trol 10 Pasta Roller Set St.
Attachments – For More Information call 1-800-541-6390 Citrus Juicer Model JE Juices citrus fruits quickly and thoroughly, strains out pulp. ta te Stir Speed 2 4 Con 6 8 trol 10 Water Jacket Mod 325 Max. Watts Volts 115 Hz 60 HOU USE ONLY Model K5AWJ Fill with ice, cold or hot water to keep cold mixtures cold, hot ones hot.
Attachments – For More Information call 1-800-541-6390 Pouring Shield Kitchen St. Joseph, Aid Michigan USA Model KN1PS Minimizes splash-out when adding ingredients. Solid Sta te Spe ed Con Off Stir trol 2 4 6 8 10 CAUTION: Bowl Covers 2 pack, non-sealing bowl covers are dishwasher-safe (top rack). Mixer Covers Model K45CR (For 41⁄2 qt mixers) Model K5CR (For 5 qt mixers) To cover mixers when not in use. Made of cotton and polyester, they are machine washable.
® Registered trademark/™ Trademark/ the shape of the mixer is a registered trademark of KitchenAid, U.S.A. 9706634 Rev. D © 2010. All rights reserved. Printed in U.S.A.
