2 CUP FOOD PROCESSOR INSTRUCTIONS AND RECIPES MODEL KFP750 1-800-541-6390 Details Inside ® ™ FOR THE WAY 1 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 Food Processor 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 original Food Processor 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 Product Registration Card ........................................................Inside Front Cover Food Processor Safety ........................................................................................3 Important Safeguards........................................................................................4 Electrical Requirements ........................................
Table of Contents FOOD PROCESSING TIPS Using the Multipurpose Blade..........................................................................14 Using a Slicing or Shredding Disc ....................................................................15 Using the Dough Blade....................................................................................16 Helpful Hints ...................................................................................................17 RECIPES Appetizers ....................
Food Processor 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.
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 Food Processor in water or other liquid. 3. Close supervision is necessary when any appliance is used by or near children. 4. Unplug from the outlet when not in use, before putting on or taking off parts, and before cleaning. 5. Avoid contacting moving parts. 6.
Electrical Requirements Volts: 120 V.A.C. only. Hertz: 60 Hz NOTE: This Food Processor has a polarized plug (one blade is wider than the other). To reduce the risk of electrical shock, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not modify the plug in any way. Do not use an extension cord.
Food Processor Features Medium (4 mm) Shredding Disc Work Bowl Heavy Duty Base Medium (4 mm) Slicing Disc Disc Stem Fine (2 mm) Slicing Disc Off On Pulse Work Bowl Cover with Tall Feed Tube 4-Cup Mini Bowl and Mini Blade Spatula/ Cleaning Tool Dough Blade Stainless Steel Multipurpose Blade 2-Piece Food Pusher 6
Food Processor Features Disc Stem Stem fits over the power shaft on the base and into the bottom of a slicing or shredding disc. Work Bowl Cover with Tall Feed Tube Feed tube accommodates long food items with a minimum of sectioning. Unlike extra-wide feed tubes, there is no pusher interlock system, so the entire length of the tube can be filled with food. Stainless Steel Multipurpose Blade Versatile blade chops, minces, blends, mixes, and emulsifies in a matter of seconds.
Preparing the Food Processor for Use 4. Insert the desired accessory into the work bowl. See pages 9–10 for accessory instructions. 5. Place the work bowl cover on the work bowl with the feed tube just to the left of the work bowl handle. Grasp the feed tube and turn the cover to the right until it locks into place. WARNING Cut Hazard Handle blades carefully. Failure to do so can result in cuts.
Preparing the Food Processor for Use Mini Bowl Assembly WARNING 1. Place the mini bowl inside the work bowl over the power shaft. Rotate the mini bowl until it falls into place. When properly seated in the work bowl, the mini bowl cannot be rotated. Cut Hazard Handle blades carefully. Failure to do so can result in cuts. Multipurpose Blade and Dough Blade Assembly Place the blade on the power shaft. Rotate the blade so it falls into place on the shaft. 2. Fit the mini blade on the power shaft.
Using the Food Processor Turning the Food Processor On and Off WARNING 1. To turn on the Food Processor, press the On Button. The unit will run continuously and the indicator light will glow. Rotating Blade Hazard Off On Always use food pusher. Pulse Keep fingers out of openings. Keep away from children. Failure to do so can result in amputation or cuts. 2. To stop the Food Processor, press the Off Button.
Using the Food Processor The 2-Piece Food Pusher To slice or shred small items, insert the 2-piece food pusher into the feed tube, turn the top of the pusher left or right to unlock the small pusher, and lift to remove. Use the small feed tube and pusher to process small or slender items, like single carrots or celery stalks. When not using the small feed tube, be sure to lock the small pusher into place. To slowly drizzle oil into ingredients, just fill the small pusher with the desired amount of oil.
Disassembling the Food Processor place one finger through the center opening to grip the blade shaft. Then remove food from the bowl and blade with a spatula. WARNING Cut Hazard Handle blades carefully. Failure to do so can result in cuts. 5. The multipurpose blade can be removed from the work bowl before the contents are emptied. The blade can also be held in place as you remove food: grasp the work bowl from the bottom and Cleaning the Food Processor 4.
Troubleshooting • If your Food Processor should fail to operate, check the following: – Make sure the work bowl and work bowl cover are properly locked on the base. – See if the Food Processor is plugged into a proper electrical outlet. If it is, unplug the Food Processor, then plug it into the same outlet again. If the Food Processor still does not work, check the fuse or circuit breaker on the electrical circuit the Food Processor is connected to and make sure the circuit is closed.
Food Processing Tips USING THE MULTIPURPOSE BLADE To mince garlic or to chop fresh herbs or small quantities of vegetables: With processor running, add food through the feed tube. Process until chopped. For best results, make sure work bowl and herbs are very dry before chopping. To chop fresh fruits or vegetables: Peel, core, and/or remove seeds. Cut food in 1 to 11⁄2-inch pieces. Process food to desired size, using short pulses, 1 to 2 seconds each time. Scrape sides of bowl, if necessary.
Food Processing Tips To grate hard cheeses, such as Parmesan and Romano: To slice or shred fruits or vegetables that are long and relatively small in diameter, such as celery, carrots, and bananas: Never attempt to process cheese that cannot be pierced with the tip of a sharp knife. You can use the multipurpose blade to grate hard cheeses. Cut cheese in 1-inch pieces. Place in work bowl. Process, using short pulses, until coarsely chopped. Process continuously until finely grated.
Food Processing Tips To slice uncooked meat or poultry, such as stir-fry meats: USING THE DOUGH BLADE Cut or roll food to fit feed tube. Wrap and freeze food until hard to the touch, 30 minutes to 2 hours, depending on thickness of food. Check to be sure you can still pierce food with the tip of a sharp knife. If not, allow to thaw slightly. Process, using even pressure. The dough blade is specially designed for mixing and kneading yeast dough quickly and thoroughly.
Helpful Hints 7. Sometimes slender foods, such as carrots or celery, fall over in the feed tube, resulting in an uneven slice. To minimize this, cut food in several pieces and pack the feed tube with the food. For processing small or slender items, the small feed tube in the two piece food pusher will prove especially convenient. 8. When preparing a cake or cookie batter or quick bread, use the multipurpose blade to cream fat and sugar first. Add dry ingredients last.
Helpful Hints 14. After removing the work bowl cover, place it upside down on the counter. This will help keep the counter clean. 15. To remove the contents of the work bowl without removing the multipurpose blade, grasp the work bowl from the bottom and place one finger through the center opening to hold the blade in place. Then remove food from the bowl and blade with a spatula. 16.
1 bakery croissant or white bread slice, torn into pieces 1 shallot, cut into quarters 1 clove garlic 15 large (about 14 oz.) mushrooms, cleaned 6 ounces ground sausage 1 teaspoon Worcestershire sauce 1 ⁄2 teaspoon dry mustard 1 ⁄4 teaspoon hot pepper sauce 1 cup shredded Cheddar cheese 2 tablespoons snipped fresh chives, if desired Position mini bowl and mini blade in work bowl. Add croissants. Process until finely crumbled, 10 to 20 seconds. Remove and set aside.
Cheddar Wheat Crackers 2 ounces sharp Cheddar cheese, chilled 1 ounce Parmesan cheese, room temperature 3 ⁄4 cup rolled oats 1 ⁄2 cup (about 4 oz.
Caramelized Onion Puff Pastry Squares 6 ounces Gouda or smoked Gouda cheese, wax removed 1 jumbo yellow onion, cut into quarters lengthwise 1 tablespoon vegetable oil 1 tablespoon brown sugar 1 tablespoon balsamic vinegar 1 ⁄4 teaspoon coarsely ground black pepper 1 ⁄8 teaspoon salt 1 sheet (from 171⁄4-oz. pkg.) frozen puff pastry, thawed 2 tablespoons chopped fresh parsley leaves, if desired Position 4 mm shredding disc in work bowl. Add Gouda cheese. Process to shred. Remove and set aside.
Hot Artichoke Dip 4 ounces Asiago or Parmesan cheese, room temperature 2 green onions, cut into 1-inch pieces 1 ⁄2 red or green jalapeno pepper, seeded and cut into quarters 1 small clove garlic 1 can (14 oz.) artichoke hearts, well drained and cut into halves 3 ⁄4 cup mayonnaise 1 package (3 oz.) cream cheese, cut into 1-inch pieces Position 4 mm shredding disc in work bowl. Add Asiago cheese. Process to shred. Remove and set aside. Exchange shredding disc for multipurpose blade in work bowl.
Roasted Salsa Verde 2 mild yellow chile peppers, cut into halves and seeded 1 serrano chile pepper, cut into halves and seeded 2 cloves garlic, peeled 1 pound fresh tomatillos, husks removed 1 ⁄2 red bell pepper, seeded and cut into 11⁄2-inch pieces 1 small onion, cut into quarters 1 tablespoon olive or vegetable oil 1 tablespoon fresh lime juice 1 teaspoon sugar 1 ⁄2 teaspoon salt Place yellow and serrano peppers, garlic, tomatillos, bell pepper, and onion in 15 x 10 x 2-inch baking pan.
SALADS AND DRESSINGS Dilled Sour Cream Cucumbers and Onions 2 1 1 ⁄2 3 ⁄4 1 ⁄4 1 ⁄4 medium cucumbers teaspoon salt small onion cup sour cream cup mayonnaise cup loosely packed fresh dill 1 tablespoon white wine vinegar 2 teaspoons sugar 1 1 ⁄4- ⁄2 teaspoon black pepper Position 2 mm slicing disc in work bowl. Add cucumbers in batches. Process to slice. Remove to medium mixing bowl. Sprinkle with salt; toss to coat. Let stand 1⁄2 hour. Drain and spread on paper towels. Set aside.
Mediterranean Hot Chicken Salad 3 cups (about 1 lb.) cooked chicken chunks 1 ⁄4 cup whole pitted kalamata olives 3 green onions, cut into 1-inch pieces 1 ⁄2 bulb fennel, cut into halves lengthwise 1 ⁄2 cup mayonnaise* 1 ⁄4 cup sour cream* 2 teaspoons all-purpose flour 1 tablespoon fresh oregano leaves 1 tablespoon lemon juice 1 ⁄4 teaspoon salt 1 ⁄8 teaspoon black pepper 1 ⁄2 cup (2 oz.) crumbled feta cheese 1 ⁄4 cup pine nuts Position multipurpose blade in work bowl. Add chicken, olives, and onions.
Chicken Wild Rice Salad 2 green onions, cut into 1-inch pieces 1 pound boneless, skinless chicken breast halves, grilled or broiled and cooled 1 ⁄2 large red bell pepper, seeded and cut into quarters lengthwise 1 medium rib celery 2 cups cooked wild rice, cooled Dressing 1 ⁄2 cup vegetable oil 1 ⁄4 cup white wine or rice vinegar 2 tablespoons Dijon mustard 1 ⁄2 teaspoon salt 1 ⁄2 teaspoon coarsely ground black pepper 1 ⁄2 teaspoon hot pepper sauce Position multipurpose blade in work bowl. Add onions.
Broccoli Kohlrabi Salad 1 stalk (about 3⁄4 lb.) broccoli 2 bulbs kohlrabi, peeled and cut into eighths lengthwise 1 large carrot, peeled Dressing 1 ⁄3 cup vegetable oil 3 tablespoons red wine vinegar 1 tablespoon fresh lemon juice 2 green onions, cut into 1-inch pieces 1 teaspoon prepared mustard 1 teaspoon sugar 1 ⁄2 teaspoon coarsely ground black pepper 1 ⁄4 teaspoon salt Position 2 mm slicing disc in work bowl. Add broccoli (stalk and florets), cutting to fit feed tube if necessary. Process to slice.
SOUPS AND SANDWICHES Cheddar Broccoli Soup 8 ounces sharp Cheddar cheese, chilled 1 small onion, cut into halves lengthwise 1 rib celery, cut into 21⁄2-inch pieces 2 tablespoons butter or margarine 1 large head (about 1 lb.) broccoli 3 cups chicken broth 2 cups milk, divided 1 ⁄4 cup all-purpose flour 2 teaspoons Dijon mustard 1 teaspoon curry powder, if desired 1 ⁄8 teaspoon hot pepper sauce Position 4 mm shredding disc in work bowl. Add cheese. Process to shred. Remove and set aside.
Roasted Butternut Squash Soup with Herb Pistou Soup 1 large (about 21⁄2 lb.) butternut squash, peeled, seeded, and cut into quarters lengthwise 1 large onion, cut into halves lengthwise 2 large cloves garlic, cut into quarters 2 tablespoons olive oil 5 cups chicken broth, divided 1 can (15 oz.) pumpkin puree, divided 3 ⁄4 teaspoon salt 1 ⁄4 teaspoon cayenne pepper 1 cup whipping cream Position 2 mm slicing disc in work bowl. Add squash in batches. Process to slice. Remove to large mixing bowl. Add onion.
Pan-Fried Veggie Burgers 8 ounces Monterey Jack cheese, chilled 3 firm Roma tomatoes, cored 2 large cloves garlic 1 ⁄4 small red onion, cut into 1-inch pieces 1 ⁄4 medium green bell pepper, cut into 1-inch pieces 1 can (15 oz.) pinto or kidney beans, well drained 1 can (83⁄4 oz.
Muffaletta Sandwiches 1 medium plum tomato 2 large fresh basil leaves 2 tablespoons fresh parsley leaves 2 large cloves garlic 1 ⁄8 small red onion, peeled and cut into 1-inch pieces 1 ⁄4 cup pimiento-stuffed green olives 1 ⁄2 cup pitted ripe olives 1 ⁄2 cup pitted kalamata olives 1 ⁄4 cup prepared roasted red peppers, drained 1 tablespoon white wine vinegar 1 ⁄4 teaspoon dried oregano 1 ⁄4 teaspoon coarsely ground black pepper 1 ⁄4 cup extra virgin olive oil 2 loaves French bread*, cut into thirds and spli
French Onion Soup 8 ounces Gruyere or Swiss cheese, room temperature 2 jumbo yellow onions, cut into halves lengthwise 3 tablespoons butter or margarine 1 tablespoon allpurpose flour 1 ⁄2 teaspoon black pepper 3 cups beef broth 11⁄2 cups chicken broth 1 ⁄3 cup dry sherry 1 teaspoon Worcestershire sauce 6 diagonal slices (1⁄2-in. thick) French bread, lightly toasted 3 ounces freshly grated Parmesan cheese Position 4 mm shredding disc in work bowl. Add Gruyere cheese. Process to shred. Remove and set aside.
1 medium (about 11⁄2 lb.) eggplant 3 tablespoons olive oil 4 ounces mozzarella cheese, chilled 2 ounces Parmesan cheese, cut into 3 ⁄4-inch pieces and room temperature 1 cup ricotta cheese 1 egg 1 ⁄4 teaspoon salt 1 ⁄4 teaspoon black pepper 2 cups prepared tomato basil pasta sauce, divided 1 jar (7 oz.) roasted red peppers, well drained Position 2 mm slicing disc in work bowl. Cut eggplant into 21⁄2-inch lengths to fit feed tube. Process to slice. Remove to greased 15 x 10 x 1-inch pan, and arrange evenly.
Spring Mix Basmati Rice 1 clove garlic 1 medium shallot, cut into quarters 1 tablespoon olive oil 1 ⁄4 pound (about 1 cup) fresh green beans, trimmed 1 small carrot, peeled and cut into halves crosswise 11⁄2 cups chicken broth 1 cup water 1 teaspoon salt 1 ⁄4 teaspoon black pepper 1 teaspoon ground coriander, if desired 11⁄3 cups basmati or jasmine rice 1 ⁄2 pound fresh asparagus 2 teaspoons fresh thyme leaves 2 tablespoons loosely packed fresh parsley leaves 1 ⁄4 small red bell pepper, cut into quarters P
Loaded Baked Potato Casserole 3 strips bacon 4 ounces extra sharp Cheddar cheese, chilled 4 ounces smoked sharp Cheddar cheese, chilled 1 ounce Parmesan cheese, room temperature 21⁄2 quarts water 2 teaspoons salt, divided 2 pounds russet potatoes 1 ⁄4 cup loosely packed fresh parsley leaves 6 green onions, cut into 1-inch pieces 1 container (16 oz.) sour cream 2 tablespoons all-purpose flour 1 ⁄2 teaspoon coarsely ground black pepper 1 slice (3-in.
Sweet & Sour Cabbage Sauté ⁄2 head (about 1 lb.) cabbage, cut into wedges 1 tart apple, peeled, cut into quarters, and cored 1 small onion, cut into quarters lengthwise 5 strips bacon 2 tablespoons cider vinegar 2 tablespoons sugar 2 tablespoons water 1 ⁄4 teaspoon salt 1 ⁄4 teaspoon black pepper 1 Position 2 mm slicing disc in work bowl. Add cabbage, apple, and onion in batches. Process to slice. Set aside. In large skillet over medium heat, cook bacon until crisp. Remove bacon, drain, and set aside.
2 large cloves garlic 1 piece (2-in.
Beef and Broccoli Stir-Fry 2 cloves garlic 1 egg white 1 tablespoon cornstarch, divided 2 tablespoons soy sauce, divided 1 teaspoon dark sesame oil 1 ⁄4 teaspoon crushed red pepper flakes 1 ⁄8 teaspoon ginger 1 pound beef flank steak, cut into 21⁄2-inch wide pieces and frozen for 40-55 minutes 3 ⁄4 cup beef broth 11⁄2 tablespoons oyster sauce, if desired 1 cup fresh mushrooms 1 medium onion, cut into halves lengthwise 1 ⁄2 medium head (about 8 oz.
Deep Dish Pizza Crust 1 cup water 2 tablespoons olive oil 1 package active dry yeast 3 cups all-purpose flour 1 ounce freshly grated Parmesan cheese (see TIPS) 1 teaspoon sugar 3 ⁄4 teaspoon salt 1 ⁄2 teaspoon dried basil Olive oil Cornmeal Sauce 11⁄2-2 cups prepared pizza, Alfredo, barbecue, or other favorite sauce Topping 3 cups cooked sausage or ground beef, sliced pepperoni, Canadian bacon, ham, shrimp, cooked chicken, roasted peppers, fresh mushrooms, olives, onion, roasted garlic, fresh basil leaves
Chicken Satay with Peanut Sauce Chicken 2 cloves garlic 1 teaspoon coarsely chopped gingerroot 1 ⁄4 cup soy sauce 2 tablespoons peanut or vegetable oil 2 teaspoons brown sugar 1-11⁄4 pounds chicken breast tenders Position multipurpose blade in work bowl. With processor running, add garlic and gingerroot through the feed tube. Process until chopped, 5 to 10 seconds. Add soy sauce, oil, and brown sugar. Process until blended and sugar dissolves, 15 to 20 seconds.
Herbed Salmon Cakes with Cilantro-Caper Mayonnaise Mayonnaise 3 tablespoons lightly packed fresh cilantro leaves 1 ⁄2 cup mayonnaise or salad dressing 1 tablespoon drained capers Position mini bowl and mini blade in work bowl. With processor running, add cilantro through the feed tube. Process until chopped, 8 to 10 seconds. Scrape sides of bowl. Add mayonnaise and capers. Process until mixed, 10 to 12 seconds. Remove to small bowl; cover and refrigerate.
BREADS Honey Wheat Bread ⁄3 cup milk ⁄3 cup water 3 tablespoons butter or margarine, cut into pieces 3 tablespoons honey 1 package active dry yeast 11⁄2 cups all-purpose flour 11⁄2 cups whole wheat flour 3 ⁄4 cup walnut halves or pieces 1 ⁄4 cup wheat germ 1 teaspoon salt 1 teaspoon melted butter or margarine, if desired 1 teaspoon wheat germ, if desired 2 1 Combine milk, water, 3 tablespoons butter, and honey in small saucepan. Heat over low heat until warm, 105°F to 115°F. Stir in yeast to dissolve.
Country White Bread ⁄4 cup water ⁄4 cup milk 2 tablespoons butter or margarine 1 package active dry yeast 3 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 teaspoon melted butter or margarine, if desired 3 1 Combine water, milk, and 2 tablespoons butter in small saucepan. Heat over low heat until warm, 105°F to 115°F. Stir in yeast to dissolve. Set aside. Position dough blade in work bowl. Add flour, sugar, and salt. Process until mixed, about 5 seconds, scraping sides of bowl if necessary.
Country White Bread Variations Cinnamon Bread After first rising, roll out dough into a 15 x 9-inch rectangle. Spread with 1 tablespoon soft butter or margarine. Sprinkle with 3 tablespoons sugar and 1 teaspoon cinnamon. Starting at short end, roll firmly to form loaf. Pinch to seal ends and bottom seam. Place seam side down in 81⁄2 x 41⁄2 x 21⁄2-inch greased loaf pan. Proceed as directed for white bread. Yield: 1 loaf (12 servings). Per Serving: About 150 cal, 4 g pro, 27 g carb, 3.
Cranberry-Walnut Scones 2 cups all-purpose flour 2 teaspoons baking powder 1 ⁄4 teaspoon cinnamon 1 ⁄8 teaspoon nutmeg 1 ⁄4 teaspoon salt 2 tablespoons sugar 1 ⁄3 cup cold butter or margarine, cut into 1 ⁄2-inch pieces 1 egg yolk 2 ⁄3 cup whipping cream 3 ⁄4 cup dried cranberries 2 ⁄3 cup walnut halves or pieces 1 teaspoon sugar, if desired Position multipurpose blade in work bowl. Add flour, baking powder, cinnamon, nutmeg, salt, and 2 tablespoons sugar. Process until thoroughly mixed, about 10 seconds.
Banana Macadamia Nut Bread 3 medium ripe bananas 2 eggs 1 ⁄2 cup butter or margarine, cut into pieces and softened 3 tablespoons buttermilk 1 teaspoon vanilla 1 cup sugar 11⁄2 teaspoons baking powder 1 ⁄2 teaspoon baking soda 1 ⁄2 teaspoon salt 1 ⁄4 teaspoon cinnamon 2 cups all-purpose flour* 1 jar (3.25 oz.) macadamia nuts Position 2 mm slicing disc in work bowl. Add bananas. Process to slice. Exchange slicing disc for multipurpose blade in work bowl. Add eggs, butter, buttermilk, vanilla, and sugar.
Crust 16 squares (21⁄2 in. each) graham crackers, broken 1 ⁄4 cup butter or margarine, melted Filling 2 packages (8 oz. each) cream cheese, softened 2 eggs 11⁄3 cups sour cream 2 ⁄3 cup sugar 1 teaspoon vanilla 1 ⁄8 teaspoon salt Position multipurpose blade in work bowl. Add crackers. Process until fine crumbs form, 40 to 50 seconds. Drizzle butter over crumbs. Process until combined, 15 to 25 seconds. Press in bottom and 11⁄2 inches up sides of 9-inch springform pan.
Fresh Fruit Tart Crust 1 cup all-purpose flour 2 teaspoons sugar 1 ⁄4 teaspoon salt 1 ⁄4 cup cold butter, cut into 1-inch pieces 1 tablespoon cold shortening 1 egg yolk 2 tablespoons ice water 1 teaspoon lemon juice 1 egg, blended with 1 tablespoon water Filling 1 ⁄4 cup sugar 1 tablespoon cornstarch 1 ⁄8 teaspoon salt 3 ⁄4 cup half-and-half 2 egg yolks, beaten 1 ⁄2 teaspoon vanilla Topping 1 medium peach, peeled, cut into halves, and pit removed 1 cup fresh strawberries, hulled 2 tablespoons apple jelly,
Pear Hazelnut Crunch Pie 1 9-inch pastry crust (see page 50) Topping 11⁄2 cups hazelnuts 1 ⁄3 cup all-purpose flour 1 ⁄2 cup packed brown sugar 1 ⁄2 cup rolled oats 1 ⁄4 teaspoon cinnamon 1 ⁄4 teaspoon nutmeg 1 ⁄2 cup butter or margarine, cut into pieces and softened Filling 4 large firm pears, peeled, cut into halves lengthwise, and cored 1 ⁄4 cup granulated sugar 1 tablespoon all-purpose flour 1 tablespoon lemon juice 1 ⁄2 teaspoon cinnamon Fit crust into 9-inch pie plate. Flute edges; set aside.
Pastry Crust One Crust 1 cup all-purpose flour 1 ⁄4 teaspoon salt 1 ⁄4 cup cold shortening 1 tablespoon cold butter or margarine, cut up 2-4 tablespoons ice water Two Crusts 2 cups all-purpose flour 3 ⁄4 teaspoon salt 1 ⁄2 cup cold shortening 3 tablespoons cold butter or margarine, cut up 5-7 tablespoons ice water Position multipurpose blade in work bowl. Add flour and salt. Process until mixed, about 2 seconds. Add shortening and butter. Pulse 3 to 4 times, 2 to 3 seconds each time, or until crumbly.
Carrot Cake With Cream Cheese Frosting Cake 1 pound (6-7 medium) carrots 2 cups sugar 2 ⁄3 cup vegetable oil 3 eggs 2 teaspoons vanilla 21⁄4 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 ⁄2 teaspoon salt 1 ⁄4 teaspoon nutmeg 1 ⁄2 cup pecan halves or pieces 1 ⁄4 cup raisins 1 ⁄4 cup flaked coconut Position 4 mm shredding disc in work bowl. Add carrots, cutting to fit feed tube if necessary. Process to shred. (Yield should be about 3 cups.
Vanilla Chocolate Chunk Cookies ⁄2 cup butter or margarine, softened 1 ⁄3 cup shortening 1 ⁄2 cup granulated sugar 1 ⁄2 cup packed brown sugar 2 eggs* 2 teaspoons vanilla 1 teaspoon baking soda 1 ⁄2 teaspoon salt 2 cups all-purpose flour 11⁄4 cups white chocolate chunks 11⁄4 cups milk chocolate chunks 1 Position multipurpose blade in work bowl. Add butter, shortening, granulated sugar, and brown sugar. Process until creamy, about 20 seconds. Add eggs, vanilla, baking soda, and salt.
KitchenAid® Food Processor Warranty for the 50 United States and District of Columbia This warranty extends to the purchaser and any succeeding owner for Food Processors 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 Food Processor.
KitchenAid® Food Processor Warranty for Puerto Rico A limited one year warranty extends to the purchaser and any succeeding owner for Food Processors operated in Puerto Rico. During the warranty period, all service must be handled by an Authorized KitchenAid Service Center. Please bring the Food Processor, or ship it prepaid and insured, to the nearest Authorized Service Center. Call toll-free 1-800-541-6390, 8 a.m. to 8 p.m., Monday through Friday, 10 a.m. to 5 p.m.
Ordering Accessories and Replacement Parts To order accessories or replacement parts for your Food Processor, visit KitchenAid.com or call toll-free 1-800-541-6390, 8 a.m. to 8 p.m., Monday through Friday, 10 a.m. to 5 p.m., Saturday, Eastern Time. You can also write to: Customer Satisfaction Center KitchenAid Portable Appliances P.O. Box 218 St.
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® FOR THE WAY IT’S MADE.™ ® Registered Trademark/™Trademark of KitchenAid, U.S.A. © 2004. All rights reserved.
