5 SPEED ULTRA POWER BLENDER ® INSTRUCTIONS AND RECIPES 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 blender 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” blender 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 Hassle-Free Replacement Warranty...........................................Inside Front Cover Product Registration Card ........................................................Inside Front Cover Important Safeguards........................................................................................2 Warranty ...........................................................................................................3 For the 50 United States and District of Columbia......................
Your safety and the safety of others are very important. We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages. This is the safety alert symbol. This symbol alerts you to potential hazards that can kill or hurt you and others. All safety messages will follow the safety alert symbol and either the word “DANGER” or “WARNING.” These words mean: You can be killed or seriously injured if you don’t immediately follow instructions.
KitchenAid® Blender Warranty for the 50 United States and District of Columbia This warranty extends to the purchaser and any succeeding owner for blenders 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 blender. 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® Blender Warranty for Puerto Rico A limited one year warranty extends to the purchaser and any succeeding owner for blenders operated in Puerto Rico. During the warranty period, all service must be handled by an Authorized KitchenAid Service Center. Please bring the blender, 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. Your repaired blender will be returned to you prepaid and insured.
Electrical Requirements Volts: 120 A.C. only. Hertz: 60 Grounding, 3-prong system. 15-amp branch circuit. WARNING NOTE: Your blender has a 3-prong grounded plug. To reduce the risk of electrical shock, this plug will fit in an outlet only one way. If the plug does not fit in the outlet, contact a qualified electrician. Do not modify the plug in any way. Electrical Shock Hazard Plug into a grounded 3 prong outlet. Do not remove ground prong.
Blender Features This blender was built and tested to KitchenAid quality standards for optimum performance and long, trouble-free life. Textured, Durable Jar Lid with Clear, 2 Ounce Ingredient Cap provides a strong seal, hides fingerprints. The lid will become more flexible with use, however it will maintain its tight seal throughout the life of the blender. Wide Pour Spout for smooth, drip free pouring.
Assembling Your Blender 1. Before assembling your blender wipe blender base with a warm sudsy cloth, then wipe clean with a damp cloth. Dry with a soft cloth. Wash blender jar, lid, collar and blades in warm, sudsy water. Rinse and wipe parts dry. 4. Twist collar onto jar. Be sure to engage threads properly and securely. Turn assembled jar right side up. 2. Turn blender jar upside down. Place the small sealing ring on the blade assembly. 5. Place lid onto blender jar. ml 3.
Assembling Your Blender 6. Coil the power cord into the storage area on the bottom of the power base to shorten. WARNING Electrical Shock Hazard Plug into a grounded 3 prong outlet. Do not remove ground prong. Do not use an adapter. Failure to follow these instructions can result in death, fire or electrical shock. Ultra 8. Plug into a grounded 3-prong outlet. Blender is now ready to use. 9.
To Operate Your Blender NOTE: While red indicator light is blinking or blender is on: - Do not touch blades. - Do not interfere with blade movement. - Do not remove blender jar lid. • With red light flashing, an accidental touching of a speed pad, or other circumstances may result in turning on the blender. • If blender runs when ON light is flashing, do not use. Take unit to an Authorized Service Center. (However a slight flicker is normal.) • This unit should operate only when a speed pad is pressed.
To Operate Your Blender Ingredient Cap Remove cap and add ingredients at STIR or MIX speeds. When operating at higher speeds, with a full jar or with hot contents, stop blender and add ingredients. 60 ml 2 liters 30 ml 1 liters ml 1000 Step Start® Feature Con Your KitchenAid® blender has a “Pulse At Any Speed” feature. • Before operating the blender, make sure the jar is properly assembled (see page 7) and in place on the blender base. Put ingredients into blender jar and attach lid firmly.
Speed Control Guide Item Speed Pancake batter . . . . . . . . . . . . . Mix Waffle batter . . . . . . . . . . . . . . Mix Vegetable-based main dish sauce Stir Fruit-based sauce. . . . . . . . . . . . Stir Salad dressing. . . . . . . . . . . . . . Mix Cream soup . . . . . . . . . . . . . . . Stir Pureed fruit/Baby food fruit. . . Puree Pureed meat/Baby food meat . Puree Pureed vegetables/ Baby food vegetables . . . . . . Puree Meat salad for sandwich filling . . . . . Stir/Chop Cheesecake . . . . . . . . . .
Blender Tips Quick Tips How To ... • Use the pulse feature when making beverages that include ice cubes in order to produce a smoother texture. • Blend at LIQUEFY if you're making a large amount of beverage using lots of ice. For smaller quantities, use CHOP. • Smaller ice cubes can be chopped or crushed faster than large ones. • Add food to this blender jar in larger quantities than you would with other blenders – you can add 2 to 3 cups at a time versus 1-cup portions.
Blender Tips How To ... Chop fruits and vegetables: Put 2 cups of fruit or vegetable chunks in blender jar. Cover and blend at STIR, pulsing a few times, about 2 to 3 seconds each time, until desired consistency is reached. Puree fruits: Place 2 cups canned or cooked fruit in blender jar. Add 2 to 4 tablespoons fruit juice or water per cup of fruit. Cover and blend at PUREE about 5 to 10 seconds. Puree vegetables: Place 2 cups canned or cooked vegetables in blender jar.
COCKTAILS Cranberry Frosty 2 cups cranberry juice cocktail 1 cup orange juice 3 ⁄4 cup vodka 2 tablespoons lime juice 2 cups small ice cubes Place ingredients in blender jar. Cover and blend at CHOP, pulsing 3 to 4 times, about 10 seconds each time, until slushy. Yield: 5 (3⁄4 cup) servings. Per serving: About 159 cal, 0 g pro, 20 g car, 0 g fat, 0 mg chol, 4 mg sod.
Fruit Sparkler 1 bottle (750 ml) champagne or 3 cups club soda 11⁄2 cups frozen strawberries 3 tablespoons simple syrup or 11⁄2 tablespoons sugar Place 11⁄2 cups champagne and strawberries in blender jar. Cover and blend at CHOP until smooth, about 20 to 30 seconds. Add remaining champagne. Blend at STIR 10 to 15 seconds, until mixed. Yield: 6 (3⁄4 cup) servings. Variation: Substitute 11⁄2 cups frozen peach slices, slightly thawed, for strawberries.
APPETIZERS, DIPS AND SPREADS Seafood Spread 1 teaspoon margarine or butter 1 teaspoon olive oil 4 ounces shelled and deveined, small raw shrimp 1 ⁄2 cup sliced fresh mushrooms 1 clove garlic, minced 2 ⁄3 cup (3 oz.
Hummus Dip ⁄2 small fresh jalapeño pepper, stem and seeds removed 1 clove garlic 1 ⁄2 medium onion, cut into 1-inch chunks 1 ⁄4 medium green pepper, cut into 1-inch chunks 2 teaspoons olive oil 1 ⁄2 teaspoon cumin 1 can (15 oz.) garbanzo beans, drained 1⁄3 cup liquid reserved 1 ⁄4 teaspoon sesame oil, if desired 1 small tomato, seeded and chopped, if desired 1 Place jalapeño pepper and garlic in blender jar. Cover and blend at STIR until chopped, about 5 to 10 seconds. Add onion and green pepper.
Spinach Pita Wedges 2 tablespoons chopped onion 1 clove garlic, minced 2 teaspoons olive oil 1 cup light ricotta cheese 1 ⁄4 cup egg substitute or 1 egg 1 ⁄4 teaspoon salt 1 package (9 or 10 oz.
4 cups fresh or frozen blueberries, thawed 1 ⁄4 cup lemon juice 1 ⁄2 cup sugar 2 tablespoons cornstarch 1 ⁄8 teaspoon nutmeg 1 cup cranberry juice cocktail 3 ⁄4 cup dry white wine or unsweetened apple juice 1 ⁄2 teaspoon vanilla 1 ⁄4 cup nonfat vanilla yogurt Place 3 cups blueberries and lemon juice in saucepan. Bring to boil. Lower heat and simmer until berries begin to pop, about 2 minutes. Cool 5 minutes. Pour blueberry mixture into blender jar.
Borscht 11⁄2 cups peeled, and cubed beets 1 medium potato, peeled and cubed 1 small onion, quartered 21⁄2 cups reduced-sodium chicken broth 1 ⁄4 cup lemon juice 4 teaspoons sugar 1 ⁄4 teaspoon salt 1 ⁄4 teaspoon pepper 1 ⁄4 cup nonfat sour cream Place beets, potato, onion, and 11⁄4 cups broth in blender jar. Cover and blend at MIX until finely chopped, about 35 to 45 seconds. Pour into saucepan. Add remaining broth, lemon juice, sugar, salt, and pepper.
Gazpacho 2 cans (141⁄2 oz. each) no-salt-added peeled tomatoes 2 ribs celery, cut into 2-inch chunks 1 medium cucumber, peeled and cut into chunks 1 medium onion, cut into chunks 1 small green pepper, cut into chunks 2 teaspoons snipped fresh parsley 1 teaspoon snipped fresh chives 1 clove garlic 3 tablespoons olive oil 3 tablespoons red wine vinegar 2 cups vegetable juice cocktail 1 ⁄4 teaspoon black pepper Hot pepper sauce Place one can tomatoes, celery, and cucumber in blender jar.
HOT SOUPS Italian Tomato Soup 2 tablespoons olive oil ⁄2 cup chopped onion 1 ⁄2 cup chopped green pepper 2 cloves garlic, chopped 1 can (28 oz.) Italianstyle tomatoes, undrained, cut up 1 tablespoon sugar 1 ⁄2 teaspoon dried basil 1 ⁄2 teaspoon salt 1 ⁄4 teaspoon fennel seed 1 ⁄8 teaspoon cayenne pepper 1 can (141⁄2 oz.) beef broth 1 package (9 oz.
Cheesy Potato Soup 1 tablespoon margarine or butter 1 ⁄2 cup chopped onion 1 can (141⁄2 oz.) reduced-sodium chicken broth 1 cup water 3 cups peeled and cubed potatoes 1 ⁄2 cup chopped carrots 1 teaspoon Worcestershire sauce 1 ⁄8 teaspoon pepper 1 cup shredded Cheddar cheese Chopped fresh chives, if desired Shredded Cheddar cheese, if desired Heat margarine in large saucepan over mediumhigh heat. Add onion and cook about 2 to 3 minutes. Add broth, water, potatoes, and carrots. Bring to a boil.
Mushroom Bisque 2 tablespoons margarine or butter 1 ⁄2 cup chopped onion 1 ⁄2 cup chopped celery 2 tablespoons allpurpose flour 1 can (141⁄2 oz.) reduced-sodium chicken broth 1 ⁄2 cup water 4 cups sliced fresh mushrooms 1 cup skim or lowfat milk 1 ⁄4 teaspoon dried marjoram 1 ⁄4 teaspoon salt 1 ⁄8 teaspoon pepper 2 to 4 tablespoons dry sherry Nonfat sour cream, if desired Heat margarine in large saucepan over mediumhigh heat. Add onion and celery; cook, uncovered, about 3 to 5 minutes.
Vanilla Buttercup Bisque 4 cups peeled, and cubed butternut squash (1 medium squash) 13⁄4 cups water 3 ⁄4 cup apple juice 1 ⁄4 teaspoon salt 1 ⁄4 teaspoon cinnamon 1 ⁄8 teaspoon allspice 1 ⁄2 cup vanilla lowfat yogurt Vanilla lowfat yogurt garnish, if desired Place squash, water, and apple juice in large saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low. Cook, uncovered, until squash is tender, about 10 to 15 minutes. Cool 5 minutes.
PANCAKES AND WAFFLES Southern Cornmeal Waffles 2 eggs 13⁄4 cups lowfat buttermilk 1 ⁄3 cup margarine or butter, melted 11⁄4 cups all-purpose flour 3 ⁄4 cup yellow cornmeal 1 tablespoon sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 ⁄4 teaspoon salt 1 ⁄4 teaspoon allspice Heat waffle iron. Place eggs in blender jar. Cover and blend at STIR about 5 seconds. Add buttermilk and margarine. Blend at MIX about 10 seconds. Add remaining ingredients.
Orange Yogurt Waffles 2 eggs 1 cup orange lowfat yogurt 1 ⁄2 cup skim or lowfat milk 2 tablespoons vegetable oil 2 tablespoons honey 11⁄2 cups all-purpose flour 3 ⁄4 cup oat bran 2 teaspoons baking powder 1 teaspoon baking soda 1 ⁄2 teaspoon grated orange peel 1 ⁄4 teaspoon allspice Maple syrup, if desired Orange lowfat yogurt, if desired Heat waffle iron. Place eggs in blender jar. Cover and blend at STIR about 5 seconds. Add yogurt, milk, oil, and honey. Blend at MIX about 10 seconds.
Blueberry Pancakes Sauce 1 ⁄4 cup sugar 2 teaspoons cornstarch 2 ⁄3 cup water 1 ⁄2 teaspoon grated lemon peel 2 cups fresh or frozen blueberries (do not thaw) Pancakes 2 eggs 2 cups lowfat buttermilk 1 ⁄2 teaspoon grated lemon peel 21⁄4 cups all-purpose flour 1 tablespoon sugar 1 teaspoon baking soda 1 ⁄4 teaspoon nutmeg 1 cup fresh or frozen blueberries (do not thaw) Place sauce ingredients in saucepan. Cook over medium heat until mixture thickens, stirring constantly. Cool 5 minutes.
Fruit-Topped Oven Pancakes Fruit Topping 1 tablespoon margarine or butter 1 ⁄4 cup packed brown sugar 1 ⁄4 teaspoon cinnamon 1 ⁄8 teaspoon cloves 11⁄2 teaspoon cornstarch 1 cup orange juice 11⁄2 cups (1 medium) sliced, unpeeled apple 11⁄2 cups (1 medium) sliced, unpeeled pear 1 ⁄2 cup dried apricots 1 ⁄4 cup raisins Oven Pancakes 3 eggs 1 cup skim or lowfat milk 11⁄4 cups all-purpose flour 2 teaspoons sugar 1 ⁄2 teaspoon grated orange peel 1 ⁄4 teaspoon cinnamon 1 ⁄4 teaspoon salt 1 tablespoon margarine or
BABY FOOD Apple-Pineapple Sauce 2 cups chopped, and peeled apples 1 ⁄4 cup water 1 can (8 oz.) pineapple tidbits in juice, drained Place apples and water in saucepan. Bring to a boil. Reduce heat to medium. Cook uncovered, until apples are tender, about 8 to 10 minutes; stir occasionally. Cool 5 minutes. Place pineapple tidbits and apple mixture in blender jar. Cover and blend at STIR about 10 seconds; scrape sides of blender jar, if necessary. Blend at PUREE about 30 seconds. Store in refrigerator.
Chicken and Rice Stew 4 to 6 ounces boneless and skinless chicken breast, cut into 1-inch pieces 1 ⁄2 cup sliced carrots 1 ⁄4 cup uncooked longgrain white rice 11⁄4 cups reduced-sodium chicken broth Place chicken, carrots, rice, and 1 cup broth in saucepan. Bring to a boil. Reduce heat to low and simmer, covered, until most of the liquid is absorbed, about 10 to 15 minutes. Cover and cool 5 minutes. Place chicken mixture and remaining chicken broth in blender jar.
SAUCES AND DRESSINGS Banana Fruit Dressing ⁄2 cup vanilla or strawberry lowfat yogurt 1 medium banana, sliced 1 tablespoon honey 1 tablespoon orange juice 1 ⁄8 teaspoon cinnamon 1 Place ingredients in blender jar. Cover and blend at PUREE about 30 seconds; scrape sides of blender jar every 20 seconds. Serve over sliced fresh fruit. Yield: 1 cup; 16 (1 tablespoon) servings. Per serving: About 14 cal, 0 g pro, 3 g car, 0 g fat, 0 mg chol, 4 mg sod.
Fresh Tomato Marinara Sauce 2 tablespoons olive oil ⁄2 cup chopped onion 1 ⁄2 cup chopped green pepper 2 cloves garlic, chopped 3 cups (about 3 large) peeled, and chopped tomatoes 1 can (6 oz.) no-saltadded tomato paste 2 teaspoons sugar 1 teaspoon dried basil 1 ⁄2 teaspoon dried oregano 1 ⁄2 teaspoon salt 1 ⁄4 teaspoon fennel seed 1 Heat olive oil in large saucepan over medium-high heat. Add onion, green pepper, and garlic. Cook, uncovered, 2 to 3 minutes. Add remaining ingredients.
Red Pepper Sauce 1 large red bell pepper, cut in 8 pieces 1 ⁄3 cup nonfat or lowfat plain yogurt 2 tablespoons light mayonnaise 1 ⁄2 teaspoon sugar 1 ⁄4 teaspoon salt 1 ⁄8 teaspoon garlic powder 1 ⁄8 to 1⁄4 teaspoon hot pepper sauce Place red bell pepper pieces in saucepan and cover with water. Bring to a boil. Reduce heat to low and simmer, uncovered, until pepper is tender, about 10 to 15 minutes. Drain well. Cool 5 minutes. Place cooled pepper pieces in blender jar. Add remaining ingredients.
⁄3 cup low-sodium catsup 1 ⁄4 cup chopped onion 1 ⁄4 cup brown sugar 1 ⁄4 cup light molasses 2 tablespoons cider vinegar 2 tablespoons prepared mustard 1 teaspoon Worcestershire sauce 2 cloves garlic, halved Dash liquid smoke flavor, if desired 2 cups cubed cooked turkey breast 2 Place all ingredients except turkey in blender jar. Cover and blend at STIR until onion and garlic are chopped, about 15 to 20 seconds; scrape sides of blender jar. Add half of turkey.
Chicken Salad Spread ⁄4 cup light mayonnaise ⁄4 cup light sour cream 1 tablespoon chopped onion 1 tablespoon fresh parsley, if desired 1 ⁄8 teaspoon salt 1 ⁄8 teaspoon pepper 1 cup cubed cooked chicken breast 2 ⁄3 cup seedless red grapes 1 1 Place all ingredients in blender jar in order listed. Cover and blend at STIR, pulsing 3 to 4 times, about 5 seconds each time, until chicken is chopped and mixture is thoroughly combined. Yield: 11⁄4 cups; 5 (1⁄4 cup) servings.
2 cloves garlic ⁄2 cup fresh grated Parmesan cheese 13⁄4 cup firmly packed fresh basil leaves 1 ⁄4 cup fresh parsley leaves 3 tablespoons slivered almonds or pine nuts 1 ⁄4 cup olive oil 1 ⁄4 to 1⁄3 cup reducedsodium chicken broth 1 Place garlic in blender jar. Cover and blend at STIR until minced, about 5 to 10 seconds. Add basil, parsley, and almonds, Cover and blend at STIR. With blender running, add olive oil and 1⁄4 cup chicken broth.
Mexican Casserole Topping 2 flour tortillas (5 or 6 inches in diameter) No-stick cooking spray 1 ⁄2 cup shredded nonfat Cheddar cheese 1 teaspoon chili powder 1 ⁄4 teaspoon cumin 2 tablespoons shredded 50%-lessfat Monterey Jack cheese Heat large non-stick skillet over medium-high heat. Spray both sides of tortillas with no-stick cooking spray to coat lightly. Place tortillas in skillet. Cook until light golden, turning once, about 5 to 7 minutes. Cool completely. Break each tortilla into 8 pieces.
Graham-Nut Crunch 1 cup broken chocolate or vanilla graham crackers 2 tablespoons slivered almonds 1 tablespoon semisweet chocolate chips 1 tablespoon butterscotch chips 2 teaspoons flour 2 teaspoons melted margarine or butter Place all ingredients except margarine blender jar. Blend at CHOP until coarsely chopped, about 5 to 10 seconds. Add margarine. Cover and blend at CHOP, pulsing 2 to 3 times, about 1 to 2 seconds each time, until thoroughly mixed. Spread in thin layer on ungreased baking sheet.
ENERGY DRINKS Sparkling Cranberry Drink 1 can (11.5 oz.) frozen cranberry juice cocktail concentrate 1 can (8 oz.) crushed pineapple, packed in fruit juice and undrained. 1 cup sweetened sparkling water Place cranberry concentrate and pineapple in blender jar. Cover and blend at LIQUEFY until smooth, about 10 to 20 seconds. Add sparkling water. Blend at STIR just until mixed, about 2 to 4 seconds. Yield: 4 (1 cup) servings. Per serving: About 171 cal, 0 g pro, 44 g car, 0 g fat, 0 mg chol, 10 mg sod.
Creamy Apricot Zinger 11⁄2 cups lowfat buttermilk 1 can (16 oz.) apricot halves, packed in fruit juice and well drained. 1 ⁄4 cup frozen orangepineapple or orange juice concentrate 1 ⁄8 teaspoon nutmeg, if desired 6 ice cubes Place all ingredients except ice in blender jar. Cover and blend at STIR until thoroughly mixed, about 10 seconds. Add ice. Cover and blend at CHOP, pulsing 6 to 8 times, about 3 seconds each time, until smooth. Yield: 4 (1 cup) servings.
DESSERT DRINKS Rum Mocha 2 cups chocolate light ice cream 1 ⁄2 cup double-strength coffee, cold 1 ⁄2 cup dark rum 4 ice cubes Place all ingredients in blender jar. Cover and blend at LIQUEFY until smooth, about 1 to 11⁄2 minutes; scrape sides of blender jar, if necessary. Yield: 4 (3⁄4 cup) servings. Per serving: About 185 cal, 4 g pro, 20 g car, 3 g fat, 5 mg chol, 67 mg sod.
Banana-Berry Freeze 1 package (10 oz.) frozen unsweetened strawberries, partially thawed, broken into chunks 1 medium banana, peeled and sliced 11⁄2 cups skim milk Place all ingredients in blender jar. Cover and blend at LIQUEFY until smooth, about 25 to 30 seconds; scrape sides of blender jar, if necessary. Yield: 4 (about 1 cup) servings. Per serving: About 84 cal, 4 g pro, 18 g car, 0 g fat, 2 mg chol, 49 mg sod.
Melon Freeze 2 cups cubed honeydew melon, frozen 3 ⁄4 cup honeydew melon flavor liquer 1 ⁄2 cup chilled gingerale 1 cup small ice cubes Vanilla ice cream, if desired Place all ingredients except ice cream in blender jar. Cover and blend at LIQUEFY, pulsing 5 to 6 times, about 5 seconds each time, until smooth. Serve in glasses with small scoop of vanilla ice cream, if desired. Yield: 4 (1 cup) servings. Per serving: About 178 cal, 0 g pro, 28 g car, 0 g fat, 0 mg chol, 14 mg sod.
Crust 24 chocolate cookie wafers 1 ⁄4 cup melted margarine Filling 1 ⁄4 cup water 1 package (.3 oz.) sugar-free raspberry gelatin 11⁄2 cups frozen raspberries 1 container (8 oz.) nonfat raspberry yogurt 1 ⁄2 cup lowfat cottage cheese Break cookies into large pieces and place in blender jar. Cover and blend at LIQUEFY, pulsing 2 or 3 times, about 10 seconds each time, until finely chopped. In bowl, combine cookie crumbs and margarine; reserve 2 teaspoonfuls.
Orange Sorbet 1 can (11 oz.) mandarin oranges, drained 1 cup water 1 can (6 oz.) frozen orange juice concentrate 1 ⁄4 cup powdered sugar 1 tablespoon fresh lemon juice Place all ingredients in blender jar. Cover and blend at LIQUEFY, about 15 to 20 seconds. Pour into freezer container and freeze until almost set, about 3 to 4 hours. Scrape into blender jar. Blend at LIQUEFY until smooth, about 1 minute. Pour into freezer container. Freeze until hard, about 5 to 6 hours. Yield: 4 (1⁄2 cup) servings.
Apple Pie ⁄4 cup egg substitute or 1 egg 3 tablespoons margarine 3 tablespoons evaporated skim milk 1 ⁄2 cup sugar 2 tablespoons cornstarch 1 ⁄2 teaspoon cinnamon 1 ⁄2 teaspoon nutmeg 1 ⁄4 teaspoon lemon extract 3 cups coarsely chopped, peeled apples Cinnamon, if desired 1 Coat a 9-inch pie plate with no-stick spray. Place egg, margarine, evaporated milk, sugar, cornstarch, cinnamon, nutmeg, and lemon extract in blender jar.
® FOR THE WAY IT’S MADE.™ ® Registered Trademark/™Trademark of KitchenAid, U.S.A. 9704205 Rev. B © 2003. All rights reserved.
