® BOWL LiFT STAND MIXER iNSTRUCTiONS AND RECIPES 1-800-541-6390 Details inside g708307C FOR THE WAY iT'S MADE, _'
HassJe-Free RepJacement 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 quality service.
Table of Contents 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 the 50 United ® Stand Mixer Warranty for 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.
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 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. The maximum rating is based on the attachment that draws the greatest load (power). Other recommended attachments may draw significantly less power. Electrical Shock Hazard Plug into a grounded outlet.
Bowl Lift Stand Mixer Features Motor Head Attachment Hub (See the "Attachments Accessories" section.
Assembling Your Bowl Lift Mixer To Lower Bowl 1. Rotate handle To Remove Electrical Shock Hazard Plug into a grounded outlet. 3 prong 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. To Attach back and down. 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 spiral dough hook. 4.
Auto-ResetMotor Protection If thestandmixerstopsdueto overload,slidethe speedcontrol leverto OFF.Aftera few minutes, thestandmixerwill automatically reset.Slidethe SpeedControlLever to the desiredspeedandcontinue mixing. If the stand mixer does not restart, see the "Troubleshooting Problems" section. Using the Pou ring Shield* Attaching the Pouring Shield* 1. Make sure the speed control lever is set to the OFF/0 position. 2. Unplug the stand mixer. 3. Attach desired accessory and raise the mixing bowl.
Using Your KitchenAid ®Attachments Fiat Beater for normal to heavy mixtures: cakes biscuits creamed frostings quick breads candies meat loaf cookies mashed potatoes pie pastry Wire Whip for mixtures that need air incorporated: eggs egg whites heavy cream boiled frostings sponge cakes angel food cakes mayonnaise some candies PowerKnead Spiral Dough Hook for mixing and kneading yeast doughs: breads coffee cakes rolls buns pizza dough TM Mixing Time Your KitchenAid _'stand mixer will mix faster and mor
Care and Cleaning Bowl, white flat beater and white spiral dough hook may be washed in an automatic dishwasher. Or, clean them thoroughly in hot sudsy water and rinse completely before drying. Wire whip, burnished spiral dough hook and burnished flat beater should be hand washed and dried immediately. Do not wash wire whip, burnished spiral dough hook and burnished flat beater in a dishwasher. Do not store beaters on shaft. NOTE: Always be sure to unplug stand mixer before cleaning.
Speed Control Guide All speeds have the Soft Start _ feature which automatically starts the stand mixer at a lower speed to help avoid ingredient splash-out and "flour puff" at start-up then quickly increases to the selected speed for optimal performance. Number of Speed Stir Speed STIR For slow stirring, combining, mashing, starting all mixing procedures. Use to add flour and dry ingredients to batter, and add liquids to dry ingredients. Do not use STIR speed to mix or knead yeast doughs.
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 the "Beater to Bowl Clearance" section.
Whipped Egg Whites 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 Pour cold whipping cream into chilled bowl. Attach bowl and wire whip. To avoid splashing, gradually turn to designated speed and whip to desired stage. See chart below. AMOUNT SPEED 1/4cup 1_cup 1 cup 1 pint 1 egg white ..... GRADUALLY to 10 2-4 egg whites ......
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.
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 1 package (8 oz) light cream cheese cup shredded hot pepper Monterey Jack cheese ¼ cup bean bean dip Mexican Dip 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. or black ½ cup thick and chunky salsa cup chopped onions green ¼ cup sliced pitted ripe olives Spread cheese mixture on 10" serving plate to within 1 or 2" of edge.
Nutty 1 cup shredded sharp Cheddar cheese 1 cup shredded cheese Swiss 1 package (8 oz) light cream cheese 2 tablespoons chopped fresh chives 2 teaspoons Worcestershire sa uce ¼ teaspoon teaspoon powder ¼ cup finely pecans paprika Cheese Bali 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. Wrap in waxed paper.
Mushroom-Onion Pastry Crusts 4 oz light cheese 3 cream tablespoons butter or margarine, divided ¾ cup plus 1 teaspoon all-purpose flour 8 oz fresh mushrooms, coarsely chopped cup chopped onions green Filling 1 egg 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 ¾ cup flour. Turn to Speed 2 and mix about 1 minute, or until well blended. Form mixture into a ball.
Sweet 2 medium sweet potatoes, cooked and peeled cup low-fat milk cup sugar 2 eggs 2 tablespoons butter or margarine teaspoon nutmeg teaspoon cinnamon Crunchy Praline Topping 2 tablespoons butter or margarine, melted Potato Puff Place potatoes in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Add milk, sugar, eggs, 2 tablespoons butter, nutmeg, and cinnamon. Turn to Speed 4 and beat about 1 minute. Spread mixture in greased 9" pie plate.
Appetizer Cream Puffs with Creamy Feta Olive Filling Cream Puffs 1 cup water cup butter or margarine ¼ teaspoon salt 1 cup aft-purpose flour 4 eggs Filling 1 package (8 oz) light cream cheese 4 oz crumbled tomato-basil cheese cup light cream feta sour cup finely chopped kalamata or ripe ofives 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 5 large potatoes (about 2_ Ibs), peeled, quartered, and boiled cup low-fat heated 2 teaspoon 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. milk, tablespoons or margarine 1 teaspoon Potatoes butter salt black pepper Add all remaining ingredients. Turn to Speed 4 and beat about 30 seconds, or until milk is absorbed.
Garden Baked Pastry Shell (see the "Pie Pastry" section) 1 tablespoon oil 1 small onion, chopped 1 medium green bell pepper, chopped 8 oz sficed fresh mushrooms 6 eggs cup low-fat milk 1 tablespoon chopped fresh parsley 1 teaspoon 5 drops sauce salt hot pepper 1 cup (4 oz) reducedfat shredded Swiss cheese Quiche 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.
Mexican 1 cup salsa, divided 2 cups soft crumbs bread 1 small onion, chopped 1 egg 1 tablespoon Worcestershire sa uce 1 teaspoon thyme teaspoon ¼ teaspoon dried garlic salt pepper Meat Loaf Place ¾ 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 STIRSpeed, mix about 30 seconds. Add beef and turkey. Continuing on STIRSpeed, mix about 45 seconds, or until blended. Divide mixture into 3 equal parts.
Chicken and Mushroom Casserole with Cheese Puff Topping Filling 2 tablespoons or margarine 3 butter boneless, skinless chicken breast halves, cut into _" pieces 1 medium onion or 3 shallots, sliced 8 ounces button or crirnini mushrooms, halved or quartered 1 can (14_ oz) diced tomatoes, undrained 2 tablespoons flour teaspoon dried thyme leaves Pastry Topping ½ cup water To Make Filling: Melt butter in large skillet over medium heat. Add chicken and onion. Cook and stir 3 minutes. Add mushrooms.
Quick Yellow Cake t_ m 2¼ cups all-purpose flour 1_ cups sugar 3 teaspoons powder teaspoon baking salt cup shortening 1 cup low-fat 1 teaspoon 2 milk vanilla 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 Topping 1 cup firmly packed brown sugar cup butter or margarine cup whipping cream 1 cup chopped walnuts Ca ke 1_ cups sugar cup butter margarine, or softened 1 cup (2 medium) mashed ripe banana 1 teaspoon 3 2_ vanilla eggs cups all-purpose flour 1¼ teaspoons powder 1 teaspoon soda teaspoon baking baking salt cup buttermilk Filling cup sugar 3 tablespoons aftpurpose flour ¼ teaspoon salt 1 cup low-fat milk 1 egg, beaten 1 teaspoon vanilla 1 tablespoons butter or margarine 2 medium b
Angel Food Cake 1¼ cups all-purpose flour Mix flour and Z cup sugar in small bowl. Set aside. 1½ cups sugar, divided 1½ cups egg whites (about 12 to 15 egg whites) 1_ teaspoons cream of tartar 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. ¼ teaspoon salt 1_ teaspoons vanilla or teaspoon almond extract Add cream of tartar, salt, and vanilla.
Old-Fashioned 3 cups all-purpose flour 2 cups sugar 3 teaspoons powder teaspoon 2 baking salt cups butter, softened cup low-fat milk 1 teaspoon vanilla 1 teaspoon extract almond 6 eggs Pound Cake 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 ½ cup butter margarine or ½ cup shortening 1_ 2 cup sugar cups aft-purpose flour 1 teaspoon soda baking 1 cup buttermilk 1 teaspoon 2 vanilla cups coconut 1 cup chopped pecans Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip 2_ to 3 minutes, or until egg whites are stiff but not dry. Place egg whites in another bowl. Place butter, shortening, and sugar in mixer bowl. Attach bowl and flat beater to mixer.
Chocolate 2 1_ cups all-purpose flour cups sugar 1 teaspoon powder baking ½ teaspoon soda baking teaspoon salt cup shortening 1 cup low-fat 1 teaspoon milk vanilla 2 eggs 2 squares (1 oz each) unsweetened chocolate, melted Cake 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 2 1_ cups all-purpose flour cups sugar 1 tablespoon powder _ teaspoon baking salt cup cold water _/2 cup off 7 egg yolks, 1 teaspoon 2 vanilla teaspoons grated lemon rind teaspoon tartar cream Cake 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. Pour mixture into another bowl.
Chocolate Cake 7 squares (1 oz each) semisweet chocolate cup butter margarine 3 or eggs, separated cup sugar teaspoon extract 2 almond tablespoons allpurpose flour Glaze 1 square (1 oz) semisweet chocolate 1 teaspoon shortening ¼ teaspoon extract 2 tablespoons almonds Brownie Cake To Make Cake: Melt chocolate and butter in medium saucepan over low heat, stirring constantly. Remove from heat; cool slightly. Place egg whites in mixer bowl. Attach bowl and wire whip to mixer.
Double Ca ke 4 eggs % cup granulated sugar _Z cup water _/_ teaspoon vanilla _/_ teaspoon extract lemon 2Z cup all-purpose flour 1 teaspoon powder baking _Z teaspoon salt Lemon Filling 1 package (8 oz) light cream cheese, softened 1 cup powdered sugar 1 tablespoon juice 2 lemon teaspoons grated lemon peel Lemon Cake Roll 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 Topping ½ cup packed sugar brown ¼ cup butter margarine or 1 tablespoon corn syrup light 1 tablespoon chopped crystallized finely 1 large ginger ripe pear Ca ke 1 cup granulated sugar cup shortening 1 teaspoon 2 vanilla eggs 1½ cups all-purpose flour ½ cup low-fat milk 1 tablespoon chopped crystallized finely 1_ teaspoons powder teaspoon ¼ teaspoon ginger baking nutmeg salt Pear Upside-Down Cake To Make Topping: Combine brown sugar, butter, and corn syrup in small saucepan.
Cappucdno Cupcakes _Z cup butter or margarine, softened 1_/_ cups sugar 3 eggs % cup milk 1 tablespoon plus 2 teaspoons instant espresso or coffee granules 1% cups all-purpose flour I _Z teaspoons powder _Z teaspoon Coffee Cream 1_ cups heavy baking salt cream _Z cup sugar 1_ teaspoons instant espresso or coffee granules (optional) Fudge Sauce 4 squares (1 oz each) semisweet chocolate _ cup whipping cream _Z teaspoon cinnamon Fudge Cupcakes To Make Cupcakes: Place butter in bowl.
Caramel ½ cup butter or margarine 1 cup firmly packed brown sugar ¼ cup low-fat milk 1 cup miniature marshmallows 2 cups powdered sugar ½ teaspoon vanilla Creme Frosting 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. Attach bowl and flat beater to mixer.
Buttercream cup butter or margarine, softened ¼ cup whipping cream or evaporated milk 1 teaspoon vanilla ¼ teaspoon salt 4 cups powdered sugar, divided Low-fat milk, if necessary Frosting 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.
Creamy I,LI No-Cook Mints Z 3 ounces cheese Z ¼ teaspoon flavoring n_ 2 n_ o o L2 light cream mint drops green food color or color of choice 4¼-44 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 1½ minutes, or until mixture becomes very stiff.
Chocolate Butter 2 cups sugar teaspoon salt cup evaporated milk 1 teaspoon light corn syrup 2 squares (1 oz each) unsweetened chocolate 2 tablespoons butter or margarine 1 teaspoon vanilla 2 cup chopped walnuts or pecans Fudge Butter sides of heavy 2-qt saucepan. Combine sugar, salt, evaporated milk, corn syrup, and chocolate in pan. Cook and stir over medium heat until chocolate melts and sugar dissolves. Cook to soft ball stage (236°F) without stirring. Remove immediately from heat.
Divinity 3 cups sugar cup light _ cup water 2 egg whites 1 teaspoon extract corn syrup almond 1 cup chopped walnuts or pecans 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 1 cup granulated sugar 1 cup brown sugar 1 cup butter margarine, softened or 2 eggs 1_ teaspoons vanilla 1 teaspoon soda baking 1 teaspoon salt 3 cups all-purpose flour 12 ounces chocolate semisweet chips Chip Cookies 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 cup peanut butter cup butter or margarine, softened cup granulated sugar cup brown sugar 1 egg teaspoon vanilla teaspoon baking soda ¼ teaspoon salt 1¼ cups all-purpose flour Butter Cookies 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. Turn to STIR Speed.
Lemon Crust 2 cups all-purpose flour 1/_cup powdered sugar 1 cup (2 sticks) chilled butter, cut into chunks Cream Cheese Filling 1 package (8 oz) light cream cheese 1/_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 desired sugar, if Cream Cheese Bars Place Crust ingredients in mixer bowl. Attach bowl and flat beater to mixer.
Sugar cup butter or margarine, softened cup sugar 1 egg 1 teaspoon 2 vanilla cups all-purpose flour teaspoon soda ¼ teaspoon baking salt Cookies 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 1_ 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. Stop and scrape bowl.
Raisin°Apricot cup butter margarine or cup shortening cup granulated sugar ¼ cup packed sugar 2 teaspoons 2 eggs 2 cups quick oats 1_ brown vanilla cooking cups all-purpose flour 1 teaspoon soda teaspoon baking salt cup raisins cup chopped apricots Oatmeal Cookies Place butter, shortening, vanilla, sugars, and eggs in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop mixer and scrape bowl. Turn to Speed 4 and beat about 30 seconds.
Almond 3 egg whites 1_ cups sugar 1 teaspoon extract 2 cups sliced almond almonds Kisses 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_minutes, or until very stiff. Fold in almonds with rubber spatula.
Crispy Cheese Wafers 3 cups (12 oz) shredded extra sharp Cheddar cheese ¾ cup butter or margarine, softened and cut 1_ up cups all-purpose flour teaspoon cayenne Place cheese and butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 45 seconds. Turn to Speed 4 and beat about 30 seconds, or until well blended. Add flour and cayenne. Turn to STIR Speed and mix about 45 seconds, or until mixture forms a ball. Divide dough in half.
Pie Pastry UJ t_ Z UJ s- 2¼ cups aft-purpose flour % teaspoon salt cup shortening, weft chilled 2 tablespoons butter or margarine, weft 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 Crust 15 2 reduced-fat cremefilled chocolate sandwich cookies, finely crushed (about 1_ cups crumbs) tablespoons butter or margarine, melted Filling 3 packages (8 oz each) light cream cheese 1 cup sugar 1 tablespoon allpurpose flour 4 eggs ¼ cup lemon juice 1 teaspoon grated lemon peel Light Cheesecake Spray bottom and sides of 9" springform with no-stick cooking spray. pan To Make Crust: Combine cookie crumbs and butter in medium bowl; mix well.
Tawny Pumpkin 1 can (16oz) pumpkin cup firmly packed brown sugar 3 eggs 1 teaspoon cinnamon teaspoon ginger teaspoon salt ¼ teaspoon cloves 1¼ cups low-fat milk Pie Pastry for Onecrust Pie (see the "Pie Pastry" section) Pie 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 11Zminutes.
Double Chocolate Mousse with Raspberry Sauce Mousse 6 oz bittersweet chocolate, chopped in ¾" chunks 6 oz white chopped chocolate, in _" chunks 2 cups whipping cream, divided Raspberry Sauce 1 package (14-16 frozen unsweetened raspberries, ¼ cup water ¼ cup sugar 1 tablespoon cornstarch oz) thawed 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 silvered almonds, finely chopped 8 egg whffes, room temperature 1 tablespoon vanilla 1 teaspoon whffe vinegar 2 cups powdered sugar Filling 2 cups frozen raspberries (from 16 oz bag) cup granulated sugar 2 tablespoons cornstarch ¼ 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.
GeneraJ instructions for Making and Kneading Yeast Dough with the Rapid Mix Method "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 PowerKnead Spiral Dough Hook. Raise mixer bowl.
Bread Making Tips Allow bread to rise in a warm place, 80°F to 85°F, free from draft, unless otherwise specified in recipe. Making bread with a mixer is quite different from making bread by hand. Therefore, it will take some practice before you are completely comfortable with the new process. For your convenience, we offer these tips to help you become accustomed to bread making the KitchenAid <_brand way.
Shaping a Loaf Pinch ends and turn under. Place, seam side down, in loaf pan. Follow directions in recipe for rising and baking. Divide dough in half. On lightly floured surface, roll each half into a rectangle, approximately 9 x 14". A rolling pin will smooth dough and remove gas bubbles. Starting at a short end, roll dough tightly. Pinch dough to seal seam.
Basic White cup low-fat milk 3 tablespoons sugar 2 teaspoons salt 3 tablespoons butter or margarine 2 packages active dry yeast cups warm water (105°F to 115°F) 5-6 cups all-purpose flour Bread 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 4Z cups flour. Attach bowl and PowerKnead Spiral Dough Hook to mixer.
Basic White Bread CONTINUED VARIATIONS Cinnamon Bread Prepare dough, divide, and roll out each half to a rectangle, as directed in the "Shaping a Loaf" section. Mix together Z 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 wellgreased 8Zx 4Zx 2Z" baking pans. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
Whole Grain Wheat 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 cup powdered milk 2 teaspoons salt cup ofl Bread Dissolve 1 tablespoon brown sugar in warm water in small bowl. Add yeast and let mixture stand. Place 4 cups flour, powdered milk, Z cup brown sugar, and salt in mixer bowl. Attach bowl and PowerKnead Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 15 seconds.
French Bread 2 2_ packages yeast active 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 water cold dry Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and flour. Attach bowl and PowerKneadT'_ Spiral 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 1_ or 5_-6_ cups all-purpose flour 1 cup quick oats 2 teaspoons 2 packages yeast 2 eggs salt 1 egg white 1 tablespoon Oatmeal water First place oats, then 5 cups flour, salt, and yeast in mixer bowl. Attach bowl and PowerKnead Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 15 seconds. Continuing on Speed 2, gradually add warm mixture to flour mixture and mix about 1 minute. Add eggs and mix about 1 minute longer.
Light Rye Bread ¼ ¼ 2 2 2 1 2 2 3'/_-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°Fro 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. Add lukewarm honey mixture, rye flour, and 1 cup all-purpose flour.
Dill Batter Bread 2 packages yeast active cup warm (105°Fro water 115°F) dry 4 tablespoons divided 2 cups large curd cottage cheese 2 tablespoons fresh onion grated 4 tablespoons or margarine, softened butter 3 tablespoons honey, dill seed 3 teaspoons teaspoon soda salt baking 2 eggs 1 cup whole-wheat flour 3-3_ cups all-purpose flour Dissolve yeast in warm water in warmed mixer bowl. Add 1 tablespoon honey and let stand 5 minutes.
Vegetable 2 packages active dry yeast 1 cup warm water (105°Fro 115°F) 2 cups whole-wheat flour 3-3½ cups all-purpose flour 2 tablespoons sugar 2 teaspoons salt 2 tablespoons softened butter or margarine 1 cup warm low-fat milk (105°F to 115°F) ¼ cup choppedsundried tomatoes 2 teaspoons instant minced onion 2 teaspoons dried parsley leaves cup shredded sharp Cheddar cheese Cheese Bread Dissolve yeast in warm water in small bowl. Set aside.
Blueberry 2 cups all-purpose flour 1 cup rolled oats 1 cup sugar 1_ teaspoons powder teaspoon soda baking baking ¼ teaspoon salt ¼ teaspoon allspice cup low-fat milk cup butter margarine, or melted 1 tablespoon grated orange peel 2 Oat Bread 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. With spoon, gently stir in blueberries.
Basic Sweet 1¼ ½ 2 3 5_-6_ cup low-fat milk cup sugar teaspoons salt cup butter or margarine packages active dry yeast cup warm water (105°F to 115°F) eggs, room temperature cups all-purpose flour Dough 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 PowerKnead Spiral Dough Hook to mixer.
Cinnamon 1 cup firmly packed brown sugar 1 cup sugar cup butter margarine, softened or ¼ cup all-purpose flour 1_ tablespoons cinnamon cup chopped walnuts or pecans 1 recipe "Basic Sweet Dough" Swirl Rounds 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. Spread sugarcinnamon mixture evenly on dough.
Rapid 6-7 Mix Cool Rise White cups all-purpose flour 2 tablespoons sugar 3½ teaspoons salt 3 packages active dry yeast ¼ cup butter or margarine, softened 2 cups very warm water (120°Fto 130°F) vegetable oil Bread Place 5_ cups flour, sugar, salt, yeast, and butter in mixer bowl. Attach bowl and PowerKnead Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 20 seconds. Gradually add warm water and mix about 1_ minutes longer.
Crusty 1 package yeast 1 cup warm (105°F to teaspoon 2 2_-3_ teaspoons cups flour active water 115°F) olive Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 2E cups flour. Attach bowl and PowerKnead Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 1 minute. TM salt all-purpose 1 tablespoon cornmeal dry Pizza Dough oil Continuing on Speed 2, add remaining flour, ½ cup at a time, and mix about 1E minutes, or until dough starts to clean sides of bowl.
Herb Garlic 1 package yeast 1 teaspoon active dry sugar Baguettes Dissolve yeast and sugar in warm water. Place 31/4cups flour, basil, oregano, thyme, garlic, and salt in bowl. Attach bowl and PowerKnead Spiral Dough Hook to mixer. Turn to Speed 2 and mix 30 seconds. Stop and scrape bowl.
Herb Pull-Apart 1 package yeast active 1 cup warm (105°F to cup butter margarine, 3-3_ cups flour 2 1_ dry water 115°F) or melted Rolls Dissolve yeast in warm water in warmed mixer bowl. Add ¼ cup butter, 2 cups flour, sugar, salt, thyme, oregano, and dill. Attach bowl and PowerKneadT'_ Spiral Dough Hook to mixer. Turn to Speed 2 and mix for 1 minute, or until well blended.
Banana Nut Bread cup shortening cup sugar 2 1_ eggs cups all-purpose flour 1 teaspoon powder baking teaspoon soda baking teaspoon salt 1 cup (2 medium) mashed ripe banana ½ 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 1 package active dry yeast 1 cup warm milk (105°F to 115°F) 4-41/2 cups all-purpose flour 1 ¼ 1 1 cup raisins cup sugar teaspoon salt teaspoon grated lemon peel cup vegetable oil cup butter or margarine, melted 4 egg yolks, beaten 1 egg white 1 tablespoon water Raisin Bread Dissolve yeast in warm milk. Set aside. Place 3 cups flour, raisins, sugar, salt, and lemon peel in mixing bowl. Attach bowl and PowerKneadT'_ Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 15 seconds.
Raisin Bran Muffins 1 cup boiling 1 cup wheat water bran 1 cup raisins 1 cup brown sugar cup sugar cup shortening 2 eggs 2 cups buttermilk 1_ teaspoons 2_ cups all-purpose flour 2_ teaspoons soda 1 teaspoon powder teaspoon 2 vanilla baking baking 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. Add eggs.
Pepper 1 cup buttermilk cup butter or margarine, melted 2 eggs 2 cups all-purpose flour 4 oz (1 cup) shredded pepper cheese 1 tablespoon sugar 2 teaspoons baking powder 1 teaspoon chopped parsley teaspoon baking soda ¼ teaspoon salt ¼ teaspoon coarsely ground black pepper Cheese Muffins Place buttermilk, butter, and eggs in bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat 1 minute. Stop and scrape bowl.
Sour Cream cup firmly packed brown sugar 1_ teaspoons cinnamon 1 cup chopped walnuts or pecans 3 cups all-purpose flour 1_ cups granulated sugar 3 teaspoons baking powder 1 teaspoon baking soda teaspoon salt 1 cup butter or margarine, softened 1 cup reduced-fat sour cream 1 teaspoon vanilla 3 eggs Coffee Cake Combine brown sugar, cinnamon, and walnuts in small bowl. Set aside. Combine flour, granulated sugar, baking powder, baking soda, and salt in mixer bowl. Add butter, sour cream, and vanilla.
Caramel Apple Kuchen 1 recipe Dough "Basic Sweet " 2 cups firmly packed brown sugar 6 tablespoons allpurpose flour 2 teaspoons cinnamon 6 tablespoons or margarine, softened 6-8 apples peeled sliced butter (8 cups), and thinly Divide dough in half. Press each half into greased 13 x 9 x 2" baking pan. Gently press edges 1_.up sides. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk. Meanwhile, place brown sugar, flour, cinnamon, and butter in mixer bowl.
Light 4 eggs, separated 1 cup cottage cheese cup all-purpose flour ¼ teaspoon salt and Fluffy Pancakes Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and beat 2 to 21_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.
Attachments - For More information, Multifunction call 1-800-541-6390 Attachment Pack Model FPPA Three popular KitchenAid '_ attachments have been packaged in one carton. It includes a Rotor Slicer/Shredder (RVSA), Food Grinder (FGA), and FruitNegetable Strainer Parts (FVSP). Food Grinder Model FGA Grinds meat, firm fruits and vegetables, and dry bread. Fruit/Vegetable Strainer Model FVSFGA Makes preparing jams, pur_es, sauces and baby foods quick and easy. Comes with Food Grinder.
Attachments - For More information, call 1-800-541-6390 Food Tray Model FT Holds large quantities of food for quicker and easier juicing, pureeing and grinding. For use with FGA. Sausage Stuffer Model SSA :_" and _" stuffing tubes make Bratwurst, Kielbasa, Italian or Polish Sausage and breakfast links. For use with FGA. 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 Grain Mill Model GMA Grinds low-moisture grains from very fine to extra coarse textures. Pasta Roller Set Model KPRA Makes lasagna noodles, fettuccini and linguine rink 3 piece set includes Roller, Fettuccine Cutter and Linguine Fini Cutter.
Attachments - For More information, caJJ1-800-541-6390 Citrus Juicer Model JE Juices citrus fruits quickly and thoroughly, strains out pulp.
Attachments - For More information, call 1-800-541-6390 Pouring Shields Model KN1PS (fits all 5-qt bowl-lift models except the 5-qt KV models) Minimizes splash-out when adding ingredients. Model KN256PS (fits all 6-qt and KV 5-qt bowl-lift models) Minimizes splash-out when adding ingredients.
FOR THE WAY IT'S MADE? @ Registered trademark/TM Trademark/ the shape of the mixer is a registered trademark of KitchenAid, U.S.A. 97083070 © 2010. All rights reserved. Printed in U.S.A.
