Bowl-Lift

STAND Mixer
Instructions and Recipes

1-800-541-6390 KitchenAid.com
 Proof of Purchase & Product Registration
Always keep a copy of the sales receipt enable us to contact you in the unlikely
showing the date of purchase of your event of a product safety notification and
Stand Mixer. Proof of purchase will assure assist us in complying with the provisions
you of in-warranty service. of the Consumer Product Safety Act. This
card does not verify your warranty.
Before you use your Stand Mixer, please
fill out and mail your product registration Please complete the following for your
card packed with the unit. This card will personal records:
Model Number _______________________________________________________________
Serial Number ________________________________________________________________
Date Purchased _______________________________________________________________
Store Name and Location_______________________________________________________
 Table of Contents
INTRODUCTION
Proof of Purchase & Product Registration............................................... Inside Front Cover
Stand Mixer Safety...........................................................................................................3
Important Safeguards......................................................................................................3
Electrical Requirements....................................................................................................4

FEATURES AND OPERATION

Bowl-Lift Stand Mixer Features.........................................................................................5
Assembling Your Bowl-Lift Stand Mixer............................................................................7
Pre-Use Cleaning......................................................................................................7
Attaching and Removing Mixing Bowl......................................................................7
Raising and Lowering Mixing Bowl...........................................................................7
Attaching and Removing the Flat Beater, Wire Whip (not included on all models),
or Dough Hook (not included on all models)............................................................7
Household Stand Mixer Speed Control.....................................................................7
Overload Reset Button (Model KSMC50 Only)...........................................................7
Using the Pouring Shield (Not Included with all Models)..................................................8
Attaching the Pouring Shield....................................................................................8
Using the Pouring Shield..........................................................................................8
Removing the Pouring Shield....................................................................................8
Cleaning the Pouring Shield......................................................................................8
Using Your KitchenAid® Accessories.................................................................................9
Mixing Time.....................................................................................................................9
Stand Mixer Use..............................................................................................................9
Speed Control Guide - 10 Speed Mixers.........................................................................10
Speed Control Guide - Commercial Mixers (Model KSMC50 Only)..................................11
Mixing Tips....................................................................................................................12
Egg Whites....................................................................................................................13
Whipped Cream............................................................................................................13

CARE AND CLEANING

Care and Cleaning.........................................................................................................14
Beater to Bowl Clearance...............................................................................................14
Troubleshooting Problems..............................................................................................15

OPTIONAL STAND MIXER ACCESSORIES

General Information......................................................................................................16
Mounting and Removing Accessories.............................................................................16
Available Accessories......................................................................................................17

Continued on next page.


 Table of Contents
RECIPES
Appetizers, Entrees, and Vegetables...............................................................................20
Cakes and Frostings.......................................................................................................28
Cookies, Bars, and Candies............................................................................................37
Pies and Desserts...........................................................................................................43
Yeast Breads and Quick Breads.......................................................................................47
General Instructions for Mixing and Kneading Yeast Dough
with the “Rapid Mix” Method................................................................................47
Bread Making Tips..................................................................................................48

WARRANTY SERVICE AND INFORMATION

KitchenAid® Stand Mixer Warranty.................................................................................65
Hassle-Free Replacement Warranty – 50 United States and District of Columbia............66
How to Arrange for Warranty Service in Puerto Rico......................................................66
How to Arrange for Service after the Warranty Expires – All Locations...........................66
How to Order Accessories and Replacement Parts..........................................................67


 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.” These words mean:
You can be killed or seriously
injured if you don’t immediately
follow instructions.
You can be killed or seriously injured
if you don’t follow instructions.

All safety messages will tell you what the potential hazard is, tell you how to
reduce the chance of injury, and tell you what can happen if the instructions are
not followed.

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 Stand Mixer in water or
other liquid.
3. Close supervision is necessary when any appliance is used by or near children.
4. Unplug Stand Mixer from outlet when not in use, before putting on or taking off
parts and before cleaning.
5. Avoid contacting moving parts. Keep hands, hair, clothing, as well as spatulas and
other utensils away from beater during operation to reduce the risk of injury to
persons and/or damage to the Stand Mixer.
6. Do not operate Stand Mixer with a damaged cord or plug or after the Stand
Mixer malfunctions, or is dropped or damaged in any manner. Return appliance
to the nearest Authorized Service Center for examination, repair or electrical or
mechanical adjustment. Call the KitchenAid Customer Satisfaction Center at
1-800-541-6390 for more information.
7. The use of accessories not recommended or sold by KitchenAid may cause fire,
electrical shock or injury.
8. Do not use the Stand Mixer outdoors.
9. Do not let the cord hang over edge of table or counter.
10. Remove flat beater, wire whip or dough hook from Stand Mixer before washing.
11. This product is designed for household use only (except model KSMC50 which is
designed for commercial use).

Save These Instructions 

 Electrical Requirements
Volts: 120 A.C.
Hertz: 60 WARNING
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 cord is too short, have
a qualified electrician or serviceman install
an outlet near the appliance.
Electrical Shock Hazard
Model KSMC50 Only:
Watts 350 Plug into a grounded 3 prong
Volts 120 A.C. outlet.
Amps 3.0 Do not remove ground prong.
Horsepower 2/5
Hertz 60 Do not use an adapter.
Do not use an extension cord.
Failure to follow these
instructions can result in
death, fire, or electrical shock.


 Bowl-Lift Stand Mixer Features
Overload Reset Button
Model KSMC50 only
(not shown)

Motor Head
Accessory Hub
with Hub Cover

Accessory
Knob

Speed Control KitchenA

h, Michi id
St. Josep
gan USA
Solid St
ate Sp
Off Stir
eed Co
2 4 6 8
ntrol

Lever 10
CAUTION: U
n p l u g be
fore inser

(see page 6)
ting of rem
oving parts

Bowl Lift Handle

Bowl Height
(not shown)
Adjustment Screw
(not shown, see page 14)
Beater
Spring Latch and Bowl Pin
Shaft
(not shown)

Locating Pins

Flat Beater* 41⁄2 or 5 Quart

Wire Whip* (see page 9)
(see page 9) Stainless Steel Dough Hook*
Bowl (see page 9)
Bowl
Support

* Bowl-Lift Stand Mixers include a coated or burnished Flat Beater and Dough Hook (not included on
model K4SS), and a Wire Whip (not included on model K4SS).
All accessories may be purchased separately.
Commercial model KSMC50 not shown. Continued on next page.

 Bowl-Lift Stand Mixer Features
Accessory Hub with Hub Cover Bowl Support
Hub cover removes to reveal the Durable metal arms support the bowl for
multipurpose accessory hub. The hub stable mixing.
powers a variety of accessories that
Locating Pins
simplify food preparation and add
culinary versatility (see pages 16-19). Pins fit through the bowl brackets to
position the bowl on the bowl support.
Accessory Knob
67-Point Planetary Mixing Action
Knob secures Stand Mixer accessory to
the hub. The beater spirals to 67 different
touch-points within the bowl for quick,
Bowl-Lift Handle
complete mixing.
Sturdy bowl-lift lever raises and lowers the
Flat Beater
mixing bowl.
Use the flat beater to mix cakes, quick
Beater Shaft
breads, cookie dough and to mash
Flat beater, dough hook, and wire whip potatoes. Special design works with
accessories mount to the beater shaft. unique mixing action to thoroughly mix
ingredients.
Stainless Steel Bowl
Dough Hook*
Stainless steel bowl is dishwasher safe.
Quickly and thoroughly kneads any type of
Speed Control Lever
raised dough.
10 mixing speeds provide versatility for
Wire Whip*
any recipe. Speeds range from a very slow
stir to a very fast mix (commercial models The design of the wire whip rapidly
have 5 speeds). increases airflow into egg mixtures for
stiff soufflés and rigid peaks of meringue.
Bowl-Height Adjustment Screw
With the planetary mixing action, the wire
Screw adjusts the beater-to-bowl whip covers 134 points within the bowl
clearance. Factory preset. to create silky decorator icings and lighter,
fluffier whipped cream.

* Sold separately for model K4SS.


 Assembling Your Bowl-Lift Stand Mixer
Pre-Use Cleaning Attaching Flat Beater, Wire Whip*, or
Dough Hook*
Before using your Stand Mixer for the first
time, wash the mixing bowl and accessories 1. Turn speed control toHeavOFF
y Duty
and unplug.
(see “Care and Cleaning” on page 14). 2. Slip flat beater on beater shaft and
CAUTION: U
n p l u g be
fore inser
ting of rem
oving parts

press upward as far as possible.

Attaching Mixing Bowl 3. Turn beater to
right, hooking
1. Be sure speed control is OFF and mixer beater over the
is unplugged. pin on shaft. PIN
2. Place bowl lift handle in down position. 4. Plug mixer in
3. Fit bowl supports over locating pins. proper electrical outlet (See page 4).
4. Press down on back of bowl until
bowl pin snaps into spring latch. Removing Flat Beater, Wire Whip*, or
5. Raise bowl before mixing. Dough Hook*
6. Plug mixer in proper electrical outlet 1. Turn speed control to OFF and unplug.
(see page 4). 2. Press beater upward as far as possible
Removing Mixing Bowl and turn left.
3. Pull beater from beater shaft.
1. Be sure speed control is OFF and mixer 4. Plug mixer in proper electrical outlet
is unplugged. (See page 4).
2. Place bowl lift handle in down
position. Solid State Speed Control
3. Remove flat beater, Wire Whip*, or Off Stir 2 4 6 8 10
Dough Hook*.
4. Grasp bowl handle and lift straight up Model K5SS325
Made in
HOUSEHOY
U.S.A.
LD

and avoff locating pins.

Max. Watts USE ONL
Volts 115
Hz 60

y Duty
He
efore inserting
of removing
parts
Household Stand Mixer
Raising Mixing Bowl
CAUTION: Unplug b

Speed Control
Plug mixer in proper electrical outlet
(See page 4). Speed control lever should
always to be set on lowest speed for
starting, then gradually moved to
RAISE desired higher speed to avoid splashing
ingredients out of bowl. See page 10 for
Speed Control Guide.
Overload Reset Button
1. Rotate handle to straight-up position. ial
mmerc KSMC50
CoModel Only
2. Bowl must always be in raised, locked Overloa
d Reset

If the mixer is overloaded,

position when mixing. the Overload Reset Button
Lowering Mixing Bowl will pop out and the mixer
1. Rotate handle back and down. will shut off. Turn the Speed
Control Lever to OFF. Wait a few minutes,
then push in the Reset Button. Turn the
WARNING Speed Control Lever to the desired speed
and continue mixing.
Injury Hazard
Unplug mixer before touching
beaters.
Failure to do so can result in
broken bones, cuts or bruises.
* Sold separately for model K4SS.

 Using the Pouring Shield*
Attaching the Pouring Shield*
1. Make sure the speed control
lever is set to OFF. Pouring
2. Unplug the Stand Mixer or disconnect Chute
power. KitchenA
St. Josep
h, Michi id
gan USA
Solid St
ate Sp
Off Stir
eed Co
2 4 6 8
ntrol

3. Attach desired accessory and raise the 10

CAUTION: U
n p l u g be
fore inser

mixing bowl.
ting of rem
oving parts

4. Slide pouring shield collar

around beater shaft, centering collar
over rim of bowl.
Using the Pouring Shield
Pour ingredients into the mixing bowl
through the chute portion of shield.
Important: Make sure the guides on the
bottom of the chute rest on the rim of
the bowl to keep ingredients from falling
outside the bowl as they are added. Removing the Pouring Shield
1. Make sure the speed control
lever is set to OFF.
2. Unplug the Stand Mixer or
disconnect power.
3. Remove pouring chute from collar.
4. Slide pouring shield collar off bowl.
5. Lower the bowl support by turning the
bowl-lift lever clockwise.
6. Remove accessory and the
mixing bowl.
Cleaning the Pouring Shield
Wash in warm sudsy water. If you wish
you may place on the top rack of your
dishwasher.

* If Pouring Shield is included. Pouring shield

may be purchased separately.

 Using Your KitchenAid® Accessories
Flat 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 sponge cakes
egg whites angel food cakes
heavy cream mayonnaise
boiled frostings some candies
Dough Hook* for mixing and kneading yeast doughs:
breads coffee cakes
rolls buns

Mixing Time
Your KitchenAid® Mixer will mix faster and beating. With cakes, for example,
more thoroughly than most other electric beating time may be half as long as with
mixers. Therefore, the mixing time in most other mixers.
recipes must be adjusted to avoid over

Stand Mixer Use

NOTE: Do not scrape bowl while mixer is once or twice during mixing is usually
operating. sufficient. Turn unit off before scraping.
The mixer may warm up during use.
The bowl and beater are designed Under heavy loads with extended mixing
to provide thorough mixing without time, you may not be able to comfortably
frequent scraping. Scraping the bowl touch the top of the unit. This is normal.

* Sold separately for model K4SS.


 Speed Control Guide – 10 Speed Mixers
Speed Use For Description

Stir 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 Accessory.

4 MIXING, For mixing semi-heavy batters, such as

BEATING cookies. Use to combine sugar and
shortening and to add sugar to egg
whites for meringues. Medium speed
for cake mixes. Use with: Food Grinder,
Rotor Slicer/Shredder, and
Fruit/Vegetable Strainer.

6 BEATING, For medium fast beating (creaming) or

CREAMING whipping. Use to finish mixing cake,
doughnut, and other batters. High speed
for cake mixes. Use with Citrus Juicer
Accessory.

8 FAST BEATING, For whipping cream, egg whites, and

WHIPPING boiled frostings.

10 FAST WHIPPING For whipping small amounts of cream

or egg whites. Use with Pasta Maker
and Grain Mill Accessories.

NOTE: Will not maintain fast speeds

under heavy loads, such as when using
Pasta Maker or Grain Mill Accessories.
Note: The Speed Control Lever can be set between the speeds listed in the above chart
to obtain speeds 3, 5, 7 and 9 if a finer adjustment is required.
Do not exceed Speed 2 when preparing yeast doughs as this may cause damage to
the mixer.

10
 Speed Control Guide – Commercial Mixers**
Solid State Speed Control
Off Stir 1 2 3 4 5

Speed Use For Description

Stir STIR For slow stirring, combining, mashing,

starting all mixing procedures.

1 SLOW MIXING For slow beating, mashing and kneading

yeast doughs.

2 MIXING, For mixing cookie and cake batters.

BEATING

3 BEATING, For beating, creaming and medium fast

CREAMING whipping.

4 FAST BEATING, For whipping heavy cream, egg whites,

WHIPPING and boiled frostings.

5 FAST WHIPPING For whipping small amounts of heavy

cream or egg whites.

NOTE: Do not exceed Speed 1 when preparing yeast doughs as this may cause damage
to the mixer.

**Commercial model KSMC50

11
 Mixing Tips
Converting Your Recipe Adding Ingredients
for the Mixer
Always add ingredients as close to side of
The mixing instructions for recipes in bowl as possible, not directly into moving
this book can guide you in converting beater. The Pouring Shield can be used to
your own favorite recipes for preparation simplify adding ingredients.
with your KitchenAid® mixer. Look for Note: If ingredients in very bottom of
recipes similar to yours and then adapt bowl are not thoroughly mixed, then the
your recipes to use the procedures in the beater is not far enough into the bowl.
similar KitchenAid recipes. See “Beater to Bowl Clearance,“ page 14.
For example, the “quick mix” method
Cake Mixes
(sometimes referred to as the “dump“
method) is ideal for simple cakes, such When preparing packaged cake mixes,
as the Quick Yellow Cake and Easy White use Speed 2 for low speed, Speed 4 for
Cake included in this book. This method medium speed, and Speed 6 for high
calls for combining dry ingredients with speed. For best results, mix for the time
most or all liquid ingredients in one step. stated on the package directions.
More elaborate cakes, such as Caramel
Adding Nuts, Raisins or
Walnut Banana Torte, should be prepared
Candied Fruits
using the traditional cake mixing
method. With this method, sugar and Follow individual recipes for guidelines on
the shortening, butter or margarine are including these ingredients. In general,
thoroughly mixed (creamed) before other solid materials should be folded in the
ingredients are added. last few seconds of mixing on Stir Speed.
For all cakes, mixing times may The batter should be thick enough to
change because your KitchenAid® mixer prevent the fruit or nuts from sinking to
works more quickly than other mixers. the bottom of the pan during baking.
In general, mixing a cake with the Sticky fruits should be dusted with flour
KitchenAid® mixer will take about half the for better distribution in the batter.
time called for in most cake recipes.
Liquid Mixtures
To help determine the ideal mixing
time, observe the batter or dough Mixtures containing large amounts of
and mix only until it has the desired liquid ingredients should be mixed at
appearance described in your recipe, such lower speeds to avoid splashing. Increase
as “smooth and creamy.“ speed only after mixture has thickened.
To select the best mixing speeds, use
the Speed Control Guides on pages 10
and 11.

12
 Egg Whites Whipped Cream
Place room temperature egg whites in Pour cold whipping cream into chilled
clean, dry bowl. Attach bowl and Wire bowl. Attach bowl and Wire Whip*.
Whip*. To avoid splashing, gradually turn To avoid splashing, gradually turn to
to designated speed and whip to desired designated speed and whip to desired
stage. See chart below. stage. See chart below.
AMOUNT SPEED AMOUNT SPEED
1 egg white.............. GRADUALLY to 10 1
⁄4 cup .......................... GRADUALLY to 10
2-4 egg whites.............. GRADUALLY to 8 1
⁄2 cup .......................... GRADUALLY to 10
6 or more 1 cup ............................ GRADUALLY to 8
egg whites.............. GRADUALLY to 8 1 pint . .......................... GRADUALLY to 8

Whipping Stages Whipping Stages

With your KitchenAid® mixer, egg whites Watch cream closely during whipping.
whip quickly. So, watch carefully to avoid Because your KitchenAid® mixer whips
over whipping. This list tells you what so quickly, there are just a few seconds
to expect: between whipping stages. Look for these
characteristics:
Frothy
Large, uneven air bubbles. Begins to Thicken
Cream is thick and custard-like.
Begins to Hold Shape
Air bubbles are fine and compact; Holds Its Shape
product is white. Cream forms soft peaks when Wire Whip
is removed. Can be folded into other
Soft Peak ingredients when making desserts and
Tips of peaks fall over when Wire Whip is sauces.
removed.
Stiff
Almost Stiff Cream stands in stiff, sharp peaks when
Sharp peaks form when Wire Whip is Wire Whip is removed. Use for topping
removed, but whites are actually soft. on cakes or desserts, or filling for
cream puffs.
Stiff but not Dry
Sharp, stiff peaks form when Wire Whip
is removed. Whites are uniform in color
and glisten.

Stiff and Dry

Sharp, stiff peaks form when Wire Whip
is removed. Whites are speckled and dull
in appearance.

* Sold separately for model K4SS.

13
 Care and Cleaning
in hot sudsy water and rinse completely
WARNING before drying. Wire Whip, burnished
Dough Hook and burnished flat beater
Injury Hazard should be hand washed and dried
immediately. Do not wash Wire Whip,
Unplug mixer before touching burnished Dough Hook and burnished
beaters. flat beater in a dishwasher. Do not store
Failure to do so can result in beaters on shaft.
broken bones, cuts or bruises. NOTE: Always be sure to unplug mixer
before cleaning. Wipe mixer with a soft,
damp cloth. Do not use household/
Bowl, white flat beater and white Dough commercial cleaners. Do not immerse in
Hook may be washed in an automatic water. Wipe off beater shaft frequently,
dishwasher. Or, clean them thoroughly removing any residue that may accumulate.

Beater To Bowl Clearance

Your mixer is adjusted at the factory so that the flat beater just clears the bottom of
the bowl. If for any reason, the flat beater hits the bottom of the bowl or is too far
away from the bowl, clearance can be corrected as follows:
Bowl-Lift models
• Unplug mixer.
• Place bowl-lift handle in down position.
• Turn screw (A) SLIGHTLY
counterclockwise (left) to raise flat
beater and clockwise (right) to lower
flat beater.
• Make adjustments with flat beater, so it A
just clears surface of bowl.
Note: When properly adjusted, the flat
beater will not strike on bottom or side of
bowl. If beater or Wire Whip is adjusted
too close so that it strikes bottom of
bowl, coating may wear off beater or
wires may wear through on Wire Whip.

14
 Troubleshooting Problems
Please read the following before – Is the fuse in the circuit to the Stand
calling the service center. Mixer in working order? If you have a
1. The Stand Mixer may become warm circuit breaker box, be sure the circuit is
during use. Under heavy loads with closed.
extended mixing time periods, you – Turn the Stand Mixer off for 10-15
may not be able to comfortably touch seconds, then turn it back on. If the
the top of the Stand Mixer. This is mixer still does not start, allow it to
normal. cool for 30 minutes before turning it
2. The Stand Mixer may emit a pungent back on.
odor, especially when new. This is
If the problem is not due to one of
common with electric motors.
the above items, see the KitchenAid®
3. If the flat beater hits the bowl, stop
Stand Mixer Warranty on page 65.
the Stand Mixer. See “Beater to Bowl
Do not return the Stand Mixer to the
Clearance” on page 14.
retailer – they do not provide service.
If your Stand Mixer should
malfunction or fail to operate, please USA/Puerto Rico: 1-800-541-6390
check the following:
– Is the Stand Mixer plugged in?

WARNING

Electrical Shock Hazard

Plug into a grounded 3 prong
outlet.
Do not remove ground prong.
Do not use an adapter.
Do not use an extension cord.
Failure to follow these
instructions can result in
death, fire, or electrical shock.

15
 Optional Stand Mixer Accessories
(Accessories not NSF Approved for KSMC50)

General Information
KitchenAid® Accessories are designed to assure long life. The Accessory power shaft
and hub socket are of a square design, to eliminate any possibility of slipping during
the transmission of power to the Accessory. The hub and shaft housing are tapered to
assure a snug fit, even after prolonged use and wear. KitchenAid® Accessories require no
extra power unit to operate them; the power unit is built in.

Accessory
Knob Accessory Power
Accessory Hub Shaft‡

Accessory
Hub Socket
®

Notch Pin

Accessory Shaft
Housing‡
‡Not part of mixer.

Mounting Accessory Removing Accessory

1. Turn mixer off and unplug. 1. Turn mixer off and unplug.
2. Loosen Accessory Knob by turning it 2. Loosen Accessory Knob by turning it
counterclockwise. counterclockwise. Rotate Accessory
3. Remove Accessory Hub Cover. slightly back and forth while pulling
4. Insert Accessory shaft housing into out.
Accessory hub, making certain that 3. Replace Accessory Hub Cover.
Accessory power shaft fits into Tighten Accessory Knob by turning it
square Accessory hub socket. It may clockwise.
be necessary to rotate Accessory
back and forth. When Accessory is
in proper position, the pin on the
Accessory will fit into the notch on the
hub rim.
5. Tighten Accessory knob by turning
clockwise until Accessory is completely
secured to mixer.
6. Plug mixer in proper electrical outlet
(see page 4).

16
 Accessories - Sold Separately
For More Information Call 1-800-541-6390
Multi-Function Accessory Pack
®
®

Model FPPA
KitchenAid has packaged its three most popular
Accessories in one carton. It includes a Rotor Slicer/
Kitche Kitche
St. Joseph,
nAid
Michigan
Solid Kitche
St. Joseph,
nAid Solid
St. Joseph,
nAid Solid
Sta
Michigan
USA
te Spe
Michigan
Sta Sta
Off
USA
te Spe
USA
Off te Spe
Stir ed Con Off Stir
Stir ed Con ed Con
24 24 24
68 trol 68 trol 68 trol
10 10 10

Shredder (RVSA), Food Grinder (FGA), and Fruit/

Vegetable Strainer Parts (FVSP).

Food Grinder
Model FGA
Grinds meat, firm fruits and vegetables, and dry bread.
®

Kitc
St. Josep hen
h, MichiAid Solid
gan
USA Stat
Off e Sp
Stir ee
2 4 d Cont
68 ro
10 l

Fruit/Vegetable Strainer
Model FVSFGA
Makes preparing jams, purées, sauces and baby foods
®

quick and easy.

Kitc
St. Josep hen
h, MichiAid Solid
gan
USA Stat
Off e Sp
Stir ee
2 4 d Cont
68 ro
10 l

Food Tray
Model FT
Holds large quantities of food for quicker and easier
®

juicing, puréeing and grinding. For use with FGA.

Kitch
St. Josep
enA
h, Michi id Solid ®

gan
USA State
Off Sp
Stir ee
2 4 d Contr
68 ol
10

Sausage Stuffer
Model SSA
3
⁄8" and 5⁄8" stuffing tubes make Bratwurst, Kielbasa,
St. JoseKitchen
ph, Aid Solid
Stat
Mich
igan
USA
Off e Sp
Stir ee
2 4 d Cont
68 ro
10 l

Italian or Polish Sausage and breakfast links. For use

with FGA.

Continued on next page.

17
 Accessories - Sold Separately
For More Information Call 1-800-541-6390
Rotor Slicer/Shredder
Model RVSA
Includes 4 cones: thin and thick slicer, fine and
coarse shredder.

St. JoseKitchen
ph, Aid Solid
Stat
Mich
igan
USA
Off e Sp
Stir ee
2 4 d Cont
68 ro
10 l

Grain Mill
Model GMA
Grinds low-moisture grains from very fine to extra
coarse textures.

St. JoseKitchen
ph, Aid
Mich Solid
igan
St
Off ate Sp
USA

Stir eed
2 4 Cont
68 ro
10 l

Can Opener
St. JoseKitchen
ph, Aid
Mich
igan
USA
Solid
Off
Stat
Stir
e Sp
ee
2 4 d Cont
68 ro
Model CO
Opens cans quickly, leaves edges smooth and snag-free.
10 l

Pasta Roller Set

Model KPRA
Makes lasagna noodles, fettuccine and spaghetti. Three
piece set includes Pasta Roller, Fettuccine Cutter and
St. JoseKitchen
ph, Aid Solid
Stat
Mich
igan
USA
Off e Sp
Stir ee
2 4 d Cont
68 ro
10 l

Spaghetti Cutter.

Citrus Juicer
Model JE
St. JoseKitchen
ph, Aid
Mich
igan
USA
Solid
Off
Stat
Stir
e Sp
ee
2 4 d Cont
Juices citrus fruits quickly and thoroughly,
strains out pulp.
68 ro
10 l

18
 Accessories - Sold Separately
For More Information Call 1-800-541-6390
® Pasta Maker
Model SNFGA
5 plates make thin and thick spaghetti, flat noodles,
macaroni, and lasagna. Comes with Food Grinder.
A.
U.S.
in LD
de
Ma HO
USE LY
HO ON
USE
S
K5S 325
del tts
Mox. Wa
Mats 115
Vol
60
Hz

ck
Unlo
Lock

U.S.A.
Made in
OLD
Model K5SS325 HOUSEH
Max. Watts USE ONLY

Water Jacket
115
Volts
Hz 60

Heavy Duty
g of removing
parts
efore insertin
CAUTION: Unplug b

Model K5AWJ
Fill with ice, cold or hot water to keep cold mixtures
cold, hot ones hot.

Pouring Shield
KitchenA
St. Joseph, id
Michigan
USA
Solid Stat
Off Stir
e Speed
2 4 6 8
Control
10
Model KN1PS
Minimizes splash-out when adding ingredients.
CAUTION: U
n p l u g be
fore inser
ting of rem
oving parts

Bowl Covers
2 pack, non-sealing bowl covers are dishwasher-safe
(top rack).

Mixer Covers
Model K45CR
(For 41⁄2 quart mixers)
Pasta
&Sauces
Model K5CR
(For 5 quart mixers)
To protect mixers when not in use. Made of cotton and
polyester, they are machine washable.

19
 Crabmeat Dip
APPETIZERS, ENTREES, AND VEGETABLES

1 package (8 oz.) light Place cream cheese, cottage cheese, and mayonnaise in
cream cheese mixer bowl. Attach bowl and flat beater to mixer. Turn to
1 cup reduced-fat Speed 6 and beat about 1 minute, or until well blended.
cottage cheese Stop and scrape bowl. Add all remaining ingredients.
1
⁄4 cup reduced-calorie Turn to Speed 6 and beat about 1 minute, or until all
mayonnaise ingredients are combined.
1 can (61⁄2 oz.) Refrigerate until well chilled. Serve with assorted crackers
crabmeat, flaked or raw vegetables.
1 tablespoon lemon Yield: 24 servings (2 tablespoons per serving).
juice
3 tablespoons chopped Per serving: About 42 cal, 4 g pro, 1 g carb, 3 g fat,
green onions 12 mg chol, 180 mg sod.
1
⁄2 teaspoon garlic salt
3 drops hot pepper
sauce

Creamy Pineapple Fruit Dip

4 ounces light cream Place cream cheese in mixer bowl. Attach bowl and
cheese flat beater to mixer. Turn to Speed 2 and mix about 30
1
⁄2 cup marshmallow seconds. Stop and scrape bowl. Add marshmallow cream,
cream pineapple, and orange peel. Turn to Speed 4 and beat
1 can (8 oz.) crushed about 30 seconds. Stop and scrape bowl. Turn to Speed 4
pineapple, well and beat about 30 seconds. Refrigerate at least 2 hours.
drained Serve with sliced fresh fruit, if desired.
2 teaspoons grated Yield: 12 servings (2 tablespoons per serving).
orange peel
Per serving: About 61 cal, 1 g pro, 11 g carb,
2 g fat, 3 mg chol, 58 mg sod.

20
 Layered Mexican Dip
1 package (8 oz.) light Place cream cheese in mixer bowl. Attach bowl and flat
cream cheese beater to mixer. Turn to Speed 2 and mix about
1
⁄2 cup shredded hot 30 seconds. Stop and scrape bowl. Add Monterey Jack
pepper Monterey cheese. Turn to Speed 2 and mix about 30 seconds.
Jack cheese Spread cheese mixture on 10-inch serving plate to within
1
⁄4 cup bean or black 1 or 2 inches of edge. Spread bean dip over cheese.
bean dip Spread salsa over bean dip. Top with onions and olives.
1
⁄2 cup thick and chunky Refrigerate until ready to serve. Serve with tortilla chips,
salsa if desired.
1
⁄2 cup chopped green Yield: 12 servings (1⁄4 cup per serving).
onions
1
⁄4 cup sliced pitted ripe Per serving: About 70 cal, 4 g pro, 3 g carb,
olives 5 g fat, 12 mg chol, 265 mg sod.

Nutty Cheese Ball

1 cup shredded sharp Place all ingredients, except pecans, in mixer bowl. Attach
Cheddar cheese bowl and flat beater to mixer. Turn to Speed 4 and beat
1 cup shredded Swiss about 1 minute, or until well blended.
cheese On waxed paper, shape mixture into a ball. Roll ball
1 package (8 oz.) light in chopped pecans. Wrap in waxed paper. Refrigerate
cream cheese until serving time. Serve with assorted crackers or raw
2 tablespoons chopped vegetables.
fresh chives
Yield: 24 servings (2 tablespoons per serving).
2 teaspoons
Worcestershire sauce Per serving: About 65 cal, 4 g pro, 1 g carb, 5 g fat, 13
1
⁄4 teaspoon paprika mg chol, 109 mg sod.
1
⁄2 teaspoon garlic
powder
1
⁄4 cup finely chopped
pecans

21
 Spinach and Cheese Crostini
1 baguette loaf, cut Place baguette slices on baking sheet. Bake at
into 1⁄2-inch slices 375°F for 4 to 6 minutes, or until toasted. Set aside.
2 teaspoons butter or Melt butter in 10-inch skillet over medium heat. Add
margarine onion and garlic. Cook and stir 2 to 3 minutes, or until
1
⁄2 cup finely chopped softened. Add spinach. Cook and stir 30 to 60 seconds,
onion or until warm. Cool slightly.
1 clove garlic, minced
Place cream cheese in mixer bowl. Attach bowl and flat
1 package (9 oz.) beater to mixer. Turn to Speed 2, mix about 30 seconds.
frozen chopped Add spinach mixture. Continuing on Speed 2, mix about
spinach, thawed and 30 seconds. Add red peppers. Continuing on Speed 2,
squeezed dry
mix about 30 seconds. Spread spinach mixture on toasted
1 package (8 oz.) light baguette slices. Top each slice with about 1 teaspoon
cream cheese Cheddar cheese. Bake at 375°F for 5 to 8 minutes, or
1
⁄4 cup roasted red until thoroughly heated and cheese is melted.
peppers Serve warm.
1
⁄2 cup shredded
Cheddar cheese Yield: 12 servings (2 crostini per serving).
Per serving: About 141 cal, 6 g pro, 16 g carb,
6 g fat, 12 mg chol, 324 mg sod.

Meatballs with Salsa

1
⁄4 cup fat-free egg Place egg substitute, bread crumbs, chili powder, garlic
substitute or 1 egg powder, pepper, and ground turkey in mixer bowl. Attach
1
⁄3 cup fresh bread bowl and flat beater to mixer. Turn to Stir Speed and mix
crumbs about 30 seconds.
1
⁄2 teaspoon chili Form turkey mixture into 1-inch balls. Spray 12-inch skillet
powder with no-stick cooking spray. Cook meatballs over
1
⁄4 teaspoon garlic medium-high heat until well browned; drain.
powder
Mix salsa, chili sauce, and water in small bowl. Add to
1
⁄8 teaspoon cayenne meatballs and stir. Reduce heat to low. Cook, covered,
pepper about 10 minutes, or until meatballs are thoroughly
1 pound ground turkey cooked, stirring frequently. Serve warm.
1
⁄2 cup thick and chunky
salsa Yield: 12 servings (3 meatballs per serving).
1
⁄2 cup chili sauce Per serving: About 84 cal, 8 g pro, 5 g carb, 3 g fat,
1
⁄2 cup water 30 mg chol, 280 mg sod.

22
 Mushroom-Onion Tartlets
Pastry Crusts To make Pastry Crusts, place cream cheese and
4 oz. light cream 2 tablespoons butter in mixer bowl. Attach bowl and flat
cheese beater to mixer. Turn to Speed 4 and beat about
3 tablespoons butter 1 minute. Stop and scrape bowl. Add 3⁄4 cup flour. Turn to
or margarine, divided Speed 2 and mix about 1 minute, or until well blended.
3⁄4 cup plus 1 teaspoon Form mixture into a ball. Wrap in waxed paper and chill
all-purpose flour 1 hour. Clean mixer bowl and beater.
8 oz. fresh mushrooms, To make Filling, melt remaining 1 tablespoon butter in
coarsely chopped 10-inch skillet over medium heat. Add mushrooms and
1⁄2 cup chopped green onions. Cook and stir until tender. Remove from heat.
onions Cool slightly.
Divide chilled dough into 24 pieces. Press each piece into
miniature muffin cup (greased, if desired).
Filling
1 egg For Filling, place egg, remaining 1 teaspoon flour, and
1⁄4 teaspoon dried thyme in mixer bowl. Attach bowl and flat beater to
thyme leaves mixer. Turn to Speed 6 and beat about 30 seconds. Stir in
cheese and cooled mushroom mixture. Spoon into
1⁄2 cup shredded Swiss
pastry-lined muffin cups. Bake at 375°F for 15 to
cheese
20 minutes, or until egg mixture is puffed and golden
brown. Serve warm.
Yield: 12 servings (2 tartlets per serving).
Per serving: About 98 cal, 4 g pro, 8 g carb,
6 g fat, 33 mg chol, 83 mg sod.

23
 Stuffed New Potatoes
8 small new red Cut potatoes in half. Scoop out insides of potatoes,
potatoes, boiled in leaving 1⁄8-inch shells. Place insides of potatoes in mixer
skins bowl. Attach bowl and flat beater to mixer. Turn to Speed
1
⁄4 cup reduced-fat sour 2 and mix about 1 minute. Add sour cream, margarine,
cream garlic salt, and thyme. Turn to Speed 2 and mix about
1 tablespoon 30 seconds. Stop and scrape bowl. Turn to Speed 2 and
margarine or butter, mix about 30 seconds. Turn to Stir Speed and add onions,
melted mixing just until blended.
1
⁄4 teaspoon garlic salt Spoon or pipe potato mixture into potato shells. Place
1
⁄4 teaspoon dried filled shells in shallow baking dish. Bake at 375°F for
thyme leaves 20 to 25 minutes, or until thoroughly heated. Sprinkle
1
⁄4 cup finely chopped with cheese and paprika, if desired. Bake 5 minutes
green onions longer, or until cheese is melted. Serve warm.
1
⁄4 cup finely shredded Yield: 8 servings (2 potato halves per serving).
Cheddar cheese
Per serving: About 58 cal, 2 g pro, 6 g carb, 3 g fat, 5 mg
Paprika, if desired
chol, 108 mg sod.

Sweet Potato Puff

2 medium sweet Place potatoes in mixer bowl. Attach bowl and flat beater
potatoes, cooked to mixer. Turn to Speed 2 and mix about 30 seconds.
and peeled Add milk, sugar, eggs, 2 tablespoons butter, nutmeg, and
1
⁄2 cup low-fat milk cinnamon. Turn to Speed 4 and beat about 1 minute.
1
⁄3 cup sugar Spread mixture in greased 9-inch pie plate. Bake at 400°F
2 eggs for 20 minutes, or until set. Clean bowl and beater.
2 tablespoons butter Place all Topping ingredients in mixer bowl. Attach bowl
or margarine and flat beater to mixer. Turn to Stir Speed and mix about
1
⁄2 teaspoon nutmeg 15 seconds. Spread on hot puff. Bake 10 minutes longer.
1
⁄2 teaspoon cinnamon Yield: 6 servings (1⁄2 cup per serving).
Per serving: About 268 cal, 6 g pro, 35 g carb,
12 g fat, 2 mg chol, 176 mg sod.
Crunchy Praline Topping
2 tablespoons butter
or margarine, melted
3⁄4 cup corn flakes
1⁄4 cup chopped
walnuts or pecans
1⁄4 cup firmly packed
brown sugar

24
 Mashed Potatoes
5 large potatoes (about Warm mixer bowl and flat beater with hot water; dry.
21⁄2 lbs.), peeled, Place hot potatoes in bowl. Attach bowl and flat beater
quartered, and to mixer. Gradually turn to Speed 2 and mix about
boiled 1 minute, or until smooth.
1
⁄2 cup low-fat milk, Add all remaining ingredients. Turn to Speed 4 and beat
heated about 30 seconds, or until milk is absorbed. Gradually
2 tablespoons butter turn to Speed 6 and beat about 1 minute, or until fluffy.
or margarine Stop and scrape bowl. Exchange flat beater for Wire
1 teaspoon salt Whip*. Turn to Speed 10 and whip 2 to 3 minutes.
1
⁄8 teaspoon black Yield: 9 servings (3⁄4 cup per serving).
pepper
Per serving: About 111 cal, 2 g pro, 19 g carb,
3 g fat, 8 mg chol, 296 mg sod.

VARIATIONS
Garlic Mashed Potatoes
Substitute 1 teaspoon garlic salt for salt.
Per serving: About 176 cal, 3 g pro, 32 g carb,
4 g fat, 2 mg chol, 403 mg sod.
Parmesan Mashed Potatoes
Increase milk to 3⁄4 cup. Add 1⁄3 cup grated Parmesan
cheese with milk.
Per serving: About 205 cal, 6 g pro, 32 g carb,
6 g fat, 7 mg chol, 524 mg sod.
Sour Cream-Chive Mashed Potatoes
Substitute 1⁄4 cup reduced-fat sour cream for 1⁄4 cup milk.
Add 2 tablespoons chopped fresh chives.
Per serving: About 178 cal, 4 g pro, 32 g carb,
4 g fat, 2 mg chol, 417 mg sod.

* Wire Whip sold separately for model K4SS.

25
 Herbed Whipped Squash
1 large butternut Scoop cooked squash out of shell and place in mixer
squash, baked (about bowl. Attach bowl and Wire Whip* to mixer. Turn to
3 cups cooked) Speed 4 and beat about 30 seconds. Add all remaining
1
⁄4 cup butter or ingredients. Turn to Speed 2 and mix about 30 seconds.
margarine, melted Turn to Speed 4 and beat about 2 minutes.
1
⁄2 teaspoon dried Yield: 6 servings (1⁄2 cup per serving).
tarragon leaves
Per serving: About 107 cal, 1 g pro, 11 g carb,
1
⁄8 teaspoon salt
7 g fat, 0 mg chol, 137 mg sod.
1
⁄8 teaspoon black
pepper

Black Bean Frittata

2 cups fat-free egg Place egg substitute and milk in mixer bowl. Attach bowl
substitute or 8 eggs and Wire Whip* to mixer. Turn to Speed 2 and mix about
1
⁄4 cup low-fat milk 30 seconds. Set aside.
1 tablespoon oil Heat oil in large skillet over medium heat until oil sizzles.
1
⁄2 medium red bell Add bell pepper and onions. Cook about 1 minute, or
pepper, chopped until slightly tender. Stir in beans. Cook about 1 minute,
4 green onions, sliced or until thoroughly heated.
1 can (16 oz.) black Reduce heat to medium-low. Pour egg mixture over
beans, rinsed and vegetables. Cook about 6 minutes, or until almost set.
drained As bottom of egg mixture sets, carefully lift edges with
1 cup shredded spatula and let uncooked egg run to the bottom of the
Monterey Jack pan. Cook, covered, about 2 minutes, or until top is set
cheese but still shiny. Sprinkle with cheese. Cook, covered, about
1 minute, or until cheese melts.
Yield: 6 servings.
Per serving: About 208 cal, 18 g pro, 15 g carb,
8 g fat, 18 mg chol, 463 mg sod.
Tip: For browned top on frittata, place under broiler
about 1 minute, or until cheese is browned and bubbly.

* Wire Whip sold separately for model K4SS.

26
 Garden Quiche
Baked Pastry Shell Follow procedure for Baked Pastry Shell. Cool
(see page 43) 10 minutes.
1 tablespoon oil Meanwhile, heat oil in large non-stick skillet over
1 small onion, chopped medium-high heat. Add onion and bell pepper. Cook
1 medium green bell about 1 minute, stirring frequently. Add mushrooms.
pepper, chopped Cook and stir about 2 minutes, or until vegetables are
8 oz. sliced fresh tender. Set aside.
mushrooms Place eggs, milk, parsley, salt, and hot pepper sauce
6 eggs in mixer bowl. Attach bowl and Wire Whip* to mixer.
1
⁄3 cup low-fat milk Turn to Speed 2 and mix 1 to 2 minutes.
1 tablespoon chopped Sprinkle half of cheese in pastry shell. Top with
fresh parsley vegetables. Pour egg mixture over vegetables. Top with
1 teaspoon salt remaining cheese. Bake at 350°F for 30 to 35 minutes, or
5 drops hot pepper until knife inserted in center comes out clean. Let stand
sauce about 5 minutes before serving.
1 cup (4 oz.) reduced- Yield: 8 servings.
fat shredded Swiss
cheese Per serving (filling and crust): About 264 cal,
12 g pro, 17 g carb, 16 g fat, 172 mg chol,
561 mg sod.

Cheese-Stuffed Shells
1
⁄2 cup fat-free egg Place egg substitute, ricotta cheese, mozzarella cheese,
substitute or 2 eggs Parmesan cheese, parsley, and seasoning in mixer bowl.
1 container (15 oz.) Attach bowl and flat beater to mixer. Turn to Speed 2 and
no-fat ricotta cheese mix about 30 seconds, or until combined.
2 cups shredded part- Fill each shell with 2 to 3 tablespoons cheese mixture.
skim mozzarella Place filled shells in 13x9x2-inch baking pan. Pour
cheese Marinara Sauce over shells. Cover pan with foil. Bake at
1
⁄4 cup grated Parmesan 350°F for 30 to 35 minutes, or until bubbly.
cheese
Yield: 4 to 6 servings.
2 teaspoons dried
parsley leaves Per serving: About 527 cal, 46 g pro, 56 g carb,
2 teaspoons no-salt 15 g fat, 57 mg chol, 865 mg sod.
herb and garlic
seasoning
24 jumbo pasta shells,
cooked and drained
2 cups prepared
Marinara Sauce

* Wire Whip sold separately for model K4SS.

27
 Quick Yellow Cake
CAKES AND FROSTINGS

21⁄4 cups all-purpose Combine dry ingredients in mixer bowl. Add shortening,
flour milk, and vanilla. Attach bowl and flat beater to mixer.
11⁄3 cups sugar Turn to Speed 2 and mix about 1 minute. Stop and
3 teaspoons baking scrape bowl. Add eggs. Continuing on Speed 2, mix
powder about 30 seconds. Stop and scrape bowl. Turn to Speed
1⁄2 teaspoon salt 6 and beat about 1 minute.
1⁄2 cup shortening Pour batter into two greased and floured 8- or 9-inch
1 cup low-fat milk round baking pans. Bake at 350°F for 30 to 35 minutes,
1 teaspoon vanilla or until toothpick inserted in center comes out clean.
Cool 10 minutes. Remove from pans. Cool completely on
2 eggs wire rack. Frost if desired.
Yield: 12 to 16 servings.
Per serving: About 272 cal, 4 g pro, 42 g carb,
10 g fat, 37 mg chol, 175 mg sod.

Easy White Cake

2 cups all-purpose Combine dry ingredients in mixer bowl. Add shortening,
flour milk, and vanilla. Attach bowl and flat beater to mixer.
11⁄2 cups sugar Turn to Speed 2 and mix about 1 minute. Stop and scrape
3 teaspoons baking bowl. Add egg whites. Turn to Speed 6 and beat about
powder 1 minute, or until smooth and fluffy.
1
⁄2 teaspoon salt Pour batter into two greased and floured 8- or 9-inch
1
⁄2 cup shortening round baking pans. Bake at 350°F for 30 to 35 minutes,
1 cup low-fat milk or until toothpick inserted in center comes out clean. Cool
1 teaspoon vanilla 10 minutes. Remove from pans. Cool completely on wire
rack. Frost if desired.
4 egg whites
Yield: 12 to 16 servings.
Per serving: About 267 cal, 4 g pro, 42 g carb,
9 g fat, 2 mg chol, 183 mg sod.

28
 Caramel Walnut Banana Torte
Topping To make Topping, place brown sugar, butter, and cream
1 cup firmly packed in small saucepan. Heat over low heat just until butter
brown sugar melts, stirring constantly. Pour over bottoms of three
1⁄2 cup butter or 8- or 9-inch round baking pans. Sprinkle with walnuts.
margarine To make Cake, place sugar and butter in mixer bowl.
1⁄4 cup whipping cream Attach bowl and flat beater to mixer. Turn to Speed 2
1 cup chopped and mix about 30 seconds. Stop and scrape bowl. Add
walnuts banana and vanilla. Continuing on Speed 2, mix about
30 seconds. Continuing on Speed 2, add eggs, one at
a time, mixing about 15 seconds after each addition.
Cake Stop and scrape bowl.
11⁄2 cups sugar Combine flour, baking powder, baking soda, and salt in
1⁄2 cup butter or small bowl. Add half of flour mixture to sugar mixture in
margarine, softened mixer bowl. Turn to Speed 2 and mix about 30 seconds.
1 cup (2 medium) Add buttermilk and remaining flour mixture. Gradually
mashed ripe banana turn to Speed 6 and beat about 30 seconds. Spread
1 teaspoon vanilla batter evenly over nut mixture in pans. Bake at 350°F for
3 eggs 25 to 30 minutes, or until toothpick inserted in center
21⁄2 cups all-purpose comes out clean. Cool in pans about 3 minutes. Remove
flour from pans and cool completely on wire racks.
11⁄4 teaspoons baking Meanwhile, to make Filling, combine sugar, flour, and
powder salt in medium saucepan. Gradually stir in milk. Heat to
1 teaspoon baking boiling over medium heat, stirring constantly. Stir about
soda 1
⁄4 cup hot mixture into beaten egg in separate bowl.
1⁄2 teaspoon salt Pour egg mixture into saucepan. Cook until mixture is
3⁄4 cup buttermilk bubbly, stirring constantly. Remove from heat. Stir in
vanilla and butter. Cool slightly. Refrigerate 1 hour while
cake is cooling.
Filling To assemble torte, place one cake layer, nut side up, on
1⁄2 cup sugar large plate. Spread with half of Filling. Arrange half of
3 tablespoons all- banana slices over Filling. Top with second layer, nut side
purpose flour up. Spread with remaining Filling and banana slices. Top
1⁄4 teaspoon salt with remaining cake layer, nut side up. Top torte with
whipped cream. Store in refrigerator.
1 cup low-fat milk
1 egg, beaten Yield: 16 to 20 servings.
1 teaspoon vanilla Per serving: About 451 cal, 7 g pro, 65 g carb,
1 tablespoons butter 19 g fat, 58 mg chol, 384 mg sod.
or margarine
2 medium bananas,
thinly sliced
1⁄2 cup whipping cream,
whipped

29
 Angel Food Cake
11⁄4 cups all-purpose Mix flour and 1⁄2 cup sugar in small bowl. Set aside.
flour Place egg whites in mixer bowl. Attach bowl and
11⁄2 cups sugar, divided Wire Whip* to mixer. Gradually turn to Speed 6 and
11⁄2 cups egg whites whip 30 to 60 seconds, or until egg whites are frothy.
(about 12 to 15 egg
whites) Add cream of tartar, salt, and vanilla. Turn to Speed 8 and
whip 2 to 21⁄2 minutes, or until whites are almost stiff but
11⁄2 teaspoons cream of
not dry. Turn to Speed 2. Gradually add remaining 1 cup
tartar
sugar and mix about 1 minute. Stop and scrape bowl.
1⁄4 teaspoon salt
11⁄2 teaspoons vanilla or Remove bowl from mixer. Spoon flour-sugar mixture,
1
⁄2 teaspoon almond one-fourth at a time, over egg whites. Fold in gently with
extract spatula, just until blended.
Pour batter into ungreased 10-inch tube pan. With knife,
gently cut through batter to remove large air bubbles.
Bake at 375°F for 35 minutes, or until crust is golden
brown and cracks are very dry. Immediately invert cake
onto funnel or soft drink bottle. Cool completely. Remove
from pan.
Yield: 16 servings.
Per serving: About 124 cal, 4 g pro, 27 g carb,
0 g fat, 0 mg chol, 79 mg sod.

* Wire Whip sold separately for model K4SS.

30
 Old-Fashioned Pound Cake
3 cups all-purpose Combine dry ingredients in mixer bowl. Add butter, milk,
flour vanilla, and almond extract. Attach bowl and flat beater
2 cups sugar to mixer. Turn to Stir Speed and mix about 1 minute. Stop
3 teaspoons baking and scrape bowl. Turn to Speed 6 and beat about
powder 2 minutes. Stop and scrape bowl.
1
⁄2 teaspoon salt Turn to Speed 2 and add eggs, one at a time, mixing
2 cups butter, softened about 15 seconds after each addition. Turn to Speed 4
1
⁄2 cup low-fat milk and beat about 30 seconds.
1 teaspoon vanilla Pour batter into greased and floured 10-inch tube pan.
1 teaspoon almond Bake at 350°F for 1 hour 15 minutes, or until toothpick
extract inserted in center comes out clean. Cool completely on
6 eggs wire rack. Remove cake from pan.
Yield: 16 servings.
Per serving: About 419 cal, 5 g pro, 44 g carb,
25 g fat, 143 mg chol, 378 mg sod.

Double Chocolate Pound Cake

3 cups all-purpose Combine dry ingredients in mixer bowl. Add butter, milk,
flour and vanilla. Attach bowl and flat beater to mixer. Turn
2 cups sugar to Stir Speed and mix about 1 minute. Stop and scrape
1
⁄2 cup unsweetened bowl. Turn to Speed 6 and beat about 2 minutes. Stop
Dutch-processed and scrape bowl.
cocoa powder Turn to Speed 2 and add eggs, one at a time, mixing
3 teaspoons baking about 15 seconds after each addition. Turn to Speed 4
powder and beat about 30 seconds.
1
⁄2 teaspoon salt Pour batter into greased and floured 10-inch tube pan.
1 cup butter, softened Bake at 325°F for 1 hour 20 minutes, or until toothpick
11⁄4 cups low-fat milk inserted in center comes out clean. Cool completely
1 teaspoon vanilla on wire rack. Remove cake from pan and drizzle with
5 eggs Chocolate Glaze.
Melt chocolate and margarine in small saucepan over
low heat. Remove from heat. Stir in powdered sugar and
Chocolate Glaze vanilla. Stir in water, 1 teaspoon at a time, until glaze is
2 squares (1 oz. of desired consistency.
each) unsweetened Yield: 16 servings.
chocolate
3 tablespoons Per serving: About 390 cal, 6 g pro, 55 g carb,
margarine or butter 18 g fat, 99 mg chol, 289 mg sod.
1 cup powdered sugar
3⁄4 teaspoon vanilla
2 tablespoons hot
water

31
 Chocolate Cake
2 cups all-purpose Combine dry ingredients in mixer bowl. Add shortening,
flour milk, and vanilla. Attach bowl and flat beater to mixer.
11⁄3 cups sugar Turn to Speed 2 and mix about 1 minute. Stop and
1 teaspoon baking scrape bowl. Add eggs and chocolate. Continuing on
powder Speed 2, mix about 30 seconds. Stop and scrape bowl.
1
⁄2 teaspoon baking Turn to Speed 6 and beat about 1 minute.
soda Pour batter into two greased and floured 8- or 9-inch
1
⁄2 teaspoon salt round baking pans. Bake at 350°F for 30 to 35 minutes,
1
⁄2 cup shortening or until toothpick inserted in center comes out clean.
1 cup low-fat milk Cool 10 minutes. Remove from pans. Cool completely on
wire rack. Frost if desired.
1 teaspoon vanilla
2 eggs Yield: 12 to 16 servings.
2 squares (1 oz. Per serving: About 285 cal, 4 g pro, 41 g carb,
each) unsweetened 12 g fat, 37 mg chol, 185 mg sod.
chocolate, melted

Sunshine Chiffon Cake

2 cups all-purpose Combine flour, sugar, baking powder, and salt in mixer
flour bowl. Add water, oil, egg yolks, vanilla, and lemon rind.
11⁄2 cups sugar Attach bowl and Wire Whip* to mixer. Turn to Speed
1 tablespoon baking 4 and beat about 1 minute. Stop and scrape bowl.
powder Continuing on Speed 4, beat about 15 seconds.
1
⁄2 teaspoon salt Pour mixture into another bowl. Clean mixer bowl
and Wire Whip*.
3
⁄4 cup cold water
1
⁄2 cup oil Place egg whites and cream of tartar in mixer bowl.
7 egg yolks, beaten Attach bowl and Wire Whip* to mixer. Turn to Speed 8
and whip 2 to 21⁄2 minutes, or until whites are stiff but
1 teaspoon vanilla not dry.
2 teaspoons grated
lemon rind Remove bowl from mixer. Gradually add flour mixture to
7 egg whites egg whites. Fold in gently with spatula, just until blended.
1
⁄2 teaspoon cream of Pour batter into ungreased 10-inch tube pan. Bake at
tartar 325°F for 60 to 75 minutes, or until top springs back
when lightly touched. Immediately invert cake onto
funnel or soft drink bottle. Cool completely. Remove from
pan. Drizzle with Lemon Glaze.

Lemon Glaze Combine powdered sugar and butter in small bowl. Stir
1 cup powdered sugar in lemon juice, 1 tablespoon at a time, until glaze is of
1 tablespoon butter or desired consistency.
margarine, softened Yield: 16 servings.
2-3 tablespoons lemon
juice Per serving: About 256 cal, 4 g pro, 38 g carb,
10 g fat, 93 mg chol, 152 mg sod.

* Wire Whip sold separately for model K4SS.

32
 Chocolate Almond Brownie Cake
Cake To make Cake, melt chocolate and butter in medium
7 squares (1 oz. saucepan over low heat, stirring constantly. Remove from
each) semi-sweet heat; cool slightly.
chocolate
Place egg whites in mixer bowl. Attach bowl and Wire
1⁄2 cup butter or Whip* to mixer. Turn to Speed 8 and whip 1 to
margarine 2 minutes, or until stiff peaks form. Place egg whites in
3 eggs, separated another bowl. Clean mixer bowl and Wire Whip*.
1⁄2 cup sugar
Place chocolate mixture, sugar, and almond extract in
1⁄2 teaspoon almond mixer bowl. Attach bowl and flat beater to mixer. Turn to
extract Speed 4 and beat about 1 minute. Stop and scrape bowl.
2 tablespoons all- Continuing on Speed 4, add egg yolks, one at a time,
purpose flour beating about 30 seconds after each addition. Continuing
on Speed 4, add flour and beat about 15 seconds. Gently
fold in egg whites with spatula.
Glaze
1 square (1 oz.) semi- Spoon batter into 8-inch springform pan that has
sweet chocolate been greased and floured on the bottom only. Bake at
375°F for 20 to 25 minutes, or until set in center. Cool
1 teaspoon shortening
completely on wire rack before glazing. Clean mixer bowl.
To make Glaze, melt chocolate and shortening in small
Topping saucepan over low heat, stirring to blend. Drizzle over cake.
1⁄2 cup whipping cream To make Topping, place cream, powdered sugar, and
1 tablespoon almond extract in mixer bowl. Attach Wire Whip* and
powdered sugar bowl to mixer. Turn to Speed 10 and whip 30 to 60
1⁄4 teaspoon almond seconds, or until stiff peaks form. Pipe or spoon whipped
extract cream in ring over top of cake. Sprinkle with almonds.
2 tablespoons sliced Store in refrigerator.
almonds Yield: 16 servings.
Per serving: About 180 cal, 3 g pro, 17 g carb,
13 g fat, 58 mg chol, 74 mg sod.

* Wire Whip sold separately for model K4SS.

33
 Applesauce Cake
11⁄2 cups all-purpose Combine dry ingredients in mixer bowl. Add applesauce,
flour margarine, and eggs. Attach bowl and flat beater to
1 cup whole wheat mixer. Turn to Speed 2 and mix about 1 minute. Stop and
flour scrape bowl. Turn to Speed 4 and beat about 30 seconds.
11⁄2 cups sugar Turn to Stir Speed and add apple and walnuts, mixing just
1 teaspoon baking until blended.
powder Pour batter into greased and floured 13x9x2-inch
1 teaspoon baking baking pan. Bake at 350°F for 35 to 40 minutes,
soda or until toothpick inserted in center comes out clean.
1⁄2 teapoon salt Cool completely on wire rack. Frost with Caramel Creme
11⁄2 teaspoons cinnamon Frosting, if desired.
1⁄2 teaspoon nutmeg Yield: 12 to 16 servings.
11⁄2 cups applesauce Per serving: About 318 cal, 5 g pro, 51 g carb,
1⁄2 cup margarine or 11 g fat, 36 mg chol, 315 mg sod.
butter, melted
2 eggs
1 cup chopped, peeled
apple
1⁄2 cup chopped
walnuts
Caramel Creme
Frosting, if desired
(see page 36)

Spice Cake
21⁄4 cups all-purpose Combine dry ingredients in mixer bowl. Add buttermilk,
flour shortening, vanilla, and eggs. Attach bowl and flat beater
1 cup firmly packed to mixer. Turn to Speed 2 and mix about 1 minute. Stop
brown sugar and scrape bowl. Turn to Speed 4 and beat about 30
1⁄2 cup sugar seconds. Turn to Stir Speed and add raisins, mixing just
1 teaspoon baking until blended.
soda Pour batter into greased and floured 13x9x2-inch
1⁄2 teaspoon salt baking pan. Bake at 350°F for 35 to 40 minutes, or
1 teaspoon cinnamon until toothpick inserted in center comes out clean.
1⁄2 teaspoon cloves Cool completely on wire rack. Frost with Orange Cream
Cheese Frosting, if desired.
1⁄2 teaspoon nutmeg
1 cup buttermilk Yield: 12 to 16 servings.
1⁄2 cup shortening Per serving: About 310 cal, 5 g pro, 50 g carb,
1 teaspoon vanilla 10 g fat, 54 mg chol, 240 mg sod.
3 eggs
1⁄2 cup raisins
Orange Cream
Cheese Frosting, if
desired (see page 36)

34
 Chocolate Frosting
1 cup butter, softened Place butter in mixer bowl. Attach bowl and flat beater to
2 tablespoons light mixer. Turn to Speed 4 and beat about 11⁄2 minutes,
corn syrup or until creamy. Stop and scrape bowl. Add corn syrup.
4 cups powdered Turn to Speed 2 and mix well. Stop and scrape bowl.
sugar Turn to Stir Speed. Gradually add powdered sugar, mixing
2 squares (1 oz. until blended. Turn to Speed 4 and beat about 1 minute.
each) unsweetened Stop and scrape bowl. Turn to Speed 2. Slowly add
chocolate, melted melted chocolate and mix about 11⁄2 minutes. Stop and
scrape bowl. Turn to Speed 4 and beat about 1 minute.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per serving: About 325 cal, 1 g pro, 44 g carb,
18 g fat, 41 mg chol, 160 mg sod.

Buttercream Frosting
1
⁄3 cup butter, softened Place butter in mixer bowl. Attach bowl and flat beater to
1
⁄4 cup cream or mixer. Turn to Speed 4 and beat about 1 minute, or until
evaporated milk creamy. Stop and scrape bowl. Add cream, milk, vanilla,
1 teaspoon vanilla salt, and 1 cup powdered sugar. Turn to Stir Speed and
1
⁄4 teaspoon salt mix about 30 seconds. Stop and scrape bowl. Turn to
Speed 2 and mix about 11⁄2 minutes, or until well blended.
4 cups powdered Stop and scrape bowl.
sugar, divided
Low-fat milk, if Turn to Stir Speed. Gradually add remaining 3 cups
necessary powdered sugar and mix until blended. Stop and scrape
bowl, if necessary. Add milk, 1 teaspoon at a time, if
necessary. Turn to Speed 4 and beat about 1 minute, or
until smooth.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per serving: About 208 cal, 0 g pro, 40 g carb,
6 g fat, 16 mg chol, 99 mg sod.

35
 Caramel Creme Frosting
1
⁄2 cup margarine or Melt margarine in medium saucepan. Add brown sugar and
butter milk; mix. Heat to boiling. Cook about 1 minute, stirring
1 cup firmly packed constantly. Remove from heat. Add marshmallows. Stir until
brown sugar marshmallows melt and mixture is smooth.
1
⁄4 cup low-fat milk Place powdered sugar in mixer bowl. Add brown sugar
1 cup miniature mixture and vanilla. Attach bowl and flat beater to mixer.
marshmallows Turn to Stir Speed and mix about 30 seconds. Turn to Speed
2 cups powdered 4 and beat about 1 minute, or until smooth and creamy.
sugar Spread on cake while warm.
1
⁄2 teaspoon vanilla Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per serving: About 228 cal, 0 g pro, 41 g carb,
7 g fat, 0 mg chol, 98 mg sod.

Fluffy KitchenAid Frosting

11⁄2 cups sugar Place sugar, cream of tartar, salt, water, and corn syrup in
1⁄2 teaspoon cream of saucepan. Cook and stir over medium heat until sugar is
tartar completely dissolved, forming a syrup.
1⁄2 teaspoon salt Place egg whites in mixer bowl. Attach bowl and Wire
1⁄2 cup water Whip* to mixer. Turn to Speed 10 and whip about 45
11⁄2 tablespoons light seconds, or until whites begin to hold shape. Continuing
corn syrup on Speed 10, slowly pour hot syrup into egg whites in a
2 egg whites fine stream and whip 1 to 11⁄2 minutes. Add vanilla and
11⁄2 teaspoons vanilla whip about 5 minutes longer, or until frosting loses its
gloss and stands in stiff peaks. Frost cake immediately.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per serving: About 109 cal, 1 g pro, 27 g carb,
0 g fat, 0 mg chol, 101 mg sod.

Orange Cream Cheese Frosting

4 cups powdered Place all ingredients in mixer bowl. Attach bowl and
sugar flat beater to mixer. Turn to Stir Speed and mix about
1 package (8 oz.) light 30 seconds, or until blended. Turn to Speed 4 and beat
cream cheese about 2 minutes, or until smooth and creamy.
1 teaspoon orange Yield: 12 to 16 servings (frosting for 2-layer or
juice 13x9x2-inch cake).
1
⁄2 teaspoon grated
Per serving: About 196 cal, 2 g pro, 41 g carb,
orange peel
3 g fat, 7 mg chol, 107 mg sod.

* Wire Whip sold separately for model K4SS.

36
 Creamy No-Cook Mints

COOKIES, BARS, AND CANDIES

3 ounces light cream Place cream cheese, flavoring, and food color in mixer
cheese bowl. Attach bowl and flat beater to mixer. Turn to Speed
1⁄4 teaspoon mint 2 and mix about 30 seconds, or until smooth. Continuing
flavoring on Speed 2, gradually add powdered sugar and mix
2 drops green food about 11⁄2 minutes, or until mixture becomes very stiff.
color or color of To make mints, dip individual flexible candy molds in
choice superfine sugar. Press in mint mixture. Turn out onto
41⁄4-41⁄2 cups powdered waxed paper covered with superfine sugar. Repeat until
sugar all mixture is used. OR: Shape mixture into 3⁄4-inch balls,
Superfine sugar using about 1 teaspoon for each ball. Roll in superfine
sugar. Place on waxed paper covered with superfine
sugar. Flatten slightly with thumb to form 1⁄4-inch thick
patties. If desired, press back of fork lightly on patties to
form ridges.
Store mints, tightly covered, in refrigerator. Mints also
freeze well.
Yield: 42 servings (2 candies per serving).
Per serving: About 54 cal, 0 g pro, 13 g carb,
0 g fat, 1 mg chol, 12 mg sod.

Chocolate Fudge
Butter Butter sides of heavy 2-quart saucepan. Combine sugar,
2 cups sugar salt, evaporated milk, corn syrup, and chocolate in pan.
1
⁄8 teaspoon salt Cook and stir over medium heat until chocolate melts and
sugar dissolves. Cook to soft ball stage (236°F) without
3
⁄4 cup evaporated milk
stirring. Remove immediately from heat. Add butter
1 teaspoon light corn without stirring. Cool to lukewarm (110°F). Stir in vanilla.
syrup
2 squares (1 oz. Pour mixture into mixer bowl. Attach bowl and flat beater
each) unsweetened to mixer. Turn to Speed 2 and mix about 8 minutes, or
chocolate until fudge stiffens and loses its gloss. Quickly turn to
2 tablespoons butter Stir Speed and add walnuts, mixing just until blended.
or margarine Spread in buttered 9x9x2-inch baking pan. Cool at room
temperature. Cut into 1-inch squares when firm.
1 teaspoon vanilla
2 cup chopped Yield: 64 servings (1 square per serving).
walnuts or pecans Per serving: About 59 cal, 1 g pro, 7 g carb, 3 g fat, 1 mg
chol, 12 mg sod.

37
 Divinity
3 cups sugar Place sugar, corn syrup, and water in heavy saucepan.
3
⁄4
cup light corn syrup Cook and stir over medium heat to hard ball stage
1
⁄2
cup water (248°F). Remove from heat and let stand until
temperature drops to 220°F, without stirring.
2 egg whites
1 teaspoon almond Place egg whites in mixer bowl. Attach bowl and
extract Wire Whip* to mixer. Turn to Speed 8 and whip about
1 cup chopped 1 minute, or until soft peaks form. Gradually add syrup
walnuts or pecans in a fine stream and whip about 21⁄2 minutes longer.
Turn to Speed 4. Add almond extract and whip 20 to
25 minutes, or until mixture starts to become dry. Turn to
Stir Speed and add walnuts, mixing just until blended.
Drop mixture from measuring tablespoon onto waxed
paper or greased baking sheet to form patties.
Yield: 20 servings (2 pieces per serving).
Per serving: About 192 cal, 2 g pro, 40 g carb,
4 g fat, 0 mg chol, 15 mg sod.

Chocolate Chip Cookies

1 cup granulated sugar Place sugars, butter, eggs, and vanilla in mixer bowl.
1 cup brown sugar Attach bowl and flat beater to mixer. Turn to Speed 2
1 cup butter or and mix about 30 seconds. Stop and scrape bowl.
margarine, softened Turn to Speed 4 and beat about 30 seconds. Stop and
2 eggs scrape bowl.
11⁄2 teaspoons vanilla Turn to Stir Speed. Gradually add baking soda, salt, and
1 teaspoon baking flour to sugar mixture and mix about 2 minutes. Turn
soda to Speed 2 and mix about 30 seconds. Stop mixer and
1 teaspoon salt scrape bowl. Add chocolate chips. Turn to Stir Speed and
mix about 15 seconds.
3 cups all-purpose
flour Drop by rounded teaspoonfuls onto greased baking
12 ounces semi-sweet sheets, about 2 inches apart. Bake at 375°F for 10 to 12
chocolate chips minutes. Remove from baking sheets immediately and
cool on wire racks.
Yield: 54 servings (1 cookie per serving).
Per serving: About 117 cal, 1 g pro, 17 g carb,
5 g fat, 8 mg chol, 106 mg sod.

VARIATIONS
2 cups raisins, coconut, or chopped walnuts may be
substituted for chocolate chips.

* Wire Whip sold separately for model K4SS.

38
 Macadamia Chocolate Chunk Cookies
1 cup firmly packed Place brown sugar, sugar, margarine, vanilla, and eggs
brown sugar in mixer bowl. Attach bowl and flat beater to mixer.
3
⁄4 cup sugar Turn to Speed 2 and mix about 30 seconds. Stop and
1 cup margarine or scrape bowl. Turn to Speed 4 and beat about 1 minute.
butter, softened Stop and scrape bowl.
2 teaspoons vanilla Add 1 cup flour, cocoa powder, baking soda, and salt.
2 eggs Turn to Stir Speed and mix about 30 seconds. Gradually
21⁄4 cups all-purpose add remaining 11⁄4 cups flour and mix about 30 seconds
flour, divided longer. Turn to Speed 2 and mix about 30 seconds.
1
⁄2 cup unsweetened Turn to Stir Speed and add chocolate chunks and nuts,
cocoa powder mixing just until blended.
1 teaspoon baking Drop by rounded teaspoonfuls onto greased baking
soda sheets, about 2 inches apart. Bake at 325°F for 12 to
1
⁄2 teaspoon salt 13 minutes, or until edges are set. DO NOT OVERBAKE.
1 package (8 oz.) Cool on baking sheets about 1 minute. Remove to wire
semi-sweet baking racks and cool completely.
chocolate, cut into Yield: 48 servings (1 cookie per serving).
small chunks
Per serving: About 125 cal, 2 g pro, 16 g carb,
1 jar (31⁄2 oz.)
7 g fat, 9 mg chol, 107 mg sod.
macadamia nuts,
coarsely chopped

Sugar Cookies
1 cup margarine or Place margarine and vanilla in mixer bowl. Attach bowl
butter, softened and flat beater to mixer. Turn to Speed 6 and beat about
1 teaspoon vanilla 2 minutes, or until mixture is smooth. Gradually add 3⁄4
3
⁄4 cup sugar cup sugar and beat about 11⁄2 minutes longer. Add eggs
2 eggs, beaten and beat about 30 seconds. Stop and scrape bowl.
1 teaspoon cream of Turn to Stir Speed. Gradually add cream of tartar, baking
tartar soda, nutmeg, salt, and flour to sugar mixture. Mix about
1
⁄2 teaspoon baking 1 minute, or until well blended.
soda Drop by rounded teaspoonfuls onto greased baking
1
⁄4 teaspoon nutmeg sheets, about 3 inches apart. Bake at 400°F for 6 to
1
⁄4 teaspoon salt 8 minutes. Sprinkle with sugar while still hot. Remove
2 cups all-purpose from baking sheets immediately and cool on wire racks.
flour Yield: 48 servings (1 cookie per serving).
Sugar Per serving: About 69 cal, 1 g pro, 8 g carb, 4 g fat, 9 mg
chol, 70 mg sod.

39
 Peanut Butter Cookies
1
⁄2 cup peanut butter Place peanut butter and butter in mixer bowl.
1
⁄2 cup butter or Attach bowl and flat beater to mixer. Turn to Speed 6
margarine, softened and beat about 1 minute, or until mixture is smooth.
1
⁄2 cup granulated sugar Stop and scrape bowl. Add sugars, egg, and vanilla.
1
⁄2 cup brown sugar Turn to Speed 4 and beat about 1 minute. Stop and
scrape bowl.
1 egg
1
⁄2 teaspoon vanilla Turn to Stir Speed. Gradually add all remaining
ingredients to sugar mixture and mix about 30 seconds.
1
⁄2 teaspoon baking
soda Turn to Speed 2 and mix about 30 seconds.
1
⁄4 teaspoon salt Roll dough into 1-inch balls. Place about 2 inches apart
11⁄4 cups all-purpose on ungreased baking sheets. Press flat with fork in a
flour criss-cross pattern to 1⁄4-inch thickness.
Bake at 375°F for 10 to 12 minutes, or until golden
brown. Remove from baking sheets immediately and
cool on wire racks.
Yield: 36 servings (1 cookie per serving).
Per serving: About 83 cal, 2 g pro, 10 g carb,
4 g fat, 6 mg chol, 81 mg sod.

Nutty Shortbread Bars

1 cup butter or Place butter and brown sugar in mixer bowl. Attach bowl
margarine, softened and flat beater to mixer. Turn to Speed 2 and mix about
1 cup firmly packed 1 minute. Stop and scrape bowl. Add flour, baking
brown sugar powder, and salt. Turn to Speed 2 and mix about
2 cups all-purpose 11⁄2 minutes, or until soft dough forms.
flour Press dough into greased 151⁄2x101⁄2x1-inch baking pan.
1 teaspoon baking Beat egg whites with fork until slightly foamy. Brush
powder dough with egg whites, using only as much as needed
1
⁄2 teaspoon salt to cover lightly. Sprinkle with chopped walnuts.
2 egg whites Bake at 375°F for 20 to 25 minutes. Cut into bars while
1 cup chopped warm. Cool on wire rack.
walnuts or pecans
Yield: 30 servings (1 bar per serving).
Per serving: About 139 cal, 2 g pro, 14 g carb,
8 g fat, 17 mg chol, 114 mg sod.

40
 Fudge Brownies
1 cup margarine or Melt 1⁄2 cup margarine and chocolate in small saucepan
butter, softened over low heat; cool. Place remaining 1⁄2 cup margarine,
4 squares (1 oz. sugar, and vanilla in mixer bowl. Attach bowl and flat
each) unsweetened beater to mixer. Turn to Speed 2 and mix about
chocolate 30 seconds. Turn to Speed 6 and beat about 2 minutes.
2 cups sugar Turn to Speed 4. Add eggs, one at a time, beating about
1 teaspoon vanilla 15 seconds after each addition. Stop and scrape bowl.
3 eggs Add cooled chocolate mixture. Turn to Speed 2 and
1 cup all-purpose flour mix about 30 seconds. Stop and scrape bowl. Add all
1
⁄2 teaspoon salt remaining ingredients. Turn to Stir Speed and mix about
30 seconds, or until well blended.
1 cup chopped
walnuts or pecans Pour into greased and floured 13x9x2-inch baking pan.
Bake at 350°F for 45 minutes. Cool in pan on wire rack
and cut.
Yield: 36 servings (1 brownie per serving).
Per serving: About 143 cal, 2 g pro, 16 g carb,
9 g fat, 18 mg chol, 93 mg sod.

41
 Lemon Cream Cheese Bars
Crust Place Crust ingredients in mixer bowl. Attach bowl and
2 cups all-purpose flat beater to mixer. Turn to Stir Speed and mix about
flour 1 minute, or until well blended and mixture starts to stick
1⁄2 cup powdered sugar together. Press into ungreased 151⁄2x101⁄2x1-inch baking
1 cup (2 sticks) chilled pan. Bake at 350°F for 14 to 16 minutes, or until set.
butter, cut into (NOTE: Check Crust after 10 minutes and prick with fork
chunks if it puffs up during baking.) Remove from oven.
Meanwhile, clean mixer bowl and beater. Place Cream
Cheese Filling ingredients in mixer bowl. Attach bowl
Cream Cheese Filling and flat beater to mixer. Turn to Stir Speed and mix about
1 package (8 oz.) light 30 seconds. Turn to Speed 4 and beat about 2 minutes,
cream cheese or until smooth and creamy. Pour over partially baked
1⁄2 cup powdered sugar Crust. Bake at 350°F for 6 to 7 minutes, or until filling is
2 tablespoons flour slightly set. Remove from oven.
2 eggs Meanwhile, clean mixer bowl and beater. Place all Lemon
1 teaspoon vanilla Filling ingredients, except lemon juice, in mixer bowl.
Attach bowl and flat beater to mixer. Turn to Stir Speed
and mix about 30 seconds. Turn to Speed 2. Gradually
Lemon Filling add lemon juice and mix about 30 seconds, or until well
4 eggs blended. Pour over Cream Cheese Filling. Bake at 350°F
2 cups granulated for 14 to 16 minutes, or until filling is set. (NOTE: Filling
sugar may puff up during baking but will fall when removed
1⁄4 cup all-purpose flour from oven.) Sprinkle with powdered sugar, if desired.
Cool completely in pan.
1 teaspoon grated
lemon peel Yield: 48 servings (1 bar per serving).
1⁄4 cup lemon juice Per serving: About 115 cal, 2 g pro, 16 g carb,
Powdered sugar, 5 g fat, 39 mg chol, 65 mg sod.
if desired

42
 KitchenAid Pie Pastry

PIES AND DESSERTS

21⁄4 cups Place flour and salt in mixer bowl. Attach bowl and
all-purpose flour flat beater to mixer. Turn to Stir Speed and mix about
3⁄4 teaspoon salt 15 seconds. Cut shortening and butter into pieces
and add to flour mixture. Turn to Stir Speed and mix
1⁄2 cup shortening,
well chilled 30 to 45 seconds, or until shortening particles are size
of small peas.
2 tablespoons butter
or margarine, Continuing on Stir Speed, add water, 1 tablespoon at a
well chilled time, mixing until all particles are moistened and dough
5-6 tablespoons begins to hold together.
cold water Divide dough in half. Pat each half into a smooth ball and
flatten slightly. Wrap in plastic wrap. Chill in refrigerator
15 minutes.
Roll one half of dough to 1⁄8-inch thickness between
waxed paper. Fold pastry into quarters. Ease into 8- or
9-inch pie plate and unfold, pressing firmly against
bottom and sides. Continue with one of the procedures
that follow.
For One-crust Pie: Fold edge under. Crimp, as desired.
Add desired pie filling. Bake as directed.
For Two-crust Pie: Trim pastry even with edge of pie
plate. Using second half of dough, roll out another
pastry crust. Add desired pie filling. Top with second
pastry crust. Seal edge. Crimp, as desired. Cut slits for
steam to escape. Bake as directed.
For Baked Pastry Shell: Fold edge under. Crimp, as
desired. Prick sides and bottom with fork. Bake at 450°F
for 8 to 10 minutes, or until lightly browned. Cool
completely on wire rack and fill.
Alternate Method for Baked Pastry Shell: Fold edge
under. Crimp, as desired. Line shell with foil. Fill with pie
weights or dried beans. Bake at 450°F for 10 to
12 minutes, or until edges are lightly browned. Remove
pie weights and foil. Cool completely on wire rack and fill.
Yield: 8 servings (two 8- or 9-inch crusts).
Per serving (one crust): About 134 cal, 2 g pro,
13 g carb, 8 g fat, 0 mg chol, 118 mg sod.
Per serving (two crusts): About 267 cal, 4 g pro,
27 g carb, 16 g fat, 0 mg chol, 236 mg sod.

43
 Apple Pie
1 cup sugar Combine sugar, flour, cinnamon, nutmeg, and salt in
2 tablespoons large bowl. Stir in apples.
all-purpose flour Follow procedure for Two-crust Pie. Fill with apple mixture
1 teaspoon cinnamon and dot with margarine. Sprinkle top crust with sugar,
1⁄8 teaspoon nutmeg if desired.
1⁄8 teaspoon salt Bake at 400°F for 50 minutes.
6-8 medium tart cooking
Yield: 8 servings.
apples, peeled,
cored, and thinly Per serving (filling and crust): About 451 cal,
sliced 4 g pro, 68 g carb, 19 g fat, 0 mg chol,
2 tablespoons 301 mg sod.
margarine or butter
KitchenAid Pie Pastry
for Two-crust Pie (see
page 43)

Country Pear Cobbler

Filling Combine all Filling ingredients, except pears, in large
3⁄4 cup firmly packed skillet. Stir in sliced pears. Cook over medium heat about
brown sugar 5 minutes, or until hot and bubbly, stirring gently.
3 tablespoons Set aside.
all-purpose flour To make Topping, place flour, sugar, baking powder, and
1⁄8 teaspoon salt baking soda in mixer bowl. Attach bowl and flat beater
1⁄8 teaspoon nutmeg to mixer. Turn to Stir Speed and mix about 30 seconds.
Dash cloves Add buttermilk and melted margarine. Continuing on
2 tablespoons lemon Stir Speed, mix about 30 seconds, or just until blended.
juice Pour hot Filling into 8- or 9-inch baking pan. Top
6-8 medium pears, evenly with large spoonfuls of Topping. Sprinkle with
peeled, cored, and 1 tablespoon sugar, if desired. Bake at 375°F for 30 to
thinly sliced 35 minutes, or until pears are tender and bubbly and
Topping is golden brown. Serve warm with light cream,
if desired.
Topping Yield: 8 to 10 servings.
1 cup all-purpose flour
2 tablespoons sugar Per serving: About 276 cal, 3 g pro, 57 g carb,
5 g fat, 1 mg chol, 219 mg sod.
1 teaspoon baking
powder
1⁄2 teaspoon baking
soda
1⁄2 cup buttermilk
3 tablespoons
margarine or butter,
melted
1 tablespoon sugar,
if desired
Light cream,
if desired

44
 Vanilla Cream Pie
1
⁄2 cup sugar Combine sugar, flour, and salt in heavy saucepan. Add
6 tablespoons milk and cook over medium heat until thickened, stirring
all-purpose flour constantly. Reduce heat to low. Cook, covered, about
1
⁄4 teaspoon salt 10 minutes longer, stirring occasionally. Set aside.
21⁄2 cups low-fat milk Place egg yolks in mixer bowl. Attach bowl and
3 egg yolks Wire Whip* to mixer. Turn to Speed 8 and whip about
1 tablespoon 1 minute. Slowly stir small amount of milk mixture into
margarine or butter yolks. Add yolk mixture to saucepan. Cook over medium
1 teaspoon vanilla heat 3 to 4 minutes, stirring constantly. Remove from
heat. Add margarine and vanilla; cool. Pour into Baked
KitchenAid Baked Pastry Shell.
Pastry Shell
(see page 43)

Meringue Place cream of tartar, salt, and egg whites in mixer bowl.
1⁄4 teaspoon cream of Attach bowl and Wire Whip* to mixer. Gradually turn to
tartar Speed 8 and whip about 1 minute, or until soft peaks
1⁄8 teaspoon salt form. Turn to Speed 4. Gradually add sugar and whip
3 egg whites about 1 minute, or until stiff peaks form.
1⁄2 cup sugar Lightly pile meringue on pie and spread to edge. Bake at
325°F for 15 minutes, or until lightly browned.
Yield: 8 servings.
Per serving (filling and crust): About 332 cal,
7 g pro, 47 g carb, 13 g fat, 86 mg chol,
297 mg sod.

VARIATIONS
Chocolate Cream Pie
Add 2 squares (1 oz. each) melted, unsweetened
chocolate to filling along with margarine and vanilla.
Proceed as directed above.
Per serving (filling and crust): About 368 cal,
8 g pro, 49 g carb, 16 g fat, 86 mg chol,
298 mg sod.
Banana Cream Pie
Slice 2 or 3 ripe bananas into pastry shell before adding
filling. Proceed as directed above.
Per serving (filling and crust): About 359 cal,
8 g pro, 54 g carb, 13 g fat, 86 mg chol,
298 mg sod.
Coconut Cream Pie
Add 1⁄2 cup flaked coconut to filling before adding to
pastry shell. Before baking, sprinkle 1⁄4 cup flaked coconut
on meringue. Proceed as directed above.
Per serving (filling and crust): About 376 cal,
8 g pro, 51 g carb, 16 g fat, 86 mg chol,
320 mg sod.
* Wire Whip sold separately for model K4SS.
45
 Lemony Light Cheesecake
Crust Spray bottom and sides of 9-inch springform pan with
15 reduced-fat creme- no-stick cooking spray.
filled chocolate
To make Crust, combine cookie crumbs and butter in
sandwich cookies,
finely crushed (about medium bowl; mix well. Press mixture firmly into bottom
11⁄2 cups crumbs) of springform pan. Chill while making Filling.
2 tablespoons butter To make Filling, place cream cheese, sugar, and flour in
or margarine, melted 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 2 and mix about 30 seconds longer. Stop
Filling and scrape bowl.
3 packages (8 oz. Add eggs, lemon juice, and lemon peel. Turn to Stir Speed
each) light cream and mix about 30 seconds. Stop and scrape bowl. Turn
cheese to Speed 2 and mix 15 to 30 seconds longer, just until
1 cup sugar blended. Do not over beat. Pour Filling into Crust.
1 tablespoon all- Place top oven rack in center of oven. Place pan of hot
purpose flour water on bottom rack of oven. Place cheesecake on rack
4 eggs in center of oven. Bake at 325°F for 50 to 60 minutes,
1⁄4 cup lemon juice or until cheesecake is set when pan is jiggled slightly.
1 teaspoon grated Do not overbake.
lemon peel Turn off oven; open oven door. Let cheesecake stand in
oven 30 minutes. Remove from oven. Cool completely on
wire rack away from drafts. Cover and refrigerate 6 to
8 hours before serving.
Yield: 16 servings.
Per serving: About 169 cal, 6 g pro, 20 g carb,
7 g fat, 68 mg chol, 214 mg sod.

Tawny Pumpkin Pie

1 can (16 oz.) pumpkin Place pumpkin, brown sugar, eggs, cinnamon, ginger,
3
⁄4 cup firmly packed salt, and cloves in mixer bowl. Attach bowl and flat beater
brown sugar to mixer. Turn to Speed 2 and mix about 30 seconds. Stop
3 eggs and scrap bowl. Continuing on Speed 2, slowly add milk
1 teaspoon cinnamon and mix about 11⁄2 minutes.
1
⁄2 teaspoon ginger Follow procedure for One-crust Pie. Fill with pumpkin
1
⁄2 teaspoon salt mixture. Bake at 400°F for 40 to 50 minutes, or until knife
inserted near center comes out clean.
1
⁄4 teaspoon cloves
11⁄4 cups low-fat milk Yield: 8 servings.
Pie Pastry for Per serving (filling and crust): About 280 cal,
One-crust Pie 6 g pro, 41 g carb, 11 g fat, 87 mg chol,
(see page 43) 325 mg sod.

46
 General Instructions

YEAST BREADS AND QUICK BREADS

for Making and Kneading Yeast Dough
with the Rapid Mix Method
St. JosKitche
eph nAid
, Mic
Solid
higa
n USA Sta
Off te Spe

“Rapid Mix” describes a bread baking

Stir ed
2 4 Con
6 8 trol
10

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.
ILLUSTRATION A
2. Attach bowl and Dough Hook. Raise
mixer bowl (bowl-lift models). Turn to St. JosKitche
eph nAid
, Mic
higa
n USA
Solid
Sta
Off te Spe
Stir ed

Speed 2 and mix about 15 seconds,

2 4 Con
6 8 trol
10

or until ingredients are combined.

NOTE: The dough hook is either
an included accessory or can be
purchased separately.
3. Continuing on Speed 2, gradually add
liquid ingredients to flour mixture
and mix 1 to 2 minutes longer.
See Illustration A. ILLUSTRATION B
NOTE: If liquid ingredients are added
too quickly, they will form a pool around St. JosKitche
eph nAid
, Mic
higa
n USA
Solid
Sta
Off te Spe
Stir ed

the Dough Hook and slow down mixing

2 4 Con
6 8 trol
10

process.
4. Continuing on Speed 2, gently add
remaining flour, 1⁄2 cup at a time. See
Illustration B. Mix until dough clings
to hook and cleans sides of bowl,
about 2 minutes.
5. When dough clings to hook, knead on
Speed 2 for 2 minutes, or until dough
ILLUSTRATION C
is smooth and elastic. See Illustration C.
6. Lower bowl (bowl-lift models) and
Both methods work equally well for bread
remove dough from hook. Follow
preparation. However, the “Rapid Mix”
directions in recipe for rising, shaping
method may be a bit faster and easier
and baking.
for new bread bakers. It is slightly more
When using the traditional method to
temperature tolerant because the yeast
prepare a favorite recipe, dissolve yeast
is mixed with dry ingredients rather than
in warm water in warmed bowl. Add
with warm liquid.
remaining liquids and dry ingredients,
except last 1 to 2 cups flour. Turn to
Speed 2 and mix about 1 minute, or
until ingredients are thoroughly mixed.
Proceed with Steps 4 through 6.

47
 Bread Making Tips
Making bread with a mixer is quite water on the rack below. (3) Turn the
different from making bread by hand. oven to 400°F for 1 minute; then turn
Therefore, it will take some practice it off; place the bowl on the center rack
before you are completely comfortable of the oven and close the door.
with the new process. For your
convenience, we offer these tips to help Cover bowl with waxed paper, if
you become accustomed to bread making desired. Always cover with towel to
the KitchenAid way. retain warmth in the bowl and protect
NOTE: The dough hook is either an the dough from drafts.
included accessory or can be • Recipe rising times may vary due to
purchased separately. temperature and humidity in your
• Start out with an easy recipe, like Basic kitchen. Dough has doubled in bulk
White Bread, page 50, until you are when indentation remains after tips of
familiar with using the Dough Hook. fingers are pressed lightly and quickly
into dough.
• ALWAYS use the Dough Hook to mix
and knead yeast doughs. • Most bread recipes give a range for
the amount of flour to be used.
• NEVER exceed Speed 2 when using the Enough flour has been added when
Dough Hook*. the dough clings to the hook and
cleans sides of bowl. If dough is sticky
• NEVER use recipes calling for more than or humidity is high, slowly add more
8 cups all-purpose flour or
flour, about 1⁄2 cup at a time but NEVER
6 cups whole wheat flour when making
exceed recommended flour capacity.
dough with a 41⁄2 quart mixer. Knead after each addition until flour
• NEVER use recipes calling for more than is completely worked into dough.
9 cups all-purpose flour or If too much flour is added, a dry loaf
6 cups whole wheat flour when making will result.
dough with a 5 quart mixer. • Some types of dough, especially those
• Use a candy or other kitchen made with whole grain flours, may
thermometer to assure that liquids not form a ball on the hook. However,
are at temperature specified in the as long as the hook comes in contact
recipe. Liquids at higher temperature with the dough, kneading will
can kill yeast, while liquids at lower be accomplished.
temperatures will retard yeast growth. • Some large recipes and soft doughs
• Warm all ingredients to room may occasionally climb over the collar of
temperature to insure proper rising of the hook. This usually indicates that the
dough. If yeast is to be dissolved in bowl, dough is sticky and more flour should be
always warm bowl first by rinsing with added. The sooner all the flour is added,
warm water to prevent cooling of liquids. the less likely the dough will climb the
hook. For such recipes, try starting with
• Allow bread to rise in a warm place, all but the last cup of flour in the initial
80°F to 85°F, free from draft, unless mixing process. Then add the remaining
otherwise specified in recipe. flour as quickly as possible.
• Here are some alternative rising • When done, yeast breads and rolls
methods to use: (1) The bowl should be deep golden brown in color.
containing the dough can be placed on Other tests for doneness of breads are:
a wire rack over a pan of hot water. (2) Bread pulls away from the sides of pan,
The bowl can be placed on the top rack and tapping on the top of the loaf
of an unheated oven; put a pan of hot produces a hollow sound. Turn loaves
and rolls onto racks immediately after
* NEVER exceed Speed 1 when using the
Dough Hook for model KSMC50.
baking to prevent sogginess.
48
 Shaping A Loaf

Divide dough in half. On lightly floured Pinch ends and turn under. Place, seam
surface, roll each half into a rectangle, side down, in loaf pan. Follow directions
approximately 9x14 inches. A rolling in recipe for rising and baking.
pin will smooth dough and remove gas
bubbles.

Starting at a short end, roll dough tightly.

Pinch dough to seal seam.

49
 Basic White Bread
1
⁄2 cup low-fat milk Place milk, sugar, salt, and butter in small saucepan.
3 tablespoons sugar Heat over low heat until butter melts and sugar dissolves.
2 teaspoons salt Cool to lukewarm.
3 tablespoons butter Dissolve yeast in warm water in warmed mixer bowl. Add
or margarine lukewarm milk mixture and 41⁄2 cups flour. Attach bowl
2 packages active dry and Dough Hook* to mixer. Turn to Speed 2 and mix
yeast about 1 minute.
11⁄2 cups warm water Continuing on Speed 2, add remaining flour, 1⁄2 cup at a
(105°F to 115°F) time, and mix about 2 minutes, or until dough clings to
5-6 cups all-purpose hook and cleans sides of bowl. Knead on Speed 2 about
flour 2 minutes longer, or until dough is smooth and elastic.
Dough will be slightly sticky to the touch.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each half
into a loaf, as directed on page 49, and place in greased
81⁄2x41⁄2x21⁄2-inch baking pans. Cover. Let rise in warm
place, free from draft, about 1 hour, or until doubled
in bulk.
Bake at 400°F for 30 minutes, or until golden brown.
Remove from pans immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 95 cal, 3 g pro, 18 g carb,
1 g fat, 0 mg chol, 148 mg sod.

* Dough Hook sold separately for model K4SS.

50
       Basic White Bread
VARIATIONS
Cinnamon Bread
Prepare dough, divide, and roll out each half to a
rectangle, as directed on page 49. Mix together
1
⁄2 cup sugar and 2 teaspoons cinnamon in small bowl.
Spread each rectangle with 1 tablespoon softened
butter or margarine. Sprinkle with half of sugar mixture.
Finish rolling and shaping loaves. Place in well-greased
81⁄2x41⁄2x21⁄2-inch baking pans. Cover. Let rise in warm
place, free from draft, about 1 hour, or until doubled in
bulk. If desired, brush tops with beaten egg white. Bake
at 375°F for 40 to 45 minutes, or until golden brown.
Remove from pans immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 111 cal, 3 g pro, 21 g carb,
2 g fat, 0 mg chol, 152 mg sod.
Sixty-Minute Rolls
Increase yeast to 3 packages and sugar to 1⁄4 cup. Mix and
knead dough as directed for Basic White Bread on page
50. Place in greased bowl, turning to grease top. Cover.
Let rise in warm place, free from draft, about 15 minutes.
Turn dough onto lightly floured surface. Shape as desired
(see following suggestions). Cover. Let rise in slightly
warm oven (90°F) about 15 minutes. Bake at 425°F for
12 minutes, or until golden brown. Remove from pans
immediately and cool on wire racks.
Curlicues: Divide dough in half and roll each half to
12x9-inch rectangle. Cut 12 equal strips about 1 inch
wide. Roll each strip tightly to form a coil, tucking ends
underneath. Place on greased baking sheets about
2 inches apart.
Cloverleafs: Divide dough into 24 equal pieces. Form
each piece into a ball and place in greased muffin pan.
With scissors, cut each ball in half, then quarters.
Yield: 24 servings (1 roll per serving).
Per serving: About 130 cal, 4 g pro, 25 g carb,
2 g fat, 0 mg chol, 198 mg sod.

51
 Whole Grain Wheat Bread
⁄3 cup plus 1
1
Dissolve 1 tablespoon brown sugar in warm water in
tablespoon brown small bowl. Add yeast and let mixture stand.
sugar
Place 4 cups flour, powdered milk, 1⁄3 cup brown sugar,
2 cups warm water and salt in mixer bowl. Attach bowl and Dough Hook*
(105°F to 115°F) to mixer. Turn to Speed 2 and mix about 15 seconds.
2 packages active Continuing on Speed 2, gradually add yeast mixture and
dry yeast oil to flour mixture and mix about 11⁄2 minutes longer.
5-6 cups whole wheat Stop and scrape bowl, if necessary.
flour
Continuing on Speed 2, add remaining flour, 1⁄2 cup at a
3⁄4 cup powdered milk time, and mix about 2 minutes, or until dough clings to
2 teaspoons salt hook* and cleans sides of bowl. Knead on Speed 2 about
1⁄3 cup oil 2 minutes longer.
NOTE: Dough may not form a ball on hook. However, as
long as hook comes in contact with dough, kneading will
be accomplished. Do not add more than the maximum
amount of flour specified or a dry loaf will result.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each half
into a loaf as directed on page 49. Place in greased
81⁄2x41⁄2x21⁄2-inch baking pan. Cover. Let rise in warm place,
free from draft, about 1 hour, or until doubled in bulk.
Bake at 400°F for 15 minutes. Reduce oven temperature
to 350°F and bake 30 minutes longer. Remove from pans
immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 112 cal, 4 g pro, 19 g carb,
3 g fat, 2 mg chol, 146 mg sod.

* Dough Hook sold separately for model K4SS.

52
 French Bread
2 packages active dry Dissolve yeast in warm water in warmed mixer bowl. Add
yeast salt, butter, and flour. Attach bowl and Dough Hook* to
21⁄2 cups warm water mixer. Turn to Speed 2 and mix about 1 minute, or until
(105°F to 115°F) well blended. Knead on Speed 2 about 2 minutes longer.
1 tablespoon salt Dough will be sticky.
1 tablespoon butter or Place dough in greased bowl, turning to grease top.
margarine, melted Cover. Let rise in warm place, free from draft, about
7 cups all-purpose 1 hour, or until doubled in bulk.
flour Punch dough down and divide in half. Roll each half into
2 tablespoons 12x15-inch rectangle. Roll dough tightly, from longest
cornmeal side, tapering ends if desired. Place loaves on greased
1 egg white baking sheets that have been dusted with cornmeal.
1 tablespoon cold Cover. Let rise in warm place, free from draft, about
water 1 hour, or until doubled in bulk.
With sharp knife, make 4 diagonal cuts on top of each
loaf. Bake at 450°F for 25 minutes. Remove from oven.
Beat egg white and water together with a fork. Brush
each loaf with egg mixture. Return to oven and bake 5
minutes longer. Remove from baking sheets immediately
and cool on wire racks.
Yield: 30 servings (15 slices per loaf).
Per serving: About 114 cal, 3 g pro, 23 g carb,
1 g fat, 0 mg chol, 221 mg sod.

* Dough Hook sold separately for model K4SS.

53
 Honey Oatmeal Bread
11⁄2 cups water Place water, honey, and butter in small saucepan. Heat
1⁄2 cup honey over low heat until mixture is very warm (120°F to 130°F).
1⁄3 cup butter or Place 5 cups flour, oats, salt, and yeast in mixer bowl.
margarine Attach bowl and Dough Hook* to mixer. Turn to Speed
51⁄2-61⁄2 cups all-purpose 2 and mix about 15 seconds. Continuing on Speed 2,
flour gradually add warm mixture to flour mixture and
1 cup quick cooking mix about 1 minute. Add eggs and mix about
oats 1 minute longer.
2 teaspoons salt Continuing on Speed 2, add remaining flour, 1⁄2 cup at a
2 packages active time, and mix about 2 minutes, or until dough clings to
dry yeast hook and cleans sides of bowl. Knead on Speed 2 about
2 eggs 2 minutes longer.
1 egg white Place dough in greased bowl, turning to grease top.
1 tablespoon water Cover. Let rise in warm place, free from draft, about
Oatmeal 1 hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each half
into a loaf as directed on page 49. Place in greased
81⁄2x41⁄2x21⁄2-inch baking pans. Cover. Let rise in warm
place, free from draft, about 1 hour, or until doubled
in bulk.
Beat egg white and water together with a fork. Brush
tops of loaves with mixture. Sprinkle with oatmeal. Bake
at 375°F for 40 minutes. Remove from pans immediately
and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 134 cal, 4 g pro, 24 g carb,
3 g fat, 13 mg chol, 162 mg sod.

* Dough Hook sold separately for model K4SS.

54
 Light Rye Bread
⁄4
1
cup honey Place honey, molasses, salt, butter, caraway seed, and
⁄4
1
cup light molasses boiling water in small bowl. Stir until honey dissolves.
2 teaspoons salt Cool to lukewarm.
2 tablespoons butter Dissolve yeast in warm water in warmed mixer bowl. Add
or margarine lukewarm honey mixture, rye flour, and 1 cup all-purpose
2 tablespoons caraway flour. Attach bowl and Dough Hook* to mixer. Turn to
seed Speed 2 and mix about 1 minute, or until well mixed.
1 cup boiling water Stop and scrape bowl if necessary.
2 packages active dry Continuing on Speed 2, add remaining all-purpose flour,
yeast 1
⁄2 cup at a time, and mix about 2 minutes, or until dough
3
⁄4 cup warm water clings to hook* and cleans sides of bowl. Knead on Speed
(105°F to 115°F) 2 about 2 minutes longer.
2 cups rye flour Place dough in greased bowl, turning to grease top.
1⁄2-4
3 cups all-purpose Cover. Let rise in warm place, free from draft, about
flour 1 hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each half
into a round loaf. Place on two greased baking sheet.
Cover. Let rise in warm place, free from draft, 45 to 60
minutes, or until doubled in bulk.
Bake at 350°F for 30 to 45 minutes. Cover loaves with
aluminum foil for last 15 minutes if tops brown too
quickly. Remove from baking sheets immediately and
cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 96 cal, 2 g pro, 20 g carb,
1 g fat, 0 mg chol, 143 mg sod.

* Dough Hook sold separately for model K4SS.

55
 Dill Batter Bread
2 packages active Dissolve yeast in warm water in warmed mixer bowl. Add
dry yeast 1 tablespoon honey and let stand 5 minutes.
1⁄2 cup warm water Add cottage cheese, remaining 3 tablespoons honey,
(105°F to 115°F) onion, butter, dill seed, salt, and soda. Attach bowl and
4 tablespoons honey, flat beater to mixer. Turn to Stir Speed and mix about 30
divided seconds. Add eggs. Continuing on Stir Speed, mix about
2 cups large curd 15 seconds.
cottage cheese
Add whole wheat flour and 2 cups all-purpose flour. Turn
2 tablespoons grated to Speed 2 and mix about 2 minutes, or until combined.
fresh onion Continuing on Speed 2, add remaining flour, a little at a
4 tablespoons butter time, and mix until dough forms a stiff batter. Stop and
or margarine, scrape bowl, if necessary. Continuing on Speed 2, mix
softened about 2 minutes longer.
3 tablespoons dill seed
Cover. Let rise in warm place, free from draft, about
3 teaspoons salt
1 hour, or until doubled in bulk.
1⁄2 teaspoon
baking soda Stir dough down. Place in two well-greased 81⁄2x41⁄2x21⁄2-
2 eggs inch baking pans or two well-greased 11⁄2- to 2-quart
casseroles. Cover. Let rise in warm place, free from draft,
1 cup whole wheat
about 45 minutes, or until doubled in bulk.
flour
3-31⁄2 cups all-purpose Bake at 350°F for 40 to 50 minutes. Remove from pans
flour immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 98 cal, 4 g pro, 15 g carb,
3 g fat, 15 mg chol, 298 mg sod.

56
 Vegetable Cheese Bread
2 packages active Dissolve yeast in warm water in small bowl. Set aside.
dry yeast Combine whole wheat flour, 2 cups all-purpose flour,
1 cup warm water sugar, and salt in mixer bowl. Attach bowl and Dough
(105°F to 115°F) Hook* to mixer. Turn to Speed 2 and mix about 30
2 cups whole wheat seconds. Continuing on Speed 2, gradually add yeast
flour mixture, butter, and warm milk to flour mixture and mix
3-31⁄2 cups all-purpose about 11⁄2 minutes. Stop and scrape bowl. Add tomatoes,
flour onion, parsley, and cheese. Turn to Speed 2 and mix
2 tablespoons sugar about 30 seconds. Continuing on Speed 2, add remaining
2 teaspoons salt flour, 1⁄2 cup at a time and mix about 2 minutes, or until
2 tablespoons butter dough clings to hook and cleans sides of bowl. Knead on
or margarine Speed 2 about 2 minutes longer.
1 cup warm low-fat Place dough in greased bowl, turning to grease top.
milk (105°F to 115°F) Cover. Let rise in warm place, free from draft, about
1⁄4 cup chopped 1 hour, or until doubled in bulk.
sun-dried tomatoes Punch dough down and divide in half. Shape each half
2 teaspoons instant into a loaf as directed on page 49. Place in well-greased
minced onion 81⁄2x41⁄2x21⁄2-inch baking pans. Cover. Let rise in warm
2 teaspoons dried place, free from draft, 45 to 60 minutes, or until doubled
parsley leaves in bulk.
1⁄2 cup shredded sharp Bake at 375°F for 40 minutes. Remove from pans
Cheddar cheese immediately and cool on wire rack. (Note: Loaves may
need to be released by running a knife around edges
of pans.)
Yield: 32 servings (16 slices per loaf).
Per serving: About 99 cal, 3 g pro, 18 g carb,
2 g fat, 2 mg chol, 160 mg sod.

* Dough Hook sold separately for model K4SS.

57
 Blueberry Oat Bread
2 cups all-purpose Combine dry ingredients in mixer bowl. Add milk, butter,
flour orange peel, and eggs. Attach bowl and flat beater to
1 cup rolled oats mixer. Turn to Stir Speed and mix about 30 seconds.
1 cup sugar With spoon, gently stir in blueberries.
11⁄2 teaspoons baking Spoon batter into 9x5x3-inch baking pan that has been
powder greased on the bottom only. Bake at 350°F for 55 to
1
⁄2 teaspoon 65 minutes, or until toothpick inserted in center comes
baking soda out clean. Cool in pan 10 minutes. Remove from pan and
1
⁄4 teaspoon salt cool completely on wire rack.
1
⁄4 teaspoon allspice Yield: 16 servings (16 slices per loaf).
3
⁄4 cup low-fat milk Per serving: About 196 cal, 3 g pro, 31 g carb,
1
⁄2 cup butter or 7 g fat, 27 mg chol, 177 mg sod.
margarine, melted
1 tablespoon grated
orange peel
2 eggs
11⁄4 cups fresh or
frozen blueberries
(not thawed)

Basic Sweet Dough

3⁄4 cup low-fat milk Place milk, sugar, salt, and butter in small saucepan. Heat
1⁄2 cup sugar over low heat until butter melts and sugar dissolves. Cool
11⁄4 teaspoons salt to lukewarm.
1⁄2 cup butter or Dissolve yeast in warm water in warmed mixer bowl. Add
margarine lukewarm milk mixture, eggs, and 5 cups flour. Attach
2 packages active dry bowl and Dough Hook* to mixer. Turn to Speed 2 and
yeast mix about 2 minutes.
1⁄3 cup warm water Continuing on Speed 2, add remaining flour, 1⁄2 cup at a
(105°F to 115°F) time, and mix about 2 minutes, or until dough clings to
3 eggs, room hook and cleans sides of bowl. Knead on Speed 2 about
temperature 2 minutes longer.
51⁄2-61⁄2 cups all-purpose Place dough in greased bowl, turning to grease top.
flour Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Punch dough down and shape as desired for rolls or
coffee cakes.

* Dough Hook sold separately for model K4SS.

58
 Cinnamon Swirl Rounds
1 cup firmly packed Place brown sugar, sugar, butter, flour, cinnamon, and
brown sugar walnuts in mixer bowl. Attach bowl and flat beater to
1 cup sugar mixer. Turn to Speed 2 and mix about 1 minute.
1
⁄2 cup butter or Turn dough onto lightly floured surface. Roll dough to
margarine, softened 10x24-inch rectangle. Spread sugar-cinnamon mixture
1
⁄4 cup all-purpose flour evenly on dough. Roll dough tightly from long side to
11⁄2 tablespoons form 24-inch roll, pinching seam together. Cut into
cinnamon 24 slices, 1-inch each.
1
⁄2 cup chopped Place 12 rolls each in two greased 13x9x2-inch baking
walnuts or pecans pans. Cover. Let rise in warm place, free from draft,
1 recipe Basic Sweet 45 to 60 minutes, or until doubled in bulk.
Dough (see page 58)
Bake at 350°F for 20 to 25 minutes. Remove from pans
immediately. Spoon Caramel Glaze over warm rolls.

Caramel Glaze Place evaporated milk and brown sugar in small

1⁄3 cup evaporated milk saucepan. Cook over medium heat until mixture begins
2 tablespoons to boil, stirring constantly.
brown sugar Place milk mixture, powdered sugar, and vanilla in mixer
11⁄2 cups powdered bowl. Attach bowl and flat beater to mixer. Turn to Speed
sugar 4 and beat about 2 minutes, or until creamy.
1 teaspoon vanilla Yield: 24 servings (1 roll per serving)
Per serving: About 338 cal, 6 g pro, 57 g carb,
10 g fat, 28 mg chol, 219 mg sod.

59
 Rapid Mix Cool Rise White Bread
6-7 cups all-purpose Place 51⁄2 cups flour, sugar, salt, yeast, and butter in mixer
flour bowl. Attach bowl and Dough Hook* to mixer. Turn to
2 tablespoons sugar Speed 2 and mix about 20 seconds. Gradually add warm
31⁄2 teaspoons salt water and mix about 11⁄2 minutes longer.
3 packages active dry Continuing on Speed 2, add remaining flour, 2 cups at a
yeast time, and mix about 2 minutes, or until dough clings to
1⁄4 cup butter or hook and cleans sides of bowl. Knead on Speed 2 about
margarine, softened 2 minutes longer.
2 cups very warm Cover dough with plastic wrap and a towel. Let rest
water (120°F to 20 minutes.
130°F)
Divide dough in half. Shape each half into a loaf as
directed on page 49. Place in greased 81⁄2x41⁄2x21⁄2-inch
baking pans. Brush each loaf with oil and cover loosely
with plastic wrap. Refrigerate 2 to 12 hours.
When ready to bake, uncover dough carefully. Let stand
at room temperature 10 minutes. Puncture any gas
bubbles which may have formed.
Bake at 400°F for 35 to 40 minutes. Remove from pans
immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 110 cal, 3 g pro, 21 g carb,
2 g fat, 0 mg chol, 251 mg sod.

* Dough Hook sold separately for model K4SS.

60
 Crusty Pizza Dough
1 package active dry Dissolve yeast in warm water in warmed mixer bowl. Add
yeast salt, olive oil, and 21⁄2 cups flour. Attach bowl and Dough
1 cup warm water Hook* to mixer. Turn to Speed 2 and mix about 1 minute.
(105°F to 115°F) Continuing on Speed 2, add remaining flour, 1⁄2 cup at a
1⁄2 teaspoon salt time, and mix about 2 minutes, or until dough clings to
2 teaspoons olive oil hook and cleans sides of bowl. Knead on Speed 2 about
21⁄2-31⁄2 cups all-purpose 2 minutes longer.
flour Place dough in greased bowl, turning to grease top.
1 tablespoon cornmeal Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk. Punch dough down.
Brush 14-inch pizza pan with oil. Sprinkle with cornmeal.
Press dough across bottom of pan, forming a collar
around edge to hold toppings. Add toppings, as desired.
Bake at 450°F for 15 to 20 minutes.
Yield: 4 servings (1⁄4 pizza per serving).
Per serving: About 373 cal, 11 g pro, 74 g carb,
3 g fat, 0 mg chol, 271 mg sod.

Banana Nut Bread

1⁄3 cup shortening Place shortening and sugar in mixer bowl. Attach bowl
1⁄2 cup sugar and flat beater to mixer. Turn to Speed 6 and beat about
2 eggs 1 minute. Stop and scrape bowl. Continuing on Speed 6,
beat about 1 minute longer. Add eggs. Turn to Speed 4
13⁄4 cups all-purpose
flour and beat about 30 seconds. Stop and scrape bowl. Turn
to Speed 6 and beat about 11⁄2 minutes.
1 teaspoon baking
powder Combine flour, baking powder, baking soda, and salt
1
⁄2 teaspoon baking in separate bowl. Add half of flour mixture and half of
soda mashed banana to mixer bowl. Turn to Stir Speed and
⁄2
1
teaspoon salt mix about 30 seconds. Add remaining flour and banana.
Continuing on Stir Speed, mix about 30 seconds. Stop
1 cup (2 medium)
and scrape bowl. Add walnuts. Continuing on Stir Speed,
mashed ripe banana
mix about 15 seconds.
1
⁄2 cup chopped
walnuts or pecans Pour mixture into greased and floured 9x5x3-inch baking
pan. Bake at 350°F for 40 to 45 minutes. Cool 5 minutes
in pan. Remove from pan and cool completely on
wire rack.
Yield: 16 servings (16 slices).
Per serving: About 157 cal, 3 g pro, 21 g carb,
7 g fat, 27 mg chol, 131 mg sod.

* Dough Hook sold separately for model K4SS.

61
 Baking Powder Biscuits
2 cups all-purpose Place flour, baking powder, salt, and shortening in mixer
flour bowl. Attach bowl and flat beater to mixer. Turn to Stir
4 teaspoons baking Speed and mix about 1 minute. Stop and scrape bowl.
powder Add milk. Turn to Stir Speed and mix until dough starts
1
⁄2 teaspoon salt to cling to beater. Avoid over beating. Turn dough onto
1
⁄3 cup shortening lightly floured surface and knead about 20 seconds, or
2
⁄3 cup low-fat milk until smooth. Pat or roll to 1⁄2-inch thickness. Cut with
Melted margarine or floured 2-inch biscuit cutter.
butter, if desired Place on greased baking sheets and brush with melted
margarine, if desired. Bake at 450°F for 12 to 15 minutes.
Serve immediately.
Yield: 12 servings (1 biscuit per serving).
Per serving: About 135 cal, 3 g pro, 17 g carb,
6 g fat, 1 mg chol, 183 mg sod.

Bran Muffins
1 cup boiling water Pour boiling water over bran in small bowl. Set aside.
1 cup wheat bran Place brown sugar, sugar, and shortening in mixer bowl.
1 cup firmly packed Attach bowl and flat beater to mixer. Turn to Speed 4
brown sugar and beat about 1 minute. Add eggs. Turn to Speed 4
1
⁄2 cup sugar and beat about 30 seconds. Add buttermilk and vanilla.
1
⁄2 cup shortening Turn to Stir Speed and mix about 30 seconds. Stop and
2 eggs scrape bowl.
2 cups buttermilk Add flour, baking soda, baking powder, and salt. Turn to
1 teaspoon vanilla Stir Speed and mix about 30 seconds. Stop and scrape
21⁄2 cups all-purpose bowl. Turn to Stir Speed and mix about 30 seconds
flour longer. Gradually turn to Speed 4 and beat about
1 minute. Add moistened bran and bran cereal flakes.
21⁄2 teaspoons baking
soda Turn to Stir Speed and mix about 30 seconds, or until
ingredients are combined.
1 teaspoon baking
powder Spoon batter into greased or paper-lined muffin
1
⁄2 teaspoon salt pans. Bake at 400°F for 20 minutes, or until toothpick
2 cups bran cereal inserted in center comes out clean. Remove from pans
flakes immediately. Serve warm.
Yield: 24 servings (1 muffin per serving).
Per serving: About 170 cal, 3 g pro, 29 g carb,
5 g fat, 19 mg chol, 242 mg sod.
Tip: Batter can be refrigerated in tightly covered container
up to 1 week.

62
 Sour Cream Coffee Cake
1
⁄2 cup firmly packed Combine brown sugar, cinnamon, and walnuts in small
brown sugar bowl. Set aside.
11⁄2 teaspoons cinnamon Combine flour, sugar, baking powder, baking soda, and
1 cup chopped salt in mixer bowl. Add margarine, sour cream, and
walnuts or pecans vanilla. Attach bowl and flat beater to mixer. Turn to Stir
3 cups all-purpose Speed and mix about 30 seconds, or until ingredients are
flour combined. Stop and scrape bowl. Turn to Speed 4 and
11⁄2 cups sugar beat about 11⁄2 minutes. Stop and scrape bowl.
3 teaspoons baking Turn to Stir Speed and add eggs, one at a time, mixing
powder about 15 seconds after each addition. Turn to Speed 2
1 teaspoon baking and mix about 30 seconds.
soda
Spread half of batter in greased and floured
1
⁄2 teaspoon salt 13x9x2-inch baking pan or 10-inch tube pan. Sprinkle
1 cup margarine or with half of cinnamon-sugar mixture. Spread remaining
butter, softened batter in pan and top with remaining cinnamon-sugar
1 cup reduced-fat sour mixture. Bake at 350°F for 50 to 60 minutes. Serve warm.
cream
Yield: 16 servings.
1 teaspoon vanilla
3 eggs Per serving: About 362 cal, 6 g pro, 47 g carb,
17 g fat, 44 mg chol, 349 mg sod.

Caramel Apple Kuchen

1 recipe Basic Sweet Divide dough in half. Press each half into greased
Dough (see page 59) 13x9x2-inch baking pan. Gently press edges 1⁄2 inch
2 cups firmly packed up sides.
brown sugar Cover. Let rise in warm place, free from draft, 45 to
6 tablespoons all- 60 minutes, or until doubled in bulk.
purpose flour
Meanwhile, place brown sugar, flour, cinnamon, and
2 teaspoons cinnamon
margarine in mixer bowl. Attach bowl and flat beater
6 tablespoons to mixer. Turn to Speed 2 and mix about 1 minute.
margarine or butter,
softened Arrange apple slices over dough in each of two pans.
6-8 apples (8 cups), Sprinkle evenly with brown sugar mixture. Bake at 350°F
peeled and thinly for 35 to 45 minutes, or until golden brown and apples
sliced are tender. Serve warm.
Yield: 24 servings (12 pieces per kuchen).
Per serving: About 301 cal, 5 g pro, 54 g carb,
8 g fat, 27 mg chol, 207 mg sod.

63
 Pancakes
11⁄2 cups all-purpose Combine flour, baking powder, sugar, and salt in mixer
flour bowl. Add all remaining ingredients. Attach bowl and
2 teaspoons baking flat beater to mixer. Turn to Speed 4 and mix about
powder 30 seconds, or until ingredients are combined. Stop and
1 teaspoon sugar scrape bowl. Turn to Speed 4 and mix about 15 seconds,
1⁄2 teaspoon salt or until smooth.
1⁄2 cup fat-free egg Spray griddle or heavy skillet with no-stick cooking
substitute or 2 eggs spray. Heat griddle to medium-high heat. Pour about
11⁄4 cups low-fat milk
1
⁄3 cup batter for each pancake onto griddle. Cook 1 to
3 tablespoons 2 minutes, or until bubbles form on surface and edges
shortening, melted become dry. Turn and cook 1 to 2 minutes longer, or until
golden brown on underside.
Yield: 4 servings (2 pancakes per serving).
Per serving: About 318 cal, 11 g pro, 41 g carb,
11 g fat, 6 mg chol, 490 mg sod.

Crispy Waffles
2 cups all-purpose Combine flour, baking powder, sugar, and salt in mixer
flour bowl. Add egg yolks, milk, and butter. Attach bowl and
3 teaspoons baking flat beater to mixer. Turn to Speed 4 and mix about 30
powder seconds, or until ingredients are combined. Stop and
2 tablespoons sugar scrape bowl. Continuing on Speed 4, mix about 15
1
⁄2 teaspoon salt seconds, or until smooth. Pour mixture into another bowl.
Clean mixer bowl.
2 eggs, separated
11⁄4 cups low-fat milk Place egg whites in mixer bowl. Attach bowl and
1
⁄4 cup butter or Wire Whip* to mixer. Turn to Speed 8 and whip until
margarine, melted whites are stiff but not dry. Gently fold egg whites into
flour mixture.
. Spray waffle iron with no-stick cooking spray. Heat waffle
iron. Pour about 1⁄3 cup batter for each waffle onto iron.
Bake 3 to 5 minutes, or until golden brown.
Yield: 6 servings (1 waffle per serving).
Per serving: About 287 cal, 8 g pro, 39 g carb,
10 g fat, 75 mg chol, 441 mg sod.

* Wire Whip sold separately for model K4SS.

64
 KitchenAid® Stand Mixer Warranty
Length of KitchenAid KitchenAid
Warranty: Will Pay For: Will Not Pay For:
50 United States, the 50 United States and A. Repairs when Stand
District of Columbia, the District of Columbia Mixer is used in other
and Puerto Rico: Hassle-free replacement of than normal single
One-year limited warranty your Stand Mixer. See the family home use.
from date of purchase. following page for details B. Damage resulting from
on how to arrange for accident, alteration,
replacement. misuse or abuse or
OR use with products
In Puerto Rico: not approved by
The replacement parts KitchenAid.
and repair labor costs to C. Replacement parts
correct defects in materials or repair labor costs
and workmanship. Service for Stand Mixer when
must be provided by an operated outside the
Authorized KitchenAid country of purchase.
Service Center. To arrange
for service, follow the
instructions on page 66.

DISCLAIMER OF IMPLIED WARRANTIES; LIMITATION OF REMEDIES IMPLIED

WARRANTIES, INCLUDING TO THE EXTENT APPLICABLE WARRANTIES OF
MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE, ARE EXCLUDED TO THE
EXTENT LEGALLY PERMISSIBLE. ANY IMPLIED WARRANTIES THAT MAY BE IMPOSED BY
LAW ARE LIMITED TO ONE YEAR, OR THE SHORTEST PERIOD ALLOWED BY LAW. SOME
STATES AND PROVINCES DO NOT ALLOW LIMITATIONS OR EXCLUSIONS ON HOW LONG
AN IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS LASTS, SO THE ABOVE
LIMITATIONS OR EXCLUSIONS MAY NOT APPLY TO YOU.

IF THIS PRODUCT FAILS TO WORK AS WARRANTED, CUSTOMER’S SOLE AND EXCLUSIVE

REMEDY SHALL BE REPAIR OR REPLACEMENT ACCORDING TO THE TERMS OF THIS
LIMITED WARRANTY. KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR
INCIDENTAL OR CONSEQUENTIAL DAMAGES. This warranty gives you specific legal
rights and you may also have other rights which vary from state to state or province
to province.

65
 Hassle-Free Replacement Warranty –
50 United States and District
of Columbia
We’re so confident the quality of our If your KitchenAid® Stand Mixer should
products meets the exacting standards fail within the first year of ownership,
of KitchenAid that, if your Stand Mixer simply call our toll-free Customer
should fail within the first year of Satisfaction Center at
ownership, KitchenAid will arrange 1-800-541-6390 Monday through
to deliver an identical or comparable Friday, 8 a.m. to 8 p.m. (Eastern Time),
replacement to your door free of charge or Saturday, 10 a.m. to 5 p.m. Give
and arrange to have your original Stand the consultant your complete shipping
Mixer returned to us. Your replacement address. (No P.O. Box numbers, please.)
unit will also be covered by our one year
limited warranty. Please follow these When you receive your replacement
instructions to receive this quality service. Stand Mixer, use the carton and packing
materials to pack up your original Stand
Mixer. In the carton, include your name
and address on a sheet of paper along
with a copy of the proof of purchase
(register receipt, credit card slip, etc.).

How to Arrange for Warranty

Service in Puerto Rico
Your KitchenAid® Stand Mixer is Take the Stand Mixer or ship prepaid
covered by a one-year limited warranty and insured to an Authorized KitchenAid
from the date of purchase. KitchenAid Service Center. Your repaired Stand Mixer
will pay for replacement parts and will be returned prepaid and insured.
labor costs to correct defects in If you are unable to obtain satisfactory
materials and workmanship. Service service in this manner, call toll-free
must be provided by an Authorized 1-800-541-6390 to learn the location of a
KitchenAid Service Center. Service Center near you.

How to Arrange for Service after the

Warranty Expires – All Locations
Before calling for service, please review the Or write to:
Troubleshooting section on page 15. Customer Satisfaction Center
For service information in the 50 KitchenAid Portable Appliances
United States, District of Columbia, P.O. Box 218
and Puerto Rico, St. Joseph, MI 49085-0218
call toll-free 1-800-541-6390. Or contact an authorized Services Center
near you.

66
 How to Order Accessories
and Replacement Parts
To order accessories or replacement Or write to:
parts for your Stand Mixer in the 50 Customer Satisfaction Center
United States, District of Columbia, KitchenAid Portable Appliances
and Puerto Rico, P.O. Box 218
call toll-free 1-800-541-6390 Monday St. Joseph, MI 49085-0218
through Friday, 8 a.m. to 8 p.m. (Eastern
Time), or Saturday, 10 a.m. to 5 p.m.

67
 ® Registered trademark/™ Trademark/ the shape of the stand mixer is a trademark of KitchenAid, U.S.A.
© 2008. All rights reserved. Printed in USA.

W10171783A (6397dZw608)