KitchenAid ACCOLADE 400 Instructions And Recipes Manual Download | Manualshive

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42

COOKIES, BARS, AND CANDIES

3 ounces light cream

cheese

1

⁄

4

teaspoon mint
flavoring

2 drops green food

color or color of
choice

4

1

⁄

4

-4

1

⁄

2

cups powdered
sugar
Superfine sugar

Place cream cheese, flavoring, and food color in
mixer bowl. Attach bowl and flat beater to mixer.
Turn to Speed 2 and mix about 30 seconds, or until
smooth. Continuing on Speed 2, gradually add
powdered sugar and mix about 1

1

⁄

2

minutes, or until

mixture becomes very stiff.

To make mints, dip individual flexible candy molds
in superfine sugar. Press in mint mixture. Turn out
onto waxed paper covered with superfine sugar.
Repeat until all mixture is used. OR: Shape mixture
into

3

⁄

4

-inch balls, 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.

Creamy No-Cook Mints

Butter

2 cups sugar

1

⁄

8

teaspoon salt

3

⁄

4

cup evaporated milk

1 teaspoon light corn

syrup

2 squares (1 oz. each)

unsweetened
chocolate

2 tablespoons butter

or margarine

1 teaspoon vanilla
2 cup chopped

walnuts or pecans

Butter sides of heavy 2-quart saucepan. Combine
sugar, salt, evaporated milk, corn syrup, and
chocolate in pan. Cook and stir over medium heat
until chocolate melts and sugar dissolves. Cook to
soft ball stage (236°F) without stirring. Remove
immediately from heat. Add butter without stirring.
Cool to lukewarm (110°F). Stir in vanilla.

Pour mixture into mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
8 minutes, or until fudge stiffens and loses its gloss.
Quickly turn to STIR Speed and add walnuts, mixing
just until blended. Spread in buttered 9x9x2-inch
baking pan. Cool at room temperature. Cut into
1-inch squares when firm.

Yield: 64 servings (1 square per serving).

Per serving: About 59 cal, 1 g pro, 7 g carb, 3 g fat,
1 mg chol, 12 mg sod.

Chocolate Fudge

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Summary of Contents for ACCOLADE 400

Page 1: ...ACCOLADE 400 TILT HEAD STAND MIXER INSTRUCTIONS AND RECIPES FOR THE WAY IT S MADE 1 800 541 6390 Details Inside ...

Page 2: ... name and address on a sheet of paper along with a copy of the proof of purchase register receipt credit card charge slip etc For a detailed explanation of warranty terms and conditions including how to arrange for service outside the United States see pages 78 and 79 Hassle Free Replacement Warranty Proof of Purchase Product Registration Always keep a copy of the sales receipt showing the date of...

Page 3: ...7 Care and Cleaning 8 Beater to Bowl Clearance 8 Speed Control Guide 9 Mixing Tips 10 Attachments and Accessories 12 RECIPES Appetizers Entrees and Vegetables 19 Cakes and Frostings 29 Cookies Bars and Candies 42 Pies and Desserts 49 Yeast Breads and Quick Breads 54 General Instructions for Mixing and Kneading Yeast Dough 54 Bread Making Tips 55 WARRANTY INFORMATION Warranty for the 50 United Stat...

Page 4: ... at 1 800 541 6390 for more information 7 The use of attachments 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 SAVE THESE INSTRUCTIONS Your sa...

Page 5: ...der If you have a circuit breaker box be sure the circuit is closed Turn the Stand Mixer off for 10 15 seconds then turn it back on If the mixer still does not start allow it to cool for 30 minutes before turning it back on If the problem is not due to one of the above items see the KitchenAid Stand Mixer Warranty on page 78 Do not return the Stand Mixer to the retailer as they do not provide serv...

Page 6: ... Head Speed Control Lever Beater Height Adjustment Screw Stainless Steel Wire Whip Dough Hook Bowl Lock Plate 5 Quart Stainless Steel Bowl Flat Beater Beater Shaft Motor Head Locking Lever not shown Attachment Knob Attachment Hub see page 12 ...

Page 7: ... Hook beater over pin on shaft by turning clockwise right 7 Unlock motor head and lower 8 Lock motor head and plug into a grounded 3 prong outlet To Remove Flat Beater Wire Whip or Dough Hook 1 Turn speed control to OFF 2 Unplug Stand Mixer or disconnect power 3 Unlock motor head 4 Tilt motor head back and lock 5 Press beater upward as far as possible and turn counterclockwise left to unhook 6 Pul...

Page 8: ...ring chute will be just to the right of the attachment hub as you face the mixer 2 Pour the ingredients into the bowl through the pouring chute To Operate Speed Control Plug into a grounded 3 prong outlet Speed control lever should always be set on lowest speed for starting then gradually moved to desired higher speed to avoid splashing ingredients out of bowl See page 9 for Speed Control Guide Ov...

Page 9: ...electric Stand Mixers Therefore the mixing time in most recipes must be adjusted to avoid overbeating With cakes for example beating time may be half as long as with other Stand Mixers Mixer Use NOTE Do not scrape bowl while Stand Mixer is operating The bowl and beater are designed to provide thorough mixing without frequent scraping Scraping the bowl once or twice during mixing is usually suffici...

Page 10: ...t frequently removing any residue that may accumulate WARNING Injury Hazard Unplug mixer before touching beaters Failure to do so can result in broken bones cuts or bruises 1 Turn speed control to OFF 2 Unplug stand mixer or disconnect power 3 Unlock motor head 4 Tilt motor head back and lock 5 Remove bowl beater dough hook or wire whip if attached 5 Turn screw A slightly counterclockwise left to ...

Page 11: ...or 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...

Page 12: ...e batter or dough and mix only until it has the desired appearance described in your recipe such as smooth and creamy To select the best mixing speeds use the Speed Control Guide on page 9 Mixing Tips Adding Ingredients Always add ingredients as close to side of bowl as possible not directly into moving beater The Pouring Shield can be used to simplify adding ingredients NOTE If ingredients in ver...

Page 13: ...hip 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 Whipped Cream Pour cold whipping cream into chilled bowl Attach bowl and wire whip To avoid splashing gradually turn to designated speed and whip to desired stage See chart below AMOUNT SPEED 1 4 cup GRADUALLY to 10 1 2 cup GRADUALLY to 10...

Page 14: ...peed control to OFF 2 Unplug Stand Mixer or disconnect power 3 Loosen attachment knob by turning it counterclockwise Rotate attachment slightly back and forth while pulling out 4 Replace attachment hub cover Tighten attachment knob by turning it clockwise General Information KitchenAid Attachments are designed to assure long life The attachment power shaft and hub socket are of a square design to ...

Page 15: ... RVSA Food Grinder FGA and Fruit Vegetable Strainer Parts FVSP Stand Mixer Attachment Packs Attachments For More Information call 1 800 541 6390 Model KN12AP Includes the Food Grinder FGA Citrus Juicer JE Sausage Stuffer SSA and Food Tray FT Model KGSA Includes the Food Grinder FGA Rotor Slicer Shredder RVSA and Pasta Maker Plates SNPS ...

Page 16: ...a Italian or Polish Sausage and breakfast links Food Grinder Model FGA Grinds meat firm fruits and vegetables and dry bread Custom Attachments For More Information call 1 800 541 6390 Pasta Maker Custom Model SNFGA 5 plates make thin and thick spaghetti flat noodles macaroni and lasagna ...

Page 17: ...uréeing and grinding Rotor Slicer Shredder Custom Model RVSA Includes 4 cones thin and thick slicer fine and coarse shredder Attachments For More Information call 1 800 541 6390 Fruit Vegetable Strainer Model FVSFGA Makes preparing jams purées sauces and baby foods quick and easy Custom ...

Page 18: ...utter Companion Set Custom Model KPCA This all metal two cutter set will make spectacular angel hair pasta or lusciously thick egg noodles from your fresh pasta sheets Includes recipes and cooking tips Ravioli Maker Model KRAV Create exquisite ravioli from your fresh pasta sheets and filling A special hopper guides the filling while precision rollers seal it into large pockets Includes filling sco...

Page 19: ...ation call 1 800 541 6390 Grain Mill Custom Model GMA Grinds low moisture grains from very fine to extra coarse textures Ice Cream Maker Model KICA Enjoy up to 2 quarts of homemade ice cream sorbet and other frozen desserts without ice salt or hand cranking Includes freeze bowl drive assembly dasher and bowl adapter ring ...

Page 20: ...redients Mixer Cover Model KMCC1 To protect mixers when not in use Made of cotton and polyester they are machine washable Pasta Sauces Attachments For More Information call 1 800 541 6390 Can Opener Model CO Opens cans quickly leaves edges smooth and snag free Custom ...

Page 21: ...l well chilled Serve with assorted crackers or raw vegetables Yield 24 servings 2 tablespoons per serving Per serving About 42 cal 4 g pro 1 g carb 3 g fat 12 mg chol 180 mg sod 4 ounces light cream cheese 1 2 cup marshmallow cream 1 can 8 oz crushed pineapple well drained 2 teaspoons grated orange peel Place cream cheese in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix a...

Page 22: ...cheese softened 1 package 1 25 oz taco seasoning mix 3 eggs 2 cups shredded Marble Jack cheese 1 can 4 oz green chilies 1 cup light sour cream 1 cup salsa Place cream cheese and taco seasoning mix in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 6 and beat about 11 2 minutes or until fluffy Stop and scrape bowl Turn to Speed 4 and add eggs one at a time beating about 15 seconds aft...

Page 23: ... minced 1 package 9 oz frozen chopped spinach thawed and squeezed dry 1 package 8 oz light cream cheese 1 4 cup roasted red peppers 1 2 cup shredded Cheddar cheese Place baguette slices on baking sheet Bake at 375 F for 4 to 6 minutes or until toasted Set aside Melt butter in 10 inch skillet over medium heat Add onion and garlic Cook and stir 2 to 3 minutes or until softened Add spinach Cook and s...

Page 24: ...ll Wrap in waxed paper and chill 1 hour Clean mixer bowl and beater To make Filling melt remaining 1 tablespoon butter in 10 inch skillet over medium heat Add mushrooms and onions Cook and stir until tender Remove from heat Cool slightly Divide chilled dough into 24 pieces Press each piece into miniature muffin cup greased if desired For Filling place egg remaining 1 teaspoon flour and thyme in mi...

Page 25: ...blespoons butter or margarine 1 2 teaspoon nutmeg 1 2 teaspoon cinnamon 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 Place potatoes in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 30 seconds Add milk sugar eggs 2 tablespoons butter nutmeg and cinnamon Turn to...

Page 26: ... flat beater Turn to Speed 2 and add eggs one at a time beating about 30 seconds after each addition Stop and scrape bowl Turn to Speed 4 and beat about 15 seconds Drop dough onto greased baking sheets forming 36 mounds 2 inches apart Bake at 400ºF for 10 minutes Reduce heat to 350ºF and bake 25 minutes longer Turn off oven Remove pans from oven Cut a small slit in side of each puff Return pans to...

Page 27: ...inute or until smooth Add all remaining ingredients Turn to Speed 4 and beat about 30 seconds or until milk is absorbed Gradually turn to Speed 6 and beat about 1 minute or until fluffy Stop and scrape bowl Exchange flat beater for wire whip Turn to Speed 10 and whip 2 to 3 minutes Yield 9 servings 3 4 cup per serving Per serving About 111 cal 2 g pro 19 g carb 3 g fat 8 mg chol 296 mg sod VARIATI...

Page 28: ...r Cook about 1 minute stirring frequently Add mushrooms Cook and stir about 2 minutes or until vegetables are tender Set aside Place eggs milk parsley salt and hot pepper sauce in mixer bowl Attach bowl and wire whip to mixer Turn to Speed 2 and mix 1 to 2 minutes Sprinkle half of cheese in pastry shell Top with vegetables Pour egg mixture over vegetables Top with remaining cheese Bake at 350 F fo...

Page 29: ...ed Divide mixture into 3 equal parts Shape each part into a loaf about 6x3x12 inches Place loaves on rack in shallow baking pan Spoon remaining salsa on tops of loaves Bake at 350 F for 40 to 45 minutes or until no longer pink in center Yield 6 servings 2 servings per loaf Per serving About 167 cal 11 g pro 16 g carb 6 g fat 47 mg chol 426 mg sod VARIATION Mexican Appetizer Meatballs Form meat mix...

Page 30: ...warm on low heat To make Pastry Topping heat water butter and salt in small saucepan over high heat to a full rolling boil Reduce heat and quickly stir in flour mixing vigorously until mixture leaves sides of pan in a ball Place flour mixture in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and add eggs one at a time mixing about 30 seconds after each addition Stop and scrape bow...

Page 31: ... 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 Quick Yellow Cake 2 cups all purpose flour 11 2 cups sugar 3 teaspoons baking powder 1 2 teaspoon salt 1 2 cup shortening 1 cup low fat milk 1 teaspoon vanilla 4 egg whites Combine dry ingredients in mixer bowl Add shortening milk and vanilla Attach bowl and flat beater to mixer Turn to S...

Page 32: ...wl Combine flour baking powder baking soda and salt in small bowl Add half of flour mixture to sugar mixture in mixer bowl Turn to Speed 2 and mix about 30 seconds Add buttermilk and remaining flour mixture Gradually turn to Speed 6 and beat about 30 seconds Spread batter evenly over nut mixture in pans Bake at 350 F for 25 to 30 minutes or until toothpick inserted in center comes out clean Cool i...

Page 33: ...21 2 minutes or until whites are almost stiff but not dry Turn to Speed 2 Gradually add remaining 1 cup sugar and mix about 1 minute Stop and scrape bowl Remove bowl from mixer Spoon flour sugar mixture one fourth at a time over egg whites Fold in gently with spatula just until blended Pour batter into ungreased 10 inch tube pan With knife gently cut through batter to remove large air bubbles Bake...

Page 34: ...d floured 10 inch tube pan Bake at 350 F for 1 hour 15 minutes or until toothpick inserted in center comes out clean Cool completely on 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 VARIATION Double Chocolate Pound Cake Add 1 2 cup unsweetened Dutch processed cocoa powder to dry ingredients Reduce butter to 1 cup Increa...

Page 35: ...our mixture Gradually turn to Speed 4 and beat about 1 minute Add coconut and pecans Turn to STIR Speed and mix just until blended Remove bowl from mixer Gently fold in beaten egg whites with spatula just until blended Pour batter into greased and floured 13x9x2 inch baking pan Bake at 350 F for 40 to 50 minutes or until toothpick inserted in center comes out clean Cool completely on wire rack Spr...

Page 36: ... 4 g pro 41 g carb 12 g fat 37 mg chol 185 mg sod Chocolate Cake 11 2 cups all purpose flour 1 cup whole wheat flour 11 2 cups sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 2 teaspoon salt 11 2 teaspoons cinnamon 1 2 teaspoon nutmeg 11 2 cups applesauce 1 2 cup butter or margarine melted 2 eggs 1 cup chopped peeled apple 1 2 cup chopped walnuts Caramel Creme Frosting if desired see page ...

Page 37: ... mixer bowl Add water oil egg yolks vanilla and lemon rind Attach bowl and wire whip to mixer Turn to Speed 4 and beat about 1 minute Stop and scrape bowl Continuing on Speed 4 beat about 15 seconds Pour mixture into another bowl Clean mixer bowl and wire whip Place egg whites and cream of tartar in mixer bowl Attach bowl and wire whip to mixer Turn to Speed 8 and whip 2 to 21 2 minutes or until w...

Page 38: ... to Speed 4 and beat about 1 minute Stop and scrape bowl Continuing on Speed 4 add egg yolks one at a time 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 Spoon batter into 8 inch springform pan that has been greased and floured on the bottom only Bake at 375 F for 20 to 25 minutes or until set in center ...

Page 39: ...owder and salt Beat about 30 seconds or until batter is smooth Line a 151 2x101 2x1 inch baking pan with waxed paper aluminum foil or parchment paper Grease well Pour batter into pan spreading to corners Bake at 375 F for 11 to 13 minutes or until toothpick inserted in center comes out clean Remove from oven and immediately turn onto a towel sprinkled with powdered sugar Remove paper or foil Roll ...

Page 40: ... cooking spray Sprinkle evenly with chopped ginger Set aside To make Cake place granulated sugar shortening and vanilla in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 45 seconds Continuing on Speed 2 add eggs and mix about 45 seconds longer Continuing on Speed 2 add remaining cake ingredients and mix about 30 seconds Stop and scrape bowl Turn to Speed 6 and beat a...

Page 41: ...bowl Dissolve instant espresso in milk Set aside Combine flour baking powder and salt Turn to STIR Speed and add 1 3 of the flour mixture alternately with 1 2 of the milk mixture mixing 15 seconds after each addition Spoon batter into 8 greased and floured custard cups Place cups on baking sheet Bake at 350 F for 30 to 35 minutes or until toothpick inserted into cupcake comes out clean Remove from...

Page 42: ...28 cal 0 g pro 41 g carb 7 g fat 0 mg chol 98 mg sod Caramel Creme Frosting 11 2 cups sugar 1 2 teaspoon cream of tartar 1 2 teaspoon salt 1 2 cup water 11 2 tablespoons light corn syrup 2 egg whites 11 2 teaspoons vanilla Place sugar cream of tartar salt water and corn syrup in saucepan Cook and stir over medium heat until sugar is completely dissolved forming a syrup Place egg whites in mixer bo...

Page 43: ...d 12 to 16 servings frosting for 2 layer or 13x9x2 inch cake Per serving About 219 cal 0 g pro 40 g carb 7 g fat 21 mg chol 103 mg sod VARIATION Chocolate Buttercream Frosting Mix 1 3 cup cocoa with powdered sugar in small bowl Add to softened butter cream vanilla and salt Continue as directed above Yield 12 to 16 servings frosting for 2 layer or 13x9x2 inch cake Per serving About 224 cal 1 g pro ...

Page 44: ...ints 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 Creamy No Cook Mints Butter 2 cups sugar 1 8 teaspoon salt 3 4 cup evaporated milk 1 teaspoon light corn syrup 2 squares 1 oz each unsweetened chocolate 2 tablespoons butter or margarine 1 teaspoon vanilla 2 cup chopped walnuts or pecans Butter sides of heavy 2 quart...

Page 45: ...Attach bowl and wire whip to mixer Turn to Speed 8 and whip about 1 minute or until soft peaks form Gradually add syrup 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 b...

Page 46: ...sed baking sheets about 2 inches apart Bake at 375 F for 10 to 12 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 Macadamia Chocolate Chunk Cookies Decrease granulated sugar to 3 4 cup Decrease flour to 21 4 cups Add 1 2 cup unsweetened cocoa powder with t...

Page 47: ...rom 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 Peanut Butter Cookies 1 cup butter or margarine softened 1 cup firmly packed brown sugar 2 cups all purpose flour 1 teaspoon baking powder 1 2 teaspoon salt 2 egg whites 1 cup chopped walnuts or pecans Place butter and brown sugar in mix...

Page 48: ...bowl and beater Place Cream Cheese Filling ingredients in mixer bowl Attach bowl and flat beater to mixer Turn to STIR Speed and mix about 30 seconds Turn to Speed 4 and beat about 2 minutes or until smooth and creamy Pour over partially baked Crust Bake at 350 F for 6 to 7 minutes or until filling is slightly set Remove from oven Meanwhile clean mixer bowl and beater Place all Lemon Filling ingre...

Page 49: ...wn Remove from baking sheets immediately and cool on wire racks Yield 48 servings 1 cookie per serving Per serving About 50 cal 1 g pro 7 g carb 2 g fat 10 mg chol 46 mg sod Sugar Cookies 1 2 cup butter or margarine 1 2 cup shortening 3 4 cup granulated sugar 1 4 cup packed brown sugar 2 teaspoons vanilla 2 eggs 2 cups quick cooking oats 11 2 cups all purpose flour 1 teaspoon baking soda 1 2 teasp...

Page 50: ...tter or margarine softened and cut up 11 2 cups all purpose flour 1 2 teaspoon cayenne Place cheese and butter in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 45 seconds Turn to Speed 4 and beat about 30 seconds or until well blended Add flour and cayenne Turn to STIR Speed and mix about 45 seconds or until mixture forms a ball Divide dough in half Wrap half of dou...

Page 51: ...ontinue 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 Sh...

Page 52: ...out 30 seconds Stop and scrape bowl Turn to Speed 2 and mix about 30 seconds longer Stop and scrape bowl Add eggs lemon juice and lemon peel Turn to STIR Speed and mix about 30 seconds Stop and scrape bowl Turn to Speed 2 and mix 15 to 30 seconds longer just until blended Do not overbeat Pour Filling into Crust Place top oven rack in center of oven Place pan of hot water on bottom rack of oven Pla...

Page 53: ...4 cup hot fudge topping Freeze at least 4 hours Yield 8 servings Per serving About 553 cal 10 g pro 91 g carb 16 g fat 10 mg chol 445 mg sod Cookies and Cream Sundae Pie 1 can 16 oz pumpkin 3 4 cup firmly packed brown sugar 3 eggs 1 teaspoon cinnamon 1 2 teaspoon ginger 1 2 teaspoon salt 1 4 teaspoon cloves 11 4 cups low fat milk Pie Pastry for One crust Pie see page 49 Place pumpkin brown sugar e...

Page 54: ...p to mixer Gradually turn to Speed 6 and beat 4 to 41 2 minutes or until soft peaks form Spoon about 1 3 cup mixture into each of 6 stemmed dessert dishes Set aside Pour bittersweet chocolate mixture into mixer bowl Gradually turn to Speed 6 and beat about 3 minutes or until soft peaks form Spoon about 1 3 cup mixture over white chocolate layer Cover dishes with plastic wrap or foil Refrigerate 8 ...

Page 55: ...floured Bake at 350 F for 25 to 35 minutes or until golden brown Cool in pans about 15 minutes Remove from pans and cool completely on wire racks To make Filling place raspberries granulated sugar cornstarch and water in medium saucepan Cook and stir over medium heat until bubbly Cook about 1 minute longer or until thick and translucent stirring constantly Remove from heat Strain seeds if desired ...

Page 56: ...ings 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 is smooth and elastic See Illustration C 6 Tilt mixer head back and remove dough from hook Follow directions in recipe for rising shaping and baking When using the traditional method to prepare a favorite recipe dissolve yeast in warm water in warmed bowl Add remaining li...

Page 57: ...nless otherwise specified in recipe Here are some alternative rising methods to use 1 The bowl containing the dough can be placed on a wire rack over a pan of hot water 2 The bowl can be placed on the top rack of an unheated oven put a pan of hot water on the rack below 3 Pre warm the oven by setting at 400 F for 1 minute then turn it off place the bowl on the center rack of the oven and close the...

Page 58: ...ast breads and rolls should be deep golden brown in color Other tests for doneness of breads are Bread pulls away from the sides of pan and tapping on the top of the loaf produces a hollow sound Turn loaves and rolls onto racks immediately after baking to prevent sogginess Shaping A Loaf Divide dough in half On lightly floured surface roll each half into a rectangle approximately 9x14 inches A rol...

Page 59: ...utes or until dough clings to hook and cleans sides of bowl Knead on Speed 2 about 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 56 ...

Page 60: ...se yeast to 3 packages and sugar to 1 4 cup Mix and knead dough as directed for Basic White Bread on page 57 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 golde...

Page 61: ...ugh clings to hook and cleans sides of bowl Knead on Speed 2 about 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...

Page 62: ... from draft about 1 hour or until doubled in bulk Punch dough down and divide in half Roll each half into 12x15 inch rectangle Roll dough tightly from longest side tapering ends if desired Place loaves on greased baking sheets that have been dusted with cornmeal Cover Let rise in warm place free from draft about 1 hour or until doubled in bulk With sharp knife make 4 diagonal cuts on top of each l...

Page 63: ...Speed 2 add remaining flour 1 2 cup at a time and mix about 2 minutes or until dough clings to hook and cleans sides of bowl Knead on Speed 2 about 2 minutes longer 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 56 Place in grease...

Page 64: ...owl if necessary Continuing on Speed 2 add remaining all purpose flour 1 2 cup at a time and mix about 2 minutes or until dough clings to hook and cleans sides of bowl Knead on Speed 2 about 2 minutes longer 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 ...

Page 65: ...tinuing on STIR Speed mix about 15 seconds Add whole wheat flour and 2 cups all purpose flour Turn to Speed 2 and mix about 2 minutes or until combined Continuing on Speed 2 add remaining flour a little at a time and mix until dough forms a stiff batter Stop and scrape bowl if necessary Continuing on Speed 2 mix about 2 minutes longer Cover Let rise in warm place free from draft about 1 hour or un...

Page 66: ...nutes Stop and scrape bowl Add tomatoes onion parsley and cheese Turn to Speed 2 and mix about 30 seconds Continuing on Speed 2 add remaining flour 1 2 cup at a time and mix about 2 minutes or until dough clings to hook and cleans sides of bowl Knead on Speed 2 about 2 minutes longer Place dough in greased bowl turning to grease top Cover Let rise in warm place free from draft about 1 hour or unti...

Page 67: ...6 servings 16 slices per loaf Per serving About 196 cal 3 g pro 31 g carb 7 g fat 27 mg chol 177 mg sod Blueberry Oat Bread 2 cups all purpose flour 4 teaspoons baking powder 1 2 teaspoon salt 1 3 cup shortening 2 3 cup low fat milk Melted butter or margarine if desired Place flour baking powder salt and shortening in mixer bowl Attach bowl and flat beater to mixer Turn to STIR Speed and mix about...

Page 68: ...warm water in warmed mixer bowl Add lukewarm milk mixture eggs and 5 cups flour Attach bowl and dough hook to mixer Turn to Speed 2 and mix about 2 minutes Continuing on Speed 2 add remaining flour 1 2 cup at a time and mix about 2 minutes or until dough clings to hook and cleans sides of bowl Knead on Speed 2 about 2 minutes longer Place dough in greased bowl turning to grease top Cover Let rise ...

Page 69: ...inch each Place 12 rolls each in two greased 13x9x2 inch baking pans Cover Let rise in warm place free from draft 45 to 60 minutes or until doubled in bulk Bake at 350 F for 20 to 25 minutes Remove from pans immediately Spoon Caramel Glaze over warm rolls Cinnamon Swirl Rounds Caramel Glaze 1 3 cup evaporated milk 2 tablespoons brown sugar 11 2 cups powdered sugar 1 teaspoon vanilla Place evaporat...

Page 70: ... cleans sides of bowl Knead on Speed 2 about 2 minutes longer Cover dough with plastic wrap and a towel Let rest 20 minutes Divide dough in half Shape each half into a loaf as directed on page 56 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 tempera...

Page 71: ...x about 2 minutes or until dough clings to hook and cleans sides of bowl Knead on Speed 2 about 2 minutes longer 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 Brush 14 inch pizza pan with oil Sprinkle with cornmeal Press dough across bottom of pan forming a collar around edge to hold toppings Ad...

Page 72: ...ooth and elastic Cover Let rise in warm place free from draft 11 2 to 2 hours or until doubled in size On lightly floured surface punch dough down several times to remove all air bubbles Divide dough in half Shape each half into a 12 inch long loaf Place each loaf on greased baking sheet or in greased baguette pans With sharp knife make 3 to 4 shallow diagonal slices in top of dough Beat egg and 1...

Page 73: ...d cleans sides of bowl Knead on Speed 2 about 2 minutes longer or until dough is smooth and elastic 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 Roll dough into a 12x9x1 4 inch rectangle Brush with remaining butter Slice dough into six 11 2x12 inch strips Stack strips then cut into twelve 1 inc...

Page 74: ...owl Turn to Speed 6 and beat about 11 2 minutes Combine flour baking powder baking soda and salt in separate bowl Add half of flour mixture and half of mashed banana to mixer bowl Turn to STIR Speed and mix about 30 seconds Add remaining flour and banana Continuing on STIR Speed mix about 30 seconds Stop and scrape bowl Add walnuts Continuing on STIR Speed mix about 15 seconds Pour mixture into gr...

Page 75: ...between dough and hook kneading will be accomplished Do not add more than the maximum amount of flour specified or loaf will be dry Place dough in a 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 shape into a ball Place in a greased and floured 11 2 quart baking dish Let rise in warm place free from draft a...

Page 76: ...ans Bake at 400 F for 20 minutes or until toothpick inserted in center comes out clean Remove from pans immediately Serve warm Yield 24 servings 1 muffin per serving Per servings About 185 cal 3 g pro 33 g carb 5 g fat 18 mg chol 261 mg sod Tip Batter can be refrigerated in tightly covered container up to 1 week Raisin Bran Muffins 1 cup buttermilk 1 3 cup butter or margarine melted 2 eggs 2 cups ...

Page 77: ...r Turn to Speed 2 and mix about 45 seconds or until ingredients are combined Stop and scrape bowl Turn to Speed 4 and beat about 11 2 minutes Stop and scrape bowl Turn to STIR Speed and add eggs one at a time mixing about 15 seconds after each addition Turn to Speed 2 and mix about 30 seconds Spread half of batter in greased and floured 13x9x2 inch baking pan or 10 inch tube pan Sprinkle with half...

Page 78: ...pro 54 g carb 8 g fat 27 mg chol 207 mg sod Caramel Apple Kuchen 2 cups all purpose flour 3 teaspoons baking powder 2 tablespoons sugar 1 2 teaspoon salt 2 eggs separated 11 4 cups low fat milk 1 4 cup butter or margarine melted Combine flour baking powder sugar and salt in mixer bowl Add egg yolks milk and butter Attach bowl and flat beater to mixer Turn to Speed 4 and mix about 30 seconds or unt...

Page 79: ... Continuing on Speed 2 add cottage cheese flour and salt Mix about 1 minute Stop and scrape bowl Remove bowl from mixer and fold in beaten egg whites with a rubber spatula For each pancake drop a heaping tablespoonful of batter on hot greased griddle Cook pancakes 1 to 2 minutes or until puffed and dry around edges Turn and cook 1 to 2 minutes longer or until golden brown on underside Yield 6 serv...

Page 80: ...ngle family home use B Damage resulting from accident alteration misuse or abuse C Any shipping or handling costs to deliver your Stand Mixer to an Authorized Service Center D Replacement parts or repair labor costs for Stand Mixers operated outside the 50 United States and District of Columbia KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES Some states do not...

Page 81: ... m to 5 p m Saturday Eastern Time or write to Customer Satisfaction Center KitchenAid Portable Appliances P O Box 218 St Joseph MI 49085 0218 Arranging for Service after the Warranty Expires Consult your local KitchenAid dealer or the store where you purchased the Stand Mixer for information on how to obtain service Arranging for Service Outside the 50 United States and Puerto Rico To order access...

Page 82: ...80 ...

Page 83: ...FOR THE WAY IT S MADE Registered trademark Trademark the shape of the mixer is a registered trademark of KitchenAid U S A 9703467 Rev A 2004 All rights reserved Printed in USA dZw404 ...

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