KitchenAid 6 Qt Mixer Manual

							21
Herbed Whipped Squash
1 large butternut
squash, baked
(about 3 cups
cooked)
1⁄4cup butter or
margarine, melted
1⁄2teaspoon dried
tarragon leaves
1⁄8teaspoon salt1⁄8teaspoon black
pepper
Scoop cooked squash out of shell and place in
mixer bowl. Attach bowl and wire whip to
mixer. Turn to Speed 4 and beat about 
30 seconds. Add all remaining ingredients.
Turn to Speed 2 and mix about 30 seconds.
Turn to Speed 4 and beat about 2 minutes.
Yield: 6 servings (
1⁄2cup per serving).
Per serving: About 107 cal, 1 g protein, 11 g
carb, 7 g fat, 0 mg chol, 137 mg sodium.
2 medium sweet
potatoes, cooked
and peeled
1⁄2cup low-fat milk1⁄3cup sugar
2 eggs
2 tablespoons butter
or margarine 
1⁄2teaspoon nutmeg1⁄2teaspoon cinnamon
Crunchy Praline 
Topping
2 tablespoons butter
or margarine,
melted
3⁄4cup corn flakes1⁄4cup chopped
walnuts or pecans
1⁄4cup 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 Speed 4 and beat about 1 minute.
Spread mixture in greased 9" pie plate. Bake at
400°F for 20 minutes, or until set. Clean bowl
and beater.
Place all topping ingredients in mixer bowl.
Attach bowl and flat beater to mixer. Turn to
STIR Speed and mix about 15 seconds. Spread
on hot puff. Bake 10 minutes longer.
Yield: 6 servings (
1⁄2cup per serving).
Per serving: About 268 cal, 6 g protein, 35 g
carb, 12 g fat, 2 mg chol, 176 mg sodium.
Sweet Potato Puff 
						

							22
Appetizer Cream Puffs 
with Creamy Feta Olive Filling
Cream Puffs
1 cup water
1⁄2cup butter or
margarine
1⁄4teaspoon salt
1 cup all-purpose
flour
4 eggs
Filling
1 package (8 oz) light
cream cheese
4 oz crumbled
tomato-basil feta
cheese 
1⁄2cup light sour
cream
1⁄3cup finely chopped
kalamata or ripe
olives 
1⁄2teaspoon lemon
pepper seasoning
To Make Cream Puffs:
Heat water, butter, and salt in a medium
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. 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" 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 oven (turned off) for 10 minutes,
leaving oven door ajar. Cool completely on rack. 
To Make Filling:
Combine all ingredients in mixer bowl. Attach
bowl and flat beater. Turn to Speed 2 and mix
about 30 seconds, or until blended. Pipe or
spoon about 1 tablespoon filling into each cream
puff.
Yield: 36 servings (1 filled cream puff per
serving). 
Per serving: About 72 cal, 2 g protein, 4 g carb, 
5 g fat, 37 mg chol, 132 mg sodium. 
						

							23
Mashed Potatoes
5 large potatoes
(about 21⁄2lbs),
peeled, quartered,
and boiled
1⁄2cup low-fat milk,
heated
2 tablespoons butter
or margarine 
1 teaspoon salt
1⁄8teaspoon black
pepper
Warm mixer bowl and flat beater with hot water;
dry. Place hot potatoes in bowl. Attach bowl and
flat beater to mixer. Gradually turn to Speed 2
and mix about 1 minute, or until smooth.
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 (
3⁄4cup per serving).
Per serving: About 111 cal, 2 g protein, 19 g
carb, 3 g fat, 8 mg chol, 296 mg sodium.
VARIATIONS
Garlic Mashed Potatoes
Substitute 1 teaspoon garlic salt for salt.
Per serving: About 111 cal, 2 g protein, 19 g
carb, 3 g fat, 8 mg chol, 239 mg sodium.
Mashed Potatoes for a Crowd
Prepare as directed above, using 6 qt mixer bowl. 
Yield: 18 servings (
3⁄4cup per serving).
9 large potatoes
(about 
5 lbs), peeled,
quartered, and
boiled
2⁄3cups low-fat milk,
heated
3 tablespoons butter
or margarine 
1
1⁄2teaspoons salt1⁄4teaspoon black
pepper 
						

							24
Baked Pastry Shell 
(see the “Pie Pastry”
section)
1 tablespoon oil
1 small onion,
chopped
1 medium green bell
pepper, chopped
8 oz sliced fresh
mushrooms
6 eggs
1⁄3cup low-fat milk
1 tablespoon
chopped fresh
parsley
1 teaspoon salt
5 drops hot pepper
sauce
1 cup (4 oz) reduced-
fat shredded Swiss
cheese
Follow procedure for Baked Pastry Shell. Cool 
10 minutes.
Meanwhile, heat oil in large non-stick skillet over
medium-high heat. Add onion and bell pepper.
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 for 
30 to 35 minutes, or until knife inserted in center
comes out clean. Let stand about 5 minutes
before serving.
Yield: 8 servings.
Per serving (filling and crust): About 264 cal, 
12 g protein, 17 g carb, 16 g fat, 172 mg chol, 
561 mg sodium.
Garden Quiche 
						

							25
1 cup salsa, divided
2 cups soft bread
crumbs
1 small onion,
chopped
1 egg
1 tablespoon
Worcestershire
sauce
1 teaspoon dried
thyme
1⁄2teaspoon garlic salt1⁄4teaspoon pepper
1 pound lean ground
beef
1⁄2pound ground
turkey
Place 3⁄4cup salsa, bread crumbs, onion, egg,
Worcestershire sauce, thyme, garlic salt, and
pepper in mixer bowl. Attach bowl and flat
beater to mixer. Turn to STIR Speed, mix about
30 seconds. Add beef and turkey. Continuing on
STIR Speed, mix about 45 seconds, or until
blended.
Divide mixture into 3 equal parts. Shape each
part into a loaf about 6 x 3 x 12". 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 protein, 16 g
carb, 6 g fat, 47 mg chol, 426 mg sodium.
VARIATION
Mexican Appetizer Meatballs
Form meat mixture into 1" balls. Place in 13 x 9 x
2" rectangular baking pan. Bake at 400°F for 20
to 25 minutes, or until no longer pink inside.
Serve with salsa, if desired.
Yield: 18 servings (2 meatballs per serving). 
Per serving: About 124 cal, 9 g protein, 11 g
carb, 5 g fat, 36 mg chol, 287 mg sodium.
Meat Loaf for a Crowd
Double the ingredients and mix in the 6 qt mixer
bowl.
Yield: 12 servings (
1⁄2loaf per serving).
Mexican Meat Loaf 
						

							26
Filling
2 tablespoons butter
or margarine
3 boneless, skinless
chicken breast
halves, cut into 
1⁄2" pieces
1 medium onion or 3
shallots, sliced
8 ounces button or
crimini mushrooms,
halved or quartered 
1 can (14
1⁄2oz) diced
tomatoes,
undrained
2 tablespoons flour
1⁄2teaspoon dried
thyme leaves
Pastry Topping
1⁄2cup water1⁄4cup butter or
margarine, cut up
1⁄4teaspoon salt1⁄2cup all-purpose
flour
2 eggs
2 oz sharp Cheddar
cheese, diced
To Make Filling:
Melt butter in large skillet over medium heat.
Add chicken and onion. Cook and stir 3 minutes.
Add mushrooms. Cook and stir 5 minutes. Add
tomatoes, flour, and thyme. Cook and stir until
thickened and bubbly. Cover and keep 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
bowl. Turn to Speed 4 and beat about 
15 seconds. Add cheese. Turn to STIR Speed and
mix about 10 seconds. 
Pour hot filling into 2-qt casserole dish sprayed
with no-stick cooking spray. Spoon pastry into 
4 mounds on top of chicken mixture. Bake at
400°F for 35 to 45 minutes, or until pastry is
puffed and browned and filling is bubbly.
Yield: 4 servings. 
Per serving: About 507 cal, 39 g protein, 24 g
carb, 28 g fat, 240 mg chol, 706 mg sodium.
Chicken and Mushroom Casserole 
with Cheese Puff Topping 
						

							27
21⁄4cups all-purpose
flour
1
1⁄3cups sugar
3 teaspoons baking
powder
1⁄2teaspoon salt1⁄2cup shortening
1 cup low-fat milk
1 teaspoon vanilla
2 eggs
Combine dry ingredients in mixer bowl. Add
shortening, milk, and vanilla. Attach bowl and
flat beater to mixer. Turn to Speed 2 and mix
about 1 minute. Stop and scrape bowl. Add
eggs. Continuing on Speed 2, mix about 
30 seconds. Stop and scrape bowl. Turn to
Speed 6 and beat about 1 minute.
Pour batter into two greased and floured 8- or 
9" round baking pans. Bake at 350°F for 
30 to 35 minutes, or until toothpick inserted in
center comes out clean. Cool 10 minutes.
Remove from pans. Cool completely on wire
rack. Frost if desired.
Yield: 12 to 16 servings.
Per serving: About 272 cal, 4 g protein, 42 g
carb, 10 g fat, 37 mg chol, 175 mg sodium.
Quick Yellow Cake
2 cups all-purpose
flour
1
1⁄2cups sugar
3 teaspoons baking
powder
1⁄2teaspoon salt1⁄2cup 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 Speed 2 and mix
about 1 minute. Stop and scrape bowl. Add egg
whites. Turn to Speed 6 and beat about 
1 minute, or until smooth and fluffy.
Pour batter into two greased and floured 8- or 
9" round baking pans. Bake at 350°F for 
30 to 35 minutes, or until toothpick inserted in
center comes out clean. Cool 10 minutes.
Remove from pans. Cool completely on wire rack.
Frost if desired.
Yield: 12 to 16 servings.
Per serving: About 267 cal, 4 g protein, 42 g
carb, 9 g fat, 2 mg chol, 183 mg sodium.
Easy White Cake
CAKES AND FROSTINGS 
						

							28
Topping
1 cup firmly packed
brown sugar
1⁄2cup butter or
margarine
1⁄4cup whipping
cream
1 cup chopped
walnuts
Cake
1
1⁄2cups sugar1⁄2cup butter or
margarine, softened
1 cup (2 medium)
mashed ripe
banana
1 teaspoon vanilla
3 eggs
2
1⁄2cups all-purpose
flour
1
1⁄4teaspoons baking
powder
1 teaspoon baking
soda
1⁄2teaspoon salt3⁄4cup buttermilk
Filling
1⁄2cup sugar
3 tablespoons all-
purpose flour
1⁄4teaspoon salt
1 cup low-fat milk
1 egg, beaten
1 teaspoon vanilla
1 tablespoons butter
or margarine
2 medium bananas,
thinly sliced
1⁄2cup whipping
cream, whipped
To Make Topping:
Place brown sugar, butter, and cream in small
saucepan. Heat over low heat just until butter
melts, stirring constantly. Pour over bottoms of
three 8- or 9" round baking pans. Sprinkle with
walnuts.
To Make Cake:
Place sugar and butter in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Speed 2
and mix about 30 seconds. Stop and scrape
bowl. Add 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. Stop and scrape
bowl.
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 in pans about 
3 minutes. Remove from pans and cool
completely on wire racks.
Meanwhile, to make filling, combine sugar, flour,
and salt in medium saucepan. Gradually stir in
milk. Heat to boiling over medium heat, stirring
constantly. Stir about 
1⁄4cup hot mixture into
beaten egg in separate bowl. Pour egg mixture
into saucepan. Cook until mixture is bubbly,
stirring constantly. Remove from heat. Stir in
vanilla and butter. Cool slightly. Refrigerate 
1 hour while cake is cooling.
To assemble torte, place one cake layer, nut side
up, on large plate. Spread with half of filling.
Arrange half of banana slices over filling. Top
with second layer, nut side up. Spread with
remaining filling and banana slices. Top with
remaining cake layer, nut side up. Top torte with
whipped cream. Store in refrigerator.
Yield: 16 to 20 servings.
Per serving: About 451 cal, 7 g protein, 65 g
carb, 19 g fat, 58 mg chol, 384 mg sodium.
Caramel Walnut Banana Torte 
						

							29
11⁄4cups all-purpose
flour
1
1⁄2cups sugar, divided
11⁄2cups egg whites
(about 12 to 15 egg
whites)
1
1⁄2teaspoons cream of
tartar
1⁄4teaspoon salt
11⁄2teaspoons vanilla or 1⁄2teaspoon almond
extract
Mix flour and 1⁄2cup sugar in small bowl. 
Set aside.
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Gradually turn to Speed 6
and whip 30 to 60 seconds, or until egg whites
are frothy.
Add cream of tartar, salt, and vanilla. Turn to 
Speed 8 and whip 2 to 2
1⁄2minutes, 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" 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 protein, 27 g
carb, 0 g fat, 0 mg chol, 79 mg sodium.
Angel Food Cake 
						

							30
3 cups all-purpose
flour
2 cups sugar
3 teaspoons baking
powder
1⁄2teaspoon salt
2 cups butter,
softened
1⁄2cup low-fat milk
1 teaspoon vanilla
1 teaspoon almond
extract
6 eggs
Combine dry ingredients in mixer bowl. Add
butter, milk, vanilla, and almond extract. Attach
bowl and flat beater to mixer. Turn to STIR Speed
and mix about 1 minute. Stop and scrape bowl.
Turn to Speed 6 and beat about 2 minutes. Stop
and scrape bowl.
Turn to Speed 2 and add eggs, one at a time,
mixing about 15 seconds after each addition.
Turn to Speed 4 and beat about 30 seconds.
Pour batter into greased and floured 10" 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 protein, 44 g
carb, 25 g fat, 143 mg chol, 378 mg sodium.
VARIATION
Double Chocolate Pound Cake
Add 
1⁄2cup unsweetened Dutch-processed cocoa
powder to dry ingredients. Reduce butter to 
1 cup. Increase milk to 1 cup. Omit almond
extract. Prepare as directed above. Bake at 325°F
for 1 hour 20 minutes.
Chocolate Glaze
Melt 1 square (1 oz) semisweet chocolate and 
1 teaspoon shortening in small saucepan over
low heat, stirring to blend. Drizzle over cake.
Yield: 16 servings.
Per serving (cake and glaze): About 390 cal, 6 g
protein, 55 g carb, 18 g fat, 99 mg chol, 289 mg
sodium.
Old-Fashioned Pound Cake