KitchenAid 6 Qt Mixer Manual

							41
Chocolate Fudge
Butter
2 cups sugar
1⁄8teaspoon salt3⁄4cup 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-qt saucepan. Combine
sugar, salt, evaporated milk, corn syrup, and
chocolate in pan. Cook and stir over medium
heat until chocolate melts and sugar dissolves.
Cook to soft ball stage (236°F) without stirring.
Remove immediately from heat. 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 9 x 9 x 2" baking pan. Cool at room
temperature. Cut into 1" squares when firm.
Yield: 64 servings (1 square per serving).
Per serving: About 59 cal, 1 g protein, 7 g carb, 
3 g fat, 1 mg chol, 12 mg sodium.
VARIATION
Chocolate Fudge for a Crowd
Triple all ingredients and prepare in the 6 qt
mixer bowl. Increase mixing time at Speed 2 to 
9 minutes. Spread in buttered 15 x 10 x 1"
baking pan. Cut into 1" squares when firm.
Yield: 150 servings (1 square per serving).
Per serving: About 75 cal, 2 g protein, 9 g carb, 
4 g fat, 1 mg chol, 15 mg chol. 
						

							42
Divinity
3 cups sugar3⁄4cup light corn syrup1⁄2cup water
2 egg whites
1 teaspoon almond
extract
1 cup chopped
walnuts or pecans
Place sugar, corn syrup, and water in heavy
saucepan. Cook and stir over medium heat to
hard ball stage (248°F). Remove from heat and
let stand until temperature drops to 220°F,
without stirring.
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 8 and whip
about 1 minute, or until soft peaks form.
Gradually add syrup in a fine stream and whip
about 2
1⁄2minutes 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 protein, 40 g
carb, 4 g fat, 0 mg chol, 15 mg sodium. 
						

							43
Chocolate Chip Cookies
1 cup granulated
sugar
1 cup brown sugar
1 cup butter or
margarine,
softened
2 eggs
1
1⁄2teaspoons vanilla
1 teaspoon baking
soda
1 teaspoon salt
3 cups all-purpose
flour
12 ounces semisweet
chocolate chips
Place sugars, butter, eggs, and vanilla in mixer
bowl. Attach bowl and flat beater to mixer. Turn
to Speed 2 and mix about 30 seconds. Stop and
scrape bowl. Turn to Speed 4 and beat about 
30 seconds. Stop and scrape bowl.
Turn to STIR Speed. Gradually add baking soda,
salt, and flour to sugar mixture and mix about 
2 minutes. Turn to Speed 2 and mix about 
30 seconds. Stop mixer and scrape bowl. Add
chocolate chips. Turn to STIR Speed and mix
about 15 seconds.
Drop by rounded teaspoonfuls onto greased
baking sheets, about 2" 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 protein, 17 g
carb, 5 g fat, 8 mg chol, 106 mg sodium.
VARIATIONS 
Macadamia Chocolate Chunk Cookies
Decrease granulated sugar to 
3⁄4cup. Decrease
flour to 21⁄4cups. Add 1⁄2cup unsweetened cocoa
powder with the flour. Follow mixing directions
above. Omit chocolate chips. Turn to STIR Speed.
Add 1 package (8 oz) semisweet baking
chocolate, cut into small chunks, and 1 jar 
(3
1⁄2oz) macadamia nuts, coarsely chopped. Mix
just until blended. Bake at 325°F for 12 to 
13 minutes, or until edges are set. Do not
overbake. Cool on baking sheet about 1 minute.
Cool completely on wire racks. 
Yield: 48 servings (1 cookie per serving.)
Per serving: About 125 cal, 2 g protein, 16 g
carb, 7 g fat, 9 mg chol, 107 mg sodium. 
Cookies for the Freezer
Double the ingredients and prepare in 6 qt mixer
bowl. Enjoy some now and freeze the rest.
Yield: 108 servings for Chocolate Chip cookies or 
96 servings for Macadamia Chocolate Chunk
Cookies (1 cookie per serving). 
						

							44
Peanut Butter Cookies
1⁄2cup peanut butter1⁄2cup butter or
margarine,
softened
1⁄2cup granulated
sugar
1⁄2cup brown sugar
1 egg
1⁄2teaspoon vanilla1⁄2teaspoon baking
soda
1⁄4teaspoon salt
11⁄4cups all-purpose
flour
Place peanut butter and butter in mixer bowl.
Attach bowl and flat beater to mixer. Turn to 
Speed 6 and beat about 1 minute, or until
mixture is smooth. Stop and scrape bowl. Add
sugars, egg, and vanilla. Turn to Speed 4 and
beat about 1 minute. Stop and scrape bowl.
Turn to STIR Speed. Gradually add all remaining
ingredients to sugar mixture and mix about 
30 seconds. Turn to Speed 2 and mix about 
30 seconds.
Roll dough into 1" balls. Place about 2" apart on
ungreased baking sheets. Press flat with fork in a
criss-cross pattern to 
1⁄4" 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 protein, 10 g carb, 
4 g fat, 6 mg chol, 81 mg sodium.
Nutty Shortbread Bars
1 cup butter or
margarine,
softened
1 cup firmly packed
brown sugar
2 cups all-purpose
flour
1 teaspoon baking
powder
1⁄2teaspoon salt
2 egg whites
1 cup chopped
walnuts or pecans
Place butter and brown sugar in mixer bowl.
Attach bowl and flat beater to mixer. Turn to
Speed 2 and mix about 1 minute. Stop and
scrape bowl. Add flour, baking powder, and salt.
Turn to Speed 2 and mix about 1
1⁄2minutes, or
until soft dough forms.
Press dough into greased 15
1⁄2 x 101⁄2 x 1" baking
pan. Beat egg whites with fork until slightly
foamy. Brush dough with egg whites, using only
as much as needed to cover lightly. Sprinkle with
chopped walnuts.
Bake at 375°F for 20 to 25 minutes. Cut into bars
while warm. Cool on wire rack.
Yield: 30 servings (1 bar per serving).
Per serving: About 139 cal, 2 g protein, 14 g
carb, 8 g fat, 17 mg chol, 114 mg sodium. 
						

							45
Lemon Cream Cheese Bars
Crust
2 cups all-purpose
flour
1⁄2cup powdered
sugar
1 cup (2 sticks) chilled
butter, cut into
chunks
Cream Cheese Filling
1 package (8 oz) light
cream cheese
1⁄2cup powdered
sugar
2 tablespoons flour
2  eggs
1 teaspoon vanilla
Lemon Filling
4 eggs
2 cups granulated
sugar
1⁄4cup all-purpose
flour
1 teaspoon grated
lemon peel
1⁄4cup lemon juice
Powdered sugar, if
desired
Place Crust ingredients in mixer bowl. Attach
bowl and flat beater to mixer. Turn to STIR Speed
and mix about 1 minute, or until well blended
and mixture starts to stick together. Press into
ungreased 15
1⁄2 x 101⁄2 x 1" baking pan. Bake at
350°F for 14 to 16 minutes, or until set. 
(NOTE:Check crust after 10 minutes and prick
with fork 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 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 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 add
lemon juice and mix about 30 seconds, or until
well blended. Pour over Cream Cheese Filling.
Bake at 350°F for 14 to 16 minutes, or until
filling is set. 
(NOTE:Filling may puff up during baking but will
fall when removed from oven.) Sprinkle with
powdered sugar, if desired. Cool completely in
pan.
Yield: 48 servings (1 bar per serving).
Per serving: About 115 cal, 2 g protein, 16 g
carb, 5 g fat, 39 mg chol, 65 mg sodium. 
						

							46
Sugar Cookies
1⁄2cup butter or
margarine,
softened
3⁄4cup sugar
1  egg
1  teaspoon vanilla
2  cups all-purpose
flour
1⁄2teaspoon baking
soda
1⁄4teaspoon salt
Place butter and sugar in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Speed 2
and mix 30 seconds. Turn to speed 4 and beat
about 1
1⁄2minutes. Stop and scrape bowl. Add
egg and vanilla. Turn to Speed 6 and beat about
1 minute. 
Combine flour, soda and salt. Add to mixer bowl.
Turn to STIR Speed and beat about 30 seconds.
Stop and scrape bowl. Turn to Speed 2 and mix
about 45 seconds. Shape dough into a flat ball.
Wrap in plastic wrap. Chill in refrigerator 2 to 
3 hours.
Divide dough into thirds. Roll each portion 
1⁄8"
thick on lightly floured waxed paper. Cut with
cookie cutters and place on lightly greased
baking sheets. Bake at 375°F for 7 to 10 minutes,
or until edges are light brown. Remove from
baking sheets immediately and cool on wire
racks. 
Yield: 48 servings (1 cookie per serving). 
Per serving: About 50 cal, 1 g protein, 7 g carb, 
2 g fat, 10 mg chol, 46 mg sodium.
VARIATION
Sugar Cookies for a Crowd
Double the ingredients and prepare in the 6 qt
mixer bowl.
Yield: 96 servings (1 cookie per serving). 
						

							47
Raisin-Apricot Oatmeal Cookies
1⁄2cup butter or
margarine
1⁄2cup shortening3⁄4cup granulated
sugar
1⁄4cup packed brown
sugar
2 teaspoons vanilla 
2 eggs 
2 cups quick cooking
oats
1
1⁄2cups all-purpose
flour
1 teaspoon baking
soda
1⁄2teaspoon salt3⁄4cup raisins1⁄2cup chopped dried
apricots
Place butter, shortening, vanilla, sugars, and
eggs in mixer bowl. Attach bowl and flat beater
to mixer. Turn to Speed 2 and mix about 
30 seconds. Stop mixer and scrape bowl. Turn to
Speed 4 and beat about 30 seconds. Stop and
scrape bowl. Add oats, flour, baking soda, salt,
raisins, and apricots. Turn to Speed 2 and mix
about 30 seconds. 
Drop by rounded teaspoonfuls onto greased
baking sheets. Bake at 375°F for 8 to 10 minutes,
or until light golden brown. 
Yield: 48 servings (1 cookie per serving)
Per serving: About 91 cal, 1 g protein, 12 g carb, 
5 g fat, 14 mg chol, 74 mg sodium.
VARIATION
Cookies for the Freezer
Double the ingredients and prepare in 6 qt mixer
bowl. Enjoy cookies now and freeze some for
later.
Yield: 96 servings (1 cookie per serving). 
						

							48
Almond Kisses
3 egg whites
11⁄2cups sugar
1 teaspoon almond
extract
2 cups sliced almonds
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Gradually turn to Speed 10
and whip about 2 minutes, or until soft peaks
form.
Reduce to Speed 4 and gradually add sugar,
beating about 1 minute. Stop and scrape bowl.
Add almond extract. Turn to Speed 10 and whip
1
1⁄2minutes, or until very stiff. Fold in almonds
with rubber spatula.
Drop by tablespoonfuls onto greased and floured
or parchment paper-covered baking sheets. Bake
at 325°F for 15 minutes. Cool on wire racks.
Yield: 36 servings (1 cookie per serving).
Per serving: About 66 cal, 1 g protein, 9 g carb, 
3 g fat, 0 mg chol, 5 mg sodium.
VARIATION
Almond Kisses for Gift Giving
Prepare as directed above, using 6 qt mixer bowl.
Yield: 144 servings (1 cookie per serving).
Tip: After cookies are completely cooled, pack in
layers in covered container. Freeze up to 
1 month.
12  egg whites
6  cups sugar
1  tablespoon almond
extract
6  cups sliced almonds 
						

							49
Crispy Cheese Wafers
3 cups (12 oz)
shredded extra
sharp Cheddar
cheese 
3⁄4cup butter or
margarine,
softened and cut
up
1
1⁄2cups all-purpose
flour
1⁄2teaspoon 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 dough in
plastic wrap and refrigerate. On floured surface
with floured rolling pin, roll remaining half of
dough to 
1⁄4" thick (about 12 x 9" rectangle). Cut
into 1 x 3" strips. With floured spatula, place on
large lightly greased baking sheets. Bake at 375°F
for 10 to 12 minutes, or until set. Let stand 1
minute. Remove from pans and cool on wire
rack. Repeat with remaining dough. Serve warm
or at room temperature. 
Yield: 30 servings (2 wafers per serving). 
Per serving: About 108 cal, 4 g protein, 5 g carb, 
8 g fat, 12 mg chol, 126 mg sodium. 
						

							50
Pie Pastry
21⁄4cups 
all-purpose flour
3⁄4teaspoon salt1⁄2cup shortening,
well chilled
2 tablespoons butter
or margarine, 
well chilled
5-6 tablespoons 
cold water
Place flour and salt in mixer bowl. Attach bowl
and flat beater to mixer. Turn to STIR Speed and
mix about 15 seconds. Cut shortening and butter
into pieces and add to flour mixture. Turn to STIR
Speed and mix 30 to 45 seconds, or until
shortening particles are size of small peas.
Continuing on STIR Speed, add water, 
1 tablespoon at a time, mixing until all particles
are moistened and dough begins to hold
together. 
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" thickness between
waxed paper. Fold pastry into quarters. Ease into
8- or 9" 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" crusts).
Per serving (one crust): About 134 cal, 2 g
protein, 13 g carb, 8 g fat, 0 mg chol, 118 mg
sodium.
Per serving (two crusts): About 267 cal, 4 g
protein, 27 g carb, 16 g fat, 0 mg chol, 236 mg
sodium.
VARIATION
Pastry for Four Pie Crusts
Double the ingredients and prepare in the 6 qt
mixer bowl.
Yield: 16 servings (four 8- or 9" crusts).
PIES AND DESSERTS