KitchenAid 6 Qt Mixer Manual
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71 Herb Garlic Baguettes 1 package active dry yeast 1 teaspoon sugar 1⁄4cup warm water (105°F to 115°F) 3 1⁄4-31⁄2cups all-purpose flour 1 tablespoon chopped fresh basil or 1 teaspoon dried basil 2 teaspoons chopped fresh oregano or 1⁄2teaspoon dried leaf oregano 2 teaspoons chopped fresh thyme or 1⁄2teaspoon dried leaf thyme 1 teaspoon fresh minced garlic 1 teaspoon salt 3⁄4cup cold water 1 egg 1 teaspoon water Dissolve yeast and sugar in warm water. Place 3 1⁄4cups flour, basil, oregano, thyme, garlic, and salt in bowl. Attach bowl and PowerKnead™ Spiral Dough Hook to mixer. Turn to Speed 2 and mix 30 seconds. Stop and scrape bowl. Continuing on Speed 2, slowly add yeast mixture and cold water, mixing about 30 seconds. If dough is sticky, add remaining 1⁄4cup flour. Knead on Speed 2 about 3 minutes, 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, 1 1⁄2to 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" 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 teaspoon water together with a fork. Brush each baguette with egg mixture. Cover with greased plastic wrap. Let rise in warm place, free from draft, about 1 to 1 1⁄2hours, or until doubled in bulk. Brush top of each baguette again with egg mixture. Bake at 450°F for 15 to 18 minutes, or until deep golden brown. Remove from pans and cool on wire racks. Yield: 36 servings (18 slices per loaf). Tip: Freeze up to 2 weeks. Thaw at room temperature. Wrap loosely with foil. Heat at 375°F for 10 to 15 minutes. Per serving: About 45 cal, 1 g protein, 9 g carb, 0 g fat, 6 mg chol, 62 mg sodium.
72 Herb Pull-Apart Rolls 1 package active dry yeast 1 cup warm water (105°F to 115°F) 1⁄2cup butter or margarine, melted 3-3 1⁄2cups all-purpose flour 2 tablespoons sugar 1 1⁄2teaspoons salt1⁄4teaspoon thyme1⁄4teaspoon oregano1⁄4teaspoon dill Dissolve yeast in warm water in warmed mixer bowl. Add 1⁄4cup butter, 2 cups flour, sugar, salt, thyme, oregano, and dill. Attach bowl and PowerKnead™ Spiral Dough Hook to mixer. Turn to Speed 2 and mix for 1 minute, or until well blended. Continuing on Speed 2, add remaining flour, 1⁄2cup at a time, and mix about 2 minutes, or until dough starts to clean 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 12 x 9 x 1⁄4" rectangle. Brush with remaining butter. Slice dough into six 1 1⁄2 x 12" strips. Stack strips; then cut into twelve 1" pieces. Place pieces, cut side up, in greased muffin pans. Cover. Let rise in warm place, free from draft, about 45 minutes, or until doubled in bulk. Bake at 400°F for 15 to 20 minutes. Remove from pans immediately and cool on wire racks. Yield: 12 servings (12 rolls). Per serving: About 149 cal, 3 g protein, 17 g carb, 8 g fat, 20 mg chol, 292 mg sodium.
73 Banana Nut Bread 1⁄3cup shortening1⁄2cup sugar 2 eggs 1 3⁄4cups all-purpose flour 1 teaspoon baking powder 1⁄2teaspoon baking soda 1⁄2teaspoon salt 1 cup (2 medium) mashed ripe banana 1⁄2cup chopped walnuts or pecans Place shortening and sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 1 minute. Stop and scrape bowl. Continuing on Speed 6, beat about 1 minute longer. Add eggs. Turn to Speed 4 and beat about 30 seconds. Stop and scrape bowl. Turn to Speed 6 and beat about 1 1⁄2minutes. 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 greased and floured 9 x 5 x 3" 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 protein, 21 g carb, 7 g fat, 27 mg chol, 131 mg sodium. VARIATION Bread for Gifts Triple the ingredients to prepare 3 loaves for gift- giving. Yield: 48 servings (16 slices per loaf).
74 Lemony Raisin Bread 1 package active dry yeast 1 cup warm milk (105°F to 115°F) 4-4¹⁄₂cups all-purpose flour 1 cup raisins 1⁄4cup sugar 1 teaspoon salt 1 teaspoon grated lemon peel 1⁄2cup vegetable oil1⁄2cup butter or margarine, melted 4 egg yolks, beaten 1 egg white 1 tablespoon water Dissolve yeast in warm milk. Set aside. Place 3 cups flour, raisins, sugar, salt, and lemon peel in mixing bowl. Attach bowl and PowerKnead™ Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 15 seconds. Continuing on Speed 2, gradually add milk mixture, oil, butter, and egg yolks to flour mixture and mix about 1 minute. Continuing on Speed 2, add remaining flour, 1⁄2cup at a time, until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer. (NOTE:Dough may not form a ball on the hook. However, as long as there is contact 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 1 1⁄2-qt baking dish. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Cut 2 slashes with a sharp knife in a cross pattern on top of loaf. Beat egg white and water in small bowl and brush lightly on top of loaf. Bake at 350°F for 55 to 60 minutes. Remove from baking dish immediately and cool on wire rack. Yield: 12 servings (12 slices per loaf). Per serving: About 351 cal, 7 g protein, 47 g carb, 15 g fat, 83 mg chol, 253 mg sodium. VARIATION Lemony Raisin Focaccia Prepare dough as directed above. After shaping into a ball, place dough on lightly greased baking sheet and flatten to 2" thick. Let rise and bake as directed above.
75 Raisin Bran Muffins 1 cup boiling water 1 cup wheat bran 1 cup raisins 1 cup brown sugar 1⁄2cup sugar1⁄2cup shortening 2 eggs 2 cups buttermilk 1 1⁄2teaspoons vanilla 21⁄2cups all-purpose flour 2 1⁄2teaspoons baking soda 1 teaspoon baking powder 1⁄2teaspoon salt 2 cups bran cereal flakes Pour boiling water over bran in medium bowl. Add raisins. Set aside. Place brown sugar, sugar, and shortening in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute. Add eggs. Turn to Speed 4 and beat about 30 seconds. Add buttermilk and vanilla. Turn to STIR Speed and mix about 30 seconds. Stop and scrape bowl. Add flour, baking soda, baking powder, and salt. Continuing on STIR Speed, mix about 30 seconds. Stop and scrape bowl. Continuing on STIR Speed, mix about 30 seconds longer. Gradually turn to Speed 4 and beat about 1 minute. Add bran-raisin mixture and bran cereal flakes. Turn to STIR Speed and mix about 30 seconds, or until ingredients are combined. Spoon batter into greased or paper-lined muffin pans. 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 protein, 33 g carb, 5 g fat, 18 mg chol, 261 mg sodium. Tip: Batter can be refrigerated in tightly covered container up to 1 week.
76 Pepper Cheese Muffins 1 cup buttermilk1⁄3cup butter or margarine, melted 2 eggs 2 cups all-purpose flour 4 oz (1 cup) shredded pepper cheese 1 tablespoon sugar 2 teaspoons baking powder 1 teaspoon chopped parsley 1⁄2teaspoon baking soda 1⁄4teaspoon salt1⁄4teaspoon coarsely ground black pepper Place buttermilk, butter, and eggs in bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat 1 minute. Stop and scrape bowl. Combine flour, cheese, sugar, baking powder, parsley, baking soda, salt, and pepper. Turn to STIR Speed and add flour mixture, mixing just until moistened, about 30 seconds. Do not overbeat. Fill greased regular muffin pans two-thirds full. Bake at 400°F for 15 to 20 minutes. Serve warm. Yield: 12 servings (12 muffins). Tip: Recipe will make 24 miniature muffins to serve as an appetizer. Per serving: About 90 cal, 3 g protein, 9 g carb, 5 g fat, 29 mg chol, 145 mg sodium. VARIATION Muffins for a Party Double all ingredients and prepare in 6 qt mixer bowl. In first paragraph, change Speed 4 to Speed 2. Yield: 24 servings (24 muffins).
77 Sour Cream Coffee Cake 1⁄2cup firmly packed brown sugar 1 1⁄2teaspoons cinnamon 1 cup chopped walnuts or pecans 3 cups all-purpose flour 1 1⁄2cups granulated sugar 3 teaspoons baking powder 1 teaspoon baking soda 1⁄2teaspoon salt 1 cup butter or margarine, softened 1 cup reduced-fat sour cream 1 teaspoon vanilla 3 eggs Combine brown sugar, cinnamon, and walnuts in small bowl. Set aside. Combine flour, granulated sugar, baking powder, baking soda, and salt in mixer bowl. Add butter, sour cream, and vanilla. Attach bowl and flat beater to mixer. 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 1 1⁄2minutes. 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 13 x 9 x 2" baking pan or 10" tube pan. Sprinkle with half of cinnamon-sugar mixture. Spread remaining batter in pan and top with remaining cinnamon-sugar mixture. Bake at 350°F for 40 to 50 minutes (13 x 9 x 2" pan) or 50 to 60 minutes (10" tube pan). Serve warm. Yield: 16 servings. Per serving: About 362 cal, 6 g protein, 47 g carb, 17 g fat, 44 mg chol, 349 mg sodium. VARIATION Coffee Cake for a Crowd Double the ingredients and prepare in 6 qt mixer bowl. Yield: 32 servings (16 servings per cake).
78 Caramel Apple Kuchen 1 recipe “Basic Sweet Dough” 2 cups firmly packed brown sugar 6 tablespoons all- purpose flour 2 teaspoons cinnamon 6 tablespoons butter or margarine, softened 6-8 apples (8 cups), peeled and thinly slicedDivide dough in half. Press each half into greased 13 x 9 x 2" baking pan. Gently press edges 1⁄2" up sides. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk. Meanwhile, place brown sugar, flour, cinnamon, and butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Arrange apple slices over dough in each of two pans. Sprinkle evenly with brown sugar mixture. Bake at 350°F for 35 to 45 minutes, or until golden brown and apples are tender. Serve warm. Yield: 24 servings (12 pieces per kuchen). Per serving: About 301 cal, 5 g protein, 54 g carb, 8 g fat, 27 mg chol, 207 mg sodium. Crispy Waffles 2 cups all-purpose flour 3 teaspoons baking powder 2 tablespoons sugar 1⁄2teaspoon salt 2 eggs, separated 1 1⁄4cups low-fat milk1⁄4cup 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 until ingredients are combined. Stop and scrape bowl. Continuing on Speed 4, mix about 15 seconds, or until smooth. Pour mixture into another bowl. Clean mixer bowl. Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip until 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 1⁄3cup 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 protein, 39 g carb, 10 g fat, 75 mg chol, 441 mg sodium.
79 Light and Fluffy Pancakes 4 eggs, separated 1 cup cottage cheese 1⁄3cup all-purpose flour 1⁄4teaspoon salt Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and beat 2 to 2 1⁄2minutes, or until egg whites are stiff but not dry. Place egg whites in another bowl. Place yolks in mixer bowl. Turn to Speed 2 and mix about 1 minute. Continuing on Speed 2, add cottage cheese, flour, and salt. Mix about 1 minute. Stop and scrape bowl. 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 servings (3, 3" pancakes per serving). Per serving: About 108 cal, 10 g protein, 7 g carb, 4 g fat, 147 mg chol, 272 mg sodium.
80 Model FPPA Three popular KitchenAid® attachments have been packaged in one carton. It includes a Rotor Slicer/Shredder (RVSA), Food Grinder (FGA), and Fruit/Vegetable Strainer Parts (FVSP). Multifunction Attachment Pack K i t c h e n A i dSt. Joseph, Michigan USAO f f S t i r 2 4 6 8 1 0S o l i d S t a t e S p e e d C o n t r o l ® K i t c h e n A i dSt. Joseph, Michigan USAO f f S t i r 2 4 6 8 1 0S o l i d S t a t e S p e e d C o n t r o l ® K i t c h e n A i dSt. Joseph, Michigan USAO f f S t i r 2 4 6 8 1 0S o l i d S t a t e S p e e d C o n t r o l Slicer & Shredder Attachment Pack Food GrinderFruit & Vegetable Strainer Food Grinder Model FGA Grinds meat, firm fruits and vegetables, and dry bread. Custom 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. Comes with Food Grinder. C u s to m