KitchenAid Professional 5 Manual

							19
Herbed Whipped Squash
1 large butternut
squash, baked
(about 3 cups 
[750 mL] cooked)
1⁄4cup (50 mL) butter
or margarine,
melted
1⁄2tsp (2 mL) dried
tarragon leaves
1⁄8tsp (1⁄2mL) salt1⁄8tsp (1⁄2mL) 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 (125 mL) 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 (125 mL) low-
fat milk
1⁄3cup (75 mL) sugar
2 eggs
2 tbs (25 mL) butter
or margarine 
1⁄2tsp (2 mL) nutmeg1⁄2tsp (2 mL)
cinnamon
Crunchy Praline Topping
2 tbs (25 mL) butter
or margarine,
melted
3⁄4cup (175 mL) corn
flakes
1⁄4cup (50 mL)
chopped walnuts or
pecans
1⁄4cup (50 mL) 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 tbs
(25 mL) butter, nutmeg, and cinnamon. Turn to
Speed 4 and beat about 1 minute. Spread
mixture in greased 9" (23 cm) pie plate. Bake at
400°F (200°C) 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 [125 mL] 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 
						

							20
Appetizer Cream Puffs 
with Creamy Feta Olive Filling
Cream Puffs
1 cup (250 mL) water
1⁄2cup (125 mL) butter
or margarine
1⁄4tsp (1 mL) salt
1 cup (250 mL) 
all-purpose flour
4eggs
Filling
1 package (8 oz 
[250 g]) light cream
cheese
4oz (120 g) crumbled
tomato-basil feta
cheese 
1⁄2cup (125 mL) light
sour cream
1⁄3cup (75 mL) finely
chopped kalamata
or ripe olives 
1⁄2tsp (2 mL) 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" (5 cm) apart. Bake at 400ºF
(200°C) for 10 minutes. Reduce heat to 350ºF
(180°C) 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 tbs (15 mL) 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. 
						

							21
Mashed Potatoes
5 large potatoes
(about 21⁄2lbs 
[1250 g]), peeled,
quartered, and
boiled
1⁄2cup (125 mL) low-
fat milk, heated
2 tbs (25 mL) butter
or margarine 
1 tsp (5 mL) salt
1⁄8tsp (.5 mL) 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 [175 mL] 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 tsp (5 mL) 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 6qt (5.68 L)
mixer bowl.
Yield: 18 servings (
3⁄4cup (175 mL) per serving).
9 large potatoes
(about 5 lbs 
[2500 g]), peeled,
quartered, and
boiled
2⁄3cup (150 mL) low-
fat milk, heated
3 tbs (45 mL) butter
or margarine 
1
1⁄2tsp (7 mL) salt1⁄4tsp (1 mL) black
pepper 
						

							22
Baked Pastry Shell 
(see “Pie Pastry”)
1 tbs (15 mL) oil
1 small onion,
chopped
1 medium green bell
pepper, chopped
8 oz (250 g) sliced
fresh mushrooms
6 eggs
1⁄3cup (75 mL) low-fat
milk
1 tbs (15 mL)
chopped fresh
parsley
1 tsp (15 mL) salt
5 drops hot pepper
sauce
1 cup (4 oz [120 g])
reduced-fat
shredded Swiss
cheese
Follow procedure for Baked Pastry Shell. Cool 
10 minutes.
Meanwhile, heat oil in large nonstick 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
(180°C) 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 
						

							23
1 cup (250 mL) salsa,
divided
2 cups (500 mL) soft
bread crumbs
1 small onion,
chopped
1 egg
1 tbs (15 mL)
Worcestershire
sauce
1 tsp (5 mL) dried
thyme
1⁄2tsp (2 mL) garlic salt1⁄4tsp (1 mL) pepper
1 lb (500 g) lean
ground beef
1⁄2lb (250 g) ground
turkey
Place 3⁄4cup (175 mL) 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" (15 x 7.5 x 
30 cm). Place loaves on rack in shallow baking
pan. Spoon remaining salsa on tops of loaves.
Bake at 350°F (180°C) 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" (2.5 cm) balls. Place in
13 x 9 x 2" (33 x 22 x 5 cm) rectangular baking
pan. Bake at 400°F (200°C) 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 
(5.68 L) mixer bowl.
Yield: 12 servings (
1⁄2loaf per serving).
Mexican Meat Loaf 
						

							24
Filling
2 tbs (25 mL) butter
or margarine
3 boneless, skinless
chicken breast
halves, cut into 
1⁄2"(1 cm) pieces
1 medium onion or 3
shallots, sliced
8 oz (250 g) button
or crimini
mushrooms, halved
or quartered 
1 can (14
1⁄2oz [425 g])
diced tomatoes,
undrained
2 tbs (25 mL) flour
1⁄2tsp (2 mL) dried
thyme leaves
Pastry Topping
1⁄2cup (125 mL) water1⁄4cup (50 mL) butter
or margarine, cut
up
1⁄4tsp (1 mL) salt1⁄2cup (125 mL) 
all-purpose flour
2 eggs
2 oz (60g) 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 2qt (1.89 L) casserole dish
sprayed with no-stick cooking spray. Spoon
pastry into 4 mounds on top of chicken mixture.
Bake at 400°F (200°C) 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 
						

							25
21⁄4cups (550 mL) 
all-purpose flour
1
1⁄3cups (325 mL) sugar
3 tsp (15 mL) baking
powder
1⁄2tsp (2 mL) salt1⁄2cup (125 mL)
shortening
1 cup (250 mL) low-
fat milk
1 tsp (5 mL) 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" (20 or 23 cm) round baking pans. Bake at
350°F (180°C) 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 (500 mL) 
all-purpose flour
1
1⁄2cups (375 mL) sugar
3 tsp (15 mL) baking
powder
1⁄2tsp (2 mL) salt1⁄2cup (125 mL)
shortening
1 cup (250 mL) low-
fat milk
1 tsp (5 mL) vanilla
4egg 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" (20 or 23 cm) round baking pans. Bake at
350°F (180°C) 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 
						

							26
Topping
1 cup (250 mL) firmly
packed brown
sugar
1⁄2cup (125 mL) butter
or margarine
1⁄4cup (50 mL)
whipping cream
1 cup (250 mL)
chopped walnuts
Cake
1
1⁄2cups (375 mL) sugar1⁄2cup (125 mL) butter
or margarine,
softened
1 cup (250 mL) 
(2 medium) mashed
ripe banana
1 tsp (5 mL) vanilla
3 eggs
2
1⁄2cups (625 mL) 
all-purpose flour
1
1⁄4tsp (6 mL) baking
powder
1 tsp (5 mL) baking
soda
1⁄2tsp (2 mL) salt3⁄4cup (175 mL)
buttermilk
Filling
1⁄2cup (125 mL) sugar
3 tbs (15 mL) all-
purpose flour
1⁄4tsp (1 mL) salt
1 cup (250 mL) low-
fat milk
1 egg, beaten
1 tsp (5 mL) vanilla
1 tbs (15 mL) butter
or margarine
2 medium bananas,
thinly sliced
1⁄2cup (125 mL)
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" (20 or 23 cm)
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
(180°C) 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 (50 mL) 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 
						

							27
11⁄4cups (300 mL) 
all-purpose flour
1
1⁄2cups (375 mL)
sugar, divided
1
1⁄2cups (375 mL) egg
whites (about 12 to
15 egg whites)
1
1⁄2tsp (7 mL) cream of
tartar
1⁄4tsp (1 mL) salt
11⁄2tsp (7 mL) vanilla or1⁄2tsp (2 mL) almond
extract
Mix flour and 1⁄2cup (125 mL) 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 
(250 mL) 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" (25 cm) tube pan.
With knife, gently cut through batter to remove
large air bubbles. Bake at 375°F (190°) 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 
						

							28
3 cups (750 mL) 
all-purpose flour
2 cups (500 mL) sugar
3 tsp (15 mL) baking
powder
1⁄2tsp (2 mL) salt
2 cups (500 mL)
butter, softened
1⁄2cup (125 mL) low-
fat milk
1 tsp (5 mL) vanilla
1 tsp (5 mL) 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" 
(25 cm) tube pan. Bake at 350°F (180°C) 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 (125 mL) unsweetened Dutch-
processed cocoa powder to dry ingredients.
Reduce butter to 1 cup (250 mL). Increase milk
to 1 cup (250 mL). Omit almond extract. Prepare
as directed above. Bake at 325°F (160°C) for 
1 hour 20 minutes.
Chocolate Glaze
Melt 1 square (1 oz [30g]) semisweet chocolate
and 1 tsp (5 mL) 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