KitchenAid Professional 5 Manual

							39
Chocolate Fudge
Butter
2 cups (500 mL)
sugar
1⁄8tsp (.5 mL) salt3⁄4cup (175 mL)
evaporated milk
1 tsp (5 mL) light
corn syrup
2 squares (1 oz [30 g]
each) unsweetened
chocolate
2 tbs (25 mL) butter
or margarine 
1 tsp (5 mL) vanilla
2 cup (500 mL)
chopped walnuts or
pecans
Butter sides of heavy 2qt (1.9 L) 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 [113°C]) without
stirring. Remove immediately from heat. Add
butter without stirring
. Cool to lukewarm (110°F
[43°C]). 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" (23 x 23 x 5 cm) baking pan.
Cool at room temperature. Cut into 1" (2.5 cm)
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 
(5.68 L) mixer bowl. Increase mixing time at
Speed 2 to 9 minutes. Spread in buttered 15 x 
10 x 1" (40 x 25 x 2 cm) baking pan. Cut into 1" 
(2.5 cm) 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. 
						

							40
Divinity
3 cups (750 mL)
sugar
3⁄4cup (175 mL) light
corn syrup
1⁄2cup (125 mL) water
2 egg whites
1 tsp (5 mL) almond
extract
1 cup (250 mL)
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 [120°C]). Remove from
heat and let stand until temperature drops to
220°F (100°C), 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. 
						

							41
Chocolate Chip Cookies
1 cup (250 mL)
granulated sugar
1 cup (250 mL)
brown sugar
1 cup (250 mL) butter
or margarine,
softened
2 eggs
1
1⁄2tsp (7 mL) vanilla
1 tsp (5 mL) baking
soda
1 tsp (5 mL) salt
3 cups ( 750 mL) 
all-purpose flour
12 oz (360 g) 
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" (5 cm) apart. Bake at
375°F (190°C) 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 (175 mL).
Decrease flour to 21⁄4cups (550 mL). Add 1⁄2cup 
(125 mL) unsweetened cocoa powder with the
flour. Follow mixing directions above. Omit
chocolate chips. Turn to STIR Speed. Add 1
package (8 oz [250 g]) semisweet baking
chocolate, cut into small chunks, and 1 jar 
(3
1⁄2oz [100 g]) macadamia nuts, coarsely
chopped. Mix just until blended. Bake at 325°F
(160°C) 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 
(5.68 L) 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).  
						

							42
Peanut Butter Cookies
1⁄2cup (125 mL)
peanut butter
1⁄2cup (125 mL) butter
or margarine,
softened
1⁄2cup (125 mL)
granulated sugar
1⁄2cup (125 mL)
brown sugar
1 egg
1⁄2tsp (2 mL) vanilla1⁄2tsp (2 mL) baking
soda
1⁄4tsp (1 mL) salt
11⁄4cups (300 mL) 
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" (2.5 cm) balls. Place about 
2" (5 cm) apart on ungreased baking sheets.
Press flat with fork in a criss-cross pattern to 
1⁄4"
(5 mm) thickness.
Bake at 375°F (190°C) 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 (250 mL) butter
or margarine,
softened
1 cup (250 mL) firmly
packed brown
sugar
2 cups (500 mL) 
all-purpose flour
1 tsp (5 mL) baking
powder
1⁄2tsp (2 mL) salt
2 egg whites
1 cup (250 mL)
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" (40 x 
25 x 2 cm) 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 (190°C) 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. 
						

							43
Lemon Cream Cheese Bars
Crust
2 cups (500 mL) 
all-purpose flour
1⁄2cup (125 mL)
powdered sugar
1 cup (250 mL) 
(2 sticks) chilled
butter, cut into
chunks
Cream Cheese Filling
1 package (8 oz 
[250 g]) light cream
cheese
1⁄2cup (125 mL)
powdered sugar
2 tbs (25 mL) flour
2  eggs
1 tsp (5 mL) vanilla
Lemon Filling
4eggs
2 cups (500 mL)
granulated sugar
1⁄4cup (50 mL) all-
purpose flour
1 tsp (5 mL) grated
lemon peel
1⁄4cup (50 mL) 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" (40 x 25 x 2 cm) baking
pan. Bake at 350°F (180°C) 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 (180°C) 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 (180°C) 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. 
						

							44
Sugar Cookies
1⁄2cup (125 mL) butter
or margarine,
softened
3⁄4cup (175 mL) sugar
1  egg
1  tsp (5 mL) vanilla
2  cups (500 mL) 
all-purpose flour
1⁄2tsp (2 mL) baking
soda
1⁄4tsp (1 mL) 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" 
(5 mm) thick on lightly floured waxed paper. Cut
with cookie cutters and place on lightly greased
baking sheets. Bake at 375°F (190°C) 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
(5.68 L) mixer bowl.
Yield:  96 servings (1 cookie per serving). 
						

							45
Raisin-Apricot Oatmeal Cookies
1⁄2cup (125 mL) butter
or margarine
1⁄2cup (125 mL)
shortening
3⁄4cup (175 mL)
granulated sugar
1⁄4cup (50 mL) packed
brown sugar
2 tsp (10 mL) vanilla 
2 eggs 
2 cups (500 mL) quick
cooking oats
1
1⁄2cups (375 mL) 
all-purpose flour
1 tsp (5 mL) baking
soda
1⁄2tsp (2 mL) salt3⁄4cup (175 mL) raisins1⁄2cup (125 mL)
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 (190°C) 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 
(5.68 L) mixer bowl. Enjoy cookies now and
freeze some for later.
Yield:  96 servings (1 cookie per serving). 
						

							46
Almond Kisses
3 egg whites
11⁄2cups (375 mL)
sugar
1 tsp (5 mL) almond
extract
2 cups (500 mL)
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 (160° C) 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 (5.68 L)
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 (1.5 L) sugar
1  tbs (15 mL) almond
extract
6  cups (1.5 L) sliced
almonds 
						

							47
Crispy Cheese Wafers
3 cups (750 mL) 
(12 oz) shredded
extra sharp
Cheddar cheese 
3⁄4cup (175 mL) butter
or margarine,
softened and cut
up
1
1⁄2cups (375 mL) 
all-purpose flour
1⁄2tsp (2 mL) cayenne
pepper
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 pepper. 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" (5 mm) thick (about 12 x 9" 
[30 x 23 cm] rectangle). Cut into 1 x 3" (2 x 7 cm)
strips. With floured spatula, place on large lightly
greased baking sheets. Bake at 375°F (190°C) 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. 
						

							48
Pie Pastry
21⁄4cups (550 mL) 
all-purpose flour
3⁄4tsp (3 mL) salt1⁄2cup (125 mL)
shortening, well
chilled
2 tbs (25 mL) butter
or margarine, well
chilled
5-6 tbs (60-70 mL) 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 tbs 
(15 mL) 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" (3 mm) thickness
between waxed paper. Fold pastry into quarters.
Ease into 8" or 9" (20 or 23 cm) 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 (230°C) 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 (230°C) 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" [20 or 23 cm] 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 
(5.68 L) mixer bowl.
Yield: 16 servings (four 8" or 9" 
[20 or 23 cm]crusts).
PIES AND DESSERTS