KitchenAid Professional 5 Manual

							49
Lemony Light Cheesecake
Crust
15 reduced-fat creme-
filled chocolate
sandwich cookies,
finely crushed
(about 1
1⁄2cups
[375 mL] crumbs)
2 tbs (25 mL) butter
or margarine,
melted
Filling
3 packages (8 oz 
[250 g] each) light
cream cheese
1 cup (250 mL) sugar
1 tbs (15 mL) all-
purpose flour
4eggs
1⁄4cup (50 mL) lemon
juice
1 tsp (5 mL) grated
lemon peel
Spray bottom and sides of 9" (23 cm) springform
pan with no-stick cooking spray.
To make Crust, combine cookie crumbs and
butter in medium bowl; mix well. Press mixture
firmly into bottom of springform pan. Chill while
making Filling.
To make Filling, place cream cheese, sugar, and
flour 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
2 and mix about 30 seconds longer. Stop and
scrape bowl.
Add eggs, lemon juice, and lemon peel. Turn to
STIR Speed and mix about 30 seconds. Stop and
scrape bowl. Turn to Speed 2 and mix 15 to 
30 seconds longer, just until blended. Do not
overbeat. Pour Filling into Crust.
Place top oven rack in center of oven. Place pan
of hot water on bottom rack of oven. Place
cheesecake on rack in center of oven. Bake at
325°F (160°C) for 50 to 60 minutes, or until
cheesecake is set when pan is jiggled slightly. Do
not overbake.
Turn off oven; open oven door. Let cheesecake
stand in oven 30 minutes. Remove from oven.
Cool completely on wire rack away from drafts.
Cover and refrigerate 6 to 8 hours before
serving.
Yield: 16 servings.
Per serving: About 169 cal, 6 g protein, 20 g
carb, 7 g fat, 68 mg chol, 214 mg sodium. 
						

							50
Tawny Pumpkin Pie
1 can (16 oz [500 g])
pumpkin
3⁄4cup (175 mL) firmly
packed brown
sugar  
3 eggs
1 tsp (5 mL)
cinnamon
1⁄2tsp (2 mL) ginger1⁄2tsp (2 mL) salt1⁄4tsp (1 mL) cloves
11⁄4cups (300 mL) 
low-fat milk 
Pie Pastry for 
One-Crust Pie (see
“Pie Pastry”)
Place pumpkin, brown sugar, eggs, cinnamon,
ginger, salt, and cloves in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Speed 2
and mix about 30 seconds. Stop and scrape
bowl. Continuing on Speed 2, slowly add milk
and mix about 1
1⁄2minutes.
Follow procedure for One-crust Pie. Fill with
pumpkin mixture. Bake at 400°F (200°C) for 40 to
50 minutes, or until knife inserted near center
comes out clean.
Yield: 8 servings.
Per serving (filling and crust): About 280 cal, 
6 g protein, 41 g carb, 11 g fat, 87 mg chol, 
325 mg sodium.
Cookies and Cream Sundae Pie
1 pie crust (9" 
[23 cm]) baked and
cooled completely 
3 cups (750 mL) 
(1
1⁄2pints) light
cherry nut ice
cream
1 cup (250 mL) (10)
reduced-fat cream
filled chocolate
wafer cookies, cut
up 
1 cup (250 mL)
prepared hot fudge
topping, warmed
slightly
4cups (1 L) (1 qt)
light French silk
chocolate or
chocolate ice cream
Place cherry nut ice cream and half the cookies 
(1⁄2cup [125 mL]) in mixer bowl. Attach bowl and
flat beater to mixer. Turn to Speed 2 and mix
about 20 seconds. Spoon quickly into pie crust.
Top evenly with 
3⁄4cup (175 mL) hot fudge
topping. Freeze at least 1 hour.
Place French silk chocolate ice cream in mixer
bowl with remaining 
1⁄2cup (125 mL) cookies.
Turn to Speed 2 and mix about 20 seconds.
Spoon into pie crust. Drizzle with remaining 
1⁄4cup (50 mL) hot fudge topping. Freeze at least
4 hours.
Yield: 8 servings.
Per serving: About 553 cal, 10 g protein, 91 g
carb, 16 g fat, 10 mg chol, 445 mg sodium. 
						

							51
Double Chocolate Mousse 
with Raspberry Sauce
Mousse
6  oz (170 mL)
bittersweet
chocolate, chopped
in 
3⁄4" (1.9 cm)
chunks
6  oz (170 mL) white
chocolate, chopped
in 
3⁄4" (1.9 cm)
chunks
2  cups (500 mL)
whipping cream,
divided
Raspberry Sauce
1 package (14-16 oz
[400-500 g]) frozen
unsweetened
raspberries, thawed
1⁄4cup (50 mL) water1⁄4cup (50 mL) sugar
1 tbs (15 mL)
cornstarch
To make Mousse, place bittersweet chocolate in
one 3- to 4-cup (750 mL to 1 L) microwave-safe
bowl. Place white chocolate in a second
microwave-safe bowl. Cover each with waxed
paper. Place one bowl at a time into microwave
oven and heat on HIGH for 1
1⁄2minutes. Stop and
stir. If chocolate is not melted, repeat process for
30 seconds at a time, or until melted. Stop and
stir.
Heat cream in a heavy saucepan over medium
heat until very hot, but do not boil. Remove from
heat. Pour 1 cup (250 mL) of cream into each of
the chocolate bowls. Stir each until completely
mixed. Cover bowls and refrigerate about 
2 hours.
Pour white chocolate mixture into mixer bowl.
Attach bowl and wire whip to mixer. Gradually
turn to Speed 6 and beat 4 to 4
1⁄2minutes, or
until soft peaks form. Spoon about 1⁄3cup 
(75 mL) mixture into each of 6 stemmed dessert
dishes. Set aside.
Pour bittersweet chocolate mixture into mixer
bowl. Gradually turn to Speed 6, and beat about
3 minutes, or until soft peaks form. Spoon about 
1⁄3cup (75 mL) mixture over white chocolate
layer. Cover dishes with plastic wrap or foil.
Refrigerate 8 hours, or overnight.
To make Raspberry Sauce, place raspberries in
blender container. Cover and blend until smooth.
Pour mixture into a wire mesh strainer over a
small saucepan; press with back of spoon to
squeeze out liquid. Discard seeds and pulp in
strainer.
Place remaining ingredients in saucepan. Cook
over medium heat, stirring constantly, until
thickened and bubbly. Remove from heat and
cool. Store sauce in covered container in
refrigerator. Stir before using.
Spoon Raspberry Sauce over chocolate in dessert
dishes before serving.
Yield: 6 servings (
2⁄3cup [150 mL]) mousse and 1⁄4cup [50 mL] raspberry sauce per serving).
Per serving: About 664 cal, 6 g protein, 53 g
carb, 48 g fat, 115 mg chol, 57 mg sodium. 
						

							52
Raspberry Filled
Almond Meringue Dessert
Meringue
2 cups (500 mL)
toasted slivered
almonds, finely
chopped 
8 egg whites, room
temperature
1 tbs (15 mL) vanilla
1 tsp (5 mL) white
vinegar
2 cups (500 mL)
powdered sugar
Filling
2 cups (500 mL)
frozen raspberries 
(from 16 oz 
[500 g] bag) 
1⁄2cup (125 mL)
granulated sugar
2 tbs (10 mL)
cornstarch
1⁄4cup (50 mL) water
or orange juice
1 cup (250 mL)
whipping cream
3 tbs (45 mL)
powdered sugar
To make Meringue, place egg whites in mixer
bowl. Attach bowl and wire whip to mixer. Turn
to Speed 8 and whip about 1
1⁄2minutes, or until
foamy. Continuing on Speed 8, add vanilla and
vinegar. Whip about 5 seconds. Add powdered
sugar. Turn to Speed 4 and beat about 
5 seconds. Stop and scrape bowl. Turn to Speed
8 and whip about 2
1⁄2minutes, or until stiff but
not dry. Stop and scrape bowl. Add nuts. Turn
to STIR and mix about 10 seconds, or until well
blended.
Divide egg white mixture equally between two 
9" (23 cm) round baking pans lined with waxed
paper cut to fit the pan bottoms, greased, and
floured. Bake at 350°F (180°C) for 25 to 
35 minutes, or until golden brown. Cool in pans
about 15 minutes. Remove from pans and cool
completely on wire racks.
To make Filling, place raspberries, granulated
sugar, cornstarch, and water in medium
saucepan. Cook and stir over medium heat until
bubbly. Cook about 1 minute longer, or until
thick and translucent, stirring constantly.
Remove from heat. Strain seeds if desired. Cool
completely.
Place whipping cream and powdered sugar in
mixer bowl. Attach bowl and wire whip to
mixer. Gradually turn to Speed 8 and whip
about 1
1⁄2minutes, or until cream holds soft
peaks. Stop mixer. Add cooled raspberry
mixture. Turn to Speed 8 and whip about 
15 seconds, or until thick and blended.
Place 1 meringue layer on serving plate. Top
with half the filling. Top with remaining
meringue layer and remaining filling. Freeze or
refrigerate until serving. Garnish with fresh
raspberries or almonds, if desired.
Yield: 8 servings. 
Tip:To toast almonds, place in baking pan and
bake at 375°F (190°C) for 6 to 8 minutes.
Per serving: About 528 cal, 11 g protein, 58 g
carb, 28 g fat, 41 mg chol, 71 mg sodium. 
						

							“Rapid Mix” describes a bread
baking method that calls for dry
yeast to be mixed with other dry
ingredients before liquid is added.
In contrast, the traditional method
is to dissolve yeast in warm water.
1. Place all dry ingredients including
yeast into bowl, except last 1 to 
2 cups (250 mL to 500 mL) flour.
2. Attach bowl and PowerKnead™
Spiral Dough Hook. Raise mixer
bowl. Turn to Speed 2 and mix
about 15 seconds, or until
ingredients are combined.
3. Continuing on Speed 2, gradually
add liquid ingredients to flour
mixture and mix 1 to 2 minutes
longer. See Illustration A.
NOTE:If liquid ingredients are
added too quickly, they will form a
pool around the PowerKnead™
Spiral Dough Hook and slow down
mixing process.
4. Continuing on Speed 2, gently
add remaining flour, 
1⁄2cup 
(125 mL) at a time. See
Illustration B. Mix until dough
starts to clean sides of bowl,
about 2 minutes.
5. Knead on Speed 2 for 2 more
minutes, or until dough is
smooth and elastic. See
Illustration C.
6. Lower bowl on mixer and remove
dough from the bowl and
PowerKnead™ Spiral Dough
Hook. Follow directions in recipe
for rising, shaping and baking.
When using the traditional method
to prepare a favorite recipe,
dissolve yeast in warm water in
warmed bowl. Add remaining
liquids and dry ingredients, except
last 1 to 2 cups 2 cups (250 mL to
500 mL) flour. Turn to Speed 2 and
mix about 1 minute, or until
ingredients are thoroughly mixed.
Proceed with steps 4 through 6.Both methods work equally well for
bread preparation. However, the
“Rapid Mix” method may be a bit
faster and easier for new bread
bakers. It is slightly more
temperature tolerant because the
yeast is mixed with dry ingredients
rather than with warm liquid.
53
General Instructions
for Making and Kneading Yeast Dough 
with the Rapid Mix Method
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YEAST BREADS AND QUICK BREADS 
						

							54
Bread Making Tips
Making bread with a mixer is quite
different from making bread by
hand. Therefore, it will take some
practice before you are completely
comfortable with the new process.
For your convenience, we offer
these tips to help you become
accustomed to bread making the
KitchenAid
®brand way.
• Start out with an easy recipe,
such as Basic White Bread, see
“Basic White Bread,” until you are
familiar with using the
PowerKnead™ Spiral Dough
Hook.
• ALWAYS use the PowerKnead™
Spiral Dough Hook to mix and
knead yeast doughs.
• Use Speed 2 to mix or knead
yeast doughs. Use of any other
speed creates high potential for
stand mixer failure.
• Do not use recipes calling for
more than 14 cups (3.3 L) all-
purpose flour or 8 cups (2 L)
whole wheat flour when making
dough with a 6 qt (5.68 L) mixer.
• Do not use recipes calling for
more than 12 cups (3 L) all-
purpose flour or 6 cups (1.4 L)
whole wheat flour when making
dough with a 5 qt (4.73 L) mixer.
• Use a candy or other kitchen
thermometer to assure that
liquids are at a temperature
specified in the recipe. Liquids at
higher temperature can kill yeast,
while liquids at lower
temperatures will retard yeast
growth.
• Warm all ingredients to room
temperature to insure proper
rising of dough. If yeast is to be
dissolved in bowl, always warm
bowl first by rinsing with warm
water to avoid cooling of liquids.• Allow bread to rise in a warm
place, 80°F to 85°F (27°C to 30°C),
free from draft, unless otherwise
specified in recipe.
• Here are some alternative rising
methods to use: (1) The bowl
containing the dough can be
placed on a wire rack over a pan
of hot water. (2) The bowl can be
placed on the top rack of an
unheated oven; put a pan of hot
water on the rack below. (3) Turn
the oven to 400°F (200°C) for 
1 minute; then turn it off; place
the bowl on the center rack of
the oven and close the door.
• Cover bowl with waxed paper, if
desired. Always cover with towel
to retain warmth in the bowl and
keep the dough away from drafts.
• Recipe rising times may vary due
to temperature and humidity in
your kitchen. Dough has doubled
in bulk when indentation remain
• Most bread recipes give a range
for the amount of flour to be
used. Enough flour has been
added when the dough starts to
clean sides of bowl. If dough is
sticky or humidity is high, slowly
add more flour, about ¹⁄₂cup 
(125 mL) at a time but do not
exceed recommended flour
capacity. Knead after each
addition until flour is completely
worked into dough. If too much
flour is added, a dry loaf will
result.
• When done, yeast breads and
rolls should be deep golden
brown in color. Other tests for
doneness of breads are: Bread
pulls away from the sides of pan,
and tapping on the top of the
loaf produces a hollow sound.
Turn loaves and rolls onto racks
immediately after baking to avoid
sogginess. 
						

							55
Divide dough in half. On lightly
floured surface, roll each half into
a rectangle, approximately 
9 x 14" (23 x 36 cm). A rolling pin
will smooth dough and remove
gas bubbles.
Starting at a short end, roll
dough tightly. Pinch dough to
seal seam.Pinch ends and turn under. Place,
seam side down, in loaf pan.
Follow directions in recipe for
rising and baking.
Shaping a Loaf 
						

							56
Basic White Bread
1⁄2cup (125 mL) low-
fat milk
3 tbs (45 mL) sugar
2 tsp (10 mL) salt
3 tbs (45 mL) butter
or margarine
2 packages active dry
yeast
1
1⁄2cups (375 mL)
warm water (105°F
to 115°F [40°C to
46°C])
5-6 cups (1.25-1.5 L) 
all-purpose flour
Place milk, sugar, salt, and butter in small
saucepan. Heat over low heat until butter melts
and sugar dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed mixer
bowl. Add lukewarm milk mixture and 4
1⁄2cups
(1.125 L) flour. Attach bowl and PowerKnead™
Spiral Dough Hook to mixer. Turn to Speed 2 and
mix about 1 minute.
Continuing on Speed 2, add remaining flour, 
1⁄2cup (125 mL) at a time, and mix about 
11⁄2minutes, or until dough starts to clean sides
of bowl. Knead on Speed 2 about 2 minutes
longer, or until dough is smooth and elastic.
Dough will be slightly sticky to the touch.
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 and divide in half. Shape
each half into a loaf, as directed in “Shaping a
Loaf,” and place in greased 8
1⁄2 x 41⁄2 x 21⁄2" (21 x 
12 x 6 cm) baking pans. Cover. Let rise in warm
place, free from draft, about 1 hour, or until
doubled in bulk.
Bake at 400°F (200°C) for 30 minutes, or until
golden brown. Remove from pans immediately
and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 95 cal, 3 g protein, 18 g carb, 
1 g fat, 0 mg chol, 148 mg sodium.
VARIATION
Extra Bread for the Freezer
Increase ingredient quantities by 50 percent and
prepare in 6 qt (5.68 L) mixer bowl. In second
paragraph, change 4
1⁄2cups (1.125 L) flour to 
7 cups (1.750 L). Divide dough into 3 pieces.
Yield: 48 servings (16 slices per loaf).
Variations continued on next page. 
						

							57
Basic White Bread CONTINUED
VARIATIONS
Cinnamon Bread
Prepare dough, divide, and roll out each half to a
rectangle, as directed in “Shaping a Loaf.” Mix
together 
1⁄2cup (125 mL) sugar and 2 tsp (10 mL)
cinnamon in small bowl. Spread each rectangle
with 1 tbs (15 mL) softened butter or margarine.
Sprinkle with half of sugar mixture. Finish rolling
and shaping loaves. Place in well-greased 8
1⁄2 x 
41⁄2 x 21⁄2" (21 x 12 x 6 cm) baking pans. Cover. Let
rise in warm place, free from draft, about 1 hour,
or until doubled in bulk. If desired, brush tops
with beaten egg white. Bake at 375°F (190°C) for
40 to 45 minutes, or until golden brown.
Remove from pans immediately and cool on wire
racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 111 cal, 3 g protein, 21 g
carb, 2 g fat, 0 mg chol, 152 mg sodium.
Sixty-Minute Rolls
Increase yeast to 3 packages and sugar to 
1⁄4cup 
(50 mL). Mix and knead dough as directed in
“Basic White Bread.” Place in greased bowl,
turning to grease top. Cover. Let rise in warm
place, free from draft, about 15 minutes. Turn
dough onto lightly floured surface. Shape as
desired (see following suggestions). Cover. Let
rise in slightly warm oven (90°F [32°C]) about 
15 minutes. Bake at 425°F (215°C) for 
12 minutes, or until golden brown. Remove from
pans immediately and cool on wire racks.
Curlicues:Divide dough in half and roll each half
to 12 x 9" (30 x 22 cm) rectangle. Cut 12 equal
strips about 1" (2.5 cm) wide. Roll each strip
tightly to form a coil, tucking ends underneath.
Place on greased baking sheets about 2" (5 cm)
apart.
Cloverleafs:Divide dough into 24 equal pieces.
Form each piece into a ball and place in greased
muffin pan. With scissors, cut each ball in half,
then quarters.
Yield: 24 servings (1 roll per serving).
Per serving: About 130 cal, 4 g protein, 25 g
carb, 2 g fat, 0 mg chol, 198 mg sodium. 
						

							58
Whole Grain Wheat Bread
1⁄3cup (75 mL) plus 
1 tbs (15 mL)
brown sugar
2 cups (500 mL)
warm water (105°F
to 115°F [40°C to
46°C])
2 packages active dry
yeast
5-6 cups (1.25 to 1.5 L)
whole wheat flour
3⁄4cup (175 mL)
powdered milk
2 tsp (10 mL) salt
1⁄3cup (75 mL) oil
Dissolve 1 tbs (15 mL) brown sugar in warm
water in small bowl. Add yeast and let mixture
stand.
Place 4 cups (1 L) flour, powdered milk, 
1⁄3cup 
(75 mL) brown sugar, and salt in mixer 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 yeast mixture and oil to flour mixture and
mix about 1
1⁄2minutes longer. Stop and scrape
bowl, if necessary.
Continuing on Speed 2, add remaining flour, 
1⁄2cup (125 mL) 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.
NOTE:Dough may not form a ball on hook.
However, as long as hook comes in contact with
dough, kneading will be accomplished. Do not
add more than the maximum amount of flour
specified or a dry loaf will result.
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 and divide in half. Shape
each half into a loaf as directed in “Shaping a
Loaf.” Place in greased 8
1⁄2 x 41⁄2 x 21⁄2" (21 x 12 x 
6 cm) baking pan. Cover. Let rise in warm place,
free from draft, about 1 hour, or until doubled in
bulk.
Bake at 400°F (200°C) for 15 minutes. Reduce
oven temperature to 350°F (180°C) and bake 20
to 30 minutes longer. Remove from pans
immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 112 cal, 4 g protein, 19 g
carb, 3 g fat, 2 mg chol, 146 mg sodium.