Whirlpool Tilt Head Mixer KSM120BLQSM0 User Manual

							ALMOND DACQUOISE
YIELD:1 (8-INCH) CAKE
1. Combine almonds, powdered
sugar and cornstarch; set aside.
2.  Place egg whites in bowl of electric
stand mixer. Turn to medium-high and
whip until foamy. Add salt and cream
of tartar and continue whipping until
soft peaks form. Sprinkle in sugar,
vanilla and almond extract, beating
until stiff peaks form. Reduce to low
and quickly add almond mixture,
mixing just until blended.
3.  Using a pastry bag fitted with large 
(
1⁄2-inch) plain tip, pipe mixture onto
greased and floured baking sheets to
form 3 (8-inch) circles. Bake at 250°F
for 35 to 45 minutes. Remove from
baking sheets and cool on aluminum
foil. Fill and frost with Chocolate
Buttercream Filling.
CHOCOLATE BUTTERCREAM FILLING
Place egg yolks in bowl of electric stand mixer. Turn to medium-high and whip 2
minutes. Stop and scrape bowl.
Reduce speed to medium and gradually add powdered sugar, chocolate, butter and
vanilla; continue beating until fluffy, about 5 minutes.
PER SERVING: (1⁄8CAKE) ABOUT 491 CAL, 9 G PRO, 45 G CARB, 33 G FAT, 102 MG
CHOL, 272 MG SOD
79
ENGLISH
PIES AND DESSERTS
6 ounces blanched almonds,
ground
1 cup powdered sugar
1
1⁄2tablespoons cornstarch
6 egg whites
1⁄8teaspoon salt
1⁄4teaspoon cream of tartar
3 tablespoons sugar
1
1⁄4teaspoons vanilla1⁄4teaspoon almond extract 
Chocolate Buttercream Filling (recipe follows)
2 egg yolks
1 cup powdered sugar
2 squares (1 ounce each) semisweet chocolate, melted
3⁄4cup (11⁄2sticks) butter, softened1⁄2teaspoon vanilla
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							ENGLISH
PIES AND DESSERTS
Place flour and salt in mixer bowl. Attach bowl and flat beater to m\
ixer. 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 until shortening particles are size of small
peas, 30 to 45 seconds.
Continuing on Stir Speed, add water, 1 tablespoon at a time, mixing until
ingredients 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-inch thickness between sheets of waxed paper. Fold
pastry into quarters. Ease into 8- or 9-inch pie plate and unfold, pressing firmly
against bottom and sides. 
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 Pastr y 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 Pastr y 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.
PER SERVING (ONE CRUST): ABOUT 134 CAL, 2 G PRO, 13 G CARB, 8 G FAT, 
0 MG CHOL, 118 MG SOD
PER SERVING (TWO CRUSTS): ABOUT 267 CAL, 4 G PRO, 27 G CARB, 16 G FAT, 
0 MG CHOL, 236 MG SOD
21⁄4cups all-purpose flour3⁄4teaspoon salt1⁄2cup shortening, well chilled 2 tablespoons butter or
margarine, well chilled
5 to 6 tablespoons cold water
80
KITCHENAID PIE PASTRY
YIELD: 8 SERVINGS (TWO 8- OR 9-INCH CRUSTS)
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							Toss together apples, lemon, and granulated sugar. Set aside
Place all remaining ingredients except pie crust in mixer bowl. Attach b\
owl and flat
beater to mixer. Turn to Speed 2 and mix until crumbly. Set aside.
Roll out pastry into a 13-inch circle. Transfer to baking sheet (it’s OK if pastry hangs
over edge of baking sheet). 
Gently mound apples in center of pastry, leaving a 2-inch border of dough on all
sides. Sprinkle apples with cinnamon sugar mixture. Fold pastry up over filling,
pleating as necessary to fit snugly around apples. Gently press dough to filling,
reinforcing shape.
Bake at 400°F until pastry is golden brown and apples are tender, for about 
30 minutes. Cool tart on baking sheet on wire rack 10 minutes; serve warm.
PER SERVING:ABOUT 452 CAL, 5 G PRO, 60 G CARB, 21 G FAT, 23 MG CHOL, 
290 MG SOD
81
ENGLISH
PIES AND DESSERTS
2
1⁄2pounds (about 6 large) tart
green apples, peeled, thinly
sliced
2 tablespoons lemon juice
1⁄4cup granulated sugar1⁄3cup light brown sugar
1⁄2cup flour1⁄2teaspoon cinnamon1⁄4cup (1⁄2stick) butter, softened
1 unbaked (9-inch) pie crust (see page 80) 
RUSTIC APPLE TART
YIELD: 8 SERVINGS
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							PEANUT BUTTER COOKIES
YIELD: 36 SERVINGS (1 COOKIE PER SERVING)
ENGLISH
82COOKIES, BARS, AND CANDIES
 1⁄2  cup peanut butter 1⁄2  cup butter or margarine, 
softened
 
1⁄2  cup granulated sugar
 1⁄2  cup brown sugar   1 egg
 
1⁄2  teaspoon vanilla
 1⁄2  teaspoon baking soda
 1⁄4  teaspoon salt
 11⁄4  cups all-purpose fl  our
Place peanut butter and butter in mixer bowl. Attach bowl and fl at beater to mixer. 
Turn to Speed 6 and beat until mixture is smooth, about 1 minute. 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 mixtur\
e and 
mix about 30 seconds. Turn to Speed 2 and mix about 30 seconds.
Roll dough into 1-inch balls. Place about 2 inches apart on ungreased baking 
sheets. Press fl at with fork in a criss-cross pattern to 
1⁄4-inch thickness.
Bake at 375°F until golden brown, about 10 to 12 minutes. Remove from\
 baking 
sheets immediately and cool on wire racks.
PER SERVING: 83 CAL, 2 G PRO, 10 G CARB, 4 G FAT, 6 MG CHOL, 81 MG SOD
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							83COOKIES, BARS, AND CANDIES
ENGLISH
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 m\
ixture and
mix about 2 minutes. Turn to Speed 2 and mix about 30 seconds. Stop and scrape
bowl. Add chocolate chips. Turn to Stir Speed and mix about 15 seconds.
Drop rounded teaspoonfuls onto greased baking sheets, about 2 inches apa\
rt. Bake
at 375°F for 10 to 12 minutes. Remove from baking sheets immediately \
and cool
on wire racks.
PER SERVING:ABOUT 117 CAL, 1 G PRO, 17 G CARB, 5 G FAT, 8 MG CHOL, 
106 MG SOD
VARIATIONS
Two cups raisins, coconut, or chopped walnuts may be substituted for choc\
olate
chips. 1 cup granulated sugar
1 cup brown sugar
1 cup (2 sticks) butter or
margarine, softened
2 eggs 1
1⁄2teaspoons vanilla
1 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose flour
12 ounces semi-sweet chocolate chips
CHOCOLATE CHIP COOKIES
YIELD: 54 SERVINGS (1 COOKIE PER SERVING)
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							ENGLISH
COOKIES, BARS, AND CANDIES84
Melt 1⁄2cup margarine and chocolate in small saucepan over low heat; set aside 
to cool.
Place remaining 
1⁄2cup margarine, sugar, and vanilla in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Turn to Speed
6 and beat about 2 minutes. Turn to Speed 4. Add eggs, one at a time, beating
about 15 seconds after each addition. Stop and scrape bowl.
Add cooled chocolate mixture. Turn to Speed 2 and mix about 30 seconds. Stop
and scrape bowl. Add all remaining ingredients. Turn to Stir Speed and mix until
well blended, about 30 seconds.
Pour into greased and floured 13 9 2-inch baking pan. Bake at 350°F 
for 45 minutes. Cool in pan on wire rack and cut.
PER SERVING: ABOUT 143 CAL, 2 G PRO, 16 G CARB, 9 G FAT, 18 MG CHOL, 
93 MG SOD
1 cup margarine or butter, softened, divided
4 squares (1 ounce each) unsweetened chocolate
2 cups sugar 1 teaspoon vanilla
3 eggs
1 cup all-purpose flour
1⁄2teaspoon salt
1 cup chopped walnuts or pecans
FUDGE BROWNIES
YIELD: 36 SERVINGS (1 BROWNIE PER SERVING)
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							85COOKIES, BARS, AND CANDIES
ENGLISH
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							ENGLISH
COOKIES, BARS, AND CANDIES
Place cream cheese, mint extract, and food color in mixer bowl. Attach b\
owl 
and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds, or until 
smooth. Continuing on Speed 2, gradually add powdered sugar and mix abou\
t 
1
1⁄2minutes, or until mixture becomes very stiff.
To make mints, dip individual flexible candy molds into superfine sug\
ar. Press in mint
mixture. Turn out onto waxed paper covered with superfine sugar. Repeat until all
mixture is used. Or: Shape mixture into 
3⁄4-inch balls, using 1 teaspoonful for each
ball. Roll in superfine sugar. Place on waxed paper covered with superfine sugar.
Flatten slightly with thumb to form 
1⁄4-inch-thick patties. If desired, press back of fork
lightly on patties to form ridges.
Store mints, tightly covered, in refrigerator. Mints also freeze well.
PER SERVING: (2 MINTS) ABOUT 54 CAL, 0 G PRO, 13 G CARB, 0 G FAT, 
1 MG CHOL, 12 MG SOD
1 package (3 ounces) light cream cheese
1⁄4teaspoon mint extract 2 drops green food color 
(or color of choice)
41⁄4to 41⁄2cups powdered sugar
Superfine sugar
86
CREAMY NO-COOK MINTS
YIELD: 7 DOZEN CANDIES
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							87COOKIES, BARS, AND CANDIES
ENGLISH
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							FRANÇAISTARTELETTES AUX CHAMPIGNONS 
ET AUX OIGNONS
DONNE:24 TARTELETTES
Mettre le fromage à la crème et 2 c. à soupe de beurre dans le \
bol du batteur. 
Fixer le bol et le fouet plat au batteur. Régler à la vitesse 4 et battre pendant environ
1 minute. Arrêter le batteur et racler le bol. Ajouter 
34tasse de farine. Régler à la
vitesse 2 et battre environ 1 minute ou jusqu’à l’obtention d’\
un mélange homogène.
Former une boule avec le mélange. Envelopper de papier ciré et laisse\
r refroidir 
1 heure. Nettoyer le bol du batteur et le fouet.
Diviser la pâte refroidie en 24 morceaux. Écraser chaque morceau d\
ans un moule 
à muffins miniatures (graissé, si désiré).
Entre temps, faire fondre le reste du beurre (1 c. à soupe) dans un\
e poêle de 
10 po sur feu moyen. Ajouter les champignons et les oignons. Faire cuire\
 en
brassant jusqu’à ce qu’ils soient tendres. Retirer du feu et la\
isser refroidir légèrement.
Placer l’œuf, le reste de la farine (1 c. à soupe) et le thym\
 dans le bol du batteur.
Fixer le bol et le fouet plat au batteur. Régler à la vitesse 6 et battre pendant environ
30 secondes. Incorporer le fromage et le mélange de champignons refro\
idi. À la
cuillère, déposer le mélange dans les moules à muffins garnis de pâte à tarte. Faire
cuire au four à 375°F de 15 à 20 minutes ou jusqu’à ce qu\
e le mélange d’œufs
soit goné et doré. Servir chaud.  
PAR PORTION: (2 TARTELETTES) ENVIRON 98 CALORIES, 4 G DE PROTÉINES, 
8 G DE GLUCIDES, 6 G DE MATIÈRES GRASSES, 33 MG DE CHOLESTÉROL, 
83 MG DE SODIUM
4 oz. de fromage à la crème léger
3 c. à soupe de beurre ou margarine, divisé
34tasse plus 1 c. à thé de farinetout-usage 8 oz. de champignons frais,
hachés gros
12tasse d’oignons verts hachés
1 œuf
14c. à thé de feuilles de thym séchées
12tasse de fromage suisse râpé
HORS-D’ŒUVRE ET ENTRÉES88
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