KitchenAid 6 Qt Mixer Manual
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21 Herbed Whipped Squash 1 large butternut squash, baked (about 3 cups cooked) 1⁄4cup butter or margarine, melted 1⁄2teaspoon dried tarragon leaves 1⁄8teaspoon salt1⁄8teaspoon 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 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 low-fat milk1⁄3cup sugar 2 eggs 2 tablespoons butter or margarine 1⁄2teaspoon nutmeg1⁄2teaspoon cinnamon Crunchy Praline Topping 2 tablespoons butter or margarine, melted 3⁄4cup corn flakes1⁄4cup chopped walnuts or pecans 1⁄4cup 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 tablespoons butter, nutmeg, and cinnamon. Turn to Speed 4 and beat about 1 minute. Spread mixture in greased 9" pie plate. Bake at 400°F 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 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
22 Appetizer Cream Puffs with Creamy Feta Olive Filling Cream Puffs 1 cup water 1⁄2cup butter or margarine 1⁄4teaspoon salt 1 cup all-purpose flour 4 eggs Filling 1 package (8 oz) light cream cheese 4 oz crumbled tomato-basil feta cheese 1⁄2cup light sour cream 1⁄3cup finely chopped kalamata or ripe olives 1⁄2teaspoon 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" apart. Bake at 400ºF for 10 minutes. Reduce heat to 350ºF 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 tablespoon 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.
23 Mashed Potatoes 5 large potatoes (about 21⁄2lbs), peeled, quartered, and boiled 1⁄2cup low-fat milk, heated 2 tablespoons butter or margarine 1 teaspoon salt 1⁄8teaspoon 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 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 teaspoon 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 6 qt mixer bowl. Yield: 18 servings ( 3⁄4cup per serving). 9 large potatoes (about 5 lbs), peeled, quartered, and boiled 2⁄3cups low-fat milk, heated 3 tablespoons butter or margarine 1 1⁄2teaspoons salt1⁄4teaspoon black pepper
24 Baked Pastry Shell (see the “Pie Pastry” section) 1 tablespoon oil 1 small onion, chopped 1 medium green bell pepper, chopped 8 oz sliced fresh mushrooms 6 eggs 1⁄3cup low-fat milk 1 tablespoon chopped fresh parsley 1 teaspoon salt 5 drops hot pepper sauce 1 cup (4 oz) reduced- fat shredded Swiss cheese Follow procedure for Baked Pastry Shell. Cool 10 minutes. Meanwhile, heat oil in large non-stick 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 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
25 1 cup salsa, divided 2 cups soft bread crumbs 1 small onion, chopped 1 egg 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme 1⁄2teaspoon garlic salt1⁄4teaspoon pepper 1 pound lean ground beef 1⁄2pound ground turkey Place 3⁄4cup 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". Place loaves on rack in shallow baking pan. Spoon remaining salsa on tops of loaves. Bake at 350°F 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" balls. Place in 13 x 9 x 2" rectangular baking pan. Bake at 400°F 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 mixer bowl. Yield: 12 servings ( 1⁄2loaf per serving). Mexican Meat Loaf
26 Filling 2 tablespoons butter or margarine 3 boneless, skinless chicken breast halves, cut into 1⁄2" pieces 1 medium onion or 3 shallots, sliced 8 ounces button or crimini mushrooms, halved or quartered 1 can (14 1⁄2oz) diced tomatoes, undrained 2 tablespoons flour 1⁄2teaspoon dried thyme leaves Pastry Topping 1⁄2cup water1⁄4cup butter or margarine, cut up 1⁄4teaspoon salt1⁄2cup all-purpose flour 2 eggs 2 oz 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 2-qt casserole dish sprayed with no-stick cooking spray. Spoon pastry into 4 mounds on top of chicken mixture. Bake at 400°F 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
27 21⁄4cups all-purpose flour 1 1⁄3cups sugar 3 teaspoons baking powder 1⁄2teaspoon salt1⁄2cup shortening 1 cup low-fat milk 1 teaspoon 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" round baking pans. Bake at 350°F 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 all-purpose flour 1 1⁄2cups sugar 3 teaspoons baking powder 1⁄2teaspoon salt1⁄2cup shortening 1 cup low-fat milk 1 teaspoon vanilla 4 egg 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" round baking pans. Bake at 350°F 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
28 Topping 1 cup firmly packed brown sugar 1⁄2cup butter or margarine 1⁄4cup whipping cream 1 cup chopped walnuts Cake 1 1⁄2cups sugar1⁄2cup butter or margarine, softened 1 cup (2 medium) mashed ripe banana 1 teaspoon vanilla 3 eggs 2 1⁄2cups all-purpose flour 1 1⁄4teaspoons baking powder 1 teaspoon baking soda 1⁄2teaspoon salt3⁄4cup buttermilk Filling 1⁄2cup sugar 3 tablespoons all- purpose flour 1⁄4teaspoon salt 1 cup low-fat milk 1 egg, beaten 1 teaspoon vanilla 1 tablespoons butter or margarine 2 medium bananas, thinly sliced 1⁄2cup 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" 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 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 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
29 11⁄4cups all-purpose flour 1 1⁄2cups sugar, divided 11⁄2cups egg whites (about 12 to 15 egg whites) 1 1⁄2teaspoons cream of tartar 1⁄4teaspoon salt 11⁄2teaspoons vanilla or 1⁄2teaspoon almond extract Mix flour and 1⁄2cup 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 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" tube pan. With knife, gently cut through batter to remove large air bubbles. Bake at 375°F 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
30 3 cups all-purpose flour 2 cups sugar 3 teaspoons baking powder 1⁄2teaspoon salt 2 cups butter, softened 1⁄2cup low-fat milk 1 teaspoon vanilla 1 teaspoon 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" tube pan. Bake at 350°F 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 unsweetened Dutch-processed cocoa powder to dry ingredients. Reduce butter to 1 cup. Increase milk to 1 cup. Omit almond extract. Prepare as directed above. Bake at 325°F for 1 hour 20 minutes. Chocolate Glaze Melt 1 square (1 oz) semisweet chocolate and 1 teaspoon 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