KitchenAid 6 Qt Mixer Manual
Have a look at the manual KitchenAid 6 Qt Mixer Manual online for free. It’s possible to download the document as PDF or print. UserManuals.tech offer 22 KitchenAid manuals and user’s guides for free. Share the user manual or guide on Facebook, Twitter or Google+.
31 Italian Cream Cake 5 eggs, separated1⁄2cup butter or margarine 1⁄2cup shortening 13⁄4cup sugar 2 cups all-purpose flour 1 teaspoon baking soda 1 cup buttermilk 1 teaspoon vanilla 2 cups coconut 1 cup chopped pecans Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip 2 1⁄2to 3 minutes, or until egg whites are stiff but not dry. Place egg whites in another bowl. Place butter, shortening, and sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and mix about 2 1⁄2minutes, or until light and fluffy. Continuing on Speed 4, add egg yolks, one at a time, mixing about 15 seconds after each addition. Stop and scrape bowl. Mix flour and baking soda. Add half to sugar mixture in mixer bowl. Turn to Speed 2 and mix about 30 seconds. Add buttermilk, vanilla, and remaining flour mixture. Gradually turn to Speed 4 and beat about 1 minute. Add coconut and pecans. Turn to STIR Speed and mix just until blended. Remove bowl from mixer. Gently fold in beaten egg whites with spatula just until blended. Pour batter into greased and floured 13 x 9 x 2" baking pan. Bake at 350°F for 40 to 50 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. Spread with Cream Cheese Frosting. Yield: 15 servings. NOTE:For best flavor, chill cake in refrigerator several hours or overnight. Place all ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds, or until blended. Stop and scrape bowl. Turn to Speed 4 and beat about 2 minutes, or until smooth and creamy. Spread on cooled cake. Per serving: About 626 cal, 7 g protein, 77 g carb, 33 g fat, 112 mg chol, 351 mg sodium. Cream Cheese Frosting 4 cups powdered sugar 1 package (8 oz) light cream cheese, softened 1⁄2cup butter or margarine, softened 1 teaspoon vanilla
32 Chocolate Cake 2 cups all-purpose flour 1 1⁄3cups sugar 1 teaspoon baking powder 1⁄2teaspoon baking soda 1⁄2teaspoon salt1⁄2cup shortening 1 cup low-fat milk 1 teaspoon vanilla 2 eggs 2 squares (1 oz each) unsweetened chocolate, melted 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 and chocolate. 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 285 cal, 4 g protein, 41 g carb, 12 g fat, 37 mg chol, 185 mg sodium. Apple Cake 11⁄2cups all-purpose flour 1 cup whole-wheat flour 1 1⁄2cups sugar 1 teaspoon baking powder 1 teaspoon baking soda 1⁄2teaspoon salt 11⁄2teaspoons cinnamon 1⁄2teaspoon nutmeg 11⁄2cups applesauce1⁄2cup butter or margarine, melted 2 eggs 1 cup chopped, peeled apple 1⁄2cup chopped walnuts Caramel Creme Frosting, if desired (see the “Caramel Creme Frosting” section) Combine dry ingredients in mixer bowl. Add applesauce, butter, and eggs. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Turn to Speed 4 and beat about 30 seconds. Add apple and walnuts. Turn to STIR Speed and mix just until blended. Pour batter into greased and floured 13 x 9 x 2" baking pan. Bake at 350°F for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. Frost with Caramel Creme Frosting, if desired. Yield: 12 to 16 servings. Per serving: About 318 cal, 5 g protein, 51 g carb, 11 g fat, 36 mg chol, 315 mg sodium. VARIATION Apple Cake Made Ahead Double all ingredients and prepare in 6 qt mixer bowl. Bake in two pans. Enjoy one cake now; freeze the second and frost when ready to serve. Yield: 24 to 32 servings.
33 Sunshine Chiffon Cake 2 cups all-purpose flour 1 1⁄2cups sugar 1 tablespoon baking powder 1⁄2teaspoon salt3⁄4cup cold water1⁄2cup oil 7 egg yolks, beaten 1 teaspoon vanilla 2 teaspoons grated lemon rind 7 egg whites 1⁄2teaspoon cream of tartar Combine flour, sugar, baking powder, and salt in mixer bowl. Add water, oil, egg yolks, vanilla, and lemon rind. Attach bowl and wire whip to mixer. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Continuing on Speed 4, beat about 15 seconds. Pour mixture into another bowl. Clean mixer bowl and wire whip. Place egg whites and cream of tartar in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip 2 to 2 1⁄2minutes, or until whites are stiff but not dry. Remove bowl from mixer. Gradually add flour mixture to egg whites. Fold in gently with spatula, just until blended. Pour batter into ungreased 10" tube pan. Bake at 325°F for 60 to 75 minutes, or until top springs back when lightly touched. Immediately invert cake onto funnel or soft drink bottle. Cool completely. Remove from pan. Drizzle with Lemon Glaze. Lemon Glaze 1 cup powdered sugar 1 tablespoon butter or margarine, softened 2-3 tablespoons lemon juiceCombine powdered sugar and butter in small bowl. Stir in lemon juice, 1 tablespoon at a time, until glaze is of desired consistency. Yield: 16 servings. Per serving: About 256 cal, 4 g protein, 38 g carb, 10 g fat, 93 mg chol, 152 mg sodium.
34 Chocolate Almond Brownie Cake Cake 7 squares (1 oz each) semisweet chocolate 1⁄2cup butter or margarine 3 eggs, separated 1⁄2cup sugar1⁄2teaspoon almond extract 2 tablespoons all- purpose flour Glaze 1 square (1 oz) semisweet chocolate 1 teaspoon shortening Topping 1⁄2cup whipping cream 1 tablespoon powdered sugar 1⁄4teaspoon almond extract 2 tablespoons sliced almonds To Make Cake: Melt chocolate and butter in medium saucepan over low heat, stirring constantly. Remove from heat; cool slightly. Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip 1 to 2 minutes, or until stiff peaks form. Place egg whites in another bowl. Clean mixer bowl and wire whip. Place chocolate mixture, sugar, and almond extract in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Continuing on Speed 4, add egg yolks, one at a time, beating about 30 seconds after each addition. Continuing on Speed 4, add flour and beat about 15 seconds. Gently fold in egg whites with spatula. Spoon batter into 8" springform pan that has been greased and floured on the bottom only. Bake at 375°F for 20 to 25 minutes, or until set in center. Cool completely on wire rack before glazing. Clean mixer bowl. To Make Glaze: Melt chocolate and shortening in small saucepan over low heat, stirring to blend. Drizzle over cake. To Make Topping: Place cream, powdered sugar, and almond extract in mixer bowl. Attach wire whip and bowl to mixer. Turn to Speed 10 and whip 30 to 60 seconds, or until stiff peaks form. Pipe or spoon whipped cream in ring over top of cake. Sprinkle with almonds. Store in refrigerator. Yield: 16 servings. Per serving: About 180 cal, 3 g protein, 17 g carb, 13 g fat, 58 mg chol, 74 mg sodium.
35 Double Lemon Cake Roll To Make Cake: Place eggs in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip eggs about 3 minutes, or until very thick and lemon colored. Continuing on Speed 8, gradually add sugar, beating about 1 minute. Stop and scrape bowl. Add water, vanilla, and lemon extract. Turn to Speed 4 and beat about 30 seconds. Continuing on Speed 4, gradually add flour, baking powder, and salt. Beat about 30 seconds, or until batter is smooth. Line a 15 1⁄2x101⁄2x1" baking pan with waxed paper, aluminum foil, or parchment paper. Grease well. Pour batter into pan, spreading to corners. Bake at 375°F for 11 to 13 minutes, or until toothpick inserted in center comes out clean. Remove from oven and immediately turn onto a towel sprinkled with powdered sugar. Remove paper or foil. Roll cake and towel together. Cool completely on wire rack. To Make Lemon Filling: Place ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 1⁄2minutes, or until well mixed. Spread on cooled cake roll. When cool, unroll cake and spread with Lemon Filling. Reroll and sprinkle with powdered sugar. Yield: 10 servings (1" slice per serving). Per serving: About 217 cal, 6 g protein, 35 g carb, 6 g fat, 96 mg chol, 213 mg sodium. Cake 4 eggs 3⁄4cup granulated sugar 1⁄4cup water1⁄2teaspoon vanilla1⁄2teaspoon lemon extract 2⁄3cup all-purpose flour 1 teaspoon baking powder 1⁄4teaspoon salt Lemon Filling 1 package (8 oz) light cream cheese, softened 1 cup powdered sugar 1 tablespoon lemon juice 2 teaspoons grated lemon peel
36 Gingered Pear Upside-Down Cake Topping1⁄2cup packed brown sugar 1⁄4cup butter or margarine 1 tablespoon light corn syrup 1 tablespoon finely chopped crystallized ginger 1 large ripe pear Cake 1 cup granulated sugar 1⁄2cup shortening 1 teaspoon vanilla 2 eggs 1 1⁄2cups all-purpose flour 1⁄2cup low-fat milk 1 tablespoon finely chopped crystallized ginger 1 1⁄2teaspoons baking powder 1⁄2teaspoon nutmeg1⁄4teaspoon salt To Make Topping: Combine brown sugar, butter, and corn syrup in small saucepan. Cook and stir over medium-low heat for 3 to 5 minutes, or until smooth. Pour evenly into 9" round or square cake pan that has been sprayed with no-stick cooking spray. Sprinkle evenly with chopped ginger. Set aside. To Make Cake: Place granulated sugar, shortening, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 45 seconds. Continuing on Speed 2, add eggs and mix about 45 seconds longer. Continuing on Speed 2, add remaining cake ingredients and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 6 and beat about 1 minute. Peel, core, and slice pear. Arrange pear slices evenly over sugar mixture in pan. Spread batter evenly over pear slices. Bake at 350ºF for 45 to 55 minutes, or until center springs back when touched lightly. Let stand in pan about 3 minutes. Invert onto serving plate. Serve warm or at room temperature. Yield: 8 servings. Per serving: About 462 cal, 5 g protein, 66 g carb, 21 g fat, 70 mg chol, 210 mg sodium.
37 Cappuccino Fudge Cupcakes Cupcakes1⁄2cup butter or margarine, softened 1 1⁄2cups sugar 3 eggs 3⁄4cup milk 1 tablespoon plus 2 teaspoons instant espresso or coffee granules 1 3⁄4cups all-purpose flour 1 1⁄2teaspoons baking powder 1⁄4teaspoon salt Coffee Cream 1 1⁄2cups heavy cream1⁄4cup sugar 11⁄2teaspoons instant espresso or coffee granules (optional) Fudge Sauce 4 squares (1 oz each) semisweet chocolate 1⁄2cup whipping cream 1⁄4teaspoon cinnamon To Make Cupcakes: Place butter in bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and gradually add sugar, beating about 3 minutes, or until light and fluffy. Turn to Speed 4 and add eggs, one at a time, beating for 30 seconds after each addition. Stop and scrape bowl. Dissolve instant espresso in milk. Set aside. Combine flour, baking powder, and salt. Turn to STIR Speed and add 1⁄3of the flour mixture alternately with 1⁄2of the milk mixture, mixing 15 seconds after each addition. Spoon batter into 8 greased and floured custard cups. Place cups on baking sheet. Bake at 350°F for 30 to 35 minutes, or until toothpick inserted into cupcake comes out clean. Remove from custard cups and cool on wire rack. Top with Coffee Cream and serve with Fudge Sauce. To Make Coffee Cream: Combine cream, sugar, and espresso in bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip cream until stiff. To Make Fudge Sauce: Place chocolate, cream, and cinnamon in small saucepan. Cook and stir over low heat until chocolate is melted and mixture is combined. Yield: 8 servings (8 cupcakes). Per serving: About 690 cal, 8 g protein, 76 g carb, 40 g fat, 187 mg chol, 291 mg sodium. VARIATION Cupcakes for a Party Double all ingredients and prepare in 6 qt mixer bowl. Fill paper-lined standard-size muffin pans two-thirds full. Bake at 350°F for 18 to 22 minutes, or until toothpick inserted into cupcake comes out clean. Yield: 48 cupcakes (48 servings). Per serving: About 227 cal, 3 g protein, 25g carb, 14 g fat, 64 mg chol, 59 mg sodium.
38 Caramel Creme Frosting 1⁄2cup butter or margarine 1 cup firmly packed brown sugar 1⁄4cup low-fat milk 1 cup miniature marshmallows 2 cups powdered sugar 1⁄2teaspoon vanilla Melt butter in medium saucepan. Add brown sugar and milk, stirring to blend. Heat to boiling. Cook about 1 minute, stirring constantly. Remove from heat. Add marshmallows. Stir until marshmallows melt and mixture is smooth. Place powdered sugar in mixer bowl. Add brown sugar mixture and vanilla. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 30 seconds. Turn to Speed 4 and beat about 1 minute, or until smooth and creamy. Spread on cake while warm. Yield: 12 to 16 servings (frosting for 2-layer or 13 x 9 x 2" cake). Per serving: About 228 cal, 0 g protein, 41 g carb, 7 g fat, 0 mg chol, 98 mg sodium. Fluffy Frosting 11⁄2cups sugar1⁄2teaspoon cream of tartar 1⁄2teaspoon salt1⁄2cup water 11⁄2tablespoons light corn syrup 2 egg whites 1 1⁄2teaspoons vanilla Place sugar, cream of tartar, salt, water, and corn syrup in saucepan. Cook and stir over medium heat until sugar is completely dissolved, forming a syrup. Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 10 and whip about 45 seconds, or until whites begin to hold shape. Continuing on Speed 10, slowly pour hot syrup into egg whites in a fine stream and whip 1 to 1 1⁄2minutes. Add vanilla and whip about 5 minutes longer, or until frosting loses its gloss and stands in stiff peaks. Frost cake immediately. Yield: 12 to 16 servings (frosting for 2-layer or 13 x 9 x 2" cake). Per serving: About 109 cal, 1 g protein, 27 g carb, 0 g fat, 0 mg chol, 101 mg sodium.
39 Buttercream Frosting 1⁄3cup butter or margarine, softened 1⁄4cup whipping cream or evaporated milk 1 teaspoon vanilla 1⁄4teaspoon salt 4 cups powdered sugar, divided Low-fat milk, if necessary Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute, or until creamy. Stop and scrape bowl. Add cream, vanilla, salt, and 1 cup powdered sugar. Turn to STIR Speed and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 2 and mix about 1 1⁄2minutes, or until well blended. Stop and scrape bowl. Turn to STIR Speed. Gradually add remaining 3 cups powdered sugar and mix until blended. Stop and scrape bowl, if necessary. Add milk, 1 teaspoon at a time, if necessary. Turn to Speed 4 and beat about 1 minute, or until smooth. Yield: 12 to 16 servings (frosting for 2-layer or 13 x 9 x 2" cake). Per serving: About 219 cal, 0 g protein, 40 g carb, 7 g fat, 21 mg chol, 103 mg sodium. VARIATION Chocolate Buttercream Frosting Mix 1⁄3cup cocoa with powdered sugar in small bowl. Add to softened butter, cream, vanilla, and salt. Continue as directed above. Yield 12 to 16 servings (frosting for 2-layer or 13 x 9 x 2" cake) Per serving: About 224 cal, 1 g protein, 41 g carb, 7 g fat, 21 mg chol, 103 mg sodium. Orange Cream Cheese Frosting 4 cups powdered sugar 1 package (8 oz) light cream cheese 1 teaspoon orange juice 1⁄2teaspoon grated orange peel Place all ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 30 seconds, or until blended. Turn to Speed 4 and beat about 2 minutes, or until smooth and creamy. Yield: 12 to 16 servings (frosting for 2-layer or 13 x 9 x 2" cake). Per serving: About 196 cal, 2 g protein, 41 g carb, 3 g fat, 7 mg chol, 107 mg sodium.
40 COOKIES, BARS, AND CANDIES Creamy No-Cook Mints 3 ounces light cream cheese 1⁄4teaspoon mint flavoring 2 drops green food color or color of choice 4 1⁄4-41⁄2cups powdered sugar Superfine sugar Place cream cheese, flavoring, and food color in mixer bowl. Attach bowl 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 about 1 1⁄2minutes, or until mixture becomes very stiff. To make mints, dip individual flexible candy molds in superfine sugar. 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" balls, using about 1 teaspoon for each ball. Roll in superfine sugar. Place on waxed paper covered with superfine sugar. Flatten slightly with thumb to form 1⁄4" thick patties. If desired, press back of fork lightly on patties to form ridges. Store mints, tightly covered, in refrigerator. Mints also freeze well. Yield: 42 servings (2 candies per serving). Per serving: About 54 cal, 0 g protein, 13 g carb, 0 g fat, 1 mg chol, 12 mg sodium.