KitchenAid 6 Qt Mixer Manual
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51 Lemony Light Cheesecake Crust 15 reduced-fat creme- filled chocolate sandwich cookies, finely crushed (about 1 1⁄2cups crumbs) 2 tablespoons butter or margarine, melted Filling 3 packages (8 oz each) light cream cheese 1 cup sugar 1 tablespoon all- purpose flour 4 eggs 1⁄4cup lemon juice 1 teaspoon grated lemon peel Spray bottom and sides of 9" 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 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.
52 Tawny Pumpkin Pie 1 can (16 oz) pumpkin 3⁄4cup firmly packed brown sugar 3 eggs 1 teaspoon cinnamon 1⁄2teaspoon ginger1⁄2teaspoon salt1⁄4teaspoon cloves 11⁄4cups low-fat milk Pie Pastry for One- crust Pie (see the “Pie Pastry” section) 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 scrap 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 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") baked and cooled completely 3 cups (1 1⁄2pints) light cherry nut ice cream 1 cup (10) reduced- fat cream filled chocolate wafer cookies, cut up 1 cup prepared hot fudge topping, warmed slightly 4 cups (1 qt) light French silk chocolate or chocolate ice cream Place cherry nut ice cream and half the cookies (1⁄2cup) 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 hot fudge topping. Freeze at least 1 hour. Place French silk chocolate ice cream in mixer bowl with remaining 1⁄2cup cookies. Turn to Speed 2 and mix about 20 seconds. Spoon into pie crust. Drizzle with remaining 1⁄4cup 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.
53 Double Chocolate Mousse with Raspberry Sauce Mousse 6 oz bittersweet chocolate, chopped in 3⁄4" chunks 6 oz white chocolate, chopped in 3⁄4" chunks 2 cups whipping cream, divided Raspberry Sauce 1 package (14-16 oz) frozen unsweetened raspberries, thawed 1⁄4cup water1⁄4cup sugar 1 tablespoon cornstarch To Make Mousse: Place bittersweet chocolate in one 3- to 4-cup 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 one cup 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 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 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 mousse and 1⁄4cup raspberry sauce per serving). Per serving: About 664 cal, 6 g protein, 53 g carb, 48 g fat, 115 mg chol, 57 mg sodium.
54 Raspberry Filled Almond Meringue Dessert Meringue 2 cups toasted slivered almonds, finely chopped 8 egg whites, room temperature 1 tablespoon vanilla 1 teaspoon white vinegar 2 cups powdered sugar Filling 2 cups frozen raspberries (from 16 oz bag) 1⁄2cup granulated sugar 2 tablespoons cornstarch 1⁄4cup water or orange juice 1 cup whipping cream 3 tablespoons 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" round baking pans lined with waxed paper cut to fit the pan bottoms, greased, and floured. Bake at 350°F 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 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.
55 “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 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 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 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. General Instructions for Making and Kneading Yeast Dough with the Rapid Mix Method ILLUSTRATION C Of f / 0 1 2 4 6 8 10Reset Stir ILLUSTRATION A Of f /0 1 2 4 6 8 10Reset Stir ILLUSTRATION B Of f / 0 1 2 4 6 8 10Reset Stir YEAST BREADS AND QUICK BREADS
56 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 the “Basic White Bread” recipe, 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 all-purpose flour or 8 cups whole-wheat flour when making dough with a 6 qt mixer. • Do not use recipes calling for more than 12 cups all-purpose flour or 6 cups whole-wheat flour when making dough with a 5 qt mixer. • Use a candy or other kitchen thermometer to assure that liquids are at 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 ensure 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, 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 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 protect the dough from drafts. • Recipe rising times may vary due to temperature and humidity in your kitchen. Dough has doubled in bulk when indentation remains after tips of fingers are pressed lightly and quickly into dough. • 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 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.
57 Divide dough in half. On lightly floured surface, roll each half into a rectangle, approximately 9 x 14". 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
58 Basic White Bread 1⁄2cup low-fat milk 3 tablespoons sugar 2 teaspoons salt 3 tablespoons butter or margarine 2 packages active dry yeast 1 1⁄2cups warm water (105°F to 115°F) 5-6 cups 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 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 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 the “Bread Making Tips” section, and place in greased 8 1⁄2 x 41⁄2 x 21⁄2" baking pans. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Bake at 400°F 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 mixer bowl. In second paragraph, change 4 1⁄2cups flour to 7 cups. Divide dough into 3 pieces. Yield: 48 servings (16 slices per loaf). Variations continued on next page.
59 Basic White Bread CONTINUED VARIATIONS Cinnamon Bread Prepare dough, divide, and roll out each half to a rectangle, as directed in the “Shaping a Loaf” section. Mix together 1⁄2cup sugar and 2 teaspoons cinnamon in small bowl. Spread each rectangle with 1 tablespoon 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" 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 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. Mix and knead dough as directed in the “Basic White Bread” section. 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) about 15 minutes. Bake at 425°F 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" rectangle. Cut 12 equal strips about 1" wide. Roll each strip tightly to form a coil, tucking ends underneath. Place on greased baking sheets about 2" 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.
60 Whole Grain Wheat Bread 1⁄3cup plus 1 tablespoon brown sugar 2 cups warm water (105°F to 115°F) 2 packages active dry yeast 5-6 cups whole-wheat flour 3⁄4cup powdered milk 2 teaspoons salt 1⁄3cup oil Dissolve 1 tablespoon brown sugar in warm water in small bowl. Add yeast and let mixture stand. Place 4 cups flour, powdered milk, 1⁄3cup 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 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 the “Shaping a Loaf” section. Place in greased 8 1⁄2 x 41⁄2 x 21⁄2" baking pan. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Bake at 400°F for 15 minutes. Reduce oven temperature to 350°F 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.