KitchenAid 7 Speed Hand Manual
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19 Beer Batter Cheese Bread 21⁄2cups all-purpose flour 1package active dry yeast 2tablespoons sugar 1teaspoon salt 1 1⁄2cups shredded reduced-fat sharp Cheddar cheese 1cup beer 2tablespoons margarine or butter 1egg 1⁄2teaspoon hot pepper sauce Combine 11⁄2cups flour, yeast, sugar, and salt in large bowl. Stir in cheese. Set aside. Place beer and margarine in small saucepan. Heat over medium heat until margarine melts. Continue heating to 120°F to 130°F. Add to flour mixture with egg and hot pepper sauce. Beat on Speed 1 about 1 minute, or until combined. Beat on Speed 5 about 3 minutes, scraping bowl occasionally. Add remaining flour. Beat on Speed 1 about 1 minute. Cover bowl loosely with greased plastic wrap and a towel. Let batter rise in warm place, free from draft, 45 to 60 minutes, or until light and doubled in bulk. Generously grease 1 1⁄2- or 2-quart casserole dish or 9x5x3-inch baking pan. Stir down dough to remove air bubbles. Turn into greased casserole dish. Cover with greased plastic wrap and a towel. Let rise in warm place, free from draft, 20 to 30 minutes, or until light and doubled in bulk. Bake at 350°F for 40 to 45 minutes, or until deep golden brown. Remove from casserole dish immediately and cool on wire rack. Serve warm. Yield: 16 servings. Per serving: About 132 cal, 6 g pro, 18 g carb, 4 g total fat, 2 g sat fat, 21 mg chol, 248 mg sod.
20 Peach Coffeecake 1medium ripe peach, peeled and chopped 1⁄2cup reduced-fat sour cream 1⁄4cup margarine or butter, softened 1⁄2cup sugar, divided1⁄4cup fat-free egg substitute 1cup all-purpose flour 1⁄2teaspoon baking powder 1⁄2teaspoon baking soda 1⁄4teaspoon salt 1peach, peeled and sliced Spray 8x8x2-inch baking dish with no-stick cooking spray. Place chopped peach in small bowl. Mash with fork. Add sour cream. Beat on Speed 4 about 1 minute, or until well mixed. Place margarine and sugar, reserving 1 tablespoon, in medium bowl. Beat on Speed 5 about 1 minute, or until fluffy. Add egg substitute. Beat on Speed 5 about 20 seconds, or until smooth. Add peach mixture, reserving 1⁄3cup. Beat on Speed 5 about 30 seconds, or until smooth. Add flour, baking powder, baking soda, and salt. Beat on Speed 3 about 30 seconds, or until blended. Beat on Speed 5 for 30 to 60 seconds, or just until smooth. Pour batter into baking dish. Drizzle with reserved 1⁄3cup peach mixture. Top with peach slices. Sprinkle with reserved 1 tablespoon sugar. Bake at 350°F for 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool slightly. Serve warm. Yield: 9 servings. Per serving: About 169 cal, 3 g pro, 26 g carb, 6 g total fat, 1 g sat fat, 4 mg chol, 227 mg sod. Apple Waffles 2eggs, separated 3tablespoons margarine or butter, melted 1cup lowfat milk 1 3⁄4cups all-purpose flour 1tablespoon baking powder 1⁄2teaspoon cinnamon 1cup shredded apple Place egg whites in small bowl. Beat on Speed 7 about 40 seconds, or until stiff peaks form. Set aside. Place egg yolks, margarine, and milk in medium bowl. Beat on Speed 4 about 20 seconds, or until blended. Add flour, baking powder, and cinnamon. Beat on Speed 3 about 30 seconds, or until blended. Beat on Speed 5 about 20 seconds, or until smooth. Add apple. Beat on Speed 3 about 15 seconds, or until combined. Add egg whites. Beat on Speed 2 about 15 seconds, or until blended. Spray waffle iron with no-stick cooking spray. Heat according to manufacturer’s directions. Pour about 1⁄3cup batter for each waffle onto iron. Bake until steaming stops and waffle is golden brown. Yield: 6 servings (1 waffle per serving). Per serving: About 242 cal, 7 g pro, 34 g carb, 9 g total fat, 2 g sat fat, 75 mg chol, 239 mg sod.
21 Apple Gingerbread 11⁄2cups all-purpose flour 1⁄2cup sugar 1teaspoon cinnamon 1⁄2teaspoon baking powder 1⁄2teaspoon baking soda 1⁄2teaspoon ginger1⁄4teaspoon salt1⁄3cup margarine or butter, softened 1egg, slightly beaten 1⁄2cup molasses1⁄2cup apple juice, heated to a boil Grease bottom only of 9x9x2-inch baking pan. Place all ingredients in large bowl. Beat on Speed 1 about 30 seconds, or until blended. Beat on Speed 5 about 30 seconds, or until smooth. Pour batter into pan. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Serve warm with applesauce and Spiced Whipped Cream (see page 23), if desired. Yield: 9 servings. Per serving: About 233 cal, 3 g pro, 39 g carb, 7 g total fat, 2 g sat fat, 24 mg chol, 251 mg sod. Chocolate Chip Cookies 1cup sugar 1cup firmly packed brown sugar 1cup margarine or butter, softened 2eggs 1 1⁄2teaspoons vanilla 3cups all-purpose flour 1teaspoon baking soda 1⁄4teaspoon salt 12 ounces semi-sweet chocolate chips Place sugar, brown sugar, margarine, eggs, and vanilla in large bowl. Beat on Speed 1 about 2 minutes, or until smooth. Add flour, baking soda, and salt. Beat on Speed 1 about 30 seconds, or until blended. Beat on Speed 3 for 30 to 60 seconds, or until smooth. Add chocolate chips. Beat on Speed 1 about 15 seconds, or until combined. Drop by rounded teaspoonfuls onto ungreased baking sheets, about 2 inches apart. Bake at 375°F for 10 to 12 minutes. Remove from baking sheets immediately and cool on wire racks. Yield: 54 servings (1 cookie per serving). Per serving: About 117 cal, 1 g pro, 17 g carb, 5 g total fat, 1 g sat fat, 8 mg chol, 76 mg sod.
22 Oatmeal-Nut Snack Cake 11⁄2cups quick-cooking oats 1 1⁄4cups boiling water1⁄2cup margarine or butter, softened 1 1⁄2cups firmly packed brown sugar 2eggs 1 1⁄2cups all-purpose flour 1teaspoon baking soda 1⁄2teaspoon baking powder 1teaspoon cinnamon 1⁄4teaspoon salt1⁄2cup chopped walnuts Grease and flour 13x9x2-inch baking pan. Combine oats and boiling water in medium bowl. Let stand 10 minutes. Place margarine, brown sugar, and eggs in large bowl. Beat on Speed 1 about 30 seconds, or until blended. Beat on Speed 5 about 1 minute, or until smooth and creamy. Add flour, baking soda, baking powder, cinnamon, and salt. Beat on Speed 1 about 30 seconds, or until blended. Beat on Speed 5 about 1 minute, or until well mixed. Add oatmeal. Beat on Speed 1 about 30 seconds, or until combined. Add walnuts. Beat on Speed 1 about 10 seconds, or until combined. Spread batter in pan. Bake at 350°F for 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool completely. Frost with Maple Buttercream Frosting (see below), if desired. Yield: 16 servings. Per serving: About 235 cal, 4 g pro, 35 g carb, 9 g total fat, 2 g sat fat, 27 mg chol, 206 mg sod. Buttercream Frosting 1⁄4cup butter, softened1⁄2teaspoon vanilla 2tablespoons lowfat milk 2cups powdered sugar Place all ingredients in large bowl. Beat on Speed 5 for 30 to 60 seconds, or until smooth and creamy. Yield: 16 servings (frosting for 13x9x2-inch cake). Per serving: About 75 cal, 0 g pro, 13 g carb, 3 g total fat, 2 g sat fat, 8 mg chol, 30 mg sod. VARIATION: Maple Buttercream Frosting Add 1⁄4teaspoon maple extract. Yield: 16 servings (frosting for 13x9x2-inch cake). Per serving: About 75 cal, 0 g pro, 13 g carb, 3 g total fat, 2 g sat fat, 8 mg chol, 30 mg sod.
23 Whipped Cream 1cup heavy cream 2tablespoons powdered sugar 1⁄2teaspoon vanilla Place cream in medium bowl. Beat on Speed 6 about 30 seconds, or until soft peaks form. Continuing on Speed 6, gradually add powdered sugar and vanilla. Beat about 30 seconds, or until stiff. Yield: 16 servings (2 tablespoons per serving). Per serving: About 48 cal, 0 g pro, 1 g carb, 5 g total fat, 3 g sat fat, 17 mg chol, 5 mg sod. VARIATIONS: Amaretto Whipped Cream Substitute 2 tablespoons amaretto liqueur for the vanilla. Per serving: About 54 cal, 0 g pro, 2 g carb, 5 g total fat, 3 g sat fat, 17 mg chol, 6 mg sod. Cappuccino Whipped Cream Add 2 teaspoons instant coffee granules or crystals to cream before whipping. Increase powdered sugar to 1⁄4cup. Per serving: About 52 cal, 0 g pro, 2 g carb, 5 g total fat, 3 g sat fat, 17 mg chol, 6 mg sod. Spiced Whipped Cream Add 1⁄4teaspoon cinnamon and 1⁄8teaspoon nutmeg with powdered sugar. Per serving: About 48 cal, 0 g pro, 1 g carb, 5 g total fat, 3 g sat fat, 17 mg chol, 5 mg sod. Chocolate Whipped Cream 1cup heavy cream 2tablespoons unsweetened cocoa powder 1⁄4cup powdered sugar1⁄4teaspoon vanilla1⁄4teaspoon rum extract Place cream and cocoa powder in medium bowl. Beat on Speed 1 about 30 seconds, or until blended. Beat on Speed 6 about 30 seconds, or until soft peaks form. Continuing on Speed 6, gradually add powdered sugar, vanilla, and rum extract. Beat about 30 seconds, or until stiff. Yield: 16 servings (2 tablespoons per serving). Per serving: About 53 cal, 0 g pro, 2 g carb, 5 g total fat, 3 g sat fat, 17 mg chol, 6 mg sod.
24 Meringue Dessert Tarts 4egg whites1⁄8teaspoon cream of tartar 3⁄4cup sugar Place egg whites in large bowl. Beat on Speed 7 about 30 seconds, or until frothy. Add cream of tartar. Beat on Speed 7 about 1 minute, or until soft peaks form. Continuing on Speed 7, add sugar, 1 tablespoon at a time, beating for 6 to 7 minutes, or until stiff and glossy. Spoon or pipe meringue into eight 3 1⁄2-inch circles on baking sheet lined with parchment paper or foil. Make indentation in center of each circle. Bake at 275°F for 35 minutes. Turn off oven and let meringues stand in oven 2 hours or overnight. Serve with Strawberry Yogurt Filling or Chocolate Mousse Filling. Strawberry Yogurt Filling 1package (8 oz.) light cream cheese 1 1⁄2cups lowfat strawberry yogurt 3tablespoons powdered sugar 2cups sliced fresh strawberries Place all ingredients in large bowl. Beat on Speed 5 about 1 minute, or until smooth and creamy. Refrigerate until serving time. To serve, spoon about 1⁄4cup filling into each Meringue Dessert Tart. Top with strawberries. Chocolate Mousse Filling3⁄4cup semi-sweet chocolate chips 3tablespoons water 1⁄4teaspoon almond extract 1cup heavy cream 2tablespoons powdered sugar 1⁄2cup sliced almonds Place chocolate chips and water in small saucepan. Heat over low heat until smooth and melted, stirring constantly. Stir in almond extract. Cool to room temperature, about 30 minutes. Place cream in large bowl. Beat on Speed 6 about 30 seconds, or until soft peaks form. Continuing on Speed 6, gradually add powdered sugar. Beat about 30 seconds, or until stiff. Gradually add chocolate. Beat on Speed 1 for 30 to 40 seconds, or until blended. Refrigerate until serving time. To serve, spoon about 1⁄4cup filling into each Meringue Dessert Tart. Top with almonds. Yield: 8 servings. Per serving (tart and strawberry filling): About 205 cal, 7 g pro, 34 g carb, 6 g total fat, 3 g sat fat, 12 mg chol, 213 mg sod. Per serving (tart and chocolate filling): About 285 cal, 5 g pro, 33 g carb, 17 g total fat, 6 g sat fat, 35 mg chol, 39 mg sod.
25 Lemon Pudding Cake 3eggs, separated3⁄4cup lowfat milk1⁄4cup fresh lemon juice 1teaspoon grated lemon peel 1cup sugar 3⁄4cup all-purpose flour1⁄4teaspoon salt Place egg whites in medium bowl. Beat on Speed 7 for 1 to 11⁄2minutes, or until stiff peaks form. Set aside. Place egg yolks in large bowl. Beat on Speed 5 about 30 seconds. Add milk, lemon juice, and grated peel. Beat on Speed 5 about 30 seconds, or until combined. Add remaining ingredients. Beat on Speed 1 about 30 seconds, or until blended. Beat on Speed 5 about 1 minute, or until smooth and frothy. Fold in egg whites with spatula, until just combined. Spoon batter into ungreased 1 1⁄2-quart soufflé or casserole dish. Place dish in large, shallow baking pan. Add hot water to pan to 1-inch depth. Place in oven. Bake at 350°F for 35 to 45 minutes, or until golden brown. Cool slightly. Serve warm. Yield: 6 servings. Per serving: About 241 cal, 6 g pro, 48 g carb, 3 g total fat, 1 g sat fat, 109 mg chol, 143 mg sod.
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