KitchenAid Professional 5 Manual
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Page 51
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49
Lemony Light Cheesecake
Crust
15 reduced-fat creme-
filled chocolate
sandwich cookies,
finely crushed
(about 1
1⁄2cups
[375 mL] crumbs)
2 tbs (25 mL) butter
or margarine,
melted
Filling
3 packages (8 oz
[250 g] each) light
cream cheese
1 cup (250 mL) sugar
1 tbs (15 mL) all-
purpose flour
4eggs
1⁄4cup (50 mL) lemon
juice
1 tsp (5 mL) grated
lemon peel
Spray bottom and sides of 9" (23 cm) springform
pan with no-stick cooking spray.
To make Crust, combine cookie crumbs and
butter in medium bowl;...](http://img.usermanuals.tech/thumb/44/59388/w300_professional-5-1488373981_d-50.png "Page 51
49
Lemony Light Cheesecake
Crust
15 reduced-fat creme-
filled chocolate
sandwich cookies,
finely crushed
(about 1
1⁄2cups
[375 mL] crumbs)
2 tbs (25 mL) butter
or margarine,
melted
Filling
3 packages (8 oz
[250 g] each) light
cream cheese
1 cup (250 mL) sugar
1 tbs (15 mL) all-
purpose flour
4eggs
1⁄4cup (50 mL) lemon
juice
1 tsp (5 mL) grated
lemon peel
Spray bottom and sides of 9\" (23 cm) springform
pan with no-stick cooking spray.
To make Crust, combine cookie crumbs and
butter in medium bowl;...")
49 Lemony Light Cheesecake Crust 15 reduced-fat creme- filled chocolate sandwich cookies, finely crushed (about 1 1⁄2cups [375 mL] crumbs) 2 tbs (25 mL) butter or margarine, melted Filling 3 packages (8 oz [250 g] each) light cream cheese 1 cup (250 mL) sugar 1 tbs (15 mL) all- purpose flour 4eggs 1⁄4cup (50 mL) lemon juice 1 tsp (5 mL) grated lemon peel Spray bottom and sides of 9" (23 cm) springform pan with no-stick cooking spray. To make Crust, combine cookie crumbs and butter in medium bowl;...
Page 52
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50
Tawny Pumpkin Pie
1 can (16 oz [500 g])
pumpkin
3⁄4cup (175 mL) firmly
packed brown
sugar
3 eggs
1 tsp (5 mL)
cinnamon
1⁄2tsp (2 mL) ginger1⁄2tsp (2 mL) salt1⁄4tsp (1 mL) cloves
11⁄4cups (300 mL)
low-fat milk
Pie Pastry for
One-Crust Pie (see
“Pie Pastry”)
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 scrape
bowl. Continuing on Speed 2, slowly add milk
and mix about 1...](http://img.usermanuals.tech/thumb/44/59388/w300_professional-5-1488373981_d-51.png "Page 52
50
Tawny Pumpkin Pie
1 can (16 oz [500 g])
pumpkin
3⁄4cup (175 mL) firmly
packed brown
sugar
3 eggs
1 tsp (5 mL)
cinnamon
1⁄2tsp (2 mL) ginger1⁄2tsp (2 mL) salt1⁄4tsp (1 mL) cloves
11⁄4cups (300 mL)
low-fat milk
Pie Pastry for
One-Crust Pie (see
“Pie Pastry”)
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 scrape
bowl. Continuing on Speed 2, slowly add milk
and mix about 1...")
50 Tawny Pumpkin Pie 1 can (16 oz [500 g]) pumpkin 3⁄4cup (175 mL) firmly packed brown sugar 3 eggs 1 tsp (5 mL) cinnamon 1⁄2tsp (2 mL) ginger1⁄2tsp (2 mL) salt1⁄4tsp (1 mL) cloves 11⁄4cups (300 mL) low-fat milk Pie Pastry for One-Crust Pie (see “Pie Pastry”) 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 scrape bowl. Continuing on Speed 2, slowly add milk and mix about 1...
Page 53
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51
Double Chocolate Mousse
with Raspberry Sauce
Mousse
6 oz (170 mL)
bittersweet
chocolate, chopped
in
3⁄4" (1.9 cm)
chunks
6 oz (170 mL) white
chocolate, chopped
in
3⁄4" (1.9 cm)
chunks
2 cups (500 mL)
whipping cream,
divided
Raspberry Sauce
1 package (14-16 oz
[400-500 g]) frozen
unsweetened
raspberries, thawed
1⁄4cup (50 mL) water1⁄4cup (50 mL) sugar
1 tbs (15 mL)
cornstarch
To make Mousse, place bittersweet chocolate in
one 3- to 4-cup (750 mL to 1 L) microwave-safe
bowl. Place white...](http://img.usermanuals.tech/thumb/44/59388/w300_professional-5-1488373981_d-52.png "Page 53
51
Double Chocolate Mousse
with Raspberry Sauce
Mousse
6 oz (170 mL)
bittersweet
chocolate, chopped
in
3⁄4\" (1.9 cm)
chunks
6 oz (170 mL) white
chocolate, chopped
in
3⁄4\" (1.9 cm)
chunks
2 cups (500 mL)
whipping cream,
divided
Raspberry Sauce
1 package (14-16 oz
[400-500 g]) frozen
unsweetened
raspberries, thawed
1⁄4cup (50 mL) water1⁄4cup (50 mL) sugar
1 tbs (15 mL)
cornstarch
To make Mousse, place bittersweet chocolate in
one 3- to 4-cup (750 mL to 1 L) microwave-safe
bowl. Place white...")
51 Double Chocolate Mousse with Raspberry Sauce Mousse 6 oz (170 mL) bittersweet chocolate, chopped in 3⁄4" (1.9 cm) chunks 6 oz (170 mL) white chocolate, chopped in 3⁄4" (1.9 cm) chunks 2 cups (500 mL) whipping cream, divided Raspberry Sauce 1 package (14-16 oz [400-500 g]) frozen unsweetened raspberries, thawed 1⁄4cup (50 mL) water1⁄4cup (50 mL) sugar 1 tbs (15 mL) cornstarch To make Mousse, place bittersweet chocolate in one 3- to 4-cup (750 mL to 1 L) microwave-safe bowl. Place white...
Page 54
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52
Raspberry Filled
Almond Meringue Dessert
Meringue
2 cups (500 mL)
toasted slivered
almonds, finely
chopped
8 egg whites, room
temperature
1 tbs (15 mL) vanilla
1 tsp (5 mL) white
vinegar
2 cups (500 mL)
powdered sugar
Filling
2 cups (500 mL)
frozen raspberries
(from 16 oz
[500 g] bag)
1⁄2cup (125 mL)
granulated sugar
2 tbs (10 mL)
cornstarch
1⁄4cup (50 mL) water
or orange juice
1 cup (250 mL)
whipping cream
3 tbs (45 mL)
powdered sugar
To make Meringue, place egg whites in mixer
bowl. Attach bowl...](http://img.usermanuals.tech/thumb/44/59388/w300_professional-5-1488373981_d-53.png "Page 54
52
Raspberry Filled
Almond Meringue Dessert
Meringue
2 cups (500 mL)
toasted slivered
almonds, finely
chopped
8 egg whites, room
temperature
1 tbs (15 mL) vanilla
1 tsp (5 mL) white
vinegar
2 cups (500 mL)
powdered sugar
Filling
2 cups (500 mL)
frozen raspberries
(from 16 oz
[500 g] bag)
1⁄2cup (125 mL)
granulated sugar
2 tbs (10 mL)
cornstarch
1⁄4cup (50 mL) water
or orange juice
1 cup (250 mL)
whipping cream
3 tbs (45 mL)
powdered sugar
To make Meringue, place egg whites in mixer
bowl. Attach bowl...")
52 Raspberry Filled Almond Meringue Dessert Meringue 2 cups (500 mL) toasted slivered almonds, finely chopped 8 egg whites, room temperature 1 tbs (15 mL) vanilla 1 tsp (5 mL) white vinegar 2 cups (500 mL) powdered sugar Filling 2 cups (500 mL) frozen raspberries (from 16 oz [500 g] bag) 1⁄2cup (125 mL) granulated sugar 2 tbs (10 mL) cornstarch 1⁄4cup (50 mL) water or orange juice 1 cup (250 mL) whipping cream 3 tbs (45 mL) powdered sugar To make Meringue, place egg whites in mixer bowl. Attach bowl...
Page 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 (250 mL to 500 mL) 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...
Page 56
54 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 Basic White Bread, see “Basic White Bread,” until you are familiar with using the PowerKnead™ Spiral Dough Hook. • ALWAYS use the PowerKnead™ Spiral Dough Hook to...
Page 57
55 Divide dough in half. On lightly floured surface, roll each half into a rectangle, approximately 9 x 14" (23 x 36 cm). 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
Page 58
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56
Basic White Bread
1⁄2cup (125 mL) low-
fat milk
3 tbs (45 mL) sugar
2 tsp (10 mL) salt
3 tbs (45 mL) butter
or margarine
2 packages active dry
yeast
1
1⁄2cups (375 mL)
warm water (105°F
to 115°F [40°C to
46°C])
5-6 cups (1.25-1.5 L)
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
(1.125 L) flour. Attach bowl...](http://img.usermanuals.tech/thumb/44/59388/w300_professional-5-1488373981_d-57.png "Page 58
56
Basic White Bread
1⁄2cup (125 mL) low-
fat milk
3 tbs (45 mL) sugar
2 tsp (10 mL) salt
3 tbs (45 mL) butter
or margarine
2 packages active dry
yeast
1
1⁄2cups (375 mL)
warm water (105°F
to 115°F [40°C to
46°C])
5-6 cups (1.25-1.5 L)
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
(1.125 L) flour. Attach bowl...")
56 Basic White Bread 1⁄2cup (125 mL) low- fat milk 3 tbs (45 mL) sugar 2 tsp (10 mL) salt 3 tbs (45 mL) butter or margarine 2 packages active dry yeast 1 1⁄2cups (375 mL) warm water (105°F to 115°F [40°C to 46°C]) 5-6 cups (1.25-1.5 L) 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 (1.125 L) flour. Attach bowl...
Page 59
57 Basic White Bread CONTINUED VARIATIONS Cinnamon Bread Prepare dough, divide, and roll out each half to a rectangle, as directed in “Shaping a Loaf.” Mix together 1⁄2cup (125 mL) sugar and 2 tsp (10 mL) cinnamon in small bowl. Spread each rectangle with 1 tbs (15 mL) 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" (21 x 12 x 6 cm) baking pans. Cover. Let rise in warm place, free from draft, about 1...
Page 60
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58
Whole Grain Wheat Bread
1⁄3cup (75 mL) plus
1 tbs (15 mL)
brown sugar
2 cups (500 mL)
warm water (105°F
to 115°F [40°C to
46°C])
2 packages active dry
yeast
5-6 cups (1.25 to 1.5 L)
whole wheat flour
3⁄4cup (175 mL)
powdered milk
2 tsp (10 mL) salt
1⁄3cup (75 mL) oil
Dissolve 1 tbs (15 mL) brown sugar in warm
water in small bowl. Add yeast and let mixture
stand.
Place 4 cups (1 L) flour, powdered milk,
1⁄3cup
(75 mL) brown sugar, and salt in mixer bowl.
Attach bowl and PowerKnead™ Spiral Dough
Hook...](http://img.usermanuals.tech/thumb/44/59388/w300_professional-5-1488373981_d-59.png "Page 60
58
Whole Grain Wheat Bread
1⁄3cup (75 mL) plus
1 tbs (15 mL)
brown sugar
2 cups (500 mL)
warm water (105°F
to 115°F [40°C to
46°C])
2 packages active dry
yeast
5-6 cups (1.25 to 1.5 L)
whole wheat flour
3⁄4cup (175 mL)
powdered milk
2 tsp (10 mL) salt
1⁄3cup (75 mL) oil
Dissolve 1 tbs (15 mL) brown sugar in warm
water in small bowl. Add yeast and let mixture
stand.
Place 4 cups (1 L) flour, powdered milk,
1⁄3cup
(75 mL) brown sugar, and salt in mixer bowl.
Attach bowl and PowerKnead™ Spiral Dough
Hook...")
58 Whole Grain Wheat Bread 1⁄3cup (75 mL) plus 1 tbs (15 mL) brown sugar 2 cups (500 mL) warm water (105°F to 115°F [40°C to 46°C]) 2 packages active dry yeast 5-6 cups (1.25 to 1.5 L) whole wheat flour 3⁄4cup (175 mL) powdered milk 2 tsp (10 mL) salt 1⁄3cup (75 mL) oil Dissolve 1 tbs (15 mL) brown sugar in warm water in small bowl. Add yeast and let mixture stand. Place 4 cups (1 L) flour, powdered milk, 1⁄3cup (75 mL) brown sugar, and salt in mixer bowl. Attach bowl and PowerKnead™ Spiral Dough Hook...