We???re so confident the quality of our

products meets the

exacting standards of

KitchenAid that, if

your stand mixer should fail within the

first year of ownership, KitchenAid will arrange to deliver an identical or comparable replacement to your door free of charge and arrange to have your ???failed??? stand mixer returned to us. Your replacement stand mixer will also be covered by our one year full warranty. Please follow these instructions to receive this quality service.

If you reside in the 50 United States and your KitchenAid?? stand mixer should fail within the first year of ownership, simply call our toll-free Customer Satisfaction Center at 1-800-541-6390, 8 a.m. to 8 p.m., Monday through Friday, 10 a.m. to 5 p.m., Saturday, Eastern Time. Give the consultant your complete shipping address. (No P.O. Box Numbers, please.)

When you receive your replacement stand mixer, use the carton and packing materials to pack up your ???failed??? stand mixer. In the carton, include your name and address on a sheet of paper along with a copy of the proof of purchase (register receipt, credit card charge slip, etc.).

For a detailed explanation of warranty terms and conditions, including how to arrange for service outside the United States, see the Warranty section.

Always keep a copy of the sales receipt showing the date of purchase of your stand mixer. Proof of purchase will assure you of in- warranty service.

Before you use your stand mixer, please fill out and mail your product registration card packed with the stand mixer. This card will

enable us to contact you in the unlikely event of a product safety notification and assist us in complying with the provisions of the Consumer Product Safety Act. This card does not verify your warranty.

Please complete the following for your personal records:

A limited one year warranty extends to the purchaser and any succeeding owner for stand mixers operated in Puerto Rico. During the warranty period, all service must be handled by an Authorized KitchenAid Service Center. Please bring the stand mixer, or ship it

prepaid and insured, to the nearest Authorized Service Center. Call toll- free 1-800-541-6390 to learn the location of a Service Center near you. Your repaired stand mixer will be returned to you prepaid and insured.

To order accessories or replacement parts for your stand mixer, call toll- free 1-800-541-6390 or write to:

Customer Satisfaction Center, KitchenAid Portable Appliances, P.O. Box 218, St. Joseph, MI 49085- 0218.

Volts: 120 A.C. only. Hertz: 60 The wattage rating for your stand mixer is printed on the serial plate.

Do not use an extension cord. If the power supply cord is too short, have a qualified electrician or serviceman install an outlet near the appliance.

The maximum rating is based on the attachment that draws the greatest load (power). Other recommended attachments may draw significantly less power.

Electrical Shock Hazard

Plug into a grounded 3 prong outlet.

Do not remove ground prong.

Do not use an adapter.

Do not use an extension cord.

Failure to follow these instructions can result in death, fire, or electrical shock.

Please read the following before calling your service center.

1.The stand mixer may warm up during use. Under heavy loads with extended mixing time periods, you may not be able to comfortably touch the top of the stand mixer. This is normal.

2.The stand mixer may emit a pungent odor, especially when new. This is common with electric motors.

3.If the flat beater hits the bowl, stop the stand mixer. See the ???Beater to Bowl Clearance??? section.

Keep a copy of the sales receipt showing the date of purchase. Proof of purchase will assure you of in-warranty service.

If your stand mixer should malfunction or fail to operate, please check the following:

-Is the stand mixer plugged in?

-Is the fuse in the circuit to the stand mixer in working order? If you have a circuit breaker box, be sure the circuit is closed.

-Turn the stand mixer off for 10-15 seconds, then turn it back on. If the mixer still does not start, allow it to cool for 30 minutes before turning it back on.

-If the problem is not due to one of the above items, see the ???Arranging for Service??? section.

-Do not return the stand mixer to the retailer as they do not provide service.

Speed

Control

Knob

Bowl Height

Adjustment

Screw

Locating Pins

Bowl Support

RESET OFF/0

STIR

Attachment

Knob

Bowl Lift Handle (not shown)

Beater

Shaft

Stainless Steel

Bowl

Bowl Handle

Electrical Shock Hazard

Plug into a grounded 3 prong outlet.

Do not remove ground prong.

Do not use an adapter.

Do not use an extension cord.

Failure to follow these instructions can result in death, fire, or electrical shock.

To Attach Bowl

1.Be sure speed control is OFF and stand mixer is unplugged.

2.Place bowl lift handle in down position.

3.Fit bowl supports over locating pins.

4.Press down on back of bowl until bowl pin snaps into spring latch.

5.Raise bowl before mixing.

6.Plug into a grounded 3 prong outlet.

Raise

To Raise Bowl

1.Rotate handle to straight-up position.

2.Bowl must always be in raised, locked position when mixing.

To Lower Bowl

1. Rotate handle back and down.

To Remove Bowl

1.Be sure speed control is OFF and stand mixer is unplugged.

2.Place bowl lift handle in down position

3.Remove flat beater, wire whip, or spiral dough hook.

4.Grasp bowl handle and lift straight up and off locating pins.

To Attach Flat Beater,

Wire Whip, or PowerKnead??? Spiral Dough Hook

1.Slide speed control to OFF and unplug.

2.Slip flat beater on beater shaft.

Pin

3.Turn beater to right, hooking beater over the pin on shaft.

4.Plug into a grounded 3 prong outlet.

To Remove Flat Beater,

Wire Whip, or PowerKnead??? Spiral Dough Hook

1.Slide speed control to OFF and unplug.

2.Press beater upward and turn to the left.

3.Pull beater from beater shaft.

Household Stand Mixer

Speed Control

RESET

OFF/0STIR

Plug into a grounded 3 prong outlet. Speed control lever should always be set on lowest speed for starting, then gradually moved to desired higher speed to avoid splashing ingredients out of bowl. See the ???Speed Control Guide??? section.

Auto-Reset Motor Protection

If the stand mixer stops due to overload, slide the speed control lever to OFF. After a few minutes, the stand mixer will automatically reset. Slide the Speed Control Lever to the desired speed and continue mixing.

If the stand mixer does not restart, see the ???Troubleshooting Problems??? section.

Attaching the Pouring Shield*

1.Make sure the speed control lever is set to the OFF/0 position.

2.Unplug the stand mixer.

3.Attach desired accessory and raise the mixing bowl.

4.Slide pouring shield collar around beater shaft, centering collar over rim of bowl.

Using the Pouring Shield

Pour ingredients into the mixing bowl through the chute portion of shield.

IMPORTANT: Make sure the guides on the bottom of the chute rest on the rim of the bowl to keep ingredients from falling outside the bowl as they are added.

Pouring

Chute

Removing the Pouring Shield

1.Make sure the speed control lever is set to the OFF/0 position.

2.Unplug the stand mixer.

3.Remove pouring chute from collar.

4.Slide pouring shield collar off bowl.

5.Lower the bowl support by turning the bowl-lift lever clockwise.

6.Remove accessory and the mixing bowl.

Cleaning the Pouring Shield

Wash in warm sudsy water. If you wish, you may place on the top rack of your dishwasher.

Your KitchenAid?? stand mixer will mix faster and more thoroughly than most other electric stand mixers. Therefore, the mixing time

in most recipes must be adjusted to avoid overbeating. With cakes, for example, beating time may be half as long as with other stand mixers.

Injury Hazard

Unplug mixer before touching beaters.

Failure to do so can result in broken bones, cuts or bruises.

NOTE: Do not scrape bowl while stand mixer is operating.

The bowl and beater are designed to provide thorough mixing without frequent scraping. Scraping the bowl once or twice during mixing is usually sufficient. Turn stand mixer off before scraping. The stand mixer may warm up during use. Under heavy loads with extended mixing time, you may not be able to comfortably touch the top of the stand mixer. This is normal.

Bowl, white flat beater and white spiral dough hook may be washed in an automatic dishwasher. Or, clean them thoroughly in hot sudsy water and rinse completely before drying. Wire whip, burnished spiral dough hook and burnished flat beater should be hand washed and dried immediately. Do not wash wire whip, burnished spiral dough hook and burnished flat beater in a dishwasher. Do not store beaters on shaft.

NOTE: Always be sure to unplug stand mixer before cleaning. Wipe stand mixer with a soft, damp cloth. Do not use household/commercial cleaners. Do not immerse in water. Wipe off beater shaft frequently, removing any residue that may accumulate.

Converting Your Recipe for the Mixer

The mixing instructions for recipes in this book can guide you in converting your own favorite recipes for preparation with your KitchenAid?? stand mixer. Look for recipes similar to yours and then adapt your recipes to use the procedures in the similar KitchenAid?? recipes.

For example, the ???quick mix??? method (sometimes referred to as the ???dump??? method) is ideal for simple cakes, such as the Quick Yellow Cake and Easy White Cake included in this book. This method calls for combining dry ingredients with most or all liquid ingredients in one step.

More elaborate cakes, such as Caramel Walnut Banana Torte, should be prepared using the traditional cake mixing method. With this method, sugar and the shortening, butter or margarine are thoroughly mixed (creamed) before other ingredients are added.

For all cakes, mixing times may change because your KitchenAid?? stand mixer works more quickly than other mixers. In general, mixing a cake with the KitchenAid?? stand mixer will take about half the time called for in most cake recipes.

To help determine the ideal mixing time, observe the batter or dough and mix only until it has the desired appearance described in your recipe, such as ???smooth and creamy.???

To select the best mixing speeds, use the ???Speed Control Guide??? section.

Adding Ingredients

Always add ingredients as close to side of bowl as possible, not directly into moving beater. The Pouring Shield can be used to simplify adding ingredients.

NOTE: If ingredients in very bottom of bowl are not thoroughly mixed, then the beater is not far enough into the bowl. See the ???Beater to Bowl Clearance??? section.

Cake Mixes

When preparing packaged cake mixes, use Speed 2 for low speed, Speed 4 for medium speed, and Speed 6 for high speed. For best results, mix for the time stated on the package directions.

Adding Nuts, Raisins, or

Candied Fruits

Follow individual recipes for guidelines on including these ingredients. In general, solid materials should be folded in the last few seconds of mixing on STIR Speed. The batter should be thick enough to keep the fruit or nuts from sinking to the bottom of the pan during baking. Sticky fruits should be dusted with flour for better distribution in the batter.

Liquid Mixtures

Mixtures containing large amounts of liquid ingredients should be mixed at lower speeds to avoid splashing. Increase speed only after mixture has thickened.

Egg Whites

Place room temperature egg whites in clean, dry bowl. Attach bowl and wire whip. To avoid splashing, gradually turn to designated speed and whip to desired stage. See chart below.

6or more

egg whites......GRADUALLY to 8

Whipping Stages

With your KitchenAid?? stand mixer, egg whites whip quickly. So, watch to avoid overwhipping. This list tells you what to expect.

Frothy

Large, uneven air bubbles.

Begins to Hold Shape

Air bubbles are fine and compact; product is white.

Soft Peak

Tips of peaks fall over when wire whip is removed.

Almost Stiff

Sharp peaks form when wire whip is removed, but whites are actually soft.

Stiff but not Dry

Sharp, stiff peaks form when wire whip is removed. Whites are uniform in color and glisten.

Stiff and Dry

Sharp, stiff peaks form when wire whip is removed. Whites are speckled and dull in appearance.

Whipped Cream

Pour cold whipping cream into chilled bowl. Attach bowl and wire whip. To avoid splashing, gradually turn to designated speed and whip to desired stage. See chart below.

Whipping Stages

Watch cream closely during whipping. Because your KitchenAid?? stand mixer whips so quickly, there are just a few seconds between whipping stages. Look for these characteristics:

Begins to Thicken

Cream is thick and custard-like.

Holds its Shape

Cream forms soft peaks when wire whip is removed. Can be folded into other ingredients when making desserts and sauces.

Stiff

Cream stands in stiff, sharp peaks when wire whip is removed. Use for topping on cakes or desserts, or filling for cream puffs.

To Attach

1.Turn stand mixer off and unplug.

2.Loosen attachment knob by turning it counterclockwise.

3.Flip up hinged hub cover.

4.Insert attachment shaft housing into attachment hub, making certain that attachment power shaft fits into square attachment hub socket. It may be necessary to rotate attachment back and forth. When attachment is in proper position, the pin on the attachment will fit into the notch on the hub rim.

5.Tighten attachment knob by turning clockwise until attachment is completely secured to stand mixer.

Electrical Shock Hazard

Plug into a grounded 3 prong outlet.

Do not remove ground prong.

Do not use an adapter.

Do not use an extension cord.

Failure to follow these instructions can result in death, fire, or electrical shock.

6.Plug into a grounded 3 prong outlet.

To Remove

1.Turn stand mixer off and unplug.

2.Loosen attachment knob by turning it counterclockwise. Rotate attachment slightly back and forth while pulling out.

3.Replace attachment hub cover. Tighten attachment knob by turning it clockwise.

ENTREES, APPETIZERS,

1package (8 oz) light cream cheese

1cup reduced-fat cottage cheese

1???4 cup reduced-calorie mayonnaise

1can (61???2 oz) crabmeat, flaked

1tablespoon lemon juice

3tablespoons chopped green onions

1???2 teaspoon garlic salt

3drops hot pepper sauce

Place cream cheese, cottage cheese, and mayonnaise in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 1 minute, or until well blended. Stop and scrape bowl. Add all remaining ingredients. Turn to Speed 6 and beat about 1 minute, or until all ingredients are combined.

Refrigerate until well chilled. Serve with assorted crackers or raw vegetables.

Yield: 24 servings (2 tablespoons per serving).

Per serving: About 42 cal, 4 g protein, 1 g carb, 3 g fat, 12 mg chol, 180 mg sodium.

VEGETABLES AND

4ounces light cream cheese

1???2 cup marshmallow cream

1can (8 oz) crushed pineapple, well drained

2teaspoons grated orange peel

Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Add marshmallow cream, pineapple, and orange peel. Turn to Speed 4 and beat about 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat about 30 seconds. Refrigerate at least 2 hours. Serve with sliced fresh fruit, if desired.

1package (8 oz) light cream cheese

1???2 cup shredded hot pepper Monterey Jack cheese

1???4 cup bean or black bean dip

1???2 cup thick and chunky salsa

1???2 cup chopped green onions

1???4 cup sliced pitted ripe olives

Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Add Monterey Jack cheese. Turn to Speed 2 and mix about 30 seconds.

Spread cheese mixture on 10" serving plate to within 1 or 2" of edge. Spread bean dip over cheese. Spread salsa over bean dip. Top with onions and olives. Refrigerate until ready to serve. Serve with tortilla chips, if desired.

Yield: 12 servings (1???4 cup per serving).

Per serving: About 70 cal, 4 g protein, 3 g carb, 5 g fat, 12 mg chol, 265 mg sodium.

2packages (8 oz each) light cream cheese, softened

1package (1.25 oz) taco seasoning mix

3 eggs

2cups shredded Marble-Jack cheese

1can (4 oz) green chilies

1cup light sour cream

1cup salsa

Place cream cheese and taco seasoning mix in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about

11???2 minutes, or until fluffy. Stop and scrape bowl. Turn to Speed 4 and add eggs, one at a time, beating about 15 seconds after each addition. Stop and scrape bowl. Add cheese and green chilies. Turn to STIR Speed and mix 15 seconds.

Pour mixture into greased 9" springform pan. Bake at 350??F for 40 minutes, or until knife inserted near center comes out clean. Remove from oven and spread with sour cream. Return to oven and bake 5 minutes longer. Cool

15 minutes. Refrigerate 3 to 8 hours. Before serving, remove outer ring and spread top of cheesecake with salsa. Serve with taco chips, if desired.

Yield: 20 servings (1 wedge per serving).

Per serving: About 136 cal, 7 g protein, 5 g carb, 9 g fat, 59 mg chol, 421 mg sodium.

1cup shredded sharp Cheddar cheese

1cup shredded Swiss cheese

1package (8 oz) light cream cheese

2tablespoons chopped fresh chives

2teaspoons Worcestershire sauce

1???4 teaspoon paprika

1???2 teaspoon garlic powder

1???4 cup finely chopped pecans

Place all ingredients, except pecans, in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute, or until well blended.

On waxed paper, shape mixture into a ball. Roll ball in chopped pecans. Wrap in waxed paper. Refrigerate until serving time. Serve with assorted crackers or raw vegetables.

Yield: 24 servings (2 tablespoons per serving).

Per serving: About 65 cal, 4 g protein, 1 g carb, 5 g fat, 13 mg chol, 109 mg sodium.

1baguette loaf, cut into 1???2" slices

2teaspoons butter or margarine

1???2 cup finely chopped onion

1clove garlic, minced

1package (9 oz) frozen chopped spinach, thawed and squeezed dry

1package (8 oz) light cream cheese

1???4 cup roasted red peppers

1???2 cup shredded Cheddar cheese

Place baguette slices on baking sheet. Bake at 375??F for 4 to 6 minutes, or until toasted. Set aside.

Melt butter in 10" skillet over medium heat. Add onion and garlic. Cook and stir 2 to

3 minutes, or until softened. Add spinach. Cook and stir 30 to 60 seconds, or until warm. Cool slightly.

Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2, mix about 30 seconds. Add spinach mixture.

Continuing on Speed 2, mix about 30 seconds. Add red peppers. Continuing on Speed 2, mix about 30 seconds. Spread spinach mixture on toasted baguette slices. Top each slice with about 1 teaspoon Cheddar cheese. Bake at 375??F for 5 to 8 minutes, or until thoroughly heated and cheese is melted. Serve warm.

Yield: 12 servings (2 crostini per serving).

Per serving: About 141 cal, 6 g protein, 16 g carb, 6 g fat, 12 mg chol, 324 mg sodium.

Pastry Crusts

4oz light cream cheese

3tablespoons butter or margarine, divided

3???4 cup plus 1 teaspoon all-purpose flour

8oz fresh mushrooms, coarsely chopped

1???2 cup chopped green onions

Filling

1 egg

1???4 teaspoon dried thyme leaves

1???2 cup shredded Swiss cheese

To Make Pastry Crusts:

Place cream cheese and 2 tablespoons butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Add 3???4 cup flour. Turn to Speed 2 and mix about 1 minute, or until well blended. Form mixture into a ball. Wrap in waxed paper and chill 1 hour. Clean mixer bowl and beater.

To Make Filling:

Melt remaining 1 tablespoon butter in 10" skillet over medium heat. Add mushrooms and onions. Cook and stir until tender. Remove from heat.

Cool slightly.

Divide chilled dough into 24 pieces. Press each piece into miniature muffin cup (greased, if desired).

For filling, place egg, remaining 1 teaspoon flour, and thyme in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 30 seconds. Stir in cheese and cooled mushroom mixture. Spoon into pastry-lined muffin cups. Bake at 375??F for 15 to 20 minutes, or until egg mixture is puffed and golden brown. Serve warm.

Yield: 12 servings (2 tartlets per serving).

Per serving: About 98 cal, 4 g protein, 8 g carb, 6 g fat, 33 mg chol, 83 mg sodium.

2medium sweet potatoes, cooked and peeled

1???2 cup low-fat milk

1???3 cup sugar

2eggs

2tablespoons butter or margarine

1???2 teaspoon nutmeg

1???2 teaspoon cinnamon

Crunchy Praline

Topping

2tablespoons butter or margarine, melted

3???4 cup corn flakes

1???4 cup chopped walnuts or pecans

1???4 cup 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???2 cup per serving).

Per serving: About 268 cal, 6 g protein, 35 g carb, 12 g fat, 2 mg chol, 176 mg sodium.

1large butternut squash, baked (about 3 cups cooked)

1???4 cup butter or margarine, melted

1???2 teaspoon dried tarragon leaves

1???8 teaspoon salt

1???8 teaspoon 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???2 cup per serving).

Per serving: About 107 cal, 1 g protein, 11 g carb, 7 g fat, 0 mg chol, 137 mg sodium.

Cream Puffs

1 cup water

1???2 cup butter or margarine

1???4 teaspoon salt

1cup all-purpose flour

4 eggs

Filling

1package (8 oz) light cream cheese

4oz crumbled tomato-basil feta cheese

1???2 cup light sour cream

1???3 cup finely chopped kalamata or ripe olives

1???2 teaspoon 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 400??F for

10 minutes. Reduce heat to 350??F 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.

5large potatoes (about 21???2 lbs), peeled, quartered, and boiled

1???2 cup low-fat milk, heated

2tablespoons butter or margarine

1 teaspoon salt

1???8 teaspoon black pepper

9large potatoes (about

5 lbs), peeled, quartered, and boiled

2???3 cups low-fat milk, heated

3tablespoons butter or margarine

11???2 teaspoons salt

1???4 teaspoon 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???4 cup 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???4 cup per serving).

Baked Pastry Shell (see the ???Pie Pastry??? section)

1tablespoon oil

1small onion, chopped

1medium green bell pepper, chopped

8oz sliced fresh mushrooms

6 eggs

1???3 cup low-fat milk

1tablespoon chopped fresh parsley

1teaspoon salt

5drops hot pepper sauce

1cup (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.

1 cup salsa, divided

2cups soft bread crumbs

1small onion, chopped

1egg

1tablespoon Worcestershire sauce

1teaspoon dried thyme

1???2 teaspoon garlic salt

1???4 teaspoon pepper

1pound lean ground beef

1???2 pound ground turkey

Place 3???4 cup 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???2 loaf per serving).

Filling

2tablespoons butter or margarine

3boneless, skinless chicken breast halves, cut into 1???2" pieces

1medium onion or 3 shallots, sliced

8ounces button or crimini mushrooms, halved or quartered

1can (141???2 oz) diced tomatoes, undrained

2 tablespoons flour

1???2 teaspoon dried thyme leaves

Pastry Topping

1???2 cup water

1???4 cup butter or margarine, cut up

1???4 teaspoon salt

1???2 cup all-purpose flour

2eggs

2oz 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.

Quick Yellow Cake

CAKES

21???4 cups all-purpose flour

11???3 cups sugar

3teaspoons baking powder

1???2 teaspoon salt

1???2 cup shortening

1cup low-fat milk

1teaspoon 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.

Easy White Cake

FROSTINGS AND

2cups all-purpose flour

11???2 cups sugar

3teaspoons baking powder

1???2 teaspoon salt

1???2 cup shortening

1cup low-fat milk

1teaspoon 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.

Topping

1cup firmly packed brown sugar

1???2 cup butter or margarine

1???4 cup whipping cream

1cup chopped walnuts

Cake

11???2 cups sugar

1???2 cup butter or margarine, softened

1cup (2 medium) mashed ripe banana

1teaspoon vanilla 3 eggs

21???2 cups all-purpose flour

11???4 teaspoons baking powder

1teaspoon baking soda

1???2 teaspoon salt

3???4 cup buttermilk

Filling

1???2 cup sugar

3tablespoons all- purpose flour

1???4 teaspoon salt

1cup low-fat milk

1egg, beaten

1teaspoon vanilla

1tablespoons butter or margarine

2medium bananas, thinly sliced

1???2 cup 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???4 cup 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.

11???4 cups all-purpose flour

11???2 cups sugar, divided

11???2 cups egg whites (about 12 to 15 egg whites)

11???2 teaspoons cream of tartar

1???4 teaspoon salt

11???2 teaspoons vanilla or

1???2 teaspoon almond extract

Mix flour and 1???2 cup 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 21???2 minutes, 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.

3cups all-purpose flour

2 cups sugar

3teaspoons baking powder

1???2 teaspoon salt

2cups butter, softened

1???2 cup low-fat milk

1teaspoon vanilla

1teaspoon 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???2 cup 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.

5 eggs, separated

1???2 cup butter or margarine

1???2 cup shortening

13???4 cup sugar

2cups all-purpose flour

1teaspoon baking soda

1cup buttermilk

1teaspoon vanilla 2 cups coconut

1cup chopped pecans

Cream Cheese Frosting

4cups powdered sugar

1package (8 oz) light cream cheese, softened

1???2 cup butter or margarine, softened

1 teaspoon vanilla

Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip 21???2 to 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 21???2 minutes, 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.

2cups all-purpose flour

11???3 cups sugar

1teaspoon baking powder

1???2 teaspoon baking soda

1???2 teaspoon salt

1???2 cup shortening

1cup low-fat milk

1teaspoon vanilla 2 eggs

2squares (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???2 cups all-purpose flour

1cup whole-wheat flour

11???2 cups sugar

1teaspoon baking powder

1teaspoon baking soda

1???2 teaspoon salt

11???2 teaspoons cinnamon

1???2 teaspoon nutmeg

11???2 cups applesauce

1???2 cup butter or margarine, melted

2 eggs

1cup chopped, peeled apple

1???2 cup 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.

2cups all-purpose flour

11???2 cups sugar

1tablespoon baking powder

1???2 teaspoon salt

3???4 cup cold water

1???2 cup oil

7 egg yolks, beaten

1 teaspoon vanilla

2teaspoons grated lemon rind

7 egg whites

1???2 teaspoon cream of tartar

Lemon Glaze

1cup powdered sugar

1tablespoon butter or margarine, softened

2-3 tablespoons lemon juice

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 21???2 minutes, 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.

Combine 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.

Cake

7squares (1 oz each) semisweet chocolate

1???2 cup butter or margarine

3 eggs, separated

1???2 cup sugar

1???2 teaspoon almond extract

2tablespoons all- purpose flour

Glaze

1square (1 oz) semisweet chocolate

1teaspoon shortening

Topping

1???2 cup whipping cream

1tablespoon powdered sugar

1???4 teaspoon almond extract

2tablespoons 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.

Cake

4 eggs

3???4 cup granulated sugar

1???4 cup water

1???2 teaspoon vanilla

1???2 teaspoon lemon extract

2???3 cup all-purpose flour

1teaspoon baking powder

1???4 teaspoon salt

Lemon Filling

1package (8 oz) light cream cheese, softened

1cup powdered sugar

1tablespoon lemon juice

2teaspoons grated lemon peel

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 151???2 x101???2 x1" 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 11???2 minutes, 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.

Topping

1???2 cup packed brown sugar

1???4 cup butter or margarine

1tablespoon light corn syrup

1tablespoon finely chopped crystallized ginger

1large ripe pear

Cake

1cup granulated sugar

1???2 cup shortening

1 teaspoon vanilla

2 eggs

11???2 cups all-purpose flour

1???2 cup low-fat milk

1tablespoon finely chopped crystallized ginger

11???2 teaspoons baking powder

1???2 teaspoon nutmeg

1???4 teaspoon 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 350??F 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.

Cupcakes

1???2 cup butter or margarine, softened

11???2 cups sugar

3 eggs

3???4 cup milk

1tablespoon plus

2 teaspoons instant espresso or coffee granules

13???4 cups all-purpose flour

11???2 teaspoons baking powder

1???4 teaspoon salt

Coffee Cream

11???2 cups heavy cream

1???4 cup sugar

11???2 teaspoons instant espresso or coffee granules (optional)

Fudge Sauce

4squares (1 oz each) semisweet chocolate

1???2 cup whipping cream

1???4 teaspoon 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???3 of the flour mixture alternately with 1???2 of 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.

1???2 cup butter or margarine

1cup firmly packed brown sugar

1???4 cup low-fat milk

1cup miniature marshmallows

2cups powdered sugar

1???2 teaspoon 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.

11???2 cups sugar

1???2 teaspoon cream of tartar

1???2 teaspoon salt

1???2 cup water

11???2 tablespoons light corn syrup

2 egg whites

11???2 teaspoons 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 11???2 minutes. 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.

1???3 cup butter or margarine, softened

1???4 cup whipping cream or evaporated milk

1 teaspoon vanilla

1???4 teaspoon salt

4cups 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 11???2 minutes, 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???3 cup 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.

4cups powdered sugar

1package (8 oz) light cream cheese

1teaspoon orange juice

1???2 teaspoon 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.

CANDIES

Creamy No-Cook Mints

COOKIES, BARS, AND

3ounces light cream cheese

1???4 teaspoon mint flavoring

2drops green food color or color of choice

41???4-41???2 cups 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 11???2 minutes, 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.

Butter

2 cups sugar

1???8 teaspoon salt

3???4 cup evaporated milk

1teaspoon light corn syrup

2squares (1 oz each) unsweetened chocolate

2tablespoons butter or margarine

1 teaspoon vanilla

2cup chopped walnuts or pecans

Butter sides of heavy 2-qt saucepan. Combine sugar, salt, evaporated milk, corn syrup, and chocolate in pan. Cook and stir over medium heat until chocolate melts and sugar dissolves. Cook to soft ball stage (236??F) without stirring. Remove immediately from heat. Add butter without stirring. Cool to lukewarm (110??F). Stir in vanilla.

Pour mixture into mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 8 minutes, or until fudge stiffens and loses its gloss. Quickly turn to STIR Speed and add walnuts, mixing just until blended. Spread in buttered 9 x 9 x 2" baking pan. Cool at room temperature. Cut into 1" squares when firm.

Yield: 64 servings (1 square per serving).

Per serving: About 59 cal, 1 g protein, 7 g carb, 3 g fat, 1 mg chol, 12 mg sodium.

VARIATION

Chocolate Fudge for a Crowd

Triple all ingredients and prepare in the 6 qt mixer bowl. Increase mixing time at Speed 2 to 9 minutes. Spread in buttered 15 x 10 x 1" baking pan. Cut into 1" squares when firm.

Yield: 150 servings (1 square per serving).

Per serving: About 75 cal, 2 g protein, 9 g carb, 4 g fat, 1 mg chol, 15 mg chol.

3 cups sugar

3???4 cup light corn syrup

1???2 cup water

2 egg whites

1teaspoon almond extract

1cup chopped walnuts or pecans

Place sugar, corn syrup, and water in heavy saucepan. Cook and stir over medium heat to hard ball stage (248??F). Remove from heat and let stand until temperature drops to 220??F, without stirring.

Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip about 1 minute, or until soft peaks form. Gradually add syrup in a fine stream and whip about 21???2 minutes longer.

Turn to Speed 4. Add almond extract and whip 20 to 25 minutes, or until mixture starts to become dry. Turn to STIR Speed and add walnuts, mixing just until blended.

Drop mixture from measuring tablespoon onto waxed paper or greased baking sheet to form patties.

Yield: 20 servings (2 pieces per serving).

Per serving: About 192 cal, 2 g protein, 40 g carb, 4 g fat, 0 mg chol, 15 mg sodium.

1cup granulated sugar

1cup brown sugar

1cup butter or margarine, softened

2 eggs

11???2 teaspoons vanilla

1teaspoon baking soda

1teaspoon salt

3cups all-purpose flour

12ounces semisweet chocolate chips

Place sugars, butter, eggs, and vanilla 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 4 and beat about 30 seconds. Stop and scrape bowl.

Turn to STIR Speed. Gradually add baking soda, salt, and flour to sugar mixture and mix about 2 minutes. Turn to Speed 2 and mix about

30 seconds. Stop mixer and scrape bowl. Add chocolate chips. Turn to STIR Speed and mix about 15 seconds.

Drop by rounded teaspoonfuls onto greased baking sheets, about 2" 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 protein, 17 g carb, 5 g fat, 8 mg chol, 106 mg sodium.

VARIATIONS

Macadamia Chocolate Chunk Cookies

Decrease granulated sugar to 3???4 cup. Decrease flour to 21???4 cups. Add 1???2 cup unsweetened cocoa powder with the flour. Follow mixing directions above. Omit chocolate chips. Turn to STIR Speed. Add 1 package (8 oz) semisweet baking chocolate, cut into small chunks, and 1 jar

(31???2 oz) macadamia nuts, coarsely chopped. Mix just until blended. Bake at 325??F for 12 to

13 minutes, or until edges are set. Do not overbake. Cool on baking sheet about 1 minute. Cool completely on wire racks.

Yield: 48 servings (1 cookie per serving.)

Per serving: About 125 cal, 2 g protein, 16 g carb, 7 g fat, 9 mg chol, 107 mg sodium.

Cookies for the Freezer

Double the ingredients and prepare in 6 qt mixer bowl. Enjoy some now and freeze the rest.

Yield: 108 servings for Chocolate Chip cookies or 96 servings for Macadamia Chocolate Chunk Cookies (1 cookie per serving).

1???2 cup peanut butter

1???2 cup butter or margarine, softened

1???2 cup granulated sugar

1???2 cup brown sugar

1 egg

1???2 teaspoon vanilla

1???2 teaspoon baking soda

1???4 teaspoon salt

11???4 cups all-purpose flour

Place peanut butter and butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 1 minute, or until mixture is smooth. Stop and scrape bowl. Add sugars, egg, and vanilla. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl.

Turn to STIR Speed. Gradually add all remaining ingredients to sugar mixture and mix about

30 seconds. Turn to Speed 2 and mix about

30 seconds.

Roll dough into 1" balls. Place about 2" apart on ungreased baking sheets. Press flat with fork in a criss-cross pattern to 1???4" thickness.

Bake at 375??F for 10 to 12 minutes, or until golden brown. Remove from baking sheets immediately and cool on wire racks.

Yield: 36 servings (1 cookie per serving).

Per serving: About 83 cal, 2 g protein, 10 g carb, 4 g fat, 6 mg chol, 81 mg sodium.

1cup butter or margarine, softened

1cup firmly packed brown sugar

2cups all-purpose flour

1teaspoon baking powder

1???2 teaspoon salt

2 egg whites

1cup chopped walnuts or pecans

Place butter and brown sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Add flour, baking powder, and salt. Turn to Speed 2 and mix about 11???2 minutes, or until soft dough forms.

Press dough into greased 151???2 x 101???2 x 1" baking pan. Beat egg whites with fork until slightly foamy. Brush dough with egg whites, using only as much as needed to cover lightly. Sprinkle with chopped walnuts.

Bake at 375??F for 20 to 25 minutes. Cut into bars while warm. Cool on wire rack.

Yield: 30 servings (1 bar per serving).

Per serving: About 139 cal, 2 g protein, 14 g carb, 8 g fat, 17 mg chol, 114 mg sodium.

Crust

2cups all-purpose flour

1???2 cup powdered sugar

1cup (2 sticks) chilled butter, cut into chunks

Cream Cheese Filling

1package (8 oz) light cream cheese

1???2 cup powdered sugar

2tablespoons flour

2eggs

1 teaspoon vanilla

Lemon Filling

4 eggs

2cups granulated sugar

1???4 cup all-purpose flour

1teaspoon grated lemon peel

1???4 cup lemon juice

Powdered sugar, if desired

Place Crust ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 1 minute, or until well blended and mixture starts to stick together. Press into ungreased 151???2 x 101???2 x 1" baking pan. Bake at 350??F for 14 to 16 minutes, or until set.

(NOTE: Check crust after 10 minutes and prick with fork if it puffs up during baking.) Remove from oven.

Meanwhile, clean mixer bowl and beater. Place Cream Cheese Filling ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 30 seconds. Turn to Speed 4 and beat about 2 minutes, or until smooth and creamy. Pour over partially baked Crust. Bake at 350??F for 6 to 7 minutes, or until filling is slightly set. Remove from oven.

Meanwhile, clean mixer bowl and beater. Place all Lemon Filling ingredients, except lemon juice, in mixer bowl. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about

30 seconds. Turn to Speed 2. Gradually add lemon juice and mix about 30 seconds, or until well blended. Pour over Cream Cheese Filling. Bake at 350??F for 14 to 16 minutes, or until filling is set.

(NOTE: Filling may puff up during baking but will fall when removed from oven.) Sprinkle with powdered sugar, if desired. Cool completely in pan.

Yield: 48 servings (1 bar per serving).

Per serving: About 115 cal, 2 g protein, 16 g carb, 5 g fat, 39 mg chol, 65 mg sodium.

1???2 cup butter or margarine, softened

3???4 cup sugar

1egg

1teaspoon vanilla

2cups all-purpose flour

1???2 teaspoon baking soda

1???4 teaspoon salt

Place butter and sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix 30 seconds. Turn to speed 4 and beat about 11???2 minutes. Stop and scrape bowl. Add egg and vanilla. Turn to Speed 6 and beat about 1 minute.

Combine flour, soda and salt. Add to mixer bowl. Turn to STIR Speed and beat about 30 seconds. Stop and scrape bowl. Turn to Speed 2 and mix about 45 seconds. Shape dough into a flat ball. Wrap in plastic wrap. Chill in refrigerator 2 to

3 hours.

Divide dough into thirds. Roll each portion 1???8" thick on lightly floured waxed paper. Cut with cookie cutters and place on lightly greased baking sheets. Bake at 375??F for 7 to 10 minutes, or until edges are light brown. Remove from baking sheets immediately and cool on wire racks.

Yield: 48 servings (1 cookie per serving).

Per serving: About 50 cal, 1 g protein, 7 g carb, 2 g fat, 10 mg chol, 46 mg sodium.

VARIATION

Sugar Cookies for a Crowd

Double the ingredients and prepare in the 6 qt mixer bowl.

Yield: 96 servings (1 cookie per serving).

1???2 cup butter or margarine

1???2 cup shortening

3???4 cup granulated sugar

1???4 cup packed brown sugar

2teaspoons vanilla

2eggs

2cups quick cooking oats

11???2 cups all-purpose flour

1teaspoon baking soda

1???2 teaspoon salt

3???4 cup raisins

1???2 cup chopped dried apricots

Place butter, shortening, vanilla, sugars, and eggs in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about

30 seconds. Stop mixer and scrape bowl. Turn to Speed 4 and beat about 30 seconds. Stop and scrape bowl. Add oats, flour, baking soda, salt, raisins, and apricots. Turn to Speed 2 and mix about 30 seconds.

Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375??F for 8 to 10 minutes, or until light golden brown.

Yield: 48 servings (1 cookie per serving)

Per serving: About 91 cal, 1 g protein, 12 g carb, 5 g fat, 14 mg chol, 74 mg sodium.

VARIATION

Cookies for the Freezer

Double the ingredients and prepare in 6 qt mixer bowl. Enjoy cookies now and freeze some for later.

Yield: 96 servings (1 cookie per serving).

3 egg whites

11???2 cups sugar

1teaspoon almond extract

2 cups sliced almonds

12 egg whites

6 cups sugar

1tablespoon almond extract

6 cups sliced almonds

Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to Speed 10 and whip about 2 minutes, or until soft peaks form.

Reduce to Speed 4 and gradually add sugar, beating about 1 minute. Stop and scrape bowl. Add almond extract. Turn to Speed 10 and whip 11???2 minutes, or until very stiff. Fold in almonds with rubber spatula.

Drop by tablespoonfuls onto greased and floured or parchment paper-covered baking sheets. Bake at 325??F for 15 minutes. Cool on wire racks.

Yield: 36 servings (1 cookie per serving).

Per serving: About 66 cal, 1 g protein, 9 g carb, 3 g fat, 0 mg chol, 5 mg sodium.

VARIATION

Almond Kisses for Gift Giving

Prepare as directed above, using 6 qt mixer bowl.

Yield: 144 servings (1 cookie per serving).

Tip: After cookies are completely cooled, pack in layers in covered container. Freeze up to

1 month.

3cups (12 oz) shredded extra sharp Cheddar cheese

3???4 cup butter or margarine, softened and cut up

11???2 cups all-purpose flour

1???2 teaspoon cayenne

Place cheese and butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 45 seconds. Turn to Speed 4 and beat about 30 seconds, or until well blended. Add flour and cayenne. Turn to STIR Speed and mix about 45 seconds, or until mixture forms a ball.

Divide dough in half. Wrap half of dough in plastic wrap and refrigerate. On floured surface with floured rolling pin, roll remaining half of dough to 1???4" thick (about 12 x 9" rectangle). Cut into 1 x 3" strips. With floured spatula, place on large lightly greased baking sheets. Bake at 375??F for 10 to 12 minutes, or until set. Let stand 1 minute. Remove from pans and cool on wire rack. Repeat with remaining dough. Serve warm or at room temperature.

Yield: 30 servings (2 wafers per serving).

Per serving: About 108 cal, 4 g protein, 5 g carb, 8 g fat, 12 mg chol, 126 mg sodium.

DESSERTS

Pie Pastry

PIES AND

21???4 cups all-purpose flour

3???4 teaspoon salt

1???2 cup shortening, well chilled

2tablespoons butter or margarine,

well chilled

5-6 tablespoons cold water

Place flour and salt in mixer bowl. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 15 seconds. Cut shortening and butter into pieces and add to flour mixture. Turn to STIR Speed and mix 30 to 45 seconds, or until shortening particles are size of small peas.

Continuing on STIR Speed, add water,

1 tablespoon at a time, mixing until all particles are moistened and dough begins to hold together.

Divide dough in half. Pat each half into a smooth ball and flatten slightly. Wrap in plastic wrap. Chill in refrigerator 15 minutes.

Roll one half of dough to 1???8" thickness between waxed paper. Fold pastry into quarters. Ease into 8- or 9" pie plate and unfold, pressing firmly against bottom and sides. Continue with one of the procedures that follow.

For One-crust Pie: Fold edge under. Crimp, as desired. Add desired pie filling. Bake as directed.

For Two-crust Pie: Trim pastry even with edge of pie plate. Using second half of dough, roll out another pastry crust. Add desired pie filling. Top with second pastry crust. Seal edge. Crimp, as desired. Cut slits for steam to escape. Bake as directed.

For Baked Pastry Shell: Fold edge under. Crimp, as desired. Prick sides and bottom with fork. Bake at 450??F for 8 to 10 minutes, or until lightly browned. Cool completely on wire rack and fill.

Alternate Method for Baked Pastry Shell: Fold edge under. Crimp, as desired. Line shell with foil. Fill with pie weights or dried beans. Bake at 450??F for 10 to 12 minutes, or until edges are lightly browned. Remove pie weights and foil. Cool completely on wire rack and fill.

Yield: 8 servings (two 8- or 9" crusts).

Per serving (one crust): About 134 cal, 2 g protein, 13 g carb, 8 g fat, 0 mg chol, 118 mg sodium.

Per serving (two crusts): About 267 cal, 4 g protein, 27 g carb, 16 g fat, 0 mg chol, 236 mg sodium.

VARIATION

Pastry for Four Pie Crusts

Double the ingredients and prepare in the 6 qt mixer bowl.

Yield: 16 servings (four 8- or 9" crusts).

Crust

15reduced-fat creme- filled chocolate sandwich cookies, finely crushed (about 11???2 cups crumbs)

2tablespoons butter or margarine, melted

Filling

3packages (8 oz each) light cream cheese

1cup sugar

1tablespoon all- purpose flour

4 eggs

1???4 cup lemon juice

1teaspoon 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.

1can (16 oz) pumpkin

3???4 cup firmly packed brown sugar

3 eggs

1 teaspoon cinnamon

1???2 teaspoon ginger

1???2 teaspoon salt

1???4 teaspoon cloves

11???4 cups 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 11???2 minutes.

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.

1pie crust (9") baked and cooled completely

3cups (11???2 pints) light cherry nut ice cream

1cup (10) reduced- fat cream filled chocolate wafer cookies, cut up

1cup prepared hot fudge topping, warmed slightly

4cups (1 qt) light French silk chocolate or chocolate ice cream

Place cherry nut ice cream and half the cookies (1???2 cup) 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???4 cup hot fudge topping. Freeze at least 1 hour.

Place French silk chocolate ice cream in mixer bowl with remaining 1???2 cup cookies. Turn to Speed 2 and mix about 20 seconds. Spoon into pie crust. Drizzle with remaining 1???4 cup 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.

Mousse

6oz bittersweet chocolate, chopped in 3???4" chunks

6oz white chocolate, chopped in 3???4" chunks

2cups whipping cream, divided

Raspberry Sauce

1package (14-16 oz) frozen unsweetened raspberries, thawed

1???4 cup water

1???4 cup sugar

1tablespoon 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

11???2 minutes. 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 41???2 minutes, or until soft peaks form. Spoon about 1???3 cup 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???3 cup 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???3 cup mousse and 1???4 cup raspberry sauce per serving).

Per serving: About 664 cal, 6 g protein, 53 g carb, 48 g fat, 115 mg chol, 57 mg sodium.

Meringue

2cups toasted slivered almonds, finely chopped

8egg whites, room temperature

1tablespoon vanilla

1teaspoon white vinegar

2cups powdered sugar

Filling

2cups frozen raspberries (from 16 oz bag)

1???2 cup granulated sugar

2tablespoons cornstarch

1???4 cup water or orange juice

1cup whipping cream

3tablespoons 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 11???2 minutes, 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 21???2 minutes, 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 11???2 minutes, 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.

General Instructions

for Making and Kneading Yeast Dough with the Rapid Mix Method

BREADS YEAST

???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???2 cup 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.

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ILLUSTRATION A

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ILLUSTRATION B

ILLUSTRATION C

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.

BREADS QUICK AND

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???2 cup 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.

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.

1???2 cup low-fat milk

3tablespoons sugar 2 teaspoons salt

3tablespoons butter or margarine

2packages active dry yeast

11???2 cups 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 41???2 cups 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???2 cup at a time, and mix about 11???2 minutes, 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 81???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 41???2 cups flour to 7 cups. Divide dough into 3 pieces.

Yield: 48 servings (16 slices per loaf).

Variations continued on next page.

1???3 cup plus

1 tablespoon brown sugar

2cups warm water (105??F to 115??F)

2packages active dry yeast

5-6 cups whole-wheat flour

3???4 cup powdered milk

2 teaspoons salt

1???3 cup 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???3 cup 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 11???2 minutes longer. Stop and scrape bowl, if necessary.

Continuing on Speed 2, add remaining flour, 1???2 cup 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 81???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.

2packages active dry yeast

21???2 cups warm water (105??F to 115??F)

1tablespoon salt

1tablespoon butter or margarine, melted

7cups all-purpose flour

2tablespoons cornmeal

1egg white

1tablespoon cold water

Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and flour. Attach bowl and PowerKnead??? Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 1 minute, or until well blended. Knead on Speed 2 about 2 minutes longer. Dough will be sticky.

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. Roll each half into 12 x 15" rectangle. Roll dough tightly, from longest side, tapering ends if desired. Place loaves on greased baking sheets that have been dusted with cornmeal. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

With sharp knife, make 4 diagonal cuts on top of each loaf. Bake at 450??F for 25 minutes. Remove from oven. Beat egg white and water together with a fork. Brush each loaf with egg mixture. Return to oven and bake 5 to 10 minutes longer. Remove from baking sheets immediately and cool on wire racks.

Yield: 30 servings (15 slices per loaf).

Per serving: About 114 cal, 3 g protein, 23 g carb, 1 g fat, 0 mg chol, 221 mg sodium.

11???2 cups water

1???2 cup honey

1???3 cup butter or margarine

51???2-61???2 cups all-purpose flour

1cup quick cooking oats

2teaspoons salt

2packages active dry yeast

2eggs

1egg white

1tablespoon water Oatmeal

Place water, honey, and butter in small saucepan. Heat over low heat until mixture is very warm (120??F to 130??F).

First place oats, then 5 cups flour, salt, and yeast 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 warm mixture to flour mixture and mix about 1 minute. Add eggs and mix about

1 minute longer.

Continuing on Speed 2, add remaining flour, 1???2 cup 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.

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. See the ???Shaping a Loaf??? section. Place in greased 81???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.

Beat egg white and water together with a fork. Brush tops of loaves with mixture. Sprinkle with oatmeal. Bake at 375??F for 30 to 40 minutes.

Remove from pans immediately and cool on wire racks.

Yield: 32 servings (16 slices per loaf).

Per serving: About 134 cal, 4 g protein, 24 g carb, 3 g fat, 13 mg chol, 162 mg sodium.

1???4 cup honey

1???4 cup light molasses

2teaspoons salt

2tablespoons butter or margarine

2tablespoons caraway seed

1 cup boiling water

2packages active dry yeast

3???4 cup warm water (105??F to 115??F)

2 cups rye flour

31???2-4 cups all-purpose flour

Place honey, molasses, salt, butter, caraway seed, and boiling water in small bowl. Stir until honey dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm honey mixture, rye flour, and 1 cup all-purpose flour. Attach bowl and PowerKnead??? Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 1 minute, or until well mixed. Stop and scrape bowl if necessary.

Continuing on Speed 2, add remaining all- purpose flour, 1???2 cup 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.

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 round loaf. Place on two greased baking sheets. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk.

Bake at 350??F for 30 to 45 minutes. Cover loaves with aluminum foil for last 15 minutes if tops brown too quickly. Remove from baking sheets immediately and cool on wire racks.

Yield: 32 servings (16 slices per loaf).

Per serving: About 96 cal, 2 g protein, 20 g carb, 1 g fat, 0 mg chol, 143 mg sodium.

2packages active dry yeast

1???2 cup warm water (105??F to 115??F)

4tablespoons honey, divided

2cups large curd cottage cheese

2tablespoons grated fresh onion

4tablespoons butter or margarine, softened

3tablespoons dill seed

3teaspoons salt

1???2 teaspoon baking soda

2 eggs

1cup whole-wheat flour

3-31???2 cups all-purpose flour

Dissolve yeast in warm water in warmed mixer bowl. Add 1 tablespoon honey and let stand 5 minutes.

Add cottage cheese, remaining 3 tablespoons honey, onion, butter, dill seed, salt, and soda. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 30 seconds. Add eggs. Continuing on STIR Speed, mix about

15 seconds.

Add whole-wheat flour and 2 cups all-purpose flour. Turn to Speed 2 and mix about 2 minutes, or until combined. Continuing on Speed 2, add remaining flour, a little at a time, and mix until dough forms a stiff batter. Stop and scrape bowl, if necessary. Continuing on Speed 2, mix about 2 minutes longer.

Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Stir dough down. Place in two well-greased 81???2 x 41???2 x 21???2" baking pans or two well-greased 11???2- to 2-qt casseroles. Cover. Let rise in warm

place, free from draft, about 45 minutes, or until doubled in bulk.

Bake at 350??F for 40 to 50 minutes. Remove from pans immediately and cool on wire racks.

Yield: 32 servings (16 slices per loaf).

Per serving: About 98 cal, 4 g protein, 15 g carb, 3 g fat, 15 mg chol, 298 mg sodium.

VARIATION

Dill Batter Bread for a Crowd

Double all ingredients and prepare in 6 qt mixer bowl.

Yield: 64 servings (16 slices per loaf).

2packages active dry yeast

1cup warm water (105??F to 115??F)

2cups whole-wheat flour

3-31???2 cups all-purpose flour

2tablespoons sugar

2teaspoons salt

2tablespoons softened butter or margarine

1cup warm low-fat milk (105??F to 115??F)

1???4 cup chopped sun- dried tomatoes

2teaspoons instant minced onion

2teaspoons dried parsley leaves

1???2 cup shredded sharp Cheddar cheese

Dissolve yeast in warm water in small bowl. Set aside.

Combine whole-wheat flour, 2 cups all-purpose flour, sugar, and salt in mixer bowl. Attach bowl and PowerKnead??? Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 30 seconds.

Continuing on Speed 2, gradually add yeast mixture, softened butter, and warm milk to flour mixture and mix about 11???2 minutes. Stop and scrape bowl. Add tomatoes, onion, parsley, and cheese. Turn to Speed 2 and mix about

30 seconds.

Continuing on Speed 2, add remaining flour, 1???2 cup 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.

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 well-greased 81???2 x 41???2 x 21???2" baking pans. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk.

Bake at 375??F for 40 minutes. Remove from pans immediately and cool on wire rack.

(NOTE: Loaves may need to be released by running a knife around edges of pans.)

Yield: 32 servings (16 slices per loaf).

Per serving: About 99 cal, 3 g protein, 18 g carb, 2 g fat, 2 mg chol, 160 mg sodium.

2cups all-purpose flour

1cup rolled oats

1cup sugar

11???2 teaspoons baking powder

1???2 teaspoon baking soda

1???4 teaspoon salt

1???4 teaspoon allspice

3???4 cup low-fat milk

1???2 cup butter or margarine, melted

1tablespoon grated orange peel

2 eggs

11???4 cups fresh or frozen blueberries (not thawed)

Combine dry ingredients in mixer bowl. Add milk, butter, orange peel, and eggs. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 30 seconds. With spoon, gently stir in blueberries.

Spoon batter into 9 x 5 x 3" baking pan that has been greased on the bottom only. Bake at 350??F for 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool in pan

10 minutes. Remove from pan and cool completely on wire rack.

Yield: 16 servings (16 slices per loaf).

Per serving: About 196 cal, 3 g protein, 31 g carb, 7 g fat, 27 mg chol, 177 mg sodium.

2cups all-purpose flour

4teaspoons baking powder

1???2 teaspoon salt

1???3 cup shortening

2???3 cup low-fat milk

Melted butter or margarine, if desired

Place flour, baking powder, salt, and shortening in mixer bowl. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about

1 minute. Stop and scrape bowl. Add milk. Continuing on STIR Speed, mix until dough starts to cling to beater. Avoid overbeating.

Turn dough onto lightly floured surface and knead about 20 seconds, or until smooth. Pat or roll to 1???2" thickness. Cut with floured 2" biscuit cutter.

Place on greased baking sheets and brush with melted butter, if desired. Bake at 450??F for

12 to 15 minutes. Serve immediately.

Yield: 12 servings (1 biscuit per serving).

Per serving: About 135 cal, 3 g protein, 17 g carb, 6 g fat, 1 mg chol, 183 mg sodium.

3???4 cup low-fat milk

1???2 cup sugar

11???4 teaspoons salt

1???2 cup butter or margarine

2packages active dry yeast

1???3 cup warm water (105??F to 115??F)

3eggs, room temperature

51???2-61???2 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, eggs, and 5 cups flour. Attach bowl and PowerKnead???

Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 2 minutes.

Continuing on Speed 2, add remaining flour, 1???2 cup at a time, and mix about 11???2 minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer.

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 shape as desired for rolls or coffee cakes.

VARIATION

Basic Sweet Dough for a Crowd

Double all ingredients and prepare in 6 qt mixer bowl. In first paragraph, change small saucepan to medium saucepan. In second paragraph, change 5 cups flour to 10 cups flour.

1cup firmly packed brown sugar

1cup sugar

1???2 cup butter or margarine, softened

1???4 cup all-purpose flour

11???2 tablespoons cinnamon

1???2 cup chopped walnuts or pecans

1recipe ???Basic Sweet Dough???

Caramel Glaze

1???3 cup evaporated milk

2tablespoons brown sugar

11???2 cups powdered sugar

1 teaspoon vanilla

Place brown sugar, sugar, butter, flour, cinnamon, and walnuts in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute.

Turn dough onto lightly floured surface. Roll dough to 10 x 24" rectangle. Spread sugar- cinnamon mixture evenly on dough. Roll dough tightly from long side to form 24" roll, pinching seam together. Cut into 24 slices, 1" each.

Place 12 rolls each in two greased 13 x 9 x 2" baking pans. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk.

Bake at 350??F for 20 to 25 minutes. Remove from pans immediately. Spoon Caramel Glaze over warm rolls.

Place evaporated milk and brown sugar in small saucepan. Cook over medium heat until mixture begins to boil, stirring constantly.

Place milk mixture, powdered sugar, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about

2 minutes, or until creamy.

Yield: 24 servings (1 roll per serving)

Per serving: About 338 cal, 6 g protein, 57 g carb, 10 g fat, 28 mg chol, 219 mg sodium.

6-7 cups all-purpose flour

2 tablespoons sugar

31???2 teaspoons salt

3packages active dry yeast

1???4 cup butter or margarine, softened

2cups very warm water (120??F to 130??F)

vegetable oil

Place 51???2 cups flour, sugar, salt, yeast, and butter in mixer bowl. Attach bowl and PowerKnead??? Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 20 seconds. Gradually add warm water and mix about 11???2 minutes longer.

Continuing on Speed 2, add remaining flour, 1???2 cup 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.

Cover dough with plastic wrap and a towel. Let rest 20 minutes.

Divide dough in half. Shape each half into a loaf as directed in the ???Shaping a Loaf??? section. Place in greased 81???2 x 41???2 x 21???2" baking pans. Brush each loaf with vegetable oil and cover loosely with plastic wrap. Refrigerate 2 to 12 hours.

When ready to bake, uncover dough slowly. Let stand at room temperature 10 minutes. Puncture any gas bubbles which may have formed.

Bake at 400??F for 35 to 40 minutes. Remove from pans immediately and cool on wire racks.

Yield: 32 servings (16 slices per loaf).

Per serving: About 110 cal, 3 g protein, 21 g carb, 2 g fat, 0 mg chol, 251 mg sodium.

1package active dry yeast

1cup warm water (105??F to 115??F)

1???2 teaspoon salt

2 teaspoons olive oil

21???2-31???2 cups all-purpose flour

1tablespoon cornmeal

Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 21???2 cups 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???2 cup at a time, and mix about 11???2 minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer.

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.

Brush 14" pizza pan with oil. Sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold toppings. Add toppings, as desired. Bake at 450??F for 15 to 20 minutes.

Yield: 4 servings (1???4 pizza per serving).

Per serving: About 373 cal, 11 g protein, 74 g carb, 3 g fat, 0 mg chol, 271 mg sodium.

VARIATION

Pizza for a Crowd

Double the ingredients and prepare in the 6 qt mixer bowl.

Yield: 8 servings (1???4 pizza per serving).

1package active dry yeast

1teaspoon sugar

1???4 cup warm water (105??F to 115??F)

31???4-31???2 cups all-purpose flour

1tablespoon chopped fresh basil or 1 teaspoon dried basil

2teaspoons chopped fresh oregano or

1???2 teaspoon dried

leaf oregano

2 teaspoons chopped fresh thyme or

1???2 teaspoon dried leaf thyme

1teaspoon fresh minced garlic

1teaspoon salt

3???4 cup cold water

1egg

1teaspoon water

Dissolve yeast and sugar in warm water.

Place 31???4 cups flour, basil, oregano, thyme, garlic, and salt in bowl. Attach bowl and PowerKnead??? Spiral Dough Hook to mixer. Turn to Speed 2 and mix 30 seconds. Stop and scrape bowl.

Continuing on Speed 2, slowly add yeast mixture and cold water, mixing about 30 seconds. If dough is sticky, add remaining 1???4 cup flour. Knead on Speed 2 about 3 minutes, or until dough is smooth and elastic.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, 11???2 to 2 hours, or until doubled in size.

On lightly floured surface, punch dough down several times to remove all air bubbles. Divide dough in half. Shape each half into a 12" long loaf. Place each loaf on greased baking sheet or in greased baguette pans. With sharp knife, make 3 to 4 shallow diagonal slices in top of dough. Beat egg and 1 teaspoon water together with a fork. Brush each baguette with egg mixture. Cover with greased plastic wrap. Let rise in warm place, free from draft, about 1 to

11???2 hours, or until doubled in bulk.

Brush top of each baguette again with egg mixture. Bake at 450??F for 15 to 18 minutes, or until deep golden brown. Remove from pans and cool on wire racks.

Yield: 36 servings (18 slices per loaf).

Tip: Freeze up to 2 weeks. Thaw at room temperature. Wrap loosely with foil. Heat at 375??F for 10 to 15 minutes.

Per serving: About 45 cal, 1 g protein, 9 g carb, 0 g fat, 6 mg chol, 62 mg sodium.

1package active dry yeast

1cup warm water (105??F to 115??F)

1???2 cup butter or margarine, melted

3-31???2 cups all-purpose flour

2 tablespoons sugar

11???2 teaspoons salt

1???4 teaspoon thyme

1???4 teaspoon oregano

1???4 teaspoon dill

Dissolve yeast in warm water in warmed mixer bowl. Add 1???4 cup butter, 2 cups flour, sugar, salt, thyme, oregano, and dill. Attach bowl and PowerKnead??? Spiral Dough Hook to mixer. Turn to Speed 2 and mix for 1 minute, or until well blended.

Continuing on Speed 2, add remaining flour, 1???2 cup 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, or until dough is smooth and elastic.

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. Roll dough into a 12 x 9 x 1???4" rectangle. Brush with remaining butter. Slice dough into six 11???2 x 12" strips. Stack strips; then cut into twelve 1" pieces. Place pieces, cut side up, in greased muffin pans. Cover. Let rise in warm place, free from draft, about 45 minutes, or until doubled in bulk. Bake at 400??F for 15 to 20 minutes. Remove from pans immediately and cool on wire racks.

Yield: 12 servings (12 rolls).

Per serving: About 149 cal, 3 g protein, 17 g carb, 8 g fat, 20 mg chol, 292 mg sodium.

1???3 cup shortening

1???2 cup sugar

2 eggs

13???4 cups all-purpose flour

1teaspoon baking powder

1???2 teaspoon baking soda

1???2 teaspoon salt

1cup (2 medium) mashed ripe banana

1???2 cup chopped walnuts or pecans

Place shortening and sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 1 minute. Stop and scrape bowl. Continuing on Speed 6, beat about 1 minute longer. Add eggs. Turn to Speed 4 and beat about 30 seconds. Stop and scrape bowl. Turn to Speed 6 and beat about 11???2 minutes.

Combine flour, baking powder, baking soda, and salt in separate bowl. Add half of flour mixture and half of mashed banana to mixer bowl. Turn to STIR Speed and mix about 30 seconds. Add remaining flour and banana. Continuing on STIR Speed, mix about 30 seconds. Stop and scrape bowl. Add walnuts. Continuing on STIR Speed, mix about 15 seconds.

Pour mixture into greased and floured 9 x 5 x 3" baking pan. Bake at 350??F for 40 to

45 minutes. Cool 5 minutes in pan. Remove from pan and cool completely on wire rack.

Yield: 16 servings (16 slices).

Per serving: About 157 cal, 3 g protein, 21 g carb, 7 g fat, 27 mg chol, 131 mg sodium.

VARIATION

Bread for Gifts

Triple the ingredients to prepare 3 loaves for gift- giving.

Yield: 48 servings (16 slices per loaf).

1package active dry yeast

1cup warm milk (105??F to 115??F)

4-4???????? cups all-purpose flour

1cup raisins 1???4 cup sugar

1teaspoon salt

1teaspoon grated lemon peel

1???2 cup vegetable oil

1???2 cup butter or margarine, melted

4 egg yolks, beaten

1egg white

1tablespoon water

Dissolve yeast in warm milk. Set aside.

Place 3 cups flour, raisins, sugar, salt, and lemon peel in mixing 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 milk mixture, oil, butter, and egg yolks to flour mixture and mix about 1 minute.

Continuing on Speed 2, add remaining flour,

1???2 cup at a time, until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer.

(NOTE: Dough may not form a ball on the hook. However, as long as there is contact between dough and hook, kneading will be accomplished. Do not add more than the maximum amount of flour specified or loaf will be dry.)

Place dough in a 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 shape into a ball. Place in a greased and floured 11???2-qt baking dish. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Cut 2 slashes with a sharp knife in a cross pattern on top of loaf. Beat egg white and water in small bowl and brush lightly on top of loaf. Bake at 350??F for 55 to 60 minutes. Remove from baking dish immediately and cool on wire rack.

Yield: 12 servings (12 slices per loaf).

Per serving: About 351 cal, 7 g protein, 47 g carb, 15 g fat, 83 mg chol, 253 mg sodium.

VARIATION

Lemony Raisin Focaccia

Prepare dough as directed above. After shaping into a ball, place dough on lightly greased baking sheet and flatten to 2" thick. Let rise and bake as directed above.

1cup boiling water

1cup wheat bran

1cup raisins

1cup brown sugar 1???2 cup sugar

1???2 cup shortening

2eggs

2cups buttermilk 11???2 teaspoons vanilla

21???2 cups all-purpose flour

21???2 teaspoons baking soda

1teaspoon baking powder

1???2 teaspoon salt

2cups bran cereal flakes

Pour boiling water over bran in medium bowl. Add raisins. Set aside.

Place brown sugar, sugar, and shortening in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute. Add eggs. Turn to Speed 4 and beat about

30 seconds. Add buttermilk and vanilla. Turn to STIR Speed and mix about 30 seconds. Stop and scrape bowl.

Add flour, baking soda, baking powder, and salt. Continuing on STIR Speed, mix about

30 seconds. Stop and scrape bowl. Continuing on STIR Speed, mix about 30 seconds longer. Gradually turn to Speed 4 and beat about

1 minute. Add bran-raisin mixture and bran cereal flakes. Turn to STIR Speed and mix about 30 seconds, or until ingredients are combined.

Spoon batter into greased or paper-lined muffin pans. Bake at 400??F for 20 minutes, or until toothpick inserted in center comes out clean. Remove from pans immediately. Serve warm.

Yield: 24 servings (1 muffin per serving).

Per servings; About 185 cal, 3 g protein, 33 g carb, 5 g fat, 18 mg chol, 261 mg sodium.

Tip: Batter can be refrigerated in tightly covered container up to 1 week.

1 cup buttermilk

1???3 cup butter or margarine, melted

2eggs

2cups all-purpose flour

4oz (1 cup) shredded pepper cheese

1 tablespoon sugar

2teaspoons baking powder

1teaspoon chopped parsley

1???2 teaspoon baking soda

1???4 teaspoon salt

1???4 teaspoon coarsely ground black pepper

Place buttermilk, butter, and eggs in bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat 1 minute. Stop and scrape bowl. Combine flour, cheese, sugar, baking powder, parsley, baking soda, salt, and pepper. Turn to STIR Speed and add flour mixture, mixing just until moistened, about 30 seconds. Do not overbeat.

Fill greased regular muffin pans two-thirds full. Bake at 400??F for 15 to 20 minutes. Serve warm.

Yield: 12 servings (12 muffins).

Tip: Recipe will make 24 miniature muffins to serve as an appetizer.

Per serving: About 90 cal, 3 g protein, 9 g carb, 5 g fat, 29 mg chol, 145 mg sodium.

VARIATION

Muffins for a Party

Double all ingredients and prepare in 6 qt mixer bowl. In first paragraph, change Speed 4 to Speed 2.

Yield: 24 servings (24 muffins).

1???2 cup firmly packed brown sugar

11???2 teaspoons cinnamon

1cup chopped walnuts or pecans

3cups all-purpose flour

11???2 cups granulated sugar

3teaspoons baking powder

1teaspoon baking soda

1???2 teaspoon salt

1cup butter or margarine, softened

1cup reduced-fat sour cream

1teaspoon vanilla 3 eggs

Combine brown sugar, cinnamon, and walnuts in small bowl. Set aside.

Combine flour, granulated sugar, baking powder, baking soda, and salt in mixer bowl. Add butter, sour cream, and vanilla. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 45 seconds, or until ingredients are combined. Stop and scrape bowl. Turn to Speed 4 and beat about 11???2 minutes. Stop and scrape bowl.

Turn to STIR Speed and add eggs, one at a time, mixing about 15 seconds after each addition. Turn to Speed 2 and mix about 30 seconds.

Spread half of batter in greased and floured

13 x 9 x 2" baking pan or 10" tube pan. Sprinkle with half of cinnamon-sugar mixture. Spread remaining batter in pan and top with remaining cinnamon-sugar mixture. Bake at 350??F for 40 to 50 minutes (13 x 9 x 2" pan) or 50 to 60 minutes (10" tube pan). Serve warm.

Yield: 16 servings.

Per serving: About 362 cal, 6 g protein, 47 g carb, 17 g fat, 44 mg chol, 349 mg sodium.

VARIATION

Coffee Cake for a Crowd

Double the ingredients and prepare in 6 qt mixer bowl.

Yield: 32 servings (16 servings per cake).

1recipe ???Basic Sweet Dough???

2cups firmly packed brown sugar

6tablespoons all- purpose flour

2teaspoons cinnamon

6tablespoons butter or margarine, softened

6-8 apples (8 cups), peeled and thinly sliced

Divide dough in half. Press each half into greased 13 x 9 x 2" baking pan. Gently press edges 1???2" up sides.

Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk.

Meanwhile, place brown sugar, flour, cinnamon, and butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute.

Arrange apple slices over dough in each of two pans. Sprinkle evenly with brown sugar mixture. Bake at 350??F for 35 to 45 minutes, or until golden brown and apples are tender. Serve warm.

Yield: 24 servings (12 pieces per kuchen).

Per serving: About 301 cal, 5 g protein, 54 g carb, 8 g fat, 27 mg chol, 207 mg sodium.

Crispy Waffles

2cups all-purpose flour

3teaspoons baking powder

2tablespoons sugar 1???2 teaspoon salt

2eggs, separated 11???4 cups low-fat milk

1???4 cup butter or margarine, melted

Combine flour, baking powder, sugar, and salt in mixer bowl. Add egg yolks, milk, and butter. Attach bowl and flat beater to mixer. Turn to Speed 4 and mix about 30 seconds, or until ingredients are combined. Stop and scrape bowl. Continuing on Speed 4, mix about 15 seconds, or until smooth. Pour mixture into another bowl. Clean mixer bowl.

Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip until whites are stiff but not dry. Gently fold egg whites into flour mixture.

Spray waffle iron with no-stick cooking spray. Heat waffle iron. Pour about 1???3 cup batter for each waffle onto iron. Bake 3 to 5 minutes, or until golden brown.

Yield: 6 servings (1 waffle per serving).

Per serving: About 287 cal, 8 g protein, 39 g carb, 10 g fat, 75 mg chol, 441 mg sodium.

4 eggs, separated

1 cup cottage cheese

1???3 cup all-purpose flour

1???4 teaspoon salt

Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and beat

2 to 21???2 minutes, or until egg whites are stiff but not dry. Place egg whites in another bowl.

Place yolks in mixer bowl. Turn to Speed 2 and mix about 1 minute. Continuing on Speed 2, add cottage cheese, flour, and salt. Mix about

1 minute. Stop and scrape bowl. Remove bowl from mixer and fold in beaten egg whites with a rubber spatula.

For each pancake, drop a heaping tablespoonful of batter on hot, greased griddle. Cook pancakes 1 to 2 minutes, or until puffed and dry around edges. Turn and cook 1 to 2 minutes longer, or until golden brown on underside.

Yield: 6 servings (3, 3" pancakes per serving).

Per serving: About 108 cal, 10 g protein, 7 g carb, 4 g fat, 147 mg chol, 272 mg sodium.

Model FPPA

Three popular KitchenAid?? attachments have been packaged in one carton. It includes a Rotor Slicer/Shredder (RVSA), Food Grinder (FGA), and Fruit/Vegetable Strainer Parts (FVSP).

Model SSA

3???8" and 5???8" stuffing tubes make Bratwurst, Kielbasa, Italian or Polish Sausage and breakfast links. For use with FGA.

Model GMA

Grinds low-moisture grains from very fine to extra coarse textures.

Model KPRA

Makes lasagna noodles, fettuccini and linguine fini. 3 piece set includes Roller, Fettuccine Cutter and Linguine Fini Cutter.

Professional HD

Model KN1PS

(fits all 5-qt bowl-lift models except the 5-qt KV models)

Minimizes splash-out when adding ingredients.

Model KN256PS

(fits all 6-qt and KV 5-qt bowl-lift models)

Minimizes splash-out when adding ingredients.