User manual KITCHENAID K5SS REV D

[. . . ] STAND MIXER INSTRUCTIONS AND RECIPES 1-800-541-6390 9706634D Details Inside Hassle-Free Replacement Warranty 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 high-quality service. If you reside in the 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. [. . . ] 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. 34 COOKIES, BARS, AND CANDIES Creamy No-Cook Mints 3 oz light cream cheese 1 /4 teaspoon mint flavoring 2 drops 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. 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. OR: Shape mixture into 3/4" balls, using about 1 teaspoon for each ball. Per serving: About 54 cal, 0 g protein, 13 g carb, 0 g fat, 1 mg chol, 12 mg sodium. Chocolate Fudge Butter 2 cups sugar 1 /8 teaspoon salt 3 /4 cup evaporated milk 1 teaspoon light corn syrup 2 squares (1 oz each) unsweetened chocolate 2 tablespoons butter or margarine 1 teaspoon vanilla 2 cup 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. 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. Per serving: About 59 cal, 1 g protein, 7 g carb, 3 g fat, 1 mg chol, 12 mg sodium. 35 Divinity 3 /4 1 /2 2 1 3 cups sugar cup light corn syrup cup water egg whites teaspoon almond extract 1 cup chopped walnuts or pecans Place sugar, corn syrup, and water in heavy saucepan. Remove from heat and let stand until temperature drops to 220°F, without stirring. Gradually add syrup in a fine stream and whip about 21/2 minutes longer. Add almond extract and whip 20 to 25 minutes, or until mixture starts to become dry. Drop mixture from measuring tablespoon onto waxed paper or greased baking sheet to form patties. Per serving: About 192 cal, 2 g protein, 40 g carb, 4 g fat, 0 mg chol, 15 mg sodium. Chocolate Chip Cookies 1 cup granulated sugar 1 cup brown sugar 1 cup butter or margarine, softened 2 eggs 11/2 teaspoons vanilla 1 teaspoon baking soda 1 teaspoon salt 3 cups all-purpose flour 12 oz semisweet chocolate chips Place sugars, butter, eggs, and vanilla in mixer bowl. Gradually add baking soda, salt, and flour to sugar mixture and mix about 2 minutes. Drop by rounded teaspoonfuls onto greased baking sheets, about 2" apart. Per serving: About 117 cal, 1 g protein, 17 g carb, 5 g fat, 8 mg chol, 106 mg sodium. VARIATIONS 2 cups raisins, coconut, or chopped walnuts may be substituted for chocolate chips. 36 Macadamia Chocolate Chunk Cookies 1 cup firmly packed brown sugar 3 /4 cup sugar 1 cup margarine or butter, softened 2 teaspoons vanilla 2 eggs 21/4 cups all-purpose flour, divided 1 /2 cup unsweetened cocoa powder 1 teaspoon baking soda 1 /2 teaspoon salt 1 package (8 oz) semisweet baking chocolate, cut into small chunks 1 jar (31/2 oz) macadamia nuts, coarsely chopped Place brown sugar, sugar, margarine, vanilla, and eggs in mixer bowl. Gradually add remaining 11/4 cups flour and mix about 30 seconds longer. Turn to Stir Speed and add chocolate chunks and nuts, mixing just until blended. [. . . ] Spread remaining batter in pan and top with remaining cinnamon-sugar mixture. Per serving: About 362 cal, 6 g protein, 47 g carb, 17 g fat, 44 mg chol, 349 mg sodium. Caramel Apple Kuchen 1 recipe Basic Sweet Dough (see "Basic Sweet Dough" recipe) 2 cups firmly packed brown sugar 6 tablespoons allpurpose flour 2 teaspoons cinnamon 6 tablespoons margarine or butter, softened 6-8 apples (8 cups), peeled and thinly sliced Divide dough in half. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk. Meanwhile, place brown sugar, flour, cinnamon, and margarine in mixer bowl. [. . . ]