User manual KITCHENAID KB26G1X

[. . . ] 5 & 6 QUART STAND MIXER INSTRUCTIONS AND RECIPES 1-800-541-6390 Details Inside 9707946B 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 unit will also be covered by our one year full warranty. 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. Box Numbers, please. ) When you receive your replacement stand mixer, use the carton and packing materials to pack-up your "failed" stand mixer. [. . . ] Per serving: About 75 cal, 2 g protein, 9 g carb, 4 g fat, 1 mg chol, 15 mg sodium. 41 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. 42 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 ounces 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 inches apart. 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. Add 1 package (8 oz) semisweet baking chocolate, cut into small chunks, and 1 jar (31/2 oz) macadamia nuts, coarsely chopped. 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. Yield: 108 servings for Chocolate Chip cookies or 96 servings for Macadamia Chocolate Chunk Cookies (1 cookie per serving). 43 Peanut Butter Cookies /2 cup peanut butter /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 1 1 Place peanut butter and butter in mixer bowl. Gradually add all remaining ingredients to sugar mixture and mix about 30 seconds. Per serving: About 83 cal, 2 g protein, 10 g carb, 4 g fat, 6 mg chol, 81 mg sodium. Nutty Shortbread Bars 1 cup butter or margarine, softened 1 cup firmly packed brown sugar 2 cups all-purpose flour 1 teaspoon baking powder 1 /2 teaspoon salt 2 egg whites 1 cup chopped walnuts or pecans Place butter and brown sugar in mixer bowl. Turn to Speed 2 and mix about 11/2 minutes, or until soft dough forms. Brush dough with egg whites, using only as much as needed to cover lightly. Per serving: About 139 cal, 2 g protein, 14 g carb, 8 g fat, 17 mg chol, 114 mg sodium. 44 Lemon Cream Cheese Bars Crust 2 cups all-purpose flour 1 /2 cup powdered sugar 1 cup (2 sticks) chilled butter, cut into chunks Cream Cheese Filling 1 package (8 oz) light cream cheese 1 /2 cup powdered sugar 2 tablespoons flour 2 eggs 1 teaspoon vanilla Lemon Filling 4 eggs 2 cups granulated sugar 1 /4 cup all-purpose flour 1 teaspoon grated lemon peel 1 /4 cup lemon juice Powdered sugar, if desired Place Crust ingredients in mixer bowl. Turn to STIR Speed and mix about 1 minute, or until well blended and mixture starts to stick together. NOTE: Check Crust after 10 minutes and prick with fork if it puffs up during baking. Bake at 350°F for 6 to 7 minutes, or until filling is slightly set. [. . . ] Bake at 350°F for 40 to 50 minutes (13 x 9 x 2-inch pan) or 50 to 60 minutes (10-inch tube pan). 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). 77 Caramel Apple Kuchen 1 recipe "Basic Sweet Dough" 2 cups firmly packed brown sugar 6 tablespoons allpurpose flour 2 teaspoons cinnamon 6 tablespoons butter or margarine, softened 6-8 apples (8 cups), peeled and thinly sliced Divide dough in half. [. . . ]