User manual KITCHENAID SUPERBA KUDS01FLSS2

[. . . ] 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. Proof of Purchase and Product Registration Always keep a copy of the sales receipt showing the date of purchase of your stand mixer. Before you use your stand mixer, please fill out and mail your product registration card packed with the unit. 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. [. . . ] Per serving: About 196 cal, 2 g protein, 41 g carb, 3 g fat, 7 mg chol, 107 mg sodium. 39 COOKIES, BARS, AND CANDIES Creamy No-Cook Mints 3 ounces 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-inch 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. 40 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. VARIATION Chocolate Fudge for a Crowd Triple all ingredients and prepare in the 6 qt mixer bowl. Place all Lemon Filling ingredients, except lemon juice, in mixer bowl. Gradually add lemon juice and mix about 30 seconds, or until well blended. NOTE: Filling may puff up during baking but will fall when removed from oven. ) Sprinkle with powdered sugar, if desired. Per serving: About 115 cal, 2 g protein, 16 g carb, 5 g fat, 39 mg chol, 65 mg sodium. 45 Sugar Cookies /2 cup butter or margarine, softened 3 /4 cup sugar 1 egg 1 teaspoon vanilla 2 cups all-purpose flour 1 /2 teaspoon baking soda 1 /4 teaspoon salt 1 Place butter and sugar in mixer bowl. Bake at 375°F for 7 to 10 minutes, or until edges are light brown. 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). 46 Raisin-Apricot Oatmeal Cookies /2 cup butter or margarine 1 /2 cup shortening 3 /4 cup granulated sugar 1 /4 cup packed brown sugar 2 teaspoons vanilla 2 eggs 2 cups quick cooking oats 11/2 cups all-purpose flour 1 teaspoon baking soda 1 /2 teaspoon salt 3 /4 cup raisins 1 /2 cup chopped dried apricots 1 Place butter, shortening, vanilla, sugars, and eggs in mixer bowl. 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. Yield: 96 servings (1 cookie per serving). 47 Almond Kisses 3 egg whites 11/2 cups sugar 1 teaspoon almond extract 2 cups sliced almonds Place egg whites in mixer bowl. [. . . ] Turn to Speed 2 and mix about 45 seconds, or until ingredients are combined. Turn to STIR Speed and add eggs, one at a time, mixing about 15 seconds after each addition. Spread half of batter in greased and floured 13x9x2-inch baking pan or 10-inch tube pan. Spread remaining batter in pan and top with remaining cinnamon-sugar mixture. [. . . ]