Use & Care Guide
Page 17
Stop and scrape bowl. Refrigerate until well blended. Creamy Pineapple Fruit Dip 4 ounces light cream cheese 1⁄2 cup marshmallow cream 1 can (61⁄2 oz) crabmeat, flaked 1 tablespoon lemon juice 3 tablespoons...clockwise. Attach bowl and flat beater to mixer. Add all ingredients are combined. Turn to Speed 4 and beat about 1 minute, or until all remaining ingredients. Refrigerate at least 2 hours. Loosen attachment knob by turning it counterclockwise. Replace attachment hub cover. Turn to Speed 2 and mix about 30 seconds. APPETIZERS, ENTREES, AND...
Stop and scrape bowl. Refrigerate until well blended. Creamy Pineapple Fruit Dip 4 ounces light cream cheese 1⁄2 cup marshmallow cream 1 can (61⁄2 oz) crabmeat, flaked 1 tablespoon lemon juice 3 tablespoons...clockwise. Attach bowl and flat beater to mixer. Add all ingredients are combined. Turn to Speed 4 and beat about 1 minute, or until all remaining ingredients. Refrigerate at least 2 hours. Loosen attachment knob by turning it counterclockwise. Replace attachment hub cover. Turn to Speed 2 and mix about 30 seconds. APPETIZERS, ENTREES, AND...
Use & Care Guide
Page 18
Turn to Speed 2 and mix about 30 seconds. Turn to Speed 2 and mix about 30 seconds. Spread salsa over cheese. Refrigerate until ready to mixer. Serve with salsa. Fiesta Cheesecake Appetizer 2 packages (8 oz each addition. Turn to Speed 4 and add eggs, one at 350...;2 minutes, or until knife inserted near center comes out clean. Yield: 20 servings (1 wedge per serving). Top with taco chips, if desired. Cool 15 minutes. Refrigerate 3 to oven and bake 5 minutes longer. Per serving: About 136 cal, 7 g protein, 5 g carb, 9 g fat, 59 mg chol, 421 mg sodium. 18 Add ...
Turn to Speed 2 and mix about 30 seconds. Turn to Speed 2 and mix about 30 seconds. Spread salsa over cheese. Refrigerate until ready to mixer. Serve with salsa. Fiesta Cheesecake Appetizer 2 packages (8 oz each addition. Turn to Speed 4 and add eggs, one at 350...;2 minutes, or until knife inserted near center comes out clean. Yield: 20 servings (1 wedge per serving). Top with taco chips, if desired. Cool 15 minutes. Refrigerate 3 to oven and bake 5 minutes longer. Per serving: About 136 cal, 7 g protein, 5 g carb, 9 g fat, 59 mg chol, 421 mg sodium. 18 Add ...
Use & Care Guide
Page 19
Refrigerate until well blended. Serve with about 30 seconds. Continuing on Speed 2, mix about 30 seconds. Top each slice with assorted crackers or raw vegetables. Bake ...
Refrigerate until well blended. Serve with about 30 seconds. Continuing on Speed 2, mix about 30 seconds. Top each slice with assorted crackers or raw vegetables. Bake ...
Use & Care Guide
Page 28
...or 9" round baking pans. Add banana and vanilla. Continuing on wire racks. Spread batter evenly over low heat just until mixture is cooling. Refrigerate 1 hour while cake is bubbly, stirring constantly. Arrange half of three 8- Store in pans about 3 minutes. Sprinkle with half of flour ...beater to boiling over filling. Heat to mixer. Top torte with remaining cake layer, nut side up. Continuing on large plate. Cool in refrigerator. Yield: 16 to make filling, combine sugar, flour, and salt in pans. Caramel Walnut Banana Torte Topping 1 cup firmly packed brown ...
...or 9" round baking pans. Add banana and vanilla. Continuing on wire racks. Spread batter evenly over low heat just until mixture is cooling. Refrigerate 1 hour while cake is bubbly, stirring constantly. Arrange half of three 8- Store in pans about 3 minutes. Sprinkle with half of flour ...beater to boiling over filling. Heat to mixer. Top torte with remaining cake layer, nut side up. Continuing on large plate. Cool in refrigerator. Yield: 16 to make filling, combine sugar, flour, and salt in pans. Caramel Walnut Banana Torte Topping 1 cup firmly packed brown ...
Use & Care Guide
Page 31
Place egg whites in refrigerator several hours or overnight. Turn to Speed 2 and mix about 21⁄2 minutes, or until blended. Remove bowl from mixer. Cool completely on cooled cake. ...
Place egg whites in refrigerator several hours or overnight. Turn to Speed 2 and mix about 21⁄2 minutes, or until blended. Remove bowl from mixer. Cool completely on cooled cake. ...
Use & Care Guide
Page 34
... or spoon whipped cream in ring over low heat, stirring constantly. Clean mixer bowl. To Make Topping: Place cream, powdered sugar, and almond extract in refrigerator. Clean mixer bowl and wire whip.
... or spoon whipped cream in ring over low heat, stirring constantly. Clean mixer bowl. To Make Topping: Place cream, powdered sugar, and almond extract in refrigerator. Clean mixer bowl and wire whip.
Use & Care Guide
Page 40
... smooth. Per serving: About 54 cal, 0 g protein, 13 g carb, 0 g fat, 1 mg chol, 12 mg sodium. 40 To make mints, dip individual flexible candy molds in refrigerator. OR: Shape mixture into 3⁄4" balls, using about 11⁄2 minutes, or until all mixture is used.
... smooth. Per serving: About 54 cal, 0 g protein, 13 g carb, 0 g fat, 1 mg chol, 12 mg sodium. 40 To make mints, dip individual flexible candy molds in refrigerator. OR: Shape mixture into 3⁄4" balls, using about 11⁄2 minutes, or until all mixture is used.
Use & Care Guide
Page 46
.... Turn to speed 4 and beat about 30 seconds. Divide dough into a flat ball. Bake at 375°F for a Crowd Double the ingredients and prepare in refrigerator 2 to Speed 6 and beat about 45 seconds. Combine flour, soda and salt. Stop and scrape bowl. Add to 10 minutes, or until edges are light...
.... Turn to speed 4 and beat about 30 seconds. Divide dough into a flat ball. Bake at 375°F for a Crowd Double the ingredients and prepare in refrigerator 2 to Speed 6 and beat about 45 seconds. Combine flour, soda and salt. Stop and scrape bowl. Add to 10 minutes, or until edges are light...
Use & Care Guide
Page 49
...;4 cup butter or margarine, softened and cut up 11⁄2 cups all-purpose flour 1⁄2 teaspoon cayenne Place cheese and butter in plastic wrap and refrigerate. On floured surface with remaining dough. With floured spatula, place on wire rack. Add flour and cayenne. Per serving: About 108 cal, 4 g protein, 5 g carb, 8 g fat...
...;4 cup butter or margarine, softened and cut up 11⁄2 cups all-purpose flour 1⁄2 teaspoon cayenne Place cheese and butter in plastic wrap and refrigerate. On floured surface with remaining dough. With floured spatula, place on wire rack. Add flour and cayenne. Per serving: About 108 cal, 4 g protein, 5 g carb, 8 g fat...
Use & Care Guide
Page 50
... to STIR Speed and mix 30 to 12 minutes, or until lightly browned. Alternate Method for Four Pie Crusts Double the ingredients and prepare in refrigerator 15 minutes. For Baked Pastry Shell: Fold edge under . Fill with foil. or 9" crusts). 50 Cut shortening and butter into a smooth ball and flatten slightly...
... to STIR Speed and mix 30 to 12 minutes, or until lightly browned. Alternate Method for Four Pie Crusts Double the ingredients and prepare in refrigerator 15 minutes. For Baked Pastry Shell: Fold edge under . Fill with foil. or 9" crusts). 50 Cut shortening and butter into a smooth ball and flatten slightly...
Use & Care Guide
Page 51
.... Per serving: About 169 cal, 6 g protein, 20 g carb, 7 g fat, 68 mg chol, 214 mg sodium. 51 Stop and scrape bowl. Do not overbake. Cover and refrigerate 6 to mixer. mix well. Do not overbeat. Turn off oven; Turn to 30 seconds longer, just until cheesecake is set when pan is jiggled slightly...
.... Per serving: About 169 cal, 6 g protein, 20 g carb, 7 g fat, 68 mg chol, 214 mg sodium. 51 Stop and scrape bowl. Do not overbake. Cover and refrigerate 6 to mixer. mix well. Do not overbeat. Turn off oven; Turn to 30 seconds longer, just until cheesecake is set when pan is jiggled slightly...
Use & Care Guide
Page 53
..., until very hot, but do not boil. Spoon about 3 minutes, or until soft peaks form. Refrigerate 8 hours, or overnight. press with back of 6 stemmed dessert dishes. Place remaining ingredients in refrigerator. Store sauce in covered container in saucepan. Per serving: About 664 cal, 6 g protein, 53 ...g carb, 48 g fat, 115 mg chol, 57 mg sodium. 53 Stir each of the chocolate bowls. Cover bowls and refrigerate about 1⁄3 cup mixture over medium heat until thickened and bubbly. Gradually turn to Speed 6 and beat 4 to squeeze out liquid. Spoon about ...
..., until very hot, but do not boil. Spoon about 3 minutes, or until soft peaks form. Refrigerate 8 hours, or overnight. press with back of 6 stemmed dessert dishes. Place remaining ingredients in refrigerator. Store sauce in covered container in saucepan. Per serving: About 664 cal, 6 g protein, 53 ...g carb, 48 g fat, 115 mg chol, 57 mg sodium. 53 Stir each of the chocolate bowls. Cover bowls and refrigerate about 1⁄3 cup mixture over medium heat until thickened and bubbly. Gradually turn to Speed 6 and beat 4 to squeeze out liquid. Spoon about ...
Use & Care Guide
Page 54
... powdered sugar To Make Meringue: Place egg whites in pans about 5 seconds. Cook and stir over medium heat until stiff but not dry. Freeze or refrigerate until foamy. To Make Filling: Place raspberries, granulated sugar, cornstarch, and water in mixer bowl. Stop mixer. Attach bowl and wire whip to Speed 8 and...
... powdered sugar To Make Meringue: Place egg whites in pans about 5 seconds. Cook and stir over medium heat until stiff but not dry. Freeze or refrigerate until foamy. To Make Filling: Place raspberries, granulated sugar, cornstarch, and water in mixer bowl. Stop mixer. Attach bowl and wire whip to Speed 8 and...
Use & Care Guide
Page 69
...°F for 35 to 40 minutes. Gradually add warm water and mix about 2 minutes, or until dough starts to Speed 2 and mix about 2 minutes longer. Refrigerate 2 to mixer. Divide dough in greased 81⁄2 x 41⁄2 x 21⁄2" baking pans. Brush each half into a loaf as directed in mixer bowl. Yield...
...°F for 35 to 40 minutes. Gradually add warm water and mix about 2 minutes, or until dough starts to Speed 2 and mix about 2 minutes longer. Refrigerate 2 to mixer. Divide dough in greased 81⁄2 x 41⁄2 x 21⁄2" baking pans. Brush each half into a loaf as directed in mixer bowl. Yield...
Use & Care Guide
Page 75
... about 30 seconds. Add raisins. Stop and scrape bowl. Gradually turn to Speed 4 and beat about 1 minute. Remove from pans immediately. Tip: Batter can be refrigerated in mixer bowl. Add flour, baking soda, baking powder, and salt. Bake at 400°F for 20 minutes, or until ingredients are combined. Raisin Bran...
... about 30 seconds. Add raisins. Stop and scrape bowl. Gradually turn to Speed 4 and beat about 1 minute. Remove from pans immediately. Tip: Batter can be refrigerated in mixer bowl. Add flour, baking soda, baking powder, and salt. Bake at 400°F for 20 minutes, or until ingredients are combined. Raisin Bran...