Page 2 - Total Replacement Warranty
Total Replacement Warranty We’re so confident thequality of our productsmeets the exactingstandards ofKitchenAid that, ifyour food processorshould fail within the firstyear of ownership, KitchenAid willarrange to deliver an identical orcomparable replacement to your doorfree of charge and arrange to...
Page 3 - Table of Contents
3 Table of Contents Total Replacement Warranty ....................................................................................2Important Safeguards ................................................................................................4Warranty ............................................
Page 4 - IMPORTANT SAFEGUARDS; SAVE THESE INSTRUCTIONS
4 IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always befollowed including the following: 1. Read all instructions.2. To protect against risk of electrical shock do not put food processor in water or other liquid. 3. Close supervision is necessary when any a...
Page 5 - WARNING
5 a r b Your safety and the safety of others is very important. We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages.This is the safety alert symbol.This symbol alerts you to hazards that can kill or hurt you andothers.All saf...
Page 7 - Standard First Year Warranty; How To Arrange For Service — Outside The USA
7 a r b Standard First Year Warranty (Required Warranty Service for Puerto Rico) Take the food processor or ship prepaidand insured to the nearest AuthorizedService Center (nearest AuthorizedService Center location can be obtainedby calling 1-800-541-6390 , 8 a.m. to 8 p.m., Monday through Friday, 9...
Page 8 - If You Need Service or Assistance; Electrical Requirements
8 If You Need Service or Assistance KEEP A COPY OF THE SALESRECEIPT SHOWING THE DATE OFPURCHASE. PROOF OF PURCHASEWILL ASSURE YOU OF IN-WARRANTY SERVICE. If your food processor shouldmalfunction or fail to operate,check the following: - Is the food processor plugged in?- Are all the interlock switch...
Page 12 - Assembling Your Food Processor
12 a r b 1. Before using your food processor for the first time, wash the work bowl,work bowl cover, mini bowl, feedtube pusher and blades either byhand or in the dishwasher, see Careand Cleaning, page 18. 2. Uncoil needed length of cord from storage area beneath power base.Place power base on a dry...
Page 15 - Egg Whip (Professional Model KFPM650 Only)
15 a r b The Egg Whip is designed to whip eggwhites or heavy cream for use astoppings or meringues. For best results,at least 1 cup of heavy cream or 3 eggwhites should be whipped at a time.Whipping smaller quantities may notresult in maximum volume. To Assemble Egg Whip: 1. Place Egg Whip stem on m...
Page 16 - Operating Your Food Processor
• Before operating the food processor, be sure the work bowl, blades andwork bowl cover are properlyassembled on the food processorpower base (see page 12). • The Clean Touch ™ OFF/ON/PULSE control pads take just a touch of yourfinger for optimum control andconvenience in operating the foodprocessor...
Page 17 - Disassembling Your Food Processor
a r b Disassembling Your Food Processor • Turn the work bowl cover to the left and remove. • If using a disc, remove it before removing the bowl. Place two fingersunder each side of the disc and lift itstraight up. Remove the disc stem. • Turn the work bowl to the left to unlock it from the base. Li...
Page 18 - Care and Cleaning
• Always make sure off pad has been pushed and unplug food processorbefore cleaning. Wipe food processorbase with warm sudsy cloth; wipeclean with a damp cloth. Dry with asoft cloth. • All the other parts of your KitchenAid ® food processor are dishwasher safe. Be sure to load themaway from exposed ...
Page 19 - Food Processing Tips
a r b Food Processing Tips 19 USING THE MULTIPURPOSE BLADE To chop fresh fruits or vegetables: Peel, core, and/or remove seeds. Cutfood in 1 to 1 1 ⁄ 2 -inch pieces. Process food to desired size, using short pulses,1 to 2 seconds each time. Scrape sidesof bowl, if necessary. To puree cooked fruits a...
Page 22 - Helpful Hints
22 a r b Helpful Hints ■ Organize processing tasks to minimize bowl cleanup. Process dryor firm ingredients before liquidingredients. ■ Do not overfill work bowl or mini bowl. For thin mixtures, fill workbowl up to 1 ⁄ 2 to 2 ⁄ 3 full. For thicker mixtures, fill work bowl up to 3 ⁄ 4 full. For liqui...
Page 24 - APPETIZERS
Page 25 - STUFFED JUMBO MUSHROOMS
a ~ b 25 1 slice firm white bread, broken in 1-inch pieces 1 shallot, quartered1 clove garlic 14 ounces jumbo mushrooms, cleaned 6 ounces ground sausage 1 / 2 teaspoon drymustard 1 teaspoon Worcestershiresauce 1-2 tablespoons margarine or butter 1 / 2 cup freshly gratedParmesan cheese (see TIPS) Pos...
Page 26 - SMOKY CHICKEN PATÉ
a ~ b 26 1 tablespoon fresh rosemary leaves or 1 teaspoon crusheddried rosemary 1 onion, cut in 1-inch pieces 4 slices bacon 3 / 4 pound chickenlivers 1 1 / 2 cups cookedchicken, cut in 1-inch pieces 1 / 4 pound (about 1cup) ham, cut in 1-inch cubes 3 hard-cooked egg yolks 2 tablespoons brandy 1 / 2...
Page 27 - SEASONED CHEESE STRAWS
a ~ b 27 8 ounces American process cheese,room temperature,cut in 1-inch pieces 6 tablespoons butter, room temperature,cut in 1 / 2 -inch pieces 1 teaspoon chili powder 1 / 4 teaspoon salt 1 / 8 teaspoon crushedred pepper 1 tablespoon milk or cream 1 teaspoon Worcestershiresauce 1 cup all-purpose fl...
Page 28 - SPICY DEVILED EGGS
a ~ b 28 1 -2 chipotle peppers* 1 / 4 cup packed freshcilantro leaves 1 / 2 small onion, cut in 1-inch pieces 6 hard-cooked eggs, peeled, cut in halflengthwise 2 tablespoons reduced-caloriemayonnaise 1 / 4 teaspoon salt Soak peppers for 10 minutes in 1 / 4 cup boiling water. Position mini bowl and m...
Page 29 - CHEESY CARAMELIZED ONION SQUARES
a ~ b 29 4 ounces Monterey Jack cheese 2 medium onions2 teaspoons vegetable oil 2 tablespoons strawberry-applejelly or apply jelly 2 teaspoons dry sherry 1 sheet (from 17 1 / 4 -oz. pkg.) frozen puffpastry, thawed 1 egg white, beaten 1 / 2 cup freshly gratedParmesan cheese (see TIPS) Position 4 mm s...
Page 30 - SHRIMP DILL DIP
a ~ b 30 1 / 4 medium onion, cutin 1-inch pieces 1 package (8 oz.) light cream cheese,softened 1 / 2 cup light sour cream 1 / 4 cup reduced-caloriemayonnaise 1 teaspoon dill1 teaspoon horseradish 1 / 4 teaspoon hot peppersauce 1 cup (4 oz.) small fully cooked shrimp Position multipurpose blade in wo...
Page 31 - VEGETABLE TERRINE
a ~ b 31 2 medium carrots, cut in 2 1 / 2 -inch lengths 1 / 4 cup water 1 tablespoon sugar1 tablespoon lemon juice 1 medium onion, cut in 1-inch pieces 10 ounces (about 8 cups packed)spinach leaves,washed and dried 2-3 tablespoons peanut oil 3 / 4 cup fat-free eggsubstitute or 3 eggs 1 1 / 2 cups co...
Page 32 - GORGONZOLA CHEESE BALL
a ~ b 32 1 / 2 cup shelledpistachio nuts or pecans 1 shallot, quartered4 ounces white Cheddar cheese, cutin 1 / 2 -inch cubes 6 ounces Gorgonzola or blue cheese,crumbled 4 ounces light cream cheese, slightlysoftened, cut in 1-inch slices 1 / 4 cup ( 1 / 2 stick) margarine orbutter, slightlysoftened,...
Page 33 - CHEESY HOT SALMON DIP
33 4 green onions, cut in 1-inch pieces,including green tops 1 pkg. (8 oz.) light cream cheese, atroom temperature,cut in 1-inch pieces 4 ounces Camembert or Brie cheese, cutin 1-inch pieces 1 can (7 1 / 2 oz.) red salmon, (bones,skin, and darkmeat removed) 1 jar (6 oz.) marinatedartichoke hearts,dr...
Page 34 - SALADS AND DRESSINGS
Page 35 - CHICKEN CHUTNEY SALAD; SPICY JICAMA SALAD
1 small carrot, cut in 4 pieces 3 cups cooked chicken chunks 2 medium pears or 1 medium mango 1 medium green bell pepper 1 / 2 small (about 1 / 2 lb.) red cabbage Dressing 6 tablespoons reduced-caloriemayonnaise 1 / 4 cup chutney 3 tablespoons skim or low-fat milk 1 teaspoon curry powder Position mu...
Page 36 - CHOPPED CHICKEN
3 cups cooked chicken chunks 1 cup cooked wild rice1 small red bell pepper, cut in 4 pieces 1 rib celery, cut in 4 pieces 6 green onions, cut in 1-inch pieces Spicy Dressing 1 / 4 cup vegetable oil 4 teaspoons red wine vinegar 4 teaspoons Dijon mustard 1 / 4 - 1 / 2 teaspoon hot pepper sauce 1 / 8 -...
Page 37 - RED CABBAGE SLAW; SHREDDED SUMMER SQUASH SALAD
1 / 2 medium (about 3 / 4 lb.) red cabbage 1 medium Granny Smith or goldendelicious apple,cored, cut in 4 pieces each Dressing 1 / 2 cup nonfat yogurt 1 / 4 cup nonfatmayonnaise 2 tablespoons fresh lemon juice 1 1 / 2 teaspoons sugar Position reversible slicing/shredding disc in workbowl to slice. A...
Page 38 - CARROT AND DATE SALAD
5 medium carrots, cut in 2 1 / 2 -inch pieces 1 / 2 cup chopped dates 4 small lettuce leaves3 tablespoons toasted pecans Dressing 1 / 4 cup nonfatmayonnaise 2 tablespoons orange juice 1 / 2 teaspoon gratedorange peel Position 4 mm shredding disc in work bowl. Addcarrots. Process to shred. Remove to ...
Page 39 - HOT POTATO SALAD
4 medium potatoes, boiled, peeled 1 medium onion, cut in 4 pieces 4 slices bacon4 teaspoons all- purpose flour 4 teaspoons sugar 1 / 2 teaspoon celery seed 1 / 4 teaspoon blackpepper 1 / 2 cup water 1 / 4 cup vinegar 1 jar (2 oz.) diced pimientos, drained Position 4 mm slicing disc in work bowl. Add...
Page 40 - VEGETABLE CRUNCH SALAD
1 / 3 small head (about 1 / 2 lb.) cauliflower, cut into florets 1 stalk (about 3 / 4 lb.) broccoli, cut intoflorets 2 medium carrots, cut in 2 1 / 2 -inch pieces Vinaigrette Dressing 1 / 4 cup vegetable oil 2 tablespoons red wine vinegar 1 tablespoon fresh lemon juice 2 green onions, cut in 1-inch ...
Page 41 - CREAMY ORANGE DRESSING
1 package (8 oz.) light cream cheese,softened 1 can (6 oz.) frozen orange juiceconcentrate, thawed 2 tablespoons skim or low-fat milk 1 1 / 2 teaspoons sugar 1 / 4 cup pecans Position multipurpose blade in work bowl. Addcream cheese, orange juice concentrate, milk, andsugar. Process until very smoot...
Page 42 - SOUPS AND SANDWICHES
Page 43 - CREAMY BROCCOLI SOUP
2 tablespoons fresh parsley 4 ounces Cheddar cheese 1 small onion, cut in 1-inch pieces 1 / 2 rib celery, cut in 1-inch pieces 1 tablespoon vegetable oil 1 pound broccoli3 cups reduced- sodium chickenbroth 2 teaspoons Dijon mustard 1 teaspoon curry powder 1 / 8 teaspoon blackpepper 2 cups skim or lo...
Page 44 - CREAMY LENTIL SOUP
1 / 2 cup loosely packedfresh parsley leaves 3 slices bacon1 large carrot, cut in 3-inch pieces 1 clove garlic, quartered 2 ribs celery, cut in 1-inch pieces 1 medium onion, cut in 1-inch pieces 2 cups lentils, rinsed, sorted 6 1 / 2 cups reduced-sodium chickenbroth, divided 1 can (8 oz.) tomato sau...
Page 45 - FRENCH ONION SOUP EN CASSEROLE
4 ounces Gruyere or Swiss cheese 3 large onions2 tablespoons margarine or butter 1 tablespoon all- purpose flour 1 / 2 teaspoon blackpepper 5 cups low-sodium beef broth 1 / 2 cup dry sherry 1 teaspoon Worcestershire sauce 2 cups large home- style croutons or 6 slices toastedFrench bread 2 ounces fre...
Page 46 - WINTER ROOT SOUP WITH POTATOES
1 / 4 cup fresh parsleyleaves 3 tablespoons olive oil1 large leek, white part only, cut in 1-inch pieces 3 parsnips, cut in 2 1 / 2 -inch pieces 2 large carrots, cut in 2 1 / 2 -inch pieces 1 rib celery, cut in 2 1 / 2 -inch pieces 1 turnip2 potatoes 1 / 2 teaspoon groundallspice 1 cup water4 cups r...
Page 47 - CALICO CORN CHOWDER
1 clove garlic1 medium onion, cut in 1-inch pieces 1 rib celery, cut in 1-inch pieces 1 tablespoon vegetable oil 2 cups fresh or frozen (thawed) cornkernels 2 medium potatoes1 medium carrot, cut in 2 1 / 2 -inch pieces 3 cups water 1-2 teaspoons dried marjoram 1 teaspoon seasoned salt 1 / 4 teaspoon...
Page 48 - CHEESE SANDWICH SPREAD
1 / 2 red bell pepper, cutin half, seedsremoved 8 ounces sharp process Americancheese, cut in 1-inch cubes 4 ounces cream cheese, cut in 1-inch cubes 1 / 3 cup reduced-caloriemayonnaise 1 teaspoon dry mustard 1 teaspoon Worcestershiresauce 1 / 4 teaspoon cayennepepper To roast red bell pepper, place...
Page 49 - CHUTNEY CHICKEN SPREAD
2 cups cooked chicken, cut in 1 / 2 -inch pieces 1 / 2 cup jicama, cut in 1 / 2 -inch cubes 1 / 4 cup walnuts 1 / 3 cup reduced-caloriemayonnaise 1 / 3 cup mango chutney 1 / 4 teaspoon salt 1 / 8 teaspoon blackpepper Position multipurpose blade in work bowl. Addchicken. Pulse 5 times, about 1 second...
Page 50 - VEGETABLE HOAGIE
1 clove garlic1 tablespoon fresh basil leaves or 1 teaspoon dried basil 1 / 4 cup stuffed greenolives 1 / 4 cup pitted ripeolives 6 ounces provolone cheese 2 large carrots, cut in 2 1 / 2 -inch pieces 2-3 tablespoons olive oil 1 medium zucchini, cut in 2 1 / 2 -inch pieces 1 / 4 red onion 2 medium p...
Page 51 - VEGETABLES AND SIDE DISHES
Page 52 - DILLED CUCUMBERS AND ONIONS
2 medium cucumbers, peeled 1 small onion Dressing 1 / 2 cup white winevinegar 1 / 4 cup fresh dill weed 2 tablespoons sugar 1 / 4 teaspoon salt 1 / 4 teaspoon blackpepper Position reversible slicing/shredding disc in workbowl to slice. Add cucumbers and onions. Process toslice. Remove to shallow dis...
Page 53 - SAUTÉED ZUCCHINI AND PEPPERS
3 medium zucchini, cut in 2 1 / 2 -inch pieces 2 medium bell peppers, red and/oryellow, cut inquarters 2 tablespoons margarine or butter 3 / 4 teaspoon dried dill weed 1 clove garlic, minced 1 / 8 - 1 / 4 teaspoon salt 1 / 8 - 1 / 4 teaspoon blackpepper Position 4 mm slicing disc in work bowl. Addzu...
Page 54 - AND NOODLE CASSEROLE; SHREDDED BEETS
1 / 2 medium (about 3 / 4 lb.) green cabbage 2 ounces Cheddar cheese 1 medium onion, cut in 4 pieces 1 / 4 cup loosely packedparsley leaves 1 tablespoon margarine or butter 1 / 4 cup water 2 cups cooked noodles1 can (10 3 / 4 oz.) low- sodium cream ofmushroom soup 3 / 4 cup skim or low-fat milk 1 ja...
Page 55 - ZUCCHINI PATTIES
1 pound carrots, cut in 2 1 / 2 -inch pieces 1 / 4 cup water 1 / 4 teaspoon salt 2 tablespoons honey1 tablespoon margarine or butterCinnamon, ifdesired Position reversible slicing/shredding disc in workbowl to slice. Add carrots. Process to slice. In small saucepan, combine water and salt. Heat tobo...
Page 56 - RICE PILAF WITH VEGETABLES
1 medium carrot, cut in 4 pieces 1 rib celery, cut in 4 pieces 1 small onion, cut in 4 pieces 1 / 3 cup loosely packedparsley leaves 2 tablespoons margarine or butter 1 cup uncooked white rice 1 can (14 1 / 2 oz.) vegetable broth 1 / 4 - 1 / 2 teaspoon blackpepper 1 / 2 cup freshly gratedParmesan ch...
Page 57 - LAYERED EGGPLANT CASSEROLE
1 medium (about 1 1 / 4 to 1 1 / 2 lb.) eggplant, peeled 3 ounces mozzarella cheese 1 / 4 cup loosely packedparsley leaves 1 cup no-fat ricotta cheese 1 / 2 cup freshly gratedParmesan cheese (see TIPS) 1 egg white, slightly beaten 1 / 4 teaspoon blackpepper 2 cups spaghetti sauce Spray 12 x 8 x 2-in...
Page 58 - MAIN DISHES
Page 60 - BEEF FAJITAS
1 medium jalapeno pepper, seeds andstem removed 2 cloves garlic1 medium red bell pepper, seeded,halved lengthwise 1 medium green pepper, seeded,halved lengthwise 2 medium onions, halved lengthwise 1 / 4 cup water 2 tablespoons reduced-sodium soysauce 1 tablespoon brown sugar 2 teaspoons cornstarch 1...
Page 61 - TARRAGON CHICKEN PATTIES
1 / 3 cup skim or low-fat milk 1 tablespoon all-purpose flour 1 / 2 teaspoon driedtarragon 1 / 4 teaspoon salt 1 / 8 teaspoon blackpepper 1 teaspoon lemon juice 1 / 4 cup fat-free eggsubstitute or 1 egg,beaten 1 1 / 2 cups cubed cookedchicken or turkeybreast meat 1 rib celery, cut in 1-inch pieces 2...
Page 62 - SZECHWAN PORK
3 cloves garlic1 piece (1 1 / 2 -inch long, 1-inch indiameter) freshginger root, peeled 3 / 4 pound porktenderloin, trimmedand sliced (see TIPS) 2 tablespoons reduced-sodium soysauce, divided 3 / 4 teaspoon crushedred pepper flakes,divided 1 medium red or green bell pepper,seeded, halvedlengthwise 2...
Page 63 - CHICKEN AND BROCCOLI STIR-FRY
2 cloves garlic1 egg white1 tablespoon cornstarch, divided 1 tablespoon plus 1 teaspoon reduced-sodium soy sauce,divided 1 / 2 teaspoon sesame oil 1 / 4 teaspoon crushedred pepper flakes 1 / 8 teaspoon ginger 2 whole boneless, skinless chickenbreasts, sliced (see TIPS) 3 / 4 cup reduced-sodiumchicke...
Page 64 - TURKEY SLICES WITH
1 / 3 cup loosely packedfresh basil leaves 1 / 4 cup loosely packedfresh parsley 3 cloves garlic1 medium onion, halved lengthwise 4 teaspoons olive oil, divided 2 firm ripe medium tomatoes, cored, cutin 8 pieces each 1 / 2 teaspoon brownsugar 1 / 2 teaspoon salt 1 / 8 - 1 / 4 teaspoon crushedred pep...
Page 65 - VEGETABLE EGG FOO YUNG
1 small carrot, cut in 4 pieces 2 green onions, cut in 1-inch pieces 1 cup fresh mushrooms 1 small onion5 teaspoons peanut oil, divided 1 1 / 2 cups fat-free eggsubstitute or 6 eggs 1 / 2 teaspoon salt 1 / 8 teaspoon blackpepper 2 cups (8 oz.) fresh bean sprouts 1 cup reduced-sodium chicken broth 2 ...
Page 66 - SPICY CHICKEN LO MEIN
2 cloves garlic1 piece (1 1 / 2 inch long, 1 inch indiameter) freshginger root, peeled 1 egg white2 tablespoons plus 2 teaspoonsreduced-sodium soysauce, divided 1 tablespoon cornstarch, divided 1 / 2 teaspoon sesame oil 1 / 4 - 1 / 2 teaspoon crushedred pepper flakes 1 whole boneless, skinless chick...
Page 67 - BEEF CHOW MEIN
1 clove garlic2 teaspoons reduced- sodium soy sauce 1 tablespoon plus 1 teaspoon peanutoil, divided 1 tablespoon cornstarch, divided 1 / 4 teaspoon gingerDash black pepper 1 pound boneless beef sirloin, trimmed,sliced (see TIPS) 2 / 3 cup reduced-sodiumchicken broth 1 tablespoon oyster sauce 2 cups ...
Page 68 - SHRIMP AND SCALLOP SAUTÉ
2 cloves garlic1 medium onion, halved lengthwise 1 1 / 2 cups freshmushrooms 1 small carrot2 cups loosely packed spinach leaves,washed and dried 1 cup reduced-sodium chicken broth 2 teaspoons cornstarch 1 / 4 teaspoon crushedred pepper flakes 1 tablespoon peanut oil 1 1 / 2 teaspoons sesame oil 8 ou...
Page 69 - VEGETARIAN PIZZA
1 recipe white bread dough (pg.76) 8 ounces part-skim mozzarella orprovolone cheese 2 cloves garlic1 medium onion, halved lengthwise 1 tablespoon olive oil1 medium green bell pepper, seeded,halved lengthwise 1 cup fresh mushrooms 1 small zucchini or yellow summersquash 3 firm ripe medium tomatoes, c...
Page 70 - VEGETABLE-STUFFED CHICKEN BREASTS
4 boneless, skinless chicken breasthalves 2 cloves garlic 1 / 2 medium (about 8 oz.) head broccoli 2 medium shallots, halved 1 medium carrot1 tablespoon olive oil1 tablespoon margarine or butter 1 slice bread, torn in 4 pieces 1 / 4 cup toasted pine nuts* 1 / 2 teaspoon driedmarjoram 1 / 2 teaspoon ...
Page 71 - CHICKEN-VEGETABLE FRITTATA
1 medium shallot1 whole boneless, skinless chickenbreast, sliced (see TIPS) 1 cup fresh mushrooms 1 small zucchini 3 / 4 cup fat-free eggsubstitute or 3 eggs 2 teaspoons skim milk 1 / 4 teaspoon saltDash black pepper 2 ounces reduced-fat colby cheese Position multipurpose blade in work bowl. Withpro...
Page 72 - SATAY CHICKEN STRIPS
2 cloves garlic 1 / 4 cup reduced-sodiumsoy sauce 2 tablespoons peanut oil, divided 1 teaspoon brown sugar 1 / 4 teaspoon ginger 3 boneless, skinless chicken breasthalves, cut in 1 / 2 - inch strips (seeTIPS) 1 / 4 cup loosely packedcilantro leaves 1 small onion, quartered 1 / 3 cup peanut butter 1 ...
Page 73 - HAM LOAF
2 slices bread, torn in 4 pieces each 1 pound (about 2 1 / 2 cups) extra lean orregular ham, cut in1 1 / 2 -inch cubes 1 medium onion, quartered 1 / 4 medium green bellpepper, seeded,quartered 1 small carrot, cut in 3 pieces 1 / 2 pound lean groundturkey meat,crumbled 1 / 2 cup fat-free eggsubstitut...
Page 74 - BREADS
Page 75 - CRACKED WHEAT BREAD
1 cup water2 tablespoons margarine or butter 1 package active dry yeast 2 1 / 4 cups bread flour* 3 / 4 cup cracked wheat 2 tablespoons brown sugar 1 1 / 4 teaspoons salt Combine water and margarine in small saucepan.Heat over low heat until warm, 105˚F to 115˚F.Stir in yeast to dissolve. Position d...
Page 76 - WHITE BREAD
3 / 4 cup water 1 / 4 cup milk 2 tablespoons margarine or butter 1 package active dry yeast 3 cups bread flour*1 tablespoon sugar1 teaspoon salt Combine water, milk, and margarine in smallsaucepan. Heat over low heat until warm, 105˚F to115˚F. Stir in yeast to dissolve. Position dough blade in work ...
Page 77 - OATMEAL RAISIN SCONES
1 1 / 2 cups all-purposeflour 3 / 4 cup rolled oats 3 teaspoons baking powder 1 / 2 teaspoon cinnamon 1 / 4 teaspoon salt 1 tablespoon plus 1 teaspoon sugar,divided 1 / 3 cup raisins 1 / 3 cup cold margarineor butter, cut in 1 / 2 -inch pieces 1 / 4 cup fat-free eggsubstitute or 1 egg 1 / 2 cup half...
Page 78 - CRANBERRY PEAR COFFEE CAKE
Topping 1 / 4 cup packed brownsugar 2 tablespoons all-purpose flour 1 / 2 teaspoon cinnamon 1 tablespoon margarine or butter 1 firm ripe pear, peeled, cored Coffee Cake 1 / 2 cup sour cream 1 / 4 cup margarine orbutter, softened 1 / 2 cup sugar 1 / 4 cup fat-free eggsubstitute or 1 egg 1 1 / 4 cups ...
Page 79 - POPPYSEED ROLLS
1 / 3 cup warm water(105°F to 115°F) 1 package active dry yeast 1 / 2 cup skim or low-fat milk 3 tablespoons margarine orbutter, melted 1 / 4 cup fat-free eggsubstitute or 1 egg,slightly beaten 3 cups bread flour*3 tablespoons sugar1 teaspoon salt1 cup poppyseed filling Dissolve yeast in warm water;...
Page 80 - BISCUITS
2 cups all-purpose flour 3 teaspoons baking powder 1 / 2 teaspoon salt 1 / 3 cup shortening 2 / 3 cup skim or low-fat milk Position multipurpose blade in work bowl. Addflour, baking powder, and salt. Pulse 3 times, about1 second each time, until mixed. Add shortening.Pulse 5 to 6 times, about 1 seco...
Page 81 - ZUCCHINI CHOCOLATE CHIP BREAD
1 medium zucchini, cut in 2 1 / 2 -inch lengths 1 / 2 cup margarine orbutter, slightlysoftened 3 / 4 cup sugar 1 teaspoon cinnamon1 teaspoon baking powder 1 / 2 teaspoon bakingsoda 1 / 2 teaspoon salt 1 / 2 cup fat-free eggsubstitute or 2 eggs 1 / 2 cup buttermilk 1 teaspoon vanilla 3 / 4 cup miniat...
Page 82 - FLAVORED BUTTERS
Honey-Orange Butter 1 / 2 cup very soft butter,margarine, orreduced-caloriemargarine 2 tablespoons orange juice concentrate,thawed 1 tablespoon honey 1 / 2 teaspoon cinnamon Position mini bowl and mini blade in work bowl.Add all ingredients. Process until thoroughly mixed,about 30 seconds. Serve on ...
Page 83 - DESSERTS
Page 84 - CARROT CAKE
Cake 1 pound carrots, cut in 2 1 / 2 -inch lengths 2 cups sugar 2 / 3 cup vegetable oil 3 / 4 cup fat-free eggsubstitute or 3 eggs 2 teaspoons vanilla 2 1 / 4 cups all-purposeflour 2 teaspoons baking soda 2 teaspoons cinnamon 1 / 2 teaspoon salt 1 / 4 teaspoon nutmeg 1 / 2 cup pecan halves or pieces...
Page 85 - CHEESECAKE
Crust 16 2 1 / 2 -inch square graham crackers,broken in half 2 tablespoons sugar3 tablespoons, margarine orbutter, melted Filling 1 cup sugar Thin yellow peelfrom 1 mediumlemon, cut in strips 2 packages (8 oz. each) cream cheese 1 cup fat-free egg substitute or 4 eggs 1 / 4 cup fresh lemonjuice 2 ta...
Page 86 - FRESH FRUIT TART
Crust 1 pastry crust (pg.83)1 tablespoon fat-free egg substitute plus 1 teaspoon water or1 egg, beaten and 1 tablespoon water Filling 1 / 4 cup sugar 1 tablespoon cornstarch 3 / 4 cup skim or low-fat milk 1 / 4 cup fat-free eggsubstitute or 1 egg, beaten 1 / 2 teaspoon vanilla Fruit Topping 1 small ...
Page 87 - LIGHT CRANBERRY CREAM CHEESE BARS
3 / 4 cup driedcranberries or driedcherries 3 tablespoons apple juice or water 1 cup plus 1 tablespoon all-purpose flour,divided 1 1 / 3 cups old-fashionedrolled oats 3 / 4 cup packed brownsugar 1 / 2 teaspoon cinnamon 1 / 2 teaspoon bakingsoda 2 / 3 cup cold margarineor butter, cut up 1 package (8 ...
Page 88 - INSTANT CHOCOLATE SAUCE; ORANGE-CHOCOLATE MOUSSE
1 / 3 cup packed brownsugar 1 / 4 cup sugar 1 / 4 cup semi-sweetchocolate chips 1 / 3 cup skim orlow-fat milk 1 tablespoon margarine or butter 2 tablespoons light corn syrup 3 / 4 teaspoon vanilla Position multipurpose blade in work bowl. Addsugars and chocolate chips. Process until chocolateis fine...
Page 89 - PASTRY CRUST
One Crust 1 cup all-purpose flour 1 / 4 teaspoon salt 1 / 4 cup shortening 1 tablespoon cold margarine or butter 2 -4 tablespoons ice water Two Crusts 2 cups all-purpose flour 3 / 4 teaspoon salt 1 / 2 cup shortening 3 tablespoons cold margarine or butter 5 -7 tablespoons ice water Position multipur...
Page 90 - APPLE PIE
2 pastry crusts (pg.89) 1 / 3 cup sugar 1 / 4 cup packed brownsugar 2 tablespoons all-purpose flour 1 teaspoon cinnamon 1 / 8 teaspoon nutmeg 5 medium to large crisp apples (Galaor Rome), peeled,cored, halvedlengthwise 1 tablespoon margarine orbutter, cut up 2 teaspoons milk, if desired 1 tablespoon...
Page 91 - THUMBPRINT COOKIES
1 / 2 cup sugar 2 / 3 cup margarine orbutter, cut up 1 / 4 cup fat-free eggsubstitute or 1 egg 1 teaspoon vanilla 1 1 / 2 cups all-purposeflour 1 / 2 teaspoon bakingpowder 1 / 4 cup pecan orwalnut halves orpieces, if desired 2-3 tablespoons any flavor jelly Position multipurpose blade in work bowl. ...
Page 92 - COOKIE CRUMB CRUST
Graham Crust 20 2 1 / 2 -inch square graham crackers 3 tablespoons sugar 1 / 3 cup margarine orbutter, melted Position multipurpose blade in work bowl. Addcrackers or cookies and sugar. Process until fine,about 35 to 50 seconds. With processor running,add melted margarine through feed tube. Processu...
Page 93 - Optional Attachments and Accessories
93 • Reversible Thin (2mm) Slicing/Shredding Disc - Model KFPRD2 • Medium (4mm) Slicing Disc - Model KFPSL4 • Thick (6mm) Slicing Disc - Model KFPSL6 • Medium (4mm) Shredding Disc - Model KFPSH4 • Thick (6mm) Shredding Disc - Model KFPSH6 • French Fry Disc - Model KFPFF • Parmesan/Ice Grating Disc -...
Page 94 - NOTES