User manual KITCHENAID STAND MIXER KSM50P

[. . . ] YIP Stand Mixer Instructions and Recipes ® 1-800-541-6390 Details Inside Total 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 is covered by our one year full warranty. Please follow these instructions to receive this 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. [. . . ] Combine sugar, salt, evaporated milk, corn syrup, and chocolate in pan. Cook and stir over medium heat until chocolate melts and sugar dissolves. Cook to soft ball stage (236°F) without stirring. 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. Spread in buttered 9x9x2-inch baking pan. Yield: 64 servings (1 square per serving). Per serving: About 43 cal, 1 g pro, 7 g carb, 2 g fat, 1 mg chol, 13 mg sod. 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. Cook and stir over medium heat to hard ball stage (248°F). Remove from heat and let stand until temperature drops to 220°F, without stirring. Turn to Speed 8 and whip about 1 minute, or until soft peaks form. 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. Turn to Stir Speed and add walnuts, mixing just until blended. Drop mixture from measuring tablespoon onto waxed paper or greased baking sheet to form patties. Yield: 20 servings (2 pieces per serving). Per serving: About 192 cal, 2 g pro, 40 g carb, 4 g fat, 0 mg chol, 15 mg sod. 43 CHOCOLATE CHIP COOKIES 1 cup sugar 1 cup firmly packed brown sugar 1 cup margarine or butter, softened 2 eggs 11/2 teaspoons vanilla 1 teaspoon baking soda 1 teaspoon salt 3 cups all-purpose flour 12 ounces semi-sweet chocolate chips Place sugar, brown sugar, margarine, eggs, and vanilla in mixer bowl. Turn to Speed 2 and mix about 30 seconds. Turn to Speed 4 and beat about 30 seconds. Gradually add baking soda, salt, and flour to sugar mixture and mix about 2 minutes. Turn to Speed 2 and mix about 30 seconds. Turn to Stir Speed and add chocolate chips, mixing about 15 seconds. [. . . ] Pour about 1/3 cup batter for each pancake onto griddle. Cook 1 to 2 minutes, or until bubbles form on surface and edges become dry. Turn and cook 1 to 2 minutes longer, or until golden brown on underside. Yield: 4 servings (2 pancakes per serving). [. . . ]