User manual KITCHENAID K5SS REV D

[. . . ] STAND MIXER INSTRUCTIONS AND RECIPES 1-800-541-6390 9706634D Details Inside 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 stand mixer will also be covered by our one year full warranty. Please follow these instructions to receive this high-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. [. . . ] 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 protein, 40 g carb, 4 g fat, 0 mg chol, 15 mg sodium. 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 oz semisweet chocolate chips Place sugars, butter, 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 mix about 15 seconds. Drop by rounded teaspoonfuls onto greased baking sheets, about 2" apart. Remove from baking sheets immediately and cool on wire racks. Yield: 54 servings (1 cookie per serving). Per serving: About 117 cal, 1 g protein, 17 g carb, 5 g fat, 8 mg chol, 106 mg sodium. VARIATIONS 2 cups raisins, coconut, or chopped walnuts may be substituted for chocolate chips. 36 Macadamia Chocolate Chunk Cookies 1 cup firmly packed brown sugar 3 /4 cup sugar 1 cup margarine or butter, softened 2 teaspoons vanilla 2 eggs 21/4 cups all-purpose flour, divided 1 /2 cup unsweetened cocoa powder 1 teaspoon baking soda 1 /2 teaspoon salt 1 package (8 oz) semisweet baking chocolate, cut into small chunks 1 jar (31/2 oz) macadamia nuts, coarsely chopped Place brown sugar, sugar, margarine, vanilla, and eggs in mixer bowl. Turn to Speed 2 and mix about 30 seconds. Turn to Speed 4 and beat about 1 minute. Add 1 cup flour, cocoa powder, baking soda, and salt. [. . . ] Turn and cook 1 to 2 minutes longer, or until golden brown on underside. Yield: 4 servings (2 pancakes per serving). Per serving: About 318 cal, 11 g protein, 41 g carb, 11 g fat, 6 mg chol, 490 mg sodium. Crispy Waffles 2 cups all-purpose flour 3 teaspoons baking powder 2 tablespoons sugar 1 /2 teaspoon salt 2 eggs, separated 11/4 cups low-fat milk 1 /4 cup butter or margarine, melted Combine flour, baking powder, sugar, and salt in mixer bowl. Turn to Speed 4 and mix about 30 seconds, or until ingredients are combined. [. . . ]