User manual KITCHENAID KB26G1X

[. . . ] 5 & 6 QUART STAND MIXER INSTRUCTIONS AND RECIPES 1-800-541-6390 Details Inside 9707946B 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 unit will also be covered by our one year full warranty. Please follow these instructions to receive this quality service. If you reside in the 50 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. [. . . ] Add 1 package (8 oz) semisweet baking chocolate, cut into small chunks, and 1 jar (31/2 oz) macadamia nuts, coarsely chopped. Bake at 325°F for 12 to 13 minutes, or until edges are set. Yield: 48 servings (1 cookie per serving. ) Per serving: About 125 cal, 2 g protein, 16 g carb, 7 g fat, 9 mg chol, 107 mg sodium. Cookies for the Freezer Double the ingredients and prepare in 6 qt mixer bowl. Yield: 108 servings for Chocolate Chip cookies or 96 servings for Macadamia Chocolate Chunk Cookies (1 cookie per serving). 43 Peanut Butter Cookies /2 cup peanut butter /2 cup butter or margarine, softened 1 /2 cup granulated sugar 1 /2 cup brown sugar 1 egg 1 /2 teaspoon vanilla 1 /2 teaspoon baking soda 1 /4 teaspoon salt 11/4 cups all-purpose flour 1 1 Place peanut butter and butter in mixer bowl. Turn to Speed 6 and beat about 1 minute, or until mixture is smooth. Turn to Speed 4 and beat about 1 minute. Gradually add all remaining ingredients to sugar mixture and mix about 30 seconds. Turn to Speed 2 and mix about 30 seconds. Place about 2 inches apart on ungreased baking sheets. Press flat with fork in a criss-cross pattern to 1/4-inch thickness. Bake at 375°F for 10 to 12 minutes, or until golden brown. Remove from baking sheets immediately and cool on wire racks. Yield: 36 servings (1 cookie per serving). Per serving: About 83 cal, 2 g protein, 10 g carb, 4 g fat, 6 mg chol, 81 mg sodium. Nutty Shortbread Bars 1 cup butter or margarine, softened 1 cup firmly packed brown sugar 2 cups all-purpose flour 1 teaspoon baking powder 1 /2 teaspoon salt 2 egg whites 1 cup chopped walnuts or pecans Place butter and brown sugar in mixer bowl. Turn to Speed 2 and mix about 11/2 minutes, or until soft dough forms. Press dough into greased 151/2 x 101/2 x 1-inch baking pan. Beat egg whites with fork until slightly foamy. Brush dough with egg whites, using only as much as needed to cover lightly. Per serving: About 139 cal, 2 g protein, 14 g carb, 8 g fat, 17 mg chol, 114 mg sodium. 44 Lemon Cream Cheese Bars Crust 2 cups all-purpose flour 1 /2 cup powdered sugar 1 cup (2 sticks) chilled butter, cut into chunks Cream Cheese Filling 1 package (8 oz) light cream cheese 1 /2 cup powdered sugar 2 tablespoons flour 2 eggs 1 teaspoon vanilla Lemon Filling 4 eggs 2 cups granulated sugar 1 /4 cup all-purpose flour 1 teaspoon grated lemon peel 1 /4 cup lemon juice Powdered sugar, if desired Place Crust ingredients in mixer bowl. Turn to STIR Speed and mix about 1 minute, or until well blended and mixture starts to stick together. Press into ungreased 151/2 x 101/2 x 1-inch baking pan. [. . . ] Turn to Speed 8 and whip until whites are stiff but not dry. Gently fold egg whites into flour mixture. Spray waffle iron with no-stick cooking spray. Pour about 1/3 cup batter for each waffle onto iron. [. . . ]