User manual KITCHENAID KUDI24SE

[. . . ] to 8 p. m. , Monday through Friday, 10 a. m. Give the consultant your complete shipping address. Box Numbers, please. ) When you receive your replacement stand mixer, use the carton and packing materials to pack-up your "failed" stand mixer. In the carton, include your name and address on a sheet of paper along with a copy of the proof of purchase (register receipt, credit card charge slip, etc. ). [. . . ] OR: Shape mixture into 3/4" balls, using about 1 teaspoon for each ball. Place on waxed paper covered with superfine sugar. Flatten slightly with thumb to form 1/4" thick patties. If desired, press back of fork lightly on patties to form ridges. Store mints, tightly covered, in refrigerator. Yield: 42 servings (2 candies per serving). Per serving: About 54 cal, 0 g protein, 13 g carb, 0 g fat, 1 mg chol, 12 mg sodium. Chocolate Fudge Butter 2 cups sugar 1 /8 teaspoon salt 3 /4 cup evaporated milk 1 teaspoon light corn syrup 2 squares (1 oz each) unsweetened chocolate 2 tablespoons butter or margarine 1 teaspoon vanilla 2 cup chopped walnuts or pecans Butter sides of heavy 2-qt saucepan. 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. 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 to Stir Speed and mix about 30 seconds. Gradually add remaining 11/4 cups flour and mix about 30 seconds longer. Turn to Speed 2 and mix about 30 seconds. Turn to Stir Speed and add chocolate chunks and nuts, mixing just until blended. Drop by rounded teaspoonfuls onto greased baking sheets, about 2" apart. Bake at 325°F for 12 to 13 minutes, or until edges are set. Remove to wire racks and cool completely. [. . . ] Turn to Speed 4 and mix about 15 seconds, or until smooth. Spray griddle or heavy skillet with no-stick cooking spray. 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. [. . . ]