Recipes for the KitchenAid Mixer

[HeatherFL]

Well, I am really excited about my new KitchenAid coming in! Does anyone have recipes you just love that you'd share?

THANKS! :D :)

~H.

[Jazz]

Oh, I'm reading along. I definitely don't use mine enough!

I made these "grownup" oatmeal cookies from epicurious a few weeks ago, and they were delicious (recipe link (http://www.epicurious.com/recipes/recipe_views/views/100764)):

DIANE'S SIX-SPICE OATMEAL RAISIN COOKIES
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
1 teaspoon ground cumin
a pinch ground cloves
a pinch cayenne
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 large egg
1 teaspoon vanilla
3 cups old-fashioned or quick-cooking rolled oats
1 cup raisins

Preheat oven to 375°F.

Into a bowl sift together flour, spices, baking soda, and salt. In a large bowl with an electric mixer beat butter and sugars until light and fluffy and beat in egg and vanilla. Add flour mixture and slowly beat until just combined well. Stir in rolled oats and raisins (dough will be stiff).

Working in batches, drop dough by level tablespoons about 2 inches apart onto an ungreased baking sheet and bake in middle of oven until golden, 8 to 10 minutes. Cool cookies on baking sheet 1 minute and transfer to racks to cool completely.

Makes about 60 cookies.

(I froze half of it in two separate logs, and have since used one, which tasted just as delicious as the original batch.)

[HeatherFL]

MMM those sound good!!

I just found this on a KitchenAid Message Board. I might try this!

Cheese Stuffed Shells

1/2 cup fat free egg substitute, or 2 eggs
1 15-ounce package no fat ricotta cheese
2 cups shredded part skim mozzarella cheese
1/4 cup grated parmesan cheese
2 teaspoons dried parsley
2 teaspoons no salt herb and garlic seasoning
24 jumbo pasta shells - cooked and drained
2 cups prepared marinara sauce

Place egg, ricotta cheese, mozzarella, parmesan, parsley, and sesoning in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 2 and mix about 30 seconds, or until combined.

Fill each shell with 2 to 3 tablespoons cheese mixture. Place filled shells in 9 x 13 pan. Pour marinara sauce over shells. Cover pan with foil. Bake at 350 F for 30 to 35 minutes, or until bubbly.

Marinara Sauce
1 can (28 oz) Italian tomatoes **
1 can (6 oz) tomato paste
4 tablespoons chopped parsley
1 clove garlic
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons olive oil
2/3 cup diced onions
1/2 cup dry white wine (optional)

**Two pounds of fresh tomatoes may be substituted for canned tomatoes. Cut fresh tomatoes into quarters and simmer 1-1/2 hours. Proceed as if using canned tomatoes.


Place tomatoes with juice, tomato paste, parsley, garlic, oregano, salt, and pepper in a blender or food processor container. Process until smooth.

Heat olive oil in a 12 inch skillet over medium heat. Add onions and saute 2 minutes. Add tomato mixture and wine. Reduce heat and simmer 30 minutes, stirring occasionally.

[twainny]

Cookies

Cookies

Cookies

:)

[mommy2allyandaveri]

I love the chocolate chip cookie recipe on the back of the Nestle Tollhouse bag.

[katmg]

whipped cream - Nothing makes better whipped cream than a Kitchen Aid!

icing/frosting

bread dough

cookies

I'll even make cake-mix cakes in the Kitchen Aid. Mine just sits out on the counter ready for any type of mixing.

[chefker]

This is SO fattening and SO evil....but so good! I make this during the holidays, and it always disappears, and will make good use of the whip attachment on the KA mixer.


Tiramisu


7 egg yolks

1 c. granulated sugar (for yolks)

3 cups or 1=750 gram container mascarpone cheese

4 ½ tbsp. water

1 ½ tbsp. powdered gelatin

3 egg whites

¼ cup sugar for egg whites

1 cup heavy cream, whipped

2 ½ cups cooled espresso

½ cup Kahlua

20 to 24 ladyfingers

1 cup chocolate shavings

In mixer bowl with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage). Add mascarpone and whip until well incorporated. Pour water into a small bowl, then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 minutes), then place the bowl on top of a small saucepan of simmering water (creating double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture, then fold in whipped cream.

In a separate bowl, combine espresso and Kahlua. Soak 1 ladyfinger at a time in the espresso mixture. In 9 x 13 pan, arrange soaked ladyfingers close together in neat rows, until the bottom of the pan is completely covered. Pour ½ of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle ½ of the chocolate shavings over the mousse. Create alternating layers until product is used up, then chill until set.

Yield: 24 servings

[chefker]

...and a bread recipe. I make this a lot, and it comes out consistently well.


French Bread

Makes 4 thin baguettes, or 2 larger loaves

7 to 8 cups of all-purpose flour
1 tsp. sugar
1 tbsp. salt
3 tbsp. active dry yeast
3 tbsp. softened unsalted butter (cubed into chunks)
2 ½ cups of very warm water (115-130 degrees F)
Corn Meal
1 egg white, beaten
1 tbsp. cold water

In large mixing bowl, combine sugar, yeast, and warm water. Let sit for a minute and allow yeast to bloom. In separate bowl, combine 7 cups of flour and salt.

Add chunks of softened butter and add to yeast-sugar-water mixture. Stir slightly. Add one cup of the flour. Mix, using dough hook of mixer. Gradually add remaining flour, 1 cup at a time. Beat with dough hook for a minute or two, until dough comes together.

Turn dough out onto lightly floured pastry board. Knead a few times to form a ball. Divide into 4 pieces. Roll each piece into flattened oblong, approximately 15 inches by 6 inches. Using your fingers to pinch and tuck the dough, roll the oblong lengthwise, into a baguette shape (similar to rolling a Jelly Roll). Roll dough firmly and tightly.
Trim ends if too long and thin, and twist cut end and tuck underneath loaf.

Place seam side down, on greased baking sheet that is sprinkled with corn meal. Make diagonal slashes in bread intermittently, using a paring knife (this is called docking, to let steam out while baking). Or, you can snip using kitchen shears.

Cover loaves with plastic wrap, and allow to rise in warm place until double in bulk, approximately one hour.

Preheat oven to 450 degrees F. Combine egg white and cold water. Gently brush mixture over loaves. Bake with steam for first 10-15 minutes—to do this, either spray some water onto heating element of oven; or, on separate rack in oven, place a baking dish full of ice cubes and water.

Bake for 20 to 25 minutes total, or until golden brown and crusty. Remove from oven, immediately place loaves on cooling racks.

[HeatherFL]

Kerrie, I'm drooling LOL!

[Missy2U]

Heather, here's a recipe from my mormor's (mother's mother in Swedish) bakery in Sweden (that's what she did before she emigrated here):

SPICE CAKE
Recipe by Lil-Anna Fredrickson

3 eggs
1 C lite brown sugar (don’t pack)
1 C white sugar
5 T melted cold butter
1 C half and half
2 ½ t baking powder
2 C regular flour
1 t ground cloves
1 t cinnamon
1 T grated orange peel
½ C Orange Juice

Grease a 13” x 4 ½” loaf pan.

Beat eggs very well. Gradually add the white and brown sugar, and beat thoroughly. Sift flour once with cinnamon, cloves and baking powder. Gradually add the flour mixture and half and half alternately. Add orange rind and melted butter. Bake at 350 degrees for one hour. For the last 20 minutes maybe turn down the oven to 325 if it’s browning too fast. In a saucepan, mix orange juice and ¼ C sugar over medium heat until sugar is melted. When cake is done, pour the mixture over the hot cake.

My Mormor never wrote down her recipes - she did everything by sight – here’s a copy of the recipe I made as I followed along with her as she made it and I measured EVERYTHING. (http://i12.photobucket.com/albums/a203/Missy2U_/Doc6V2.jpg) Thankfully, I DID learn how to spell (and learned the concept of "time" - you don't beat the eggs for 45 minutes! :D) as I grew older.

[andrew&shannah]

I made these last night using my mixer...
Pumpkin Spice Bread and Apple Cider Cream Cheese Frosting Sandwiches
http://static.flickr.com/105/280291158_0271d3761f.jpg?v=0
Pumpkin Spice Bread

1 1/2 cup dark brown sugar
1 cup canned pumpkin
1/2 cup apple butter
1/2 cup apple cider
2 eggs
1 2/3 cups flour
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. nutmeg
1/4 tsp. cloves
1 tsp. cinnamon

Combine first five ingredients in a small bowl and beat well. In a separate bowl, combine remaining ingredients and mix well. Gradually add second bowl to pumpkin mixture and beat well.

Pour mixture into 9"x5" loaf pan -- either non-stick, or lightly oiled. Bake in a pre-heated 350 degree oven for 65 - 70 minutes, or until toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes before removing to wire rack to cool.

Apple Cider Cream Cheese Frosting

2 cups apple cider
8 ounces cream cheese, cut into bits and softened
1/2 cup plus one tablespoon sifted confectioners' sugar
1/2 stick of butter, softened

Boil cider in a saucepan until it is reduced to about 1/4 cup and let it cool. In a bowl with an electric mixer beat together the cream cheese, the butter, the confectioners' sugar, and the reduced cider until the icing is smooth.

Assembling the sandwiches: Slice the cooled loaf into thin, even slices (but not so thin as to be unmanageable!) Sandwich two pieces of pumpkin bread together with frosting until bread is used up, and then trim the 'crusts' off of each sandwich (optional!), and slice into smaller sandwiches - longish sandwiches or little squares, whatever suits your fancy. If you have extra frosting, you can decorate each sandwich with a little blob of frosting and maybe a bit of candied ginger or a hazelnut or (if it's Halloween) a single candy corn - or leave them plain. It's entirely up to you. As for me, I left the 'crust' on, cut them into squares, topped with extra frosting, and decorated some with chopped walnuts and some with thin slices of candied ginger.

[laura]

Pretty much anything for baking - cakes, cookies, bread, brownies, etc.

Also use for ground meat type things such as - meatloaf, meatballs, turkey burgers (mix in garlic, bread crumbs, parm cheese w/ 1 lb ground turkey), etc.

Most recently made improvised version of these (froze half, it makes 12 and 2 is a serving) :

Diner Meat Loaf "Muffins"
From Cooking Light

http://i.timeinc.net/cooking/images/recipefinder2/cl_42808.2_m.jpg

Sit down to a meat loaf in a half hour with this recipe. Serve with steamed green beans and roasted potato wedges for an at-home version of a blue-plate special.

1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1 1/2 pounds ground beef, extra lean (raw)
1 cup finely crushed fat-free saltine crackers (about 20)
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray

Preheat oven to 350°.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.

Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.

Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

Yield: 6 servings (serving size: 2 "muffins")

NUTRITION PER SERVING
CALORIES 276(28% from fat); FAT 8.6g (sat 3g,mono 4g,poly 0.8g); PROTEIN 28.7g; CHOLESTEROL 131mg; CALCIUM 48mg; SODIUM 759mg; FIBER 1.8g; IRON 3.9mg; CARBOHYDRATE 21.7g

* I used panko bread crumbs instead of saltines b/c that's what we had; I followed some of the suggestions in the reviews and added extra bread crumbs b/c some people reported they were too "wet". I also omitted the carrot b/c that seemed weird/yucky to me, plus we didn't have any on hand.

[andrew&shannah]

Laura - I love those meatloaf muffins! I too leave the carrot out and felt the need to add additional bread crumbs but they are yummy!

[HeatherFL]

WOW thank you all! My mixer is supposed to get here today. I can't wait! :) These recipes look soooo good!

~H.

[HeatherFL]

Okay, ya'all I have to share. It got here about an hour ago. I am so excited. :D EEEEK!

http://i57.photobucket.com/albums/g230/HeatherJWFL76/IMGP0671.jpg

http://i57.photobucket.com/albums/g230/HeatherJWFL76/IMGP0678.jpg

Okay, silly. BUT I have wanted one for YEARS!

~H.

[Missy2U]

It is NOT silly! Consider 'em "baby pictures". ;) :D

PS - Congrats!

[HeatherFL]

Thanks! :)

[Bloomwood]

congrats heather!

Shannah - how yummy do those look? Filing away for holiday baking.

[andrew&shannah]

The pumpkin spice bread things turned out really good. The addition of the cider to the frosting was a unique and very yummy twist.

[eponymous]

It's absolutely beautiful, Heather! Congratulations!

[Katyanne]

Beautiful mixer!!!! Congratulations!
Here's a recipe that I always enjoy making with my cobalt blue mixer :)
I make this several times a year. I've made it with butter or magarine before but Crisco sticks always seems to make it fluffier.
Sweet Potato Spice Cake
Recipe courtesy Emeril Lagasse, 2001
1 teaspoon unsalted butter at room temperature, plus 1/2 pound (2 sticks)
1 cup packed light brown sugar
1 cup granulated sugar
2 cups mashed cooked sweet potatoes (about 2 pounds raw sweet potatoes)
4 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon grated nutmeg
1 cup chopped toasted walnuts
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar
2 tablespoons fresh orange juice, or slightly more as needed
1 teaspoon grated orange zest

Preheat the oven to 325 degrees F. Butter a 12-cup bundt pan with 1 teaspoon of the butter and set aside.

In a large bowl using an electric mixer, cream the butter, brown sugar, and sugar. Add the sweet potatoes and beat until light and fluffy. Add the eggs one at a time, and beat after each addition.

Into a bowl, sift together the flour, soda, powder, salt, cinnamon, ginger, allspice, and nutmeg. Add to the sweet potato mixture a third at a time. Fold in the nuts and vanilla. Pour into the prepared pan and bake until a tester inserted into the center comes out clean, about 1 hour to 1 hour and 10 minutes. Remove from the oven and let cool for 10 minutes in the pan.

While the cake is resting in the pan, in a bowl, combine the confectioners' sugar, orange juice, and orange zest. Stir well to combine and make a tight glaze, adding more orange juice 1/2 teaspoon at a time to achieve a pourable consistency.

Turn out onto a wire rack. While the cake is still warm, drizzle the orange-sugar glaze to evenly coat. Cool completely before cutting


Enjoy your mixer!!
Katie

[HeatherFL]

Thank you all! I am out of town this weekend, but come Monday I am going to be in the kitchen learning about the new mixer. :D Thank you all again for sharing my excitement!

~H.

[mgrace]

I like the crusty pizza dough recipe in the Kitchen Aid mixer manual/cookbook. I also love to use it to make mashed potatoes and whipped cream!

[KGif]

Hopefully I will be joining you all in KitchenAid ownership come Christmas :) I've been wanting a KA stand mixer forever. Ahhh I am a big 'ol geek, no!?!?

Heather - What kind of KA mixer did you purchase? I am on their website and am a bit clueless as to which one I should persue. Is yours the Accolade? And is there a huge difference between that and the Artisan?

[HeatherFL]

Mine is the KitchenAid Professional 600 Stand Mixer. As for differences I couldn't tell ya, sorry! I'm a newbie to all this mixer stuff LOL!

~H.

[Sashi]

I just made chocolate chip cookies with my new Kitchenaid Artisan Mixer. They came out very CHEWY, not hard at all, like a sponge actually and although I haven't made cookies in close to 6 years (I know, pathetic!) I was pretty good at it before but never used THIS mixer.

Does anyone have any knowledge as to why this happened? What did I do wrong?

[AHammer]

Sashi, maybe you just didn't cook them long enough? I'm not sure, personally I love chewy cookies :)

[Sashi]

Me too! But these were spongey, not necessarily chewy. I think I beat it way too much after many conversations and head-butting with the wall.....I definitely used my high-powered mixer entirely too well! Never a bad thing.....