KitchenAid K45SSWH Instructions And Recipes Manual page 51

BUTTER-NUT SHORTBREAD BARS
] cup butter or
malgarine, _oflened
] cup firmlypac_ed
bFOl_71 SU_saF
2 cup_ allfu_po_e flour
] tea_l_OOn b akDq
powder
teaSl)OOn_alt
2 eg_q!_7_ites
] cup ChOl_l)ed I_flnut_ or
pe('a!l_
Place butter and brown sugar in mixer bowl. Attach
bowl and fiat beater to mixer. Turn to Speed 2 and
mix about 1 minute. Stop and scrape bowl.
Add
flour, baking powder, and salt. Turn to Speed 2 and
mix about 1_ minutes, or until soft dough forms.
Press dough into greased 15½xl0½xl-inch baking
pail. Beat egg whites with fork until slightly foamy.
Brush dough with egg whites, using only as much as
needed to cover lightly. Sprinkle with chopped
walnuts.
Bake at
375°F
for 20 to 25 minutes.
Cut
into bars
while warm. Cool oil wire rack.
Yield: 30 servings (1 bar per serving).
Per serving: About 139 cal, 2 g pro, 14 g carb,
8 g fat, 17 mg chol, 114 mg sod.
FUDGEBROWNIES
] cup margarine or
butte_; softened
4 _q_,are_ (1oz. ead_)
U!ISWPetP!IP(] (JlOC'oJate
2 cup_ s_gmr
] teaspoon I,?_ud]]a
3 egg_
] cup all-l_Urposeflour
teaspoon _alt
] cup cJ_opl_ed i_flnuts or
Melt _ cup margarine and chocolate in small
saucepan over low heat; cool.
Place
remaining _ cup
margarine, sugar, and vanilla ill mixer bowl. Attach
bowl and fiat beater to mixer. Turn to Speed 2 and
mix about 30 seconds. Turn to Speed 6 and beat
about 2 minutes. Turn to Speed 4. Add eggs, one at
a time, beating about 15 seconds after each
addition. Stop and scrape bowl.
Add cooled chocolate mixture. Turn to Speed 2 and
mix about 30 seconds. Stop and scrape bowl. Add
all remaining ingredients. Turn to Stir Speed and
mix about 30 seconds, or until well blended.
Pour into greased and floured 13x9x2-inch baking
pan. Bake at
350°F for 45
minutes.
Cool
in pail on
wire rack and cut.
Yield: 36
servings
(1
brownie per serving).
Per serving: About 143 cal, 2 g pro, 16 g carb,
9 g fat, 18 mg chol, 93 mg sod.
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