KitchenAid KFPM650 Instructions And Recipes Manual
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KitchenAid KFPM650 Instructions And Recipes Manual

11 cup food processor
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11 CUP

FOOD PROCESSOR

INSTRUCTIONS AND RECIPES
1-800-541-6390
Details Inside
™
FOR THE WAY IT'S MADE.
™

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Summary of Contents for KitchenAid KFPM650

  • Page 1: Food Processor

    11 CUP FOOD PROCESSOR INSTRUCTIONS AND RECIPES 1-800-541-6390 Details Inside ™ FOR THE WAY IT’S MADE. ™...

  • Page 2: Product Registration Card

    States and your KitchenAid processor should fail within the first year of ownership, simply call our Product Registration Card Before you use your food processor, please fill out and mail your product registration card packed with the Instructions and Recipes manual. This...

  • Page 3: Table Of Contents

    If You Need Service or Assistance ...4 Electrical Requirements ...5 How To Obtain Service ...5 Food Processor Features ...6 Assembling Your Food Processor ...8 Egg Whip ...11 Operating Your Food Processor ...12 Disassembling Your Food Processor ...13 Care and Cleaning ...14 Food Processor Tips ...15...

  • Page 4: Important Safeguards

    When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. To protect against risk of electrical shock do not put food processor in water or other liquid. 3. Close supervision is necessary when any appliance is used by or near children.

  • Page 5: Warranty

    This warranty gives you specific legal rights and you may also have other rights which may vary from state to state. How To Arrange For Service — USA Only If the food processor is operated in the 50 United States or the District of Columbia, you may use either the...

  • Page 6: Standard First Year Warranty

    YOU OF IN-WARRANTY SERVICE. If your food processor should malfunction or fail to operate, please check the following: - Is the food processor plugged in? - Are all the interlock switches engaged? - Is the fuse in the circuit to the food...

  • Page 7: Electrical Requirements

    Electrical Requirements Volts: 120 A.C. only. Hertz: 60 15-amp branch circuit. The electrical rating listed on the unit is based on the attachment that draws the greatest load. Other attachments might draw significantly less power or current. How To Obtain Service HOW TO OBTAIN SERVICE FOR UNITS OPERATED IN THE 50 UNITED STATES, DISTRICT OF COLUMBIA...

  • Page 8: Food Processor Features

    Slicing Disc Dough Blade Food Pusher Work Bowl Cover and Feed Tube t r a t r a Egg Whip (Professional Model KFPM650 only) Stainless Steel Multipurpose Blade Work Bowl Heavy Duty Power Base Mini Bowl and Mini Blade Spatula...
  • Page 9 Optional Egg Whip is designed to whip cream and egg whites for meringues, mousses, souffles and desserts. Standard with KFPM650. Heavy Duty Power Base with Clean Touch™ ON/OFF/PULSE control pads and Electronic Processing Sensor to give you consistent speed every time.

  • Page 10: Assembling Your Food Processor

    Assembling Your Food Processor 1. Before using your food processor for the first time, wash the work bowl, work bowl cover, mini bowl, feed tube pusher and blades either by hand or in the dishwasher, see Care and Cleaning, page 14.
  • Page 11 Assembling Your Food Processor WARNING Cut Hazard Handle blades carefully. Failure to do so can result in cuts. 5. Select blade or disc. • To use the multipurpose blade, place blade on power base shaft. It may be necessary to rotate blade slightly so that it is properly aligned and falls into place.
  • Page 12 Assembling Your Food Processor •To use the Mini Bowl, place the Mini Bowl over the power base shaft. Fit the mini blade on the power base shaft. It may be necessary to rotate bowl and blade slightly so that they are properly aligned and fall into place.

  • Page 13: Egg Whip

    Egg Whip (Professional Model KFPM650 Only) The Egg Whip is designed to whip egg whites or heavy cream for use as toppings or meringues. For best results, at least 1 cup of heavy cream or 3 egg whites should be whipped at a time.

  • Page 14: Operating Your Food Processor

    See Assembling Your Food Processor page 8. • To stop your food processor, press the OFF control pad. The ON indicator light will go off. (The PULSE indicator light only glows when the pad is touched).

  • Page 15: Disassembling Your Food Processor

    Disassembling Your Food Processor WARNING Cut Hazard Handle blades carefully. Failure to do so can result in cuts. • Turn the work bowl cover to the left and remove. • If using a disc, remove it before removing the bowl. Place two fingers under each side of the disc and lift it straight up.

  • Page 16: Care And Cleaning

    • Disassembled discs, shafts, and blades should be stored in the storage box provided with your food processor, and in a safe location out of the reach of children. t r a...

  • Page 17: Food Processing Tips

    Food Processing Tips USING THE MULTIPURPOSE BLADE To chop fresh fruits or vegetables: Peel, core, and/or remove seeds. Cut food in 1 to 1 inch pieces. Process food to desired size, using short pulses, 1 to 2 seconds each time. Scrape sides of bowl, if necessary.
  • Page 18 Food Processing Tips To grate hard cheeses, such as Parmesan and Romano: Never attempt to process cheese that cannot be pierced with the tip of a sharp knife. You can use the multipurpose blade to grate hard cheeses. Cut cheese in 1-inch pieces. Place in work bowl.
  • Page 19 Food Processing Tips To slice uncooked meat or poultry, such as stir-fry meats: Cut or roll food to fit feed tube. Wrap and freeze food until hard to the touch, 30 minutes to 2 hours, depending on thickness of food. Check to be sure you can still pierce food with the tip of a sharp knife.

  • Page 20: Helpful Hints

    • Organize processing tasks to minimize bowl cleanup. Process dry or firm ingredients before liquid ingredients. • Do not overfill work bowl or mini bowl. For thin mixtures, fill work bowl up to ⁄ ⁄ full. For thicker mixtures, fill work bowl up to For liquids fill up to the maximum level as described on page 12.
  • Page 21 This allows you to tip the bowl and scrape with the opposite hand. Helpful Hints • Your food processor is not designed to perform the following functions: – Grind coffee beans, grains, or hardspices.

  • Page 22: Recipes

    Stuffed Jumbo Mushrooms 1 slice firm white bread, broken in 1-inch pieces 1 shallot, quartered 1 clove garlic 14 ounces jumbo mushrooms, cleaned 6 ounces ground sausage ⁄ teaspoon dry mustard 1 teaspoon Worcestershire sauce 1-2 tablespoons margarine or butter ⁄...
  • Page 23 Smoky Chicken Pate 1 tablespoon fresh rosemary leaves or 1 teaspoon crushed dried rosemary 1 onion, cut in 1-inch pieces 4 slices bacon ⁄ pound chicken livers ⁄ cups cooked chicken, cut in 1-inch pieces ⁄ pound (about 1 cup) ham, cut in 1-inch cubes 3 hard-cooked...
  • Page 24 Spicy Deviled Eggs 1-2 chipotle peppers* ⁄ cup packed fresh cilantro leaves ⁄ small onion, cut in 1-inch pieces 6 hard-cooked eggs, peeled, cut in half lengthwise 2 tablespoons reduced- calorie mayonnaise ⁄ teaspoon salt Soak peppers for 10 minutes in water.

  • Page 25: Shrimp Dill Dip

    Cheesy Caramelized Onion Squares 4 ounces Monterey Jack cheese 2 medium onions 2 teaspoons vegetable oil 2 tablespoons strawberry-apple jelly or apply jelly 2 teaspoons dry sherry 1 sheet (from 17 ⁄ -oz. pkg.) frozen puff pastry, thawed 1 egg white, beaten ⁄...
  • Page 26 1-2 mild yellow chili peppers, seeded and cut in ⁄ -inch pieces 1 clove garlic, quartered ⁄ cup well packed fresh cilantro leaves 4 green onions, cut in 1-inch pieces, including green tops 12 ounces fresh tomatillos, husk removed, cut into 1-inch pieces ⁄...
  • Page 27 2 medium carrots, cut in 2 ⁄ -inch lengths ⁄ cup water 1 tablespoon sugar 1 tablespoon lemon juice 1 medium onion, cut in 1-inch pieces 10 ounces (about 8 cups packed) spinach leaves, washed and dried 2-3 tablespoons peanut ⁄...
  • Page 28 Gorgonzola Cheese Ball ⁄ cup shelled pistachio nuts or pecans 1 shallot, quartered 4 ounces white Cheddar cheese, cut ⁄ -inch cubes 6 ounces Gorgonzola or blue cheese, crumbled 4 ounces light cream cheese, slightly softened, cut in 1-inch slices ⁄...

  • Page 29: Salads And Dressings

    Chicken Chutney Salad 1 small carrot, cut in 4 pieces 3 cups cooked chicken chunks 2 medium pears or 1 medium mango 1 medium green bell pepper ⁄ small (about ⁄ lb.) red cabbage Dressing 6 tablespoons reduced- calorie mayonnaise ⁄...
  • Page 30 Chopped Chicken and Vegetable Salad 3 cups cooked chicken chunks 1 cup cooked wild rice 1 small red bell pepper, cut in 4 pieces 1 rib celery, cut in 4 pieces 6 green onions, cut in 1-inch pieces Spicy Dressing ⁄...
  • Page 31 ⁄ medium (about ⁄ lb.) red cabbage 1 medium Granny Smith or golden delicious apple, cored, cut in 4 pieces each Dressing ⁄ cup nonfat yogurt ⁄ cup nonfat mayonnaise 2 tablespoons fresh lemon juice ⁄ teaspoons sugar Shredded Summer Squash Salad 3 small (about ⁄...
  • Page 32 Carrot and Date Salad 5 medium carrots, cut in 2 ⁄ -inch pieces ⁄ cup chopped dates 4 small lettuce leaves 3 tablespoons toasted pecans Dressing ⁄ cup nonfat mayonnaise 2 tablespoons orange juice ⁄ teaspoon grated orange peel 3 cups cooked chicken chunks 1 hard-cooked egg, peeled, halved...

  • Page 33: Hot Potato Salad

    4 medium potatoes, boiled, peeled 1 medium onion, cut in 4 pieces 4 slices bacon 4 teaspoons all- purpose flour 4 teaspoons sugar ⁄ teaspoon celery seed ⁄ teaspoon black pepper ⁄ cup water ⁄ cup vinegar 1 jar (2 oz.) diced pimientos, drained Vegetable Crunch Salad ⁄...
  • Page 34 Creamy Orange Dressing 1 package (8 oz.) light cream cheese, softened 1 can (6 oz.) frozen orange juice concentrate, thawed 2 tablespoons skim or low-fat milk ⁄ teaspoons sugar ⁄ cup pecans Spicy Mexican Dressing ⁄ cup mild salsa ⁄ cup loosely packed cilantro leaves 3 tablespoons white...

  • Page 35: Soups And Sandwiches

    Creamy Broccoli Soup 2 tablespoons fresh parsley 4 ounces Cheddar cheese 1 small onion, cut in 1-inch pieces ⁄ rib celery, cut in 1-inch pieces 1 tablespoon vegetable oil 1 pound broccoli 3 cups reduced-sodium chicken broth 2 teaspoons Dijon mustard 1 teaspoon curry powder...
  • Page 36 Creamy Lentil Soup ⁄ cup loosely packed fresh parsley leaves 3 slices bacon 1 large carrot, cut in 3-inch pieces 1 clove garlic, quartered 2 ribs celery, cut in 1-inch pieces 1 medium onion, cut in 1-inch pieces 2 cups lentils, rinsed, sorted ⁄...
  • Page 37 French Onion Soup en Casserole 4 ounces Gruyere or Swiss cheese 3 large onions 2 tablespoons margarine or butter 1 tablespoon all- purpose flour ⁄ teaspoon black pepper 5 cups low-sodium beef broth ⁄ cup dry sherry 1 teaspoon Worcestershire sauce 2 cups large home- style croutons or 6 slices toasted...
  • Page 38 Winter Root Soup with Potatoes ⁄ cup fresh parsley leaves 3 tablespoons olive oil 1 large leek, white part only, cut in 1-inch pieces 3 parsnips, cut in ⁄ -inch pieces 2 large carrots, cut in ⁄ -inch pieces 1 rib celery, cut in ⁄...
  • Page 39 Calico Corn Chowder 1 clove garlic 1 medium onion, cut in 1-inch pieces 1 rib celery, cut in 1-inch pieces 1 tablespoon vegetable oil 2 cups fresh or frozen (thawed) corn kernels 2 medium potatoes 1 medium carrot, cut in 2 ⁄...
  • Page 40 Ham Sandwich Spread ⁄ small onion, cut in 1-inch pieces 4 ounces Monterey Jack Hot Pepper Cheese, cut in ⁄ -inch cubes 8 ounces (about 2 cups) cooked ham, cut in 1-inch pieces ⁄ cup chili sauce Chutney Chicken Spread 2 cups cooked chicken, cut in ⁄...
  • Page 41 Bean and Veggie Melt 8 ounces Monterey Jack cheese ⁄ small red onion 1 small green bell pepper, halved, seeded 1 firm medium tomato 1 clove garlic 1 can (15 ⁄ oz.) pinto beans, well drained ⁄ teaspoon ground cumin 4 soft pita breads Position 4 mm shredding disc in work bowl.
  • Page 42 1 clove garlic 1 tablespoon fresh basil leaves or 1 teaspoon dried basil ⁄ cup stuffed green olives ⁄ cup pitted ripe olives 6 ounces provolone cheese 2 large carrots, cut in ⁄ -inch pieces 2-3 tablespoons olive oil 1 medium zucchini, cut in 2 ⁄...

  • Page 43: Vegetables And Side Dishes

    Dilled Cucumbers and Onions 2 medium cucumbers, peeled 1 small onion Dressing ⁄ cup white wine vinegar ⁄ cup fresh dill weed 2 tablespoons sugar ⁄ teaspoon salt ⁄ teaspoon black pepper 5 medium potatoes 1 medium onion 3 tablespoons margarine or butter 3 tablespoons all-purpose flour...
  • Page 44 Sauteed Zucchini and Peppers 3 medium zucchini, cut in 2 ⁄ -inch pieces 2 medium bell peppers, red and/or yellow, cut in quarters 2 tablespoons margarine or butter ⁄ teaspoon dried dill weed 1 clove garlic, minced ⁄ ⁄ teaspoon salt ⁄...
  • Page 45 Cabbage, Onion and Noodle Casserole ⁄ medium (about ⁄ lb.) green cabbage 2 ounces Cheddar cheese 1 medium onion, cut in 4 pieces ⁄ cup loosely packed parsley leaves 1 tablespoon margarine or butter ⁄ cup water 2 cups cooked noodles 1 can (10 ⁄...
  • Page 46 Honey Glazed Carrots 1 pound carrots, cut in ⁄ -inch pieces ⁄ cup water ⁄ teaspoon salt 2 tablespoons honey 1 tablespoon margarine or butter Cinnamon, if desired 3 small zucchini, cut in ⁄ -inch pieces ⁄ teaspoon salt 1 small onion, cut in 4 pieces ⁄...
  • Page 47 Rice Pilaf with Vegetables 1 medium carrot, cut in 4 pieces 1 rib celery, cut in 4 pieces 1 small onion, cut in 4 pieces ⁄ cup loosely packed parsley leaves 2 tablespoons margarine or butter 1 cup uncooked white rice 1 can (14 ⁄...

  • Page 48: Main Dishes

    Onion-Cheese Pie 1 pastry crust (pg.73) 2 cloves garlic 2 large yellow onions, quartered lengthwise 1 small carrot 3 tablespoons margarine or butter 2 tablespoons all- purpose flour ⁄ teaspoon dried thyme ⁄ teaspoon salt ⁄ teaspoon black pepper 8 ounces reduced-fat or regular Swiss or Gruyere cheese Prepare (but do not bake) pastry crust as directed in...
  • Page 49 1 medium jalapeno pepper, seeds and stem removed 2 cloves garlic 1 medium red bell pepper, seeded, halved lengthwise 1 medium green pepper, seeded, halved lengthwise 2 medium onions, halved lengthwise ⁄ cup water 2 tablespoons reduced- sodium soy sauce 1 tablespoon brown sugar 2 teaspoons cornstarch...
  • Page 50 Tarragon Chicken Patties ⁄ cup skim or low-fat milk 1 tablespoon all-purpose flour ⁄ teaspoon dried tarragon ⁄ teaspoon salt ⁄ teaspoon black pepper 1 teaspoon lemon juice ⁄ cup fat-free egg substitute or 1 egg, beaten ⁄ cups cubed cooked chicken or turkey breast meat 1 rib celery, cut in...
  • Page 51 3 cloves garlic 1 piece (1 ⁄ -inch long, 1-inch in diameter) fresh ginger root, peeled ⁄ pound pork tenderloin, trimmed and sliced (see TIPS) 2 tablespoons reduced- sodium soy sauce, divided ⁄ teaspoon crushed red pepper flakes, divided 1 medium red or green bell pepper, seeded, halved lengthwise 2 large ribs celery,...
  • Page 52 Chicken and Broccoli Stir-Fry 2 cloves garlic 1 egg white 1 tablespoon cornstarch, divided 1 tablespoon plus 1 teaspoon reduced- sodium soy sauce, divided ⁄ teaspoon sesame oil ⁄ teaspoon crushed red pepper flakes ⁄ teaspoon ginger 2 whole boneless, skinless chicken breasts, sliced (see TIPS)
  • Page 53 Turkey Slices with Fresh Italian Tomato Sauce ⁄ cup loosely packed fresh basil leaves ⁄ cup loosely packed fresh parsley 3 cloves garlic 1 medium onion, halved lengthwise 4 teaspoons olive oil, divided 2 firm ripe medium tomatoes, cored, cut in 8 pieces each ⁄...
  • Page 54 Vegetable Egg Foo Yung 1 small carrot, cut in 4 pieces 2 green onions, cut in 1-inch pieces 1 cup fresh mushrooms 1 small onion 5 teaspoons peanut oil, divided ⁄ cups fat-free egg substitute or 6 eggs ⁄ teaspoon salt ⁄...
  • Page 55 Spicy Chicken Lo Mein 2 cloves garlic 1 piece (1 ⁄ inch long, 1 inch in diameter) fresh ginger root, peeled 1 egg white 2 tablespoons plus 2 teaspoons reduced-sodium soy sauce, divided 1 tablespoon cornstarch, divided ⁄ teaspoon sesame oil ⁄...
  • Page 56 Beef Chow Mein 1 clove garlic 2 teaspoons reduced- sodium soy sauce 1 tablespoon plus 1 teaspoon peanut oil, divided 1 tablespoon cornstarch, divided ⁄ teaspoon ginger Dash black pepper 1 pound boneless beef sirloin, trimmed, sliced (see TIPS) ⁄ cup reduced-sodium chicken broth 1 tablespoon oyster...
  • Page 57 Shrimp and Scallop Sauté with Pasta and Vegetables 2 cloves garlic 1 medium onion, halved lengthwise ⁄ cups fresh mushrooms 1 small carrot 2 cups loosely packed spinach leaves, washed and dried 1 cup reduced-sodium chicken broth 2 teaspoons cornstarch ⁄...
  • Page 58 1 recipe white bread dough (pg.62) 8 ounces part-skim mozzarella or provolone cheese 2 cloves garlic 1 medium onion, halved lengthwise 1 tablespoon olive oil 1 medium green bell pepper, seeded, halved lengthwise 1 cup fresh mushrooms 1 small zucchini or yellow summer squash 3 firm ripe medium...
  • Page 59 Vegetable-Stuffed Chicken Breasts 4 boneless, skinless chicken breast halves 2 cloves garlic ⁄ medium (about 8 oz.) head broccoli 2 medium shallots, halved 1 medium carrot 1 tablespoon olive oil 1 tablespoon margarine or butter 1 slice bread, torn in 4 pieces ⁄...
  • Page 60 Chicken-Vegetable Frittata 1 medium shallot 1 whole boneless, skinless chicken breast, sliced (see TIPS) 1 cup fresh mushrooms 1 small zucchini ⁄ cup fat-free egg substitute or 3 eggs 2 teaspoons skim milk ⁄ teaspoon salt Dash black pepper 2 ounces reduced-fat colby cheese Position multipurpose blade in work bowl.
  • Page 61 Satay Chicken Strips with Peanut Sauce 2 cloves garlic ⁄ cup reduced-sodium soy sauce 2 tablespoons peanut oil, divided 1 teaspoon brown sugar ⁄ teaspoon ginger 3 boneless, skinless chicken breast halves, cut in ⁄ -inch strips (see TIPS) ⁄ cup loosely packed cilantro leaves 1 small onion,...
  • Page 62 2 slices bread, torn in 4 pieces each 1 pound (about 2 ⁄ cups) extra lean or regular ham, cut in ⁄ -inch cubes 1 medium onion, quartered ⁄ medium green bell pepper, seeded, quartered 1 small carrot, cut in 3 pieces ⁄...

  • Page 63: Breads

    Cracked Wheat Bread 1 cup water 2 tablespoons margarine or butter 1 package active dry yeast ⁄ cups bread flour* ⁄ cup cracked wheat 2 tablespoons brown sugar ⁄ teaspoons salt Combine water and margarine in small saucepan. Heat over low heat until warm, 105˚F to 115˚F. Stir in yeast to dissolve.

  • Page 64: White Bread

    ⁄ cup water ⁄ cup milk 2 tablespoons margarine or butter 1 package active dry yeast 3 cups bread flour* 1 tablespoon sugar 1 teaspoon salt White Bread Combine water, milk, and margarine in small saucepan. Heat over low heat until warm, 105˚F to 115˚F.
  • Page 65 Oatmeal Raisin Scones ⁄ cups all-purpose flour ⁄ cup rolled oats 3 teaspoons baking powder ⁄ teaspoon cinnamon ⁄ teaspoon salt 1 tablespoon plus 1 teaspoon sugar, divided ⁄ cup raisins ⁄ cup cold margarine or butter, cut in ⁄ -inch pieces ⁄...
  • Page 66 Cranberry Pear Coffee Cake Topping ⁄ cup packed brown sugar 2 tablespoons all-purpose flour ⁄ teaspoon cinnamon 1 tablespoon margarine or butter 1 firm ripe pear, peeled, cored Coffee Cake ⁄ cup sour cream ⁄ cup margarine or butter, softened ⁄...
  • Page 67 Poppyseed Rolls ⁄ cup warm water (105°F to 115°F) 1 package active dry yeast ⁄ cup skim or low-fat milk 3 tablespoons margarine or butter, melted ⁄ cup fat-free egg substitute or 1 egg, slightly beaten 3 cups bread flour* 3 tablespoons sugar 1 teaspoon salt 1 cup poppyseed filling...
  • Page 68 Zucchini Chocolate Chip Bread 1 medium zucchini, cut in 2 ⁄ -inch lengths ⁄ cup margarine or butter, slightly softened ⁄ cup sugar 1 teaspoon cinnamon 1 teaspoon baking powder ⁄ teaspoon baking soda ⁄ teaspoon salt ⁄ cup fat-free egg substitute or 2 eggs ⁄...

  • Page 69: Flavored Butters

    Honey-Orange Butter ⁄ cup very soft butter, margarine, or reduced-calorie margarine 2 tablespoons orange juice concentrate, thawed 1 tablespoon honey ⁄ teaspoon cinnamon Lemon-Thyme Butter ⁄ cup very soft butter, margarine, or reduced-calorie margarine 1 tablespoon fresh thyme leaves (stripped from stem) 4 teaspoons lemon juice Cheesy Garlic Butter...

  • Page 70: Desserts

    Cake 1 pound carrots, cut in ⁄ -inch lengths 2 cups sugar ⁄ cup vegetable oil ⁄ cup fat-free egg substitute or 3 eggs 2 teaspoons vanilla ⁄ cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cinnamon ⁄ teaspoon salt ⁄...
  • Page 71 Crust 16 2 ⁄ -inch square graham crackers, broken in half 2 tablespoons sugar 3 tablespoons, margarine or butter, melted Filling 1 cup sugar Thin yellow peel from 1 medium lemon, cut in strips 2 packages (8 oz. each) cream cheese 1 cup fat-free egg substitute or 4 eggs ⁄...

  • Page 72: Fresh Fruit Tart

    Crust 1 pastry crust (pg.73) 1 tablespoon fat-free egg substitute plus 1 teaspoon water or 1 egg, beaten and 1 tablespoon water Filling ⁄ cup sugar 1 tablespoon cornstarch ⁄ cup skim or low-fat milk ⁄ cup fat-free egg substitute or 1 egg, beaten ⁄...
  • Page 73 Light Cranberry Cream Cheese Bars ⁄ cup dried cranberries or dried cherries 3 tablespoons apple juice or water 1 cup plus 1 tablespoon all- purpose flour, divided ⁄ cups old-fashioned rolled oats ⁄ cup packed brown sugar ⁄ teaspoon cinnamon ⁄...
  • Page 74 Instant Chocolate Sauce ⁄ cup packed brown sugar ⁄ cup sugar ⁄ cup semi-sweet chocolate chips ⁄ cup skim or low-fat milk 1 tablespoon margarine or butter 2 tablespoons light corn syrup ⁄ teaspoon vanilla Orange-Chocolate Mousse ⁄ cup semi-sweet chocolate chips ⁄...

  • Page 75: Pastry Crust

    One Crust 1 cup all-purpose flour ⁄ teaspoon salt ⁄ cup shortening 1 tablespoon cold margarine or butter 2-4 tablespoons ice water Two Crusts 2 cups all-purpose flour ⁄ teaspoon salt ⁄ cup shortening 3 tablespoons cold margarine or butter 5-7 tablespoons ice water Pastry Crust...

  • Page 76: Apple Pie

    2 pastry crusts (pg.73) ⁄ cup sugar ⁄ cup packed brown sugar 2 tablespoons all-purpose flour 1 teaspoon cinnamon ⁄ teaspoon nutmeg 5 medium to large crisp apples (Gala or Rome), peeled, cored, halved lengthwise 1 tablespoon margarine or butter, cut up 2 teaspoons milk, if desired...
  • Page 77 Thumbprint Cookies ⁄ cup sugar ⁄ cup margarine or butter, cut up ⁄ cup fat-free egg substitute or 1 egg 1 teaspoon vanilla ⁄ cups all-purpose flour ⁄ teaspoon baking powder ⁄ cup pecan or walnut halves or pieces, if desired 2-3 tablespoons any flavor jelly...
  • Page 78 Cookie Crumb Crust Graham Crust 20 2 ⁄ -inch square graham crackers 3 tablespoons sugar ⁄ cup margarine or butter, melted Position multipurpose blade in work bowl. Add crackers or cookies and sugar. Process until fine, about 35 to 50 seconds. With processor running, add melted margarine through feed tube.

  • Page 79: Optional Attachments And Accessories

    Optional Attachments and Accessories • Reversible Thin (2mm) Slicing/Shredding Disc - Model KFPRD2 • Medium (4mm) Slicing Disc - Model KFPSL4 • Thick (6mm) Slicing Disc - Model KFPSL6 • Medium (4mm) Shredding Disc - Model KFPSH4 • Thick (6mm) Shredding Disc - Model KFPSH6 •...
  • Page 80 ™ FOR THE WAY IT’S MADE. ™ ® Registered Trademark/™Trademark of KitchenAid, U.S.A. © 2001. All rights reserved. KPA115 (dZw 401) 9701758 Rev. C...

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