Peach Coffeecake; Chocolate Chip Cookies - KitchenAid KHM5TBWH2 Instructions And Recipes Manual

1 medium ripe peach,
peeled and chopped
1 ⁄ cup reduced-fat sour
2
cream
1 ⁄ cup margarine or
4
butter, softened
1 ⁄ cup sugar, divided
2
1 ⁄ cup fat-free egg
4
substitute
1 cup all-purpose flour
1 ⁄ teaspoon baking
2
powder
1 ⁄ teaspoon baking
2
soda
1 ⁄ teaspoon salt
4
1 peach, peeled and
sliced
1 cup sugar
1 cup firmly packed
brown sugar
1 cup margarine or
butter, softened
2 eggs
1 1 ⁄ teaspoons vanilla
2
3 cups all-purpose
flour
1 teaspoon baking
soda
1 ⁄ teaspoon salt
4
12 ounces semi-sweet
chocolate chips

Peach Coffeecake

Spray 8x8x2-inch baking dish with no-stick cooking
spray.
Place chopped peach in small bowl. Mash with fork.
Add sour cream. Beat on Speed 1 about 1 minute,
or until well mixed.
Place margarine and sugar, reserving 1 tablespoon,
in medium bowl. Beat on Speed 3 about 1 minute,
or until fluffy. Add egg substitute. Beat on Speed 3
about 20 seconds, or until smooth. Add peach
mixture, reserving
seconds, or until smooth. Add flour, baking powder,
baking soda, and salt. Beat on Speed 1 about 30
seconds, or until blended. Beat on Speed 3 for 30
to 60 seconds, or just until smooth.
Pour batter into baking dish. Drizzle with reserved
1 ⁄ cup peach mixture. Top with peach slices. Sprinkle
3
with reserved 1 tablespoon sugar. Bake at 350°F for
30 to 35 minutes, or until wooden pick inserted in
center comes out clean. Cool slightly. Serve warm.
Yield: 9 servings.
Per serving: About 169 cal, 3 g pro, 26 g carb,
6 g total fat, 1 g sat fat, 4 mg chol, 227 mg sod.

Chocolate Chip Cookies

Place sugar, brown sugar, margarine, eggs, and
vanilla in large bowl. Beat on Speed 1 for 1 to 1
minutes, or until smooth.
Add flour, baking soda, and salt. Beat on Speed 1
about 30 seconds, or until blended. Beat on Speed
2 for 30 to 60 seconds, or until smooth. Add
chocolate chips. Beat on Speed 1 about 15 seconds,
or until combined.
Drop by rounded teaspoonfuls onto ungreased
baking sheets, about 2 inches apart. Bake at 375°F
for 10 to 12 minutes. Remove from baking sheets
immediately and cool on wire racks.
Yield: 54 servings (1 cookie per serving).
Per serving: About 117 cal, 1 g pro, 17 g carb,
5 g total fat, 1 g sat fat, 8 mg chol, 76 mg sod.
1 ⁄ cup. Beat on Speed 3 about 30
3
20
1 ⁄
2