KitchenAid KHM5TBWH 3 & 5 Speed Hand Mixers Instruction Manual

: July 15, 2024
: KitchenAid

Table of Contents

KitchenAid KHM5TBWH 3 & 5 Speed Hand Mixers
Specifications
Product Usage Instructions
FAQs
IMPORTANT SAFEGUARDS
How to Use the Mixer
Speed Control
Accessories
Care and Cleaning
RECIPES
References
Read User Manual Online (PDF format)
Download This Manual (PDF format)

KitchenAid KHM5TBWH 3 & 5 Speed Hand Mixers

Specifications

Model: KITCHENAID KHM5TBWH
Type: Hand Mixers
Speeds: 3 & 5 Speed
Manufacturer: KitchenAid
Warranty: 1 year full warranty

Product Usage Instructions

Hassle-Free Replacement Warranty:

If your mixer fails within the first year of ownership, KitchenAid will provide a free replacement. Follow the instructions provided to receive this service.

Proof of Purchase & Product Registration:

Keep a copy of the sales receipt and fill out the product registration card. This will help in case of a safety notification and compliance with regulations.

Important Safeguards:

Read and follow all safety messages provided in the manual and on the appliance. The safety alert symbol indicates potential hazards that can cause harm.

FAQs

Q: What should I do if my mixer fails within the warranty period?
- A: Contact KitchenAid to arrange for a free replacement. Follow the provided instructions for returning the failed mixer.
Q: How can I ensure in-warranty service?
- A: Keep a copy of the sales receipt as proof of purchase. Fill out and mail the product registration card packed with the unit.

3 & 5 SPEED HAND M IXERS
INSTRUCTIONS AND RECIPES
w w w.KitchenAid.com
1-800-541-6390 Details Inside
®
FO R THE W A1Y IT’ S MADE.TM

Hassle-Free Replacement Warranty

We’re so confident the quality of our products meets the exacting standards of KitchenAid that, if your mixer should fail w ithin the first year of ow nership, KitchenAid w ill arrange to deliver an identical or comparable replacement to your door free of charge and arrange to have your ” failed” mixer returned to us. Your replacement unit w ill also be covered by our one year full w arranty. Please follow these instructions to receive this quality service.

If you reside in the 50 United States and your KitchenAid® mixer should fail w ithin the first year of ow nership, simply call our toll-free Customer Satisfaction Center at 1-800-541-6390, 8 a.m. to 8 p.m., M onday through Friday, 10 a.m. to 5 p.m., Saturday, Eastern Time. Give the consultant your complete shipping address. (No P.O. Box Numbers, please.)
When you receive your replacement mixer, use the carton and packing materials to pack-up your ” failed” mixer. In the carton, include your name and address on a sheet of paper along w ith a copy of the proof of purchase (register receipt, credit card charge slip, etc.).
For a detailed explanation of w arranty terms and conditions, including how to arrange for service outside the United States, see pages 3 and 4.

Proof of Purchase & Product Registration

Alw ays keep a copy of the sales receipt show ing the date of purchase of your mixer. Proof of purchase w ill assure you of in-w arranty service.
Before you use your mixer, please fill out and mail your product registration card packed w ith the unit. This card w ill enable us to contact you in the unlikely event of a

product safety notification and assist us in complying w ith the provisions of the Consumer Product Safety Act. This card does not verify your w arranty.
Please complete the follow ing for your personal records:

Your safety and the safety of others are very important.

We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages.

This is the safety alert symbol.

This symbol alerts you to potential hazards that can kill or hurt you

!

and others. All safety messages will follow the safety alert symbol and either

the word “DANGER” or “WARNING.” These words mean:

DANGER

You can be killed or seriously injured if you don’t immediately follow instructions.

WARN I N G You can be killed or seriously injured if you don’t follow instructions.

All safety messages will tell you what the potential hazard is, tell you how to reduce the chance of injury, and tell you what can happen if the instructions are not followed.

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should alw ays be follow ed including the follow ing: 1. Read all instructions. 2. To protect against risk of electrical shock, do not put mixer in w ater or
other liquid. 3. Close supervision is necessary w hen this or any appliance is used near
children. 4. Unplug mixer from outlet w hen not in use, before putting on or taking off
parts, and before cleaning. 5. Avoid contacting moving parts. Keep hands, hair, clothing, as w ell as
spatulas and other utensils aw ay from all accessories during operation to reduce the risk of injury to persons and/or damage to the mixer. 6. Do not operate the mixer w ith a damaged cord or plug or after the mixer malfunctions, or is dropped or damaged in any manner. Return the mixer to the nearest Authorized Service Center for examination, repair or electrical or mechanical adjustment. 7. The use of attachments not recommended or sold by KitchenAid may cause fire, electric shock or injury. 8. Do not use the mixer outdoors. 9. Do not let the cord hang over the edge of table or counter. 10. Do not let cord contact hot surface, including the stove. 11. Remove any accessories from mixer before w ashing. 12. This product is designed for household use only..
SAVE THESE INSTRUCTIONS

2

KitchenAid® Hand M ixer Warranty for the 50 United States and District of Columbia

This w arranty extends to the purchaser and any succeeding ow ner for mixers operated in the 50 United States and District of Columbia.

Length of Warrant y:
One Year Full Warranty from date of purchase.

KitchenAid Will Pay For Your Choice of:
Hassle-Free Replacement of your mixer. See inside front cover for details on how to arrange for service, or call the Customer Satisfaction Center toll-free at 1-800-541-6390.
OR The replacement parts and repair labor costs to correct defects in materials and w orkmanship. Service must be provided by an Authorized KitchenAid Service Center. See the KitchenAid® mixer Warranty for Puerto Rico on page 4 for details on how to arrange for service.

KitchenAid Will Not Pay For:
A. Repairs w hen mixer is used in other than normal single family home use.
B. Damage resulting from accident, alteration, misuse or abuse.
C. Any shipping or handling costs to deliver your mixer to an Authorized Service Center.
D. Replacement parts or repair labor costs for mixers operated outside the 50 United States and District of Columbia.

KITCHENAID DOES NOT ASSUM E ANY RESPONSIBILITY FOR INCIDENTAL OR CONSEQUENTIAL DAM AGES. Some states do not allow the exclusion or limitation of incidental or consequential damages, so this exclusion may not apply to you. This w arranty gives you specific legal rights and you may also have other rights w hich vary from state to state.

3

KitchenAid® Hand M ixer Warranty for Puerto Rico

A limited one year w arranty extends to the purchaser and any succeeding ow ner for mixers operated in Puerto Rico. During the w arranty period, all service must be handled by an Authorized KitchenAid Service Center. Please bring the mixer, or ship it

prepaid and insured, to the nearest Authorized Service Center. Call tollfree 1-800-541-6390 to learn the location of a Service Center near you. Your repaired mixer w ill be returned to you prepaid and insured.

Arranging for Service after the Warranty Expires

WARN I N G

For service information, call toll-free 1-800-541-6390 or write to: Customer Satisfaction Center, KitchenAid Portable Appliances, P.O. Box 218, St. Joseph, M I 49085-0218.

Electrical Shock Hazard Unplug before servicing.
Failure to do so can result in death or electrical shock.

Arranging for Service Outside the 50 United States and Puerto Rico

Consult your local KitchenAid dealer

hand mixer for information on how to

or the store w here you purchased the obtain service.

Ordering Accessories and Replacement Parts

To order accessories or replacement parts for your mixer, call toll-free 1-800-541-6390 or write to:

Customer Satisfaction Center, KitchenAid Portable Appliances, P.O. Box 218, St. Joseph, M I 49085-0218.

4

Electrical Requirements

Volts: 120 A.C. only. Hertz: 60
NOTE: This mixer has a polarized plug (one blade is w ider than the other). To reduce the risk of electric shock, this plug w ill fit in a polarized outlet only one w ay. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not modify the plug in any w ay.
Troubleshooting Problems

If your mixer should malfunction or fail to operate, check the follow ing: 1. Is the mixer plugged in? 2. Is the fuse in the circuit to the
mixer in w orking order? If you have a circuit breaker box, make sure the circuit is closed. 3. Try unplugging the mixer, then plug it back in.

If the problem cannot be corrected w ith the above steps, see the KitchenAid Warranty on page 3. Do not return the mixer to the retailer they do not provide service.

5

KHM 3, KHM 5TB & KHM 5DH Hand M ixer Features
The KitchenAid® Classic 3-Speed, Classic Plus 5-Speed and Ultra Pow er® 5-Speed Hand M ixers offer a host of conveniences, including a pow erful yet lightw eight motor, intuitive speed control, and easy-to-clean design. An electronic sensor automatically adjusts the mixer pow er to maintain a steady beater speed w hen the firmness of your mix changes.
The TurboBeaterTM Accessories that come w ith your mixer have an open shape w ith no center post: this design permits thorough mixing w ith no clogging, little splashing, and minimal food collection.
Your mixer is designed to mix cookie doughs and cake batters, mash potatoes, and w hip heavy cream and egg w hites. With the optional dough hooks and liquid blender rod, the mixer can also knead yeast bread doughs and blend smoothies, milkshakes, soups, and sauces.
The KitchenAid® Hand M ixer is designed to deliver the same legendary quality and reliability that have been built into KitchenAid® Stand M ixers since 1919.

Comfort Designed Handle

Easy-To-Use Speed Control

3 2 OFF 1

Round Pow er Cord

Easy-To-Clean Design

Electronic Control

Non-Tip Heel Rest

Oversized Beater Ejector Button
Air Vents

Liquid Blender Rod Accessory included w ith KHM 5TB
Turb oBeat erTM Accessories

Dough Hooks Accessory included w ith KHM 5DH

6

KHM 3, KHM 5TB & KHM 5DH Hand M ixer Features

Easy-To-Use Speed Control Features a positive ” click” at each speed setting.
Comfort Designed Handle Angled handle reduces arm fatigue; rounded grip provides a comfortable fit for hands of all sizes.
Easy-To-Clean Design Smooth styling has no ingredienttrapping cracks or crevices. M akes cleanup easy.
Oversized Beater Ejection Button M akes for easy, single-handed ejection of beaters.
Round Pow er Cord Round shape w ill not trap ingredients. M akes cleanup easy.

TurboBeaterTM Accessories Self-cleaning mixing action. Dishw asher-safe, high quality stainless steel.
Liquid Blender Rod Designed to mix smoothies, diet drink mixes, chocolate milk, milkshakes, ice tea, soups, and sauces. M ixes from 8 to 32 ounces of liquid. Included w ith model KHM 5TB.
Dough Hooks High-quality stainless steel designed to mix and knead yeast doughs. Included w ith model KHM 5DH.
KitchenAid Quality Your mixer is built and tested to meet KitchenAid standards for optimum performance and durability.

Non-Tip Heel Rest Holds mixer stable w hen not in use.

Air Vents Positioned to prevent clogging from batters and other mixtures.

7

How to Use the Mixer

Be sure to read and follow the specific instructions in this manual for proper use of this mixer.

WARN I N G

Injury Hazard

A

B

Unplug mixer before touching beaters.

Failure to do so can result in broken bones, cuts or bruises.

To Attach Accessories
1. M ake sure the Speed Control is in the ” OFF” position.
2. Unplug the mixer from the electrical outlet.
3. Each pair of accessories (TurboBeaters, optional Dough Hooks included w ith M odel KHM 5DH) w ill have one accessory w ith a collar (D), and one w ithout (C). The hand mixer has a specific opening for each. Single accessories, like the optional Pro Whisk or Liquid Blender Rod (included w ith M odel KHM 5TB), w ill alw ays have a collar (D).

5. Insert the accessory w ithout a collar (C) into the smaller opening (A) of the hand mixer. Line up the flanges on the accessory w ith the slots in the opening and push in until it locks into place.
E
3 2 1
OFF

Electronic Control

D C

4. Insert the accessory w ith a collar (D) into the larger opening (B) of the hand mixer. Line up the flanges on the accessory w ith the slots in the opening and push in until it locks into place.

To Remove Accessories
1. M ake sure the Speed Control is in the ” OFF” position.
2. Unplug the mixer from the electrical outlet.
3. Press the Ejector Button (E) to release the accessories from the mixer, then remove them.

8

To Operate the Speed Control

NOTE: When plugged in, an accidental touching of the Speed Control, or other circumstances, may result in the mixer starting u n exp ect ed ly.

1. M ake certain the Speed Control is in the ” OFF” position by sliding it backw ard as far as possible. ” OFF/O” w ill be visible on the speed control pad w hen the sw itch is in the ” OFF” position.
2. Plug the mixer into an electrical o u t let .
3. Alw ays start mixing at the low est speed by sliding the Speed Control forw ard to the first position mark, w hich is Speed 1.
4. To increase the mixer speed, slide the Speed Control forw ard. To decrease the mixer speed, slide the Speed Control backw ard.
5. When the mixing job is finished, shut off the mixer by sliding the Speed Control backw ard as far as possible. Unplug the mixer before removing the accessories.

9

Speed Control

Guide for 3-Speed M ixer

3
2
1
OFF/O

The Classic 3-Speed Hand M ixer should alw ays be set on the low est speed to start mixing. M ove to higher speeds as needed.

Speed 2 M ix muffins, quick breads, cake batters, and frostings. M ash potatoes or squash. Blend butter and sugar. Combine heavy mixtures, such as cookie dough.

Speed 1 Start all mixing procedures. Combine cream cheese mixtures. Stir gelatin mixtures. M ash potatoes. Stir in nuts, chocolate chips, shredded cheese, onions, olives, and other chunky ingredients. M ix flour and other dry ingredients w ith liquids or other moist mixtures. Helps prevent ingredients from splashing out of bowl.

Speed 3 Whip heavy cream and mousse mixtures. Beat egg w hites and meringue mixtures.
NOTE: The TurboBeaterTM Accessories are not designed for mixing and kneading bread dough. Special dough hook attachments are available. See “Accessories for Your KitchenAid® Hand M ixer” (page 11) for details and ordering information.

Speed Control Guide for 5-Speed M ixer

5 4
3 2
1
OFF/O

The Classic Plus 5-Speed and Ultra Pow er® 5-Speed Hand M ixer should alw ays be set on the low est speed to start mixing. M ove to higher speeds as needed.

Speed 1 For slow stirring, combining, and starting all mixing procedures. Use this speed to stir in nuts, chocolate chips, shredded cheese, onions, olives, and other chunky ingredients. M ix flour and other dry ingredients w ith liquids or other moist mixtures. Helps prevent ingredients from splashing out of bow l.

Speed 2 Stir batters and gelatin mixtures. Combine heavy mixtures, such as cookie dough. M ix light cream cheese spreads. M ash potatoes.

Speed 3 Combine heavy cream cheese mixtures. M ash squash.
Speed 4 Blend butter and sugar. M ix muffins, quick breads, cake batters, and frostings.
Speed 5 Beat egg w hites and meringue mixtures. Whip heavy cream and mousse mixtures.
NOTE: The TurboBeaterTM Accessories are not designed for mixing and kneading bread dough. Special dough hook attachments are available. See “Accessories for Your KitchenAid® Hand M ixer” (page 11) for details and ordering information.

Accessories

Accessories for your KitchenAid® Hand M ixer

Liquid Blender Rod

A great w ay to mix up smoothies, diet

drink mixes, chocolate milk, ice tea,

and milkshakes. Also invaluable for

soups and sauces that require light

blending.

The

8

/1 2

inch

long

Liquid

Blender Rod attaches to the mixer like

a regular beater (see page 8) and can

mix from 8 to 32 ounces of liquid.

Hand w ash w ith mild detergent.

Dough Hooks A must-have attachment for the bread baker! The stainless steel Dough Hooks enable your mixer to knead yeast bread doughs, saving you untold time and effort. The Dough Hooks attach to the mixer like regular beaters (see page 8) and are dishw asher safe for quick clean-up.

Pro Whisk Designed to produce fluffier w hipped cream and egg w hites, the stainless steel Pro Whisk w ill also ensure smooth sauces and puddings. The Pro Whisk attaches to the mixer like a regular beater (see page 8) and is dishw asher safe for easy clean-up.
To order these accessories, visit w w w. KitchenAid.com, or call 1-800-541-6390.

Care and Cleaning

WARN I N G
Electrical Shock Hazard Do not put in water. Doing so can result in death or electrical shock. Alw ays unplug mixer before cleaning. Do not immerse mixer in w ater. Wipe mixer w ith a w arm, sudsy cloth; then w ipe clean w ith a damp cloth. Dry w ith a soft cloth.

TurboBeaterTM Accessories, Pro Whisk , Dough Hooks
Alw ays remove accessories from mixer before cleaning. Wash in dishw asher, or by hand in w arm, sudsy w ater. Rinse and w ipe dry.
Liquid Blender Rod*
Alw ays remove blender rod from mixer before cleaning. Hand w ash in w arm, sudsy w ater. Rinse, and w ipe dry.
Pow er Cord
Wipe cord w ith a w arm, sudsy cloth; then w ipe clean w ith a damp cloth. Dry w ith a soft cloth.

These accessories are not included w ith all hand mixer models; see “Accessories for Your KitchenAid® Hand M ixer” for details and ordering information.

RECIPES

Raspberry Cream Cheese Spread

1 package (8 oz.) light cream cheese

3 tablespoons seedless raspberry preserves

/1 4

teaspoon grated

orange peel

Place all ingredients in small bow l. Beat on Speed 1 about 1 minute, or until smooth and creamy, scraping bow l once or tw ice. Serve w ith mini-bagels or crackers, if desired.
Yield: 10 servings (2 tablespoons per serving).
Per serving: About 64 cal, 2 g pro, 6 g carb, 4 g total fat, 2 g sat fat, 8 mg chol, 128 mg sod.

Honey-Walnut Cream Cheese Spread

1 package (8 oz.) light cream cheese

2 tablespoons honey

/1 4

cup chopped

w alnuts

Place cream cheese and honey in small bow l. Beat on Speed 1 about 1 minute, or until smooth and creamy, scraping bow l once or tw ice. Add w alnuts. Beat on Speed 1 about 20 seconds, or until combined. Serve w ith mini-bagels or crackers, if desired.
Yield: 10 servings (2 tablespoons per serving).
Per serving: About 80 cal, 3 g pro, 5 g carb, 6 g total fat, 3 g sat fat, 8 mg chol, 128 mg sod.

Dilled Salmon M ousse

2 envelopes unflavored g elat in

/3 4

cup w ater

/1 2

cup reduced-calorie

mayonnaise

1 cup nonfat plain yogurt

2-3 tablespoons chopped fresh dill

1 tablespoon lemon juice

/1 4

teaspoon salt

/1 8

teaspoon black

pepper

Dash cayenne pepper

1

can

(1

4

/1 2

oz.)

red

salmon, drained and

f laked

Spray 1-quart mold w ith no-stick cooking spray. In small saucepan, sprinkle gelatin over w ater. Let stand 5 minutes until softened. Heat over low heat, stirring until gelatin is dissolved. Cool slightly.
Place mayonnaise and gelatin mixture in medium bow l. Beat on Speed 1 about 30 seconds, or until smooth. Add remaining ingredients, except salmon. Beat on Speed 1 for 30 to 60 seconds, or until smooth. Stir in salmon. Pour into mold. Refrigerate at least 4 hours, or until firm. Remove mousse from mold. Serve w ith crackers or cocktail breads, if desired.
Yield: 16 servings (1/4 cup per serving).
Per serving: About 72 cal, 7 g pro, 2 g carb, 4 g total fat, 1 g sat fat, 11 mg chol, 243 mg sod.

12

Beer Cheese Bread

2

1/2-3

/1 2

cups

all-purpose

flour

1 package active dry yeast

2 tablespoons sugar

1 teaspoon salt

1 cup beer

2 tablespoons margarine or butter

1 egg

/1 2

teaspoon hot pepper

sauce

1

/1 2

cups shredded

reduced-fat sharp

Cheddar cheese

Attach dough hooks to mixer. Combine 2 cups flour, yeast, sugar, and salt in large bow l. Set aside.

Place beer and margarine in small saucepan. Heat over medium heat until margarine melts. Continue heating to 120°F to 130°F. Add to flour mixture. Beat on Speed 3 about 1 minute, or until blended. Add egg and hot pepper sauce. Beat on Speed 3 about 20 seconds, or until combined.

Continuing on Speed 3, add cheese and remaining

f lo u r,

/1 4

cup

at

a

t im e,

until

dough

cleans

sides

of

bow l, scraping sides of bow l. Knead on Speed 3

about 2 minutes, or until dough is smooth and

elastic. Dough w ill be slightly sticky to the touch.

Place dough in greased bow l, turning to grease top. Cover. Let rise in w arm place, free from draft, about 1 hour, or until doubled in bulk.

Punch dough dow n. With lightly oiled hands, shape dough into 9×5-inch loaf. Place in greased

9x5x3-inch baking pan. Cover. Let rise in w arm place, free from draft, about 1 hour, or until doubled in bulk.

Bake at 375°F for 30 to 40 minutes, or until golden brow n. Remove from pan immediately and cool on w ire rack. Serve w arm.

Yield: 16 servings.

Per serving: About 132 cal, 6 g pro, 18 g carb, 4 g total fat, 2 g sat fat, 21 mg chol, 248 mg sod.

13

Basic White Bread

1 cup low fat milk

1 tablespoon sugar

1 teaspoon salt

2 tablespoons margarine or butter

1 package active dry yeast

2

-3

/1 2

cups all-purpose

flour

Attach dough hooks to mixer. Combine 2 cups flour and yeast in large bow l. Set aside.

Place milk, sugar, salt, and margarine in small saucepan. Heat over medium heat until margarine melts and sugar dissolves, stirring frequently. Continue heating to 120°F to 130°F. Add to flour mixture. Beat at Speed 3 about 1 minute, or until blended.

Co n t in u in g

on

Speed

3,

add

rem ain in g

f lo u r,

/1 4

cup

at a time, until dough cleans sides of bow l, scraping

sides of bow l. Knead on Speed 3 about 2 minutes,

or until dough is smooth and elastic. Dough w ill be

slightly sticky to the touch.

Place dough in greased bow l, turning to grease top. Cover. Let rise in w arm place, free from draft, about 1 hour, or until doubled in bulk.

Punch dough dow n. With lightly oiled hands, shape dough into 8×4-inch loaf. Place in greased 81/2×41/2×21/2-inch baking pan. Cover. Let rise in w arm place, free from draft, about 1 hour, or until doubled in bulk.

Bake at 400°F for 30 to 40 minutes, or until golden brow n. Remove from pan immediately and cool on w ire rack.

Yield: 16 servings.

Per serving: About 81 cal, 2 g pro, 14 g carb, 2 g total fat, 0 g sat fat, 1 mg chol, 168 mg sod.

14

M ashed Potatoes

2 pounds (about 6 medium) russet potatoes, peeled, cut into quarters, and boiled

/1 4

cup margarine or

butter, softened

/1 2

teaspoon salt

/1 8

teaspoon black

pepper

1/4-1/3 cup low fat milk, w armed

Drain potatoes w ell. Return to hot saucepan. Add margarine, salt, and pepper. Beat on Speed 1 about 20 seconds, or until potatoes are broken up. Continuing on Speed 1, slow ly add milk. Beat about 45 seconds, or until smooth. Serve immediately.

Yield:

8

servings

(about

/1 2

cup

per

serving).

Per serving: About 137 cal, 3 g pro, 19 g carb, 6 g total fat, 1 g sat fat, 0 mg chol, 221 mg sod.

VARIATIONS

Garlic M ashed Potatoes

Add 6 to 8 large, peeled cloves garlic to potatoes before boiling.

Yield:

8

servings

(about

/1 2

cup

per

serving).

Per serving: About 140 cal, 3 g pro, 20 g carb, 6 g total fat, 1 g sat fat, 0 mg chol, 222 mg sod.

Carrot and Leek M ashed Potatoes

Add 2 medium carrots, cut into 1-inch pieces, and 1 medium leek, cut into 1-inch pieces, to potatoes before boiling. Cook until tender.

Yield:

10

to

12

servings

(about

/1 2

cup

per

serving).

Per serving: About 154 cal, 3 g pro, 23 g carb, 6 g total fat, 1 g sat fat, 0 mg chol, 231 mg sod.

Pesto M ashed Potatoes

Prepare

p o t at o es

as

d irect ed .

Add

/1 4

cup

prepared

pesto. Beat on Speed 1 about 15 seconds, or until

blended.

Yield:

8

servings

(about

/1 2

cup

per

serving).

Per serving: About 176 cal, 4 g pro, 20 g carb, 10 g total fat, 2 g sat fat, 1 mg chol, 276 mg sod.

15

Squash and Apple Bake

1 cup reduced-sodium chicken broth

/1 4

teaspoon cloves

2 acorn squash (about

3

/1 2

lbs.),

w ashed,

cut

into halves, and

seeds removed

2 teaspoons margarine or butter

1 medium onion, chopped

1 medium apple, peeled, cored, and chopped

2 tablespoons fat-free egg substitute

/1 4

cup seasoned bread

crumbs

2 teaspoons margarine or butter

Spray 1-quart casserole dish w ith no-stick cooking spray.

Place broth and cloves in large skillet or Dutch oven. Add squash, cut side dow n. Bring to a boil. Reduce heat to medium-low. Cook, covered, 15 to 25 minutes, or until squash is soft. Remove squash; cool slightly. Scoop out pulp. Set aside.

M eanw hile, melt 2 teaspoons margarine in nonstick skillet over medium heat. Add onion. Cook and stir about 1 minute. Add apple. Cook and stir 3 to 4 minutes longer, or until onion is tender.

Place squash in large bow l. Beat on Speed 3 for 15 to 20 seconds, or until broken up. Add egg substitute. Beat on Speed 3 about 30 seconds, or until smooth. Add onion mixture. Beat on Speed 1 about 15 seconds, or until combined. Spoon squash mixture into casserole dish.

Combine bread crumbs and 2 teaspoons melted margarine in small bow l. Beat on Speed 1 about 15 seconds, or until blended. Sprinkle evenly over squash. Bake at 350°F for 25 to 35 minutes, or until thoroughly heated.

Yield:

6

to

8

servings

(about

/1 2

cup

per

serving).

Per serving: About 124 cal, 3 g pro, 24 g carb, 3 g total fat, 1 g sat fat, 2 mg chol, 260 mg sod.

16

Savory Sweet Potatoes

2 pounds sw eet potatoes (about 3 medium), scrubbed, unpeeled, and boiled

/1 3

cup thinly sliced

green onions

/1 2

teaspoon dried

marjoram leaves

Dash cayenne pepper

/1 3

cup reduced-sodium

chicken broth

/1 2

cup nonfat sour

cream

Drain potatoes w ell; cool slightly. Cut ends from potatoes. Slip off and discard peels.

Place potatoes, onions, marjoram, and pepper in large bow l. Beat on Speed 1 about 10 seconds, or until potatoes are broken up. Add broth. Beat on Speed 3 about 30 seconds, or until smooth. Add sour cream. Beat on Speed 1 about 20 seconds, or until blended. Serve immediately.

Yield:

8

servings

(about

/1 2

cup

per

serving).

Per serving: About 166 cal, 4 g pro, 36 g carb, 1 g total fat, 0 g sat fat, 0 mg chol, 50 mg sod.

Overnight Sausage and Egg Brunch

1 pound turkey Italian sausage links, cut into 1/4-inch thick slices

1 medium onion, chopped

1 package (8 oz.) light cream cheese

1 teaspoon dried marjoram leaves

/1 2

teaspoon salt

/1 4

teaspoon cayenne

pepper

1 cup fat-free egg su b st it u t e

1 can (12 oz.) evaporated skimmed milk

9 slices French bread, sliced diagonally 1-inch thick

1 package (16 oz.) frozen chopped broccoli, thaw ed*

1 cup shredded reduced-fat sharp Cheddar cheese

Spray 13x9x2-inch baking dish w ith no-stick cooking spray.
Place sausage and onion in medium nonstick skillet. Cook over medium heat about 8 minutes, or until sausage is no longer pink in center and onion is tender. Set aside.
Place cream cheese, marjoram, salt, and pepper in medium bow l. Beat on Speed 1 about 20 seconds, or until smooth. Add egg substitute and milk. Beat on Speed 2 about 20 seconds, or until smooth.
Layer bread in baking dish. Top w ith sausage mixture, broccoli, and Cheddar cheese. Pour cream cheese mixture evenly over top. Cover tightly. Refrigerate at least 8 hours or overnight.
Uncover dish. Bake at 350°F for 1 hour 15 minutes, or until knife inserted in center comes out clean.
Yield: 12 servings.
Per serving: About 264 cal, 18 g pro, 17 g carb, 14 g total fat, 5 g sat fat, 55 mg chol, 728 mg sod.
Tip: Rinse broccoli under hot w ater to thaw. Drain w ell.

17

Cheese and Salsa Crostini

2 egg w hites

/1 4

cup finely chopped

green onions

/1 4

cup chopped ripe

olives

/1 4

cup shredded

reduced-fat sharp

Cheddar cheese

/1 4

cup shredded

red u ced -f at

M onterey Jack

cheese

4 slices pumpernickel bread, crusts removed

/1 3

cup thick and chunky

salsa

Place egg w hites in medium bow l. Beat on Speed 3

for

1

to

1

/1 2

m in u t es,

or

until

st if f

peaks

form.

Add

onions, olives, and cheeses. Beat on Speed 1 for 10

to 20 seconds, or until combined.

Spread mixture on bread slices. Place on ungreased baking sheet. Bake at 350°F for 15 to 20 minutes, or until puffed and golden brow n. Cut each slice into quarters. Top each quarter w ith about 1 teaspoon salsa.

Yield: 8 servings (2 crostini per serving).

Per serving: About 39 cal, 2 g pro, 4 g carb, 1 g total fat, 0 g sat fat, 3 mg chol, 203 mg sod.

18

Skillet Chicken Florentine

2 medium shallots, chopped

4 ounces light cream cheese

/1 4

cup seasoned bread

crumbs

Dash nutmeg

1 package (9 oz.) frozen chopped spinach, thaw ed and pressed dry

4 boneless, skinless chicken breast halves, pounded slightly to flatten

/1 2

cup shredded

reduced-fat Sw iss

cheese

1

can

(14

/1 2

oz.)

diced

tomatoes w ith

roasted garlic, onion,

and oregano

Spray large nonstick skillet w ith no-stick cooking spray. Heat over medium heat. Add shallots. Cook about 5 minutes, or until tender. Add 2 tablespoons w ater, if necessary, to prevent brow ning.
Place cream cheese, shallots, bread crumbs, and nutmeg in medium bow l. Beat on Speed 1 about 30 seconds, or until blended. Break apart spinach w ith fork. Add to cream cheese mixture. Beat on Speed 1 about 15 seconds, or until blended.
Spread one-fourth of mixture on each chicken breast. Fold chicken breast over to enclose filling. Spray large nonstick skillet w ith no-stick cooking spray. Heat over medium-high heat. Add chicken. Cook about 3 minutes, or until evenly brow ned. Add tomatoes. Reduce heat to low. Cook, covered, 8 to 12 minutes, or until chicken is thoroughly cooked and filling is hot. To serve, spoon tomatoes over chicken.
Yield: 4 servings.
Per serving: About 306 cal, 39 g pro, 16 g carb, 11 g total fat, 4 g sat fat, 90 mg chol, 873 mg sod.

Apple Waffles

2 eggs, separated

3 tablespoons margarine or butter, m elt ed

1 cup low fat milk

1

/3 4

cups all-purpose

flour

1 tablespoon baking pow der

/1 2

teaspoon cinnamon

1 cup shredded apple

Place egg w hites in small bow l. Beat on Speed 3 about 40 seconds, or until stiff peaks form. Set aside.

Place egg yolks, margarine, and milk in medium bow l. Beat on Speed 1 about 20 seconds, or until blended. Add flour, baking pow der, and cinnamon. Beat on Speed 1 about 30 seconds, or until blended. Beat on Speed 2 about 20 seconds, or until smooth. Add apple. Beat on Speed 1 about 15 seconds, or until combined. Add egg w hites. Beat on Speed 1 about 15 seconds, or until blended.

Spray w affle iron w ith no-stick cooking spray. Heat

according to manufacturer’s directions. Pour about

/1 3

cup

b at t er

for

each

w affle

onto

iron.

Bake

until

steaming stops and w affles are golden brow n.

Yield: 6 servings (1 w affle per serving).

Per serving: About 242 cal, 7 g pro, 34 g carb, 9 g total fat, 2 g sat fat, 75 mg chol, 239 mg sod.

19

Peach Coffeecake

1 medium ripe peach, peeled and chopped

/1 2

cup reduced-fat sour

cream

/1 4

cup margarine or

butter, softened

/1 2

cup sugar, divided

/1 4

cup fat-free egg

su b st it u t e

1 cup all-purpose flour

/1 2

teaspoon baking

pow der

/1 2

teaspoon baking

soda

/1 4

teaspoon salt

1 peach, peeled and sliced

Spray 8x8x2-inch baking dish w ith no-stick cooking spray.

Place chopped peach in small bow l. M ash w ith fork. Add sour cream. Beat on Speed 1 about 1 minute, or until w ell mixed.

Place margarine and sugar, reserving 1 tablespoon,

in medium bow l. 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

m ixt u re,

reserving

/1 3

cup.

Beat

on

Speed

3

about

30

seconds, or until smooth. Add flour, baking pow der,

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 w ith reserved

/1 3

cup

peach

m ixt u re.

Top

w it h

peach

slices.

Sprinkle

w ith reserved 1 tablespoon sugar. Bake at 350°F for

30 to 35 minutes, or until w ooden pick inserted in

center comes out clean. Cool slightly. Serve w arm.

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

1 cup sugar

1 cup firmly packed brow n sugar

1 cup margarine or butter, softened

2 eggs

1

/1 2

teaspoons vanilla

3 cups all-purpose flour

1 teaspoon baking soda

/1 4

teaspoon salt

12 ounces semi-sw eet chocolate chips

Place sugar, brow n sugar, margarine, eggs, and

vanilla

in

large

bow l.

Beat

on

Speed

1

for

1

to

1

/1 2

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 w ire 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.

20

1 cup heavy cream

2 tablespoons pow dered sugar

/1 2

teaspoon vanilla

Whipped Cream

Place cream in medium bow l. Beat on Speed 3 about 30 seconds, or until soft peaks form. Continuing on Speed 3, gradually add pow dered sugar and vanilla. Beat about 30 seconds, or until st if f .

Yield: 16 servings (2 tablespoons per serving).

Per serving: About 48 cal, 0 g pro, 1 g carb, 5 g total fat, 3 g sat fat, 17 mg chol, 5 mg sod.

VARIATIONS:

Amaretto Whipped Cream

Substitute 2 tablespoons amaretto liqueur for the vanilla.

Per serving: About 54 cal, 0 g pro, 2 g carb, 5 g total fat, 3 g sat fat, 17 mg chol, 6 mg sod.

Cappuccino Whipped Cream

Add 2 teaspoons instant coffee granules or crystals

to cream before w hipping. Increase pow dered sugar

to

/1 4

cup.

Per serving: About 52 cal, 0 g pro, 2 g carb, 5 g total fat, 3 g sat fat, 17 mg chol, 6 mg sod.

Spiced Whipped Cream

Add

/1 4

t easp o o n

cin n am o n

and

/1 8

t easp o o n

n u t m eg

w ith pow dered sugar.

Per serving: About 48 cal, 0 g pro, 1 g carb, 5 g total fat, 3 g sat fat, 17 mg chol, 5 mg sod.

21

M eringue Dessert Tarts

4 egg w hites

/1 8

teaspoon cream of

t art ar

/3 4

cup sugar

Place egg w hites in large bow l. Beat on Speed 3 about 30 seconds, or until frothy. Add cream of tartar. Beat on Speed 3 about 1 minute, or until soft peaks form. Continuing on Speed 3, add sugar, 1 tablespoon at a time, beating for 6 to 7 minutes, or until stiff and glossy.
Spoon or pipe meringue into eight 31/2-inch circles on baking sheet lined w ith parchment paper or foil. M ake indentation in center of each circle. Bake at 275°F for 35 minutes. Turn off oven and let meringues stand in oven 2 hours or overnight. Serve w ith Straw berry Yogurt Filling or Chocolate M ousse Filling.

Straw berry Yogurt Filling

1 package (8 oz.) light cream cheese

1

/1 2

cups low fat

straw berry yogurt

3 tablespoons pow dered sugar

2 cups sliced fresh straw berries

Place all ingredients in large bow l. Beat on Speed 2

about 1 minute, or until smooth and creamy.

Refrigerate until serving time. To serve, spoon about

/1 4

cup

filling

into

each

M eringue

Dessert

Tart .

Top

w ith straw berries.

Chocolate M ousse Filling

/3 4

cup semi-sw eet

chocolate chips

3 tablespoons w ater

/1 4

teaspoon almond

ext ract

1 cup heavy cream

2 tablespoons pow dered sugar

/1 2

cup sliced almonds

Place chocolate chips and w ater in small saucepan. Heat over low heat until smooth and melted, stirring constantly. Stir in almond extract. Cool to room temperature, about 30 minutes.

Place cream in large bow l. Beat on Speed 3 about 30 seconds, or until soft peaks form. Continuing on Speed 3, gradually add pow dered sugar. Beat about 30 seconds, or until stiff. Fold in chocolate w ith spatula until blended. Refrigerate until serving time.

To

serve,

spoon

about

/1 4

cup

filling

into

each

M eringue Dessert Tart. Top w ith almonds.

Yield: 8 servings.

Per serving (tart and straw berry filling): About 205 cal, 7 g pro, 34 g carb, 6 g total fat, 3 g sat fat, 12 mg chol, 213 mg sod.

Per serving (tart and chocolate filling): About 285 cal, 5 g pro, 33 g carb, 17 g total fat, 6 g sat fat, 35 mg chol, 39 mg sod.

22

Lemon Pudding Cake

3 eggs, separated

/3 4

cup low fat milk

/1 4

cup fresh lemon juice

1 teaspoon grated lemon peel

1 cup sugar

/3 4

cup all-purpose flour

/1 4

teaspoon salt

Place egg w hites in medium bow l. Beat on Speed 3

for

1

to

1

/1 2

m in u t es,

or

until

st if f

peaks

form.

Set

aside.

Place egg yolks in large bow l. Beat on Speed 2 about 30 seconds. Add milk, lemon juice, and grated peel. Beat on Speed 2 about 30 seconds, or until combined. Add remaining ingredients. Beat on Speed 1 about 10 to 20 seconds, or until blended. Beat on Speed 2 about 1 minute, or until smooth and frothy. Fold in egg w hites w ith spatula, just until combined.

Spoon batter into ungreased 11/2-quart soufflé or casserole dish. Place dish in large, shallow baking pan. Add hot w ater to pan to 1-inch depth. Place in oven. Bake at 350°F for 35 to 45 minutes, or until golden brow n. Cool slightly. Serve w arm.

Yield: 6 servings.

Per serving: About 241 cal, 6 g pro, 48 g carb, 3 g total fat, 1 g sat fat, 109 mg chol, 143 mg sod.

23

Oatmeal-Nut Snack Cake

1

/1 2

cups quick-cooking

o at s

1

/1 4

cups boiling w ater

/1 2

cup margarine or

butter, softened

1

/1 2

cups firmly packed

brow n sugar

2 eggs

1

/1 2

cups all-purpose

flour

1 teaspoon baking soda

/1 2

teaspoon baking

pow der

1 teaspoon cinnamon

/1 4

teaspoon salt

/1 2

cup chopped

w alnuts

Grease and flour 13x9x2-inch baking pan. Combine oats and boiling w ater in medium bow l. Let stand 10 minutes.
Place margarine, brow n sugar, and eggs in large bow l. Beat on Speed 1 about 30 seconds, or until blended. Beat on Speed 3 about 1 minute, or until smooth and creamy. Add flour, baking soda, baking pow der, cinnamon, and salt. Beat on Speed 1 about 30 seconds, or until blended. Beat on Speed 3 about 1 minute, or until w ell mixed. Add oatmeal. Beat on Speed 1 about 30 seconds, or until combined. Add w alnuts. Beat on Speed 1 about 10 seconds, or until combined.
Spread batter in pan. Bake at 350°F for 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool completely. Frost w ith M aple Buttercream Frosting (below ), if desired.
Yield: 16 servings.
Per serving: About 235 cal, 4 g pro, 35 g carb, 9 g total fat, 2 g sat fat, 27 mg chol, 206 mg sod.

Buttercream Frosting

/1 4

cup butter, softened

/1 2

teaspoon vanilla

2 tablespoons low fat milk

2 cups pow dered sugar

Place all ingredients in large bow l. Beat on Speed 3 for 30 to 60 seconds, or until smooth and creamy.

Yield: 16 servings (frosting for 13x9x2-inch cake).

Per serving: About 75 cal, 0 g pro, 13 g carb, 3 g total fat, 2 g sat fat, 8 mg chol, 30 mg sod.

VARIATIONS

M aple Buttercream Frosting