KitchenAid KP26M1XDP Use & Care Guide - Page 66

Blueberry Oat Bread 2 cups all-purpose flour 1 cup rolled oats 1 cup sugar 11⁄2 teaspoons baking powder 1⁄2 teaspoon baking soda 1⁄4 teaspoon salt 1⁄4 teaspoon allspice 3⁄4 cup low-fat milk 1⁄2 cup butter or margarine, melted 1 tablespoon grated orange peel 2 eggs 11⁄4 cups fresh or frozen blueberries (not thawed) Combine dry ingredients in mixer bowl. Add milk, butter, orange peel, and eggs. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 30 seconds. With spoon, gently stir in blueberries. Spoon batter into 9 x 5 x 3" baking pan that has been greased on the bottom only. Bake at 350°F for 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on wire rack. Yield: 16 servings (16 slices per loaf). Per serving: About 196 cal, 3 g protein, 31 g carb, 7 g fat, 27 mg chol, 177 mg sodium. Baking Powder Biscuits 2 cups all-purpose flour 4 teaspoons baking powder 1⁄2 teaspoon salt 1⁄3 cup shortening 2⁄3 cup low-fat milk Melted butter or margarine, if desired Place flour, baking powder, salt, and shortening in mixer bowl. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 1 minute. Stop and scrape bowl. Add milk. Continuing on STIR Speed, mix until dough starts to cling to beater. Avoid overbeating. Turn dough onto lightly floured surface and knead about 20 seconds, or until smooth. Pat or roll to 1⁄2" thickness. Cut with floured 2" biscuit cutter. Place on greased baking sheets and brush with melted butter, if desired. Bake at 450°F for 12 to 15 minutes. Serve immediately. Yield: 12 servings (1 biscuit per serving). Per serving: About 135 cal, 3 g protein, 17 g carb, 6 g fat, 1 mg chol, 183 mg sodium. 66