KitchenAid K45SS Instructions and Recipes - Page 22

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 substitute 1 cup all-purpose flour 1⁄2 teaspoon baking powder 1⁄2 teaspoon baking soda 1⁄4 teaspoon salt 1 peach, peeled and sliced 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 1⁄3 cup. Beat on Speed 3 about 30 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 1⁄3 cup peach mixture. Top with peach slices. Sprinkle 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 1 cup sugar 1 cup firmly packed brown sugar 1 cup margarine or butter, softened 2 eggs 11⁄2 teaspoons vanilla 3 cups all-purpose flour 1 teaspoon baking soda 1⁄4 teaspoon salt 12 ounces semi-sweet chocolate chips Place sugar, brown sugar, margarine, eggs, and vanilla in large bowl. Beat on Speed 1 for 1 to 11⁄2 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 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. 20