KitchenAid KSM150PSYC Use & Care Guide

KitchenAid KSM150PSYC Manual

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  • KitchenAid KSM150PSYC | Use & Care Guide - Page 1
    BOWL LIFT STAND MIXER INSTRUCTIONS AND RECIPES 9708307C 1-800-541-6390 Details Inside
  • KitchenAid KSM150PSYC | Use & Care Guide - Page 2
    replacement stand mixer will also be covered by our one year full warranty. Please follow these instructions to receive this quality service. If you reside in the 50 United States and your KitchenAid® stand mixer should fail within the first year of ownership, simply call our toll-free Customer
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    Service Outside the 50 United States and Puerto Rico .....6 Ordering Accessories and Replacement Parts 6 Electrical Requirements 7 Troubleshooting Problems 7 About Your Mixer Bowl Lift Stand Mixer Features 8 Assembling Your Bowl Lift Mixer 9 Using the Pouring Shield 10 Using Your KitchenAid
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    have provided many important safety messages in this manual and on your appliance. Always read and and tell you what can happen if the instructions are not followed.not followed. IMPORTANT SAFEGUARDS service center for examination, repair or electrical or mechanical adjustment. Call the KitchenAid
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    toll-free at 1-800-541-6390. OR The replacement parts and repair labor costs to correct defects in materials and workmanship. Service must be provided by an Authorized KitchenAid Service Center. See the KitchenAid® Stand Mixer Warranty for Puerto Rico on the following page on how to arrange for
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    one year warranty extends to the purchaser and any succeeding owner for stand mixers operated in Puerto Rico. During the warranty period, all service must be handled by an Authorized KitchenAid Service Center. Please bring the stand mixer, or ship it prepaid and insured, to the nearest Authorized
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    not use an adapter. Do not use an extension cord. Failure to follow these instructions can result in death, fire, or electrical shock. Troubleshooting Problems Please read the following before calling your service center. 1. The stand mixer may warm up during use. Under heavy loads with extended
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    Hub (See the "Attachments and Accessories" section.) Speed Control RESET OFF/0 STIR Knob Bowl Height Adjustment Screw Locating Pins Bowl Support Attachment Knob Bowl Lift Handle (not shown) Beater Shaft Stainless Steel Bowl Bowl Handle Flat Beater PowerKnead™ Spiral Dough Hook Wire
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    an adapter. Do not use an extension cord. Failure to follow these instructions can result in death, fire, or electrical shock. To Lower Bowl unplugged. 2. Place bowl lift handle in down position. 3. Fit bowl supports over locating pins. 4. Press down on back of bowl until bowl pin Guide" section. 9
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    , slide the speed control see the "Troubleshooting Problems" section. lever to OFF. After a portion of shield. IMPORTANT: Make sure the guides on the bottom of the chute rest on pouring shield collar off bowl. 5. Lower the bowl support by turning the bowl-lift lever clockwise. 6. Remove accessory
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    some candies PowerKnead™ Spiral Dough Hook for mixing and kneading yeast doughs: breads rolls pizza dough coffee cakes buns Mixing Time Your KitchenAid® stand mixer will mix faster and more thoroughly than most other electric stand mixers. Therefore, the mixing time in most recipes must
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    Care and Cleaning Bowl, white flat beater and white spiral dough hook may be washed in an automatic dishwasher. Or, clean them thoroughly in hot sudsy water and rinse completely before drying. Wire whip, burnished spiral dough hook and burnished flat beater should be hand washed and dried
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    Speed Control Guide All speeds have the Soft Start® feature which automatically starts the stand mixer at a lower speed to help avoid ingredient splash-out and "flour puff"
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    Mixing Tips Converting Your Recipe for the Mixer The mixing instructions for recipes in this book can guide you in converting your own favorite recipes for preparation with your KitchenAid® stand mixer. Look for recipes similar to yours and then adapt your recipes to use the procedures in the
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    to 10 1 cup (250 mL) .....GRADUALLY to 8 1 pint (500 mL).....GRADUALLY to 8 Whipping Stages Watch cream closely during whipping. Because your KitchenAid® stand mixer whips so quickly, there are just a few seconds between whipping stages. Look for these characteristics: Begins to Thicken Cream is
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    use and wear. KitchenAid® Attachments require no extra power unit to operate them; the power unit is built-in. See the Use and Care Guide that came with your use an extension cord. Failure to follow these instructions can result in death, fire, or electrical shock. 6. Plug into a grounded 3 prong
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    APPETIZERS, ENTREES, AND VEGETABLES To Remove 1. Turn stand mixer off and unplug. 2. Loosen attachment knob by turning it counterclockwise. Rotate attachment slightly back and forth while pulling out. 3. Replace attachment hub cover. Tighten attachment knob by turning it clockwise. Crabmeat Dip
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    Layered Mexican Dip 1 package (8 oz) light cream cheese 1⁄2 cup shredded hot pepper Monterey Jack cheese 1⁄4 cup bean or black bean dip 1⁄2 cup thick and chunky salsa 1⁄2 cup chopped green onions 1⁄4 cup sliced pitted ripe olives Place cream cheese in mixer bowl. Attach bowl and flat beater to
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    Nutty Cheese Ball 1 cup shredded sharp Cheddar cheese 1 cup shredded Swiss cheese 1 package (8 oz) light cream cheese 2 tablespoons chopped fresh chives 2 teaspoons Worcestershire sauce 1⁄4 teaspoon paprika 1⁄2 teaspoon garlic powder 1⁄4 cup finely chopped pecans Place all ingredients, except
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    Mushroom-Onion Tartlets Pastry Crusts 4 oz light cream cheese 3 tablespoons butter or margarine, divided 3⁄4 cup plus 1 teaspoon all-purpose flour 8 oz fresh mushrooms, coarsely chopped 1⁄2 cup chopped green onions Filling 1 egg 1⁄4 teaspoon dried thyme leaves 1⁄2 cup shredded Swiss cheese To Make
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    Sweet Potato Puff 2 medium sweet potatoes, cooked and peeled 1⁄2 cup low-fat milk 1⁄3 cup sugar 2 eggs 2 tablespoons butter or margarine 1⁄2 teaspoon nutmeg 1⁄2 teaspoon cinnamon Crunchy Praline Topping 2 tablespoons butter or margarine, melted 3⁄4 cup corn flakes 1⁄4 cup chopped walnuts or pecans
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    Appetizer Cream Puffs with Creamy Feta Olive Filling Cream Puffs 1 cup water 1⁄2 cup butter or margarine 1⁄4 teaspoon salt 1 cup all-purpose flour 4 eggs Filling 1 package (8 oz) light cream cheese 4 oz crumbled tomato-basil feta cheese 1⁄2 cup light sour cream 1⁄3 cup finely chopped kalamata or
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    Mashed Potatoes 5 large potatoes (about 21⁄2 lbs), peeled, quartered, and boiled 1⁄2 cup low-fat milk, heated 2 tablespoons butter or margarine 1 teaspoon salt 1⁄8 teaspoon black pepper 9 large potatoes (about 5 lbs), peeled, quartered, and boiled 2⁄3 cups low-fat milk, heated 3 tablespoons butter
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    Garden Quiche Baked Pastry Shell (see the "Pie Pastry" section) 1 tablespoon oil 1 small onion, chopped 1 medium green bell pepper, chopped 8 oz sliced fresh mushrooms 6 eggs 1⁄3 cup low-fat milk 1 tablespoon chopped fresh parsley 1 teaspoon salt 5 drops hot pepper sauce 1 cup (4 oz) reducedfat
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    Mexican Meat Loaf 1 cup salsa, divided 2 cups soft bread crumbs 1 small onion, chopped 1 egg 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme 1⁄2 teaspoon garlic salt 1⁄4 teaspoon pepper 1 pound lean ground beef 1⁄2 pound ground turkey Place 3⁄4 cup salsa, bread crumbs, onion, egg,
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    Chicken and Mushroom Casserole with Cheese Puff Topping Filling 2 tablespoons butter or margarine 3 boneless, skinless chicken breast halves, cut into 1⁄2" pieces 1 medium onion or 3 shallots, sliced 8 ounces button or crimini mushrooms, halved or quartered 1 can (141⁄2 oz) diced tomatoes,
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    CAKES AND FROSTINGS Quick Yellow Cake 21⁄4 cups all-purpose flour 11⁄3 cups sugar 3 teaspoons baking powder 1⁄2 teaspoon salt 1⁄2 cup shortening 1 cup low-fat milk 1 teaspoon vanilla 2 eggs Combine dry ingredients in mixer bowl. Add shortening, milk, and vanilla. Attach bowl and flat beater to
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    Caramel Walnut Banana Torte Topping 1 cup firmly packed brown sugar 1⁄2 cup butter or margarine 1⁄4 cup whipping cream 1 cup chopped walnuts Cake 11⁄2 cups sugar 1⁄2 cup butter or margarine, softened 1 cup (2 medium) mashed ripe banana 1 teaspoon vanilla 3 eggs 21⁄2 cups all-purpose flour 11⁄4
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    Angel Food Cake 11⁄4 cups all-purpose flour 11⁄2 cups sugar, divided 11⁄2 cups egg whites (about 12 to 15 egg whites) 11⁄2 teaspoons cream of tartar 1⁄4 teaspoon salt 11⁄2 teaspoons vanilla or 1⁄2 teaspoon almond extract Mix flour and 1⁄2 cup sugar in small bowl. Set aside. Place egg whites in
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    Old-Fashioned Pound Cake 3 cups all-purpose flour 2 cups sugar 3 teaspoons baking powder 1⁄2 teaspoon salt 2 cups butter, softened 1⁄2 cup low-fat milk 1 teaspoon vanilla 1 teaspoon almond extract 6 eggs Combine dry ingredients in mixer bowl. Add butter, milk, vanilla, and almond extract. Attach
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    Italian Cream Cake 5 eggs, separated 1⁄2 cup butter or margarine 1⁄2 cup shortening 13⁄4 cup sugar 2 cups all-purpose flour 1 teaspoon baking soda 1 cup buttermilk 1 teaspoon vanilla 2 cups coconut 1 cup chopped pecans Cream Cheese Frosting 4 cups powdered sugar 1 package (8 oz) light cream cheese,
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    Chocolate Cake 2 cups all-purpose flour 11⁄3 cups sugar 1 teaspoon baking powder 1⁄2 teaspoon baking soda 1⁄2 teaspoon salt 1⁄2 cup shortening 1 cup low-fat milk 1 teaspoon vanilla 2 eggs 2 squares (1 oz each) unsweetened chocolate, melted Combine dry ingredients in mixer bowl. Add shortening,
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    Sunshine Chiffon Cake 2 cups all-purpose flour 11⁄2 cups sugar 1 tablespoon baking powder 1⁄2 teaspoon salt 3⁄4 cup cold water 1⁄2 cup oil 7 egg yolks, beaten 1 teaspoon vanilla 2 teaspoons grated lemon rind 7 egg whites 1⁄2 teaspoon cream of tartar Lemon Glaze 1 cup powdered sugar 1 tablespoon
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    Chocolate Almond Brownie Cake Cake 7 squares (1 oz each) semisweet chocolate 1⁄2 cup butter or margarine 3 eggs, separated 1⁄2 cup sugar 1⁄2 teaspoon almond extract 2 tablespoons allpurpose flour Glaze 1 square (1 oz) semisweet chocolate 1 teaspoon shortening Topping 1⁄2 cup whipping cream 1
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    Double Lemon Cake Roll Cake 4 eggs 3⁄4 cup granulated sugar 1⁄4 cup water 1⁄2 teaspoon vanilla 1⁄2 teaspoon lemon extract 2⁄3 cup all-purpose flour 1 teaspoon baking powder 1⁄4 teaspoon salt Lemon Filling 1 package (8 oz) light cream cheese, softened 1 cup powdered sugar 1 tablespoon lemon juice 2
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    Gingered Pear Upside-Down Cake Topping 1⁄2 cup packed brown sugar 1⁄4 cup butter or margarine 1 tablespoon light corn syrup 1 tablespoon finely chopped crystallized ginger 1 large ripe pear Cake 1 cup granulated sugar 1⁄2 cup shortening 1 teaspoon vanilla 2 eggs 11⁄2 cups all-purpose flour 1⁄2 cup
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    Cappuccino Fudge Cupcakes Cupcakes 1⁄2 cup butter or margarine, softened 11⁄2 cups sugar 3 eggs 3⁄4 cup milk 1 tablespoon plus 2 teaspoons instant espresso or coffee granules 13⁄4 cups all-purpose flour 11⁄2 teaspoons baking powder 1⁄4 teaspoon salt Coffee Cream 11⁄2 cups heavy cream 1⁄4 cup sugar
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    Caramel Creme Frosting 1⁄2 cup butter or margarine 1 cup firmly packed brown sugar 1⁄4 cup low-fat milk 1 cup miniature marshmallows 2 cups powdered sugar 1⁄2 teaspoon vanilla Melt butter in medium saucepan. Add brown sugar and milk, stirring to blend. Heat to boiling. Cook about 1 minute,
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    Buttercream Frosting 1⁄3 cup butter or margarine, softened 1⁄4 cup whipping cream or evaporated milk 1 teaspoon vanilla 1⁄4 teaspoon salt 4 cups powdered sugar, divided Low-fat milk, if necessary Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1
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    COOKIES, BARS, AND CANDIES Creamy No-Cook Mints 3 ounces light cream cheese 1⁄4 teaspoon mint flavoring 2 drops green food color or color of choice 41⁄4-41⁄2 cups powdered sugar Superfine sugar Place cream cheese, flavoring, and food color in mixer bowl. Attach bowl and flat beater to mixer. Turn
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    Chocolate Fudge Butter 2 cups sugar 1⁄8 teaspoon salt 3⁄4 cup evaporated milk 1 teaspoon light corn syrup 2 squares (1 oz each) unsweetened chocolate 2 tablespoons butter or margarine 1 teaspoon vanilla 2 cup chopped walnuts or pecans Butter sides of heavy 2-qt saucepan. Combine sugar, salt,
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    Divinity 3 cups sugar 3⁄4 cup light corn syrup 1⁄2 cup water 2 egg whites 1 teaspoon almond extract 1 cup chopped walnuts or pecans Place sugar, corn syrup, and water in heavy saucepan. Cook and stir over medium heat to hard ball stage (248°F). Remove from heat and let stand until temperature
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    Chocolate Chip Cookies 1 cup granulated sugar 1 cup brown sugar 1 cup butter or margarine, softened 2 eggs 11⁄2 teaspoons vanilla 1 teaspoon baking soda 1 teaspoon salt 3 cups all-purpose flour 12 ounces semisweet chocolate chips Place sugars, butter, eggs, and vanilla in mixer bowl. Attach bowl
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    Peanut Butter Cookies 1⁄2 cup peanut butter 1⁄2 cup butter or margarine, softened 1⁄2 cup granulated sugar 1⁄2 cup brown sugar 1 egg 1⁄2 teaspoon vanilla 1⁄2 teaspoon baking soda 1⁄4 teaspoon salt 11⁄4 cups all-purpose flour Place peanut butter and butter in mixer bowl. Attach bowl and flat beater
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    Lemon Cream Cheese Bars Crust 2 cups all-purpose flour 1⁄2 cup powdered sugar 1 cup (2 sticks) chilled butter, cut into chunks Cream Cheese Filling 1 package (8 oz) light cream cheese 1⁄2 cup powdered sugar 2 tablespoons flour 2 eggs 1 teaspoon vanilla Lemon Filling 4 eggs 2 cups granulated sugar
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    1⁄2 cup butter or margarine, softened 3⁄4 cup sugar 1 egg 1 teaspoon vanilla 2 cups all-purpose flour 1⁄2 teaspoon baking soda 1⁄4 teaspoon salt Sugar Cookies Place butter and sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix 30 seconds. Turn to speed 4 and beat
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    Raisin-Apricot Oatmeal Cookies 1⁄2 cup butter or margarine 1⁄2 cup shortening 3⁄4 cup granulated sugar 1⁄4 cup packed brown sugar 2 teaspoons vanilla 2 eggs 2 cups quick cooking oats 11⁄2 cups all-purpose flour 1 teaspoon baking soda 1⁄2 teaspoon salt 3⁄4 cup raisins 1⁄2 cup chopped dried apricots
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    Almond Kisses 3 egg whites 11⁄2 cups sugar 1 teaspoon almond extract 2 cups sliced almonds Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to Speed 10 and whip about 2 minutes, or until soft peaks form. Reduce to Speed 4 and gradually add sugar, beating about 1
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    Crispy Cheese Wafers 3 cups (12 oz) shredded extra sharp Cheddar cheese 3⁄4 cup butter or margarine, softened and cut up 11⁄2 cups all-purpose flour 1⁄2 teaspoon cayenne Place cheese and butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 45 seconds. Turn to
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    PIES AND DESSERTS Pie Pastry 21⁄4 cups all-purpose flour 3⁄4 teaspoon salt 1⁄2 cup shortening, well chilled 2 tablespoons butter or margarine, well chilled 5-6 tablespoons cold water Place flour and salt in mixer bowl. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 15
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    Lemony Light Cheesecake Crust 15 reduced-fat cremefilled chocolate sandwich cookies, finely crushed (about 11⁄2 cups crumbs) 2 tablespoons butter or margarine, melted Filling 3 packages (8 oz each) light cream cheese 1 cup sugar 1 tablespoon allpurpose flour 4 eggs 1⁄4 cup lemon juice 1 teaspoon
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    Tawny Pumpkin Pie 1 can (16 oz) pumpkin 3⁄4 cup firmly packed brown sugar 3 eggs 1 teaspoon cinnamon 1⁄2 teaspoon ginger 1⁄2 teaspoon salt 1⁄4 teaspoon cloves 11⁄4 cups low-fat milk Pie Pastry for Onecrust Pie (see the "Pie Pastry" section) Place pumpkin, brown sugar, eggs, cinnamon, ginger, salt,
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    Double Chocolate Mousse with Raspberry Sauce Mousse 6 oz bittersweet chocolate, chopped in 3⁄4" chunks 6 oz white chocolate, chopped in 3⁄4" chunks 2 cups whipping cream, divided Raspberry Sauce 1 package (14-16 oz) frozen unsweetened raspberries, thawed 1⁄4 cup water 1⁄4 cup sugar 1 tablespoon
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    Raspberry Filled Almond Meringue Dessert Meringue 2 cups toasted slivered almonds, finely chopped 8 egg whites, room temperature 1 tablespoon vanilla 1 teaspoon white vinegar 2 cups powdered sugar Filling 2 cups frozen raspberries (from 16 oz bag) 1⁄2 cup granulated sugar 2 tablespoons cornstarch
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    YEAST BREADS AND QUICK BREADS General Instructions for Making and Kneading Yeast Dough with the Rapid Mix Method "Rapid Mix" describes a bread baking method that calls for dry yeast to be mixed
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    you are completely comfortable with the new process. For your convenience, we offer these tips to help you become accustomed to bread making the KitchenAid® brand way. • Start out with an easy recipe, such as the "Basic White Bread" recipe, until you are familiar with using the PowerKnead™ Spiral
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    Shaping a Loaf Divide dough in half. On lightly floured surface, roll each half into a rectangle, approximately 9 x 14". A rolling pin will smooth dough and remove gas bubbles. Pinch ends and turn under. Place, seam side down, in loaf pan. Follow directions in recipe for rising and baking.
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    Basic White Bread 1⁄2 cup low-fat milk 3 tablespoons sugar 2 teaspoons salt 3 tablespoons butter or margarine 2 packages active dry yeast 11⁄2 cups warm water (105°F to 115°F) 5-6 cups all-purpose flour Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts
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    Basic White Bread CONTINUED VARIATIONS Cinnamon Bread Prepare dough, divide, and roll out each half to a rectangle, as directed in the "Shaping a Loaf" section. Mix together 1⁄2 cup sugar and 2 teaspoons cinnamon in small bowl. Spread each rectangle with 1 tablespoon softened butter or margarine.
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    Whole Grain Wheat Bread 1⁄3 cup plus 1 tablespoon brown sugar 2 cups warm water (105°F to 115°F) 2 packages active dry yeast 5-6 cups whole-wheat flour 3⁄4 cup powdered milk 2 teaspoons salt 1⁄3 cup oil Dissolve 1 tablespoon brown sugar in warm water in small bowl. Add yeast and let mixture stand.
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    French Bread 2 packages active dry yeast 21⁄2 cups warm water (105°F to 115°F) 1 tablespoon salt 1 tablespoon butter or margarine, melted 7 cups all-purpose flour 2 tablespoons cornmeal 1 egg white 1 tablespoon cold water Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and
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    Honey Oatmeal Bread 11⁄2 cups water 1⁄2 cup honey 1⁄3 cup butter or margarine 51⁄2-61⁄2 cups all-purpose flour 1 cup quick cooking oats 2 teaspoons salt 2 packages active dry yeast 2 eggs 1 egg white 1 tablespoon water Oatmeal Place water, honey, and butter in small saucepan. Heat over low heat
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    Light Rye Bread 1⁄4 cup honey 1⁄4 cup light molasses 2 teaspoons salt 2 tablespoons butter or margarine 2 tablespoons caraway seed 1 cup boiling water 2 packages active dry yeast 3⁄4 cup warm water (105°F to 115°F) 2 cups rye flour 31⁄2-4 cups all-purpose flour Place honey, molasses, salt, butter,
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    Dill Batter Bread 2 packages active dry yeast 1⁄2 cup warm water (105°F to 115°F) 4 tablespoons honey, divided 2 cups large curd cottage cheese 2 tablespoons grated fresh onion 4 tablespoons butter or margarine, softened 3 tablespoons dill seed 3 teaspoons salt 1⁄2 teaspoon baking soda 2 eggs 1 cup
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    Vegetable Cheese Bread 2 packages active dry yeast 1 cup warm water (105°F to 115°F) 2 cups whole-wheat flour 3-31⁄2 cups all-purpose flour 2 tablespoons sugar 2 teaspoons salt 2 tablespoons softened butter or margarine 1 cup warm low-fat milk (105°F to 115°F) 1⁄4 cup chopped sundried tomatoes 2
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    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
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    Basic Sweet Dough 3⁄4 cup low-fat milk 1⁄2 cup sugar 11⁄4 teaspoons salt 1⁄2 cup butter or margarine 2 packages active dry yeast 1⁄3 cup warm water (105°F to 115°F) 3 eggs, room temperature 51⁄2-61⁄2 cups all-purpose flour Place milk, sugar, salt, and butter in small saucepan. Heat over low heat
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    Cinnamon Swirl Rounds 1 cup firmly packed brown sugar 1 cup sugar 1⁄2 cup butter or margarine, softened 1⁄4 cup all-purpose flour 11⁄2 tablespoons cinnamon 1⁄2 cup chopped walnuts or pecans 1 recipe "Basic Sweet Dough" Place brown sugar, sugar, butter, flour, cinnamon, and walnuts in mixer bowl.
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    Rapid Mix Cool Rise White Bread 6-7 cups all-purpose flour 2 tablespoons sugar 31⁄2 teaspoons salt 3 packages active dry yeast 1⁄4 cup butter or margarine, softened 2 cups very warm water (120°F to 130°F) vegetable oil Place 51⁄2 cups flour, sugar, salt, yeast, and butter in mixer bowl. Attach
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    Crusty Pizza Dough 1 package active dry yeast 1 cup warm water (105°F to 115°F) 1⁄2 teaspoon salt 2 teaspoons olive oil 21⁄2-31⁄2 cups all-purpose flour 1 tablespoon cornmeal Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 21⁄2 cups flour. Attach bowl and PowerKnead™
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    Herb Garlic Baguettes 1 package active dry yeast 1 teaspoon sugar 1⁄4 cup warm water (105°F to 115°F) 31⁄4-31⁄2 cups all-purpose flour 1 tablespoon chopped fresh basil or 1 teaspoon dried basil 2 teaspoons chopped fresh oregano or 1⁄2 teaspoon dried leaf oregano 2 teaspoons chopped fresh thyme or
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    Herb Pull-Apart Rolls 1 package active dry yeast 1 cup warm water (105°F to 115°F) 1⁄2 cup butter or margarine, melted 3-31⁄2 cups all-purpose flour 2 tablespoons sugar 11⁄2 teaspoons salt 1⁄4 teaspoon thyme 1⁄4 teaspoon oregano 1⁄4 teaspoon dill Dissolve yeast in warm water in warmed mixer bowl.
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    Banana Nut Bread 1⁄3 cup shortening 1⁄2 cup sugar 2 eggs 13⁄4 cups all-purpose flour 1 teaspoon baking powder 1⁄2 teaspoon baking soda 1⁄2 teaspoon salt 1 cup (2 medium) mashed ripe banana 1⁄2 cup chopped walnuts or pecans Place shortening and sugar in mixer bowl. Attach bowl and flat beater to
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    Lemony Raisin Bread 1 package active dry yeast 1 cup warm milk (105°F to 115°F) 4-4¹⁄₂ cups all-purpose flour 1 cup raisins 1⁄4 cup sugar 1 teaspoon salt 1 teaspoon grated lemon peel 1⁄2 cup vegetable oil 1⁄2 cup butter or margarine, melted 4 egg yolks, beaten 1 egg white 1 tablespoon water
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    Raisin Bran Muffins 1 cup boiling water 1 cup wheat bran 1 cup raisins 1 cup brown sugar 1⁄2 cup sugar 1⁄2 cup shortening 2 eggs 2 cups buttermilk 11⁄2 teaspoons vanilla 21⁄2 cups all-purpose flour 21⁄2 teaspoons baking soda 1 teaspoon baking powder 1⁄2 teaspoon salt 2 cups bran cereal flakes Pour
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    Pepper Cheese Muffins 1 cup buttermilk 1⁄3 cup butter or margarine, melted 2 eggs 2 cups all-purpose flour 4 oz (1 cup) shredded pepper cheese 1 tablespoon sugar 2 teaspoons baking powder 1 teaspoon chopped parsley 1⁄2 teaspoon baking soda 1⁄4 teaspoon salt 1⁄4 teaspoon coarsely ground black pepper
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    Sour Cream Coffee Cake 1⁄2 cup firmly packed brown sugar 11⁄2 teaspoons cinnamon 1 cup chopped walnuts or pecans 3 cups all-purpose flour 11⁄2 cups granulated sugar 3 teaspoons baking powder 1 teaspoon baking soda 1⁄2 teaspoon salt 1 cup butter or margarine, softened 1 cup reduced-fat sour cream 1
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    Caramel Apple Kuchen 1 recipe "Basic Sweet Dough" 2 cups firmly packed brown sugar 6 tablespoons allpurpose flour 2 teaspoons cinnamon 6 tablespoons butter or margarine, softened 6-8 apples (8 cups), peeled and thinly sliced Divide dough in half. Press each half into greased 13 x 9 x 2" baking pan
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    Light and Fluffy Pancakes 4 eggs, separated 1 cup cottage cheese 1⁄3 cup all-purpose flour 1⁄4 teaspoon salt Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and beat 2 to 21⁄2 minutes, or until egg whites are stiff but not dry. Place egg whites in another bowl.
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    Off SSttairte2S4pe6e8d C10ontrol St. JosKepithc,hMeicnhAigiadn USA Solid Off SSttairte2S4pe6e8d C10ontrol FVStreruga® ieitnt&aebrle Model FPPA Three popular KitchenAid® attachments have been packaged in one carton. It includes a Rotor Slicer/Shredder (RVSA), Food Grinder (FGA), and Fruit
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    Attachments - For More Information, call 1-800-541-6390 Food Tray Model FT Holds large quantities of food for quicker and easier juicing, puréeing and grinding. For use with FGA. ® Sausage Stuffer Model SSA 3⁄8" and 5⁄8" stuffing tubes make Bratwurst, Kielbasa, Italian or Polish Sausage and
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    Attachments - For More Information, call 1-800-541-6390 Grain Mill Model GMA Grinds low-moisture grains from very fine to extra coarse textures. Custom Pasta Roller Set Model KPRA Makes lasagna noodles, fettuccini and linguine fini. 3 piece set includes Roller, Fettuccine Cutter and Linguine Fini
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    Attachments - For More Information, call 1-800-541-6390 Citrus Juicer Model JE Juices citrus fruits quickly and thoroughly, strains out pulp. Custom 83
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    Attachments - For More Information, call 1-800-541-6390 Pouring Shields RESET OFF/0 STIR Professional HD Model KN1PS (fits all 5-qt bowl-lift models except the 5-qt KV models) Minimizes splash-out when adding ingredients. Model KN256PS RESET OFF/0 STIR (fits all 6-qt and KV 5-qt bowl-lift
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  • KitchenAid KSM150PSYC | Use & Care Guide - Page 87
  • KitchenAid KSM150PSYC | Use & Care Guide - Page 88
    ® Registered trademark/™ Trademark/ the shape of the mixer is a registered trademark of KitchenAid, U.S.A. 9708307C © 2010. All rights reserved. Printed in U.S.A. 2/10
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BOWL LIFT STAND MIXER
INSTRUCTIONS AND RECIPES
1-800-541-6390
Details Inside
9708307C