Kitchenaid Mixer Sale

Archive for March, 2009

Kitchenaid Mixer Attachments K45ss

By ari On March 27, 2009 No Comments

Kitchenaid Classic Stand Mixer

By ari On March 25, 2009 No Comments

Stand Mixer Recipe Books

By ari On March 24, 2009 No Comments

Can someone give me the recipe Angel Food Cake KitchenAid?

A recipe book came with my KitchenAid stand mixer that I purchased in 2004 and had a recipe for angel cake. I lost this book, but I get a copy of the recipe!

A http://allrecipes.com/Recipe/Heavenly-Angel-Food-Cake/Detail.aspx http://www.recipezaar.com/Angel-Food-Cake-Kitchen-Aid-Mixer-177648 of these?

Kitchenaid Mixer Bowl 5

By ari On March 24, 2009 No Comments

How many loaves of bread can a 5 qt/6 qt bowl make?

Does anyone have a good bread recipe they mix in their kitchenaid mixer? If so, what qt size is the bowl and how many loaves does it yield?

This recipe will make 3 good sized loaves of bread.

Egg Braids
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 1/2 cups warm milk (110 to 115 degrees F)
1/4 cup sugar
1 tablespoon salt
3 eggs, beaten
1/4 cup butter, softened
7 cups all-purpose flour
1 egg yolk
2 tablespoons water

Dissolve yeast in water. Add milk, sugar, salt, eggs, butter and 3-1/2 cups flour; mix well. Stir in enough remaining flour to form a soft dough.

On a floured surface, knead until smooth and elastic, 6-8 minutes. Place in greased bowl; turn once to grease top. Cover and let rise in warm place until doubled, 1-1/2 to 2 hours. Punch down. Cover and let rise until almost doubled, about 30 minutes.

Divide into six portions. On a floured surface, shape each into a 14-in.-long rope. For each loaf, braid three ropes together on greased baking sheet; pinch ends to seal. Cover and let rise until doubled, about 50 to 60 minutes. Beat egg yolk and water; brush over loaves. Bake at 375 degrees F for 30-35 minutes.

Stand Mixer Yellow

By ari On March 24, 2009 No Comments

Christmas dessert? Please help me! Nobody was answering this question? " : * (?

Hello everyone. Looking for desserts and cakes. What can I do with what I have? I: - 2 bags milk choco.chips - 2 cans of condensed milk - peanut butter - cinnamon - marisheno cherries - hot chocolate - unsweetened cocoa (Swiss Miss) - whipped cream (purchased store) - heavy whipping cream - butter - Gold Metal flour - baking - baking soda - salt - granulated sugar - vanilla ice - white - green - red cherry cherry - Asparagus (red, green, blue and yellow) - milk - honey - Eggs - Karo Corn Syrup Lite - Christmas Cookie Cutters - leftover Halloween candy (Reese, Hershey, Baby Ruth, Butterfinger, etc.) I also have some supplies: - Spatulas - knives - 12 cup muffin tray - Lot - Dress - Seeking electric mixer, chocolate, cookies, sugar cookie and frosting / defrosting for my cookies! If you give me some of these recipes, you choose the disease as best answer! Thanks! Merry Christmas! ?

Foolproof chocolate fudge recipe This classic sweet and infallible truth will be one of the favorites in the next years. Try one of our suggested changes or fudge customize by adding your favorite toppings to the basic recipe. Fudge is also a gift homemade to share with family and friends. Servings: about 2 pounds Serving Size: not available Nutrition: not available Prep Time: 10 minutes Cooking time: 5 minutes Total time: 15 minutes Ingredients 3 cups (18 ounces) chocolate chips semisweet 1 (14 oz) Eagle Brand sweetened condensed milk (not milk condensed) a pinch of salt to half a cup chopped walnuts (optional) 1 half teaspoon vanilla extract directions in a saucepan heavy bottom over low heat, melt chocolate chips with Eagle Brand ® and salt. Remove from heat and add nuts (optional) and vanilla. uniform layer of wax-lined Book 8 - or 9-inch square. Refrigerate for 2 hours or until firm. Turn fudge on a cutting board, peel and cut the paper into squares. Cover and refrigerate. Notes: Microwave: During the quarter, a glass measure, combine chocolate chips with Eagle Brand ® and salt. Cook on high (100% power) 3 minutes or until chips are melted, stirring after 1 1 / 2 minutes. Add remaining ingredients. Follow the steps above. Variations: Creamy Dark Chocolate Fudge: Melt 2 cups miniature marshmallows chocolate chips and Eagle Brand ®. Follow the steps above. Milk, Chocolate Fudge: Omit 1 cup of chocolate chips semisweet. Add 1 cup milk chocolate chips. Proceed as above. Rocky Road Fudge: Omit 1 cup chocolate chips semi-sweet, salt, nuts and vanilla. In a skillet, melt chocolate chips with Eagle Brand ® and 2 tablespoons tablespoons butter or margarine. In a large bowl, combine 2 cups of roasted peanuts and 1 (1/2-ounce 10) package miniature marshmallows. Add the chocolate mixture. Spread in pan on wax paper 13x9 inches. Follow the steps above. (Makes about 2 3 / 4 lb.) Cookies can be made of any basic white cake, yellow or chocolate. Sugar Cookies and thaw cookies 1 stick butter 1 cup sugar 1 egg 1 c. soup. milk 1 / 2 c. tea. 2 teaspoons vanilla 1 tsp Tea flour. baking powder, butter, sugar and vanilla. Add the egg. Beat until light and fluffy. Stir in milk. Add dried ingredients. Mix well. Divide dough in half. Cool 1 hour or more. Spread the dough on a floured board to about 1 / 8 inch thick. Cut with cookie cutters with flour. Bake on a cookie sheet in oven at 375 degrees for 8 minutes. Cool. Store in a covered container tightly. Makes 4 dozen cookies. Frost with ice formation. Deicing COOKIES: 3 c. sifted confectioners sugar 1 / 4 cup milk 1 / 2 c.. Vanilla pinch salt Combine sugar, milk, salt and vanilla and mix well. Add food coloring. Frost cookies. Add candy sprinkles if desired. Is that the freezing of about 5 dozen cookies. M