Kitchen Aid Recipe List

KitchenAid mixers really cut down on your time spent mixing; they're especially fast at kneading dough.

Home baked bread & rolls - made simple!

Gingerbread People Recipe

Party Recipes

Texas Pecan Treats

More Mixer Recipes

Home baked bread & rolls - made simple! by Pam Severance

The Country Sunshine

My Mother, upon watching me mix up a batch of home made Orange Rolls, made the comment that I was the last of a dying breed. In a way- she was right! It seems that in our society of simple to prepare foods, we have lost the art of bread baking. My generation, commonly called "Generation-X" has never been called upon to bake bread for necessity, we can just go to the store and buy it! I believe, however, that we should not let this tradition fade away! Baking bread and rolls at home is not as difficult as you think-with today's modern tools we have in our kitchens, plus a really good recipe, baking bread at home is alot easier than you think!

Here are a few tips-

The first tool you need for baking bread at home is a good quality mixer. KitchenAid makes a high quality stand mixer that is powerful enough to easily mix your doughs and pastries. The mixers are available in 3 different models- Classic, Heavy Duty and Professional. I prefer the Heavy Duty model as it has a larger bowl capacity and a bit more power than the classic model.

The recipe you choose to use will greatly influence the type and texture of your bread. Yesterday's bread recipes required rising for several hours- not so today! There are many great recipes that are quick and easy, and produce a wonderful quality of bread. My personal favorite follows:

60 Minute Rolls

1 cup milk
1 cup water
1/4 cup margarine
4-5 cups all purpose flour
3 T sugar
1 tsp salt
2 pkgs active dry yeast

Combine milk, water and butter in a small saucepan. Heat over low heat until liquids are very warm to the touch, about 120 degrees, butter does not need to melt completely. In mixer bowl, place 3 cups of the flour, along with the remaining dry ingredients. Mix on low speed until well blended. Gradually add the warm milk mixture. Mix until well blended.

Gradually begin adding the remaining 1 to 2 cups of flour, 1/2 cup at a time, until the dough is firm, clings to the hook, and cleans the sides of the bowl. Turn out onto counter top and knead a few times.

Place in a large greased bowl and allow to rise in a warm place for 20 minutes. Turn out, and divide into rolls or loaves, whichever you choose. Place bread in a warm place and allow to rise for another 20-30 minutes. Bake in a 425 degree oven for 10-12 minutes or until golden brown. Brush with butter while still warm to produce a nice soft crust.

Here are some hints for successful bread baking:

Do not use liquids that are too warm, using liquids that are above 130 degrees will kill the yeast in your dough. Liquid should feel very warm to the touch - not burning hot!

Yeast that is old will not rise, but yeast can be stored indefinitely in the freezer! When you buy it at the store, simply pop it in your freezer until you need it!

If you want a shiny, brown crust simply brush the crust of your dough with beaten egg whites before baking. Coating the crust with butter after baking produces a nice, soft, buttery flavored crust.

Not sure if your bread is done? Tap the crust-if it sounds hollow, it's done!

And last but not least, be sure that your pans are well greased to avoid sticking to the sides. Using a cooking spray such as Pam or Crisco spray works just fine!

There you go! Following the tips given, you should have a wonderful tray of home baked bread in less than 2 hours! I baked this bread recipe into rolls and entered them in our local county fair - won a blue ribbon! And if this member of the "X-Generation" can bake bread, you can too!

About the Author:

Pam is the publisher of the online home cooking magazine and cookbook, Cooking with The Country Sunshine. She is a full time farm wife, webmaster, and an editor for the Open Directory Project's Personal Recipe Collections site.

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Gingerbread People Recipe by Rachel Paxton - rachel@creativehomemaking.com

Gingerbread cookies are a fun family activity during the holiday season. All you need to get started are some gingerbread people cookie cutters and your imagination.

You can make your own frosting. I like to buy different colored frosting in tubes that come with the different tips ready to attach and frost. It's a lot less work and mess, and you can use them over and over again.

Use a variety of candies to decorate, like raisins, red hots, gum drops, etc. Mine are nothing fancy, but still cute and fun to make.

Gingerbread Cookie Recipe:

1/2 c. sugar
1/2 c. shortening
1 egg
1/2 c. light molasses
2 1/4 c. flour
4 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. all spice

Cream sugar and shortening. Add egg and molasses; blend. Mix in dry ingredients. Chill dough for 1 hour. Roll out dough to 1/8 in. thickness. Cut into desired shapes. Bake at 350 degrees for 8 to 9 minutes.

Copyright 2002. Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For recipes, tips to organize your home, home decorating, crafts, and frugal family fun, visit Creative Homemaking at http://www.creativehomemaking.com.

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Party Recipes:

Lemon Coconut Balls

+ cup butter
2/3 cup sugar
1 egg
1 + cups flour
+ teaspoon cream
+ teaspoons salt
+ cup lemon juice
+ teaspoon vanilla
1 cup moist shredded coconut, finely chopped

Cream butter and sugar until light and fluffy. Beat in egg. Sift dry ingredients together. Add dry ingredients alternately with lemon juice and vanilla, mixing well after each addition ingredient added.

Chill dough, then form into balls about 1" in diameter; roll in coconut.

Place on an ungreased cookie sheet. Bake at 350 for 12 - 15 minutes. Makes three dozen.

Chocolate Walnut Clusters

+ cup butter
1 cup sugar
2 eggs
2 teaspoons vanilla
2 1-ounce squares unsweetened chocolate, melted
1 cup flour
+ teaspoon baking powder
1 teaspoon salt
2 + cups broken walnuts

Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in melted chocolate, and then mix in dry ingredients. Fold in nuts. Drop by teaspoon onto a greased cookie sheet. Bake at 350 for 10 minutes. Makes 3 + dozen.

Peanut Butter Crisps

+ cup butter
1 cup sugar
+ cup chunky peanut butter
1 egg
+ teaspoon vanilla
1 + cups flour
+ teaspoon salt
+ teaspoon soda
1 tablespoon milk

1 6-ounce bag semi-sweet chocolate chips or pieces, melted

Chopped salted nuts

Cream butter and sugar together until light and fluffy. Beat in peanut butter, egg, and vanilla. Add dry ingredients and milk, mix well. Chill dough at least one hour. Roll out on lightly floured surface; cut with various shaped cookie cutters. Place on ungreased cookie sheet. Spread a teaspoon of melted chocolate in center of each cookie; sprinkle chipped peanuts on top. Bake at 375 for 10 minutes. Makes 6 dozen.

Chocolate Butter Flakes

1 cup butter
1 cup sugar
1 egg
3 1-ounce squares unsweetened chocolate, melted
1 teaspoon vanilla
2 + cups flour
+ teaspoon salt
+ teaspoons soda

Cream butter till light-colored, then gradually add sugar and beat until fluffy. Beat in egg. Blend in chocolate and vanilla. Gradually add dry ingredients, mixing well after each addition. Press dough through cookie press onto ungreased cold cookie sheet. Bake 350 for 8 - 10 minutes. Makes 7 dozen.

Sweet Milk Doughnuts

4 + cups flour
3 + teaspoons baking powder
1 teaspoon salt
+ teaspoon nutmeg
+ teaspoon cinnamon
3 eggs
1 teaspoon vanilla
+ cup sugar
3 tablespoons soft butter
+ cup milk

Mix together flour, salt, spices, and baking powder and set aside. Beat eggs and sugar together. Add vanilla, butter, milk, and dry ingredients. Make a soft dough and roll to 1/3 inch thick. Cut for doughnut thickness and drip in hot grease/oil (375 degrees). Serve plain or roll in powdered sugar.

Peanut Butter Fudge Squares

+ cup light corn syrup
+ cup peanut butter
1/3 cup butter, softened
+ cup chopped pecans
+ teaspoon salt
1 teaspoon vanilla
4 cups powered sugar

Combine syrup, peanut butter, butter, salt, and vanilla. Beat well. Gradually add sugar to make a very stiff mixture. Turn out on lightly greased board, knead until well-blended, working in pecans. Press into buttered 8-inch square pan. Chill until firm and cut into 2-inch squares.

Written by Kimberly Hargis
Birthdays @ Mom's Break at http://birthdays.momsbreak.com
Free printable invitations, iron-on transfers, games and more.
Copyright 2001 All rights reserved.

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Texas Pecan Treats by Phyllis Staff

Come August, there is nowhere I'd rather NOT be than in Texas. Steamy, sultry, and hot, living in Texas in August is like trying to breathe in a tightly-covered pressure cooker.

But in November, I remember the joys of Texas. Cool breezes and balmy fall days refresh the senses and invite us outside once again. On streets and in parks, pecans are ripe for gathering and shelling.

Those of you who think pecans come in 6-ounce plastic supermarket packages have missed the true texture and flavor of a real Texas treat. Best of all are the small native pecans with shells like granite. But once you've cracked them, there are no better fall treats to be had.

With the holidays rapidly approaching, we want to share a couple of our favorite recipes using Texas pecans. Even if you're forced to use those supermarket replicas, these recipes are great!

Texas Pecan Pie

Prepare a pie shell and set aside, or use a premade pie shell.
1/3 cup butter
3/4 cup brown sugar, firmly packed
3 whole eggs
one cup light corn syrup
one cup broken pecans
one tsp vanilla
ª tsp salt

Cream butter, sugar, and eggs.
Stir in corn syrup, pecans, vanilla and salt.
Pour mixture into prepared pie shell. Spraying the pie pan with PAM or a similar no-stick spray before placing pie shell can help keep the pastry crisp.
Bake in 375 degree oven for 30-40 minutes, or until just set in center. Cool completely before serving.

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More KitchenAid Mixer Recipes

Cooking.com also offers The Ultimate Mixer Cookbook.

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