KitchenAid Stand Mixers are Great for any Recipe
Trying to convince a loved one you need a KitchenAid stand mixer? Looking to find the perfect recipes to break in your new mixer? Skip the search and begin here. We have the top five reasons you need a KitchenAid mixer along with several recipes. From an early morning breakfast to a late night snack, your KitchenAid mixer can cover it all.
Top Five Reasons to Buy a KitchenAid Mixer
So they aren’t exactly “reasons” to buy KitchenAid mixers, but below are recipes for every meal of the day. Let’s face it, I can tell you about horsepower, warranties, and color options, but it’s much more about the products you are going to be creating with your mixer. It’s the fresh biscuits in the morning, homemade pasta for dinner, and piping hot cinnamon rolls for dessert that make this kitchen tool an absolute must.
1. Breakfast Recipes for Your KitchenAid Mixer
For breakfast, your new KitchenAid mixer can whip up buttermilk biscuits and grind fresh sage breakfast sausage. Not into the traditional southern breakfast? Why not try a vegetarian frittata with dough fresh from your mixer?
- 1 lb. lean ground pork
- 1/2 tbsp. brown sugar
- 1 tsp. dried sage
- 1 tsp. kosher salt
- 1/2 tsp. fresh ground black pepper
- 1/8 tsp. dried marjoram
- 1/2 tsp. paprika
- A pinch of ground nutmeg or allspice
Begin by grinding the meat using the coarse plate of your KitchenAid food grinder, then spread the ground meat out on a sheet pan and sprinkle the spices evenly over the meat. Mix the ingredients either by hand or in your KitchenAid stand mixer.
Form the meat into small meatballs, approximately 1/2 inches in diameter and then flatten into a patty shape. At this point, you can either freeze or fry your sausage patties.
To freeze, place your patties flat into a freezer bag and store until ready to cook. According to www.FoodSafety.gov, you should use the frozen sausage within two months.
If you are ready to fry up your fresh sausage, simply add a bit of vegetable oil to a medium-hot skillet and fry on both sides until browned. Since the sausage is lean, be sure not to over cook.
- 8 cups all-purpose flour
- 1-1/2 cups buttermilk blend powder
- 4 tbsp. baking powder
- 3 tbsp. sugar
- 2 tsps. salt
- 2 tsps. cream of tartar
- 1 tsps. baking soda
- 2-1/3 cups shortening
In your KitchenAid mixer bowl, combine the first seven ingredients and then slowly mix in the shortening. At this point, you can store the mix for up to six months in an airtight container in the fridge.
To bake your biscuits, combine 2 cups buttermilk biscuit mix with 7 tablespoons of water until just blended. Turn onto a lightly floured surface and knead five times. Roll the dough out to a ½-inch thickness and cut with a lightly floured 3-inch biscuit cutter.
Place the prepared biscuits onto an ungreased baking sheet and bake at 425 degrees F for 9-10 minutes, or until golden brown.
2. Lunch Recipes for Your KitchenAid Mixer
Lunches can be a real burden during the workweek. Going through the process of planning for an entire week is a drag and can result in running through a drive-thru all too often. When your new mixer arrives, opt instead for homemade lunches with shredded chicken from your KitchenAid mixer. That’s right, it does the pesky shredding for you with the help of a slicer/shredder attachment. I see delicious enchiladas, wraps, and chicken salad in your lunching future!
Take 4 fully cooked chicken breasts or thighs and place into your KitchenAid Mixer equipped with the paddle attachment. Turn your machine onto level 1. Once the chicken starts turning into pieces you can increase the speed a bit, but try not to go past 2. After about a minute and a half, the chicken should be perfectly shredded.
Use the shredded chicken for soups, wraps, chicken salad, a green salad topper, or any other lunch time favorite!
3. Appetizer Recipes for Your KitchenAid Mixer
Small plates, large arrays of appetizers, and mini dishes have become incredibly popular recently. This means a few things: Lots of prep work and large batches of these tiny creations. Take some of the stress out of prep with your KitchenAid stand mixer
- 12 fresh jalapeño peppers, halved lengthwise, stems, seeds and membranes removed
- 6 ounces cream cheese, softened
- 1 1/2 cups grated Monterey Jack or mozzarella cheese
- 1/2 tsp. ground cumin
- 1/2 tsp. cayenne, or less, to taste
- 2 large eggs
- 2 tbsps. milk
- 8 tsps. Essence (recipe follows)
- 1 cup panko crumbs, or fine dry breadcrumbs
- 1/2 cup all-purpose flour
Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.
In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeño half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat.
If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.
Remove jalapeño poppers from the oven and serve immediately with cold beer.
Essence (Emeril’s Creole Seasoning)
- 2-1/2 tbsps.paprika
- 2 tbsps. salt
- 2 tbsps. garlic powder
- 1 tbsp. black pepper
- 1 tbsp. onion powder
- 1 tbsp. cayenne pepper
- 1 tbsp. dried leaf oregano
- 1 tbsp. dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
4. Dinner Recipes for Your KitchenAid Mixer
When most folks think of a stand mixer, they likely think of cakes, cookies, and loads of sweets. KitchenAid stand mixers are actually a great tool for savory dinners, from meat loaf to freshly made pasta. Think of your KitchenAid mixer as that extra set of hands in the kitchen you are always in need of.
- 3-1/2 cups all-purpose unbleached flour, sifted (plus extra flour for preparing)
- 1/2 tsp. salt
- 4 large eggs, beaten
- 2 tbsps. water
Place eggs, water, flour, and salt in your KitchenAid mixer bowl. Attach bowl and flat beater. Turn to speed 2 and mix for 30 to 60 seconds. Add more water if the dough is too dry, in 1/2 tablespoon increments.
Change out the flat beater for the dough hook. Turn to speed 2 and knead for 2 minutes. Remove the dough and knead by hand for 2 minutes. Let it rest for 20 to 30 minutes.
Cut dough into four pieces before processing with pasta sheet attachment. Take one piece and flatten into a rectangular shape. Add flour to both sides. Be sure to cover the other pieces.
Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller, then fold the dough in half and run it through again.
Adding a little bit of flour on each side of the dough again, change setting to #2 and pass the pasta dough through the sheet roller. Do this twice, then twice each on #3 and #4. If you want thicker dough, don’t do the #4 setting.
Once again, add flour to each side of your long pasta sheet. Change the attachment to your spaghetti or fettuccine cutter and turn on to speed 2. Run the pasta sheet through and with your left hand, hold on to the pasta as it comes through the cutter. It’s usually really long, so be sure to cut it and slowly wind in your hand to create a nest. Dry or freeze your pasta if you’re not using it immediately.
When boiling your pasta, it only needs 3 to 7 minutes to boil.
5. Dessert Recipes for Your KitchenAid Mixer
It’s dessert time and, at this point, your options are essentially endless with a KitchenAid stand mixer. Churn fresh ice cream with an ice cream maker attachment, bake cookies with perfectly mixed dough, enjoy fresh sweet breads, or even whip up the perfect creamy topping for berries.
- 1/2 cup honey
- 1cup fresh lavender flowers
- 1-½ cups whole milk
- 1/4 cup sugar
- pinch salt
- 1-½ cups heavy cream
- 5 large eggs
Begin by removing eggs from the refrigerator and allowing them to reach room temperature.
Pull the lavender flowers off the stems (this is accomplished quite easily by running your fingers down the stem from top to bottom). Measure out the flowers.
Heat honey with ½-cup lavender, just until bubbles start to form in the honey. Remove from the heat, and let sit an hour.
Put the cream in a bowl. Rewarm the honey a tad (just to make it runny), and pour it through a sieve into the cream. Squish those lavender chunks with a spoon or spatula to get out as much flavor as possible.
Meanwhile, warm the milk, sugar, and salt until the sugar and salt dissolve, and the milk is hot. Separate the egg yolks from the egg whites, and beat the egg yolks into a bright yellow foam.
Add the warm milk to the yolks, a bit at a time, mixing constantly. You’re making an emulsion here, so to keep it from breaking, you have to add the milk slowly, particularly at the beginning.
Put the egg yolk mix back on the stove, and heat, stirring constantly over medium-low heat. This part is easiest with a thermometer (keeps you from curdling the custard). Heat to 175 degrees F. Never stop stirring.
At 175°F, the custard should have thickened nicely, shouldn’t have curdled, and will be ready for the next step. Immediately pour the hot custard over the lavender chunks and into the cool cream. Mix and add the remainder of the lavender.
Cool in the fridge overnight. Sieve out the fresh lavender, and run through your ice cream maker, using the directions for your machine. For the KitchenAid Ice Cream Maker Attachment this means that you’ve frozen the attachment for at least 24 hours. Then, slowly pour the sieved ice cream mix into the machine while the beater is stirring on low.
Churn for 25 minutes, then scoop into a cold container and cure in the freezer overnight to finish hardening it.
When hardened, serve with a drizzle of honey on top and enjoy!
Ready to Purchase a KitchenAid Stand Mixer?
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Wishing you the very best this holiday season. May it be delicious with your new KitchenAid stand mixer!