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Santa brought me a new Kitchen Aid Pro Mixer...what to make with it?

CapeCodGuy Dec 31, 2013 06:27 AM

Although many consider me a capable cook, I've never really done much baking. I've made a few good cheesecakes in the past. I successfully dabbled with biscotti this Christmas. Everything I've made has been done with a crummy 30 year old hand mixer or by hand. So I'm dying to run this baby to it's limits. I made my first ever bread with it, a nice airy ciabatta loaf.

So I'm looking for ideas and recipes to use this awesome machine. Doesn't have to be limited to baked goods. What do you think Hounds?

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  1. d
    dfrostnh RE: CapeCodGuy Dec 31, 2013 06:51 AM

    My daughter-in-law just posted on facebook that she uses the regular beater blade to shred cooked chicken. I love making yeast rolls but it took a friend to tell me if I used the dough hook I didn't have to knead the dough (7 minutes seems like forever when hand kneading). Since we have a wood stove it's inexpensive for me to steam old fashioned brown bread. Try cinnamon rolls for New Year's Day breakfast? I started making too many cookies. If you have a peanut butter cookies recipe, you can add very mini peanut butter pieces (Trader Joe's) or chopped up mini Reese's PB cups.

    Have fun!

    1 Reply
    1. re: dfrostnh
      fldhkybnva RE: dfrostnh Dec 31, 2013 03:20 PM

      The #1 use of my mixer - shredded chicken. It works like a charm!

    2. r
      rasputina RE: CapeCodGuy Dec 31, 2013 06:53 AM

      Well if you really want to run it to it's limits I'd say do a double batch of bagel dough.

      3 Replies
      1. re: rasputina
        CapeCodGuy RE: rasputina Dec 31, 2013 06:57 AM

        Have a link for a good recipe?

        1. re: CapeCodGuy
          rasputina RE: CapeCodGuy Dec 31, 2013 06:59 AM

          The KAF one is decent and it's on their website.

        2. re: rasputina
          caganer RE: rasputina Jan 2, 2014 08:58 AM

          Though that isn't actually a smart thing to do.The machine is nice but hardly invincible. The motor will last a lot longer with prudent use rather than "testing limits" with too much dough, plus two years of weekly bread baking was all it took for the fail-safe gear to fail me...

        3. tcamp RE: CapeCodGuy Dec 31, 2013 06:58 AM

          Pizza dough.

          4 Replies
          1. re: tcamp
            redips RE: tcamp Dec 31, 2013 08:36 AM

            +100. I can count on one hand the number of Pizza's I've bought in the last 2 years since getting my mixer.

            Oh, and the choice for homemade vs ordering out is not usually my choice.

            1. re: redips
              CapeCodGuy RE: redips Dec 31, 2013 08:48 AM

              I've got about 50 pizza dough recipes bookmarked on my computer. Care to add your fave to the list?

              1. re: CapeCodGuy
                tcamp RE: CapeCodGuy Dec 31, 2013 01:22 PM


                Gets made and frozen at least once a month chez moi

                1. re: tcamp
                  dfrostnh RE: tcamp Jan 2, 2014 04:03 AM

                  I use a variation from Bittman's Food Matters cookbook. I frequently freeze half the dough but I might smarten up and make a couple of batches at once to have some in the freezer for those busy days.
                  1/2 tsp yeast
                  1 tsp salt
                  1 1/2 cup ww flour
                  1/2 cup semolina flour (nice flavor addition)
                  1 c bread flour
                  1 1/2 C water.
                  The dough should be sticky. Make in the morning and let rise in warm place/room temp all day. As I understand it, the dough improves because of long rise.
                  More flour gets added when I roll it out. Not a lot.

                  We like a crisp crust so I roll it pretty thin.

          2. TorontoJo RE: CapeCodGuy Dec 31, 2013 07:49 AM

            A great batch of chocolate chip cookies with as many mix ins as you'd like. No more arm exhaustion trying to stir in those damn pecans. :o)

            1. i
              INDIANRIVERFL RE: CapeCodGuy Dec 31, 2013 07:58 AM

              Add 2 feet to your countertop. Because if it is in a base cabinet, that heavy sucker will not be thought of, let alone used, as often as it should.

              2 Replies
              1. re: INDIANRIVERFL
                CapeCodGuy RE: INDIANRIVERFL Dec 31, 2013 08:16 AM

                Lol...funny you mentioned that. When I asked for it, my wife said no problem as long as I didn't further clutter up the counter with it. I promised her I'd make a spot with my other large pots and small appliances, (crock pot, panini press, food processor, rice cooker, etc. in the garage). As soon as I saw it I knew that wasn't going to fly so I traded my spot for my cookbook rack for a permanent spot for the mixer. (An easy trade as I use mostly the internet these days and my ipad). Had I had to keep it in the garage, I could see where it would rarely get any use.

                1. re: CapeCodGuy
                  JetLaggedChef RE: CapeCodGuy Jan 1, 2014 06:36 PM

                  LOL. Good luck with that! :P As things go though, they make a pretty awesome (and useful) decoration! :)

              2. m
                mwk RE: CapeCodGuy Dec 31, 2013 08:32 AM

                How about a nice souffle? That thing whips egg whites really well.

                3 Replies
                1. re: mwk
                  pine time RE: mwk Dec 31, 2013 08:46 AM

                  I also got a KA Pro a couple of months ago. Careful the first time you whip a bunch of egg whites--I danged near over-whipped 'em dry. It's so easy to just turn away, do other tasks, and sheesh, they're done.

                  1. re: pine time
                    biondanonima RE: pine time Dec 31, 2013 01:25 PM

                    Yes, I made Italian buttercream in one last week and the whites whipped up almost instantly. It made short work of the buttercream in general. Love my KA!

                    1. re: biondanonima
                      JetLaggedChef RE: biondanonima Jan 1, 2014 06:38 PM

                      I whole-heartedly agree with pine time and biondanonima. :) Same experiences!

                      Be very careful with recipes that have you whip egg whites separately. You cannot get even a trace amount of oil in them or they won't whip correctly.

                      On your birthday, ask for an extra Kitchen Aid bowl. You can use the whisk and one bowl to do the egg whites, then use the paddle and other bowl to do everything else. It keeps you from having to stop half way through a recipe.

                      Getting that extra Kitchen Aid bowl is in the top 5 best kitchen decisions I've ever made.

                2. Antilope RE: CapeCodGuy Dec 31, 2013 03:30 PM

                  No-Knead Focaccia Bread
                  1-2/3 to 1-3/4 cups (375g to 400g) warm water
                  1-1/4 tsp (9g) table salt
                  1 Tbsp (9g) instant yeast (or 1 packet instant or active dried yeast)
                  1/4 cup (28g) cheese powder of your choice
                  2 Tbsp (7g) dried onion flakes
                  1-1/2 tsp (4g) onion powder
                  1 tsp (3g) garlic powder
                  1-1/2 tsp (1g) Italian seasoning
                  3-1/2 cups (420g) Unbleached All-Purpose Flour
                  3 Tbsp (35g) olive oil (plus additional for drizzling)
                  1) Lightly grease a 9" x 13" sheet pan, and drizzle 2 tablespoons olive oil in the bottom.
                  2) Combine all of the ingredients except olive oil in mixer bowl, and beat at high speed (using mixing paddle) in a Kitchenaid mixer for 60 seconds. Beat in olive oil last until well combined.
                  3) Scoop the sticky batter into the prepared pan, spread batter evenly on bottom of pan and cover the pan with another upside-down sheet pan, and let it rise at room temperature for 2 hours (the garlic and onion powder slow down the yeast rise), until it has become puffy and dough rises a little over edge of sheet pan.
                  4) Gently poke the dough all over with your index finger to make an indent pattern.
                  5) Drizzle dough lightly with olive oil, and sprinkle with more cheese powder, and/or the dried herbs of your choice, if desired.
                  6) Place sheet pan of risen dough in cold oven, uncovered, and set oven to 350°F (175°C).
                  7) Bake the bread until it's golden brown, about 45 minutes.
                  8) Remove from oven and allow to cool before removing from pan or slicing.

                  3 Replies
                  1. re: Antilope
                    Antilope RE: Antilope Jan 2, 2014 06:26 AM

                    French Bread in Covered Baker
                    Makes one 2-lb loaf. (I used a Sassafras Superstone 14.5" Covered Baker). The sourdough starter is used to add flavor, not sour, with the short rise times in this recipe.
                    1 1/3 cups - 10.6 oz (300 g) Warm Water
                    3/4 cup - 7 oz (200 g) Sourdough Starter - 100% hydration, cold from the fridge
                    2 teaspoons - 0.28 oz (8 g) White Granulated Sugar
                    2 1/4 teaspoons - 0.25 oz (7 g) Instant Yeast, or 1 packet
                    2 teaspoons - 0.43 oz (12 g) Table Salt
                    4 cups - 17 oz (480 g) All Purpose Flour and Bread Flour (2 cups of each)
                    You may have to adjust the water or flour slightly, depending on the hydration of your starter. I bake by weights (grams), so the volume measurements are a close approximation.
                    Attach bowl and whisk attachment to Kitchen-aid mixer.
                    Add water to mixing bowl.
                    Weigh out starter and add to water in mixer bowl.
                    Dissolve yeast in water in mixer bowl. Add sugar.
                    Mix on Speed 2 for 1 or 2 minutes until well mixed.
                    Remove whisk attachment and add dough hook to mixer.
                    Mix table salt into dry flour.
                    Add flour to mixer bowl. Turn to Speed 2 and mix about 1 minute, or until well blended.
                    Knead on Speed 2 about 4 minutes longer. Dough will be slightly sticky, but the dough should not stick to the bowl, to any great extent.
                    Remove dough from bowl, form dough into a ball and allow to rest on breadboard 10 minutes.
                    Perform stretch and fold on dough. Form a ball. Cover with a bowl and allow to rest 10 minutes.
                    Perform second stretch and fold on dough. Cover with a bowl and allow to rest 10 minutes.
                    Perform third stretch and fold on dough. Let dough rest 5 minutes.
                    Coat inside of covered baker (inside top and inside bottom) with cooking oil. Sprinkle bottom with cornmeal.
                    Form dough into long loaf, place in covered baker.
                    Cover. Let rise in warm place, like an off oven, about 1 hour, or until doubled in bulk.
                    With sharp knife, make 3 diagonal cuts on top of loaf, 1/4" deep. Replace lid. Place in oven.
                    Start in a cold oven. Set temperature at 425°F and bake, covered, for 40 minutes.
                    Remove covered baker lid. Bake, uncovered, 10 more minutes (for a total of 50 minutes) or until golden brown and center of loaf reaches 205°F.
                    Remove from oven, remove loaf from covered baker and allow to cool before slicing.

                    1. re: Antilope
                      CapeCodGuy RE: Antilope Jan 2, 2014 08:29 AM

                      Is this only usable if you own a "covered cooker"? I don't and they aren't cheap...at least on Amazon.

                      1. re: CapeCodGuy
                        Antilope RE: CapeCodGuy Jan 2, 2014 08:44 AM

                        You can make a round loaf in a dutch oven. The covered baking makes a crisp crust on the bread.

                  2. Antilope RE: CapeCodGuy Dec 31, 2013 03:33 PM

                    The Kitchenaid can make pulled pork...
                    The Kitchenaid mixer can be used to make pull pork. Add 2 or 3 inch sized chunks of cooked pork to mixing bowl, use mixing paddle and run on slow to medium speed. It knocks the chunks of pork apart and creates the pulled pork. With the Kitchenaid I don't need plastic bear claws or rubber Dr. Frankenstein gloves. ;-)

                    2 Replies
                    1. re: Antilope
                      CapeCodGuy RE: Antilope Dec 31, 2013 03:49 PM

                      These are great! Keep them coming! That focaccia looks delish, but I'm not familiar with cheese powder, unless you mean the cheddar that's sprinkled on popcorn, or the finely grated Parmesan or Romano that comes in a can.

                      1. re: CapeCodGuy
                        Antilope RE: CapeCodGuy Dec 31, 2013 04:00 PM

                        Like grated Parmesan, etc.

                    2. a
                      autumm RE: CapeCodGuy Dec 31, 2013 05:08 PM

                      I like mine for big batches of mashed potatoes. Light and fluffy with minimal effort.

                      Otherwise, pizza dough or chocolate chip cookies.

                      Or cheesecake

                      1. JetLaggedChef RE: CapeCodGuy Jan 1, 2014 06:34 PM

                        IMHO, the real magic of the Kitchen Aid is the dough hook. :) So if you really want it to shine - I'd be making bread.

                        Hands down, the *best* dinner roll recipe I've ever had is Alton Brown's Parkerhouse dinner roll. Buttery, slightly sweet and you'll want to make the full recipe because they'll be *gone*.

                        I don't go through all the trouble with the parker house bits and stuffing with butter, the dough has plenty of butter already. I just make the dough, roll it into 12 pieces and place in two 8"
                        cake pans. (You can also put them in a 9x13 or a 12-cup muffin tin).


                        If you want something more immediate, these easy brown-butter salted chocolate cookies are pretty amazing and far far easier than they sound to make. (Warning, this is a shameless plug for my own recipe) :

                        1 Reply
                        1. re: JetLaggedChef
                          CapeCodGuy RE: JetLaggedChef Jan 2, 2014 05:53 AM

                          Thanks for all the replies! Keep them coming. So far, I've tried a couple of things. I made the best mashed potatoes I've ever eaten (topping for a cottage pie to use up left over Christmas Roast Beef.) I was also quite successful in making my first ever bread, a ciabatta loaf and 1/2 doz. rolls. Last night I finished a very disappointing "best Cinnamon Raisin Bread in the World" recipe. http://www.food.com/recipe/worlds-bes...

                          It came out very dense. Didn't rise to even the top of the loaf pan, and has a weird smell to it (maybe yeasty?) I followed the recipe to the letter, although I converted to 1 loaf instead of 3. I did notice after the fact that the recipe conversion was faulty when it came to the yeast. The 3 loaf version called for 2 (1/4 ounce) packages active dry yeast. I had only instant dry yeast available (same thing?). But when the recipe is converted to 1 loaf, it wrongly converts it to 1/4 ounce of yeast. Could that be the issue perhaps? Anyway, not good. Today, I'm going to give bagels a try. I have a 24 hr. starter ready to go, and I'm doing pizza tonight!

                        2. Berheenia RE: CapeCodGuy Jan 2, 2014 05:43 AM

                          I gave my husband one several years ago (he insisted it was what he wanted for xmas) and it lives in the pantry but I get it out when I want a nice cake. I'm a fan of Pioneer Woman (I have no intention of getting in a discussion about PW) and she uses the stand mixer a lot as does Barefoot Contessa. Here's a seasonal foolproof cake (I would leave out the trinkets) from PI. http://thepioneerwoman.com/cooking/20...
                          I also like Ina's chocolate ganache cake- easy as it uses a can of Hersey's chocolate syrup. The cake alone is quite nice. I am not a big baker so these are pretty foolproof.

                          1. GraceW RE: CapeCodGuy Jan 2, 2014 08:11 AM

                            Anything that is usually to hard or giant to stir...
                            --NYTimes Chocolate Chip Cookie.
                            --Monster Cookies.

                            And the obvious.. MERINGUES! I could never make them, but it's great and easy with a KA.

                            2 Replies
                            1. re: GraceW
                              Athena RE: GraceW Jan 2, 2014 10:09 AM

                              Oh yes! Meringue for pavlova - either one big one or individual ones or two rounds for layering- Google for Jamie Oliver's basic recipe then use whatever is seasonal - pomegranate/cranberry, white chocolate/pistachio/raspberries; blueberries/lemon curd - YUM!

                              1. re: GraceW
                                juliejulez RE: GraceW Jan 2, 2014 10:48 AM

                                I came on here to post meringues but you beat me to it!

                                I also like it for oatmeal chocolate chip cookies... hard to stir by hand.

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