KitchenAid 4-C Recipes & Instructions page 13

BASIC NOODLE DOUGH
APPLE CRUMB COFFEE
CAKE
1½ cups sifted flour
1/2
teaspoon salt
2 eggs
Sift flour and salt into Bowl. Drop in eggs.
Attach Bowl and Beater. Mix on Speed 2 un-
til mixture becomes a very stiff paste, about
45 seconds. If it is too moist, more flour must
be added. (You may want to scrape Bowl
and Beater half way through the mixing
time.) Divide dough into halves and roll into
two balls.
*
Crumb Topping
½ cup butter or
margarine,
softened
½ cup sugar
½ teaspoon salt
1/4
cup warm water
(105°F. to 1150 F.)
1 package active
dry yeast
3 eggs at room
temperature
1/4
cup milk at
room
temperature
21/ 3
cups flour
3 medium
apples, sliced
Put floured tablecloth or pastry cloth on
wooden board or marble, wooden or enamel
kitchen table. Place dough on cloth and with
floured rolling pin, roll very thin. Turn
dough often, rolling it first on one side, then
on the other, flouring cloth and rolling pin
occasionally. Roll up dough tightly into a
long roll and, with a sharp knife, cut into
crosswise slices about 1/4 inch thick. Sepa-
rate and unroll slices. Place in 200°F. oven
for 30 minutes to 1 hour to dry out. Store in
ajar.
To Cook: Cook in boiling, salted water for 20
to 25 minutes or until tender.
Yield: About 8 ounces
BAKING POWDER BISCUITS
2 cups sifted 4 teaspoons bak-
flour ing powder
1 teaspoon salt
1/3
cup shortening
2 h cup milk
Sift flour, salt and baking powder into Bowl.
Cut shortening into 4 to 5 pieces and drop in
Bowl; attach Bowl and Beater. Turn to
Speed 1 and cut shortening in, about
1
min-
ute. Stop and scrape Bowl.
Add milk and mix on Speed
1
about 45 sec-
onds or until dough starts to cling to Beater.
Avoid overheating. Stop. Turn dough onto
lightly floured board. Knead dough lightly
until smooth, about 20 seconds. Pat or roll to
1/2
inch thickness. Cut with 2-inch biscuit
cutter.
Place biscuits on greased baking sheets and
brush with melted butter or margarine. Bake
at 450°F. for 12 to 15 minutes. Remove and
serve immediately.
Yield: 1 dozen biscuits
Prepare Crumb Topping and set aside. Place
butter in Bowl; attach Bowl and Beater. Beat
at Speed 6 until butter is consistency of
mayonnaise, about 2 minutes. Stop and
scrape Bowl.
Turn to Speed 1 and add sugar and salt
gradually, about 30 seconds. Increase to
Speed 6 and beat until light and creamy,
about 21 /2 minutes. Stop and scrape Bowl.
Dissolve yeast in warm water. Add yeast
mixture, eggs and milk to butter mixture.
Gradually turn to Speed 6 and beat until
well blended, about 1 minute. Turn to Speed
2 and gradually add flour, about 1 minute.
Turn to Speed 6 for 1 minute. Stop.
Spread batter in greased and floured 9-inch
square cake pan. Arrange apples over dough
and sprinkle with Crumb Topping. Cover;
let rise in a warm place, free from draft, un-
til doubled in bulk, about 1 hour.
Bake at 375°F. for 35 to 40 minutes. Remove
from pan and serve warm or allow to cool
on rack.
Yield: One 9-inch coffee cake
*
CRUMB TOPPING
~ cup sugar
2 teaspoons
½ cup flour cinnamon
6 tablespoons butter or margarine
Combine all ingredients in Bowl; attach
Bowl and Beater. Mix on Speed 2 about 2
minutes or until mixture is crumbly.
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