Kitchenaid mixer cookbook pdf


 

KitchenAid's® Artisan® Stand Mixer is every cook's dream machine. 'The Ultimate Mixer Cookbook' has been rewritten and updated to ensure you get. The new featured range of KitchenAid recipes made for your stand mixer with all the attachments, KichenAid food processor, blender and professional cook. THE TWELIX. ARTISAN OVEN. BY KITCHENAID. At KitchenAid we work closely with true professionals, who know every secret and nuance of the fascinating.

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Kitchenaid Mixer Cookbook Pdf

The KitchenAid Artisan 4L Food Processor produces professional results every We hope that you will enjoy cooking these recipes for your friends and family. We're commemorate years of igniting culinary passion and unlocking the potential of makers. These Milk Chocolate Salted Caramel Macarons, by Sally. Stand Mixer Instructions and Recipes. ®. Details Inside. ķ℀ĸ. Total Replacement Warranty We're so confident the quality of our products meets .

Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. Dissolve yeast in warm water in warmed bowl. Attach bowl and dough hook. Turn to speed 2 and mix 1 minute. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about an hour. Punch dough down and divide in half. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at degrees F for 30 minutes. Remove from pans immediately and cool on wire racks. When using for bierocks, after dough rises first time, cut dough in 12 pieces.

If for any reason. Do not immerse in water. Do not use commercial cleaners. Wipe off beater shaft frequently. Wire whip should be hand washed and dried immediately. Always be sure to unplug mixer before cleaning. If beater or wire whip is adjusted too close so that it strikes bottom of bowl. If you over adjust the screw. Wipe mixer with a soft. Do not wash wire whip in a dishwasher.

The Speed Control Lever can be set between the speeds listed in the above chart to obtain speeds 3. Medium speed for cake mixes. Use to mix heavy batters and candies.

For whipping cream. Do not exceed Speed 2 when preparing yeast doughs as this may cause damage to the mixer.

Use to combine sugar and shortening and to add sugar to egg whites for meringues. Use to add flour and dry ingredients to batter. High speed for cake mixes. Will not maintain fast speeds under heavy loads. Use with Can Opener attachment. Use with: Food Grinder. Use with Pasta Maker and Grain Mill attachments. For mixing semi-heavy batters. For medium fast beating creaming or whipping. For whipping small amounts of cream or egg whites. For slow mixing. Use to finish mixing cake. Use with Citrus Juicer attachment.

For example. Speed 4 for medium speed. For best results. Adding Ingredients Always add ingredients as close to side of bowl as possible.

If ingredients in very bottom of bowl are not thoroughly mixed. Adding Nuts. Increase speed only after mixture has thickened. In general. Sticky fruits should be dusted with flour for better distribution in the batter. Look for recipes similar to yours and then adapt your recipes to use the procedures in the similar KitchenAid recipes. The Pouring Shield can be used to simplify adding ingredients. This method calls for combining dry ingredients with most or all liquid ingredients in one step.

To help determine the ideal mixing time. For all cakes. With this method. The batter should be thick enough to prevent the fruit or nuts from sinking to the bottom of the pan during baking.

Raisins or Candied Fruits Follow individual recipes for guidelines on including these ingredients. More elaborate cakes. Cake Mixes When preparing packaged cake mixes. Liquid Mixtures Mixtures containing large amounts of liquid ingredients should be mixed at lower speeds to avoid splashing. Begins to Hold Shape Air bubbles are fine and compact Frothy Large.

Attach bowl and wire whip See chart below.. Whites are speckled and dull in appearance Soft Peak Tips of peaks fall over when wire whip is removed Stiff Cream stands in stiff. Use for topping on cakes or desserts.

See chart below Almost Stiff Sharp peaks form when wire whip is removed.. Whipped Cream Pour cold whipping cream into chilled bowl. To avoid splashing.. Holds Its Shape Cream forms soft peaks when wire whip is removed Stiff and Dry Sharp.. Stiff But Not Dry Sharp Look for these characteristics: Begins To Thicken Cream is thick and custard-like Whites are uniform in color and glisten.. Can be folded into other ingredients when making desserts and sauces To avoid splashing.

This list tells you what to expect Attach bowl and wire whip.. When attachment is in proper position. The attachment power shaft and hub socket are of a square design. Loosen attachment knob by turning it counterclockwise.

The hub and shaft housing are tapered to assure a snug fit. Tighten attachment knob by turning it clockwise. Remove attachment hub cover. Replace attachment hub cover. It may be necessary to rotate attachment back and forth. Turn mixer off and unplug. Insert attachment shaft housing into attachment hub. Rotate attachment slightly back and forth while pulling out.

Tighten attachment knob by turning clockwise until attachment is completely secured to mixer. For whipping heavy cream. For whipping small amounts of heavy cream or egg whites. For mixing cookie and cake batters. For beating. Do not exceed Speed 1 when preparing yeast doughs as this may cause damage to the mixer. For slow beating. Serve with sliced fresh fruit.

Turn to Speed 4 and beat about 30 seconds. Turn to Speed 6 and beat about 1 minute. Per serving: About 42 cal. Stop and scrape bowl. Turn to Speed 2 and mix about 30 seconds. Refrigerate at least 2 hours.

Attach bowl and flat beater to mixer. Refrigerate until well chilled. Serve with assorted crackers or raw vegetables. Add all remaining ingredients. About 61 cal. Add marshmallow cream. Top with onions and olives. Roll ball in chopped pecans. Wrap in waxed paper. Spread cheese mixture on inch serving plate to within 1 or 2 inches of edge. Turn to Speed 4 and beat about 1 minute. Refrigerate until ready to serve. Spread salsa over bean dip.

About 65 cal. About 70 cal. Refrigerate until serving time. Spread bean dip over cheese. On waxed paper. Add Monterey Jack cheese. Serve with tortilla chips.

Cook meatballs over medium—high heat until well browned. Cool slightly.

Reduce heat to low. Add red peppers. Set aside. Cook and stir 30 to 60 seconds. Spread spinach mixture on toasted baguette slices. Place cream cheese in mixer bowl. Serve warm. Form turkey mixture into 1-inch balls. Cook and stir 2 to 3 minutes. Mix salsa. Turn to Stir Speed and mix about 30 seconds. Add to meatballs and stir. Add spinach. Add spinach mixture. Add onion and garlic. About 84 cal.

Melt margarine in inch skillet over medium heat. About cal. Top each slice with about 1 teaspoon Cheddar cheese. Spray inch skillet with no-stick cooking spray. Place cream cheese and 2 tablespoons margarine in mixer bowl. Turn to Speed 2 and mix about 1 minute, or until well blended. Form mixture into a ball. Wrap in waxed paper and chill 1 hour. Melt remaining 1 tablespoon margarine in inch skillet over medium heat. Add mushrooms and onions. Cook and stir until tender. Remove from heat; cool slightly.

Divide chilled dough into 24 pieces. Press each piece into miniature muffin cups greased, if desired. Place egg substitute, remaining 1 teaspoon flour, and thyme in clean mixer bowl. Turn to Speed 6 and beat about 30 seconds.

Stir in cheese and cooled mushroom mixture. Spoon into pastry—lined cups. About 98 cal, 4 g pro, 8 g carb, 6 g fat, 8 mg chol, mg sod. Cut potatoes in half. Place insides of potatoes in mixer bowl. Turn to Speed 2 and mix about 1 minute. Add sour cream, margarine, garlic salt, and thyme.

Turn to Stir Speed and add onions, mixing just until blended. Spoon or pipe potato mixture into potato shells. Place filled shells in shallow baking dish. Sprinkle with cheese and paprika, if desired. Bake 5 minutes longer, or until cheese is melted. About 58 cal, 2 g pro, 6 g carb, 3 g fat, 5 mg chol, mg sod. Place potatoes in mixer bowl.

Add milk, sugar, egg substitute, 2 tablespoons margarine, nutmeg, and cinnamon. Spread mixture in greased 9-inch pie plate. Meanwhile, clean bowl and beater. Place all Topping ingredients in mixer bowl. Turn to Stir Speed and mix about 15 seconds. Spread on hot puff. Bake 10 minutes longer. About cal, 6 g pro, 35 g carb, 12 g fat, 2 mg chol, mg sod.

Warm mixer bowl and flat beater with hot water; dry. Place hot potatoes in bowl. Gradually turn to Speed 2 and mix about 1 minute, or until smooth. Turn to Speed 4 and beat about 30 seconds, or until milk is absorbed.

Gradually turn to Speed 6 and beat about 1 minute, or until fluffy. Exchange flat beater for wire whip. Turn to Speed 10 and whip 2 to 3 minutes. About cal, 3 g pro, 32 g carb, 4 g fat, 2 mg chol, mg sod. About cal, 6 g pro, 32 g carb, 6 g fat, 7 mg chol, mg sod. Add 2 tablespoons chopped fresh chives. About cal, 4 g pro, 32 g carb, 4 g fat, 2 mg chol, mg sod. Scoop cooked squash out of shell and place in mixer bowl.

Attach bowl and wire whip to mixer. Turn to Speed 2. Add all remaining ingredients and mix about 30 seconds. Turn to Speed 4 and beat about 2 minutes. About cal, 1 g pro, 11 g carb, 7 g fat, 0 mg chol, mg sod. Place egg substitute and milk in mixer bowl. Heat oil in large skillet over medium heat until oil sizzles. Add bell pepper and onions. Cook about 1 minute, or until slightly tender. Stir in beans. Cook about 1 minute, or until thoroughly heated. Reduce heat to medium-low. Pour egg mixture over vegetables.

Cook about 6 minutes, or until almost set. As bottom of egg mixture sets, carefully lift edges with spatula and let uncooked egg run to the bottom of the pan. Cook, covered, about 2 minutes, or until top is set but still shiny. Sprinkle with cheese. Cook, covered, about 1 minute, or until cheese melts. About cal, 18 g pro, 15 g carb, 8 g fat, 18 mg chol, mg sod. For browned top on frittata, place under broiler about 1 minute, or until cheese is browned and bubbly.

Fill each shell with 2 to 3 tablespoons cheese mixture. Cook about 1 minute. Place egg substitute. Parmesan cheese. Sprinkle half of cheese in pastry shell. Pour Marinara Sauce over shells. Cook and stir about 2 minutes. Pour egg substitute mixture over vegetables. Top with remaining cheese. Place filled shells in 13x9x2-inch baking pan. Add mushrooms. Per serving filling and crust: Cover pan with foil.

Let stand 5 minutes before serving. Add onion and bell pepper. Top with vegetables. Cool 10 minutes. Frost as desired. Remove from pans. Add eggs. Add egg whites. Cool completely on wire rack. Pour batter into two greased and floured 8.

Add shortening. Stir in vanilla and margarine. Heat to boiling over medium heat. To make Cake. Add banana and vanilla. Spread with half of Filling. Heat over low heat just until margarine melts. Sprinkle with walnuts. Remove from pans and cool completely on wire racks.

Pour egg mixture into saucepan. Add half of flour mixture to sugar mixture in mixer bowl.

Cook until mixture is bubbly. Store in refrigerator. Refrigerate 1 hour while cake is cooling. Arrange half of banana slices over Filling. Top with second layer. Pour over bottoms of three 8. Cool in pans about 3 minutes. Gradually stir in milk. Continuing on Speed 2.

Remove from heat. Spread batter evenly over nut mixture in pans. Add buttermilk and remaining flour mixture. Top torte with whipped cream. Top with remaining cake layer. Spread with remaining Filling and banana slices. To assemble torte. Combine flour. Gradually turn to Speed 6 and beat about 30 seconds. Pour batter into ungreased inch tube pan. Add cream of tartar. Remove from pan. Fold in gently with spatula.

Gradually turn to Speed 6 and whip 20 to 30 seconds. With knife. Immediately invert cake onto funnel or soft drink bottle. Gradually add remaining 1 cup sugar and mix about 1 minute.

Cool completely. Remove bowl from mixer. Place egg whites in mixer bowl. Spoon flour-sugar mixture. Turn to Speed 6 and beat about 2 minutes. Turn to Speed 2 and add eggs. Remove cake from pan. Pour batter into greased and floured inch tube pan. Add butter. Turn to Stir Speed and mix about 1 minute. Chocolate Glaze 2 squares 1 oz. Melt chocolate and margarine in small saucepan over low heat. Remove cake from pan and drizzle with Chocolate Glaze.

Stir in powdered sugar and vanilla. Stir in water. Add eggs and chocolate. Clean mixer bowl and wire whip. Place egg whites and cream of tartar in mixer bowl. Remove from pan and drizzle with Lemon Glaze. Turn to Speed 4 and beat about 15 seconds. Add water. Pour mixture into another bowl. Stir in lemon juice. Lemon Glaze 1 cup powdered sugar 1 tablespoon margarine or butter. Gradually add flour mixture to egg whites. Pipe or spoon whipped cream in ring over top of cake. Turn to Speed 10 and whip 30 to 60 seconds.

Spoon batter into 8-inch springform pan that has been greased and floured on the bottom only. Drizzle over cake. Continuing on Speed 4. Sprinkle with almonds. Turn to Speed 8 and whip 1 to 2 minutes. Turn to Speed 4 and add egg yolks. Place egg whites in another bowl. Clean mixer bowl. Place chocolate mixture. Glaze 1 square 1 oz. To make Glaze. Attach wire whip and bowl to mixer. To make Topping. Cool completely on wire rack before glazing. Gently fold in egg whites with spatula.

Turn to Stir Speed and add raisins. Frost with Caramel Creme Frosting. Pour batter into greased and floured 13x9x2-inch baking pan. Add buttermilk. Turn to Stir Speed and add apple and walnuts.

Add applesauce. Frost with Orange Cream Cheese Frosting. Turn to Speed 2 and mix well. Add milk. Turn to Stir Speed. Gradually add remaining 3 cups powdered sugar and mix until blended.

Add cream. Add corn syrup. Gradually add powdered sugar. Add brown sugar mixture and vanilla. Add vanilla and whip about 5 minutes longer. Add brown sugar and milk. Add marshmallows. Turn to Speed 10 and whip about 45 seconds. Spread on cake while warm. Heat to boiling. Place powdered sugar in mixer bowl.

Stir until marshmallows melt and mixture is smooth. Cook and stir over medium heat until sugar is completely dissolved. Frost cake immediately. Continuing on Speed Press in mint mixture. To make mints. Place on waxed paper covered with superfine sugar. About 54 cal. Roll in superfine sugar.

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Store mints. If desired. Turn out onto waxed paper covered with superfine sugar. Mints also freeze well. Repeat until all mixture is used. About 43 cal. Combine sugar. Turn to Speed 8 and whip about 1 minute. Cook and stir over medium heat until chocolate melts and sugar dissolves. Stir in vanilla. Cool at room temperature. Remove immediately from heat. Drop mixture from measuring tablespoon onto waxed paper or greased baking sheet to form patties.

Add almond extract and whip 20 to 25 minutes. Turn to Stir Speed and add walnuts. Turn to Speed 2 and mix about 8 minutes. Quickly turn to Stir Speed and add walnuts. Add margarine without stirring. Turn to Speed 4. Pour into mixer bowl. Cut into 1-inch squares when firm. Spread in buttered 9x9x2-inch baking pan. Gradually add baking soda. Drop by rounded teaspoonfuls onto greased baking sheets. Turn to Stir Speed and add chocolate chips. Remove from baking sheets immediately and cool on wire racks.

Add 1 cup flour. Remove to wire racks and cool completely. Cool on baking sheets about 1 minute. Turn to Stir Speed and add chocolate chunks and nuts. Gradually add cream of tartar. Sprinkle with sugar while still hot. About 69 cal. Add eggs and beat about 30 seconds. Mix about 1 minute. Place about 2 inches apart on ungreased baking sheets. Gradually add all remaining ingredients to sugar mixture and mix about 30 seconds. About 83 cal. Add sugar.

Roll dough into 1-inch balls. Remove from oven. Pour over cream cheese layer. Sprinkle with powdered sugar. Cool completely in pan.

Pour over partially baked Crust. Gradually add lemon juice and mix about 30 seconds. Place all Lemon Filling ingredients. Check Crust after 10 minutes and prick with fork if it puffs up during baking. Place Cream Cheese Filling ingredients in mixer bowl. Filling may puff up during baking but will fall when removed from oven.

Cool in pan on wire rack and cut. Add flour. Brush dough with egg whites. Cut into bars while warm. Pour into greased and floured 13x9x2-inch baking pan. Add cooled chocolate mixture.

Sprinkle with chopped walnuts. Cool on wire rack. Beat egg whites with fork until slightly foamy. Per serving one crust: Cool completely on wire rack and fill.

For Baked Pastry Shell: Fold edge under. Spray inch skillet with no-stick cooking spray. Cook meatballs over mediumhigh heat until well browned; drain. Mix salsa, chili sauce, and water in small bowl.

Add to meatballs and stir. Reduce heat to low. Cook, covered, about 10 minutes, or until meatballs are thoroughly cooked, stirring frequently. Yield: 12 servings 3 meatballs per serving. Per serving: About 84 cal, 8 g pro, 5 g carb, 3 g fat, 30 mg chol, mg sod. Turn to Speed 4 and beat about 1 minute.

Add 34 cup flour. Turn to Speed 2 and mix about 1 minute, or until well blended. Form mixture into a ball. Wrap in waxed paper and chill 1 hour. Melt remaining 1 tablespoon margarine in inch skillet over medium heat.

Add mushrooms and onions. Cook and stir until tender. Remove from heat; cool slightly. Divide chilled dough into 24 pieces. Press each piece into miniature muffin cups greased, if desired.

Place egg substitute, remaining 1 teaspoon flour, and thyme in clean mixer bowl. Turn to Speed 6 and beat about 30 seconds. Stir in cheese and cooled mushroom mixture. Spoon into pastrylined cups. Bake at F for 15 to 20 minutes, or until puffed and golden brown. Yield: 12 servings 2 tartlets per serving.

Per serving: About 98 cal, 4 g pro, 8 g carb, 6 g fat, 8 mg chol, mg sod. Scoop out insides of potatoes, leaving inch shells. Place insides of potatoes in mixer bowl. Turn to Speed 2 and mix about 1 minute. Add sour cream, margarine, garlic salt, and thyme.

Turn to Stir Speed and add onions, mixing just until blended. Spoon or pipe potato mixture into potato shells. Place filled shells in shallow baking dish.

Bake at F for 20 to 25 minutes, or until thoroughly heated. Sprinkle with cheese and paprika, if desired. Bake 5 minutes longer, or until cheese is melted.

Yield: 8 servings 2 potato halves per serving. Per serving: About 58 cal, 2 g pro, 6 g carb, 3 g fat, 5 mg chol, mg sod. Add milk, sugar, egg substitute, 2 tablespoons margarine, nutmeg, and cinnamon. Spread mixture in greased 9-inch pie plate.

Stand Mixer Cookbooks & Recipe’s

Bake at F for 20 minutes, or until set. Meanwhile, clean bowl and beater. Place all Topping ingredients in mixer bowl. Turn to Stir Speed and mix about 15 seconds. Spread on hot puff. Bake 10 minutes longer. Yield: 6 servings. Per serving: About cal, 6 g pro, 35 g carb, 12 g fat, 2 mg chol, mg sod. Crunchy Praline Topping 2 tablespoons margarine or butter, melted 3 4 cup corn flakes 1 4 cup chopped walnuts or pecans 1 4 cup firmly packed brown sugar 24 MASHED POTATOES 5 large potatoes, peeled, cut into 1-inch pieces, and boiled 1 2 cup low-fat milk, heated 2 tablespoons margarine or butter 1 teaspoon salt 1 8 teaspoon black pepper Warm mixer bowl and flat beater with hot water; dry.

Place hot potatoes in bowl. Gradually turn to Speed 2 and mix about 1 minute, or until smooth. Turn to Speed 4 and beat about 30 seconds, or until milk is absorbed. Gradually turn to Speed 6 and beat about 1 minute, or until fluffy.

Exchange flat beater for wire whip. Turn to Speed 10 and whip 2 to 3 minutes. Per serving: About cal, 3 g pro, 32 g carb, 4 g fat, 2 mg chol, mg sod.

Parmesan Mashed Potatoes Increase milk to 34 cup. Add 13 cup grated Parmesan cheese with milk. Per serving: About cal, 6 g pro, 32 g carb, 6 g fat, 7 mg chol, mg sod.

Add 2 tablespoons chopped fresh chives. Per serving: About cal, 4 g pro, 32 g carb, 4 g fat, 2 mg chol, mg sod. Attach bowl and wire whip to mixer. Turn to Speed 2. Add all remaining ingredients and mix about 30 seconds. Turn to Speed 4 and beat about 2 minutes. Per serving: About cal, 1 g pro, 11 g carb, 7 g fat, 0 mg chol, mg sod.

Heat oil in large skillet over medium heat until oil sizzles. Add bell pepper and onions. Cook about 1 minute, or until slightly tender. Stir in beans. Cook about 1 minute, or until thoroughly heated.

Reduce heat to medium-low. Pour egg mixture over vegetables. Cook about 6 minutes, or until almost set. As bottom of egg mixture sets, carefully lift edges with spatula and let uncooked egg run to the bottom of the pan. Cook, covered, about 2 minutes, or until top is set but still shiny. Sprinkle with cheese. Cook, covered, about 1 minute, or until cheese melts.

Per serving: About cal, 18 g pro, 15 g carb, 8 g fat, 18 mg chol, mg sod. Tip: For browned top on frittata, place under broiler about 1 minute, or until cheese is browned and bubbly. Cool 10 minutes. Reduce oven temperature to F.

Meanwhile, heat oil in large nonstick skillet over mediumhigh heat. Add onion and bell pepper. Cook about 1 minute, stirring frequently. Add mushrooms. Cook and stir about 2 minutes, or until vegetables are tender.

Place egg substitute, milk, parsley, salt, and hot pepper sauce in mixer bowl. Sprinkle half of cheese in pastry shell. Top with vegetables. Pour egg substitute mixture over vegetables. Top with remaining cheese. Bake at F for 30 to 35 minutes, or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Yield: 8 servings. Per serving filling and crust : About cal, 10 g pro, 19 g carb, 12 g fat, 8 mg chol, mg sod.

Turn to Speed 2 and mix about 30 seconds, or until combined. Fill each shell with 2 to 3 tablespoons cheese mixture. Place filled shells in 13x9x2-inch baking pan. Pour Marinara Sauce over shells. Cover pan with foil. Bake at F for 30 to 35 minutes, or until bubbly. Yield: 4 to 6 servings. Per serving: About cal, 46 g pro, 56 g carb, 15 g fat, 57 mg chol, mg sod.

Add shortening, milk, and vanilla. Add eggs. Turn to Speed 6 and beat about 1 minute. Pour batter into two greased and floured 8- or 9-inch round baking pans. Bake at F for 30 to 35 minutes, or until toothpick inserted in center comes out clean. Remove from pans. Cool completely on wire rack. Frost as desired. Yield: 12 to 16 servings. Per serving: About cal, 4 g pro, 42 g carb, 10 g fat, 37 mg chol, mg sod. Add egg whites. Turn to Speed 6 and beat about 1 minute, or until smooth and fluffy.

Per serving: About cal, 4 g pro, 42 g carb, 9 g fat, 2 mg chol, mg sod. Heat over low heat just until margarine melts, stirring constantly. Pour over bottoms of three 8- or 9-inch round baking pans. Sprinkle with walnuts. To make Cake, place sugar and margarine in mixer bowl. Add banana and vanilla. Continuing on Speed 2, add eggs, one at a time, mixing about 15 seconds after each addition. Combine flour, baking powder, baking soda, and salt in small bowl.

Add half of flour mixture to sugar mixture in mixer bowl. Add buttermilk and remaining flour mixture. Gradually turn to Speed 6 and beat about 30 seconds. Spread batter evenly over nut mixture in pans. Bake at F for 25 to 30 minutes, or until toothpick inserted in center comes out clean.

Cool in pans about 3 minutes. Remove from pans and cool completely on wire racks. Meanwhile, to make Filling, combine sugar, flour, and salt in medium saucepan. Gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Stir about 14 cup hot mixture into beaten egg in separate bowl. Pour egg mixture into saucepan. Cook until mixture is bubbly, stirring constantly. Remove from heat.

Stir in vanilla and margarine. Refrigerate 1 hour while cake is cooling. To assemble torte, place one cake layer, nut side up, on large plate.

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Spread with half of Filling. Arrange half of banana slices over Filling. Top with second layer, nut side up. Spread with remaining Filling and banana slices. Top with remaining cake layer, nut side up. Top torte with whipped cream. Store in refrigerator. Yield: 16 to 20 servings. Per serving: About cal, 7 g pro, 65 g carb, 19 g fat, 58 mg chol, mg sod.

Place egg whites in mixer bowl. Gradually turn to Speed 6 and whip 20 to 30 seconds, or until egg whites are frothy. Add cream of tartar, salt, and vanilla. Turn to Speed 6 and whip 2 to minutes, or until whites are almost stiff but not dry. Gradually add remaining 1 cup sugar and mix about 1 minute. Remove bowl from mixer.

Spoon flour-sugar mixture, one-fourth at a time, over egg whites. Fold in gently with spatula, just until blended. Pour batter into ungreased inch tube pan. With knife, gently cut through batter to remove large air bubbles. Bake at F for 35 minutes, or until crust is golden brown and cracks are very dry. Immediately invert cake onto funnel or soft drink bottle. Cool completely.