From: vak@infonode.ingr.com (Vansantha Kandasamy)
Subject: KitchenAid mixers and a recipe
Organization: Intergraph Corporation, Huntsville, AL.
Date: Mon, 31 Aug 1992 15:16:24 GMT

    A few months ago I requested advice on KitchenAid stand mixers
and received lot of helpful advice.   One of the e-mails suggested
that I post my experience with the KA after I have had some chance
to use it,  if I bought one.   Well,  we did buy one and here is my
experience.

Model: KA-45
Standard equipment: 4.5 qt SS bowl
                    flat beater,  dough hook and wire whip

Options: 2-piece splash guard/pouring shield
         Food processor attachment - 2 graters and 2 slicers
         Food grinder attachment

Price paid: $ 250.00 + tax

General :  I am very happy with the power of the machine.  The
standard equipment earn high marks for ease of use.   I like the 
tilt head,  it makes changing beaters and attaching/detaching
the bowl very easy.   The splash guard does its job well.   
The two graters have performed well and the slicers are good 
except that some food gets stuck in the clearance between the 
cones and the housing.  And they are quite heavy.  I haven't had a
chance to use the grinder much because we are not big meat eaters.

    Things that I made : I made a lot of bread.
Sometimes I'd make 2 batches.  It was a breeze.  I use the pouring
shield all the time and let my 4-year-old add the flour
(with close supervision,  of course) with little spilling.
    Cakes and frostings were no problem.   The wire whip did an
excellent job whipping cream and egg whites.   I used the grater
to grate carrots,  zucchini,  etc.  and chop nuts.   Made the best 
mashed potatoes with the whip.  The bowl and the flat beater
are made such that one can beat as little as one egg.
    I sometimes use the food grinder to grind food for my baby
( the blender doesn't leave much texture,  and needs more water)
and chop tomatoes to make chutney.

    We keep the standard equipment + the pouring shield on the 
counter (the beaters store inside the bowl) and store the 
rest of the stuff (they ARE heavy).   This helps us use it
as much as we want.

    
    Obligatory recipe:

Creme de Menthe Brownies
------------------------
Cake layer:

1 c all-purpose flour
1 c sugar
16 oz (1.5 c) chocolate syrup
4 eggs
0.5 c margarine or butter,  softened

Beat all together until smooth.  Pour in greased 13 in x 9 in pan.
Bake at 350 for 25 - 30 mins,  or cake springs back when lightly
touched in the center.  Cool completely in pan.

Mint layer:

2 c confectioners sugar
0.5 c butter or margarine,  softened
2 T Creme de Menthe  (If you like more,  cut down on the butter)

Beat all together until smooth.  Spread on cake,  cover and chill.

Chocolate layer:

1 c semi-sweet chocolate chips
6 T butter or margarine

Melt together over low heat,  stir until smooth.
Spread on cake,  cover and chill at least an hour before serving.

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Vasantha A. Kandasamy              |  **                                **
Intergraph Corporation             |  **     vak@infonode.ingr.com      **
Huntsville,  AL                    |  **   vasantha@abi.b30.ingr.com    **
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