ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Culinary Arts & Cooking Techniques

The Mixer Bible: Cookbook Recipes for your Stand Mixer

Updated on March 25, 2013

The Mixer Bible

If you have a KitchenAid Artisan Stand Mixer (or really any stand mixer will do even though it is mainly geared to the Kitchenaid Mixers) then at one time or another you've probably wanted to know some really great recipes that you could use with it.

Well never fear because author's Meredith Deeds and Carla Snyder are here to help with their book The Mixer Bible. (Originally published in 2005, the 2nd Edition was released in September 2008).

(You can also get it in Kindle version if you own one)

The Mixer Bible has over 300 recipes for your Stand Mixer

There really is a huge range of different recipes that you can try in this cookbook all which use a Stand Mixer in some way or another. From Mains to Dessert, Sausages to Condiments.

It does state on each page if any special attachments are needed (such as for the sausages) but most of the recipes are just for the main ones that you get with your stand mixer.

It doesn't have pictures for every recipe which is something I like in a cookbook (maybe a future edition?) but they are easy to read and follow.

A quick easy recipe for you to get started with!

This recipe is for sticky lemon rolls which is a great alternative to those breakfast rolls without cinnamon or caramel (not that there is anything wrong with cinammon - drool - but sometimes you want a change - ya know).

Anyway, these buns have a lovely tangy taste and make a great breakfast roll. As a plus they are super simple to make.

Serving Size

Serves: Makes 12 large rolls


  • 3 large lemons
  • 1 sachet yeast
  • 3/4 cup milk (warmed slightly)
  • 1/2 cup butter (about one stick)
  • softened
  • 1 1/4 cup sugar
  • 1 cup powdered sugar (icing)
  • 2 tsp vanilla extract
  • 4 1/2 cups all purpose flour (plain)
  • 1/2 tsp salt
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 2 eggs
  • 4 ounces cream cheese


  1. Zest and juice lemons
  2. 1. Divide zest into three (one is for the dough, one for filling and the third to be sprinkled on top as a garnish).
  3. 2. Divide juice into two (half for filling, and half for glaze).
  4. Make the dough
  5. 1. Mixer Paddle Attachment: In bowl, sprinkle yeast over milk and let sit until it gets bubbly (don't turn it on yet).
  6. 2. Add softened butter, 1/4 cup sugar, vanilla, and one cup flour and mix with yeast mixture (yep, turn it on now). While it's stirring, add salt, 1/4 tsp nutmeg and one part of the zest.
  7. 3. Next add eggs and enough of the remaining flour to make a sticky dough (add flour a cup at a time).
  8. 4. Switch to dough hook. Knead mixture for about 5 minutes.
  9. 5. Grease dough with oil (coconut is lovely, but vegetable oil will work fine) and cover bowl with plastic wrap & tea-towel to let sit. Let sit for about an hour (until dough has doubled).
  10. Make filling
  11. 1. You can do this away from mixer if you like. In a bowl mix 1 cup sugar with rest of nutmeg, ginger and 2nd part of lemon zest. Using your fingers is easiest.
  12. 2. When mixture resembles soft sand start adding one part of lemon juice until it forms thick and clumpy.
  13. Assemble rolls
  14. 1. Grease a large baking dish with butter.
  15. 2. Flour your working surface and pat out the dough onto it, into a rectangle, about 10x15 inches.
  16. 3. Place 3 tbs soft butter on top, followed by lemon sugar filling.
  17. 4. Roll up dough so the filling is nestled inside. (Keep stretching and pulling as you do so the mixture is spread evenly inside.
  18. 5. cut into 12 rolls, and pinch the bottom of each one closed so the filling doesn't leak out.
  19. 6. place in baking dish.
  20. 7. Cover with a towel, and let them sit for a further hour so they rise again.
  21. 8. Heat oven to 350 F and bake for 35 mins.
  22. Make glaze
  23. 1. In the mixer (wire whip attachment) add cream cheese and whip until light and fluffy.
  24. 2. Add last part of lemon juice, and powdered sugar, blending well until smooth and creamy.
  25. Finishing up
  26. 1. Let rolls cool slightly (about 10-15 mins) (you still want them warm, but they need to be cooled enough to eat without burning your mouth).
  27. 2. Spread with cream cheese glaze
  28. 3. Sprinkle last part of lemon zest.
  29. 3. Enjoy! Yum nom nom.
Cast your vote for Recipe - Sticky Lemon Rolls

Cakes or Cookies

Is your KitchenAid Mixer better for making cakes or making cookies?

Finally use your KitchenAid Stand Mixer!

Yes you can wipe the dust of your KitchenAid Stand Mixer. if you don't use it much because many of the recipes in this book make you want to try them out.

There are simple recipes for those who just want to get their feet wet or are not confident cooks such as the biscuits or you can go gourmet with some of the appetizers or marinara sauce.

Overall if you have a stand mixer this is a great cookbook to have own. (Don't buy it unless you DO have a stand mixer though)

What's your favorite recipe?

    0 of 8192 characters used
    Post Comment

    • profile image

      dellgirl 4 years ago

      Congratulations on making the TOP 100 â Food & Cooking/Cookbooks page. Thumbs Up!