Oster 2382 User Manual download pdf (Page 7)

1 cups sugar

cup water

teaspoon cream of tartar

Fluffy

White Frosting

2 egg whites

1 teaspoon vanilla

Beat sugar, water, cream of tartar and egg whites in top of double boiler on high speed 1 minute.

Place over boiling water. Beat on high speed 7 minutes; remove pan from boiling water. Add vanilla.

Beat on high speed 2 minutes longer. Frosts a 13x9-inch cake or fills and frosts two

or 9-inch cake

layers.

High Altitude Directions

(3596

6569 feet): No changes needed.

TM.

of General Mills, inc.

Fruit Swirl Coffee Cake

1 cups sugar

cup (1 stick) margarine or butter, softened

1 teaspoon almond extract, if desired

eggs

cup shortening

1 teaspoons baking powder

teaspoon

vanilla

3 cups Gold

ail-purpose flour

1 can (21 ounces) apricot, blueberry or cherry

pie filling

Glaze (below)

Heat oven to 350”. Generously grease jelly roil pan, 15

1/2x10

1/2x1

inch, or 2 square pans,

9x9x2

inches. Beat sugar, margarine, shortening, baking powder, vanilla, almond extract and eggs in large

bowl

on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping

bowl occasionally. Beat in flour until blended. Spread

2/3

of the batter in jelly roil pan or in each

square pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling.

Bake 40 to 45 minutes or until cake springs back when touched lightly. While warm, drizzle with

Glaze. Cut coffee cake in jelly roll pan into 2 1/2x2-inch bars; cut coffee cake in square pans into

3/4-inch

squares. 30 bars or 18 squares.

Glaze

Mix 1 cup powdered sugar and 1 to 2 tablespoons milk thoroughly.

High

Altitude

Directions

(3500

6500

feet):

Heat oven to Generously grease 2 square

pans,

9x9x2

inches. Decrease sugar to 1 cups and baking powder to 1 teaspoon. Spread 1

cups batter in each pan; spread

with

pie

filling. Continue as directed. Bake about 40 minutes.

Chocolate Chip Cookies

1 cup packed brown sugar

cup granulated sugar

1 cup (2 sticks) margarine or butter, softened

1 teaspoon vanilla

eggs

2 cups Gold all-purpose flour

teaspoon baking soda

teaspoon salt

package (12 ounces) semisweet chocolate

chips

1 cup chopped walnuts, if desired

Heat oven to

Seat sugars and margarine in large bowl on medium speed about 3 minutes or

until fluffy. Beat in vanilla and eggs. Beat in flour, baking soda and salt until blended. Stir in chocolate

chips and walnuts. Drop dough by

l/4

cupfuls about 2 inches apart onto ungreased cookie sheet.

Bake 11 to 14 minutes or until edges are light brown. Cool 3 minutes before removing from cookie

sheet. Cool on wire rack. About 18 cookies.

Chocolate Chip Bars:

Press dough in ungreased jelly roil pan, 15

1/2x10

1/2x1

inch. Bake 17 to 22 minutes or until light

brown; cool. Cut into 2

1/2x1

l/2-inch

bars. 48 bars.

High Altitude Directions

(3500

6500

feet):

Increase flour to 2 2/3 cups. Decrease baking soda to

l/4

teaspoon. Bake 12 to 15 minutes.

TM.

of General Mills. Inc.

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Oster 2382 User Manual Page 7

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