Oster BATIDORA FPSTSM5102 User Manual download pdf (Page 7)

re c i P e s

Ma k e ah e a d Ma s h e d Po tat o e s

3 pounds (1.5 kg) white potatoes (about 6 medium) peeled and cut in chunks

6 ounces (170 g) cream cheese cut in 1-inch (2.5 cm) cubes

1 cup (250 ml) sour cream

2 tablespoons (30 ml) butter or margarine

Cook potatoes in boiling water until tender. Drain. In large mixing bowl, beat potatoes

until ﬂuffy. Add remaining ingredients. Continue to mix until smooth. Put potatoes in a

lightly greased 2-quart (2-liter) covered casserole dish. Refrigerate until ready to bake.

Mashed Potato mixture may be stored up to 3 days before baking.

To Bake

Preheat oven to 350°F (180°C). Dot potatoes with 1 tablespoon (15 ml) of butter or

margarine. Cover and bake for 30 minutes or until heated through.

Ye LL ow ca k e

2-½ cups (625 ml) all-purpose ﬂour 2 eggs

1-½ cups (375 ml) sugar 1 cup (250 ml) milk

1 tablespoon (15 ml) baking powder 1-½ teaspoons (7 ml) vanilla extract

½ cup (125 ml) shortening 1 teaspoon (5 ml) salt

Preheat oven to 375°F (190°C). Lightly grease and ﬂour two 9-inch (23 cm) cake pans.

Place all ingredients in large mixing bowl and beat on low speed. As dry ingredients

begin to incorporate with wet ingredients, gradually increase speed. Beat at medium

speed until smooth and ﬂuffy. Pour batter into prepared pans. Bake 25-30 minutes or

until toothpick inserted in center comes out clean. Cool and remove from pans.

Yield: 12-16 Servings

he av e n L Y an g e L Fo o d ca k e

1 cup (250 ml) cake ﬂour ¾ cup (200 ml) sugar

1-½ teaspoons (7 ml) cream of tartar 1 cup (250 ml) sugar

1 teaspoon (5 ml) vanilla extract ½ teaspoon (2 ml) almond extract

½ teaspoon (2 ml) salt 1-½ cups (375 ml) egg whites

(11-12 eggs), at room temperature

Preheat oven to 375°F (190°C). Sift ﬂour and ¾ cup of sugar together; set aside. In

large mixer bowl, beat egg whites, cream of tartar and salt at very high speed until

foamy. Add remaining amount of sugar, 1 tablespoon (15 ml) at a time, beating at a very

high speed until meringue holds stiff peaks. Reduce mixer to a low speed and gently

fold in ﬂour-sugar mixture, ¼ cup (50 ml) at a time over meringue, folding in gently just

until ﬂour-sugar mixture disappears. Add vanilla and almond extract with last addition of

ﬂour-sugar mixture. Do not over mix. Pour batter into ungreased 10 x 4-inch (25 x 11

cm) tube pan. Gently cut through batter with rubber spatula. Bake for 45-50 minutes or

until top of cake springs back when touched lightly. Cracks on top should be dry. Invert

cake over funnel and let cake cool completely before removing from pan.

Yield: 12 Servings

Mo c h a ch e es e c a k e

2 cups (500 ml) whipping cream ¹⁄

cup (75 ml) butter, softened

¹⁄

cup (75 ml) coffee ﬂavored liqueur 2 teaspoons (10 ml) vanilla extract

2 cups (500 ml) semi-sweet 2 packages (8 ounces each) cream

chocolate morsels cheese, softened

Melt chocolate in a double boiler or microwave oven. In the small mixing bowl, beat

cream at a very high speed until soft peaks form, set aside. In the large mixing bowl,

beat butter and cream cheese until smooth and creamy. Add coffee ﬂavored liqueur,

vanilla and melted chocolate. Fold whipped cream into chocolate mixture at a low

speed. Pour into prepared crust. (See Chocolate Cookie Crust Recipe Page 15)

Chill 8 hours.

Yield: 10-12 Servings

English-12

English-13

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Oster BATIDORA FPSTSM5102 User Manual Page 7

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