Oster FPSTSM2710 Instruction Manual page 18

3 lbs (1.5 kg) white or golden potatoes,
peeled and quartered
6 oz (170 g) cream cheese,
cut into 1-inch (2.5 cm) cubes
In saucepan, cover potatoes with cold salted water. Cook till tender; drain. With flat beater, beat
potatoes until fluffy on speed 3. Add remaining ingredients and blend well; season to taste. Spoon
potatoes into buttered 2-quart (2 liter) glass baking dish. Cover and refrigerate up to 3 days.
TO BAKE: Dot potatoes with 1 tbsp butter. Bake, covered at 350° F (180° C) until hot, about 30
minutes.
TIP: When making mashed potatoes, to keep finished dish light and creamy, always beat potatoes
until fully mashed before adding additional ingredients.
Yield: 12 servings
2 ½ cups (375 g) unsifted all-purpose flour
2 large eggs
1 ½ cups (318 g) granulated sugar
1 cup (250 ml) milk
Combine all ingredients in mixer bowl. Beat with flat beater on speed 1 until blended. Increase speed
to 4 until light and fluffy. Spoon batter into 2 greased and floured 9-inch (23 cm) round cake pans.
Bake at 375° F (190° C) for 25 minutes or until cakes is done. Remove pan from oven and let it rest
for 10 minutes; unmold and let cool.
TIP: When preparing cakes and cookies that require creaming butter and sugar, begin at a low speed
and increase to speed 3 or 4 until butter mixture is light and lemon colored.
Yield: 12 servings
3 cups (360 g) confectioners' sugar
1 tsp (5 ml) vanilla extract
Combine sugar, butter and vanilla in mixer bowl. With flat beater, using speed 3, gradually add milk to
make desired consistency. Gradually increase to speed 7 and beat till light and fluffy.
Yield: enough to frost 8 or 9 inch (20 – 23 cm) inch 2-layer cake
RECIPES
MASHED BOILED
1 cup (259 ml) sour cream
2 tbsp (30 g) butter or margarine
YELLOW CAKE
1 tbsp (12 g) baking powder
1 ½ tsp (7 ml) vanilla extract
½ cup (112 g) butter, softened
1 tsp (6 g) salt
BUTTER CREAM FROSTING
½ cup (112 g) butter or margarine, softened
3 to 4 tbsp (45-60 ml) milk
E n g li s h 7