Oster 2503 Instructions And Recipes Manual page 7

Fruit Swirl Coffee Cake
1 l/2 cups sugar 1 teaspoon almond extract, if desired
l/2 cup (1 stick) margarine or butter, softened
4 eggs
l/2 cup shortening 3 cups Gofd Medal@ all-purpose flour
1 l/2 teaspoons baking powder
1 can (21 ounces) apricot, blueberry or cherry
1 teaspoon vanilla pie filling
Glaze (below)
Heat oven to 350". Generously grease jelly roll 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 roll pan or l/3 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
2 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 to 6500 feet): Heat oven to 375". Generously grease 2 square
pans, 9x9x2 inches. Decrease sugar to 1 l/4 cups and baking powder to 1 teaspoon. Spread 1 l/2
cups batter in each pan; spread with pie filling. Continue as directed. Bake about 40 minutes.
Chocolate Chip Cookies
1 cup packed brown sugar
314 cup granulated sugar
1 cup (2 sticks) margarine or butter, softened
1 teaspoon vanilla
2
eggs
2 112 cups Gold Medal@ all-purpose flour
314 teaspoon baking soda
314 teaspoon salt
1 package (12 ounces) semisweet chocolate
chips
1 cup chopped walnuts, if desired
Heat oven to 375". Beat 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 114 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 roll pan, 15 1/2x10 1/2x1 inch. Bake 17 to 22 minutes or until light
brown; cool. Cut into 2 1/2x1 I/2-inch bars. 48 bars.
High Altitude Directions (3500 to 6500 feet): Increase flour to 2 2/3 cups. Decrease baking soda to
I/4 teaspoon. Bake 12 to 15 minutes.
@Reg. T.M. of General Mills, Inc.