Pasta Recipes - Oster CKSTBR9050 User Manual

Coff ee Cake (no Delay Timer)
All ingredients at room temperature (70–80°F), except milk
1/4 cup sugar
1 teaspoon salt
2 and 1/4 cups bread fl our
2 teaspoons active dry yeast
1 Measure all ingredients into bread pan.
2
Press and hold down the "Start/Stop" button to clear the display.
3
Press the "Menu Select" button to choose the dough setting.
4
Press the "Start/Stop" button. The display will begin counting down the time on the Dough setting.
When dough is ready, the unit will signal and the display will read "0:00. "
5
Press "Start/Stop" button and hold it down until you hear a beep and the display clears.
6
To remove the bread pan, grasp the handle fi rmly and lift the pan out.
7
Pat dough into greased 9-inch round, or 5 x 7-inch oblong cake pan.
8
Add topping. Makes 1 coff ee cake. (See "Topping" recipe, right.)
Topping
2 tablespoons butter, melted
1 teaspoon ground cinnamon
Powdered Sugar Glaze, optional (see recipe below)
1
Drizzle butter over dough.
2
In a small bowl, mix sugar, cinnamon and nuts; sprinkle onto butter. Cover; let rise in warm place
about 30 minutes.
3
Bake in preheated oven (375°F) 20 to 25 minutes, until golden brown.
4
Cool 10 minutes in pan on rack.
5
Drizzle with powdered sugar glaze if desired. Makes enough to cover one coff ee cake
Powdered Sugar Glaze
(for Coff ee Cakes and Sweet Rolls)
1 cup sifted powdered sugar
1 or 2 tablespoons water or milk
1 In a small bowl, combine all ingredients and blend until smooth.
2
Spread or drizzle glaze on slightly warm coff ee cake or sweet rolls. Makes enough to cover
1 coff ee cake.
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Dough
1 egg yolk
3/4 to 7/8 cup milk
1 tablespoon butter or margarine
Dough
1/2 cup sugar
1/2 cup chopped pecans
Dough
1 teaspoon butter or margarine, softened
1/2 teaspoon vanilla
Pizza Crust
All ingredients at room temperature (70–80°F)
1.5 pound
1/2 teaspoon salt
3 cups all-purpose fl our
1–1/2 teaspoon active dry yeast
1 cup water
2 tablespoons olive oil or vegetable oil
1 Measure all ingredients into bread pan.
2
Press and hold down the "Start/Stop" button to clear the display.
3
Press the "Menu Select" button to choose the dough setting.
4
Press the "Start/Stop" button. The display will begin counting down the time on the Dough setting.
When dough is ready, the unit will signal and the display will read "0:00. "
5
Press "Start/Stop" button and hold it down until you hear a beep and the display clears.
6
To remove the bread pan, grasp the handle fi rmly and lift the pan out.
7
Pat dough into 12 x 15-inch jelly roll pan or greased 12-inch round (1–1/2 pound recipe) or 14-inch
round pizza pan (2 pound recipe).
8
Preheat oven to 400°F.
9
Spread pizza sauce over dough. Sprinkle toppings over sauce.
10
Bake 15 to 20 minutes or until crust is golden brown.
Pizza Toppings (optional)
1 cup (8 oz) prepared pizza sauce
1/2 lb. bulk pork sausage, browned and drained
1/3 cup chopped onions
1 pkg. (3–4 oz) sliced pepperoni
1 can (4 oz) mushroom stems and pieces, drained
1 cup chopped green peppers

Pasta Recipes

Basic Pasta (no Delay Timer)
All ingredients should be at room temperature (70–80°F)
2 cups all-purpose fl our
1 cup semolina fl our
1 teaspoon salt
1 Measure all ingredients into bread pan.
2
Press and hold down the "Start/Stop" button to clear the display.
3
Press the "Menu Select" button to choose the dough setting.
4
Press the "Start/Stop" button and allow it to mix 8 to 10 minutes. Then press the "Start/Stop" button
again to cancel.
5
Remove dough and roll out on lightly fl oured surface. Roll to 1/8-inch thickness. Dust with fl our
if dough is sticky.
6
Cut into 1/8-inch strips for narrow noodles or 1/4-inch for medium noodles. Cook noodles in a large
pot of boiling, salted water for 10 to 15 minutes. Drain in colander.
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Dough
2 pound
3/4 teaspoon salt
4 cups all-purpose fl our
2 teaspoon active dry yeast
1–3/8 cup water
3 tablespoons olive oil or vegetable oil
Dough
1 tablespoon olive oil or vegetable oil
7/8 cup water
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