Oster FPSTSMPL1 Instruction Manual page 26

¾ cup (168 g) butter or margarine, softened
2 large eggs
½ cup (120 g) firmly packed brown sugar
1 ½ tsp (7.5 ml) vanilla extract
½ cup (106 g) granulated sugar
1 ¾ cups (265 g) unsifted all-purpose flour
In mixer bowl, with flat beater, combine butter, sugars, baking powder, baking soda and cinnamon.
Beat at speed 7 until creamy. Add egg and vanilla and beat on speed 5 until well combined.
Add flour and blend well. Remove from mixer and stir in oatmeal and raisins. Drop by rounded
teaspoons onto ungreased baking sheets. Bake at 375° F (190°C) until edges are golden. Let rest
on baking sheets 3 minutes. Cool on wire rack.
tiP: When adding sticky, dry ingredients, such as raisins or dates, toss the fruit in a small amount
of flour before adding to mixer to avoid clumping.
yield: about 4 dozen cookies
UnBaKed MoCHa CHeeSe PIe In CHoColate CooKIe CrUSt
1 ½ cups (140 g) chocolate wafers, finely
crushed
½ cup (50 ml) melted butter
½ tsp (2 g) ground cinnamon
cup (75 ml) coffee flavored liqueur
/
1
3
2 pkg (8 oz ,/225 g ea) cream cheese, softened
in medium bowl, combine chocolate wafers, cinnamon and melted butter. Blend with fork. Pat
mixture on bottom and up sides of 9-inch (23 cm) glass pie plate. Chill or bake at 350° F (180°C)
for 10 minutes. Cool on wire rack before filling. Using flat beater beat cream cheese and butter on
speed 4 until creamy and smooth. On speed 2, blend in melted chocolate, liqueur and vanilla. On
speed 1 fold in whipped cream until well blended. Pour into crust and chill 8 hours or overnight. if
desired, decorate with sweetened whipped cream and chocolate curls.
yield 8 to 10 servings
oatMeal raISIn CooKIeS
1 tsp (4 g) baking powder
2 cups (240 g) rolled oats
¼ tsp (1 g) baking soda
1 ½ cups (225 gm) raisins
¾ tsp (2 g) ground cinnamon
2 tsp (10 ml) vanilla extract
/
1
3
2 cups (500 ml) heavy cream, whipped to soft
peaks
2 cups (340 g) semi-sweet chocolate morsels,
melted
e ng li s h 12
cup (80 g) butter, softened