1 cups sugar
cup (1 stick) margarine or butter, softened
cup shortening
1 teaspoons baking powder
1 teaspoon vanilla

 

Fluffy White Frosting

1 cups sugar

2 egg whites

cup water

1 teaspoon vanilla

teaspoon cream of tartar

 

Beat sugar, water, cream of tartar and egg whites in top of double boiler on high speed 1 minute. Place over boiling water. Beat on high speed 7 minutes; remove pan from boiling water. Add vanilla. Beat on high speed 2 minutes longer. Frosts a 13x9-inch cake or fills and frosts two 8- or 9-inch cake layers.

High Altitude Directions (3596 to 6569 feet): No changes needed.

TM. of General Mills, inc.

Fruit Swirl Coffee Cake

1 teaspoon almond extract, if desired

4 eggs

3 cups Gold ail-purpose flour

1 can (21 ounces) apricot, blueberry or cherry pie filling

Glaze (below)

Heat oven to 350”. Generously grease jelly roil 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 roil pan or 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 Generously grease 2 square pans, 9x9x2 inches. Decrease sugar to 1 cups and baking powder to 1 teaspoon. Spread 1 cups batter in each pan; spread with pie filling. Continue as directed. Bake about 40 minutes.

Chocolate Chip Cookies

1 cup packed brown sugar cup granulated sugar

1 cup (2 sticks) margarine or butter, softened

1 teaspoon vanilla

2eggs

teaspoon baking soda

teaspoon salt

1 package (12 ounces) semisweet chocolate chips

1 cup chopped walnuts, if desired

2 cups Gold all-purpose flour

Heat oven to Seat 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 l/4 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 roil pan, 15 1/2x10 1/2x1 inch. Bake 17 to 22 minutes or until light brown; cool. Cut into 2 1/2x1 l/2-inch bars. 48 bars.

High Altitude Directions (3500 to 6500 feet): Increase flour to 2 2/3 cups. Decrease baking soda to l/4 teaspoon. Bake 12 to 15 minutes.

TM. of General Mills. Inc.

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Oster 2382 manual Fluffy White Frosting

2382 specifications

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