Oster FPSTSM5101 Recipes, Heavenly Angel Food Cake, Make Ahead Mashed Potatoes, To Bake

Recipes

Heavenly Angel Food Cake

Make Ahead Mashed Potatoes

3 pounds (1.5 kg) white potatoes (about 6 medium) peeled and cut in chunks 6 ounces (170 g) cream cheese cut in 1-inch (2.5 cm) cubes

1 cup (250 ml) cake flour

1-½ teaspoons (7 ml) cream of tartar

1 teaspoon (5 ml) vanilla extract ½ teaspoon (2 ml) salt

¾cup (200 ml) sugar 1 cup (250 ml) sugar

½ teaspoon (2 ml) almond extract 1-½ cups (375 ml) egg whites

(11-12 eggs), at room temperature

1 cup (250 ml) sour cream

2 tablespoons (30 ml) butter or margarine

Cook potatoes in boiling water until tender. Drain. In large mixing bowl, beat potatoes until fluffy. Add remaining ingredients. Continue to mix until smooth. Put potatoes in a lightly greased 2-quart (2-liter) covered casserole dish. Refrigerate until ready to bake. Mashed Potato mixture may be stored up to 3 days before baking.

To Bake

Preheat oven to 350°F (180°C). Dot potatoes with 1 tablespoon (15 ml) of butter or margarine. Cover and bake for 30 minutes or until heated through.

Yellow Cake

2-½ cups (625 ml) all-purpose flour	2 eggs
1-½ cups (375 ml) sugar	1 cup (250 ml) milk

Preheat oven to 375°F (190°C). Sift flour and ¾ cup of sugar together; set aside. In large mixer bowl, beat egg whites, cream of tartar and salt at very high speed until foamy. Add remaining amount of sugar, 1 tablespoon (15 ml) at a time, beating at a very high speed until meringue holds stiff peaks. Reduce mixer to a low speed and gently fold in flour-sugar mixture, ¼ cup (50 ml) at a time over meringue, folding in gently just until flour-sugar mixture disappears. Add vanilla and almond extract with last addition of flour-sugar mixture. Do not over mix. Pour batter into ungreased 10 x 4-inch (25 x 11 cm) tube pan. Gently cut through batter with rubber spatula. Bake for 45-50 minutes or until top of cake springs back when touched lightly. Cracks on top should be dry. Invert cake over funnel and let cake cool completely before removing from pan.

Yield: 12 Servings

Mocha Cheesecake

1 tablespoon (15 ml) baking powder	1-½ teaspoons (7 ml) vanilla extract
½ cup (125 ml) shortening	1 teaspoon (5 ml) salt

Preheat oven to 375°F (190°C). Lightly grease and flour two 9-inch (23 cm) cake pans. Place all ingredients in large mixing bowl and beat on low speed. As dry ingredients

2 cups (500 ml) whipping cream

¹⁄³ cup (75 ml) coffee flavored liqueur 2 cups (500 ml) semi-sweet

  chocolate morsels

¹⁄³ cup (75 ml) butter, softened

2 teaspoons (10 ml) vanilla extract

2 packages (8 ounces each) cream cheese, softened

begin to incorporate with wet ingredients, gradually increase speed. Beat at medium speed until smooth and fluffy. Pour batter into prepared pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool and remove from pans.

Yield: 12-16 Servings

Melt chocolate in a double boiler or microwave oven. In the small mixing bowl, beat cream at a very high speed until soft peaks form, set aside. In the large mixing bowl, beat butter and cream cheese until smooth and creamy. Add coffee flavored liqueur, vanilla and melted chocolate. Fold whipped cream into chocolate mixture at a low speed. Pour into prepared crust. (See Chocolate Cookie Crust Recipe Page 15)

Chill 8 hours.

Yield: 10-12 Servings

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