Oster OSTERIZER CLASSIC BLENDER Frostings and Glazes, Quick Layer Cookies, Bittersweet Brownies

QUICK LAYER COOKIES

16 graham cracker squares

1/2 cup (125 mL) melted butter or margarine 1 cup (250 mL) walnuts

1 package (6-ounce or 170 g) semi-sweet chocolate bits 1 package (6-ounce or 170 g) butterscotch bits

1-1/3 cups (325 mL) flaked coconut

1 can (14-ounce or 397 g) sweetened condensed milk

Heat oven to 375°F (190°C). Break 8 graham cracker squares into blender container. Cover and process 3 times at PULSE. Empty and repeat. Pour butter into a 13x9x2-inch (33x23x5 cm) pan; top with graham cracker crumbs, pressing evenly in bottom of pan. Place walnuts in blender container. Cover and process 2 times at PULSE. Sprinkle over crumbs. Layer in order listed, all remaining ingredients, pouring milk over entire mixture. Bake 25 minutes. Let cool and cut into squares.

YIELD: 4 DOZEN

BITTERSWEET BROWNIES

1 cup (250 mL) pecans 1/2 cup (125 mL) flour

1 teaspoon (5 mL) baking powder 1/2 teaspoon (2 mL) salt

2 eggs

1/2 cup (125 mL) soft butter 1 cup (250 mL) sugar

1 teaspoon (5 mL) vanilla extract

2 squares unsweetened chocolate, melted

Preheat oven to 350°F (180°C). Grease a 9-inch (23 cm) square pan. Put nuts into blender container, process 2 times at PULSE and empty into mixing bowl. Sift flour, baking powder and salt into bowl with nuts and set aside. Put eggs, butter, sugar, vanilla and chocolate into blender container. Cover and process at ON until smooth. Pour over flour mixture and mix until well blended. Spread in prepared pan and bake 20-30 minutes. Cool. Cut into bars or squares.

YIELD: APPROXIMATELY 24 SQUARES

BLENDER CHEESE CAKE

1-2/3 cups (400 mL) graham cracker crumbs 1/2 cup (125 mL) butter or margarine, melted 1/2 cup (125 mL) boiling water

1 package (3 ounces or 84 g) lemon-flavored gelatin 2 tablespoons (30 mL) lemon juice

2 cups (500 mL) cottage cheese

1 container (8 ounces or 227 g) frozen whipped topping

Combine cracker crumbs and butter; mix well. Press into bottom of 7 x 11-inch (18 x 28 cm) pan. Set aside. Pour boiling water into blender container, add gelatin, cover, vent feeder cap and process at PULSE until gelatin is dissolved. Add lemon juice and 1 cup (250 mL) cottage cheese. Cover and process at ON until smooth. Add remaining cottage cheese and process until smooth.

Pour cheese mixture into large mixer bowl. Add frozen whipped topping. With rotary beater, mix until smooth. Pour over graham cracker crust. Chill until set. (This is ready for serving in minutes.)

Note: Flavor of gelatin may be varied. For an added treat, spread pie filling over cheese cake after it has set. Refrigerate 1 hour. Serve. If desired, 1 cup (250 mL) fresh fruit can be folded into the mixture before pouring into crust.

YIELD: 10-12 SERVINGS

Frostings and Glazes

CHOCOLATE GLAZE

1/3 cup (75 mL) boiling water 1/4 cup (50 mL) butter, softened

2 squares unsweetened chocolate, cut in small pieces

2 cups (500 mL) sifted powdered sugar

Put water, butter and chocolate into blender container. Cover, vent feeder cap and process at PULSE until smooth. Stop blender, add half the sugar, cover and process at ON until sugar is moistened. Stop and add remaining sugar, cover and process until smooth and creamy.

YIELD: APPROXIMATELY 1 CUP (250 ML)

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