Oster 114279, OSTERIZER CLASSIC BLENDER user manual Pie Crusts

BUTTER CREAM GLAZE

1/4 cup (50 mL) butter or margarine, softened 3 tablespoons (45 mL) milk

1/2 teaspoon (2 mL) vanilla extract

1-1/2 cups (375 mL) powdered sugar

Put all ingredients into blender container. Cover and process at ON until smooth and well blended.

YIELD: 3/4 CUP (200 ML)

GLAZES ONE BUNDT CAKE

CREAMY FROSTING

1 tablespoon (15 mL) light cream

1 teaspoon (5 mL) vanilla extract

3 ounces (85 g) cream cheese, softened

1 tablespoon (15 mL) butter or margarine, softened 1/4 teaspoon (1 mL) salt

1-1/2 cups (375 mL) powdered sugar

Put all ingredients except powdered sugar into blender container. Cover and process at ON until smooth. Add 1 cup (250 mL) powdered sugar, cover and continue to process at ON until smooth. Add remaining sugar, continue to blend until smooth.

YIELD: 3/4 CUP (200 ML)

FROSTS ONE 9X9X2-INCH (23X23X5 CM) CAKE

BITTERSWEET CHOCOLATE FROSTING

2 squares (1 ounce or 28 g each) unsweetened chocolate, cut into small pieces

2 tablespoons (30 mL) butter 1/4 cup (50 mL) hot milk

2 cups (500 mL) powdered sugar

1 teaspoon (5 mL) vanilla extract

Put all ingredients into blender container. Cover, vent feeder cap and process at ON until completely smooth. If frosting is too thick, add a small amount of milk.

YIELD: APPROXIMATELY 1 CUP (250 ML)

FROSTS ONE 13X9-INCH (33X23 CM) CAKE

Pie Crusts

CHOCOLATE COOKIE CRUST

30 chocolate water cookies or 1-1/2 cups (375 mL) crumbs 1/4 cup (50 mL) butter, melted

1/2 teaspoon (2 mL) cinnamon

Break 10 chocolate cookies into blender container. Cover and process 3 times at PULSE. Empty container and repeat with remaining cookies. Combine cookies, butter, and cinnamon. Pat into a 9-inch (23 cm) pie pan. Chill before filling or bake 10 minutes at 350°F (180°C). Let cool before filling.

YIELD: ONE 9-INCH (23 CM) CRUST

BUTTERY NUT CRUST

1/3 cup (75 mL) nuts

3/4 cup (200 mL) all-purpose flour 1/4 cup (50 mL) brown sugar 1/2 teaspoon (2 mL) cinnamon 1/4 cup (50 mL) butter, melted

Preheat oven to 325°F (160°C). Put nuts into blender container. Cover and process 2 times at PULSE. Put all ingredients into a 9-inch (23-cm) pie pan. Mix thoroughly. Pat into bottom and sides of pie pan. Bake 20 minutes.

Cool before filling.

YIELD: ONE 9-INCH (23 CM) CRUST

CRUMB CRUST

1 package graham crackers, 22 squares, or 1-1/2 cups (375 mL) crumbs 1/3 cup (75 mL) butter, melted

2 tablespoons(30 mL) granulated sugar 1/2 teaspoon (2 mL) cinnamon

Break 8 graham cracker squares into blender container. Cover and process 3 times at PULSE. Empty container and repeat with remaining crackers. Combine crackers, butter, sugar, and cinnamon. Pat into bottom and sides of pie pan. Chill before filling or bake 20 minutes at 350°F (180°C).

Let cool before filling.

YIELD: ONE 9-INCH (23-CM) CRUST

34 35