Oster Planetary Stand Mixer Instruction Manual - Page 13

Oatmeal Raisin Cookies ¾ cup (168 gm) butter or margarine, softened 1/2 cup (120 gm) firmly packed brown sugar 1/2 cup (106 gm) granulated sugar 1 tsp (4 gm) baking powder ¼ tsp (1 gm) baking soda ¾ tsp (2 gm) ground cinnamon 2 large eggs 1 1/2 tsp (7.5 ml) vanilla extract 1 ¾ cups (265 gm) unsifted all-purpose flour 2 cups (240 gm) rolled oats 1 1/2 cups (225 gm) raisins 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 gm) chocolate wafers, finely crushed ½ tsp (2 gm) ground cinnamon 2 pkg (8 oz, ea) cream cheese, softened ⅓ cup (80 gm) butter, softened 2 cups (340 gm) semi-sweet chocolate morsels, melted ½ cup (50 ml) melted butter ⅓ cup (75 ml) coffee flavored liqueur 2 tsp (10 ml) vanilla extract 2 cups (500 ml) heavy cream, whipped to soft peaks 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 Easy Pizza Dough 1 cup (250 ml) water 2 tbsp (30 ml) olive oil 3 cups (432 gm) unsifted bread flour 1 tsp (6 gm) salt 1 pkg (2 ¼ tsp) active dry yeast In small saucepan, combine water and oil; heat to luke warm (120° to 130° F). In mixer bowl, using dough hook, combine 2 cups flour, yeast and salt on speed 2 until blended, about 30 seconds. Add oil mixture and mix until fully blended, about 2 minutes. Add remaining flour and gradually increase speed to 4 and knead dough 5 to 7 minutes until smooth and elastic. Shape into ball and place in large greased bowl, turning to coat top of dough. Cover and let rise in a draft free place till doubled in bulk, about 45 minutes. Divide in half. Press one half into large pizza pan or peel which has been greased and sprinkled with cornmeal. Bake at 400° F for 12 minutes till crust is beginning to brown. Add desired toppings; bake 15 minutes longer, till fully baked and crust is browned. Repeat with remaining half or wrap tightly in plastic wrap and refrigerate up to 2 days. Cover and let stand at room temperature for 20 minutes before using. Yield: two 14-inch pizza crusts 12