Recipes By Product - Mixers

Salmon with Olive Oil Mashed Potatoes and Sauce Nicoise

- Serves 4 to 6
Ingredients
  • 6 5-ounce salmon fillets, skin on
Olive Oil Mashed Potatoes
  • 6 russet potatoes
  • 1/4 cup extra-virgin olive oil, plus 2 tablespoons
  • 1/2 bunch Italian parsley, washed and leaves picked
  • salt and pepper
Sauce Nicoise
  • 6 Roma tomatoes, blanched, peeled and seeded
  • 12 fava bean pods, shelled, the beans blanched and peeled
  • 8 cloves garlic, blanched three times and
  • 4 sun-dried tomatoes, chopped
  • 1/4 cup Nicoise olives, pitted and roughly chopped
  • 1/2 bunch scallions, thinly sliced
  • 1 bunch basil, leaves only
  • extra-virgin olive oil
  • balsamic vinegar
  • salt
Directions
  • Using Oster® Indoor Grill, sear or grill salmon, skin side down, until flesh is medium rare and skin is crisp.
Olive Oil Mashed Potatoes
  • Cut potatoes into quarters or sixths, depending on size.
  • Bring to a boil in salted water.
  • Cook until tender but not mushy.
  • Drain off water. Mash with 1/4 cup of the olive oil using an Oster® hand mixer with paddle attachment.
  • Salt and pepper to taste. (Potatoes can be mashed by hand, but that will result in a more textured product.)
  • Drizzle with an additional 2 tablespoons of oil, adjust seasoning, and add Italian parsley.
  • Olive oil mashed potatoes can be prepared ahead of time to a finished state, then heated in a 400-degree oven for service.
Sauce Nicoise
  • Dice Roma tomatoes.
  • Start to slowly cook them in scant olive oil, seasoning with salt to release liquid.
  • Add fava beans, garlic, sun-dried tomatoes and olives.
  • Cook until everything is thoroughly hot and flavors are blended.
To Serve
  • Add basil and scallions to sauce.
  • Also add a hint of balsamic vinegar to brighten the flavors.
  • Place warm mashed potatoes on a platter or on individual plates.
  • Place salmon on top of potatoes and drizzle sauce around.

Warm Chocolate Tart with Coffee Nougatine Sauce

- Serves 15
Ingredients
Chocolate Tart
  • 6 ounces chocolate, chopped
  • 1/2 cup brewed espresso
  • 1-1/4 cup butter
  • 1/2 cup sugar
  • 6 egg yolks
  • 6 egg whites
  • 1/2 cup pastry flour
Crème Anglaise
  • 1 quart milk
  • vanilla bean, seeds only (split pod and scrape)
  • 1-1/4 cups sugar
  • 16 egg yolks
Nougatine Sauce
  • 2 cups powdered sugar plus 5 ounces
  • 3 ounces almonds, coarsely ground
  • 3-1/2 ounces coffee beans, ground
  • crème anglaise (from preceding recipe)
Kumquat compote
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 45 kumquats, cut and seeded
  • 15 mint sprigs, julienned
Garnish
  • 1/2 pint heavy cream, whipped
  • coarse coffee nougatine pieces
Directions
Chocolate Tart
  • Preheat Oster® Toaster Oven to 350°. Heat coffee and butter, and pour over chocolate. In a bowl, whip 1/4 cup of the sugar with egg yolks with Oster® Hand Mixer until firm ribbon forms. In another bowl, whip the other 1/4 cup sugar with egg whites to form a light meringue. Combine these three mixtures with pastry flour. Transfer batter to a 9-inch cake pan 2 inches deep. Bake for 15 to 20 minutes, or until tart rises. Remove from oven and allow to cool. Return to oven and bake again until exterior becomes firm but tart is still moist inside.
Crème Anglaise
  • In a heavy-bottomed pot, scald milk and vanilla bean seeds. Set aside. In a bowl, combine egg yolks and sugar. Slowly add some milk-vanilla mixture to temper eggs. Pour eggs back into pan with milk. Stir continuously over medium heat until mixture thickens. Remove from heat and let cool.
Nougatine Sauce
  • Caramelize sugar in a little water until medium brown. Add almonds and coffee, and stir until smooth. Cook 2 minutes over low heat. Pour out onto a stainless-steel or marble counter (coated with nonstick cooking spray) and spread as smooth and thin as possible. Allow to cool, then break into small pieces. Grind in a food processor until fine. Pass result through a tammy or very fine strainer. Reserve pieces too coarse to go through for use as garnish. Mix coffee nougatine powder with all of the creme anglaise in a proportion of 3 tablespoons of powder for each cup of creme anglaise. Allow to infuse for at least 1 hour.
Kumquat Compote
  • In a heavy saucepan, stir sugar over heat until it dissolves and turns pale brown. Slowly add water. Bring to a boil and simmer for 5 minutes. Place kumquats into this simple sugar syrup. Cool, then add mint.
To Serve
  • Heat chocolate tart and place on plates. Pour about 2 tablespoons of sauce on each. Garnish with whipped cream and coarse pieces of coffee nougatine left from the grinding. Spoon sauce around. Garnish with a spoonful of kumquat compote.

Fool Proof Pavlova with Fresh Fruit

- Serves 6 to 8
Ingredients
  • 1 container meringue powder, from baking supply store
  • Parchment paper to cover baking sheet
  • 1 pint whipping cream*
  • Small amounts of your favorite fruits (grapes, berries, figs, star fruit)
  • 2 egg whites
  • 1 cup superfine sugar
Directions
  • Use Oster® Hand Mixer whisk attachment to prepare approximately 3 cups of meringue from powder according to package directions. Wet the baking parchment paper, crinkle it up, line the baking sheet with it. Draw a circle on the parchment paper as a guide for the meringue, and then turn it over.
  • Use a spoon to mound the meringue on the paper and make a well in the middle, creating a bowl-shaped shell.
  • Bake meringue in 200° oven for 1 hour. Meringue should not brown. When hour is up turn off oven. Leave the meringue in oven for another hour, or until it is completely cool. You can even leave it overnight.
  • While the meringue is in the oven, sugar-coat your fruit. Dip uncut fruit in slightly beaten egg whites and then roll in sugar. Remove the meringue bowl from the oven. Make sure its nice and cool. If it's still warm, wait and try again in a little while.
  • Whisk the cream until its stiff. Fill the meringue bowl with whipped cream and put the fruit on top. Serve promptly.
*Cream that is whipped ahead of time will not separate if you add a touch of dissolved unflavored gelatin (1/4 teaspoon per cup of cream)

Rich Belgian-Style Waffles

- Makes 5 waffles
Ingredients
  • Serve a special waffle for brunch or dessert
  • 1 egg yolk
  • 2 tsp sugar
  • 1 cup sour cream
  • 1 tsp baking powder
  • 1/2 cup milk
  • 1/2 tsp salt
  • 3 tbsp butter, melted
  • 1/4 tsp baking soda
  • 1 cup flour
  • 1 egg white, stiffly beaten
Directions
  • Preheat Oster® waffle maker.
  • Put all ingredients, except egg whites, in a large mixer bowl and beat with Oster® Hand Mixer on low until moistened.
  • Increase to medium, mix until smooth.
  • By hand, gently fold in beaten egg white.
  • Pour a rounded 1/2 cup (125 ml) batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Repeat.
  • Serve while hot with warmed syrup or Strawberries Romanoff.

Warm Financier Cakes with Seasonal Berries

- Serves 8
Ingredients
  • 18 ounces ground almonds or almond flour (meal)
  • 3-1/2 cups powdered sugar, sifted
  • 3/4 cup all-purpose flour, plus some for molds
  • 5 egg whites
  • 1-1/2 cups melted butter, plus some for molds
  • 1/2 teaspoon almond extract
Berries
  • 2 baskets assorted berries, cleaned (slice strawberries)
  • 3 tablespoons granulated sugar
Directions
  • Preheat Oster® Toaster Oven to 400°. Mix almond meal, powdered sugar and flour in a bowl. In another bowl, beat egg whites with Oster® Hand Mixer until they are stiff. Stir melted butter and almond extract into dry ingredients. Fold in egg whites to complete batter. Spread batter into molds evenly and bake for 7 to 10 minutes (longer if molds are deep), until golden around edges.
Berries
  • Mix sugar and berries and let sit for about 20 minutes.
To Serve
  • Place a warm financier cake on each plate and serve with berries.

Chile and Corn Fritters

Ingredients
  • 4 green Anaheim chiles
  • 3 cups corn kernels, scraped from the cob
  • 3 green serrano chiles, seeded, chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp all purpose flour
  • Oil/clarified butter
Directions
  • Roast the Anaheim chiles over an open flame until black. Soak in water, peel, seed, and dice them.
  • Process the corn in an Oster® food processor until it resembles a puree, about 2 minutes.
  • In a bowl mix together the corn puree, chopped chiles, salt and pepper with the Oster® hand mixer. Slowly add the flour, small amounts at a time, while stirring.
To Serve:
  • Enjoy this Southwestern-inspired vegetarian appetizer of chiles and corn. Lightly battered and fried, they're easy to make in a short amount of time.

Orange Cake with Icing

- Serves 8 to 10
Ingredients
  • 18 1/4 ounces yellow or white cake mix
  • 3 ounces orange-flavored gelatin
  • 2 eggs
  • 1/3 cup margarine or butter
  • 1 1/3 cups orange juice
  • 1 tablespoon orange flavored liqueur or orange extract
Orange Glaze
  • 1/2 cup canned vanilla frosting
  • 1 tablespoon orange liqueur
  • 1 teaspoon finely grated orange extract
Directions
  • Combine first 6 ingredients in a large bowl and blend with Oster® Hand Mixer for 30 seconds.
  • Beat at medium speed for 2 minutes.
  • Bake according to package directions.
  • When cake is cool drizzle frosting over top.
Orange Glaze
  • Mix all ingredients together and microwave for 10-15 seconds.

Chocolate Banana Croissant Bread Pudding

- Serves 8 to 10
Ingredients
  • 3 whole eggs
  • 3 egg yolks
  • 5 tablespoons cocoa
  • 1 1/2 cups brown sugar
  • 1 cup heavy cream
  • 2-1/2 cups milk
  • pinch of salt
  • 1 vanilla bean, split and scraped (seeds reserved)
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 3 tablespoons sugar
  • 1/2 cup brandy
  • 4 to 5 croissants
  • 4 bananas
  • 3 tablespoons butter, plus more for pan
  • splash of lemon juice
  • powdered sugar (for garnish)
Crème Anglaise
  • 1 quart milk
  • vanilla bean seeds (reserved from pudding recipe)
  • 1/3 cup sugar
  • 16 egg yolks
Directions
  • Preheat oven to 375°.
  • Butter bottom and sides of a 2-quart baking dish.
  • In a bowl, lightly beat together eggs.
  • Add cocoa and sugar. Whisk with an Oster® hand mixer until incorporated.
  • Put cream and milk with egg mixture in a double boiler over medium heat. Heat until warm.
  • Add salt, spices, sugar and brandy.
  • Continue cooking, stirring constantly, until liquid thickens.
  • Cut croissants into cubes.
  • Slice bananas and saute with butter over medium heat until soft.
  • Add chocolate mixture and stir well.
  • Pour into baking dish and bake in a water bath for approximately 30 minutes. Let cool for 15 minutes.
Crème Anglaise
  • In a heavy-bottomed pot, scald milk and seeds from vanilla bean. Set aside.
  • In a bowl, combine egg yolks and sugar.
  • Slowly add some of the milk and vanilla mixture to temper eggs.
  • Pour eggs back into pan with milk. Stir continuously over medium heat until mixture thickens. Remove from heat and let cool.
To Serve
  • Spoon pudding into dessert bowls.
  • Pour crème anglaise over pudding. (Whipped cream or a favorite chocolate sauce can be substituted if desired).
  • Dust with powdered sugar.

Bibb and Watercress Salad with Hot Mustard, Toasted Walnut Bread and Blue Goat Cheese

- Serves 4 to 6
Ingredients
Salad:
  • 2 heads Bibb lettuce
  • 1 bunch watercress
  • 1 head endive
  • 6 ounces domestic blue goat cheese
  • walnut bread, cut into 12 large dice and toasted lightly
  • 1/4 cup sliced red onion
Dressing:
  • 1/2 cup sour cream
  • 2 teaspoons Dijon mustard
  • 2 teaspoons dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • salt and pepper
Directions
Salad:
  • Wash and spin dry the Bibb and watercress. Set aside in a cool place.
  • To make croutons, arrange walnut slices on a cookie sheet. Cut endive in half lengthwise, then into thin strips. Arrange endive on walnut bread. Crumble blue cheese over endive. Set aside.
Dressing:
  • In a large mixing bowl, whisk together sour cream, mustards, Worcestershire sauce and cayenne pepper with the Oster® hand mixer.
  • Add lemon juice and olive oil while steadily whisking.
  • Thin with a little water if desired.
  • Season with salt and pepper.
To Serve:
  • To assemble salad, place desired amount of dressing in a large bowl. Add Bibb lettuce, watercress and red onion, and toss until lightly coated.
  • Heat walnut bread croutons in an Oster® toaster oven at 350-degree oven until cheese begins to melt. Remove from oven.
  • Arrange two or three croutons on each plate. Place salad carefully in the center.

Lobster Cocktail with Roasted Garlic Mashed Potatoes

- Serves 4
Ingredients
Lobster:
  • 1 1-1/2 pound lobster, live
Roasted Garlic Mashed Potatoes:
  • 1-1/2 pounds potatoes, peeled and quartered
  • 4 cloves garlic, roasted and peeled
  • 1/2 cup unsalted butter
  • 1/4 cup heavy cream
  • salt and freshly ground pepper
Cilantro-Citrus Vinaigrette:
  • 1 lime, juiced
  • 1 lemon, juiced
  • 1/2 orange, juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon chopped soft herbs (sage, parsley and basil)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon chopped cilantro
Garnish:
  • lobster antennas
  • chives, whole
  • strips of orange peel
Directions
Lobster:
  • In a pot, bring a gallon of salted water to a boil.
  • Drop in lobster and cook for 5 minutes.
  • Place in ice water to stop cooking.
  • When cool, remove shells. Cut meat into 1-inch chunks and chill.
Roasted Garlic Mashed Potatoes:
  • Bring a pot of salted water to a boil.
  • Cook potatoes until tender. Drain.
  • While hot, place potatoes in a large bowl and use an Oster® hand mixer to mash with garlic, butter, cream and salt and pepper to taste.
  • Mash with paddle attachment on low speed.
  • If necessary, grind through food mill until smooth.
  • Keep warm.
Cilantro-Citrus Vinaigrette:
  • Whisk together all ingredients. Reserve.
To Serve:
  • Toss cold lobster with cilantro-citrus vinaigrette.
  • Place warm mashed potatoes in stemmed glasses.
  • Top with lobster meat.
  • Garnish each with an antenna and a chive tied with an orange-peel strip.

Whoopie Pies

- Makes 10 - 15 pies
Ingredients
  • 1/2 cup shortening
  • 2 cups all purpose flour
  • 1 1/4 cups milk
  • 1 teaspoon lemon juice
  • 1 cup sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/4 cup shelled pistachio nuts, finely ground (in processor or by hand) - reserve some whole for garnish
  • 1 egg
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons vanilla extract
  • 1 pint heavy whipping cream
  • 16 ounces dark chocolate frosting
Directions
  • Beat shortening on high speed of Oster® Hand Mixer.
  • Mix baking soda, salt, cocoa, and flour together. Add lemon juice to milk and stir for 30 seconds.
  • To shortening add 1/2 the flour mixture, 1/2 the milk mixture and all the sugar, vanilla and egg. Beat until well mixed. Add the remaining flour, nuts and milk mixture and beat until blended.
  • Drop 1/2 cup of batter 2 inches apart on ungreased cookie sheet.
  • Bake at 350°, on ungreased cookie sheets, for 15 to 20 minutes or until edges are firm. Cool.
  • Whip cream (add sugar if desired) with Oster® Hand Mixer and spoon or pipe cream on to flat side of 1 cookie. Then place another cookie (rounded side up) on top of the cream. Heat frosting in microwave until just melted. Immediately pour over prepared whoopie pies.
  • Garnish with reserved pistachio nuts if desired.

Chocolate Cream Cheese Refrigerator Roll

- Serves 12
Ingredients
  • 8 ounces cream cheese, softened
  • 1/2 cup cocoa powder
  • 1 cup powdered sugar
  • 1 1/2 teaspoons vanilla
  • 2 cups heavy cream
  • 9 ounces chocolate wafers, usually sold near the ice cream section of the supermarket
Optional garnishes
  • chocolate shavings
  • shredded coconut
  • berries
  • sliced almonds
Directions
  • In large bowl, combine cream cheese, cocoa, powdered sugar and vanilla.
  • With Oster Hand Mixer beat on low speed for one minute until ingredients are incorporated and then beat on high until mixture is smooth and fluffy.
  • In medium bowl, beat heavy cream until stiff peaks form; fold into chocolate cream cheese mixture.
  • Spread one heaping teaspoon full of whipped cream mixture on each wafer.
  • Begin stacking wafers together and stand on edge on serving platter to make a 14-inch log.
  • Frost with remaining whipped cream mixture.
  • Chill for 4 to 6 hours or freeze and thaw in refrigerator for two hours before serving.
  • To serve, garnish with chocolate shavings, shredded coconut, berries or sliced almonds. Slice roll at 45-degree angle so you can see the layers.

Light 'n Crisp Waffles

Ingredients
  • 2 egg yolks
  • 1/2 tsp salt
  • 2 cups milk
  • 1/3 cup oil
  • 2 cups all-purpose flour
  • 2 egg whites, stiffly beaten
  • 1 tbsp baking powder
Directions
  • Preheat waffle maker.
  • Put all ingredients, except egg whites, in a large mixer bowl. Beat on low until moistened.
  • Increase to medium, mix until smooth.
  • By hand, gently fold in beaten egg whites.
  • Pour 1/2 cup (125 ml) batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Repeat.
  • Serve while hot with your favorite topping.
Variations:
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Pecan or Macadamia Nut Waffles:
  • Sprinkle 1 tbsp. finely chopped pecans or macadamia nuts over preheated waffle grids. Pour 1/2 cup batter over nuts and close waffle maker. Bake as directed.
Bacon Waffles:
  • Cook bacon strips. Pour 1/2 cup batter over waffle grids. Lay 1 strip bacon, cut in half, over batter and close waffle maker. Bake as directed.
Cheese Waffles:
  • Fold in 1 1/2 cups shredded cheddar cheese into batter. Bake as directed. Serve with syrup or your favorite creamed entree.
Blueberry Waffles:
  • Fold 2 cups fresh blueberries into batter. Pour 3/4 cup batter over grids. Bake until golden.
Chocolate Chip Waffles:
  • Fold 1 cup chocolate chips into batter. Bake as directed.

Citrus-Marinated Atlantic Salmon with Potato Blinis and Garden Greens

- Serves 4
Ingredients
Marinated Salmon:
  • 2 pounds salmon fillet
  • 1-1/2 cups kosher salt
  • 1/4 teaspoon freshly ground white pepper
  • 1/2 cup sugar
  • 1-1/2 teaspoons lemon zest
  • 1-1/2 teaspoons orange zest
  • 1-1/2 teaspoons lime zest
  • 1-1/2 teaspoons grapefruit zest
Potato Blinis:
  • 1 pound russet potatoes, peeled
  • 3 tablespoons milk
  • 3 tablespoons flour
  • 3 eggs
  • 3 tablespoons crème fraiche or heavy cream
  • 3 egg whites
  • salt and freshly ground white pepper
Citrus Vinaigrette:
  • 2 ounces lemon juice
  • 2 ounces lime juice
  • 2 ounces grapefruit juice
  • 2 ounces orange juice
  • 1 ounce white wine vinegar
  • 4 ounces extra-virgin olive oil
Garden Greens:
  • 1 cup greens, washed and dried
Directions
Marinated Salmon:
  • Salmon must be prepared at least one day ahead (and may be kept for up to one week).
  • Line a sheet pan with a piece of aluminum foil large enough to envelop the fish.
  • Place half of the salt, pepper and sugar on the foil.
  • Place salmon on salt mixture, skin side down.
  • Rub flesh side with citrus zest and remaining salt, pepper and sugar.
  • Fold aluminum foil over and place another sheet pan, weighted, directly on top of salmon.
  • Place in the refrigerator. (This will help extract liquid as well as compact flesh).
  • Let marinate for 24 hours.
  • Remove salmon from marinade and rinse under cold water. Pat dry.
Potato Blinis:
  • Cook potatoes as for mashed.
  • Pass them through a ricer.
  • Add milk and flour and mix well with an Oster® hand mixer.
  • Add remaining ingredients, one at a time, whole eggs first, then cream, then egg whites. Mix each ingredient until thoroughly incorporated before adding the next.
  • Season with salt and white pepper.
  • To cook, heat an Oster® electric skillet to 325°, spoon blini mixture about a tablespoon at a time onto griddle, and cook as for pancakes.
  • This should be done at the last minute to insure that blinis stay warm.
Citrus Vinaigrette:
  • Whisk all ingredients together with an Oster® hand blender. (This recipe makes more than enough. Store in a container that permits shaking to mix ingredients before serving).
To Serve:
  • Place warm blinis in center of each plate.
  • Top with 3 slices of marinated salmon.
  • Dress greens with vinaigrette and place on tope of salmon.
  • Serve immediately.

Corn Créme Brulee with Blueberry Polenta Cake

- Serves 4
Ingredients
Polenta Cake
  • 3/4 cup all-purpose flour, plus 1 tables
  • 1/2 cup yellow cornmeal, plus 1 tablespoon
  • 2-1/2 teaspoons baking powder
  • 1-2/3 cups unsalted butter
  • 1 cup granulated sugar
  • 3 whole eggs
  • 6 egg yolks
  • vanilla extract
  • 1 cup blueberries
Corn Crème Brulee Base
  • 1 quart heavy cream
  • 1 ear fresh sweet corn
  • 10 egg yolks
  • 3/4 cup granulated sugar
  • 2 cups fresh blueberries.
Directions
Polenta Cake
  • Preheat oven to 350°. Line bottom of a 9-inch square cake pan and spray with cooking spray. Combine flour, cornmeal and baking powder and set aside. Cream butter and sugar with an Oster® hand mixer until light and fluffy. Add eggs, egg yolks, and vanilla to taste to the butter and sugar mixture in three stages, scraping bowl after each addition. Add dry ingredients until well incorporated. Fold in blueberries. Pour batter into prepared pan. Bake for about 20 minutes, or until cake springs to the touch or a knife inserted comes out clean.
Corn Crème Brulee Base
  • Place cream and corn cob in a heavy-bottomed saucepan and place over medium heat. Scald cream; do not boil. In a stainless-steel bowl, combine egg yolks and sugar. Blend yolk/sugar mixture into cream. Strain mixture and cob. Place bowl in an ice bath to cool. Fold in blueberries. (This recipe makes extra creme brulee base.) Preheat oven to 300°. Cut four circles of polenta cake to fit into 2-inch-wide ramekins. Place cake in bottom of each ramekin. Sprinkle reserved corn kernels onto cake. Fill remainder of ramekin with creme brulee base. Bake in a water bath for 20 to 30 minutes, until a knife inserted comes out clean. Cool, but serve at room temperature.
To Serve
  • Sprinkle tops with sugar and place under broiler until caramelized. (This will not take long so watch carefully).

Olive Bread

- Serves 4 to 6
Ingredients
  • 16 ounces hot roll mix
  • 5 3/4 ounces pitted black olives, drained and dried
Directions
  • Mix ingredients in a bowl according to package directions. Use Oster® Hand Mixer dough hooks to mix flour into liquid and for kneading. When you begin kneading, add olives and work into dough evenly.
  • Let dough rest for 5 minutes.
  • On a pan covered with parchment paper shape dough into tight round circle, dust with flour.
  • Cut slits in the top and continue to follow directions on box for rising.
  • Bake at 375° for 30 minutes or until golden.
  • For crispier crust add a small pan of water to oven with bread or turn off oven when bread is done baking and leave bread in oven for 30 to 40 minutes.
Dried Olives
  • Drain liquid from can of olives.
  • Chop olives by hand or in Oster® Food Processor.
  • Spread chopped olives out on a baking sheet and bake in 400° oven for 15 minutes. Or roll chopped olives in layers of paper towels and squeeze out liquid.

Plum Torte

Ingredients
  • 1 cup sugar
  • 1 stick unsalted butter, softened
  • 2 eggs
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 12 small prune plums, halved and pitted
  • 1/2 lemon
  • 1/3 cup sugar
  • 2 tablespoons cinnamon
Directions
  • Butter and flour 9-inch springform pan.
  • With mixer, cream together sugar and butter until light and fluffy. Add eggs, one at a time.
  • In separate bowl, combine flour, baking powder and salt.
  • Add to mixer and blend until just incorporated.
  • Spread evenly in prepared pan.
  • Starting on the outer rim, place plums, center cut down, on top of batter. Continue placing plums halves through middle and center in single layer.
  • Squeeze lemon juice on top of cake.
  • Mix sugar and cinnamon together and sprinkle evenly on top of cake.
  • Bake 1 hour until puffed and golden brown.
  • Let cool on rack.
  • Remove pan band and serve.
Great for breakfast or dessert.

Peach Tres Leches

- Serves 6
Ingredients
Cake
  • 1 cup soft flour
  • 1 teaspoon baking powder
  • 5 eggs, at room temperature
  • 1 cup sugar
  • 1/4 cup water
  • 1 1/4 cups condensed milk
  • 1-1/4 cups evaporated milk
  • 1-1/2 cups heavy cream
  • 1/2 cup peach schnapps or other peach-flavored liqueur (amount may be adjusted as desired)
  • pinch of salt
Meringue
  • 3 egg whites, at room temperature
  • 1/3 cup white sugar
  • 1/8 teaspoon vanilla
  • 3/4 cup powdered sugar
Poached Peach Garnish
  • 6 peaches, peeled and halved
  • 1 quart water
  • 2 cups sugar
  • 1 star anise
  • 2 whole cloves
  • 1 vanilla bean
  • 1 cinnamon stick
Whipped Cream
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla
Directions
Cake
  • Preheat Oster® Toaster Oven to 400°. Lightly grease a 13-by-9-inch baking pan. Sift flour, baking powder and salt together and set aside. Place eggs in bowl. Add sugar and start mixing on high with Oster® Hand Mixer. Add water all at once, and continue beating until mixture is fluffy and yellow. Pour in all of the flour mixture at once, and blend thoroughly and quickly in order to prevent eggs from losing volume. Pour into pan and tap firmly once or twice on a counter to remove air bubbles. Place in toaster oven immediately and bake for 10 minutes, or until a toothpick comes out clean. Remove cake and let cool. Poke holes in the top of cake with toothpicks. Blend milks, cream and schnapps with a wire whip and pour over cake. Refrigerate. (Any milk mixture left over makes a great milkshake with some ice cream and fresh peaches.)
Meringue
  • Warm the bowl and beaters of an Oster® Hand Mixer with hot water, then dry. Beat egg whites with sugar and vanilla until stiff. Working quickly by hand, blend in powdered sugar thoroughly. Place meringue mixture in a pastry tube or plastic sandwich bag with a hole cut in a bottom corner. Pipe out strips of meringue onto a sheet pan. Place in a 250-degree Oster® Toaster Oven for about 1 hour, or until dry. This can be done a day in advance and the meringues stored in an airtight container.
Poached Peach Garnish
  • Place all ingredients in a large pot and stir to dissolve sugar. Bring to a boil, then reduce heat and simmer until peaches are slightly soft (about 10 minutes, depending on ripeness of peaches). Remove peaches from poaching liquid and cool. Slice for plate decoration.
Whipped Cream
  • In a well-chilled bowl with chilled beaters of Oster® Hand Mixer, beat cream with vanilla and sugar until firm. (Sugar can be omitted if desired.)
To Serve
  • Put one slice of cake in center of each plate. Decorate edge of plate with peach slices. Place a generous dab of whipped cream on cake. Top with more peach slices and meringue.

Warm Bittersweet Chocolate Truffle Cake with Burnt-Sugar Cream

- Serves 4
Ingredients
Cake
  • 11 ounces Valrhona Equatorial Chocolate
  • 10 tablespoons butter
  • 6 egg yolks
  • 6 egg whites
  • 4-2/3 ounces almond flour (by weight)
  • 1-2/3 ounces all-purpose flour (by weight)
  • 7 tablespoons superfine powdered sugar
Ganache
  • 18 ounces Valrhona Equatorial Choco
  • 2-1/4 cups heavy cream
Burnt-Sugar Cream
  • 1 cup sugar, generously measured
  • 1/2 cup water
  • 2 cups heavy cream
Directions
Cake
  • Chop chocolate and butter into small and equal-sized pieces. Place in a double boiler to melt. Meanwhile, sift all-purpose flour and almond flour. Once chocolate/butter mixture has completely melted, remove from heat. Whip egg yolks with half of the sugar until ribbon stage is reached. Add to chocolate mixture. Using Oster® Hand Mixer, begin to whip egg whites with the remaining sugar. Meanwhile, add dry ingredients to mixture and mix well. When whites reach soft-peak stage, fold them into mixture until well incorporated.
Ganache
  • Heat cream to a boil. Meanwhile, chop chocolate into small and equal pieces. Pour hot cream over chocolate and mix until chocolate melts thoroughly. Place this ganache in a bowl over an ice bath until firm enough to roll. Roll into logs approximately 3/4 inch in diameter and store in freezer until needed. Brush four molds (2 1/2 inches wide and 1 1/4 inches deep) with butter and line with parchment paper that reaches 3/4 inch above rim. Pipe a small amount of cake mixture into the bottom. Place ganache plug in the center and cover with more cake mixture. Store in freezer until ready to bake.
Burnt Sugar Cream
  • Place sugar in saucepan, add water, and heat slowly while stirring with a wooden spoon. Be careful not to splash any sugar onto sides of pan. When liquid starts to form large bubbles, stop stirring. Continue cooking until sugar reaches a rich amber color. Remove from heat and carefully add 3/4 cup of the cream. Once cream has been absorbed, place caramel mixture in a storage container and cool. Whip the remaining cream. When it begins to thicken, add caramel mixture and continue whipping until stiff.
To Serve
  • Preheat oven to 350°. Place cake molds on nonstick sheet pan and bake for approximately 20 minutes. Remove and let rest for 5 minutes. Unmold onto a plate and top with a spoonful of burnt-sugar cream.

Sweet & Savory Brie in Puff Pastry

- Serves 12 to 14
Ingredients
Savory Filling
  • 1/2 cup green olives
  • 1/2 cup parsley leaves
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1/2 cup packed spinach leaves
Sweet Filling
  • 1 cup whole fresh cranberries
  • 3/4 cup dark brown sugar
  • 1/2 cup pecans
  • 1 teaspoon butter
  • 2 round oven safe baking dishes, that will hold Bries snugly
Directions
  • Defrost 2 pastry sheets, unfold and place 1 sheet in each of the baking dishes. Remove the white skin from the top of both Bries.
  • Place Brie in center of pastry and crimp the edges of pastry together to form a lip around the edge of the Brie.
Savory Brie
  • Combine all ingredients in a food processor until finely chopped. (Do not form a paste.)
  • Spread on top of 1 Brie.
Sweet Brie
  • Combine all ingredients in an Oster® food processor until finely chopped. (Do not form a paste).
  • Spread mixture on top of the other prepared Brie.
Instructions
  • Bake in Oster® Toaster Oven at 400° for about 15 minutes or until pastry is golden. Serve immediately.
  • Accompany with a variety of crackers, bread and fruit.

Cranberry Orange Nut Bread

- Serves 6 to 10
Ingredients
  • 1 cup orange juice, room temperature
  • 2 tablespoons margarine, softened
  • 1 egg, room temperature
  • 1 teaspoon grated orange peel
  • 1/2 cup dried sweetened cranberries
  • 1/2 cup chopped walnuts
  • 16 ounces hot roll mix (1 box)
Cream Cheese Icing
  • 4 ounces cream cheese, softened
  • 2 tablespoons orange juice
  • 1/4 cup butter or margarine
  • 1 cup confectioners' sugar
Directions
  • First add juice, margarine and egg to bread pan.
  • Then add orange peel, cranberries and nuts.
  • On top of that, add flour mixture from hot roll mix box.
  • Pour yeast from packet in hot roll mix box on top of flour.
  • Bake in Oster® Breadmaker on sweet setting.
Cream Cheese Icing
  • Add all ingredients into mixer bowl; beat, spread on top of warm bread.
  • Add small amount of water or milk to thin if necessary.

Sweet Potato Bread

Ingredients
  • 2 small sweet potatoes, peeled and cut in approximately 2-inch chunks
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 1 egg white
  • 1/3 cup safflower oil
  • 1/4 cup vanilla or plain yogurt
  • 1 cup orange juice
  • 1 3/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 cup pecans, toasted and coarsely chopped (optional)
Directions
  • Grease a 9 x 5 inch loaf pan.
  • Preheat oven to 350°F.
  • Place sweet potatoes in steamer and steam for 25 minutes, until they are tender and easily pierced with fork.
  • In bowl, with an electric mixer beat sweet potatoes till creamy, about 1 minute.
  • Add the sugars, egg, egg white, safflower oil, yogurt and orange juice and beat for another minute.
  • Add the flour, baking power, baking soda, salt and cinnamon.
  • Remove beaters and blend in pecans with spatula.
  • Pour batter in loaf pan and bake in preheated oven for about 1 hour or until knife comes out clean when inserted.
  • Cool on rack for about 30 minutes and then turn loaf onto rack to finish cooling.
Substitute 1 cup sweetened steamed apples for the sweet potatoes for an apple version of this quick bread.

New England Blueberry Cake and Stone-Ground White Cornmeal Cookies with Summer Berries and Farm Cream

- Serves 12
Ingredients
Blueberry Cakes
  • 1-1/4 cups cake flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 2 eggs
  • 3/4 cup sugar, plus some for pan
  • 3/4 cup heavy cream
  • pint New England blueberries (reserve 1/4 pint for garnish)
  • lemon syrup (recipe follows)
  • Parchment paper
Lemon Syrup
  • 1 cup sugar
  • 1 cup water
  • 1 tablespoon lemon zest
White Corn Cookies
  • 2/3 cup all-purpose flour
  • 3/4 cup 10X (superfine) sugar
  • 3/4 cup white corn meal
  • 8 tablespoons butter
  • 3/4 cup honey
  • 2 egg whites
Whipped Farm Cream
  • 3 ounces white chocolate, chopped
  • 2 cups heavy cream
  • 1/2 teaspoon vanilla
Directions
Blueberry Cakes
  • Preheat Oster® toaster oven to 325°. Sift together flour, baking soda, cream of tartar and salt three times. Measure out 1/4 cup and reserve. In another bowl, mix together eggs and sugar very well with an Oster® Hand Mixer. In another bowl, whip heavy cream to soft peaks. Fold cream into egg mixture by stages, alternating with dry ingredients. Add the reserved 1/4 cup of dry mix to blueberries and gently fold in; do not overmix. Prepare a tin with twelve 2-inch muffin cups by lining with buttered parchment paper disks and sugar. Spoon batter into cups and bake in an Oster® Toaster Oven for 12 to 15 minutes. When cool, brush cakes with lemon syrup.
Lemon Syrup
  • Combine sugar and water in a 2-quart saucepan and bring to a boil. Add lemon zest. Simmer for 10 to 15 minutes. Remove from heat and let cool.
White Corn Cookies
  • Preheat Oster® toaster oven to 350°. Mix together flour, sugar and cornmeal. In another bowl, beat butter to soft peaks. Add honey to butter and continue to beat until small lumps form. Add dry ingredients and beat with Oster® Hand Mixer until mixture is smooth. Drop by tablespoons onto a cookie sheet coated with nonstick spray. Bake until golden. Yield is about a dozen cookies.
Whipped Farm Cream
  • In a saucepan, scald heavy cream and vanilla. Pour over white chocolate. Strain and cool. Using a hand whisk, whip heavy cream mixture over ice until stiff.
To Serve
  • Place a cake on each plate. Spoon farm cream beside cake. Stick a cookie in the cream at an angle. Garnish with reserved blueberries.

Strawberry Cream Twists

- Serves 6 to 12
Ingredients
  • 1 box frozen puff pastry sheets (2 sheets per box)
  • 1 egg, beaten
  • Sugar
  • 2 pints fresh strawberries
  • Whipped Cream
  • 1 pint heavy whipping cream
  • 2 tablespoons sugar
Directions
  • Prepare pastry.
  • Unfold 1 sheet of pastry and lay flat.
  • Cut pastry into 1 inch strips and twist each strip then coil the twisted strip into a circle.
  • Brush with egg wash, sprinkle with sugar and bake at 400° on cookie sheets, covered with parchment paper, for 10 minutes or until golden. Repeat with second sheet of pastry if desired.
  • While pastries are cooling slice berries.
  • Then, whip cream and 2 tablespoons sugar with Oster® Hand Mixer using the whisk attachment.
  • Spoon or pipe whipped cream onto pastry coils.
  • Arrange sliced berries on cream.

Chocolate Waffle Cookies

- Makes 8 to 10 cookies
Ingredients
  • 1/2 cup butter or margarine, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 squares (1 oz. each) unsweetened chocolate, melted
  • 1 cup all purpose flour
  • 1/2 cup chocolate chips
  • 1/2 cup white chocolate chips
  • Confectioner's (powdered) sugar
Directions
  • Cream the butter and sugar together with Oster® Hand Mixer in a large mixing bowl.
  • Beat in eggs and vanilla until light and fluffy.
  • Blend in melted chocolate.
  • Add flour and mix well.
  • Stir in chips.
  • Drop by tablespoonfuls 1 inch apart on a pre-heated waffle iron.
  • Bake for 1 minute (sometimes less baking time is needed, adjust the timing after the first batch).
  • Lift out cookie carefully and place on a wire rack to cool.
  • Finish off with a light dusting of confectioner's sugar.

Apricots and Ginger Baked in Puff Pastry with Almonds

- Serves 6
Ingredients
  • 2-1/4 cups water
  • 1 cup sugar, plus 2 tablespoons
  • 1 vanilla bean, cut lengthwise
  • 1 teaspoon finely julienned ginger
  • 12 apricots, cut into sixths
  • 4 egg whites
  • 4 ounces 10X sugar (superfine powdered sugar)
  • 6 5-inch puff pastry rounds, unbaked
  • 1/2 cup sliced almonds
  • 1/4 cup crystal sugar
  • 10X sugar in a shaker
Directions
  • In a heavy-bottomed pot, bring water and sugar to a boil.
  • Add vanilla bean, ginger and apricots and let cool to room temperature.
  • Remove vanilla bean.
  • Distribute mixture into individual 8-ounce ramekins.
  • Preheat oven to 350°.
  • In a stainless-steel bowl, add 10X sugar into egg whites and whip with an Oster® hand mixer to form an icing.
  • Wrap tops of ramekins with puff pastry.
  • Drizzle on icing, then sprinkle almonds and crystal sugar.
  • Bake until pastry forms dome.

Lemon Curd Trifle with Orange Cake

- Makes 3 cups
Ingredients
Lemon Curd
  • 1 cup sugar
  • zest of 1 large lemon
  • 1/2 cup fresh squeezed lemon juice (3 or 4 lemons)
  • 2 large egg yolks
  • 2 large eggs
  • 4 tablespoons butter, cut into small pieces
Trifle
  • 1/2 pint whipping cream
  • 1 teaspoon lemon or orange zest
  • 4 slices of any left over cake or fruit bread (1 inch by 4 inches each)
  • 1 cup lemon curd
  • 1 cup fresh fruit, raspberries, strawberries, cherries
Directions
Lemon curd
  • Juice lemons in Oster® Citrus Juicer.
  • Place sugar, zest, juice, yokes and eggs into medium-sized sauce pan.
  • Wisk mixture with an Oster® Hand Mixer until very smooth and well blended.
  • Place pan over medium heat, add butter and stir constantly until mixture becomes thick and glossy (8-10 minutes). Mixture should coat a spoon.
  • Remove from heat and pass through a fine sieve.
  • Pour into a container, cover and chill.
Trifle
  • Whip cream and fold in zest.
  • Cut cake slices into cubes.
  • Assemble trifle in tall glasses layering curd, fruit cake, curd, fruit and whipped cream.
  • Serve immediately or refrigerate for up to 1 hour.
  • Makes 4 servings.

Triple Chocolate Espresso Cannoli

Ingredients
  • 6 ounces dark chocolate
  • 6 ounces white chocolate
  • 12 pieces parchment paper, 8 by 8 inches each
Chocolate Mousse Filling
  • 9 ounces semisweet chocolate
  • 2 tablespoons unsalted butter
  • 1-1/2 cups heavy cream
  • 5 egg whites, at room temperature
  • 1/2 cup sugar
  • 1/4 cup espresso, cooled
Brown Sugar Cream
  • 2 cups heavy cream
  • 4 tablespoons brown sugar
Espresso Cream
  • 1 tablespoon espresso
  • half of brown sugar cream (preceding recipe)
Fresh Fruit Salad
  • 1 cup sugar
  • 1 cup water, plus 2 tablespoons
  • 1 pint raspberries
  • 1 1/2 cups sliced seasonal fruit
Directions
  • Melt each type of chocolate separately over hot water, and put in squeeze bottles.
  • Drizzle both colors of chocolate in a grid pattern on one half of each piece of paper.
  • Carefully roll up paper to form a tube with chocolate completely lining inside. Tape to hold position.
  • Complete one cannoli tube at a time, keeping squeeze bottles warm. Chill to harden.
Chocolate Mousse Filling
  • Melt chocolate and butter together. Let cool slightly.
  • Meanwhile, whip cream and keep chilled. Warm a bowl with water and dry well.
  • In it, whip egg whites until they become frothy. Gradually add sugar and whip until still and glossy.
  • Add whites to the melted chocolate and butter by thirds, whisking well after each addition. Fold in reserved cream and cooled espresso.
  • Fill a pastry bag with mousse. Using a plain tip, pip mousse into chilled cannoli tubes and freeze.
Brown Sugar Cream
  • Using Oster® Hand Mixer, whip cream and sugar together into loose peaks, making sure to dissolve sugar early in the process. Divide into two equal parts.
Espresso Cream
  • Blend together espresso and brown sugar cream. Rewhip slightly to form loose peaks.
Fresh Fruit Salad
  • Make a simple syrup by boiling sugar with 1 cup of water until sugar is thoroughly dissolved. Cool.
  • Make a raspberry puree by boiling raspberries with 2 tablespoons of water. Strain to remove pulp. Cool.
  • Gently combine fruit with some of the raspberry puree and some of the syrup. (More simple syrup and raspberry puree will be produced that needed for this dessert.)
To Serve
  • Ahead of time, cut cannoli in half and thaw slightly in refrigerator.
  • Spoon brown sugar cream and espresso cream onto plates.
  • Unwrap cannoli carefully and place two halves on each plate.
  • Garnish with some fresh fruit salad.