Electronic
MIXER
instruction
recipe book
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions
should always be followed including the following:
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Read all instructions before using the Mixer.
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To protect against risk of electrical shock do not put Mixer in water or
other liquid.
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Close supervision is necessary when Mixer is used by or near
children.
Unplug from outlet while not in use, before putting on or taking off
parts and before cleaning.
Avoid contacting moving parts. Keep hands, hair, clothing as well as
spatulas and other utensils away from beaters during operation to
reduce the risk of injury to persons and/or damage to the Mixer.
Do not operate Mixer with a damaged cord or plug or after the
appliance malfunctions, or is dropped or damaged in any manner,
Return appliance to the factory service center for examination, repair or
electrical or mechanical adjustment.
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The use of attachments not recommended or sold by Sunbeam-Oster
Household Products may cause fire, electrical shock or injury.
Do not use outdoors.
Do not let cord hang over edge of table or counter or touch hot
surfaces, including the stove.
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Remove beaters from Mixer before washing.
Do not place Mixer on or near a hot burner, or in a heated oven,
Do not use Mixer for other than intended use.
Do not leave Mixer unattended while in operation.
SAVE THESE INSTRUCTIONS
NOTE: This Mixer is intended for household use only.
Features
Tilt position for easy
removal of beaters
.
Beater With
,
Beater ejector button
.
Nylon
Button
Beater Without
Nylon button
Lock down button
(on bottom)
Turntable
Bowl Selection
Positions
Stand
Leave it to Sunbeam to improve on the mixer that helped so many become great cooks! Now you can
prepare those rich moist cakes; light fluffy meringues; and chewy cookies-and you can even do
more. You can make bread with your Sunbeam Electronic Mixmaster Mixer.
Download from Www.Somanuals.com. 2All Manuals Search And Download.
Use and Care Information
Before assembling your Sunbeam Mixmaster Mixer BE SURE THE POWER CORD IS UNPLUGGED and
Speed Control dial is in the OFF position.
1, Fit the revolving turntable into the base of the stand using the socket
corresponding to the size of bowl selected (large or small).
2. Tilt the mixer head by pressing in on the button on the bottom of the
mixer head. Lift it up and back toiilt it out of the way of the bowl.
Lifl up until the mixer head snaps into a locked position.
3. Attaching the beaters. It is most important that the beaters are fully
inserted into the proper sockets or your Sunbeam Mixmaster Mixer
will not operate correctly. The beater with the nylon button should
be inserted by its shaft into the socket closest to the side of the
Lock down button
bowl. The square shaped beater without the nylon button is inserted
in the socket closest to the center of the bowl. insert the beaters one at a time with a slight
twisting action until they snap into place. Release the button and lower the mixer into the bowl ready for use.
Note: If a beater should not properly snap into place pull it out of the socket and rotate it one quarter turn. Reinsert the
beater into the socket until it snaps into position.
4. Attaching the dough hooks. The dough hook with the small washer and L-shaped foot goes into the socket on
the side of the mixer nearest the side of the bowl. The other dough hook with the large washer and straight
foot goes into the socket nearest the center of the bowl. See the dough hook symbols located on the front of
the mixer head.
Note: The dough hooks must go into the correct sockets. The mixer will not operate with the dough hooks in the wrong
position as the dough hook will hit the bowl. Read the following instructions carefully.
Operating Instructions
1. The SPEED CONTROL is used to start, stop, and control the speeds of
your Sunbeam Mixmaster Mixer. Clearly marked instructions for
correct mixing speeds for each type of mixture are shown in the
mixing guide, page 5. The Speed Control should be in the OFF
position before tilting the mixer head.
2. The LOCK DOWN BUTTON is located on the underside of the mixer
head. When mixing batters and kneading bread dough make sure
the mixer head is locked down. To tilt mixer head back, simply
press in on the button.
3. The TURNTABLE. The rotating turntable fits into the socket on the
base of the stand. Make sure turntable is properly in place before
using mixer. The turntable is fitted with ball bearings which provide
an easy turning action of the bowl while mixing. THE TURNTABLE ASSEMBLY SHOULD NOT BE IMMERSED
IN WATER.
4. EJECTING BEATERS & DOUGH HOOKS. TURN THE SPEED CONTROL TO OFF. UNPLUG THE MIXER CORD.
Raise the mixer head. The beaters or dough hooks may then be removed. NOTE: DO NOT KNOCK BEATERS
AGAINST THE BOWL ON COMPLETION OF MIXING.
Use and Care Cautions For Glass Bowls
Failure to follow these instructions can cause breakage.
1. Do not use on top of stove.
2. Do not use in toaster oven.
3. Do not use with hot foods and liquids.
4. Do not handle bowl with a wet cloth or place on a wet or cold surface.
5. Do not use chipped or cracked bowls.
6. Do not use scouring pads or any object that will scratch the bowls.
7. Do not use in oven, under broiler or in a microwave oven.
Mixing Guide
About the Speed Control
The Speed Control dial is used for turning the mixer ON and OFF and for selecting its 12 mixing
speeds. Rotate the Speed Control dial in a clockwise direction to increase mixing speed, and in a
counterclockwise direction to decrease mixing speed. As you rotate the Speed Control dial, notice that
a numbered speed is aligned with the indicator on top of the mixer head. This numbered speed
indicates the speed at which the mixer is operating. Rotate the Speed Control dial until the indicator is
opposite the numbered speed you wish to use.
About the mixing guide
The mixing guide has been designed to help you take the guess work out of preparing foods. Use the
descriptions as a mixing guide when preparing your favorite recipes. Following is a description of each
4
Speed Mixing
Example
Setting Guide
11
FOLD Bread
Use when mixing dry ingredients or when folding two portions of a
recipe together such as a beaten egg white into a batter or when
directions call for LOW speed.
Dough Hooks
2
3
4
Use when stirrinq liquid inqredients or when a gentle action is
needed to moisten dry ingredients.
Use when quick breads require a brisk action, just enough to
blend ingredients but not enough to develop a smooth batter.
Use when mixing dry ingredients and liquid ingredients together
alternately in a recipe.
STIR
BLEND
MIX
5
6
COMBINE
CAKE MIX
Use when recipe calls for combining ingredients together.
Use when preparing packaged cake mixes or when directions call
for MEDIUM soeed.
7
8
9
10
11
12
C R E A M
Use when creaming sugar and butter together.
Use to whip potatoes or to develop a smooth batter.
Use to whip whipping cream or to develop a light, fluffy texture.
Use to beat air into desserts such as custards and souffles.
Use when preparing light, fluffy frostings and candies.
Use when aerating eggs and egg whites. Use when directions call
for HIGH speed.
WHIP POTATOES
WHIP CREAM
D E S S E R T S
FROSTINGS
EGG WHITES
Caring for your mixer
Ejecting the beaters or dough hooks
After you you’ve finished mixing, turn the speed control to OFF and UNPLUG THE ELECTRIC CORD.
Raise the mixer head and press down on beater ejector button to eject the beaters or dough hooks.
Scrape excess batter off the beaters using a rubber or plastic spatula. Do NOT strike beaters on the rim
of the bowl.
Cleaning your mixer
UNPLUG ELECTRIC CORD from electrical outlet before cleaning. To clean the mixer, wipe the mixer
head, stand, and turntable with a damp cloth, then dry DO NOT IMMERSE THE MIXER HEAD,
TURNTABLE OR STAND IN WATER. Avoid the use of abrasive cleaners, as they may mar the finish of
the mixer. Wash the beaters, dough hooks, and bowl in hot, soapy water after each use. Rinse
thoroughly and dry. Beaters, dough hooks, and bowl may also be washed in an automatic dishwasher.
Storing your mixer
Store the mixer in a dry location, such as on a counter top or table top, or in a closet or cupboard.
Insert the beaters into the proper sockets. Place the dough hooks in the mixing bowl. Store the bowl on
the turntable. The beaters will help hold the bowl in position. Tie the electrical cord with a plastic twist
fastener.
Maintenance
The motor of your stand mixer has been carefully lubricated at the factory and does not require any
additional lubricant. Other than the recommended cleaning, no further user maintenance should be
necessary. Return the mixer to the factory service center, listed in the warranty, for servicing or repairs.
Mixing and Baking Suggestions
Ingredients should be added to the mixing bowl as they are specified in the recipe. When combining
dry and wet ingredients, you may wish to moisten ingredients on Speed 1 or 2, then turn to the desired
mixing speed. Use the mixing speed that is recommended in the recipe. When using a recipe that is
not in this book, use the handy mixing guide on page 5 to help you find the correct speed to use. BE
CAREFUL NOT TO OVERMIX.
Overmixing can cause a mixture to become very tough. Should an
object, such as a spatula, fall into the bowl while the mixer is operating; turn the mixer OFF
immediately. Then, remove the object. Remove beaters and place in sink for easy clean-up,
To help you obtain the best possible results when using your mixer, Oster has developed the following
mixing and baking suggestions:
1. Before starting. read the recipe completely.
2 Refrigerated ingredients should be at room temperature before mixing begins. Set those ingredients out ahead
of time.
3. Preheat oven to baking temperature recommended in the recipe.
4. If directed in the recipe, grease baking pans with shortening, butter, or margarine and dust with flour, Shake
out excess flour. (When using pans with non-stick coating, follow manufacturer’s directions.)
5. Measure out ingredients using standard measuring cups and spoons.
6. If recipe calls for “sifted flour,” presift flour onto a sheet of waxed paper or into a bowl. Then, sift again with
dry ingredients, if necessary.
7 DO NOT substitute ingredrients.
8 Assemble all ingredients and utensils near the mixer.
9. To eliminate the possibility of egg shells or a bad egg in your recipe, break eggs into a separate container first,
then add to mixture.
10. Following the recipe, combine ingredients. (see Mixing instructions for beaters or Bread Making instructions
for dough hooks section )
11. Start mixing at slow speeds and increase steadily to prevent splashing.
12. When mixing egg whites, be sure the bowls and beaters are thoroughly cleaned and dried. Even a small
amount of
oil
on beaters or bowl could cause the egg whites not to aerate.
13. When making cakes, pound filled cake pans gently on the counter top to remove air bubbles
14. Use the correct pan sizes as specified in the recipe.
15. Keep mixer out of the reach of children.
16 The recipes in this book have been tested for use with this mixer. When preparing recipes that aren’t in this
recipe book, keep in mind that you should not exceed
cups of flour or grain in a recipe.
Bread Making
There are two different types of breads in this recipe book, yeast breads and quick breads. Yeast breads
contain flour, yeast, liquid, sugar, salt, and fat. These ingredients acting together make the mixture rise.
Yeast breads can be made into a dough in the mixer. The dough is kneaded in the mixer or by hand.
These kneaded yeast breads are then covered and allowed to rise, usually several times. Kneaded yeast
breads have a fine, even-grained texture that results when the gases are evenly distributed through the
dough during the kneading process.
Quick breads usually contain flour, a leavening agent, sugar, salt, eggs, liquid and sometimes fruit
and nuts. Many quick breads are prepared in a similar manner to cake batters. Quick breads do not
go
through a rising time, making them much faster to prepare than yeast breads. Their texture can be very
light or very heavy depending on the recipe used.
Special instructions for making kneaded breads
When making kneaded breads, your mixer will require more care than when making ordinary mixtures,
such as cake batter and cookie dough. The elasticity of the bread dough and the shape of the dough
hooks may cause your mixer to do some unusual things. The mixer head may rock up and down. Don’t
be alarmed. This action is normal. DO NOT attempt to hold the mixer head down, as this may interfere
with the kneading action. The bowl may tend to rock back and forth. We suggest that you guide the
bowl with one hand to help control the rocking action. AVOID GETTING YOUR HANDS TOO NEAR THE
DOUGH HOOKS!
The kneading action may cause the mixer to slide on a slippery work surface. Be sure the work surface
and rubber feet on the bottom of the mixer are clean and dry. CAUTION: Do not use the mixer too near
the edge of a table or counter top, where it could fall off DO NOT LEAVE YOUR MIXER UNATTENDED
WHEN USING THE DOUGH HOOKS.
8
Yeast Breads
OLD-FASHIONED WHITE BREAD
teaspoon salt
cup milk
2
tablespoons butler or margarine
1 package active dry yeast
cup warm water
1 tablespoon plus
teaspoon granulated sugar
3 cups sifted all-purpose flour, divided
Insert dough hooks into mixer. Grease a large, glass bowl and set aside. In a small saucepan, heat milk and then
add butter, sugar and salt. Cool to room temperature. In a large mixing bowl, dissolve yeast in warm water, Add 1
cup flour and milk mixture. Mix on Speed 4 until well blended. Add 1 cup flour and continue mixing until we//
blended. Scrape sides of bowl as necessary.
Turn to Speed I and gradually add remaining I cup flour. Continue mixing until flour has been thoroughly
combined and dough ball has formed. Total mixing/kneading time should be
roll in a greased bowl until dough ball is well greased. Cover and let rise until doubled in bulk, about 30-60
minutes. Punch down, remove from bowl, and /et rest on a lightly floured board for minutes. Meanwhile,
minutes. Form into a ball and
grease a 9x 5 x Pinch loaf pan. Form into a /oaf and place in prepared pan. Cover and allow to rise until doubled
about 30 minutes. Preheat oven to 375% Bake for 40-50 minutes, or until done.
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1
l OAF
WHEAT BREAD
cup buttermilk
2 tablespoons firmly packed brown sugar
1 teaspoon salt
cup plus 1 tablespoon water
3
tablespoons butter or margarine
teaspoon soda
1 package active dry yeast
1 cup whole wheat flour
l-1/2 cups all-purpose
cup rye flour
flour
Insert dough hooks into mixer. Grease a large, glass bowl and set aside. In a small saucepan, heat buttermilk,
water, and margarine until liquid is very warm (120°-130°F). In a large mixing bowl, combine all-purpose flour,
rye flour, brown sugar, salt soda, and yeast Mix on Speed
1
to blend dry ingredients. Turn to Speed 4 and
gradually add warm buttermilk mixture. Mix until well blended. Scrape sides of bowl as necessary. Turn to speed
1. Gradually add whole wheat flour. Continue mixing until flour has been thoroughly combined. Total
mixing/kneading time should be 6-8 minutes. Remove dough from mixing bowl. Form into a ball and roll in
greased bowl until dough ball is we// greased. Cover and /et rise until doubled in bulk about one hour. Punch
down, remove from bowl, and /et rest on lightly floured board for 10 minutes. Grease a 9 x 5x J-inch loafpan.
Form into a loaf and place in prepared pan. Cover and allow to rise until doubled, about 1 hour. Preheat oven to
375% Bake for 40-50 minutes, or until done.
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1
l OAF
Quick Breads
BANANA NUT BREAD
2
cups all-purpose flour
teaspoon salt
2 eggs
cup buttermilk
teaspoon baking soda
2 large, ripe bananas, mashed
cup chopped walnuts
1 cup brawn sugar, firmly packed
cup butter or margarine, melted
Grease and dust with flour a 9x5x3-inch loaf pan. Insert dough hooks into mixer. Into a iarge mixing bowl, sift
flour, salt, and baking soda. Add sugar, butter, eggs, buttermilk, bananas, and walnuts. Mix thoroughly on Speed
4, scraping sides of bowl as necessary. Pour info prepared pan. Let stand 20 minutes. Preheat oven to
Bake for 80 minutes or until a toothpick inserted into the center of bread comes out clean: Remove from pan and
cool on wire rack.
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1
CHERRY NUT BREAD
2
1
cups all-purpose flour
teaspoon soda
1 cup buttermilk
1
1
teaspoon vanilla
teaspoon salt
cup butter or margarine, softened
cup granulated sugar
cup chopped walnuts
cup maraschino cherries,
drained and chopped
2
insert dough hooks into mixer. Preheat oven to 350% Grease a
soda, and mixing cream butter and sugar on Speed 4 for 1 minute. Add eggs and
continue beating until we// blended, scraping sides of bowl as necessary. Turn to Speed 3 and add
flour mixture and buttermilk and continue mixing until well blended. Scrape sides of bowl as necessary. Add
loaf pan. On a piece of waxed paper,
a
walnuts, and maraschino cherries.
Bake for 60-70 minutes. to coot in pan for
combined. Pour batter into prepared toafpan.
minutes. Remove from pan and place on wire rack Serve
warm or coot.
LOAF
CORNBREAD
1
cup silted all-purpose flour
cup cornmeal
granulated sugar
4
leaspoons baking powder
teaspoon salt
1
cup milk
melted butter
Preheat oven to 425% Grease a
baking pan, Sift sugar, baking
mixing bowl. Add cornmeal, eggs, milk, and butter on Speed 3 mixture is we// blended. Scrape sides of
Bake for 20-25 minutes. Remove
a
bowl as necessary. DO NOT Pour batter into prepared baking pan
from oven.
warm, cut into pieces and serve,
Variation:
Cornsticks: Prepare batter as
oven Makes 21
above. Pour
well greased
pans and bake for
minutes in a 425°F
BASIC MUFFINS BATTER
cups purpose
cup granulated sugar
teaspoons baking powder
teaspoon
cup milk
cup
melted
Preheat oven to 400°F Grease 12 muffin cups. Insert dough hooks
mixer a large mixing
and margarine to dry ingredients. Combine on Speed 3 until dry
approximately 30 seconds. Scrape sides of as necessary. DO NOT
Bake minutes
sift
sugar. baking powder, and
ingredients are just
Add egg,
prepared muffin cups about
VARIATIONS:
muffins- Prepare batter as directed above Add 1 cup fresh blueberries
Date muffins- Prepare batter as
above Add
cup coarsely chopped dates.
cup raisins
Raisin muffins- Prepare batter as directed above Add
Cakes
AUTHENTIC POUND CAKE
1 pound butter softened
1 pound
all-purpose flour (4 cups)
1
tablespoon lemon juice
1 pound granulated sugar
eggs (Optional)
cups)
1 tablespoon grated lemon
9
Preheat oven to 3504 Grease two
loaf pans. Add butter lo large mixing bowl. Cream on Speed 7
Gradually add sugar and continue beating until mixture is tight and flufy approximately 6-7 minutes. Scrape
sides of bowl, as necessary. Turn to Speed 3. Add eggs, one at a time, beating well after each addition. Turn to
Speed 4 and gradually add flour, lemon juice, and find. Beat until thoroughly blended, scraping sides of bowl as
necessary. Pour batter into preparedpans. Bake for 1 hour 15 minutes or until toothpick inserted into center of
cake comes out clean. Cool cake in pans for 10 minutes, then invert onto wire racks. Cool to room temperature.
5X
ANGEL FOOD CAKE
1
teaspoons cream tartar
teaspoon salt
1
cups (approximately 1 dozen) egg whites
1 cup plus 2 tablespoons sifted cake flour,
1 teaspoon vanilla extract
teaspoon, almond
1
1
cup granulated sugar, divided
Allow egg whites to set at room temperature for 1 hour before mixing. Preheat oven to 375% Sift four times onto
a sheet of waxed paper, the cake flour and 3/4 cup sugar. in a large mixing bowl, combine egg whites, cream of
tartar; salt, vanilla extract, and almond extract. Beat on Speed 12 until egg whites form soft peaks. DO NOT
OVERBEAT Turn to Speed 8 and rapidly sprinkle in remaining 1 cup of sugar Scrape sides of bowl as necessary
Turn to Speed 1 and gradually add sifted flour mixture. When all of the flour mixture has been added, stop mixer
Using a rubber spatula, cut through batter several times, folding over and over. Spoon batter into an ungreased
tube pan Push batter to edges of pan a// around. Bake for 30-35 minutes, of untii toothpick inserted
into center of cake comes out clean. Immediate/y, invert on a funnel or bottle neck and allow to cool completely
Then carefully run a clean spatula around the edges of the pan. Loosen around tube, invert onto cake p/ate, loosen
bottom, and lift off
1
SUGGESTED TOPPING:
Whipped cream topping, fresh strawberries
TIP: When beating egg whites, be sure the bowl and beaters are thoroughly cleaned and dried. Even a small amount of oil on
beaters or bowl could cause egg whites not to aerate.
1 1
CARROT CAKE
cups all-purpose flour
2
2 cups brown sugar
2 teaspoons cinnamon
2 teaspoons baking soda
teaspoon Salt
4
2 cups grated raw carrot
1 can (8 ounces) crushed pineapple drained
1
cup chopped walnuts
1 cup vegetable 0il
Preheat oven to 350% Grease a
baking pan. Sift together flour, cinnamon, baking soda and salt, Set
aside. In the large mixer bowl combine oil, sugar and eggs on Speed 1. Gradually add sifted dry ingredients.
Bake about
Increase to Speed 3 and mix until we/l blended. Stop mixer and stir in carrots, pineapple and walnuts
45 minutes or until tester inserted in center of cake comes out clean. Cool.
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12 SERVI NGS
SUGGESTED TOPPING:
Fluffy Butter Frosting
3
squares unsweetened chocolate
1 cup sour cream
2 cups sifted cake flour
teaspoon baking soda
1
cups granulated sugar
2
1
teaspoon salt
1 teaspoon almond extract
cup softened butter or margarine
cup hot water
Preheat oven to
Grease and dust with flour three
cake pans. Melt chocolate in double boiler, Cool,
combine butter, sour cream
On a piece of waxed paper, sift flour, baking soda and sait. In a large mixing bowl,
and sugar. Cream on Speed 7 for 2 minutes. Scrape sides of bowl as
chocolate and continue mixing until well blended, about 2 minutes.
necessary. Add eggs, almond extract and
Turn to Speed 1 and add flour mixture and
water. After dry ingredients are moistened. turn to Speed 6 and mix for 2 minutes. Scrape sides of bowl as
necessary. Divide batter into three parts, and pour into prepared cake pans. Bake for 30-35 minutes, or until a
toothpick inserted into center of cake comes out clean. Cool cake in pans for 5 minutes. Loosen edges of cake
with a spatula and turn onto wire racks. Cool completely before frosting.
SUGGESTED TOPPING:
Nut Filling
BASIC YELLOW CAKE
2 cups sifted cake flour
1
cups granulated sugar
eggs
2
teaspoons baking powder
2
teaspoon salt
314 cup milk
cup shortening
1
teaspoons vanilla
Preheat oven to 375% Grease and dust with flour two d-inch round cake pans. Sift flour, baking powder, and salt
onto a sheet of waxed paper. In a iarge mixing bowl, add shortening and sugar. Cream on Speed 7until well
Turn Speed Gradually add flour
blended. Scrape bowl often Add eggs and continue beating for 2 minutes.
mixture a/female/y with milk. Scrape sides of bowl as necessary Add vanilla. Turn to Speed and beat for 2
minutes, scraping sides of bowl as necessary. Pour batter into prepared cake pans. Bake for 25-30 minutes, or
until a toothpick inserted in center of cake comes out clean. Cool cake in pans for 5 minutes. Loosen edges of
cake with a spatula and turn onto wire racks. Cool completely before frosting
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2
( 8- I NCH) CAKE LAYERS
SUGGESTED FROSTING:
Chocolate fudge frosting, flufly butler frostlng
1 2
BANANACAKE
2
cake
1
1
granulated
2
teaspoons baking powder
cups mashed ripe bananas
teaspoons vanilla
teaspoon
teaspoon salt
cup shortening
soda
Preheat oven to 375% Grease and dust with flour two 8-inch cake pans. Onto a piece of waxed paper, sift cake
flour, baking powder baking soda and salt In a large mixing bowl, cream shortening and sugar on Speed 7 for 1
minute. Add eggs, bananas and vanilla and continue beating for
7
more minute. Turn to Speed
7
and add cake
flour, baking powder, baking soda and salt. When ingredients are moistened, turn to Speed 6 and beat until
mixture is welt-blended. Pour into prepared cake pans. Bake for 30 minutes or until toothpick inserted in center
comes out clean Remove cake from pans and coot on wire racks before frosting.
YI ELD: 2 ( 8- I NCH) CAKE LAYERS
SUGGESTED FROSTING:
Chocolate fudge frosting, fluffy butter frosting
COCOA DEVIL’S FOOD CAKE
1
cups cake flour
cup cocoa
2
1
cups granulated sugar
1 cup buttermilk
teaspoons baking soda
teaspoon salt
cup
1
teaspoon vanilla extract
Preheat oven to 350% Grease and dust with flour two 8-inch round cake pans. On a piece of waxed paper, sift
flour, cocoa, baking soda and salt. In a large mixing bowl, add shortening, eggs and sugar Cream on Speed 7for
1 minute. Turn to Speed 2 and add flour mixture. Gradually add buttermilk and vanilla extract. When ingredients
are moistened, turn to Speed 6 and mix for 2 minutes. Pour batter into prepared cake pans. Bake for 30-35
minutes or until toothpick inserted in center of cake comes clean. Cool cake in pans for 5 minutes. Loosen edges
of cake with
and turn onto wire racks.
Cool
before frosting.
Cookies
CHIP COOKIES
all-purpose flour
cups
teaspoon salt
teaspoon
cup granulated sugar
teaspoon extract
1
1
1
1
1
soda
ounce) package chocolate chips
chopped
cup butter or margarine. softened
cup brown sugar. packed
1
Preheat oven to 3754 Grease cookie sheet. Sift flour salt, and baking soda onto a sheet of waxedpaper In
a
large mixing bowl, cream butter, brown sugar. and granulated sugar on Speed 7 for 1 minute. Add eggs and
vanilla extract and continue beating for 2 minutes Scrape sides of bowl as necessary Turn to Speed 2 and add
flow mixture. When ingredients are moistened, turn to Speed 5 and continue beating for
7
minute, until
ingredients are well blended. Scrape sides of bowl as necessary. Turn mixer OFF Stir in chocolate chips and nuts.
Drop by rounded teaspoonfuls onto prepared cookie sheet Bake for 8-10 minutes. Coot on wire racks.
6
DOZEN COOKIES
1 3
LEMON BARS
C R U S T
cup butter or margarine softened
1
cups
all-purpose flour
LEMON FILLING
cup sugar
teaspoon baking powder
3
tablespoons freshly squeezed lemon juice
teaspoons grated lemon
2
1
tablespoon
all-purpose flour
Preheat oven to 350% In a small mixing bowl, combine butter, flour. and confectioner’s sugar. Mix on Speed 2
until ingredients are moistened Turn to Speed 5 and mix for 2 minutes, until mixture has a crumbly texture. Press
mixture into an ungreased 8 x 8 x Pinch square baking pan. Bake crust for 15-20 minutes until lighly browned.
While crust is baking, prepare LEMON FILLING. in a large mixing bowl, combine sugar, eggs, flour, baking
powder, lemon juice, and lemon rind. Blend on Speed 3 for l-2 minutes. Scrape sides of bowl as necessary. Pour
filling over partially baked crust and bake for an additional 15-20 minutes. Cool in pan on a wire rack.
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16 COOKI ES
SUGAR COOKIES
2 cups sifted all-purpose flour
1 teaspoon baking powder
teaspoon salt
1
cups granulated sugar, divided
1 egg
112 cup milk, divided
teaspoon vanilla extract
teaspoon lemon extract
teaspoon nutmeg
cup butter 01 margarine. softened
Sift flour, baking powder, salt, baking soda, and nutmeg onto a sheet of waxed paper. in a large mixing bowl,
cream butter and 1 cup sugar on Speed 7 until light in color. Add egg and continue beating for 1 minute. Scrape
sides of bow/ as necessary. Turn to Speed2, add flour mixture, 2 tablespoons milk, vanitta extract, and lemon
extract. When ingredients ate moistened, turn to Speed 5 and beat until welt-blended,
of bowl as necessary Cover bowl and refrigerate dough until easy to handle.
minutes. Scrape sides
Preheat oven to 375°F. Grease cookie sheet. Remove dough from refrigerator. Roll out dough on
a
lightly floured
board. for crisp cook/es, roll to l/8-inch thickness. For chewy cook/es, roll dough to l/6-inch thickness. Cut with
floured cookie cutter. P/ace on prepared cookie sheet. Brush with milk andsprinkle lightly with sugar. Bake for
12 minutes or until edges are light brown. Remove from cookie sheet and cool on wire racks.
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5 DOZEN COOKI ES
WALNUT CRESCENTS
1 teaspoon vaniIla extract
cup finely ground walnuts
teaspoons milk, necessary
1 cup confectioners sugar
1
cup sifted all-purpose flour
teaspoon salt
cup butler softened
cup granulated sugar
Preheat oven to 300°F Sift flour and salt onto a sheet of waxed paper. Combine butter, sugar, and vanilla extract in
a large mixing bowi Cream on Speed 7 for 1 minute. Add walnuts and mix until well blended. Add millk, if
necessary. Using /eve/ teaspoons of dough, roll into crescent shapes and place on ungreased cookie sheet. Bake
for 20-25 minutes. Remove from cookie sheet and roll in confectioners’ sugar Cool on wire tacks.
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DOZENCOOKI ES
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Frostings
CHOCOLATE FUDGE FROSTING
1 tablespoon butter or margarine
3 (1 ounce) squares unsweetened chocolate
cup milk
3
cups confectioner's sugar
teaspoon salt
1 teaspoon vanlila extract
ounce) package cream cheese
Combine butter, chocolate, and milk in a double boiler and heat until chocolate is melted. Cool. in large mixing
bowl, combine cream cheese and cooled chocolate mixture. Cream on Speed 7for I minute. Turn to Speed 2, add
confectioner9 sugar and beat until mixture is tight and fluffy, about I-2 minutes. Scrape sides of bowl as
necessary. Spread onto cookies or cake.
FLUFFY BUTTER FROSTING
cup butter softened
114 cup milk
4 cups sifted confectioner’s sugar
1
teaspoons vanilla extract
1 tablespoon corn syrup
teaspoon salt
In large mixing bowl, cream butter on Speed 7 for 1 minute. Turn to Speed 2 and add confectioner’s sugar, satl,
milk, and vanilla extract. When ingredients are moistened, add corn syrup and whip on Speed 11 for 2 minutes.
Scrape sides of bowl as necessary. Spread onto cookies or cake.
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Sunbeam-Oster Household Products warrants that, for a period of two years from date of
purchase, this product shall be free of mechanical and electrical defects in material and
workmanship. Our obligation hereunder is limited to repair or replacement, at our option, of this
product during the warranty period, provided the product is sent postage prepaid directly to our
factory service center:
SUNBEAM-OSTER HOUSEHOLD PRODUCTS
APPLIANCE SERVICE STATION
117 Central Industrial Row
Purvis, MS 39475
DO NOT RETURN THIS PRODUCT TO THE PLACE OF PURCHASE; ACTING OTHERWISE
MAY DELAY THE PROCESSING OF YOUR WARRANTY CLAIM. This warranty does not cover
normal wear of parts, damage resulting from any of the following: negligent use or misuse of the
product, use on improper voltage or current, use contrary to operating instructions, or disassembly,
repair, or alteration by any person other than our factory service center.
Product repair or replacement as provided under the above warranty is your exclusive remedy.
Sunbeam Corporation (of which Sunbeam-Oster Household Products is a division), shall not be
liable for any incidental or consequential damages for breach of any express or implied warranty
on this product. Except to the extent prohibited by applicable law, any implied warranty of
merchantability or fitness for a particular purpose on this product is limited in duration to the
duration of the above warranty. Some states do not allow the exclusion or limitation of incidental or
consequential damages, or allow limitations on how long an implied warranty lasts, so the above
limitations or exclusion may not apply to you. This warranty gives you specific legal rights, and you
may also have other rights which vary from state to state.
If you have any questions or comments please call our toll-free Customer Service number
l-800-597-5978.
Sunbeam” and
are registered trademarks of Sunbeam-Oster Company, Inc. or its
affiliated companies.
1993 Sunbeam-Oster Company, Inc. or its affiliated companies. All rights reserved.
Printed in USA
P/N 30063-001
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