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.

Directions

• Measure and add liquid ingredients to the bread pan.
• Measure and add dry ingredients (except yeast) to the bread pan.
• Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.
• Snap the baking pan into the breadmaker and close the lid.
• Press "Select" button to choose the Basic setting.
• Press the "Crust Color" button to choose light, medium or dark crust.
• Press the "Start/Stop" button.

Directions

• Measure and add liquid ingredients to the bread pan.
• Measure and add dry ingredients (except yeast) to the bread pan. .
• Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.
• Snap the baking pan into the breadmaker and close the lid.
• Press "Select" button to choose the Whole Wheat setting.
• Press the "Crust Color" button to choose light, medium or dark crust.
• Press the "Start/Stop" button

Directions

• Measure and add liquid ingredients to the bread pan.
• Measure and add dry ingredients (except yeast) to the bread pan.
• Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.
• Snap the baking pan into the breadmaker and close the lid.
• Press "Select" button to choose the Whole Wheat setting.
• Press the "Crust Color" button to choose light, medium or dark crust.
• Press the "Start/Stop" button.

Directions

• Measure and add liquid ingredients (including sourdough starter) to the bread pan.
• Measure and add dry ingredients (except yeast) to the bread pan.
• Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients.
• Measure the yeast and carefully pour it into the well.
• Snap the baking pan into the breadmaker and close the lid.
• Press "Select" button to choose the Basic setting.
• Press the "Crust Color" button to choose light, medium or dark crust.
• Press the "Start/Stop" button.

Directions

• Combine flour, sugar, baking powder, baking soda, and salt.
• Add bananas, margarine, milk and egg.
• Pour into greased and floured Rice Bowl. Cover Rice Bowl with aluminum foil to prevent water from entering. Be sure the foil creates a tight seal around the Rice Bowl.
• Fill Water Reservoir to Max level.
• Place Rice Bowl in Steaming Bowl. Steam for 60 minutes.

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.

Directions

• Measure all ingredients into bread pan.
• Select Dough setting.
• Press "Start/Stop".
• When unit signals and display reads, "0:00," press "Start/Stop" and remove dough.
• Shape as desired.
• Bake at 350°F for 25 to 30 minutes. Makes 12 rolls.

Directions

• Preheat oven to 350oF.
• Grease 9x5x3 inch loaf pan.
• Sift flour, baking soda, cinnamon and salt into large mixer bowl. Set aside.
• Blender chop nuts. Add dry ingredients.
• Put eggs, oil, sugar and vanilla extract into Osterizer® blender container. Cover and process at ON until smooth. Stop blender, add carrot pieces, cover and process at ON until carrots are finely chopped.
• Pour over dry ingredients and mix only until dry ingredients are moistened.
• Pour into prepared pan and bake 1 hour or until toothpick comes out clean.
• Cool 5 minutes in pan, then turn out on cake rack and cool completely.

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.