Directions

• Melt butter in a double boiler over simmering water. Turn heat to low.
• Beat egg yolks well and add to butter, stirring constantly with a wire whisk or wooden spoon.
• Gradually add lemon juice.
• Cook, stirring, until thickened and hot.
• Add salt and cayenne pepper.
• Keep sauce warm in double boiler over warm water until ready to serve.
• If sauce is too thick, add a teaspoon or two of hot water.
• Add 6 cups of water and vinegar to rice cooker bowl. Close lid and bring water to a simmer.
• Crack eggs separately into a bowl and one by one add to simmering water. Poach for 3-5 minutes, until desired doneness.
• Add butter to a skillet set over medium high heat and fry Canadian bacon for 1-2 minutes on each side.
• Remove eggs with slotted spoon and place on paper towels to absorb excess water.
• Place Canadian bacon on English muffin half, cover with poached egg and top with Hollandaise Sauce. Garnish with chives. Pass salt and pepper.

Directions

• Put parsley and oil in Oster® Blender or Oster® Food Processor and process until blended. Place mixture in a squeeze bottle for easy garnishing.
• In a large Oster® Skillet, bring 2 inches of water and vinegar to a boil.
• Crack 1 egg into a glass.
• Reduce water to a simmer and pour egg into water in one quick motion.
• Quickly add remaining eggs. Let eggs cook for 4 to 5 minutes. This white should be firm but the yellow should be runny.
• Remove eggs with a slotted spoon and drain on a paper towel.
• Toast the English muffins in Oster® Toaster until golden.

For the sauce

• Place egg yolks, water and lemon juice into blender. Blend for 1 minute.
• With blender running, pour butter through open hole of blender lid.
• Season with salt and pepper and keep warm.

To assemble eggs benedict

• Top each half muffin with bacon, a poached egg and crab claws.
• Pour warm sauce over all.
• Garnish with parsley oil and steamed asparagus.

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.

Directions

• Melt butter in skillet set to medium-high heat.
• Place bread in skillet and crack egg in center of each slice.
• Cook until bread is golden brown on bottom and egg white is set.
• Flip over and cook until desired doneness.

Directions

• In In2itive® blender jar, place ingredients in order given above.
• Cover jar with lid. Press POWER, then press BATTER. Press START/STOP.
• For each pancake, pour about 1/4 cup batter onto preheated Oster® electric skillet, cook until tops begin to bubble, turn over and continue to cook until golden.
• Serve hot with butter and syrup.

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.

Directions

• Eight hours before serving or before going to bed, mix yeast with 1/2 cup of warm milk and let sit for 5 minutes.
• In a large bowl combine dry ingredients and stir in all the milk, yeast mixture, preserves, butter and vanilla. Mixture will be loose. Cover with plastic wrap and place in refrigerator for 8 hours or over night.
• Place dried blueberries in a small bowl and cover them with water. Place in refrigerator next to batter.
• Remove batter and berries from refrigerator when ready to prepare. Drain liquid from soaked berries.
• Separate eggs and stir yolks into batter.
• Beat whites to soft peaks.
• Add fresh and dried berries to batter and fold in egg whites gently
• Cook for 8 minutes one notch below highest setting.

Directions

• Juice lemons in Oster® Juicer.
• Place juice, sugar, mint and strawberries into a food processor or blender with ice.
• Serve immediately or freeze. If frozen solid, reprocess before you serve.

*Lemon shells may be used as cups to serve granita

• Clean out shells removing all lemon pulp.
• Cut thin slice off bottom so shell sits flat.
• Place shell in crushed ice to keep cold.
• If you need more lemon shells, just make extra lemon juice and save the additional juice for lemonade or cooking.

Directions

• Combine the sugar, margarine and cinnamon in a small bowl with a fork until well blended.
• Spread each bread slice with equal portions of the mixture.
• In an Oster® Toaster Oven, toast until the sugar is melted and the bread is browned to your preference.
• In an Oster® Toaster Oven, toast until the sugar is melted and the bread is browned to your preference.
• Prep: 10 minutes
• Total time: 30 minutes.

Directions

• Place papaya and yogurt in Oster® Hand Blender cup, whirl until smooth.
• Add ice while continuing to blend. A small amount of ice will make a cool smoothie drink.
• A large amount of ice will make a shake-like consistency.

Directions

• Remove pits from fruit and slice.
• Saute fruit in batter for 2 to 3 minutes, add honey stirring constantly until honey just begins to boil. Remove pan from heat and set aside.
• Mix yogurt with orange rind.
• Make waffles in the Oster® Waffle Maker.
• Place waffles on a plate and pour fruit compote over top.
• Serve yogurt on the side.

Directions

• Put parsley and oil in Oster® Blender or Oster® Food Processor and process until blended. Place mixture in a squeeze bottle for easy garnishing.
• In a large Oster® Skillet, bring 2 inches of water and vinegar to a boil.
• Crack 1 egg into a glass.
• Reduce water to a simmer and pour egg into water in one quick motion.
• Quickly add remaining eggs. Let eggs cook for 4 to 5 minutes. This white should be firm but the yellow should be runny.
• Remove eggs with a slotted spoon and drain on a paper towel.
• Toast the English muffins in Oster® Toaster until golden.

For the sauce:

• Place egg yolks, water and lemon juice into blender. Blend for 1 minute.
• With blender running, pour butter through open hole of blender lid.
• Season with salt and pepper and keep warm.

To assemble eggs benedict:

• Top each half muffin with bacon, a poached egg and crab claws.
• Pour warm sauce over all.
• Garnish with parsley oil and steamed asparagus.

Directions

• Combine egg, milk, and sugar in low flat-bottomed bowl. Line Oster Toaster Oven tray with non-stick foil.
• Dip two slices of bread in egg mixture and coat evenly on both sides. Lay them on the foil.
• Place 2 teaspoons of cream cheese and 1/4 teaspoon cinnamon sugar on each piece of egg dipped bread.
• Dip the two remaining slices of bread in egg mixture and coat evenly on both sides. Place on top of bread slices on the foil.
• Press edges together slightly to seal.
• Place tray in Oster Toaster Oven and bake at 350 degrees for 15 – 20 minutes.
• Serve warm with maple syrup if desired.

Directions

• Set Oster® Electric Skillet to medium heat and add butter.
• When butter begins to sizzle add potatoes, onion and ham. Sauté; until potatoes are heated through.
• Add eggs and stir for 1 minute.
• Add spinach and stir just until eggs begin to thicken.
• Reduce heat to low and cover pan. Cook until eggs are set.
• Sprinkle cheese on top and serve.