Desserts

Sugar & Spice

1⁄2	cup butter or margarine, softened	1 teaspoons baking powder
1⁄2	cup shortening	4 cups flour
3⁄4	cup sugar	1⁄2	teaspoon cinnamon
3⁄4	cup brown sugar	1⁄2	teaspoon nutmeg
3 eggs		1⁄4	teaspoon allspice
1 teaspoon vanilla		1⁄8	teaspoon ground cloves
3 tablespoons milk		Pinch of salt

Place butter, shortening, and sugars in large mixing bowl. Cream together until fluffy. Add eggs, vanilla, and milk. Beat until mixed. Combine baking powder, flour, cinnamon, nutmeg, allspice, cloves, and salt. Gradually add to better/sugar mix- ture. Beat until mixed. Assemble and fill cookie press with dough; use selected discs. Press cookies on ungreased, uncoated baking sheet. Bake at 325°F for 12 to 15 minutes.

Makes 10 dozen cookies.

Helpful Hints

•For a festive touch, garnish desserts, such as sheet cakes, cold souffles, tortes, cream pies, puddings, shortcakes, gelatin, cobblers,

fruit cups, etc., with sweetened whipped cream.

•Sweetened whipped cream cheese rosettes and borders are attractive

when used to decorate desserts, such as carrot cake. Whip cream cheese until fluffy; add sugar;

12 oz. fills barrel.

•Mints make attractive cake decorations.

•Use the above ideas as guides when creating your own garnishes.

Frozen Yogurt Pie

2 containers (8 oz. each) vanilla yogurt	1 8-inch graham cracker or cookie
1 container (8 oz.) whipped topping	pie crust

Place yogurt in large mixing bowl. Lightly fold in whipped topping. Assemble and fill cookie press with yogurt mixture; use decorator tip. Spoon remaining yogurt mixture into pie crust; make surface smooth. Decorate pie using cookie press. Freeze until firm. Remove pie from freezer 10-15 minutes before serving.

Makes 1 pie (8 servings).

Variations:

Berry: Substitute strawberry, raspberry, or other berry yogurt for vanilla yogurt.

Lemon: Substitute lemon yogurt for vanilla yogurt; add 1 tablespoon finely grated lemon peel to yogurt.