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Pound Cake
1 cup butter, room temperature | 1 teaspoon almond extract |
1⁄2 cup vegetable shortening | 1 cup milk |
21⁄2 cups sugar | 3 cups cake flour |
5 eggs | 1⁄2 teaspoon baking powder |
1 teaspoon vanilla extract |
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In a large mixing bowl, cream together butter, shortening, and sugar on MEDIUM speed. Add eggs, one at a time, and beat thoroughly after each addition. Add vanilla and almond extracts and continue mixing. Reduce speed to LOW and alternately add milk and flour with baking powder stirred in. Pour batter into a greased and floured
Brown Sugar Butterscotch Cookies
1 cup butter, room temperature | 1⁄2 teaspoon salt |
1 cup white sugar | 1 teaspoon baking soda |
1 cup brown sugar | 4 cups crispy rice cereal |
2 eggs | 2 cups butterscotch chips |
2 teaspoon vanilla |
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21⁄2 cups flour |
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In a large mixing bowl, on MEDIUM speed mix butter and sugars. Add eggs and vanilla and continue mixing. Add flour, salt, and baking soda and mix on MEDIUM until just mixed. Add rice cereal and chips and mix on MEDIUM until mixed. Drop by spoonfuls onto cookie sheet. Bake at 350ºF for 12 to 15 minutes or
until lightly browned. Makes 6 dozen.
Basic White Bread
1 package active dry yeast
11⁄4 cups warm water
11⁄2 tablespoons butter or margarine, melted
11⁄2 tablespoons sugar
1 teaspoon salt
3 to 31⁄2 cups
In a large mixing bowl, combine yeast and 1⁄4 cup of warm water. Stir until dissolved. Add remaining warm water, butter, sugar, and salt. Stir until mixed. Add 3 cups of flour and using dough hooks on speed 4 or 5 mix until blended. Add enough of remaining flour until dough forms a smooth ball that is slightly sticky to the touch. Place dough in large, greased bowl. Cover and let rise until double in size, about 1 hour. Punch dough down and shape into loaf. Place loaf into
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