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Pound Cake
1 cup butter, room temperature
3 cups sugar
6 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1 cup whipping cream
3 cups flour
In a large mixing bowl, cream together butter 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 cream and flour. Pour batter into a greased and floured
Brown Sugar Butterscotch Cookies
1 cup butter, room temperature
1 cup white sugar
1 cup brown sugar
2eggs
2teaspoon vanilla 21⁄2 cups flour
1⁄2 teaspoon salt
1 teaspoon baking soda
4 cups crispy rice cereal
2cups butterscotch chips
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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