Hamilton Beach 60695 Sour Cream Pound Cake, Ginger Cookie Bars, Brown Sugar Butterscotch Cookies

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Sour Cream Pound Cake

1 cup (2 sticks) butter or margarine	3 cups all-purpose flour
1⁄2 cup vegetable	1 8-ounce container sour cream
21⁄2 cups sugar	2 teaspoons vanilla
5 eggs

In a large mixing bowl, using beaters Cream (5) butter, shortening, and sugar. Add eggs. Reduce speed to Blend (4) then add flour, sour cream, and vanilla. Mix until well blended. Spoon into greased and floured tube or bundt pan. Bake at 325°F for 11⁄2 hours or until the cake tests down with a toothpick.

Ginger Cookie Bars

3⁄4	cup vegetable shortening	2 teaspoons baking soda
1 cup sugar		1 teaspoon ground cinnamon
1⁄4	cup molasses	1⁄2	teaspoon ground cloves
1 egg		1⁄2	teaspoon ground ginger
1⁄2	teaspoon vanilla	1⁄2	teaspoon salt
2 cups flour

In a mixing bowl, using beaters combine shortening, sugar, molasses, egg, and vanilla. Cream (5) until smooth. Add flour, baking soda, cinnamon, cloves, ginger, and salt. Stir (2) until blended. Spread in an ungreased 15x10x1-inch baking pan. Bake at 375ºF for 12 minutes or until lightly browned. Do not overbake. Cool on a wire rack before cutting. Makes about 4 dozen bars.

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
21⁄2 cups flour

In a large mixing bowl, using beaters Cream (5) butter and sugars. Add eggs and vanilla and continue mixing. Add flour, salt, and baking soda and Mix (8) until just mixed. Add rice cereal and chips and mix on speed 8 until mixed. Drop by spoon- fuls onto cookie sheet. Bake at 350ºF for 12 to 15 minutes or until lightly browned. Makes 6 dozen.

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