Hamilton Beach 63225 manual Best Ever Sugar Cookies, Quick ’n Easy Banana Pudding

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Pies and Other Desserts

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Best Ever Sugar Cookies

21⁄2 cups (625 ml) all purpose flour 1 teaspoon (5 ml) baking powder 1⁄2 teaspoon (2.5 ml) baking soda 1⁄4 teaspoon (1.25 ml) salt

1⁄4 teaspoon (1.25 ml) nutmeg Preheat oven to 375ºF (190ºC).

3⁄4 cup (175 ml) butter, softened

3⁄4 cup (175 ml) sugar

1 egg

1 teaspoon (5 ml) vanilla

1⁄4 cup (60 ml) milk

Mix together flour, baking powder, baking soda, salt, and nutmeg and set aside. Using flat paddle, cream butter on high speed until light and fluffy. Reduce speed to lowest setting. Add sugar, egg, and vanilla, mixing thoroughly. Gradually add dry ingredients and milk; continue mixing until thoroughly mixed. Form cookie dough into 11⁄2-inch (2.5 cm) diameter balls and arrange balls on ungreased baking sheets. Flatten balls slightly with the bottom of a drinking glass.

Bake in oven for 6 to 7 minutes or until lightly golden around edges. Cool on wire racks. Makes about 4 dozen.

Quick ’n Easy Banana Pudding

1 8-ounce (225 g) package cream cheese, softened

1 14-ounce (400 g) can sweetened condensed milk

1 3.4-ounce (95 g) package instant vanilla pudding mix

2 cups (500 ml) cold milk

1 teaspoon (5 ml) vanilla

1 8-ounce (225 g) container frozen whipped topping, thawed

1⁄2 of a 12-ounce (350 g) package vanilla wafers

3 medium ripe bananas, sliced

Using wire whisk attachment beat cream cheese on high setting until light and fluffy. Reduce speed to low setting. Add condensed milk, pudding mix, milk, and vanilla. Continue to mix until smooth. Turn off mixer and fold in 1⁄2 of the whipped topping.

Line the bottom of a 13x9x2-inch (33x25x5 cm) dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill. Makes 8 servings.

Light and Tart Lemon Pie

2 eggs separated

3 tablespoons (45 ml) butter

1 cup (250 ml) sugar

3 tablespoons (45 ml) flour

1⁄2 cup (125 ml) milk

1⁄2 cup (60 ml) lemon juice

Grated zest of 1 lemon (yellow part only) 9-inch (23 cm) unbaked pie shell

Preheat oven to 350ºF (180ºC). Using whisk attachment on setting 12 beat egg whites until stiff but not dry. Set aside. Using flat beater and the same bowl (not necessary to wash) beat butter, sugar, and flour on setting 4. Add egg yolks and mix until blended. Add milk, lemon juice, and zest. Mix until blended. Reduce speed to setting 2 and add beaten egg whites. Mix until whites are incorporated. Pour into pie shell and bake 45 to 50 minutes or until top is browned and filling is set. Let pie cool completely before serving. Makes 6 to 8 servings.

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