Évaluations - 3, GPA: 4.7
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Facilité d'utilisation
Makes enough to frost two 9-inch round layers. 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 at Speed 2 until smooth. Add flour, baking soda, cinnamon, cloves, ginger, and salt. Mix at Speed 2 until blended. Spread in an ungreased 15x10x1-inch baking pan. Bake at 375.F 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 21.2 cups flour 1 cup white sugar 1.2 teaspoon salt 1 cup brown sugar 1 teaspoon baking soda 2 eggs 4 cups crispy rice cereal 2 teaspoon vanilla 2 cups butterscotch chips In a large mixing bowl, using beaters cream butter and sugars at Speed 2. Add eggs and vanilla and continue mixing. Add flour, salt, and baking soda and mix at Speed 3. Add rice cereal and chips and mix on Speed 3. Drop by spoonfuls onto cookie sheet. Bake at 350.F for 12 to 15 minutes or until lightly browned. Makes 6 dozen. 7 840107300 ENv02 11/25/02 11:05 AM Page 8 Double Dark Chocolate Cookies 12-ounce package semisweet 2.3 cup sugar chocolate chips 2.3 cup packed brown sugar 11.2 cups flour 3.4 cup butter, room temperature 1.2 cup unsweetened baking cocoa 3 eggs 1 teaspoon baking soda 1 teaspoon vanilla 1 teaspoon salt Melt chocolate chips and set aside to cool slightly. Stir together the flour, cocoa, baking soda, and salt into a bowl. In a large bowl, combine sugar, brown sugar, and butter. Beat with mixer at Speed 2 for two minutes. Add eggs, one at a time, beating after each addition. Add vanilla and beat another 30 seconds. Add melted chocolate and beat on Speed 1 until thoroughly mixed. Add the flour mixture and beat on Speed 1, gradually increasing speed to Speed 3 until thoroughly mixed. Drop by heaping tablespoons onto an ungreased baking sheet. Bake 10 to 12 minutes at 325°F. Allow cookies to cool on baking sheet for five minutes. Transfer to cooling racks to cool completely before storing. Makes about 31.2 dozen large cookies. Zesty Mashed Potatoes 8 large baking potatoes 1.2 cup butter, room temperature (peeled, cubed, cooked, and drained) 1.2 cup milk 1.2 cup sour cream 1.2 to 1 teaspoon minced garlic 8-ounce package cream cheese, Salt and pepper to taste room temperature Place hot potatoes into a large bowl. Start mixing the potatoes at MEDIUM speed until they are smooth. Add sour cream, cream cheese, butter, milk, garlic, salt, and pepper and continue beating until thoroughly mixed. Pour into a greased 9x13-inch baking dish. Baked uncovered for 30 minutes at 400.F. Makes 8 servings. Blackberry Cobbler 2 to 3 cups fresh or 1 (14-ounce bag) 1 cup flour frozen blackberries, thawed 1 cup sugar 1.2 cup low fat margarine 11.2 teaspoons baking powder (40% vegetable oil), melted 1.2 teaspoon salt 1.4 cup sugar 1 cup milk Place blackberries and melted margarine into a 9x13-inch baking pan. Sprinkle 1.4 cup sugar over the berries and stir to blend in. In a medium bowl, combine flour, 1 cup sugar, baking powder, salt, and milk. Beat with mixer at medium speed for two to three minutes. Pour over the berry mixture. Bake at 325°F for 45 minutes. Makes 8 servings. 8 840107300 ENv02 11/25/02 11:05 AM Page 9 Creamy Peanut Butter Pie 1 cup butter 9-inch graham crust 1 cup packed brown sugar 2 ounces semi-sweet chocolate 1 cup peanut butter 2 tablespoons butter 12-ounce container frozen whipped topping, thawed In a medium saucepan, combine 1 cup butter and brown sugar. Cook over medium heat until butter is melted and mixture is smooth, stirring frequently. Refrigerate 10 minutes. In large bowl, beat peanut butter and brown sugar mixture at LOW speed until blended. Increase speed and beat one minute at HIGH speed. Reduce speed to LOW and add whipped topping; beat one additional minute. Pour into graham crust and refrigerate. In a small saucepan over low heat, melt chocolate, 2 tablespoons butter, and milk. Stir constantly until smooth. Cool slightly then spread over top of pie. Refrigerate for several hours or overnight before serving. Makes one 9-inch pie, cut into 8 servings. Baked Spinach-Parmesan Dip 10-ounce package frozen whole 1 clove garlic, minced spinach, thawed 1 cup grated Parmesan cheese 1 cup mayonnaise 1.8 teaspoon pepper 3-ounce package cream cheese, 1.2 teaspoon paprika room temperature 2 baguettes, thinly sliced 1 small onion, minced Squeeze spinach to remove liquid and chop finely. In a large bowl combine spinach, mayonnaise, cream cheese, onion, garlic, parmesan, and pepper. Beat ingredients at Speed 3 until well blended, about one minute. Spoon the mixture into a three or four cup baking dish that has been sprayed with vegetable spray. Sprinkle evenly with paprika. Bake in a 350°F oven until hot in ...
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