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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 10-inch tube pan. Bake for about 1 hour
and 20 minutes at 325ºF, or until tests done. Makes 16 servings.
Brown Sugar Butterscotch Cookies
1 cup butter, room temperature
1 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoon vanilla
2
1
⁄
2 cups flour
1
⁄2 teaspoon salt
1 teaspoon baking soda
4 cups crispy rice cereal
2 cups 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
1
1
⁄4 cups warm water
1
1
⁄2 tablespoons butter or margarine, melted
1
1
⁄2 tablespoons sugar
1 teaspoon salt
3 to 3
1
⁄2 cups all-purpose flour
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 9x5-inch greased loaf pan and let rise until
double in size, about 1 hour. Bake in 350ºF oven for 40 minutes. Makes 1 loaf.
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