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Sugar & Spice
1
⁄2 cup butter or margarine, softened
1
⁄2 cup shortening
3
⁄4
cup sugar
3
⁄4
cup brown sugar
3 eggs
1 teaspoon vanilla
3 tablespoons milk
Place butter, shortening, and sugars in large mixing bowl. Cream together until
fluffy. Add eggs, vanilla, and milk. Beat until mixed. Combine baking powder, flour,
cinnamon, nutmeg, allspice, cloves, and salt. Gradually add to better/sugar mix-
ture. Beat until mixed. Assemble and fill cookie press with dough; use selected
discs. Press cookies on ungreased, uncoated baking sheet. Bake at 325°F for 12
to 15 minutes.
Makes 10 dozen cookies.
1 teaspoons baking powder
4 cups flour
1
⁄
2 teaspoon cinnamon
1
⁄
2 teaspoon nutmeg
1
⁄
4 teaspoon allspice
1
⁄
8 teaspoon ground cloves
Pinch of salt
Desserts
Helpful Hints
• For a festive touch, garnish desserts,
such as sheet cakes, cold souffles,
tortes, cream pies, puddings,
shortcakes, gelatin, cobblers,
fruit cups, etc., with sweetened
whipped cream.
• Sweetened whipped cream cheese
rosettes and borders are attractive
when used to decorate desserts, such
as carrot cake. Whip cream cheese
until fluffy; add sugar;
12 oz. fills barrel.
• Mints make attractive cake
decorations.
• Use the above ideas as guides
when creating your own garnishes.
Frozen Yogurt Pie
2 containers (8 oz. each) vanilla yogurt
1 container (8 oz.) whipped topping
Place yogurt in large mixing bowl. Lightly fold in whipped topping. Assemble and
fill cookie press with yogurt mixture; use decorator tip. Spoon remaining yogurt
mixture into pie crust; make surface smooth. Decorate pie using cookie press.
Freeze until firm. Remove pie from freezer 10-15 minutes before serving.
Makes 1 pie (8 servings).
Variations:
Berry: Substitute strawberry, raspberry, or other berry yogurt for vanilla yogurt.
Lemon: Substitute lemon yogurt for vanilla yogurt; add 1 tablespoon finely grated
lemon peel to yogurt.
1 8-inch graham cracker or cookie
pie crust