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CHOCOLATE COOKIE CRUST
1-1/2 cups (375 ml) chocolate cookies, finely crumbed
1/4 cup (50 ml) butter, melted
1/2 teaspoon (2 ml) cinnamon
Put all ingredients into small mixing bowl. Mix thoroughly. Pat mixture into bottom and sides
of a 9-inch (23 cm) pie pan. Chill or bake 10 minutes at 350°F (180°C), let cool before filling.
Yield: One 9-inch (23 cm) Crust
BUTTER CREAM FROSTING
3 cups (750 ml) powdered sugar 3-4 tablespoons (45-60 ml) milk
1/2 cup (125 ml) butter or margarine, softened 1 teaspoon (5 ml) vanilla extract
Put all ingredients into small mixing bowl. Mix at a low speed to combine ingredients. Increase
speed to a medium speed; continue to mix until fluffy.
Yield: Frosts Two 8 or 9-inch (20 - 23 cm) Layers
BITTERSWEET CHOCOLATE FROSTING
2 squares (1 ounce each) unsweetened 1/4 cup (50 ml) hot milk
chocolate, cut into small pieces 2 tablespoons (30 ml) butter
2 cups (500 ml) powdered sugar 1 teaspoon (5 ml) vanilla extract
Put all ingredients into small mixing bowl. Mix at a low speed to combine ingredients. Increase
speed to a medium speed; continue to mix until smooth. If frosting is too thick, add a small
amount of milk.
Yield: About 1 Cup (250 ml)
CREAM CHEESE FROSTING
1 package (8 ounces) cream cheese, at room temperature
1-1/3 cups (325 ml) powdered sugar
1 tablespoon (15 ml) light cream or half-and-half
Put all ingredients into small mixing bowl. Mix at a low speed to combine ingredients.
Increase speed to a high speed; continue to mix until smooth and of spreading consistency.
Yield: Frosts a 9 x 13-inch (23 - 33 cm) Cake
ORANGE CAPPUCCINO FROSTING
1/2 cup (125 ml) margarine or butter 2 squares (1 ounce each)
8 cups (2000 ml) powdered sugar sweet baking chocolate
1 tablespoon (15 ml) orange Cappuccino 1/4 cup (50 ml) milk
1/4 cup orange juice
Melt chocolate and margarine over low heat, stirring frequently. Stir in coffee and set aside.
Beat powdered sugar, milk, orange juice and chocolate mixture in large mixing bowl and beat
on medium speed until light and fluffy.
HOLIDAY SUGAR COOKIES
3/4 cup (200 ml) vegetable oil 1 cup (250 ml) sugar
2 eggs 1 teaspoon (5 ml) vanilla extract
3 cups (750 ml) all-purpose flour 2 teaspoons (10 ml) baking powder
1/4 teaspoon (1 ml) salt
Preheat oven to 375°F (190°C). In large mixing bowl, beat oil and sugar on a medium speed until
well blended. Add eggs and vanilla and beat until light in texture. Reduce speed and add flour,
baking powder and salt. Mix on a low speed until ingredients incorporate. Cover and refrigerate
dough until firm, at least 30 minutes. Divide dough in half. Roll out between 2 sheets of lightly
floured waxed paper until 1/4 inch thick. Cut into cookies using any decorative shapes you like.
Arrange 1 inch apart on a greased cookie sheet. Bake 12-15 minutes, until cookies are lightly
browned around edges. Cool on wire rack.
Yield: 48 Cookies
DOUBLE CHOCOLATE BROWNIES
1-3/4 cups (450 ml) all-purpose flour 4 eggs
2 teaspoons (10 ml) baking powder 1 cup (250 ml) vegetable oil
1 teaspoon (5 ml) salt 2 teaspoons (10 ml) vanilla extract
3/4 cup (200 ml) cocoa powder 1 cup (250 ml) semi sweet chocolate morsels
2-1/2 cups (625 ml) sugar
Preheat oven to 350°F (180°C). Grease a 15-1/2 x 10-1/2 inch (39 x 27cm) jellyroll pan.
In the large mixing bowl at a low speed, stir together the first 5 ingredients. Gradually
add eggs, oil and vanilla. Increase mixer to a moderate speed. Mix until combined.
Reduce speed to a low speed and stir in chocolate morsels. Spread into prepared pan
and bake for 20-25 minutes. Do not overbake. Cool and cut into bars.
Yield: 24 Bars
For more recipes and information please visit us at www.sunbeam.com