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RECIPES
(cont.)
Pound Cake
1 cup (250 ml) butter, room temperature
3 cups (750 ml) sugar
6 eggs
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 ml) almond extract, optional
1 cup (250 ml) whipping cream
3 cups (750 ml) 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 (25-cm) tube pan. Bake for about 1 hour and 20 minutes at
325°F (163°C), or until tests done.
Makes 16 servings.
Brown Sugar Butterscotch Cookies
1 cup (250 ml) butter, room temperature
1 cup (250 ml) white sugar
1 cup (250 ml) brown sugar
2 eggs
2 teaspoons (10 ml) vanilla
2½ cups (625 ml) flour
1/2 teaspoon (2.5 ml) salt
1 teaspoon (5 ml) baking soda
4 cups (1 L) crispy rice cereal
2 cups (500 ml) 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 350°F (177°C) for 12 to 15 minutes or until lightly browned.
Makes 6 dozen.
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