GE 106831 - Manual (Page 9)

9
Pound Cake
1 cup butter, room temperature
3 cups sugar
6 eggs
1 teaspoon vanilla extract
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
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 dozens.
Basic White Bread
1 package active dry yeast
1
1 ⁄
4
cups warm water
1 1 ⁄
2
tablespoons butter or margarine,
melted
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 dou-
ble 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.
1 teaspoon almond extract (optional)
1 cup whipping cream
3 cups flour
1 ⁄
2
teaspoon salt
1 teaspoon baking soda
4 cups crispy rice cereal
2 cups butterscotch chips
1 1 ⁄
2
tablespoons sugar
1 teaspoon salt
3 to 3
1 ⁄
2
cups all-purpose flour
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