Hamilton Beach 60695 - Manual (Page 10)

10
Sour Cream Pound Cake
1 cup (2 sticks) butter or margarine
1 ⁄
2
cup vegetable
2 1 ⁄
2
cups sugar
5 eggs
In a large mixing bowl, using beaters Cream (5) butter, shortening, and sugar. Add
eggs. Reduce speed to Blend (4) then add flour, sour cream, and vanilla. Mix until
well blended. Spoon into greased and floured tube or bundt pan. Bake at 325°F
for 1
1 ⁄
2
hours or until the cake tests down with a toothpick.
Ginger Cookie Bars
3 ⁄
4
cup vegetable shortening
1 cup sugar
1 ⁄
4
cup molasses
1 egg
1 ⁄
2
teaspoon vanilla
2 cups flour
In a mixing bowl, using beaters combine shortening, sugar, molasses, egg, and
vanilla. Cream (5) until smooth. Add flour, baking soda, cinnamon, cloves, ginger,
and salt. Stir (2) until blended. Spread in an ungreased 15x10x1-inch baking pan.
Bake at 375ºF for 12 minutes or until lightly browned. Do not overbake. Cool on a
wire rack before cutting. Makes about 4 dozen bars.
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, using beaters Cream (5) butter and sugars. Add eggs and
vanilla and continue mixing. Add flour, salt, and baking soda and Mix (8) until just
mixed. Add rice cereal and chips and mix on speed 8 until mixed. Drop by spoon-
fuls onto cookie sheet. Bake at 350ºF for 12 to 15 minutes or until lightly browned.
Makes 6 dozen.
3 cups all-purpose flour
1 8-ounce container sour cream
2 teaspoons vanilla
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 ⁄
2
teaspoon ground cloves
1 ⁄
2
teaspoon ground ginger
1 ⁄
2
teaspoon salt
1 ⁄
2
teaspoon salt
1 teaspoon baking soda
4 cups crispy rice cereal
2 cups butterscotch chips
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