23
Best Ever Sugar Cookies
2
1
⁄
2
cups (625 ml) all purpose flour
1 teaspoon (5 ml) baking powder
1
⁄
2
teaspoon (2.5 ml) baking soda
1
⁄
4
teaspoon (1.25 ml) salt
1
⁄
4
teaspoon (1.25 ml) nutmeg
Preheat oven to 375ºF (190ºC).
Mix together flour, baking powder, baking soda, salt, and nutmeg and set aside.
Using flat paddle, cream butter on high speed until light and fluffy. Reduce speed
to lowest setting. Add sugar, egg, and vanilla, mixing thoroughly. Gradually add dry
ingredients and milk; continue mixing until thoroughly mixed. Form cookie dough
into 1
1
⁄
2
-inch (2.5 cm) diameter balls and arrange balls on ungreased baking
sheets. Flatten balls slightly with the bottom of a drinking glass.
Bake in oven for 6 to 7 minutes or until lightly golden around edges. Cool on
wire racks.
Makes about 4 dozen.
Quick ’n Easy Banana Pudding
1 8-ounce (225 g) package cream
cheese, softened
1 14-ounce (400 g) can sweetened
condensed milk
1 3.4-ounce (95 g) package instant
vanilla pudding mix
2 cups (500 ml) cold milk
Using wire whisk attachment beat cream cheese on high setting until light and
fluffy. Reduce speed to low setting. Add condensed milk, pudding mix, milk, and
vanilla. Continue to mix until smooth. Turn off mixer and fold in
1
⁄
2
of the whipped
topping.
Line the bottom of a 13x9x2-inch (33x25x5 cm) dish with vanilla wafers. Arrange
sliced bananas evenly over wafers. Spread with pudding mixture. Top with
remaining whipped topping. Chill.
Makes 8 servings.
Light and Tart Lemon Pie
2 eggs separated
3 tablespoons (45 ml) butter
1 cup (250 ml) sugar
3 tablespoons (45 ml) flour
Preheat oven to 350ºF (180ºC). Using whisk attachment on setting 12 beat egg
whites until stiff but not dry. Set aside. Using flat beater and the same bowl (not
necessary to wash) beat butter, sugar, and flour on setting 4. Add egg yolks and
mix until blended. Add milk, lemon juice, and zest. Mix until blended. Reduce
speed to setting 2 and add beaten egg whites. Mix until whites are incorporated.
Pour into pie shell and bake 45 to 50 minutes or until top is browned and filling is
set. Let pie cool completely before serving.
Makes 6 to 8 servings.
Pies and Other Desserts
Check our Web site for more recipes.
3
⁄
4
cup (175 ml) butter, softened
3
⁄
4
cup (175 ml) sugar
1 egg
1 teaspoon (5 ml) vanilla
1
⁄
4
cup (60 ml) milk
1 teaspoon (5 ml) vanilla
1 8-ounce (225 g) container frozen
whipped topping, thawed
1
⁄
2
of a 12-ounce (350 g) package
vanilla wafers
3 medium ripe bananas, sliced
1
⁄
2
cup (125 ml) milk
1
⁄
2
cup (60 ml) lemon juice
Grated zest of 1 lemon (yellow part only)
9-inch (23 cm) unbaked pie shell
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