English-16
English-17
c
reaM
c
heese
F
rosting
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
o
range
c
aPPuccino
F
rosting
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.
h
oLidaY
s
ugar
c
ookies
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
d
ouBLe
c
hocoLate
B
rownies
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
2-1/2 cups (625 ml) sugar
morsels
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.
FPSBSM2101-2104_13EFM2.indd 17-18
6/17/13 11:05 AM
