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Add vanilla and continue mixing on MEDIUM. Add flour and mix on LOW until blended. Pour in pecans and continue mixing on LOW until completely blended. Roll dough into 1-inch balls and place on an ungreased baking sheet. Bake for 25 minutes at 325.F. Place a paper towel over a wire rack. Remove cookies onto wire rack. Place confectioners sugar into plastic or paper bag. Drop 3 or 4 cookies into bag. Shake bag to coat cookies and return cookies to rack to cool completely. Continue until all cookies have been coated with confectioners sugar. Before storing cookies, shake cookies in bag of confectioners sugar one more time. Makes 41.2 dozen. * 2 cups pecan halves or pieces is equivalent to 2 cups finely chopped. 7 840092800 ENv01 1/3/02 9:36 AM Page 8 Triple Chocolate Cookies 1.4 cup flour 7 tablespoons sugar 1.4 cup unsweetened 2 eggs baking cocoa 8 ounces semisweet baking chocolate, 1.4 teaspoon baking powder melted and cooled 1.8 teaspoon salt 1 cup milk chocolate chips 6 tablespoons butter, 1 cup chopped walnuts room temperature Combine flour, cocoa, baking powder, and salt in a medium bowl. Set aside. With mixer, beat together butter, sugar, and eggs at MEDIUM speed until smooth. Add melted chocolate and continue mixing on MEDIUM speed until blended. Reduce speed to LOW and add dry ingredients. Add chocolate chips and walnuts; mix well. Drop by tablespoons onto cookie sheets, one inch apart. Bake at 350.F until cookies look dry and cracked, but feel soft when lightly pressed, about 11 minutes. Let cookies stand on sheet for 5 minutes. Transfer to racks and cool completely. Makes about 2 dozen. Creamy Peanut Butter Pie 1 cup butter 9-inch graham crust 1 cup packed brown sugar 2 ounces semi-sweet baking chocolate 1 cup peanut butter 2 tablespoons butter 12-ounce container frozen 1 tablespoon milk whipped topping, thawed In a medium saucepan, combine 1 cup butter and brown sugar. Cook over medium heat until butter is melted and mixture is smooth, stirring frequently. Refrigerate 10 minutes. In large bowl, beat peanut butter and brown sugar mixture at LOW speed until blended. Increase speed and beat one minute at HIGH speed. Reduce speed to LOW and add whipped topping; beat one additional minute. Pour into graham crust and refrigerate. In a small saucepan over low heat, melt chocolate, 2 tablespoons butter, and milk. Stir constantly until smooth. Cool slightly then spread over top of pie. Refrigerate for several hours or overnight before serving. Makes one 9-inch pie, cut into 8 servings. Orange Pineapple Cake 181.4-ounce box yellow cake mix 1-ounce box vanilla sugar-free instant 4 eggs pudding 11-ounce can mandarin oranges, 12-ounce container frozen light undrained whipped topping, thawed 1.2 cup vegetable oil 151.4-ounce can crushed pineapple, undrained In a large bowl, blend cake mix, eggs, oranges, and oil at MEDIUM speed for 3 to 5 minutes. Divide batter into two greased and floured 9-inch round cake pans. Bake approximately 45 minutes at 325.F. Let cake cool on wire racks. To make icing, in a medium bowl, beat pineapple, pudding, and whipped topping mix at LOW speed for 3 minutes. Ice the cooled cake and store in the refrigerator. Makes 8-12 servings. (Tip: Cake flavor is enhanced if left overnight in refrigerator.) 8 840092800 ENv01 1/3/02 9:36 AM Page 9 Pound Cake 1 cup butter, room temperature 1 teaspoon almond extract 1.2 cup vegetable shortening 1 cup milk 21.2 cups sugar 3 cups cake flour 5 eggs 1.2 teaspoon baking powder 1 teaspoon vanilla extract In a large mixing bowl, cream together butter, shortening, 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 milk and flour with baking powder stirred in. Pour batter into a greased and floured 10-inch tube or Bundt pan. Bake about 1 hour and 30 minutes at 325.F, or until tests done. Makes 16 servings. Brown Sugar Butterscotch Cookies 1 cup butter, room temperature 1.2 teaspoon salt1 cup white sugar 1 teaspoon baking soda 1 cup brown sugar 4 cups crispy rice cereal2 eggs 2 cups butterscotch chips 2 teaspoon vanilla 21.2 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 350.F for 12 to 15 minutes or until lightly browned. Makes 6 dozen. Basic White Bread 1 package active dry yeast 11.2 tablespoons sugar 11.4 cups warm water 1 teaspoon salt 11.2 tablespoons butter or margarine, 3 to 31.2 cups all-purpose flour 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 for...
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