Proctor Silex 62535 Manual De Instrucciones página 7

Recipes
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Triple Chocolate Cookies
1⁄4 cup (59 ml) flour
1⁄4 cup (59 ml) unsweetened
baking cocoa
1⁄4 teaspoon (1.3 ml) baking
powder
1⁄8 teaspoon (0.6 ml) salt
6 tablespoons (89 ml) butter,
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 350ºF (177ºC) 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 cookies.
Ginger Cookie Bars
3⁄4 cup (177 ml) vegetable
shortening
1 cup (237 ml) sugar
1⁄4 cup (59 ml) molasses
1 egg
1⁄2 teaspoon (2.5 ml) vanilla
In a mixing bowl, combine shortening, sugar, molasses, egg and vanilla.
Beat on MEDIUM speed until smooth. Add flour, baking soda, cinnamon,
cloves, ginger and salt. Mix on LOW speed until blended. Spread in an
ungreased 15x10x1-inch (39x26x3 cm) baking pan. Bake at 375ºF (190ºC)
for 12 minutes or until lightly browned. Do not overbake. Cool on a wire
rack before cutting.
Makes about 4 dozen bars.
7 tablespoons (104 ml) sugar
2 eggs
8 ounces (227 g) semisweet baking
chocolate, melted and cooled
1 cup (237 ml) milk chocolate chips
1 cup (237 ml) chopped walnuts
2 cups (473 ml) flour
2 teaspoons (10 ml) baking soda
1 teaspoon (5 ml) ground cinnamon
1⁄2 teaspoon (2.5 ml) ground cloves
1⁄2 teaspoon (2.5 ml) ground ginger
1⁄2 teaspoon (2.5 ml) salt
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