Contributed by: ARA Content
Discover Fabulous New Recipes This Spring
(ARA) - Rain showers and blooming flowers aren't the only things that will be kind to your sense of smell this spring. It's also the time of year when you start to bake up homemade breads, cookies, and moist crumbly muffins.
For more tips, go to www.GoldMedalFlour.com to sign up for the Scratch Bakers' Club, an online community with recipes, message boards, how-to videos and baking advice from baking expert and author of "The Cake Bible," Rose Levy Beranbaum. Register today, and enter the Gold Medal Flour Scratch Bakers' Club Baking Contest as well.
And, to get your spring baking season started off right, try this recipe.
Heat oven to 375 F.
Line bottom of a loaf pan, 9x5x3 inches, with plastic wrap. Beat sugar, butter and shortening in a large bowl with an electric mixer on medium speed or mix with a spoon. Stir in egg, milk and vanilla. Stir in flour, baking soda and salt.
Divide dough into thirds. Knead one food coloring into each dough. Press one of the colored doughs in the bottom of the pan. Top with remaining colored doughs, pressing each layer firmly to seal.
Turn the pan upside down and remove the plastic wrap from the dough. Cut dough lengthwise into thirds. Cut each third crosswise into 16 slices. Place about two inches apart on an ungreased cookie sheet. Sprinkle with candy sprinkles.
Bake 9 to 11 minutes or until bottoms are a light golden brown. Cool for one minute, remove from cookie sheet and place on a wire rack.
Serving Size: Makes About 48 Cookies
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