Featured Cookbook

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1. Pecan Caramel Cheesecake

2. Frozen English Toffee Cake

3. Peanut Butter Mini Mud Pies

4. Cherry Lollipops

5. Mini Pumpkin Spice Cakes with Orange Glaze

6. Meringue Clouds

7. Halloween Pumpkin Cake

8. Candy Cane Twists

9. Basic Cut Out and Cookie Press Dough (using sugar cookie mix)

Book Description

This second edition cookbook showcases an inspiring new look, featuring:• Friendlier page size• New design• All-new bonus chapter• Additional, never-before-published recipes• 32 more pages than the original editionRecipes for every palate and mood-the Semi-Homemade way creates an inspiring pairing of fresh ingredients and packaged foods.

... (more)

Semi-Homemade Desserts

Authors: Sandra Lee

Date: September 2005

ISBN: 0696226847

Publisher: Meredith Books

Paperback

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Makes about 24 cookies

• 1 pkg. (1lb., 1.5 oz) Dry Sugar Cookie Mix, Betty Crocker

• 4 oz. cream cheese, softened

• 2 eggs

• 1 tbsp. vanilla extract or other flavoring

• 3/4 to 1 cup flour

1. Preheat oven to 350 degrees.

2. In bowl of electric mixer, combine the cookie mix with the cream cheese until crumbly. Mix in the eggs and flavoring until well combined. Add enough flour to make a firm dough that can be rolled out.

3. Knead dough on a floured board until flour is incorporated and dough is pliable but not sticky. Roll dough out on a lightly floured surface to 1/4-iinch thickness.

4. Cut out desired shapes. Place on baking sheet and bake for about 8 minutes.

More From This Book:

1. Pecan Caramel Cheesecake

2. Frozen English Toffee Cake

3. Peanut Butter Mini Mud Pies

4. Cherry Lollipops

5. Mini Pumpkin Spice Cakes with Orange Glaze

6. Meringue Clouds

7. Halloween Pumpkin Cake

8. Candy Cane Twists

9. Basic Cut Out and Cookie Press Dough (using sugar cookie mix)

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