Featured Cookbook

ORDER/INFO

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

ORDER/INFO

Makes about 24 candy canes

• 1 (18 oz.) pkg. refrigerated sugar cookie dough

• 1/2 cup flour

• 1/2 teaspoon peppermint extract

• red food coloring

1. Preheat oven to 375 degrees.

2. Cut roll of cookie dough in half. Place each half in a large mixing bowl. In one bowl add 1/4 cup flour and peppermint extract. Mix well.

3. In the second bowl add 1/4 cup flour and enough food coloring to make the dough red. Mix well.

4. Shape both white and red dough into ropes 8 inches long and about 1/4-inch in diameter. To shape Candy Canes, place one rope of red dough and white dough next to each other on an ungreased baking sheet. Gently twist them together and shape into a candy cane.

5. Bake in a preheated oven for8 to 10 minutes until very lightly browned around the edges.

6. Gently remove from baking sheet and cool on racks.

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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