General tips

Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Kitchen Tip : Solid disk elements and radiant elements under glass stove tops are easier to clean than conventional electric coil elements, but they take longer to heat up and use more electricity.

Cherry Cookie Pizza

	Category	Baking Recipes
	Views	336
	Ratings	0

Ingredients And Procedures

----crust----; * see note 1 1/3 c Margarine; softened

2 Egg whites; whipped

2 tb Skim milk

2 ts Vanilla

4 c Unbleached flour

1 1/2 c Granulated sugar

2 ts Baking powder

----topping---- 16 oz Fat-free cream cheese;

-softened 1/4 c Powdered sugar; sifted

21 oz Cherry pie filling; chilled

Recipe by: Comstock? Makin' It Easy Recipes

Preheat oven to 350. Prepare a 12" pizza pan with cooking spray and flour; set aside. To prepare crust, combine margarine, egg white, milk, and vanilla in a mixing bowl. In another mixing bowl, combine flour, granulated sugar, and baking powder. Mix wet ingredients with dry ingredients just until moistened. On a lighty, floured surface, roll dough into a 12" circle. Press into prepared pizza pan. Bake for 7 minutes or until golden brown. Cool. Meanwhile, to prepare topping, combine powdered sugar and cream cheese. Spread over cooled cookie crust to within 1/2" of edge. Spoon cherry pie filling over cream cheese layer. -----

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<h1>Cherry Cookie Pizza</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>----crust----; * see note 1 1/3 c Margarine; softened <P>2 Egg whites; whipped <P>2 tb Skim milk <P>2 ts Vanilla <P>4 c Unbleached flour <P>1 1/2 c Granulated sugar <P>2 ts Baking powder <P>----topping---- 16 oz Fat-free cream cheese; <P>-softened 1/4 c Powdered sugar; sifted <P>21 oz Cherry pie filling; chilled <P>Recipe by: Comstock? Makin' It Easy Recipes <P>Preheat oven to 350. Prepare a 12" pizza pan with cooking spray and flour; set aside. To prepare crust, combine margarine, egg white, milk, and vanilla in a mixing bowl. In another mixing bowl, combine flour, granulated sugar, and baking powder. Mix wet ingredients with dry ingredients just until moistened. On a lighty, floured surface, roll dough into a 12" circle. Press into prepared pizza pan. Bake for 7 minutes or until golden brown. Cool. Meanwhile, to prepare topping, combine powdered sugar and cream cheese. Spread over cooled cookie crust to within 1/2" of edge. Spoon cherry pie filling over cream cheese layer. ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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