Filter
Top Products
21
1 egg 1 teaspoon (5 ml) vanilla
Position Knife Blade in Bowl. Process peanuts until a butter forms (about 2 minutes). Add sugar
and butter, process until smooth (15 seconds). Scrape down bowl as necessary. Add egg and
vanilla, process 5 seconds.
Add flour, chocolate morsels and baking soda. Pulse just until flour is blended into mixture (about
5 times).
Shape dough into balls using 1 tablespoon (15 ml) dough for each. Place on ungreased cookie
sheets, about 2” (50 mm) apart. Flatten each cookie with fork in a crisscross pattern to 1/4” (6
mm) thick. Bake in preheated 350ºF (175ºC) oven for 12 minutes, or until cookies are firm to the
touch. Cool on wire racks.
Makes: about 2-1/2 dozen cookies.
Note: Cookie dough may be stored in refrigerator 1 week or in freezer up to 6 months.
Aloha Carrot Cake
3 medium carrots, peeled 1 teaspoon (5 ml) cinnamon
1 cup (240 ml) sugar 1 teaspoon (5 ml) salt
1/2 cup (120 ml) vegetable oil 1/4 teaspoon (1 ml) mace
2 eggs 1-1/2 cups (360 ml) all-purpose flour
1 teaspoon (5 ml) baking powder 1 can (8 oz./227 gms) crushed pineapple,
1 teaspoon (5 ml) baking soda undrained
Preheat oven to 375ºF (190ºC). Position Knife Blade in Bowl with disc above it, shredding side up.
Shred carrots. Add sugar, oil, eggs, baking powder, soda, cinnamon, salt and mace. Process to
mix, 30 seconds. Add flour. Process to combine 15 seconds. Add pineapple. Pulse until just
mixed, about 2 to 3 seconds. Turn into a greased and floured 9” (23 cm) square baking pan. Bake
until cake springs back when lightly touched in center, 30 to 35 minutes. Cool and remove from
pan. Frost with Cream Cheese frosting (see below). Refrigerate any unused portion.
Makes: 1 (9”/23 cm sq.) cake
Cream Cheese Frosting
1 package (3 oz./85 gms) cream cheese, 1-1/2 cups (360 ml) confectioners sugar
chilled, cut in 4 pieces 1/4 teaspoon (1 ml) mace
2 tablespoons (30 ml) soft butter
or margarine
2-3 teaspoons (10-15 ml) lemon juice
Position Knife Blade in Bowl. Drop cream cheese through food chute, one piece at a time, with
processor running. Turn off. Add butter and lemon juice. Process to mix ingredients, 3 to 4 sec-
onds. Add sugar and mace and process until smooth, 15 to 20 seconds.
Makes: 1 cup (240 ml)
Apple Crisp
6 medium cooking apples, peeled, 1/2 cup (120 ml) all-purpose flour
cored, quartered 1/2 cup (120 ml) butter or
2 tablespoons (30 ml) lemon juice margarine, chilled, cut in 6 pieces
1 cup (240 ml) quick oats, uncooked 3/4 cup (180 ml) packed brown sugar
1 teaspoon (5 ml) cinnamon