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Creamy Peanut Butter Pie
1 cup butter
1 cup packed brown sugar
1 cup peanut butter
12-ounce container frozen
whipped topping, thawed
In a medium saucepan, combine 1 cup butter and brown sugar. Cook over medium
heat until butter is melted and mixture is smooth, stirring frequently. Refrigerate 10
minutes. In large bowl, beat peanut butter and brown sugar mixture at LOW speed
until blended. Increase speed and beat one minute at HIGH speed. Reduce speed
to LOW and add whipped topping; beat one additional minute. Pour into graham
crust and refrigerate. In a small saucepan over low heat, melt chocolate, 2 table-
spoons butter, and milk. Stir constantly until smooth. Cool slightly then spread
over top of pie. Refrigerate for several hours or overnight before serving.
Makes one 9-inch pie, cut into 8 servings.
Baked Spinach-Parmesan Dip
10-ounce package frozen whole
spinach, thawed
1 cup mayonnaise
3-ounce package cream cheese,
room temperature
1 small onion, minced
Squeeze spinach to remove liquid and chop finely. In a large bowl combine spinach,
mayonnaise, cream cheese, onion, garlic, parmesan, and pepper. Beat ingredients at
Speed 3 until well blended, about one minute. Spoon the mixture into a three or
four cup baking dish that has been sprayed with vegetable spray. Sprinkle evenly
with paprika. Bake in a 350°F oven until hot in center and lightly browned on top,
25 to 30 minutes. Serve hot to spread on baguette slices.
Chocolate Angel Food Cake
1
1
⁄2 cups confectioners sugar
1 cup flour
1
⁄4 cup baking cocoa
1
1
⁄2 cups egg whites (about 10 eggs)
Combine confectioners sugar, flour and cocoa in a bowl and stir to mix. Set aside.
Using hand mixer, in a large mixing bowl, beat egg whites, vanilla, cream of tartar,
and salt at Speed 3 until soft peaks form. Increase to Speed 5 and add sugar, one
tablespoon at a time, beating until stiff peaks form. Fold in the cocoa mixture by
hand, about a fourth at a time. Spoon into an ungreased 10-inch tube pan. Carefully
run a metal spatula or knife through batter to remove any air pockets. Bake on low-
est oven rack at 375°F for 35 to 40 minutes or until the top springs back when lightly
touched. Turn pan upside down and cool completely. Run a knife around edges
and center of tube to loosen then remove cake.
9-inch graham crust
2 ounces semi-sweet chocolate
2 tablespoons butter
1 clove garlic, minced
1 cup grated Parmesan cheese
1
⁄8 teaspoon pepper
1
⁄2 teaspoon paprika
2 baguettes, thinly sliced
1
⁄2 teaspoon vanilla
1
1
⁄2 teaspoons cream of tartar
1
⁄2 teaspoon salt
1 cup sugar
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