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Creamy Peanut Butter Pie
1
⁄2 cup butter
3
⁄4 cup packed brown sugar
1 cup peanut butter
12-ounce container frozen
whipped topping, thawed
In a medium saucepan, combine butter and brown sugar. Cook over medium heat
until butter is melted and mixture is smooth, stirring frequently. Refrigerate for
10 minutes. In a large bowl, beat peanut butter and brown sugar mixture at
Speed 1 until blended. Increase to Speed 5 and beat one minute. Reduce to
Speed 1 and add whipped topping. Beat one additional minute. Pour into graham
crust and refrigerate. For topping: In a small saucepan over low heat, melt choco-
late and 2 tablespoons butter. Stir constantly until smooth. Cool slightly then
spread over top of pie. Refrigerate for several hours or overnight before serving.
Store in refrigerator.
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 medium 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 lowest 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 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