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Creamy Peanut Butter Pie
1 cup (250 ml) butter
1 cup (250 ml) packed brown sugar
1 cup (250 ml) peanut butter
12-ounce (350 g) container frozen
whipped topping, thawed
In a medium saucepan, combine 1 cup (250 ml) 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 SLOW speed until blended. Increase speed and beat one minute at WHIP
speed. Reduce speed to SLOW and add whipped topping; beat one additional
minute. Pour into graham crust and refrigerate. In a small saucepan over low heat,
melt chocolate, 2 tablespoons (30 ml) 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 (23 cm) pie, cut into 8 servings.
Orange Pineapple Cake
18
1
⁄4-ounce (508 g) box yellow cake mix
4 eggs
11-ounce (325 g) can mandarin oranges,
undrained
1
⁄2 cup (125 ml) vegetable oil
15
1
⁄4-ounce (433 g) can crushed pineapple,
undrained
In a large bowl, blend cake mix, eggs, oranges, and oil at SPEED 3 for 3 to 5
minutes. Divide batter into two greased and floured 9-inch (23 cm) round cake
pans. Bake approximately 45 minutes to 1 hour at 325ºF (160ºC). Let cake cool on
wire racks. To make icing, in a medium bowl, beat pineapple, pudding, and
whipped topping mix at SLOW speed for 3 minutes. Ice the cooled cake and store
in the refrigerator.
(Tip: Cake flavor is enhanced if left overnight in refrigerator.)
Pound Cake
1 cup (250 ml) butter, room temperature
3 cups (750 ml) sugar
6 eggs
1 teaspoon (5 ml) vanilla extract
In a large mixing bowl, cream together butter and sugar on SPEED 3. Add eggs,
one at a time, and beat thoroughly after each addition. Add vanilla and almond
extracts and continue mixing. Reduce speed to SLOW and alternately add cream
and flour. Pour batter into a greased and floured 10-inch (25 cm) tube pan. Bake
for about 1 hour and 20 minutes at 325ºF (160ºC), or until tests done.
1 teaspoon (5 ml) almond extract
(optional)
1 cup (250 ml) whipping cream
3 cups (750 ml) flour
1-ounce (25 g) box vanilla sugar-free
instant pudding
12-ounce (350 g) container frozen light
whipped topping, thawed
9-inch (23 cm) graham crust
2 ounces (50 g) semi-sweet baking
chocolate
2 tablespoons (30 ml) butter
1 tablespoon (15 ml) milk
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