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BUTTER CREAM GLAZE
1/4 cup (50 mL) butter or margarine, softened
3 tablespoons (45 mL) milk
1/2 teaspoon (2 mL) vanilla extract
1-1/2 cups (375 mL) powdered sugar
Put all ingredients into blender container. Cover and process at ON until smooth
and well blended.
YIELD: 3/4 CUP (200 ML)
G
LAZES ONE BUNDT CAKE
CREAMY FROSTING
1 tablespoon (15 mL) light cream
1 teaspoon (5 mL) vanilla extract
3 ounces (85 g) cream cheese, softened
1 tablespoon (15 mL) butter or margarine, softened
1/4 teaspoon (1 mL) salt
1-1/2 cups (375 mL) powdered sugar
Put all ingredients except powdered sugar into blender container. Cover and
process at ON until smooth. Add 1 cup (250 mL) powdered sugar, cover and
continue to process at ON until smooth. Add remaining sugar, continue to
blend until smooth.
Y
IELD: 3/4 CUP (200 ML)
F
ROSTS ONE 9X9X2-INCH (23X23X5 CM) CAKE
BITTERSWEET CHOCOLATE FROSTING
2 squares (1 ounce or 28 g each) unsweetened chocolate,
cut into small pieces
2 tablespoons (30 mL) butter
1/4 cup (50 mL) hot milk
2 cups (500 mL) powdered sugar
1 teaspoon (5 mL) vanilla extract
Put all ingredients into blender container. Cover, vent feeder cap and process at
ON until completely smooth. If frosting is too thick, add a small amount of milk.
YIELD: APPROXIMATELY 1 CUP (250 ML)
F
ROSTS ONE 13X9-INCH (33X23 CM) CAKE
Pie Crusts
CHOCOLATE
COOKIE CRUST
30 chocolate water cookies or 1-1/2 cups (375 mL) crumbs
1/4 cup (50 mL) butter, melted
1/2 teaspoon (2 mL) cinnamon
Break 10 chocolate cookies into blender container. Cover and process 3 times
at PULSE. Empty container and repeat with remaining cookies. Combine
cookies, butter, and cinnamon. Pat into a 9-inch (23 cm) pie pan. Chill before
filling or bake 10 minutes at 350°F (180°C). Let cool before filling.
YIELD: O
NE 9-INCH (23 CM) CRUST
BUTTERY
NUT CRUST
1/3 cup (75 mL) nuts
3/4 cup (200 mL) all-purpose flour
1/4 cup (50 mL) brown sugar
1/2 teaspoon (2 mL) cinnamon
1/4 cup (50 mL) butter, melted
Preheat oven to 325°F (160°C). Put nuts into blender container. Cover and
process 2 times at PULSE. Put all ingredients into a 9-inch (23-cm) pie pan.
Mix thoroughly. Pat into bottom and sides of pie pan. Bake 20 minutes.
Cool before filling.
YIELD: ONE 9-INCH (23 CM) CRUST
CRUMB CRUST
1 package graham crackers, 22 squares, or 1-1/2 cups (375 mL) crumbs
1/3 cup (75 mL) butter, melted
2 tablespoons(30 mL) granulated sugar
1/2 teaspoon (2 mL) cinnamon
Break 8 graham cracker squares into blender container. Cover and process
3 times at PULSE. Empty container and repeat with remaining crackers.
Combine crackers, butter, sugar, and cinnamon. Pat into bottom and sides
of pie pan. Chill before filling or bake 20 minutes at 350°F (180°C).
Let cool before filling.
YIELD: ONE 9-INCH (23-CM) CRUST