9
Creamy Peanut Butter Pie
1 cup butter
1 cup brown sugar, packed
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. Using the flat beater attachment, beat peanut butter and
brown sugar mixture at setting 4 until blended. Increase speed and beat one
minute at setting 8. Reduce to setting 1 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 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.
Angel Food Cake
1
1
⁄
4
cups confectioners sugar
1 cup cake flour
1
2
⁄
3
cups egg whites,
at room temperature (12 to 14 eggs)
Preheat oven to 375ºF. In a small bowl, mix confectioners sugar and cake flour;
set aside. In the mixing bowl, mix egg whites and cream of tarter until soft peak
forms. Add salt, reduce to medium setting and gradually add sugar. Mix on high-
est setting until sugar is dissolved and stiff peaks form. With rubber spatula, fold
in flour mixture and extracts just until they disappear. Pour mixture into an
ungreased 10-inch tube pan. Bake 30-35 minutes until cake springs back when
lightly touched. Invert cake in pan on bottle. Cool completely. Loosen side of cake
from pan to remove.
Pineapple Cream Cake
8 ounces cream cheese, softened
15-ounce can crushed pineapple,
undrained
18.25-ounce package yellow cake mix
Preheat oven to 350ºF. In the mixing bowl, use the flat beater attachment to com-
bine cream cheese and pineapple on speed 2. Add cake mix, pudding, oil, and
eggs. Mix on setting 2 until mixed, then on speed 4 for 2 minutes. Pour batter into
greased tube or Bundt pan. Bake for 1 hour or until tests done. Let cool in pan 10
minutes then remove and let cool.
Makes 12 servings.
3.4-ounce package instant
vanilla pudding
1
⁄
2
cup vegetable oil
3 eggs
9-inch graham crust
2 ounces semi-sweet baking chocolate
2 tablespoons butter
1 tablespoon milk
1
1
⁄
2
teaspoons of cream of tarter
1
⁄
2
teaspoon salt
1
1
⁄
4
cup sugar
2
1
⁄
2
teaspoons vanilla
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