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16
POPPY SEED BUNDT CAKES
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1 (18.25-oz.) Package
Yellow Cake Mix
•
1 (3.4-oz.) Package
Instant Vanilla
Pudding Mix
•
2 Tbsp. Poppy Seeds
•
1 Cup Water
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½ Cup Vegetable Oil
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4 Eggs
•
1 Tsp. Almond Extract
Preheat the BAKERY BITES EXPRESS as directed.
In a large bowl, stir together cake mix,
pudding mix and poppy seeds.
Make a well in the center and pour in water, oil, eggs
and almond extract. Beat on low speed until blended.
Scrape bowl, and beat 4 minutes on medium speed.
Pour the batter into pastry wells.
Close the Lid and cook for 3-7 minutes.
Open Lid with a pot holder or oven mitt.
Remove each bundt cake with a wooden or plastic
spoon. Place on plate and allow to cool.
PEANUT BUTTER COOKIES
•
½ Cup Butter
•
½ Cup Crunchy
Peanut Butter
•
½ Cup White,
Granulated Sugar
•
½ Cup Brown Sugar
•
½ Tsp. Pure
Vanilla Extract
•
1 Egg
•
1½ Cup All-
Purpose Flour
•
½ Tsp. Baking Powder
•
¾ Tsp. Baking Soda
•
¼ Tsp. Salt
Cream together butter, peanut butter,
sugars and vanilla. Beat in egg.
In a separate bowl, sift together flour, baking
powder, baking soda and salt. Stir into batter.
Put batter in refrigerator for 1 hour.
Preheat the BAKERY BITES EXPRESS as directed.
Roll into ½ inch balls and put on cooking
surface inside of Main Unit.
Close the Lid and cook for 3-7 minutes.
Open Lid with a pot holder or oven mitt.
Remove each cookie with a rubber spatula.
Place on plate and allow to cool.
